0:00:03 > 0:00:0616 celebrities are battling it out
0:00:06 > 0:00:10to win the coveted MasterChef crown.
0:00:10 > 0:00:15How much do I want to win? I think you know the answer!
0:00:15 > 0:00:19These celebrities have already reached the top of their profession.
0:00:19 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:27I'm really happy that I made it through the first stage. I didn't expect to.
0:00:27 > 0:00:30I would love to lift the MasterChef trophy.
0:00:30 > 0:00:32At Wembley!
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:41 > 0:00:44DRAMATIC MUSIC
0:00:48 > 0:00:51All this week, these three celebrities
0:00:51 > 0:00:56have been set challenges to determine their expertise.
0:00:56 > 0:01:02At the end of the week, only the best will go through to the semi-finals.
0:01:04 > 0:01:07Today, they'll be thrown in at the deep end,
0:01:07 > 0:01:12cooking to professional standards in a busy London restaurant.
0:01:12 > 0:01:16I've got upstairs shouting and screaming for their food.
0:01:19 > 0:01:23Then they'll have to show John and Gregg what they've learnt.
0:01:25 > 0:01:27It's still so early in the game.
0:01:27 > 0:01:30I'm just kind of taking it stage by stage.
0:01:31 > 0:01:35I'm trying to lift my self-esteem
0:01:35 > 0:01:37that I am as good as anyone else in the competition.
0:01:37 > 0:01:40I have no idea how I'm doing.
0:01:40 > 0:01:44To me, this is a bit like golf, I've got to just play my own game.
0:01:53 > 0:01:55It's 9am
0:01:55 > 0:01:58and Margi, Aggie and Tim
0:01:58 > 0:02:01are heading to a restaurant kitchen for the first time.
0:02:01 > 0:02:04I've eaten at a lot of London restaurants and I'm thinking,
0:02:04 > 0:02:08"I wonder if I've ever eaten at this place." I'm really excited.
0:02:08 > 0:02:10I'm a little bit intimidated
0:02:10 > 0:02:13because I know we've got to cook blind, in a way.
0:02:13 > 0:02:17They might hit me with a dish that I've never even looked at.
0:02:17 > 0:02:22To me, the kitchen's always too hot and too much stress going on,
0:02:22 > 0:02:25but it'll be exciting to see if I can handle it.
0:02:27 > 0:02:29They've been sent to ORA...
0:02:32 > 0:02:36..a modern Thai restaurant in London's busy West End,
0:02:36 > 0:02:41where they'll be cooking under head chef Tamas Khan.
0:02:41 > 0:02:45Welcome to ORA restaurant. Everything's cooked fresh to order.
0:02:45 > 0:02:48You have to be quick and fast. We have high standards.
0:02:48 > 0:02:52I'm expecting every one of you to keep up with us.
0:02:52 > 0:02:55Follow me.
0:02:58 > 0:03:01Actress Margi Clarke is cooking a starter
0:03:01 > 0:03:05of grilled chicken skewers with a satay sauce.
0:03:05 > 0:03:08We're going to put chicken satay now on the grill.
0:03:08 > 0:03:10Four pieces.
0:03:11 > 0:03:14- How many minutes does it normally take?- Two minutes on each side.
0:03:14 > 0:03:17Two minutes on each side, yes.
0:03:17 > 0:03:20Keep it low. Let it cook slowly. You don't want them burning.
0:03:23 > 0:03:25- It's ready to go.- That's ready.
0:03:25 > 0:03:30- You don't want them to be overcooked and dry.- You want to keep that nice juicy flavour in.
0:03:30 > 0:03:35- Put one on top of each other. This goes straight through.- Oh, yes.
0:03:35 > 0:03:39That goes straight through. And then it's done.
0:03:39 > 0:03:41We get the plate ready.
0:03:41 > 0:03:46- Peanut sauce, about one ladle. - One ladle.- Yes.
0:03:48 > 0:03:52Cucumber relish. We're going to plate that.
0:03:52 > 0:03:54That looks lovely, Tamas.
0:03:55 > 0:03:57Do you get a lot of orders at once?
0:03:57 > 0:04:00Yes. Sometimes we get five chicken satay coming through,
0:04:00 > 0:04:03sometimes we get eight or ten.
0:04:03 > 0:04:05So...
0:04:05 > 0:04:08- I hope that it doesn't happen today. - It will.
0:04:12 > 0:04:17Mm! It's not like what you get out the chippy.
0:04:17 > 0:04:19It's absolutely lovely.
0:04:19 > 0:04:22It doesn't look too complicated. She says...
0:04:22 > 0:04:25..before she messes it all up!
0:04:27 > 0:04:30Television presenter and journalist Aggie MacKenzie
0:04:30 > 0:04:34is responsible for a main course of pad Thai prawn.
0:04:36 > 0:04:39When they shout, they say "Pad Thai prawn."
0:04:39 > 0:04:42If they say, "One Pad Thai prawn" you give me one portion.
0:04:42 > 0:04:46- What if you say five?- Tough.
0:04:46 > 0:04:51This is the wok. As you can see, the burner is very, very high.
0:04:51 > 0:04:55- You need to control your flame.- Yes.
0:04:57 > 0:05:00- Just let that prawn seal.- Mm-hm.
0:05:00 > 0:05:03- You don't want to overcook the prawns.- No, no.
0:05:03 > 0:05:06The key ingredient is egg. Now we turn the heat up.
