0:00:02 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:07We've got 16 celebs,
0:00:07 > 0:00:10all hoping to show off their cooking talent.
0:00:10 > 0:00:14I am ready to rumble.
0:00:15 > 0:00:18They've proved themselves in their own profession,
0:00:18 > 0:00:21now let's see if they can cut it in the kitchen.
0:00:21 > 0:00:25My aim was to at least be a finalist. That's where I'm trying to get to.
0:00:27 > 0:00:31I would hate to go home today. With a passion.
0:00:33 > 0:00:36Cooking doesn't get tougher than this.
0:00:46 > 0:00:48'These four celebrities
0:00:48 > 0:00:52'are competing to become MasterChef Champion.'
0:00:52 > 0:00:54My performance so far
0:00:54 > 0:00:56has been up and down,
0:00:56 > 0:01:00but I'm really determined today to fight.
0:01:00 > 0:01:03Of course I'd like to stay in longer.
0:01:03 > 0:01:06I think it's a good kick up the backside.
0:01:06 > 0:01:08I'll carry on cooking.
0:01:08 > 0:01:10No more takeaways. Except for weekends, maybe.
0:01:10 > 0:01:13I'm very much enjoying the competition.
0:01:13 > 0:01:15It's a way of me saying,
0:01:15 > 0:01:18"This is what I'm about when it comes to food."
0:01:18 > 0:01:21I was brought up having to win,
0:01:21 > 0:01:24so to go home at the first hurdle,
0:01:24 > 0:01:27I would consider that a failure.
0:01:28 > 0:01:31Joe's back in the fight,
0:01:31 > 0:01:34and we are going to send our four off to a professional kitchen -
0:01:34 > 0:01:36their first chance to understand
0:01:36 > 0:01:40what it's like on the other side of the restaurant door.
0:01:50 > 0:01:53'Today, the celebrities are being sent out in pairs
0:01:53 > 0:01:55'to two London restaurants.'
0:01:55 > 0:02:00I'm feeling a mixture of nerves and excitement.
0:02:00 > 0:02:03When I'm outside my comfort zone, the nerves can get on top of me
0:02:03 > 0:02:07so I'm hoping to keep the nerves at bay.
0:02:09 > 0:02:11In the chef whites again!
0:02:11 > 0:02:16Hopefully, we can do the whites justice today.
0:02:16 > 0:02:20I think my biggest fear is that the standard is going to be high.
0:02:20 > 0:02:24The fact that people are paying for the food,
0:02:24 > 0:02:28that definitely makes it a lot more scarier.
0:02:31 > 0:02:35This is like jumping into deep water, you know?
0:02:35 > 0:02:37Somebody with my experience going into a top restaurant,
0:02:37 > 0:02:40that is nerve-racking.
0:02:44 > 0:02:48'Les and Matthew are heading to Boisdale in Canary Wharf,
0:02:48 > 0:02:53'a restaurant renowned for its traditional Scottish cuisine.
0:02:54 > 0:02:58'They will be working under the supervision of head chef
0:02:58 > 0:03:00'Andy Rose.'
0:03:00 > 0:03:02200 covers for lunch.
0:03:02 > 0:03:06We've got absolutely loads to do so we better get started.
0:03:06 > 0:03:09- Absolutely.- I think we better.
0:03:11 > 0:03:16'Comedian Les is in charge of the roasted loin of wild venison,
0:03:16 > 0:03:20'served with garlic snails, morels, mushroom puree
0:03:20 > 0:03:25'and finished with marinated Douglas fir and a venison gravy.'
0:03:25 > 0:03:29- We're cooking the venison in a water bath.- Right.- 12 minutes.
0:03:29 > 0:03:33Then we're finishing in the pan with all the garnish. OK?
0:03:33 > 0:03:36- Here's your timer, or we use the clock over there.- OK.
0:03:36 > 0:03:38- All right?- Yes.- OK.
0:03:38 > 0:03:40- So, that's 12 minutes from now? - Exactly.
0:03:40 > 0:03:44Or probably 11 and a half, because it's been in there for 30 seconds!
0:03:44 > 0:03:47- Got it.- OK. The venison today is with snails and Douglas fir.
0:03:47 > 0:03:52- Douglas fir is this.- Oh, wow. - All right?- Right.
0:03:52 > 0:03:55- And then we have some snails. OK? - Yes. OK.
0:03:55 > 0:03:58- We want a very hot pan. We want it really smoky.- OK.
0:03:58 > 0:04:02The venison is cooked. OK?
0:04:02 > 0:04:04We're going to do about 30 seconds on each side
0:04:04 > 0:04:07so it's just starting to get up to caramelisation. It doesn't take long at all.
0:04:07 > 0:04:11Just baste it. It's cooked, we don't need to do anything else.
0:04:11 > 0:04:13Now our morels
0:04:13 > 0:04:15and three of our snails.
0:04:15 > 0:04:16We're just warming these up.
0:04:16 > 0:04:21Don't overcook them. The snails will be all rubbery. Morels are beautiful at the moment.
0:04:21 > 0:04:22- OK?- Yep.
0:04:22 > 0:04:25Freshly chopped parsley.
0:04:26 > 0:04:28Let's plate up.
0:04:31 > 0:04:33- This is where we slow down, in a way. - Yes.
0:04:33 > 0:04:36- We don't want to rush the plating. - No.
0:04:36 > 0:04:38Take our venison,
0:04:38 > 0:04:41arrange it around the spinach...
0:04:46 > 0:04:51..and finish it with a little bit of our Douglas fir. All right?
0:04:51 > 0:04:53That's how I expect it from the boys
0:04:53 > 0:04:56- and that's how I expect it from you. - OK.
0:04:56 > 0:05:00My worry would be if I got four venison at one time, making sure they're all ready,
0:05:00 > 0:05:05- but it's just not panicking when it comes to the presentation. - Exactly that.
0:05:05 > 0:05:08- If you go like that, it's going to be off-centre.- OK.
0:05:11 > 0:05:15- Put it in, move it and take it off. - Shall I try another plate? - Absolutely.
0:05:19 > 0:05:22Use your arm, OK?
0:05:22 > 0:05:25Here we go. One more.
0:05:27 > 0:05:31- I'm using the spoon to make that. - That's better.- All right.
0:05:31 > 0:05:35There's a lot to get right. Hopefully, there's not a lot that can go wrong.
0:05:35 > 0:05:39As long as I remember how long the venison's been in the bath,
0:05:39 > 0:05:43keep watching the clock, watch the timer, and make sure my timings are right.
0:05:43 > 0:05:47- That's all the ingredients that we separated for you.- Yep.
0:05:47 > 0:05:52'Cricketer Matthew has been put in charge of the organic lamb cutlets,
0:05:52 > 0:05:54'topped with wild garlic mousse,
0:05:54 > 0:05:58'served with a potato galette and a classic Reform sauce,
0:05:58 > 0:06:01'made with port and redcurrant jelly.'
0:06:01 > 0:06:04You don't need too much heat here, otherwise it'll explode.
0:06:04 > 0:06:09Take two cutlets. It's wrapped in a little bit of crepinette to hold it all together.
0:06:09 > 0:06:14The crepinette will explode if we overheat this. All we're doing is sealing it in.
0:06:14 > 0:06:17Little bit of salt, little bit of pepper.
0:06:17 > 0:06:22- Can you see that's sort of all melted together lovely?- Yes. - That's all we want, OK?
0:06:22 > 0:06:25If these start going off-colour, we've got to start again.
0:06:25 > 0:06:28So, you know, every plate has to be...
0:06:28 > 0:06:30- Ba-boom.- Absolutely.
0:06:33 > 0:06:35Eight minutes exactly.
0:06:35 > 0:06:37Have I got a stopwatch or a timer?
0:06:37 > 0:06:39You've got to look at the clock when you put stuff in.
0:06:39 > 0:06:42- But if I plonk it on...- Yes.
0:06:42 > 0:06:45..and then write down "18 minutes", so when that goes to 18 I take it out,
0:06:45 > 0:06:48then I write 26, I know when 26...
0:06:48 > 0:06:50Whatever works with you, Matthew.
0:06:50 > 0:06:54- I would just look at that... - Or just write it down and...- Yes.
0:06:54 > 0:06:57- OK. Eight and three.- All right?- Yep.
0:06:57 > 0:07:02So, eight minutes, the lamb is ready. A nice three minutes to rest.
0:07:02 > 0:07:05It's all about timing today.
0:07:05 > 0:07:07While the meat's resting, I can start plating up.
0:07:07 > 0:07:10By the time I've finished plating up, the meat's rested.
0:07:10 > 0:07:13- We'll plate once the meat's rested. - Once the plate...
0:07:13 > 0:07:17- So, I don't plate up while the meat's resting?- No.- OK.
0:07:18 > 0:07:21Lovely warm galette.
0:07:22 > 0:07:24Try and keep things central.
