0:00:03 > 0:00:05It's Celebrity MasterChef.
0:00:05 > 0:00:09We've got 16 celebs all hoping to show off their cooking talent.
0:00:11 > 0:00:14I'm a heady mixture of nerves and confidence.
0:00:17 > 0:00:20They've proved themselves in their own profession.
0:00:20 > 0:00:22Now let's see if they can cut it in the kitchen.
0:00:22 > 0:00:26I'm loving it right now, the whole MasterChef experience.
0:00:27 > 0:00:30I've absolutely relished what I've done so far
0:00:30 > 0:00:32so I'd really love to stay in.
0:00:34 > 0:00:36Cooking doesn't get tougher than this.
0:00:48 > 0:00:53These four celebrities are competing to become MasterChef Champion.
0:00:55 > 0:00:59This was a lucky break for me. I was bored of my cooking.
0:00:59 > 0:01:03I was looking for inspiration and I'm finding it.
0:01:03 > 0:01:06The competition, so far, is a lot tougher than I thought.
0:01:06 > 0:01:09The learning curve is so huge, so huge on this.
0:01:11 > 0:01:15When I agreed to do this, I thought, "Yeah, I know how to cook.
0:01:15 > 0:01:17"That'll be quite good fun."
0:01:17 > 0:01:21But I found the experience rather nerve-racking.
0:01:21 > 0:01:24I want to win, I wouldn't have entered this competition
0:01:24 > 0:01:28if I didn't want to win, that's my focus and that's my goal.
0:01:28 > 0:01:30So our celebs have been through quite a bit so far.
0:01:30 > 0:01:35We've put them through their paces. It's their chance now to shine.
0:01:35 > 0:01:37I think we need to push them a little bit harder,
0:01:37 > 0:01:41give them a bit of mentoring, a bit of tutoring but also test them.
0:01:46 > 0:01:50Today, the celebrities are being sent out in pairs
0:01:50 > 0:01:54to experience their first lunchtime service in a restaurant kitchen.
0:01:56 > 0:01:59Cooking to a high standard in a very upmarket restaurant...
0:02:01 > 0:02:02..is terrifying.
0:02:04 > 0:02:08This is the first time I'll be cooking food for the paying public.
0:02:08 > 0:02:10Let's hope they want to pay.
0:02:13 > 0:02:15ADE: It depends what kind of chef he is, really.
0:02:15 > 0:02:18Depends what kind of chef he is, that does make it different.
0:02:18 > 0:02:19Cos if he was a big, horrible,
0:02:19 > 0:02:22shouty chef then it could be a really horrible day.
0:02:22 > 0:02:23That's going to be a horrible day.
0:02:25 > 0:02:29John and Denise are in London's financial district.
0:02:29 > 0:02:34They'll be working at contemporary Italian restaurant L'Anima.
0:02:42 > 0:02:46John, Denise, buongiorno. My name is Francesco Mazzei.
0:02:46 > 0:02:48We're expecting a very busy service today.
0:02:48 > 0:02:51The standards are very, very high over here
0:02:51 > 0:02:52so I'm expecting a lot from you.
0:02:52 > 0:02:55- Are you guys ready? - BOTH: Yes, Chef.- Perfect, let's go.
0:02:56 > 0:02:59I am a chef. I've never been easy-going in my life.
0:02:59 > 0:03:01If I get easy, things aren't going to work
0:03:01 > 0:03:04so I'm going to be tough enough and a bit of pressure helps.
0:03:04 > 0:03:06What we're doing is we're going to sear the fish
0:03:06 > 0:03:09and then we finish in the oven for a few minutes, OK?
0:03:10 > 0:03:14Actress Denise will be responsible for the wild sea bass
0:03:14 > 0:03:18with beetroot puree, a broad bean, pea and onion salad,
0:03:18 > 0:03:21pea shoots and a potato galette.
0:03:23 > 0:03:25OK?
0:03:25 > 0:03:27Nice.
0:03:27 > 0:03:29I like my fish to be slightly pink in the middle, OK?
0:03:29 > 0:03:32Just always a little bit pink in the middle, OK, just the way I like.
0:03:37 > 0:03:41- Happy?- Beautiful.- Then beautiful broad beans and peas, OK?
0:03:41 > 0:03:44Look at the colour of this dish.
0:03:44 > 0:03:46And then this beautiful potato crust
0:03:46 > 0:03:49and that's what I want you to achieve.
0:03:49 > 0:03:53- I'm expecting you to send this dish away absolutely spot-on.- Yes, Chef.
0:03:53 > 0:03:56- Are you up for that? - I'm up for that.- Fantastic.
0:03:56 > 0:03:58Come on, let's crack on now, let's do the mise en place.
0:04:01 > 0:04:04I'm not feeling nervous, I'm feeling very, very alert.
0:04:04 > 0:04:09I think the most difficult thing is going to be the timing,
0:04:09 > 0:04:13getting the fish perfect and getting the plate beautiful.
0:04:13 > 0:04:16You've seen my plates, I've got a long way to go.
0:04:18 > 0:04:21Touch, touch how thin it has to be.
0:04:21 > 0:04:24- Wow.- OK?
0:04:24 > 0:04:28- It's a paper, expensive paper. Eh? - Yeah.- Good, perfect.
0:04:30 > 0:04:34Actor John has been put in charge of the tortelli filled with
0:04:34 > 0:04:38burrata cheese, served with hazelnut and sage brown butter.
0:04:38 > 0:04:41In this restaurant, we don't pre-cook pasta,
0:04:41 > 0:04:42we do everything a la minute
0:04:42 > 0:04:46so every single tortelli, you're going to close them by order.
0:04:46 > 0:04:48- That make sense, John?- Yes.
0:04:48 > 0:04:51OK and before you stick, make sure the air inside goes out.
0:04:51 > 0:04:55- If you keep some air inside, it will explode while it's cooking.- Yeah.
0:04:55 > 0:05:00- So use this technique here. Fold it and then stick it together.- OK.- OK?
0:05:00 > 0:05:03- Easy.- Yeah. - You sure?- I think.
0:05:03 > 0:05:06THEY LAUGH
0:05:08 > 0:05:12- It'll be three minutes. Three minutes will be absolutely fine.- OK.
0:05:12 > 0:05:15As a starter portion, three, main course portion, five,
0:05:15 > 0:05:17a la minute, OK?
0:05:17 > 0:05:18- Yeah.- Good.
0:05:20 > 0:05:24On a plate. Very, very, very simple.
0:05:24 > 0:05:27Brown butter on top, on top.
0:05:27 > 0:05:30Hazelnut, it'll be around, OK?
0:05:30 > 0:05:34There you go, the beautiful tortelli with hazelnuts and sage.
0:05:34 > 0:05:37- John, very simple dish. A lot's going on here and lots to do.- Right.
0:05:37 > 0:05:38- OK?- Yep.
0:05:38 > 0:05:41Please, crack on, do the filling, do the pasta and they're ready to go.
0:05:41 > 0:05:43- That's it.- OK.
0:05:47 > 0:05:49It's very, very intricate and what worries me
0:05:49 > 0:05:51is this is like a best seller here
0:05:51 > 0:05:55so I would imagine the orders are going to come in thick and fast.
0:05:55 > 0:05:59It looks so easy, but if you put too much egg on it...
0:06:01 > 0:06:02..it splits.
0:06:02 > 0:06:05I think John has got a tricky, tricky dish.
0:06:05 > 0:06:08I mean, you have to have a kind of technique to turn that tortelli,
0:06:08 > 0:06:11to roll that tortelli, and the most important thing,
0:06:11 > 0:06:14they're going to be done a la minute so I think he will panic a bit.
0:06:15 > 0:06:20The pasta's split so that'll leak when it goes in the pan.
0:06:20 > 0:06:21That's not going to work.
0:06:25 > 0:06:27Down at Bankside,
0:06:27 > 0:06:32Ade and Phillips will be working at modern British restaurant The Swan.
0:06:36 > 0:06:40Service will be run by Head Chef Simon Cotterill.
0:06:40 > 0:06:43- Morning, gentlemen. How are you today?- Morning, how are you?
0:06:43 > 0:06:44My name's Simon.
0:06:44 > 0:06:46We're going to have a busy lunch
0:06:46 > 0:06:49so I'm expecting the best like I would all my guys.
0:06:49 > 0:06:51Let's have a good day. Let's go, follow me.
0:06:54 > 0:06:57- Just get it soaked down about three or four minutes...- Yeah.
0:06:57 > 0:06:59..and then we'll put it in the oven.
