Episode 22 Celebrity MasterChef

We've had 16 celebrities battling it out to win the Masterchef crown.

If I drop this, I'm literally going to punch myself in the face.

Only the best are left.

Now the competition really begins.

There's loads to do. I don't even know if we can do it.

Just making sure the right ones go out in the right time.

It's getting warm in here!

If you'd said on day one, "You'll be in the final six of Masterchef",

I'd have said, "There's more likelihood of me standing on the moon."

I feel like I survived by the skin of my teeth yesterday.

I think some of us are still lucky to be here, Michael.

ALL LAUGH

Very excited, going to get dirty and muck in, you know.

It's one of these days when you just have to go for it.

The thing is, we don't have a clue what we're doing and where we're going,

so just chuck us in the deep end and watch us swim.

We are very close to the sea,

so I think that might be what we do!

As long as there ain't no boats involved,

I'm going to be absolutely fine.

Good morning, and welcome to Dover,

otherwise know as the gateway to Europe.

This is actually the busiest ferry crossing in the world.

We are taking you on a little boat trip.

21 miles in that direction is Calais.

When I say "little boat", what I actually mean is that.

You six today are taking over the brasserie.

Oh no!

We are splitting you into teams.

The first team is Jamie and Emma.

The second team is Danny and Cheryl.

And the third team, Michael and Javine. ALL LAUGH

You'll prepare your lunch dishes on the way out,

and you'll serve lunch on the way back.

The brasserie on the Spirit of France offers

an a la carte menu cooked to order for up to 80 covers.

The celebrities will be responsible for today's lunch service.

Head Chef Simon Bean will be making sure his high standards are met.

OK, guys, you're going to have to create your own menu,

so please think about how long it's going to take you to prepare it.

So good luck. Enjoy, and be ready for service.

Thank you.

Each team must design a main course

and a dessert to go on the brasserie menu.

They have a choice of ingredients, including rib-eye steak,

chicken breast, sea bass,

green beans, root vegetables,

and a selection of fresh herbs, cheeses,

chocolate, ginger biscuits,

and citrus and berry fruits.

For our six, it's time for them to turn it on.

They're going to do brasserie-style food.

That means quick, that people want to eat,

but it's got to have a bit of style to it.

Tell me what you're going to cook today.

We're doing fillet of sea bass with a vierge sauce and a creamy mash,

and some green beans.

-OK. Dessert?

-Dessert, I'm looking for a chocolate tart.

If you're going to do a chocolate tart,

there's some smaller rings in there.

-The smaller the tart, the quicker it'll set.

-Fine.

-OK, good luck.

-Thank you.

-Thank you, chef.

For our main, we're going to do chicken escalope,

with some crushed new potatoes, a salsa verde and some green salad.

-OK, and dessert?

-Pie, with the nectarine.

-OK.

-She's quick!

-She's good.

-OK, grab your main ingredients and good luck.

OK, guys, what have you decided on?

We're going to do steak and chips.

-Good.

-But lovely steak and chips, posh steak and chips.

What's posh steak and chips?

Well, just steak and chips with "posh" in front of it.

-Steak and chips cooked by us!

-Yeah.

-Anything with it?

-And a bearnaise sauce with it as well.

-Stretching the boat here. Dessert?

-A...creme brulee.

-OK.

-And you're going to get that done, are you?

-Are we?

Not going to have time to get it cooled down again. And set. And then burnt.

Whatever. If you say we haven't got time, we haven't got time.

-I don't think you'll have time to do brulee.

-OK.

I would re-think your sweet.

Two thrusters following...

Now they've designed their menus, they have less than 90 minutes

before the ferry arrives in Calais and the diners come on board.

It's a massive task. The time constraints could be crippling.

-They've got nowhere to hide on this one.

-It's going to be tough.

You used to have 90 minutes when you played football?

94, normally, bit of injury time.

That little bit extra always helps.

Javine starts to prep the ingredients that will

go into the sauce for the sea bass.

Onion's burning my eyes,

and I'm feeling a little bit queasy right now.

While team mate Michael is prepping the chocolate tarts.

This is ridiculous. I'm trying to measure out the chocolate,

and because of the engines on the ship...look at this!

What weight is that? There's a 102g difference every second!

