0:00:03 > 0:00:06'This is the penultimate Celebrity MasterChef.
0:00:08 > 0:00:10'And Ade,
0:00:10 > 0:00:13'Les
0:00:13 > 0:00:15'and Janet...
0:00:15 > 0:00:20'only have a few challenges left to prove themselves.'
0:00:21 > 0:00:23I never in a million years
0:00:23 > 0:00:26thought I'd get as far as this.
0:00:26 > 0:00:29I've got to believe that I can be that person
0:00:29 > 0:00:32that can win Celebrity MasterChef.
0:00:33 > 0:00:35I haven't won anything before.
0:00:35 > 0:00:39My wife has won a load of things. Our mantelpiece is full of BAFTAS.
0:00:39 > 0:00:43It'd be very nice just to get a little MasterChef trophy
0:00:43 > 0:00:46and put it up there - maybe in the middle.
0:00:48 > 0:00:51I'm pleased I've got this far.
0:00:51 > 0:00:54If I wasn't here there'd be no women in the final and that'd be shocking.
0:00:56 > 0:01:01From 16 celebrities we have whittled it down to these great three.
0:01:05 > 0:01:11'Tomorrow, one of them will be crowned Champion.'
0:01:28 > 0:01:33'Today, the three finalists will be entering the world of fine dining.
0:01:34 > 0:01:39'They finally get to cook at this year's Chef's Table.'
0:01:39 > 0:01:44When it comes to fine dining, you've got to have certain skill sets.
0:01:44 > 0:01:49I hope that I can raise my game and accept that challenge.
0:01:50 > 0:01:55'But first, they have to cook John Torode's rabbit three ways.
0:01:57 > 0:02:02'An offal-stuffed loin, pan-fried fillets
0:02:02 > 0:02:06'and ravioli stuffed with rabbit shoulder.'
0:02:07 > 0:02:11This is about taking on a dish and understanding all the processes.
0:02:11 > 0:02:15What ends up on the plate is flavour and rabbit.
0:02:15 > 0:02:20We now have our final three. It's time for them to really step it up.
0:02:24 > 0:02:27'First, they need to butcher the rabbit.
0:02:30 > 0:02:34'Then braise the shoulder and legs in a pressure cooker.'
0:02:34 > 0:02:40Drop your bouquet garni in and add to that a good amount of white wine.
0:02:40 > 0:02:42Now, 500mls of stock.
0:02:42 > 0:02:46Pig's trotter. That gives you viscosity, thickness to your sauce.
0:02:46 > 0:02:49Add that into our pot.
0:02:49 > 0:02:54- That's going to make meat for your ravioli, meat for your Swiss chard and the base for your sauce.- Right.
0:02:54 > 0:02:56- OK.- Yeah.
0:02:56 > 0:03:01'Next, the fillet has to be removed from the loin.'
0:03:01 > 0:03:03That is tricky. Removing those little fillets,
0:03:03 > 0:03:08- then taking that backbone out is tough.- That's right.- Really hard.
0:03:08 > 0:03:11'Then the loin is stuffed with the liver and kidneys
0:03:11 > 0:03:13'and wrapped in pancetta.'
0:03:13 > 0:03:15Now, roll the whole thing.
0:03:18 > 0:03:21I browned the loin in the pan and now it's going in the oven.
0:03:21 > 0:03:24It's going to take 12 to 15 minutes to cook.
0:03:24 > 0:03:27Now I'm going to make the parsnip puree.
0:03:27 > 0:03:30Peeled parsnips. 100mls of olive oil.
0:03:31 > 0:03:33100mls of milk.
0:03:34 > 0:03:37Onto the heat and bring it to the boil.
0:03:38 > 0:03:41There's loads here to do. It's really confusing.
0:03:41 > 0:03:45I'm going to do some chopped chestnuts as a garnish.
0:03:45 > 0:03:49This is simply chestnuts fried in lots and lots of butter
0:03:49 > 0:03:51with chervil and black pepper.
0:03:51 > 0:03:55We've got legs going on. We've got parsnip puree going on.
0:03:55 > 0:03:59We've got the loin roasting. We've got chestnuts in butter.
0:03:59 > 0:04:02- Now what?- We're going to crumb the little fillets.
0:04:02 > 0:04:05Roll them first in our seasoned chestnut flour.
0:04:05 > 0:04:07Into egg.
0:04:08 > 0:04:11And then breadcrumb.
0:04:13 > 0:04:16- This is the most complicated recipe we've given them so far.- It is.
0:04:16 > 0:04:22Now the sauce. I'll strain off my stock that I've made with my rabbit.
0:04:22 > 0:04:25Into a pot. Add to that red wine...
0:04:28 > 0:04:31..and a half bottle of port.
0:04:31 > 0:04:33If you reduce this sauce too much, it's had it.
0:04:34 > 0:04:37Not enough and it's too thin.
0:04:37 > 0:04:40- That rabbit is going to be drunk! - Haha!
0:04:42 > 0:04:44'While the sauce reduces,
0:04:44 > 0:04:49'the braised shoulder meat is prepped for the ravioli filling.'
0:04:49 > 0:04:52So a small amount of filling into each one.
0:04:54 > 0:04:57Then we fold them over.
0:04:58 > 0:05:00Ravioli in.
0:05:00 > 0:05:04Whilst the ravioli's in, bring the rabbit out.
0:05:08 > 0:05:11- Yeah! Look at that!- There you go.
0:05:11 > 0:05:13Now, we start to build the dish.
0:05:13 > 0:05:17You have to have a clear vision of how this dish is going to look before you start.
0:05:18 > 0:05:20Parsnips.
0:05:22 > 0:05:25- And our chestnuts.- Oh! Look at that!
0:05:39 > 0:05:42John, that's beautiful, mate.
0:05:42 > 0:05:43Mmm.
0:05:43 > 0:05:45Aaargh!
0:05:45 > 0:05:47Argh hahaha!
0:05:47 > 0:05:51- Ah!- There you go. Rabbit and chestnuts.- That's beautiful.
0:05:51 > 0:05:54Every single part of the rabbit's been used in that dish -
0:05:54 > 0:05:58leg, shoulder, loin, liver, kidneys.
0:05:58 > 0:06:02That is complicated, a real step up from what they've been doing.
0:06:02 > 0:06:05It's technical, highly skilled and there's lots of process.
0:06:05 > 0:06:09- This is going to be fascinating. - Yeah.- Let's get 'em in.
0:06:26 > 0:06:30Ladies and gentlemen, welcome to the world of fine dining.
0:06:30 > 0:06:35Today, you have a job because we've given you a recipe
0:06:35 > 0:06:38that incorporates many processes and many techniques.
0:06:40 > 0:06:44It needs to be sharp, articulate, delicious.
0:06:46 > 0:06:49One of you is going to be our champion.
0:06:50 > 0:06:55Everything you now do is going to be under the closest scrutiny.
0:06:56 > 0:06:59Good luck. Two hours. Let's cook.
0:07:04 > 0:07:08It's confusing. I'll take it a stage at a time, see if we get there.
0:07:12 > 0:07:18I don't understand what the end result is. Chestnuts on the pasta, then the red wine sauce...
0:07:18 > 0:07:19I need a pen.
0:07:21 > 0:07:26There's a massive amount to take in. Very daunted by it.
0:07:31 > 0:07:34You feel the intensity of this task.
0:07:34 > 0:07:37The silence in this kitchen is deafening.
0:07:41 > 0:07:44Three rabbit dishes. Three celebrity chefs.
0:07:44 > 0:07:47I promise you, three very different looking plates of food.
