0:00:04 > 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 > 0:00:15I'm feeling quite worried, actually. I didn't sleep very well last night.
0:00:16 > 0:00:20They've proved themselves in their own profession, now let's see
0:00:20 > 0:00:22if they can cut it in the kitchen.
0:00:22 > 0:00:24I'm approaching this with a positive attitude,
0:00:24 > 0:00:27but not expecting a great outcome.
0:00:27 > 0:00:29I need to not be under pressure, which is
0:00:29 > 0:00:31what worries me about MasterChef.
0:00:31 > 0:00:34Cooking doesn't get tougher than this.
0:00:34 > 0:00:35Oi, that's MY line!
0:00:47 > 0:00:49These four celebrities are all
0:00:49 > 0:00:53hoping to become the next MasterChef champion.
0:00:54 > 0:00:55But at the end of this week
0:00:55 > 0:00:59only the best cooks will remain in the competition.
0:01:00 > 0:01:03I'm not nervous, I'm not withering down into my chair.
0:01:04 > 0:01:07I've got a smile on my face, so I'm looking forward to it.
0:01:07 > 0:01:09I don't know what the challenge is today.
0:01:09 > 0:01:11If I get a big lump of meat I don't know what to do with,
0:01:11 > 0:01:14I'll probably burst into tears!
0:01:14 > 0:01:17This is so far removed from what I do.
0:01:17 > 0:01:21It's not really about charming my way through it.
0:01:21 > 0:01:24If something goes seriously wrong in the kitchen,
0:01:24 > 0:01:27you might see a little bit of Richard Hillman
0:01:27 > 0:01:29just creeping out for a moment.
0:01:31 > 0:01:35Four new cooks, four fresh faces, and we're about to find out
0:01:35 > 0:01:37whether they've got what it takes.
0:01:37 > 0:01:40They are going to get it tough right from the get go.
0:01:53 > 0:01:57Welcome to MasterChef. Really nice to see you here.
0:01:57 > 0:02:01Try to hold on to your nerves, try and enjoy it,
0:02:01 > 0:02:03try and imagine you're in your own kitchen.
0:02:04 > 0:02:06This is the mystery box.
0:02:06 > 0:02:09Inside that box is a set of ingredients,
0:02:09 > 0:02:13and what we'd like you to do for us is to cook for us one plate of food.
0:02:13 > 0:02:20That's it. So we're going to ask you to unveil your ingredients.
0:02:24 > 0:02:28As you can see, you all have one main ingredient,
0:02:28 > 0:02:30and that main ingredient is goat.
0:02:33 > 0:02:36The box also includes fennel,
0:02:36 > 0:02:40polenta, spinach, celeriac,
0:02:40 > 0:02:45pine nuts, rosemary and thyme and sun-dried tomatoes.
0:02:49 > 0:02:52Ladies and gentlemen, one hour, one dish.
0:02:52 > 0:02:55Surprise us! Let's cook!
0:03:00 > 0:03:03Never in a million years do you think you're going to have
0:03:03 > 0:03:05half a goat to deal with.
0:03:08 > 0:03:10This is good, I'm impressed.
0:03:10 > 0:03:12Everybody getting stuck into their goat.
0:03:14 > 0:03:17On that saddle of goat are some beautiful bits of meat.
0:03:17 > 0:03:20There's the loin, there's the fillet...
0:03:20 > 0:03:22You can chop it up and make a stew.
0:03:22 > 0:03:25There's lots of lovely little bits and pieces on there.
0:03:25 > 0:03:28It's whether they can actually get the meat off the bone.
0:03:32 > 0:03:37Natural history presenter Miranda regularly cooks for her young family.
0:03:38 > 0:03:40I certainly think I'm a very basic cook.
0:03:40 > 0:03:43I don't do anything particularly elaborate.
0:03:43 > 0:03:46My husband is the chef in the family. He's a fantastic cook.
0:03:48 > 0:03:50I wish I could have him in my pocket.
0:03:50 > 0:03:53Telling me what to do.
0:03:54 > 0:03:56How did you feel, Miranda,
0:03:56 > 0:03:58when you lifted the box and saw that big lump of goat?
0:03:58 > 0:04:02Well, I was thinking, is it lamb, is it pork, what is it?
0:04:02 > 0:04:04I'm so glad you told us it was goat, cos I had no idea.
0:04:04 > 0:04:06I've never cooked with goat before.
0:04:06 > 0:04:09I used to be a vegetarian, and I don't really cook a lot with meat.
0:04:09 > 0:04:11Tell us what you're going to cook for us.
0:04:11 > 0:04:14I thought I might do a bit of a stroganoff without mushrooms, we don't have any.
0:04:14 > 0:04:17Mashed celeriac, wilted spinach with toasted pine nuts on top.
0:04:17 > 0:04:21I'm just going to try it, and it could go horribly wrong and you'll absolutely hate it.
0:04:21 > 0:04:23My big challenge is to get the flavours right.
0:04:23 > 0:04:25Miranda, why MasterChef? Why are you here?
0:04:25 > 0:04:28I've sort of lost that passion, that excitement about cooking.
0:04:28 > 0:04:31And I'm really hoping that this is going to reinvigorate that
0:04:31 > 0:04:34and reenergise me about my cooking.
0:04:34 > 0:04:37- Miranda, good luck. - Thank you very much. Thank you.
0:04:42 > 0:04:44She's playing with a lot of ingredients there.
0:04:44 > 0:04:48Goat, sun-dried tomatoes, pine nuts, spinach and celeriac with thyme.
0:04:48 > 0:04:50It's just all over the place.
0:04:50 > 0:04:51It's just whatever she can lay her hands on.
0:04:55 > 0:04:59Boyzone member Shane loves to cook for his young children.
0:05:02 > 0:05:05The unknown is what makes me a little bit edgy.
0:05:06 > 0:05:09But I think once I settle in - if I get the time
0:05:09 > 0:05:13and chance to settle in - I should be OK with things.
0:05:15 > 0:05:18- What are you going to make for us, Shane?- At the minute,
0:05:18 > 0:05:20I'm trying to conjure up some kind of an idea of a curried goat.
0:05:20 > 0:05:24I have had curried goat in my past, but don't know how to make it,
0:05:24 > 0:05:26and I'm winging everything right here.
0:05:26 > 0:05:28Where did you have curried goat?
0:05:28 > 0:05:30My wife is West Indian.
0:05:30 > 0:05:33Her brother-in-law makes a fantastic curried goat.
0:05:33 > 0:05:34Shame I never asked him how.
0:05:34 > 0:05:35HE LAUGHS
0:05:35 > 0:05:38We don't have a phone- a-friend round here, unfortunately.
0:05:38 > 0:05:40I wish you did.
0:05:40 > 0:05:42Things would be really good if that was possible, honestly.
0:05:42 > 0:05:45- Thanks, Shane. Good luck.- Thank you.
0:05:48 > 0:05:51Shane has obviously never cooked a goat in his life,
0:05:51 > 0:05:54but his wife's from the Caribbean and he's eaten goat
0:05:54 > 0:05:57and he's got a pot of some nice- smelling stuff going on there.
0:05:59 > 0:06:00For Shane, it's holding his nerve
0:06:00 > 0:06:03and not trying to throw too many things at the dish.
0:06:08 > 0:06:10You are actually halfway!
0:06:14 > 0:06:18Comedian Shappi grew up in a food-loving family.
0:06:20 > 0:06:23I'm not an organised human being.
0:06:23 > 0:06:27People say they cook because they find it de-stresses them. I don't.
0:06:27 > 0:06:29Mine stresses me.
0:06:30 > 0:06:32My brain is not ordered
0:06:32 > 0:06:34and so that's the thing I struggle the most with.
0:06:35 > 0:06:38Shappi, do you have any idea what you're doing?
0:06:38 > 0:06:43Well, I just put water instead of oil to fry my onions,
0:06:43 > 0:06:44because I was in a panic.
0:06:44 > 0:06:48- So is that a yes or a no?- Yes, no. I've forgotten the question.
0:06:48 > 0:06:50I've never been so nervous in all my life.
0:06:50 > 0:06:53I feel like I've never chopped anything up.
0:06:53 > 0:06:56- Have you ever cooked a goat? - No, I've never eaten a goat.
0:06:56 > 0:06:59I've only ever fed a goat and stroked a goat
0:06:59 > 0:07:00and spoken softly to a goat.
0:07:00 > 0:07:02It's quite tricky.
