0:00:03 > 0:00:0916 celebrities are battling it out to win the coveted MasterChef crown.
0:00:11 > 0:00:14I don't want to leave early, I need to prove that I'm good.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:27Everyone's been cooking really well. Yeah, I think it's wide open.
0:00:27 > 0:00:30I'd like to win if I can stay the course.
0:00:30 > 0:00:33You've got to be made of steel.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:51All this week, these four celebrities
0:00:51 > 0:00:57have taken on the challenge to become the next MasterChef champion.
0:00:58 > 0:01:02I feel nervous! This is like an opening night, I feel...
0:01:02 > 0:01:05you know, butterflies in your stomach.
0:01:07 > 0:01:10I'm feeling slightly apprehensive, like I'm in one of those dreams
0:01:10 > 0:01:13where you can't feel your hands.
0:01:15 > 0:01:18Imagine David and Goliath with a hint of Delia.
0:01:18 > 0:01:21That just could be my journey.
0:01:21 > 0:01:26I'm really passionate about food, I want to give it my absolute best.
0:01:26 > 0:01:28Of course I want to win, absolutely.
0:01:30 > 0:01:33They've had their basic skills put to the test.
0:01:33 > 0:01:36Bash us out tune, Danny.
0:01:36 > 0:01:39I don't think there's anything wrong with your cooking
0:01:39 > 0:01:42that a deep breath and a count to ten wouldn't cure.
0:01:42 > 0:01:45They've had to cope with the demands of mass catering.
0:01:45 > 0:01:48Whoa! What a monster!
0:01:48 > 0:01:52- Is there a quicker way, Graham?- Yeah, move your hand.
0:01:52 > 0:01:57They've been given the opportunity to cook their own creations.
0:01:57 > 0:02:01I need you to smile from ear to ear as you chow down on my fish.
0:02:02 > 0:02:06- Are you seriously going to deep-fry a chocolate bar?- Yes, I am.
0:02:08 > 0:02:11But one of them had to go.
0:02:11 > 0:02:16The person leaving us is...
0:02:19 > 0:02:22..Colin.
0:02:22 > 0:02:24Thanks, Colin.
0:02:25 > 0:02:26Gorgeous!
0:02:26 > 0:02:28Well done, Jus.
0:02:29 > 0:02:31Love your ambition, Col. Love it.
0:02:39 > 0:02:42It would have been nice to have gone through,
0:02:42 > 0:02:44but, alas, t'was not to be.
0:02:46 > 0:02:47Well done, mate.
0:02:49 > 0:02:52I am actually proud of myself, and in shock.
0:02:52 > 0:02:54I've gone through, it's unreal.
0:02:54 > 0:02:58I want to do as well as I possibly can for Colin as well.
0:02:58 > 0:03:01And I'll be really proud to do that.
0:03:02 > 0:03:04I'm over the moon to go through.
0:03:04 > 0:03:07Hopefully, I've got loads more to give.
0:03:13 > 0:03:17It's 9am, and Danny, Sharon and Justin
0:03:17 > 0:03:22are heading to cook in their first professional service.
0:03:22 > 0:03:26I'm looking forward to shouting, "Yes, Chef!" and stuff like that.
0:03:26 > 0:03:29I hope I can feed them.
0:03:29 > 0:03:32Poor people coming in to eat this food!
0:03:32 > 0:03:35I'd like to think I'm not going to kill anybody today,
0:03:35 > 0:03:39either by knife attack in a frenzy in the kitchen or food poisoning.
0:03:41 > 0:03:44This is L'Anima in the City of London,
0:03:44 > 0:03:48which is famous for its contemporary Italian cuisine.
0:03:48 > 0:03:53They will be working under chef-patron Francesco Mazzei.
0:03:53 > 0:03:56- Good morning, guys.- Good morning.
0:03:56 > 0:04:00It's going to be a very busy day, we got 120 on the books.
0:04:00 > 0:04:04The food here has to be spot-on, or we'll have an issue, all right?
0:04:04 > 0:04:08- So welcome in. Let's go, let's start.- Thank you.
