Episode 16 Celebrity MasterChef

We've got 16 celebrities

battling it out to win the Masterchef crown.

I'm pretty terrified.

These celebrities have already made a name for themselves

in their own professions.

But can they cut it in the kitchen?

By my nature, I'm competitive at everything I do.

I'm absolutely thrilled to be here

and hopefully Gregg and John will be nice!

Cooking doesn't get tougher than this!

These four celebrities are taking on the challenge

to become the next Masterchef champion.

But at the end of this week, only the best cooks

will go through.

If I can come out of today

without having given anyone any food poisoning,

I'll be... I'll be happy.

I've been having sleepless nights thinking about it,

I'm feeling a bit, kind of, out of my depth in a way.

I'm not sure how well I will do. It depends on the other contestants!

I would love to win this competition!

That would be amazing!

In all senses of the word. It'd be astonishing if I won!

We have got four fresh-faced celebs that we are going

to put through their paces.

These guys have no idea what they're in for.

Welcome to Celebrity Masterchef.

Your first test is the mystery box.

Inside that box there are a set of ingredients

and we'd like you to cook for us just one plate of food.

Reveal your ingredients.

Ah! Oh!

Today's main ingredient is cuttlefish.

SHE LAUGHS

The box also includes chorizo,

arborio rice,

coconut milk,

mango,

butternut squash,

basil

and olives.

50 minutes, ladies and gentlemen.

Let's cook!

What am I going to do with this bleedin' thing?

Oh, it's all slimy!

Oh, I can't... I can't even look at it!

Former England footballer Danny Mills

regularly cooks for his wife and children.

I've competed in a few tournaments. I don't think I'll have the crowd to contend with, or people booing,

although John and Gregg might do that at times.

Danny, we watch a lot of people, right?

You know how to use a knife.

I can use a knife.

Hunter-gatherer. Cooking it will be the challenge, I think.

-What will you cook for us?

-I'm not quite sure yet.

I'm thinking, there's risotto there, there's a squash there.

And obviously the cuttlefish that I've never seen before in my life.

I guess I'll have to make it up.

-Good luck, mate.

-Thank you.

Danny's great with a knife, but right now has no idea what he's going to do.

If Danny doesn't make his mind up soon,

we will get a nondescript thing that's been well chopped.

You've had ten minutes!

40 minutes left. Use them wisely.

Singer and TV presenter, Cheryl Baker,

has experience of tough competitions,

having won the 1981 Eurovision Song Contest.

I'm not that inventive with food.

If you said to me,

"Impress me with these ingredients," I'd go,

"Let's put it all in a pot and boil it up."

So, I hope that please them.

Cheryl, you squealed when you lifted the lid of the box.

I've never seen anything so ugly.

Have you decided what you're going to do now?

-Are you still "making your mind up"?

-Oh, boom-boom(!)

I am still making my mind up.

I'm going to do some kind of a paella.

I have cut up some of the cuttlefish.

I don't know if it's the right bit.

It's all going in with some chorizo, and some other stuff.

Cheryl, if you can make this taste good,

I'll be really impressed.

-So will I!

-SHE LAUGHS

Blimey. If that's cuttlefish, you can keep it.

Cheryl has taken risotto rice,

and she's trying to cook it like a paella.

I've never seen that done,

so right now I have no idea how that will turn out.

But now she's also making omelette. I don't know how that works.

What's she doing? Tapas?

You're now halfway.

You've got 25 minutes left.

Rich McCourt, of CBBC's Dick and Dom,

inherited his love of food from his mother,

whilst growing up in Sheffield.

I'd be gutted if I went out in the first round.

I'd get so much gyp off my mates, especially Dom.

My whole family, as well, cos I usually brag to them about what a good cook I am.

But again, the nerves may kick in. It may not all go to plan. We'll see.

Rich, how are you getting on?

When I first lifted the box up and saw the ingredients,

I was a bit gobsmacked, to be honest.

I'd never seen a cuttlefish before in my life.

I thought, "Right, keep it simple."

A simple butternut squash risotto, with a bit of a kick.

And I'm producing a bit of a stock, as we speak.

His stock consists of some basil thrown into water.

-HE LAUGHS

-But you've got to remember,

the stuff we usually do on TV,

-the food ends up on people's faces.

-Yes.

So this is a bit different for me.

Make it a good 'un.

