0:00:02 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:09We've got 16 celebs all hoping to show off their cooking talent.
0:00:10 > 0:00:16Whack everything in a pan and see what turns out is a good way to describe my cooking.
0:00:16 > 0:00:22They've proved themselves in their own profession. Now let's see if they can cut it in the kitchen.
0:00:22 > 0:00:26I'm not outwardly competitive, but I'm quietly confident.
0:00:26 > 0:00:31Sauces frighten me a bit. I don't even know what the word "jus" means.
0:00:31 > 0:00:36- Cooking doesn't get tougher than this.- Oi! That's my line!
0:00:46 > 0:00:53These four celebrities are taking on the challenge to become the 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 > 0:01:03I'd like to be the first rapper to win MasterChef.
0:01:03 > 0:01:06That's my goal. Yeah.
0:01:06 > 0:01:10Hopefully, I can do something decent and not make a complete hash of it
0:01:10 > 0:01:13and embarrass myself.
0:01:13 > 0:01:20I'd love to win. Anybody who says they don't want to win, I think is not being truthful.
0:01:20 > 0:01:24It's in my blood that I don't like losing.
0:01:24 > 0:01:26I'm here to put up a good showing.
0:01:27 > 0:01:31Four new celebrities and our last heat, Mr Wallace.
0:01:31 > 0:01:38- Through those doors may come the winner.- We're about to put them under close culinary scrutiny.
0:01:48 > 0:01:53Welcome. A warm welcome to Celebrity MasterChef.
0:01:53 > 0:02:00This is the mystery box. Inside that box, we have given you a set of ingredients
0:02:00 > 0:02:04and we would like you to cook for us just one dish.
0:02:04 > 0:02:08Ladies and gentlemen, reveal your ingredients.
0:02:13 > 0:02:20Now you all have one main ingredient. That main ingredient is the humble squid.
0:02:23 > 0:02:28The box also includes crab, chorizo,
0:02:28 > 0:02:32courgette flowers, asparagus, tomatoes,
0:02:32 > 0:02:37chilli, saffron, rice and potatoes.
0:02:37 > 0:02:42We're not aiming for the stars at this stage, but something edible would be good.
0:02:42 > 0:02:4750 minutes, one dish. Let's cook.
0:02:52 > 0:02:57Our contestants are being given an uncleaned whole squid.
0:02:57 > 0:03:04They'll have to take that outside membrane off, remove the inside of it and clean it.
0:03:04 > 0:03:08Unless you've actually cleaned a squid before, it's a tough one.
0:03:08 > 0:03:13I love squid! Here's hoping we get something delicious from one of them.
0:03:17 > 0:03:23Mercury Prize-winning rapper Speech Debelle was taught to cook by her Jamaican grandmother.
0:03:25 > 0:03:30I'm pretty inventive as a cook. You know, I like to come up with different recipes,
0:03:30 > 0:03:35especially that sort of combine my Caribbean background
0:03:35 > 0:03:40with my British background. I like to mix those two things.
0:03:44 > 0:03:49- All right, Speech, you much of a cook?- I am.
0:03:49 > 0:03:53I do enjoy cooking two maybe three times a week.
0:03:53 > 0:03:58I'm into food. It's one of my passions in life. It goes alongside music for me.
0:03:58 > 0:04:03- Tell us what you're going to cook. - The squid and the chorizo in like a tomato sauce.
0:04:03 > 0:04:11A little bit of the chilli in there. I've done squid before, for my mates. I did some calamari.
0:04:11 > 0:04:14We had calamari and wine.
0:04:14 > 0:04:18How far do you think you can go in this competition?
0:04:18 > 0:04:22My goal is to at least be a finalist.
0:04:22 > 0:04:26- Hey, I like a bit of ambition! - It might be all right.
0:04:30 > 0:04:36She's handled squid before. It doesn't look like anything will faze her. Only time will tell.
0:04:39 > 0:04:43You have had 20 minutes. That means you've got 30 minutes left.
0:04:48 > 0:04:52- The dangers of the kitchen are worse than the ring, Joe.- Looks like it.
0:04:52 > 0:04:59Undefeated world champion boxer Joe Calzaghe's love of Italian food comes from his family roots.
0:04:59 > 0:05:06My grandfather was a cook in Sardinia. My dad, his two brothers and my mum are all really good cooks.
0:05:07 > 0:05:12It's time I started to learn how to cook.
0:05:12 > 0:05:18- Good to meet you, Joe. - Nice to meet you.- Your first five minutes of MasterChef
0:05:18 > 0:05:23- and you're bleeding more than in ten years in the ring.- That's right. It must be the nerves,
0:05:23 > 0:05:28trying to slice up the squid and I accidentally sliced my finger.
0:05:28 > 0:05:34- You look like you're well on the way. What are you going to cook? - Just some calamari
0:05:34 > 0:05:39- and a bit of a side salad with onions and tomatoes.- Tell me how much cooking you really do.
0:05:39 > 0:05:44Not much at all. I make pasta sauce for my boys.
0:05:44 > 0:05:48This will try to motivate me to improve my culinary skills.
0:05:48 > 0:05:54Joe, honestly, if it makes you feel any better, just take a jab at John.
0:05:54 > 0:05:58I will do when the finger gets better.
0:05:58 > 0:06:04By the looks of the coating on the outside of the squid, it should be crispy and really beautiful.
0:06:04 > 0:06:08It's what goes with the squid. A tomato and onion salad?
0:06:08 > 0:06:15If he's going out first, John, YOU are sacking him because that man has a fearsome reputation.
0:06:17 > 0:06:2130 minutes gone. You've got 20 minutes left.
0:06:24 > 0:06:30TV presenter and entertainer Les Dennis enjoys cooking for his young family.
0:06:30 > 0:06:34The one thing I want from this show is for Gregg to taste something,
0:06:34 > 0:06:39it doesn't matter what it is, and go, "That is lovely!" That's all I want.
0:06:44 > 0:06:51- Good to meet you, Les. How are you feeling?- This is probably the most out of my comfort zone I've felt.
0:06:51 > 0:06:57- Do you have any idea what you're going to cook for us?- I'm pan frying the squid in a little lemon
0:06:57 > 0:07:01and with a beurre blanc that looks like it's browned off.
0:07:01 > 0:07:06A beurre blanc?! Les, you do a lot of cooking, obviously.
0:07:06 > 0:07:09I just learnt beurre blanc recently
0:07:09 > 0:07:14and thought, "If I get a chance to do it, I'll do it."
0:07:15 > 0:07:21Where the beurre blanc sits, with tomatoes, potatoes, squid, I'm not quite sure.
0:07:24 > 0:07:27Nor is Les.
