0:00:05 > 0:00:1016 celebrities are battling it out to win the coveted MasterChef Crown.
0:00:10 > 0:00:12It's serious pressure.
0:00:12 > 0:00:13It's 100 miles an hour.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:25 > 0:00:27I don't like the feeling.
0:00:29 > 0:00:33I just don't want to be the first one to go.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:48 > 0:00:52All this week these four celebrities have been tested
0:00:52 > 0:00:55to find the next MasterChef champion...
0:00:56 > 0:01:01..but at the end of today, one of them will be going home.
0:01:01 > 0:01:05We are halfway through the week with these four celebs
0:01:05 > 0:01:07and the competition is starting to really hot up.
0:01:09 > 0:01:12I'm really gutted that one of us has got to go home.
0:01:12 > 0:01:15It's just a fantastic learning experience
0:01:15 > 0:01:19and I know the further I get the better cook I'll become.
0:01:19 > 0:01:23I found MasterChef really tough.
0:01:23 > 0:01:25It's been fun doing, erm...
0:01:25 > 0:01:28I don't really want it to end.
0:01:28 > 0:01:31I hope I don't leave today.
0:01:31 > 0:01:36That would be a disaster. I'm now immersed in it completely.
0:01:39 > 0:01:42I think MasterChef has started to mean more and more.
0:01:42 > 0:01:48As you progress you want to stay in the competition as long as possible.
0:01:48 > 0:01:53To decide who stays, the celebrities will face two challenges
0:01:53 > 0:01:56to show just how far they've come.
0:01:56 > 0:02:00We've tested the basics, put them through that mass catering challenge,
0:02:00 > 0:02:02we've seen how they work as a team.
0:02:02 > 0:02:05Today is all about finesse, about taking the food to the next level.
0:02:05 > 0:02:08You don't want to be the one with the dish of shame.
0:02:08 > 0:02:12This is their chance now to secure their place in the next round.
0:02:12 > 0:02:15At the end of today, one of them is going to go home.
0:02:22 > 0:02:24This is a classic recipe round.
0:02:24 > 0:02:27This is your dishes, your food that I've eaten at your restaurant.
0:02:27 > 0:02:29Wonderful food, but, John, it's a real step up.
0:02:29 > 0:02:35So, the classic dish today is a saddle of rabbit wrapped in pancetta
0:02:35 > 0:02:39with a soft polenta and black cabbage.
0:02:39 > 0:02:41The first thing your going to do is to stuff and then wrap
0:02:41 > 0:02:43that saddle of rabbit.
0:02:48 > 0:02:54We're going to place a couple of kidneys cut in half down the centre.
0:02:55 > 0:02:59I've loved rabbit since my mum first made me rabbit stew
0:02:59 > 0:03:00when I was five years old.
0:03:03 > 0:03:07You've got to concentrate on how it's going to look at the end.
0:03:09 > 0:03:12I'm going to cook it in tinfoil...
0:03:12 > 0:03:18so we have crispy bacon around the outside, but the inside is still lovely and moist.
0:03:21 > 0:03:25So roll, roll, roll, roll, roll.
0:03:28 > 0:03:29And then we make a bonbon.
0:03:29 > 0:03:32Does it come out at some stage cos that bacon won't crisp up?
0:03:32 > 0:03:37Yes. The oil and the heat inside there somehow or other conducts
0:03:37 > 0:03:40enough heat within that foil to make the bacon crispy.
0:03:44 > 0:03:48So in total, really, it's about three minutes on the stove
0:03:48 > 0:03:52and then into your oven for 15 minutes.
0:03:52 > 0:03:55We're going to serve the rabbit on soft polenta.
0:03:55 > 0:03:57Corn porridge, basically.
0:03:57 > 0:03:59But it's flavoured with garlic and Parmesan cheese
0:03:59 > 0:04:01and lots of salt and pepper.
0:04:01 > 0:04:06I start off with about 200 ml of water...
0:04:06 > 0:04:09and 300 ml of milk.
0:04:09 > 0:04:11And to that I'm only going to put in
0:04:11 > 0:04:14100 grams of polenta, that's how much it swells up.
0:04:14 > 0:04:17Just going to let the polenta cook away for a good 20 minutes.
0:04:17 > 0:04:21I never liked polenta until you made it for me
0:04:21 > 0:04:24when we first started filming MasterChef.
0:04:24 > 0:04:28But you've got to flavour it because it's so bland.
0:04:31 > 0:04:33Whilst my polenta continues to tick over,
0:04:33 > 0:04:37the rabbit is now in the oven, it's time for the black cabbage.
0:04:37 > 0:04:41Take the cabbage and we remove the stalks.
0:04:45 > 0:04:48We've gone from that to that. We've stripped it right down.
0:04:48 > 0:04:51That's the difference between my hair cut and your hair cut.
0:04:51 > 0:04:56It needs to cook for a good four to five minutes.
0:04:57 > 0:05:00The rabbits now been cooking for 15 minutes.
0:05:02 > 0:05:05I'm now going to let it rest for a further five
0:05:05 > 0:05:08and let the residual heat continue to cook it.
0:05:10 > 0:05:14To finish of the polenta, it is Parmesan cheese, mascarpone,
0:05:14 > 0:05:16butter and cream.
0:05:18 > 0:05:21Really properly beaten up.
0:05:25 > 0:05:27A bit of garlic!
0:05:27 > 0:05:29So now, the assembly.
0:05:31 > 0:05:32There you are.
0:06:04 > 0:06:06Rabbit, polenta and black cabbage.
