0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14It's a bit overwhelming, but excited, yeah.
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 > 0:00:22But can they cut it in the kitchen?
0:00:23 > 0:00:25Do you really need all of them?
0:00:25 > 0:00:28- Yes, go away. - You've got to leave some for us.
0:00:28 > 0:00:31I didn't quite realise just how much you need to do.
0:00:31 > 0:00:34Cooking doesn't get tougher than this.
0:00:42 > 0:00:47So far, these celebrities have been pitting their skills
0:00:47 > 0:00:50against each other in the MasterChef kitchen.
0:00:51 > 0:00:53But at the end of the week,
0:00:53 > 0:00:57only the best cooks will make it through to the final eight.
0:00:58 > 0:01:00Some have done well, some have struggled.
0:01:00 > 0:01:03I think we just need to up the ante a little.
0:01:08 > 0:01:12Today, the celebrities must face
0:01:12 > 0:01:16their first major cooking challenge in the outside world.
0:01:16 > 0:01:19I feel very apprehensive, actually.
0:01:19 > 0:01:20Nobody is letting on
0:01:20 > 0:01:22anything about where we're going,
0:01:22 > 0:01:23so it's all going to be a huge surprise.
0:01:23 > 0:01:25I just got a wave of nerves.
0:01:25 > 0:01:28- Ah.- It's like, it's like pre-race.
0:01:29 > 0:01:30Stressing me out.
0:01:32 > 0:01:34I thought I worked well under pressure. I don't.
0:01:34 > 0:01:38I'm going to have to re-think how I'm going to deal with it today.
0:02:06 > 0:02:09Welcome to the London School of Hygiene and Tropical Medicine.
0:02:09 > 0:02:13There are 1,400 staff and students in this building.
0:02:13 > 0:02:16Today, you are preparing their lunch.
0:02:16 > 0:02:20We're going to split you into teams and the two teams are
0:02:20 > 0:02:22Jamie and Anne
0:02:23 > 0:02:24and Steve and Javine.
0:02:26 > 0:02:29- Good luck, sir.- Oh, thanks.
0:02:29 > 0:02:34Each team today will need to cook 40 meat dishes, 40 desserts
0:02:34 > 0:02:36and 30 vegetarian dishes.
0:02:36 > 0:02:38110 portions of food.
0:02:40 > 0:02:42Remember where you are.
0:02:42 > 0:02:43It would be really embarrassing
0:02:43 > 0:02:46to have an outbreak of food poisoning here at the school.
0:02:46 > 0:02:49Have fun. Good luck.
0:02:56 > 0:02:59The London School of Hygiene and Tropical Medicine
0:02:59 > 0:03:01was founded in 1899.
0:03:03 > 0:03:04It has gone on to lead the world
0:03:04 > 0:03:06in research on infectious diseases
0:03:06 > 0:03:10including HIV, tuberculosis and malaria.
0:03:13 > 0:03:17In charge of the kitchen is Kerry Karlane Ovrett.
0:03:17 > 0:03:19Good morning. In front of you are all the ingredients
0:03:19 > 0:03:21that you'll need today.
0:03:21 > 0:03:27Each team will do a meat dish and a vegetarian dish and a dessert.
0:03:27 > 0:03:31Expectations are very high. Service is at 1:30.
0:03:31 > 0:03:32And I don't want to be let down.
0:03:32 > 0:03:34- OK.- OK.
0:03:38 > 0:03:40The teams have two and a half hours
0:03:40 > 0:03:44and must use the canteen's ingredients,
0:03:44 > 0:03:47including one tray of chicken, one tray of mince,
0:03:47 > 0:03:49mushrooms, peppers,
0:03:49 > 0:03:51tomatoes, aubergines,
0:03:51 > 0:03:54herbs and fruit.
0:03:55 > 0:03:58Marmite Crisps and Wheat Crunchies to start.
0:03:58 > 0:04:01Well, I once cooked for seven people
0:04:01 > 0:04:02and that was pretty tough.
0:04:02 > 0:04:05So there's a few more than that today.
0:04:06 > 0:04:11- Er, rocket.- Oh, yeah. If we do a salad, we can throw some of that in.
