0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:13I want to say I have a great palate.
0:00:13 > 0:00:15But I'm not entirely sure I do.
0:00:15 > 0:00:17These celebrities have already made a name for themselves
0:00:17 > 0:00:19in their own professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24I'm not here for a bit of a laugh.
0:00:24 > 0:00:27I love criticism, I love learning. That's why I'm here.
0:00:29 > 0:00:31I have not progressed beyond a fruit salad.
0:00:31 > 0:00:35Cooking doesn't get tougher than this.
0:00:46 > 0:00:49These four celebrities are taking on the challenge
0:00:49 > 0:00:53to become the next MasterChef champion.
0:00:53 > 0:00:55But at the end of this week,
0:00:55 > 0:00:58only the best cooks will continue in the competition.
0:01:01 > 0:01:03I enjoy cooking.
0:01:03 > 0:01:05Am I good at cooking? I'm not entirely sure.
0:01:05 > 0:01:07But I like to give it a go.
0:01:09 > 0:01:12Cooking for John and Gregg -
0:01:12 > 0:01:13that will be terrifying.
0:01:13 > 0:01:15I just hope I don't poison them.
0:01:17 > 0:01:19I would be terrible at making things up,
0:01:19 > 0:01:22or being inventive.
0:01:22 > 0:01:24The only recipe I know, I follow it
0:01:24 > 0:01:27to the letter.
0:01:29 > 0:01:32I have never made a pudding in my adult life. Ever.
0:01:32 > 0:01:34Ever, ever, ever.
0:01:37 > 0:01:39Four fresh celebrities.
0:01:39 > 0:01:41Four lambs to the slaughter.
0:01:42 > 0:01:45We have no idea how good they are.
0:01:45 > 0:01:48We have no idea how bad they are.
0:02:07 > 0:02:09This is a mystery box round.
0:02:09 > 0:02:11You don't know what's under that box.
0:02:11 > 0:02:14All I'll ask you is, try and hold your nerve.
0:02:14 > 0:02:18Cook like you do at home. If, that is, you do actually cook at home.
0:02:18 > 0:02:19SHE LAUGHS
0:02:22 > 0:02:24Don't be scared.
0:02:24 > 0:02:25Lift your boxes.
0:02:28 > 0:02:30Today's main ingredients are
0:02:30 > 0:02:32calf's liver,
0:02:32 > 0:02:33kidneys
0:02:33 > 0:02:35and a brain.
0:02:37 > 0:02:38The box also includes
0:02:38 > 0:02:39broccoli,
0:02:39 > 0:02:41mushrooms,
0:02:41 > 0:02:42blue cheese,
0:02:42 > 0:02:43bacon,
0:02:43 > 0:02:44brandy
0:02:44 > 0:02:46and tarragon.
0:02:48 > 0:02:51One plate of food, guys. You've got 50 minutes.
0:02:51 > 0:02:54Let's cook.
0:02:57 > 0:03:01We are really chucking some quite unusual ingredients at them, John.
0:03:06 > 0:03:09I have learned that unless I slavishly follow a recipe,
0:03:09 > 0:03:12it can go horribly wrong.
0:03:12 > 0:03:14I don't know the basics.
0:03:14 > 0:03:16I can only blame my mother.
0:03:17 > 0:03:20I can make a very good salad.
0:03:24 > 0:03:25How you doing, Jenny?
0:03:25 > 0:03:27I'm doing quite badly. I'm really sorry about it.
0:03:27 > 0:03:29This is beyond me.
0:03:29 > 0:03:30I'm in a mess already,
0:03:30 > 0:03:32and I can't apologise enough.
0:03:32 > 0:03:33I thought at one point
0:03:33 > 0:03:34I would make a meat trifle,
0:03:34 > 0:03:36with mashed potato and stuff,
0:03:36 > 0:03:39but then I thought I'd have potato gratin.
0:03:39 > 0:03:40And then broccoli cheese.
0:03:40 > 0:03:43And then I'd do crispy bacon on the top of that.
0:03:43 > 0:03:44Wonder what it's going to be like?
0:03:44 > 0:03:46Everyone likes a surprise,
0:03:46 > 0:03:48but it should be a surprise to everybody apart from the cook.
0:03:48 > 0:03:50SHE LAUGHS
0:03:50 > 0:03:52I'm so sorry.