0:07:27 > 0:07:29That's it. OK?
0:07:30 > 0:07:33Lovely. Looks beautiful.
0:07:33 > 0:07:38It's reasonably straightforward, but it is all about timing, as you've seen.
0:07:38 > 0:07:40- Good luck.- Thank you very much, Chef.
0:07:40 > 0:07:42Job's a good 'un.
0:07:44 > 0:07:47It's all about the timings, as he's said.
0:07:47 > 0:07:50My wife knows that timing is not my strong suit.
0:07:50 > 0:07:55I'm very much live-by-the-seat-of-my-pants, not being that organised,
0:07:55 > 0:07:56hence making notes!
0:07:56 > 0:08:02Hopefully, something will sink in and I can do the dish justice.
0:08:04 > 0:08:08'Across town, Speech and Joe have arrived at Spice Market,
0:08:08 > 0:08:12'a restaurant inspired by the street food of Southeast Asia,
0:08:12 > 0:08:15'in the heart of London's Chinatown.'
0:08:15 > 0:08:18- Good morning, Speech.- Morning. - Morning, Joe.- How are you? - Welcome to Spice Market.
0:08:18 > 0:08:20I'm Peter Lloyd, the executive chef.
0:08:20 > 0:08:25I've got a busy lunch service today, 60 to 80 covers, so a real challenge for you.
0:08:25 > 0:08:28Let's crack on. Follow me.
0:08:30 > 0:08:34'Boxer Joe's dish is grilled rib-eye steak in a soy marinade,
0:08:34 > 0:08:38'served with garlic and sesame wilted bok choi
0:08:38 > 0:08:40'and a coriander dressing.'
0:08:40 > 0:08:42So, Joe, have you cooked steak before?
0:08:42 > 0:08:45I've cooked steak, but not with these ingredients.
0:08:45 > 0:08:48- And for 80 people at the same time?! - Of course not!
0:08:48 > 0:08:51All different degrees - medium, rare, well-done.
0:08:51 > 0:08:56- You're going to have a lot to think about during service. - I'll do my best.
0:08:56 > 0:09:00We're going to be brushing it constantly with this marinade, OK?
0:09:00 > 0:09:02Sounds good.
0:09:02 > 0:09:05When we turn it over, it's going to give us a beautiful crossbar mark.
0:09:05 > 0:09:09As soon as we've turned it over, I want you basting it again.
0:09:09 > 0:09:12See there, we've got that beautiful bar mark, OK?
0:09:12 > 0:09:16- I don't want to see tramlines. I want to see criss-cross. - Quite confusing!
0:09:16 > 0:09:18I want you to marinade each steak twice,
0:09:18 > 0:09:20- on both sides, OK?- OK.
0:09:20 > 0:09:24Ah, it smells good! I'm hungry!
0:09:25 > 0:09:29I want them to rest for at least two to three minutes, OK?
0:09:29 > 0:09:33- It makes it much more tender for the customer.- OK.
0:09:33 > 0:09:37It's a lot to take in. It's not just about getting the steak right,
0:09:37 > 0:09:41it's making sure it's presented well and looking pretty.
0:09:41 > 0:09:46If I'm cooking at home, even if something's really nice, I slap it on the plate!
0:09:46 > 0:09:49We just want a nice little line of the bok choi.
0:09:49 > 0:09:51I want you to cut the steak into slices,
0:09:51 > 0:09:54put it onto the plate, like so.
0:09:54 > 0:09:57I want a nice line going straight down the middle.
0:09:59 > 0:10:03The main bit that you could get wrong is not cooking that steak properly.
0:10:03 > 0:10:05You need to make sure it's cooked the way the guest wants it.
0:10:05 > 0:10:08If they don't like it, they'll send it back.
0:10:08 > 0:10:10- There's a lot of pressure on you.- OK.
0:10:11 > 0:10:15'Rapper Speech will be in charge of the Nonya seafood laksa,
0:10:15 > 0:10:17'served with scallop and gulf shrimp,
0:10:17 > 0:10:21'finished with a coconut foam.'
0:10:21 > 0:10:23Are you familiar with this type of cuisine?
0:10:23 > 0:10:27I do noodle-based soup but I've never done this.
0:10:27 > 0:10:30I don't think I've eaten this particular dish before.
0:10:30 > 0:10:33We're starting with a complex one, then, if this is your first one.
0:10:33 > 0:10:36- It's going to be a challenge for you today.- OK.
0:10:37 > 0:10:39This is a hand-caught diver scallop.
0:10:39 > 0:10:41We've got all of these to prepare.
0:10:41 > 0:10:43You prise the shell open,
0:10:43 > 0:10:45using the knife, you're going to scrape down
0:10:45 > 0:10:49to reveal where the scallop is,
0:10:49 > 0:10:51and then we can open the scallop.
0:10:51 > 0:10:54Then just pull up and around,
0:10:54 > 0:10:58and that is what I want ready for the laksa.
0:10:58 > 0:11:00You've got 20 of these to prepare.
0:11:00 > 0:11:03I'm trusting you to do this.
0:11:06 > 0:11:09Ugh! I just felt it!
0:11:09 > 0:11:10Whoo!
0:11:12 > 0:11:15Again, we've left a little bit of the scallop on there, OK?
0:11:15 > 0:11:18- You've got a little bit of work to do.- Yes.- OK.
0:11:20 > 0:11:23Be confident when you do it. Don't hesitate. Just up and around.
0:11:23 > 0:11:25My hands are shaking!
0:11:25 > 0:11:27All or nothing.
0:11:27 > 0:11:31Look at that! Well done. SHE CHUCKLES
0:11:31 > 0:11:33We've got some halibut,
0:11:33 > 0:11:37we've got the scallop that you prepared, and a tiger prawn.
0:11:37 > 0:11:42Don't shake the pan to start off with because I want some caramelisation on there.
0:11:42 > 0:11:47- While that fish is cooking, you're going to be heating up your laksa broth.- Yep.
0:11:47 > 0:11:49The noodles go into the boiling water.
0:11:49 > 0:11:51Then I want you to put that in the oven
0:11:51 > 0:11:54and that's going to cook for about a minute.
0:11:55 > 0:11:58Pour over the laksa.
0:11:59 > 0:12:01OK. And then we're going to put in our fish,
0:12:01 > 0:12:05our scallop, our halibut and our prawn, like so.
0:12:05 > 0:12:09We've got some mint, some Thai basil, some coriander,
0:12:09 > 0:12:11and then coconut foam.
0:12:11 > 0:12:15- And then we just finish off, like so. - It looks great.
0:12:15 > 0:12:18That's what I need you to recreate for the lunch service.
0:12:18 > 0:12:20It's quite straightforward when we do one,
0:12:20 > 0:12:25but when it comes to doing service and you're hearing all the commotion,
0:12:25 > 0:12:28it's all about your co-ordination, OK?
0:12:28 > 0:12:31I'm starting to get a little bit nervous now.
0:12:31 > 0:12:36If I stick to those rules and get the things right, in the right order, I'll be all right.
0:12:37 > 0:12:40- Nice!- It's beautiful, right? Nice and sweet.- Mm!
0:12:43 > 0:12:46'It's midday. Over at Canary Wharf,
0:12:46 > 0:12:51'for Les and Matthew it's time for service.'
0:12:51 > 0:12:55- OK! Listen up! Two venison and three lamb.- Three lamb, Chef!
0:12:55 > 0:12:58How long do you both need, just you two guys?
0:12:58 > 0:13:01- Five minutes, Chef. - What about you, Matt?- Er...
0:13:01 > 0:13:05- Five minutes, Chef.- Brilliant. Five minutes, everyone on the pass!
0:13:09 > 0:13:13'It's crucial that Les's venison and Matthew's lamb dishes
0:13:13 > 0:13:16'are ready at the same time.'
0:13:16 > 0:13:20- Two minutes left!- Yes, Chef! - You gave me five.- Yes, Chef!
0:13:20 > 0:13:24I want everything on the pass, just you two.
0:13:32 > 0:13:36- One minute, Les. Come on.- One minute? - Yes.- Right.
0:13:36 > 0:13:39Matthew's nearly here. You did say five.
0:13:41 > 0:13:43Matthew's here, Les. Come. Let's go.
0:13:43 > 0:13:48It's your first check, I've nothing here. Not good enough.
0:13:50 > 0:13:53It's going to be another five minutes. Sorry.
0:13:53 > 0:13:56- This is all going to be ruined. - Sorry, Chef.
0:13:56 > 0:13:58Quick, quick, quick, quick, quick!
0:14:02 > 0:14:06- Come on, Les, we're well behind. - Sorry.
0:14:06 > 0:14:08- You just said five minutes to me. - I know. I'm sorry.
0:14:08 > 0:14:10It's now ten and you're still not done.
0:14:10 > 0:14:13Come on, let's go. Over here.
0:14:13 > 0:14:15Keep it nice and central.
