0:00:05 > 0:00:07'16 celebrities are battling it out
0:00:07 > 0:00:11'to win the coveted MasterChef crown.'
0:00:11 > 0:00:14I wouldn't be here if I didn't want to win it!
0:00:16 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:24 > 0:00:27Can I do it? Dunno. Wait and see.
0:00:28 > 0:00:32I'm waking up thinking about food, dreaming about being in kitchens.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:48 > 0:00:51'All this week, these three celebrities
0:00:51 > 0:00:56'have been set challenges to determine their expertise.
0:00:56 > 0:00:59'At the end of the week, only the best
0:00:59 > 0:01:01'will go through to the semifinals.'
0:01:03 > 0:01:08We have three very, very strong celebrities
0:01:08 > 0:01:12who have proven so far in this competition they can cook well.
0:01:12 > 0:01:16But now we're gonna turn up the heat.
0:01:17 > 0:01:20'Today, they'll be thrown in at the deep end,
0:01:20 > 0:01:25'cooking to professional standards in a busy London restaurant.'
0:01:25 > 0:01:28Not bad for a first time!
0:01:28 > 0:01:32'Then they'll have to show John and Gregg what they've learnt.'
0:01:36 > 0:01:40Every single challenge has been a stepping stone.
0:01:40 > 0:01:42I've made lots of mistakes.
0:01:42 > 0:01:44I've enjoyed trying to push myself.
0:01:44 > 0:01:46RUTH: The more we do,
0:01:46 > 0:01:48we get more into the flow of it.
0:01:48 > 0:01:50PHIL: I'm getting better.
0:01:50 > 0:01:53I'm going to fight to the very end.
0:01:58 > 0:02:02'It's 9am, and Ruth, Phil and Kirsty
0:02:02 > 0:02:07'are heading to cook in their first restaurant service.'
0:02:07 > 0:02:13It's a bit scary, cooking for people who are paying for your food!
0:02:13 > 0:02:16PHIL: Very nervous.
0:02:16 > 0:02:20I know it's going to be tough, but this is why we're here.
0:02:20 > 0:02:23KIRSTY: It's going to be very high pressure in there.
0:02:23 > 0:02:26The thing is to be incredibly focused.
0:02:26 > 0:02:30They are going to experience, for the first time,
0:02:30 > 0:02:33the white heat of a professional restaurant service.
0:02:33 > 0:02:36We're going down the Spaghetti House!
0:02:39 > 0:02:41We don't want pastries.
0:02:41 > 0:02:45I don't know why I'm trying to guess. I don't know where we are.
0:02:45 > 0:02:51This is no ordinary restaurant. This is so far out of their comfort zone, they might be on the moon.
0:02:51 > 0:02:53Ooooh!
0:02:53 > 0:02:57KIRSTY: An Indian restaurant? PHIL: That looks posh.
0:02:57 > 0:03:01"La Porte des Indes", as they say on the Dordogne.
0:03:04 > 0:03:08'They will be cooking at La Porte des Indes in London's West End,
0:03:08 > 0:03:14'which specialises in Indian dishes with French influences.
0:03:16 > 0:03:19'They'll be working under the watchful eye of chef patron
0:03:19 > 0:03:22'Mehernosh Mody.'
0:03:24 > 0:03:27- Hello. - ALL: Morning.
0:03:27 > 0:03:31Each one of you will get a dish to make.
0:03:31 > 0:03:34Obviously, we give the strong lad something more tough!
0:03:34 > 0:03:36Please don't!
0:03:36 > 0:03:38Are you ready to cook?
0:03:38 > 0:03:40ALL: Yeah.
0:03:40 > 0:03:44Why don't you follow me and I'll show you your station?
0:03:46 > 0:03:49So, let's say that's about... Touch that.
0:03:49 > 0:03:54'Former rugby player Phil will cook a starter of tandoori lamb kebab
0:03:54 > 0:03:58'served with a salad and a mango chutney.'
0:03:59 > 0:04:03These kebabs are quite popular. I expect the starter to really move.
0:04:03 > 0:04:08'It's food I love. I've never cooked it.
0:04:08 > 0:04:11'I've got no understanding of it.'
0:04:11 > 0:04:14There might be a few bumps on the way.
0:04:14 > 0:04:17This is the meat. You'll do this in prep later.
0:04:17 > 0:04:19You mix up with spices.
0:04:19 > 0:04:22Really work it. You've got strong shoulders.
0:04:22 > 0:04:25As you can see over here...
0:04:26 > 0:04:30Use these skewers. Work your way around over there.
0:04:30 > 0:04:33- Is it important to keep it even? - Yes, I'm just...
0:04:33 > 0:04:37Pull it along the length of the skewer.
0:04:38 > 0:04:42And then you put that in over there.
0:04:44 > 0:04:47The thing with the tandoori oven
0:04:47 > 0:04:50is there's no dials to control the temperature.
0:04:50 > 0:04:53It's a question of touch, feel, experience.
0:04:56 > 0:04:59You're gonna lose a lot of hair on your arms.
0:04:59 > 0:05:04Your arm's gonna keep going in and your hair's going to get singed.
0:05:06 > 0:05:11'Historian Ruth is in charge of the prawn biryani
0:05:11 > 0:05:13'with a pomegranate raita.'
0:05:15 > 0:05:18Take a bit of the sauce.
