0:00:04 > 0:00:06We've got 16 celebrities
0:00:06 > 0:00:08battling it out to win the Masterchef crown.
0:00:12 > 0:00:14I'm pretty terrified.
0:00:16 > 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 > 0:00:26By my nature, I'm competitive at everything I do.
0:00:27 > 0:00:29I'm absolutely thrilled to be here
0:00:29 > 0:00:31and hopefully Gregg and John will be nice!
0:00:31 > 0:00:35Cooking doesn't get tougher than this!
0:00:47 > 0:00:50These four celebrities are taking on the challenge
0:00:50 > 0:00:54to become the next Masterchef champion.
0:00:54 > 0:00:57But at the end of this week, only the best cooks
0:00:57 > 0:00:58will go through.
0:01:00 > 0:01:01If I can come out of today
0:01:01 > 0:01:04without having given anyone any food poisoning,
0:01:04 > 0:01:06I'll be... I'll be happy.
0:01:07 > 0:01:10I've been having sleepless nights thinking about it,
0:01:10 > 0:01:12I'm feeling a bit, kind of, out of my depth in a way.
0:01:14 > 0:01:17I'm not sure how well I will do. It depends on the other contestants!
0:01:19 > 0:01:22I would love to win this competition!
0:01:22 > 0:01:23That would be amazing!
0:01:23 > 0:01:26In all senses of the word. It'd be astonishing if I won!
0:01:29 > 0:01:32We have got four fresh-faced celebs that we are going
0:01:32 > 0:01:34to put through their paces.
0:01:34 > 0:01:37These guys have no idea what they're in for.
0:01:52 > 0:01:54Welcome to Celebrity Masterchef.
0:01:54 > 0:01:58Your first test is the mystery box.
0:01:58 > 0:02:01Inside that box there are a set of ingredients
0:02:01 > 0:02:05and we'd like you to cook for us just one plate of food.
0:02:09 > 0:02:11Reveal your ingredients.
0:02:12 > 0:02:14Ah! Oh!
0:02:14 > 0:02:17Today's main ingredient is cuttlefish.
0:02:19 > 0:02:22SHE LAUGHS
0:02:22 > 0:02:25The box also includes chorizo,
0:02:25 > 0:02:27arborio rice,
0:02:27 > 0:02:29coconut milk,
0:02:29 > 0:02:30mango,
0:02:30 > 0:02:31butternut squash,
0:02:31 > 0:02:33basil
0:02:33 > 0:02:35and olives.
0:02:36 > 0:02:3950 minutes, ladies and gentlemen.
0:02:40 > 0:02:42Let's cook!
0:02:47 > 0:02:48What am I going to do with this bleedin' thing?
0:02:48 > 0:02:50Oh, it's all slimy!
0:02:52 > 0:02:54Oh, I can't... I can't even look at it!
0:03:02 > 0:03:05Former England footballer Danny Mills
0:03:05 > 0:03:07regularly cooks for his wife and children.
0:03:07 > 0:03:12I've competed in a few tournaments. I don't think I'll have the crowd to contend with, or people booing,
0:03:12 > 0:03:15although John and Gregg might do that at times.
0:03:18 > 0:03:20Danny, we watch a lot of people, right?
0:03:20 > 0:03:22You know how to use a knife.
0:03:22 > 0:03:24I can use a knife.
0:03:24 > 0:03:27Hunter-gatherer. Cooking it will be the challenge, I think.
0:03:27 > 0:03:30- What will you cook for us? - I'm not quite sure yet.
0:03:30 > 0:03:33I'm thinking, there's risotto there, there's a squash there.
0:03:33 > 0:03:36And obviously the cuttlefish that I've never seen before in my life.
0:03:36 > 0:03:38I guess I'll have to make it up.
0:03:38 > 0:03:40- Good luck, mate.- Thank you.
0:03:44 > 0:03:47Danny's great with a knife, but right now has no idea what he's going to do.
0:03:47 > 0:03:49If Danny doesn't make his mind up soon,
0:03:49 > 0:03:52we will get a nondescript thing that's been well chopped.
