Episode 8

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0:00:03 > 0:00:05It's Celebrity Masterchef.

0:00:05 > 0:00:11We've got 16 celebs, all hoping to show off their cooking talent.

0:00:11 > 0:00:13I'm starting to believe in the possibilities of me

0:00:13 > 0:00:16being a capable man in the kitchen.

0:00:16 > 0:00:19They've proved themselves in their own profession.

0:00:19 > 0:00:22Now let's see if they can cut it in the kitchen.

0:00:22 > 0:00:26I really want to stay in the competition.

0:00:26 > 0:00:30It's a bit addictive. You just want to keep going. Give me some more!

0:00:30 > 0:00:31Give me some more!

0:00:33 > 0:00:36Cooking doesn't get tougher than this!

0:00:44 > 0:00:50These four celebrities are competing to become Masterchef champion.

0:00:50 > 0:00:54I think our celebs are wondering what it is they signed up for cos

0:00:54 > 0:00:58they've had tough tests and they've got their toughest one yet to come.

0:01:00 > 0:01:03Today, they're being sent out in pairs to

0:01:03 > 0:01:07experience their first lunchtime service in a restaurant kitchen.

0:01:08 > 0:01:14I worked in a chain of well known London sandwich shops.

0:01:14 > 0:01:17That was as professional a kitchen as it got.

0:01:17 > 0:01:19I'm loving the whites. I look like a professional.

0:01:19 > 0:01:23I might not be able to cook like one, but I'm certainly feeling good.

0:01:23 > 0:01:26We're not in a studio, so it's going to be a little bit more

0:01:26 > 0:01:28pressurised situation, yet again!

0:01:32 > 0:01:36Yes, it's like being in an exhilarating nightmare.

0:01:42 > 0:01:45Shane and Brian are arriving at Angler,

0:01:45 > 0:01:48a seafood restaurant in the heart of the city of London.

0:01:50 > 0:01:54- In charge of service is head chef Tony Fleming.- Morning, gents.

0:01:54 > 0:01:57- Morning.- Brian, Shane, how are you?

0:01:57 > 0:01:58- How are you?- I'm very well.

0:01:58 > 0:02:01With seafood, everything's cooked last minute

0:02:01 > 0:02:05and seconds are very precious. So focus, listen to everything I say.

0:02:05 > 0:02:09We've got a busy service ahead, so we'll see what you're made of.

0:02:09 > 0:02:10Let's go, guys.

0:02:13 > 0:02:16Service is in three hours' time.

0:02:16 > 0:02:21Brian and Shane will each be cooking one dish from the a la carte menu.

0:02:21 > 0:02:25Shane, today, the dish you're in charge of is pan roasted

0:02:25 > 0:02:29halibut, crab crushed potatoes, baby herb salad

0:02:29 > 0:02:34and a sauce vierge, which is like an olive oil, basil and tomato sauce.

0:02:37 > 0:02:39So, first things first, is the fish.

0:02:39 > 0:02:42You season it just before it goes into the pan, OK?

0:02:42 > 0:02:44And go...like that.

0:02:44 > 0:02:48Give it 30 seconds on there, OK? Just to colour it slightly.

0:02:48 > 0:02:51A little bit of golden brown and then in for two minutes.

0:02:54 > 0:02:55OK, next up, potatoes.

0:02:55 > 0:03:00Squeeze of olive oil and then just crush with the back of the fork, OK?

0:03:00 > 0:03:04Chopped chives. And then a good spoonful of crab.

0:03:04 > 0:03:07OK? Mix your potatoes together.

0:03:07 > 0:03:11That's it, done. And then just to glaze the fish, just to finish it,

0:03:11 > 0:03:14finish with a knob of butter and a squeeze of lemon.

0:03:15 > 0:03:18- That's it, done.- Wow!

0:03:19 > 0:03:21OK, fish on top.

0:03:22 > 0:03:25A nice selection of herbs.

0:03:25 > 0:03:27Just take the sauce, give it a mix.

0:03:31 > 0:03:33Job done.

0:03:35 > 0:03:39- Wow! That ain't no joke! - Piece of cake.- That ain't no joke!

0:03:39 > 0:03:4220 of those at lunch, easy, yeah?

0:03:42 > 0:03:46This is what I was looking forward to, this part of it all,

0:03:46 > 0:03:49but at the minute, it's very daunting.

0:03:49 > 0:03:53OK, Brian, the dish you're in charge of today is roast langoustines,

0:03:53 > 0:03:59slow cooked pork belly, cauliflower and golden raisins.

0:04:01 > 0:04:04Pork belly now, just starting to brown nicely.

0:04:04 > 0:04:08Sauce. This will obviously boil up quite a lot.

0:04:08 > 0:04:11And a good pinch of raisins. As soon as this boils, in the oven, OK?

0:04:14 > 0:04:17- That will take about a minute or two.- Right.

0:04:17 > 0:04:19Now, start the langoustines.

0:04:20 > 0:04:24So 15 seconds, turn. Knob of butter, lemon juice, finish.

0:04:24 > 0:04:28You take any further than that, the butter will go black.

0:04:28 > 0:04:32And there'll be black speckly bits and that's when we get upset.

0:04:32 > 0:04:35Just do a line of the cauliflower puree, OK?

0:04:35 > 0:04:37Smooth it down, nice and square.

0:04:40 > 0:04:44Pork belly, langoustines.

0:04:44 > 0:04:46Just in a line, one, two, three.

0:04:48 > 0:04:52Two pieces of cauliflower, a little bit of olive oil

0:04:52 > 0:04:56and a little rock salt. OK? So that's that dressed, OK?

0:05:02 > 0:05:04And finally, coriander.

0:05:07 > 0:05:10Timing is key, it's essential.

0:05:10 > 0:05:12Multitasking is one of your strong points?

0:05:12 > 0:05:15I'm very strong on multitasking. I'm brilliant.

0:05:15 > 0:05:19It's one of my best things. My wife's always saying, "You're so good at multitasking,"

0:05:19 > 0:05:22- and I'm a very calm person as well. - Oh, really?- Yes, yes.

