0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14I'm very competitive. I'm in it to win it.
0:00:15 > 0:00:19These celebrities have made a name for themselves in their own professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:27Going into that kitchen, if it's like an invention test, I'm going to crumble.
0:00:27 > 0:00:31If I manage to not give Gregg and John worms, I'll be quite proud of myself.
0:00:31 > 0:00:35Cooking doesn't get tougher than this.
0:00:46 > 0:00:53These four celebrities are taking on the challenge to become the next MasterChef champion.
0:00:53 > 0:00:58But at the end of this week, only the best cooks will make it through to the next stage.
0:00:58 > 0:01:02As everybody knows, I'm used to coming second.
0:01:02 > 0:01:05Winning this would mean the world to me, yeah.
0:01:07 > 0:01:10I'll be really upset if I'm the first to go.
0:01:10 > 0:01:12I will cry in front of the camera.
0:01:12 > 0:01:16I don't know what I'll be like if things fall apart
0:01:16 > 0:01:19and all go wrong. I hope I'll remain cheerful.
0:01:22 > 0:01:26I'm really nervous. I'm really, really nervous about this.
0:01:26 > 0:01:28I mean, I'm really nervous.
0:01:29 > 0:01:32Four brand-new, sparkling celebs.
0:01:32 > 0:01:37Four fresh celebrities to sacrifice on the altar of gastronomy.
0:01:58 > 0:02:00Welcome to Celebrity MasterChef.
0:02:00 > 0:02:06This is your opportunity to show the whole nation how skilful you are in the kitchen.
0:02:06 > 0:02:09This, your first test, is the mystery box.
0:02:09 > 0:02:14You will have just 50 minutes to cook for us one plate of food,
0:02:14 > 0:02:18using some of those ingredients inside that box.
0:02:20 > 0:02:24Remember, he who dares wins.
0:02:24 > 0:02:27To be honest, I'll be happy if I can eat it.
0:02:27 > 0:02:30LAUGHTER
0:02:30 > 0:02:32Now lift your box.
0:02:35 > 0:02:37Today's main ingredient is pigeon.
0:02:41 > 0:02:45The box also includes savoy cabbage,
0:02:45 > 0:02:47pancetta, a red pepper,
0:02:47 > 0:02:51puy lentils, rhubarb and an orange.
0:02:54 > 0:02:59So there's the rules. You have a set of ingredients. We would like one plate of food. You have 50 minutes.
0:02:59 > 0:03:02Ladies and gentlemen, let's cook.
0:03:10 > 0:03:13These celebs' first visit to the MasterChef kitchen
0:03:13 > 0:03:17and they get a pigeon and a stick of rhubarb thrown at 'em.
0:03:17 > 0:03:19It couldn't get any tougher.
0:03:19 > 0:03:23The head on the pigeon has still got its guts in.
0:03:23 > 0:03:25Oh! Oh, that's liver!
0:03:27 > 0:03:31Fantastic. All four of you are cooking the pigeon.
0:03:32 > 0:03:34Hi!
0:03:36 > 0:03:4127-year-old singer Gareth grew up in a household of seven children
0:03:41 > 0:03:46and his passion for food originally comes from his mum.
0:03:46 > 0:03:50I'm used to singing and performing on stage.
0:03:50 > 0:03:54I'm used to pressure, but it's doing something I'm good at.
0:03:56 > 0:04:00This, um... Who knows what's going to happen?
0:04:01 > 0:04:04Have you ever prepared a pigeon before?
0:04:04 > 0:04:09No, never. The moment I took the box off, I was like, "Oh, God, what am I going to do?"
0:04:09 > 0:04:13But you know, as I've relaxed a bit, I've found a dish.
0:04:13 > 0:04:19I'm making pigeon breast wrapped in Parma ham, roast potatoes and a carrot puree.
0:04:19 > 0:04:22I'm all about the way things look.
0:04:22 > 0:04:27- So your food is about aesthetic. Can you visualise the dish in your head?- Yeah.
0:04:27 > 0:04:29- Can you?- Yeah.- Yay!
0:04:29 > 0:04:35- Sorry.- That's the first thing I did. I thought, looking at all these, "How will it look on the plate?"
0:04:35 > 0:04:37Then I worked backwards.
0:04:37 > 0:04:41Now you can see the dish in your mind's eye, can you taste it?
0:04:41 > 0:04:44Ish, yeah, ish.