0:03:56 > 0:03:58Ten minutes has gone!
0:03:58 > 0:04:01Olympic rower and cyclist, Rebecca,
0:04:01 > 0:04:03is only the second woman in history
0:04:03 > 0:04:06to win medals in two different events.
0:04:06 > 0:04:09The one thing that will probably give me the edge
0:04:09 > 0:04:11is my driven nature.
0:04:11 > 0:04:13Deep inside, I always want to be the winner.
0:04:13 > 0:04:15I will be giving it everything.
0:04:20 > 0:04:22Hello, Rebecca, how are you?
0:04:22 > 0:04:24Very nervous, actually.
0:04:24 > 0:04:26I feel incredibly stupid right now.
0:04:26 > 0:04:28It's in the kitchen - when I don't normally feel like this.
0:04:28 > 0:04:32You've competed in two separate Olympics?!
0:04:32 > 0:04:34This can't be pressure!
0:04:34 > 0:04:36But I train every day
0:04:36 > 0:04:39to sit on the start line of an Olympic Games.
0:04:39 > 0:04:40What are you going to cook for us?
0:04:40 > 0:04:43I'm attempting to cook a kidney and bacon pie,
0:04:43 > 0:04:45with some mustard mash.
0:04:45 > 0:04:47When you were training,
0:04:47 > 0:04:49did you not delve into the world of positive thinking?
0:04:49 > 0:04:51Always, yeah!
0:04:51 > 0:04:53Did you have to visualise the end of the race?
0:04:53 > 0:04:55Can you visualise the pie?
0:04:55 > 0:04:57- SHE LAUGHS - I can visualise it, yeah.
0:05:02 > 0:05:05You've only got 30 minutes left.
0:05:08 > 0:05:10TV presenter Michael's love of food
0:05:10 > 0:05:14started when he left university and moved to London.
0:05:14 > 0:05:16Food, for me, is a real passion.
0:05:16 > 0:05:19I know on MasterChef everyone says that.
0:05:19 > 0:05:21"It's passion" - but I really do enjoy it.
0:05:21 > 0:05:23I love learning about it,
0:05:23 > 0:05:24I love making it,
0:05:24 > 0:05:27and I love eating it.
0:05:29 > 0:05:33- You much of a cook, mate?- I like cooking at home. I do probably most of the cooking.
0:05:33 > 0:05:35I like to throw myself in and go for it.
0:05:35 > 0:05:37Do you have any idea what you'll cook for us?
0:05:37 > 0:05:39I'll be honest - I'm not used to cooking with offal.
0:05:39 > 0:05:41I'm leaving the brain alone.
0:05:41 > 0:05:42I'm going with the liver.
0:05:42 > 0:05:45Liver and bacon with a mushroom sauce, something like that.
0:05:45 > 0:05:47If you're not used to cooking something,
0:05:47 > 0:05:50why would you venture into that unknown world?
0:05:50 > 0:05:52I can cook meat, he says, hopefully well,
0:05:52 > 0:05:54so that's what I'm thinking of going with.
0:05:54 > 0:05:56- Good luck!- Thanks, mate.
0:05:59 > 0:06:02He's been stirring some mushrooms and cream together for about 20 minutes.
0:06:02 > 0:06:05If he keeps on stirring it and cooking it,
0:06:05 > 0:06:08it's going to split and become like curdled custard.
0:06:08 > 0:06:10Mushroom mustard custard. Bleurgh!
0:06:14 > 0:06:16You have ten minutes left.
0:06:16 > 0:06:1830 years ago,
0:06:18 > 0:06:20gardener Diarmuid
0:06:20 > 0:06:22spent time working in a professional kitchen.
0:06:23 > 0:06:25I worked in this place for four months.
0:06:25 > 0:06:28I was in heaven, but then a job in a gardening shop came up,
0:06:28 > 0:06:31so I left and I never went back in a kitchen after that.
0:06:31 > 0:06:33Never, ever. Not even my own.
0:06:38 > 0:06:40Now, we know you can grow it.
0:06:40 > 0:06:41- Yeah.- Can you cook it?
0:06:41 > 0:06:43I don't generally cook.
0:06:43 > 0:06:46If I'm going to do it, I want to do it the best in the world.
0:06:46 > 0:06:48But you're OK being second or third-best in gardening?
0:06:48 > 0:06:50Oh! He's nasty, isn't he?
