0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef Crown.
0:00:12 > 0:00:15Of course we are up against it. We always were going to be. It's a big ask.
0:00:15 > 0:00:18These celebrities have already made a name for themselves
0:00:18 > 0:00:20in their own professions.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:24We've got half an hour.
0:00:24 > 0:00:28Just got to get through half an hour and pray that this stays right.
0:00:28 > 0:00:30We've lost it already but we might as well...
0:00:30 > 0:00:32We haven't lost anything already, woman.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:47 > 0:00:50Today, the celebrity chefs are about to face
0:00:50 > 0:00:53their first outside challenge.
0:00:53 > 0:00:56This is heading towards Chessington, without a doubt.
0:00:56 > 0:00:59We are going to feed the animals. Is there a zoo?
0:01:15 > 0:01:17Welcome to Chessington World of Adventures,
0:01:17 > 0:01:19one of the UK's largest theme parks
0:01:19 > 0:01:24but also home to many, many exotic animals from around the globe.
0:01:24 > 0:01:26Looking after these animals is a dedicated workforce,
0:01:26 > 0:01:29over 100 of them,
0:01:29 > 0:01:32including a special breed of people, the zookeepers.
0:01:32 > 0:01:36Your task today is all about mass catering
0:01:36 > 0:01:38and we are pairing you up.
0:01:38 > 0:01:41So, our teams are
0:01:41 > 0:01:43Diarmuid and Jenny.
0:01:43 > 0:01:46And Michael and Rebecca.
0:01:46 > 0:01:48Lunch is at one o'clock
0:01:48 > 0:01:50and I suggest you get a move on.
0:01:50 > 0:01:51Off you go.
0:01:56 > 0:01:59They have no idea what's going to hit them.
0:01:59 > 0:02:00No idea.
0:02:00 > 0:02:03Jenny and Diarmuid together. Can you imagine the calamity?
0:02:03 > 0:02:05I think I'd rather ask the sea lions to cook.
0:02:05 > 0:02:06Yeah, absolutely.
0:02:09 > 0:02:13'This challenge is going to be a problem. The most people I've cooked for'
0:02:13 > 0:02:15is eight, and I didn't cook enough then.
0:02:15 > 0:02:17It's going to be a fun challenge,
0:02:17 > 0:02:20tough one. Real tough, I think. Up against it.
0:02:20 > 0:02:22'This isn't the time to be worried.
0:02:22 > 0:02:24'The time to be worried is'
0:02:24 > 0:02:25when it's going wrong.
0:02:25 > 0:02:27It's not started to go wrong yet.
0:02:27 > 0:02:30What's the point in worrying about it? Let's just go for it.
0:02:33 > 0:02:37The original Chessington Zoo was opened in 1931
0:02:37 > 0:02:41and the theme park started on this site in 1987.
0:02:41 > 0:02:45There are over 1,000 resident wild animals in the park
0:02:45 > 0:02:48and they have over a million visitors every year.
0:02:52 > 0:02:57In charge of the staff kitchen is executive chef Colin Campbell.
0:03:00 > 0:03:02Good morning, ladies and gentlemen. Welcome to the kitchen.
0:03:02 > 0:03:06So, from each of your teams I need 40 portions of a meat dish,
0:03:06 > 0:03:1030 portions of a vegetarian dish and 50 portions of a dessert dish.
0:03:10 > 0:03:12We look after our staff very well here.
0:03:12 > 0:03:13It's not an easy ride
0:03:13 > 0:03:16so I suggest you crack on cos there's a fair bit of work to do.
0:03:16 > 0:03:17Away you go.
0:03:20 > 0:03:22Hmmm. OK.
0:03:24 > 0:03:27They now have to come up with their menus from a selection of
0:03:27 > 0:03:32pasta, rice, chocolate, spices,
0:03:32 > 0:03:35tinned and fresh fruit and vegetables
0:03:35 > 0:03:38and either the tray of minced beef or diced pork.
0:03:38 > 0:03:41JENNY: I don't even know what that is.
0:03:41 > 0:03:42Pork.
0:03:46 > 0:03:49Pork is a hideous... I'm Jewish.
0:03:49 > 0:03:52- MICHAEL: You're taking the mince? - No, we haven't taken the pork.
0:03:52 > 0:03:56- No, no. I know you haven't taken the pork but you've taken all the mince. - Oh, the mince, yes.
0:03:56 > 0:03:58MICHAEL: You're just taking everything.
0:03:58 > 0:04:00What can we do with pork?
0:04:00 > 0:04:04Do you want to make an apple crumble, or a rhubarb crumble?
0:04:04 > 0:04:07I'd love to do a rhubarb crumble but I think they might do something similar.
