Cookery contest. The four celebrities continue their fight to be crowned Celebrity MasterChef 2011, and face the dual challenges of mass catering and teamwork.
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16 celebrities are battling it out to win the coveted MasterChef crown.
It's reignited the passions again... to be creative.
These celebrities have already reached the top of their profession.
But can they cut it in the kitchen?
We know absolutely nothing about what's in store for us.
Completely out of my comfort zone, completely out of my depth...
Cooking doesn't get tougher than this!
These four celebrities have been battling it out in the MasterChef kitchen.
But at the end of this week only the best cooks will make it through to the semi-finals.
I've managed to survive and not kill anyone,
which is a good thing.
I think things can only get better because it was so bad to begin with.
Nothing is better than when John and Gregg
actually say, "Tastes good, Tim,"
or, "It's got good flavours." I've got to be honest, you get a bit of a buzz.
The first challenge
was the baptism of fire. It was like running in the Grand National!
Will she go down at Becher's Brook or will she stay onboard for the chase?
And I did, I cleared some of the hurdles.
Towards the end of the first day, I felt actually
I was starting to almost relax into it.
Things will get tougher, I know that, but I just want to keep up with it, I do.
I really want to give it everything.
Each day they've been set challenges to determine their expertise.
Today they'll be tested for their ability to work as a team.
Will they go loggerheads? Will they work and gel as a team?
Will we see somebody who really shines as the leader of the pack?
Today is about testing your organisation, your ability to plan
and work as a team.
The celebrity beside you on your bench is your new team-mate.
-You are going to have to work together.
-We want you to produce for us ten plates of curry.
One hour. Let's cook.
Each team must invent one curry from a range of ingredients
including lamb, tiger prawns, chillies, aubergines, butternut squash,
cucumber, potatoes, curry and lime leaves, coriander,
ginger and a selection of spices.
-I would like to go with the lamb.
Swing that sort of vegetable thing on the side?
It could be from India or it could be from Asia. All we want is ten wonderful bowls of curry.
If they get it right, we could be in for a treat. You could be wheeling me out of here in a wheelbarrow!
I don't know what to do with any of this, so if you've got some ideas around...
Let's cook what you normally cook, then.
Yesterday, actress Shobu Kapoor had a disastrous start to the competition.
Yeah... Oh, God!
It's crab dishwater with some melted butter!
But there were moments of promise.
The octopus is beautifully soft.
It has lots of sweet pepper, got really well-cooked rice sitting underneath it. I think it's great!
If I even got to a point where I could present a dish that both looked good and tasted good,
and I got a smile...
and a "Well done" from Gregg and John, I'd be made-up.
Shobu's team-mate is TV presenter Tim Lovejoy. Yesterday he impressed the judges with his palate.
The seasoning is absolutely spot-on! Good job. I really like it.
But he was too chaotic.
Tim, the mess!
You've got me at a crucial point here where I'm deciding what to do.
The general feedback is I'm messy, I'm good at tasting food, but not very good at cooking it.
How's it working out for you two?
-It's hard, it's really hard.
I'm not used to cooking curries. I've cooked a couple in my time.
What are you actually cooking for us?
A lovely potato-aubergine curry.
I'm bowing to her superior knowledge, but I don't feel we've got enough flavours in there at the moment,
but, you know, it's all tasting a little bland to me,
and I'd be crushing stuff up and trying to get the flavours...
No, no, but we've got to make it so it all tastes, you know...
If you've got a sense of some kind of...
But you're the expert!
I'm not an expert. Just because I've been cooking curries all my life doesn't make me an expert!
-My food's quite bland.
-It kind of makes you more of an expert than me, so...
-You'll like it.
-You need to add some water.
Guys, good luck.
Tim has decided to put his trust in Shobu,
but right now I think Tim's a little bit worried about the outcome of that dish.
He's tasting it, he's not happy with the flavour of the curry at all,
and there seems to be a little bit of conflict going on there.
How the dish is going to look, I'm not quite sure. They've got two big woks of stewed vegetables.
Shobu doesn't really look that happy having to work with Tim. This is not good.