0:07:28 > 0:07:31You've got just 15 minutes.
0:07:33 > 0:07:39England cricketer Matthew Hoggard was part of the 2005 Ashes-winning team.
0:07:41 > 0:07:46If somebody asked me what your favourite food is, I'd say, "What day is it?"
0:07:46 > 0:07:53I have such a wide variety of tastes that one day it's meat and two veg, the next Indian, Chinese or Thai.
0:07:53 > 0:07:55I like all food and lots of it.
0:08:01 > 0:08:05Matthew, you actually look like you might know what you're doing.
0:08:05 > 0:08:11Looks can be fooling and deceiving. I'm just putting things on and hopefully it'll turn out all right.
0:08:11 > 0:08:14That looks like a little risotto.
0:08:14 > 0:08:22A little bit of risotto going on. I'll put some squid in it and mix my crab into it to get it flavoursome.
0:08:22 > 0:08:28- How much cooking do you do? - I tend to do quite a bit at home, but normally things that are easy.
0:08:28 > 0:08:35I'd love to have the time to go to the market to get the ingredients to cook every day, but you don't,
0:08:35 > 0:08:42so you tend to stick with what you know, instead of challenging yourself, which is what I want to do.
0:08:42 > 0:08:48- I'm looking forward to this. - I'm glad YOU are!- Good luck. - Thank you.
0:08:50 > 0:08:55The addition of cream? Really? Squid and cream with rice?
0:08:55 > 0:08:58It's not a rice pudding, Matthew!
0:09:01 > 0:09:03You've got give minutes left.
0:09:11 > 0:09:15Finish up. You've got one minute.
0:09:23 > 0:09:25That's it! Stop! Your time's up.
0:09:35 > 0:09:40First up is Les, who has made squid in a beurre blanc sauce
0:09:40 > 0:09:46with sauteed potatoes, asparagus and a tomato and basil salsa.
0:09:56 > 0:10:03Nice asparagus in a beurre blanc, nice tomato salsa, decent texture on your squid, nice fried potato.
0:10:03 > 0:10:10- There are lots of things in this dish that are nice to eat, but they don't match each other.- Right.
0:10:10 > 0:10:17- It doesn't work together, but I could choose bits from it and enjoy lunch.- Thank you, thank you.
0:10:17 > 0:10:23I've been at the Palladium, I've done Royal Varieties on my own, standing up telling jokes,
0:10:23 > 0:10:28but that experience is probably the most nervous I've ever been.
0:10:30 > 0:10:37Matthew has made squid, crab and chorizo paella with buttered asparagus.
0:10:37 > 0:10:42I've no idea what's in the middle of that mound and it frightens me a little bit.
0:10:42 > 0:10:45Well, let me help you.
0:10:45 > 0:10:47There you go. Now you can see.
0:10:54 > 0:10:59The rice is fine, the chorizo paprika flavour is lovely throughout.
0:10:59 > 0:11:05The squid is slightly overcooked. The big problem there is the addition of cream.
0:11:05 > 0:11:10Cream coating squid, cream coating chorizo, which isn't great.
0:11:10 > 0:11:12OK.
0:11:13 > 0:11:17I love the fragrance of the lemon and the parsley with the chilli,
0:11:17 > 0:11:21your rice is cooked really well. You made a mistake with the cream.
0:11:21 > 0:11:25- But I really like your confidence, I really do.- 'Your mind goes blank'
0:11:25 > 0:11:32and you think, "What should I do? Where should I start?" So I'm a little bit beating myself up,
0:11:32 > 0:11:36but I'm glad I've done the first challenge.
0:11:36 > 0:11:42Joe has cooked calamari with garlic potatoes and a tomato and onion salad.
0:11:54 > 0:11:58I like the flavour on your potatoes of garlic and lemon,
0:11:58 > 0:12:02I like the freshness of tomato and onion, I LOVE your calamari.
0:12:02 > 0:12:05But the whole thing looks messy, bit of a fright.
0:12:05 > 0:12:12- Before you chop up the tomatoes, think what you'd like to see served with your calamari.- Yeah.
0:12:12 > 0:12:18Joe, I like your crunchy, crispy batter on the outside of your squid. Some of it is really nice.
0:12:18 > 0:12:23As for the rest of it, it's all a bit...hacked away.
0:12:23 > 0:12:30I think as soon as you cut yourself you lost your confidence and things started to run away with you.
0:12:30 > 0:12:36- I want you to get your confidence back because I think you can cook a bit.- Thank you.
0:12:36 > 0:12:41I was very nervous when I walked in. I think I panicked a little bit.
0:12:41 > 0:12:45Hopefully, I'll try not to cut my finger in the next round.
0:12:45 > 0:12:51Speech has made a squid, chorizo and tomato stew, served over garlic potatoes.
0:12:54 > 0:13:01You're the only person in the room to take that outside membrane off. I think it looks proper handsome.
0:13:01 > 0:13:03All right.
0:13:12 > 0:13:17The flavours in there are really impressive. Sweet tomato, a little bit of garlic,
0:13:17 > 0:13:23the chorizo is spilling that paprika flavour, the squid's cooked, the potatoes are soft.
0:13:23 > 0:13:29- That is one of the most impressive mystery box rounds I've seen. - Thank you.
0:13:29 > 0:13:33- You are very impressive. - Ah, thank you.
0:13:33 > 0:13:39This is brilliant. It's comforting, it's interesting, it's exciting, it looks beautiful.
0:13:39 > 0:13:42You're rocking. You are rocking.
0:13:43 > 0:13:46I quite enjoyed it.
0:13:46 > 0:13:50I kind of got into a bit of a relaxed state
0:13:50 > 0:13:55and tried to imagine I was just at home. Yeah.
0:14:01 > 0:14:07Gentlemen, I think you'll have to really fight hard for this one. And wait for the next one!
0:14:07 > 0:14:10Thanks very much. Off you go.
0:14:12 > 0:14:15- Give us some skin. - Respect, man.
0:14:15 > 0:14:18That was fantastic.
0:14:18 > 0:14:26Today started with a huge amount of nerves. Joe was so nervous, he cut two fingers off and lost his way.
0:14:26 > 0:14:28His dish sort of reflected it.
0:14:28 > 0:14:35I think Speech is amazing. I hope she can keep it up. That array of textures and flavours is brilliant.
0:14:35 > 0:14:40Speech was the only one to clean the squid properly and take the membrane off. Delicious.
0:14:40 > 0:14:44Les had something in the bank. He knew how to make beurre blanc.
0:14:44 > 0:14:50- Actually, not too bad. - He started without a plan, but there's hope.
