Episode 26 Celebrity MasterChef


Episode 26

Culinary competition. It is finals week, and the final three head to the set of award-winning drama Spooks. Here they must prepare lunch for the entire cast and crew.


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Transcript


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'16 celebrities have been battling to win the MasterChef crown.

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'Now we're down to the final three.'

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I don't like losing. I don't like coming second.

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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I have to reach the standard of 150% and keep going up.

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NEW SPEAKER I've got to concentrate

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and put great food out.

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Cooking doesn't get tougher than this.

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'Nick, Kirsty and Phil are the Celebrity MasterChef finalists.

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'They have given their all to get here.

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'But only one of them can become MasterChef Champion.'

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If anybody said I'd get in the final I'd say, "Don't be ridiculous!"

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Now you're there, it's not good enough. You have to go all the way.

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NICK: Being in the final three is just amazing.

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It's taken a while to sink in. That is now it!

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It's a great feeling, a right buzz.

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PHIL: I'm probably the most stubborn person you would ever meet.

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I refuse to give up

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till the very end.

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Kirsty, Nick and Phil are three exceptional finalists,

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but who's got what it takes to lift the title?

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Today, two tasks which are going to test their versatility.

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We're going to understand

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if their mind-set can change at the click of a finger.

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I'm a little bit nervous but you want to be in it to win it,

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and now I've got a chance to go on and go right to the end.

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Consistency's not enough.

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You really have to try something different and spectacular, special,

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for the next few challenges.

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I've just got to worry about how I get better,

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be single-minded in my approach.

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I don't want to come out of here just being a good cook.

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I want to come out of here being MasterChef Champion.

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You know, I want to win it.

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You are our final three.

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We know you're brilliant at dishes you've had a chance to practise.

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We want to see how versatile you are.

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In front of you, you have a chicken, the humble chicken.

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Today, we would like you to create for us

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two different dishes, along with these ingredients,

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centred around that chicken.

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We're going to give you ten minutes to collect your ingredients.

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Think carefully.

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-There is another tray, Kirsty.

-OK. It's not like Crackerjack?

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NICK: There's enough ingredients to be getting on with.

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Don't think too hard, Phil.

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PHIL: Trying to think of two dishes.

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It's tough for me.

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You have one hour and 15 minutes.

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Two absolutely stunning chicken dishes.

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Ladies and gentlemen, let's cook.

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Nick, he has worked really hard.

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He huffs and he puffs but gets the job done.

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I love it! It's a great dish.

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Aromatic sauce with perfectly cooked lobster on top.

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Stunning.

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That is as close an attempt of traditional pie and mash I've seen.

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Sometimes he gets himself into a bit of a fluster

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and can't quite deliver his ideas.

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-It needs more seasoning.

-Don't panic.

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If Nick can just get hold of his nerve, he'll be brilliant.

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I do worry about things a lot.

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I'm most comfortable with stuff I've prepared.

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I hate it when you do it for the first time.

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That's when it goes wrong for me.

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-What are you making for us?

-I'm doing a cream of chicken soup

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and chicken and chips - or sauteed potatoes.

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-Does it scare you, the chicken?

-Yeah. We're out of our comfort zone.

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It's petrifying every time you come in here. It keeps you up at night.

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-What expectations do you think we have?

-Quite high, I would imagine.

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-What makes these two dishes special?

-Er... I don't really know.

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LAUGHS They're just nice comfort foods.

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-What's happened to you? You've never been this nervous.

-I don't know.

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Just falling apart!

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Oh, mate, I want to give you a big cuddle.

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Not a cuddle, as such, but you know! Maybe a comforting pat on the back!

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-Nick. Good luck, mate.

-Thank you.

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Nick, cream of chicken soup, chicken and bacon. Great dishes.

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-Classic concepts.

-Nick needs to hold his nerve.

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He needs to add little touches to those dishes to make them special.

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You've had 20 minutes.

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20 minutes have gone.

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Kirsty, she's a good cook, John, all-round very good performer.

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-I think that looks lovely.

-Thank you.

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It's like the filling of some dream bacon and egg pie.

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Really first class work, Kirsty.

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Thank you.

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'But at times, she can play it too safe.'

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With all the other people, the work they've put in, we have got a bowl of pasta.

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Not quite what you expect from this stage in this competition.

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Kirsty needs to take her food up just one more level.

