0:00:03 > 0:00:08'16 celebrities have been battling to win the MasterChef crown.
0:00:08 > 0:00:10'Now we're down to the final three.'
0:00:11 > 0:00:14I don't like losing. I don't like coming second.
0:00:15 > 0:00:20These celebrities have already reached the top of their profession.
0:00:20 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27I have to reach the standard of 150% and keep going up.
0:00:27 > 0:00:30NEW SPEAKER I've got to concentrate
0:00:30 > 0:00:32and put great food out.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:54'Nick, Kirsty and Phil are the Celebrity MasterChef finalists.
0:00:54 > 0:00:59'They have given their all to get here.
0:00:59 > 0:01:02'But only one of them can become MasterChef Champion.'
0:01:02 > 0:01:06If anybody said I'd get in the final I'd say, "Don't be ridiculous!"
0:01:06 > 0:01:11Now you're there, it's not good enough. You have to go all the way.
0:01:13 > 0:01:16NICK: Being in the final three is just amazing.
0:01:16 > 0:01:20It's taken a while to sink in. That is now it!
0:01:20 > 0:01:23It's a great feeling, a right buzz.
0:01:24 > 0:01:28PHIL: I'm probably the most stubborn person you would ever meet.
0:01:28 > 0:01:31I refuse to give up
0:01:31 > 0:01:34till the very end.
0:01:39 > 0:01:43Kirsty, Nick and Phil are three exceptional finalists,
0:01:43 > 0:01:46but who's got what it takes to lift the title?
0:01:46 > 0:01:50Today, two tasks which are going to test their versatility.
0:01:50 > 0:01:52We're going to understand
0:01:52 > 0:01:57if their mind-set can change at the click of a finger.
0:02:05 > 0:02:10I'm a little bit nervous but you want to be in it to win it,
0:02:10 > 0:02:15and now I've got a chance to go on and go right to the end.
0:02:18 > 0:02:20Consistency's not enough.
0:02:20 > 0:02:25You really have to try something different and spectacular, special,
0:02:25 > 0:02:27for the next few challenges.
0:02:31 > 0:02:34I've just got to worry about how I get better,
0:02:34 > 0:02:37be single-minded in my approach.
0:02:37 > 0:02:41I don't want to come out of here just being a good cook.
0:02:41 > 0:02:45I want to come out of here being MasterChef Champion.
0:02:45 > 0:02:47You know, I want to win it.
0:03:05 > 0:03:08You are our final three.
0:03:10 > 0:03:15We know you're brilliant at dishes you've had a chance to practise.
0:03:15 > 0:03:17We want to see how versatile you are.
0:03:20 > 0:03:25In front of you, you have a chicken, the humble chicken.
0:03:25 > 0:03:29Today, we would like you to create for us
0:03:29 > 0:03:33two different dishes, along with these ingredients,
0:03:33 > 0:03:35centred around that chicken.
0:03:40 > 0:03:44We're going to give you ten minutes to collect your ingredients.
0:03:44 > 0:03:47Think carefully.
0:04:05 > 0:04:10- There is another tray, Kirsty. - OK. It's not like Crackerjack?
0:04:12 > 0:04:16NICK: There's enough ingredients to be getting on with.
0:04:22 > 0:04:24Don't think too hard, Phil.
0:04:27 > 0:04:29PHIL: Trying to think of two dishes.
0:04:29 > 0:04:32It's tough for me.
0:04:43 > 0:04:45You have one hour and 15 minutes.
0:04:45 > 0:04:48Two absolutely stunning chicken dishes.
0:04:48 > 0:04:51Ladies and gentlemen, let's cook.
0:05:08 > 0:05:10Nick, he has worked really hard.
0:05:10 > 0:05:13He huffs and he puffs but gets the job done.
0:05:13 > 0:05:15I love it! It's a great dish.
0:05:15 > 0:05:19Aromatic sauce with perfectly cooked lobster on top.
0:05:19 > 0:05:21Stunning.
0:05:21 > 0:05:25That is as close an attempt of traditional pie and mash I've seen.
0:05:25 > 0:05:28Sometimes he gets himself into a bit of a fluster
0:05:28 > 0:05:31and can't quite deliver his ideas.
0:05:34 > 0:05:36- It needs more seasoning. - Don't panic.
0:05:36 > 0:05:41If Nick can just get hold of his nerve, he'll be brilliant.
0:05:45 > 0:05:48I do worry about things a lot.
0:05:48 > 0:05:51I'm most comfortable with stuff I've prepared.
0:05:51 > 0:05:55I hate it when you do it for the first time.
0:05:55 > 0:05:57That's when it goes wrong for me.
0:05:59 > 0:06:04- What are you making for us? - I'm doing a cream of chicken soup
0:06:04 > 0:06:07and chicken and chips - or sauteed potatoes.
0:06:07 > 0:06:13- Does it scare you, the chicken? - Yeah. We're out of our comfort zone.
0:06:13 > 0:06:19It's petrifying every time you come in here. It keeps you up at night.
0:06:19 > 0:06:24- What expectations do you think we have?- Quite high, I would imagine.
