0:00:03 > 0:00:1116 celebrities are battling it out to win the coveted Masterchef crown.
0:00:11 > 0:00:15I won't to go all the way, I want to get to the final, I want to win it.
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:26To win Masterchef it would be absolutely amazing.
0:00:26 > 0:00:29I dream every single night about food.
0:00:29 > 0:00:32I think Masterchef has turned me into a nutter.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:54All this week these three celebrities have been set challenges
0:00:54 > 0:00:57to determine their expertise.
0:00:57 > 0:01:03At the end of the week only the best will go through to the semi-finals.
0:01:05 > 0:01:07Today they'll be thrown in at the deep end,
0:01:07 > 0:01:11cooking to a professional standard in a busy London restaurant.
0:01:11 > 0:01:15Two rib-eye, medium rare, now please.
0:01:15 > 0:01:19Then they'll have to show John and Greg what they've learnt.
0:01:19 > 0:01:22I'm really surprised how tough Masterchef is.
0:01:22 > 0:01:24This year there's even harder challenges.
0:01:24 > 0:01:28If I was to leave Masterchef at the end of the week
0:01:28 > 0:01:30I would be disappointed.
0:01:33 > 0:01:36I've got so much out of it so far.
0:01:36 > 0:01:39I've really got the Masterchef bug.
0:01:39 > 0:01:44I'm absolutely determined to keep improving and go further.
0:01:48 > 0:01:54It's 9am and Linda, Michelle and Nick
0:01:54 > 0:01:58are heading to cook in their first professional service.
0:01:58 > 0:02:02Yeah, looking forward to it, going to a restaurant and being a chef
0:02:02 > 0:02:05for the day, and I'm on board the honey wagon here with the girls.
0:02:05 > 0:02:08I'm really excited about the restaurant,
0:02:08 > 0:02:11I'm really looking forward to it,
0:02:11 > 0:02:13and I promise I'm not going to cry.
0:02:15 > 0:02:16I'm extremely nervous
0:02:16 > 0:02:19because know that it's going to be high, high pressure.
0:02:26 > 0:02:30This is a culinary baptism of fire.
0:02:30 > 0:02:33Today they face the white hot heat of a restaurant kitchen.
0:02:33 > 0:02:37I hope they've got their gloves on.
0:02:39 > 0:02:44They've been sent to Redhook in London's Farringdon district
0:02:44 > 0:02:47which specialises in seafood and steak.
0:02:49 > 0:02:50For them it's an exciting experience,
0:02:50 > 0:02:52for us it will give us an insight as to whether
0:02:52 > 0:02:55they can actually cope with the pressure of this competition.
0:02:57 > 0:03:01- Hi. Good morning, guys.- Morning. - My name is Jose.- Morning, Jose.
0:03:01 > 0:03:02I'll be your head chef for the day.
0:03:02 > 0:03:04You guys will be cooking for our customers.
0:03:04 > 0:03:05We've got our busiest service today.
0:03:05 > 0:03:07Make your way to the kitchen and we'll crack on.
0:03:07 > 0:03:10- Thank you.- Thank you.
0:03:12 > 0:03:14Former model Linda Lusardi
0:03:14 > 0:03:19is cooking an starter of seared pan fried scallops with chorizo,
0:03:19 > 0:03:22red pepper and parsley oil.
0:03:22 > 0:03:25You don't want to deep fry them, you want to pan fry them.
0:03:25 > 0:03:29So you grab your scallop, don't fry it, nice and gently into the pan.
0:03:29 > 0:03:35- A bit of butter in there. Can you see it all getting nice, golden? - Yeah.- And you flip the scallops over.
0:03:35 > 0:03:37Look at them. Beauties.
0:03:37 > 0:03:41Last minute you just want a touch of lemon juice.
0:03:41 > 0:03:44The lemon juice is doing two things, you are adding flavour into it
0:03:44 > 0:03:48and it's stopping the heat, so they stop cooking.
0:03:50 > 0:03:52A bit mind-boggled at the moment.
0:03:52 > 0:03:57I am nervous about it because if you are serving to members of the public it's important it's right,
0:03:57 > 0:04:00you want to get it right for the chef and get it right for yourself.
0:04:00 > 0:04:07Entrepreneur and former model Michelle has been put in charge
0:04:07 > 0:04:12of the rib-eye steak, with hand cut chips and bearnaise sauce.
0:04:12 > 0:04:15Before service you have to cut all of these down to portion.
0:04:15 > 0:04:18300 grams each.
0:04:18 > 0:04:22- So...two?- Two fingers.- Perfect.
0:04:22 > 0:04:24I might have no fingers left.
0:04:24 > 0:04:29You'll be fine. This is exactly what you are going to be doing.
0:04:29 > 0:04:30Adding a nice colour on it.
0:04:30 > 0:04:33Let's pretend it's been there for two minutes.
0:04:33 > 0:04:35- Two minutes for what? Medium?- Yeah.
0:04:35 > 0:04:38The rule of meat is if you cook it for two minutes
0:04:38 > 0:04:40you rest it for four minutes.
0:04:40 > 0:04:42So double the time you cook it, you rest it.
0:04:42 > 0:04:44That's the way you should do.
0:04:44 > 0:04:47- How hot is it in here?- It's not hot.- Oh.
0:04:49 > 0:04:52I have never in my life done anything like this.
0:04:52 > 0:04:53The pressure is on.
0:04:54 > 0:04:55That's hot.
0:04:55 > 0:05:01The saying is, if you can't stand the heat get out of the kitchen.
