0:00:03 > 0:00:1116 celebrities are battling it out to win the Masterchef crown.
0:00:11 > 0:00:14The further you get in the show, you get hungry for it.
0:00:16 > 0:00:19They've already reached the top of their professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:24 > 0:00:27You never know what'll be thrown at you.
0:00:29 > 0:00:31I'd love to become a better cook.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:46 > 0:00:49These four celebrities have been battling it out
0:00:49 > 0:00:51in the Masterchef kitchen.
0:00:51 > 0:00:57But at the end of this week, only the best cooks will make it through to the semi-finals.
0:00:57 > 0:01:00I'm willing to raise my game to whatever's needed.
0:01:00 > 0:01:02I don't care about the others.
0:01:02 > 0:01:04I'm going to do the best for me that I can.
0:01:06 > 0:01:10When I'm in there there's a massive adrenalin kick. It's brilliant.
0:01:10 > 0:01:12I've got a lot of work to do.
0:01:12 > 0:01:15I thought my job was really stressful
0:01:15 > 0:01:18but it's nothing like walking into that kitchen.
0:01:18 > 0:01:23To win Masterchef, it's going to come down to detail.
0:01:23 > 0:01:27It's difficult, but that's why I'm here.
0:01:27 > 0:01:34Each day they've been set challenges to determine their expertise.
0:01:34 > 0:01:38Today they'll be tested for their ability to work as a team.
0:01:39 > 0:01:41Today it's all about mass catering.
0:01:41 > 0:01:45Two incredible tests. One here in the Masterchef kitchen,
0:01:45 > 0:01:46then one out in the real world.
0:01:46 > 0:01:51They're going to have to work together and think really fast.
0:01:51 > 0:01:54This is exciting today. I can't wait to see what they come up with.
0:02:04 > 0:02:05Welcome back.
0:02:05 > 0:02:10The person beside you on the bench is your new team-mate.
0:02:14 > 0:02:19Today, we're asking that each team creates ten plates of breakfast.
0:02:21 > 0:02:24Every single one looking exactly the same.
0:02:24 > 0:02:28Ladies and gentlemen, one hour. Let's cook.
0:02:30 > 0:02:32- Ten poached eggs.- A bit of salmon.
0:02:34 > 0:02:37Each team has to design their breakfast dish out of a selection of
0:02:37 > 0:02:39eggs,
0:02:39 > 0:02:42sausages,
0:02:42 > 0:02:46smoked fish and breads.
0:02:46 > 0:02:47They also have bacon,
0:02:47 > 0:02:49tomatoes,
0:02:49 > 0:02:50mushrooms,
0:02:50 > 0:02:52spinach,
0:02:52 > 0:02:53onions,
0:02:53 > 0:02:55lemons,
0:02:55 > 0:02:56potatoes,
0:02:56 > 0:02:57chilli
0:02:57 > 0:02:59and mixed fruits.
0:02:59 > 0:03:02Put some chilli through it so you get a potato dish.
0:03:02 > 0:03:04You'll get bacon, sausages, poached egg.
0:03:04 > 0:03:07- OK.- What do you think? - I'm cool with that.
0:03:07 > 0:03:10This is about these guys working together as a team
0:03:10 > 0:03:12but producing lots of food.
0:03:12 > 0:03:17Consistency is what we want. Every dish they cook today has to be clean.
0:03:17 > 0:03:19It's got to be crisp and vibrant.
0:03:22 > 0:03:24Are you going to use the mushrooms or not?
0:03:24 > 0:03:27Um... Yeah, they don't take long. We'll see how we go.
0:03:27 > 0:03:35Yesterday, gold medallist Darren surprised the judges with his unique cooking methods.
0:03:35 > 0:03:40You haven't filleted the fish, you've dissected it like a biology lesson!
0:03:42 > 0:03:44But his techniques didn't always work.
0:03:46 > 0:03:50- What is the basis of the soup? - Water.- Nice.
0:03:54 > 0:03:59I won Olympic gold in the 4x100 relay, so when it's time to get together as a team,
0:03:59 > 0:04:01I've got no problem with that.
0:04:03 > 0:04:08Legendary glamour model Linda proved to the judges she could cook well...
0:04:08 > 0:04:09Da-dah!
0:04:09 > 0:04:13- Is that a good da-dah?- There's no such thing as a bad da-dah!
0:04:14 > 0:04:18..but at times over-complicated things.
0:04:18 > 0:04:23You've taken lovely things and made them silly by putting them all together.
0:04:23 > 0:04:25Lesson learned.
0:04:26 > 0:04:28I'm hoping I'll enjoy today more.
0:04:28 > 0:04:33It's whether I've got that spark of the imagination when it comes to food they're looking for.
0:04:35 > 0:04:37Linda and Darren, what are you cooking for us?
0:04:37 > 0:04:44We're cooking sausage, scrambled egg with crunchy bacon and salmon in the scrambled egg
0:04:44 > 0:04:46and fried tomatoes.
0:04:46 > 0:04:49Have you had all of that together before?
0:04:49 > 0:04:55I've had smoked salmon and scrambled egg and I've put crunchy bacon in with it.
0:04:55 > 0:04:57Why this dish, guys?
0:04:57 > 0:05:01Linda felt confident with the scrambled eggs and salmon.
0:05:01 > 0:05:05- All my idea is it?- No, no, no, cos we're a team.
0:05:05 > 0:05:08Linda, are you used to being the bossy one?
0:05:08 > 0:05:13I didn't feel I was... I wasn't being very bossy, was I?
0:05:13 > 0:05:15You guys are making...
0:05:15 > 0:05:18suggestions that I was bossed into this.
0:05:18 > 0:05:23We've got an hour to get something together and the longer we spend talking about it and not doing
0:05:23 > 0:05:25the less we'll achieve.
0:05:25 > 0:05:29- I would get amongst it cos I wouldn't want to get told off by Linda again.- There is that!
0:05:29 > 0:05:33- I'm not that bad, am I?- No.
0:05:36 > 0:05:39I think Linda and Darren make a really good team.