0:14:15 > 0:14:19- Come on, Les. We've got to push it. - I'm coming. I'm coming.
0:14:25 > 0:14:28That's too much sauce. We have to re-plate.
0:14:30 > 0:14:31OK.
0:14:31 > 0:14:36OK, go. Right, come on. It's really, really slow.
0:14:36 > 0:14:39You could tell it hadn't been done by a chef,
0:14:39 > 0:14:43however, the meat itself was cooked absolutely perfectly.
0:14:43 > 0:14:48It's quite tough. It's just the rush of it and then trying to get the presentation.
0:14:48 > 0:14:51Look at me, I'm sweating like a pig.
0:14:55 > 0:14:57'Over in Chinatown,
0:14:57 > 0:15:01'service is about to start for Speech and Joe.'
0:15:03 > 0:15:08- OK, boys and girls, are we ready? One laksa, one rib-eye - well-done. - Yes, Chef.
0:15:08 > 0:15:10Make sure we get these first ones right.
0:15:10 > 0:15:13If we get it wrong now, it'll get worse later.
0:15:14 > 0:15:17Joe is going to have a lot of steaks coming on at the same time.
0:15:17 > 0:15:20He's got to think about all of those different cooking degrees.
0:15:20 > 0:15:23It's key that he gets that right.
0:15:23 > 0:15:27- This is well-done. It's going to take a good 10 to 12 minutes, OK?- OK, yes.
0:15:31 > 0:15:36Speech has got a lot of different components going into her dish.
0:15:36 > 0:15:41She's going to be cooking three types of fish, reheating the noodles.
0:15:41 > 0:15:44There's a lot more going on there for her to think about.
0:15:47 > 0:15:50Be a little bit more delicate when you take that fish out.
0:15:50 > 0:15:53I don't want to see it break up on you.
0:15:53 > 0:15:55Nice colour on the fish. Beautiful presentation.
0:15:55 > 0:15:58- Keep them like that, you'll do a great job, OK?- Yes, Chef.
0:15:58 > 0:16:01It feels good, Chef said it looked good,
0:16:01 > 0:16:04so, er, I've just got to keep it like that.
0:16:04 > 0:16:05It's only the start of the service,
0:16:05 > 0:16:08but she's shown really good times in the beginning.
0:16:08 > 0:16:10Joe, how long for your rib-eye?
0:16:10 > 0:16:14- About two minutes.- Two minutes, yes?
0:16:14 > 0:16:17New order! Three rib-eye - medium! Yes? Joe?
0:16:17 > 0:16:19Yo!
0:16:19 > 0:16:22- Did you hear me?- Sorry. Yes, Chef.
0:16:23 > 0:16:26Get the marinade on that beef first, please.
0:16:26 > 0:16:29I put loads on.
0:16:30 > 0:16:32- Loads of it on there.- No, no, Joe! Not on the one that's cooked,
0:16:32 > 0:16:36- the ones that are on the stove. - Sorry.
0:16:37 > 0:16:41Joe, let's make sure that bok choi is a nice line.
0:16:45 > 0:16:48The steak can go. Service, please!
0:16:48 > 0:16:50OK, rib-eye, well done, 94.
0:16:54 > 0:16:57I'm waiting for three rib-eye and two laksa.
0:16:57 > 0:17:00Yes, Chef.
0:17:01 > 0:17:03Good girl. Two at the same time, huh?
0:17:06 > 0:17:09- Great job, Speech, really good. - Thank you, Chef.
0:17:09 > 0:17:13I ordered the laksa. Very rich flavour.
0:17:13 > 0:17:15I enjoyed it very much.
0:17:17 > 0:17:21Come on, man. We've got butter melting on the pass,
0:17:21 > 0:17:22chopping boards all a mess.
0:17:22 > 0:17:25How are those three rib-eyes cooked?
0:17:25 > 0:17:29- They're nearly done.- No. I'm asking you HOW are they cooked?
0:17:29 > 0:17:31- Medium.- Two medium.
0:17:31 > 0:17:35We need to move on these rib-eyes. They've been on a while. Customers are waiting.
0:17:35 > 0:17:37OK, ready to go, three medium steaks.
0:17:37 > 0:17:39Happy with those, Joe?
0:17:39 > 0:17:42- Yes. I could - - It's not a trick question.- Yes.
0:17:42 > 0:17:44OK, service!
0:17:46 > 0:17:50'Back at Canary Wharf, Les has more orders than he can handle...'
0:17:50 > 0:17:53New order. One oyster. 76 is away.
0:17:53 > 0:17:58- Four venison! Can I have a time, please!- Yes,- Chef! Can I have a time?
0:17:58 > 0:18:00Is this from start?
0:18:00 > 0:18:04- No.- Er...- There's four you've got in. - Six minutes.
0:18:04 > 0:18:08- This time, Les, six minutes, not longer.- OK.
0:18:09 > 0:18:12'..while Matthew continues to impress.'
0:18:12 > 0:18:15Here, Chef.
0:18:15 > 0:18:17Matthew, the lamb is superb. Well done.
0:18:17 > 0:18:19- Really good.- Thank you, Chef.
0:18:19 > 0:18:23The atmosphere's gone from nice, calm, banter, friendly...
0:18:23 > 0:18:27..to frantic.
0:18:27 > 0:18:30- New order. One venison on order! - Yes, Chef.
0:18:30 > 0:18:33Let's get one more in.
0:18:37 > 0:18:42- All right, Les, we're bang in it now. I've got six coming up.- OK. - I've got two more on order.
0:18:42 > 0:18:46'Les is now juggling eight orders of venison.'
0:18:46 > 0:18:51- OK, Les, three minutes left, mate. Three minutes left.- OK.
0:18:52 > 0:18:56You want to start plating soon. Come on, come on.
0:18:59 > 0:19:04- I think I need a hand, Chef. - OK. Ben, could you come and give Les a hand, please?
0:19:04 > 0:19:07- Right.- Can I get a plate, please?
0:19:07 > 0:19:09- New plate.- OK. OK. Right, OK.
0:19:09 > 0:19:12Thank you, Chef.
0:19:12 > 0:19:13OK.
0:19:13 > 0:19:16OK. Right. Great. Thank you.
0:19:21 > 0:19:24- That's was a bit of a disaster. - I know.- All right.
0:19:24 > 0:19:26That was tough. It all came at once.
0:19:26 > 0:19:28I was thinking, "We'll get two out,
0:19:28 > 0:19:32- "then we'll have another four 12 minutes later..."- OK, listen up!
0:19:32 > 0:19:36Two lamb, one venison! Away when ready! New order!
0:19:42 > 0:19:44I want, in six minutes,
0:19:44 > 0:19:46one venison, two lamb.
0:19:46 > 0:19:48- Right. One venison.- All right?
0:19:48 > 0:19:54That's going to be the last one... of the service.
0:19:54 > 0:19:56- Yes, Chef!- Yes, Chef.
0:19:56 > 0:19:59- Three minutes!- Right.
0:20:04 > 0:20:05There you go, Chef.
0:20:05 > 0:20:09- Very good. Er, Matthew...- Yes, Chef?
0:20:09 > 0:20:12- Really good service today from you. - Cheers.
0:20:12 > 0:20:14Les, we're nearly there. You've got one plate to do.
0:20:14 > 0:20:17OK, plate...
0:20:18 > 0:20:21Let's make this one count, come on.
0:20:21 > 0:20:23Much better, mate. Much better.
0:20:23 > 0:20:26Right, let's sauce it and we can send it. Come on.
0:20:28 > 0:20:30Much better.
0:20:30 > 0:20:33OK, Les, again,
0:20:33 > 0:20:37- not one plate made it today on time. - Really?- Not one plate.
0:20:37 > 0:20:41All right, go. OK, guys, thanks very much. Service is over.
0:20:41 > 0:20:43Thanks, Chef!
0:20:43 > 0:20:46It's the first time in a professional kitchen
0:20:46 > 0:20:51and we're doing big numbers here, so, yes, big wake-up call.
0:20:51 > 0:20:53I think Les panicked today.
0:20:53 > 0:20:57He certainly did get slammed at one point. Behind on every table.
0:20:57 > 0:21:00But saying that, everything was cooked perfectly.
0:21:00 > 0:21:02This is a steep learning curve,
0:21:02 > 0:21:06and that was the steepest part of the hill that I've been on.
0:21:06 > 0:21:09I thought Matthew did a great job.
0:21:09 > 0:21:13He's been composed all day. He's been writing notes.
0:21:13 > 0:21:16His timing was good. Everything was spot on. I didn't have to get involved.
0:21:16 > 0:21:20I really enjoyed today. I think I've learned a lot of valuable lessons
0:21:20 > 0:21:22and I'm ready for the next challenge.
0:21:23 > 0:21:28'Back in Chinatown, the restaurant is at capacity.'
0:21:28 > 0:21:32We're reaching the peak now of lunch. You're going to start getting a lot more orders.
