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 just to keep focused, keep it together.
0:00:14 > 0:00:16Hopefully, that will see me through.
0:00:16 > 0:00:19These celebrities have already made a name for themselves
0:00:19 > 0:00:21in their own professions.
0:00:21 > 0:00:24But can they cut it in the kitchen?
0:00:26 > 0:00:29I thrive under pressure and I love challenges.
0:00:29 > 0:00:31I've just got to make sure I nail it today.
0:00:31 > 0:00:33I feel nervous, anxious, but I feel excited.
0:00:33 > 0:00:36I'm really looking forward to getting my teeth into today.
0:00:38 > 0:00:41Cooking doesn't get tougher than this.
0:00:55 > 0:00:58This week, these three celebrities
0:00:58 > 0:01:01have been competing for a place in the final eight.
0:01:07 > 0:01:10Now Diarmuid, Rebecca and Michael
0:01:10 > 0:01:14are heading to cook in their first restaurant kitchen.
0:01:14 > 0:01:17I don't know how the pressure can get any more than it has been.
0:01:17 > 0:01:20I think we are in for another tough one.
0:01:23 > 0:01:29Our three celebrities now are about to get a baptism of fire and they're going to have to be on their mettle.
0:01:34 > 0:01:37This is the Criterion Restaurant, Piccadilly Circus.
0:01:37 > 0:01:43Opened in 1873, its opulent dining hall
0:01:43 > 0:01:46has played host to such luminaries as Sir Arthur Conan Doyle,
0:01:46 > 0:01:49H G Wells and Winston Churchill.
0:01:54 > 0:01:56Good morning, guys. I am the head chef, Matthew Foxon.
0:01:56 > 0:01:59We've got over 70 covers booked today.
0:01:59 > 0:02:02I do expect you guys to listen, be precise.
0:02:02 > 0:02:04Right. Let's get cracking.
0:02:06 > 0:02:10The contestants have just three hours to prep their dishes.
0:02:11 > 0:02:13So what's happening now?
0:02:13 > 0:02:17Sealing in the moisture in the meat so we are not making it dry.
0:02:17 > 0:02:20In service, Diarmuid will be in charge of the beef sirloin
0:02:20 > 0:02:26on a bed of carrots and green beans, served with a potato puree.
0:02:26 > 0:02:29We are going to cut a piece about that big
0:02:29 > 0:02:31so we can make sure that we've got three decent slices.
0:02:32 > 0:02:36I want the steak served medium rare every time.
0:02:37 > 0:02:40My biggest concern about today would be letting chef down.
0:02:40 > 0:02:42Whatever I do, I want to do well for him
0:02:42 > 0:02:46so I want to listen, understand it, practise it a bit and then go for it.
0:02:46 > 0:02:49You are going to make a slice and then just slide your knife in
0:02:49 > 0:02:53and run it all the way up.
0:02:53 > 0:02:56Rebecca will be making the mackerel tartare,
0:02:56 > 0:02:58topped with sliced scallops,
0:02:58 > 0:03:01pickled celery and coriander cress,
0:03:01 > 0:03:04accompanied by balsamic and passion fruit jellies
0:03:04 > 0:03:07and a raspberry dressing.
0:03:07 > 0:03:10Put the point of your knife inside there.
0:03:10 > 0:03:12Move it down.
0:03:12 > 0:03:15The scallop will fall out.
0:03:15 > 0:03:19Oh, this is just the worst possible option.
0:03:19 > 0:03:21Fish just repulses me.
0:03:21 > 0:03:25This is its stomach, which is not edible. We want to remove that.
0:03:26 > 0:03:29And that's exactly what I want to be seeing from you.
0:03:29 > 0:03:34A beautiful, fresh scallop. Over here, once you have opened it
0:03:34 > 0:03:37- and you have removed the muscle on the bottom, effectively, it's dead. - Ohhh.
0:03:37 > 0:03:39'Why me?'
0:03:39 > 0:03:42Oh. Seriously, it's grim.
0:03:46 > 0:03:49I just have to put it out of my mind. Eugh!
0:03:49 > 0:03:51Yuck, yuck.
0:03:52 > 0:03:54Whoa! I just did it!
