0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:15I'm very competitive. I have to win, I have to win.
0:00:15 > 0:00:20These celebrities have made a name for themselves in their own professions.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:24 > 0:00:28I've got my back against the wall, rabbit in the headlights.
0:00:30 > 0:00:33If I fail today, I've failed in the competition totally.
0:00:33 > 0:00:36Cooking doesn't get tougher than this.
0:00:49 > 0:00:56All this week, these four celebrities have been battling to stay in the MasterChef competition.
0:00:57 > 0:01:02But at the end of today, one of them will be going home.
0:01:02 > 0:01:06Yesterday, I think I clawed back a little bit, but I really do think
0:01:06 > 0:01:09all of this depends on today.
0:01:09 > 0:01:11I had a great first round,
0:01:11 > 0:01:15but since then, I've had a couple of not so great rounds,
0:01:15 > 0:01:18so I'm looking forward to redeeming myself.
0:01:18 > 0:01:20My journey on MasterChef,
0:01:20 > 0:01:23it's just a massive, great learning curve for me.
0:01:23 > 0:01:28Well, as Gregg says, it doesn't get tougher than this. He's right.
0:01:28 > 0:01:32There's more of George Layton to see. Culinary skills will come forth.
0:01:43 > 0:01:49We have two tests for you. Remember, one of you will leave the competition at the end of today.
0:01:49 > 0:01:53The first test right now is a classic recipe test.
0:01:53 > 0:01:59Your classic recipe today is apple tarte tatin and creme anglaise,
0:01:59 > 0:02:06or, in other words, an upside-down caramelised apple tart and custard.
0:02:06 > 0:02:09One hour. Let's cook.
0:02:16 > 0:02:19Today, no excuses.
0:02:19 > 0:02:23All they have to do is prove to us they can follow a recipe.
0:02:23 > 0:02:26And none of them want to go home at this stage. None of them.
0:02:37 > 0:02:43I think when it comes to the crunch, I'm better at eating desserts than making them.
0:02:46 > 0:02:51- Gareth, have you ever had an apple tarte tatin before?- No, I haven't.
0:02:51 > 0:02:55And yeah, I'm a bit... yeah, nervous about it.
0:02:55 > 0:02:58- You're working in the dark here? - Yes.
0:02:58 > 0:03:02It is, at the end of the day, an upside-down apple tart and custard.
0:03:02 > 0:03:07- Can it be that difficult?- I'm hoping not.- Have you made custard before?
0:03:07 > 0:03:10Once, and it was very ropey.
0:03:10 > 0:03:12- Have some confidence.- Sure, sure.
0:03:14 > 0:03:20Gareth is so nervous. He's chopped the apples up into tiny, tiny little bits.
0:03:20 > 0:03:24No caramel colour at all. Caramel is brown, not yellow!
0:03:28 > 0:03:32When it comes to cooking, I do like to follow recipes.
0:03:32 > 0:03:35Yeah, I prefer to work knowing what I'm doing.
0:03:35 > 0:03:41- How did you feel when you realised you had to do a dessert? - That was my worst nightmare.
0:03:41 > 0:03:43There's nothing worse than this.
0:03:43 > 0:03:49Really. I don't know what an apple tart looks like, what it should taste like. I've never had one.
0:03:49 > 0:03:55- So how are you approaching this? - Stumbling. I'm trying to stick to this recipe. It's the best I can do.
0:03:55 > 0:03:59- You've had to confront your demons here today.- Yeah. This is not good.
0:03:59 > 0:04:03- But it's still quite exciting.- Laila, good luck with it. Keep your head.
0:04:03 > 0:04:06Yeah, thank you very much. Thank you.
0:04:08 > 0:04:12She has no idea what a tarte tatin looks like, John.
0:04:12 > 0:04:18- She put the apples in with the sugar before it's caramelised.- Who knows what will happen with that tart?
0:04:19 > 0:04:22Halfway, ladies and gentlemen!
0:04:22 > 0:04:26I think the biggest gap in my knowledge is puddings and pastries.
0:04:26 > 0:04:30I know nothing of them. They are a mystery as deep as the seas.
0:04:31 > 0:04:35Today, there is a serious look of competition in your eyes.
0:04:35 > 0:04:39It's not that. It's because I think I'm the runt of the litter.
0:04:39 > 0:04:41I've got to really make an effort today.