0:05:39 > 0:05:43It's obviously Linda's dish because only she could come up with a dish
0:05:43 > 0:05:47which includes smoked salmon, bacon and tomato on one plate. Really?
0:05:49 > 0:05:52You're half way. You've got 30 minutes left.
0:05:52 > 0:05:58Entrepreneur Michelle and actor Nick make up the second team.
0:05:58 > 0:06:02Peel them, then dice them into tiny wee...chunks.
0:06:02 > 0:06:06Last time, Michelle had a disastrous start...
0:06:06 > 0:06:08Oh, dear. Dear.
0:06:08 > 0:06:13.. cutting her finger and literally failing to get some of her food out.
0:06:14 > 0:06:18I've got no scampi, no mayonnaise and the chips are undercooked.
0:06:19 > 0:06:21- It just went wrong for you.- It did.
0:06:21 > 0:06:26But she managed one dish which showed promise.
0:06:26 > 0:06:30- Sticky crab, soft potato... I like that.- Thanks.
0:06:30 > 0:06:34I honestly don't think I've shown any strengths at all.
0:06:36 > 0:06:41I just want them to be proud of me and taste it and go, "Oh, that's amazing."
0:06:43 > 0:06:44I need that to happen.
0:06:45 > 0:06:50- Here are the potatoes. Fry them off. Do you agree with that?- Yep.
0:06:51 > 0:06:54Nick has proved he has some real skill.
0:06:55 > 0:07:01- I'm impressed. You followed the right lines with the fish, you've cooked it OK. Not bad.- Fantastic.
0:07:01 > 0:07:04He slightly burnt his crab cakes.
0:07:04 > 0:07:06Trying to hide stuff, aren't you?
0:07:06 > 0:07:08Doesn't work.
0:07:08 > 0:07:12But it was still the dish of the day.
0:07:12 > 0:07:18Your crab cakes are really good. Crispy outside, soft on the inside, well seasoned.
0:07:18 > 0:07:20Nick, good job.
0:07:22 > 0:07:26I run the Hollyoaks football team so I do the big breakfast for the lads
0:07:26 > 0:07:30before we go away on a trip. Probably 20 is the most I've ever cooked for.
0:07:34 > 0:07:37- What are you cooking for us? - We're cooking sausage,
0:07:37 > 0:07:43bacon, eggs on a muffin, and potato with tomato, onion and chilli.
0:07:43 > 0:07:46- Why this dish?- Because I think you guys will like it.
0:07:46 > 0:07:51Good, traditional British foods with a sort of Majorcan twist.
0:07:51 > 0:07:54How did you come by the decision?
0:07:54 > 0:08:00We just looked at the ingredients, then I suggested and we went for it.
0:08:00 > 0:08:03I said, "I'll do this, you do that" and that was it.
0:08:03 > 0:08:06You both decided at the same time to cook Michelle's dish
0:08:06 > 0:08:09and that Michelle would tell you what to do.
0:08:09 > 0:08:10No, not actually. No!
0:08:10 > 0:08:15Michelle, it must be really hard for you not to be completely in charge.
0:08:15 > 0:08:21When it comes to business, of course, but this is a different environment that I'm not used to.
0:08:21 > 0:08:25I'm trying to put my business head on. I haven't done that since the start of the show.
0:08:25 > 0:08:27Hopefully today I am and it will pay off.
0:08:27 > 0:08:29Does it frustrate you that you can't fire him?
0:08:29 > 0:08:31He could fire me!
0:08:31 > 0:08:33Nick, how are you working as a team?
0:08:33 > 0:08:37- I think we're doing OK.- Yeah! I think so. Maybe you won't.
0:08:37 > 0:08:39Let's wait until we taste it.
0:08:41 > 0:08:43How's your potatoes? How's your bacon?
0:08:45 > 0:08:46- A bit more.- Yep.
0:08:46 > 0:08:47What?
0:08:47 > 0:08:51Michelle and Nick have started off and Michelle has obviously
0:08:51 > 0:08:56put the plan together but it doesn't seem she's translated it to Nick.
0:08:56 > 0:08:58It's all a bit rushed.
0:08:58 > 0:09:01She's barking orders, he's not really cooking the way she wants him to cook.
0:09:01 > 0:09:05It looks too chaotic for my liking.
0:09:07 > 0:09:12What happened to your potatoes? They're supposed to be chunks and they're mash.
0:09:12 > 0:09:17- No, don't throw them out. We'll deal with it. It's fine. - All right.
0:09:17 > 0:09:21- Have you seasoned them?- Yeah.- Stick them in that. Mix that through.
0:09:26 > 0:09:30- How many poached eggs have you got? - Ten.- You sure?- Yep.
0:09:30 > 0:09:33- You sure? There's one here. - You sure? There's one here.
0:09:33 > 0:09:34How did that happen?
0:09:39 > 0:09:41Can you both hold up your hands?
0:09:41 > 0:09:47- Have you got ten fingers and thumbs? - Yeah.- Good. Just wondering.
0:09:52 > 0:09:55Seven minutes left. Start thinking about plating your dishes up.
0:09:55 > 0:09:59Ten individual portions, all exactly the same.
0:10:01 > 0:10:04I cooked some mushrooms but I don't like the look of them
0:10:04 > 0:10:07and I think they'll spoil the dish so I'm not going to put them out.
0:10:07 > 0:10:11You've got just 90 seconds left. 90 seconds left.
0:10:23 > 0:10:26That's it. Time's up. Step away from your benches, please.
0:10:30 > 0:10:33- What do you think?- Yeah, we've done all right.- Yeah? You sure?
0:10:33 > 0:10:36First up are Darren and Linda.
0:10:38 > 0:10:43They've made bacon and smoked salmon scrambled eggs on a muffin...
0:10:45 > 0:10:48..with sliced sausage and fried tomato.
0:10:54 > 0:10:58Linda, I think you're trying to be creative and I admire that a lot.
0:10:58 > 0:11:00What I really like is your presentation.
0:11:00 > 0:11:04It's all clean, crisp and consistent. Every single plate exactly the same.