0:05:22 > 0:05:24This is going to be a walk in the park.

0:05:24 > 0:05:26I'll give you a challenging dish,

0:05:26 > 0:05:29but I don't know if I've fallen a bit short.

0:05:29 > 0:05:34- Well, let's see what you're made of then! It's a bold statement! - I'm being slightly ironic.- All right.

0:05:34 > 0:05:38I've never cooked anything like this in my life. I feel sick!

0:05:42 > 0:05:46Miranda and Shappi will be cooking at the Criterion

0:05:46 > 0:05:49restaurant in Piccadilly Circus.

0:05:53 > 0:05:58- Running the pass is head chef Matthew Foxon.- Hello! Good morning.

0:05:58 > 0:06:02- Morning.- Hi, good morning. We have a very busy lunch today.

0:06:02 > 0:06:04We've got about 60 covers booked.

0:06:04 > 0:06:08It's going to be a full-on day today. So, come with me.

0:06:16 > 0:06:20During service, Shappi will be cooking a supreme of guinea fowl,

0:06:20 > 0:06:24crispy potato galette and braised guinea fowl leg,

0:06:24 > 0:06:29with Savoy cabbage, plum sauce and a guinea fowl jus.

0:06:29 > 0:06:32Take one of your guinea fowl. We're going to put it in the oven.

0:06:32 > 0:06:37- Eight minutes. Put it in. Yes. - Good luck!- Close the oven door.

0:06:38 > 0:06:41- Eight minutes. There we go. OK?- Right.

0:06:41 > 0:06:46A handful of cabbage, straight into that hot pan.

0:06:46 > 0:06:50And then what we want to do is we'll add a little vegetable stock

0:06:50 > 0:06:54into that and just steam it very quickly.

0:06:54 > 0:06:57And then we'll just season it

0:06:57 > 0:07:00and that will be ready to go onto the pass.

0:07:00 > 0:07:03We put a good spoon of the plum sauce.

0:07:04 > 0:07:06In the centre of the plate,

0:07:06 > 0:07:11we're going to put a spoon of cabbage, beautifully soft thighs.

0:07:15 > 0:07:20The potato galette is going to go in between and on the plate.

0:07:20 > 0:07:24And the guinea fowl jus that we've made from the carcasses of all

0:07:24 > 0:07:28the guinea fowls and that will be the final plate.

0:07:28 > 0:07:31Do you think you'll be able to put up a plate like that every time?

0:07:31 > 0:07:34- I will, yes. That looks easy enough. - Fantastic. Good news.

0:07:38 > 0:07:40I think I'm all right with the presentation,

0:07:40 > 0:07:43but genuinely I am so hungry and it looks so good!

0:07:43 > 0:07:46It's going to be really hard not to eat it.

0:07:46 > 0:07:49For service, we pop one in.

0:07:49 > 0:07:53We get a nice golden brown colour on it like that.

0:07:53 > 0:07:59Miranda's dish is a lamb, spinach and mushroom spring roll with

0:07:59 > 0:08:03a porcini puree, sauteed spinach and a lamb jus.

0:08:03 > 0:08:04And then we'll be placing

0:08:04 > 0:08:08that inside the oven for about eight minutes for a medium.

0:08:08 > 0:08:11- OK, have you got a timer on your oven?- Yes.

0:08:11 > 0:08:14- I'm so pleased about that. - Sauteed spinach.

0:08:14 > 0:08:17All I want is a little bit of butter.

0:08:17 > 0:08:20Inside there, you can see that's starting to almost burn.

0:08:20 > 0:08:24That's going to give us a slightly nutty flavour. Noisette.

0:08:24 > 0:08:27You can smell it, it's almost got a nutty flavour to it.

0:08:27 > 0:08:29Mm, smells good.

0:08:29 > 0:08:31- Yeah.- Drain that off.

0:08:32 > 0:08:34Right. We'll get plating.

0:08:34 > 0:08:36- OK.- OK?

0:08:36 > 0:08:38Yup.

0:08:38 > 0:08:40In the centre of the plate,

0:08:40 > 0:08:44we'll be putting some of that porcini puree, spinach.

0:08:50 > 0:08:53And then we're just going to slice on the diagonal.

0:08:53 > 0:08:57- Wow! Look at that! - And place, push it down.

0:08:58 > 0:09:02And then, to finish it off, a little

0:09:02 > 0:09:05bit of lamb jus round the plate.

0:09:05 > 0:09:09- Wow!- And that's how they expect every plate to go out.

0:09:09 > 0:09:12Looks stunning.

0:09:12 > 0:09:16I'm really worried about just making that first one look so beautiful.

0:09:16 > 0:09:18Chef did it so quickly and naturally.

0:09:18 > 0:09:20I'm going to be struggling and fumbling

0:09:20 > 0:09:22and it's all going to go horribly wrong.

0:09:26 > 0:09:29It's just gone 12 and over in the City,

0:09:29 > 0:09:33the lunchtime rush is about to begin for Shane and Brian.

0:09:33 > 0:09:36We can't send anything unless it's completely perfect cos we have never

0:09:36 > 0:09:39done that since we've opened, so I'm not going to start doing it now.

0:09:39 > 0:09:42- Good luck, man.- Good luck, mate.

0:09:42 > 0:09:46- Be good.- Yes. I don't think we'll be laughing too much, do you?- No!

0:09:48 > 0:09:51First order, three langoustines. Main course, three halibut.

0:09:51 > 0:09:54- Yes, chef. - OK. Oh, three. So I do three at once?

0:09:54 > 0:09:56- Yeah.- Oh, right. OK.

0:09:56 > 0:09:59Just place it gently, perfect. Perfect.

0:10:02 > 0:10:05Then it's three portions of raisins in. A little shake.

0:10:08 > 0:10:10Mind the door, mind it doesn't spring back at you.

0:10:11 > 0:10:13OK, good. Now, langoustines.

