0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:10We've got 16 celebs all hoping to show off their cooking talent.
0:00:10 > 0:00:12I'm really enjoying the competition
0:00:12 > 0:00:16but it's much more intense than I thought it was going to be.
0:00:16 > 0:00:20They've proved themselves in their own profession.
0:00:20 > 0:00:22Now let's see if they can cut it in the kitchen.
0:00:23 > 0:00:26If I start something I like to finish it.
0:00:27 > 0:00:31I know my skills. Even if I get chucked out I will feel superior.
0:00:31 > 0:00:32SHE CHUCKLES
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:47 > 0:00:51These four celebrities are competing to become MasterChef Champion.
0:00:54 > 0:00:58As much as I'm exhausted, I just want to keep learning more
0:00:58 > 0:01:00and challenging myself
0:01:00 > 0:01:01and getting better.
0:01:03 > 0:01:06The competition so far has just been a real mixed bag for me.
0:01:06 > 0:01:09Yeah, I've got one cut and one burn so I feel like I'm...
0:01:09 > 0:01:12..I'm doing well.
0:01:12 > 0:01:16My kids don't call me Mum any more, they just call me MasterChef.
0:01:16 > 0:01:18And I absolutely love that title.
0:01:19 > 0:01:21I hope I can get near it.
0:01:22 > 0:01:25I do like competition and I like doing things right.
0:01:25 > 0:01:28But the way that I think is right is not necessarily the way
0:01:28 > 0:01:30that Gregg and John think is right.
0:01:33 > 0:01:36We now know a fair bit about the cooking skills of our celebs and we
0:01:36 > 0:01:38are just going to turn up the heat!
0:01:38 > 0:01:40Four celebs - lots of cooking
0:01:40 > 0:01:43and at the end of this, one of them's going to leave the competition.
0:01:52 > 0:01:55Today the celebrities are being sent out in pairs
0:01:55 > 0:01:59to experience their first lunchtime service in a professional
0:01:59 > 0:02:00restaurant kitchen.
0:02:00 > 0:02:04I've got my chef whites on - so, yeah, you feel like a proper chef.
0:02:04 > 0:02:05Good.
0:02:05 > 0:02:09We'll see when I get in the kitchen if I'm like a proper chef.
0:02:09 > 0:02:11It's about this time when you go
0:02:11 > 0:02:13and get shouted at by a professional chef
0:02:13 > 0:02:16for about four hours.
0:02:16 > 0:02:19So, erm, I'm really looking forward to that, obviously(!)
0:02:21 > 0:02:24I hope we have a really handsome chef today.
0:02:25 > 0:02:29Makes it much nicer if you're going to say "yes, Chef" all the time.
0:02:29 > 0:02:32Ingredients and presentation I think are the key.
0:02:33 > 0:02:35I just put the food on the plate.
0:02:36 > 0:02:38Yeah, and say "Eat this!"
0:02:41 > 0:02:45Jo and Janet are heading to Butler's Wharf.
0:02:45 > 0:02:47They'll be cooking at Le Pont De La Tour,
0:02:47 > 0:02:51a contemporary French restaurant on the banks of the River Thames.
0:03:01 > 0:03:03- Morning, ladies.- Hi, there.
0:03:03 > 0:03:05My name's Tom Cook, I'm the exec chef here.
0:03:05 > 0:03:07We're going to get you doing the lunch service today
0:03:07 > 0:03:10so let's get in the kitchen and start cooking.
0:03:10 > 0:03:11- All right?- Great.
0:03:14 > 0:03:19Service is in three hours' time. Jo and Janet will each be cooking
0:03:19 > 0:03:22one dish from the a la carte menu.
0:03:22 > 0:03:24Little bit nervous. We've got high standards here
0:03:24 > 0:03:26and we're not going to let them drop today.
0:03:26 > 0:03:30So, first of all, we're just going to crack that egg open.
0:03:30 > 0:03:32Oh, my God. How fantastic is that?
0:03:33 > 0:03:37During service, Jo will have the delicate starter of cauliflower veloute
0:03:37 > 0:03:42with poached egg wrapped in wild smoked duck breast,
0:03:42 > 0:03:47accompanied by watercress and a sea salt grissini.
0:03:47 > 0:03:50You touch it there, you can feel it's still nice and soft in the middle.
0:03:50 > 0:03:54Don't want to boil the water too hard and end up with a hard-boiled egg. OK.
0:03:54 > 0:03:57Pick up the slices of duck breast. Carefully place the egg inside.
0:03:58 > 0:04:02- And the duck over the top. Very easy, isn't it?- Yeah.
0:04:02 > 0:04:05That's going to go on the side of the dish, across like that.
0:04:05 > 0:04:09Then a little bunch of the watercress to finish it off.
0:04:09 > 0:04:11Then we just pour the veloute in.
0:04:11 > 0:04:14You don't really get much soup, do you?
0:04:14 > 0:04:15It's only a light starter.
0:04:15 > 0:04:19Just try breaking that egg, have a look, see how it's cooked.
0:04:19 > 0:04:24- Gosh, that's going to be a tricky one, isn't it?- Feel confident?- No.
0:04:24 > 0:04:27Worried about that egg and how quick you have to do it
0:04:27 > 0:04:29if you've got three orders.
0:04:30 > 0:04:33Oh, my God! What have I let myself in for?!
0:04:36 > 0:04:39You just want to brown one side.
0:04:39 > 0:04:42You do it on both sides, you end up drying out the fish.
0:04:42 > 0:04:47Broadcaster Janet, who has struggled with the presentation of her dishes,
0:04:47 > 0:04:51will be making the fillet of cod on a ragout of mushrooms
0:04:51 > 0:04:56and shallots, with Jerusalem artichoke sauce and a potato rosti.
0:04:59 > 0:05:01You want a couple of spoonfuls into the ring.
0:05:04 > 0:05:07- Right.- All right. Now we've got the veloute.
0:05:09 > 0:05:11Straight onto the dish.
0:05:11 > 0:05:14And then your potato on to finish it off.
0:05:18 > 0:05:20Very simple-looking dish.
0:05:20 > 0:05:22If you get one thing wrong, it's going to look a complete
0:05:22 > 0:05:23mess on the plate.
0:05:23 > 0:05:26I can cook but I can't do presentation.
0:05:26 > 0:05:28Can't someone help me do the dibbly, dobbly bits at the end?
0:05:28 > 0:05:32It's all you. We're not going to do it, you're going to do everything for us.
0:05:32 > 0:05:33That's what it's all about.
0:05:33 > 0:05:37Who's coming in today? Should I go out the front and warn them?
0:05:37 > 0:05:40No-one would have me in their kitchen - too mouthy, don't fit in.
0:05:41 > 0:05:45Not part of a team. Have to be a leader, not a worker.
0:05:45 > 0:05:46SHE LAUGHS
0:05:49 > 0:05:54Across town, Heidi and Katy will be cooking at Gilgamesh in Camden.
0:06:01 > 0:06:04They'll be working under the supervision of head chef
0:06:04 > 0:06:05Ian Pengelley.
0:06:07 > 0:06:09- Hi, Katy.- Hi.- Hi, Heidi.
0:06:09 > 0:06:12We are a really big Pan-Asian restaurant - today we are going to do 200 covers.
0:06:12 > 0:06:15So, it's going to be a very fast and very intense service. OK?
0:06:15 > 0:06:19We are going to cook to a very high standard, OK? Are you nervous?
0:06:19 > 0:06:22- Yes.- Now I am.- Are you ready? OK, let's get on with the preparation.
0:06:22 > 0:06:23Follow me.
0:06:26 > 0:06:29So, the beef goes on.
0:06:29 > 0:06:32OK? So there will be a nice brown texture on it.
0:06:32 > 0:06:33So, like I've done here, OK?
0:06:33 > 0:06:38Heidi will be making beef bulgogi - a fillet of beef served with chive mash
0:06:38 > 0:06:44and a Japanese sauce made from rice wine, soya sauce and chilli.
0:06:44 > 0:06:48- We take the beef. See, it's nice and browned-off.- Yes.
0:06:48 > 0:06:49It goes in - eight minutes, OK?
0:06:49 > 0:06:51In you go. Mashed potato...
0:06:52 > 0:06:57The most important thing is you keep it moving. Keep that moving around.
0:06:57 > 0:06:59OK, so the steak's cooked.
0:06:59 > 0:07:01When you've cooked it, it's very important you let it rest
0:07:01 > 0:07:03for ten minutes, otherwise
0:07:03 > 0:07:05when you cut into it, all the juice runs out and it'll be a dry
0:07:05 > 0:07:08- old boot and it will definitely get sent back from the customer. - OK.
