0:00:03 > 0:00:0616 celebrities are battling it out
0:00:06 > 0:00:10to win the coveted MasterChef crown.
0:00:11 > 0:00:13I'd love to win it. It would be so exciting.
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:26Perfection on a plate. That's what I want to try and achieve.
0:00:28 > 0:00:30I'm very competitive.
0:00:30 > 0:00:32To win it would be fantastic.
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
0:00:53 > 0:00:57to become the next MasterChef champion.
0:00:57 > 0:00:58But at the end of this week,
0:00:58 > 0:01:02only the best cooks will go through to the semi-finals.
0:01:02 > 0:01:04I'd love to win MasterChef.
0:01:04 > 0:01:07If I didn't, I'd be letting myself down.
0:01:10 > 0:01:12It would be lovely to go to the top.
0:01:12 > 0:01:16I don't want to go early...whatever happens.
0:01:18 > 0:01:20I just want to make sure I do my best
0:01:20 > 0:01:23and, ultimately, rise to the challenge.
0:01:25 > 0:01:27I absolutely adore being in the kitchen.
0:01:27 > 0:01:29It's a chance to be inventive.
0:01:29 > 0:01:31What we want is a brilliant cook.
0:01:31 > 0:01:36Somebody who can raise their food from their home style
0:01:36 > 0:01:38to something really special.
0:01:38 > 0:01:43Today, our celebrities will face three challenges
0:01:43 > 0:01:46designed to assess their culinary skills.
0:01:46 > 0:01:49We have four extraordinary characters today.
0:01:49 > 0:01:53They are all passionate about food, we know they're all driven people.
0:01:53 > 0:01:56- I think we're in for a treat. - Let the competition begin.
0:01:59 > 0:02:02This is the skills test.
0:02:02 > 0:02:05Not an easy way for our celebrities to start MasterChef.
0:02:05 > 0:02:08Today we're going to ask them to make us an endive salad
0:02:08 > 0:02:10with a mustard dressing, and to poach an egg
0:02:10 > 0:02:12and put that on top of it,
0:02:12 > 0:02:15and they have just ten minutes to do that in.
0:02:16 > 0:02:20The first thing to do is to get the vinegar into our water
0:02:20 > 0:02:23and bring it back to a rolling boil.
0:02:23 > 0:02:24Eggs.
0:02:24 > 0:02:28And then as close as you can to the water and drop it in.
0:02:28 > 0:02:33Whilst that cooks away, and it's going to take about two-and-a-half minutes,
0:02:33 > 0:02:35take the bottom off the endive itself
0:02:35 > 0:02:38and then start to peel the leaves away.
0:02:38 > 0:02:40Endive is a Dutch and German word.
0:02:40 > 0:02:43We and the Americas call it chicory. It's the same thing.
0:02:43 > 0:02:46We now take a bowl.
0:02:46 > 0:02:49Three spoonfuls of mustard.
0:02:50 > 0:02:53One spoonful of walnut oil.
0:02:53 > 0:02:56Three spoonfuls of vinegar.
0:02:57 > 0:03:01One of normal oil.
0:03:01 > 0:03:03- Cream.- Mmm.
0:03:05 > 0:03:08At this stage now, I whip the whole lot together,
0:03:08 > 0:03:10and that's the base of my dressing.
0:03:10 > 0:03:13Now we need to dress the salad.
0:03:13 > 0:03:19Endive is so bitter, you need something sweet to match it,
0:03:19 > 0:03:22otherwise it's too bitter.
0:03:22 > 0:03:26And then I shall lay it out in a nice little arrangement.
0:03:26 > 0:03:30The idea now is take that poached egg out with a slotted spoon.
0:03:30 > 0:03:31Touch it.
0:03:31 > 0:03:33I want it just to move a little bit but not a lot.
0:03:37 > 0:03:42You take maybe a little bit of our dressing here which is extra,
0:03:42 > 0:03:45and we put that over the top of our egg.
0:03:45 > 0:03:47And then some chopped chives.
0:03:47 > 0:03:52This, of course, is MY version.
0:03:52 > 0:03:53Mmm, mmm.
0:03:53 > 0:03:59There you have it. Endive salad, mustard dressing and a poached egg.
0:03:59 > 0:04:01I think this is a brilliant test.
0:04:01 > 0:04:04Get them in. Get them in. Let's have a look.
0:04:06 > 0:04:09Former England Rugby Captain Phil Vickery
0:04:09 > 0:04:14developed his love for food whilst growing up on the family farm.
0:04:14 > 0:04:17Feeling nervous but looking forward to the challenges ahead.
0:04:17 > 0:04:20Hopefully enjoy myself, learn something.
0:04:22 > 0:04:26What we want you to do is make us an endive salad,
0:04:26 > 0:04:28with a mustard dressing
0:04:28 > 0:04:30and a poached egg on top.
0:04:30 > 0:04:32And we're going to give you just ten minutes.
0:04:32 > 0:04:34Off you go, Phil.
0:04:37 > 0:04:40This is going to be difficult, cos I don't know what these are.
0:04:40 > 0:04:43So that's a good start, Phil, isn't it?
0:04:43 > 0:04:47I'd like to think I'm relatively organised,
0:04:47 > 0:04:50but my wife says I get very protective over my pans
0:04:50 > 0:04:52when I'm in the kitchen, whatever that means!
0:04:54 > 0:04:57There's not going to be much finesse, guys, I'm afraid.
0:05:15 > 0:05:17Happier with that.
0:05:20 > 0:05:21Ooh!
0:05:24 > 0:05:25Do you know what?
0:05:25 > 0:05:30I've never felt so nervous for a long, long time, gents.
0:05:30 > 0:05:33Three minutes left, Phil.
0:05:40 > 0:05:43Ooh... Go on.