0:03:58 > 0:04:00You've had ten minutes!
0:04:00 > 0:04:0240 minutes left. Use them wisely.
0:04:05 > 0:04:08Singer and TV presenter, Cheryl Baker,
0:04:08 > 0:04:11has experience of tough competitions,
0:04:11 > 0:04:14having won the 1981 Eurovision Song Contest.
0:04:16 > 0:04:18I'm not that inventive with food.
0:04:18 > 0:04:20If you said to me,
0:04:20 > 0:04:22"Impress me with these ingredients," I'd go,
0:04:22 > 0:04:25"Let's put it all in a pot and boil it up."
0:04:25 > 0:04:28So, I hope that please them.
0:04:32 > 0:04:34Cheryl, you squealed when you lifted the lid of the box.
0:04:34 > 0:04:36I've never seen anything so ugly.
0:04:36 > 0:04:38Have you decided what you're going to do now?
0:04:38 > 0:04:40- Are you still "making your mind up"?- Oh, boom-boom(!)
0:04:40 > 0:04:42I am still making my mind up.
0:04:42 > 0:04:45I'm going to do some kind of a paella.
0:04:45 > 0:04:46I have cut up some of the cuttlefish.
0:04:46 > 0:04:48I don't know if it's the right bit.
0:04:48 > 0:04:51It's all going in with some chorizo, and some other stuff.
0:04:51 > 0:04:54Cheryl, if you can make this taste good,
0:04:54 > 0:04:55I'll be really impressed.
0:04:55 > 0:04:57- So will I! - SHE LAUGHS
0:05:02 > 0:05:05Blimey. If that's cuttlefish, you can keep it.
0:05:07 > 0:05:09Cheryl has taken risotto rice,
0:05:09 > 0:05:11and she's trying to cook it like a paella.
0:05:11 > 0:05:12I've never seen that done,
0:05:12 > 0:05:15so right now I have no idea how that will turn out.
0:05:15 > 0:05:19But now she's also making omelette. I don't know how that works.
0:05:19 > 0:05:21What's she doing? Tapas?
0:05:26 > 0:05:27You're now halfway.
0:05:27 > 0:05:29You've got 25 minutes left.
0:05:32 > 0:05:35Rich McCourt, of CBBC's Dick and Dom,
0:05:35 > 0:05:38inherited his love of food from his mother,
0:05:38 > 0:05:40whilst growing up in Sheffield.
0:05:40 > 0:05:42I'd be gutted if I went out in the first round.
0:05:42 > 0:05:45I'd get so much gyp off my mates, especially Dom.
0:05:45 > 0:05:49My whole family, as well, cos I usually brag to them about what a good cook I am.
0:05:49 > 0:05:53But again, the nerves may kick in. It may not all go to plan. We'll see.
0:05:54 > 0:05:56Rich, how are you getting on?
0:05:56 > 0:05:59When I first lifted the box up and saw the ingredients,
0:05:59 > 0:06:01I was a bit gobsmacked, to be honest.
0:06:01 > 0:06:04I'd never seen a cuttlefish before in my life.
0:06:04 > 0:06:07I thought, "Right, keep it simple."
0:06:07 > 0:06:09A simple butternut squash risotto, with a bit of a kick.
0:06:09 > 0:06:12And I'm producing a bit of a stock, as we speak.
0:06:12 > 0:06:15His stock consists of some basil thrown into water.
0:06:15 > 0:06:17- HE LAUGHS - But you've got to remember,
0:06:17 > 0:06:18the stuff we usually do on TV,
0:06:18 > 0:06:20- the food ends up on people's faces. - Yes.
0:06:20 > 0:06:22So this is a bit different for me.
0:06:22 > 0:06:24Make it a good 'un.
0:06:26 > 0:06:29Rich, I think, is taking the easy option,
0:06:29 > 0:06:30and he's making a risotto.
0:06:30 > 0:06:33Fine, if it's a beautiful risotto.
0:06:36 > 0:06:40Just 15 minutes of cooking time left.