0:11:04 > 0:11:06Lovely, calm work method.
0:11:06 > 0:11:09You talked to each other. I think that's really good.
0:11:10 > 0:11:15I think your plates look colourful and are presented very nicely.
0:11:15 > 0:11:19I've got an issue with scrambled eggs, smoked salmon and bacon.
0:11:19 > 0:11:23- It's an unusual combination.- But if it works, don't knock it!- Right.
0:11:31 > 0:11:34- No, that's ghastly.- Really? - Absolutely ghastly.
0:11:35 > 0:11:39Really heavy, salty bacon with smoked salmon is a mistake.
0:11:48 > 0:11:53Lovely grilled tomato, sausages rich with that mustard, nicely cooked.
0:11:53 > 0:11:56Lovely toasted muffin, your scrambled eggs actually cooked OK,
0:11:56 > 0:11:59and then we have the Clash Of The Titans.
0:11:59 > 0:12:02Salty bacon and smoked salmon
0:12:02 > 0:12:06with scrambled eggs and a little squeeze of lemon juice
0:12:06 > 0:12:10to make it even worse than it was in the first place.
0:12:10 > 0:12:15I'm devastated by the combination of smoked salmon and salty bacon.
0:12:17 > 0:12:19We made a mistake.
0:12:19 > 0:12:21We got one part wrong,
0:12:21 > 0:12:24I think if you're perfect now, the only way to go is down.
0:12:24 > 0:12:29Darren cooked absolutely everything perfect.
0:12:29 > 0:12:32If I hadn't put that bacon in the scrambled egg with the salmon
0:12:32 > 0:12:35then I don't think they could've faulted the dish.
0:12:36 > 0:12:41Michelle and Nick have cooked ten plates of an English breakfast.
0:12:43 > 0:12:46Poached egg on a muffin, grilled sausage and bacon,
0:12:46 > 0:12:52with a Mediterranean potato, onion, tomato and chilli mix.
0:12:56 > 0:13:01I have to say, I think the two of you have more talent than this.
0:13:02 > 0:13:05I don't think this is good enough. Because,
0:13:05 > 0:13:09it's inconsistent, the eggs you can see are all very different,
0:13:09 > 0:13:11some are broken, some aren't cooked.
0:13:11 > 0:13:14You had nine poached eggs until you poached the last one,
0:13:14 > 0:13:18nine bits of bacon because there's a bit of bacon missing off this plate.
0:13:18 > 0:13:22I don't know how you two exist in life without being able to count to ten
0:13:22 > 0:13:27and when it came to plating up, actually, Nick did the muffin,
0:13:27 > 0:13:32the sausage, the egg and the tomato and you got the bacon on the plate.
0:13:32 > 0:13:33Right, OK.
0:13:35 > 0:13:36Mmm...
0:13:38 > 0:13:41This is what my father used to call a snotty egg.
0:13:46 > 0:13:48NERVOUS LAUGHTER
0:13:50 > 0:13:54At least the muffins are toasted nicely and well buttered.
0:13:54 > 0:13:59Your potato, tomato and onion mixture hasn't quite worked because your potatoes have fallen apart.
0:13:59 > 0:14:02That tomato and chilli mix needs a lot more spice,
0:14:02 > 0:14:05but also more seasoning.
0:14:05 > 0:14:08Your sausages are being overcooked and going dry and chewy,
0:14:08 > 0:14:12your eggs are not quite cooked enough. So all round,
0:14:12 > 0:14:14not that successful.
0:14:14 > 0:14:19- It was my fault.- No, it's just my fault with the eggs and yes, I know.
0:14:19 > 0:14:22Well, um, John's tasting went well(!)
0:14:22 > 0:14:24LAUGHTER
0:14:24 > 0:14:27I don't think it's inspiring.
0:14:27 > 0:14:30It's a little more motorway cafe
0:14:30 > 0:14:33than it is West End hotel.
0:14:33 > 0:14:35Ooh...
0:14:42 > 0:14:47Sausages a little over, muffins nice and toasty, the poached eggs absolutely lovely.
0:14:47 > 0:14:51Unusual in a British breakfast to find a little bit of chilli.
0:14:51 > 0:14:54Overall, I just don't find it inspiring.
0:14:54 > 0:14:58- You've both worked hard but never did you work as a team.- Yes.
0:14:59 > 0:15:02Presentation, it was awful.
0:15:02 > 0:15:06You would send that back if you were in a hotel.
0:15:06 > 0:15:07It wasn't good.
0:15:08 > 0:15:10When we were doing it, it felt refined.
0:15:10 > 0:15:14We just need to calm down a little bit more and just think about it.
0:15:18 > 0:15:21I'm slightly disappointed on this round, I really am.
0:15:21 > 0:15:24- Because I think you can do a lot better.- Off you go.
0:15:34 > 0:15:37Michelle and Nick just did not come together.
0:15:37 > 0:15:41Michelle sounded like she was in charge, but when you looked,
0:15:41 > 0:15:44actually nobody was in charge of the situation.
0:15:45 > 0:15:47When you're flaying around like that,
0:15:47 > 0:15:51imagine what your food's going to look like! And you can see it!
0:15:51 > 0:15:52Crikey.
0:15:54 > 0:15:56I think Linda and Darren worked really well together.
0:15:56 > 0:16:01They were calm, they communicated, Linda obviously took control.
0:16:01 > 0:16:04But Linda's combinations are weird.
0:16:04 > 0:16:08Scrambled egg with salmon and bacon cooked together,
0:16:08 > 0:16:10was just wrong!
0:16:14 > 0:16:16Right, we're going to keep them in those teams
0:16:16 > 0:16:19and we are sending them out into the world.
0:16:26 > 0:16:29It's the morning of day two.
0:16:31 > 0:16:35Now Nick, Michelle, Darren and Linda
0:16:35 > 0:16:39must face their first major cooking challenge in the outside world.
0:16:39 > 0:16:44I'm feeling very apprehensive. Don't know where we're going and I'm sitting in my chef whites,
0:16:44 > 0:16:47which I feel like, I don't deserve to be wearing them yet.