0:05:20 > 0:05:24Once the prawns have cooked through,
0:05:24 > 0:05:26layer with rice,
0:05:26 > 0:05:29then you follow with more rice.
0:05:29 > 0:05:31Here's the pastry.
0:05:31 > 0:05:33- Stretch it over.- Stretch it over.
0:05:33 > 0:05:35Just pop that onto the rack.
0:05:35 > 0:05:40It's all going to be about timing, keeping everything in my head
0:05:40 > 0:05:43so that I don't let anything go dry.
0:05:43 > 0:05:45It's going to be a juggling act.
0:05:45 > 0:05:50So, there you go. You want to grab that for me? Rest it first.
0:05:50 > 0:05:54It's difficult to make sure that it's not been over-cooked,
0:05:54 > 0:05:59they haven't forgotten to put the prawns in in the correct fashion!
0:05:59 > 0:06:02When that goes up, the waiter will cut that open,
0:06:02 > 0:06:05you see the steam and aroma - heaven!
0:06:05 > 0:06:09When the customer opens the pot, I hope there's something in there!
0:06:09 > 0:06:11BOTH LAUGH
0:06:13 > 0:06:17'Journalist Kirsty is going to be responsible
0:06:17 > 0:06:22'for the guinea fowl chettinad with semolina mash.'
0:06:22 > 0:06:27- I'm going to trust you to give me a great dish out there.- OK, chef.
0:06:27 > 0:06:29In goes the mustard seeds.
0:06:29 > 0:06:33You've got to let them pop and crackle.
0:06:33 > 0:06:35You get that aroma coming up.
0:06:35 > 0:06:37Are you with me? OK.
0:06:37 > 0:06:41- So, mustard seeds... - The curry leaves.
0:06:43 > 0:06:47Once you've roasted the spices, you grind them down.
0:06:47 > 0:06:50- You get a base like that. - Oh, it's lovely!
0:06:50 > 0:06:56Quickly stir-fry that. That's why we've cut them into fine strips.
0:06:56 > 0:07:00It doesn't take long to cook through. That's your main dish.
0:07:00 > 0:07:03It's accompanied by semolina mash.
0:07:06 > 0:07:08Put that into these little bowls.
0:07:08 > 0:07:12You place your guinea fowl over there.
0:07:12 > 0:07:17I expect to at least sell 25, 30 portions of this today.
0:07:17 > 0:07:18OK.
0:07:18 > 0:07:22I imagine there's some very exacting customers as well as chefs.
0:07:22 > 0:07:24I've got to get it perfect.
0:07:33 > 0:07:37'The celebrities now have two hours to complete their mise en place
0:07:37 > 0:07:40'ahead of service.'
0:07:42 > 0:07:44Incredible smells coming off this!
0:07:57 > 0:07:59That's powerful!
0:08:05 > 0:08:06Phew!
0:08:12 > 0:08:15Imagine a professional spice grinder!
0:08:17 > 0:08:21'There is now only 30 minutes until service begins.'
0:08:21 > 0:08:23PHIL: Everything's getting hotter.
0:08:23 > 0:08:27You can feel the pressure. Everyone's moving that bit quicker.
0:08:27 > 0:08:31The adrenaline and butterflies are beginning to go.
0:08:34 > 0:08:39- Service is about to start. How are you guys doing?- OK.
0:08:43 > 0:08:47All hell breaks loose any minute now, really.
0:08:47 > 0:08:50Brilliant. Let's get going, then.
0:08:50 > 0:08:53First order of the day. You're in business!
0:08:55 > 0:08:58Five of the lamb kebabs.
0:08:58 > 0:09:02PHIL: Five orders to go out. First up. Under pressure.
0:09:02 > 0:09:07Got to keep everything prepared and try not to burn my hands too much.
0:09:14 > 0:09:17They look really lovely.
0:09:22 > 0:09:25Phil, can I have the plates that are ready, please?
0:09:27 > 0:09:29Lovely.
0:09:29 > 0:09:32Not bad, for a first time!
0:09:35 > 0:09:39'Ruth is also off to a busy start with her biryani.'
0:09:39 > 0:09:41Four orders straight off.
0:09:44 > 0:09:47Try and keep it less of the sauce.
0:09:47 > 0:09:51- What'll happen is, it'll soak in and make everything soggy.- Right.
0:09:53 > 0:09:55I can see what he means.
0:09:55 > 0:09:59It looks quite dry, you put it in the pan and it lets go more liquid.
0:09:59 > 0:10:02I've never cooked a biryani before!
0:10:10 > 0:10:13Phil, three more lamb kebabs to go, now!
0:10:18 > 0:10:23'Kirsty has had no orders for her guinea fowl and semolina.'
0:10:23 > 0:10:25The gas is ready.
0:10:25 > 0:10:29The idea is that I'm going to be ready to cook, hopefully,
0:10:29 > 0:10:32when the first order comes in.
0:10:34 > 0:10:38- Ruth, still waiting for the first one to come out.- Coming now.
0:10:38 > 0:10:43I want it cooked. Don't just give it to me because I'm asking for it.
0:10:47 > 0:10:52I'm not an expert on prawns but this is particularly tasty.
0:10:52 > 0:10:55Kirsty, one portion of guinea fowl now.
0:10:58 > 0:11:03I'm going to watch my heat. I don't want to burn my spices.
