Episode 10 Celebrity MasterChef

It's Celebrity MasterChef.

We've got 16 celebs all hoping to show off their cooking talent.

Whack everything in a pan and see what turns out is a good way to describe my cooking.

They've proved themselves in their own profession. Now let's see if they can cut it in the kitchen.

I'm not outwardly competitive, but I'm quietly confident.

Sauces frighten me a bit. I don't even know what the word "jus" means.

-Cooking doesn't get tougher than this.

-Oi! That's my line!

These four celebrities are taking on the challenge to become the next MasterChef champion,

but at the end of this week only the best cooks will go through.

I'd like to be the first rapper to win MasterChef.

That's my goal. Yeah.

Hopefully, I can do something decent and not make a complete hash of it

and embarrass myself.

I'd love to win. Anybody who says they don't want to win, I think is not being truthful.

It's in my blood that I don't like losing.

I'm here to put up a good showing.

Four new celebrities and our last heat, Mr Wallace.

-Through those doors may come the winner.

-We're about to put them under close culinary scrutiny.

Welcome. A warm welcome to Celebrity MasterChef.

This is the mystery box. Inside that box, we have given you a set of ingredients

and we would like you to cook for us just one dish.

Ladies and gentlemen, reveal your ingredients.

Now you all have one main ingredient. That main ingredient is the humble squid.

The box also includes crab, chorizo,

courgette flowers, asparagus, tomatoes,

chilli, saffron, rice and potatoes.

We're not aiming for the stars at this stage, but something edible would be good.

50 minutes, one dish. Let's cook.

Our contestants are being given an uncleaned whole squid.

They'll have to take that outside membrane off, remove the inside of it and clean it.

Unless you've actually cleaned a squid before, it's a tough one.

I love squid! Here's hoping we get something delicious from one of them.

Mercury Prize-winning rapper Speech Debelle was taught to cook by her Jamaican grandmother.

I'm pretty inventive as a cook. You know, I like to come up with different recipes,

especially that sort of combine my Caribbean background

with my British background. I like to mix those two things.

-All right, Speech, you much of a cook?

-I am.

I do enjoy cooking two maybe three times a week.

I'm into food. It's one of my passions in life. It goes alongside music for me.

-Tell us what you're going to cook.

-The squid and the chorizo in like a tomato sauce.

A little bit of the chilli in there. I've done squid before, for my mates. I did some calamari.

We had calamari and wine.

How far do you think you can go in this competition?

My goal is to at least be a finalist.

-Hey, I like a bit of ambition!

-It might be all right.

She's handled squid before. It doesn't look like anything will faze her. Only time will tell.

You have had 20 minutes. That means you've got 30 minutes left.

-The dangers of the kitchen are worse than the ring, Joe.

-Looks like it.

Undefeated world champion boxer Joe Calzaghe's love of Italian food comes from his family roots.

My grandfather was a cook in Sardinia. My dad, his two brothers and my mum are all really good cooks.

It's time I started to learn how to cook.

-Good to meet you, Joe.

-Nice to meet you.

-Your first five minutes of MasterChef

-and you're bleeding more than in ten years in the ring.

-That's right. It must be the nerves,

trying to slice up the squid and I accidentally sliced my finger.

-You look like you're well on the way. What are you going to cook?

-Just some calamari

-and a bit of a side salad with onions and tomatoes.

-Tell me how much cooking you really do.

Not much at all. I make pasta sauce for my boys.

This will try to motivate me to improve my culinary skills.

Joe, honestly, if it makes you feel any better, just take a jab at John.

I will do when the finger gets better.

By the looks of the coating on the outside of the squid, it should be crispy and really beautiful.

It's what goes with the squid. A tomato and onion salad?

If he's going out first, John, YOU are sacking him because that man has a fearsome reputation.

30 minutes gone. You've got 20 minutes left.

TV presenter and entertainer Les Dennis enjoys cooking for his young family.

The one thing I want from this show is for Gregg to taste something,

it doesn't matter what it is, and go, "That is lovely!" That's all I want.

-Good to meet you, Les. How are you feeling?

-This is probably the most out of my comfort zone I've felt.

-Do you have any idea what you're going to cook for us?

