Episode 2 Celebrity MasterChef

16 celebrities are battling it out to win the Masterchef crown.

The further you get in the show, you get hungry for it.

They've already reached the top of their professions.

But can they cut it in the kitchen?

You never know what'll be thrown at you.

I'd love to become a better cook.

Cooking doesn't get tougher than this.

These four celebrities have been battling it out

in the Masterchef kitchen.

But at the end of this week, only the best cooks will make it through to the semi-finals.

I'm willing to raise my game to whatever's needed.

I don't care about the others.

I'm going to do the best for me that I can.

When I'm in there there's a massive adrenalin kick. It's brilliant.

I've got a lot of work to do.

I thought my job was really stressful

but it's nothing like walking into that kitchen.

To win Masterchef, it's going to come down to detail.

It's difficult, but that's why I'm here.

Each day they've been set challenges to determine their expertise.

Today they'll be tested for their ability to work as a team.

Today it's all about mass catering.

Two incredible tests. One here in the Masterchef kitchen,

then one out in the real world.

They're going to have to work together and think really fast.

This is exciting today. I can't wait to see what they come up with.

Welcome back.

The person beside you on the bench is your new team-mate.

Today, we're asking that each team creates ten plates of breakfast.

Every single one looking exactly the same.

Ladies and gentlemen, one hour. Let's cook.

-Ten poached eggs.

-A bit of salmon.

Each team has to design their breakfast dish out of a selection of

eggs,

sausages,

smoked fish and breads.

They also have bacon,

tomatoes,

mushrooms,

spinach,

onions,

lemons,

potatoes,

chilli

and mixed fruits.

Put some chilli through it so you get a potato dish.

You'll get bacon, sausages, poached egg.

-OK.

-What do you think?

-I'm cool with that.

This is about these guys working together as a team

but producing lots of food.

Consistency is what we want. Every dish they cook today has to be clean.

It's got to be crisp and vibrant.

Are you going to use the mushrooms or not?

Um... Yeah, they don't take long. We'll see how we go.

Yesterday, gold medallist Darren surprised the judges with his unique cooking methods.

You haven't filleted the fish, you've dissected it like a biology lesson!

But his techniques didn't always work.

-What is the basis of the soup?

-Water.

-Nice.

I won Olympic gold in the 4x100 relay, so when it's time to get together as a team,

I've got no problem with that.

Legendary glamour model Linda proved to the judges she could cook well...

Da-dah!

-Is that a good da-dah?

-There's no such thing as a bad da-dah!

..but at times over-complicated things.

You've taken lovely things and made them silly by putting them all together.

Lesson learned.

I'm hoping I'll enjoy today more.

It's whether I've got that spark of the imagination when it comes to food they're looking for.

Linda and Darren, what are you cooking for us?

We're cooking sausage, scrambled egg with crunchy bacon and salmon in the scrambled egg

and fried tomatoes.

Have you had all of that together before?

I've had smoked salmon and scrambled egg and I've put crunchy bacon in with it.

Why this dish, guys?

Linda felt confident with the scrambled eggs and salmon.

-All my idea is it?

-No, no, no, cos we're a team.

Linda, are you used to being the bossy one?

I didn't feel I was... I wasn't being very bossy, was I?

You guys are making...

suggestions that I was bossed into this.

We've got an hour to get something together and the longer we spend talking about it and not doing

the less we'll achieve.

-I would get amongst it cos I wouldn't want to get told off by Linda again.

-There is that!

-I'm not that bad, am I?

-No.

I think Linda and Darren make a really good team.

It's obviously Linda's dish because only she could come up with a dish

which includes smoked salmon, bacon and tomato on one plate. Really?

You're half way. You've got 30 minutes left.

Entrepreneur Michelle and actor Nick make up the second team.

Peel them, then dice them into tiny wee...chunks.

Last time, Michelle had a disastrous start...

Oh, dear. Dear.

.. cutting her finger and literally failing to get some of her food out.

I've got no scampi, no mayonnaise and the chips are undercooked.

-It just went wrong for you.

-It did.