0:05:06 > 0:05:11- You don't want to cook the egg too long.- Yes.- Now the noodles go in. - Yes.
0:05:11 > 0:05:14Turn the heat up.
0:05:14 > 0:05:17- So you need to play with it. Toss it around.- Yes.
0:05:17 > 0:05:22- This is the pad Thai sauce.- Lovely. - Palm sugar. Tamarind, sweet turnip.
0:05:22 > 0:05:24- Sweet turnip?- Sweet turnip.
0:05:24 > 0:05:28As you can see, they start changing colour.
0:05:28 > 0:05:30It's ready.
0:05:31 > 0:05:35- Right in the centre.- Yes. - Keep your prawn on the top.
0:05:36 > 0:05:41- That's all I want from you. OK? - Oh, my God! Right...
0:05:41 > 0:05:45'Tamas on the wok, obviously he's making it look really easy.'
0:05:45 > 0:05:48I think, "That looks fine. I can do that."
0:05:48 > 0:05:50But there's only so fast you can go.
0:05:50 > 0:05:54I've got to do it as fast as possible and focus as much as possible.
0:05:57 > 0:06:01Television presenter Tim Lovejoy is in charge of a main course
0:06:01 > 0:06:04of Thai green chicken curry.
0:06:04 > 0:06:06Is there fresh coriander in this?
0:06:06 > 0:06:09- There's fresh coriander in the curry paste.- OK.
0:06:09 > 0:06:12This is a Thai restaurant. We use a lot of fresh coriander.
0:06:12 > 0:06:16I really don't like it. But it's in there, so it should be OK.
0:06:16 > 0:06:20Chicken goes in. The wok's nice and hot.
0:06:20 > 0:06:23What we need now, we need to seal the chicken.
0:06:23 > 0:06:27This is the secret to get the flavour out.
0:06:27 > 0:06:30I put in a little bit of coconut cream.
0:06:33 > 0:06:38Now, what we need is the green curry paste.
0:06:38 > 0:06:41You want to fry that.
0:06:41 > 0:06:45Bamboo shoots, Thai aubergine.
0:06:45 > 0:06:51You want the chicken to be cooked. Make sure it's cooked. You don't want to kill anyone.
0:06:51 > 0:06:52It's ready.
0:06:58 > 0:07:01Let's hope I can do it as good as that. That is phenomenal.
0:07:04 > 0:07:10There's just two hours to get everything prepped, ready for service.
0:07:15 > 0:07:18- I don't want to call an ambulance. - Show me. I know.
0:07:23 > 0:07:27Come on, my little baby. I want you out of there.
0:07:27 > 0:07:31Tim starts on the vegetables for his green curry.
0:07:31 > 0:07:34I enjoy prep. Prep's the best bit of cooking, I think.
0:07:34 > 0:07:40This is the therapeutic bit of the cooking. It's the quiet before the storm.
0:07:43 > 0:07:46Aggie has to exactly portion every serving of pad Thai
0:07:46 > 0:07:49ready for the wok.
0:07:49 > 0:07:53First time, I'm bang on the nail!
0:07:53 > 0:07:57It seems very calm, but then it is only quarter to 12.
0:07:57 > 0:08:01I'm sure there's going to be... It'll warm up soon enough.
0:08:05 > 0:08:08Right, guys. Service is going to start now.
0:08:12 > 0:08:13Are you ready to order?
0:08:13 > 0:08:16- All right, guys. Let's go. - Here we go!
0:08:16 > 0:08:18Chicken satay to start, please.
0:08:18 > 0:08:22- Chicken satay to start. - Can I have the chicken satay?
0:08:24 > 0:08:26- MISPRONOUNCIATION - Maggie!- Yes?
0:08:26 > 0:08:29- I got three chicken satay. - Thank you, Chef.
0:08:33 > 0:08:36- Maggie.- Yes, Chef? - I got another two chicken satay.
0:08:36 > 0:08:41- That makes five portion altogether, yes?- Did you say five, Chef?- Yes.
0:08:41 > 0:08:44Right, get this on.
0:08:49 > 0:08:51That's ready.
0:08:54 > 0:08:58- Maggie, how long for satay? - Erm, we'll be one minute.
0:08:58 > 0:09:01That's not good enough.
0:09:05 > 0:09:08- Let's go.- Two, three, four. We have another one.
0:09:10 > 0:09:12I can't send this up.
0:09:12 > 0:09:16We've got too much cucumber, too much salad, too much chilli.
0:09:16 > 0:09:19I want them to be equal. Replate that for me.
0:09:19 > 0:09:21Every single plate should be the same.
0:09:24 > 0:09:27- Are we ready with the satay? - It's ready now.
0:09:27 > 0:09:30It's been 15 minutes since the order came in.
0:09:30 > 0:09:34These need to go. They only take four minutes to cook.
0:09:34 > 0:09:38Put it down here for me. I need one more.
0:09:38 > 0:09:41I got upstairs shouting and screaming for the food.
0:09:41 > 0:09:44- There you go.- Thank you.- Thank you.
0:09:49 > 0:09:51The adrenalin's running,
0:09:51 > 0:09:53but there's no orders!
0:09:54 > 0:09:58Aggie! You've got two pad Thai prawn.
0:09:58 > 0:10:02- Yes, Chef! I've got an order!- Go!
0:10:17 > 0:10:22Aggie, can you make me one new one? There's not enough salt in there.
0:10:22 > 0:10:24There's not enough salt. There's not enough flavour.
0:10:24 > 0:10:28He's saying not enough salt, John and Gregg say far too much salt.
