0:00:03 > 0:00:06We've got 16 celebrities battling it out
0:00:06 > 0:00:08to win the MasterChef crown.
0:00:11 > 0:00:15If you ever want to lose weight, come and work in a kitchen.
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 > 0:00:23But can they cut it in the kitchen?
0:00:23 > 0:00:24'Relaxed' is probably a word
0:00:24 > 0:00:28that should never be used in a cooking environment.
0:00:28 > 0:00:31Whoo-hoo-hoo! Can we start?
0:00:33 > 0:00:36Cooking 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.
0:00:56 > 0:00:58Obviously, you have no idea
0:00:58 > 0:01:02what is in store, but can't wait to find out and get stuck in.
0:01:02 > 0:01:05Cos you don't know, it's difficult to get nervous about it.
0:01:05 > 0:01:09Once you find out, then you start panicking and start sweating.
0:01:09 > 0:01:11We've been given chefs' whites,
0:01:11 > 0:01:13so we must be going into some professional kitchen.
0:01:13 > 0:01:15'I'm feeling pretty rubbish,
0:01:15 > 0:01:18'cos yesterday was a bit of a disaster.
0:01:18 > 0:01:20'I'm starting today fresh,'
0:01:20 > 0:01:22like this is the beginning of Celebrity MasterChef,
0:01:22 > 0:01:25and I'm going to go in there and give it my all.
0:01:38 > 0:01:42Good morning. Welcome to Google, the global technology company.
0:01:42 > 0:01:45You are standing in their very funky rooftop restaurant.
0:01:45 > 0:01:49Today, your task is all about mass catering,
0:01:49 > 0:01:52but also working together.
0:01:52 > 0:01:54And our teams are...
0:01:54 > 0:01:58Zoe and Danny... and Cheryl and Rich.
0:01:59 > 0:02:02You have just two-and-a-half hours
0:02:02 > 0:02:05in which time you need to cook these wonderful people
0:02:05 > 0:02:08a very delicious lunch. Good luck, off you go.
0:02:12 > 0:02:16Google's UK base was launched in 2002
0:02:16 > 0:02:18with a staff of just 20.
0:02:18 > 0:02:23A decade later, the workforce numbers over 1,000.
0:02:25 > 0:02:29In charge of feeding them is executive chef Adrian Evans.
0:02:31 > 0:02:35Welcome to the kitchens. We've got 120 Googlers coming in for lunch,
0:02:35 > 0:02:37so let's get cracking, guys.
0:02:41 > 0:02:44They now have to come up with their menus from a selection
0:02:44 > 0:02:46of chicken, minced lamb,
0:02:46 > 0:02:50cream cheese, eggs, pasta,
0:02:50 > 0:02:52couscous, spices
0:02:52 > 0:02:55and a large variety of vegetables
0:02:55 > 0:02:58and fresh, dried and tinned fruit.
0:03:02 > 0:03:05- What the hell's that? Is that coriander?- Yeah.
0:03:05 > 0:03:07They're going to be hungry as well.
0:03:07 > 0:03:10- We've got to make it enough for 50. - I know!
0:03:10 > 0:03:15- How do you do that?- Just put a load in and hope for the best.
0:03:15 > 0:03:18This is the smartest staff canteen I think I've ever seen.
0:03:18 > 0:03:22I tell you, it can't be mass catering slop, John, can it?
0:03:22 > 0:03:24I mean, it's going to have to be pretty.
0:03:24 > 0:03:27Yeah. It's got to be forward thinking.
0:03:27 > 0:03:29So, what about a vegetarian dish?
0:03:29 > 0:03:31It's got to be attractive and appealing
0:03:31 > 0:03:34so they'll look at it and want to have it.
0:03:34 > 0:03:35Almost like a stir-fry.
0:03:35 > 0:03:38We could go along the tagine-type thought.
0:03:38 > 0:03:41How about we make a crumble?
0:03:41 > 0:03:44Do the crumble so that it's all just on top, you know?
0:03:44 > 0:03:46- Deconstruct a crumble?- Yeah.
0:03:46 > 0:03:49- Summer fruit cheesecake. - Summer fruit? Yeah, good call.
0:03:49 > 0:03:53Just give me the easy jobs on that cos I'm not good at desserts.
0:03:53 > 0:03:55Right, guys. What have you got for me?
