0:00:06 > 0:00:1216 celebrities are battling it out to win the coveted MasterChef crown.
0:00:12 > 0:00:17This is right out of my comfort zone and into the fire, really.
0:00:17 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:24But can they cut it in the kitchen?
0:00:24 > 0:00:29I'm expecting a lot of heat and a lot of sleepless nights.
0:00:29 > 0:00:31I am mentally prepared for today.
0:00:31 > 0:00:34I'm like a silent assassin.
0:00:34 > 0:00:38Cooking doesn't get tougher than this.
0:00:50 > 0:00:57These four celebrities are taking on the challenge to become the next MasterChef champion.
0:00:57 > 0:00:59But at the end of this week,
0:00:59 > 0:01:04only the best cooks will go through to the semi-finals.
0:01:04 > 0:01:08I would absolutely love to win MasterChef but I think
0:01:08 > 0:01:13it would be like pie in the sky, excuse the pun.
0:01:13 > 0:01:16I'm quite a competitive person.
0:01:16 > 0:01:21Obviously, you know, I want to win it, so yeah, I'm quite scared.
0:01:23 > 0:01:25For me to win,
0:01:25 > 0:01:27that would be like me winning the lottery.
0:01:29 > 0:01:31Now that I'm here, I'm kind of like,
0:01:31 > 0:01:35oh, my gosh, what have I got myself into?
0:01:35 > 0:01:41It's exciting but it's also terrifying cos we have no idea whether they can cook at all.
0:01:44 > 0:01:50Today, our celebrities will face three challenges, designed to assess their culinary skills.
0:01:50 > 0:01:52What are they capable of?
0:01:52 > 0:01:55Do they really know the basics of cookery?
0:01:55 > 0:01:57There is nowhere to hide.
0:02:00 > 0:02:05This is the skills test, the first time they've ever entered the MasterChef kitchen
0:02:05 > 0:02:08and they have got, what I think, is going to be a tricky test.
0:02:08 > 0:02:12We're going to ask our four celebrities to fillet this fish, take one fillet off and to cook it
0:02:12 > 0:02:16and they'll have ten minutes to do it in.
0:02:16 > 0:02:18Pick up its head. Take it round the side.
0:02:18 > 0:02:22And then follow the line down the middle,
0:02:22 > 0:02:28so there's that lovely bone there, nice and clean, and then lift it off.
0:02:28 > 0:02:31There's the fillet. Lovely clean piece of fish.
0:02:31 > 0:02:36Two rules when cooking the fish. First one, make sure your pan is nice and hot.
0:02:36 > 0:02:40The second thing is oil on the fish, not in the pan cos the oil will burn.
0:02:40 > 0:02:47Small amount of seasoning on the flesh side and then the same on our skin side.
0:02:48 > 0:02:52Hold it down cos the skin's on. The skin shrinks.
0:02:52 > 0:02:54So the next bit's to turn it over,
0:02:54 > 0:02:57and very gently just turn it over.
0:02:57 > 0:02:59Turn your pan down. One more minute.
0:02:59 > 0:03:02So that piece of fish will literally cook in two and a half minutes. OK.
0:03:02 > 0:03:05Here we go. Piece of fish.
0:03:05 > 0:03:07Wonderful. Wonderful. There you go.
0:03:11 > 0:03:15We have got four very nervous celebrities out there and I think this is a tricky, tricky task.
0:03:15 > 0:03:18Shall we get them in? Please. I'm fascinated.
0:03:21 > 0:03:24First up is Linda Lusardi.
0:03:24 > 0:03:29Now a mum of two, she was once voted the best Page Three model ever,
0:03:29 > 0:03:34with a career spanning three decades.
0:03:34 > 0:03:39I'm terrified cooking in front of John and Greg because at home there's nobody there going to judge
0:03:39 > 0:03:43your food and give you marks out of ten but it's a worry.
0:03:45 > 0:03:50What we want you to do is remove a fillet from that sole
0:03:50 > 0:03:52and cook it for us.
0:03:52 > 0:03:55Ten minutes. Off you go.
0:03:59 > 0:04:03Right. What skills have I got do I think would help me in MasterChef?
0:04:03 > 0:04:05I don't think I've got any!
0:04:05 > 0:04:07I don't know! I really don't know yet.
0:04:12 > 0:04:14This is like a school exam, this is.
0:04:17 > 0:04:18You've had two minutes.
0:04:22 > 0:04:25There's not going to be much fish left, I don't think.
0:04:35 > 0:04:37You're halfway, Linda.
0:04:48 > 0:04:50OK. Done? Done.
0:04:55 > 0:04:59I'm going to say, Linda, the way in which you filleted that fish
0:04:59 > 0:05:03is probably the most unorthodox way I have ever seen a flatfish filleted.
0:05:03 > 0:05:06You've taken off the fins, you've taken off the head,
0:05:06 > 0:05:09you've taken off the tail, and somehow or another,
0:05:09 > 0:05:13you've actually managed to get some flesh off the bone. Not much.
0:05:13 > 0:05:15Let's have a look, shall we?
0:05:19 > 0:05:21A little bit too much salt, but really good...
0:05:21 > 0:05:23that's really soft, well-flavoured fish.
0:05:23 > 0:05:26You've actually cooked that rather well.
0:05:26 > 0:05:29Well, done. Unbelievable.
0:05:33 > 0:05:38It's soft. It's not overcooked. It's really well seasoned. I think it's a good job.
0:05:38 > 0:05:40Linda, thank you. That was a brave attempt.
0:05:40 > 0:05:42Thanks a lot.
0:05:51 > 0:05:53Oh, it's so nerve-wracking in there.
