0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:09We've got 16 celebs, all hoping to show off their cooking talents.
0:00:11 > 0:00:13Of course I want to win!
0:00:13 > 0:00:14SHE GIGGLES
0:00:16 > 0:00:19They've proved themselves in their own profession,
0:00:19 > 0:00:22now let's see if they can cut it in the kitchen.
0:00:23 > 0:00:27I'm extremely nervous about cooking in this kitchen.
0:00:27 > 0:00:31It's very possible that, if they do criticise me, I shall storm off!
0:00:31 > 0:00:34Cooking doesn't get tougher than this.
0:00:34 > 0:00:35Oi, that's my line!
0:00:47 > 0:00:52These four celebrities want to be the next MasterChef champion,
0:00:52 > 0:00:57but, at the end of this week, only the best cooks will go through.
0:00:58 > 0:01:01I haven't been nervous like this for a very long time.
0:01:01 > 0:01:06I think it's the fear of the unknown and the fear of abject failure.
0:01:09 > 0:01:13I've cooked every day since I knew I'd be taking part in MasterChef
0:01:13 > 0:01:16and I don't think anything's been really ghastly.
0:01:17 > 0:01:20Cooking with John and Gregg is a bit like going back to school.
0:01:20 > 0:01:24Two, kind of, teachers, kind of, overseeing your progress,
0:01:24 > 0:01:26but I was a bit of a clown at school
0:01:26 > 0:01:29and I don't want to be the culinary clown.
0:01:31 > 0:01:34Being a triple jumper and being a chef, yeah, that's two worlds apart.
0:01:36 > 0:01:39If the pressure gets to me and if I'm in there sweating and crying,
0:01:39 > 0:01:40then you know I've broken.
0:01:42 > 0:01:45I do like a fresh batch of celebs. I mean, it's exciting.
0:01:45 > 0:01:46It's also a little bit scary,
0:01:46 > 0:01:50you don't know what they're going to prepare for us to eat.
0:01:50 > 0:01:53Those four celebrities could be amazing.
0:01:53 > 0:01:56Well, I tell you what, seeing is believing.
0:02:08 > 0:02:11Welcome to the MasterChef kitchen.
0:02:12 > 0:02:14Everybody knows who you are.
0:02:14 > 0:02:16Now they're going to find out what you know about cooking.
0:02:20 > 0:02:22This is the mystery box.
0:02:22 > 0:02:25Inside that box, you all have the same ingredients.
0:02:25 > 0:02:29And with those ingredients, we would like you to cook for us
0:02:29 > 0:02:30one plate of food.
0:02:32 > 0:02:36Ladies and gentlemen, reveal your ingredients.
0:02:42 > 0:02:45You all have a piece of protein amongst your ingredients.
0:02:45 > 0:02:48That piece of protein is crocodile.
0:02:48 > 0:02:50Wow!
0:02:50 > 0:02:51Is it?
0:02:54 > 0:03:00As well as crocodile, the box also includes whole coconut,
0:03:00 > 0:03:02sweet potatoes, pancetta,
0:03:02 > 0:03:05mango, tomatoes,
0:03:05 > 0:03:08spinach, coriander
0:03:08 > 0:03:10and a selection of chillies.
0:03:13 > 0:03:18So, there you are - one plate of food, 50 minutes.
0:03:18 > 0:03:20Ladies and gentlemen, let's cook.
0:03:31 > 0:03:33Crocodile can actually be quite easy to cook,
0:03:33 > 0:03:36as long as you treat it like a piece of monkfish.
0:03:36 > 0:03:39The problem with crocodile, you cook it too long, it dries out,
0:03:39 > 0:03:40it becomes like cotton wool.
0:03:40 > 0:03:44You don't cook it enough and it becomes a bit chewy.
0:03:44 > 0:03:46I want a crocodile sandwich. Make it snappy!
0:03:54 > 0:03:56Right. That's ONE thing sorted out.
0:03:58 > 0:04:01Ade Edmondson loves to cook family Sunday roasts
0:04:01 > 0:04:05and started experimenting with cooking as a teenager.
0:04:06 > 0:04:08I remember, by the time I got to uni
0:04:08 > 0:04:11I could do a very strange dish called tuna Manitoba.
0:04:11 > 0:04:14I don't know where I invented it from,
0:04:14 > 0:04:17but it's basically a tin of fish and a tin of mushroom soup on rice.
0:04:22 > 0:04:25- I don't suppose you've ever cooked crocodile, have you?- No, this is it.
0:04:25 > 0:04:28- I haven't even tasted it. - What does it taste like?
0:04:28 > 0:04:32- Chicken.- Any idea at all what you're going to cook for us?
0:04:32 > 0:04:34No, I'm in a funk, already.
0:04:34 > 0:04:36- Can I give you one bit of advice?- Yeah.
0:04:36 > 0:04:40- Make a plan.- Right. - Just show us a bit of skill.
0:04:40 > 0:04:43- I'm worried about having to think about something really special and kind of...- No, no.
0:04:43 > 0:04:46- You've got him all of a dither now. Competence.- Competence.
0:04:46 > 0:04:49Yeah, don't worry about the skill, that's for chefs, OK? Competence.
0:04:49 > 0:04:51You need to just grow some hair and I'd be really happy.
0:04:51 > 0:04:53- Don't you think we look the same?- No.
0:04:54 > 0:04:56THEY LAUGH
0:04:56 > 0:04:58Oh!
0:05:01 > 0:05:03The crocodile's really confused him
0:05:03 > 0:05:05and he's no idea how he's going to put a dish together.
0:05:05 > 0:05:08He's got to make a decision soon, otherwise, he's going to blow it.
0:05:08 > 0:05:11We might get something decent out of him, fingers crossed.
0:05:14 > 0:05:17Incredibly, 20 minutes have gone!
0:05:20 > 0:05:23World Champion triple jumper Phillips Idowu
0:05:23 > 0:05:27loves to cook homely food with a Nigerian influence
0:05:27 > 0:05:29for his wife and two children.
0:05:31 > 0:05:33I'm extremely competitive. I have to be, with my job.
0:05:33 > 0:05:35Going out and winning world titles
0:05:35 > 0:05:39and Olympic medals don't come easily, so I've got...
0:05:39 > 0:05:41I've got to try to beat these guys, I've got to try to beat these guys.
0:05:41 > 0:05:43I wouldn't have chosen to come on
0:05:43 > 0:05:47if I didn't feel like I had a good chance in taking them out.
0:05:50 > 0:05:51Phillips, how are you feeling?
0:05:51 > 0:05:54Nervous, never come across a crocodile.
0:05:54 > 0:05:57Actually, maybe on the Zambezi, but not in my kitchen.
0:05:57 > 0:05:59That's all right, you could just jump over it.
0:05:59 > 0:06:02How are you treating this crocodile? Which way is your mind going?
0:06:02 > 0:06:04I'm going to go with a sweet potato mash here,
0:06:04 > 0:06:08I'm going to fry this crocodile. I just hope it's edible.
0:06:08 > 0:06:11Phillips, are you fond of a bit of chilli, are you, by any chance, mate?
0:06:11 > 0:06:15Yeah, I like spicy food. I hope you guys can handle it.
0:06:15 > 0:06:17- You are, though, used to competing.- I am.
0:06:17 > 0:06:20But it's easy, I know what I'm doing when I'm on a runway, it's simple.
0:06:20 > 0:06:22Hop, step and jump, there's no surprises,
0:06:22 > 0:06:25whereas this is, kind of, like, out of the blue.
0:06:29 > 0:06:31I love the amount of chilli he has put on that crocodile.
0:06:31 > 0:06:33It's marinating in there, beautifully,
0:06:33 > 0:06:36but only time will tell whether he knows how to cook it properly.
0:06:36 > 0:06:39We have a sweet potato mash going with that and then...
0:06:39 > 0:06:42As to what else is on the side? I'm not quite sure,
0:06:42 > 0:06:45but, right now, there's some sort of tomato concoction.
0:06:45 > 0:06:49All together, I don't think it's going to work.
0:06:49 > 0:06:53Actress Denise Black enjoys cooking at home with her daughter.