0:06:24 > 0:06:28- What makes these two dishes special? - Er... I don't really know.
0:06:28 > 0:06:31LAUGHS They're just nice comfort foods.
0:06:31 > 0:06:37- What's happened to you? You've never been this nervous.- I don't know.
0:06:37 > 0:06:39Just falling apart!
0:06:41 > 0:06:44Oh, mate, I want to give you a big cuddle.
0:06:44 > 0:06:51Not a cuddle, as such, but you know! Maybe a comforting pat on the back!
0:06:51 > 0:06:53- Nick. Good luck, mate.- Thank you.
0:06:59 > 0:07:04Nick, cream of chicken soup, chicken and bacon. Great dishes.
0:07:04 > 0:07:07- Classic concepts. - Nick needs to hold his nerve.
0:07:07 > 0:07:11He needs to add little touches to those dishes to make them special.
0:07:13 > 0:07:15You've had 20 minutes.
0:07:15 > 0:07:1720 minutes have gone.
0:07:24 > 0:07:28Kirsty, she's a good cook, John, all-round very good performer.
0:07:28 > 0:07:32- I think that looks lovely. - Thank you.
0:07:32 > 0:07:35It's like the filling of some dream bacon and egg pie.
0:07:35 > 0:07:38Really first class work, Kirsty.
0:07:38 > 0:07:40Thank you.
0:07:40 > 0:07:44'But at times, she can play it too safe.'
0:07:44 > 0:07:50With all the other people, the work they've put in, we have got a bowl of pasta.
0:07:50 > 0:07:54Not quite what you expect from this stage in this competition.
0:07:57 > 0:08:01Kirsty needs to take her food up just one more level.
0:08:05 > 0:08:08For years, I've stuck in my comfort zone.
0:08:08 > 0:08:12What this series has done is take me right out my comfort zone.
0:08:12 > 0:08:15And I'll not go back to it, with a bit of luck.
0:08:21 > 0:08:25Kirsty, you're not in black. You're always in black.
0:08:25 > 0:08:29I'm celebrating a new season of MasterChef, being in the final.
0:08:29 > 0:08:33Kirsty, did you ever dream that you'd make it to the final three?
0:08:33 > 0:08:36Not in a moment!
0:08:36 > 0:08:39I was taking part because I love cooking.
0:08:39 > 0:08:42I never thought that I would actually get to this stage.
0:08:42 > 0:08:47- What are you cooking for us?- Chicken fricassee with white wine and cream.
0:08:47 > 0:08:52And in the oven, paprika spiced chilli chicken, roast potatoes
0:08:52 > 0:08:56and roasted pinenut stuffing meatballs to go on the side.
0:08:56 > 0:09:02- Both these dishes are going to be difficult to assemble smartly on a plate.- I've got plans.
0:09:02 > 0:09:05- You haven't, have you? - I've got rings.
0:09:05 > 0:09:08- Are you creating as you go? - Yes. Yes.
0:09:08 > 0:09:13Kirsty Wark, MasterChef Champion. Was that a headline you thought you'd read?
0:09:13 > 0:09:17It's still not a headline I think I'm going to read.
0:09:17 > 0:09:20But I want to go for it.
0:09:23 > 0:09:27Kirsty seems to be making dishes up as she goes along.
0:09:27 > 0:09:29She seems to be winging it a bit.
0:09:29 > 0:09:33She's doing a chicken fricassee, something from the 1970s,
0:09:33 > 0:09:37chicken in a pot with cream boiled together.
0:09:37 > 0:09:40It'd better taste good because it doesn't sound very nice.
0:09:49 > 0:09:53Phil, we think the guy has a natural cooking ability.
0:09:53 > 0:09:59That lamb is as soft a piece of lamb as I've ever eaten.
0:10:00 > 0:10:04That pea puree with the chilli, it's really clever.
0:10:04 > 0:10:07It is inspired. I think that is great.
0:10:07 > 0:10:12He hasn't overdone it. It's nicely seasoned. What's not to like?
0:10:12 > 0:10:14He has now defined his style.
0:10:14 > 0:10:18It's robust in its flavour, but now it's becoming elegant.
0:10:18 > 0:10:22I never expected something as pretty, as dainty and as tasty
0:10:22 > 0:10:27- as a dish like that from you, ever. Good on you!- Thank you.
0:10:28 > 0:10:30Can he keep up that momentum?
0:10:33 > 0:10:35When you've got a match to play,
0:10:35 > 0:10:40you're focused on what your job is for that team to function.
0:10:40 > 0:10:45I haven't got a team here. It's me. Food.
0:10:45 > 0:10:47Got to make it work.
0:10:49 > 0:10:52Phil, what are you cooking for us?
0:10:52 > 0:10:56I'm going to do some chicken, put some bacon around it with some veg.
0:10:56 > 0:10:58Proper grub.
0:10:58 > 0:11:02Then I'm going to attempt to make a chicken curry, of a sort.
0:11:02 > 0:11:07- How do you feel about the competition? - It's stressful. It's hard.
0:11:07 > 0:11:11Hopefully, I'll look back with great memories, which I already have.