0:04:11 > 0:04:12Actually, no, I might, oh.
0:04:12 > 0:04:16It's 110 dishes in two and a half hours, it's quite a tall order.
0:04:18 > 0:04:19What's this bad boy?
0:04:19 > 0:04:24I'm worried and it's a bit overwhelming, but excited, yeah.
0:04:24 > 0:04:27It's like a worst nightmare, ever.
0:04:27 > 0:04:29I mean, the only upside is I'm with Javine.
0:04:31 > 0:04:34It'd be great to beat Jamie and Anne as well. Grrr.
0:04:34 > 0:04:37- Do you really need all of them? - Yes, go away.
0:04:37 > 0:04:40- You've got to leave some for us. - THEY LAUGH
0:04:40 > 0:04:42- Oh, I'm nicking one.- Go away. - I'm nicking one.
0:04:42 > 0:04:44Oh, what's he like?
0:04:51 > 0:04:54So what menu are you doing?
0:04:54 > 0:04:57I'm going to do a chicken pasta,
0:04:57 > 0:05:00chicken and mushrooms with a cream and white wine sauce.
0:05:00 > 0:05:03- Mmm, that sounds wonderful.- Hmm.
0:05:03 > 0:05:05- And I'm going to do a vegetable curry.- Yup.
0:05:05 > 0:05:08And I'm going to do syllabub with fruit as dessert.
0:05:08 > 0:05:10Yeah, that sounds good. That sounds good.
0:05:19 > 0:05:20Can you let me know what you're doing?
0:05:20 > 0:05:22Chicken Thai curry, then we're doing
0:05:22 > 0:05:25a lovely, very tasty veggie lasagne.
0:05:25 > 0:05:26- Right.- Yeah?
0:05:26 > 0:05:29And then we're going to finish up with an apple crumble and custard.
0:05:29 > 0:05:31You're going to have to change your menu
0:05:31 > 0:05:34because these are already doing chicken and pasta,
0:05:34 > 0:05:36so you're not going to have enough,
0:05:36 > 0:05:38so you're going to have to use the mince.
0:05:38 > 0:05:40We've got the chicken, Kerry.
0:05:40 > 0:05:43Jamie, how do you feel about changing your chicken to mince?
0:05:43 > 0:05:46- What?- Snooze, you lose, buddy. Chicken's here.
0:05:47 > 0:05:50- I thought I was doing the chicken. - You can't both do chicken.
0:05:50 > 0:05:52Well, I can't do a mince pasta, can I?
0:05:54 > 0:05:56Let's toss for it, dude. That's the fairest way.
0:05:56 > 0:05:59- Come on then, swimming boy, let's bring it on.- Fair enough.- Here we go.
0:06:01 > 0:06:04- Heads I get the chicken. - Heads you get the chicken.
0:06:04 > 0:06:05Haaaa!
0:06:05 > 0:06:09- We've got to reload, they get the chicken.- All right, that's OK.
0:06:09 > 0:06:11That's OK, we can do this.
0:06:12 > 0:06:15Ho-ho-ho-ho, ho-ho. Yes.
0:06:15 > 0:06:18That's mine. Look at that beautiful chicken, Steve.
0:06:18 > 0:06:20Oh, look at the chicken, Steve.
0:06:20 > 0:06:23- Mmm, mwah.- Tasty chicken.- Hee-hee!
0:06:24 > 0:06:26They're killing us here.
0:06:26 > 0:06:28What about chilli con carne, do you know how to do that?
0:06:28 > 0:06:31It's just, it's just a bit boring.
0:06:31 > 0:06:33If you want, you can get some more veg into that,
0:06:33 > 0:06:34you can get some peppers.
0:06:34 > 0:06:38Hey, it's gone, it's gone. Come on, come on. We're back in the game.
0:06:40 > 0:06:43Jamie and Anne have to deliver a really good chicken dish
0:06:43 > 0:06:45cos they've taken that chicken away from Javine
0:06:45 > 0:06:47and Javine's angry about it.
0:06:52 > 0:06:53- After that little turmoil.- Yeah?
0:06:53 > 0:06:56- Just to refocus, are you doing the veggie lasagne?- Yeah.