0:14:50 > 0:14:56Matthew was going to make a risotto-type paella thing and that's exactly what he did.
0:14:56 > 0:15:00Adding cream to that rice made the whole thing sticky.
0:15:01 > 0:15:07Three competent cooks and one who looks like a serious contender, but we know anything can happen.
0:15:12 > 0:15:18The palate test. I'll cook a dish, we'll give the dish to our celebrities, ask them to taste it
0:15:18 > 0:15:22and write down what ingredients they think make the dish up.
0:15:22 > 0:15:28The dish is fig and cardamom tarte tatin with a pistachio and caramel crunch
0:15:28 > 0:15:32and orange and rose water cream with pistachio praline.
0:15:32 > 0:15:37It's a good palate test. There aren't that many ingredients.
0:15:38 > 0:15:42John starts with the filling for the tart.
0:15:43 > 0:15:49On the heat. A couple of cardamom pods in each one just to flavour the sugar.
0:15:54 > 0:16:00- The sugar is starting to caramelise very quickly.- That's lovely. That is lovely.
0:16:00 > 0:16:06You see this one here? It's almost burnt. Smoke is coming out. That's how far you've got to go.
0:16:06 > 0:16:09Let that cool down a bit.
0:16:09 > 0:16:14And now our figs go in to the tart itself.
0:16:18 > 0:16:21Now do the same with the second one.
0:16:22 > 0:16:28- Next, John prepares the pastry. - The tops, of course, must be bigger than the pan.
0:16:28 > 0:16:32If the tops aren't big enough, you won't be able to tuck them in.
0:16:32 > 0:16:37It's about encasing all the filling inside the tart.
0:16:38 > 0:16:43Figs are cold, not hot. Really important.
0:16:43 > 0:16:47If the figs are hot, then the pastry will start to melt.
0:16:47 > 0:16:53Then it doesn't actually cook properly and you end up with raw pastry that tastes like cheese.
0:16:57 > 0:17:00Now they go into an oven at 220
0:17:00 > 0:17:03for about 18-20 minutes.
0:17:06 > 0:17:11While the tart's in the oven, I'll make the praline. Lots of sugar.
0:17:11 > 0:17:14A tiny amount of water.
0:17:14 > 0:17:20And then put on the stove. Whilst the caramel cooks, toast the nuts.
0:17:20 > 0:17:26- You make the caramel, then add the nuts to it.- It won't work if you put the nuts in the sugar?- No.
0:17:26 > 0:17:31There's oil in the nuts so the sugar will crystallise.
0:17:31 > 0:17:35- See that caramel now? It's almost burnt.- It has a bitterness.
0:17:35 > 0:17:38That's when you add your nuts.
0:17:41 > 0:17:43And that's the praline.
0:17:43 > 0:17:48And then pour your praline out onto a tray.
0:17:48 > 0:17:52Let that cool. And we'll make a flavoured cream.
0:17:52 > 0:17:56Just grate a little bit of orange rind, not the zest,
0:17:56 > 0:17:59and then vanilla,
0:17:59 > 0:18:01rose water,
0:18:01 > 0:18:03the orange flower water.
0:18:03 > 0:18:06And now to whip the cream.
0:18:09 > 0:18:12- That's getting thicker.- Yeah.
0:18:13 > 0:18:16Add some cream to that first.
0:18:16 > 0:18:18Swill it around.
0:18:21 > 0:18:26Now what haven't I put in there, Mr Wallace?
0:18:26 > 0:18:28- Sugar.- That's right.
0:18:33 > 0:18:36Once the praline has cooled,
0:18:36 > 0:18:40John blitzes some to create the pistachio crunch.
0:18:45 > 0:18:49I'm going to take these tarts out.
0:18:51 > 0:18:55Let them just stop cooking for a second.
0:18:56 > 0:18:57Wey!
0:18:59 > 0:19:01- Take our praline.- Mmm.
0:19:09 > 0:19:15- Fig tart, a touch of praline and orange and rose water cream. - Very, very good.
0:19:15 > 0:19:20All flavours discernible, all skills there are achievable.
0:19:20 > 0:19:25Let's get 'em in and give 'em your dish. I'm looking forward to this.
0:19:39 > 0:19:44This is a palate test. In front of you is a dish I've cooked for you.
0:19:50 > 0:19:54We would like you to taste that dish and write down on the piece of paper
0:19:54 > 0:19:59exactly what you think went to make up that dish.
0:19:59 > 0:20:03It's pud time!
0:20:08 > 0:20:13I know that green thing, but I can't think of the name of it.
0:20:15 > 0:20:19Is that called a capsicum or something?
0:20:21 > 0:20:26That's the zest of orange and obviously pistachio.
0:20:26 > 0:20:28Expert(!)
0:20:31 > 0:20:34I've got a couple of things.
0:20:34 > 0:20:38There's something really strong in there. I'm not sure what it is.
0:20:38 > 0:20:42It's kind of like an aniseed-y flavour.
0:20:42 > 0:20:46That's got quite a distinctive flavour.
0:20:48 > 0:20:54I'd love to tell you what that flavour was. I could try it again a million times,
0:20:54 > 0:20:59but I think I've recognised the ones I'm going to recognise.
0:21:03 > 0:21:07Now you've tasted the dish, we're going to ask you to cook it.
0:21:07 > 0:21:14Underneath that cloth on your bench are all the ingredients John used to make that lovely pudding.
0:21:14 > 0:21:19But be careful - there's some there that he didn't use.
0:21:19 > 0:21:23We're going to give you 45 minutes to make it. Off you go.
0:21:29 > 0:21:34The ingredients have been separated into three groups - those to make the tart, the cream
0:21:34 > 0:21:37and the praline.
0:21:37 > 0:21:42But with no recipe, they'll have to rely on their palate and skill.
0:21:46 > 0:21:50I've never done a dessert in my life. I haven't got the foggiest.
0:21:52 > 0:21:58Joe, as much as I like the guy, has no idea what to do or where to start.
0:21:58 > 0:22:00I haven't got a clue.
0:22:07 > 0:22:11Matthew's always seemed like a cool character, but he looks shaky now.
0:22:11 > 0:22:15I've not done a tart before. I don't know what on earth I'm doing.
0:22:15 > 0:22:19But he's approaching it in the right manner and trying to work it out.
0:22:28 > 0:22:33- Well, chef, would you like to tell me anything?- No.
0:22:33 > 0:22:3815 minutes have gone. That means you've got 30 minutes left.
0:22:46 > 0:22:50The hardest part is there just not being a recipe here.
0:22:50 > 0:22:54I think this is how you make the praline.
0:22:59 > 0:23:04I've cooked a tart before, but never anything quite this complex.