0:04:12 > 0:04:16Each celebrity will be in charge of one dish
0:04:16 > 0:04:19during a busy lunchtime service.
0:04:19 > 0:04:22The starter portion is three, the main course is five.
0:04:22 > 0:04:25Actor Sharon will be cooking a pumpkin tortelli
0:04:25 > 0:04:28with a sage and brown butter sauce.
0:04:37 > 0:04:39- What we want you to achieve.- OK.
0:04:39 > 0:04:41Well done.
0:04:44 > 0:04:47Sharon, first one, quite impressed. But you got to do a hundred.
0:04:47 > 0:04:49Hundred, yeah?
0:04:49 > 0:04:53Now we're going to make brown butter with a bit of sage.
0:04:53 > 0:04:55It's important we don't burn much.
0:04:55 > 0:04:58We're going to use the sage leaves for decorate the dish.
0:04:58 > 0:05:01Two... Three.
0:05:01 > 0:05:03Ciao, ciao! OK?
0:05:03 > 0:05:07- Yeah.- When it starts to... - Bubble and bubble.
0:05:07 > 0:05:10Your butter is ready. We don't want it too brown, OK?
0:05:15 > 0:05:18A bit of Parmesan underneath.
0:05:20 > 0:05:24The beautiful brown butter. Look... Huh?
0:05:27 > 0:05:31That's your dish. It has to be spot-on.
0:05:31 > 0:05:33Nothing less than this.
0:05:38 > 0:05:40Fantastico.
0:05:40 > 0:05:43Musician Danny is in charge of a starter of octopus,
0:05:43 > 0:05:48cannellini beans and ricotta cheese, topped with a watercress salad.
0:05:48 > 0:05:50Garlic here.
0:05:50 > 0:05:53Look at that. Your thyme.
0:05:53 > 0:05:58Beautiful, beautiful, beautiful flavour, beautiful flavour. OK.
0:05:58 > 0:06:02I like my garlic to be golden. Look, water and cannellini together.
0:06:02 > 0:06:06- OK? Nice!- A handful?- Yes.
0:06:06 > 0:06:09Smell, smells good? Look, huh? Bellissimo.
0:06:09 > 0:06:12- Then salt.- Right.- Pepper.
0:06:12 > 0:06:14- Salt, pepper. - And we leave on the side.
0:06:14 > 0:06:18In the meantime, what we do is make sure the pan is hot enough,
0:06:18 > 0:06:21and next to it we put the octopus.
0:06:21 > 0:06:26Very important, Danny. It has to be very hot pan. Look, is it nice?
0:06:26 > 0:06:30- It's starting to go golden. - Beautiful, yeah? Just what we want.
0:06:30 > 0:06:33Look, you've got the cannellini here, nicely,
0:06:33 > 0:06:35the octopus, ricotta and dressing.
0:06:35 > 0:06:37So cannellini here...
0:06:37 > 0:06:39on the plate.
0:06:40 > 0:06:44OK? A little bit of juice, cannellini.
0:06:44 > 0:06:45Always helps a bit.
0:06:45 > 0:06:47One.
0:06:47 > 0:06:49Two.
0:06:50 > 0:06:53Three.
0:06:53 > 0:06:56Then...the ricotta mustia on top, OK?
0:06:56 > 0:06:58This beautiful octopus, OK?
0:06:58 > 0:07:00Then you use your hands.
0:07:02 > 0:07:06- OK? And then you can do this. - A little bit around the edge.
0:07:06 > 0:07:09- There you go. - And you're ready to go.
0:07:09 > 0:07:12If it doesn't come like that, then I will shout at you, OK?
0:07:12 > 0:07:15- I'm sure you don't want that. - I'll try my best.- Good.
0:07:18 > 0:07:21What I want you to do is this, OK? Look...
0:07:21 > 0:07:24- What you're going to do... - Shave off those little bits.- Yeah.
0:07:24 > 0:07:27Interior designer Justin
0:07:27 > 0:07:29will be responsible for the special
0:07:29 > 0:07:32of the day, asparagus and a bean mix
0:07:32 > 0:07:34topped with egg and black truffle.
