0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14I have been training my butt off for this competition.
0:00:16 > 0:00:19These celebrities have already made a name for themselves in their own professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:28What I lack in technique, I'm hoping I'll make up for with enthusiasm.
0:00:28 > 0:00:32My whole aim is, how much can I learn and how far can I go?
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:50 > 0:00:56These four celebrities are taking on the challenge to become the next MasterChef champion.
0:00:56 > 0:01:02But at the end of this week, only the best cooks will make it through.
0:01:03 > 0:01:07I've left a two-week-old baby at home, so the wife said,
0:01:07 > 0:01:11"That's OK, as long as you come back with better culinary skills than when you left."
0:01:13 > 0:01:16In your own kitchen, you do things at your leisure.
0:01:16 > 0:01:17With this, I can't.
0:01:17 > 0:01:20Ooh! I'm dreading it, actually!
0:01:21 > 0:01:25Mum is a really good cook and she's been training me with her whip
0:01:25 > 0:01:26for the last couple of weeks.
0:01:26 > 0:01:29So, yeah, I want to go on there and do her proud.
0:01:32 > 0:01:35I think I can follow a recipe,
0:01:35 > 0:01:37but I'm nervous about free-styling,
0:01:37 > 0:01:40simply because I don't want anyone to get ill.
0:01:41 > 0:01:44There will be a gem amongst these four.
0:02:00 > 0:02:02Welcome to Celebrity MasterChef.
0:02:02 > 0:02:06This is your opportunity to show the whole nation
0:02:06 > 0:02:09what a fantastic cook you are.
0:02:09 > 0:02:12This is the mystery box test.
0:02:12 > 0:02:15Underneath that box, there are ingredients,
0:02:15 > 0:02:18and what we want you to do is cook just one plate of food.
0:02:18 > 0:02:20You don't have to use all the ingredients,
0:02:20 > 0:02:23but we want you to demonstrate some skill.
0:02:23 > 0:02:27What I would like to see today is something we can build on.
0:02:27 > 0:02:30Edible, I think is the word. Edible.
0:02:30 > 0:02:32Now lift your box.
0:02:36 > 0:02:37Wow!
0:02:37 > 0:02:40Today's main ingredient is a whole gurnard.
0:02:44 > 0:02:46OK.
0:02:48 > 0:02:55The box also includes a carrot, basmati rice, a beef tomato,
0:02:55 > 0:03:00parsley, black cabbage, flaked almonds,
0:03:00 > 0:03:03beetroot and an apple.
0:03:05 > 0:03:09Guys, 50 minutes, one plate of food. Let's cook!
0:03:15 > 0:03:20Dad-of-two Jamie Theakston hosts a breakfast radio show
0:03:20 > 0:03:25and loves to cook his family traditional British fayre.
0:03:25 > 0:03:27I don't really have the basic skills.
0:03:27 > 0:03:30I think I know where I need to end up,
0:03:30 > 0:03:34it's just the process of getting there is a bit tricky.
0:03:39 > 0:03:42- Do you know what that fish is? - I don't, no.
0:03:42 > 0:03:45It's a gurnard. It was classically used in big French soups,
0:03:45 > 0:03:49but now it's a sustainable fish that people use all the time.
0:03:49 > 0:03:51So what are you going to cook for us?
0:03:51 > 0:03:54Well, I was going to try and pan-fry the fillets
0:03:54 > 0:03:57- and maybe do a bit of a fish stock and a white wine sauce.- Good.
0:03:57 > 0:03:59Sounds all right, Jamie.
0:03:59 > 0:04:04Well, I've made a small error already, in that I was going to try to take a fillet off the side.
0:04:04 > 0:04:07I might have struggled with the bones on the side of the fish.
0:04:07 > 0:04:10You know what? I don't think it's that much of a mistake.
0:04:10 > 0:04:14Oh, I'm so pleased you said that! So pleased you said that! I love you.
0:04:14 > 0:04:19Listen, it's our "bromance", not yours!
0:04:19 > 0:04:23- Don't you start getting cuddly with him! I'll get jealous! - I don't know.
0:04:23 > 0:04:25He's a good-looking boy.
0:04:28 > 0:04:30Come on, JT!
0:04:32 > 0:04:34You've had 12 minutes!
0:04:34 > 0:04:37You all right, Madge? I mean, Anne!
