0:00:03 > 0:00:0916 celebrities are battling it out to win the coveted MasterChef crown.
0:00:10 > 0:00:14So far in this competition, I think I've held my own.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24It would be great to win.
0:00:24 > 0:00:28But now I'm thinking, "Goodness, the chances of that are so slim."
0:00:28 > 0:00:32I'm really hoping I can raise my game as the competition goes on.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:53These four celebrities are taking on the challenge to become
0:00:53 > 0:00:55the next MasterChef champion.
0:00:55 > 0:00:57But at the end of this week,
0:00:57 > 0:01:03only the best cooks will go through to the semifinals.
0:01:03 > 0:01:07MasterChef is unlike anything I've ever done before.
0:01:07 > 0:01:11You put me under pressure to do things correctly,
0:01:11 > 0:01:15then I seem to be coming a bit of a cropper at times.
0:01:15 > 0:01:19I knew it was going to be a learning experience, and it really has been.
0:01:19 > 0:01:24So far, I'm reasonably happy. I'd like to do better.
0:01:25 > 0:01:28I'm really pleased after the first day.
0:01:28 > 0:01:31I done the best I could do. Could I have done better? Yes.
0:01:31 > 0:01:33Could I have done worse? Yes!
0:01:33 > 0:01:36I just want to try and do the best I can, really.
0:01:37 > 0:01:40I'll try and take this thing as far as I can,
0:01:40 > 0:01:43and hopefully do well and not let myself down or my mum.
0:01:43 > 0:01:46That's the main thing - make your mum proud.
0:01:46 > 0:01:49She'll be watching, she'll be there. "Go on, Rick!"
0:01:52 > 0:01:56Today the celebrities face two challenges that will test
0:01:56 > 0:01:58their ability to work as a team.
0:01:59 > 0:02:02Will our celebs work well together? Will one stand back
0:02:02 > 0:02:06and let the other do all the work? Who knows?
0:02:13 > 0:02:16Welcome back to the MasterChef kitchen.
0:02:16 > 0:02:18We are going to give you a wonderful task now.
0:02:18 > 0:02:24We are going to introduce you to the world of mass catering and teamwork.
0:02:24 > 0:02:29The person on the bench beside you is your new team-mate.
0:02:29 > 0:02:31Yeah. Oh, yeah.
0:02:33 > 0:02:37We would like you to cook for us dessert,
0:02:37 > 0:02:41but that dessert has to be replicated ten times.
0:02:43 > 0:02:44Tough task, this.
0:02:44 > 0:02:47Concentrate, talk to each other, plan.
0:02:47 > 0:02:50One hour. Let's cook.
0:02:53 > 0:02:55Let's think.
0:02:55 > 0:02:57Each team has to design their dessert
0:02:57 > 0:03:00from a selection of ingredients, including...
0:03:00 > 0:03:01rhubarb,
0:03:01 > 0:03:03pomegranate,
0:03:03 > 0:03:04biscuits,
0:03:04 > 0:03:06brioche,
0:03:06 > 0:03:07chocolate,
0:03:07 > 0:03:09mint,
0:03:09 > 0:03:11strawberries,
0:03:11 > 0:03:13raspberries,
0:03:13 > 0:03:14cream,
0:03:14 > 0:03:16vanilla
0:03:16 > 0:03:18and eggs.
0:03:18 > 0:03:19Don't need this.
0:03:19 > 0:03:24And they have to create ten identical portions.
0:03:24 > 0:03:28It's got to be consistent and it's got to be beautiful.
0:03:28 > 0:03:31So in an hour's time, I'll have 20 desserts in here?
0:03:31 > 0:03:33You lucky, lucky boy.
0:03:33 > 0:03:35Eggs, we could make a custard.
0:03:35 > 0:03:39- We could make a custard. Um... - If we made a custard...
0:03:42 > 0:03:46Yesterday, journalist Kirsty Wark proved she has a good palate.
0:03:46 > 0:03:50There is no denying how good that tastes, Kirsty.
0:03:51 > 0:03:54But she made basic errors.
0:03:54 > 0:04:00- I am slightly concerned about the cooking of your chicken.- Mm-hm.
0:04:00 > 0:04:02That's not cooked.
0:04:02 > 0:04:05We could do a chocolate biscuit base.
0:04:05 > 0:04:07Um...
0:04:07 > 0:04:10- We've got to get going. - Biscuit base?
0:04:10 > 0:04:14I'm good in a team, I think, because I'm not a proprietorial person in the kitchen.
0:04:14 > 0:04:18Everybody mucking in. I like the camaraderie and the banter.
0:04:18 > 0:04:23Kirsty's partner in this challenge is historian Ruth Goodman.
0:04:23 > 0:04:28Last time, she wowed with her farmhouse cooking style...
0:04:29 > 0:04:34I love the sticky sauce, and the squirrel's lovely and soft and comes away from the bone.
0:04:34 > 0:04:38..but not with her presentation skills.
0:04:38 > 0:04:42- Interesting portion size. - I think you've got a palate.
0:04:42 > 0:04:44I wonder about whether you've got an eye.
0:04:47 > 0:04:52There's a lot of room for improvement in my cooking, especially presentation.
0:04:52 > 0:04:56I need to be planning what it's going to look like at the same time
0:04:56 > 0:04:59as I'm planning what it's going to taste like.
0:05:01 > 0:05:04- Do you think brandy would make it go weird?- Yes.- OK.
0:05:09 > 0:05:12Ladies, lots of banter going on. What are you cooking for us?
0:05:12 > 0:05:16We are cooking a sort of fruit compote on a biscuit base,
0:05:16 > 0:05:20accompanied by some form of panna cotta.
