Culinary competition. In their penultimate challenge, the three celebrities must cook for some of the country's top chefs at the two Michelin-star Gidleigh Park.
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16 celebrities have been battling to win the MasterChef crown.
Now we're down to the final three.
You've got to keep focused
and, hopefully, that's what I'm going to do.
These celebrities have reached the top of their profession.
But can they cut it in the kitchen?
It's all about just ramping it up, cooking better and better.
I'm excited about the final hurdles
and I want to make sure I finish strong.
Cooking doesn't get tougher than this!
MUSIC: "Theme from Palladio" by Karl Jenkins
It's the penultimate MasterChef challenge.
Kirsty, Phil and Nick
are heading to the wilds of Dartmoor.
Tomorrow, here at the two-Michelin star Gidleigh Park,
they will face their most daunting test yet -
the chefs' table.
The man who will prepare them for their greatest culinary odyssey
is Gidleigh's legendary head chef Michael Caines.
My approach is, the food that leaves the kitchen
has to be every bit as good as the team that I would have within Gidleigh.
There's no place to hide in the kitchen,
so I want to see them stepping up to the task.
Before he will allow them to cook for his peers,
they face a master class of cooking at this level.
Getting to cook with him in the kitchen, to his standards,
will be incredibly gruelling, and I am completely up for it.
This is the number-one place in Britain at the minute,
so, erm, yes, it's quite daunting.
This is going to be hard and I'm not going to give up.
I will give it my absolute all.
This is a once-in-a-lifetime opportunity for our celebrities, as long as they don't mess up!
I would not want to mess up in Michael's kitchen!
MUSIC BUILDS TO CLIMAX
-Hello. Welcome. How are you?
-Nice to see you all.
You'll be cooking one of my signature dishes.
Obviously, I can't have any compromise today with the quality
and if it's not good enough, I'll send it back.
So keep your wits about you, listen to what's being said
and I hope you enjoy the experience, as well as get a lot from it.
If you follow me, we'll set you on your task.
There's just two hours of prep before dinner service begins.
Nick is making a starter of Brixham scallops,
celeriac and truffle puree with soy-truffle vinaigrette.
Everything you do, you have to do to exacting standards.
It's quicker to do it once than for me to ask you to do it again. Pay attention.
Scallops... Start them off real hot and then slow them down.
If you're worried about it, you can add a little drop of oil.
-Oil stops it from burning.
Little bit of lemon juice.
Now take them out and put them on a cloth.
Spoonful, put it on the plate.
Like that. OK? And then I want you to do a few dots.
OK? Then all we're going to do is dress the scallops.
Down, like this.
And then your salad just going along the ridge.
All right, off we go. Have a little practice.
I'm scared. I'm really scared.
More scared than I've ever been!
The most thing I'm most worried about is making a complete fool of myself.
It'll be like, "You're in the final of MasterChef?! Look at you!"
Phil, you're going to be cooking a braised turbot.
It's a premium piece of fish here that we're letting you get your hands on!
Phil will be cooking braised turbot with scallops,
leek puree and wild mushrooms with a chive butter sauce.
The first thing you want to do is brush that with lemon butter.
Once you've brushed it with lemon butter, put it on the stove.
When it comes up the boil, put it into the oven. Four minutes.
-As soon as the fish is in the oven, start getting your garnish on.
The mushrooms take the longest to cook.
And then in the other you're going to put spinach.
Diced. You can leave it constantly in that pan.
You've got your scallops here, as well. OK?
And when that turbot comes out, you've got four minutes.
Two minutes resting, then you've got to make the sauce,
and you've got two minutes dressing.
I know you're thinking, "Oh, my God."
-That's one word I'm thinking!
-Believe me, don't worry.
What do you reckon?
Easy, isn't it?
It's going to be frantic. Five or six pans on the go at the same time.
Small amounts. Getting it right. Not overcooking.
There's lot of little elements to come together,
so the pressure's on, for sure.
You know what I'm like with my delicate fingers!
Kirsty, you've got a mammoth task in front of you.
When I show you what to do, you're going to think, "I won't be able to do that."
Kirsty will also be preparing a main -
roast Dartmoor lamb
with boulangere potatoes and fennel puree,
served with a ragu of broad beans, peas and fennel.
First, the lamb is cooked in a water bath at 45 degrees.