0:06:59 > 0:07:03Triple Jumper Phillips will be responsible for the duck breast
0:07:03 > 0:07:07served with kale, baby turnips, cubes of quince,
0:07:07 > 0:07:11duck hash and a red wine sauce.
0:07:12 > 0:07:15And with the duck, straight down the middle.
0:07:15 > 0:07:20- This is the pinkness I need it at. - OK.- So I expect this every time, OK?
0:07:20 > 0:07:21Get your kale.
0:07:26 > 0:07:31And with the duck, sit that one like that. Basically, on and around.
0:07:31 > 0:07:35This is how I expect it every time otherwise I'll give it back to you.
0:07:35 > 0:07:36OK?
0:07:37 > 0:07:38I'm looking forward to it.
0:07:40 > 0:07:42It was so easy for the chef, it just comes naturally.
0:07:42 > 0:07:44He knew what he was doing, a couple of minutes in there,
0:07:44 > 0:07:47throw the duck in the oven, it just... You need six pairs of hands
0:07:47 > 0:07:49to be able to keep everything going at the same time
0:07:49 > 0:07:52but I want to do a good job, I really want to do a good job.
0:07:52 > 0:07:53This is a real test.
0:07:55 > 0:07:58HE FEIGNS SOBBING
0:07:58 > 0:07:59No tears today.
0:08:01 > 0:08:03Season the beef fillets.
0:08:03 > 0:08:06- OK. Straight on the grill. - Do we time that?
0:08:06 > 0:08:08- It depends how the customer wants it.- Yeah.- OK?
0:08:08 > 0:08:11They have it medium rare, medium, well done,
0:08:11 > 0:08:12however they want it, we give it to them.
0:08:14 > 0:08:17Comedian Ade will be in charge of the fillet of beef
0:08:17 > 0:08:19topped with bone marrow,
0:08:19 > 0:08:24served with black cabbage, potato dumplings, beetroot cubes
0:08:24 > 0:08:25and a beef sauce.
0:08:25 > 0:08:27And the marrow will melt in the pan, OK?
0:08:27 > 0:08:30So we have to get it before it melts.
0:08:30 > 0:08:33Yeah, and not forgetting about your beef fillet either. OK?
0:08:33 > 0:08:37This one, at the moment, is just over rare.
0:08:37 > 0:08:39You got your cabbage, OK, toss it off.
0:08:41 > 0:08:43Yeah, that looks easy(!)
0:08:51 > 0:08:54- And that's your dish. - It looks lovely.
0:08:54 > 0:08:56How fast do the orders come?
0:08:56 > 0:08:59- How many can you be doing at once? Ten?- How long's a piece of string?
0:08:59 > 0:09:02More? Oh, right. I wonder whether I should have clocks out.
0:09:02 > 0:09:05I've got a timer. If you want a timer, that's no problem at all.
0:09:05 > 0:09:07- A few so that I know which one's which.- I've only got one.- Have you?
0:09:07 > 0:09:09SIMON LAUGHS
0:09:10 > 0:09:13- Where's the nearest... - Exit.- ..clock?
0:09:13 > 0:09:15"Exit."
0:09:15 > 0:09:17THEY LAUGH
0:09:17 > 0:09:20I've never cooked a piece of beef that big before.
0:09:20 > 0:09:24This is enormous, so getting it warm to the middle is quite a feat.
0:09:24 > 0:09:27And to learn that you can do that in only eight minutes.
0:09:27 > 0:09:30My mum would be surprised, she'd have it in for an hour and a half.
0:09:45 > 0:09:46The calm before the storm.
0:09:49 > 0:09:52OK, winter salad, due caviar,
0:09:52 > 0:09:54le crouton... due tortelli large.
0:09:54 > 0:09:56Yes, Chef.
0:09:58 > 0:10:03John's first up, and he must now make and cook his tortelli to order.
0:10:05 > 0:10:06It's gone, ah.
0:10:07 > 0:10:09OK, guys, we're rocking now.
0:10:09 > 0:10:13- Two small tortelli, one veal, one sea bass.- ALL: Yes, Chef.
0:10:13 > 0:10:15Come on, John, come on, Denise, we're running.
0:10:24 > 0:10:26- No, you see, it's going. - John, how are you there?
0:10:26 > 0:10:29- It's OK, it's because that...- This is no good.- No, that's no good.
0:10:29 > 0:10:33- This is no good. You break that? - That's the pasta splitting.
0:10:33 > 0:10:35- Right, you know why? Because it's too dry.- OK.- It gets too dry.
0:10:35 > 0:10:37Start again, start again.
0:10:37 > 0:10:39You're going to eat that later, start again.
0:10:41 > 0:10:43John, come on, easy, easy, yeah?
0:10:43 > 0:10:46John, you should put your hands on, yeah? Come on, come on.
0:10:46 > 0:10:48While I'm doing so you can learn. Come on, come on.
0:10:50 > 0:10:51Yeah. Turn it.
0:10:52 > 0:10:54Right, OK, that's it.
0:10:55 > 0:10:57So two more by yourself.
0:10:57 > 0:11:00Get the paper and do it. Nando, keep an eye, please.
0:11:00 > 0:11:03Chef's not happy because, um...
0:11:03 > 0:11:05See, look.
0:11:05 > 0:11:07Start again.
0:11:07 > 0:11:09Just back to the drawing board, really.
0:11:09 > 0:11:11It's just this big one here.
0:11:12 > 0:11:15I've got five sea bass on order.
0:11:15 > 0:11:18Two for one table, they've got to look identical.
0:11:25 > 0:11:28Yes, brava. OK, go in the oven now, go in the oven.
0:11:28 > 0:11:32- Sauce, more fluid and a little bit less, OK?- Yes.- Well done.
0:11:38 > 0:11:42I'm starting to feel a lot more pressure now. It's all very real.
0:11:44 > 0:11:46- Are you ready in two minutes, Denise?- Two minutes, Chef.
0:11:46 > 0:11:48- Two minutes, yeah? - Yes, Chef.- Spot-on.
0:11:58 > 0:12:00Pea shoots, darling? You got pea shoots there coming?
0:12:00 > 0:12:02- Pea shoots are coming.- Good.
0:12:05 > 0:12:09OK, cool, brava. So far, I'm happy. OK, good. OK, let's go.
0:12:09 > 0:12:1246, one roast potato, two sea bass, come on.
0:12:12 > 0:12:15OK, darling, you've got a few more to prepare for me, yeah?
0:12:15 > 0:12:17Don't rest, don't rest, don't rest.
0:12:18 > 0:12:20He said it was OK.
0:12:21 > 0:12:23The heat's on now.
0:12:25 > 0:12:30Denise is on a roll, but John's still not got his dish out.
0:12:30 > 0:12:34- John, how long for that tortelli, John?- One minute, Chef.
0:12:35 > 0:12:38I want my tortelli here now, come on. Come on, John.
0:12:38 > 0:12:42Cheese underneath, cheese on top and then brown butter, OK?
0:12:42 > 0:12:44Is it starter or main?
0:12:44 > 0:12:47It is a main. Large tortelli, five, five.
0:12:49 > 0:12:51Some more cheese on top, cheese on top.
0:12:55 > 0:12:58- What have you missed there? - The hazelnut and the sage.
0:12:58 > 0:12:59OK, cool, go, go.
0:13:04 > 0:13:06OK, listen, less butter, look at that.
0:13:06 > 0:13:08- OK.- Less butter, OK.- Right.
0:13:10 > 0:13:15Chef said it was OK, but I'm going to hopefully improve it this time.
0:13:22 > 0:13:25Over at Bankside, the restaurant is full,
0:13:25 > 0:13:29and Ade is inundated with orders for his beef fillet.
0:13:29 > 0:13:32I've got, um... What have I got?
0:13:32 > 0:13:36I've got two medium rare, one medium and one medium well.
0:13:36 > 0:13:38Medium well?
0:13:40 > 0:13:43Check on, two duck breast, both medium rare,
0:13:43 > 0:13:45one beef fillet medium, two chips.
0:13:46 > 0:13:48ALL: Yes, Chef.
0:13:52 > 0:13:54I'm far too panicked now.
0:13:56 > 0:13:58And I've lost all thread.
0:13:59 > 0:14:03In the few minutes his beef takes to cook,
0:14:03 > 0:14:06Ade still has to fry his dumplings and bone marrow.
0:14:07 > 0:14:11Nine away, 22 now, guys. Ade, that's you. Yes, Chef.
0:14:16 > 0:14:19PANS CLATTER
0:14:19 > 0:14:20Oh, that's a mistake, isn't it?
