Episode 14 Celebrity MasterChef


Episode 14

The third heat of Celebrity MasterChef 2011 continues, as the three remaining contestants are challenged to cook a lunch service in London restaurant L'Anima.


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Transcript


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

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I don't want to leave the party early. I need to prove to myself that I'm good.

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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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Everyone's been cooking really well. Yeah, I think it's wide open.

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I'd like to win if I can stay the course. You've got to be made of steel.

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Cooking doesn't get tougher than this.

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All this week, these three celebrities have been set challenges to determine their expertise.

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At the end of the week, only the best will go through to the semi-finals.

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We've got three great cooks.

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Three people now have their eye on the title.

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This is where we start to see whether they can raise their food just one more level.

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Allora, ragazzi, marcia!

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Today, they're thrown in at the deep end,

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cooking to professional standards in a busy London restaurant.

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Not bad for the first one. Let's go.

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Then they'll have to show John and Gregg what they've learnt.

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If my chances were judged by the level of nerves I have, then I'd win.

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I'm just terrified all the time.

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I completely want to do well. I want to stand back and say,

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"For goodness sake, Justin, you're a brilliant cook!"

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It has kind of taken over my immediate life.

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I guess I've caught the bug.

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It's 9am and Danny, Sharon and Justin are heading to cook in their first professional service.

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I'm looking forward to shouting, "Yes, Chef," and stuff like that.

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I hope I can feed them, the poor people coming in to eat this food.

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I'd like to think I'm not going to kill anybody today,

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either by knife attack in the kitchen or food poisoning.

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This is L'Anima in the city of London

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which is famous for its contemporary Italian cuisine.

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They will be working under chef-patron Francesco Mazzei.

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-Good morning, guys.

-Good morning.

-It's going to be a very busy day. We've got 120 on the books.

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The food has to be spot-on. If not, we're going to have an issue.

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-All right? So let's go, let's start.

-Thank you.

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Each celebrity will be in charge of one dish during a busy lunchtime service.

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The starter portion is three, the main course portion is five.

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Actor Sharon will be cooking a pumpkin tortelli with a sage and brown butter sauce.

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-What we want you to achieve.

-OK.

-Well done.

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-Sharon, the first one, I'm quite impressed, but you're going to do 100.

-100?

-Yeah.

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Now we're going to make some brown butter with a bit of sage.

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It's important we don't burn it because we'll use the sage leaves to decorate the dish.

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Two, three.

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-Ciao, ciao. OK?

-Yeah.

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-When it starts to...

-Bubble.

-..your butter is ready. We don't want the butter too brown.

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A bit of Parmesan underneath.

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The beautiful brown butter. Look. Huh?

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That's your dish.

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It has to be spot-on.

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Nothing less than this.

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Fantastico.

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Musician Danny is in charge of a starter of octopus, cannellini beans and ricotta cheese,

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topped with a watercress salad.

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Danny, here... Look at that.

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Your thyme... Beautiful, beautiful flavour. Beautiful flavour.

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OK? I like my garlic to be golden.

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And then look, water and the cannellini together.

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-OK? Nice.

-A handful?

-Yes.

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It smells good? Look, huh? Bellissimo!

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-Then salt, pepper...

-Salt and pepper.

-Then we leave it on the side.

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In the meantime, we make sure the pan is hot enough, and next to it, we put the octopus.

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Very important, Danny. It has to be a very hot pan. Is it nice?

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-It's starting to go golden.

-Beautiful. That's what we want.

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You've got the cannellini here, the octopus, the ricotta and the dressing.

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So cannellini here on the plate...

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OK?

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A little bit of juice from the cannellini... Always helps a bit.

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One...

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Two...

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Three.

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Then the ricotta mustia on top. OK?

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This beautiful octopus. OK?

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Then you use your hands.

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OK?

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-Then you can do this.

-A little bit round the edge.

-And you're ready to go.

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-If it doesn't come like that, I will shout at you. You don't want that.

-I'll try my best.

-Good.

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What I want you to do is this. OK, look.

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-What you'll do...

-Shave off those little bits?

-Yeah.

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Interior designer Justin will be responsible for the special of the day -

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asparagus and a bean mix, topped with an egg and black truffle.

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-This one cost me £1,000 a kilo.