0:05:20 > 0:05:23Great. Of course, with teamwork, it's important we have a leader.
0:05:23 > 0:05:26- Is it?- So is there not a leader? Are you doing cooperation?
0:05:26 > 0:05:28- BOTH:- Cooperation.
0:05:28 > 0:05:30It's only a committee of two. It can work.
0:05:30 > 0:05:34- Who's made panna cottas before? - I have.
0:05:34 > 0:05:39But the more I think about it, we haven't got the right equipment.
0:05:39 > 0:05:41We thought we had ten rings and we've got two.
0:05:41 > 0:05:44We realise that our initial idea is not going to work.
0:05:44 > 0:05:47Is this panna cotta or panic cotta?
0:05:47 > 0:05:50- Oh!- That's good, that is! That is good.
0:05:50 > 0:05:52At the moment, it's less panna.
0:05:52 > 0:05:56We're going to create something incredibly tasty and beautiful.
0:05:56 > 0:06:02Well, I want to be encouraging, but when I think of Ruth and Kirsty,
0:06:02 > 0:06:05I don't think presentation skills and I don't think beauty.
0:06:05 > 0:06:06Shame on you!
0:06:06 > 0:06:08- Good luck.- Thank you.
0:06:08 > 0:06:10I think we might need it.
0:06:13 > 0:06:17Kirsty and Ruth, my worry is they are just chatting all the time.
0:06:17 > 0:06:21They just don't seem to be getting the work done.
0:06:21 > 0:06:23Right now, will the panna cotta be set?
0:06:23 > 0:06:26Will the biscuit base be lovely and crunchy, and that butter set?
0:06:26 > 0:06:28Not a chance.
0:06:30 > 0:06:33You've had 15 minutes already.
0:06:37 > 0:06:41On the second team is former EastEnders actor Ricky Groves.
0:06:41 > 0:06:44Looking at the ingredients here, I'm always silly.
0:06:44 > 0:06:46I add things as I go along.
0:06:46 > 0:06:49- And I know I shouldn't. - Stop talking and get on with it.
0:06:49 > 0:06:52Thank you very much. I've been told off already, look.
0:06:54 > 0:06:59Yesterday, Ricky, who was once a chef, overcomplicated his dishes.
0:06:59 > 0:07:03Squirrel. Barred it with a pancetta,
0:07:03 > 0:07:05chiffonaded Savoy cabbage,
0:07:05 > 0:07:08nice puff pastry crown on top to add contrast and texture.
0:07:08 > 0:07:11I've got some potatoes I've Parmentiered...
0:07:11 > 0:07:14Tell us again but bring a little detail into it(!)
0:07:14 > 0:07:16But the results were impressive.
0:07:16 > 0:07:21Really warming. It's a good, good dish.
0:07:21 > 0:07:22Thank you.
0:07:24 > 0:07:26Teamwork's very important.
0:07:26 > 0:07:29I like to think that I work well with other people.
0:07:29 > 0:07:33You know, I can delegate as well as dictate in some ways.
0:07:33 > 0:07:37- Puree those. Bit more raspberry. - Yep.
0:07:40 > 0:07:45Ricky is paired with former England rugby captain Phil Vickery.
0:07:49 > 0:07:53Last time, Phil struggled with his nerves
0:07:53 > 0:07:57but still managed to impress with his natural flair.
0:07:57 > 0:07:59- It's a good start. - Pretty good.
0:07:59 > 0:08:04- Thank you very much. - I think your enemy right now is your own confidence.
0:08:05 > 0:08:08The biggest pressure for me is my knowledge.
0:08:08 > 0:08:12I think I might end up pickling my brain a little bit.
0:08:12 > 0:08:15It's not the biggest brain in the world, so I have to be careful.
0:08:23 > 0:08:24What are you making, fellas?
0:08:24 > 0:08:28It's a rhubarb brioche with a raspberry-strawberry syllabub
0:08:28 > 0:08:31with a little coulis and garnished with its own fruit.
0:08:31 > 0:08:34Phil, how are you feeling about this team?
0:08:34 > 0:08:38For me, just being here, you talk about teamwork, I'm here to work.
0:08:38 > 0:08:41I've had an input, I'm happy. If I wasn't, I'd tell him.
0:08:41 > 0:08:43If anything, I took the lead,
0:08:43 > 0:08:46because I felt I had more experience.
0:08:46 > 0:08:48I don't mean to jump in or anything.
0:08:48 > 0:08:52At any one time, I said to him, "Do you want to design it?" And I've got an eye for it.
0:08:52 > 0:08:55So if anything, it's a perfect partnership.
0:08:55 > 0:08:58- What are you doing here? - We're cooking down some sugar.
0:08:58 > 0:09:01I was going to do a sugar garnish on top. It's a bolt-on.
0:09:01 > 0:09:03- I can't help it.- If...
0:09:03 > 0:09:06- if we've got time. - We have, I'm telling you now.
0:09:06 > 0:09:10- Serious look on your face, Phil. - I don't want to ruin the whole dish worrying about being too fancy.
0:09:10 > 0:09:14We need to get it out and get it here for you to look at.
0:09:18 > 0:09:20Yeah, all of it.
0:09:20 > 0:09:23Brioche and rhubarb, nice idea.
0:09:23 > 0:09:26But he's bringing lots of other ingredients into play.
0:09:26 > 0:09:30Maybe there's just a little bit too much being chucked at that plate.
0:09:30 > 0:09:33Right, getting on to the biscuits, yeah?
0:09:39 > 0:09:44I've never seen anybody crush a biscuit with so much efficiency in my life. Whaaah!
0:09:51 > 0:09:5420 minutes. 20 minutes left.
