0:00:04 > 0:00:11'16 celebrities have been battling it out to win the coveted MasterChef crown.'
0:00:11 > 0:00:14I can't believe it. I can't believe I'm here.
0:00:16 > 0:00:22- These celebrities have already reached the top of their profession. - But can they cut it in the kitchen?
0:00:23 > 0:00:25Being in the top six is fantastic for me.
0:00:25 > 0:00:28It's going to be quite high octane from now on.
0:00:28 > 0:00:32I would very much like to win this competition. Get me!
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:53 > 0:00:55'It's the MasterChef semi-finals.'
0:00:58 > 0:01:03Celebrity MasterChef and we are down to our final six.
0:01:03 > 0:01:06Who has what it takes? Who can continue to stay in the competition?
0:01:06 > 0:01:08And who is going to truly impress?
0:01:10 > 0:01:12The competition is heating up now.
0:01:13 > 0:01:16I am really proud I've made it this far.
0:01:18 > 0:01:21It feels terrific to be in the final six.
0:01:21 > 0:01:25There's a whole new set of challenges, a lot of excitement and pressure ahead.
0:01:26 > 0:01:31'And today these six celebrities will need to show just how talented they are.
0:01:31 > 0:01:36'First they have to cook a dish inspired by the great British takeaway.
0:01:37 > 0:01:40'Then produce the very best of British cuisine
0:01:40 > 0:01:43'for 14 of the Army's elite.'
0:01:43 > 0:01:46HE SHOUTS
0:01:47 > 0:01:49The competition is very tough.
0:01:50 > 0:01:54Anyone who says they don't want it now is telling porkies.
0:01:55 > 0:01:58The pressure is on and it's becoming quite serious.
0:01:58 > 0:02:01I want to get to that final
0:02:01 > 0:02:03and I will do whatever I can to get there.
0:02:12 > 0:02:18Welcome back. Now we're going to ramp it up just a little bit more.
0:02:21 > 0:02:23This is an invention test with a difference.
0:02:25 > 0:02:29We have got the great British takeaway test.
0:02:31 > 0:02:34You can make a curry...
0:02:36 > 0:02:39..fish and chips...
0:02:40 > 0:02:43..or pie and mash.
0:02:47 > 0:02:50You've got 15 minutes to choose your ingredients. Up you come.
0:02:54 > 0:02:59Looking forward to it. At least I recognise the food on the table for once.
0:03:01 > 0:03:04Fish and chips for me every single time.
0:03:05 > 0:03:08I've just got to try and make it taste nice.
0:03:09 > 0:03:12You've got four minutes left. Just four minutes.
0:03:14 > 0:03:16I'm feeling very happy about the challenge.
0:03:17 > 0:03:20Two minutes, people!
0:03:21 > 0:03:24I'm going to try and do a chicken tikka masala,
0:03:24 > 0:03:28cos that's what I order from the curry house, so I'll have a stab at that.
0:03:31 > 0:03:34Right, that's it, guys, back to your benches, please.
0:03:42 > 0:03:46You know the rules. One dish, one hour 15 minutes.
0:03:46 > 0:03:50Ladies and gentlemen, let's cook.
0:03:59 > 0:04:03'Linda has impressed with some crowd-pleasing food.'
0:04:03 > 0:04:08Everything on the plate is cooked very, very well. It's very homely. I feel like I'm at home.
0:04:08 > 0:04:14'But when pushed out of her comfort zone, she tends to make simple mistakes.'
0:04:14 > 0:04:17The beef is a bit hard and chewy.
0:04:23 > 0:04:25Takeaways I think are brilliant.
0:04:26 > 0:04:31When you've had a few drinks, you really want something with chips.
0:04:35 > 0:04:39- Linda, what are you cooking? - Fish and chips and mushy peas.
0:04:39 > 0:04:42- What are you making? Mayonnaise? - Tartare sauce.
0:04:42 > 0:04:46- And a few Lusardi-isms?- Possibly, yes. They creep in as I do it.
0:04:46 > 0:04:50- Do you regularly eat fish and chips? - Er, yes, more than I should.
0:04:50 > 0:04:54- And can you make it as good as your local chippy?- Don't know.
0:04:54 > 0:04:57Never tried it before. I've never done fish in batter.
0:04:57 > 0:04:59How happy are you to line up with the final six?
0:04:59 > 0:05:03I'm really happy to line up with them. I don't know how long I'll be in the line!
0:05:07 > 0:05:10Linda's on good old fish and chips and I like what Linda's doing.
0:05:11 > 0:05:16What Linda needs is a big injection of confidence. She needs a strong round.
0:05:20 > 0:05:25'On occasion, Nick has produced some show-stopping food.'
0:05:25 > 0:05:28That thing is a knockout.
0:05:28 > 0:05:31Stunning. Absolutely stunning.
0:05:31 > 0:05:35'But he can flap, leading to basic errors.'
0:05:35 > 0:05:38It is still like eating raw cake mix.
0:05:38 > 0:05:40Erm, bother.
0:05:45 > 0:05:48I'm starting to get a little bit more confident.
0:05:49 > 0:05:52But I'm always nervous when it's the invention test.
0:05:56 > 0:06:00- Tell us your dish, Nick. What are you going to cook for us? - Chicken tikka masala
0:06:00 > 0:06:03with a raita dip and a bit of bread if I have time.