0:07:08 > 0:07:09Nice and medium rare.
0:07:11 > 0:07:13Nice, evenly-spaced slices.
0:07:16 > 0:07:18Just a little bit on the top.
0:07:18 > 0:07:21- All right, you clear on that one? - Yeah.- Good luck, Heidi.
0:07:21 > 0:07:23Get on with your mise en place. Thanks.
0:07:24 > 0:07:29I'm concerned about getting the timings right on the beef.
0:07:29 > 0:07:31Because it's fine if you're just doing one
0:07:31 > 0:07:33but you might have 20 in there.
0:07:34 > 0:07:36Let's just hope everyone doesn't order beef.
0:07:39 > 0:07:42Comedienne Katy has been put in charge of the chicken
0:07:42 > 0:07:45and cashew nut stir fry cooked in an oyster sauce.
0:07:45 > 0:07:49The chicken in. Dash of wine.
0:07:50 > 0:07:52And then put in all the rest of your ingredients.
0:07:52 > 0:07:54Cashew nuts, cucumber and chillies.
0:07:54 > 0:07:57Mix it all together, very important you keep it moving.
0:07:57 > 0:08:00- If you don't move it, it's just going to burn.- OK.- And then...
0:08:00 > 0:08:03- you've got cornflour here, which will bind it together, OK?- Uh-hm.
0:08:07 > 0:08:09That's looking good.
0:08:15 > 0:08:19Got some lotus. Fried lotus chip on top. So, it looks pretty.
0:08:19 > 0:08:21Hand it to me on the pass, let me know it's here
0:08:21 > 0:08:23and I will send it to the customer.
0:08:23 > 0:08:27- OK, clear?- Yes.- Good girl. Good luck.
0:08:27 > 0:08:28Thanks!
0:08:30 > 0:08:32The woks are making me nervous.
0:08:32 > 0:08:35That's the first thing. I'm a bit massive-pan-of-boiling-oil-phobic.
0:08:35 > 0:08:39And I just want to make sure I keep the temperature right in the wok.
0:08:39 > 0:08:44You can just ruin things in seconds and that just adds to the pressure.
0:08:44 > 0:08:47It'll be all right. Will it be all right, Jason?
0:08:48 > 0:08:49- 100%.- 100%.
0:08:51 > 0:08:53He doesn't even work here.
0:08:57 > 0:09:02It's 12 o'clock and for Janet and Jo, service is about to start.
0:09:04 > 0:09:07Oh, somebody's just come in the restaurant!
0:09:07 > 0:09:10OK, first check on. The veloute. Yes, Chef.
0:09:16 > 0:09:19Jo, we're going to need the first veloute in about eight minutes, OK?
0:09:19 > 0:09:21Yes, Chef!
0:09:21 > 0:09:23Don't think that's hot enough yet.
0:09:35 > 0:09:38Just plate it up like we showed you earlier, yeah?
0:09:38 > 0:09:40That's it.
0:09:48 > 0:09:50Onto that side plate.
0:09:50 > 0:09:53You're dribbling the sauce down the side of the jug.
0:09:54 > 0:09:57- Don't try and do that and hide it from me.- I didn't even see that.
0:09:57 > 0:10:00- I don't want that going out into the room. All right?- OK.
0:10:00 > 0:10:03Nothing's going to get past me.
0:10:03 > 0:10:07OK? Yes, Chef. Let's go, table six, please. Good start, keep it going.
0:10:08 > 0:10:12He said "Good start." I'm so pleased. Shoo, that was a bit...
0:10:13 > 0:10:16..tense. That was good. I'll be all right now.
0:10:16 > 0:10:18I think I know what I'm doing.
0:10:18 > 0:10:20So, Janet, two cod.
0:10:21 > 0:10:24- Janet, where are you...? - I'm doing it!- Two cod on order.
0:10:24 > 0:10:25You need to communicate with us
0:10:25 > 0:10:27to make sure we all know what's going on.
0:10:27 > 0:10:29I'm doing it!
0:10:29 > 0:10:31OK, you've got four away as well,
0:10:31 > 0:10:34you've got another two cod just after the other docket, OK?
0:10:35 > 0:10:38Janet, you need to answer me. Have you got the next two on...?
0:10:38 > 0:10:42- Yes, Chef! I'm seasoning them! - We don't know if you don't answer.
0:10:42 > 0:10:44All right, OK. Do I do this in yet?
0:10:47 > 0:10:50We're going to need that dish up in eight minutes, Janet.
0:10:50 > 0:10:51Yeah, yeah, yeah!!
0:10:52 > 0:10:55Having a timer would be a plus, wouldn't it?
0:10:59 > 0:11:02So, make sure all your garnish is seasoned.
0:11:02 > 0:11:04What if I don't like it as salty as you do?
0:11:04 > 0:11:07It's my restaurant so I'll tell you if it needs more salt.
0:11:08 > 0:11:10Yeah, over to these plates.
0:11:14 > 0:11:17Quick as you can. I want nice, clean presentation.
0:11:19 > 0:11:20Ahh...
0:11:20 > 0:11:24Oh, don't, don't, don't! I'll pick it off the plate.
0:11:24 > 0:11:26Need to hurry up, it's going to mess all over the plate,
0:11:26 > 0:11:27just slow you down.
0:11:30 > 0:11:31It needs to be a nice circle.
0:11:33 > 0:11:35We need more sauce, that's not enough.
0:11:35 > 0:11:38Yeah, but I'm left-handed and the thing's pouring right-handed.
0:11:38 > 0:11:40It doesn't matter, left or right,
0:11:40 > 0:11:42the amount of sauce is always the same.
0:11:48 > 0:11:52Right, service. Little bit messy, little bit slow.
0:11:52 > 0:11:53Let's speed it up, OK?
0:11:54 > 0:11:56The cooking's not the problem,
0:11:56 > 0:11:58it's getting it looking all right on the plate.
0:12:01 > 0:12:03Jo, I've got a lot of starter orders.
0:12:03 > 0:12:06We need to get it moving, otherwise everyone's going to be
0:12:06 > 0:12:08getting hungry.
0:12:08 > 0:12:12See what that feels like. Oh, it's broken. Chef, the egg's broken!
0:12:12 > 0:12:14OK, you need to get another one in quickly.
0:12:14 > 0:12:17Come on, the rest of the table's going to be ready in four minutes.
0:12:17 > 0:12:19Get the egg in straightaway.
0:12:21 > 0:12:23Straight after that we need to do the next two eggs as well,
0:12:23 > 0:12:25the next two eggs in.
0:12:28 > 0:12:32- How long for the first veloute? - 30 seconds, Chef.- Come on.
0:12:33 > 0:12:37Now the next table's waiting as well, starting to ask where it is.
0:12:37 > 0:12:38Tell them to be patient.
0:12:38 > 0:12:42- They are not here to be patient, they're paying money.- Yes, Chef.
0:12:44 > 0:12:47It's not really hot, is it? Get that back in. We need it hot.
0:12:47 > 0:12:49I'm not sending cold eggs out there.
0:12:56 > 0:12:58Is it hot this time? Yes, Chef.
0:12:58 > 0:13:00Yeah, we're just about hot enough.
0:13:03 > 0:13:05Tip it straight into another one, it's messy.
0:13:05 > 0:13:07We're not sending it late and messy.
0:13:10 > 0:13:14All right, onto the plate. Right, service one commis.
0:13:14 > 0:13:16OK, guys, you're going to go table eight.
0:13:16 > 0:13:18We need the two veloutes straight away, Jo, come on.
0:13:22 > 0:13:24The hardest part is making sure you get everything right,
0:13:24 > 0:13:27making sure these eggs don't go too hard...
0:13:28 > 0:13:30but are cooked, at the same time.
0:13:31 > 0:13:34Three cod away, Janet. Six minutes, I want it on the pass.
0:13:34 > 0:13:38What have I got coming up? I got three and then two.
0:13:38 > 0:13:41And all the fish are different thicknesses, just to wind me up.
0:13:41 > 0:13:43That's how fish is - no point in moaning about it.
0:13:43 > 0:13:44You've just got to cook it.
0:13:51 > 0:13:55So make sure you push them in nicely. Looking a little bit untidy.
0:13:55 > 0:13:57It's great little bits of onion.
0:13:58 > 0:14:02Do it close in to the shallots and the mushrooms, that's it.
0:14:05 > 0:14:07- There you are.- Nice, nice. Getting a lot better.
