Episode 18 Celebrity MasterChef

We've got 16 celebrities battling it out to win the MasterChef crown.

Really big day today. The nerves are starting to kick in.

These celebrities have already made a name for themselves

in their own professions.

But can they cut it in the kitchen?

It might take me a long time to get there

but, usually, I get there in the end.

Today, I'm ready for it.

Cooking doesn't get tougher than this.

All this week, these four celebrities

have been battling to stay in the MasterChef competition.

But, at the end of today, one of them will be going home.

'Yeah, it could well be the last day,'

so, you know, just got to get stuck in and enjoy it.

'I'm trying to absorb as much information as possible'

and so I feel happy that I'm learning something.

I think the deciding factor is going to be

whether I hold it together in the kitchen, today.

When John and Gregg are there, things can change in a matter of seconds.

I don't think you've seen my full potential yet.

The longer I'm in this competition, the more confident I'll be

and the better I'll get.

Good to see you guys back in the MasterChef kitchen.

We have two tests for you today.

Your first test is a classic recipe test.

Marinated and spice-crusted chicken,

flatbread and tzatziki.

It's a big day, guys.

One of you will be leaving the competition after today.

You have one hour.

Ladies and gentlemen,

let's cook.

First thing they've got to do is make flatbread.

Roll it out really thin so it puffs up like a little balloon

and goes crispy.

The chicken, itself, marinated in a spice mix

with yoghurt and turmeric and coriander and cumin.

Firstly, grilled then baked through the oven

so it becomes crispy but stays moist.

Tzatziki. Yoghurt, cucumber, garlic to go with that spiced chicken.

Lovely, lovely dish.

Following recipes, yeah, definitely one of my stronger points

'cos I'm quite good at just getting all the information in'

and then giving it a really good go.

How many times have you made bread before, in your life, Rich?

Uh, never. I'm OK with recipes.

If I just keep it nice and slow and methodic, I'll be all right.

-Do you cook off recipes at home?

-Yes, all the time.

Always successfully?

No.

And, if one bit of this is going to go wrong, what's it going to be?

The bread. Defo.

If I've never cooked bread before,

I don't even know where I'm going with it, at the moment.

Rich looks happy, he looks determined.

He needs a big round, he needs to pull it out of the bag.

'I'm not going to sit here'

and say that I can cook anything from recipe books.

'I'm not lulling myself into any false sense of security.

Zoe has got the mix for her bread wrong.

That means she's going to have to start all over again.

John, it's really bothered her.

You can do it, come on.

Just trying to keep it together and get it done.

-Are you used to following recipes?

-Obviously not. No.

You've still got time.

-Good.

-Having a nice time here, are you, Zoe?

Having a great time.

-Really enjoying this, aren't you?

-Loving it.

Yes, crying with laughter, absolutely.

I can't believe that I started off on such a bad foot.

Making a really stupid, stupid mistake

that I'm sure a child wouldn't have made but,

you know what, it's a massive learning experience

and I am still thrilled to be here,

although it probably doesn't look it.

Zoe fell to pieces, trying to make bread.

She did everything wrong and it just got to her.

Let's just hope she can pull it back.

Let's hope she can get back on track.

You're halfway.

I've got to say, I'm impressed with Cheryl.

She works, she works, she works.

And, actually, because she cooks quite a lot,

you can see she's used to it.

Cheryl.

You love following a recipe, don't you?

Yeah. This is great because it's all done for me.

If you'd have just given us this stuff and said, "Now, do something."

I'd have gone, "Oh! Oh!" You know, but, this is great, actually.

Have you ever made anything like that, tzatziki, before?

Oh, yeah. Tzatziki, yeah. But, when I make it at home, I don't use a recipe, I just...

For me, that goes with, um, Greek food

and I'll make it with cucumber and mint.

So, I don't know... Oh, I've got mint.

And cucumber. There you go.

It's good to see you've looked around your bench at your ingredients

and read your recipe really well, Cheryl.

Now, it really matters cos I'm loving it

much more than I expected. I feel fantastic.

Danny, actually, is really controlled.

He's actually got a plan, he knows what to do.

Danny has got the best bread mix in the room.

-Have you made bread before?

-Only in a bread maker.

You just chuck it in and let it mix itself

and wake up the next morning and, hey presto.

-You enjoying yourself, here on MasterChef?