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For years, I've stuck in my comfort zone.

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What this series has done is take me right out my comfort zone.

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And I'll not go back to it, with a bit of luck.

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Kirsty, you're not in black. You're always in black.

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I'm celebrating a new season of MasterChef, being in the final.

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Kirsty, did you ever dream that you'd make it to the final three?

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Not in a moment!

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I was taking part because I love cooking.

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I never thought that I would actually get to this stage.

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-What are you cooking for us?

-Chicken fricassee with white wine and cream.

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And in the oven, paprika spiced chilli chicken, roast potatoes

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and roasted pinenut stuffing meatballs to go on the side.

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-Both these dishes are going to be difficult to assemble smartly on a plate.

-I've got plans.

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-You haven't, have you?

-I've got rings.

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-Are you creating as you go?

-Yes. Yes.

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Kirsty Wark, MasterChef Champion. Was that a headline you thought you'd read?

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It's still not a headline I think I'm going to read.

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But I want to go for it.

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Kirsty seems to be making dishes up as she goes along.

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She seems to be winging it a bit.

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She's doing a chicken fricassee, something from the 1970s,

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chicken in a pot with cream boiled together.

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It'd better taste good because it doesn't sound very nice.

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Phil, we think the guy has a natural cooking ability.

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That lamb is as soft a piece of lamb as I've ever eaten.

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That pea puree with the chilli, it's really clever.

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It is inspired. I think that is great.

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He hasn't overdone it. It's nicely seasoned. What's not to like?

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He has now defined his style.

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It's robust in its flavour, but now it's becoming elegant.

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I never expected something as pretty, as dainty and as tasty

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-as a dish like that from you, ever. Good on you!

-Thank you.

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Can he keep up that momentum?

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When you've got a match to play,

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you're focused on what your job is for that team to function.

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I haven't got a team here. It's me. Food.

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Got to make it work.

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Phil, what are you cooking for us?

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I'm going to do some chicken, put some bacon around it with some veg.

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Proper grub.

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Then I'm going to attempt to make a chicken curry, of a sort.

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-How do you feel about the competition?

-It's stressful. It's hard.

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Hopefully, I'll look back with great memories, which I already have.

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But you've got to be pushed or else you stay in your comfort zone.

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I want to leave this programme saying, "How on Earth did I manage that?"

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-OK, Phil. Good luck.

-Thank you.

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Five minutes to go.

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Last 60 seconds.

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Time's up. Stop.

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'Kirsty has made a chicken fricassee with mushroom cream sauce

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'served on a bed of rice.'

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I do feel transported back to 1970s.

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And it is that classic rice ring with stew on top.

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I like the definition of flavours.

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You have smokey mushrooms

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with the sweetness of that cream, lots of garlic.

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The whole thing needs a lot more sauce on the rice.

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Chicken's going a little dry.

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I like the sauce, I just find it a little homely.

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'Kirsty's second dish is paprika chilli chicken

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'on a bed of roasted potatoes, onion and pomegranate

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'accompanied by pinenut, date and carrot meatballs.'

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It's just a bit messy.

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There are interesting flavours in there and they're pretty pleasant.

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There's paprika heat.

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There's a sweetness that must be coming from those pomegranates,

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which I'm absolutely fine with.

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There's also quite a bit of heat in these meatballs.

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Interesting flavour combinations and relatively successful.

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Although the dish is dry. It needs a sauce to make it one whole dish.

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Your chicken's cooked really well.

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I don't mind your little inventive meatballs, but this IS an inventive dish

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and that will never come out perfect the first time you cook it.

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There are lovely signs that you're starting to think very differently

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than you've ever thought in the competition.

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Disappointed that it wasn't perfect.

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Overall, I tried to do something different,

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so I'm pleased about that.

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'Phil has served a chicken, pepper and tomato curry with rice.'

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Everything in there is cooked really well.

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The chicken is moist cos you've used thigh meat, soft sweet peppers

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and the rich tomato.

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I want to love it. It's not bad.

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-I would just, you know, like a bit more spice in it.

-Yeah.

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Hm.

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There isn't an array of ingredients in there

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to make a great curry - but it's not bad.

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Not bad at all.

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'Phil's second dish is chicken breast wrapped in bacon

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'with potatoes, carrots and peppers, served with a red wine reduction.'

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You're trying to pare it down that bit too much.