0:04:41 > 0:04:44What on earth is that?
0:04:44 > 0:04:47I've made an error. My caramel has split.
0:04:47 > 0:04:52It's like a brown goo with a sea of despair on top.
0:04:52 > 0:04:56- It's my first ever attempt at making caramel.- It can't get much worse.
0:04:56 > 0:04:58SHE LAUGHS LOUDLY
0:05:00 > 0:05:05Emma, I think, has had three, maybe four goes at making caramel.
0:05:05 > 0:05:11You put sugar in the pan until it goes brown. It's a caramel. What's happening out there?
0:05:11 > 0:05:14- Oh, my word!- Isn't that fabulous?
0:05:14 > 0:05:17- What on earth is that? - I bet it tastes nice(!)
0:05:22 > 0:05:27I think my fault, when it comes to cooking, has not been following recipes.
0:05:27 > 0:05:32My brain turns to mush. It's like looking at an exam paper and it's all in a foreign language.
0:05:37 > 0:05:40George, you've eaten lots of tarte tatin?
0:05:40 > 0:05:43Yes, I've had it from time to time.
0:05:43 > 0:05:48- So what do you think makes a great tarte tatin?- I think the pastry is very important.
0:05:48 > 0:05:52I think the caramelisation and how you turn it over is very important.
0:05:52 > 0:05:56- Are you putting yourself under a bit of pressure?- Very much so.- How?
0:05:56 > 0:05:59By stopping to talk to you. I've got to get on with it.
0:05:59 > 0:06:02The flavours have been good. It's the presentation.
0:06:02 > 0:06:08- I've spent a fortune on presentation books. That's what I've got to work on and I have been doing.- Eureka!
0:06:08 > 0:06:11- How big a day is today? - It's huge. One of us is going home.
0:06:11 > 0:06:15If I'm the first one out, I've failed miserably.
0:06:15 > 0:06:21- We're leaving you, George. Good luck.- It's a pleasure talking to you, but I'd like to get on with it!
0:06:22 > 0:06:28Presently, we have George in absolute control. I'm really, really impressed with what he's doing.
0:06:28 > 0:06:32George is the only one here who is getting anywhere near a tarte tatin.
0:06:34 > 0:06:39Five minutes, guys. Just five minutes left. Don't forget your tarts.
0:06:47 > 0:06:4930 seconds.
0:06:54 > 0:06:58That's it, guys. All done. Step away from your creations.
0:07:20 > 0:07:26So we asked you to cook for us a classic apple tarte tatin and a creme anglaise.
0:07:26 > 0:07:30The pastry needs to be crisp on the edge, cooked all the way through
0:07:30 > 0:07:33with sweetness coming from the caramel and the apples.
0:07:33 > 0:07:39The creme anglaise should be a lovely consistency and it should coat the back of a spoon.
0:07:39 > 0:07:43- Emma...- Yes? - Let's have a look at you.
0:07:59 > 0:08:05I love your custard. It's creamy and it's sweet and it's full of vanilla. I love it.
0:08:05 > 0:08:10But the apples are too hard, the caramel is too runny, the pastry is undercooked.
0:08:10 > 0:08:17- The caramel disaster just cost you so much time, there was no way you would cook it for long enough.- No.
0:08:27 > 0:08:33Your creme anglaise is really good. It's the right consistency, coating the back of the spoon.
0:08:33 > 0:08:37It's got the lovely flecks of black running through from the vanilla.
0:08:37 > 0:08:42The tarte tatin is undercooked. It hasn't had enough time in the oven.
0:08:42 > 0:08:47I think that was the worst I've done since I've been here by a country mile.
0:08:47 > 0:08:51I've really piled the pressure on myself now for the last test.
0:08:53 > 0:08:56Laila, your turn.
0:09:00 > 0:09:03Well, you've managed to get some colour on yours
0:09:03 > 0:09:07which I'm really pleased about. It's beginning to go brown.
0:09:15 > 0:09:18Yum! Yum, we're almost there!
0:09:20 > 0:09:23The apples are soft, there's caramel flavour,
0:09:23 > 0:09:26lovely, creamy vanilla custard,
0:09:26 > 0:09:29- but your pastry isn't cooked long enough.- OK.
0:09:41 > 0:09:45The edge of your tart is really lovely. Crispy, sugary sweet pastry,
0:09:45 > 0:09:49the apples cooked maybe a little bit too much. It's not bad.
