Episode 16 Celebrity MasterChef

16 celebrities are battling it out

to win the coveted MasterChef crown.

I'd love to win it. It would be so exciting.

These celebrities have already reached the top of their profession.

But can they cut it in the kitchen?

Perfection on a plate. That's what I want to try and achieve.

I'm very competitive.

To win it would be fantastic.

Cooking doesn't get tougher than this.

These four celebrities are taking on the challenge

to become the next MasterChef champion.

But at the end of this week,

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

I'd love to win MasterChef.

If I didn't, I'd be letting myself down.

It would be lovely to go to the top.

I don't want to go early...whatever happens.

I just want to make sure I do my best

and, ultimately, rise to the challenge.

I absolutely adore being in the kitchen.

It's a chance to be inventive.

What we want is a brilliant cook.

Somebody who can raise their food from their home style

to something really special.

Today, our celebrities will face three challenges

designed to assess their culinary skills.

We have four extraordinary characters today.

They are all passionate about food, we know they're all driven people.

-I think we're in for a treat.

-Let the competition begin.

This is the skills test.

Not an easy way for our celebrities to start MasterChef.

Today we're going to ask them to make us an endive salad

with a mustard dressing, and to poach an egg

and put that on top of it,

and they have just ten minutes to do that in.

The first thing to do is to get the vinegar into our water

and bring it back to a rolling boil.

Eggs.

And then as close as you can to the water and drop it in.

Whilst that cooks away, and it's going to take about two-and-a-half minutes,

take the bottom off the endive itself

and then start to peel the leaves away.

Endive is a Dutch and German word.

We and the Americas call it chicory. It's the same thing.

We now take a bowl.

Three spoonfuls of mustard.

One spoonful of walnut oil.

Three spoonfuls of vinegar.

One of normal oil.

-Cream.

-Mmm.

At this stage now, I whip the whole lot together,

and that's the base of my dressing.

Now we need to dress the salad.

Endive is so bitter, you need something sweet to match it,

otherwise it's too bitter.

And then I shall lay it out in a nice little arrangement.

The idea now is take that poached egg out with a slotted spoon.

Touch it.

I want it just to move a little bit but not a lot.

You take maybe a little bit of our dressing here which is extra,

and we put that over the top of our egg.

And then some chopped chives.

This, of course, is MY version.

Mmm, mmm.

There you have it. Endive salad, mustard dressing and a poached egg.

I think this is a brilliant test.

Get them in. Get them in. Let's have a look.

Former England Rugby Captain Phil Vickery

developed his love for food whilst growing up on the family farm.

Feeling nervous but looking forward to the challenges ahead.

Hopefully enjoy myself, learn something.

What we want you to do is make us an endive salad,

with a mustard dressing

and a poached egg on top.

And we're going to give you just ten minutes.

Off you go, Phil.

This is going to be difficult, cos I don't know what these are.

So that's a good start, Phil, isn't it?

I'd like to think I'm relatively organised,

but my wife says I get very protective over my pans

when I'm in the kitchen, whatever that means!

There's not going to be much finesse, guys, I'm afraid.

Happier with that.

Ooh!

Do you know what?

I've never felt so nervous for a long, long time, gents.

Three minutes left, Phil.

Ooh... Go on.

If you could've picked, something worse would've been pretty much impossible for me to start with.

I don't even know what that is...

but I can poach an egg.

Whay!

GREGG LAUGHS

I hope you like your eggs the same as me, anyway.

Well, it's soft yolk. Brilliant.

There's not a lot wrong with the dressing. It could do with being a little sharper.

This is a good start.

Your salad leaves are still crisp, you've got the sharpness from the chives,

decent poached egg. Pretty good.

Thank you very much.

I think your enemy right now is your own confidence.

I can only compare waiting to come in and see you guys

as to the final minutes before a game.

I'm shaking and I'm not normally like that, so...

So nervous. So nervous.

I feel disappointed a little bit with what I've done in there,

but they seemed OK with it,

so hopefully I can grow with a bit of confidence from this

and not get so nervous about it all.

Journalist Kirsty Wark inherited her passion for cooking

from her mother.

Of course I'm nervous! What will the task be?

I mean, these hands, what are these hands going to do?

Ten minutes, endive salad. Off you go, Kirsty.

I love being in the kitchen, but I'm not looking forward

to having someone on my shoulder going, "20 seconds, ten seconds." I'll be like, "Go away."

You're halfway.