0:06:08 > 0:06:12Lovely dish, but there's a lot of work for our celebs.
0:06:12 > 0:06:14If they mess it up, I'm going to cry, John.
0:06:22 > 0:06:24Welcome back.
0:06:24 > 0:06:27Today we have a classic recipe test for you.
0:06:27 > 0:06:32Recipes that have helped define John's career, recipes that I've eaten many, many times.
0:06:32 > 0:06:36At the end of today, one of you four is going to go home
0:06:36 > 0:06:38so you simply have to perform.
0:06:39 > 0:06:41One hour, one dish.
0:06:43 > 0:06:45Let's cook.
0:07:02 > 0:07:06Linda Lusardi's ex-model, actress and a mum.
0:07:06 > 0:07:08John, she's got a good touch.
0:07:08 > 0:07:12Great mayonnaise, well seasoned, lovely, crispy scampi. You must be pleased with yourself?
0:07:12 > 0:07:15Yeah, I am quite.
0:07:15 > 0:07:19She can cook! But some of her creations are a little flamboyant.
0:07:19 > 0:07:25- Really heavy salty bacon with smoked salmon is ghastly.- Really?!
0:07:25 > 0:07:27Absolutely ghastly. Yeah.
0:07:28 > 0:07:33I perhaps try and be a bit clever and add too many flavours on one plate.
0:07:33 > 0:07:36I just think I've got to be a bit more focused
0:07:36 > 0:07:40and not waffle between, shall I do that, or do that dish?
0:07:40 > 0:07:43And then end up doing a mixture of the two which doesn't work.
0:07:45 > 0:07:48I don't think I've ever seen you this nervous, Linda.
0:07:48 > 0:07:52I don't know what's the matter with me today. I feel like crying.
0:07:52 > 0:07:54I want to get it right and I don't want to go home.
0:07:54 > 0:07:58I'm used to working with nerves on stage and different things
0:07:58 > 0:08:01so it won't affect what's happening here,
0:08:01 > 0:08:03it'll just affect my heart rate.
0:08:03 > 0:08:04I've never cooked rabbit before.
0:08:04 > 0:08:08And I've got a bunny at home.
0:08:08 > 0:08:10Thumper.
0:08:10 > 0:08:15And I know my kids are going to hate me for cooking this today.
0:08:21 > 0:08:24Nick, instantly recognised actor from Hollyoaks.
0:08:24 > 0:08:28John, he is a very good cook. I think he understands good food.
0:08:28 > 0:08:30I can understand why it's selling.
0:08:30 > 0:08:34It's nicely seasoned, tang of a bit of cheese, sweetness of tomato.
0:08:34 > 0:08:36It's pretty good.
0:08:36 > 0:08:39But basic errors let him down.
0:08:39 > 0:08:43You're trying to hide stuff, aren't you? Hey? It doesn't work.
0:08:45 > 0:08:49How far has MasterChef begun to encroach on your life?
0:08:49 > 0:08:53I sat and cooked the other night for about four hours,
0:08:53 > 0:08:56just trying to make little bits for my pals and that.
0:08:56 > 0:08:59And I can't stop thinking about it all the time.
0:08:59 > 0:09:03At night, sitting there dreaming, does that go with that? Yeah, so quite a lot!
0:09:04 > 0:09:07Are you feeling confident about today?
0:09:07 > 0:09:11I'm trying to be calm. I'm hoping it's all under control. I've never cooked with rabbit
0:09:11 > 0:09:15or this cabbage or polenta so it's a first on all fronts for me.
0:09:15 > 0:09:17- Nick, good luck.- Thank you.
0:09:20 > 0:09:23If I had to go, I would genuinely be gutted.
0:09:26 > 0:09:31So I think I'll just keep it nervous instead of being too cocky.
0:09:53 > 0:09:5635 minutes left.
0:10:03 > 0:10:07Michelle, a driven business woman and an entrepreneur.
0:10:07 > 0:10:11She is truly driven, but right now in this competition,
0:10:11 > 0:10:13she is inconsistent.
0:10:18 > 0:10:20I'm so sorry.
0:10:20 > 0:10:22I don't think this is good enough.
0:10:26 > 0:10:29But there have been some signs of talent.
0:10:29 > 0:10:32I think it's seasoned, sweetened, very well.
0:10:32 > 0:10:34There you go. Thank you, enjoy.
0:10:39 > 0:10:41Competition got under your skin yet?
0:10:41 > 0:10:44- I can't believe it's taken over my life, to be honest.- Has it?
0:10:44 > 0:10:50I can't do my own job at the moment. It's driving me insane. I just...
0:10:50 > 0:10:53I want to improve so much. The pressure is unbelievable.
0:10:53 > 0:10:57I thought that being a business person was pressure, but, oh no...
0:10:57 > 0:11:00You leave your brain outside the door.
0:11:00 > 0:11:05Hopefully it's come in with me today. Cheers.
0:11:08 > 0:11:12I didn't enjoy it at the start but now I'm starting to relax,
0:11:12 > 0:11:15I'm starting to love it.
0:11:15 > 0:11:18I didn't realise I would enjoy it so much.
0:11:25 > 0:11:30Darren, Olympiad and a gold medal winner. Let's remember that.
0:11:30 > 0:11:33He's a fighter, he's a competitor.
0:11:34 > 0:11:38Your scampi, the batter is a really nice coating. All round, not bad.
0:11:38 > 0:11:43He has boundless enthusiasm, John, and energy,
0:11:43 > 0:11:46but will that be enough to push him into the next round?