0:05:01 > 0:05:05Hollyoaks actor Nick is cooking pan fried lemon sole
0:05:05 > 0:05:08with a citrus, tomato and basil sauce.
0:05:08 > 0:05:09This is a lovely dish.
0:05:09 > 0:05:12If you don't do it properly it can be a horrible dish.
0:05:12 > 0:05:15- OK.- We dust the fish in flour.
0:05:17 > 0:05:20That hits the pan. You will start seeing it,
0:05:20 > 0:05:24right here you will start getting a little bit of brown.
0:05:24 > 0:05:27- Right.- That's when you know your fish has gone a nice golden colour.
0:05:27 > 0:05:28I've tilted the pan,
0:05:28 > 0:05:33and when you're flipping it over and the fish snaps into pieces
0:05:33 > 0:05:36- I'm sorry, but that's a no. - I won't be cocky.
0:05:36 > 0:05:39It is quite daunting.
0:05:39 > 0:05:41Old chef, Jose, he's just shown me how to do my fish
0:05:41 > 0:05:45and hopefully there won't be too many spoils and spillages.
0:05:49 > 0:05:57There's two hours till service. Michelle first has to prepare two bags of potatoes for her chips.
0:05:57 > 0:06:02One potato, two potato, three potato, more.
0:06:02 > 0:06:05I feel as if I've been peeling potatoes for hours.
0:06:05 > 0:06:08Do you know what? No more bingo wings.
0:06:13 > 0:06:16Linda has begun shelling 100 scallops.
0:06:18 > 0:06:20I've just opened my first scallop ever in my life
0:06:20 > 0:06:23and it's going OK, I don't think I'm doing it wrong.
0:06:23 > 0:06:27I wouldn't be adding anything else to this dish.
0:06:27 > 0:06:28Lusardi-isms are staying at home!
0:06:28 > 0:06:31I'm going to do it exactly as I was shown.
0:06:31 > 0:06:36Meanwhile, Nick has got the tricky job of filleting his lemon sole.
0:06:36 > 0:06:39I nearly went swimming.
0:06:39 > 0:06:43Can you just show me how to do this fish again, Chef?
0:06:43 > 0:06:46You want to start from the back to the head.
0:06:46 > 0:06:48Right.
0:06:48 > 0:06:52When it doesn't work you have to try and rescue.
0:06:52 > 0:06:55Right. Brilliant, Chef, thank you.
0:07:01 > 0:07:05There's now only 40 minutes until service.
0:07:05 > 0:07:10I'm hoping I'm on schedule but I'm not too sure, to be honest.
0:07:10 > 0:07:12I'm a bit out of my league.
0:07:12 > 0:07:14Should be all right.
0:07:14 > 0:07:16All right on the night.
0:07:18 > 0:07:21Michelle's only just started prepping her steak.
0:07:23 > 0:07:26- Michelle, how are we doing here with our meat?- Yes, fine, Chef.
0:07:26 > 0:07:27We need to crack on with that.
0:07:27 > 0:07:31You really, really need to step up the game. Everyone needs to step up their game.
0:07:31 > 0:07:33The heat is on, pressure's on.
0:07:34 > 0:07:40And Linda is still working on 100 scallops.
0:07:40 > 0:07:43I'm not sure there's 100 here though, if he's given me them all.
0:07:43 > 0:07:47I'll have to count. I've lost count now.
0:07:50 > 0:07:54- We've got 20 minutes and ah... - I know. I need to get the peppers in.
0:07:54 > 0:07:57Yeah. The peppers not in the oven yet?
0:07:57 > 0:07:59- No. You said to do these first.- Stop there. Get them in the oven now.
0:07:59 > 0:08:02Get them in the oven quickly, yeah.
0:08:02 > 0:08:07All right, lets speed up a little bit more because you're behind.
0:08:07 > 0:08:09Hey, everyone, hello.
0:08:09 > 0:08:13Oi, when I talk I want to hear people answer me.
0:08:13 > 0:08:17If I say something I want to hear, "Yes, no, maybe."
0:08:17 > 0:08:19Yes, Chef.
0:08:21 > 0:08:25- So much to do.- Michelle.- Yes, Chef?
0:08:25 > 0:08:27How are we doing on them steaks?
0:08:27 > 0:08:30- Yes, almost there, Chef. - Good. Good. Good. Keep going.
0:08:33 > 0:08:36SCREAM
0:08:41 > 0:08:45What's wrong? What happened? Let me see.
0:08:45 > 0:08:48Let me see. Let me see.
0:08:48 > 0:08:50Come here. Put your hand up.
0:08:50 > 0:08:53Where's, come, come, get out of the kitchen. No worries.
0:08:53 > 0:08:56It's nothing. No, no, it's nothing, it's not that bad.
0:08:56 > 0:09:00You are in my hands, you are in safe hands. Don't worry. Just look away.
0:09:00 > 0:09:02I don't know how bad her cut was, I didn't see it,
0:09:02 > 0:09:05but I know she's very distressed and upset.
0:09:05 > 0:09:08I just hope it can be patched up so she can carry on today
0:09:08 > 0:09:11because she'll be gutted if she doesn't get to do her service.
0:09:14 > 0:09:18Upstairs, the first customers are starting to arrive.
0:09:19 > 0:09:23Right guys, you've got five minutes to service.
0:09:23 > 0:09:26Oh, you're back. Well, done. Are you OK?
0:09:26 > 0:09:28I think I almost took the tip of my finger off.