0:06:55 > 0:06:58In my dreams, I've seen John and Gregg.
0:06:58 > 0:07:00You know they do little looks.
0:07:00 > 0:07:02It's going to be this one.
0:07:03 > 0:07:07That's an "Oh, dear" look, isn't it?
0:07:07 > 0:07:09I hope to avoid that, of course I do.
0:07:15 > 0:07:17What are you going to cook for us?
0:07:17 > 0:07:19I think you're going to have this piece of crocodile,
0:07:19 > 0:07:21which, of course, I have never cooked.
0:07:21 > 0:07:24I imagine it's quite rich, is it?
0:07:24 > 0:07:27So I've put the pancetta around it, with a piece of button,
0:07:27 > 0:07:29and I'm going to stir-fry that.
0:07:29 > 0:07:30I don't like your pans.
0:07:32 > 0:07:36- And I've already burnt something. - What sort of cook are you?
0:07:36 > 0:07:37Amateur.
0:07:37 > 0:07:41I would never, ever say that I am a great cook.
0:07:41 > 0:07:42So we'll see what happens.
0:07:42 > 0:07:45Good luck with your burning and cooking and things.
0:07:45 > 0:07:46Thank you very much.
0:07:49 > 0:07:51Oh, dear.
0:07:51 > 0:07:53Denise says that she's not much of an accomplished cook,
0:07:53 > 0:07:55she's here to learn.
0:07:55 > 0:07:57Right now, we've got every single ingredient
0:07:57 > 0:07:59partly chopped on her bench.
0:07:59 > 0:08:02What's going to come out of that oven, I have no idea.
0:08:02 > 0:08:04I'm not as scared by Denise as you are.
0:08:04 > 0:08:06I think she does know how to cook,
0:08:06 > 0:08:09but I think, right now, she's just in a bit of a flap.
0:08:11 > 0:08:13You've got 15 minutes left!
0:08:18 > 0:08:21John Thomson is an actor and comedian
0:08:21 > 0:08:23who learned to bake with his grandmother.
0:08:25 > 0:08:28I'm excited, because I love food.
0:08:28 > 0:08:32I am a bit of a sponge and I hope that this sponge
0:08:32 > 0:08:35is ready to absorb as much culinary knowledge that it can.
0:08:38 > 0:08:40- Have you cooked crocodile before? - No, never.
0:08:40 > 0:08:42I've tasted... I've had 'gator in Florida,
0:08:42 > 0:08:44but to eat, never cooked it, no.
0:08:44 > 0:08:46Can I say, what is that on your bench that you've done there?
0:08:46 > 0:08:48What I've done is I've rolled it in the egg,
0:08:48 > 0:08:50put it in a bit of flour and deep-fried it
0:08:50 > 0:08:52and it tastes really nice, like calamari.
0:08:52 > 0:08:55- I am very impressed, John. - Excellent.
0:08:55 > 0:08:58OK, tell me what sort of food you love to cook, John.
0:08:58 > 0:09:01I like to cook Thai food, I like to cook Oriental food.
0:09:01 > 0:09:04I'd like to cook more Indian, but my wife's heritage is partly Indian
0:09:04 > 0:09:07and she seems to have the monopoly on curry in my house.
0:09:07 > 0:09:10And the first curry I made from scratch was an absolute disaster,
0:09:10 > 0:09:12so I'm back to square one on that one.
0:09:12 > 0:09:15Something tells me that you are actually a crackingly-good cook.
0:09:15 > 0:09:18I'd like to think that, but, honestly,
0:09:18 > 0:09:22I...I can't believe my friends' hype.
0:09:26 > 0:09:29John is cooking that piece of crocodile like squid -
0:09:29 > 0:09:31very, very impressive.
0:09:31 > 0:09:34He's got a chilli sauce, which I think it's a lovely idea,
0:09:34 > 0:09:36but with sweet potato mash, no, I don't think so.
0:09:36 > 0:09:38It's going to be a bit sludgy.
0:09:43 > 0:09:46Um...you've got just five minutes left, five minutes.
0:10:01 > 0:10:02That's it. Time's up.
0:10:02 > 0:10:04Your time's up.
0:10:09 > 0:10:12Denise has wrapped the crocodile in Parma ham.
0:10:12 > 0:10:15She's serving it on spinach, with spring onion and chilli,
0:10:15 > 0:10:20with sweet potato chips and a tomato and mango salad.
0:10:20 > 0:10:24- Oh, my word!- Yes. That's what I feared.- Can we have a saw on this?
0:10:24 > 0:10:26That's, erm...
0:10:26 > 0:10:29Mm! No! Mm.
0:10:34 > 0:10:38- The crocodile is too chewy...- Right. - ..but the flavours are good.
0:10:38 > 0:10:41Smoky bacon around that crocodile really works
0:10:41 > 0:10:43and so does a little hint of chilli. I like that,
0:10:43 > 0:10:48- but it is chewy, too chewy. - Mm. I feared.
0:10:48 > 0:10:51Tomato and mango on the side of all this?
0:10:51 > 0:10:53The afterthought - you don't need it.
0:10:53 > 0:10:55Tomato and mango don't belong together,
0:10:55 > 0:10:58and tomato mango and sweet potato, with crocodile, bacon,
0:10:58 > 0:11:01burnt onion and spinach definitely does not go together.
0:11:03 > 0:11:07- Thank you.- But, you know what, I like your sweet potato chips.
0:11:07 > 0:11:09I think your seasoning is brilliant,
0:11:09 > 0:11:14- but I think you're cooking's got a little bit to be desired.- I'll learn.
0:11:15 > 0:11:20I think that I revealed my weaknesses and my strengths...
0:11:21 > 0:11:23..right there on that plate.
0:11:26 > 0:11:29John has deep-fried strips of the crocodile
0:11:29 > 0:11:33and made a spring onion and garlic sweet potato mash,
0:11:33 > 0:11:34with a chilli and lime dressing.
0:11:43 > 0:11:45I really like those goujons.
0:11:45 > 0:11:47Crispy on the outside, a little bit of chew and meat in the middle.
0:11:47 > 0:11:49I think that's great.
0:11:49 > 0:11:52And the dressing you've served with it is delightful.
0:11:52 > 0:11:54I'm guessing that's coriander, chilli and a bit of mango.
0:11:54 > 0:11:57Spice, herby and a little bit of fruit.
0:11:57 > 0:12:01Mashed potato, chuck it in the bin. Chuck it in the bin.
0:12:01 > 0:12:03I think you're cooking's really good.
0:12:03 > 0:12:06- I think the concept of the dish is completely wrong.- Yeah.
0:12:06 > 0:12:08But, I've got to say, I love your sweet potato mash
0:12:08 > 0:12:12cos it's riddled with spring onions and seasoned really, really well.
0:12:12 > 0:12:15Your dressing is well balanced, with sharp, sweet and hot.
0:12:15 > 0:12:18Your crocodile's cooked beautifully, with crispy outside.
0:12:18 > 0:12:21- I think you're going to do OK.- OK. - Are you feeling better now, John?
0:12:21 > 0:12:24Much better! A huge sense of relief!
0:12:26 > 0:12:30Ade has served his crocodile with fried chilli and peppers,
0:12:30 > 0:12:32a potato rosti,
0:12:32 > 0:12:36and a mango and tomato salad, with basil and lime dressing.
0:12:43 > 0:12:48I love the crocodile on top of the rosti, with spice, with chillies
0:12:48 > 0:12:52and spring onions. You've got some really nice combinations of flavours.
0:12:52 > 0:12:55The thing is, your crocodile's a little bit overcooked
0:12:55 > 0:12:58and going dry and a bit tough and your rosti's a bit greasy.
0:12:58 > 0:13:01But, actually, you know what, I'm pleased you got something up.
0:13:01 > 0:13:04Thank you. I'll take that as a compliment, thank you.
0:13:04 > 0:13:07The flavour on the crocodile is good.
0:13:07 > 0:13:11I also will give you the benefit of the doubt over the mango and tomato
0:13:11 > 0:13:15salad, because you've got basil on there and you've got lime on there.
0:13:15 > 0:13:20And those two things are working with both the mango and tomato.
0:13:20 > 0:13:21Not as offensive as I thought.
