0:00:05 > 0:00:1016 celebrities are battling it out to win the coveted MasterChef crown.
0:00:10 > 0:00:14I guess it's all about winning. I hope it doesn't cause any bloodshed.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24It's a bit like the Roman arena.
0:00:24 > 0:00:26They judge you. Judgement is hard.
0:00:26 > 0:00:29I'm going to get a vision from God and walk into that kitchen
0:00:29 > 0:00:32and actually win. Ha-ha!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:53These four celebrities are taking on the challenge to become
0:00:53 > 0:00:55the next MasterChef champion.
0:00:55 > 0:00:58But, at the end of this week,
0:00:58 > 0:01:03only the best cooks will go through to the semifinals.
0:01:03 > 0:01:06I feel nervous. This is like an opening night.
0:01:06 > 0:01:10I feel... You know, the butterflies in your stomach.
0:01:11 > 0:01:14I'm feeling slightly apprehensive.
0:01:14 > 0:01:17I feel like I'm in one of the dreams where you can't feel your hands.
0:01:19 > 0:01:23Imagine David and Goliath, with a hint of Delia.
0:01:23 > 0:01:25That just could be my journey.
0:01:27 > 0:01:28I'm really passionate about food.
0:01:28 > 0:01:30I want to give it my best shot.
0:01:30 > 0:01:34Of course I want to win. I absolutely want to win.
0:01:34 > 0:01:37Reputations mean nothing when you walk into a MasterChef kitchen.
0:01:37 > 0:01:41It's about whether you can cook.
0:01:41 > 0:01:45Today, our celebrities will face three challenges,
0:01:45 > 0:01:48designed to assess their culinary skills.
0:01:48 > 0:01:52We've got four celebrities who are eager to show us what they can do.
0:01:52 > 0:01:57But, can they truly cook? Do they have that something special?
0:01:57 > 0:01:58Let's see what they're made of.
0:02:01 > 0:02:04This is the skills test, it's the first time we see our celebrities,
0:02:04 > 0:02:07and we need to find out what talent they've got.
0:02:07 > 0:02:10They have ten minutes to cook us an escalope of pork,
0:02:10 > 0:02:13which is then breaded and pan-fried.
0:02:13 > 0:02:17Oil in the pan.
0:02:17 > 0:02:21Now we take that piece of pork between two bits of plastic
0:02:21 > 0:02:23so it doesn't stick to anything.
0:02:23 > 0:02:27And then gently go around and around and around in a circle.
0:02:27 > 0:02:31And now we have this piece of pork all bashed up, perfect.
0:02:31 > 0:02:33They're not going to know how to do this.
0:02:33 > 0:02:39Next we're going to make the breading. Egg and milk mix together. Flour. And breadcrumbs.
0:02:39 > 0:02:41Take our piece of escalope,
0:02:41 > 0:02:44and pat it gently, first into our flour.
0:02:44 > 0:02:47And then dip it into our egg.
0:02:47 > 0:02:51And then let the excess egg come off, so it's not too thick.
0:02:51 > 0:02:53Then a couple of times in here.
0:02:53 > 0:02:57And really press down those breadcrumbs around the outside.
0:02:57 > 0:03:01The flour and the breadcrumb, the order of that may confuse them.
0:03:01 > 0:03:03So now, to test our oil.
0:03:03 > 0:03:07If the oil is not hot enough, the oil will soak into the breadcrumbs
0:03:07 > 0:03:09and you end up with a greasy escalope.
0:03:09 > 0:03:12If it goes in there and it's too hot, it will burn on the outside
0:03:12 > 0:03:14and it won't cook on the inside.
0:03:17 > 0:03:18Yum.
0:03:18 > 0:03:20A couple of minutes now, and that's all it will need.
0:03:20 > 0:03:23The edge is now starting to turn brown.
0:03:26 > 0:03:28This is tough, because they can't see the meat,
0:03:28 > 0:03:30so it's not easy to tell when it's cooked.
0:03:30 > 0:03:34If the oil's the right temperature, the breadcrumbs will tell you
0:03:34 > 0:03:38the meat's cooked because it's a lovely, thin piece of meat.
0:03:40 > 0:03:42And we are done.
0:03:42 > 0:03:43Mm.
0:03:47 > 0:03:49Come on, let's get the first one in.
0:03:51 > 0:03:56First up is interior designer turned TV presenter Colin McAllister,
0:03:56 > 0:04:00who used to bake cakes for friends at school.
0:04:00 > 0:04:02It's a mixture of joy and terror.
0:04:02 > 0:04:06I want to get in there, roll my sleeves up and get my hands dirty.
0:04:08 > 0:04:12Colin, we would like you, please, to make an escalope of pork.
0:04:12 > 0:04:17Coat it with breadcrumbs. And pan-fry it within ten minutes.
0:04:17 > 0:04:19- Within ten minutes. - OK, let's go.
0:04:21 > 0:04:25I feel very much like the dishwasher in our kitchen.
0:04:25 > 0:04:28Maybe it's time to hang up my rubber gloves and shine.
0:04:28 > 0:04:31We really only want one escalope of pork, Colin.
0:04:31 > 0:04:33And if you don't know what an escalope is?
0:04:33 > 0:04:36Think about a piece of meat which is bashed up quite thin.
0:04:36 > 0:04:38Ah! I know.
0:04:38 > 0:04:42I've never done this before.
0:04:42 > 0:04:45You've had three minutes, Colin. Seven left.
0:04:47 > 0:04:50Oh, God.
0:04:54 > 0:04:57You've got five minutes left.
0:04:58 > 0:05:01Does it matter that it's shaped like a boxing glove?
0:05:01 > 0:05:02No.
0:05:07 > 0:05:09You've got just under two minutes now.
0:05:09 > 0:05:11Only two minutes. OK.
0:05:12 > 0:05:15I'm worried about how cooked that is.
0:05:15 > 0:05:16I don't have any time.