0:07:34 > 0:07:37- This one, it cost me £1,000 a kilo, my friend.- Wow!
0:07:37 > 0:07:40- You better makes the dish perfect. - I'm not going to waste a bit.
0:07:40 > 0:07:42Or we'll have trouble at the pass.
0:07:42 > 0:07:46This dish will be sold for £30.
0:07:46 > 0:07:48- £30?- 30, three-zero.
0:07:48 > 0:07:51We're going to cook peas and broad beans, OK?
0:07:54 > 0:07:58The asparagus are ready for me, two minutes, two minutes and a half.
0:07:58 > 0:08:01- And now we'll do the broad beans. - OK.
0:08:01 > 0:08:04- Broad beans in the water.- OK.- OK?
0:08:04 > 0:08:06Fantastic. Look at that.
0:08:06 > 0:08:08Now...
0:08:08 > 0:08:09A bit of butter here.
0:08:09 > 0:08:12- Got a nice shape.- OK.
0:08:12 > 0:08:15Asparagus here, your broad beans.
0:08:15 > 0:08:18OK? Parmigiano-Reggiano on top.
0:08:19 > 0:08:23OK, they're going to gratin together.
0:08:23 > 0:08:26OK, easy. You know?
0:08:26 > 0:08:28- Fantastic, done. - Perfect.- Look here.
0:08:28 > 0:08:31What we're doing now is this, OK?
0:08:31 > 0:08:34Take this one here on the plate, OK?
0:08:34 > 0:08:36- Bring on the egg.- The egg on top.
0:08:36 > 0:08:39Be careful not to break the egg.
0:08:39 > 0:08:44- You understand now why it's £30? - Oh, my goodness! Wow!
0:08:44 > 0:08:46I don't want this dish to be clean at all.
0:08:46 > 0:08:49I want it to go out as messy as it is, for the truffle,
0:08:49 > 0:08:53- and that's your dish, OK? - Well done.- Justin...
0:08:53 > 0:08:56That's what I want at the pass, OK? No mistake.
0:08:56 > 0:09:00If I send it back, customers suffer, and you will also suffer.
0:09:00 > 0:09:04I want runny egg and I want a very crunchy taste of the vegetables.
0:09:04 > 0:09:07Do you want me to start preparing the vegetables now?
0:09:07 > 0:09:11- You're going to start preparing the vegetables now.- OK.
0:09:14 > 0:09:18The celebrities now have two hours to get everything ready
0:09:18 > 0:09:21ahead of service.
0:09:21 > 0:09:24Danny gets to work preparing his octopus.
0:09:24 > 0:09:27I-I feel...fairly confident.
0:09:27 > 0:09:32But when you're really confident, that's when it all goes wrong.
0:09:38 > 0:09:43Meanwhile, Sharon rolls and cuts her pasta.
0:09:43 > 0:09:46Wow, it's a full-time, full-on experience, this cooking lark.
0:09:49 > 0:09:53I've never done anything like this in my life before!
0:09:59 > 0:10:02This dish is worth £30. It's topped with
0:10:02 > 0:10:04black truffle shavings so bags and bags of pressure.
0:10:04 > 0:10:07If I screw up, I waste this restaurant 30 quid a pop.
0:10:07 > 0:10:08I'm not going to do that.
0:10:14 > 0:10:17I'm all prepped up and ready to go.
0:10:17 > 0:10:20I think it's going to go mental.
0:10:26 > 0:10:28All right, guys.
0:10:28 > 0:10:29120 confirmed.
0:10:29 > 0:10:31So a 10-20 walk in.
0:10:31 > 0:10:33140, rock and roll.
0:10:42 > 0:10:46- Four scallops and one tortelli. - ALL: Yes, chef!
0:10:46 > 0:10:49Sharon and Justin have the first orders of the day.
0:10:49 > 0:10:51This is breaking.
0:10:52 > 0:10:54Should I take it out again?