0:03:55 > 0:03:58Simple. Small meatballs to start with,
0:03:58 > 0:04:01with a spicy tomato sauce. Maybe some roast potatoes.
0:04:01 > 0:04:04Vegetarian option - rice, put in some turmeric,
0:04:04 > 0:04:06make it really bright and vibrant.
0:04:06 > 0:04:09Lots of chopped vegetables, and then we both think
0:04:09 > 0:04:12we should go for the crumble for dessert, right?
0:04:12 > 0:04:15Fantastic. We need to get cracking, guys. I'll leave it with you.
0:04:17 > 0:04:19OK, guys. What have we got?
0:04:19 > 0:04:21We're set on the dessert,
0:04:21 > 0:04:24which is going to be a summer fruit cheesecake.
0:04:24 > 0:04:26- Lovely.- Good, good. That's good.
0:04:26 > 0:04:29- I'm going to try a Thai chicken curry.- Don't say "try".
0:04:29 > 0:04:34- I'm going to do...- Yes! This is it! And I'm going to do a veggie chilli.
0:04:34 > 0:04:36What are you going to use to make the chilli?
0:04:36 > 0:04:38You got any red kidney beans?
0:04:38 > 0:04:41No, and that's why we might need to look at that one.
0:04:41 > 0:04:46We've got North African spices. Why don't you change to a tagine?
0:04:46 > 0:04:48I said that. I wrote it down and crossed it out.
0:04:48 > 0:04:49Yeah? Serve it with couscous?
0:04:49 > 0:04:51Yeah, that's a good idea.
0:04:51 > 0:04:54- Possibly, possibly. I don't know. I haven't got a clue.- OK.
0:04:54 > 0:04:57OK? Happy with that menu? Let's get going.
0:04:57 > 0:05:00- OK. Sorry, mate.- Oh, God!
0:05:00 > 0:05:04'This could be fantastic and this could be an absolute disaster.'
0:05:04 > 0:05:06Haute cuisine!
0:05:06 > 0:05:09Or horrible cuisine as it may turn out.
0:05:09 > 0:05:12Whoo-hoo-hoo! Can we start?
0:05:16 > 0:05:19Let's just take stuff for the sake of it.
0:05:19 > 0:05:23In most mass catering situations, the first priority is cost
0:05:23 > 0:05:27per meal and the second priority is quality. Here, it's reversed.
0:05:27 > 0:05:30I don't know any other company that offers the food we get here.
0:05:30 > 0:05:33London has some of the best food in the world,
0:05:33 > 0:05:36but we have some of the best food in the world in the office!
0:05:36 > 0:05:39Right, do we need to get on these biscuits?
0:05:42 > 0:05:45We both made the decision to start on the summer fruit cheesecake.
0:05:45 > 0:05:47We've got to get the dessert out the way cos it needs to set.
0:05:47 > 0:05:51Guys, don't forget, we're cooking for 120 people, yeah?
0:05:51 > 0:05:53No pressure then(!)
0:05:53 > 0:05:55We're trying to work out how many packets that small
0:05:55 > 0:06:00you'll need for 120 people. I'm going for everything we've got.
0:06:00 > 0:06:03Cos they've got all these little glasses, we're going to make
0:06:03 > 0:06:06individual cheesecakes, which will look cute.
0:06:06 > 0:06:08And also the bases don't have to be as perfectly set.
0:06:08 > 0:06:11So it'll be a bit easier on us.
0:06:14 > 0:06:17The mains are obviously most important to start with.
0:06:17 > 0:06:18They have the most work,
0:06:18 > 0:06:21so we're going to have to get everything prepared.
0:06:21 > 0:06:25Meatball Man over there is going to do that course,
0:06:25 > 0:06:28and I am going to focus on the vegetarian option.
0:06:30 > 0:06:34A lot to do. Not very much time to talk.
0:06:39 > 0:06:42Now, this rice, what's this? Like a rice stir-fry, is it?
0:06:42 > 0:06:45- Erm...- Similar. - Yeah-ish. We're going to make...
0:06:45 > 0:06:49You're not just sticking it in a pot and stirring it about, are you?
0:06:49 > 0:06:53We're going to roast the vegetables, Get lots of herbs and flavour.
0:06:53 > 0:06:54It's about looking colourful, taste as well.
0:06:54 > 0:06:56Are you being paid by the word?
0:06:56 > 0:06:59No-one could afford that!