0:11:11 > 0:11:16But you've got to be pushed or else you stay in your comfort zone.
0:11:16 > 0:11:21I want to leave this programme saying, "How on Earth did I manage that?"
0:11:21 > 0:11:24- OK, Phil. Good luck.- Thank you.
0:11:26 > 0:11:29Five minutes to go.
0:11:45 > 0:11:47Last 60 seconds.
0:11:51 > 0:11:54Time's up. Stop.
0:12:04 > 0:12:08'Kirsty has made a chicken fricassee with mushroom cream sauce
0:12:08 > 0:12:10'served on a bed of rice.'
0:12:10 > 0:12:14I do feel transported back to 1970s.
0:12:14 > 0:12:20And it is that classic rice ring with stew on top.
0:12:24 > 0:12:26I like the definition of flavours.
0:12:26 > 0:12:28You have smokey mushrooms
0:12:28 > 0:12:31with the sweetness of that cream, lots of garlic.
0:12:32 > 0:12:37The whole thing needs a lot more sauce on the rice.
0:12:42 > 0:12:44Chicken's going a little dry.
0:12:44 > 0:12:47I like the sauce, I just find it a little homely.
0:12:50 > 0:12:54'Kirsty's second dish is paprika chilli chicken
0:12:54 > 0:12:59'on a bed of roasted potatoes, onion and pomegranate
0:12:59 > 0:13:03'accompanied by pinenut, date and carrot meatballs.'
0:13:03 > 0:13:06It's just a bit messy.
0:13:09 > 0:13:14There are interesting flavours in there and they're pretty pleasant.
0:13:14 > 0:13:16There's paprika heat.
0:13:16 > 0:13:21There's a sweetness that must be coming from those pomegranates,
0:13:21 > 0:13:23which I'm absolutely fine with.
0:13:23 > 0:13:27There's also quite a bit of heat in these meatballs.
0:13:27 > 0:13:31Interesting flavour combinations and relatively successful.
0:13:31 > 0:13:36Although the dish is dry. It needs a sauce to make it one whole dish.
0:13:41 > 0:13:44Your chicken's cooked really well.
0:13:44 > 0:13:50I don't mind your little inventive meatballs, but this IS an inventive dish
0:13:50 > 0:13:54and that will never come out perfect the first time you cook it.
0:13:54 > 0:13:59There are lovely signs that you're starting to think very differently
0:13:59 > 0:14:03than you've ever thought in the competition.
0:14:03 > 0:14:05Disappointed that it wasn't perfect.
0:14:05 > 0:14:08Overall, I tried to do something different,
0:14:08 > 0:14:10so I'm pleased about that.
0:14:11 > 0:14:17'Phil has served a chicken, pepper and tomato curry with rice.'
0:14:22 > 0:14:25Everything in there is cooked really well.
0:14:25 > 0:14:29The chicken is moist cos you've used thigh meat, soft sweet peppers
0:14:29 > 0:14:31and the rich tomato.
0:14:33 > 0:14:37I want to love it. It's not bad.
0:14:37 > 0:14:41- I would just, you know, like a bit more spice in it.- Yeah.
0:14:44 > 0:14:46Hm.
0:14:46 > 0:14:49There isn't an array of ingredients in there
0:14:49 > 0:14:52to make a great curry - but it's not bad.
0:14:52 > 0:14:54Not bad at all.
0:14:56 > 0:15:00'Phil's second dish is chicken breast wrapped in bacon
0:15:00 > 0:15:06'with potatoes, carrots and peppers, served with a red wine reduction.'
0:15:06 > 0:15:09You're trying to pare it down that bit too much.
0:15:09 > 0:15:13- It makes it look a bit sparse.- Yeah.
0:15:18 > 0:15:22The chicken breast is just starting to dry out a little bit.
0:15:22 > 0:15:27I like the rich red wine sauce and I love the rosemary in the background.
0:15:27 > 0:15:29Great flavour combination.
0:15:29 > 0:15:34I like it. I'd just like it to be a bit bigger and generous.
0:15:38 > 0:15:42The sweetness with peppers and carrots, a hint of rosemary
0:15:42 > 0:15:46and strength of the wine is good - not bad.
0:15:46 > 0:15:48Not bad.
0:15:48 > 0:15:50I was really pleased with my dishes.
0:15:50 > 0:15:54Two different dishes, different skills.
0:15:54 > 0:15:57I appreciate what they said. I've got to learn from it.
0:15:59 > 0:16:03'Nick's first dish is cream of chicken soup.'
0:16:03 > 0:16:06Never puree cooked chicken.
0:16:06 > 0:16:09Because it's fibrous.
0:16:09 > 0:16:13That's what's floating in your soup and it's starting to split.
0:16:17 > 0:16:21What you have in there is the taste of cooked chicken,
0:16:21 > 0:16:24which has been pureed, with lemon thyme.
0:16:24 > 0:16:26Maybe some onions and leeks,
0:16:26 > 0:16:31and it's all coming together to become a sort of soupy thing,
0:16:31 > 0:16:35but the texture's wrong because of that fibrous chicken.
0:16:35 > 0:16:40I'm pleased that you attempted it. You'll learn from it very quickly.