0:10:54 > 0:10:57That's breaking, as well, and that's the new lot.
0:10:57 > 0:10:59Do the new ones.
0:11:01 > 0:11:03So...
0:11:03 > 0:11:05I've got to do tortellini starter, yeah?
0:11:05 > 0:11:07- Yes, three.- Three?- OK.
0:11:07 > 0:11:10You got three minutes to go.
0:11:10 > 0:11:13The starter of the day which is asparagus.
0:11:14 > 0:11:16Hello?
0:11:17 > 0:11:20I think we are actually in business now
0:11:20 > 0:11:22so I've got to get this processed right.
0:11:25 > 0:11:26Over there.
0:11:27 > 0:11:30- Sharon, one minute to go. - One minute to go!
0:11:30 > 0:11:33I gave you three minutes, three minutes ago.
0:11:35 > 0:11:38That's fine, I just need to know.
0:11:48 > 0:11:50Sharon, we're running late.
0:11:50 > 0:11:52Do I bring the plate over there?
0:11:52 > 0:11:55You've got to plate your dish by yourself as I showed you.
0:11:55 > 0:11:58How do I know if it's cooked, will somebody check?
0:12:00 > 0:12:02- Is it cooked? - Good.
0:12:02 > 0:12:04I'm nervous, what if it's not cooked?
0:12:04 > 0:12:07If it's not been cooked, put it back again into the water.
0:12:13 > 0:12:16OK, I've got the scallops ready, I need my tortelli, please.
0:12:21 > 0:12:24Sharon. More Parmesan on top, please.
0:12:29 > 0:12:32You put out a bit much sage for my taste.
0:12:32 > 0:12:34Not bad to be the first one, I must say.
0:12:34 > 0:12:35That looks great.
0:12:38 > 0:12:41OK. It's not bad.
0:12:41 > 0:12:44More truffle, please, and a little bit less butter.
0:12:44 > 0:12:46- All right.- I like the way you cooked your egg.
0:12:46 > 0:12:48- Is it good?- Yes, it's good.
0:12:50 > 0:12:52Four starters of the day.
0:12:52 > 0:12:53Four asparagus, my friend.
0:12:53 > 0:12:55Two, no eggs.
0:13:01 > 0:13:05Sharon did pretty good for the first one and also Justin.
0:13:05 > 0:13:09Justin shows great energy, I want to see how he copes under pressure.
0:13:15 > 0:13:18Two with eggs, two without.
0:13:22 > 0:13:27Starter of the day - baccala served with fritto misto parmigiana.
0:13:27 > 0:13:29- One more for you, Justin.- All right.
0:13:32 > 0:13:35OK, we've got a VIP for the restaurant, OK?
0:13:35 > 0:13:40It's got one tuna, one carpaccio, one more starter of the day.
0:13:40 > 0:13:44- I need to have six of these, it's not going to take properly.- No?
0:13:44 > 0:13:46- It's not going to take.- More?
0:13:46 > 0:13:49- Oh, my God.- Come on, quick, quick, quick.
0:13:53 > 0:13:57Justin, give it to me. Can you start to plate those two, please?
0:13:59 > 0:14:02Two without the egg first, guys.
0:14:05 > 0:14:08- Justin, you need to put more truffle.- OK.
0:14:08 > 0:14:11- £30 dish.- More truffle, guys. Hold on a second.
0:14:11 > 0:14:16- That's it go. - Go, go, go, guys, these are ready.
0:14:16 > 0:14:19Don't waste my truffles, man. One more starter, what are you doing?
0:14:19 > 0:14:21Come on, run, run, run.
0:14:31 > 0:14:32- I had the asparagus. - Very nice.
0:14:32 > 0:14:35Complemented the egg and the black truffle very well.
0:14:35 > 0:14:37Very enjoyable.
0:14:37 > 0:14:40Marca - octopus carpaccio...
0:14:40 > 0:14:43ALL: Yes.
0:14:43 > 0:14:4830 minutes into service and Danny suddenly gets three orders at once.