0:04:07 > 0:04:08We'll see what they...
0:04:08 > 0:04:10OK, ladies and gentlemen, decision time now.
0:04:10 > 0:04:13Enough talking, we need to get some cooking so I need your menu choices, please.
0:04:13 > 0:04:16We'd like to start with spaghetti Bolognese for our meat eaters,
0:04:16 > 0:04:19a ratatouille for the vegetarians
0:04:19 > 0:04:21then either an apple or rhubarb crumble with custard.
0:04:21 > 0:04:25OK, see what we'll do, we'll let you have the mince
0:04:25 > 0:04:26if you let us do a crumble.
0:04:26 > 0:04:28Therefore, you can't do a crumble for your dessert.
0:04:28 > 0:04:31OK, fair enough. I think that's fair enough.
0:04:31 > 0:04:34So, we'll do pork. We're going to do, like, a pork stir-fry.
0:04:34 > 0:04:36Yeah, stir-fry with...
0:04:36 > 0:04:37Yeah, pork stir-fry.
0:04:37 > 0:04:39A vegetable bake and with dessert
0:04:39 > 0:04:42we are probably going to do a rhubarb apple crumble.
0:04:42 > 0:04:43- Both? - Yes.
0:04:43 > 0:04:45What are we going to do for our pudding?
0:04:45 > 0:04:46There's tinned stuff.
0:04:46 > 0:04:48OK, OK, right.
0:04:48 > 0:04:50Hold on, you're saying, "OK," before we have any ideas.
0:04:50 > 0:04:55I tell you what, we'll get the Spag Bol on and the thingy on then we'll worry about the pudding after.
0:04:55 > 0:04:57Enough talking, we need to see some cooking.
0:04:57 > 0:04:58Let's do it.
0:04:58 > 0:04:59This is our area.
0:04:59 > 0:05:01I'm not sure how to turn this on.
0:05:01 > 0:05:07The celebrities have just two and a half hours to prepare lunch for 120.
0:05:07 > 0:05:10- So, if we go for two of these? - Yeah, that's good.
0:05:10 > 0:05:12I don't know where the olive oil is.
0:05:12 > 0:05:15Diarmuid and Jenny start with what they hope will be
0:05:15 > 0:05:18their trump card, spaghetti Bolognese.
0:05:18 > 0:05:22Just need bigger spoons. I can't understand why the ladle is so tiny.
0:05:24 > 0:05:27What's the final menu? Do we know what all three courses are?
0:05:27 > 0:05:31Not for the pudding. I think we'll have to bite the bullet and make a sponge or a pie
0:05:31 > 0:05:34and I want you to choose, Diarmuid.
0:05:34 > 0:05:36Sponge or pie?
0:05:36 > 0:05:39I think we go and say, "We're doing a crumble and it'll be better than yours."
0:05:39 > 0:05:42- We can't do that.- Why not? - Because we beat them on the mince.
0:05:42 > 0:05:46- That doesn't matter.- It does. If I had been left with pork now, I'd be in tears.
0:05:49 > 0:05:54- How are you doing, grumpy? - I'm doing OK.- What have you got?
0:05:54 > 0:05:57- We are making Bolognese.- Bolognese? - Spaghetti Bolognese.
0:05:57 > 0:05:59- Spaghetti Bolognese?- Yeah.
0:05:59 > 0:06:02Wow, that's innovative(!)
0:06:02 > 0:06:06Why wouldn't you do spaghetti and meatballs or something like that, rather than doing Bolognese?
0:06:06 > 0:06:09Cos I've had disasters with meatballs.
0:06:09 > 0:06:12I was trying to make my beefburgers
0:06:12 > 0:06:15and it was absolute
0:06:15 > 0:06:17unmitigated disaster.
0:06:19 > 0:06:24On the other side of the kitchen, they're splitting the workload.
0:06:24 > 0:06:27Rebecca is prepping veg for the pasta bake...
0:06:29 > 0:06:35..whilst Michael has begun marinating the pork in soy sauce.
0:06:38 > 0:06:41The great thing about the pork stir-fry is we can leave that till the end
0:06:41 > 0:06:44cos obviously you want pork to be as freshly cooked as possible.
0:06:44 > 0:06:47I don't know why I'm clicking my fingers. I don't know what that's about.
0:06:47 > 0:06:51- But, you know what I mean. - You don't want a soggy stir-fry. That'd just be nasty.
0:06:51 > 0:06:54You can't cook a stir-fry in advance.
0:06:54 > 0:06:57Yeah, things are going to plan.
0:06:58 > 0:07:01Next, Michael makes a start on the rhubarb crumble.