0:09:54 > 0:09:57Come on, think, move.
0:09:57 > 0:10:02- There is no way that I'm going to be able to make that panna cotta set. - It's OK.
0:10:04 > 0:10:08- So the panna cotta's not setting? - No.- So have you just got a bowl of cream?
0:10:08 > 0:10:11There is a danger of that.
0:10:11 > 0:10:12- You've got some thinking to do, ladies.- We have.
0:10:15 > 0:10:18Right, let's think.
0:10:21 > 0:10:23You've got ten minutes left.
0:10:55 > 0:10:57Time's up. Finished.
0:11:06 > 0:11:09No contest, then.
0:11:22 > 0:11:28Ricky and Phil have made a berry fool on brioche with rhubarb comfit,
0:11:28 > 0:11:31topped with chocolate, mint and a sugar crisp,
0:11:31 > 0:11:34served with a raspberry coulis.
0:11:35 > 0:11:41Two big hairy-chested fellas, one captain of England rugby,
0:11:41 > 0:11:44and this has to be the girliest pudding I have ever seen in my life.
0:11:44 > 0:11:46- Just my creative side coming out. - Look at it!
0:11:46 > 0:11:49It's a great, big, pink, girlie thing!
0:11:49 > 0:11:51Yeah, there is that.
0:11:51 > 0:11:55- I don't know what it is as a dessert. You'd struggle to come up with a name.- Yeah.
0:11:55 > 0:11:57It looks like loads of Ricky ideas.
0:11:57 > 0:12:01- Yeah. - Without actually being one dessert.
0:12:07 > 0:12:10Sharp strawberries going through cream makes them sweet and lovely,
0:12:10 > 0:12:16then you've got a sharper tone of rhubarb and coulis.
0:12:16 > 0:12:18It tastes really nice.
0:12:19 > 0:12:21It shouldn't do, I don't think,
0:12:21 > 0:12:26cos it's loads of things just bolted together, but it actually tastes really nice.
0:12:35 > 0:12:38Each component part is made very well.
0:12:38 > 0:12:42Good coulis, nice rhubarb, toasted brioche, good strawberry fool,
0:12:42 > 0:12:45and it tastes all right.
0:12:45 > 0:12:49It defies description, it defies explanation,
0:12:49 > 0:12:51but I think it tastes all right.
0:12:51 > 0:12:53I'm quite impressed by you two.
0:12:53 > 0:12:57'I think we really, really performed well.'
0:12:57 > 0:13:00They liked the taste.
0:13:00 > 0:13:02That's what it's all about.
0:13:02 > 0:13:04- Would you have paid for that in a restaurant?- Yeah.
0:13:04 > 0:13:07If I'd have had that in a restaurant,
0:13:07 > 0:13:09I would quite happily have paid to have more.
0:13:09 > 0:13:11Good.
0:13:14 > 0:13:19Kirsty and Ruth's dish is stewed rhubarb on a hazelnut and ginger-nut biscuit base,
0:13:19 > 0:13:23topped with pomegranate and served with custard.
0:13:26 > 0:13:29- Tell me, where's the panna cotta? - Um...
0:13:29 > 0:13:31elsewhere!
0:13:31 > 0:13:34- Elsewhere, because? - It didn't work.- It didn't work.
0:13:34 > 0:13:36Strewth, Ruth!
0:13:36 > 0:13:37RUTH LAUGHS
0:13:45 > 0:13:50The combination of tart but sweet rhubarb with heavily perfumed pomegranate is a lovely idea.
0:13:50 > 0:13:52But the rhubarb is not quite cooked enough.
0:13:52 > 0:13:55It's still very, very crunchy,
0:13:55 > 0:13:59and I don't think it is sweet enough as a dessert.
0:13:59 > 0:14:04Teamwork? You guys, honestly, you talk so much, don't you?
0:14:04 > 0:14:08Really, the two of you, it's like two schoolgirls.
0:14:08 > 0:14:12"Oh, how am I going to do that? Ho-ho-ho!" Get your plan,
0:14:12 > 0:14:16divide your labour and put your head down.
0:14:25 > 0:14:29We've got the nucleus there of a pudding.
0:14:29 > 0:14:33We have buttery and ginger base, creamy custard,
0:14:33 > 0:14:37but the rhubarb itself is too sharp.
0:14:37 > 0:14:42Do you now think that there should have been a leader today?
0:14:42 > 0:14:44Yes, but I hate to seem bossy.
0:14:44 > 0:14:46Pardon?!
0:14:46 > 0:14:47I do, I just didn't want to...
0:14:47 > 0:14:51Kirsty Wark saying she hates to be bossy!
0:14:51 > 0:14:54That's like Gregg and I saying we hate food.
0:14:56 > 0:15:00To say we didn't have a boss was right, but what we had
0:15:00 > 0:15:02was we had a clear idea of what we wanted to do.
0:15:02 > 0:15:04We just didn't have a plan B.
0:15:04 > 0:15:08As we know in politics, you have to have a plan B.
0:15:08 > 0:15:11We thought we could do something lovely there,
0:15:11 > 0:15:14and the fact that it all just went "Ahh!" is a real shame.
0:15:21 > 0:15:25Really interesting round, that. Some more successful than others.
0:15:27 > 0:15:33This might have been tough, but the next challenge might be just a little bit tougher.
0:15:33 > 0:15:34Thanks very much. Off you go.
0:15:45 > 0:15:47We were terrible!
0:15:47 > 0:15:49THEY LAUGH
0:15:49 > 0:15:52We were dreadful. All that sugar!
0:15:53 > 0:15:57I think the boys actually worked very well together
0:15:57 > 0:16:01and they got the food up on time, identical plates.