0:05:53 > 0:06:00It was just like... oh, but they said it was cooked well, and that's the most important thing.
0:06:00 > 0:06:03So, let's hope the others don't do as well.
0:06:03 > 0:06:06Good luck.
0:06:06 > 0:06:0835-year-old Nick Pickard
0:06:08 > 0:06:12is Hollyoaks' longest-serving cast member.
0:06:12 > 0:06:17He'll be hoping to draw inspiration from his on-screen character
0:06:17 > 0:06:19who was a restaurateur on the show.
0:06:19 > 0:06:24I'm very nervous, I'm excited, all those sort of emotions rolled into one, really.
0:06:25 > 0:06:27Ten minutes. Off you go.
0:06:30 > 0:06:32I'm OK on a few things.
0:06:32 > 0:06:35I practiced on my mum yesterday and she give me the thumbs up,
0:06:35 > 0:06:38so we'll see when we get in there.
0:06:38 > 0:06:41You've had two minutes.
0:06:46 > 0:06:49That's your one fillet. Now, all you'll do is cook it.
0:07:07 > 0:07:10Voila. There you go.
0:07:10 > 0:07:13With two minutes to spare, Nick.
0:07:13 > 0:07:14Was that all right?
0:07:17 > 0:07:22Nick, you managed to get a fillet off that fish. Good on you.
0:07:22 > 0:07:28For some reason or another, you put all the salt and pepper into the pan rather than on the fish.
0:07:28 > 0:07:30The frying pan will taste delicious.
0:07:30 > 0:07:35Well, just cos a pal of mine told me that's how you do it.
0:07:35 > 0:07:37Listen, your mate is no cook.
0:07:37 > 0:07:39Right. OK. All right.
0:07:45 > 0:07:48Nick, it's cooked pretty well. Your skin is nice and crispy.
0:07:48 > 0:07:51The flesh, itself, is cooked all the way through.
0:07:51 > 0:07:54First test, considering you're nervous, not a bad job.
0:07:54 > 0:07:58Thanks. I'm impressed. You went the right way.
0:07:58 > 0:08:02You followed the right lines for the fish. You cooked it OK. Not bad. Fantastic.
0:08:02 > 0:08:04I'm glad the first one's out the way.
0:08:04 > 0:08:07Nick, you're free. Off you go. Thanks. See you later.
0:08:15 > 0:08:18You should see the fish in there. It looks battered.
0:08:18 > 0:08:20But yeah, I think it went all right, yeah.
0:08:20 > 0:08:25They said it went all right, so I'm pleased with the first one, anyway.
0:08:27 > 0:08:30Michelle Mone is the creator of Ultimo,
0:08:30 > 0:08:38a leading designer lingerie brand, said to be worth over ?52 million.
0:08:38 > 0:08:41Being under pressure in business, I cope pretty well,
0:08:41 > 0:08:46but I'm out of my comfort zone, and we'll see how I cope in the kitchen.
0:08:49 > 0:08:53Good. Ten minutes. Off you go.
0:08:55 > 0:08:59Well, I've been trying to practise as much as I can.
0:08:59 > 0:09:04I just hope that I don't take off a hand or a finger or something.
0:09:10 > 0:09:12Michelle, you've cut yourself.
0:09:12 > 0:09:14Oh, dear.
0:09:20 > 0:09:22You're halfway. You've got five minutes left.
0:09:34 > 0:09:37Is that cooked enough for you, Michelle? Yep.
0:09:46 > 0:09:51Michelle, you way you filleted the fish, I've got to say, great skills.
0:09:51 > 0:09:54But then you nicked your finger and I could just see that that just changed
0:09:54 > 0:09:56the way you were working completely.
0:09:56 > 0:10:01Well, I didn't just slightly cut myself, I stabbed myself.
0:10:01 > 0:10:04Why didn't you put any salt and pepper on it?
0:10:04 > 0:10:09I completely lost all concentration, so, complete idiot.
0:10:14 > 0:10:18It tastes like a piece of fish which is undercooked and not seasoned enough. OK.
0:10:18 > 0:10:21I would send it back. Would you?
0:10:21 > 0:10:22Yeah. I wouldn't eat it.
0:10:22 > 0:10:26OK. I'd want it cooked for another 40 seconds to a minute. OK.
0:10:33 > 0:10:35Just so embarrassed.
0:10:37 > 0:10:40My family are going to be killing themselves laughing.
0:10:43 > 0:10:47'Last up is Olympic gold medal winner, Darren Campbell.
0:10:47 > 0:10:53'Competitiveness is second nature to this former English sprinter.'
0:10:53 > 0:10:57All my friends tease me and say all I can cook is chicken,
0:10:57 > 0:11:01so hopefully by the end of this I'll be able to cook a lot more than chicken.
0:11:03 > 0:11:07Ten minutes, my friend. We want a fillet and we want it cooked. OK.
0:11:11 > 0:11:16I'm coming into this, I think if I said totally prepared, I would be lying.
0:11:28 > 0:11:30I don't have to eat this, do I?
0:11:30 > 0:11:32No, but we do. OK. OK.
0:11:36 > 0:11:38You've got five minutes left. OK.
0:11:53 > 0:11:58Darren, I have never ever seen anybody get the flesh off a flatfish the way you have.
0:11:58 > 0:12:01What you've done, you haven't filleted the fish,
0:12:01 > 0:12:05you've dissected it like a biology lesson.
0:12:05 > 0:12:06Interesting.
0:12:12 > 0:12:16I'd like the skin a little crispier but I like the texture of the flesh.
0:12:16 > 0:12:19OK. And a little bit more seasoning, I think. Yeah.
