Episode 6 Celebrity MasterChef


Episode 6

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16 celebrities are battling it out to win the coveted MasterChef crown.

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I don't want to be out early on. That would be embarrassing.

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These celebrities have already reached the top of their profession.

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But can they cut it in the kitchen?

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I don't quite know what to expect yet.

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I just want to do well for myself.

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We all produce food at home and stick it on the table,

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but you have to go up a notch on a show like this.

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Cooking doesn't get tougher than this.

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These four celebrities are taking on the challenge to become

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the next MasterChef champion.

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But at the end of this week,

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only the best cooks will go through to the semifinals.

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I'm a proper mum cook. I do a nice curry.

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And eggs, chips and beans, you know.

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Simon off Something For The Weekend, the chef there,

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hopes I've learned something off the show.

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The reality is, I haven't really been listening to a word he's said.

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I'm vegetarian, so no meat, no fish.

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I have never cooked meat or fish, ever.

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One of my fears is that I'll be the one

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plating up on the floor.

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I feel the nerves even thinking about it.

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Four celebrities who think they can cook, and we're about to find out if they can or not.

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In today's programme, they will be set three challenges

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which will test their grasp of the essential foundations of cookery.

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I think it's really brave to be known on telly

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and come on and show everybody your cooking.

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That's incredibly brave.

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This is the skills test.

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The first time they get to meet us,

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and we'll ask them to make ravioli, to fill the ravioli up,

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cook it with a sage butter in ten minutes.

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-First thing, a bit of olive oil in your water.

-Why?

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Because it stops the pasta from sticking to anything.

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Decent spoonful of crab filling placed at regular intervals

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down the centre of our pre-rolled-out pasta, leaving enough space

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that when we cut it, we have an edge on the outside, and we can seal it.

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Doesn't matter how much they put in there,

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as long as they can seal it and cook it.

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You need lots of egg, lots and lots of egg.

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Simply take your piece of pasta, and fold it.

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You've got to be able to be clever enough now to leave it

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not quite sealed. Then you push the air out of each one,

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because with heat, air expands and they pop like a balloon.

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Take a bit of semolina, because now you're going to touch the pasta.

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Water at a rolling boil, really important.

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Olive oil in, and then drop them in gently.

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To make sage butter, cold blocks of butter into a very hot pan.

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Not just melt the butter, you've got to get the browning colour.

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Absolutely right.

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Then add your sage, and a squeeze of lemon.

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And now our raviolis are cooked. Two minutes, that's all it takes.

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-That's it.

-This is a great test, because everybody knows pasta,

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but not everybody's cooked it.

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-Shall we get the first one in?

-Let's get them in. I can't wait.

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First up is TV presenter Aggie MacKenzie,

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famous for her domestic know-how in How Clean Is Your House?

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I'm nervous about my nerves taking over.

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It doesn't matter how often people say "Relax, enjoy it".

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I can think that, but that's not what I'll be feeling.

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We are going to ask you to make us three crab ravioli.

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We will then ask you to finish that off with a sage butter sauce.

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You have just ten minutes to do it in. Go for it.

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Of course I'd like to do well, otherwise I wouldn't be here.

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It's not like being on Total Wipeout,

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where you want to be out in the first round, thank you very much.

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This is slightly different.

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-How much longer have I got?

-Two minutes left.

-Right.

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Got any kitchen roll?

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Time's up. Done?

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Well, crikey. Your raviolis, or big dumplings...

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as they've have hit the water, because of the air inside,

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they've come to the top and the top of that pasta

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has never gone under the water.

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So we've got raw steamed pasta sitting on top.

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I think you've been lucky, actually. I really do.

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How you got these onto the plate, I'm not quite sure,

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because all the rules of cookery have been broken.

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Why you threw away the first sauce,

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I have no idea, because it was really lovely and nut-brown.

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Little bits of sage. You'd seasoned it and spent time on it.

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I thought it looked burnt.

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I was worried about it, yeah. I panicked.

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-It hasn't split open. Could do with a bit more buttery sage sauce.

-Yes.

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-And they're too big, Aggie.

-They are, they're massive.

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-Thank you very much.