0:06:50 > 0:06:53Erm, because I love being able to grow food.
0:06:53 > 0:06:55I'm amazed at what comes out of the ground.
0:06:55 > 0:06:57What will you try and cook for us?
0:06:57 > 0:06:59I'm going to make a mash with some cream,
0:06:59 > 0:07:01and put in a bit of broccoli.
0:07:01 > 0:07:03And I'm going to pan fry some of the kidneys.
0:07:03 > 0:07:06I don't want to produce something that's not edible, though.
0:07:06 > 0:07:09That would be the important thing for me.
0:07:09 > 0:07:11- Good luck!- Thank you very much.
0:07:17 > 0:07:20You've got two minutes to go, that's all!
0:07:23 > 0:07:25Last 30 seconds.
0:07:30 > 0:07:33Time's up. Step away from your benches, please.
0:07:40 > 0:07:43First up is Jenny,
0:07:43 > 0:07:45who has pan fried the liver in brandy and thyme,
0:07:45 > 0:07:49and has served it with broccoli in a blue cheese sauce,
0:07:49 > 0:07:50potato gratin,
0:07:50 > 0:07:53and roasted tomatoes.
0:07:57 > 0:08:00It looks an absolute disaster,
0:08:00 > 0:08:03but nothing is cooked badly.
0:08:03 > 0:08:05Your broccoli still has a crunch,
0:08:05 > 0:08:08your potatoes are soft and buttery and creamy.
0:08:08 > 0:08:11Your liver is cooked absolutely perfectly, but...
0:08:11 > 0:08:13it doesn't all go together.
0:08:13 > 0:08:15Mm.
0:08:15 > 0:08:17I've just had to eat it, Jenny. Don't you start retching!
0:08:17 > 0:08:21SHE LAUGHS I've had to put it in my gob!
0:08:25 > 0:08:27For a start,
0:08:27 > 0:08:29don't put so much food on a plate.
0:08:29 > 0:08:32Have a go at presentation.
0:08:32 > 0:08:33The liver's cooked really well.
0:08:33 > 0:08:36The potatoes are browned-up and crisp.
0:08:36 > 0:08:38Anything that's come out all right
0:08:38 > 0:08:39is totally by fluke.
0:08:39 > 0:08:41That inspires confidence, Jenny(!)
0:08:41 > 0:08:44I'm so sorry.
0:08:44 > 0:08:45Thanks, Jenny.
0:08:45 > 0:08:46Thank you.
0:08:49 > 0:08:50That went much better than expected,
0:08:50 > 0:08:53because it did look like a big old school dinner.
0:08:53 > 0:08:57Dairmuid has pan fried the kidneys,
0:08:57 > 0:09:00and served them with mushrooms and bacon in a cream sauce,
0:09:00 > 0:09:02mashed potato with broccoli
0:09:02 > 0:09:04and roasted tomatoes.
0:09:09 > 0:09:10Your mash has little lumps in.
0:09:10 > 0:09:12Lumps are inexcusable.
0:09:12 > 0:09:14But your bacon and mushroom medley
0:09:14 > 0:09:17with nicely-cooked kidneys
0:09:17 > 0:09:18is a joy.
0:09:18 > 0:09:22Mate, I think you've got a decent touch and a decent palate.
0:09:27 > 0:09:30I like that mushroom and bacon combination with the mustard.
0:09:30 > 0:09:34And I love it with the kidneys, and I even like the mashed potato, despite the lumps.
0:09:34 > 0:09:36You know what you're doing. You'll be all right.
0:09:36 > 0:09:38Thank you.
0:09:39 > 0:09:42It was one of the first meals I've ever prepared
0:09:42 > 0:09:44without following a recipe. Yeah, I loved it.
0:09:44 > 0:09:47Rebecca has made a kidney and bacon pie
0:09:47 > 0:09:49with tarragon and mustard mash,
0:09:49 > 0:09:51served with broccoli.
0:09:56 > 0:09:59Your pie-cum-tart hasn't quite worked out.
0:09:59 > 0:10:00A pie should be encased in pastry.
0:10:00 > 0:10:02Instead, we have a tart.
0:10:02 > 0:10:04The pastry itself is not cooked enough,
0:10:04 > 0:10:08but your mashed potato with the mustard and the tarragon
0:10:08 > 0:10:09is actually delicious.