0:11:46 > 0:11:49- What was the idea of putting the spaghetti in it?- Thicken it up.
0:11:49 > 0:11:53What is the basis of the soup? What is it?
0:11:53 > 0:11:55Water.
0:11:59 > 0:12:00Is this your sort of food?
0:12:00 > 0:12:02Rabbit? Come on!
0:12:02 > 0:12:05They're little things that just prance around fields,
0:12:05 > 0:12:07I don't eat rabbit.
0:12:07 > 0:12:10I have no idea how it's supposed to taste...
0:12:11 > 0:12:13..but I'm going to have to try it.
0:12:13 > 0:12:15I just want to try and embrace new stuff.
0:12:15 > 0:12:19I am the type of person that goes to a restaurant
0:12:19 > 0:12:20because I've been there before
0:12:20 > 0:12:23and I'll order the same thing that I always order.
0:12:23 > 0:12:26Do you know what, Darren? I really admire your honesty.
0:12:26 > 0:12:29I think, if you're learning all the time, that's a great way to go.
0:12:29 > 0:12:31Thank you.
0:12:34 > 0:12:37I've tried to take on board everything that I've been told.
0:12:37 > 0:12:42Pressure I can handle, that's the easy part.
0:12:42 > 0:12:44It's the cooking that I'm struggling with.
0:12:49 > 0:12:51Just eight minutes left.
0:12:54 > 0:12:55HE GASPS
0:12:55 > 0:12:57Mother Fletcher.
0:12:57 > 0:12:58Cold water.
0:12:58 > 0:13:00Straight into cold water.
0:13:03 > 0:13:07Never take pan from oven unless using cloth.
0:13:07 > 0:13:08HE LAUGHS
0:13:13 > 0:13:14That'll be all right.
0:13:25 > 0:13:28Your last 60 seconds. Please, come on.
0:13:37 > 0:13:40Done. Finished. Stop.
0:13:41 > 0:13:43Stop.
0:14:02 > 0:14:06Today we asked you to cook rabbit wrapped in pancetta
0:14:06 > 0:14:09with soft polenta and cabbage.
0:14:09 > 0:14:13What I was looking for is the bacon all lovely and crispy, evenly coloured.
0:14:13 > 0:14:15The inside of the rabbit still moist.
0:14:15 > 0:14:18Creamy, soft polenta, full of flavour with a little bit of garlic,
0:14:18 > 0:14:21salty Parmesan cheese, and well-seasoned, soft cabbage.
0:14:24 > 0:14:26Nick, we're going to start with yours.
0:14:30 > 0:14:33I think your slices of rabbit are too unwieldy, too big
0:14:33 > 0:14:35and you've cut them on an angle
0:14:35 > 0:14:39which means we've got flappy pancetta.
0:14:44 > 0:14:48It tastes great, it tastes really really good.
0:14:48 > 0:14:51Your polenta is fantastic.
0:14:51 > 0:14:53Fantastic. Seasoned, soft,
0:14:53 > 0:14:56really creamy and just a hint of that Parmesan cheese.
0:14:56 > 0:14:58It deserves to look better.
0:14:58 > 0:15:00Right.
0:15:05 > 0:15:09I think the coooking of the polenta and the cabbage is great.
0:15:09 > 0:15:11Well seasoned, lovely texture.
0:15:11 > 0:15:13Your rabbit is cooked really well,
0:15:13 > 0:15:15it's still lovely and juicy and moist.
0:15:15 > 0:15:19It's a dainty dish, it deserves a little bit of time and effort
0:15:19 > 0:15:22just preparing the meat, but, Nick, you've got a good palate.
0:15:23 > 0:15:26I saw somebody cutting something on an angle the other day
0:15:26 > 0:15:28and I thought, "Ooh, I'll do that.
0:15:28 > 0:15:31Trying to be a bit too cocky, but, erm, yeah, on the whole
0:15:31 > 0:15:33I'm pleased cos they said, at the end of the day,
0:15:33 > 0:15:37it was all very tasty, which is always good!
0:15:37 > 0:15:38Michelle.
0:15:45 > 0:15:48It looks like a dish that should come out of a restaurant,
0:15:48 > 0:15:51the way it's been presented.
0:15:56 > 0:16:01The recipe said, "In the oven for 15 minutes,"
0:16:01 > 0:16:04I know what time you brought it out and it was 25 minutes...
0:16:04 > 0:16:06but is has to be said, Michelle,
0:16:06 > 0:16:09that everything on that plate is really well seasoned.
0:16:09 > 0:16:12I know there's a few mistakes here, but do you know what?
0:16:12 > 0:16:15I think you should be really proud of what you've done today.
0:16:21 > 0:16:25Meat is getting a little bit dry, it's not written off,
0:16:25 > 0:16:26it's getting a little bit dry.
0:16:26 > 0:16:29The texture of your polenta is lovely.
0:16:29 > 0:16:31A great looking dish.
0:16:32 > 0:16:35My presentation I thought was ace.
0:16:35 > 0:16:40I've never actually wanted to please two people as much in all my life!
0:16:41 > 0:16:43Darren.
0:16:55 > 0:16:58You can taste when things started to go wrong when you burnt yourself.
0:17:00 > 0:17:04Your rabbit is beautifully cooked, really well seasoned.
0:17:04 > 0:17:06Nice and tight, lovely little rounds of it.