0:04:44 > 0:04:46- Brilliant.- We'll see what happens.
0:04:46 > 0:04:50Are the gods smiling at you? Are you at one with the spirit in the sky?
0:04:50 > 0:04:52HE LAUGHS
0:04:52 > 0:04:56- I certainly am!- Right, OK. - Let's go.- OK, brilliant.
0:04:56 > 0:04:59- Good luck.- Cheers, mate. - Thank you so much.
0:05:01 > 0:05:0515 minutes have gone. You've got 35 minutes left.
0:05:07 > 0:05:11Both of actress Laila's parents are chefs,
0:05:11 > 0:05:15but they wouldn't let her into the kitchen when she was a child.
0:05:15 > 0:05:20When I get into that kitchen environment, nothing is going to kick in but pure fear and panic.
0:05:20 > 0:05:24Don't look at me because you make me nervous.
0:05:24 > 0:05:29When you're delivering lines on a show, you can cut and do another take.
0:05:29 > 0:05:31Come on, cook!
0:05:31 > 0:05:37There are no takes. You've got one chance and if you mess it up, it's over.
0:05:39 > 0:05:43I don't know what I'm doing. I don't know how long this takes to cook.
0:05:43 > 0:05:46- What's this?- The pigeon. - Right.- Yeah.
0:05:46 > 0:05:49- Are you boiling it in a pot?- Yeah.
0:05:49 > 0:05:51Look, it's bleeding.
0:05:51 > 0:05:55- OK, don't worry.- What dish are you going to cook for us?
0:05:55 > 0:05:58I've just put in some shallots, some coriander.
0:05:58 > 0:06:00Is it cori...?
0:06:00 > 0:06:02Parsley.
0:06:02 > 0:06:05It's all right. Go on.
0:06:05 > 0:06:08And some chicken stock. And that's it, really.
0:06:08 > 0:06:11I feel a bit lost, if I'm being honest.
0:06:11 > 0:06:16- What's in there? - There's the pepper in there, but I'm not sure if I'm going to use it.
0:06:16 > 0:06:19- What's the worst that can happen? - We get ill?
0:06:19 > 0:06:24- What's the best that can happen? - We think it's delicious.- Exactly. I've got to think like that.
0:06:27 > 0:06:30You are halfway.
0:06:30 > 0:06:36Author Emma claims that all of her cooking knowledge comes from years of watching MasterChef.
0:06:39 > 0:06:42I'm a bit secretly in love with John and Gregg.
0:06:43 > 0:06:46I've never met them before.
0:06:46 > 0:06:50I'm going to have to really concentrate on not being a giddy goat.
0:06:50 > 0:06:53I'm going to try and play it cool.
0:06:54 > 0:06:57I will fail, but, you know, I will do my best.
0:06:59 > 0:07:02Emma, what are you going to cook for us?
0:07:02 > 0:07:06I've never, ever cooked a pigeon before in my life. I'm roasting it.
0:07:06 > 0:07:11I've put orange zest on the skin, I've covered it in pancetta and stuck some garlic up it.
0:07:11 > 0:07:18I'm going to serve it with a pommes puree, savoy cabbage with pancetta and a butter and flat parsley sauce.
0:07:18 > 0:07:21That's brilliant. How much cooking do you do?
0:07:21 > 0:07:25I cook every day, but I've got massive gaps in my culinary skills.
0:07:25 > 0:07:31- If your food is as pleasing as your smile, we're in for a treat. - Oh, dear. Eugh!
0:07:31 > 0:07:35- They warned me about you.- See you later, Emma. Good luck.- See you!
0:07:37 > 0:07:39Guys, 15 minutes left.
0:07:39 > 0:07:43Actor and writer George is the main cook at home
0:07:43 > 0:07:47and often competes with his wife in the kitchen.
0:07:47 > 0:07:51I think what will give me an advantage is I'll be role-playing.
0:07:51 > 0:07:56If I use this technique and pretend I am one of the great chefs we see on television,
0:07:56 > 0:07:58maybe I'll do better than I should.
0:08:01 > 0:08:06- You've got far too much hair for a man your age, George. - You haven't.- No.
0:08:06 > 0:08:10- This round is all about invention. Are you OK with that?- I'm not sure.
0:08:10 > 0:08:13Usually, I plan a meal. This is a bit of a voyage of discovery.
0:08:13 > 0:08:16You are going to cook for us what?