0:04:40 > 0:04:43Former Neighbours actress Anne Charleston was taught to cook by her mum,
0:04:43 > 0:04:49who was known locally as "the Pavlova Queen of Melbourne".
0:04:49 > 0:04:52My enemy is going to be time.
0:04:52 > 0:04:56I don't like racing the clock and, of course, I have to with this.
0:04:56 > 0:04:59So, that is going to be a bit of a lesson for me.
0:05:07 > 0:05:10Anne is scaring me slightly.
0:05:10 > 0:05:14She's chopped and hacked at the fish
0:05:14 > 0:05:18and there is a head roasting in the oven right now.
0:05:20 > 0:05:24Inside the rice, there are pieces of garlic bigger than your head.
0:05:24 > 0:05:27You seem to be friendly with her, you taste first.
0:05:29 > 0:05:31So what's the dish going to be today, Anne?
0:05:31 > 0:05:35I don't know what to call it, John, but it's a fish in there
0:05:35 > 0:05:40that's filled with herbs, onion, lemon,
0:05:40 > 0:05:42and garlic, of course.
0:05:42 > 0:05:47- Two cloves of garlic. - Can you make it taste great?
0:05:47 > 0:05:51I don't know. I don't know how much longer it's got to cook, either.
0:05:51 > 0:05:54I haven't done a whole fish like that before.
0:05:54 > 0:05:57But, Anne, you're a pescatarian. You must have cooked a lot of fish.
0:05:57 > 0:06:00I do, but I'm lazy. I buy fillets.
0:06:00 > 0:06:03- Anne, good luck with it.- Thank you. - Cheers, Madge.
0:06:07 > 0:06:1025 minutes gone, guys. That means you are halfway.
0:06:16 > 0:06:23Olympic swimmer Steve Parry likes to cook with vegetables grown in his mother-in-law's allotment.
0:06:23 > 0:06:28I like the idea of calling on an Olympic mindset, in order to get through this.
0:06:28 > 0:06:33But when you're talking about something that you're one of the worst in the world at,
0:06:33 > 0:06:36I think it's going to be considerably different.
0:06:39 > 0:06:42I was hoping for something easier. Maybe a salad, to start with.
0:06:42 > 0:06:44You spent most of your life in the water...
0:06:44 > 0:06:47And that's why I tried to stay away from fish!
0:06:47 > 0:06:52- It reminds me of some of the hard training times.- Do you cook?
0:06:52 > 0:06:56It used to be getting as much fuel in as quickly as you could.
0:06:56 > 0:06:58Pastas, rices... But fish was too finickety.
0:06:58 > 0:07:02- Look at the state of this poor thing!- Mate, I can see it.
0:07:02 > 0:07:04- Good luck, Steve.- Thanks, guys.
0:07:06 > 0:07:10- He is really battling away. - I just hope the state of that bench
0:07:10 > 0:07:14isn't an indication of the state of Steve's cookery mind right now.
0:07:18 > 0:07:20You have 15 minutes left.
0:07:26 > 0:07:29Singer Javine is used to tough competition,
0:07:29 > 0:07:33having represented the UK in the Eurovision Song Contest.
0:07:33 > 0:07:35As a singer, going on stage,
0:07:35 > 0:07:38somehow, nerves gives the performance that edge.
0:07:38 > 0:07:42I make it work, and I think it will work for me this time.
0:07:44 > 0:07:47- Hello.- How are you doing? - I'm all right, thanks.
0:07:47 > 0:07:52- Do you have an idea of what you're going to cook for us?- I'll do that fish with parsley sauce.
0:07:52 > 0:07:56I'm going to do sauteed potatoes and some caramelised carrots.
0:07:56 > 0:08:02- How much cooking do you do? - I tend to cook really easy dishes like Spaghetti Bolognese, curries.
0:08:02 > 0:08:06I've got a little girl too, so as soon as she gets in, she needs something quick in her tummy.
0:08:06 > 0:08:08Then, if I've got the time,
0:08:08 > 0:08:11I'll have friends around and cook something a bit more refined.
0:08:11 > 0:08:16- You seem quite comfortable here. - Yeah, I am. I think I've got it under control.
0:08:16 > 0:08:20- Are you going to win this competition? - I'm going to try my best. Why not?
0:08:24 > 0:08:26You've got ten minutes... I know!
0:08:42 > 0:08:45Get your food on your plates, guys. You've got 90 seconds left.
0:08:55 > 0:08:56Your time's up.
