Episode 4 Celebrity MasterChef


Episode 4

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It's Celebrity MasterChef.

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

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Of course I want to win!

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SHE GIGGLES

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They've proved themselves in their own profession,

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

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I'm extremely nervous about cooking in this kitchen.

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

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Cooking doesn't get tougher than this.

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Oi, that's my line!

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These four celebrities want to be the next MasterChef champion,

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

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

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

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

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

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

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

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but I was a bit of a clown at school

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

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

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

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then you know I've broken.

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

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It's also a little bit scary,

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

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Those four celebrities could be amazing.

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Well, I tell you what, seeing is believing.

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Welcome to the MasterChef kitchen.

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Everybody knows who you are.

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

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This is the mystery box.

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Inside that box, you all have the same ingredients.

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

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one plate of food.

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Ladies and gentlemen, reveal your ingredients.

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You all have a piece of protein amongst your ingredients.

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That piece of protein is crocodile.

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Wow!

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Is it?

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

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sweet potatoes, pancetta,

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mango, tomatoes,

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spinach, coriander

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and a selection of chillies.

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

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Ladies and gentlemen, let's cook.

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Crocodile can actually be quite easy to cook,

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

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

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it becomes like cotton wool.

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

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I want a crocodile sandwich. Make it snappy!

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Right. That's ONE thing sorted out.

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Ade Edmondson loves to cook family Sunday roasts

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and started experimenting with cooking as a teenager.

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I remember, by the time I got to uni

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I could do a very strange dish called tuna Manitoba.

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I don't know where I invented it from,

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

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

-No, this is it.

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-I haven't even tasted it.

-What does it taste like?

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-Chicken.

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

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No, I'm in a funk, already.

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-Can I give you one bit of advice?

-Yeah.

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-Make a plan.

-Right.

-Just show us a bit of skill.

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

-No, no.

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

-Competence.

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

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

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-Don't you think we look the same?

-No.

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THEY LAUGH

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Oh!

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The crocodile's really confused him

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

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

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

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Incredibly, 20 minutes have gone!

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World Champion triple jumper Phillips Idowu

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loves to cook homely food with a Nigerian influence

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for his wife and two children.

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

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Going out and winning world titles

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

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

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I wouldn't have chosen to come on

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

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Phillips, how are you feeling?

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Nervous, never come across a crocodile.

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

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

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

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

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

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

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

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-You are, though, used to competing.

-I am.

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

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

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

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

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It's marinating in there, beautifully,

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

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

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

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

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

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Actress Denise Black enjoys cooking at home with her daughter.

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

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You know they do little looks.

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It's going to be this one.

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

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I hope to avoid that, of course I do.

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What are you going to cook for us?

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

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which, of course, I have never cooked.

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I imagine it's quite rich, is it?

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

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and I'm going to stir-fry that.

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I don't like your pans.

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-And I've already burnt something.

-What sort of cook are you?

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Amateur.

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

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So we'll see what happens.

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Good luck with your burning and cooking and things.

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Thank you very much.

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Oh, dear.

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

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she's here to learn.

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Right now, we've got every single ingredient

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partly chopped on her bench.

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

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

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I think she does know how to cook,

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

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You've got 15 minutes left!

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John Thomson is an actor and comedian

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who learned to bake with his grandmother.

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I'm excited, because I love food.

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

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

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-Have you cooked crocodile before?

-No, never.

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

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but to eat, never cooked it, no.

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

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

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

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and it tastes really nice, like calamari.

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-I am very impressed, John.

-Excellent.

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

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

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

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

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

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

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

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

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

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John is cooking that piece of crocodile like squid -

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very, very impressive.

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

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

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It's going to be a bit sludgy.

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

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That's it. Time's up.

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Your time's up.

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Denise has wrapped the crocodile in Parma ham.

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

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with sweet potato chips and a tomato and mango salad.

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-Oh, my word!

-Yes. That's what I feared.

-Can we have a saw on this?

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That's, erm...

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Mm! No! Mm.

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-The crocodile is too chewy...

-Right.

-..but the flavours are good.

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Smoky bacon around that crocodile really works

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

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-but it is chewy, too chewy.