0:14:48 > 0:14:52- Octopus, crab roe and baccala. - ALL: Yes.
0:15:15 > 0:15:19It's cold. Hey, Danny. Try. Try the beans.
0:15:19 > 0:15:21- Cold.- Cold?
0:15:21 > 0:15:24No salt, what shall we do? Come on, do it again.
0:15:24 > 0:15:27Quick. Do it again, quick.
0:15:32 > 0:15:34I'm not as busy as everyone else.
0:15:34 > 0:15:38Everyone seems to want those truffles and that octopus.
0:15:38 > 0:15:41Danny, I need the octopus in three minutes or you're in trouble.
0:15:41 > 0:15:42Come on, quick.
0:15:50 > 0:15:53That's much better than the one before.
0:15:53 > 0:15:56OK, leave it there and let's go. Clean the dish and let's go.
0:15:56 > 0:15:58I think, have I got another one?
0:16:01 > 0:16:03It's intense, but mental.
0:16:11 > 0:16:14Danny, come here. Look at the beans.
0:16:14 > 0:16:18They're dry. Dry, they're no good.
0:16:20 > 0:16:23I can't wait anymore, so I'm going to do this one quick.
0:16:23 > 0:16:25Put this back in.
0:16:26 > 0:16:30You see this water? This is what we've got the water for.
0:16:30 > 0:16:32OK, that.
0:16:32 > 0:16:33Its own water.
0:16:43 > 0:16:45Moist, moist. That's the English?
0:16:45 > 0:16:47Moist. Come on, dress it.
0:16:47 > 0:16:49Hey, next one like this, Danny.
0:16:49 > 0:16:52Have I got one more to go?
0:16:52 > 0:16:54Yeah, you've got one more. You're already late.
0:16:56 > 0:16:58I can't get my beans right.
0:17:05 > 0:17:10Another marca - one octopus, due tortellini, one asparagus.
0:17:10 > 0:17:12Is that two tortellini you've got there?
0:17:12 > 0:17:14Two starter portions?
0:17:14 > 0:17:18Well done, darling. Well done, that's good, that's good.
0:17:18 > 0:17:20Keep going, keep going, keep going.
0:17:25 > 0:17:29I had the pumpkin and sage tortelli, it was delicious. Really enjoyable.
0:17:31 > 0:17:34Danny is doing his best. I'm on his back.
0:17:34 > 0:17:37I don't know if he likes that but I'm on his back.
0:17:37 > 0:17:39He's not sure about my beans.
0:17:41 > 0:17:42Maybe he just likes me.
0:17:45 > 0:17:46Do your best, OK?
0:17:46 > 0:17:49If you're not, I won't let you cook anymore. Do your best.
0:17:54 > 0:17:57Come on, take it out, serve it.
0:17:57 > 0:18:00Watch out. That's really hot there, man.
0:18:06 > 0:18:08OK. Look, they're getting very dry.
0:18:08 > 0:18:11- Put the beans on the plate. - How about this?
0:18:14 > 0:18:15Bravo.
0:18:15 > 0:18:18Octopus e ricotta, you show me at the end.
0:18:23 > 0:18:25You have really good improvement. Come on, man.
0:18:27 > 0:18:30You've got a nice touch. You have a very nice, gentle touch.
0:18:32 > 0:18:35Rock and Roll. Bravo, bravo. OK, let's go.
0:18:35 > 0:18:37Two octopus, quick, quick.
0:18:39 > 0:18:41I had the octopus with the cannellini beans.
0:18:41 > 0:18:45I thought it was fantastic.
0:18:45 > 0:18:47It was perfectly tender, the octopus.
0:18:47 > 0:18:52The vinaigrette on top of the salad was fantastic.
0:18:52 > 0:18:54It was delicious.
0:18:57 > 0:18:59Danny, Sharon, Justin. Thank you very much.
0:18:59 > 0:19:01You've done a fantastic job.
0:19:01 > 0:19:05Clean your area, please, and ready for the next challenge, yes?
0:19:05 > 0:19:07Something very exciting.