0:09:49 > 0:09:51Thank you.
0:09:51 > 0:09:55All the way through, I have been dreading the dessert round,
0:09:55 > 0:09:59so it's done now and I feel better. It's not the enemy any more.
0:09:59 > 0:10:00Gareth...
0:10:03 > 0:10:07You have a whole vanilla bean on here which we can't eat.
0:10:07 > 0:10:13It should have been split and scalded in the milk to get the lovely, black flecks through
0:10:13 > 0:10:17because that just won't flavour your custard enough.
0:10:28 > 0:10:31The pastry in the middle is not cooked enough.
0:10:31 > 0:10:36The apples are cut too small, so they break down very quickly. Your caramel is not dark enough.
0:10:36 > 0:10:40Your creme anglaise, there are little, tiny lumps in there
0:10:40 > 0:10:45which says that your creme anglaise is just on the edge of curdling.
0:10:55 > 0:10:59It doesn't taste like a tarte tatin because it hasn't got a caramel.
0:10:59 > 0:11:05It hasn't got any vanilla, but you have got soft, buttery, sweet apples with a sweetened cream.
0:11:05 > 0:11:08- Nice flavours, just not the flavours we were expecting.- Sure.
0:11:08 > 0:11:12Pastry and desserts aren't my strongest point,
0:11:12 > 0:11:16so therefore, it was hard work from the offset.
0:11:16 > 0:11:20George, let's look at your tart.
0:11:21 > 0:11:23You have a caramel colour.
0:11:23 > 0:11:25Fantastic.
0:11:26 > 0:11:30- Thanks, mate.- Oh! That's good, isn't it?
0:11:30 > 0:11:35Do you not just think... one lovely slice and the jug on the side of the plate?
0:11:35 > 0:11:41- Gregg loves his puddings, so I thought one wouldn't be enough. - The custard is a bit thin.
0:11:52 > 0:11:57I'm a bit sad because the promise and the look of your tart is a good thing,
0:11:57 > 0:12:01but the pastry is not cooked enough, it's gone a bit soggy.
0:12:01 > 0:12:05But there we have lovely, dark, rich, sweet, bitter caramel
0:12:05 > 0:12:10with those wonderful apples, a little bit of vanilla coming from your creme anglaise.
0:12:10 > 0:12:13In part, it's really, really good.
0:12:21 > 0:12:27You have by far the best-tasting apples because they're coated in a nice, thick caramel.
0:12:27 > 0:12:30However, your custard is too thin and your pastry is not cooked.
0:12:30 > 0:12:37I'm disappointed because I thought it looked so right, but I did better than I expected, so I'm feeling good.
0:12:37 > 0:12:40Next time, something delicious. Thank you. Off you go.
0:12:49 > 0:12:51That was a nightmare.
0:12:54 > 0:12:58I really did expect them to do better than that.
0:12:58 > 0:13:05George - thin custard, undercooked pastry. Wonderful caramel colour on George's apples, but that was it.
0:13:05 > 0:13:09I liked Gareth's presentation, but he had no caramel on his apple
0:13:09 > 0:13:13and he didn't open his vanilla pod into his custard.
0:13:13 > 0:13:17Presentation is one thing, but execution is really important.
0:13:17 > 0:13:22Laila, despite looking really nervous, didn't make a bad attempt at that at all.
0:13:22 > 0:13:26Lovely custard with all the black vanilla flecks running through it,
0:13:26 > 0:13:30the tart edges, lovely and crispy, but the inside was raw and soggy.
0:13:30 > 0:13:35Emma had such an issue with that caramel that she wasn't left with enough time
0:13:35 > 0:13:37to cook her tarte tatin properly.
0:13:37 > 0:13:41The pastry was almost raw. However, Emma did make great custard.
0:13:41 > 0:13:46Their own dishes now in the next round are going to teach us a lot.
0:14:05 > 0:14:11This is the first time we get to see your own food, the food that you love, the food that you believe in.
0:14:11 > 0:14:14At the end of this, one of you is going home.
0:14:14 > 0:14:17Ladies and gentlemen, one hour.
0:14:17 > 0:14:19Let's cook.
0:14:31 > 0:14:35Laila, what are you cooking for us today?