-Yeah, I am, yeah.

Yesterday was a good day. I enjoyed yesterday

because, more cooking which is, you know,

what I'm here to do. I want to learn.

-You don't want to go home, now, do you?

-No, not at all.

Following something or being told what to do, I've grown up with that.

I'm pretty confident I should be OK.

Just three minutes.

That's it, guys, time is up. Step away from your benches, please.

We asked you to make us

a Indian spice-marinated and crusted chicken with flatbread and tzatziki.

Half a chicken, all crusted with the yoghurt and the spice.

Flatbread which should puff up and then

a creamy tzatziki, rich with mint and cucumber, yoghurt and garlic.

Rich, let's start with you.

Now.

Now, your bread's not worked at all

-because you put the wrong yoghurt in.

-Yes.

There were two types of yoghurt.

One for the tzatziki, one for the bread and you got them mixed up.

The difference in consistency is like single cream and clotted cream.

-Yes.

-Which is why...

You've got a cookie.

Well, a very doughy cookie.

The tzatziki is great. Really good.

It's strong, its pungent, it's citrusy and its garlicky.

It's great. There's not enough spicing flavour on your chicken.

So, the flavour is the tzatziki and the chicken.

Which is nice but not as nice as tzatziki and spiced chicken.

Wow.

I would love to have had

that wonderful, crispy marinade on the top with a lot more spicing.

Your bread hasn't worked at all. Your tzatziki is wonderful.

One out of three ain't bad.

'I know that I've made mistakes and I know what the mistakes are.'

If I had a second chance, everything would probably be OK.

Looks pretty good.

That's fantastic.

-Thank you.

-That's fantastic.

Got lemon and garlic coming off that tzatziki

and there's cumin and coriander and warm spices on the chicken

and it's as moist as you like.

The bread is light. It's a really good job.

Perfect bread, light, fluffy, still a little bit chewy.

The chicken's spiced well with that char on the outside

and then the richness of that tzatziki,

refreshing, to wash the whole thing down.

Danny, a really, really good job.

'For me, that was a good test.

'I produced a good meal, got some great comments'

and I just, really just followed the instructions.

How we've ended up with all three things on the plate

is an absolute miracle.

The flatbread hasn't quite worked out. I like your tzatziki.

Huge amounts of garlic in there.

Lots of cucumber, a little bit of mint, it's quite subtle

but, what I would've loved to have tasted is that really spicy chicken

and the chicken's gone a little bit bland.

Tzatziki's nice. It's sharp, it's strong.

The chicken really lacks flavour.

Really, really lacks flavour.

That's because you didn't have time for it to sit in the marinade.

But, hey, hey, after the opening ten minutes,

it was never, ever going to be perfect.

It's far better than I imagined it would be, so, well done.

Goodness. I didn't really know I could cry so much.

It was really difficult

but I was determined to get a dish out that was, in some way, edible.

Cheryl,

let's try yours.

Your chicken is beautifully cooked

and the spicing round the outside is absolutely perfect.

It's crusty, the skin has got little crispy bits running through it,

the tzatziki is lovely and rich,

little bits of cucumber, not too much garlic,

just the right amount of lemon in there.

But the only thing letting the whole thing down is your bread's just a little bit dry.

Your bread hasn't quite worked, however, your chicken is delicious.

Absolutely delicious.

That would turn a vegetarian's head, that would.

I reckon you could turn them around with that chicken.

If they're enthusiastic about me, I want to please them.

Good on you all. Thank you very much indeed.

Good round. Good test.

It was always going to be about timing today,

and making sure that everything was done in order.

Danny's chicken was lovely and moist, really well spiced.

The bread was fantastic.

Light, well cooked, puffed up

and his tzatziki was well flavoured.

The whole thing came together as a great dish.

Cheryl had a very good round.

Her chicken was beautiful.

Lovely colour on it and perfectly cooked.

However, she didn't manage to make the breads properly.

Rich made lots of mistakes, but he knows what mistakes he made.

He put the wrong yoghurt into the bread mix,

-so the bread didn't rise.

-The chicken

didn't have enough marinade outside and he took the skin away,

which meant the chicken was always going to dry out.

You have got to admire Zoe's fight,

because there was no way in the world I thought she would get any bread

on her plate.

There wasn't enough crust on the chicken,

but the chicken skin was nice and crispy.