0:10:09 > 0:10:12The earthiness of your mushrooms,
0:10:12 > 0:10:14the smokiness of your bacon,
0:10:14 > 0:10:16the iron-richness of your kidney is not a bad combination.
0:10:16 > 0:10:18It's not perfect,
0:10:18 > 0:10:19but it's not bad.
0:10:26 > 0:10:28You are heavy-handed with the tarragon,
0:10:28 > 0:10:30and you're a little short of seasoning.
0:10:30 > 0:10:32That's my only complaint.
0:10:32 > 0:10:33My only complaint.
0:10:33 > 0:10:35You're OK.
0:10:36 > 0:10:39There's no need to be as nervous as that.
0:10:42 > 0:10:45I'm feeling really relieved.
0:10:45 > 0:10:46I need to just get a grip.
0:10:46 > 0:10:49Relax a bit, and know that I've just taken that first step
0:10:49 > 0:10:51and it all went OK.
0:10:51 > 0:10:55Michael has pan fried the liver and bacon,
0:10:55 > 0:10:57and served it with a creamy mushroom sauce
0:10:57 > 0:11:00and broccoli.
0:11:02 > 0:11:04It's a little under-cooked there, mate.
0:11:09 > 0:11:10Interesting.
0:11:12 > 0:11:14Your liver's under-cooked, your sauce is too sweet
0:11:14 > 0:11:16and too thick.
0:11:16 > 0:11:18Your broccoli's waterlogged.
0:11:18 > 0:11:19There are mistakes on here.
0:11:19 > 0:11:20I'm disappointed.
0:11:20 > 0:11:23It's not right.
0:11:30 > 0:11:34You were in love with your sauce, so much you cooked it and cooked it and cooked it.
0:11:34 > 0:11:36And you cooked it so much that if you look in that pan,
0:11:36 > 0:11:38it's actually split apart.
0:11:38 > 0:11:41We've got woody mushrooms, smoky bacon
0:11:41 > 0:11:43with cream and bloody liver.
0:11:43 > 0:11:45But the good thing is,
0:11:45 > 0:11:48I can wash it down with the waterlogged, over-cooked broccoli.
0:11:48 > 0:11:51Cos that then takes away all the flavour out of my mouth.
0:11:51 > 0:11:53HE MOUTHS
0:11:55 > 0:11:57I'm really gutted, actually. He killed me!
0:11:57 > 0:11:59They really did not like it,
0:11:59 > 0:12:02at all!
0:12:07 > 0:12:09Thanks very much. Off you go.
0:12:25 > 0:12:26No-one has wowed us yet,
0:12:26 > 0:12:29but there's plenty of opportunity to prove they may have something.
0:12:29 > 0:12:34I've no idea what to expect from the next part of the test.
0:12:34 > 0:12:36To be quite honest, I'm completely exhausted.
0:12:38 > 0:12:39If I do badly in this one,
0:12:39 > 0:12:43after doing badly in the one we've just done, I'm in big trouble.
0:12:44 > 0:12:46The next test - let's see what they can do.
0:12:46 > 0:12:48We know what they can do, John!
0:12:48 > 0:12:49Yeah, not very much!
0:12:55 > 0:12:57This is a skills test.
0:12:57 > 0:13:00The skills test today is a butterflied,
0:13:00 > 0:13:02breaded chicken schnitzel,
0:13:02 > 0:13:04with a little mixed salad and a dressing,
0:13:04 > 0:13:06in ten minutes.
0:13:08 > 0:13:10All we want is one breast to come off.
0:13:10 > 0:13:12A large knife.
0:13:12 > 0:13:14One incision in the skin,
0:13:14 > 0:13:16and then all the way down with a lovely, clean cut.
0:13:16 > 0:13:18Right through to the bone.
0:13:18 > 0:13:20Use the weight of the meat
0:13:20 > 0:13:23to allow it to come away from the bone itself,
0:13:23 > 0:13:26and off the frame of the bird.
0:13:26 > 0:13:28And there we have...
0:13:28 > 0:13:30You definitely don't want the skin.
0:13:30 > 0:13:32Skin comes off. So that's that.
0:13:34 > 0:13:38The important thing about cooking a piece of chicken like this
0:13:38 > 0:13:40is it needs to be cooked evenly.
0:13:40 > 0:13:42So, to do that,
0:13:42 > 0:13:44we're going to butterfly it.