0:07:54 > 0:08:00Now, the words "fine dining" seem to me to be some uptight experience.
0:08:02 > 0:08:08It comes out and you are supposed to fall down in ecstasy at what it looks like,
0:08:08 > 0:08:13photograph it and tell all your friends it cost 120 quid.
0:08:14 > 0:08:18But I'm not going to do something unless I do it 100%.
0:08:18 > 0:08:22I take everything seriously and you don't mess with me.
0:08:26 > 0:08:30Janet, you already cooked rabbit for us at the mediaeval banquet.
0:08:30 > 0:08:36Yeah, I had to bone 16 rabbits in a very short space of time.
0:08:36 > 0:08:39I think that the way John's asking me to bone it
0:08:39 > 0:08:41is far more fiddly than I would normally do.
0:08:41 > 0:08:45But now we're doing the "high end" version.
0:08:45 > 0:08:47- Do you understand the recipe? - I'll give it a go.
0:08:47 > 0:08:52If the whole thing at the end of it tastes brilliant, it's worth it.
0:08:52 > 0:08:56- Which bit are you most worried about?- I make pasta but not ravioli.
0:08:56 > 0:09:01I'm assuming I'll just remember from some crevice of my pensioner brain.
0:09:04 > 0:09:08Janet may say that she doesn't approve of fine dining,
0:09:08 > 0:09:11but she's going to give this task everything she's got.
0:09:12 > 0:09:16I'm not sure about her with a classic sauce.
0:09:17 > 0:09:20I'm also not sure about her with ravioli.
0:09:20 > 0:09:22We are really testing Janet.
0:09:26 > 0:09:3030 minutes have gone. Hour and a half left.
0:09:33 > 0:09:37I'm slightly worried about the idea that we have to step it up
0:09:37 > 0:09:41to another level of gastronomic brilliance.
0:09:41 > 0:09:45The tricky bit is not just kind of making food tastier
0:09:45 > 0:09:50by throwing a load of stuff in - throwing exactly the right stuff in.
0:09:52 > 0:09:56- How do you feel about this, Ade? - I've never done THAT to a rabbit!
0:09:56 > 0:10:01You shouldn't be able to go very badly wrong if you follow a recipe.
0:10:01 > 0:10:05You've got to make ravioli and also a very good classic red wine sauce.
0:10:05 > 0:10:09- Have I?- Yeah.- I hadn't read that far ahead. That sounds interesting.
0:10:09 > 0:10:13- Have you made ravioli? - Well, I've made sheets of pasta.
0:10:13 > 0:10:17- Right.- So ravioli's just putting two sheets together with something in the middle.
0:10:17 > 0:10:20Did you expect to make it to the final three?
0:10:20 > 0:10:23- Of course I did. - You did, didn't you?
0:10:23 > 0:10:25- Are you better than the other two? - Janet's a worry.
0:10:25 > 0:10:28Er...not just as a chef.
0:10:29 > 0:10:32Les is...finding it hard to breathe.
0:10:33 > 0:10:36I think I'm running up along the rail.
0:10:41 > 0:10:46Ade's starting to realise how much he's got to get together to get everything on the plate.
0:10:47 > 0:10:51As calm as he was, I think now the pressure has got to him.
0:10:56 > 0:11:01One hour to go. Seems a fair amount of work still to do.
0:11:09 > 0:11:11It hasn't been an easy journey.
0:11:11 > 0:11:16It starts off so badly for me, and then to be here,
0:11:16 > 0:11:19to produce food that I didn't think I could produce,
0:11:19 > 0:11:22has been a real thrill.
0:11:24 > 0:11:28- SIGHS - Are you going to get this done? - I really don't know.
0:11:28 > 0:11:34- How do you feel about it?- First, I was in a blind panic - butchery, fine dining, those skills.
0:11:34 > 0:11:39Now I'm with some vegetables and stuff seems a bit friendlier, but I don't know about timings.
0:11:39 > 0:11:42- What's been the most difficult part? - Just seeing that rabbit there,
0:11:42 > 0:11:45knowing that it had to be butchered.
0:11:45 > 0:11:48Did you expect to be in the final three?
0:11:48 > 0:11:53- LAUGHING:- Not in a million years. You know that I didn't.
0:11:53 > 0:11:56Just that kind of, "Oh! Do I deserve to be here?"
0:11:56 > 0:11:58That's always the way I am.
0:11:58 > 0:12:01It means that I'm feeling the fear and doing it anyway,
0:12:01 > 0:12:04but it doesn't mean it isn't fearful.
0:12:04 > 0:12:06- Well done, Les. - Thanks, guys. Thank you.
0:12:13 > 0:12:16Les has gone back to old Les who can't breathe.
0:12:16 > 0:12:17SIGHS
0:12:17 > 0:12:23I want him to breathe because, in fact, Les is more ahead than anybody else in the room.
0:12:23 > 0:12:26He is more ahead than he thinks he is.
0:12:31 > 0:12:35Guys, right now, you should be doing your last job.
0:12:35 > 0:12:39It's going to take about six minutes to put this plate together.
0:12:41 > 0:12:45Three minutes left, please. Get this stuff on your plates.
0:12:47 > 0:12:52You've got just two minutes. You've got to get it on a plate!
0:12:52 > 0:12:55Rabbit! Veg! Ravioli!
0:12:55 > 0:12:57Sauces! On you go!
0:13:00 > 0:13:02Final touches!
0:13:03 > 0:13:05That's it! Your time's up!
0:13:12 > 0:13:15OK, bring your plates up.
0:13:26 > 0:13:30The recipe I gave you was rabbit three ways with chestnuts.
0:13:30 > 0:13:34You had a loin of rabbit filled with its offal and wrapped in bacon,
0:13:34 > 0:13:38parsnip puree, a ravioli filled with rabbit shoulder.
0:13:38 > 0:13:41Then you had chestnuts themselves scattered round the outside
0:13:41 > 0:13:47with pumpkin and a red wine sauce with Swiss chard and bit of the leg.
0:13:47 > 0:13:51I think you three have done amazing jobs, I really do.
0:14:01 > 0:14:05All right, Ade, let John have a look at yours first.
0:14:07 > 0:14:10I quite like your presentation. Not bad at all. Nice.
0:14:20 > 0:14:22You've got an issue with the sauce.
0:14:22 > 0:14:25It smells like burnt onions, which is a shame.
0:14:25 > 0:14:30But what I do love is the inside of that ravioli.
0:14:30 > 0:14:33Heady with sage, sweet with carrot
0:14:33 > 0:14:36and that lovely rabbit meat, really very nice indeed.
0:14:36 > 0:14:40Everything accomplished in the time. Really pleased for you.
0:14:40 > 0:14:42- Good job. Shame about your sauce. - Yeah.
0:14:43 > 0:14:46It tastes good. Every bit of it tastes good.
0:14:46 > 0:14:49I don't mind the sauce with that bitterness at the end.
0:14:49 > 0:14:52Really love your rabbit with the offal in the middle.
0:14:52 > 0:14:57There's a real hint of garlic in there as well. Good job. Good job.
0:14:57 > 0:14:59Thank you.
0:15:01 > 0:15:03As we were walking up with our three plates,
0:15:03 > 0:15:08I looked at the other two and thought, "I think I've won this round.
0:15:08 > 0:15:12"They might forgive the sauce and crown me the winner immediately!"
0:15:12 > 0:15:14Janet.
0:15:18 > 0:15:21This is your weak point - presentation.
0:15:21 > 0:15:26Do you know what, Gregg? For the first time in my life, I'm going to agree with you.