But she managed one dish which showed promise.

-Sticky crab, soft potato... I like that.

-Thanks.

I honestly don't think I've shown any strengths at all.

I just want them to be proud of me and taste it and go, "Oh, that's amazing."

I need that to happen.

-Here are the potatoes. Fry them off. Do you agree with that?

-Yep.

Nick has proved he has some real skill.

-I'm impressed. You followed the right lines with the fish, you've cooked it OK. Not bad.

-Fantastic.

He slightly burnt his crab cakes.

Trying to hide stuff, aren't you?

Doesn't work.

But it was still the dish of the day.

Your crab cakes are really good. Crispy outside, soft on the inside, well seasoned.

Nick, good job.

I run the Hollyoaks football team so I do the big breakfast for the lads

before we go away on a trip. Probably 20 is the most I've ever cooked for.

-What are you cooking for us?

-We're cooking sausage,

bacon, eggs on a muffin, and potato with tomato, onion and chilli.

-Why this dish?

-Because I think you guys will like it.

Good, traditional British foods with a sort of Majorcan twist.

How did you come by the decision?

We just looked at the ingredients, then I suggested and we went for it.

I said, "I'll do this, you do that" and that was it.

You both decided at the same time to cook Michelle's dish

and that Michelle would tell you what to do.

No, not actually. No!

Michelle, it must be really hard for you not to be completely in charge.

When it comes to business, of course, but this is a different environment that I'm not used to.

I'm trying to put my business head on. I haven't done that since the start of the show.

Hopefully today I am and it will pay off.

Does it frustrate you that you can't fire him?

He could fire me!

Nick, how are you working as a team?

-I think we're doing OK.

-Yeah! I think so. Maybe you won't.

Let's wait until we taste it.

How's your potatoes? How's your bacon?

-A bit more.

-Yep.

What?

Michelle and Nick have started off and Michelle has obviously

put the plan together but it doesn't seem she's translated it to Nick.

It's all a bit rushed.

She's barking orders, he's not really cooking the way she wants him to cook.

It looks too chaotic for my liking.

What happened to your potatoes? They're supposed to be chunks and they're mash.

-No, don't throw them out. We'll deal with it. It's fine.

-All right.

-Have you seasoned them?

-Yeah.

-Stick them in that. Mix that through.

-How many poached eggs have you got?

-Ten.

-You sure?

-Yep.

-You sure? There's one here.

-You sure? There's one here.

How did that happen?

Can you both hold up your hands?

-Have you got ten fingers and thumbs?

-Yeah.

-Good. Just wondering.

Seven minutes left. Start thinking about plating your dishes up.

Ten individual portions, all exactly the same.

I cooked some mushrooms but I don't like the look of them

and I think they'll spoil the dish so I'm not going to put them out.

You've got just 90 seconds left. 90 seconds left.

That's it. Time's up. Step away from your benches, please.

-What do you think?

-Yeah, we've done all right.

-Yeah? You sure?

First up are Darren and Linda.

They've made bacon and smoked salmon scrambled eggs on a muffin...

..with sliced sausage and fried tomato.

Linda, I think you're trying to be creative and I admire that a lot.

What I really like is your presentation.

It's all clean, crisp and consistent. Every single plate exactly the same.

Lovely, calm work method.

You talked to each other. I think that's really good.

I think your plates look colourful and are presented very nicely.

I've got an issue with scrambled eggs, smoked salmon and bacon.

-It's an unusual combination.

-But if it works, don't knock it!

-Right.

-No, that's ghastly.

-Really?

-Absolutely ghastly.

Really heavy, salty bacon with smoked salmon is a mistake.

Lovely grilled tomato, sausages rich with that mustard, nicely cooked.

Lovely toasted muffin, your scrambled eggs actually cooked OK,

and then we have the Clash Of The Titans.

Salty bacon and smoked salmon

with scrambled eggs and a little squeeze of lemon juice

to make it even worse than it was in the first place.

I'm devastated by the combination of smoked salmon and salty bacon.

We made a mistake.

We got one part wrong,

I think if you're perfect now, the only way to go is down.