0:08:16 > 0:08:21I am going to cook pan-fried pigeon breast with savoy cabbage.
0:08:21 > 0:08:25I'm going to probably use the pancetta, I think. I like the look of that.
0:08:25 > 0:08:30- And sauteed potatoes.- Good luck. - I'm really enjoying it.
0:08:32 > 0:08:36Last three minutes, guys. Come on, last three minutes.
0:08:39 > 0:08:41Guys, you've got just 90 seconds left.
0:08:44 > 0:08:46You've got 30 seconds.
0:08:48 > 0:08:51That's it. Time's up.
0:08:56 > 0:08:59First up is Emma
0:08:59 > 0:09:02with her orange-roasted pigeon,
0:09:02 > 0:09:05wrapped in pancetta and stuffed with garlic,
0:09:05 > 0:09:11served with pommes puree, cabbage, buttered carrots and a parsley sauce.
0:09:18 > 0:09:24- You like your seasoning, don't you?- Yeah, I put a bit too much salt in it right at the last minute.
0:09:30 > 0:09:32- Perfect.- No?
0:09:32 > 0:09:36- Absolutely.- Blimey, I am amazed!
0:09:42 > 0:09:46The whole lot is cooked really nicely.
0:09:46 > 0:09:53Your mash is lovely and creamy, I like the crunch of your cabbage, your pigeon is cooked beautifully.
0:09:53 > 0:09:58- Then you get punched in the head with huge amounts of salt. - I've over-salted things today.
0:09:58 > 0:10:02Oh, yeah. But I love your pigeon. Good on ya!
0:10:02 > 0:10:04Thank you, John.
0:10:11 > 0:10:15I'm really impressed with everything apart from that ghastly sauce.
0:10:15 > 0:10:21- I know.- It's too thick and it just tastes like a bowl of salt.- Yeah, it's horrible.
0:10:21 > 0:10:26Let's hide it. I'm just going to put it in a cupboard and forget about it. There, it's gone!
0:10:26 > 0:10:29It's making my eyes go funny.
0:10:29 > 0:10:31SHE LAUGHS
0:10:32 > 0:10:37I think I just panicked. It was like a salt frenzy had come over me.
0:10:37 > 0:10:40It was a tsunami of salt. I'll keep an eye on that in future.
0:10:43 > 0:10:46George took the breasts off the pigeon, pan-fried them
0:10:46 > 0:10:51and served them with pancetta, savoy cabbage, sauteed potatoes
0:10:51 > 0:10:54and a red pepper salad.
0:10:59 > 0:11:02- You've cooked that pigeon breast so well.- I'm so pleased.
0:11:02 > 0:11:07It's so nicely seasoned and it's moist inside, really gamey, quite strong.
0:11:07 > 0:11:12You've done really well with that, but the look of the plate is not good.
0:11:12 > 0:11:15There is uneven cooking on this cabbage. There's burnt bits.
0:11:15 > 0:11:18The same is true of the sauteed potato.
0:11:25 > 0:11:28You have got a really earthy, autumnal dish
0:11:28 > 0:11:32with a capsicum, a pepper, which is raw.
0:11:32 > 0:11:36Your cooking is good, but the finishing off is a bit haphazard.
0:11:36 > 0:11:39And the presentation, well, there isn't any!
0:11:42 > 0:11:47Overall, I'm sort of happy, but I know I can do better and I will do better.
0:11:48 > 0:11:53Laila pot-roasted her pigeon with the potatoes and served them
0:11:53 > 0:11:57with a red pepper, stuffed with a pigeon liver and lentils.
0:12:04 > 0:12:08You could have cooked your bird a little less, it could be pinker.
0:12:08 > 0:12:13- Yeah.- But the potatoes and all the juice is delicious.
0:12:13 > 0:12:15Oh, thank you.
0:12:15 > 0:12:18- Right, let's try this.- OK.
0:12:24 > 0:12:26Nothing?
0:12:26 > 0:12:27Weird.
0:12:27 > 0:12:29Yeah.
0:12:29 > 0:12:34A juicy, sweet bell pepper with lentils that are too firm.
0:12:34 > 0:12:37They shouldn't... No, they shouldn't be together.
0:12:37 > 0:12:39OK.
0:12:44 > 0:12:47The pepper and the lentils is just pretty nasty,
0:12:47 > 0:12:51but the other half of the dish is really delicious.
