Episode 7 Celebrity MasterChef

It's Celebrity MasterChef!

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

I'm feeling quite worried, actually. I didn't sleep very well last night.

They've proved themselves in their own profession, now let's see

if they can cut it in the kitchen.

I'm approaching this with a positive attitude,

but not expecting a great outcome.

I need to not be under pressure, which is

what worries me about MasterChef.

Cooking doesn't get tougher than this.

Oi, that's MY line!

These four celebrities are all

hoping to become the next MasterChef champion.

But at the end of this week

only the best cooks will remain in the competition.

I'm not nervous, I'm not withering down into my chair.

I've got a smile on my face, so I'm looking forward to it.

I don't know what the challenge is today.

If I get a big lump of meat I don't know what to do with,

I'll probably burst into tears!

This is so far removed from what I do.

It's not really about charming my way through it.

If something goes seriously wrong in the kitchen,

you might see a little bit of Richard Hillman

just creeping out for a moment.

Four new cooks, four fresh faces, and we're about to find out

whether they've got what it takes.

They are going to get it tough right from the get go.

Welcome to MasterChef. Really nice to see you here.

Try to hold on to your nerves, try and enjoy it,

try and imagine you're in your own kitchen.

This is the mystery box.

Inside that box is a set of ingredients,

and what we'd like you to do for us is to cook for us one plate of food.

That's it. So we're going to ask you to unveil your ingredients.

As you can see, you all have one main ingredient,

and that main ingredient is goat.

The box also includes fennel,

polenta, spinach, celeriac,

pine nuts, rosemary and thyme and sun-dried tomatoes.

Ladies and gentlemen, one hour, one dish.

Surprise us! Let's cook!

Never in a million years do you think you're going to have

half a goat to deal with.

This is good, I'm impressed.

Everybody getting stuck into their goat.

On that saddle of goat are some beautiful bits of meat.

There's the loin, there's the fillet...

You can chop it up and make a stew.

There's lots of lovely little bits and pieces on there.

It's whether they can actually get the meat off the bone.

Natural history presenter Miranda regularly cooks for her young family.

I certainly think I'm a very basic cook.

I don't do anything particularly elaborate.

My husband is the chef in the family. He's a fantastic cook.

I wish I could have him in my pocket.

Telling me what to do.

How did you feel, Miranda,

when you lifted the box and saw that big lump of goat?

Well, I was thinking, is it lamb, is it pork, what is it?

I'm so glad you told us it was goat, cos I had no idea.

I've never cooked with goat before.

I used to be a vegetarian, and I don't really cook a lot with meat.

Tell us what you're going to cook for us.

I thought I might do a bit of a stroganoff without mushrooms, we don't have any.

Mashed celeriac, wilted spinach with toasted pine nuts on top.

I'm just going to try it, and it could go horribly wrong and you'll absolutely hate it.

My big challenge is to get the flavours right.

Miranda, why MasterChef? Why are you here?

I've sort of lost that passion, that excitement about cooking.

And I'm really hoping that this is going to reinvigorate that

and reenergise me about my cooking.

-Miranda, good luck.

-Thank you very much. Thank you.

She's playing with a lot of ingredients there.

Goat, sun-dried tomatoes, pine nuts, spinach and celeriac with thyme.

It's just all over the place.

It's just whatever she can lay her hands on.

Boyzone member Shane loves to cook for his young children.

The unknown is what makes me a little bit edgy.

But I think once I settle in - if I get the time

and chance to settle in - I should be OK with things.

-What are you going to make for us, Shane?

-At the minute,

I'm trying to conjure up some kind of an idea of a curried goat.

I have had curried goat in my past, but don't know how to make it,

and I'm winging everything right here.

Where did you have curried goat?

My wife is West Indian.

Her brother-in-law makes a fantastic curried goat.

Shame I never asked him how.

HE LAUGHS

We don't have a phone- a-friend round here, unfortunately.

I wish you did.

Things would be really good if that was possible, honestly.

-Thanks, Shane. Good luck.

-Thank you.

Shane has obviously never cooked a goat in his life,

but his wife's from the Caribbean and he's eaten goat

and he's got a pot of some nice- smelling stuff going on there.

For Shane, it's holding his nerve

and not trying to throw too many things at the dish.

You are actually halfway!

Comedian Shappi grew up in a food-loving family.

I'm not an organised human being.

People say they cook because they find it de-stresses them. I don't.

Mine stresses me.

My brain is not ordered

and so that's the thing I struggle the most with.

Shappi, do you have any idea what you're doing?

Well, I just put water instead of oil to fry my onions,

because I was in a panic.

-So is that a yes or a no?

-Yes, no. I've forgotten the question.

I've never been so nervous in all my life.

I feel like I've never chopped anything up.

-Have you ever cooked a goat?

-No, I've never eaten a goat.