0:09:28 > 0:09:31I'm feeling a nervous wreck
0:09:31 > 0:09:35but I think because I'm just in so much pain.
0:09:35 > 0:09:41But it's fine. I'm determined I am going to continue.
0:09:41 > 0:09:43We got the first order in the kitchen, yeah.
0:09:43 > 0:09:46Prawns, one seared scallop. To follow, Two rib-eyes.
0:09:46 > 0:09:50- Yes, Chef.- Bearnaise sauce please.
0:09:50 > 0:09:53Linda is the first to be called into action
0:09:53 > 0:09:56with a single order of scallops.
0:09:56 > 0:09:57Linda with the scallops,
0:09:57 > 0:10:01I will be well disappointed if she overcooks it.
0:10:01 > 0:10:06It is a very, very simple dish to do.
0:10:09 > 0:10:12Yeah. Yeah. Very good.
0:10:12 > 0:10:15They are done lovely. They are perfect.
0:10:15 > 0:10:20- Thank you.- Really, really good. Let's go, let's go, let's go.
0:10:25 > 0:10:26I had the scallops and chorizo.
0:10:26 > 0:10:31Very tasty, the scallops were cooked very nicely. It was very good.
0:10:31 > 0:10:36I've done one good one so there's no reason they can't all be like that.
0:10:36 > 0:10:39One grilled prawn, one scallop. To follow, two rib-eye.
0:10:49 > 0:10:52Michelle on the beef.
0:10:52 > 0:10:55I would say that's the easiest from the whole lot.
0:10:55 > 0:11:00The key thing is getting it all together on time.
0:11:00 > 0:11:07A huge big bit of meat just came flipping off
0:11:07 > 0:11:09right into my cheek.
0:11:09 > 0:11:11I'm having a bad day.
0:11:11 > 0:11:14Come on, Michelle, let's go, let's go.
0:11:16 > 0:11:19Let's get them out. We need to get them faster, yeah.
0:11:19 > 0:11:22Chips coming up, Chef.
0:11:26 > 0:11:27I need the chips.
0:11:28 > 0:11:32- I need the chips.- Yes, Chef.
0:11:33 > 0:11:36- One plate.- Service.
0:11:38 > 0:11:41My finger is full of blood and painful, yes,
0:11:41 > 0:11:44but no blood will go in the food. That's fine.
0:11:45 > 0:11:47A cut finger and a burnt nose.
0:11:49 > 0:11:53Check on one grilled prawn, one scallop. To follow, one sole.
0:11:59 > 0:12:02Nick's got the sole. A tricky dish.
0:12:02 > 0:12:07You have to get it cooking right, you have to get the nice colour.
0:12:07 > 0:12:10You over-cook it you've got it dry.
0:12:10 > 0:12:14You don't want to be eating a piece of dry.
0:12:16 > 0:12:19No. Get rid of that. Get rid of that. I don't want to see it, get rid of it.
0:12:19 > 0:12:22Get rid of the pan, get rid of the whole lot.
0:12:26 > 0:12:28I messed up the fish. I hadn't floured it properly.
0:12:28 > 0:12:30If you don't flour it it sticks to the pan
0:12:30 > 0:12:34and he wouldn't let it go out so I have to take it out of my wages!
0:12:34 > 0:12:40It's mid-way through service and the restaurant is packed.
0:12:40 > 0:12:43I've got loads of checks on the pass.
0:12:43 > 0:12:46I need some food up here please.
0:12:46 > 0:12:49Linda's got three orders on.
0:12:49 > 0:12:55Scallops are very popular today so I have got quite a run on.
0:12:55 > 0:12:57We need to speed up a little bit more, guys.
0:12:57 > 0:13:00It's been eight minutes for the scallops, it's a bit long.
0:13:00 > 0:13:03Sorry. It's on its way.
0:13:07 > 0:13:10Oh, my sleeves keep pushing it.
0:13:12 > 0:13:13Can I have another plate.
0:13:13 > 0:13:16I really need three scallops right now.
0:13:16 > 0:13:20- They're coming now, Chef. - They're getting cold over there. - Cleaning up.
0:13:20 > 0:13:21Get them over here.
0:13:24 > 0:13:29Let's make sure these plates are clean, yeah. They're very messy.
0:13:29 > 0:13:35- Yes, Chef.- I need a little bit more golden colour on these scallops.
0:13:35 > 0:13:37Sorry, Chef.
0:13:40 > 0:13:42It is hard to get it all right and all done at the same time.
0:13:42 > 0:13:44You can't make things cook quicker.
0:13:44 > 0:13:47They're shouting for it and it's not ready.
0:13:47 > 0:13:51Seven steak on order. All of them medium rare.
0:13:58 > 0:14:01I'm coping OK, high pressure though. But I'm fine.
0:14:01 > 0:14:07- Two rib-eye, medium rare, now please.- Yes, Chef.
0:14:07 > 0:14:10Come on, let's get the other steak. Let's go. Get the other steak.
0:14:10 > 0:14:13Dress everything all together. Let's go, let's go, Michelle.
0:14:13 > 0:14:15We need to really speed up this whole thing.
0:14:19 > 0:14:23Michelle, this isn't medium rare, get it longer on the grill.
0:14:23 > 0:14:25Another two minutes on the grill. Quickly please, quickly.
0:14:25 > 0:14:29Because we've got sole here getting cold and overcooked.
0:14:32 > 0:14:35- How is it?- Yeah.
0:14:42 > 0:14:45- Here, Chef.- Service please!
0:14:47 > 0:14:51Seven steaks coming all at once, so pretty full on.