Darren cooked absolutely everything perfect.

If I hadn't put that bacon in the scrambled egg with the salmon

then I don't think they could've faulted the dish.

Michelle and Nick have cooked ten plates of an English breakfast.

Poached egg on a muffin, grilled sausage and bacon,

with a Mediterranean potato, onion, tomato and chilli mix.

I have to say, I think the two of you have more talent than this.

I don't think this is good enough. Because,

it's inconsistent, the eggs you can see are all very different,

some are broken, some aren't cooked.

You had nine poached eggs until you poached the last one,

nine bits of bacon because there's a bit of bacon missing off this plate.

I don't know how you two exist in life without being able to count to ten

and when it came to plating up, actually, Nick did the muffin,

the sausage, the egg and the tomato and you got the bacon on the plate.

Right, OK.

Mmm...

This is what my father used to call a snotty egg.

NERVOUS LAUGHTER

At least the muffins are toasted nicely and well buttered.

Your potato, tomato and onion mixture hasn't quite worked because your potatoes have fallen apart.

That tomato and chilli mix needs a lot more spice,

but also more seasoning.

Your sausages are being overcooked and going dry and chewy,

your eggs are not quite cooked enough. So all round,

not that successful.

-It was my fault.

-No, it's just my fault with the eggs and yes, I know.

Well, um, John's tasting went well(!)

LAUGHTER

I don't think it's inspiring.

It's a little more motorway cafe

than it is West End hotel.

Ooh...

Sausages a little over, muffins nice and toasty, the poached eggs absolutely lovely.

Unusual in a British breakfast to find a little bit of chilli.

Overall, I just don't find it inspiring.

-You've both worked hard but never did you work as a team.

-Yes.

Presentation, it was awful.

You would send that back if you were in a hotel.

It wasn't good.

When we were doing it, it felt refined.

We just need to calm down a little bit more and just think about it.

I'm slightly disappointed on this round, I really am.

-Because I think you can do a lot better.

-Off you go.

Michelle and Nick just did not come together.

Michelle sounded like she was in charge, but when you looked,

actually nobody was in charge of the situation.

When you're flaying around like that,

imagine what your food's going to look like! And you can see it!

Crikey.

I think Linda and Darren worked really well together.

They were calm, they communicated, Linda obviously took control.

But Linda's combinations are weird.

Scrambled egg with salmon and bacon cooked together,

was just wrong!

Right, we're going to keep them in those teams

and we are sending them out into the world.

It's the morning of day two.

Now Nick, Michelle, Darren and Linda

must face their first major cooking challenge in the outside world.

I'm feeling very apprehensive. Don't know where we're going and I'm sitting in my chef whites,

which I feel like, I don't deserve to be wearing them yet.

I watched the last series and it looked hellish,

but yes, we'll see, we'll see what happens.

Welcome to the Brit School,

the only free school for performing arts in Britain.

This place turns out talent.

Today, you are preparing lunch for the students.

We want each team to prepare 110 portions of food for lunch today.

Linda and Darren, you're on one team and Nick and Michelle, you are the other team.

Good luck. Off you go.

To help guide them in today's challenge is Brit School's head chef, Sue Rossi.

-Good morning.

-Good morning.

-Hi, I'm Sue.

Welcome to our kitchen.

OK, these are your ingredients and it all needs to be ready by 12:30 on the dot,

so each team can do 40 meat meals

and 30 veg meals and 40 puddings.

-And if you need anything, just come and ask me. OK?

-Thank you.

The teams now have just three hours to prepare for

today's lunch service, designing their own menu from a range of ingredients,

including minced beef, chicken, lamb,

potatoes, mushrooms,

rice, pasta,

onions, peppers, tomatoes

and a selection of fruit.

Being a mum is going to really help in this task.

They'll just want something warm and I'm thinking custard and sponge and chips.

Just the things that kids love, really.

-If we did a jerk chicken.

-With rice?

-Yes.

Jerk seasoning.

If we've got the right type of pots here...

-We've got massive ones here, look.

-That's what I'm saying...