I've only ever fed a goat and stroked a goat

and spoken softly to a goat.

It's quite tricky.

Shappi, what are you going to cook for us?

I am cooking goat curry with - what's that? - polenta.

I've always wanted to be given withering looks by you two,

like I am now. So this is a dream come true for me.

I told my mother I was on this programme,

it took her three hours to stop laughing.

HE LAUGHS

Shappi, I think you'll be fine,

but I want you to calm down a little bit.

-All right, I'm calm.

-Thank you. Good luck.

-Thank you.

What Shappi is doing, I don't know.

She has a box with the instructions written on it.

All she has to do is read them.

I don't think she knows what she's doing and I'm worried.

Hmm, yeah...

Just 15 minutes left now.

Actor Brian Capron is best known as Coronation Street serial killer,

Richard Hillman.

I would say that I'm not very inventive.

I think that's the biggest criticism I get. Particularly from my wife.

"You do the same old thing week after week," is what she would say.

Brian, by the looks of what's left on this carcass,

you didn't do butchery or biology at school.

That's true.

Goodness! How much meat did you get off that whole saddle?

As much as I could. It was like filleting a fish.

-Not that I've ever done that.

-How much cooking do you do? Or have you done?

I cook a lot at home, but my cooking skills are fairly narrow.

-Right. Yeah, that doesn't lend itself to MasterChef at all.

-No.

No!

Tell us what you're going to cook for us, Brian.

-A lamb curry, I guess.

-You mean goat.

-Goat!

I'm thinking lamb, you see.

And I'll probably streak some spinach through it

and do celeriac mash.

Have you given any thought to presentation?

I'm actually, paradoxically, quite a neat person,

so I would like to clean all this up.

It starts off neat. Hopefully it'll end up neat.

But in the middle of it, there is chaos.

Yeah! I can see.

I can see there is.

BRIAN CHORTLES

What it's going to be I have no idea. HE has no idea what it's going to be.

That scares me.

The problem we've got with Brian is that he continues to throw more

and more things into the pot.

You should be thinking about your food going on the plates.

You've got four minutes left.

Four minutes.

Final 60 seconds, please.

You've got a couple of seconds left. Get it on the plates.

Time is up. Stop!

Oh, I forgot something.

Your time is up!

STIFLED LAUGHTER

That was horrendous!

First up is Brian, who has made a sweet goat curry

with celeriac mash and roasted pine nuts,

buttered spinach and carrots.

Actually, I believe you've got promise.

There's a creamy nuttiness to your celeriac.

Your spinach is cooked well and seasoned.

Your carrots are still firm, but not raw.

Your goat is starting to go slightly dry, but it's passable,

and you've got a lovely, fruity,

acidic tang in your thick, creamy sauce.

I don't think they all belong together,

but the way you've cooked everything is decent.

Your goat has gone a bit dry, but the sauce is lovely.

Your celeriac puree has got so much salt in it,

I think I'm swimming in the Atlantic,

but your spinach is nice and so are your carrots.

-That went all right, mate, didn't it?

-Amazing. Thank you.

And we're still alive which, in your world, is quite unusual.

Thanks, Brian.

I feel a sense of a small achievement

that one got through it and that one had some positive comments.

Obviously, you get a thirst for it and you think,

I want these guys to say, "Wow, that's good cooking!"

Miranda has cooked goat stroganoff with sun-dried tomatoes,

celeriac mash with thyme

and steamed spinach topped with roasted pine nuts.

I quite like that earthy nuttiness of the celeriac

and the fragrance of the thyme alongside the sharp sweetness

of the sun-dried tomatoes and the soft and tender flavour of your goat.

But for me, the issue I've got

is that your goat itself is not wet enough

and to me is more like a sandwich filling

than being an actual stroganoff, creamy, lovely thing.

-In a bap, it would probably be a really nice thing, actually.

-OK.

Goat in a bap - you've invented something, Miranda.

SHE LAUGHS

I don't necessarily agree with John on all aspects of this.

The celeriac, I find, is too watery.

It needs some cream in there or some milk in there.

But what has impressed me is the way you've cooked your goat

and the flavours you've added to it, Miranda.

I think it was OK.

It was better than I expected, but still really nerve-racking.

But that certainly was not how I would normally cook.

SHE LAUGHS

Panic set in! Shake, shake.

Shane's dish is a tomato and onion goat curry

served with carrots

and sauteed potatoes on a bed of spinach.

Shane, the meat, you need to season a bit

and fry in a little bit of butter.

But that's the only thing I think is wrong with it.

I actually really like the dish.

I think you've got a lovely bit of spice coming through from all

the onions and the flavour of the broth. I love your carrots.

They're soft. Good job! I'm impressed.

I think you've cooked really, really well.

You've got flavour all over that plate

and the goat is falling off the bone.

You putting hot potatoes on cold spinach is the only mistake

I can see on that plate.

