0:00:05 > 0:00:09'Emma, Danny and Michael
0:00:09 > 0:00:12'are the Celebrity Masterchef finalists.'
0:00:14 > 0:00:17It feels amazing to be in the final three
0:00:17 > 0:00:21and it's funny that now you're here, things sort of change in your mind a bit
0:00:21 > 0:00:26because now you're like, "I could win it. I could actually win this thing now."
0:00:27 > 0:00:30I'm a very determined character.
0:00:30 > 0:00:33Anything I want to achieve, you know, I believe I can.
0:00:33 > 0:00:36Of course I'd love to win it. I want to do my best.
0:00:37 > 0:00:41It is beyond my wildest dreams. Genuinely.
0:00:41 > 0:00:44Never thought in a million years I would be here
0:00:44 > 0:00:48about to commence the epic journey towards the final.
0:00:50 > 0:00:55'Now they face a week of gruelling challenges.'
0:01:04 > 0:01:07- OK, that's impressive.- Wow!
0:01:15 > 0:01:19Who actually is going to push themselves to take that title?
0:01:41 > 0:01:46Today we're going to take you right back to the very start of this competition,
0:01:46 > 0:01:47the first thing you did in here.
0:01:47 > 0:01:50We are going to give you an invention test.
0:01:53 > 0:01:56In front of you, you have a chicken
0:01:56 > 0:01:59and we're going to ask you to cook for us one dish.
0:02:00 > 0:02:03Using that chicken as the centrepiece
0:02:03 > 0:02:06along with this wonderful array of ingredients,
0:02:06 > 0:02:09you can cook whatever you like.
0:02:12 > 0:02:17You have an opportunity now to show us how good you truly are.
0:02:17 > 0:02:21Ladies and gentlemen, please come up and select your ingredients.
0:02:27 > 0:02:30Thinking time.
0:02:50 > 0:02:53Guys, everyone done? Everyone happy?
0:02:53 > 0:02:55Yep? Fantastic.
0:02:59 > 0:03:03One hour, one plate of food. Guys, impress us.
0:03:05 > 0:03:08Let's cook.
0:03:13 > 0:03:17Now, this is where the fun bit starts.
0:03:20 > 0:03:22I'm really up for today, actually,
0:03:22 > 0:03:25cos it's going to be just interesting.
0:03:26 > 0:03:31If there's going to be any indication of the improvement from day one to here,
0:03:31 > 0:03:34it's going to be today.
0:03:38 > 0:03:41What are you going to cook for us, Emma?
0:03:41 > 0:03:47I'm going to cook some chicken thighs in a creamy onion and fennel sauce
0:03:47 > 0:03:51and then I'm going to chuck tarragon in at the last minute and serve it with a pomme puree.
0:03:51 > 0:03:54What do you think our expectations of you now are?
0:03:55 > 0:03:58Oh, quite high. I've got no doubt about that.
0:04:04 > 0:04:08Emma's cooking for us a tarragon cream chicken on mashed potato,
0:04:08 > 0:04:12which I think could be an absolutely delicious thing.
0:04:12 > 0:04:18Well, that better be good, because there is no other accompaniment to that dish whatsoever.
0:04:21 > 0:04:24You've had 20 minutes. Third of the way gone.
0:04:30 > 0:04:34You know, the surprise challenges aren't easy.
0:04:34 > 0:04:38You've got to crack on, put into practice everything you've learnt.
0:04:43 > 0:04:45Right, Danny, what's your dish?
0:04:45 > 0:04:50Chicken stuffed with some prunes and some pine nuts, some sauteed potatoes,
0:04:50 > 0:04:53I might do a bit of sage sauce to go with it, depending on how that goes.
0:04:53 > 0:04:55I'm going to see how it tastes. If I don't like it, you won't get it.
0:04:55 > 0:04:58- Didn't you stuff a chicken breast before?- I did something similar.
0:04:58 > 0:05:02When you've done chicken before and it went well, it's hard not to try and replicate it.