0:05:20 > 0:05:21Done?
0:05:21 > 0:05:22Done.
0:05:25 > 0:05:27Colin. A shaky start for you.
0:05:27 > 0:05:29Yes, indeed.
0:05:29 > 0:05:32- Mixing up the terminology of escalope with medallion. - It's a problem with food.
0:05:32 > 0:05:37I think it puts people off. Too many names for too many things.
0:05:37 > 0:05:38Your heat was too high.
0:05:38 > 0:05:39OK.
0:05:39 > 0:05:42And you don't have enough oil in your pan.
0:05:42 > 0:05:45You have bubbly bits where the breadcrumb is not cooked.
0:05:45 > 0:05:47Burnt bits here.
0:05:53 > 0:05:59That burnt flavour means the whole thing is quite acrid.
0:05:59 > 0:06:02The pork is cooked through, which is surprising.
0:06:02 > 0:06:05It's not the best start, Colin.
0:06:12 > 0:06:15What pleases me is that you didn't completely lose your nerve.
0:06:15 > 0:06:17Big mistake, you recovered it,
0:06:17 > 0:06:20and, as a true showman, the show went on.
0:06:20 > 0:06:23I feel that this has almost been like our first date.
0:06:23 > 0:06:25And we're not kissing yet.
0:06:25 > 0:06:27Colin, thanks very much.
0:06:29 > 0:06:31As first dates go, I've had better.
0:06:34 > 0:06:39As soon as I walked in the door, it was like someone had wiped my brain.
0:06:39 > 0:06:41Maybe if I'd gone in too high, been too fabulous,
0:06:41 > 0:06:46it would be difficult to follow. You should always think positively.
0:06:47 > 0:06:50Sharon Maugham has been an actress for over 40 years.
0:06:50 > 0:06:53But the only time she's been seen in the kitchen
0:06:53 > 0:06:57was in a series of iconic instant coffee ads from the '80s.
0:06:57 > 0:07:00I feel terrified of cooking in front of John and Gregg.
0:07:00 > 0:07:03If I hadn't seen them leaning over,
0:07:03 > 0:07:06looking judgementally across at the person who's cooked it
0:07:06 > 0:07:10and go, "Mm," or "No", that's why I feel nervous,
0:07:10 > 0:07:13because I've seen it on the telly and I know what they can do.
0:07:16 > 0:07:18Sharon, this is your first test.
0:07:18 > 0:07:21You have just ten minutes. Let's go.
0:07:32 > 0:07:34What's worrying you?
0:07:34 > 0:07:37I don't know. I don't know what to do with the milk. Never mind.
0:07:37 > 0:07:38Just doing it my way.
0:07:38 > 0:07:39Sure.
0:07:53 > 0:07:57Four minutes gone. Six minutes left.
0:08:04 > 0:08:09- I should have made it thinner. - You should have made it thinner. OK. I tend to agree with you.
0:08:11 > 0:08:12Ugh.
0:08:22 > 0:08:23SHE GIGGLES
0:08:23 > 0:08:25OK.
0:08:31 > 0:08:34It's a really thick piece of pork.
0:08:34 > 0:08:39Which means that you are likely to burn the breadcrumbs on the outside
0:08:39 > 0:08:42before you cook the meat through in the middle.
0:08:46 > 0:08:50The meat's cooked. It's not crispy on top and lacks a bit of seasoning.
0:08:50 > 0:08:52- Yeah.- I am encouraged by you.
0:08:52 > 0:08:54I'm encouraged by you.
0:08:54 > 0:08:56No, I am, I think you're OK.
0:08:56 > 0:08:58There's nothing wrong with your cooking
0:08:58 > 0:09:01that a deep breath and a count to ten wouldn't cure.
0:09:07 > 0:09:10Sharon, you completed the task under the time.
0:09:10 > 0:09:12Probably not with the finesse,
0:09:12 > 0:09:17but under the pressure of MasterChef we've got something on a plate.
0:09:17 > 0:09:19Brave attempt, thank you very much.
0:09:19 > 0:09:21Thank you.
0:09:26 > 0:09:30I was nervous, I was actually shocked at how nervous I was.
0:09:30 > 0:09:34It wasn't an expert job, but I would have fed it to my children
0:09:34 > 0:09:36and I would have made them eat it!
0:09:38 > 0:09:42Former estate agent Justin Ryan's passion for cooking
0:09:42 > 0:09:46came from seeing his mum throw lavish dinner parties.
0:09:46 > 0:09:49I hope to challenge myself now.
0:09:49 > 0:09:51I'd like to think I could be as good as a professional chef.
0:09:51 > 0:09:55And the one thing I'm scared of is failure.
0:09:56 > 0:09:59Escalope of pork, pan-fried, ten minutes.
0:10:02 > 0:10:05I think I'm fairly flamboyant in the kitchen.
0:10:05 > 0:10:08I really enjoy the theatre of cookery.
0:10:08 > 0:10:12I just want to build my confidence level to such a point
0:10:12 > 0:10:16that I can turn what is quite a good show into a showstopper.
0:10:23 > 0:10:25You've got six minutes left.
0:10:31 > 0:10:33I have to be completely frank, I'm not entirely sure
0:10:33 > 0:10:37if I'm tackling this in the right way or not.
0:10:43 > 0:10:46Gentlemen, it's a work in progress.
0:10:46 > 0:10:48You've got two minutes, my friend.
0:10:48 > 0:10:50- Two minutes left?- Yeah.
0:10:50 > 0:10:51You're kidding!
0:10:53 > 0:10:5430 seconds left.
0:10:54 > 0:10:56OK.
0:10:56 > 0:10:59This is the Scottish way, have I mentioned that?
0:11:02 > 0:11:06Breaded escalope of... pork.
0:11:15 > 0:11:18I don't know where to start. I watched in amazement
0:11:18 > 0:11:22as you seemed to make bowls of gruel, and bowls of porridge.