-How do you get the measurements right?

-Well, it's roughly.

You're telling me it's roughly!

This is just going to be impossible!

Chicken.

Have we got more chicken breasts? I'm going to need a load of those.

There's enough for your 25 portions.

Jamie's going to be doing the escalopes.

I've got so many nectarines to peel, it's terrifying.

The thing I'm most worried about is getting it done on time.

We've really got to knuckle down.

For the dessert, we were going to do a creme brulee,

but we just haven't got enough time, so it's all changed

and we're doing a cheesecake, which I've made once before.

And it's going to be lovely.

Got to chop all the fruit.

Hopefully reduce that in some alcohol of some kind.

Hopefully there's some champagne on board,

as we're on our way to France.

Once it's made, it's made.

So the idea is if we get that out the way, it's done.

We can put it in the fridge. We haven't got to think about it.

Michael has begun working the pastry for 25 individual

chocolate tarts.

There's no time to blind-bake them,

so I'm going to have to stab them, a lot,

and then put them straight in.

So this could be an absolute disaster.

I'm just going to have to hope it works.

So if they all rise up, we won't be able to put any filling in them.

Yeah, but it'll be like a biscuit. I'll just put some sugar on it.

So what's the main course?

Seared sea bass with a herb sauce, mashed potato and spinach.

So, where's your sea bass now?

It's waiting to be cooked, so I'm going to cook it

once I get the order, so everything's calm in my behalf.

You look like you're doing all right, Javine.

The weak link here is Michael.

The ferry is now halfway across the Channel.

The celebrities have just 45 minutes left

before the diners board at Calais.

-We need to stew up that...

-Yeah, we need to get the fruit on.

Where are we going?

We've got blackberries, blueberries and strawberries in here.

I've put in a slug of Cointreau, some sugar, little bit of water,

and that'll sit nicely on top of the mascarpone cheese mix.

It'll be lovely.

I love ships. Me and ships get on well.

I don't get seasick.

Emma's brilliant. Thankfully, she's in charge.

With her at the helm, what could possibly go wrong?

I'm doing two things at once, I'm actually making pastry

and chopping potatoes simultaneously.

Jamie, what are you doing and where are you?

I'm doing the chicken escalopes, crushed new potatoes,

a salsa verde and a bit of green salad.

-So these are all going to be fried to order?

-Yes.

-Where's your new potatoes?

-They're on the way. Emma's in charge of those.

-Emma's in charge of those?

-Yeah!

-Right, what's dessert?

-We're doing a peach tart.

-And who's in charge of that?

-Emma's in charge of that.

-Emma is?

-Yeah. She's a genius!

So all you've got to do is put breadcrumbs on this chicken?!

Well, flatten them, season them to perfection, breadcrumbs,

parmesan crust, and then I'll go and help with the potatoes.

-Yeah. You've got to put breadcrumbs on these chickens.

-Yes!

Emma, the nectarines, what pastry have you used?

We're using sweet pastry that we're going to grate on top of them,

-in ramekins.

-Excellent!

You're very lucky. All you had to do was all the veg for the main

and the dessert, because Jamie has put the breadcrumbs on the chicken!

Yeah, I'm prepping the salad now.

That's a man's job, that is, making the breadcrumbs.

Excuse me, guys, you've got approximately 30 minutes left, OK?

-ALL: Yes, chef!

-Thank you.

Cheesecake?

That's on its way. Cheryl's out there cracking on with that now.

You've left Cheryl in charge of it?

You've met Cheryl, she's in charge of everything.

Chef...how do I get all this stuff off?

Thank you. That tastes really good.

It's the calm before the storm, this.

The chips and the steaks we have to cook fresh, don't we?

So that's when it's going to be mad.

Please, God...

OK. That's not good. That's not good.

Yeah, I'm in trouble.

-Do you know what happened?

-I know exactly what happened!

If there's one thing I know about, it's desserts.

And as soon as you said how you were going to cook it, I thought...

I know. I know.

The show must go on. You've got to get a dessert out.

-Yeah.

-Let's see what you can make of it.

OK. I can save this somehow.

Chef, I've had a nightmare with my tart cases.

They've gone like pancakes.

-Was it too hot?

-No, probably too cold.

-They'll have melted before they...