0:07:03 > 0:07:05This, apparently, is the tin opener.
0:07:05 > 0:07:08How difficult can it be? It's a tin opener.
0:07:11 > 0:07:12Right.
0:07:17 > 0:07:20Oh, here we go. Oh, yeah. Actually, that's not too bad.
0:07:22 > 0:07:25That was close. That would have been a real problem. Can you imagine?
0:07:25 > 0:07:28I can't even get the tins open. Good to go. Oh, hang on.
0:07:31 > 0:07:32How do you...?
0:07:34 > 0:07:37How do you get...? How do you get that off the, um...?
0:07:39 > 0:07:42Oh, hang on, wait a minute.
0:07:42 > 0:07:46Seriously. This is getting ridiculous. I can't take this any more.
0:07:48 > 0:07:51- Job done.- Oh, so, no fresh rhubarb?
0:07:51 > 0:07:53Do you think they'll mark us down because we are using tinned?
0:07:53 > 0:07:56- I really don't know.- Let's just use it. I'm going to use it.
0:07:56 > 0:08:01The preference would be to go for fresh. I can chop fast, if you want.
0:08:01 > 0:08:03You don't know what I went through to open these tins.
0:08:03 > 0:08:06I mean, it does not take long to get it done.
0:08:06 > 0:08:09It's there, ready, just in case.
0:08:12 > 0:08:16Yeah, it was a good call from Rebecca. Fresh ingredients, always better.
0:08:16 > 0:08:20I fell back into my lazy, student habits of using tinned products so, I'm glad that's done.
0:08:24 > 0:08:30It's 30 minutes in and Diarmuid and Jenny are still getting the Bolognese on.
0:08:30 > 0:08:33What's happening with dessert, Jenny?
0:08:33 > 0:08:35We're not going to worry about dessert yet because,
0:08:35 > 0:08:38if the worst comes to the worst, we'll just make,
0:08:38 > 0:08:40we'll get some tinned peaches and cream.
0:08:40 > 0:08:42No, we won't. We have to be prepared.
0:08:42 > 0:08:44Yeah, I know but we'll just start this going.
0:08:45 > 0:08:48We are still waiting to hear what the dessert choice is yet.
0:08:48 > 0:08:53A lot of talking and not a lot of action, so it's a little bit of a concern, at this stage.
0:08:53 > 0:08:57Diarmuid, Jenny, I need to know what your final menu is now.
0:08:57 > 0:08:59- I need a decision. - Can we do an apple pie?
0:08:59 > 0:09:01You can but I don't know if you'll have it ready in time.
0:09:01 > 0:09:04- If you're happy doing a pastry. - No, we're not.
0:09:04 > 0:09:06Talk me through it. Give me some confidence...
0:09:06 > 0:09:07- What?- ..that we can make pie.
0:09:07 > 0:09:10- Right. We need plain flour.- Yes.
0:09:10 > 0:09:12- We need butter.- Yes.
0:09:12 > 0:09:14And we need a little bit of water for the pastry.
0:09:14 > 0:09:17A-ha. I don't know how to make sweet pastry.
0:09:17 > 0:09:19How do you make sweet pastry, Do you put some...?
0:09:19 > 0:09:21- You put some sugar in it. - Sugar in it?- Yeah.
0:09:21 > 0:09:24Listen to me for a second. We are failing a lot of people.
0:09:24 > 0:09:27It's not just our family, it's not just for ourselves to experiment.
0:09:27 > 0:09:31We need to stop talking and stop having ideas.
0:09:31 > 0:09:34The time for ideas... The time for ideas is over.
0:09:34 > 0:09:37The quickest dessert we can get out today is baked apples.
0:09:37 > 0:09:40That's fine but I wouldn't order baked apples and this is a competition.
0:09:40 > 0:09:45Apple always beats rhubarb. It's one of the laws of fruits.
0:09:45 > 0:09:49Apple beats rhubarb. It's stone, scissor, paper.
0:09:49 > 0:09:52You know, we've lost it already but we might as well...
0:09:52 > 0:09:57- We haven't lost anything already, woman!- We'll do baked apples. Why don't we try, Diarmuid?
0:09:57 > 0:09:59That's it. No more talking.
0:10:01 > 0:10:05You need to be turning the heat up now and not just on the cooker.
0:10:05 > 0:10:07Do you think we need a bit more garlic?
0:10:13 > 0:10:15You all right, guys?
0:10:15 > 0:10:17- Yeah, yeah, we are all right. - You seem happy.
0:10:17 > 0:10:20We've, somehow, managed to get some order, haven't we?
0:10:20 > 0:10:21Where are we with the stir-fry?