0:06:59 > 0:07:03Still sounds like you're going to stick it in a pot and stir it to me.
0:07:09 > 0:07:13- We're going to need more courgettes in that, aren't we?- Yeah.
0:07:13 > 0:07:16- You've had 20 minutes. - Yes, chef.- Thank you.
0:07:19 > 0:07:22- So after this I'll melt some butter, yeah?- Yep.
0:07:25 > 0:07:27Melt, butter, melt!
0:07:27 > 0:07:30- Mix it in.- Into the biscuits? - Yeah, yeah.
0:07:30 > 0:07:32- Whoo!- Yeah.
0:07:33 > 0:07:36I hope you don't mind me saying, but you need a big round.
0:07:36 > 0:07:38I certainly do. When I went back home yesterday,
0:07:38 > 0:07:42I was in a bit of a mess and I've had to have a word with myself
0:07:42 > 0:07:46and I thought, forget yesterday, come back today stronger, go for it.
0:07:46 > 0:07:48Cheryl's great. She's guiding me through.
0:07:48 > 0:07:52Mate, you need to seriously focus. I've got confidence in you.
0:07:52 > 0:07:54Cheers, mate.
0:07:55 > 0:07:59Saucepans? Saucepans, saucepans. Saucepans?
0:07:59 > 0:08:02Saucepans? Where's the saucepans?
0:08:07 > 0:08:09- How are we getting on? - We're just preparing the fruit.
0:08:09 > 0:08:12Once we've got these out of the way, then we start on the main event.
0:08:12 > 0:08:14OK, great. Crack on, guys.
0:08:16 > 0:08:19- Just get it in the glasses.- Yeah. - Just over 50 glasses there.- Yeah.
0:08:25 > 0:08:28If in doubt, use a bottle of lemon juice.
0:08:28 > 0:08:31I always find it does the trick to squash down a cheesecake base.
0:08:31 > 0:08:33Top tip from Dick there.
0:08:35 > 0:08:38Right. Perfect. Let's do the cream cheese and stuff.
0:08:38 > 0:08:40Would you believe it? 50 exactly,
0:08:40 > 0:08:44- with no more base left. Ah! - Good bloke!
0:08:44 > 0:08:46Ah, this is going to take forever.
0:08:46 > 0:08:50If you ever want to lose weight, come and work in a kitchen.
0:08:50 > 0:08:53This is better than a five-mile run, I tell you.
0:08:53 > 0:08:57- Not easy.- That's fabulous. Loving it. It looks great.
0:09:06 > 0:09:08It's going all right, I think.
0:09:08 > 0:09:11I'm sure there's normally people that know what they're doing,
0:09:11 > 0:09:14but we're going to have a go. I'll be confident when it's over.
0:09:17 > 0:09:20There's harissa to give them spice. A bit of onion, salt, pepper,
0:09:20 > 0:09:23all that sort of thing. Excuse me while I just go past.
0:09:23 > 0:09:27Meanwhile, Zoe's still working on her rice dish.
0:09:27 > 0:09:29It's just taking forever to prep these vegetables.
0:09:32 > 0:09:36It's ridiculous just how long it's taking. It's...argh!
0:09:39 > 0:09:43It's just frustrating because I just want to get it in the oven
0:09:43 > 0:09:45then I can relax. Well, I say the word "relax",
0:09:45 > 0:09:46I don't know why I'm saying that.
0:09:46 > 0:09:49It's a word that should never be used in a cooking environment.
0:09:53 > 0:09:56Who's going to do the dessert? Whoever finishes first?
0:09:56 > 0:09:59We'll hopefully get there at the same time and then both go for it
0:09:59 > 0:10:02because we're probably going to be running out of time.
0:10:02 > 0:10:05That means these vegetarian and meat dishes have to be
0:10:05 > 0:10:09finished well before time to get on with the dessert.
0:10:09 > 0:10:12- We know.- We're right on that. - All right, all right.
0:10:17 > 0:10:19Right, guys, you've had an hour.
0:10:19 > 0:10:22You've an hour and a half left to go. We really need to push on.
0:10:24 > 0:10:27- Big piping bags, in you go. - What about the chicken?
0:10:27 > 0:10:30- Shall I leave him to do it? - I would.- Yeah?
0:10:30 > 0:10:34Put that in there and push it right down.
0:10:37 > 0:10:39Oh, my good God.