0:06:43 > 0:06:47When Zoe Salmon was a Blue Peter presenter,
0:06:47 > 0:06:50she travelled the world, sampling different cuisines.
0:06:52 > 0:06:54I want to learn, and so I'm here
0:06:54 > 0:06:57just to absorb as much as possible.
0:06:57 > 0:06:59I don't want to waste the opportunity.
0:07:10 > 0:07:11Zoe, the cuttlefish?!
0:07:11 > 0:07:15Yes, I don't really know what I'm doing,
0:07:15 > 0:07:17but I've taken the fish
0:07:17 > 0:07:18and made it into little chips.
0:07:18 > 0:07:21I'm going to put it all in a bed of spinach and pineapple,
0:07:21 > 0:07:23and hope for the best.
0:07:23 > 0:07:25- That's the plan, and I'm just... - SHE LAUGHS
0:07:25 > 0:07:28So you're attempting this on a wing and a prayer, really?
0:07:28 > 0:07:31I swear I am. I've no idea what I'm doing.
0:07:31 > 0:07:33But actually, when I tasted it...
0:07:33 > 0:07:35Maybe my taste buds are crazy,
0:07:35 > 0:07:37but I thought it tasted OK.
0:07:37 > 0:07:40I'm still breathing, so that's good!
0:07:45 > 0:07:48I applaud Zoe because she got stuck into that cuttlefish,
0:07:48 > 0:07:50and I think that's absolutely brilliant.
0:07:50 > 0:07:54How the dish is going to turn out, I'm not quite sure.
0:07:58 > 0:08:00Three minutes. Just three minutes.
0:08:00 > 0:08:02Come on, put it on plates!
0:08:23 > 0:08:24Right, time's up!
0:08:34 > 0:08:37Cheryl, we asked you to cook for us one dish in 50 minutes.
0:08:37 > 0:08:39You did 50 dishes in one minute!
0:08:39 > 0:08:42- Was it only one dish? - Did you listen to anything we said?
0:08:42 > 0:08:45- No.- Of course not. Thanks very much(!)
0:08:45 > 0:08:46Cheryl has made
0:08:46 > 0:08:49cuttlefish and chorizo paella,
0:08:49 > 0:08:50using arborio rice,
0:08:50 > 0:08:55with butternut squash, olives and garam masala.
0:08:55 > 0:08:59This rice malarkey just looks like you've slung everything in a pot and stirred it.
0:08:59 > 0:09:01(That's exactly what I did!)
0:09:04 > 0:09:09The combination of the rice and the chorizo and the chilli
0:09:09 > 0:09:12is really, really nice. But for me, the combination
0:09:12 > 0:09:14of olive and garam masala doesn't work.
0:09:16 > 0:09:20She has also decided to make a cheese and basil omelette,
0:09:20 > 0:09:25and a tropical cheesecake, topped with mango and pineapple.
0:09:32 > 0:09:36Your omelette is very strong with cheese. Lots of basil running through it.
0:09:36 > 0:09:39Whether it's a tortilla or an omelette, I'm not quite sure.
0:09:41 > 0:09:43Let's have a look at this pudding.
0:09:48 > 0:09:50- That's really good!- Is it?!
0:09:50 > 0:09:55- A three-year-old could do it... - That's true!- ..but it's really good.
0:09:55 > 0:09:57I'd just wish you'd have thrown all your energy into one.
0:09:59 > 0:10:02'I was fairly pleased with the way that went.'
0:10:02 > 0:10:04I thought we had to make as much as we possibly could,
0:10:04 > 0:10:07so that's why I ended up with three. I was even thinking of a fourth!
0:10:09 > 0:10:12Rich has made a roasted butternut squash risotto,
0:10:12 > 0:10:16using a basil stock, with chilli and coriander.
0:10:21 > 0:10:24The underlying flavour running through the whole thing
0:10:24 > 0:10:27is the tinniness of that boiled basil.
0:10:27 > 0:10:29Like you're eating a filling.
0:10:29 > 0:10:31It's not right, mate, I'm sorry.
