0:00:03 > 0:00:06We've got 16 celebrities
0:00:06 > 0:00:08battling it out to win the Masterchef crown.
0:00:11 > 0:00:14No messing about today. It's all go, go, go.
0:00:16 > 0:00:18These celebrities have already made a name for themselves
0:00:18 > 0:00:22- in their own professions. - But can they cut it in the kitchen?
0:00:22 > 0:00:26I feel like I'm just chopping and throwing it in the pan.
0:00:26 > 0:00:27I feel like, "Aaaaargh"!
0:00:29 > 0:00:32Right now, I hate Gregory Wallace.
0:00:32 > 0:00:35Cooking doesn't get tougher than this.
0:00:43 > 0:00:46These four celebrities are taking on the challenge
0:00:46 > 0:00:50to become the next Masterchef champion.
0:00:52 > 0:00:55But at the end of the week, only the best cooks will gain a place
0:00:55 > 0:00:57in the final eight.
0:00:58 > 0:01:02We now know quite a bit about our celebs, but for them now,
0:01:02 > 0:01:05a massive challenge. Something on a mammoth scale.
0:01:05 > 0:01:09We are just about to unleash them on an unsuspecting public.
0:01:13 > 0:01:16Today, the celebrities face their first major cooking challenge
0:01:16 > 0:01:18in the outside world.
0:01:25 > 0:01:27Let's just hope it's not, like, five-year-old kids.
0:01:27 > 0:01:29That would be my nightmare!
0:01:35 > 0:01:37Too-ra-loo!
0:01:37 > 0:01:39That's huge!
0:02:09 > 0:02:13Welcome to the Royal Holloway University. Queen Victoria
0:02:13 > 0:02:16herself was here for the grand opening in 1886.
0:02:18 > 0:02:21And today, you are preparing lunch for the people at this university.
0:02:22 > 0:02:26You have got a tough challenge, and you are working together.
0:02:26 > 0:02:29It is...
0:02:29 > 0:02:30Girls versus the boys!
0:02:30 > 0:02:32CHEERING
0:02:32 > 0:02:34Bradford versus the world!
0:02:36 > 0:02:40We want from you, 50 portions of a main course,
0:02:40 > 0:02:4240 portions of a vegetarian
0:02:42 > 0:02:45and 60 portions of a dessert.
0:02:46 > 0:02:48Ladies and gentlemen, good luck,
0:02:48 > 0:02:50we'll see you for lunch.
0:02:50 > 0:02:52Bye.
0:02:52 > 0:02:56I think the most people I've ever fed in one go is six,
0:02:56 > 0:02:58so this is a step up.
0:02:58 > 0:03:01I'm really pleased I've got Gareth.
0:03:01 > 0:03:02We're Bradford boys,
0:03:02 > 0:03:05- we have an empathy already. - The boys are going to nail it!
0:03:09 > 0:03:11Royal Holloway College in Surrey
0:03:11 > 0:03:14was one of the first colleges in the UK to accept women.
0:03:16 > 0:03:18Today, it has a strong reputation
0:03:18 > 0:03:20for music and theatre.
0:03:24 > 0:03:26In charge of the canteen
0:03:26 > 0:03:29is head chef, Carol Vallejo.
0:03:29 > 0:03:31Welcome to my kitchen.
0:03:31 > 0:03:35It's an award-winning kitchen, we've got very high standards here,
0:03:35 > 0:03:37so I hope you'll cook to those high standards.
0:03:37 > 0:03:40You're going to be cooking for 180 today.
0:03:40 > 0:03:41Lunch is served at 1'o'clock,
0:03:41 > 0:03:43you'd better get cracking!
0:03:48 > 0:03:51The teams have two and a half hours
0:03:51 > 0:03:53to design and cook a menu
0:03:53 > 0:03:56from ingredients including chicken,
0:03:56 > 0:03:58lamb, aubergines,
0:03:58 > 0:04:01leeks, potatoes,
0:04:01 > 0:04:04herbs and spices,
0:04:04 > 0:04:07apples and plums.