That's beautifully cooked medium rare.
Bit of butter and you're going to put your meat on there.
-It literally only needs sealed, otherwise you'll overcook it?
-We've done the magic for you.
-It doesn't mean you're not going to have something to worry about.
When it's sealed, you're going to take this pesto
and you're going to brush one half.
And then you're going to impregnate into that - that.
I want you to try and cut it as thin as you can, but not too thin.
That just looks amazing.
The hardest thing is getting it all to come together on the plate and remembering each stage.
JOYOUS CLASSICAL MUSIC
Gidleigh Park has held its two Michelin stars for 12 years.
Before the three finalists cook for the chefs' table,
they'll have to impress these specially-invited regular diners.
The clientele at Gidleigh Park are affluent connoisseurs of food and wine
and they come here because they know they're going to get a wonderful experience.
It's going to be a tough task.
The first table's coming through now, OK? So let's get settled.
You're definitely going to get a dish on ever course.
It's going to happen, it's a fact.
-Starters away! Two scallops, one quail!
Careful hand with the seasoning. Watch. Nice little touch.
Put it where you want it to be. Use your fingertips.
The other way, though.
Good shake. Good shake. This one, as well.
OK, Nick. OK, let's go.
Light touch. Dress it too much in advance, you kill the salad.
Scallops out, then.
It's the chaos of everyone...
They're all so well-oiled, they all know what they're doing,
and I just feel like the new boy at school.
It's all about confidence.
That's fine. That's OK.
Closer together. Start large to small. OK.
That's it. That's it. Lovely.
And then truffle chive.
Lovely. Well done. If you can do it like that every time, great!
I want one more now, straight away.
OK, Phil, Kirsty! Big moment! Let's step up. Away!
-One turbot and one lamb.
-CHEFS: Yes, Chef!
Phil and Kirsty's mains
both have to be at the pass at the same time.
Turbot in, Kirst. KIRSTY: Turbot in. Thank you.
With Phil's turbot in the oven, Kirsty has minutes to seal and dress her lamb.
Whoa, whoa! Wait, wait, wait, wait!
All you're doing is burning it. You've not even added any colour.
-Get it coloured and turn it over.
-Is the turbot in the oven?
With six garnishes to bring together,
Phil must work quickly and precisely.
Knob of butter. Where's my spoon? Spoon, spoon, spoon...
-OK, leave the sauce. Start to dress.
-You're over here.
Thinner. Thinner. Thinner. Next time, I want you to cut it a little bit softer.
It looks like a butcher's got to it.
Well done! That's a good first effort!
Good seasoning on the sauce there, as well.
Kirsty, another one straight away. Phil! One turbot, one lamb, away now, please!
Er, I'm finding it incredibly hectic and incredibly exciting!
It's electric, mate. It's, er...
It's like nothing I've ever seen, in here, to be honest.
-How long have I got for two scallops?
OK, now watch. Large to smaller. Take your time.
-Large to smaller.
Stop. Yes. Good.
Less dressing, OK?
You've got enough vinaigrette to sink the Titanic.
That's very good. Would you pay £20 for that?
I must admit, to start off with, it did look quite heavy and it's covered in salad,
but once you get through the salad and you find what's below, it's very good.
Beautifully cooked scallops, but a little bit overdressed.
The subtlety of simplicity wasn't there.
Nick's done brilliantly well, John. This is not an easy dish to put together.
Very well cooked, well seasoned, very well presented.
Well done, Nick. Well done.
Let's go, Phil!
Check sauce, please, Chef?
Good seasoning. Well done.
Let it build up. That's it.
Where are you going to put the turbot, though? Think about it. No place for the turbot.
Here and then there.
OK, get these scallops on, then. Let's get the rest of the garnish on, Phil.
Let's go. Quick, quick. Fast hands now.
You're falling a little bit behind.
That's enough. More than enough. Well done. Good work.
I had the turbot.
The initial thoughts are, it's very good.
Very, very pretty dish, bursting with flavour.
It's got that softness, that slipperiness,
it's salty with butter.
This is a Michelin-star dish
and we have a rugby star from Gloucester,
and I've got to say, for a man as big and hefty as Phil, with the unique experience he has,
I am absolutely overjoyed for what he's done.
What I'm doing, I am actually about to put on three lamb.