0:10:21 > 0:10:24The stir-fry we're leaving till relatively late.
0:10:24 > 0:10:28The pork is marinating but, cos it's a stir-fry, we want it to be as fresh as possible and not get dry.
0:10:28 > 0:10:32- The marinade won't dry it out? - No, it shouldn't do, it shouldn't do.
0:10:32 > 0:10:33That's the plan.
0:10:42 > 0:10:45I've used up all the rhubarb we had not it's not enough
0:10:45 > 0:10:49so I'm going to use some of the tinned rhubarb and, sort of, mix it all in.
0:10:51 > 0:10:53My main concern, though, is the custard
0:10:53 > 0:10:56cos I've not made custard before
0:10:56 > 0:10:58and I've got to make it now
0:10:58 > 0:11:00and I haven't got a clue.
0:11:03 > 0:11:06Guys, you've got just one hour to service.
0:11:06 > 0:11:09One hour left before we need to be serving this food.
0:11:09 > 0:11:11Just keep that pot steady from that side.
0:11:11 > 0:11:14You're doing really well, really, really well.
0:11:14 > 0:11:17Three quarters out, bit more. Baby's head.
0:11:20 > 0:11:23Jenny, what are your concerns?
0:11:23 > 0:11:27First of all, I want to get this ratatouille, sort of, in the pot
0:11:27 > 0:11:31and then we can concentrate on getting some kind of pudding together.
0:11:31 > 0:11:33You are obviously in charge, aren't you?
0:11:33 > 0:11:36No, don't pin that blame on me cos I'm not taking it.
0:11:36 > 0:11:39- Where's the rest of the veg for the ratatouille? - It's under there. As much...
0:11:41 > 0:11:45- So, you haven't chopped any of it yet?- No, we haven't chopped... - Oh, my God.- Yes, I know.
0:11:45 > 0:11:49Guys, you're going to have to get your acts together because you won't get this out otherwise.
0:11:49 > 0:11:51- I know.- You really won't.
0:11:51 > 0:11:55I mean, you can't just keep your head down, chop and not do anything else.
0:11:55 > 0:11:57I can't do more than just chop, though. I can't.
0:11:57 > 0:12:01Don't know what another hand can do. I haven't got any more hands.
0:12:03 > 0:12:06Mate, I'm a bit worried they're up to their necks in it, here.
0:12:06 > 0:12:09Looks like a bit of a struggle over this side. We might need to intervene soon.
0:12:09 > 0:12:10Bit of a struggle?
0:12:10 > 0:12:14They've got an hour to go and they haven't even chopped the veg for the ratatouille.
0:12:14 > 0:12:17I think our biggest problem is we're both slightly chaotic, don't you, Diarmuid?
0:12:17 > 0:12:19No, we're not chaotic at all.
0:12:29 > 0:12:32We prepare, first thing in the morning,
0:12:32 > 0:12:35up to 40 kilos of fish.
0:12:35 > 0:12:38That, then needs to be carried across the park and fed to the animals.
0:12:41 > 0:12:44And then, pretty much for the rest of the day, it's mucking out.
0:12:46 > 0:12:49It's a very physical job. I like to refuel.
0:12:49 > 0:12:51I'd say lunch is the most important meal of the day, to me.
0:12:51 > 0:12:54The one thing you can absolutely guarantee is,
0:12:54 > 0:12:57by lunchtime they are absolutely starving.
0:12:59 > 0:13:03If they get this wrong today, they could feed them to the lions.
0:13:03 > 0:13:06I mean, that would be a proper adventure.
0:13:07 > 0:13:09With 45 minutes to go,
0:13:09 > 0:13:16Rebecca and Michael begin cooking the pork for their stir-fry in 40-litre soup pans.
0:13:16 > 0:13:20Ow. We started steady but now we are feeling the pace.
0:13:23 > 0:13:24It's really hard and it's so hot.
0:13:24 > 0:13:27We're up against it, always were going to be. It's a big ask.
0:13:31 > 0:13:35COLIN: I need you to get this pork on the flat griddle. We need to cook it quicker.
0:13:35 > 0:13:37I can't get the bottom, it's too hot.
0:13:39 > 0:13:40- OK.- OK.
0:13:47 > 0:13:49JOHN: How's the rhubarb?
0:13:49 > 0:13:55The rhubarb's over here. It's good to go. Just going to make the crumble for it and get it on the top.
0:13:55 > 0:13:57How's your white sauce, Rebecca?
0:13:57 > 0:13:58I haven't started the white sauce,
0:13:58 > 0:14:01so we're just doing this then I'm going to get straight on to the sauce.