-Mm. I feared.

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Tomato and mango on the side of all this?

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The afterthought - you don't need it.

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Tomato and mango don't belong together,

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

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burnt onion and spinach definitely does not go together.

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-Thank you.

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

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I think your seasoning is brilliant,

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

-I'll learn.

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

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..right there on that plate.

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John has deep-fried strips of the crocodile

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and made a spring onion and garlic sweet potato mash,

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with a chilli and lime dressing.

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I really like those goujons.

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

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I think that's great.

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

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

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Spice, herby and a little bit of fruit.

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

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I think you're cooking's really good.

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

-Yeah.

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

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

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

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Your crocodile's cooked beautifully, with crispy outside.

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-I think you're going to do OK.

-OK.

-Are you feeling better now, John?

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Much better! A huge sense of relief!

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Ade has served his crocodile with fried chilli and peppers,

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a potato rosti,

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

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

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

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

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

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

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

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The flavour on the crocodile is good.

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

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

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

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Not as offensive as I thought.

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I think you've got an eye for presentation.

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I think your palate's decent.

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

-Yeah.

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They weren't overly nasty about anything,

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apart from my overcooked crocodile.

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There was a bit left over and I tried that

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and it didn't seem THAT overcooked to me.

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I think they're a bit too picky!

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Phillips has fried his crocodile with chilli and served it with

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

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

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I quite like your presentation, Phillips.

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I like how you've cooked your crocodile.

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

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

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Your sauce - that is disgusting.

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It's just creamy and flavoured with tomatoes.

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

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

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

-OK.

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

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

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

-Yeah.

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

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cos you are a big bloke to offend.

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

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

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and throw things together and make a decent dish.

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

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

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

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

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Off you go.

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

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That's reassuring.

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THEY CHUCKLE

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

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John's concept of fried goujons of the crocodile,

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with the dressing of chilli and coriander was brilliant.

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

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I think Denise has got a good palate,

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

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I don't know about Phillips.

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

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but that sauce he made was hideous.

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

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

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One test down.

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One more beauty to come.

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This is the palate test.

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

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and we're going to ask them to identify

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as many ingredients as possible.

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

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

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

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First of all, the spiced meatballs themselves.

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Good teaspoon of each spice.

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Cumin seed, fennel seed, coriander...

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..and lots of cardamom.

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Toasting the spices to release the flavour.

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Smell that.

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-That's a fabulous smell.

-Isn't that a lovely smell?

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Just going to fry these.

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

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

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Now, the turmeric.

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

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so it's got to be really well flavoured.

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

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Soak your breadcrumbs in milk.

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The bread...

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goes in with the onions and spices.

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That's the flavouring base for your meatballs.

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Diced chicken and your flavouring.

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There is an unmistakable aroma of Indian spice.

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

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

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

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Onto the heat. Whilst they cook - our pasta.

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

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and just simply ask them to roll it out.

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Rolling out pasta shouldn't be difficult.

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In actual fact, it should be really simple.

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-What pasta shapes are you going to cut?

-We'll make pappardelle.

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

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Boiling water. Pasta goes in.

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-How long are you going to cook the pasta?

-About a minute and a half.

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If they've never cooked fresh pasta,

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there's a danger they'll overcook it.

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

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I love this stuff. Lime pickle.

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Mmm...

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And, then, cream.

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Coating everything. Look at that. Look!

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

-One!

-Absolutely.

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

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

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

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some mint, some coriander and some parsley.

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

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Now, it's quite an unusual thing.

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It is Italian, with Indian flavours, Indian spices,

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and it's made with chicken.

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

0:19:310:19:34

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

0:19:340:19:37

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

0:19:370:19:40

Let's get them in.

0:19:400:19:42

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

0:19:520:19:56

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

0:19:560:20:01

what you believe is in it.

0:20:010:20:02

Taste away.

0:20:040:20:05

It's very difficult. Very, very difficult.

0:20:150:20:18

Have I got a good palate?

0:20:190:20:21

I'm not sure.

0:20:230:20:24

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

0:20:280:20:31

That's really nice. Nice flavours.