0:06:03 > 0:06:07The problem is, chicken tikka masala is Britain's most eaten dish.
0:06:07 > 0:06:10- Yep.- So we've all had a good one. - We've all have a good one.
0:06:10 > 0:06:13I've got to try and make it the best curry I can.
0:06:17 > 0:06:19Nick's doing a chicken tikka masala.
0:06:19 > 0:06:24Does he have the understanding of good Indian food? That's the issue.
0:06:28 > 0:06:33A half hour gone. 45 minutes before the door of the takeaway opens up.
0:06:36 > 0:06:41'Phil has produced both rustic and elegant dishes.'
0:06:41 > 0:06:45You are developing a brilliant eye and your delicate touch for a big fella is really good.
0:06:47 > 0:06:51'Now he's learning to combine the two.'
0:06:51 > 0:06:54- I think that looks lovely. Really lovely.- Thank you.
0:06:57 > 0:07:01I've got all my family back home.
0:07:01 > 0:07:06I want people to watch the show and say, "Do you know what? Fair play to that guy.
0:07:06 > 0:07:09"He looks a right mess, his ears are like cauliflowers,
0:07:09 > 0:07:13"he's not the sharpest tool in the box, but he's done really well."
0:07:16 > 0:07:20- What are you making?- Fish and chips. - London fish and chips or Cornwall?
0:07:20 > 0:07:22Phil's fish and chips.
0:07:22 > 0:07:26Phil, what's the essence of a great British takeaway?
0:07:26 > 0:07:28Simple, nicely-cooked grub,
0:07:28 > 0:07:33sat at home, bottle of beer in your hand and feeling terrible after you've eaten it.
0:07:33 > 0:07:36I was going to say, cos even though you're a big old lump,
0:07:36 > 0:07:39you're an athlete. I don't suppose you've eaten much fish and chips.
0:07:39 > 0:07:42I love going to the chippy. Hopefully it'll be all right.
0:07:47 > 0:07:51Phil's decided to go a little bit modern with his fish and chips.
0:07:51 > 0:07:55His mushy peas, he's chucked a load of chilli in. It's almost like a guacamole.
0:07:55 > 0:07:58It's just whether he gets the balance right.
0:08:00 > 0:08:04You've had 40 minutes. 40 minutes gone.
0:08:07 > 0:08:12'Danny has shown he has a creative touch.'
0:08:12 > 0:08:14- Brilliantly executed.- Ah, good.
0:08:14 > 0:08:18If you've invented that out of your mind, that's great.
0:08:19 > 0:08:22'But a lack of focus can let him down.'
0:08:22 > 0:08:25The cream is absolutely disgusting.
0:08:25 > 0:08:28It just tastes like a sludgy mess.
0:08:30 > 0:08:34I don't really eat take-out food anymore. Only when I'm on tour.
0:08:34 > 0:08:38My guilty pleasure is good old fried breakfast.
0:08:39 > 0:08:41What are you going to cook for us, Danny?
0:08:41 > 0:08:45I'm doing the fish and chips, but I'm just trying to do a lighter batter,
0:08:45 > 0:08:49a tempura sort of thing, and get it crispy and light. Hopefully I can present something
0:08:49 > 0:08:53that's slightly more elegant-looking than I have done previously.
0:08:53 > 0:08:56- That's the idea. - Is that where your weakness may lay?
0:08:56 > 0:09:00- I think it's a pretty big weakness, yeah.- Danny, how fast can you learn?
0:09:00 > 0:09:05I've sort of had part of my brain eroded over the years but there's a little store I've got
0:09:05 > 0:09:10- trying to keep all the information in. It's just remembering stuff. - What has eroded your brain?- Erm...
0:09:10 > 0:09:14- Too much fast food. - Too much of a fast life?- Maybe.
0:09:21 > 0:09:24Danny's doing fish and chips, but Danny is very creative,
0:09:24 > 0:09:27so I'm intrigued to see what he might come up with.
0:09:30 > 0:09:33Just 20 minutes left, please!
0:09:40 > 0:09:44'At times, Kirsty has struggled with presentation.'
0:09:44 > 0:09:50I think this is very brown. Just a brown plate, really. I think the presentation could've been improved.
0:09:52 > 0:09:55'But when it matters, she produces quality.'
0:09:55 > 0:10:00It looks great. It's elegant, it's clean, it's crisp.
0:10:04 > 0:10:09People rely far too much on takeaways, far too much on pre-prepared food.
0:10:09 > 0:10:11I really dislike fast-food culture.
0:10:13 > 0:10:20- What are you making for us, Kirsty? - I am making a basically traditional steak and kidney pie,
0:10:20 > 0:10:26but I am putting lots of shallots in it and I am putting tomato in it and wine.
0:10:26 > 0:10:30And I'm also going to add some suet pastry to the top, beautifully presented, I hope.
0:10:30 > 0:10:35Have you given thought to how you might use that 30 minutes when your pie is baking?
0:10:35 > 0:10:38Yep. I'm going to make my favourite horseradish and chive mash.
0:10:38 > 0:10:43- Kirsty, I'm looking forward to your pie.- Good. Cos I'm looking forward to making it.- Good luck.- Thank you.
0:10:51 > 0:10:56I think there's an issue here with Kirsty because she burnt the meat which goes inside that pie.