0:05:57 > 0:06:03If you could've picked, something worse would've been pretty much impossible for me to start with.
0:06:03 > 0:06:05I don't even know what that is...
0:06:05 > 0:06:07but I can poach an egg.
0:06:07 > 0:06:09Whay!
0:06:09 > 0:06:11GREGG LAUGHS
0:06:11 > 0:06:13I hope you like your eggs the same as me, anyway.
0:06:13 > 0:06:16Well, it's soft yolk. Brilliant.
0:06:18 > 0:06:22There's not a lot wrong with the dressing. It could do with being a little sharper.
0:06:22 > 0:06:25This is a good start.
0:06:30 > 0:06:34Your salad leaves are still crisp, you've got the sharpness from the chives,
0:06:34 > 0:06:36decent poached egg. Pretty good.
0:06:36 > 0:06:37Thank you very much.
0:06:37 > 0:06:41I think your enemy right now is your own confidence.
0:06:41 > 0:06:46I can only compare waiting to come in and see you guys
0:06:46 > 0:06:48as to the final minutes before a game.
0:06:48 > 0:06:52I'm shaking and I'm not normally like that, so...
0:06:56 > 0:07:00So nervous. So nervous.
0:07:00 > 0:07:03I feel disappointed a little bit with what I've done in there,
0:07:03 > 0:07:05but they seemed OK with it,
0:07:05 > 0:07:08so hopefully I can grow with a bit of confidence from this
0:07:08 > 0:07:11and not get so nervous about it all.
0:07:15 > 0:07:18Journalist Kirsty Wark inherited her passion for cooking
0:07:18 > 0:07:20from her mother.
0:07:20 > 0:07:23Of course I'm nervous! What will the task be?
0:07:23 > 0:07:27I mean, these hands, what are these hands going to do?
0:07:29 > 0:07:32Ten minutes, endive salad. Off you go, Kirsty.
0:07:34 > 0:07:37I love being in the kitchen, but I'm not looking forward
0:07:37 > 0:07:42to having someone on my shoulder going, "20 seconds, ten seconds." I'll be like, "Go away."
0:07:59 > 0:08:02You're halfway.
0:08:02 > 0:08:04What I might do is make like a nest
0:08:04 > 0:08:07to put the poached egg in the middle.
0:08:07 > 0:08:10This, now I put the red there.
0:08:10 > 0:08:13I want to make it look like that.
0:08:18 > 0:08:22Right, OK. So, transferring the egg.
0:08:22 > 0:08:27- Are you happy that's cooked enough? - I think enough to let some yolk spread over the salad.
0:08:27 > 0:08:31Put it dead centre. Not a hint of political prejudice.
0:08:37 > 0:08:41Yes. I think I've forgotten something.
0:08:41 > 0:08:44No, I think that's everything.
0:08:51 > 0:08:54The dressing needs a bit more mustard in it,
0:08:54 > 0:08:58and there needs to be more of it so all that dressing coats the leaves.
0:08:58 > 0:09:01Your poached egg is almost cooked, just about.
0:09:01 > 0:09:06It's because I'm not used to the idea of a time limit.
0:09:06 > 0:09:09I would've thought somebody who's used to ear pieces and timings
0:09:09 > 0:09:12and sitting in front of an Autocue would've been very used to timings.
0:09:12 > 0:09:14Mm-hm.
0:09:17 > 0:09:21Mmm. Mmm. I like your dressing.
0:09:21 > 0:09:24Sweet notes, very well seasoned, little bit of acidity.
0:09:24 > 0:09:27There's no disaster here.
0:09:27 > 0:09:30I'm just relieved!
0:09:36 > 0:09:40I wasn't judging the time properly, and as Gregg and John said,
0:09:40 > 0:09:43how bizarre is that for me, who's used to live television?
0:09:43 > 0:09:45But I think they're quite scary.
0:09:45 > 0:09:50In fact, politicians have got nothing on John and Gregg.
0:09:51 > 0:09:54Former EastEnders actor Ricky Groves worked as a chef
0:09:54 > 0:09:57before becoming an actor.
0:09:57 > 0:09:59I'm feeling quite anxious at the moment.
0:09:59 > 0:10:01First time in a MasterChef kitchen.
0:10:01 > 0:10:05But we'll see what they throw at me and see how well I cope.
0:10:07 > 0:10:10Ricky, off you go.
0:10:10 > 0:10:12Let's see, what are we having a look at here?
0:10:15 > 0:10:20I was an apprentice chef back in 1984. That's a long time ago.
0:10:20 > 0:10:23I haven't done any cooking since my acting career, really.
0:10:23 > 0:10:26One career ended, another one started for me.
0:10:28 > 0:10:29Come on, Ricky, sort it out.
0:10:29 > 0:10:33Not too much, cos hazelnut can be really overpowering.
0:10:35 > 0:10:37Ten minutes.
0:10:37 > 0:10:41- You've only had two so far.- Two so far? Yeah, but are you saying that?
0:10:42 > 0:10:43That's quite...
0:10:46 > 0:10:49Very overpowering, needs more oil.
0:10:49 > 0:10:50Do you always talk to yourself?
0:10:50 > 0:10:52Yeah, I've got to, haven't I?
0:10:52 > 0:10:53Um, ba-da boom-boom.
0:10:53 > 0:10:57Let's have a little poach up, shall we? I've got a slotted spoon.
0:10:57 > 0:10:59What are you laughing at, you two?
0:11:04 > 0:11:06That's pants. OK.
0:11:06 > 0:11:08Let's not panic about that for the time being.
0:11:08 > 0:11:11I'm going to try for another poached egg.
0:11:11 > 0:11:12Same thing.
0:11:20 > 0:11:23About as good as you're going to get it, I think.
0:11:26 > 0:11:29I'm quite happy with that, actually.