0:14:07 > 0:14:10You've got another two cod away so we need to get a pan on
0:14:10 > 0:14:11so it's hot.
0:14:13 > 0:14:16It's hard work cos of the heat, and also him
0:14:16 > 0:14:17shouting at you puts you off.
0:14:18 > 0:14:23I know he's trying to be helpful but he's doing my head in.
0:14:26 > 0:14:30Over in Camden, the restaurant is filling up.
0:14:30 > 0:14:32I know what I'm going to choose already.
0:14:32 > 0:14:35Heidi, Katy, we've got a really busy service. Are we ready?
0:14:35 > 0:14:36BOTH: Yes, Chef!!
0:14:37 > 0:14:41- Right, Katy. Two chicken cashew nuts straight out.- OK, yes, Chef.
0:14:45 > 0:14:48I've got two dishes to do on my first order.
0:14:48 > 0:14:49I don't want to be too stingy...
0:14:51 > 0:14:52..with the vegetables.
0:14:53 > 0:14:56Er, hope I've got the quantities right.
0:14:56 > 0:14:59I'm just trying to keep everything moving.
0:14:59 > 0:15:01My biggest fear is overcooking it.
0:15:02 > 0:15:05- Mix it, mix it. Stir-fry, stir-fry.- Stir-fry.
0:15:10 > 0:15:13I think I've just got to add these crispy bits.
0:15:13 > 0:15:15- On the pass, please. - Two chicken cashew nuts.
0:15:20 > 0:15:21- OK.- It's OK?- Yeah.
0:15:22 > 0:15:25- OK.- A little too much sauce but it's OK.- Too much sauce?- First one.
0:15:25 > 0:15:28- 9-0.- That's always my problem, too much sauce.
0:15:28 > 0:15:30- 31.- 31?- Yeah.
0:15:32 > 0:15:36The chef sent it so I guess it must have been vaguely acceptable.
0:15:37 > 0:15:39Heidi, I want beef medium rare. straight up.
0:15:39 > 0:15:43- One beef away.- Heidi's beef dish is also proving popular.
0:15:43 > 0:15:45Heidi, two bulgogi.
0:15:45 > 0:15:48Medium. Rare. Yes, Chef.
0:15:48 > 0:15:50How long for the pass, please?
0:15:50 > 0:15:51Er...
0:15:52 > 0:15:54- Give me a time.- Three minutes.- OK.
0:16:00 > 0:16:02I've just dropped my mash on the floor.
0:16:02 > 0:16:04OK, get a kitchen porter, Tommy.
0:16:06 > 0:16:09- Heidi, get some more mash in here. - I've forgotten how many I'm doing.
0:16:09 > 0:16:13You're doing five. So, do two medium and then three more medium.
0:16:13 > 0:16:15- That's all you've got to do, off you go.- OK.
0:16:19 > 0:16:22Come on, Heidi, get those little legs moving, come on.
0:16:22 > 0:16:26The hardest thing with this is remembering...
0:16:26 > 0:16:28how people want their meat.
0:16:30 > 0:16:32- I hope I'm getting it right. - Heidi, come on!
0:16:35 > 0:16:38- How long?- Just plating up now, Chef.
0:16:38 > 0:16:42All right. Behind, behind. Right, they look good. Well done.
0:16:42 > 0:16:45- Come on. Three more.- Three more. - Let's go. Service!
0:16:50 > 0:16:52You got a two chicken?
0:16:52 > 0:16:54Erm, three chilli chicken to come and then one to follow.
0:16:55 > 0:16:58Give me that chicken and cashew nuts. No, that's two.
0:16:58 > 0:17:00No, that's no good.
0:17:00 > 0:17:03Katy, no good, sweetheart, look at it. Too thick, it's like glue.
0:17:03 > 0:17:05- Shall I start again?- Yeah.
0:17:07 > 0:17:10Right. OK. I'm four chickens behind now.
0:17:18 > 0:17:19Right.
0:17:20 > 0:17:23I'm a little bit hit and miss, to be honest.
0:17:23 > 0:17:26Er, getting the temperature of the pan right from moment to moment is
0:17:26 > 0:17:28not something I'm very good at.
0:17:29 > 0:17:30OK, Katy...
0:17:30 > 0:17:33Yes, Chef. Special order, one chicken cashew nuts, no chillies.
0:17:33 > 0:17:37OK, yes, Chef. I'll do one without chilli and then...
0:17:37 > 0:17:40That's correct. Beef coming here. Server, 28. Let's go.
0:17:43 > 0:17:47I think I'm a bit to slow and a bit too inconsistent.
0:17:47 > 0:17:48Oh, no! Grrr!
0:17:50 > 0:17:53I was supposed to make this one without chillies.
0:17:53 > 0:17:55Right, that goes in the bin.
0:17:56 > 0:17:58Start again, without chilli.
0:18:01 > 0:18:04But at the moment I'm just concentrating a little bit too
0:18:04 > 0:18:05hard to really...
0:18:07 > 0:18:09..feel quite on top of things.
0:18:13 > 0:18:16What have you done wrong? Back in the wok, back in the wok.
0:18:16 > 0:18:17Cashew nuts.
0:18:17 > 0:18:19Damn it.
0:18:19 > 0:18:22- Wohh!- Come on, Katy, you can do this.
0:18:22 > 0:18:26I will never complain about cooking at home or cooking for friends ever again.
0:18:26 > 0:18:28SHE LAUGHS
0:18:28 > 0:18:29I seem to have caused a fire.
0:18:29 > 0:18:32You've caused a fire? Heidi's on fire.
0:18:35 > 0:18:39Heidi is also up against it, clearing a backlog of orders.
0:18:39 > 0:18:41Heidi...
0:18:41 > 0:18:45Got to speed up a bit otherwise customers will start complaining.
0:18:45 > 0:18:47Yes, Chef.
0:18:47 > 0:18:50I don't want to shout at you, Heidi, how long?
0:18:50 > 0:18:53They're not hot, get them under the grill, get that grill right up.
0:18:53 > 0:18:56Who turned that down? Keep it up high, yeah?
0:18:59 > 0:19:02Table 63 sent this back, it's a little bit dry.
0:19:02 > 0:19:05Customer sent this back, says it's a little bit dry.
0:19:05 > 0:19:09- Shall I make another one? - Make another one, medium rare.- OK.
0:19:11 > 0:19:14Obviously, I'm really disappointed cos you don't want to, you know,
0:19:14 > 0:19:16not please the customers.
0:19:19 > 0:19:24Over at Tower Bridge, service is drawing to a close.
0:19:24 > 0:19:28The final order of the day - two veloute, Jo. Make these perfect.
0:19:28 > 0:19:29Yes, Chef!
0:19:30 > 0:19:32Oh, I don't know if I like that egg.
0:19:34 > 0:19:37How long we going to take on this egg now? Must be nearly ready, yeah?
0:19:37 > 0:19:39It's nearly there.
0:19:39 > 0:19:42The rest of the table is ready to go, we are just waiting on you now.
0:19:51 > 0:19:53Really nice and cleanly presented.
0:19:55 > 0:19:58- You've done really well today, good job.- Thank you, Chef.
0:19:58 > 0:20:00It's great. I love it.
0:20:01 > 0:20:04I think I might get myself a job with this kitchen.
0:20:06 > 0:20:08Janet, last ones of the day.
0:20:08 > 0:20:12Make sure you get these perfect, show us what you've learnt, OK?
0:20:12 > 0:20:13Much tidier.
0:20:16 > 0:20:19Massive difference from the first one you plated up, really different.
0:20:19 > 0:20:22- Can you see the difference?- Yeah.
0:20:22 > 0:20:23Service, please.
0:20:40 > 0:20:42Normally it's a much smoother operation.
0:20:42 > 0:20:43I can't really blame them -
0:20:43 > 0:20:46it's the first time they've been in that situation.
0:20:46 > 0:20:48Jo started off a little shaky
0:20:48 > 0:20:51but she was learning as she was going on.
0:20:51 > 0:20:53You could see she really cared.
0:20:53 > 0:20:57I thought she really got the presentation part quite well.
0:20:57 > 0:20:58She got there in the end.
0:20:59 > 0:21:04Phew. My God, that was really exciting. It was really hot.
0:21:04 > 0:21:06There was a lot of pressure.
0:21:06 > 0:21:08I loved it. It was good.
0:21:09 > 0:21:12Janet - a bit of a lively one, obviously. Everyone knows that.
0:21:12 > 0:21:14A bit of a big mouth at the start of service.
0:21:14 > 0:21:17As service went on, she got busier and she went very quiet.