0:14:24 > 0:14:26What do we do with that? It hit the floor.
0:14:26 > 0:14:29All right, get some fresh ones on.
0:14:29 > 0:14:32Everything was working very well and working to plan
0:14:32 > 0:14:35so now it's just, um, just complete panic now.
0:14:36 > 0:14:39Well, obviously, that's going to put him behind because he's got
0:14:39 > 0:14:41quite a few checks on, so he's going to have to get a move on.
0:14:43 > 0:14:46While Ade starts from scratch,
0:14:46 > 0:14:49Phillips is juggling five duck orders.
0:14:49 > 0:14:51Phillips, how are you getting on?
0:14:51 > 0:14:54- Doing all right, I need to pick it up a little bit.- Yeah?
0:14:54 > 0:14:58You got all your components working? You got your ducks on?
0:14:58 > 0:14:59Got enough ducks on?
0:14:59 > 0:15:04All right, I need one, two, three...four, five.
0:15:04 > 0:15:07All right, so you're all over it, good.
0:15:08 > 0:15:09- OK.- Thank you, Chef.
0:15:11 > 0:15:16I'm under control now. I've got everything on, so I think I'm good.
0:15:20 > 0:15:23Phillips, how long table one? Two duck breasts, medium rare.
0:15:23 > 0:15:26- Um, two minutes, Chef. - Two minutes?
0:15:26 > 0:15:29Ade, can you do table one in two minutes? No, Chef.
0:15:29 > 0:15:32You two need to talk to each other cos otherwise his meat's
0:15:32 > 0:15:34going to be ready and you're not going to be ready
0:15:34 > 0:15:36and his meat's going to be overcooked, OK?
0:15:36 > 0:15:39- Table one, we need about ten minutes on that.- You need ten minutes?- Yeah.
0:15:39 > 0:15:41OK, you two need to talk to each other, yeah? Yes, Chef.
0:15:41 > 0:15:44ADE: Table two, I'll be ready in about two minutes.
0:15:45 > 0:15:46Come on, turn over.
0:15:49 > 0:15:53- Phillips! Yes, Chef? Are you ready on table two?- Are you ready, Ade?
0:15:53 > 0:15:55- Table two? - I'm practically ready.
0:16:02 > 0:16:08- That's it, sauce it. On and around. OK, on the tray.- Yes, Chef.
0:16:08 > 0:16:10- Let's get it out. - Ow, ow, ow.
0:16:13 > 0:16:16- Ade's ready.- Ready, Chef. - That's it.
0:16:16 > 0:16:18Looks good.
0:16:18 > 0:16:21Brings it back from dropping all three on the floor before.
0:16:21 > 0:16:26- OK, Phillips.- Yes, Chef?- That's OK, but we can get better on that, yeah?
0:16:26 > 0:16:28- Yes, Chef. - Right, service, let's go!
0:16:29 > 0:16:32Right, main away, table one!
0:16:32 > 0:16:35Fast pace, boy. I'm used to working at speed, but this is ridiculous.
0:16:38 > 0:16:42Back in the City, it's an hour into service
0:16:42 > 0:16:45and John is plating more of his delicate tortelli.
0:16:45 > 0:16:47Right, fine. Cheese.
0:16:47 > 0:16:49I need one tortelli to go with that sea bass, yeah?
0:16:49 > 0:16:50Quick, quick, quick, quick.
0:16:54 > 0:16:59- How long the tortelli, John?- Er, 30 seconds, Chef.- Wow. Are you sure?
0:16:59 > 0:17:02- Er, no.- OK, good, so tell me the right time then.
0:17:02 > 0:17:05- Er, one minute, Chef.- Good. Don't waste my time.
0:17:11 > 0:17:12It's gone.
0:17:13 > 0:17:17- What's going on there? What's happened?- It's split.
0:17:17 > 0:17:20- Oh, no. For the VIP table? - Well, I've put three more in.
0:17:20 > 0:17:23- Are you sure?- Yeah, yeah, three in. - What do we do with this then?
0:17:23 > 0:17:26It's a disaster here. What should we do here? OK, three more, come on.
0:17:26 > 0:17:29- There's three in, Chef.- No, leave it. I'm not giving that.
0:17:29 > 0:17:31Come on, let's do again. Where is your butter?
0:17:31 > 0:17:32Are you burning your butter there now?
0:17:32 > 0:17:35Look, it's not even boiling, this water.
0:17:35 > 0:17:37Look, this one is boiling, this one is not boiling.
0:17:37 > 0:17:40- Why you put it there? OK?- OK, Chef.
0:17:40 > 0:17:43Three, four, five, six, that's it.
0:17:43 > 0:17:44Don't touch it now.
0:17:44 > 0:17:48Nothing can prepare you... for this maelstrom...
0:17:48 > 0:17:51of craziness, really.
0:17:53 > 0:17:55Across the kitchen,
0:17:55 > 0:17:59Denise is trying to manage the timings of five sea bass.
0:17:59 > 0:18:05OK, five minutes, 43 and 31, and six minutes, 73. Yes, Chef.
0:18:11 > 0:18:15I forgot to put the timer on so I'm going to have to do it by eye.
0:18:15 > 0:18:19Look, I didn't start the timer. I will check them.
0:18:19 > 0:18:22- Denise, how we doing there? All good?- Yes, Chef.- Good.
0:18:24 > 0:18:26There is a lot of sea bass selling today
0:18:26 > 0:18:29so it's a lot going on and to keep the timing, two, three, four,
0:18:29 > 0:18:33five, six minutes, it's not easy, so I'm actually quite happy.
0:18:33 > 0:18:36I'm not going to help you, darling.
0:18:52 > 0:18:54- Are you happy with this? - I'm not sure yet.
0:18:54 > 0:18:56- I'm happy.- Thank you. - Good.
0:18:59 > 0:19:03Denise, this the best you did so far, OK? I'm happy. Brava, brava.
0:19:03 > 0:19:04Thank you.
0:19:06 > 0:19:07Well happy.
0:19:12 > 0:19:15Only 45 minutes of service remain,
0:19:15 > 0:19:20and Phillips and Ade are trying to clear their mountain of orders.
0:19:20 > 0:19:24Gentlemen, how long for table one and table four?
0:19:24 > 0:19:27Um, medium rare.
0:19:27 > 0:19:29How long, guys? Give me a time.
0:19:29 > 0:19:32Er, I can do that in about two or three minutes.
0:19:32 > 0:19:34Is that OK for you, Phillips?
0:19:34 > 0:19:36Two duck breast, medium rare, in two minutes?
0:19:40 > 0:19:45- I'm waiting on the duck, Chef. - So how long?- Give me five minutes.
0:19:45 > 0:19:49Five minutes so, Natasha, can you give Phillips a hand, please?
0:19:49 > 0:19:52He's obviously going down a little bit over there.
0:19:53 > 0:19:54PHILLIPS: This needs more time.
0:19:56 > 0:19:57They both do.
0:20:00 > 0:20:03That's cooking really slowly in there.
0:20:08 > 0:20:12- So which is which, Ade?- The one here...which one are we looking for?
0:20:12 > 0:20:13One medium, two medium rare.
0:20:13 > 0:20:17- Yeah, these are the two medium rare and this is the medium here.- OK.
0:20:18 > 0:20:19Right, let's go.
0:20:24 > 0:20:26- Ade, that's much better. - Thank you, Chef.
0:20:27 > 0:20:31When you're in your own kitchen at home, there isn't a load of
0:20:31 > 0:20:34other people running around getting in your way
0:20:34 > 0:20:37and it's up to you to decide when the food is ready.
0:20:37 > 0:20:42When you're here, you don't really have power over anything.
0:20:52 > 0:20:54- Make these ones good ones, yeah? - Yes, Chef.
0:20:57 > 0:20:59- Keep the plate tidy, yeah? - Yes, Chef.
0:21:01 > 0:21:04- Phillips, this is much better. - Thank you, Chef.- Let's go, service.
0:21:07 > 0:21:09I was rushing a little bit
0:21:09 > 0:21:11so my presentation on the plate wasn't that tidy,
0:21:11 > 0:21:15I just wanted to get the food out, but last one was a little bit better.
0:21:18 > 0:21:21Well done, guys. That's a good end to the day.
0:21:21 > 0:21:23You've done a good service
0:21:23 > 0:21:26- so let's clean down and that's it. Well done.- Thank you.
0:21:26 > 0:21:27- Thank you, Chef.- Really enjoyed it.