0:10:13 > 0:10:15Is that enough oil?

0:10:15 > 0:10:17Yeah, you don't want to deep fry them.

0:10:17 > 0:10:18HE LAUGHS

0:10:24 > 0:10:26You need to do a straight line.

0:10:26 > 0:10:28You need to just calm down a little bit, breathe.

0:10:28 > 0:10:32Just nice, fluid motion. Nice and composed, yeah?

0:10:32 > 0:10:34Touch more puree next time, yeah? Just stop...

0:10:34 > 0:10:37Just stop shaking, cos it's not doing you any favours.

0:10:41 > 0:10:43Did you dress that with olive oil and salt?

0:10:43 > 0:10:45- No.- Brian...

0:10:46 > 0:10:48It's going to come to a point

0:10:48 > 0:10:49when I'm going to be helping Shane

0:10:49 > 0:10:51- and you will be on your own. - Yeah.

0:10:53 > 0:10:55We can't wait any longer.

0:10:55 > 0:10:56The restaurant manager is stood at the door,

0:10:56 > 0:10:58he's wondering where the food is.

0:10:58 > 0:11:00Tells me you're too slow, so you need to move.

0:11:02 > 0:11:04- That tray's got to go to the restaurant.- Oh, no.

0:11:04 > 0:11:06It's got sauce all over it.

0:11:07 > 0:11:09I'm going to go down there now.

0:11:09 > 0:11:10I'm going to come back

0:11:10 > 0:11:12and I'm going to dress four with you in six minutes, yeah?

0:11:12 > 0:11:13Go. Go, 15.

0:11:14 > 0:11:15This is difficult.

0:11:15 > 0:11:18It's just remembering everything that's coming up.

0:11:18 > 0:11:19This is so hard.

0:11:22 > 0:11:23On the other side of the kitchen,

0:11:23 > 0:11:26Shane is busy working on his first order.

0:11:26 > 0:11:28Three halibut on the go.

0:11:28 > 0:11:29Right, are you ready?

0:11:29 > 0:11:33- Three portions of potatoes. Sauce. - Just getting there, Chef.- OK.

0:11:33 > 0:11:35Check the season on the potatoes. Taste them.

0:11:37 > 0:11:38Yep, nice.

0:11:38 > 0:11:41Knob of butter in the fish. Straight in.

0:11:41 > 0:11:43Yeah, don't smash the... Whoa, whoa, whoa.

0:11:43 > 0:11:45- Sorry, Chef. - Don't smash the fish up, yeah?

0:11:45 > 0:11:48Just need to glaze it. It looks, seriously, it looks beautiful.

0:11:48 > 0:11:52If you make every single one like that it'll be fine.

0:11:52 > 0:11:54I'm enjoying it very much. The key is to know what you're doing.

0:11:54 > 0:11:57Give me a week in here and I might be all right.

0:11:57 > 0:11:58An hour in here, you haven't a clue.

0:11:58 > 0:12:00Right, herb salad for three.

0:12:03 > 0:12:05Yeah, nice. Nice, nice, nice.

0:12:05 > 0:12:07Little bit tidier, a bit more finesse,

0:12:07 > 0:12:08a bit more focus you'll be fine.

0:12:08 > 0:12:11One minute on the next one. Go and do the potatoes. Yes, Chef.

0:12:11 > 0:12:12Let's go. Service here, wipe these plates.

0:12:17 > 0:12:21So Shane's done fine so far, but there's another 12 on order.

0:12:21 > 0:12:24So the next 15 to 20 minutes is crucial for Shane.

0:12:24 > 0:12:27Good start, but will he get through the next 15, 20 minutes

0:12:27 > 0:12:28in the same fashion? We'll see.

0:12:32 > 0:12:37Over in Piccadilly, service is under way for Shappi and Miranda.

0:12:37 > 0:12:41Check on, lamb, guinea fowl. I want that lamb medium, please.

0:12:41 > 0:12:43OK, yes, Chef.

0:12:45 > 0:12:47Check on, one soup, one potted shellfish

0:12:47 > 0:12:50followed by two lamb medium.

0:12:50 > 0:12:51Yes, Chef.

0:12:51 > 0:12:54I'm slightly terrified now. The adrenaline's really flowing.

0:12:56 > 0:12:58Wow.

0:13:00 > 0:13:02You've got your mushroom puree hot?

0:13:02 > 0:13:05- Yep.- You're going to put your lamb jus on?- OK.- Yep.- Yes, Chef.- OK.

0:13:07 > 0:13:08Right. Yeah.

0:13:10 > 0:13:12A little bit of butter. Go, quickly.

0:13:12 > 0:13:14Take it off the heat.

0:13:14 > 0:13:16Yeah. Work it. Yeah.

0:13:17 > 0:13:18Right, that's burnt.

0:13:24 > 0:13:26Well, I just burned the spinach,

0:13:26 > 0:13:28but luckily it only takes 30 seconds to make.

0:13:28 > 0:13:31So I can rectify my mistake.

0:13:31 > 0:13:33It's really difficult getting it right.

0:13:34 > 0:13:36Ooh, look at that. Man.

0:13:41 > 0:13:42Spinach on top.

0:13:43 > 0:13:45Yeah.

0:13:46 > 0:13:49OK. Yeah, they wanted medium, that's fine.

0:13:49 > 0:13:50Push it on top of the spinach.

0:13:52 > 0:13:56Stay. Please don't fall over. It's going to fall over.

0:13:56 > 0:13:58Push the lamb down a little bit more.

0:13:58 > 0:14:02Try not to pile the spinach too much in the middle, try and keep it flat.

0:14:02 > 0:14:03OK.

0:14:03 > 0:14:05Service, please. Table 31, two lamb.

0:14:08 > 0:14:09It looked really nice.

0:14:09 > 0:14:13I would be really pleased if I had that served to me.

0:14:13 > 0:14:16So first one's over, now I can just get on a roll and get going.

0:14:16 > 0:14:18It's great, really pleased.

0:14:18 > 0:14:21Shappi's first orders for guinea fowl are in.