0:21:17 > 0:21:19That was quite interesting to see.
0:21:19 > 0:21:22Her presentation to start with - really bad.
0:21:22 > 0:21:24And then, at the end, you know, quite impressive.
0:21:24 > 0:21:26Almost looks like what we do here ourselves so,
0:21:26 > 0:21:29I was really happy with her at the end of the day.
0:21:31 > 0:21:34I was in his kitchen. I did it the way he wanted it.
0:21:34 > 0:21:36And I did improve 100%.
0:21:38 > 0:21:41Back in Camden, service is coming to an end
0:21:41 > 0:21:43but the customers are not happy.
0:21:43 > 0:21:47I sent the beef dish back and I'm still waiting for another one
0:21:47 > 0:21:50to arrive and it's been, probably, I don't know, ten, fifteen minutes.
0:21:52 > 0:21:54Yeah, it's coming now. Heidi, did you hear that?
0:21:54 > 0:21:57Customer wants a medium- rare bulgogi, please.
0:21:57 > 0:21:59Customer's waiting, yeah?
0:21:59 > 0:22:01And the customer's paying good money for it, Heidi?
0:22:01 > 0:22:02Yes, Chef.
0:22:05 > 0:22:08Well, that looks nice and juicy. Doesn't look dry.
0:22:08 > 0:22:10Heidi, really desperate for the beef, Heidi?
0:22:11 > 0:22:14- Right. How was that cooked? - Medium, Chef.- Very good.
0:22:16 > 0:22:19Your food that's been coming out has been exceptional
0:22:19 > 0:22:22but you have been rather slow, all right?
0:22:22 > 0:22:24- OK.- But your food has been good. Well done.- Thank you.
0:22:26 > 0:22:30Katy, last order. Two chicken cashew nut. Yes, Chef.
0:22:36 > 0:22:40- Two chicken cashew.- OK. Katy.- Yes.
0:22:40 > 0:22:44- These are the last ones you're serving and I asked you to do them properly, all right?- OK.
0:22:44 > 0:22:46- What's wrong?- Oh. - What's missing? Come on.
0:22:46 > 0:22:48Your last dish and you've let yourself down.
0:22:48 > 0:22:51Ohhh!
0:22:51 > 0:22:53I forgot the cashew nuts again.
0:22:59 > 0:23:02Same old mistake. It was frustrating cos that was my last one.
0:23:02 > 0:23:04And I messed it up.
0:23:06 > 0:23:09Katy, how long to the pass? Come on.
0:23:09 > 0:23:10Three seconds, Chef.
0:23:11 > 0:23:12One-two...
0:23:12 > 0:23:16OK, stop. What do you think? That you should be pleased with those?
0:23:16 > 0:23:19Erm, I feel more pleased with that one than that one.
0:23:19 > 0:23:21Well, they came from the same pot.
0:23:21 > 0:23:24Yes, I feel more of the nicer things went on to that one.
0:23:24 > 0:23:25Katy, go back to the box.
0:23:25 > 0:23:26SHE CHUCKLES
0:23:32 > 0:23:35It's never easy going into a professional kitchen.
0:23:35 > 0:23:36They did a lot of covers.
0:23:36 > 0:23:38I put them on the hot section and the wok section,
0:23:38 > 0:23:40the two most difficult sections.
0:23:40 > 0:23:43And so... considering, they did all right.
0:23:44 > 0:23:47Heidi - her food was immaculate. She's actually a very neat person.
0:23:47 > 0:23:50All the plates were really well presented.
0:23:50 > 0:23:53Unfortunately, one every half hour is not great so she was very slow.
0:23:53 > 0:23:55I think in a small restaurant she'd be perfect
0:23:55 > 0:23:58but for a high-cover restaurant like this - her on a Saturday
0:23:58 > 0:24:01night she'd be going down the pan - she'd be outside crying. For sure.
0:24:02 > 0:24:04I don't mean to be slow.
0:24:04 > 0:24:09But I really enjoyed it. Yeah, I'd come back tomorrow and do it again.
0:24:09 > 0:24:11The way Katy impressed me was -
0:24:11 > 0:24:14she got a lot of orders on and she didn't fluster.
0:24:14 > 0:24:16Didn't bottle it, kept going. Kept trying.
0:24:16 > 0:24:18Even when she made mistakes, she tried it again.
0:24:18 > 0:24:21So, her commitment to getting a good product was how she impressed me.
0:24:21 > 0:24:24Very much. She's tough, Katy.
0:24:24 > 0:24:27I didn't feel like there was a second that wasn't tough.
0:24:27 > 0:24:31I do feel more confident with the wok and I feel less scared of it.
0:24:31 > 0:24:35And I have, at least, learned how to make one dish.
0:24:35 > 0:24:36SHE LAUGHS
0:24:38 > 0:24:42Service may be over but there's no let up for the celebrities,
0:24:42 > 0:24:45who now return to MasterChef headquarters.
0:24:53 > 0:24:56I'll tell you what I've learnt so far -
0:24:56 > 0:25:01I've learnt how to get a load of onions and make a little circle!
0:25:01 > 0:25:03I love being in my kitchen.
0:25:03 > 0:25:06But I'm not going to spend the rest of my life putting things in pyramids.
0:25:07 > 0:25:09I'd like to show John and Gregg that I've improved
0:25:09 > 0:25:11since they've last seen me.
0:25:11 > 0:25:13And that I've got a bit more speed
0:25:13 > 0:25:14in the kitchen.
0:25:17 > 0:25:20I never thought I'd say this but it's a slight relief to be back in
0:25:20 > 0:25:22the MasterChef kitchen!
0:25:23 > 0:25:25I think I need to improve on...
0:25:25 > 0:25:27lots of areas, really.
0:25:27 > 0:25:34But, for me to actually try and make my cooking better is very exciting.
0:25:34 > 0:25:39What a baptism of fire. Four celebs, two restaurants, lunchtime service.
0:25:39 > 0:25:40Our four have learnt a lot.
0:25:41 > 0:25:43Their food should be improving.
0:25:43 > 0:25:46Their dishes should be getting better and better.
0:25:46 > 0:25:48We're about to find out how much better.
0:26:00 > 0:26:03Welcome back to the MasterChef kitchen.
0:26:06 > 0:26:09We have got for you...
0:26:09 > 0:26:12a good old-fashioned MasterChef invention test with a difference.
0:26:14 > 0:26:16We want you to work in pairs.
0:26:16 > 0:26:20And we want a main course and a dessert.
0:26:22 > 0:26:24A bit of sophistication, guys.
0:26:24 > 0:26:27Something which shows Gregg and I that you've learnt so far in
0:26:27 > 0:26:32the competition and, actually, you've got a bit of love and passion for it.
0:26:32 > 0:26:34There's your ingredients -
0:26:34 > 0:26:37we're going to give you ten minutes to think about it.
0:26:41 > 0:26:43OK, what's that?
0:26:44 > 0:26:47I'm a bit a worried about making the custard.
0:26:47 > 0:26:49You've got eggs, you've got milk.
0:26:49 > 0:26:51I've got to remember the amounts.
0:26:51 > 0:26:57Their ingredients include prawns, bread, peppers,
0:26:57 > 0:27:00courgettes, quinoa
0:27:00 > 0:27:03pomegranates, mascarpone,
0:27:03 > 0:27:06chocolate and a selection of herbs.
0:27:07 > 0:27:10- The best thing is to do something comfortable.- Yeah.
0:27:10 > 0:27:13We've got some coriander, some prawns.
0:27:13 > 0:27:16How do you feel about making a prawn curry?
0:27:16 > 0:27:18- Oh!- Oh!
0:27:18 > 0:27:19A small prawn curry.
0:27:21 > 0:27:24- And a bit of mascarpone. - OK.- A side dish.
0:27:24 > 0:27:27- We got bread. - Bread and butter pudding, yeah.
0:27:29 > 0:27:31JOHN: Right.
0:27:31 > 0:27:33You've had your time to think about it.
0:27:34 > 0:27:36One hour and ten minutes...
0:27:36 > 0:27:37let's cook.
0:27:48 > 0:27:51- I know you'll have almonds in the curry for sweetness.- Yeah.
0:27:51 > 0:27:52That's good.
0:27:54 > 0:27:58I'm doing bread and butter pudding but I can't remember how to make it.
0:27:58 > 0:28:00SHE CHUCKLES
0:28:00 > 0:28:01Lay it in the dish.
0:28:01 > 0:28:04- Then you make the custard, then you add it to the...- Yeah, yeah, yeah.