0:11:37 > 0:11:42I like the presentation, the fact that you taste, I even like the running commentary.
0:11:42 > 0:11:44- I'm sorry, I can't help that. - I like that.
0:11:44 > 0:11:47- I don't know what a poach up is, but your egg looks OK. - Thank you.
0:11:50 > 0:11:53I really like your dressing. Really like it.
0:11:53 > 0:11:55I think it's sharp enough.
0:11:55 > 0:12:00But the big leaves there, you haven't dressed at all. That's my only complaint, Ricky.
0:12:00 > 0:12:05- I've seen people toss eggs, I've never seen people toss eggshells. - Yeah, well.
0:12:05 > 0:12:07Erm, I just got frustrated.
0:12:09 > 0:12:12For me, the balance of the salad is good.
0:12:12 > 0:12:15Maybe a little bit more punch from mustard,
0:12:15 > 0:12:17just because those leaves are so bitter.
0:12:17 > 0:12:20But the way in which you are rushing around,
0:12:20 > 0:12:22in a way, is a bit of a concern.
0:12:22 > 0:12:23Just take your time.
0:12:23 > 0:12:25Thank you, yeah.
0:12:25 > 0:12:26I can be a bit like a bull in a china shop.
0:12:26 > 0:12:29I will take on board what you've said and calm down a bit.
0:12:29 > 0:12:32Now you've done this, are you ready for what comes next?
0:12:32 > 0:12:34Yes. Is it washing-up?!
0:12:39 > 0:12:43That was me giving birth in there. Quick, quick, quick. Push, push, push.
0:12:43 > 0:12:48And now I'm just relaxing after that, now.
0:12:52 > 0:12:57Finally, historian Ruth Goodman has swapped the more rustic challenge
0:12:57 > 0:13:00of life as a Victorian farmer for the MasterChef kitchen
0:13:00 > 0:13:03and is feeling out of her comfort zone.
0:13:03 > 0:13:07The whole idea of moving into this pristine, clean,
0:13:07 > 0:13:12ordered, technological kitchen, is quite challenging to me.
0:13:12 > 0:13:16I am much happier in some scruffy space, with a pile of wood.
0:13:18 > 0:13:22Ten minutes. Off you go.
0:13:22 > 0:13:26Erm, erm, erm, erm.
0:13:26 > 0:13:32How would I rate my cookery skills? Sometimes I can be great and sometimes it can be fantastic!
0:13:32 > 0:13:35And other times it can be slightly less successful.
0:13:44 > 0:13:47Five minutes gone, you are halfway.
0:13:56 > 0:13:59You have just three minutes left, Ruth.
0:13:59 > 0:14:01OK.
0:14:03 > 0:14:07It is not the perfect poached egg I'd quite hoped for. Never mind.
0:14:12 > 0:14:15OK. There you go.
0:14:22 > 0:14:26Interesting portion size!
0:14:32 > 0:14:36There is definitely not enough salad dressing on your salad,
0:14:36 > 0:14:38but the dressing I taste is really lovely.
0:14:38 > 0:14:41Just think about the way you prepare this for one person.
0:14:41 > 0:14:46- Rather than for a banquet of 265. - Yeah, yeah, fair enough.
0:14:52 > 0:14:54Really nice dressing, good mixture in the leaves.
0:14:54 > 0:14:56I think you've got a palate.
0:14:56 > 0:14:59I wonder about whether you've got an eye!
0:15:04 > 0:15:07Whoo.
0:15:07 > 0:15:10It would have been nice to have really wowed on the first time out,
0:15:10 > 0:15:14but I did just panic when I looked at the size of the endives.
0:15:14 > 0:15:18I thought, "Oh, my God, salads. I can't do pretty, argh!"
0:15:21 > 0:15:26- All four have done pretty well. - Now it's the time to see what they're really made of.
0:15:33 > 0:15:36With their first challenge behind them,
0:15:36 > 0:15:42the celebrities wait to find out what their next test will be.
0:15:42 > 0:15:46Whatever it is, I've really got to concentrate on the way things look on the plate.
0:15:46 > 0:15:48Fingers crossed that I can do it.
0:15:48 > 0:15:52This idea of not being able to prepare is killing me.
0:15:53 > 0:15:57Today has made me realise just how much I've got to learn
0:15:57 > 0:16:00and how difficult this is going to be.
0:16:02 > 0:16:04That's it, we've now got a recipe test.
0:16:04 > 0:16:07We'll see if they've got the touch, if they've got a palate.
0:16:07 > 0:16:12Today's basic recipe is chicken satay. And satay sauce.
0:16:12 > 0:16:14John, this is cooking, this is proper cooking.
0:16:14 > 0:16:18As long as our celebs read the recipe properly, they'll be OK.
0:16:20 > 0:16:23So, first of all, we are going to make our marinade.
0:16:23 > 0:16:28And that is mirin, which is sweet rice wine. Soy sauce and miso paste.
0:16:29 > 0:16:36And then decent-sized chunks of meat. Drop that into there.
0:16:38 > 0:16:40Whilst that marinades,
0:16:40 > 0:16:44these little babies, our little skewers, have to be soaked in water
0:16:44 > 0:16:48so that the sticks don't burn whilst the satay's being cooked.
0:16:48 > 0:16:51For the base of your satay sauce,
0:16:51 > 0:16:56we are sweating off shallots and red chillies.
0:16:56 > 0:16:59They're sweating their own liquid, aren't they?
0:16:59 > 0:17:03- Braising in their own little way. - It's a soft process, isn't it?
0:17:03 > 0:17:06Assemble the skewers.
0:17:07 > 0:17:08Pan is getting hot.
0:17:08 > 0:17:11Can that chicken go straight in the pan from the marinade?
0:17:11 > 0:17:13No, I'll put oil in.
0:17:16 > 0:17:18Now I'm going to cook the chicken.
