Highlights 5 Celebrity MasterChef


Highlights 5

Cookery contest. The celebrities are sent to top Italian restaurant L'Anima, where they have their first taste of the pressure that a professional restaurant kitchen brings.


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Transcript


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16 celebrities are battling it out to win the coveted MasterChef crown.

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I don't want to leave early, I need to prove that I'm good.

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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Everyone's been cooking really well. Yeah, I think it's wide open.

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I'd like to win if I can stay the course.

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You've got to be made of steel.

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Cooking doesn't get tougher than this.

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All this week, these four celebrities

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have taken on the challenge to become the next MasterChef champion.

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I feel nervous! This is like an opening night, I feel...

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you know, butterflies in your stomach.

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I'm feeling slightly apprehensive, like I'm in one of those dreams

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where you can't feel your hands.

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Imagine David and Goliath with a hint of Delia.

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That just could be my journey.

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I'm really passionate about food, I want to give it my absolute best.

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Of course I want to win, absolutely.

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They've had their basic skills put to the test.

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Bash us out tune, Danny.

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I don't think there's anything wrong with your cooking

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that a deep breath and a count to ten wouldn't cure.

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They've had to cope with the demands of mass catering.

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Whoa! What a monster!

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-Is there a quicker way, Graham?

-Yeah, move your hand.

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They've been given the opportunity to cook their own creations.

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I need you to smile from ear to ear as you chow down on my fish.

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-Are you seriously going to deep-fry a chocolate bar?

-Yes, I am.

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But one of them had to go.

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The person leaving us is...

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..Colin.

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Thanks, Colin.

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Gorgeous!

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Well done, Jus.

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Love your ambition, Col. Love it.

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It would have been nice to have gone through,

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but, alas, t'was not to be.

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Well done, mate.

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I am actually proud of myself, and in shock.

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I've gone through, it's unreal.

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I want to do as well as I possibly can for Colin as well.

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And I'll be really proud to do that.

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I'm over the moon to go through.

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Hopefully, I've got loads more to give.

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It's 9am, and Danny, Sharon and Justin

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are heading to cook in their first professional service.

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I'm looking forward to shouting, "Yes, Chef!" and stuff like that.

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I hope I can feed them.

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Poor people coming in to eat this food!

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I'd like to think I'm not going to kill anybody today,

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either by knife attack in a frenzy in the kitchen or food poisoning.

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This is L'Anima in the City of London,

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which is famous for its contemporary Italian cuisine.

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They will be working under chef-patron Francesco Mazzei.

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-Good morning, guys.

-Good morning.

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It's going to be a very busy day, we got 120 on the books.

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The food here has to be spot-on, or we'll have an issue, all right?

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-So welcome in. Let's go, let's start.

-Thank you.

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Each celebrity will be in charge of one dish

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during a busy lunchtime service.

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The starter portion is three, the main course is five.

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Actor Sharon will be cooking a pumpkin tortelli

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with a sage and brown butter sauce.

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-What we want you to achieve.

-OK.

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Well done.

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Sharon, first one, quite impressed. But you got to do a hundred.

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Hundred, yeah?

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Now we're going to make brown butter with a bit of sage.

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It's important we don't burn much.

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We're going to use the sage leaves for decorate the dish.

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Two... Three.

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Ciao, ciao! OK?

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-Yeah.

-When it starts to...

-Bubble and bubble.

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Your butter is ready. We don't want it too brown, OK?

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A bit of Parmesan underneath.

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The beautiful brown butter. Look... Huh?

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That's your dish. It has to be spot-on.

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Nothing less than this.

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Fantastico.

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Musician Danny is in charge of a starter of octopus,

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cannellini beans and ricotta cheese, topped with a watercress salad.

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Garlic here.

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Look at that. Your thyme.

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Beautiful, beautiful, beautiful flavour, beautiful flavour. OK.

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I like my garlic to be golden. Look, water and cannellini together.

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-OK? Nice!

-A handful?

-Yes.

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Smell, smells good? Look, huh? Bellissimo.

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-Then salt.

-Right.

-Pepper.

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-Salt, pepper.

-And we leave on the side.

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In the meantime, what we do is make sure the pan is hot enough,

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and next to it we put the octopus.

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Very important, Danny. It has to be very hot pan. Look, is it nice?

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-It's starting to go golden.

-Beautiful, yeah? Just what we want.

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Look, you've got the cannellini here, nicely,

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the octopus, ricotta and dressing.

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So cannellini here...

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on the plate.

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OK? A little bit of juice, cannellini.

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Always helps a bit.

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One.

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Two.

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Three.

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Then...the ricotta mustia on top, OK?

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This beautiful octopus, OK?

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Then you use your hands.

