Episode 4 Celebrity MasterChef

It's Celebrity MasterChef.

We've got 16 celebs, all hoping to show off their cooking talents.

Of course I want to win!

SHE GIGGLES

They've proved themselves in their own profession,

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

I'm extremely nervous about cooking in this kitchen.

It's very possible that, if they do criticise me, I shall storm off!

Cooking doesn't get tougher than this.

Oi, that's my line!

These four celebrities want to be the next MasterChef champion,

but, at the end of this week, only the best cooks will go through.

I haven't been nervous like this for a very long time.

I think it's the fear of the unknown and the fear of abject failure.

I've cooked every day since I knew I'd be taking part in MasterChef

and I don't think anything's been really ghastly.

Cooking with John and Gregg is a bit like going back to school.

Two, kind of, teachers, kind of, overseeing your progress,

but I was a bit of a clown at school

and I don't want to be the culinary clown.

Being a triple jumper and being a chef, yeah, that's two worlds apart.

If the pressure gets to me and if I'm in there sweating and crying,

then you know I've broken.

I do like a fresh batch of celebs. I mean, it's exciting.

It's also a little bit scary,

you don't know what they're going to prepare for us to eat.

Those four celebrities could be amazing.

Well, I tell you what, seeing is believing.

Welcome to the MasterChef kitchen.

Everybody knows who you are.

Now they're going to find out what you know about cooking.

This is the mystery box.

Inside that box, you all have the same ingredients.

And with those ingredients, we would like you to cook for us

one plate of food.

Ladies and gentlemen, reveal your ingredients.

You all have a piece of protein amongst your ingredients.

That piece of protein is crocodile.

Wow!

Is it?

As well as crocodile, the box also includes whole coconut,

sweet potatoes, pancetta,

mango, tomatoes,

spinach, coriander

and a selection of chillies.

So, there you are - one plate of food, 50 minutes.

Ladies and gentlemen, let's cook.

Crocodile can actually be quite easy to cook,

as long as you treat it like a piece of monkfish.

The problem with crocodile, you cook it too long, it dries out,

it becomes like cotton wool.

You don't cook it enough and it becomes a bit chewy.

I want a crocodile sandwich. Make it snappy!

Right. That's ONE thing sorted out.

Ade Edmondson loves to cook family Sunday roasts

and started experimenting with cooking as a teenager.

I remember, by the time I got to uni

I could do a very strange dish called tuna Manitoba.

I don't know where I invented it from,

but it's basically a tin of fish and a tin of mushroom soup on rice.

-I don't suppose you've ever cooked crocodile, have you?

-No, this is it.

-I haven't even tasted it.

-What does it taste like?

-Chicken.

-Any idea at all what you're going to cook for us?

No, I'm in a funk, already.

-Can I give you one bit of advice?

-Yeah.

-Make a plan.

-Right.

-Just show us a bit of skill.

-I'm worried about having to think about something really special and kind of...

-No, no.

-You've got him all of a dither now. Competence.

-Competence.

Yeah, don't worry about the skill, that's for chefs, OK? Competence.

You need to just grow some hair and I'd be really happy.

-Don't you think we look the same?

-No.

THEY LAUGH

Oh!

The crocodile's really confused him

and he's no idea how he's going to put a dish together.

He's got to make a decision soon, otherwise, he's going to blow it.

We might get something decent out of him, fingers crossed.

Incredibly, 20 minutes have gone!

World Champion triple jumper Phillips Idowu

loves to cook homely food with a Nigerian influence

for his wife and two children.

I'm extremely competitive. I have to be, with my job.

Going out and winning world titles

and Olympic medals don't come easily, so I've got...

I've got to try to beat these guys, I've got to try to beat these guys.

I wouldn't have chosen to come on

if I didn't feel like I had a good chance in taking them out.

Phillips, how are you feeling?

Nervous, never come across a crocodile.

Actually, maybe on the Zambezi, but not in my kitchen.

That's all right, you could just jump over it.

How are you treating this crocodile? Which way is your mind going?

I'm going to go with a sweet potato mash here,

I'm going to fry this crocodile. I just hope it's edible.

Phillips, are you fond of a bit of chilli, are you, by any chance, mate?

Yeah, I like spicy food. I hope you guys can handle it.

-You are, though, used to competing.

-I am.

But it's easy, I know what I'm doing when I'm on a runway, it's simple.

Hop, step and jump, there's no surprises,

whereas this is, kind of, like, out of the blue.

I love the amount of chilli he has put on that crocodile.

It's marinating in there, beautifully,

but only time will tell whether he knows how to cook it properly.

We have a sweet potato mash going with that and then...

As to what else is on the side? I'm not quite sure,

but, right now, there's some sort of tomato concoction.

All together, I don't think it's going to work.

Actress Denise Black enjoys cooking at home with her daughter.