0:14:35 > 0:14:40I'm cooking lamb shank with couscous and a prune sauce, with harissa on the side.
0:14:40 > 0:14:46- Whoa! Is this Mum's sort of cooking? - Mum's cooked this for years, but it's more of a wedding feast.
0:14:46 > 0:14:49What pressure is there today?
0:14:49 > 0:14:55There's so much to do and I don't know if I'm going to have enough time to do it. That's my biggest worry.
0:14:55 > 0:15:00They taste delicious together. I don't want to miss anything out or not do the harissa.
0:15:00 > 0:15:06- Why is it so important that you get this right?- I go home if I don't and I don't want to go home.
0:15:06 > 0:15:13If I was to come in and make beans on toast, I don't think I'd get any points for that.
0:15:13 > 0:15:18There has to be a certain risk factor to it. Anything can happen.
0:15:19 > 0:15:24I love the sound of Laila's lamb shank with Moroccan spices.
0:15:24 > 0:15:31If she can bring those great flavours together, if she can make that lamb soft, heaven, heaven!
0:15:32 > 0:15:36Emma, how's your confidence after this morning's task?
0:15:36 > 0:15:38Rock bottom. Not good.
0:15:38 > 0:15:44But I'm hoping I can redeem myself. One thing I don't do is give up.
0:15:44 > 0:15:49I'm going to make for you a fish curry. It's salmon and prawns.
0:15:49 > 0:15:53- I'm going to serve it with flatbreads.- Very nice.
0:15:53 > 0:15:59That's the first time I've ever made fish stock and it'll be the first time I've ever made flatbreads.
0:15:59 > 0:16:01Can you hold your hand out for me?
0:16:01 > 0:16:04- You are shaking.- I know. That's how much it means to me.
0:16:04 > 0:16:07- Good luck with those flatbreads. - Thank you.
0:16:09 > 0:16:15Emma wants to deliver really big flavours - prawn, salmon and a wonderful curry sauce.
0:16:15 > 0:16:19She's making flatbreads that she's never made successfully before,
0:16:19 > 0:16:22but she's got all the right ingredients on her bench.
0:16:22 > 0:16:26If she brings those big flavours together, it could be beautiful.
0:16:26 > 0:16:29I've got such a lot to do today.
0:16:30 > 0:16:34It's going to be really pushing it to get everything out on time.
0:16:34 > 0:16:38Look, I know I'm the bearer of bad news, but you are halfway.
0:16:38 > 0:16:4130 minutes gone, 30 minutes left.
0:16:42 > 0:16:48George has suddenly come to life with his own food - a quail, wild mushroom sauce, mashed potato.
0:16:48 > 0:16:52And these little ribbons of vegetables. It sounds wonderful.
0:16:52 > 0:16:55A beautiful-sounding dish, but it's got to look elegant
0:16:55 > 0:16:59and we can't afford any mistakes like lumpy mash.
0:17:00 > 0:17:02Oh!
0:17:03 > 0:17:05Who left it on?
0:17:11 > 0:17:15George, that pot there, is that your classic Bradford mash?
0:17:15 > 0:17:22This is a beautiful, creamy mash and there won't be one single lump in it when I've finished.
0:17:22 > 0:17:27Are you more comfortable, George, now it's your own food, or is it more pressure?
0:17:27 > 0:17:32It's more pressure. You know we've practised it and it should be 100%, shouldn't it, really?
0:17:32 > 0:17:38- How would you feel if you went home today?- Devastated. We all say that, but you get so wrapped up in it.
0:17:38 > 0:17:43- I think you are getting a little bit emotional over this, George. - I am.- What's happening?
0:17:43 > 0:17:46I've fallen in love with you, Gregg!
0:17:49 > 0:17:55You don't realise until you're in a show like this how many elements make up one meal. This is just one course!
0:17:58 > 0:18:04What I want to achieve, to do with my own dish is what I always set out to achieve -
0:18:04 > 0:18:08amazing taste and fantastic presentation.
0:18:10 > 0:18:14- What are you making, Gareth? - Today, I'm making roasted venison,
0:18:14 > 0:18:18potato puree, spinach and ham lardons.
0:18:18 > 0:18:21It looks like you are making a sauce of jelly and...?
0:18:21 > 0:18:25Yes, redcurrant jelly, game stock and red wine.
