0:00:03 > 0:00:1016 celebrities are battling it out to win the coveted MasterChef crown.
0:00:10 > 0:00:14It's reignited the passions again... to be creative.
0:00:16 > 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?
0:00:23 > 0:00:27We know absolutely nothing about what's in store for us.
0:00:28 > 0:00:31Completely out of my comfort zone, completely out of my depth...
0:00:33 > 0:00:35Cooking doesn't get tougher than this!
0:00:49 > 0:00:53These four celebrities have been battling it out in the MasterChef kitchen.
0:00:55 > 0:01:01But at the end of this week only the best cooks will make it through to the semi-finals.
0:01:05 > 0:01:08I've managed to survive and not kill anyone,
0:01:08 > 0:01:09which is a good thing.
0:01:09 > 0:01:13I think things can only get better because it was so bad to begin with.
0:01:15 > 0:01:17Nothing is better than when John and Gregg
0:01:17 > 0:01:20actually say, "Tastes good, Tim,"
0:01:20 > 0:01:25or, "It's got good flavours." I've got to be honest, you get a bit of a buzz.
0:01:26 > 0:01:27The first challenge
0:01:27 > 0:01:32was the baptism of fire. It was like running in the Grand National!
0:01:32 > 0:01:37Will she go down at Becher's Brook or will she stay onboard for the chase?
0:01:37 > 0:01:40And I did, I cleared some of the hurdles.
0:01:40 > 0:01:44Towards the end of the first day, I felt actually
0:01:44 > 0:01:47I was starting to almost relax into it.
0:01:47 > 0:01:51Things will get tougher, I know that, but I just want to keep up with it, I do.
0:01:51 > 0:01:54I really want to give it everything.
0:01:56 > 0:02:02Each day they've been set challenges to determine their expertise.
0:02:02 > 0:02:06Today they'll be tested for their ability to work as a team.
0:02:06 > 0:02:09Will they go loggerheads? Will they work and gel as a team?
0:02:09 > 0:02:13Will we see somebody who really shines as the leader of the pack?
0:02:25 > 0:02:26Welcome back.
0:02:28 > 0:02:33Today is about testing your organisation, your ability to plan
0:02:33 > 0:02:36and work as a team.
0:02:36 > 0:02:41The celebrity beside you on your bench is your new team-mate.
0:02:43 > 0:02:49- You are going to have to work together.- We want you to produce for us ten plates of curry.
0:02:49 > 0:02:52One hour. Let's cook.
0:02:54 > 0:02:59Each team must invent one curry from a range of ingredients
0:02:59 > 0:03:07including lamb, tiger prawns, chillies, aubergines, butternut squash,
0:03:07 > 0:03:14cucumber, potatoes, curry and lime leaves, coriander,
0:03:14 > 0:03:19ginger and a selection of spices.
0:03:19 > 0:03:23- I would like to go with the lamb. - Yeah.
0:03:23 > 0:03:26Swing that sort of vegetable thing on the side?
0:03:26 > 0:03:32It could be from India or it could be from Asia. All we want is ten wonderful bowls of curry.
0:03:32 > 0:03:38If they get it right, we could be in for a treat. You could be wheeling me out of here in a wheelbarrow!
0:03:38 > 0:03:42I don't know what to do with any of this, so if you've got some ideas around...
0:03:42 > 0:03:44Let's cook what you normally cook, then.
0:03:46 > 0:03:53Yesterday, actress Shobu Kapoor had a disastrous start to the competition.
0:03:54 > 0:03:56Yeah... Oh, God!
0:03:56 > 0:04:00It's crab dishwater with some melted butter!
0:04:02 > 0:04:05But there were moments of promise.
0:04:05 > 0:04:08The octopus is beautifully soft.
0:04:08 > 0:04:14It has lots of sweet pepper, got really well-cooked rice sitting underneath it. I think it's great!
0:04:15 > 0:04:21If I even got to a point where I could present a dish that both looked good and tasted good,
0:04:21 > 0:04:23and I got a smile...
0:04:23 > 0:04:27and a "Well done" from Gregg and John, I'd be made-up.
0:04:33 > 0:04:41Shobu's team-mate is TV presenter Tim Lovejoy. Yesterday he impressed the judges with his palate.
0:04:41 > 0:04:46The seasoning is absolutely spot-on! Good job. I really like it.
0:04:46 > 0:04:48Thank you.
0:04:48 > 0:04:50But he was too chaotic.
0:04:50 > 0:04:51Tim, the mess!
0:04:51 > 0:04:54You've got me at a crucial point here where I'm deciding what to do.
0:04:58 > 0:05:05The general feedback is I'm messy, I'm good at tasting food, but not very good at cooking it.
0:05:08 > 0:05:11How's it working out for you two?
0:05:11 > 0:05:15- It's hard, it's really hard.- Why? - Really hard.
0:05:15 > 0:05:17I'm not used to cooking curries. I've cooked a couple in my time.
0:05:17 > 0:05:20What are you actually cooking for us?
0:05:20 > 0:05:22A lovely potato-aubergine curry.
0:05:22 > 0:05:27I'm bowing to her superior knowledge, but I don't feel we've got enough flavours in there at the moment,
0:05:27 > 0:05:31but, you know, it's all tasting a little bland to me,
0:05:31 > 0:05:34and I'd be crushing stuff up and trying to get the flavours...
0:05:34 > 0:05:35Do it.
0:05:35 > 0:05:38No, no, but we've got to make it so it all tastes, you know...
0:05:38 > 0:05:40If you've got a sense of some kind of...
0:05:40 > 0:05:42But you're the expert!
0:05:42 > 0:05:47I'm not an expert. Just because I've been cooking curries all my life doesn't make me an expert!