-What do you reckon I can do?

Use one of the piping bags and maybe we'll put a swirl on it...

-And sell it like that.

-Yeah.

I've said chocolate tart. I'm going to deliver tart with chocolate in.

We are now in Calais.

Does this look like a kitchen that's ready to go?

Does it...? Does it?!

Are you going to get these puddings done on time?

Yeah. I need to get them in the fridge.

I'm not so much worried about these, more the main course.

-Because that's going to have to be cooked to order.

-Yes, it is.

With the boat in dock,

the Dover-bound passengers board the ship.

So, nectarine and ginger pies. They're not in the oven yet,

-and you're starting service in 15 minutes.

-Yes.

I'm just going to get this done and get them in the oven,

and then that's that.

I feel as if I've been going to 100mph. I feel like Roadrunner.

Roadrunner with a whisk.

OK, Emma, we're going to need to get these in the oven

-pretty much now.

-Yeah.

We're running out of time, and Emma has finally got her pies in the oven.

Oven! Oven!

Thank God for that.

The clock is ticking and we are about to move out,

and they're going to have to be ready for service.

About 10 minutes to go.

OK, guys, you're going to have to get all your produce down

-to the brasserie galley, OK?

-ALL: Yes, chef!

We're down to the last five minutes now.

We are going to need to start service.

It's two o'clock, and service is due to start.

OK, guys, I'm going to need one out of your twos to come down to

the brasserie galley.

We've got 70 diners waiting to be fed.

-So, between you, decide who's going to go out first.

-You go.

You're the meat bloke.

Cheers!

If I drop this, I'm literally going to punch myself in the face.

-Looking forward to service?

-Yeah, that's my favourite bit!

Have you sorted out between the two of you who's going to do what,

-and when you're going to do it?

-No.

Right, where?

These are going to look great, they're going to taste lovely,

I think I've got away with it.

CHEF: Michael, where's Javine?

I have absolutely no idea. Is she not with you?

One of you is going to have to start service.

-Has she not...where is she?

-You tell me, she's your partner!

Service should have begun 15 minutes ago,

but Javine still hasn't prepped the fish.

Goodness gracious me, where's the fish? Where's the sea bass?

I'm running out of time and I haven't prepared everything,

so I'm in a bit of a rush.

We've got diners in the brasserie now.

I will try and find her. I've just been trying to save this,

but I will try and save that, as well.

Just give me a second and I'm there.

Have you got the sea bass, please? Can you get me the sea bass please?

I was in charge of the pudding and Javine was in charge of the mains,

but I come back and...

It doesn't seem like things are ready yet for the mains!

Oh, she's back!

Oh, thank God. I was really panicking!

-WAITRESS: Hello, you all ready to order?

-The sea bass, please.

-Sea bass.

-Chicken, please.

-Yourself, sir?

-Steak and chips, please.

I'll be along to do your desserts later on. Thank you.

OK, guys, listen up! First order!

Three sea bass, two rib, one well done, one medium. One chicken.

ALL: Yes, chef!

Because they're running late,

they now only have 30 minutes to cook all their main courses.

And 30 minutes for desserts.

You might be in teams of two,

but you've got to work at six, now!

Mind your backs!

OK, guys, listen up! One steak medium, one steak well done.

Is that the same as the first one?

No, it's another one, I'm calling them as they come in.

So, we've got four steaks on order -

two medium, two well-done.

If Danny and Cheryl get hit with rare, medium, rare, well done,

medium, well done,

they're going to need to be carried off this ferry.

-Two ribs medium, one rib rare.

-Er, that's four in all, yeah?

Two rib medium, two rib... Two rib medium, two rib rare.

-Easy for you to say!

-What we doing about the chips?

Plenty of orders on the go, steaks are all partly cooked,

so we've just got to try and bring everything together.

Where are we putting the chips? What we putting them in?

Cheryl and Danny, your steaks are looking nice, well done!

I asked for medium, it's lovely. It's perfect.

It's a bit disconcerting,

because every now and again the ship lurches!

Oops. Especially when you're next to a boiling hot oven.

-Chicken with a salad.

-Of course, madam.

-Away, please. Three chicken, two bass!

-ALL: Yes, chef!

-Jamie, you got five chickens on order now, yeah?