0:21:33 > 0:21:39- OK, last order, guys! One sea bass, one tortelli large.- ALL: Yes, Chef.
0:21:39 > 0:21:42John, you and Denise communicate now. Yes, Chef. Go, come on.
0:21:53 > 0:21:57- John, sea bass ready. - Sea bass ready, right.
0:22:12 > 0:22:14Come on, John, quick, quick, quick.
0:22:17 > 0:22:21- OK, good. I'm very happy about your last dish, OK?- OK, thank you, Chef.
0:22:21 > 0:22:22- Well done.- Thank you.
0:22:33 > 0:22:37Are you happy about that? Do you feel confident about that?
0:22:37 > 0:22:40- Yes, I do, Chef.- Good, well done, I like it. OK, let's go, 41, please.
0:22:43 > 0:22:45- Thank you.- You're welcome.
0:22:48 > 0:22:51It's been a tricky service, yes.
0:22:52 > 0:22:54John, we give him a very difficult dish
0:22:54 > 0:22:56and overall, the guy did a good job.
0:22:57 > 0:23:01Today was incredibly tough. A lot tougher than I imagined, actually.
0:23:01 > 0:23:04That pasta is a nightmare.
0:23:04 > 0:23:06Denise, she was impressive.
0:23:06 > 0:23:10The cooking of that fish and 12 of those, it was spot-on.
0:23:12 > 0:23:16I have had a wonderful time. I have no voice left.
0:23:16 > 0:23:20I've been praised, which was way beyond my expectation.
0:23:22 > 0:23:25I think it helps being a woman in an Italian kitchen.
0:23:31 > 0:23:34Ade seemed a bit muddled at the start.
0:23:34 > 0:23:37Obviously, him dropping the food on the floor did send him down a bit,
0:23:37 > 0:23:39but he pulled it back and done a good job.
0:23:41 > 0:23:43I'm not sure whether I impressed the chef today.
0:23:45 > 0:23:48He didn't get too cross so I'm taking that as a compliment.
0:23:51 > 0:23:53Phillips did look a bit lost with his communication
0:23:53 > 0:23:56and his timings but in the end, you know,
0:23:56 > 0:23:59he pulled the last table through and done an OK job.
0:24:00 > 0:24:03In at the deep end, a professional kitchen,
0:24:03 > 0:24:05it's going to be fast-paced with mayhem and it was.
0:24:07 > 0:24:10Such an adrenaline rush and that is amazing,
0:24:10 > 0:24:12it's such a great experience.
0:24:13 > 0:24:17Service may be over, but there is no let-up, as the celebrities now
0:24:17 > 0:24:22return to MasterChef headquarters for their next challenge.
0:24:24 > 0:24:28Three very important lessons that I learnt from the outside challenges -
0:24:28 > 0:24:32teamwork, communication and, most important of all,
0:24:32 > 0:24:37the timing, so I'll try and bring that into the MasterChef kitchen today.
0:24:37 > 0:24:40I'm feeling quite happy.
0:24:40 > 0:24:44I won't say resigned to fail and I won't say confident of success,
0:24:44 > 0:24:46I'm sort of in the middle of those two things.
0:24:47 > 0:24:49Although I've failed at some things,
0:24:49 > 0:24:52I'll just have to put that aside and move on, really,
0:24:52 > 0:24:56but I have really put a lot into this and I hope it shows.
0:24:56 > 0:25:00My heart's pumping really hard every time I go out
0:25:00 > 0:25:03and face a new challenge but I love that.
0:25:03 > 0:25:05It's a world apart from what I do on a day-to-day basis
0:25:05 > 0:25:09and it's nice to go out there and kind of have to think on my feet.
0:25:19 > 0:25:21Welcome back.
0:25:22 > 0:25:26We've now got for you a good, old-fashioned MasterChef invention test,
0:25:26 > 0:25:29but you are working in teams
0:25:29 > 0:25:33and we need to see that you are making progress.
0:25:33 > 0:25:37We're going to ask you to make for us one main course and one dessert
0:25:37 > 0:25:40from the set of ingredients you've got in front of you.
0:25:40 > 0:25:43You'll have ten minutes to plan your dish.
0:25:43 > 0:25:47We want style, we want elegance, we want sophistication.
0:25:47 > 0:25:49Off you go.
0:25:49 > 0:25:50Right.
0:25:50 > 0:25:52How are you on desserts?
0:25:52 > 0:25:55- I'm not good with desserts. - What have we got there?
0:25:55 > 0:26:01Their ingredients include - guinea fowl, chestnuts, cider,
0:26:01 > 0:26:06wild mushrooms, carrots, cabbage,
0:26:06 > 0:26:08pumpkin, shallots,
0:26:08 > 0:26:12cranberries and puff pastry.
0:26:12 > 0:26:16- Is this chestnuts?- Yes.- Pumpkin and chestnut tart for pudding?
0:26:16 > 0:26:18That sounds gorgeous.
0:26:19 > 0:26:22Thing is not to get too many ingredients
0:26:22 > 0:26:24so then they can't taste what it is.
0:26:24 > 0:26:28- We could make a sauce out of the cranberries, possibly.- Yeah.
0:26:28 > 0:26:31Oh, what about a chestnut and potato mash? Would that work?
0:26:31 > 0:26:33I've never done that.
0:26:33 > 0:26:36- DENISE:- Are we agreed that we're going to pan-fry the breasts?
0:26:36 > 0:26:37Two breasts. Why don't you...?
0:26:37 > 0:26:41You could stick the leg in as well, give it a bit of flavour.
0:26:41 > 0:26:44We can use this as part of a sauce, can't we?
0:26:45 > 0:26:47Absolutely, it'd be a shame to waste them.
0:26:47 > 0:26:49I would tend to do them with cream, that's what I would do.
0:26:49 > 0:26:52Yeah, well, that's the obvious choice, let's go a bit different.
0:26:52 > 0:26:54I don't know, I say stay down the line.
0:26:57 > 0:26:59OK, ten minutes are up.
0:27:00 > 0:27:04One hour. Ladies and gentlemen, something delicious, please.
0:27:04 > 0:27:08- Let's cook.- Talk to me all the way through the prep.
0:27:12 > 0:27:15- ADE:- How are you feeling? I'm feeling quite happy about it, actually.
0:27:15 > 0:27:18I'm quite confident with the guinea fowl breast,
0:27:18 > 0:27:20I know it doesn't take long.
0:27:25 > 0:27:29- Do you know what? Can we not go for leg?- Yeah, do you want to go for leg?
0:27:29 > 0:27:32- Do it with the leg.- Yeah, leg's better.- Yes, do it with the leg.
0:27:35 > 0:27:37What are you doing?
0:27:37 > 0:27:40I don't know, I've never butchered an uncooked bird before.
0:27:40 > 0:27:42I'm trying to get the legs off.
0:27:44 > 0:27:47- I'm used to working with rubber ones.- What have you done to that?
0:27:49 > 0:27:53One of the things I've learned from the outside catering
0:27:53 > 0:27:55and the restaurant experience
0:27:55 > 0:27:58is working at speed, communicating, listening.
0:28:00 > 0:28:02If something goes horribly wrong,
0:28:02 > 0:28:04correcting it as quickly as possible.
0:28:06 > 0:28:10I'm a bit chaotic and it's part of who I am
0:28:10 > 0:28:15but there's no room for any chaos in the MasterChef kitchen today.
0:28:19 > 0:28:22- What are you going to cook for us, guys?- We're going to do...
0:28:22 > 0:28:26My idea and I think we're still working on it,
0:28:26 > 0:28:28we're pan-frying the guinea fowl.
0:28:28 > 0:28:31We've gone for the legs, not the breasts.
0:28:31 > 0:28:33We're going to make a sauce using the mushrooms.
0:28:33 > 0:28:36- And dessert, what is it?- Pumpkin...
0:28:36 > 0:28:38It's a pumpkin and chestnut tart.
0:28:38 > 0:28:41Oh, it's a tart now, not a pie?
0:28:41 > 0:28:43- It'll be open.- OK, it's a tart.
0:28:43 > 0:28:47Then we're going to experiment with what flavour goes with it
0:28:47 > 0:28:48cos I would say that it'd be quite dry
0:28:48 > 0:28:50so I've done some cranberries to try.
0:28:50 > 0:28:53We've sweetened some cranberries, just in case.
0:28:53 > 0:28:56- If you're not sure, don't do it. - Good advice.
0:28:56 > 0:28:58I fear the cranberry because it kind of...
0:28:58 > 0:29:02- This is going swimmingly, isn't it?- No.- No.