0:10:46 > 0:10:48How are you going to make a Thai green curry
0:10:48 > 0:10:50without green curry paste?
0:10:50 > 0:10:53I'm going to make it with fresh ingredients,
0:10:53 > 0:10:59the garlic, lemongrass, with ginger, with coconut...blah!
0:10:59 > 0:11:00It's going to be lovely.
0:11:04 > 0:11:05We'll see.
0:11:10 > 0:11:15- Rich, I thought the plan was to make a berry cheesecake.- Right.
0:11:15 > 0:11:19- I'd leave some room for some of the berries.- Of course.- OK.
0:11:22 > 0:11:25Cheryl, this is taking a long time and it's coming out looking a bit...
0:11:25 > 0:11:29Just spoon it in. Spoon it in and then get onto your veg.
0:11:29 > 0:11:31Yeah, totally.
0:11:34 > 0:11:36Are you comfortable with presentation?
0:11:36 > 0:11:39No, I need to clear round all the tops of the...
0:11:39 > 0:11:41- I think so.- And probably flatten them down a little bit more.
0:11:41 > 0:11:45- How are we getting on with main courses?- Cheryl has her chicken on.
0:11:45 > 0:11:48I haven't even started. I need to get these done,
0:11:48 > 0:11:49and get onto that straight away.
0:11:49 > 0:11:52- Time is ticking. We need to crack on.- I've just got to get these
0:11:52 > 0:11:55- in the fridge, that's the problem. - Crack on, yeah?- No worries.
0:12:08 > 0:12:12We're going to get done. We'll get done. I'm confident.
0:12:19 > 0:12:22Oh, I like this.
0:12:22 > 0:12:25Musical kitchens. Sing to me.
0:12:27 > 0:12:30Right. OK. I'll just get a can opener, then(!)
0:12:32 > 0:12:34Why don't they have one on the wall like everyone else?
0:12:35 > 0:12:39It's one of the hardest turns you've done, innit, that?
0:12:39 > 0:12:43- What's in there?- Coconut milk. - What is left to do?
0:12:43 > 0:12:46I've got to put the coconut milk into the sauce...
0:12:46 > 0:12:49- And the tagine? You don't know, do you?- I've got no idea.
0:12:49 > 0:12:54- That's my partner-in-crime's domain.- It's all going to be fine.
0:12:54 > 0:12:59Cheryl and Rich - dessert is ready to go,
0:12:59 > 0:13:03the chicken's cooked, I'm confident the sauce'll come together for that.
0:13:03 > 0:13:06They haven't started the vegetarian dish yet, so I'm a little nervous.
0:13:10 > 0:13:13Right, guys, we really need to get a move on.
0:13:13 > 0:13:16We've only an hour left to go and we've 120 people to feed.
0:13:16 > 0:13:18So, please, keep moving.
0:13:25 > 0:13:30So this rice, what's the origin? Indian? Moroccan? Spanish?
0:13:32 > 0:13:36- You haven't decided?- Yes, I have. It's an Indian-based rice.
0:13:36 > 0:13:38JOHN CHEERS
0:13:38 > 0:13:42- And my vegetables are all done and all seasoned.- Good.
0:13:42 > 0:13:46- Then hurry up.- Yeah. They're going into the oven now.
0:13:53 > 0:13:56- We're nearly there? - I need four more.- Four more?
0:13:56 > 0:13:58Where are you with your sauce?
0:13:58 > 0:14:02The onions are soft, they're ready, so it's just the tomatoes.
0:14:02 > 0:14:03- We need to crack on, yeah?- Yeah.
0:14:08 > 0:14:10Zoe and Danny haven't started their dessert yet,
0:14:10 > 0:14:14so they're going to have to push on and work together to get that done.
0:14:19 > 0:14:23We're going to get there. If we don't believe in getting this done,
0:14:23 > 0:14:25it's not going to get done, and it's as simple as that.
0:14:25 > 0:14:27We're just getting on with it.
0:14:29 > 0:14:31I've been smashing me nuts.
0:14:33 > 0:14:35They all need to be smashed? Some whole ones in?
0:14:35 > 0:14:38I actually like a mixture. Leave it - it's organic.
0:14:40 > 0:14:44I might draw a little face on it. 15 managers I could pick from.
0:14:48 > 0:14:53Haven't worked this hard in years. I've lost about four stone.