Other than that, it tastes great

and that may be the best goat I've ever tasted.

Thank you.

-How do you feel, mate?

-Well, look, I'll be truthful.

I didn't know what I was doing. I was just winging it, you know?

I'll tell you what, if you're winging that,

-once you know what you're doing, I can't wait to eat your food.

-Fair enough!

I guess I feel pretty good simply because I got some decent comments.

However, I really think I just had some luck in there.

Shappi has made a potato and goat curry with celeriac mash,

polenta and creamed spinach, served with a side salad.

This is the goat,

and I've never made placenta before and I've made...

Shappi, just so you know,

this stuff is not called placenta,

it's called polenta.

OK?

-Shall I put that on for you?

-What is it?

-I dunno, it's just...

some stuff.

CUP CLATTERS

-SHE LAUGHS NERVOUSLY

-Sorry!

Right! OK, what's in that dressing?

I don't know. I can't remember.

I panicked.

-It tastes like dishwasher detergent.

-Well, again, useful.

There are problems, Shappi, you don't need me to tell you that.

-The biggest one is the placenta.

-Right.

-It's a rubber doorstop.

-SHE LAUGHS

-OK.

The spinach has too much cream.

What you've done with your celeriac is you've munched up bits of it,

but kept big lumps in it.

But I like the way you've done your goat.

It's got nice soft bits of veg, it's got nice seasoning, there is

a nice, thick coating around it,

and you've cooked your goat pretty well.

I do wish you would just calm down a little bit, I really do.

I find that very hard. I find it very hard to be calm.

But you have a decent touch with meat. You do.

Goat's not easy and that's pretty good.

I agree with Gregg. Your goat is still lovely and soft.

What else is on the plate is a little bit weird.

And the other thing is, Shappi, you don't have to do so much.

Do a couple of things really nicely and do them really well,

rather than doing ten things badly.

I just totally panicked during that.

I shouldn't have bothered with the silly salad.

I've never been good at making salad sauces anyway.

That wasn't bad at all, you know? Goat isn't easy. That wasn't bad.

Thank you, off you go.

Four celebrities with a goat in a box. John, they did pretty well.

Shane was the most promising one here,

but by his own admission he was winging it.

He might be winging it at the moment,

but he might be one of those people who just has a natural gift.

Brian, you know, this should help steady his nerves.

I think he does a fair bit of cooking.

Miranda cooked the goat really well

and I think she'll learn a good lesson from this.

Shappi has got a point to prove. She is trailing the others.

This time their nemesis is no longer a goat, but a tomato.

This is the palate test.

I'm going to cook a dish,

our celebrities are going to taste that dish, then

they are going to have to cook the dish, recreate it without a recipe.

The dish is a tomato tart filled with a tomato and cumin chutney,

served with black olive tapenade, herb salad

and a herb and garlic infused oil.

The first thing I'm going to make is a tomato and cumin chutney,

with some shallots, garlic and lots of overripe tomatoes.

And then a good quantity of cumin.

There is no other flavour in the world like cumin.

-I want them to get that.

-So chutney, of course, needs vinegar.

Pour in the vinegar. Going to add the tomatoes...

Increase the heat so that those tomatoes break down quickly.

While the tomato and cumin chutney cooks down, John makes

a start on the tart base.

So, puff pastry.

Large ring first to make our round tart.

Second ring, this one you don't cut all the way through, though.

You only score it. The outside we want to puff up.

The inside we don't want to puff up because the filling will come off.

So what we've got to do with the inside is dock it.

So you dock the pastry. If you dock it, it won't rise.

So chutney on top.

That's going to be quite a heavily-laden tart.

Yeah.

Put that in the middle. There we go.

So far, there's nothing on that tart they shouldn't be able to pick out.

Absolutely right.

So into the oven at 220.

For 15 minutes.

Now the tart's in the oven, I'm going to make a herb and garlic

and tarragon and basil oil and I'm going to puree it

with the fresh leaves to make it green and vibrant

but still flavoured.

The flavour of that oil will be a mixture of tarragon,

basil and garlic.

That's right.

Now to make the tapenade. Capers, anchovies...

-Aye, aye!

-Love them.

And then all your olives.

So now, this gets blended...

And then my favourite extra ingredient in a tapenade - brandy.

It's a brave cook who takes a brandy bottle to a tapenade,

I'll tell you that.

-And then fresh parsley.

-Mm!

So now we're almost ready to go. We have our component parts.

Our oil...

Look at those colours! That's the Mediterranean, isn't it? Look at it.

-Lovely.

-Then a little herb salad on top.

-Do you know what? I love that.

Tapenade.

There you go, tomato and cumin tart with herb oil and tapenade.

The two things that are going to throw them is the jam and tapenade.

Everything else, John, they should get.

Well, let's get them in.

This is the palate test.

Because you cooked so well with that goat this morning,

I've cooked you some lunch.