0:16:01 > 0:16:04Although I think Phil took too much of a back seat.
0:16:04 > 0:16:06I was happy.
0:16:06 > 0:16:11If we'd both tried to cook, we would have been in each other's way.
0:16:11 > 0:16:14You know, too many cooks spoil the broth.
0:16:14 > 0:16:19Ricky is desperate to show us lots of different technique
0:16:19 > 0:16:21and the words that go along with it.
0:16:21 > 0:16:25I kind of agreed with their feedback with regards to how...
0:16:25 > 0:16:28it was a mishmash of different ideas put together, bolted together.
0:16:28 > 0:16:30But maybe that's what I do when I'm under pressure.
0:16:30 > 0:16:33Kirsty and Ruth both had really good ideas.
0:16:33 > 0:16:37But panna cotta to set in the amount of time they had was always going to be very difficult.
0:16:37 > 0:16:40Near on impossible.
0:16:40 > 0:16:43Clearly, we could have done a lot better. There's no question.
0:16:43 > 0:16:45You've really got to keep pushing yourself and challenging yourself.
0:16:45 > 0:16:49And we didn't pull it off.
0:16:49 > 0:16:52They spent a hell of a lot of time, as well, discussing the dish,
0:16:52 > 0:16:54deciding what they were going to do.
0:16:54 > 0:16:57They were, five minutes from the end...before they were finished
0:16:57 > 0:17:00their discussion about how the dish would finish up.
0:17:00 > 0:17:02I really liked the fact that we were collaborating,
0:17:02 > 0:17:04talking, bouncing ideas off each other,
0:17:04 > 0:17:07making suggestions, running things past each other.
0:17:07 > 0:17:10That's a much nicer way to work, for me.
0:17:10 > 0:17:12Look, one of them has got to take charge.
0:17:12 > 0:17:14I would like to see Ruth take charge next time.
0:17:23 > 0:17:26I've got complete confidence in Ricky and Phil.
0:17:26 > 0:17:29I'm very nervous about Ruth and Kirsty.
0:17:29 > 0:17:34Because that next test for them is a serious, serious challenge,
0:17:34 > 0:17:37and it is no longer going to be about the MasterChef kitchen
0:17:37 > 0:17:39but the big, wide world.
0:17:42 > 0:17:45It's early morning on day two...
0:17:46 > 0:17:52..and the celebrities are heading to their first outside catering challenge.
0:17:53 > 0:17:58Moving back into a professional kitchen would be unusual.
0:17:58 > 0:18:02I'm a bit worried, but on the whole, I'm looking forward to today.
0:18:02 > 0:18:06There's a kind of mixture of absolute terror and excitement.
0:18:06 > 0:18:09It's quite exciting, isn't it?
0:18:09 > 0:18:11Where are we going?
0:18:27 > 0:18:31Welcome to John Lewis on Oxford Street.
0:18:33 > 0:18:38Today, you are preparing lunch for the partners,
0:18:38 > 0:18:40the people that work here.
0:18:40 > 0:18:44You'll be preparing lunch for over 200 people.
0:18:48 > 0:18:49Do us proud.
0:18:51 > 0:18:53Off you go!
0:18:57 > 0:19:01The teams will be working under executive head chef Michael Brown.
0:19:02 > 0:19:04Hi. Good morning, guys.
0:19:04 > 0:19:08I'm in charge of the five restaurants within Oxford Street.
0:19:08 > 0:19:11The main thing is that the standard of food we do for our staff
0:19:11 > 0:19:13is the same standard we do for our customers.
0:19:13 > 0:19:17OK? If you follow me, I'll take you through to the fridges to look at
0:19:17 > 0:19:21- the ingredients we can make up our menu from.- Thank you.
0:19:24 > 0:19:28The two teams must now devise one meat and one vegetable main course,
0:19:28 > 0:19:30and a dessert.
0:19:31 > 0:19:34Their ingredients include...
0:19:34 > 0:19:35chicken,
0:19:35 > 0:19:37sausages,
0:19:37 > 0:19:38duck,
0:19:38 > 0:19:39trout
0:19:39 > 0:19:42and a selection of fruit and vegetables.
0:19:44 > 0:19:47Who makes the decision about who goes first?
0:19:47 > 0:19:49- Why don't we let, say, ladies first? - Ladies first.
0:19:49 > 0:19:50What do you want to do?
0:19:50 > 0:19:52I think I'll be team leader this time.
0:19:52 > 0:19:54Go on, what would you like to do?
0:19:54 > 0:19:56I think we need to do... We should do some chicken.
0:19:56 > 0:19:59You want to do chicken? I need to do a vegetable dish, then.
0:20:01 > 0:20:05If they're doing chicken, it would be wrong of us to put duck on the menu.
0:20:05 > 0:20:08That leaves us with sausages or trout.
0:20:08 > 0:20:10My favourite all-time food.
0:20:10 > 0:20:11- So, the trout...- Sausages!
0:20:14 > 0:20:19Two teams, both very, very eager to show how good they are.
0:20:21 > 0:20:25This test is about producing a menu lots of people will want to eat.
0:20:25 > 0:20:31Nothing can prepare you for this sort of food onslaught.
0:20:36 > 0:20:39MICHAEL: OK, so for your first main?
0:20:39 > 0:20:44- Sausage toad-in-the-hole, with thyme and onion gravy.- Yup.
0:20:44 > 0:20:50A Thai-spiced vegetable curry with cumin rice.
0:20:50 > 0:20:52And your dessert?
0:20:52 > 0:20:54Dessert was the rhubarb...
0:20:54 > 0:20:56Rhubarb tart?
0:20:56 > 0:21:00- Yes.- OK, Chef? Yep, no problem at all, guys.- Thank you very much.