0:10:56 > 0:11:00It's got black bits all round the outside of it. She may have saved it
0:11:00 > 0:11:02but it may still taste of burnt meat.
0:11:06 > 0:11:12'Aggie has battled with her confidence, but her food has gone from strength to strength.'
0:11:14 > 0:11:18- Aggie, I love it. - Oh, wow. I'm so chuffed!
0:11:19 > 0:11:24- Honestly, that's a restaurant standard dish, Aggie. That is lovely.- Thank you.
0:11:28 > 0:11:31Takeaway food, some of it can be fantastic.
0:11:33 > 0:11:36You know, it's really hard to replicate well at home.
0:11:38 > 0:11:45- What are you cooking, Aggie? - I'm doing fish and chips with a tomato sauce
0:11:45 > 0:11:48and I thought, if I had time, I'd make a mayonnaise.
0:11:48 > 0:11:51How does this demonstrate you're going that extra mile?
0:11:51 > 0:11:56OK, well, I've got some mushy peas, as well. I could chuck them in.
0:11:56 > 0:11:58I'm just kind of pacing myself.
0:11:58 > 0:12:02- It couldn't have gone much better for you last round. - No, I know. That's the trouble.
0:12:02 > 0:12:06- Do you now feel under pressure? - Oh, completely and utterly, yeah.
0:12:06 > 0:12:08Yeah, yeah, yeah, the pressure's on big time.
0:12:13 > 0:12:17We know Aggie cooks really, really well. Why is she playing it safe today?
0:12:21 > 0:12:24Just seven minutes, guys. Seven minutes.
0:12:28 > 0:12:30Five minutes!
0:12:33 > 0:12:36Two minutes, guys. Just two minutes.
0:12:38 > 0:12:40Last minute.
0:12:49 > 0:12:53That's it! You've got to stop. Stop, please! Stop. Time's up.
0:13:04 > 0:13:09'Kirsty has made steak and kidney pie with suet pastry
0:13:09 > 0:13:11'served with horseradish and chive mash.'
0:13:16 > 0:13:21You've burnt some of the meat. It's black, which leaves a bit of charcoal flavour.
0:13:21 > 0:13:24Your sauce is rich, it's deep.
0:13:24 > 0:13:27Your pie crust is lovely. In here needs to be a bit wetter.
0:13:27 > 0:13:32If you look how thick your pie crust is, look at how little juice, even when I tip it up.
0:13:32 > 0:13:34I made a mistake.
0:13:40 > 0:13:44Your meat is lovely and soft, it's melting in your mouth.
0:13:44 > 0:13:47The mash with that horseradish through it is fantastic.
0:13:47 > 0:13:51I just would've loved something like tomato sauce on the side or some peas.
0:13:53 > 0:13:56I'm feeling delighted and relieved.
0:13:56 > 0:14:00I'm glad they liked the horseradish mash. Never done it before.
0:14:02 > 0:14:06'Linda's dish is fish and chips served with mushy peas,
0:14:06 > 0:14:10'pickled onions and tartare sauce.'
0:14:14 > 0:14:18Really like your fish. Crispy batter, well-cooked fish. I love your tartare sauce.
0:14:18 > 0:14:20Lovely and spicy, vinegary.
0:14:20 > 0:14:23And the mushy peas I sort of like,
0:14:23 > 0:14:25but they've got a load of mint in them.
0:14:25 > 0:14:30And mint and chips, it's almost as if I'm having a piece of chewing gum and eating a chip.
0:14:36 > 0:14:42It's lovely. Your fish is nicely cooked. Crispiness on the batter. Tartare sauce has got some kick.
0:14:42 > 0:14:46It's a job well done. It's a nice looking plate and it tastes good.
0:14:48 > 0:14:54I think I cooked to my full potential today. I think I gave them a nice-looking plate of food
0:14:54 > 0:14:57that was cooked properly and tasted nice. Couldn't be happier with it.
0:14:59 > 0:15:02'Danny's cooked fish goujons and scampi
0:15:02 > 0:15:07'with chips, mushy peas and tartare sauce.'
0:15:11 > 0:15:15You've got beautiful minted pea puree. You've got a really good tartare sauce.
0:15:15 > 0:15:21You've got nicely crisped-up chips. I love the idea of the cayenne across the top of the fish.
0:15:21 > 0:15:26- I'm not sure the cayenne matches tartare sauce.- Right.
0:15:30 > 0:15:36I like the spiciness of the cayenne pepper around the outside of the fish and those little scampi.
0:15:36 > 0:15:40The tartare sauce, delicious. Your pea puree, fantastic.
0:15:40 > 0:15:42But the chips need to be more crisp.
0:15:45 > 0:15:50I'm feeling all right. I was really pleased with what I did, actually. I really, really made an effort.
0:15:52 > 0:15:57'Phil has made fish with straw potato fries and mushy peas
0:15:57 > 0:16:00'with a mushroom and tomato garnish.'
0:16:04 > 0:16:09I really like that very crispy batter on the outside of your fish.
0:16:09 > 0:16:13Your straw potatoes are a little bit greasy.
0:16:13 > 0:16:17But the deceptiveness of that pea puree with the chilli, it's almost like guacamole.
0:16:17 > 0:16:22It's really clever. And it's just become something slightly different.
0:16:22 > 0:16:26It's become a very, very interesting thing to eat. I like it a lot.