0:10:31 > 0:10:34I like you, but that is nasty.
0:10:42 > 0:10:45Look. That's a little bit of the rice I just bit through.
0:10:45 > 0:10:47And it's firm and chalky.
0:10:47 > 0:10:49And the bits of onions are crunchy, as well.
0:10:49 > 0:10:53They're not softened enough, so it makes it really strong.
0:10:53 > 0:10:56I am just going to forget it ever happened,
0:10:56 > 0:10:58and look at you again in the second round.
0:10:58 > 0:10:59Cheers.
0:11:02 > 0:11:05'I don't think John and Gregg were impressed, at all.'
0:11:06 > 0:11:09I think I've got to put this aside now and motor on.
0:11:11 > 0:11:15Zoe deep fried the cuttlefish and spiced it with garam masala,
0:11:15 > 0:11:20and has served it on a bed of chilli, spinach and pineapple.
0:11:24 > 0:11:26Ha-ha-ha-ha!
0:11:26 > 0:11:28That's nice.
0:11:28 > 0:11:29Is it?
0:11:29 > 0:11:31Yeah! It's a complete fluke, but it's nice.
0:11:31 > 0:11:33SHE LAUGHS
0:11:37 > 0:11:40You have the spice of the chilli with the sweetness of the pineapple,
0:11:40 > 0:11:42which has been warmed.
0:11:42 > 0:11:45Then you have this cuttlefish, which is lovely and soft,
0:11:45 > 0:11:46crusted with garam masala,
0:11:46 > 0:11:47and it works.
0:11:47 > 0:11:49It's really, really good!
0:11:49 > 0:11:51OK. Thank you.
0:11:51 > 0:11:52SHE LAUGHS
0:11:53 > 0:11:58I'm really honestly overwhelmed about the positive feedback.
0:11:58 > 0:12:03I'm sure it was beginner's luck, but I hope it lasts a little bit longer, the luck.
0:12:03 > 0:12:08Danny has fried the cuttlefish with chorizo and paprika,
0:12:08 > 0:12:10and served it with a mango salsa.
0:12:10 > 0:12:12He has also made
0:12:12 > 0:12:14a red pepper and chilli risotto,
0:12:14 > 0:12:15using coconut milk.
0:12:21 > 0:12:24I'm really impressed how well you've cooked that cuttlefish.
0:12:24 > 0:12:27With the chorizo sausage and the salsa, it's a great combination.
0:12:27 > 0:12:32I don't believe there is any room for a coconut-sweetened risotto.
0:12:32 > 0:12:34It's risotto meets rice pudding.
0:12:34 > 0:12:37- I knew you liked puddings. - Yeah, not with a cuttlefish.
0:12:42 > 0:12:43Lots of nice little ideas.
0:12:43 > 0:12:44The cuttlefish, I really like,
0:12:44 > 0:12:47with that spicy sausage and the salsa.
0:12:47 > 0:12:49I wish there was more of that.
0:12:49 > 0:12:51So, Danny, it's half-time.
0:12:51 > 0:12:53Are you one-nil up or one-nil down?
0:12:53 > 0:12:55I think I might just be one-nil down,
0:12:55 > 0:12:57but second half to play.
0:12:57 > 0:13:00Some good, some not so good.
0:13:00 > 0:13:02I'm a little bit disappointed.
0:13:02 > 0:13:04But I think I have to learn from that.
0:13:04 > 0:13:06Get a plan.
0:13:06 > 0:13:07Just keep it simple.
0:13:07 > 0:13:09Maybe not try too hard.
0:13:14 > 0:13:18Varying degrees of success in this first round.
0:13:18 > 0:13:19The next time we see you,
0:13:19 > 0:13:22we have a really exciting test.
0:13:22 > 0:13:25Thank you very much. We'll see you soon.
0:13:31 > 0:13:33Whoa!
0:13:33 > 0:13:35That was mad!
0:13:37 > 0:13:41I found that really interesting. I think there was some really good cooking in here.
0:13:41 > 0:13:43Whether these guys have got skill or not,
0:13:43 > 0:13:45we're about to find out.