-I'm pan frying the squid in a little lemon

and with a beurre blanc that looks like it's browned off.

A beurre blanc?! Les, you do a lot of cooking, obviously.

I just learnt beurre blanc recently

and thought, "If I get a chance to do it, I'll do it."

Where the beurre blanc sits, with tomatoes, potatoes, squid, I'm not quite sure.

Nor is Les.

You've got just 15 minutes.

England cricketer Matthew Hoggard was part of the 2005 Ashes-winning team.

If somebody asked me what your favourite food is, I'd say, "What day is it?"

I have such a wide variety of tastes that one day it's meat and two veg, the next Indian, Chinese or Thai.

I like all food and lots of it.

Matthew, you actually look like you might know what you're doing.

Looks can be fooling and deceiving. I'm just putting things on and hopefully it'll turn out all right.

That looks like a little risotto.

A little bit of risotto going on. I'll put some squid in it and mix my crab into it to get it flavoursome.

-How much cooking do you do?

-I tend to do quite a bit at home, but normally things that are easy.

I'd love to have the time to go to the market to get the ingredients to cook every day, but you don't,

so you tend to stick with what you know, instead of challenging yourself, which is what I want to do.

-I'm looking forward to this.

-I'm glad YOU are!

-Good luck.

-Thank you.

The addition of cream? Really? Squid and cream with rice?

It's not a rice pudding, Matthew!

You've got give minutes left.

Finish up. You've got one minute.

That's it! Stop! Your time's up.

First up is Les, who has made squid in a beurre blanc sauce

with sauteed potatoes, asparagus and a tomato and basil salsa.

Nice asparagus in a beurre blanc, nice tomato salsa, decent texture on your squid, nice fried potato.

-There are lots of things in this dish that are nice to eat, but they don't match each other.

-Right.

-It doesn't work together, but I could choose bits from it and enjoy lunch.

-Thank you, thank you.

I've been at the Palladium, I've done Royal Varieties on my own, standing up telling jokes,

but that experience is probably the most nervous I've ever been.

Matthew has made squid, crab and chorizo paella with buttered asparagus.

I've no idea what's in the middle of that mound and it frightens me a little bit.

Well, let me help you.

There you go. Now you can see.

The rice is fine, the chorizo paprika flavour is lovely throughout.

The squid is slightly overcooked. The big problem there is the addition of cream.

Cream coating squid, cream coating chorizo, which isn't great.

OK.

I love the fragrance of the lemon and the parsley with the chilli,

your rice is cooked really well. You made a mistake with the cream.

-But I really like your confidence, I really do.

-'Your mind goes blank'

and you think, "What should I do? Where should I start?" So I'm a little bit beating myself up,

but I'm glad I've done the first challenge.

Joe has cooked calamari with garlic potatoes and a tomato and onion salad.

I like the flavour on your potatoes of garlic and lemon,

I like the freshness of tomato and onion, I LOVE your calamari.

But the whole thing looks messy, bit of a fright.

-Before you chop up the tomatoes, think what you'd like to see served with your calamari.

-Yeah.

Joe, I like your crunchy, crispy batter on the outside of your squid. Some of it is really nice.

As for the rest of it, it's all a bit...hacked away.

I think as soon as you cut yourself you lost your confidence and things started to run away with you.

-I want you to get your confidence back because I think you can cook a bit.

-Thank you.

I was very nervous when I walked in. I think I panicked a little bit.

Hopefully, I'll try not to cut my finger in the next round.

Speech has made a squid, chorizo and tomato stew, served over garlic potatoes.

You're the only person in the room to take that outside membrane off. I think it looks proper handsome.

All right.

The flavours in there are really impressive. Sweet tomato, a little bit of garlic,

the chorizo is spilling that paprika flavour, the squid's cooked, the potatoes are soft.

-That is one of the most impressive mystery box rounds I've seen.

-Thank you.

-You are very impressive.

-Ah, thank you.

This is brilliant. It's comforting, it's interesting, it's exciting, it looks beautiful.

You're rocking. You are rocking.

I quite enjoyed it.

I kind of got into a bit of a relaxed state

and tried to imagine I was just at home. Yeah.

Gentlemen, I think you'll have to really fight hard for this one. And wait for the next one!