0:11:03 > 0:11:05I'm cooking my guinea fowl through.
0:11:05 > 0:11:07Memories of uncooked chicken haunt me yet.
0:11:10 > 0:11:12Guinea fowl. Brilliant.
0:11:12 > 0:11:16Kirsty, I need two and one. Three portions of guinea fowl to go.
0:11:20 > 0:11:22This one looks perfect, nice.
0:11:22 > 0:11:26- Whereas that one looks a bit dead. - OK.
0:11:39 > 0:11:41Lovely.
0:11:43 > 0:11:47I'm eating the guinea fowl. Very nice. Most enjoyable.
0:11:47 > 0:11:50'The restaurant is filling up
0:11:50 > 0:11:54'and the celebrities' dishes are proving a popular choice.'
0:11:54 > 0:11:58- Three more lamb kebabs.- Yes, chef. - Now.
0:12:03 > 0:12:06- Phil, sir, can you move it, please? - 30 seconds, chef.
0:12:06 > 0:12:11Just cut them and let's go now. You've got to speed up, I'm sorry.
0:12:15 > 0:12:19One more order. Phil, listen up. Five lamb kebabs to go.
0:12:21 > 0:12:25Big pressure. Lots of orders coming in.
0:12:25 > 0:12:27Lots of things going on.
0:12:27 > 0:12:30- I'm still waiting for that one kebab.- Yes, chef.
0:12:35 > 0:12:39Some of them are a bit raw inside. This is very pink inside.
0:12:39 > 0:12:44- Put that in there. Give it another minute or so.- Yes, chef.
0:12:44 > 0:12:46Skewer the others as well.
0:12:47 > 0:12:50Just be careful on the next ones.
0:12:50 > 0:12:54Chef's had a go at me, probably an oversight from me. Slightly rushed.
0:12:57 > 0:13:01- Ruth?- Yes.- Three portions of biryani on order now.
0:13:01 > 0:13:03Nice and busy.
0:13:09 > 0:13:12Add one more biryani to that. There's a new order.
0:13:12 > 0:13:14He's ordering another one, yeah?
0:13:17 > 0:13:20You've got one more prawn biryani on order.
0:13:20 > 0:13:23- One more on order? - Which makes a total of...?
0:13:23 > 0:13:27- Three.- Nine. In all.- Yes. Can I have some more prawns, please?
0:13:27 > 0:13:31- Remember how many you've got on order?- One, three and one.
0:13:31 > 0:13:34- And the previous ones?- Two. - You should have eight.
0:13:34 > 0:13:37- And I just added three more now. - Yes, chef.
0:13:42 > 0:13:47Ruth, we need to have three biryanis ready. I'd like them, please.
0:13:52 > 0:13:54- Ruth.- Yes, chef.
0:13:54 > 0:13:57This has been sloppily put over.
0:13:57 > 0:14:01I don't like presentation. You can tell it's not my thing.
0:14:18 > 0:14:22I just heard a comment, telling me that they find it a bit too wet.
0:14:22 > 0:14:25- OK.- It's turning too soggy.
0:14:27 > 0:14:29I put a bit much sauce in.
0:14:29 > 0:14:34Either I have to reduce the amount of sauce or reduce it slightly more.
0:14:34 > 0:14:36So I will.
0:14:36 > 0:14:40- Kirsty, two more portions of guinea fowl on order.- Thank you.
0:14:40 > 0:14:44Kirsty, you've got one more guinea fowl.
0:14:49 > 0:14:51The orders are piling up.
0:14:56 > 0:15:00Kirsty, can you change that? The semolina's just one lump.
0:15:00 > 0:15:04- Can you make sure it's moulded up properly, please?- Yeah.
0:15:06 > 0:15:10I don't like my moulds not being good enough!
0:15:10 > 0:15:13I really don't. I want it to look fabulous!
0:15:18 > 0:15:20Ooh! Sorry.
0:15:21 > 0:15:22Chef?
0:15:26 > 0:15:28- Kirsty?- Yes.
0:15:28 > 0:15:31You've got a bit of semolina in that.
0:15:31 > 0:15:33Can you give me another portion?
0:15:41 > 0:15:46'With service coming to an end, Phil is up to speed.'
0:15:46 > 0:15:47Lovely.
0:15:47 > 0:15:50Phil, these are much better.
0:15:50 > 0:15:55He's doing well for someone who's never handled a tandoori before.
0:15:55 > 0:15:57I think he's brilliant.
0:15:57 > 0:16:01- Ruth, one more prawn biryani. - Yes, chef. I'll get this perfect.
0:16:01 > 0:16:04I hope I've sorted the problem out.
0:16:04 > 0:16:08I'm making them drier so, hopefully, they'll be a bit better.
0:16:09 > 0:16:13The rice was sticky, just what you'd expect from biryani.
0:16:13 > 0:16:19Kirsty, you've got a last order in. One portion of guinea fowl, now.
0:16:24 > 0:16:26Much, much better.
0:16:26 > 0:16:28OK, guys. Thank you.
0:16:28 > 0:16:30Thank you, chef.
0:16:33 > 0:16:37Somebody's who's never worked in a professional kitchen,
0:16:37 > 0:16:40just stepped in and been told what to do,
0:16:40 > 0:16:44from that perspective, I think they've done brilliantly.