0:14:57 > 0:14:59Four sole on order, Nick.
0:15:01 > 0:15:04This time Nick is determined to get his fish right.
0:15:09 > 0:15:11- You happy with that? - Yeah, I'm happy with that one.
0:15:11 > 0:15:13Get it in the oven. He's happy.
0:15:13 > 0:15:17We've got a few fish on the go now, yeah.
0:15:17 > 0:15:20Lovely colour on that fish, Nick.
0:15:20 > 0:15:25Lovely. Come on, let's move it. Let's go, let's go.
0:15:25 > 0:15:26Three minutes, Chef.
0:15:36 > 0:15:38Very, very pleased with that. They look good. You've done well.
0:15:38 > 0:15:42- Thank you, Chef. Appreciate that. - Cool. Go. Service.
0:15:49 > 0:15:51I ordered the sole and it was absolutely delicious.
0:15:51 > 0:15:55Really fat and juicy and cooked just so.
0:15:58 > 0:16:03As service draws to a close Linda is finding her stride.
0:16:06 > 0:16:09I must say, Linda, lovely scallops.
0:16:09 > 0:16:12- Thank you, Chef.- You're welcome.
0:16:12 > 0:16:15- Let's get two steak, now. - Yes, Chef.- Thank you.
0:16:15 > 0:16:18And Michelle's turning out perfect steaks.
0:16:18 > 0:16:21- Here, Chef. - Good. They look great.
0:16:24 > 0:16:27I ordered my steak medium rare and it's cooked perfectly, it tastes great.
0:16:27 > 0:16:30The wine's good, the chips are good. All good.
0:16:30 > 0:16:33All right, ladies and gentlemen,
0:16:33 > 0:16:36that is our last courses for the day. Thank you very much.
0:16:36 > 0:16:38Well, done everyone. Go.
0:16:38 > 0:16:42Table 25. Thank you. It's over.
0:16:42 > 0:16:44- Well, done, guys.- Oh, God.
0:16:48 > 0:16:50Service was OK.
0:16:53 > 0:16:55Linda, she surprised me.
0:16:57 > 0:17:00All through the service her two dishes,
0:17:00 > 0:17:04the colour on them wasn't great. I told her and it was sorted.
0:17:04 > 0:17:09I've never cooked anything under that kind of pressure before.
0:17:09 > 0:17:15The dishes went out, I didn't burn any, I couldn't be happier with what I've done really.
0:17:16 > 0:17:18Michelle, I think she was panicking a little bit
0:17:18 > 0:17:19and that got in the way.
0:17:19 > 0:17:22I think she could do a lot better if she didn't panic so much.
0:17:26 > 0:17:29A bit unfortunate that I almost took my finger off
0:17:29 > 0:17:32but, you know, I didn't give up.
0:17:35 > 0:17:37Nick, he mucked one up, I told him,
0:17:37 > 0:17:40he got rid of it, another one on the go,
0:17:40 > 0:17:42cooked the fish perfectly.
0:17:42 > 0:17:44He did well. It was good.
0:17:44 > 0:17:48I had to throw one so I wasn't too happy with that
0:17:48 > 0:17:51but apart from that I did have a good day.
0:17:53 > 0:17:55I'm feeling good, yeah.
0:18:04 > 0:18:07A gruelling service is over
0:18:07 > 0:18:11but the celebrities now face another challenge.
0:18:11 > 0:18:17To cook Chef Jose Azevedo's signature dish,
0:18:17 > 0:18:21wine and crab tagliatelle with lime.
0:18:21 > 0:18:27They will have to perfectly balance the white wine,
0:18:27 > 0:18:30chilli and garlic sauce.
0:18:32 > 0:18:34It's very easy to cook.
0:18:34 > 0:18:37Very easy to get wrong as well.
0:18:37 > 0:18:41Over cook the pasta, too much of one ingredient,
0:18:41 > 0:18:45that will just kill the whole thing.
0:18:45 > 0:18:48OK, I'll show you how to roll the pasta.
0:18:48 > 0:18:52You have always got to make sure the pasta is dusted in flour.
0:18:59 > 0:19:01You just go on and on like this
0:19:01 > 0:19:04until you bring it down to number two.
0:19:07 > 0:19:11All right, guys, half an hour from now
0:19:11 > 0:19:15I want to be tasting a lovely tagliatelle
0:19:15 > 0:19:16from each one of you.
0:19:27 > 0:19:31Never ever made my own pasta, never used a pasta machine before.
0:19:31 > 0:19:33I just hope mine goes to plan.
0:19:35 > 0:19:38Hey, hey, we have tagliatelle.
0:19:38 > 0:19:41That looks brilliant.
0:19:43 > 0:19:45Oh, wasn't going to put that in yet.
0:19:50 > 0:19:53I put the coriander in too early, I think.
0:19:57 > 0:19:59I think that's probably done.
0:19:59 > 0:20:02I think the tagliatelle's too thick and a little bit rubbery.
0:20:03 > 0:20:06Too late to go back now unfortunately.
0:20:10 > 0:20:11Done.
0:20:25 > 0:20:29It's a bit dry. Lack of seasoning.
0:20:29 > 0:20:31Looks like you put the herbs in a little bit early
0:20:31 > 0:20:33because they lost their colour a little bit.
0:20:33 > 0:20:36Apart from them the flavours are there.
0:20:36 > 0:20:38The pasta is cooked perfectly, al dente.
0:20:38 > 0:20:42The crab has been put in at the right time.
0:20:42 > 0:20:43Well done. Thank you very much.