0:18:25 > 0:18:31- Classic northern dishes? - Yeah, I'm from up north and I'm used to very hearty and homely dishes.
0:18:31 > 0:18:37I hope this recipe reflects that. I don't just want it to look great. I want it to taste amazing as well.
0:18:37 > 0:18:41- I'm hoping to really impress you guys.- Good.
0:18:42 > 0:18:49Gareth's got a beautiful winter dish, beautiful food, John, but his touch has got to be just right.
0:18:50 > 0:18:54We've got three minutes left. Come on!
0:18:59 > 0:19:0260 seconds.
0:19:11 > 0:19:15Time's up. Stop. Stop.
0:19:23 > 0:19:28George hopes to impress the judges with stuffed quail, spaghetti of vegetables
0:19:28 > 0:19:33and mashed potato, served with a wild mushroom sauce.
0:19:33 > 0:19:37George, honestly, this is close to stunning.
0:19:37 > 0:19:40It's a great-looking dish.
0:19:49 > 0:19:52You've got the lovely richness of the quail, almost gamey.
0:19:52 > 0:19:57The veg, the mushrooms, all of it, a great combination,
0:19:57 > 0:20:01but your potato does have little lumps in it.
0:20:01 > 0:20:06It can't have! It went through a tiny hole. I'm stunned.
0:20:17 > 0:20:20Textures are very good. Very, very good.
0:20:20 > 0:20:28Like the ribbons of vegetable. That little bit of sauce that's there is really deep and really rich.
0:20:29 > 0:20:31'I cannot believe'
0:20:31 > 0:20:35there were lumps in my mash. Mrs Layton will kill me.
0:20:35 > 0:20:38We've talked about that. I can't understand that.
0:20:39 > 0:20:44Emma's dish is salmon, prawn and butternut squash curry
0:20:44 > 0:20:46served with flatbreads.
0:21:00 > 0:21:06- I think it's delicious.- Oh, gosh! - I love it. It's got heat from the chilli, sweetness from sugar,
0:21:06 > 0:21:11richness from that coconut milk, saltiness from the prawns, oiliness from the salmon,
0:21:11 > 0:21:16but the most impressive thing about your dish, Emma, are these.
0:21:16 > 0:21:21Brilliant little flatbreads, puffed up, all hollow inside. Beautifully cooked.
0:21:21 > 0:21:25- You know what people like to eat and it's tasty.- Thank you.
0:21:35 > 0:21:40Cor! Brilliant flavours, but I find this a bit chunky.
0:21:42 > 0:21:45But... I love these flatbreads.
0:21:45 > 0:21:49- Really lovely. Well done, Emma.- Thank you.
0:21:50 > 0:21:57The fact that I've managed to put out a decent curry with actual flatbreads
0:21:57 > 0:21:59is, for me, amazing!
0:22:00 > 0:22:06Gareth has cooked venison and served it with potato puree, ham lardons,
0:22:06 > 0:22:12- spinach and a red wine jus. - I like your presentation, but, Gareth,
0:22:12 > 0:22:18what I am slightly confused about is this small amount of mashed potato and a very large piece of meat.
0:22:19 > 0:22:23In my opinion, it's all out of proportion.
0:22:35 > 0:22:41I love the richness of your fruity sauce, the earthiness of the venison, the smokiness of the ham,
0:22:41 > 0:22:45but in the background you've got quite a harsh burnt flavour from that spinach.
0:22:45 > 0:22:50With a dish like this, as classic as it is, you've got nowhere to hide.
0:23:02 > 0:23:06Sauce, mashed potato, venison, lardons, it's lovely.
0:23:06 > 0:23:12- But there is no excuse for there only being that much mashed potato.- Sure.
0:23:12 > 0:23:16- Nothing can be there just to decorate the plate.- Right.
0:23:16 > 0:23:18'I'm disappointed.'
0:23:18 > 0:23:24I'm a perfectionist and if anything isn't perfect, I beat myself up about that.
0:23:25 > 0:23:30Laila has cooked a spiced lamb shank with prune jam,
0:23:30 > 0:23:33almonds, couscous and harissa.
0:23:33 > 0:23:37- I do really like food like this. - Do you?- Yeah, yeah, yeah.
0:23:37 > 0:23:40Let's have a go.
0:23:52 > 0:23:55I loved, loved the flavours you've got going on in there.