0:05:02 > 0:05:05- Showing progress?- The flavour combinations will be progress.
0:05:05 > 0:05:09The skill and technique haven't been so much of an issue. The flavours have been a problem.
0:05:09 > 0:05:11Eureka.
0:05:13 > 0:05:17The problem for Danny is he's done something very, very similar before,
0:05:17 > 0:05:21so this dish from Danny has got to be magnificent.
0:05:26 > 0:05:29Guys, you've got 25 minutes of cooking time left.
0:05:34 > 0:05:36I think I need to show John and Gregg
0:05:36 > 0:05:39that there can just be one plate of food that I can put in front of them
0:05:39 > 0:05:41and they can be like, "This is perfect."
0:05:41 > 0:05:46If I can hear those words, I'll be the happiest person in the room, without a doubt.
0:05:49 > 0:05:53Michael, what are you going to cook for us?
0:05:53 > 0:05:56A mushroom and leek stuffed chicken breast wrapped in ham and roasted.
0:05:56 > 0:05:59I'm going to serve it with sort of a dauphinoise but not
0:05:59 > 0:06:03and probably some carrots on the side, as well.
0:06:03 > 0:06:06- Food that's got to be beautiful. - That's the plan today, hopefully.
0:06:06 > 0:06:10- How do you feel about invention now? - I've got that nagging doubt in the back of my mind.
0:06:10 > 0:06:13I messed it up first time. But I'm more confident
0:06:13 > 0:06:15and I'm thinking about the mistakes I made back then
0:06:15 > 0:06:18and I'm not going to reproduce those same mistakes.
0:06:21 > 0:06:25Michael's chicken breast wrapped in that salty ham with the woody mushrooms inside,
0:06:25 > 0:06:31love the idea of that, I think that will be absolutely delicious. But can he do it without a mistake?
0:06:34 > 0:06:37Five minutes. Just five minutes, please.
0:06:55 > 0:06:59That's it. Time's up. Stop.
0:07:06 > 0:07:08'Emma has used the chicken thighs,
0:07:08 > 0:07:13'roasted them and served them with braised fennel and mashed potato
0:07:13 > 0:07:15'with a fennel and tarragon sauce.'
0:07:21 > 0:07:24Your mashed potato is beautiful. Your chicken is wonderful and moist
0:07:24 > 0:07:29with the crisp skin on top of it. I like the fennel with it.
0:07:29 > 0:07:32But you promised us chicken with tarragon sauce.
0:07:32 > 0:07:36It needs so much more tarragon in there to bring it alive.
0:07:42 > 0:07:44It could do with a little more tarragon.
0:07:44 > 0:07:47But I really like that.
0:07:48 > 0:07:51You've got crispy skin on your chicken, it's really moist,
0:07:51 > 0:07:54really buttery potatoes. I think it's really, really lovely.
0:07:57 > 0:08:00I feel all right. I don't know if I agreed with John.
0:08:00 > 0:08:04For me, that was the right amount of tarragon in that sauce.
0:08:07 > 0:08:12'Danny's taken the breast off the chicken and stuffed it with prune and pine nuts,
0:08:12 > 0:08:14'topped with crispy Parma ham,
0:08:14 > 0:08:19'served with vegetables, sauteed potatoes and a sage sauce.'
0:08:20 > 0:08:23I really like the look of this. I think it looks great.
0:08:30 > 0:08:33It's very, very good indeed. Soft, buttery potatoes,
0:08:33 > 0:08:37moist chicken, salty bacon. I mean, lovely combination.
0:08:37 > 0:08:40Wonderful. And that sweet, deep sauce, as well.
0:08:40 > 0:08:44But there's not enough sauce on that plate. I've had one mouthful, it's nearly all gone.
0:08:51 > 0:08:54Everything's seasoned really well, everything's cooked really well.
0:08:54 > 0:08:58I like the presentation. But I just want a little bit more sauce.
0:08:59 > 0:09:04I should've made loads more sauce. Again, that's easy to rectify.