In my dreams, I've seen John and Gregg.

You know they do little looks.

It's going to be this one.

That's an "Oh, dear" look, isn't it?

I hope to avoid that, of course I do.

What are you going to cook for us?

I think you're going to have this piece of crocodile,

which, of course, I have never cooked.

I imagine it's quite rich, is it?

So I've put the pancetta around it, with a piece of button,

and I'm going to stir-fry that.

I don't like your pans.

-And I've already burnt something.

-What sort of cook are you?

Amateur.

I would never, ever say that I am a great cook.

So we'll see what happens.

Good luck with your burning and cooking and things.

Thank you very much.

Oh, dear.

Denise says that she's not much of an accomplished cook,

she's here to learn.

Right now, we've got every single ingredient

partly chopped on her bench.

What's going to come out of that oven, I have no idea.

I'm not as scared by Denise as you are.

I think she does know how to cook,

but I think, right now, she's just in a bit of a flap.

You've got 15 minutes left!

John Thomson is an actor and comedian

who learned to bake with his grandmother.

I'm excited, because I love food.

I am a bit of a sponge and I hope that this sponge

is ready to absorb as much culinary knowledge that it can.

-Have you cooked crocodile before?

-No, never.

I've tasted... I've had 'gator in Florida,

but to eat, never cooked it, no.

Can I say, what is that on your bench that you've done there?

What I've done is I've rolled it in the egg,

put it in a bit of flour and deep-fried it

and it tastes really nice, like calamari.

-I am very impressed, John.

-Excellent.

OK, tell me what sort of food you love to cook, John.

I like to cook Thai food, I like to cook Oriental food.

I'd like to cook more Indian, but my wife's heritage is partly Indian

and she seems to have the monopoly on curry in my house.

And the first curry I made from scratch was an absolute disaster,

so I'm back to square one on that one.

Something tells me that you are actually a crackingly-good cook.

I'd like to think that, but, honestly,

I...I can't believe my friends' hype.

John is cooking that piece of crocodile like squid -

very, very impressive.

He's got a chilli sauce, which I think it's a lovely idea,

but with sweet potato mash, no, I don't think so.

It's going to be a bit sludgy.

Um...you've got just five minutes left, five minutes.

That's it. Time's up.

Your time's up.

Denise has wrapped the crocodile in Parma ham.

She's serving it on spinach, with spring onion and chilli,

with sweet potato chips and a tomato and mango salad.

-Oh, my word!

-Yes. That's what I feared.

-Can we have a saw on this?

That's, erm...

Mm! No! Mm.

-The crocodile is too chewy...

-Right.

-..but the flavours are good.

Smoky bacon around that crocodile really works

and so does a little hint of chilli. I like that,

-but it is chewy, too chewy.

-Mm. I feared.

Tomato and mango on the side of all this?

The afterthought - you don't need it.

Tomato and mango don't belong together,

and tomato mango and sweet potato, with crocodile, bacon,

burnt onion and spinach definitely does not go together.

-Thank you.

-But, you know what, I like your sweet potato chips.

I think your seasoning is brilliant,

-but I think you're cooking's got a little bit to be desired.

-I'll learn.

I think that I revealed my weaknesses and my strengths...

..right there on that plate.

John has deep-fried strips of the crocodile

and made a spring onion and garlic sweet potato mash,

with a chilli and lime dressing.

I really like those goujons.

Crispy on the outside, a little bit of chew and meat in the middle.

I think that's great.

And the dressing you've served with it is delightful.

I'm guessing that's coriander, chilli and a bit of mango.

Spice, herby and a little bit of fruit.

Mashed potato, chuck it in the bin. Chuck it in the bin.

I think you're cooking's really good.

-I think the concept of the dish is completely wrong.

-Yeah.

But, I've got to say, I love your sweet potato mash

cos it's riddled with spring onions and seasoned really, really well.

Your dressing is well balanced, with sharp, sweet and hot.

Your crocodile's cooked beautifully, with crispy outside.

-I think you're going to do OK.

-OK.

-Are you feeling better now, John?

Much better! A huge sense of relief!

Ade has served his crocodile with fried chilli and peppers,

a potato rosti,

and a mango and tomato salad, with basil and lime dressing.

I love the crocodile on top of the rosti, with spice, with chillies

and spring onions. You've got some really nice combinations of flavours.

The thing is, your crocodile's a little bit overcooked

and going dry and a bit tough and your rosti's a bit greasy.

But, actually, you know what, I'm pleased you got something up.

Thank you. I'll take that as a compliment, thank you.

The flavour on the crocodile is good.

I also will give you the benefit of the doubt over the mango and tomato

salad, because you've got basil on there and you've got lime on there.

And those two things are working with both the mango and tomato.

Not as offensive as I thought.

I think you've got an eye for presentation.

I think your palate's decent.

-I'm convinced that you cook. I think John is, as well.

