0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:15I'm loving being far more daring in the kitchen,
0:00:15 > 0:00:17but I'm still terrified.
0:00:17 > 0:00:23These celebrities have already made a name for themselves in their own professions.
0:00:23 > 0:00:25But can they cut it in the kitchen?
0:00:25 > 0:00:27I was competitive from day one.
0:00:27 > 0:00:31There's no point in being in something if you're not competitive.
0:00:31 > 0:00:32If I know I've done my best,
0:00:32 > 0:00:35I know there's nothing more I could've done.
0:00:35 > 0:00:38Cooking doesn't get tougher than this.
0:00:53 > 0:00:56This week, these three celebrities have been competing
0:00:56 > 0:00:59to become one of the final eight.
0:01:04 > 0:01:07Now Emma, George and Laila
0:01:07 > 0:01:11are heading to cook in their first restaurant kitchen.
0:01:13 > 0:01:14I'm really excited
0:01:14 > 0:01:15and obviously nervous,
0:01:15 > 0:01:18but they're going to show us what to do, surely,
0:01:18 > 0:01:21but whether we can follow their instructions, who knows.
0:01:23 > 0:01:24I think the trick to
0:01:24 > 0:01:27a professional kitchen is staying calm and organised.
0:01:27 > 0:01:29And listening to the chef. >
0:01:29 > 0:01:34- And... Oh, my God! We're going to get to say "Yes, Chef"!- Yes, Chef!
0:01:40 > 0:01:43This is their first taste of a proper professional kitchen.
0:01:43 > 0:01:46John, they are very quickly going to find out
0:01:46 > 0:01:49what life in the fast lane of cooking is all about.
0:01:51 > 0:01:53This is Cafe Spice Namaste,
0:01:53 > 0:01:58a landmark Indian restaurant housed in a former magistrates' court
0:01:58 > 0:02:00near the Tower of London.
0:02:02 > 0:02:05Overseeing service is Chef Patron Cyrus Todiwala.
0:02:05 > 0:02:08So we've got a packed house today.
0:02:08 > 0:02:11We've got about 75 people for lunch, which is more or less normal.
0:02:11 > 0:02:13So there are about 65 regular customers there,
0:02:13 > 0:02:18and they demand a high standard, so we make sure the standard,
0:02:18 > 0:02:22the quality, the presentation, everything is maintained.
0:02:22 > 0:02:24- One, two, three... - ALL: Yes, Chef!
0:02:25 > 0:02:29The contestants have just three hours to prep their dishes.
0:02:31 > 0:02:36In service, Emma will be in charge of the tandoori-baked salmon,
0:02:36 > 0:02:40marinated in a coriander, mint and chilli chutney.
0:02:40 > 0:02:44You're going to be putting fish into the tandoor at 380 degrees Celsius.
0:02:44 > 0:02:45Right.
0:02:45 > 0:02:50- So that's not very hot, it just bakes your skin straightaway.- OK.
0:02:50 > 0:02:53Basically, any hair I've got on my arms, I can kiss goodbye to that.
0:02:53 > 0:02:56- It's cheaper than going for a wax. - Absolutely, what do you think?
0:02:56 > 0:02:58And a perfect job every time.
0:02:58 > 0:03:01And, of course, I guarantee it won't grow back for six months.
0:03:01 > 0:03:02Oh, really? Oh, super.
0:03:02 > 0:03:04You can pay me at the end of the day.
0:03:08 > 0:03:10That fish is so amazing,
0:03:10 > 0:03:14the thought of dropping any in the tandoori oven,
0:03:14 > 0:03:18or wasting any, is actually making me feel ill.
0:03:22 > 0:03:27We'll dice this up, except for the okra, which we'll keep separate.
0:03:27 > 0:03:32Laila will be making the vegetable curry, containing spicy chickpea pakora fritters.
0:03:32 > 0:03:35You want the vegetables to be slightly smaller,
0:03:35 > 0:03:37because people will share it on the table.
