Episode 7 Celebrity MasterChef


Episode 7

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

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It's reignited the passions again... to be creative.

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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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We know absolutely nothing about what's in store for us.

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Completely out of my comfort zone, completely out of my depth...

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Cooking doesn't get tougher than this!

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These four celebrities have been battling it out in the MasterChef kitchen.

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But at the end of this week only the best cooks will make it through to the semi-finals.

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I've managed to survive and not kill anyone,

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which is a good thing.

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I think things can only get better because it was so bad to begin with.

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Nothing is better than when John and Gregg

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actually say, "Tastes good, Tim,"

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or, "It's got good flavours." I've got to be honest, you get a bit of a buzz.

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The first challenge

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was the baptism of fire. It was like running in the Grand National!

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Will she go down at Becher's Brook or will she stay onboard for the chase?

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And I did, I cleared some of the hurdles.

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Towards the end of the first day, I felt actually

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I was starting to almost relax into it.

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Things will get tougher, I know that, but I just want to keep up with it, I do.

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I really want to give it everything.

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Each day they've been set challenges to determine their expertise.

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Today they'll be tested for their ability to work as a team.

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Will they go loggerheads? Will they work and gel as a team?

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Will we see somebody who really shines as the leader of the pack?

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Welcome back.

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Today is about testing your organisation, your ability to plan

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and work as a team.

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The celebrity beside you on your bench is your new team-mate.

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-You are going to have to work together.

-We want you to produce for us ten plates of curry.

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One hour. Let's cook.

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Each team must invent one curry from a range of ingredients

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including lamb, tiger prawns, chillies, aubergines, butternut squash,

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cucumber, potatoes, curry and lime leaves, coriander,

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ginger and a selection of spices.

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-I would like to go with the lamb.

-Yeah.

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Swing that sort of vegetable thing on the side?

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It could be from India or it could be from Asia. All we want is ten wonderful bowls of curry.

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If they get it right, we could be in for a treat. You could be wheeling me out of here in a wheelbarrow!

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I don't know what to do with any of this, so if you've got some ideas around...

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Let's cook what you normally cook, then.

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Yesterday, actress Shobu Kapoor had a disastrous start to the competition.

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Yeah... Oh, God!

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It's crab dishwater with some melted butter!

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But there were moments of promise.

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The octopus is beautifully soft.

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It has lots of sweet pepper, got really well-cooked rice sitting underneath it. I think it's great!

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If I even got to a point where I could present a dish that both looked good and tasted good,

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and I got a smile...

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and a "Well done" from Gregg and John, I'd be made-up.

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Shobu's team-mate is TV presenter Tim Lovejoy. Yesterday he impressed the judges with his palate.

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The seasoning is absolutely spot-on! Good job. I really like it.

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Thank you.

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But he was too chaotic.

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Tim, the mess!

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You've got me at a crucial point here where I'm deciding what to do.

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The general feedback is I'm messy, I'm good at tasting food, but not very good at cooking it.

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How's it working out for you two?

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-It's hard, it's really hard.

-Why?

-Really hard.

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I'm not used to cooking curries. I've cooked a couple in my time.

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What are you actually cooking for us?

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A lovely potato-aubergine curry.

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I'm bowing to her superior knowledge, but I don't feel we've got enough flavours in there at the moment,

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but, you know, it's all tasting a little bland to me,

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and I'd be crushing stuff up and trying to get the flavours...

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Do it.

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No, no, but we've got to make it so it all tastes, you know...

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If you've got a sense of some kind of...

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But you're the expert!

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I'm not an expert. Just because I've been cooking curries all my life doesn't make me an expert!

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-My food's quite bland.

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

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-You'll like it.

-You need to add some water.

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Guys, good luck.

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Tim has decided to put his trust in Shobu,

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but right now I think Tim's a little bit worried about the outcome of that dish.

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He's tasting it, he's not happy with the flavour of the curry at all,

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and there seems to be a little bit of conflict going on there.

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How the dish is going to look, I'm not quite sure. They've got two big woks of stewed vegetables.

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Shobu doesn't really look that happy having to work with Tim. This is not good.

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You put actual chilli powder in as well?

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No, because you put fresh chillies in, didn't you, the red ones?

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This needs a bit...

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Yeah, that's great.

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You're just over halfway, guys. You've had 35 minutes.

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On the other team is TV presenter Aggie MacKenzie and actress Margi Clarke.