0:16:47 > 0:16:50I watched the last series and it looked hellish,
0:16:50 > 0:16:54but yes, we'll see, we'll see what happens.
0:17:14 > 0:17:16Welcome to the Brit School,
0:17:16 > 0:17:21the only free school for performing arts in Britain.
0:17:21 > 0:17:23This place turns out talent.
0:17:23 > 0:17:27Today, you are preparing lunch for the students.
0:17:30 > 0:17:37We want each team to prepare 110 portions of food for lunch today.
0:17:39 > 0:17:44Linda and Darren, you're on one team and Nick and Michelle, you are the other team.
0:17:44 > 0:17:47Good luck. Off you go.
0:17:52 > 0:17:57To help guide them in today's challenge is Brit School's head chef, Sue Rossi.
0:17:57 > 0:18:00- Good morning.- Good morning. - Hi, I'm Sue.
0:18:00 > 0:18:02Welcome to our kitchen.
0:18:02 > 0:18:07OK, these are your ingredients and it all needs to be ready by 12:30 on the dot,
0:18:07 > 0:18:09so each team can do 40 meat meals
0:18:09 > 0:18:13and 30 veg meals and 40 puddings.
0:18:13 > 0:18:17- And if you need anything, just come and ask me. OK?- Thank you.
0:18:20 > 0:18:24The teams now have just three hours to prepare for
0:18:24 > 0:18:29today's lunch service, designing their own menu from a range of ingredients,
0:18:29 > 0:18:34including minced beef, chicken, lamb,
0:18:34 > 0:18:36potatoes, mushrooms,
0:18:36 > 0:18:38rice, pasta,
0:18:38 > 0:18:42onions, peppers, tomatoes
0:18:42 > 0:18:44and a selection of fruit.
0:18:44 > 0:18:46Being a mum is going to really help in this task.
0:18:46 > 0:18:51They'll just want something warm and I'm thinking custard and sponge and chips.
0:18:51 > 0:18:53Just the things that kids love, really.
0:18:53 > 0:18:57- If we did a jerk chicken. - With rice?- Yes.
0:18:57 > 0:18:59Jerk seasoning.
0:18:59 > 0:19:01If we've got the right type of pots here...
0:19:01 > 0:19:05- We've got massive ones here, look.- That's what I'm saying...
0:19:05 > 0:19:10110 portions, three different dishes, a vegetarian, whoa.
0:19:10 > 0:19:11Yes, it's going to be tough.
0:19:13 > 0:19:15- Oh, dear.- Yes. - This is trouble, this.
0:19:16 > 0:19:19It's daunting, cooking for these kids.
0:19:19 > 0:19:22Never ever cooked anything of that sort of magnitude before so, yes,
0:19:22 > 0:19:24quite scared, scared and excited.
0:19:24 > 0:19:28- What's that, is that steak? - No, that's lamb.- Lamb?
0:19:28 > 0:19:30But we can only do one meat dish.
0:19:30 > 0:19:34I've got a lot to prove in this competition because I've not had a great start.
0:19:34 > 0:19:38So, hopefully today, I'll prove myself.
0:19:38 > 0:19:42- You want the lasagne then, yes? - What do you think?- Well...
0:19:42 > 0:19:44Yes, OK, I can do that, yes.
0:19:47 > 0:19:50We're a little bit all over the place at the minute.
0:19:50 > 0:19:54We're not really too sure what puddings to make and not sure
0:19:54 > 0:19:57what to make for the vegetarian dish so yes, it's a little bit,
0:19:57 > 0:20:01it's a little bit hectic but hopefully we'll be all right.
0:20:01 > 0:20:04I just hope that we can deliver the food on time.
0:20:04 > 0:20:09It is a singing, dancing arts school. They'll be screaming at us.
0:20:11 > 0:20:15In two minutes, I need one from each team to come here and let me know
0:20:15 > 0:20:17what you're cooking, please.
0:20:17 > 0:20:21- Oh, we don't even know what the dessert is.- No, I'll make it up.
0:20:21 > 0:20:24I'm struggling with the puddings
0:20:24 > 0:20:29because I don't really see anything apart from fruit.
0:20:29 > 0:20:31I don't know what we're going to do.
0:20:31 > 0:20:34So, pudding, yeah, a bit of a nightmare.
0:20:36 > 0:20:39Darren, Linda, what's your menu?
0:20:39 > 0:20:42We're going to do jerk chicken with rice
0:20:42 > 0:20:45because Darren has cooked it before and says it's lovely.
0:20:45 > 0:20:50Then we're going to try and do a vegetable curry with either rice or jacket potato.
0:20:50 > 0:20:52We haven't decided on a sweet yet,
0:20:52 > 0:20:55- but we might do pineapple fritters. - Yeah.
0:20:55 > 0:20:59- That sounds great.- OK.- OK.- Thanks.
0:21:01 > 0:21:03I've never made a vegetarian dish in my life!
0:21:03 > 0:21:07- I'm going to make pasta ragu. - Brilliant.
0:21:07 > 0:21:09Nick is making the lasagne
0:21:09 > 0:21:12and then we're going to make the dessert together.
0:21:12 > 0:21:17- Apple crumble.- Brilliant.- OK? - OK, that sounds great.- Thanks.
0:21:19 > 0:21:23They seem to be doing really well, actually.
0:21:23 > 0:21:28They're chopping up and getting going quite well. We'll wait and see.
0:21:28 > 0:21:30I'm a bit worried about the puddings.
0:21:32 > 0:21:37We've got the apples cos you had the chicken.
0:21:37 > 0:21:40And this is our gaff over here, is it?
0:21:40 > 0:21:43Keep out of our gaff as well, all right?
0:21:43 > 0:21:44LAUGHTER
0:21:44 > 0:21:47- This is our side of the kitchen. - Shut up!
0:21:51 > 0:21:54Up till now, the contestants have only cooked for you and I.
0:21:54 > 0:21:57Now they've got to cook for 200 students.