You put actual chilli powder in as well?
No, because you put fresh chillies in, didn't you, the red ones?
This needs a bit...
Yeah, that's great.
You're just over halfway, guys. You've had 35 minutes.
On the other team is TV presenter Aggie MacKenzie and actress Margi Clarke.
-I'm in your way, chef.
-No, no, you're fine.
Margi has demonstrated some natural skill.
That tomato sauce is great. Loads of oregano, lots and lots of garlic,
sweet tomatoes going really well with that crispy octopus. I think that is brilliant.
But, silly mistakes let her down.
That rice should have been weighed out.
Instead there was a container of rice and you used the whole lot.
Oh, Margi! If you'd have weighed the rice out, that would have been like champion dish.
Oh, well, you live and learn, don't you?
There's a long way to go yet,
and I don't want to get any sense of being overconfident, because I'm not,
and that's the worst thing you can do.
-We need some rice weighed out.
-50 grams or 500, Agnes?
Just check that for me, please. That's 50 grams.
In her first round, Aggie's success surprised her.
It's a good tasty risotto.
The past few years I've taken a step back and I just kind of feel that I can't cook any more.
Well, I want to tell you something. You can!
I would say that I'm determined not to let my nerves affect me,
but actually nerves are one of those things that sometimes you can't control, and that's hard.
I'm going to have to give myself a big talking-to, I think.
For their dish, Margi and Aggie are making lamb curry.
How are you getting on, you two? How are you working as a team?
-I'd say not that well. Would you? It's all a bit chaotic.
-I don't think it's too bad.
-We've decided that...
-I'm sort of in charge but I don't really know what I'm doing.
Aggie's the chef, I'm the commis chef.
I'm not a great organiser.
I like someone to kind of be in charge and say, "Right, you do this. That's your job."
Right now, that role is reversed because you're having to tell Margi what to do.
-Margi, what about you?
-I've got every confidence in Aggie.
That's really sweet of you to say so, because I don't feel it.
-Have you guys cooked many curries before in your lives?
-No, I haven't.
Any advice, boys?
Yeah. About time you believed in yourself.
-He's got it right there.
-I know, I know.
Because actually you are under control, you know what you've got to do... Smile on the face, ladies!
Margi and Aggie making a lamb, butternut squash and aubergine curry.
But at the moment I can't see how it comes to life.
Aggie's risen to the challenge, she's going to be in charge.
If this turns out right, then it's really going to help her confidence.
You've got ten minutes left and that means plated!
-I was going to steam them.
-It just needs to soften up, doesn't it?
It's not cooking!
Four, five, six, seven, eight, nine...
One, two, three...
-Too much coriander!
-Oh, dear! Sorry.
-Take it off.
-Take it off!
-That's it! Finished. Time's up. Stop.
Look over there!
-Thank you. Thank you.
Thank you, chef. That looks fantastic.
Shobu and Tim have made a potato-and-aubergine vegetable curry with rice and raita.
Almost! Almost, almost, you're nearly there.
The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers
of flavours and spice is good.
It goes almost piccalilli kind of sweet, then it comes in a little bit deep.
It leaves you with a very pleasant tingle on your tongue.
But it could be more. It's a little too subtle.
Great rice. Nice yogurt. I don't mind the curry.
The potatoes are undercooked, but they would be because they were massive big chunks.
The spicing is good.
I think you've done a pretty good job. Ten plates, all the same.
Not easy. I'm not used to sharing cooking with anyone.
No, it's not easy, cos, you know, given those ingredients in front of me,
I'd probably have gone for prawns and lemongrass and lime and made it all a very Thai sort of dish,
but I think what we produced...you know, Shobu's done something really tasty. She's the boss on this one.
I like what we ended up with, so that's cool.
I do think we did do it together. You completely made the yogurt. We did split the jobs.
-I think it was a team effort.
-Are you two still arguing about whether you did do it together or not?
I thought I was a good team player,
and realised that actually I'm not used to anybody else being in my kitchen at home,
and I've actually had encounters where I've kind of thrown people out.