-Yeah.

They weren't overly nasty about anything,

apart from my overcooked crocodile.

There was a bit left over and I tried that

and it didn't seem THAT overcooked to me.

I think they're a bit too picky!

Phillips has fried his crocodile with chilli and served it with

tomatoes, a sweet potato mash and a creamy tomato sauce.

Nice, big confident smile, Phillips! I've got to say, I'm really pleased.

I quite like your presentation, Phillips.

I like how you've cooked your crocodile.

I love the heat of the chilli, and I love the seasoning.

I really like the sweetness of the sweet potato with it.

Your sauce - that is disgusting.

It's just creamy and flavoured with tomatoes.

It's just blended tomatoes put in cream. It's just not very nice.

The tomato cream sauce, I wouldn't eat it,

-cos it doesn't really belong on the dish.

-OK.

But, you know what, your crocodile is not too chewy.

It's still slightly moist and it's got this wonderful

-sharpness from lime and a tiny bit of spice, from the chilli.

-Yeah.

I'm really pleased that I like some of this,

cos you are a big bloke to offend.

I thought that'd probably be one of the ones that I do best on,

because, when I'm at home, I can easily open a fridge

and throw things together and make a decent dish.

I didn't feel like I showed my full potential on that.

First round. We understand nerves play a big part in this.

We are now going to ask you to have a well-deserved cup of tea, because

when we bring you back in, we've got another tough challenge for you.

Off you go.

We all did all right. Everything was edible, you know.

That's reassuring.

THEY CHUCKLE

I've got to say, I'm not disappointed by this round.

John's concept of fried goujons of the crocodile,

with the dressing of chilli and coriander was brilliant.

No place for that sweet potato, but I think he's learned his lesson.

I think Denise has got a good palate,

but it's her cooking skills that I'm doubting.

I don't know about Phillips.

I really liked the flavours he was getting on his crocodile,

but that sauce he made was hideous.

Ade, considering his indecision right at the start of the task,

we got a plate of food up. And somehow, it tasted all right.

One test down.

One more beauty to come.

This is the palate test.

I'm going to cook a dish. We're going to give the dish to our celebrities

and we're going to ask them to identify

as many ingredients as possible.

John's dish is Indian Spiced Chicken Meatballs with pappardelle pasta.

I used to cook this in a restaurant when I was about 20 years old.

Things were a lot different in the 1940s, John.

First of all, the spiced meatballs themselves.

Good teaspoon of each spice.

Cumin seed, fennel seed, coriander...

..and lots of cardamom.

Toasting the spices to release the flavour.

Smell that.

-That's a fabulous smell.

-Isn't that a lovely smell?

Just going to fry these.

So, there's our toasted spices. Grind the spices.

The last thing you want to have is huge lumps of spice.

Now, the turmeric.

There's a lot of spice in there, because it's going to be with pasta,

so it's got to be really well flavoured.

Now, to keep any meatball moist, you need bread.

Soak your breadcrumbs in milk.

The bread...

goes in with the onions and spices.

That's the flavouring base for your meatballs.

Diced chicken and your flavouring.

There is an unmistakable aroma of Indian spice.

They're just going to have to work out which ones are which.

Add to that some coriander, parsley, mint and oregano.

These may be the most flavoured meatballs I've ever tasted.

Onto the heat. Whilst they cook - our pasta.

So, we're going to give our celebs a lump of pasta dough

and just simply ask them to roll it out.

Rolling out pasta shouldn't be difficult.

In actual fact, it should be really simple.

-What pasta shapes are you going to cut?

-We'll make pappardelle.

Nice, real wide... Probably the widest pasta you've got.

Boiling water. Pasta goes in.

-How long are you going to cook the pasta?

-About a minute and a half.

If they've never cooked fresh pasta,

there's a danger they'll overcook it.

So, to finish off this, it is as simple as two more ingredients.

I love this stuff. Lime pickle.

Mmm...

And, then, cream.

Coating everything. Look at that. Look!

-Of course, pasta and sauce must become...

-One!

-Absolutely.

You've got to put the sauce and the pasta together.

The pasta soaks up the sauce - that's the flavour - and gives you texture.

And, then, to go on top, some fresh herbs, some more oregano,

some mint, some coriander and some parsley.

This is my Indian spiced meatballs, with cream and pappardelle.

Now, it's quite an unusual thing.

It is Italian, with Indian flavours, Indian spices,

and it's made with chicken.

I think they'll get the turmeric, because of the colour of the dish.

I'm hoping they'll now get the herbs, because the fresh ones

are chopped on the top. It's the spicing, I think, is difficult.

Let's get them in.

This is a palate test. I've made you a dish.

All you've got to do is taste that dish and write down for us

what you believe is in it.

Taste away.

It's very difficult. Very, very difficult.

Have I got a good palate?

I'm not sure.