There you have a dish, my dish, and all you need to do is to

taste it and write down the ingredients that are in it.

That's it. That's all you have to do.

Good luck. Off you go.

Eugh!

Anchovy. Yuck!

Lack of knowledge.

I'm going to fall down because I don't know what things are called.

But it tastes good!

Anchovies and black olives - that shouldn't go in anyone's mouth.

Very tough.

Because even if I can remember a taste,

I can't remember what the name is.

It tastes like apple to me.

-Two people have said apple.

-Yeah.

-Isn't that funny?

Both Brian and Shane have said apple in the tart.

-The sweetness of the onion and the sweetness of the tomato make it taste...

-Amazing!

I've never made tapenade.

I don't know what goes into it, apart from olives.

Oh, it's so difficult.

Only one person, Miranda, has got the cumin and tomato chutney.

I'm not sure if I've got a good palate or not.

I think I might just be a bit of a trougher.

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

Underneath the cloth you'll find all the ingredients

that went into making that dish, and some that didn't.

You've got 50 minutes. Ladies and gentlemen, let's cook!

The ingredients have been separated into four groups,

those to make the chutney, the tapenade,

the herb oil and salad and the puff pastry tart.

Though they have also been given shortcrust pastry to test them.

With no recipe, they'll have to rely on their palate and skill alone.

DISH SMASHES

I just bashed into the plate with the roller.

Car crash.

HE SIGHS

I've never baked in my life.

It's like getting into a Formula 1 car when you've never driven

and you've got to make it work. How do you do that?

-SHAPPI:

-No idea what I'm doing.

I think I'm getting away with it.

SHE SNORTS

None of them realise that puff pastry,

without anything on it, will rise. None of them have worked it out.

Maybe Miranda has. Everyone else is trying to build an edge.

I just don't understand how you can do this tart.

-Anyway...

-HE LAUGHS

Are you one of the extras in Braveheart?

-HE LAUGHS

-What does that mean?

Well, you've got loads of white stripes across your face.

-You've got the white mark...

-Oh, don't.

Chutney. Never made chutney before. No idea what I'm doing.

I see some ingredients here, it's just a guessing game.

Just got to try and match what they made.

God, you know, it's not far off!

SHE LAUGHS

Shappi, there isn't really a lot of chutney going on.

There isn't enough tomato going on. She is a bit of a worry.

I've never made a tart. Does it show?

Brian, he's got a decent chutney going on.

He's still got a stripe of white flour across his head.

But what he tried to do with that puff pastry is bake it

as if it was raw pastry.

So what has come out of the oven is a misshapen doughnut.

I can't start again now, I don't think.

It's so amazing that, for these contestants,

what looks like a simple dish is proving very, very tricky.

There was I chopping my tapenade!

How do you work one of these, then?

BUZZING

Just 15 minutes.

There's no time to make mistakes, that's the thing.

You've got to get it right first time.

I feel really under pressure right now.

The tart is going to be a disaster.

-All done?

-Yes, sir.

-You're a fast worker, aren't you?

Ten minutes to spare.

You've got just five minutes left.

That's it, time is up.

Bring your plates up.

Your palate test today was a tomato tart with

a tomato and cumin chutney, a black olive tapenade, herb salad

and herb and garlic infused oil around the outside.

Shane.

I think you've got a very presentable looking tart there.

That's a nice round shape and it's symmetrical.

You finished before everyone else. Not a bad thing to work very fast,

but your pastry needs to be cooked a little bit more.

I like your tapenade. Your tapenade is delicious.

You've got the richness of the olives and the saltiness of the anchovies in the right proportion.

I would have loved to see a few more herbs on top,

but not a bad job, Shane.

Not a bad job at all.

Your chutney is far too sharp. However, your tapenade is bang on.

And also, your herb oil is lots of different herbs, big flavour. Well done.

A bit more experience, I reckon you could be very good indeed.

'I'm very, very happy. I'm very pleased.'

It was daunting, it was testing,

but the end result was fantastic for me, so I can't complain.

Miranda.

I love the way that you laboured over that tapenade,

using a knife on a board because you didn't find the little blender.

Instead you did it all by hand. And for me, that's the star of the show.

It's strong, bold, and I'm very, very pleased. The jam itself is not bad.

Your tart needs to stay in the oven for longer to let it cook all the way through.

I like your presentation, there's a bit of elegance about it,

but you need more herbs and more robust flavours.

Be gutsy about how it tastes.

I have to say I'm pretty happy with how it tastes.

You've got the sweetness of the chutney and the tomatoes

and of course that bold, salty tang of the tapenade.

However, that's spoiled somewhat by the fact that your pastry

is not cooked.

And your oil has got no herbs in it at all!

I'm exhausted. I'm emotionally drained.

I have never concentrated on something in such detail for so long.

It's just really hard.