0:03:54 > 0:03:56A bit bony.
0:03:56 > 0:03:59Right, first we've got a beautiful Aylesbury duck.
0:03:59 > 0:04:03We cut all the way down by the spine.
0:04:03 > 0:04:07Michael is responsible for the duck breast with black pudding,
0:04:07 > 0:04:13parsnip puree, puy lentils, sauteed mushrooms and broccoli.
0:04:13 > 0:04:17Trim down any excess fat. It is a beautiful duck breast.
0:04:17 > 0:04:19- OK?- Yep.- Good luck.
0:04:24 > 0:04:27I have never cooked with duck in my life. Never.
0:04:27 > 0:04:30I've never taken the meat off a duck. I'm really worried.
0:04:30 > 0:04:33Also, how long do you cook a duck for for it to be rare or medium rare,
0:04:33 > 0:04:36or medium or medium well done or well done?
0:04:36 > 0:04:38One thing at a time, I guess.
0:04:42 > 0:04:46- This isn't too long, no?- No. Let's have a look. Lift it up.
0:04:46 > 0:04:50Let's have a look. That is perfect. Try and seal a bit on the open end there.
0:04:50 > 0:04:53- How do I do that? - And just seal it like that a bit.
0:04:53 > 0:04:55Over that heat! Bless those hands, chef.
0:04:55 > 0:04:58We'll take that off and put it on a tray.
0:05:05 > 0:05:07Oh, the poor thing.
0:05:07 > 0:05:10SHE GROANS
0:05:14 > 0:05:17Argh! It's eaten my knife! Oh, my God.
0:05:17 > 0:05:22- It has clamped down on the knife. - They are quite feisty. Oh!
0:05:22 > 0:05:24Oh!
0:05:27 > 0:05:29There we go.
0:05:29 > 0:05:34Oh, that's...that really sad. And it was holding... Oh.
0:05:34 > 0:05:39- I was getting into the swing of it... - I'm not used to being asked or interrogated by someone.
0:05:39 > 0:05:41Yeah, that's what we do as chefs.
0:05:41 > 0:05:46You know, food has to come from somewhere to go onto the plate.
0:05:50 > 0:05:53Really happy. Not much wastage on the carcass.
0:05:53 > 0:05:55Good job on the breast.
0:05:55 > 0:05:58Now what we've got to do is seal them off, ready for service.
0:05:58 > 0:06:02The problem with my dish is there's so many different elements to it
0:06:02 > 0:06:04and I've got to get them all together,
0:06:04 > 0:06:08without burning or overcooking them or undercooking them, on the same plate, at the right time,
0:06:08 > 0:06:09when it's called by chef.
0:06:15 > 0:06:19It's 12 o'clock and the first customers have started to arrive.
0:06:19 > 0:06:23Nothing will leave the kitchen if I'm not happy with it.
0:06:23 > 0:06:24They can start again.
0:06:26 > 0:06:30And if it's not right, we will carry on doing it until it is right.
0:06:30 > 0:06:31Guys, listen up.
0:06:31 > 0:06:35One soup, one terrine, followed by a beef and duck.
0:06:43 > 0:06:46Diarmuid, that mash is too big. We will redo that.
0:06:46 > 0:06:50Let me show you the size again, Diarmuid, that I am looking for.
0:06:50 > 0:06:53Yeah. That is about the perfect size.
0:06:53 > 0:06:56And then three little slashes across the top.
0:07:00 > 0:07:04Just move your carrots in
0:07:04 > 0:07:07so everything's more in the centre and we've just got to make sure
0:07:07 > 0:07:10we work a lot cleaner so we are not having to wipe. OK? Service, please.
0:07:10 > 0:07:14Yeah, I never got to practise doing the potatoes
0:07:14 > 0:07:18so I have to tidy that up a little bit and keep the plate clean.
0:07:18 > 0:07:22Next time, the mash will be even a bit more brilliant than the last one.
0:07:22 > 0:07:26Guys, listen up. One terrine, one mackerel.
0:07:26 > 0:07:29Rebecca, you're on.
0:07:34 > 0:07:37You need to get salt and pepper in it now, please.