0:20:310:20:34

There's a very subtle heat afterburn on it.

0:20:340:20:37

I'm lost. This is really difficult.

0:20:420:20:44

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

0:20:450:20:49

I don't know what this meat is.

0:20:540:20:56

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

0:20:580:21:00

I want to learn how to cook it.

0:21:030:21:05

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

0:21:070:21:11

ADE GROANS

0:21:110:21:13

Underneath those cloths on your bench,

0:21:130:21:15

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

0:21:150:21:20

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

0:21:210:21:23

GROANING

0:21:230:21:24

-DENISE:

-So sneaky!

0:21:240:21:26

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

0:21:270:21:30

50 minutes, off you go.

0:21:300:21:33

The ingredients have been separated into groups.

0:21:380:21:40

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

0:21:420:21:46

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

0:21:460:21:49

The herbs and spices.

0:21:510:21:53

And the protein to make the meatballs,

0:21:540:21:57

including chicken, which is correct,

0:21:570:22:00

and pork and beef mince, which are not.

0:22:000:22:02

They were all very, very surprised

0:22:060:22:08

when they saw the array of spices on their bench.

0:22:080:22:11

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

0:22:110:22:13

in there, which I'm surprised about.

0:22:130:22:15

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

0:22:150:22:18

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

0:22:180:22:21

I don't think it's going to be

0:22:270:22:29

exactly the same as what you've cooked.

0:22:290:22:31

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

0:22:310:22:34

Your food was absolutely amazing.

0:22:340:22:36

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

0:22:410:22:44

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

0:22:450:22:48

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

0:22:480:22:51

to what I've tasted.

0:22:510:22:54

You can taste the fresh herbs.

0:22:560:22:58

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

0:22:580:23:01

Do you know what I mean? So...

0:23:010:23:03

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

0:23:050:23:08

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

0:23:080:23:11

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

0:23:180:23:21

I thought there was some kind of alcohol.

0:23:210:23:24

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

0:23:240:23:26

No, it doesn't.

0:23:290:23:31

It's quite hot!

0:23:320:23:33

COUGHS AND SPLUTTERS

0:23:330:23:35

-What's this?

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

0:23:370:23:40

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

0:23:410:23:44

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

0:23:440:23:47

We've got cream boiling with chillies inside it.

0:23:470:23:50

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

0:23:500:23:53

No spices, nothing else.

0:23:530:23:54

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

0:23:540:23:57

It's not that.

0:24:010:24:02

Is it?!

0:24:040:24:05

-So, this is chicken.

-Yup.

-This is beef.

0:24:100:24:13

And what was there was..?

0:24:140:24:16

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

0:24:160:24:19

Lamb?

0:24:190:24:20

-What if I told you it was pork mince?

-OK.

0:24:200:24:25

That's fine.

0:24:250:24:26

Ade and John are also incorrectly using the pork mince.

0:24:320:24:37

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

0:24:380:24:44

-How are you doing, John?

-Not good.

-Not good?

0:24:440:24:46

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

0:24:460:24:49

I made them and they're just tasteless,

0:24:490:24:51

so what I'm going try and do

0:24:510:24:53

is just makes these taste a lot more palatable.

0:24:530:24:57

If this is no better,

0:24:570:24:58

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

0:24:580:25:01

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

0:25:010:25:05

If you are not sure,

0:25:050:25:06

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

0:25:060:25:10

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

0:25:130:25:16

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

0:25:210:25:26

I will just put one piece in and apologise.

0:25:260:25:30

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

0:25:340:25:38

Yes, second round of balls work.

0:25:470:25:48

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

0:26:040:26:08

Bring your plates up.

0:26:190:26:20

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

0:26:310:26:38

GROANS

0:26:380:26:41

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

0:26:420:26:49

Phillips, let's have a look at yours.

0:26:490:26:51

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

0:26:540:26:58

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

0:26:580:27:02

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

0:27:020:27:06

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

0:27:140:27:17

There is a sweetness and nuttiness in your meatballs

0:27:170:27:19

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

0:27:190:27:22

John's didn't have any Parmesan.