-Yeah.

-How many you got in your pan?

-One.

-That's not five, is it?

It's obviously quite popular. So far we're doing... OK, next away!

Next away. Four chicken, one bass!

-Oh, man!

-You going to be able to do that, Jamie?

-Yeah. No problem.

I'm doing all the garnishes. I'm trying to be organised.

I'm just going to do it very calmly and methodically.

Come on, quick as you can, guys.

The chicken is absolutely lovely, it's succulent.

The vegetables are cooked to perfection.

So everything's really good.

OK, away please! Two bass and three chicken we're doing next, then.

Having made their puddings, Michael now has to prep and cook

Javine's sea bass, while she steams the spinach and finishes the sauce.

-How long on the bass, Michael?

-Three minutes, chef!

-Too long.

HE LAUGHS Bloody hell!

Ohh!

How long on the bass?

It's...er...about a minute and a half!

This is so hot.

Bass is ready, chef!

Javine, well done, they look nice.

-Sea bass.

-Sea bass, please.

I need another two bass straight after that.

How come, all of a sudden, I'm the one being pressured?

-Where's this bass, Michael?

-It's just coming, chef!

It was coming two minutes ago! It's not swimming itself back to Dover.

-How we doing, Michael?

-Yep, coming chef, just waiting for the mash...

Oh, it's Javine's fault now, is it?

-There you go, Javine.

-Thank you.

-Bass is ready, chef!

I think it's absolutely first class, delicious.

Come on, guys. We're going to speed it up a bit,

you've had your warm-up.

-You ready to go, yeah?

-ALL: Yes, chef!

-Steak and chips, please.

-How would you like that cooked?

-Medium rare.

-For you, madam?

-Medium rare, please.

OK, away, please.

One medium rare steak. One blue steak.

And then one medium rare, one medium,

one blue and two medium steak.

-Come on, quick as you can, guys.

-One medium, chef.

Service!

Love the steak, really tasty. The sauce is really nice.

Any word on that well-done steak?

Danny, Cheryl, how much longer on this well-done and a medium?

Need to be quicker than this, guys.

You're holding everybody else up.

Food going cold, here! Cheryl! Danny!

-Blue steak next, Danny.

-Blue steak, yeah?

Obviously steaks cooking to order.

It's just making sure the right ones go out in the right time.

-It's getting warm in here!

-Hot, hot, hot! Thank you, Cheryl.

So that's rare, or medium rare, and rare. Erm, medium.

Rearrange those words, in the order that you want!

Cheryl, what are you waiting on?

Cheryl, we've got a well-done steak here that's been sent back.

-It's almost medium, it needed to go out well-done.

-OK. Yes, chef.

You've picked the hardest thing to do.

Let's just make sure that we get these steaks out correctly.

-Yes, chef.

-We can't afford to have orders done twice.

I'm a bit confused, really.

To get all the different mediums and wells and all that stuff, is tough.

OK. We've got three-quarters of an hour until we arrive in Dover.

Now that is not a lot of time for them to eat their main courses

and get your desserts inside them.

Speed it up, or we're going to fail.

-OK?

-ALL: Yes, chef!

You have to be absolutely on it, and...

Two orders, two bass, one chicken.

-Chicken, yes, chef!

-Three chicken.

I haven't called away three chicken, why are you giving me three chicken?

-You said three chicken.

-No, I didn't.

One chicken, one rib, one bass is what I'm waiting on.

You've got to know what you're doing all the time, which I don't really.

-We got one chicken coming?

-It's full-on...

Jamie, your plate's ready!

That one is good, that one is not very good.

Jamie, when you bring the plate to the pass,

try and keep your fingers clean. Other than that, it looks nice.

The chicken was really nice, but the veg and the rest wasn't good at all.

Right, guys, we got another six tables to go!

I need this bass. These steaks are going cold!

One and a half minutes, chef.

Come on, speed it up, we need it faster than this.

There's a lot of sea bass being ordered, so that's fantastic.

Service, please!

I ordered the sea bass, and it's absolutely lovely.

So tasty. I'm really impressed.

Come on, guys, with this steak!

Well-done steaks coming right now, this very second.

I ordered steak, delicious. The sauce was a pleasant surprise.

Altogether, I'm very pleased with it.