Thanks very much. Off you go.

- Give us some skin. - Respect, man.

That was fantastic.

Today started with a huge amount of nerves. Joe was so nervous, he cut two fingers off and lost his way.

His dish sort of reflected it.

I think Speech is amazing. I hope she can keep it up. That array of textures and flavours is brilliant.

Speech was the only one to clean the squid properly and take the membrane off. Delicious.

Les had something in the bank. He knew how to make beurre blanc.

-Actually, not too bad.

-He started without a plan, but there's hope.

Matthew was going to make a risotto-type paella thing and that's exactly what he did.

Adding cream to that rice made the whole thing sticky.

Three competent cooks and one who looks like a serious contender, but we know anything can happen.

The palate test. I'll cook a dish, we'll give the dish to our celebrities, ask them to taste it

and write down what ingredients they think make the dish up.

The dish is fig and cardamom tarte tatin with a pistachio and caramel crunch

and orange and rose water cream with pistachio praline.

It's a good palate test. There aren't that many ingredients.

John starts with the filling for the tart.

On the heat. A couple of cardamom pods in each one just to flavour the sugar.

-The sugar is starting to caramelise very quickly.

-That's lovely. That is lovely.

You see this one here? It's almost burnt. Smoke is coming out. That's how far you've got to go.

Let that cool down a bit.

And now our figs go in to the tart itself.

Now do the same with the second one.

-Next, John prepares the pastry.

-The tops, of course, must be bigger than the pan.

If the tops aren't big enough, you won't be able to tuck them in.

It's about encasing all the filling inside the tart.

Figs are cold, not hot. Really important.

If the figs are hot, then the pastry will start to melt.

Then it doesn't actually cook properly and you end up with raw pastry that tastes like cheese.

Now they go into an oven at 220

for about 18-20 minutes.

While the tart's in the oven, I'll make the praline. Lots of sugar.

A tiny amount of water.

And then put on the stove. Whilst the caramel cooks, toast the nuts.

-You make the caramel, then add the nuts to it.

-It won't work if you put the nuts in the sugar?

-No.

There's oil in the nuts so the sugar will crystallise.

-See that caramel now? It's almost burnt.

-It has a bitterness.

That's when you add your nuts.

And that's the praline.

And then pour your praline out onto a tray.

Let that cool. And we'll make a flavoured cream.

Just grate a little bit of orange rind, not the zest,

and then vanilla,

rose water,

the orange flower water.

And now to whip the cream.

-That's getting thicker.

-Yeah.

Add some cream to that first.

Swill it around.

Now what haven't I put in there, Mr Wallace?

-Sugar.

-That's right.

Once the praline has cooled,

John blitzes some to create the pistachio crunch.

I'm going to take these tarts out.

Let them just stop cooking for a second.

Wey!

-Take our praline.

-Mmm.

-Fig tart, a touch of praline and orange and rose water cream.

-Very, very good.

All flavours discernible, all skills there are achievable.

Let's get 'em in and give 'em your dish. I'm looking forward to this.

This is a palate test. In front of you is a dish I've cooked for you.

We would like you to taste that dish and write down on the piece of paper

exactly what you think went to make up that dish.

It's pud time!

I know that green thing, but I can't think of the name of it.

Is that called a capsicum or something?

That's the zest of orange and obviously pistachio.

Expert(!)

I've got a couple of things.

There's something really strong in there. I'm not sure what it is.

It's kind of like an aniseed-y flavour.

That's got quite a distinctive flavour.

I'd love to tell you what that flavour was. I could try it again a million times,

but I think I've recognised the ones I'm going to recognise.

Now you've tasted the dish, we're going to ask you to cook it.

Underneath that cloth on your bench are all the ingredients John used to make that lovely pudding.

But be careful - there's some there that he didn't use.

We're going to give you 45 minutes to make it. Off you go.

The ingredients have been separated into three groups - those to make the tart, the cream

and the praline.

But with no recipe, they'll have to rely on their palate and skill.

I've never done a dessert in my life. I haven't got the foggiest.

Joe, as much as I like the guy, has no idea what to do or where to start.

I haven't got a clue.

Matthew's always seemed like a cool character, but he looks shaky now.

I've not done a tart before. I don't know what on earth I'm doing.