Brian.

Whoa!

STIFLED LAUGHTER

That tapenade is so sharp! So sharp.

It's got far too many capers in it.

But I really like the sweetness that you have inside your chutney

with those tomatoes. I like that.

Brian, I've got to say, you got something served, which is

a miracle, really. I like your herb oil.

Your pastry is not quite cooked enough and we've got this salty,

hefty, whack-you-in-the-mouth, kick-you-in-the-shins

and-when-you're-down break-a-rib-for-you, tapenade.

It is really strong. Sorry, Brian, but today you learn a lesson.

I knew it was wrong. I knew the whole thing was wrong.

But in my head I was pleased that it looked like something.

I definitely need to up my game.

The proportions are wrong.

You don't have anywhere near enough tomato

and you've got far too much tapenade.

It's not like John's, and there are things that are wrong -

the pastry is wrong and the chutney is not really there.

However, you've got some nice flavours in.

I like your oil, I like your tomatoes, I like your tapenade.

The inside of that tart is not cooked.

That's raw pastry, you can see it.

But because your tapenade is so strong,

it goes quite nicely with your tomatoes.

They really tore into me!

I'll tell you something, though, I don't like tarts.

Thank you very much indeed and we'll see you soon. Off you go.

THEY CHUCKLE

It's been an interesting day, I think.

From the mystery box, which was a goat, to a humble tomato tart.

What I've learned about these four today is they can all cook meat well,

they can all identify ingredients, but some have obviously got

more experience in the kitchen than others.

Shane, I think may have -

and I say may have - the makings of a natural cook.

Straight out of the starting gate, I hadn't a clue what I was doing.

Taste-wise, I was on a wing and a prayer.

An absolute wing and a prayer.

In my opinion, we've got Miranda, who has obviously done

a bit of cooking and is now battling with her nerves.

I think we've got bigger things to come, which is the scary bit.

Brian is a little up and down. Good goat, mistake-ridden tart.

It's like jumping into a pool

and having to keep swimming till you get to the other end.

It's quite terrifying.

-Shappi has got a lot to prove, for me.

-Yeah. Silly mistakes.

I mean, silly mistakes.

If John and Gregg think I'm the dunce of the class,

I'm really up for proving them wrong.

I want to be a lot better than I was today.

They've got through today. What happens to them next?

Well, it's the big wide world.

After surviving the MasterChef kitchen, the four

celebrities are now being sent into the fearsome world of mass catering.

-MIRANDA:

-I'm absolutely terrified!

We have no idea what we're letting ourselves in for.

Welcome to Goldsmiths College.

Recognised as one of the leading creative universities in the UK.

You are preparing and serving lunch for over 100 of the students

here today.

Today you are working in teams. First team, Brian and Shappi.

Second team, Miranda and Shane.

Each team needs to prepare a large quantity of food.

40 meat dishes.

30 vegetarian dishes and 30 desserts.

You have two hours. Good luck. Off you go.

Goldsmiths College is part of the University of London

and is renowned for its fashion, arts and music degrees.

WOMAN SINGS SCALES

Previous alumni include Mary Quant, Damien Hirst and Blur,

who formed at the college in the '80s.

Today, the celebrities will be under the guidance of Goldsmiths'

head chef, Mehmet Akar.

-Good morning, guys.

-ALL: Morning.

We are going to serve at one o'clock.

I want everything out at five to one ready to serve, please.

-OK.

-Good luck, everyone.

-Thank you.

The teams must each create two main dishes,

one meat and one vegetarian, and a dessert.

They can choose from ingredients including pork, beef,

spinach, tomatoes, chickpeas, couscous and a range of fruit,

veg, spices and larder ingredients.

There's so much stuff here, it's like... I don't know.

This is a massive challenge.

There's a funny feeling in my stomach right now,

but it's not hunger, I'm really nervous.

Oh, cheesecake. Digestive biscuits.

That's what we could do. That's really easy to do.

I do have Miranda as a team-mate.

We could do stuffed red, green and yellow peppers.

If we can rely on each other

and not work against each other, that would be a great thing.

Swap over, have a look.

-SHAPPI:

-Usually, I cook for batches of six people.

Six is how many I can handle. Cooking for 100 is very daunting.

-There's nice butternut squash there.

-I don't know anything about that.

Working with Shappi will be interesting.

-We could make a crumble.

-I'm sure we'll have a laugh.

-Cauliflower cheese would be good.

-No, no, no.

Famous last words!

Tell me what's the idea for the menu.

We're thinking for our meat dish

we'll make a Middle Eastern style beef stew.

-We're going to make a veggie curry...

-OK, sounds good.

And for pudding, we were thinking a really nice fruit salad with...

I don't think so because, think about it, it's cold weather.

-You guys can make a crumble.

-Yes.

-Yes, let's make a crumble.

-It's not rocket science, right?

-No. It's very easy and simple.

-Time is kicking up now.

-OK.

-Right.

Can we discuss stuff with you, just to brainstorm a bit?

Vegetarian option, we thought of doing stuffed peppers with red,

green and yellow peppers. Meat, we thought maybe a pork stroganoff.

Pudding, we saw digestive biscuits there and the ricotta cheese,

so we thought about doing a lime cheesecake?

Sounds good.

-Shall I start chopping all the veg?

-Yes, can you chop some onion?

-For you?

-Yeah.

The celebrities now have just two hours before the lunch service.

Oh, I don't like fat in my meat at all.

I hate fat in my meat.

Our celebs may well have done a Christmas lunch,

they may have even catered for a party, but they have never

had to cook for over 100 people before, guarantee it.

-While Shappi starts to fry off the beef for the stew...

-Wheeee!

..Brian gets on with the prep for the vegetable curry.

Timing is one of the biggest concerns when you're doing a vegetarian curry, I think,

so that the vegetables stay nice and crunchy.

They'll probably be raw!

-SIZZLING

-There we go!

Yummy!

With Shappi and Brian well under way,

Shane and Miranda are still discussing how to cook their dishes.

What else do we need for the stroganoff?

It's got to go in, start in 40 minutes.

The procrastination going on between Shane and Miranda is really frustrating me.

I think the onions should go on soon.

The amount of time they're talking, they could talk and cook at the same time.

You can do two things. You can talk and cook.

What flavouring should we do with that? Should we put paprika in it?

Cook, guys! Cook something!

Shane starts prepping the pork for the stroganoff.

Stuff like that has got to come out.

Can you maybe get it on the board and get a smaller knife maybe?

While Miranda finally gets on with making the biscuit base

for the lime cheesecake.

I'm under Miranda. She's head chef, without a shadow of a doubt.

I'm her onion peeler right now, and I'm happy with that.

We need some direction.

Miranda, you're definitely in charge, aren't you?

-Are you always this tough? Are you the leader?

-No.

When I look at the pair of you, Shane is a big lad,

-but I would rather tackle Shane than you.

-He's so good.

I'd rather tackle myself than her! GREGG LAUGHS

What's happening is that I am...

fast-cooking the meat and then I'm going to add chickpeas,

maybe some tinned tomatoes, and hope.

-Shappi, who's boss in your team?

-Boss? We are totally democratic.

Working together as a team, in that he is doing his thing,

I'm doing my thing.

That's not really a team, then, is it? What would make it special?

What would make this special is if the spices had enough salt

-and pepper and spices in it to make it taste nice.

-Good.

Oh, wow! Hello, ladies!

What I'm really pleased with is how happy Shappi looks.

Whoo! That's fun!

It's the first time I've seen her calm and enjoying herself

since she walked into this competition.

45 minutes have gone.

Brian's been left in charge of vegetable curry.

This is only the second time in his life he's made a curry.

Brian's mess is pointing towards a messy lunch.

Chopping away, hope I've got enough. I think there's more or less enough.

I don't know if there's enough for 30 people. It's difficult to know.

Listen, listen. John has already commented on your mess.

Stop right now, right now, and do not work in this rubbish any more.

There's no need for it.

And, tell you what, you will work more efficiently and quicker

if you work clean.

Put that in there, empty that in the bin, then come back again,

-all right?

-Yes.

-If you work in this state, you'll never ever succeed.

True, thank you.

Miranda has finished the base for her cheesecake,

while Shane is still on the stroganoff prep.

Miranda and Shane, they haven't made much of a proper

start on what's supposed to be the stuffed pepper vegetarian.

If they don't sort themselves out, the students ain't going to

get any food in that part of the kitchen, and I am serious.

It's very easy to just panic and do everything in a very slapdash way.

So I'm trying to just take a bit of time.

Oh, whoa, whoa!

Listen, guys, you have one hour, just over one hour before lunch

and there are some hungry-looking students down there. All right?

Many of them look like they haven't eaten in a week.

SOUNDTRACK DROWNS OUT SPEECH

There's no university in the world quite like Goldsmiths.

Creativity is what we do. It's here in a hundred different forms.

Students are very demanding and very discerning.

They care about how food is sourced, how it looks

and how it tastes.

And they want it when they arrive.

Come on, guys, don't let me down, please!

Oh, no, it's gone a bit lumpy!

Lump of flour.

-What have you done?

-I had to put the flour in. It's a disaster.

Look what's happened.

-You've got to mix flour with water to thicken it.

-I know.

-You know?

-I know, but...

-You didn't know, otherwise you would've done it.

I panicked and put it straight in because of time.

-I thought it would be all right.

-Lump of flour.

-I'll sort it out.

-Will you?

-Yeah. I'll sort it out.

-Good luck!

Not that I know how to fix it. I'll just do that for a bit.