0:13:44 > 0:13:47Opening it up and rolling it back...
0:13:47 > 0:13:50so it is all perfectly even.
0:13:50 > 0:13:52And it will cook really quickly.
0:13:52 > 0:13:54Around about four minutes.
0:13:54 > 0:13:56If they don't cut that chicken thin enough,
0:13:56 > 0:13:59they'll have a great big hunk that's no way going to cook through?
0:13:59 > 0:14:01That's right.
0:14:02 > 0:14:07Vegetable oil. Enough - not deep fried but shallow fried.
0:14:07 > 0:14:11And let that heat up. Now for the actual coating.
0:14:11 > 0:14:15So flour first. Egg.
0:14:18 > 0:14:21And then our breadcrumb.
0:14:23 > 0:14:26Just gently drop in.
0:14:27 > 0:14:29Just gently frying.
0:14:30 > 0:14:33There are so many things that could go wrong. So many.
0:14:36 > 0:14:38I'm going to take this out and let this drain
0:14:38 > 0:14:41and hold it up for a sec.
0:14:43 > 0:14:46And now a really quick little salad dressing.
0:14:46 > 0:14:48I just like a nice well-flavoured,
0:14:48 > 0:14:52well-balanced dressing of vinegar, mustard and oil.
0:14:54 > 0:14:56Some leaves.
0:14:59 > 0:15:02And now our schnitzel and then...
0:15:04 > 0:15:07OK? There you have it.
0:15:09 > 0:15:12Chicken schnitzel, mixed leaf, vinaigrette.
0:15:12 > 0:15:17Got to be crunchy on the outside and still moist on the inside.
0:15:17 > 0:15:21Lovely, lovely lunch but a very tough skills test.
0:15:21 > 0:15:23It's a piece of breaded chicken and salad.
0:15:23 > 0:15:27To you. To others, mission impossible.
0:15:35 > 0:15:37Ten minutes, young man. Let's go.
0:15:39 > 0:15:42I have never done this to a chicken before.
0:15:53 > 0:15:57You've had three minutes. You've got seven minutes left.
0:16:20 > 0:16:22You've got three minutes left, chef.
0:16:31 > 0:16:33- How long left?- 90 seconds.
0:16:37 > 0:16:41- All done?- That's more batter than schnitz, I think.
0:16:48 > 0:16:50The butterflying was really impressive
0:16:50 > 0:16:52and what you did was absolutely right.
0:16:52 > 0:16:54From there, it started to go a little bit wrong.
0:16:54 > 0:16:57The simple thing is flour, egg then breadcrumb.
0:16:57 > 0:17:00You went egg, flour, breadcrumb.
0:17:00 > 0:17:02By the time you have done that, you've got batter.
0:17:02 > 0:17:05You put the tiniest amount of oil and it needs to sizzle.
0:17:05 > 0:17:08So that's why it didn't cook.
0:17:11 > 0:17:13Yeah. That is not cooked.
0:17:16 > 0:17:22- I'd like to eat some but I'd like to be standing tomorrow.- Yeah, I know.
0:17:22 > 0:17:23I'll try a salad leaf.
0:17:28 > 0:17:31It is a salad leaf, sweet with balsamic vinegar.
0:17:31 > 0:17:33Sweet and slightly acidic. What can I say?
0:17:33 > 0:17:37It's probably, actually, a really good accompaniment for raw chicken.
0:17:37 > 0:17:40- Thanks, curly. Off you go.- Cheers.
0:17:48 > 0:17:51Overall, it wasn't good. I knew I hadn't done well.
0:17:51 > 0:17:55Having to take a breast off a chicken!
0:17:55 > 0:17:56God, I didn't know where to look!
0:18:05 > 0:18:08- Jenny.- Yes.- This is a skills test. - A-ha.
0:18:08 > 0:18:10We are going to give you ten minutes.
0:18:10 > 0:18:14We want you to prepare us a chicken schnitzel
0:18:14 > 0:18:16with a matching salad.
0:18:18 > 0:18:22- Have you taken the breast from a chicken before?- No.
0:18:22 > 0:18:26Ten minutes. Jenny, off you go.
0:18:50 > 0:18:52Ergh!
0:18:52 > 0:18:55Halfway, Jenny.
0:19:06 > 0:19:09Still a couple of minutes left.