0:15:26 > 0:15:31- I don't believe YOU could eat all that as a main course.- I eat a lot.
0:15:31 > 0:15:33A huge amount!
0:15:39 > 0:15:43Oh! You cook SO well, Janet, I wish I lived next door to you.
0:15:43 > 0:15:46Actually, I almost do!
0:15:46 > 0:15:52I tell you what, some of this stuff on there is absolutely peachy lovely - peachy lovely.
0:15:52 > 0:15:55The rabbit with the offal and the bacon, that's good.
0:15:55 > 0:15:59The rabbit's still soft. I like that iron richness from the offal.
0:15:59 > 0:16:02The ravioli with the bits of chestnut on the top
0:16:02 > 0:16:04are just heavenly!
0:16:04 > 0:16:08They're sweet, nicely seasoned. They're soft. They're moist.
0:16:08 > 0:16:13Your puree's as creamy as you like! You could spread it on a carrot cake!
0:16:13 > 0:16:17You've got crunch in your chard. Your sauce is rich and fruity.
0:16:17 > 0:16:20Janet, for crying out loud,
0:16:20 > 0:16:23stop telling us off and make it look pretty!
0:16:23 > 0:16:25- I know, I know, I know. - I agree with Gregg.
0:16:25 > 0:16:28It's a great job. It's a great job.
0:16:28 > 0:16:33If I could eat it from underneath a cloth so I didn't have to look at it, I'd be really happy.
0:16:33 > 0:16:35LAUGHS
0:16:35 > 0:16:39- How are you feeling, Janet?- OK. I agree with a lot of what you said.
0:16:39 > 0:16:44I put too much food on a plate so, yeah, I have actually said, "Sorry I agree with you."
0:16:44 > 0:16:47- Cor, I bet that hurt. - But I said it quickly.
0:16:47 > 0:16:49And she kept her fingers crossed.
0:16:51 > 0:16:56One meat, three different ways - only a chef would think of that.
0:16:58 > 0:17:02Any challenge I'm up for. As long as I have the last word.
0:17:02 > 0:17:05LAUGHS
0:17:05 > 0:17:08Right, Les, let's move on to you.
0:17:12 > 0:17:15Mr Dennis, don't dribble the sauce over your rabbit.
0:17:15 > 0:17:18It's a beautiful cylinder of rabbit all there on show.
0:17:18 > 0:17:22You chuck the sauce over the top and it looks like it's bleeding.
0:17:32 > 0:17:36Les, your sauce is nothing short of marvellous.
0:17:36 > 0:17:39- Thank you.- Absolutely marvellous.
0:17:39 > 0:17:43Spicy, sweet, berry-rich with that wonderful rabbit.
0:17:43 > 0:17:45The ravioli is delicious and sweet.
0:17:45 > 0:17:50I love the crispiness from the fried chestnuts alongside the ravioli.
0:17:50 > 0:17:52- Your rabbit's a little bit under. - Right.
0:17:52 > 0:17:55And your Swiss chard needs a lot more seasoning.
0:17:55 > 0:17:57You can do this, you know, Les.
0:17:57 > 0:18:01- You've got to have a big injection of confidence.- Yes.
0:18:01 > 0:18:05- You're in the final three.- I know. - You've got to believe it, mate.
0:18:05 > 0:18:10- We don't put you through to make up the numbers. Remember, we've got to eat your food.- Yeah.
0:18:10 > 0:18:12We know you can do it really well.
0:18:13 > 0:18:18You have the best flavoured rabbit wrapped in bacon I've tasted,
0:18:18 > 0:18:22the best sauce, by far, out of the three.
0:18:22 > 0:18:25It's got a sheen to it that's incredible.
0:18:25 > 0:18:28At your best, you can take on anyone.
0:18:28 > 0:18:30But you've got to believe you can take on anyone.
0:18:30 > 0:18:35Funny that there are schoolboy errors AND some of the best cooking in the room.
0:18:35 > 0:18:38Which may sum you up completely, Les.
0:18:39 > 0:18:41We asked 100 people
0:18:41 > 0:18:45the least likely finalist in Celebrity MasterChef.
0:18:45 > 0:18:49Our survey said, "If he's there, I'll give you the money meself!"
0:18:50 > 0:18:53- Thank you, guys.- Cheers, Les.
0:18:53 > 0:18:56At my best, I have the ability to win this.
0:18:56 > 0:19:00Did I just say that? Yes, I did. I've got to start believing it.
0:19:00 > 0:19:03They said it. I've got to start believing it.
0:19:06 > 0:19:09Well done. Thank you very much.
0:19:16 > 0:19:18They're good, John.
0:19:18 > 0:19:21Tell you what, they are very, very good, all three of them.
0:19:34 > 0:19:39Now I've left there, I've remembered the last time I did something like that.
0:19:39 > 0:19:42It was in about 1974!
0:19:42 > 0:19:45- LAUGHING:- I cooked a partridge three ways!
0:19:48 > 0:19:54I think this is the toughest we've been on a group of celebs and they've risen to every challenge.
0:19:54 > 0:19:58That was really complicated and they all got stuck in.
0:19:58 > 0:20:01At one stage, there was just steely silence.
0:20:01 > 0:20:05They had their heads down. All you could hear was their hearts thumping.
0:20:05 > 0:20:07HEARTBEAT
0:20:10 > 0:20:11Nothing else.
0:20:14 > 0:20:18Janet knows what she's got to do. She was disappointed today.
0:20:18 > 0:20:22She realised that she could have done a little bit better.
0:20:22 > 0:20:27Ade is a good cook. Shame about his sauce, but he ends up with a decent dish.
0:20:29 > 0:20:35There is nothing wrong with Les Dennis that a spoonful of confidence wouldn't cure.
0:20:35 > 0:20:37More than a spoonful of confidence.
0:20:37 > 0:20:40- A bucket of confidence! - A bucket of confidence. Absolutely.
0:20:40 > 0:20:43- An articulated lorry full of confidence.- Maybe.
0:20:46 > 0:20:51The next challenge is massive, but I believe our three are up to it.
0:21:00 > 0:21:02'It's the morning of the chefs' table.
0:21:04 > 0:21:09'Ade, Les and Janet are heading to Roux at Parliament Square...
0:21:11 > 0:21:15'..where in just over three hours, they will be serving lunch
0:21:15 > 0:21:18'to four of Britain's most respected Michelin-starred chefs.
0:21:20 > 0:21:25'The chef in charge today is 2009 Professional MasterChef Champion,
0:21:25 > 0:21:27'Steve Groves.'
0:21:27 > 0:21:30The style of food's modern European.
0:21:30 > 0:21:33We have very classical foundations to our cooking,
0:21:33 > 0:21:36but we like to have a modern interpretation of that.
0:21:40 > 0:21:43Our contestants are cooking Steve Grove's menu
0:21:43 > 0:21:46for four invited Michelin-starred chefs.
0:21:47 > 0:21:50Doesn't get bigger, most certainly doesn't get tougher.
0:21:52 > 0:21:55Cooking for Michelin-starred chefs?
0:21:55 > 0:21:58- I'm rather worried! - LAUGHS
0:22:00 > 0:22:02It takes a lot to throw me.
0:22:02 > 0:22:06What is intimidating is achieving
0:22:06 > 0:22:09this pinnacle of perfection in the presentation.
0:22:12 > 0:22:14- LES:- This is such an experience
0:22:14 > 0:22:18that we are being given, so I'm looking forward to it.
0:22:22 > 0:22:26These are my dishes, so I want them to be executed perfectly.