0:23:06 > 0:23:12My concern is that what is presently going on around the outside of us is frightening me!
0:23:15 > 0:23:19Les has lined a small fry pan with puff pastry,
0:23:19 > 0:23:24has put it in the oven and I think he's going to fill it with figs.
0:23:24 > 0:23:27- That ain't going to work. - Uh-oh!
0:23:27 > 0:23:31Doesn't look quite right, but we'll see.
0:23:36 > 0:23:38I'm just not sure I'm doing it right.
0:23:38 > 0:23:45Speech is the only person who correctly has the pastry on top of the fruit in the oven.
0:23:54 > 0:23:56What can you do?
0:23:59 > 0:24:02I've got to laugh. I'd cry otherwise.
0:24:02 > 0:24:04You are halfway.
0:24:22 > 0:24:27Les right now is spooning cream into a squeezy bottle!
0:24:27 > 0:24:29Not into a piping bag.
0:24:29 > 0:24:34But Matthew is piping like he's a pastry chef.
0:24:34 > 0:24:39I'm not sure about the tart, but the accompaniments are working.
0:24:39 > 0:24:42Our last 10 minutes.
0:24:42 > 0:24:47- I've got on my knees. - You can still save it.- I'm praying!
0:24:50 > 0:24:53It's at the mercy of the oven now.
0:24:57 > 0:25:01Four minutes left, guys. You should be thinking about your plates.
0:25:08 > 0:25:1230 seconds left to finish off your dish.
0:25:13 > 0:25:17Guys, that's it. Time's up.
0:25:21 > 0:25:26Ah...thank you very much indeed. Bring your plates up.
0:25:37 > 0:25:44What we asked you to replicate was a fig tarte tatin or upside down fig tart flavoured with cardamom,
0:25:44 > 0:25:50served with praline, praline dust and an orange and rose water scented cream.
0:25:53 > 0:25:57I can say this to you, very openly...
0:25:57 > 0:26:00- Wow! - LAUGHTER
0:26:03 > 0:26:08Only one of you put the tart the right way up in the oven and that was Speech.
0:26:08 > 0:26:15Everybody else laid the fruit on top of the pastry, which is why you've had such problems with your pastry.
0:26:15 > 0:26:18Shall we start with you, Joe?
0:26:30 > 0:26:34The figs are nice and juicy. They're cooked.
0:26:34 > 0:26:39I like that. I also like the flavour you got into your cream with orange zest.
0:26:39 > 0:26:46You even managed to make praline. Well done. Your biggest problem is the tart itself.
0:26:46 > 0:26:50- Yeah, OK.- From where you were, just standing staring at it,
0:26:50 > 0:26:58- hoping it was going to whisper how to do it, to actually producing something. Well done.- Thanks.
0:26:58 > 0:27:04Your cream's slightly over-whipped. The pastry is soggy because you baked it with the figs on top
0:27:04 > 0:27:08and the juice comes out of the figs and the pastry goes soggy.
0:27:08 > 0:27:12Considering the flap you were in, I'm impressed.
0:27:12 > 0:27:14- Thanks.- I'm impressed.
0:27:15 > 0:27:21It was tough. Completely outside my comfort zone when it comes to the dessert side of things.
0:27:21 > 0:27:26I'm happy to have got through that bit, to be honest.
0:27:26 > 0:27:28Your turn, Matthew.
0:27:33 > 0:27:36Look at the quality of your piped cream! Mate, that is impressive.
0:27:36 > 0:27:44- Don't look any further! - Good piping.- Cheers. - As for the rest of it...wow!
0:27:44 > 0:27:46- Dog's dinner.- Yeah.
0:27:58 > 0:28:03The figs are nice, the pastry is a write-off. A complete write-off.
0:28:03 > 0:28:09Interesting that you've sweetened the nuts on here, but you haven't sweetened the cream.
0:28:09 > 0:28:16If you take a mouthful of the soggy pastry and the cream, it's OK because it's so sweet.
0:28:16 > 0:28:22- I like the praline a lot. I really don't like your tart. - Fair enough!
0:28:22 > 0:28:28I hate pastry. I'm not too fond of nuts, not too fond of cream and I don't eat a lot of desserts.
0:28:28 > 0:28:34If you could pick a challenge that I wouldn't want to do, it'd be that one.
0:28:36 > 0:28:39Les, you're up next.
0:28:51 > 0:28:57You put the pastry underneath the figs, not on top, so there's no way it's going to rise.
0:28:57 > 0:29:00What I like though,
0:29:00 > 0:29:04you have seasoned the cream and the nuts really well.
0:29:04 > 0:29:06Both really nice and sweet.
0:29:06 > 0:29:11There is some citrus zest going through the cream. This hints at a decent palate.
0:29:11 > 0:29:13Thank you.
0:29:15 > 0:29:18Your food looks a fright, but tastes really good.
0:29:18 > 0:29:23- OK.- You haven't got any caramel inside your tart where the pastry is undercooked,
0:29:23 > 0:29:28but what you do have is this wonderful richness of star anise and lots of cardamom,
0:29:28 > 0:29:32so it's wonderful and spicy with those soft and sweet baked figs.
0:29:32 > 0:29:37There was no star anise in my recipe at all, but I might even nick that idea, Les!
0:29:37 > 0:29:41- You never thought I'd say that to you after what you were cooking for us.- No.
0:29:41 > 0:29:45I don't know whether I've shown them I've got good dessert skills.
0:29:45 > 0:29:51I think I've shown them that I can pull something like a rabbit out of the hat at the last minute.
0:29:51 > 0:29:53Speech...
0:29:59 > 0:30:01Your tart is up the right way.
0:30:01 > 0:30:06It's been upside down, so we've got lovely caramel inside, cardamom.
0:30:06 > 0:30:12Your figs are cooked, your cream has got flecks of orange and bits of vanilla. Your praline looks great.
0:30:12 > 0:30:14I'm really pleased, Speech.
0:30:21 > 0:30:26I really like that praline, crunchy and crisp with your pistachio nuts inside.
0:30:26 > 0:30:31Your fig tart has got a crispy outside, some sauce in the centre.
0:30:31 > 0:30:33I like the fragrance of your cream.
0:30:33 > 0:30:39I think you've worked really well. You worked it all out. Not a bad job at all, Speech. I like it.
0:30:40 > 0:30:46What really impresses me about your cooking here is that dust.
0:30:46 > 0:30:50John had made it from praline that he had whizzed up.
0:30:50 > 0:30:57You didn't know that, so to create the same thing, you did the nuts, a bit of lime zest and the sugar.
0:30:57 > 0:31:01That's your palate working it out and I find that really impressive.