0:20:43 > 0:20:47- Thank you very much. I've really enjoyed today.- You're welcome. - Thanks for having us.
0:20:50 > 0:20:54It was very nerve wracking cooking Chef's dish.
0:20:54 > 0:20:57I feel I've probably got 6/10.
0:20:57 > 0:20:59Could have been worse, could have been better.
0:21:02 > 0:21:05I've never made pasta before.
0:21:05 > 0:21:09I've had to do it once in Hollyoaks and pretend to do it but that's about as far as I got.
0:21:11 > 0:21:12Well, it won't go through!
0:21:18 > 0:21:21Now I know why I buy it in a packet.
0:21:27 > 0:21:29That was a laugh.
0:21:38 > 0:21:42I don't know if this is over-cooked or under-cooked but we'll see.
0:21:43 > 0:21:45I'm not feeling that great about it.
0:21:45 > 0:21:47I don't know, I think the presentation is all right.
0:21:47 > 0:21:50I'd eat it looking like that.
0:22:07 > 0:22:09The flavour is there, the pasta is cooked right.
0:22:09 > 0:22:15The only thing that let you down, Nick, is lack of seasoning and the lime.
0:22:15 > 0:22:18The lime just helps bring in the light flavours,
0:22:18 > 0:22:20freshen them up and that's it.
0:22:20 > 0:22:22- Thank you very much. Well done. - Cheers. See you later.- Cheers.
0:22:22 > 0:22:24Thank you.
0:22:27 > 0:22:30Even though I had 20 minutes, which is plenty of time to do that dish,
0:22:30 > 0:22:32you just start panicking again
0:22:32 > 0:22:34and forgetting things like seasoning, Nick.
0:22:36 > 0:22:38But hey, never mind.
0:22:41 > 0:22:44Oh, my finger.
0:22:44 > 0:22:49It's very important for me to get this right.
0:22:49 > 0:22:52I don't want to look like a fool.
0:22:52 > 0:22:56My sauce is on and I'm now making my pasta.
0:23:01 > 0:23:05Oh. It's coming out. Yes.
0:23:18 > 0:23:19I've tried my best.
0:23:33 > 0:23:39The lime is missing on it and seasoning as well is missing on it.
0:23:39 > 0:23:41I did cut the lime. How did I miss that?
0:23:41 > 0:23:44The pasta is good, it's nice and al dente.
0:23:44 > 0:23:46The presentation of it, fantastic.
0:23:46 > 0:23:50- Thank you.- Thank you very much. - Thanks very much.- Cheers.
0:23:55 > 0:23:58It wasn't perfect but I'm happy with it.
0:24:00 > 0:24:03My biggest problem is I panic, and that's bad.
0:24:03 > 0:24:06I don't understand, I never panic in business
0:24:06 > 0:24:09so I don't understand why I'm panicking in the kitchen.
0:24:22 > 0:24:27I think this is possibly the hardest day we've done so far.
0:24:27 > 0:24:31I've achieved a lot for myself and I am quite proud of what I've done.
0:24:33 > 0:24:36Everything we've done has been tough so I don't expect it to get any easier,
0:24:36 > 0:24:39in fact all I do is think it's going to get harder.
0:24:39 > 0:24:42We'll just have to see how it goes.
0:24:42 > 0:24:45I'm going to keep trying my best and that's all I can do really.
0:24:47 > 0:24:52I've never been through so much drama in one day.
0:24:52 > 0:24:54I don't think ever.
0:24:57 > 0:25:02I've not thrown in the towel yet and I'm still here fighting another day
0:25:02 > 0:25:05and looking forward to tomorrow.
0:25:29 > 0:25:32We put our celebrities through the pressure of a true restaurant service
0:25:32 > 0:25:35and now it's time to understand
0:25:35 > 0:25:37what they've learned in that restaurant kitchen.
0:25:41 > 0:25:44Every time you go in there the pressure is right back on you.
0:25:44 > 0:25:48You've just got to cook really well and hopefully everything will go right.
0:25:51 > 0:25:55I'm thoroughly enjoying Masterchef.
0:25:55 > 0:25:58I'm just immersed in the whole thing
0:25:58 > 0:26:02but I didn't think it would take over my life, and it has.
0:26:04 > 0:26:07My cooking is getting better by the day.
0:26:09 > 0:26:11I've learned so much.
0:26:25 > 0:26:29On the benches next to me are a beautiful set of ingredients
0:26:29 > 0:26:33and from those ingredients we want you to create two dishes.
0:26:37 > 0:26:42You have to continue to perform if you want to stay in this competition
0:26:42 > 0:26:44because we are fast approaching a time
0:26:44 > 0:26:47where the weakest will leave and only the strongest will stay.
0:26:47 > 0:26:51Please come up and select your ingredients.
0:26:57 > 0:27:00The celebrities how have ten minutes
0:27:00 > 0:27:04to choose from a selection of ingredients including Dover sole,
0:27:04 > 0:27:11smoked haddock, squid, mussels, minced chicken, berries,
0:27:11 > 0:27:13citrus fruit and vegetables.
0:27:17 > 0:27:19I thought I'd do some garlicky mushrooms to start,
0:27:19 > 0:27:22I don't know whether that's adventurous enough.
0:27:22 > 0:27:24My mind is changing all the time actually.
0:27:24 > 0:27:27Only four more minutes to choose your ingredients.
0:27:30 > 0:27:32Come on, guys, you need to hot up.
0:27:32 > 0:27:36Nick, you really need to move, mate.