0:16:40 > 0:16:44You cannot puree cooked chicken. Well, you can for babies.
0:16:46 > 0:16:49It's a strange texture, Nick.
0:16:56 > 0:16:58No, I don't like it.
0:16:59 > 0:17:01It's creamy and it's watery
0:17:01 > 0:17:06and there's a taste I can't quite discern, which is almost soapy.
0:17:06 > 0:17:08But slightly lemony. I'm really sorry.
0:17:08 > 0:17:13I love a lot of your food but I don't like that at all.
0:17:13 > 0:17:16'Nick has also made breast of chicken
0:17:16 > 0:17:21'with mushroom and pinenut sauce and parmentier potatoes.'
0:17:28 > 0:17:30Now we're on safer ground.
0:17:30 > 0:17:34You're cooking something you know how to cook. Good.
0:17:34 > 0:17:36Good crispy potatoes.
0:17:36 > 0:17:39Very nice sauce - mushrooms, cream.
0:17:39 > 0:17:43Chicken's still moist. Salty bacon, crispy. This, I like.
0:17:51 > 0:17:56Your chicken wrapped inside your bacon is lovely and moist.
0:17:56 > 0:17:59I really like the potatoes with rosemary and garlic.
0:17:59 > 0:18:03I like the mushroom sauce and chalky pinenuts. It's a good dish.
0:18:05 > 0:18:09It is frustrating to be making mistakes at this stage.
0:18:09 > 0:18:12You don't want to start going backwards.
0:18:12 > 0:18:17You want to get to a level and keep going up and up, not go back down.
0:18:20 > 0:18:24Lessons that you need to learn, and you need to learn them fast
0:18:24 > 0:18:29if you're going to cope with what's coming next. Off you go.
0:18:42 > 0:18:47I thought today would be tough for them because it's their first round as finalists.
0:18:47 > 0:18:52NICK: Oh, dear. It doesn't get any easier, does it, the old pressure?
0:18:52 > 0:18:54They got a little bit keyed-up.
0:18:54 > 0:18:58I think the natural flow and rhythm they cook in went missing.
0:19:00 > 0:19:05Nick started in a real flap, and we know what happens when he does that.
0:19:05 > 0:19:10He goes to pot, and today, that soup, pureed chicken meat!
0:19:10 > 0:19:13In a very, very dull liquid.
0:19:13 > 0:19:16That was not good at all. I've never seen anything like it.
0:19:16 > 0:19:20But when he was cooking stuff he knew,
0:19:20 > 0:19:25the chicken breast with the bacon was lovely, very good.
0:19:27 > 0:19:30Not my finest hour, no, today.
0:19:30 > 0:19:35I think this competition deserves a lot better. Hopefully, I can do it.
0:19:35 > 0:19:37Interesting invention from Kirsty.
0:19:37 > 0:19:40Chicken and cream and mushroom is a lovely thing,
0:19:40 > 0:19:44but on a bed of rice, it is very retro.
0:19:44 > 0:19:48The other dish, the chicken, potatoes, pomegranate and chilli,
0:19:48 > 0:19:52it would have been lovely with couscous instead of potatoes.
0:19:52 > 0:19:56Then great big heavy meatballs, and it needed something wet.
0:19:58 > 0:20:01In this test, I took a step back on my presentation.
0:20:01 > 0:20:04I think my presentation has improved a lot.
0:20:04 > 0:20:07It went backwards today. I have to up that game.
0:20:09 > 0:20:12We feel Phil has got a natural ability.
0:20:12 > 0:20:16Today, his food tasted good but it was a bit confused.
0:20:16 > 0:20:18The curry with rice was a good idea,
0:20:18 > 0:20:22but if you don't have the ingredients you can't cook it.
0:20:22 > 0:20:25His main course I think did get lost
0:20:25 > 0:20:30somewhere between a restaurant style dish and home cooking.
0:20:30 > 0:20:35A nice sauce he made but his chicken breast was going dry.
0:20:35 > 0:20:40He has a style which is robust yet elegant, but he tried to pare it down a bit too much.
0:20:43 > 0:20:45Can we never make them happy?
0:20:45 > 0:20:48I don't think they'll EVER be happy!
0:20:51 > 0:20:53It was always going to be tough.
0:20:53 > 0:20:57I don't think anybody came out with flying colours.
0:20:59 > 0:21:05They are going to have to dig deep cos we need a step up from this.
0:21:05 > 0:21:09As long as they've learned from this they'll be all right.
0:21:09 > 0:21:11The next task is going to be harrowing.
0:21:32 > 0:21:35'It's day two.
0:21:35 > 0:21:42'With everything to prove, the finalists travel to their next challenge.'
0:21:45 > 0:21:50Goblin Events. That means it's a circus.
0:21:50 > 0:21:55KIRSTY Please not let it be outside. I haven't got the right shoes.
0:22:03 > 0:22:09Good morning. You are on the set of the BAFTA winning television series Spooks.
0:22:09 > 0:22:14There are 75 crew and actors here today.
0:22:14 > 0:22:17You are responsible for their lunch.