0:17:20 > 0:17:25The marinade, a little bit over the top of it.
0:17:25 > 0:17:28And now the rest of the sauce.
0:17:28 > 0:17:31A little bit of red curry paste into there.
0:17:34 > 0:17:37And now we add a spoonful of peanut butter -
0:17:37 > 0:17:40you can use ground peanuts if you want.
0:17:40 > 0:17:44And then some water just to thin it down a bit.
0:17:44 > 0:17:4650mls of soy sauce.
0:17:49 > 0:17:51And then bring it up to the boil.
0:17:54 > 0:17:57They need a really good, rich colour on them.
0:17:57 > 0:18:00As if you think they might be burnt but they're not.
0:18:00 > 0:18:03It's that lovely sweetness coming from the sauce.
0:18:03 > 0:18:07This is a test of their skill in cooking the meat on the skewers,
0:18:07 > 0:18:09but also a palate test in how they make the sauce.
0:18:09 > 0:18:12This is our satay sauce coming together.
0:18:12 > 0:18:14It's almost like peanut porridge.
0:18:18 > 0:18:19Mmm.
0:18:19 > 0:18:22And one.
0:18:29 > 0:18:33And then maybe some nice little bits of coriander.
0:18:33 > 0:18:35There you are - chicken skewers and satay sauce.
0:18:40 > 0:18:45These celebs could well be working with some of these ingredients for the first time.
0:18:45 > 0:18:49Let's see how they get on. Let's call them in.
0:19:03 > 0:19:05We've tested your basic skills - overall,
0:19:05 > 0:19:10not bad at all. But now it's time for us to take it up one more step.
0:19:10 > 0:19:14We're going to give you 35 minutes to cook for us today's basic recipe,
0:19:14 > 0:19:18chicken skewers and satay sauce.
0:19:18 > 0:19:19Focus, concentrate, please.
0:19:19 > 0:19:22Do yourselves proud.
0:19:22 > 0:19:2335 minutes - let's cook.
0:19:38 > 0:19:39I am a messy cook.
0:19:39 > 0:19:43I gave up measuring things I don't know how many years ago.
0:19:43 > 0:19:46Shove it in, yeah, looks about right. Yeah, OK, that'll do.
0:19:46 > 0:19:49I'm terribly, terribly slapdash.
0:19:51 > 0:19:55- What sort of food do you cook at home?- I raid historical recipes,
0:19:55 > 0:19:58but I don't necessarily stick to them, I tend to mix and match.
0:19:58 > 0:20:02Depends what I've got in the cupboard. Chaotic is perhaps a more accurate word!
0:20:02 > 0:20:05How comfortable are you following recipes?
0:20:05 > 0:20:08I'm not used to following ones with amounts on, oddly.
0:20:08 > 0:20:13Because they're historical, I'm used to a list of ingredients...
0:20:13 > 0:20:16they don't give you any amounts - you're supposed to work it out yourself.
0:20:16 > 0:20:21So, I've made a point, get the scales out, really be very careful and see how we go.
0:20:30 > 0:20:33I like cooking all kinds of stuff.
0:20:33 > 0:20:36I'm fairly simple, straightforward.
0:20:36 > 0:20:37Nothing too fancy.
0:20:37 > 0:20:41As you can tell, being a front row forward, I like my food very much.
0:20:43 > 0:20:45Phil, for my benefit,
0:20:45 > 0:20:49as a sportsman, obviously your diet and the sort of food you had to eat,
0:20:49 > 0:20:52- what was that all about? - High-protein, low-carb for me.
0:20:52 > 0:20:56- Right.- Whereas I would tend to edge a little bit on the rotund side.
0:20:56 > 0:21:00Are you as competitive about this as with everything else in your life?
0:21:00 > 0:21:03Ultimately, sports is about competition.
0:21:03 > 0:21:07You're remembered for winning, for doing well, for being somebody.
0:21:07 > 0:21:10But I'm going to give it my best and hopefully I can improve.
0:21:10 > 0:21:13- Are you comfortable with the recipe? - Er, I'm doing it.
0:21:13 > 0:21:14- OK.- Good luck, Phil.
0:21:19 > 0:21:21You've had 20 minutes, guys.
0:21:24 > 0:21:27I can follow a basic recipe, yeah.
0:21:27 > 0:21:32I'm not a precise cook. So that's a bit of a concern, cos they'll be looking for precision, I think.
0:21:32 > 0:21:36- Right.- Kirsty, what sort of food did you grow up with?
0:21:36 > 0:21:39Very good ingredients, but quite basic food.
0:21:39 > 0:21:42There weren't fancy recipes, but there was good home cooking.
0:21:42 > 0:21:44Is this how you cook at home?
0:21:44 > 0:21:48I look at a recipe, put it away and I'll mix and match a recipe.
0:21:48 > 0:21:49Will that approach work here?
0:21:49 > 0:21:51Not in this particular task.
0:21:57 > 0:22:00I was very much taught under, sort of, classical French cuisine.
0:22:00 > 0:22:07So, maybe I'm up for the challenge or maybe I am a bit antiquated.
0:22:07 > 0:22:10Ricky, over the last ten years, of course,
0:22:10 > 0:22:15we've seen you on EastEnders, really busy lifestyle, very pressurised.
0:22:15 > 0:22:18What sort of food were you cooking whilst doing that?
0:22:18 > 0:22:20Sometimes it's difficult. You'd be filming constantly,
0:22:20 > 0:22:25and it'd be, you know, unfortunately, ready meals, cos that's all we had time for.
0:22:25 > 0:22:29Now I've a little bit more time to myself, yeah, I can, a few stews and casseroles.
0:22:29 > 0:22:32- Is it important for you to impress us?- Yeah, I want to do a good job
0:22:32 > 0:22:35and I want to go as far as I can in this competition.