-Wow!

-So you'd better make the dish perfect.

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-I won't waste a bit.

-If not, we'll have trouble at the pass.

-OK.

-This dish will be sold for £30.

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-£30?

-30. Three-zero.

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We're going to cook peas and broad beans. OK?

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-The asparagus are ready for me in two minutes, two minutes and a half. Now we do the broad beans.

-OK.

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-Broad beans in the water.

-OK.

-OK?

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Fantastic. Look at that. Now...

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-A little butter here... Got a nice shape.

-OK.

-Asparagus here.

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Your broad beans. OK?

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Parmigiano-Reggiano on top.

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OK, they're going to gratin together.

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OK, easy. No?

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-Fantastic. Done.

-Perfect.

-What we're doing now is this.

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We'll do this one here on the plate. OK?

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-Bring on the egg.

-The egg on top. Be careful not to break the egg.

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-Do you understand now why it's £30?

-Oh, my goodness! Wow!

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I don't want this dish to be clean at all. I want it to go out as messy as it is with the truffle.

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-That's your dish, OK?

-Well done.

-Justin, that's what I want at the pass. OK? No mistakes.

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If I send it back, the customer will suffer and you will suffer.

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I want a runny egg and I want a very crunchy taste of the vegetables.

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-I want to get this right. Do you want me to start preparing the vegetables now?

-Start preparing them now.

-OK.

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The celebrities now have two hours to get everything ready ahead of service.

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Danny gets to work preparing his octopus.

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I feel fairly confident.

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But sometimes when you're really confident about something, that's when it all goes wrong.

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Meanwhile, Sharon rolls and cuts her pasta.

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It's a full-time, full-on experience, this cooking lark.

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I've never done anything like this in my life before.

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This dish is worth £30. It's topped with black truffle shavings, so bags and bags of pressure.

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If I screw up, I waste this restaurant 30 quid a pop. I'm not going to do that.

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I'm all prepped up and ready to go.

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I think it's going to go mental.

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All right, guys, 120 confirmed,

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so we'll have 10 to 20 walk in, yeah? 140. Rock'n'roll, huh?

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Viva la mamma!

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-Allora, marcia! Four scallops, one tortelli!

-Yes, Chef!

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Sharon and Justin have the first orders of the day.

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This is breaking.

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Shall I take it out again?

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-That's breaking as well and that's the new lot.

-Yeah, do a new one.

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-Chef!

-Marcia!

-Chef, I've got to do the tortellini starter, yeah?

-Yes, three.

-Three?

-OK?

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You've got three minutes to go.

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Marcia! Due Norcia, a starter of the day, which is asparagus.

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Hello!

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I think we're in business now, so I've got to get the process right.

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Under there.

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-Sharon, one minute to go.

-One minute to go?!

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I gave you three minutes three minutes ago.

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-Plate it on the pass.

-OK, I just need to know.

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-Sharon, we're running late.

-What do I do? Bring the plate over there?

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-Yeah, you've got to plate the dish by yourself.

-Will somebody check if it's cooked?

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-Yeah.

-Is it cooked?

-Good.

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Is it cooked? I'm nervous. What if it's not cooked?

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If you don't think it's cooked, go back again into the water.

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OK, I've got the scallops ready here. I need my tortelli, please.

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-Sharon...

-Parmesan on top?

-More Parmesan on top.

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Excuse me.

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You put a bit too much sage for my taste, but not bad to be the first one.

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Wow, that looks great.

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-OK, it's not bad.

-OK.

-£30 - more truffle, please.

-More truffle.

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-A little bit less butter. I like the way you cook your egg.

-Is it good?

-Yes, it's good.

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Marcia!

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Four starter of the day, four asparagus, my friend. Two - no eggs.

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Sharon, she was pretty good for the first one and also Justin.

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I want to see now how he copes under pressure.

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Oh, no.

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Two with eggs, two without?

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Starter of the day, baccala, fritto misto, parmigiana!

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-One more for you, Justin, yeah?

-All right.

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OK, here we go, a VIP. It's got one, two... No, one carpaccio, one more starter of the day!

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-I need to have six of these. It's not gratined properly.

-No?

-It's not gratined.

-More? Oh, my God!

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Come on, quick, quick, quick!