0:11:28 > 0:11:31The meat's tougher than it should be because it's not bashed thin.
0:11:31 > 0:11:35There's no crisp on the outside, which should be the breadcrumbs.
0:11:35 > 0:11:39- But actually it's cooked through. - OK.- It's cooked through.
0:11:39 > 0:11:43I have never seen anybody try to make crumb batter before.
0:11:47 > 0:11:51It should be lovely and tender inside,
0:11:51 > 0:11:54it should be crispy on the outside. It's not.
0:11:54 > 0:11:57We expected something, we didn't quite get it.
0:12:00 > 0:12:04I have never ever seen anything like it in my life.
0:12:06 > 0:12:08How could I have got it so wrong?
0:12:08 > 0:12:12I basically made plasticine with added breadcrumbs, and tried to
0:12:12 > 0:12:15cover that poor piece of pork and hope for the best.
0:12:17 > 0:12:18Hey-ho.
0:12:20 > 0:12:23Finally, it's former Supergrass drummer Danny Goffey,
0:12:23 > 0:12:26who took domestic science at school,
0:12:26 > 0:12:29and is the main cook in his household of four kids.
0:12:29 > 0:12:33Cooking in MasterChef is on a par with playing on Top Of The Pops.
0:12:33 > 0:12:36It's the same amount of nerves you get before.
0:12:36 > 0:12:40I should be able to handle it really well, so...in theory.
0:12:42 > 0:12:46Danny, this is your first task, and you have ten minutes to do it in.
0:12:46 > 0:12:49OK.
0:12:49 > 0:12:52Maybe it's just flattened. I've never done this before.
0:12:54 > 0:12:56Bash us out a tune, Danny!
0:12:58 > 0:13:01In the last couple of weeks, I've been trying to practise my cooking.
0:13:01 > 0:13:04The kids have all put on a lot of weight.
0:13:04 > 0:13:06And my missus has too, which she's not too happy about.
0:13:10 > 0:13:12Good.
0:13:42 > 0:13:44- Last 30 seconds.- OK.
0:13:48 > 0:13:50All right.
0:13:51 > 0:13:54What do you reckon?
0:13:57 > 0:13:59This is breadcrumbs.
0:13:59 > 0:14:01Those breadcrumbs, in a cold pan with oil,
0:14:01 > 0:14:03will soak up the oil like a sponge.
0:14:03 > 0:14:06So one side, we've got soggy breadcrumbs,
0:14:06 > 0:14:10- the other side, dried breadcrumbs which are starting to burn.- Uh-huh.
0:14:10 > 0:14:12I don't know if it's cooked inside.
0:14:12 > 0:14:15- You want me to try it? - No. It's my job, Danny.
0:14:20 > 0:14:22Ooh. Ooh!
0:14:22 > 0:14:24Just enough heat, Danny.
0:14:24 > 0:14:25There you go.
0:14:30 > 0:14:34There is crunch to some of the breadcrumb, not all of it.
0:14:34 > 0:14:36The meat is lovely and tender inside.
0:14:36 > 0:14:38It's not bad.
0:14:46 > 0:14:48That's all right.
0:14:50 > 0:14:52Thank you very much.
0:14:56 > 0:15:00I have to say I was fairly happy with how it went.
0:15:00 > 0:15:02It was just kind of blind cooking really.
0:15:02 > 0:15:05I wasn't quite sure how to put the ingredients together.
0:15:05 > 0:15:08But overall I think I just got away with it.
0:15:08 > 0:15:13I thought today was going to be an easy task for all four.
0:15:13 > 0:15:16And what it ended up was disastrous for three of them.
0:15:16 > 0:15:19I'm concerned about raising the bar for the next task.
0:15:19 > 0:15:22But, maybe I'll be proved wrong.
0:15:22 > 0:15:24The next test is very, very different.
0:15:24 > 0:15:27Yes. It's going to be a lot harder.
0:15:33 > 0:15:36With their first challenge behind them,
0:15:36 > 0:15:40the celebrities wait to find out what the next test will be.
0:15:40 > 0:15:43The second skills assessment,
0:15:43 > 0:15:46if it was decorating, it would be fine.
0:15:46 > 0:15:47Cooking?
0:15:47 > 0:15:49I need to forget the failure,
0:15:49 > 0:15:51and go in there with a smile on my face
0:15:51 > 0:15:54and get ready for the first success.
0:15:54 > 0:15:57I'm going to try and relax a little bit more.
0:15:57 > 0:15:59Think of some nice little fluffy clouds or something,
0:15:59 > 0:16:02that's my plan.
0:16:02 > 0:16:08Today's basic recipe is a hamburger and fried crispy onions.
0:16:08 > 0:16:10A good burger is a lovely thing.
0:16:10 > 0:16:12And loads of people do it badly.
0:16:12 > 0:16:15This is all about their organisation.
0:16:19 > 0:16:22The first thing I'm going to do is to cut a load of parsley.
0:16:22 > 0:16:27With that parsley, I'm going to have one egg yolk.
0:16:27 > 0:16:32One decent big spoonful of tomato ketchup.
0:16:32 > 0:16:35And then a couple of spoonfuls of oyster sauce.
0:16:35 > 0:16:39That oyster sauce, that's your seasoning, that's your salt.
0:16:39 > 0:16:41Mix the burger in two parts.
0:16:41 > 0:16:43Use half the meat first.
0:16:43 > 0:16:46- And then you mix that back into the other half?- Correct.
0:16:47 > 0:16:51If you overwork the mince, and you spend too long mixing it together,
0:16:51 > 0:16:56the meat itself becomes like processed meat, like pate.
0:16:56 > 0:16:59It shouldn't be like that, it should have texture to it. You can see.
0:16:59 > 0:17:03The next thing I do is turn the whole thing into a ball.
0:17:03 > 0:17:07Take the round ball and gently ease that down
0:17:07 > 0:17:11so that you've now got the thickness of the patty you want.