0:21:32 > 0:21:36- That was your warm-up. This is the real deal now, yes?- Yes, Chef.
0:21:36 > 0:21:38Joe! HE STUTTERS
0:21:38 > 0:21:40I don't know what's happening!
0:21:40 > 0:21:46You're giving me one medium-rare. After that, you've got two mediums and one more medium-rare.
0:21:46 > 0:21:49- That's four steaks, yes?- Yes, Chef. - JOE MUMBLES
0:21:49 > 0:21:53He's not listening. If he doesn't listen, he's going to go down.
0:21:53 > 0:21:56We've got to keep an eye on him.
0:22:00 > 0:22:02OK. Steak.
0:22:02 > 0:22:05- Joe, Joe, Joe, Joe... - Has it fallen apart?
0:22:05 > 0:22:07It's not that. Look, it's not cooked.
0:22:07 > 0:22:09It's too rare, my friend.
0:22:09 > 0:22:12- We can't use that.- OK.- It's sliced. Once you make that first cut,
0:22:12 > 0:22:16- you've got to make that call. - OK. So...
0:22:16 > 0:22:20We've waited ten minutes for this. We now need to wait for another one.
0:22:20 > 0:22:23- I need to get that one out first for that customer.- OK.
0:22:23 > 0:22:28I don't think I've impressed him. I find it difficult to remember everything.
0:22:28 > 0:22:31I think it's getting on top of me, doing all this stuff.
0:22:35 > 0:22:38- Speech.- Yes? - You're doing a very, very good job.
0:22:38 > 0:22:43Everything's consistent, the food's coming out nice and hot, your fish is perfectly cooked.
0:22:43 > 0:22:44- Well done.- Thank you, Chef.
0:22:44 > 0:22:47Chef says I'm doing well, so it's good to hear.
0:22:47 > 0:22:49I've just got to keep it.
0:22:49 > 0:22:52Joe, what are you giving me next? I'm not trying to be arrogant,
0:22:52 > 0:22:55but if you don't answer me, I don't know you've heard me
0:22:55 > 0:22:59- and then you're not doing what I want you to do.- Sorry, Chef.
0:22:59 > 0:23:02Give me a time now on your two rib-eyes, well-done.
0:23:02 > 0:23:06- Two minutes, Chef!- Every time I ask you for a time, you say two minutes.
0:23:06 > 0:23:09- I need the truth.- OK, maybe four.
0:23:09 > 0:23:12Is this next one medium-rare, or medium, or well-done?
0:23:12 > 0:23:14- You're giving me two well-dones.- OK.
0:23:14 > 0:23:18I'm not sure if this is well-done, actually. No, it's not.
0:23:18 > 0:23:22Joe, that's been on 20 minutes now for those two well-dones.
0:23:22 > 0:23:26- We should be seeing them now, yes? - Yep.
0:23:28 > 0:23:31'As Joe struggles to cook his steaks to order,
0:23:31 > 0:23:33'the customers are being kept waiting.'
0:23:37 > 0:23:42Joe, you're currently running at 28 minutes for two rib-eyes.
0:23:44 > 0:23:47- OK, two rib-eyes. Joe, we got there in the end, yes?- Yes.
0:23:47 > 0:23:52It was a struggle. Let's go. It's been over half an hour. Send our apologies.
0:23:52 > 0:23:54Please don't tell me no more steaks.
0:23:54 > 0:23:57OK, last order! We've got one laksa, one rib-eye!
0:23:57 > 0:23:59BOTH: Yes, Chef!
0:24:04 > 0:24:06OK, Speech, I'm really impressed.
0:24:06 > 0:24:09- You're doing a great job. - Thank you, Chef.
0:24:13 > 0:24:16- Medium-rare to go. - Hallelujah, Joe! We did it!
0:24:16 > 0:24:20- Thank you, Chef!- It makes such a difference when you get it right.
0:24:21 > 0:24:24It was a bit of a roller coaster. Joe really struggled.
0:24:24 > 0:24:27He was all over the place. He lost his co-ordination.
0:24:27 > 0:24:29On what looks like quite a simple dish,
0:24:29 > 0:24:33that seemed to be a lot for him to engage with.
0:24:33 > 0:24:37Today was really tough. I was a bit flustered and confused sometimes.
0:24:37 > 0:24:40What I've learned from today is, never work in a kitchen!
0:24:40 > 0:24:42I think Speech has impressed me the most.
0:24:42 > 0:24:46The fact that she kept her calm, which was the most important thing,
0:24:46 > 0:24:48consistently, she delivered the better food.
0:24:48 > 0:24:51I have a new-found respect for chefs.
0:24:51 > 0:24:53It's hot in there! It's hot.
0:24:53 > 0:24:58It's a lot of pressure, but I think you can tell that they love it, you know?
0:24:58 > 0:25:00The food is cooked out of love.
0:25:02 > 0:25:04'Service may be over
0:25:04 > 0:25:07'but there's no let-up for the celebrities,
0:25:07 > 0:25:10'who now return to MasterChef Headquarters.'
0:25:12 > 0:25:17Cooking in the competition is so different from at home,
0:25:17 > 0:25:19but you have to rise to that challenge.
0:25:19 > 0:25:23The professional kitchen was an experience.
0:25:23 > 0:25:26It's something I've never done before.
0:25:26 > 0:25:29The thing is, I'm an ex-boxer, not a cook,
0:25:29 > 0:25:32so I think I put too much pressure on myself.
0:25:33 > 0:25:36I'm happy to be back in the MasterChef kitchen.
0:25:36 > 0:25:39I feel a lot more comfortable here.
0:25:39 > 0:25:41There's no chefs shouting.
0:25:41 > 0:25:44This is like my second home at the moment.
0:25:45 > 0:25:50Right here, right now, I am feeling quietly scared and nervous,
0:25:50 > 0:25:54and also quietly confident that I've practised enough to get it right.
0:26:03 > 0:26:05Welcome back.
0:26:05 > 0:26:08You have had quite a few tests now,
0:26:08 > 0:26:11quite a few lessons.
0:26:11 > 0:26:14We want to see progress.
0:26:14 > 0:26:18Now it's time for a team challenge.
0:26:18 > 0:26:20Two teams -
0:26:20 > 0:26:23Joe and Speech...
0:26:24 > 0:26:27..Les and Matthew.
0:26:29 > 0:26:31This is an invention test.
0:26:31 > 0:26:34From the set of ingredients you have in front of you,
0:26:34 > 0:26:39we would like one main course and one dessert.
0:26:39 > 0:26:43You can sing it, rap it, bat it, punch it,
0:26:43 > 0:26:47we don't care how you do it, just get us up some decent food.
0:26:47 > 0:26:50We're going to give you ten minutes to think about it.
0:26:50 > 0:26:52Make us something delicious.
0:26:52 > 0:26:55Wow! OK...
0:26:55 > 0:26:58- We've got streaky bacon. - We've got some quail's eggs.
0:26:58 > 0:27:02'The ingredients include mussels, clams,
0:27:02 > 0:27:05'razor clams, smoked haddock,
0:27:05 > 0:27:08'long-stemmed broccoli, quail's eggs,
0:27:08 > 0:27:14'strawberries, dark chocolate, cream cheese and ginger biscuits.'
0:27:14 > 0:27:17- What are we doing for the main course?- What do you think?
0:27:17 > 0:27:19- Smoked haddock...- Yes.
0:27:19 > 0:27:20- Clams.- Clams.
0:27:20 > 0:27:24- Cook them off, put them in a fish pie.- Yes.
0:27:24 > 0:27:26This has got to be a seafood thing.
0:27:26 > 0:27:28Vongole clams.
0:27:28 > 0:27:30Clams, mussels... These are really nice.
0:27:30 > 0:27:33It's got to be with something else. Is there rice or something?
0:27:33 > 0:27:36You can make pastries and things like that.
0:27:36 > 0:27:38You can do whatever you want to.
0:27:38 > 0:27:40- Where's the pasta? - Where's the pasta?
0:27:40 > 0:27:43Flour, eggs, you know, things...!
0:27:43 > 0:27:47- Do you know how to make pasta? - I think so. I think I can make it.
0:27:47 > 0:27:50What can we serve the fish with to decorate it nicely?
0:27:50 > 0:27:54- Would you use the quail's eggs? - I've done a recipe using boiled eggs.
0:27:54 > 0:27:56How long would you boil a quail egg for?
0:27:56 > 0:28:00It's smaller than an egg, so a couple of minutes.
0:28:00 > 0:28:02- What about dessert? - I haven't got a clue.
0:28:02 > 0:28:05..the cheese, mixed with some caster sugar...
0:28:05 > 0:28:08We can caramelise the fruits.
0:28:08 > 0:28:11- Oh, cheesecake! I could make a cheesecake!- OK.
0:28:11 > 0:28:13Let's do a cheesecake.