What I might do is make like a nest

to put the poached egg in the middle.

This, now I put the red there.

I want to make it look like that.

Right, OK. So, transferring the egg.

-Are you happy that's cooked enough?

-I think enough to let some yolk spread over the salad.

Put it dead centre. Not a hint of political prejudice.

Yes. I think I've forgotten something.

No, I think that's everything.

The dressing needs a bit more mustard in it,

and there needs to be more of it so all that dressing coats the leaves.

Your poached egg is almost cooked, just about.

It's because I'm not used to the idea of a time limit.

I would've thought somebody who's used to ear pieces and timings

and sitting in front of an Autocue would've been very used to timings.

Mm-hm.

Mmm. Mmm. I like your dressing.

Sweet notes, very well seasoned, little bit of acidity.

There's no disaster here.

I'm just relieved!

I wasn't judging the time properly, and as Gregg and John said,

how bizarre is that for me, who's used to live television?

But I think they're quite scary.

In fact, politicians have got nothing on John and Gregg.

Former EastEnders actor Ricky Groves worked as a chef

before becoming an actor.

I'm feeling quite anxious at the moment.

First time in a MasterChef kitchen.

But we'll see what they throw at me and see how well I cope.

Ricky, off you go.

Let's see, what are we having a look at here?

I was an apprentice chef back in 1984. That's a long time ago.

I haven't done any cooking since my acting career, really.

One career ended, another one started for me.

Come on, Ricky, sort it out.

Not too much, cos hazelnut can be really overpowering.

Ten minutes.

-You've only had two so far.

-Two so far? Yeah, but are you saying that?

That's quite...

Very overpowering, needs more oil.

Do you always talk to yourself?

Yeah, I've got to, haven't I?

Um, ba-da boom-boom.

Let's have a little poach up, shall we? I've got a slotted spoon.

What are you laughing at, you two?

That's pants. OK.

Let's not panic about that for the time being.

I'm going to try for another poached egg.

Same thing.

About as good as you're going to get it, I think.

I'm quite happy with that, actually.

I like the presentation, the fact that you taste, I even like the running commentary.

-I'm sorry, I can't help that.

-I like that.

-I don't know what a poach up is, but your egg looks OK.

-Thank you.

I really like your dressing. Really like it.

I think it's sharp enough.

But the big leaves there, you haven't dressed at all. That's my only complaint, Ricky.

-I've seen people toss eggs, I've never seen people toss eggshells.

-Yeah, well.

Erm, I just got frustrated.

For me, the balance of the salad is good.

Maybe a little bit more punch from mustard,

just because those leaves are so bitter.

But the way in which you are rushing around,

in a way, is a bit of a concern.

Just take your time.

Thank you, yeah.

I can be a bit like a bull in a china shop.

I will take on board what you've said and calm down a bit.

Now you've done this, are you ready for what comes next?

Yes. Is it washing-up?!

That was me giving birth in there. Quick, quick, quick. Push, push, push.

And now I'm just relaxing after that, now.

Finally, historian Ruth Goodman has swapped the more rustic challenge

of life as a Victorian farmer for the MasterChef kitchen

and is feeling out of her comfort zone.

The whole idea of moving into this pristine, clean,

ordered, technological kitchen, is quite challenging to me.

I am much happier in some scruffy space, with a pile of wood.

Ten minutes. Off you go.

Erm, erm, erm, erm.

How would I rate my cookery skills? Sometimes I can be great and sometimes it can be fantastic!

And other times it can be slightly less successful.

Five minutes gone, you are halfway.

You have just three minutes left, Ruth.

OK.

It is not the perfect poached egg I'd quite hoped for. Never mind.

OK. There you go.

Interesting portion size!

There is definitely not enough salad dressing on your salad,

but the dressing I taste is really lovely.

Just think about the way you prepare this for one person.

-Rather than for a banquet of 265.

-Yeah, yeah, fair enough.

Really nice dressing, good mixture in the leaves.

I think you've got a palate.

I wonder about whether you've got an eye!

Whoo.

It would have been nice to have really wowed on the first time out,

but I did just panic when I looked at the size of the endives.

I thought, "Oh, my God, salads. I can't do pretty, argh!"

-All four have done pretty well.

-Now it's the time to see what they're really made of.

With their first challenge behind them,

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

Whatever it is, I've really got to concentrate on the way things look on the plate.

Fingers crossed that I can do it.

This idea of not being able to prepare is killing me.