0:10:28 > 0:10:32I don't know where I am on the season, do I?
0:10:32 > 0:10:35This time, Aggie's determined to get the recipe right.
0:10:35 > 0:10:37Mm, that's good.
0:10:37 > 0:10:40But already, the orders are stacking up.
0:10:40 > 0:10:42Table six!
0:10:42 > 0:10:46One pad Thai prawn. One green chicken curry.
0:10:46 > 0:10:49Aggie, I'm waiting for you. Pad Thai.
0:10:51 > 0:10:54This is impressive, isn't it?
0:10:54 > 0:10:58- Leave your wok on and turn the heat down.- OK.
0:10:58 > 0:11:01Turn the heat down. That way, yes. Completely down.
0:11:02 > 0:11:07- Yes, much better. I want another portion.- Yes, Chef! - Quick as you can.- Yes, Chef!
0:11:08 > 0:11:11The heat's on. The heat is definitely on.
0:11:11 > 0:11:13Table six, main.
0:11:13 > 0:11:16Tim, one green Thai chicken curry.
0:11:16 > 0:11:18Yes, Chef!
0:11:20 > 0:11:25I'm trying to remember it all. It's going over in my mind. Tick, tick, tick, tick, tick.
0:11:27 > 0:11:30- Is that OK?- Did you taste it? - Yes. It's nice.
0:11:30 > 0:11:33- Good?- Yes.- Right, let's go.
0:11:41 > 0:11:44- Tim!- Yes? - I think I just lost my job.
0:11:44 > 0:11:48- Keep it coming like this. - Brilliant. Thank you.
0:11:50 > 0:11:54- What would you like, sir? - The satay.- And the satay, as well.
0:11:54 > 0:11:58Maggie, can I have three chicken satay to go?
0:11:58 > 0:12:00Yes, Chef.
0:12:02 > 0:12:05- Maggie!- Yes?- You got one more chicken satay to go.
0:12:05 > 0:12:08You've got two chicken satay to go.
0:12:09 > 0:12:12Margi now has six orders on.
0:12:12 > 0:12:16Try and get on it a little bit better than I did last time.
0:12:16 > 0:12:18I want to impress the chef.
0:12:18 > 0:12:20How long for the satay?
0:12:20 > 0:12:24Er, two minutes?
0:12:24 > 0:12:28- Can I give you a tip?- Yes. - Just drag it so you get it clear.
0:12:28 > 0:12:31- OK.- There's no dripping.
0:12:34 > 0:12:36That dripped.
0:12:36 > 0:12:39Can I have six chicken satay to go?
0:12:39 > 0:12:42- Six! Thank you, Chef!- Thank you.
0:12:50 > 0:12:52I need these to go.
0:12:54 > 0:12:56Here you go, Chef.
0:12:56 > 0:12:59For your inspection...
0:12:59 > 0:13:02- That's looking much better. - I'm getting the hang of it now.
0:13:02 > 0:13:05How come I don't get that first time? How come it takes so long?
0:13:11 > 0:13:14This is really delicious.
0:13:14 > 0:13:16I'm delighted. Happy days.
0:13:16 > 0:13:20It's like someone getting the ale in in a pub, isn't it?
0:13:22 > 0:13:28- Three pad Thai prawn to go. - Yes, Chef.- I want to see three coming out together.
0:13:33 > 0:13:36Slow, slow, slow. Slower than normally.
0:13:36 > 0:13:40Normally, by now, we should be halfway through this ticket.
0:13:40 > 0:13:42It's having to do it at speed, that's the thing.
0:13:42 > 0:13:45That looks messy! Messy.
0:13:45 > 0:13:49We've got five more portions for her to come in. See how she copes.
0:13:49 > 0:13:52Aggie, when you've finished with that one,
0:13:52 > 0:13:55you've got five pad Thai prawn to go.
0:13:55 > 0:13:58- Yes, Chef!- Thank you. - Another five. Oh, my God.
0:14:01 > 0:14:05- Listen, darling. It doesn't look good to me.- Really?
0:14:05 > 0:14:09- You don't put enough sauce, you don't mix them enough.- Yes.
0:14:09 > 0:14:12- Can you redo this for me?- OK.
0:14:14 > 0:14:16- Aggie!- Yes?
0:14:16 > 0:14:20What you do is lovely, but you're too slow.
0:14:20 > 0:14:25I'm going to ask you to step on the side for a bit. Let the chef take over.
0:14:25 > 0:14:29- OK? I need to get this food out the kitchen.- OK. Right.
0:14:38 > 0:14:43I had five orders at once and I got two out and, er,
0:14:43 > 0:14:45she's doing the other three.
0:14:52 > 0:14:56With the rush over, Aggie has another chance to redeem herself.
0:14:56 > 0:15:00- I want one pad Thai.- Yes, Chef!
0:15:09 > 0:15:12Tad... Pat... Tat... What's it called? Pad Thai, Chef!
0:15:12 > 0:15:14- Aggie!- Yes?
0:15:14 > 0:15:17If you can keep it like this, you get a job in my kitchen.
0:15:17 > 0:15:20Great. Lovely. I'll try and do that.
0:15:20 > 0:15:22I sort of feel fine.
0:15:22 > 0:15:26I could make these all day now. As long as I don't get five at a time.
0:15:29 > 0:15:34The pad Thai is wonderful. It tastes really fresh. The prawns are delicious.
0:15:34 > 0:15:36This is really beautiful.