But he's approaching it in the right manner and trying to work it out.

-Well, chef, would you like to tell me anything?

-No.

15 minutes have gone. That means you've got 30 minutes left.

The hardest part is there just not being a recipe here.

I think this is how you make the praline.

I've cooked a tart before, but never anything quite this complex.

My concern is that what is presently going on around the outside of us is frightening me!

Les has lined a small fry pan with puff pastry,

has put it in the oven and I think he's going to fill it with figs.

-That ain't going to work.

-Uh-oh!

Doesn't look quite right, but we'll see.

I'm just not sure I'm doing it right.

Speech is the only person who correctly has the pastry on top of the fruit in the oven.

What can you do?

I've got to laugh. I'd cry otherwise.

You are halfway.

Les right now is spooning cream into a squeezy bottle!

Not into a piping bag.

But Matthew is piping like he's a pastry chef.

I'm not sure about the tart, but the accompaniments are working.

Our last 10 minutes.

-I've got on my knees.

-You can still save it.

-I'm praying!

It's at the mercy of the oven now.

Four minutes left, guys. You should be thinking about your plates.

30 seconds left to finish off your dish.

Guys, that's it. Time's up.

Ah...thank you very much indeed. Bring your plates up.

What we asked you to replicate was a fig tarte tatin or upside down fig tart flavoured with cardamom,

served with praline, praline dust and an orange and rose water scented cream.

I can say this to you, very openly...

-Wow!

-LAUGHTER

Only one of you put the tart the right way up in the oven and that was Speech.

Everybody else laid the fruit on top of the pastry, which is why you've had such problems with your pastry.

Shall we start with you, Joe?

The figs are nice and juicy. They're cooked.

I like that. I also like the flavour you got into your cream with orange zest.

You even managed to make praline. Well done. Your biggest problem is the tart itself.

-Yeah, OK.

-From where you were, just standing staring at it,

-hoping it was going to whisper how to do it, to actually producing something. Well done.

-Thanks.

Your cream's slightly over-whipped. The pastry is soggy because you baked it with the figs on top

and the juice comes out of the figs and the pastry goes soggy.

Considering the flap you were in, I'm impressed.

-Thanks.

-I'm impressed.

It was tough. Completely outside my comfort zone when it comes to the dessert side of things.

I'm happy to have got through that bit, to be honest.

Your turn, Matthew.

Look at the quality of your piped cream! Mate, that is impressive.

-Don't look any further!

-Good piping.

-Cheers.

-As for the rest of it...wow!

-Dog's dinner.

-Yeah.

The figs are nice, the pastry is a write-off. A complete write-off.

Interesting that you've sweetened the nuts on here, but you haven't sweetened the cream.

If you take a mouthful of the soggy pastry and the cream, it's OK because it's so sweet.

-I like the praline a lot. I really don't like your tart.

-Fair enough!

I hate pastry. I'm not too fond of nuts, not too fond of cream and I don't eat a lot of desserts.

If you could pick a challenge that I wouldn't want to do, it'd be that one.

Les, you're up next.

You put the pastry underneath the figs, not on top, so there's no way it's going to rise.

What I like though,

you have seasoned the cream and the nuts really well.

Both really nice and sweet.

There is some citrus zest going through the cream. This hints at a decent palate.

Thank you.

Your food looks a fright, but tastes really good.

-OK.

-You haven't got any caramel inside your tart where the pastry is undercooked,

but what you do have is this wonderful richness of star anise and lots of cardamom,

so it's wonderful and spicy with those soft and sweet baked figs.

There was no star anise in my recipe at all, but I might even nick that idea, Les!

-You never thought I'd say that to you after what you were cooking for us.

-No.

I don't know whether I've shown them I've got good dessert skills.

I think I've shown them that I can pull something like a rabbit out of the hat at the last minute.

Speech...

Your tart is up the right way.

It's been upside down, so we've got lovely caramel inside, cardamom.

Your figs are cooked, your cream has got flecks of orange and bits of vanilla. Your praline looks great.

I'm really pleased, Speech.

I really like that praline, crunchy and crisp with your pistachio nuts inside.

Your fig tart has got a crispy outside, some sauce in the centre.

I like the fragrance of your cream.