0:04:08 > 0:04:10We know how good they can be,
0:04:10 > 0:04:13we also know how bad they can be.
0:04:13 > 0:04:16Today, we have no idea what is going to happen, but we do know one thing,
0:04:16 > 0:04:19they've got to make sure that lunch is ready on time.
0:04:19 > 0:04:23I'm worried that they're a bit too matey. Someone has to take charge.
0:04:26 > 0:04:28- OK, have you decided your menu? - We have, yes.
0:04:28 > 0:04:32We're going to do Moroccan chicken with couscous.
0:04:32 > 0:04:36- And then we're having a chickpea curry with rice.- Yeah.
0:04:36 > 0:04:39- For pudding, we're going to do an apple and plum crumble.- With custard.
0:04:39 > 0:04:42- Which we've never made before. - Sounds very nice.
0:04:42 > 0:04:46We can't wait to go! Come on! We're losing time here!
0:04:46 > 0:04:47Excuse me.
0:04:48 > 0:04:53- Excuse us, boys.- Are you starting? We're having the chicken!
0:04:53 > 0:04:56- We've got work to do. - Mind you don't trip, Emma!
0:04:56 > 0:04:59- We were thinking...- Lamb casserole.
0:04:59 > 0:05:02Yeah, or stew with mash.
0:05:02 > 0:05:04Vegetarian lasagne.
0:05:04 > 0:05:06For the dessert, we're going to go with
0:05:06 > 0:05:08bread-and-butter pudding.
0:05:08 > 0:05:11- Bread-and-butter pudding, yeah, that's right.- That sounds good.
0:05:11 > 0:05:14I like your menu, it's very good, but a lot of work,
0:05:14 > 0:05:17- so you really need to get cracking. - Let's go.- OK.
0:05:18 > 0:05:21Laila and Emma have now started to prep
0:05:21 > 0:05:25for their Moroccan chicken and chickpea curry.
0:05:25 > 0:05:27Of course, if you do all your prep, then
0:05:27 > 0:05:30the theory is that once you actually start cooking, it's actually
0:05:30 > 0:05:33quite straightforward and quick.
0:05:33 > 0:05:36Cutting up chicken takes so much time, you just want to get cooking.
0:05:36 > 0:05:39You're doing a brilliant job, just keep going.
0:05:39 > 0:05:42I'll get all the veg prepped, don't worry.
0:05:42 > 0:05:43No messing about today!
0:05:43 > 0:05:45It's all go, go, go.
0:05:51 > 0:05:52SHE LAUGHS
0:05:56 > 0:05:58Gareth and George's three dishes
0:05:58 > 0:06:00must be in the oven within the hour.
0:06:00 > 0:06:04So prep needs to happen fast.
0:06:04 > 0:06:06George is attacking the veg for the stew,
0:06:06 > 0:06:11while Gareth is peeling the potatoes for the mash.
0:06:11 > 0:06:14- We're doing this for Bradford. - Bradford!
0:06:14 > 0:06:16- And its dignity.- Exactly!
0:06:18 > 0:06:21I'm doing it by instinct, because I've never cooked on this scale.
0:06:21 > 0:06:25I normally cook by instinct anyway, I never seem to have any plan!
0:06:28 > 0:06:31Have you ever seen anyone peel a potato as fast as that, eh?
0:06:33 > 0:06:37It's 30 minutes in, and the boys are still prepping their veg.
0:06:37 > 0:06:41One of you might want to get on with the dessert,
0:06:41 > 0:06:44- so it's already cooking slowly in the oven.- Yeah.
0:06:47 > 0:06:49- Let's get on with it. - Could I have...
0:06:49 > 0:06:53- You make the sauce.- ... the eggs. Eggs, right.
0:06:53 > 0:06:57Gareth starts prepping the bread,
0:06:57 > 0:06:59but he's never made the egg custard
0:06:59 > 0:07:01and needs George to do it.