0:15:02 > 0:15:05We got the dessert done a little bit later than we thought,
0:15:05 > 0:15:09so we've both had to really power on to get this veggie tagine done.
0:15:09 > 0:15:12Everything's on the stove but we're still behind.
0:15:15 > 0:15:18- Rich?- Yeah.- Come and have a look at this, please.
0:15:18 > 0:15:23You've got less than 15 minutes to go. You've got carrots in there.
0:15:23 > 0:15:25They'll never be cooked on time. They'll need to come out.
0:15:25 > 0:15:29Softer vegetables - think about how long it's going to take to cook.
0:15:29 > 0:15:32- That's never going to be cooked.- Right.
0:15:34 > 0:15:38I don't see any rice or couscous going on, guys.
0:15:38 > 0:15:41You've got 40 minutes to go till service. So, crack on.
0:15:46 > 0:15:51- Does garam masala go in a tagine? - Yeah.- Yeah, throw it in.
0:15:54 > 0:15:58- Cheryl, your sauce. - Oh, my God. Blimey.
0:15:58 > 0:16:03Just pull it off the stove, gently to the side, that's it.
0:16:03 > 0:16:07- OK.- Just be careful, your rice at the back looks like a volcano.
0:16:07 > 0:16:10These are fierce!
0:16:10 > 0:16:12We are so feeling the pressure.
0:16:12 > 0:16:14But it's a good feeling, like doing Eurovision,
0:16:14 > 0:16:18you know, it's scary but fabulous.
0:16:21 > 0:16:24Guys, we've got 35 minutes to go. We need to push on.
0:16:24 > 0:16:27You're not there yet. Come on!
0:16:30 > 0:16:36How long before you put anything in these pans? Are we ready to go?
0:16:36 > 0:16:39- Fruit needs to go in now. Zoe, is that fruit ready to go in?- I'm on it.
0:16:41 > 0:16:44- Be careful, it's hot.- I know.
0:16:49 > 0:16:53The fruit crumble hasn't been fruited and it's nowhere near crumbled.
0:16:53 > 0:16:56It's still in great big pots over there.
0:16:56 > 0:16:59We've got under half an hour!
0:16:59 > 0:17:02We've done the topping for the crumble,
0:17:02 > 0:17:06and because he's got good muscles he's whipping cream.
0:17:15 > 0:17:16Please clean your stations down.
0:17:16 > 0:17:19We're celebrities. We don't do cleaning!
0:17:21 > 0:17:22Perfect.
0:17:22 > 0:17:27Guys, food needs to be on the pass. We really need
0:17:27 > 0:17:29to get these dishes together. Both main course items
0:17:29 > 0:17:32out on the pass as soon as possible.
0:17:48 > 0:17:50Come on, we need to be on the pass.
0:18:00 > 0:18:02We Googlers take our food very seriously.
0:18:02 > 0:18:05If these guys serve up food that doesn't tick all the boxes,
0:18:05 > 0:18:07there might be a riot on their hands in the canteen.
0:18:07 > 0:18:09Genuinely, I'm not even joking. There might be.
0:18:09 > 0:18:15They've been trained to expect pretty high standards of food.
0:18:15 > 0:18:18I expect they'll be quite a critical audience.
0:18:19 > 0:18:23Danny is serving up his team's meat main course.
0:18:23 > 0:18:28Spicy meatballs, paprika potatoes, meatballs at this end, anybody?
0:18:28 > 0:18:30- You know you're hungry. - They look great.
0:18:30 > 0:18:35A spicy tomato sauce with harissa and then paprika potatoes.
0:18:35 > 0:18:40- Thank you.- Thank you.- Meatballs, please.- Meatballs, sir?- Please.
0:18:40 > 0:18:44I'm playing right back tonight for my football team if you've any tips.
0:18:44 > 0:18:45Don't pick me!
0:18:48 > 0:18:51The meatballs are really good, but a little bit undercooked -
0:18:51 > 0:18:53they broke apart.
0:18:53 > 0:18:55I'm a little disappointed. Tomato sauce is quite bland,
0:18:55 > 0:18:58the meatballs need more seasoning.
0:18:58 > 0:18:59The paprika potatoes are really nice
0:18:59 > 0:19:02and I could probably do with a few more of those.
0:19:02 > 0:19:06- Harissa meatballs with spicy tomato sauce and paprika potatoes.- Lovely.