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Give it to me. Start to plate those two, please.

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Two without the egg first, guys.

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-Justin, more truffle.

-OK.

-£30 dish.

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-More truffle, guys. Hold on a second.

-Go!

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-OK, that's it, go! Marcia!

-Go, go, guys! These are ready.

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-Don't waste my truffle. It's expensive. One more starter. Run, run, run!

-Two more!

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I had the asparagus. It was very nice.

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It complemented the egg and the black truffle very well. Very enjoyable.

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-Marcia! Octopus, carpaccio, due pork belly, parmigiana, rabbit!

-Si, Chef!

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30 minutes into service and Danny suddenly gets three orders at once.

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Marcia! Octopus, crab, baccala!

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Si!

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This is cold.

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Hey! Danny, try... Try the beans.

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-Cold.

-Cold, no salt. What shall we do? Come on, do it again.

-OK.

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Quick. Do it again, quick!

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I'm not as busy as everyone else. Everyone seems to want those truffles and that octopus.

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Danny, I need the octopus in three minutes at the pass. Come on, quick!

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That's much better than the one before. Leave it there. Clean the dish and let's go!

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Whoo! I think... Have I got another one?

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It's intense, but mental.

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Danny, Danny, come here. Look at the beans. They're dry! They're dry!

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They're no good! The water, the emulsion.

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I can't wait any more, so I'm going to do this one quick, quick.

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Put it back in. OK?

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You see this water? This is what we've got the water for. You see why? That, that... Its own water.

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This is what I want.

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Like that. Moist, moist.

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-OK.

-Come on. That's it.

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Hey, next one like this then.

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-OK?

-Have I got another order now?

-Yeah, you've got one more.

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You're already late. Come on!

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I can't get my damn beans right.

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-Allora, marcia! One octopus, due tortellini, one asparagus!

-Si!

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-Is that two tortellini you've got there? Two starter portions?

-Yeah, three and three. OK, well done.

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That's good, that's good. Keep going, keep going.

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I had the pumpkin and sage tortelli and it was absolutely delicious. Really enjoyable.

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Danny is doing his best. I'm on his back. I don't know if he likes that.

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He's not sure about my beans.

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Maybe he just likes me.

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-Do your best.

-OK.

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If not, I don't let you cook any more, yeah? Do your best.

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Come on, take it out.

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Watch out. That's really hot there, man.

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OK, they're getting very dry. Put a bit on the plate.

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How about this?

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Bravo!

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Octopus and ricotta... You show me at the end.

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-OK, already a good improvement. Come on, man.

-OK.

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You've got a nice touch.

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You've got a very nice, gentle touch.

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Rock'n'roll! Bravo, bravo! Let's go, two octopus, quick, quick, quick!

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I had the octopus with the cannellini beans.

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I thought it was fantastic. It was perfectly tender, the octopus.

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And the vinaigrette on top of the salad was fantastic.

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It was delicious.

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Danny, Sharon, Justin, thank you very much. You've done a fantastic job today.

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Clean your area, please, ready for the next challenge, something very exciting. Well done for today.

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Grazie, ragazzi!

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I'm impressed. Sharon did a fantastic job.

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There's not much bad about it. Only thing I can tell - bit slow.

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But overall, I'm impressed.

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It's tiring. You've got to respect it. I will never look at food in a restaurant in the same way again.

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Justin, incredible. He sold about 20 of our special today at £30 each.

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Overall, I'm quite impressed, quite impressed.

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Today, I had the most expensive dish, but I think I pulled it together with aplomb and I'm really, really proud.

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Danny, I think he's got good taste,

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but he served the beans dry a couple of times and he panicked a bit.

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So I went on his back, showed him again and the guy, he got it. And the result was good at the end.

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I've been in more stressful situations, but not that many.

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I've maybe got a bit of ground to make up.

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After a busy service, the celebrities must now cook chef Francesco Mazzei's signature dish -

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a bone marrow stuffed with Parmesan mash and covered with tagliata

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or slices of black Scotch beef, served with blue cheese, fried marrow and a red wine sauce.

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It's important we seal all around because when it cooks, it doesn't lose the jus.

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This is the nice colour we want. Bit of butter...

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And now I'm going to put this one inside the wood-fired oven, OK?