0:29:02 > 0:29:05As yet, I would say we're out of our depths.
0:29:05 > 0:29:07Let's see if we can come up with something.
0:29:07 > 0:29:09Would it be fair to say that you might have a bit of an issue
0:29:09 > 0:29:12with teamwork cos you're not quite sure how the team works?
0:29:12 > 0:29:14Well, we seem to know, we have a kind of a psychic thing
0:29:14 > 0:29:17going on, you know, I think it's almost like we're telepaths.
0:29:17 > 0:29:20It's like aliens cooking.
0:29:20 > 0:29:22You're not wrong there, it is like aliens cooking!
0:29:29 > 0:29:31- DENISE:- Can you tell me what you're doing there?
0:29:31 > 0:29:34I'm getting all the moisture out of it cos it's way too wet.
0:29:34 > 0:29:37John and Denise are not communicating at all.
0:29:37 > 0:29:40He says they're communicating through telepathy. Yeah, right.
0:29:40 > 0:29:43Actually, what that means is they're not actually speaking to each other.
0:29:43 > 0:29:46I'm not sure how they're going to do it or how it's going to finish.
0:29:46 > 0:29:50- What's in here? Cabbage?- Yeah. - Well, then cook it in this. Yeah?
0:29:50 > 0:29:51- No.- No?
0:29:51 > 0:29:54We have got Denise however cooking legs of guinea fowl with
0:29:54 > 0:29:58a mushroom sauce, some cabbage and some lovely baby carrots.
0:29:58 > 0:30:00It could be a really delicious main course.
0:30:05 > 0:30:07That isn't acceptable, John.
0:30:07 > 0:30:10It's just not acceptable and it's not going out.
0:30:10 > 0:30:11I'm not putting my name to that.
0:30:11 > 0:30:14I'm going to make a few brick ones, I'm going to put them on the top...
0:30:14 > 0:30:17No, it'd be awful though. It's not a pie any more, is it?
0:30:17 > 0:30:20No, but you haven't got a pie dish and that is not going to make a pie.
0:30:20 > 0:30:24Teams, you're halfway! You are halfway!
0:30:36 > 0:30:39- That better?- Yeah. It's just got a little taste of it.
0:30:39 > 0:30:42Working as a team is different from being an athlete.
0:30:42 > 0:30:45I'm on a runway by myself, I'm jumping in the sandpit by myself
0:30:45 > 0:30:47and it is literally me against the measuring tape
0:30:47 > 0:30:50so it's a new experience and it's enjoyable.
0:30:50 > 0:30:54- JOHN: You seem to be getting on quite well, you two.- Yeah.
0:30:54 > 0:30:59We're working well as a team, eh? Aren't we? Well, I thought we were.
0:30:59 > 0:31:00Ow!
0:31:01 > 0:31:04Never do that to an Olympic athlete.
0:31:04 > 0:31:09I think I'm a very...confident, proficient cook.
0:31:09 > 0:31:11Nothing will be overdone, nothing will be underdone,
0:31:11 > 0:31:12I can do all that.
0:31:12 > 0:31:14It's on the flavours that I could fall down.
0:31:18 > 0:31:22You two actually look organised and it's surprised me.
0:31:22 > 0:31:25- Why?- Is that a backhanded compliment?
0:31:25 > 0:31:28Well, you actually seemed to have...get an idea pretty quick
0:31:28 > 0:31:32- and get on with it. Is that right or...?- We're most of the way there.
0:31:32 > 0:31:34So what are your dishes?
0:31:34 > 0:31:35Well, the dessert is easy to explain,
0:31:35 > 0:31:39that's a kind of tarte Tatin but with blood oranges.
0:31:39 > 0:31:40And then we're doing, um...
0:31:40 > 0:31:44a pan-fried guinea fowl breast
0:31:44 > 0:31:47with a chestnut and potato mash.
0:31:47 > 0:31:51Interesting combination. Chestnut and potato...
0:31:51 > 0:31:55We've never done that before but they just taste so nice.
0:31:55 > 0:31:57How are you dividing the labour? Who's doing what?
0:31:57 > 0:31:59Straight away I wanted to get involved with the fowl
0:31:59 > 0:32:01and it's a good start so far.
0:32:01 > 0:32:05I'll most likely do the mash as well.
0:32:05 > 0:32:09Have your competitive instincts sort of clicked in now, Phillips, or...?
0:32:09 > 0:32:12Yeah, definitely. After the last couple of days in the kitchen...
0:32:12 > 0:32:15- We're going for gold. - Yeah, that's it, that's it.
0:32:15 > 0:32:16And I'm using what we've learnt
0:32:16 > 0:32:19so hopefully we just want to put a nice dish on the plate for you guys.
0:32:19 > 0:32:22Hey! Sounds good to me. Thanks very much.
0:32:25 > 0:32:27JOHN: Ade and Phillips, absolutely committed,
0:32:27 > 0:32:31committed to their ideas, really serious, really focused
0:32:31 > 0:32:32and watching Phillips have confidence
0:32:32 > 0:32:35and bone that guinea fowl was a brilliant thing.
0:32:35 > 0:32:38You can see how he's changed and evolving as a cook.
0:32:38 > 0:32:41However, the idea of a chestnut mashed potato is
0:32:41 > 0:32:43hideous in the absolute extreme.
0:32:43 > 0:32:46If you leave the chestnuts with bits, you're going
0:32:46 > 0:32:48to have crunchy bits inside smooth mashed potato.
0:32:48 > 0:32:52If you puree them out, you're going to get a grey mashed potato.
0:32:52 > 0:32:53It's ghastly.
0:32:56 > 0:32:58I like it...but the texture.
0:32:59 > 0:33:02And I know it's cos of the...
0:33:02 > 0:33:04Yeah, but then you want the texture in there
0:33:04 > 0:33:06because that proves to you that the chestnuts are in there.
0:33:07 > 0:33:10You've got just over 15 minutes left.
0:33:10 > 0:33:13- DENISE:- Get it in the oven, just put it in the oven.
0:33:15 > 0:33:17What have you done?
0:33:17 > 0:33:19Take that out.
0:33:19 > 0:33:23- You have to blind bake the pastry. - No, you said to put it in.
0:33:25 > 0:33:27SHE SIGHS
0:33:27 > 0:33:30- Let me clean that out.- Don't worry about it, just pop it in.
0:33:35 > 0:33:39- ADE:- I think that's probably done. Oh, that's done, that's cooked.
0:33:39 > 0:33:42- Yeah.- Yeah. Let's bring that out.
0:33:42 > 0:33:44Five minutes left.
0:34:16 > 0:34:18Your time's up. Stop.
0:34:18 > 0:34:19Stop.
0:34:22 > 0:34:24- Not bad, man.- We made a dish. - Not bad. Oh, you're tall.
0:34:24 > 0:34:27THEY CHUCKLE
0:34:30 > 0:34:33Ade and Phillips have made breast of guinea fowl
0:34:33 > 0:34:36with a chestnut mash, braised cabbage,
0:34:36 > 0:34:39and a cranberry and cider sauce
0:34:39 > 0:34:43followed by a blood orange tarte Tatin with Madeira cream.
0:34:43 > 0:34:48I'm impressed. It's the best work I've seen you two do.
0:34:48 > 0:34:49Fantastic teamwork.
0:34:54 > 0:34:56Love the guinea fowl, that's beautifully cooked.
0:34:56 > 0:35:00- Really soft and moist, very good job indeed.- Thank you.- Well done.
0:35:00 > 0:35:03I was not at all convinced that chestnut mashed potato was
0:35:03 > 0:35:04going to work.
0:35:04 > 0:35:07I was wrong. I think it's a lovely combination.
0:35:07 > 0:35:11- No, you were right.- You don't like it?- No. No, don't like it.
0:35:11 > 0:35:14It's weird, it's grainy and it's a bit strange
0:35:14 > 0:35:16because those chestnuts are a bit chalky.
0:35:16 > 0:35:18But hang on, let me just say, I think
0:35:18 > 0:35:21- chestnut mashed potato would divide any audience.- Yeah.
0:35:21 > 0:35:22- PHILLIPS:- Yeah, us two as well.
0:35:22 > 0:35:25I was like, "I'm not sure about the texture" but...
0:35:25 > 0:35:27But you know, you've got big, bold flavours
0:35:27 > 0:35:29and I'm really pleased you brought them to the fore.
0:35:29 > 0:35:32They're individual, they're exciting and they're interesting.
0:35:32 > 0:35:36- I'm really pleased for you. - Let's have a look at this pudding.