I know a nice dish when I taste it and that's one, so...

That's really nice. Nice flavours.

There's a very subtle heat afterburn on it.

I'm lost. This is really difficult.

A cheesy taste in there. Cheesy... Mustardy.

I don't know what this meat is.

I'll put lamb first, but it isn't lamb.

I want to learn how to cook it.

Now you've tasted it, we want you to cook it.

ADE GROANS

Underneath those cloths on your bench,

you will find all the ingredients that John used to make that dish.

Plus, there are some there that he didn't use.

GROANING

-DENISE:

-So sneaky!

All you need to do now is cook like John Torode.

50 minutes, off you go.

The ingredients have been separated into groups.

Those to make the pasta and sauce, including hot lime pickle,

which IS used, and some Parmesan cheese, which is not.

The herbs and spices.

And the protein to make the meatballs,

including chicken, which is correct,

and pork and beef mince, which are not.

They were all very, very surprised

when they saw the array of spices on their bench.

Nobody had worked it out that there would be lots of spices

in there, which I'm surprised about.

I'm optimistic we are going to get meatballs and pasta.

I'm not too sure we'll get any tasting like yours.

I don't think it's going to be

exactly the same as what you've cooked.

As long as it tastes good, that's all that matters.

Your food was absolutely amazing.

This is difficult. It's been tough today already.

I'm not sure exactly what ingredients are in there,

but I'm going to try and make it look as close as possible

to what I've tasted.

You can taste the fresh herbs.

And then I saw the dried spices and went, "Oh, no!"

Do you know what I mean? So...

I'm still not sure if that's right.

This is a risk. It's going in now.

There's no alcohol here. That's what I thought was in the sauce.

I thought there was some kind of alcohol.

It's whether it tastes nice enough on its own.

No, it doesn't.

It's quite hot!

COUGHS AND SPLUTTERS

-What's this?

-That's the sauce, which I realise now is wrong...

..but I don't know how to rescue it.

Ade has no idea how to make the meatballs and the sauce.

We've got cream boiling with chillies inside it.

So, we've got chilli-flavoured cream. That's it.

No spices, nothing else.

I don't understand where he's going to get the flavour from.

It's not that.

Is it?!

-So, this is chicken.

-Yup.

-This is beef.

And what was there was..?

I thought that was lamb. I thought that was lamb mince.

Lamb?

-What if I told you it was pork mince?

-OK.

That's fine.

Ade and John are also incorrectly using the pork mince.

But Denise has got it right and is using the chicken for her meatballs.

-How are you doing, John?

-Not good.

-Not good?

I had to go back to the drawing board with the meatballs.

I made them and they're just tasteless,

so what I'm going try and do

is just makes these taste a lot more palatable.

If this is no better,

I'll stick with the original. I won't throw them away.

John has made two lots of meatballs and I don't really understand why.

If you are not sure,

making two that you're not sure of is just being doubly unsure.

20 minutes left, guys. 30 minutes gone, 20 minutes left.

My pasta is a disaster. It is too fat, it is just not nice.

I will just put one piece in and apologise.

Last five minutes, I would really like to see pasta in bowls.

Yes, second round of balls work.

That is it. You are finished. You are finished.

Bring your plates up.

What we asked you to cook were my spiced chicken meatballs...

GROANS

..with a multitude of spices and a cream and lime pickle sauce.

Phillips, let's have a look at yours.

Right, we wanted chicken meatballs and you used the pork,

you thought it was lamb. Some more sauce on the outside would be good,

so that it coats all the pasta and all of the flavours go in it.

I like your dish, but it is nothing like John's dish.

There is a sweetness and nuttiness in your meatballs

that I really like and your sauce has got Parmesan cheese in it.

John's didn't have any Parmesan.

It is an interesting concoction, it is not too bad.

It is edible, Philips, it is edible.

I have proved that my palate is not refined or honed, at all.

I struggled to pick out any of the spices or the seasonings

that were in that dish, so I need to work on that slightly.

Right, Ade, let's have a look at these.

It looks anaemic compared to everyone else's. There is no colour.

I didn't realise there was any colour in that sauce.

There was turmeric. There was even lime pickle on a tray with a little note that said "sauce."

I thought it was a red herring.

Your balls and your pasta are nicely made.

What we have got here is a problem with flavour.

Not enough spice in the balls, not enough sauce on the pasta.

We have a warmth of spice in the back of my throat,

the aniseed and tarragon running through my pasta and crispy sweet pork meatballs.

And that is about all I've got.

You picked up tarragon as a flavour, but it was not tarragon -

and it was very good that you picked it up.

It wasn't aniseed, it was fennel seeds.

Fennel seeds, lots of them, inside those meatballs.

It is not a dead loss, but I've got to say that the infusion of chilli

in boiled cream is something I have not seen in a very long time.

It is very...

..depressing!