0:31:01 > 0:31:03I was in at the deep end
0:31:03 > 0:31:06and I kind of like that.
0:31:06 > 0:31:08I like being under pressure.
0:31:10 > 0:31:14Not a bad day. Not a bad day at all.
0:31:16 > 0:31:19Tomorrow is a new day and it's just going to get tougher.
0:31:19 > 0:31:22- Thanks very much. Off you go. - Thank you.
0:31:33 > 0:31:37An interesting day, lots of ups and downs.
0:31:37 > 0:31:40I am impressed with Speech.
0:31:40 > 0:31:45That lady looks like she's got real talent coming from her fingertips, John. She's a cook.
0:31:45 > 0:31:47Very good mystery box, good palate
0:31:47 > 0:31:52and able to cook and re-create that dish pretty well indeed. She's made a proper mark.
0:31:52 > 0:31:57Absolutely. That's a really good start from her. Let's see if she can keep it going.
0:31:57 > 0:32:03I think I've impressed John and Gregg. I've got to try and keep them impressed.
0:32:03 > 0:32:06- Matthew is a decent cook. - Matthew had a decent squid test.
0:32:06 > 0:32:13You could see the way he piped the cream that he cooks. But I think desserts is Matthew's Achilles heel.
0:32:13 > 0:32:18I haven't bathed myself in glory, but I haven't sunk to the bottom of the ocean, so middle of the road.
0:32:18 > 0:32:24A lot of improvement can be made, but I'm up for the challenge and I hope I can progress further.
0:32:24 > 0:32:28I still don't think that Joe has recovered from cutting his fingers.
0:32:28 > 0:32:31Joe may not be a cook, but he's got a great spirit
0:32:31 > 0:32:36because Joe didn't have a clue and still managed to get a dish up.
0:32:36 > 0:32:38It didn't really come my way today,
0:32:38 > 0:32:43but hopefully, I'll be able to improve and get more confident and go from there.
0:32:43 > 0:32:47Les may not have the technical knowledge, but he has a good palate.
0:32:47 > 0:32:50There are things that he does I really like.
0:32:50 > 0:32:55I like the fact he put lots of star anise and cardamom in with the caramel. Really clever.
0:32:55 > 0:33:01I find it difficult to go off-piste the way we had to in both challenges today.
0:33:01 > 0:33:05But having said that, I enjoyed it. It's scary, but it's fun.
0:33:05 > 0:33:11It's been a fascinating day. Tomorrow is going to be something completely different.
0:33:11 > 0:33:14We'll send these four to cook for the general public.
0:33:24 > 0:33:27After surviving the MasterChef kitchen,
0:33:27 > 0:33:32the celebrities are now being sent into the nerve-racking world of mass catering.
0:33:32 > 0:33:38We probably are going to be doing a lot of covers today and that's quite daunting.
0:33:38 > 0:33:43I'm very excited, just because I kind of like being in at the deep end.
0:33:54 > 0:33:59Good morning. You've obviously noticed there's three, not four of you.
0:33:59 > 0:34:03Poor Joe is unwell and he can't take part in this challenge.
0:34:04 > 0:34:06Welcome to Surrey Sports Park.
0:34:06 > 0:34:10This is the training ground of Harlequins Rugby Football Club.
0:34:10 > 0:34:15Today, you are going to be cooking lunch for 120 people.
0:34:15 > 0:34:18NERVOUS LAUGHTER OK!
0:34:18 > 0:34:22What we want from you, three different main courses, 40 portions of each,
0:34:22 > 0:34:27and then 60 portions of two different types of dessert.
0:34:28 > 0:34:31Now, I've regularly watched these guys play.
0:34:31 > 0:34:35If I were you, I would not upset them.
0:34:35 > 0:34:37Off you go.
0:34:40 > 0:34:46Harlequins is globally renowned as one of the greatest international rugby clubs.
0:34:46 > 0:34:52They are 2012 rugby union Premiership champions
0:34:52 > 0:34:57and the squad includes both England and New Zealand international players.
0:34:57 > 0:35:02Today, in preparation for a Premiership match, they have a strict training schedule,
0:35:02 > 0:35:04broken only by an hour for lunch.
0:35:07 > 0:35:12The trio will be under the guidance of chef Susie McCourt.
0:35:12 > 0:35:18Today, we're cooking for some very important guys, the Harlequins rugby team.
0:35:18 > 0:35:22There's loads of ingredients here, all stuff available in their diet.
0:35:22 > 0:35:27The thing to remember, it's quality, but it's quantity. They eat an enormous amount of food.
0:35:27 > 0:35:32Have a look, see what menus you can come up with and I'll catch up with you later.
0:35:32 > 0:35:33Whoa!
0:35:33 > 0:35:38Working together as a team, the celebrities now have two and a half hours
0:35:38 > 0:35:44to prepare three main courses and two puddings from a range of ingredients,
0:35:44 > 0:35:48including pork, lamb mince,
0:35:48 > 0:35:50chicken and salmon,
0:35:50 > 0:35:54as well as vegetables, fruit,
0:35:54 > 0:35:56larder ingredients and spices.
0:35:57 > 0:36:04- I think we should go with salmon as one of the dishes.- We've got three main dishes, haven't we?- Yeah.
0:36:04 > 0:36:07We should do two meat and one fish, shouldn't we?
0:36:08 > 0:36:12- What about some chorizo? - Yeah, that would be nice.
0:36:12 > 0:36:16Would that go nicely with the fish or not? With salmon...? No.
0:36:16 > 0:36:19It's daunting.
0:36:19 > 0:36:23It's just so many. How do you know what 120 plates of food look like?
0:36:23 > 0:36:26Chicken and pork pie or chicken pie?
0:36:26 > 0:36:30I don't know how I feel about pastries. Do you know what I mean?
0:36:30 > 0:36:33- We could put mashed potato on top. - OK.
0:36:33 > 0:36:36It's the first time I'll be cooking for more than eight,
0:36:36 > 0:36:42so 120 big rugby guys that are starving hungry, it's going to be a massive challenge.
0:36:42 > 0:36:44- Chicken and chorizo? - Chicken and chorizo pie?- Yeah.
0:36:44 > 0:36:48- What about a bread-and-butter pudding?- That's a good idea.
0:36:48 > 0:36:53There's everything here that kind of looks like it would make a trifle.
0:36:53 > 0:36:58I know absolutely nothing about rugby, but I know they're big guys,
0:36:58 > 0:37:00so they'll want to be fed well.
0:37:00 > 0:37:02What have you selected so far?
0:37:02 > 0:37:05We're doing chicken, beef and salmon.