0:16:33 > 0:16:37I don't like the tomato and mushrooms. I think it's making it look like a steak house.
0:16:37 > 0:16:40But your fish and your puree I think is inspired.
0:16:42 > 0:16:46I'm really pleased today. I tried to incorporate a little bit of me,
0:16:46 > 0:16:48just to make it that little bit different.
0:16:50 > 0:16:55'Aggie's serving her fish and chips with mayonnaise and tomato sauce.'
0:16:58 > 0:17:00Mm! Mm!
0:17:00 > 0:17:04Good chips. Crispy, very, very well seasoned.
0:17:04 > 0:17:07Fish is cooked very, very nicely. Batter's a little thick,
0:17:07 > 0:17:13especially at the bottom. I'd like thinner batter. But I love the tomato sauce you've made.
0:17:13 > 0:17:17I think you've done a really good job. Not without issue, but the issues are small.
0:17:24 > 0:17:28Star of the show, definitely that spicy tomato chutney on the side.
0:17:28 > 0:17:31The acidity goes beautifully with those chips and your fish.
0:17:31 > 0:17:36I do think the fish is a little bit greasy. The chips you could've taken more time over.
0:17:36 > 0:17:39I think your mayonnaise is not quite the right consistency.
0:17:39 > 0:17:42If I was writing a school report, I'd say, "I know she can do better".
0:17:46 > 0:17:48Tomorrow's another day, thank goodness.
0:17:48 > 0:17:52Thank goodness it's not chuck-out day today, cos I'd be like, "You know what?"
0:17:55 > 0:17:58'Nick has made the only curry dish,
0:17:58 > 0:18:01'a chicken tikka masala with rice,
0:18:01 > 0:18:04'cucumber raita and chapatti.'
0:18:12 > 0:18:17Your curry has got a lovely, big kick of chilli on the back of the throat, which is good.
0:18:17 > 0:18:19I like your bread.
0:18:19 > 0:18:24I think the cucumber and yoghurt on the side is a good idea, cos that is seriously spicy.
0:18:31 > 0:18:35Apart from your rice is a bit gloopy, like it's been boiled to death,
0:18:35 > 0:18:38that's my only complaint. I think the rest of it is really nice.
0:18:38 > 0:18:43There is a sweetness that starts with your curry and it builds up through layers of spice
0:18:43 > 0:18:46and it ends in a fair bit of heat, as well. Really nicely flavoured dish.
0:18:51 > 0:18:54I'm happy that there wasn't too many negative things.
0:18:55 > 0:18:57I'm happy enough with what I did.
0:19:00 > 0:19:06Well done, all of you. Get some rest, you're going to need every bit of energy you can muster.
0:19:10 > 0:19:12Off you go.
0:19:25 > 0:19:29Today was about a celebration of great British food, the great British takeaway.
0:19:31 > 0:19:34Next it gets seriously tough.
0:19:48 > 0:19:54'It's early morning and the celebrities are on their way to Surrey for their next challenge.'
0:19:57 > 0:20:02I think the day ahead is going to be very stressful and they're going to be piling on the pressure.
0:20:03 > 0:20:08I think it'll be a lot of mass catering and they'll really put us through the mill.
0:20:08 > 0:20:12This is either going to be upmarket or it might be down and dirty in a jail.
0:20:14 > 0:20:16I reckon we're going to Legoland. Hopefully.
0:20:37 > 0:20:42Welcome to Pirbright. We are continuing with the celebration of the best of British food.
0:20:42 > 0:20:45Tonight you are cooking a dinner
0:20:45 > 0:20:50for 14 of the most senior and highly-decorated soldiers on the base.
0:20:50 > 0:20:55This is a big occasion. This is your big night.
0:20:56 > 0:21:02We are going to split you into teams and each pair will be responsible for one course.
0:21:02 > 0:21:06Phil and Linda, you'll be responsible for the starter.
0:21:07 > 0:21:11Nick and Aggie, you are responsible for the main course.
0:21:11 > 0:21:16And Danny and Kirsty, you guys are doing dessert.
0:21:16 > 0:21:19The menu tonight is complex, so I suggest you get on with it.
0:21:34 > 0:21:38'Pirbright is the Army's largest training camp.
0:21:38 > 0:21:43'Every year, elite officers and sergeants from the Royal Artillery...
0:21:46 > 0:21:51'Royal Air Corps, as well as Logistics, Medical and Intelligence Corps
0:21:51 > 0:21:56'are brought in to train 4,500 trainees
0:21:56 > 0:21:58'in a tough 14-week military training course.
0:22:00 > 0:22:05'Tonight, the celebrities will be feeding 14 of these officers and sergeants.'
0:22:07 > 0:22:10They go round the world doing what they do
0:22:10 > 0:22:15and it's a privilege to be cooking for these people, so I'm hoping I get it right for them.
0:22:15 > 0:22:19I think this is a pretty daunting challenge, because these are senior officers.
0:22:20 > 0:22:22When they come back to base,
0:22:22 > 0:22:26they'll be expecting something absolutely perfect.
0:22:27 > 0:22:33Really looking forward to it. It's a great challenge, great day, and I hope I can pull it off.
0:22:35 > 0:22:39We can't get it wrong tonight, John. This is the British Army. They are can-do people.
0:22:39 > 0:22:42They don't get it wrong. We can't get it wrong.