0:22:18 > 0:22:22These are very busy people on a tight schedule.
0:22:22 > 0:22:26When that director calls "cut", they need their lunch ready.
0:22:26 > 0:22:29There will be no hanging around.
0:22:29 > 0:22:32You guys have to work cleverly and cleanly.
0:22:32 > 0:22:36You have a confined space. You've got a huge amount of work to do.
0:22:36 > 0:22:38Good luck.
0:22:40 > 0:22:43'The finalists have just three hours to prepare lunch
0:22:43 > 0:22:48'in the challenging confines of a mobile catering truck.'
0:22:48 > 0:22:51They've got to deliver on time.
0:22:51 > 0:22:55They've got to deliver food which we're proud of and they're proud of.
0:22:55 > 0:22:59You are the biggest person. We've got less space.
0:22:59 > 0:23:02Being captain, we should move around you.
0:23:02 > 0:23:06As much as we want to experiment and do great things,
0:23:06 > 0:23:10it's about having enough meals, keeping it simple, tasty.
0:23:10 > 0:23:15And warm, it's not a good day. Shall we look at the larder?
0:23:15 > 0:23:19'The celebrities must now come up with a menu which includes
0:23:19 > 0:23:25'three main dishes, three sides and two desserts.'
0:23:25 > 0:23:28I can do caramelised pineapples.
0:23:30 > 0:23:33NICK: Got bananas. KIRSTY: Banana cake?
0:23:35 > 0:23:38Oh, look!
0:23:38 > 0:23:40KIRSTY: Belly of pork. Brilliant.
0:23:40 > 0:23:44PHIL: Belly of pork has got to go in right now.
0:23:50 > 0:23:55- What have you found to cook? - Belly of pork.- Fantastic.
0:23:55 > 0:23:58Remember to dry the skins. Get it in straightaway.
0:23:58 > 0:24:03We're 9.30 now. It needs a minimum of three hours.
0:24:03 > 0:24:06- What else? - KIRSTY: Cod in white sauce.
0:24:06 > 0:24:09I don't want to do the cod early.
0:24:09 > 0:24:14- Vegetarian?- What I thought we could do is a north African curry?- Yeah.
0:24:14 > 0:24:21- With couscous.- Yeah.- For pudding, I thought I'd do caramelised pineapple rings.- You can.
0:24:21 > 0:24:24- What about banana bread? - You can do that.
0:24:24 > 0:24:30I'm going to let you get on with it. But get these pork bellies in.
0:24:30 > 0:24:31Lunch is at 12.30.
0:24:34 > 0:24:39'In just three hours, the Spooks crew will break for lunch.'
0:24:39 > 0:24:44He must be heading to the west side. That's his only way out.
0:24:44 > 0:24:48'Currently filming its tenth series,
0:24:48 > 0:24:51'today is the last of three long days on location.'
0:24:51 > 0:24:58You've got a crew working six, seven hours and they expect something really, really nice.
0:24:58 > 0:25:01If they haven't got anything nice on their plate they won't be happy.
0:25:01 > 0:25:05It's a very important part of the day for them.
0:25:10 > 0:25:15'The first task is to get the three slabs of pork belly
0:25:15 > 0:25:17'ready for roasting.'
0:25:17 > 0:25:21We've got to get these on cos these take three hours.
0:25:22 > 0:25:28'With time against them, Kirsty prepares an onion, tarragon and thyme bed.
0:25:29 > 0:25:34'While Phil and Nick score and salt the skin to create the crackling.'
0:25:34 > 0:25:38Get these in the oven - quick.
0:25:38 > 0:25:41Are they all going to go in there?
0:25:41 > 0:25:46Means we've got no oven space for anything else.
0:25:49 > 0:25:52There's no oven space for anything. Is that right?
0:25:52 > 0:25:57Is there no way of getting three in that one?
0:25:57 > 0:26:00Have to get two on one tray? Right. OK.
0:26:04 > 0:26:06Grab that out of there.
0:26:09 > 0:26:12There we go.
0:26:15 > 0:26:20'The pork belly's on. Now the rest of the workload has to be divided.'
0:26:20 > 0:26:23Nicholas. Yes, boss. What are we up to?
0:26:23 > 0:26:26What do we need to do to get out of the way?
0:26:26 > 0:26:30Get my curry on. We need to do loads of potatoes.
0:26:30 > 0:26:33These need to be peeled, diced,
0:26:33 > 0:26:38chucked in the oven to roast before I put them in the curry.
0:26:40 > 0:26:43PHIL: Kirst, how much do you want this cut up?
0:26:43 > 0:26:45KIRSTY: Like that.
0:26:45 > 0:26:49Chuck them in olive oil and in a hot oven to caramelise.
0:26:49 > 0:26:53'As Phil cubes the squash for the veggie curry,
0:26:53 > 0:26:58'Kirsty takes charge dry-roasting the spices.'
0:26:58 > 0:27:01KIRSTY CHOKES DRAMATICALLY
0:27:01 > 0:27:05Had a bit of turmeric down my neck! GREGG CHOKES
0:27:05 > 0:27:08What have you got in there? Is that stuff all right?