I looked at the ingredients and I saw the prawns and the lemongrass and the limes,
and I'd probably have gone down that line, if left to my own devices,
so, you know, it was interesting to see which way we went in the end.
Aggie and Margie's dish is lamb, aubergine and butternut squash curry with lemon and coconut rice,
served with cucumber raita.
Ten plates, all looking exactly the same.
They are a bit shabby, ladies.
For me, it's rice and it's a wet dish. It probably should be in a bowl.
I like the yogurt, but the curry itself for me just needs a bit more life.
I think you need to put more spice in the background and build the layers up a little bit
and think about what a curry is really about.
I think a curry deserves to get hold of you and give you a great big spicy kiss!
-I'm up for that! Are you?
-No, I agree.
I think you should have been bolder. I like the way you work, I really do.
-Did you like working as a team?
-To begin with, I was, "Oh, I'm not sure about this!"
-But actually it worked OK in the end.
-Yeah, we clicked. It got to click.
Actors are used to being directed. The director will always say to you,
"Give me this emotion." And on this occasion Aggie was saying to me, "Give me the onions."
I just had to be a really good second mate.
All in all, I think actually it was a better result than it probably deserved to be.
I think we were lucky.
Thanks very much indeed. This was a tough task, but what comes up next is even tougher.
Off you go.
I'll talk to you.
I think this was really good for Aggie today,
because she took charge of the situation. She wasn't keen to, but she did.
As a team, there was a worker and there was a leader.
But actually I'd like to see Margi be a little bit more forceful,
cos I think Margi's got a lot to offer.
The combination of Tim and Shobu was fractious. They didn't quite see eye to eye when they started off.
Shobu was going to do the dish that she wanted to do.
It looked to me like she really cocked a deaf 'un to Tim's ideas.
If they could actually iron out the conflict within their relationship,
I think they could end up being a great team.
But right now, that's the issue, their conflict.
It's not a bad round. I just hope they've learned from it, because what we're going to throw at them next
-is seriously, seriously tough.
-I know it's a big step up, but I've got a bit of confidence in them.
It's the morning of day two.
Now Aggie, Shobu, Tim and Margi must face their first major cooking challenge in the outside world.
Welcome to the London Ambulance Call Centre here in Waterloo.
They handle over 4,000 calls a day here. There are 300 staff,
each of which work a very busy, very stressful 12-hour shift.
It's your job today to prepare lunch for these people.
Each team today will be cooking 50 meat dishes...
-..30 vegetarian dishes and 30 hot puddings.
Off you go.
This is a high-pressure environment.
Last year, the London Ambulance Centre dealt with one-and-a-half-million 999 calls.
Precision timing is everything
and head chef Kim Hurr is here to ensure that there are no delays.
Good morning, ladies and gentlemen. You're a little bit pushed for time this morning.
We have three hours in order to get the lunch ready.
Each team must devise their own menu
from a range of ingredients including chicken, minced beef, pork,
a range of vegetables and a selection of tinned fruit.
I'm very nervous about the task ahead. Three hours... Oh! It's very daunting.
We've got to give them good food. They've got to do a full 12-hour shift, I imagine,
so they're going to be hungry. They're not going to be happy if they get here and the food's a bit rough,
so we better do some good stuff.
At the moment, I'm feeling a bit shell-shocked and my head's whirring round, thinking...
"How do I approach this?" And I don't know the answer.
I've just got to remember what me mam was like in the back kitchen, feeding ten kids!
I want to make sure that we feed them well,
and we don't disappoint the ambulance men and women who are proper grafters.
-I'm thinking about doing shepherd's pie.
-And vegetarian curry.
-That sounds perfect. They absolutely love curry.
-So we're on to a winner there, I think.
-Rhubarb crumble for dessert.
-Yeah. Sounds good. Sounds perfect. Sounds really good.
Let's do it!
On the other team, Margi and Aggie have started cooking before getting the go-ahead from the chef.
It's already making my eyes water!
All my eye make-up's fell off, and I've got eyes like no-entry signs!
-What were you planning to do for your menu?
-Bolognese, spaghetti Bolognese...