0:17:06 > 0:17:10Your cabbage is full of water and the polenta,
0:17:10 > 0:17:12it needed a bit more cream, a bit more parmesan,
0:17:12 > 0:17:14but I got to say,
0:17:14 > 0:17:18considering where you were at 15 minutes in to this
0:17:18 > 0:17:22- and you did really hurt yourself, I think it's a good job.- Thank you.
0:17:30 > 0:17:35Good meat, decent polenta, bad cabbage.
0:17:38 > 0:17:40It did seem like the judges were quite, er,
0:17:40 > 0:17:44proud or happy that I pushed on, but I don't know any different.
0:17:44 > 0:17:46I don't really quit, so...
0:17:46 > 0:17:48Yeah.
0:17:48 > 0:17:50Linda, your turn.
0:17:56 > 0:17:59I don't know why you decided to grate more parmesan cheese
0:17:59 > 0:18:00over the top of your polenta.
0:18:00 > 0:18:04I don't know why you've decided to put sprigs of raw cabbage
0:18:04 > 0:18:05on top of your rabbit,
0:18:05 > 0:18:09but I do like the way you've kept thise lovely little rounds.
0:18:14 > 0:18:17Your cabbage is buttery, lovely and soft, really well seasoned.
0:18:17 > 0:18:21Erm, you rabbit, it's starting to go a little bit dry, a bit chewy,
0:18:21 > 0:18:23but not bad. Not bad at all.
0:18:23 > 0:18:26Don't mess around with it, don't keep chucking stuff at it.
0:18:26 > 0:18:29It won't get any better.
0:18:34 > 0:18:38I like your meat, BUT your polenta needs to be softer
0:18:38 > 0:18:40and it needs to have some parmesan added to it,
0:18:40 > 0:18:43- not just sprinkled on the top.- OK.
0:18:43 > 0:18:45Overall you've done a very decent job,
0:18:45 > 0:18:49- you can be pleased with yourself. - Thank you.
0:18:49 > 0:18:53I wasn't really sure how it was supposed to look or taste, or...
0:18:53 > 0:18:56Erm, I'm not a rabbit eater, I'm a rabbit lover!
0:18:56 > 0:18:59The next time we see you...
0:18:59 > 0:19:03One of you will be going home. Thanks very much.
0:19:07 > 0:19:09Not bad!
0:19:14 > 0:19:17- I felt as if I was going to cry... - I did!- ..over rabbit!
0:19:17 > 0:19:19- Didn't you hear me say. - I was like, ah!
0:19:19 > 0:19:22First of all, I was so upset cos my kids all said,
0:19:22 > 0:19:25"Oh, I hope you don't have to cook rabbit, Mum!"
0:19:26 > 0:19:29Good task, good task.
0:19:29 > 0:19:32It did test them, it did push them and they came out of it very well.
0:19:34 > 0:19:38Nick, he's really growing as a cook.
0:19:38 > 0:19:41It wasn't the best looking plate of food, but it tasted great.
0:19:41 > 0:19:44All well seasoned, a very, very good dish.
0:19:45 > 0:19:49Linda, she really didn't know anything about the rabbit.
0:19:49 > 0:19:50She keeps them, as pets!
0:19:50 > 0:19:53She's got one in the garden, she's just now cooked its cousin!
0:19:53 > 0:19:56I think Linda's got a good touch, considering her nerves
0:19:56 > 0:19:59she did very, very well.
0:20:00 > 0:20:05Michelle has finally fallen in love with food and this competition.
0:20:05 > 0:20:08She's not thinking about the boardroom but about the food,
0:20:08 > 0:20:10and it's beginning to show.
0:20:10 > 0:20:13It matters to her, and I think that shows on her plate,
0:20:13 > 0:20:17I think probably the best looking plate, but there were mistakes on there.
0:20:17 > 0:20:20It's impressive how fast Darren is learning.
0:20:20 > 0:20:23I think he probably had the best cooked rabbit today.
0:20:23 > 0:20:27Darren burned himself, but at least he soldiered on and he put up a plate of food.
0:20:33 > 0:20:34So far this week,
0:20:34 > 0:20:38the celebrities have been tested on their basic skill...
0:20:38 > 0:20:41..teamwork...
0:20:41 > 0:20:43..and refined cooking.
0:20:45 > 0:20:47They now have one last chance to prove
0:20:47 > 0:20:50they've got what it takes to stay in the competition,
0:20:50 > 0:20:54because one of them will be going home.
0:20:55 > 0:20:59We get a chance to see them cook their own food.
0:20:59 > 0:21:00The pressure is really on.
0:21:02 > 0:21:06This is my own recipe, my starter, my main course.
0:21:06 > 0:21:10Hopefully I'll be able to gain some brownie points.
0:21:10 > 0:21:12There's no excuses if we get this one wrong,
0:21:12 > 0:21:15I can't blame it on the fact I haven't cooked a rabbit before
0:21:15 > 0:21:17or I've never seen the ingredients.
0:21:17 > 0:21:20If I get it wrong, I've really got only myself to blame.
0:21:20 > 0:21:24In theory it should be easy, going in and cooking this,
0:21:24 > 0:21:27but I don't know, in there when the pressure's on...
0:21:27 > 0:21:30Hopefully it'll go all right, fingers crossed.
0:21:30 > 0:21:35This is my opportunity to express myself and be the best that I can be.
0:21:54 > 0:21:58Your two courses, one hour - let's cook.
0:22:12 > 0:22:14What is your dish, Darren, your winning dish?
0:22:14 > 0:22:18It's a spicy chicken dish with basmati rice,
0:22:18 > 0:22:22with a starter of garlic mushroom with Stilton cheese.