0:05:47 > 0:05:50- My food's quite bland. - It kind of makes you more of an expert than me, so...
0:05:51 > 0:05:53- You'll like it. - You need to add some water.
0:05:53 > 0:05:55Guys, good luck.
0:06:03 > 0:06:06Tim has decided to put his trust in Shobu,
0:06:06 > 0:06:09but right now I think Tim's a little bit worried about the outcome of that dish.
0:06:10 > 0:06:14He's tasting it, he's not happy with the flavour of the curry at all,
0:06:14 > 0:06:16and there seems to be a little bit of conflict going on there.
0:06:16 > 0:06:21How the dish is going to look, I'm not quite sure. They've got two big woks of stewed vegetables.
0:06:23 > 0:06:28Shobu doesn't really look that happy having to work with Tim. This is not good.
0:06:28 > 0:06:30You put actual chilli powder in as well?
0:06:30 > 0:06:34No, because you put fresh chillies in, didn't you, the red ones?
0:06:34 > 0:06:36This needs a bit...
0:06:38 > 0:06:39Yeah, that's great.
0:06:39 > 0:06:43You're just over halfway, guys. You've had 35 minutes.
0:06:45 > 0:06:53On the other team is TV presenter Aggie MacKenzie and actress Margi Clarke.
0:06:53 > 0:06:56- I'm in your way, chef. - No, no, you're fine.
0:06:56 > 0:06:59Margi has demonstrated some natural skill.
0:06:59 > 0:07:04That tomato sauce is great. Loads of oregano, lots and lots of garlic,
0:07:04 > 0:07:09sweet tomatoes going really well with that crispy octopus. I think that is brilliant.
0:07:09 > 0:07:12But, silly mistakes let her down.
0:07:12 > 0:07:14That rice should have been weighed out.
0:07:14 > 0:07:17Instead there was a container of rice and you used the whole lot.
0:07:17 > 0:07:21Oh, Margi! If you'd have weighed the rice out, that would have been like champion dish.
0:07:21 > 0:07:23Oh, well, you live and learn, don't you?
0:07:24 > 0:07:28There's a long way to go yet,
0:07:28 > 0:07:31and I don't want to get any sense of being overconfident, because I'm not,
0:07:31 > 0:07:34and that's the worst thing you can do.
0:07:36 > 0:07:41- We need some rice weighed out. - 50 grams or 500, Agnes?
0:07:41 > 0:07:45Just check that for me, please. That's 50 grams.
0:07:46 > 0:07:50In her first round, Aggie's success surprised her.
0:07:50 > 0:07:52It's a good tasty risotto.
0:07:56 > 0:08:02The past few years I've taken a step back and I just kind of feel that I can't cook any more.
0:08:02 > 0:08:05Well, I want to tell you something. You can!
0:08:05 > 0:08:08I would say that I'm determined not to let my nerves affect me,
0:08:08 > 0:08:15but actually nerves are one of those things that sometimes you can't control, and that's hard.
0:08:15 > 0:08:19I'm going to have to give myself a big talking-to, I think.
0:08:23 > 0:08:28For their dish, Margi and Aggie are making lamb curry.
0:08:29 > 0:08:32How are you getting on, you two? How are you working as a team?
0:08:32 > 0:08:36- I'd say not that well. Would you? It's all a bit chaotic. - I don't think it's too bad.
0:08:36 > 0:08:40- We've decided that... - I'm sort of in charge but I don't really know what I'm doing.
0:08:40 > 0:08:42Aggie's the chef, I'm the commis chef.
0:08:42 > 0:08:44I'm not a great organiser.
0:08:44 > 0:08:49I like someone to kind of be in charge and say, "Right, you do this. That's your job."
0:08:49 > 0:08:52Right now, that role is reversed because you're having to tell Margi what to do.
0:08:52 > 0:08:56- Margi, what about you? - I've got every confidence in Aggie.
0:08:56 > 0:08:59That's really sweet of you to say so, because I don't feel it.
0:08:59 > 0:09:02- Have you guys cooked many curries before in your lives?- No, I haven't.
0:09:02 > 0:09:04Any advice, boys?
0:09:04 > 0:09:07Yeah. About time you believed in yourself.
0:09:08 > 0:09:10- He's got it right there. - I know, I know.
0:09:10 > 0:09:15Because actually you are under control, you know what you've got to do... Smile on the face, ladies!
0:09:15 > 0:09:16- Yoo-hoo!- That's it!
0:09:22 > 0:09:30Margi and Aggie making a lamb, butternut squash and aubergine curry.
0:09:30 > 0:09:33But at the moment I can't see how it comes to life.
0:09:33 > 0:09:36Aggie's risen to the challenge, she's going to be in charge.
0:09:36 > 0:09:39If this turns out right, then it's really going to help her confidence.
0:09:49 > 0:09:52You've got ten minutes left and that means plated!
0:09:53 > 0:09:56- I was going to steam them.- It just needs to soften up, doesn't it?
0:10:02 > 0:10:03It's not cooking!
0:10:18 > 0:10:20Four, five, six, seven, eight, nine...
0:10:22 > 0:10:2490 seconds!
0:10:29 > 0:10:31One, two, three...
0:10:33 > 0:10:38- Too much coriander!- Oh, dear! Sorry. - Take it off.- Take it off!
0:10:38 > 0:10:42- That's it! Finished. Time's up. Stop.- That's ridiculous!- Stop!
0:10:45 > 0:10:47Look over there!
0:10:47 > 0:10:50- Well done!- Thank you. Thank you.
0:10:50 > 0:10:53Thank you, chef. That looks fantastic.
0:11:10 > 0:11:17Shobu and Tim have made a potato-and-aubergine vegetable curry with rice and raita.