Today has made me realise just how much I've got to learn

and how difficult this is going to be.

That's it, we've now got a recipe test.

We'll see if they've got the touch, if they've got a palate.

Today's basic recipe is chicken satay. And satay sauce.

John, this is cooking, this is proper cooking.

As long as our celebs read the recipe properly, they'll be OK.

So, first of all, we are going to make our marinade.

And that is mirin, which is sweet rice wine. Soy sauce and miso paste.

And then decent-sized chunks of meat. Drop that into there.

Whilst that marinades,

these little babies, our little skewers, have to be soaked in water

so that the sticks don't burn whilst the satay's being cooked.

For the base of your satay sauce,

we are sweating off shallots and red chillies.

They're sweating their own liquid, aren't they?

-Braising in their own little way.

-It's a soft process, isn't it?

Assemble the skewers.

Pan is getting hot.

Can that chicken go straight in the pan from the marinade?

No, I'll put oil in.

Now I'm going to cook the chicken.

The marinade, a little bit over the top of it.

And now the rest of the sauce.

A little bit of red curry paste into there.

And now we add a spoonful of peanut butter -

you can use ground peanuts if you want.

And then some water just to thin it down a bit.

50mls of soy sauce.

And then bring it up to the boil.

They need a really good, rich colour on them.

As if you think they might be burnt but they're not.

It's that lovely sweetness coming from the sauce.

This is a test of their skill in cooking the meat on the skewers,

but also a palate test in how they make the sauce.

This is our satay sauce coming together.

It's almost like peanut porridge.

Mmm.

And one.

And then maybe some nice little bits of coriander.

There you are - chicken skewers and satay sauce.

These celebs could well be working with some of these ingredients for the first time.

Let's see how they get on. Let's call them in.

We've tested your basic skills - overall,

not bad at all. But now it's time for us to take it up one more step.

We're going to give you 35 minutes to cook for us today's basic recipe,

chicken skewers and satay sauce.

Focus, concentrate, please.

Do yourselves proud.

35 minutes - let's cook.

I am a messy cook.

I gave up measuring things I don't know how many years ago.

Shove it in, yeah, looks about right. Yeah, OK, that'll do.

I'm terribly, terribly slapdash.

-What sort of food do you cook at home?

-I raid historical recipes,

but I don't necessarily stick to them, I tend to mix and match.

Depends what I've got in the cupboard. Chaotic is perhaps a more accurate word!

How comfortable are you following recipes?

I'm not used to following ones with amounts on, oddly.

Because they're historical, I'm used to a list of ingredients...

they don't give you any amounts - you're supposed to work it out yourself.

So, I've made a point, get the scales out, really be very careful and see how we go.

I like cooking all kinds of stuff.

I'm fairly simple, straightforward.

Nothing too fancy.

As you can tell, being a front row forward, I like my food very much.

Phil, for my benefit,

as a sportsman, obviously your diet and the sort of food you had to eat,

-what was that all about?

-High-protein, low-carb for me.

-Right.

-Whereas I would tend to edge a little bit on the rotund side.

Are you as competitive about this as with everything else in your life?

Ultimately, sports is about competition.

You're remembered for winning, for doing well, for being somebody.

But I'm going to give it my best and hopefully I can improve.

-Are you comfortable with the recipe?

-Er, I'm doing it.

-OK.

-Good luck, Phil.

You've had 20 minutes, guys.

I can follow a basic recipe, yeah.

I'm not a precise cook. So that's a bit of a concern, cos they'll be looking for precision, I think.

-Right.

-Kirsty, what sort of food did you grow up with?

Very good ingredients, but quite basic food.

There weren't fancy recipes, but there was good home cooking.

Is this how you cook at home?

I look at a recipe, put it away and I'll mix and match a recipe.

Will that approach work here?

Not in this particular task.

I was very much taught under, sort of, classical French cuisine.

So, maybe I'm up for the challenge or maybe I am a bit antiquated.

Ricky, over the last ten years, of course,

we've seen you on EastEnders, really busy lifestyle, very pressurised.

What sort of food were you cooking whilst doing that?

Sometimes it's difficult. You'd be filming constantly,

and it'd be, you know, unfortunately, ready meals, cos that's all we had time for.

Now I've a little bit more time to myself, yeah, I can, a few stews and casseroles.

-Is it important for you to impress us?

-Yeah, I want to do a good job

and I want to go as far as I can in this competition.

Just three minutes.

Right, can we get it on the plates, please?

