Episode 11 Celebrity MasterChef


Episode 11

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It's Celebrity MasterChef.

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We've got 16 celebs,

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all hoping to show off their cooking talent.

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I am ready to rumble.

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They've proved themselves in their own profession,

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now let's see if they can cut it in the kitchen.

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My aim was to at least be a finalist. That's where I'm trying to get to.

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I would hate to go home today. With a passion.

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Cooking doesn't get tougher than this.

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'These four celebrities

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'are competing to become MasterChef Champion.'

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My performance so far

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has been up and down,

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but I'm really determined today to fight.

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Of course I'd like to stay in longer.

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I think it's a good kick up the backside.

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I'll carry on cooking.

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No more takeaways. Except for weekends, maybe.

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I'm very much enjoying the competition.

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It's a way of me saying,

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"This is what I'm about when it comes to food."

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I was brought up having to win,

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so to go home at the first hurdle,

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I would consider that a failure.

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Joe's back in the fight,

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and we are going to send our four off to a professional kitchen -

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their first chance to understand

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what it's like on the other side of the restaurant door.

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'Today, the celebrities are being sent out in pairs

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'to two London restaurants.'

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I'm feeling a mixture of nerves and excitement.

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When I'm outside my comfort zone, the nerves can get on top of me

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so I'm hoping to keep the nerves at bay.

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In the chef whites again!

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Hopefully, we can do the whites justice today.

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I think my biggest fear is that the standard is going to be high.

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The fact that people are paying for the food,

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that definitely makes it a lot more scarier.

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This is like jumping into deep water, you know?

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Somebody with my experience going into a top restaurant,

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that is nerve-racking.

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'Les and Matthew are heading to Boisdale in Canary Wharf,

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'a restaurant renowned for its traditional Scottish cuisine.

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'They will be working under the supervision of head chef

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'Andy Rose.'

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200 covers for lunch.

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We've got absolutely loads to do so we better get started.

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-Absolutely.

-I think we better.

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'Comedian Les is in charge of the roasted loin of wild venison,

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'served with garlic snails, morels, mushroom puree

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'and finished with marinated Douglas fir and a venison gravy.'

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-We're cooking the venison in a water bath.

-Right.

-12 minutes.

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Then we're finishing in the pan with all the garnish. OK?

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-Here's your timer, or we use the clock over there.

-OK.

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-All right?

-Yes.

-OK.

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-So, that's 12 minutes from now?

-Exactly.

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Or probably 11 and a half, because it's been in there for 30 seconds!

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-Got it.

-OK. The venison today is with snails and Douglas fir.

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-Douglas fir is this.

-Oh, wow.

-All right?

-Right.

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-And then we have some snails. OK?

-Yes. OK.

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-We want a very hot pan. We want it really smoky.

-OK.

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The venison is cooked. OK?

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We're going to do about 30 seconds on each side

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so it's just starting to get up to caramelisation. It doesn't take long at all.

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Just baste it. It's cooked, we don't need to do anything else.

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Now our morels

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and three of our snails.

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We're just warming these up.

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Don't overcook them. The snails will be all rubbery. Morels are beautiful at the moment.

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-OK?

-Yep.

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Freshly chopped parsley.

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Let's plate up.

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-This is where we slow down, in a way.

-Yes.

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-We don't want to rush the plating.

-No.

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Take our venison,

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arrange it around the spinach...

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..and finish it with a little bit of our Douglas fir. All right?

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That's how I expect it from the boys

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-and that's how I expect it from you.

-OK.

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My worry would be if I got four venison at one time, making sure they're all ready,

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-but it's just not panicking when it comes to the presentation.

-Exactly that.

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-If you go like that, it's going to be off-centre.

-OK.

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-Put it in, move it and take it off.

-Shall I try another plate?

-Absolutely.

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Use your arm, OK?

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Here we go. One more.

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-I'm using the spoon to make that.

-That's better.

-All right.

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There's a lot to get right. Hopefully, there's not a lot that can go wrong.

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As long as I remember how long the venison's been in the bath,

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keep watching the clock, watch the timer, and make sure my timings are right.

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-That's all the ingredients that we separated for you.

-Yep.

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'Cricketer Matthew has been put in charge of the organic lamb cutlets,

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'topped with wild garlic mousse,

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'served with a potato galette and a classic Reform sauce,

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'made with port and redcurrant jelly.'

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You don't need too much heat here, otherwise it'll explode.

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Take two cutlets. It's wrapped in a little bit of crepinette to hold it all together.

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The crepinette will explode if we overheat this. All we're doing is sealing it in.

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Little bit of salt, little bit of pepper.

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-Can you see that's sort of all melted together lovely?

-Yes.

-That's all we want, OK?

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If these start going off-colour, we've got to start again.

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So, you know, every plate has to be...

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-Ba-boom.

-Absolutely.

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Eight minutes exactly.

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Have I got a stopwatch or a timer?

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You've got to look at the clock when you put stuff in.

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-But if I plonk it on...

-Yes.

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..and then write down "18 minutes", so when that goes to 18 I take it out,

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then I write 26, I know when 26...

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Whatever works with you, Matthew.

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-I would just look at that...

-Or just write it down and...

-Yes.

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-OK. Eight and three.

-All right?

-Yep.

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So, eight minutes, the lamb is ready. A nice three minutes to rest.

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It's all about timing today.

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While the meat's resting, I can start plating up.

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By the time I've finished plating up, the meat's rested.

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-We'll plate once the meat's rested.

-Once the plate...

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-So, I don't plate up while the meat's resting?

-No.

-OK.

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Lovely warm galette.

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Try and keep things central.

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That's it. OK?

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Lovely. Looks beautiful.

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It's reasonably straightforward, but it is all about timing, as you've seen.

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-Good luck.

-Thank you very much, Chef.

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Job's a good 'un.

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It's all about the timings, as he's said.

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My wife knows that timing is not my strong suit.

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I'm very much live-by-the-seat-of-my-pants, not being that organised,

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hence making notes!

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Hopefully, something will sink in and I can do the dish justice.

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'Across town, Speech and Joe have arrived at Spice Market,

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'a restaurant inspired by the street food of Southeast Asia,

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'in the heart of London's Chinatown.'

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-Good morning, Speech.

-Morning.

-Morning, Joe.

-How are you?

-Welcome to Spice Market.

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I'm Peter Lloyd, the executive chef.

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I've got a busy lunch service today, 60 to 80 covers, so a real challenge for you.

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Let's crack on. Follow me.

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'Boxer Joe's dish is grilled rib-eye steak in a soy marinade,

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'served with garlic and sesame wilted bok choi

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'and a coriander dressing.'

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So, Joe, have you cooked steak before?

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I've cooked steak, but not with these ingredients.

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-And for 80 people at the same time?!

-Of course not!

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All different degrees - medium, rare, well-done.

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-You're going to have a lot to think about during service.

-I'll do my best.

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We're going to be brushing it constantly with this marinade, OK?

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Sounds good.

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When we turn it over, it's going to give us a beautiful crossbar mark.

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As soon as we've turned it over, I want you basting it again.

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See there, we've got that beautiful bar mark, OK?

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-I don't want to see tramlines. I want to see criss-cross.

-Quite confusing!

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I want you to marinade each steak twice,

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-on both sides, OK?