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-I'm in your way, chef.

-No, no, you're fine.

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Margi has demonstrated some natural skill.

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

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sweet tomatoes going really well with that crispy octopus. I think that is brilliant.

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But, silly mistakes let her down.

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That rice should have been weighed out.

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

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

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Oh, well, you live and learn, don't you?

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There's a long way to go yet,

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and I don't want to get any sense of being overconfident, because I'm not,

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and that's the worst thing you can do.

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-We need some rice weighed out.

-50 grams or 500, Agnes?

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Just check that for me, please. That's 50 grams.

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In her first round, Aggie's success surprised her.

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It's a good tasty risotto.

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The past few years I've taken a step back and I just kind of feel that I can't cook any more.

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Well, I want to tell you something. You can!

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I would say that I'm determined not to let my nerves affect me,

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but actually nerves are one of those things that sometimes you can't control, and that's hard.

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I'm going to have to give myself a big talking-to, I think.

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For their dish, Margi and Aggie are making lamb curry.

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How are you getting on, you two? How are you working as a team?

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-I'd say not that well. Would you? It's all a bit chaotic.

-I don't think it's too bad.

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-We've decided that...

-I'm sort of in charge but I don't really know what I'm doing.

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Aggie's the chef, I'm the commis chef.

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I'm not a great organiser.

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I like someone to kind of be in charge and say, "Right, you do this. That's your job."

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Right now, that role is reversed because you're having to tell Margi what to do.

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-Margi, what about you?

-I've got every confidence in Aggie.

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That's really sweet of you to say so, because I don't feel it.

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-Have you guys cooked many curries before in your lives?

-No, I haven't.

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Any advice, boys?

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Yeah. About time you believed in yourself.

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-He's got it right there.

-I know, I know.

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Because actually you are under control, you know what you've got to do... Smile on the face, ladies!

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-Yoo-hoo!

-That's it!

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Margi and Aggie making a lamb, butternut squash and aubergine curry.

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But at the moment I can't see how it comes to life.

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Aggie's risen to the challenge, she's going to be in charge.

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If this turns out right, then it's really going to help her confidence.

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You've got ten minutes left and that means plated!

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-I was going to steam them.

-It just needs to soften up, doesn't it?

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It's not cooking!

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Four, five, six, seven, eight, nine...

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90 seconds!

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One, two, three...

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-Too much coriander!

-Oh, dear! Sorry.

-Take it off.

-Take it off!

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-That's it! Finished. Time's up. Stop.

-That's ridiculous!

-Stop!

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Look over there!

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-Well done!

-Thank you. Thank you.

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Thank you, chef. That looks fantastic.

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Shobu and Tim have made a potato-and-aubergine vegetable curry with rice and raita.

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Almost! Almost, almost, you're nearly there.

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The rice is cooked perfectly. It's light and it's fluffy. The build-up of layers

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of flavours and spice is good.

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It goes almost piccalilli kind of sweet, then it comes in a little bit deep.

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It leaves you with a very pleasant tingle on your tongue.

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But it could be more. It's a little too subtle.

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Great rice. Nice yogurt. I don't mind the curry.

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The potatoes are undercooked, but they would be because they were massive big chunks.

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The spicing is good.

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I think you've done a pretty good job. Ten plates, all the same.

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Not easy. I'm not used to sharing cooking with anyone.

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No, it's not easy, cos, you know, given those ingredients in front of me,

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I'd probably have gone for prawns and lemongrass and lime and made it all a very Thai sort of dish,

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but I think what we produced...you know, Shobu's done something really tasty. She's the boss on this one.

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I like what we ended up with, so that's cool.

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I do think we did do it together. You completely made the yogurt. We did split the jobs.

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-I think it was a team effort.

-Are you two still arguing about whether you did do it together or not?

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I thought I was a good team player,

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and realised that actually I'm not used to anybody else being in my kitchen at home,

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and I've actually had encounters where I've kind of thrown people out.

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I looked at the ingredients and I saw the prawns and the lemongrass and the limes,

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and I'd probably have gone down that line, if left to my own devices,

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so, you know, it was interesting to see which way we went in the end.

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Aggie and Margie's dish is lamb, aubergine and butternut squash curry with lemon and coconut rice,

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served with cucumber raita.

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Ten plates, all looking exactly the same.

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They are a bit shabby, ladies.