That is it - stop!

Finished.

Are you fond of a bit of coriander, Phil?

I do like coriander, yeah. It's one of my favourites.

Your chicken is soft and juicy,

and your sauce starts off sweet with the peanuts

and it gets hotter and hotter as it lingers on your palate. That's good.

-Thank you very much.

-That's good.

Your satay sauce is fantastic.

It's got true depth to it, it's brilliant.

You have made one mistake -

you didn't put enough mirin in the marinade.

That mirin caramelises the outside and becomes lovely and glossy.

At the moment, they're looking a bit Aussie-barbecued.

You've got to follow the recipe.

-If you'd have been Australian rugby captain, he'd have loved it.

-Thank you.

I just was tasting it and thinking, I don't like it, or a bit more...

it was a little bit trial and error, but they seemed to like it.

Well, that's very different, Ruth.

Your satay sauce has got whole peanuts in it.

I saw peanuts, I didn't see the word ground and I just got it wrong.

-I'm pretty cross with myself, actually.

-Yeah, you seem a bit cross with yourself. Let's have a look.

Definitely should've been ground.

Like the marinade of the chicken - nice, little bit of sharpness and saltiness.

But the texture of having whole peanuts

to crunch down on in your satay sauce is unusual.

Your chicken is marinaded really well, ingredients are right,

you've grilled it, it's cooked, it's still soft. It's OK, Ruth.

You will read a recipe properly next time.

I will, I will. I'll be very careful.

Bang!

I was really cross with myself for having not read the recipe properly.

Argh!

Kirsty, I am slightly concerned about the cooking of your chicken.

-Mm-hm.

-Let's pull them apart.

That's not cooked.

So I shouldn't have put breast meat in the same skewer as brown meat.

Ooh, ooh, ooh. I'm going to take the ones from the edge,

-but I wouldn't touch one in the middle.

-Mm-hm.

I think the peanuts are ground enough and I like that earthy flavour.

There's enough coriander in there and there's a hint of spice.

What I am not OK with are bits of uncooked chicken on that plate.

The pieces of chicken that are cooked are lovely.

The marinade now is starting to caramelise,

the sweetness of the mirin. You've got that lovely gloss across the top.

But raw chicken? Not good at all. People can't eat it.

Gutted.

You can't get past the fact that the chicken wasn't cooked through.

I've got children. If there's anything I'm paranoid about,

it's making sure chicken's cooked through.

Looks nice, Ricky. Looks really nice.

Ooh, er!

Chicken's beautifully cooked.

I like your satay sauce.

But the chicken is really salty.

Whoa!

The chicken itself is cooked well.

It tastes to me as if there's too much miso,

cos that miso is very strong, it's very, very salty.

Did you use all the miso in that bowl and not weigh it out?

I panicked, so I think I used all of it.

I think they were looking for a little bit more flavour in mine.

I'm not going to knock myself or beat myself up,

but I think I could have done a little bit better.

The ups and downs of MasterChef competition.

Go and take a break, cos what comes next is quite different.

Off you go.

Oh, my God, I'm so careful about raw chicken!

I like my meat raw.

Carpaccio of chicken. Mmm!

THEY LAUGH

Tough day so far, but now we're going to raise the bar just a bit more.

Now we want to test our celebrities' creativity, their flair, their imagination.

You have a set of ingredients in that box.

This is going to tell us a lot about your cookery skills.

OK, reveal your ingredients.

Squirrel. Ooh!

They have also been given

pancetta,

red wine,

hazelnuts,

puff pastry,

potatoes,

couscous,

baby leaf spinach,

thyme,

rosemary,

Savoy cabbage,

parsnips,

carrots,

chestnut mushrooms

and cherry tomatoes.

You must use that central ingredient.

Let's cook.

If they can make a good dish out of this today,

I'll be really, really impressed.

If they use the reference of a rabbit or a hare or even a game bird

when they're cooking this squirrel, that's all they'll need to do.

Think foraging, think the woods, think wild food.

You know, think old-fashioned, country-style fare.

Ruth, you've got a big smile on your face.

I'm enjoying this. This is much more in my comfort zone.

I'm not guaranteeing it will be marvellous,

but this way of cooking is much more what I feel comfortable with.

We're not making you read anything.

You're not making me read anything. You're not telling me what to do.

What is your plan?

I'm going to fry the squirrel with the pancetta around it

and then add a little stock in to braise it with some of the herbs

and possibly a few mushrooms,

and I'm thinking about what to do with the hazelnuts.