0:19:11 > 0:19:12Not bad, not bad.
0:19:12 > 0:19:14Tomato and onions is the flavour I get.
0:19:14 > 0:19:17I don't get any harissa at all. I really like those potatoes.
0:19:17 > 0:19:20Wonderful flavour of smoky paprika on those potatoes.
0:19:20 > 0:19:22Really actually quite delicious.
0:19:24 > 0:19:25Hi! Chicken?
0:19:25 > 0:19:29On the other team, Cheryl also has a healthy queue
0:19:29 > 0:19:32for her Thai green curry with rice.
0:19:32 > 0:19:34- Chicken curry?- Curry, please.
0:19:36 > 0:19:41- Is that too saucy or is it OK? - Lovely.- He likes it saucy!
0:19:43 > 0:19:47- Hi. Could I have curry, please? - Curry, yeah.- Curry, please.
0:19:47 > 0:19:49- CHERYL:- Oh, my goodness.
0:19:49 > 0:19:53The Thai green curry is going nuts. It's selling one after another.
0:19:56 > 0:20:00The chicken's very soft, well cooked and it's a really fragrant sauce.
0:20:00 > 0:20:04It's on a par with the standard of food we'd normally get here.
0:20:04 > 0:20:07It's not very green. It's a milky chicken curry.
0:20:11 > 0:20:13The chicken is cooked well. Rice is cooked well.
0:20:13 > 0:20:18The flavour of coconut and also the lovely flavour of Thai basil.
0:20:18 > 0:20:22But we need some citrus in there and we need a whack of chilli.
0:20:22 > 0:20:24It's a bit mellow.
0:20:24 > 0:20:28It's as if you made one for your nan and even she thinks it's too mellow.
0:20:28 > 0:20:30It probably could have used a bit more spice.
0:20:30 > 0:20:32I think if I went back to queue,
0:20:32 > 0:20:34I might have picked the meatballs instead.
0:20:37 > 0:20:39Back in the canteen,
0:20:39 > 0:20:42Zoe's vegetable rice with honey and soy dressing is being
0:20:42 > 0:20:45overshadowed by Danny's meatballs.
0:20:45 > 0:20:48If anyone is for the spicy rice and vegetables
0:20:48 > 0:20:53with honey soy sauce, you can come over here.
0:20:53 > 0:20:57- Meatballs, yeah?- Anyone for the honey soy spicy vegetables and rice?
0:20:57 > 0:20:58- Meatballs, sir?- Yes, please, mate.
0:20:58 > 0:21:02Anyone for the healthy vegetarian option?
0:21:02 > 0:21:03No!
0:21:06 > 0:21:10I've nearly sold out. No, one more to serve.
0:21:10 > 0:21:12JOHN: Danny? Rice selling well?
0:21:12 > 0:21:16- It's difficult with vegetarians. - That's a "no", is it?
0:21:16 > 0:21:20We're a team, and we've given them an option. That's all we can do.
0:21:20 > 0:21:23- I think you should have them both. - I'll try both.- See, I like that.
0:21:23 > 0:21:26We're a team. Thank you very much. Cheers.
0:21:26 > 0:21:29Apologies, guys, meatballs have all gone.
0:21:29 > 0:21:32I've a delicious rice and vegetables, gorgeous soy honey dressing.
0:21:32 > 0:21:35I suggest you get stuck into that.
0:21:35 > 0:21:40With the meatballs sold out, Zoe finally picks up some customers.
0:21:40 > 0:21:44Thanks very much. Cheers. Enjoy.
0:21:44 > 0:21:47I'm not going to turn people vegetarian.
0:21:47 > 0:21:50That's the way the cookie crumbles.
0:21:50 > 0:21:52Today I had vegetarian rice.
0:21:52 > 0:21:55It was pretty good. I liked the vegetables, slightly marinated.
0:21:55 > 0:21:56I like that.
0:21:56 > 0:21:59Even though I'm not a vegetarian, I went for the vegetarian option,
0:21:59 > 0:22:02cos I'm lazy and didn't want to queue so much.
0:22:02 > 0:22:05It looked delicious. I liked the sauce. It was very tasty.
0:22:05 > 0:22:07I think she did a great job, but I'm not sure I know what
0:22:07 > 0:22:09the dish is - rice and vegetables?
0:22:09 > 0:22:13It's a bowl of rice with some things thrown on top of it.