-Right, OK. There is a slight problem there, because Tim will be using the beef.
-I want to use the beef! So only one of us can use the beef?
-Yeah, I'm afraid that's been taken up.
Let's have a look at the ingredients.
-I could use the chicken.
-You've got sage...
-What I want to do is a big sort of tray bake in the oven
with chicken and loads of different vegetables and herbs. Yeah.
Right, OK, so I'm going to do a tray bake.
With Aggie in charge of the meat dish, Margi has taken responsibility for the vegetarian option
and is making a lentil bake. They are yet to decide on a dessert.
Right, right, right, right.
Our celebs are used to being on the other side of the counter.
If they're smiling at all, it's a smile of tension bordering on terror.
I've listen to John and Gregg. And the method here, what I'm trying to do...
I'm going to do all my ingredients first.
I see the other team have just started cooking, cooking, cooking.
I'm not going to do that. I'm going to wait till everything's prepped, tidy as I go,
then I'm going to be confident, hopefully. I've got an hour to prep, hour to cook.
That's the way to success.
I think peelers are harder work than knives. Old school!
Get a knife going! What, am I halfway through here, would you say?
Yeah, probably about halfway.
I'm kind of getting my head down and just doing it and trying not to panic.
I've never seen you this calm before, Shobu!
The other guys seem to be about cooking, cooking, cooking, and you guys are doing what?
- My theory was an hour to prep, an hour to cook. - I like the idea of it.
Because the preparation is essential. So what are you cooking?
Vegetable curry and rice, so I'm staying within the bounds.
-Give us a curry that we remember! Flavoursome, lots of spices!
-Let's see how I cope!
-Like you, flavoursome and aromatic.
Guys, I'm pretty confident here. Veggie curry and cottage pie. Dessert?
-But neither of us really makes desserts, so...
- Rhubarb crumble and none of you make desserts? - No. - Great!
Across the kitchen Aggie and Margi are already cooking.
I must remember to put the salt and pepper in.
I'm doing a nice cheesy lentil bake.
My daughter loves it. I invented this dish myself
and I hope it's going to go down with all the ambulance drivers and the nurses
and gives them the oomph for the day.
You've got Margi making lentil bake but she hasn't done all the preparation and then made six dishes.
She's making every dish at one time. One goes in the oven, she starts the next one.
Why don't you just cook it all at once and put them all together?
I didn't fancy that idea because I'm doing the 30,
and I know if I do six of those dishes, that's the 30.
So, six dishes...you're going to cook the same dish six times over?
I just trust it more this way because I'm terrible at numbers.
I'm number-blind. I was at the back of the class for maths.
She has no idea what's going into each dish, there's not going to be any consistency,
and that's the point with large-scale catering...it's got to be consistent.
The first portion of food has to be the same as the last portion of food to go across that counter.
Meanwhile Aggie has her own problems.
I'm a bit discombobulated because I decided I was going to make Bolognese sauce,
and it was going to be delicious, etc, etc, and then Tim's gone off with the beef, so...
Then I had to quickly think of something else.
Aggie's got a lovely dish of chicken and rice but she is running around all over the place,
really tense, loads of mess... Too much...too much energy in the wrong direction.
Calm down, Aggie!
Interesting way of doing it...
I don't understand why you don't take all your chicken off the stove, put them in the trays,
get all your garnishes done like your peppers and onions, then your sauce, and finish them all off at once.
Cos you've got 8 or 9 on there, you've got about 12 on here...
I know, but this is a bigger one...
And you've got 9 on...
Ah! How can you work like this?
-You have roughly two hours left to service.
Tim and Shobu are still doing their prep.
I'm sorry, but this really isn't fun at the moment. I've just chopped for an hour.
All I'm doing is chopping! And I have absolutely no idea if I'm making enough carrots here or...
or whether I'm making enough potatoes. I just don't know.
That's why I don't use butternut squash! It's impossible to cut.
There's so much. This is impossible!
Are you OK with your curry?
Yes, I've got to cut a bit more, two more celeriac, a few more courgettes...so I'm still...