0:22:42 > 0:22:45Prepare to move! Move!
0:22:45 > 0:22:47GUNSHOTS
0:22:52 > 0:22:55'The celebrities have been given the recipes
0:22:55 > 0:22:58'but will be in charge of their own kitchen.'
0:22:58 > 0:23:02- Burnt cream. Great. - Gingered rhubarb.
0:23:03 > 0:23:07'Linda and Phil's starter is a delicate trio
0:23:07 > 0:23:12'of tea-smoked salmon and boxty potato cake with horseradish cream,
0:23:12 > 0:23:15'seared mackerel with beetroot salad
0:23:15 > 0:23:19'and potted shrimps topped with soda bread.'
0:23:21 > 0:23:23- I haven't cooked any of these things.- No.
0:23:23 > 0:23:27- And actually... - New techniques, the smoking...
0:23:27 > 0:23:33- We've got four hours, haven't we, Phil?- But we're going to need every single minute and second.
0:23:36 > 0:23:38'Nick and Aggie are on the main course,
0:23:38 > 0:23:44'a roasted pork belly with celeriac and apple mash,
0:23:44 > 0:23:48'pork Wellington with Savoy cabbage and bacon,
0:23:48 > 0:23:51'and braised pig cheeks.'
0:23:53 > 0:23:56I was expecting it to be a whole lot worse than this.
0:23:56 > 0:23:59- But maybe don't speak too soon. - Yeah.
0:23:59 > 0:24:01It seems doable.
0:24:03 > 0:24:08'Kirsty and Danny's dessert is a technically demanding trio
0:24:08 > 0:24:13'of stewed rhubarb topped with rhubarb and pink peppercorn sorbet,
0:24:13 > 0:24:17'Cambridge burnt cream with shards of sugared rhubarb
0:24:17 > 0:24:21'and gingered rhubarb and Chantilly cream in puff pastry.'
0:24:24 > 0:24:27- We're the pudding people. - We're doing a lot of rhubarb.
0:24:27 > 0:24:31The tough thing is, things are eight minutes, two minutes, leave to cool.
0:24:31 > 0:24:33For 15 dishes, that's going to be frantic.
0:24:37 > 0:24:41'There's four hours until service.
0:24:41 > 0:24:45'Phil and Linda have a mountain of prep to get through,
0:24:45 > 0:24:49'including individually peeling hundreds of tiny shrimps
0:24:49 > 0:24:51'for the potted shrimp recipe.'
0:24:51 > 0:24:56Oh, my God. He's not made this easy for us, has he?
0:24:57 > 0:25:00One down, seven million to go.
0:25:00 > 0:25:04- Linda, done potted shrimps before? - No, I haven't, ever.- You worried?
0:25:04 > 0:25:08I am, cos they're all dishes I've never cooked before. This is a horrible job.
0:25:08 > 0:25:13- I'm just going to be standing here for hours. - Phil, how much have you got to do?
0:25:13 > 0:25:17I've got to get the fish sorted out in a minute then I'm going to dive in and help.
0:25:17 > 0:25:21- She's going to need a push with these shrimps. Good luck.- Thank you.
0:25:23 > 0:25:27'On the main, Aggie needs to quickly brown off the pig cheeks
0:25:27 > 0:25:30'before getting them on to slowly braise.'
0:25:30 > 0:25:35Right. Not a good start. They're burning.
0:25:35 > 0:25:39Those pork cheeks, if they're not cooked long enough, they'll be really hard.
0:25:40 > 0:25:44If they're cooked too long, they fall apart and don't keep their shape.
0:25:48 > 0:25:52'While Nick seasons the pork belly with ground fennel and salt
0:25:52 > 0:25:55'before roasting it on a bed of onion, garlic and herbs.'
0:25:59 > 0:26:03- Nick, what scares you? What's worrying you? - It's just all about the timings now.
0:26:03 > 0:26:07Famous last words, but I think it's all looking all right.
0:26:10 > 0:26:15Aggie and Nick have the main course and I don't think they've realised the gargantuan task they've got.
0:26:15 > 0:26:18Oh, wow, that smells good.
0:26:18 > 0:26:21They're plodding at the moment. We don't want plodding!
0:26:23 > 0:26:26We want galloping!
0:26:28 > 0:26:32'Kirsty and Danny need to work with absolute precision.
0:26:32 > 0:26:36'They make a start on the sugared rhubarb shards
0:26:36 > 0:26:38'that go with their burnt creams.'
0:26:39 > 0:26:43The desserts, which is a really fiddly, intricate job
0:26:43 > 0:26:45that's got to look absolutely beautiful,
0:26:45 > 0:26:49is being done by Danny and Kirsty,
0:26:49 > 0:26:53who are probably the weakest in presentation. It could be the blind leading the blind.
0:26:57 > 0:27:01- Kirsty, what are you up to? - I am doing the Chantilly cream
0:27:01 > 0:27:06- and Danny is going to be doing the sorbet.- Have you worked out how your plate's going to look?
0:27:06 > 0:27:12What I thought was there might be an extra form of decoration, rhubarb heads in some way, a tiny bit.
0:27:12 > 0:27:15- How long have you been a journalist for?- 1976.
0:27:15 > 0:27:20- And have you ever seen anybody die at a dinner party?- Yes, because they're poisonous, and I know that.