0:17:14 > 0:17:17If the pan is too hot, what you'll end up with
0:17:17 > 0:17:20is a burger which is really charred on the outside,
0:17:20 > 0:17:23- and raw in the middle. - This is a careful balancing act,
0:17:23 > 0:17:27to cook it through, to keep it slightly pink, also to keep it moist.
0:17:27 > 0:17:28Yep.
0:17:28 > 0:17:32We said we're going to serve that with some crispy onion rings.
0:17:32 > 0:17:35Shred the red onion really fine.
0:17:35 > 0:17:37They are then dipped into milk.
0:17:37 > 0:17:41I'm coating them with flour and cornflour to make them crispy on the outside.
0:17:41 > 0:17:46Mix the whole lot so they've got a decent coating around the outside.
0:17:46 > 0:17:48And then drop them in.
0:17:50 > 0:17:52You take your bread roll.
0:17:52 > 0:17:54You don't have to toast it.
0:17:54 > 0:17:58Drop it into your pan next to your burgers and just warm them up.
0:17:58 > 0:17:59Of course, a burger in my life
0:17:59 > 0:18:02is nothing without a good piece of cheese on it.
0:18:02 > 0:18:04Now the assembling.
0:18:06 > 0:18:08Cheese just starting to melt.
0:18:09 > 0:18:12And then of course you need to hold your burger together.
0:18:12 > 0:18:14So put a stick in it.
0:18:14 > 0:18:18The onion rings have been cooking for three minutes, not very long at all.
0:18:18 > 0:18:20Crispy onions. On the side.
0:18:21 > 0:18:24There you have it. A burger, and onion rings.
0:18:31 > 0:18:34Right, burger time. Let's get them in.
0:18:48 > 0:18:51You now have a taste of how hard the competition is.
0:18:51 > 0:18:54Unfortunately, Sharon's had to leave us, she's not feeling well.
0:18:54 > 0:18:56But we have you three.
0:18:56 > 0:18:58This is the basic recipe test.
0:18:58 > 0:19:04We've now tested your skills, we want to test your overall cooking ability.
0:19:04 > 0:19:07We want to see how good you really are.
0:19:07 > 0:19:10Today, the basic recipe is a beef burger,
0:19:10 > 0:19:11and crispy fried onions.
0:19:11 > 0:19:16And you have just 35 minutes to cook it in.
0:19:16 > 0:19:1935 minutes, let's cook.
0:19:28 > 0:19:32Without a doubt, my passion for cookery comes from my mother,
0:19:32 > 0:19:35who is just the most amazing cook.
0:19:35 > 0:19:37So I want to make a really good go of this.
0:19:37 > 0:19:40And I'd really like my mum to be proud.
0:19:45 > 0:19:48- What sort of food did you grow up with, Justin?- I grew up with
0:19:48 > 0:19:50brilliant cuts of meat, really good joints.
0:19:50 > 0:19:53My mum cooks a lot with vegetables, so I learned from her.
0:19:53 > 0:19:56As a kid, I should have paid more attention to my mum,
0:19:56 > 0:19:58then, as an adult, I might be more capable.
0:19:58 > 0:20:01How much do you need to do well today?
0:20:01 > 0:20:04I'd really like to do well today because, in the earlier tests,
0:20:04 > 0:20:06I feel I did really, really badly.
0:20:06 > 0:20:08I completely lost my composure.
0:20:08 > 0:20:10I totally forgot what I was doing.
0:20:10 > 0:20:12How much cooking have you really done?
0:20:12 > 0:20:15I don't do nearly as much cooking as I would like to.
0:20:15 > 0:20:17What I want to learn is more.
0:20:17 > 0:20:20I want you boys to oversee, hopefully,
0:20:20 > 0:20:23a process where I climb Kilimanjaro without falling off from the top.
0:20:23 > 0:20:24Justin, good luck.
0:20:24 > 0:20:26Good chaps!
0:20:29 > 0:20:33You have had ten minutes. You've got 25 minutes left.
0:20:36 > 0:20:40I can follow a recipe, but there's no personal input at all.
0:20:40 > 0:20:44I really do want to try and explore if there is a side to me
0:20:44 > 0:20:49that's a bit more off the wall, a bit freer, and a bit more creative.
0:20:53 > 0:20:56Colin, tell me, how many times have you made a burger before?
0:20:56 > 0:21:00- Never.- What do you think you may have that will help you?
0:21:00 > 0:21:03Do you know... A winning smile and a bit of enthusiasm.
0:21:03 > 0:21:07I just want to know more about cooking, genuinely.
0:21:07 > 0:21:08It's a voyage of discovery,
0:21:08 > 0:21:11like Lord Of The Rings. Lord Of The Onion Rings, that type of thing.
0:21:11 > 0:21:14Have you previously been scared of cooking?
0:21:14 > 0:21:17Yes, I think there is a fear factor in there.
0:21:17 > 0:21:20It can seem like there's too much information.
0:21:20 > 0:21:22It's one thing that puts a lot of people off cooking.
0:21:22 > 0:21:24Colin, you and Justin always work together.
0:21:24 > 0:21:27Are you all right working on your own?
0:21:27 > 0:21:30You know, it's weird, like someone's tied my hands behind my back.
0:21:30 > 0:21:33We do, we've lived together for 26 years.
0:21:33 > 0:21:38And suddenly we're competing against each other. It's a bit of a first.
0:21:38 > 0:21:40But, competition is healthy.
0:21:40 > 0:21:44So Justin's held you back and you relish the opportunity to get out on your own?
0:21:44 > 0:21:48Absolutely, I'm going to strip off the shackles of coupledom
0:21:48 > 0:21:51and emerge a MasterChef on my own!
0:21:51 > 0:21:53Come on, let's go.
0:21:59 > 0:22:00Last ten minutes.
0:22:08 > 0:22:11Being a musician, I suppose my mind tends to wander quite a lot.