0:13:21 > 0:13:23I think you've got an eye for presentation.
0:13:23 > 0:13:25I think your palate's decent.
0:13:25 > 0:13:28- I'm convinced that you cook. I think John is, as well.- Yeah.
0:13:29 > 0:13:32They weren't overly nasty about anything,
0:13:32 > 0:13:34apart from my overcooked crocodile.
0:13:34 > 0:13:37There was a bit left over and I tried that
0:13:37 > 0:13:39and it didn't seem THAT overcooked to me.
0:13:41 > 0:13:43I think they're a bit too picky!
0:13:44 > 0:13:48Phillips has fried his crocodile with chilli and served it with
0:13:48 > 0:13:53tomatoes, a sweet potato mash and a creamy tomato sauce.
0:13:54 > 0:13:57Nice, big confident smile, Phillips! I've got to say, I'm really pleased.
0:13:57 > 0:14:00I quite like your presentation, Phillips.
0:14:08 > 0:14:11I like how you've cooked your crocodile.
0:14:11 > 0:14:13I love the heat of the chilli, and I love the seasoning.
0:14:13 > 0:14:16I really like the sweetness of the sweet potato with it.
0:14:16 > 0:14:18Your sauce - that is disgusting.
0:14:20 > 0:14:24It's just creamy and flavoured with tomatoes.
0:14:24 > 0:14:29It's just blended tomatoes put in cream. It's just not very nice.
0:14:29 > 0:14:32The tomato cream sauce, I wouldn't eat it,
0:14:32 > 0:14:35- cos it doesn't really belong on the dish.- OK.
0:14:35 > 0:14:38But, you know what, your crocodile is not too chewy.
0:14:38 > 0:14:41It's still slightly moist and it's got this wonderful
0:14:41 > 0:14:46- sharpness from lime and a tiny bit of spice, from the chilli.- Yeah.
0:14:46 > 0:14:49I'm really pleased that I like some of this,
0:14:49 > 0:14:51cos you are a big bloke to offend.
0:14:53 > 0:14:57I thought that'd probably be one of the ones that I do best on,
0:14:57 > 0:15:00because, when I'm at home, I can easily open a fridge
0:15:00 > 0:15:03and throw things together and make a decent dish.
0:15:03 > 0:15:07I didn't feel like I showed my full potential on that.
0:15:12 > 0:15:15First round. We understand nerves play a big part in this.
0:15:15 > 0:15:18We are now going to ask you to have a well-deserved cup of tea, because
0:15:18 > 0:15:22when we bring you back in, we've got another tough challenge for you.
0:15:22 > 0:15:23Off you go.
0:15:28 > 0:15:32We all did all right. Everything was edible, you know.
0:15:32 > 0:15:33That's reassuring.
0:15:34 > 0:15:36THEY CHUCKLE
0:15:39 > 0:15:42I've got to say, I'm not disappointed by this round.
0:15:42 > 0:15:46John's concept of fried goujons of the crocodile,
0:15:46 > 0:15:49with the dressing of chilli and coriander was brilliant.
0:15:49 > 0:15:53No place for that sweet potato, but I think he's learned his lesson.
0:15:53 > 0:15:55I think Denise has got a good palate,
0:15:55 > 0:15:58but it's her cooking skills that I'm doubting.
0:15:58 > 0:15:59I don't know about Phillips.
0:15:59 > 0:16:02I really liked the flavours he was getting on his crocodile,
0:16:02 > 0:16:04but that sauce he made was hideous.
0:16:04 > 0:16:08Ade, considering his indecision right at the start of the task,
0:16:08 > 0:16:11we got a plate of food up. And somehow, it tasted all right.
0:16:13 > 0:16:15One test down.
0:16:16 > 0:16:17One more beauty to come.
0:16:21 > 0:16:22This is the palate test.
0:16:22 > 0:16:26I'm going to cook a dish. We're going to give the dish to our celebrities
0:16:26 > 0:16:28and we're going to ask them to identify
0:16:28 > 0:16:30as many ingredients as possible.
0:16:32 > 0:16:37John's dish is Indian Spiced Chicken Meatballs with pappardelle pasta.
0:16:38 > 0:16:42I used to cook this in a restaurant when I was about 20 years old.
0:16:42 > 0:16:45Things were a lot different in the 1940s, John.
0:16:46 > 0:16:49First of all, the spiced meatballs themselves.
0:16:49 > 0:16:52Good teaspoon of each spice.
0:16:52 > 0:16:56Cumin seed, fennel seed, coriander...
0:16:57 > 0:16:59..and lots of cardamom.
0:17:00 > 0:17:03Toasting the spices to release the flavour.
0:17:04 > 0:17:06Smell that.
0:17:06 > 0:17:08- That's a fabulous smell. - Isn't that a lovely smell?
0:17:10 > 0:17:12Just going to fry these.
0:17:13 > 0:17:17So, there's our toasted spices. Grind the spices.
0:17:17 > 0:17:21The last thing you want to have is huge lumps of spice.
0:17:21 > 0:17:22Now, the turmeric.
0:17:22 > 0:17:26There's a lot of spice in there, because it's going to be with pasta,
0:17:26 > 0:17:28so it's got to be really well flavoured.
0:17:28 > 0:17:33Now, to keep any meatball moist, you need bread.
0:17:33 > 0:17:35Soak your breadcrumbs in milk.
0:17:35 > 0:17:37The bread...
0:17:37 > 0:17:41goes in with the onions and spices.
0:17:41 > 0:17:44That's the flavouring base for your meatballs.
0:17:44 > 0:17:47Diced chicken and your flavouring.
0:17:47 > 0:17:50There is an unmistakable aroma of Indian spice.
0:17:50 > 0:17:53They're just going to have to work out which ones are which.
0:17:53 > 0:17:57Add to that some coriander, parsley, mint and oregano.
0:17:57 > 0:18:01These may be the most flavoured meatballs I've ever tasted.
0:18:01 > 0:18:05Onto the heat. Whilst they cook - our pasta.
0:18:05 > 0:18:09So, we're going to give our celebs a lump of pasta dough
0:18:09 > 0:18:13and just simply ask them to roll it out.
0:18:13 > 0:18:15Rolling out pasta shouldn't be difficult.
0:18:15 > 0:18:18In actual fact, it should be really simple.
0:18:18 > 0:18:21- What pasta shapes are you going to cut?- We'll make pappardelle.
0:18:21 > 0:18:24Nice, real wide... Probably the widest pasta you've got.
0:18:25 > 0:18:28Boiling water. Pasta goes in.
0:18:28 > 0:18:32- How long are you going to cook the pasta?- About a minute and a half.
0:18:32 > 0:18:34If they've never cooked fresh pasta,
0:18:34 > 0:18:36there's a danger they'll overcook it.
0:18:36 > 0:18:39So, to finish off this, it is as simple as two more ingredients.
0:18:39 > 0:18:42I love this stuff. Lime pickle.
0:18:42 > 0:18:44Mmm...
0:18:44 > 0:18:45And, then, cream.
0:18:45 > 0:18:48Coating everything. Look at that. Look!
0:18:54 > 0:18:59- Of course, pasta and sauce must become...- One!- Absolutely.
0:18:59 > 0:19:02You've got to put the sauce and the pasta together.
0:19:02 > 0:19:06The pasta soaks up the sauce - that's the flavour - and gives you texture.
0:19:07 > 0:19:10And, then, to go on top, some fresh herbs, some more oregano,
0:19:10 > 0:19:13some mint, some coriander and some parsley.
0:19:16 > 0:19:20This is my Indian spiced meatballs, with cream and pappardelle.
0:19:24 > 0:19:26Now, it's quite an unusual thing.
0:19:26 > 0:19:30It is Italian, with Indian flavours, Indian spices,
0:19:30 > 0:19:31and it's made with chicken.
0:19:31 > 0:19:34I think they'll get the turmeric, because of the colour of the dish.
0:19:34 > 0:19:37I'm hoping they'll now get the herbs, because the fresh ones
0:19:37 > 0:19:40are chopped on the top. It's the spicing, I think, is difficult.
0:19:40 > 0:19:42Let's get them in.