0:07:02 > 0:07:04Shappi, what are you going to cook for us?
0:07:04 > 0:07:08I am cooking goat curry with - what's that? - polenta.
0:07:08 > 0:07:11I've always wanted to be given withering looks by you two,
0:07:11 > 0:07:13like I am now. So this is a dream come true for me.
0:07:13 > 0:07:15I told my mother I was on this programme,
0:07:15 > 0:07:18it took her three hours to stop laughing.
0:07:18 > 0:07:19HE LAUGHS
0:07:19 > 0:07:20Shappi, I think you'll be fine,
0:07:20 > 0:07:22but I want you to calm down a little bit.
0:07:22 > 0:07:25- All right, I'm calm.- Thank you. Good luck.- Thank you.
0:07:29 > 0:07:31What Shappi is doing, I don't know.
0:07:33 > 0:07:37She has a box with the instructions written on it.
0:07:37 > 0:07:38All she has to do is read them.
0:07:41 > 0:07:43I don't think she knows what she's doing and I'm worried.
0:07:43 > 0:07:45Hmm, yeah...
0:07:51 > 0:07:52Just 15 minutes left now.
0:07:56 > 0:08:01Actor Brian Capron is best known as Coronation Street serial killer,
0:08:01 > 0:08:02Richard Hillman.
0:08:04 > 0:08:08I would say that I'm not very inventive.
0:08:08 > 0:08:13I think that's the biggest criticism I get. Particularly from my wife.
0:08:15 > 0:08:20"You do the same old thing week after week," is what she would say.
0:08:22 > 0:08:25Brian, by the looks of what's left on this carcass,
0:08:25 > 0:08:27you didn't do butchery or biology at school.
0:08:27 > 0:08:29That's true.
0:08:29 > 0:08:34Goodness! How much meat did you get off that whole saddle?
0:08:34 > 0:08:36As much as I could. It was like filleting a fish.
0:08:36 > 0:08:39- Not that I've ever done that. - How much cooking do you do? Or have you done?
0:08:39 > 0:08:44I cook a lot at home, but my cooking skills are fairly narrow.
0:08:44 > 0:08:48- Right. Yeah, that doesn't lend itself to MasterChef at all.- No.
0:08:48 > 0:08:50No!
0:08:50 > 0:08:52Tell us what you're going to cook for us, Brian.
0:08:52 > 0:08:56- A lamb curry, I guess. - You mean goat.- Goat!
0:08:56 > 0:08:57I'm thinking lamb, you see.
0:08:57 > 0:09:00And I'll probably streak some spinach through it
0:09:00 > 0:09:02and do celeriac mash.
0:09:02 > 0:09:05Have you given any thought to presentation?
0:09:05 > 0:09:07I'm actually, paradoxically, quite a neat person,
0:09:07 > 0:09:10so I would like to clean all this up.
0:09:10 > 0:09:12It starts off neat. Hopefully it'll end up neat.
0:09:12 > 0:09:14But in the middle of it, there is chaos.
0:09:14 > 0:09:15Yeah! I can see.
0:09:15 > 0:09:17I can see there is.
0:09:17 > 0:09:18BRIAN CHORTLES
0:09:27 > 0:09:30What it's going to be I have no idea. HE has no idea what it's going to be.
0:09:30 > 0:09:31That scares me.
0:09:33 > 0:09:37The problem we've got with Brian is that he continues to throw more
0:09:37 > 0:09:39and more things into the pot.
0:09:44 > 0:09:46You should be thinking about your food going on the plates.
0:09:46 > 0:09:48You've got four minutes left.
0:09:48 > 0:09:49Four minutes.
0:10:02 > 0:10:04Final 60 seconds, please.
0:10:07 > 0:10:10You've got a couple of seconds left. Get it on the plates.
0:10:15 > 0:10:17Time is up. Stop!
0:10:20 > 0:10:21Oh, I forgot something.
0:10:26 > 0:10:27Your time is up!
0:10:29 > 0:10:30STIFLED LAUGHTER
0:10:30 > 0:10:32That was horrendous!
0:10:38 > 0:10:42First up is Brian, who has made a sweet goat curry
0:10:42 > 0:10:44with celeriac mash and roasted pine nuts,
0:10:44 > 0:10:46buttered spinach and carrots.
0:10:58 > 0:11:00Actually, I believe you've got promise.
0:11:00 > 0:11:02There's a creamy nuttiness to your celeriac.
0:11:02 > 0:11:05Your spinach is cooked well and seasoned.
0:11:05 > 0:11:07Your carrots are still firm, but not raw.
0:11:07 > 0:11:10Your goat is starting to go slightly dry, but it's passable,
0:11:10 > 0:11:12and you've got a lovely, fruity,
0:11:12 > 0:11:16acidic tang in your thick, creamy sauce.
0:11:16 > 0:11:17I don't think they all belong together,
0:11:17 > 0:11:21but the way you've cooked everything is decent.
0:11:24 > 0:11:27Your goat has gone a bit dry, but the sauce is lovely.
0:11:27 > 0:11:29Your celeriac puree has got so much salt in it,
0:11:29 > 0:11:31I think I'm swimming in the Atlantic,
0:11:31 > 0:11:34but your spinach is nice and so are your carrots.
0:11:34 > 0:11:37- That went all right, mate, didn't it?- Amazing. Thank you.
0:11:37 > 0:11:40And we're still alive which, in your world, is quite unusual.
0:11:40 > 0:11:42Thanks, Brian.
0:11:45 > 0:11:47I feel a sense of a small achievement
0:11:47 > 0:11:51that one got through it and that one had some positive comments.
0:11:51 > 0:11:54Obviously, you get a thirst for it and you think,
0:11:54 > 0:11:59I want these guys to say, "Wow, that's good cooking!"
0:12:01 > 0:12:06Miranda has cooked goat stroganoff with sun-dried tomatoes,
0:12:06 > 0:12:08celeriac mash with thyme
0:12:08 > 0:12:11and steamed spinach topped with roasted pine nuts.
0:12:22 > 0:12:25I quite like that earthy nuttiness of the celeriac
0:12:25 > 0:12:28and the fragrance of the thyme alongside the sharp sweetness
0:12:28 > 0:12:33of the sun-dried tomatoes and the soft and tender flavour of your goat.
0:12:34 > 0:12:36But for me, the issue I've got
0:12:36 > 0:12:39is that your goat itself is not wet enough
0:12:39 > 0:12:41and to me is more like a sandwich filling
0:12:41 > 0:12:45than being an actual stroganoff, creamy, lovely thing.
0:12:45 > 0:12:48- In a bap, it would probably be a really nice thing, actually.- OK.
0:12:48 > 0:12:51Goat in a bap - you've invented something, Miranda.
0:12:51 > 0:12:52SHE LAUGHS
0:12:52 > 0:12:56I don't necessarily agree with John on all aspects of this.
0:12:56 > 0:12:59The celeriac, I find, is too watery.
0:12:59 > 0:13:02It needs some cream in there or some milk in there.
0:13:02 > 0:13:05But what has impressed me is the way you've cooked your goat
0:13:05 > 0:13:09and the flavours you've added to it, Miranda.
0:13:11 > 0:13:13I think it was OK.
0:13:13 > 0:13:17It was better than I expected, but still really nerve-racking.
0:13:17 > 0:13:21But that certainly was not how I would normally cook.
0:13:21 > 0:13:22SHE LAUGHS
0:13:22 > 0:13:24Panic set in! Shake, shake.
0:13:26 > 0:13:30Shane's dish is a tomato and onion goat curry
0:13:30 > 0:13:31served with carrots
0:13:31 > 0:13:34and sauteed potatoes on a bed of spinach.
0:13:44 > 0:13:47Shane, the meat, you need to season a bit
0:13:47 > 0:13:49and fry in a little bit of butter.
0:13:49 > 0:13:51But that's the only thing I think is wrong with it.
0:13:51 > 0:13:52I actually really like the dish.
0:13:53 > 0:13:56I think you've got a lovely bit of spice coming through from all
0:13:56 > 0:13:59the onions and the flavour of the broth. I love your carrots.
0:13:59 > 0:14:03They're soft. Good job! I'm impressed.
0:14:05 > 0:14:08I think you've cooked really, really well.
0:14:08 > 0:14:10You've got flavour all over that plate
0:14:10 > 0:14:12and the goat is falling off the bone.