The tzatziki was OK, but a bit rough around the edges.

But she did soldier on, she did get the dish up.

It's all to play for now. One of them is going to go home.

This is your chance to show off, demonstrate some skill,

create something really tasty, something to impress us.

Remember, for one of you,

it is going to be the last time you cook in this kitchen.

You have one hour. Ladies and gentlemen, let's cook.

I want to prove that I can cook something difficult.

If I get it right, I know I'll have nailed it.

It will be the creme de la creme.

-Rich, there is a look of apprehension upon your face.

-There is again now.

I think this morning took my confidence down a little bit.

What are you cooking for us?

I am doing a roasted fillet of pork with crushed roast potatoes

in a cider sauce.

What is it you feel you have to do now to secure your place?

I think this dish could be the answer to all my dreams.

If I can get this right, hopefully, I will continue in the competition.

How disappointing would you be if you went today?

Really gutted, actually, cos I've put a lot into this.

If he gets the sauce right, if the potatoes are cooked well,

if the pork works, it could be a bit of a triumph.

-How are you doing, Zoe?

-Much better now, thank you.

I pulled myself together and I am just going to focus.

So, we've seen how emotional you can get about this competition.

Obviously, it means something to you.

Yeah, I have to say, I was quite surprised myself

because anyone that knows me, I'm not a crier at all.

I think it really hit home how much I want to learn to cook.

Zoe, what is your dish?

It is beef fillet with a bed of Irish champ

and some sides of sesame garlic spinach

with some sweet potato wedges.

-Meat and potatoes.

-Basically, yeah.

-It's good, simple food that I love to eat.

-Fantastic.

There are lots of flavours going on on that plate for Zoe.

And that piece of beef is massive.

I'd like to think I've got all the core things in there -

your veg, your meat, your potatoes.

I hope that I can pull it off.

You are halfway.

I'm confident I can cook my own dish.

Whether that is good enough to get me through,

not my choice, unfortunately.

-What is your dish today, Danny?

-I'm doing a chicken

stuffed with asparagus and spinach,

served on a bed of Pommes Anna.

You're pushing time here, aren't you?

-Yeah, I am.

-Because that chicken

is going to take a decent amount of time to cook.

I need to be on with it. So, that's what I'm trying to do.

Danny's dish sounds really promising.

Huge amounts of effort, huge amounts of preparation.

I just hope the result is good.

I practiced lots of different dishes on the family,

but the one I'm doing today was the one they said,

"This is the best."

Cheryl, what are you cooking for us today?

Poussin roasted with thyme and garlic,

with a sweet potato mash and a fennel and radish salad.

I tried this on the family and they absolutely loved it.

One of my daughters said, "Mum, can you cook this every night?"

So, how would you feel if this dish knocked you out then?

I'd cry and be unhappy.

It might be worth knocking her out just to see her unhappy.

SHE LAUGHS

Fennel and radish salad, cold, with a sweet potato mash

and a piece of roast chicken. I don't know.

Just two minutes.

That's it, stop! Your time's up.

Zoe has cooked a fillet of beef on a bed of Irish champ with

sesame garlic spinach, sweet potato wedges and crispy kale.

An interesting looking plate, Zoe. Very artistic.

That's a massive piece of beef, it needs to be cooked a lot more. OK?

The flavours on that plate are incredible.

Spring onions, five spice, and the spinach being rich and iron-y

and the sort of big bite of those sesame seeds.

I think the flavours are great.

It's quite surprising. There are things on here

that I've never tried together before,

and they're very nice.

You've got creaminess in the potato and crispness from that curly kale.

It is quite delightful.

It would be good to continue the journey of learning, really,

but I just don't know whether that journey is going to end today

or not.

Danny has made chicken stuffed with spinach and asparagus

on a sweet potato stack served with green beans and a tomato sauce.

Fantastic looking dish. Restaurant standard presentation. Really good.

Really good. Really, really good.

Well-cooked chicken. Asparagus and spinach together

inside there, is a stroke of genius.

The Pommes Anna gives it sweetness, as well.

And the strength from the sauce. It's real good seasoning. It's deep.

-That is grown-up cooking, Danny.

-Thank you.

At this stage of the competition, that, for me, is exceptional.

Perfectly cooked, soft, moist chicken, iron-rich spinach,

big burst of flavour from that asparagus, sweet tomato sauce.

Really, really, really good.