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For me, it's rice and it's a wet dish. It probably should be in a bowl.

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I like the yogurt, but the curry itself for me just needs a bit more life.

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I think you need to put more spice in the background and build the layers up a little bit

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and think about what a curry is really about.

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I think a curry deserves to get hold of you and give you a great big spicy kiss!

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-I'm up for that! Are you?

-No, I agree.

-A kiss!

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I think you should have been bolder. I like the way you work, I really do.

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-Did you like working as a team?

-To begin with, I was, "Oh, I'm not sure about this!"

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-But actually it worked OK in the end.

-Yeah, we clicked. It got to click.

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Actors are used to being directed. The director will always say to you,

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"Give me this emotion." And on this occasion Aggie was saying to me, "Give me the onions."

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I just had to be a really good second mate.

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All in all, I think actually it was a better result than it probably deserved to be.

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I think we were lucky.

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Thanks very much indeed. This was a tough task, but what comes up next is even tougher.

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Off you go.

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Thank you!

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I'll talk to you.

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I think this was really good for Aggie today,

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because she took charge of the situation. She wasn't keen to, but she did.

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As a team, there was a worker and there was a leader.

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But actually I'd like to see Margi be a little bit more forceful,

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cos I think Margi's got a lot to offer.

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The combination of Tim and Shobu was fractious. They didn't quite see eye to eye when they started off.

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Shobu was going to do the dish that she wanted to do.

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It looked to me like she really cocked a deaf 'un to Tim's ideas.

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If they could actually iron out the conflict within their relationship,

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I think they could end up being a great team.

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But right now, that's the issue, their conflict.

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It's not a bad round. I just hope they've learned from it, because what we're going to throw at them next

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-is seriously, seriously tough.

-I know it's a big step up, but I've got a bit of confidence in them.

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It's the morning of day two.

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Now Aggie, Shobu, Tim and Margi must face their first major cooking challenge in the outside world.

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Welcome to the London Ambulance Call Centre here in Waterloo.

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They handle over 4,000 calls a day here. There are 300 staff,

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each of which work a very busy, very stressful 12-hour shift.

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It's your job today to prepare lunch for these people.

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Each team today will be cooking 50 meat dishes...

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-..30 vegetarian dishes and 30 hot puddings.

-Phew!

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Off you go.

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This is a high-pressure environment.

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Last year, the London Ambulance Centre dealt with one-and-a-half-million 999 calls.

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Precision timing is everything

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and head chef Kim Hurr is here to ensure that there are no delays.

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Good morning, ladies and gentlemen. You're a little bit pushed for time this morning.

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We have three hours in order to get the lunch ready.

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-Good luck.

-Thank you.

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Each team must devise their own menu

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from a range of ingredients including chicken, minced beef, pork,

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a range of vegetables and a selection of tinned fruit.

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I'm very nervous about the task ahead. Three hours... Oh! It's very daunting.

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We've got to give them good food. They've got to do a full 12-hour shift, I imagine,

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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,

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so we better do some good stuff.

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At the moment, I'm feeling a bit shell-shocked and my head's whirring round, thinking...

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"How do I approach this?" And I don't know the answer.

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I've just got to remember what me mam was like in the back kitchen, feeding ten kids!

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I want to make sure that we feed them well,

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and we don't disappoint the ambulance men and women who are proper grafters.

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-I'm thinking about doing shepherd's pie.

-Sounds good.

-And vegetarian curry.

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-That sounds perfect. They absolutely love curry.

-Oh, OK.

-So we're on to a winner there, I think.

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-Rhubarb crumble for dessert.

-Yeah. Sounds good. Sounds perfect. Sounds really good.

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Let's do it!

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On the other team, Margi and Aggie have started cooking before getting the go-ahead from the chef.

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It's already making my eyes water!

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All my eye make-up's fell off, and I've got eyes like no-entry signs!

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-What were you planning to do for your menu?

-Bolognese, spaghetti Bolognese...

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-pasta Bolognese.

-Right, OK. There is a slight problem there, because Tim will be using the beef.

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-I want to use the beef! So only one of us can use the beef?

-Yes.

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-Yeah, I'm afraid that's been taken up.

-Oh, right.

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Let's have a look at the ingredients.

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-I could use the chicken.

-You've got sage...

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-rosemary...

-What I want to do is a big sort of tray bake in the oven

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with chicken and loads of different vegetables and herbs. Yeah.