0:12:24 > 0:12:28Your fish is slightly over. Yes. Needs a bit more seasoning in it.
0:12:28 > 0:12:30I like the way you work.
0:12:30 > 0:12:34Yeah. I just wonder if you've got the skill, really.
0:12:34 > 0:12:37Darren, thanks very much. Off you go.
0:12:41 > 0:12:46As I walked in and I saw the fish, I was like, oh, my God.
0:12:48 > 0:12:53They said nobody does it that way so I think I've invented a new way to fillet fish.
0:12:53 > 0:12:55My gosh.
0:12:56 > 0:12:59OK. That's the first test. Done.
0:12:59 > 0:13:01Some disasters. Some good results.
0:13:01 > 0:13:04I'm encouraged by that. But it's going to get tougher.
0:13:12 > 0:13:14With their first challenge behind them,
0:13:14 > 0:13:19the celebrities wait to find out what the next test will be.
0:13:19 > 0:13:25I hope after stabbing myself, it gets better from here.
0:13:25 > 0:13:28I feel that they can throw anything at me
0:13:28 > 0:13:30and I will try my very, very best.
0:13:30 > 0:13:32It's got unknowns for all of us.
0:13:32 > 0:13:35You can't have a strategy.
0:13:38 > 0:13:41So now we're going to turn it up a notch. A basic recipe test.
0:13:41 > 0:13:47Today, we want them to make battered scampi with chips and mayonnaise.
0:13:47 > 0:13:50It's a test of palate, touch and knife skills, all the things that you need.
0:13:50 > 0:13:55Can they read a recipe? Can they organize themselves? That's the question.
0:13:57 > 0:13:59The first thing they need to do is to get their chips on.
0:14:00 > 0:14:06Take the potato, cut them into pieces which are all equal.
0:14:06 > 0:14:10I love chips. They are all about texture. They are crispy on the outside, fluffy in the middle.
0:14:10 > 0:14:14That's what makes them so brilliant is because they're so versatile.
0:14:14 > 0:14:17They go with everything. They need to be blanched first.
0:14:17 > 0:14:22Drop it into the deep fryer at 140, and they're going to take about five or six minutes in there.
0:14:26 > 0:14:29The next step is the batter. Decent bottle of beer.
0:14:30 > 0:14:33Two eggs.
0:14:33 > 0:14:35Whisk up your eggs.
0:14:35 > 0:14:37Add to that, half the beer.
0:14:39 > 0:14:42And then your flour in.
0:14:42 > 0:14:45Just the whole lot. And that...
0:14:45 > 0:14:47is about it.
0:14:47 > 0:14:49Take those chips out.
0:14:49 > 0:14:52Let them cool before we put them back in again.
0:14:55 > 0:14:57Now our mayonnaise.
0:14:58 > 0:15:02Two egg yolks.
0:15:02 > 0:15:05Mustard, for flavour.
0:15:05 > 0:15:08A teaspoon of vinegar.
0:15:08 > 0:15:12Whisk it now until it changes colour and becomes more pale.
0:15:16 > 0:15:18A little bit of oil. I'm dribbling it in
0:15:18 > 0:15:20and slowly it will start to emulsify.
0:15:20 > 0:15:23For me, I want a decent thick mayonnaise
0:15:23 > 0:15:26and as long as it's held together and seasoned well, I'll be happy.
0:15:26 > 0:15:31But if they get it wrong and they've been working fast enough, they've got time to do another one.
0:15:31 > 0:15:35Yes, of course. The thing is, do they have the ingredients?
0:15:35 > 0:15:37A tiny drop of very, very hot water.
0:15:39 > 0:15:43That changes the colour to more white.
0:15:43 > 0:15:44So there's our mayo.
0:15:46 > 0:15:52Next, we flour and then batter our langoustine tails, our scampi.
0:15:54 > 0:15:57So as you pick up your langoustine tail or your scampi,
0:15:57 > 0:16:01you just start to wave it into the oil, so it starts to float.
0:16:01 > 0:16:04If you don't wave them a little bit, they will sink into the basket
0:16:04 > 0:16:09and then stick to the bottom of the basket, you'll have real trouble getting them out.
0:16:09 > 0:16:12Scampi will take somewhere between three and four minutes.
0:16:17 > 0:16:20And then just drop them onto a little bit of paper
0:16:20 > 0:16:24and then we've got our blanched chips, spread them evenly around
0:16:24 > 0:16:26your deep fryer, and then in you go.
0:16:26 > 0:16:29About three or four minutes for the second lot of cooking.
0:16:29 > 0:16:35As you can see, they 're starting to float to the top and it means your chip is properly cooked.
0:16:36 > 0:16:40Decent shake and let them drain for a second.
0:16:40 > 0:16:44Scampi on our plate. Nice.
0:16:45 > 0:16:49There we are - scampi, chips and mayonnaise.
0:16:57 > 0:17:02That looks great. I tell you what, I'll eat yours, you can have the celebrities. Thanks.
0:17:16 > 0:17:23This is a basic recipe test, and if you get it right, absolutely delicious.
0:17:23 > 0:17:27The basic recipe today is scampi, chips and mayonnaise.
0:17:27 > 0:17:2935 minutes.
0:17:30 > 0:17:32Let's cook.
0:17:41 > 0:17:46I've always been passionate about food and I'm really excited about doing this.
0:17:46 > 0:17:50I'm hopefully going to turn out some good dishes.
0:17:52 > 0:17:55Linda, scampi, chips and mayonnaise, have you eaten that before?
0:17:55 > 0:17:58Loads of times. Good pub food, but I've never cooked it.