0:14:21 > 0:14:25Check on, two mushroom soup followed by guinea fowl pappardelle.

0:14:25 > 0:14:27Oui, Chef.

0:14:27 > 0:14:28Guinea fowl in. Let's go.

0:14:30 > 0:14:34- Yep.- Oh, in the thing.- In the oven. We do need to cook them.

0:14:34 > 0:14:35Put two on the same tray.

0:14:37 > 0:14:39I only want two in. I don't need five in.

0:14:39 > 0:14:41- Oh, right.- Yeah.

0:14:41 > 0:14:43OK, so there you go. Close the door.

0:14:45 > 0:14:48Mains away table 21. One guinea fowl, one pappardelle.

0:14:50 > 0:14:54- I need the garnish.- Right.- I need the plum, cabbage, braised.

0:14:57 > 0:15:00So we're going to go on both tables at the same time.

0:15:00 > 0:15:03- So you're going to be plating two guinea fowl, OK?- OK.

0:15:09 > 0:15:12- Can I get you to speed up, please?- Yes, Chef.

0:15:25 > 0:15:28You're going to need to start working a bit quicker, it's painful.

0:15:28 > 0:15:30- Right.- Yeah.

0:15:30 > 0:15:34OK, I'm going to have to step in here and sort this out.

0:15:34 > 0:15:36Right, can you count how many guinea fowl you've got

0:15:36 > 0:15:39- and start putting them in the oven. - OK.- OK.

0:15:39 > 0:15:40- Checks are here.- OK.

0:15:40 > 0:15:44Two, one. I've only got one.

0:15:44 > 0:15:49You've got one, two, three, six, seven.

0:15:49 > 0:15:51- Seven guinea fowl.- Seven guinea fowl.

0:15:52 > 0:15:53Blimey.

0:15:55 > 0:15:59I think Shappi's probably a little bit of a wildcard at the moment.

0:15:59 > 0:16:01If I'm worried about anyone, it would be Shappi.

0:16:04 > 0:16:09Back in the City, the restaurant is at full capacity.

0:16:13 > 0:16:15And Brian is overwhelmed by orders

0:16:15 > 0:16:18for his langoustine and pork belly dish.

0:16:18 > 0:16:21- Right, langoustine, wild bass and a cod.- Yes, Chef.

0:16:21 > 0:16:23Now we're really in trouble.

0:16:23 > 0:16:26It appears that I'm on my own, yes.

0:16:30 > 0:16:32And you've got another four straight after, yeah?

0:16:32 > 0:16:36- I've got... I've got... Have I got...?- Another two straight after.

0:16:36 > 0:16:39- I've got eight now, haven't I?- Yeah, no, no, no. You've got four on now.

0:16:39 > 0:16:42- Just four.- Two and two. - Four lots you mean.

0:16:42 > 0:16:43This is the way a proper chef works.

0:16:43 > 0:16:46One table, you're halfway through it, you start your next table.

0:16:46 > 0:16:49Halfway through that one, you start the next. That's how it works.

0:16:49 > 0:16:52Now you want to get the pork belly on for the next table. Two.

0:16:52 > 0:16:54- Get the two on now, I've got... - For this one.

0:16:54 > 0:16:57- Right.- Can you do that? If it's going to confuse you...- So I've got...

0:16:57 > 0:16:59- ..which it obviously is. - I've got those on.- Yeah, four.

0:16:59 > 0:17:01- Now start the next two. - Two. OK.

0:17:05 > 0:17:07Brian, are you listening?

0:17:07 > 0:17:10Three more, yeah? So four, two, two, three.

0:17:10 > 0:17:11Yeah?

0:17:11 > 0:17:13LAUGHING: This is a nightmare.

0:17:15 > 0:17:18Two langoustines, two halibut. One, two, three,

0:17:18 > 0:17:21four, five, six, seven, eight, nine, ten, 11, 12, 13.

0:17:22 > 0:17:24You've got 15 portions on order. 15.

0:17:25 > 0:17:28Do you know what I mean? There's a point where it's just like beyond.

0:17:28 > 0:17:31Let's just go, let's focus. Keep four up, we'll help you dress, OK.

0:17:31 > 0:17:32We'll have to help him.

0:17:34 > 0:17:36Brian's swamped. Everyone's eating langoustine.

0:17:36 > 0:17:38It would take any good chef to get through that,

0:17:38 > 0:17:40But he's not doing himself any favours either.

0:17:40 > 0:17:42He's spinning on the spot now. He's lost.

0:17:42 > 0:17:44There's a point where you've just gone beyond...

0:17:44 > 0:17:47He's gone beyond, so we're going to have to go and help him.

0:17:47 > 0:17:48BRIAN LAUGHS

0:17:51 > 0:17:52Oh, God almighty.

0:17:54 > 0:17:56While Brian gets help with his dish,

0:17:56 > 0:17:59orders for Shane's halibut are also flying in.

0:17:59 > 0:18:01OK, Shane, you've got five halibut away next. Five.

0:18:01 > 0:18:04- Five halibut.- Yes, Chef. One of them, no crab in the potatoes.

0:18:04 > 0:18:07Crunch time now, keep it together. Go down now, we've all had it.

0:18:07 > 0:18:10- Focus.- Five, one no crab. - Five, one no crab. Get the pan on.

0:18:17 > 0:18:18I need you to move now, Shane.

0:18:18 > 0:18:20- A little bit quicker, please. - Yes, Chef.

0:18:20 > 0:18:22All right, basting that fish. Basting that fish.

0:18:26 > 0:18:29Potatoes up. You've got your basil julienne for the sauce.

0:18:37 > 0:18:40So after this five we're dressing on the pass now.

0:18:40 > 0:18:44We're going another four. That's going to come up now in six minutes.

0:18:45 > 0:18:47Heavy going, I'll tell you that.

0:18:51 > 0:18:53He's focused. In the zone.

0:18:53 > 0:18:56He could be a little bit quicker, but it's his first day.

