Episode 1 Celebrity MasterChef

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

This is right out of my comfort zone and into the fire, really.

These celebrities have already reached the top of their profession.

But can they cut it in the kitchen?

I'm expecting a lot of heat and a lot of sleepless nights.

I am mentally prepared for today.

I'm like a silent assassin.

Cooking doesn't get tougher than this.

These four celebrities are taking on the challenge to become the next MasterChef champion.

But at the end of this week,

only the best cooks will go through to the semi-finals.

I would absolutely love to win MasterChef but I think

it would be like pie in the sky, excuse the pun.

I'm quite a competitive person.

Obviously, you know, I want to win it, so yeah, I'm quite scared.

For me to win,

that would be like me winning the lottery.

Now that I'm here, I'm kind of like,

oh, my gosh, what have I got myself into?

It's exciting but it's also terrifying cos we have no idea whether they can cook at all.

Today, our celebrities will face three challenges, designed to assess their culinary skills.

What are they capable of?

Do they really know the basics of cookery?

There is nowhere to hide.

This is the skills test, the first time they've ever entered the MasterChef kitchen

and they have got, what I think, is going to be a tricky test.

We're going to ask our four celebrities to fillet this fish, take one fillet off and to cook it

and they'll have ten minutes to do it in.

Pick up its head. Take it round the side.

And then follow the line down the middle,

so there's that lovely bone there, nice and clean, and then lift it off.

There's the fillet. Lovely clean piece of fish.

Two rules when cooking the fish. First one, make sure your pan is nice and hot.

The second thing is oil on the fish, not in the pan cos the oil will burn.

Small amount of seasoning on the flesh side and then the same on our skin side.

Hold it down cos the skin's on. The skin shrinks.

So the next bit's to turn it over,

and very gently just turn it over.

Turn your pan down. One more minute.

So that piece of fish will literally cook in two and a half minutes. OK.

Here we go. Piece of fish.

Wonderful. Wonderful. There you go.

We have got four very nervous celebrities out there and I think this is a tricky, tricky task.

Shall we get them in? Please. I'm fascinated.

First up is Linda Lusardi.

Now a mum of two, she was once voted the best Page Three model ever,

with a career spanning three decades.

I'm terrified cooking in front of John and Greg because at home there's nobody there going to judge

your food and give you marks out of ten but it's a worry.

What we want you to do is remove a fillet from that sole

and cook it for us.

Ten minutes. Off you go.

Right. What skills have I got do I think would help me in MasterChef?

I don't think I've got any!

I don't know! I really don't know yet.

This is like a school exam, this is.

You've had two minutes.

There's not going to be much fish left, I don't think.

You're halfway, Linda.

OK. Done? Done.

I'm going to say, Linda, the way in which you filleted that fish

is probably the most unorthodox way I have ever seen a flatfish filleted.

You've taken off the fins, you've taken off the head,

you've taken off the tail, and somehow or another,

you've actually managed to get some flesh off the bone. Not much.

Let's have a look, shall we?

A little bit too much salt, but really good...

that's really soft, well-flavoured fish.

You've actually cooked that rather well.

Well, done. Unbelievable.

It's soft. It's not overcooked. It's really well seasoned. I think it's a good job.

Linda, thank you. That was a brave attempt.

Thanks a lot.

Oh, it's so nerve-wracking in there.

It was just like... oh, but they said it was cooked well, and that's the most important thing.

So, let's hope the others don't do as well.

Good luck.

35-year-old Nick Pickard

is Hollyoaks' longest-serving cast member.

He'll be hoping to draw inspiration from his on-screen character

who was a restaurateur on the show.

I'm very nervous, I'm excited, all those sort of emotions rolled into one, really.

Ten minutes. Off you go.

I'm OK on a few things.

I practiced on my mum yesterday and she give me the thumbs up,

so we'll see when we get in there.

You've had two minutes.

That's your one fillet. Now, all you'll do is cook it.

Voila. There you go.

With two minutes to spare, Nick.

Was that all right?

Nick, you managed to get a fillet off that fish. Good on you.

For some reason or another, you put all the salt and pepper into the pan rather than on the fish.

The frying pan will taste delicious.

Well, just cos a pal of mine told me that's how you do it.

Listen, your mate is no cook.

Right. OK. All right.

Nick, it's cooked pretty well. Your skin is nice and crispy.