0:09:04 > 0:09:08Put it in a jug on the side and I think they would've been very, very happy.
0:09:11 > 0:09:13'Michael has also used the chicken breast
0:09:13 > 0:09:17'and stuffed it with leeks and mushrooms wrapped in Parma ham
0:09:17 > 0:09:21'with garlic potatoes and rosemary carrots.'
0:09:26 > 0:09:30You've got some whacking big flavours in that chicken.
0:09:30 > 0:09:34That woodiness coming from those dried mushrooms, the sweetness of the leeks.
0:09:34 > 0:09:38Underneath is that rich potato with cream, which I really like.
0:09:39 > 0:09:43But you have a problem with your chicken, because it's gone dry.
0:09:43 > 0:09:45And that's a bit of a shame.
0:09:50 > 0:09:53The flavours are absolutely fantastic.
0:09:53 > 0:09:56So mellow and so deep.
0:09:57 > 0:09:59It's a real shame that that chicken's a little dry.
0:10:02 > 0:10:09I'm pleased with what I did. I feel it's good... but could be better.
0:10:12 > 0:10:17Next time we see you, we're going to throw you into the deep end.
0:10:17 > 0:10:20Thank you very much. See you soon.
0:10:31 > 0:10:35The first task in our finals week and we're off to a flying start.
0:10:35 > 0:10:39I think they took the chicken today and actually did it proud.
0:10:39 > 0:10:41There is no doubt about it,
0:10:41 > 0:10:46our three celebs have come on leaps and bounds since the first time we saw them cook.
0:10:46 > 0:10:50And this task has set them up for what comes next.
0:11:14 > 0:11:18Good morning and welcome to the film set of New Tricks.
0:11:18 > 0:11:21Top-rating BBC drama.
0:11:21 > 0:11:26You are making lunch today for 90 of the stars and crew.
0:11:28 > 0:11:31It's got to be exemplary, but more importantly than ever before,
0:11:31 > 0:11:33it simply must be on time.
0:11:36 > 0:11:41The simple fact is that that there... is your kitchen.
0:11:43 > 0:11:48It's tight in there. You're going to have to be very organised because you've got a lot of work to do.
0:11:49 > 0:11:55- You have just three hours. Ladies and gentlemen, I suggest you get a move on.- Thank you.
0:12:02 > 0:12:06- This place is cramped!- OK.
0:12:06 > 0:12:09'The celebrities must now come up with a menu
0:12:09 > 0:12:12'which includes three main dishes and two desserts.'
0:12:13 > 0:12:17Three Celebrity MasterChef finalists. It's a very, very small kitchen,
0:12:17 > 0:12:23but not the first time they've done a mass-catering challenge. So my expectations are really high.
0:12:23 > 0:12:27I want something really exciting, something which really demonstrates skill and ambition.
0:12:27 > 0:12:29OK.
0:12:30 > 0:12:34Well, we could make lemon drizzle cake.
0:12:34 > 0:12:38I've got loads of different ideas flying through my mind, cos there's so much we've got to do.
0:12:38 > 0:12:42So, yeah, this is going to be a tricky one today.
0:12:44 > 0:12:49What about baked cod? Well, OK, look, we've got stuff definitely to make a ratatouille.
0:12:49 > 0:12:53- Yeah, leeks, carrots.- Aubergine. Can we have a pen and paper?
0:12:56 > 0:13:00- Lunch is at one o'clock.- I know. - That leaves you two hours and 45 minutes left.
0:13:00 > 0:13:03- You need to shift.- Yeah.- OK.
0:13:04 > 0:13:08Cod in a creamy leek sauce.
0:13:08 > 0:13:12Moroccan lamb. Erm... and couscous.
0:13:12 > 0:13:15We can't let the ball drop today.
0:13:15 > 0:13:18We've just got to concentrate and be methodical.
0:13:18 > 0:13:21And if we can do that and we don't lose our heads,
0:13:21 > 0:13:23then we'll be fine.