0:16:44 > 0:16:46Phil did make a few basic errors,
0:16:46 > 0:16:49but he did pretty good.
0:16:49 > 0:16:54It's high pressure, high intensity. I really enjoyed it.
0:16:54 > 0:16:57It was absolutely brilliant. I'm buzzing.
0:16:57 > 0:17:01As far as Ruth goes, there were just marginal errors.
0:17:01 > 0:17:05Too much water was making her biryanis a bit soggy.
0:17:05 > 0:17:07She tried to rectify it. Hats off to her.
0:17:07 > 0:17:11I know I made a few mistakes.
0:17:11 > 0:17:14I always make a few mistakes, but I really enjoyed it.
0:17:14 > 0:17:19Kirsty needs to really concentrate on her presentation.
0:17:19 > 0:17:22With the semolina, she was sometimes a bit rough.
0:17:22 > 0:17:28Chef sent back one plate, so I was disappointed in that.
0:17:28 > 0:17:30I'm pretty shattered.
0:17:33 > 0:17:35'A gruelling service is over,
0:17:35 > 0:17:39'but the celebrities now face an even tougher challenge -
0:17:39 > 0:17:43'cooking chef Mehernosh Mody's signature dish,
0:17:43 > 0:17:45'crab malabar.'
0:17:45 > 0:17:49It's one of those created dishes that stood the test of time.
0:17:49 > 0:17:53So it's one of our favourites here.
0:17:53 > 0:17:57It's quite complicated, the steps that you take making the dish.
0:17:57 > 0:18:01Watch me very carefully. A bit of oil in the pan.
0:18:01 > 0:18:05Let the oil heat up. The mustard seeds have to pop.
0:18:05 > 0:18:07Otherwise it doesn't release the flavour.
0:18:07 > 0:18:11Then poppy seeds, and follow that with the onions.
0:18:11 > 0:18:16Finely chopped garlic, just a little bit. Now, lower the heat.
0:18:16 > 0:18:20The reason why is because you're adding a powdered spice.
0:18:20 > 0:18:24The powdered spice is so microscopic, if the oil is very hot,
0:18:24 > 0:18:27instantly, a kind of burn-off is left.
0:18:27 > 0:18:30You're going to put in a bit of turmeric.
0:18:30 > 0:18:33Yoghurt. Dried, desiccated coconut.
0:18:33 > 0:18:35Coconut milk.
0:18:35 > 0:18:37Sweetcorn.
0:18:37 > 0:18:41You're using crab, which will have a lot of salt.
0:18:41 > 0:18:45So go very easy on the seasoning. Put it on a very low simmer.
0:18:45 > 0:18:47Finally, the flaked crab meat.
0:18:47 > 0:18:51Gently mix up everything. Don't mash it up.
0:18:51 > 0:18:56Fill it back into the shell, and that's your crab malabar.
0:18:56 > 0:18:59RUTH LAUGHS
0:18:59 > 0:19:02Make sure you concentrate and remember everything.
0:19:02 > 0:19:05And let's see what you can do.
0:19:15 > 0:19:17I've got a brain like a sieve.
0:19:17 > 0:19:22The chances of me remembering all those instructions are...!
0:19:30 > 0:19:34I'm worried I might not have cooked the coconut quite long enough.
0:19:34 > 0:19:37The coconut's a little bit gritty.
0:19:40 > 0:19:42Fingers crossed.
0:19:56 > 0:19:59I feel, straight off, there's an over-use of mustard seeds.
0:19:59 > 0:20:02- Right.- Let's see how the taste goes.
0:20:06 > 0:20:09Texture-wise, it's fine.
0:20:09 > 0:20:13The first taste of the crab, the sweetcorn hits you. That's lovely.
0:20:13 > 0:20:17After a mouthful, I find the coconut overbearing.
0:20:17 > 0:20:19A little too much dried coconut.
0:20:19 > 0:20:22- I thought that when I tasted it. - Did you?
0:20:22 > 0:20:26- You keep crunching on that coconut and that stays in your mouth.- Yeah.
0:20:26 > 0:20:30Somebody who's just seen me make it for the first time,
0:20:30 > 0:20:33you've done better than most of my chefs do
0:20:33 > 0:20:36- when I ask them to do it the first time.- Phew.
0:20:45 > 0:20:50I think that went quite well! He was absolutely right about the coconut.
0:20:50 > 0:20:53I'm glad he liked it other than that, though. Phew!
0:20:59 > 0:21:02ALARM GOES OFF
0:21:02 > 0:21:04ALARM STOPS Ah!
0:21:06 > 0:21:10I really hope that I can do the understated, the subtle,
0:21:10 > 0:21:13not overpower anything too much.
0:21:13 > 0:21:17Just remembering that this dish, as the chef said,
0:21:17 > 0:21:19is about the crab meat, which done the talking.
0:21:26 > 0:21:29It's gonna have to do.
0:21:30 > 0:21:36It's Chef's signature dish. I hope I've done it justice. So...
0:21:41 > 0:21:43Phil, the first look is amazing.
0:21:43 > 0:21:47The fluffiness of the crab, the colour of the turmeric,
0:21:47 > 0:21:52it's almost perfect, top marks is all I can say.
0:21:56 > 0:21:59I can't fault this.
0:21:59 > 0:22:03Seriously. The flavours, balance, mustard, freshness of the crab.
