Episode 5 Celebrity MasterChef

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

Big day for me today. This is it, really. This is make or break.

These celebrities have already made a name for themselves

in their own professions.

But can they cut it in the kitchen?

If I got eliminated today, I would be absolutely destroyed.

I feel like I've come a long way.

I feel like I can achieve a lot more. I don't want to go.

Cooking doesn't get tougher than this.

Throughout this week, these three celebrities have been through

the toughest culinary challenges they have ever faced.

But after today, only the best can continue.

Each one has an opportunity to forge their place

in the competition, and each one of these three

knows their weaknesses and could be knocked out at any time.

Good to see you.

It's a big day today, a big day in the competition, a big day for you.

I have to tell you right now, it's bigger than you think.

Today, you will be cooking for two celebrity Masterchef champions

and one of our exceptional finalists.

These three have shown they understand

what great food is all about.

They know what is possible in this competition.

You want to stay, today you have got to cook great food.

Good luck. Let's cook.

The contestants have just one hour and 15 minutes

to cook a two-course meal of their own design.

But they are going to have to impress

the exceptional champions who have come before them.

TV presenter Andi Peters cooked his way to the final in 2008.

Taking part in Masterchef isn't meant to be easy,

and I'm not going to make it any easier for them than it was for me.

Actress Lisa Faulkner took the champion title in 2010.

Do you know? I feel so sorry for them

because I know that they will be petrified.

I hope nerves don't get the better of them.

And former England rugby captain Phil Vickery won in 2011.

Whoever goes on and becomes champion,

I want to make sure that they have earned the right to be there.

Our three guest judges know the pressure

and they know the standard that our guys have to attain.

I think I want the judges to realise that I can actually cook,

cos I feel that there might be

a cook inside me trying to get out.

I just hope that I can demonstrate

a little bit of talent in preparing

some really tasty, well-presented food.

Steve, can you please tell us what you are going to cook for us?

For my first course, I'm doing king scallops on black pudding.

And then for my main, I've got sun-dried tomatoes and mozzarella

in chicken, wrapped in Parma ham

on a bed of roast veg with some gnocchi and some pesto sauce.

But you have given yourself a lot of work - gnocchi, roast veg,

stuffing chicken and you've only got an hour and 15 minutes.

It's not a lot of time.

-And I'm starting to realise that.

-What about the judges today?

They make you even more nervous, don't they?

Famous judges that have done well on this programme trying your food,

-it's... Yeah, it does make me a little bit more nervous.

-Why?

You don't want to mess up. They'll have to eat it.

I do it all the time, occupational hazard,

but they are in for a nice meal.

You have had 25 minutes already,

that means you've got 50 minutes left.

I really want to win this competition, so I am going

to go as fast as I can to that finishing line

and really try and impress them out there today.

My menu is ambitious.

I'm going to put a little twist on it, you know,

give it a bit of that Caribbean spice,

a bit of flavour and make them think,

"Oh, this is interesting,

"I would like to taste a little bit more of what she's got."

Javine, lots going on here.

Did you give yourself too much to do again?

I think I have, but I think it is possible to do it in this time.

So, what are your two courses?

I am doing red snapper with star anise and sweet sauce,

plantain and mango salad and for my dessert,

I am doing a chocolate and hazelnut fondant

with rum cream and a raspberry coulis.

-What do you want to show us today, Javine?

-That I am not just...

I can do... I'm really nervous.

You are really nervous.

In a very different way than you have been before.

Well, the thing as I was up till two o'clock.

Yesterday, I was doing a coconut sauce and today,

I'm doing a star anise and honey sauce,

so everything has kind of changed and it is all a bit of a risk today.

-Javine, good luck.

-Thank you.

Javine is going to be ambitious,

but I just wonder if she's a little bit overambitious today.

The mango, the plantain and the honey

is all going with the red snapper.

That's a lot for that fish to cope with.

But I'll hold judgment till I eat it.

Doing Masterchef has really awakened the passion

for cooking that I never knew I had.

My learning curve has been like that over the last few days

and it would be a shame to stop that now,

because I know there is so much more that I can learn.

So, if I can stay in, then I know I'll only get better.

Jamie, you have had your ups and downs throughout this competition.

I am really looking forward to this.

I am doing something which is something I particularly love

and something I'm quite confident about.

What are your two dishes?

I am going to be doing for my main pan-fried duck breast

in a bitter orange sauce with some pea puree and some sauteed potatoes.