0:22:22 > 0:22:26How are you serving the mushrooms? Are they on anything?
0:22:26 > 0:22:27No. They're on their own.
0:22:27 > 0:22:30- Just a bowl of mushrooms? - Just a bowl of mushrooms.
0:22:30 > 0:22:33I don't know West Indian starters,
0:22:33 > 0:22:37so I asked somebody for advice on a starter and they said that.
0:22:37 > 0:22:39My wife's been my guinea pig, that's it.
0:22:39 > 0:22:41I don't eat mushrooms.
0:22:41 > 0:22:43- You don't eat mushrooms?!- No.
0:22:43 > 0:22:47Are you seriously saying you're cooking us something you don't eat
0:22:47 > 0:22:48so you can't taste it?
0:22:48 > 0:22:51I can taste the sauce, because I like cheese,
0:22:51 > 0:22:54but I don't like the texture, I don't like mushrooms.
0:22:54 > 0:22:55- Darren?- Yes, my friend?
0:22:55 > 0:22:57- Good luck.- Thank you.
0:22:59 > 0:23:04I love the idea of that West Indian chicken with the plantain and the spicy sauce,
0:23:04 > 0:23:06but why is he cooking mushrooms if he doesn't eat them?
0:23:06 > 0:23:09Just blue cheese and mushrooms on a plate?
0:23:09 > 0:23:11It sounds weird.
0:23:13 > 0:23:16Today gives me the opportunity to cook what I know,
0:23:16 > 0:23:20instead of rabbit and crab and all kinds of crazy stuff.
0:23:20 > 0:23:23West Indian cooking's about cooking from the soul,
0:23:23 > 0:23:28so I'll go out there and try and cook the best dish I can cook today.
0:23:33 > 0:23:36This is the first time I've planned my dishes,
0:23:36 > 0:23:39and that makes me feel so comfortable.
0:23:39 > 0:23:42I always say to my team at work in the business,
0:23:42 > 0:23:44"Fail to plan, plan to fail."
0:23:47 > 0:23:49Michelle, what are you cooking for us today?
0:23:49 > 0:23:51My dishes are very Scottish.
0:23:51 > 0:23:56Stornoway black pudding with scallops with a balsamic dressing,
0:23:56 > 0:23:59and then my main course will be venison.
0:23:59 > 0:24:01Will they be good enough to stay in the competition?
0:24:01 > 0:24:05I think they're good enough. My confidence is growing.
0:24:05 > 0:24:09I didn't have the best start to this competition,
0:24:09 > 0:24:11I've not been as good as I thought I would be,
0:24:11 > 0:24:16so I've been cooking, I was in the kitchen till 1 o'clock this morning.
0:24:16 > 0:24:21Hopefully I can show you that my two dishes will be fantastic.
0:24:24 > 0:24:27Michelle, scallops and black pudding, bacon...
0:24:27 > 0:24:29..balsamic vinegar? Really?
0:24:29 > 0:24:32That's big flavours. What will survive?
0:24:35 > 0:24:3725 minutes gone.
0:24:48 > 0:24:51I've been practising my dishes quite a lot recently.
0:24:51 > 0:24:53About 35 times I've cooked it.
0:24:53 > 0:24:55They have gone wrong on occasion,
0:24:55 > 0:24:59so I'd say it's about 70-30 chances of it all going right.
0:25:01 > 0:25:04Nick, what are you going to cook for us today?
0:25:04 > 0:25:08I'm doing pan-fried cod with chorizo and garlic
0:25:08 > 0:25:10on a bed of broccoli florets,
0:25:10 > 0:25:13and for dessert I'm doing a moist chocolate cake
0:25:13 > 0:25:16with vanilla whip cream and a raspberry coulis.
0:25:16 > 0:25:18I'm hoping you like it, I did the chocolate for Greg
0:25:18 > 0:25:22cos I know he likes the old puddings, so hopefully it'll go down well.
0:25:22 > 0:25:24All right, Nick.
0:25:24 > 0:25:25Timing is very important.
0:25:25 > 0:25:29Is there anything else you're worried about with these dishes?
0:25:29 > 0:25:31No, I've practised it a few times at home, and anyone
0:25:31 > 0:25:35who's been round my house, I've been cooking for them recently,
0:25:35 > 0:25:37so I'm just hoping with the timings I get it right...
0:25:37 > 0:25:39ALARM BEEPING
0:25:39 > 0:25:40And my cake doesn't go wrong.
0:25:40 > 0:25:42Talk about timings, mate.
0:25:45 > 0:25:50John, how many contestants trip up with a chocolate cake or a chocolate fondant?
0:26:01 > 0:26:05I think I need to demonstrate to John and Greg
0:26:05 > 0:26:07that I don't over fuss everything,
0:26:07 > 0:26:10because at the moment I've always at the last minute
0:26:10 > 0:26:16added or done something to my dish which has been criticised.
0:26:19 > 0:26:21Linda, what are your two courses?
0:26:21 > 0:26:27I'm doing a mint pea soup followed by medallions of beef with a pepper sauce.
0:26:27 > 0:26:31It doesn't sound like you're going to chuck in unnecessary ingredients.
0:26:31 > 0:26:34No, I'm trying to let it stand for itself
0:26:34 > 0:26:36and not put any Lusardi-isms on it.
0:26:36 > 0:26:39And how much would you like to go through today?
0:26:39 > 0:26:42It'd be wonderful to go through today.