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Beautiful. Five, six minutes for medium to rare.

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In the meantime, we'll finish our sauce over there.

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Shallots, marrow bone...

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I'm going to add the red wine, OK?

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Don't be shy.

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While this one is cooking now, we do this beautiful mashed potato.

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Take one of these bones here and we're going to stuff the bone with this.

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We put this in the oven as well, guys.

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While this one is cooking,

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I'll take the fillet out.

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Right, OK?

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Now it's time for this beautiful fillet to rest for a few minutes.

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Marrow bones here, a bit of thyme to give it flavour.

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Wow! Let's assemble our beautiful dish.

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Use a bit of this beautiful beef to go round,

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then our beautiful marrow around the plate.

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Now we're going to add our beautiful sauce which we did, OK?

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-Beautiful.

-This is a bit of chervil.

-It's really beautiful.

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This is what I'm expecting from you today. Ready to go? You've got 20 minutes. Let's go.

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I think the key is getting the meat medium-rare, so quite pink in the middle.

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Deep purple.

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Ah!

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Ooh!

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Hmm.

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The mashed potato, the blue cheese and the Parmesan and the marrow

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it's well done. So well done with that. Very good.

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-But the sauce is not there.

-No.

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There's no sauce here, only fat.

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If you present a dish like that, people will not even eat it. There's too much fat going on. OK?

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Aaargh!

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I've had a pretty terrible day. It's really tough.

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If I'd known this, I don't know whether I'd have bloomin' started.

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I'm actually confused now. I don't remember.

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They make it look so easy, don't they?

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I haven't got much sauce there.

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I'm going to put those on the meat, which he didn't, but I am.

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Hi, Sharon.

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Hi, Francesco.

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I like the presentation.

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What happened to the sauce?

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The marrow bone is very good. Perfect, not dry. Enough moisture.

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This should be one minute more. It can become a very dry and boring dish

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without sauce. You see?

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-I panicked. I thought the sauce was going to burn.

-Shame for the sauce, but you are nearly there.

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Shame for the sauce.

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I won't sleep tonight, thinking about that sauce.

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But I'll also try to remind myself in my wakeful sleep that he said it was a good dish.

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I love this dish. I love steak, the sauce,

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the thyme, the whole bouquet garni is amazing.

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I've had a real disaster.

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I think this is too salty.

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There you go.

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The mash is good. Good balance between the cheese and potato and bone marrow.

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-The way you cook the meat is very good.

-OK.

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-The sauce is wrong. I'm not enjoying this.

-I tasted the gravy

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and I thought it was a little bit too sharp, so I added what I thought was sugar. But I picked up salt.

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-And I slung in a bit of potato.

-Ah, this is the potato there.

-To thicken it.

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The sauce you did ruined your dish.

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'I spent such a lot of time on it. I just goofed it.'

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Yeah, I think it's been my hardest day so far. I really struggled.

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I think I've just got to regroup my thoughts

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and make sure I do some good cooking later on.

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I learnt such a lot from that. If I'm going to be leaving, maybe I did OK today.

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After this experience, I really still want to do well.

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If I didn't feel competitive before, I really feel competitive now.

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Welcome back. I hope you had a great time in the restaurant kitchen.

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This is an invention test. On these benches there are a set of ingredients,

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-an extraordinary and beautiful set of ingredients.

-Go and select your ingredients, please.

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They must invent two dishes from ingredients including...

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red snapper, pork sausages pork and beef mince,

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Parma ham, tomatoes,

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peppers, porcini mushrooms, Arborio rice, cheese and chocolate.

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I'm going to tell you the truth - my mind's gone completely blank.

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Two minutes, please.

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Right, guys, here we go. Back to your benches, please.

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It's time for you to truly impress.

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One hour 15 minutes. Your two dishes.

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Let's cook.

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Today is all about inspiration and creativity.

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Who can step up and give us something professional and classy?

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Justin started this competition throwing things at a plate, hoping it would make his food better.

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And it didn't.

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Inside we have lamb sausage, beef, mushrooms, aubergines,

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-cheese, pasta, salt, pepper, milk.

-And bacon lardons.

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And bacon lardons! Brilliant.

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Now we're starting to see Justin refine his food, get excited

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and understand his true potential.