0:35:45 > 0:35:47Oh, I like that. I really do like that.
0:35:47 > 0:35:50Your pastry's cooked, I love the creaminess of it
0:35:50 > 0:35:54that gives it that yummy texture and you've got the taste of marmalade.
0:35:54 > 0:35:58It's sweet and bitter blood orange, it's a marmalade tart.
0:35:58 > 0:36:02For somebody like me with a sweet tooth, that is great.
0:36:02 > 0:36:05I really like that for the simple reason that you've got that
0:36:05 > 0:36:07sweetened Madeira cream and it's really good
0:36:07 > 0:36:10because you've got the warmth of alcohol on the back of your throat,
0:36:10 > 0:36:11you've got the sweetness of the cream,
0:36:11 > 0:36:13it's cooked well, it's well thought out.
0:36:13 > 0:36:16It was really interesting to watch you guys work as a team.
0:36:16 > 0:36:18You didn't separate dishes, you actually did stuff together
0:36:18 > 0:36:21and I think the result's great.
0:36:21 > 0:36:24- That was good.- Not bad. - See, it all worked.
0:36:25 > 0:36:29Denise and John's main course is guinea fowl leg
0:36:29 > 0:36:35with braised cabbage, carrots, and a mushroom cream sauce.
0:36:35 > 0:36:37To follow, they've made a pumpkin
0:36:37 > 0:36:40and chestnut tart with a cranberry coulis.
0:36:50 > 0:36:52I think your guinea fowl's lovely,
0:36:52 > 0:36:54I love the crispy skin of the guinea fowl,
0:36:54 > 0:36:57your meat's wonderful and soft, it's all seasoned really well.
0:36:57 > 0:36:59Your vegetables around the outside are lovely.
0:36:59 > 0:37:02Almost there, Denise, not bad at all.
0:37:02 > 0:37:05Great cooking on that guinea fowl, I mean that's luxuriously
0:37:05 > 0:37:09melting flesh inside a really crispy skin, that's lovely.
0:37:11 > 0:37:15- Let's move on from guinea fowl to this.- Yeah.
0:37:17 > 0:37:19- Ugh!- Eww, nice(!)
0:37:23 > 0:37:27What the heck? What have you...? O-M-G.
0:37:34 > 0:37:35I think your intention is good.
0:37:35 > 0:37:37Pumpkin pie is a wonderful, wonderful thing
0:37:37 > 0:37:40- but you've got no idea how to make it.- No.
0:37:40 > 0:37:43- It needs to cook for about 40 minutes.- Yeah.
0:37:43 > 0:37:47That's a nightmare, that's a pumpkin soup on undercooked pastry.
0:37:47 > 0:37:51That is an absolute write-off. You've got to reach a decision.
0:37:51 > 0:37:54You can't bicker your way through it, that's the outcome.
0:37:56 > 0:37:59- (Sorry, mate.)- It's all right, it's all right.
0:37:59 > 0:38:01You've got to laugh about it.
0:38:01 > 0:38:03- (And learn.)- Yeah, exactly.
0:38:03 > 0:38:05Yeah, I won't be making that again.
0:38:08 > 0:38:09Thanks very much, off you go.
0:38:18 > 0:38:21Considering the beautiful array of ingredients,
0:38:21 > 0:38:24I'm slightly shocked because we have just encountered probably
0:38:24 > 0:38:28one of the worst desserts you and I have ever been asked to taste.
0:38:28 > 0:38:31I've got to say, you see what happens when teams don't play together.
0:38:31 > 0:38:33I agree.
0:38:33 > 0:38:36Credit to the main course has got to go with Denise
0:38:36 > 0:38:39cos she cooked that bird brilliantly.
0:38:39 > 0:38:45I was terribly pleased that the pan-frying was commended.
0:38:45 > 0:38:48I confess, I feel that they were being gentle.
0:38:49 > 0:38:53- But that dessert was an absolute nightmare.- I feel that...
0:38:55 > 0:38:57I'd attained...
0:38:57 > 0:38:59I did all right so far,
0:38:59 > 0:39:01at a level where I wanted to be in the competition,
0:39:01 > 0:39:05and now I feel that I've just taken a massive step backwards.
0:39:05 > 0:39:08Ade and Phillips worked really well together as a team.
0:39:08 > 0:39:10They put everything together, their ideas, they were calm,
0:39:10 > 0:39:14they were focused and it was nice to see. Their main course was bold.
0:39:14 > 0:39:16Bold, big flavours.
0:39:16 > 0:39:20I am really, really impressed with Ade and Phillips today.
0:39:20 > 0:39:22Really stepped up to the challenge, good on 'em.
0:39:22 > 0:39:25Coming up with stuff as a team and dividing the labour
0:39:25 > 0:39:29and it all kind of worked really naturally, it was very pleasant cos
0:39:29 > 0:39:32we're both kind of quite laid back
0:39:32 > 0:39:34whereas the other two are quite laid forward.
0:39:36 > 0:39:40- PHILLIPS:- Me and Ade have both come a long way since the first challenge
0:39:40 > 0:39:43and it's nice that them guys have noticed that.
0:39:43 > 0:39:47This round, for me, has just thrown the competition wide open.
0:39:47 > 0:39:49That's it, and their own food and at the end of that,
0:39:49 > 0:39:51one of them's going to go home.
0:39:55 > 0:39:57Over the last two days,
0:39:57 > 0:40:00these celebrities have faced some extreme challenges.
0:40:00 > 0:40:05I don't want to alarm anyone but there's a queue of students waiting to be fed outside.
0:40:05 > 0:40:08I've really cut myself badly.
0:40:10 > 0:40:12Oh, that's a mistake, innit?
0:40:14 > 0:40:17But now, only one test stands between them
0:40:17 > 0:40:20and a place in the quarter final.
0:40:24 > 0:40:30Now it's your turn to really impress. This is YOUR food.
0:40:30 > 0:40:32It's time for you to shine.
0:40:32 > 0:40:36Cos at the end of this one of you is going to go home.
0:40:36 > 0:40:41Ladies and gentlemen, one dish, one hour. Let's cook.
0:40:59 > 0:41:03I know that if I don't learn from the mistakes I've made so far
0:41:03 > 0:41:06in the challenges, and I recreate those mistakes,
0:41:06 > 0:41:09that's a massive black mark against me, and that'll be...
0:41:13 > 0:41:17- You had a bit of a rocky start to the day, haven't you, really? - Yeah, terrible really.
0:41:17 > 0:41:20So what are you going to do to redeem yourself?
0:41:20 > 0:41:24My dish is scallops with chorizo on an apple celeriac rosti.
0:41:24 > 0:41:28I wanted to lose something different with a potato. I'd never made rosti.
0:41:28 > 0:41:30So I thought, I'll have a go, cos I really like them when I eat them.
0:41:30 > 0:41:33You've got some really lovely ingredients, John.
0:41:33 > 0:41:35- Are you going to do them justice? - I would like to think so.
0:41:35 > 0:41:40Everyone in this group is a strong cook, so I've got the fear.
0:41:40 > 0:41:42But I don't want to go home. I'm enjoying myself too much.
0:41:42 > 0:41:45- Get rid of the fear.- OK. - Use the energy.
0:41:45 > 0:41:47- Put a smile back on your face and enjoy it.- I will.
0:41:47 > 0:41:49If you're not enjoying it, John, there's an issue.
0:41:49 > 0:41:54I tend to maintain a general expression of worry, but that's just the face I was born with.
0:41:54 > 0:41:57- Thanks, John.- Well done, mate. Thanks.
0:41:57 > 0:41:59John's looking a bit down in the mouth.
0:41:59 > 0:42:03I think all he's got to do now is actually believe in himself again.
0:42:03 > 0:42:0720 minutes gone. That means you've got 40 minutes left.
0:42:21 > 0:42:26John and Gregg are very hard to read, cos they keep themselves very closed.
0:42:26 > 0:42:31And I'm never quite sure whether they absolutely hate me
0:42:31 > 0:42:33or just love me a little bit.
0:42:33 > 0:42:36I think it's the former!
0:42:39 > 0:42:41There seems to be a bit of a spring in your step now.
0:42:41 > 0:42:47Well, yes there is. What I'm cooking now is something that I like to eat.
0:42:47 > 0:42:50So, I'm hoping you like to eat it.
0:42:50 > 0:42:53And if you don't, I should go!
0:42:53 > 0:42:55So Ade, what are you going to cook for us?
0:42:55 > 0:43:01I'm going to cook you stuffed lamb cutlets with a squash and artichoke salad.