It was nicely cooked. It was the right thinness, but it was bland.

That is the biggest mistake you can make, isn't it, blandness?

John...

I think your sauce is great, John,

I really like the creamy sweetness with all the lime pickle.

Your pork balls should be chicken. However, what you do have in there

is a predominant favour of cumin and coriander seeds.

I like the fact that you have spice in there, which is really good.

-I think you are not far off the mark. I want you to slow down a bit.

-OK.

Meatballs - great, great flavour. Pasta sauce - flavour, really good.

The pasta is too thick and that sauce is too thick.

It wasn't John's, but flavours, they said your flavours are great

and that is a very encouraging thing to hear, at this stage.

Denise...

Now, Denise, could you at least clean the rim of it?

-There is not a lot of pasta in here.

-That's because my pasta is horrible

and I did not want to subject you to it.

-It was too thick?

-Yes.

Congratulations. You are the only person in the whole room to use

chicken, thank you very much indeed.

You have lots and lots of lime pickle running through the sauce, you have chilli

and herbs and some spice running through your chicken meatballs.

It has got a proper kick in the shins and a punch in the gob.

I really like your sauce. It is stringent, from all the lime pickle.

I really like your chicken meatballs, as well.

It is chilli and tarragon, which is unusual, but very nice.

That pasta is wrong.

I mean, I suppose I could congratulate you on making

an inner sole edible.

Four out of ten for the first one. I kind of felt I was five, edging six!

But maybe I am just believing in myself too much now.

I have enjoyed that. No matter how well or badly you think you have done, we have only just started.

The next time we see you, you're in for a real treat. Thanks very much.

First two challenges done and pretty good result.

Denise is actually intriguing me,

because I think she got the closest to your dish.

I came in here believing that I was really not a very good cook.

And now, I SO want to learn. So, let's see how quickly I can learn.

As for Ade, I watched him use the pasta machine

and he knew exactly what he was doing.

I reckon he is holding back a little bit.

I found the first part of today really exciting,

but the second test has just floored me.

I am swimming in the deep end and I've lost my floats.

John, I think we have a guy who cooks quite a lot.

He needs to slow down and think about how the dish gets finished.

I have enjoyed today. Not brilliant, not bad, just OK.

I am happy with that, for day one.

I have a growing confidence about Phillips.

I don't think he has done a lot of cooking, but I think he can work things out.

The nerves have gone now. I have no idea what is coming up.

I just got to do what I do best and hopefully that will get me through.

I have got high hopes for these four.

Next, for them, we will unleash these four onto the general public.

Having survived the MasterChef kitchen,

the celebrities are now on their way

to experience the pressures and demands of mass catering.

I am not nervous because...I've got a feeling I'm going to fail!

Kingston University has over 25,000 students from over 130 different countries,

studying a range of subjects, including law, business and nursing.

Welcome to Kingston University,

centre of academic excellence here in south-west London.

Today, you four are going to serve lunch for over 120 people.

We are going to split you into two teams.

-The teams are Ade and Denise...

-Hooray!

..and John and Phillips. You four have got a massive challenge.

Feed these students something decent. Feed their brains!

Lunch is at 1:15pm.

Don't be late, because our students have got lectures to go to.

Good luck, off you go.

The teams now have just two and a half hours to prepare and cook

their dishes, under the guidance of head chef, Donald Marshall.

At Kingston, we have a very high standard

and that standard needs to be maintained today.

In front of you, we have a range of ingredients, as you can see.

You have to prepare your menu from the ingredients in front of you.

-Good luck.

-Thank you.

-OK, thanks.

What is that? Oh, it's brie. Cheeseboard!

The ingredients the teams have to choose from include minced beef,

chicken fillets, a variety of cheeses,

pasta and a selection of bread.

There is also a choice of vegetables

and fruit, as well as a range of spices, dried fruit and meringues.

I think...we can make ratatouille pasta for a main, for a veggie.

Each team will have to cook 40 portions of a meat main course,

30 portions of a vegetarian main course and 60 portions of desert.

-We haven't got any puddings, at all.

-Let's do a pudding.

Can we ask about the chicken and mince?

-I guess just one of us will get it.

-Yes. One each.

We're thinking chilli with the mince,

but if you want the mince, that's fine. We are happy to do

chicken fajitas with a side salad, so what are you fancying?

Time is really pushing on. Let's make a decision. Chicken or mince??

-You seem more decisive.

-Mince.

-We will have the chicken.

What are you going to do with the chicken?

I need you to make a decision as soon as possible.

John and Philips have decided on their menu,

-so make a start on their dishes.

-Chillies.

-Yes, got chillies.

They're mild ones.

For the vegetarian, it is a ratatouille pasta bake, and then,

for our meat main, a chilli con carne wrapped with a side salad.

Our dessert is a mixed berry pavlova with a white chocolate sauce.