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-OK? And then you can do this.

-A little bit around the edge.

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-There you go.

-And you're ready to go.

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If it doesn't come like that, then I will shout at you, OK?

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-I'm sure you don't want that.

-I'll try my best.

-Good.

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What I want you to do is this, OK? Look...

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-What you're going to do...

-Shave off those little bits.

-Yeah.

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Interior designer Justin

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will be responsible for the special

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of the day, asparagus and a bean mix

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topped with egg and black truffle.

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-This one, it cost me £1,000 a kilo, my friend.

-Wow!

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-You better makes the dish perfect.

-I'm not going to waste a bit.

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Or we'll have trouble at the pass.

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This dish will be sold for £30.

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-£30?

-30, three-zero.

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We're going to cook peas and broad beans, OK?

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The asparagus are ready for me, two minutes, two minutes and a half.

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-And now we'll do the broad beans.

-OK.

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-Broad beans in the water.

-OK.

-OK?

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Fantastic. Look at that.

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Now...

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A bit of butter here.

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-Got a nice shape.

-OK.

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Asparagus here, your broad beans.

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OK? Parmigiano-Reggiano on top.

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OK, they're going to gratin together.

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OK, easy. You know?

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-Fantastic, done.

-Perfect.

-Look here.

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What we're doing now is this, OK?

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Take this one here on the plate, OK?

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-Bring on the egg.

-The egg on top.

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Be careful not to break the egg.

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-You understand now why it's £30?

-Oh, my goodness! Wow!

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I don't want this dish to be clean at all.

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I want it to go out as messy as it is, for the truffle,

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-and that's your dish, OK?

-Well done.

-Justin...

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That's what I want at the pass, OK? No mistake.

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If I send it back, customers suffer, and you will also suffer.

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I want runny egg and I want a very crunchy taste of the vegetables.

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Do you want me to start preparing the vegetables now?

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-You're going to start preparing the vegetables now.

-OK.

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The celebrities now have two hours to get everything ready

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ahead of service.

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Danny gets to work preparing his octopus.

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I-I feel...fairly confident.

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But when you're really confident, that's when it all goes wrong.

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Meanwhile, Sharon rolls and cuts her pasta.

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Wow, it's a full-time, full-on experience, this cooking lark.

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I've never done anything like this in my life before!

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This dish is worth £30. It's topped with

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black truffle shavings so bags and bags of pressure.

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If I screw up, I waste this restaurant 30 quid a pop.

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I'm not going to do that.

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I'm all prepped up and ready to go.

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I think it's going to go mental.

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All right, guys.

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120 confirmed.

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So a 10-20 walk in.

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140, rock and roll.

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-Four scallops and one tortelli.

-ALL: Yes, chef!

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Sharon and Justin have the first orders of the day.

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This is breaking.

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Should I take it out again?

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That's breaking, as well, and that's the new lot.

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Do the new ones.

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So...

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I've got to do tortellini starter, yeah?

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-Yes, three.

-Three?

-OK.

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You got three minutes to go.

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The starter of the day which is asparagus.

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Hello?

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I think we are actually in business now

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so I've got to get this processed right.

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Over there.

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-Sharon, one minute to go.

-One minute to go!

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I gave you three minutes, three minutes ago.

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That's fine, I just need to know.

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Sharon, we're running late.

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Do I bring the plate over there?

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You've got to plate your dish by yourself as I showed you.

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How do I know if it's cooked, will somebody check?

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-Is it cooked?

-Good.

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I'm nervous, what if it's not cooked?

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If it's not been cooked, put it back again into the water.

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OK, I've got the scallops ready, I need my tortelli, please.

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Sharon. More Parmesan on top, please.

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You put out a bit much sage for my taste.

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Not bad to be the first one, I must say.

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That looks great.

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OK. It's not bad.

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More truffle, please, and a little bit less butter.

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-All right.

-I like the way you cooked your egg.

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-Is it good?

-Yes, it's good.

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Four starters of the day.

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Four asparagus, my friend.

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Two, no eggs.

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Sharon did pretty good for the first one and also Justin.

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Justin shows great energy, I want to see how he copes under pressure.

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Two with eggs, two without.

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Starter of the day - baccala served with fritto misto parmigiana.

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-One more for you, Justin.

-All right.

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OK, we've got a VIP for the restaurant, OK?

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It's got one tuna, one carpaccio, one more starter of the day.

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-I need to have six of these, it's not going to take properly.

-No?

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-It's not going to take.

-More?

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-Oh, my God.

-Come on, quick, quick, quick.

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Justin, give it to me. Can you start to plate those two, please?

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Two without the egg first, guys.

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-Justin, you need to put more truffle.

-OK.

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-£30 dish.