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Right, OK, so I'm going to do a tray bake.

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With Aggie in charge of the meat dish, Margi has taken responsibility for the vegetarian option

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and is making a lentil bake. They are yet to decide on a dessert.

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Right, right, right, right.

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Our celebs are used to being on the other side of the counter.

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If they're smiling at all, it's a smile of tension bordering on terror.

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I've listen to John and Gregg. And the method here, what I'm trying to do...

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I'm going to do all my ingredients first.

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I see the other team have just started cooking, cooking, cooking.

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I'm not going to do that. I'm going to wait till everything's prepped, tidy as I go,

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then I'm going to be confident, hopefully. I've got an hour to prep, hour to cook.

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That's the way to success.

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I think peelers are harder work than knives. Old school!

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Get a knife going! What, am I halfway through here, would you say?

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Yeah, probably about halfway.

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I'm kind of getting my head down and just doing it and trying not to panic.

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I've never seen you this calm before, Shobu!

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I'm changing.

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The other guys seem to be about cooking, cooking, cooking, and you guys are doing what?

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- My theory was an hour to prep, an hour to cook. - I like the idea of it.

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Because the preparation is essential. So what are you cooking?

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Vegetable curry and rice, so I'm staying within the bounds.

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-Give us a curry that we remember! Flavoursome, lots of spices!

-Flavoursome, aromatic...

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-Let's see how I cope!

-Like you, flavoursome and aromatic.

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Guys, I'm pretty confident here. Veggie curry and cottage pie. Dessert?

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-Rhubarb crumble.

-But neither of us really makes desserts, so...

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- Rhubarb crumble and none of you make desserts? - No. - Great!

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Across the kitchen Aggie and Margi are already cooking.

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I must remember to put the salt and pepper in.

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I'm doing a nice cheesy lentil bake.

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My daughter loves it. I invented this dish myself

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and I hope it's going to go down with all the ambulance drivers and the nurses

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and gives them the oomph for the day.

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You've got Margi making lentil bake but she hasn't done all the preparation and then made six dishes.

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She's making every dish at one time. One goes in the oven, she starts the next one.

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Why don't you just cook it all at once and put them all together?

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I didn't fancy that idea because I'm doing the 30,

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and I know if I do six of those dishes, that's the 30.

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So, six dishes...you're going to cook the same dish six times over?

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I just trust it more this way because I'm terrible at numbers.

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I'm number-blind. I was at the back of the class for maths.

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She has no idea what's going into each dish, there's not going to be any consistency,

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and that's the point with large-scale catering...it's got to be consistent.

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The first portion of food has to be the same as the last portion of food to go across that counter.

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Meanwhile Aggie has her own problems.

0:23:240:23:27

I'm a bit discombobulated because I decided I was going to make Bolognese sauce,

0:23:270:23:31

and it was going to be delicious, etc, etc, and then Tim's gone off with the beef, so...

0:23:310:23:36

Then I had to quickly think of something else.

0:23:360:23:38

Aggie's got a lovely dish of chicken and rice but she is running around all over the place,

0:23:430:23:48

really tense, loads of mess... Too much...too much energy in the wrong direction.

0:23:480:23:53

Calm down, Aggie!

0:23:550:23:56

Interesting way of doing it...

0:23:570:24:00

I don't understand why you don't take all your chicken off the stove, put them in the trays,

0:24:000:24:05

get all your garnishes done like your peppers and onions, then your sauce, and finish them all off at once.

0:24:050:24:09

Cos you've got 8 or 9 on there, you've got about 12 on here...

0:24:090:24:11

I know, but this is a bigger one...

0:24:110:24:14

And you've got 9 on...

0:24:140:24:15

Ah! How can you work like this?

0:24:150:24:19

Strewth!

0:24:190:24:20

-You have roughly two hours left to service.

-Right.

0:24:220:24:26

Tim and Shobu are still doing their prep.

0:24:270:24:31

I'm sorry, but this really isn't fun at the moment. I've just chopped for an hour.

0:24:320:24:36

All I'm doing is chopping! And I have absolutely no idea if I'm making enough carrots here or...

0:24:360:24:43

or whether I'm making enough potatoes. I just don't know.

0:24:430:24:47

That's why I don't use butternut squash! It's impossible to cut.

0:24:490:24:55

There's so much. This is impossible!

0:24:550:24:58

Are you OK with your curry?