0:03:37 > 0:03:40There are about four more trays like that for us to do
0:03:40 > 0:03:42because 75 people. OK?
0:03:45 > 0:03:49I'm determined to do my absolute best,
0:03:49 > 0:03:54so there is no room for mistakes. There's nothing.
0:03:54 > 0:03:57It's focus. Focus all the way.
0:04:01 > 0:04:05George. You are handling what is probably
0:04:05 > 0:04:08one of the finest beefs in the country.
0:04:08 > 0:04:12George will be cooking the turmeric and lime beef fillet,
0:04:12 > 0:04:14stir-fried with onions and peppers.
0:04:15 > 0:04:18You're going to clean that off and then shred it.
0:04:18 > 0:04:20- Any mess and you're in trouble, sir. - I can see that.
0:04:20 > 0:04:23That bit of meat has cost £65.
0:04:23 > 0:04:25How many fillets do you do in a service? Just one?
0:04:25 > 0:04:27So it could be as many as four fillets,
0:04:27 > 0:04:29and you don't have much time, sir.
0:04:29 > 0:04:32- Hopefully, I don't have to shout at you.- No, no.
0:04:35 > 0:04:38Being an actor and writer, you're always working to deadlines,
0:04:38 > 0:04:41so I'm used to pressure, but I think I respond to it.
0:04:41 > 0:04:43I need a deadline to make me work at that rate.
0:04:43 > 0:04:46So I think I'll be all right.
0:04:48 > 0:04:51You've got to be so careful. This is such a beautiful piece of meat.
0:04:51 > 0:04:53You could eat this raw. Beautiful!
0:04:53 > 0:04:55Gorgeous.
0:04:57 > 0:04:59- Not bad.- Thank you.
0:04:59 > 0:05:02But if you're a chef, you go bankrupt in six months.
0:05:02 > 0:05:03Oh, why? What have I done?
0:05:03 > 0:05:06Some of the pieces are too large, but the fish is so beautiful,
0:05:06 > 0:05:09I'd much rather have them that size.
0:05:09 > 0:05:10Oh, OK.
0:05:11 > 0:05:15The other problem about Chef telling me that some of the salmon pieces
0:05:15 > 0:05:18are a bit bigger is that that will affect cooking time, won't it?
0:05:20 > 0:05:22In the tandoor oven from hell.
0:05:22 > 0:05:25What's the worst that can happen? I could just ruin everything.
0:05:27 > 0:05:29SHE GASPS
0:05:29 > 0:05:30I've done it!
0:05:40 > 0:05:43With her veg prep done, Laila is making the pakora fritters
0:05:43 > 0:05:46that will go into her vegetable curry.
0:05:48 > 0:05:49Is that cooked, Chef?
0:05:49 > 0:05:51- Have you tasted it?- No.
0:05:55 > 0:05:58- There was a slight...- Aftertaste. - ..raw taste to it.
0:05:58 > 0:06:02So I think we need to cook it on a slow flame for a little longer.
0:06:02 > 0:06:05OK. That's yum, though. I can't wait for lunch now.
0:06:09 > 0:06:11There's only 50 minutes until service.
0:06:13 > 0:06:14What are you doing here?
0:06:14 > 0:06:16I was on my own, I finished the beef I had.
0:06:16 > 0:06:19I thought I'd use my initiative - probably the wrong thing to do -
0:06:19 > 0:06:21and get on with prepping some veg.
0:06:21 > 0:06:24- But we've got lots more beef to do. - I didn't know where the beef was.
0:06:24 > 0:06:26Since you have started that, I'll get the others to help you now.
0:06:26 > 0:06:29Because you're not going to finish on time. But, sir,
0:06:29 > 0:06:31we don't want peppers like that. It's a fine julienne.
0:06:31 > 0:06:33Oh, I didn't realise.
0:06:33 > 0:06:36- But you're causing me grief. - The last thing I wanted to do, Chef.