0:13:47 > 0:13:51A skills test for our celebrities. You have some lovely stuff on the bench.
0:13:51 > 0:13:52What are you going to make?
0:13:52 > 0:13:54A crepe suzette. An absolute classic.
0:13:54 > 0:13:57Fine crepes and then an orange sauce.
0:13:58 > 0:14:01A crepe is simply flour, eggs,
0:14:01 > 0:14:03and milk.
0:14:09 > 0:14:11Crepe pan.
0:14:11 > 0:14:13If you cook a pancake or a crepe in lots of oil,
0:14:13 > 0:14:15it deep fries.
0:14:17 > 0:14:20You know they're just going to pour some oil in there, don't you?
0:14:20 > 0:14:21Well, I hope not.
0:14:23 > 0:14:26It would be nice if they could do three nice, fine crepes.
0:14:26 > 0:14:30Just a little bit of colour, not very much at all.
0:14:30 > 0:14:32Why don't you just do them nice and brown?
0:14:32 > 0:14:35If you do them too dark, you'll get the flavour
0:14:35 > 0:14:36of the actual crepe itself,
0:14:36 > 0:14:39rather than the flavour of the sauce.
0:14:39 > 0:14:42Now I've made the crepes, I'm going to make the sauce.
0:14:42 > 0:14:45The rind of the orange.
0:14:45 > 0:14:47Same with the lemon.
0:14:47 > 0:14:48The juice of the orange.
0:14:50 > 0:14:51Butter,
0:14:51 > 0:14:53into a pan - not too hot.
0:14:53 > 0:14:55Good spoonful of sugar.
0:14:55 > 0:14:57While that melts away,
0:14:57 > 0:14:59take the crepes.
0:14:59 > 0:15:01They get folded into quarters.
0:15:01 > 0:15:03I'd be tempted to roll them.
0:15:03 > 0:15:04Crepes suzettes
0:15:04 > 0:15:06are in that form!
0:15:06 > 0:15:07Don't take your eye off the butter.
0:15:07 > 0:15:09I'm fine, I can hear it.
0:15:09 > 0:15:10It's all right.
0:15:10 > 0:15:13Sauce in.
0:15:14 > 0:15:17The history of the crepe suzette is all about flambeing.
0:15:17 > 0:15:19But there's so much orange juice in this recipe,
0:15:19 > 0:15:22it's very difficult to do it. So I'm going to do a little trick.
0:15:22 > 0:15:24This is what I'd like them to do.
0:15:24 > 0:15:26To warm a pot
0:15:26 > 0:15:28with some alcohol in it.
0:15:28 > 0:15:32- So we'll give them a bottle of booze, a saucepan and a box of matches?- That's it!
0:15:32 > 0:15:34Good luck, mate.
0:15:37 > 0:15:40There you have it. Crepe suzette.
0:15:43 > 0:15:46I love this. It's just like Pancake Day all over again. Let's get 'em in.
0:15:53 > 0:15:56- OK. You all right? - Not feeling great.
0:15:56 > 0:15:58This is a skills test.
0:15:58 > 0:16:00We're going to give you ten minutes,
0:16:00 > 0:16:03and we want you to make crepe suzette.
0:16:03 > 0:16:04Right.
0:16:04 > 0:16:07Three pancakes. Make a lovely orange sauce.
0:16:07 > 0:16:09And at the end of it, flame it
0:16:09 > 0:16:12- with a little bit of alcohol.- Right. - Off you go.
0:16:13 > 0:16:16Oh! That's too much.
0:16:18 > 0:16:23You've had three minutes. Seven minutes left. You have to make those pancakes.
0:16:31 > 0:16:32HE LAUGHS
0:16:32 > 0:16:34You said you wanted it on fire, yeah?
0:16:34 > 0:16:36At the end, not halfway through.
0:16:36 > 0:16:38HE LAUGHS
0:16:42 > 0:16:43HE SIGHS
0:16:50 > 0:16:52- That's no good, is it? - HE LAUGHS
0:16:53 > 0:16:55You've got a minute left, Rich.