0:18:56 > 0:18:59But so focused, he's not flapping at all. So, yeah, good. Good.

0:19:01 > 0:19:03Perfect. Looks nice. Nice and tidy. Good, Shane. Well done.

0:19:03 > 0:19:05Very good, very good. OK, go.

0:19:06 > 0:19:10Haven't a clue how many I sent out. Maybe ten, maybe 11.

0:19:11 > 0:19:13But it feels like 110 or 111.

0:19:16 > 0:19:19Across town, service is drawing to a close,

0:19:19 > 0:19:22but there's no respite for Miranda.

0:19:22 > 0:19:25- How many lambs have you got working? - Eh, loads.

0:19:25 > 0:19:27Yeah, that's not exactly a number. How many?

0:19:27 > 0:19:28Eh, five, six, seven, eight.

0:19:28 > 0:19:30- That's correct.- Thank you.

0:19:30 > 0:19:32Have you got them all in at a sequence,

0:19:32 > 0:19:34you know which one's coming out first, which one's gone in?

0:19:34 > 0:19:37- Fantastic.- I hope you know which one's coming out first.

0:19:38 > 0:19:40I don't know which one's which at all. No idea.

0:19:41 > 0:19:44Just keep stirring the sauce.

0:19:44 > 0:19:47My default setting - stir the sauce.

0:19:47 > 0:19:48Right, mains away. Two lamb.

0:19:50 > 0:19:51- OK.- Medium. How long?

0:19:51 > 0:19:54Eh...30 seconds in the oven and then we've got to plate it.

0:20:04 > 0:20:07- Let's try and keep the spinach... - In.

0:20:07 > 0:20:09Yeah, I want them to have a clear definition

0:20:09 > 0:20:13between where the spinach is and where the mushroom puree goes.

0:20:18 > 0:20:20Those are done, Chef.

0:20:21 > 0:20:24Right, Miranda? Yes, Chef.

0:20:24 > 0:20:28We have rims on the plate for a reason, OK?

0:20:28 > 0:20:32I don't want the sauce on the rim of the plate. Yes, Chef. OK.

0:20:34 > 0:20:36There's just a lot coming at once

0:20:36 > 0:20:40and I need to work on my presentation a little bit more.

0:20:40 > 0:20:42Chef is so particular about how it looks.

0:20:44 > 0:20:47Meanwhile, Shappi is struggling to keep up with the frantic

0:20:47 > 0:20:49pace of the kitchen.

0:20:49 > 0:20:52Check on - one terrine, two mushroom soup and one guinea fowl.

0:20:53 > 0:20:54Oui, Chef.

0:20:54 > 0:20:58Guys, listen up. VIP table away. Two salmon, one guinea fowl.

0:20:58 > 0:21:00Yes, Chef.

0:21:01 > 0:21:04I've lost count of, erm...

0:21:05 > 0:21:07..how many guinea fowl I have to put in that fridge.

0:21:09 > 0:21:10In the oven.

0:21:11 > 0:21:13Two salmon, guinea fowl.

0:21:13 > 0:21:14Oui, Chef.

0:21:14 > 0:21:17I think mine are done. Oh, heavens above.

0:21:20 > 0:21:23Yowzers. Oh, blimey. Oh, that's hot.

0:21:23 > 0:21:25Sorry. Thank you. Oh, help.

0:21:28 > 0:21:33When I'm under pressure like this, I tend to... I tend to shut down.

0:21:33 > 0:21:35I'm like C-3PO, I just have to shut down for a while.

0:21:37 > 0:21:39Just to get the garnish up on the plate for two,

0:21:39 > 0:21:41it seems to be a struggle.

0:21:41 > 0:21:44- I need one guinea fowl now. - Now, right this minute? Let's go.

0:21:50 > 0:21:52I know what it feels like to be waiting for my food

0:21:52 > 0:21:54and it not being here.

0:21:54 > 0:21:57You just cannot mess with people when they're hungry.

0:21:57 > 0:21:59OK, service, please.

0:21:59 > 0:22:03Right, guys, last table. Two lamb. Let's make this one perfect, please.

0:22:03 > 0:22:04Yes, Chef.

0:22:04 > 0:22:06How long for these two lamb medium?

0:22:06 > 0:22:08Eh, just the spinach, Chef.

0:22:11 > 0:22:12OK, let's go. Quickly please.

0:22:18 > 0:22:19Put on the jus.

0:22:22 > 0:22:24Service, please.

0:22:24 > 0:22:25Positions two and three.

0:22:28 > 0:22:30Miranda, good job on that. You're plating much better.

0:22:30 > 0:22:31Thanks very much.

0:22:32 > 0:22:33Hoo.

0:22:33 > 0:22:37When Chef gives you a bit of praise, it just makes everything worthwhile.

0:22:37 > 0:22:40So it's great, it's really good. I'm really pleased.

0:22:44 > 0:22:48Right, guys, can you come here please?

0:22:48 > 0:22:51Thank you very much. I think you've done a great job for a busy lunch.

0:22:51 > 0:22:56Can we wipe down our sections? End of service. Thank you very much.

0:22:56 > 0:22:57SHAPPI: Thanks, Chef. Thank you.

0:22:59 > 0:23:02I think the chefs did OK today, it was a busy service.

0:23:02 > 0:23:03I wasn't massively impressed,

0:23:03 > 0:23:06but I wasn't disappointed at the same time.

0:23:07 > 0:23:11Shappi I think struggled from beginning to end.

0:23:11 > 0:23:13Quite slow on plating but her presentation was very good.

0:23:13 > 0:23:16There was very few plates that I could fault from her.

0:23:16 > 0:23:17Yeah, I found that really tough.

0:23:17 > 0:23:19'I think Chef knew that I was a bit bewildered'

0:23:19 > 0:23:23in between plating, so I don't think that impressed him.

0:23:24 > 0:23:26I think Miranda did very, very well.

0:23:26 > 0:23:29She did have a tough dish, had a lot of orders on.

0:23:29 > 0:23:32She did struggle on a few of them, but as a whole she did very well.