0:06:56 > 0:06:59You're going to prep all that. And I'll prep all the chilli con carne.
0:06:59 > 0:07:00Yeah, you do that, yeah.
0:07:00 > 0:07:02- OK, hun.- Try and win this.- Oh.
0:07:09 > 0:07:11Yeah, it'd be great to get one over on Jamie now.
0:07:11 > 0:07:14- Imagine his face when we're winning with chilli con carne.- Steve?- Yes.
0:07:14 > 0:07:17- Sorry, darling, we need to get going.- Yup.
0:07:24 > 0:07:28Javine starts to chop the vegetables for her lasagne.
0:07:28 > 0:07:31While Steve grabs the only industrial fryer
0:07:31 > 0:07:35to begin browning the onions for his chilli.
0:07:38 > 0:07:43Leaving Jamie with a frying pan to cook 40 portions of chicken.
0:07:45 > 0:07:48Whilst Anne starts preparing an old favourite.
0:07:50 > 0:07:56I have made vegetable curries often because I'm pretty much vegetarian,
0:07:56 > 0:07:59but I've not made them in this quantity before.
0:07:59 > 0:08:04Ouch, I've cut myself already. Got a band aid, anyone?
0:08:04 > 0:08:07Oh, man down, we've barely started.
0:08:07 > 0:08:09You've got to hand it to Anne.
0:08:09 > 0:08:13She's cut her finger quite badly, while the doctor is bandaging
0:08:13 > 0:08:16her finger, she's chopping vegetables with the other hand.
0:08:16 > 0:08:21Well, at least none of it got in there, vegetarians don't like blood.
0:08:22 > 0:08:24BUZZER SOUNDS
0:08:24 > 0:08:25Oh, what's that?
0:08:25 > 0:08:30- Does that mean that Anne's lost another finger?- No.- Good.
0:08:31 > 0:08:34- Mind your fingers on that grater. - I will.
0:08:41 > 0:08:45They're probably used to cooking for two people.
0:08:45 > 0:08:48But when you're cooking in volume, it's a whole different story.
0:08:54 > 0:08:57G'day, Jamie. You seem to be approaching this
0:08:57 > 0:08:59as if you were doing a dinner party for four.
0:08:59 > 0:09:05Yeah, unfortunately the other team bagged the big, cooker-fryer thing.
0:09:05 > 0:09:06- Bratt pan.- That's the one.
0:09:11 > 0:09:15I didn't quite realise just how much you need to do.
0:09:15 > 0:09:19I'm going to need about eight of these.
0:09:26 > 0:09:31With 45 minutes gone, Steve's chilli is well underway.
0:09:33 > 0:09:35What is this? Is this meatballs?
0:09:35 > 0:09:37Interesting.
0:09:37 > 0:09:39Oh, don't tell me it's shocking.
0:09:39 > 0:09:42I've never known mince be able to go back together again.
0:09:42 > 0:09:44- I'm just breaking it down now. - Are you? With what?
0:09:44 > 0:09:46- With this.- With a big stick.
0:09:47 > 0:09:50His stress, stress levels.
0:09:51 > 0:09:54How are you getting on there, big fella?
0:09:54 > 0:09:56My mince is a bit chunky.
0:09:59 > 0:10:01Steve's chilli's looking a bit suspect.
0:10:02 > 0:10:06You've had an hour already, you've got about another hour to go.
0:10:06 > 0:10:08And we need to start really cracking on.
0:10:12 > 0:10:14We've got a lot of work to do.
0:10:14 > 0:10:17I'm very worried, although I probably don't look it, but I am, yeah.
0:10:18 > 0:10:20I'll have a bit of that.
0:10:20 > 0:10:22Garlic, garlic.
0:10:25 > 0:10:29As the teams push on, morning lectures are in full swing.
0:10:32 > 0:10:35We've got staff and students coming from all over the world.
0:10:35 > 0:10:36It's really like the United Nations
0:10:36 > 0:10:38inside this building.
0:10:38 > 0:10:40Food is important for the morale of people
0:10:40 > 0:10:43and also, of course, they need a lot of energy
0:10:43 > 0:10:46because studying here is quite tough sometimes.