0:23:55 > 0:24:00That prune sauce is just so beautiful and sweet.
0:24:00 > 0:24:07The heat and sharpness of the harissa as well. Some of these flavours are magical.
0:24:07 > 0:24:14- I'm in a tent somewhere. I love those flavours, but that lamb needs more cooking.- I know.
0:24:14 > 0:24:16It should be falling off that bone.
0:24:26 > 0:24:31The flavours are predominantly of the Spice Trail.
0:24:31 > 0:24:36They are rich, they are opulent, we've got chillies and smokiness coming from spices,
0:24:36 > 0:24:42richness coming from saffron, the crunch of the nuts, sweetness of the lamb
0:24:42 > 0:24:44and your jam is delicious.
0:24:44 > 0:24:51I think you are this far off one of the most glorious dishes I've eaten in a really long time.
0:24:52 > 0:24:57'I got some great comments, comments I really was not expecting.'
0:24:57 > 0:25:02I never thought anybody would talk about my cooking like that. It's a huge compliment.
0:25:03 > 0:25:05Well done, everybody.
0:25:05 > 0:25:11John and I have obviously got a difficult decision to make. Off you go.
0:25:16 > 0:25:20- Well?- Not an easy decision. - I don't know.
0:25:28 > 0:25:33There was some really interesting cooking there. Really, really good.
0:25:33 > 0:25:38George, his own food, taking that quail, boning it out...
0:25:38 > 0:25:41He's worked really hard on it, he's pushing himself.
0:25:41 > 0:25:45He's had to pull out his trump card and he's done it.
0:25:45 > 0:25:49I am a bit worried. I think this is too close to call.
0:25:49 > 0:25:52Laila's use of spicing was incredible today.
0:25:52 > 0:25:55Those flavours were gorgeous.
0:25:55 > 0:26:00She put a huge amount of work in, but the lamb itself should have fallen off the bone.
0:26:00 > 0:26:04There's no one in the lead. I think it will be really tough.
0:26:04 > 0:26:11Emma today, loved those flatbreads. Loved the flavour of her curry. Loved it, loved it, but...
0:26:11 > 0:26:16great big chunks of squash, great big chunks of salmon.
0:26:16 > 0:26:21I wasn't that concerned. I think the prawn and salmon had to hold together.
0:26:21 > 0:26:23The flatbreads were brilliant.
0:26:23 > 0:26:28I redeemed myself with the flatbreads. Have to wait and see.
0:26:28 > 0:26:33Gareth's venison was really well cooked, with the rich sauce.
0:26:33 > 0:26:38But for me the balance was completely wrong - this tiny swipe of mashed potato.
0:26:38 > 0:26:44Dishes need to look nice, but they're there to be eaten.
0:26:44 > 0:26:49A place in the next round means so much to me. None of us want to leave.
0:26:49 > 0:26:53Decision time, Mr Wallace. Are you willing to make a decision?
0:26:53 > 0:26:57This is...is so hard.
0:26:57 > 0:26:59So, so hard.
0:27:07 > 0:27:09Well done.
0:27:09 > 0:27:14I've really enjoyed watching you. It's been very hard to judge.
0:27:22 > 0:27:24The person leaving us is...
0:27:32 > 0:27:34Gareth.
0:27:44 > 0:27:46Really, really gutted.
0:27:47 > 0:27:51The other three were amazing, you know, so that's fine by me.
0:27:53 > 0:27:58It's a shame I only lasted a week, but it's really been a good week.
0:27:58 > 0:27:59Yay!
0:28:01 > 0:28:03Well done.
0:28:03 > 0:28:05Can you even believe it?!
0:28:05 > 0:28:09I-I genuinely am astonished.
0:28:09 > 0:28:13Absolutely stunned. I just wasn't expecting it.
0:28:14 > 0:28:20I'm so excited. Just...let me get at it! Tomorrow can't come soon enough.
0:28:21 > 0:28:25Tomorrow night the battle continues...
0:28:25 > 0:28:26Whoa!
0:28:26 > 0:28:32..as these three celebrities go to the next stage of the competition.
0:28:32 > 0:28:34Ow!
0:28:34 > 0:28:40They are very quickly going to find out what life in the fast lane of cooking is all about.
0:28:40 > 0:28:43It's gone from good to bad!
0:29:00 > 0:29:02Subtitles by Red Bee Media Ltd