0:11:27 > 0:11:31Almost! Almost, almost, you're nearly there.
0:11:31 > 0:11:36The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers
0:11:36 > 0:11:38of flavours and spice is good.
0:11:38 > 0:11:42It goes almost piccalilli kind of sweet, then it comes in a little bit deep.
0:11:42 > 0:11:45It leaves you with a very pleasant tingle on your tongue.
0:11:45 > 0:11:49But it could be more. It's a little too subtle.
0:11:57 > 0:12:02Great rice. Nice yogurt. I don't mind the curry.
0:12:02 > 0:12:06The potatoes are undercooked, but they would be because they were massive big chunks.
0:12:06 > 0:12:08The spicing is good.
0:12:08 > 0:12:12I think you've done a pretty good job. Ten plates, all the same.
0:12:12 > 0:12:16Not easy. I'm not used to sharing cooking with anyone.
0:12:16 > 0:12:19No, it's not easy, cos, you know, given those ingredients in front of me,
0:12:19 > 0:12:26I'd probably have gone for prawns and lemongrass and lime and made it all a very Thai sort of dish,
0:12:26 > 0:12:31but I think what we produced...you know, Shobu's done something really tasty. She's the boss on this one.
0:12:31 > 0:12:34I like what we ended up with, so that's cool.
0:12:34 > 0:12:39I do think we did do it together. You completely made the yogurt. We did split the jobs.
0:12:39 > 0:12:44- I think it was a team effort.- Are you two still arguing about whether you did do it together or not?
0:12:46 > 0:12:47I thought I was a good team player,
0:12:47 > 0:12:53and realised that actually I'm not used to anybody else being in my kitchen at home,
0:12:53 > 0:12:57and I've actually had encounters where I've kind of thrown people out.
0:12:57 > 0:13:01I looked at the ingredients and I saw the prawns and the lemongrass and the limes,
0:13:01 > 0:13:05and I'd probably have gone down that line, if left to my own devices,
0:13:05 > 0:13:08so, you know, it was interesting to see which way we went in the end.
0:13:08 > 0:13:16Aggie and Margie's dish is lamb, aubergine and butternut squash curry with lemon and coconut rice,
0:13:16 > 0:13:18served with cucumber raita.
0:13:18 > 0:13:21Ten plates, all looking exactly the same.
0:13:21 > 0:13:23They are a bit shabby, ladies.
0:13:23 > 0:13:28For me, it's rice and it's a wet dish. It probably should be in a bowl.
0:13:32 > 0:13:38I like the yogurt, but the curry itself for me just needs a bit more life.
0:13:38 > 0:13:42I think you need to put more spice in the background and build the layers up a little bit
0:13:42 > 0:13:44and think about what a curry is really about.
0:13:51 > 0:13:56I think a curry deserves to get hold of you and give you a great big spicy kiss!
0:13:56 > 0:14:00- I'm up for that! Are you? - No, I agree.- A kiss!
0:14:00 > 0:14:04I think you should have been bolder. I like the way you work, I really do.
0:14:04 > 0:14:08- Did you like working as a team? - To begin with, I was, "Oh, I'm not sure about this!"
0:14:08 > 0:14:12- But actually it worked OK in the end. - Yeah, we clicked. It got to click.
0:14:12 > 0:14:18Actors are used to being directed. The director will always say to you,
0:14:18 > 0:14:25"Give me this emotion." And on this occasion Aggie was saying to me, "Give me the onions."
0:14:25 > 0:14:29I just had to be a really good second mate.
0:14:29 > 0:14:35All in all, I think actually it was a better result than it probably deserved to be.
0:14:35 > 0:14:37I think we were lucky.
0:14:40 > 0:14:47Thanks very much indeed. This was a tough task, but what comes up next is even tougher.
0:14:48 > 0:14:49Off you go.
0:14:57 > 0:14:59Thank you!
0:14:59 > 0:15:00I'll talk to you.
0:15:01 > 0:15:04I think this was really good for Aggie today,
0:15:04 > 0:15:09because she took charge of the situation. She wasn't keen to, but she did.
0:15:09 > 0:15:13As a team, there was a worker and there was a leader.
0:15:13 > 0:15:16But actually I'd like to see Margi be a little bit more forceful,
0:15:16 > 0:15:19cos I think Margi's got a lot to offer.
0:15:19 > 0:15:26The combination of Tim and Shobu was fractious. They didn't quite see eye to eye when they started off.
0:15:26 > 0:15:28Shobu was going to do the dish that she wanted to do.
0:15:28 > 0:15:32It looked to me like she really cocked a deaf 'un to Tim's ideas.
0:15:32 > 0:15:36If they could actually iron out the conflict within their relationship,
0:15:36 > 0:15:38I think they could end up being a great team.
0:15:38 > 0:15:42But right now, that's the issue, their conflict.
0:15:43 > 0:15:47It's not a bad round. I just hope they've learned from it, because what we're going to throw at them next
0:15:47 > 0:15:54- is seriously, seriously tough. - I know it's a big step up, but I've got a bit of confidence in them.
0:15:59 > 0:16:01It's the morning of day two.
0:16:02 > 0:16:10Now Aggie, Shobu, Tim and Margi must face their first major cooking challenge in the outside world.
0:16:24 > 0:16:28Welcome to the London Ambulance Call Centre here in Waterloo.
0:16:28 > 0:16:34They handle over 4,000 calls a day here. There are 300 staff,
0:16:34 > 0:16:39each of which work a very busy, very stressful 12-hour shift.
0:16:39 > 0:16:43It's your job today to prepare lunch for these people.
0:16:43 > 0:16:47Each team today will be cooking 50 meat dishes...