0:28:07 > 0:28:10I am a good team player. I spent many years on the road
0:28:10 > 0:28:15and if you don't work as a team, on the road, your life is miserable.
0:28:19 > 0:28:21I am a team player with the right team.
0:28:26 > 0:28:27But, Jo...
0:28:27 > 0:28:31Yeah, you don't need to put it in there cos you're going to put in on there.
0:28:31 > 0:28:32JOHN: Are you-you two arguing?
0:28:32 > 0:28:34I can filter it. BOTH: No.
0:28:34 > 0:28:37Teamwork, obviously. Great day, today. Two dishes.
0:28:37 > 0:28:39What are you going to cook for us?
0:28:39 > 0:28:41Well, I'm doing a bread and butter pudding for dessert.
0:28:41 > 0:28:45And then we're doing spicy prawns in a cream sauce with er...
0:28:45 > 0:28:47sliced fried potato.
0:28:49 > 0:28:50- Curry and chips.- Yeah.
0:28:50 > 0:28:53- Not really designed as chips. - They're crisps.
0:28:53 > 0:28:56They're not really chips. They are not common chips.
0:28:56 > 0:29:00We want to be slightly different so we thought we'd do it with potatoes.
0:29:00 > 0:29:02It's going to be a surprise, John.
0:29:02 > 0:29:04It will be cos neither of you are quite sure at the moment.
0:29:04 > 0:29:06It's how women cook.
0:29:06 > 0:29:10- We've got the ingredients and we'll work it out as we go along.- Exactly.
0:29:10 > 0:29:13I've edited a national newspaper, I'm making a bread pudding!
0:29:13 > 0:29:14JO LAUGHS
0:29:14 > 0:29:18What do you think you're getting out of the competition, Jo?
0:29:18 > 0:29:21I think a lot more about my presentation than I've ever thought.
0:29:21 > 0:29:23I'm not going to ask Janet about her presentation.
0:29:23 > 0:29:26Well, tell you what, John. I'm going to make an effort.
0:29:26 > 0:29:27HEY!!
0:29:27 > 0:29:31But, whether my level of presentation meets your
0:29:31 > 0:29:35unbelievably picky standards, I just don't know.
0:29:42 > 0:29:44Janet and Jo don't have a plan at all.
0:29:44 > 0:29:46They've no idea what's going to happen.
0:29:46 > 0:29:48That pudding - Janet says it's going to be great,
0:29:48 > 0:29:51she's going to present it really, really well.
0:29:51 > 0:29:53The issue for Janet is what's going to make it special?
0:29:53 > 0:29:56Cos, bread and butter pudding lumped on a plate is a nice thing
0:29:56 > 0:29:58but it's not that attractive.
0:30:09 > 0:30:13I prefer being part of a team than on my own because you've got
0:30:13 > 0:30:17that reassurance that, you know, you are doing the right thing.
0:30:22 > 0:30:28In my normal working life I'm used to working a little bit more on my own.
0:30:28 > 0:30:30So, if I get really stressed and uptight
0:30:30 > 0:30:35I will pull back from the team and just try and sort everything out.
0:30:40 > 0:30:42- Katy and Heidi.- Hi.
0:30:42 > 0:30:45Working as a team, obviously. Is one person a boss?
0:30:45 > 0:30:48Not really. I could see a pudding I could make.
0:30:48 > 0:30:50- You didn't seem comfortable with puddings.- No.
0:30:50 > 0:30:53And so, curry seemed to suggest itself
0:30:53 > 0:30:55and you felt comfortable cooking that.
0:30:55 > 0:30:58- Tell me, exactly, what your dish is. - This is going to be a prawn curry.
0:30:58 > 0:31:02And we are going to do some quinoa as a side dish.
0:31:02 > 0:31:03Dessert is...Katy?
0:31:03 > 0:31:05I'm going to try and make a lemon tart.
0:31:05 > 0:31:07- Try and make? - Yes.
0:31:07 > 0:31:10I have made a lemon tart with a recipe but never without a recipe.
0:31:10 > 0:31:12How do you feel about MasterChef now?
0:31:12 > 0:31:14Is your confidence growing at all?
0:31:14 > 0:31:17I'm not shaking today, which is a bonus.
0:31:17 > 0:31:21Cos when I come in this kitchen I doubt everything that I'm doing.
0:31:21 > 0:31:23And I've got lovely Katy going, "Yeah,
0:31:23 > 0:31:26"you are supposed to do that, that's OK."
0:31:26 > 0:31:28Don't...I might be wrong.
0:31:28 > 0:31:30- But if we're wrong, we'll be wrong together.- Yeah.
0:31:36 > 0:31:39Quinoa and curry from Heidi - not a bad idea.
0:31:39 > 0:31:42Quinoa is really bland so it needs to be flavoured!
0:31:45 > 0:31:46Katy is making a lemon tart.
0:31:46 > 0:31:50Making her own pastry and making the lemon filling to go inside of it.
0:31:50 > 0:31:55That's really ambitious and it's really skilful but it's not easy.
0:31:55 > 0:31:57I'll be very impressed if Katy pulls that off.
0:31:59 > 0:32:00Right. It's shrunk right down.
0:32:01 > 0:32:03What am I going to do?
0:32:06 > 0:32:09There is trouble at t'mill. Katy's pastry has shrunk
0:32:09 > 0:32:12and now she's trying to patch it up with bits of raw pastry
0:32:12 > 0:32:16and how that filling's going to stay in there, I'm not quite sure.
0:32:16 > 0:32:18Ahh, I just hope for her sake she's going to be able to save it.
0:32:21 > 0:32:23WHISPERS: This is exactly how it's supposed to go.
0:32:28 > 0:32:30I have to bake it and hope for the best, I suppose.
0:32:33 > 0:32:36You've got just 15 minutes left.
0:32:46 > 0:32:48Got to clean this up.
0:32:48 > 0:32:51Is that all right? Does that meet your very high standards?
0:32:51 > 0:32:53Need a bit more wiping?
0:32:53 > 0:32:56This is your final five minutes. Get it on a plate.
0:33:13 > 0:33:14Time's up. That's it.
0:33:24 > 0:33:28Jo and Janet have made a prawn curry with peas,
0:33:28 > 0:33:32coriander and potato chips,
0:33:32 > 0:33:35served with a rocket and pomegranate salad and a papaya
0:33:35 > 0:33:37and tomato chutney.
0:33:38 > 0:33:43I believe those potato crisps should go on this oblong plate.
0:33:43 > 0:33:47They most certainly shouldn't be decorated around the outside of a rim of a curry.
0:33:47 > 0:33:49I know you are having a go at presentation and
0:33:49 > 0:33:53I don't want to tell you off for it but that looks too amateurish.
0:33:59 > 0:34:02I really like the creamy richness
0:34:02 > 0:34:06and base of curry you've got around your prawns, love that.
0:34:06 > 0:34:12- Prawns are overcooked. They're going a little bit like cotton wool.- OK.
0:34:12 > 0:34:14But flavours - great.
0:34:16 > 0:34:19I like it a lot. Your chips are lovely and crispy.
0:34:19 > 0:34:23My favourite thing from this, though, is this chutney,
0:34:23 > 0:34:24which I don't think should work.
0:34:24 > 0:34:28Papaya, tomatoes, onions and vinegar, and I don't know how you've done it
0:34:28 > 0:34:32but it's really lovely and tasty and goes very well with the curry.
0:34:32 > 0:34:36Rocket and pomegranate doesn't really belong but it's a nice little salad.
0:34:38 > 0:34:42Good little bits and pieces. Some gems, some sparkling things.
0:34:44 > 0:34:47For dessert, they have made an orange and chocolate bread
0:34:47 > 0:34:50and butter pudding, served with cream.
0:34:58 > 0:35:02I looked at your pudding and thought it was going to be really dry and there wasn't enough custard.
0:35:02 > 0:35:03I was completely wrong.
0:35:03 > 0:35:07In the bottom of your pudding there's a lovely, sweet, rich egg custard.
0:35:07 > 0:35:10The lemon, for me, is a little bit weird in the background.
0:35:10 > 0:35:14But bitter orange with the sweet chocolate and the rich custard
0:35:14 > 0:35:18and that sort of seedy, oaty bread is an interesting combination.
0:35:19 > 0:35:24In think it's a lovely tasting, really moist, yummy scrummy dessert.
0:35:24 > 0:35:27Presentation leaves a lot to be desired.
0:35:27 > 0:35:29I cut out all the white bits out of my oranges cos
0:35:29 > 0:35:32I knew you'd be extra picky about them.