And dessert?

I am going to be taking on the frangipane.

-Last time, it really was a battle for you.

-Yeah.

I was determined that it wouldn't beat me.

Hopefully, I'll win this time.

-What about these judges today?

-Well, you know,

they've been there, done it, they know the pressure we're under.

So, hopefully, they'll be quite generous.

-Really? You think?

-We'll see.

I actually think that Jamie's menu is weird.

Duck a l'orange, love the idea of it.

Peas and orange peas and marmalade?

Jamie is facing his cooking demons.

He's having another go at frangipane,

and I've got to admire the boy's courage.

First to serve is Steve.

Come on, Steve, you've got to push, mate, you've got 15 minutes left.

Are you going to do it?

-It's not looking good.

-Come on, mate, push, push.

Steve is nowhere near roasting his vegetables,

hasn't even started his gnocchi yet

and he's got to get his starter out.

I never cooked scallops on Masterchef,

-but, Phil, I remember watching you, and you did quite a lot.

-Yeah.

The alarm bells ring if it's not cooked properly.

You see, I like the sound of the side of the beurre blanc.

I think that sounds lovely.

Two minutes, come on, mate.

You are doing well, Steve.

Go on, keep on going, you're all right.

You are getting there, mate. One more turn.

Butterfly to the end, you're done.

-Ready?

-Yep.

-Right, let's go. Come on. Let's go!

-Hi, guys.

-Hello.

-I have your starter here.

We have got scallops on black pudding,

with a side of butter sauce.

-Enjoy.

-Thank you.

One of my scallops is cooked brilliantly,

one of them hasn't even been turned over.

They seem to be very underdone,

-but I'd rather they were underdone than overdone.

-For me, this is

a bit of a disaster with the sauce.

I would have perhaps put it through a pass,

because I've got raw shallot. That's not nice.

But at this level in the competition,

you don't really know about passing unless you are a proper cook.

Nobody, though, would serve raw onions.

That sauce has got raw onions in it.

Oh! I'm not even sure this is cooked.

You can just tell that Steve was rushing.

The black pudding and the scallops,

they needed a lot more heat underneath them.

They needed to be crispy - caramelised scallops

and lovely, crunchy black pudding.

They're all a bit soggy and a bit braised.

They need another 30, 40 seconds. We are that close.

Steve, 15 minutes, then it's your main. We're only halfway.

Keep it up, don't mess it up now.

-Veggies cooked?

-Veg are cooked.

So, veg on, chicken on, gnocchi on.

Go on, Steve.

Chicken breast, Parma ham, Mediterranean vegetables,

gnocchi and pesto?

I am looking forward to tasting that.

That's me on a plate.

The question is going to be, how is he going to plate all of that food?

I just hope he's clever with it and does little, tiny bits,

so there's just one gnocchi or something.

You've got six minutes.

Chicken cooked?

Your chicken is not cooked?

Another couple of minutes won't harm.

Confident about the chicken?

-Very confident about the chicken.

-Took you a long while to answer.

Come on, Steve. Let's go, mate, we should be going now.

Run on, Steve.

-I'm worried.

-You're worried. The veggies aren't cooked.

The second course, guys.

We have a mozzarella and sun-blushed chicken with Parma ham

on a bed of roasted veg with some gnocchi and some pesto sauce.

-Enjoy, guys.

-Thank you.

Look at the size of it, it's huge!

Is it a chicken or a camel?

-He needs to work on his chopping skills.

-Oh.

-Oh.

It doesn't appear to be fully cooked, there is some pink juices

running through it, which, with chicken, makes me...

a little bit worried.

Mine is beautifully cooked, I have to say.

I love the stuffing that's inside of it.

Yes, the vegetables could be better.

My red pepper, I mean, I don't know if it's even seen an oven.

And with all due respect, you've got half an onion on your plate.

I love onion,

-so I'm happy about that.

-Good. Well, that's fine then.

I think the pesto and the gnocchi are the nicest things on his plate,

but that's probably cos my chicken isn't cooked.

That could have been beautiful, it's everything I love.

Could have been, but wasn't.

That is not cooked.

It is a raw onion.

The chicken is really well cooked and lovely and moist.

And I like the sharpness of the sun-dried tomatoes

with the softness of the mozzarella.

I even like the gnocchi and the pesto.

But those vegetables underneath,

they're sort of warm and hard and not very nice.