0:16:49 > 0:16:54- ..30 vegetarian dishes and 30 hot puddings.- Phew!
0:16:57 > 0:16:58Off you go.
0:17:01 > 0:17:02This is a high-pressure environment.
0:17:02 > 0:17:09Last year, the London Ambulance Centre dealt with one-and-a-half-million 999 calls.
0:17:11 > 0:17:13Precision timing is everything
0:17:13 > 0:17:17and head chef Kim Hurr is here to ensure that there are no delays.
0:17:18 > 0:17:22Good morning, ladies and gentlemen. You're a little bit pushed for time this morning.
0:17:22 > 0:17:26We have three hours in order to get the lunch ready.
0:17:28 > 0:17:30- Good luck.- Thank you.
0:17:32 > 0:17:34Each team must devise their own menu
0:17:34 > 0:17:40from a range of ingredients including chicken, minced beef, pork,
0:17:40 > 0:17:45a range of vegetables and a selection of tinned fruit.
0:17:51 > 0:17:57I'm very nervous about the task ahead. Three hours... Oh! It's very daunting.
0:17:57 > 0:18:03We've got to give them good food. They've got to do a full 12-hour shift, I imagine,
0:18:03 > 0:18:07so they're going to be hungry. They're not going to be happy if they get here and the food's a bit rough,
0:18:07 > 0:18:09so we better do some good stuff.
0:18:14 > 0:18:18At the moment, I'm feeling a bit shell-shocked and my head's whirring round, thinking...
0:18:18 > 0:18:23"How do I approach this?" And I don't know the answer.
0:18:25 > 0:18:31I've just got to remember what me mam was like in the back kitchen, feeding ten kids!
0:18:32 > 0:18:35I want to make sure that we feed them well,
0:18:35 > 0:18:40and we don't disappoint the ambulance men and women who are proper grafters.
0:18:40 > 0:18:45- I'm thinking about doing shepherd's pie.- Sounds good. - And vegetarian curry.
0:18:45 > 0:18:51- That sounds perfect. They absolutely love curry.- Oh, OK.- So we're on to a winner there, I think.
0:18:51 > 0:18:55- Rhubarb crumble for dessert. - Yeah. Sounds good. Sounds perfect. Sounds really good.
0:18:55 > 0:18:56Let's do it!
0:19:03 > 0:19:09On the other team, Margi and Aggie have started cooking before getting the go-ahead from the chef.
0:19:09 > 0:19:12It's already making my eyes water!
0:19:12 > 0:19:17All my eye make-up's fell off, and I've got eyes like no-entry signs!
0:19:22 > 0:19:26- What were you planning to do for your menu? - Bolognese, spaghetti Bolognese...
0:19:26 > 0:19:32- pasta Bolognese.- Right, OK. There is a slight problem there, because Tim will be using the beef.
0:19:33 > 0:19:37- I want to use the beef! So only one of us can use the beef?- Yes.
0:19:37 > 0:19:40- Yeah, I'm afraid that's been taken up.- Oh, right.
0:19:40 > 0:19:42Let's have a look at the ingredients.
0:19:46 > 0:19:49- I could use the chicken. - You've got sage...
0:19:49 > 0:19:53- rosemary...- What I want to do is a big sort of tray bake in the oven
0:19:53 > 0:19:57with chicken and loads of different vegetables and herbs. Yeah.
0:19:57 > 0:20:00Right, OK, so I'm going to do a tray bake.
0:20:07 > 0:20:13With Aggie in charge of the meat dish, Margi has taken responsibility for the vegetarian option
0:20:13 > 0:20:18and is making a lentil bake. They are yet to decide on a dessert.
0:20:18 > 0:20:20Right, right, right, right.
0:20:23 > 0:20:26Our celebs are used to being on the other side of the counter.
0:20:26 > 0:20:30If they're smiling at all, it's a smile of tension bordering on terror.
0:20:35 > 0:20:39I've listen to John and Gregg. And the method here, what I'm trying to do...
0:20:39 > 0:20:41I'm going to do all my ingredients first.
0:20:41 > 0:20:44I see the other team have just started cooking, cooking, cooking.
0:20:44 > 0:20:48I'm not going to do that. I'm going to wait till everything's prepped, tidy as I go,
0:20:48 > 0:20:52then I'm going to be confident, hopefully. I've got an hour to prep, hour to cook.
0:20:52 > 0:20:55That's the way to success.
0:20:56 > 0:21:00I think peelers are harder work than knives. Old school!
0:21:00 > 0:21:05Get a knife going! What, am I halfway through here, would you say?
0:21:05 > 0:21:07Yeah, probably about halfway.
0:21:11 > 0:21:16I'm kind of getting my head down and just doing it and trying not to panic.
0:21:23 > 0:21:26I've never seen you this calm before, Shobu!
0:21:27 > 0:21:29I'm changing.
0:21:29 > 0:21:33The other guys seem to be about cooking, cooking, cooking, and you guys are doing what?
0:21:33 > 0:21:37- My theory was an hour to prep, an hour to cook. - I like the idea of it.
0:21:37 > 0:21:41Because the preparation is essential. So what are you cooking?
0:21:41 > 0:21:44Vegetable curry and rice, so I'm staying within the bounds.
0:21:44 > 0:21:48- Give us a curry that we remember! Flavoursome, lots of spices! - Flavoursome, aromatic...
0:21:48 > 0:21:52- Let's see how I cope! - Like you, flavoursome and aromatic.
0:21:52 > 0:21:57Guys, I'm pretty confident here. Veggie curry and cottage pie. Dessert?
0:21:57 > 0:22:00- Rhubarb crumble.- But neither of us really makes desserts, so...