0:19:52 > 0:19:56This is a palate test. I've made you a dish.
0:19:56 > 0:20:01All you've got to do is taste that dish and write down for us
0:20:01 > 0:20:02what you believe is in it.
0:20:04 > 0:20:05Taste away.
0:20:15 > 0:20:18It's very difficult. Very, very difficult.
0:20:19 > 0:20:21Have I got a good palate?
0:20:23 > 0:20:24I'm not sure.
0:20:28 > 0:20:31I know a nice dish when I taste it and that's one, so...
0:20:31 > 0:20:34That's really nice. Nice flavours.
0:20:34 > 0:20:37There's a very subtle heat afterburn on it.
0:20:42 > 0:20:44I'm lost. This is really difficult.
0:20:45 > 0:20:49A cheesy taste in there. Cheesy... Mustardy.
0:20:54 > 0:20:56I don't know what this meat is.
0:20:58 > 0:21:00I'll put lamb first, but it isn't lamb.
0:21:03 > 0:21:05I want to learn how to cook it.
0:21:07 > 0:21:11Now you've tasted it, we want you to cook it.
0:21:11 > 0:21:13ADE GROANS
0:21:13 > 0:21:15Underneath those cloths on your bench,
0:21:15 > 0:21:20you will find all the ingredients that John used to make that dish.
0:21:21 > 0:21:23Plus, there are some there that he didn't use.
0:21:23 > 0:21:24GROANING
0:21:24 > 0:21:26- DENISE:- So sneaky!
0:21:27 > 0:21:30All you need to do now is cook like John Torode.
0:21:30 > 0:21:3350 minutes, off you go.
0:21:38 > 0:21:40The ingredients have been separated into groups.
0:21:42 > 0:21:46Those to make the pasta and sauce, including hot lime pickle,
0:21:46 > 0:21:49which IS used, and some Parmesan cheese, which is not.
0:21:51 > 0:21:53The herbs and spices.
0:21:54 > 0:21:57And the protein to make the meatballs,
0:21:57 > 0:22:00including chicken, which is correct,
0:22:00 > 0:22:02and pork and beef mince, which are not.
0:22:06 > 0:22:08They were all very, very surprised
0:22:08 > 0:22:11when they saw the array of spices on their bench.
0:22:11 > 0:22:13Nobody had worked it out that there would be lots of spices
0:22:13 > 0:22:15in there, which I'm surprised about.
0:22:15 > 0:22:18I'm optimistic we are going to get meatballs and pasta.
0:22:18 > 0:22:21I'm not too sure we'll get any tasting like yours.
0:22:27 > 0:22:29I don't think it's going to be
0:22:29 > 0:22:31exactly the same as what you've cooked.
0:22:31 > 0:22:34As long as it tastes good, that's all that matters.
0:22:34 > 0:22:36Your food was absolutely amazing.
0:22:41 > 0:22:44This is difficult. It's been tough today already.
0:22:45 > 0:22:48I'm not sure exactly what ingredients are in there,
0:22:48 > 0:22:51but I'm going to try and make it look as close as possible
0:22:51 > 0:22:54to what I've tasted.
0:22:56 > 0:22:58You can taste the fresh herbs.
0:22:58 > 0:23:01And then I saw the dried spices and went, "Oh, no!"
0:23:01 > 0:23:03Do you know what I mean? So...
0:23:05 > 0:23:08I'm still not sure if that's right.
0:23:08 > 0:23:11This is a risk. It's going in now.
0:23:18 > 0:23:21There's no alcohol here. That's what I thought was in the sauce.
0:23:21 > 0:23:24I thought there was some kind of alcohol.
0:23:24 > 0:23:26It's whether it tastes nice enough on its own.
0:23:29 > 0:23:31No, it doesn't.
0:23:32 > 0:23:33It's quite hot!
0:23:33 > 0:23:35COUGHS AND SPLUTTERS
0:23:37 > 0:23:40- What's this?- That's the sauce, which I realise now is wrong...
0:23:41 > 0:23:44..but I don't know how to rescue it.
0:23:44 > 0:23:47Ade has no idea how to make the meatballs and the sauce.
0:23:47 > 0:23:50We've got cream boiling with chillies inside it.
0:23:50 > 0:23:53So, we've got chilli-flavoured cream. That's it.
0:23:53 > 0:23:54No spices, nothing else.
0:23:54 > 0:23:57I don't understand where he's going to get the flavour from.
0:24:01 > 0:24:02It's not that.
0:24:04 > 0:24:05Is it?!
0:24:10 > 0:24:13- So, this is chicken. - Yup.- This is beef.
0:24:14 > 0:24:16And what was there was..?
0:24:16 > 0:24:19I thought that was lamb. I thought that was lamb mince.
0:24:19 > 0:24:20Lamb?
0:24:20 > 0:24:25- What if I told you it was pork mince?- OK.
0:24:25 > 0:24:26That's fine.
0:24:32 > 0:24:37Ade and John are also incorrectly using the pork mince.
0:24:38 > 0:24:44But Denise has got it right and is using the chicken for her meatballs.
0:24:44 > 0:24:46- How are you doing, John? - Not good.- Not good?
0:24:46 > 0:24:49I had to go back to the drawing board with the meatballs.
0:24:49 > 0:24:51I made them and they're just tasteless,
0:24:51 > 0:24:53so what I'm going try and do
0:24:53 > 0:24:57is just makes these taste a lot more palatable.
0:24:57 > 0:24:58If this is no better,
0:24:58 > 0:25:01I'll stick with the original. I won't throw them away.
0:25:01 > 0:25:05John has made two lots of meatballs and I don't really understand why.
0:25:05 > 0:25:06If you are not sure,
0:25:06 > 0:25:10making two that you're not sure of is just being doubly unsure.
0:25:13 > 0:25:1620 minutes left, guys. 30 minutes gone, 20 minutes left.
0:25:21 > 0:25:26My pasta is a disaster. It is too fat, it is just not nice.
0:25:26 > 0:25:30I will just put one piece in and apologise.
0:25:34 > 0:25:38Last five minutes, I would really like to see pasta in bowls.
0:25:47 > 0:25:48Yes, second round of balls work.
0:26:04 > 0:26:08That is it. You are finished. You are finished.
0:26:19 > 0:26:20Bring your plates up.
0:26:31 > 0:26:38What we asked you to cook were my spiced chicken meatballs...
0:26:38 > 0:26:41GROANS
0:26:42 > 0:26:49..with a multitude of spices and a cream and lime pickle sauce.
0:26:49 > 0:26:51Phillips, let's have a look at yours.
0:26:54 > 0:26:58Right, we wanted chicken meatballs and you used the pork,
0:26:58 > 0:27:02you thought it was lamb. Some more sauce on the outside would be good,
0:27:02 > 0:27:06so that it coats all the pasta and all of the flavours go in it.
0:27:14 > 0:27:17I like your dish, but it is nothing like John's dish.
0:27:17 > 0:27:19There is a sweetness and nuttiness in your meatballs
0:27:19 > 0:27:22that I really like and your sauce has got Parmesan cheese in it.
0:27:22 > 0:27:24John's didn't have any Parmesan.
0:27:24 > 0:27:27It is an interesting concoction, it is not too bad.
0:27:27 > 0:27:31It is edible, Philips, it is edible.
0:27:31 > 0:27:35I have proved that my palate is not refined or honed, at all.
0:27:35 > 0:27:39I struggled to pick out any of the spices or the seasonings
0:27:39 > 0:27:43that were in that dish, so I need to work on that slightly.
0:27:43 > 0:27:46Right, Ade, let's have a look at these.
0:27:50 > 0:27:53It looks anaemic compared to everyone else's. There is no colour.
0:27:53 > 0:27:55I didn't realise there was any colour in that sauce.
0:27:55 > 0:27:59There was turmeric. There was even lime pickle on a tray with a little note that said "sauce."
0:27:59 > 0:28:01I thought it was a red herring.
0:28:10 > 0:28:13Your balls and your pasta are nicely made.
0:28:13 > 0:28:16What we have got here is a problem with flavour.
0:28:16 > 0:28:20Not enough spice in the balls, not enough sauce on the pasta.