-More truffle, guys. Hold on a second.

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-That's it go.

-Go, go, go, guys, these are ready.

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Don't waste my truffles, man. One more starter, what are you doing?

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Come on, run, run, run.

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-I had the asparagus.

-Very nice.

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Complemented the egg and the black truffle very well.

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Very enjoyable.

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Marca - octopus carpaccio...

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ALL: Yes.

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30 minutes into service and Danny suddenly gets three orders at once.

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-Octopus, crab roe and baccala.

-ALL: Yes.

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It's cold. Hey, Danny. Try. Try the beans.

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-Cold.

-Cold?

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No salt, what shall we do? Come on, do it again.

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Quick. Do it again, quick.

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I'm not as busy as everyone else.

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Everyone seems to want those truffles and that octopus.

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Danny, I need the octopus in three minutes or you're in trouble.

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Come on, quick.

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That's much better than the one before.

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OK, leave it there and let's go. Clean the dish and let's go.

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I think, have I got another one?

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It's intense, but mental.

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Danny, come here. Look at the beans.

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They're dry. Dry, they're no good.

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I can't wait anymore, so I'm going to do this one quick.

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Put this back in.

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You see this water? This is what we've got the water for.

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OK, that.

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Its own water.

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Moist, moist. That's the English?

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Moist. Come on, dress it.

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Hey, next one like this, Danny.

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Have I got one more to go?

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Yeah, you've got one more. You're already late.

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I can't get my beans right.

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Another marca - one octopus, due tortellini, one asparagus.

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Is that two tortellini you've got there?

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Two starter portions?

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Well done, darling. Well done, that's good, that's good.

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Keep going, keep going, keep going.

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I had the pumpkin and sage tortelli, it was delicious. Really enjoyable.

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Danny is doing his best. I'm on his back.

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I don't know if he likes that but I'm on his back.

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He's not sure about my beans.

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Maybe he just likes me.

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Do your best, OK?

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If you're not, I won't let you cook anymore. Do your best.

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Come on, take it out, serve it.

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Watch out. That's really hot there, man.

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OK. Look, they're getting very dry.

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-Put the beans on the plate.

-How about this?

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Bravo.

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Octopus e ricotta, you show me at the end.

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You have really good improvement. Come on, man.

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You've got a nice touch. You have a very nice, gentle touch.

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Rock and Roll. Bravo, bravo. OK, let's go.

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Two octopus, quick, quick.

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I had the octopus with the cannellini beans.

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I thought it was fantastic.

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It was perfectly tender, the octopus.

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The vinaigrette on top of the salad was fantastic.

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It was delicious.

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Danny, Sharon, Justin. Thank you very much.

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You've done a fantastic job.

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Clean your area, please, and ready for the next challenge, yes?

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Something very exciting.

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-Well done for today.

-Grazie ragazzi.

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I'm impressed with Sharon, she did a fantastic job.

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There's not much bad about it. Just a bit slow.

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Overall, I'm impressed.

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It's tiring. You've got to respect him.

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I'll never, ever look at food in a restaurant in the same way again.

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Justin, incredible.

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He sold about 20 of our special today, £30 dish.

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Overall, I'm quite impressed.

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Today I had the most expensive dish but I think I pulled it together with aplomb.

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I'm really, really proud.

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With Danny, I think he's got good taste.

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But, he served the beans dry a couple of times.

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He was panicking a bit.

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I went on his back, showed him again, he got it,

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and the result was good at the end.

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I've been in more stressful situations, but not really that many.

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Got a bit of ground to make up.

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After a busy service, the celebrities must now cook

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chef Francesco Mazzei's signature dish.

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A bone marrow stuffed with parmesan mash and covered with tagliata

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or slices of black Scotch beef served with blue cheese,

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fried marrow and a red wine sauce.

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OK, it's very important we seal all around

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so when it cooks it doesn't lose the jus.

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This is the nice colour we want, yeah? Bit of butter.

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And now I'm going to put this one inside the wood-fired oven. OK.

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Beautiful. Between five and six minutes for medium to rare.

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In the meantime, we are going to finish our sauce over there.

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Shallots, marrow bone.

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I'm going to add the red wine. OK. Look.

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Don't be shy.

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While this one's cooking now, we did this beautiful mashed potato.

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Take one of these bones here, we're going to stuff the bone with this.

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We put this one in the oven as well, guys.

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While this one is cooking, I will take the fillet out.

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Right, and now it's time for this beautiful veal fillet

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to rest a few minutes.

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Marrow bones here, bit of thyme to give it the flavour.

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Let's assemble our beautiful dish.

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Use a bit of this beautiful beef to go around

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and then our beautiful marrow around the plate.

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Now, we're going to add our beautiful sauce which we did.