0:07:42 > 0:07:46That seasoning is fine. Let's get that on the plate now.
0:07:51 > 0:07:55- You need to take the ring off before we serve it.- Oh, yes. Jeez.
0:07:55 > 0:07:57Yeah. Right, service, please.
0:07:59 > 0:08:03Check on...two mackerel, one duck, one beef.
0:08:03 > 0:08:09Erm...it was a good first starting point. I've got to speed up, though.
0:08:09 > 0:08:12I've got two on the go now. I've got to get into the rhythm of it.
0:08:20 > 0:08:22I think this needs to go in for a few more minutes, chef.
0:08:22 > 0:08:24It's a bit too pink.
0:08:24 > 0:08:29Cut it and we will let some of that blood drain out.
0:08:29 > 0:08:32We should be getting thinner than that, and don't cut on the cloth.
0:08:32 > 0:08:35We just use the cloth to drain.
0:08:35 > 0:08:38We just need to work on cutting it exactly straight.
0:08:38 > 0:08:40Get that onto the plate.
0:08:49 > 0:08:51That's looking OK, Michael.
0:08:51 > 0:08:53But we do need to make sure that you are cutting that duck straight.
0:08:53 > 0:08:58- Yes.- Service, please. Table 28. One duck, medium. One beef.
0:09:00 > 0:09:02I was really pleased with it.
0:09:02 > 0:09:05I got all the items, all elements of the dish together and got onto the plate.
0:09:05 > 0:09:07My cutting needs to be worked on, though.
0:09:07 > 0:09:10- It was fine on the side I was looking...- Listen up. One duck, one beef.
0:09:10 > 0:09:12Yes, chef! See? It's just coming in.
0:09:12 > 0:09:15I've just put one in, I've got to put another one in but there's one timer.
0:09:15 > 0:09:18I've got to remember when the last one went in and this one goes in,
0:09:18 > 0:09:20and make sure I don't take the right one out, wrong one...
0:09:20 > 0:09:22I don't even know what I'm saying. This is ridiculous.
0:09:28 > 0:09:32- Check on...two beef. How long? - I can give you a minute, chef.
0:09:32 > 0:09:34One minute.
0:09:34 > 0:09:38A couple of orders in for beef. It's all in control.
0:09:38 > 0:09:41All in control.
0:09:41 > 0:09:45I think the secret is just to know what you're doing
0:09:45 > 0:09:47and have confidence in the timing.
0:09:47 > 0:09:50Diarmuid, you said one minute. Let's go.
0:09:52 > 0:09:56I want to see you get it right this time, this mash, Diarmuid.
0:09:56 > 0:09:58No pressure then, chef!
0:10:05 > 0:10:07Do that mash again, please.
0:10:10 > 0:10:16He wants it to be an absolutely beautiful dollop. That's what I'm trying to achieve.
0:10:20 > 0:10:24- That's better. We can improve on it but I'm happy with that.- Chef.
0:10:30 > 0:10:32- Service.- Yes.- Service.
0:10:32 > 0:10:35Guys, we need to keep ahead now, please.
0:10:35 > 0:10:38- Guys, can you answer me, please? - ALL: Yes, chef. - Thank you.
0:10:42 > 0:10:45Right, you've got two mackerel working, yes? Rebecca?
0:10:45 > 0:10:48Oui, chef. Oui, chef.
0:10:51 > 0:10:55- You've got to speed up, please, Rebecca.- Oui, chef.
0:11:04 > 0:11:06James, can you give Rebecca a hand?
0:11:06 > 0:11:08I need two mackerel now, please.
0:11:08 > 0:11:11Right, you're going to have to speed up.
0:11:11 > 0:11:13- I've got other people to help you. - Yes, chef.
0:11:13 > 0:11:15We've got two tables waiting so please can we speed up?
0:11:15 > 0:11:18- I don't want to have people helping you all service.- Yes, chef.
0:11:18 > 0:11:22I'm not quick enough. Just not quick enough. Falling well behind.
0:11:22 > 0:11:27It's the speed of the processes, it's not quite in my head at the moment yet.
0:11:27 > 0:11:31Right, those are better. You still need to improve the speed. OK?