0:22:14 > 0:22:18Actually, it tastes a great deal better than it looks.
0:22:18 > 0:22:22There's a little bit of spice, cumin and coriander
0:22:22 > 0:22:24and a little bit of warmth coming from chilli.
0:22:24 > 0:22:27But then there's lovely sweet vegetables, and that seems to be
0:22:27 > 0:22:29apart from the rice.
0:22:29 > 0:22:32It's just some vegetables piled on rice.
0:22:34 > 0:22:37- RICH:- Vegetarian option here, veggie tagine.
0:22:37 > 0:22:42For the other team, Rich's vegetable tagine with cranberry couscous
0:22:42 > 0:22:45- is going down well.- Who's next?
0:22:45 > 0:22:48- Could I get a vegetable tagine?- Course you may.
0:22:48 > 0:22:52- Next, please.- Hi, could I get the veggie tagine, please?- Lovely.
0:22:52 > 0:22:56- Very healthy. There you go. - Thank you.- No problem.
0:22:56 > 0:23:00Tagine for me, please. I cook that myself so I'll be able to compare.
0:23:00 > 0:23:02Don't!
0:23:02 > 0:23:05- This is my first attempt, so do let me know.- It looks good.
0:23:05 > 0:23:10- You make a mess in the kitchen? - Course not.- I don't believe you.
0:23:10 > 0:23:13- Thank you very much.- No worries.
0:23:13 > 0:23:16I had a vegetarian tagine. It's delicious and very good.
0:23:16 > 0:23:19Quite intense flavours. Very spicy, but very delicious.
0:23:21 > 0:23:25This is actually quite tasty but the peppers are a little bit overcooked.
0:23:25 > 0:23:28They should be a little firmer.
0:23:32 > 0:23:36Although it does look like something you put out for the cat,
0:23:36 > 0:23:39it's a really tasty, seasoned dish with spice in the background.
0:23:39 > 0:23:44I like the sweetness coming from the peppers and tomatoes
0:23:44 > 0:23:46and I love it when you get a little juicy dry berry in the couscous.
0:23:46 > 0:23:50Guys, well done. Main course done now.
0:23:50 > 0:23:53Obviously you're only halfway through. You need to get desserts
0:23:53 > 0:23:54onto your station ready to serve.
0:23:54 > 0:23:58Rich and Cheryl's summer fruit cheesecakes go head-to-head
0:23:58 > 0:24:02with Zoe and Danny's crumbles, which are stewed fruit
0:24:02 > 0:24:05sprinkled with crushed biscuits and pistachios.
0:24:05 > 0:24:07Put more crumble on if you want.
0:24:07 > 0:24:10I suppose we don't want to hide the fruit too much.
0:24:17 > 0:24:22RICH: Summer fruit cheesecake. Please take them. Fantastic.
0:24:22 > 0:24:25Ginger fruit crumble. Thank you. Go ahead.
0:24:25 > 0:24:27Summer fruit cheesecake.
0:24:27 > 0:24:30Fresh fruit ginger crumble.
0:24:30 > 0:24:33- Sounds lovely. - Fresh fruit ginger crumble.
0:24:33 > 0:24:37Summer fruit cheesecake. When it's sold, it's sold.
0:24:37 > 0:24:41Far less calories than cheesecake, guys, this end.
0:24:41 > 0:24:44- I'll take the crumble.- There you go.- Healthy option this way!
0:24:44 > 0:24:46DANNY: You know it makes sense.
0:24:46 > 0:24:48- RICH:- Cheesecake on a lovely sunny day.
0:24:48 > 0:24:52You don't want that. It's bad for you!
0:24:52 > 0:24:55Only a few cheesecakes left.
0:24:55 > 0:24:57Thank you very much.
0:24:57 > 0:25:02It's a sell-out! It's a sell-out.
0:25:07 > 0:25:10I've got the berry crumble. It's absolutely delicious.
0:25:10 > 0:25:15Hint of ginger running through makes it outstanding for me.
0:25:15 > 0:25:17Delicious fruit, but the crumble
0:25:17 > 0:25:20isn't really crumble. It's dust sprinkled on top.
0:25:20 > 0:25:24This was just a little bit flaky and there wasn't a whole lot to it.
0:25:24 > 0:25:25I was a little disappointed.
0:25:25 > 0:25:29- If it wasn't called crumble I'd have loved it.- They promised crumble.