0:12:51 > 0:12:59- I think if you just concentrate on one thing and commit to your dish, you're going to do OK.- Thank you.
0:12:59 > 0:13:01- Thank you, Laila. - Thank you very much.
0:13:03 > 0:13:08I'm just a bit dazed at the moment. It wasn't as bad as I thought and I'm glad it's over.
0:13:10 > 0:13:17Gareth wrapped his pigeon breasts in pancetta and served them on roast potatoes with carrot puree.
0:13:17 > 0:13:21It looks fantastic. Fantastic.
0:13:21 > 0:13:23Thanks.
0:13:29 > 0:13:35Wonderful iron-rich pigeon, beautiful taste of that bacon around the outside, all smoky,
0:13:35 > 0:13:39and a really beautifully seasoned, sweet carrot puree.
0:13:39 > 0:13:43I think it's really very, very good indeed.
0:13:43 > 0:13:46I'm so, so impressed, Gareth.
0:13:46 > 0:13:50- Well, thank you very much. Thank you. - No wuckers.
0:13:55 > 0:13:58I really like that. It's a perfect, perfect match.
0:13:58 > 0:14:04I'm really impressed. This was a mystery box and you've had no chance to practise this at all.
0:14:04 > 0:14:07I'm very, very chuffed with how it went
0:14:07 > 0:14:11and I'm so pleased that they liked my dish.
0:14:17 > 0:14:23Guys, that may be the best start I have ever seen to a heat on Celebrity MasterChef.
0:14:23 > 0:14:27Absolutely brilliant.
0:14:27 > 0:14:30We'll see you soon for your next test. Off you go.
0:14:41 > 0:14:44They've raised the bar of my expectations.
0:14:44 > 0:14:50I now want great stuff from them and I'm going to be really disappointed if I don't get it.
0:14:52 > 0:14:56You've got a skills test. What is it?
0:14:56 > 0:14:59- Tomato bruschetta. - How long have they got?- Ten minutes.
0:15:01 > 0:15:06The first thing our celebs have to do is take the skin off those tomatoes.
0:15:06 > 0:15:10Out comes the core and a little, tiny criss-cross into the tomato,
0:15:10 > 0:15:15so when it gets dropped into the water, the whole thing blisters and the skin is easily removed.
0:15:15 > 0:15:20You don't want a bruschetta with tomato skin on it. It's disgusting.
0:15:20 > 0:15:25Plunge straight into cold water to stop the cooking process, so now the skin starts to come off,
0:15:25 > 0:15:28but the tomato is still lovely and firm to the touch.
0:15:28 > 0:15:33- Everybody is going to know how to blanch a tomato, he says hopefully.- Really?
0:15:33 > 0:15:39- If they mess up at this stage, they might as well go home. - Piece of Italian bread - ciabatta...
0:15:39 > 0:15:43And the bread itself now gets soaked in olive oil.
0:15:43 > 0:15:46Then we put our bread in, and listen to it.
0:15:46 > 0:15:51- SIZZLING - I don't want that bread to burn. I just want it to char.
0:15:51 > 0:15:52OK...
0:15:52 > 0:15:54Hmm!
0:15:54 > 0:15:57Garlic prepared two different ways.
0:15:57 > 0:16:00Take the garlic, cut it in half.
0:16:00 > 0:16:06Take a piece of bread and just rub the garlic on the bread itself.
0:16:06 > 0:16:10Now, the rest of the garlic, chopped up a little bit first...
0:16:10 > 0:16:13The flat of the knife...
0:16:16 > 0:16:18And there's our garlic paste.
0:16:18 > 0:16:23The thing I'll be most upset about is if they've got big hunks of garlic.
0:16:25 > 0:16:29Garlic and tomatoes together.
0:16:29 > 0:16:33A little, tiny bit of salt to bring out the juice of the tomatoes.
0:16:33 > 0:16:35Some basil.
0:16:35 > 0:16:38A bit of olive oil.
0:16:38 > 0:16:41A decent grind of black pepper.
0:16:41 > 0:16:45I don't mind if they don't use all of the ingredients or the basil,
0:16:45 > 0:16:48as long as they get flavour on that bruschetta.
0:16:48 > 0:16:52And now we're going to put the whole lot on to our warm bread.
0:16:53 > 0:16:55A good pile of it.
0:16:56 > 0:16:59There you have it - tomato bruschetta.