0:37:05 > 0:37:10- Can I stop you there? That's lamb mince. - OK, shall we make a shepherd's pie?
0:37:10 > 0:37:14- OK, yeah.- Are you doing anything with the chicken or the pork?
0:37:14 > 0:37:20- What are we doing?- Chicken. - With a potato top because they're not allowed pastry.- OK.
0:37:20 > 0:37:25- Music to our ears. - Can I just ask one question? Is there a team leader or a captain?
0:37:25 > 0:37:28- No.- Speech should be our team leader.
0:37:28 > 0:37:31You'll have to have a leader, guys. It's a team.
0:37:31 > 0:37:34- OK.- Speech, you've been the strongest so far.- I'll do it.
0:37:34 > 0:37:40- All right...- Sorry, Speech? - OK, I'll do it.- It was, "All right, I will do it!"- Yeah!
0:37:40 > 0:37:46You're going to have to get a move on, guys, otherwise you're going to run out of time.
0:37:47 > 0:37:49Chicken...
0:37:49 > 0:37:53They've got an idea of what they want to do, but I'm a bit apprehensive.
0:37:53 > 0:38:00I do this on a daily basis. I want these guys to get fed. Fingers crossed, we'll be OK.
0:38:12 > 0:38:15Speech, tell me, what's the plan?
0:38:15 > 0:38:20We're doing a chorizo and chicken stir-fry.
0:38:20 > 0:38:23We also have salmon with like a cream sauce.
0:38:24 > 0:38:29And then there is the...lamb, shepherd's pie.
0:38:29 > 0:38:34The desserts are pineapple and banana trifle
0:38:34 > 0:38:36and bread-and-butter pudding.
0:38:36 > 0:38:41I think it sounds brilliant, but I don't know how much these boys will like salmon and cream.
0:38:41 > 0:38:47- When did you last eat fish and cream together that wasn't in a fish pie?- I don't remember.
0:38:47 > 0:38:49Thank you.
0:38:52 > 0:38:57Speech's first job is to get the meat prepped and in the oven.
0:38:57 > 0:39:01It's the policy to steam it as a healthy alternative to frying.
0:39:01 > 0:39:03Jeez!
0:39:07 > 0:39:11My job at the moment is to prepare all the veg.
0:39:11 > 0:39:16We can't make anything without everything being chopped, peeled and washed and getting ready.
0:39:16 > 0:39:19At the moment, that's my job.
0:39:19 > 0:39:22- Chef, I've got the carrots for you! - Thank you very much.
0:39:23 > 0:39:27Across the kitchen, Les gets going with the trifle.
0:39:31 > 0:39:33Yeah, it is a lot to do.
0:39:33 > 0:39:39I'm not as worried about the bread-and-butter pudding because it doesn't take as long to prepare.
0:39:39 > 0:39:43Right, this has to go into the freezer to set.
0:39:46 > 0:39:49I think their dishes are actually really good.
0:39:50 > 0:39:52Chicken and chorizo with rice.
0:39:52 > 0:39:56We've also got a really wonderful cottage pie.
0:39:56 > 0:40:01I'm really happy with the menu. I'm just not sure they're going to get it all out
0:40:01 > 0:40:06if they leave the bulk of the prep to Matthew and they give Les just the desserts.
0:40:06 > 0:40:10I hope that Les can get his head around how much prep he's got to do
0:40:10 > 0:40:14before he starts to assemble those desserts.
0:40:14 > 0:40:18I don't think Les has actually got an easy task at all.
0:40:18 > 0:40:24While Matthew continues to prep the veg, Susie has spotted a problem with the meat.
0:40:24 > 0:40:27Speech, there's not enough meat in that oven cooking.
0:40:27 > 0:40:32- Really?- You've probably got 20 portions of chicken and 20 portions of mince.
0:40:32 > 0:40:37- All the rest of the meat is in the fridge. You need to put more on.- OK.
0:40:37 > 0:40:41- You haven't got all the meat on? - I thought that was it. I didn't know there was more.
0:40:42 > 0:40:45OK, so we need both of these?
0:40:45 > 0:40:47Wow! OK.
0:40:47 > 0:40:49- OK.- And...
0:40:51 > 0:40:57- Your own body weight in diced chicken. I'll carry that for you. Come on.- Oh, my goodness!
0:41:02 > 0:41:06With an hour already gone, Speech calls Matthew in to help.
0:41:06 > 0:41:12- You want all this in? - Yeah, all in the steamer, but it can't be thicker than that, really.
0:41:12 > 0:41:14Yeah.
0:41:15 > 0:41:18I couldn't even tell when I was looking at how much I did
0:41:18 > 0:41:22that it wouldn't be enough. I couldn't see that.
0:41:23 > 0:41:27There's a lot to do, but I think we're going to do it. I'm confident.
0:41:27 > 0:41:32Over on desserts, Les is cracking on with the trifle.
0:41:34 > 0:41:38- We have set jelly!- And the fruit next.- We have the start of a trifle!
0:41:40 > 0:41:43But he has hit a problem with his custard.
0:41:43 > 0:41:45I'm trying to save my custard.
0:41:45 > 0:41:49It's kind of got a bit cloggy,
0:41:49 > 0:41:52so I'm going to add it in little dribs and drabs.
0:41:54 > 0:41:56I need it for both of my dishes.
0:41:59 > 0:42:03Right, guys, we've got just over an hour now to go before service.
0:42:03 > 0:42:08- Has anyone put the potatoes on yet for your shepherd's pie? - I'm just about to do that.
0:42:08 > 0:42:12You've got to get those potatoes on to cook or they won't be ready.
0:42:12 > 0:42:15We need the potatoes on!
0:42:20 > 0:42:23They don't make plastic bags like they used to.
0:42:27 > 0:42:31What you'll have to do, I think, is the pie mixture, no time,
0:42:31 > 0:42:34- steam them, then slice them and put them on the top.- OK.
0:42:34 > 0:42:38- So, you'll need some melted butter to go on top.- OK.
0:42:40 > 0:42:44Worried, because I just can't see it coming together.
0:42:44 > 0:42:50They've got their own little jobs, but they're not communicating what's ready, what isn't ready.
0:42:53 > 0:42:55John is also concerned.
0:42:55 > 0:43:01Speech, can you tell me, please, where the shepherd's pie filling is, please?
0:43:02 > 0:43:05At the moment, it's some lamb in a pot.
0:43:05 > 0:43:10Could you lay everything you need for that shepherd's pie on that bench?
0:43:10 > 0:43:16- Yeah.- Bring everything for your chicken and your stuff for your stir-fry here, so it's ready to go.
0:43:16 > 0:43:19Get yourselves organised and then we can go.