0:14:01 > 0:14:03White sauce to make, pasta to cook, bake to finish,
0:14:03 > 0:14:06crumble to make, custard to do. You've got a lot of work.
0:14:06 > 0:14:09- Yes.- I'm afraid. - You should be afraid of us.
0:14:09 > 0:14:11I'm not afraid of you, I'm afraid of the food.
0:14:20 > 0:14:22We've got 50 minutes left,
0:14:22 > 0:14:25then I need to get on and I need to make the cheese sauce
0:14:25 > 0:14:27which is going to take some time and this needs to cook.
0:14:28 > 0:14:30OK.
0:14:37 > 0:14:38How's it coming with the dessert, guys?
0:14:38 > 0:14:42We're running out of time so we're going to leave the custard. It's a little bit too much.
0:14:42 > 0:14:46Neither of us have properly done a custard before so we're not going to take the risk.
0:14:46 > 0:14:51We're thinking, maybe do something slightly different, maybe cream and vanilla pod, or...
0:14:51 > 0:14:54Given that we are short on time, we'll go with vanilla cream for the crumble. Right, OK.
0:14:56 > 0:14:57And I need some flour...
0:15:03 > 0:15:04Right, these need to go in.
0:15:10 > 0:15:13JENNY: Have we got a tray for these apples cos they're going in the oven?
0:15:16 > 0:15:18Do they need to go in the oven before the stuffing?
0:15:18 > 0:15:20No, no. Stuff them then get them in the oven.
0:15:20 > 0:15:22OK.
0:15:24 > 0:15:27I'm having trouble with breaking the butter up, it's so hard.
0:15:29 > 0:15:35Jenny and Diarmuid have conjured up their own unique concoction for the sweet stuffing.
0:15:35 > 0:15:38Butter, dates, sugar and milk chocolate.
0:15:38 > 0:15:40Take half and do the other tray.
0:15:43 > 0:15:45I think they can be very disappointing, stewed apples,
0:15:45 > 0:15:50if they haven't got lots of nice, compacted, fruity stuff in the middle.
0:15:50 > 0:15:53- The technique is just get as much fruit down...- Yeah.
0:15:53 > 0:15:54Really pack it in.
0:15:56 > 0:15:59You are the messiest person I've ever... Oh, no, I'm a bit like that, as well.
0:16:00 > 0:16:02You're a one-off.
0:16:03 > 0:16:05Both teams, we're down to 30 minutes to service.
0:16:08 > 0:16:12We must serve this food. Guys, we really need to get these apples in.
0:16:12 > 0:16:14Do we sprinkle salt all over the top of that?
0:16:14 > 0:16:15- Sugar.- Sugar.
0:16:15 > 0:16:17- Sugar, I mean.- Yeah.
0:16:17 > 0:16:21Jenny, I think you're a magician. This mix looks fantastic.
0:16:26 > 0:16:28- Thank you, Chef. - That's it, we're away.
0:16:28 > 0:16:29How long?
0:16:29 > 0:16:34About 45 minutes. And you've got to fit that into the next 30 minutes.
0:16:34 > 0:16:36Give me an update. Where are we?
0:16:36 > 0:16:38I'm worried the ratatouille doesn't have much personality.
0:16:38 > 0:16:40The mushrooms have only just gone in.
0:16:40 > 0:16:43- Are the apples stuffed? - They're stuffed. - What are they stuffed with?
0:16:43 > 0:16:47- Date and sugar.- Sugar.- And chocolate.
0:16:47 > 0:16:50You're not going to attempt a custard or anything like that?
0:16:50 > 0:16:53It goes against what we are trying to do and it might be too gloopy.
0:16:53 > 0:16:55- What are you trying to do? - Appreciate the beauty of the apple.
0:16:55 > 0:16:58- Just show off the natural beauty of the apple itself?- Yeah.
0:16:58 > 0:17:00By stuffing it with chocolate?
0:17:01 > 0:17:03100, 200, 300, 400...
0:17:03 > 0:17:05With just 30 minutes to go,
0:17:05 > 0:17:11Rebecca still has to make six litres of cheese sauce for her bake.
0:17:11 > 0:17:14Oh, my God. It's a bloody nightmare.
0:17:15 > 0:17:16Cheese.
0:17:16 > 0:17:19Trying to make a sauce on equipment of this scale,
0:17:19 > 0:17:24we've not got control over the heat, everything is burning hot when you touch it,
0:17:24 > 0:17:26dropping everything in the pans.
0:17:26 > 0:17:27It's just...
0:17:27 > 0:17:29Ugh.
0:17:31 > 0:17:32We've got half an hour.
0:17:32 > 0:17:36Just got to get through half an hour and pray that this stays right.