I think you've worked really well. You worked it all out. Not a bad job at all, Speech. I like it.

What really impresses me about your cooking here is that dust.

John had made it from praline that he had whizzed up.

You didn't know that, so to create the same thing, you did the nuts, a bit of lime zest and the sugar.

That's your palate working it out and I find that really impressive.

I was in at the deep end

and I kind of like that.

I like being under pressure.

Not a bad day. Not a bad day at all.

Tomorrow is a new day and it's just going to get tougher.

-Thanks very much. Off you go.

-Thank you.

An interesting day, lots of ups and downs.

I am impressed with Speech.

That lady looks like she's got real talent coming from her fingertips, John. She's a cook.

Very good mystery box, good palate

and able to cook and re-create that dish pretty well indeed. She's made a proper mark.

Absolutely. That's a really good start from her. Let's see if she can keep it going.

I think I've impressed John and Gregg. I've got to try and keep them impressed.

-Matthew is a decent cook.

-Matthew had a decent squid test.

You could see the way he piped the cream that he cooks. But I think desserts is Matthew's Achilles heel.

I haven't bathed myself in glory, but I haven't sunk to the bottom of the ocean, so middle of the road.

A lot of improvement can be made, but I'm up for the challenge and I hope I can progress further.

I still don't think that Joe has recovered from cutting his fingers.

Joe may not be a cook, but he's got a great spirit

because Joe didn't have a clue and still managed to get a dish up.

It didn't really come my way today,

but hopefully, I'll be able to improve and get more confident and go from there.

Les may not have the technical knowledge, but he has a good palate.

There are things that he does I really like.

I like the fact he put lots of star anise and cardamom in with the caramel. Really clever.

I find it difficult to go off-piste the way we had to in both challenges today.

But having said that, I enjoyed it. It's scary, but it's fun.

It's been a fascinating day. Tomorrow is going to be something completely different.

We'll send these four to cook for the general public.

After surviving the MasterChef kitchen,

the celebrities are now being sent into the nerve-racking world of mass catering.

We probably are going to be doing a lot of covers today and that's quite daunting.

I'm very excited, just because I kind of like being in at the deep end.

Good morning. You've obviously noticed there's three, not four of you.

Poor Joe is unwell and he can't take part in this challenge.

Welcome to Surrey Sports Park.

This is the training ground of Harlequins Rugby Football Club.

Today, you are going to be cooking lunch for 120 people.

NERVOUS LAUGHTER OK!

What we want from you, three different main courses, 40 portions of each,

and then 60 portions of two different types of dessert.

Now, I've regularly watched these guys play.

If I were you, I would not upset them.

Off you go.

Harlequins is globally renowned as one of the greatest international rugby clubs.

They are 2012 rugby union Premiership champions

and the squad includes both England and New Zealand international players.

Today, in preparation for a Premiership match, they have a strict training schedule,

broken only by an hour for lunch.

The trio will be under the guidance of chef Susie McCourt.

Today, we're cooking for some very important guys, the Harlequins rugby team.

There's loads of ingredients here, all stuff available in their diet.

The thing to remember, it's quality, but it's quantity. They eat an enormous amount of food.

Have a look, see what menus you can come up with and I'll catch up with you later.

Whoa!

Working together as a team, the celebrities now have two and a half hours

to prepare three main courses and two puddings from a range of ingredients,

including pork, lamb mince,

chicken and salmon,

as well as vegetables, fruit,

larder ingredients and spices.

-I think we should go with salmon as one of the dishes.

-We've got three main dishes, haven't we?

-Yeah.

We should do two meat and one fish, shouldn't we?

-What about some chorizo?

-Yeah, that would be nice.

Would that go nicely with the fish or not? With salmon...? No.

It's daunting.

It's just so many. How do you know what 120 plates of food look like?

Chicken and pork pie or chicken pie?

I don't know how I feel about pastries. Do you know what I mean?

-We could put mashed potato on top.

-OK.

It's the first time I'll be cooking for more than eight,

so 120 big rugby guys that are starving hungry, it's going to be a massive challenge.

-Chicken and chorizo?

-Chicken and chorizo pie?

-Yeah.

-What about a bread-and-butter pudding?

-That's a good idea.