0:22:03 > 0:22:06- Ah. Thank you.- Hats off.
0:22:06 > 0:22:09To you! That's all I can say.
0:22:12 > 0:22:14'It went REALLY well.'
0:22:14 > 0:22:21I'm not sure whether it was luck or judgment, but fantastic comments.
0:22:21 > 0:22:24Can't stop smiling. That's unusual for me, isn't it?
0:22:25 > 0:22:27Oh, dear.
0:22:35 > 0:22:40I want to make sure that I cook this properly and in a precise way.
0:22:40 > 0:22:42That's what he was looking for.
0:22:49 > 0:22:53I'm hoping I haven't put too much salt in it. I think not.
0:22:53 > 0:22:56I want it to be perfect, so I'm hoping it is.
0:23:02 > 0:23:04Kirsty,
0:23:04 > 0:23:07first looks, if I look down in the shell,
0:23:07 > 0:23:10there's a lot of oil there
0:23:10 > 0:23:15and I find the crab meat mashed up completely.
0:23:15 > 0:23:19That's the first look. Let's see how the taste goes.
0:23:24 > 0:23:30- I find it a bit salty.- Mm-hm.- And your mustard seeds, some of them,
0:23:30 > 0:23:35have kind of burnt through, I'm getting a bit of bitterness.
0:23:35 > 0:23:38This isn't my signature dish.
0:23:43 > 0:23:45Yadayada.
0:23:47 > 0:23:49I am so annoyed with myself.
0:23:49 > 0:23:53Immediately I poured the oil into the pan, I knew there was too much.
0:23:53 > 0:23:57I should have taken the time and poured half of it away.
0:23:57 > 0:24:00No question, I KNEW that was wrong.
0:24:01 > 0:24:03Never mind.
0:24:05 > 0:24:09RUTH: I'm feeling really good, actually.
0:24:09 > 0:24:15I enjoyed every bit of it and learned loads. It's been a good day.
0:24:15 > 0:24:19PHIL: A lot of nerves, coming to a restaurant for the first time,
0:24:19 > 0:24:23but to have finished off with the chef, cooking his signature dish
0:24:23 > 0:24:28and him being really happy with it, it's made my day. Fantastic!
0:24:28 > 0:24:31It was quite thrilling to be in that kitchen.
0:24:31 > 0:24:35A bit disappointed with the signature dish. Dag-nabbit!
0:24:35 > 0:24:37What a mistake!
0:25:20 > 0:25:26Welcome back. Hope you've got some energy left. That was probably exhausting.
0:25:26 > 0:25:31We sent you to that restaurant to learn, to inspire you.
0:25:31 > 0:25:35We have on these benches an extraordinary set of ingredients.
0:25:35 > 0:25:39From that set of ingredients, we want you to cook for us two dishes
0:25:39 > 0:25:43which have been inspired by your time in that restaurant kitchen.
0:25:43 > 0:25:48Ladies and gentleman, come and select your ingredients.
0:25:53 > 0:25:56'Today's ingredients include aubergines,
0:25:56 > 0:25:59'duck, potatoes,
0:25:59 > 0:26:02'yoghurt, salmon
0:26:02 > 0:26:06'and a selection of fruit, vegetables and spices.'
0:26:06 > 0:26:09RUTH: Nervous, as always.
0:26:09 > 0:26:12Having that moment where you go blank!
0:26:12 > 0:26:15What is that? Guinea fowl? No, it's duck.
0:26:15 > 0:26:17PHIL: I'm thinking all sorts.
0:26:17 > 0:26:19That's what I'm thinking.
0:26:23 > 0:26:25Come on, guys.
0:26:34 > 0:26:37You know what you're going to cook. Impress us!
0:26:37 > 0:26:40You have one hour and 15 minutes.
0:26:40 > 0:26:42Guys, let's cook.
0:26:49 > 0:26:54Our three have done pretty well in that professional kitchen.
0:26:54 > 0:26:58Now, they have a chance to prove to us how much they've learnt.
0:26:58 > 0:27:02Let's see if they've got a little spark of something special.
0:27:09 > 0:27:14Ruth is a fascinating cook, John. She likes to do historical dishes.
0:27:16 > 0:27:20I love the sticky sauce, and the squirrel's lovely and soft.
0:27:20 > 0:27:24I really like Ruth's food, but it's ugly!
0:27:24 > 0:27:29I think you've got a palate. Wonder whether you've got an eye.
0:27:30 > 0:27:34I don't want elegant. I just want smart, clean, crisp food from Ruth.
0:27:36 > 0:27:39I'm well aware that I can muck it up at a moment's notice.
0:27:39 > 0:27:45I seem to have the ability to get everything right then completely blow it on something simple.
0:27:47 > 0:27:51- Have we got something historical? - No. This vented out of my brain.
0:27:51 > 0:27:58- I can't help but draw on ideas from the past, but it's made up as I go along.- What are your dishes?
0:27:58 > 0:28:03Marinated salmon, served with a sauce that is going to be...
0:28:03 > 0:28:04cinnamon,
0:28:04 > 0:28:09- a bit of, um...- Almonds?- Almonds, to give it a bit of texture.
0:28:09 > 0:28:15The other course, pan-fried duck using many of the spices we were using in the professional kitchen,
0:28:15 > 0:28:20along with plums, so you get that sweet with spiciness with the meat.