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I really love that. Honestly, that is lovely.

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And there's not a sparkler or an umbrella or anything silly. Well done.

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My question for Justin is can he keep that momentum going?

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I think I perform best under pressure. Today's the invention test.

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It's potentially an area where I can do well.

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Justin, you're missing something.

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-I'm missing Colin.

-How do you feel?

-When Colin was in the contest,

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I wasn't really enjoying it. I didn't want to be competitive with Colin.

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-Now I feel much more competitive.

-Good.

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-What are you cooking for us?

-Fish pie and ratatouille.

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And a dessert with boudoir biscuits and peaches, figs and orange.

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-You are really pushing yourself.

-I want to perform under pressure.

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Justin is making a fish pie served with ratatouille.

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A mixture of courgettes, peppers, onions and acidic tomato. On fish pie?! Really?

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I do like the idea of the dessert he's making. That could be absolutely delicious

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if he can make it look elegant.

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You have 30 minutes. 30 minutes have gone.

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Danny is a renowned musician and he's a bit of a character.

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I've watched his food grow and it is seriously good. That souffle was as close to perfection as you get.

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It's a raspberry souffle in a raspberry sauce. Faultless.

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-Absolutely faultless.

-I need to know if Danny was just a flash in the pan.

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He had a little wobble in that kitchen, people screaming orders, lots of hustle and bustle.

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Today he's got a lot to prove.

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I feel a bit more apprehensive.

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My confidence was higher and has taken a knock.

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Smash it up!

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-Danny, what are your two dishes?

-Sausage and mash with onion gravy

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-and an open fish ciabatta Italiano.

-A fish sandwich?

-No, an open fish ciabatta Italiano.

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-Sausages and mash and a fish sandwich?

-Yeah.

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I'm trying to be inventive on this. It's a different sort of dish.

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I'm not exactly 100% sure what I'm doing. Maybe that's how you learn.

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Danny is doing sausages and mashed potato, which, in a way, might be OK

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because he's decided to reach for those dry porcini mushrooms. We may get lovely gravy. Is it enough?

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Then he wants to do some fried fish on bread with tomatoes.

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It sounds a bit muddled to me.

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15 minutes left, guys. 15 minutes.

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Sharon is an actress on stage and screen. Her food is decent. It shows a decent touch.

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It's all very light and fresh, but big on flavour. I don't mind telling you I really liked that.

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But it hasn't wowed. It hasn't thrilled.

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It's nicely made, it tastes nice. It needs something else and that something else is a sauce.

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I want better than nice from Sharon.

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My confidence is restricted only by my knowledge.

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That freaked me at the beginning.

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-Tell us your two dishes today.

-I have absolutely no idea.

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-I'm literally doing it as I go along.

-Oh, no.

-But it's coming.

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-Like a snowball rolling down a hill.

-That was very poetic.

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If your food can be as poetic, brilliant.

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If it could be, yeah!

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-Just decide what you're gonna do and deliver it.

-Sharon, thank you.

-Thank you.

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Sharon, she's cooking some mince and she's going to bake that in the oven with some potatoes.

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Then she's completely unsure what her second dish is going to be. She's cooking fish and some peaches.

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That slightly concerns me.

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Four minutes to give us something impressive!

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Just 60 seconds to finish off your dishes, guys.

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Stop! That's it. Finished.

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Justin has cooked a fish pie with ratatouille, followed by a dessert of stewed peaches and figs

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topped with marsala wine, cream and sponge fingers.

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I really like the creamy mash on top of your pie and I like the rich mushroom sauce, well seasoned,

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but for me the acidity of that ratatouille with the cream is just a very strange texture.

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Almost curdling on your palate.

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Right.

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-I like your fish pie.

-Thank you.

-It's thick and it's creamy. Don't want to eat that ratatouille.

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-Doesn't match.

-From fish pie...to dessert.

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Instead of it looking absolutely beautiful, which it could have, it looks a bit cheap.

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What is in there is, in essence, a perfect flavour combination.

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What its outcome is is quite a mushy, indescribable mix of things.

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And I think that's a real shame because I was really looking forward to that.

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That is mostly cream and chocolate.

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You can taste fruit in the background and it's all a little bit wet.