0:17:58 > 0:18:00How much do you cook?
0:18:00 > 0:18:06I cook every day, but it's basic, you know, family food for the kids and my husband.
0:18:06 > 0:18:09And do you enjoy it? I love it.
0:18:09 > 0:18:13I'm not used to doing it under so much pressure so this doesn't feel
0:18:13 > 0:18:16like much fun at the moment, but at home in the kitchen I love it.
0:18:16 > 0:18:21Did you always have to watch what you ate when you were modelling?
0:18:21 > 0:18:25Not really, no, cos my type of modelling you had to have curves.
0:18:25 > 0:18:27Good luck. Good luck. Thank you.
0:18:32 > 0:18:38I started practising so I phoned my mum and said "Mum, we need to spice this up a little bit."
0:18:38 > 0:18:41Yeah, I've just got to trust my mum.
0:18:41 > 0:18:44Mum!
0:18:45 > 0:18:48Darren, why did you decide to come on MasterChef?
0:18:48 > 0:18:50I've got three children.
0:18:50 > 0:18:55I've grown up on solely West Indian food and I don't want them to be
0:18:55 > 0:19:01like me in the respect that it's only since I've retired that I've started trying new food.
0:19:01 > 0:19:03I want them to have a better palate than I've got.
0:19:03 > 0:19:05How far can you go here, Darren?
0:19:05 > 0:19:09I think in life it's about trying to be the best that you can be.
0:19:09 > 0:19:13Listen, I'm going to give everything I can to improve and even after
0:19:13 > 0:19:16the first challenge I feel like I know a bit more.
0:19:18 > 0:19:24You've had 15 minutes, 20 minutes left.
0:19:25 > 0:19:31I'm hoping to leave here being a more adventurous cook and be able to be better than my husband.
0:19:32 > 0:19:35Michelle, what does food mean to you?
0:19:35 > 0:19:40Quite a lot. I've lost just over six stone in two years.
0:19:40 > 0:19:46Crying out loud. Yeah. So my eating habits have changed completely.
0:19:46 > 0:19:51You're obviously a very driven person and the competition on MasterChef must mean something to you.
0:19:51 > 0:19:57It definitely does. I think once you get rid of the nerves then I can get focussed but at the moment,
0:19:57 > 0:19:59I'm finding it hard to focus.
0:19:59 > 0:20:03Just remember one thing, Michelle, we've got to eat your food. OK.
0:20:03 > 0:20:05Hopefully you won't spit it out.
0:20:09 > 0:20:12Following basic recipes I'm OK with.
0:20:15 > 0:20:19Having said that, the pressure might just get to me so we will see.
0:20:21 > 0:20:25Nick. Yes. Scampi, chips and mayonnaise, how many times have you eaten that?
0:20:25 > 0:20:28A good few, I'm a big fan of scampi and chips.
0:20:28 > 0:20:32How much time do you get to cook? It depends on the work schedule but if I've got time,
0:20:32 > 0:20:36on a football night I'll have a few pals over in the week and stuff like that.
0:20:36 > 0:20:38Also, as an actor, you ran a restaurant.
0:20:38 > 0:20:43I run a restaurant, yeah. It got blown up recently so I don't have it any more. I turned it into a spa.
0:20:43 > 0:20:45Did it get blown up by a deep fryer?
0:20:45 > 0:20:51No. It got arson, torched. Terrible when your restaurant gets blown up. I hate it when that happens.
0:20:51 > 0:20:53Good luck, Nick. Cheers. Thank you.
0:21:00 > 0:21:03What's all the vinegar for?
0:21:03 > 0:21:05Oh, God, I thought that was oil.
0:21:13 > 0:21:14Under two minutes to go.
0:21:14 > 0:21:17I need some food on a plate, Michelle.
0:21:17 > 0:21:20I need food on a plate, anything.
0:21:35 > 0:21:39Time's up. Everybody, that's it, stop, stop, stop.
0:21:42 > 0:21:44Hot.
0:22:08 > 0:22:10All round, not bad. Your chips are a bit soggy.
0:22:10 > 0:22:14They could probably do with a little bit more time in that deep fryer.
0:22:14 > 0:22:17Your scampi, the batter is a really nice coating
0:22:17 > 0:22:22but they've been in the deep fryer a too long and they've gone a bit tough and hard.
0:22:22 > 0:22:27Lots and lots of lemon juice in your mayonnaise and that's why it's gone so thin.
0:22:27 > 0:22:30Honestly, have you never seen a jar of mayonnaise?
0:22:30 > 0:22:34I don't like mayonnaise, so... I know that's wrong.
0:22:34 > 0:22:36Right. That much I do know.
0:22:41 > 0:22:44The mayonnaise needs to be thicker. The chips need to be crispier.
0:22:44 > 0:22:48Yeah. But there's no disaster, there's nothing raw there.
0:22:48 > 0:22:51If I was writing the school report I'd say could do better.
0:22:51 > 0:22:54Chips and scampi and sauce... I'm like, I hate mayonnaise.
0:22:54 > 0:22:57Maybe I shouldn't have hated mayonnaise.
0:22:57 > 0:23:01Maybe I should have liked it a little bit cos then I'd know what it's supposed to taste like.
0:23:21 > 0:23:23Da daaa!
0:23:23 > 0:23:26Is that a good da da? There's no such thing as a bad da da.
0:23:26 > 0:23:28LAUGHTER
0:23:28 > 0:23:31That's great. That's great. Really, really good mayonnaise.
0:23:31 > 0:23:35Really nice and thick. Crispy batter round the outside of your scampi.