0:28:20 > 0:28:22We have a warmth of spice in the back of my throat,
0:28:22 > 0:28:27the aniseed and tarragon running through my pasta and crispy sweet pork meatballs.
0:28:27 > 0:28:29And that is about all I've got.
0:28:29 > 0:28:32You picked up tarragon as a flavour, but it was not tarragon -
0:28:32 > 0:28:34and it was very good that you picked it up.
0:28:34 > 0:28:36It wasn't aniseed, it was fennel seeds.
0:28:36 > 0:28:39Fennel seeds, lots of them, inside those meatballs.
0:28:39 > 0:28:42It is not a dead loss, but I've got to say that the infusion of chilli
0:28:42 > 0:28:47in boiled cream is something I have not seen in a very long time.
0:28:47 > 0:28:48It is very...
0:28:50 > 0:28:52..depressing!
0:28:53 > 0:28:57It was nicely cooked. It was the right thinness, but it was bland.
0:28:57 > 0:29:02That is the biggest mistake you can make, isn't it, blandness?
0:29:02 > 0:29:04John...
0:29:16 > 0:29:18I think your sauce is great, John,
0:29:18 > 0:29:21I really like the creamy sweetness with all the lime pickle.
0:29:21 > 0:29:25Your pork balls should be chicken. However, what you do have in there
0:29:25 > 0:29:30is a predominant favour of cumin and coriander seeds.
0:29:30 > 0:29:33I like the fact that you have spice in there, which is really good.
0:29:33 > 0:29:39- I think you are not far off the mark. I want you to slow down a bit.- OK.
0:29:39 > 0:29:43Meatballs - great, great flavour. Pasta sauce - flavour, really good.
0:29:43 > 0:29:46The pasta is too thick and that sauce is too thick.
0:29:47 > 0:29:52It wasn't John's, but flavours, they said your flavours are great
0:29:52 > 0:29:55and that is a very encouraging thing to hear, at this stage.
0:29:55 > 0:29:56Denise...
0:29:59 > 0:30:04Now, Denise, could you at least clean the rim of it?
0:30:04 > 0:30:07- There is not a lot of pasta in here. - That's because my pasta is horrible
0:30:07 > 0:30:09and I did not want to subject you to it.
0:30:09 > 0:30:11- It was too thick?- Yes.
0:30:19 > 0:30:22Congratulations. You are the only person in the whole room to use
0:30:22 > 0:30:25chicken, thank you very much indeed.
0:30:25 > 0:30:30You have lots and lots of lime pickle running through the sauce, you have chilli
0:30:30 > 0:30:33and herbs and some spice running through your chicken meatballs.
0:30:33 > 0:30:37It has got a proper kick in the shins and a punch in the gob.
0:30:37 > 0:30:41I really like your sauce. It is stringent, from all the lime pickle.
0:30:41 > 0:30:43I really like your chicken meatballs, as well.
0:30:43 > 0:30:47It is chilli and tarragon, which is unusual, but very nice.
0:30:47 > 0:30:48That pasta is wrong.
0:30:50 > 0:30:52I mean, I suppose I could congratulate you on making
0:30:52 > 0:30:54an inner sole edible.
0:30:56 > 0:31:03Four out of ten for the first one. I kind of felt I was five, edging six!
0:31:03 > 0:31:07But maybe I am just believing in myself too much now.
0:31:10 > 0:31:15I have enjoyed that. No matter how well or badly you think you have done, we have only just started.
0:31:15 > 0:31:22The next time we see you, you're in for a real treat. Thanks very much.
0:31:31 > 0:31:34First two challenges done and pretty good result.
0:31:36 > 0:31:40Denise is actually intriguing me,
0:31:40 > 0:31:42because I think she got the closest to your dish.
0:31:44 > 0:31:49I came in here believing that I was really not a very good cook.
0:31:49 > 0:31:54And now, I SO want to learn. So, let's see how quickly I can learn.
0:31:54 > 0:31:58As for Ade, I watched him use the pasta machine
0:31:58 > 0:32:00and he knew exactly what he was doing.
0:32:00 > 0:32:03I reckon he is holding back a little bit.
0:32:04 > 0:32:08I found the first part of today really exciting,
0:32:08 > 0:32:11but the second test has just floored me.
0:32:13 > 0:32:17I am swimming in the deep end and I've lost my floats.
0:32:20 > 0:32:23John, I think we have a guy who cooks quite a lot.
0:32:23 > 0:32:26He needs to slow down and think about how the dish gets finished.
0:32:26 > 0:32:32I have enjoyed today. Not brilliant, not bad, just OK.
0:32:32 > 0:32:34I am happy with that, for day one.
0:32:38 > 0:32:40I have a growing confidence about Phillips.
0:32:40 > 0:32:44I don't think he has done a lot of cooking, but I think he can work things out.
0:32:44 > 0:32:49The nerves have gone now. I have no idea what is coming up.
0:32:49 > 0:32:53I just got to do what I do best and hopefully that will get me through.
0:32:53 > 0:32:55I have got high hopes for these four.
0:32:55 > 0:33:00Next, for them, we will unleash these four onto the general public.
0:33:07 > 0:33:11Having survived the MasterChef kitchen,
0:33:11 > 0:33:13the celebrities are now on their way
0:33:13 > 0:33:16to experience the pressures and demands of mass catering.
0:33:19 > 0:33:23I am not nervous because...I've got a feeling I'm going to fail!
0:33:31 > 0:33:38Kingston University has over 25,000 students from over 130 different countries,
0:33:38 > 0:33:43studying a range of subjects, including law, business and nursing.
0:33:56 > 0:33:58Welcome to Kingston University,
0:33:58 > 0:34:02centre of academic excellence here in south-west London.
0:34:02 > 0:34:06Today, you four are going to serve lunch for over 120 people.
0:34:08 > 0:34:11We are going to split you into two teams.
0:34:11 > 0:34:15- The teams are Ade and Denise...- Hooray!
0:34:15 > 0:34:20..and John and Phillips. You four have got a massive challenge.
0:34:20 > 0:34:26Feed these students something decent. Feed their brains!
0:34:26 > 0:34:27Lunch is at 1:15pm.
0:34:27 > 0:34:31Don't be late, because our students have got lectures to go to.
0:34:31 > 0:34:33Good luck, off you go.
0:34:36 > 0:34:40The teams now have just two and a half hours to prepare and cook
0:34:40 > 0:34:44their dishes, under the guidance of head chef, Donald Marshall.
0:34:45 > 0:34:48At Kingston, we have a very high standard
0:34:48 > 0:34:51and that standard needs to be maintained today.
0:34:51 > 0:34:54In front of you, we have a range of ingredients, as you can see.
0:34:54 > 0:34:57You have to prepare your menu from the ingredients in front of you.
0:35:00 > 0:35:03- Good luck.- Thank you.- OK, thanks.
0:35:13 > 0:35:17What is that? Oh, it's brie. Cheeseboard!
0:35:21 > 0:35:25The ingredients the teams have to choose from include minced beef,
0:35:25 > 0:35:30chicken fillets, a variety of cheeses,
0:35:30 > 0:35:33pasta and a selection of bread.
0:35:34 > 0:35:38There is also a choice of vegetables
0:35:38 > 0:35:45and fruit, as well as a range of spices, dried fruit and meringues.
0:35:45 > 0:35:52I think...we can make ratatouille pasta for a main, for a veggie.
0:35:52 > 0:35:57Each team will have to cook 40 portions of a meat main course,
0:35:57 > 0:36:0330 portions of a vegetarian main course and 60 portions of desert.
0:36:03 > 0:36:07- We haven't got any puddings, at all.- Let's do a pudding.
0:36:08 > 0:36:11Can we ask about the chicken and mince?
0:36:11 > 0:36:14- I guess just one of us will get it.- Yes. One each.
0:36:14 > 0:36:17We're thinking chilli with the mince,
0:36:17 > 0:36:21but if you want the mince, that's fine. We are happy to do
0:36:21 > 0:36:25chicken fajitas with a side salad, so what are you fancying?
0:36:29 > 0:36:33Time is really pushing on. Let's make a decision. Chicken or mince??
0:36:33 > 0:36:36- You seem more decisive.- Mince. - We will have the chicken.