0:24:580:25:00

Yes, I've got to cut a bit more, two more celeriac, a few more courgettes...so I'm still...

0:25:000:25:05

It's looking like you're getting a bit stuck for time.

0:25:050:25:08

So you just concentrate on making sure that you've got your dish ready.

0:25:080:25:12

I think I'm remaining calm under pressure.

0:25:140:25:17

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.

0:25:170:25:22

Tim finally gets his cottage pie going, but they still haven't started their rhubarb crumble.

0:25:250:25:33

Right, Tim, how long do you think you'd estimate your pudding needs to cook?

0:25:330:25:39

-20 minutes.

-I'd probably give it a little bit longer than that. I'd maybe try about 40.

-40?

0:25:390:25:47

Crumble in first.

0:25:470:25:49

I don't know how to make crumble.

0:25:490:25:51

With just over an hour until service, Tim gets to work on his first-ever rhubarb crumble.

0:26:000:26:07

I assume it's...

0:26:070:26:08

.flour and...

0:26:100:26:11

..topping, right? It's flour and marge and oats and sugar.

0:26:140:26:19

Right, get that mixed quickly. A bit more marge.

0:26:190:26:23

I reckon the more sugar I put in it, the nicer it's going to taste.

0:26:230:26:26

Whoa!

0:26:270:26:28

Tim at the moment seems to have started rhubarb crumble

0:26:330:26:36

before he's actually finished the cottage pie, which worries me a little bit,

0:26:360:26:40

because Shobu hasn't joined in at all and Tim's not the most experienced of cooks,

0:26:400:26:44

yet he seems to be carrying most of the burden at the moment.

0:26:440:26:47

Do you need any help?

0:26:470:26:49

I'm all right. Thanks, honey. It's a mess, but I should be helping you with that crumble and I'm not.

0:26:490:26:55

-Have you decided what pudding your team's going to do?

-No.

0:27:020:27:06

-I think we're doing rhubarb crumble, aren't we, Aggie?

-Well, I'm afraid they've already pipped you to it.

0:27:060:27:11

A word of advice, they like traditional puddings, so anything stodgy, sponges...

0:27:110:27:16

-pastries, you know...

-OK.

-..Like pies...

0:27:160:27:19

Er...

0:27:190:27:22

what about a peach cobbler?

0:27:220:27:24

But there's a problem. They don't know how to make it.

0:27:270:27:31

So they resort to something more obvious.

0:27:340:27:37

We were being to complicated, so we're taking the easy route, really, and just doing a crumble.

0:27:370:27:44

Apple crumble? Well, it better come with a decent amount of custard, ladies.

0:27:440:27:48

Can we move it along a bit faster, please?

0:27:510:27:53

Get those potatoes on now, OK? Because we can't really wait for anything else.

0:27:530:27:59

Poor old Chef looks completely stressed at the moment, John.

0:27:590:28:02

I think she'd rather do it all on her own than have to run from corner to corner of her kitchen,

0:28:020:28:06

checking on everybody.

0:28:060:28:08

I'm not sure how this works. I don't know what that is!

0:28:080:28:12

-Kim?

-How are you doing? Is your curry on?

0:28:120:28:14

No, I'm going to start now.

0:28:140:28:17

-OK, start that now and I'll open this for you.

-OK, all right... Where's the oil?

0:28:170:28:21

In just 40 minutes' time, hundreds of ambulance staff will arrive for lunch.

0:28:230:28:29

Jeez!

0:28:330:28:34

It is frightening. It is really, really frightening.

0:28:420:28:45

Today I thought they were going to come up one more step, but right now I am really, really worried.

0:28:450:28:51

That does not look like a professional kitchen,

0:28:540:28:56

and I think we'll be lucky if we get to feed everybody.

0:28:560:28:59

-Where's the veg curry?

-I've got all the bits over there.

0:29:030:29:06

I've just put the onions in. I need to put in my spices,

0:29:060:29:10

and then put in the tomatoes, make the paste...the base,

0:29:100:29:13

and then put in all the veggies and let them cook.

0:29:130:29:15

-That's loads and loads!

-Loads and loads of what?

-Loads and loads of work!

0:29:150:29:19

Can you get this done in 30 minutes?

0:29:190:29:22

What can I do? It's not cooking any faster. It needs to cook faster!

0:29:220:29:26

-The vegetables aren't cooked. She's got vegetables like that, and half an hour...

-Where?