0:43:01 > 0:43:04And the salad is actually my own invention,
0:43:04 > 0:43:07that I invented earlier this week. I've made the cutlets before.
0:43:07 > 0:43:10I normally just serve them with a little bean salad,
0:43:10 > 0:43:12but it didn't look good enough for you.
0:43:12 > 0:43:14- BEEPING - Just got to get these out.
0:43:14 > 0:43:20- How do you stuff a lamb cutlet? - I've, um, I've butterflied them.
0:43:20 > 0:43:24So they're stuffed with Parma ham, Gruyere cheese and sage.
0:43:24 > 0:43:27I'm going to bread them and fry them.
0:43:27 > 0:43:32They're sort of a cross between a saltimbocca and veal cordon bleu, but made with lamb chops.
0:43:32 > 0:43:35I wouldn't know but I'll take your word for it!
0:43:40 > 0:43:42Ade has really come into his own.
0:43:42 > 0:43:46He is cooking a beautiful sounding dish.
0:43:46 > 0:43:48He's demonstrating skill, he's demonstrating knowledge,
0:43:48 > 0:43:52and it's demonstrating complex flavours. All he's got to do is make sure it's cooked beautifully.
0:43:52 > 0:43:57Ladies and gentlemen, you are halfway. 30 minutes gone, 30 minutes left.
0:44:09 > 0:44:12Your competition's really kicked off, hasn't it, mate?
0:44:12 > 0:44:14Day by day there's been a massive improvement, so...
0:44:14 > 0:44:18Well, massive for me. I'm loving it, I'm enjoying it.
0:44:18 > 0:44:21And just relaxing a little bit more in the kitchen, trying to just trust
0:44:21 > 0:44:25what I'm able to do, and just picked up little bits along the way,
0:44:25 > 0:44:27so I'm heading in the right direction.
0:44:27 > 0:44:30- It's put a smile on your face, big man, hasn't it?- Yeah, definitely.
0:44:30 > 0:44:32Phillips, what are you going to cook for us?
0:44:32 > 0:44:37I'm making a sea bream with tomatoes and a basil rice.
0:44:37 > 0:44:40Rice is a staple of a Nigerian diet,
0:44:40 > 0:44:43so, um, I know how to cook rice well.
0:44:43 > 0:44:45What's your biggest worry with this dish?
0:44:45 > 0:44:48I'm not worrying about anything now, cos I'm quite confident
0:44:48 > 0:44:49with cooking the fish and cooking the rice.
0:44:49 > 0:44:51I think it should be OK.
0:44:51 > 0:44:53I'm really excited about this dish, I think it's great.
0:44:53 > 0:44:55I'm just trying to work out where the cheese goes.
0:44:55 > 0:44:58- Oh, don't worry about that. You'll find out.- Right.
0:44:58 > 0:45:00- LAUGHTER - You'll find out!
0:45:02 > 0:45:04My presentation is not that great,
0:45:04 > 0:45:07but the dish itself should taste nice,
0:45:07 > 0:45:10and that should show the judges that there's potential there.
0:45:10 > 0:45:13And you've always got to harness potential, don't you?
0:45:13 > 0:45:15Phillips is bouncing,
0:45:15 > 0:45:18he's relaxed and he's now enjoying the competition.
0:45:18 > 0:45:22And I think rice dishes don't look particularly pretty, and I've never
0:45:22 > 0:45:25enjoyed cheese and fish, so Phillips has really got his work cut out.
0:45:32 > 0:45:36I didn't want to consider this a competition,
0:45:36 > 0:45:39but now, when push comes to shove,
0:45:39 > 0:45:41I want to stay more than I can say.
0:45:45 > 0:45:47Denise, by the looks of it, we're going to get a pudding.
0:45:47 > 0:45:49You certainly are, sir.
0:45:49 > 0:45:52So, I'm going to do two little tarts,
0:45:52 > 0:45:55one with apricots, one with cherries.
0:45:55 > 0:45:57I thought I'd do something sort of neat and pretty,
0:45:57 > 0:46:00but I thought, "I'm not going to show off on the first one.
0:46:00 > 0:46:02"I'm going to attend to detail."
0:46:02 > 0:46:05You seem like you're becoming very serious about this competition.
0:46:05 > 0:46:06SHE CHUCKLES
0:46:06 > 0:46:08Yeah, why not?
0:46:08 > 0:46:10It's a competition, I'm doing my best.
0:46:10 > 0:46:11I am.
0:46:11 > 0:46:15Er, I've learnt so much, and I would like the opportunity to learn more.
0:46:15 > 0:46:17How good a cook can you become?
0:46:17 > 0:46:20- Oh, I can get really good.- Yeah? - Yeah. Absolutely, for sure.
0:46:20 > 0:46:22You should have seen me a fortnight ago.
0:46:28 > 0:46:30She's got to make two little tarts,
0:46:30 > 0:46:33not only perfect, but look like a classy dessert.
0:46:33 > 0:46:37I'm worried that it's going to look more like a tea time treat.
0:46:40 > 0:46:43You've got just eight minutes to complete your dish.
0:47:09 > 0:47:11Just two minutes left.
0:47:18 > 0:47:20Guys, that's it, time's up.
0:47:22 > 0:47:23SHE SIGHS
0:47:32 > 0:47:36Ade's lamb cutlets have been stuffed with Parma ham,
0:47:36 > 0:47:38Gruyere cheese and sage.
0:47:38 > 0:47:42They're served with a squash, artichoke and watercress salad,
0:47:42 > 0:47:44and balsamic onions.
0:47:45 > 0:47:48- I reckon that looks ace.- Thank you.
0:47:48 > 0:47:52Very attractive dish. Very good indeed.
0:48:06 > 0:48:08Ade, the culinary term is, "Boom!"
0:48:08 > 0:48:11On the money. Absolutely on the money.
0:48:12 > 0:48:15Beautifully cooked lamb cutlets with a crispy outside,
0:48:15 > 0:48:19with that wonderful cheese, which is rich and smoky inside the lamb.
0:48:19 > 0:48:21That wonderful sweetness coming from that butternut squash,
0:48:21 > 0:48:23but still earthy.
0:48:23 > 0:48:24Pepperiness from your watercress.
0:48:24 > 0:48:26It's very, very good indeed.
0:48:26 > 0:48:28- Thank you very much!- Very good.
0:48:30 > 0:48:34I like how soft the lamb is, I love the crispy coating of breadcrumbs,
0:48:34 > 0:48:37love the balsamic sweetness across the sweet onions,
0:48:37 > 0:48:40but particularly like the lemon squeezed over those artichokes.
0:48:40 > 0:48:41I think that's beautiful.
0:48:43 > 0:48:46- Got no criticism of that whatsoever. - I'm speechless.
0:48:46 > 0:48:49I knew you could cook. I knew you were hiding it.
0:48:49 > 0:48:50Trump card.
0:48:50 > 0:48:52- Well done.- Thank you.
0:48:53 > 0:48:56- Can't ask for anything else, mate, can you?- No, delicious.
0:48:56 > 0:48:58Skill, delicious, texture.
0:48:58 > 0:48:59Really well done.
0:49:05 > 0:49:07It's just amazing. Really amazing.
0:49:07 > 0:49:09I didn't expect it at all.
0:49:24 > 0:49:28Phillips' sea bream has been topped with tomatoes and basil
0:49:28 > 0:49:33and served with asparagus and a tomato, basil and cheese rice.
0:49:44 > 0:49:46I like your fish a lot.
0:49:46 > 0:49:49I like the fact that you've cooked it on the bone, it's cooked really well,
0:49:49 > 0:49:51it's salty from the sea, but it's got sweet tomatoes
0:49:51 > 0:49:54and the headiness of the garlic with that aniseed and basil.
0:49:54 > 0:49:56It's a really, really nice combination.
0:49:57 > 0:50:01It's promising, Phillips, really promising.
0:50:01 > 0:50:06I'm really pleased we didn't have more cheese in that rice.
0:50:06 > 0:50:09Because cheese and fish I don't believe works.
0:50:10 > 0:50:13However, I love the fish.
0:50:14 > 0:50:19Soft flesh, with fruity tomato and garlic flavouring,
0:50:19 > 0:50:21and good seasoning is yummy.
0:50:21 > 0:50:23Super yummy.
0:50:23 > 0:50:25All over, pretty decent dish, Phillips.
0:50:25 > 0:50:26Thank you, guys.
0:50:30 > 0:50:32- He's coming on, that boy.- Yeah.