0:09:10 > 0:09:13First up is Jamie, who took two fillets off the gurnard
0:09:13 > 0:09:17and has served them with crushed potatoes, black cabbage
0:09:17 > 0:09:19and a creamy white wine sauce.
0:09:25 > 0:09:28The black cabbage could be boiled a bit more.
0:09:28 > 0:09:31It's a bit chewy. But your fish is cooked beautifully.
0:09:31 > 0:09:36It's lovely and soft. It's really well seasoned. The skin is crispy, the potatoes are really soft.
0:09:36 > 0:09:40- Love the tarragon on the background. I think it's a really good dish. - Thank you.
0:09:47 > 0:09:49Not a great deal wrong with that. Your sauce is a little thick,
0:09:49 > 0:09:53but if I was round your house, I wouldn't complain. I'd eat it.
0:09:53 > 0:09:55I'm actually quite impressed.
0:09:55 > 0:09:57Thank you.
0:09:57 > 0:09:59'I'm pleased that's all over, because that was...'
0:09:59 > 0:10:02pretty terrifying!
0:10:05 > 0:10:07Anne roasted and flaked her gurnard
0:10:07 > 0:10:10and served it on a bed of rice and gremolata.
0:10:13 > 0:10:15I'm very pleased that we didn't have the whole thing
0:10:15 > 0:10:18stuck on top of the rice, and you've taken it apart.
0:10:29 > 0:10:35- Anne, that's a bone.- I did tell you I'd never filleted a fish before.
0:10:35 > 0:10:40I love the freshness of the parsley and that whack of grated lemon.
0:10:40 > 0:10:46The fish is overcooked and there is more garlic than I have seen in one dish in my life.
0:10:46 > 0:10:51It's masking the actual flavour of that beautiful, subtle fish.
0:10:58 > 0:11:03I'm going to give you the benefit of the doubt and say, good, you've got a perfectly edible dish up,
0:11:03 > 0:11:09- because the way you started this, I was doubting that you would. - Did you get a bone there?- No.
0:11:09 > 0:11:13What I did get was a garlic nearly as big as that lemon!
0:11:15 > 0:11:17'I'm relieved that I actually got it cooked,
0:11:17 > 0:11:19'but they don't like chunks of garlic,'
0:11:19 > 0:11:24and I do. So I'll be very careful in future.
0:11:28 > 0:11:31Steve's gurnard fillets have been served on a bed of rice,
0:11:31 > 0:11:35with roasted beetroot, carrots and celery.
0:11:43 > 0:11:46That is almost a culinary impossibility.
0:11:46 > 0:11:48That is a slice of rice.
0:11:48 > 0:11:51I've heard of rice cakes before, but...
0:11:51 > 0:11:56I was so nervous through the whole thing, all I did was concentrate on trying to sort that fish out.
0:11:56 > 0:11:59- It was a nightmare!- At least we've got a plate of food. That's good.
0:12:04 > 0:12:08I really like your roast root veg. I think that's really delicious.
0:12:08 > 0:12:09The thought process is a good one,
0:12:09 > 0:12:14but there are lots of mistakes on this plate.
0:12:14 > 0:12:16Your fish is dry and has gone a bit chalky.
0:12:19 > 0:12:21That rice is quite incredible.
0:12:30 > 0:12:32What's good on here is the root veg.
0:12:32 > 0:12:36- It's sweet and earthy and well cooked, but fish ain't your thing.- No.
0:12:36 > 0:12:38I think it's completely thrown you.
0:12:38 > 0:12:44- I didn't feel in control for one minute of those 50 minutes. - No.- Does it show?- Yeah. Yeah.
0:12:44 > 0:12:47'I would equate that experience as...'
0:12:47 > 0:12:51being in the call room, waiting to go out to swim an Olympic final.
0:12:51 > 0:12:53But at least when I dive in a pool, I know what I'm doing.
0:12:58 > 0:13:02Javine has served her fried gurnard on sauteed potatoes,
0:13:02 > 0:13:04with a white wine and parsley sauce.
0:13:11 > 0:13:15The flesh of the fish is soft, it's flaking and well seasoned.
0:13:15 > 0:13:19Your sauce has got a slight bit of acidity
0:13:19 > 0:13:22and it's got a buttery, buttery base.
0:13:22 > 0:13:23I really like that dish.
0:13:25 > 0:13:30- Where are the carrots? - They're a bit burnt, so I thought I wouldn't put them on the plate.