0:14:12 > 0:14:15You putting hot potatoes on cold spinach is the only mistake
0:14:15 > 0:14:16I can see on that plate.
0:14:16 > 0:14:18Other than that, it tastes great
0:14:18 > 0:14:21and that may be the best goat I've ever tasted.
0:14:21 > 0:14:22Thank you.
0:14:22 > 0:14:25- How do you feel, mate? - Well, look, I'll be truthful.
0:14:25 > 0:14:28I didn't know what I was doing. I was just winging it, you know?
0:14:28 > 0:14:30I'll tell you what, if you're winging that,
0:14:30 > 0:14:34- once you know what you're doing, I can't wait to eat your food. - Fair enough!
0:14:37 > 0:14:42I guess I feel pretty good simply because I got some decent comments.
0:14:44 > 0:14:49However, I really think I just had some luck in there.
0:14:51 > 0:14:56Shappi has made a potato and goat curry with celeriac mash,
0:14:56 > 0:15:01polenta and creamed spinach, served with a side salad.
0:15:01 > 0:15:02This is the goat,
0:15:02 > 0:15:05and I've never made placenta before and I've made...
0:15:05 > 0:15:07Shappi, just so you know,
0:15:07 > 0:15:10this stuff is not called placenta,
0:15:10 > 0:15:12it's called polenta.
0:15:13 > 0:15:15OK?
0:15:24 > 0:15:27- Shall I put that on for you?- What is it?- I dunno, it's just...
0:15:27 > 0:15:28some stuff.
0:15:28 > 0:15:29CUP CLATTERS
0:15:29 > 0:15:31- SHE LAUGHS NERVOUSLY - Sorry!
0:15:31 > 0:15:35Right! OK, what's in that dressing?
0:15:35 > 0:15:37I don't know. I can't remember.
0:15:37 > 0:15:38I panicked.
0:15:38 > 0:15:41- It tastes like dishwasher detergent. - Well, again, useful.
0:15:41 > 0:15:44There are problems, Shappi, you don't need me to tell you that.
0:15:44 > 0:15:47- The biggest one is the placenta. - Right.- It's a rubber doorstop.
0:15:47 > 0:15:49- SHE LAUGHS - OK.
0:15:49 > 0:15:51The spinach has too much cream.
0:15:51 > 0:15:55What you've done with your celeriac is you've munched up bits of it,
0:15:55 > 0:15:57but kept big lumps in it.
0:15:57 > 0:16:02But I like the way you've done your goat.
0:16:02 > 0:16:05It's got nice soft bits of veg, it's got nice seasoning, there is
0:16:05 > 0:16:07a nice, thick coating around it,
0:16:07 > 0:16:09and you've cooked your goat pretty well.
0:16:09 > 0:16:13I do wish you would just calm down a little bit, I really do.
0:16:13 > 0:16:16I find that very hard. I find it very hard to be calm.
0:16:16 > 0:16:20But you have a decent touch with meat. You do.
0:16:20 > 0:16:22Goat's not easy and that's pretty good.
0:16:25 > 0:16:29I agree with Gregg. Your goat is still lovely and soft.
0:16:29 > 0:16:32What else is on the plate is a little bit weird.
0:16:32 > 0:16:35And the other thing is, Shappi, you don't have to do so much.
0:16:35 > 0:16:39Do a couple of things really nicely and do them really well,
0:16:39 > 0:16:40rather than doing ten things badly.
0:16:44 > 0:16:48I just totally panicked during that.
0:16:49 > 0:16:52I shouldn't have bothered with the silly salad.
0:16:52 > 0:16:54I've never been good at making salad sauces anyway.
0:16:57 > 0:17:01That wasn't bad at all, you know? Goat isn't easy. That wasn't bad.
0:17:02 > 0:17:04Thank you, off you go.
0:17:17 > 0:17:22Four celebrities with a goat in a box. John, they did pretty well.
0:17:23 > 0:17:25Shane was the most promising one here,
0:17:25 > 0:17:28but by his own admission he was winging it.
0:17:28 > 0:17:30He might be winging it at the moment,
0:17:30 > 0:17:33but he might be one of those people who just has a natural gift.
0:17:33 > 0:17:36Brian, you know, this should help steady his nerves.
0:17:36 > 0:17:38I think he does a fair bit of cooking.
0:17:40 > 0:17:42Miranda cooked the goat really well
0:17:42 > 0:17:44and I think she'll learn a good lesson from this.
0:17:45 > 0:17:50Shappi has got a point to prove. She is trailing the others.
0:17:50 > 0:17:55This time their nemesis is no longer a goat, but a tomato.
0:17:59 > 0:18:01This is the palate test.
0:18:01 > 0:18:02I'm going to cook a dish,
0:18:02 > 0:18:05our celebrities are going to taste that dish, then
0:18:05 > 0:18:08they are going to have to cook the dish, recreate it without a recipe.
0:18:09 > 0:18:14The dish is a tomato tart filled with a tomato and cumin chutney,
0:18:14 > 0:18:17served with black olive tapenade, herb salad
0:18:17 > 0:18:21and a herb and garlic infused oil.
0:18:21 > 0:18:25The first thing I'm going to make is a tomato and cumin chutney,
0:18:25 > 0:18:30with some shallots, garlic and lots of overripe tomatoes.
0:18:30 > 0:18:32And then a good quantity of cumin.
0:18:34 > 0:18:38There is no other flavour in the world like cumin.
0:18:38 > 0:18:41- I want them to get that. - So chutney, of course, needs vinegar.
0:18:43 > 0:18:46Pour in the vinegar. Going to add the tomatoes...
0:18:49 > 0:18:53Increase the heat so that those tomatoes break down quickly.
0:18:54 > 0:18:57While the tomato and cumin chutney cooks down, John makes
0:18:57 > 0:18:59a start on the tart base.
0:18:59 > 0:19:01So, puff pastry.
0:19:01 > 0:19:06Large ring first to make our round tart.
0:19:06 > 0:19:09Second ring, this one you don't cut all the way through, though.
0:19:09 > 0:19:13You only score it. The outside we want to puff up.
0:19:13 > 0:19:17The inside we don't want to puff up because the filling will come off.
0:19:17 > 0:19:19So what we've got to do with the inside is dock it.
0:19:19 > 0:19:22So you dock the pastry. If you dock it, it won't rise.
0:19:22 > 0:19:26So chutney on top.
0:19:26 > 0:19:29That's going to be quite a heavily-laden tart.
0:19:29 > 0:19:30Yeah.
0:19:31 > 0:19:34Put that in the middle. There we go.
0:19:34 > 0:19:38So far, there's nothing on that tart they shouldn't be able to pick out.
0:19:38 > 0:19:39Absolutely right.
0:19:40 > 0:19:43So into the oven at 220.
0:19:43 > 0:19:45For 15 minutes.
0:19:47 > 0:19:49Now the tart's in the oven, I'm going to make a herb and garlic
0:19:49 > 0:19:54and tarragon and basil oil and I'm going to puree it
0:19:54 > 0:19:57with the fresh leaves to make it green and vibrant
0:19:57 > 0:19:58but still flavoured.
0:20:00 > 0:20:03The flavour of that oil will be a mixture of tarragon,
0:20:03 > 0:20:05basil and garlic.
0:20:05 > 0:20:07That's right.
0:20:07 > 0:20:12Now to make the tapenade. Capers, anchovies...
0:20:12 > 0:20:14- Aye, aye!- Love them.
0:20:14 > 0:20:18And then all your olives.
0:20:18 > 0:20:20So now, this gets blended...
0:20:23 > 0:20:28And then my favourite extra ingredient in a tapenade - brandy.
0:20:28 > 0:20:31It's a brave cook who takes a brandy bottle to a tapenade,
0:20:31 > 0:20:32I'll tell you that.
0:20:32 > 0:20:35- And then fresh parsley.- Mm!
0:20:38 > 0:20:42So now we're almost ready to go. We have our component parts.
0:20:44 > 0:20:46Our oil...
0:20:47 > 0:20:51Look at those colours! That's the Mediterranean, isn't it? Look at it.
0:20:51 > 0:20:57- Lovely.- Then a little herb salad on top.- Do you know what? I love that.
0:20:57 > 0:20:58Tapenade.
0:21:01 > 0:21:05There you go, tomato and cumin tart with herb oil and tapenade.
0:21:05 > 0:21:09The two things that are going to throw them is the jam and tapenade.
0:21:09 > 0:21:12Everything else, John, they should get.