0:22:00 > 0:22:04- Rhubarb crumble and none of you make desserts? - No. - Great!
0:22:11 > 0:22:15Across the kitchen Aggie and Margi are already cooking.
0:22:17 > 0:22:20I must remember to put the salt and pepper in.
0:22:21 > 0:22:24I'm doing a nice cheesy lentil bake.
0:22:24 > 0:22:28My daughter loves it. I invented this dish myself
0:22:28 > 0:22:31and I hope it's going to go down with all the ambulance drivers and the nurses
0:22:31 > 0:22:34and gives them the oomph for the day.
0:22:35 > 0:22:42You've got Margi making lentil bake but she hasn't done all the preparation and then made six dishes.
0:22:42 > 0:22:46She's making every dish at one time. One goes in the oven, she starts the next one.
0:22:47 > 0:22:50Why don't you just cook it all at once and put them all together?
0:22:50 > 0:22:54I didn't fancy that idea because I'm doing the 30,
0:22:54 > 0:22:58and I know if I do six of those dishes, that's the 30.
0:22:58 > 0:23:02So, six dishes...you're going to cook the same dish six times over?
0:23:02 > 0:23:06I just trust it more this way because I'm terrible at numbers.
0:23:06 > 0:23:10I'm number-blind. I was at the back of the class for maths.
0:23:11 > 0:23:16She has no idea what's going into each dish, there's not going to be any consistency,
0:23:16 > 0:23:19and that's the point with large-scale catering...it's got to be consistent.
0:23:19 > 0:23:24The first portion of food has to be the same as the last portion of food to go across that counter.
0:23:24 > 0:23:27Meanwhile Aggie has her own problems.
0:23:27 > 0:23:31I'm a bit discombobulated because I decided I was going to make Bolognese sauce,
0:23:31 > 0:23:36and it was going to be delicious, etc, etc, and then Tim's gone off with the beef, so...
0:23:36 > 0:23:38Then I had to quickly think of something else.
0:23:43 > 0:23:48Aggie's got a lovely dish of chicken and rice but she is running around all over the place,
0:23:48 > 0:23:53really tense, loads of mess... Too much...too much energy in the wrong direction.
0:23:55 > 0:23:56Calm down, Aggie!
0:23:57 > 0:24:00Interesting way of doing it...
0:24:00 > 0:24:05I don't understand why you don't take all your chicken off the stove, put them in the trays,
0:24:05 > 0:24:09get all your garnishes done like your peppers and onions, then your sauce, and finish them all off at once.
0:24:09 > 0:24:11Cos you've got 8 or 9 on there, you've got about 12 on here...
0:24:11 > 0:24:14I know, but this is a bigger one...
0:24:14 > 0:24:15And you've got 9 on...
0:24:15 > 0:24:19Ah! How can you work like this?
0:24:19 > 0:24:20Strewth!
0:24:22 > 0:24:26- You have roughly two hours left to service.- Right.
0:24:27 > 0:24:31Tim and Shobu are still doing their prep.
0:24:32 > 0:24:36I'm sorry, but this really isn't fun at the moment. I've just chopped for an hour.
0:24:36 > 0:24:43All I'm doing is chopping! And I have absolutely no idea if I'm making enough carrots here or...
0:24:43 > 0:24:47or whether I'm making enough potatoes. I just don't know.
0:24:49 > 0:24:55That's why I don't use butternut squash! It's impossible to cut.
0:24:55 > 0:24:58There's so much. This is impossible!
0:24:58 > 0:25:00Are you OK with your curry?
0:25:00 > 0:25:05Yes, I've got to cut a bit more, two more celeriac, a few more courgettes...so I'm still...
0:25:05 > 0:25:08It's looking like you're getting a bit stuck for time.
0:25:08 > 0:25:12So you just concentrate on making sure that you've got your dish ready.
0:25:14 > 0:25:17I think I'm remaining calm under pressure.
0:25:17 > 0:25:22I don't know if that could be a bad calm because, you know, if I don't get the job done, that's a bad calm.
0:25:25 > 0:25:33Tim finally gets his cottage pie going, but they still haven't started their rhubarb crumble.
0:25:33 > 0:25:39Right, Tim, how long do you think you'd estimate your pudding needs to cook?
0:25:39 > 0:25:47- 20 minutes.- I'd probably give it a little bit longer than that. I'd maybe try about 40.- 40?
0:25:47 > 0:25:49Crumble in first.
0:25:49 > 0:25:51I don't know how to make crumble.
0:26:00 > 0:26:07With just over an hour until service, Tim gets to work on his first-ever rhubarb crumble.
0:26:07 > 0:26:08I assume it's...
0:26:10 > 0:26:11.flour and...
0:26:14 > 0:26:19..topping, right? It's flour and marge and oats and sugar.
0:26:19 > 0:26:23Right, get that mixed quickly. A bit more marge.
0:26:23 > 0:26:26I reckon the more sugar I put in it, the nicer it's going to taste.
0:26:27 > 0:26:28Whoa!
0:26:33 > 0:26:36Tim at the moment seems to have started rhubarb crumble
0:26:36 > 0:26:40before he's actually finished the cottage pie, which worries me a little bit,
0:26:40 > 0:26:44because Shobu hasn't joined in at all and Tim's not the most experienced of cooks,
0:26:44 > 0:26:47yet he seems to be carrying most of the burden at the moment.
0:26:47 > 0:26:49Do you need any help?
0:26:49 > 0:26:55I'm all right. Thanks, honey. It's a mess, but I should be helping you with that crumble and I'm not.
0:27:02 > 0:27:06- Have you decided what pudding your team's going to do?- No.
0:27:06 > 0:27:11- I think we're doing rhubarb crumble, aren't we, Aggie?- Well, I'm afraid they've already pipped you to it.