0:35:32 > 0:35:35I don't like pleasing men, it just goes against the grain.
0:35:35 > 0:35:39But, I realise, in the current situation I've got to.
0:35:39 > 0:35:41JO LAUGHS
0:35:41 > 0:35:43Janet! You crack me up.
0:35:43 > 0:35:44Thank you very much, ladies.
0:35:44 > 0:35:45Thank you.
0:35:48 > 0:35:52Heidi and Katy's main course is a prawn curry with courgettes
0:35:52 > 0:35:56and almonds, served with roast pepper and tomato quinoa.
0:35:58 > 0:36:00I really love the look of the curry.
0:36:00 > 0:36:04I love the colour and the green of the coriander scattered across it.
0:36:11 > 0:36:14Your curry is creamy, smooth.
0:36:14 > 0:36:19It's got seasoning of curry powder so it gives it a little bit of heat.
0:36:19 > 0:36:22The prawns are well cooked, still got a little bit of give to them.
0:36:22 > 0:36:24Very nice.
0:36:24 > 0:36:28The quinoa - it's salty, it's sharp with a little acid from lemon juice.
0:36:28 > 0:36:31It's got the sweetness of the roast pepper and the sharpness of the tomato.
0:36:31 > 0:36:33And I like the flavour. I'm really pleased.
0:36:36 > 0:36:39To follow, they have made a lemon tart which has a chocolate
0:36:39 > 0:36:41layer at the bottom.
0:36:41 > 0:36:45Accompanied by a pomegranate mascarpone cream.
0:36:45 > 0:36:46Right...
0:36:47 > 0:36:51- Very, very ambitious lemon tart. - KATY: I know.
0:37:00 > 0:37:04I'm impressed with the ambition - the fact of doing it without a recipe
0:37:04 > 0:37:06but, Katy, you've got a soggy bottom.
0:37:06 > 0:37:07Yeah.
0:37:07 > 0:37:11And the issue is your pastry needed to be cooked a little more - blind baked.
0:37:11 > 0:37:13You had issues with it, tried to patch it up.
0:37:13 > 0:37:16Chocolate and pomegranate don't go together.
0:37:16 > 0:37:18Lemon and pomegranate might.
0:37:18 > 0:37:20I find it quite pleasant.
0:37:20 > 0:37:23Left to my own devices, I would probably munch the living
0:37:23 > 0:37:25daylights out of your little tart.
0:37:25 > 0:37:26Very, very nice.
0:37:26 > 0:37:28Excuse me(!)
0:37:28 > 0:37:29LAUGHTER
0:37:31 > 0:37:34I think you're giggling cos you're happy.
0:37:34 > 0:37:36I'm relieved. That was threatening to go very wrong.
0:37:36 > 0:37:37You know what?
0:37:37 > 0:37:40I've got to say - you two, you work really, really well.
0:37:40 > 0:37:44- You're showing progress, that's really good. Thank you.- Thanks.
0:37:48 > 0:37:51Thank you very much for your efforts. Go and get a cup of tea.
0:37:51 > 0:37:53We'll get you back soon for your second test.
0:38:06 > 0:38:08Great round. Great round.
0:38:08 > 0:38:11And they are getting more ambitious and they are pushing themselves.
0:38:11 > 0:38:16Heidi did a really nice curry and I really liked the quinoa.
0:38:16 > 0:38:18She's starting to lift her game.
0:38:20 > 0:38:22I think I know how to make things taste good
0:38:22 > 0:38:27but my biggest downfall in this competition is confidence.
0:38:27 > 0:38:30Katy - very ambitious with that tart,
0:38:30 > 0:38:31didn't quite pull it off, did she?
0:38:33 > 0:38:35Her ambition is a little bit greater than her skill.
0:38:35 > 0:38:37But at least she's trying. We can see that.
0:38:37 > 0:38:41And we've been impressed with her all the way through so, who knows what can happen?
0:38:41 > 0:38:45I'm glad that they felt that I had showed some ambition.
0:38:45 > 0:38:47So, that's nice.
0:38:47 > 0:38:50But if you can't make good on your ambition then it's
0:38:50 > 0:38:52sort of a bit pointless, really.
0:38:52 > 0:38:55Janet - you know my issues with Janet.
0:38:55 > 0:38:57The lady cooks well, she's got a great palate.
0:38:57 > 0:39:00She's got to step up presentation.
0:39:00 > 0:39:02I totally agree. Totally agree.
0:39:02 > 0:39:06But she's considering it, she's thinking about it.
0:39:06 > 0:39:07I thought it went really well.
0:39:07 > 0:39:10I think the way I cook is probably the way a lot of people
0:39:10 > 0:39:12cook at home.
0:39:12 > 0:39:16Today, for the first time ever with Jo I saw a little bit of invention.
0:39:16 > 0:39:20The curry was decent but the little chutney affair
0:39:20 > 0:39:23she had made was actually quite thrilling.
0:39:23 > 0:39:25That went all right, actually.
0:39:25 > 0:39:29I'm putting a lot more thought into what I'm cooking
0:39:29 > 0:39:31and I'm thinking about it so much.
0:39:32 > 0:39:35I want it to be right, I want it to be perfect.
0:39:41 > 0:39:44They've learnt a lot and they're obviously developing
0:39:44 > 0:39:46but they haven't got that long now till one of them leaves.
0:39:46 > 0:39:48It's all to play for.
0:39:51 > 0:39:54Over the last two days, these celebrities have faced some
0:39:54 > 0:39:56extreme challenges.
0:39:56 > 0:39:59I haven't got a clue what to do with crab.
0:39:59 > 0:40:02Oh, don't, don't, don't! I'll pick it off the plate.
0:40:04 > 0:40:10But now only one test stands between them and a place in the next round.
0:40:15 > 0:40:18This is the first time we get the chance to taste the food that
0:40:18 > 0:40:19you cook, that you love.
0:40:21 > 0:40:22Your own dish.
0:40:22 > 0:40:25So, this is important.
0:40:25 > 0:40:26At the end of this,
0:40:26 > 0:40:27one of you is leaving the competition.
0:40:28 > 0:40:31One plate of food, one hour...
0:40:32 > 0:40:34..ladies, let's cook.
0:40:48 > 0:40:52What I'm doing today is just a bit more refined to what
0:40:52 > 0:40:55I would do normally at home for the kids.
0:40:55 > 0:40:58I don't want to overdo it and do something that's far too
0:40:58 > 0:41:01creative that I'm going to mess up on, not yet.
0:41:10 > 0:41:12Jo, what are you going to cook for us?
0:41:12 > 0:41:13Chicken sliders.
0:41:13 > 0:41:16Which are really just another name for chicken burger.
0:41:16 > 0:41:19With fresh tomato sauce, braised cabbage with goji berry
0:41:19 > 0:41:21and French fries.
0:41:21 > 0:41:25Lots of Asian ingredients here. Fish sauce, coconut oil.
0:41:25 > 0:41:29I've been a mad fan of coconut oil for a long time.
0:41:29 > 0:41:32I've travelled a lot and I've eaten all over the world.
0:41:32 > 0:41:35When I was on tour, we went everywhere.
0:41:35 > 0:41:39I actually designed a portable stove in a flight case.
0:41:39 > 0:41:42It was a two-burner. Little drawers here, little drawers here
0:41:42 > 0:41:46and I'd make Ronnie breakfast - I'd make two-pot meals.
0:41:47 > 0:41:49How good a cook do you think you are right now?
0:41:49 > 0:41:52I'm a good home cook but it would be nice to progress
0:41:52 > 0:41:54and become something better.
0:41:54 > 0:41:57- Your food intrigues me. - Oh, thank you.
0:42:00 > 0:42:05Jo's got lovely-sounding chicken burgers on chips, on tomatoes,
0:42:05 > 0:42:06on cabbage.
0:42:06 > 0:42:08I like the ingredients she's cooking with,
0:42:08 > 0:42:11I'm just a little worried how it's going to look.
0:42:17 > 0:42:19I don't know how to impress John and Gregg.
0:42:19 > 0:42:21I've got no idea what impresses them.
0:42:21 > 0:42:24I think presentation impresses them.
0:42:24 > 0:42:25I can cook.
0:42:25 > 0:42:29But I don't understand this making something
0:42:29 > 0:42:31look like a restaurant in your own home.
0:42:38 > 0:42:40Tell us about what you are going to cook for us.
0:42:40 > 0:42:43I'm cooking a dish I've cooked millions of times before at home
0:42:43 > 0:42:48which is pheasant with celery, lentils and apple.