The flesh, itself, is cooked all the way through.

First test, considering you're nervous, not a bad job.

Thanks. I'm impressed. You went the right way.

You followed the right lines for the fish. You cooked it OK. Not bad. Fantastic.

I'm glad the first one's out the way.

Nick, you're free. Off you go. Thanks. See you later.

You should see the fish in there. It looks battered.

But yeah, I think it went all right, yeah.

They said it went all right, so I'm pleased with the first one, anyway.

Michelle Mone is the creator of Ultimo,

a leading designer lingerie brand, said to be worth over ?52 million.

Being under pressure in business, I cope pretty well,

but I'm out of my comfort zone, and we'll see how I cope in the kitchen.

Good. Ten minutes. Off you go.

Well, I've been trying to practise as much as I can.

I just hope that I don't take off a hand or a finger or something.

Michelle, you've cut yourself.

Oh, dear.

You're halfway. You've got five minutes left.

Is that cooked enough for you, Michelle? Yep.

Michelle, you way you filleted the fish, I've got to say, great skills.

But then you nicked your finger and I could just see that that just changed

the way you were working completely.

Well, I didn't just slightly cut myself, I stabbed myself.

Why didn't you put any salt and pepper on it?

I completely lost all concentration, so, complete idiot.

It tastes like a piece of fish which is undercooked and not seasoned enough. OK.

I would send it back. Would you?

Yeah. I wouldn't eat it.

OK. I'd want it cooked for another 40 seconds to a minute. OK.

Just so embarrassed.

My family are going to be killing themselves laughing.

'Last up is Olympic gold medal winner, Darren Campbell.

'Competitiveness is second nature to this former English sprinter.'

All my friends tease me and say all I can cook is chicken,

so hopefully by the end of this I'll be able to cook a lot more than chicken.

Ten minutes, my friend. We want a fillet and we want it cooked. OK.

I'm coming into this, I think if I said totally prepared, I would be lying.

I don't have to eat this, do I?

No, but we do. OK. OK.

You've got five minutes left. OK.

Darren, I have never ever seen anybody get the flesh off a flatfish the way you have.

What you've done, you haven't filleted the fish,

you've dissected it like a biology lesson.

Interesting.

I'd like the skin a little crispier but I like the texture of the flesh.

OK. And a little bit more seasoning, I think. Yeah.

Your fish is slightly over. Yes. Needs a bit more seasoning in it.

I like the way you work.

Yeah. I just wonder if you've got the skill, really.

Darren, thanks very much. Off you go.

As I walked in and I saw the fish, I was like, oh, my God.

They said nobody does it that way so I think I've invented a new way to fillet fish.

My gosh.

OK. That's the first test. Done.

Some disasters. Some good results.

I'm encouraged by that. But it's going to get tougher.

With their first challenge behind them,

the celebrities wait to find out what the next test will be.

I hope after stabbing myself, it gets better from here.

I feel that they can throw anything at me

and I will try my very, very best.

It's got unknowns for all of us.

You can't have a strategy.

So now we're going to turn it up a notch. A basic recipe test.

Today, we want them to make battered scampi with chips and mayonnaise.

It's a test of palate, touch and knife skills, all the things that you need.

Can they read a recipe? Can they organize themselves? That's the question.

The first thing they need to do is to get their chips on.

Take the potato, cut them into pieces which are all equal.

I love chips. They are all about texture. They are crispy on the outside, fluffy in the middle.

That's what makes them so brilliant is because they're so versatile.

They go with everything. They need to be blanched first.

Drop it into the deep fryer at 140, and they're going to take about five or six minutes in there.

The next step is the batter. Decent bottle of beer.

Two eggs.

Whisk up your eggs.

Add to that, half the beer.

And then your flour in.

Just the whole lot. And that...

is about it.

Take those chips out.

Let them cool before we put them back in again.

Now our mayonnaise.

Two egg yolks.

Mustard, for flavour.

A teaspoon of vinegar.

Whisk it now until it changes colour and becomes more pale.

A little bit of oil. I'm dribbling it in

and slowly it will start to emulsify.

For me, I want a decent thick mayonnaise

and as long as it's held together and seasoned well, I'll be happy.

But if they get it wrong and they've been working fast enough, they've got time to do another one.

Yes, of course. The thing is, do they have the ingredients?

A tiny drop of very, very hot water.