0:17:38 > 0:17:42Michael has begun making the vanilla cream to accompany the rhubarb crumble.
0:17:44 > 0:17:46Where's the veg for the stir-fry?
0:17:46 > 0:17:48- It's there.- All I can see is some courgettes.
0:17:48 > 0:17:51It's not cooked just yet, that's my next thing to do.
0:17:51 > 0:17:53Why are you working on the dessert?
0:17:53 > 0:17:57Because I need to get this done. I need to get this done, it's ready... Are you saying that...?
0:17:57 > 0:18:01Desserts go after mains but if something is going to be late...
0:18:01 > 0:18:02It might as well be the dessert.
0:18:02 > 0:18:05- Dessert is going to be 15 minutes after mains, isn't it? - Yeah, you're right.
0:18:05 > 0:18:08- REBECCA:- OK, I've got no heat on the back here.
0:18:21 > 0:18:23Guys, just 15 minutes to service now.
0:18:26 > 0:18:28Pasta going in.
0:18:29 > 0:18:31Also, apple is nearly done.
0:18:43 > 0:18:48Been working all morning. We're all pretty hungry now, so very much ready for a bit of lunch.
0:18:48 > 0:18:50Ten minutes to service.
0:18:50 > 0:18:54We've got customers queuing already so we really need to start moving this food across.
0:18:54 > 0:18:56I'm looking forward to lunch. I've worked up a big appetite
0:18:56 > 0:19:00- Bolognese is delicious. - Transfer it to those shallow trays.
0:19:06 > 0:19:09Aargh! No! Bring it back.
0:19:09 > 0:19:10Coriander.
0:19:12 > 0:19:14Not too much, lovely. Fantastic.
0:19:16 > 0:19:19The others are already starting to move it across to the buffet for service.
0:19:19 > 0:19:21You really need to get this food out now.
0:19:21 > 0:19:25- That's going into the bake, isn't it?- Yeah. I haven't finished it yet.
0:19:25 > 0:19:28- I can't, it's just... - Do you want the cheese yet?
0:19:28 > 0:19:32It's just absolute mayhem in the year. It's like a madhouse.
0:19:32 > 0:19:36I'm really scared that we are not going to be ready on time.
0:19:36 > 0:19:38It's ever so heavy. I'm struggling, I'm struggling.
0:19:38 > 0:19:42I'm sorry, I can't, I can't, I can't.
0:19:42 > 0:19:46Come on, guys, we need to really move this now. Hurry it up, we are ready for service now.
0:19:50 > 0:19:54I'm ready for my lunch now. I'm really hungry, can't wait. Can't wait.
0:19:56 > 0:20:00There are 120 people lined up outside and it's snaking out the door.
0:20:06 > 0:20:07You have to be really lively. Come on.
0:20:13 > 0:20:15You've got two minutes.
0:20:17 > 0:20:18Does it taste all right?
0:20:18 > 0:20:21- I think it tastes all right - Would you serve it at a wedding?
0:20:21 > 0:20:23Depends if I like the wedding people.
0:20:23 > 0:20:25It's supposed to be a crumble, not a rhubarb swamp.
0:20:37 > 0:20:39It's one o'clock.
0:20:41 > 0:20:46Feeding time for 120 hungry zookeepers.
0:20:46 > 0:20:48JOHN: OK, here they come.
0:20:48 > 0:20:53- Come on around this way. - There's also this side. - Come and see what we have.
0:20:53 > 0:20:55- Hello, how are you? - Are you vegetarian?
0:20:55 > 0:20:56- No.- Would you like some meat?
0:20:56 > 0:20:59We have the most delicious spaghetti Bolognese.
0:20:59 > 0:21:01There you go. Enjoy that.
0:21:01 > 0:21:03Come on through. Come on through.
0:21:03 > 0:21:06- Can I have spaghetti Bolognese? - Spaghetti Bolognese.
0:21:06 > 0:21:08I'm doing blondie's Spag Bol.
0:21:10 > 0:21:12- Right, what would you like? - Can I have spaghetti Bolognese?
0:21:12 > 0:21:16- You certainly may. What work have you been doing?- Engineers.
0:21:16 > 0:21:17- You're engineers?- Fixing the rides.
0:21:17 > 0:21:20If you want to turn the girls on, say you're a lion tamer.
0:21:20 > 0:21:23There you go, sweetheart. You're a growing lad.
0:21:23 > 0:21:26- Go on, help yourself to cheese. - Thank you very much.
0:21:29 > 0:21:33The spaghetti Bolognese is really nice. Quite meaty. I like meat.
0:21:33 > 0:21:35But not too heavy, either.