0:22:11 > 0:22:15I chopped the end of my thumb off two weeks ago, trying to dice an onion.
0:22:15 > 0:22:17So it's not a very good start.
0:22:19 > 0:22:23Danny, do you think there is an association with cooking,
0:22:23 > 0:22:26compiling recipes, in the same way as writing music?
0:22:26 > 0:22:29I think food and music go together pretty well, you know.
0:22:29 > 0:22:32It's nice to eat food with music playing.
0:22:32 > 0:22:36Nice to play music while you're eating? No, that doesn't quite work.
0:22:36 > 0:22:39Doesn't work. What would you like from MasterChef?
0:22:39 > 0:22:42I'd like to get really far if I could
0:22:42 > 0:22:46and just improve my basic skills that I have.
0:22:46 > 0:22:48Why do you like cooking?
0:22:48 > 0:22:52Erm...I just find it quite relaxing, therapeutic.
0:22:52 > 0:22:54I've got quite a few kids running about.
0:22:54 > 0:22:58And I can be a bit of a governor
0:22:58 > 0:23:02and decide what they're going to eat, and make sure it's healthy, stuff like that.
0:23:02 > 0:23:05During your youth, obviously, famous rock star.
0:23:05 > 0:23:07During my youth?
0:23:07 > 0:23:10Yeah... Sorry. What sort of food did you eat when you were on the road?
0:23:10 > 0:23:13Quite a lot of burgers, especially in America.
0:23:13 > 0:23:17We went to Gracelands once, and had a good burger there.
0:23:29 > 0:23:31Last 60 seconds.
0:23:31 > 0:23:32Finishing touches, please.
0:23:47 > 0:23:50Time's up. Stop, you have to stop.
0:24:15 > 0:24:18You have a little bit of pink running through the middle of it.
0:24:18 > 0:24:21I like the texture on the outside, I like some char, some crispness,
0:24:21 > 0:24:27and then the meat itself tastes of really lovely fried meat.
0:24:27 > 0:24:31It is a bit braised, and it's going a little bit dry.
0:24:31 > 0:24:35The onions look lovely and crispy, maybe a bit of seasoning as well.
0:24:35 > 0:24:38But, considering your lack of experience,
0:24:38 > 0:24:40maybe you've got a natural touch.
0:24:40 > 0:24:42Thank you.
0:24:42 > 0:24:43It's a little bit scruffy.
0:24:43 > 0:24:45Organic.
0:24:45 > 0:24:46No, scruffy.
0:24:52 > 0:24:54That works.
0:24:54 > 0:24:56It's all coming together, isn't it?
0:24:56 > 0:24:58I think you had a decent round here, Colin.
0:24:58 > 0:25:00Thank you very much.
0:25:00 > 0:25:03It was much better than the other round, for sure.
0:25:03 > 0:25:07I feel much more positive, rather than scared. And I think that's a good thing.
0:25:07 > 0:25:11No one wants to taste fear in food.
0:25:18 > 0:25:20Danny, no crispy onions on the side?
0:25:20 > 0:25:22No, they're a hidden surprise in the bun.
0:25:30 > 0:25:33Danny, I really like your burger.
0:25:33 > 0:25:37It's moist, it's well seasoned, a tang of cheese, the crisp lettuce.
0:25:37 > 0:25:40You have put some onion rings in there
0:25:40 > 0:25:43but, by the time they hit the mayonnaise, they're no longer crisp.
0:25:49 > 0:25:52I would have loved to have seen the onion rings on the side.
0:25:52 > 0:25:56I saw you cook them. They were crispy. It's a shame they're not there,
0:25:56 > 0:26:00because that added texture on the side, it's sort of like a treat.
0:26:00 > 0:26:04But it's a really good burger.
0:26:04 > 0:26:07I think I did OK, it was just the blinking onion rings,
0:26:07 > 0:26:11so I messed that bit up. But I was quite pleased with my overall burger.
0:26:21 > 0:26:24Good crispy onion rings on the side.
0:26:24 > 0:26:27The sticks running through it. It's a bit like Kerplunk!
0:26:33 > 0:26:38Although your burger meat is slightly over, it's a little bit well done,
0:26:38 > 0:26:42I don't mind that because it's seasoned really nicely.
0:26:42 > 0:26:46And the outside, the char on the outside makes such a difference to the way it tastes.
0:26:46 > 0:26:49They're big old onion rings!
0:26:52 > 0:26:55Good batter. But because they're so big,
0:26:55 > 0:26:57they're struggling to cook through.
0:27:02 > 0:27:05Nothing wrong with that, mate. I agree with His Lordship over here.
0:27:05 > 0:27:08That's a decent burger.
0:27:08 > 0:27:09I feel much happier now,
0:27:09 > 0:27:14and to hear such positive feedback from Gregg and John is amazing.
0:27:14 > 0:27:16Well done, go and have a break.
0:27:16 > 0:27:20You have one last test today. Off you go.
0:27:25 > 0:27:28I think I've just become a vegetarian.
0:27:28 > 0:27:30Oh, my God. Group hug.
0:27:30 > 0:27:35You're now our burger. You're the meat in our burger.
0:27:35 > 0:27:37Oh, my word.
0:27:37 > 0:27:44Good burgers. Decent crispy onions. All round the room, not a bad effort at all.
0:27:44 > 0:27:46We now know that these three can follow a recipe.
0:27:46 > 0:27:48Can they actually cope with what's next?
0:28:07 > 0:28:10This is the mystery box.
0:28:10 > 0:28:12In that box, there are a set of ingredients.
0:28:12 > 0:28:17We're going to ask you to create for us one dish in just 50 minutes.
0:28:17 > 0:28:19This will test your flair.
0:28:19 > 0:28:21Your creativity.
0:28:21 > 0:28:25We expect you now to build on your good work and take it up a level.
0:28:25 > 0:28:28Reveal your ingredients.