0:13:28 > 0:13:30Right, what are the dishes, Emma?
0:13:30 > 0:13:34We are doing a butternut squash curry,
0:13:34 > 0:13:39cod in a creamy leek sauce with new potatoes and broccoli and carrots,
0:13:39 > 0:13:46and Moroccan lamb with a spicy ragout and couscous.
0:13:46 > 0:13:52And then for pudding, we're doing a pineapple upside-down cake and an apple crumble.
0:13:52 > 0:13:54It's half past ten. Lunch is when?
0:13:54 > 0:13:58- One o'clock.- One o'clock. - Two and a half hours.- Yep.
0:13:58 > 0:14:02- Chop-chop, yeah? Best of luck. - Thank you.- Cheers, Gregg.
0:14:09 > 0:14:12'In a field a mile away from the catering van,
0:14:12 > 0:14:16'filming is about to start.
0:14:16 > 0:14:21'With a tight schedule to get through, when they break for lunch, it must be ready.'
0:14:25 > 0:14:28Lunch, it's all we talk about all morning.
0:14:28 > 0:14:32We arrive, we have breakfast, and we immediately start to speak about
0:14:32 > 0:14:35what we're having for lunch. It is incredibly important.
0:14:35 > 0:14:39We've had a couple of companies that weren't quite up to it
0:14:39 > 0:14:41and it was really quite disturbing.
0:14:42 > 0:14:46We work all day. It wouldn't go down well if the food was late, no.
0:14:46 > 0:14:50I think that when we turn up, I'm expecting it to be ready.
0:14:52 > 0:14:54Here we go, then. Rehearsing.
0:14:57 > 0:15:01And action!
0:15:04 > 0:15:06Let's get everything prepped
0:15:06 > 0:15:09and then it's just a question of cooking it.
0:15:10 > 0:15:13'As Emma cubes the squash for the veg curry,
0:15:13 > 0:15:18'Danny is filleting all the fish for the cod and leek bake.'
0:15:20 > 0:15:23We've got three hours to feed 90 people.
0:15:23 > 0:15:26It's just the time constraints that make it real pressure.
0:15:28 > 0:15:31'And Michael trims the lamb for the Moroccan stew.'
0:15:31 > 0:15:36When you've done one of the things on the list, just cross it off
0:15:36 > 0:15:40- and then just pick something else on the list do to.- OK.
0:15:41 > 0:15:45It's nice to have Emma as the central voice today.
0:15:45 > 0:15:47She's making the notes and getting us in check.
0:15:47 > 0:15:50She is in charge and we are following her to the letter.
0:15:52 > 0:15:55- Yes, ma'am! - SHE LAUGHS
0:15:55 > 0:15:57They've put me in charge.
0:15:57 > 0:16:00These boys are setting me up right and proper, aren't they?
0:16:00 > 0:16:02The fish is done, boss.
0:16:02 > 0:16:08- OK. Can you be in charge of the cooking on the stove area? - Yes, chef.
0:16:08 > 0:16:14'Danny begins cooking the veg for the curry and the lamb for the stew.
0:16:14 > 0:16:17'And Michael and Emma make a start on preparing the desserts.'
0:16:18 > 0:16:21We're concentrating on getting the puddings up and running now.
0:16:21 > 0:16:25Which are more complicated than you think cos we haven't got scales.
0:16:25 > 0:16:28A spoonful of this, spoonful of that, you're just guessing.
0:16:28 > 0:16:30It's really, really difficult.
0:16:32 > 0:16:34Hello, John.
0:16:38 > 0:16:43- What are you doing, Michael?- I've just finished prepping the lamb, I'm now prepping the pineapples,
0:16:43 > 0:16:47then moving on to the next thing, so sort of dogsbodying and getting all the prep done.
0:16:47 > 0:16:51- OK. What are you cooking, Emma? - I'm preparing the apples for the apple crumble.
0:16:52 > 0:16:55HE YAWNS
0:16:55 > 0:16:58- Apple crumble. - Crews love apple crumble!