-OK.

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Ah, it smells good! I'm hungry!

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I want them to rest for at least two to three minutes, OK?

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-It makes it much more tender for the customer.

-OK.

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It's a lot to take in. It's not just about getting the steak right,

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it's making sure it's presented well and looking pretty.

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If I'm cooking at home, even if something's really nice, I slap it on the plate!

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We just want a nice little line of the bok choi.

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I want you to cut the steak into slices,

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put it onto the plate, like so.

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I want a nice line going straight down the middle.

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The main bit that you could get wrong is not cooking that steak properly.

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You need to make sure it's cooked the way the guest wants it.

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If they don't like it, they'll send it back.

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-There's a lot of pressure on you.

-OK.

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'Rapper Speech will be in charge of the Nonya seafood laksa,

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'served with scallop and gulf shrimp,

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'finished with a coconut foam.'

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Are you familiar with this type of cuisine?

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I do noodle-based soup but I've never done this.

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I don't think I've eaten this particular dish before.

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We're starting with a complex one, then, if this is your first one.

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-It's going to be a challenge for you today.

-OK.

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This is a hand-caught diver scallop.

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We've got all of these to prepare.

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You prise the shell open,

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using the knife, you're going to scrape down

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to reveal where the scallop is,

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and then we can open the scallop.

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Then just pull up and around,

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and that is what I want ready for the laksa.

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You've got 20 of these to prepare.

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I'm trusting you to do this.

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Ugh! I just felt it!

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Whoo!

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Again, we've left a little bit of the scallop on there, OK?

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-You've got a little bit of work to do.

-Yes.

-OK.

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Be confident when you do it. Don't hesitate. Just up and around.

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My hands are shaking!

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All or nothing.

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Look at that! Well done. SHE CHUCKLES

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We've got some halibut,

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we've got the scallop that you prepared, and a tiger prawn.

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Don't shake the pan to start off with because I want some caramelisation on there.

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-While that fish is cooking, you're going to be heating up your laksa broth.

-Yep.

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The noodles go into the boiling water.

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Then I want you to put that in the oven

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and that's going to cook for about a minute.

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Pour over the laksa.

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OK. And then we're going to put in our fish,

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our scallop, our halibut and our prawn, like so.

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We've got some mint, some Thai basil, some coriander,

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and then coconut foam.

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-And then we just finish off, like so.

-It looks great.

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That's what I need you to recreate for the lunch service.

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It's quite straightforward when we do one,

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but when it comes to doing service and you're hearing all the commotion,

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it's all about your co-ordination, OK?

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I'm starting to get a little bit nervous now.

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If I stick to those rules and get the things right, in the right order, I'll be all right.

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-Nice!

-It's beautiful, right? Nice and sweet.

-Mm!

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'It's midday. Over at Canary Wharf,

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'for Les and Matthew it's time for service.'

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-OK! Listen up! Two venison and three lamb.

-Three lamb, Chef!

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How long do you both need, just you two guys?

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-Five minutes, Chef.

-What about you, Matt?

-Er...

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-Five minutes, Chef.

-Brilliant. Five minutes, everyone on the pass!

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'It's crucial that Les's venison and Matthew's lamb dishes

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'are ready at the same time.'

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-Two minutes left!

-Yes, Chef!

-You gave me five.

-Yes, Chef!

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I want everything on the pass, just you two.

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-One minute, Les. Come on.

-One minute?

-Yes.

-Right.

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Matthew's nearly here. You did say five.

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Matthew's here, Les. Come. Let's go.

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It's your first check, I've nothing here. Not good enough.

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It's going to be another five minutes. Sorry.

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-This is all going to be ruined.

-Sorry, Chef.

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Quick, quick, quick, quick, quick!

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-Come on, Les, we're well behind.

-Sorry.

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-You just said five minutes to me.

-I know. I'm sorry.

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It's now ten and you're still not done.

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Come on, let's go. Over here.

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Keep it nice and central.

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-Come on, Les. We've got to push it.

-I'm coming. I'm coming.

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That's too much sauce. We have to re-plate.

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OK.

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OK, go. Right, come on. It's really, really slow.

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You could tell it hadn't been done by a chef,

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however, the meat itself was cooked absolutely perfectly.

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It's quite tough. It's just the rush of it and then trying to get the presentation.

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Look at me, I'm sweating like a pig.

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'Over in Chinatown,

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'service is about to start for Speech and Joe.'

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-OK, boys and girls, are we ready? One laksa, one rib-eye - well-done.

-Yes, Chef.

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Make sure we get these first ones right.

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If we get it wrong now, it'll get worse later.

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Joe is going to have a lot of steaks coming on at the same time.

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He's got to think about all of those different cooking degrees.

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It's key that he gets that right.

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-This is well-done. It's going to take a good 10 to 12 minutes, OK?

-OK, yes.

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Speech has got a lot of different components going into her dish.

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She's going to be cooking three types of fish, reheating the noodles.

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There's a lot more going on there for her to think about.

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Be a little bit more delicate when you take that fish out.

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I don't want to see it break up on you.

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Nice colour on the fish. Beautiful presentation.

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-Keep them like that, you'll do a great job, OK?

-Yes, Chef.

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It feels good, Chef said it looked good,

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so, er, I've just got to keep it like that.

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It's only the start of the service,

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but she's shown really good times in the beginning.

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Joe, how long for your rib-eye?

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-About two minutes.

-Two minutes, yes?

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New order! Three rib-eye - medium! Yes? Joe?

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Yo!

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-Did you hear me?

-Sorry. Yes, Chef.

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Get the marinade on that beef first, please.

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I put loads on.

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-Loads of it on there.

-No, no, Joe! Not on the one that's cooked,

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-the ones that are on the stove.

-Sorry.

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Joe, let's make sure that bok choi is a nice line.

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The steak can go. Service, please!

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OK, rib-eye, well done, 94.

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I'm waiting for three rib-eye and two laksa.

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Yes, Chef.

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Good girl. Two at the same time, huh?

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-Great job, Speech, really good.

-Thank you, Chef.

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I ordered the laksa. Very rich flavour.

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I enjoyed it very much.

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Come on, man. We've got butter melting on the pass,

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chopping boards all a mess.

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How are those three rib-eyes cooked?

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-They're nearly done.

-No. I'm asking you HOW are they cooked?

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-Medium.

-Two medium.

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We need to move on these rib-eyes. They've been on a while. Customers are waiting.

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OK, ready to go, three medium steaks.

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Happy with those, Joe?

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-Yes. I could -

-It's not a trick question.

-Yes.

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OK, service!

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'Back at Canary Wharf, Les has more orders than he can handle...'

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New order. One oyster. 76 is away.

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-Four venison! Can I have a time, please!

-Yes,

-Chef! Can I have a time?

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Is this from start?

0:17:580:18:00

-No.

-Er...

-There's four you've got in.

-Six minutes.

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-This time, Les, six minutes, not longer.

-OK.

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'..while Matthew continues to impress.'

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Here, Chef.

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Matthew, the lamb is superb. Well done.

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-Really good.

-Thank you, Chef.

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The atmosphere's gone from nice, calm, banter, friendly...

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..to frantic.

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-New order. One venison on order!

-Yes, Chef.

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Let's get one more in.