0:28:13 > 0:28:17- Try and make it easier for your dessert.- No, cheesecake is easy. - Is it?- Yes.
0:28:17 > 0:28:22You've had your ten minutes. You have one hour.
0:28:22 > 0:28:25Ladies and gentlemen, let's cook.
0:28:27 > 0:28:32- Shall I start cleaning these things first?- No, let's do the pasta first.
0:28:32 > 0:28:35I'm not sure how much flour to how many eggs.
0:28:35 > 0:28:40- This is what I can't remember. - Erm...- We can just have a guess.
0:28:40 > 0:28:44When you're working in a team, you kind of feel like you have a common goal.
0:28:44 > 0:28:47You put the flour down like that and you make a hole in the middle.
0:28:47 > 0:28:52I'm just not doing this for me. We're doing it for us.
0:28:55 > 0:28:58Crack an egg in the middle, then mix it all together,
0:28:58 > 0:29:01- and do you know...?- Knead it.- Yes!
0:29:01 > 0:29:05I've never used one of these before!
0:29:09 > 0:29:12My grandfather was a chef for 50 years,
0:29:12 > 0:29:14my dad's a great cook, my uncles can cook,
0:29:14 > 0:29:17and I'm just the lazy one!
0:29:17 > 0:29:19Aye-aye!
0:29:26 > 0:29:27Joe!
0:29:27 > 0:29:30- What's the plan today? - There's some clams and mussels.
0:29:30 > 0:29:32We'll attempt to do like a pasta or linguine vongole,
0:29:32 > 0:29:35or frutti di mare, as they say.
0:29:35 > 0:29:37And for dessert?
0:29:37 > 0:29:39Strawberry cheesecake.
0:29:39 > 0:29:42Strawberry cheesecake. How are we going to make that sexy, Speech?
0:29:42 > 0:29:47By having the strawberries on the top in a sexy pattern.
0:29:47 > 0:29:50- So cheesecake with some strawberries. - Yes.
0:29:50 > 0:29:54- You're not looking that happy about this today, Speech.- I'm OK. I'm cool.
0:29:54 > 0:29:57It's the south London face. It's kind of just set that way.
0:29:57 > 0:29:59I'm happy inside.
0:29:59 > 0:30:03You've been round the room with some hard men. Anything as tough as this?
0:30:03 > 0:30:07I'm outside my comfort zone a bit, I'm not going to lie, but I do love food.
0:30:07 > 0:30:12I actually feel quite embarrassed that I don't know how to do a dish that I've eaten for years.
0:30:12 > 0:30:16Your granddad, although he's a good cook, I've heard he's a rubbish boxer,
0:30:16 > 0:30:18- so you're all right!- Exactly!
0:30:23 > 0:30:26We don't need all that. We need about a handful.
0:30:26 > 0:30:30Joe has been eating shellfish pasta all his life and he's having a go at making it!
0:30:30 > 0:30:34It's whether he can take the memories of eating
0:30:34 > 0:30:37and make it into a juicy dish.
0:30:40 > 0:30:42- Speech.- Yes?- Two secs...
0:30:42 > 0:30:44- Do you need me to hold it? - Yes, please.
0:30:47 > 0:30:51He's got a sculpture that resembles something out of the Royal Academy,
0:30:51 > 0:30:54but otherwise, he's got himself some decent pasta.
0:30:55 > 0:30:57I think Speech,
0:30:57 > 0:30:59with all her talent and all her experience,
0:30:59 > 0:31:02is playing it a little safe!
0:31:02 > 0:31:07I'd like to see Speech just push it a little bit further.
0:31:08 > 0:31:11We're halfway. You've got 30 minutes left!
0:31:11 > 0:31:14- Matthew.- Yes?- Do you need butter? Because there's only one...
0:31:14 > 0:31:19I'll need a little bit. Big enough for a single portion of fish pie?
0:31:19 > 0:31:20Er, yes, I would think so.
0:31:20 > 0:31:24So we use that as your fish pie portions.
0:31:24 > 0:31:26I like to challenge myself. I'll give 100 percent,
0:31:26 > 0:31:29because you can't give any more than 100 percent,
0:31:29 > 0:31:31not even if you try.
0:31:33 > 0:31:36- How's it going, Matthew? - Not too bad. Not too bad. Yourself?
0:31:36 > 0:31:38Yes, fine, I think.
0:31:41 > 0:31:44The challenges are very tough.
0:31:44 > 0:31:49I have a lot to prove, especially in the pudding area.
0:31:50 > 0:31:53'Yesterday, in the mass catering challenge,
0:31:53 > 0:31:56'Les messed up his bread and butter pudding
0:31:56 > 0:31:57'and John had to step in.'
0:31:57 > 0:32:03Can you imagine that food being served to these guys? No way!
0:32:06 > 0:32:08What do you think we expect of you now, Les?
0:32:08 > 0:32:11I think you expect us to improve quite a lot, basically.
0:32:11 > 0:32:14I'm weirdly going for dessert again
0:32:14 > 0:32:18and hoping to put my bread-and- butter-pudding disaster behind me
0:32:18 > 0:32:20and prove that I can cook a dessert,
0:32:20 > 0:32:24so I'm making soft fruit cheesecake
0:32:24 > 0:32:28and a raspberry and chocolate sauce on the side.
0:32:28 > 0:32:30Nice. Fish pie?
0:32:30 > 0:32:31Yes.
0:32:31 > 0:32:33How good can a fish pie be?
0:32:33 > 0:32:36We'll see! I think it should be very tasty and very delicious,
0:32:36 > 0:32:40but I'm sure you'll tell me when you taste it.
0:32:40 > 0:32:43- What are you going to serve with it? - Some buttered vegetables.
0:32:43 > 0:32:45- Not a lot of time left.- No, Chef.
0:32:45 > 0:32:47- And a cheesecake to be set.- Yes.
0:32:47 > 0:32:50- You know they're doing a cheesecake, as well?- Yes.
0:32:50 > 0:32:53It is indeed a battle of the cheesecakes!
0:33:09 > 0:33:11Les is doing a dessert.
0:33:11 > 0:33:14They say get back on your horse if you fall off, don't they?
0:33:14 > 0:33:19I mean, his bread and butter pudding was a disaster!
0:33:19 > 0:33:22Let's just hope his cheesecake's a lot better.
0:33:25 > 0:33:28Matthew's mashing away his potatoes,
0:33:28 > 0:33:31he's made his fish sauce, cooked some mussels and some clams.
0:33:35 > 0:33:38My big concern with the fish pie - the whole thing looks really glunky.
0:33:43 > 0:33:46- How long do we have left? - It's your last ten minutes.
0:33:46 > 0:33:50- Shall I get the pasta on? - Yes, yes, yes.
0:33:57 > 0:33:58Put the pasta in there...
0:33:59 > 0:34:01Are we good? Oh, that looks good.
0:34:14 > 0:34:17Go on, boy! Go on, son!
0:34:20 > 0:34:22Time's up.
0:34:25 > 0:34:27Well done.
0:34:27 > 0:34:29Nice!
0:34:29 > 0:34:32- Boom!- Hey!
0:34:32 > 0:34:35'Speech and Joe's main is a seafood linguine,
0:34:35 > 0:34:38'made with clams, mussels and bacon lardons
0:34:38 > 0:34:40'in a cream sauce.'
0:34:40 > 0:34:43I like the look of it, mate, I really do.
0:34:43 > 0:34:47You can't make a bowl of pasta look smart and elegant, it's not supposed to,
0:34:47 > 0:34:49but that's fine.
0:34:57 > 0:35:00Your pasta's lovely. It's got a little bit of firmness to it,
0:35:00 > 0:35:02the cream is coating everything,
0:35:02 > 0:35:05that sweet saltiness you get from shellfish that tastes of the sea.
0:35:05 > 0:35:08My only complaint is, those clams are a little gritty.
0:35:08 > 0:35:11- OK.- I'm getting a little bit of a sandy texture in my teeth.
0:35:11 > 0:35:15But, Joe, stick with the Italian because you can do it.
0:35:15 > 0:35:17Thank you. I'll take that.
0:35:17 > 0:35:20Really well-made pasta. The seafood's cooked very well.
0:35:20 > 0:35:23I like the addition of the splash of cream to coat the seafood.
0:35:23 > 0:35:26- I think it's a really good dish. - I'm very happy. Thanks a lot.
0:35:26 > 0:35:28This is your dish, really, isn't it?
0:35:28 > 0:35:33Inspiration from your family, with a bit of guidance and confidence-boosting from Speech.
0:35:33 > 0:35:35She's a much better cook than myself,
0:35:35 > 0:35:38and I do take a bit of confidence from her, so that's great,
0:35:38 > 0:35:41- so thank you.- That's all right, Joe.
0:35:41 > 0:35:45'For dessert, they've made a strawberry cheesecake,
0:35:45 > 0:35:48'served with a hazelnut praline and a strawberry coulis.'