0:27:220:27:24

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

0:27:240:27:27

It is edible, Philips, it is edible.

0:27:270:27:31

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

0:27:310:27:35

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

0:27:350:27:39

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

0:27:390:27:43

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

0:27:430:27:46

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

0:27:500:27:53

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

0:27:530:27:55

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

0:27:550:27:59

I thought it was a red herring.

0:27:590:28:01

Your balls and your pasta are nicely made.

0:28:100:28:13

What we have got here is a problem with flavour.

0:28:130:28:16

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

0:28:160:28:20

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

0:28:200:28:22

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

0:28:220:28:27

And that is about all I've got.

0:28:270:28:29

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

0:28:290:28:32

and it was very good that you picked it up.

0:28:320:28:34

It wasn't aniseed, it was fennel seeds.

0:28:340:28:36

Fennel seeds, lots of them, inside those meatballs.

0:28:360:28:39

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

0:28:390:28:42

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

0:28:420:28:47

It is very...

0:28:470:28:48

..depressing!

0:28:500:28:52

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

0:28:530:28:57

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

0:28:570:29:02

John...

0:29:020:29:04

I think your sauce is great, John,

0:29:160:29:18

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

0:29:180:29:21

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

0:29:210:29:25

is a predominant favour of cumin and coriander seeds.

0:29:250:29:30

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

0:29:300:29:33

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

-OK.

0:29:330:29:39

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

0:29:390:29:43

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

0:29:430:29:46

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

0:29:470:29:52

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

0:29:520:29:55

Denise...

0:29:550:29:56

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

0:29:590:30:04

-There is not a lot of pasta in here.

-That's because my pasta is horrible

0:30:040:30:07

and I did not want to subject you to it.

0:30:070:30:09

-It was too thick?

-Yes.

0:30:090:30:11

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

0:30:190:30:22

chicken, thank you very much indeed.

0:30:220:30:25

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

0:30:250:30:30

and herbs and some spice running through your chicken meatballs.

0:30:300:30:33

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

0:30:330:30:37

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

0:30:370:30:41

I really like your chicken meatballs, as well.

0:30:410:30:43

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

0:30:430:30:47

That pasta is wrong.

0:30:470:30:48

I mean, I suppose I could congratulate you on making

0:30:500:30:52

an inner sole edible.

0:30:520:30:54

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

0:30:560:31:03

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

0:31:030:31:07

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

0:31:100:31:15

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

0:31:150:31:22

First two challenges done and pretty good result.

0:31:310:31:34

Denise is actually intriguing me,

0:31:360:31:40

because I think she got the closest to your dish.

0:31:400:31:42

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

0:31:440:31:49

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

0:31:490:31:54

As for Ade, I watched him use the pasta machine

0:31:540:31:58

and he knew exactly what he was doing.

0:31:580:32:00

I reckon he is holding back a little bit.

0:32:000:32:03

I found the first part of today really exciting,

0:32:040:32:08

but the second test has just floored me.

0:32:080:32:11

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

0:32:130:32:17

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

0:32:200:32:23

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

0:32:230:32:26

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

0:32:260:32:32

I am happy with that, for day one.

0:32:320:32:34

I have a growing confidence about Phillips.

0:32:380:32:40

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

0:32:400:32:44

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

0:32:440:32:49

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

0:32:490:32:53

I have got high hopes for these four.

0:32:530:32:55

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

0:32:550:33:00

Having survived the MasterChef kitchen,

0:33:070:33:11

the celebrities are now on their way

0:33:110:33:13

to experience the pressures and demands of mass catering.

0:33:130:33:16

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

0:33:190:33:23

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

0:33:310:33:38

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

0:33:380:33:43

Welcome to Kingston University,

0:33:560:33:58

centre of academic excellence here in south-west London.

0:33:580:34:02

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

0:34:020:34:06

We are going to split you into two teams.

0:34:080:34:11

-The teams are Ade and Denise...

-Hooray!

0:34:110:34:15

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

0:34:150:34:20

Feed these students something decent. Feed their brains!

0:34:200:34:26

Lunch is at 1:15pm.

0:34:260:34:27

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

0:34:270:34:31

Good luck, off you go.