0:27:11 > 0:27:16A word of advice, they like traditional puddings, so anything stodgy, sponges...
0:27:16 > 0:27:19- pastries, you know...- OK. - ..Like pies...
0:27:19 > 0:27:22Er...
0:27:22 > 0:27:24what about a peach cobbler?
0:27:27 > 0:27:31But there's a problem. They don't know how to make it.
0:27:34 > 0:27:37So they resort to something more obvious.
0:27:37 > 0:27:44We were being to complicated, so we're taking the easy route, really, and just doing a crumble.
0:27:44 > 0:27:48Apple crumble? Well, it better come with a decent amount of custard, ladies.
0:27:51 > 0:27:53Can we move it along a bit faster, please?
0:27:53 > 0:27:59Get those potatoes on now, OK? Because we can't really wait for anything else.
0:27:59 > 0:28:02Poor old Chef looks completely stressed at the moment, John.
0:28:02 > 0:28:06I think she'd rather do it all on her own than have to run from corner to corner of her kitchen,
0:28:06 > 0:28:08checking on everybody.
0:28:08 > 0:28:12I'm not sure how this works. I don't know what that is!
0:28:12 > 0:28:14- Kim? - How are you doing? Is your curry on?
0:28:14 > 0:28:17No, I'm going to start now.
0:28:17 > 0:28:21- OK, start that now and I'll open this for you.- OK, all right... Where's the oil?
0:28:23 > 0:28:29In just 40 minutes' time, hundreds of ambulance staff will arrive for lunch.
0:28:33 > 0:28:34Jeez!
0:28:42 > 0:28:45It is frightening. It is really, really frightening.
0:28:45 > 0:28:51Today I thought they were going to come up one more step, but right now I am really, really worried.
0:28:54 > 0:28:56That does not look like a professional kitchen,
0:28:56 > 0:28:59and I think we'll be lucky if we get to feed everybody.
0:29:03 > 0:29:06- Where's the veg curry? - I've got all the bits over there.
0:29:06 > 0:29:10I've just put the onions in. I need to put in my spices,
0:29:10 > 0:29:13and then put in the tomatoes, make the paste...the base,
0:29:13 > 0:29:15and then put in all the veggies and let them cook.
0:29:15 > 0:29:19- That's loads and loads! - Loads and loads of what? - Loads and loads of work!
0:29:19 > 0:29:22Can you get this done in 30 minutes?
0:29:22 > 0:29:26What can I do? It's not cooking any faster. It needs to cook faster!
0:29:29 > 0:29:33- The vegetables aren't cooked. She's got vegetables like that, and half an hour...- Where?
0:29:33 > 0:29:37- Where are the veg, Shobu?- They're all there.- All right, don't...
0:29:37 > 0:29:45- Get your veg on, get them in.- Can I put this in?- No, put it in after. - Put your vegetables first.- OK.
0:29:45 > 0:29:46Right... Tim!
0:29:46 > 0:29:52- Have you had any easier days? - Oh, haven't I just? This is a nightmare!
0:29:52 > 0:29:55I spent hours cutting them up...
0:30:02 > 0:30:04I'm really behind time.
0:30:04 > 0:30:10I've got to get the potatoes boiled, mashed, on top of the cottage pie, under the grill, taste, eat,
0:30:10 > 0:30:12beautiful...!
0:30:12 > 0:30:17With about 20 minutes to go, the real issue here is Tim and Shobu.
0:30:17 > 0:30:19They may not get their food out.
0:30:20 > 0:30:24Shobu still hasn't cooked the vegetables for her curry.
0:30:24 > 0:30:31And Tim has no idea where he is. Mate, this is an ocean liner heading for an iceberg!
0:30:32 > 0:30:35And I for one am not going down with it!
0:30:35 > 0:30:38I spent too long cutting is what I did.
0:30:40 > 0:30:43There's not much more I can do now. I can't speed up the process.
0:30:46 > 0:30:50OK, ladies and gents, can we focus, please? You have 15 minutes left.
0:30:52 > 0:30:57We've got the chicken, we've got the savoury rice, we've got the lentil bake, we've got no coleslaw...
0:30:57 > 0:31:03- Aggie, your rice is not cooked, please. Can you taste it?- I did. - That needs a little bit longer.
0:31:06 > 0:31:08We've got the first lot of chicken.
0:31:08 > 0:31:11I've got to get into the oven now to make sure the other stuff is at the right stage.
0:31:11 > 0:31:15Margi's in control with her lentil bake.
0:31:15 > 0:31:18And we've got crumble. I better just check that.
0:31:20 > 0:31:22Oh, my God!
0:31:27 > 0:31:30Oh, wow! That is seriously burnt!
0:31:31 > 0:31:34- Is that us?- Is this the apple?
0:31:34 > 0:31:41- Is it one of yours? - Yes, it wasn't cooking at all, and I put it on the top shelf.- OK.
0:31:41 > 0:31:43And then, next thing...
0:31:45 > 0:31:51- ..it's charred.- OK. Right, get as much of that off as possible, yeah?
0:31:51 > 0:31:54If you need to start from scratch, then start from scratch.
0:31:54 > 0:31:59That has got to be one of the scariest kitchens I have ever seen.
0:31:59 > 0:32:03Right now, behind that wall, it is carnage,
0:32:03 > 0:32:06absolutely, unmitigated carnage.
0:32:09 > 0:32:12I'm quite concerned about what's going on here, to be honest.
0:32:12 > 0:32:17We've a few minutes to spare, but it's going to be really tight.
0:32:17 > 0:32:20The sooner I can step in there,
0:32:20 > 0:32:24- then the more chance that we have. OK?- Good luck.- Right.