-Thank you.

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That was a lot harder than I thought it would be.

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I thought it was a case of identifying potatoes and carrots,

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but it was making ravioli.

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It could have been worse. Could have been worse.

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Father-of-twins Tim Lovejoy has co-written two cookery books

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off the back of his TV show, Something For The Weekend.

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I'm looking forward to the pressure of cooking in the MasterChef studio.

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-I can either do it or I can't do it.

-Three pieces of ravioli, ten minutes.

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Right, ravioli. What does that look like?

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I've spent so much time around chefs recently

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that I just think, "I wonder if I can do this?"

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Can't be that hard, can it?

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I'm making luxury ravioli, big ones.

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-It's a sage...

-Butter.

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OK. Right.

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Sage...sage and butter.

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I'm a little apprehensive here.

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OK. What's confusing me here is the egg.

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I imagine it goes in the sauce.

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You've had four minutes.

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What is that that you've put in there?

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I imagine it's some form of polenta-style thing.

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It's not... It's not flour.

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You're halfway, Tim. You've have five minutes.

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TIM LAUGHS

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-Oh!

-That's massive.

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-What?

-That's huge.

-It's luxury.

-No, no, no. Ravioli, little parcel. One little mouthful.

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Every time you eat it, you pick up the sauce.

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Semolina and butter together is just that - semolina and butter.

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-It's horrible.

-Thanks very much for that.

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-I've got to put it in my mouth. Yes.

-I want to taste this sauce.

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It's not good.

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-No.

-No?

-No, no, no.

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You've got raw, powdered semolina, coated in a thick, sticky butter.

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Not nice.

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-Good luck.

-I'm scared.

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-Good?

-The top of it's raw, which is a shame, so I don't want to eat that.

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-The butter sauce has grains from the semolina running through it.

-OK.

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-Tim, put it behind you. Move on.

-All right.

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Thank you.

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I'm disappointed, but I can only get better now.

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I can't do any worse than that!

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Next is Indian-born actress Shobu Kapoor, a lifelong vegetarian.

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This is worse in terms of nerves than any acting job I've ever done.

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Here, it's me. No masks, no characters, me. And it's food.

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Ten minutes. Off you go.

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OK.

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First, I want to be able to cook it. Secondly, I want it to be eaten,

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and it should taste OK and nobody dies. That would be good.

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I've messed this up completely already.

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I would normally actually use something to stick it, but I don't know what.

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Ah, the egg would be to... The egg would be to put those together.

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-It would have done a great job, yeah.

-Would have done a great job.

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-Do you normally talk to yourself while cooking?

-I do! You are looking shocked.

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Uh-oh.

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You've had five minutes. You're halfway.

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Stuff's starting to leak out. That's not very good, is it?

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This is...

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-It's terrible! Oh, my God.

-OK?

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Shobu, John asked you to do three ravioli.

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Where's the third one?

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It, um...disintegrated in the pan.

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Yeah. Oh, God.

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It's crab dishwater with some melted butter.

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You are the first person, I think, ever in history of the world

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who's tried to seal ravioli with a knob of butter.

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Butter will melt, which will probably make it even worse.

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-Shobu, it's the first test. We understand that.

-Put this behind you, move on, please.

-Sorry.

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It wasn't a difficult task.

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I had to put a filling in something, boil it,

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melt some butter, put a bit of sage on it - what could be simpler?

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Last up is actress Margi Clarke,

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famed for her roles in Letter To Brezhnev and Coronation Street.

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I'm not a bad cook but I put something in the dish every time.

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It's the secret ingredient...

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And that's love.

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10 minutes. Off you go.

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One's going to be a little bit bigger than the other.

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You give that to the greedy person in the house.

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I can't wait to get going for them. I might be able to seduce them, mightn't I?

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I like Gregg and I think that he's fair.

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I think that he's given some great tips,

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so he's the one I really want to get to.

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Would that be about the right amount or is it too much?

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We can't help you, you're going to have to work that out for yourself.

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Okey-doke. Well, we'll give it a go.

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Press round.

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Give it a little bit of decoration.

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You've had about three and a half minutes so far.

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So they are under way.