0:16:58 > 0:17:01As well you know. Even though you're trying to be mean to us!
0:17:01 > 0:17:05Look, you guys as finalists, I think it should be something more exciting,
0:17:05 > 0:17:08like, you know, maybe a baked apple custard type thing.
0:17:08 > 0:17:11- Let's do that.- Apple croustade. - It's funny you said that,
0:17:11 > 0:17:15- because just before you came in we were discussing doing that.- Exactly.
0:17:15 > 0:17:17SHE LAUGHS Frightening.
0:17:20 > 0:17:25- Time-wise, you have just two hours, actually, under two hours left. - Yeah.- And lots of work to do.
0:17:32 > 0:17:34Goodbye, John Torode.
0:17:42 > 0:17:44Today, my concern is,
0:17:44 > 0:17:47as finalists, it doesn't seem to me like the menu is exciting enough.
0:17:47 > 0:17:50It would've be nice to have surprised the crew here at New Tricks.
0:17:50 > 0:17:53Some new tricks, that's what we needed, some new tricks!
0:17:59 > 0:18:02Take two.
0:18:03 > 0:18:08'Meanwhile on set, the morning's filming is in full swing.'
0:18:13 > 0:18:15Really good.
0:18:18 > 0:18:24'Back at base, they have just 45 minutes left until service.'
0:18:31 > 0:18:33Brilliant. Brilliant.
0:18:34 > 0:18:37Right. Now thicken.
0:18:37 > 0:18:39I think we're on schedule. I'm...
0:18:39 > 0:18:43Apples are done. I'm just waiting for this custard to thicken.
0:18:43 > 0:18:47The crumble is done, so that will be one dish away.
0:18:59 > 0:19:02Right. Right, right, right, right.
0:19:02 > 0:19:04- Are you ready for an update?- Yeah. - Where's the curry?- On.
0:19:04 > 0:19:08- Where's the lamb?- On. - Fine. Fish?- On.
0:19:08 > 0:19:12- You're not going to cook... How long you going to cook the fish? - 20, 25 minutes.
0:19:12 > 0:19:16- Right. Fine. Desserts?- On. - Both of them in the oven?- In.
0:19:16 > 0:19:19- So it looks like it may all come out in time.- It might.
0:19:19 > 0:19:22- Is it going to taste good? - I don't know yet.- Oh, Emma.
0:19:22 > 0:19:25- We hope it will.- Emma!- It will!
0:19:28 > 0:19:32There seems to be a sense of calm in that kitchen.
0:19:32 > 0:19:36But the simple fact is they've got to get all the food in those dishes to serve properly,
0:19:36 > 0:19:39make sure their plates are hot, write their menu, present everything well
0:19:39 > 0:19:42and make sure everything's cooked.
0:19:42 > 0:19:44And we know anything can happen in the last 30 minutes.
0:19:46 > 0:19:49We've got everything, I hope, under control,
0:19:49 > 0:19:53so let's concentrate on making things look lovely as well as taste lovely, yes?
0:19:53 > 0:19:55- Yes.- Yes, chef.
0:20:00 > 0:20:02- Whoa!- Ohh!
0:20:03 > 0:20:06- Oh, no!- Oh, my...
0:20:06 > 0:20:08Oh, no!
0:20:08 > 0:20:11It's slightly hot but it's fine.
0:20:18 > 0:20:20OK. Erm...
0:20:21 > 0:20:23I need a mop.
0:20:26 > 0:20:30We've got 15 minutes, we can get more custard on, let's go! It'll have to be custard powder.
0:20:40 > 0:20:42CLATTERING
0:20:42 > 0:20:46- All right, leave it!- Ow!- Leave it! I'll sort it. I'll sort it.
0:20:46 > 0:20:50- I'll sort it. - Everything's boiling hot!
0:21:05 > 0:21:09- There's not enough carrots there, son. How many more carrots have you got?- That's about it.
0:21:09 > 0:21:11That's not 30 portions. Show me the broccoli.