0:27:20 > 0:27:24- So why would you want to put it on a plate?- Cos I want to kill the Army.
0:27:27 > 0:27:31'With two hours gone, Linda and Phil are running behind.
0:27:31 > 0:27:35'Linda is struggling peeling the mountain of shrimps.'
0:27:35 > 0:27:40No, I'm not very happy, really. Cos it's taking a very long time.
0:27:40 > 0:27:44You've got just over two hours before the starter goes out.
0:27:44 > 0:27:48And I can't think of a worse group of people to upset than these. Can you?
0:27:48 > 0:27:50Prepare to move!
0:27:50 > 0:27:53You're meant to be suppressing the enemy!
0:27:53 > 0:27:55Get some down, Simpson!
0:27:55 > 0:27:58- Move! - GUNSHOTS
0:28:07 > 0:28:12Linda has just had her head buried in shrimp for over an hour now.
0:28:14 > 0:28:18Phil has been picking up the whole workload and his back is playing up.
0:28:18 > 0:28:21He's a fierce old warrior, but that guy is in pain.
0:28:24 > 0:28:28- I'm going to give you a bit of a hand.- Thank you. - Otherwise you'll be here all day.
0:28:34 > 0:28:37- Thank you. Can you peel those for me? - OK.- Do you mind? For Linda?
0:28:41 > 0:28:44We are serving in under an hour.
0:28:50 > 0:28:54'Across the kitchen, Nick is also in trouble
0:28:54 > 0:28:56'making his celeriac and apple mash.'
0:28:57 > 0:29:02Your celeriac and apple mash, it should be white. I don't know why it's gone brown.
0:29:02 > 0:29:04I can do another one. I've got time.
0:29:04 > 0:29:08- They seem really overcooked. How long did they cook for?- Ten minutes.
0:29:08 > 0:29:11It should be like a white puree. Almost completely white.
0:29:12 > 0:29:16'With the clock ticking, he's forced to start again.
0:29:19 > 0:29:26'Meanwhile, Aggie has the pastry and mushroom duxelle ready for assembling the pork Wellingtons.'
0:29:27 > 0:29:31- Whoa, whoa, whoa, whoa, whoa! - Whoa, whoa, whoa.
0:29:31 > 0:29:35- Whoa, whoa.- I know, I know. - Think about what you're doing. It's got to be beautiful.
0:29:35 > 0:29:38- How much pastry have you got? - Four sheets.
0:29:38 > 0:29:42There's too much mushroom, that's for sure. And when you do it, be gentle.
0:29:42 > 0:29:47- That's not the way. - Do you want it underneath?- Yeah. Get those Wellingtons on, please.
0:29:52 > 0:29:59'On the pudding, Danny's straining half a kilo of sweetened rhubarb to make the sorbet.'
0:30:00 > 0:30:05- Is that all you got?- Yeah. - Is that going to be enough? That doesn't look like 15 portions to me.
0:30:05 > 0:30:08OK. I'll sieve this and put it in anyway, then make some more.
0:30:10 > 0:30:15'And Kirsty gets on making the individual Cambridge burnt creams.
0:30:19 > 0:30:23'They must be cooked gently in a water bath so they don't curdle.'
0:30:25 > 0:30:29What the hell has happened in here?
0:30:31 > 0:30:34- Danny or Kirsty?- Yeah?
0:30:34 > 0:30:40- Look at you.- Cleaning up, you mean? - Yep. Even your recipes are covered, smeared in rhubarb juice.
0:30:40 > 0:30:43Don't you push me out of the way, Kirsty Wark!
0:30:47 > 0:30:52'There's half an hour till service and the officers and sergeants arrive.
0:30:55 > 0:30:59'They include the dinner's host, Major Hurst,
0:30:59 > 0:31:05'the battery commander in charge of training at Pirbright, who served in Iraq and Afghanistan.
0:31:08 > 0:31:11'Battery Sergeant Major Benjamin Thorne,
0:31:11 > 0:31:14'awarded an MBE for service in Bosnia.
0:31:14 > 0:31:19'Captain Leanne Barry from the Royal Logistics Corps,
0:31:19 > 0:31:25'and Captain John Climpson, Royal Signals, the senior troop commander running the exercise.'
0:31:26 > 0:31:31Tonight is a very special dinner. They're hungry, they've been out in the field,
0:31:31 > 0:31:34and they're looking forward to a really good feed.
0:31:37 > 0:31:42- You are serving your first course in 30 minutes.- Right.- OK?
0:31:44 > 0:31:50'Linda finally has all the shrimps peeled and ready to add to the spiced butter mix.'
0:31:51 > 0:31:55If I hadn't had help from the Army boys, I wouldn't have done it in time.
0:31:55 > 0:31:57I think I've just about got enough.
0:31:59 > 0:32:04'Meanwhile, Phil has prepped all the fish and is making the beetroot salad.'
0:32:04 > 0:32:10I think we're pretty much there, but we're finishing off. We're doing all right. It's a bit stressful.
0:32:10 > 0:32:15'With her potted shrimp finally done, Linda can tea-smoke the salmon.'
0:32:15 > 0:32:18- Got everything you need, Phil? - Yes, thank you.
0:32:21 > 0:32:27'Linda and Phil now have to move everything over to a finishing kitchen to cook and plate up.'
0:32:33 > 0:32:36- You've got 15 minutes. Are we on?- We're on.