0:22:41 > 0:22:43Just three minutes.
0:22:58 > 0:23:01Right, can we get it on the plates, please?
0:23:12 > 0:23:14That is it - stop!
0:23:14 > 0:23:16Finished.
0:23:37 > 0:23:40Are you fond of a bit of coriander, Phil?
0:23:40 > 0:23:43I do like coriander, yeah. It's one of my favourites.
0:23:49 > 0:23:52Your chicken is soft and juicy,
0:23:52 > 0:23:54and your sauce starts off sweet with the peanuts
0:23:54 > 0:23:59and it gets hotter and hotter as it lingers on your palate. That's good.
0:23:59 > 0:24:01- Thank you very much. - That's good.
0:24:07 > 0:24:09Your satay sauce is fantastic.
0:24:09 > 0:24:12It's got true depth to it, it's brilliant.
0:24:12 > 0:24:14You have made one mistake -
0:24:14 > 0:24:16you didn't put enough mirin in the marinade.
0:24:16 > 0:24:21That mirin caramelises the outside and becomes lovely and glossy.
0:24:21 > 0:24:23At the moment, they're looking a bit Aussie-barbecued.
0:24:23 > 0:24:26You've got to follow the recipe.
0:24:26 > 0:24:30- If you'd have been Australian rugby captain, he'd have loved it. - Thank you.
0:24:30 > 0:24:34I just was tasting it and thinking, I don't like it, or a bit more...
0:24:34 > 0:24:38it was a little bit trial and error, but they seemed to like it.
0:24:47 > 0:24:50Well, that's very different, Ruth.
0:24:50 > 0:24:54Your satay sauce has got whole peanuts in it.
0:24:54 > 0:24:58I saw peanuts, I didn't see the word ground and I just got it wrong.
0:24:58 > 0:25:04- I'm pretty cross with myself, actually.- Yeah, you seem a bit cross with yourself. Let's have a look.
0:25:04 > 0:25:06Definitely should've been ground.
0:25:09 > 0:25:13Like the marinade of the chicken - nice, little bit of sharpness and saltiness.
0:25:13 > 0:25:16But the texture of having whole peanuts
0:25:16 > 0:25:20to crunch down on in your satay sauce is unusual.
0:25:26 > 0:25:30Your chicken is marinaded really well, ingredients are right,
0:25:30 > 0:25:34you've grilled it, it's cooked, it's still soft. It's OK, Ruth.
0:25:34 > 0:25:36You will read a recipe properly next time.
0:25:36 > 0:25:39I will, I will. I'll be very careful.
0:25:39 > 0:25:40Bang!
0:25:41 > 0:25:46I was really cross with myself for having not read the recipe properly.
0:25:46 > 0:25:48Argh!
0:25:58 > 0:26:03Kirsty, I am slightly concerned about the cooking of your chicken.
0:26:03 > 0:26:06- Mm-hm. - Let's pull them apart.
0:26:08 > 0:26:10That's not cooked.
0:26:11 > 0:26:15So I shouldn't have put breast meat in the same skewer as brown meat.
0:26:15 > 0:26:18Ooh, ooh, ooh. I'm going to take the ones from the edge,
0:26:18 > 0:26:21- but I wouldn't touch one in the middle.- Mm-hm.
0:26:27 > 0:26:30I think the peanuts are ground enough and I like that earthy flavour.
0:26:30 > 0:26:34There's enough coriander in there and there's a hint of spice.
0:26:34 > 0:26:39What I am not OK with are bits of uncooked chicken on that plate.
0:26:42 > 0:26:45The pieces of chicken that are cooked are lovely.
0:26:45 > 0:26:47The marinade now is starting to caramelise,
0:26:47 > 0:26:51the sweetness of the mirin. You've got that lovely gloss across the top.
0:26:51 > 0:26:55But raw chicken? Not good at all. People can't eat it.
0:26:55 > 0:26:56Gutted.
0:26:56 > 0:27:00You can't get past the fact that the chicken wasn't cooked through.
0:27:00 > 0:27:03I've got children. If there's anything I'm paranoid about,
0:27:03 > 0:27:05it's making sure chicken's cooked through.
0:27:13 > 0:27:16Looks nice, Ricky. Looks really nice.
0:27:21 > 0:27:22Ooh, er!
0:27:23 > 0:27:26Chicken's beautifully cooked.
0:27:26 > 0:27:28I like your satay sauce.
0:27:28 > 0:27:32But the chicken is really salty.
0:27:35 > 0:27:37Whoa!
0:27:37 > 0:27:40The chicken itself is cooked well.
0:27:40 > 0:27:42It tastes to me as if there's too much miso,
0:27:42 > 0:27:45cos that miso is very strong, it's very, very salty.
0:27:45 > 0:27:48Did you use all the miso in that bowl and not weigh it out?
0:27:48 > 0:27:51I panicked, so I think I used all of it.
0:27:52 > 0:27:55I think they were looking for a little bit more flavour in mine.
0:27:55 > 0:27:58I'm not going to knock myself or beat myself up,
0:27:58 > 0:28:01but I think I could have done a little bit better.
0:28:02 > 0:28:05The ups and downs of MasterChef competition.
0:28:05 > 0:28:08Go and take a break, cos what comes next is quite different.
0:28:08 > 0:28:11Off you go.
0:28:15 > 0:28:19Oh, my God, I'm so careful about raw chicken!
0:28:21 > 0:28:24I like my meat raw.
0:28:24 > 0:28:25Carpaccio of chicken. Mmm!
0:28:25 > 0:28:27THEY LAUGH
0:28:29 > 0:28:33Tough day so far, but now we're going to raise the bar just a bit more.
0:28:33 > 0:28:39Now we want to test our celebrities' creativity, their flair, their imagination.