0:36:36 > 0:36:39What are you going to do with the chicken?
0:36:39 > 0:36:43I need you to make a decision as soon as possible.
0:36:47 > 0:36:50John and Philips have decided on their menu,
0:36:50 > 0:36:54- so make a start on their dishes. - Chillies.- Yes, got chillies.
0:36:54 > 0:36:55They're mild ones.
0:36:57 > 0:37:00For the vegetarian, it is a ratatouille pasta bake, and then,
0:37:00 > 0:37:06for our meat main, a chilli con carne wrapped with a side salad.
0:37:06 > 0:37:10Our dessert is a mixed berry pavlova with a white chocolate sauce.
0:37:12 > 0:37:15I am all right with the menu. It is whether I can pull it off.
0:37:15 > 0:37:18It is timing. I don't know how long we've got. That's...
0:37:21 > 0:37:25I really need, within the next two minutes, to make
0:37:25 > 0:37:30a decision because, really, we are cutting ourselves short of time now.
0:37:31 > 0:37:34- We have to go with these chicken fajitas.- Go with it.
0:37:34 > 0:37:38I guess we fry them up a little hot, with some chilli...
0:37:40 > 0:37:44We have obviously got chilli going on over here, as well.
0:37:44 > 0:37:45They can't have everything!
0:37:47 > 0:37:52That is what happens in the kitchen. You have to be quick and decisive.
0:37:52 > 0:37:55- So we can't even have chilli?- No.
0:37:55 > 0:37:57Maybe you can come to some arrangement.
0:37:57 > 0:38:00You can ask the guys if they could change their vegetarian
0:38:00 > 0:38:07and you could take the pasta and you could have something like a chicken, bacon and mushroom pasta bake.
0:38:07 > 0:38:11- So I am making the cheesy, veggie bake, am I?- Yes.
0:38:11 > 0:38:16- We have run into trouble. We do not have enough ingredients.- Go on.
0:38:16 > 0:38:20- We need to take the pasta out the vegetarian.- Out of ours?- Yes.
0:38:20 > 0:38:23You can do a ratatouille and do that with goat's cheese -
0:38:23 > 0:38:28- a bit of a trade-off. Is that all right?- Yes.- OK, let's get moving.
0:38:28 > 0:38:30We really have to move it now,
0:38:30 > 0:38:33because we have lost a lot of time there.
0:38:36 > 0:38:41Ade and Denise have finally decided on their menu.
0:38:41 > 0:38:43Ade will be in charge of making a chicken,
0:38:43 > 0:38:49bacon and mushroom pasta, and Denise will make a cheesy vegetable bake.
0:38:49 > 0:38:53But first, they begin work together to make a bread-and-butter pudding.
0:38:53 > 0:38:57If I do that and you do the second half, we can...
0:38:57 > 0:38:59- And we can get it in the oven. - And that's sorted.
0:38:59 > 0:39:02Will you have time for your chicken bake after that
0:39:02 > 0:39:05- and will I have time for my cheesy bake?- We will find out.
0:39:10 > 0:39:13I am happy now that I am buttering.
0:39:15 > 0:39:19My grandma used to make bread and butter pudding and it was yummy.
0:39:22 > 0:39:24Let's see if we can get it right.
0:39:24 > 0:39:28John and Phillips are well under way on both of their main courses.
0:39:31 > 0:39:35It is going well. We have the meat cooking, so we are well on our way.
0:39:38 > 0:39:41It is just trying to get the measurements right.
0:39:41 > 0:39:44I do not know how much garlic and onions we need.
0:39:44 > 0:39:48It depends how big the people are! No-one has shown me the people.
0:39:54 > 0:39:58- Do you think there is enough for 60 people there?- Yes.
0:39:58 > 0:40:01- Have you put all the fruit in? - I have.
0:40:01 > 0:40:04OK. Let's start thinking about the next thing now.
0:40:04 > 0:40:09- Ade, Denise, we have had half an hour.- Thank you, chef.
0:40:09 > 0:40:14There is a mountain to climb and it is 11:30.
0:40:14 > 0:40:19Ade makes a start on prepping the 50 chicken fillets for his main...
0:40:20 > 0:40:24..whilst Denise adds her custard to the bread, for the pudding.
0:40:28 > 0:40:32- Is that your bread and butter pudding?- Yeah.- That looks good.
0:40:32 > 0:40:36Will it be enough, though? That is not really 60 portions, is it?
0:40:36 > 0:40:39They might not all want it! I don't know.
0:40:39 > 0:40:42- I reckon you will need another tray of that.- Do you?
0:40:42 > 0:40:46- I do. I don't think it is enough. - OK, we should be doing that.
0:40:46 > 0:40:50- Denise?- Yeah? - We have to make some more.- OK.
0:40:52 > 0:40:56Ade and Denise have made two wonderful bread and butter puddings,
0:40:56 > 0:41:00but two is not 60 portions. Two is about 40 portions, at the most.
0:41:00 > 0:41:02They now have a third one on the way
0:41:02 > 0:41:04and it is looking a bit like the tide's gone out.
0:41:11 > 0:41:14- You need to go onto that bake now.- I certainly do.
0:41:18 > 0:41:24Please can we put them in the oven? My problem is that I am behind time, so there we go.
0:41:30 > 0:41:31Nice and warm in there!
0:41:33 > 0:41:35Is everyone listening?
0:41:35 > 0:41:39- We have one hour for service. - Yes, Chef.
0:41:40 > 0:41:45John and Philips have nearly finished cooking their chilli beef.
0:41:46 > 0:41:52- How is that tasting?- Awful. - Awful?- Need a tin of tomatoes.
0:41:55 > 0:41:59Awful.
0:41:59 > 0:42:02- Nothing to it, is there? - Nothing. Tastes of nothing.
0:42:02 > 0:42:06- Maybe put some more bouillon in it, maybe?- Could put a little bit more. Yeah, yeah. Good idea.- Yeah.
0:42:13 > 0:42:16Let's taste this chilli now.
0:42:16 > 0:42:17Better.
0:42:19 > 0:42:21With time running out,
0:42:21 > 0:42:24Denise is making an eight-litre batch of white sauce
0:42:24 > 0:42:29to use in her cheesy bake and Ade's chicken pasta dish.
0:42:29 > 0:42:32- Have you got your vegetables done for this?- No. I've been here the whole time.
0:42:32 > 0:42:34I've got to fry up a load of onions,
0:42:34 > 0:42:38I'm going to need some leeks, that I haven't even looked at over there.
0:42:39 > 0:42:43- Ade?- Yeah.- You're going to have to start working with me on my main,
0:42:43 > 0:42:45because we're up against the clock.
0:42:45 > 0:42:48I've got to get the other main going as well at the minute, so...
0:42:48 > 0:42:51But mine isn't started. We're going to let them down if we don't start.
0:42:54 > 0:42:56With only 45 minutes left,
0:42:56 > 0:43:01Denise finally makes a start on the vegetables for her dish.
0:43:01 > 0:43:04I'm a little bit... Would like Ade,
0:43:04 > 0:43:08who's just doing HIS thing, to come and help me!
0:43:10 > 0:43:13We had promise from Ade and Denise.
0:43:13 > 0:43:16We have the most wonderful looking bread and butter puddings.
0:43:16 > 0:43:20However, my concern right now for Denise and Ade
0:43:20 > 0:43:23is their ability to get those main courses cooked on time.
0:43:23 > 0:43:26I've got 45 minutes. I can do it. Believe!
0:43:31 > 0:43:33Phillips starts to whip the cream
0:43:33 > 0:43:36for his team's meringue and berry dessert.
0:43:36 > 0:43:40- Phillips, how are we getting on with that cream? - Are you shouting at me, John?!
0:43:40 > 0:43:42Whip it good, man! Whip it!
0:43:48 > 0:43:51So, a layer of meringue, berries and cream, layer of meringue.
0:43:51 > 0:43:53Right, cheers, man. Thanks.
0:43:58 > 0:44:00Our caterers make a real effort.
0:44:00 > 0:44:02The food's pretty good.
0:44:02 > 0:44:03And it's important.