0:21:57 > 0:21:59That is a huge amount of work
0:21:59 > 0:22:01and they only have three hours to do it in.
0:22:01 > 0:22:05Darren starts to fry off the chicken and onions
0:22:05 > 0:22:08for their jerk chicken.
0:22:08 > 0:22:11While Linda gets their jacket potatoes in the oven
0:22:11 > 0:22:15and begins to prep the veg for their curry.
0:22:17 > 0:22:19Is this looking like enough for 30?
0:22:19 > 0:22:21I think it will be.
0:22:21 > 0:22:24It's hard to know cos I've never cooked for 30.
0:22:27 > 0:22:30To me, jerk chicken is lovely barbecued, steamy,
0:22:30 > 0:22:34the smell of spices, on the bone, crispy on the outside... Delicious.
0:22:34 > 0:22:37Actually, what Darren is making is a chicken stew.
0:22:37 > 0:22:40Is it really going to deliver what people are expecting?
0:22:40 > 0:22:44Do you want to do the rice and peas with your jerk chicken?
0:22:44 > 0:22:47What we're thinking of doing is having one big pot of rice
0:22:47 > 0:22:49so that the vegetarians...
0:22:49 > 0:22:52- So you can use both? - We can use both.
0:22:52 > 0:22:55And then also give the vegetarians the option as well
0:22:55 > 0:22:56of having jacket potatoes.
0:22:56 > 0:22:57OK.
0:22:59 > 0:23:03But they still need to decide on a dessert.
0:23:03 > 0:23:05Right, we've only got the one pineapple
0:23:05 > 0:23:08so you'll have to rethink your pudding, I'm afraid.
0:23:08 > 0:23:10Have you got ingredients to make a sponge pudding?
0:23:10 > 0:23:14Well, you can make a sponge, yeah. We've got the flour, sugar,
0:23:14 > 0:23:18- margarine and eggs, basically. - Brilliant.
0:23:18 > 0:23:22We were going to do a pineapple fritter type pudding, There's only one pineapple
0:23:22 > 0:23:25so that's not going to be possible. We're going to try and do a sponge.
0:23:25 > 0:23:28The good thing is you're adaptable.
0:23:31 > 0:23:35And I know if all else fails, you could create something else.
0:23:38 > 0:23:41Darren and Linda are smiling and they're happy
0:23:41 > 0:23:43and that slightly concerns me.
0:23:43 > 0:23:46They're getting on well, but are they getting on with the food?
0:23:47 > 0:23:51Pineapple sponge and custard, really lovely idea from Darren and Linda.
0:23:51 > 0:23:54Neither of them have ever made sponge before
0:23:54 > 0:23:57and neither of them have ever made custard before.
0:23:57 > 0:24:01I just hope we've done enough.
0:24:03 > 0:24:05I don't know how much it rises.
0:24:05 > 0:24:08Linda, how can you possibly make a sponge properly
0:24:08 > 0:24:10if you've never done one before?
0:24:10 > 0:24:12You've got no idea what the mixture should look like.
0:24:12 > 0:24:15I know what it should look like. It shouldn't have lumps,
0:24:15 > 0:24:18which it has at the moment, which it won't in a minute.
0:24:18 > 0:24:20It should be quite runny, enough to rise in the oven.
0:24:20 > 0:24:25Sponge pudding for about 200 kids that you've never ever made before in your life?
0:24:25 > 0:24:26- No.- Great.
0:24:31 > 0:24:36On the other team, Nick is browning off his beef for the lasagne.
0:24:37 > 0:24:43While Michelle preps the vegetables for her pasta ragu.
0:24:43 > 0:24:46I've never chopped so much in my life.
0:24:46 > 0:24:49Michelle and Nick have got two pasta dishes.
0:24:49 > 0:24:52I'm really surprised.
0:24:52 > 0:24:55The acid test will be when the students arrive.
0:24:55 > 0:25:00They don't like the look of it, they simply won't buy it.
0:25:00 > 0:25:01How you getting on, Nick?
0:25:01 > 0:25:03Stressful like.
0:25:03 > 0:25:04What's so stressful?
0:25:04 > 0:25:09It's just the hustle and the bustle of it all, I think. We're all not used to it
0:25:09 > 0:25:12and I think me and Michelle... especially because of yesterday,
0:25:12 > 0:25:16we're panicking a bit cos the breakfast was such a disaster.
0:25:16 > 0:25:18- But do you not think panic is your enemy?- Yeah, it is,
0:25:18 > 0:25:22but I've never done it on this mass lot before.
0:25:22 > 0:25:26I think lasagne's a really good idea cos you put it in the oven and then you can settle back.
0:25:26 > 0:25:29You can forget about it and we're going to do the dessert then.
0:25:29 > 0:25:31Don't forget about it.
0:25:31 > 0:25:33No, no, we won't forget about it, but, yeah!
0:25:37 > 0:25:41In just under two hours, the celebrities will be feeding
0:25:41 > 0:25:45over 200 of the Brit's performing arts students.
0:25:45 > 0:25:50Food at lunchtime is very, very important for students here
0:25:50 > 0:25:52because they will have been dancing or singing
0:25:52 > 0:25:56so they've got to know that at the beginning of their lunch-hour
0:25:56 > 0:26:00their dinner will be available there and then.
0:26:00 > 0:26:03If the celebrities are not able to deliver the food on time,
0:26:03 > 0:26:05then they will go elsewhere for their food.
0:26:08 > 0:26:10You've got 90 minutes,
0:26:10 > 0:26:14but I reckon you should be trying to finish within the hour.
0:26:14 > 0:26:16Darren's forte is Jamaican cooking
0:26:16 > 0:26:19and I'm working a bit blind on things.
0:26:19 > 0:26:25I mean, this is just made up, throw everything in and hope it works.
0:26:25 > 0:26:28Right now, we're just trying to create the curry sauce
0:26:28 > 0:26:29for the vegetarian dish.
0:26:29 > 0:26:33It was cooked in the oven, cos we didn't have enough rings,
0:26:33 > 0:26:36so now we're just bringing it into a pot so it can marinate together.