0:11:31 > 0:11:34- Yes, chef.- Service, please. Two mackerel, table 38.
0:11:34 > 0:11:37- Oui, chef.- Starters gone on 38.
0:11:37 > 0:11:39BEEPING
0:11:39 > 0:11:42I don't know what alarm that's for. What's that doing?
0:11:42 > 0:11:44BEEPING CONTINUES
0:11:44 > 0:11:49I don't know what you're telling me. I'm ignoring you.
0:11:49 > 0:11:51Michael, I think that's your timer, eh?
0:11:51 > 0:11:54Yeah, yeah, yeah. Yeah, yep, yep, yep. Just going to get it.
0:11:54 > 0:11:56BEEPING CONTINUES
0:12:02 > 0:12:06OK. Check on two duck and two beef.
0:12:06 > 0:12:09HE GROANS
0:12:09 > 0:12:10How long on that first duck?
0:12:10 > 0:12:12- Two minutes.- That's a bit long, eh?
0:12:12 > 0:12:15- I can do less, if you want. - Yeah, it's going to have to be less.
0:12:15 > 0:12:18- The table's been waiting already. - OK. OK. It'll be less.
0:12:18 > 0:12:20It's manic. I can't even stop and talk to you now.
0:12:20 > 0:12:24I haven't even got ten seconds. Chef wants this now.
0:12:24 > 0:12:29- Are you happy with the colour of it? - Yeah, that's perfect cooking.- OK.
0:12:29 > 0:12:31Yeah, ready.
0:12:32 > 0:12:34Mains away, two duck.
0:12:35 > 0:12:37- Mains away, two duck.- Yes, chef.
0:12:39 > 0:12:42Check on...three mackerel followed by two beef!
0:12:48 > 0:12:51You can see your mash is starting to split a little bit.
0:12:51 > 0:12:56- You need to work it.- OK.- The more you play with it, the better.
0:13:05 > 0:13:08You need to work your mash again and, look, it's burnt. OK?
0:13:08 > 0:13:11If you leave it on the heat for too long,
0:13:11 > 0:13:13it's just going to carry on splitting.
0:13:13 > 0:13:17You're struggling with the mash as it is, yeah? That's it.
0:13:17 > 0:13:21And now it's going to be much easier for you to plate. Yeah, OK?
0:13:24 > 0:13:27Let's do these up, let's keep them nice and warm.
0:13:27 > 0:13:30Ah, Diarmuid! Much better! Much, much better!
0:13:30 > 0:13:32Thank you, chef.
0:13:32 > 0:13:35I'm going to take the credit for that but he left it on the scoop
0:13:35 > 0:13:37so I just tipped it in.
0:13:40 > 0:13:44I went for the beef. It's really, really lovely.
0:13:44 > 0:13:46It's really nice and pink. The pomme puree is really smooth.
0:13:46 > 0:13:49So, yeah, really enjoyed it.
0:13:49 > 0:13:52Can I have the mackerel to start, please?
0:13:54 > 0:13:59- How long on those two mackerel? - Erm, one minute, chef.
0:13:59 > 0:14:02It's still flowing fast. This is pretty mad.
0:14:02 > 0:14:06I haven't even had a second to stop and breathe and get back on track.
0:14:06 > 0:14:07I'm constantly trying to catch up.
0:14:07 > 0:14:11Listen up, guys. Three mackerel, one terrine.
0:14:15 > 0:14:19I just... I'm lost for words, really. I didn't anticipate this kind of speed.
0:14:19 > 0:14:23It's just relentless and I'm just literally trying to go as fast as I can.
0:14:23 > 0:14:27- Right. How long on those mackerel? - Erm, ten seconds. 20 seconds.
0:14:27 > 0:14:29These are looking so much better
0:14:29 > 0:14:32- than those first ones you were putting up and you're a bit quicker. - Thank you, chef.
0:14:32 > 0:14:37Table 40, three mackerel. Yeah.
0:14:41 > 0:14:44I had the mackerel with scallops. Excellent, actually.
0:14:44 > 0:14:47What I like about it, it's cleansing on the palate.
0:14:47 > 0:14:50- I need those two medium rare duck. - Yep.