0:07:02 > 0:07:05I'm not sure whether the boys actually know who's in charge
0:07:05 > 0:07:08and how they're actually going to split up the labour.
0:07:08 > 0:07:10It's all very friendly, but they've got to get the lunch out.
0:07:10 > 0:07:13They really should have their dessert in the oven by now.
0:07:15 > 0:07:17George.
0:07:20 > 0:07:23- Yeah, I'm coming.- He's back!
0:07:23 > 0:07:24I'm coming to you now.
0:07:27 > 0:07:30With George finally concentrating on dessert,
0:07:30 > 0:07:33Gareth can start on the vegetarian lasagne.
0:07:33 > 0:07:38I'm used to making little foods
0:07:38 > 0:07:42that taste great, but also look great.
0:07:42 > 0:07:44This is very different. We've just been thrown in here.
0:07:44 > 0:07:47I feel I'm just chopping and throwing it in a pan.
0:07:49 > 0:07:51I just feel like, "Aaaargh"!
0:07:53 > 0:07:56Meanwhile, Laila and Emma have almost finished
0:07:56 > 0:07:58all their main prep.
0:07:58 > 0:07:59Done.
0:07:59 > 0:08:03Home-run. Now, I'm just going to marinade this.
0:08:04 > 0:08:07Get the flavour into that chicken.
0:08:11 > 0:08:14I've never worked with pans like this before. They're big.
0:08:17 > 0:08:20And Emma's halfway through her dessert.
0:08:23 > 0:08:26We're delighted that we've got the crumble,
0:08:26 > 0:08:30because between you and me, it's the only pudding we know how to make!
0:08:32 > 0:08:35- I'm prepping plums.- Right.
0:08:35 > 0:08:41- For the crumble.- Yeah. Take the skins off.- Take the skins off?- Yeah.
0:08:41 > 0:08:45- Really?- Yeah.- So in boiling water... - No.- To get the skins...
0:08:45 > 0:08:47No, it's not a tomato!
0:08:47 > 0:08:50Greg, what do you do with your plums?
0:08:50 > 0:08:52SHE LAUGHS
0:09:00 > 0:09:03Right now, I hate Gregory Wallace.
0:09:03 > 0:09:07I hate him for telling me I had to peel the plums.
0:09:16 > 0:09:1890 minutes are gone,
0:09:18 > 0:09:23but George is nowhere near finished with the bread-and-butter pudding.
0:09:36 > 0:09:40- Hold on one sec!- No.- I want to help out. See, you've got bits this big...
0:09:40 > 0:09:44- It's George's scatter approach to presentation, is that.- Oh, please!
0:09:44 > 0:09:47I've been working on presentation. I spent about £50 on books!
0:09:52 > 0:09:55I'm sorry, George. See the grater, right?
0:09:55 > 0:09:58- There's a big hole at the bottom. - But it's not coming through...
0:09:58 > 0:10:01It is if you use that side, which is the zester bit.
0:10:01 > 0:10:04- It seems to work better. - Absolutely.- It's amazing, isn't it?
0:10:04 > 0:10:06You should take it up professionally, you should.
0:10:09 > 0:10:12I just ran with a knife, don't tell anyone.
0:10:13 > 0:10:15Finally, the pudding's finished.
0:10:15 > 0:10:18But now, George needs to find an oven.
0:10:18 > 0:10:21- Hey, mate!- I'll go round here.
0:10:21 > 0:10:26Watch you don't spill it! Oh, he's spilt it! He's spilt it!
0:10:30 > 0:10:34Beautiful Bradford bread and butter pudding. I was weaned on it!
0:10:39 > 0:10:42Now the pressure's on Gareth.
0:10:44 > 0:10:47I'm in major trouble, I need to get my lasagne in now or we're stuffed.
0:10:47 > 0:10:50There's no way there's 40 portions of lasagne there!
0:10:50 > 0:10:52I'm hoping that there is.
0:10:52 > 0:10:56- What do you mean, you're hoping? I'm telling you, there isn't!- Right, OK.