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-It makes it look a bit sparse.

-Yeah.

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The chicken breast is just starting to dry out a little bit.

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I like the rich red wine sauce and I love the rosemary in the background.

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Great flavour combination.

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I like it. I'd just like it to be a bit bigger and generous.

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The sweetness with peppers and carrots, a hint of rosemary

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and strength of the wine is good - not bad.

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Not bad.

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I was really pleased with my dishes.

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Two different dishes, different skills.

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I appreciate what they said. I've got to learn from it.

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'Nick's first dish is cream of chicken soup.'

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Never puree cooked chicken.

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Because it's fibrous.

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That's what's floating in your soup and it's starting to split.

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What you have in there is the taste of cooked chicken,

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which has been pureed, with lemon thyme.

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Maybe some onions and leeks,

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and it's all coming together to become a sort of soupy thing,

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but the texture's wrong because of that fibrous chicken.

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I'm pleased that you attempted it. You'll learn from it very quickly.

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You cannot puree cooked chicken. Well, you can for babies.

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It's a strange texture, Nick.

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No, I don't like it.

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It's creamy and it's watery

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and there's a taste I can't quite discern, which is almost soapy.

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But slightly lemony. I'm really sorry.

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I love a lot of your food but I don't like that at all.

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'Nick has also made breast of chicken

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'with mushroom and pinenut sauce and parmentier potatoes.'

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Now we're on safer ground.

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You're cooking something you know how to cook. Good.

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Good crispy potatoes.

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Very nice sauce - mushrooms, cream.

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Chicken's still moist. Salty bacon, crispy. This, I like.

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Your chicken wrapped inside your bacon is lovely and moist.

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I really like the potatoes with rosemary and garlic.

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I like the mushroom sauce and chalky pinenuts. It's a good dish.

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It is frustrating to be making mistakes at this stage.

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You don't want to start going backwards.

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You want to get to a level and keep going up and up, not go back down.

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Lessons that you need to learn, and you need to learn them fast

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if you're going to cope with what's coming next. Off you go.

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I thought today would be tough for them because it's their first round as finalists.

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NICK: Oh, dear. It doesn't get any easier, does it, the old pressure?

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They got a little bit keyed-up.

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I think the natural flow and rhythm they cook in went missing.

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Nick started in a real flap, and we know what happens when he does that.

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He goes to pot, and today, that soup, pureed chicken meat!

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In a very, very dull liquid.

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That was not good at all. I've never seen anything like it.

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But when he was cooking stuff he knew,

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the chicken breast with the bacon was lovely, very good.

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Not my finest hour, no, today.

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I think this competition deserves a lot better. Hopefully, I can do it.

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Interesting invention from Kirsty.

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Chicken and cream and mushroom is a lovely thing,

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but on a bed of rice, it is very retro.

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The other dish, the chicken, potatoes, pomegranate and chilli,

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it would have been lovely with couscous instead of potatoes.

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Then great big heavy meatballs, and it needed something wet.

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In this test, I took a step back on my presentation.

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I think my presentation has improved a lot.

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It went backwards today. I have to up that game.

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We feel Phil has got a natural ability.

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Today, his food tasted good but it was a bit confused.

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The curry with rice was a good idea,

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but if you don't have the ingredients you can't cook it.

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His main course I think did get lost

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somewhere between a restaurant style dish and home cooking.

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A nice sauce he made but his chicken breast was going dry.

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He has a style which is robust yet elegant, but he tried to pare it down a bit too much.

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Can we never make them happy?

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I don't think they'll EVER be happy!

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It was always going to be tough.

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I don't think anybody came out with flying colours.

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They are going to have to dig deep cos we need a step up from this.

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As long as they've learned from this they'll be all right.

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The next task is going to be harrowing.

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'It's day two.

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'With everything to prove, the finalists travel to their next challenge.'

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Goblin Events. That means it's a circus.

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KIRSTY Please not let it be outside. I haven't got the right shoes.

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Good morning. You are on the set of the BAFTA winning television series Spooks.

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There are 75 crew and actors here today.

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You are responsible for their lunch.

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These are very busy people on a tight schedule.

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When that director calls "cut", they need their lunch ready.

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There will be no hanging around.

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You guys have to work cleverly and cleanly.

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You have a confined space. You've got a huge amount of work to do.

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Good luck.