0:32:28 > 0:32:32The rice to me... it's definitely cooked.
0:32:34 > 0:32:35That's better.
0:32:39 > 0:32:40Carrot's a bit crunchy.
0:32:42 > 0:32:44Out the way, please. Mind your backs.
0:32:47 > 0:32:48Ah!
0:32:51 > 0:32:57It's like the opening night of a big show. Everything is on the actor, everything's on the performer
0:32:57 > 0:32:59and the chef in the kitchen.
0:33:01 > 0:33:06When the curtain goes up, all the actors have got a nice smile, ready to begin.
0:33:07 > 0:33:12John, there are 300 people in this building, so at least 200 of them are going to come down for lunch.
0:33:12 > 0:33:17These guys work in the emergency services! They've got to get back and man the phones.
0:33:17 > 0:33:18It's a very strict timetable.
0:33:20 > 0:33:23Right, they're queuing at the door now, ladies and gents.
0:33:23 > 0:33:26We need to make sure we push this out in the next couple of minutes.
0:33:30 > 0:33:33Tim, get it in. Well done. Let's get it in.
0:33:33 > 0:33:37- Is it ready to go now?- Yeah. It was ready to go half an hour ago.
0:33:38 > 0:33:41- How's the crumble coming on? - The crumble's in the oven.
0:33:41 > 0:33:46- Don't open the oven.- Don't open the oven. Two of the crumbles or maybe all three are in the oven.
0:33:46 > 0:33:50Tim actually made them, I just put them in the oven. So we'll see...
0:33:51 > 0:33:56Despite the chaos, Margi and Aggie have their dishes at the pass.
0:33:58 > 0:34:01Tim has also got the pie up.
0:34:06 > 0:34:10Oh, your potatoes... Everything's really quite hard, isn't it?
0:34:10 > 0:34:13That's going to be at least 10, 15 minutes yet.
0:34:13 > 0:34:1510, 15 minutes.
0:34:15 > 0:34:17Sorry, you seem to have...
0:34:17 > 0:34:22You missed your timing. Your timing's been way out, I'm afraid.
0:34:22 > 0:34:27Basically, what it means is you're going to miss out on some customers, so you're not selling your dishes.
0:34:27 > 0:34:29OK?
0:34:31 > 0:34:33We're about to open the doors, guys.
0:34:34 > 0:34:38Please make sure that you have all the equipment you need.
0:34:38 > 0:34:40Can I have a spoon for my crumble, please?
0:34:41 > 0:34:47Margi and Aggie have made cheesy lentil pie and a chicken vegetable tray bake with rice.
0:34:47 > 0:34:51For dessert, they are serving apple crumble and custard.
0:34:52 > 0:34:58Tim has made cottage pie and a rhubarb crumble with custard.
0:35:09 > 0:35:10What would you like?
0:35:10 > 0:35:11Vegetarian?
0:35:11 > 0:35:14- Enough for you? - It's really nice with salad.- Right.
0:35:14 > 0:35:17- What can I get you?- Bon appetit!
0:35:17 > 0:35:18Can I have chicken, please?
0:35:18 > 0:35:22All the early orders are for Margi and Aggie.
0:35:22 > 0:35:26- Can I get the lentil bake, please? - Yes. You certainly can.
0:35:26 > 0:35:28What would you like?
0:35:28 > 0:35:30Go on, then. I'll have the potato pie.
0:35:30 > 0:35:32Yeah, at last!
0:35:32 > 0:35:34I'll have the same.
0:35:34 > 0:35:37Yeah, I'll have the cottage pie as well, please.
0:35:39 > 0:35:39Thank you.
0:35:39 > 0:35:41Vegetarian.
0:35:41 > 0:35:44I've not served it very well, but I think it'll taste all right.
0:35:45 > 0:35:48Can I have cottage pie, please?
0:35:48 > 0:35:52Despite the slow start, Tim's cottage pie is selling well.
0:35:55 > 0:35:59I had the cottage pie. It's quite good. It's yummy.
0:35:59 > 0:36:04I've got the cottage pie. It's quite tasty, but this is the one that tempted me. It's very good.
0:36:04 > 0:36:10I'd probably put some more vegetables in it, I think, probably some more peas just to bulk it out a bit more.
0:36:16 > 0:36:19Oh! It's cooked!
0:36:20 > 0:36:22Wee-hee!
0:36:22 > 0:36:2715 minutes late, Shobu's vegetable curry finally arrives.
0:36:27 > 0:36:29- What are the choices? - Cottage pie, lentil bake...
0:36:29 > 0:36:33- There you are. - Oh! Or vegetable curry.
0:36:33 > 0:36:36- Oh, wow! - What would you like?
0:36:36 > 0:36:38I'll have the vegetarian curry, please.
0:36:39 > 0:36:45Well, I do hope that you enjoy it, and I hope it doesn't blow the lid off your mouth.
0:36:45 > 0:36:48Tim, can you get the gentleman a curry? Curry and rice.
0:36:48 > 0:36:50- What's this one?- Curry.
0:36:55 > 0:36:58I've gone for the curry and the rice, and it's really good, actually.
0:36:58 > 0:37:02The heat kicks in after you've swallowed it. And it's not too powerful. It's good,
0:37:02 > 0:37:06and each individual ingredient has still got some taste, so I approve.
0:37:06 > 0:37:12I've got the vegetable curry. It's not the same kind of curry we would normally get, so it's a nice change.
0:37:17 > 0:37:19Both main courses get the thumbs-up,
0:37:19 > 0:37:24but Tim's first-ever attempt at rhubarb crumble is not going down so well.
0:37:24 > 0:37:26I had the rhubarb crumble for pudding.