0:06:36 > 0:06:41My concern with George is, he is just not quick enough, yeah?
0:06:41 > 0:06:44He spends a lot more time trying to investigate what it's all about,
0:06:44 > 0:06:46rather than getting on with the job,
0:06:46 > 0:06:50and I fear that he might fall behind. I feel he'll fall behind.
0:06:50 > 0:06:52That is beautifully thin.
0:06:52 > 0:06:56If he doesn't like that... What can I do?
0:07:00 > 0:07:05It's 12 o'clock and the first customers have started to arrive.
0:07:05 > 0:07:07I have high expectations.
0:07:07 > 0:07:10When food comes to my pass, it's my responsibility.
0:07:10 > 0:07:15From here onwards, it's my name, so I will not be very comfortable
0:07:15 > 0:07:17if anything goes wrong there.
0:07:17 > 0:07:19So they have to deliver.
0:07:19 > 0:07:21George!
0:07:21 > 0:07:24Order now, yeah? Two beef chilli fry, George!
0:07:24 > 0:07:25Yes, Chef!
0:07:25 > 0:07:27This is it!
0:07:29 > 0:07:30Not too much oil.
0:07:30 > 0:07:33Not too much oil, I know that, I know that.
0:07:49 > 0:07:50Woah! Too ambitious!
0:07:50 > 0:07:54Ay, ya, ya! Please try and keep it clean, sir.
0:07:54 > 0:07:56I tried to toss it, but it didn't quite work.
0:07:57 > 0:08:00You've got to be careful, sir,
0:08:00 > 0:08:02you're going to fall down if you're not careful.
0:08:02 > 0:08:04OK.
0:08:04 > 0:08:07I need George to calm down and I need him to think.
0:08:07 > 0:08:12I've been tossing for God knows how many years. He thought he could copy what I'm doing.
0:08:13 > 0:08:16No, don't put... I'll put the coriander, you don't put it!
0:08:16 > 0:08:18He told me to put the coriander on!
0:08:18 > 0:08:21You mix it when you're finishing it, that's all.
0:08:24 > 0:08:26- Laila!- Yes, Chef.
0:08:26 > 0:08:29You've got one direct order. No starters.
0:08:32 > 0:08:36This is the one, this is where we're going to show if we can handle all of this.
0:08:47 > 0:08:48Come, come, come.
0:08:50 > 0:08:52Good. Good. Keep it up.
0:08:52 > 0:08:55Laila's done a great job because what I was looking for
0:08:55 > 0:08:59is the smoothness of the dish - she's got it right.
0:09:00 > 0:09:02My first dish has just gone out.
0:09:04 > 0:09:08Chef was happy with it, so I've just got to keep that up, keep it going.
0:09:10 > 0:09:1222.
0:09:12 > 0:09:16One chutney salmon starter after that, yeah?
0:09:16 > 0:09:18Yes, Chef!
0:09:21 > 0:09:24- 29 has gone. - In with the first order.
0:09:24 > 0:09:26Salmon's in the tandoori oven.
0:09:26 > 0:09:28Can't take my eyes off it for a second.
0:09:32 > 0:09:34Do you think this is ready to come out? I do. No?
0:09:35 > 0:09:36Yeah?
0:09:41 > 0:09:45I feel like Zorro, with canapes!
0:09:46 > 0:09:47Oh, my word!
0:09:59 > 0:10:01So, we try and get the skin side up.
0:10:01 > 0:10:03I see.
0:10:04 > 0:10:05It's perfect.
0:10:05 > 0:10:07Chef said it was perfect!
0:10:09 > 0:10:12Turalu! Get me!
0:10:13 > 0:10:17I'd like the beef chilli fry as a main course. Thank you.
0:10:17 > 0:10:21And then I'm going to have the beef chilli fry, please.
0:10:21 > 0:10:23Two beef chilli fry, George!
0:10:23 > 0:10:24Yes, Chef!