0:26:42 > 0:26:44It's important to be thought of as a good cook,
0:26:44 > 0:26:47because you do it every day as a mother, and it is like someone
0:26:47 > 0:26:50saying you're a bad mother to say you can't cook.
0:26:50 > 0:26:53- Interesting, so this is really personal to you?- Yeah, absolutely.
0:26:53 > 0:26:58- Linda, the smile is back, good luck.- Thank you.
0:27:02 > 0:27:03Pea soup? Mmm, I don't know.
0:27:03 > 0:27:07Is it going to be thick enough, beautiful and bright green?
0:27:07 > 0:27:08Not quite sure.
0:27:08 > 0:27:11She's doing a piece of beef, which is classic cooking.
0:27:11 > 0:27:15My question is, is she going to mess it up adding loads of things that aren't needed?
0:27:15 > 0:27:17That's what she's done so far.
0:27:21 > 0:27:23You've got only seven minutes.
0:27:25 > 0:27:28This isn't cooked enough.
0:27:28 > 0:27:30Damn.
0:27:37 > 0:27:39Oh, it's terrible.
0:27:50 > 0:27:52Last two minutes.
0:28:13 > 0:28:14Time's up. Stop.
0:28:32 > 0:28:36Michelle has made a starter of pan-fried scallops
0:28:36 > 0:28:43with black pudding, rocket, pancetta, tomato salsa and a balsamic dressing.
0:28:43 > 0:28:45I tell you, you were racing at the end,
0:28:45 > 0:28:48no wonder - look what you've attempted.
0:28:48 > 0:28:51You didn't play safe, you've really gone for it.
0:28:56 > 0:29:00You've cooked really well, I can discern all of those flavours,
0:29:00 > 0:29:03but I don't want that many flavours with my scallop.
0:29:03 > 0:29:05That is too muddled.
0:29:05 > 0:29:07OK.
0:29:14 > 0:29:16It's a really impressive looking dish,
0:29:16 > 0:29:20but, by putting so many ingredients together, they're battling with each other,
0:29:20 > 0:29:24And it's a real shame, because you've cooked really well, Michelle.
0:29:26 > 0:29:31Michelle's main course is roast loin of venison with creamy potatoes,
0:29:31 > 0:29:36carrots and spring onions, and a port, cranberry and juniper jus.
0:29:44 > 0:29:47The meat is cooked really well, I really like that sauce
0:29:47 > 0:29:51that's deep and fruity and wine, and the cranberries,
0:29:51 > 0:29:55they give a lovely fruitiness, an even deeper wine flavour.
0:29:55 > 0:30:00Spring onion is a little harsh, a little out of place.
0:30:00 > 0:30:03Everything else, I think, is delightful.
0:30:09 > 0:30:13That sauce, rich with those juniper berries, is like having a gin.
0:30:13 > 0:30:17It's like having a martini with a cranberry and port stuck in it.
0:30:17 > 0:30:19I think that sauce is really good,
0:30:19 > 0:30:23but for me, the cream in those potatoes is misplaced.
0:30:23 > 0:30:26Don't try to be too ambitious.
0:30:26 > 0:30:28I'm exhausted!
0:30:28 > 0:30:33Seven pans going, an oven and two frying pans and...
0:30:33 > 0:30:35Your work ethic is unchallenged.
0:30:35 > 0:30:37It's whether you've got the dishes right.
0:30:40 > 0:30:47Darren has made a starter of garlic mushrooms in melted blue cheese.
0:30:52 > 0:30:56It's strong, really strong with that blue cheese
0:30:56 > 0:30:58and the almost neutral flavour of a mushroom.
0:31:00 > 0:31:01That's not a dish.
0:31:01 > 0:31:06- It's the filling for something or it's the sauce for something.- OK.
0:31:06 > 0:31:08That's not a dish.
0:31:14 > 0:31:18Mushrooms and blue cheese and a sauce
0:31:18 > 0:31:22I think would be a really lovely thing just on a piece of toast.
0:31:22 > 0:31:25It just needs something else to bring it together as a dish.
0:31:27 > 0:31:32Darren's main course is West Indian spicy chicken
0:31:32 > 0:31:35served with plantain, rice and peppers.
0:31:35 > 0:31:38Now, this is a completely different story.
0:31:38 > 0:31:39Look at the colour!
0:31:39 > 0:31:42- You've brought a bit of sunshine into our studio.- Thank you.
0:31:49 > 0:31:51Some very good flavours on there.
0:31:51 > 0:31:54Soft chicken, well-seasoned, sweetness of plantain,
0:31:54 > 0:31:57sweetness of the peppers and a little bit of spice.
0:31:57 > 0:32:01I like that dish. It looks good, it tastes very nice.
0:32:09 > 0:32:12That chicken is lovely and soft and still juicy,
0:32:12 > 0:32:14your rice is absolutely perfect.
0:32:14 > 0:32:17I love the plantain with the chicken and the spiciness of the chicken.
0:32:17 > 0:32:21- I think the dish is fantastic. - (Thank you.)
0:32:21 > 0:32:22Look at the difference,
0:32:22 > 0:32:25the difference in colour and in the effort.
0:32:25 > 0:32:27No, it's not that there was lack of effort,
0:32:27 > 0:32:30it's just that, like you said, there's lack of knowledge.
0:32:30 > 0:32:34If I'm lucky enough to progress, you're right, I have to get more adventurous.
0:32:36 > 0:32:43Nick has pan-fried his fish and served it with chorizo and broccoli.
0:32:49 > 0:32:53Your fish is absolutely perfectly cooked.