0:22:28 > 0:22:31It's daunting for me, let alone for them.
0:22:33 > 0:22:37Morning. We've got some really big industry leaders in for lunch.
0:22:37 > 0:22:40I really hope you guys can do me proud.
0:22:40 > 0:22:44I want you guys to step up to the mark. Follow me, we'll get started.
0:22:53 > 0:22:56- Ade, you're going to be in charge of the starter.- Mm-hm.
0:22:56 > 0:23:00It's a roasted langoustine consomme with beautiful Welsh prawns,
0:23:00 > 0:23:03coastal vegetables and a prawn boudin.
0:23:03 > 0:23:07- Prawn boudin? What's that?- Prawn boudin's a sausage, essentially.
0:23:07 > 0:23:11- It's a white sausage made of prawn. - Sounds complicated.
0:23:13 > 0:23:18When it comes time to serve, you need to roast your langoustine.
0:23:21 > 0:23:23Just arrange the langoustines.
0:23:25 > 0:23:28The prawns have just been peeled. They go on raw.
0:23:28 > 0:23:30- Raw?- Yeah.
0:23:30 > 0:23:34- When we pour the hot consomme in at the table...- That cooks them?
0:23:34 > 0:23:37That'll just lightly poach them.
0:23:37 > 0:23:40Then you start arranging some of your sea vegetables.
0:23:40 > 0:23:44This one's called stonecrop. This one's called monk's beard.
0:23:46 > 0:23:50Try and get them kind of coming up, as if they're growing.
0:23:51 > 0:23:55Over here, this is an oil made from the langoustine shells.
0:23:55 > 0:23:59We use a modified tapioca starch which absorbs the oil so it turns into a powder.
0:24:01 > 0:24:02Oh, wow!
0:24:02 > 0:24:06It's like space dust, like sea-flavoured space dust.
0:24:06 > 0:24:08It will dissolve when the consomme goes on.
0:24:08 > 0:24:12These are the crackers, which are made from a prawn stock,
0:24:12 > 0:24:17some tapioca, which you cook out, dehydrate and then fry.
0:24:17 > 0:24:19That's how your dish will go to the table.
0:24:19 > 0:24:23- Then the waiting staff will pour the consomme on.- Right.
0:24:34 > 0:24:36It's quite a challenging dish.
0:24:36 > 0:24:38You've got to make a beautifully clear consomme.
0:24:38 > 0:24:43- We don't want tough langoustines. - It looks quite complex to me!
0:24:45 > 0:24:49All the information you need is in here. You've got three hours.
0:24:49 > 0:24:53It's going to be difficult, but it is definitely do-able.
0:24:53 > 0:24:57- Good luck.- Thank you. See you in three hours.- Yes.
0:25:01 > 0:25:04I've never made a consomme. I've never made a mousseline.
0:25:04 > 0:25:09So there's some learning to be done and some effort to be put in.
0:25:09 > 0:25:11First of all, I'm going to have another little taste.
0:25:13 > 0:25:16Mmm! Nice.
0:25:21 > 0:25:23Right.
0:25:23 > 0:25:25Janet, you're in charge of the main course,
0:25:25 > 0:25:28which is Herdwick lamb in three ways.
0:25:28 > 0:25:32We've got some courgettes, some black garlic and rosemary on there.
0:25:32 > 0:25:37- Lamb three different ways?- It is. - All right. I'm on message now.
0:25:37 > 0:25:41Lamb three different ways. Have you got a photo of what it looks like?
0:25:41 > 0:25:44I'm going to make one of the dishes then you'll see how it looks.
0:25:44 > 0:25:49Cos at the moment, you know what this looks like? Origami.
0:25:51 > 0:25:54When you come to plating, the black garlic puree
0:25:54 > 0:25:57gets brushed along the plate.
0:25:57 > 0:26:00Then your belly piece goes on.
0:26:00 > 0:26:03Your lamb and courgette ball comes out.
0:26:03 > 0:26:07- Should be very delicate with this. - Yeah.- It's popped on the end.
0:26:07 > 0:26:11The vegetables just kind of run through the middle.
0:26:11 > 0:26:14Your loin piece just sits on the edge there.
0:26:14 > 0:26:19And then, just before it goes, a little bit of the lamb sauce.
0:26:19 > 0:26:21And that's your finished dish.
0:26:28 > 0:26:30So, we need five portions of this
0:26:30 > 0:26:32perfectly replicated.
0:26:33 > 0:26:35I have faith.
0:26:38 > 0:26:40I've cooked all the elements.
0:26:40 > 0:26:44Obviously, I haven't made the origami ping-pong ball.
0:26:44 > 0:26:48I speak English and that's talking to me in Urdu.
0:26:48 > 0:26:52You've got the main course, the centrepiece of the whole meal.
0:26:52 > 0:26:54- Yes.- How do you feel about that?
0:26:54 > 0:26:57Well, assembling it is the tricky thing.
0:26:57 > 0:27:00- Right at the last minute, at pace. - I've only got to do five.
0:27:00 > 0:27:03- It's not like 105.- With a smile.
0:27:03 > 0:27:05LAUGHS
0:27:07 > 0:27:11'Les is in charge of Steve's dessert,
0:27:11 > 0:27:15'chocolate delice filled with a liquid caramel centre,
0:27:15 > 0:27:17'decorated with chocolate shards.'
0:27:22 > 0:27:24It's all about the preparation.
0:27:24 > 0:27:29- If you get all the elements right, when it gets to the end, it's just a case of assembling it.- OK.
0:27:29 > 0:27:31It is quite fiddly.
0:27:31 > 0:27:33- It takes a bit of time.- Beautiful.
0:27:33 > 0:27:39Once you've filled the top, a little crumb around the outside.
0:27:39 > 0:27:41This one is aerated chocolate.
0:27:41 > 0:27:44That will be your finished dessert.
0:27:51 > 0:27:55- When they cut into it, the liquid centre should ooze out.- OK.
0:27:55 > 0:27:57Very important that you get organised.
0:27:57 > 0:28:00We've had to freeze it to get the shape and to dress it.
0:28:00 > 0:28:03- It needs to defrost before it's eaten.- It's beautiful.
0:28:03 > 0:28:08- Thank you very much. You confident? - Uh... Yes, chef. I am.
0:28:15 > 0:28:17That is beautiful, really stunning.
0:28:17 > 0:28:22I've got a lot of elements, which I'm going to have to get on with.
0:28:22 > 0:28:25Clearly. So here we go.
0:28:31 > 0:28:37'Ade's first job is to make the seafood consomme for his starter.'
0:28:37 > 0:28:39Many chefs will mess up a consomme.
0:28:40 > 0:28:44So for an amateur chef to do that, it's very difficult.
0:28:44 > 0:28:46They have to make sure it's perfectly clear.
0:28:46 > 0:28:49If not, it will just look murky and disgusting.
0:28:49 > 0:28:54There's a process in the consomme which involves egg white.
0:28:54 > 0:28:57The egg white makes it go clear. I don't know how.
0:28:57 > 0:29:00- And I don't know the method. So... - SIZZLING
0:29:00 > 0:29:04..that's just a little worry up ahead.
0:29:06 > 0:29:08Smells nice. Smells lovely!
0:29:08 > 0:29:12- Everything smells nice over here. - LAUGHING:- It really does!
0:29:13 > 0:29:15'Ade looks like he's enjoying himself.'
0:29:15 > 0:29:20But he lives and dies by the clarity and quality of the consomme.