Chef wants it on and left on the one place.
"Don't move it around" he says.
You do listen, then?!
Of course, Chef!
Get the garnish on. In it goes. Salt, pepper, touch of lemon juice.
Quickly, Kirsty. We're all waiting for you now.
-Get the heat in it. Get the heat in it.
Of course it's stressful! Chef's shouting all the time for stuff!
-Kirsty, are you ready to go there?
Let it build up. No, no! Whoa!
I'm not happy with that. I want to change it, Chef.
OK, Kirsty, off you go, then. Now you've got to play catch up.
We need speed now, otherwise it's going to get cold. I want to slice and send.
OK, on you go, Kirsty.
That's lovely. Looking good.
I thought the jus was going to be heavy. It's not heavy at all.
It's very good. It's perfectly cooked and altogether very tasty.
There's a saltiness and sharpness of olives in the sauce.
And there's little bits of mint in the vegetables.
The meat itself is just falling apart.
Well done. That's the end of service for you. You did well.
There's plenty of things you can take from tonight.
But the reality is, that's really just a warm-up.
-Best of luck for tomorrow.
-KIRSTY: Thank you, Chef.
-Excellent work. Phil. Well done, Nick.
-ALL: Thank you.
That was amazing! Oh, my God!
That has to be the hardest thing I think I've ever done.
Wow! That is, er,
cooking to a whole new level.
The bar was raised a long way today.
My ankles are killing me!
It was brilliant and it was also horrible.
Now I'm feeling tired!
Right now, I want to go to bed! That's all I want to do.
God, I was worried about putting weight on.
I think I just took it all off tonight!
I'm feeling really happy that I did that today. That was a fantastic experience.
I'll make sure that nobody drinks too many tonight
because tomorrow's going to be a very busy day.
DRAMATIC STRING MUSIC
It's the morning of the celebrities' greatest challenge.
In under five hours, Michael Caines's protege Sam Moody,
his Michelin-starred peers
Tom Kitchin, Nathan Outlaw and John Campbell,
and MasterChef Champion Mat Follas
will be taking their seats.
After last night's challenge, I thought, "How can it get tougher?"
I'm nervous, obviously. We've had cooking for allsorts,
but cooking for chefs is taking it to a real 'nother level now.
This is the final challenge before that final cook-off.
We're at the end of the road
and this is by far the toughest, for me, of the whole competition.
MUSIC BUILDS TO CLIMAX
-I hope you slept well.
-Today's a different challenge.
You'll be under pressure as soon as the day starts, with regards to time.
OK, Kirsty, you're doing the starter,
which is a raviolo Cornish lobster with spring cabbage
and a lovely mushroom a la Grecque with a lobster bisque.
There's quite a lot to do. You've got to cook the lobsters,
make the mousse, make the bisque,
then make a mayonnaise sauce from some of the bisque reduction.
Finally, you've got to make the bisque sauce, the cappuccino effect.
All of that needs to be done in quite a concise amount of time, so you haven't got long.
Never cooked anything like this, ever!
When I cooked pasta with the children years ago, our ravioli looked nothing like that!
With over 30 different cooking processes,
preparation is crucial.
Look at that lovely orange colour!
Kirsty starts with the lobster, which will be served two ways -
cut into medallions
and also prepared as a mousse for the raviolo filling.
-I want six cracking, lovely-sized portions.
The rest, you'll chop up and put in the mousse, so it doesn't really matter.
OK, Phil, you'll be cooking one of my classic dishes,
which is beef fillet, pan-roasted, with a fricassee of morel mushrooms,
broad beans and peas with a lovely truffle pomme puree in a Madeira sauce.
Fantastic dish. Looks amazing. Things which I'd love to eat.
It's just the reality of trying to get it all together.
Phil starts work on the Madeira sauce.
Cook it. Don't stir it too much. Let the heat get through it.
Nice colour. Nice caramelisation. If you move it around, you cool the pan down, so just...
-..get it hot, then stir it.
After last night, I'm not surprised at all about the amount of detail
which has got to go into it.
And now the pressure is on.
Right. HE SIGHS
Nick's on dessert,
an intricate dish of milk chocolate mousse,
caramel and cardamom parfait with cardamom foam,
milk chocolate sprinkled with nougatine,
and a caramel spring.