110 portions, three different dishes, a vegetarian, whoa.

Yes, it's going to be tough.

-Oh, dear.

-Yes.

-This is trouble, this.

It's daunting, cooking for these kids.

Never ever cooked anything of that sort of magnitude before so, yes,

quite scared, scared and excited.

-What's that, is that steak?

-No, that's lamb.

-Lamb?

But we can only do one meat dish.

I've got a lot to prove in this competition because I've not had a great start.

So, hopefully today, I'll prove myself.

-You want the lasagne then, yes?

-What do you think?

-Well...

Yes, OK, I can do that, yes.

We're a little bit all over the place at the minute.

We're not really too sure what puddings to make and not sure

what to make for the vegetarian dish so yes, it's a little bit,

it's a little bit hectic but hopefully we'll be all right.

I just hope that we can deliver the food on time.

It is a singing, dancing arts school. They'll be screaming at us.

In two minutes, I need one from each team to come here and let me know

what you're cooking, please.

-Oh, we don't even know what the dessert is.

-No, I'll make it up.

I'm struggling with the puddings

because I don't really see anything apart from fruit.

I don't know what we're going to do.

So, pudding, yeah, a bit of a nightmare.

Darren, Linda, what's your menu?

We're going to do jerk chicken with rice

because Darren has cooked it before and says it's lovely.

Then we're going to try and do a vegetable curry with either rice or jacket potato.

We haven't decided on a sweet yet,

-but we might do pineapple fritters.

-Yeah.

-That sounds great.

-OK.

-OK.

-Thanks.

I've never made a vegetarian dish in my life!

-I'm going to make pasta ragu.

-Brilliant.

Nick is making the lasagne

and then we're going to make the dessert together.

-Apple crumble.

-Brilliant.

-OK?

-OK, that sounds great.

-Thanks.

They seem to be doing really well, actually.

They're chopping up and getting going quite well. We'll wait and see.

I'm a bit worried about the puddings.

We've got the apples cos you had the chicken.

And this is our gaff over here, is it?

Keep out of our gaff as well, all right?

LAUGHTER

-This is our side of the kitchen.

-Shut up!

Up till now, the contestants have only cooked for you and I.

Now they've got to cook for 200 students.

That is a huge amount of work

and they only have three hours to do it in.

Darren starts to fry off the chicken and onions

for their jerk chicken.

While Linda gets their jacket potatoes in the oven

and begins to prep the veg for their curry.

Is this looking like enough for 30?

I think it will be.

It's hard to know cos I've never cooked for 30.

To me, jerk chicken is lovely barbecued, steamy,

the smell of spices, on the bone, crispy on the outside... Delicious.

Actually, what Darren is making is a chicken stew.

Is it really going to deliver what people are expecting?

Do you want to do the rice and peas with your jerk chicken?

What we're thinking of doing is having one big pot of rice

so that the vegetarians...

-So you can use both?

-We can use both.

And then also give the vegetarians the option as well

of having jacket potatoes.

OK.

But they still need to decide on a dessert.

Right, we've only got the one pineapple

so you'll have to rethink your pudding, I'm afraid.

Have you got ingredients to make a sponge pudding?

Well, you can make a sponge, yeah. We've got the flour, sugar,

-margarine and eggs, basically.

-Brilliant.

We were going to do a pineapple fritter type pudding, There's only one pineapple

so that's not going to be possible. We're going to try and do a sponge.

The good thing is you're adaptable.

And I know if all else fails, you could create something else.

Darren and Linda are smiling and they're happy

and that slightly concerns me.

They're getting on well, but are they getting on with the food?

Pineapple sponge and custard, really lovely idea from Darren and Linda.

Neither of them have ever made sponge before

and neither of them have ever made custard before.

I just hope we've done enough.

I don't know how much it rises.

Linda, how can you possibly make a sponge properly

if you've never done one before?

You've got no idea what the mixture should look like.

I know what it should look like. It shouldn't have lumps,

which it has at the moment, which it won't in a minute.

It should be quite runny, enough to rise in the oven.