0:29:22 > 0:29:25- Consomme looks a bit thick! - LAUGHS
0:29:27 > 0:29:31'Janet begins by braising the diced lamb shanks,
0:29:31 > 0:29:35'which will be used as stuffing for the intricate courgette balls.'
0:29:35 > 0:29:38Janet and presentation are not happy bed fellows!
0:29:38 > 0:29:42John, this thing today has not only got to look as sexy as,
0:29:42 > 0:29:45it's got to be precise - does that sound like Janet?
0:29:46 > 0:29:51My buttocks are clenched. My lips are pursed.
0:29:51 > 0:29:53I'm under control.
0:29:55 > 0:29:58'She then starts to prep the lamb loin.'
0:30:05 > 0:30:09- I've butchered it? - Yeah, you've butchered it.- Oh, no.
0:30:09 > 0:30:12Isn't there enough of it that's all right?
0:30:12 > 0:30:15I'm sure we can get the portions out from the ends.
0:30:19 > 0:30:22I've cut it off the bone, scored it.
0:30:22 > 0:30:26Apparently, I've scored it a little bit too deeply, but you know what?
0:30:26 > 0:30:31For someone who's doing it for the first time, it was...OK.
0:30:36 > 0:30:38Roll it as thin as you can, yeah?
0:30:38 > 0:30:40If it's too thick, it'll set hard.
0:30:42 > 0:30:45'With so many elements to the dessert,
0:30:45 > 0:30:50'Les starts by rolling out the chocolate paste for the base.'
0:30:50 > 0:30:53I'm getting ready to make these feuilletine discs.
0:30:53 > 0:30:57I've got to roll this as thinly as possible, cut it in two
0:30:57 > 0:31:01and place in the chiller until set, which will be about two minutes.
0:31:05 > 0:31:07I don't know whether it's a good or bad thing
0:31:07 > 0:31:11to give the responsibility of dessert to Les Dennis.
0:31:11 > 0:31:14He has had triumphs with his desserts.
0:31:14 > 0:31:18He's also had dishes bordering on nightmares when it comes to sweet stuff.
0:31:21 > 0:31:24To ask him to put a chocolate dessert together filled with caramel
0:31:24 > 0:31:26is really, really hard.
0:31:27 > 0:31:32- Chef, is that thin enough?- You want to go as thin as you possibly can.
0:31:32 > 0:31:34- Even thinner than that?- Yeah.
0:31:34 > 0:31:37It's amazing how you think you've got it thin enough
0:31:37 > 0:31:39and there's still a way to go.
0:31:40 > 0:31:45'Back on starters, Ade now has the challenging task
0:31:45 > 0:31:48'of making the unique nori and langoustine powder.'
0:31:48 > 0:31:53I'm roasting these for that strange powdery oil stuff that goes on top.
0:31:53 > 0:31:57It transforms into flavour when you put liquid on it.
0:31:59 > 0:32:04'Ade takes the oil and slowly adds tapioca starch.
0:32:04 > 0:32:07'It will absorb to form the finished powder.'
0:32:09 > 0:32:13- What are you making?- I'm making that kind of weird powder.
0:32:16 > 0:32:21- Interesting. It's like prawn cloud. - Yeah.- Cloud of prawn.
0:32:22 > 0:32:26- Steve?- Yeah. - Is that what you're looking for?
0:32:26 > 0:32:27That's it.
0:32:34 > 0:32:39Ade, you're on starters, so you kick off the whole shooting match.
0:32:39 > 0:32:41Very important job.
0:32:41 > 0:32:45- Have you attempted food at anywhere near this level of complexity?- No.
0:32:45 > 0:32:50- I've never done, for example... That.- What is it?
0:32:50 > 0:32:54It's a kind of powder that when you pour the consomme on it it instantly melts.
0:32:54 > 0:32:58It's fish space dust, that's what I'm calling it.
0:32:58 > 0:33:02- Has he bought it in or does he make it?- I made it! I made it!
0:33:02 > 0:33:04- Out of what?- Took me bloody ages.
0:33:04 > 0:33:08- This is even more complicated than I thought, Ade.- Oh, yes.
0:33:08 > 0:33:13- How sure are you that you can pull it off? - I'm pretty sure it'll happen.
0:33:13 > 0:33:16Does Ade "MasterChef Champion" Edmondson sound good to you?
0:33:16 > 0:33:19It's nice of you to say so soon.
0:33:19 > 0:33:24- There's me, John and a few Michelin-starred chefs to get past first.- All right.
0:33:30 > 0:33:36'With 90 minutes gone, Janet's peeling the black garlic for her puree.'
0:33:36 > 0:33:38You could get prisoners in to do this.
0:33:40 > 0:33:43I'm just in a black hole of a work area
0:33:43 > 0:33:48where you've got to peel eight heads of black stinking garlic.
0:33:48 > 0:33:51I don't know what time or what day it is.
0:33:51 > 0:33:56'Back on dessert, Les is making the chocolate delice
0:33:56 > 0:33:58'that will encase the caramel.
0:33:58 > 0:34:01'He has to slowly emulsify egg yolk with olive oil.'
0:34:01 > 0:34:05Apparently, this is the trickiest bit so far.
0:34:05 > 0:34:09I'm sure there'll be trickier bits yet. The measurements are crucial.
0:34:09 > 0:34:13If you get too much of one thing, it's not going to be right.
0:34:21 > 0:34:26It's split. Didn't drizzle in too little at a time.
0:34:26 > 0:34:29Got a bit, um...ahead of myself.
0:34:31 > 0:34:33JOHN: 'Les has got to calm down.'
0:34:33 > 0:34:37He starts to panic then he rushes things and that's where it goes wrong.
0:34:37 > 0:34:40Just, basically, repeat the process.
0:34:40 > 0:34:43Imagine that's your oil, that's your new egg yolk
0:34:43 > 0:34:45and it should come together.
0:34:45 > 0:34:49So now we're rescuing it by adding the mixture that I've made
0:34:49 > 0:34:51to some more egg yolks.
0:34:55 > 0:34:59In 45 minutes, the first course has to leave the kitchen, OK?
0:35:03 > 0:35:07'With his langoustine powder made and the consomme clarifying,
0:35:07 > 0:35:11'Ade now starts to make the tricky prawn boudin.'
0:35:11 > 0:35:16It has to be like a smooth sausage...of flavour.
0:35:16 > 0:35:21Rather than the recognisable constituent parts.
0:35:21 > 0:35:24It's a question of hiding where it came from.
0:35:31 > 0:35:35That's an incredible amount of effort for a small amount of stuff!
0:35:35 > 0:35:37SIGHS
0:35:37 > 0:35:40'He then adds cream and egg whites to the prawn mix.'
0:35:40 > 0:35:42That is done.
0:35:42 > 0:35:46'And pipes it onto clingfilm, ready to be poached.'
0:35:46 > 0:35:51Now you're getting the shaping, it's going to give you a nice even neat piece.
0:35:55 > 0:35:57'Having braised the diced lamb shank,
0:35:57 > 0:36:00'Janet wraps it in garlic leaves.'
0:36:01 > 0:36:02Janet, you've got one hour.
0:36:02 > 0:36:07Do you know what? Time's lost...all meaning in here.
0:36:09 > 0:36:12'She now has to tackle the dreaded courgette lattice
0:36:12 > 0:36:14'that will go around them.'
0:36:14 > 0:36:18STEVE: I don't think Janet realises how much she's got left to do.
0:36:18 > 0:36:22The courgette ball could be really infuriating and take time.
0:36:26 > 0:36:30If you use the stick, you can lift them all up at once.