Rich, I think, is taking the easy option,

and he's making a risotto.

Fine, if it's a beautiful risotto.

Just 15 minutes of cooking time left.

When Zoe Salmon was a Blue Peter presenter,

she travelled the world, sampling different cuisines.

I want to learn, and so I'm here

just to absorb as much as possible.

I don't want to waste the opportunity.

Zoe, the cuttlefish?!

Yes, I don't really know what I'm doing,

but I've taken the fish

and made it into little chips.

I'm going to put it all in a bed of spinach and pineapple,

and hope for the best.

-That's the plan, and I'm just...

-SHE LAUGHS

So you're attempting this on a wing and a prayer, really?

I swear I am. I've no idea what I'm doing.

But actually, when I tasted it...

Maybe my taste buds are crazy,

but I thought it tasted OK.

I'm still breathing, so that's good!

I applaud Zoe because she got stuck into that cuttlefish,

and I think that's absolutely brilliant.

How the dish is going to turn out, I'm not quite sure.

Three minutes. Just three minutes.

Come on, put it on plates!

Right, time's up!

Cheryl, we asked you to cook for us one dish in 50 minutes.

You did 50 dishes in one minute!

-Was it only one dish?

-Did you listen to anything we said?

-No.

-Of course not. Thanks very much(!)

Cheryl has made

cuttlefish and chorizo paella,

using arborio rice,

with butternut squash, olives and garam masala.

This rice malarkey just looks like you've slung everything in a pot and stirred it.

(That's exactly what I did!)

The combination of the rice and the chorizo and the chilli

is really, really nice. But for me, the combination

of olive and garam masala doesn't work.

She has also decided to make a cheese and basil omelette,

and a tropical cheesecake, topped with mango and pineapple.

Your omelette is very strong with cheese. Lots of basil running through it.

Whether it's a tortilla or an omelette, I'm not quite sure.

Let's have a look at this pudding.

-That's really good!

-Is it?!

-A three-year-old could do it...

-That's true!

-..but it's really good.

I'd just wish you'd have thrown all your energy into one.

'I was fairly pleased with the way that went.'

I thought we had to make as much as we possibly could,

so that's why I ended up with three. I was even thinking of a fourth!

Rich has made a roasted butternut squash risotto,

using a basil stock, with chilli and coriander.

The underlying flavour running through the whole thing

is the tinniness of that boiled basil.

Like you're eating a filling.

It's not right, mate, I'm sorry.

I like you, but that is nasty.

Look. That's a little bit of the rice I just bit through.

And it's firm and chalky.

And the bits of onions are crunchy, as well.

They're not softened enough, so it makes it really strong.

I am just going to forget it ever happened,

and look at you again in the second round.

Cheers.

'I don't think John and Gregg were impressed, at all.'

I think I've got to put this aside now and motor on.

Zoe deep fried the cuttlefish and spiced it with garam masala,

and has served it on a bed of chilli, spinach and pineapple.

Ha-ha-ha-ha!

That's nice.

Is it?

Yeah! It's a complete fluke, but it's nice.

SHE LAUGHS

You have the spice of the chilli with the sweetness of the pineapple,

which has been warmed.

Then you have this cuttlefish, which is lovely and soft,

crusted with garam masala,

and it works.

It's really, really good!

OK. Thank you.

SHE LAUGHS

I'm really honestly overwhelmed about the positive feedback.

I'm sure it was beginner's luck, but I hope it lasts a little bit longer, the luck.

Danny has fried the cuttlefish with chorizo and paprika,

and served it with a mango salsa.

He has also made

a red pepper and chilli risotto,

using coconut milk.

I'm really impressed how well you've cooked that cuttlefish.

With the chorizo sausage and the salsa, it's a great combination.

I don't believe there is any room for a coconut-sweetened risotto.

It's risotto meets rice pudding.

-I knew you liked puddings.

-Yeah, not with a cuttlefish.

Lots of nice little ideas.

The cuttlefish, I really like,

with that spicy sausage and the salsa.

I wish there was more of that.

So, Danny, it's half-time.

Are you one-nil up or one-nil down?

I think I might just be one-nil down,

but second half to play.

Some good, some not so good.

I'm a little bit disappointed.

But I think I have to learn from that.

Get a plan.

Just keep it simple.

Maybe not try too hard.