0:21:02 > 0:21:05They now have three hours until service.
0:21:05 > 0:21:10Once again, Ricky is in charge of the team.
0:21:10 > 0:21:13He gets Phil to prep the sausages for their toad-in-the-hole...
0:21:13 > 0:21:15I don't want to be panicking at the end.
0:21:15 > 0:21:18I want to be stood here, calm, collected, ready,
0:21:18 > 0:21:22so when Chef calls time, we've got our dishes ready to go.
0:21:22 > 0:21:28..while he starts to prep the vegetables for the Thai curry.
0:21:28 > 0:21:30Being back in a professional environment like this
0:21:30 > 0:21:33after a 15-year absence is very nerve-racking.
0:21:33 > 0:21:37I'd imagine it's like Phil, if he went back on the rugby field now,
0:21:37 > 0:21:39he'd feel kind of at home but...
0:21:39 > 0:21:42- But lost!- A little bit lost.
0:21:48 > 0:21:51Is Ricky going to try to flash it and pretty it all up again?
0:21:51 > 0:21:54No, no, no.
0:21:54 > 0:21:58We don't know yet! He ain't seen what I've got.
0:21:58 > 0:22:00I think it's important that, if you've got time
0:22:00 > 0:22:05and you can add a little bit of garnish to it, why not?
0:22:05 > 0:22:07Cos you might mess it up!
0:22:07 > 0:22:11Yes, I know, but at the same time, you don't... He who dares.
0:22:11 > 0:22:15- Right...- OK.- ..we've got the SAS of cooking over here!
0:22:20 > 0:22:23Kirsty and Ruth also have a plan.
0:22:26 > 0:22:30Our dessert is going to be an apple and blueberry sponge,
0:22:30 > 0:22:34and then our meat dish Kirsty's taking charge of.
0:22:34 > 0:22:38We're going to have chicken and pancetta, with a bit of sage inside.
0:22:38 > 0:22:41And that's going to be served with colcannon.
0:22:41 > 0:22:44And then our vegetable dish we're going to keep really quite simple
0:22:44 > 0:22:49and do a sort of herby couscous with a load of roasted vegetables.
0:22:49 > 0:22:52We realise where we went wrong before.
0:22:52 > 0:22:55We didn't have a proper team thought,
0:22:55 > 0:22:57so Ruth's allowing me to direct
0:22:57 > 0:23:00and she's got very good ideas for what we're going to be doing.
0:23:03 > 0:23:06The girls are making a fruit sponge.
0:23:06 > 0:23:12Now, their last attempt at pudding, John, was an absolute disaster.
0:23:22 > 0:23:26With half an hour already gone,
0:23:26 > 0:23:29Ricky gets to work on his batter mix for their toad-in-the-hole.
0:23:37 > 0:23:40- I reckon you need about four times as much milk as that.- Yes.
0:23:40 > 0:23:45- Are you putting pressure on yourself because you've been in a kitchen before?- A little bit, yeah.
0:23:45 > 0:23:47I've got further to fall than most.
0:23:50 > 0:23:54Nervous about the batter, Ricky decides to cook some as a test.
0:23:54 > 0:23:58Making the matter, I didn't really do any measurements for it,
0:23:58 > 0:24:01so...see what happens to it.
0:24:02 > 0:24:07There's no rhubarb, so we're going to go for a pear and peach crumble.
0:24:07 > 0:24:10- Sounds lovely.- All right? You ready for it?- Yeah, yeah, yeah.
0:24:15 > 0:24:18After the success of the last dessert, Phil,
0:24:18 > 0:24:21is this one going to be nice and girlie?
0:24:21 > 0:24:23This one, I promise, you'll know exactly what it is.
0:24:23 > 0:24:26Good old-fashioned crumble with some custard.
0:24:26 > 0:24:28It's going to be wholesome, you're going to love it.
0:24:28 > 0:24:32And you're going to want to dig in and have some more, like you told us you wanted to.
0:24:32 > 0:24:34Lovely.
0:24:35 > 0:24:39With the base made, Phil starts making the crumble topping.
0:24:45 > 0:24:47Industrial cooking.
0:24:49 > 0:24:54Ruth is also starting to mix the ingredients for her sponge.
0:24:57 > 0:24:58What can I do for you?
0:24:58 > 0:25:02Erm, erm, erm, erm...
0:25:02 > 0:25:06- Add 24 to that...- Yup.- ..is 16...
0:25:08 > 0:25:12So I want it to end up at six...
0:25:12 > 0:25:15Cream your butter and sugar first.
0:25:15 > 0:25:17Let's take it off.
0:25:17 > 0:25:19- It's fine.- Sorry!
0:25:19 > 0:25:22It's fine. Start again, another dish.
0:25:24 > 0:25:26One of us should do the veg.
0:25:26 > 0:25:30- Do you want me to leave you to this, then, and I'll do veg?- Perfect.
0:25:37 > 0:25:40- Is this dessert or...? - This is pudding.
0:25:40 > 0:25:44- Pudding?- Yes.- Whose idea was that dish?
0:25:44 > 0:25:48Mine. What we decided last time is we haven't been great at teamwork,
0:25:48 > 0:25:52so we thought I'd have a lead in choosing some of the dishes.
0:25:52 > 0:25:57But Ruth's particularly good at vegetarian food, so that was a great help.
0:25:57 > 0:26:02So you are putting together the chicken with the ham and the pudding?
0:26:04 > 0:26:06You're carrying it all really?
0:26:06 > 0:26:09- I'm not! We're doing it together. - Are you bullying her?
0:26:09 > 0:26:11Absolutely not.