I might make some little rissoles that are fried.

-You're all bright-eyed and bushy-tailed!

-Yeah, squirrel. I hope it works.

Ruth's very excited about this wild food,

the sort of food she likes to cook.

I just hope that she can get something pretty and delicious.

I love that she's happy - I just hope that we have a happy plate.

Phil, you grew up in the country.

Plenty of people out there going for wild food, game birds,

rabbits, hares - is that the sort of food you grew up on?

Yeah, very much so.

Obviously, on the farm, animal-wise, we used to eat our own animals.

We had such a great variety of foods, hence my love of it, really.

What are you going to make for us?

I've got no idea about squirrel and how to cook it

or what to do with it. I'm doing some roasted vegetables

with just a roasted squirrel, maybe a bit of bacon

with some potato and mash.

I'm just trying to work out what sort of sauce I could possibly put with it.

How are you going to present that squirrel once you've roasted it?

I don't want to tell you yet in case it goes wrong.

Phil's roasting a whole squirrel and he's stuffed it full of herbs.

I like that. But I'm not sure he knows how to present it.

As long as he keeps that dish nice and rustic, he'll be all right,

but if he tries to make it too pretty, he's going to have an issue.

-Ricky, what is your dish?

-Looking at the squirrel, paired it with the pancetta,

a little bit of herb in there, fried that off, chiffonaded Savoy cabbage.

Also, underneath that,

I've got some vegetables that I've sprinkled with sugar.

A nice little puff pastry crown on top, to add contrast and texture.

I've got some Parmentiered potatoes.

Tell us again and just bring a little bit of detail into it(!)

Would this be on the menu at the Queen Vic?

No, that would definitely be... let's see, steak and chips,

scampi and chips, chips and chips, Spam and chips,

Spam, egg, ham and chips, chips and chips.

Ricky is cooking lots and lots of culinary terms

together to become a dish, but I'm not sure what the dish is.

All I know is it's going to have a pastry hat on it.

I hope he's just not attempting too much.

Kirsty, your apron's scary. You look like Texas Chainsaw Massacre.

You've got muck all over your apron.

You've got vegetable droppings all over your glasses. What's going on?

I don't know what's going on, but it's fun.

What are you going to cook for us, Kirsty?

I decided...squirrel, lots of bones, but people eating it know there's going to be bones in it,

so I'm not going to try and do anything silly like fillet it,

so what I thought was, use my pancetta, my thyme,

half a shallot and my mushrooms, with a white sauce in my pastry.

-You're making a squirrel pie with bones in it?

-I am.

One way or other, they have to get the bones out anyway,

so I think...all the other flavours melt in your mouth, and leave these bones behind.

The only person I've ever seen enjoy a pie with bones in it

-was Desperate Dan.

-Good man.

We're out of here, Kirsty.

Kirsty is going bananas.

How do you get the meat off the bone in a pie, Kirsty?

It'll be really tasty, if we get to eat any of it.

Last five minutes!

Last 60 seconds. Final detail, please.

Finished. All done. Stop.

Ruth has made pan-fried squirrel, wrapped in pancetta,

served with mushrooms and hazelnut rissoles.

I love the sticky sauce, and the squirrel's lovely and soft,

and comes away from the bone,

but those hazelnut rissoles belong in the rubbish bin.

-OK.

-That, Ruth, burnt.

Yeah, fair enough.

Ruth, you're a cook! Your squirrel is moist.

I love the sweetness of the nut rissole.

It's a shame you burnt it, and that sauce is deep.

Ooh!

Ruth, don't ever read a recipe again!

I'm pleased. That's more my sort of cooking.

I felt so much more relaxed.

I'm having fun!

I am so relieved they liked it!

And, yeah, my rissoles were burnt, hey...

I should have just left them off the plate, but...phew!

Phil is serving roasted squirrel with root vegetables,

mashed potato and fried pancetta in a red wine sauce.

I like the...the bigness of it.

I was kind of thinking corn on the cob-style squirrel.

Two hands, get it and have a go.

Well, I'm not going to!

Mmm!

The squirrel meat itself is going a bit dry,

but that sauce matches it brilliantly.

If that's the style your food is,

I can't wait to see you get your hands on something you know.

Really love the root veg with the red wine sauce, the potato

and the bacon running all the way through it.

The squirrel needs to be protected by something like bacon,

maybe just cooked a little bit more sympathetically.