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-All right, Les, we're bang in it now. I've got six coming up.

-OK.

-I've got two more on order.

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'Les is now juggling eight orders of venison.'

0:18:420:18:46

-OK, Les, three minutes left, mate. Three minutes left.

-OK.

0:18:460:18:51

You want to start plating soon. Come on, come on.

0:18:520:18:56

-I think I need a hand, Chef.

-OK. Ben, could you come and give Les a hand, please?

0:18:590:19:04

-Right.

-Can I get a plate, please?

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-New plate.

-OK. OK. Right, OK.

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Thank you, Chef.

0:19:090:19:12

OK.

0:19:120:19:13

OK. Right. Great. Thank you.

0:19:130:19:16

-That's was a bit of a disaster.

-I know.

-All right.

0:19:210:19:24

That was tough. It all came at once.

0:19:240:19:26

I was thinking, "We'll get two out,

0:19:260:19:28

-"then we'll have another four 12 minutes later..."

-OK, listen up!

0:19:280:19:32

Two lamb, one venison! Away when ready! New order!

0:19:320:19:36

I want, in six minutes,

0:19:420:19:44

one venison, two lamb.

0:19:440:19:46

-Right. One venison.

-All right?

0:19:460:19:48

That's going to be the last one... of the service.

0:19:480:19:54

-Yes, Chef!

-Yes, Chef.

0:19:540:19:56

-Three minutes!

-Right.

0:19:560:19:59

There you go, Chef.

0:20:040:20:05

-Very good. Er, Matthew...

-Yes, Chef?

0:20:050:20:09

-Really good service today from you.

-Cheers.

0:20:090:20:12

Les, we're nearly there. You've got one plate to do.

0:20:120:20:14

OK, plate...

0:20:140:20:17

Let's make this one count, come on.

0:20:180:20:21

Much better, mate. Much better.

0:20:210:20:23

Right, let's sauce it and we can send it. Come on.

0:20:230:20:26

Much better.

0:20:280:20:30

OK, Les, again,

0:20:300:20:33

-not one plate made it today on time.

-Really?

-Not one plate.

0:20:330:20:37

All right, go. OK, guys, thanks very much. Service is over.

0:20:370:20:41

Thanks, Chef!

0:20:410:20:43

It's the first time in a professional kitchen

0:20:430:20:46

and we're doing big numbers here, so, yes, big wake-up call.

0:20:460:20:51

I think Les panicked today.

0:20:510:20:53

He certainly did get slammed at one point. Behind on every table.

0:20:530:20:57

But saying that, everything was cooked perfectly.

0:20:570:21:00

This is a steep learning curve,

0:21:000:21:02

and that was the steepest part of the hill that I've been on.

0:21:020:21:06

I thought Matthew did a great job.

0:21:060:21:09

He's been composed all day. He's been writing notes.

0:21:090:21:13

His timing was good. Everything was spot on. I didn't have to get involved.

0:21:130:21:16

I really enjoyed today. I think I've learned a lot of valuable lessons

0:21:160:21:20

and I'm ready for the next challenge.

0:21:200:21:22

'Back in Chinatown, the restaurant is at capacity.'

0:21:230:21:28

We're reaching the peak now of lunch. You're going to start getting a lot more orders.

0:21:280:21:32

-That was your warm-up. This is the real deal now, yes?

-Yes, Chef.

0:21:320:21:36

Joe! HE STUTTERS

0:21:360:21:38

I don't know what's happening!

0:21:380:21:40

You're giving me one medium-rare. After that, you've got two mediums and one more medium-rare.

0:21:400:21:46

-That's four steaks, yes?

-Yes, Chef.

-JOE MUMBLES

0:21:460:21:49

He's not listening. If he doesn't listen, he's going to go down.

0:21:490:21:53

We've got to keep an eye on him.

0:21:530:21:56

OK. Steak.

0:22:000:22:02

-Joe, Joe, Joe, Joe...

-Has it fallen apart?

0:22:020:22:05

It's not that. Look, it's not cooked.

0:22:050:22:07

It's too rare, my friend.

0:22:070:22:09

-We can't use that.

-OK.

-It's sliced. Once you make that first cut,

0:22:090:22:12

-you've got to make that call.

-OK. So...

0:22:120:22:16

We've waited ten minutes for this. We now need to wait for another one.

0:22:160:22:20

-I need to get that one out first for that customer.

-OK.

0:22:200:22:23

I don't think I've impressed him. I find it difficult to remember everything.

0:22:230:22:28

I think it's getting on top of me, doing all this stuff.

0:22:280:22:31

-Speech.

-Yes?

-You're doing a very, very good job.

0:22:350:22:38

Everything's consistent, the food's coming out nice and hot, your fish is perfectly cooked.

0:22:380:22:43

-Well done.

-Thank you, Chef.

0:22:430:22:44

Chef says I'm doing well, so it's good to hear.

0:22:440:22:47

I've just got to keep it.

0:22:470:22:49

Joe, what are you giving me next? I'm not trying to be arrogant,

0:22:490:22:52

but if you don't answer me, I don't know you've heard me

0:22:520:22:55

-and then you're not doing what I want you to do.

-Sorry, Chef.

0:22:550:22:59

Give me a time now on your two rib-eyes, well-done.

0:22:590:23:02

-Two minutes, Chef!

-Every time I ask you for a time, you say two minutes.

0:23:020:23:06

-I need the truth.

-OK, maybe four.

0:23:060:23:09

Is this next one medium-rare, or medium, or well-done?

0:23:090:23:12

-You're giving me two well-dones.

-OK.

0:23:120:23:14

I'm not sure if this is well-done, actually. No, it's not.

0:23:140:23:18

Joe, that's been on 20 minutes now for those two well-dones.

0:23:180:23:22

-We should be seeing them now, yes?

-Yep.

0:23:220:23:26

'As Joe struggles to cook his steaks to order,

0:23:280:23:31

'the customers are being kept waiting.'

0:23:310:23:33

Joe, you're currently running at 28 minutes for two rib-eyes.

0:23:370:23:42

-OK, two rib-eyes. Joe, we got there in the end, yes?

-Yes.

0:23:440:23:47

It was a struggle. Let's go. It's been over half an hour. Send our apologies.

0:23:470:23:52

Please don't tell me no more steaks.

0:23:520:23:54

OK, last order! We've got one laksa, one rib-eye!

0:23:540:23:57

BOTH: Yes, Chef!

0:23:570:23:59

OK, Speech, I'm really impressed.

0:24:040:24:06

-You're doing a great job.

-Thank you, Chef.

0:24:060:24:09

-Medium-rare to go.

-Hallelujah, Joe! We did it!

0:24:130:24:16

-Thank you, Chef!

-It makes such a difference when you get it right.

0:24:160:24:20

It was a bit of a roller coaster. Joe really struggled.

0:24:210:24:24

He was all over the place. He lost his co-ordination.

0:24:240:24:27

On what looks like quite a simple dish,

0:24:270:24:29

that seemed to be a lot for him to engage with.

0:24:290:24:33

Today was really tough. I was a bit flustered and confused sometimes.

0:24:330:24:37

What I've learned from today is, never work in a kitchen!

0:24:370:24:40

I think Speech has impressed me the most.