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-How are your ravioli going?

-I think they need to come off now.

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-What do you reckon, Gregg?

-I can't tell you.

-Can't help.

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It's not fair, it's cheating.

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-Oh, my word.

-You wouldn't want to serve this up, would you?

-No.

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-It's terrible.

-I know.

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Are you done?

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Margi, it didn't work, they are now full of water because you didn't

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seal the two layers - the top and bottom of the pasta.

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-Waterlogged, isn't it?

-That's going to taste of cooking water.

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That's going to be nasty. I'll taste the pasta and a bit of the sauce.

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The pasta is cooked, too much sage.

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OK. I do have to try it, it's my job.

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Thank you.

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So much sage, all I've got is the flavour of that sage.

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A little bit of crab water washed around the outside.

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I don't know what to say really, I really don't know what to say.

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-It hasn't quite worked for you.

-Thanks, lads.

-Thank you.

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See you soon.

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Feel really red in the gob.

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You couldn't get worse than that, that was a proper fail.

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Nil points.

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-Disaster. Oh, John.

-They've made mistakes, all of them.

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But some of them are really going to have to prove themselves.

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I'm not ready to write anybody off yet, there's lots more to come.

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With their first challenge behind them,

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the celebrities wait to find out what their next test will be.

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Well, I'm hoping to up me game.

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I want to improve on that and not panic.

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I'm no longer going to be cocky, that's for sure.

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I'm going to take a different road.

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Hopefully I don't completely crack under pressure.

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Today the basic recipe is a wild-mushroom risotto.

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It's going to test their organisational skills, presentation, knife work, their palate -

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everything that you need to become a good cook. Good test.

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The first thing they need to do is take a decent handful of butter

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into a pot, and then into that pot I'm going to add dried mushrooms.

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Right now I'm making the basis for the actual rice itself.

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Half my shallots, two cloves of garlic

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and then I turn my heat down to sweat that off.

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So nice and slowly. Now we add our rice.

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And this is where we need to take a bit of time.

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And now we start the process.

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Two or three good ladles of stock, and turn it down.

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And we can start to see it going a little bit starchy.

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If I keep on cooking that now at a really high temperature

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it will become too starchy.

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This is when the next lot of stock goes in.

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You've got to feel, you've got to taste, you've got to smell.

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You've got to become a cook.

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Whilst that cooks away I need to cook and prepare the mushrooms.

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They should be decent hunks of mushroom floating through the risotto.

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Just lay them on top of those shallots.

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And let the heat just cook the mushrooms.

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It's also a question of getting that rice absolutely on the money.

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To me, that's cooked. The last couple of bits to go in at the end.

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Parmesan cheese inside the risotto

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so every single mouthful you take is pre-seasoned.

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Now all the bits and pieces get stirred in,

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once you turn the heat off. A decent handful of Parmesan cheese.

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A couple of knobs of butter in there.

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And then just gently fold everything together.

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Now the last bit.

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Free-flowing, lovely bits of mushrooms running through it,

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the smell of butter and cheese.

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You can make a risotto but it's not easy to make it brilliantly.

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So many things can go wrong with this.

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The basic recipe today is a wild-mushroom risotto.

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If you do this well you will have yourselves a lovely plate of food.

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Let's face it, we need to step up from where we were with the ravioli.

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35 minutes. Let's cook.

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I think anyone who can read can cook,

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because if you can read you can follow a recipe and then,

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as long as you've got the apparatus you can do it.

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You've made plenty of risottos then, Aggie?

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I wouldn't say plenty, I've made a few.

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It's a really tricky thing to get right.

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-What sort of cook are you?

-I wouldn't say I was a great cook

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or a confident cook. I'd like to be an intuitive cook.

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I rely on recipes a lot actually.

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That's good, you'll be all right today then.

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I've been rattling the pots for ages, haven't I?

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Learning a recipe is like learning a script.

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You used the same tools to retain it in your memory.

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-Is this competition hard, Margi?

-Yeah. You're cooking under pressure.

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You're in a place you've never been to before.

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And you're going to be judged.

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Your kids don't judge you, do they? They just eat it.

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-Do you really want to do well here?