0:28:53 > 0:28:58You have a set of ingredients in that box.
0:28:58 > 0:29:01This is going to tell us a lot about your cookery skills.
0:29:01 > 0:29:04OK, reveal your ingredients.
0:29:11 > 0:29:15Squirrel. Ooh!
0:29:15 > 0:29:16They have also been given
0:29:16 > 0:29:18pancetta,
0:29:18 > 0:29:20red wine,
0:29:20 > 0:29:21hazelnuts,
0:29:21 > 0:29:23puff pastry,
0:29:23 > 0:29:25potatoes,
0:29:25 > 0:29:26couscous,
0:29:26 > 0:29:28baby leaf spinach,
0:29:28 > 0:29:29thyme,
0:29:29 > 0:29:31rosemary,
0:29:31 > 0:29:32Savoy cabbage,
0:29:32 > 0:29:34parsnips,
0:29:34 > 0:29:36carrots,
0:29:36 > 0:29:38chestnut mushrooms
0:29:38 > 0:29:39and cherry tomatoes.
0:29:41 > 0:29:44You must use that central ingredient.
0:29:44 > 0:29:45Let's cook.
0:29:57 > 0:30:00If they can make a good dish out of this today,
0:30:00 > 0:30:03I'll be really, really impressed.
0:30:03 > 0:30:07If they use the reference of a rabbit or a hare or even a game bird
0:30:07 > 0:30:12when they're cooking this squirrel, that's all they'll need to do.
0:30:12 > 0:30:15Think foraging, think the woods, think wild food.
0:30:15 > 0:30:18You know, think old-fashioned, country-style fare.
0:30:21 > 0:30:23Ruth, you've got a big smile on your face.
0:30:23 > 0:30:27I'm enjoying this. This is much more in my comfort zone.
0:30:27 > 0:30:30I'm not guaranteeing it will be marvellous,
0:30:30 > 0:30:33but this way of cooking is much more what I feel comfortable with.
0:30:33 > 0:30:35We're not making you read anything.
0:30:35 > 0:30:39You're not making me read anything. You're not telling me what to do.
0:30:39 > 0:30:41What is your plan?
0:30:41 > 0:30:44I'm going to fry the squirrel with the pancetta around it
0:30:44 > 0:30:47and then add a little stock in to braise it with some of the herbs
0:30:47 > 0:30:49and possibly a few mushrooms,
0:30:49 > 0:30:51and I'm thinking about what to do with the hazelnuts.
0:30:51 > 0:30:54I might make some little rissoles that are fried.
0:30:54 > 0:30:58- You're all bright-eyed and bushy-tailed!- Yeah, squirrel. I hope it works.
0:31:04 > 0:31:07Ruth's very excited about this wild food,
0:31:07 > 0:31:09the sort of food she likes to cook.
0:31:09 > 0:31:12I just hope that she can get something pretty and delicious.
0:31:12 > 0:31:17I love that she's happy - I just hope that we have a happy plate.
0:31:21 > 0:31:24Phil, you grew up in the country.
0:31:24 > 0:31:28Plenty of people out there going for wild food, game birds,
0:31:28 > 0:31:31rabbits, hares - is that the sort of food you grew up on?
0:31:31 > 0:31:32Yeah, very much so.
0:31:32 > 0:31:36Obviously, on the farm, animal-wise, we used to eat our own animals.
0:31:36 > 0:31:40We had such a great variety of foods, hence my love of it, really.
0:31:40 > 0:31:43What are you going to make for us?
0:31:43 > 0:31:45I've got no idea about squirrel and how to cook it
0:31:45 > 0:31:48or what to do with it. I'm doing some roasted vegetables
0:31:48 > 0:31:51with just a roasted squirrel, maybe a bit of bacon
0:31:51 > 0:31:53with some potato and mash.
0:31:53 > 0:31:57I'm just trying to work out what sort of sauce I could possibly put with it.
0:31:57 > 0:32:00How are you going to present that squirrel once you've roasted it?
0:32:00 > 0:32:03I don't want to tell you yet in case it goes wrong.
0:32:10 > 0:32:13Phil's roasting a whole squirrel and he's stuffed it full of herbs.
0:32:13 > 0:32:18I like that. But I'm not sure he knows how to present it.
0:32:18 > 0:32:23As long as he keeps that dish nice and rustic, he'll be all right,
0:32:23 > 0:32:27but if he tries to make it too pretty, he's going to have an issue.
0:32:30 > 0:32:35- Ricky, what is your dish? - Looking at the squirrel, paired it with the pancetta,
0:32:35 > 0:32:38a little bit of herb in there, fried that off, chiffonaded Savoy cabbage.
0:32:38 > 0:32:40Also, underneath that,
0:32:40 > 0:32:44I've got some vegetables that I've sprinkled with sugar.
0:32:44 > 0:32:48A nice little puff pastry crown on top, to add contrast and texture.
0:32:48 > 0:32:50I've got some Parmentiered potatoes.
0:32:50 > 0:32:55Tell us again and just bring a little bit of detail into it(!)
0:32:55 > 0:32:56Would this be on the menu at the Queen Vic?
0:32:56 > 0:33:00No, that would definitely be... let's see, steak and chips,
0:33:00 > 0:33:03scampi and chips, chips and chips, Spam and chips,
0:33:03 > 0:33:05Spam, egg, ham and chips, chips and chips.
0:33:11 > 0:33:14Ricky is cooking lots and lots of culinary terms
0:33:14 > 0:33:17together to become a dish, but I'm not sure what the dish is.
0:33:17 > 0:33:20All I know is it's going to have a pastry hat on it.
0:33:20 > 0:33:22I hope he's just not attempting too much.
0:33:26 > 0:33:30Kirsty, your apron's scary. You look like Texas Chainsaw Massacre.