Shappi knew she had to thicken the stew, so what she's done,

got herself a big container full of flour and just poured it in.

And we've now got these flour dumpling lumpy things

floating around with the chickpeas.

It's going to be weird. It's going to be nasty.

I'm really upset about my dumb decision to just whack

flour in like a flour monster.

There we are, look. You'd never know.

While Shappi tries to rescue her stew,

team-mate Brian gets the vegetable curry on.

And makes a start on stewing the fruit for the crumble.

Maybe there's too much cinnamon in there. Call me old-fashioned.

Shane has finally started cooking the stroganoff.

Just sweating off the pork at the moment. We've got 35 minutes to go.

It should take another 20 minutes anyway.

I've spent too much time on this cheesecake.

I can categorically tell you that.

I had no idea that it would take so long.

Anybody know where the fridge is?

Right now, we've got a cheesecake in the freezer, thank goodness.

Nobody knock that off, please.

30 minutes to go.

The pork stroganoff has only just been started

and the stuffed peppers are bare of any stuffing.

We are going to have stuffless peppers!

The peppers are in the oven, and if they have ten minutes...

We'll be a bit late, but it's OK, I think.

With all their other dishes cooking,

Brian and Shappi team up to make the custard.

One ounce. The whole bag needs 70 litres of milk...

..or three pints of milk.

I can see Shappi over there right now reading the instructions

on how to make custard from a bag of custard powder.

-Shall I make the custard in that?

-No.

-No, use a pot, please.

-A pot?

-Yes.

Come on, Shappi, you must have made custard in your life!

I think maybe more milk.

-SHE GASPS

-Is that cream?

Cream!

-Is it cream?

-Yeah, it's cream.

-Well, let's put some milk in.

That won't matter. We'll put some milk in.

What the hell is this?

Because it looks like milk, it should be marked clearer.

-How much custard powder did you put in here?

-The whole lot!

This is enough for 200 people!

-I, I...didn't...

-Gosh, guys, just move it, please.

He's so frightened, is Chef, he's brought in reserves to help out.

Never before has this man looked so stressed in his whole life.

That pudding is now close on to a disaster.

How do you mess up packet custard? How?!

With only 15 minutes to go, Miranda is struggling to get

the couscous stuffing ready for the peppers.

It's rubbish. I wouldn't want to eat this.

This is what happens when I make couscous at home. It's horrendous.

It just looks like semolina and it's got no flavour to it.

If Miranda and Shane get that vegetarian course up,

it's going to be close on a miracle.

And it still tastes of absolutely nothing.

And I just don't know how to rectify it.

Shall we start the shop now, please?

With moments to spare,

Miranda and Shane still need to stuff all of their peppers.

It's always about timing with something as big as this.

We know that.

But this time it's getting a little bit hairy.

Shane and Miranda are well behind time.

This is just rubbish.

Backbreaking work!

Come on, guys, come on, please! Push it now, please!

-Nearly there, Chef.

-People are waiting downstairs!

It's tasting quite nice. It's all over now anyway, regardless.

SHAPPI: Yeah, we're ready!

-It's really nice, I'm quite happy, but just, we're late!

-OK.

Just go down, please! Just go down, serve the food. People are waiting.

You are already late ten minutes. Please go!

Thank you, Shane.

Ten minutes late, lunch is finally served.

Miranda and Shane have made a pork and mushroom stroganoff

with rice and roasted peppers

stuffed with couscous and sweet potato.

Shappi and Brian have made a Mediterranean beef stew

and a vegetable curry, both served with rice.

-Here we go! Hi, there!

-Sorry we're late.

-Hello.

What's the vegetarian option?

We have a veggie curry here

and stuffed red peppers...

Stuffed red, green and yellow peppers here,

stuffed with roasted squash and couscous.

BRIAN: Anyone else now?

You're having beef?

There we go.

Shappi's beef stew

and Brian's vegetable curry are both being snapped up.

I picked the...Mediterranean beef.

I would assume this was cooked by amateur chefs,

more than professional ones.

To be honest, I didn't love it.

The beef was good.

It didn't lack too much flavour, but I found the sauce was quite watery

and it didn't create a nice texture in my mouth.

What I like are those chickpeas.

Those chickpeas have soaked up lots of the flavour.

It's all right, but I prefer to just have the chickpeas and not the beef.

Vegetable curry.

-Brilliant, thank you.

-Thank you.

I chose the vegetarian curry because I'm not a big meat eater.

It's good, lots of flavour. A little bit of spice, which is nice.

Yeah, it's really good.

Oh, that's well flavoured!

That's sweet, it's got an almost citrus tang and it's got real heat

and spiciness.

I love your surprise!

Yeah, I'm surprised with Brian,

because he works in such a messy way,

but actually the man has really got some flavour in there.

-I agree with you, it's nice.

-It's good! Go, Brian!

Pork and spinach stroganoff over here.