0:28:20 > 0:28:25- How do you feel about the competition? - The more I do, the more I enjoy.
0:28:25 > 0:28:29You learn a thing and another thing and it sort of builds.
0:28:31 > 0:28:33Ruth has got some really nice ideas.
0:28:33 > 0:28:38She's got salmon marinating with a little bit of honey.
0:28:38 > 0:28:42She's also got a duck that she wants to serve with a plum sauce.
0:28:42 > 0:28:45She's got no idea how she's going to finish off
0:28:45 > 0:28:48to make them into complete dishes.
0:28:54 > 0:28:56You've had 30 minutes.
0:28:56 > 0:28:59Phil, ex-England rugby captain.
0:28:59 > 0:29:02You and I believe in Phil. He's turning out nice food.
0:29:02 > 0:29:06- This is a good start. - Thank you very much.
0:29:06 > 0:29:10I think your enemy right now is your own confidence.
0:29:16 > 0:29:20Got to get through to the semifinals.
0:29:20 > 0:29:23And today, hopefully, I can do well.
0:29:25 > 0:29:29Not a huge amount of ingredients on the bench. What are your dishes?
0:29:29 > 0:29:32One of them I know. The second one I don't.
0:29:32 > 0:29:39I'm going to do a chicken with the chilli with cumin and some turmeric.
0:29:39 > 0:29:43- How have you taken that duck and turned it into a chicken?- Oh, sorry.
0:29:43 > 0:29:47Was it duck? There you go! Thanks very much.
0:29:47 > 0:29:50I'm going to do a dessert of...
0:29:50 > 0:29:52something to do with plum
0:29:52 > 0:29:56- on a pastry.- What was going through your mind? "Oh no!"
0:29:56 > 0:29:58No, obviously, the kitchen was fantastic,
0:29:58 > 0:30:02but you're being led by someone who knows what they're doing.
0:30:02 > 0:30:05Now, actually, you want to see progression.
0:30:05 > 0:30:09It's about me producing something which you guys...
0:30:09 > 0:30:12"I didn't realise Phil could do that! That's changed."
0:30:12 > 0:30:14That's the spirit. Right-ho.
0:30:16 > 0:30:18Phil making a great stir-fry.
0:30:18 > 0:30:22Fantastic! But what goes with that to make it a full dish?
0:30:22 > 0:30:26He's then cooking down some plums.
0:30:29 > 0:30:34He's going to make them into little puff pastry tartlets. I like that.
0:30:34 > 0:30:37As long as he can make it quite pretty.
0:30:44 > 0:30:47You have 20 minutes left, guys. 20 minutes.
0:30:51 > 0:30:56Kirsty, a renowned journalist, is starting to grow in the competition.
0:30:56 > 0:31:01That beautifully cooked piece of trout, I think, is wonderful.
0:31:01 > 0:31:04- Thank you.- Really wonderful.
0:31:04 > 0:31:08But sometimes, Kirsty throws a little too much at that plate.
0:31:08 > 0:31:12I can't get lentils and mashed potato together.
0:31:12 > 0:31:16- They do the same job. - I agree with you. It's too much.
0:31:19 > 0:31:23Kirsty didn't have a great day in the restaurant.
0:31:23 > 0:31:26She's got ground to make up. There's a lot of pressure.
0:31:26 > 0:31:29I'm good at thinking off the top of my head.
0:31:29 > 0:31:32Whether the thoughts are good is another matter.
0:31:32 > 0:31:36I could think I'm combining something brilliantly
0:31:36 > 0:31:38that could be absolutely awful.
0:31:40 > 0:31:47You haven't got to the top of the pile in journalism because you didn't try hard or want something.
0:31:47 > 0:31:52- How much do you want to win this competition?- I SO want to win. - I can see it!
0:31:52 > 0:31:56- What are you making? - A light aubergine and tomato curry.
0:31:56 > 0:31:58With it, I'm serving basmati rice
0:31:58 > 0:32:03with lime, parsley and spring onion to make it quite fresh tasting.
0:32:03 > 0:32:06- This parsley?- It's not coriander? - That is coriander.
0:32:06 > 0:32:09Even better, cos I was looking for coriander!
0:32:09 > 0:32:15And then, I'm doing salmon slightly teriyaki, with honey and soy sauce,
0:32:15 > 0:32:18sauteed potatoes with black pepper,
0:32:18 > 0:32:21and with that, I'm doing spinach with a bit of cream in it.
0:32:21 > 0:32:27- Cream, spinach, soy sauce, potatoes and black pepper?- And honey.
0:32:27 > 0:32:29- A little bit of honey.- Wow!
0:32:29 > 0:32:32At this stage, I might swap things round.
0:32:32 > 0:32:38My aubergine with my roast potatoes, and my salmon with my basmati rice and lime.
0:32:41 > 0:32:43Kirsty has made lots of bits and pieces.
0:32:43 > 0:32:49She's not quite sure which bits and pieces go on which plate right now.
0:32:49 > 0:32:53The salmon will go on one plate, the aubergine on the other plate.
0:32:53 > 0:32:58Where does the rice, the potato, the spinach and the cream sauce go?
0:32:58 > 0:33:03- We're not quite sure.- She has to make her mind up - and fast.