0:10:26 > 0:10:27Excuse me.
0:10:31 > 0:10:34Spread it out so it looks the same.
0:10:34 > 0:10:36That's it. Perfect.
0:10:36 > 0:10:39- Thank you, Angelo.- George?
0:10:39 > 0:10:41- You've got four more beef chilli fry.- Four?
0:10:41 > 0:10:45George has got loads of orders today. Here, one more.
0:10:45 > 0:10:46I'm worried about this guy.
0:10:46 > 0:10:49The word is buzzing round the restaurant, you've got to try this.
0:10:49 > 0:10:52- One beef chilli fry to follow, please.- Coming, Chef!
0:10:52 > 0:10:55People are talking about it, it's going all round the city.
0:10:55 > 0:10:57It's so delicious.
0:11:01 > 0:11:03Chef. Service.
0:11:03 > 0:11:05How did it get so good?
0:11:05 > 0:11:09I don't know, it's just happening. It's your tuition. It's delicious.
0:11:09 > 0:11:12Stop buttering me up, it doesn't get you anywhere.
0:11:19 > 0:11:22I've done well, but there's still a long way to go,
0:11:22 > 0:11:26so I'm not getting too confident.
0:11:27 > 0:11:29Oh, sugar! I forgot to do the pakora!
0:11:32 > 0:11:34Laila, don't let the pressure get at you.
0:11:34 > 0:11:36Yes, Chef.
0:11:50 > 0:11:52Ah, brilliant! How good is that?!
0:11:58 > 0:12:01- Well done.- Thank you.
0:12:01 > 0:12:05Ow! I keep touching that thing and it's hot!
0:12:05 > 0:12:09Emma, I want two pieces now. Please, no messing up. No messing up, Emma!
0:12:09 > 0:12:12No need to panic!
0:12:15 > 0:12:17There's a bend in that one!
0:12:17 > 0:12:21- Take it out carefully.- I see. I see.
0:12:23 > 0:12:26Not the edge, the back. Only the back of the knife!
0:12:42 > 0:12:45- SHE LAUGHS - All the pieces are broken...
0:12:46 > 0:12:50..so we've got to camouflage it a bit. OK?
0:12:50 > 0:12:52Emma's problem is the fish is breaking
0:12:52 > 0:12:56because she's panicking, right? Nothing else.
0:13:04 > 0:13:07It's really tough to just keep going, honestly.
0:13:07 > 0:13:11I feel like I need to just put my feet up and have a cup of tea.
0:13:17 > 0:13:20The vegetable pakora curry was very light, very delicate.
0:13:20 > 0:13:23The vegetables were very crisp. Almost perfect.
0:13:25 > 0:13:26One chutney salmon starter!
0:13:28 > 0:13:32I want two starters chutney salmon, two starter portions.
0:13:32 > 0:13:33What have you got there?
0:13:33 > 0:13:34I don't think that's done.
0:13:34 > 0:13:38Don't worry. You're shaking, look at that! You're shaking!
0:13:38 > 0:13:40Don't worry.
0:13:41 > 0:13:43Chef. Chef.
0:13:43 > 0:13:4727... 32 is ready.
0:13:47 > 0:13:5032 and 35 follow.
0:13:50 > 0:13:52Two beef chilli fry with rice.
0:13:55 > 0:13:57Sorry, Chef.
0:13:59 > 0:14:00Chef!
0:14:04 > 0:14:07It's tricky, what can I say? It's still edible.
0:14:07 > 0:14:10But it's not perfect.
0:14:17 > 0:14:19You can still taste all the salmon,
0:14:19 > 0:14:22but there's this real elegance in the sauce. It's beautiful.
0:14:23 > 0:14:25As service draws to a close,
0:14:25 > 0:14:31George is preparing his 18th portion of beef stir-fry.
0:14:31 > 0:14:34Loving it. I don't want it to be over. Loving it.
0:14:39 > 0:14:43The beef stir-fry needed a bit more spicing.
0:14:43 > 0:14:44I thought it was rather bland.
0:14:44 > 0:14:47Hey, George! You have a complaint!
0:14:47 > 0:14:50- The beef was not seasoned properly! - Yes, Chef!
0:14:50 > 0:14:53- Sorry?- The customer says the beef was not seasoned properly.
0:14:53 > 0:14:55- Not seasoned properly?- No.
0:14:57 > 0:14:58Proper seasoning.
0:14:58 > 0:15:01It's gone from good to bad, I'm telling you.
0:15:04 > 0:15:06Here, Chef.
0:15:06 > 0:15:08You wanted more seasoning, or less seasoning?
0:15:08 > 0:15:10You want to go talk to the customer?
0:15:10 > 0:15:12Yeah.
0:15:12 > 0:15:14Seriously. He must like salt.
0:15:14 > 0:15:17Shall we taste this before it goes?
0:15:17 > 0:15:19How many have you done so far? Have you counted?
0:15:19 > 0:15:21About ten, I think.
0:15:21 > 0:15:22- 18.- Fantastic.
0:15:22 > 0:15:24And one complaint so far.
0:15:24 > 0:15:26- You think that's good? - No, it's horrible!
0:15:26 > 0:15:29- I want no complaints.- Thank you.- OK.
0:15:30 > 0:15:3218 portions, one complaint - what the hell.
0:15:32 > 0:15:34It matters to us.
0:15:35 > 0:15:37It does matter.
0:15:40 > 0:15:44- George! Laila! Emma! Service is over, you may go!- Thanks, Chef!
0:15:44 > 0:15:46Thank you, give us a hug!
0:15:46 > 0:15:49I don't know what Chef makes of me and I'm not sure what I make of him.
0:15:49 > 0:15:53I don't know if he's pleased or not pleased. I can't tell.
0:15:53 > 0:15:56But I enjoyed it anyway. I might apply for a job, actually.
0:15:57 > 0:16:01It was amazing, honestly, I loved every second of it,
0:16:01 > 0:16:03and I'm pleased with what I've done.
0:16:03 > 0:16:07I wouldn't go so far as to say I've impressed Chef,
0:16:07 > 0:16:10but I certainly didn't make Chef want to scream and shout at me,
0:16:10 > 0:16:12so, you know, that's something.
0:16:18 > 0:16:20A tough service is over,
0:16:20 > 0:16:24but the celebrities now face another challenge.
0:16:24 > 0:16:28To cook one of Chef Cyrus's signature dishes.
0:16:30 > 0:16:32The delicately spiced green chicken curry.
0:16:38 > 0:16:39In goes the onion.
0:16:40 > 0:16:43We want them to sweat, we want them to get soft,
0:16:43 > 0:16:45we don't want them brown.
0:16:49 > 0:16:52That's cassia bark. That's the same family as cinnamon,
0:16:52 > 0:16:53but it's sweeter.
0:16:55 > 0:16:58This is the most critical part.
0:16:58 > 0:17:01If you add your powders directly into the pan
0:17:01 > 0:17:04when the onions are sauteing, you're going to burn them.
0:17:04 > 0:17:06You're going to make your food bitter.
0:17:06 > 0:17:10So ideally, you want to put water and then put them in.
0:17:10 > 0:17:11I need the colours to be right,
0:17:11 > 0:17:15because they could put too much turmeric in it,
0:17:15 > 0:17:17and they could make it dirty yellow, instead of a light pale green.
0:17:19 > 0:17:20Coconut milk.
0:17:20 > 0:17:24And now I've got cashew nut paste, yeah?
0:17:24 > 0:17:27Not too much, because cashew nut paste will thicken very quickly.
0:17:27 > 0:17:30They'll be judged on any lumps in the curry.
0:17:30 > 0:17:32We want it smooth as silk.
0:17:39 > 0:17:43They're going to have to saute the breast of chicken very nicely.
0:17:43 > 0:17:44I want good colour on the skin.
0:17:46 > 0:17:49I want the breast just simmering gently into the curry,
0:17:49 > 0:17:52once it's been sauteed, so it cooks through.
0:17:56 > 0:17:58This is a silly question -
0:17:58 > 0:18:00- how do you know when it's cooked? - Feel it.
0:18:00 > 0:18:03So when it is that spongy,
0:18:03 > 0:18:06there's lots of liquid inside at the moment, so it's not cooked.
0:18:06 > 0:18:08The expectations for this dish will be high.
0:18:08 > 0:18:12So as soon as the plate is presented to me, I'll look for marks.
0:18:12 > 0:18:15I want the sauce to look perfect, and then I want the lushness,
0:18:15 > 0:18:18the creaminess, everything must come through on me.
0:18:18 > 0:18:19And that's what I'm looking for.
0:18:19 > 0:18:21- EMMA:- Very good!
0:18:21 > 0:18:22Yeah? You can do that?
0:18:22 > 0:18:24- Try!- It's a bit of a memory test, isn't it?
0:18:41 > 0:18:44I'm not entirely sure
0:18:44 > 0:18:47of the precise order of some of it.
0:18:47 > 0:18:50I think there might be a bit of making it up as I'm going along,
0:18:50 > 0:18:52but, you know, it'll be curry jazz.
0:18:52 > 0:18:54We'll just go with it.
0:18:56 > 0:18:58This is the other problem, of course.
0:18:58 > 0:19:00I don't know how to operate this oven.
0:19:00 > 0:19:01Oh, I've turned it off.
0:19:01 > 0:19:02The light's gone.
0:19:04 > 0:19:07Thank you. I've forgotten the first thing.
0:19:07 > 0:19:10That's fine. I can just... No, better take that with me.
0:19:11 > 0:19:15Right, I'm going to check my oil.
0:19:15 > 0:19:19So now, I do believe, it's...onions in.
0:19:26 > 0:19:28So that's sweated out. So actually...
0:19:28 > 0:19:30Oh, hang on! Chillies!
0:19:30 > 0:19:32SHE GASPS
0:19:32 > 0:19:34Oh, chillies!
0:19:34 > 0:19:36Gee whizz!
0:19:36 > 0:19:37Oh, and the ginger paste!
0:19:37 > 0:19:40Blighty, how easy it is to forget!
0:19:43 > 0:19:47I mean, I can barely remember a shopping list. For me, actually,
0:19:47 > 0:19:50managing to leave the house with socks AND pants is a triumph.
0:19:52 > 0:19:53OK.
0:19:57 > 0:19:59I think that's fine to cook in there now.
0:20:04 > 0:20:06It's not far off. It's not far off.
0:20:21 > 0:20:22OK, I'm ready.
0:20:38 > 0:20:41- There you go, Chef.- Thank you.
0:20:46 > 0:20:48Emma, looks good.
0:20:50 > 0:20:54- If it came to me like that, I'd want to eat it.- Thank you, Chef.
0:20:59 > 0:21:01- Chewy.- Bit chewy.
0:21:01 > 0:21:05- You put too much oil in the pan when you were sauteing...- Right.
0:21:05 > 0:21:06..so the chicken ballooned.
0:21:06 > 0:21:09From there, you steep it into your curry,
0:21:09 > 0:21:12it will bob up, rather than stay down and simmer.
0:21:12 > 0:21:15- Oh, I see.- As far as the sauce goes, I think you've done a great job.
0:21:15 > 0:21:17And the one thing I'll pick up,
0:21:17 > 0:21:20the aftertaste of excess turmeric is coming through.
0:21:20 > 0:21:22It's not a nice flavour. OK?
0:21:22 > 0:21:25But for the first time you've ever made it,
0:21:25 > 0:21:27I think you've done a brilliant job.
0:21:27 > 0:21:28Thank you, Chef!
0:21:32 > 0:21:33I think I did all right.
0:21:33 > 0:21:35I was pleased with the sauce.
0:21:35 > 0:21:39I put a touch too much turmeric in it.
0:21:39 > 0:21:41But he seemed pleased.
0:21:41 > 0:21:44I'm... I'm happy with that!
0:21:50 > 0:21:55I think the secret to this dish is the taste, because it's spicy,
0:21:55 > 0:21:57but it was quite subtle.
0:21:59 > 0:22:01So I hope I haven't made it too spicy.
0:22:04 > 0:22:06I don't know if I'm doing this right!
0:22:09 > 0:22:12Really don't want to disappoint Chef.
0:22:12 > 0:22:15He seemed quite pleased with what I'd done today.
0:22:52 > 0:22:54- There you go, Chef.- Thank you.
0:23:00 > 0:23:03- Little bit uncooked there. You can see it?- Yeah, I can see it.
0:23:03 > 0:23:04- It's raw.- Yeah.
0:23:04 > 0:23:07That, actually, for many people, is not cooked.
0:23:07 > 0:23:09For me, I like it that way.
0:23:09 > 0:23:11But then, chefs are different.
0:23:11 > 0:23:12They're mad. So it's OK.
0:23:19 > 0:23:22- Your sauce actually has a very nice, lush taste in it.- Thank you.
0:23:22 > 0:23:24It's rich, it's creamy, it's good.
0:23:24 > 0:23:27A little bit soft, in the sense that...
0:23:27 > 0:23:32you're a bit afraid of maybe overpowering it.
0:23:32 > 0:23:34Over-seasoning it. Over-spicing it.
0:23:34 > 0:23:37But, all in all, I think it's a job well done, really.
0:23:37 > 0:23:38Thank you, Chef.
0:23:41 > 0:23:43I'm happy I got good comments. It means a lot.
0:23:43 > 0:23:46- Thank you very much. - See you. Bye-bye.- Bye.
0:23:46 > 0:23:49I feel pretty darn good!
0:23:50 > 0:23:51Beautiful!
0:23:56 > 0:23:58I want to leave today
0:23:58 > 0:24:01with Chef Cyrus wanting even more from me.
0:24:01 > 0:24:05Even more, because he's going to be so thrilled when he tastes this.
0:24:09 > 0:24:11Hitting the back of the throat a bit too much.
0:24:11 > 0:24:16So I'm hoping coconut milk is just going to give it
0:24:16 > 0:24:20that soothing, beautiful quality that the chef had.
0:24:21 > 0:24:23That chicken's coming on very nicely.
0:24:26 > 0:24:27That's lovely.
0:24:29 > 0:24:31I've really got high hopes of this.
0:24:31 > 0:24:33But I'm slightly concerned...
0:24:33 > 0:24:36about the chicken, because it's got to be done.
0:24:36 > 0:24:39I don't want to be serving a raw bloody chicken, do I?!
0:25:01 > 0:25:03There you are, Chef Cyrus.
0:25:05 > 0:25:07Thank you.
0:25:13 > 0:25:16You have made an effort to garnish it, which is very good.
0:25:16 > 0:25:21And I think your sauce actually looks pretty cool.
0:25:21 > 0:25:23It looks nice.
0:25:23 > 0:25:26It falls very nicely on the plate. It looks nice and velvety.
0:25:28 > 0:25:30There's a liquid oozing out there.
0:25:30 > 0:25:33- From the chicken?- From the chicken. It could be a bit raw.
0:25:38 > 0:25:39There we go.
0:25:39 > 0:25:41Well, that's unforgivable.
0:25:41 > 0:25:42Well, no, actually...
0:25:42 > 0:25:45I'll tell you what, it could be unforgivable
0:25:45 > 0:25:47if it's a professional doing it.
0:25:52 > 0:25:54Very nice indeed!
0:25:54 > 0:25:57- I'm so pleased! - When looking at it, I thought so.
0:25:57 > 0:26:00That brings memories back to me of flavours, OK?