0:44:03 > 0:44:08We expect people to work hard, they need refuelling.
0:44:08 > 0:44:12I'm a doctor by training, originally, so I know how important food is.
0:44:12 > 0:44:15So I think the celebs are under a bit of pressure now because they've
0:44:15 > 0:44:19got to get there on time and they've got to make sure that people
0:44:19 > 0:44:22go away from their lunch ready for an afternoon of working really hard.
0:44:26 > 0:44:30There is now less than half an hour until service.
0:44:33 > 0:44:37Ade is putting the finishing touches to his pasta.
0:44:38 > 0:44:43- Very nice, chef. What do you think? - Tastes quite nice. I quite like that.- You like that? You'd eat it?
0:44:43 > 0:44:49- Would you pay money for it?- Yeah. Not a lot, but I'd pay.- Not a lot!
0:44:49 > 0:44:52But his team-mate is in real trouble.
0:44:52 > 0:44:54- Denise?- Yes, sir.
0:44:54 > 0:44:56- I'm a bit concerned about this vegetable bake.- I think
0:44:56 > 0:44:58- you're right to be concerned. - I'm right to be concerned.
0:44:58 > 0:45:02That is the new potatoes and they're still, I put a fork in...
0:45:02 > 0:45:05- And we've still got veg to cook. - Yeah, we do. The carrots...
0:45:05 > 0:45:08- Right, shall I go over and do that and stop talking?- Yeah.
0:45:08 > 0:45:11That would be a good idea, because I don't want to be let down.
0:45:11 > 0:45:14- No, I don't want to let you down.- Thank you.
0:45:14 > 0:45:16- Are you with me?- I'm with you!- Oh!
0:45:16 > 0:45:20Right, would you go and check the white sauce.
0:45:20 > 0:45:21Go and check your white sauce.
0:45:21 > 0:45:23Stir it round and tell me
0:45:23 > 0:45:25if you think it's starting to thicken, please.
0:45:25 > 0:45:29- So don't add too much pepper, cos there's mustard to go in.- OK.
0:45:31 > 0:45:34- Why don't you do your sauce and I'll do the peelings?- OK.
0:45:34 > 0:45:38- Better than shouting orders, isn't it?- Yeah, all right, Ade.
0:45:44 > 0:45:47(I think she thinks she's the boss.)
0:45:47 > 0:45:53But I think we're working as a kind of democratic republic.
0:45:53 > 0:45:57So we really need to start moving now. Come on! Please!
0:46:01 > 0:46:07John and Phillips still need to bake the ratatouille with goat's cheese.
0:46:07 > 0:46:11These need to go in the oven, like, presto.
0:46:11 > 0:46:13Ratatouille's ready to go in the oven!
0:46:17 > 0:46:21Mammoth, mammoth, mammoth. But, do you know what, I love it.
0:46:21 > 0:46:24Because it's better than standing still.
0:46:24 > 0:46:26It's just great.
0:46:29 > 0:46:31Ooh!
0:46:33 > 0:46:35Plaster, please. Sorry.
0:46:35 > 0:46:37We've got a bad cut here.
0:46:37 > 0:46:39First aider, please.
0:46:42 > 0:46:46At the last minute, everyone went, "Whoa, hey!" and all that.
0:46:46 > 0:46:50And then I went, "Oh!" I've been chopping for dear life today.
0:46:50 > 0:46:53- Have you?- And my knife slipped.
0:46:56 > 0:47:00John, it might be time to communicate with your team-mate that you've hurt yourself, mate.
0:47:00 > 0:47:04- Phillips, I've really cut myself badly.- Phillips?
0:47:04 > 0:47:09- It's bad.- Is it bad bad? - Yeah, bad bad. Might need a stitch. - Lift your arm up a bit more.
0:47:09 > 0:47:13Just chop those and put them in there. That's it.
0:47:13 > 0:47:20With John out of action, Phillips steps in to chop the rest of the tomatoes to serve with their chilli.
0:47:25 > 0:47:30- Right, just be careful.- No more knife-work for today. That's it.
0:47:30 > 0:47:3415 minutes, everybody. 15! Are you listening? Yes, Chef. Thank you.
0:47:37 > 0:47:40These are just not going to be done.
0:47:40 > 0:47:42They're going to be raw.
0:47:44 > 0:47:48We're doing the best we can, but there is not enough time for us,
0:47:48 > 0:47:53so I think we're going to call the vegetables "al dente".
0:47:53 > 0:47:56Right, it's happening. Don't give up, Denise. Believe in yourself!
0:48:02 > 0:48:06Denise and Ade are still cooking the vegetables for their dishes.
0:48:06 > 0:48:08They've had more than enough time.
0:48:08 > 0:48:11The whole thing about serving a bake
0:48:11 > 0:48:13is you have to bake it! In time for lunch!
0:48:13 > 0:48:17- Are you ready?- Yeah. Go. Start with this one now.
0:48:18 > 0:48:21- Is this going to be ready? - Er, yes, Chef.
0:48:21 > 0:48:23With all the vegetables ready,
0:48:23 > 0:48:26Denise can finally bring her dish together.
0:48:26 > 0:48:30- Keep going.- Are you sure?- Ah! - Sorry, darling. You all right? - It's all right, my love.
0:48:33 > 0:48:35I'm going to do it. I'm so going to do it.
0:48:35 > 0:48:39It's not as it should be, but it will be tasty.
0:48:41 > 0:48:43Right. Come on! Let's go!
0:48:43 > 0:48:48I need everything out on the hot plate now. Finishing touches.
0:48:48 > 0:48:53I don't want to alarm anyone, but there's a queue of students waiting to be fed outside.
0:49:02 > 0:49:04Go, go.
0:49:15 > 0:49:18- It was touch and go.- It was, yeah!
0:49:19 > 0:49:22- Hello!- Hello. Can I have some pasta?
0:49:22 > 0:49:27- That looks delicious, doesn't it? - It does.- There you go.- Thank you!
0:49:27 > 0:49:29- Cheers. Same for you?- Yes.
0:49:29 > 0:49:34Ade's chicken, bacon and mushroom pasta is selling out fast.
0:49:34 > 0:49:36Very popular at this time of year.
0:49:39 > 0:49:42- There you go.- Thank you.- Cheers.
0:49:46 > 0:49:49Chicken and bacon pasta is actually really nice. I'm really enjoying it.
0:49:49 > 0:49:52I like the sauce. The sauce is really nice. It's creamy.
0:49:52 > 0:49:55And the spinach in it is nice, as well. Nice touch.
0:49:55 > 0:49:59It was seasoned well. The pasta was a nice firmness.
0:49:59 > 0:50:01I really, really loved it.
0:50:09 > 0:50:12Fantastic. Great combination of flavours, all well cooked.
0:50:12 > 0:50:15You can taste every single thing. It's seasoned really well.
0:50:15 > 0:50:18- A good job from Ade. - I like the taste of this dish.
0:50:18 > 0:50:22That chicken is soft, the pasta is cooked, just a little bit of give,
0:50:22 > 0:50:25there's a tang to it, there's a little bit of pepperiness to it.
0:50:25 > 0:50:27That tastes good. Lovely dish.
0:50:30 > 0:50:34Denise's cheesy vegetable bake is not proving so popular.
0:50:37 > 0:50:42Any vegetarians? We've got a three-cheesy bake going this end.
0:50:42 > 0:50:46- Three-cheesy bake. - Can I have cheesy vegetable bake?
0:50:46 > 0:50:47Cheese bake coming up.
0:50:49 > 0:50:52- There you go. Enjoy. - Thank you very much.
0:51:06 > 0:51:11There's lots of mistakes on this. We can see some of the courgettes are a little bit burned,
0:51:11 > 0:51:14the carrots aren't cooked properly, the leeks are still hard.
0:51:14 > 0:51:16The potatoes are cooked nicely and I quite like the mushrooms
0:51:16 > 0:51:18and the cheesy sauce. That's the good bit.
0:51:18 > 0:51:24It's lumps of veg in a cheesy custard. And that looks atrocious.
0:51:24 > 0:51:26This has just failed its university course.
0:51:26 > 0:51:28It's got to go home and explain that to Mum and Dad.