0:32:53 > 0:32:57Crispy skin, translucent flesh but yet falling apart in shards.
0:32:57 > 0:33:01That wonderful flavour of that paprika-rich spicy sausage,
0:33:01 > 0:33:05little bit of chilli - brilliant, absolutely brilliant.
0:33:14 > 0:33:16You have beautiful fish there, really beautiful.
0:33:16 > 0:33:20Still bouncy, it's meaty, but it's falling apart.
0:33:20 > 0:33:23- I think you cook really, really well.- Thanks.
0:33:26 > 0:33:28For dessert, he's made moist chocolate cake
0:33:28 > 0:33:32with vanilla whipped cream and raspberry coulis.
0:33:36 > 0:33:40I saw the cake come out of the oven the first time
0:33:40 > 0:33:42and as you cut in it, it literally oozed out liquid,
0:33:42 > 0:33:45- it wasn't cooked all the way through. - Yeah.
0:33:45 > 0:33:48But at least we've got something on a plate.
0:33:54 > 0:33:57Flavour combination absolutely perfect.
0:33:57 > 0:34:00Rich vanilla cream, sour but sweet raspberry coulis,
0:34:00 > 0:34:03and a very rich, dense chocolate cake,
0:34:03 > 0:34:10but...it is still like eating raw cake mix. Erm... Bother.
0:34:13 > 0:34:17Obviously cakes need to be firm enough so you can at least stick a candle on them!
0:34:23 > 0:34:26You've gone for classic flavour combinations,
0:34:26 > 0:34:28they are absolutely right.
0:34:28 > 0:34:32That tastes great, but the technical side of it is letting you down.
0:34:32 > 0:34:35The pressure got to me a little bit. I'm not happy.
0:34:38 > 0:34:42Linda has made a starter of minted pea soup.
0:34:49 > 0:34:51I was worried your soup would be thin and it is,
0:34:51 > 0:34:55but there's lots and lots of heady mint in there.
0:34:55 > 0:34:59There's a bit of sweet pea in the background. It's very well-seasoned.
0:34:59 > 0:35:01It's almost there, Linda, it's almost there.
0:35:08 > 0:35:11I like the combination of mint and pea, I think it's beautiful
0:35:11 > 0:35:14and I'm getting the mint beautifully and the sweet pea,
0:35:14 > 0:35:15but it's all a little too thin.
0:35:18 > 0:35:23Her main course is steak medallions with a peppercorn sauce
0:35:23 > 0:35:26served with new potatoes and cherry tomatoes.
0:35:32 > 0:35:36The new potatoes, the steak - really well cooked.
0:35:36 > 0:35:41- That sauce is delicious. - Thank God for that.
0:35:41 > 0:35:45It's almost caramel sweet, but with a good whack of pepper in it,
0:35:45 > 0:35:47loads of brandy.
0:35:47 > 0:35:51Almost truffle richness going beautifully with that piece of beef.
0:35:58 > 0:36:02You have cooked a really nice steak and you have made a really,
0:36:02 > 0:36:07really good sauce, but those little cherry tomatoes are too powerful,
0:36:07 > 0:36:10too strong and I don't believe they should be on that plate.
0:36:10 > 0:36:12I'm pleased about the sauce
0:36:12 > 0:36:15because that's, kind of, a lot of me in that sauce, but...
0:36:15 > 0:36:18You've put a lot of effort in, your heart and soul.
0:36:18 > 0:36:23I've never cooked under such stressful, you know, situation.
0:36:23 > 0:36:25It's got to me today.
0:36:30 > 0:36:35Tough day today, we know that and now, for us, the toughest bit.
0:36:35 > 0:36:37We need to make a decision
0:36:37 > 0:36:40because at the end of this one of you is leaving us.
0:36:40 > 0:36:42Thanks very much, off you go.
0:36:50 > 0:36:53I've looked at people on this show and thought,
0:36:53 > 0:36:55- "What are they crying for?"- I know.
0:36:55 > 0:36:57- Now I know!- Now you know.
0:36:57 > 0:37:00The pressure takes you totally out of your comfort zone,
0:37:00 > 0:37:03so that you don't think clearly.
0:37:05 > 0:37:08Four celebrities all keen to show us what they're made of.
0:37:08 > 0:37:12- Who stays and who goes?- Difficult judging job, John, difficult.
0:37:12 > 0:37:16Because you can see the progress, you can see where they want to go.
0:37:16 > 0:37:19You can see the ambition.
0:37:19 > 0:37:20Now, Nick.
0:37:20 > 0:37:22I thought Nick's fish dish was really good.
0:37:22 > 0:37:24The fish was beautifully cooked.
0:37:24 > 0:37:27The combination of that spicy sausage and that beautiful fish,
0:37:27 > 0:37:30I thought was a really good idea
0:37:30 > 0:37:35and chocolate cake and raspberries, vanilla cream - absolute perfect combination.
0:37:35 > 0:37:37His chocolate cake didn't cook.
0:37:37 > 0:37:38Disaster.
0:37:38 > 0:37:41Almost write-off there for Nick.
0:37:41 > 0:37:43I was obviously gutted that it didn't turn out perfect
0:37:43 > 0:37:47because, like I said, I'd practised it a good few times.
0:37:47 > 0:37:50I'm more annoyed that I sucked up to Greg a bit
0:37:50 > 0:37:52by doing a pudding in the first place
0:37:52 > 0:37:54because it wasn't a very good one!
0:37:54 > 0:37:56BUT I know Nick is a good cook
0:37:56 > 0:37:59because I've seen him throughout this competition.