0:21:13 > 0:21:15Well, let's get them in.
0:21:31 > 0:21:34This is the palate test.
0:21:34 > 0:21:37Because you cooked so well with that goat this morning,
0:21:37 > 0:21:38I've cooked you some lunch.
0:21:41 > 0:21:46There you have a dish, my dish, and all you need to do is to
0:21:46 > 0:21:49taste it and write down the ingredients that are in it.
0:21:49 > 0:21:51That's it. That's all you have to do.
0:21:53 > 0:21:56Good luck. Off you go.
0:22:04 > 0:22:07Eugh!
0:22:07 > 0:22:08Anchovy. Yuck!
0:22:09 > 0:22:11Lack of knowledge.
0:22:11 > 0:22:14I'm going to fall down because I don't know what things are called.
0:22:14 > 0:22:17But it tastes good!
0:22:20 > 0:22:25Anchovies and black olives - that shouldn't go in anyone's mouth.
0:22:27 > 0:22:28Very tough.
0:22:28 > 0:22:30Because even if I can remember a taste,
0:22:30 > 0:22:32I can't remember what the name is.
0:22:33 > 0:22:34It tastes like apple to me.
0:22:37 > 0:22:40- Two people have said apple.- Yeah. - Isn't that funny?
0:22:40 > 0:22:43Both Brian and Shane have said apple in the tart.
0:22:43 > 0:22:47- The sweetness of the onion and the sweetness of the tomato make it taste...- Amazing!
0:22:48 > 0:22:50I've never made tapenade.
0:22:50 > 0:22:53I don't know what goes into it, apart from olives.
0:22:54 > 0:22:55Oh, it's so difficult.
0:22:56 > 0:23:00Only one person, Miranda, has got the cumin and tomato chutney.
0:23:01 > 0:23:03I'm not sure if I've got a good palate or not.
0:23:03 > 0:23:05I think I might just be a bit of a trougher.
0:23:08 > 0:23:11Now you've tasted it, we want you to cook it.
0:23:14 > 0:23:17Underneath the cloth you'll find all the ingredients
0:23:17 > 0:23:22that went into making that dish, and some that didn't.
0:23:23 > 0:23:27You've got 50 minutes. Ladies and gentlemen, let's cook!
0:23:34 > 0:23:38The ingredients have been separated into four groups,
0:23:38 > 0:23:42those to make the chutney, the tapenade,
0:23:42 > 0:23:46the herb oil and salad and the puff pastry tart.
0:23:46 > 0:23:50Though they have also been given shortcrust pastry to test them.
0:23:51 > 0:23:56With no recipe, they'll have to rely on their palate and skill alone.
0:23:58 > 0:23:59DISH SMASHES
0:24:00 > 0:24:03I just bashed into the plate with the roller.
0:24:05 > 0:24:06Car crash.
0:24:06 > 0:24:07HE SIGHS
0:24:11 > 0:24:13I've never baked in my life.
0:24:14 > 0:24:17It's like getting into a Formula 1 car when you've never driven
0:24:17 > 0:24:20and you've got to make it work. How do you do that?
0:24:21 > 0:24:23- SHAPPI:- No idea what I'm doing.
0:24:23 > 0:24:25I think I'm getting away with it.
0:24:26 > 0:24:27SHE SNORTS
0:24:32 > 0:24:35None of them realise that puff pastry,
0:24:35 > 0:24:39without anything on it, will rise. None of them have worked it out.
0:24:39 > 0:24:44Maybe Miranda has. Everyone else is trying to build an edge.
0:24:44 > 0:24:47I just don't understand how you can do this tart.
0:24:47 > 0:24:49- Anyway... - HE LAUGHS
0:24:52 > 0:24:55Are you one of the extras in Braveheart?
0:24:55 > 0:24:56- HE LAUGHS - What does that mean?
0:24:56 > 0:24:59Well, you've got loads of white stripes across your face.
0:24:59 > 0:25:01- You've got the white mark... - Oh, don't.
0:25:08 > 0:25:12Chutney. Never made chutney before. No idea what I'm doing.
0:25:12 > 0:25:14I see some ingredients here, it's just a guessing game.
0:25:16 > 0:25:19Just got to try and match what they made.
0:25:20 > 0:25:22God, you know, it's not far off!
0:25:22 > 0:25:23SHE LAUGHS
0:25:31 > 0:25:34Shappi, there isn't really a lot of chutney going on.
0:25:34 > 0:25:37There isn't enough tomato going on. She is a bit of a worry.
0:25:41 > 0:25:43I've never made a tart. Does it show?
0:25:45 > 0:25:48Brian, he's got a decent chutney going on.
0:25:48 > 0:25:52He's still got a stripe of white flour across his head.
0:25:52 > 0:25:55But what he tried to do with that puff pastry is bake it
0:25:55 > 0:25:56as if it was raw pastry.
0:25:56 > 0:26:01So what has come out of the oven is a misshapen doughnut.
0:26:01 > 0:26:03I can't start again now, I don't think.
0:26:04 > 0:26:07It's so amazing that, for these contestants,
0:26:07 > 0:26:11what looks like a simple dish is proving very, very tricky.
0:26:19 > 0:26:22There was I chopping my tapenade!
0:26:22 > 0:26:24How do you work one of these, then?
0:26:24 > 0:26:25BUZZING
0:26:26 > 0:26:28Just 15 minutes.
0:26:29 > 0:26:32There's no time to make mistakes, that's the thing.
0:26:32 > 0:26:34You've got to get it right first time.
0:26:34 > 0:26:36I feel really under pressure right now.
0:26:36 > 0:26:38The tart is going to be a disaster.
0:26:46 > 0:26:49- All done?- Yes, sir. - You're a fast worker, aren't you?
0:26:49 > 0:26:51Ten minutes to spare.
0:26:53 > 0:26:55You've got just five minutes left.
0:27:06 > 0:27:08That's it, time is up.
0:27:18 > 0:27:19Bring your plates up.
0:27:28 > 0:27:34Your palate test today was a tomato tart with
0:27:34 > 0:27:40a tomato and cumin chutney, a black olive tapenade, herb salad
0:27:40 > 0:27:42and herb and garlic infused oil around the outside.
0:27:47 > 0:27:50Shane.
0:27:51 > 0:27:54I think you've got a very presentable looking tart there.
0:27:54 > 0:27:58That's a nice round shape and it's symmetrical.
0:28:07 > 0:28:10You finished before everyone else. Not a bad thing to work very fast,
0:28:10 > 0:28:12but your pastry needs to be cooked a little bit more.
0:28:12 > 0:28:15I like your tapenade. Your tapenade is delicious.
0:28:15 > 0:28:19You've got the richness of the olives and the saltiness of the anchovies in the right proportion.
0:28:19 > 0:28:22I would have loved to see a few more herbs on top,
0:28:22 > 0:28:23but not a bad job, Shane.
0:28:23 > 0:28:24Not a bad job at all.
0:28:26 > 0:28:32Your chutney is far too sharp. However, your tapenade is bang on.
0:28:32 > 0:28:37And also, your herb oil is lots of different herbs, big flavour. Well done.
0:28:37 > 0:28:40A bit more experience, I reckon you could be very good indeed.
0:28:43 > 0:28:45'I'm very, very happy. I'm very pleased.'
0:28:45 > 0:28:48It was daunting, it was testing,
0:28:48 > 0:28:53but the end result was fantastic for me, so I can't complain.
0:28:54 > 0:28:56Miranda.
0:29:11 > 0:29:14I love the way that you laboured over that tapenade,
0:29:14 > 0:29:18using a knife on a board because you didn't find the little blender.
0:29:18 > 0:29:21Instead you did it all by hand. And for me, that's the star of the show.
0:29:21 > 0:29:26It's strong, bold, and I'm very, very pleased. The jam itself is not bad.
0:29:26 > 0:29:30Your tart needs to stay in the oven for longer to let it cook all the way through.
0:29:30 > 0:29:33I like your presentation, there's a bit of elegance about it,
0:29:33 > 0:29:36but you need more herbs and more robust flavours.
0:29:36 > 0:29:39Be gutsy about how it tastes.
0:29:39 > 0:29:41I have to say I'm pretty happy with how it tastes.
0:29:41 > 0:29:44You've got the sweetness of the chutney and the tomatoes
0:29:44 > 0:29:46and of course that bold, salty tang of the tapenade.