-Of course I do, yeah.

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I'd like to bring the cup home for Liverpool, the cooking cup.

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Cooking skills - oh, God! I really feel like I'm at point zero at the moment.

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-Shobu.

-Hello.

-Mushroom risotto, wild-mushroom risotto.

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-Ever made it before?

-No. I made rice but not risotto.

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How much do you want to make a good dish here today?

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Completely, more than 100%. Of course I do.

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Why would I be here if I didn't?

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I thought you might have got lost and wandered in.

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-I feel like that sometimes.

-Shobu, thanks, honey.

-Thank you very much.

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You've got just five minutes left, five minutes, guys.

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I'm going to take my time, think it through, choose perfection.

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Or I'll panic again.

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Tim, it's a bit of the state, mate, you've got it all over the place.

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I feel out of my depth. I've never cooked risotto before. To be honest, I don't really like risotto.

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Does risotto bore you, is that what it is?

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Yeah, because it's just big, heavy carbs. One mouthful's fantastic.

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Ten, you're like, "Oh! What's for dessert?"

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You've got about two minutes left, guys. Two minutes.

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We need some food on plates, please.

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Time's up. Stop, stop, stop.

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Risotto, you eat with a fork.

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If I've got to now pick up this mushroom

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and try and eat that...

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I mean, I've got a big gob, Shobu, I know that, but it's not that big.

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The rice itself is cooked really well,

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it's got real deep flavour coming from that stock.

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The mushrooms aren't cooked enough, the ones that you've folded through.

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But worse, the onions that you've got in there,

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the shallots, are really hard, still crunchy.

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Just don't panic so much.

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OK.

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Big chunks of onion

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and big chunks of mushroom is not what we're looking for.

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Those sorts of things are the difference

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between good and average food.

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I'm exhausted.

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You know, I haven't been doing this for very long or very much

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and I think a lot of it is emotional exhaustion.

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But, you know, I'm also really happy cos I'm learning a hell of a lot.

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Pleased with your efforts, Tim?

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It's OK-ish, but I didn't know how much to season

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all the different aspects when you bring it all together.

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It was a bit of a jigsaw puzzle.

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Well, I tell you what, that's a cook talking, Tim.

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I think your mushrooms... cooked well.

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Rice needs a little bit more time and you finished early so just relax.

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The seasoning is absolutely spot on.

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The mushrooms are cooked really well, love to see them

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just broken up a little bit so that they can be eaten with a fork.

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At the same time as you eat a mouthful of rice,

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you get a different type of mushroom.

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You end up with something different every time.

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Something that you pointed out about risotto,

0:24:460:24:48

you don't like it because you think every mouthful's the same.

0:24:480:24:52

The concept is that every single mouthful is slightly different.

0:24:520:24:55

But you've got a really good palate.

0:24:550:24:57

-Good job. I really like it.

-Thank you.

0:24:570:25:00

I think the judges basically told me I'm quite good at eating food.

0:25:000:25:04

I don't have the skills to make it but I'm quite good at tasting it.

0:25:050:25:10

I have to point out the mistake.

0:25:160:25:18

In the recipe, it asks for a quantity of rice.

0:25:180:25:20

That rice should have been weighed out.

0:25:200:25:22

Instead, there was a container of rice and you used the whole lot.

0:25:220:25:26

It's such a shame because your seasoning's really good,

0:25:330:25:36

it was just too much rice in that pan.

0:25:360:25:38

It means that the rice isn't cooked

0:25:380:25:40

and it's too crunchy and it's become like a big solid lump.

0:25:400:25:45

It's too dry but it's not far off

0:25:480:25:51

and just the right amount of Parmesan cheese in there as well.

0:25:510:25:54

Little chunks of mushroom, perfectly clean. Oh, Margi.

0:25:540:25:58

If you'd have weighed the rice out, that would have been champion dish.

0:25:580:26:01

I ate risotto once in Magaluf

0:26:010:26:04

and I've never had an opportunity to make it.

0:26:040:26:07

Time to concentrate, Margi.

0:26:070:26:09

Okey-doke.

0:26:090:26:11

If I'd have got that measurement right,

0:26:110:26:13

I would have produced a much better dish.