0:16:59 > 0:17:00HE LAUGHS
0:17:03 > 0:17:06Rich, that's it. Your time's up. Thank you.
0:17:06 > 0:17:07You got two.
0:17:14 > 0:17:16- There is no presentation there at all.- No.
0:17:16 > 0:17:18You've hacked the pancake around,
0:17:18 > 0:17:20- trying to get it out the pan with the wooden spoon.- Indeed.
0:17:26 > 0:17:28Your pancake is too thick and flabby.
0:17:28 > 0:17:30Your sauce is also too thick,
0:17:30 > 0:17:33but funnily enough, with all that booze you stuck in and a little bit of lemon juice,
0:17:33 > 0:17:35it's actually quite nice.
0:17:43 > 0:17:46Although some of your pancakes are cooked on one side,
0:17:46 > 0:17:50inside is the texture of mucus.
0:17:50 > 0:17:53- Which is not particularly favourable. - No.
0:17:53 > 0:17:56It is probably about as far from a crepe suzette
0:17:56 > 0:17:58as England is from Australia.
0:17:58 > 0:18:00HE LAUGHS
0:18:00 > 0:18:02Cheers, Rich. Off you go.
0:18:07 > 0:18:10I don't know what happened in there. It's like a bad dream.
0:18:10 > 0:18:12It just all went horribly wrong.
0:18:15 > 0:18:17HE LAUGHS
0:18:17 > 0:18:18That's better.
0:18:25 > 0:18:27We're going to give you just ten minutes.
0:18:27 > 0:18:29We want you to make a crepe suzette.
0:18:29 > 0:18:33And then we want you to set it all aflame.
0:18:33 > 0:18:34Of you go, Zo'.
0:18:49 > 0:18:52You've had three minutes. You've got seven minutes left.
0:19:01 > 0:19:03Just two minutes left now.
0:19:06 > 0:19:07What happened to our flame?
0:19:07 > 0:19:09Can I not flame it on the plate?
0:19:14 > 0:19:18Maybe there's not enough alcohol still in it.
0:19:18 > 0:19:19Can I put up the alcohol in it and see?
0:19:19 > 0:19:21Is this dangerous?
0:19:21 > 0:19:23Only if you drop it on your foot.
0:19:25 > 0:19:27Can I put them back in there
0:19:27 > 0:19:28and try and do it?
0:19:31 > 0:19:34I need to light this, if it's the last thing I do.
0:19:36 > 0:19:38- Amazing! - JOHN AND GREGG CHEER
0:19:38 > 0:19:41I did the light thing. Let's get it on the plate.
0:19:42 > 0:19:44Zoe, time's up.
0:19:45 > 0:19:47Take a breath. Bravo.
0:19:47 > 0:19:49Gosh!
0:19:55 > 0:19:58As much as I admire the fact you were going to get this whole thing flamed -
0:19:58 > 0:20:00regardless, by hook or by crook -
0:20:00 > 0:20:03by doing what you did with that hot pan,
0:20:03 > 0:20:05you've now burnt your pancakes.
0:20:14 > 0:20:15Huh!
0:20:15 > 0:20:17- Huh!- It's very alcoholic.
0:20:17 > 0:20:19The heat from the amount of alcohol on those pancakes
0:20:19 > 0:20:22gets right in the back of your throat.
0:20:22 > 0:20:26The sauce needs a lot more orange juice and butter and sugar mixed together,
0:20:26 > 0:20:27and your pancakes are a bit too thick.
0:20:27 > 0:20:29Which is a real shame.
0:20:36 > 0:20:38I like your sauce. There's not enough of it.
0:20:38 > 0:20:41But it's sweet and it's sharp and it's nice.
0:20:41 > 0:20:44Those pancakes are so thick, they're like potato cakes.
0:20:44 > 0:20:46You could use that as a draught excluder.
0:20:46 > 0:20:48SHE LAUGHS
0:20:48 > 0:20:51- Zoe, thank you very much. Off you go.- Thank you very much.