I am all right with the menu. It is whether I can pull it off.

It is timing. I don't know how long we've got. That's...

I really need, within the next two minutes, to make

a decision because, really, we are cutting ourselves short of time now.

-We have to go with these chicken fajitas.

-Go with it.

I guess we fry them up a little hot, with some chilli...

We have obviously got chilli going on over here, as well.

They can't have everything!

That is what happens in the kitchen. You have to be quick and decisive.

-So we can't even have chilli?

-No.

Maybe you can come to some arrangement.

You can ask the guys if they could change their vegetarian

and you could take the pasta and you could have something like a chicken, bacon and mushroom pasta bake.

-So I am making the cheesy, veggie bake, am I?

-Yes.

-We have run into trouble. We do not have enough ingredients.

-Go on.

-We need to take the pasta out the vegetarian.

-Out of ours?

-Yes.

You can do a ratatouille and do that with goat's cheese -

-a bit of a trade-off. Is that all right?

-Yes.

-OK, let's get moving.

We really have to move it now,

because we have lost a lot of time there.

Ade and Denise have finally decided on their menu.

Ade will be in charge of making a chicken,

bacon and mushroom pasta, and Denise will make a cheesy vegetable bake.

But first, they begin work together to make a bread-and-butter pudding.

If I do that and you do the second half, we can...

-And we can get it in the oven.

-And that's sorted.

Will you have time for your chicken bake after that

-and will I have time for my cheesy bake?

-We will find out.

I am happy now that I am buttering.

My grandma used to make bread and butter pudding and it was yummy.

Let's see if we can get it right.

John and Phillips are well under way on both of their main courses.

It is going well. We have the meat cooking, so we are well on our way.

It is just trying to get the measurements right.

I do not know how much garlic and onions we need.

It depends how big the people are! No-one has shown me the people.

-Do you think there is enough for 60 people there?

-Yes.

-Have you put all the fruit in?

-I have.

OK. Let's start thinking about the next thing now.

-Ade, Denise, we have had half an hour.

-Thank you, chef.

There is a mountain to climb and it is 11:30.

Ade makes a start on prepping the 50 chicken fillets for his main...

..whilst Denise adds her custard to the bread, for the pudding.

-Is that your bread and butter pudding?

-Yeah.

-That looks good.

Will it be enough, though? That is not really 60 portions, is it?

They might not all want it! I don't know.

-I reckon you will need another tray of that.

-Do you?

-I do. I don't think it is enough.

-OK, we should be doing that.

-Denise?

-Yeah?

-We have to make some more.

-OK.

Ade and Denise have made two wonderful bread and butter puddings,

but two is not 60 portions. Two is about 40 portions, at the most.

They now have a third one on the way

and it is looking a bit like the tide's gone out.

-You need to go onto that bake now.

-I certainly do.

Please can we put them in the oven? My problem is that I am behind time, so there we go.

Nice and warm in there!

Is everyone listening?

-We have one hour for service.

-Yes, Chef.

John and Philips have nearly finished cooking their chilli beef.

-How is that tasting?

-Awful.

-Awful?

-Need a tin of tomatoes.

Awful.

-Nothing to it, is there?

-Nothing. Tastes of nothing.

-Maybe put some more bouillon in it, maybe?

-Could put a little bit more. Yeah, yeah. Good idea.

-Yeah.

Let's taste this chilli now.

Better.

With time running out,

Denise is making an eight-litre batch of white sauce

to use in her cheesy bake and Ade's chicken pasta dish.

-Have you got your vegetables done for this?

-No. I've been here the whole time.

I've got to fry up a load of onions,

I'm going to need some leeks, that I haven't even looked at over there.

-Ade?

-Yeah.

-You're going to have to start working with me on my main,

because we're up against the clock.

I've got to get the other main going as well at the minute, so...

But mine isn't started. We're going to let them down if we don't start.

With only 45 minutes left,

Denise finally makes a start on the vegetables for her dish.

I'm a little bit... Would like Ade,

who's just doing HIS thing, to come and help me!

We had promise from Ade and Denise.

We have the most wonderful looking bread and butter puddings.

However, my concern right now for Denise and Ade

is their ability to get those main courses cooked on time.

I've got 45 minutes. I can do it. Believe!

Phillips starts to whip the cream

for his team's meringue and berry dessert.

-Phillips, how are we getting on with that cream?

-Are you shouting at me, John?!

Whip it good, man! Whip it!

So, a layer of meringue, berries and cream, layer of meringue.

Right, cheers, man. Thanks.

Our caterers make a real effort.

The food's pretty good.

And it's important.

We expect people to work hard, they need refuelling.

I'm a doctor by training, originally, so I know how important food is.

So I think the celebs are under a bit of pressure now because they've

got to get there on time and they've got to make sure that people

go away from their lunch ready for an afternoon of working really hard.