0:23:35 > 0:23:40The chips I could do having a little crispier, but, Linda, well done. Thank you.
0:23:44 > 0:23:48Great mayonnaise, really good consistency, well seasoned.
0:23:48 > 0:23:50Lovely crispy scampi. Still soft inside.
0:23:50 > 0:23:54Your chips can do with a bit more cooking cos some of them are a little bit hard.
0:23:54 > 0:23:58Linda, you must be really pleased with yourself.
0:23:58 > 0:24:00Yeah. I am quite.
0:24:00 > 0:24:02Thanks, Linda. Da da!
0:24:05 > 0:24:07All in all, I think it looked nice.
0:24:07 > 0:24:11They said it tasted nice, so I'm very, very pleased.
0:24:25 > 0:24:29What you grinning at? Just nervous.
0:24:34 > 0:24:36I think there's a few mistakes.
0:24:36 > 0:24:39Your chips are not cooked enough, they're not crispy.
0:24:39 > 0:24:43Your scampi went into that deep fryer as one big lump, so they're a bit soggy,
0:24:43 > 0:24:47which is a shame because by tasting your mayonnaise, it's got a really nice zing to it,
0:24:47 > 0:24:50it's a great texture, you've got a good palate.
0:24:50 > 0:24:52Thank you.
0:24:56 > 0:25:03I think you are ever so slightly overcooked on your scampi, ever so slightly undercooked on your chips.
0:25:03 > 0:25:05Very, very good mayonnaise.
0:25:05 > 0:25:07I think you've done a decent job. Thanks.
0:25:07 > 0:25:11With a little bit more care, you could have done a brilliant, brilliant job.
0:25:11 > 0:25:14I know I could have done better. It's just annoying
0:25:14 > 0:25:16when you've just not got it perfect.
0:25:30 > 0:25:32I'm so sorry.
0:25:32 > 0:25:34Um, what happened?
0:25:34 > 0:25:38Well, you know, I did read the recipe,
0:25:38 > 0:25:40you know, twice, maybe three times.
0:25:40 > 0:25:43I had it all planned out in my head
0:25:43 > 0:25:45and I've made mayonnaise loads of times.
0:25:45 > 0:25:47I make it just about every Sunday at home.
0:25:47 > 0:25:53And I added the vinegar instead of the oil
0:25:53 > 0:25:57and I kind of just screwed it all up from there, to be honest.
0:25:57 > 0:26:01Well, let's hope this is a blip but obviously we've got problems. Yep.
0:26:07 > 0:26:11Chips need to be crispier, browner and they need some seasoning.
0:26:11 > 0:26:15I know. It just went wrong for you. It did.
0:26:15 > 0:26:19I've got no scampi, I've got no mayonnaise and I can see the chips are undercooked.
0:26:19 > 0:26:22I'll really try, I promise.
0:26:22 > 0:26:23OK. Bye.
0:26:28 > 0:26:33I just feel really, really thick. I'm just stupid.
0:26:33 > 0:26:35I just can't screw up again.
0:26:35 > 0:26:38I can't look at them in the eye
0:26:38 > 0:26:40if I screw up again.
0:26:43 > 0:26:46I put in the...
0:26:46 > 0:26:49I put in the vinegar, thinking it was the oil.
0:26:49 > 0:26:52Oh, no! And I screwed up my mayonnaise.
0:26:52 > 0:26:57I may as well just get my coat now and go home. I'm so rubbish.
0:27:00 > 0:27:02Four celebs, one basic recipe.
0:27:02 > 0:27:07It's quite a complicated thing to get absolutely perfect.
0:27:07 > 0:27:11And for three of them, I think they did really well. Michelle struggled.
0:27:11 > 0:27:15She can't even read the recipe properly cos she's panicking.
0:27:15 > 0:27:18I would like to see Michelle just calm down a little bit.
0:27:18 > 0:27:20I don't really know what her cooking's like, John.
0:27:20 > 0:27:23All I know is she couldn't cope with the pressure.
0:27:23 > 0:27:27She got herself in what my auntie used to call a bit of a tiz.
0:27:30 > 0:27:33We've had two tough rounds so far.
0:27:33 > 0:27:38It's now time for us to test their imagination and their creativity.
0:27:38 > 0:27:41Massive test coming up now, John. I'm a little bit worried.
0:27:57 > 0:28:01This task is the mystery box.
0:28:01 > 0:28:05Under that box, there are a set of ingredients
0:28:05 > 0:28:10and we're going to ask you to cook for us one dish.
0:28:10 > 0:28:14This test is about invention, a test of your creativity.
0:28:14 > 0:28:17A real step up.
0:28:17 > 0:28:18Lift your boxes.
0:28:23 > 0:28:24Oh, what?
0:28:25 > 0:28:32'The main ingredient in today's mystery box is a whole cooked brown crab.'
0:28:41 > 0:28:44'They have also been given spaghetti,
0:28:44 > 0:28:47'red chillies, potatoes,
0:28:47 > 0:28:49'a beef tomato, sweetcorn,
0:28:49 > 0:28:52'spring onion, ciabatta,
0:28:52 > 0:28:55'parmesan cheese, rocket,
0:28:55 > 0:28:58'limes, ginger and an onion.'
0:29:01 > 0:29:05Now, we want to test your inventiveness, your creativity.
0:29:05 > 0:29:08One dish, 50 minutes.
0:29:10 > 0:29:11Let's cook.
0:29:21 > 0:29:23This is a tough test.
0:29:25 > 0:29:28Brown meat from the centre, white meat out of the claws.
0:29:28 > 0:29:33It's a lot of work and if you've never done it, you could be on a sticky wicket here.