0:10:47 > 0:10:51Standards of food here are high. It's excellent food.
0:10:51 > 0:10:54And so the contestants have a real challenge on their hands.
0:11:02 > 0:11:04- Javine?- Yes.- Can you taste this for us, love?- Yeah.
0:11:07 > 0:11:10- Ooh.- Just getting you a spoon. - Well done, you.
0:11:10 > 0:11:13- I think it should be hotter maybe. - That looks good, hun.
0:11:13 > 0:11:14More chillies or not?
0:11:16 > 0:11:19- Yeah, a little bit more.- All right.
0:11:24 > 0:11:29Steve, as long as he gets his spices right and it cooks OK,
0:11:29 > 0:11:32that'll be fine. Javine, she needs to work a bit faster,
0:11:32 > 0:11:35she's got to get that prep going.
0:11:36 > 0:11:40- What can I help with?- You can get a pan for the apples to put in.
0:11:40 > 0:11:43- Pan for the apples? - A pan for the apples.
0:11:48 > 0:11:51- Javine?- Yes.- Do you want brown sugar or...?- Brown sugar, yes.
0:11:51 > 0:11:52Brown sugar we want, I think.
0:11:52 > 0:11:55I think we both know that probably I'm a stronger cook,
0:11:55 > 0:11:58I cook more at home and he's quite happy for me to take charge,
0:11:58 > 0:12:01so there were no qualms there.
0:12:01 > 0:12:04Whilst Steve and Javine are working together,
0:12:04 > 0:12:07Jamie and Anne are concentrating on their own dishes.
0:12:11 > 0:12:13How are you doing with the syllabub?
0:12:13 > 0:12:16- I've only got, I need cream.- Right, you need to start getting that...
0:12:16 > 0:12:18I will, indeed.
0:12:18 > 0:12:21- Is Jamie still cooking chicken? - I think so.
0:12:21 > 0:12:22Or maybe it's mushrooms now.
0:12:22 > 0:12:25I don't know, I haven't taken much notice, I've been too busy.
0:12:25 > 0:12:27Aren't you supposed to be working as a team?
0:12:27 > 0:12:30Yeah, but he's doing one thing and I'm doing another.
0:12:30 > 0:12:32Anne, it's going to curdle, love. Turn it off.
0:12:32 > 0:12:36I just have very little confidence in the combination
0:12:36 > 0:12:37of Anne and Jamie.
0:12:37 > 0:12:39They're not talking to each other, they're not communicating,
0:12:39 > 0:12:42they don't know what each other are doing.
0:12:42 > 0:12:44You've got to start getting moving now.
0:12:44 > 0:12:46I need to see stuff in the oven soon.
0:12:48 > 0:12:52- Crumble's on the way.- Yeah.- Your lasagne's not in yet?- It's not, no.
0:12:52 > 0:12:56I haven't got enough sauce there, I think.
0:12:56 > 0:12:58OK, I'm starting to get tetchy now.
0:13:08 > 0:13:13All the mains are progressing, but with only 45 minutes left,
0:13:13 > 0:13:15both teams must crack on with the desserts.
0:13:18 > 0:13:19Come on, let's move it.
0:13:21 > 0:13:23You can start to feel the atmosphere changing.
0:13:23 > 0:13:26The smiles are disappearing, the laughter's going
0:13:26 > 0:13:28and they realise it's becoming quite serious.
0:13:32 > 0:13:36I'm really not good with mechanical objects.
0:13:41 > 0:13:43- And you've got to give it some welly, Anne.- Ha-ha.
0:13:48 > 0:13:50Ah!
0:13:50 > 0:13:53Now I can't get the thing out.
0:13:55 > 0:13:58Help. Oh, mamma mia.
0:14:00 > 0:14:04This is not 30 portions. There's nowhere near enough apple in this.
0:14:05 > 0:14:08I did everything.
0:14:08 > 0:14:11We're going to have to improvise and change it slightly.
0:14:11 > 0:14:16Steve decides to supplement the apple filling with tinned pineapple.
0:14:17 > 0:14:18That's it.