0:23:33 > 0:23:36'I can't believe we did 60 covers. Time just flew.

0:23:36 > 0:23:39'It was just one after another after another after another.

0:23:39 > 0:23:40'Before you know it, it's all over.'

0:23:40 > 0:23:44It's just a real whirlwind.

0:23:44 > 0:23:46Wow, I'm just looking forward to a sit down and a cup of tea.

0:23:53 > 0:23:57For Brian and Shane, service is winding down.

0:23:57 > 0:24:00- Brian, four more. Pork belly on?- Yes, Chef.

0:24:00 > 0:24:03- Just langoustines to go in, Chef. - Good, good.

0:24:03 > 0:24:06And Brian is finally back on track.

0:24:06 > 0:24:10I got swamped, yeah. It was like a big tsunami came and washed over me.

0:24:10 > 0:24:11HE LAUGHS

0:24:11 > 0:24:13Though it's very exciting.

0:24:13 > 0:24:17Right, I think that's ready. They're ready to go, aren't they?

0:24:22 > 0:24:26It's the last one. Make it nice. Make sure you finish on a good note.

0:24:29 > 0:24:32- That's it.- Did you get some help with that or was that all your own work?

0:24:32 > 0:24:34- All my own work.- Really? Did you help him with that?

0:24:34 > 0:24:37- Not with the plating, the plating's all him.- Really?- Yeah.

0:24:37 > 0:24:39It's nice and neat, no shaky lines too much.

0:24:39 > 0:24:42- The lines have improved, Chef. - Your lines have improved, very good.

0:24:42 > 0:24:44But let's move it up, don't get too carried away.

0:24:44 > 0:24:45What table?

0:24:48 > 0:24:51- 20...25.- Chef.- Chef, thank you.

0:24:51 > 0:24:52HE LAUGHS

0:24:56 > 0:24:59- Nice one, Brian.- Thank you, mate. Thank you so much.

0:25:04 > 0:25:07Well, I learnt a lot I have to tell you.

0:25:07 > 0:25:08HE SIGHS

0:25:14 > 0:25:16Shane, this is what we're going to remember you by.

0:25:16 > 0:25:18- This is your last four, make it perfect, OK?- Yes, Chef.

0:25:20 > 0:25:22Mix it in, dress, let's go.

0:25:24 > 0:25:27Cooked absolutely perfectly, well done. Very good.

0:25:27 > 0:25:28Thank you, Chef.

0:25:28 > 0:25:30Come on, finish it nicely. Four salad, four salad, let's go.

0:25:30 > 0:25:32Four salad coming.

0:25:33 > 0:25:36You've got quite a dainty touch for such a butch lad, you know that?

0:25:36 > 0:25:39- I'm in a boyband, sir. - You're in a boyband.

0:25:43 > 0:25:47- So call for a service, table nine and table 11.- Table nine, table 11.

0:25:47 > 0:25:48Let's go, yeah?

0:25:48 > 0:25:51Yeah. All right, don't spoil it. Go on.

0:25:51 > 0:25:53Let's go, let's go. Steven, move.

0:25:53 > 0:25:56OK, very good, Shane. Well done. That's the end of your service,

0:25:56 > 0:25:59- that's all your dishes. Well done. - Thank you, Chef.

0:26:01 > 0:26:0460 covers, probably, in the space of 45 minutes.

0:26:04 > 0:26:08Tough for anyone, to be honest. Yeah, it was quite a tough service.

0:26:08 > 0:26:10Brian initially was like a rabbit in the headlights.

0:26:10 > 0:26:12I think he was just baffled by it all.

0:26:12 > 0:26:14As it went on, he gained a bit of confidence.

0:26:14 > 0:26:16The last two or three tables he sent - much cleaner.

0:26:16 > 0:26:21I think I certainly improved from the beginning of service to the end.

0:26:21 > 0:26:24To actually go into a place like this and actually cook

0:26:24 > 0:26:28and create something gives you a little bit of confidence.

0:26:28 > 0:26:30Shane - much more focused.

0:26:30 > 0:26:32Everything I told him to do at the beginning he took on board.

0:26:32 > 0:26:34He did that all the way through the service.

0:26:34 > 0:26:37So that was quite impressive to see.

0:26:37 > 0:26:40That was absolutely unbelievable, I have to say.

0:26:40 > 0:26:41I enjoyed it when it was finished

0:26:41 > 0:26:44but going through the motions it was very difficult.

0:26:44 > 0:26:47It's just so... You've got to focus deeply to do this job.

0:26:49 > 0:26:53Service may be over, but the celebrities must now head back

0:26:53 > 0:26:57to MasterChef headquarters to fight for their place in the competition.

0:27:05 > 0:27:07Being back in the MasterChef kitchen,

0:27:07 > 0:27:09I feel a little bit more comfortable.

0:27:09 > 0:27:12Hopefully it'll be a little bit more relaxed.

0:27:12 > 0:27:14How can it be more relaxed?

0:27:15 > 0:27:17What I'm trying to do is say to myself,

0:27:17 > 0:27:20"Hey, enjoy it while you're in it."

0:27:20 > 0:27:24Because it's going to be over, you know, fairly quickly maybe.

0:27:24 > 0:27:25HE LAUGHS

0:27:26 > 0:27:30I am delighted to be here. But it's not a breeze for me whatsoever.

0:27:30 > 0:27:33I really have to get stuck in, get my mind around what I'm doing.

0:27:35 > 0:27:39I'm finding the competition tough in a good way, but it's not easy.

0:27:39 > 0:27:42It makes me want to really, really get through.

0:27:57 > 0:27:59Welcome back to the MasterChef kitchen.

0:27:59 > 0:28:01I hope we haven't pushed you too hard

0:28:01 > 0:28:03and you've got some energy left, cos you're going to need it.

0:28:03 > 0:28:08This is the invention test and today you are going to work in teams.

0:28:08 > 0:28:14Each team is going to cook for us one main course and one dessert

0:28:14 > 0:28:17from the set of ingredients you have in front of you.