0:13:30 > 0:13:31I'm really pleased.
0:13:39 > 0:13:44Decent sauce. Fish cooked really, really well. Your cooking is good.
0:13:44 > 0:13:45It really is. It's sound.
0:13:45 > 0:13:49Javine, you might be a champion in the making.
0:13:51 > 0:13:53'All-round, it was quite positive.
0:13:53 > 0:13:57'There's always room for improvement,'
0:13:57 > 0:13:59but I'm pretty proud of myself. Pat myself on the back!
0:14:04 > 0:14:06Thanks a lot. Off you go.
0:14:14 > 0:14:19Dear, oh, dear! If they're all like that, it's going to be tough.
0:14:19 > 0:14:20Two good cooks here.
0:14:22 > 0:14:24Two with a little bit to prove.
0:14:24 > 0:14:27'I just hope, maybe in the next round,'
0:14:27 > 0:14:29that I'm not going to be hit with something
0:14:29 > 0:14:32I have never had any experience of before.
0:14:33 > 0:14:35'I just want to be able to do a challenge'
0:14:35 > 0:14:39where the guys say, "Actually, that's a good plate."
0:14:41 > 0:14:43What comes next is seriously tough.
0:14:50 > 0:14:53Right! Skills test. What are you going to get them to do?
0:14:53 > 0:14:58This, today, is pasta and pesto. They've only got ten minutes to do this in.
0:15:00 > 0:15:03They've all eaten pasta. None, I bet, have ever rolled it. Ever.
0:15:03 > 0:15:08It's got to be rolled about five or six times, depending upon how thin you want it,
0:15:08 > 0:15:11so you end up with wonderful long ribbons of pasta.
0:15:14 > 0:15:18This is exactly what we're looking for - long, thin strips of pasta,
0:15:18 > 0:15:22and all just lightly coated with a tiny bit of flour. Now, the pesto.
0:15:22 > 0:15:27Basil, parsley, garlic, Parmesan cheese, pine nuts, olive oil.
0:15:27 > 0:15:32The roughness of the pine nuts and cheese will tear the leaves apart.
0:15:34 > 0:15:37The ideal texture and colour I'm looking for is this.
0:15:41 > 0:15:43Pesto's ready, water's boiling.
0:15:43 > 0:15:47When it floats to the top, then we'll see that the pasta is cooked.
0:15:49 > 0:15:54Just warm the sauce a little bit, because you don't want a cold sauce with hot pasta... Done.
0:15:54 > 0:15:59What I love is how evenly coated the pasta is with the sauce. Lovely!
0:16:02 > 0:16:06There we go! Pasta and pesto.
0:16:07 > 0:16:09Ten minutes?
0:16:09 > 0:16:13Tell you what, John, I think we'll be lucky.
0:16:13 > 0:16:14Let's get 'em in!
0:16:22 > 0:16:24What we want you to do
0:16:24 > 0:16:28is roll and cut fresh pasta and serve it with pesto.
0:16:28 > 0:16:32- With pesto?- Ten minutes. Pasta and pesto, please.
0:16:40 > 0:16:43I've never used one of these before.
0:16:48 > 0:16:50Is that the Parmesan there?
0:16:58 > 0:17:00Five minutes. You're halfway.
0:17:05 > 0:17:07That's as far as I can go with that.
0:17:12 > 0:17:16- Are you done? - What else would you like me to do?
0:17:29 > 0:17:31- Right, the sauce should coat the pasta.- Yeah.
0:17:37 > 0:17:42I like the pasta. That's good. The pesto is like a bag of nuts.
0:17:42 > 0:17:45There were so many pine nuts in it, and the garlic! Anne!
0:17:47 > 0:17:52- Look at this! That is a piece of garlic.- I know.
0:17:53 > 0:17:55That's not even the biggest one.
0:17:55 > 0:17:57- Oh!- Oh, my goodness!
0:17:57 > 0:17:58Look! Look!
0:18:00 > 0:18:02Look at that! Anne!
0:18:12 > 0:18:15Although there are mistakes, big mistakes,
0:18:15 > 0:18:16actually, it's not a bad effort.
0:18:16 > 0:18:18Oh, you ain't seen nothin' yet!
0:18:26 > 0:18:29'Once again, garlic was my enemy.'
0:18:29 > 0:18:32But I was more pleased than I was this morning,
0:18:32 > 0:18:35because I knew what I was doing. Something familiar.