Sponge pudding for about 200 kids that you've never ever made before in your life?

-No.

-Great.

On the other team, Nick is browning off his beef for the lasagne.

While Michelle preps the vegetables for her pasta ragu.

I've never chopped so much in my life.

Michelle and Nick have got two pasta dishes.

I'm really surprised.

The acid test will be when the students arrive.

They don't like the look of it, they simply won't buy it.

How you getting on, Nick?

Stressful like.

What's so stressful?

It's just the hustle and the bustle of it all, I think. We're all not used to it

and I think me and Michelle... especially because of yesterday,

we're panicking a bit cos the breakfast was such a disaster.

-But do you not think panic is your enemy?

-Yeah, it is,

but I've never done it on this mass lot before.

I think lasagne's a really good idea cos you put it in the oven and then you can settle back.

You can forget about it and we're going to do the dessert then.

Don't forget about it.

No, no, we won't forget about it, but, yeah!

In just under two hours, the celebrities will be feeding

over 200 of the Brit's performing arts students.

Food at lunchtime is very, very important for students here

because they will have been dancing or singing

so they've got to know that at the beginning of their lunch-hour

their dinner will be available there and then.

If the celebrities are not able to deliver the food on time,

then they will go elsewhere for their food.

You've got 90 minutes,

but I reckon you should be trying to finish within the hour.

Darren's forte is Jamaican cooking

and I'm working a bit blind on things.

I mean, this is just made up, throw everything in and hope it works.

Right now, we're just trying to create the curry sauce

for the vegetarian dish.

It was cooked in the oven, cos we didn't have enough rings,

so now we're just bringing it into a pot so it can marinate together.

-Maybe we've overdone it.

-I think another can and no more.

Yeah, yeah, yeah.

-Keep it up high though cos those potatoes are not cooked properly.

-OK.

The potatoes are still a bit hard in our vegetable curry.

Darren's on the rice. My sponge pudding's gone in.

Who knows how that's going to turn out

cos I've never made one before.

Oh, God. They're like water.

Yeah, but look, they're browning off too high.

Chef, come and look at my things. They're all...

-They've been in 20 minutes but they really watery, still.

-Right, OK.

Transfer it into the oven round here.

Very, very hot food.

They need to transfer the sponges to a cooler oven,

which should allow the centre to cook.

It's a bit late to start again so we're going to have to see what we can do.

-Hopefully it will be rescue-able.

-Yeah, because the oven's too high.

-Yeah.

But within a few minutes, things get worse.

What's burning in that oven?

Sponge pudding. The oven was too hot over there and the top got burnt.

That one isn't turned down, so she's brought it to this oven,

so the inside can cook.

If I was you, I'd be putting a bit of foil or something across the top of that.

At the moment, you've got this black crust on top continuing to cook,

and that's just going to get blacker and blacker.

Time is of the essence!

I reckon you want to be finishing in about an hour.

With Nick's Bolognese near completion,

he can concentrate on making the bechamel sauce for his lasagne...

Gentle! Watch, that pot's going to fall.

Watch that what? I've got it.

..while Michelle prepares the fruit for the crumble.

I'm aware of the time, but I'm not stressed. No.

Argh!

Coming through here, guys, hot pan as well.

Nick seems to be doing all the work. How is it you've two team members,

one of them's dripping in sweat, the other one looks like they've gone for a Sunday afternoon stroll?

You two are a team.

Nick, you're sweating buckets and you look like you're filing your nails.

I'm peeling apples and I'm not stressed.

Oh, yeah! Oh, yeah! Yeah, get in!

Lasagne's in the oven, custard's on the stove, Nick's looking after it.

The pasta has been drained for the vegetarian pasta,

that's all ready to go.

OK, guys, we're serving up in half an hour.

We need everything ready in 20 minutes, please.

I can't hear you!

-ALL: Yes, chef!

-Thank you.

With the clock ticking, Linda checks the fate of their pineapple sponge.

I'm not happy sending them out like that, really.

-We need to see what it's like underneath, see if we can save it, OK?

-OK.