0:17:02 > 0:17:08It may look like it's really easy, but to get that flavour balance right, to get the textures right
0:17:08 > 0:17:12with only a few ingredients is the most difficult part.
0:17:12 > 0:17:15I'm up for this. I hope they are. Let's get 'em in.
0:17:20 > 0:17:22- Hi, guys.- OK, Gareth...
0:17:25 > 0:17:30Tomato bruschetta, your interpretation, but the tomatoes must have their skin removed.
0:17:32 > 0:17:34Ten minutes. Let's go.
0:17:39 > 0:17:41- I need to relax a bit.- You do.
0:17:48 > 0:17:50I'm making a right mess of this tomato.
0:18:07 > 0:18:09- Have you had bruschetta before? - Yes.
0:18:09 > 0:18:13- And how is the bread usually? - OK, yes.
0:18:15 > 0:18:18Three minutes.
0:18:22 > 0:18:2590 seconds.
0:18:26 > 0:18:29- Done?- That's it, yeah, yeah.
0:18:41 > 0:18:47Great seasoning on your tomato and your basil, but it's just on a piece of bread, it's not crispy.
0:18:47 > 0:18:52Also, it needs some olive oil on it. I've never seen anybody peel a tomato with a vegetable peeler.
0:18:52 > 0:18:54I know, I know.
0:18:54 > 0:18:57- Not quite, Gareth. Not quite.- Sure.
0:19:07 > 0:19:13- How did that get in there? - It's sort of hunks of garlic which are raw. It's not very good.
0:19:14 > 0:19:18- Gareth, thanks, mate. - Thank you, guys. Cheers.
0:19:25 > 0:19:28I'm a little bit gutted after that.
0:19:28 > 0:19:31I'm an absolute perfectionist.
0:19:31 > 0:19:35I just hope that doesn't affect my chances.
0:19:42 > 0:19:45- Hello, Laila.- Hello. - Ten minutes. Let's go.
0:20:01 > 0:20:07- You've had three minutes.- Stop shaking.- I can't help it though. I've got you two looking over me.
0:20:09 > 0:20:11I should really use some garlic.
0:20:12 > 0:20:14Five minutes.
0:20:20 > 0:20:24You've got four minutes left and you can finish ahead of time.
0:20:29 > 0:20:31All right, I'm done.
0:20:36 > 0:20:40We asked you to make us a tomato bruschetta.
0:20:40 > 0:20:44- We've got dippy soldiers with tomato salad.- Yeah.
0:20:44 > 0:20:47- Not really what we wanted.- No.
0:20:51 > 0:20:56It's your interpretation. The flavours inside there are tomato, basil, salted capers.
0:20:56 > 0:21:01The whole olives though mean that you just get a massive flavour of olive.
0:21:01 > 0:21:07And just so you know, to take the skin off a tomato, you really don't need to peel it like an apple.
0:21:07 > 0:21:11Yeah. I knew I wasn't doing it right, but I didn't know what I had to do.
0:21:11 > 0:21:15- When you grated that garlic, can I just show you this olive?- Yeah.
0:21:15 > 0:21:18That's got nearly all the garlic on it.
0:21:25 > 0:21:28Olive oil, toasted bread, tomatoes, seasoned, basil, I like,
0:21:28 > 0:21:32but that olive is a big invader and it's trampling over everything else.
0:21:32 > 0:21:34Mm-hm.
0:21:34 > 0:21:37It's all right. It's OK, it's OK.
0:21:39 > 0:21:41- Thanks, Laila.- Thank you.
0:21:47 > 0:21:50It was a disaster, I think.
0:21:51 > 0:21:57They give you really good advice and I have to start listening and actually taking it in.
0:22:03 > 0:22:06- Right...- Hello, George. - Hello, hello.
0:22:06 > 0:22:10What we want from you is a tomato bruschetta.
0:22:18 > 0:22:20Well done.
0:22:32 > 0:22:34Five minutes left.
0:22:53 > 0:22:57You've got three minutes.
0:23:01 > 0:23:05- 90 seconds left.- There we are.
0:23:14 > 0:23:19This is more like a sort of pizza and you've definitely got to work on presentation.
0:23:19 > 0:23:23Some of it has got anchovy on. Some hasn't got tomato on.
0:23:23 > 0:23:26- Not quite what we had in mind.- No.