That changes the colour to more white.

So there's our mayo.

Next, we flour and then batter our langoustine tails, our scampi.

So as you pick up your langoustine tail or your scampi,

you just start to wave it into the oil, so it starts to float.

If you don't wave them a little bit, they will sink into the basket

and then stick to the bottom of the basket, you'll have real trouble getting them out.

Scampi will take somewhere between three and four minutes.

And then just drop them onto a little bit of paper

and then we've got our blanched chips, spread them evenly around

your deep fryer, and then in you go.

About three or four minutes for the second lot of cooking.

As you can see, they 're starting to float to the top and it means your chip is properly cooked.

Decent shake and let them drain for a second.

Scampi on our plate. Nice.

There we are - scampi, chips and mayonnaise.

That looks great. I tell you what, I'll eat yours, you can have the celebrities. Thanks.

This is a basic recipe test, and if you get it right, absolutely delicious.

The basic recipe today is scampi, chips and mayonnaise.

35 minutes.

Let's cook.

I've always been passionate about food and I'm really excited about doing this.

I'm hopefully going to turn out some good dishes.

Linda, scampi, chips and mayonnaise, have you eaten that before?

Loads of times. Good pub food, but I've never cooked it.

How much do you cook?

I cook every day, but it's basic, you know, family food for the kids and my husband.

And do you enjoy it? I love it.

I'm not used to doing it under so much pressure so this doesn't feel

like much fun at the moment, but at home in the kitchen I love it.

Did you always have to watch what you ate when you were modelling?

Not really, no, cos my type of modelling you had to have curves.

Good luck. Good luck. Thank you.

I started practising so I phoned my mum and said "Mum, we need to spice this up a little bit."

Yeah, I've just got to trust my mum.

Mum!

Darren, why did you decide to come on MasterChef?

I've got three children.

I've grown up on solely West Indian food and I don't want them to be

like me in the respect that it's only since I've retired that I've started trying new food.

I want them to have a better palate than I've got.

How far can you go here, Darren?

I think in life it's about trying to be the best that you can be.

Listen, I'm going to give everything I can to improve and even after

the first challenge I feel like I know a bit more.

You've had 15 minutes, 20 minutes left.

I'm hoping to leave here being a more adventurous cook and be able to be better than my husband.

Michelle, what does food mean to you?

Quite a lot. I've lost just over six stone in two years.

Crying out loud. Yeah. So my eating habits have changed completely.

You're obviously a very driven person and the competition on MasterChef must mean something to you.

It definitely does. I think once you get rid of the nerves then I can get focussed but at the moment,

I'm finding it hard to focus.

Just remember one thing, Michelle, we've got to eat your food. OK.

Hopefully you won't spit it out.

Following basic recipes I'm OK with.

Having said that, the pressure might just get to me so we will see.

Nick. Yes. Scampi, chips and mayonnaise, how many times have you eaten that?

A good few, I'm a big fan of scampi and chips.

How much time do you get to cook? It depends on the work schedule but if I've got time,

on a football night I'll have a few pals over in the week and stuff like that.

Also, as an actor, you ran a restaurant.

I run a restaurant, yeah. It got blown up recently so I don't have it any more. I turned it into a spa.

Did it get blown up by a deep fryer?

No. It got arson, torched. Terrible when your restaurant gets blown up. I hate it when that happens.

Good luck, Nick. Cheers. Thank you.

What's all the vinegar for?

Oh, God, I thought that was oil.

Under two minutes to go.

I need some food on a plate, Michelle.

I need food on a plate, anything.

Time's up. Everybody, that's it, stop, stop, stop.

Hot.

All round, not bad. Your chips are a bit soggy.

They could probably do with a little bit more time in that deep fryer.

Your scampi, the batter is a really nice coating

but they've been in the deep fryer a too long and they've gone a bit tough and hard.

Lots and lots of lemon juice in your mayonnaise and that's why it's gone so thin.

Honestly, have you never seen a jar of mayonnaise?

I don't like mayonnaise, so... I know that's wrong.

Right. That much I do know.

The mayonnaise needs to be thicker. The chips need to be crispier.

Yeah. But there's no disaster, there's nothing raw there.

If I was writing the school report I'd say could do better.

Chips and scampi and sauce... I'm like, I hate mayonnaise.

Maybe I shouldn't have hated mayonnaise.