0:29:46 > 0:29:49However, that's spoiled somewhat by the fact that your pastry
0:29:49 > 0:29:51is not cooked.
0:29:51 > 0:29:54And your oil has got no herbs in it at all!
0:29:56 > 0:29:58I'm exhausted. I'm emotionally drained.
0:29:58 > 0:30:03I have never concentrated on something in such detail for so long.
0:30:03 > 0:30:04It's just really hard.
0:30:06 > 0:30:07Brian.
0:30:19 > 0:30:21Whoa!
0:30:25 > 0:30:27STIFLED LAUGHTER
0:30:27 > 0:30:31That tapenade is so sharp! So sharp.
0:30:31 > 0:30:34It's got far too many capers in it.
0:30:34 > 0:30:38But I really like the sweetness that you have inside your chutney
0:30:38 > 0:30:40with those tomatoes. I like that.
0:30:42 > 0:30:46Brian, I've got to say, you got something served, which is
0:30:46 > 0:30:48a miracle, really. I like your herb oil.
0:30:48 > 0:30:51Your pastry is not quite cooked enough and we've got this salty,
0:30:51 > 0:30:54hefty, whack-you-in-the-mouth, kick-you-in-the-shins
0:30:54 > 0:30:57and-when-you're-down break-a-rib-for-you, tapenade.
0:30:57 > 0:31:02It is really strong. Sorry, Brian, but today you learn a lesson.
0:31:04 > 0:31:06I knew it was wrong. I knew the whole thing was wrong.
0:31:06 > 0:31:09But in my head I was pleased that it looked like something.
0:31:10 > 0:31:13I definitely need to up my game.
0:31:16 > 0:31:18The proportions are wrong.
0:31:18 > 0:31:20You don't have anywhere near enough tomato
0:31:20 > 0:31:22and you've got far too much tapenade.
0:31:32 > 0:31:35It's not like John's, and there are things that are wrong -
0:31:35 > 0:31:39the pastry is wrong and the chutney is not really there.
0:31:39 > 0:31:41However, you've got some nice flavours in.
0:31:41 > 0:31:44I like your oil, I like your tomatoes, I like your tapenade.
0:31:46 > 0:31:47The inside of that tart is not cooked.
0:31:47 > 0:31:50That's raw pastry, you can see it.
0:31:50 > 0:31:52But because your tapenade is so strong,
0:31:52 > 0:31:54it goes quite nicely with your tomatoes.
0:31:57 > 0:31:58They really tore into me!
0:31:59 > 0:32:02I'll tell you something, though, I don't like tarts.
0:32:07 > 0:32:10Thank you very much indeed and we'll see you soon. Off you go.
0:32:13 > 0:32:14THEY CHUCKLE
0:32:27 > 0:32:29It's been an interesting day, I think.
0:32:29 > 0:32:33From the mystery box, which was a goat, to a humble tomato tart.
0:32:33 > 0:32:37What I've learned about these four today is they can all cook meat well,
0:32:37 > 0:32:40they can all identify ingredients, but some have obviously got
0:32:40 > 0:32:43more experience in the kitchen than others.
0:32:43 > 0:32:45Shane, I think may have -
0:32:45 > 0:32:48and I say may have - the makings of a natural cook.
0:32:48 > 0:32:52Straight out of the starting gate, I hadn't a clue what I was doing.
0:32:52 > 0:32:54Taste-wise, I was on a wing and a prayer.
0:32:54 > 0:32:55An absolute wing and a prayer.
0:32:55 > 0:32:58In my opinion, we've got Miranda, who has obviously done
0:32:58 > 0:33:01a bit of cooking and is now battling with her nerves.
0:33:01 > 0:33:05I think we've got bigger things to come, which is the scary bit.
0:33:05 > 0:33:10Brian is a little up and down. Good goat, mistake-ridden tart.
0:33:10 > 0:33:13It's like jumping into a pool
0:33:13 > 0:33:16and having to keep swimming till you get to the other end.
0:33:16 > 0:33:18It's quite terrifying.
0:33:18 > 0:33:21- Shappi has got a lot to prove, for me.- Yeah. Silly mistakes.
0:33:21 > 0:33:23I mean, silly mistakes.
0:33:23 > 0:33:26If John and Gregg think I'm the dunce of the class,
0:33:26 > 0:33:29I'm really up for proving them wrong.
0:33:30 > 0:33:33I want to be a lot better than I was today.
0:33:33 > 0:33:36They've got through today. What happens to them next?
0:33:36 > 0:33:38Well, it's the big wide world.
0:33:48 > 0:33:51After surviving the MasterChef kitchen, the four
0:33:51 > 0:33:56celebrities are now being sent into the fearsome world of mass catering.
0:33:58 > 0:34:00- MIRANDA:- I'm absolutely terrified!
0:34:02 > 0:34:05We have no idea what we're letting ourselves in for.
0:34:23 > 0:34:25Welcome to Goldsmiths College.
0:34:25 > 0:34:29Recognised as one of the leading creative universities in the UK.
0:34:31 > 0:34:34You are preparing and serving lunch for over 100 of the students
0:34:34 > 0:34:35here today.
0:34:37 > 0:34:40Today you are working in teams. First team, Brian and Shappi.
0:34:42 > 0:34:44Second team, Miranda and Shane.
0:34:45 > 0:34:50Each team needs to prepare a large quantity of food.
0:34:50 > 0:34:5240 meat dishes.
0:34:52 > 0:34:5630 vegetarian dishes and 30 desserts.
0:34:58 > 0:35:01You have two hours. Good luck. Off you go.
0:35:04 > 0:35:07Goldsmiths College is part of the University of London
0:35:07 > 0:35:11and is renowned for its fashion, arts and music degrees.
0:35:13 > 0:35:16WOMAN SINGS SCALES
0:35:20 > 0:35:25Previous alumni include Mary Quant, Damien Hirst and Blur,
0:35:25 > 0:35:27who formed at the college in the '80s.
0:35:28 > 0:35:32Today, the celebrities will be under the guidance of Goldsmiths'
0:35:32 > 0:35:35head chef, Mehmet Akar.
0:35:36 > 0:35:38- Good morning, guys. - ALL: Morning.
0:35:38 > 0:35:40We are going to serve at one o'clock.
0:35:40 > 0:35:44I want everything out at five to one ready to serve, please.
0:35:44 > 0:35:47- OK.- Good luck, everyone.- Thank you.
0:35:49 > 0:35:52The teams must each create two main dishes,
0:35:52 > 0:35:56one meat and one vegetarian, and a dessert.
0:35:56 > 0:36:01They can choose from ingredients including pork, beef,
0:36:01 > 0:36:06spinach, tomatoes, chickpeas, couscous and a range of fruit,
0:36:06 > 0:36:11veg, spices and larder ingredients.
0:36:12 > 0:36:15There's so much stuff here, it's like... I don't know.
0:36:16 > 0:36:18This is a massive challenge.
0:36:18 > 0:36:20There's a funny feeling in my stomach right now,
0:36:20 > 0:36:23but it's not hunger, I'm really nervous.
0:36:23 > 0:36:25Oh, cheesecake. Digestive biscuits.
0:36:25 > 0:36:28That's what we could do. That's really easy to do.
0:36:28 > 0:36:30I do have Miranda as a team-mate.
0:36:30 > 0:36:33We could do stuffed red, green and yellow peppers.
0:36:33 > 0:36:35If we can rely on each other
0:36:35 > 0:36:38and not work against each other, that would be a great thing.
0:36:38 > 0:36:40Swap over, have a look.
0:36:41 > 0:36:44- SHAPPI:- Usually, I cook for batches of six people.
0:36:44 > 0:36:49Six is how many I can handle. Cooking for 100 is very daunting.
0:36:49 > 0:36:53- There's nice butternut squash there. - I don't know anything about that.
0:36:53 > 0:36:55Working with Shappi will be interesting.
0:36:55 > 0:36:58- We could make a crumble. - I'm sure we'll have a laugh.
0:36:58 > 0:37:02- Cauliflower cheese would be good. - No, no, no.
0:37:03 > 0:37:05Famous last words!
0:37:05 > 0:37:07Tell me what's the idea for the menu.
0:37:07 > 0:37:10We're thinking for our meat dish
0:37:10 > 0:37:13we'll make a Middle Eastern style beef stew.
0:37:13 > 0:37:15- We're going to make a veggie curry...- OK, sounds good.
0:37:15 > 0:37:19And for pudding, we were thinking a really nice fruit salad with...