0:24:400:24:42

The fact that she kept her calm, which was the most important thing,

0:24:420:24:46

consistently, she delivered the better food.

0:24:460:24:48

I have a new-found respect for chefs.

0:24:480:24:51

It's hot in there! It's hot.

0:24:510:24:53

It's a lot of pressure, but I think you can tell that they love it, you know?

0:24:530:24:58

The food is cooked out of love.

0:24:580:25:00

'Service may be over

0:25:020:25:04

'but there's no let-up for the celebrities,

0:25:040:25:07

'who now return to MasterChef Headquarters.'

0:25:070:25:10

Cooking in the competition is so different from at home,

0:25:120:25:17

but you have to rise to that challenge.

0:25:170:25:19

The professional kitchen was an experience.

0:25:190:25:23

It's something I've never done before.

0:25:230:25:26

The thing is, I'm an ex-boxer, not a cook,

0:25:260:25:29

so I think I put too much pressure on myself.

0:25:290:25:32

I'm happy to be back in the MasterChef kitchen.

0:25:330:25:36

I feel a lot more comfortable here.

0:25:360:25:39

There's no chefs shouting.

0:25:390:25:41

This is like my second home at the moment.

0:25:410:25:44

Right here, right now, I am feeling quietly scared and nervous,

0:25:450:25:50

and also quietly confident that I've practised enough to get it right.

0:25:500:25:54

Welcome back.

0:26:030:26:05

You have had quite a few tests now,

0:26:050:26:08

quite a few lessons.

0:26:080:26:11

We want to see progress.

0:26:110:26:14

Now it's time for a team challenge.

0:26:140:26:18

Two teams -

0:26:180:26:20

Joe and Speech...

0:26:200:26:23

..Les and Matthew.

0:26:240:26:27

This is an invention test.

0:26:290:26:31

From the set of ingredients you have in front of you,

0:26:310:26:34

we would like one main course and one dessert.

0:26:340:26:39

You can sing it, rap it, bat it, punch it,

0:26:390:26:43

we don't care how you do it, just get us up some decent food.

0:26:430:26:47

We're going to give you ten minutes to think about it.

0:26:470:26:50

Make us something delicious.

0:26:500:26:52

Wow! OK...

0:26:520:26:55

-We've got streaky bacon.

-We've got some quail's eggs.

0:26:550:26:58

'The ingredients include mussels, clams,

0:26:580:27:02

'razor clams, smoked haddock,

0:27:020:27:05

'long-stemmed broccoli, quail's eggs,

0:27:050:27:08

'strawberries, dark chocolate, cream cheese and ginger biscuits.'

0:27:080:27:14

-What are we doing for the main course?

-What do you think?

0:27:140:27:17

-Smoked haddock...

-Yes.

0:27:170:27:19

-Clams.

-Clams.

0:27:190:27:20

-Cook them off, put them in a fish pie.

-Yes.

0:27:200:27:24

This has got to be a seafood thing.

0:27:240:27:26

Vongole clams.

0:27:260:27:28

Clams, mussels... These are really nice.

0:27:280:27:30

It's got to be with something else. Is there rice or something?

0:27:300:27:33

You can make pastries and things like that.

0:27:330:27:36

You can do whatever you want to.

0:27:360:27:38

-Where's the pasta?

-Where's the pasta?

0:27:380:27:40

Flour, eggs, you know, things...!

0:27:400:27:43

-Do you know how to make pasta?

-I think so. I think I can make it.

0:27:430:27:47

What can we serve the fish with to decorate it nicely?

0:27:470:27:50

-Would you use the quail's eggs?

-I've done a recipe using boiled eggs.

0:27:500:27:54

How long would you boil a quail egg for?

0:27:540:27:56

It's smaller than an egg, so a couple of minutes.

0:27:560:28:00

-What about dessert?

-I haven't got a clue.

0:28:000:28:02

..the cheese, mixed with some caster sugar...

0:28:020:28:05

We can caramelise the fruits.

0:28:050:28:08

-Oh, cheesecake! I could make a cheesecake!

-OK.

0:28:080:28:11

Let's do a cheesecake.

0:28:110:28:13

-Try and make it easier for your dessert.

-No, cheesecake is easy.

-Is it?

-Yes.

0:28:130:28:17

You've had your ten minutes. You have one hour.

0:28:170:28:22

Ladies and gentlemen, let's cook.

0:28:220:28:25

-Shall I start cleaning these things first?

-No, let's do the pasta first.

0:28:270:28:32

I'm not sure how much flour to how many eggs.

0:28:320:28:35

-This is what I can't remember.

-Erm...

-We can just have a guess.

0:28:350:28:40

When you're working in a team, you kind of feel like you have a common goal.

0:28:400:28:44

You put the flour down like that and you make a hole in the middle.

0:28:440:28:47

I'm just not doing this for me. We're doing it for us.

0:28:470:28:52

Crack an egg in the middle, then mix it all together,

0:28:550:28:58

-and do you know...?

-Knead it.

-Yes!

0:28:580:29:01

I've never used one of these before!

0:29:010:29:05

My grandfather was a chef for 50 years,

0:29:090:29:12

my dad's a great cook, my uncles can cook,

0:29:120:29:14

and I'm just the lazy one!

0:29:140:29:17

Aye-aye!

0:29:170:29:19

Joe!

0:29:260:29:27

-What's the plan today?

-There's some clams and mussels.

0:29:270:29:30

We'll attempt to do like a pasta or linguine vongole,

0:29:300:29:32

or frutti di mare, as they say.

0:29:320:29:35

And for dessert?

0:29:350:29:37

Strawberry cheesecake.

0:29:370:29:39

Strawberry cheesecake. How are we going to make that sexy, Speech?

0:29:390:29:42

By having the strawberries on the top in a sexy pattern.

0:29:420:29:47

-So cheesecake with some strawberries.

-Yes.

0:29:470:29:50

-You're not looking that happy about this today, Speech.

-I'm OK. I'm cool.

0:29:500:29:54

It's the south London face. It's kind of just set that way.

0:29:540:29:57

I'm happy inside.

0:29:570:29:59

You've been round the room with some hard men. Anything as tough as this?

0:29:590:30:03

I'm outside my comfort zone a bit, I'm not going to lie, but I do love food.

0:30:030:30:07

I actually feel quite embarrassed that I don't know how to do a dish that I've eaten for years.

0:30:070:30:12

Your granddad, although he's a good cook, I've heard he's a rubbish boxer,

0:30:120:30:16

-so you're all right!

-Exactly!

0:30:160:30:18

We don't need all that. We need about a handful.

0:30:230:30:26

Joe has been eating shellfish pasta all his life and he's having a go at making it!

0:30:260:30:30

It's whether he can take the memories of eating

0:30:300:30:34

and make it into a juicy dish.

0:30:340:30:37

-Speech.

-Yes?

-Two secs...

0:30:400:30:42

-Do you need me to hold it?

-Yes, please.

0:30:420:30:44

He's got a sculpture that resembles something out of the Royal Academy,

0:30:470:30:51

but otherwise, he's got himself some decent pasta.

0:30:510:30:54

I think Speech,

0:30:550:30:57

with all her talent and all her experience,

0:30:570:30:59

is playing it a little safe!

0:30:590:31:02

I'd like to see Speech just push it a little bit further.