0:34:310:34:33

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

0:34:360:34:40

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

0:34:400:34:44

At Kingston, we have a very high standard

0:34:450:34:48

and that standard needs to be maintained today.

0:34:480:34:51

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

0:34:510:34:54

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

0:34:540:34:57

-Good luck.

-Thank you.

-OK, thanks.

0:35:000:35:03

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

0:35:130:35:17

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

0:35:210:35:25

chicken fillets, a variety of cheeses,

0:35:250:35:30

pasta and a selection of bread.

0:35:300:35:33

There is also a choice of vegetables

0:35:340:35:38

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

0:35:380:35:45

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

0:35:450:35:52

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

0:35:520:35:57

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

0:35:570:36:03

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

-Let's do a pudding.

0:36:030:36:07

Can we ask about the chicken and mince?

0:36:080:36:11

-I guess just one of us will get it.

-Yes. One each.

0:36:110:36:14

We're thinking chilli with the mince,

0:36:140:36:17

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

0:36:170:36:21

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

0:36:210:36:25

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

0:36:290:36:33

-You seem more decisive.

-Mince.

-We will have the chicken.

0:36:330:36:36

What are you going to do with the chicken?

0:36:360:36:39

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

0:36:390:36:43

John and Philips have decided on their menu,

0:36:470:36:50

-so make a start on their dishes.

-Chillies.

-Yes, got chillies.

0:36:500:36:54

They're mild ones.

0:36:540:36:55

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

0:36:570:37:00

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

0:37:000:37:06

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

0:37:060:37:10

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

0:37:120:37:15

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

0:37:150:37:18

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

0:37:210:37:25

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

0:37:250:37:30

-We have to go with these chicken fajitas.

-Go with it.

0:37:310:37:34

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

0:37:340:37:38

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

0:37:400:37:44

They can't have everything!

0:37:440:37:45

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

0:37:470:37:52

-So we can't even have chilli?

-No.

0:37:520:37:55

Maybe you can come to some arrangement.

0:37:550:37:57

You can ask the guys if they could change their vegetarian

0:37:570:38:00

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

0:38:000:38:07

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

-Yes.

0:38:070:38:11

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

-Go on.

0:38:110:38:16

-We need to take the pasta out the vegetarian.

-Out of ours?

-Yes.

0:38:160:38:20

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

0:38:200:38:23

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

-Yes.

-OK, let's get moving.

0:38:230:38:28

We really have to move it now,

0:38:280:38:30

because we have lost a lot of time there.

0:38:300:38:33

Ade and Denise have finally decided on their menu.

0:38:360:38:41

Ade will be in charge of making a chicken,

0:38:410:38:43

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

0:38:430:38:49

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

0:38:490:38:53

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

0:38:530:38:57

-And we can get it in the oven.

-And that's sorted.

0:38:570:38:59

Will you have time for your chicken bake after that

0:38:590:39:02

-and will I have time for my cheesy bake?

-We will find out.

0:39:020:39:05

I am happy now that I am buttering.

0:39:100:39:13

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

0:39:150:39:19

Let's see if we can get it right.

0:39:220:39:24

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

0:39:240:39:28

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

0:39:310:39:35

It is just trying to get the measurements right.

0:39:380:39:41

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

0:39:410:39:44

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

0:39:440:39:48

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

-Yes.

0:39:540:39:58

-Have you put all the fruit in?

-I have.

0:39:580:40:01

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

0:40:010:40:04

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

-Thank you, chef.

0:40:040:40:09

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

0:40:090:40:14

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

0:40:140:40:19

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

0:40:200:40:24

-Is that your bread and butter pudding?

-Yeah.

-That looks good.

0:40:280:40:32

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

0:40:320:40:36

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

0:40:360:40:39

-I reckon you will need another tray of that.

-Do you?

0:40:390:40:42

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

-OK, we should be doing that.

0:40:420:40:46

-Denise?

-Yeah?

-We have to make some more.

-OK.

0:40:460:40:50

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

0:40:520:40:56

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

0:40:560:41:00

They now have a third one on the way

0:41:000:41:02

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

0:41:020:41:04

-You need to go onto that bake now.