0:37:19 > 0:37:23I don't think so because, think about it, it's cold weather.
0:37:23 > 0:37:27- You guys can make a crumble. - Yes.- Yes, let's make a crumble.
0:37:27 > 0:37:31- It's not rocket science, right? - No. It's very easy and simple.
0:37:31 > 0:37:34- Time is kicking up now.- OK.- Right.
0:37:34 > 0:37:37Can we discuss stuff with you, just to brainstorm a bit?
0:37:37 > 0:37:40Vegetarian option, we thought of doing stuffed peppers with red,
0:37:40 > 0:37:44green and yellow peppers. Meat, we thought maybe a pork stroganoff.
0:37:44 > 0:37:47Pudding, we saw digestive biscuits there and the ricotta cheese,
0:37:47 > 0:37:50so we thought about doing a lime cheesecake?
0:37:50 > 0:37:52Sounds good.
0:37:52 > 0:37:55- Shall I start chopping all the veg? - Yes, can you chop some onion?
0:37:55 > 0:37:57- For you?- Yeah.
0:38:00 > 0:38:04The celebrities now have just two hours before the lunch service.
0:38:04 > 0:38:07Oh, I don't like fat in my meat at all.
0:38:07 > 0:38:09I hate fat in my meat.
0:38:12 > 0:38:14Our celebs may well have done a Christmas lunch,
0:38:14 > 0:38:17they may have even catered for a party, but they have never
0:38:17 > 0:38:21had to cook for over 100 people before, guarantee it.
0:38:21 > 0:38:26- While Shappi starts to fry off the beef for the stew...- Wheeee!
0:38:26 > 0:38:30..Brian gets on with the prep for the vegetable curry.
0:38:30 > 0:38:34Timing is one of the biggest concerns when you're doing a vegetarian curry, I think,
0:38:34 > 0:38:37so that the vegetables stay nice and crunchy.
0:38:37 > 0:38:39They'll probably be raw!
0:38:41 > 0:38:44- SIZZLING - There we go!
0:38:44 > 0:38:45Yummy!
0:38:45 > 0:38:48With Shappi and Brian well under way,
0:38:48 > 0:38:52Shane and Miranda are still discussing how to cook their dishes.
0:38:52 > 0:38:55What else do we need for the stroganoff?
0:38:55 > 0:38:57It's got to go in, start in 40 minutes.
0:38:57 > 0:39:01The procrastination going on between Shane and Miranda is really frustrating me.
0:39:01 > 0:39:04I think the onions should go on soon.
0:39:04 > 0:39:07The amount of time they're talking, they could talk and cook at the same time.
0:39:07 > 0:39:09You can do two things. You can talk and cook.
0:39:09 > 0:39:12What flavouring should we do with that? Should we put paprika in it?
0:39:12 > 0:39:14Cook, guys! Cook something!
0:39:17 > 0:39:21Shane starts prepping the pork for the stroganoff.
0:39:21 > 0:39:23Stuff like that has got to come out.
0:39:23 > 0:39:27Can you maybe get it on the board and get a smaller knife maybe?
0:39:31 > 0:39:34While Miranda finally gets on with making the biscuit base
0:39:34 > 0:39:37for the lime cheesecake.
0:39:38 > 0:39:41I'm under Miranda. She's head chef, without a shadow of a doubt.
0:39:43 > 0:39:46I'm her onion peeler right now, and I'm happy with that.
0:39:46 > 0:39:48We need some direction.
0:39:48 > 0:39:51Miranda, you're definitely in charge, aren't you?
0:39:51 > 0:39:53- Are you always this tough? Are you the leader?- No.
0:39:53 > 0:39:56When I look at the pair of you, Shane is a big lad,
0:39:56 > 0:39:59- but I would rather tackle Shane than you.- He's so good.
0:39:59 > 0:40:01I'd rather tackle myself than her! GREGG LAUGHS
0:40:06 > 0:40:09What's happening is that I am...
0:40:09 > 0:40:13fast-cooking the meat and then I'm going to add chickpeas,
0:40:13 > 0:40:15maybe some tinned tomatoes, and hope.
0:40:21 > 0:40:26- Shappi, who's boss in your team? - Boss? We are totally democratic.
0:40:26 > 0:40:29Working together as a team, in that he is doing his thing,
0:40:29 > 0:40:30I'm doing my thing.
0:40:30 > 0:40:34That's not really a team, then, is it? What would make it special?
0:40:34 > 0:40:37What would make this special is if the spices had enough salt
0:40:37 > 0:40:41- and pepper and spices in it to make it taste nice.- Good.
0:40:46 > 0:40:50Oh, wow! Hello, ladies!
0:40:50 > 0:40:54What I'm really pleased with is how happy Shappi looks.
0:40:54 > 0:40:56Whoo! That's fun!
0:40:56 > 0:40:59It's the first time I've seen her calm and enjoying herself
0:40:59 > 0:41:01since she walked into this competition.
0:41:04 > 0:41:0645 minutes have gone.
0:41:07 > 0:41:10Brian's been left in charge of vegetable curry.
0:41:11 > 0:41:14This is only the second time in his life he's made a curry.
0:41:14 > 0:41:18Brian's mess is pointing towards a messy lunch.
0:41:18 > 0:41:22Chopping away, hope I've got enough. I think there's more or less enough.
0:41:22 > 0:41:25I don't know if there's enough for 30 people. It's difficult to know.
0:41:26 > 0:41:31Listen, listen. John has already commented on your mess.
0:41:31 > 0:41:36Stop right now, right now, and do not work in this rubbish any more.
0:41:36 > 0:41:37There's no need for it.
0:41:37 > 0:41:41And, tell you what, you will work more efficiently and quicker
0:41:41 > 0:41:43if you work clean.
0:41:43 > 0:41:46Put that in there, empty that in the bin, then come back again,
0:41:46 > 0:41:50- all right?- Yes.- If you work in this state, you'll never ever succeed.
0:41:50 > 0:41:51True, thank you.
0:41:56 > 0:42:00Miranda has finished the base for her cheesecake,
0:42:00 > 0:42:04while Shane is still on the stroganoff prep.
0:42:05 > 0:42:09Miranda and Shane, they haven't made much of a proper
0:42:09 > 0:42:12start on what's supposed to be the stuffed pepper vegetarian.
0:42:12 > 0:42:16If they don't sort themselves out, the students ain't going to
0:42:16 > 0:42:18get any food in that part of the kitchen, and I am serious.
0:42:20 > 0:42:25It's very easy to just panic and do everything in a very slapdash way.
0:42:25 > 0:42:28So I'm trying to just take a bit of time.
0:42:38 > 0:42:39Oh, whoa, whoa!
0:42:39 > 0:42:44Listen, guys, you have one hour, just over one hour before lunch
0:42:44 > 0:42:48and there are some hungry-looking students down there. All right?
0:42:48 > 0:42:50Many of them look like they haven't eaten in a week.
0:42:56 > 0:42:59SOUNDTRACK DROWNS OUT SPEECH
0:43:01 > 0:43:04There's no university in the world quite like Goldsmiths.
0:43:07 > 0:43:12Creativity is what we do. It's here in a hundred different forms.
0:43:17 > 0:43:20Students are very demanding and very discerning.
0:43:20 > 0:43:23They care about how food is sourced, how it looks
0:43:23 > 0:43:26and how it tastes.
0:43:28 > 0:43:30And they want it when they arrive.
0:43:34 > 0:43:38Come on, guys, don't let me down, please!
0:43:42 > 0:43:44Oh, no, it's gone a bit lumpy!
0:43:47 > 0:43:48Lump of flour.
0:43:49 > 0:43:52- What have you done?- I had to put the flour in. It's a disaster.
0:43:52 > 0:43:53Look what's happened.
0:43:53 > 0:43:56- You've got to mix flour with water to thicken it.- I know.
0:43:56 > 0:43:59- You know?- I know, but...- You didn't know, otherwise you would've done it.
0:43:59 > 0:44:01I panicked and put it straight in because of time.
0:44:01 > 0:44:03- I thought it would be all right. - Lump of flour.
0:44:03 > 0:44:08- I'll sort it out.- Will you? - Yeah. I'll sort it out.- Good luck!
0:44:08 > 0:44:11Not that I know how to fix it. I'll just do that for a bit.
0:44:11 > 0:44:14Shappi knew she had to thicken the stew, so what she's done,
0:44:14 > 0:44:17got herself a big container full of flour and just poured it in.