It went according to plan. I got some really good comments,

which is pleasing. So, yeah, hopefully,

I've done enough to stay in the competition.

Cheryl has cooked roast poussin with sweet potato mash

and a radish and fennel salad.

Your sweet potato puree, or mash, is beautifully seasoned,

rich with butter and has a great kick of nutmeg in the background,

which makes it lovely and spicy.

That matches that really rich, buttery,

perfectly cooked piece of chicken really, really well.

But the combination of the sweet potato mash, the salad

-and the chicken don't work.

-OK.

I love that poussin - buttery, soft, moist flesh. Love it.

Don't really understand what the salad is doing on there,

but I don't find it that offensive.

It was a bit hit and miss. I didn't really push the boat out for this.

Maybe I should have.

Rich has made roasted fillet of pork with garlic

and rosemary crushed roast potatoes,

green beans and caramelised apple wedges with a cider and apple sauce.

Love your rosemary roasted crushed potatoes,

I think that's lovely, but your pork is going dry

and it has got great big chunks of garlic in it.

Crispy, well-seasoned roast potatoes. Beautiful, sweet sauce

with cider background. I have one tiny criticism,

and that is those big flakes of garlic running through the pork.

But considering some of your cooking in the competition,

I think it's brilliant.

Thanks.

'When John gave those comments,'

it actually made me feel a bit emotional

because that's... I love that dish.

I have made so many stupid mistakes before,

but let's hope that that dish has pulled it out of the bag.

Now,

we have got a big, big judging job to do. Off you go.

Four celebs who have been cooking really interesting foods

and our job now is to send one of these home.

I don't think it is going to be an easy decision.

For me, there's one person who nailed their name

on the wall of stay in the competition.

-Danny!

-Oh, yeah, Danny all the way.

Took a chicken apart, put it back together, rolled it up

with spinach and asparagus,

seasoned it really well and then presented it beautifully.

John, he's had an exceptional day.

I tell you who is definitely in - Cheryl.

The salad was made really well, the mash was made really well,

the poussin was cooked beautifully.

There were a couple of little mistakes,

but she is a sound, solid cook.

She's been great throughout the whole competition.

It's just so exciting. I'm loving it so much.

With Danny in and Cheryl in, we now have to choose between

Zoe and Rich.

And that is now not easy.

Rich has had issues throughout the competition,

but today, cooking his own food, he has proved

that he's actually got skill.

That pork with the potatoes was a very, very good dish.

Everything cooked well, seasoned well.

I loved the crushed roast potatoes with the rosemary!

They were delish! But it wasn't without fault.

My bit of pork was going dry and it had great big chunks of garlic,

raw garlic, in there, John.

You have to put 100% into this competition.

Actually, no, that's wrong, you have to put 150% into this competition

or you go nowhere.

Zoe had a meltdown, actually.

And today, she seriously undercooked a piece of beef.

But the flavourings of the five spice on the spring potato

was a great idea.

We've seen some really interesting, really tasty food from her.

Some really exciting food.

But there is no doubting her lack of experience.

I would be absolutely elated to go through.

It would be amazing to stay on in the competition.

The question is, has Rich done enough with one dish of his own food

to really rescue his competition?

Zoe has been great, but hasn't had a brilliant day today.

Let's make a decision, who is going home?

I don't know.

Not an easy decision at all.

The contestant leaving us is...

..Rich. Sorry, mate.

No worries. Thanks.

I am gutted right at this minute, actually. Yeah.

But the first day was such a disaster,

I think that's what let me down, to be honest.

You've got to come in here, all guns blazing, you've got to give

150% all the time to continue in this competition.

Unfortunately, this time round I didn't do it.

I honestly, really did think I was going,

so I really am completely overwhelmed to be staying.

I know that the road ahead is going to be a very, very tough one.

The fact that I'm through to the next round

is fantastic. If I want to stay

in this competition, I've got to be better

than I was today.

Today was a good day.

I want to continue learning, try and get better and better and better.

Tomorrow night, the battle continues...

No, stop, stop, stop!

..as these three celebrities get thrown into the deep end...

This is nuts!

..of a busy restaurant service...

OK, salmon coming out now, Cheryl.

-Give me one minute, Chef.

-One minute.

You can't keep extending your time.

Our celebs are about to enter a world of pain.

-SHE SIGHS

-Aargh!

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