0:10:56 > 0:11:01I'm actually hoping that there's not many vegetarians.
0:11:01 > 0:11:02Are you joking?
0:11:02 > 0:11:06This is a university! It's full of vegetarians!
0:11:09 > 0:11:11With no time to make more,
0:11:11 > 0:11:15Gareth bulks up his sauce with tinned beans.
0:11:18 > 0:11:23I've never seen beans in a vegetarian lasagne.
0:11:23 > 0:11:25It's our adaptation of it.
0:11:25 > 0:11:27Have you got the cheese grated?
0:11:27 > 0:11:28No.
0:11:28 > 0:11:30I'm allergic to cheese,
0:11:30 > 0:11:33and so I've never made a lasagne with cheese.
0:11:33 > 0:11:37There you go. Cheeseless, beaney lasagne! Brilliant!
0:11:37 > 0:11:41You two need to talk to each other or you ain't going to get lunch out.
0:11:41 > 0:11:43You've only got 35 minutes. Your mashed potato is not on,
0:11:43 > 0:11:45- your lasagne's not built.- Right.
0:11:45 > 0:11:48- The team seems to have broken down! - This is dreadful.
0:11:48 > 0:11:51I'll sort out the lasagne, you sort out the mash.
0:12:06 > 0:12:09This needs to go into the oven.
0:12:09 > 0:12:11Look at that. Brilliant!
0:12:21 > 0:12:25We've got very busy students here who work hard and play hard,
0:12:25 > 0:12:28and they look often to the lunch service as the main meal of the day,
0:12:28 > 0:12:32so there's a very short window in which to deliver the food.
0:12:32 > 0:12:35The standard of the food we get here is quite high,
0:12:35 > 0:12:39it's very diverse, there's a lot of good, healthy things around.
0:12:39 > 0:12:41They've got a bit to live up to.
0:12:43 > 0:12:4715 minutes, guys! You should be getting ready for service now!
0:12:52 > 0:12:55While Laila finishes off the Moroccan chicken,
0:12:55 > 0:12:59Emma gets the couscous and rice into the steamer.
0:13:01 > 0:13:05Rice is on, couscous is on. Crumble's in the oven.
0:13:09 > 0:13:13Blimey, it must be hot if you think it's hot!
0:13:13 > 0:13:14SHE LAUGHS
0:13:16 > 0:13:19Fabulous, the best I've ever made.
0:13:20 > 0:13:23Maybe a little bit of seasoning?
0:13:23 > 0:13:26- Have you tasted it?- Yes, thanks. - I think the sauce...
0:13:26 > 0:13:29- Fine, then!- OK.
0:13:31 > 0:13:33I'm ready to serve this now.
0:13:33 > 0:13:36I just want to get it out of here before there's no sauce left.
0:13:36 > 0:13:38- Laila, is there anything I need to do?- Coriander!
0:13:38 > 0:13:42- Chopped coriander.- Coriander!
0:13:46 > 0:13:48- Can I get a massive bunch of coriander, please?- Yes.
0:13:48 > 0:13:51It's all right.
0:13:54 > 0:13:55I need another tray, Carol?
0:14:04 > 0:14:05This looks good, Laila!
0:14:10 > 0:14:13Hey, Gareth! Bread-and-butter pudding,
0:14:13 > 0:14:17- We've got the bread-and-butter-pudding, but no mash!- It's coming now!
0:14:21 > 0:14:23With time ticking away,
0:14:23 > 0:14:27the boys still need to mash their potatoes.
0:14:31 > 0:14:33This is going to be beautiful.
0:14:37 > 0:14:41- That's not enough. - There's nothing else we can do.
0:14:42 > 0:14:45- The mash...- Is lumpy.
0:14:45 > 0:14:49It tastes lovely, but we've got to do it faster.
0:14:49 > 0:14:51HE LAUGHS
0:14:54 > 0:14:56Fork, I need a fork.
0:14:56 > 0:14:58Trolley and a fork.
0:14:58 > 0:15:00Trolley and a fork, trolley and a fork.