I never thought I'd feel an adrenaline rush

like I did in sport, but cooking has actually done that for me.

Then there's the other side of me,

"Man, I wish I just did this and that a little bit better."

We've got six minutes, Javine.

Will we get the fishy on a dishy?

Um, you know what?

I've never cooked snapper before, so...

-What?

-I know, I know. I've never worked with this fish.

Why would you cook a fish

you've never cooked before at the stage of the game?

Oh, I don't know, Gregg.

I think I just panicked at the last minute, to tell you the truth,

and just thought, "OK, that will go with that," and...

I love the idea of snapper and mashed potatoes.

I love the idea of the snapper and the rocket, mango and plantain salad.

But all together, I'm just not sure.

For me, you're going to drown out what should be the king

of the castle in the red snapper.

Javine, you've got four minutes left.

Right, just the sauce now, and that's it.

I like it, I like it, I like it. Do you like it?

Um, I don't know yet.

Come on!

So, we have here red snapper with a star anise and honey sauce,

a creamy mash and a mango and plantain salad.

-Lovely.

-Enjoy.

-I think it looks gorgeous.

-Yeah.

I like the salad,

but on its own. If it was in a separate bowl

and you asked me to eat that, I wouldn't have an issue with that.

My fish is actually OK.

I really don't like it.

I don't think the fish tastes of anything.

The mashed potatoes are stone cold.

The one redeeming feature is the sauce is amazing!

-I'd like that sauce on chicken, pork or something.

-A glaze.

That is the... It would be amazing.

I think she has done really well with the ideas,

I just don't think they work together.

I think that fish and that sauce with the salad

is absolutely delicious.

I prefer the potato not to be there.

The real champion there is the quality of that sauce.

I mean, it is sweet and it has got

chilli heat and it's got aniseed.

I mean, I would spread that on nearly anything, I think.

Lovely.

-How long do they take?

-12 to 15 minutes.

Then that's exactly how long you've got.

I'm pushing it big time.

She's doing a fondant.

Brave? Scary.

-This says, "I want to win."

-Go, Javine.

I'm praying that they come out perfect.

I'm just praying they don't collapse.

Wait.

-Wow.

-Javine, there's just two minutes.

I know, I'm taking them out now.

That's supposed to be hot.

Oh. Oh!

-Yay!

-Ah!

-Happy?

-Yeah, that's the best I've done them yet.

Yes!

Time's up, let's go.

HE SIGHS

-Ah!

-Honestly.

-Here you go.

-Thank you.

-Ladies first. Here you go first, sir.

So, here we have a hazelnut chocolate fondant with a rum cream

and a raspberry coulis.

-Thank you.

-Thank you very much.

Oh, yay.

It's like a sigh of relief. Yes!

That is perfect.

Mm.

Have you had the rum?

-I don't drink, but that's a lot of rum.

-I was going to say!

-Oh.

-Oh, my Lord!

-Whoa!

This is beautiful.

I love the nuts in the fondant and I like the cream,

I just think there's slightly too much rum.

Barring that, absolutely beautiful.

She has done an amazing job.

I'm actually really surprised, cos based on her savoury dish,

I thought this was just going to be a write off.

Well done, Javine.

Get in, Javine.

John, the rum in that cream is quite spectacular.

When that goes, you clearly get chocolate flavour

and hazelnut flavour and it is dreamy.

-Dreamy, dreamy, dreamy.

-Good on her.

SHE SIGHS

It was stressful, really stressful,

but it came together at the end and I'm really chuffed.

I've done it!

You've got six minutes, Jamie.

Come on, mate. Shake a leg.

Jamie's main of duck, potatoes, pea puree

and a bit of orange sauce sounds amazing.

It's such a classic dish, but it is all about how he cooks it.

I don't know if I've had a bitter orange sauce

and I'm interested to know how that tastes.

You're going to have to move yourself, mate,

this has all got to be plated up yet.

One minute, 60 seconds.

-OK, done.

-Done?

-Yeah.

-Come on, Jamie.

-Looks good.

Here you go, Andi, that's for you.

-There you go, sir.

-Thank you.

So, this is a pan-fried duck breast in a bitter orange sauce

with some sauteed potatoes and a pea puree.

-Thank you.

-Thank you.

-Thank you very much.

He has given me raw duck.

-I disagree with you.

-You think that is cooked?

-Yeah.

-I would happily eat that.