0:19:07 > 0:19:10- Well done for today. - Grazie ragazzi.
0:19:11 > 0:19:14I'm impressed with Sharon, she did a fantastic job.
0:19:14 > 0:19:16There's not much bad about it. Just a bit slow.
0:19:16 > 0:19:19Overall, I'm impressed.
0:19:19 > 0:19:21It's tiring. You've got to respect him.
0:19:21 > 0:19:25I'll never, ever look at food in a restaurant in the same way again.
0:19:27 > 0:19:28Justin, incredible.
0:19:28 > 0:19:31He sold about 20 of our special today, £30 dish.
0:19:31 > 0:19:33Overall, I'm quite impressed.
0:19:33 > 0:19:37Today I had the most expensive dish but I think I pulled it together with aplomb.
0:19:37 > 0:19:39I'm really, really proud.
0:19:39 > 0:19:42With Danny, I think he's got good taste.
0:19:42 > 0:19:45But, he served the beans dry a couple of times.
0:19:45 > 0:19:46He was panicking a bit.
0:19:46 > 0:19:50I went on his back, showed him again, he got it,
0:19:50 > 0:19:52and the result was good at the end.
0:19:52 > 0:19:57I've been in more stressful situations, but not really that many.
0:19:57 > 0:19:59Got a bit of ground to make up.
0:20:03 > 0:20:06After a busy service, the celebrities must now cook
0:20:06 > 0:20:09chef Francesco Mazzei's signature dish.
0:20:09 > 0:20:14A bone marrow stuffed with parmesan mash and covered with tagliata
0:20:14 > 0:20:19or slices of black Scotch beef served with blue cheese,
0:20:19 > 0:20:21fried marrow and a red wine sauce.
0:20:23 > 0:20:26OK, it's very important we seal all around
0:20:26 > 0:20:28so when it cooks it doesn't lose the jus.
0:20:28 > 0:20:31This is the nice colour we want, yeah? Bit of butter.
0:20:31 > 0:20:36And now I'm going to put this one inside the wood-fired oven. OK.
0:20:37 > 0:20:41Beautiful. Between five and six minutes for medium to rare.
0:20:41 > 0:20:45In the meantime, we are going to finish our sauce over there.
0:20:45 > 0:20:47Shallots, marrow bone.
0:20:48 > 0:20:51I'm going to add the red wine. OK. Look.
0:20:52 > 0:20:54Don't be shy.
0:20:54 > 0:20:58While this one's cooking now, we did this beautiful mashed potato.
0:20:59 > 0:21:04Take one of these bones here, we're going to stuff the bone with this.
0:21:04 > 0:21:07We put this one in the oven as well, guys.
0:21:09 > 0:21:14While this one is cooking, I will take the fillet out.
0:21:14 > 0:21:17Right, and now it's time for this beautiful veal fillet
0:21:17 > 0:21:20to rest a few minutes.
0:21:20 > 0:21:23Marrow bones here, bit of thyme to give it the flavour.
0:21:28 > 0:21:30Let's assemble our beautiful dish.
0:21:30 > 0:21:35Use a bit of this beautiful beef to go around
0:21:35 > 0:21:39and then our beautiful marrow around the plate.
0:21:39 > 0:21:43Now, we're going to add our beautiful sauce which we did.
0:21:45 > 0:21:48Beautiful, it's really beautiful.
0:21:48 > 0:21:51This is what I'm expecting from you today. Ready to go?
0:21:51 > 0:21:54You've got 20 minutes, let's go.
0:22:06 > 0:22:09I think the key is getting the meat medium rare,
0:22:09 > 0:22:11so it's quite pink in the middle.
0:22:32 > 0:22:34Too purple!
0:23:06 > 0:23:09The mashed potato, the blue cheese and the parmesan
0:23:09 > 0:23:14and the marrow mixture for the bones is well done,
0:23:14 > 0:23:16so well done with that.
0:23:16 > 0:23:18But the sauce is not there.
0:23:18 > 0:23:21There's no sauce here, you can see only fat.