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'The finalists have just three hours to prepare lunch

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'in the challenging confines of a mobile catering truck.'

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They've got to deliver on time.

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They've got to deliver food which we're proud of and they're proud of.

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You are the biggest person. We've got less space.

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Being captain, we should move around you.

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As much as we want to experiment and do great things,

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it's about having enough meals, keeping it simple, tasty.

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And warm, it's not a good day. Shall we look at the larder?

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'The celebrities must now come up with a menu which includes

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'three main dishes, three sides and two desserts.'

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I can do caramelised pineapples.

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NICK: Got bananas. KIRSTY: Banana cake?

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Oh, look!

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KIRSTY: Belly of pork. Brilliant.

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PHIL: Belly of pork has got to go in right now.

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-What have you found to cook?

-Belly of pork.

-Fantastic.

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Remember to dry the skins. Get it in straightaway.

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We're 9.30 now. It needs a minimum of three hours.

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-What else?

-KIRSTY: Cod in white sauce.

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I don't want to do the cod early.

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-Vegetarian?

-What I thought we could do is a north African curry?

-Yeah.

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-With couscous.

-Yeah.

-For pudding, I thought I'd do caramelised pineapple rings.

-You can.

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-What about banana bread?

-You can do that.

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I'm going to let you get on with it. But get these pork bellies in.

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Lunch is at 12.30.

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'In just three hours, the Spooks crew will break for lunch.'

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He must be heading to the west side. That's his only way out.

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'Currently filming its tenth series,

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'today is the last of three long days on location.'

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You've got a crew working six, seven hours and they expect something really, really nice.

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If they haven't got anything nice on their plate they won't be happy.

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It's a very important part of the day for them.

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'The first task is to get the three slabs of pork belly

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'ready for roasting.'

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We've got to get these on cos these take three hours.

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'With time against them, Kirsty prepares an onion, tarragon and thyme bed.

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'While Phil and Nick score and salt the skin to create the crackling.'

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Get these in the oven - quick.

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Are they all going to go in there?

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Means we've got no oven space for anything else.

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There's no oven space for anything. Is that right?

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Is there no way of getting three in that one?

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Have to get two on one tray? Right. OK.

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Grab that out of there.

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There we go.

0:26:090:26:12

'The pork belly's on. Now the rest of the workload has to be divided.'

0:26:150:26:20

Nicholas. Yes, boss. What are we up to?

0:26:200:26:23

What do we need to do to get out of the way?

0:26:230:26:26

Get my curry on. We need to do loads of potatoes.

0:26:260:26:30

These need to be peeled, diced,

0:26:300:26:33

chucked in the oven to roast before I put them in the curry.

0:26:330:26:38

PHIL: Kirst, how much do you want this cut up?

0:26:400:26:43

KIRSTY: Like that.

0:26:430:26:45

Chuck them in olive oil and in a hot oven to caramelise.

0:26:450:26:49

'As Phil cubes the squash for the veggie curry,

0:26:490:26:53

'Kirsty takes charge dry-roasting the spices.'

0:26:530:26:58

KIRSTY CHOKES DRAMATICALLY

0:26:580:27:01

Had a bit of turmeric down my neck! GREGG CHOKES

0:27:010:27:05

What have you got in there? Is that stuff all right?

0:27:050:27:08

NICK CHOKES

0:27:080:27:10

KIRSTY LAUGHS

0:27:120:27:15

Is he all right?

0:27:150:27:17

Mayday!

0:27:170:27:18

'On set, filming is running to schedule.

0:27:250:27:29

'With almost half the cooking time gone, the celebrities are behind.

0:27:290:27:34

'They've only started their pork and vegetable curry dishes.'

0:27:340:27:39

KIRSTY: Tell me if it's too hot.

0:27:390:27:42

Too hot?

0:27:440:27:46

No. You can always add more. It's much better to add.

0:27:460:27:50

'With the curry simmering,

0:27:510:27:54

'Phil and Nick start on the mountain of carrots and potatoes needed to accompany the mains.'

0:27:540:28:00

I've done a lot of location work in my life.

0:28:000:28:03

I know what the food's like on these things.

0:28:030:28:06

We've got a decent enough menu. Hopefully, the crew will like it.

0:28:060:28:11

I'm on the old spud duty. It's quite therapeutic.

0:28:130:28:16

They're all a little bit calm. I don't think they realise how much work they've got to do.