0:36:31 > 0:36:33- Is that near enough?- Yeah.
0:36:35 > 0:36:37Come on! Push yourself!
0:36:39 > 0:36:41Tidy it up.
0:36:43 > 0:36:45And I put the ball...
0:36:45 > 0:36:49- Round side down. Perfect. - Then I cut that?- Yeah.
0:36:50 > 0:36:53Pull up your corners.
0:36:53 > 0:36:57Keep it nice and tight. Squeeze out as much air as you can.
0:36:57 > 0:36:59Now use that clingfilm to tie it.
0:37:03 > 0:37:05- Lovely.- Is that all right?- Yeah.
0:37:05 > 0:37:09- So now you just need another... - Three.- Three more.
0:37:14 > 0:37:18We're serving the first course in half an hour.
0:37:18 > 0:37:21We need to pick up the pace.
0:37:21 > 0:37:26'With time running out, Ade begins to portion his poached boudin.'
0:37:26 > 0:37:28It's a little bit under-cooked.
0:37:28 > 0:37:30It's not quite holding together.
0:37:30 > 0:37:35- Is that whole one ruined? - Re-roll that bit and pop it back in.
0:37:35 > 0:37:37I think you'll have enough.
0:37:39 > 0:37:43Ade's had a bit of a problem. His prawn boudin wasn't quite cooked.
0:37:43 > 0:37:45So we've got that back in to cook.
0:37:45 > 0:37:49He seems on top of it. He's got most of the things he needs.
0:37:49 > 0:37:51He just needs to get organised.
0:37:52 > 0:37:55'Meanwhile, Les begins to construct his dessert.
0:37:55 > 0:37:58'First, he cuts the feuilletine base.'
0:38:01 > 0:38:02Come on!
0:38:02 > 0:38:07'Then he needs to quickly get the frozen caramel out of the moulds.'
0:38:10 > 0:38:14- You need to work quickly now.- OK. While they're still frozen?- Yeah.
0:38:14 > 0:38:16- OK.- One in the centre of each.
0:38:20 > 0:38:22JOHN: Come on, Les!
0:38:22 > 0:38:25STEVE: Les seems to be working quite nervously.
0:38:25 > 0:38:28When it all comes together, you have to work very quickly
0:38:28 > 0:38:32because the liquid centre melts so quickly.
0:38:32 > 0:38:37'Next, he pipes the chocolate delice around it, encasing the caramel.'
0:38:37 > 0:38:39Step up the pace a little bit.
0:38:39 > 0:38:45'He only has seconds to do it before the caramel melts and leaks out.'
0:38:46 > 0:38:50If you don't get it into the moulds, levelled off very quickly,
0:38:50 > 0:38:54it's going to start to leak out and that has started to happen.
0:38:54 > 0:38:57- You can see where it's come through. - Right.
0:38:57 > 0:39:00Once you get to that point, there's no going back.
0:39:00 > 0:39:02You have to start the whole dish again.
0:39:02 > 0:39:06- Maybe give up on that one? Squeeze a bit more into these.- OK.
0:39:06 > 0:39:09Seal them off, otherwise you won't have the five that you need.
0:39:09 > 0:39:12So, smooth them off very quickly.
0:39:13 > 0:39:17- The longer they're out, the more it's going to melt.- Sorry, chef.
0:39:17 > 0:39:19In the fridge!
0:39:29 > 0:39:31We think it's possibly salvageable.
0:39:31 > 0:39:35I won't know until we are very close to service.
0:39:55 > 0:39:59Am I expecting restaurant-standard food?
0:39:59 > 0:40:01Absolutely! Of course!
0:40:03 > 0:40:06It's all going to be about the detail.
0:40:06 > 0:40:08The devil's in the detail today.
0:40:09 > 0:40:12When you're cooking for a chef and you're not a chef,
0:40:12 > 0:40:14it's always a challenge.
0:40:16 > 0:40:21I'm hungry. I haven't had breakfast, so I'm really looking forward to it.
0:40:21 > 0:40:23My food has to be spot-on.
0:40:26 > 0:40:30Ade, you are ten minutes until the starter has to go.
0:40:30 > 0:40:32Your consomme should be warming up.
0:40:32 > 0:40:36You should be ready to roast your langoustine.
0:40:40 > 0:40:43STEVE: Cooking for chefs of the calibre today,
0:40:43 > 0:40:45there's no hiding place.
0:40:47 > 0:40:50They know what they're looking for when they taste food.
0:40:50 > 0:40:52They'll spot any mistake.
0:40:53 > 0:40:56- JOHN: How are you doing, Ade? - I'm under pressure!
0:40:56 > 0:41:00- But you're loving it, aren't you? - Not at this precise minute.
0:41:00 > 0:41:02- It's a bit scary.- It is a bit scary.
0:41:02 > 0:41:04Moment of truth.
0:41:06 > 0:41:10The hardest thing in the starter, whenever somebody puts consomme
0:41:10 > 0:41:15and prawn boudin to go with that, they really pushed the boat out.
0:41:15 > 0:41:17- GASPS:- Look at that!
0:41:18 > 0:41:21So while those are in heating up, come up to the pass
0:41:21 > 0:41:24and start plating what you've got.
0:41:27 > 0:41:29Fast and precise, Ade. Come on.
0:41:31 > 0:41:33It's looking good.
0:41:33 > 0:41:35Keep going. Nearly there.
0:41:38 > 0:41:40That's lovely! Look at that!
0:41:40 > 0:41:42- Beautiful. - Consomme into a jug.
0:41:44 > 0:41:46Looks amazing, Ade.
0:41:46 > 0:41:49STEVE: That's perfect. Just off centre, to the edge of the plate.
0:41:49 > 0:41:53As soon as you've got the powder on, give the plates a wipe.
0:41:53 > 0:41:55- Then we'll send it.- Ready to go?
0:41:55 > 0:41:57Perfect.
0:41:57 > 0:41:58Service!
0:42:00 > 0:42:03- Thank you very much.- Well done. - That was fun.- It's a tough dish.
0:42:03 > 0:42:05- Done very well.- I enjoyed that.
0:42:11 > 0:42:14I've always appreciated what goes on in restaurants,
0:42:14 > 0:42:18but I appreciate it just a little bit more today.
0:42:21 > 0:42:25'Ade has made roasted langoustine consomme served with a prawn boudin,
0:42:25 > 0:42:29'langoustine and nori powder, tapioca crackers
0:42:29 > 0:42:31'and coastal vegetables.'
0:42:31 > 0:42:34Presentation-wise, it's absolutely stunning.
0:42:34 > 0:42:37Very simple, very clean. The consomme's very clear.
0:42:37 > 0:42:39Beautiful smell of shellfish.
0:42:39 > 0:42:42You know those flavours are going to come through.
0:42:48 > 0:42:51The langoustine's a touch over-cooked for me.
0:42:51 > 0:42:53The boudin's really nice and soft.
0:42:53 > 0:42:57The flavour of shellfish in the consomme was just amazing.
0:42:57 > 0:43:01- Spot-on. I loved it. - I would be happy to pay for that.
0:43:01 > 0:43:06I haven't been able to eat it because of my shellfish allergy. It looks stunning.
0:43:06 > 0:43:09- I hope you guys enjoyed it! - Nice one, Tom. We'll have that!
0:43:09 > 0:43:11Yeah. Get in there!
0:43:11 > 0:43:14I'll swap that for a lamb main course!
0:43:14 > 0:43:15LAUGHTER
0:43:15 > 0:43:17No chance!
0:43:25 > 0:43:29Ah! Ade Edmondson - Michelin-starred chef!