0:43:23 > 0:43:26There will be a time when they have to come together
0:43:26 > 0:43:30and work really hard to make sure those dishes are complete.
0:43:33 > 0:43:39My concern is they'll get the call, "There's ten minutes to go," and it won't be ready to go out.
0:43:43 > 0:43:47Les, meanwhile, has finally started the bread-and-butter pudding.
0:43:48 > 0:43:53Bread-and-butter pudding, 60 portions, for sportsmen.
0:43:53 > 0:43:59We're talking about a lot of loaves of bread, a lot of buttering and lots of custard.
0:44:09 > 0:44:11What the hecky-decky is that?
0:44:11 > 0:44:14That is Les's bread-and-butter pudding.
0:44:16 > 0:44:18Something wrong with it, John? >
0:44:20 > 0:44:23With time running out, John decides to step in.
0:44:23 > 0:44:28I'll start these bread-and-butter puddings. I won't let this happen.
0:44:28 > 0:44:31- Finish the trifles off for me, OK? - Yeah.
0:44:41 > 0:44:44We've promised the Harlequins dessert.
0:44:44 > 0:44:49Can you imagine that food to be served to these guys? No way!
0:44:49 > 0:44:53How bad was the first bread-and-butter pudding...? Oh, no!
0:44:53 > 0:44:57I'm doing a quick version, which is not every bit buttered,
0:44:57 > 0:45:02lots of fruit and then it will just go in the oven for about 20 minutes.
0:45:06 > 0:45:11I'm feeling a bit disappointed about my bread-and-butter pudding debacle,
0:45:11 > 0:45:13but the trifle, I think, is OK.
0:45:20 > 0:45:22WHISTLES A TUNE
0:45:25 > 0:45:28With lunch fast approaching,
0:45:28 > 0:45:31the Harlequins' morning training is nearly over.
0:45:31 > 0:45:35You can't be a professional athlete without the right fuel in your body.
0:45:35 > 0:45:42It's very important they get fed the right stuff at the right time, so we can manage their training day.
0:45:42 > 0:45:47We've had two hours of training. We need to eat and be back out again within a certain period.
0:45:47 > 0:45:51A lot of people need to be fed very quickly with the right stuff.
0:45:58 > 0:46:01Back in the kitchen, things aren't going to plan.
0:46:01 > 0:46:05- I need that out of there. This will be your mixing bowl.- OK. Sorry.
0:46:05 > 0:46:08Watch out for the floor, guys, please.
0:46:08 > 0:46:10Whoa!
0:46:11 > 0:46:16I'm hubble, bubble, toil and trouble, cauldrons burn.
0:46:16 > 0:46:18I'm making a magic spell in the kitchen sink.
0:46:18 > 0:46:21We've sanitised it, we've cleaned it.
0:46:25 > 0:46:31I've been a judge on MasterChef for a long time, but I've never seen a kitchen in such disarray.
0:46:31 > 0:46:35There's only three of them in here, they're a man down and it shows.
0:46:35 > 0:46:37I can't see lunch being on time.
0:46:42 > 0:46:45While the players begin queueing up outside,
0:46:45 > 0:46:48the salmon isn't even in the oven.
0:46:48 > 0:46:51We have about 13 minutes!
0:46:53 > 0:46:57Susie the chef looks very stressed indeed.
0:47:03 > 0:47:06There's one more tray. I'll get the other tray...
0:47:06 > 0:47:10There's five minutes till lunch and Speech finally gets the salmon in to cook.
0:47:11 > 0:47:14That's 15 minutes minimum.
0:47:14 > 0:47:17I am really getting worried now.
0:47:18 > 0:47:20I do this every day for them
0:47:20 > 0:47:24and I've never let them down yet, so I don't want it to happen today.
0:47:24 > 0:47:29You need trays to put your chicken in, so they can go outside, yeah?
0:47:30 > 0:47:32Can you take this one out?
0:47:39 > 0:47:43- The rice is out.- Yeah.- The noodles are out. The chicken's out.
0:47:45 > 0:47:47With 120 people waiting,
0:47:47 > 0:47:50Speech decides the salmon is ready.
0:47:56 > 0:47:59It's cooked. That's how I want it.
0:48:00 > 0:48:02The salmon's going out.
0:48:08 > 0:48:11Mate, it looks all right. Look at that!
0:48:11 > 0:48:16- Whoa, don't drop it!- I didn't. - Not now.- Can you shut the door behind me? Thank you.
0:48:19 > 0:48:21All right, boys?
0:48:21 > 0:48:23I hope you're not hungry(!)
0:48:23 > 0:48:26I wanted to do burgers, but she wouldn't let me.
0:48:26 > 0:48:29CHEERING
0:48:32 > 0:48:37Ten minutes after service was due to start, all the dishes are out -
0:48:37 > 0:48:40chicken and chorizo stew with rice,
0:48:40 > 0:48:47shepherd's pie and Asian salmon served with noodles and steamed vegetables.
0:48:50 > 0:48:52Yeah, that's raw, that's raw.
0:48:52 > 0:48:56- It's not cooked. Take it back. - No, it's not.- It's not cooked?!
0:48:56 > 0:48:58It's not cooked.
0:48:59 > 0:49:01JEERING
0:49:02 > 0:49:05- JOHN: - In the steam oven. It'll take two minutes.
0:49:10 > 0:49:17- If you want salmon, it's about four minutes. Is that all right?- If not, you can come and help yourselves.
0:49:17 > 0:49:20- You can come back. - This is chicken and chorizo stew.
0:49:20 > 0:49:22Turmeric rice.
0:49:22 > 0:49:24We've got shepherd's pie.
0:49:32 > 0:49:35- Training hard?- Always.- Always?
0:49:36 > 0:49:42Just two dishes are out and the Harlequins are helping themselves to generous portions.
0:49:45 > 0:49:47The chicken's going down very well.
0:49:48 > 0:49:53The chicken was really good. It had a proper kick. The rice went well with it.
0:49:53 > 0:49:55It was very nice.
0:49:57 > 0:50:01Here is a chicken and chorizo, tomato stew with rice.
0:50:01 > 0:50:05Most of this work, in fact, nearly all the work was Speech.
0:50:08 > 0:50:13The brown rice flavoured with turmeric and steamed is really tasty
0:50:13 > 0:50:16with that spicy chorizo, the tomato and the chicken.
0:50:16 > 0:50:20It is a little bit over-seasoned, but actually not bad.
0:50:20 > 0:50:24My only complaint is the size of the lumps of chorizo.
0:50:39 > 0:50:44The shepherd's pie is also in heavy demand and the salmon is still not out.