0:26:130:26:16

You've let that rice absorb all the flavour of that stock.

0:26:290:26:32

It's a very, very well flavoured deep risotto.

0:26:320:26:37

That's pretty good.

0:26:370:26:38

Woody, almost beefy flavour coming from those chunky mushrooms.

0:26:480:26:51

Really deep flavour coming from the stock, which is a great thing.

0:26:510:26:55

Well-seasoned, a good amount of pepper in there.

0:26:550:26:57

It's a good, tasty risotto.

0:26:570:27:00

Aw, mate, come on. You're all right.

0:27:060:27:08

-You're all right. Come on. You're fine.

-I just...

0:27:090:27:12

-Come on.

-My son said to me, "Do MasterChef, but promise me you won't cry."

0:27:120:27:18

Everyone cries on MasterChef!

0:27:180:27:20

We won't give anybody the title who doesn't cry.

0:27:200:27:23

I'm surrounded by boys who are amazing cooks and the past few years

0:27:230:27:27

I've taken a step back and I feel that I can't cook any more.

0:27:270:27:31

I want to tell you something. You can.

0:27:310:27:34

It just touched a nerve. It's that thing about confidence.

0:27:340:27:38

I felt that I didn't have it and there's John, who's a chef, saying,

0:27:380:27:47

"You can cook." It was like oooh!

0:27:470:27:49

I want somebody else to cook for me for the rest of my life!

0:27:540:27:58

I'm really pleased to see the nerves are disappearing,

0:27:590:28:03

cos thinking of the ravioli, it was disastrous.

0:28:030:28:06

I was fearing the worst with this basic recipe.

0:28:060:28:08

I think they're doing OK,

0:28:080:28:09

and the mistakes are silly and small, which is good.

0:28:090:28:13

They're all more than capable and it's a step up from where we were with the ravioli.

0:28:130:28:18

You couldn't step down from the ravioli.

0:28:180:28:22

We got a big round coming up next.

0:28:260:28:28

If they don't concentrate and get rid of these little problems, it's going to be chaos.

0:28:280:28:33

This is the Mystery Box Round.

0:28:530:28:55

Reveal your ingredients.

0:28:550:28:58

What's that?

0:29:050:29:07

The main ingredient in today's Mystery Box is a whole cooked octopus.

0:29:070:29:10

Oh.

0:29:100:29:12

The other ingredients they've been given are rice, potato,

0:29:120:29:18

chorizo, Romero pepper, tomatoes, olives, feta cheese, and watercress.

0:29:180:29:24

This is really going to test your inventiveness and creativity.

0:29:260:29:30

One dish, 50 minutes. Let's cook.

0:29:300:29:33

An octopus is very versatile,

0:29:360:29:38

but if you never handled one before, it could scare you.

0:29:380:29:41

It either has to be fried very quickly

0:29:430:29:45

or stewed for a long period of time.

0:29:450:29:48

As I'm vegetarian, the worst would be meat or fish because I don't know anything about them.

0:29:530:29:58

I wouldn't have a clue what to do.

0:29:580:30:00

I'd have to go home, I think.

0:30:030:30:05

Shobu, can you approach this like you would a vegetarian dish and then just add the octopus?

0:30:100:30:16

That's what I'll have to do because that's all I know how to do.

0:30:160:30:20

You've got all your bits and pieces chopped up.

0:30:200:30:23

It looks like you've got a plan. At home, are you creative or do you follow recipes?

0:30:230:30:28

I've started trying to follow recipes. I never have.

0:30:280:30:31

I haven't been particularly creative, either.

0:30:310:30:34

I've got my masalas and things.

0:30:340:30:36

Because I know what ingredients I have, I tend to chuck them all in.

0:30:360:30:39

What are you cooking for us?

0:30:390:30:41

Octopus curry? I don't know. I don't have the spices.

0:30:410:30:46

Whatever this turns out to be, I thought I would put it on the rice.

0:30:460:30:50

Shobu says she's going to make some curry. She has no spices at all,

0:30:540:30:57

which means we aren't going to get that depth of flavour she's used to in Indian food.