-I certainly do.

0:41:110:41:14

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

0:41:180:41:24

Nice and warm in there!

0:41:300:41:31

Is everyone listening?

0:41:330:41:35

-We have one hour for service.

-Yes, Chef.

0:41:350:41:39

John and Philips have nearly finished cooking their chilli beef.

0:41:400:41:45

-How is that tasting?

-Awful.

-Awful?

-Need a tin of tomatoes.

0:41:460:41:52

Awful.

0:41:550:41:59

-Nothing to it, is there?

-Nothing. Tastes of nothing.

0:41:590:42:02

-Maybe put some more bouillon in it, maybe?

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

-Yeah.

0:42:020:42:06

Let's taste this chilli now.

0:42:130:42:16

Better.

0:42:160:42:17

With time running out,

0:42:190:42:21

Denise is making an eight-litre batch of white sauce

0:42:210:42:24

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

0:42:240:42:29

-Have you got your vegetables done for this?

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

0:42:290:42:32

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

0:42:320:42:34

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

0:42:340:42:38

-Ade?

-Yeah.

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

0:42:390:42:43

because we're up against the clock.

0:42:430:42:45

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

0:42:450:42:48

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

0:42:480:42:51

With only 45 minutes left,

0:42:540:42:56

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

0:42:560:43:01

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

0:43:010:43:04

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

0:43:040:43:08

We had promise from Ade and Denise.

0:43:100:43:13

We have the most wonderful looking bread and butter puddings.

0:43:130:43:16

However, my concern right now for Denise and Ade

0:43:160:43:20

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

0:43:200:43:23

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

0:43:230:43:26

Phillips starts to whip the cream

0:43:310:43:33

for his team's meringue and berry dessert.

0:43:330:43:36

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

-Are you shouting at me, John?!

0:43:360:43:40

Whip it good, man! Whip it!

0:43:400:43:42

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

0:43:480:43:51

Right, cheers, man. Thanks.

0:43:510:43:53

Our caterers make a real effort.

0:43:580:44:00

The food's pretty good.

0:44:000:44:02

And it's important.

0:44:020:44:03

We expect people to work hard, they need refuelling.

0:44:030:44:08

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

0:44:080:44:12

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

0:44:120:44:15

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

0:44:150:44:19

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

0:44:190:44:22

There is now less than half an hour until service.

0:44:260:44:30

Ade is putting the finishing touches to his pasta.

0:44:330:44:37

-Very nice, chef. What do you think?

-Tastes quite nice. I quite like that.

-You like that? You'd eat it?

0:44:380:44:43

-Would you pay money for it?

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

-Not a lot!

0:44:430:44:49

But his team-mate is in real trouble.

0:44:490:44:52

-Denise?

-Yes, sir.

0:44:520:44:54

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

-I think

0:44:540:44:56

-you're right to be concerned.

-I'm right to be concerned.

0:44:560:44:58

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

0:44:580:45:02

-And we've still got veg to cook.

-Yeah, we do. The carrots...

0:45:020:45:05

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

-Yeah.

0:45:050:45:08

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

0:45:080:45:11

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

-Thank you.

0:45:110:45:14

-Are you with me?

-I'm with you!

-Oh!

0:45:140:45:16

Right, would you go and check the white sauce.

0:45:160:45:20

Go and check your white sauce.

0:45:200:45:21

Stir it round and tell me

0:45:210:45:23

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

0:45:230:45:25

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

-OK.

0:45:250:45:29

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

-OK.

0:45:310:45:34

-Better than shouting orders, isn't it?

-Yeah, all right, Ade.

0:45:340:45:38

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

0:45:440:45:47

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

0:45:470:45:53

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

0:45:530:45:57

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

0:46:010:46:07

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

0:46:070:46:11

Ratatouille's ready to go in the oven!

0:46:110:46:13

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

0:46:170:46:21

Because it's better than standing still.

0:46:210:46:24

It's just great.

0:46:240:46:26

Ooh!

0:46:290:46:31

Plaster, please. Sorry.

0:46:330:46:35

We've got a bad cut here.