-No! Look at that side.

That's raw, that's not cooked.

-I'll give you that might be, that is not cooked.

-Mm.

That having been said, the flavours work really well together.

The pea puree and the bitter orange, outstanding.

I'd quite like a bit more of the sauce.

And I'd like a bit more seasoning on my potatoes.

Overall...overall, I like the dish.

Whoa! That is right on the edge.

Besides the duck, I think the dish has been executed really well.

That sauce is wonderful and sticky and the potatoes are crisp

and well seasoned. I like the texture of the puree.

But as a flavour combination goes, it's one too many ingredients,

and that is the pea puree.

-Right, Jamie.

-Yes?

-15 minutes,

-then we get that dessert out, yeah?

-No problemo.

The frangipane, it's a classic recipe,

but it is something that you have to learn.

I think it is a brave dish to do.

I did frangipane. I didn't win.

Good luck, Jamie.

You've got 60 seconds, Jamie, 60 seconds.

Come on, mate, I'm proud of you. Come on, come on!

-Are you ready? Are you ready now?

-Yeah.

-Come on, let's go.

There you go.

So this is a chocolate and ginger frangipane

with cream and warm chocolate sauce.

Lovely.

-Thank you.

-Thank you.

Clever Jamie. I love the fork, I love what he has done.

It's beautiful.

Yummy!

Oh, yes.

You've got that bitter chocolate and the sticky ginger

and with the cream, it's like that just adds a bit of butter to it.

And it's really soft and smooth and yummy in your mouth.

I think he has done a sterling job. It is really nice.

Just a little bit more ginger

in the basic mix would have been lovely.

-Well, I love it.

-It's delicious.

-It's lovely.

-I absolutely love it.

It'll do for me.

Really heady with chocolate, cocoa flavour.

Nice and gooey inside with the frangipane

and little bits of ginger giving it that little bit of heat.

-I think it's good.

-It's rich and a little bit crumbly for me.

It's crumbly, but it's not too dry for me. Looks good, tastes good.

Well done, Jamie.

Well, that was pretty tense.

I was determined that if I put my mind to it, you know,

I could make a decent frangipane, and I think it went OK.

Hats off to those three, hats off.

There were some very, very good dishes in there.

I am impressed by Javine's ambition and the amount of work

she got through. Well cooked fish.

I really liked that sauce she made.

But the mashed potato underneath, I think, just didn't work.

The dessert, the hazelnut and chocolate fondant, fantastic.

The rum cream, beautiful.

The closer you get, the more you want it.

So, I would be very upset if I went today.

I think Steve had some cracking combinations,

really cracking.

However, the scallops needed some more colour

and the black pudding needed more cooking.

The main course, the chicken, was cooked, for me, beautifully.

But those vegetables underneath were not cooked.

I don't know if I deserve a place in the next round or not,

but I definitely want one

because I know there's so much more I can achieve.

I think Jamie had great ideas.

I loved that blood orange sauce for his duck, loved it.

However,

the pea puree and the orange sauce cancelled each other out.

For me, the presentation of the day goes to Jamie and that dessert.

It looked fantastic.

Really well executed and well presented.

I'm loving my time here.

I didn't realise just quite how much fun I'd have,

but it's fantastic. I love it. I don't want to go now.

We need to make a decision. Someone is going to leave us.

Who is going to struggle to compete

at the next level, that's the question.

What you three have achieved at this stage of the competition,

I think, is commendable.

Regardless of what happens today,

whoever leaves us, I think you leave us with pride.

It has been a tough decision. A really tough decision.

The personal leaving us...

..is Steve.

Thanks, guys.

I have absolutely loved it. It has been so much fun.

I maybe had delusions of grandeur that I could go on

and be an amazing chef,

but I think I got something to prove to myself now

because there are so many culinary delights for me to get stuck into.

So, it's been a fantastic experience.

I am feeling well chuffed, I'm happy with myself.

I can't wait to go back home and tell my mum,

walk in with my head held high and stuff, you know?

So, yeah, happy days.

I am struggling to take it all in, really.

That's just...fantastic.

I am really, really, genuinely surprised,

excited and I can't wait for the next round.

Next week, the pressure is on for four new celebrities.

Don't look at me because you make me nervous.

To become Masterchef champion,

they'll have to prove they've got what it takes.

I've never seen anybody peel a tomato with a vegetable peeler.

I actually don't know what I'm doing.

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