0:50:44 > 0:50:48- Go and have a look at the salmon. - Can I take this?- You can.
0:50:54 > 0:51:00The shepherd's pie was good. It was a bit different with the potato not being mashed on top, but I liked it.
0:51:00 > 0:51:06The portion sizes were really good. I think, for us lot, that's the most important thing, really.
0:51:06 > 0:51:10For the main, I had the shepherd's pie and it was OK.
0:51:10 > 0:51:14The meat was a bit dry, the seasoning was OK. A good effort.
0:51:21 > 0:51:24This shepherd's pie really is down to Matthew.
0:51:27 > 0:51:30I actually think it's quite tasty.
0:51:30 > 0:51:34It's a bit dry. That's the issue. It could do with some gravy.
0:51:34 > 0:51:39I would have preferred mashed potato but they were running out of time.
0:51:39 > 0:51:43He put the sliced potatoes on. But it's good. I'd definitely eat it.
0:51:49 > 0:51:52The salmon is finally served.
0:51:53 > 0:51:59There's a lot of portions going on. There's like four portions for one person happening.
0:51:59 > 0:52:03But I can see why. They're big guys.
0:52:22 > 0:52:26Yeah, the salmon, that was definitely my favourite dish.
0:52:26 > 0:52:29Real Asian flavours, so it was really tasty.
0:52:32 > 0:52:34The salmon was beautiful.
0:52:34 > 0:52:37Rich flavours. A bit of a kick which was good.
0:52:37 > 0:52:41The salmon was succulent. It was light, it was really nice.
0:52:41 > 0:52:47- Have you got any more salmon? - The salmon's all finished. - It's been a hot favourite then.
0:52:53 > 0:52:58There is a really nice, sweet, but salty sauce across the top.
0:52:58 > 0:53:01I also like the steamed vegetables. Very healthy.
0:53:01 > 0:53:07Steamed fish, noodles, no butter, a little bit of soy sauce and some peppers and leeks. Not bad.
0:53:11 > 0:53:17With the main course finished, Les brings out his banana and pineapple trifle.
0:53:28 > 0:53:31You haven't tasted it yet and you're going, "Uh-uh!"
0:53:31 > 0:53:37- The other dessert is John's bread-and-butter pudding. - Want a bit of both?
0:53:57 > 0:54:00- Do you want the star fruit? - Yes, please.
0:54:05 > 0:54:09I had the trifle. It was very nice, very colourful. Nice fruit in there.
0:54:09 > 0:54:12Nice and fresh. The cream was very nice.
0:54:13 > 0:54:16The trifle was wholesome, to be honest.
0:54:16 > 0:54:19But altogether, not a bad dish.
0:54:22 > 0:54:26Right, dessert time. Well, look at that!
0:54:29 > 0:54:34Do you know, it's all right. It's got the taste of trifle.
0:54:34 > 0:54:39It's got cream, it's got custard, it's got jelly, it's got fruit. It just looks an absolute fright!
0:54:53 > 0:54:57We normally don't get pudding, so it was nice to get pudding.
0:54:57 > 0:55:02I prefer chocolate, but if we could get bread-and-butter pudding more often, it would be nice.
0:55:02 > 0:55:07The presentation wasn't great, but we're rugby players, so we're not that particular.
0:55:07 > 0:55:11As long as it's decent and it tastes nice, we're pretty happy.
0:55:12 > 0:55:18The bread-and-butter pudding wins it for me. I've got a clean plate, so I think that says everything.
0:55:18 > 0:55:23I can't remember who made this, but they're obviously past their finest hour!
0:55:25 > 0:55:29I call that my ten-minute bread-and-butter pudding for 60.
0:55:29 > 0:55:34- I couldn't believe the pudding Les was going to serve.- There was no way I could let it go out.
0:55:35 > 0:55:38There's nothing wrong with that.
0:55:38 > 0:55:44- Crispy top, buttery inside, the raisins give it almost a rum flavour and it's perfectly sweet.- Thanks(!)
0:55:46 > 0:55:48- Les, well done. - Well done.
0:55:48 > 0:55:51- Let's have a group hug. - Yes, let's!
0:55:51 > 0:55:54There you go. Well done.
0:55:54 > 0:55:57We got there in the end, but it was traumatic.
0:55:57 > 0:55:59Close to the wire.
0:55:59 > 0:56:02Really close. At least they got fed.
0:56:03 > 0:56:06Speech started off really well.
0:56:06 > 0:56:11She took the initiative to start with, but I think it went downhill as time went on.
0:56:12 > 0:56:16It was so much more difficult than I thought it would be.
0:56:16 > 0:56:18Not having Joe here, we felt that.
0:56:18 > 0:56:23There was a bit extra work to do, but I'm happy with what we've done.
0:56:24 > 0:56:29Matthew concentrated on chopping his vegetables until the 11th hour
0:56:29 > 0:56:33and then actually rushed in and helped when it was needed.
0:56:34 > 0:56:37I loved today. There was a lot of work to be done.
0:56:37 > 0:56:41Thankfully, we got something out that was edible.
0:56:44 > 0:56:47Les worked really hard and he tried his very best.
0:56:47 > 0:56:50He did actually produce an edible trifle,
0:56:50 > 0:56:55but he thought he knew how to make a bread-and-butter pudding.
0:56:55 > 0:57:00I was disappointed that the bread-and-butter pudding didn't even make the oven
0:57:00 > 0:57:05and a little disappointed that John had to step in and help, but we did it.
0:57:05 > 0:57:11We put food out to 120 people and they ate it, which is great.
0:57:12 > 0:57:15All in all, really, a pretty extraordinary day.
0:57:15 > 0:57:19They had to make an enormous volume of food today. They were a man down.
0:57:19 > 0:57:26But they had good ideas and they did manage to get tasty dishes out. I'm really proud of them.
0:57:26 > 0:57:32Tough test and we are hurtling towards a stage where we lose one of these guys. It's all to play for.
0:57:35 > 0:57:38Tomorrow, the pressure intensifies
0:57:38 > 0:57:42as the four celebrities battle to stay in the competition.
0:57:42 > 0:57:47- Come on.- One minute?- Yeah. That's a bit of a disaster, yeah?
0:57:47 > 0:57:51It's just getting on top of me, doing all this stuff.
0:57:51 > 0:57:53The atmosphere's gone frantic.
0:57:53 > 0:57:56They'll be a little while now. Customers are waiting.
0:57:56 > 0:57:59Now it's time for a team challenge.
0:58:00 > 0:58:03It is indeed a battle of the cheesecakes.
0:58:05 > 0:58:07Cowabunga!
0:58:35 > 0:58:38Subtitles by Red Bee Media Ltd