0:28:31 > 0:28:33Oh, my God.
0:28:34 > 0:28:39The main ingredient in today's mystery box is lamb kidneys.
0:28:41 > 0:28:42Huh. OK.
0:28:46 > 0:28:48They've also been given shallots,
0:28:48 > 0:28:50Roquefort cheese,
0:28:50 > 0:28:51potatoes,
0:28:51 > 0:28:53bacon,
0:28:53 > 0:28:54parsley,
0:28:54 > 0:28:55pine nuts,
0:28:55 > 0:28:57bread,
0:28:57 > 0:28:58spinach,
0:28:58 > 0:28:59tomatoes,
0:28:59 > 0:29:01Madeira,
0:29:01 > 0:29:02rice,
0:29:02 > 0:29:04mushrooms,
0:29:04 > 0:29:05mustard,
0:29:05 > 0:29:07and an orange.
0:29:08 > 0:29:13One dish, 50 minutes. Must include the kidney.
0:29:13 > 0:29:14Let's cook.
0:29:20 > 0:29:23The humble kidney, a wonderful thing when cooked properly.
0:29:23 > 0:29:28When cooked badly, it will be raw in the middle and gelatinous and awful.
0:29:28 > 0:29:31Or it will be dry and shrivelled up, and grey.
0:29:31 > 0:29:35They're going to have to draw on just the knowledge that they've got.
0:29:35 > 0:29:38This is going to test them. Really test them.
0:29:38 > 0:29:4145 minutes left and you're cooking kidneys already?
0:29:41 > 0:29:44I've never cooked them before. I want to get them right and do a test run.
0:29:44 > 0:29:46- Oh!- Yeah.
0:29:46 > 0:29:47Justin!
0:29:49 > 0:29:51When I'm cooking,
0:29:51 > 0:29:54I start with a recipe, and then I kind of lose track of what I'm doing
0:29:54 > 0:29:57and I think, maybe this will be nice with stuff.
0:29:57 > 0:30:00But, hopefully, those imperfections of a recipe
0:30:00 > 0:30:03can be quite interesting and make it a bit different.
0:30:03 > 0:30:06But, equally, it can go terribly wrong as well.
0:30:07 > 0:30:09What are you going to cook for us?
0:30:09 > 0:30:12I'm thrown by the kidneys, so I'm going for a breakfast vibe.
0:30:12 > 0:30:16I know that's not too fancy, but given the ingredients,
0:30:16 > 0:30:19the mushrooms, tomatoes, kidneys,
0:30:19 > 0:30:22it's like a sort of 1950s breakfast.
0:30:22 > 0:30:25So you've never handled kidneys before?
0:30:25 > 0:30:28I've handled them by pulling them out of pies when I was a kid
0:30:28 > 0:30:32because I don't really like kidneys. They were too rubbery.
0:30:32 > 0:30:34Ingredients you've not cooked with, how difficult is it?
0:30:34 > 0:30:37The hardest thing is deciding what to do, I think.
0:30:37 > 0:30:42Your mind goes a bit blank and starts thinking stuff like, Smurfette or something,
0:30:42 > 0:30:44and you kind of lose your thread.
0:30:44 > 0:30:46Smurfette?
0:30:46 > 0:30:48She was only one lady Smurf.
0:30:48 > 0:30:53You've probably never seen the Smurfs. She was created by the big grandad one.
0:30:53 > 0:30:56- Do you find it hard to concentrate on one task?- Terribly, yeah.
0:30:56 > 0:31:00Can you concentrate, Danny, for this? Seriously.
0:31:00 > 0:31:03I can try. It's not one of my strong points, concentration.
0:31:08 > 0:31:13Danny is doing breakfast. Breakfast is a difficult thing to do, lots of different ingredients
0:31:13 > 0:31:17cooked differently from each other, all coming together at once on a plate.
0:31:17 > 0:31:20- Will he be able to do it properly? - I just hope he's doing enough.
0:31:20 > 0:31:25It's still got to look nice, it's still got to show some skill.
0:31:25 > 0:31:2920 minutes have gone already. You've got 30 minutes left.
0:31:33 > 0:31:36Recipes I find really limiting, because
0:31:36 > 0:31:38a recipe is someone else's idea of a good meal.
0:31:38 > 0:31:43My taste buds and my vision in my mind are what I think should make a good meal.
0:31:45 > 0:31:48- Justin.- Boys.- What are cooking for us?- A beautiful crouton
0:31:48 > 0:31:52with kidneys, bacon lardons and mushrooms
0:31:52 > 0:31:57in a Madeira and cream sauce, with little dressing around the edge.
0:31:57 > 0:31:59Some pine nuts to finish off.
0:31:59 > 0:32:03- Your round, this one? - I really hope it's my round because I do want to be creative.
0:32:03 > 0:32:08And I want to think out of the box. I've never cooked with kidneys before, so I'm a little nervous.
0:32:08 > 0:32:10You are quite nervous about this.
0:32:10 > 0:32:14Is it because you're competitive, or are you concerned about the experience you've got?
0:32:14 > 0:32:18It's a combination of all those. But who'd be lying if they said they didn't want to win?
0:32:18 > 0:32:22Or at least progress. So I'm giving it my absolute best shot.
0:32:22 > 0:32:24- Good luck.- Thank you very much.
0:32:26 > 0:32:29Justin is really impressive. Trying the kidneys first.
0:32:29 > 0:32:32Thinking about how the whole thing comes together.
0:32:32 > 0:32:34It's nice to see Justin has a plan in his head.
0:32:34 > 0:32:39My worry for Justin is he's got far too much going on on the plate.
0:32:39 > 0:32:43He's got a sauce, then he's got some mayonnaise. And he's got some nuts. Let's see.
0:32:46 > 0:32:49I've never, ever invented a dish from scratch before.
0:32:49 > 0:32:55I think it could be a lack of fear because I'm not held down by rules.
0:32:55 > 0:32:58Obviously there are rules in the kitchen.