It's looking like you're getting a bit stuck for time.
So you just concentrate on making sure that you've got your dish ready.
I think I'm remaining calm under pressure.
I 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.
Tim finally gets his cottage pie going, but they still haven't started their rhubarb crumble.
Right, Tim, how long do you think you'd estimate your pudding needs to cook?
-I'd probably give it a little bit longer than that. I'd maybe try about 40.
Crumble in first.
I don't know how to make crumble.
With just over an hour until service, Tim gets to work on his first-ever rhubarb crumble.
I assume it's...
..topping, right? It's flour and marge and oats and sugar.
Right, get that mixed quickly. A bit more marge.
I reckon the more sugar I put in it, the nicer it's going to taste.
Tim at the moment seems to have started rhubarb crumble
before he's actually finished the cottage pie, which worries me a little bit,
because Shobu hasn't joined in at all and Tim's not the most experienced of cooks,
yet he seems to be carrying most of the burden at the moment.
Do you need any help?
I'm all right. Thanks, honey. It's a mess, but I should be helping you with that crumble and I'm not.
-Have you decided what pudding your team's going to do?
-I think we're doing rhubarb crumble, aren't we, Aggie?
-Well, I'm afraid they've already pipped you to it.
A word of advice, they like traditional puddings, so anything stodgy, sponges...
-pastries, you know...
what about a peach cobbler?
But there's a problem. They don't know how to make it.
So they resort to something more obvious.
We were being to complicated, so we're taking the easy route, really, and just doing a crumble.
Apple crumble? Well, it better come with a decent amount of custard, ladies.
Can we move it along a bit faster, please?
Get those potatoes on now, OK? Because we can't really wait for anything else.
Poor old Chef looks completely stressed at the moment, John.
I think she'd rather do it all on her own than have to run from corner to corner of her kitchen,
checking on everybody.
I'm not sure how this works. I don't know what that is!
-How are you doing? Is your curry on?
No, I'm going to start now.
-OK, start that now and I'll open this for you.
-OK, all right... Where's the oil?
In just 40 minutes' time, hundreds of ambulance staff will arrive for lunch.
It is frightening. It is really, really frightening.
Today I thought they were going to come up one more step, but right now I am really, really worried.
That does not look like a professional kitchen,
and I think we'll be lucky if we get to feed everybody.
-Where's the veg curry?
-I've got all the bits over there.
I've just put the onions in. I need to put in my spices,
and then put in the tomatoes, make the paste...the base,
and then put in all the veggies and let them cook.
-That's loads and loads!
-Loads and loads of what?
-Loads and loads of work!
Can you get this done in 30 minutes?
What can I do? It's not cooking any faster. It needs to cook faster!
-The vegetables aren't cooked. She's got vegetables like that, and half an hour...
-Where are the veg, Shobu?
-They're all there.
-All right, don't...
-Get your veg on, get them in.
-Can I put this in?
-No, put it in after.
-Put your vegetables first.
-Have you had any easier days?
-Oh, haven't I just? This is a nightmare!
I spent hours cutting them up...
I'm really behind time.
I've got to get the potatoes boiled, mashed, on top of the cottage pie, under the grill, taste, eat,
With about 20 minutes to go, the real issue here is Tim and Shobu.
They may not get their food out.
Shobu still hasn't cooked the vegetables for her curry.
And Tim has no idea where he is. Mate, this is an ocean liner heading for an iceberg!
And I for one am not going down with it!
I spent too long cutting is what I did.
There's not much more I can do now. I can't speed up the process.
OK, ladies and gents, can we focus, please? You have 15 minutes left.
We've got the chicken, we've got the savoury rice, we've got the lentil bake, we've got no coleslaw...
-Aggie, your rice is not cooked, please. Can you taste it?
-That needs a little bit longer.
We've got the first lot of chicken.
I've got to get into the oven now to make sure the other stuff is at the right stage.
Margi's in control with her lentil bake.
And we've got crumble. I better just check that.
Oh, my God!
Oh, wow! That is seriously burnt!
-Is that us?
-Is this the apple?
-Is it one of yours?