0:32:39 > 0:32:44Ladies and gentlemen, would you care to make your way through to the dining room, please. Thank you.
0:32:49 > 0:32:52Whenever you do functions, all right, I'll tell you a trick.
0:32:52 > 0:32:57- Really important thing to do, if there not all the same shape, get yourself a cutter.- OK.
0:32:57 > 0:33:00- Cut them out to make them the right shape.- I'll leg it and get one.
0:33:06 > 0:33:09- Here's one, Phil.- Thank you.
0:33:13 > 0:33:17Food, fun and fellowship. We give you thanks. Amen.
0:33:27 > 0:33:29Two minutes.
0:33:29 > 0:33:33- Service.- Thank you.
0:33:42 > 0:33:46- We did it, didn't we? - We done it, babe.
0:33:47 > 0:33:54'Linda and Phil have made a trio of tea-smoked salmon and boxty potato cake with horseradish cream,
0:33:54 > 0:33:57'seared mackerel with beetroot salad,
0:33:57 > 0:34:01'and potted shrimps topped with soda bread.'
0:34:05 > 0:34:11The mackerel was fabulous and worked really well with the beetroot. Same with the salmon, it fell to pieces.
0:34:11 > 0:34:16The salmon is nice and tender. It goes well with the potato underneath. Very, very nice.
0:34:16 > 0:34:22Not quite so keen on the potted shrimp, if I'm honest. Peculiar aftertaste.
0:34:22 > 0:34:27The shrimp, it was just different. I don't think it was bad. It was more of an acquired taste.
0:34:27 > 0:34:29Apart from that, all three were really nice.
0:34:33 > 0:34:36Hello.
0:34:36 > 0:34:41Linda and Phil, thank you very much for a very nicely-presented and very tasty starter.
0:34:41 > 0:34:45The mackerel and the salmon were particularly nice.
0:34:45 > 0:34:48The potted shrimp was not to everyone's liking.
0:34:48 > 0:34:52But, in the whole, I think the starter was very well received by everyone. Thank you very much.
0:34:52 > 0:34:55It has been a privilege and an honour for us to be here today.
0:34:55 > 0:35:00- So thank you very much, and I hope you enjoy the rest of your meal. - Thank you.
0:35:02 > 0:35:04- Bye.- Thank you.
0:35:13 > 0:35:15I feel exhausted. It was very stressful.
0:35:15 > 0:35:21We did work well as a team, but we weren't together because I was taken out of the equation for two hours,
0:35:21 > 0:35:25peeling shrimps, and then to have them say they weren't keen on the potted shrimp,
0:35:25 > 0:35:28I feel a bit deflated now.
0:35:29 > 0:35:33By and large, we done really well, they seemed really pleased with it.
0:35:33 > 0:35:38I was happy, a little bit disappointed at the end, I wanted the plates to look a bit smarter.
0:35:40 > 0:35:43- Sauce is ready to go for the pig cheeks.- Yes.
0:35:43 > 0:35:46You need to cut that pork, ready to go. Quick, quick, quick, let's go!
0:35:46 > 0:35:49You've got 15 minutes, guys. Move, move, move!
0:35:49 > 0:35:52- I need this pan.- Let me check the pork is not burning.
0:35:58 > 0:36:02'Nick and Aggie now have just ten minutes to get their pork trio finished
0:36:02 > 0:36:05'and onto the plates piping hot.'
0:36:05 > 0:36:09You've got seven minutes left, guys. Wellington still to cut.
0:36:11 > 0:36:16- You've got to get four out of each one.- Yeah. Yeah. - Good. Well done, you.
0:36:25 > 0:36:28Come on, Nick, let's get these ones out, mate.
0:36:29 > 0:36:31Service, please.
0:36:47 > 0:36:50We've been tasting it all day and it tasted nice enough to us.
0:36:50 > 0:36:53So I hope the officers like it.
0:36:53 > 0:36:59'Nick and Aggie have made a trio of roasted pork belly with celeriac and apple mash,
0:36:59 > 0:37:02'pork Wellington with Savoy cabbage and bacon,
0:37:02 > 0:37:05'and braised pig cheeks.'
0:37:11 > 0:37:13That was absolutely spot-on, to be honest.
0:37:13 > 0:37:16I'm a big fan of pork belly and it didn't disappoint.
0:37:16 > 0:37:21I thought the pork Wellington was a bit dry, could have done with a bit of sauce or something.
0:37:21 > 0:37:26I liked the celeriac and apple mash. I was unsure about braised pig cheeks, but they were really tasty.
0:37:26 > 0:37:32The pork belly, I actually couldn't cut through the crackling. It defeated the Army knives.
0:37:41 > 0:37:46Aggie and Nick, thank you very much for a very nice meal. Very nicely presented.
0:37:46 > 0:37:52Everyone was a little bit nervous about trying the pig cheeks but they went down very nicely.
0:37:52 > 0:37:58Only slight issue we had, the crackling was a bit too hard for the Army knives.
0:37:58 > 0:38:03Apart from that, the consensus was that it was a very nice meal overall
0:38:03 > 0:38:07- and well done. Thank you for your hard work.- Thank you very much. - Thank you. Glad you enjoyed it.
0:38:15 > 0:38:20I'm all right. They didn't really buzz off the meal. They said it was nice, well done.