0:21:01 > 0:21:06I think they liked my sauce, but generally I just made a complete mess of the pancakes.
0:21:13 > 0:21:17We're going to give you ten minutes. We want you to make crepes suzettes.
0:21:17 > 0:21:19- Good luck.- Thank you.
0:21:33 > 0:21:34I'm just thinking.
0:21:36 > 0:21:37What are you thinking, Danny?
0:21:37 > 0:21:41- I'm just thinking about how to make my sauce. - You've got seven minutes left.
0:21:48 > 0:21:50You are halfway.
0:21:57 > 0:21:58Wa-hey!
0:22:00 > 0:22:01Minute left.
0:22:01 > 0:22:04There's a bit of flame at the end?
0:22:04 > 0:22:05That's my hair gone(!)
0:22:12 > 0:22:14That's it. Time's up.
0:22:26 > 0:22:28Not bad. They're a bit thick.
0:22:28 > 0:22:29I like the sauce.
0:22:29 > 0:22:31Sharp! Strong!
0:22:31 > 0:22:34The one thing you didn't add was butter.
0:22:34 > 0:22:37It would have been thick, sticky, coating everything.
0:22:37 > 0:22:38Not bad, Danny.
0:22:45 > 0:22:47Your pancakes are inconsistent.
0:22:47 > 0:22:50First one, quite thick. The one in the middle, absolutely perfect.
0:22:50 > 0:22:51The last one, because you ran out of time,
0:22:51 > 0:22:53is not quite cooked enough.
0:22:53 > 0:22:55But, saying all that,
0:22:55 > 0:22:57Danny - not a bad job.
0:22:59 > 0:23:01Danny, thanks very much, mate. Off you go.
0:23:06 > 0:23:07Not bad.
0:23:12 > 0:23:13I'm my own biggest critic.
0:23:13 > 0:23:17And I will push myself to do better and better.
0:23:17 > 0:23:20That wasn't perfect, and that's what I've got to aim for.
0:23:27 > 0:23:29- You all right, Cheryl?- No!
0:23:29 > 0:23:31We want you to make a crepe suzette,
0:23:31 > 0:23:33in just ten minutes.
0:23:34 > 0:23:37Just so you know, we only want three.
0:23:37 > 0:23:39How many do we want, Cheryl?
0:23:39 > 0:23:41- 72(!)- That's it. Off you go.
0:23:46 > 0:23:50OK. Is that too thin? You're not going to tell me, are you?
0:23:50 > 0:23:52Shall I make the crepes now or orange...?
0:23:52 > 0:23:54No, I'll do the crepes first.
0:23:54 > 0:23:55OK.
0:23:55 > 0:23:59- Who are you talking to?- Me! I talk to me all the time. My kids think I'm going mad.
0:24:05 > 0:24:07- Very good.- Thank you.
0:24:14 > 0:24:17- You've got just two minutes left? - Only two minutes?!
0:24:17 > 0:24:19Oh, no!
0:24:19 > 0:24:21It's cos you rabbit too much.
0:24:21 > 0:24:22I know, I do rabbit. I know I do.
0:24:27 > 0:24:29Come on! Come on!
0:24:31 > 0:24:33This one might not be as good as the others.
0:24:33 > 0:24:35Don't eat that one.
0:24:37 > 0:24:38You've got 30 seconds.
0:24:38 > 0:24:40- OK!- Be quick, quick.
0:24:42 > 0:24:44Come on. Will it light?
0:24:47 > 0:24:48No.
0:24:48 > 0:24:49Yes!
0:24:49 > 0:24:51Lit and went out.
0:24:55 > 0:24:57THEY LAUGH
0:25:00 > 0:25:03That's it. Time's up. Done.
0:25:03 > 0:25:04Finished. Thank you.
0:25:04 > 0:25:06HE LAUGHS
0:25:06 > 0:25:08Cor blimey!
0:25:11 > 0:25:15I like the fact you've actually folded exactly the right shape.
0:25:15 > 0:25:17I think it's great.