0:28:170:28:23

Kirst, just check these potatoes, babe.

0:28:230:28:27

Oh, it needs to come right up. To the top? Right, darling.

0:28:300:28:34

If they've got a battle plan, you can't see it.

0:28:380:28:41

It's in somebody's head, hopefully.

0:28:410:28:43

I would like to see Phil, if he's in charge, or Kirsty, if she's in charge,

0:28:430:28:48

make a list and tick it off as they go.

0:28:480:28:52

'There's an hour and a quarter until service.

0:28:540:28:57

'Kirsty takes charge of the desserts.

0:28:570:29:00

'Her first job is to caramelise the pineapple.'

0:29:000:29:04

This is going to caramelise up.

0:29:060:29:08

Come on, boys and girls, brown!

0:29:080:29:11

Shall I start the banana bread?

0:29:110:29:13

I'm just conscious of the bread, the oven's slow.

0:29:130:29:17

That bread needs to be... ..in there. Right. Banana bread.

0:29:170:29:21

I make a lot of banana bread but not for 75 people!

0:29:230:29:26

Whisk. I need a whisk.

0:29:310:29:34

There you go. Calm down.

0:29:340:29:36

Let's be calm. This is not a whisk.

0:29:360:29:39

When you get a minute, Nick, could you melt four packs of butter?

0:29:440:29:47

Sitting on the cooker will do it.

0:29:470:29:50

Four packs?

0:29:500:29:52

'Nick's prepped all the potatoes and is finally free

0:29:520:29:55

'to help Kirsty with the puddings.'

0:29:550:29:59

They can come off now, actually.

0:30:100:30:12

Shall we chuck it up here, Nick?

0:30:120:30:14

Kirsty decided Phil was in charge.

0:30:140:30:17

Nobody's in charge except for Kirsty barking orders at the boys.

0:30:170:30:21

I want lovely chocolate chips. < Right.

0:30:210:30:24

Think of it as being John and Gregg's head.

0:30:250:30:28

KIRSTY LAUGHS

0:30:360:30:38

It's quite good, this!

0:30:380:30:40

PHIL: Being captain of anything, in my experience,

0:30:460:30:49

doesn't mean anything, just that you've got responsibility and when it goes wrong you're blamed.

0:30:490:30:55

Say when.

0:31:050:31:07

-How long is that going to take to cook?

-An hour.

0:31:090:31:13

-Have you got an hour?

-Yes.

0:31:130:31:15

'The banana bread in the oven...'

0:31:250:31:27

Put it on there and I'll get it ready.

0:31:270:31:31

'..Nick prepares tomato and fennel bake...

0:31:310:31:33

'..while Kirsty portions out the cod for grilling.'

0:31:350:31:38

I'm doing slightly different portion sizes.

0:31:380:31:42

We might have some gaffers. We might have some very tiny, thin,

0:31:420:31:47

beautiful actresses that don't want big wads of cod.

0:31:470:31:50

I'm doing a bit of portion control.

0:31:500:31:53

-How long have you been stuck with a mountain of carrots?

-I don't know.

0:32:020:32:06

-Don't clock watch.

-You don't know how long you've been doing carrots.

0:32:060:32:10

-Which dish is causing you concern?

-No dish. I'm happy with everything.

0:32:100:32:15

-Really?

-Yeah.

-So, in half an hour's time I'll ask you this again.

0:32:150:32:19

-How are you going to feel if it's not OK?

-It'll be fine.

0:32:190:32:24

'There's just 40 minutes until service.'

0:32:270:32:32

We're not going to have sauce. I can make sauce quickly.

0:32:410:32:45

We need to do it now, then.

0:32:450:32:47

Two and a half hours in and our three are realising the enormity of the task.

0:32:500:32:56

NICK: Is this enough for you?

0:32:560:32:59

NICK: We need that gravy as well.

0:33:040:33:06

They have still got a load to do and lunch is just around the corner.

0:33:080:33:14

That looks so lovely.

0:33:140:33:16

The banana cake's not ready yet. There's custard to make.

0:33:160:33:20

The pork's got to be boned. They've got to make a sauce.

0:33:200:33:24

There is a huge amount of work to do.

0:33:240:33:26

This is where it's going to show how good our three really are.

0:33:260:33:31

-Is that the only one you've got?

-No.

-I'd put that back in for 15 minutes.