0:15:06 > 0:15:09- We need to get it out. - That's it.
0:15:09 > 0:15:13Now we need every bit of mash. Don't leave anything. We're running short.
0:15:13 > 0:15:15- Get it out in service as quick as possible.- Right.
0:15:21 > 0:15:26This is the worst mash I have ever seen in my life.
0:15:27 > 0:15:30- I like it a bit lumpy.- You like...?!
0:15:30 > 0:15:33Oh, I tell you what...
0:15:33 > 0:15:36It's one o'clock. Are you ready to go?
0:15:39 > 0:15:41- See if the pasta's cooked.- Excuse me.
0:15:41 > 0:15:44Cos at the moment, you can't tell - there's no cheese.
0:15:44 > 0:15:46It's soft.
0:15:46 > 0:15:47Open the door!
0:15:50 > 0:15:52Well done, well done!
0:15:52 > 0:15:54Just need a glug of water. I'm dying.
0:16:00 > 0:16:02- Are you ready to serve?- Yes, chef!
0:16:14 > 0:16:19Emma and Laila have made Moroccan chicken with couscous.
0:16:19 > 0:16:23And chickpea curry served with cucumber, yoghurt and rice.
0:16:23 > 0:16:27Gareth and George have made lamb stew with mash
0:16:27 > 0:16:30and a vegetarian lasagne.
0:16:38 > 0:16:43Anyone who wants Moroccan chicken or chickpea curry, come on down.
0:16:43 > 0:16:46Come on! Come on down!
0:16:49 > 0:16:51Hello, what would you like?
0:16:51 > 0:16:54- Chicken.- Thank you. Everyone's for you, Laila.
0:16:54 > 0:16:57- Chickpea curry or...?- Chicken. - My friend will assist.
0:16:57 > 0:17:01The girls' Moroccan chicken is selling fast,
0:17:01 > 0:17:05with the chickpea curry trailing behind.
0:17:05 > 0:17:08Curry and Moroccan chicken down this way!
0:17:08 > 0:17:10I'll have the chickpea curry, please!
0:17:10 > 0:17:13Yay!
0:17:17 > 0:17:20Thank you very much. Chickpea curry?
0:17:20 > 0:17:22Anyone for chickpea?
0:17:22 > 0:17:24Chickpea?!
0:17:24 > 0:17:26Coming right up!
0:17:29 > 0:17:31This is Laila and Emma's Moroccan chicken with couscous.
0:17:39 > 0:17:40I like the chicken.
0:17:40 > 0:17:43I think the chicken's great - it's nice and spicy.
0:17:43 > 0:17:45Plenty of tomato, plenty of chilli.
0:17:45 > 0:17:47The chicken is still wonderfully moist.
0:17:47 > 0:17:50Even the flavour of that lemon running all the way through it.
0:17:50 > 0:17:52It's really, really good.
0:17:52 > 0:17:55The couscous is awful.
0:17:55 > 0:17:57It's claggy, it's stuck together,
0:17:57 > 0:17:59it's got no seasoning in it.
0:17:59 > 0:18:01It's just not nice at all.
0:18:01 > 0:18:04Tell you what - Laila understands Moroccan flavouring.
0:18:04 > 0:18:05Really understands it.
0:18:05 > 0:18:09I love that lemon with the chicken. Love it.
0:18:12 > 0:18:16I thought it was fantastic. The chicken was really tender, moisture was still there.
0:18:16 > 0:18:19Thought it was superb. Really enjoyed it.
0:18:19 > 0:18:26It was really nice, really tender, but the chicken was really still nice and moist.
0:18:26 > 0:18:31This is Laila and Emma's vegetarian course - it's a chickpea curry.
0:18:37 > 0:18:40It's soft, it's spicy, full of flavour. There's a tang of mint,
0:18:40 > 0:18:42there's a real heat of chilli in there, as well.
0:18:42 > 0:18:46It's soft and it's actually Moorish.