-Yes, it wasn't cooking at all, and I put it on the top shelf.
And then, next thing...
-OK. Right, get as much of that off as possible, yeah?
If you need to start from scratch, then start from scratch.
That has got to be one of the scariest kitchens I have ever seen.
Right now, behind that wall, it is carnage,
absolutely, unmitigated carnage.
I'm quite concerned about what's going on here, to be honest.
We've a few minutes to spare, but it's going to be really tight.
The sooner I can step in there,
-then the more chance that we have. OK?
The rice to me... it's definitely cooked.
Carrot's a bit crunchy.
Out the way, please. Mind your backs.
It's like the opening night of a big show. Everything is on the actor, everything's on the performer
and the chef in the kitchen.
When the curtain goes up, all the actors have got a nice smile, ready to begin.
John, there are 300 people in this building, so at least 200 of them are going to come down for lunch.
These guys work in the emergency services! They've got to get back and man the phones.
It's a very strict timetable.
Right, they're queuing at the door now, ladies and gents.
We need to make sure we push this out in the next couple of minutes.
Tim, get it in. Well done. Let's get it in.
-Is it ready to go now?
-Yeah. It was ready to go half an hour ago.
-How's the crumble coming on?
-The crumble's in the oven.
-Don't open the oven.
-Don't open the oven. Two of the crumbles or maybe all three are in the oven.
Tim actually made them, I just put them in the oven. So we'll see...
Despite the chaos, Margi and Aggie have their dishes at the pass.
Tim has also got the pie up.
Oh, your potatoes... Everything's really quite hard, isn't it?
That's going to be at least 10, 15 minutes yet.
10, 15 minutes.
Sorry, you seem to have...
You missed your timing. Your timing's been way out, I'm afraid.
Basically, what it means is you're going to miss out on some customers, so you're not selling your dishes.
We're about to open the doors, guys.
Please make sure that you have all the equipment you need.
Can I have a spoon for my crumble, please?
Margi and Aggie have made cheesy lentil pie and a chicken vegetable tray bake with rice.
For dessert, they are serving apple crumble and custard.
Tim has made cottage pie and a rhubarb crumble with custard.
What would you like?
-Enough for you?
-It's really nice with salad.
-What can I get you?
Can I have chicken, please?
All the early orders are for Margi and Aggie.
- Can I get the lentil bake, please? - Yes. You certainly can.
What would you like?
Go on, then. I'll have the potato pie.
Yeah, at last!
I'll have the same.
Yeah, I'll have the cottage pie as well, please.
I've not served it very well, but I think it'll taste all right.
Can I have cottage pie, please?
Despite the slow start, Tim's cottage pie is selling well.
I had the cottage pie. It's quite good. It's yummy.
I've got the cottage pie. It's quite tasty, but this is the one that tempted me. It's very good.
I'd probably put some more vegetables in it, I think, probably some more peas just to bulk it out a bit more.
Oh! It's cooked!
15 minutes late, Shobu's vegetable curry finally arrives.
- What are the choices? - Cottage pie, lentil bake...
- There you are. - Oh! Or vegetable curry.
- Oh, wow! - What would you like?
I'll have the vegetarian curry, please.
Well, I do hope that you enjoy it, and I hope it doesn't blow the lid off your mouth.
Tim, can you get the gentleman a curry? Curry and rice.
-What's this one?
I've gone for the curry and the rice, and it's really good, actually.
The heat kicks in after you've swallowed it. And it's not too powerful. It's good,
and each individual ingredient has still got some taste, so I approve.
I've got the vegetable curry. It's not the same kind of curry we would normally get, so it's a nice change.
Both main courses get the thumbs-up,
but Tim's first-ever attempt at rhubarb crumble is not going down so well.
I had the rhubarb crumble for pudding.
It was OK overall, but the rhubarb was a bit undercooked...overcooked, I think.
There was way too much crumble.
The crumble was in excess with the rhubarb, I think.
And then Tim actually gave me an extraordinarily large portion,
so there wasn't much room for the custard which would have balanced it out a bit more for me.