0:35:54 > 0:35:56He likes it. Do you know how I can tell?
0:35:56 > 0:35:58He starts to dance on one leg and wander around.
0:35:58 > 0:36:02He starts to do his dad dance. He does dad dancing!
0:36:02 > 0:36:06Cowabunga! I just love a cheesecake. All the flavours are there.
0:36:06 > 0:36:09You do have a buttery biscuit base. Also, the cream,
0:36:09 > 0:36:12there's almost a tartness that's coming from it,
0:36:12 > 0:36:14but the whole thing is set on fire
0:36:14 > 0:36:17by that lovely strength of the strawberry coulis.
0:36:17 > 0:36:20- Fabulous flavour you've got in there!- Thank you.
0:36:20 > 0:36:23It has about as much elegance and finesse as a car-boot sale,
0:36:23 > 0:36:28but the textures are wonderful, the flavours are really good.
0:36:30 > 0:36:33'Matthew and Les's main course is fish pie,
0:36:33 > 0:36:35'served with mussels and clams,
0:36:35 > 0:36:38'buttered leeks, long-stemmed broccoli
0:36:38 > 0:36:41'and a tomato salsa.'
0:36:41 > 0:36:43Right, let's go! Mr Wallace, what do you reckon?
0:36:43 > 0:36:47I'm pleased, because very few people realise how dangerous sprouting broccoli is,
0:36:47 > 0:36:51and you've managed to keep it fenced in
0:36:51 > 0:36:55because you don't want that running all over the plate, so well done, Matthew!
0:36:55 > 0:36:58OK, let's get stuck in.
0:37:02 > 0:37:05The flavours are really good - smoky haddock, the saltiness of the clams.
0:37:05 > 0:37:08I like the richness of the sauce with that smoky bacon,
0:37:08 > 0:37:11and I like your well-seasoned potato across the top.
0:37:11 > 0:37:15I like your salsa with cayenne pepper, it's quite hot and spicy,
0:37:15 > 0:37:16to add something else to your pie.
0:37:16 > 0:37:21The flavours are brilliant, the textures are a bit mushy.
0:37:22 > 0:37:23Whoa! I really like it.
0:37:23 > 0:37:26The texture's absolutely fine with me.
0:37:26 > 0:37:29I love the flavours. I really like the saltiness of the seafood
0:37:29 > 0:37:32and the smoky flavour with the haddock, as well.
0:37:32 > 0:37:34Job well done. I'd scoff that, Matthew.
0:37:34 > 0:37:35Thank you.
0:37:36 > 0:37:40'To follow, they've made a strawberry cheesecake,
0:37:40 > 0:37:43'served with a raspberry compote, hazelnut dust
0:37:43 > 0:37:46'and a chocolate and hazelnut sauce.'
0:37:53 > 0:37:57Les, well done, mate. I'm so pleased for you. It's the best thing you've cooked.
0:37:57 > 0:38:02Your cheesecake is fabulous. Strawberry flavour, with the almost sour cream.
0:38:02 > 0:38:06Your little compote, keeping some of the raspberries whole, is lovely. That's delightful.
0:38:06 > 0:38:09- I'm a happy boy, Les.- Thank you.
0:38:09 > 0:38:13I love the little stewed raspberries. I like your chocolate sauce.
0:38:13 > 0:38:18I think your cheesecake's made really, really well. Not a fault to be found, Les!
0:38:18 > 0:38:20- Brilliant!- Thank you very much!
0:38:20 > 0:38:22Well done, you two!
0:38:22 > 0:38:25- Good job.- Thank you.- Cheers.
0:38:26 > 0:38:30Thanks very much indeed. Well done, all of you.
0:38:30 > 0:38:32Now you take a break. When you come back
0:38:32 > 0:38:36you'll be cooking your own food.
0:38:36 > 0:38:38Off you go.
0:38:44 > 0:38:48MATTHEW: Well done, boys and girls!
0:38:48 > 0:38:50We've learnt summet!
0:38:52 > 0:38:56I am really pleased because we had four good dishes.
0:38:56 > 0:38:59I'm particularly pleased for Joe,
0:38:59 > 0:39:02who presented a stunningly good pasta dish.
0:39:02 > 0:39:04Italian is the way for Joe to go.
0:39:04 > 0:39:07Whatever we do in life, it's always nice to get good comments.
0:39:07 > 0:39:10I'm used to comments in fighting,
0:39:10 > 0:39:13but I've never had that many good comments when it comes to my cooking.
0:39:13 > 0:39:17Speech's cheesecake was very tasty, but it really wasn't that elegant.
0:39:17 > 0:39:19But, John, it's her own food next
0:39:19 > 0:39:22and we know what a class act she can be.
0:39:22 > 0:39:24I think my confidence has been knocked
0:39:24 > 0:39:27because I got used to Gregg and John saying nice things.
0:39:27 > 0:39:32I guess it's a reality check. There's still work to do and it's still a competition.
0:39:32 > 0:39:37As for Les's cheesecake, I'm really surprised and very pleased indeed.
0:39:37 > 0:39:40Well done, Les, for getting a dessert out, and a good dessert!
0:39:40 > 0:39:42That's good news, because he's now up for it.
0:39:42 > 0:39:45To have Gregg - who loves his puddings -
0:39:45 > 0:39:47love my pudding was just fantastic!
0:39:47 > 0:39:49And John, as well. He said it was well-presented
0:39:49 > 0:39:52and I think he said faultless!
0:39:52 > 0:39:55I can't wish for better than that. That's fantastic.
0:39:55 > 0:39:58Matthew's a Yorkshire cricketer. I don't want to stereotype anyone,
0:39:58 > 0:40:02but he gave us a good hearty dish and I really enjoyed his fish pie.
0:40:02 > 0:40:04I think that challenge went very well.
0:40:04 > 0:40:06We all got very positive comments,
0:40:06 > 0:40:11so it's even-stevens going into the final hurdle.
0:40:13 > 0:40:16'Over the last two days,
0:40:16 > 0:40:19'these celebrities have faced some extreme challenges.
0:40:19 > 0:40:22'Now only one test stands between them
0:40:22 > 0:40:25'and a place in the quarterfinal.'
0:40:25 > 0:40:28The next round is their own dishes,
0:40:28 > 0:40:31so anything could happen, John. Anything.
0:40:32 > 0:40:35I need to show that I know what I'm doing
0:40:35 > 0:40:39and I can present it and that it is perfectly cooked.
0:40:39 > 0:40:42No challenge at all, is there?!
0:40:42 > 0:40:44When I need to show to John and Gregg next challenge
0:40:44 > 0:40:47is just, erm, I can cook.
0:40:48 > 0:40:52I need to produce a plate of food that looks good,
0:40:52 > 0:40:54doesn't look like a car crash,
0:40:54 > 0:40:57and tastes banging.
0:40:58 > 0:41:03Knowing that somebody's going home, you don't have a clue who it is.
0:41:03 > 0:41:05You don't want the stigma to be kicked off now,
0:41:05 > 0:41:08and I really do want to progress.
0:41:16 > 0:41:21This is the first time we get to see the cook you really are,
0:41:21 > 0:41:25the food that you love, the food you practised,
0:41:25 > 0:41:28so we've got high expectations.
0:41:28 > 0:41:30One dish, one hour...
0:41:30 > 0:41:32At the end of this, one of you is going home.
0:41:32 > 0:41:35Ladies and gentlemen, let's cook.
0:41:44 > 0:41:48Today, I'm cooking a family recipe.
0:41:48 > 0:41:51I've cooked it a few times over the last few weeks.
0:41:51 > 0:41:57My children have been pretty happy with it. They've eaten it. They haven't spat it out!
0:41:57 > 0:42:01Hopefully, I'll bring it together, you know?
0:42:05 > 0:42:08Joe, tell us what you're going to cook for us.
0:42:08 > 0:42:10It's a sort of chicken cacciatore-style,
0:42:10 > 0:42:14with tomatoes, a bit of red wine and red peppers.
0:42:14 > 0:42:18- Hopefully, it'll be all right! - You like to use the word "hopefully".
0:42:18 > 0:42:20What's this about "hopefully"?
0:42:20 > 0:42:24I don't know. I'm not talking about hopefully. It's going to be good.
0:42:24 > 0:42:27What is it that you particularly like about this dish?
0:42:27 > 0:42:30- I just like the taste of it! - That'll do!
0:42:30 > 0:42:34What do your kids think about you being on MasterChef, mate?
0:42:34 > 0:42:38My one boy said, "Dad, I'm a better cook than you are" and he's only 18!
0:42:38 > 0:42:41- So your son, who's 18, reckons he's a better cook than you?- Yes.
0:42:41 > 0:42:45- You've got to prove a point to him. - Of course I've got to prove a point!
0:42:45 > 0:42:49- And deliver a knockout blow? - Hopefully!
