Highlights 5 Celebrity MasterChef


Highlights 5

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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

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0:29:000:29:03

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0:29:030:29:06

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