0:37:26 > 0:37:32It was OK overall, but the rhubarb was a bit undercooked...overcooked, I think.
0:37:32 > 0:37:34There was way too much crumble.
0:37:35 > 0:37:40The crumble was in excess with the rhubarb, I think.
0:37:40 > 0:37:44And then Tim actually gave me an extraordinarily large portion,
0:37:44 > 0:37:48so there wasn't much room for the custard which would have balanced it out a bit more for me.
0:37:57 > 0:38:03Halfway through service and Aggie's chicken, herb and vegetable tray bake has almost sold out.
0:38:07 > 0:38:09Lovely. Thank you, darling.
0:38:09 > 0:38:11That's going good guns.
0:38:11 > 0:38:14- Chicken, isn't it? - Here you are.
0:38:16 > 0:38:21It's really nice. The rice is cooked perfectly. The chicken is really nice and juicy.
0:38:21 > 0:38:26Good taste on the chicken. I quite like the veg on it as well and the gravy. It's nice,
0:38:26 > 0:38:29although I could have had a little bit more sauce, because I'm quite a saucy person, so...
0:38:29 > 0:38:32LAUGHTER ..not in that sense!
0:38:36 > 0:38:43And Margi's homemade recipe for cheesy lentil pie is also flying out.
0:38:43 > 0:38:46It's got red peppers, mushrooms, onions and a cheesy topping.
0:38:57 > 0:39:01I've never had lentils with cheese, but it's actually a really nice combination.
0:39:11 > 0:39:14- I'll have the apple crumble. - There you are, my dear.
0:39:14 > 0:39:16- Thank you very much. - What would you like?
0:39:20 > 0:39:23Now it's just their rescued pudding that needs to impress.
0:39:23 > 0:39:29I chose the apple crumble, apple crumble being one of my favourites anyway...
0:39:29 > 0:39:31it's very good. Very good. Thank you.
0:39:32 > 0:39:34I had the apple crumble. Absolutely lovely.
0:39:34 > 0:39:38Nicely cooked, nice soft apples, nice flavour. Really good.
0:39:47 > 0:39:51All things considered, I know it got a bit hairy there towards the end,
0:39:51 > 0:39:56but we managed to do it by the skin of our teeth and I think you've all got a lot to be proud of.
0:39:56 > 0:39:59- Thank you very much for today. - Thank you.
0:40:02 > 0:40:06I think it's nothing short of a miracle that we actually got food out of that kitchen,
0:40:06 > 0:40:11because I can't remember seeing anything as chaotic as that in my life.
0:40:13 > 0:40:18Our four celebs have not been doing this very long and we have thrown them in the deep end.
0:40:18 > 0:40:21They now realise how tough this competition is.
0:40:21 > 0:40:26We feared that Tim and Shobu didn't work that well together as a team in the last round...
0:40:26 > 0:40:29they certainly didn't work together as a team today.
0:40:29 > 0:40:33With about 12 minutes to go, Tim still hadn't mashed his potato.
0:40:33 > 0:40:39With 20 minutes to go, Shobu still hadn't put the vegetables on for her curry.
0:40:39 > 0:40:41That was shocking, that was in a mess.
0:40:41 > 0:40:46Yeah, but, saying that, the vegetable curry was really tasty, well-cooked rice.
0:40:46 > 0:40:49That cottage pie was tasty, decent mash on top, crispy.
0:40:49 > 0:40:51The food tasted good, they took pride in their work.
0:40:51 > 0:40:56It's been an interesting day. I went from pure terror
0:40:56 > 0:41:01to actually quite enjoyed it. I don't want to do it again, though, ever!
0:41:01 > 0:41:03But I quite enjoyed it, I enjoyed the mayhem.
0:41:04 > 0:41:09When I started, I felt like I knew absolutely nothing,
0:41:09 > 0:41:13and now the difference is I know that I know nothing!
0:41:15 > 0:41:19Aggie and Margi, they got their food up, they did quite well.
0:41:20 > 0:41:24Margi cooked a family favourite, she'd cooked it before, she'd seen it before,
0:41:24 > 0:41:29and in a way she stayed safe. Lots of processes going on there, but she stayed safe. Good on her.
0:41:29 > 0:41:32You've got to look after your vegetarian eaters.
0:41:32 > 0:41:37Why should they not be considered with a really good dish? And they loved it, I was proud of it.
0:41:39 > 0:41:44Aggie, I thought, was a little out of control and maybe a little panicky.
0:41:44 > 0:41:49Although it seemed to be very, very chaotic, Aggie had a plan,
0:41:49 > 0:41:53delivered some food, decent rice, seasoned chicken, all not bad at all.
0:41:55 > 0:41:59Overall, I feel like I didn't bomb. I didn't bomb, it was OK. Yeah...
0:41:59 > 0:42:04I mean, actually, I'd say the confidence is not nearly as low as it was.
0:42:09 > 0:42:14I'm glad they've got through this baptism of fire, John, because all four of them will be better for it.
0:42:14 > 0:42:20Next, it's about an individual task and it's about taking their food to a different level.
0:42:20 > 0:42:22A bit of finesse!
0:42:29 > 0:42:33Tomorrow the battle to stay in the competition continues...
0:42:34 > 0:42:39..and for one of the celebrities their dream will be over.
0:42:42 > 0:42:46I mean, it was as much a disaster as a disaster can be.
0:42:48 > 0:42:50Oh!
0:42:51 > 0:42:54I think you've cooked really well here. Where have you been?
0:43:01 > 0:43:03The person leaving us is...
0:43:07 > 0:43:11Subtitles by Red Bee Media Ltd
0:43:11 > 0:43:15E-mail subtitling@bbc.co.uk