0:18:35 > 0:18:37She obviously does cook.
0:18:37 > 0:18:39However, I am more and more frightened
0:18:39 > 0:18:41with every single moment...
0:18:43 > 0:18:46John, what was she thinking of?
0:18:52 > 0:18:54Jamie, this is a skills test.
0:18:54 > 0:19:00- What we want from you is pasta and pesto in just ten minutes.- OK.
0:19:00 > 0:19:04- Jamie, are you happy? Done this before?- No, never.- OK. Good!
0:19:04 > 0:19:05Ten minutes. Let's cook.
0:19:18 > 0:19:20Where does that go?
0:19:21 > 0:19:24Does this cut it?
0:19:24 > 0:19:29Dear, oh, dear, oh, dear! That ain't working for me.
0:19:33 > 0:19:36I've seen it done this way.
0:19:36 > 0:19:41In old Italian families, the mothers used to teach their sons
0:19:41 > 0:19:44how to do it your proper Italian way.
0:19:44 > 0:19:46The way Mama likes it!
0:19:46 > 0:19:49You're halfway. You've got five minutes left.
0:19:55 > 0:19:58Oh! That's good!
0:20:02 > 0:20:03You have 60 seconds.
0:20:11 > 0:20:13Mwah! Bellissimo!
0:20:15 > 0:20:17Phew!
0:20:17 > 0:20:18You like?
0:20:27 > 0:20:29I've never seen anybody take a bowl of hot pasta,
0:20:29 > 0:20:32some sauce, and mix it with their hands before.
0:20:32 > 0:20:34Good, isn't it?
0:20:42 > 0:20:45For me, there's one thing you've proved today.
0:20:45 > 0:20:48You've got a really good palate, but you lack technical ability and confidence.
0:20:48 > 0:20:50Your pesto tastes really good.
0:20:50 > 0:20:53It's rounded and it's got lots and lots of flavour.
0:20:53 > 0:20:55But the pasta is completely wrong.
0:20:55 > 0:20:58You learn the technique of making that
0:20:58 > 0:21:02and you'll make a really delicious plate of food.
0:21:02 > 0:21:04Right.
0:21:09 > 0:21:12I like the texture of your pesto. Really nice.
0:21:12 > 0:21:16It just needs a little more garlic. But that pasta's not right.
0:21:16 > 0:21:18That's like eating underlay.
0:21:18 > 0:21:22- Mmm!- I've got to confess, I've never eaten underlay,
0:21:22 > 0:21:25but then neither have I ever tasted pasta that thick.
0:21:25 > 0:21:28- Right. Cheers, guys.- Cheers.- Cheers.
0:21:37 > 0:21:40That was really...
0:21:40 > 0:21:42Ah! It's irritating, because...
0:21:42 > 0:21:44I should have been able to do that one.
0:21:51 > 0:21:54Javine, fresh pasta and a pesto sauce.
0:21:57 > 0:22:01- Right.- Done any of this before? - No, never.
0:22:15 > 0:22:17And we're cooking with gas!
0:22:28 > 0:22:30That's way too long.
0:22:33 > 0:22:37- Right, you're halfway. - Get together! Get together!
0:22:50 > 0:22:51More nuts.
0:22:51 > 0:22:52More bashing.
0:22:55 > 0:22:58- How long have I got, guys? - You've got one minute.
0:22:58 > 0:22:5960 seconds left.
0:23:06 > 0:23:07I'm sorry, Mum!
0:23:09 > 0:23:11That's it. Time's up. Stop!
0:23:25 > 0:23:29You knew nothing right from the start and I admire the work ethic.
0:23:29 > 0:23:32You made sure you got that pasta through the machine.
0:23:32 > 0:23:36- You got a sauce. You tried really hard. Not a bad effort.- Thank you.
0:23:44 > 0:23:47It's not bad at all. There are a hundred different types of pesto.
0:23:47 > 0:23:50I like yours. It's strong and tangy.
0:23:50 > 0:23:54Your pasta's too thick, miles too thick, but you know it is.
0:23:56 > 0:23:57Ugh!
0:24:01 > 0:24:05I'm so annoyed. The pasta's too thick,
0:24:05 > 0:24:09but, erm, I thought I worked well under pressure.
0:24:09 > 0:24:10It's not looking like it!
0:24:17 > 0:24:20You must have eaten lots of pasta in your time, Steve.