0:31:020:31:07

We're halfway. You've got 30 minutes left!

0:31:080:31:11

-Matthew.

-Yes?

-Do you need butter? Because there's only one...

0:31:110:31:14

I'll need a little bit. Big enough for a single portion of fish pie?

0:31:140:31:19

Er, yes, I would think so.

0:31:190:31:20

So we use that as your fish pie portions.

0:31:200:31:24

I like to challenge myself. I'll give 100 percent,

0:31:240:31:26

because you can't give any more than 100 percent,

0:31:260:31:29

not even if you try.

0:31:290:31:31

-How's it going, Matthew?

-Not too bad. Not too bad. Yourself?

0:31:330:31:36

Yes, fine, I think.

0:31:360:31:38

The challenges are very tough.

0:31:410:31:44

I have a lot to prove, especially in the pudding area.

0:31:440:31:49

'Yesterday, in the mass catering challenge,

0:31:500:31:53

'Les messed up his bread and butter pudding

0:31:530:31:56

'and John had to step in.'

0:31:560:31:57

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

0:31:570:32:03

What do you think we expect of you now, Les?

0:32:060:32:08

I think you expect us to improve quite a lot, basically.

0:32:080:32:11

I'm weirdly going for dessert again

0:32:110:32:14

and hoping to put my bread-and- butter-pudding disaster behind me

0:32:140:32:18

and prove that I can cook a dessert,

0:32:180:32:20

so I'm making soft fruit cheesecake

0:32:200:32:24

and a raspberry and chocolate sauce on the side.

0:32:240:32:28

Nice. Fish pie?

0:32:280:32:30

Yes.

0:32:300:32:31

How good can a fish pie be?

0:32:310:32:33

We'll see! I think it should be very tasty and very delicious,

0:32:330:32:36

but I'm sure you'll tell me when you taste it.

0:32:360:32:40

-What are you going to serve with it?

-Some buttered vegetables.

0:32:400:32:43

-Not a lot of time left.

-No, Chef.

0:32:430:32:45

-And a cheesecake to be set.

-Yes.

0:32:450:32:47

-You know they're doing a cheesecake, as well?

-Yes.

0:32:470:32:50

It is indeed a battle of the cheesecakes!

0:32:500:32:53

Les is doing a dessert.

0:33:090:33:11

They say get back on your horse if you fall off, don't they?

0:33:110:33:14

I mean, his bread and butter pudding was a disaster!

0:33:140:33:19

Let's just hope his cheesecake's a lot better.

0:33:190:33:22

Matthew's mashing away his potatoes,

0:33:250:33:28

he's made his fish sauce, cooked some mussels and some clams.

0:33:280:33:31

My big concern with the fish pie - the whole thing looks really glunky.

0:33:350:33:38

-How long do we have left?

-It's your last ten minutes.

0:33:430:33:46

-Shall I get the pasta on?

-Yes, yes, yes.

0:33:460:33:50

Put the pasta in there...

0:33:570:33:58

Are we good? Oh, that looks good.

0:33:590:34:01

Go on, boy! Go on, son!

0:34:140:34:17

Time's up.

0:34:200:34:22

Well done.

0:34:250:34:27

Nice!

0:34:270:34:29

-Boom!

-Hey!

0:34:290:34:32

'Speech and Joe's main is a seafood linguine,

0:34:320:34:35

'made with clams, mussels and bacon lardons

0:34:350:34:38

'in a cream sauce.'

0:34:380:34:40

I like the look of it, mate, I really do.

0:34:400:34:43

You can't make a bowl of pasta look smart and elegant, it's not supposed to,

0:34:430:34:47

but that's fine.

0:34:470:34:49

Your pasta's lovely. It's got a little bit of firmness to it,

0:34:570:35:00

the cream is coating everything,

0:35:000:35:02

that sweet saltiness you get from shellfish that tastes of the sea.

0:35:020:35:05

My only complaint is, those clams are a little gritty.

0:35:050:35:08

-OK.

-I'm getting a little bit of a sandy texture in my teeth.

0:35:080:35:11

But, Joe, stick with the Italian because you can do it.

0:35:110:35:15

Thank you. I'll take that.

0:35:150:35:17

Really well-made pasta. The seafood's cooked very well.

0:35:170:35:20

I like the addition of the splash of cream to coat the seafood.

0:35:200:35:23

-I think it's a really good dish.

-I'm very happy. Thanks a lot.

0:35:230:35:26

This is your dish, really, isn't it?

0:35:260:35:28

Inspiration from your family, with a bit of guidance and confidence-boosting from Speech.

0:35:280:35:33

She's a much better cook than myself,

0:35:330:35:35

and I do take a bit of confidence from her, so that's great,

0:35:350:35:38

-so thank you.

-That's all right, Joe.

0:35:380:35:41

'For dessert, they've made a strawberry cheesecake,

0:35:410:35:45

'served with a hazelnut praline and a strawberry coulis.'

0:35:450:35:48

He likes it. Do you know how I can tell?

0:35:540:35:56

He starts to dance on one leg and wander around.

0:35:560:35:58

He starts to do his dad dance. He does dad dancing!

0:35:580:36:02

Cowabunga! I just love a cheesecake. All the flavours are there.

0:36:020:36:06

You do have a buttery biscuit base. Also, the cream,

0:36:060:36:09

there's almost a tartness that's coming from it,

0:36:090:36:12

but the whole thing is set on fire

0:36:120:36:14

by that lovely strength of the strawberry coulis.

0:36:140:36:17

-Fabulous flavour you've got in there!

-Thank you.

0:36:170:36:20

It has about as much elegance and finesse as a car-boot sale,

0:36:200:36:23

but the textures are wonderful, the flavours are really good.

0:36:230:36:28

'Matthew and Les's main course is fish pie,

0:36:300:36:33

'served with mussels and clams,

0:36:330:36:35

'buttered leeks, long-stemmed broccoli

0:36:350:36:38

'and a tomato salsa.'

0:36:380:36:41

Right, let's go! Mr Wallace, what do you reckon?

0:36:410:36:43

I'm pleased, because very few people realise how dangerous sprouting broccoli is,

0:36:430:36:47

and you've managed to keep it fenced in

0:36:470:36:51

because you don't want that running all over the plate, so well done, Matthew!

0:36:510:36:55

OK, let's get stuck in.

0:36:550:36:58

The flavours are really good - smoky haddock, the saltiness of the clams.

0:37:020:37:05

I like the richness of the sauce with that smoky bacon,

0:37:050:37:08

and I like your well-seasoned potato across the top.

0:37:080:37:11

I like your salsa with cayenne pepper, it's quite hot and spicy,

0:37:110:37:15

to add something else to your pie.

0:37:150:37:16

The flavours are brilliant, the textures are a bit mushy.

0:37:160:37:21

Whoa! I really like it.

0:37:220:37:23

The texture's absolutely fine with me.

0:37:230:37:26

I love the flavours. I really like the saltiness of the seafood

0:37:260:37:29

and the smoky flavour with the haddock, as well.

0:37:290:37:32

Job well done. I'd scoff that, Matthew.

0:37:320:37:34

Thank you.

0:37:340:37:35

'To follow, they've made a strawberry cheesecake,

0:37:360:37:40

'served with a raspberry compote, hazelnut dust

0:37:400:37:43

'and a chocolate and hazelnut sauce.'