There's everything here that kind of looks like it would make a trifle.

I know absolutely nothing about rugby, but I know they're big guys,

so they'll want to be fed well.

What have you selected so far?

We're doing chicken, beef and salmon.

-Can I stop you there? That's lamb mince.

-OK, shall we make a shepherd's pie?

-OK, yeah.

-Are you doing anything with the chicken or the pork?

-What are we doing?

-Chicken.

-With a potato top because they're not allowed pastry.

-OK.

-Music to our ears.

-Can I just ask one question? Is there a team leader or a captain?

-No.

-Speech should be our team leader.

You'll have to have a leader, guys. It's a team.

-OK.

-Speech, you've been the strongest so far.

-I'll do it.

-All right...

-Sorry, Speech?

-OK, I'll do it.

-It was, "All right, I will do it!"

-Yeah!

You're going to have to get a move on, guys, otherwise you're going to run out of time.

Chicken...

They've got an idea of what they want to do, but I'm a bit apprehensive.

I do this on a daily basis. I want these guys to get fed. Fingers crossed, we'll be OK.

Speech, tell me, what's the plan?

We're doing a chorizo and chicken stir-fry.

We also have salmon with like a cream sauce.

And then there is the...lamb, shepherd's pie.

The desserts are pineapple and banana trifle

and bread-and-butter pudding.

I think it sounds brilliant, but I don't know how much these boys will like salmon and cream.

-When did you last eat fish and cream together that wasn't in a fish pie?

-I don't remember.

Thank you.

Speech's first job is to get the meat prepped and in the oven.

It's the policy to steam it as a healthy alternative to frying.

Jeez!

My job at the moment is to prepare all the veg.

We can't make anything without everything being chopped, peeled and washed and getting ready.

At the moment, that's my job.

-Chef, I've got the carrots for you!

-Thank you very much.

Across the kitchen, Les gets going with the trifle.

Yeah, it is a lot to do.

I'm not as worried about the bread-and-butter pudding because it doesn't take as long to prepare.

Right, this has to go into the freezer to set.

I think their dishes are actually really good.

Chicken and chorizo with rice.

We've also got a really wonderful cottage pie.

I'm really happy with the menu. I'm just not sure they're going to get it all out

if they leave the bulk of the prep to Matthew and they give Les just the desserts.

I hope that Les can get his head around how much prep he's got to do

before he starts to assemble those desserts.

I don't think Les has actually got an easy task at all.

While Matthew continues to prep the veg, Susie has spotted a problem with the meat.

Speech, there's not enough meat in that oven cooking.

-Really?

-You've probably got 20 portions of chicken and 20 portions of mince.

-All the rest of the meat is in the fridge. You need to put more on.

-OK.

-You haven't got all the meat on?

-I thought that was it. I didn't know there was more.

OK, so we need both of these?

Wow! OK.

-OK.

-And...

-Your own body weight in diced chicken. I'll carry that for you. Come on.

-Oh, my goodness!

With an hour already gone, Speech calls Matthew in to help.

-You want all this in?

-Yeah, all in the steamer, but it can't be thicker than that, really.

Yeah.

I couldn't even tell when I was looking at how much I did

that it wouldn't be enough. I couldn't see that.

There's a lot to do, but I think we're going to do it. I'm confident.

Over on desserts, Les is cracking on with the trifle.

-We have set jelly!

-And the fruit next.

-We have the start of a trifle!

But he has hit a problem with his custard.

I'm trying to save my custard.

It's kind of got a bit cloggy,

so I'm going to add it in little dribs and drabs.

I need it for both of my dishes.

Right, guys, we've got just over an hour now to go before service.

-Has anyone put the potatoes on yet for your shepherd's pie?

-I'm just about to do that.

You've got to get those potatoes on to cook or they won't be ready.

We need the potatoes on!

They don't make plastic bags like they used to.

What you'll have to do, I think, is the pie mixture, no time,

-steam them, then slice them and put them on the top.

-OK.

-So, you'll need some melted butter to go on top.

-OK.

Worried, because I just can't see it coming together.

They've got their own little jobs, but they're not communicating what's ready, what isn't ready.

John is also concerned.

Speech, can you tell me, please, where the shepherd's pie filling is, please?