0:25:23 > 0:25:28If it hadn't had been for all that orange liqueur poured on at the last minute,
0:25:28 > 0:25:30they would have been perfect.
0:25:30 > 0:25:32Your sauce is sticky and sweet.
0:25:32 > 0:25:34Your pancakes are perfectly cooked.
0:25:34 > 0:25:36They're absolutely the right thickness.
0:25:36 > 0:25:40I just want you to take it a little bit more seriously for me.
0:25:40 > 0:25:43Cos I reckon you could be a really, really good cook.
0:25:51 > 0:25:54The whole thing now just tastes like a bottle of booze.
0:25:54 > 0:25:56But when you get through that,
0:25:56 > 0:25:58you find a beautiful, sticky, sweet,
0:25:58 > 0:26:00sharp orange sauce underneath
0:26:00 > 0:26:03across very thin, beautiful crepes.
0:26:03 > 0:26:05It's top drawer!
0:26:07 > 0:26:08Thank you very much indeed.
0:26:08 > 0:26:10Thank you!
0:26:14 > 0:26:15Very good. Best one of the day.
0:26:18 > 0:26:20I was thrilled with Gregg and John's comments.
0:26:20 > 0:26:25This competition really gets your adrenalin racing.
0:26:25 > 0:26:28But I'm so enjoying it. I'm really, really enjoying it.
0:26:28 > 0:26:30I can't stop smiling.
0:26:32 > 0:26:34I like this.
0:26:35 > 0:26:37What a great day today. Four celebs.
0:26:37 > 0:26:39We had no idea what they were going to be like,
0:26:39 > 0:26:43and actually, we've got a decent competition on our hands.
0:26:44 > 0:26:46The pick of the bunch was Cheryl.
0:26:46 > 0:26:49Just in the way that she did that crepe suzette.
0:26:49 > 0:26:52She went a little bit wild with her mystery box
0:26:52 > 0:26:54and gave us three dishes.
0:26:54 > 0:26:57If she wants to stay in this competition, she has to follow instruction.
0:26:57 > 0:27:01I didn't do everything absolutely right, but I did my very best.
0:27:01 > 0:27:04I'm pretty chuffed with myself at the moment.
0:27:06 > 0:27:07Zoe, you know,
0:27:07 > 0:27:11for someone who confesses to not cooking very much at home,
0:27:11 > 0:27:13she could be a natural, John.
0:27:13 > 0:27:16It's whether she actually has any foundation to her cookery at all.
0:27:18 > 0:27:20With every different task,
0:27:20 > 0:27:22I've no idea what is going to be put in front of me,
0:27:22 > 0:27:23but I'm totally up for it.
0:27:23 > 0:27:27I'm here to learn, and yes - so far, so good.
0:27:29 > 0:27:33Danny has got skill, but it's not always perfect.
0:27:33 > 0:27:35He'll have to eradicate the silly mistakes.
0:27:35 > 0:27:38I feel like I could have done a bit better.
0:27:38 > 0:27:40But I've got to learn from that, move on.
0:27:40 > 0:27:42And tomorrow's another day.
0:27:42 > 0:27:46Rich hasn't had a good start to the competition,
0:27:46 > 0:27:49but we know, with Masterchef, anything can happen.
0:27:49 > 0:27:50And he can pull it back.
0:27:50 > 0:27:53I think I've just got to try and build my confidence up tonight,
0:27:53 > 0:27:56and come back tomorrow fighting.
0:27:56 > 0:28:01I can't wait for tomorrow. I'm really looking forward to the rest of this competition with these four.
0:28:06 > 0:28:09Next time, the celebrities face their first outside challenge.
0:28:11 > 0:28:13If you want to lose weight, work in a kitchen.
0:28:13 > 0:28:15This is better than a five-mile run, I tell you.
0:28:15 > 0:28:17Are you being paid by the word?
0:28:17 > 0:28:18No-one could afford that.
0:28:18 > 0:28:21- Are you comfortable with presentation?- No.
0:28:21 > 0:28:23We've 120 people to feed, so keep moving.
0:28:23 > 0:28:25We are so feeling the pressure!
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd