0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:10We've got 16 celebs all hoping to show off their cooking talent.
0:00:12 > 0:00:15I'm totally competitive, I have to win at everything.
0:00:17 > 0:00:19They've proved themselves in their own profession,
0:00:19 > 0:00:22now let's see if they can cut it in the kitchen.
0:00:22 > 0:00:24I'm definitely serious about it.
0:00:24 > 0:00:26I don't want to look like an idiot.
0:00:27 > 0:00:30I believe I can win.
0:00:30 > 0:00:32I'd be so chuffed.
0:00:32 > 0:00:34Cooking doesn't get tougher than this.
0:00:34 > 0:00:35Oi! That's my line.
0:00:48 > 0:00:50These four celebrities are competing to be
0:00:50 > 0:00:53the next MasterChef champion...
0:00:53 > 0:00:57but at the end of this week, only the best cooks will go through.
0:00:59 > 0:01:02I'm going to try and stick to things that I know I can cook
0:01:02 > 0:01:05and just cook them well.
0:01:06 > 0:01:08I'm not good at multitasking.
0:01:10 > 0:01:12'I'm not that bothered about meeting John and Gregg.'
0:01:12 > 0:01:15I'm just more worried about what I might have written about them
0:01:15 > 0:01:17in my newspaper columns.
0:01:17 > 0:01:21I think I said something really appalling about Gregg the other week!
0:01:22 > 0:01:24'I like to get things right,
0:01:24 > 0:01:26'but I'm not going to fall apart if it goes wrong'
0:01:26 > 0:01:30and you can rescue almost anything with a big dollop of butter.
0:01:32 > 0:01:35I would LOVE to win MasterChef.
0:01:37 > 0:01:40I hope they like family food.
0:01:43 > 0:01:45Four celebrities who believe they have skill,
0:01:45 > 0:01:48who believe they can cook - well, they're about to find out.
0:01:48 > 0:01:50I know we're going to find a star.
0:01:50 > 0:01:53We've had some brilliant Celebrity MasterChef champions.
0:02:06 > 0:02:08Welcome to MasterChef.
0:02:09 > 0:02:12This is your opportunity to show the whole nation
0:02:12 > 0:02:14what a marvellous cook you are.
0:02:14 > 0:02:16THEY LAUGH
0:02:17 > 0:02:21Your first task is the mystery box.
0:02:21 > 0:02:22Under that box
0:02:22 > 0:02:25you've got a set of ingredients and we want you to cook...
0:02:25 > 0:02:27one dish.
0:02:27 > 0:02:29Contestants...
0:02:29 > 0:02:30lift the box.
0:02:34 > 0:02:35KATY LAUGHS
0:02:35 > 0:02:37There's an alien in my kitchen.
0:02:40 > 0:02:43Today's main ingredient is a spider crab.
0:02:47 > 0:02:50The box also includes filo pastry,
0:02:50 > 0:02:52pineapple,
0:02:52 > 0:02:53spinach,
0:02:53 > 0:02:55chilli,
0:02:55 > 0:02:56spring onions,
0:02:56 > 0:02:58pistachio nuts,
0:02:58 > 0:03:00brandy and an orange.
0:03:03 > 0:03:05We are going to give you 50 minutes.
0:03:05 > 0:03:07Ladies...
0:03:08 > 0:03:09..let's cook.
0:03:16 > 0:03:18KATY LAUGHS
0:03:22 > 0:03:23Ugh!
0:03:26 > 0:03:29I haven't got a clue what to do with crab.
0:03:30 > 0:03:33Spider crab - a big, ugly creature
0:03:33 > 0:03:35with beautiful sweet white meat
0:03:35 > 0:03:37and spicy brown meat inside the body.
0:03:37 > 0:03:40Not easy to battle with and they've got to produce for us
0:03:40 > 0:03:43one fantastic dish, a dish that actually shows they can cook.
0:03:49 > 0:03:52Sugababe Heidi Range loves good food,
0:03:52 > 0:03:54but most of her culinary experience
0:03:54 > 0:03:59comes from eating in restaurants rather than cooking herself.
0:03:59 > 0:04:01I do eat out quite a lot...
0:04:01 > 0:04:02which I guess is bad in a way,
0:04:02 > 0:04:06because I should have been at home practising cooking!
0:04:12 > 0:04:15- Hello, Heidi.- Hello.- Forgive me, but you look a little nervous.
0:04:15 > 0:04:17I haven't got a clue what to do
0:04:17 > 0:04:21because crab is one of the only fish I've never cooked.
0:04:21 > 0:04:23- What brings you to MasterChef? - I love cooking.
0:04:23 > 0:04:26When I was touring with the band all the time, I didn't really get
0:04:26 > 0:04:30to cook so if I did have a day off, I used to love getting
0:04:30 > 0:04:33my recipe books out and trying something completely new,
0:04:33 > 0:04:36but that was with a bottle of wine and a whole day
0:04:36 > 0:04:38and my favourite album playing.
0:04:38 > 0:04:43- Heidi, your hands are visibly shaking - you are that nervous.- Yes.
0:04:43 > 0:04:46What's the biggest audience you've ever performed in front of?
0:04:46 > 0:04:50- 90,000.- And you are nervous chopping an onion?- Yeah.
0:04:50 > 0:04:53- How's that?- Cos I know I can sing...
0:04:53 > 0:04:55but I don't know if I can cook.
0:04:59 > 0:05:01Heidi seems to like food,
0:05:01 > 0:05:04but she's not quite sure what that dish is going to be.
0:05:04 > 0:05:07Considering Heidi's been shaking more than a castanet,
0:05:07 > 0:05:08I'll tell you what - she's doing all right.
0:05:15 > 0:05:18Journalist and broadcaster Janet Street-Porter
0:05:18 > 0:05:20worked as a waitress in her teens,
0:05:20 > 0:05:22but her love of cooking came later.
0:05:24 > 0:05:26I didn't do cookery at school.
0:05:26 > 0:05:29'I didn't learn to cook till I was in my 20s.'
0:05:29 > 0:05:31I wasn't very confident about it.
0:05:31 > 0:05:33I remember buying my first chicken
0:05:33 > 0:05:36and I had no idea which end you put the stuffing in and what you did.
0:05:36 > 0:05:38'So that was a bit off-putting.'
0:05:39 > 0:05:42- Janet...- Yes?- Have you decided on what you're going to cook for us?
0:05:42 > 0:05:44I could do something in this.
0:05:44 > 0:05:46I could make Gregg a hat out of it or something.
0:05:47 > 0:05:49Yeah, you could do, or you could...
0:05:49 > 0:05:51Do you have an idea what you're going to cook?
0:05:51 > 0:05:53Or no idea at all yet?
0:05:53 > 0:05:56- I like the crab, I like the spinach...- Good.
0:05:56 > 0:05:59I could make, um...
0:05:59 > 0:06:01So the answer is no, you haven't decided yet.
0:06:01 > 0:06:03- No.- What other things do you like to cook, Janet?
0:06:03 > 0:06:06I like what I call homely cooking.
0:06:06 > 0:06:10I cook a lot of game. I eat roadkill. If I see pheasant or rabbit
0:06:10 > 0:06:13that's been hit by a car. I'll pick it up
0:06:13 > 0:06:15and pluck it all, you know, skin it and eat it.
0:06:15 > 0:06:18So you're not faint-hearted at all, are you, on food?
0:06:18 > 0:06:19- No, no, no, no, no.- Good.
0:06:19 > 0:06:21Well, we're excited by this, Janet.
0:06:21 > 0:06:23Cook us something delicious, something you want to eat.
0:06:23 > 0:06:25- Good luck.- Thank you.
0:06:35 > 0:06:38Janet wasn't quite sure what to do. Now she's focused.
0:06:38 > 0:06:42We've got ourselves some crab cakes with potato through them
0:06:42 > 0:06:45and flavoured with chilli and tarragon.
0:06:45 > 0:06:47I don't know what else Janet's going to put with that
0:06:47 > 0:06:49to make it really tasty.
0:06:55 > 0:06:57Stopped shaking yet?
0:06:57 > 0:07:00- They're still shaking. - They are still shaking.
0:07:02 > 0:07:07Contestants, half an hour has gone. You have 20 minutes left.
0:07:11 > 0:07:16Comedian and writer Katy Brand learned to cook from her mum.
0:07:17 > 0:07:19'I have no idea if I have a good palate.'
0:07:19 > 0:07:22It's one of those things, like a sense of humour, isn't it?
0:07:22 > 0:07:26Everyone thinks they've got a great palate. But I guess I'll find out.
0:07:29 > 0:07:32Unlike the other three cooks in the room, Katy,
0:07:32 > 0:07:35you've got a smile on your face, which fills me with confidence.
0:07:35 > 0:07:38What are the links between comedy and food?
0:07:38 > 0:07:41Well, there aren't very many because most comedians
0:07:41 > 0:07:44when you're on the road, it's all about having a sort of
0:07:44 > 0:07:48petrol station pasty at midnight on the way back from a gig.
0:07:48 > 0:07:49What are you going to cook for us?
0:07:49 > 0:07:54I think I'm going to make some sort of crab ravioli
0:07:54 > 0:07:56with some sort of lemon butter sauce
0:07:56 > 0:07:58maybe with a bit of chilli in it.
0:07:58 > 0:08:01- And spinach. - And spinach in the ravioli.
0:08:01 > 0:08:03How many times have you made ravioli?
0:08:03 > 0:08:04Never, I've never made ravioli.
0:08:04 > 0:08:07I've never taken a crab apart. I'm slightly fudging it!
0:08:07 > 0:08:09- Righto, Katy.- OK.
0:08:09 > 0:08:11- Thanks very much.- Thank you.
0:08:14 > 0:08:17Katy is being so ambitious.
0:08:17 > 0:08:20Crab ravioli, wilted spinach - that is really ambitious.
0:08:20 > 0:08:22I hope she has the skill to pull it off.
0:08:28 > 0:08:30Looks a bit runny. Oh, my God!
0:08:32 > 0:08:37Jo Wood, who was married to Rolling Stone Ronnie Wood for 26 years,
0:08:37 > 0:08:39has always enjoyed cooking for her family.
0:08:41 > 0:08:43The only pressure I've ever had is my kids saying,
0:08:43 > 0:08:46"When's dinner going to be ready?"
0:08:46 > 0:08:49'So I don't know what I'm going to be like under...'
0:08:49 > 0:08:52EXTREME pressure!
0:08:55 > 0:08:57You seem to know what you're doing.
0:08:57 > 0:08:58Oh, you're kidding!
0:08:58 > 0:09:01No, look, you look ordered to me. How much cooking do you do?
0:09:01 > 0:09:06Um, I love cooking. I cook for my family though, just for my family.
0:09:06 > 0:09:10- Who's in the family? - Kids, grandchildren - the lot.
0:09:10 > 0:09:11You're a grandmother?
0:09:11 > 0:09:14I'm about to have my seventh!
0:09:14 > 0:09:15- What?!- Yeah!
0:09:15 > 0:09:17The eldest one's 13.
0:09:17 > 0:09:18Tell us the dish, Jo.
0:09:18 > 0:09:22I'm just doing crab cakes, that's the first thing that came to mind.
0:09:22 > 0:09:24What do you want from MasterChef?
0:09:24 > 0:09:28To be able to produce a beautiful plate of food.
0:09:28 > 0:09:31I like to cook, but I've never cooked in a way that...
0:09:31 > 0:09:36present it beautifully and just refine it a bit more - well, a lot more.
0:09:36 > 0:09:40If you can make flavour, we can teach presentation.
0:09:40 > 0:09:42Cool! All right, you've got a deal.
0:09:42 > 0:09:45- All right. Cheers, mate! - Good luck, Jo.
0:09:49 > 0:09:51Ladies, last ten minutes.
0:09:51 > 0:09:52Oh!
0:10:02 > 0:10:05I've no idea if this is right or wrong.
0:10:13 > 0:10:14Last 60 seconds.
0:10:26 > 0:10:27That's it - stop.
0:10:36 > 0:10:38First up is Janet, who has made
0:10:38 > 0:10:42tarragon, chilli and spring onion crab cakes,
0:10:42 > 0:10:45with a spinach salad and an orange dressing.
0:10:48 > 0:10:50You knew you wanted to use the shell.
0:10:50 > 0:10:53Once you've decided to make crab cakes, there really is no use for
0:10:53 > 0:10:56the shell, but you wanted to use it, so you've put a spinach salad in it.
0:10:56 > 0:10:59Yeah, are you complaining or stating?
0:10:59 > 0:11:02I think the only reason to use the shell is to serve crab meat in it,
0:11:02 > 0:11:04not to serve a salad in it.
0:11:04 > 0:11:06Well, we'll have to agree to differ on that, Gregg.
0:11:06 > 0:11:08Well, then I'm really pleased that I make the decision
0:11:08 > 0:11:10whether you advance or not, and not you.
0:11:21 > 0:11:24- Do you know, I like the lot, I like the whole lot.- Thank you.
0:11:24 > 0:11:28I really like those crab cakes which are soft, sweet from the crab,
0:11:28 > 0:11:32and then the confetti of chilli and tarragon
0:11:32 > 0:11:35and raw spring onion, which you just crunch into,
0:11:35 > 0:11:38explodes in your mouth and makes it really something quite delicious.
0:11:38 > 0:11:41If I've got one tiny comment...
0:11:41 > 0:11:43get a bit of crispness on the outside of that crab cake,
0:11:43 > 0:11:46give it a bit of texture, cos the inside is lovely and soft.
0:11:46 > 0:11:49If you'd got texture on the outside, it would have been
0:11:49 > 0:11:51an absolute joy, but I am really, really pleased.
0:11:51 > 0:11:53- Thank you. - That all tastes really nice.
0:11:53 > 0:11:57There's a sweetness that prevails through all of it.
0:11:57 > 0:11:59The orange juice on the spinach is inspired, it's got pepper
0:11:59 > 0:12:03on there as well, because it just gives it a little sweet freshness.
0:12:03 > 0:12:05Really nice. Right, so you're happy?
0:12:05 > 0:12:08Yeah, I'm happy, Gregg. We haven't fallen out yet.
0:12:08 > 0:12:10Here's the other bit of sound advice -
0:12:10 > 0:12:12make friends with the judges.
0:12:12 > 0:12:15I'm trying to be humble, but it doesn't come naturally!
0:12:15 > 0:12:17I've never seen you so pleasant in all my life!
0:12:17 > 0:12:21- It's brilliant!- Yeah, I won't last much longer.
0:12:21 > 0:12:23- Well done. - Thank you, Janet.- Thank you.
0:12:24 > 0:12:26I thought they were very nice about my dish.
0:12:26 > 0:12:29They were nicer than I thought they were going to be.
0:12:29 > 0:12:31I wouldn't have moaned about it being not cooked enough
0:12:31 > 0:12:32on the outside.
0:12:32 > 0:12:34I thought the outside looked fine.
0:12:37 > 0:12:41Heidi is serving the crab on a bed of spinach, with a tomato,
0:12:41 > 0:12:43chilli and lemon dressing.
0:12:45 > 0:12:47You've certainly got an eye for decoration.
0:12:47 > 0:12:49This is the best looking dish in the room.
0:12:57 > 0:13:00You've got a lot of quality white crab meat from that crab
0:13:00 > 0:13:03and there is no one bit of cartilage or shell in there.
0:13:03 > 0:13:05Well done.
0:13:05 > 0:13:07I also really like the tomato, onion,
0:13:07 > 0:13:10chilli sauce that you've got going through the crab.
0:13:10 > 0:13:12I think that's great.
0:13:12 > 0:13:16Your spinach underneath has either got to be cooked or not cooked.
0:13:16 > 0:13:18We've got bits which are all sloppy and soggy
0:13:18 > 0:13:20and we've got bits which are crunchy and stuck in my teeth.
0:13:20 > 0:13:22Look, it's not the most ambitious,
0:13:22 > 0:13:25it's not the most skilled dish in the room, but it looks good.
0:13:25 > 0:13:28- It's got promise.- Thank you.
0:13:30 > 0:13:33I was glad that they liked my presentation...
0:13:33 > 0:13:36but I'm just disappointed I couldn't come up with
0:13:36 > 0:13:38something that showed more.
0:13:40 > 0:13:43Katy has made crab and spinach ravioli
0:13:43 > 0:13:47with a tomato concasse, in a lemon, chilli and butter sauce.
0:13:49 > 0:13:51- I'm really impressed. It looks great.- Thank you.
0:14:01 > 0:14:05Wonderful ravioli, really light, full of flavour, but...
0:14:05 > 0:14:09- that sauce is a little wishy-washy, a little watery.- OK.
0:14:09 > 0:14:12- Cos you made it from boiling up shells.- Mm-hm.
0:14:12 > 0:14:13I agree with Gregg.
0:14:13 > 0:14:17- If you want to make a sauce from crab, fry the bones first.- Oh, OK.
0:14:17 > 0:14:20Fry the bones and then put something in there to thicken it,
0:14:20 > 0:14:22then your water and you'll get a lot more flavour.
0:14:22 > 0:14:25But I'm still going to say I'm really impressed.
0:14:25 > 0:14:27I think it's really tasty, really well-seasoned
0:14:27 > 0:14:31and the real richness of your crab inside that ravioli which is
0:14:31 > 0:14:35beautifully made. And at this stage of the competition, good on you.
0:14:35 > 0:14:37Thank you.
0:14:37 > 0:14:39'It didn't go too badly. I just feel slightly'
0:14:39 > 0:14:41in disbelief that I actually
0:14:41 > 0:14:44did get it resembling ravioli, cos I just...
0:14:44 > 0:14:45Literally
0:14:45 > 0:14:49all that was going like ticker tape was, "Stop it! Stop it! Stop it!"
0:14:52 > 0:14:57Finally, Jo has made crab cakes, served with wilted spinach,
0:14:57 > 0:15:00sliced tomato and a tarragon vinaigrette.
0:15:01 > 0:15:03Nice idea. However,
0:15:03 > 0:15:05if you look down at them they're both different colours.
0:15:05 > 0:15:08Yeah, I know, I thought I'd give you a little variety and colour.
0:15:08 > 0:15:10Did you really?
0:15:10 > 0:15:12- No!- You didn't, did you?- No.
0:15:24 > 0:15:27Jo, you really struggled with the texture of your crab cakes cos
0:15:27 > 0:15:29- the mix was quite wet and quite loose.- Yes.
0:15:29 > 0:15:32But actually that's to your benefit, because those crab cakes are lovely
0:15:32 > 0:15:36and moist, they're really flavoursome and you've got a decent palate
0:15:36 > 0:15:39because everything on that plate is really well seasoned.
0:15:39 > 0:15:42I've got to say I'm impressed. I'm really impressed.
0:15:42 > 0:15:46I think you've got a bit of work to do, but this is a good start, Jo.
0:15:46 > 0:15:48OK, thank you.
0:15:48 > 0:15:51I like your tomatoes - really fresh, with the tarragon vinaigrette
0:15:51 > 0:15:54gives it a nice aniseed tang.
0:15:54 > 0:15:55I really like the spinach.
0:15:55 > 0:15:57Love the flavour of the crab cakes.
0:15:57 > 0:16:00I'd like them a little smaller, but I'm not sure I want to eat them
0:16:00 > 0:16:02with A - a cold salad,
0:16:02 > 0:16:05- and B - hot spinach.- Yeah. OK.
0:16:06 > 0:16:11That went OK. That wasn't as bad as what I thought it was going to be.
0:16:17 > 0:16:19That was a pretty good start.
0:16:21 > 0:16:22Right, you're going to go and get a break
0:16:22 > 0:16:25and we've got a cracking test for you coming up.
0:16:25 > 0:16:27- Go on, off you go.- Oh, God!
0:16:39 > 0:16:43I'm really surprised. All four got stuck into that crab.
0:16:43 > 0:16:44Yes, there's mistakes around the room,
0:16:44 > 0:16:48that's fair enough, but some really good flavour balances.
0:16:48 > 0:16:51Heidi - a little bit more confidence, please.
0:16:51 > 0:16:53Katy - continue doing what you're doing.
0:16:55 > 0:16:58Jo, just a little bit of refinement.
0:16:58 > 0:17:00And Janet - I'll tell you what,
0:17:00 > 0:17:02Janet's going to be a force to be reckoned with.
0:17:02 > 0:17:04- Are you scared of Janet?- No!
0:17:04 > 0:17:06- Not Janet!- She's ferocious.
0:17:09 > 0:17:11In the next round, you and I will find out
0:17:11 > 0:17:13if they really know what they're doing.
0:17:17 > 0:17:20This is a palate test. I'm going to cook a dish.
0:17:20 > 0:17:24Once they have tasted it, we're going to ask them to recreate it -
0:17:24 > 0:17:25without a recipe.
0:17:26 > 0:17:31The dish is Chinese spiced duck breast, with duck dumplings
0:17:31 > 0:17:33and a spicy noodle soup.
0:17:33 > 0:17:36So the first thing really is to get the bones
0:17:36 > 0:17:38so that we can make the stock.
0:17:38 > 0:17:41We're going to ask them to take the breast off the duck.
0:17:41 > 0:17:42Put that to one side.
0:17:45 > 0:17:47And now let it cook.
0:17:47 > 0:17:48Carrot...
0:17:51 > 0:17:53Are you going to give THEM a cleaver?
0:17:53 > 0:17:54Yeah.
0:17:54 > 0:17:57Great. You watch them prepare the duck, I'll catch the fingers.
0:17:59 > 0:18:01Peppercorns. So that's two star anise,
0:18:01 > 0:18:02ad then the veg.
0:18:04 > 0:18:06Some colour on our bones.
0:18:08 > 0:18:10And just pour the chicken stock over the top.
0:18:13 > 0:18:16We've made the stock, but now we actually want to make the soup.
0:18:18 > 0:18:19The root of the coriander,
0:18:19 > 0:18:22a chilli, split...
0:18:22 > 0:18:25- and then some ginger.- Ah!
0:18:25 > 0:18:26And then some star anise.
0:18:26 > 0:18:29They're not going to get it, John. They're not going to get it.
0:18:29 > 0:18:34- You've been too ambitious. - Pour your stock over your aromats...
0:18:34 > 0:18:36And then the infusion starts to happen.
0:18:36 > 0:18:37That's it.
0:18:39 > 0:18:42With the soup cooking, the next stage is the duck breast.
0:18:43 > 0:18:48So score the skin, cos as the skin cooks, the skin shrinks,
0:18:48 > 0:18:51and as it shrinks it shrinks the meat. So it makes the meat tough.
0:18:53 > 0:18:56Season the duck itself with lots and lots of five spice.
0:18:56 > 0:18:59Rub it into the skin of the duck.
0:18:59 > 0:19:00Skin side down into the cold pan.
0:19:02 > 0:19:04DUCK CRACKLES
0:19:05 > 0:19:10So, the duck... There's crispiness around the outside of the skin.
0:19:10 > 0:19:12And that now goes in the oven for five minutes.
0:19:13 > 0:19:15And now to make the dumplings - little wontons.
0:19:17 > 0:19:19There's our boned-out leg of duck.
0:19:21 > 0:19:22So there's our mince.
0:19:25 > 0:19:28Spring onions and duck into a bowl.
0:19:28 > 0:19:29Soy sauce.
0:19:29 > 0:19:31Sesame oil.
0:19:32 > 0:19:34Take the dumpling wrapper itself, a little
0:19:34 > 0:19:37bit of water round the outside, and then a small amount of filling.
0:19:45 > 0:19:49Take our dumplings, and drop them into...
0:19:49 > 0:19:50our stock.
0:19:52 > 0:19:55Now, they're only going to take a minute or so, not very long at all.
0:19:55 > 0:19:57So the duck now has to come out.
0:19:57 > 0:20:01- Mmm!- And now let it sit and rest.
0:20:01 > 0:20:03So noodles in the bottom, they don't need to be cooked,
0:20:03 > 0:20:05they're just going to be reheated.
0:20:05 > 0:20:08A little bit of our garnish around the outside...
0:20:08 > 0:20:10and you get the dumplings out.
0:20:13 > 0:20:14And it's still a little bit pink.
0:20:14 > 0:20:16Mmm!
0:20:16 > 0:20:17Perfect!
0:20:20 > 0:20:21Strain the stock.
0:20:22 > 0:20:26And then just pour that over the top of the duck and the noodles.
0:20:30 > 0:20:32So that's our five spice duck and noodle and dumpling soup.
0:20:34 > 0:20:40That is multi-flavoured and complex, and this is a tough task.
0:20:40 > 0:20:42Well, there's only one way to see if they can cook it.
0:20:42 > 0:20:44Let's get them in.
0:20:55 > 0:20:58This is the palate test.
0:20:58 > 0:21:01Because you cooked so well for us...
0:21:01 > 0:21:03I've cooked you a dish.
0:21:05 > 0:21:07Taste the dish...
0:21:07 > 0:21:10write down as many flavours and ingredients as you possibly can.
0:21:11 > 0:21:13Off you go.
0:21:22 > 0:21:26You don't know how many ingredients you're supposed to be looking for,
0:21:26 > 0:21:28so, in a way, it's kind of, "How long is a piece of string?"
0:21:29 > 0:21:31It's nice though.
0:21:31 > 0:21:33Give me another 15 minutes, I'll eat it all.
0:21:39 > 0:21:42Not too sure about the meat.
0:21:42 > 0:21:45I'm not sure if that's pork or lamb. Oh, God!
0:21:48 > 0:21:50(I feel like I've gone back to school.)
0:21:53 > 0:21:56I don't cook Chinese food at all,
0:21:56 > 0:21:58but I know that's a sliced duck breast.
0:22:05 > 0:22:09I think they're pork dumplings with spring onion, and that's beef.
0:22:10 > 0:22:13I've eaten many dishes like this. I've not cooked one though.
0:22:17 > 0:22:19Now you've tasted John's dish, we are
0:22:19 > 0:22:23going to give you the opportunity of making that dish.
0:22:25 > 0:22:29Underneath the sackcloth on your bench are all the ingredients
0:22:29 > 0:22:31that went into making John's dish...
0:22:31 > 0:22:35and there are some ingredients there that didn't.
0:22:35 > 0:22:37You have one hour.
0:22:37 > 0:22:39Ladies, let's cook.
0:22:45 > 0:22:49The ingredients have been separated into three groups...
0:22:49 > 0:22:51those to make the dumplings...
0:22:51 > 0:22:56those to make the soup, including the bones for the stock...
0:22:56 > 0:23:01and a selection of proteins including chicken and pork,
0:23:01 > 0:23:04but there is only duck used in John's dish.
0:23:10 > 0:23:13The palate test is great because it tells us a lot about the cooks
0:23:13 > 0:23:16and the way they taste food - and a great cook, as we know,
0:23:16 > 0:23:17has to have a decent palate.
0:23:17 > 0:23:20They've got to understand how flavours work or don't work together.
0:23:24 > 0:23:25I'm not confident.
0:23:27 > 0:23:30I haven't got the first idea to be honest and, if in doubt,
0:23:30 > 0:23:32I'll just put a load of gravy browning in the soup
0:23:32 > 0:23:34and it'll at least look the right colour.
0:23:42 > 0:23:45As yet, it's only Janet
0:23:45 > 0:23:47and Katy that have identified the meat as duck!
0:23:49 > 0:23:51Janet knows how to bone a duck, that's for sure.
0:23:51 > 0:23:55I don't know how good her palate is, but she's good with a knife.
0:23:55 > 0:24:00Whilst Janet and Katy have correctly identified the duck breast...
0:24:00 > 0:24:03Heidi has mistakenly chosen the pork.
0:24:08 > 0:24:10What have you got there?
0:24:10 > 0:24:12This is the pork. I'm just browning it off and then
0:24:12 > 0:24:13I'm going to put it in the oven.
0:24:13 > 0:24:15Good. What's on the outside of it?
0:24:15 > 0:24:17It's the Chinese five spice.
0:24:17 > 0:24:20So you worked out there was something on top, didn't you, before?
0:24:20 > 0:24:23I tasted the two and that tasted most like the spice that
0:24:23 > 0:24:26was on it, because I couldn't work out what spice it was.
0:24:30 > 0:24:33Heidi might have got the meat wrong, but she's recognised the five spice.
0:24:33 > 0:24:36- That's right.- I'll tell you what, she may not know her meat,
0:24:36 > 0:24:38but she's got a decent palate. She can taste it.
0:24:40 > 0:24:43Time flies when you're having fun. You've had 20 minutes.
0:24:43 > 0:24:4520 minutes gone, 40 minutes left.
0:24:49 > 0:24:53I'll cook this up, add the stock, and then I'll strain that.
0:24:53 > 0:24:55Cook the noodles... I don't know!
0:24:59 > 0:25:02Jo has also decided to use the duck breast,
0:25:02 > 0:25:05but she's chosen the chicken to use in the dumplings.
0:25:08 > 0:25:09Oh, no, it's quite strong.
0:25:11 > 0:25:14Jo's not particularly confident, I've got to say,
0:25:14 > 0:25:17but she is now pushing ahead, she's looked at the ingredients.
0:25:17 > 0:25:20Now, she may not have been able to taste it correctly,
0:25:20 > 0:25:23I just hope she can make the dish and make it something quite special.
0:25:31 > 0:25:34I'm making stock, but I realised you'd given me some.
0:25:34 > 0:25:37It's not a bad thing, is it? To make a richer stock?
0:25:37 > 0:25:38I make it all the time.
0:25:38 > 0:25:41So what have you got in there then?
0:25:41 > 0:25:45I roasted off the duck carcass, the bones that were on the inside...
0:25:45 > 0:25:46And have you got the duck done?
0:25:46 > 0:25:49- I've seared the duck off, yes. - What's on top of the duck?
0:25:49 > 0:25:51- I rubbed it with the spices.- Good.
0:25:56 > 0:25:58Janet seems to be getting on with it very, very well indeed,
0:25:58 > 0:26:01and I'm pretty confident we're going to get a decent dish from her
0:26:01 > 0:26:03unless something goes badly wrong right now.
0:26:07 > 0:26:11I'm most worried about getting the stock right and the dumplings.
0:26:11 > 0:26:13I've never made dumplings.
0:26:13 > 0:26:14Do you know what?
0:26:14 > 0:26:18As long as it's something nice to taste, I'll be happy.
0:26:20 > 0:26:23I haven't got a clue if this is how you make dumplings.
0:26:23 > 0:26:26I don't know if you cook the meat before you steam them, or you...
0:26:27 > 0:26:28SHE SIGHS
0:26:28 > 0:26:31She actually thinks she's mincing up pork,
0:26:31 > 0:26:33but she's mincing up duck to go in the dumplings -
0:26:33 > 0:26:35she's going to get the dumplings right by default.
0:26:38 > 0:26:41You are halfway. You've got 30 minutes left.
0:26:45 > 0:26:48- What you got in there? - I've got chicken in here, John.
0:26:50 > 0:26:51And what else have you got in there?
0:26:51 > 0:26:54I've got spring onion, some garlic, some sesame oil
0:26:54 > 0:26:57and a little splash of soy sauce.
0:27:12 > 0:27:14Not bad, actually.
0:27:18 > 0:27:19Last ten minutes.
0:27:26 > 0:27:28It tastes exactly the same. It doesn't matter what Gregg says.
0:27:32 > 0:27:35You should be thinking about plating up your dishes now.
0:27:36 > 0:27:39If you aren't already, you have six minutes left.
0:27:58 > 0:28:01Right, that's it. Time's up. Stop! Stop, stop, stop!
0:28:08 > 0:28:09Bring your plates up.
0:28:19 > 0:28:20Let me tell you what I did for you.
0:28:22 > 0:28:26I made you a five spice duck and noodle soup, with duck
0:28:26 > 0:28:28dumplings flavoured with sesame oil and spring onions.
0:28:30 > 0:28:31Heidi, shall we start with you?
0:28:35 > 0:28:38We seem to have a little problem here, Mr Wallace.
0:28:38 > 0:28:40- That's not a duck.- I know.
0:28:41 > 0:28:42It's, uh, pork.
0:28:44 > 0:28:46What sort of meat have we got in the dumplings?
0:28:46 > 0:28:48- Pork, I think.- No, duck.
0:28:48 > 0:28:50Which is interesting!
0:28:50 > 0:28:52I'll go to the butcher's later.
0:28:52 > 0:28:55I'll spend the evening in the butcher's.
0:29:07 > 0:29:10Whoa!
0:29:10 > 0:29:11Wow! That's spicy.
0:29:13 > 0:29:14HE GASPS
0:29:16 > 0:29:18How many of these little boys did you put in there?
0:29:18 > 0:29:21- Three.- Three!- Three on top.
0:29:21 > 0:29:23That broth is really fiery,
0:29:23 > 0:29:25and I'm absolutely fine with that.
0:29:25 > 0:29:29I love the chilli, the ginger and the strength in there, I really do.
0:29:29 > 0:29:32I also love the softness and the flavour of your dumplings.
0:29:32 > 0:29:34There's a sweetness to them as well. I like it.
0:29:36 > 0:29:40The dumplings are a little bit overcooked, but you did grind the
0:29:40 > 0:29:42meat up and then cook it before they were filled,
0:29:42 > 0:29:45and there needs to be raw meat inside the dumplings.
0:29:45 > 0:29:49Um, pork, it's nice enough. It's got the five spice round the outside.
0:29:49 > 0:29:50Your cooking's not bad at all,
0:29:50 > 0:29:54your ability to identify animals maybe needs some work.
0:29:54 > 0:29:55Yeah.
0:29:57 > 0:29:59The second round went much better for me.
0:29:59 > 0:30:02I still put the wrong meat in!
0:30:02 > 0:30:06But...do you know what? I've learned so much today.
0:30:06 > 0:30:08Katy...
0:30:18 > 0:30:22- Inside the dumpling there's chicken, not duck.- Yes.
0:30:22 > 0:30:24The flavours in your dumplings are really, really good
0:30:24 > 0:30:27with the spring onions and the sesame oil and the soy sauce.
0:30:27 > 0:30:30I love the flecks of chilli and coriander across the top.
0:30:30 > 0:30:34Really generous. That gives it a bursting flavour of Asia, but,
0:30:34 > 0:30:36for me, that broth could be so much more special.
0:30:36 > 0:30:40Your duck is cooked nicely, it's got the sweetness of the five spice
0:30:40 > 0:30:44across the top, noodles are cooked. I love the chilli and the coriander.
0:30:44 > 0:30:49The broth has all the flavour there, just not in enough power.
0:30:49 > 0:30:51It's pretty close and it's pretty good.
0:30:52 > 0:30:55I don't know if I PROVED to them that I've got a good palate,
0:30:55 > 0:30:59but I definitely feel more confident in my palate now.
0:31:00 > 0:31:01Janet.
0:31:09 > 0:31:12It was really impressive to watch you work, and then for some reason at the
0:31:12 > 0:31:15end, you put the whole lot together and brought it up to the boil.
0:31:15 > 0:31:18That's what you've done wrong, because it was beautifully cooked,
0:31:18 > 0:31:20it had a lovely pink running through it.
0:31:20 > 0:31:21Now that it's been boiled it's gone grey
0:31:21 > 0:31:24and it's starting to curl up like the sole of your shoe.
0:31:24 > 0:31:26Actually, you know, there's some interesting flavours
0:31:26 > 0:31:29and your technique is fantastic.
0:31:29 > 0:31:32If you look at John's dish, it had form, it had shape.
0:31:32 > 0:31:36You've served it all like a great big stew.
0:31:36 > 0:31:39I can't see what's wrong with the way I've served it.
0:31:39 > 0:31:42You're trying to make me serve it like I'm in a restaurant,
0:31:42 > 0:31:46and I categorically can't do that.
0:31:46 > 0:31:49I'm serving it like you'd have it at home, right?
0:31:49 > 0:31:50So, yeah, they've done it more like you
0:31:50 > 0:31:53because they've crawled up to you and they done it with all that down
0:31:53 > 0:31:56the side, and I completely accept
0:31:56 > 0:31:58that I brought it to the boil.
0:31:58 > 0:32:00So I'm eating humble pie, Gregg.
0:32:05 > 0:32:09Jo, look at the colour and the sheen on your broth. That is fantastic.
0:32:09 > 0:32:12- I think your dish looks stunning. - Oh, thank you.
0:32:25 > 0:32:28Your dumplings have fallen apart
0:32:28 > 0:32:31and so they've just got completely wet inside.
0:32:31 > 0:32:35- Yeah.- And they're made out of minced chicken instead of duck.
0:32:35 > 0:32:38That's the bad point. The rest of it is really, really good.
0:32:38 > 0:32:40That broth is lovely -
0:32:40 > 0:32:44chilli, ginger, sweetness and depth. I love it.
0:32:44 > 0:32:47- You should be really pleased with yourself, Jo.- Thank you.
0:32:49 > 0:32:51Your duck is a little bit chewy
0:32:51 > 0:32:55- because you need to score the skin before you cook it.- Yeah.
0:32:55 > 0:32:58Jo, I think you've done a great job. I'm really pleased for you.
0:32:58 > 0:32:59Thank you.
0:32:59 > 0:33:03- You all right?- Yeah, I'm good. I'm pleased about that. Oh, my God!
0:33:03 > 0:33:05- You're blushing, Jo.- I know!
0:33:05 > 0:33:07I haven't blushed for years.
0:33:07 > 0:33:09Um... Oh, good!
0:33:09 > 0:33:11Well done, Jo.
0:33:11 > 0:33:13- What about her presentation? - Fabulous.
0:33:13 > 0:33:16And the fact that it's beside your scruffy offering
0:33:16 > 0:33:18- makes it look even better. - Mine looks a mess now
0:33:18 > 0:33:20- because you've been fiddling around with it.- Janet,
0:33:20 > 0:33:22can I just say, you're the only person in the room
0:33:22 > 0:33:25who did the duck on top and the duck in the dumplings.
0:33:25 > 0:33:27The only person who did the meat right on both bits.
0:33:27 > 0:33:29- There you go. - I feel a bit better now.
0:33:34 > 0:33:38Today, I've got to say, it's a bit of a success.
0:33:38 > 0:33:42Now, I would suggest you get a good night's sleep, because tomorrow...
0:33:42 > 0:33:45we've got something really exciting for you to do.
0:33:45 > 0:33:46Thank you. Off you go.
0:33:48 > 0:33:51Oh, my gosh! What have we got to do tomorrow?
0:33:58 > 0:34:01What a great start. Today we have had eight edible dishes.
0:34:02 > 0:34:04Heidi's got a great eye for presentation,
0:34:04 > 0:34:08some good flavour ideas as well - she just needs a shot of confidence.
0:34:08 > 0:34:13Today was terrifying, so whatever comes tomorrow...
0:34:13 > 0:34:14I'm sure I'll be shaking again,
0:34:14 > 0:34:17but I could come out with a little corker,
0:34:17 > 0:34:20couldn't I? I don't know, so, you know, I'll just keep trying.
0:34:22 > 0:34:24Katy continues to impress, John.
0:34:24 > 0:34:28We've got a cook on our hands - no doubt about it.
0:34:28 > 0:34:30If you had told me this morning
0:34:30 > 0:34:33what I would have made by the end of the day,
0:34:33 > 0:34:35I just wouldn't have believed that
0:34:35 > 0:34:39because everything I've done today I've never done before.
0:34:39 > 0:34:42Jo made a few mistakes and she didn't quite know what she was doing,
0:34:42 > 0:34:44but her food tastes good.
0:34:44 > 0:34:47After our comments today, I'll tell you what, it's given Jo a real lift.
0:34:47 > 0:34:49She really now is enjoying this competition
0:34:49 > 0:34:51and wants more of it, I can tell.
0:34:51 > 0:34:53I think all their comments were really, really fair,
0:34:53 > 0:34:55especially when they were such lovely ones.
0:34:55 > 0:34:59So I was thrilled with that. Yeah, I'm really excited.
0:34:59 > 0:35:02I can't wait to see what we've got going on tomorrow.
0:35:03 > 0:35:06What I don't understand about Janet - she loves the preparation,
0:35:06 > 0:35:08she doesn't like the presentation.
0:35:08 > 0:35:13Well, I'd better learn to be grateful for a slight praise by tomorrow.
0:35:13 > 0:35:16I'd better learn a bit of humility.
0:35:16 > 0:35:18But, you know, I'm 66 years old.
0:35:18 > 0:35:20It's not going to happen overnight, is it?
0:35:22 > 0:35:25I'll tell you what, tomorrow is going to be reality.
0:35:25 > 0:35:28From two dishes in the MasterChef kitchen...
0:35:28 > 0:35:31to the general public. We're going to send them out into the real world.
0:35:38 > 0:35:41They've survived the MasterChef kitchen.
0:35:41 > 0:35:44Now the four celebrities are being sent into
0:35:44 > 0:35:48the high-pressure world of mass catering.
0:35:48 > 0:35:50Our cooks are in for a shock.
0:35:50 > 0:35:52There's no way in the world these four have encountered
0:35:52 > 0:35:54anything like today's challenge.
0:35:54 > 0:35:57Cooking in volume and cooking as a team
0:35:57 > 0:36:00for an extraordinary array of customers.
0:36:01 > 0:36:04Here at the formidable Royal Albert Hall
0:36:04 > 0:36:08Cirque du Soleil, the globally renowned human circus,
0:36:08 > 0:36:10are halfway through their London tour.
0:36:15 > 0:36:18Famed for their gravity-defying acrobatics,
0:36:18 > 0:36:23these performers have entertained over 100 million people worldwide.
0:36:35 > 0:36:38Welcome to the iconic Royal Albert Hall.
0:36:39 > 0:36:42This afternoon, there is a matinee performance
0:36:42 > 0:36:46of the extraordinary Cirque du Soleil.
0:36:46 > 0:36:49You are catering their lunch.
0:36:50 > 0:36:53We're going to split you into two teams.
0:36:53 > 0:36:57Team one - Janet and Katy.
0:36:57 > 0:37:00- Team two - Jo and Heidi.- Cool.
0:37:00 > 0:37:03Guys, today you are going to cater, between you all,
0:37:03 > 0:37:05for over 100 people.
0:37:07 > 0:37:10This afternoon's performance is at 3:30.
0:37:10 > 0:37:13That means that all the performers must be able to have time to
0:37:13 > 0:37:14digest their food.
0:37:14 > 0:37:18Lunch is at one o'clock, you cannot be late.
0:37:19 > 0:37:20Are you looking at me?
0:37:20 > 0:37:22THEY LAUGH
0:37:23 > 0:37:24Good luck.
0:37:24 > 0:37:25Off you go.
0:37:25 > 0:37:27Thank you.
0:37:30 > 0:37:35Today's matinee performance will be watched over 4,000 people.
0:37:35 > 0:37:38Making sure things stay on track in the kitchen
0:37:38 > 0:37:41is Head Chef Agustina Ballina.
0:37:42 > 0:37:43Hello.
0:37:43 > 0:37:45Welcome, come in.
0:37:45 > 0:37:48These are all the ingredients you will have today to create
0:37:48 > 0:37:53a menu for 100 of our cast and crew members,
0:37:53 > 0:37:56and I'm going to give you ten minutes to shop around
0:37:56 > 0:37:59and create your menu and then you're going to cook.
0:37:59 > 0:38:01- ALL:- OK. - OK? Have fun, girls.
0:38:07 > 0:38:10Oh, yeah, grab some of those.
0:38:10 > 0:38:13And then, what about shepherd's pie? Potatoes?
0:38:13 > 0:38:16Right, so that's our meat. So we're doing chicken.
0:38:16 > 0:38:17Got any tomatoes there?
0:38:20 > 0:38:24The two teams have a variety of ingredients to work with
0:38:24 > 0:38:28including chicken, lamb, cheese and pasta,
0:38:28 > 0:38:32as well as a large selection of vegetables and fruit.
0:38:33 > 0:38:35Shall we do lentils?
0:38:35 > 0:38:38I don't know. I don't think they look very appetising.
0:38:38 > 0:38:40Yeah, grab a good load of them.
0:38:40 > 0:38:44Each team will have to cook 50 portions of a meat dish,
0:38:44 > 0:38:4930 of a vegetarian dish and 30 desserts.
0:38:49 > 0:38:51They will have two and a half hours to get it ready.
0:38:54 > 0:38:57Seeing this amount of ingredients fazes you
0:38:57 > 0:38:59because you're not sure how much you're going to need,
0:38:59 > 0:39:03so that's why I've got so many carrots in my hand!
0:39:03 > 0:39:06I've only ever cooked for about three people.
0:39:06 > 0:39:10So cooking for 100 is going to be a big challenge.
0:39:10 > 0:39:12I'm just wondering about how many potatoes we're going
0:39:12 > 0:39:15to need to do shepherd's pie?
0:39:16 > 0:39:19The mash... So we'll improvise.
0:39:19 > 0:39:21'I love Cirque du Soleil,'
0:39:21 > 0:39:25I've seen it a few times, and so it's a real privilege for me
0:39:25 > 0:39:30to be cooking for them, so I need to make it really tasty and really good.
0:39:30 > 0:39:33I need more potatoes.
0:39:33 > 0:39:35- Shall we do a chicken casserole with rice?- Yeah, all right.
0:39:35 > 0:39:37'I imagine the main aim is,'
0:39:37 > 0:39:39given the fact that they spend quite a lot of their time
0:39:39 > 0:39:41upside down or folded in half,
0:39:41 > 0:39:42I don't want to feed them
0:39:42 > 0:39:45something that they then bring up all over the audience later.
0:39:45 > 0:39:48- What are we doing for the vegetarians?- I don't know,
0:39:48 > 0:39:50- but I think we should definitely use these.- I thought
0:39:50 > 0:39:52- this couscous is good for the vegetarians.- OK.
0:39:52 > 0:39:57Katy and I are both quite bossy, but I think we'll get on reasonably well.
0:39:57 > 0:39:59Mind you, we might not after half an hour, but...!
0:40:04 > 0:40:07Do you mind telling me your three courses for today, please?
0:40:07 > 0:40:09Well, it's still a bit of a work-in-progress, but I think
0:40:09 > 0:40:14what we're going for is a sort of spicy vegetarian bean stew.
0:40:14 > 0:40:17- Mm-hm.- And a chicken casserole with spinach.
0:40:17 > 0:40:19- The menu sounds very good. - Thank you.
0:40:22 > 0:40:26For their dessert, they have chosen to do a mixed fruit crumble.
0:40:26 > 0:40:29How many of these, do you think? Four?
0:40:29 > 0:40:31- Well, four.- Let's do four.
0:40:35 > 0:40:37What do you think you're going to make?
0:40:37 > 0:40:39- We're going to make macaroni cheese. - Mm-hm.
0:40:39 > 0:40:42- And then we're going to do shepherd's pie.- Mm-hm.
0:40:42 > 0:40:44And then something nice and light,
0:40:44 > 0:40:46we're going to do a nice fresh fruit salad.
0:40:46 > 0:40:48- OK, that sounds great.- Is that good? - It sounds very good.
0:40:48 > 0:40:50- Yeah, yeah, for sure.- OK.
0:40:54 > 0:40:57It's always interesting to see people that are not
0:40:57 > 0:41:02professional chefs cooking, because it's very hard to go from making
0:41:02 > 0:41:04dinner for your friends to make a big amount of food
0:41:04 > 0:41:06and make it taste the same way.
0:41:06 > 0:41:09So I'm excited to try what they make.
0:41:10 > 0:41:11They seem pretty calm now.
0:41:11 > 0:41:15Normally 30 minutes before the service it gets pretty hectic.
0:41:17 > 0:41:21Katy starts cubing the ten kilos of chicken for their casserole,
0:41:21 > 0:41:24while Janet starts on the plums for the crumble.
0:41:27 > 0:41:31Mine will need an hour and a half. How long does the crumble need?
0:41:31 > 0:41:35- 20 minutes from when you assembled it.- Even something that size?
0:41:35 > 0:41:38- Oh, OK, half an hour. - Maybe half an hour?- Yeah.
0:41:38 > 0:41:41Well, when you're cooking you've got to be decisive.
0:41:42 > 0:41:44And when I edited a newspaper,
0:41:44 > 0:41:46that's what you have to be - decisive.
0:41:46 > 0:41:49It's faffing that gets you nowhere.
0:41:49 > 0:41:51We're both alpha males.
0:41:51 > 0:41:53KATY LAUGHS
0:41:53 > 0:41:54How are you doing, Janet?
0:41:54 > 0:41:56Oh, God, you're here!
0:41:56 > 0:41:58So, have you decided on your menu?
0:41:58 > 0:42:00Yeah, I'm doing the prep for the dessert which is going to be
0:42:00 > 0:42:03- a fruit crumble.- Obviously, fruit crumble's a great idea, baked fruit.
0:42:03 > 0:42:06- Yeah.- But, then of course, it can't be too stodgy, can it?
0:42:06 > 0:42:09- No, I'll just do a thin layer on the top just to give it a...- OK.
0:42:09 > 0:42:11I know from when I do it at home all the women only eat
0:42:11 > 0:42:14- the bottom bit. - These are big quantities, so
0:42:14 > 0:42:15somehow or other it's got to be
0:42:15 > 0:42:20- delicious and elegant at the same time.- I hope so.- Elegant?- Yeah.
0:42:20 > 0:42:23- Elegant!- Yeah, like you, Janet. - Do we look like two elegant women?
0:42:23 > 0:42:24Yeah, you do.
0:42:27 > 0:42:31On the other side of the kitchen, Jo is mincing lamb
0:42:31 > 0:42:33for their shepherd's pie...
0:42:33 > 0:42:36while Heidi is chopping the mountain of veg to go in it.
0:42:38 > 0:42:41I've performed here a few times.
0:42:41 > 0:42:44I'm used to going to the dressing rooms, not the kitchen.
0:42:44 > 0:42:47Um, this is actually scarier.
0:42:47 > 0:42:50Loads of vegetables to peel.
0:42:50 > 0:42:52I'm going to be crying, aren't I, with the onions?
0:42:54 > 0:42:56And fingers crossed I don't lose a finger.
0:43:00 > 0:43:02Katy and Janet...
0:43:02 > 0:43:05they're really timing it, their every move.
0:43:05 > 0:43:08I never work like that so I'm hoping the way we do it
0:43:08 > 0:43:11will be...just as good.
0:43:13 > 0:43:15One, two, three.
0:43:17 > 0:43:20I don't need to go to the gym today, that's for sure!
0:43:21 > 0:43:25With the mince on for the shepherd's pie,
0:43:25 > 0:43:28Jo can turn her attention to the macaroni cheese.
0:43:31 > 0:43:33What are you making there? A Bechamel?
0:43:33 > 0:43:35I'm making cheese sauce for my...
0:43:35 > 0:43:37Have you, uh...? Are you copping out here, really?
0:43:37 > 0:43:40Shepherd's pie, macaroni cheese, fruit salad.
0:43:40 > 0:43:44You know, when I was on tour, that's what people used to love to eat.
0:43:44 > 0:43:46- Ah.- Yes.- Oh, OK.
0:43:46 > 0:43:50There was always a shepherd's pie every night at the gig.
0:43:50 > 0:43:54- I went on tour for 30 years. - On tour for 30 years?- Yeah.
0:43:56 > 0:44:00Heidi and Jo have a macaroni cheese - classic dish.
0:44:00 > 0:44:04Pasta with a Bechamel sauce and cheese.
0:44:04 > 0:44:08It could be a little bit too thick and stodgy for the performers.
0:44:15 > 0:44:18The acrobats burn off hundreds of calories
0:44:18 > 0:44:21rehearsing for their physically demanding show.