0:42:52 > 0:42:57Joe's got about 400 chicken legs covered in three tons of sauce,
0:42:57 > 0:43:02including peppers and capers and onions and tomatoes and allsorts of wonderful things!
0:43:02 > 0:43:04It smells wonderful.
0:43:04 > 0:43:08How's he going to make it look beautiful?
0:43:15 > 0:43:18He's a brave man, our Les.
0:43:19 > 0:43:21Les, another dessert!
0:43:21 > 0:43:24Another dessert. And quite an ambitious one, as well.
0:43:24 > 0:43:26- What are you doing?- A fondant,
0:43:26 > 0:43:29with a cherry compote
0:43:29 > 0:43:32and cream, caster sugar and Greek yoghurt.
0:43:32 > 0:43:37I have done it before. I've just got to not let the nerves bubble over
0:43:37 > 0:43:38on top of the excitement.
0:43:38 > 0:43:41How much do you now want to stay in this competition?
0:43:41 > 0:43:45After that cheesecake round, I want to stay in.
0:43:45 > 0:43:47- And we look forward to a fondant. - Yes.
0:43:47 > 0:43:49- A fondant fancy.- Absolutely!
0:43:49 > 0:43:53- A Family Fortunes fondant fancy. There you go.- Wow.
0:43:56 > 0:43:58What has happened to Les?
0:43:58 > 0:44:02He's got one good cheesecake and the whole competition's come alive for him!
0:44:02 > 0:44:05But what he's attempting here is really complicated -
0:44:05 > 0:44:09a chocolate fondant that's got to be perfect, otherwise it's going to be a puddle.
0:44:10 > 0:44:13I'm nervous for him.
0:44:13 > 0:44:18I made three last night for my wife, my mother-in-law and myself
0:44:18 > 0:44:20while we sat and watched a movie.
0:44:20 > 0:44:25I was watching like an expectant father as they were in the oven,
0:44:25 > 0:44:28waiting for this baby to be born.
0:44:28 > 0:44:33If they're right, you jump up in the air and you feel really elated about it,
0:44:33 > 0:44:38but if there's no sign of gooey chocolate in the middle,
0:44:38 > 0:44:40I'm finished!
0:44:42 > 0:44:46Hear the word! The word is halfway!
0:44:50 > 0:44:53I'm excited about cooking my own food.
0:44:53 > 0:44:57If it's cooked from the heart, it should taste good.
0:44:58 > 0:45:01I'd like John and Gregg to eat this and be like,
0:45:01 > 0:45:03"Speech, you're a dope chef,
0:45:03 > 0:45:08"and that's what I'm going to call you from now on - dope chef."
0:45:13 > 0:45:18You've got an incredible array of different flavours here, Speech. What is your dish?
0:45:18 > 0:45:22It is tamarind and molasses fillet of beef,
0:45:22 > 0:45:25with buttered spinach, and potato and celeriac mash.
0:45:25 > 0:45:30This is a clash of cultures. Where has the inspiration from this come from?
0:45:30 > 0:45:33I've got British culture, I've grown up with Jamaican culture,
0:45:33 > 0:45:37and also from south London, a lot of other cultures, as well.
0:45:37 > 0:45:40- Sure.- You obviously love to cook. What is this competition starting to mean to you?
0:45:40 > 0:45:45I think this competition is like... I feel like I'm supposed to be here.
0:45:45 > 0:45:48Do you think you've got a talent that you didn't know about?
0:45:48 > 0:45:50I think it's a talent.
0:45:50 > 0:45:53I kinda knew about it.
0:45:57 > 0:46:02Cor! Speech is right out there with some of the flavours she's playing with here!
0:46:02 > 0:46:05She's got beef, she's got tamarind,
0:46:05 > 0:46:08she's got chilli, she's got jam on the side!
0:46:08 > 0:46:13I've never had beef and jam, John, so it's a culinary mystery tour.
0:46:13 > 0:46:16She wants elegance, she wants sophistication,
0:46:16 > 0:46:18but she wants it to stay true to the flavours of the Caribbean.
0:46:18 > 0:46:21Brilliant!
0:46:22 > 0:46:25You've got 20 minutes left!
0:46:27 > 0:46:30You might see that I laugh and joke and everything else,
0:46:30 > 0:46:34but crunch time and when it's time to perform,
0:46:34 > 0:46:36I get on and do it.
0:46:36 > 0:46:41I am quite serious. I want to win.
0:46:42 > 0:46:46Matthew, as you go further and further in this competition, the more intense you become.
0:46:46 > 0:46:49I'm a serious character when I have to be.
0:46:49 > 0:46:53- I need to be now, so I'm intense. - I quite like the attitude.- Thank you.
0:46:53 > 0:46:55What are you cooking today?
0:46:55 > 0:46:58A pork fillet, crusted with herbs, poached,
0:46:58 > 0:47:01with a black pudding mash, baby vegetables
0:47:01 > 0:47:06and a beetroot and apple balsamic reduction.
0:47:06 > 0:47:08You really are going for it!
0:47:08 > 0:47:11It's a bit of a challenge. Hopefully, I can to put it out within the hour.
0:47:11 > 0:47:14How much do you now want to stay in this competition?
0:47:14 > 0:47:18I'd love to stay. I want to learn, progress and I want to eat good food.
0:47:18 > 0:47:21I really want to be able to cook it, as well.
0:47:21 > 0:47:25- What do you want to demonstrate now? - I want to demonstrate how rude I can be
0:47:25 > 0:47:30and tell you to go away so I can concentrate on my cooking, if I'm being honest!
0:47:30 > 0:47:34Righto, big man! That's one of the best answers I ever had!
0:47:34 > 0:47:37- Thanks, Matthew. Good luck.- Cheers. - We're off!
0:47:40 > 0:47:44Matthew is really pushing himself. He is cooking herbed pork...
0:47:46 > 0:47:48..he is making black pudding mash
0:47:48 > 0:47:51and beetroot with balsamic vinegar.
0:47:51 > 0:47:54John, that is a lot of work in one hour
0:47:54 > 0:47:55and lots of processes.
0:47:55 > 0:48:01This guy is really going for it. I have just begun to realise how ambitious Matthew really is
0:48:01 > 0:48:04and how competitive.
0:48:07 > 0:48:10I just hope he hasn't bitten off more than he can chew.
0:48:10 > 0:48:14You have just five minutes!
0:48:34 > 0:48:36Time's up!
0:48:52 > 0:48:55'Joe has made chicken cacciatore,
0:48:55 > 0:48:58'with smoked bacon, capers and olives,
0:48:58 > 0:49:02'served with parsley-buttered potatoes.'
0:49:06 > 0:49:11Joe, your food delivers like you do in the ring - with a massive punch!
0:49:11 > 0:49:16Very sweet with tomatoes, sharp with the capers and salty with the olives.
0:49:16 > 0:49:19I like the richness of your potatoes. I think it's a lovely-tasting dish.
0:49:19 > 0:49:23It's not very pretty but it tastes really good.
0:49:26 > 0:49:29That is typical of so many Italian dishes -
0:49:29 > 0:49:34lovely flavours of sweetness, smokiness, chilli heat, garlic,
0:49:34 > 0:49:37the potatoes are soft, the chicken's soft, the vegetables are all falling apart.
0:49:37 > 0:49:40The issue is the simplicity of it.
0:49:40 > 0:49:42Thank you. Thanks, guys.
0:49:42 > 0:49:44John said it packed a punch.
0:49:44 > 0:49:49Pun intended, it was a compliment for me.
0:49:49 > 0:49:52I just hope I stay in!
0:49:56 > 0:50:01'Les has made a chocolate fondant, topped with a quenelle of cream with Greek yoghurt,
0:50:01 > 0:50:05'and a cherry and kirsch compote.'
0:50:10 > 0:50:13Mate, you've done it. You've got a firm outside and a runny middle.
0:50:13 > 0:50:16Loads have failed where you've succeeded.
0:50:19 > 0:50:24Putting the yoghurt in the cream to make it sour was a stroke of genius
0:50:24 > 0:50:28because it offsets that sweetness of the cocoa and the chocolate.
0:50:28 > 0:50:32You have made a very successful fondant.
0:50:35 > 0:50:38You've got really lovely sweet-but-sour cream,
0:50:38 > 0:50:40you've got soft cherries,
0:50:40 > 0:50:43a very bitter-but-sweet chocolate fondant with an oozy centre.
0:50:43 > 0:50:46I like it a lot, but I'd like it to be a bit more grown up.
0:50:46 > 0:50:50A bit more booze in those cherries would make it a bit more exciting.
0:50:50 > 0:50:53But it's a very, very good pudding.
0:50:53 > 0:50:55- Thanks, Les.- Thank you.
0:50:57 > 0:51:00- He's done all right with his puds towards the end.- He has.
0:51:01 > 0:51:06John and Gregg have nicknamed me Les "Two Puds" Dennis, so I'm quite happy with that!