0:15:36 > 0:15:41The prawns are really juicy and the tofu is lovely, as well.
0:15:43 > 0:15:50As the end of service approaches, Tim's earlier success is about to be tested by a large order.
0:15:50 > 0:15:52To go, three portions together, to go.
0:15:52 > 0:15:56- Now?- Yes. To go now, yes.- OK.
0:16:08 > 0:16:12- Tim. I think your curry's too dry. - Too dry?
0:16:12 > 0:16:18You don't put enough coconut milk in there. They come too thick.
0:16:18 > 0:16:21He's only got minutes to get it right.
0:16:21 > 0:16:23Come on, Tim. Come on.
0:16:29 > 0:16:33- How long for that green curry? - Coming now, Chef.
0:16:37 > 0:16:40Tim, you just saved yourself.
0:16:40 > 0:16:42Thank you, Chef!
0:16:42 > 0:16:45For a beginner, if you can do it like this,
0:16:45 > 0:16:48I think I'd better start looking for a new job.
0:16:48 > 0:16:52- Very, very good. - Thank you. Thanks, Chef.
0:16:54 > 0:16:57Every time, I'm thinking, "Am I doing it right?"
0:16:57 > 0:17:00You know, it's an art to get it just right.
0:17:03 > 0:17:07I'm really impressed. I think this one's fantastic.
0:17:07 > 0:17:09It's hot, it's fresh. Yes, it's good.
0:17:09 > 0:17:13It's possibly one of the best I've ever eaten.
0:17:13 > 0:17:17It's the end of the service. Let me say thank you very much.
0:17:17 > 0:17:22Maggie, I think, there is a bit panicking going on there.
0:17:22 > 0:17:27When her nerves settled down after that big order coming in, I think she got better and better.
0:17:27 > 0:17:29I really enjoyed that.
0:17:29 > 0:17:34It was a bit hectic at the beginning, but by the end, he was very pleased with me.
0:17:34 > 0:17:36And I didn't burn the chicken!
0:17:36 > 0:17:39Aggie started off with a very shaky start.
0:17:39 > 0:17:45She doesn't know where to begin. I think she proved towards the end that she can do it.
0:17:45 > 0:17:48It was mixed. I think I lost my way a little bit.
0:17:48 > 0:17:52I think once I got the hang of it, it was manageable.
0:17:52 > 0:17:54Tim done very well.
0:17:54 > 0:17:56For a European to come in an Oriental kitchen
0:17:56 > 0:18:00and learn how to cook Thai food in half a day - amazing.
0:18:00 > 0:18:06I really enjoyed the challenge. Wanted to cook more really. I'd like to carry on.
0:18:10 > 0:18:15Lunch service is over. But the celebrities now face another challenge -
0:18:15 > 0:18:19to cook head chef Tamas's signature dish.
0:18:19 > 0:18:23- We call it... - HE SPEAKS THAI
0:18:23 > 0:18:26A scallop stir fry with a chilli oil.
0:18:26 > 0:18:31The key to this dish is controlling the heat of the wok.
0:18:32 > 0:18:36To start, the oil must be heated to 300 degrees.
0:18:36 > 0:18:40But once the scallops go in, the wok has to be turned down.
0:18:40 > 0:18:44You don't do anything to it. Just leave it. Let it seal.
0:18:44 > 0:18:49The scallop is really delicate and it's not easy to cook.
0:18:49 > 0:18:52Turn up the heat.
0:18:52 > 0:18:56Now let it cook. Too much chilli oil will kill it.
0:18:56 > 0:18:58Not enough will be too bland.
0:18:59 > 0:19:02This is very quick. Very fast.
0:19:02 > 0:19:06- It was 30 minutes with the scallops - - AGGIE: Seconds.- Seconds! Sorry.
0:19:06 > 0:19:0930 minutes, you'll probably see your scallop disappear!
0:19:09 > 0:19:12That's pretty much it, really.
0:19:25 > 0:19:29I'm just getting the vegetables ready.
0:19:29 > 0:19:33I think this is what he did. He just had a couple of bits in there.
0:19:33 > 0:19:36Yes, that's enough for one person.
0:19:36 > 0:19:38Just get the wok going.
0:19:38 > 0:19:42I think I feel quite confident about the wok.
0:19:42 > 0:19:45I feel it's my friend. It's fine.
0:19:53 > 0:19:55Chilli...
0:19:56 > 0:20:01Ohh, I can smell it. It's gone right up my nose!
0:20:08 > 0:20:12I'm sort of happy with it. It looks a little bit gloopy.
0:20:12 > 0:20:15Anyway, it might be OK. It might be all right.
0:20:35 > 0:20:38The scallop is well cooked.
0:20:38 > 0:20:40The sauce is just there.
0:20:40 > 0:20:43You pay attention to the garnish, that's the way I want it.
0:20:43 > 0:20:46- I'm impressed.- Ohh! - Well done.- Thank you!
0:20:46 > 0:20:48- Can I give you a little hug? - Thank you.
0:20:48 > 0:20:51Thank you. That's made my day!
0:20:54 > 0:20:59I'm pathetically thrilled! I really am so chuffed!
0:20:59 > 0:21:02It's great. He didn't say anything negative at all.
0:21:02 > 0:21:05It's lovely.
0:21:05 > 0:21:09I think he said at the end, "That's how I would cook it." Get me!
0:21:16 > 0:21:20That's ready. Let's get the wok going.
0:21:20 > 0:21:22It's on high.