Never cooked a squirrel before? Game to do what you did. Really good.

Thank you.

-How do you feel about this now?

-Beginning to enjoy it.

It's becoming infectious.

It's a bit worrying if I do get any further in the competition.

Yes, it was a bit rustic and a bit raw, but that's how I am

and that's how I like things.

Ricky has cooked squirrel wrapped in pancetta,

served on a bed of Savoy cabbage, with Parmentier potatoes,

sugar-roasted vegetables, and topped with puff pastry.

I like the look of that - meaty, wet, hearty.

Mmm! Lovely flavour of rosemary. Garlic in there as well. I like it.

-But the meat has gone slightly dry.

-Right.

Lovely bit of squirrel, with that saltiness coming from the bacon.

Really warming, really wintry, really earthy.

-It's a good, good dish.

-Thank you.

-A good round. Do you think you needed a good round?

-I think so.

I thought I did myself justice. I'm pleased you like it. Thank you.

It has reignited my passion for food a little bit.

Funny how squirrel can do that to a man, but there you go, really!

Kirsty's dish is squirrel pie,

served with a parsnip and carrot mash,

roasted hazelnuts and vine cherry tomatoes.

Big pie!

Big pie. I probably should've halved the amount of pastry I used

and made it a small pie, but you might be hungry.

The way you've cooked that squirrel has been really sympathetic.

All the meat is just falling off the bone.

It would have been great to strip all that meat off that squirrel,

-because you could have done that, the meat was so beautifully cooked.

-Thank you.

-Yum!

-Thank you.

-I'm blown away by that!

Mmm! I came in with every intention of disliking it.

I thought, "Great, big, 'orrible-looking, scruffy plate,"

but there is no denying how good that tastes, Kirsty.

Thank you.

And I know that it's probably unusual to have bones in a pie,

but I did feel it was a kind of earthy thing

and I wanted to achieve that and I hope I have.

Thank you very much indeed.

Tough first day, but what comes up next will only get tougher.

Thanks very much. Off you go.

Good day, finished with a really strong round.

Who would've thought that?

It looks like, with these four celebs,

you throw anything at them and they will cope.

I think Phil Vickery might be hoodwinking us,

because his salad was fine, he did a really good satay sauce.

Great squirrel with mashed potato, red wine sauce,

root vegetables, the combinations are always good.

Maybe Phil's one of those guys who has natural ability and doesn't know it.

I'm looking forward to whatever it is that lies ahead

and just tackle it head on and get stuck in.

We had a lot of frustration with Ricky.

He was throwing eggshells over his shoulder, at it like a bull in a china shop.

Ricky did not taste those chicken skewers before he served them up.

They were far too salty.

But you could see how much knowledge Ricky has, watching him cook that squirrel.

Now all he's got to do is just pare it back a little bit and be a little bit more controlled.

Acting's got its own pressures,

but this is, in some respects, a lot tougher.

Judging by today's ingredients,

I think we are going to have a few challenges ahead of us.

Kirsty was really nervous. Big smile on her face all the time,

regardless of mistakes.

The egg wasn't poached enough. The white was still runny.

But a great dressing with the endive salad.

The chicken wasn't cooked all the way through on the chicken skewer.

But her squirrel was delicious. So I just don't know with her.

I've no idea what's to come, just more tough challenges.

Ruth's day has been definitely up and down.

Little mistakes here and there.

Ruth's salad tasted all right, it was too big,

she didn't toss the leaves properly in the dressing.

Peanuts left whole in the satay sauce and burnt bits on the side of her squirrel.

But I thought her squirrel dish looked lovely

and had a really big taste in that sauce.

She is a good cook, no doubt about it.

A better cook when she doesn't have to follow a recipe.

It's been quite a day,

but I would like it to keep going for quite a bit longer.

An extraordinary day.

Ups and downs all round the room, but at the end of it,

four people who you and I actually believe might be able to cook.

In the competition, there is nothing between them.

I can't wait to see what comes next.

Tomorrow, it's all about teamwork.

No contest, then.

Bleurgh!

There's no way that I'm going to be able to make that pannacotta.

Strewth, Ruth!

A bit more raspberry.

This has got to be the girliest pudding I've ever seen in my life.

Shame on you!

And the teams face their first mass catering challenge.

No, no, no!

-Are you bullying her?

-Absolutely not!

What is wrong with this thing?

How much curry paste you got in here, Ricky?

There's no point to it.