0:19:11 > 0:19:15I'm worried about it being raw in the middle and burnt on the outside.
0:19:15 > 0:19:17You've got 60 seconds to go.
0:19:23 > 0:19:24All right. It's got to come out.
0:19:27 > 0:19:31- All right, all done?- All done.
0:19:31 > 0:19:32- Chicken schnitzel?- And salad!
0:19:40 > 0:19:43I like the skills test because it speaks the truth.
0:19:43 > 0:19:47And we've just uncovered that you actually really do cook.
0:19:47 > 0:19:49I promise you, I don't!
0:19:49 > 0:19:53Jenny, you boned that chicken really well and very efficiently.
0:19:53 > 0:19:56The way you whisked your dressing together, you cook.
0:19:56 > 0:19:58You've been found out, Jenny.
0:19:58 > 0:20:00SHE LAUGHS
0:20:00 > 0:20:03I've got to say, the only mistake I can see is that you didn't
0:20:03 > 0:20:08halve the chicken breast and butterfly it out so it was thinner.
0:20:08 > 0:20:09I am really impressed.
0:20:12 > 0:20:14We are about to have the moment of truth.
0:20:14 > 0:20:18The end of your breast, the thin end, is cooked perfectly.
0:20:18 > 0:20:21But the fat end...
0:20:21 > 0:20:23- is not cooked.- No.
0:20:27 > 0:20:30The outside of your chicken is lovely and crispy.
0:20:30 > 0:20:32It's well seasoned.
0:20:32 > 0:20:35The bits that are cooked are beautifully cooked and still moist.
0:20:35 > 0:20:38It's a shame the fat end isn't cooked all the way through.
0:20:38 > 0:20:42I like your sharp, rich with olive oil dressing on those salad leaves.
0:20:42 > 0:20:44I reckon you're all right.
0:20:46 > 0:20:48I think I've peaked!
0:20:48 > 0:20:51- Jenny, thank you very much.- Absolute pleasure. Thank you very much.
0:20:55 > 0:20:57Hooray!
0:20:59 > 0:21:01That was, again, a little bit of a fluke.
0:21:09 > 0:21:12Rebecca, ten minutes. Your time starts now.
0:21:30 > 0:21:33You've had three minutes. You've got seven minutes left.
0:21:51 > 0:21:53(Salad dressing, Rebecca.)
0:22:10 > 0:22:13You've got three minutes left.
0:22:25 > 0:22:27Last minute.
0:22:29 > 0:22:32- Finished?- Finished, in the timespan. Yep.
0:22:42 > 0:22:44I'm probably not going to be able to eat that chicken.
0:22:44 > 0:22:46I don't believe that it's cooked.
0:22:46 > 0:22:49Big mistake was there was nowhere near enough oil in that pan
0:22:49 > 0:22:52and the oil wasn't hot when you put the chicken in.
0:22:52 > 0:22:56But you actually removed the breast really well
0:22:56 > 0:22:59and butterflied it extremely well.
0:22:59 > 0:23:01Extremely well.
0:23:03 > 0:23:04Still too pink.
0:23:04 > 0:23:08It's all a little too pink for me.
0:23:14 > 0:23:16HE COUGHS
0:23:16 > 0:23:19What you thought was white wine was white wine vinegar.
0:23:19 > 0:23:21You've got to taste these dressings.
0:23:23 > 0:23:26You are a couple of minutes off. Honestly, you really are.
0:23:26 > 0:23:28I know Greg's scared of it. I'm not.
0:23:28 > 0:23:31This bit here, that's cooked.
0:23:34 > 0:23:37The way you started, I thought we'd end up with something really good
0:23:37 > 0:23:40and it hasn't quite worked out for you and I feel for you.
0:23:40 > 0:23:42- Thank you.- See you soon.
0:23:46 > 0:23:48Nervy. Very nervy.
0:23:51 > 0:23:53Really disappointed.
0:23:53 > 0:23:56I should've been able to complete that task without a problem.
0:24:03 > 0:24:06- How you doing, Michael?- Yeah. Well, thank you very much. Very well.
0:24:06 > 0:24:08Good luck. Ten minutes. Let's go.
0:24:19 > 0:24:21Good.
0:24:26 > 0:24:28You've had three minutes.
0:24:28 > 0:24:32- You've still got seven minutes left. - OK. Yeah.