0:37:430:37:46

Les, well done, mate. I'm so pleased for you. It's the best thing you've cooked.

0:37:530:37:57

Your cheesecake is fabulous. Strawberry flavour, with the almost sour cream.

0:37:570:38:02

Your little compote, keeping some of the raspberries whole, is lovely. That's delightful.

0:38:020:38:06

-I'm a happy boy, Les.

-Thank you.

0:38:060:38:09

I love the little stewed raspberries. I like your chocolate sauce.

0:38:090:38:13

I think your cheesecake's made really, really well. Not a fault to be found, Les!

0:38:130:38:18

-Brilliant!

-Thank you very much!

0:38:180:38:20

Well done, you two!

0:38:200:38:22

-Good job.

-Thank you.

-Cheers.

0:38:220:38:25

Thanks very much indeed. Well done, all of you.

0:38:260:38:30

Now you take a break. When you come back

0:38:300:38:32

you'll be cooking your own food.

0:38:320:38:36

Off you go.

0:38:360:38:38

MATTHEW: Well done, boys and girls!

0:38:440:38:48

We've learnt summet!

0:38:480:38:50

I am really pleased because we had four good dishes.

0:38:520:38:56

I'm particularly pleased for Joe,

0:38:560:38:59

who presented a stunningly good pasta dish.

0:38:590:39:02

Italian is the way for Joe to go.

0:39:020:39:04

Whatever we do in life, it's always nice to get good comments.

0:39:040:39:07

I'm used to comments in fighting,

0:39:070:39:10

but I've never had that many good comments when it comes to my cooking.

0:39:100:39:13

Speech's cheesecake was very tasty, but it really wasn't that elegant.

0:39:130:39:17

But, John, it's her own food next

0:39:170:39:19

and we know what a class act she can be.

0:39:190:39:22

I think my confidence has been knocked

0:39:220:39:24

because I got used to Gregg and John saying nice things.

0:39:240:39:27

I guess it's a reality check. There's still work to do and it's still a competition.

0:39:270:39:32

As for Les's cheesecake, I'm really surprised and very pleased indeed.

0:39:320:39:37

Well done, Les, for getting a dessert out, and a good dessert!

0:39:370:39:40

That's good news, because he's now up for it.

0:39:400:39:42

To have Gregg - who loves his puddings -

0:39:420:39:45

love my pudding was just fantastic!

0:39:450:39:47

And John, as well. He said it was well-presented

0:39:470:39:49

and I think he said faultless!

0:39:490:39:52

I can't wish for better than that. That's fantastic.

0:39:520:39:55

Matthew's a Yorkshire cricketer. I don't want to stereotype anyone,

0:39:550:39:58

but he gave us a good hearty dish and I really enjoyed his fish pie.

0:39:580:40:02

I think that challenge went very well.

0:40:020:40:04

We all got very positive comments,

0:40:040:40:06

so it's even-stevens going into the final hurdle.

0:40:060:40:11

'Over the last two days,

0:40:130:40:16

'these celebrities have faced some extreme challenges.

0:40:160:40:19

'Now only one test stands between them

0:40:190:40:22

'and a place in the quarterfinal.'

0:40:220:40:25

The next round is their own dishes,

0:40:250:40:28

so anything could happen, John. Anything.

0:40:280:40:31

I need to show that I know what I'm doing

0:40:320:40:35

and I can present it and that it is perfectly cooked.

0:40:350:40:39

No challenge at all, is there?!

0:40:390:40:42

When I need to show to John and Gregg next challenge

0:40:420:40:44

is just, erm, I can cook.

0:40:440:40:47

I need to produce a plate of food that looks good,

0:40:480:40:52

doesn't look like a car crash,

0:40:520:40:54

and tastes banging.

0:40:540:40:57

Knowing that somebody's going home, you don't have a clue who it is.

0:40:580:41:03

You don't want the stigma to be kicked off now,

0:41:030:41:05

and I really do want to progress.

0:41:050:41:08

This is the first time we get to see the cook you really are,

0:41:160:41:21

the food that you love, the food you practised,

0:41:210:41:25

so we've got high expectations.

0:41:250:41:28

One dish, one hour...

0:41:280:41:30

At the end of this, one of you is going home.

0:41:300:41:32

Ladies and gentlemen, let's cook.

0:41:320:41:35

Today, I'm cooking a family recipe.

0:41:440:41:48

I've cooked it a few times over the last few weeks.

0:41:480:41:51

My children have been pretty happy with it. They've eaten it. They haven't spat it out!

0:41:510:41:57

Hopefully, I'll bring it together, you know?

0:41:570:42:01

Joe, tell us what you're going to cook for us.

0:42:050:42:08

It's a sort of chicken cacciatore-style,

0:42:080:42:10

with tomatoes, a bit of red wine and red peppers.

0:42:100:42:14

-Hopefully, it'll be all right!

-You like to use the word "hopefully".

0:42:140:42:18

What's this about "hopefully"?

0:42:180:42:20

I don't know. I'm not talking about hopefully. It's going to be good.

0:42:200:42:24

What is it that you particularly like about this dish?

0:42:240:42:27

-I just like the taste of it!

-That'll do!

0:42:270:42:30

What do your kids think about you being on MasterChef, mate?

0:42:300:42:34

My one boy said, "Dad, I'm a better cook than you are" and he's only 18!

0:42:340:42:38

-So your son, who's 18, reckons he's a better cook than you?

-Yes.

0:42:380:42:41

-You've got to prove a point to him.

-Of course I've got to prove a point!

0:42:410:42:45

-And deliver a knockout blow?

-Hopefully!

0:42:450:42:49

Joe's got about 400 chicken legs covered in three tons of sauce,

0:42:520:42:57

including peppers and capers and onions and tomatoes and allsorts of wonderful things!

0:42:570:43:02

It smells wonderful.

0:43:020:43:04

How's he going to make it look beautiful?

0:43:040:43:08

He's a brave man, our Les.

0:43:150:43:18

Les, another dessert!

0:43:190:43:21

Another dessert. And quite an ambitious one, as well.

0:43:210:43:24

-What are you doing?

-A fondant,

0:43:240:43:26

with a cherry compote

0:43:260:43:29

and cream, caster sugar and Greek yoghurt.

0:43:290:43:32

I have done it before. I've just got to not let the nerves bubble over

0:43:320:43:37

on top of the excitement.

0:43:370:43:38

How much do you now want to stay in this competition?

0:43:380:43:41

After that cheesecake round, I want to stay in.

0:43:410:43:45

-And we look forward to a fondant.

-Yes.

0:43:450:43:47

-A fondant fancy.

-Absolutely!

0:43:470:43:49

-A Family Fortunes fondant fancy. There you go.

-Wow.

0:43:490:43:53

What has happened to Les?

0:43:560:43:58

He's got one good cheesecake and the whole competition's come alive for him!

0:43:580:44:02

But what he's attempting here is really complicated -

0:44:020:44:05

a chocolate fondant that's got to be perfect, otherwise it's going to be a puddle.

0:44:050:44:09

I'm nervous for him.

0:44:100:44:13

I made three last night for my wife, my mother-in-law and myself

0:44:130:44:18

while we sat and watched a movie.