0:23:34 > 0:23:36It's actually perfectly yummy
0:23:36 > 0:23:42because it's warm tomato pushed into the toast with olive oil, a salty anchovy,
0:23:42 > 0:23:46- but it's not the classic tomato bruschetta we had in mind.- No.
0:23:46 > 0:23:51I'm really pleased that you know how to take the skin off a tomato.
0:23:51 > 0:23:56- OK.- But you spent two minutes chopping and making garlic paste and you haven't used it anywhere.
0:23:56 > 0:23:59- No, I put it in, I thought.- No.
0:23:59 > 0:24:02You left it on the board, the whole lot.
0:24:04 > 0:24:07Cheers, mate. See you soon.
0:24:12 > 0:24:17That was the most interesting assembling of products I've ever seen in my life.
0:24:19 > 0:24:23I've just got to think a bit quicker on my feet.
0:24:30 > 0:24:33What we want you to make is tomato bruschetta.
0:24:33 > 0:24:37- Tomato bruschetta. - Your ten minutes starts now.
0:25:07 > 0:25:10There's five minutes left.
0:25:23 > 0:25:25- Well done. Finished? - I think I'm finished.
0:25:25 > 0:25:29- You think? Are you or not? - Yeah, I'm finished.
0:25:33 > 0:25:36What you've done here is almost perfect.
0:25:36 > 0:25:38No? You're joking?
0:25:38 > 0:25:41I am close on ecstatic
0:25:41 > 0:25:43by your result.
0:25:44 > 0:25:49There was so much good in what you were doing there, Emma. You oiled the bread.
0:25:49 > 0:25:52You put the oiled bread on the griddle pan. Perfect.
0:25:52 > 0:25:56You rubbed a piece of garlic over the bread. Perfect.
0:25:56 > 0:26:02You put the tomatoes in the boiling water, so the skin came off. Brilliant. Absolutely brilliant.
0:26:08 > 0:26:12I really like the sweetness of the tomato, the tang of the basil. Good.
0:26:12 > 0:26:16Really, really good attempt. You should be proud of yourself.
0:26:21 > 0:26:26The garlic is overpowering the lovely sweet tomatoes, but the way you worked, I'm really impressed.
0:26:26 > 0:26:32- We think you're good.- Thank you. - We think you're very good.- I think you two are all right as well.
0:26:32 > 0:26:34- Thanks, Emma.- Thank you.
0:26:43 > 0:26:47I'm ecstatic about the comments that they've made today.
0:26:48 > 0:26:52I just wasn't expecting that at all.
0:26:53 > 0:26:57I love these four. I absolutely love 'em.
0:26:57 > 0:27:02They're up and down, they're all over the place, you don't know what you're going to get next.
0:27:02 > 0:27:08How can Gareth cook an outstanding pigeon dish and not even know how to peel a tomato properly?
0:27:10 > 0:27:14The first round went so well that I set a bar for myself.
0:27:14 > 0:27:18I'm a little bit disappointed that I haven't kept up to that bar.
0:27:18 > 0:27:23I don't think there's anything wrong with Laila that a good, deep breath wouldn't cure.
0:27:24 > 0:27:27Today has been nerve-wracking.
0:27:27 > 0:27:31I think I'm going to put those nerves aside and just do my best.
0:27:33 > 0:27:36George actually gave us something quite tasty.
0:27:36 > 0:27:39He has to try a different approach because it's resulting
0:27:39 > 0:27:43in scruffy-looking plates with virtually no presentation at all.
0:27:45 > 0:27:49I've had my ups and my downs, but I'll tell you something.
0:27:49 > 0:27:53I'm really up for this. I can't wait for the next test.
0:27:55 > 0:28:00Emma continues to grow for me. I think there is a real cook there behind that big smile.
0:28:00 > 0:28:06The minute I put on the MasterChef apron, it's like getting a Blue Peter badge. It's amazing.
0:28:06 > 0:28:09It's like properly amazing.
0:28:11 > 0:28:16For them next, they are in for a big, big test.
0:28:16 > 0:28:17Oh!
0:28:22 > 0:28:25Next time, the pressure intensifies
0:28:25 > 0:28:30as the celebrities face their first outside challenge.
0:28:30 > 0:28:33A trolley and a fork. A trolley and a fork.
0:28:33 > 0:28:37- There's no way there's 40 portions. - I'm hoping there is.- There isn't.
0:28:39 > 0:28:42Gregg, what do you do with your plums?
0:29:07 > 0:29:10Subtitles by Red Bee Media Ltd