0:14:50 > 0:14:53And just after that, if I can get three medium duck at the same time.
0:14:53 > 0:14:56HE WHIMPERS
0:14:59 > 0:15:03Guys, I've got table 37 and 24. They've been waiting too long.
0:15:03 > 0:15:06- You need to hurry up.- Go. We're on.
0:15:06 > 0:15:08Get your plates down and start plating.
0:15:11 > 0:15:13Yep. That way. That's fine. Yeah.
0:15:13 > 0:15:15- Start slicing those other two. - Yes, chef.
0:15:17 > 0:15:21- Right, come on, Mike. Let's get these last two plates out. - Yes, chef.
0:15:23 > 0:15:26- Service! Oh, after I've done some sauce.- You're not finished.
0:15:26 > 0:15:28Let's finish them. Come on, let's carry on focusing.
0:15:28 > 0:15:32- Yes, chef. - Right. Last two plates. Well done.
0:15:32 > 0:15:35Service, please. Table 24. Two medium duck.
0:15:43 > 0:15:46The duck was really soft and succulent.
0:15:46 > 0:15:48Just melted in your mouth and I loved it.
0:15:48 > 0:15:49Right, guys. Well done.
0:15:49 > 0:15:53- Service is finished. Thank you very much. We made it.- Oh, my God.- Yeah.
0:15:53 > 0:15:56Wasn't as bad as you thought, I hope.
0:15:56 > 0:15:59Erm... No, it wasn't.
0:15:59 > 0:16:02It was manic, it was exhausting, it was incredible.
0:16:02 > 0:16:05It was just overwhelming, I think, but I loved it.
0:16:05 > 0:16:06I absolutely loved it.
0:16:06 > 0:16:11Wow-ee. That was just unbelievable. What an experience!
0:16:11 > 0:16:17It didn't go disastrously wrong so I can't argue with that.
0:16:17 > 0:16:18It was fantastic.
0:16:18 > 0:16:21I love the atmosphere of a kitchen,
0:16:21 > 0:16:27but to become part of that atmosphere and not flip the lid is great.
0:16:32 > 0:16:35A tough service is over but the celebrities
0:16:35 > 0:16:41now face another challenge, to cook Matthew's trio of crab -
0:16:41 > 0:16:45brown crab risotto, crab cake and a crab salad.
0:16:50 > 0:16:53So to start with, we're going to do the crab cake.
0:16:53 > 0:16:58We've got some potato puree here. We're going to add some white crab.
0:16:58 > 0:17:04I always like being very generous with my fish because I don't like it when they put too much potato.
0:17:04 > 0:17:08To me, it just ruins the whole thing completely.
0:17:10 > 0:17:12Watch out for seasoning.
0:17:12 > 0:17:15You're going to want some chopped chives.
0:17:15 > 0:17:17Spring onions.
0:17:17 > 0:17:21If it's too wet, you'll struggle to make a nice round shape from it.
0:17:25 > 0:17:28And now we're going to pane it.
0:17:28 > 0:17:31Pane means we're going to put flour, eggs and breadcrumb.
0:17:32 > 0:17:37If you don't get a good coating on it, it can burst open.
0:17:37 > 0:17:39Moving on to the crab salad.
0:17:39 > 0:17:42We take some of the white crab meat,
0:17:42 > 0:17:45fresh lemon juice...
0:17:45 > 0:17:49a small dollop of mayonnaise, and that's the salad.
0:17:51 > 0:17:55Now we're ready to start on the risotto.
0:17:56 > 0:17:59We're going to add some vegetable stock.
0:17:59 > 0:18:02- The thing with risotto is you keep stirring. Does that apply...?- No.
0:18:02 > 0:18:05I don't want to be agitating it. I'm going to put some vegetable stock,
0:18:05 > 0:18:08make sure it's not catching on the bottom and that's all I'm doing.
0:18:10 > 0:18:14Your risotto needs to be perfectly cooked - al dente.
0:18:14 > 0:18:18I'm going to add in some of my brown crab.
0:18:20 > 0:18:22Brown crab's very strong in flavour.
0:18:22 > 0:18:26You don't want to be using too much of it. It can overpower the dish.