0:33:07 > 0:33:11You've got ten minutes, guys. Finish your plates off.
0:33:17 > 0:33:20Last two minutes.
0:33:34 > 0:33:38Done! Finished! Time's up!
0:33:45 > 0:33:50'Ruth has cooked seared salmon with a yoghurt and almond dressing
0:33:50 > 0:33:54'followed by pan-fried duck with a plum sauce
0:33:54 > 0:33:56'and a spiced fried onion garnish.'
0:33:59 > 0:34:02That salmon is cooked really nicely.
0:34:02 > 0:34:05The flavours on there are wonderful,
0:34:05 > 0:34:08but this accompaniment, I have no idea what that is.
0:34:08 > 0:34:12It's sweet. It's going pickly, and there's almonds as well.
0:34:12 > 0:34:17It feels a bit gravelly? Like gritty? That's not at all pleasant.
0:34:19 > 0:34:23I just want everybody to understand that charring on the outside
0:34:23 > 0:34:25is done on purpose.
0:34:25 > 0:34:30I really love that vibrancy, that pink and that rich black.
0:34:34 > 0:34:37Your salmon is absolutely beautifully cooked.
0:34:37 > 0:34:41It's sweet from the honey but sharp from the lime.
0:34:41 > 0:34:44That cinnamon running across the top is delicious.
0:34:44 > 0:34:48But your yoghurt mix, which has the predominant flavour
0:34:48 > 0:34:51of raw almonds and also burnt almonds,
0:34:51 > 0:34:54cumin in the background, seems almost curdled.
0:34:54 > 0:34:59How anybody can curdle yoghurt, I'm not quite sure.
0:34:59 > 0:35:02It is two dishes on one plate. One absolutely divine.
0:35:02 > 0:35:05- The other one - weird.- Yup.
0:35:05 > 0:35:09That was your salmon. Let's have a look at your duck.
0:35:15 > 0:35:19Soft duck that you hardly get at all because what you've got
0:35:19 > 0:35:23is sweet, but mostly sharp, plums.
0:35:23 > 0:35:27It isn't made into a thick sauce. They are stewed plums.
0:35:27 > 0:35:32And the taste of fried onions. It's very, very unusual.
0:35:35 > 0:35:39The onions are lovely and sweet. The duck is cooked beautifully.
0:35:39 > 0:35:42Those two together is a lovely thing.
0:35:42 > 0:35:46Once you take a piece of meat and put it with a piece of fruit,
0:35:46 > 0:35:50- you are in dangerous territory. - I love fruit and meat.
0:35:50 > 0:35:53I'm fine about fruit and meat. This is dangerous.
0:35:53 > 0:35:56- OK.- The plum sauce scares me.
0:35:56 > 0:36:00The skin's still on it. That plum sauce is just plums.
0:36:01 > 0:36:04Ruth, you're having a tough day.
0:36:08 > 0:36:11RUTH: That didn't go so good.
0:36:11 > 0:36:13Aargh!
0:36:13 > 0:36:16LAUGHS It just all sort of fell apart.
0:36:16 > 0:36:19Which is annoying. Never mind.
0:36:19 > 0:36:25'Kirsty has cooked an aubergine and tomato curry
0:36:25 > 0:36:28'served with lime-infused rice and yoghurt dip,
0:36:28 > 0:36:31'followed by salmon on a bed of buttered spinach
0:36:31 > 0:36:33'and roast potatoes.'
0:36:33 > 0:36:36Your food today looks very nice.
0:36:36 > 0:36:39You are coming on leaps and bounds.
0:36:39 > 0:36:42You used to serve it up with a shovel.
0:36:47 > 0:36:50Lots and lots of ingredients on that plate,
0:36:50 > 0:36:53lots of things cooked very well.
0:36:53 > 0:36:58All those big flavours of aubergine, tomatoes, chillies, coriander, lime
0:36:58 > 0:37:03and garlic, coming together to make something really delicious.
0:37:03 > 0:37:05- I'm so glad.- Great.
0:37:05 > 0:37:08- Really good.- Wo!
0:37:13 > 0:37:17That rice has got a touch of lime through it. It's got coriander.
0:37:17 > 0:37:21Your main curry is sweet with the vegetables,
0:37:21 > 0:37:25but the layers of flavour that come lapping onto my palate -
0:37:25 > 0:37:30cumin, caraway, chilli - that is cooking of the highest quality.
0:37:32 > 0:37:35Let's move on to your salmon.
0:37:35 > 0:37:40There is a load of water, and I think that's from your spinach.
0:37:46 > 0:37:49I think your flavours are really good.
0:37:49 > 0:37:54Salmon, soy, iron-rich spinach and the salty potatoes.
0:37:54 > 0:37:59For me, the textures are a bit wrong. The spinach is a bit slimy.
0:37:59 > 0:38:03The potatoes are soggy because of the pond they're in.
0:38:03 > 0:38:08That white shows that the salmon is over-cooking. It's its proteins coming out.
0:38:13 > 0:38:17The flavours of seasoned spinach and pepper on potato
0:38:17 > 0:38:20with the sweet, rich salmon is delightful.
0:38:20 > 0:38:24That puddle is doing more damage than you can imagine,
0:38:24 > 0:38:28making everything wet and slimy in your mouth.
0:38:28 > 0:38:33'I think the curry went well. I'm glad they liked that.'