0:26:36 > 0:26:40- Maybe we've overdone it. - I think another can and no more.
0:26:40 > 0:26:42Yeah, yeah, yeah.
0:26:42 > 0:26:47- Keep it up high though cos those potatoes are not cooked properly.- OK.
0:26:51 > 0:26:54The potatoes are still a bit hard in our vegetable curry.
0:26:54 > 0:26:57Darren's on the rice. My sponge pudding's gone in.
0:26:57 > 0:26:59Who knows how that's going to turn out
0:26:59 > 0:27:01cos I've never made one before.
0:27:06 > 0:27:08Oh, God. They're like water.
0:27:08 > 0:27:11Yeah, but look, they're browning off too high.
0:27:11 > 0:27:14Chef, come and look at my things. They're all...
0:27:14 > 0:27:18- They've been in 20 minutes but they really watery, still.- Right, OK.
0:27:18 > 0:27:20Transfer it into the oven round here.
0:27:21 > 0:27:24Very, very hot food.
0:27:24 > 0:27:27They need to transfer the sponges to a cooler oven,
0:27:27 > 0:27:31which should allow the centre to cook.
0:27:31 > 0:27:34It's a bit late to start again so we're going to have to see what we can do.
0:27:34 > 0:27:38- Hopefully it will be rescue-able. - Yeah, because the oven's too high. - Yeah.
0:27:40 > 0:27:42But within a few minutes, things get worse.
0:27:42 > 0:27:46What's burning in that oven?
0:27:46 > 0:27:50Sponge pudding. The oven was too hot over there and the top got burnt.
0:27:50 > 0:27:54That one isn't turned down, so she's brought it to this oven,
0:27:54 > 0:27:56so the inside can cook.
0:27:56 > 0:28:00If I was you, I'd be putting a bit of foil or something across the top of that.
0:28:00 > 0:28:04At the moment, you've got this black crust on top continuing to cook,
0:28:04 > 0:28:07and that's just going to get blacker and blacker.
0:28:10 > 0:28:12Time is of the essence!
0:28:12 > 0:28:15I reckon you want to be finishing in about an hour.
0:28:18 > 0:28:21With Nick's Bolognese near completion,
0:28:21 > 0:28:26he can concentrate on making the bechamel sauce for his lasagne...
0:28:29 > 0:28:31Gentle! Watch, that pot's going to fall.
0:28:31 > 0:28:34Watch that what? I've got it.
0:28:39 > 0:28:42..while Michelle prepares the fruit for the crumble.
0:28:42 > 0:28:48I'm aware of the time, but I'm not stressed. No.
0:28:50 > 0:28:53Argh!
0:28:56 > 0:28:58Coming through here, guys, hot pan as well.
0:28:58 > 0:29:02Nick seems to be doing all the work. How is it you've two team members,
0:29:02 > 0:29:08one of them's dripping in sweat, the other one looks like they've gone for a Sunday afternoon stroll?
0:29:15 > 0:29:17You two are a team.
0:29:17 > 0:29:22Nick, you're sweating buckets and you look like you're filing your nails.
0:29:22 > 0:29:25I'm peeling apples and I'm not stressed.
0:29:27 > 0:29:32Oh, yeah! Oh, yeah! Yeah, get in!
0:29:32 > 0:29:36Lasagne's in the oven, custard's on the stove, Nick's looking after it.
0:29:36 > 0:29:40The pasta has been drained for the vegetarian pasta,
0:29:40 > 0:29:42that's all ready to go.
0:29:45 > 0:29:49OK, guys, we're serving up in half an hour.
0:29:49 > 0:29:52We need everything ready in 20 minutes, please.
0:29:52 > 0:29:53I can't hear you!
0:29:53 > 0:29:55- ALL: Yes, chef!- Thank you.
0:30:03 > 0:30:08With the clock ticking, Linda checks the fate of their pineapple sponge.
0:30:11 > 0:30:15I'm not happy sending them out like that, really.
0:30:15 > 0:30:20- We need to see what it's like underneath, see if we can save it, OK?- OK.
0:30:26 > 0:30:33Darren and Linda's sponge, the top got burnt, but the centre isn't cooked.
0:30:33 > 0:30:35Fingers crossed, I say.
0:30:35 > 0:30:38Yeah, that is too well done.
0:30:38 > 0:30:41So, if you take the tops off that'll be absolutely fine.
0:30:41 > 0:30:43- I'll get away with it, will I?- Yeah.
0:30:46 > 0:30:48Looks a bit rough, doesn't it?
0:30:48 > 0:30:52Listen, that's what it looks like when I serve it at home, I'm afraid.
0:30:52 > 0:30:54En masse! I can't do pretty en masse.
0:30:57 > 0:31:01Hopefully if I drench it with custard, nobody will notice that it's not perfect.
0:31:03 > 0:31:0620 minutes to go and the laughing and chitter chatter has stopped.
0:31:06 > 0:31:09They've realised just how big this job is.
0:31:11 > 0:31:15They've still got to get the food over to here before that shutter opens up
0:31:15 > 0:31:17and present it in such a way that it looks decent.
0:31:19 > 0:31:24- No, that's fine like that. - Does that look all right?- Yeah.
0:31:24 > 0:31:26Listen! In just over ten minutes,
0:31:26 > 0:31:29that room is going to fill up with hungry students.
0:31:29 > 0:31:33You've got to get your food up, out and on that display.
0:31:46 > 0:31:50- Rather large portions.- Does that look all right?- It's a bit too big.
0:31:50 > 0:31:55So, you just need to cut those up a bit smaller, yeah?
0:31:55 > 0:31:58These dishes need to be out in two minutes, please!
0:32:08 > 0:32:13Are we ready? I'm going to open the shutters.
0:32:37 > 0:32:40Darren and Linda have made jerk chicken
0:32:40 > 0:32:43and a vegetable curry with rice,
0:32:43 > 0:32:48jacket potatoes and a dessert of pineapple sponge with custard.