0:29:290:29:33

-Where are the veg, Shobu?

-They're all there.

-All right, don't...

0:29:330:29:37

-Get your veg on, get them in.

-Can I put this in?

-No, put it in after.

-Put your vegetables first.

-OK.

0:29:370:29:45

Right... Tim!

0:29:450:29:46

-Have you had any easier days?

-Oh, haven't I just? This is a nightmare!

0:29:460:29:52

I spent hours cutting them up...

0:29:520:29:55

I'm really behind time.

0:30:020:30:04

I've got to get the potatoes boiled, mashed, on top of the cottage pie, under the grill, taste, eat,

0:30:040:30:10

beautiful...!

0:30:100:30:12

With about 20 minutes to go, the real issue here is Tim and Shobu.

0:30:120:30:17

They may not get their food out.

0:30:170:30:19

Shobu still hasn't cooked the vegetables for her curry.

0:30:200:30:24

And Tim has no idea where he is. Mate, this is an ocean liner heading for an iceberg!

0:30:240:30:31

And I for one am not going down with it!

0:30:320:30:35

I spent too long cutting is what I did.

0:30:350:30:38

There's not much more I can do now. I can't speed up the process.

0:30:400:30:43

OK, ladies and gents, can we focus, please? You have 15 minutes left.

0:30:460:30:50

We've got the chicken, we've got the savoury rice, we've got the lentil bake, we've got no coleslaw...

0:30:520:30:57

-Aggie, your rice is not cooked, please. Can you taste it?

-I did.

-That needs a little bit longer.

0:30:570:31:03

We've got the first lot of chicken.

0:31:060:31:08

I've got to get into the oven now to make sure the other stuff is at the right stage.

0:31:080:31:11

Margi's in control with her lentil bake.

0:31:110:31:15

And we've got crumble. I better just check that.

0:31:150:31:18

Oh, my God!

0:31:200:31:22

Oh, wow! That is seriously burnt!

0:31:270:31:30

-Is that us?

-Is this the apple?

0:31:310:31:34

-Is it one of yours?

-Yes, it wasn't cooking at all, and I put it on the top shelf.

-OK.

0:31:340:31:41

And then, next thing...

0:31:410:31:43

-..it's charred.

-OK. Right, get as much of that off as possible, yeah?

0:31:450:31:51

If you need to start from scratch, then start from scratch.

0:31:510:31:54

That has got to be one of the scariest kitchens I have ever seen.

0:31:540:31:59

Right now, behind that wall, it is carnage,

0:31:590:32:03

absolutely, unmitigated carnage.

0:32:030:32:06

I'm quite concerned about what's going on here, to be honest.

0:32:090:32:12

We've a few minutes to spare, but it's going to be really tight.

0:32:120:32:17

The sooner I can step in there,

0:32:170:32:20

-then the more chance that we have. OK?

-Good luck.

-Right.

0:32:200:32:24

The rice to me... it's definitely cooked.

0:32:280:32:32

That's better.

0:32:340:32:35

Carrot's a bit crunchy.

0:32:390:32:40

Out the way, please. Mind your backs.

0:32:420:32:44

Ah!

0:32:470:32:48

It's like the opening night of a big show. Everything is on the actor, everything's on the performer

0:32:510:32:57

and the chef in the kitchen.

0:32:570:32:59

When the curtain goes up, all the actors have got a nice smile, ready to begin.

0:33:010:33:06

John, there are 300 people in this building, so at least 200 of them are going to come down for lunch.

0:33:070:33:12

These guys work in the emergency services! They've got to get back and man the phones.

0:33:120:33:17

It's a very strict timetable.

0:33:170:33:18

Right, they're queuing at the door now, ladies and gents.

0:33:200:33:23

We need to make sure we push this out in the next couple of minutes.

0:33:230:33:26

Tim, get it in. Well done. Let's get it in.

0:33:300:33:33

-Is it ready to go now?

-Yeah. It was ready to go half an hour ago.

0:33:330:33:37

-How's the crumble coming on?

-The crumble's in the oven.

0:33:380:33:41

-Don't open the oven.

-Don't open the oven. Two of the crumbles or maybe all three are in the oven.

0:33:410:33:46

Tim actually made them, I just put them in the oven. So we'll see...

0:33:460:33:50

Despite the chaos, Margi and Aggie have their dishes at the pass.

0:33:510:33:56

Tim has also got the pie up.

