Episode 1 Celebrity MasterChef


Episode 1

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

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

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

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I am mentally prepared for today.

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I'm like a silent assassin.

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Cooking doesn't get tougher than this.

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

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But at the end of this week,

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

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I would absolutely love to win MasterChef but I think

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

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I'm quite a competitive person.

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

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For me to win,

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that would be like me winning the lottery.

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

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

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

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

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What are they capable of?

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Do they really know the basics of cookery?

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There is nowhere to hide.

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

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

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

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

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Pick up its head. Take it round the side.

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And then follow the line down the middle,

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

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

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

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

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

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

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So the next bit's to turn it over,

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and very gently just turn it over.

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Turn your pan down. One more minute.

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

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Here we go. Piece of fish.

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Wonderful. Wonderful. There you go.

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

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

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First up is Linda Lusardi.

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

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with a career spanning three decades.

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

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

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

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and cook it for us.

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Ten minutes. Off you go.

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

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I don't think I've got any!

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

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This is like a school exam, this is.

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You've had two minutes.

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

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You're halfway, Linda.

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OK. Done? Done.

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

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

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

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

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

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Let's have a look, shall we?

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

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that's really soft, well-flavoured fish.

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You've actually cooked that rather well.

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Well, done. Unbelievable.

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

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Linda, thank you. That was a brave attempt.

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Thanks a lot.

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

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

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

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Good luck.

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35-year-old Nick Pickard

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is Hollyoaks' longest-serving cast member.

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

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who was a restaurateur on the show.

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

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Ten minutes. Off you go.

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I'm OK on a few things.

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

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so we'll see when we get in there.

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You've had two minutes.

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

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Voila. There you go.

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With two minutes to spare, Nick.

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Was that all right?

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

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

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The frying pan will taste delicious.

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

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Listen, your mate is no cook.

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Right. OK. All right.

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

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

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

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

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

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

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

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

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

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

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Michelle Mone is the creator of Ultimo,

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

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Being under pressure in business, I cope pretty well,

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

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Good. Ten minutes. Off you go.

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

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

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Michelle, you've cut yourself.

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Oh, dear.

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

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Is that cooked enough for you, Michelle? Yep.

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

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

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the way you were working completely.

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

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

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I completely lost all concentration, so, complete idiot.

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

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I would send it back. Would you?

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Yeah. I wouldn't eat it.

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

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Just so embarrassed.

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My family are going to be killing themselves laughing.

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

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

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

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

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

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

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

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No, but we do. OK. OK.

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You've got five minutes left. OK.

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

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

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you've dissected it like a biology lesson.

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Interesting.

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

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

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

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I like the way you work.

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

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Darren, thanks very much. Off you go.

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

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

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My gosh.

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OK. That's the first test. Done.

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Some disasters. Some good results.

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

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With their first challenge behind them,

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

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

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I feel that they can throw anything at me

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and I will try my very, very best.

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It's got unknowns for all of us.

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You can't have a strategy.

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

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

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

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

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

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

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

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

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

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

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

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Two eggs.

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Whisk up your eggs.

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Add to that, half the beer.

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And then your flour in.

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Just the whole lot. And that...

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is about it.

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Take those chips out.

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Let them cool before we put them back in again.

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Now our mayonnaise.

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Two egg yolks.

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Mustard, for flavour.

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A teaspoon of vinegar.

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

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

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and slowly it will start to emulsify.

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For me, I want a decent thick mayonnaise

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

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

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

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A tiny drop of very, very hot water.

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That changes the colour to more white.

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So there's our mayo.

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

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

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

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

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

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Scampi will take somewhere between three and four minutes.

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And then just drop them onto a little bit of paper

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

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your deep fryer, and then in you go.

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

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

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Decent shake and let them drain for a second.

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Scampi on our plate. Nice.

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There we are - scampi, chips and mayonnaise.

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

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

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The basic recipe today is scampi, chips and mayonnaise.

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35 minutes.

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Let's cook.

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

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

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

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

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How much do you cook?

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

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And do you enjoy it? I love it.

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

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

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

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

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Good luck. Good luck. Thank you.

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

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

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Mum!

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Darren, why did you decide to come on MasterChef?

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I've got three children.

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

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

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

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How far can you go here, Darren?

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

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

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

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You've had 15 minutes, 20 minutes left.

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

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Michelle, what does food mean to you?