0:37:59 > 0:38:03I really do agree. I think about the crab cakes and how good they were.
0:38:03 > 0:38:06I think about him doing the mass catering lasagne
0:38:06 > 0:38:08and how it sold so well.
0:38:08 > 0:38:10I think Nick has got a place in the competition.
0:38:10 > 0:38:14And the other person I think cooks a fair bit is Linda Lusadi.
0:38:14 > 0:38:18I LOVE minted pea soup, I think it's great. Hers was too watery.
0:38:18 > 0:38:22The beef dish I thought was a really lovely concept.
0:38:22 > 0:38:25For me, that sauce was just fantastic.
0:38:25 > 0:38:28I've always thought she's got a decent touch.
0:38:28 > 0:38:32- I still feel the same about her. - There have been strange inventions
0:38:32 > 0:38:35with crab on toast and mashed potato,
0:38:35 > 0:38:39but every little individual part of what she cooks is cooked really well.
0:38:39 > 0:38:45I think the more tasks you do, the more hungry for it you become
0:38:45 > 0:38:47and the better you want to be.
0:38:47 > 0:38:48Linda and Nick stay.
0:38:48 > 0:38:52- Now the discussion is between Michelle and Darren.- Mm.
0:38:52 > 0:38:56Michelle today was the one who pushed herself the most,
0:38:56 > 0:39:00but the issue she had was she was slightly over ambitious.
0:39:00 > 0:39:04I think her starter, she'd cooked everything brilliantly well.
0:39:04 > 0:39:10I don't agree that a scallop needs that many plate companions.
0:39:10 > 0:39:13The main course, she made an amazingly good sauce,
0:39:13 > 0:39:17really good sauce, and she cooked the venison really well.
0:39:17 > 0:39:20But underneath that was this creamy potato.
0:39:20 > 0:39:24She put a lot of work into those dishes, John, a lot of work,
0:39:24 > 0:39:27but they weren't completely successful.
0:39:27 > 0:39:30I pushed myself to the limit and beyond.
0:39:30 > 0:39:32You can't do any more than that.
0:39:32 > 0:39:35At the start of the competition it was a disaster.
0:39:35 > 0:39:38I think of the fish, the filleting and stabbing herself.
0:39:38 > 0:39:40The scampi disaster
0:39:40 > 0:39:43when we only got a plate of soggy chips,
0:39:43 > 0:39:45no mayonnaise and no scampi.
0:39:45 > 0:39:48It does worry me a little bit.
0:39:48 > 0:39:52I think Darren showed a real lack of ambition with that starter.
0:39:52 > 0:39:56To put mushrooms into a pot and melt cheese over them, almost a cop-out.
0:39:56 > 0:40:00He hasn't got a great deal of experience and it showed today.
0:40:00 > 0:40:03But that West Indian dish was fantastic.
0:40:05 > 0:40:09If Darren stays in this competition and focuses only on West Indian food,
0:40:09 > 0:40:11I will be a happy man.
0:40:11 > 0:40:14When he tried to invent stuff in his mind,
0:40:14 > 0:40:16he doesn't have the experience yet.
0:40:16 > 0:40:19If you think about the high points so far with Darren,
0:40:19 > 0:40:23the jerk chicken-style dish, which was really full of flavour.
0:40:23 > 0:40:26The chicken today with rice and spices - really good,
0:40:26 > 0:40:29BUT crab and spaghetti soup, that was a weird one.
0:40:29 > 0:40:33I think the question is, will he be able to keep up?
0:40:35 > 0:40:38I have no idea what my chances are of going through.
0:40:38 > 0:40:41I'm loving this experience and that's the important thing.
0:40:41 > 0:40:45and you want to stay in, you want to see how far you can get.
0:40:45 > 0:40:46OK, who's it going to be?
0:41:00 > 0:41:02It's been tough.
0:41:02 > 0:41:06Three days we've been with you and we've really pushed you,
0:41:06 > 0:41:08but of course there's the moment of reckoning.
0:41:21 > 0:41:26The celebrity leaving the competition is...
0:41:40 > 0:41:41..Darren. Sorry, Darren.
0:41:51 > 0:41:55I would've loved to have gone further and learnt a lot more,
0:41:55 > 0:41:58but you know, for me it's the end of the journey.
0:41:58 > 0:42:01There's no more I could've done.
0:42:14 > 0:42:16I'm shocked! Like, really shocked.
0:42:16 > 0:42:20I would never have thought I would get through the first round of MasterChef.
0:42:20 > 0:42:22I mean, what an achievement!
0:42:25 > 0:42:27I'm over the moon, yeah.
0:42:27 > 0:42:30It means a lot to just get through that initial phase
0:42:30 > 0:42:32and hopefully go through in the next round as well.
0:42:36 > 0:42:39I'm absolutely thrilled to still be here. I can't believe it!
0:42:39 > 0:42:40I really can't.
0:42:40 > 0:42:44Yeah, I'm going to grab it by both horns now.
0:42:51 > 0:42:55Tomorrow, the battle continues
0:42:55 > 0:43:01as these three celebrities go to the next stage of the competition.
0:43:01 > 0:43:05Two rib-eye, medium rare. Now, please.
0:43:05 > 0:43:07The heat is on.
0:43:07 > 0:43:11I really need three scallops right now.
0:43:11 > 0:43:13I can't make these cook quicker
0:43:13 > 0:43:15and they're shouting for it and it's not ready.
0:43:15 > 0:43:17Ah!
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