Look at the work that's gone into it. The mousses are balanced and the parfait should be frozen.
A little bit of technical detail in the spring and the nougatine glace, which looks beautiful.
-How do you feel about that?
-I think I'm going to have a cup of tea!
If you've got time!
-If you've got time!
I've got to get this mousse on early doors
because it takes about three and a half hours to set,
so, erm, this is job numero uno.
As they say in the catering game!
Nick melts the milk chocolate
and adds it to the boiling milk, double cream and glucose mixture.
# Going round and round
# Round and round and round and round
# Round and round, round and round #
It needs to be blended to exactly the right consistency
if it's to set and have a shiny, smooth texture.
Fingers crossed they set.
Kirsty starts the raviolo filling -
a lobster mousse, made by blending double cream with the lobster,
scallop coral and celery.
Give it a shake.
OK, that's fine. Take that out and put it in a bowl.
Now I want you to fold in the rest of the ingredients.
The lobster's got to go in, the celery and the cabbage.
OK, give it a good mix in. That's it. Be vigorous.
That's it. OK, not too much. Somewhere between where you were and where you are.
OK, take it off the ice now and give it a good stir.
Kirsty, I've seen your dish. It's bordering on lunacy.
I'm bordering on lunacy now, so we're kind of meshed!
How do you approach this?
I keep saying it's got to be 45 percent fear, 55 percent excitement.
-When it tips the other way, it's a problem.
-And how are you?
I'm 48 fear, 52 excitement! I've just got to make sure it doesn't tip over!
-It's going to get worse, isn't it?
-How intense is it going to get?
-All right, Kirsty.
Phil's beef trimmings are still caramelising for his Madeira sauce.
That's it. Smell it.
After you've done the mushrooms, add the cherry vinegar.
-You've got to reduce that right down to nothing, all right?
Now he needs to prep the other five elements of his dish.
I'm very nervous about the time left.
Things like this seem to take me an age.
With his mousse in the fridge,
Nick starts the tempering process to create the chocolate ring.
First, the chocolate has to be heated to exactly 45 degrees
before being cooled back to 28 degrees.
It's all about the timings.
It's got to be done at certain temperatures
so it's, er, so it shines.
Finally, the chocolate must be warmed back up
to precisely 32 degrees.
-31, Chef. 31.5.
Is that all right?
You're about one degree over.
-You could've taken that off maybe five, ten seconds earlier.
Bit worried about his tempering.
He had a bit more time than he realised.
It's a bit of a patient thing, but, hopefully, it'll be OK.
Kirsty must now prepare the lobster bisque.
I'm cooking the veg for about ten minutes, then adding the spices and the tomatoes.
I'm boiling all the pieces of, er, lobster in oil.
I'm working as fast as I can, but steadily, in the hope that I'll get there in time.
I've done hundreds of these on MasterChef.
-You've got 40 minutes.
-You've got a la Grecque mushrooms, tomato concasse, mayonnaise to make.
We've got to get the garnish done within the next 20 minutes, otherwise we're in trouble.
Oh, my God. Look at this.
Kitchens like this are calm for a reason, because they're well organised.
Today, we have thrown a spanner,
a firework and a Molotov cocktail into that kitchen
-and it is no longer a calm place.
DRAMATIC STRING MUSIC
With 20 minutes to service,
the chefs take their places.
Just looking around the table, goodness me,
this is a daunting task!
I'm sure they're all heart-in-the-mouths in there.
These are expensive ingredients on the menu.
You don't want to muck them up, especially for guys like us,
because we expect it to be on the money.
It's a huge challenge. These dishes have simple descriptions
but they're very challenging.
With Michael's food, nothing's straightforward.
It'll be interesting to see how they cope with this menu.
Michael takes everything seriously in the kitchens of Gidleigh.
They'll be feeling the pressure.
If they're not, he'll be making sure they are!
We need to get on. We've fallen behind. I'm a little bit worried.
20 minutes. The raviolo takes at least ten minutes.
Then you go straight into service. We've got the mayonnaise and the lobster sauce to go.
-Make the ravelinos.
-Whatever they're called.
You've got to make raviolo yet?
-MICHAEL: Do that now.
Nick needs to make his caramel spirals.
No. We've got to start again. I've completely bodged it.
So that's a bit of an issue.
-We should be up on the service now for this, Kirsty.