0:30:570:31:02

But just then she's put milk in her curry as well,

0:31:020:31:06

so we'll have milky octopus and rice. What's that going to taste like?

0:31:060:31:09

Ten minutes gone, 40 minutes left.

0:31:110:31:13

I don't invent dishes, I cook from recipe books.

0:31:130:31:18

I make ingredients up sometimes. If I don't have them I put whatever in and think, "It tastes all right."

0:31:180:31:24

Are you enjoying this, Tim? You seem to always be smiling.

0:31:290:31:32

I am! I'm really enjoying it. I was so nervous of this and this might taste awful.

0:31:320:31:37

But I'm enjoying the idea that I'm making it up as I go along. If you say it's all right, I'm happy.

0:31:370:31:42

You want us to say, "It's all right. I'm glad you're aiming for mediocrity."

0:31:420:31:46

-That's fantastic.

-OK.

0:31:460:31:48

Tim's bench is such a mess. There's stuff everywhere. It frightens me.

0:31:510:31:55

The way he's cooking frightens me more cos you can't just throw everything together.

0:31:550:32:00

I don't want to eat things that frighten me.

0:32:000:32:03

You are halfway.

0:32:030:32:05

Halfway to octopus heaven.

0:32:050:32:07

The term "invention test" makes my stomach turn over,

0:32:070:32:11

so I'm just going to try and relax.

0:32:110:32:15

-Aggie, have you cooked an octopus before?

-No!

0:32:190:32:23

I have eaten it but I've never cooked it.

0:32:230:32:25

I'm sort of attempting a paella and I've never made one before.

0:32:250:32:28

-So I'm just kind of...

-Winging it.

-Yes, that's the word.

0:32:280:32:34

And how is your confidence in this round?

0:32:340:32:36

Well, I don't know, ask me in 10 minutes' time!

0:32:360:32:40

Aggie's making paella, and for me,

0:32:460:32:49

the octopus seems to be an afterthought.

0:32:490:32:51

It's not part of the dish.

0:32:510:32:53

I would like the octopus to BE the dish.

0:32:530:32:55

It's going to be another intimidation. I've got to get my head together for it.

0:32:590:33:04

And hopefully not come out with something too mad.

0:33:040:33:07

Margi, what are you going to cook?

0:33:110:33:13

I want to get a Mediterranean feel, because it comes from a warm climate.

0:33:130:33:17

So these peppers are warm, and so are the chillies.

0:33:170:33:21

So that might naturalise it. I'm doing sauteed potatoes with it.

0:33:210:33:25

Rice is optional, in case anyone wants rice.

0:33:250:33:29

-Margi, we're going to leave you alone now.

-Okey-dokey.

-Thank you.

0:33:290:33:32

Can I just ask your opinion? It wouldn't need salt if it's come out of the sea, would it?

0:33:320:33:37

-Taste it, Margi.

-I don't like the look of it, lad.

0:33:370:33:39

SHE LAUGHS

0:33:390:33:43

I like Margi's originality,

0:33:460:33:48

I like the idea of frying the octopus with some potatoes.

0:33:480:33:52

Right now, it looks like it's going to taste good. Well, I hope so.

0:33:520:33:56

Well, come on, last three minutes.

0:33:580:34:00

Finishing touches, please.

0:34:090:34:11

That's it. Finished. Stop.

0:34:140:34:16

Shobu has made an octopus curry,

0:34:260:34:29

served with a tomato, olive and feta cheese salad.

0:34:290:34:34

I think your rice is cooked really well.

0:34:400:34:43

Your octopus is cooked really well. It's just a little bit bland.

0:34:430:34:47

Just get hold of some paprika, throw that through it, get more tomatoes in there.

0:34:470:34:51

The octopus is beautifully soft.

0:34:590:35:01

It has lots of sweet pepper, the flavour of the oregano

0:35:010:35:05

and the really well-cooked rice underneath it.

0:35:050:35:08

I think it's great. Why, then, you've got to go and throw milk in it,

0:35:080:35:12

I have no idea.

0:35:120:35:14

You obviously got bored and decided to make a salad.