0:44:21 > 0:44:25It's energy they'll need to replenish during their lunch break.
0:44:25 > 0:44:29A good diet is important because it truly is the fuel of our company.
0:44:29 > 0:44:34If we're not fed well or if we don't rest well, the show will suffer.
0:44:34 > 0:44:37If the food is not served on time today, I'm afraid many of us
0:44:37 > 0:44:40will have to run around and find a solution.
0:44:40 > 0:44:43Cos people cannot eat later than normal.
0:44:43 > 0:44:46Everybody needs a certain amount of time to do their make-up,
0:44:46 > 0:44:47to get the stage ready,
0:44:47 > 0:44:50and to open the doors to the public on time
0:44:50 > 0:44:53and 4,000 people cannot wait today.
0:44:56 > 0:44:59You have one hour and 20 minutes, OK?
0:45:06 > 0:45:08Despite her careful planning,
0:45:08 > 0:45:12Katy is struggling to get the ten kilos of chicken cooked to schedule.
0:45:14 > 0:45:17'The cooking of the chicken is a bit more complicated
0:45:17 > 0:45:18'than ideally it would be.'
0:45:18 > 0:45:21I'm just slightly concerned that I haven't got enough time now
0:45:21 > 0:45:23to get it on, uh...
0:45:23 > 0:45:26with enough time left for it to reduce down
0:45:26 > 0:45:28to a nice thick casserole.
0:45:28 > 0:45:29I like a challenge.
0:45:29 > 0:45:32Right, we've basically got ten minutes to get
0:45:32 > 0:45:35- both our stews on and cooking.- Yeah.
0:45:37 > 0:45:39Janet puts the crumble on hold
0:45:39 > 0:45:42and makes a start on the vegetarian stew with couscous.
0:45:44 > 0:45:46What's your dish?
0:45:46 > 0:45:50Uh, right now I'm going to do a vegetable kind of stew, uh,
0:45:50 > 0:45:54with beans, with a spicy tomatoey base.
0:45:54 > 0:45:57It sounds lovely, but will you get it done?
0:45:57 > 0:46:00I don't know, Gregg, do I?!
0:46:00 > 0:46:03You're in charge, you can't trust Katy. You have to know.
0:46:03 > 0:46:07I'm not dissing my partner even though you are. It's a democracy.
0:46:07 > 0:46:08- All right. Good luck.- Thank you.
0:46:08 > 0:46:11There's still a frown on your face, which is encouraging.
0:46:11 > 0:46:13Yeah, I'm concentrating! That's not a frown.
0:46:13 > 0:46:17Oh, my God, Gregg's being nice to me. I don't know how to handle that.
0:46:23 > 0:46:25On the other side of the kitchen, Jo and Heidi
0:46:25 > 0:46:29are putting together their 50 portions of shepherd's pie...
0:46:32 > 0:46:33..but there's a problem.
0:46:37 > 0:46:39- What are you going to do now, Jo? - Put them in the oven.
0:46:39 > 0:46:42- But you...- I know, I don't have enough potato for that.
0:46:42 > 0:46:45So you've not got enough topping for the top for all of them?
0:46:45 > 0:46:47No, there wasn't enough potatoes.
0:46:47 > 0:46:50- You don't think you can...?- No, I can't. It's already thin enough.
0:46:50 > 0:46:52OK. The other thing is make sure you've got enough oven space.
0:46:52 > 0:46:55You've got mac and cheese, pies, there's chicken in the oven.
0:46:55 > 0:46:56Are you all right?
0:46:56 > 0:46:59- You're looking a bit worn out, love. - No, no! I'm boiling hot!- Are you?
0:47:01 > 0:47:04Cooks, you have 40 minutes until lunchtime.
0:47:06 > 0:47:08With their mains finally cooking,
0:47:08 > 0:47:12Katy and Janet don't have long to finish their 30 portions of crumble.
0:47:14 > 0:47:16- There's two of those, right? - No, that's one.
0:47:16 > 0:47:19- That's enough for... That'll be fine. - For 30?!
0:47:19 > 0:47:21- Yeah, yeah, yeah.- No, that's not enough for 30.- It will.
0:47:21 > 0:47:24No, it's not. Janet!
0:47:24 > 0:47:26One, two, three, four, five, six...
0:47:26 > 0:47:27One, two, three, four...
0:47:27 > 0:47:29There's 24 in there at the most.
0:47:29 > 0:47:31Come on, we've got to do another one.
0:47:39 > 0:47:41Cheese sauce in.
0:47:43 > 0:47:44Go on - put your spoon in.
0:47:48 > 0:47:50You have 30 minutes. Maybe you should...?
0:47:50 > 0:47:51- Shall I put these in the...?- Yeah,
0:47:51 > 0:47:54one shepherd's pie and one mac and cheese in the oven,
0:47:54 > 0:47:56- so you'll have it ready for 1:00. - Yeah.
0:48:01 > 0:48:03Oh! Ouch! Oh! Ouch!
0:48:04 > 0:48:06With the mains in the oven,
0:48:06 > 0:48:09Jo and Heidi can finally start their dessert.
0:48:11 > 0:48:13Is there no way of poshing up this fruit salad?
0:48:13 > 0:48:15Yeah, we are.
0:48:15 > 0:48:17Does it not look a little bit like you've just opened a tin?
0:48:18 > 0:48:22No, cos we've prepared it all freshly.
0:48:22 > 0:48:25We will arrange it better.
0:48:25 > 0:48:27Oh, right. But you are confident, are you,
0:48:27 > 0:48:28it's going to be out on time?
0:48:28 > 0:48:30Yes. Yeah, definitely.
0:48:31 > 0:48:35This is brown sugar, amaretto and water just to make a little...
0:48:35 > 0:48:37sweetness for the fruit salad.
0:48:43 > 0:48:45Oh, this is the perfect amount.
0:48:45 > 0:48:47Oh, women working in harmony.
0:48:47 > 0:48:49Just like World War II.
0:48:56 > 0:48:59How's our couscous? Are we going to have that out in time?
0:48:59 > 0:49:02The couscous is done. I want to make it look better now.
0:49:02 > 0:49:03Brilliant. Did you...?
0:49:03 > 0:49:05What, you're going to have a go at presentation, are you?
0:49:05 > 0:49:07Don't hold your breath.
0:49:10 > 0:49:14It's just over 20 minutes to lunch.
0:49:14 > 0:49:16If you don't feed those acrobats, they could flip.
0:49:16 > 0:49:18SARCASTIC LAUGHTER
0:49:22 > 0:49:24You have ten minutes, girls.
0:49:27 > 0:49:30- TANNOY:- Please make your way downstairs
0:49:30 > 0:49:33for a very special guest chef lunch.
0:49:33 > 0:49:34See you there. Thank you.
0:49:40 > 0:49:43- OK, Janet, that's one chicken going.- OK.
0:49:45 > 0:49:47Where am I going?
0:49:47 > 0:49:48Where am I going?
0:49:51 > 0:49:54- Do the chopped parsley.- Yeah. - Let's get some parsley over here.
0:49:54 > 0:49:56I saw it here.
0:50:23 > 0:50:24LAUGHTER AND CHATTER
0:50:29 > 0:50:31- Oh, here we go. - KATY: Hello.- Hello.
0:50:31 > 0:50:33- Hi!- Hi!
0:50:35 > 0:50:38- Chicken.- Would you like a bit of chicken?- Yes, please.
0:50:40 > 0:50:42- Chicken?- Yes.
0:50:43 > 0:50:46Perfect. I'll have the chicken stew.
0:50:47 > 0:50:52Katy's chicken with peppers, tomato, spinach and oregano
0:50:52 > 0:50:54is proving to be an early hit.
0:50:59 > 0:51:05It's really tender and moist, and the flavours are great.
0:51:05 > 0:51:07We've just had training, so...
0:51:07 > 0:51:09we always eat a lot after we've trained just to
0:51:09 > 0:51:12recoup our bodies before we do the show.
0:51:12 > 0:51:13Yeah, it's perfect.
0:51:20 > 0:51:24I like Janet and Katy's chicken dish, I really do. It's flavoursome.
0:51:24 > 0:51:27There's a little bit of sweetness in there as well. The chicken is moist.
0:51:27 > 0:51:31It's got sweetness from tomato, loads of oregano so it's wonderful
0:51:31 > 0:51:36and herbaceous, and a little bit of paprika just to give it a smoky bite. It's good well-flavoured chicken.
0:51:36 > 0:51:39I've never tasted anything like it before.
0:51:39 > 0:51:42It's an invention, that's for sure, but it's a tasty dish.
0:51:42 > 0:51:44The rice is a little hard,
0:51:44 > 0:51:45but, hey, that's not bad at all.