0:33:30 > 0:33:33You've got muck all over your apron.
0:33:33 > 0:33:38You've got vegetable droppings all over your glasses. What's going on?
0:33:38 > 0:33:40I don't know what's going on, but it's fun.
0:33:40 > 0:33:43What are you going to cook for us, Kirsty?
0:33:43 > 0:33:47I decided...squirrel, lots of bones, but people eating it know there's going to be bones in it,
0:33:47 > 0:33:50so I'm not going to try and do anything silly like fillet it,
0:33:50 > 0:33:53so what I thought was, use my pancetta, my thyme,
0:33:53 > 0:33:59half a shallot and my mushrooms, with a white sauce in my pastry.
0:33:59 > 0:34:01- You're making a squirrel pie with bones in it?- I am.
0:34:01 > 0:34:04One way or other, they have to get the bones out anyway,
0:34:04 > 0:34:08so I think...all the other flavours melt in your mouth, and leave these bones behind.
0:34:08 > 0:34:11The only person I've ever seen enjoy a pie with bones in it
0:34:11 > 0:34:14- was Desperate Dan.- Good man.
0:34:14 > 0:34:16We're out of here, Kirsty.
0:34:20 > 0:34:23Kirsty is going bananas.
0:34:23 > 0:34:27How do you get the meat off the bone in a pie, Kirsty?
0:34:27 > 0:34:32It'll be really tasty, if we get to eat any of it.
0:34:32 > 0:34:34Last five minutes!
0:34:47 > 0:34:51Last 60 seconds. Final detail, please.
0:35:02 > 0:35:04Finished. All done. Stop.
0:35:13 > 0:35:17Ruth has made pan-fried squirrel, wrapped in pancetta,
0:35:17 > 0:35:20served with mushrooms and hazelnut rissoles.
0:35:27 > 0:35:32I love the sticky sauce, and the squirrel's lovely and soft,
0:35:32 > 0:35:33and comes away from the bone,
0:35:33 > 0:35:38but those hazelnut rissoles belong in the rubbish bin.
0:35:38 > 0:35:41- OK.- That, Ruth, burnt.
0:35:41 > 0:35:43Yeah, fair enough.
0:35:48 > 0:35:51Ruth, you're a cook! Your squirrel is moist.
0:35:51 > 0:35:54I love the sweetness of the nut rissole.
0:35:54 > 0:35:57It's a shame you burnt it, and that sauce is deep.
0:35:57 > 0:35:58Ooh!
0:35:58 > 0:36:00Ruth, don't ever read a recipe again!
0:36:00 > 0:36:03I'm pleased. That's more my sort of cooking.
0:36:03 > 0:36:05I felt so much more relaxed.
0:36:05 > 0:36:07I'm having fun!
0:36:07 > 0:36:10I am so relieved they liked it!
0:36:10 > 0:36:12And, yeah, my rissoles were burnt, hey...
0:36:12 > 0:36:16I should have just left them off the plate, but...phew!
0:36:20 > 0:36:24Phil is serving roasted squirrel with root vegetables,
0:36:24 > 0:36:29mashed potato and fried pancetta in a red wine sauce.
0:36:31 > 0:36:33I like the...the bigness of it.
0:36:33 > 0:36:36I was kind of thinking corn on the cob-style squirrel.
0:36:36 > 0:36:38Two hands, get it and have a go.
0:36:38 > 0:36:40Well, I'm not going to!
0:36:40 > 0:36:42Mmm!
0:36:46 > 0:36:48The squirrel meat itself is going a bit dry,
0:36:48 > 0:36:51but that sauce matches it brilliantly.
0:36:51 > 0:36:53If that's the style your food is,
0:36:53 > 0:36:57I can't wait to see you get your hands on something you know.
0:37:04 > 0:37:08Really love the root veg with the red wine sauce, the potato
0:37:08 > 0:37:11and the bacon running all the way through it.
0:37:11 > 0:37:14The squirrel needs to be protected by something like bacon,
0:37:14 > 0:37:17maybe just cooked a little bit more sympathetically.
0:37:17 > 0:37:20Never cooked a squirrel before? Game to do what you did. Really good.
0:37:20 > 0:37:22Thank you.
0:37:22 > 0:37:24- How do you feel about this now? - Beginning to enjoy it.
0:37:24 > 0:37:26It's becoming infectious.
0:37:26 > 0:37:32It's a bit worrying if I do get any further in the competition.
0:37:32 > 0:37:37Yes, it was a bit rustic and a bit raw, but that's how I am
0:37:37 > 0:37:40and that's how I like things.
0:37:42 > 0:37:45Ricky has cooked squirrel wrapped in pancetta,
0:37:45 > 0:37:49served on a bed of Savoy cabbage, with Parmentier potatoes,
0:37:49 > 0:37:53sugar-roasted vegetables, and topped with puff pastry.
0:37:55 > 0:37:59I like the look of that - meaty, wet, hearty.
0:38:01 > 0:38:07Mmm! Lovely flavour of rosemary. Garlic in there as well. I like it.
0:38:07 > 0:38:09- But the meat has gone slightly dry. - Right.
0:38:13 > 0:38:18Lovely bit of squirrel, with that saltiness coming from the bacon.
0:38:18 > 0:38:21Really warming, really wintry, really earthy.
0:38:21 > 0:38:25- It's a good, good dish.- Thank you.
0:38:25 > 0:38:28- A good round. Do you think you needed a good round?- I think so.
0:38:28 > 0:38:34I thought I did myself justice. I'm pleased you like it. Thank you.
0:38:34 > 0:38:38It has reignited my passion for food a little bit.
0:38:38 > 0:38:41Funny how squirrel can do that to a man, but there you go, really!
0:38:43 > 0:38:46Kirsty's dish is squirrel pie,
0:38:46 > 0:38:48served with a parsnip and carrot mash,
0:38:48 > 0:38:52roasted hazelnuts and vine cherry tomatoes.