0:21:35 > 0:21:38I chose spaghetti Bolognese today.
0:21:38 > 0:21:40Nice flavour. Yeah, really, really good.
0:21:42 > 0:21:44It's seasoned OK.
0:21:44 > 0:21:48The pasta is nicely cooked but look at all the grease on that pasta.
0:21:48 > 0:21:51It's a little greasy but it's got a sweetness of tomatoes,
0:21:51 > 0:21:55it's well seasoned. I actually like the mushrooms in there, as well. It's not bad at all.
0:21:57 > 0:22:00There's the pork stir-fry here which comes with some rice.
0:22:00 > 0:22:03- Pork stir-fry, please. - There you go, my friend.
0:22:03 > 0:22:07- Pork stir-fry as well, please? - The pork, of course.
0:22:07 > 0:22:08It looks good, man.
0:22:08 > 0:22:09Thanks, man.
0:22:11 > 0:22:13The pork stir-fry is proving really popular.
0:22:13 > 0:22:18It's actually, I think, it's the best thing here but I would say that, I made it.
0:22:18 > 0:22:22I have pork stir-fry with rice.
0:22:22 > 0:22:25The vegetables in there are really nice.
0:22:25 > 0:22:29It's salty but it doesn't have much flavour. Maybe it's not supposed to.
0:22:29 > 0:22:33I've gone for the pork stir-fry. A little bit dry but very nice.
0:22:33 > 0:22:37I'm going to call it more like stir-frightened pork with rice
0:22:37 > 0:22:39cos I'm frightened by it.
0:22:42 > 0:22:47It actually tastes really good. There is pepper there, a bit of heat, the sweetness of tomato
0:22:47 > 0:22:48but that pork is so dry.
0:22:48 > 0:22:51It feels a little bit on the dry side.
0:22:51 > 0:22:55I have to say, I've been looking a little bit enviously at my colleague's spaghetti Bolognese.
0:23:03 > 0:23:06- REBECCA:- Here we have vegetable cheese pasta.
0:23:06 > 0:23:08Hi, can I have vegetable pasta bake, please?
0:23:08 > 0:23:09MICHAEL: You may indeed.
0:23:09 > 0:23:12- Hi, what can I get you? - Pasta bake, please.- Pasta bake?
0:23:12 > 0:23:14Thank you.
0:23:14 > 0:23:16Vegetable pasta bake.
0:23:16 > 0:23:17Vegetable pasta bake.
0:23:20 > 0:23:21The pasta and the cheese sauce is OK
0:23:21 > 0:23:25but what's sitting underneath it is absolutely awful.
0:23:25 > 0:23:30Look at the liquid coming out of that aubergine. That is nasty.
0:23:32 > 0:23:37I've chosen the pasta bake. A bit cold but really nice and cheesy.
0:23:38 > 0:23:41- Can I have spaghetti, please? - Spaghetti Bol.
0:23:41 > 0:23:44No-one has touched Diarmuid and Jenny's ratatouille
0:23:44 > 0:23:48but their spaghetti Bolognese is going down a storm.
0:23:48 > 0:23:51- There is no spaghetti left, it's rice.- Can I have spaghetti Bolognese and rice, please?
0:23:51 > 0:23:55Spaghetti Bolognese with rice. A new dish, just for today.
0:23:55 > 0:23:58I'm going to run and get some more rice.
0:24:01 > 0:24:03Middle-aged woman running.
0:24:03 > 0:24:05Middle-aged woman running, don't watch.
0:24:07 > 0:24:10- Ratatouille?- I've got to. - I'll go with spaghetti.
0:24:10 > 0:24:12You are a brave girl. You are our first ratatouille customer.
0:24:12 > 0:24:17You can have as much of this as you like. If you want to spoil it and put cheese on it, I'm not looking.
0:24:17 > 0:24:21- Can I have the ratatouille? - The ratatouille, you can of course.
0:24:21 > 0:24:24- And what have you been doing this morning?- Assistant accountant, so...
0:24:24 > 0:24:29- Ah, nothing dangerous then? - No, no. It's all under control.
0:24:31 > 0:24:32Usually I go for meat or veggie
0:24:32 > 0:24:36but this time I've gone for the ratatouille and I'm pleased I did. It's really nice.
0:24:36 > 0:24:40Light, tasty and healthy as well.
0:24:40 > 0:24:42All the things that I want from my lunch.
0:24:45 > 0:24:49The classic Provencal dish of France, ratatouille.
0:24:49 > 0:24:53We have, now, the addition of, both mushrooms and butternut squash.
0:24:53 > 0:24:55It's seasoned OK, the veg is not too overcooked
0:24:55 > 0:24:59but it's not quite that great French classic.