0:35:140:35:17

Great salad, salty feta, sweet tomatoes, loads of oregano,

0:35:230:35:27

sharp, sour and bitter at the same time.

0:35:270:35:30

That with some shredded, fried octopus on top of it

0:35:300:35:33

would have been absolutely delicious.

0:35:330:35:35

Oh, OK.

0:35:350:35:37

'I am enjoying it, yes. It's a kind of petrified enjoyment.'

0:35:370:35:42

Terrified enjoyment, yes.

0:35:420:35:45

Aggie has cooked a salted-octopus paella,

0:35:470:35:50

accompanied with a green dressed salad.

0:35:500:35:53

I think the octopus through it probably could have been fried just a little bit more

0:36:010:36:06

to give it a little bit more texture, a crispier outside.

0:36:060:36:09

But for the rest of it? Aggie, I'm sorry.

0:36:090:36:13

-It's delicious.

-Oh! That's good.

0:36:130:36:16

Mm. Your paella is heavily flavoured.

0:36:200:36:24

Unfortunately, your octopus is slimy.

0:36:240:36:28

It hasn't been cooked long enough. Flavours, great.

0:36:280:36:32

Textures, all good until you get to your octopus. Quite good though, eh?

0:36:320:36:39

I'm not too unhappy with it, yeah.

0:36:390:36:41

'I think I was less nervous for this one, actually,'

0:36:410:36:45

so maybe I'm getting into the flow.

0:36:450:36:47

But, you know what, the thing is, when you get too comfortable,

0:36:470:36:51

that's when...

0:36:510:36:52

Tim has made a spicy octopus jambalaya and a Greek salad.

0:36:570:37:01

You've got paprika, you've got pepper.

0:37:120:37:15

You've got nice seasoning, you've got the sweetness of tomato,

0:37:150:37:19

all really good ideas.

0:37:190:37:20

The rice, you've cooked for too long. It's a bit watery.

0:37:200:37:24

The octopus is nice and soft.

0:37:300:37:32

It is still a little bit slimy on the outside,

0:37:320:37:34

it could do with a little bit more frying to give it

0:37:340:37:37

a bit of a crisper texture on the outside.

0:37:370:37:39

The whole thing's a bit wet. It's a cross between a rice soup and a baked rice dish.

0:37:390:37:44

And it defies all description as a dish.

0:37:440:37:47

It is definitely Tim's invention.

0:37:470:37:50

'I had no expectations to win this.

0:37:500:37:53

'But I'm very competitive, so I'd like to do as well as I can.'

0:37:530:37:56

I'm not sure I've got enough experience to draw on.

0:37:560:37:59

So I might let myself down a bit as we go on.

0:37:590:38:03

Margi has cooked her octopus with chorizo and peppers,

0:38:060:38:10

serving it with a tomato and garlic sauce,

0:38:100:38:13

potatoes, rice,

0:38:130:38:15

feta cheese, and watercress.

0:38:150:38:18

What have we got, Margi?

0:38:180:38:19

-We've got an octopus in love.

-In love with what?

0:38:190:38:23

It loves knocking around with the "cheerio" sausage.

0:38:230:38:28

And it's quite friendly with the nice red hot pepper.

0:38:280:38:32

I cooked the rice because I thought, well, you might like rice.

0:38:320:38:36

But then I thought you might like spuds.

0:38:360:38:38

You've got a number of dishes here. You've presented us with a mezze.

0:38:380:38:43

You're not supposed to be giving us a buffet.

0:38:430:38:45

You should decide what you think is right.

0:38:450:38:47

You can't give us loads of options to mix in what we want,

0:38:470:38:50

otherwise you'll never make a plate of food.

0:38:500:38:53

I love your chorizo, octopus, tomato, garlic, oregano,

0:38:580:39:04

I think that's lovely, lovely.

0:39:040:39:06

And I'd happily eat it with the rice or the potatoes.

0:39:060:39:09

But not both, and most certainly not with feta cheese and watercress.

0:39:090:39:14

Okey-doke!

0:39:140:39:16

That tomato sauce is great. Loads of oregano, lots and lots of garlic.

0:39:220:39:27

Sweet tomatoes going really well with that crispy octopus.