0:38:33 > 0:38:38I'm really disappointed about the spinach. Big mistake.
0:38:38 > 0:38:40Big mistake!
0:38:41 > 0:38:45'Phil has cooked spiced duck on a bed of spinach,
0:38:45 > 0:38:48'followed by a poached plum pastry
0:38:48 > 0:38:51'served with honey cream and raspberries.'
0:38:51 > 0:38:57You are developing a brilliant eye. Your dishes look very dainty.
0:38:57 > 0:39:01Your delicate touch for a big fella is really good.
0:39:05 > 0:39:07The duck is very well cooked.
0:39:07 > 0:39:12Within that duck and spinach there's a lovely fruity aftertaste.
0:39:12 > 0:39:15You can get that smokiness of the turmeric,
0:39:15 > 0:39:18sweetness of onions, freshness of ginger,
0:39:18 > 0:39:22the iron-richness of that spinach going with the sweetness of duck.
0:39:22 > 0:39:25Really quite delicious but, for me,
0:39:25 > 0:39:28you could have done with another dressing or bread,
0:39:28 > 0:39:32something else just to make the complete dish.
0:39:38 > 0:39:40I really like that.
0:39:40 > 0:39:43I really, really like that, but I agree with John.
0:39:43 > 0:39:49We need something other than the duck and the spinach to complete it.
0:39:49 > 0:39:54I think we are a mound of rice away from a championship dish.
0:39:54 > 0:39:58From your duck dish to your plum tart.
0:39:58 > 0:40:01I think your dessert looks fantastic.
0:40:04 > 0:40:06Get in there!
0:40:10 > 0:40:13That is gorgeous. Puff pastry is really light.
0:40:13 > 0:40:18Those plums are delivering a bit of sweetness and sharpness as well.
0:40:18 > 0:40:22There's a bass note of a bit of spice in there. That is lovely.
0:40:22 > 0:40:24This is good cooking.
0:40:28 > 0:40:30It's refined. The flavours are defined.
0:40:30 > 0:40:33I think there's a lot of skill demonstrated
0:40:33 > 0:40:39- in a dish that looks really uncomplicated, and that's why I really like it.- Thank you.
0:40:39 > 0:40:43PHIL: 'I wanted it to look pretty, to look nice.'
0:40:43 > 0:40:45They could really see a difference.
0:40:45 > 0:40:48Hopefully, they can see that I'm learning and listening.
0:40:51 > 0:40:55What a day! Guys, well done.
0:40:56 > 0:41:01The next time you cook, you'll be fighting for your MasterChef life.
0:41:03 > 0:41:05Off you go.
0:41:13 > 0:41:17Oh! I feel like I have to go and do some yoga!
0:41:19 > 0:41:22I found that absolutely fascinating.
0:41:23 > 0:41:28I think they all had parts of brilliant cooking.
0:41:30 > 0:41:34Phil was the stand-out contestant in the restaurant
0:41:34 > 0:41:36and he's cooked here very well.
0:41:36 > 0:41:40There was something interesting about the elegance of his food.
0:41:40 > 0:41:43Instead of being really big, it was elegant.
0:41:43 > 0:41:46Phil is progressing very, very quickly indeed.
0:41:46 > 0:41:51Their expectations of you are going higher and higher and higher.
0:41:51 > 0:41:57The bar is raised. I've got to keep producing food of that quality.
0:41:57 > 0:42:01I think Ruth held her own in the professional kitchen.
0:42:01 > 0:42:04I still believe Ruth is a very, very good cook.
0:42:04 > 0:42:07Her flavours today did not work.
0:42:07 > 0:42:11They weren't complete dishes and I think that's a real shame.
0:42:11 > 0:42:14Everybody gets annoyed when they don't get over a hurdle.
0:42:14 > 0:42:18That doesn't mean you don't turn round and have another go.
0:42:18 > 0:42:21Kirsty had real ups and downs.
0:42:21 > 0:42:24She didn't have a great day in the restaurant.
0:42:24 > 0:42:27Kirsty has to have cooked the dish of the day.
0:42:27 > 0:42:30That lovely vibrant aubergine curry. Truly delicious.
0:42:30 > 0:42:32I think she's building momentum.
0:42:32 > 0:42:37All the way to the next challenge, I think sleep will be fitful.
0:42:39 > 0:42:43Now it's an interesting competition. These three are really strong.
0:42:43 > 0:42:49They are pushing each other. The standard is rising each time they come in.
0:42:49 > 0:42:53Everything they've learnt, all the knowledge, has to come together.
0:42:53 > 0:42:57They have to work really hard to keep a place in this competition.
0:42:57 > 0:43:00Mm. One of them's going home, John.
0:43:09 > 0:43:15'Tomorrow, the battle for a place in the semifinals reaches its climax.'
0:43:15 > 0:43:20- You haven't got time to do all these things. Phil? Behind?- Yeah.
0:43:22 > 0:43:24Tell them you'll be late.
0:43:24 > 0:43:28'The celebrities face the harshest of critics...'
0:43:28 > 0:43:32I don't like the texture. It's a bit like frog's spawn.
0:43:34 > 0:43:37'..and find out their fate.'
0:43:37 > 0:43:42It's been a really, really hard decision, but I'm sorry...
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0:44:02 > 0:44:05E-mail subtitling@bbc.co.uk