0:33:580:34:01

Oh, your potatoes... Everything's really quite hard, isn't it?

0:34:060:34:10

That's going to be at least 10, 15 minutes yet.

0:34:100:34:13

10, 15 minutes.

0:34:130:34:15

Sorry, you seem to have...

0:34:150:34:17

You missed your timing. Your timing's been way out, I'm afraid.

0:34:170:34:22

Basically, what it means is you're going to miss out on some customers, so you're not selling your dishes.

0:34:220:34:27

OK?

0:34:270:34:29

We're about to open the doors, guys.

0:34:310:34:33

Please make sure that you have all the equipment you need.

0:34:340:34:38

Can I have a spoon for my crumble, please?

0:34:380:34:40

Margi and Aggie have made cheesy lentil pie and a chicken vegetable tray bake with rice.

0:34:410:34:47

For dessert, they are serving apple crumble and custard.

0:34:470:34:51

Tim has made cottage pie and a rhubarb crumble with custard.

0:34:520:34:58

What would you like?

0:35:090:35:10

Vegetarian?

0:35:100:35:11

-Enough for you?

-It's really nice with salad.

-Right.

0:35:110:35:14

-What can I get you?

-Bon appetit!

0:35:140:35:17

Can I have chicken, please?

0:35:170:35:18

All the early orders are for Margi and Aggie.

0:35:180:35:22

- Can I get the lentil bake, please? - Yes. You certainly can.

0:35:220:35:26

What would you like?

0:35:260:35:28

Go on, then. I'll have the potato pie.

0:35:280:35:30

Yeah, at last!

0:35:300:35:32

I'll have the same.

0:35:320:35:34

Yeah, I'll have the cottage pie as well, please.

0:35:340:35:37

Thank you.

0:35:390:35:39

Vegetarian.

0:35:390:35:41

I've not served it very well, but I think it'll taste all right.

0:35:410:35:44

Can I have cottage pie, please?

0:35:450:35:48

Despite the slow start, Tim's cottage pie is selling well.

0:35:480:35:52

I had the cottage pie. It's quite good. It's yummy.

0:35:550:35:59

I've got the cottage pie. It's quite tasty, but this is the one that tempted me. It's very good.

0:35:590:36:04

I'd probably put some more vegetables in it, I think, probably some more peas just to bulk it out a bit more.

0:36:040:36:10

Oh! It's cooked!

0:36:160:36:19

Wee-hee!

0:36:200:36:22

15 minutes late, Shobu's vegetable curry finally arrives.

0:36:220:36:27

- What are the choices? - Cottage pie, lentil bake...

0:36:270:36:29

- There you are. - Oh! Or vegetable curry.

0:36:290:36:33

- Oh, wow! - What would you like?

0:36:330:36:36

I'll have the vegetarian curry, please.

0:36:360:36:38

Well, I do hope that you enjoy it, and I hope it doesn't blow the lid off your mouth.

0:36:390:36:45

Tim, can you get the gentleman a curry? Curry and rice.

0:36:450:36:48

-What's this one?

-Curry.

0:36:480:36:50

I've gone for the curry and the rice, and it's really good, actually.

0:36:550:36:58

The heat kicks in after you've swallowed it. And it's not too powerful. It's good,

0:36:580:37:02

and each individual ingredient has still got some taste, so I approve.

0:37:020:37:06

I've got the vegetable curry. It's not the same kind of curry we would normally get, so it's a nice change.

0:37:060:37:12

Both main courses get the thumbs-up,

0:37:170:37:19

but Tim's first-ever attempt at rhubarb crumble is not going down so well.

0:37:190:37:24

I had the rhubarb crumble for pudding.

0:37:240:37:26

It was OK overall, but the rhubarb was a bit undercooked...overcooked, I think.

0:37:260:37:32

There was way too much crumble.

0:37:320:37:34

The crumble was in excess with the rhubarb, I think.

0:37:350:37:40

And then Tim actually gave me an extraordinarily large portion,

0:37:400:37:44

so there wasn't much room for the custard which would have balanced it out a bit more for me.

0:37:440:37:48

Halfway through service and Aggie's chicken, herb and vegetable tray bake has almost sold out.

0:37:570:38:03

Lovely. Thank you, darling.

0:38:070:38:09

That's going good guns.

0:38:090:38:11

- Chicken, isn't it? - Here you are.