0:29:36 > 0:29:42I've been eating in some of the best places around the world because of my job so I'm not scared of food.
0:29:42 > 0:29:46I think last week I ate a pig's ear,
0:29:46 > 0:29:49so I'm quite adventurous.
0:29:52 > 0:29:56Michelle, why do you like this round? Because I'm not following a recipe,
0:29:56 > 0:29:59and I'm just doing my own thing as if I was in the kitchen,
0:29:59 > 0:30:01so I feel more at home now.
0:30:01 > 0:30:03Essential ingredient, the crab.
0:30:03 > 0:30:05Do you have an idea of what that dish is going to be?
0:30:05 > 0:30:07It will be a ramekin of crab
0:30:07 > 0:30:10with potato, spring onions and chilli.
0:30:10 > 0:30:15Nice. Very, very nice. Something you've done before? I've done it before with bacon.
0:30:15 > 0:30:18Bacon but not crab. Yeah.
0:30:18 > 0:30:22OK. So this dish, does it show your creativity, your flair?
0:30:22 > 0:30:26Yeah. I was trying to do something that no-one else would do, as well,
0:30:26 > 0:30:29cos I want to get ahead of the game.
0:30:29 > 0:30:32Are you confident? Yeah. I am.
0:30:32 > 0:30:36Michelle, good luck with your crab. Thank you. Thank you.
0:30:36 > 0:30:40Michelle's having a second wind. She's doing little crab pots.
0:30:40 > 0:30:45It's a really lovely idea. Unless she's put some egg in there to set it to bake that crab,
0:30:45 > 0:30:47I'm frightened it might all collapse.
0:30:53 > 0:30:56Inventing dishes from scratch, that's probably my biggest worry.
0:30:56 > 0:31:00A few of my pals have been trying to get me to do a few bits at home
0:31:00 > 0:31:02so we'll see how that goes.
0:31:05 > 0:31:08Nick, you seem very, very comfortable here.
0:31:08 > 0:31:10Not at all. I've never ever cooked with a crab
0:31:10 > 0:31:13so I'm going to just try and do some crab cakes.
0:31:13 > 0:31:17Try my best, see how it goes. Over the day, your voice seems to have lowered.
0:31:17 > 0:31:21No, I'm just not very confident on this one, really.
0:31:21 > 0:31:24I've said all along the invention test would be my scariest one
0:31:24 > 0:31:27and I think crab was the worst thing that could have come out.
0:31:27 > 0:31:29Why are you so bothered? Cos I want to win.
0:31:29 > 0:31:32Do you really? Yeah, course I do.
0:31:32 > 0:31:35There's no point coming on if you don't want to win it, is there?
0:31:35 > 0:31:37Not a huge amount of time.
0:31:37 > 0:31:40Quite a lot for you to do if you're going to do this properly. Right.
0:31:40 > 0:31:42I'll crack on. Thank you.
0:31:44 > 0:31:46Nick's got crab cakes. Lovely idea.
0:31:46 > 0:31:51Make sure they're cooked all the way through and it's all about what he serves them with.
0:31:51 > 0:31:53You need salsa or a dressing or sauce.
0:31:55 > 0:31:58You have to motor cos you're almost halfway.
0:31:58 > 0:31:5920 minutes gone.
0:31:59 > 0:32:0130 minutes left.
0:32:03 > 0:32:07Hopefully, by the end of this experience, I'll know a lot more
0:32:07 > 0:32:09and it'll be skills that I can take with me.
0:32:14 > 0:32:16Darren, you look a little bit worried.
0:32:16 > 0:32:18Just never done anything with crab before,
0:32:18 > 0:32:22so it's just trying to think what I can maybe try and do.
0:32:22 > 0:32:26Let us in on the secret, Darren. What are you going to cook? Crab soup.
0:32:26 > 0:32:28Crab soup. Yeah. Crab soup. Good.
0:32:28 > 0:32:31I just hope it works, I guess.
0:32:31 > 0:32:34At home when you cook, Darren, are you experimental?
0:32:34 > 0:32:37To be honest, I've only really got back into cooking
0:32:37 > 0:32:41in the last three months cos somebody pretty close to me died
0:32:41 > 0:32:45and I just like, I was pretty down.
0:32:45 > 0:32:48I just realised how enjoyable cooking could be and it kind of takes you away from
0:32:48 > 0:32:51certain thoughts that are going on in your head.
0:32:51 > 0:32:55Cooking is a new outlet for you, for your energy, is it? Yeah.
0:32:55 > 0:32:57The opportunity came to come on here and I thought, "Well,
0:32:57 > 0:33:03"the best way to accelerate the learning process is to put yourself under as much pressure as possible.
0:33:03 > 0:33:06I like the sound of that. Do it justice. Thank you, gents.
0:33:07 > 0:33:10The idea of a crab soup is a lovely thing.
0:33:10 > 0:33:14Crab, potatoes, corn, chilli, nice bit of spice. That's fantastic.
0:33:14 > 0:33:18Somehow or another, he's just put spaghetti into a pot as well.
0:33:20 > 0:33:24What he's going to do with the spaghetti I have no idea.
0:33:24 > 0:33:27But I hope he leaves it out of the soup.
0:33:29 > 0:33:3115 minutes left.
0:33:31 > 0:33:32Doesn't it fly, eh?
0:33:32 > 0:33:35When you're not having fun.
0:33:37 > 0:33:39My family and friends have all said,
0:33:39 > 0:33:44"You'll be great, you're a great cook!" But, you know, I am a good cook off the page
0:33:44 > 0:33:49but I don't know what I'm like just doing it from my mind, I'm not sure.