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Beautiful, it's really beautiful.

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This is what I'm expecting from you today. Ready to go?

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You've got 20 minutes, let's go.

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I think the key is getting the meat medium rare,

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so it's quite pink in the middle.

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Too purple!

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The mashed potato, the blue cheese and the parmesan

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and the marrow mixture for the bones is well done,

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so well done with that.

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But the sauce is not there.

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There's no sauce here, you can see only fat.

0:23:180:23:21

As you know, if you present a dish like that,

0:23:210:23:24

people will not even eat it because there is too much fat going on.

0:23:240:23:28

I've had a pretty terrible day, really. It's really tough.

0:23:390:23:43

I think if I'd known this

0:23:430:23:45

I don't know whether I would have blimmin' started.

0:23:450:23:48

I'm actually confused now.

0:24:000:24:03

I don't remember.

0:24:030:24:04

They make it look so easy, don't they!

0:24:090:24:12

I haven't got much sauce there.

0:24:220:24:24

I'm going to put those on the meat, which he didn't, but I am.

0:24:390:24:42

Hi, Sharon.

0:24:540:24:56

Hi, Francesco.

0:24:560:24:57

I like the presentation.

0:25:040:25:05

I'm not too sure what happened to the sauce.

0:25:050:25:08

The marrowbone is very good. Perfect, not dry, enough moisture.

0:25:130:25:17

The cuisant, we're supposed to cook one minute more.

0:25:170:25:20

It can become a very dry and boring dish without sauce, you see?

0:25:200:25:24

I panicked because I thought the sauce was going to burn.

0:25:240:25:27

A shame the sauce, because you would be nearly there.

0:25:270:25:30

Shame for the sauce.

0:25:300:25:32

I won't sleep tonight thinking about that sauce.

0:25:370:25:41

I'll also try to remind myself in my wakeful sleep

0:25:410:25:45

that he said it was a good dish.

0:25:450:25:47

I love this dish. There's nothing about this I don't like.

0:25:500:25:53

I love steak, the sauce, the thyme. All those,

0:25:530:25:56

the whole bouquet of this is amazing.

0:25:560:25:59

I've had a real disaster.

0:26:080:26:10

I think this is too salty.

0:26:100:26:12

There you are.

0:26:370:26:39

The mash is good.

0:26:480:26:50

Good balance between the cheese and potato and parmesan and bone marrow.

0:26:500:26:55

The way you cooked the meat is very good.

0:26:550:26:59

The sauce is wrong.

0:26:590:27:01

I'm not enjoying this.

0:27:010:27:04

I tasted the gravy and it was a little too sharp

0:27:040:27:06

so I added what I thought was sugar.

0:27:060:27:09

I picked up the wrong thing - salt.

0:27:090:27:11

I slung in a bit of the potato. I tried to act on my feet.

0:27:110:27:14

This is the potato then, the thickener.

0:27:140:27:18

The sauce you did ruined your dish.

0:27:180:27:20

I spent such a lot of time on it, I just goofed it.

0:27:210:27:25

It's been my hardest day so far. I really struggled.

0:27:370:27:39

I think I've just got to regroup my thoughts

0:27:390:27:43

and just make sure I do some good cooking later on.

0:27:430:27:46

I've learnt such a lot from that.

0:27:480:27:50

If I am going to believe him then maybe I did OK today.

0:27:510:27:54

After this experience, I really still want to do well.

0:27:560:28:00

If I didn't feel competitive before, I really do now.

0:28:000:28:04

Next time, the battle for a place in the semi-finals

0:28:120:28:16

reaches its climax...

0:28:160:28:18

Where's my sun-blushed tomatoes gone?

0:28:180:28:20

..as the celebrities face the harshest of critics...

0:28:220:28:26

This does not work for me.

0:28:280:28:29

I'm not quite sure that it's cooked.

0:28:290:28:31

..and find out their fate.

0:28:330:28:35

The person leaving us...

0:28:350:28:38

Subtitles by Red Bee Media Ltd

0:29:000:29:03

E-mail [email protected]

0:29:030:29:06

This catch-up episode of the cookery competition meets the four celebrities who have been battling this week to impress judges John Torode and Gregg Wallace.

After some gruelling culinary challenges, only three remain, and they are on location at top Italian restaurant L'Anima. Working under head chef and patron Francesco Mazzei, and working with ingredients costing 1,000 pounds per kilogram, the contestants have their first taste of the pressure that a professional restaurant kitchen brings.

The day's second task comes in the form of Mazzei's signature dish, as the celebrities are asked to recreate his famed recipe for bone marrow with parmesan mash and slices of black Scotch beef. Can they match the high standard, or will they falter without his guidance?


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