0:21:25 > 0:21:28One, two, three,
0:21:28 > 0:21:31four, five.
0:21:34 > 0:21:39Ooh. I don't think you're supposed to set the wok on fire.
0:21:39 > 0:21:41Start again.
0:21:44 > 0:21:47That's twice I've set it on fire!
0:21:51 > 0:21:54I've never cooked scallops before.
0:22:04 > 0:22:07I don't think it's as good as his.
0:22:11 > 0:22:13I'm not sure whether I've done enough sauce.
0:22:13 > 0:22:16But it's my best effort. It doesn't look too bad.
0:22:37 > 0:22:40The taste is there, the flavour is there.
0:22:40 > 0:22:43The only thing I would say, it's a bit dry.
0:22:43 > 0:22:47The scallops have been overcooked. That's why you can see them getting tough now.
0:22:47 > 0:22:53The chilli oil is very powerful. You don't put enough stuff, it overpowers the dish.
0:22:53 > 0:22:55- OK.- It overpowered the dish.
0:23:00 > 0:23:04I made an obvious mistake. I set fire to the equipment!
0:23:05 > 0:23:06I'm a touch glum about that,
0:23:06 > 0:23:09because if that wok hadn't have gone on fire,
0:23:09 > 0:23:13that would've been one juicy dish.
0:23:15 > 0:23:18Cook time!
0:23:18 > 0:23:21I'd like to impress the chef, now I've spent the day with him.
0:23:22 > 0:23:27This is the hard bit. This is the bit where you've got to get the temperatures right.
0:23:28 > 0:23:31I've never done wok-cooking before,
0:23:31 > 0:23:35but I'm going to get myself a wok once I've left here.
0:23:37 > 0:23:40I've found my home here.
0:23:44 > 0:23:48I'm a bit worried that I might've just undercooked it a bit.
0:23:51 > 0:23:52Oh, well.
0:23:59 > 0:24:01I'm tempted to replate it
0:24:01 > 0:24:06because the sauce is on the bottom and not the top.
0:24:07 > 0:24:10Whether you like it or not, I'm replating it!
0:24:14 > 0:24:18I'm going to run to the chef now.
0:24:37 > 0:24:39Scallop - perfectly cooked.
0:24:39 > 0:24:43And you can see the sauce has run out.
0:24:43 > 0:24:44That's perfect.
0:24:44 > 0:24:48- It's brilliant. Thank you. - Thank you very much.
0:24:48 > 0:24:52- Thank you.- Thank YOU! Brilliant!
0:24:55 > 0:24:59I got the "P" word - perfect! How about that?
0:24:59 > 0:25:03D'you know, I'm absolutely made up. That's really good.
0:25:03 > 0:25:05I just think that's, you know...
0:25:05 > 0:25:09I feel like an excited little schoolboy impressing his teacher!
0:25:09 > 0:25:14To be told mine was perfect was just brilliant. It made me feel really happy.
0:25:18 > 0:25:20Mixed feelings, really.
0:25:20 > 0:25:23Loved the experience, it was great being in their kitchen,
0:25:23 > 0:25:26but I didn't quite pull it off.
0:25:26 > 0:25:30Liked it, loved it, wouldn't mind coming back here for some scoff.
0:25:31 > 0:25:35Raring to go. Looking forward to the next challenge.
0:25:35 > 0:25:39I sort of feel like I'm getting into the swing of it a bit more.
0:25:40 > 0:25:43I really enjoyed today. It was my sort of cooking.
0:25:43 > 0:25:46It's quick. You don't stick it in the oven for half an hour.
0:25:46 > 0:25:51Get it on! Get it made. Get it out. Eat it. Beautiful food.
0:26:18 > 0:26:20Good to see you back.
0:26:20 > 0:26:23Now we need to see what you've learnt
0:26:23 > 0:26:27from your time in ORA.
0:26:27 > 0:26:31On the benches next to us are a beautiful set of ingredients,
0:26:31 > 0:26:36and those ingredients can be found throughout Asia.
0:26:36 > 0:26:40Two dishes inspired by your time in that restaurant.
0:26:42 > 0:26:45Come up and select your ingredients.
0:26:50 > 0:26:54The selection includes pork fillet,
0:26:54 > 0:26:57langoustines, chicken thighs,
0:26:57 > 0:27:01coconut milk, rice papers,
0:27:01 > 0:27:04beansprouts and pineapple.
0:27:04 > 0:27:06I don't know.
0:27:08 > 0:27:11Five minutes left to select your ingredients.
0:27:11 > 0:27:14I'm just taking every ingredient!
0:27:17 > 0:27:23OK, one hour 15 minutes. Two dishes inspired by your time in the restaurant.
0:27:23 > 0:27:25Let's cook.
0:27:32 > 0:27:33I just want today
0:27:33 > 0:27:38to taste the unmistakable flavours of Thailand, John.
0:27:38 > 0:27:44They have to really work hard. They've got to deliver something truly delicious.
0:27:47 > 0:27:52Margi's a mum, she likes to cook for her family, John. I like her cooking.
0:27:52 > 0:27:56There's nothing wrong with that. It's real and it's from the heart.
0:27:56 > 0:28:01- It's lovely. Really good bowl of Scouse.- You make me want to cry!
0:28:01 > 0:28:06I'm number blind. I was at the back of the class for maths.
0:28:06 > 0:28:09We need to see a little bit of style and elegance from her.
0:28:09 > 0:28:14Margi, you worked in the most extraordinary mess.