0:42:48 > 0:42:52Janet, where have you found time to cook?
0:42:52 > 0:42:54I've always cooked because I do lead a really busy life
0:42:54 > 0:42:58and I feel comfortable being quiet at home.
0:42:58 > 0:43:01I know you find that hard to believe cos I shout at you two all the time
0:43:01 > 0:43:04but I like being in my kitchen.
0:43:05 > 0:43:09How are you going to make a big pot of stew with some lentils look sexy?
0:43:09 > 0:43:11John...
0:43:11 > 0:43:15I'm a big woman and I can look sexy if I want to.
0:43:15 > 0:43:17JOHN LAUGHS
0:43:22 > 0:43:23Janet's dish can't be about presentation -
0:43:23 > 0:43:25it's a big pot of pheasant stew.
0:43:25 > 0:43:28What she's got to do is make sure it's well flavoured,
0:43:28 > 0:43:29well seasoned and that's all I'm after.
0:43:29 > 0:43:31Cos it's a big pot of stew - simple.
0:43:38 > 0:43:43Last night I was up to about half 12 cooking fish and cooking fish
0:43:43 > 0:43:44and cooking fish.
0:43:44 > 0:43:47And some were coming out exactly how I wanted
0:43:47 > 0:43:49and others were just falling apart in the pan.
0:43:49 > 0:43:51So, it's going to turn out right today.
0:43:57 > 0:43:58What are you making for us?
0:43:58 > 0:44:03I'm going to do a pan-fried sea bass fillet with a chilli salsa.
0:44:03 > 0:44:09Vegetable and garlic vermicelli and some sesame pak choi.
0:44:09 > 0:44:12Why this dish? Why this particular dish, Heidi?
0:44:12 > 0:44:14Just because it's something I would cook at home -
0:44:14 > 0:44:18it's not too much - apart from filleting the fish.
0:44:18 > 0:44:21- Heidi?- Yeah.- Why are you suddenly so nervous again?
0:44:21 > 0:44:24- Cos you two are talking to me. - But your hands are shaking again.
0:44:24 > 0:44:26I know... cos you are all round me.
0:44:26 > 0:44:28But it-it-it...
0:44:28 > 0:44:31- OK, why are you putting yourself through this, Heidi? - Cos, I want to learn more.
0:44:31 > 0:44:34I think it's a really good experience to gain so...
0:44:35 > 0:44:38Would you be more comfortable if you sang while you did things?
0:44:38 > 0:44:39I'd be more comfortable
0:44:39 > 0:44:43if I had...if there was a little bit of music playing.
0:44:43 > 0:44:47And my little dog was running around - I'd probably feel a lot better.
0:44:52 > 0:44:54Heidi's really surprised me.
0:44:54 > 0:44:57The way she filleted that fish was unbelievable, it was beautiful.
0:44:57 > 0:45:00As long as that fish is cooked for just a couple of minutes
0:45:00 > 0:45:04and it's not dry like cotton wool it's going to be very, very good.
0:45:04 > 0:45:06The thing is now - I'm just concerned about her nerves.
0:45:06 > 0:45:08Her nerves are her biggest enemy.
0:45:20 > 0:45:21Oh, er!
0:45:23 > 0:45:26With my dish I would say the trickiest part is getting it
0:45:26 > 0:45:27all done in the time.
0:45:27 > 0:45:30There's lots of different component parts going on.
0:45:31 > 0:45:36Cooking all at once. I've got the schedule of what I need to do when.
0:45:36 > 0:45:40Unfortunately, the schedule does not include, at any time, having a chat.
0:45:43 > 0:45:45Katy, what are you cooking for us?
0:45:45 > 0:45:50An open chicken pie with some colcannon and some cumin carrots.
0:45:51 > 0:45:55- What? You made your own puff pastry in 20 minutes?- Yeah.
0:45:55 > 0:45:58But I don't know if it's going to turn out right.
0:45:58 > 0:46:01Why do you push yourself so hard?
0:46:01 > 0:46:04I need to see if I can do something a bit better or a bit more
0:46:04 > 0:46:06difficult than I have done before.
0:46:06 > 0:46:08I sort of want to be doing everything for the first time
0:46:08 > 0:46:10cos I get the adrenaline
0:46:10 > 0:46:14- with the risk.- You're a cooking-excitement junkie.- Yeah!
0:46:14 > 0:46:16I'm an extreme chef.
0:46:16 > 0:46:18LAUGHTER
0:46:21 > 0:46:23- Oh.- Katy really pushes herself.
0:46:23 > 0:46:26She's had to make the filling for the pie, she's made her own
0:46:26 > 0:46:28puff pastry, she's still got the accompaniments as well.
0:46:28 > 0:46:32- It's a tight call in an hour.- Katy loves to put herself under pressure.
0:46:32 > 0:46:36Great for a competition, it's whether she's got the skill.
0:46:36 > 0:46:3812 minutes.
0:46:59 > 0:47:01You have just over five minutes left.
0:47:13 > 0:47:15Guys, that's it, please stop.
0:47:32 > 0:47:36Janet's pheasant has been served on a bed of black cabbage,
0:47:36 > 0:47:41carrot and parsnip mash with a stew of lentils, celery,
0:47:41 > 0:47:44juniper berries and walnuts in a cider stock.
0:47:46 > 0:47:49That's a big old bowl of food. I reckon that weighs a kilo.
0:47:49 > 0:47:51Well, I don't weigh my food, Gregg.
0:47:53 > 0:47:55SHE LAUGHS WILDLY
0:48:05 > 0:48:08It tastes divine.
0:48:08 > 0:48:10It's really well seasoned.
0:48:10 > 0:48:13From the cider you get a sweetness and a sharpness
0:48:13 > 0:48:16and I love the crunch of the celery and the sweetness of the parsnip.
0:48:16 > 0:48:19I think the food tastes wonderful.
0:48:20 > 0:48:23I totally agree with Gregg. It's seasoned beautifully.
0:48:23 > 0:48:25I like the bitterness coming from that black cabbage
0:48:25 > 0:48:27and the sweetness of your vegetables.
0:48:27 > 0:48:29Really good and gutsy.
0:48:29 > 0:48:31Not for the faint-hearted, that one.
0:48:31 > 0:48:33- Thank you.- Thank you.- Thank you.
0:48:36 > 0:48:38I don't like her being nice to us, it unnerves me.
0:48:38 > 0:48:40It scares me.
0:48:40 > 0:48:44I'd rather she was nasty to us - at least you know where you stand.
0:48:45 > 0:48:49I'm really, really happy. Didn't you see how smiley I was?
0:48:49 > 0:48:52Nice Janet came out.
0:48:52 > 0:48:54Obviously, Gregg thought it looked terrible.
0:48:54 > 0:48:57That goes without saying. But it tasted good.
0:49:10 > 0:49:12Jo has made chicken sliders.
0:49:12 > 0:49:15Small burgers stacked with crispy bacon,
0:49:15 > 0:49:21sitting on braised cabbage with goji berries, chips and a tomato sauce.
0:49:22 > 0:49:24It's unsophisticated.
0:49:24 > 0:49:25But it is fun.
0:49:25 > 0:49:28Er, you've fed this to your children over the years -
0:49:28 > 0:49:31it still looks a little like a children's meal.
0:49:31 > 0:49:32Oh, OK.
0:49:39 > 0:49:42I think your burgers are made really, really well.
0:49:42 > 0:49:43I like your chips cos they're tasty.
0:49:43 > 0:49:46I think the cabbage is inspired the way you've cut it all up
0:49:46 > 0:49:48almost like a sauerkraut.
0:49:48 > 0:49:51You've got crispy bacon, a really nice tomato sauce but for me
0:49:51 > 0:49:55the prominent flavour is that coconut oil.
0:49:55 > 0:49:57It tastes like I'm walking down Manly Beach
0:49:57 > 0:49:59and I can smell suntan lotion everywhere.
0:50:01 > 0:50:02I like the coconut oil in it.
0:50:02 > 0:50:07- It tastes almost like a Hawaiian tropical chicken and chips.- OK.
0:50:08 > 0:50:12- You are a bit of an alchemist cook, aren't you?- Yeah.
0:50:12 > 0:50:15- I quite like that, actually. - Yeah, I can see, I can see, Jo.
0:50:15 > 0:50:18- Very interesting, Jo, thank you. - Thank you.
0:50:22 > 0:50:24Hmm. Intriguing...
0:50:28 > 0:50:33For the first time in my life you want your cooking to be perfect
0:50:33 > 0:50:38and it seems like when you want it to be perfect, you know... oh, gosh.