0:25:02 > 0:25:04Next, it's the battle of the desserts.
0:25:06 > 0:25:09Hi, guys. Are you here for the desserts?
0:25:11 > 0:25:12Very nice.
0:25:12 > 0:25:15- There you are, my friend. - Thank you very much.
0:25:15 > 0:25:17- No worries at all. - Rhubarb crumble, please.
0:25:17 > 0:25:19Would you like some vanilla cream?
0:25:20 > 0:25:22There you go. No worries.
0:25:22 > 0:25:24For pudding I chose the rhubarb crumble and
0:25:24 > 0:25:27I thought it was phenomenal. Really, really enjoyed that.
0:25:27 > 0:25:29Mmmm, that is yummy.
0:25:29 > 0:25:33Sweet top, crunchy and crispy, Sour, sharp rhubarb.
0:25:33 > 0:25:35It's really, really lovely.
0:25:35 > 0:25:40I'd rather have custard than cream but, I tell you what, that is good.
0:25:40 > 0:25:42Rhubarb crumble is good, by the way, everyone,
0:25:42 > 0:25:44if you don't want those blown-up old apples over there.
0:25:44 > 0:25:47- JENNY: Would you like a baked apple? - Yes, please.
0:25:47 > 0:25:51You look like a baked apple boy to me. They taste better than they look.
0:25:51 > 0:25:53- A bit like me. - They look absolutely gorgeous.
0:25:53 > 0:25:57Right, I'm going to smother this in cream for you. There you go.
0:25:57 > 0:25:59For pudding, I went for the baked apple and, I have to say,
0:25:59 > 0:26:01it was absolutely gorgeous.
0:26:01 > 0:26:04- This sticky bits are always the best. - Classic baked apples.
0:26:04 > 0:26:05Baked apple, sweetie.
0:26:05 > 0:26:07It was really chewy, crispy. It was delicious.
0:26:07 > 0:26:10It reminded me of what my nan used to make.
0:26:12 > 0:26:14It's very sharp.
0:26:14 > 0:26:16Add to that, dates which are really dry
0:26:16 > 0:26:19and almost burnt at the bottom and then chocolate.
0:26:19 > 0:26:21- Can I pour some cream on? - Well, you could do.
0:26:21 > 0:26:23I don't think it's going to help.
0:26:25 > 0:26:27The creaminess, sharpness of apple
0:26:27 > 0:26:30and an almost toffee-ness coming from chocolate and date is OK.
0:26:36 > 0:26:39It's day two of the competition and we really chucked them in the deep end.
0:26:39 > 0:26:42What they've achieved today is actually quite incredible.
0:26:42 > 0:26:46For Michael and Rebecca, the highlight has to be the crumble.
0:26:46 > 0:26:49In fact, for me, the best thing I've eaten today.
0:26:49 > 0:26:52But their savoury dishes were bad to very bad.
0:26:52 > 0:26:58It was a blur of stress, anxiety, panic, worry, fear.
0:26:58 > 0:27:00All sort of rolled into one.
0:27:00 > 0:27:02'This is insane.'
0:27:02 > 0:27:05A real fight but just absolutely amazing that we managed to do it.
0:27:05 > 0:27:10Diarmuid and Jenny, their ratatouille wasn't that successful
0:27:10 > 0:27:12but it wasn't a write-off
0:27:12 > 0:27:16and they have come up with a decent baked apple and a decent Spag Bol.
0:27:16 > 0:27:21My legs are about to give way, I'm exhausted. Again.
0:27:21 > 0:27:23At this cooking lark. It's harder than panto.
0:27:23 > 0:27:25'It was great.
0:27:25 > 0:27:29'It was manic, enjoyable, creative and very fulfilling.'
0:27:29 > 0:27:32Loved it. Loved every second of it.
0:27:33 > 0:27:35Well, the thing is,
0:27:35 > 0:27:38now we are hurtling towards a time when we're going to lose one of them.
0:27:38 > 0:27:42Right now, I can't work out who it's going to be.
0:27:42 > 0:27:44Which one of these four is going to go home first?
0:27:50 > 0:27:56Tomorrow night, the battle to stay in the competition continues.
0:27:56 > 0:27:59That is quite an extraordinary feat.
0:28:01 > 0:28:03I've never cooked fish before.
0:28:05 > 0:28:07Your chicken tastes of vinegar.
0:28:09 > 0:28:11Voila. As they say in Peckham.
0:28:11 > 0:28:17And, for one of these celebrities, the dream is over.
0:28:17 > 0:28:19The contestant leaving us...
0:28:22 > 0:28:25Subtitles by Red Bee Media Ltd