Maybe I should have liked it a little bit cos then I'd know what it's supposed to taste like.

Da daaa!

Is that a good da da? There's no such thing as a bad da da.

LAUGHTER

That's great. That's great. Really, really good mayonnaise.

Really nice and thick. Crispy batter round the outside of your scampi.

The chips I could do having a little crispier, but, Linda, well done. Thank you.

Great mayonnaise, really good consistency, well seasoned.

Lovely crispy scampi. Still soft inside.

Your chips can do with a bit more cooking cos some of them are a little bit hard.

Linda, you must be really pleased with yourself.

Yeah. I am quite.

Thanks, Linda. Da da!

All in all, I think it looked nice.

They said it tasted nice, so I'm very, very pleased.

What you grinning at? Just nervous.

I think there's a few mistakes.

Your chips are not cooked enough, they're not crispy.

Your scampi went into that deep fryer as one big lump, so they're a bit soggy,

which is a shame because by tasting your mayonnaise, it's got a really nice zing to it,

it's a great texture, you've got a good palate.

Thank you.

I think you are ever so slightly overcooked on your scampi, ever so slightly undercooked on your chips.

Very, very good mayonnaise.

I think you've done a decent job. Thanks.

With a little bit more care, you could have done a brilliant, brilliant job.

I know I could have done better. It's just annoying

when you've just not got it perfect.

I'm so sorry.

Um, what happened?

Well, you know, I did read the recipe,

you know, twice, maybe three times.

I had it all planned out in my head

and I've made mayonnaise loads of times.

I make it just about every Sunday at home.

And I added the vinegar instead of the oil

and I kind of just screwed it all up from there, to be honest.

Well, let's hope this is a blip but obviously we've got problems. Yep.

Chips need to be crispier, browner and they need some seasoning.

I know. It just went wrong for you. It did.

I've got no scampi, I've got no mayonnaise and I can see the chips are undercooked.

I'll really try, I promise.

OK. Bye.

I just feel really, really thick. I'm just stupid.

I just can't screw up again.

I can't look at them in the eye

if I screw up again.

I put in the...

I put in the vinegar, thinking it was the oil.

Oh, no! And I screwed up my mayonnaise.

I may as well just get my coat now and go home. I'm so rubbish.

Four celebs, one basic recipe.

It's quite a complicated thing to get absolutely perfect.

And for three of them, I think they did really well. Michelle struggled.

She can't even read the recipe properly cos she's panicking.

I would like to see Michelle just calm down a little bit.

I don't really know what her cooking's like, John.

All I know is she couldn't cope with the pressure.

She got herself in what my auntie used to call a bit of a tiz.

We've had two tough rounds so far.

It's now time for us to test their imagination and their creativity.

Massive test coming up now, John. I'm a little bit worried.

This task is the mystery box.

Under that box, there are a set of ingredients

and we're going to ask you to cook for us one dish.

This test is about invention, a test of your creativity.

A real step up.

Lift your boxes.

Oh, what?

'The main ingredient in today's mystery box is a whole cooked brown crab.'

'They have also been given spaghetti,

'red chillies, potatoes,

'a beef tomato, sweetcorn,

'spring onion, ciabatta,

'parmesan cheese, rocket,

'limes, ginger and an onion.'

Now, we want to test your inventiveness, your creativity.

One dish, 50 minutes.

Let's cook.

This is a tough test.

Brown meat from the centre, white meat out of the claws.

It's a lot of work and if you've never done it, you could be on a sticky wicket here.

I've been eating in some of the best places around the world because of my job so I'm not scared of food.

I think last week I ate a pig's ear,

so I'm quite adventurous.

Michelle, why do you like this round? Because I'm not following a recipe,

and I'm just doing my own thing as if I was in the kitchen,

so I feel more at home now.

Essential ingredient, the crab.

Do you have an idea of what that dish is going to be?

It will be a ramekin of crab

with potato, spring onions and chilli.

Nice. Very, very nice. Something you've done before? I've done it before with bacon.

Bacon but not crab. Yeah.

OK. So this dish, does it show your creativity, your flair?

Yeah. I was trying to do something that no-one else would do, as well,

cos I want to get ahead of the game.

Are you confident? Yeah. I am.

Michelle, good luck with your crab. Thank you. Thank you.

Michelle's having a second wind. She's doing little crab pots.