0:28:17 > 0:28:20We want you to show us what you've learned.

0:28:21 > 0:28:25You'll have ten minutes to plan your dishes and then after that,

0:28:25 > 0:28:26one hour to cook.

0:28:27 > 0:28:29Off you go, ten minutes. Good luck.

0:28:30 > 0:28:33Right, I'm no good at pudding and I've never cooked rabbit.

0:28:36 > 0:28:38Their ingredients include -

0:28:38 > 0:28:41rabbit, pancetta,

0:28:41 > 0:28:44walnuts, mushrooms,

0:28:44 > 0:28:47blackberries, apples,

0:28:47 > 0:28:50carrots, bread

0:28:50 > 0:28:51and a selection of fresh herbs.

0:28:52 > 0:28:56- You can cook the rabbit down on a stew.- How long will that take?

0:28:56 > 0:28:59- We've only got an hour, haven't we? - Yeah.- To do both dishes.

0:28:59 > 0:29:00That should be all right.

0:29:00 > 0:29:04So a bit of liver here, a bit of liver there. Mash underneath.

0:29:04 > 0:29:05Can we do a jus?

0:29:05 > 0:29:08- A jus is good.- A jus cos then you can...- I don't know how to do a jus.

0:29:08 > 0:29:11- Do you jus?- No, I don't jus, but we could try.- We can try a jus.

0:29:13 > 0:29:15We could do a quick apple crumble.

0:29:15 > 0:29:17Blackberry and apple is classic.

0:29:17 > 0:29:19So blackberry and apple crumble, so that's good.

0:29:19 > 0:29:22- No crumble, you can't do crumble. - Oh, no.

0:29:22 > 0:29:24Crumble is what you're making at home.

0:29:24 > 0:29:26You've been in MasterChef now for enough time,

0:29:26 > 0:29:28you can do something sophisticated.

0:29:30 > 0:29:32- What about pudding? - I don't make any puddings.

0:29:34 > 0:29:38OK. You'll decide on your dishes.

0:29:38 > 0:29:39One hour. Let's cook.

0:29:51 > 0:29:54This kind of stuff we've done has fazed me, I have been

0:29:54 > 0:29:59a little bit taken aback by them, but I feel I have met my challenges.

0:30:01 > 0:30:03As far as cooking goes, up to now,

0:30:03 > 0:30:07my skill base has been fairly narrow so I'm trying to push it wider.

0:30:12 > 0:30:16Gentlemen, two dishes in an hour. How are you feeling about it?

0:30:16 > 0:30:17Feel all right, I guess.

0:30:17 > 0:30:19Brian seems to be cracking on there making, eh...

0:30:19 > 0:30:23- What are you making, Brian?- It's a blackberry and apple pie, I think.

0:30:23 > 0:30:26- Blackberry and apple pie?! - Or a tart. Tart.

0:30:26 > 0:30:28Brilliant, good to hear it.

0:30:28 > 0:30:30And, so that means, obviously, if you're peeling the potatoes,

0:30:30 > 0:30:33Shane, you're doing a main course. What are you going to cook for us?

0:30:33 > 0:30:35Well, to be honest with you, as per usual,

0:30:35 > 0:30:37I'm not sure until the end, kind of a thing.

0:30:37 > 0:30:39It's a concoction of a bit of red wine,

0:30:39 > 0:30:42I've just seared the hind legs of the rabbit there and just cooking it

0:30:42 > 0:30:47down with a little bit of a crumbly, crispy, kind of a bacon top.

0:30:48 > 0:30:51- Wow. Interesting.- I hope so.

0:30:51 > 0:30:54How many times have you cooked a rabbit before?

0:30:54 > 0:30:56I watched my father do it many times when I was a kid

0:30:56 > 0:30:58but I've never actually cooked it before myself.

0:30:58 > 0:31:02Brian, you don't actually seem like you might be a pudding king.

0:31:02 > 0:31:03No, I'm not a pudding king.

0:31:03 > 0:31:06- I have never, ever done anything like this before.- Can you do it?

0:31:07 > 0:31:09Well, I'm hoping I can.

0:31:09 > 0:31:12Why have you gone with things that you have no idea how to cook?

0:31:12 > 0:31:14Well, cos I don't know how to cook anything

0:31:14 > 0:31:16so I have to start somewhere.

0:31:18 > 0:31:21Shane's rabbit with red wine is a lovely idea.

0:31:21 > 0:31:23Never had it before, never seen the process before.

0:31:23 > 0:31:25Who knows what could happen?

0:31:27 > 0:31:29A bit scared by the prospect of making a dessert

0:31:29 > 0:31:33but he has made some good pastry. He's now attempting to make a tart.

0:31:33 > 0:31:36The problem is, John, he does not look confident.

0:31:36 > 0:31:38Oh, come on.

0:31:41 > 0:31:4220 minutes gone.

0:31:42 > 0:31:44Third of the way through.

0:31:44 > 0:31:46BRIAN LAUGHS NERVOUSLY

0:31:49 > 0:31:52I'm really enjoying being out of my comfort zone.

0:31:52 > 0:31:54This is like being on a rollercoaster

0:31:54 > 0:31:56and wanting to go back on even though it made you feel sick.

0:31:58 > 0:32:02I learnt a huge amount working in that restaurant and I hope that

0:32:02 > 0:32:06I'll be able to take some of that knowledge into the kitchen today.

0:32:09 > 0:32:11Then put it on top and then wrap it like that.

0:32:11 > 0:32:13Then you've got nothing to cover this with, though.

0:32:13 > 0:32:16No, I know, but then we'll tuck it in and wrap it round. Would that work?

0:32:18 > 0:32:20This is an interesting way of working,

0:32:20 > 0:32:23you're both working on the same dish?

0:32:23 > 0:32:25It's a joint effort, we're working as a team.

0:32:25 > 0:32:26That's amazing, that's brilliant,

0:32:26 > 0:32:29but have you started on your dessert yet?