At the moment, it's some lamb in a pot.

Could you lay everything you need for that shepherd's pie on that bench?

-Yeah.

-Bring everything for your chicken and your stuff for your stir-fry here, so it's ready to go.

Get yourselves organised and then we can go.

There will be a time when they have to come together

and work really hard to make sure those dishes are complete.

My concern is they'll get the call, "There's ten minutes to go," and it won't be ready to go out.

Les, meanwhile, has finally started the bread-and-butter pudding.

Bread-and-butter pudding, 60 portions, for sportsmen.

We're talking about a lot of loaves of bread, a lot of buttering and lots of custard.

What the hecky-decky is that?

That is Les's bread-and-butter pudding.

Something wrong with it, John? >

With time running out, John decides to step in.

I'll start these bread-and-butter puddings. I won't let this happen.

-Finish the trifles off for me, OK?

-Yeah.

We've promised the Harlequins dessert.

Can you imagine that food to be served to these guys? No way!

How bad was the first bread-and-butter pudding...? Oh, no!

I'm doing a quick version, which is not every bit buttered,

lots of fruit and then it will just go in the oven for about 20 minutes.

I'm feeling a bit disappointed about my bread-and-butter pudding debacle,

but the trifle, I think, is OK.

WHISTLES A TUNE

With lunch fast approaching,

the Harlequins' morning training is nearly over.

You can't be a professional athlete without the right fuel in your body.

It's very important they get fed the right stuff at the right time, so we can manage their training day.

We've had two hours of training. We need to eat and be back out again within a certain period.

A lot of people need to be fed very quickly with the right stuff.

Back in the kitchen, things aren't going to plan.

-I need that out of there. This will be your mixing bowl.

-OK. Sorry.

Watch out for the floor, guys, please.

Whoa!

I'm hubble, bubble, toil and trouble, cauldrons burn.

I'm making a magic spell in the kitchen sink.

We've sanitised it, we've cleaned it.

I've been a judge on MasterChef for a long time, but I've never seen a kitchen in such disarray.

There's only three of them in here, they're a man down and it shows.

I can't see lunch being on time.

While the players begin queueing up outside,

the salmon isn't even in the oven.

We have about 13 minutes!

Susie the chef looks very stressed indeed.

There's one more tray. I'll get the other tray...

There's five minutes till lunch and Speech finally gets the salmon in to cook.

That's 15 minutes minimum.

I am really getting worried now.

I do this every day for them

and I've never let them down yet, so I don't want it to happen today.

You need trays to put your chicken in, so they can go outside, yeah?

Can you take this one out?

-The rice is out.

-Yeah.

-The noodles are out. The chicken's out.

With 120 people waiting,

Speech decides the salmon is ready.

It's cooked. That's how I want it.

The salmon's going out.

Mate, it looks all right. Look at that!

-Whoa, don't drop it!

-I didn't.

-Not now.

-Can you shut the door behind me? Thank you.

All right, boys?

I hope you're not hungry(!)

I wanted to do burgers, but she wouldn't let me.

CHEERING

Ten minutes after service was due to start, all the dishes are out -

chicken and chorizo stew with rice,

shepherd's pie and Asian salmon served with noodles and steamed vegetables.

Yeah, that's raw, that's raw.

-It's not cooked. Take it back.

-No, it's not.

-It's not cooked?!

It's not cooked.

JEERING

-JOHN:

-In the steam oven. It'll take two minutes.

-If you want salmon, it's about four minutes. Is that all right?

-If not, you can come and help yourselves.

-You can come back.

-This is chicken and chorizo stew.

Turmeric rice.

We've got shepherd's pie.

-Training hard?

-Always.

-Always?

Just two dishes are out and the Harlequins are helping themselves to generous portions.

The chicken's going down very well.

The chicken was really good. It had a proper kick. The rice went well with it.

It was very nice.

Here is a chicken and chorizo, tomato stew with rice.

Most of this work, in fact, nearly all the work was Speech.

The brown rice flavoured with turmeric and steamed is really tasty

with that spicy chorizo, the tomato and the chicken.

It is a little bit over-seasoned, but actually not bad.

My only complaint is the size of the lumps of chorizo.