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You seem to throw things at a plate and it becomes a bit heavy.

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Just lighten up a little bit and free yourself of that burden of feeling you've got to do more.

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You don't need to.

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'I don't know if today took me that much further than I was at.'

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How sad. Oh, gutted.

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Sharon has made baked fish with peaches wrapped in Parma ham, with a rocket salad

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and a white bean puree,

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followed by a vegetable and minced beef tray bake.

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I'm surprised that I don't dislike the peach and the fish.

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What is difficult here is the texture - all that chewy, salty ham and dried fish. That is an issue.

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The addition of stewed peach with fish, it doesn't quite work.

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-Sorry.

-That's OK.

-That was your fish.

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Let's try your bake.

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This isn't right. I don't know how it was ever going to be.

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-You've got to have a clear idea of where you're going.

-Yes.

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No, not at all. You're getting water off the courgette, meatiness, potato and cream.

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-It doesn't feel right or taste right.

-Don't worry.

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OK.

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For me, it doesn't work, Sharon. You know it doesn't work. It's not there.

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I'm not feeling destroyed because I know where I failed.

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But I also know what I was trying.

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I really wanted to try today. To try.

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I have no desire to fail,

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but I'm not sure how much I've got left in me in terms of stamina.

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It's painful! It's really hard.

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Danny has cooked red snapper on ciabatta,

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followed by bangers and mash with a wild mushroom gravy.

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The fish sandwich, it's creative, it's interesting,

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it's individual. It's definitely one in a million. It could work.

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Who knows?

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Your fish on top is cooked absolutely beautifully, seasoned well with some pistachio nuts

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for a nice background to it. But the whole thing does just taste like a toasted tomato sandwich

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because the tomatoes and those onions and the garlic and basil sitting underneath that fish

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is so powerful, it overpowers the fish altogether.

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It's not a write-off. Not at all.

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The fish is nice, fish and tomatoes is nice. The tomatoes and bread is nice. You just lose the fish

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with all that bread and tomato.

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I think you've got the makings of something good there. It just needs a little bit of work.

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Your sausages are cooked well, but they are full of fennel

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and that means it's quite difficult to match them with those flavours of onion gravy and potato.

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Yeah.

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The flavours are nice. The mashed potato is really smooth, there's sweetness from the onions and gravy.

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It's well made. It tastes good.

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Danny, you seem a bit down and I don't know why.

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I'm a bit disappointed that I did sausage and mash. You need to be more creative.

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I think it really just shows you as a cook and when you get frightened, you revert back to things you like,

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things you find comforting. That's not a bad way to go.

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'After today, I'm going to have to cook really well, I think.'

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There's a lot banking on the next task.

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We sent you to that restaurant to see what you'd learn. Now we know.

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There were a couple of mistakes in the room. It's OK, so long as we move on from those mistakes.

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Thank you for all your hard work. Off you go.

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I think that Justin today has understood what he needs to do - just a little bit of refinement.

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He's done it before, he's made the massive leap, he's taken away

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all those weird things he decorated his food with.

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Now he needs to just think about the heart and soul of each dish.

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Not completely successful today, but I'm happy that he's going in the right direction.

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I hope that Sharon's learnt that she has to plan before she starts.

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She can cook well, but that is what happens when you don't plan.

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Sharon is a good cook at heart. Her food is always crowd-pleasing, well-seasoned,

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always well-cooked. Today it was confused, as Sharon was.

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The creative side of Danny came out with his fish sandwich. It was a great dish in the making.

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He shouldn't be so hard on himself. He wants to create masterpieces every time.

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I think Danny's a good cook. Now I think all three of them are, but they've got to prove it.

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Tomorrow the battle for a place in the semi-finals reaches its climax...

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No! Where have my tomatoes gone?

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..as the celebrities face the harshest of critics...

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-This does not work for me.

-I'm not quite sure it's cooked.

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..and find out their fate.

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The person leaving us...

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Subtitles by Subtext for Red Bee Media Ltd - 2011

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Email [email protected]

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The third heat of Celebrity MasterChef 2011 continues, as the three remaining contestants are challenged to cook a lunch service in London restaurant L'Anima before cooking the chef's signature dish. They then head back to the MasterChef kitchen to show John and Gregg how far they have come.


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