Pork and spinach?

On the other team, Shane's pork stroganoff is also selling well.

So far, so good. It's moving.

But not Miranda's stuffed peppers.

Any vegetarians want a stuffed pepper, stuffed with couscous

and roasted butternut squash?

I'm not proud of them. They don't look beautiful.

There you go. Bad decision.

Pork, yeah?

Thank you!

I've chosen the pork with spinach

because the sauce was looking delicious, so I decided to try.

I think it's really tasty so, yeah, I'm happy.

The sauce is splendid, the rice is fine, the pork is...

maybe it just needed a little longer cooking. Just a bit chewy.

It's good. It's well seasoned, it's nicely cooked.

I reckon I could have done with a bit more on the plate, but not a bad job.

I love the colour and I really like the flavour.

It's deep and it's rich and it's peppery. I like it.

It's the sort of wet stuff that I really like.

Oh...

I chose the stuffed peppers with couscous.

To be honest, it's a little bit bland.

I think the word "stuffed" is probably... Yes. Wow.

That's interesting, isn't it?

It's a pepper cup with a blob of overcooked couscous

with some vegetables running through it.

It does taste of herbs and it does taste of onion

and you get the sweetness from the squash.

However, it's a very small portion and that is a lump of couscous.

-And couscous should not come in lumps.

-No.

With the mains gone, it's now time for dessert.

Ta-da!

Ladies and gentlemen, thank you so much for your patience.

Dessert is on its way.

The teams' puddings are a lime cheesecake from Miranda and Shane

and an apple, pear and apricot crumble

with custard from Shappi and Brian.

Apple and pear crumble and custard over here!

Thank you very much.

-Like a piece of cheesecake?

-Thank you.

-There we are.

-Thank you.

Thank you.

Cheesecake is running out! If you're not fast you're last!

I'm thinking it's a bit icy, it's a bit cold.

Icy cheesecake, what more do you want?

-Last couple of pieces of cheesecake.

-Has it all gone?

-It's all gone.

It's not too bad now. It's kind of defrost... Oh!

The actual cheesecake filling is really hard.

It's like it's been frozen or left in the freezer.

I was actually quite disappointed with it,

because it's really, really cold. It doesn't taste of much.

But the base and the strawberries are really good.

I loved it. It was like a cheesecake ice cream, not a plain cheesecake,

more like a cheesecake ice cream, but I liked the difference to it.

Oh...! Ooh!

That is a semifreddo on a biscuit base.

Wow! Cold.

That's a mess up.

The ricotta doesn't have any flavour, the cream's not been

sweetened, there's no vanilla running through it.

It's all a bit plain and bland, isn't it?

And that is the last one.

-Well done, my friend. Good work.

-Bless you, bless you.

I went for the crumble. It was nice, yeah.

I didn't know what the fruit was in it.

It was a bit of a mystery, but it was nice, yeah.

I wish there was a bit more crumble in it,

because that would have balanced the flavour a bit more.

It's supposed to be pear and apple,

but I only just tasted huge chunks of pear.

Oh, I think that's a mistake. Sorry.

You've got dried apricots in here and they haven't been chopped.

I mean, look at that! You do not want to chew a whole dried apricot.

-That's laziness.

-I've got to say, this is close to atrocious.

This is custard, which comes out of a packet.

The apples inside the crumble are not cooked properly.

It's rich with cinnamon, which is great, and it has nice flavour

-from the apricots but there's been no care in this at all.

-That's a write-off.

Well done, guys. Well done.

High-five!

The pressure is always going to be on. Cooking this

quantity of food in an environment you've never been in before

is daunting. I think they've done OK.

I have to say, though, I think the boys in the teams edged it today.

I think you're right. I think the boys have got it.

It was fun! It keeps you busy, it keeps your mind ticking.

You're focusing on so many different things at once. I really enjoyed it.

I think I saw all the plates were clean at the end.

There's a certain satisfaction in that.

It would have been horrible if they'd all gone "Bleurgh!"

I was really fired up with adrenaline

and I'm now feeling really deflated. All my energy's gone.

I'd love to have had a bit more planning time.

When we first started the MasterChef competition, I said,

"Oh, you know, I'll just have fun," but now I'm 100% in the game.

Nobody's going home at this stage in the competition.

They've got a chance to continue to learn,

because next it's going to be properly tough.

Tomorrow, the pressure continues,

as the four celebrities battle to stay in the competition.

I think mine are done. Oh, heavens above! Oh, that's hot, isn't it?

Sorry, thank you.

The key is to know what you're doing.

Give me a week in here and I might be all right.

Right now I haven't a clue.

I don't know which one's which at all.

No idea.

Just keep stirring the sauce.

-You have 15 portions on order. Like, 15!

-It's a nightmare!

He's just spinning on the spot now. He's totally lost.

BRIAN LAUGHS

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