0:44:180:44:20

I was watching like an expectant father as they were in the oven,

0:44:200:44:25

waiting for this baby to be born.

0:44:250:44:28

If they're right, you jump up in the air and you feel really elated about it,

0:44:280:44:33

but if there's no sign of gooey chocolate in the middle,

0:44:330:44:38

I'm finished!

0:44:380:44:40

Hear the word! The word is halfway!

0:44:420:44:46

I'm excited about cooking my own food.

0:44:500:44:53

If it's cooked from the heart, it should taste good.

0:44:530:44:57

I'd like John and Gregg to eat this and be like,

0:44:580:45:01

"Speech, you're a dope chef,

0:45:010:45:03

"and that's what I'm going to call you from now on - dope chef."

0:45:030:45:08

You've got an incredible array of different flavours here, Speech. What is your dish?

0:45:130:45:18

It is tamarind and molasses fillet of beef,

0:45:180:45:22

with buttered spinach, and potato and celeriac mash.

0:45:220:45:25

This is a clash of cultures. Where has the inspiration from this come from?

0:45:250:45:30

I've got British culture, I've grown up with Jamaican culture,

0:45:300:45:33

and also from south London, a lot of other cultures, as well.

0:45:330:45:37

-Sure.

-You obviously love to cook. What is this competition starting to mean to you?

0:45:370:45:40

I think this competition is like... I feel like I'm supposed to be here.

0:45:400:45:45

Do you think you've got a talent that you didn't know about?

0:45:450:45:48

I think it's a talent.

0:45:480:45:50

I kinda knew about it.

0:45:500:45:53

Cor! Speech is right out there with some of the flavours she's playing with here!

0:45:570:46:02

She's got beef, she's got tamarind,

0:46:020:46:05

she's got chilli, she's got jam on the side!

0:46:050:46:08

I've never had beef and jam, John, so it's a culinary mystery tour.

0:46:080:46:13

She wants elegance, she wants sophistication,

0:46:130:46:16

but she wants it to stay true to the flavours of the Caribbean.

0:46:160:46:18

Brilliant!

0:46:180:46:21

You've got 20 minutes left!

0:46:220:46:25

You might see that I laugh and joke and everything else,

0:46:270:46:30

but crunch time and when it's time to perform,

0:46:300:46:34

I get on and do it.

0:46:340:46:36

I am quite serious. I want to win.

0:46:360:46:41

Matthew, as you go further and further in this competition, the more intense you become.

0:46:420:46:46

I'm a serious character when I have to be.

0:46:460:46:49

-I need to be now, so I'm intense.

-I quite like the attitude.

-Thank you.

0:46:490:46:53

What are you cooking today?

0:46:530:46:55

A pork fillet, crusted with herbs, poached,

0:46:550:46:58

with a black pudding mash, baby vegetables

0:46:580:47:01

and a beetroot and apple balsamic reduction.

0:47:010:47:06

You really are going for it!

0:47:060:47:08

It's a bit of a challenge. Hopefully, I can to put it out within the hour.

0:47:080:47:11

How much do you now want to stay in this competition?

0:47:110:47:14

I'd love to stay. I want to learn, progress and I want to eat good food.

0:47:140:47:18

I really want to be able to cook it, as well.

0:47:180:47:21

-What do you want to demonstrate now?

-I want to demonstrate how rude I can be

0:47:210:47:25

and tell you to go away so I can concentrate on my cooking, if I'm being honest!

0:47:250:47:30

Righto, big man! That's one of the best answers I ever had!

0:47:300:47:34

-Thanks, Matthew. Good luck.

-Cheers.

-We're off!

0:47:340:47:37

Matthew is really pushing himself. He is cooking herbed pork...

0:47:400:47:44

..he is making black pudding mash

0:47:460:47:48

and beetroot with balsamic vinegar.

0:47:480:47:51

John, that is a lot of work in one hour

0:47:510:47:54

and lots of processes.

0:47:540:47:55

This guy is really going for it. I have just begun to realise how ambitious Matthew really is

0:47:550:48:01

and how competitive.

0:48:010:48:04

I just hope he hasn't bitten off more than he can chew.

0:48:070:48:10

You have just five minutes!

0:48:100:48:14

Time's up!

0:48:340:48:36

'Joe has made chicken cacciatore,

0:48:520:48:55

'with smoked bacon, capers and olives,

0:48:550:48:58

'served with parsley-buttered potatoes.'

0:48:580:49:02

Joe, your food delivers like you do in the ring - with a massive punch!

0:49:060:49:11

Very sweet with tomatoes, sharp with the capers and salty with the olives.

0:49:110:49:16

I like the richness of your potatoes. I think it's a lovely-tasting dish.

0:49:160:49:19

It's not very pretty but it tastes really good.

0:49:190:49:23

That is typical of so many Italian dishes -

0:49:260:49:29

lovely flavours of sweetness, smokiness, chilli heat, garlic,

0:49:290:49:34

the potatoes are soft, the chicken's soft, the vegetables are all falling apart.

0:49:340:49:37

The issue is the simplicity of it.

0:49:370:49:40

Thank you. Thanks, guys.

0:49:400:49:42

John said it packed a punch.

0:49:420:49:44

Pun intended, it was a compliment for me.

0:49:440:49:49

I just hope I stay in!

0:49:490:49:52

'Les has made a chocolate fondant, topped with a quenelle of cream with Greek yoghurt,

0:49:560:50:01

'and a cherry and kirsch compote.'

0:50:010:50:05

Mate, you've done it. You've got a firm outside and a runny middle.

0:50:100:50:13

Loads have failed where you've succeeded.

0:50:130:50:16

Putting the yoghurt in the cream to make it sour was a stroke of genius

0:50:190:50:24

because it offsets that sweetness of the cocoa and the chocolate.

0:50:240:50:28

You have made a very successful fondant.

0:50:280:50:32

You've got really lovely sweet-but-sour cream,

0:50:350:50:38

you've got soft cherries,

0:50:380:50:40

a very bitter-but-sweet chocolate fondant with an oozy centre.

0:50:400:50:43

I like it a lot, but I'd like it to be a bit more grown up.

0:50:430:50:46

A bit more booze in those cherries would make it a bit more exciting.

0:50:460:50:50

But it's a very, very good pudding.

0:50:500:50:53

-Thanks, Les.

-Thank you.

0:50:530:50:55

-He's done all right with his puds towards the end.

-He has.

0:50:570:51:00

John and Gregg have nicknamed me Les "Two Puds" Dennis, so I'm quite happy with that!

0:51:010:51:06

'Speech's dish is a fillet of beef,

0:51:090:51:12

'marinated in tamarind and molasses,

0:51:120:51:15

'served on a bed of lime and butter spinach,

0:51:150:51:17

'accompanied by potato and celeriac mash,

0:51:170:51:20

'with a beef, garlic and thyme sauce.'

0:51:200:51:24

I love the colours. I like it a lot.

0:51:250:51:28

I really like that, Speech. I think you've got some really good flavours going on there.

0:51:320:51:36

I like the sweet nuttiness of the celeriac in your mashed potato,

0:51:360:51:39

I love the sweet-sourness of your sauce,

0:51:390:51:42

but I love the flavours you've got into that spinach.