0:23:21 > 0:23:24As you know, if you present a dish like that,
0:23:24 > 0:23:28people will not even eat it because there is too much fat going on.
0:23:39 > 0:23:43I've had a pretty terrible day, really. It's really tough.
0:23:43 > 0:23:45I think if I'd known this
0:23:45 > 0:23:48I don't know whether I would have blimmin' started.
0:24:00 > 0:24:03I'm actually confused now.
0:24:03 > 0:24:04I don't remember.
0:24:09 > 0:24:12They make it look so easy, don't they!
0:24:22 > 0:24:24I haven't got much sauce there.
0:24:39 > 0:24:42I'm going to put those on the meat, which he didn't, but I am.
0:24:54 > 0:24:56Hi, Sharon.
0:24:56 > 0:24:57Hi, Francesco.
0:25:04 > 0:25:05I like the presentation.
0:25:05 > 0:25:08I'm not too sure what happened to the sauce.
0:25:13 > 0:25:17The marrowbone is very good. Perfect, not dry, enough moisture.
0:25:17 > 0:25:20The cuisant, we're supposed to cook one minute more.
0:25:20 > 0:25:24It can become a very dry and boring dish without sauce, you see?
0:25:24 > 0:25:27I panicked because I thought the sauce was going to burn.
0:25:27 > 0:25:30A shame the sauce, because you would be nearly there.
0:25:30 > 0:25:32Shame for the sauce.
0:25:37 > 0:25:41I won't sleep tonight thinking about that sauce.
0:25:41 > 0:25:45I'll also try to remind myself in my wakeful sleep
0:25:45 > 0:25:47that he said it was a good dish.
0:25:50 > 0:25:53I love this dish. There's nothing about this I don't like.
0:25:53 > 0:25:56I love steak, the sauce, the thyme. All those,
0:25:56 > 0:25:59the whole bouquet of this is amazing.
0:26:08 > 0:26:10I've had a real disaster.
0:26:10 > 0:26:12I think this is too salty.
0:26:37 > 0:26:39There you are.
0:26:48 > 0:26:50The mash is good.
0:26:50 > 0:26:55Good balance between the cheese and potato and parmesan and bone marrow.
0:26:55 > 0:26:59The way you cooked the meat is very good.
0:26:59 > 0:27:01The sauce is wrong.
0:27:01 > 0:27:04I'm not enjoying this.
0:27:04 > 0:27:06I tasted the gravy and it was a little too sharp
0:27:06 > 0:27:09so I added what I thought was sugar.
0:27:09 > 0:27:11I picked up the wrong thing - salt.
0:27:11 > 0:27:14I slung in a bit of the potato. I tried to act on my feet.
0:27:14 > 0:27:18This is the potato then, the thickener.
0:27:18 > 0:27:20The sauce you did ruined your dish.
0:27:21 > 0:27:25I spent such a lot of time on it, I just goofed it.
0:27:37 > 0:27:39It's been my hardest day so far. I really struggled.
0:27:39 > 0:27:43I think I've just got to regroup my thoughts
0:27:43 > 0:27:46and just make sure I do some good cooking later on.
0:27:48 > 0:27:50I've learnt such a lot from that.
0:27:51 > 0:27:54If I am going to believe him then maybe I did OK today.
0:27:56 > 0:28:00After this experience, I really still want to do well.
0:28:00 > 0:28:04If I didn't feel competitive before, I really do now.
0:28:12 > 0:28:16Next time, the battle for a place in the semi-finals
0:28:16 > 0:28:18reaches its climax...
0:28:18 > 0:28:20Where's my sun-blushed tomatoes gone?
0:28:22 > 0:28:26..as the celebrities face the harshest of critics...
0:28:28 > 0:28:29This does not work for me.
0:28:29 > 0:28:31I'm not quite sure that it's cooked.
0:28:33 > 0:28:35..and find out their fate.
0:28:35 > 0:28:38The person leaving us...
0:29:00 > 0:29:03Subtitles by Red Bee Media Ltd
0:29:03 > 0:29:06E-mail subtitling@bbc.co.uk