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

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

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

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

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I'm finding it hard to focus.

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

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Hopefully you won't spit it out.

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Following basic recipes I'm OK with.

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

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

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

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

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

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Also, as an actor, you ran a restaurant.

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

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Did it get blown up by a deep fryer?

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

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Good luck, Nick. Cheers. Thank you.

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What's all the vinegar for?

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Oh, God, I thought that was oil.

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Under two minutes to go.

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I need some food on a plate, Michelle.

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I need food on a plate, anything.

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

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Hot.

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

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

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Your scampi, the batter is a really nice coating

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

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

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Honestly, have you never seen a jar of mayonnaise?

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

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Right. That much I do know.

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

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

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

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

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Maybe I shouldn't have hated mayonnaise.

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

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Da daaa!

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

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LAUGHTER

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

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

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

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Great mayonnaise, really good consistency, well seasoned.

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Lovely crispy scampi. Still soft inside.

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

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Linda, you must be really pleased with yourself.

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Yeah. I am quite.

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Thanks, Linda. Da da!

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All in all, I think it looked nice.

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

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What you grinning at? Just nervous.

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I think there's a few mistakes.

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

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

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

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

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Thank you.

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

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Very, very good mayonnaise.

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

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

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

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when you've just not got it perfect.

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I'm so sorry.

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Um, what happened?

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Well, you know, I did read the recipe,

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you know, twice, maybe three times.

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I had it all planned out in my head

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and I've made mayonnaise loads of times.

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I make it just about every Sunday at home.

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And I added the vinegar instead of the oil

0:25:470:25:53

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

0:25:530:25:57

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

0:25:570:26:01

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

0:26:070:26:11

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

0:26:110:26:15

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

0:26:150:26:19

I'll really try, I promise.

0:26:190:26:22

OK. Bye.

0:26:220:26:23

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

0:26:280:26:33

I just can't screw up again.

0:26:330:26:35

I can't look at them in the eye

0:26:350:26:38

if I screw up again.

0:26:380:26:40

I put in the...

0:26:430:26:46

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

0:26:460:26:49

Oh, no! And I screwed up my mayonnaise.

0:26:490:26:52

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

0:26:520:26:57

Four celebs, one basic recipe.

0:27:000:27:02

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

0:27:020:27:07

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

0:27:070:27:11

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

0:27:110:27:15

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

0:27:150:27:18

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

0:27:180:27:20

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

0:27:200:27:23

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

0:27:230:27:27

We've had two tough rounds so far.

0:27:300:27:33

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

0:27:330:27:38

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

0:27:380:27:41

This task is the mystery box.

0:27:570:28:01

Under that box, there are a set of ingredients

0:28:010:28:05

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

0:28:050:28:10

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

0:28:100:28:14

A real step up.

0:28:140:28:17

Lift your boxes.

0:28:170:28:18

Oh, what?

0:28:230:28:24

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

0:28:250:28:32

'They have also been given spaghetti,

0:28:410:28:44

'red chillies, potatoes,

0:28:440:28:47

'a beef tomato, sweetcorn,

0:28:470:28:49

'spring onion, ciabatta,

0:28:490:28:52

'parmesan cheese, rocket,

0:28:520:28:55

'limes, ginger and an onion.'

0:28:550:28:58

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

0:29:010:29:05

One dish, 50 minutes.

0:29:050:29:08

Let's cook.

0:29:100:29:11

This is a tough test.

0:29:210:29:23

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

0:29:250:29:28

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

0:29:280:29:33

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

0:29:360:29:42

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

0:29:420:29:46

so I'm quite adventurous.

0:29:460:29:49

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

0:29:520:29:56

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

0:29:560:29:59

so I feel more at home now.

0:29:590:30:01

Essential ingredient, the crab.

0:30:010:30:03

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

0:30:030:30:05

It will be a ramekin of crab

0:30:050:30:07

with potato, spring onions and chilli.

0:30:070:30:10

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

0:30:100:30:15

Bacon but not crab. Yeah.

0:30:150:30:18

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

0:30:180:30:22

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

0:30:220:30:26

cos I want to get ahead of the game.

0:30:260:30:29

Are you confident? Yeah. I am.

0:30:290:30:32

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

0:30:320:30:36

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

0:30:360:30:40

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

0:30:400:30:45

I'm frightened it might all collapse.