0:32:58 > 0:33:00Do you know what they are?
0:33:06 > 0:33:09Colin, you have a real serious look upon your face.
0:33:09 > 0:33:12Do you know what, I quite like the whole invention idea.
0:33:12 > 0:33:14I'm thinking I don't have anything to lose.
0:33:14 > 0:33:18If it was something that I had a preconceived idea about how it tasted,
0:33:18 > 0:33:20then I might be thinking there's a challenge.
0:33:20 > 0:33:23But I've no idea how kidneys taste, so I don't have a fear.
0:33:23 > 0:33:28For some weird reason, I've decided just to go on a gut instinct.
0:33:28 > 0:33:32My first thought was, if you said to me, you're going to eat kidneys,
0:33:32 > 0:33:34I would say, well, you'll need to buy me a drink first.
0:33:34 > 0:33:38So I thought, I'll add the alcohol to the kidneys.
0:33:38 > 0:33:42And maybe do the kidneys in a Madeira cream sauce thing.
0:33:42 > 0:33:46I like the idea of the kidneys and the flavours you've got with them.
0:33:46 > 0:33:50Your task now is to decide how you are going to serve those
0:33:50 > 0:33:52to make them a plate of food.
0:33:52 > 0:33:54Sure, OK, fair enough.
0:33:54 > 0:33:57- You've never cooked kidney.- No.
0:33:57 > 0:33:59- How will you know when it's cooked? - Good question.
0:33:59 > 0:34:02I'm going to have to try, obviously.
0:34:02 > 0:34:04Your instinct is good.
0:34:04 > 0:34:06- Go with it.- OK, right.
0:34:06 > 0:34:08Mm. OK, well, yes.
0:34:08 > 0:34:09No?
0:34:09 > 0:34:11I love it!
0:34:15 > 0:34:18Colin is scared of those kidneys. He doesn't want to eat them.
0:34:18 > 0:34:22It frightens him a little bit. And that may show in his finished dish.
0:34:22 > 0:34:26If he can actually taste the kidney and enjoy it, he will end up with something delicious.
0:34:26 > 0:34:29Pressure's on. Two minutes left.
0:34:36 > 0:34:38Last 60 seconds.
0:34:50 > 0:34:52Stop, time is well and truly up!
0:35:02 > 0:35:08First up, Colin has cooked kidneys in a Madeira, shallot and garlic cream sauce,
0:35:08 > 0:35:11with a flat mushroom, served on toast.
0:35:16 > 0:35:20That's pretty good. Everyone likes their kidneys different, like their steak.
0:35:20 > 0:35:23As long as you get a little bit of pink still in there, I'm happy.
0:35:23 > 0:35:24OK.
0:35:30 > 0:35:31The kidneys cooked really well.
0:35:31 > 0:35:35The toast is a really good idea because it soaks up all that sauce.
0:35:35 > 0:35:37The sauce is sweet,
0:35:37 > 0:35:39but it needs something else.
0:35:39 > 0:35:42It needs a good crack of pepper,
0:35:42 > 0:35:46or it needs something sharp to take it from good to great.
0:35:55 > 0:35:59Colin, I'm impressed. I'm impressed because you've got soft shallots.
0:35:59 > 0:36:01Your kidneys are cooked really well.
0:36:01 > 0:36:05That sauce is lovely and thick and clings to every single part of your kidneys.
0:36:05 > 0:36:10For me, it's a big spoonful of spicy mustard off being brilliant.
0:36:10 > 0:36:14But, considering you had little idea what you were doing at the start,
0:36:14 > 0:36:16you'd never cooked kidneys before,
0:36:16 > 0:36:19I'm impressed with the deftness of touch.
0:36:22 > 0:36:24Look at this face.
0:36:24 > 0:36:29A relaxed face. Like, oh, phew. Heavy-sigh-of-relief face.
0:36:29 > 0:36:32Actually, I'm really into it. I want to learn more.
0:36:32 > 0:36:35I want to soak it all up. Like a sponge.
0:36:37 > 0:36:43Designer Justin has made kidneys in a Madeira and bacon cream sauce
0:36:43 > 0:36:46on a garlic and paprika crouton,
0:36:46 > 0:36:51with a flat mushroom, topped with spinach and pine nuts, and a mustard emulsion.
0:36:51 > 0:36:55It's a good-looking, modern plate of food.
0:36:55 > 0:36:57Because it looks like that,
0:36:57 > 0:37:01I have a really high expectation of what your kidneys are going to be like.
0:37:08 > 0:37:12Your kidneys are a little bit overcooked, they're becoming a bit bouncy.
0:37:12 > 0:37:16But that sauce, with that rich bit of mushroom,
0:37:16 > 0:37:19and the wonderful crispy crouton underneath,
0:37:19 > 0:37:21with the spiciness of the mustard dressing on the outside,
0:37:21 > 0:37:23is really, really tasty.
0:37:23 > 0:37:25Oh, thank you.
0:37:35 > 0:37:38The salty bits of bacon, real strength of that kidney,
0:37:38 > 0:37:44garlic on the crouton was a lovely idea. And that Madeira sauce is strong.
0:37:44 > 0:37:48I really like that. I really like that.
0:37:48 > 0:37:50I feel like a massive weight's been lifted off me.
0:37:50 > 0:37:53I felt I left myself down chronically in the first test.
0:37:53 > 0:37:56I've built it back through, and I feel so proud of that.
0:37:56 > 0:38:03Musician Danny has made a breakfast of kidneys, bacon and shallots,
0:38:03 > 0:38:07with sauteed potatoes, mushroom, fried egg, spinach
0:38:07 > 0:38:11and a tomato topped with Roquefort cheese.
0:38:11 > 0:38:13I like the cleanliness of the plate.
0:38:13 > 0:38:16You've demonstrated a lot of skill here.
0:38:23 > 0:38:25I don't mind my kidneys a bit under.