0:24:20 > 0:24:24But at the supermarket, it comes in a lovely bag and you lob it in.
0:24:24 > 0:24:26I'm not seeing one of those bags.
0:24:26 > 0:24:28Ten minutes. Pasta and pesto.
0:24:28 > 0:24:30I take it I start with the pasta.
0:24:34 > 0:24:37- Do you boys stand there the whole time?- Sorry.
0:24:42 > 0:24:45What...?!
0:24:50 > 0:24:52Oh, we have some results here!
0:24:59 > 0:25:00Are you hungry?
0:25:00 > 0:25:03- Er, I was!- You were!
0:25:04 > 0:25:07I need some of this.
0:25:07 > 0:25:09I need to fry some of these.
0:25:09 > 0:25:12I need that again, don't I?
0:25:16 > 0:25:18Two minutes, big fella.
0:25:26 > 0:25:28Time's up.
0:25:28 > 0:25:33- HE SIGHS - Gents, that was hard work!
0:25:39 > 0:25:42- Could you tell I'd not used one of them before?- Yeah.
0:25:49 > 0:25:50Your pasta's a bit thick.
0:25:50 > 0:25:53The pesto needs pine nuts ground into it, not toasted.
0:25:53 > 0:25:55You need a lot more sauce.
0:25:55 > 0:25:58The whole thing needs to be mixed together to become one.
0:25:58 > 0:26:00Right.
0:26:06 > 0:26:09Pesto is a nice texture.
0:26:09 > 0:26:12However, frying those nuts has made the oil come out of them,
0:26:12 > 0:26:16so what you've got on here is a toasty, nutty,
0:26:16 > 0:26:19almost bitter finish to pesto.
0:26:21 > 0:26:23Off you go, mate. Cheers.
0:26:30 > 0:26:31'That was horrendous again.'
0:26:31 > 0:26:34Why didn't I mix the sauce up with the pasta?
0:26:34 > 0:26:38Because those guys are standing over my shoulder, stressing me out!
0:26:42 > 0:26:44They're not a bad bunch.
0:26:44 > 0:26:47I think a little bit of confidence,
0:26:47 > 0:26:50now they've got the first rounds out of the way,
0:26:50 > 0:26:52we could see some decent dishes from these four.
0:26:53 > 0:26:58Jamie has very little technical ability, but has a great palate.
0:26:58 > 0:27:02'I've had such a great day today. I feel like a proper chef,'
0:27:02 > 0:27:04and I'm loving it.
0:27:06 > 0:27:09Steve has got his work cut out. He's got a point to prove now.
0:27:09 > 0:27:12He's got to have a bit more finesse and thought.
0:27:13 > 0:27:17'Today has been a complete baptism of fire.'
0:27:17 > 0:27:20I have got to either get lucky or do some serious groundwork,
0:27:20 > 0:27:24or, best of all, have both of those things happen.
0:27:26 > 0:27:31Javine definitely has technical ability. She has a decent palate and is starting to think like a cook.
0:27:31 > 0:27:34'I've learnt so much already.'
0:27:34 > 0:27:35I've got two dishes out today.
0:27:35 > 0:27:38I've got to be proud of myself for that.
0:27:39 > 0:27:43If Anne doesn't pay more attention to the finer detail,
0:27:43 > 0:27:45she'll ruin all her good cooking.
0:27:45 > 0:27:48'Today's been really tough,'
0:27:48 > 0:27:50but it could be even worse tomorrow.
0:27:50 > 0:27:53They're definitely fighters, all four of them,
0:27:53 > 0:27:55and I just can't wait to see what happens next.
0:27:58 > 0:28:01Next time, the pressure intensifies...
0:28:01 > 0:28:04- That's gross.- Gross?! - That's not even going to cook out.
0:28:04 > 0:28:07..as the celebrities face their first outside challenge.
0:28:07 > 0:28:10- Let's toss for it, dude. - Come on, then, swimming boy!
0:28:10 > 0:28:14- Let's bring it on!- Aaah! She's proper scaring me now.
0:28:14 > 0:28:19- Absolute rubbish. I wouldn't give it to the cat.- That's not nice!
0:28:19 > 0:28:21Oh! Mama mia!
0:28:21 > 0:28:22Come on, let's move it!
0:28:26 > 0:28:28Got a Band-Aid, anyone?
0:28:39 > 0:28:45Subtitles by Red Bee Media Ltd