0:30:450:30:47

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

0:30:530:30:56

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

0:30:560:31:00

so we'll see how that goes.

0:31:000:31:02

Nick, you seem very, very comfortable here.

0:31:050:31:08

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

0:31:080:31:10

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

0:31:100:31:13

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

0:31:130:31:17

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

0:31:170:31:21

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

0:31:210:31:24

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

0:31:240:31:27

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

0:31:270:31:29

Do you really? Yeah, course I do.

0:31:290:31:32

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

0:31:320:31:35

Not a huge amount of time.

0:31:350:31:37

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

0:31:370:31:40

I'll crack on. Thank you.

0:31:400:31:42

Nick's got crab cakes. Lovely idea.

0:31:440:31:46

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

0:31:460:31:51

You need salsa or a dressing or sauce.

0:31:510:31:53

You have to motor cos you're almost halfway.

0:31:550:31:58

20 minutes gone.

0:31:580:31:59

30 minutes left.

0:31:590:32:01

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

0:32:030:32:07

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

0:32:070:32:09

Darren, you look a little bit worried.

0:32:140:32:16

Just never done anything with crab before,

0:32:160:32:18

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

0:32:180:32:22

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

0:32:220:32:26

Crab soup. Yeah. Crab soup. Good.

0:32:260:32:28

I just hope it works, I guess.

0:32:280:32:31

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

0:32:310:32:34

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

0:32:340:32:37

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

0:32:370:32:41

and I just like, I was pretty down.

0:32:410:32:45

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

0:32:450:32:48

certain thoughts that are going on in your head.

0:32:480:32:51

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

0:32:510:32:55

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

0:32:550:32:57

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

0:32:570:33:03

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

0:33:030:33:06

The idea of a crab soup is a lovely thing.

0:33:070:33:10

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

0:33:100:33:14

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

0:33:140:33:18

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

0:33:200:33:24

But I hope he leaves it out of the soup.

0:33:240:33:27

15 minutes left.

0:33:290:33:31

Doesn't it fly, eh?

0:33:310:33:32

When you're not having fun.

0:33:320:33:35

My family and friends have all said,

0:33:370:33:39

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

0:33:390:33:44

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

0:33:440:33:49

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

0:33:520:33:59

What are you creating?

0:33:590:34:02

Do you know, I don't know.

0:34:020:34:04

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

0:34:040:34:07

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

0:34:070:34:12

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

0:34:120:34:15

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

0:34:150:34:18

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

0:34:180:34:20

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

0:34:200:34:24

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

0:34:240:34:27

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

0:34:270:34:31

Just hope I can stay in.

0:34:310:34:34

Well, good luck. Thank you.

0:34:340:34:36

Crab and spaghetti. Fantastic.

0:34:390:34:43

Served with toast and mashed potato?

0:34:430:34:45

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

0:34:450:34:49

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

0:34:490:34:53

Whoa! Five minutes. Last five.

0:34:540:34:57

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

0:35:070:35:09

There you go. Voila.

0:35:090:35:11

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

0:35:210:35:27

'with spaghetti and a side of buttered ciabatta.'

0:35:270:35:33

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

0:35:380:35:41

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

0:35:410:35:45

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

0:35:450:35:50

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

0:35:500:35:54

Water. Nice.

0:35:540:35:55

Nice.

0:35:550:35:57

DARREN CHUCKLES

0:35:570:35:59

There's a little sweet flavour of chilli pepper.

0:36:060:36:09

There's crab flavour and the potato is soft.

0:36:090:36:12

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

0:36:120:36:15

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

0:36:150:36:19

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

0:36:190:36:21

I actually think it was a brilliant idea,

0:36:210:36:24

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

0:36:240:36:28

What are the four slices of bread for?

0:36:280:36:31

To mop up the water.

0:36:310:36:34

DARREN CACKLES

0:36:340:36:35

Potato, corn, chilli and crab.

0:36:430:36:46

Lovely combination. The addition of the spaghetti...

0:36:460:36:50

is wrong.

0:36:500:36:51

OK.

0:36:510:36:54

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

0:36:540:36:57

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

0:36:570:37:00

'Linda has made crab meat spaghetti

0:37:030:37:06

'with mashed potato and toasted bruschetta

0:37:060:37:09

'with a side salad.'