0:27:36 > 0:27:39I love squid and I haven't cooked it here yet.
0:27:39 > 0:27:41Hopefully I'll cook it OK today.
0:27:41 > 0:27:44I'm thinking maybe a moules marinieres
0:27:44 > 0:27:47with the mussels and maybe with the squid.
0:27:47 > 0:27:51I'm not sure, I'm really not sure yet.
0:27:53 > 0:27:56Come on. You need to choose these ingredients. Hurry up.
0:28:07 > 0:28:08Decision made. Well done.
0:28:08 > 0:28:11You have your ingredients.
0:28:11 > 0:28:12Cook beautifully.
0:28:12 > 0:28:15One hour 15 minutes. Let's cook.
0:28:23 > 0:28:25Oh, mate.
0:28:25 > 0:28:27We've got ourselves three strong cooks,
0:28:27 > 0:28:29all of them with different talents,
0:28:29 > 0:28:32now it's time for us to see what they're truly made of.
0:28:36 > 0:28:40I think Nick's a great cook. I think he's had quite a strong competition.
0:28:42 > 0:28:43Very, very good mayonnaise.
0:28:43 > 0:28:47- I think you've done a decent job. - Thanks.
0:28:47 > 0:28:51Your crab cakes are really good. Nick, good job.
0:28:51 > 0:28:53He just panics a little bit too much.
0:28:56 > 0:28:59It is still like eating raw cake mix.
0:28:59 > 0:29:01Um...bother.
0:29:02 > 0:29:06Nick has to be a little bit more in control.
0:29:09 > 0:29:12The pressure in this competition is unbelievable.
0:29:12 > 0:29:15The panic sets in,
0:29:15 > 0:29:18that is the most annoying thing. You can't even think.
0:29:22 > 0:29:24Nick, the pressure is on today,
0:29:24 > 0:29:27- you're back to your old huff and puff self.- Yep.
0:29:27 > 0:29:31- What are you doing for us today? - Fried squid rings with mayonnaise,
0:29:31 > 0:29:32and I'm going to try and do something
0:29:32 > 0:29:34that we sort of did yesterday with the pasta
0:29:34 > 0:29:36and the white wine sauce
0:29:36 > 0:29:38and I'm going to throw in some mussels instead
0:29:38 > 0:29:39because we did it with crab yesterday.
0:29:39 > 0:29:41I might throw in a bit of the squid and haddock as well.
0:29:41 > 0:29:43- Where are the tomatoes going? - I'm not sure yet.
0:29:43 > 0:29:48I did another little dressing yesterday and I might do something with that if it goes Pete Tong.
0:29:48 > 0:29:51Are you under more pressure now since that failed cake fiasco?
0:29:51 > 0:29:52Yeah definitely.
0:29:52 > 0:29:56I was going mad at myself the whole of the other night after that.
0:29:56 > 0:30:00- So what do you need to do now?- Pull it out of the bag, mate. Literally.
0:30:04 > 0:30:08Nick isn't quite sure what his last pasta dish is going to be.
0:30:08 > 0:30:13I hope he makes his mind up soon because he's running out of time.
0:30:17 > 0:30:21You've had 15 minutes, you have an hour to go.
0:30:24 > 0:30:26Linda cooks at home for her family,
0:30:26 > 0:30:29she has a good pallet, she knows what people like to eat.
0:30:29 > 0:30:33- Ta-dah!- Was that a good "ta-dah"?
0:30:33 > 0:30:37There's no such thing as a bad "ta-dah"!
0:30:37 > 0:30:39That sauce is delicious.
0:30:39 > 0:30:42Linda's foundations I think are solid.
0:30:42 > 0:30:45Sometimes here concoctions were a bit weird.
0:30:45 > 0:30:47You have taken lovely things
0:30:47 > 0:30:51and made them silly by putting them all together.
0:30:51 > 0:30:53Lesson learned.
0:30:53 > 0:30:59I'd like now to see a little bit of finesse. Be a bit braver.
0:31:01 > 0:31:06The invention tests I think are the worst of all. I hate them.
0:31:06 > 0:31:09I am very scared about it.
0:31:12 > 0:31:16- Linda, what are your dishes? - I'm going to do a nice little fruit crumble,
0:31:16 > 0:31:19I've never done a fruit crumble before,
0:31:19 > 0:31:22and then I'm going to do fish on a couscous with lots of things in it.
0:31:22 > 0:31:24I'm hoping it will work. It's a creation.
0:31:24 > 0:31:27- This is really experimental for you. - Totally.
0:31:27 > 0:31:31Was there nothing that you'd done before rang any bells over there?
0:31:31 > 0:31:34Well, I've obviously cooked smoked haddock before
0:31:34 > 0:31:37but just sort of plain for the kids just in the microwave.
0:31:37 > 0:31:42- Oh, Linda! - In water in the microwave. I should probably...- Sorry?
0:31:42 > 0:31:47In the microwave in a little dish of water for a couple of minutes.
0:31:47 > 0:31:50I wish you'd cook with a little bit more confidence because I actually think you're a really good cook.
0:31:50 > 0:31:54I am cooking with confidence. I'm quite happy here today, there's no tears. I'm not going to cry any more.
0:31:54 > 0:31:57- Linda, good luck. - Thank you.
0:31:57 > 0:32:03Linda is attempting something she's not quite sure of.
0:32:03 > 0:32:05If she can make it work I think that's really impressive
0:32:05 > 0:32:07because she's cooking on instinct.
0:32:18 > 0:32:22Half way, guys. Half way.