0:27:08 > 0:27:10NICK CHOKES
0:27:12 > 0:27:15KIRSTY LAUGHS
0:27:15 > 0:27:17Is he all right?
0:27:17 > 0:27:18Mayday!
0:27:25 > 0:27:29'On set, filming is running to schedule.
0:27:29 > 0:27:34'With almost half the cooking time gone, the celebrities are behind.
0:27:34 > 0:27:39'They've only started their pork and vegetable curry dishes.'
0:27:39 > 0:27:42KIRSTY: Tell me if it's too hot.
0:27:44 > 0:27:46Too hot?
0:27:46 > 0:27:50No. You can always add more. It's much better to add.
0:27:51 > 0:27:54'With the curry simmering,
0:27:54 > 0:28:00'Phil and Nick start on the mountain of carrots and potatoes needed to accompany the mains.'
0:28:00 > 0:28:03I've done a lot of location work in my life.
0:28:03 > 0:28:06I know what the food's like on these things.
0:28:06 > 0:28:11We've got a decent enough menu. Hopefully, the crew will like it.
0:28:13 > 0:28:16I'm on the old spud duty. It's quite therapeutic.
0:28:17 > 0:28:23They're all a little bit calm. I don't think they realise how much work they've got to do.
0:28:23 > 0:28:27Kirst, just check these potatoes, babe.
0:28:30 > 0:28:34Oh, it needs to come right up. To the top? Right, darling.
0:28:38 > 0:28:41If they've got a battle plan, you can't see it.
0:28:41 > 0:28:43It's in somebody's head, hopefully.
0:28:43 > 0:28:48I would like to see Phil, if he's in charge, or Kirsty, if she's in charge,
0:28:48 > 0:28:52make a list and tick it off as they go.
0:28:54 > 0:28:57'There's an hour and a quarter until service.
0:28:57 > 0:29:00'Kirsty takes charge of the desserts.
0:29:00 > 0:29:04'Her first job is to caramelise the pineapple.'
0:29:06 > 0:29:08This is going to caramelise up.
0:29:08 > 0:29:11Come on, boys and girls, brown!
0:29:11 > 0:29:13Shall I start the banana bread?
0:29:13 > 0:29:17I'm just conscious of the bread, the oven's slow.
0:29:17 > 0:29:21That bread needs to be... ..in there. Right. Banana bread.
0:29:23 > 0:29:26I make a lot of banana bread but not for 75 people!
0:29:31 > 0:29:34Whisk. I need a whisk.
0:29:34 > 0:29:36There you go. Calm down.
0:29:36 > 0:29:39Let's be calm. This is not a whisk.
0:29:44 > 0:29:47When you get a minute, Nick, could you melt four packs of butter?
0:29:47 > 0:29:50Sitting on the cooker will do it.
0:29:50 > 0:29:52Four packs?
0:29:52 > 0:29:55'Nick's prepped all the potatoes and is finally free
0:29:55 > 0:29:59'to help Kirsty with the puddings.'
0:30:10 > 0:30:12They can come off now, actually.
0:30:12 > 0:30:14Shall we chuck it up here, Nick?
0:30:14 > 0:30:17Kirsty decided Phil was in charge.
0:30:17 > 0:30:21Nobody's in charge except for Kirsty barking orders at the boys.
0:30:21 > 0:30:24I want lovely chocolate chips. < Right.
0:30:25 > 0:30:28Think of it as being John and Gregg's head.
0:30:36 > 0:30:38KIRSTY LAUGHS
0:30:38 > 0:30:40It's quite good, this!
0:30:46 > 0:30:49PHIL: Being captain of anything, in my experience,
0:30:49 > 0:30:55doesn't mean anything, just that you've got responsibility and when it goes wrong you're blamed.
0:31:05 > 0:31:07Say when.
0:31:09 > 0:31:13- How long is that going to take to cook?- An hour.
0:31:13 > 0:31:15- Have you got an hour?- Yes.
0:31:25 > 0:31:27'The banana bread in the oven...'
0:31:27 > 0:31:31Put it on there and I'll get it ready.
0:31:31 > 0:31:33'..Nick prepares tomato and fennel bake...
0:31:35 > 0:31:38'..while Kirsty portions out the cod for grilling.'
0:31:38 > 0:31:42I'm doing slightly different portion sizes.
0:31:42 > 0:31:47We might have some gaffers. We might have some very tiny, thin,
0:31:47 > 0:31:50beautiful actresses that don't want big wads of cod.
0:31:50 > 0:31:53I'm doing a bit of portion control.
0:32:02 > 0:32:06- How long have you been stuck with a mountain of carrots?- I don't know.
0:32:06 > 0:32:10- Don't clock watch.- You don't know how long you've been doing carrots.
0:32:10 > 0:32:15- Which dish is causing you concern? - No dish. I'm happy with everything.
0:32:15 > 0:32:19- Really?- Yeah.- So, in half an hour's time I'll ask you this again.
0:32:19 > 0:32:24- How are you going to feel if it's not OK?- It'll be fine.
0:32:27 > 0:32:32'There's just 40 minutes until service.'
0:32:41 > 0:32:45We're not going to have sauce. I can make sauce quickly.