0:51:09 > 0:51:12'Speech's dish is a fillet of beef,
0:51:12 > 0:51:15'marinated in tamarind and molasses,
0:51:15 > 0:51:17'served on a bed of lime and butter spinach,
0:51:17 > 0:51:20'accompanied by potato and celeriac mash,
0:51:20 > 0:51:24'with a beef, garlic and thyme sauce.'
0:51:25 > 0:51:28I love the colours. I like it a lot.
0:51:32 > 0:51:36I really like that, Speech. I think you've got some really good flavours going on there.
0:51:36 > 0:51:39I like the sweet nuttiness of the celeriac in your mashed potato,
0:51:39 > 0:51:42I love the sweet-sourness of your sauce,
0:51:42 > 0:51:45but I love the flavours you've got into that spinach.
0:51:45 > 0:51:47It's buttery and it's slightly spicy.
0:51:47 > 0:51:52- What did you put in that spinach? - Garlic, salt and lime juice. - I love that!
0:51:52 > 0:51:54You've got some very interesting, different
0:51:54 > 0:51:57and very good flavours in there.
0:51:57 > 0:52:01What you deliver is something really elegant and sophisticated.
0:52:01 > 0:52:03Your sauce is a wonder!
0:52:03 > 0:52:08I love that wonderful all-spice flavour, with thyme and richness coming through it.
0:52:08 > 0:52:11It's all really well-balanced, delicious and very, very moreish.
0:52:11 > 0:52:15In fact, it's so good, if you look at the plate right now,
0:52:15 > 0:52:18between Gregg and I there's very little left!
0:52:18 > 0:52:22I'm feeling relieved, erm, that it's done.
0:52:22 > 0:52:26I think my dish worked in terms of taste and inventiveness.
0:52:26 > 0:52:28I think I did well.
0:52:30 > 0:52:34'Matthew has made poached herb pork fillet,
0:52:34 > 0:52:37'served on a black pudding and potato mash,
0:52:37 > 0:52:38'with baby vegetables
0:52:38 > 0:52:42'and an apple and beetroot balsamic reduction.'
0:52:42 > 0:52:45Unfortunately, all the sauces ran into each other
0:52:45 > 0:52:47as soon as you stuck it on the plate.
0:52:51 > 0:52:53I like the way you've cooked everything,
0:52:53 > 0:52:58I like the way you cooked the pork, the way you've made the mash, it's creamy, it's lump-free,
0:52:58 > 0:53:01I love the freshness and the crunch on the vegetables,
0:53:01 > 0:53:06but the combination of balsamic vinegar, tarragon and beetroot is so strong
0:53:06 > 0:53:09it's overpowering everything.
0:53:12 > 0:53:15Your tarragon is wonderful with the pork.
0:53:15 > 0:53:18Your black pudding and mashed potato is lovely.
0:53:18 > 0:53:21Your beetroot, apple and balsamic is absolutely delicious,
0:53:21 > 0:53:24but all of them are too much.
0:53:24 > 0:53:25Thank you.
0:53:27 > 0:53:32- Those flavours were too big. - They were too big. But he's got a nice little touch.
0:53:33 > 0:53:37Hopefully, I've shown them enough, that I've got ambition, I've got a lot of ideas,
0:53:37 > 0:53:41and, hopefully, it was good enough to move forward.
0:53:43 > 0:53:45Wow. I'm really impressed by today's work.
0:53:45 > 0:53:48Two really good rounds. The competition's really come alive.
0:53:48 > 0:53:53Unfortunately now, we've got a judging decision to make and one of you will be leaving us.
0:53:53 > 0:53:56We'll get you back in as soon as we can.
0:53:56 > 0:53:58Off you go.
0:54:04 > 0:54:08I've really enjoyed today. Some seriously good cooking when they did their own food.
0:54:08 > 0:54:11Some tasty food, some ambitious food,
0:54:11 > 0:54:13some colourful food, some unusual food!
0:54:13 > 0:54:15My favourite cook today is Speech.
0:54:15 > 0:54:19I love the beef, love the sauce that she made with tamarind.
0:54:19 > 0:54:21The flavour in the spinach, I thought it was delightful!
0:54:21 > 0:54:23I'm impressed by Speech today for two reasons -
0:54:23 > 0:54:27one, her dish was quite surprising in the way it delivered,
0:54:27 > 0:54:29the other thing I like was her teamwork.
0:54:29 > 0:54:32She pushed Joe and that team came out trumps.
0:54:32 > 0:54:36I'd be gutted if I went home. I want to be in this for the long run.
0:54:36 > 0:54:38I think the universe has told me
0:54:38 > 0:54:41this is what I'm supposed to be doing.
0:54:41 > 0:54:43Matthew's an ambitious cook.
0:54:43 > 0:54:46He probably did three times as much work as any other contestant.
0:54:46 > 0:54:50He showed skills, ambition, he showed that he likes big, bold flavours.
0:54:50 > 0:54:53His issue was just too many flavours on a plate,
0:54:53 > 0:54:55too many big flavours.
0:54:55 > 0:54:57I play to win and I'm in it to win it,
0:54:57 > 0:55:00so I'll be absolutely gutted if I go out first.
0:55:00 > 0:55:05I was surprised by Joe. As a team member today in here, he's done really well.
0:55:05 > 0:55:07He listened to what Speech had to say.
0:55:07 > 0:55:11He got some confidence. His food today has been really tasty.
0:55:11 > 0:55:14- His presentation's got a lot to be desired.- But he's got a good palate
0:55:14 > 0:55:17and he knows what Italian food should taste like.
0:55:17 > 0:55:20I'd like to stay in MasterChef. It's a journey.
0:55:20 > 0:55:25I know I have a good palate. Given the opportunity, I can progress a lot.
0:55:25 > 0:55:29Les, just all of a sudden, found his feet.
0:55:29 > 0:55:32He made a dessert that really worked,
0:55:32 > 0:55:36and then went for a fondant that actually proved completely successful!
0:55:36 > 0:55:38I think Les has got a decent touch.
0:55:38 > 0:55:43I'd love to get to cook another day, but I've had a great time and I've learnt so much.
0:55:43 > 0:55:45I feel I haven't made "a show of meself",
0:55:45 > 0:55:47as my mum would've said!
0:55:51 > 0:55:53The issue we've got is, they've all cooked very well today,
0:55:53 > 0:55:55all of them.
0:55:55 > 0:55:59We're going to send one of those cooks home.
0:55:59 > 0:56:01Which one?
0:56:12 > 0:56:13When you all cook well,
0:56:13 > 0:56:17it makes the judging extremely difficult, so well done.
0:56:22 > 0:56:25The person leaving us...
0:56:30 > 0:56:32..is Joe.
0:56:32 > 0:56:35- Joe, thanks very much indeed. - Thank you.
0:56:37 > 0:56:41- Thanks, Joe, very much. - Thank you, guys.
0:56:45 > 0:56:47I found the competition tough.
0:56:47 > 0:56:50I'm a bit disappointed to go out first,
0:56:50 > 0:56:54but somebody had to go and, er, it's me.
0:56:55 > 0:56:58Congratulations, guys, you are quarterfinalists.
0:56:58 > 0:57:00Well done!
0:57:00 > 0:57:04- Well done.- Well done. - Well done.
0:57:06 > 0:57:08Keep it going.
0:57:08 > 0:57:10Keep it up!
0:57:10 > 0:57:12I'm absolutely thrilled.
0:57:12 > 0:57:17I'm finally beginning to believe in myself as a decent cook.
0:57:17 > 0:57:19I thought, "I'm a home cook"
0:57:19 > 0:57:22but I'm proving to be better than that, which is great.
0:57:28 > 0:57:31Knowing that I've got through gives me confidence.
0:57:31 > 0:57:34It makes me want to cement myself...
0:57:34 > 0:57:36..as a dope chef.
0:57:41 > 0:57:44Chuffed to bits! Through to the next round.
0:57:44 > 0:57:48Tomorrow's a knockout round, so no rest for the wicked.
0:57:48 > 0:57:50It's one hurdle overcome, another obstacle in the way,
0:57:50 > 0:57:53and, hopefully, you can perform tomorrow.
0:57:56 > 0:57:58Hey!
0:58:01 > 0:58:06'Tomorrow night, the battle for a place in the next round reaches its climax
0:58:06 > 0:58:10'as the celebrities face their toughest critics yet.'
0:58:10 > 0:58:13I'm worried.
0:58:13 > 0:58:16Strawberries and prawns? Are you nuts?
0:58:16 > 0:58:19It's like edible wallpaper. It's just background.
0:58:19 > 0:58:23The whole thing is just a bit "Bleugh"!
0:58:23 > 0:58:24- It's lovely.- It's really lovely.
0:58:24 > 0:58:28The contestant leaving us is...
0:58:31 > 0:58:33Subtitles by Red Bee Media Ltd