-Well done, Danny. Well done, Cheryl, on the steaks.

-Thank you!

Right, last order going, guys!

-You've just got two mediums left, Danny.

-Two mediums left?

Come on, then. Let's have a last bit of...

Just these two medium steaks to get done.

We're nearly there.

This is the last ones.

OK, that's all the mains done. Thank you very much, guys.

-Let's get these sweets out now, yeah?

-ALL: Yes, chef!

Having over-run on the mains,

they now have just 15 minutes to get over 70 desserts out.

Urg!

They don't look smart.

But actually, you know what, we can do wonders with cream.

I might pipe actually cream on top. Brilliant idea! Let's go do it!

I need a piping bag.

Pretty sweets, pretty!

Are you ready to order your desserts?

Can I have the chocolate tart, please.

I'll have the nectarine pie, please.

Cherry cheesecake, please.

The nectarine pie as well, please.

Away, please! One tart, one cheesecake, one pie away, please!

Yes, chef!

Chef...

One cheesecake away, please, Cheryl.

I need this pie, please.

-Puddings!

-Yes, I know! Argh!

Yeah, it's not like he's doing anything, is it?

Emma, come on, we're waiting on these tarts. Let's get a move on.

I need you to get me a pair of scissors, now.

I need a massive spoon!

Scissors and a spoon, please!

Where are they? These should be ready!

-Scissors! Massive spoon!

-I've got a spoon.

Away, please. One tart, one cheesecake.

Cheesecake, chef.

-Five minutes, we'll be finished, won't we, guys?

-ALL: Yes, chef!

-If we get these pies.

-We've just got to pipe some in now, chef!

-You're going to what?

-Pipe some cream on one, chef.

-How many do you want, chef?

-About 25 will do!

Desserts on A2 please, where are they?

Customers are asking about the pies now, Emma!

Got the pies. How many do you want, chef?

I need five straight away.

Tell you what, if you grate some chocolate on top of that,

if you can find some.

-Chocolate I've got coming.

-Oh, good.

-I found one that's that big.

-A breezeblock of chocolate.

-Come on, pies!

-Emma. Two pies away, please.

-They look great.

-Those need to be cleaned...

-I know.

-Send me five down to the pass, now.

Two pies are coming.

Thank you.

I had the nectarine pie and I thought the fruit was a bit bland,

but the pie was really nice.

I've got chocolate.

In the middle of the bloomin' Channel, I found some chocolate.

Well you could have just gone to Duty Free, to be honest.

Come on, let's not stop it now. One chocolate tart, one cheesecake.

You're getting quick at those, aren't you?

I had the berry cheesecake. Very nice.

I don't usually eat a lot of sweet stuff,

but I'm very impressed with it.

Away, please, three pies, two tarts.

I had the chocolate tart. I liked the mousse.

It wasn't what I was expecting.

Keep those pies coming, please.

Yes, chef.

Thank you, six, two.

This is the last ticket now, guys.

Two pies, one cheesecake, one tart.

Two pie. Yes, chef. Yes, chef.

-Thank you very much. That's it.

-Do you want to try one?

Are you kidding me, I'm not eating one of those.

That service was verging on insanity. I'm exhausted.

I hate boats. I can't believe I've actually had to cook on one.

I just want to get off now.

There were stages today when I thought it wasn't going to happen,

but you know what?

Our celebs stepped up to the mark and made sure it was delivered.

They've done a great job.

Once the orders started coming in,

I didn't know my backside from my elbow, I really didn't.

It got pretty stressful.

At the end I was ready to just go and jump overboard.

In a field of good cooks and hard workers one man stands out,

and that is Michael. Because that sea bass dish was beautiful.

Michael done a lot of work today.

I was kind of being led by him so, thanks to him, everything went well.

It was tough and I really had to push myself,

but I'm really pleased with what I managed to do.

I had a fantastic time today.

This competition is becoming seriously exciting.

We have got grafters, we have got people with real skill,

we got people with real talent.

You and I have got a tough job because time is approaching when

we are going to have to send home not just one, but two more of our celebs.

Next time...

The celebrities face another daunting challenge.

We want a dish inspired by somebody you love.

Dah!

It's out there.

Back of the net.

Which two will be leaving the competition?

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