0:46:350:46:37

First aider, please.

0:46:370:46:39

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

0:46:420:46:46

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

0:46:460:46:50

-Have you?

-And my knife slipped.

0:46:500:46:53

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

0:46:560:47:00

-Phillips, I've really cut myself badly.

-Phillips?

0:47:000:47:04

-It's bad.

-Is it bad bad?

-Yeah, bad bad. Might need a stitch.

-Lift your arm up a bit more.

0:47:040:47:09

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

0:47:090:47:13

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

0:47:130:47:20

-Right, just be careful.

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

0:47:250:47:30

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

0:47:300:47:34

These are just not going to be done.

0:47:370:47:40

They're going to be raw.

0:47:400:47:42

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

0:47:440:47:48

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

0:47:480:47:53

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

0:47:530:47:56

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

0:48:020:48:06

They've had more than enough time.

0:48:060:48:08

The whole thing about serving a bake

0:48:080:48:11

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

0:48:110:48:13

-Are you ready?

-Yeah. Go. Start with this one now.

0:48:130:48:17

-Is this going to be ready?

-Er, yes, Chef.

0:48:180:48:21

With all the vegetables ready,

0:48:210:48:23

Denise can finally bring her dish together.

0:48:230:48:26

-Keep going.

-Are you sure?

-Ah!

-Sorry, darling. You all right?

-It's all right, my love.

0:48:260:48:30

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

0:48:330:48:35

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

0:48:350:48:39

Right. Come on! Let's go!

0:48:410:48:43

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

0:48:430:48:48

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

0:48:480:48:53

Go, go.

0:49:020:49:04

-It was touch and go.

-It was, yeah!

0:49:150:49:18

-Hello!

-Hello. Can I have some pasta?

0:49:190:49:22

-That looks delicious, doesn't it?

-It does.

-There you go.

-Thank you!

0:49:220:49:27

-Cheers. Same for you?

-Yes.

0:49:270:49:29

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

0:49:290:49:34

Very popular at this time of year.

0:49:340:49:36

-There you go.

-Thank you.

-Cheers.

0:49:390:49:42

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

0:49:460:49:49

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

0:49:490:49:52

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

0:49:520:49:55

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

0:49:550:49:59

I really, really loved it.

0:49:590:50:01

Fantastic. Great combination of flavours, all well cooked.

0:50:090:50:12

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

0:50:120:50:15

-A good job from Ade.

-I like the taste of this dish.

0:50:150:50:18

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

0:50:180:50:22

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

0:50:220:50:25

That tastes good. Lovely dish.

0:50:250:50:27

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

0:50:300:50:34

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

0:50:370:50:42

-Three-cheesy bake.

-Can I have cheesy vegetable bake?

0:50:420:50:46

Cheese bake coming up.

0:50:460:50:47

-There you go. Enjoy.

-Thank you very much.

0:50:490:50:52

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

0:51:060:51:11

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

0:51:110:51:14

The potatoes are cooked nicely and I quite like the mushrooms

0:51:140:51:16

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

0:51:160:51:18

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

0:51:180:51:24

This has just failed its university course.

0:51:240:51:26

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

0:51:260:51:28

-What can I get you, mate?

-Chilli, please.

-Chilli? Yeah.

0:51:330:51:36

Tomato and cheese, isn't it?

0:51:360:51:39

John and Phillips' chilli beef with tortilla and salad

0:51:390:51:42

is in strong demand.

0:51:420:51:45

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

0:51:450:51:48

The beef chilli wrap was really, really nice.

0:51:540:51:56

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

0:51:560:51:59

Yeah, I won't be picking.

0:51:590:52:00

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

0:52:000:52:03

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

0:52:030:52:08

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

0:52:140:52:17

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

0:52:170:52:21

Colourful, imaginative and it tastes good.

0:52:210:52:24

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

0:52:240:52:26

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

0:52:260:52:29

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

0:52:290:52:33

I'm going to go for the vegetable ratatouille.

0:52:330:52:35

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

0:52:350:52:39

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

0:52:400:52:45

-What would you like?

-The ratatouille, please.

0:52:450:52:49

-There we go.