0:38:110:38:14

It's really nice. The rice is cooked perfectly. The chicken is really nice and juicy.

0:38:160:38:21

Good taste on the chicken. I quite like the veg on it as well and the gravy. It's nice,

0:38:210:38:26

although I could have had a little bit more sauce, because I'm quite a saucy person, so...

0:38:260:38:29

LAUGHTER ..not in that sense!

0:38:290:38:32

And Margi's homemade recipe for cheesy lentil pie is also flying out.

0:38:360:38:43

It's got red peppers, mushrooms, onions and a cheesy topping.

0:38:430:38:46

I've never had lentils with cheese, but it's actually a really nice combination.

0:38:570:39:01

- I'll have the apple crumble. - There you are, my dear.

0:39:110:39:14

- Thank you very much. - What would you like?

0:39:140:39:16

Now it's just their rescued pudding that needs to impress.

0:39:200:39:23

I chose the apple crumble, apple crumble being one of my favourites anyway...

0:39:230:39:29

it's very good. Very good. Thank you.

0:39:290:39:31

I had the apple crumble. Absolutely lovely.

0:39:320:39:34

Nicely cooked, nice soft apples, nice flavour. Really good.

0:39:340:39:38

All things considered, I know it got a bit hairy there towards the end,

0:39:470:39:51

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.

0:39:510:39:56

-Thank you very much for today.

-Thank you.

0:39:560:39:59

I think it's nothing short of a miracle that we actually got food out of that kitchen,

0:40:020:40:06

because I can't remember seeing anything as chaotic as that in my life.

0:40:060:40:11

Our four celebs have not been doing this very long and we have thrown them in the deep end.

0:40:130:40:18

They now realise how tough this competition is.

0:40:180:40:21

We feared that Tim and Shobu didn't work that well together as a team in the last round...

0:40:210:40:26

they certainly didn't work together as a team today.

0:40:260:40:29

With about 12 minutes to go, Tim still hadn't mashed his potato.

0:40:290:40:33

With 20 minutes to go, Shobu still hadn't put the vegetables on for her curry.

0:40:330:40:39

That was shocking, that was in a mess.

0:40:390:40:41

Yeah, but, saying that, the vegetable curry was really tasty, well-cooked rice.

0:40:410:40:46

That cottage pie was tasty, decent mash on top, crispy.

0:40:460:40:49

The food tasted good, they took pride in their work.

0:40:490:40:51

It's been an interesting day. I went from pure terror

0:40:510:40:56

to actually quite enjoyed it. I don't want to do it again, though, ever!

0:40:560:41:01

But I quite enjoyed it, I enjoyed the mayhem.

0:41:010:41:03

When I started, I felt like I knew absolutely nothing,

0:41:040:41:09

and now the difference is I know that I know nothing!

0:41:090:41:13

Aggie and Margi, they got their food up, they did quite well.

0:41:150:41:19

Margi cooked a family favourite, she'd cooked it before, she'd seen it before,

0:41:200:41:24

and in a way she stayed safe. Lots of processes going on there, but she stayed safe. Good on her.

0:41:240:41:29

You've got to look after your vegetarian eaters.

0:41:290:41:32

Why should they not be considered with a really good dish? And they loved it, I was proud of it.

0:41:320:41:37

Aggie, I thought, was a little out of control and maybe a little panicky.

0:41:390:41:44

Although it seemed to be very, very chaotic, Aggie had a plan,

0:41:440:41:49

delivered some food, decent rice, seasoned chicken, all not bad at all.

0:41:490:41:53

Overall, I feel like I didn't bomb. I didn't bomb, it was OK. Yeah...

0:41:550:41:59

I mean, actually, I'd say the confidence is not nearly as low as it was.

0:41:590:42:04

I'm glad they've got through this baptism of fire, John, because all four of them will be better for it.

0:42:090:42:14

Next, it's about an individual task and it's about taking their food to a different level.

0:42:140:42:20

A bit of finesse!

0:42:200:42:22

Tomorrow the battle to stay in the competition continues...

0:42:290:42:33

..and for one of the celebrities their dream will be over.

0:42:340:42:39

I mean, it was as much a disaster as a disaster can be.

0:42:420:42:46

Oh!

0:42:480:42:50

I think you've cooked really well here. Where have you been?

0:42:510:42:54

The person leaving us is...

0:43:010:43:03

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0:43:070:43:11

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0:43:110:43:15

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