0:32:52 > 0:32:56Nick and Michelle have made a beef lasagne, vegetable ragu with pasta
0:32:56 > 0:33:01and for pudding, an apple and pear crumble with custard.
0:33:05 > 0:33:07Hi!
0:33:09 > 0:33:13Vegetarian? Chilli ragu and lasagne. Yeah!
0:33:15 > 0:33:17That with that? No problem.
0:33:25 > 0:33:30There you go, my darling. Enjoy it. Say that you do, even if you don't.
0:33:32 > 0:33:35Nick's lasagne is proving to be a real hit.
0:33:38 > 0:33:40With Michelle's ragu trailing behind.
0:33:40 > 0:33:42There you go, sweetheart.
0:33:49 > 0:33:50This lasagne is selling well.
0:33:50 > 0:33:54- I've got to say it's not the best presented food in the world, John, is it?- No.
0:34:00 > 0:34:03I'd happily eat it. It's a decent canteen lasagne.
0:34:03 > 0:34:05I can understand why it's selling.
0:34:05 > 0:34:09It's nicely seasoned, it's soft, the tang of a bit of cheese,
0:34:09 > 0:34:11sweetness of tomato. It's pretty good.
0:34:11 > 0:34:13The white sauce is OK, lots of cheese.
0:34:13 > 0:34:16That meat sauce probably needs a bit more cooking.
0:34:16 > 0:34:19Although, saying that, Nick worked his tush off today,
0:34:19 > 0:34:20he's worked really hard.
0:34:22 > 0:34:24- Hi.- This is Michelle's.
0:34:29 > 0:34:32Pasta's cooked nicely. It's got a nice bit of chilli at the end of it,
0:34:32 > 0:34:36but Michelle has overcooked those tomatoes and it tastes tinny.
0:34:36 > 0:34:38It tastes metallic.
0:34:38 > 0:34:40The sauce is a little bit bland,
0:34:40 > 0:34:43overcooked tomatoes, undercooked vegetables.
0:34:43 > 0:34:45It's not very good.
0:34:48 > 0:34:52This lasagne is really good and I like that they put mushrooms in it
0:34:52 > 0:34:53and other different stuff.
0:34:53 > 0:34:58And it looks like really appealing. That's what brought me to it, the colours and the smell.
0:34:58 > 0:35:01Some lasagnes are like really oily,
0:35:01 > 0:35:03but this is really creamy and cheesy.
0:35:03 > 0:35:05So it's a win for me.
0:35:06 > 0:35:12I'm having the vegetarian pasta and it's really nice, because normally pasta's really boring,
0:35:12 > 0:35:13but it's actually got flavour.
0:35:13 > 0:35:16It's quite strong. It tastes a bit bitter.
0:35:19 > 0:35:21With service halfway through,
0:35:21 > 0:35:25Nick and Michelle's crumble has almost sold out.
0:35:25 > 0:35:30The apple crumble and the pear is gorgeous. There you go. Enjoy!
0:35:37 > 0:35:41The top of the crumble could do with being a bit crisper.
0:35:41 > 0:35:47But it's got cinnamon in it and it's got nice soft pear and I think it's sweetened very well.
0:35:47 > 0:35:50This is where we see Nick and Michelle come together as a team,
0:35:50 > 0:35:52and I'm really pleased.
0:35:52 > 0:35:54The team dessert is not a bad effort.
0:35:57 > 0:36:00I am enjoying my crumble, it's very nice.
0:36:00 > 0:36:04I just like the texture, the cinnamon is very nice.
0:36:04 > 0:36:09And we got the last bit, so it's quite good. Special. It's good.
0:36:15 > 0:36:17There you go.
0:36:19 > 0:36:22Only one more jerk chicken! Only one more, you need to be quick.
0:36:22 > 0:36:27Darren's jerk chicken is the first to sell out.
0:36:27 > 0:36:28No more jerk chicken!
0:36:30 > 0:36:33With the curry not far behind.
0:36:37 > 0:36:40Darren and Linda, I'm slightly disappointed
0:36:40 > 0:36:42by the presentation of these dishes.
0:36:42 > 0:36:46It really is just ladles of food onto a plate.
0:36:46 > 0:36:49I mean, this is a school for performing arts people,
0:36:49 > 0:36:53this is not Pentonville Prison. These people haven't done anything wrong!
0:36:58 > 0:37:02The chicken's going a little dry. It's been overcooked.
0:37:02 > 0:37:05The sauce actually, for jerk chicken, lacks punch.
0:37:05 > 0:37:09Jerk seasoning is hot. This lacks a little bit of chilli.
0:37:09 > 0:37:13You know, jerk chicken, to me, is a celebration of carnival life.
0:37:13 > 0:37:17It's got a bit of flavour to it, but it's chicken stew.
0:37:22 > 0:37:25The vegetarian dish needs some more seasoning.
0:37:25 > 0:37:29I mean, if you're going to put things in a pot and stir it,
0:37:29 > 0:37:32you've got to make sure you get some really big flavour in there.
0:37:32 > 0:37:37Instead of it being the vegetables sucking up all those lovely spices and the curry,
0:37:37 > 0:37:41it's just vegetables with sauce. I think it's a real shame.
0:37:43 > 0:37:45The rice and jerk chicken, it was quite nice,
0:37:45 > 0:37:48but it could have had more spice.
0:37:48 > 0:37:53It could have been hotter. Judging it, I think I would have gone for the lasagne
0:37:53 > 0:37:56if I'd had a second round. Hopefully there is seconds.
0:37:56 > 0:37:59I had jerk chicken, and it's beautiful.
0:37:59 > 0:38:02The spices, enough pepper. It's beautiful. Moist, I love it.
0:38:02 > 0:38:04I love it.
0:38:04 > 0:38:07I'm enjoying the curry because a lot of vegetables,
0:38:07 > 0:38:11normally, in a school curry they aren't very nice,
0:38:11 > 0:38:14but in this it's actually good. So I'm really enjoying it.
0:38:14 > 0:38:17It's spicier than I thought it would be.