Halfway through service and Aggie's chicken, herb and vegetable tray bake has almost sold out.
Lovely. Thank you, darling.
That's going good guns.
- Chicken, isn't it? - Here you are.
It's really nice. The rice is cooked perfectly. The chicken is really nice and juicy.
Good taste on the chicken. I quite like the veg on it as well and the gravy. It's nice,
although I could have had a little bit more sauce, because I'm quite a saucy person, so...
LAUGHTER ..not in that sense!
And Margi's homemade recipe for cheesy lentil pie is also flying out.
It's got red peppers, mushrooms, onions and a cheesy topping.
I've never had lentils with cheese, but it's actually a really nice combination.
- I'll have the apple crumble. - There you are, my dear.
- Thank you very much. - What would you like?
Now it's just their rescued pudding that needs to impress.
I chose the apple crumble, apple crumble being one of my favourites anyway...
it's very good. Very good. Thank you.
I had the apple crumble. Absolutely lovely.
Nicely cooked, nice soft apples, nice flavour. Really good.
All things considered, I know it got a bit hairy there towards the end,
but we managed to do it by the skin of our teeth and I think you've all got a lot to be proud of.
-Thank you very much for today.
I think it's nothing short of a miracle that we actually got food out of that kitchen,
because I can't remember seeing anything as chaotic as that in my life.
Our four celebs have not been doing this very long and we have thrown them in the deep end.
They now realise how tough this competition is.
We feared that Tim and Shobu didn't work that well together as a team in the last round...
they certainly didn't work together as a team today.
With about 12 minutes to go, Tim still hadn't mashed his potato.
With 20 minutes to go, Shobu still hadn't put the vegetables on for her curry.
That was shocking, that was in a mess.
Yeah, but, saying that, the vegetable curry was really tasty, well-cooked rice.
That cottage pie was tasty, decent mash on top, crispy.
The food tasted good, they took pride in their work.
It's been an interesting day. I went from pure terror
to actually quite enjoyed it. I don't want to do it again, though, ever!
But I quite enjoyed it, I enjoyed the mayhem.
When I started, I felt like I knew absolutely nothing,
and now the difference is I know that I know nothing!
Aggie and Margi, they got their food up, they did quite well.
Margi cooked a family favourite, she'd cooked it before, she'd seen it before,
and in a way she stayed safe. Lots of processes going on there, but she stayed safe. Good on her.
You've got to look after your vegetarian eaters.
Why should they not be considered with a really good dish? And they loved it, I was proud of it.
Aggie, I thought, was a little out of control and maybe a little panicky.
Although it seemed to be very, very chaotic, Aggie had a plan,
delivered some food, decent rice, seasoned chicken, all not bad at all.
Overall, I feel like I didn't bomb. I didn't bomb, it was OK. Yeah...
I mean, actually, I'd say the confidence is not nearly as low as it was.
I'm glad they've got through this baptism of fire, John, because all four of them will be better for it.
Next, it's about an individual task and it's about taking their food to a different level.
A bit of finesse!
Tomorrow the battle to stay in the competition continues...
..and for one of the celebrities their dream will be over.
I mean, it was as much a disaster as a disaster can be.
I think you've cooked really well here. Where have you been?
The person leaving us is...
Subtitles by Red Bee Media Ltd
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Contestants Tim Lovejoy, Shobu Kapoor, Aggie MacKenzie and Margi Clarke continue their fight to be crowned Celebrity MasterChef 2011, and face the dual challenges of mass catering and teamwork.
Working in pairs at MasterChef HQ, the celebrities are presented with a host of ingredients and instructed to create ten identical curry dishes. But with such a mixture of personalities in the kitchen, the contestants must work carefully to ensure they are not cooking up a recipe for disaster.
The celebrities are soon taken outside of the comfort zone of the MasterChef kitchen and are sent to the London Ambulance Service for their second mass catering challenge: creating and preparing 110 lunch portions, including vegetarian and dessert options. Still working in their assigned teams, the celebrities must prove themselves to John and Gregg, as well as the hungry workers of the London Ambulance Service, if they are to succeed in the competition.