There is now less than half an hour until service.

Ade is putting the finishing touches to his pasta.

-Very nice, chef. What do you think?

-Tastes quite nice. I quite like that.

-You like that? You'd eat it?

-Would you pay money for it?

-Yeah. Not a lot, but I'd pay.

-Not a lot!

But his team-mate is in real trouble.

-Denise?

-Yes, sir.

-I'm a bit concerned about this vegetable bake.

-I think

-you're right to be concerned.

-I'm right to be concerned.

That is the new potatoes and they're still, I put a fork in...

-And we've still got veg to cook.

-Yeah, we do. The carrots...

-Right, shall I go over and do that and stop talking?

-Yeah.

That would be a good idea, because I don't want to be let down.

-No, I don't want to let you down.

-Thank you.

-Are you with me?

-I'm with you!

-Oh!

Right, would you go and check the white sauce.

Go and check your white sauce.

Stir it round and tell me

if you think it's starting to thicken, please.

-So don't add too much pepper, cos there's mustard to go in.

-OK.

-Why don't you do your sauce and I'll do the peelings?

-OK.

-Better than shouting orders, isn't it?

-Yeah, all right, Ade.

(I think she thinks she's the boss.)

But I think we're working as a kind of democratic republic.

So we really need to start moving now. Come on! Please!

John and Phillips still need to bake the ratatouille with goat's cheese.

These need to go in the oven, like, presto.

Ratatouille's ready to go in the oven!

Mammoth, mammoth, mammoth. But, do you know what, I love it.

Because it's better than standing still.

It's just great.

Ooh!

Plaster, please. Sorry.

We've got a bad cut here.

First aider, please.

At the last minute, everyone went, "Whoa, hey!" and all that.

And then I went, "Oh!" I've been chopping for dear life today.

-Have you?

-And my knife slipped.

John, it might be time to communicate with your team-mate that you've hurt yourself, mate.

-Phillips, I've really cut myself badly.

-Phillips?

-It's bad.

-Is it bad bad?

-Yeah, bad bad. Might need a stitch.

-Lift your arm up a bit more.

Just chop those and put them in there. That's it.

With John out of action, Phillips steps in to chop the rest of the tomatoes to serve with their chilli.

-Right, just be careful.

-No more knife-work for today. That's it.

15 minutes, everybody. 15! Are you listening? Yes, Chef. Thank you.

These are just not going to be done.

They're going to be raw.

We're doing the best we can, but there is not enough time for us,

so I think we're going to call the vegetables "al dente".

Right, it's happening. Don't give up, Denise. Believe in yourself!

Denise and Ade are still cooking the vegetables for their dishes.

They've had more than enough time.

The whole thing about serving a bake

is you have to bake it! In time for lunch!

-Are you ready?

-Yeah. Go. Start with this one now.

-Is this going to be ready?

-Er, yes, Chef.

With all the vegetables ready,

Denise can finally bring her dish together.

-Keep going.

-Are you sure?

-Ah!

-Sorry, darling. You all right?

-It's all right, my love.

I'm going to do it. I'm so going to do it.

It's not as it should be, but it will be tasty.

Right. Come on! Let's go!

I need everything out on the hot plate now. Finishing touches.

I don't want to alarm anyone, but there's a queue of students waiting to be fed outside.

Go, go.

-It was touch and go.

-It was, yeah!

-Hello!

-Hello. Can I have some pasta?

-That looks delicious, doesn't it?

-It does.

-There you go.

-Thank you!

-Cheers. Same for you?

-Yes.

Ade's chicken, bacon and mushroom pasta is selling out fast.

Very popular at this time of year.

-There you go.

-Thank you.

-Cheers.

Chicken and bacon pasta is actually really nice. I'm really enjoying it.

I like the sauce. The sauce is really nice. It's creamy.

And the spinach in it is nice, as well. Nice touch.

It was seasoned well. The pasta was a nice firmness.

I really, really loved it.

Fantastic. Great combination of flavours, all well cooked.

You can taste every single thing. It's seasoned really well.

-A good job from Ade.

-I like the taste of this dish.

That chicken is soft, the pasta is cooked, just a little bit of give,

there's a tang to it, there's a little bit of pepperiness to it.

That tastes good. Lovely dish.

Denise's cheesy vegetable bake is not proving so popular.

Any vegetarians? We've got a three-cheesy bake going this end.

-Three-cheesy bake.

-Can I have cheesy vegetable bake?

Cheese bake coming up.

-There you go. Enjoy.

-Thank you very much.

There's lots of mistakes on this. We can see some of the courgettes are a little bit burned,

the carrots aren't cooked properly, the leeks are still hard.

The potatoes are cooked nicely and I quite like the mushrooms

and the cheesy sauce. That's the good bit.

It's lumps of veg in a cheesy custard. And that looks atrocious.

This has just failed its university course.