Varying degrees of success in this first round.

The next time we see you,

we have a really exciting test.

Thank you very much. We'll see you soon.

Whoa!

That was mad!

I found that really interesting. I think there was some really good cooking in here.

Whether these guys have got skill or not,

we're about to find out.

A skills test for our celebrities. You have some lovely stuff on the bench.

What are you going to make?

A crepe suzette. An absolute classic.

Fine crepes and then an orange sauce.

A crepe is simply flour, eggs,

and milk.

Crepe pan.

If you cook a pancake or a crepe in lots of oil,

it deep fries.

You know they're just going to pour some oil in there, don't you?

Well, I hope not.

It would be nice if they could do three nice, fine crepes.

Just a little bit of colour, not very much at all.

Why don't you just do them nice and brown?

If you do them too dark, you'll get the flavour

of the actual crepe itself,

rather than the flavour of the sauce.

Now I've made the crepes, I'm going to make the sauce.

The rind of the orange.

Same with the lemon.

The juice of the orange.

Butter,

into a pan - not too hot.

Good spoonful of sugar.

While that melts away,

take the crepes.

They get folded into quarters.

I'd be tempted to roll them.

Crepes suzettes

are in that form!

Don't take your eye off the butter.

I'm fine, I can hear it.

It's all right.

Sauce in.

The history of the crepe suzette is all about flambeing.

But there's so much orange juice in this recipe,

it's very difficult to do it. So I'm going to do a little trick.

This is what I'd like them to do.

To warm a pot

with some alcohol in it.

-So we'll give them a bottle of booze, a saucepan and a box of matches?

-That's it!

Good luck, mate.

There you have it. Crepe suzette.

I love this. It's just like Pancake Day all over again. Let's get 'em in.

-OK. You all right?

-Not feeling great.

This is a skills test.

We're going to give you ten minutes,

and we want you to make crepe suzette.

Right.

Three pancakes. Make a lovely orange sauce.

And at the end of it, flame it

-with a little bit of alcohol.

-Right.

-Off you go.

Oh! That's too much.

You've had three minutes. Seven minutes left. You have to make those pancakes.

HE LAUGHS

You said you wanted it on fire, yeah?

At the end, not halfway through.

HE LAUGHS

HE SIGHS

-That's no good, is it?

-HE LAUGHS

You've got a minute left, Rich.

HE LAUGHS

Rich, that's it. Your time's up. Thank you.

You got two.

-There is no presentation there at all.

-No.

You've hacked the pancake around,

-trying to get it out the pan with the wooden spoon.

-Indeed.

Your pancake is too thick and flabby.

Your sauce is also too thick,

but funnily enough, with all that booze you stuck in and a little bit of lemon juice,

it's actually quite nice.

Although some of your pancakes are cooked on one side,

inside is the texture of mucus.

-Which is not particularly favourable.

-No.

It is probably about as far from a crepe suzette

as England is from Australia.

HE LAUGHS

Cheers, Rich. Off you go.

I don't know what happened in there. It's like a bad dream.

It just all went horribly wrong.

HE LAUGHS

That's better.

We're going to give you just ten minutes.

We want you to make a crepe suzette.

And then we want you to set it all aflame.

Of you go, Zo'.

You've had three minutes. You've got seven minutes left.

Just two minutes left now.

What happened to our flame?

Can I not flame it on the plate?

Maybe there's not enough alcohol still in it.

Can I put up the alcohol in it and see?

Is this dangerous?

Only if you drop it on your foot.

Can I put them back in there

and try and do it?

I need to light this, if it's the last thing I do.

-Amazing!

-JOHN AND GREGG CHEER

I did the light thing. Let's get it on the plate.

Zoe, time's up.

Take a breath. Bravo.

Gosh!

As much as I admire the fact you were going to get this whole thing flamed -

regardless, by hook or by crook -

by doing what you did with that hot pan,

you've now burnt your pancakes.

Huh!

-Huh!

-It's very alcoholic.

The heat from the amount of alcohol on those pancakes

gets right in the back of your throat.

The sauce needs a lot more orange juice and butter and sugar mixed together,

and your pancakes are a bit too thick.

Which is a real shame.

I like your sauce. There's not enough of it.

But it's sweet and it's sharp and it's nice.

Those pancakes are so thick, they're like potato cakes.

You could use that as a draught excluder.