0:44:17 > 0:44:20And we've now got these flour dumpling lumpy things
0:44:20 > 0:44:22floating around with the chickpeas.
0:44:22 > 0:44:25It's going to be weird. It's going to be nasty.
0:44:27 > 0:44:29I'm really upset about my dumb decision to just whack
0:44:29 > 0:44:32flour in like a flour monster.
0:44:32 > 0:44:34There we are, look. You'd never know.
0:44:36 > 0:44:39While Shappi tries to rescue her stew,
0:44:39 > 0:44:42team-mate Brian gets the vegetable curry on.
0:44:42 > 0:44:46And makes a start on stewing the fruit for the crumble.
0:44:46 > 0:44:50Maybe there's too much cinnamon in there. Call me old-fashioned.
0:44:50 > 0:44:54Shane has finally started cooking the stroganoff.
0:44:54 > 0:44:57Just sweating off the pork at the moment. We've got 35 minutes to go.
0:44:57 > 0:44:59It should take another 20 minutes anyway.
0:45:01 > 0:45:04I've spent too much time on this cheesecake.
0:45:04 > 0:45:06I can categorically tell you that.
0:45:06 > 0:45:08I had no idea that it would take so long.
0:45:11 > 0:45:13Anybody know where the fridge is?
0:45:17 > 0:45:21Right now, we've got a cheesecake in the freezer, thank goodness.
0:45:21 > 0:45:22Nobody knock that off, please.
0:45:25 > 0:45:2630 minutes to go.
0:45:26 > 0:45:28The pork stroganoff has only just been started
0:45:28 > 0:45:31and the stuffed peppers are bare of any stuffing.
0:45:31 > 0:45:32We are going to have stuffless peppers!
0:45:38 > 0:45:42The peppers are in the oven, and if they have ten minutes...
0:45:42 > 0:45:45We'll be a bit late, but it's OK, I think.
0:45:47 > 0:45:50With all their other dishes cooking,
0:45:50 > 0:45:54Brian and Shappi team up to make the custard.
0:45:54 > 0:45:58One ounce. The whole bag needs 70 litres of milk...
0:46:00 > 0:46:02..or three pints of milk.
0:46:02 > 0:46:06I can see Shappi over there right now reading the instructions
0:46:06 > 0:46:08on how to make custard from a bag of custard powder.
0:46:08 > 0:46:12- Shall I make the custard in that? - No.- No, use a pot, please.
0:46:12 > 0:46:13- A pot?- Yes.
0:46:13 > 0:46:16Come on, Shappi, you must have made custard in your life!
0:46:22 > 0:46:24I think maybe more milk.
0:46:24 > 0:46:26- SHE GASPS - Is that cream?
0:46:26 > 0:46:28Cream!
0:46:28 > 0:46:31- Is it cream?- Yeah, it's cream. - Well, let's put some milk in.
0:46:31 > 0:46:34That won't matter. We'll put some milk in.
0:46:35 > 0:46:37What the hell is this?
0:46:37 > 0:46:39Because it looks like milk, it should be marked clearer.
0:46:39 > 0:46:43- How much custard powder did you put in here?- The whole lot!
0:46:43 > 0:46:47This is enough for 200 people!
0:46:47 > 0:46:50- I, I...didn't... - Gosh, guys, just move it, please.
0:46:56 > 0:46:59He's so frightened, is Chef, he's brought in reserves to help out.
0:47:01 > 0:47:04Never before has this man looked so stressed in his whole life.
0:47:06 > 0:47:10That pudding is now close on to a disaster.
0:47:10 > 0:47:13How do you mess up packet custard? How?!
0:47:13 > 0:47:17With only 15 minutes to go, Miranda is struggling to get
0:47:17 > 0:47:20the couscous stuffing ready for the peppers.
0:47:20 > 0:47:23It's rubbish. I wouldn't want to eat this.
0:47:23 > 0:47:26This is what happens when I make couscous at home. It's horrendous.
0:47:26 > 0:47:30It just looks like semolina and it's got no flavour to it.
0:47:30 > 0:47:33If Miranda and Shane get that vegetarian course up,
0:47:33 > 0:47:35it's going to be close on a miracle.
0:47:38 > 0:47:40And it still tastes of absolutely nothing.
0:47:40 > 0:47:42And I just don't know how to rectify it.
0:47:55 > 0:47:58Shall we start the shop now, please?
0:47:58 > 0:48:00With moments to spare,
0:48:00 > 0:48:03Miranda and Shane still need to stuff all of their peppers.
0:48:03 > 0:48:06It's always about timing with something as big as this.
0:48:06 > 0:48:07We know that.
0:48:08 > 0:48:11But this time it's getting a little bit hairy.
0:48:11 > 0:48:14Shane and Miranda are well behind time.
0:48:15 > 0:48:16This is just rubbish.
0:48:18 > 0:48:19Backbreaking work!
0:48:22 > 0:48:25Come on, guys, come on, please! Push it now, please!
0:48:25 > 0:48:27- Nearly there, Chef. - People are waiting downstairs!
0:48:35 > 0:48:38It's tasting quite nice. It's all over now anyway, regardless.
0:48:41 > 0:48:42SHAPPI: Yeah, we're ready!
0:48:45 > 0:48:49- It's really nice, I'm quite happy, but just, we're late!- OK.
0:48:51 > 0:48:55Just go down, please! Just go down, serve the food. People are waiting.
0:48:55 > 0:48:57You are already late ten minutes. Please go!
0:48:57 > 0:48:59Thank you, Shane.
0:49:10 > 0:49:14Ten minutes late, lunch is finally served.
0:49:16 > 0:49:20Miranda and Shane have made a pork and mushroom stroganoff
0:49:20 > 0:49:22with rice and roasted peppers
0:49:22 > 0:49:25stuffed with couscous and sweet potato.
0:49:25 > 0:49:29Shappi and Brian have made a Mediterranean beef stew
0:49:29 > 0:49:33and a vegetable curry, both served with rice.
0:49:33 > 0:49:37- Here we go! Hi, there! - Sorry we're late.- Hello.
0:49:37 > 0:49:39What's the vegetarian option?
0:49:39 > 0:49:41We have a veggie curry here
0:49:41 > 0:49:43and stuffed red peppers...
0:49:43 > 0:49:45Stuffed red, green and yellow peppers here,
0:49:45 > 0:49:47stuffed with roasted squash and couscous.
0:49:52 > 0:49:53BRIAN: Anyone else now?
0:49:58 > 0:49:59You're having beef?
0:50:00 > 0:50:02There we go.
0:50:02 > 0:50:03Shappi's beef stew
0:50:03 > 0:50:07and Brian's vegetable curry are both being snapped up.
0:50:13 > 0:50:17I picked the...Mediterranean beef.
0:50:17 > 0:50:20I would assume this was cooked by amateur chefs,
0:50:20 > 0:50:21more than professional ones.
0:50:21 > 0:50:23To be honest, I didn't love it.
0:50:25 > 0:50:26The beef was good.
0:50:26 > 0:50:30It didn't lack too much flavour, but I found the sauce was quite watery
0:50:30 > 0:50:32and it didn't create a nice texture in my mouth.
0:50:37 > 0:50:39What I like are those chickpeas.
0:50:39 > 0:50:42Those chickpeas have soaked up lots of the flavour.
0:50:42 > 0:50:46It's all right, but I prefer to just have the chickpeas and not the beef.
0:50:47 > 0:50:50Vegetable curry.
0:50:50 > 0:50:52- Brilliant, thank you.- Thank you.
0:50:56 > 0:51:00I chose the vegetarian curry because I'm not a big meat eater.
0:51:00 > 0:51:03It's good, lots of flavour. A little bit of spice, which is nice.
0:51:03 > 0:51:05Yeah, it's really good.
0:51:10 > 0:51:13Oh, that's well flavoured!
0:51:13 > 0:51:17That's sweet, it's got an almost citrus tang and it's got real heat
0:51:17 > 0:51:18and spiciness.
0:51:18 > 0:51:19I love your surprise!
0:51:19 > 0:51:21Yeah, I'm surprised with Brian,
0:51:21 > 0:51:23because he works in such a messy way,
0:51:23 > 0:51:26but actually the man has really got some flavour in there.
0:51:26 > 0:51:29- I agree with you, it's nice. - It's good! Go, Brian!
0:51:31 > 0:51:34Pork and spinach stroganoff over here.