0:32:24 > 0:32:27The start of the competition for Michelle
0:32:27 > 0:32:30was nothing short of a disaster.
0:32:30 > 0:32:33- Michelle, you've cut yourself. - Oh, dear.
0:32:33 > 0:32:35It tastes like a piece of fish
0:32:35 > 0:32:39- which is undercooked and not seasoned enough.- OK.
0:32:39 > 0:32:44John, she's ambitious and she's working really hard.
0:32:44 > 0:32:48It looks like a dish that should come out of a restaurant
0:32:48 > 0:32:50the way it's been presented.
0:32:50 > 0:32:52That lady is nothing if not a fighter.
0:32:55 > 0:32:58I feel tired today.
0:32:58 > 0:33:03It's incredible because I do very long hours in the business
0:33:03 > 0:33:07but I'm here again today with all ten fingers.
0:33:10 > 0:33:13Michelle, what two dishes are you cooking for us?
0:33:13 > 0:33:18I am going to cook you squids with olive oil and chillies.
0:33:18 > 0:33:21The main course I'm cooking chicken
0:33:21 > 0:33:24with peppers, garlic and a cream sauce.
0:33:24 > 0:33:26Minced chicken with a cream sauce.
0:33:26 > 0:33:29Is there anything firm in this dish at all?
0:33:29 > 0:33:32Oh, pasta. I'm making pasta too. Sorry?
0:33:32 > 0:33:35We've seen you rise to the challenge.
0:33:35 > 0:33:38You obviously love competition.
0:33:38 > 0:33:40You know, I've given up my day job for weeks now,
0:33:40 > 0:33:42but I think when you commit to something
0:33:42 > 0:33:44you should do it really well.
0:33:44 > 0:33:49So I've committed to this competition and I'm going to do my best.
0:33:54 > 0:34:01She's got a pasta dish she's making with a creamy sauce and minced chicken. That's unusual.
0:34:03 > 0:34:08Guys, seven minutes. Seven minutes, that is all you've got.
0:34:08 > 0:34:10Please move yourselves.
0:34:16 > 0:34:18Guys, two minutes please.
0:34:18 > 0:34:20Just two minutes.
0:34:20 > 0:34:24You've literally got a minute.
0:34:29 > 0:34:32That's it. Time's up.
0:34:43 > 0:34:47Linda's two dishes are smoked haddock and mussels
0:34:47 > 0:34:51on a bed of garlic and chilli couscous,
0:34:51 > 0:34:56and mixed berry crumble with whipped cream.
0:35:01 > 0:35:04That rich garlic, parsley, salty mussels,
0:35:04 > 0:35:07beautifully smoked piece of fish cooked beautifully
0:35:07 > 0:35:09is really lovely.
0:35:09 > 0:35:12It's all a bit wet but I love the way it tastes.
0:35:12 > 0:35:15Oh, good. Good.
0:35:21 > 0:35:23Flavour-wise, great.
0:35:23 > 0:35:26Texture of your fish, texture of the mussels, great.
0:35:26 > 0:35:30But texture of your couscous doesn't do it for me.
0:35:30 > 0:35:33It's like a smoked fish porridge.
0:35:35 > 0:35:38I don't think many people would order that on the menu would they?
0:35:38 > 0:35:40No, they wouldn't.
0:35:42 > 0:35:48From your haddock and mussels... to crumble.
0:35:48 > 0:35:50There are issues on here, Linda.
0:35:50 > 0:35:53The first one is there is water coming out of your cream
0:35:53 > 0:35:56and that signifies it's over-whipped.
0:36:04 > 0:36:07Your crumble, first topping didn't work
0:36:07 > 0:36:10so we've got a sort of pie top with lovely sweet,
0:36:10 > 0:36:11beautifully cooked fruit.
0:36:11 > 0:36:14Oh, you see, I meant to say, it's a little fruit pie.
0:36:14 > 0:36:17Fruit crumble it's not.
0:36:17 > 0:36:20- But delicious it is.- Oh!
0:36:24 > 0:36:27Mmm.
0:36:27 > 0:36:28That's really good.
0:36:28 > 0:36:30That's like a wet bakewell tart.
0:36:30 > 0:36:32It's changing by the minute.
0:36:32 > 0:36:36That is a very, very morish, well-balance pud.
0:36:36 > 0:36:37Oh, I'm really pleased. Thank you.
0:36:43 > 0:36:47I feel like I've really achieved something today.
0:36:47 > 0:36:51A creation that did not exist until I cooked it, so that's fantastic.
0:36:51 > 0:36:52I'm really pleased.
0:36:57 > 0:37:00Michelle has made pan fried chilli squid
0:37:00 > 0:37:03and macaroni with a minced chicken,
0:37:03 > 0:37:06red pepper and white wine cream sauce.
0:37:11 > 0:37:14I really like that sweet but hot chilli sauce you made,
0:37:14 > 0:37:16I love the look of your dish,
0:37:16 > 0:37:19but the squid themselves need some more cooking.
0:37:19 > 0:37:24They are a little bit wet and slimy on the inside there.
0:37:24 > 0:37:25Yes.
0:37:31 > 0:37:34I think the concept is a very, very good one,
0:37:34 > 0:37:36salty squid quickly cooked,
0:37:36 > 0:37:37but for you it hasn't quite worked.
0:37:37 > 0:37:40- Squid's not cooked enough and not enough spice in the chilli.- OK.
0:37:40 > 0:37:42Let's have a look at the pasta.
0:37:50 > 0:37:54It is slightly dry and also the chicken is slightly dry
0:37:54 > 0:37:56but it tastes OK.