Darren and Linda's sponge, the top got burnt, but the centre isn't cooked.

Fingers crossed, I say.

Yeah, that is too well done.

So, if you take the tops off that'll be absolutely fine.

-I'll get away with it, will I?

-Yeah.

Looks a bit rough, doesn't it?

Listen, that's what it looks like when I serve it at home, I'm afraid.

En masse! I can't do pretty en masse.

Hopefully if I drench it with custard, nobody will notice that it's not perfect.

20 minutes to go and the laughing and chitter chatter has stopped.

They've realised just how big this job is.

They've still got to get the food over to here before that shutter opens up

and present it in such a way that it looks decent.

-No, that's fine like that.

-Does that look all right?

-Yeah.

Listen! In just over ten minutes,

that room is going to fill up with hungry students.

You've got to get your food up, out and on that display.

-Rather large portions.

-Does that look all right?

-It's a bit too big.

So, you just need to cut those up a bit smaller, yeah?

These dishes need to be out in two minutes, please!

Are we ready? I'm going to open the shutters.

Darren and Linda have made jerk chicken

and a vegetable curry with rice,

jacket potatoes and a dessert of pineapple sponge with custard.

Nick and Michelle have made a beef lasagne, vegetable ragu with pasta

and for pudding, an apple and pear crumble with custard.

Hi!

Vegetarian? Chilli ragu and lasagne. Yeah!

That with that? No problem.

There you go, my darling. Enjoy it. Say that you do, even if you don't.

Nick's lasagne is proving to be a real hit.

With Michelle's ragu trailing behind.

There you go, sweetheart.

This lasagne is selling well.

-I've got to say it's not the best presented food in the world, John, is it?

-No.

I'd happily eat it. It's a decent canteen lasagne.

I can understand why it's selling.

It's nicely seasoned, it's soft, the tang of a bit of cheese,

sweetness of tomato. It's pretty good.

The white sauce is OK, lots of cheese.

That meat sauce probably needs a bit more cooking.

Although, saying that, Nick worked his tush off today,

he's worked really hard.

-Hi.

-This is Michelle's.

Pasta's cooked nicely. It's got a nice bit of chilli at the end of it,

but Michelle has overcooked those tomatoes and it tastes tinny.

It tastes metallic.

The sauce is a little bit bland,

overcooked tomatoes, undercooked vegetables.

It's not very good.

This lasagne is really good and I like that they put mushrooms in it

and other different stuff.

And it looks like really appealing. That's what brought me to it, the colours and the smell.

Some lasagnes are like really oily,

but this is really creamy and cheesy.

So it's a win for me.

I'm having the vegetarian pasta and it's really nice, because normally pasta's really boring,

but it's actually got flavour.

It's quite strong. It tastes a bit bitter.

With service halfway through,

Nick and Michelle's crumble has almost sold out.

The apple crumble and the pear is gorgeous. There you go. Enjoy!

The top of the crumble could do with being a bit crisper.

But it's got cinnamon in it and it's got nice soft pear and I think it's sweetened very well.

This is where we see Nick and Michelle come together as a team,

and I'm really pleased.

The team dessert is not a bad effort.

I am enjoying my crumble, it's very nice.

I just like the texture, the cinnamon is very nice.

And we got the last bit, so it's quite good. Special. It's good.

There you go.

Only one more jerk chicken! Only one more, you need to be quick.

Darren's jerk chicken is the first to sell out.

No more jerk chicken!

With the curry not far behind.

Darren and Linda, I'm slightly disappointed

by the presentation of these dishes.

It really is just ladles of food onto a plate.

I mean, this is a school for performing arts people,

this is not Pentonville Prison. These people haven't done anything wrong!

The chicken's going a little dry. It's been overcooked.

The sauce actually, for jerk chicken, lacks punch.

Jerk seasoning is hot. This lacks a little bit of chilli.

You know, jerk chicken, to me, is a celebration of carnival life.

It's got a bit of flavour to it, but it's chicken stew.

The vegetarian dish needs some more seasoning.

I mean, if you're going to put things in a pot and stir it,

you've got to make sure you get some really big flavour in there.