0:51:33 > 0:51:36- What can I get you, mate? - Chilli, please.- Chilli? Yeah.
0:51:36 > 0:51:39Tomato and cheese, isn't it?
0:51:39 > 0:51:42John and Phillips' chilli beef with tortilla and salad
0:51:42 > 0:51:45is in strong demand.
0:51:45 > 0:51:48There we go. Thank you very much. Would you like some chilli?
0:51:54 > 0:51:56The beef chilli wrap was really, really nice.
0:51:56 > 0:51:59It will set me up nicely for the rest of the day.
0:51:59 > 0:52:00Yeah, I won't be picking.
0:52:00 > 0:52:03I'll be honest, I've had a better chilli.
0:52:03 > 0:52:08It's nice, but it could have been a bit spicier, bit hotter, possibly.
0:52:14 > 0:52:17It's absolutely lovely! It's got a nice mince, with a bit of spicy
0:52:17 > 0:52:21and tangy cheddar across the top, wrapped up in bread. Really nice.
0:52:21 > 0:52:24Colourful, imaginative and it tastes good.
0:52:24 > 0:52:26For me, it's not spicy enough and I think it could do with
0:52:26 > 0:52:29a little bit more heat, but I think it's a really clever idea.
0:52:29 > 0:52:33And, actually, you understand why people like to eat it.
0:52:33 > 0:52:35I'm going to go for the vegetable ratatouille.
0:52:35 > 0:52:39Top man, because you are the first one that's ordered it. We like that. We like you.
0:52:40 > 0:52:45After a slow start, their vegetarian ratatouille generates some interest.
0:52:45 > 0:52:49- What would you like? - The ratatouille, please.
0:52:49 > 0:52:51- There we go.- Thanks a lot.
0:52:57 > 0:53:01I got the vegetable ratatouille with the goat's cheese.
0:53:01 > 0:53:03I'm really happy with what I got.
0:53:03 > 0:53:06I normally just have soup for lunch, so this is really nice, actually.
0:53:06 > 0:53:08Nice change.
0:53:12 > 0:53:14All the flavour is the tang of the goat's cheese.
0:53:14 > 0:53:17There's not a great deal of flavour in the veg.
0:53:17 > 0:53:19A hint of tomatoes about it.
0:53:19 > 0:53:21It doesn't show the greatest of imagination. It's a little sloppy.
0:53:21 > 0:53:24The issue is the ratatouille is cooked too long
0:53:24 > 0:53:25and all you can taste is tomato.
0:53:25 > 0:53:30You can't taste the aubergine, you can't taste the courgette. You can't even taste the onion.
0:53:30 > 0:53:32Not very much good about this, at all.
0:53:33 > 0:53:36OK, everybody. We need to clear the mains away now.
0:53:36 > 0:53:38And then we need to get on with the dessert.
0:53:44 > 0:53:46Ooh, that looks nice. Oh!
0:53:53 > 0:53:56- Thank you very much.- Enjoy.- Enjoy.
0:53:56 > 0:53:58- Hi!- Hello.
0:53:58 > 0:54:00- Bread and butter pudding for you?- Yes, please!
0:54:00 > 0:54:05Ade and Denise's bread and butter pudding is flying out of the door.
0:54:05 > 0:54:06Thank you.
0:54:16 > 0:54:20Bread and butter pudding is probably one of my favourite desserts, I would say.
0:54:20 > 0:54:24Although it's a bit heavy on the hips! It's really good.
0:54:24 > 0:54:28- Some more?- Please, Sir! May I have some more?- Here you are, Oliver.
0:54:28 > 0:54:31- Cream on it?- Yes, please.
0:54:31 > 0:54:33Thank you very much.
0:54:40 > 0:54:46It looks amazing, really wonderful. Glossy and brown and beautiful.
0:54:46 > 0:54:49It just needs to be a little bit sweeter, but I can forgive that.
0:54:49 > 0:54:51Good on Denise. Well done, Denise.
0:54:51 > 0:54:54That is a decent bread and butter pudding.
0:54:54 > 0:54:58It is really soft and moist, it's crunchy on the top,
0:54:58 > 0:55:01it's got a little bit of sweetness, there are currants in there.
0:55:01 > 0:55:03That does it for me, John.
0:55:06 > 0:55:10John and Phillips' meringue dessert is also selling well.
0:55:20 > 0:55:22We thought it was really tasty, but it didn't look very good.
0:55:22 > 0:55:25But once we got into it, it did taste really nice.
0:55:25 > 0:55:28It's very nice, very nice. I'm enjoying it a lot.
0:55:34 > 0:55:36Great concept, bad follow-through.
0:55:36 > 0:55:40I got two bits of strawberry and the rest is cream and meringue.
0:55:40 > 0:55:41That's it.
0:55:41 > 0:55:43That needs a splash of fruit.
0:55:43 > 0:55:46That is an anaemic pudding.
0:55:46 > 0:55:50We're two thirds of the way to a pavlova. The missing third as fruit.
0:55:50 > 0:55:55- Well done, mate.- Thank you.- Top man. - Couldn't have done it without you!
0:55:55 > 0:55:57It was good!
0:55:57 > 0:56:00Well done! Weren't we brilliant?
0:56:00 > 0:56:02- I've enjoyed it. - Yeah, it was fun.- Yeah.
0:56:04 > 0:56:08Do you know what, I'm actually quite impressed with these four today.
0:56:08 > 0:56:11They actually put together quite a decent lunch.
0:56:11 > 0:56:14Denise and Ade, they were running behind, because they took so long
0:56:14 > 0:56:17to make their mind up about what to cook,
0:56:17 > 0:56:20but they worked at full speed for the first half an hour.
0:56:20 > 0:56:22They achieved a lot.
0:56:22 > 0:56:24I have underestimated Ade.
0:56:24 > 0:56:26He looked really quiet in that kitchen today,
0:56:26 > 0:56:30but he actually produced a very, very good pasta dish.
0:56:32 > 0:56:36I enjoyed today immensely. Once I knew that panicking was pointless.
0:56:36 > 0:56:38We had people coming up for seconds,
0:56:38 > 0:56:41which was just immensely flattering, really, you know.
0:56:42 > 0:56:44It's great, isn't it? I love that.
0:56:46 > 0:56:51I was feeling a bit gutted that the cheesy bake didn't do better.
0:56:51 > 0:56:56I was standing rather lonely and forlorn, but I genuinely enjoyed today.
0:56:56 > 0:57:00I've learnt. And the bread and butter pudding tasted really good,
0:57:00 > 0:57:02just like my grandma's.
0:57:02 > 0:57:06As for John and Phillips, they came up with some really great ideas.
0:57:06 > 0:57:09The chilli - good concept. I think John's got a repertoire.
0:57:09 > 0:57:12I think his issue is to be able to focus.
0:57:12 > 0:57:16Phillips actually needs to bring a little bit more energy to the proceedings.
0:57:18 > 0:57:20It was tough in that kitchen today.
0:57:20 > 0:57:23It was the first time any of us had done anything like that.
0:57:23 > 0:57:27I have enjoyed today, very much so. It's been a great experience.
0:57:28 > 0:57:31I'm feeling...relieved.
0:57:32 > 0:57:37If you'd asked me, could I do 120 people in two hours and three dishes, I'd have said no.
0:57:37 > 0:57:40But it's been a great achievement.
0:57:40 > 0:57:43And I've thoroughly enjoyed it.
0:57:43 > 0:57:46They learned a lot about cooking and we learned a lot about them.
0:57:46 > 0:57:48Nobody goes home, but, I tell you what,
0:57:48 > 0:57:52next time they cook, one of them's going to leave the competition.
0:57:55 > 0:57:58Tomorrow, the pressure continues,
0:57:58 > 0:58:02as the four celebrities battle to stay in the competition.
0:58:02 > 0:58:03It's gone. Argh!
0:58:03 > 0:58:06BANGING
0:58:06 > 0:58:07That's a mistake, isn't it?
0:58:09 > 0:58:11Yes! Ah!
0:58:15 > 0:58:16(What have you done?)
0:58:19 > 0:58:22OMG.
0:58:46 > 0:58:49Subtitles by Red Bee Media Ltd