0:33:330:33:38

Chris!

0:33:480:33:50

I can't find anything, that's the problem.

0:33:500:33:54

I think now they're panicking slightly.

0:33:540:33:57

-NICK: Chris!

-Bear with me. They're calling. Yeah?

0:34:000:34:04

NICK: Where are these plates, then? KIRSTY: I can't deal with that now.

0:34:040:34:08

-The plates are to the left.

-The little ones?

-Nine-inch plates.

0:34:080:34:12

I think it's panic stations, really.

0:34:150:34:18

They want another rehearsal for camera. OK.

0:34:200:34:23

Quiet, please.

0:34:230:34:25

Action. >

0:34:250:34:27

'On set, they're filming the final scene.'

0:34:270:34:31

We get our hour for lunch.

0:34:310:34:33

If the food isn't ready to go, there's a lot of angry faces.

0:34:330:34:37

They'll let them know if the food isn't up to scratch.

0:34:370:34:41

Let me check my banana bread. I'm terrified it's not ready.

0:34:450:34:48

No. That's wet in the middle.

0:34:530:34:55

'With moments until service, the banana bread will have to cook while the main course is served.'

0:34:580:35:04

Scene complete. That's lunch.

0:35:100:35:12

They have just called lunch. They'll be here in three minutes.

0:35:190:35:23

No more time left.

0:35:550:35:57

One curry. One pork. Two curries, one pork, please.

0:36:000:36:04

'For main course, there is a choice of roast pork,

0:36:100:36:13

'cod in parsley sauce or vegetable curry with couscous.

0:36:130:36:17

'The side dishes are mash, new potatoes,

0:36:170:36:21

'carrots and a tomato and fennel bake.'

0:36:210:36:24

What would you like? Pork, pork.

0:36:300:36:33

< Four pork bellies coming.

0:36:350:36:38

It's a little bit tough, the belly pork, but not too bad.

0:36:430:36:47

It's absolutely delicious.

0:36:470:36:49

This is one of the nicest meals I've had on this job.

0:36:490:36:53

The sauce across the pork, the fennel and the tomatoes are lovely.

0:36:560:37:01

The pork itself is a little bit chewy, a little bit under-done.

0:37:010:37:05

A little bit of sweetness in there. Nicely seasoned. I like that.

0:37:050:37:09

What do you want? The curry, please, with mash.

0:37:120:37:15

Just a cod with mashed potato?

0:37:170:37:19

I'm enjoying it now. I like service. It's the stress before I don't like.

0:37:210:37:27

Cod, mash and carrots, please. One cod, mash and carrots.

0:37:280:37:33

There you go, darling.

0:37:340:37:37

A lovely piece of fish. I could have done with a bigger piece.

0:37:380:37:43

That's my only complaint, but there was a rush on the cod.

0:37:430:37:46

The cod's lovely but the fennel is a bit tough.

0:37:460:37:50

The other bits were really lovely.

0:37:500:37:52

Max was going to have the pork belly but Max can't have the pork belly

0:37:520:37:57

because he's got to get his kit off in the next episode.

0:37:570:38:01

He's on a strictly high-protein diet from now on.

0:38:010:38:06

The carrots and the cod are good but they all need more seasoning.

0:38:070:38:12

That parsley sauce should be rich with herbs, but it's not.

0:38:120:38:16

It's floury and milky and doesn't have any real background taste.

0:38:160:38:20

The mashed potato,

0:38:200:38:22

I'm getting more lumps with every mouthful. There's lumps in it.

0:38:220:38:26

'While the pork belly and cod prove most popular,

0:38:260:38:30

'orders are also picking up for the vegetable curry.'

0:38:300:38:34

The curry's delicious.

0:38:370:38:39

About up to standard, yeah. It's pretty good.

0:38:390:38:43

Mm, the curry is sweet and spicy. There's real warmth there.

0:38:450:38:49

Flavours are good, just a little bit over-cooked.

0:38:490:38:53

What are you having? Are we getting a dessert? > Give us five minutes.

0:38:550:39:00

Anyone else for main course?

0:39:000:39:02

'With the mains finished, the crew line up for the pudding.'

0:39:020:39:06

NICK STRAINS

0:39:060:39:09

Ow! Ow! Ow! That might just be ready!

0:39:090:39:12

Yeah. Yeah. Yeah.