It's a really lovely idea. Unless she's put some egg in there to set it to bake that crab,

I'm frightened it might all collapse.

Inventing dishes from scratch, that's probably my biggest worry.

A few of my pals have been trying to get me to do a few bits at home

so we'll see how that goes.

Nick, you seem very, very comfortable here.

Not at all. I've never ever cooked with a crab

so I'm going to just try and do some crab cakes.

Try my best, see how it goes. Over the day, your voice seems to have lowered.

No, I'm just not very confident on this one, really.

I've said all along the invention test would be my scariest one

and I think crab was the worst thing that could have come out.

Why are you so bothered? Cos I want to win.

Do you really? Yeah, course I do.

There's no point coming on if you don't want to win it, is there?

Not a huge amount of time.

Quite a lot for you to do if you're going to do this properly. Right.

I'll crack on. Thank you.

Nick's got crab cakes. Lovely idea.

Make sure they're cooked all the way through and it's all about what he serves them with.

You need salsa or a dressing or sauce.

You have to motor cos you're almost halfway.

20 minutes gone.

30 minutes left.

Hopefully, by the end of this experience, I'll know a lot more

and it'll be skills that I can take with me.

Darren, you look a little bit worried.

Just never done anything with crab before,

so it's just trying to think what I can maybe try and do.

Let us in on the secret, Darren. What are you going to cook? Crab soup.

Crab soup. Yeah. Crab soup. Good.

I just hope it works, I guess.

At home when you cook, Darren, are you experimental?

To be honest, I've only really got back into cooking

in the last three months cos somebody pretty close to me died

and I just like, I was pretty down.

I just realised how enjoyable cooking could be and it kind of takes you away from

certain thoughts that are going on in your head.

Cooking is a new outlet for you, for your energy, is it? Yeah.

The opportunity came to come on here and I thought, "Well,

"the best way to accelerate the learning process is to put yourself under as much pressure as possible.

I like the sound of that. Do it justice. Thank you, gents.

The idea of a crab soup is a lovely thing.

Crab, potatoes, corn, chilli, nice bit of spice. That's fantastic.

Somehow or another, he's just put spaghetti into a pot as well.

What he's going to do with the spaghetti I have no idea.

But I hope he leaves it out of the soup.

15 minutes left.

Doesn't it fly, eh?

When you're not having fun.

My family and friends have all said,

"You'll be great, you're a great cook!" But, you know, I am a good cook off the page

but I don't know what I'm like just doing it from my mind, I'm not sure.

Linda, I am confused. Toast, corn, cream, potatoes, crab...

What are you creating?

Do you know, I don't know.

I've got a vision in my mind and hopefully it'll come together at the end.

I'm going to try and do the spaghetti with crab and a sauce on it, on the toast

and a salad and a bit of mash on the side.

Whoa, you don't have to use all these things!

No, I want to. Is that all right? Let me get this right.

Spaghetti on toast with crab and a sauce, potatoes and a salad.

Yeah. Right. Is that all right? Well, it's a lot of work.

I've nearly done. Well, right. I'm loving it. I'm having great fun.

Just hope I can stay in.

Well, good luck. Thank you.

Crab and spaghetti. Fantastic.

Served with toast and mashed potato?

If all of the bits she puts on there are nicely done,

saving grace, but I don't really want to eat it all together.

Whoa! Five minutes. Last five.

That's it, guys. Cooking time's over.

There you go. Voila.

'First up is Darren who has cooked a crab, corn, potato and chilli soup,

'with spaghetti and a side of buttered ciabatta.'

Right, what was the idea of putting the spaghetti in it?

Just to thicken it up cos I wasn't really sure exactly how to do it.

I didn't get time to taste it so I do apologise if it's not the greatest.

What is the basis of the soup? What is it?

Water. Nice.

Nice.

DARREN CHUCKLES

There's a little sweet flavour of chilli pepper.

There's crab flavour and the potato is soft.

The whole thing is washed away by how wet and watery it is.

It's a real shame. Even if you had drained it slightly.

Trust me, I did, and I needed to drain it clearly more.

I actually think it was a brilliant idea,

but no, how watery that is is not nice. Yeah.

What are the four slices of bread for?

To mop up the water.

DARREN CACKLES

Potato, corn, chilli and crab.

Lovely combination. The addition of the spaghetti...

is wrong.

OK.

Overall, I'm disappointed. I got the consistency wrong

and I shouldn't have put the pasta in there.