0:32:45 > 0:32:47We need to do it now, then.
0:32:50 > 0:32:56Two and a half hours in and our three are realising the enormity of the task.
0:32:56 > 0:32:59NICK: Is this enough for you?
0:33:04 > 0:33:06NICK: We need that gravy as well.
0:33:08 > 0:33:14They have still got a load to do and lunch is just around the corner.
0:33:14 > 0:33:16That looks so lovely.
0:33:16 > 0:33:20The banana cake's not ready yet. There's custard to make.
0:33:20 > 0:33:24The pork's got to be boned. They've got to make a sauce.
0:33:24 > 0:33:26There is a huge amount of work to do.
0:33:26 > 0:33:31This is where it's going to show how good our three really are.
0:33:33 > 0:33:38- Is that the only one you've got?- No. - I'd put that back in for 15 minutes.
0:33:48 > 0:33:50Chris!
0:33:50 > 0:33:54I can't find anything, that's the problem.
0:33:54 > 0:33:57I think now they're panicking slightly.
0:34:00 > 0:34:04- NICK: Chris! - Bear with me. They're calling. Yeah?
0:34:04 > 0:34:08NICK: Where are these plates, then? KIRSTY: I can't deal with that now.
0:34:08 > 0:34:12- The plates are to the left. - The little ones?- Nine-inch plates.
0:34:15 > 0:34:18I think it's panic stations, really.
0:34:20 > 0:34:23They want another rehearsal for camera. OK.
0:34:23 > 0:34:25Quiet, please.
0:34:25 > 0:34:27Action. >
0:34:27 > 0:34:31'On set, they're filming the final scene.'
0:34:31 > 0:34:33We get our hour for lunch.
0:34:33 > 0:34:37If the food isn't ready to go, there's a lot of angry faces.
0:34:37 > 0:34:41They'll let them know if the food isn't up to scratch.
0:34:45 > 0:34:48Let me check my banana bread. I'm terrified it's not ready.
0:34:53 > 0:34:55No. That's wet in the middle.
0:34:58 > 0:35:04'With moments until service, the banana bread will have to cook while the main course is served.'
0:35:10 > 0:35:12Scene complete. That's lunch.
0:35:19 > 0:35:23They have just called lunch. They'll be here in three minutes.
0:35:55 > 0:35:57No more time left.
0:36:00 > 0:36:04One curry. One pork. Two curries, one pork, please.
0:36:10 > 0:36:13'For main course, there is a choice of roast pork,
0:36:13 > 0:36:17'cod in parsley sauce or vegetable curry with couscous.
0:36:17 > 0:36:21'The side dishes are mash, new potatoes,
0:36:21 > 0:36:24'carrots and a tomato and fennel bake.'
0:36:30 > 0:36:33What would you like? Pork, pork.
0:36:35 > 0:36:38< Four pork bellies coming.
0:36:43 > 0:36:47It's a little bit tough, the belly pork, but not too bad.
0:36:47 > 0:36:49It's absolutely delicious.
0:36:49 > 0:36:53This is one of the nicest meals I've had on this job.
0:36:56 > 0:37:01The sauce across the pork, the fennel and the tomatoes are lovely.
0:37:01 > 0:37:05The pork itself is a little bit chewy, a little bit under-done.
0:37:05 > 0:37:09A little bit of sweetness in there. Nicely seasoned. I like that.
0:37:12 > 0:37:15What do you want? The curry, please, with mash.
0:37:17 > 0:37:19Just a cod with mashed potato?
0:37:21 > 0:37:27I'm enjoying it now. I like service. It's the stress before I don't like.
0:37:28 > 0:37:33Cod, mash and carrots, please. One cod, mash and carrots.
0:37:34 > 0:37:37There you go, darling.
0:37:38 > 0:37:43A lovely piece of fish. I could have done with a bigger piece.
0:37:43 > 0:37:46That's my only complaint, but there was a rush on the cod.
0:37:46 > 0:37:50The cod's lovely but the fennel is a bit tough.
0:37:50 > 0:37:52The other bits were really lovely.
0:37:52 > 0:37:57Max was going to have the pork belly but Max can't have the pork belly
0:37:57 > 0:38:01because he's got to get his kit off in the next episode.
0:38:01 > 0:38:06He's on a strictly high-protein diet from now on.
0:38:07 > 0:38:12The carrots and the cod are good but they all need more seasoning.
0:38:12 > 0:38:16That parsley sauce should be rich with herbs, but it's not.
0:38:16 > 0:38:20It's floury and milky and doesn't have any real background taste.
0:38:20 > 0:38:22The mashed potato,
0:38:22 > 0:38:26I'm getting more lumps with every mouthful. There's lumps in it.
0:38:26 > 0:38:30'While the pork belly and cod prove most popular,
0:38:30 > 0:38:34'orders are also picking up for the vegetable curry.'
0:38:37 > 0:38:39The curry's delicious.
0:38:39 > 0:38:43About up to standard, yeah. It's pretty good.
0:38:45 > 0:38:49Mm, the curry is sweet and spicy. There's real warmth there.