0:43:29 > 0:43:33That's really delicious. What I love is the fragrance of it.
0:43:33 > 0:43:36That powder is amazing. It's enhanced it. Incredible!
0:43:36 > 0:43:41And the consomme, crystal clear. Bang on the money, Mr Ade.
0:43:46 > 0:43:48- Hello, chaps. - CHEFS: Hello.
0:43:48 > 0:43:51- Enjoying your tea? - LAUGHTER
0:43:51 > 0:43:54That was a very difficult dish to do.
0:43:54 > 0:43:57I have to say that I really enjoyed that.
0:43:57 > 0:44:00If I know you can cook like that, knowing you live up the road,
0:44:00 > 0:44:03I might need to call on you on a Saturday night!
0:44:03 > 0:44:07These guys say that the langoustine was slightly over-cooked.
0:44:07 > 0:44:11- For me, it was perfectly cooked. I really enjoyed it.- I like you.
0:44:11 > 0:44:13LAUGHTER
0:44:13 > 0:44:17I was very impressed. You should be very proud of yourself. Well done. I enjoyed it.
0:44:17 > 0:44:19Thank you.
0:44:25 > 0:44:28I'm feeling rather elated.
0:44:28 > 0:44:30Feeling quite high. It's quite nice.
0:44:34 > 0:44:38I think they genuinely seemed to like it.
0:44:38 > 0:44:41And they should have done. It was bloomin' tasty!
0:44:54 > 0:44:57OK, Janet, we're meant to be up in five minutes.
0:44:57 > 0:45:01These take eight minutes to cook and we haven't made them all.
0:45:01 > 0:45:05I'd say we're going to be around 15 minutes late.
0:45:05 > 0:45:10Timing's caught up with Janet. We need to get this food out. People are waiting.
0:45:10 > 0:45:13The main course is going to be delayed for ten minutes.
0:45:13 > 0:45:16OK. Thank you. Tell him I've got a train to catch.
0:45:16 > 0:45:19- Yes, no problem. - LAUGHTER
0:45:21 > 0:45:27'With Janet running late, Steve steps in to finish the courgette balls.'
0:45:27 > 0:45:31JOHN: Are we serving lunch today, Janet, or dinner?
0:45:31 > 0:45:35Don't even start gobbing at me, OK? Hurry up.
0:45:35 > 0:45:39- This dish is the equivalent..- Ssh! - ..of building the Eiffel Tower!
0:45:43 > 0:45:46MICHAEL: I love lamb. It's one of my favourite meats.
0:45:46 > 0:45:50There might be several little compositions going on here.
0:45:50 > 0:45:53Can they get each one right and execute it well?
0:45:53 > 0:45:56TOM: Technically, again, difficult.
0:45:56 > 0:45:59It's pushing them to the limits, I would have thought.
0:46:00 > 0:46:02That's lovely.
0:46:11 > 0:46:15- How long, Janet?- I've got to start assembling in a minute.
0:46:15 > 0:46:18- She's late, isn't she? - She's really late.
0:46:18 > 0:46:21She's 20 minutes late now. Just lost sight of time.
0:46:21 > 0:46:23She's got to put it on a plate yet.
0:46:23 > 0:46:27Let's get everything up and we'll come back for the sauce.
0:46:29 > 0:46:31First thing's to brush it in a nice line.
0:46:31 > 0:46:34Let's try and make it perfect.
0:46:34 > 0:46:36Get the rest of them done.
0:46:40 > 0:46:42It goes at right-angles!
0:46:42 > 0:46:44Just hurry up.
0:46:57 > 0:46:59We need to go a bit faster, yeah?
0:46:59 > 0:47:02Big push now, it'll be over in a couple of minutes.
0:47:06 > 0:47:08- Lovely.- Look at that!
0:47:08 > 0:47:12- Come on!- Stop it! I'm trying to get it right! Don't put me off!
0:47:12 > 0:47:14WHISPERS: Hurry up.
0:47:16 > 0:47:18It's a stunning dish.
0:47:20 > 0:47:23Splendid! Look at that!
0:47:23 > 0:47:25- Now what?- Sauce.
0:47:29 > 0:47:31OK. Service.
0:47:35 > 0:47:38Well done, Janet. We took our time but it looked all right.
0:47:38 > 0:47:41It looks lovely. I'd be happy to serve that.
0:47:48 > 0:47:51It took a bit longer than they expected.
0:47:51 > 0:47:56You would hardly expect me to be able to build a Roll's-Royce in five minutes, would you?
0:47:56 > 0:48:00'Janet's dish is Herdwick lamb three ways -
0:48:00 > 0:48:05'belly, loin and lamb shank stuffed courgette balls
0:48:05 > 0:48:10'served with broad beans, baby courgettes and black garlic puree.'
0:48:10 > 0:48:12Visually, this looks brilliant.
0:48:12 > 0:48:15It looks absolutely fantastic.
0:48:15 > 0:48:17The smells coming from the plate are beautiful.
0:48:17 > 0:48:21You're just saying that cos this is something you can eat!
0:48:21 > 0:48:27How cool is the courgette thing? I'm looking at it going, "That is cool."
0:48:33 > 0:48:37I thought the dish was phenomenal. Incredible bit of cookery.
0:48:37 > 0:48:40All the flavours married together. Looked really good.
0:48:40 > 0:48:44Beautiful vegetable cookery really enhanced the dish.
0:48:44 > 0:48:48For me, I thought that was an incredible dish. Brilliant.
0:48:48 > 0:48:51The best thing was that courgette was not over-cooked.
0:48:51 > 0:48:54- I really loved it. - That is very, very nice.
0:48:54 > 0:48:58I didn't talk too much when I was eating that.
0:49:04 > 0:49:08I'm a big lamb fan. All three bits of lamb are cooked beautifully,
0:49:08 > 0:49:10but the star of the show is that belly
0:49:10 > 0:49:14that is soft and sticky and salty.
0:49:14 > 0:49:20Well done, Janet, BUT timekeeping all over the place - it has to be noted.
0:49:20 > 0:49:23This dish is done by Janet. Look at the presentation!
0:49:23 > 0:49:26She finally got the presentation right!
0:49:33 > 0:49:35- Hello.- Hi, Janet.
0:49:35 > 0:49:37- Hello! You ate it all! - TOM: Yeah.
0:49:37 > 0:49:40MICHAEL: As you can see, we didn't like it(!)
0:49:40 > 0:49:44Did you eat it cos you were so starving cos you had to wait?
0:49:44 > 0:49:46It was a wonderful dish.
0:49:46 > 0:49:51The attention to detail in the vegetable, the quality of your cooking was just a delight.
0:49:51 > 0:49:54- It was worth waiting for. Well done.- Thanks very much.
0:49:54 > 0:49:59This was a dish that I would happily eat in any Michelin-star restaurant.
0:49:59 > 0:50:04- You really have done yourself proud. Phenomenal bit of cooking. - Thank you.
0:50:06 > 0:50:08- Bye. - Thank you.
0:50:12 > 0:50:14Oh!
0:50:15 > 0:50:17Well, I'm glad that's over!
0:50:19 > 0:50:23'It's now time for Les to plate his dessert, but there's a problem.
0:50:23 > 0:50:28'The caramel has leaked out, ruining the chocolate delice.'
0:50:28 > 0:50:32I'm not happy to serve these two. There's a big hole in this one.
0:50:32 > 0:50:35This one, where the chocolate's sunk I can see the liquid's run out.
0:50:35 > 0:50:38Three of these desserts might be salvageable.