'Linda has made crab meat spaghetti

'with mashed potato and toasted bruschetta

'with a side salad.'

I have to admit, never before in my life, have I had

spaghetti, toast and mashed potato all together.

Neither have I.

Do less but do it really well. OK.

Everything you have cooked, everything you've done, has been made really well.

The spaghetti and crab and the sauce is really tasty. Oh, good.

It's just too much.

OK.

I think your mashed potato is buttery and lovely.

The crab sauce with the pasta is beautiful.

Oh, good. Really sweet crab.

You have taken lovely things and made them silly

by putting them all together.

Lesson learnt.

I'm proud of myself, believe it or not, for what I've done today,

so if I get to the next round, I'll be patting myself on the back.

'Michelle hopes to impress the judges with a tower of crab, potatoes,

'spring onions, chilli and cream,

'with chopped tomatoes on ciabatta.'

I quite like the look of this. Let's give it a go.

Sticky crab, soft potato,

the onions you can taste,

but lots and lots of pepper. You've got to be careful.

The crab has to be the star.

I think you've managed to carry it off. I like that.

Thank you. I like it. Well done.

Strong, rich sauce binding the whole thing together with potato, crab,

a little bit of chilli and a lot of pepper.

It's very heavy, it's very dense,

and for me, crab just needs to be that little bit lighter.

A bit of bread on the side with the chopped tomatoes,

a bit of an afterthought, but well done. Thank you.

I'm not going to give up.

I just want to cook a good dish and for them to say, "That tastes good."

That will be a result for me. Yeah.

'Nick has made garlic and ginger crab cakes with a rocket salad.'

Trying to hide stuff, aren't you? Eh? It doesn't work.

Your crab cakes are really good.

Crispy outside, soft on the inside.

Well seasoned. I like your salad that goes with it,

a good punch of chilli, not bad at all.

A little bit more seasoning in there, Nick.

And don't burn one side and try and trick me!

Crispy on the outside, it's soft in the middle.

Taste the sweetness of the crab. There's a little zing of chilli.

I like that. It still needs a sauce. It needs a salsa.

And then you've got a brilliant dish.

At the moment, you've got a good dish.

Nick, good job. Thank you.

That's all you want.

Them going like that... "Mmm!"

It's just like you want to go, "Yay!"

You try and hold it together but it was really good.

Right, you've completed your first day.

You've now got a pretty good taste of what MasterChef is all about.

Thank you. Off you go.

Are you all right?

For me, an absolute revelation today.

An insight into these four celebrities like we've never had before.

One or two here are beginning to get up a head of steam,

and one or two here may be falling off the pace.

Filleting the fish, Darren did a really good job

but the scampi, following that recipe, it did start to go wrong for him.

He made us crab, sweetcorn and potato soup which I thought was a really good idea,

but it ended up not just with spaghetti in it, for some reason,

but really, really watery.

Darren has great ideas but he lacks the experience.

If this is an easy day, then bring on tomorrow.

I'm beginning to get a bit excited about Linda.

I think she's a really good cook.

Linda's skills are there.

She cooked good scampi. She's now cooked nice spaghetti

and great mashed potato. She's just throwing too much at the plate.

I just don't know what they're going to throw at us

and if it's going to be harder than that then...

I think Nick's had a good day, a very good day. I really enjoyed his crab cakes.

Crispy on the outside, a little salad, zingy,

definitely the best dish of this whole round. Just hope he can keep it up.

He's going to be a good cook if he can cope with the pressure of the competition.

It's made me just want to come in tomorrow and just get started straightaway.

Michelle really struggled with filleting the fish,

and the scampi and chips debacle that went on for Michelle,

how she came back from that, I'm not quite sure.

It was really important that she got her crab dish up and she did and I liked it.

She has picked herself up off the canvas and she's still fighting.

I really, really want to do well here.

I think our four have got tenacity, they've got drive.

They've had three tough tests and just when they're used to the MasterChef kitchen,

we'll push them out the door into the real world.

'Tomorrow, the pressure intensifies.

'First, they have to work as a team.'

No, that's ghastly.

'Then face their first mass catering challenge.'

Sponge pudding for about 200 kids that you've never ever made before in your life.

This is not Pentonville Prison. These people haven't done anything wrong!

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We split contestants into tribes, we ask them lots of questions.