0:38:20 > 0:38:24I wanted them to say it was really lovely or excellent.
0:38:25 > 0:38:30As it was going out, I put it on the plate and I thought, "Wow! I'm really proud of that. That's great."
0:38:32 > 0:38:36I feel absolutely, completely and utterly done in.
0:38:40 > 0:38:42Right. We're all sorted.
0:38:42 > 0:38:46'All the tension is now on Kirsty and Danny's rhubarb trio.'
0:38:46 > 0:38:48Just don't get too close to them.
0:38:50 > 0:38:53'While Kirsty burns off the top of the Cambridge creams,
0:38:53 > 0:38:59'Danny begins plating up the other six components.'
0:38:59 > 0:39:02- We are loving it.- Come on, guys.
0:39:04 > 0:39:06I like it.
0:39:12 > 0:39:15- Service.- Looks great. Really good.
0:39:19 > 0:39:24- Well done! Well done!- Well done.
0:39:24 > 0:39:28'Danny and Kirsty have cooked a trio of stewed rhubarb
0:39:28 > 0:39:31'topped with rhubarb and pink peppercorn sorbet,
0:39:31 > 0:39:35'Cambridge burnt cream with shards of sugared rhubarb,
0:39:35 > 0:39:40'and gingered rhubarb and Chantilly cream in puff pastry.'
0:39:46 > 0:39:51I thought the stewed rhubarb was quite refreshing, which is good after a big meal.
0:39:51 > 0:39:55Wasn't too sure what the pink peppercorn sorbet was going to be like,
0:39:55 > 0:39:58but it was really nice. It was fabulous, really tasty.
0:39:58 > 0:40:02The Cambridge burnt cream I found a bit too sweet. A bit too sickly and runny.
0:40:02 > 0:40:08I really liked the rhubarb sandwich. It's quite soft, quite flaky. Really tasty.
0:40:08 > 0:40:10Altogether, quite a nice dessert.
0:40:16 > 0:40:21- Kirsty and Danny, thank you very much for a lovely pudding. - Oh, I'm glad you enjoyed it.
0:40:21 > 0:40:27We were all particularly keen to try the pink peppercorn sorbet and it really didn't disappoint.
0:40:27 > 0:40:32It was very nice. But the Cambridge burnt cream, slightly too runny.
0:40:32 > 0:40:35But otherwise, it was very tasty indeed.
0:40:35 > 0:40:38Thank you very much indeed. Thank you.
0:40:41 > 0:40:45- Well, they said they enjoyed it. - It's great. Really enjoyed it.
0:40:45 > 0:40:50We tried really hard to make sure they looked really nice. I think we pulled it off.
0:40:52 > 0:40:56The feedback was really good. I'm feeling pretty tired but it was a great day.
0:41:07 > 0:41:13I thought that was really exciting. The food looked extraordinary. Some of those dishes were beautiful.
0:41:16 > 0:41:19The starter was done by Phil and Linda. Phil worked really hard
0:41:19 > 0:41:23because Linda got lost in a bowlful of shrimps.
0:41:23 > 0:41:26That guy does not want to go home. He made sure he delivered.
0:41:27 > 0:41:32I'm really pleased, really proud of what we've done and I'm serious about this competition.
0:41:32 > 0:41:35I care about what I do and I want to do well.
0:41:35 > 0:41:40The main course was Nick and Aggie, and it looked good, but the Wellington wasn't quite right.
0:41:40 > 0:41:42It went wrong because it was rushed by Aggie.
0:41:42 > 0:41:46But I think Nick really stepped up to the mark when it came to service.
0:41:47 > 0:41:52I worked really hard today. I couldn't have done more. I look forward to the next challenge.
0:41:54 > 0:41:57Kirsty and Danny with desserts, that really surprised me.
0:41:57 > 0:42:02Presentation hasn't been Danny's strength but that dessert was really pretty.
0:42:04 > 0:42:08I'm really enjoying it and starting to think I am quite good at this.
0:42:08 > 0:42:11I think if I keep trying, I can go further.
0:42:13 > 0:42:19Our guys gave those boys and girls a night to remember. And they should be proud of themselves.
0:42:21 > 0:42:27But what comes now? You and I have to decide which one of these six leaves the competition.
0:42:28 > 0:42:34Next challenge, I need to really make sure I do the very best I can.
0:42:35 > 0:42:40I'm looking forward to the next challenge enormously, but conscious one person is going home.
0:42:40 > 0:42:43I have to work very hard to make sure it's not me.
0:42:45 > 0:42:48It would be absolutely amazing to be in the final.
0:42:48 > 0:42:53But there are six people in the show, five of them I think are better cooks than me. Or maybe four.
0:43:06 > 0:43:10'Tomorrow the battle intensifies...
0:43:11 > 0:43:16'..as the six celebrities are challenged to cook from the heart.'
0:43:17 > 0:43:22- I've never seen you emotional like this.- As long as we don't talk about it anymore, I'll be fine.
0:43:22 > 0:43:25It means a lot to me. It's close to my heart.
0:43:26 > 0:43:29They have to perform. They've got nowhere to hide.
0:43:29 > 0:43:33They either show us passion on a plate or they're gone.
0:43:39 > 0:43:43Subtitles by Red Bee Media Ltd
0:43:43 > 0:43:47E-mail subtitling@bbc.co.uk
0:43:47 > 0:43:47.