0:50:33 > 0:50:36I wish I'd picked something a little bit harder,
0:50:36 > 0:50:41or something a little bit more gourmet-esque, I don't know.
0:50:41 > 0:50:43I'm not sure I did myself justice on that dish.
0:50:55 > 0:50:57John has served scallops and chorizo
0:50:57 > 0:51:00with a celeriac and apple rosti,
0:51:00 > 0:51:03wilted spinach and cherry tomatoes.
0:51:11 > 0:51:13You've got a little bit of sweetness from celeriac
0:51:13 > 0:51:15and apple in that rosti, which is well made.
0:51:15 > 0:51:19You've got the very strong paprika flavouring of sausage.
0:51:19 > 0:51:23And it's very difficult to discern scallop in amongst that.
0:51:23 > 0:51:25I don't mind the combination, actually.
0:51:25 > 0:51:28I can taste the scallop, and I think the scallop's quite prominent.
0:51:28 > 0:51:32But for me, the whole thing needs a bit more spice.
0:51:32 > 0:51:36It looks really good, but when you eat it, it sort of sits there
0:51:36 > 0:51:40and, you know, it's a bit mellow, rather than being, "Rargh..."
0:51:42 > 0:51:44- Thanks, mate.- Thank you. Cheers.
0:51:47 > 0:51:50I tend to cook for people who are a little bit afraid of heat,
0:51:50 > 0:51:53so maybe I should up the ante with the heat.
0:52:07 > 0:52:10Denise has made two almond custard tarts,
0:52:10 > 0:52:13one with cherries and one with apricots,
0:52:13 > 0:52:16and served them with a kir Chantilly cream.
0:52:17 > 0:52:20That is a very pretty board you've put together there.
0:52:20 > 0:52:23And you've turned it from two little tarts
0:52:23 > 0:52:27into actually something very, very pretty indeed.
0:52:27 > 0:52:28Nice.
0:52:39 > 0:52:41Mmm!
0:52:41 > 0:52:44- HE HUMS A TUNE - Ooh.
0:52:45 > 0:52:49That has got to be one of the best tarts I have ever tasted.
0:52:49 > 0:52:52And I'm not joking, that is absolutely fabulous.
0:52:52 > 0:52:56You've got really nice pastry that's almost snapping in my mouth,
0:52:56 > 0:52:57the juice of fruit,
0:52:57 > 0:53:02and then the flavour of marzipan through that nut essence.
0:53:02 > 0:53:03I'm in tart heaven.
0:53:06 > 0:53:09That detail on that pastry is amazing.
0:53:09 > 0:53:10It's beautiful, look at it.
0:53:10 > 0:53:12All crunchy and crisp, beautifully cooked,
0:53:12 > 0:53:14it's really very, very good indeed.
0:53:16 > 0:53:17Well done, Denise.
0:53:20 > 0:53:23- They were really good. - They were brilliantly good.
0:53:23 > 0:53:25- Really good.- Yeah, I know.
0:53:29 > 0:53:33I'm so happy. I wasn't expecting their comments.
0:53:33 > 0:53:36But they just worked.
0:53:36 > 0:53:39And they liked the presentation, so...
0:53:41 > 0:53:43It's fantastic!
0:53:45 > 0:53:47Thanks very much indeed, some great cooking.
0:53:47 > 0:53:50We've got a difficult decision to make.
0:53:51 > 0:53:52Off you go.
0:54:01 > 0:54:02Interesting day!
0:54:02 > 0:54:05I tell you what, the competition really has turned on its head.
0:54:05 > 0:54:09I've got to say, the star for me today, with their own food,
0:54:09 > 0:54:10was Denise.
0:54:10 > 0:54:13Because up until now, actually, I think she's been consistent,
0:54:13 > 0:54:18I think she's been OK, but today those desserts were delicious.
0:54:18 > 0:54:20Her work with John wasn't completely harmonious,
0:54:20 > 0:54:24but she really finished with a flurry.
0:54:24 > 0:54:27- So, Denise goes through?- I think Denise goes through, absolutely.
0:54:27 > 0:54:28I think she's great.
0:54:28 > 0:54:31Well, I'll tell you who's really impressed me, and that is Ade.
0:54:31 > 0:54:35John, I really like that little tarte Tatin that he made.
0:54:35 > 0:54:38I thought that was splendid. And his own dish,
0:54:38 > 0:54:41the lamb, with the cheese stuffed in the middle, was lovely.
0:54:41 > 0:54:44Well, I agree, but also I think Ade showed skill.
0:54:44 > 0:54:46- Can we put Ade through? - Yeah, Ade's in.
0:54:46 > 0:54:50- That means either John or Phillips goes home.- That's right.
0:54:50 > 0:54:52John...
0:54:52 > 0:54:54I don't know, John walked in here, was really impressive,
0:54:54 > 0:54:57and then today - Gregg, what happened?
0:54:57 > 0:55:00Because that pumpkin thing that we got
0:55:00 > 0:55:02was probably close to one of the worst desserts
0:55:02 > 0:55:04I've ever seen on MasterChef.
0:55:04 > 0:55:06And now we've got a scallop dish.
0:55:06 > 0:55:10It didn't enthuse me, it didn't grab hold of me and go, "Lor, look at me."
0:55:10 > 0:55:12I've put me absolute all into everything I've done so far,
0:55:12 > 0:55:15and I just didn't know what I was doing today.
0:55:15 > 0:55:18So, I hope that the points I've accumulated
0:55:18 > 0:55:21from previous exercises stand me in good stead.
0:55:21 > 0:55:23Phillips worked very well this morning with Ade,
0:55:23 > 0:55:27and he took that guinea fowl and presented a decent dish to us.
0:55:27 > 0:55:29We wanted to see progress, that's good.
0:55:29 > 0:55:33The fish, although well-cooked, was let down a little by the rice.
0:55:33 > 0:55:37I know Phillips is growing, I'm just not sure that he's there just yet.
0:55:37 > 0:55:41What I do as a career, you kind of know straight away the results.
0:55:41 > 0:55:43You land in a pit, the numbers come up and it's there,
0:55:43 > 0:55:46you don't have to sit around waiting.
0:55:46 > 0:55:48It's quite scary, I just want it to be over.
0:55:50 > 0:55:53The question has to be, do you forgive that atrocious pumpkin pie,
0:55:53 > 0:55:55cos you see the potential in John?
0:55:55 > 0:55:59Or, do you give Phillips, who is a novice and growing really fast, a go?
0:55:59 > 0:56:02I mean, I don't know. Who's it going to be?
0:56:13 > 0:56:14Firstly, a big thank you
0:56:14 > 0:56:17for all the effort that you've put in to this competition.
0:56:19 > 0:56:21Tough decision for us...
0:56:22 > 0:56:25but one of you is leaving the competition.
0:56:27 > 0:56:29The person leaving us is...
0:56:36 > 0:56:37..John.
0:56:37 > 0:56:39- Sorry, John.- OK.- Thank you.
0:56:39 > 0:56:42Cheers, see you. Thanks, bye.
0:56:49 > 0:56:52Didn't expect to go home, to be honest, at all.
0:56:52 > 0:56:53I put so much into it.
0:56:53 > 0:56:55I just had a bad day today,
0:56:55 > 0:56:57and I thought, "I'll be all right, I'll be OK," but...
0:56:59 > 0:57:02..I think that pumpkin just slaughtered me in the end, really.
0:57:06 > 0:57:07Fantastic!
0:57:09 > 0:57:11I'm thrilled, I can't believe it.
0:57:13 > 0:57:15Now I'm staying, I'm going to have to definitely up my game,
0:57:15 > 0:57:18and show the guys what I can do in the kitchen.
0:57:18 > 0:57:22I'm very, very pleased, and very, very worried, instantly.
0:57:22 > 0:57:23Because there's more to do.
0:57:28 > 0:57:32Tomorrow the celebrities battle to stay in the competition,
0:57:32 > 0:57:36as they face their harshest critics yet.
0:57:36 > 0:57:39Come on, then, let's go.
0:57:39 > 0:57:40That's just rubbish.
0:57:40 > 0:57:41Disaster.
0:57:43 > 0:57:45It's like chewing a rubber tyre. Oh, golly.
0:57:47 > 0:57:49Whoa!
0:57:50 > 0:57:53The flavours on that plate are stunning. I think it's delicious.
0:57:55 > 0:57:58I've just made an oil spill.
0:57:58 > 0:58:00What is that?!
0:58:00 > 0:58:01Crikey!
0:58:14 > 0:58:17Subtitles by Red Bee Media Ltd