0:18:46 > 0:18:50She's conjured up the flavours of North Africa
0:18:50 > 0:18:52and it's actually pretty decent.
0:18:52 > 0:18:55I'm really pleased, actually, cos when I tasted that chickpea curry
0:18:55 > 0:18:58in the kitchen, it was very hot,
0:18:58 > 0:19:01but because it's with the rice and the yoghurt, it's starting to cool down.
0:19:01 > 0:19:04It's still got a nice bit of spice to it -
0:19:04 > 0:19:07so the smokiness of paprika, the sweetness of the chickpeas.
0:19:07 > 0:19:10It's well seasoned. The rice is really well cooked.
0:19:10 > 0:19:12It's not a bad job, actually.
0:19:12 > 0:19:15I like this, John. I actually like this.
0:19:15 > 0:19:18And I'm a confirmed carnivore.
0:19:20 > 0:19:21The curry is really good.
0:19:21 > 0:19:24It's got a lot of flavour, it's nice and hot, spicy.
0:19:24 > 0:19:26I think it'll appeal to a lot of people here.
0:19:26 > 0:19:28The only thing is, it's just a bit on the dry side.
0:19:28 > 0:19:30There was some flavour in there.
0:19:30 > 0:19:34I might have preferred it slightly hotter, but yeah...
0:19:34 > 0:19:36..very nice.
0:19:41 > 0:19:43- Right, guys, we have lamb stew here.- Lovely lamb stew.
0:19:43 > 0:19:44It's beautiful.
0:19:46 > 0:19:49The boys' lamb stew and vegetable lasagne
0:19:49 > 0:19:51are given the hard sell.
0:19:52 > 0:19:56- Vegetarian mash.- Gareth will buy you all a glass of champagne in the bar afterwards.
0:19:56 > 0:19:58Gareth, sing a song while you do it.
0:20:02 > 0:20:06This is not mash - this is Bradford's crushed...
0:20:06 > 0:20:09- ..potato.- Yeah, potatoes.
0:20:11 > 0:20:13Lamb stew. Treble portion today!
0:20:13 > 0:20:15- Go on, then.- There you are, sir.
0:20:15 > 0:20:18- Put a bit more on there for him. - Bit more?- Yeah!
0:20:18 > 0:20:19A bit more potato.
0:20:19 > 0:20:21Absolutely!
0:20:21 > 0:20:23- That's our problem. - That's our problem.
0:20:23 > 0:20:26- You're running out of potatoes.- We are, rather.
0:20:30 > 0:20:34This is George and Gareth's lamb stew.
0:20:40 > 0:20:42That mash isn't mashed.
0:20:42 > 0:20:45It's partly mashed and partly boiled potatoes.
0:20:45 > 0:20:48The problem at the moment with that stew is,
0:20:48 > 0:20:51there's no thick sauce coating the meat, so the meat's gone a bit dry.
0:20:51 > 0:20:54All they had to do was put a load of potatoes into that stew,
0:20:54 > 0:20:56potatoes would have boiled down, thickened the sauce,
0:20:56 > 0:20:59and it would have been delicious.
0:20:59 > 0:21:03The lamb sold OK. It's cold and wet outside and it's a stew.
0:21:03 > 0:21:04But they've run out of mashed potato.
0:21:04 > 0:21:07They'd nowhere near enough mashed potato.
0:21:07 > 0:21:10They didn't have enough vegetables, either. Everybody got one piece of carrot - look.
0:21:10 > 0:21:13All the stew - you get a mushroom, you get a carrot.
0:21:15 > 0:21:18I didn't have any carrots today, which I was a bit upset about.
0:21:18 > 0:21:20Everyone else seemed to have carrots but it was quite good.
0:21:20 > 0:21:22It was quite nice, the potato.
0:21:22 > 0:21:25There was only a little bit on it. Could have been more.
0:21:25 > 0:21:27It was nice overall.
0:21:32 > 0:21:35This is the vegetable lasagne
0:21:35 > 0:21:37- by the boys. - I'm going to interrupt you.