0:51:34 > 0:51:35Pork and spinach?
0:51:38 > 0:51:42On the other team, Shane's pork stroganoff is also selling well.
0:51:42 > 0:51:45So far, so good. It's moving.
0:51:47 > 0:51:50But not Miranda's stuffed peppers.
0:51:50 > 0:51:53Any vegetarians want a stuffed pepper, stuffed with couscous
0:51:53 > 0:51:54and roasted butternut squash?
0:51:59 > 0:52:01I'm not proud of them. They don't look beautiful.
0:52:01 > 0:52:04There you go. Bad decision.
0:52:07 > 0:52:09Pork, yeah?
0:52:11 > 0:52:12Thank you!
0:52:19 > 0:52:23I've chosen the pork with spinach
0:52:23 > 0:52:27because the sauce was looking delicious, so I decided to try.
0:52:27 > 0:52:30I think it's really tasty so, yeah, I'm happy.
0:52:30 > 0:52:34The sauce is splendid, the rice is fine, the pork is...
0:52:34 > 0:52:37maybe it just needed a little longer cooking. Just a bit chewy.
0:52:41 > 0:52:44It's good. It's well seasoned, it's nicely cooked.
0:52:44 > 0:52:48I reckon I could have done with a bit more on the plate, but not a bad job.
0:52:48 > 0:52:50I love the colour and I really like the flavour.
0:52:50 > 0:52:53It's deep and it's rich and it's peppery. I like it.
0:52:53 > 0:52:55It's the sort of wet stuff that I really like.
0:53:01 > 0:53:02Oh...
0:53:04 > 0:53:07I chose the stuffed peppers with couscous.
0:53:07 > 0:53:09To be honest, it's a little bit bland.
0:53:11 > 0:53:17I think the word "stuffed" is probably... Yes. Wow.
0:53:17 > 0:53:19That's interesting, isn't it?
0:53:19 > 0:53:22It's a pepper cup with a blob of overcooked couscous
0:53:22 > 0:53:24with some vegetables running through it.
0:53:24 > 0:53:27It does taste of herbs and it does taste of onion
0:53:27 > 0:53:29and you get the sweetness from the squash.
0:53:29 > 0:53:33However, it's a very small portion and that is a lump of couscous.
0:53:33 > 0:53:35- And couscous should not come in lumps.- No.
0:53:37 > 0:53:40With the mains gone, it's now time for dessert.
0:53:40 > 0:53:42Ta-da!
0:53:42 > 0:53:45Ladies and gentlemen, thank you so much for your patience.
0:53:45 > 0:53:46Dessert is on its way.
0:53:48 > 0:53:53The teams' puddings are a lime cheesecake from Miranda and Shane
0:53:53 > 0:53:55and an apple, pear and apricot crumble
0:53:55 > 0:53:58with custard from Shappi and Brian.
0:54:00 > 0:54:02Apple and pear crumble and custard over here!
0:54:04 > 0:54:06Thank you very much.
0:54:06 > 0:54:08- Like a piece of cheesecake? - Thank you.
0:54:09 > 0:54:12- There we are. - Thank you.
0:54:12 > 0:54:14Thank you.
0:54:14 > 0:54:17Cheesecake is running out! If you're not fast you're last!
0:54:19 > 0:54:21I'm thinking it's a bit icy, it's a bit cold.
0:54:21 > 0:54:23Icy cheesecake, what more do you want?
0:54:26 > 0:54:30- Last couple of pieces of cheesecake. - Has it all gone?- It's all gone.
0:54:33 > 0:54:36It's not too bad now. It's kind of defrost... Oh!
0:54:38 > 0:54:41The actual cheesecake filling is really hard.
0:54:41 > 0:54:43It's like it's been frozen or left in the freezer.
0:54:43 > 0:54:46I was actually quite disappointed with it,
0:54:46 > 0:54:48because it's really, really cold. It doesn't taste of much.
0:54:48 > 0:54:51But the base and the strawberries are really good.
0:54:51 > 0:54:54I loved it. It was like a cheesecake ice cream, not a plain cheesecake,
0:54:54 > 0:54:58more like a cheesecake ice cream, but I liked the difference to it.
0:55:03 > 0:55:04Oh...! Ooh!
0:55:04 > 0:55:07That is a semifreddo on a biscuit base.
0:55:07 > 0:55:10Wow! Cold.
0:55:10 > 0:55:11That's a mess up.
0:55:11 > 0:55:13The ricotta doesn't have any flavour, the cream's not been
0:55:13 > 0:55:16sweetened, there's no vanilla running through it.
0:55:16 > 0:55:18It's all a bit plain and bland, isn't it?
0:55:19 > 0:55:23And that is the last one.
0:55:23 > 0:55:26- Well done, my friend. Good work. - Bless you, bless you.
0:55:30 > 0:55:33I went for the crumble. It was nice, yeah.
0:55:33 > 0:55:35I didn't know what the fruit was in it.
0:55:35 > 0:55:37It was a bit of a mystery, but it was nice, yeah.
0:55:37 > 0:55:39I wish there was a bit more crumble in it,
0:55:39 > 0:55:41because that would have balanced the flavour a bit more.
0:55:41 > 0:55:43It's supposed to be pear and apple,
0:55:43 > 0:55:45but I only just tasted huge chunks of pear.
0:55:49 > 0:55:51Oh, I think that's a mistake. Sorry.
0:55:51 > 0:55:55You've got dried apricots in here and they haven't been chopped.
0:55:55 > 0:55:59I mean, look at that! You do not want to chew a whole dried apricot.
0:55:59 > 0:56:03- That's laziness.- I've got to say, this is close to atrocious.
0:56:03 > 0:56:06This is custard, which comes out of a packet.
0:56:06 > 0:56:08The apples inside the crumble are not cooked properly.
0:56:08 > 0:56:11It's rich with cinnamon, which is great, and it has nice flavour
0:56:11 > 0:56:14- from the apricots but there's been no care in this at all. - That's a write-off.
0:56:18 > 0:56:20Well done, guys. Well done.
0:56:22 > 0:56:24High-five!
0:56:30 > 0:56:33The pressure is always going to be on. Cooking this
0:56:33 > 0:56:36quantity of food in an environment you've never been in before
0:56:36 > 0:56:38is daunting. I think they've done OK.
0:56:41 > 0:56:45I have to say, though, I think the boys in the teams edged it today.
0:56:45 > 0:56:47I think you're right. I think the boys have got it.
0:56:49 > 0:56:53It was fun! It keeps you busy, it keeps your mind ticking.
0:56:53 > 0:56:58You're focusing on so many different things at once. I really enjoyed it.
0:57:00 > 0:57:03I think I saw all the plates were clean at the end.
0:57:03 > 0:57:05There's a certain satisfaction in that.
0:57:05 > 0:57:08It would have been horrible if they'd all gone "Bleurgh!"
0:57:08 > 0:57:10I was really fired up with adrenaline
0:57:10 > 0:57:14and I'm now feeling really deflated. All my energy's gone.
0:57:14 > 0:57:16I'd love to have had a bit more planning time.
0:57:17 > 0:57:20When we first started the MasterChef competition, I said,
0:57:20 > 0:57:24"Oh, you know, I'll just have fun," but now I'm 100% in the game.
0:57:26 > 0:57:29Nobody's going home at this stage in the competition.
0:57:29 > 0:57:31They've got a chance to continue to learn,
0:57:31 > 0:57:33because next it's going to be properly tough.
0:57:46 > 0:57:48Tomorrow, the pressure continues,
0:57:48 > 0:57:52as the four celebrities battle to stay in the competition.
0:57:52 > 0:57:57I think mine are done. Oh, heavens above! Oh, that's hot, isn't it?
0:57:57 > 0:57:58Sorry, thank you.
0:57:58 > 0:58:00The key is to know what you're doing.
0:58:00 > 0:58:02Give me a week in here and I might be all right.
0:58:02 > 0:58:04Right now I haven't a clue.
0:58:04 > 0:58:06I don't know which one's which at all.
0:58:06 > 0:58:08No idea.
0:58:08 > 0:58:09Just keep stirring the sauce.
0:58:11 > 0:58:14- You have 15 portions on order. Like, 15!- It's a nightmare!
0:58:14 > 0:58:18He's just spinning on the spot now. He's totally lost.
0:58:18 > 0:58:19BRIAN LAUGHS
0:58:30 > 0:58:33Subtitles by Red Bee Media Ltd