0:28:14 > 0:28:16How that appeared here, I have no idea.
0:28:18 > 0:28:20My nerves are gone. It's got me up the pole.
0:28:20 > 0:28:23I don't want to throw away the opportunity.
0:28:23 > 0:28:26It only comes once in a lifetime,
0:28:26 > 0:28:29so you want to give it your best shot.
0:28:31 > 0:28:34Margi, how did you enjoy your time in the restaurant?
0:28:34 > 0:28:36It was hot, it was furious.
0:28:36 > 0:28:40They had everything prepped up first,
0:28:40 > 0:28:42because it's fast cooking,
0:28:42 > 0:28:44and so I took that as a tip.
0:28:44 > 0:28:47- Is that the way you're going to work today?- Yes.
0:28:47 > 0:28:49What are you making for us?
0:28:49 > 0:28:53A chicken dish, and I'm going to have a go at the king prawns.
0:28:53 > 0:28:55Never had a go at them before.
0:28:55 > 0:28:57- A chicken stir fry?- Yes. - And a prawn...?
0:28:57 > 0:29:00- Two stir fries. - One chicken, one prawn.
0:29:00 > 0:29:04What are you going to do to differentiate between these two dishes?
0:29:04 > 0:29:06I've not worked that out yet.
0:29:06 > 0:29:10I've got to try and come up with that in a minute!
0:29:10 > 0:29:13- How tough is it for you? - It's really tough.
0:29:13 > 0:29:15I slipped a bit in the restaurant,
0:29:15 > 0:29:19a slight disadvantage that I'm hoping to make up today.
0:29:19 > 0:29:23I'm worried for Margi. She's doing two stir fries.
0:29:23 > 0:29:28She'd better manage to get some big, big flavours in there, John.
0:29:28 > 0:29:3045 minutes!
0:29:34 > 0:29:37Tim... He's observed a lot of really good cooking.
0:29:37 > 0:29:40He knows what good food should taste like.
0:29:40 > 0:29:45Boom, boom, shake the room! The sauce is absolute wizard.
0:29:45 > 0:29:48But he doesn't have the practical experience.
0:29:48 > 0:29:51Your custard is beginning to curdle.
0:29:51 > 0:29:53That should've come off the heat before.
0:29:53 > 0:29:56I don't know how to make crumble!
0:30:01 > 0:30:02- Tim?- Yes.
0:30:02 > 0:30:05You had a brilliant round in the kitchen.
0:30:05 > 0:30:07- I enjoyed it.- And now you look a bit nervous again.
0:30:07 > 0:30:12I'm all right when people tell me what to do, but as soon as I have to think myself...
0:30:12 > 0:30:15I just don't have the knowledge,
0:30:15 > 0:30:20so I'm slightly nervous and scared about what I'll produce.
0:30:20 > 0:30:22My biggest problem is,
0:30:22 > 0:30:25I'm looking for some nice herbs and the herb that I hate most is coriander.
0:30:25 > 0:30:29I can't make anything with coriander because it's horrible.
0:30:29 > 0:30:32- Tim.- Yes?- What are your two dishes?
0:30:32 > 0:30:34I'm going to try and do
0:30:34 > 0:30:38a porky-style stir fry sort of pancake thing with soy sauce on them.
0:30:38 > 0:30:42- Don't look so confused. - How do you stir fry a pancake?
0:30:42 > 0:30:46- No, no. I'll stir fry it and then make it into a pancake.- OK, Tim!
0:30:46 > 0:30:51Then I'm going to try and make some sort of delicious coconutty-style langoustine curry.
0:30:51 > 0:30:54What could the issues possibly be?
0:30:54 > 0:30:58Erm, that I don't know how to make the curry!
0:30:59 > 0:31:01Thai green curry - brilliant.
0:31:01 > 0:31:05As long as he makes sure that it's balanced very well.
0:31:05 > 0:31:08His other dish, the rice paper rolls between pancakes,
0:31:08 > 0:31:13he doesn't know what he's doing and he's experimenting up there right now!
0:31:13 > 0:31:15That could spell disaster.
0:31:15 > 0:31:17This thing wasn't hot!
0:31:17 > 0:31:19I honestly have no strategy.
0:31:19 > 0:31:24It's a blank canvas. I have no idea what to do, what I'm going to do.
0:31:24 > 0:31:28Every time I come in here, I think, "This is the day I get found out."
0:31:28 > 0:31:31Just over 15 minutes,
0:31:31 > 0:31:34then we want Thai food on the bench!
0:31:40 > 0:31:45Aggie, we know, has a wealth of experience and knowledge.
0:31:46 > 0:31:47- It's delicious.- Oh!
0:31:47 > 0:31:50That custard is heaven.
0:31:50 > 0:31:55But right now, she is just not confident in her own abilities.
0:31:55 > 0:31:59I would love your butterscotch sauce just to be a little bit deeper and darker.
0:31:59 > 0:32:01Trust your instincts.
0:32:04 > 0:32:08I don't know what I need to prove to John and Gregg.
0:32:08 > 0:32:12For me, I think it's about holding my nerve
0:32:12 > 0:32:15and doing the best I can.
0:32:19 > 0:32:22Aggie, you seem very tense today.
0:32:22 > 0:32:26I'm always tense! I always worry.
0:32:26 > 0:32:29- What about? - I think, because it matters.
0:32:29 > 0:32:32- How much Thai cooking have you done before?- Very little.