0:18:26 > 0:18:29Put a little bit more white crab inside.
0:18:29 > 0:18:32Parmesan cheese.
0:18:33 > 0:18:37The last thing you're going to do is cook your crab cake.
0:18:37 > 0:18:41As soon as it is golden brown, it is ready.
0:18:41 > 0:18:43We don't want something that is burnt.
0:18:47 > 0:18:51And that...is my crab dish.
0:18:52 > 0:18:54Now it's your turn.
0:19:05 > 0:19:07Diarmuid is first up.
0:19:08 > 0:19:10I've never made a risotto before.
0:19:10 > 0:19:12That's the thing I'm most worried about.
0:19:12 > 0:19:16The important thing is we create something that he likes.
0:19:37 > 0:19:41I've had a disaster with deep frying before.
0:19:41 > 0:19:44I don't want to repeat that because if I do, I've learnt nothing.
0:19:44 > 0:19:48So I'm determined to get this a nice golden brown colour.
0:19:48 > 0:19:50Which it almost is.
0:19:55 > 0:19:59Might be a little bit too much there. Actually, it looks sloppy.
0:20:04 > 0:20:06Never done that before in my life.
0:20:06 > 0:20:10Never done that before in my life.
0:20:10 > 0:20:11And there's my dish.
0:20:30 > 0:20:34The first thing that strikes me is the size of the crab cake.
0:20:34 > 0:20:38It's very big. It's far too big for this dish.
0:20:39 > 0:20:42There's far too much mayonnaise that's gone in to your crab salad.
0:20:42 > 0:20:48Just needs a bit of mayonnaise just to bind all those flavours together.
0:20:54 > 0:20:58The risotto is cooked beautifully but you haven't seasoned the rice
0:20:58 > 0:21:02and then there's far too much seasoning inside your crab cake
0:21:02 > 0:21:07and far, far too much seasoning in your white crab.
0:21:07 > 0:21:10- You should always be tasting. - I did, and I still get it wrong.
0:21:10 > 0:21:14- Thank you very much and good luck. - Thank you very much.
0:21:16 > 0:21:19The result wasn't brilliant, or it didn't taste brilliant,
0:21:19 > 0:21:25but I produced a plate of food, food I'd never, ever cooked in my life before.
0:21:25 > 0:21:30I rate what's just happened, for me, a mighty success. I'm beaming.
0:21:36 > 0:21:40There's a lot of steps to remember so I can't waste time.
0:21:40 > 0:21:43I've got to get onto it real quick.
0:21:46 > 0:21:48I think that's a little bit on the big side
0:21:48 > 0:21:52and, just in case, I think I've got time to squeeze out another one.
0:22:09 > 0:22:10Yowzers.
0:22:12 > 0:22:15They're just...I got them just in the nick of time!
0:22:15 > 0:22:18SHE SIGHS Erm...
0:22:18 > 0:22:21Oh, I don't know which one to choose. Erm...
0:22:22 > 0:22:24OK, erm...
0:22:24 > 0:22:27Where's the salady stuff?
0:22:34 > 0:22:37OK. I'm really quite chuffed with that.
0:22:52 > 0:22:56Rebecca, it looks great. You've got the right colour on your crab cake.
0:22:56 > 0:23:01The salad looks good but I can see that the risotto's undercooked.
0:23:07 > 0:23:10You've got nice seasoning in your crab cake.
0:23:10 > 0:23:14I'm very happy with the flavour inside your white crab salad. Very nice.
0:23:14 > 0:23:17The risotto rice is a little bit undercooked.
0:23:17 > 0:23:21The flavour inside there needs a bit more brown crab
0:23:21 > 0:23:25but the rest of the dish, I'm very, very happy with.
0:23:26 > 0:23:29Really positive comments from the chef.
0:23:29 > 0:23:32I'm really proud with how I've done. It's not perfect. It's not 100%,
0:23:32 > 0:23:35and it's not spot on, by any means,
0:23:35 > 0:23:38but I'm really pleased with the step up I've made.
0:23:43 > 0:23:46I thought chef's dish was amazing.