0:21:12 > 0:21:17That's not 30 portions of veg! Are you giving them one piece of broccoli, two carrots?
0:21:17 > 0:21:20It's not enough. We defo need more veg.
0:21:26 > 0:21:29- If people arrive and they don't want carrots...- And broccoli.
0:21:29 > 0:21:31..I shall be having words with Mr Wallace,
0:21:31 > 0:21:34the greengrocer with an unnatural obsession with vegetables.
0:21:35 > 0:21:37CLATTERING
0:21:37 > 0:21:40And there's the call of distress. As lunchtime is called,
0:21:40 > 0:21:43the custard hits the ground and things are starting to crumble.
0:21:43 > 0:21:46They're going to have to get it together quick.
0:21:52 > 0:21:54And cut it there, please.
0:21:54 > 0:21:57Thank you very much, guys. That's lunch, everybody.
0:21:57 > 0:21:59'With the morning shoot wrapped,
0:21:59 > 0:22:05'New Tricks cast and crew begin their ten-minute journey back to base for lunch.'
0:22:07 > 0:22:11- Emma!- Yeah? - Is this ready, yeah?- Yeah.
0:22:11 > 0:22:15Yeah, that's fine. Get that up there and... Lovely.
0:22:18 > 0:22:20Mind your backs. Boiling water.
0:22:25 > 0:22:30- Your custard is thickening.- I've thickened your custard, Emma.- Yeah!
0:22:56 > 0:22:58- Hi. What would you like? - Er, fish, please.- The fish.
0:23:00 > 0:23:04'For main course, there's a choice of cod and leeks in a creamy sauce,
0:23:04 > 0:23:08'Moroccan lamb with a spicy ragout and couscous,
0:23:08 > 0:23:12'or vegetable curry with rice.
0:23:12 > 0:23:17'The side dishes are roast potatoes, carrots and steamed broccoli.'
0:23:20 > 0:23:22- There you go, sir. - Cheers, guys.- Cod, please.
0:23:22 > 0:23:24- Ooh, blimey!- Very popular.
0:23:28 > 0:23:31I had the cod and it was absolutely delicious.
0:23:31 > 0:23:34The cod was cooked perfectly for my liking.
0:23:34 > 0:23:37I did try the cod. But I wasn't crazy about it.
0:23:37 > 0:23:42It seemed a little bit chewy. I wasn't really taken with that.
0:23:45 > 0:23:49The sauce is actually mild leek and there's a slight sweetness to it.
0:23:49 > 0:23:51It's nice. It coats that cod brilliantly well.
0:23:51 > 0:23:53However, the cod is overcooked.
0:23:53 > 0:23:59It's OK. But at this stage of the competition, we would expect something a little bit more exciting.
0:23:59 > 0:24:01Hello, young man. What would you like?
0:24:01 > 0:24:04- The Moroccan lamb, please.- Yes. - There you go.- Thank you.- No worries.
0:24:07 > 0:24:09- There you go. - Thank you very much.- No worries.
0:24:09 > 0:24:13- Hello there.- Hello, sir.- I'm very well, thank you. The Moroccan lamb.
0:24:17 > 0:24:19I thought the lamb was really good.
0:24:19 > 0:24:22Very interesting mix of spices.
0:24:22 > 0:24:26Very subtle. Yeah, deliciously cooked.
0:24:26 > 0:24:29Actually, the lamb was OK. There wasn't much of it.
0:24:29 > 0:24:31Apart from that, it was fine.
0:24:32 > 0:24:36The lamb is still soft and moist and spicy.
0:24:36 > 0:24:40The couscous is nicely seasoned. The flavour's good.
0:24:40 > 0:24:44- Hello there.- Can I have the butternut squash, please?- Of course you may.
0:24:47 > 0:24:49I had the butternut squash curry.
0:24:49 > 0:24:52Nice little bite to it, little sting in the tail. It's quite spicy.
0:24:52 > 0:24:54It's nice. I like it.