0:38:53 > 0:38:55Big pie!
0:38:55 > 0:38:58Big pie. I probably should've halved the amount of pastry I used
0:38:58 > 0:39:01and made it a small pie, but you might be hungry.
0:39:04 > 0:39:08The way you've cooked that squirrel has been really sympathetic.
0:39:08 > 0:39:11All the meat is just falling off the bone.
0:39:11 > 0:39:14It would have been great to strip all that meat off that squirrel,
0:39:14 > 0:39:19- because you could have done that, the meat was so beautifully cooked. - Thank you.- Yum!
0:39:19 > 0:39:22- Thank you.- I'm blown away by that!
0:39:25 > 0:39:29Mmm! I came in with every intention of disliking it.
0:39:29 > 0:39:32I thought, "Great, big, 'orrible-looking, scruffy plate,"
0:39:32 > 0:39:36but there is no denying how good that tastes, Kirsty.
0:39:36 > 0:39:37Thank you.
0:39:37 > 0:39:40And I know that it's probably unusual to have bones in a pie,
0:39:40 > 0:39:43but I did feel it was a kind of earthy thing
0:39:43 > 0:39:45and I wanted to achieve that and I hope I have.
0:39:50 > 0:39:52Thank you very much indeed.
0:39:52 > 0:39:56Tough first day, but what comes up next will only get tougher.
0:39:56 > 0:39:58Thanks very much. Off you go.
0:40:07 > 0:40:09Good day, finished with a really strong round.
0:40:09 > 0:40:11Who would've thought that?
0:40:11 > 0:40:13It looks like, with these four celebs,
0:40:13 > 0:40:16you throw anything at them and they will cope.
0:40:16 > 0:40:20I think Phil Vickery might be hoodwinking us,
0:40:20 > 0:40:25because his salad was fine, he did a really good satay sauce.
0:40:25 > 0:40:27Great squirrel with mashed potato, red wine sauce,
0:40:27 > 0:40:30root vegetables, the combinations are always good.
0:40:30 > 0:40:35Maybe Phil's one of those guys who has natural ability and doesn't know it.
0:40:35 > 0:40:38I'm looking forward to whatever it is that lies ahead
0:40:38 > 0:40:41and just tackle it head on and get stuck in.
0:40:41 > 0:40:44We had a lot of frustration with Ricky.
0:40:44 > 0:40:49He was throwing eggshells over his shoulder, at it like a bull in a china shop.
0:40:49 > 0:40:52Ricky did not taste those chicken skewers before he served them up.
0:40:52 > 0:40:55They were far too salty.
0:40:55 > 0:40:59But you could see how much knowledge Ricky has, watching him cook that squirrel.
0:40:59 > 0:41:03Now all he's got to do is just pare it back a little bit and be a little bit more controlled.
0:41:03 > 0:41:05Acting's got its own pressures,
0:41:05 > 0:41:09but this is, in some respects, a lot tougher.
0:41:09 > 0:41:11Judging by today's ingredients,
0:41:11 > 0:41:14I think we are going to have a few challenges ahead of us.
0:41:14 > 0:41:17Kirsty was really nervous. Big smile on her face all the time,
0:41:17 > 0:41:18regardless of mistakes.
0:41:18 > 0:41:22The egg wasn't poached enough. The white was still runny.
0:41:22 > 0:41:24But a great dressing with the endive salad.
0:41:24 > 0:41:28The chicken wasn't cooked all the way through on the chicken skewer.
0:41:28 > 0:41:33But her squirrel was delicious. So I just don't know with her.
0:41:33 > 0:41:37I've no idea what's to come, just more tough challenges.
0:41:37 > 0:41:39Ruth's day has been definitely up and down.
0:41:39 > 0:41:41Little mistakes here and there.
0:41:41 > 0:41:43Ruth's salad tasted all right, it was too big,
0:41:43 > 0:41:46she didn't toss the leaves properly in the dressing.
0:41:46 > 0:41:52Peanuts left whole in the satay sauce and burnt bits on the side of her squirrel.
0:41:52 > 0:41:55But I thought her squirrel dish looked lovely
0:41:55 > 0:41:59and had a really big taste in that sauce.
0:41:59 > 0:42:01She is a good cook, no doubt about it.
0:42:01 > 0:42:04A better cook when she doesn't have to follow a recipe.
0:42:04 > 0:42:05It's been quite a day,
0:42:05 > 0:42:10but I would like it to keep going for quite a bit longer.
0:42:10 > 0:42:12An extraordinary day.
0:42:12 > 0:42:15Ups and downs all round the room, but at the end of it,
0:42:15 > 0:42:19four people who you and I actually believe might be able to cook.
0:42:19 > 0:42:22In the competition, there is nothing between them.
0:42:22 > 0:42:24I can't wait to see what comes next.
0:42:24 > 0:42:28Tomorrow, it's all about teamwork.
0:42:28 > 0:42:29No contest, then.
0:42:35 > 0:42:37Bleurgh!
0:42:37 > 0:42:41There's no way that I'm going to be able to make that pannacotta.
0:42:41 > 0:42:43Strewth, Ruth!
0:42:43 > 0:42:45A bit more raspberry.
0:42:47 > 0:42:51This has got to be the girliest pudding I've ever seen in my life.
0:42:51 > 0:42:53Shame on you!
0:42:53 > 0:42:57And the teams face their first mass catering challenge.
0:42:57 > 0:42:59No, no, no!
0:43:01 > 0:43:04- Are you bullying her? - Absolutely not!
0:43:07 > 0:43:09What is wrong with this thing?
0:43:10 > 0:43:14How much curry paste you got in here, Ricky?
0:43:14 > 0:43:15There's no point to it.