0:50:38 > 0:50:40It's difficult to say until we de-mould it.
0:50:40 > 0:50:44The liquid centre might run out. Could mean failure for the dessert.
0:50:44 > 0:50:46Les has really messed up.
0:50:46 > 0:50:50Chef reckons he might rescue two, possibly three.
0:50:50 > 0:50:54There is not going to be four and definitely not one for us to taste. That's a disaster.
0:50:54 > 0:50:57Let's make them as good as we can
0:50:57 > 0:51:02- and let's see if we can get three perfect desserts out.- OK.
0:51:04 > 0:51:08I should have piped quicker and had the confidence to pipe quicker.
0:51:08 > 0:51:09And I didn't.
0:51:16 > 0:51:18That's one!
0:51:29 > 0:51:31That's another one that's worked.
0:51:34 > 0:51:36Yeah, that's three.
0:51:40 > 0:51:43The dessert is going to be served in five minutes,
0:51:43 > 0:51:49but unfortunately it's going to be just three plates because they have a problem in the kitchen.
0:51:51 > 0:51:54Chocolate's a difficult thing to work with, guys.
0:51:54 > 0:51:59That all needs to be beautifully presented. Timing's crucial.
0:52:04 > 0:52:07Take your time and get it right.
0:52:09 > 0:52:11Maybe start using the tweezers.
0:52:13 > 0:52:16- Calm yourself down. Take your time. - Yeah.
0:52:16 > 0:52:19Make sure it's immaculate, yeah?
0:52:24 > 0:52:27- Chef, is that OK? - Get your wiping cloth.
0:52:29 > 0:52:31- Are we done?- Yeah.
0:52:31 > 0:52:34- Well done! - Well done, Les.- Well done!
0:52:34 > 0:52:38- Thank you, chef. Thank you so much. - That was a tough challenge.
0:52:38 > 0:52:41You got three desserts up and they look great.
0:52:41 > 0:52:43Thank you, chef.
0:52:48 > 0:52:52Stick one here. Me and Michael will share.
0:52:52 > 0:52:54MICHAEL: Ooh! Thank you.
0:52:54 > 0:52:58Gregg said to me the other day, "the odd schoolboy error".
0:52:58 > 0:53:01It lets me down. That's what's happened here.
0:53:01 > 0:53:04So, you know, yeah - absolutely gutted.
0:53:04 > 0:53:07Hindsight is a wonderful thing.
0:53:08 > 0:53:13'Les's dessert is a chocolate delice with a liquid caramel centre
0:53:13 > 0:53:15'topped with chocolate water ganache
0:53:15 > 0:53:18'and decorated with aerated chocolate.'
0:53:22 > 0:53:24What do you think was the problem? >
0:53:24 > 0:53:26Liquid centre. One burst.
0:53:26 > 0:53:29It's very liquid. One burst.
0:53:29 > 0:53:31What I like is there's plenty of chocolate,
0:53:31 > 0:53:35but I think it was a challenge for the person who has made it.
0:53:35 > 0:53:39There's lots of things going on! It's not a simple affair, is it?
0:53:39 > 0:53:42TOM: For somebody who's an amateur,
0:53:42 > 0:53:45he's done an incredible job.
0:53:45 > 0:53:47NATHAN: The dish is called "chocolate variations".
0:53:47 > 0:53:51It says, "Six or seven different types of preparation."
0:53:51 > 0:53:55Most pastry chefs would struggle, so I think Les has done very well.
0:54:01 > 0:54:04- Hello. - CHEFS: Hello.
0:54:04 > 0:54:07I'm sorry that you got to share dessert rather than get one each.
0:54:07 > 0:54:10- So sorry about that. - TOM: It's perfectly OK.
0:54:10 > 0:54:15- This is a technical dessert.- Yes. - It is really hard to get done.
0:54:15 > 0:54:18You nailed it with the techniques. It's very advanced cookery.
0:54:18 > 0:54:21You should be very proud of yourself.
0:54:21 > 0:54:25What you can take from today for the final is that disaster tests you more.
0:54:25 > 0:54:30You need to show character in the rest of the tasks and learn from this.
0:54:30 > 0:54:34You've got to take positives away. Don't go away with your head down.
0:54:34 > 0:54:38- Go away with your head up, knowing that we are impressed. - Thank you very much.
0:54:38 > 0:54:40APPLAUSE
0:54:46 > 0:54:48Wow!
0:54:50 > 0:54:52SIGHS
0:54:56 > 0:55:00I thought I'd had a failure, but it seems not.
0:55:00 > 0:55:04I've said this all the way along, I don't believe I've got here.
0:55:04 > 0:55:08But I have. What the guys said in there makes me realise
0:55:08 > 0:55:11that I deserve to be here.
0:55:17 > 0:55:22- Hello. It's us again! - TOM: Hello, chefs!
0:55:22 > 0:55:26MICHAEL: Ade, Janet and Les, thank you for a wonderful experience today.
0:55:26 > 0:55:30I think all of you were challenged with Steve's menu
0:55:30 > 0:55:32and, technically, you did a really good job.
0:55:32 > 0:55:34TOM: The food was first class.
0:55:34 > 0:55:38We've eaten a Michelin-starred meal.
0:55:38 > 0:55:41It's been absolutely fantastic. Such good cooking.
0:55:41 > 0:55:45And I don't mean this in any way detrimental or rude,
0:55:45 > 0:55:47but surprisingly brilliant!
0:55:47 > 0:55:49LAUGHTER Well done.
0:55:49 > 0:55:52- LES:- Thank you very much.
0:56:04 > 0:56:06I was surprised at the standard of the celebrities.
0:56:06 > 0:56:10The level which they cooked and the food they delivered was excellent.
0:56:10 > 0:56:13They really cared about the results.
0:56:13 > 0:56:18Ade on the starter was fantastic. He followed the recipes really well.
0:56:18 > 0:56:22He was very methodical in the way he worked and the dish he put up was fantastic.
0:56:22 > 0:56:28With the main course and Janet, although she would only work at her own pace,
0:56:28 > 0:56:32the food she put up was perfect - but she WAS late.
0:56:34 > 0:56:37With the dessert, we had a bit of a disaster.
0:56:38 > 0:56:40Les could have given up.
0:56:40 > 0:56:44He put up three desserts I think he can be proud of.
0:56:46 > 0:56:49Great day, great food!
0:56:57 > 0:57:01All three of these celebs now go into the final cook-off
0:57:01 > 0:57:05having learned a great deal about fine cuisine and about themselves.
0:57:05 > 0:57:10Now they've got to think about all they've learned through the competition.
0:57:10 > 0:57:14That's got to culminate in their last three dishes, their final cook-off.
0:57:14 > 0:57:17I tell you what, it's going to be a ferocious fight!
0:57:25 > 0:57:28'Tomorrow night, it's the final.
0:57:30 > 0:57:33- 'Either Janet...' - I'm glad I've got this far, yeah.
0:57:33 > 0:57:37- It proves I was right! - LAUGHS
0:57:38 > 0:57:40'..Ade...'
0:57:40 > 0:57:43I'm ready with my magnanimous loser face,
0:57:43 > 0:57:48um, but I don't want to display it. Yeah.
0:57:49 > 0:57:50'..or Les...'
0:57:50 > 0:57:55You should never say "try". Always believe that you can do it.
0:57:55 > 0:57:59'..will be crowned Celebrity MasterChef Champion.'
0:58:16 > 0:58:19Subtitles by Red Bee Media Ltd
0:58:19 > 0:58:22E-mail subtitling@bbc.co.uk