0:26:11 > 0:26:15- You are, aren't you?- I'm not. - I'm going to ask her.- You ask her.
0:26:21 > 0:26:26Ruth? Kirsty's got all of it to do, and you're just chopping vegetables?
0:26:26 > 0:26:30- I know. - Tell me, how's that happened?
0:26:30 > 0:26:34- She just likes to do everything. - SHE LAUGHS
0:26:34 > 0:26:36She's just a dynamo of energy.
0:26:42 > 0:26:47In just under two hours, the partners at John Lewis
0:26:47 > 0:26:51will be breaking for lunch, and the celebrities must be ready on time.
0:26:51 > 0:26:55Our partners expect a great standard of food every day,
0:26:55 > 0:26:59and I just hope today it'll be exactly the same.
0:27:08 > 0:27:11Ricky checks on his test batter.
0:27:13 > 0:27:16What is wrong with this thing?
0:27:16 > 0:27:18He has to begin again.
0:27:20 > 0:27:23On the first attempt, it came out a bit like a sponge -
0:27:23 > 0:27:27it wasn't like a light batter, it was a bit spongy - but you live and learn, don't you?
0:27:28 > 0:27:32- Hopefully, it might be a little bit lighter now.- Right, OK.
0:27:32 > 0:27:35Let me just test this one.
0:27:38 > 0:27:43Hopefully, with this one, it'll be better.
0:27:50 > 0:27:54Kirsty has finished the apple blueberry sponge
0:27:54 > 0:27:56and starts on the chicken.
0:28:01 > 0:28:05I don't want any undercooked chicken on my watch.
0:28:05 > 0:28:08I've done that, I don't want to do it again.
0:28:08 > 0:28:10Big mistake!
0:28:10 > 0:28:13- So they're going in the oven now? - Yeah.
0:28:13 > 0:28:16- I've put the sponge in.- Great.
0:28:28 > 0:28:31OK, guys, we've one hour left, so one hour.
0:28:33 > 0:28:37While Ricky begins cooking the Thai vegetable curry...
0:28:45 > 0:28:49..executive chef Michael checks on his second batter attempt.
0:28:49 > 0:28:52Do another batch.
0:28:52 > 0:28:53What the hell is that?
0:28:53 > 0:28:56That is the batter mix for the toad-in-the-hole which...
0:28:56 > 0:28:59- What?- ..isn't going to work.
0:28:59 > 0:29:02- This is just total- BLEEP.
0:29:06 > 0:29:07There's no point to it.
0:29:10 > 0:29:13- This is the second time we've made this, yeah?- Third now.
0:29:13 > 0:29:15- Third?!- Yeah.
0:29:15 > 0:29:16Have you got normal salt in it?
0:29:16 > 0:29:18I haven't put any salt in it, no.
0:29:18 > 0:29:19Good pinch of salt.
0:29:19 > 0:29:22Salt, Chef? Can I ask where the salt is? Ah, here we are.
0:29:22 > 0:29:26Is that salt or sugar? I'm not taking any more chances.
0:29:28 > 0:29:30It's sugar. It's sugar.
0:29:33 > 0:29:36That's salt. Pinch of salt, nice one like that?
0:29:36 > 0:29:38That's it.
0:29:38 > 0:29:41You need to work out how much flour you're putting in that.
0:29:44 > 0:29:46That don't look too bad now.
0:29:50 > 0:29:54- I'll get that in. Does that go in at 180, the tester?- Yeah.- Thank you.
0:29:54 > 0:29:56The third attempt goes in to test.
0:30:02 > 0:30:05How much curry paste you got in there, Ricky?
0:30:05 > 0:30:07It's at the back of my throat already. That's going to hurt.
0:30:07 > 0:30:13- Didn't realise it was that strong. - Drain the veg, make your sauce separately, then cook your veg.
0:30:13 > 0:30:15Yeah.
0:30:16 > 0:30:17I tell you what,
0:30:17 > 0:30:21whatever Phil's done in this team has actually turned out fine,
0:30:21 > 0:30:24and Ricky, whatever he's touching seems to be going to pot!
0:30:24 > 0:30:26He's put a whole tub of spice in
0:30:26 > 0:30:29when he's supposed to have used no more than half of it.
0:30:29 > 0:30:31The batter has gone wrong twice.
0:30:32 > 0:30:35One's a chef, apparently, the other one's a rugby player.
0:30:35 > 0:30:38I tell you what, if you didn't know, you wouldn't know!
0:30:42 > 0:30:44Sorry about that, mate.
0:30:44 > 0:30:49I'm not used to using these paste things and I just used too much.
0:30:49 > 0:30:51We'll let it down with a load of cream.
0:31:06 > 0:31:0830 minutes left before we have to serve, guys.
0:31:08 > 0:31:11It's ten to, so we've got 30 minutes, OK?
0:31:13 > 0:31:18With time running out, Kirsty begins her colcannon.
0:31:19 > 0:31:21Kirsty, how long do the potatoes take?
0:31:21 > 0:31:25- About five minutes in the steamer.- You're still smiling!
0:31:25 > 0:31:27What a treat to work in a big kitchen!
0:31:29 > 0:31:33Ruth, in five minutes, strength, we're mashing!
0:31:35 > 0:31:39Meanwhile, Ruth checks on her spicy vegetable couscous.
0:31:45 > 0:31:47That's OK.
0:31:47 > 0:31:49- It's on the edge of being too hot.- It's actually fine.
0:31:54 > 0:31:5620 minutes, OK?
0:31:56 > 0:31:5720 minutes to go.
0:32:00 > 0:32:03Ricky and Phil's toad-in-the-hole now rests
0:32:03 > 0:32:07on getting their third batter attempt to rise.