0:23:46 > 0:23:49It looked beautiful so I want to try and recreate that,
0:23:49 > 0:23:51but it's not going to be easy.
0:24:00 > 0:24:06Time-wise, I think I'm all right. I've just got to make sure with this risotto that it is as chef wants,
0:24:06 > 0:24:07which is al dente.
0:24:07 > 0:24:11It can't be sloppy and can't be like you're biting through rock.
0:24:16 > 0:24:19I have no benchmark for this sort of dish whatsoever,
0:24:19 > 0:24:21other than what I saw with my eyes.
0:24:21 > 0:24:27Clearly, the important part is how it tastes. That's key, without a doubt.
0:24:27 > 0:24:29Now, where's the Parmesan?
0:24:46 > 0:24:48We're done.
0:24:48 > 0:24:51I just hope that I've done it justice and, you know, he's pleased.
0:25:05 > 0:25:08Right, Michael, this looks good.
0:25:08 > 0:25:12You've got the right size on your crab cake.
0:25:12 > 0:25:16The salad could be a little bit taller but it looks like there's enough dressing,
0:25:16 > 0:25:18and it's not leaking all over the place.
0:25:23 > 0:25:28Michael, I'm really happy because you have nailed it on the head.
0:25:28 > 0:25:30The rice is spot on.
0:25:30 > 0:25:32You've got a decent amount of crab inside your crab cake
0:25:32 > 0:25:37and the seasoning inside your white crab salad is great.
0:25:37 > 0:25:41- I'm really impressed. Really, really impressed. - Oh, brilliant. Thanks, chef.
0:25:41 > 0:25:45I'm really, really pleased that I've managed to show you what I can do.
0:25:45 > 0:25:48Today I wanted to come here and show chef that, you know,
0:25:48 > 0:25:51I can do it, I want to learn
0:25:51 > 0:25:54and I'm willing to listen to what he has to say and put it into practice,
0:25:54 > 0:25:57and hopefully he saw that in the dish today, cos he seemed pleased.
0:26:04 > 0:26:08Rebecca started off a little bit shy and unconfident
0:26:08 > 0:26:10and she's definitely progressed during the day.
0:26:10 > 0:26:14She got her confidence back. She ended up doing very well.
0:26:16 > 0:26:18I'm really proud of what I managed to do today.
0:26:18 > 0:26:21To go into a professional kitchen and be able to hold my own
0:26:21 > 0:26:23and get some good compliments -
0:26:23 > 0:26:27it's just something I never thought possible.
0:26:28 > 0:26:33Diarmuid started off a little bit shaky at the beginning of service.
0:26:33 > 0:26:35He did pull himself back, though, near the end.
0:26:37 > 0:26:40He has let himself down majorly on the crab dish.
0:26:41 > 0:26:44Today has been exhilarating. Absolutely fantastic.
0:26:44 > 0:26:48To be let out with your food in the big, bad world,
0:26:48 > 0:26:52to be producing restaurant-quality meals,
0:26:52 > 0:26:54it was amazing.
0:26:55 > 0:26:59Michael's had a great day. He did have a busy dish for service
0:26:59 > 0:27:02but he was keeping his head above the water
0:27:02 > 0:27:04and he was getting through it.
0:27:04 > 0:27:09And then just to present this amazing crab dish is fantastic.
0:27:09 > 0:27:11He's definitely surprised me.
0:27:11 > 0:27:15I've had a brilliant time today. It's just been incredible.
0:27:15 > 0:27:18Overall, I'm really pleased with how things went
0:27:18 > 0:27:20but I'm going to have to keep up the good work, if I can.
0:27:27 > 0:27:33Tomorrow night, the battle for a place in the final eight reaches its climax...
0:27:33 > 0:27:36- Have you made this sauce before? - Yeah. It wasn't great.
0:27:36 > 0:27:39..as the celebrities face their toughest critics yet.
0:27:39 > 0:27:43- Ohh.- I would never in a million years choose it, ever.
0:27:43 > 0:27:44It's terrible.
0:27:46 > 0:27:49No, no. They're still wet.
0:27:53 > 0:27:55The person leaving us is...
0:28:18 > 0:28:21Subtitles by Red Bee Media Ltd