0:37:56 > 0:38:00Glass of wine and a bit of company you'd get it down you.
0:38:07 > 0:38:12Cream, chicken, peppers. Not for me, I'm sorry.
0:38:12 > 0:38:13- Oh, really?- I'm really sorry.
0:38:13 > 0:38:17- I just think pepper is very acidic and sweet and then cream...- Right.
0:38:17 > 0:38:19OK.
0:38:27 > 0:38:32I'm just gutted because I thought my presentation with those dishes were lovely.
0:38:32 > 0:38:35They just didn't taste as good as they looked.
0:38:39 > 0:38:43Nick has made battered squid with mayonnaise
0:38:43 > 0:38:46and macaroni topped with mussels
0:38:46 > 0:38:49in a garlic, chilli and white wine sauce.
0:38:54 > 0:38:58The squids really crunchy on the outside, the inside is getting a little bit rubbery,
0:38:58 > 0:39:00they are slightly over-cooked but not that bad.
0:39:00 > 0:39:03Your mayonnaise, lots and lots of lemon juice in it
0:39:03 > 0:39:04but I think for a lot of people
0:39:04 > 0:39:08that mayonnaise will be too sharp to go with your squid rings.
0:39:08 > 0:39:10But not bad at all, Nick, not bad at all.
0:39:17 > 0:39:19Squid's cooked all right for me
0:39:19 > 0:39:22but your mayonnaise is a little too lemony.
0:39:22 > 0:39:26There are errors creeping into your food dish by dish.
0:39:26 > 0:39:31From squid to...pasta.
0:39:38 > 0:39:43It's sweet and it's acidic and it's hot peppery and that's good.
0:39:43 > 0:39:45Nice flavours.
0:39:45 > 0:39:48But those flavours don't necessarily work with macaroni pasta.
0:39:48 > 0:39:51When we asked you what you were going to do you were like,
0:39:51 > 0:39:54"It may be this and it may be that", and that's what we've ended up with.
0:39:54 > 0:39:56We've ended up with a dish full of maybes.
0:40:03 > 0:40:05It is a weird combination
0:40:05 > 0:40:08because I love the mussels with that sharp white wine.
0:40:08 > 0:40:11The pasta on the other hand then thrown into it,
0:40:11 > 0:40:13for me it doesn't quite work.
0:40:17 > 0:40:21It wasn't quite right.
0:40:21 > 0:40:24I didn't really know what I was doing until the end.
0:40:24 > 0:40:27It's just getting over myself.
0:40:27 > 0:40:28But there you go, them's the breaks.
0:40:33 > 0:40:37Well, done. Thank you very much.
0:40:37 > 0:40:43The next time you cook for us you'll be cooking to stay in the competition.
0:40:43 > 0:40:44Thank you. Off you go.
0:40:51 > 0:40:55Today we wanted them to recreate food of a restaurant standard.
0:40:55 > 0:40:59For me actually the results aren't as good as I wanted
0:40:59 > 0:41:02but they are showing they have potential.
0:41:06 > 0:41:09The star of the day, interestingly enough, Linda.
0:41:09 > 0:41:14She cooks crowd pleasing food, food that people like to eat.
0:41:14 > 0:41:19And her presentation, John, is good. Really good.
0:41:19 > 0:41:26It's an emotional roller coaster but you're learning so much.
0:41:26 > 0:41:29I wouldn't have missed this journey for the world.
0:41:29 > 0:41:35The creations Michelle has made
0:41:35 > 0:41:39don't really fill me with joy
0:41:39 > 0:41:41but she is a fighter, she is resilient.
0:41:41 > 0:41:45You know, during prep she cut her finger really bad but she came back
0:41:45 > 0:41:47and she fought for her life.
0:41:48 > 0:41:51If Michelle is going to survive in this competition
0:41:51 > 0:41:55she needs to match that fight with a fair amount of skill.
0:41:57 > 0:42:02The next challenge there can't be any muck ups whatsoever.
0:42:02 > 0:42:04I've just got as much luck as anyone else.
0:42:07 > 0:42:11I think Nick could actually be a class act.
0:42:11 > 0:42:14If you look at the way he performed in the restaurant, Chef loved him.
0:42:14 > 0:42:20Nick has great ideas but somehow or another the man needs to settle down
0:42:20 > 0:42:23and have courage of his convictions.
0:42:23 > 0:42:26I want to carry on and I want to get through to the next stage.
0:42:26 > 0:42:30I'm just going to try and just stay focused and not get into a tizz
0:42:30 > 0:42:33over silly things, and just really try and keep calm.
0:42:33 > 0:42:36There is so much at stake in the next round, John.
0:42:36 > 0:42:40They've got to turn it on, they've got to deliver,
0:42:40 > 0:42:43because tomorrow you and I decide who stays and who goes.
0:42:54 > 0:42:59Tomorrow, the battle for a place in the semi-finals
0:42:59 > 0:43:01reaches its climax...
0:43:01 > 0:43:04- Come here, tell me. - No, you're using up my time.
0:43:04 > 0:43:05How's that lamb?
0:43:05 > 0:43:10..as the celebrities face the harshest of critics...
0:43:10 > 0:43:13Three little slivers of mushroom. I think that's really mean.
0:43:13 > 0:43:19..and find out their fate.
0:43:19 > 0:43:22The first person to leave us is...
0:43:32 > 0:43:35Subtitles by Red Bee Media Ltd
0:43:35 > 0:43:38E-mail subtitling@bbc.co.uk