0:14:20 > 0:14:24While Anne adds lemon juice, white wine and brandy
0:14:24 > 0:14:26to her whipped cream syllabub.
0:14:27 > 0:14:29Oh, thank you, darling.
0:14:32 > 0:14:35- That worked. - Come on, we've got half an hour.
0:14:37 > 0:14:39Perfect. It's perfect. Right, there you go.
0:14:39 > 0:14:44Steve's chilli is ready so the bratt pan is now free for Jamie to use.
0:14:47 > 0:14:49Jamie might actually get his chicken pasta done,
0:14:49 > 0:14:52but, literally, he's still cooking chicken and mushrooms.
0:14:52 > 0:14:55Two hours it's taken him to do chicken and mushrooms.
0:15:05 > 0:15:07This is great.
0:15:07 > 0:15:08Love it.
0:15:10 > 0:15:11Ooh, ooh, ooh.
0:15:20 > 0:15:22You've got 20 minutes to go.
0:15:22 > 0:15:25I want it all out on the pass in 20 minutes!
0:15:29 > 0:15:35With service fast approaching, Steve turns his attention to the custard.
0:15:35 > 0:15:38- Ah, it's lovely. That's lovely. - It's not thick enough.
0:15:39 > 0:15:42- That's gross.- Gross? - That's not even going to cook out.
0:15:43 > 0:15:45- OK.- That's disgusting. - I thought it was lovely.
0:15:45 > 0:15:48You've got custard powder and milk. How can you mess that up?
0:15:49 > 0:15:54Kerry's also got concerns about Javine's lasagne.
0:15:54 > 0:15:57I'll take it out right at the end.
0:15:57 > 0:15:59She didn't put enough sauce in the pasta,
0:15:59 > 0:16:02therefore you're almost cooking raw pasta, which you can't do,
0:16:02 > 0:16:05so it's not working. I'm hoping, five more minutes,
0:16:05 > 0:16:08I'll be able do it and it's going to bubble and cook a bit more.
0:16:08 > 0:16:10If it doesn't, I don't know what I'm going to do.
0:16:14 > 0:16:15She's proper scaring me now.
0:16:17 > 0:16:19That's not custard.
0:16:19 > 0:16:22Steve's persevering with the custard, bless him.
0:16:22 > 0:16:24We have to get this out soon cos they're going to be here
0:16:24 > 0:16:26in ten minutes.
0:16:26 > 0:16:27Come on, let's move it.
0:16:28 > 0:16:31I've got customers starting to queue.
0:16:31 > 0:16:33# Ah! #
0:16:33 > 0:16:36- Is it thickening up? - It's thickening up.- Yeah, it is, OK.
0:16:36 > 0:16:38Are you going to be able to pull it back?
0:16:39 > 0:16:42- Yes?- Yes, chef.- Yeah. You sure? - No, chef.- Right.
0:16:44 > 0:16:46Oh, you're joking! I can't send that, dump it, now.
0:16:46 > 0:16:49It's absolute rubbish, I wouldn't give it to the cat.
0:16:49 > 0:16:51It's quite nice.
0:16:51 > 0:16:54- Got any cream?- Right, fast, fast, fast. Chop, chop, chop.
0:17:01 > 0:17:06With five minutes to go, Anne and Jamie are finally working together.
0:17:08 > 0:17:10Do you think I should get this out now?
0:17:10 > 0:17:13- Yeah, I want it out now, two trays. - OK, I'll let you carry.
0:17:19 > 0:17:22- Just give that one more minute.- OK. - Just one more minute.
0:17:25 > 0:17:29We need the crumble out. We need it now.
0:17:29 > 0:17:31Leave those in. Give it a bang, give it a bang.
0:17:31 > 0:17:33Mind your backs, mind your backs.
0:17:43 > 0:17:44I want everyone by their stations.
0:17:44 > 0:17:46Thanks.
0:17:54 > 0:17:59Jamie and Anne have made a chicken and mushroom pasta
0:17:59 > 0:18:02and a vegetarian Thai curry.
0:18:04 > 0:18:07Steve and Javine have made chilli con carne with rice
0:18:07 > 0:18:10and a Mediterranean vegetable lasagne.