0:38:17 > 0:38:21I thought it would be like vegetable-y and sloppy, but no, it's got a bit of a nice kick to it.
0:38:21 > 0:38:26Sponge pudding and custard here if anyone wants one.
0:38:26 > 0:38:30With all the problems Darren and Linda had
0:38:30 > 0:38:33with their pineapple sponge, it's ended up being a slow seller.
0:38:40 > 0:38:43Some of the sponge isn't quite cooked yet.
0:38:43 > 0:38:45But there's no pineapple in it.
0:38:45 > 0:38:49As far as the three dishes are concerned from Darren and Linda,
0:38:49 > 0:38:51it's a little bit disappointing.
0:38:51 > 0:38:54I'm having pineapple sponge. It's really tasty.
0:38:54 > 0:38:59The pudding was absolutely lovely. It was soft on the inside, the custard was nice.
0:38:59 > 0:39:04I'd definitely have it again. Get them in. Get them in more often!
0:39:08 > 0:39:1030 portions of vegetarian all gone,
0:39:10 > 0:39:1640 portions of the lasagne all gone, apple crumble, 40 portions all gone...
0:39:16 > 0:39:20Vegetarian gone! It's gone!
0:39:20 > 0:39:21Officially sold out!
0:39:23 > 0:39:25Lunch service is finally over.
0:39:28 > 0:39:31I told you you could do anything, seriously.
0:39:31 > 0:39:34I think it was the right way for them to go today,
0:39:34 > 0:39:37to actually stay silently safe, the food they know, crowd-pleasers.
0:39:37 > 0:39:40I was concerned these creative people here
0:39:40 > 0:39:43weren't going to like their food, but they did.
0:39:43 > 0:39:46I was really organised today, business head on,
0:39:46 > 0:39:50and I absolutely loved it.
0:39:50 > 0:39:53Once all the tension was over from actually cooking it,
0:39:53 > 0:39:57and we got it plated up in the warm ovens, it was really good fun.
0:39:57 > 0:40:02It's brilliant to know that we've managed to feed all of those kids.
0:40:02 > 0:40:03It was a good experience,
0:40:03 > 0:40:06but I do feel a bit drained now, and the nerves were going, as well.
0:40:06 > 0:40:08It's a bit mind-boggling.
0:40:11 > 0:40:13OK, guys, gather round.
0:40:15 > 0:40:17Well, I think that went really well today.
0:40:17 > 0:40:20When I was out in the canteen, it was brilliant,
0:40:20 > 0:40:23because the kids really seemed to be enjoying their food,
0:40:23 > 0:40:26so I think you did really well.
0:40:26 > 0:40:29- Congratulations, all of you.- Thanks for all your help and support.
0:40:29 > 0:40:30Thank you.
0:40:35 > 0:40:36Oh! Take care.
0:40:36 > 0:40:39OK, you can all get out my kitchen now!
0:40:40 > 0:40:42Bye.
0:40:45 > 0:40:47I'm really pleased with Michelle and Nick,
0:40:47 > 0:40:50because they worked very hard, planned the dishes out.
0:40:50 > 0:40:54They had the two top-selling dishes, the lasagne and their crumble.
0:40:54 > 0:40:55I think it's amazing that a dessert
0:40:55 > 0:40:58was the second best-selling dish of the day.
0:40:58 > 0:41:02For me, the person who stood out today was Nick.
0:41:02 > 0:41:05He delivered good, tasty food.
0:41:05 > 0:41:08The confidence is up after a day like that.
0:41:08 > 0:41:12I've loved every minute of it, and hopefully it can carry on.
0:41:12 > 0:41:14Michelle was part of the winning team.
0:41:14 > 0:41:18I'm not convinced by her vegetarian pasta.
0:41:18 > 0:41:21She's still got a way to go for me, she's still got a bit to prove.
0:41:21 > 0:41:24I don't think they've thought much of me
0:41:24 > 0:41:26since I started this competition,
0:41:26 > 0:41:31but I would hope that they thought I was pretty good today, let's hope.
0:41:31 > 0:41:34Darren and Linda got the food out on time,
0:41:34 > 0:41:36they worked very well together as a team.
0:41:36 > 0:41:40Their issue was their dishes didn't sell as well as the other team's.
0:41:40 > 0:41:42That must be quite disheartening for them.
0:41:42 > 0:41:46Usually, Linda's all smiles, but today the pressure was on.
0:41:46 > 0:41:50I've learned how difficult it is to be a chef in a kitchen,
0:41:50 > 0:41:52cooking for a lot of people.
0:41:52 > 0:41:55It is hard work, it's physically hard work.
0:41:57 > 0:42:00Darren's jerk chicken needed a little bit more seasoning,
0:42:00 > 0:42:03it should have been a little braver, and that sums him up.
0:42:03 > 0:42:06He needs to be brave if he wants to stay in this competition
0:42:06 > 0:42:09I hope when I walk through the streets now,
0:42:09 > 0:42:11people won't be able to go, "You can't cook,"
0:42:11 > 0:42:15cos I cooked for 110 people, how many people can say that in their life?
0:42:15 > 0:42:17It's been a great day.
0:42:20 > 0:42:24The celebrities have managed to survive their first outside challenge,
0:42:24 > 0:42:29but the competition is about to get a lot tougher.
0:42:29 > 0:42:32It's all hotting up now, John, every little bit counts.
0:42:32 > 0:42:34They've got to make a fine show,
0:42:34 > 0:42:37because soon one of these is leaving the competition.
0:42:37 > 0:42:40Tomorrow, we are going to make them truly cook.
0:42:49 > 0:42:53Tomorrow, the battle to stay in the competition continues.
0:42:59 > 0:43:03John, how many contestants trip up with a chocolate cake?
0:43:05 > 0:43:09It looks like a dish that should come out of a restaurant.
0:43:10 > 0:43:16And for one of the celebrities, their dream will be over.
0:43:16 > 0:43:20The celebrity leaving the competition is...
0:43:21 > 0:43:24Subtitles by Red Bee Media Ltd
0:43:24 > 0:43:26E-mail subtitling@bbc.co.uk