-Thanks a lot.

0:52:490:52:51

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

0:52:570:53:01

I'm really happy with what I got.

0:53:010:53:03

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

0:53:030:53:06

Nice change.

0:53:060:53:08

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

0:53:120:53:14

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

0:53:140:53:17

A hint of tomatoes about it.

0:53:170:53:19

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

0:53:190:53:21

The issue is the ratatouille is cooked too long

0:53:210:53:24

and all you can taste is tomato.

0:53:240:53:25

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

0:53:250:53:30

Not very much good about this, at all.

0:53:300:53:32

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

0:53:330:53:36

And then we need to get on with the dessert.

0:53:360:53:38

Ooh, that looks nice. Oh!

0:53:440:53:46

-Thank you very much.

-Enjoy.

-Enjoy.

0:53:530:53:56

-Hi!

-Hello.

0:53:560:53:58

-Bread and butter pudding for you?

-Yes, please!

0:53:580:54:00

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

0:54:000:54:05

Thank you.

0:54:050:54:06

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

0:54:160:54:20

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

0:54:200:54:24

-Some more?

-Please, Sir! May I have some more?

-Here you are, Oliver.

0:54:240:54:28

-Cream on it?

-Yes, please.

0:54:280:54:31

Thank you very much.

0:54:310:54:33

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

0:54:400:54:46

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

0:54:460:54:49

Good on Denise. Well done, Denise.

0:54:490:54:51

That is a decent bread and butter pudding.

0:54:510:54:54

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

0:54:540:54:58

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

0:54:580:55:01

That does it for me, John.

0:55:010:55:03

John and Phillips' meringue dessert is also selling well.

0:55:060:55:10

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

0:55:200:55:22

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

0:55:220:55:25

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

0:55:250:55:28

Great concept, bad follow-through.

0:55:340:55:36

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

0:55:360:55:40

That's it.

0:55:400:55:41

That needs a splash of fruit.

0:55:410:55:43

That is an anaemic pudding.

0:55:430:55:46

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

0:55:460:55:50

-Well done, mate.

-Thank you.

-Top man.

-Couldn't have done it without you!

0:55:500:55:55

It was good!

0:55:550:55:57

Well done! Weren't we brilliant?

0:55:570:56:00

-I've enjoyed it.

-Yeah, it was fun.

-Yeah.

0:56:000:56:02

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

0:56:040:56:08

They actually put together quite a decent lunch.

0:56:080:56:11

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

0:56:110:56:14

to make their mind up about what to cook,

0:56:140:56:17

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

0:56:170:56:20

They achieved a lot.

0:56:200:56:22

I have underestimated Ade.

0:56:220:56:24

He looked really quiet in that kitchen today,

0:56:240:56:26

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

0:56:260:56:30

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

0:56:320:56:36

We had people coming up for seconds,

0:56:360:56:38

which was just immensely flattering, really, you know.

0:56:380:56:41

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

0:56:420:56:44

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

0:56:460:56:51

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

0:56:510:56:56

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

0:56:560:57:00

just like my grandma's.

0:57:000:57:02

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

0:57:020:57:06

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

0:57:060:57:09

I think his issue is to be able to focus.

0:57:090:57:12

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

0:57:120:57:16

It was tough in that kitchen today.

0:57:180:57:20

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

0:57:200:57:23

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

0:57:230:57:27

I'm feeling...relieved.

0:57:280:57:31

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

0:57:320:57:37

But it's been a great achievement.

0:57:370:57:40

And I've thoroughly enjoyed it.

0:57:400:57:43

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

0:57:430:57:46

Nobody goes home, but, I tell you what,

0:57:460:57:48

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

0:57:480:57:52

Tomorrow, the pressure continues,

0:57:550:57:58

as the four celebrities battle to stay in the competition.

0:57:580:58:02

It's gone. Argh!

0:58:020:58:03

BANGING

0:58:030:58:06

That's a mistake, isn't it?

0:58:060:58:07

Yes! Ah!

0:58:090:58:11

(What have you done?)

0:58:150:58:16

OMG.

0:58:190:58:22

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0:58:460:58:49

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