0:25:29 > 0:25:31- What on earth is that? JOHN:- Looks like breakfast.
0:25:34 > 0:25:37Actually, it tastes very nice, but defies description,
0:25:37 > 0:25:40because it's slightly stewed, soft fruits
0:25:40 > 0:25:44with a taste of nuts and digestive biscuit.
0:25:44 > 0:25:47It's quite nice. You don't like it?
0:25:47 > 0:25:50It's like someone has dropped lots of things into my bag
0:25:50 > 0:25:52and it's crushed together. Strawberries and berries
0:25:52 > 0:25:55crushed with the biscuits and your nuts.
0:25:55 > 0:25:58It tastes OK. I would eat it all.
0:25:58 > 0:26:00I had the cheesecake.
0:26:00 > 0:26:04It was quite rich, and it took some doing to get to the base.
0:26:04 > 0:26:07- But I did like it.- It's nice. The flavours are all there,
0:26:07 > 0:26:10but a little heavy, quite solid. I don't think I'll manage to finish.
0:26:10 > 0:26:13It's hard to get to the bottom of it.
0:26:14 > 0:26:16It's probably the nicest thing I've eaten today,
0:26:16 > 0:26:20because it's really sour berries on top. Really sweet cream
0:26:20 > 0:26:22- and a buttery base.- Oh, my word.
0:26:27 > 0:26:31The berries are sweet, buttery base is lovely. Middle is too cheesy,
0:26:31 > 0:26:33too sharp.
0:26:33 > 0:26:35I want to chop some chives and put it over it.
0:26:37 > 0:26:41Yay! Well done, Team Dan and Zoe.
0:26:41 > 0:26:44- High five!- Well done.- Well done!
0:26:44 > 0:26:48- Hard work, but good work. - That's tough.- Cheers, fella!
0:26:48 > 0:26:52I've got to say, I'm really chuffed. Really pleased with them.
0:26:52 > 0:26:55The kitchen looks like a bomb's hit it, but the food wasn't bad at all.
0:26:55 > 0:26:59Danny and Zoe were a little disorganised, but there's no doubt
0:26:59 > 0:27:03the amount of work they got through. The engine room,
0:27:03 > 0:27:05the driving force of that team was definitely Danny.
0:27:05 > 0:27:08It was worse than a training session. I was here,
0:27:08 > 0:27:12there and everywhere. Nuts. No, I really enjoyed today.
0:27:12 > 0:27:15JOHN: Zoe, we now know is an inventor.
0:27:15 > 0:27:20She's got a really good touch but she needs to have a plan.
0:27:20 > 0:27:22'I've learned loads today,
0:27:22 > 0:27:25'being thrown into a kitchen, into the deep end.'
0:27:25 > 0:27:28And a lot of happy people walked out, so...
0:27:29 > 0:27:33Cheryl is a star, an absolute star.
0:27:33 > 0:27:34She organised Rich,
0:27:34 > 0:27:38and at the end she actually lent a hand in getting the tagine out.
0:27:38 > 0:27:40'Absolutely had a ball.'
0:27:40 > 0:27:44It's like being at school again but actually liking the lessons for once!
0:27:44 > 0:27:47Rich is a little disorganised, but his passion is there,
0:27:47 > 0:27:49his work rate is very good.
0:27:49 > 0:27:51Considering the disaster he had yesterday,
0:27:51 > 0:27:54I think he redeemed himself a little by making this dessert.
0:27:54 > 0:27:55It flew out the door.
0:27:55 > 0:28:00'I feel like I've run a marathon twice. I'm absolutely shattered.'
0:28:00 > 0:28:02It was just 100 miles an hour from the word go,
0:28:02 > 0:28:05but, you know, in a weird kind of way I've really enjoyed it.
0:28:07 > 0:28:11Today, I think they proved their mettle, all four contestants.
0:28:11 > 0:28:15Next time we see them, John, one of them's going to leave.
0:28:22 > 0:28:26Tomorrow night, the battle to stay in the competition continues.
0:28:28 > 0:28:32How we've ended up with all three things on the plate is a miracle.
0:28:35 > 0:28:39- That's fantastic. - And for one of the celebrities,
0:28:39 > 0:28:42the dream is over.
0:28:42 > 0:28:44The contestant leaving us is...
0:29:05 > 0:29:09Subtitles by Red Bee Media Ltd