0:39:270:39:32

I think that is brilliant. And I wish that's where you had left behind.

0:39:320:39:35

Do the things which are beautiful, like your sauce and octopus

0:39:350:39:39

and your potato, do them really well.

0:39:390:39:41

Your personality doesn't come into this.

0:39:410:39:44

You can't fall back on your old tricks.

0:39:440:39:47

It doesn't butter any parsnips with the judges.

0:39:470:39:51

It's got to be that the food's lovely.

0:39:510:39:54

We're getting there. Well done.

0:40:000:40:02

Time for you to leave us, have a little break. Off you go.

0:40:020:40:06

-Well, well, well.

-I don't know.

-What's next?

0:40:120:40:17

Overall, a really tough day for our four celebrities,

0:40:170:40:19

but I also think quite a tough day for you and I.

0:40:190:40:22

Because it didn't start well.

0:40:220:40:25

All you could ask of any contestant is that they learn and grow,

0:40:250:40:31

and that is true of Shobu. Her ravioli was awful.

0:40:310:40:34

The risotto got better, till in the end, her octopus was good.

0:40:340:40:37

The question has to be, does Shobu have a repertoire?

0:40:370:40:42

Does she have enough recipes that she knows to succeed in this competition?

0:40:420:40:46

I am so exhausted, I can't begin to tell you.

0:40:460:40:49

I'm doing a lot more than I've done ever in my whole entire life.

0:40:490:40:55

Aggie was nervous making the crab ravioli,

0:40:570:40:59

but it wasn't that bad, if you compare it to everybody else.

0:40:590:41:02

She finished the dish off.

0:41:020:41:05

She put herself under pressure, but she delivers good flavour.

0:41:050:41:08

Aggie just needs to believe in herself, just believe in herself.

0:41:100:41:14

They asked me in there, what about the next stage? Are you ready?

0:41:140:41:18

No, no. I'd be terrified again.

0:41:180:41:22

Tim did quite well with his ravioli, he did very well with the risotto,

0:41:230:41:27

but give him a dish which he has got to invent in his own mind, and it becomes chaotic.

0:41:270:41:32

I'm really enjoying it. Bring it on, let's see what I can do.

0:41:340:41:38

I like Margi, I think she's got the makings of a great cook.

0:41:380:41:42

She's got the touch, she's definitely got the palate.

0:41:420:41:46

She had a shocking start.

0:41:460:41:47

The ravioli fell apart, the risotto, she put too much rice in,

0:41:470:41:51

she didn't measure up her recipe.

0:41:510:41:53

Then it came to the octopus and we saw some natural ability.

0:41:530:41:59

I think she's finished the day on a high.

0:41:590:42:02

I've made mistakes, but at the very beginning, and I'm not a chef yet.

0:42:020:42:06

I'm on my way to being, but I'm not there yet.

0:42:060:42:10

Next for these guys is something they have never, ever dreamed of.

0:42:100:42:16

They will have to work really, really hard,

0:42:160:42:18

together, to make sure they succeed.

0:42:180:42:21

Tomorrow, the battle continues. In teams.

0:42:230:42:29

I'm not an expert. Just because I've been cooking curries all my life

0:42:290:42:32

-doesn't make me an expert.

-It makes you more of an expert than me, so...

0:42:320:42:36

50 grams or 500, Agnes?

0:42:360:42:40

If they get it right, we could be in for a treat.

0:42:400:42:42

You could be wheeling me out of here in a wheelbarrow.

0:42:420:42:46

Then the pressure is on at their first mass catering challenge.

0:42:460:42:50

Geez!

0:42:500:42:51

It is frightening. Really frightening.

0:42:540:42:57

Aaah!

0:42:570:42:59

I don't know how to make crumble!

0:42:590:43:01

Aaargh! How do you work like this?

0:43:010:43:04

Crikey, strewth.

0:43:040:43:06

This is an ocean liner heading for an iceberg.

0:43:060:43:09

Oh, my God!

0:43:090:43:11

Oh, wow. That is seriously burnt.

0:43:110:43:15

It is carnage.

0:43:180:43:20

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0:43:350:43:37

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0:43:370:43:38

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