0:18:16 > 0:18:21Hi. Good afternoon. Chilli con carne and rice and then vegetable lasagne.
0:18:21 > 0:18:24- I'll have the chilli con carne. - Brilliant.
0:18:24 > 0:18:26Anyone want the chicken pasta?
0:18:26 > 0:18:30Lovely. This is a beautiful Thai vegetable curry.
0:18:30 > 0:18:31- The Thai curry, please.- Good.
0:18:47 > 0:18:50Steve's chilli and Javine's lasagne are both being snapped up.
0:18:50 > 0:18:53- And what would you like?- The lasagne. - Which one did you make?
0:18:53 > 0:18:55- I made this one. - I'll have that one.- Oh, thank you.
0:18:55 > 0:18:59- There you go, sir. Enjoy that very much.- There we go, sir.
0:18:59 > 0:19:01In a white wine and cream sauce.
0:19:02 > 0:19:06Vegetable lasagne made by Steve and Javine.
0:19:10 > 0:19:14For me, the tomato sauce has reduced a little bit too much,
0:19:14 > 0:19:16there's not enough moisture with the pasta,
0:19:16 > 0:19:18so the pasta itself is a little bit tough.
0:19:19 > 0:19:20It's soft in the middle,
0:19:20 > 0:19:24the cheese has gone a little bit crispy on the top, I like it.
0:19:25 > 0:19:29I chose the lasagne, which I kind of had to because I'm Italian
0:19:29 > 0:19:31and, I have to say, it's really great.
0:19:31 > 0:19:35It's delicious. Nice and cheesy and really tasty.
0:19:35 > 0:19:37The vegetables are really nice.
0:19:37 > 0:19:39The top of the pasta was a bit overcooked.
0:19:41 > 0:19:44Nice, tomatoey flavour to it as well and the cheesiness came out
0:19:44 > 0:19:46quite well, so I was really quite impressed by that.
0:19:48 > 0:19:53This is what it is, you cannot pretty up a chilli con carne.
0:19:59 > 0:20:01We've all had lots and lots of chilli con carnes,
0:20:01 > 0:20:04there's nothing wrong with this one, it's cooked,
0:20:04 > 0:20:06he's got a fair bit of spice in there, he's seasoned it.
0:20:06 > 0:20:07Not bad.
0:20:07 > 0:20:11I think Steve's learning. He's trying really, really hard.
0:20:11 > 0:20:14It's seasoned OK, but, in my opinion, that should be a lot more chilli.
0:20:14 > 0:20:17It should have that real oomph to it.
0:20:18 > 0:20:22Sometimes you get a chilli con carne that's a bit mild and disappointing,
0:20:22 > 0:20:24but this had a really good extra kick.
0:20:24 > 0:20:27I've got the satisfaction of the post-chilli con carne sniffles,
0:20:27 > 0:20:28so it definitely had the flavour.
0:20:28 > 0:20:31I'm a big fan of chilli and it's often quite hard to get
0:20:31 > 0:20:34a decent one when you're in a restaurant or a refectory.
0:20:34 > 0:20:37And this is very good, it's got a nice kick to it.
0:20:41 > 0:20:44- That's lovely. That one's spectacular.- I'll have the pasta.
0:20:44 > 0:20:48- OK!- Jamie's chicken pasta is also selling well.
0:20:51 > 0:20:55- Can I get the chicken pasta, please? - Yes, you can, absolutely.
0:20:56 > 0:21:00But Anne's vegetarian Thai curry is lagging behind.
0:21:04 > 0:21:08This is Jamie's two-and-a-half-hour, chicken, tarragon,
0:21:08 > 0:21:10white wine sauce pasta dish.
0:21:10 > 0:21:13With the amount of time he had, he could have sliced the chicken,
0:21:13 > 0:21:14rather than great, big chunks.
0:21:22 > 0:21:24There is a little bit of acidity,
0:21:24 > 0:21:26you can taste a little bit of wine in there,
0:21:26 > 0:21:30but it needs loads, loads, loads more seasoning.
0:21:30 > 0:21:31And it needs more sauce.