0:37:090:37:11

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

0:37:110:37:15

spaghetti, toast and mashed potato all together.

0:37:150:37:18

Neither have I.

0:37:180:37:21

Do less but do it really well. OK.

0:37:210:37:25

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

0:37:320:37:36

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

0:37:360:37:39

It's just too much.

0:37:390:37:42

OK.

0:37:420:37:44

I think your mashed potato is buttery and lovely.

0:37:480:37:51

The crab sauce with the pasta is beautiful.

0:37:510:37:54

Oh, good. Really sweet crab.

0:37:540:37:56

You have taken lovely things and made them silly

0:37:560:38:00

by putting them all together.

0:38:000:38:02

Lesson learnt.

0:38:020:38:04

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

0:38:050:38:09

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

0:38:090:38:13

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

0:38:150:38:20

'spring onions, chilli and cream,

0:38:200:38:23

'with chopped tomatoes on ciabatta.'

0:38:230:38:27

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

0:38:270:38:29

Sticky crab, soft potato,

0:38:350:38:37

the onions you can taste,

0:38:370:38:39

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

0:38:390:38:43

The crab has to be the star.

0:38:430:38:44

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

0:38:440:38:48

Thank you. I like it. Well done.

0:38:480:38:50

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

0:38:570:39:02

a little bit of chilli and a lot of pepper.

0:39:020:39:05

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

0:39:050:39:09

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

0:39:090:39:12

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

0:39:120:39:14

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

0:39:140:39:19

I'm not going to give up.

0:39:200:39:22

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

0:39:220:39:27

That will be a result for me. Yeah.

0:39:270:39:30

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

0:39:330:39:38

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

0:39:410:39:45

Your crab cakes are really good.

0:39:520:39:55

Crispy outside, soft on the inside.

0:39:550:39:57

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

0:39:570:40:00

a good punch of chilli, not bad at all.

0:40:000:40:03

A little bit more seasoning in there, Nick.

0:40:030:40:06

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

0:40:060:40:09

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

0:40:160:40:19

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

0:40:190:40:23

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

0:40:230:40:27

And then you've got a brilliant dish.

0:40:270:40:29

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

0:40:290:40:33

Nick, good job. Thank you.

0:40:330:40:36

That's all you want.

0:40:360:40:39

Them going like that... "Mmm!"

0:40:390:40:40

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

0:40:400:40:43

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

0:40:430:40:47

Right, you've completed your first day.

0:40:520:40:55

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

0:40:550:40:58

Thank you. Off you go.

0:40:580:41:01

Are you all right?

0:41:100:41:13

For me, an absolute revelation today.

0:41:130:41:16

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

0:41:160:41:19

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

0:41:190:41:22

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

0:41:220:41:26

Filleting the fish, Darren did a really good job

0:41:290:41:33

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

0:41:330:41:36

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

0:41:360:41:41

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

0:41:410:41:45

but really, really watery.

0:41:450:41:47

Darren has great ideas but he lacks the experience.

0:41:470:41:51

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

0:41:510:41:54

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

0:41:580:42:01

I think she's a really good cook.

0:42:010:42:02

Linda's skills are there.

0:42:020:42:06

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

0:42:060:42:09

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

0:42:090:42:14

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

0:42:140:42:17

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

0:42:170:42:20

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

0:42:200:42:24

Crispy on the outside, a little salad, zingy,

0:42:240:42:28

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

0:42:280:42:32

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

0:42:320:42:37

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

0:42:370:42:41

Michelle really struggled with filleting the fish,

0:42:410:42:45

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

0:42:450:42:49

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

0:42:490:42:52

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

0:42:520:42:57

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

0:42:570:43:00

I really, really want to do well here.

0:43:000:43:04

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

0:43:040:43:07

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

0:43:070:43:11

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

0:43:110:43:13

'Tomorrow, the pressure intensifies.

0:43:190:43:23

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

0:43:230:43:26

No, that's ghastly.

0:43:260:43:27

'Then face their first mass catering challenge.'

0:43:270:43:31

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

0:43:340:43:39

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

0:43:400:43:44

Subtitles by Red Bee Media Ltd

0:44:040:44:08

E-mail [email protected]

0:44:080:44:11

Hi, I'm Richard Osman and why not join me

0:44:160:44:17

for my brand-new quiz, Two Tribes?

0:44:170:44:19

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

0:44:190:44:22

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