0:33:52 > 0:33:59Linda, I am confused. Toast, corn, cream, potatoes, crab...
0:33:59 > 0:34:02What are you creating?
0:34:02 > 0:34:04Do you know, I don't know.
0:34:04 > 0:34:07I've got a vision in my mind and hopefully it'll come together at the end.
0:34:07 > 0:34:12I'm going to try and do the spaghetti with crab and a sauce on it, on the toast
0:34:12 > 0:34:15and a salad and a bit of mash on the side.
0:34:15 > 0:34:18Whoa, you don't have to use all these things!
0:34:18 > 0:34:20No, I want to. Is that all right? Let me get this right.
0:34:20 > 0:34:24Spaghetti on toast with crab and a sauce, potatoes and a salad.
0:34:24 > 0:34:27Yeah. Right. Is that all right? Well, it's a lot of work.
0:34:27 > 0:34:31I've nearly done. Well, right. I'm loving it. I'm having great fun.
0:34:31 > 0:34:34Just hope I can stay in.
0:34:34 > 0:34:36Well, good luck. Thank you.
0:34:39 > 0:34:43Crab and spaghetti. Fantastic.
0:34:43 > 0:34:45Served with toast and mashed potato?
0:34:45 > 0:34:49If all of the bits she puts on there are nicely done,
0:34:49 > 0:34:53saving grace, but I don't really want to eat it all together.
0:34:54 > 0:34:57Whoa! Five minutes. Last five.
0:35:07 > 0:35:09That's it, guys. Cooking time's over.
0:35:09 > 0:35:11There you go. Voila.
0:35:21 > 0:35:27'First up is Darren who has cooked a crab, corn, potato and chilli soup,
0:35:27 > 0:35:33'with spaghetti and a side of buttered ciabatta.'
0:35:38 > 0:35:41Right, what was the idea of putting the spaghetti in it?
0:35:41 > 0:35:45Just to thicken it up cos I wasn't really sure exactly how to do it.
0:35:45 > 0:35:50I didn't get time to taste it so I do apologise if it's not the greatest.
0:35:50 > 0:35:54What is the basis of the soup? What is it?
0:35:54 > 0:35:55Water. Nice.
0:35:55 > 0:35:57Nice.
0:35:57 > 0:35:59DARREN CHUCKLES
0:36:06 > 0:36:09There's a little sweet flavour of chilli pepper.
0:36:09 > 0:36:12There's crab flavour and the potato is soft.
0:36:12 > 0:36:15The whole thing is washed away by how wet and watery it is.
0:36:15 > 0:36:19It's a real shame. Even if you had drained it slightly.
0:36:19 > 0:36:21Trust me, I did, and I needed to drain it clearly more.
0:36:21 > 0:36:24I actually think it was a brilliant idea,
0:36:24 > 0:36:28but no, how watery that is is not nice. Yeah.
0:36:28 > 0:36:31What are the four slices of bread for?
0:36:31 > 0:36:34To mop up the water.
0:36:34 > 0:36:35DARREN CACKLES
0:36:43 > 0:36:46Potato, corn, chilli and crab.
0:36:46 > 0:36:50Lovely combination. The addition of the spaghetti...
0:36:50 > 0:36:51is wrong.
0:36:51 > 0:36:54OK.
0:36:54 > 0:36:57Overall, I'm disappointed. I got the consistency wrong
0:36:57 > 0:37:00and I shouldn't have put the pasta in there.
0:37:03 > 0:37:06'Linda has made crab meat spaghetti
0:37:06 > 0:37:09'with mashed potato and toasted bruschetta
0:37:09 > 0:37:11'with a side salad.'
0:37:11 > 0:37:15I have to admit, never before in my life, have I had
0:37:15 > 0:37:18spaghetti, toast and mashed potato all together.
0:37:18 > 0:37:21Neither have I.
0:37:21 > 0:37:25Do less but do it really well. OK.
0:37:32 > 0:37:36Everything you have cooked, everything you've done, has been made really well.
0:37:36 > 0:37:39The spaghetti and crab and the sauce is really tasty. Oh, good.
0:37:39 > 0:37:42It's just too much.
0:37:42 > 0:37:44OK.
0:37:48 > 0:37:51I think your mashed potato is buttery and lovely.
0:37:51 > 0:37:54The crab sauce with the pasta is beautiful.
0:37:54 > 0:37:56Oh, good. Really sweet crab.
0:37:56 > 0:38:00You have taken lovely things and made them silly
0:38:00 > 0:38:02by putting them all together.
0:38:02 > 0:38:04Lesson learnt.
0:38:05 > 0:38:09I'm proud of myself, believe it or not, for what I've done today,
0:38:09 > 0:38:13so if I get to the next round, I'll be patting myself on the back.
0:38:15 > 0:38:20'Michelle hopes to impress the judges with a tower of crab, potatoes,
0:38:20 > 0:38:23'spring onions, chilli and cream,
0:38:23 > 0:38:27'with chopped tomatoes on ciabatta.'
0:38:27 > 0:38:29I quite like the look of this. Let's give it a go.
0:38:35 > 0:38:37Sticky crab, soft potato,
0:38:37 > 0:38:39the onions you can taste,
0:38:39 > 0:38:43but lots and lots of pepper. You've got to be careful.
0:38:43 > 0:38:44The crab has to be the star.
0:38:44 > 0:38:48I think you've managed to carry it off. I like that.
0:38:48 > 0:38:50Thank you. I like it. Well done.
0:38:57 > 0:39:02Strong, rich sauce binding the whole thing together with potato, crab,
0:39:02 > 0:39:05a little bit of chilli and a lot of pepper.