0:26:00 > 0:26:02Which is a very good sign.
0:26:02 > 0:26:05If you can reach a person's heart with the right flavour, taste...
0:26:05 > 0:26:08- And bring back the memories. - ..and bring back the memories,
0:26:08 > 0:26:11- you might strike a good deal there. Thank you very much.- Thank you.
0:26:11 > 0:26:12It's been a wonderful day.
0:26:12 > 0:26:15I've really enjoyed it, and I'll be coming back as a paying customer.
0:26:15 > 0:26:17I'll look forward to that, actually!
0:26:17 > 0:26:19Credit card or cash?
0:26:19 > 0:26:20I will take anything,
0:26:20 > 0:26:22- so long as it's your money! - HE LAUGHS
0:26:22 > 0:26:25Thank you, George. All the best. Good luck. Goodbye.
0:26:25 > 0:26:27- It's been a pleasure and an honour. - Thank you.
0:26:27 > 0:26:30'Chef said it brought back memories for him.
0:26:30 > 0:26:31'I didn't like to ask what,'
0:26:31 > 0:26:35but that's a lovely thing to say. That's HIS signature dish.
0:26:35 > 0:26:38He must've tasted that sauce hundreds of thousands of times,
0:26:38 > 0:26:40but he said it brought back memories.
0:26:40 > 0:26:43Maybe I'll catch him before I go and say, "What memories?"
0:26:48 > 0:26:51Today has been a mixture of emotions, trauma,
0:26:51 > 0:26:54and a mixture of achievements.
0:26:54 > 0:26:57Laila's performance today was very good.
0:26:57 > 0:26:59I saw a person who was very focused
0:26:59 > 0:27:00and tried to deliver as close,
0:27:00 > 0:27:04or as good a product as you demanded out of her.
0:27:04 > 0:27:05Those are good qualities for a chef.
0:27:05 > 0:27:09If these people can work in a kitchen under that pressure,
0:27:09 > 0:27:11then I should be able to do that
0:27:11 > 0:27:15with John and Gregg watching over me.
0:27:15 > 0:27:17So if they can do it, I think I can do it too.
0:27:19 > 0:27:21I think Emma impressed me today
0:27:21 > 0:27:24by way of being ready to take the challenge.
0:27:24 > 0:27:28And I think she grabbed every opportunity to maximise
0:27:28 > 0:27:30what she wanted to present to me.
0:27:30 > 0:27:33I've loved today.
0:27:33 > 0:27:36I've really loved working in the professional kitchen,
0:27:36 > 0:27:38and I hope I get the opportunity to do it again.
0:27:41 > 0:27:43George had to be curbed and controlled.
0:27:43 > 0:27:44Yes, there were mistakes,
0:27:44 > 0:27:47but George had the most difficult task of all today,
0:27:47 > 0:27:50and his dish sold the most as well.
0:27:50 > 0:27:52Hats off to the man. He performed well.
0:27:54 > 0:27:56I've enjoyed it so much.
0:27:56 > 0:27:59It's made me more determined to stay in the competition,
0:27:59 > 0:28:02because there'll be other days like this. I want more of this,
0:28:02 > 0:28:04and I want it badly. I really do.
0:28:10 > 0:28:12Tomorrow night,
0:28:12 > 0:28:16the battle for a place in the final eight reaches its climax...
0:28:16 > 0:28:18- Are they ready?- No.
0:28:20 > 0:28:22..as the celebrities face their toughest critics yet.
0:28:22 > 0:28:25Yours looks more bloody than mine.
0:28:25 > 0:28:27I've got a swimming pool going on at the bottom here!
0:28:27 > 0:28:29- Yeah, me too! - THEY LAUGH
0:28:31 > 0:28:34There's pink in there. You need a little bit more cooking on that.
0:28:35 > 0:28:38The person leaving us is...
0:29:06 > 0:29:09Subtitles by Red Bee Media Ltd