0:21:31 > 0:21:35The combination of the mushrooms, the tarragon, the chicken,
0:21:35 > 0:21:39the white wine, is a great combination, but not with pasta.
0:21:39 > 0:21:42That pasta has sucked all the flavour out of the sauce
0:21:42 > 0:21:45and now it's become a bland dish. And it's a real shame
0:21:45 > 0:21:48because if that had been a chicken, mushroom, white wine pie,
0:21:48 > 0:21:50it would've been fantastic.
0:21:54 > 0:21:55Yeah, the pasta dish is nice,
0:21:55 > 0:21:57although I think it's slightly overcooked.
0:21:57 > 0:22:00I prefer it a bit more al dente.
0:22:00 > 0:22:05I think it was a bit, probably, too many large chunks of chicken.
0:22:10 > 0:22:12Anne actually really worked hard today.
0:22:12 > 0:22:14One-handed, she chopped the vegetables.
0:22:19 > 0:22:24The sauce is too thick and globby. It's almost sweet, the curry.
0:22:25 > 0:22:28It's all, sort of, spicy, there's no,
0:22:28 > 0:22:32spicy as in cinnamon and nutmeg, that's what the flavour is.
0:22:32 > 0:22:34She rushed, all of this went in together
0:22:34 > 0:22:37and we've got things which are cooked, things that aren't cooked.
0:22:37 > 0:22:40It's a shame really, cos it could have been really, really nice.
0:22:40 > 0:22:44I chose it just cos I like Thai food and it's quite spicy, which is nice.
0:22:44 > 0:22:47The Thai veg curry is very tasty,
0:22:47 > 0:22:49but I wouldn't say that it tastes very authentic.
0:22:49 > 0:22:52It tasted like it had cinnamon in it, so that was cool.
0:22:54 > 0:22:58The teams' puddings are an apple and pineapple crumble
0:22:58 > 0:22:59from Steve and Javine
0:22:59 > 0:23:02and lemon syllabub with apricots from Anne and Jamie.
0:23:04 > 0:23:07- Try this, it's different.- Although she does look like a crumble lady.
0:23:07 > 0:23:09THEY ALL LAUGH
0:23:09 > 0:23:10OK, I'll go for the syllabub.
0:23:10 > 0:23:12- Doh!- Syllabub, lovely.
0:23:15 > 0:23:18With that dish you need some apple, pineapple and raisin crumble,
0:23:18 > 0:23:20don't you?
0:23:20 > 0:23:23The crumble is the first dish of the day to sell out.
0:23:24 > 0:23:27Here we go. Gone, chef.
0:23:27 > 0:23:29Woah!
0:23:30 > 0:23:33I can give you the pan to lick or you can have some syllabub.
0:23:33 > 0:23:34Or you can have some syllabub.
0:23:34 > 0:23:37With Anne and Jamie's syllabub quick to follow.
0:23:58 > 0:24:00That's not a bad crumble, that's quite a nice crumble.
0:24:00 > 0:24:03Sweet enough, sharp enough, cream's good with it.
0:24:03 > 0:24:05Would've been nicer with custard.
0:24:05 > 0:24:07It's perfectly pleasant.
0:24:07 > 0:24:09It's a chunk of pineapple with a crumbly top.
0:24:09 > 0:24:12There's nothing to dislike. I can tell them off
0:24:12 > 0:24:14for not preparing enough apples, but, actually,
0:24:14 > 0:24:16I admire them for getting the job done.
0:24:16 > 0:24:17It was really nice.
0:24:17 > 0:24:19I've never had pineapple crumble before,
0:24:19 > 0:24:22so, yeah, it was very sweet and it looked really nice, yeah.
0:24:22 > 0:24:26It was sweet, light and very nice, very tasty.
0:24:28 > 0:24:32I chose the crumble cos the man serving it told me to.
0:24:32 > 0:24:35And then I put a ton of cream on it and it was very good.
0:24:42 > 0:24:45Not a huge amount of culinary skill in there, that's for sure,
0:24:45 > 0:24:46but a very tasty dessert.
0:24:46 > 0:24:50Sharp but sour apricots, really, sort of, rich cream,
0:24:50 > 0:24:52which is light and fluffy because of the alcohol.