0:21:37 > 0:21:39That is not a vegetable lasagne.
0:21:39 > 0:21:41That is a layer of vegetables
0:21:41 > 0:21:44including beans, peppers and aubergines,
0:21:44 > 0:21:45covered with pasta,
0:21:45 > 0:21:47and a white sauce.
0:21:47 > 0:21:50No cheese, because Gareth's allergic to cheese.
0:21:57 > 0:21:58I quite like the vegetables.
0:21:58 > 0:22:02The vegetables are sweet and tangy.
0:22:02 > 0:22:03And soft.
0:22:03 > 0:22:05But this layer of pasta
0:22:05 > 0:22:08with a solid bechamel
0:22:08 > 0:22:09is completely bland
0:22:09 > 0:22:12and it's not good, it's not good.
0:22:12 > 0:22:13The onions are sweet.
0:22:13 > 0:22:15The predominant flavour
0:22:15 > 0:22:17is the richness of that tomato, quite acidic,
0:22:17 > 0:22:20and the sort of smokiness coming from the capsicums.
0:22:20 > 0:22:23There's a little bit of woodiness coming from the aubergine.
0:22:23 > 0:22:24The pasta itself is OK.
0:22:24 > 0:22:26The white sauce is pretty well seasoned.
0:22:26 > 0:22:29I just think it could have been a lot more saucy,
0:22:29 > 0:22:30and a bit cheesy.
0:22:30 > 0:22:32Like a lasagne, you mean?
0:22:32 > 0:22:34Like a lasagne. And it's not quite there.
0:22:35 > 0:22:38Very dry
0:22:38 > 0:22:40and a bit sort of crusty,
0:22:40 > 0:22:42and very, very bland.
0:22:42 > 0:22:45There were loads of vegetables
0:22:45 > 0:22:48and it's really nice to see some colour on your plate as a student.
0:22:48 > 0:22:52The only thing is, the top was quite odd.
0:22:52 > 0:22:54I think it was a bit overcooked.
0:22:54 > 0:22:56Maybe a few more layers would have been nice.
0:22:56 > 0:22:58It was quite thin.
0:23:03 > 0:23:06For pudding, the girls have made
0:23:06 > 0:23:09an apple and plum crumble with custard,
0:23:09 > 0:23:14whilst the boys are serving bread and butter pudding with cream.
0:23:14 > 0:23:16Bread and butter pudding and cream.
0:23:16 > 0:23:18With lovely cream.
0:23:18 > 0:23:21I tell you, you are going to love this.
0:23:24 > 0:23:27- Cream?- Yes, please.
0:23:28 > 0:23:31- Bread and butter pudding?- Yes, please.- With cream?- yes, please.
0:23:31 > 0:23:33- Are you a big eater?- Yes.
0:23:44 > 0:23:47Thank you.
0:23:47 > 0:23:50With lunch service nearly over,
0:23:50 > 0:23:53both teams' puddings are selling well.
0:23:53 > 0:23:56It's going faster than we can serve...
0:23:56 > 0:23:58..basically.
0:24:02 > 0:24:04- Crumble's coming!- Crumble's coming.
0:24:10 > 0:24:13This is the girls' dessert.
0:24:13 > 0:24:16This is a plum and apple crumble and custard
0:24:16 > 0:24:19and really, this is mostly Emma's work.
0:24:19 > 0:24:21This was a massive seller.
0:24:23 > 0:24:24Mwah!
0:24:26 > 0:24:28It's just perfect!
0:24:28 > 0:24:30It's not too sweet. There's so much cinnamon
0:24:30 > 0:24:32in there, and it's crunchy on the top.
0:24:32 > 0:24:34You've got sweet apples.
0:24:34 > 0:24:36That, to me, is it.
0:24:36 > 0:24:39It's the epitome of a good pudding.
0:24:40 > 0:24:44Curry followed by crumble. A British institution, both of them.
0:24:45 > 0:24:48I enjoyed it. The custard was a bit runny,
0:24:48 > 0:24:51but in terms of the actual crumble, it was all right.