0:32:19 > 0:32:22I've got to check me batter now. One second, thank you.
0:32:22 > 0:32:24Yes, yes, yes, yes!
0:32:24 > 0:32:28Finally, the batter has worked.
0:32:28 > 0:32:31You see, that's more like it. Yep, perfect.
0:32:52 > 0:32:54First 16 are in.
0:32:58 > 0:33:03Phil is quickly making custard from a powder mix.
0:33:07 > 0:33:11- Phil? How's your custard?- It's not quite...it's nearly boiling.
0:33:11 > 0:33:15- OK. By the way, the girls are making fresh custard.- Good on 'em!
0:33:20 > 0:33:23RUTH HUMS
0:33:24 > 0:33:27- You making real custard? - I'm trying to.
0:33:27 > 0:33:30- You're so brave, Ruth!- Oh-ho!
0:33:30 > 0:33:33- You're so brave!- Fingers crossed! - That's brilliant.
0:33:40 > 0:33:43Service is now only minutes away.
0:33:50 > 0:33:52It's still a bit... it's still too hot.
0:33:52 > 0:33:54- You think so, Chef? - I think it's still too hot.
0:33:54 > 0:33:57We'll have to put something else out instead.
0:33:57 > 0:33:58Put something else out?
0:33:58 > 0:34:01OK? Sorry. If we put it out, we'll get a lot of complaints.
0:34:01 > 0:34:03- OK?- Oh, that's a shame.
0:34:05 > 0:34:07He said the curry's a bit too, er, on the hot side.
0:34:07 > 0:34:10So he's not happy with it and he doesn't want it to go out.
0:34:10 > 0:34:13So it's his kitchen, so after all, then, that's his decision.
0:34:15 > 0:34:18But at the last minute, Chef decides to risk it.
0:34:18 > 0:34:19What we'll do is we'll try it.
0:34:19 > 0:34:24But you'll have to say when you're serving it, it's very, very hot.
0:34:24 > 0:34:28- Very spicy. We'll see how we go. - OK. Thank you, Chef, thank you.
0:34:28 > 0:34:32Guys, I want to start setting up now, so let's get everything outside, come on, now.
0:34:32 > 0:34:34OK, Chef!
0:34:35 > 0:34:37Right, where do I go now?
0:34:40 > 0:34:42Yes!
0:34:47 > 0:34:49Slow, slow. Mind your hand.
0:34:51 > 0:34:52It's thickening!
0:34:52 > 0:34:55It is, it's starting to coat the spoon!
0:35:07 > 0:35:09There you go. Let's put it in there. OK?
0:35:35 > 0:35:38Kirsty and Ruth have made...
0:35:38 > 0:35:41chicken wrapped in pancetta
0:35:41 > 0:35:43served with colcannon,
0:35:43 > 0:35:45spicy vegetable couscous
0:35:45 > 0:35:49and a dessert of apple and blueberry sponge
0:35:49 > 0:35:52with real egg custard.
0:35:54 > 0:35:57Ricky and Phil are serving toad-in-the-hole
0:35:57 > 0:35:59with onion gravy,
0:35:59 > 0:36:02hot Thai vegetable curry
0:36:02 > 0:36:04with cumin rice,
0:36:04 > 0:36:06and for pudding,
0:36:06 > 0:36:09a pear and peach crumble
0:36:09 > 0:36:11with custard.
0:36:23 > 0:36:25We have a Thai green vegetable curry,
0:36:25 > 0:36:28if anyone would like the Thai green vegetable curry.
0:36:28 > 0:36:31This is going to be very hot. So be careful.
0:36:33 > 0:36:37There's some onion gravy there if you want some. OK?
0:36:37 > 0:36:42- What can I get you? Chicken? Would you like some colcannon?- Yes.
0:36:46 > 0:36:47The Thai curry is extremely hot.
0:36:49 > 0:36:52- Very hot, yeah?- I don't know whose fault that was(!)
0:36:52 > 0:36:55You've been warned - it's very, very hot.
0:36:55 > 0:36:58Despite its chilli heat,
0:36:58 > 0:37:01the Thai vegetable curry is proving very popular.
0:37:03 > 0:37:06- Would you like to try it, sir? - Yes, please, that would be lovely.
0:37:06 > 0:37:09- What would you like?- Toad-in-the- hole.- Toad-in-the-hole.
0:37:09 > 0:37:14And their toad-in-the-hole has also risen to the occasion.
0:37:24 > 0:37:28I'm from Thailand. Thai green curry,
0:37:28 > 0:37:31very good taste. A bit hot.
0:37:31 > 0:37:33Even for me!
0:37:36 > 0:37:38I've got the toad-in-the-hole here,
0:37:38 > 0:37:41and it's exceptionally tasty.
0:37:41 > 0:37:45Just mixing with chips and carrots, and very recommendable.
0:37:47 > 0:37:49What would you like, sir? Crumble?
0:37:49 > 0:37:52Almost halfway through service,
0:37:52 > 0:37:55Phil's pear and peach crumble is selling well.
0:38:07 > 0:38:10The crumble was pretty much perfect,
0:38:10 > 0:38:13and the flavours they did taste well together, the peach and the pear.
0:38:15 > 0:38:18I had the pear crumble.
0:38:18 > 0:38:22And it was very nice, but the custard was a bit...powdery.
0:38:22 > 0:38:24I wished I'd had the other one now.
0:38:27 > 0:38:30What can I get you? Breast of chicken?
0:38:30 > 0:38:34Kirsty's chicken and colcannon is the first dish to sell out.
0:38:34 > 0:38:36OK, chicken's done, yeah?
0:38:40 > 0:38:44I've had chicken and pancetta. It's really lovely.