0:51:420:51:45

It's buttery and it's slightly spicy.

0:51:450:51:47

-What did you put in that spinach?

-Garlic, salt and lime juice.

-I love that!

0:51:470:51:52

You've got some very interesting, different

0:51:520:51:54

and very good flavours in there.

0:51:540:51:57

What you deliver is something really elegant and sophisticated.

0:51:570:52:01

Your sauce is a wonder!

0:52:010:52:03

I love that wonderful all-spice flavour, with thyme and richness coming through it.

0:52:030:52:08

It's all really well-balanced, delicious and very, very moreish.

0:52:080:52:11

In fact, it's so good, if you look at the plate right now,

0:52:110:52:15

between Gregg and I there's very little left!

0:52:150:52:18

I'm feeling relieved, erm, that it's done.

0:52:180:52:22

I think my dish worked in terms of taste and inventiveness.

0:52:220:52:26

I think I did well.

0:52:260:52:28

'Matthew has made poached herb pork fillet,

0:52:300:52:34

'served on a black pudding and potato mash,

0:52:340:52:37

'with baby vegetables

0:52:370:52:38

'and an apple and beetroot balsamic reduction.'

0:52:380:52:42

Unfortunately, all the sauces ran into each other

0:52:420:52:45

as soon as you stuck it on the plate.

0:52:450:52:47

I like the way you've cooked everything,

0:52:510:52:53

I like the way you cooked the pork, the way you've made the mash, it's creamy, it's lump-free,

0:52:530:52:58

I love the freshness and the crunch on the vegetables,

0:52:580:53:01

but the combination of balsamic vinegar, tarragon and beetroot is so strong

0:53:010:53:06

it's overpowering everything.

0:53:060:53:09

Your tarragon is wonderful with the pork.

0:53:120:53:15

Your black pudding and mashed potato is lovely.

0:53:150:53:18

Your beetroot, apple and balsamic is absolutely delicious,

0:53:180:53:21

but all of them are too much.

0:53:210:53:24

Thank you.

0:53:240:53:25

-Those flavours were too big.

-They were too big. But he's got a nice little touch.

0:53:270:53:32

Hopefully, I've shown them enough, that I've got ambition, I've got a lot of ideas,

0:53:330:53:37

and, hopefully, it was good enough to move forward.

0:53:370:53:41

Wow. I'm really impressed by today's work.

0:53:430:53:45

Two really good rounds. The competition's really come alive.

0:53:450:53:48

Unfortunately now, we've got a judging decision to make and one of you will be leaving us.

0:53:480:53:53

We'll get you back in as soon as we can.

0:53:530:53:56

Off you go.

0:53:560:53:58

I've really enjoyed today. Some seriously good cooking when they did their own food.

0:54:040:54:08

Some tasty food, some ambitious food,

0:54:080:54:11

some colourful food, some unusual food!

0:54:110:54:13

My favourite cook today is Speech.

0:54:130:54:15

I love the beef, love the sauce that she made with tamarind.

0:54:150:54:19

The flavour in the spinach, I thought it was delightful!

0:54:190:54:21

I'm impressed by Speech today for two reasons -

0:54:210:54:23

one, her dish was quite surprising in the way it delivered,

0:54:230:54:27

the other thing I like was her teamwork.

0:54:270:54:29

She pushed Joe and that team came out trumps.

0:54:290:54:32

I'd be gutted if I went home. I want to be in this for the long run.

0:54:320:54:36

I think the universe has told me

0:54:360:54:38

this is what I'm supposed to be doing.

0:54:380:54:41

Matthew's an ambitious cook.

0:54:410:54:43

He probably did three times as much work as any other contestant.

0:54:430:54:46

He showed skills, ambition, he showed that he likes big, bold flavours.

0:54:460:54:50

His issue was just too many flavours on a plate,

0:54:500:54:53

too many big flavours.

0:54:530:54:55

I play to win and I'm in it to win it,

0:54:550:54:57

so I'll be absolutely gutted if I go out first.

0:54:570:55:00

I was surprised by Joe. As a team member today in here, he's done really well.

0:55:000:55:05

He listened to what Speech had to say.

0:55:050:55:07

He got some confidence. His food today has been really tasty.

0:55:070:55:11

-His presentation's got a lot to be desired.

-But he's got a good palate

0:55:110:55:14

and he knows what Italian food should taste like.

0:55:140:55:17

I'd like to stay in MasterChef. It's a journey.

0:55:170:55:20

I know I have a good palate. Given the opportunity, I can progress a lot.

0:55:200:55:25

Les, just all of a sudden, found his feet.

0:55:250:55:29

He made a dessert that really worked,

0:55:290:55:32

and then went for a fondant that actually proved completely successful!

0:55:320:55:36

I think Les has got a decent touch.

0:55:360:55:38

I'd love to get to cook another day, but I've had a great time and I've learnt so much.

0:55:380:55:43

I feel I haven't made "a show of meself",

0:55:430:55:45

as my mum would've said!

0:55:450:55:47

The issue we've got is, they've all cooked very well today,

0:55:510:55:53

all of them.

0:55:530:55:55

We're going to send one of those cooks home.

0:55:550:55:59

Which one?

0:55:590:56:01

When you all cook well,

0:56:120:56:13

it makes the judging extremely difficult, so well done.

0:56:130:56:17

The person leaving us...

0:56:220:56:25

..is Joe.

0:56:300:56:32

-Joe, thanks very much indeed.

-Thank you.

0:56:320:56:35

-Thanks, Joe, very much.

-Thank you, guys.

0:56:370:56:41

I found the competition tough.

0:56:450:56:47

I'm a bit disappointed to go out first,

0:56:470:56:50

but somebody had to go and, er, it's me.

0:56:500:56:54

Congratulations, guys, you are quarterfinalists.

0:56:550:56:58

Well done!

0:56:580:57:00

-Well done.

-Well done.

-Well done.

0:57:000:57:04

Keep it going.

0:57:060:57:08

Keep it up!

0:57:080:57:10

I'm absolutely thrilled.

0:57:100:57:12

I'm finally beginning to believe in myself as a decent cook.

0:57:120:57:17

I thought, "I'm a home cook"

0:57:170:57:19

but I'm proving to be better than that, which is great.

0:57:190:57:22

Knowing that I've got through gives me confidence.

0:57:280:57:31

It makes me want to cement myself...

0:57:310:57:34

..as a dope chef.

0:57:340:57:36

Chuffed to bits! Through to the next round.

0:57:410:57:44

Tomorrow's a knockout round, so no rest for the wicked.

0:57:440:57:48

It's one hurdle overcome, another obstacle in the way,

0:57:480:57:50

and, hopefully, you can perform tomorrow.

0:57:500:57:53

Hey!

0:57:560:57:58

'Tomorrow night, the battle for a place in the next round reaches its climax

0:58:010:58:06

'as the celebrities face their toughest critics yet.'

0:58:060:58:10

I'm worried.

0:58:100:58:13

Strawberries and prawns? Are you nuts?

0:58:130:58:16

It's like edible wallpaper. It's just background.

0:58:160:58:19

The whole thing is just a bit "Bleugh"!

0:58:190:58:23

-It's lovely.

-It's really lovely.

0:58:230:58:24

The contestant leaving us is...

0:58:240:58:28

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