0:24:51 > 0:24:53I liked it - bit of cinnamon in there. Nice.
0:24:59 > 0:25:01I've been looking forward to this all day.
0:25:01 > 0:25:04This is George and Gareth's bread and butter pudding,
0:25:04 > 0:25:07flavoured with a little bit of orange and some runny cream.
0:25:14 > 0:25:16The baked custard between the layers of bread -
0:25:16 > 0:25:19instead of being wonderful, rich and creamy, it tastes a bit like egg,
0:25:19 > 0:25:21so it's not been sweetened enough.
0:25:21 > 0:25:24I was really looking forward to this bread and butter pudding.
0:25:24 > 0:25:27It hasn't quite delivered.
0:25:27 > 0:25:29There's a hint of orange and the raisins give it depth,
0:25:29 > 0:25:32but it so needs to be sweeter.
0:25:32 > 0:25:35And there is a back taste of egg,
0:25:35 > 0:25:38which is unfortunate.
0:25:38 > 0:25:40I thought I ordered bread and butter pudding.
0:25:40 > 0:25:42I think I got scrambled eggs.
0:25:42 > 0:25:44But it did actually taste quite nice.
0:25:44 > 0:25:47It was OK, but I'm not converted
0:25:47 > 0:25:48to have it again.
0:25:55 > 0:25:57Well done!
0:25:57 > 0:25:58Well done!
0:25:58 > 0:26:01- Bradford!- Yeah, Bradford.
0:26:05 > 0:26:07I think the girls have won this
0:26:07 > 0:26:08absolutely hands down.
0:26:08 > 0:26:14They got the best vegetarian, the best meat, and the girls have got the best dessert.
0:26:14 > 0:26:16Laila's come out of her shell today and I'm really pleased.
0:26:16 > 0:26:18She actually knows what she's doing.
0:26:18 > 0:26:21When she cooks food she's comfortable with, it's very good.
0:26:21 > 0:26:26I feel like I'm getting my confidence back, in a way,
0:26:26 > 0:26:28and I'm kind of looking forward to tomorrow.
0:26:28 > 0:26:32Emma today was a very willing sous chef.
0:26:32 > 0:26:36I don't know what you do to wipe the smile off her face.
0:26:36 > 0:26:38She's got boundless energy,
0:26:38 > 0:26:40and that grin is infectious.
0:26:40 > 0:26:42The atmosphere was electric.
0:26:42 > 0:26:46I just hope that I can keep on going.
0:26:46 > 0:26:50I think the boys actually lost sight
0:26:50 > 0:26:52of what each other was doing.
0:26:52 > 0:26:56For some reason, they disappeared to different sides of the kitchen.
0:26:56 > 0:26:58Neither of them actually worked together.
0:26:58 > 0:27:02Today was hard work, I thought.
0:27:02 > 0:27:04We had our ups and downs.
0:27:04 > 0:27:06However, by the end, we managed to pull it together
0:27:06 > 0:27:07by the skin of our teeth.
0:27:07 > 0:27:11I've never cooked on that mass scale before.
0:27:11 > 0:27:14Tomorrow, new tasks. We don't know what it is, but I can't wait to see.
0:27:16 > 0:27:20They are learning really quickly. I don't think they realise how fast they're learning.
0:27:20 > 0:27:23They are going to have to stay on the top of their game,
0:27:23 > 0:27:25because we will lose one of them in the next round.
0:27:25 > 0:27:27At this stage, anyone's game.
0:27:33 > 0:27:38Tomorrow night, the battle to stay in the competition continues.
0:27:38 > 0:27:40What on earth is that?
0:27:40 > 0:27:43What's happening out there?
0:27:43 > 0:27:47You are this far off one of the most glorious dishes I've eaten in a really long time.
0:27:52 > 0:27:55For one of the celebrities, the dream is over.
0:27:55 > 0:27:58The person leaving us is...
0:28:23 > 0:28:26Subtitles by Red Bee Media Ltd