0:38:44 > 0:38:48The potatoes are lovely and smooth, the chicken really well cooked.
0:38:48 > 0:38:51She can come again, definitely, it's really nice. Very nice.
0:38:51 > 0:38:55Spicy couscous? Who would like some spicy couscous?
0:38:55 > 0:38:59But the spicy vegetable couscous is not moving.
0:38:59 > 0:39:03Can I show you this? It's absolutely delicious.
0:39:03 > 0:39:08It's spicy butternut squash with couscous. It's lovely. Thank you so much.
0:39:12 > 0:39:17I've got the vegetable couscous. And actually, it's very tasty. It's lovely.
0:39:18 > 0:39:21The couscous I have is really tasty. I enjoy it,
0:39:21 > 0:39:24you can see - it's all finished!
0:39:26 > 0:39:28Which would you prefer?
0:39:28 > 0:39:30- Can I have that, please? - Apple and blueberry.
0:39:30 > 0:39:35Kirsty and Ruth's sponge is going down well because of Ruth's home-made custard.
0:39:35 > 0:39:38That one's a real one made with eggs and cream.
0:39:38 > 0:39:41Can I try the real one with eggs and cream, please?
0:39:42 > 0:39:43Hello!
0:39:50 > 0:39:54I had the apple and blueberry sponge with the real custard.
0:39:54 > 0:39:55It was really nice.
0:39:55 > 0:39:59The sponge was light and fluffy, and the fruit was really nice in there.
0:40:01 > 0:40:06The fresh custard. The other one is...with the powder.
0:40:06 > 0:40:11I think this one better. It is better. Good combination.
0:40:15 > 0:40:19From what I've seen, the partners seem to be enjoying it.
0:40:19 > 0:40:25It looks like the standard has been kept, which is fantastic.
0:40:25 > 0:40:28OK, guys, that's us. Well done, everybody. Thank you. Well done. Well done.
0:40:28 > 0:40:31- Well done, guys.- Thank you so much! - Well done.
0:40:31 > 0:40:34- Congratulations!- Well done, you.
0:40:34 > 0:40:38- We sold out of everything.- You've done really great!- Yeah, I know.
0:40:38 > 0:40:40I'll tell you what...
0:40:40 > 0:40:45Thank you, big boy. I'm proud of you. Proud of you. We done it.
0:40:45 > 0:40:47At the end of the day, we done it. That's all there is to it.
0:40:50 > 0:40:53Before today, our four celebs would have never believed
0:40:53 > 0:40:58they would have been able to cope with the pressure of today and deliver lunch like they did.
0:41:00 > 0:41:02Kirsty and Ruth worked really well as a team.
0:41:02 > 0:41:05They realised that one of them had to be a leader.
0:41:05 > 0:41:07The teamwork thing DID work.
0:41:07 > 0:41:11We decided that we would have a boss - Kirsty was the boss.
0:41:11 > 0:41:13And, you know, to begin with, it was a bit...
0:41:13 > 0:41:17But as the day went on, we settled into it rather more.
0:41:18 > 0:41:20Kirsty, wow, what a day!
0:41:20 > 0:41:24She ran that team today and ran herself ragged.
0:41:24 > 0:41:26Each time we do a task,
0:41:26 > 0:41:30it feels as if we are going up not just one gear but two gears.
0:41:30 > 0:41:34What I want to try and do next is show that
0:41:34 > 0:41:37I can add something that makes it feel a bit special.
0:41:39 > 0:41:43The home-made vanilla custard of Ruth's was sterling.
0:41:43 > 0:41:45For me, the custard stole the show.
0:41:45 > 0:41:47Those girls can be very proud of themselves.
0:41:47 > 0:41:51I'm not convinced by the combination of Phil and Ricky,
0:41:51 > 0:41:55although they did work hard and get quality food out.
0:41:57 > 0:42:00Ricky was in danger of capsizing the whole boat today.
0:42:00 > 0:42:04How many times did he try and make the batter for the toad-in-the-hole?
0:42:04 > 0:42:07Three? He almost ruined the curry.
0:42:07 > 0:42:10He's going to have to pull his socks up and prove to us
0:42:10 > 0:42:13that he has what it takes, because today, in my opinion,
0:42:13 > 0:42:16far too many mistakes from Ricky.
0:42:16 > 0:42:19Yeah, that was interesting.
0:42:19 > 0:42:23I made one or two mistakes, I put my hands up to that. I should have...
0:42:23 > 0:42:26given myself a little bit more time to think things through
0:42:26 > 0:42:29before I rushed in a bit headstrong.
0:42:30 > 0:42:33MasterChef, for me, I'd love to continue in.
0:42:33 > 0:42:35I think it's infectious.
0:42:35 > 0:42:38I think if I can keep things simplified and not worry too much
0:42:38 > 0:42:41about the bigger picture, hopefully, I can go through.
0:42:44 > 0:42:48The boys did well in the last round, and the girls did horrendously badly.
0:42:48 > 0:42:53Who would have written them off? Cos the girls today were absolutely outstanding.
0:42:53 > 0:42:54What a mad competition!
0:43:01 > 0:43:07Tomorrow, the battle to stay in the competition continues.
0:43:11 > 0:43:16You've got serious MasterChef ambitions, and yet we're failing to boil an egg.
0:43:18 > 0:43:22What have you done? You're cooking black peppercorns. Look at that!
0:43:22 > 0:43:24You're going to have to push now, aren't you?
0:43:24 > 0:43:27For one of the celebrities...
0:43:27 > 0:43:29their dream will be over.
0:43:29 > 0:43:31A real shame to say goodbye to one of you,
0:43:31 > 0:43:35but that's what we have to do.