-Sorry. Five minutes behind.
No. It's going to take at least ten minutes now, OK?
Concasse in the pan. Salt, pepper.
Put your lobster raviolos down as soon as they hit the pan.
-Chef, do I need to use a twizzler?
Two Michelin stars, you don't know what a twizzler is?!
I'm thinking, "I've never heard of twizzler before!"
My brain is in that ravioli, I tell you!
Your raviolo has got three minutes. You've got to get the mayonnaise on the plate and start dressing.
Keep the plates nice and clean, otherwise you've got to go back and clean them. Keep going.
That is beautiful, Kirsty.
Chives and truffle sprinkled round the outside, and then you go, OK?
-Thank you so much!
-That's really good work.
Kirsty's starter is a Cornish lobster raviolo on spring cabbage,
lobster medallions on tomato concasse
served with a lobster bisque and mushrooms a la Grecque.
You can see there's a lovely filling. It looks like they've got the thickness of the pasta right.
It's got lightness of touch, the seasoning's there.
Great balance and flavour, nothing's too overpowering.
It's where it should be. It's great.
The bisque is spot on. The aroma that came off the plate
was the thing that really stood out as they were put in front of us.
The challenge is getting the lobster to perfection
and I think whoever's done this is very talented.
-JOHN: Hello, Kirsty.
I think by the clear example of what we've got left on our plates
-is testament to how good that was.
-Good. I'm glad you enjoyed it.
Couldn't criticize the dish at all.
-As a fellow Scot, I am so proud of you.
Honestly, you've just nailed it today!
There wasn't one criticism at all.
I learned so much in that last three hours. It was amazing.
It was a real treat. Treat.
-Many, many congratulations.
-Thank you very much. Thank you.
I am so delighted that they liked it.
That is probably the most intense
three hours in the kitchen I've ever spent.
It was just an extraordinary experience.
Phil's main is next.
-That's good. I would take these out.
The beef fillets must be finished in the oven
to a perfect medium rare.
You're committed now, so let's go.
Three minutes on the timer for the beef. Everything else has got to be halved.
Start now working your pomme puree.
Start off with your bit of truffle juice,
add a little bit of truffle oil, add some butter
and warm it through.
Just give everything a stir up top, make sure it's nice and hot.
Start thinking about getting things onto trays.
Check your beef, make sure it's hot. Don't serve cold food.
Put it to the bottom of your lip. We want it warm.
-Happy with that.
Let's go. We've got to get it out hot, Chef.
-Pomme puree on the plate, down through the middle.
I need some speed now, otherwise we'll be serving cold food.
Almost over the game line. Let's go. Come on.
You won the World Cup! This is easy!
Handsome. Handsome dish.
Are you happy with this, Phil?
-I thought the cooking was excellent.
I tell you, I think that's one of the best things I've ever done, that.
Phil's main course is a fillet of Devonshire beef
on truffle potato puree, asparagus,
broad beans, roasted shallots and morel mushrooms
served with a Madeira sauce.
The presentation of this dish, that's the style I like,
where it's rustic-looking, but it's all meant to be.
The sauce is there.
The Madeira sauce is bang on for me. Lovely, sweet. Really nice.
The pomme puree brings the sauce into everything perfectly
so you get the wonderful earthiness and richness. It's a lovely dish.
Very, very high standard of cooking again.
I think the beef is cooked well.
I maybe have a few questions around the slightly overcooked asparagus,
but overall, I think it's a fantastic effort.
-I thought it was very nice,
sort of that rustic style, but very neat,
which is a surprise with big guys.
It's a bit difficult to do things like that.
We thought the Madeira was really well balanced.
To get great flavours into a sauce is difficult,
but to have it balanced with the rest of the ingredients,
very, very good. Well accomplished.
It's been a privilege for me to be able to cook for you.
Thank you very much. ALL: Thank you.
D'you know, I'm feeling tired
and a little bit mentally drained,
but I have to say the experience was fantastic.
It has to be the absolutely highlight of all MasterChef for me.
I'm just about to start making these springs, which I've messed up once.
So, yes, I'm, er, I'm quite nervous about this part.
Oh, come on, Nicky! Come on, mate! Sort it out, will ya?!
Get off me!
Oh, come on, mate!
-Well done, mate.