0:24:52 > 0:24:54The alcohol's warmed the back of your throat.
0:24:54 > 0:24:56Apricot and lemon syllabub dessert, not bad.
0:24:56 > 0:24:58It's pleasant, it's perfectly pleasant,
0:24:58 > 0:25:02but its appearance doesn't do it any favours at all.
0:25:02 > 0:25:05I chose the syllabub, mainly because it was served by Madge Bishop.
0:25:05 > 0:25:07SHE LAUGHS
0:25:07 > 0:25:10It's fruit covered with cream, can't go wrong.
0:25:10 > 0:25:12I went straight for the syllabub for the dessert.
0:25:12 > 0:25:14It looked very good and tasted absolutely amazing.
0:25:18 > 0:25:21Finally, the last customer is served.
0:25:22 > 0:25:26- Ladies and gentlemen, well done. - Thank you. Woo!- Congratulations!
0:25:26 > 0:25:27Well done, everyone!
0:25:30 > 0:25:33- Thank you very much, that was excellent.- Well done.- Thank you.
0:25:33 > 0:25:37- So I'm glad you've tasted it and you know what it's like.- Hm-mm.
0:25:37 > 0:25:39- And you're tough, you are. - Yeah, I've got to be.
0:25:39 > 0:25:40You scared me at one point.
0:25:43 > 0:25:46A really tough test for our four celebs today.
0:25:46 > 0:25:48It's quite early in the competition
0:25:48 > 0:25:50to face such a big, mass catering round.
0:25:50 > 0:25:52John, the food went out. A few hairy moments,
0:25:52 > 0:25:55I think we just got it there with a minute to go.
0:25:55 > 0:25:57The three best dishes today, for me,
0:25:57 > 0:26:00were from Steve and Javine, by far.
0:26:00 > 0:26:03And I think that shows the benefit of team work.
0:26:04 > 0:26:05Javine has got the makings
0:26:05 > 0:26:08of a very, very good MasterChef contestant.
0:26:08 > 0:26:11She took control of that, you know, about halfway through
0:26:11 > 0:26:14and she pushed Steve and made sure they got the job done.
0:26:14 > 0:26:17I can go home feeling proud and happy with myself,
0:26:17 > 0:26:21better than yesterday. And looking forward for tomorrow now.
0:26:21 > 0:26:23Steve may not have the knowledge,
0:26:23 > 0:26:26but he's definitely got the right approach.
0:26:26 > 0:26:29That guy will roll his sleeves up and just get stuck into anything.
0:26:29 > 0:26:32Today felt like a massive achievement.
0:26:32 > 0:26:34And I think the longer I can stay in, obviously,
0:26:34 > 0:26:37the better chef I'll be, but I've got to stick around.
0:26:39 > 0:26:41I think the fact that Jamie and Anne didn't work as a team
0:26:41 > 0:26:44was really reflected in the end result.
0:26:44 > 0:26:48Jamie spent all of the time doing that pasta dish.
0:26:48 > 0:26:50I think that Jamie actually, today,
0:26:50 > 0:26:53is realising how tough MasterChef is, the graft that's needed.
0:26:55 > 0:26:57I'm absolutely exhausted
0:26:57 > 0:27:00and I'm hoping that our next challenge won't be so tough.
0:27:02 > 0:27:07Anne can cook, you know. She's just got to focus on the finer details.
0:27:09 > 0:27:12Had a great day and I'm ready for the next challenge.
0:27:15 > 0:27:16These four have got to know each other,
0:27:16 > 0:27:19they're realising what sort of a competition this is,
0:27:19 > 0:27:21that they can actually learn something.
0:27:21 > 0:27:24But the next time we see them, we're going to lose one of these.
0:27:30 > 0:27:35Tomorrow night, the battle to stay in the competition continues.
0:27:35 > 0:27:37Oh, dear.
0:27:37 > 0:27:39I am flabbergasted.
0:27:43 > 0:27:47And for one of the celebrities, the dream is over.
0:27:47 > 0:27:50The person leaving us is...
0:28:00 > 0:28:04Subtitles by Red Bee Media Ltd