It's got to go home and explain that to Mum and Dad.

-What can I get you, mate?

-Chilli, please.

-Chilli? Yeah.

Tomato and cheese, isn't it?

John and Phillips' chilli beef with tortilla and salad

is in strong demand.

There we go. Thank you very much. Would you like some chilli?

The beef chilli wrap was really, really nice.

It will set me up nicely for the rest of the day.

Yeah, I won't be picking.

I'll be honest, I've had a better chilli.

It's nice, but it could have been a bit spicier, bit hotter, possibly.

It's absolutely lovely! It's got a nice mince, with a bit of spicy

and tangy cheddar across the top, wrapped up in bread. Really nice.

Colourful, imaginative and it tastes good.

For me, it's not spicy enough and I think it could do with

a little bit more heat, but I think it's a really clever idea.

And, actually, you understand why people like to eat it.

I'm going to go for the vegetable ratatouille.

Top man, because you are the first one that's ordered it. We like that. We like you.

After a slow start, their vegetarian ratatouille generates some interest.

-What would you like?

-The ratatouille, please.

-There we go.

-Thanks a lot.

I got the vegetable ratatouille with the goat's cheese.

I'm really happy with what I got.

I normally just have soup for lunch, so this is really nice, actually.

Nice change.

All the flavour is the tang of the goat's cheese.

There's not a great deal of flavour in the veg.

A hint of tomatoes about it.

It doesn't show the greatest of imagination. It's a little sloppy.

The issue is the ratatouille is cooked too long

and all you can taste is tomato.

You can't taste the aubergine, you can't taste the courgette. You can't even taste the onion.

Not very much good about this, at all.

OK, everybody. We need to clear the mains away now.

And then we need to get on with the dessert.

Ooh, that looks nice. Oh!

-Thank you very much.

-Enjoy.

-Enjoy.

-Hi!

-Hello.

-Bread and butter pudding for you?

-Yes, please!

Ade and Denise's bread and butter pudding is flying out of the door.

Thank you.

Bread and butter pudding is probably one of my favourite desserts, I would say.

Although it's a bit heavy on the hips! It's really good.

-Some more?

-Please, Sir! May I have some more?

-Here you are, Oliver.

-Cream on it?

-Yes, please.

Thank you very much.

It looks amazing, really wonderful. Glossy and brown and beautiful.

It just needs to be a little bit sweeter, but I can forgive that.

Good on Denise. Well done, Denise.

That is a decent bread and butter pudding.

It is really soft and moist, it's crunchy on the top,

it's got a little bit of sweetness, there are currants in there.

That does it for me, John.

John and Phillips' meringue dessert is also selling well.

We thought it was really tasty, but it didn't look very good.

But once we got into it, it did taste really nice.

It's very nice, very nice. I'm enjoying it a lot.

Great concept, bad follow-through.

I got two bits of strawberry and the rest is cream and meringue.

That's it.

That needs a splash of fruit.

That is an anaemic pudding.

We're two thirds of the way to a pavlova. The missing third as fruit.

-Well done, mate.

-Thank you.

-Top man.

-Couldn't have done it without you!

It was good!

Well done! Weren't we brilliant?

-I've enjoyed it.

-Yeah, it was fun.

-Yeah.

Do you know what, I'm actually quite impressed with these four today.

They actually put together quite a decent lunch.

Denise and Ade, they were running behind, because they took so long

to make their mind up about what to cook,

but they worked at full speed for the first half an hour.

They achieved a lot.

I have underestimated Ade.

He looked really quiet in that kitchen today,

but he actually produced a very, very good pasta dish.

I enjoyed today immensely. Once I knew that panicking was pointless.

We had people coming up for seconds,

which was just immensely flattering, really, you know.

It's great, isn't it? I love that.

I was feeling a bit gutted that the cheesy bake didn't do better.

I was standing rather lonely and forlorn, but I genuinely enjoyed today.

I've learnt. And the bread and butter pudding tasted really good,

just like my grandma's.

As for John and Phillips, they came up with some really great ideas.

The chilli - good concept. I think John's got a repertoire.

I think his issue is to be able to focus.

Phillips actually needs to bring a little bit more energy to the proceedings.

It was tough in that kitchen today.

It was the first time any of us had done anything like that.

I have enjoyed today, very much so. It's been a great experience.

I'm feeling...relieved.

If you'd asked me, could I do 120 people in two hours and three dishes, I'd have said no.

But it's been a great achievement.

And I've thoroughly enjoyed it.

They learned a lot about cooking and we learned a lot about them.

Nobody goes home, but, I tell you what,

next time they cook, one of them's going to leave the competition.

Tomorrow, the pressure continues,

as the four celebrities battle to stay in the competition.

It's gone. Argh!

BANGING

That's a mistake, isn't it?

Yes! Ah!

(What have you done?)

OMG.

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