0:39:140:39:16

It's not ready in the middle. Take it from the sides.

0:39:160:39:19

It's not even on the edges, babe.

0:39:190:39:21

I'm sorry, guys.

0:39:230:39:24

NICK: It's fine at the top.

0:39:240:39:26

Mm!

0:39:260:39:28

'With only some of the banana bread cooked, they serve what's edible.'

0:39:280:39:34

Chocolate chip banana bread. >

0:39:340:39:36

What would you like?

0:39:390:39:41

Chocolate banana cake. Custard? Yes, please.

0:39:410:39:45

Lovely.

0:39:450:39:47

Pineapple?

0:39:470:39:49

Just what you need on a chilly day like today.

0:39:500:39:53

Great. There's not much left.

0:39:550:39:58

A bit of spice, a crusty top

0:40:010:40:03

and it's heavy with good flavour of banana.

0:40:030:40:06

The chocolate chips make it very sweet, the custard making it hot.

0:40:060:40:11

Actually, not a bad pudding.

0:40:110:40:13

'Also for pudding, there's the option

0:40:130:40:16

'of caramelised pineapple with yoghurt.'

0:40:160:40:19

Would you like yoghurt with it? Yes, please.

0:40:190:40:23

I think it's a really nice idea.

0:40:260:40:28

It's refreshing after all that very heavy rich food.

0:40:280:40:32

Well done.

0:40:320:40:34

You know what? We didn't have a cross word!

0:40:340:40:39

There were times when I didn't think they'd get it done but they did.

0:40:390:40:43

They fed 75 people. Good work.

0:40:430:40:46

It wasn't the finest food we've seen in MasterChef, but not a bad job.

0:40:470:40:52

The pork belly could have done with a little bit more time in the oven

0:40:520:40:56

so it was really soft and lovely.

0:40:560:40:58

The mashed potato could have done without the lumps!

0:40:580:41:02

The parsley sauce and cod could have done with more seasoning.

0:41:020:41:06

That banana pudding was in danger

0:41:060:41:09

of becoming a complete disaster, but they did save it.

0:41:090:41:13

Kirsty was in charge. She stood in front, like the point of the arrow,

0:41:150:41:19

and made sure the boys behind her did what she told them to do.

0:41:190:41:24

And those boys truly grafted.

0:41:240:41:26

That was full-on today. Three and a half hours of intense activity.

0:41:260:41:31

We wanted to get that food out on time. Then serving it all up.

0:41:310:41:35

I'm absolutely up for it.

0:41:350:41:37

I think we're probably all neck-and-neck.

0:41:370:41:40

I just hope it's a photo finish.

0:41:400:41:43

It's been a fantastic experience.

0:41:470:41:50

If anything, probably makes you want to do even better.

0:41:500:41:54

I want John and Gregg talking about me when they're thinking about

0:41:540:41:59

who could potentially win Celebrity MasterChef.

0:41:590:42:03

A lot of team work. I don't think team work's going to get me any further.

0:42:050:42:09

It's going to be about me now.

0:42:090:42:11

Obviously, I want to win. Everyone wants to win.

0:42:110:42:15

I'll be able to raise my game. No worries.

0:42:150:42:18

These three, they're sucking up every single thing we throw at them.

0:42:180:42:23

They're loving it, but we are looking for a champion.

0:42:230:42:28

They'll have to get stuck right in if they want to win.

0:42:280:42:31

When the pressure's on, these guys dig deep.

0:42:310:42:35

They're three very talented cooks. That should give them a lift.

0:42:350:42:40

They're going to need it because they've got tough stuff coming up.

0:42:400:42:44

'Tomorrow, the fight to become MasterChef Champion intensifies...'

0:42:480:42:53

-Back to four minutes.

-We're on fire!

0:42:530:42:56

'..as Kirsty, Phil and Nick face their toughest challenge yet.'

0:42:560:43:01

Season! Season!

0:43:010:43:04

Hectic. Crazy.

0:43:050:43:07

This is the last pork. Make sure it's perfection.

0:43:110:43:15

Subtitles by Red Bee Media Ltd

0:43:400:43:43

E-mail [email protected]

0:43:430:43:45

It is finals week on Celebrity MasterChef, and the final three head to the set of award-winning drama Spooks. Here they must prepare lunch for the entire cast and crew in the challenging confines of a mobile catering truck.


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