0:24:54 > 0:24:58I chose the butternut squash.
0:24:58 > 0:25:03Lovely. I mean, we're normally spoilt but not spoilt like this. It's great.
0:25:06 > 0:25:12It's fruity and it's hot. That's more flavour than I expected from that butternut squash curry.
0:25:12 > 0:25:15The flavour of this curry is good but I think it could be easily a lot better.
0:25:15 > 0:25:20Make that sauce a little bit looser. It is a little bit of a slop in a pot.
0:25:22 > 0:25:25'With the mains finished, the crew line up for pudding.
0:25:28 > 0:25:32'They've got a choice of apple and pear crumble with custard
0:25:32 > 0:25:36'or upside-down pineapple cake with Chantilly cream.'
0:25:37 > 0:25:41- Can I have the upside-down cake, please?- Ooh, yes, you can.
0:25:45 > 0:25:50The pineapple upside-down is very tasty. Very nicely cooked.
0:25:50 > 0:25:54It was delicious, absolutely delicious. Thank you very much.
0:25:56 > 0:25:59Not bad. Good flavours. It's sweet.
0:25:59 > 0:26:02It either needs more cream or it needs more pineapple.
0:26:02 > 0:26:04There's a lot of sponge, it tends to get sticky in your mouth.
0:26:04 > 0:26:08You know what I really like? Michael didn't have a recipe or scales,
0:26:08 > 0:26:13and used his brain to make a sponge, and I think that's a revelation. Good on you, Michael.
0:26:14 > 0:26:16- A little bit longer.- Custard?
0:26:23 > 0:26:27I had the apple and pear crumble
0:26:27 > 0:26:30and it was really nice but very filling. I'm very full now.
0:26:31 > 0:26:35The apple and pear crumble was so finely balanced
0:26:35 > 0:26:40and, er, the fruit was cooked in a very subtle way. I thought it was sensational.
0:26:42 > 0:26:46- Mm!- This is something I want to eat.
0:26:46 > 0:26:49It's tasty, it's got texture, and I think that's really delicious.
0:26:49 > 0:26:52That's great that dessert, and considering they were really up against it
0:26:52 > 0:26:55after dropping the custard, that's some real achievement.
0:27:00 > 0:27:05A tough day for our three celebrities and this competition seems to just get hotter and hotter.
0:27:07 > 0:27:09I think our three worked extremely hard.
0:27:09 > 0:27:12The food was decent, it got out on time.
0:27:12 > 0:27:18After a great big gallon of custard went over the floor, I thought we were going to have chaos.
0:27:19 > 0:27:23They actually picked themselves back up and delivered good puddings.
0:27:24 > 0:27:28Today's been incredible for loads of different reasons.
0:27:28 > 0:27:32It was a manic day, really busy. I think we're just pleased to get it over and done with.
0:27:34 > 0:27:37I'm absolutely cream-crackered now. That was really full on.
0:27:37 > 0:27:41Honestly, when this is finished, I think I'm going to sleep for about three years.
0:27:41 > 0:27:46Today, I think, is an introduction to what it's going to be like.
0:27:46 > 0:27:48Challenges are going to get tougher.
0:27:48 > 0:27:51You've just got to be ready for it and just go for it.
0:27:52 > 0:27:55It was very much a team task today,
0:27:55 > 0:27:58but from now on in, they're on their own.
0:28:03 > 0:28:07'Tomorrow night, the celebrities enter the world of pastry.'
0:28:07 > 0:28:10I want to go to heaven on a spoon.
0:28:13 > 0:28:15This is an incredibly intimidating challenge.
0:28:15 > 0:28:18One slip-up and you ruin the whole thing.
0:28:18 > 0:28:21I've only cooked one cake in my life.
0:28:21 > 0:28:24That was back in 1985.
0:28:24 > 0:28:27It's got disaster written all over it, hasn't it?
0:28:31 > 0:28:35Subtitles by Red Bee Media Ltd
0:28:35 > 0:28:35.