0:39:05 > 0:39:09It's very heavy, it's very dense,
0:39:09 > 0:39:12and for me, crab just needs to be that little bit lighter.
0:39:12 > 0:39:14A bit of bread on the side with the chopped tomatoes,
0:39:14 > 0:39:19a bit of an afterthought, but well done. Thank you.
0:39:20 > 0:39:22I'm not going to give up.
0:39:22 > 0:39:27I just want to cook a good dish and for them to say, "That tastes good."
0:39:27 > 0:39:30That will be a result for me. Yeah.
0:39:33 > 0:39:38'Nick has made garlic and ginger crab cakes with a rocket salad.'
0:39:41 > 0:39:45Trying to hide stuff, aren't you? Eh? It doesn't work.
0:39:52 > 0:39:55Your crab cakes are really good.
0:39:55 > 0:39:57Crispy outside, soft on the inside.
0:39:57 > 0:40:00Well seasoned. I like your salad that goes with it,
0:40:00 > 0:40:03a good punch of chilli, not bad at all.
0:40:03 > 0:40:06A little bit more seasoning in there, Nick.
0:40:06 > 0:40:09And don't burn one side and try and trick me!
0:40:16 > 0:40:19Crispy on the outside, it's soft in the middle.
0:40:19 > 0:40:23Taste the sweetness of the crab. There's a little zing of chilli.
0:40:23 > 0:40:27I like that. It still needs a sauce. It needs a salsa.
0:40:27 > 0:40:29And then you've got a brilliant dish.
0:40:29 > 0:40:33At the moment, you've got a good dish.
0:40:33 > 0:40:36Nick, good job. Thank you.
0:40:36 > 0:40:39That's all you want.
0:40:39 > 0:40:40Them going like that... "Mmm!"
0:40:40 > 0:40:43It's just like you want to go, "Yay!"
0:40:43 > 0:40:47You try and hold it together but it was really good.
0:40:52 > 0:40:55Right, you've completed your first day.
0:40:55 > 0:40:58You've now got a pretty good taste of what MasterChef is all about.
0:40:58 > 0:41:01Thank you. Off you go.
0:41:10 > 0:41:13Are you all right?
0:41:13 > 0:41:16For me, an absolute revelation today.
0:41:16 > 0:41:19An insight into these four celebrities like we've never had before.
0:41:19 > 0:41:22One or two here are beginning to get up a head of steam,
0:41:22 > 0:41:26and one or two here may be falling off the pace.
0:41:29 > 0:41:33Filleting the fish, Darren did a really good job
0:41:33 > 0:41:36but the scampi, following that recipe, it did start to go wrong for him.
0:41:36 > 0:41:41He made us crab, sweetcorn and potato soup which I thought was a really good idea,
0:41:41 > 0:41:45but it ended up not just with spaghetti in it, for some reason,
0:41:45 > 0:41:47but really, really watery.
0:41:47 > 0:41:51Darren has great ideas but he lacks the experience.
0:41:51 > 0:41:54If this is an easy day, then bring on tomorrow.
0:41:58 > 0:42:01I'm beginning to get a bit excited about Linda.
0:42:01 > 0:42:02I think she's a really good cook.
0:42:02 > 0:42:06Linda's skills are there.
0:42:06 > 0:42:09She cooked good scampi. She's now cooked nice spaghetti
0:42:09 > 0:42:14and great mashed potato. She's just throwing too much at the plate.
0:42:14 > 0:42:17I just don't know what they're going to throw at us
0:42:17 > 0:42:20and if it's going to be harder than that then...
0:42:20 > 0:42:24I think Nick's had a good day, a very good day. I really enjoyed his crab cakes.
0:42:24 > 0:42:28Crispy on the outside, a little salad, zingy,
0:42:28 > 0:42:32definitely the best dish of this whole round. Just hope he can keep it up.
0:42:32 > 0:42:37He's going to be a good cook if he can cope with the pressure of the competition.
0:42:37 > 0:42:41It's made me just want to come in tomorrow and just get started straightaway.
0:42:41 > 0:42:45Michelle really struggled with filleting the fish,
0:42:45 > 0:42:49and the scampi and chips debacle that went on for Michelle,
0:42:49 > 0:42:52how she came back from that, I'm not quite sure.
0:42:52 > 0:42:57It was really important that she got her crab dish up and she did and I liked it.
0:42:57 > 0:43:00She has picked herself up off the canvas and she's still fighting.
0:43:00 > 0:43:04I really, really want to do well here.
0:43:04 > 0:43:07I think our four have got tenacity, they've got drive.
0:43:07 > 0:43:11They've had three tough tests and just when they're used to the MasterChef kitchen,
0:43:11 > 0:43:13we'll push them out the door into the real world.
0:43:19 > 0:43:23'Tomorrow, the pressure intensifies.
0:43:23 > 0:43:26'First, they have to work as a team.'
0:43:26 > 0:43:27No, that's ghastly.
0:43:27 > 0:43:31'Then face their first mass catering challenge.'
0:43:34 > 0:43:39Sponge pudding for about 200 kids that you've never ever made before in your life.
0:43:40 > 0:43:44This is not Pentonville Prison. These people haven't done anything wrong!
0:44:04 > 0:44:08Subtitles by Red Bee Media Ltd
0:44:08 > 0:44:11E-mail subtitling@bbc.co.uk
0:44:16 > 0:44:17Hi, I'm Richard Osman and why not join me
0:44:17 > 0:44:19for my brand-new quiz, Two Tribes?
0:44:19 > 0:44:22We split contestants into tribes, we ask them lots of questions.