SHE LAUGHS

-Zoe, thank you very much. Off you go.

-Thank you very much.

I think they liked my sauce, but generally I just made a complete mess of the pancakes.

We're going to give you ten minutes. We want you to make crepes suzettes.

-Good luck.

-Thank you.

I'm just thinking.

What are you thinking, Danny?

-I'm just thinking about how to make my sauce.

-You've got seven minutes left.

You are halfway.

Wa-hey!

Minute left.

There's a bit of flame at the end?

That's my hair gone(!)

That's it. Time's up.

Not bad. They're a bit thick.

I like the sauce.

Sharp! Strong!

The one thing you didn't add was butter.

It would have been thick, sticky, coating everything.

Not bad, Danny.

Your pancakes are inconsistent.

First one, quite thick. The one in the middle, absolutely perfect.

The last one, because you ran out of time,

is not quite cooked enough.

But, saying all that,

Danny - not a bad job.

Danny, thanks very much, mate. Off you go.

Not bad.

I'm my own biggest critic.

And I will push myself to do better and better.

That wasn't perfect, and that's what I've got to aim for.

-You all right, Cheryl?

-No!

We want you to make a crepe suzette,

in just ten minutes.

Just so you know, we only want three.

How many do we want, Cheryl?

-72(!)

-That's it. Off you go.

OK. Is that too thin? You're not going to tell me, are you?

Shall I make the crepes now or orange...?

No, I'll do the crepes first.

OK.

-Who are you talking to?

-Me! I talk to me all the time. My kids think I'm going mad.

-Very good.

-Thank you.

-You've got just two minutes left?

-Only two minutes?!

Oh, no!

It's cos you rabbit too much.

I know, I do rabbit. I know I do.

Come on! Come on!

This one might not be as good as the others.

Don't eat that one.

You've got 30 seconds.

-OK!

-Be quick, quick.

Come on. Will it light?

No.

Yes!

Lit and went out.

THEY LAUGH

That's it. Time's up. Done.

Finished. Thank you.

HE LAUGHS

Cor blimey!

I like the fact you've actually folded exactly the right shape.

I think it's great.

If it hadn't had been for all that orange liqueur poured on at the last minute,

they would have been perfect.

Your sauce is sticky and sweet.

Your pancakes are perfectly cooked.

They're absolutely the right thickness.

I just want you to take it a little bit more seriously for me.

Cos I reckon you could be a really, really good cook.

The whole thing now just tastes like a bottle of booze.

But when you get through that,

you find a beautiful, sticky, sweet,

sharp orange sauce underneath

across very thin, beautiful crepes.

It's top drawer!

Thank you very much indeed.

Thank you!

Very good. Best one of the day.

I was thrilled with Gregg and John's comments.

This competition really gets your adrenalin racing.

But I'm so enjoying it. I'm really, really enjoying it.

I can't stop smiling.

I like this.

What a great day today. Four celebs.

We had no idea what they were going to be like,

and actually, we've got a decent competition on our hands.

The pick of the bunch was Cheryl.

Just in the way that she did that crepe suzette.

She went a little bit wild with her mystery box

and gave us three dishes.

If she wants to stay in this competition, she has to follow instruction.

I didn't do everything absolutely right, but I did my very best.

I'm pretty chuffed with myself at the moment.

Zoe, you know,

for someone who confesses to not cooking very much at home,

she could be a natural, John.

It's whether she actually has any foundation to her cookery at all.

With every different task,

I've no idea what is going to be put in front of me,

but I'm totally up for it.

I'm here to learn, and yes - so far, so good.

Danny has got skill, but it's not always perfect.

He'll have to eradicate the silly mistakes.

I feel like I could have done a bit better.

But I've got to learn from that, move on.

And tomorrow's another day.

Rich hasn't had a good start to the competition,

but we know, with Masterchef, anything can happen.

And he can pull it back.

I think I've just got to try and build my confidence up tonight,

and come back tomorrow fighting.

I can't wait for tomorrow. I'm really looking forward to the rest of this competition with these four.

Next time, the celebrities face their first outside challenge.

If you want to lose weight, work in a kitchen.

This is better than a five-mile run, I tell you.

Are you being paid by the word?

No-one could afford that.

-Are you comfortable with presentation?

-No.

We've 120 people to feed, so keep moving.

We are so feeling the pressure!

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