0:00:03 > 0:00:0916 celebrities are battling it out to win the coveted MasterChef crown.
0:00:10 > 0:00:15I don't want to leave the party early. I need to prove to myself that I'm good.
0:00:15 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27Everyone's been cooking really well. Yeah, I think it's wide open.
0:00:27 > 0:00:32I'd like to win if I can stay the course. You've got to be made of steel.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:46 > 0:00:53All this week, these three celebrities have been set challenges to determine their expertise.
0:00:54 > 0:00:59At the end of the week, only the best will go through to the semi-finals.
0:01:02 > 0:01:05We've got three great cooks.
0:01:05 > 0:01:08Three people now have their eye on the title.
0:01:08 > 0:01:14This is where we start to see whether they can raise their food just one more level.
0:01:14 > 0:01:17Allora, ragazzi, marcia!
0:01:17 > 0:01:19Today, they're thrown in at the deep end,
0:01:19 > 0:01:24cooking to professional standards in a busy London restaurant.
0:01:24 > 0:01:26Not bad for the first one. Let's go.
0:01:26 > 0:01:31Then they'll have to show John and Gregg what they've learnt.
0:01:33 > 0:01:38If my chances were judged by the level of nerves I have, then I'd win.
0:01:38 > 0:01:40I'm just terrified all the time.
0:01:40 > 0:01:44I completely want to do well. I want to stand back and say,
0:01:44 > 0:01:49"For goodness sake, Justin, you're a brilliant cook!"
0:01:49 > 0:01:52It has kind of taken over my immediate life.
0:01:52 > 0:01:55I guess I've caught the bug.
0:02:01 > 0:02:08It's 9am and Danny, Sharon and Justin are heading to cook in their first professional service.
0:02:09 > 0:02:14I'm looking forward to shouting, "Yes, Chef," and stuff like that.
0:02:14 > 0:02:18I hope I can feed them, the poor people coming in to eat this food.
0:02:18 > 0:02:22I'd like to think I'm not going to kill anybody today,
0:02:22 > 0:02:26either by knife attack in the kitchen or food poisoning.
0:02:27 > 0:02:31This is L'Anima in the city of London
0:02:31 > 0:02:35which is famous for its contemporary Italian cuisine.
0:02:35 > 0:02:40They will be working under chef-patron Francesco Mazzei.
0:02:40 > 0:02:46- Good morning, guys.- Good morning. - It's going to be a very busy day. We've got 120 on the books.
0:02:46 > 0:02:51The food has to be spot-on. If not, we're going to have an issue.
0:02:51 > 0:02:55- All right? So let's go, let's start.- Thank you.
0:02:59 > 0:03:04Each celebrity will be in charge of one dish during a busy lunchtime service.
0:03:04 > 0:03:08The starter portion is three, the main course portion is five.
0:03:08 > 0:03:14Actor Sharon will be cooking a pumpkin tortelli with a sage and brown butter sauce.
0:03:24 > 0:03:27- What we want you to achieve.- OK. - Well done.
0:03:30 > 0:03:36- Sharon, the first one, I'm quite impressed, but you're going to do 100.- 100?- Yeah.
0:03:36 > 0:03:40Now we're going to make some brown butter with a bit of sage.
0:03:40 > 0:03:45It's important we don't burn it because we'll use the sage leaves to decorate the dish.
0:03:46 > 0:03:48Two, three.
0:03:48 > 0:03:51- Ciao, ciao. OK?- Yeah.
0:03:51 > 0:03:57- When it starts to...- Bubble. - ..your butter is ready. We don't want the butter too brown.
0:04:02 > 0:04:05A bit of Parmesan underneath.
0:04:07 > 0:04:11The beautiful brown butter. Look. Huh?
0:04:13 > 0:04:15That's your dish.
0:04:15 > 0:04:18It has to be spot-on.
0:04:18 > 0:04:20Nothing less than this.
0:04:24 > 0:04:27Fantastico.
0:04:27 > 0:04:33Musician Danny is in charge of a starter of octopus, cannellini beans and ricotta cheese,
0:04:33 > 0:04:36topped with a watercress salad.
0:04:36 > 0:04:38Danny, here... Look at that.
0:04:38 > 0:04:43Your thyme... Beautiful, beautiful flavour. Beautiful flavour.
0:04:43 > 0:04:46OK? I like my garlic to be golden.
0:04:46 > 0:04:49And then look, water and the cannellini together.
0:04:49 > 0:04:52- OK? Nice.- A handful?- Yes.
0:04:52 > 0:04:56It smells good? Look, huh? Bellissimo!
0:04:56 > 0:05:01- Then salt, pepper...- Salt and pepper.- Then we leave it on the side.
0:05:01 > 0:05:07In the meantime, we make sure the pan is hot enough, and next to it, we put the octopus.
0:05:08 > 0:05:12Very important, Danny. It has to be a very hot pan. Is it nice?
0:05:12 > 0:05:17- It's starting to go golden. - Beautiful. That's what we want.
0:05:17 > 0:05:22You've got the cannellini here, the octopus, the ricotta and the dressing.
0:05:22 > 0:05:25So cannellini here on the plate...
0:05:25 > 0:05:27OK?
0:05:27 > 0:05:32A little bit of juice from the cannellini... Always helps a bit.
0:05:32 > 0:05:34One...
0:05:35 > 0:05:36Two...
0:05:36 > 0:05:38Three.
0:05:38 > 0:05:42Then the ricotta mustia on top. OK?
0:05:42 > 0:05:45This beautiful octopus. OK?
0:05:45 > 0:05:48Then you use your hands.
0:05:49 > 0:05:50OK?
0:05:50 > 0:05:56- Then you can do this. - A little bit round the edge. - And you're ready to go.
0:05:56 > 0:06:02- If it doesn't come like that, I will shout at you. You don't want that.- I'll try my best.- Good.
0:06:05 > 0:06:08What I want you to do is this. OK, look.
0:06:08 > 0:06:11- What you'll do... - Shave off those little bits?- Yeah.
0:06:11 > 0:06:17Interior designer Justin will be responsible for the special of the day -
0:06:17 > 0:06:21asparagus and a bean mix, topped with an egg and black truffle.
0:06:21 > 0:06:26- This one cost me £1,000 a kilo. - Wow!- So you'd better make the dish perfect.
0:06:26 > 0:06:32- I won't waste a bit.- If not, we'll have trouble at the pass.- OK. - This dish will be sold for £30.
0:06:32 > 0:06:35- £30?- 30. Three-zero.
0:06:35 > 0:06:38We're going to cook peas and broad beans. OK?
0:06:41 > 0:06:48- The asparagus are ready for me in two minutes, two minutes and a half. Now we do the broad beans.- OK.
0:06:48 > 0:06:50- Broad beans in the water.- OK.- OK?
0:06:50 > 0:06:53Fantastic. Look at that. Now...
0:06:55 > 0:06:59- A little butter here... Got a nice shape.- OK.- Asparagus here.
0:06:59 > 0:07:02Your broad beans. OK?
0:07:02 > 0:07:05Parmigiano-Reggiano on top.
0:07:06 > 0:07:09OK, they're going to gratin together.
0:07:09 > 0:07:12OK, easy. No?
0:07:13 > 0:07:17- Fantastic. Done.- Perfect. - What we're doing now is this.
0:07:18 > 0:07:21We'll do this one here on the plate. OK?
0:07:21 > 0:07:25- Bring on the egg.- The egg on top. Be careful not to break the egg.
0:07:25 > 0:07:31- Do you understand now why it's £30? - Oh, my goodness! Wow!
0:07:31 > 0:07:37I don't want this dish to be clean at all. I want it to go out as messy as it is with the truffle.
0:07:37 > 0:07:43- That's your dish, OK?- Well done. - Justin, that's what I want at the pass. OK? No mistakes.
0:07:43 > 0:07:47If I send it back, the customer will suffer and you will suffer.
0:07:47 > 0:07:51I want a runny egg and I want a very crunchy taste of the vegetables.
0:07:51 > 0:07:57- I want to get this right. Do you want me to start preparing the vegetables now?- Start preparing them now.- OK.
0:08:02 > 0:08:08The celebrities now have two hours to get everything ready ahead of service.
0:08:08 > 0:08:11Danny gets to work preparing his octopus.
0:08:11 > 0:08:14I feel fairly confident.
0:08:15 > 0:08:21But sometimes when you're really confident about something, that's when it all goes wrong.
0:08:26 > 0:08:29Meanwhile, Sharon rolls and cuts her pasta.
0:08:29 > 0:08:33It's a full-time, full-on experience, this cooking lark.
0:08:36 > 0:08:40I've never done anything like this in my life before.
0:08:45 > 0:08:51This dish is worth £30. It's topped with black truffle shavings, so bags and bags of pressure.
0:08:51 > 0:08:57If I screw up, I waste this restaurant 30 quid a pop. I'm not going to do that.
0:09:01 > 0:09:04I'm all prepped up and ready to go.
0:09:04 > 0:09:06I think it's going to go mental.
0:09:13 > 0:09:16All right, guys, 120 confirmed,
0:09:16 > 0:09:20so we'll have 10 to 20 walk in, yeah? 140. Rock'n'roll, huh?
0:09:20 > 0:09:23Viva la mamma!
0:09:28 > 0:09:32- Allora, marcia! Four scallops, one tortelli!- Yes, Chef!
0:09:32 > 0:09:36Sharon and Justin have the first orders of the day.
0:09:36 > 0:09:39This is breaking.
0:09:39 > 0:09:41Shall I take it out again?
0:09:41 > 0:09:45- That's breaking as well and that's the new lot.- Yeah, do a new one.
0:09:48 > 0:09:54- Chef!- Marcia!- Chef, I've got to do the tortellini starter, yeah? - Yes, three.- Three?- OK?
0:09:54 > 0:09:56You've got three minutes to go.
0:09:56 > 0:10:01Marcia! Due Norcia, a starter of the day, which is asparagus.
0:10:01 > 0:10:02Hello!
0:10:04 > 0:10:09I think we're in business now, so I've got to get the process right.
0:10:11 > 0:10:14Under there.
0:10:14 > 0:10:17- Sharon, one minute to go. - One minute to go?!
0:10:17 > 0:10:21I gave you three minutes three minutes ago.
0:10:22 > 0:10:25- Plate it on the pass. - OK, I just need to know.
0:10:35 > 0:10:39- Sharon, we're running late.- What do I do? Bring the plate over there?
0:10:39 > 0:10:45- Yeah, you've got to plate the dish by yourself.- Will somebody check if it's cooked?
0:10:45 > 0:10:47- Yeah.- Is it cooked?- Good.
0:10:47 > 0:10:51Is it cooked? I'm nervous. What if it's not cooked?
0:10:51 > 0:10:56If you don't think it's cooked, go back again into the water.
0:10:58 > 0:11:02OK, I've got the scallops ready here. I need my tortelli, please.
0:11:08 > 0:11:11- Sharon...- Parmesan on top? - More Parmesan on top.
0:11:11 > 0:11:13Excuse me.
0:11:16 > 0:11:21You put a bit too much sage for my taste, but not bad to be the first one.
0:11:21 > 0:11:23Wow, that looks great.
0:11:25 > 0:11:29- OK, it's not bad.- OK.- £30 - more truffle, please.- More truffle.
0:11:29 > 0:11:34- A little bit less butter. I like the way you cook your egg. - Is it good?- Yes, it's good.
0:11:35 > 0:11:37Marcia!
0:11:37 > 0:11:42Four starter of the day, four asparagus, my friend. Two - no eggs.
0:11:48 > 0:11:53Sharon, she was pretty good for the first one and also Justin.
0:11:53 > 0:11:56I want to see now how he copes under pressure.
0:11:59 > 0:12:02Oh, no.
0:12:02 > 0:12:04Two with eggs, two without?
0:12:09 > 0:12:12Starter of the day, baccala, fritto misto, parmigiana!
0:12:12 > 0:12:15- One more for you, Justin, yeah? - All right.
0:12:20 > 0:12:26OK, here we go, a VIP. It's got one, two... No, one carpaccio, one more starter of the day!
0:12:26 > 0:12:33- I need to have six of these. It's not gratined properly.- No?- It's not gratined.- More? Oh, my God!
0:12:33 > 0:12:35Come on, quick, quick, quick!
0:12:40 > 0:12:44Give it to me. Start to plate those two, please.
0:12:46 > 0:12:48Two without the egg first, guys.
0:12:52 > 0:12:55- Justin, more truffle.- OK.- £30 dish.
0:12:55 > 0:12:58- More truffle, guys. Hold on a second.- Go!
0:12:58 > 0:13:02- OK, that's it, go! Marcia! - Go, go, guys! These are ready.
0:13:02 > 0:13:08- Don't waste my truffle. It's expensive. One more starter. Run, run, run!- Two more!
0:13:16 > 0:13:19I had the asparagus. It was very nice.
0:13:19 > 0:13:24It complemented the egg and the black truffle very well. Very enjoyable.
0:13:24 > 0:13:29- Marcia! Octopus, carpaccio, due pork belly, parmigiana, rabbit! - Si, Chef!
0:13:30 > 0:13:3530 minutes into service and Danny suddenly gets three orders at once.
0:13:35 > 0:13:37Marcia! Octopus, crab, baccala!
0:13:37 > 0:13:39Si!
0:14:00 > 0:14:02This is cold.
0:14:02 > 0:14:05Hey! Danny, try... Try the beans.
0:14:06 > 0:14:11- Cold.- Cold, no salt. What shall we do? Come on, do it again.- OK.
0:14:11 > 0:14:14Quick. Do it again, quick!
0:14:19 > 0:14:24I'm not as busy as everyone else. Everyone seems to want those truffles and that octopus.
0:14:24 > 0:14:29Danny, I need the octopus in three minutes at the pass. Come on, quick!
0:14:37 > 0:14:42That's much better than the one before. Leave it there. Clean the dish and let's go!
0:14:42 > 0:14:45Whoo! I think... Have I got another one?
0:14:48 > 0:14:50It's intense, but mental.
0:14:58 > 0:15:02Danny, Danny, come here. Look at the beans. They're dry! They're dry!
0:15:02 > 0:15:05They're no good! The water, the emulsion.
0:15:07 > 0:15:11I can't wait any more, so I'm going to do this one quick, quick.
0:15:11 > 0:15:13Put it back in. OK?
0:15:13 > 0:15:20You see this water? This is what we've got the water for. You see why? That, that... Its own water.
0:15:26 > 0:15:29This is what I want.
0:15:29 > 0:15:31Like that. Moist, moist.
0:15:31 > 0:15:34- OK.- Come on. That's it.
0:15:34 > 0:15:36Hey, next one like this then.
0:15:36 > 0:15:40- OK?- Have I got another order now? - Yeah, you've got one more.
0:15:40 > 0:15:43You're already late. Come on!
0:15:43 > 0:15:46I can't get my damn beans right.
0:15:52 > 0:15:56- Allora, marcia! One octopus, due tortellini, one asparagus!- Si!
0:15:56 > 0:16:03- Is that two tortellini you've got there? Two starter portions?- Yeah, three and three. OK, well done.
0:16:03 > 0:16:07That's good, that's good. Keep going, keep going.
0:16:10 > 0:16:16I had the pumpkin and sage tortelli and it was absolutely delicious. Really enjoyable.
0:16:18 > 0:16:22Danny is doing his best. I'm on his back. I don't know if he likes that.
0:16:22 > 0:16:25He's not sure about my beans.
0:16:26 > 0:16:29Maybe he just likes me.
0:16:31 > 0:16:33- Do your best.- OK.
0:16:33 > 0:16:38If not, I don't let you cook any more, yeah? Do your best.
0:16:41 > 0:16:43Come on, take it out.
0:16:43 > 0:16:46Watch out. That's really hot there, man.
0:16:53 > 0:16:57OK, they're getting very dry. Put a bit on the plate.
0:16:57 > 0:16:59How about this?
0:17:00 > 0:17:02Bravo!
0:17:02 > 0:17:05Octopus and ricotta... You show me at the end.
0:17:08 > 0:17:12- OK, already a good improvement. Come on, man.- OK.
0:17:12 > 0:17:15You've got a nice touch.
0:17:15 > 0:17:18You've got a very nice, gentle touch.
0:17:19 > 0:17:24Rock'n'roll! Bravo, bravo! Let's go, two octopus, quick, quick, quick!
0:17:25 > 0:17:28I had the octopus with the cannellini beans.
0:17:28 > 0:17:34I thought it was fantastic. It was perfectly tender, the octopus.
0:17:34 > 0:17:39And the vinaigrette on top of the salad was fantastic.
0:17:39 > 0:17:41It was delicious.
0:17:42 > 0:17:48Danny, Sharon, Justin, thank you very much. You've done a fantastic job today.
0:17:48 > 0:17:54Clean your area, please, ready for the next challenge, something very exciting. Well done for today.
0:17:54 > 0:17:56Grazie, ragazzi!
0:17:56 > 0:17:59I'm impressed. Sharon did a fantastic job.
0:17:59 > 0:18:03There's not much bad about it. Only thing I can tell - bit slow.
0:18:03 > 0:18:06But overall, I'm impressed.
0:18:06 > 0:18:12It's tiring. You've got to respect it. I will never look at food in a restaurant in the same way again.
0:18:12 > 0:18:16Justin, incredible. He sold about 20 of our special today at £30 each.
0:18:16 > 0:18:20Overall, I'm quite impressed, quite impressed.
0:18:20 > 0:18:26Today, I had the most expensive dish, but I think I pulled it together with aplomb and I'm really, really proud.
0:18:26 > 0:18:29Danny, I think he's got good taste,
0:18:29 > 0:18:33but he served the beans dry a couple of times and he panicked a bit.
0:18:33 > 0:18:40So I went on his back, showed him again and the guy, he got it. And the result was good at the end.
0:18:40 > 0:18:44I've been in more stressful situations, but not that many.
0:18:44 > 0:18:47I've maybe got a bit of ground to make up.
0:18:48 > 0:18:56After a busy service, the celebrities must now cook chef Francesco Mazzei's signature dish -
0:18:56 > 0:19:01a bone marrow stuffed with Parmesan mash and covered with tagliata
0:19:01 > 0:19:08or slices of black Scotch beef, served with blue cheese, fried marrow and a red wine sauce.
0:19:09 > 0:19:15It's important we seal all around because when it cooks, it doesn't lose the jus.
0:19:15 > 0:19:18This is the nice colour we want. Bit of butter...
0:19:19 > 0:19:24And now I'm going to put this one inside the wood-fired oven, OK?
0:19:24 > 0:19:27Beautiful. Five, six minutes for medium to rare.
0:19:27 > 0:19:31In the meantime, we'll finish our sauce over there.
0:19:31 > 0:19:34Shallots, marrow bone...
0:19:35 > 0:19:37I'm going to add the red wine, OK?
0:19:38 > 0:19:40Don't be shy.
0:19:40 > 0:19:45While this one is cooking now, we do this beautiful mashed potato.
0:19:46 > 0:19:52Take one of these bones here and we're going to stuff the bone with this.
0:19:52 > 0:19:55We put this in the oven as well, guys.
0:19:55 > 0:19:57While this one is cooking,
0:19:57 > 0:20:00I'll take the fillet out.
0:20:00 > 0:20:02Right, OK?
0:20:02 > 0:20:06Now it's time for this beautiful fillet to rest for a few minutes.
0:20:06 > 0:20:10Marrow bones here, a bit of thyme to give it flavour.
0:20:14 > 0:20:17Wow! Let's assemble our beautiful dish.
0:20:17 > 0:20:22Use a bit of this beautiful beef to go round,
0:20:22 > 0:20:26then our beautiful marrow around the plate.
0:20:26 > 0:20:31Now we're going to add our beautiful sauce which we did, OK?
0:20:31 > 0:20:35- Beautiful.- This is a bit of chervil. - It's really beautiful.
0:20:35 > 0:20:40This is what I'm expecting from you today. Ready to go? You've got 20 minutes. Let's go.
0:20:53 > 0:20:58I think the key is getting the meat medium-rare, so quite pink in the middle.
0:21:19 > 0:21:20Deep purple.
0:21:39 > 0:21:40Ah!
0:21:43 > 0:21:44Ooh!
0:21:45 > 0:21:46Hmm.
0:21:53 > 0:21:57The mashed potato, the blue cheese and the Parmesan and the marrow
0:21:58 > 0:22:03it's well done. So well done with that. Very good.
0:22:03 > 0:22:05- But the sauce is not there.- No.
0:22:05 > 0:22:08There's no sauce here, only fat.
0:22:08 > 0:22:15If you present a dish like that, people will not even eat it. There's too much fat going on. OK?
0:22:15 > 0:22:17Aaargh!
0:22:26 > 0:22:30I've had a pretty terrible day. It's really tough.
0:22:30 > 0:22:35If I'd known this, I don't know whether I'd have bloomin' started.
0:22:47 > 0:22:51I'm actually confused now. I don't remember.
0:22:56 > 0:22:59They make it look so easy, don't they?
0:23:09 > 0:23:11I haven't got much sauce there.
0:23:26 > 0:23:31I'm going to put those on the meat, which he didn't, but I am.
0:23:40 > 0:23:42Hi, Sharon.
0:23:42 > 0:23:44Hi, Francesco.
0:23:50 > 0:23:52I like the presentation.
0:23:52 > 0:23:55What happened to the sauce?
0:23:58 > 0:24:03The marrow bone is very good. Perfect, not dry. Enough moisture.
0:24:03 > 0:24:09This should be one minute more. It can become a very dry and boring dish
0:24:09 > 0:24:11without sauce. You see?
0:24:11 > 0:24:17- I panicked. I thought the sauce was going to burn.- Shame for the sauce, but you are nearly there.
0:24:17 > 0:24:19Shame for the sauce.
0:24:24 > 0:24:28I won't sleep tonight, thinking about that sauce.
0:24:28 > 0:24:34But I'll also try to remind myself in my wakeful sleep that he said it was a good dish.
0:24:36 > 0:24:40I love this dish. I love steak, the sauce,
0:24:40 > 0:24:44the thyme, the whole bouquet garni is amazing.
0:24:54 > 0:24:57I've had a real disaster.
0:24:57 > 0:24:59I think this is too salty.
0:25:23 > 0:25:25There you go.
0:25:35 > 0:25:42The mash is good. Good balance between the cheese and potato and bone marrow.
0:25:42 > 0:25:46- The way you cook the meat is very good.- OK.
0:25:46 > 0:25:50- The sauce is wrong. I'm not enjoying this.- I tasted the gravy
0:25:50 > 0:25:57and I thought it was a little bit too sharp, so I added what I thought was sugar. But I picked up salt.
0:25:57 > 0:26:04- And I slung in a bit of potato. - Ah, this is the potato there. - To thicken it.
0:26:04 > 0:26:07The sauce you did ruined your dish.
0:26:08 > 0:26:12'I spent such a lot of time on it. I just goofed it.'
0:26:22 > 0:26:26Yeah, I think it's been my hardest day so far. I really struggled.
0:26:26 > 0:26:30I think I've just got to regroup my thoughts
0:26:30 > 0:26:35and make sure I do some good cooking later on.
0:26:35 > 0:26:41I learnt such a lot from that. If I'm going to be leaving, maybe I did OK today.
0:26:43 > 0:26:47After this experience, I really still want to do well.
0:26:47 > 0:26:52If I didn't feel competitive before, I really feel competitive now.
0:27:28 > 0:27:32Welcome back. I hope you had a great time in the restaurant kitchen.
0:27:32 > 0:27:38This is an invention test. On these benches there are a set of ingredients,
0:27:38 > 0:27:45- an extraordinary and beautiful set of ingredients.- Go and select your ingredients, please.
0:27:46 > 0:27:51They must invent two dishes from ingredients including...
0:27:51 > 0:27:55red snapper, pork sausages pork and beef mince,
0:27:55 > 0:27:58Parma ham, tomatoes,
0:27:58 > 0:28:03peppers, porcini mushrooms, Arborio rice, cheese and chocolate.
0:28:03 > 0:28:07I'm going to tell you the truth - my mind's gone completely blank.
0:28:10 > 0:28:12Two minutes, please.
0:28:18 > 0:28:22Right, guys, here we go. Back to your benches, please.
0:28:25 > 0:28:28It's time for you to truly impress.
0:28:28 > 0:28:32One hour 15 minutes. Your two dishes.
0:28:32 > 0:28:34Let's cook.
0:28:43 > 0:28:47Today is all about inspiration and creativity.
0:28:47 > 0:28:52Who can step up and give us something professional and classy?
0:28:55 > 0:29:03Justin started this competition throwing things at a plate, hoping it would make his food better.
0:29:03 > 0:29:05And it didn't.
0:29:05 > 0:29:10Inside we have lamb sausage, beef, mushrooms, aubergines,
0:29:10 > 0:29:15- cheese, pasta, salt, pepper, milk. - And bacon lardons.
0:29:15 > 0:29:17And bacon lardons! Brilliant.
0:29:17 > 0:29:22Now we're starting to see Justin refine his food, get excited
0:29:22 > 0:29:25and understand his true potential.
0:29:25 > 0:29:28I really love that. Honestly, that is lovely.
0:29:28 > 0:29:33And there's not a sparkler or an umbrella or anything silly. Well done.
0:29:33 > 0:29:38My question for Justin is can he keep that momentum going?
0:29:40 > 0:29:45I think I perform best under pressure. Today's the invention test.
0:29:45 > 0:29:49It's potentially an area where I can do well.
0:29:53 > 0:29:56Justin, you're missing something.
0:29:56 > 0:30:01- I'm missing Colin.- How do you feel? - When Colin was in the contest,
0:30:01 > 0:30:05I wasn't really enjoying it. I didn't want to be competitive with Colin.
0:30:05 > 0:30:09- Now I feel much more competitive. - Good.
0:30:09 > 0:30:13- What are you cooking for us? - Fish pie and ratatouille.
0:30:13 > 0:30:17And a dessert with boudoir biscuits and peaches, figs and orange.
0:30:17 > 0:30:22- You are really pushing yourself. - I want to perform under pressure.
0:30:29 > 0:30:32Justin is making a fish pie served with ratatouille.
0:30:32 > 0:30:39A mixture of courgettes, peppers, onions and acidic tomato. On fish pie?! Really?
0:30:39 > 0:30:45I do like the idea of the dessert he's making. That could be absolutely delicious
0:30:45 > 0:30:47if he can make it look elegant.
0:30:50 > 0:30:54You have 30 minutes. 30 minutes have gone.
0:30:54 > 0:30:58Danny is a renowned musician and he's a bit of a character.
0:30:58 > 0:31:05I've watched his food grow and it is seriously good. That souffle was as close to perfection as you get.
0:31:06 > 0:31:11It's a raspberry souffle in a raspberry sauce. Faultless.
0:31:13 > 0:31:19- Absolutely faultless. - I need to know if Danny was just a flash in the pan.
0:31:19 > 0:31:25He had a little wobble in that kitchen, people screaming orders, lots of hustle and bustle.
0:31:25 > 0:31:28Today he's got a lot to prove.
0:31:29 > 0:31:31I feel a bit more apprehensive.
0:31:31 > 0:31:35My confidence was higher and has taken a knock.
0:31:35 > 0:31:37Smash it up!
0:31:38 > 0:31:44- Danny, what are your two dishes? - Sausage and mash with onion gravy
0:31:44 > 0:31:50- and an open fish ciabatta Italiano. - A fish sandwich?- No, an open fish ciabatta Italiano.
0:31:50 > 0:31:55- Sausages and mash and a fish sandwich?- Yeah.
0:31:55 > 0:32:00I'm trying to be inventive on this. It's a different sort of dish.
0:32:00 > 0:32:04I'm not exactly 100% sure what I'm doing. Maybe that's how you learn.
0:32:07 > 0:32:13Danny is doing sausages and mashed potato, which, in a way, might be OK
0:32:13 > 0:32:21because he's decided to reach for those dry porcini mushrooms. We may get lovely gravy. Is it enough?
0:32:22 > 0:32:26Then he wants to do some fried fish on bread with tomatoes.
0:32:26 > 0:32:30It sounds a bit muddled to me.
0:32:31 > 0:32:3415 minutes left, guys. 15 minutes.
0:32:34 > 0:32:40Sharon is an actress on stage and screen. Her food is decent. It shows a decent touch.
0:32:40 > 0:32:47It's all very light and fresh, but big on flavour. I don't mind telling you I really liked that.
0:32:47 > 0:32:50But it hasn't wowed. It hasn't thrilled.
0:32:50 > 0:32:57It's nicely made, it tastes nice. It needs something else and that something else is a sauce.
0:32:57 > 0:33:00I want better than nice from Sharon.
0:33:03 > 0:33:08My confidence is restricted only by my knowledge.
0:33:08 > 0:33:11That freaked me at the beginning.
0:33:14 > 0:33:18- Tell us your two dishes today. - I have absolutely no idea.
0:33:18 > 0:33:22- I'm literally doing it as I go along. - Oh, no.- But it's coming.
0:33:22 > 0:33:27- Like a snowball rolling down a hill. - That was very poetic.
0:33:27 > 0:33:30If your food can be as poetic, brilliant.
0:33:30 > 0:33:33If it could be, yeah!
0:33:33 > 0:33:39- Just decide what you're gonna do and deliver it.- Sharon, thank you. - Thank you.
0:33:44 > 0:33:50Sharon, she's cooking some mince and she's going to bake that in the oven with some potatoes.
0:33:50 > 0:33:57Then she's completely unsure what her second dish is going to be. She's cooking fish and some peaches.
0:33:57 > 0:33:59That slightly concerns me.
0:34:04 > 0:34:07Four minutes to give us something impressive!
0:34:19 > 0:34:23Just 60 seconds to finish off your dishes, guys.
0:34:28 > 0:34:30Stop! That's it. Finished.
0:34:39 > 0:34:47Justin has cooked a fish pie with ratatouille, followed by a dessert of stewed peaches and figs
0:34:47 > 0:34:52topped with marsala wine, cream and sponge fingers.
0:34:57 > 0:35:04I really like the creamy mash on top of your pie and I like the rich mushroom sauce, well seasoned,
0:35:04 > 0:35:11but for me the acidity of that ratatouille with the cream is just a very strange texture.
0:35:11 > 0:35:14Almost curdling on your palate.
0:35:15 > 0:35:16Right.
0:35:22 > 0:35:28- I like your fish pie.- Thank you. - It's thick and it's creamy. Don't want to eat that ratatouille.
0:35:28 > 0:35:33- Doesn't match. - From fish pie...to dessert.
0:35:36 > 0:35:42Instead of it looking absolutely beautiful, which it could have, it looks a bit cheap.
0:35:48 > 0:35:53What is in there is, in essence, a perfect flavour combination.
0:35:53 > 0:35:58What its outcome is is quite a mushy, indescribable mix of things.
0:35:58 > 0:36:04And I think that's a real shame because I was really looking forward to that.
0:36:10 > 0:36:13That is mostly cream and chocolate.
0:36:13 > 0:36:18You can taste fruit in the background and it's all a little bit wet.
0:36:18 > 0:36:23You seem to throw things at a plate and it becomes a bit heavy.
0:36:23 > 0:36:29Just lighten up a little bit and free yourself of that burden of feeling you've got to do more.
0:36:29 > 0:36:31You don't need to.
0:36:31 > 0:36:36'I don't know if today took me that much further than I was at.'
0:36:36 > 0:36:39How sad. Oh, gutted.
0:36:42 > 0:36:47Sharon has made baked fish with peaches wrapped in Parma ham, with a rocket salad
0:36:47 > 0:36:50and a white bean puree,
0:36:50 > 0:36:54followed by a vegetable and minced beef tray bake.
0:37:03 > 0:37:07I'm surprised that I don't dislike the peach and the fish.
0:37:07 > 0:37:14What is difficult here is the texture - all that chewy, salty ham and dried fish. That is an issue.
0:37:23 > 0:37:28The addition of stewed peach with fish, it doesn't quite work.
0:37:28 > 0:37:31- Sorry.- That's OK. - That was your fish.
0:37:31 > 0:37:34Let's try your bake.
0:37:34 > 0:37:39This isn't right. I don't know how it was ever going to be.
0:37:39 > 0:37:43- You've got to have a clear idea of where you're going.- Yes.
0:37:49 > 0:37:55No, not at all. You're getting water off the courgette, meatiness, potato and cream.
0:37:55 > 0:37:59- It doesn't feel right or taste right.- Don't worry.
0:37:59 > 0:38:01OK.
0:38:06 > 0:38:12For me, it doesn't work, Sharon. You know it doesn't work. It's not there.
0:38:13 > 0:38:18I'm not feeling destroyed because I know where I failed.
0:38:19 > 0:38:23But I also know what I was trying.
0:38:23 > 0:38:28I really wanted to try today. To try.
0:38:28 > 0:38:31I have no desire to fail,
0:38:31 > 0:38:35but I'm not sure how much I've got left in me in terms of stamina.
0:38:35 > 0:38:38It's painful! It's really hard.
0:38:41 > 0:38:45Danny has cooked red snapper on ciabatta,
0:38:45 > 0:38:50followed by bangers and mash with a wild mushroom gravy.
0:38:51 > 0:38:55The fish sandwich, it's creative, it's interesting,
0:38:55 > 0:38:59it's individual. It's definitely one in a million. It could work.
0:38:59 > 0:39:02Who knows?
0:39:09 > 0:39:16Your fish on top is cooked absolutely beautifully, seasoned well with some pistachio nuts
0:39:16 > 0:39:22for a nice background to it. But the whole thing does just taste like a toasted tomato sandwich
0:39:22 > 0:39:28because the tomatoes and those onions and the garlic and basil sitting underneath that fish
0:39:28 > 0:39:33is so powerful, it overpowers the fish altogether.
0:39:40 > 0:39:44It's not a write-off. Not at all.
0:39:46 > 0:39:53The fish is nice, fish and tomatoes is nice. The tomatoes and bread is nice. You just lose the fish
0:39:53 > 0:39:56with all that bread and tomato.
0:39:56 > 0:40:02I think you've got the makings of something good there. It just needs a little bit of work.
0:40:09 > 0:40:14Your sausages are cooked well, but they are full of fennel
0:40:14 > 0:40:20and that means it's quite difficult to match them with those flavours of onion gravy and potato.
0:40:20 > 0:40:21Yeah.
0:40:28 > 0:40:35The flavours are nice. The mashed potato is really smooth, there's sweetness from the onions and gravy.
0:40:35 > 0:40:38It's well made. It tastes good.
0:40:38 > 0:40:42Danny, you seem a bit down and I don't know why.
0:40:42 > 0:40:47I'm a bit disappointed that I did sausage and mash. You need to be more creative.
0:40:47 > 0:40:54I think it really just shows you as a cook and when you get frightened, you revert back to things you like,
0:40:54 > 0:40:58things you find comforting. That's not a bad way to go.
0:40:58 > 0:41:03'After today, I'm going to have to cook really well, I think.'
0:41:03 > 0:41:07There's a lot banking on the next task.
0:41:14 > 0:41:18We sent you to that restaurant to see what you'd learn. Now we know.
0:41:18 > 0:41:24There were a couple of mistakes in the room. It's OK, so long as we move on from those mistakes.
0:41:24 > 0:41:28Thank you for all your hard work. Off you go.
0:41:48 > 0:41:55I think that Justin today has understood what he needs to do - just a little bit of refinement.
0:41:55 > 0:42:00He's done it before, he's made the massive leap, he's taken away
0:42:00 > 0:42:03all those weird things he decorated his food with.
0:42:03 > 0:42:08Now he needs to just think about the heart and soul of each dish.
0:42:08 > 0:42:14Not completely successful today, but I'm happy that he's going in the right direction.
0:42:16 > 0:42:21I hope that Sharon's learnt that she has to plan before she starts.
0:42:21 > 0:42:27She can cook well, but that is what happens when you don't plan.
0:42:27 > 0:42:32Sharon is a good cook at heart. Her food is always crowd-pleasing, well-seasoned,
0:42:32 > 0:42:36always well-cooked. Today it was confused, as Sharon was.
0:42:38 > 0:42:45The creative side of Danny came out with his fish sandwich. It was a great dish in the making.
0:42:45 > 0:42:50He shouldn't be so hard on himself. He wants to create masterpieces every time.
0:42:50 > 0:42:57I think Danny's a good cook. Now I think all three of them are, but they've got to prove it.
0:43:05 > 0:43:12Tomorrow the battle for a place in the semi-finals reaches its climax...
0:43:12 > 0:43:16No! Where have my tomatoes gone?
0:43:16 > 0:43:20..as the celebrities face the harshest of critics...
0:43:20 > 0:43:25- This does not work for me. - I'm not quite sure it's cooked.
0:43:26 > 0:43:29..and find out their fate.
0:43:29 > 0:43:32The person leaving us...
0:43:46 > 0:43:50Subtitles by Subtext for Red Bee Media Ltd - 2011
0:43:51 > 0:43:53Email subtitling@bbc.co.uk