0:38:49 > 0:38:53Flavours are good, just a little bit over-cooked.
0:38:55 > 0:39:00What are you having? Are we getting a dessert? > Give us five minutes.
0:39:00 > 0:39:02Anyone else for main course?
0:39:02 > 0:39:06'With the mains finished, the crew line up for the pudding.'
0:39:06 > 0:39:09NICK STRAINS
0:39:09 > 0:39:12Ow! Ow! Ow! That might just be ready!
0:39:14 > 0:39:16Yeah. Yeah. Yeah.
0:39:16 > 0:39:19It's not ready in the middle. Take it from the sides.
0:39:19 > 0:39:21It's not even on the edges, babe.
0:39:23 > 0:39:24I'm sorry, guys.
0:39:24 > 0:39:26NICK: It's fine at the top.
0:39:26 > 0:39:28Mm!
0:39:28 > 0:39:34'With only some of the banana bread cooked, they serve what's edible.'
0:39:34 > 0:39:36Chocolate chip banana bread. >
0:39:39 > 0:39:41What would you like?
0:39:41 > 0:39:45Chocolate banana cake. Custard? Yes, please.
0:39:45 > 0:39:47Lovely.
0:39:47 > 0:39:49Pineapple?
0:39:50 > 0:39:53Just what you need on a chilly day like today.
0:39:55 > 0:39:58Great. There's not much left.
0:40:01 > 0:40:03A bit of spice, a crusty top
0:40:03 > 0:40:06and it's heavy with good flavour of banana.
0:40:06 > 0:40:11The chocolate chips make it very sweet, the custard making it hot.
0:40:11 > 0:40:13Actually, not a bad pudding.
0:40:13 > 0:40:16'Also for pudding, there's the option
0:40:16 > 0:40:19'of caramelised pineapple with yoghurt.'
0:40:19 > 0:40:23Would you like yoghurt with it? Yes, please.
0:40:26 > 0:40:28I think it's a really nice idea.
0:40:28 > 0:40:32It's refreshing after all that very heavy rich food.
0:40:32 > 0:40:34Well done.
0:40:34 > 0:40:39You know what? We didn't have a cross word!
0:40:39 > 0:40:43There were times when I didn't think they'd get it done but they did.
0:40:43 > 0:40:46They fed 75 people. Good work.
0:40:47 > 0:40:52It wasn't the finest food we've seen in MasterChef, but not a bad job.
0:40:52 > 0:40:56The pork belly could have done with a little bit more time in the oven
0:40:56 > 0:40:58so it was really soft and lovely.
0:40:58 > 0:41:02The mashed potato could have done without the lumps!
0:41:02 > 0:41:06The parsley sauce and cod could have done with more seasoning.
0:41:06 > 0:41:09That banana pudding was in danger
0:41:09 > 0:41:13of becoming a complete disaster, but they did save it.
0:41:15 > 0:41:19Kirsty was in charge. She stood in front, like the point of the arrow,
0:41:19 > 0:41:24and made sure the boys behind her did what she told them to do.
0:41:24 > 0:41:26And those boys truly grafted.
0:41:26 > 0:41:31That was full-on today. Three and a half hours of intense activity.
0:41:31 > 0:41:35We wanted to get that food out on time. Then serving it all up.
0:41:35 > 0:41:37I'm absolutely up for it.
0:41:37 > 0:41:40I think we're probably all neck-and-neck.
0:41:40 > 0:41:43I just hope it's a photo finish.
0:41:47 > 0:41:50It's been a fantastic experience.
0:41:50 > 0:41:54If anything, probably makes you want to do even better.
0:41:54 > 0:41:59I want John and Gregg talking about me when they're thinking about
0:41:59 > 0:42:03who could potentially win Celebrity MasterChef.
0:42:05 > 0:42:09A lot of team work. I don't think team work's going to get me any further.
0:42:09 > 0:42:11It's going to be about me now.
0:42:11 > 0:42:15Obviously, I want to win. Everyone wants to win.
0:42:15 > 0:42:18I'll be able to raise my game. No worries.
0:42:18 > 0:42:23These three, they're sucking up every single thing we throw at them.
0:42:23 > 0:42:28They're loving it, but we are looking for a champion.
0:42:28 > 0:42:31They'll have to get stuck right in if they want to win.
0:42:31 > 0:42:35When the pressure's on, these guys dig deep.
0:42:35 > 0:42:40They're three very talented cooks. That should give them a lift.
0:42:40 > 0:42:44They're going to need it because they've got tough stuff coming up.
0:42:48 > 0:42:53'Tomorrow, the fight to become MasterChef Champion intensifies...'
0:42:53 > 0:42:56- Back to four minutes. - We're on fire!
0:42:56 > 0:43:01'..as Kirsty, Phil and Nick face their toughest challenge yet.'
0:43:01 > 0:43:04Season! Season!
0:43:05 > 0:43:07Hectic. Crazy.
0:43:11 > 0:43:15This is the last pork. Make sure it's perfection.
0:43:40 > 0:43:43Subtitles by Red Bee Media Ltd
0:43:43 > 0:43:45E-mail subtitling@bbc.co.uk