0:32:32 > 0:32:36I do bits. My boys love Thai food. I can be at the cooker and the little one will go,
0:32:36 > 0:32:40"You're not putting that with THAT, are you? Move over!
0:32:40 > 0:32:44And then something wonderful appears and I think, "I wish I could do it like that!"
0:32:44 > 0:32:47So I'm having to think about what Ewan would be doing.
0:32:47 > 0:32:50- Using your son as inspiration!- Yes! - Fantastic.
0:32:50 > 0:32:56- What are you cooking for us? - Stir-fried pork with, erm, fragrant rice.
0:32:56 > 0:33:01And caramelised pineapple with a chocolate sauce.
0:33:01 > 0:33:06- Acidic pineapple, sweet, sticky sauce and chocolate...- Mm-hm.
0:33:06 > 0:33:11- Interesting.- Now I'm doubting it. Now I'm seriously doubting it.
0:33:11 > 0:33:15What do you have to do today? What do you want to show us?
0:33:15 > 0:33:18Everything on the plate looking nice, tasting fantastic.
0:33:18 > 0:33:22- That's pretty much MasterChef in a nutshell. - That's what we've got to do.
0:33:22 > 0:33:25Can I do it? I don't know. We'll see.
0:33:26 > 0:33:30What's going on? She's doing pineapple and chocolate sauce!
0:33:30 > 0:33:33Pineapple and chocolate sauce! Really?!
0:33:35 > 0:33:39Five minutes left! Last five minutes!
0:33:45 > 0:33:49You've got about 30 seconds left to finish your plates.
0:34:00 > 0:34:03That's it! Time's up!
0:34:09 > 0:34:11Margi's made two stir fries.
0:34:11 > 0:34:16The first is a langoustine stir fry with fish sauce.
0:34:24 > 0:34:27There's sweetness in there and there's real sauciness in there.
0:34:27 > 0:34:29It tastes a little bit muddled.
0:34:29 > 0:34:34It looks like you've chucked it all in a pot and stirred it.
0:34:34 > 0:34:39I'm a bit of a scruff, aren't I? I need to go to a finishing school.
0:34:43 > 0:34:48A really pungent saltiness coming from the fish sauce, which I like.
0:34:48 > 0:34:50I got a lovely big hunk of chilli,
0:34:50 > 0:34:53so I've got spiciness on the back of my throat.
0:34:53 > 0:34:59I like those flavours. Your veg are just a little bit overcooked.
0:34:59 > 0:35:04Right, that's your stir fry. Let's have a look at the stir fry!
0:35:04 > 0:35:06Margi's second dish
0:35:06 > 0:35:10is stir-fried chicken with oyster sauce.
0:35:15 > 0:35:18Mm! Mmm!
0:35:18 > 0:35:20- Whey-hey! - SHE LAUGHS
0:35:20 > 0:35:23Cowabunga! This is much, much better.
0:35:23 > 0:35:28We've got saltiness, loads of ginger and real heat.
0:35:28 > 0:35:33Listen, you've got to make your food look prettier, because that is great!
0:35:33 > 0:35:37It's like a diamond ring in a carrier bag!
0:35:40 > 0:35:44It's such a pleasant surprise. It's so lovely.
0:35:44 > 0:35:48It's got the wonderful heat of those big hunks of chilli. Really nicely-cooked chicken.
0:35:48 > 0:35:53Really good. I'm really pleased, because it's not the food which you naturally cook.
0:35:53 > 0:35:57I do try to do my best and I do try to put feeling into it.
0:35:57 > 0:36:01I think the secret ingredient in any dish is love.
0:36:03 > 0:36:07When John and Gregg give you a compliment, honest to God, you feel as big as a house.
0:36:07 > 0:36:11But the same thing is catching me out time and time again,
0:36:11 > 0:36:15and that's to make it look as beautiful as it tastes.
0:36:16 > 0:36:19Tim has invented a crispy chilli pork
0:36:19 > 0:36:22and Thai veg rice-paper wrap
0:36:22 > 0:36:25with a soy and chilli dipping sauce.
0:36:31 > 0:36:35Your spring rolls promise a lot and don't quite deliver.
0:36:35 > 0:36:40Inside that spring roll needs a little bit more of something, a herb, or whatever it might be.
0:36:40 > 0:36:45Your sauce of just the soy and the chopped chilli
0:36:45 > 0:36:47is a little bit strong.
0:36:47 > 0:36:50But for me, a really inventive, interesting dish,
0:36:50 > 0:36:54something coming out of your mind at this stage of the competition.
0:36:54 > 0:36:56Good on you. Really good.
0:37:01 > 0:37:06Once you've got the saltiness of all that soy, everything else is just a texture.
0:37:06 > 0:37:08That sauce is whoa!
0:37:08 > 0:37:12That's just like drinking from a bottle of soy.
0:37:12 > 0:37:17His second dish is a langoustine green curry.
0:37:19 > 0:37:22Probably the first person in the history of the world
0:37:22 > 0:37:24to make a Thai curry without coriander in it.
0:37:24 > 0:37:27For that, I doff my hat to you!
0:37:33 > 0:37:36Creamy coconut base, wonderful fragrant rice,
0:37:36 > 0:37:39enough chilli to give me a little bit of a kick.
0:37:39 > 0:37:43I... I would like a lot more chilli,
0:37:43 > 0:37:45but that's me.
0:37:51 > 0:37:53I like the flavours,
0:37:53 > 0:37:56ginger, saltiness, a little bit of sweetness, as well.