0:51:47 > 0:51:50- Vegetables? - Can I have some vegetables, please?
0:51:51 > 0:51:54I've got spicy vegetables, couscous...
0:51:54 > 0:51:58- Is that spicy?- Not that spicy - smoky.- OK, just a little bit.
0:51:58 > 0:52:02Janet's squash, bean and tomato stew with raisin and almond
0:52:02 > 0:52:05giant couscous is also popular.
0:52:10 > 0:52:13The beans were good, they were the right sort of textures, they were
0:52:13 > 0:52:18soft so that's what you want in that type of casserole, so that's good.
0:52:18 > 0:52:21I like kind of savoury and sweet flavours mixed together
0:52:21 > 0:52:24so it's nice, and I like the almonds in it as well.
0:52:29 > 0:52:33The squash could be a little softer, but I like the flavours,
0:52:33 > 0:52:36I like the sweetness of the tomatoes and I like the back note of herbs.
0:52:36 > 0:52:38The couscous, however, is a little bland.
0:52:38 > 0:52:42The only other flavour in there is the sweet depth of the raisin.
0:52:42 > 0:52:46The actual squash and tomato stew with the beans is a really
0:52:46 > 0:52:49lovely idea, but it needs to be a little bit wetter
0:52:49 > 0:52:51and it needs a bit of chilli spice.
0:52:51 > 0:52:53It needs to taste like it's something quite fiery
0:52:53 > 0:52:55to go with that sweet couscous.
0:52:55 > 0:52:58I'm fine, thank you, yeah.
0:52:58 > 0:53:02- Your eyes are great!- I'm scary, I'm not going to look at you!
0:53:02 > 0:53:06- No, look at us! That's fantastic, isn't it?- It's amazing.
0:53:06 > 0:53:08Would you like some shepherd's pie?
0:53:08 > 0:53:11There's a rush on Heidi and Jo's shepherd's pie
0:53:11 > 0:53:14with crushed new potato and sweet potato top.
0:53:20 > 0:53:23Well, travelling around we get to experience a lot of different
0:53:23 > 0:53:26versions of shepherd's pie, and I like the fact that, for me,
0:53:26 > 0:53:28it's very English shepherd's pie.
0:53:28 > 0:53:29That's good.
0:53:29 > 0:53:32I think I'm going to get good energy from this food, so...
0:53:39 > 0:53:42The flavours are good and it's sweet, but the textures are all wrong.
0:53:42 > 0:53:45The mince is too dry, and the potato topping, um,
0:53:45 > 0:53:48some of it's actually hard and undercooked.
0:53:48 > 0:53:50I mean, we've got minced lamb which could probably do with
0:53:50 > 0:53:52a lot more sauce and a little bit more seasoning.
0:53:52 > 0:53:55The skins are left on the potato, the other thing is
0:53:55 > 0:53:58the potatoes are so undercooked that you can't digest them.
0:54:02 > 0:54:04- Mac and cheese?- Absolutely.
0:54:05 > 0:54:07- Do you want more than that?- Yes.
0:54:07 > 0:54:10- Good girl!- Thank you.
0:54:17 > 0:54:20I thought it was very good, yeah. I thought it was very, very nice.
0:54:20 > 0:54:22I'm a big fan of macaroni and cheese so I thought I'd see
0:54:22 > 0:54:25what this was like. I thought it was really good.
0:54:29 > 0:54:31The pasta's well cooked.
0:54:31 > 0:54:32I love the tang of the cheese.
0:54:32 > 0:54:35Unfortunately, I'm still picking up a little bit of flour
0:54:35 > 0:54:38from the Bechamel. But...it's all right.
0:54:38 > 0:54:40In environments like this when you're doing mass catering,
0:54:40 > 0:54:44there are people who want very, very simple and unfussy food
0:54:44 > 0:54:46and that actually ticks the box, doesn't it?
0:54:46 > 0:54:50It's comforting, it's warming, it's not bad.
0:54:51 > 0:54:53With the mains over,
0:54:53 > 0:54:57Katy and Janet are keen to sell their spiced fruit crumble.
0:54:57 > 0:54:59Everybody, there are puddings over here.
0:54:59 > 0:55:02Please help yourselves because we've made those as well.
0:55:08 > 0:55:10'This was the fruit crumble.'
0:55:10 > 0:55:14Very nice and warm, you can tell that it's fresh from the oven.
0:55:14 > 0:55:17I'm a big fruit person, I don't like too sweet,
0:55:17 > 0:55:19so it was really nice.
0:55:19 > 0:55:21The chefs did a great job.
0:55:25 > 0:55:26Love it.
0:55:26 > 0:55:28Love it, love it, love it!
0:55:28 > 0:55:29It's got a crunchy top,
0:55:29 > 0:55:33it's also got a flavour that's not dissimilar to maple syrup in there.
0:55:33 > 0:55:37It does taste good. She made a syrup with star anise and some cinnamon
0:55:37 > 0:55:38and poured it over the top of the fruit.
0:55:38 > 0:55:41So the fruit's not overcooked, which I really like.
0:55:41 > 0:55:45- It's got Janet's trademark presentation.- Yes.
0:55:45 > 0:55:48But it tastes good. It tastes really good.
0:55:48 > 0:55:50Heidi and Jo are serving their fruit salad
0:55:50 > 0:55:53with an amaretto sugar syrup and cream.
0:55:57 > 0:56:02You know what I don't like about fruit salad normally, is the bananas go mushy and horrible,
0:56:02 > 0:56:06and that's a nice fresh banana that's not mushy and horrible.
0:56:06 > 0:56:07- I'll give you a success.- Yeah.
0:56:09 > 0:56:10I mean, it's kind of all...
0:56:10 > 0:56:12The fruits are all different sizes though.
0:56:12 > 0:56:15If you're just going to chop the fruit up...
0:56:15 > 0:56:16- Yeah.- ..let's make it the same size.
0:56:20 > 0:56:23The point of a fruit salad is it should be vibrant and light
0:56:23 > 0:56:27- and colourful.- Yeah.- But they've made it grey and brown.
0:56:27 > 0:56:29This is all a bit sweet and sticky and weird.
0:56:29 > 0:56:32They've put brown sugar and amaretto - amaretto, alcohol, right?
0:56:32 > 0:56:34Alcohol, to a group of performers about to go out
0:56:34 > 0:56:38on the stage using tightropes and hanging from the ceiling!
0:56:43 > 0:56:45Woo-hoo!
0:56:45 > 0:56:46Well done!
0:56:49 > 0:56:50That was fun.
0:56:50 > 0:56:52That was almost like doing proper work.
0:56:56 > 0:57:00I've got to say I think Katy and Janet have had
0:57:00 > 0:57:01a really, really good day.
0:57:01 > 0:57:04As far as mass catering is concerned, the standard of the chicken dish
0:57:04 > 0:57:08and the standard of the dessert - I think these two are right up there.
0:57:08 > 0:57:12I honestly now believe Heidi and Jo have got a lot to prove.
0:57:12 > 0:57:14At this stage of the competition, nobody's going home
0:57:14 > 0:57:16and anything can happen. This is early days.
0:57:16 > 0:57:20We've got a couple of big rounds to come, we know things can change.
0:57:20 > 0:57:22I thought it was hard work.
0:57:22 > 0:57:24And my mother was a school dinner lady,
0:57:24 > 0:57:27but I don't think the serving skills have passed on to me.
0:57:30 > 0:57:34The highlight for me was finishing the chopping.
0:57:34 > 0:57:36It was just hours and hours.
0:57:36 > 0:57:38I am feeling confident about the next challenge.
0:57:38 > 0:57:40I'm really looking forward to it.
0:57:43 > 0:57:46I have NEVER cooked for that many people before,
0:57:46 > 0:57:48but it's good to know that I can do it.
0:57:48 > 0:57:51The next challenge I reckon is going to be tougher.
0:57:53 > 0:57:56I've worked in kitchens before, years ago,
0:57:56 > 0:57:58and I'd forgotten what hard work it is.
0:57:58 > 0:58:01I don't think I'm keen for a bit more of THIS!
0:58:01 > 0:58:04But I'm looking forward to the next challenge, yeah.
0:58:10 > 0:58:13Tomorrow the pressure continues,
0:58:13 > 0:58:16as the four celebrities battle to stay in the competition.
0:58:18 > 0:58:21Oh, it's broken! Chef, the egg's broken!
0:58:21 > 0:58:24Now the next table's waiting, they're starting to ask where it is.
0:58:24 > 0:58:26Backing them up, cashew nuts.
0:58:28 > 0:58:29Oh!
0:58:29 > 0:58:31Janet, where are you? You've got two cod in order.
0:58:31 > 0:58:33- I'm doing it!- All right.
0:58:38 > 0:58:40Subtitles by Red Bee Media Ltd