0:24:32 > 0:24:35Four minutes gone.
0:24:35 > 0:24:37Six minutes of cooking left.
0:25:00 > 0:25:02Should have cut it thinner.
0:25:02 > 0:25:05That's a big old bit of schnitzel.
0:25:05 > 0:25:09- You've got two minutes. - Come on. Come on.
0:25:14 > 0:25:16Last minute, Michael.
0:25:16 > 0:25:19Come on then, boy. Here we go.
0:25:22 > 0:25:26- You've got 30 seconds.- 30 seconds. - You've got to get it on the plate.
0:25:26 > 0:25:28Yep.
0:25:32 > 0:25:33- All right?- Yeah.
0:25:33 > 0:25:37- Guys, I don't want to serve that bit because that's not cooked, there. - Are you done?- I'm done.
0:25:46 > 0:25:48I am so impressed by the fact
0:25:48 > 0:25:53you knew it wasn't cooked at the edge, you got scared and sliced it.
0:25:53 > 0:25:55Really, really quite impressive work.
0:25:55 > 0:25:57A pretty good result, Michael,
0:25:57 > 0:26:00but you didn't butterfly your chicken breast correctly.
0:26:00 > 0:26:04You've got to make sure the meat is all exactly the same thickness
0:26:04 > 0:26:07- and then you get even cooking.- Yeah.
0:26:12 > 0:26:16I'm so happy. It's breadcrumbed beautifully, it's soft and moist.
0:26:16 > 0:26:20Go, Michael! You picked yourself up off the canvas from the first round,
0:26:20 > 0:26:23you've come and delivered a knockout blow.
0:26:28 > 0:26:31Crispy outside, really well seasoned.
0:26:31 > 0:26:34You've got a salad dressing that's coating all your leaves
0:26:34 > 0:26:37and I'm so pleased you've left the raw bit behind.
0:26:38 > 0:26:43- Thank you very much indeed and we'll see you soon.- Thanks, guys.
0:26:46 > 0:26:50Good boy. Good lad. Done well, there.
0:26:50 > 0:26:52Do you know what? I feel so much better after that.
0:26:55 > 0:26:57Yeah, I'm really chuffed with that.
0:26:57 > 0:27:00We've seen lots of mistakes today but there are a couple
0:27:00 > 0:27:05of little sparkles going on through the room and maybe a bit of talent.
0:27:07 > 0:27:09Diarmuid I'm a little frustrated with
0:27:09 > 0:27:13because it was not a very good end to a very promising start.
0:27:15 > 0:27:17I produced some food that was edible,
0:27:17 > 0:27:21using ingredients, in some cases, I'd never eaten before.
0:27:21 > 0:27:22So, I'm happy enough.
0:27:23 > 0:27:27Rebecca, you know, is very tough on herself.
0:27:27 > 0:27:29So tough she is making herself too nervous.
0:27:29 > 0:27:32I'd like to see her just relax a little bit more.
0:27:33 > 0:27:35I need to pick my game up, I think.
0:27:37 > 0:27:40Jenny looks like she has the makings of a decent cook,
0:27:40 > 0:27:43although funny sort of style and a little bit messy.
0:27:44 > 0:27:46I mean, already,
0:27:46 > 0:27:50I've done two things today that I've never done before in my life.
0:27:50 > 0:27:53But I think I've got more to learn than to prove.
0:27:55 > 0:27:59Michael couldn't cook the liver properly in the first round,
0:27:59 > 0:28:02came in here and did a really, really good job with his chicken.
0:28:04 > 0:28:08I'm really excited. Survived the first day. Ready for day two.
0:28:10 > 0:28:13They are going to have to really step it up in the next round.
0:28:19 > 0:28:24Next time, the celebrities face their first outside challenge.
0:28:24 > 0:28:27If they get this wrong today, they could feed them to the lions.
0:28:27 > 0:28:31- We're up against it, we always were going to be.- It's really hard and it's so hot.
0:28:31 > 0:28:33Guys, get your acts together.
0:28:33 > 0:28:36- You won't get this out otherwise. - Should be afraid of us.
0:28:36 > 0:28:39- I'm not afraid of you, I'm afraid of the food.- We've lost it already.
0:28:39 > 0:28:42- We haven't lost anything already, woman.- No! Bring it back!
0:29:09 > 0:29:12Subtitles by Red Bee Media Ltd