0:37:56 > 0:38:00- That I like. - I think you've done very, very well.
0:38:00 > 0:38:03Honestly, when I stood there to begin with,
0:38:03 > 0:38:06I had absolutely no idea what I was going to do.
0:38:06 > 0:38:10So, er, I'm quite impressed with how far I've actually come.
0:38:14 > 0:38:17Aggie's made pork stir fry with fragrant rice,
0:38:17 > 0:38:22and caramelised pineapple with chocolate sauce.
0:38:23 > 0:38:27It looks to me as though all the work has gone into your savoury dish
0:38:27 > 0:38:32- and very little has gone into your second dish.- I kept it simple!
0:38:39 > 0:38:44I really like your lemon grass- flavoured fragrant rice.
0:38:44 > 0:38:47It's really well seasoned. It's delicious.
0:38:47 > 0:38:52Your pork stir-fry dish is halfway between a curry and a stir fry.
0:38:52 > 0:38:56I like the cleanness of the dish, I like the crispness of the dish,
0:38:56 > 0:39:01but it is erring on the side of over-seasoned.
0:39:04 > 0:39:09Mm. Ginger is what I love in there. Absolutely lovely.
0:39:09 > 0:39:14Picking up a little bit of lemon off your rice, as well. I really like that. It's good.
0:39:15 > 0:39:19Pineapple, caramel, chocolate sauce...
0:39:19 > 0:39:21Mm-hm.
0:39:26 > 0:39:28Really nice chocolate sauce.
0:39:28 > 0:39:32Nice, soft, sweet pineapple, with a bit of bitterness from the caramel.
0:39:32 > 0:39:35But I crunch into that pineapple
0:39:35 > 0:39:38and it washes away every bit of chocolate sauce
0:39:38 > 0:39:41and all I'm left with is that very sweet, acidic pineapple.
0:39:49 > 0:39:52Caramel, pineapple, yes. Chocolate sauce, no.
0:39:52 > 0:39:55I'm not convinced by this dish.
0:39:55 > 0:40:00I'm not convinced you're convinced by the dish, either.
0:40:00 > 0:40:02I'm feeling a little bit twitchy now.
0:40:02 > 0:40:05Kind of a little bit sick in my stomach.
0:40:05 > 0:40:07Kind of... Ooh!
0:40:07 > 0:40:11I should've really...
0:40:11 > 0:40:12..done better.
0:40:16 > 0:40:20Next time you come in here, you're going to be cooking for your MasterChef lives.
0:40:26 > 0:40:30It's a challenge to take our contestants to a professional kitchen
0:40:30 > 0:40:34and ask them to cook dishes inspired by their visit.
0:40:34 > 0:40:37I thought all three really stepped up to the mark.
0:40:37 > 0:40:40Each of them had a really good dish.
0:40:40 > 0:40:44Margi's chicken stir fry...!
0:40:44 > 0:40:47That's the best-tasting dish in the room for Margi today.
0:40:47 > 0:40:51She's working really hard to get better and better.
0:40:51 > 0:40:55What I think is brilliant is that she gets real definition of flavour in her food.
0:40:55 > 0:40:58She just needs to, somehow or another,
0:40:58 > 0:41:00take her food and make it look pretty.
0:41:00 > 0:41:05I so much want to stay on board. I want to go all the way.
0:41:05 > 0:41:09There's a lot to learn and I want to give it my best shot.
0:41:09 > 0:41:12Be the cook that I want to be.
0:41:13 > 0:41:17Aggie's pineapple dish looked like an afterthought,
0:41:17 > 0:41:19but her main course - brilliant!
0:41:19 > 0:41:23Aggie almost got it today, but she was so indecisive,
0:41:23 > 0:41:27not just in what she was cooking, but also in her own ability.
0:41:27 > 0:41:30But I just want her to believe in herself!
0:41:30 > 0:41:35I'm very tentative, I think. I need to be less unsure, I suppose.
0:41:36 > 0:41:40I'm pleased for Tim. He was worried today about his knowledge,
0:41:40 > 0:41:43about his ability to create dishes out of his own mind.
0:41:43 > 0:41:47I think they were really ambitious and I think he pulled it off.
0:41:47 > 0:41:50Tim is being adventurous. He's pushing himself.
0:41:50 > 0:41:53But Tim's spring roll dish just didn't quite work.
0:41:53 > 0:41:56It's just not quite there.
0:41:56 > 0:41:59There's a lot of guesswork going on in everything I'm doing.
0:41:59 > 0:42:02But I'm enjoying it now and I'd like to go as far as I can.
0:42:06 > 0:42:10Massive week for them. We are getting towards the climax.
0:42:10 > 0:42:14Who's the best? Who deserves to stay?
0:42:14 > 0:42:15The pressure's truly on.
0:42:15 > 0:42:21Tomorrow, these three are going to have to fight it out for their MasterChef lives.
0:42:30 > 0:42:31Tomorrow,
0:42:31 > 0:42:36the battle for a place in the semi-finals reaches its climax...
0:42:36 > 0:42:38What's the matter? You're looking at them.
0:42:40 > 0:42:44..as the celebrities face the harshest of critics...
0:42:44 > 0:42:49It's got quite a strong, acidic smell. It's quite off-putting.
0:42:50 > 0:42:53..and find out their fate.
0:42:53 > 0:42:57The first person leaving the competition...
0:42:58 > 0:43:02Subtitles by Red Bee Media Ltd
0:43:02 > 0:43:06E-mail subtitling@bbc.co.uk