0:38:25 > 0:38:29I like the softness of them being quite pink, and yours are.
0:38:29 > 0:38:34Lovely mix of ingredients. I think the whole thing is done very, very well.
0:38:34 > 0:38:37I think you've got to season it a bit more.
0:38:37 > 0:38:39Actually, Danny, I'm very impressed.
0:38:39 > 0:38:41Cheers.
0:38:42 > 0:38:46I've got an issue with blue cheese on a breakfast.
0:38:46 > 0:38:50Very few things... Like, that's Roquefort, that is strong, strong.
0:38:50 > 0:38:53Very few things it could match. Certainly nothing on this plate.
0:39:05 > 0:39:09Take away a silly little thing like blue cheese, that's a treat,
0:39:09 > 0:39:11that is an absolute treat.
0:39:12 > 0:39:14I managed to pull it together.
0:39:14 > 0:39:17I just think I need to probably challenge myself a bit more in the next test
0:39:17 > 0:39:21to show some higher skill level or imagination.
0:39:21 > 0:39:23But overall, I'm pretty pleased.
0:39:24 > 0:39:26I think the difference in you three,
0:39:26 > 0:39:30at the end of the day to the beginning, is nothing short of miraculous.
0:39:30 > 0:39:33Really, really well done.
0:39:33 > 0:39:35Great confidence boost.
0:39:35 > 0:39:38You'll need that confidence. You'll also need a rest.
0:39:38 > 0:39:41Because what comes up next is going to be seriously tough.
0:39:41 > 0:39:44Thanks very much. Off you go.
0:39:49 > 0:39:51Cheers.
0:39:51 > 0:39:52So, Daniel.
0:39:52 > 0:39:55You know what? It's been wonderful to know you.
0:39:55 > 0:39:59Today, we have tested their basic skills, and their creativity.
0:39:59 > 0:40:03They came in here as cookery moths, and they've left here as butterflies.
0:40:03 > 0:40:09Justin was in as much of a tizz in the first round as you could possibly get.
0:40:09 > 0:40:13When we gave him a recipe, though, he actually managed to make a good burger.
0:40:13 > 0:40:16Justin's dish was really elaborate.
0:40:16 > 0:40:19But Justin's kidneys were just slightly over.
0:40:19 > 0:40:22It was a shame, because everything else was rich and wonderful.
0:40:22 > 0:40:25He was most certainly on an upward curve.
0:40:25 > 0:40:27I really hope I stay the course.
0:40:27 > 0:40:30I want to get better. And, dammit, I want to excel.
0:40:30 > 0:40:34Danny didn't do a bad job with that escalope.
0:40:34 > 0:40:36Compared with the other guys, he did a really good job.
0:40:36 > 0:40:41The burger was great. The crispy onions, he stuffed them in the burger, they went soggy.
0:40:41 > 0:40:43I think Danny's idea for breakfast was inspired.
0:40:43 > 0:40:47I've no idea what that tomato with the cheese was doing on there,
0:40:47 > 0:40:48I'm just going to discard it.
0:40:48 > 0:40:50Danny, that is a job well done.
0:40:50 > 0:40:53Maybe Danny has the natural touch.
0:40:53 > 0:40:56I know it's going to get harder and harder.
0:40:56 > 0:41:02But as long as I get to a point where I'm not totally ridiculed by my teenage children.
0:41:02 > 0:41:05Colin, the first round, not too good.
0:41:05 > 0:41:08Instead of doing a escalope, he did medallions.
0:41:08 > 0:41:10The burger needed more seasoning.
0:41:10 > 0:41:12He needs to taste his food.
0:41:12 > 0:41:15He was scared of those kidneys. But he persevered
0:41:15 > 0:41:17and came up with a really good idea for a sauce.
0:41:17 > 0:41:19I'm pleased for Colin.
0:41:19 > 0:41:24Not only has he got enthusiasm and a winning smile, he's also got a pretty decent instinct.
0:41:25 > 0:41:27I'm feeling a bit more confident in the kitchen.
0:41:27 > 0:41:31I've learned something as well. And I'm ready for day two.
0:41:31 > 0:41:35Sharon went home ill today after the first round, which is a real shame,
0:41:35 > 0:41:39because I wonder if she will be able to catch up to these three now.
0:41:39 > 0:41:44We're going to throw her in at the deep end. Sharon now either sinks or swims.
0:41:50 > 0:41:53The pressure's going to continue to mount up.
0:41:53 > 0:41:56And what we do with them next is seriously tough.
0:41:56 > 0:41:59I want to see them head on with what comes next.
0:42:05 > 0:42:11Tomorrow, the battle continues, in teams.
0:42:11 > 0:42:15Shall we do that Lady And The Tramp thing where we...
0:42:16 > 0:42:18You get the cheese, you get the cheese.
0:42:18 > 0:42:21Colin, are used to being bossed around by Justin?
0:42:21 > 0:42:25And the celebrities face their first mass catering challenge.
0:42:25 > 0:42:27If you peel potatoes, does someone do it manually?
0:42:27 > 0:42:29Yes.
0:42:29 > 0:42:30Do they?
0:42:30 > 0:42:31Yes.
0:42:31 > 0:42:35Whoa! What a monster!
0:42:35 > 0:42:36Talk about this for a spatula.
0:42:36 > 0:42:40- Is there a quicker way of doing these?- Yeah. Move your hands.
0:42:42 > 0:42:45They just are so out of their depth.
0:42:45 > 0:42:48Icing sugar, icing sugar, guys. Just give me a clue.
0:42:48 > 0:42:50That is meltdown.
0:42:50 > 0:42:52Come on, guys, I need this food on the hotplate now.
0:42:52 > 0:42:54Come on!
0:42:54 > 0:42:55Mind your backs.
0:42:59 > 0:43:01Subtitles by Red Bee Media Ltd
0:43:02 > 0:43:04E-mail subtitling@bbcc.co.uk