Instead of it being the vegetables sucking up all those lovely spices and the curry,

it's just vegetables with sauce. I think it's a real shame.

The rice and jerk chicken, it was quite nice,

but it could have had more spice.

It could have been hotter. Judging it, I think I would have gone for the lasagne

if I'd had a second round. Hopefully there is seconds.

I had jerk chicken, and it's beautiful.

The spices, enough pepper. It's beautiful. Moist, I love it.

I love it.

I'm enjoying the curry because a lot of vegetables,

normally, in a school curry they aren't very nice,

but in this it's actually good. So I'm really enjoying it.

It's spicier than I thought it would be.

I thought it would be like vegetable-y and sloppy, but no, it's got a bit of a nice kick to it.

Sponge pudding and custard here if anyone wants one.

With all the problems Darren and Linda had

with their pineapple sponge, it's ended up being a slow seller.

Some of the sponge isn't quite cooked yet.

But there's no pineapple in it.

As far as the three dishes are concerned from Darren and Linda,

it's a little bit disappointing.

I'm having pineapple sponge. It's really tasty.

The pudding was absolutely lovely. It was soft on the inside, the custard was nice.

I'd definitely have it again. Get them in. Get them in more often!

30 portions of vegetarian all gone,

40 portions of the lasagne all gone, apple crumble, 40 portions all gone...

Vegetarian gone! It's gone!

Officially sold out!

Lunch service is finally over.

I told you you could do anything, seriously.

I think it was the right way for them to go today,

to actually stay silently safe, the food they know, crowd-pleasers.

I was concerned these creative people here

weren't going to like their food, but they did.

I was really organised today, business head on,

and I absolutely loved it.

Once all the tension was over from actually cooking it,

and we got it plated up in the warm ovens, it was really good fun.

It's brilliant to know that we've managed to feed all of those kids.

It was a good experience,

but I do feel a bit drained now, and the nerves were going, as well.

It's a bit mind-boggling.

OK, guys, gather round.

Well, I think that went really well today.

When I was out in the canteen, it was brilliant,

because the kids really seemed to be enjoying their food,

so I think you did really well.

-Congratulations, all of you.

-Thanks for all your help and support.

Thank you.

Oh! Take care.

OK, you can all get out my kitchen now!

Bye.

I'm really pleased with Michelle and Nick,

because they worked very hard, planned the dishes out.

They had the two top-selling dishes, the lasagne and their crumble.

I think it's amazing that a dessert

was the second best-selling dish of the day.

For me, the person who stood out today was Nick.

He delivered good, tasty food.

The confidence is up after a day like that.

I've loved every minute of it, and hopefully it can carry on.

Michelle was part of the winning team.

I'm not convinced by her vegetarian pasta.

She's still got a way to go for me, she's still got a bit to prove.

I don't think they've thought much of me

since I started this competition,

but I would hope that they thought I was pretty good today, let's hope.

Darren and Linda got the food out on time,

they worked very well together as a team.

Their issue was their dishes didn't sell as well as the other team's.

That must be quite disheartening for them.

Usually, Linda's all smiles, but today the pressure was on.

I've learned how difficult it is to be a chef in a kitchen,

cooking for a lot of people.

It is hard work, it's physically hard work.

Darren's jerk chicken needed a little bit more seasoning,

it should have been a little braver, and that sums him up.

He needs to be brave if he wants to stay in this competition

I hope when I walk through the streets now,

people won't be able to go, "You can't cook,"

cos I cooked for 110 people, how many people can say that in their life?

It's been a great day.

The celebrities have managed to survive their first outside challenge,

but the competition is about to get a lot tougher.

It's all hotting up now, John, every little bit counts.

They've got to make a fine show,

because soon one of these is leaving the competition.

Tomorrow, we are going to make them truly cook.

Tomorrow, the battle to stay in the competition continues.

John, how many contestants trip up with a chocolate cake?

It looks like a dish that should come out of a restaurant.

And for one of the celebrities, their dream will be over.

The celebrity leaving the competition is...

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