-You wouldn't want that in your engine, though, would you?
It looks like an element out of an old kettle!
-How you doing?
-I'm just about to plate up.
This is crucial you get this right.
That's it. Turn it around.
Just a little bit here.
There you go. OK. Good.
Ohh! Careful, Careful, Careful! Not from a great height.
Once you sprinkle the hundreds and thousands on, it won't show!
Take your time.
OK, two minutes now.
Get your foam on. Nice, steady hand. Fill it up from the middle.
I want a peak in the middle. That's it.
-What have we got to go on here now?
-Just my, er, caramel springs now.
Beautifully done. Well done.
-I don't like the spring on this one.
-I've got another spring here.
Ohh! I did have another spring, Chef!
OK, service, then.
-Thanks a lot, mate. Cheers. Really appreciate that.
Nick's dessert is a milk chocolate mousse
served between two layers of nougatine,
caramel and cardamom parfait with cardamom foam,
milk chocolate sprinkled with nougatine
and topped with a caramel spring.
It looks good. It's very neat, very even.
I think what they've done here is amazing.
There's lots of techniques on this dish,
something that, even for me, would be difficult and I think they've done very well.
The temper on the chocolate, the foam that's still holding,
it's revealing everything that you need to do in a dish. Proper dish.
There's a phenomenal amount of work on that plate,
so for an amateur chef to have achieved that in a morning is really quite incredible.
A very, very controlled piece of cooking.
Bordering on absolutely excellent, I would say.
Having worked on pastry at Gidleigh for two years,
I know the amount of work that goes into all the little elements in that dish,
so for you to have pulled that off so well
is really an amazing testament to yourself.
I was a little bit worried there, you know, with the old springs!
We had a couple of runs! So, er, it was a worry!
We didn't notice anything. I've got to say,
all the chefs here are suitably impressed. Well done.
Thank you very much. Thank you.
That was probably the hardest thing I've done so far,
walking in there with all them chefs. I can't explain it.
It's like playing football with a Premiership star or something,
just going, "What are you on about?" That's what I thought it'd be like.
They said some really lovely things and that's all you want.
If someone says something nice, you can't do better than that,
so I'm really happy. Really happy.
What we've seen today, what we saw last night
are three cooks just getting better and better.
I think Kirsty's had a cracking couple of days.
I think she must truly believe in herself now.
There's so many things you can take from this. One of the things is that
people here are passionate about what they do.
So it's taking that into the final
and not letting fear override the passion and the excitement.
For Phil, a huge accomplishment.
The food that he cooked today is the food that he truly loves!
I think it's been a great day.
I haven't let myself down, didn't let Michael down. I'm really proud of what I've done.
For Nick, the last two days have been an epiphany.
The dessert today is testimony to it.
I think we all learnt a lot over these two challenges,
the experience more than anything, just the hustle and bustle of it all, it was fantastic.
I tell you what, I think it deserves a little bit of a team hug!
KIRSTY: No crushing! NICK: No crushing, big man!
Any one of these is worthy of that title.
It's who can turn it on on the final cook-off.
Tomorrow, it's the final.
Nick and Phil
will battle for the title of Celebrity MasterChef Champion.
For me, gorgeous. Love it!
Good imagination. Good palate.
Our Celebrity MasterChef Champion is...
Subtitles by Red Bee Media Ltd
E-mail [email protected]
It is the penultimate Celebrity MasterChef challenge, and the three remaining celebrities must now draw on everything that they have gained in the previous rounds as they face the toughest and most daunting tests yet.
Under the guidance of legendary head chef Michael Caines, the three finalists must cook for some of the country's top chefs at the at the two Michelin-star Gidleigh Park. Before Michael will allow the finalists to cook for his peers, they face a culinary master class by the head chef himself. In a challenging dinner service, the final three must impress Michael's specially invited regular diners, who are affluent connoisseurs of food and wine with exacting standards.
Finally, the celebrities are challenged with their greatest culinary odyssey - the Chefs' Table. They must cook an exquisite three-course menu designed by two Michelin-starred Michael Caines for some of the greatest chefs in the country. Tension is high in the kitchen as the finalists battle to overcome new techniques, working with unfamiliar ingredients in highly complex dishes that require the most acute attention to detail. Can the celebrities hold their nerve, or is the pressure to deliver too intense?