0:50:46 > 0:50:50Katy has made her own puff pastry to top her chicken
0:50:50 > 0:50:52and mushroom open pie.
0:50:52 > 0:50:57And has served it with colcannon mash and cumin and thyme carrots.
0:51:00 > 0:51:03Looking down at this, something springs to mind and it's
0:51:03 > 0:51:05the word "yummy" and it won't go away.
0:51:13 > 0:51:18Those carrots cooked with thyme are just superb.
0:51:18 > 0:51:20Still the sweetness of the carrot,
0:51:20 > 0:51:25still a little bit of texture but the flavour of the herb just great.
0:51:25 > 0:51:30Your colcannon with the cabbage - creamy, really well seasoned
0:51:30 > 0:51:32mashed potato with the carrots, really good.
0:51:34 > 0:51:37The only issue is you've got bigger flavours in your accompaniment
0:51:37 > 0:51:39than your pie.
0:51:39 > 0:51:44I'm not going to let that get in the way because to be cooking like this
0:51:44 > 0:51:47so early in the competition is great.
0:51:47 > 0:51:50What I am impressed about is this flaky pastry you've made
0:51:50 > 0:51:54yourself in 20 minutes - it's brilliant, really wonderful.
0:51:55 > 0:51:58Really good ideas, just...it needs bigger flavour.
0:52:00 > 0:52:01- Thanks, Katy.- Thanks.
0:52:04 > 0:52:06I'm not happy with the outcome of all of it
0:52:06 > 0:52:09but overall I do feel good about what I've done today.
0:52:23 > 0:52:27Heidi's dish is sea bass on vermicelli rice noodles
0:52:27 > 0:52:29and sesame pak choi
0:52:29 > 0:52:31served with a spicy tomato salsa.
0:52:39 > 0:52:42Heidi, your fish is cooked beautifully. Absolutely beautifully.
0:52:42 > 0:52:45Filleted beautifully, not a bone in sight, it's lovely.
0:52:45 > 0:52:49I love the spiciness of your little sweet cherry tomatoes and your
0:52:49 > 0:52:53chilli but the issue you've got is underneath that is some vermicelli
0:52:53 > 0:52:56which is rice noodles and they are very, very bland.
0:52:56 > 0:52:57They need more flavour.
0:52:57 > 0:53:00And there's raw garlic in it which is really potent.
0:53:00 > 0:53:05- I just feel the salad underneath the fish lets the dish down.- OK.
0:53:05 > 0:53:09I took the skin off. I want either crispy skin or no skin at all.
0:53:09 > 0:53:13I'd rather it came off. But that fish is cooked perfectly.
0:53:14 > 0:53:15- Thanks, Heidi.- Thank you.
0:53:18 > 0:53:19Everything wasn't perfect
0:53:19 > 0:53:24but it was by far the smoothest day I've had on MasterChef so far.
0:53:29 > 0:53:31Thank you very much indeed.
0:53:31 > 0:53:33If you could leave us while we have a chat
0:53:33 > 0:53:36and we will call you back in as soon as we've made a decision.
0:53:36 > 0:53:37Thank you very much.
0:53:45 > 0:53:47- Oh.- Oh, dear.
0:53:51 > 0:53:53- I continue to be impressed by these contestants.- Yeah.
0:53:53 > 0:53:55There's some quality cooking there, John
0:53:55 > 0:53:58and there's a real desire for this competition.
0:53:58 > 0:54:01Well, this was the first chance for us to see the food
0:54:01 > 0:54:04that they actually love to cook and love to eat.
0:54:04 > 0:54:09Erm, no surprises from Janet. It was always going to be a stew in a bowl
0:54:09 > 0:54:11but it was really tasty.
0:54:11 > 0:54:13I do wonder whether she's ever going to present us
0:54:13 > 0:54:16with something elegant but...she's got to go through.
0:54:18 > 0:54:23If I don't get through, Gregg's got some very weird standards.
0:54:23 > 0:54:26I think the other person who's got to go through is Katy.
0:54:26 > 0:54:29She's the most ambitious cook.
0:54:29 > 0:54:33- I want to see more of her.- It's been an intense time of cooking.
0:54:33 > 0:54:36I don't think I've ever cooked in such as sustained and intense
0:54:36 > 0:54:40manner in my life, apart from, possibly, Brownie camp.
0:54:40 > 0:54:44That's Katy and Janet in - now let's talk about Heidi and Jo.
0:54:46 > 0:54:49As good as Heidi's dish was today, she's nervously stumbled
0:54:49 > 0:54:52through every single heat of this competition.
0:54:52 > 0:54:54I think Heidi's food looked amazing.
0:54:54 > 0:54:58For me, it lacked some flavour and let's be honest - coming
0:54:58 > 0:55:02into this, Heidi had a lot of work to do, a lot of ground to make up.
0:55:02 > 0:55:04I'd love to stay, I really would.
0:55:04 > 0:55:05Doing this has made me
0:55:05 > 0:55:09so much more excited about cooking again and erm...
0:55:10 > 0:55:13..you know, I want that to continue.
0:55:13 > 0:55:17Jo has been a very enthusiastic contestant on MasterChef.
0:55:17 > 0:55:19What I've begun to realise is she's a bit of a maverick cook
0:55:19 > 0:55:22who's travelled the world and, magpie-like, has taken
0:55:22 > 0:55:27flavours from everywhere and you saw that today. Coconut oil, chicken burger and chips.
0:55:27 > 0:55:28Look, I really like Jo.
0:55:28 > 0:55:31I think she's really enthusiastic, has lots of knowledge.
0:55:31 > 0:55:34My issue right now, though, is the question over her palate.
0:55:34 > 0:55:38This coconut oil with chips - it did taste like sun lotion.
0:55:38 > 0:55:41But take the coconut oil away and it's a brilliant dish.
0:55:41 > 0:55:44I'm hoping I've done enough to get through.
0:55:44 > 0:55:46I really am hoping.
0:55:49 > 0:55:53So, we've got Heidi who is really nervous, can she overcome the nerves?
0:55:53 > 0:55:56Jo - who I feel needs a little bit of work on her palate.
0:55:56 > 0:56:00Who do you think's the strongest, who do you think's the weakest?
0:56:14 > 0:56:17Thank you very much for your enthusiasm and your food
0:56:17 > 0:56:20so far in this competition.
0:56:20 > 0:56:23It's got to be said that you four are impressive.
0:56:24 > 0:56:27Sadly...one of you is leaving us.
0:56:32 > 0:56:34The contestant leaving us...
0:56:40 > 0:56:41..is...
0:56:43 > 0:56:44..Heidi.
0:56:44 > 0:56:46- Thank you.- Sorry.
0:56:46 > 0:56:48Thanks very much, Heidi. Take care.
0:56:52 > 0:56:56I am proud because I knew it was going to be hard
0:56:56 > 0:56:58but never this hard.
0:56:59 > 0:57:02There's been tricky moments but I've really enjoyed it
0:57:02 > 0:57:04and I've learnt lots of things.
0:57:04 > 0:57:07Some really fond memories to take with me.
0:57:07 > 0:57:12And it's encouraged me to get excited about cooking again.
0:57:12 > 0:57:14I just hope one of our girls wins.
0:57:18 > 0:57:20Yeah, I'm secretly chuffed.
0:57:20 > 0:57:23I'm looking forward to it - the next stage.
0:57:23 > 0:57:26I like a challenge, yeah. Definitely.
0:57:28 > 0:57:29Been married four times.
0:57:31 > 0:57:33I'm thrilled.
0:57:33 > 0:57:35Now it's going to start getting really hard.
0:57:38 > 0:57:39I'm feeling happy now, yeah.
0:57:39 > 0:57:44God loves a trier and it turns out, I guess, so do John and Gregg - for now.
0:57:50 > 0:57:54Tomorrow, the battle to stay in the competition hots up.
0:57:54 > 0:57:57Perfecto.
0:57:57 > 0:57:58As the celebrities face
0:57:58 > 0:58:00their toughest critics yet.
0:58:03 > 0:58:04Oh, dear. My scallop's raw.
0:58:04 > 0:58:07It hasn't lived up to expectations.
0:58:09 > 0:58:11Only the best will get through.
0:58:11 > 0:58:13Come on, Katy.
0:58:16 > 0:58:18It would have been nice to have warmed the plates, Janet.
0:58:18 > 0:58:21- Oh, shut it.- Righto.
0:58:21 > 0:58:22Whoa! What's that?!
0:58:31 > 0:58:34Subtitles by Red Bee Media Ltd