The shepherd's pie is also in heavy demand and the salmon is still not out.

-Go and have a look at the salmon.

-Can I take this?

-You can.

The shepherd's pie was good. It was a bit different with the potato not being mashed on top, but I liked it.

The portion sizes were really good. I think, for us lot, that's the most important thing, really.

For the main, I had the shepherd's pie and it was OK.

The meat was a bit dry, the seasoning was OK. A good effort.

This shepherd's pie really is down to Matthew.

I actually think it's quite tasty.

It's a bit dry. That's the issue. It could do with some gravy.

I would have preferred mashed potato but they were running out of time.

He put the sliced potatoes on. But it's good. I'd definitely eat it.

The salmon is finally served.

There's a lot of portions going on. There's like four portions for one person happening.

But I can see why. They're big guys.

Yeah, the salmon, that was definitely my favourite dish.

Real Asian flavours, so it was really tasty.

The salmon was beautiful.

Rich flavours. A bit of a kick which was good.

The salmon was succulent. It was light, it was really nice.

-Have you got any more salmon?

-The salmon's all finished.

-It's been a hot favourite then.

There is a really nice, sweet, but salty sauce across the top.

I also like the steamed vegetables. Very healthy.

Steamed fish, noodles, no butter, a little bit of soy sauce and some peppers and leeks. Not bad.

With the main course finished, Les brings out his banana and pineapple trifle.

You haven't tasted it yet and you're going, "Uh-uh!"

-The other dessert is John's bread-and-butter pudding.

-Want a bit of both?

-Do you want the star fruit?

-Yes, please.

I had the trifle. It was very nice, very colourful. Nice fruit in there.

Nice and fresh. The cream was very nice.

The trifle was wholesome, to be honest.

But altogether, not a bad dish.

Right, dessert time. Well, look at that!

Do you know, it's all right. It's got the taste of trifle.

It's got cream, it's got custard, it's got jelly, it's got fruit. It just looks an absolute fright!

We normally don't get pudding, so it was nice to get pudding.

I prefer chocolate, but if we could get bread-and-butter pudding more often, it would be nice.

The presentation wasn't great, but we're rugby players, so we're not that particular.

As long as it's decent and it tastes nice, we're pretty happy.

The bread-and-butter pudding wins it for me. I've got a clean plate, so I think that says everything.

I can't remember who made this, but they're obviously past their finest hour!

I call that my ten-minute bread-and-butter pudding for 60.

-I couldn't believe the pudding Les was going to serve.

-There was no way I could let it go out.

There's nothing wrong with that.

-Crispy top, buttery inside, the raisins give it almost a rum flavour and it's perfectly sweet.

-Thanks(!)

- Les, well done. - Well done.

-Let's have a group hug.

-Yes, let's!

There you go. Well done.

We got there in the end, but it was traumatic.

Close to the wire.

Really close. At least they got fed.

Speech started off really well.

She took the initiative to start with, but I think it went downhill as time went on.

It was so much more difficult than I thought it would be.

Not having Joe here, we felt that.

There was a bit extra work to do, but I'm happy with what we've done.

Matthew concentrated on chopping his vegetables until the 11th hour

and then actually rushed in and helped when it was needed.

I loved today. There was a lot of work to be done.

Thankfully, we got something out that was edible.

Les worked really hard and he tried his very best.

He did actually produce an edible trifle,

but he thought he knew how to make a bread-and-butter pudding.

I was disappointed that the bread-and-butter pudding didn't even make the oven

and a little disappointed that John had to step in and help, but we did it.

We put food out to 120 people and they ate it, which is great.

All in all, really, a pretty extraordinary day.

They had to make an enormous volume of food today. They were a man down.

But they had good ideas and they did manage to get tasty dishes out. I'm really proud of them.

Tough test and we are hurtling towards a stage where we lose one of these guys. It's all to play for.

Tomorrow, the pressure intensifies

as the four celebrities battle to stay in the competition.

-Come on.

-One minute?

-Yeah. That's a bit of a disaster, yeah?

It's just getting on top of me, doing all this stuff.

The atmosphere's gone frantic.

They'll be a little while now. Customers are waiting.

Now it's time for a team challenge.

It is indeed a battle of the cheesecakes.

Cowabunga!

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