0:32:29 > 0:32:30Eh, no, but it's in our heads, isn't it?

0:32:30 > 0:32:33- It's in our heads, it's percolating. - Don't put too much on.

0:32:33 > 0:32:35Tell us about your two dishes.

0:32:35 > 0:32:38We are making roast rabbit with a mushroom duxelle

0:32:38 > 0:32:44on a bed of herby mash with caramelised carrots and a plum jus.

0:32:44 > 0:32:48- Plums?- Not plums, prune jus. - Prune jus, good, and dessert?

0:32:48 > 0:32:53- Pancakes.- Pancakes with? - With cream and fruits.

0:32:53 > 0:32:55We're not just going to slop the food on the plate,

0:32:55 > 0:32:58we're going to present it beautifully, arrange it beautifully.

0:32:58 > 0:33:00- Have you cooked rabbit before, though?- Never.

0:33:00 > 0:33:02How are you going to stop that rabbit leg from going really dry?

0:33:02 > 0:33:04There's no fat in it at all.

0:33:04 > 0:33:05Can I be honest or do you want me to wing it?

0:33:05 > 0:33:08I'm going to be honest and say I didn't consider that -

0:33:08 > 0:33:10- the dryness of the rabbit.- OK.

0:33:10 > 0:33:12But I think leaving it on the bone,

0:33:12 > 0:33:15that'll make it more likely to become tender.

0:33:17 > 0:33:19I do feel with this rabbit,

0:33:19 > 0:33:22it's a bit like the blind leading the blind.

0:33:22 > 0:33:26Because neither of them seem to have much of a clue on how to cook it.

0:33:26 > 0:33:28Fruit pancakes, lovely idea, but at the moment,

0:33:28 > 0:33:31we've actually got no dessert in sight.

0:33:31 > 0:33:35You've got 20 minutes left. 20 minutes left.

0:33:46 > 0:33:50- Don't ask.- You have no idea what you're doing, do you?- No, I don't.

0:33:50 > 0:33:53Right, you've got two and a half minutes, OK?

0:33:53 > 0:33:55You've got to start plating up now.

0:33:55 > 0:33:57Perfect.

0:34:08 > 0:34:12That's it! Time's up. Time's up.

0:34:20 > 0:34:23Miranda and Shappi's main is roast rabbit leg

0:34:23 > 0:34:28with a mushroom duxelle, wrapped in pancetta with pan-fried liver,

0:34:28 > 0:34:33thyme mash, carrots and a prune and red wine sauce.

0:34:33 > 0:34:36You can see what it is you've learned about presentation

0:34:36 > 0:34:39because these are two of the smartest dishes either of you

0:34:39 > 0:34:41two have served up so well done.

0:34:41 > 0:34:44- Let's just hope it's all cooked properly.- Yes.

0:34:49 > 0:34:51- Mm-mm.- They are raw.

0:34:54 > 0:34:56Right, let's have a look at this rabbit.

0:34:56 > 0:35:00Ahhh, whoa, whoa, whoa. Almost.

0:35:00 > 0:35:03Some of it you're going to be able to eat but some of it, you're not.

0:35:10 > 0:35:14Apart from those uncooked livers, that's a really nice dish.

0:35:16 > 0:35:20Soft rabbit with crispy, salty bacon and you've made a lovely,

0:35:20 > 0:35:23fruity, deep, rich sauce to go with it.

0:35:25 > 0:35:27Well done, you've kept the rabbit lovely and moist.

0:35:27 > 0:35:30I think that your flavour of your sauce with

0:35:30 > 0:35:34the sweetness of the prune, the sharp sourness of your red wine is great.

0:35:34 > 0:35:37It was a bit of a wing and a prayer and you seem to have done it.

0:35:37 > 0:35:38Good job.

0:35:40 > 0:35:42Well done, let's have a look at these pancakes.

0:35:44 > 0:35:48To follow, they've made pancakes with blackberry creme fraiche,

0:35:48 > 0:35:52lemon vanilla cream, and a blackberry sauce.

0:35:52 > 0:35:56Nice. Decent presentation. White and red here is sophisticated.

0:35:56 > 0:35:59I think pink here is a little bit like kid's tea.

0:35:59 > 0:36:01OK.

0:36:10 > 0:36:13Well-made pancakes, really good idea.

0:36:13 > 0:36:16However, I'd like it a little sweeter

0:36:16 > 0:36:19- and tasting more of blackberry. - OK.- OK.

0:36:19 > 0:36:21I'm with Gregg, it's got to be sweeter than that

0:36:21 > 0:36:23if it's going to be a dessert.

0:36:23 > 0:36:26That filling inside there needs to be really sweet

0:36:26 > 0:36:27and rich with blackberries.

0:36:27 > 0:36:31- Lots more fruit needed but not bad pancakes.- Thank you.

0:36:35 > 0:36:37For their main course,

0:36:37 > 0:36:42Shane and Brian have made rabbit leg cooked in red wine with red onion,

0:36:42 > 0:36:47crispy pancetta, crushed potatoes, mushrooms and carrots.

0:36:57 > 0:36:59I think it looks a bit of a fright.

0:36:59 > 0:37:03And I think your rabbit's all a bit dry but the taste is great.

0:37:03 > 0:37:06When you bring all those flavours together - mushroom, carrot,

0:37:06 > 0:37:10potato, rabbit and red wine - it's a really delicious thing.

0:37:10 > 0:37:15That rabbit, with the red wine around it, is an actual delight.

0:37:15 > 0:37:18I think you've got the makings of a really good cook.

0:37:18 > 0:37:20I think a lot of what you do is on instinct

0:37:20 > 0:37:22but I think you can trust those instincts.

0:37:23 > 0:37:25From our main course to our dessert.

0:37:27 > 0:37:31For dessert, they've made a blackberry and apple tart

0:37:31 > 0:37:32with lemon cream.

0:37:33 > 0:37:36It's got no form, it's got no elegance.

0:37:36 > 0:37:38Lemon, I don't know the association of lemon on the plate.

0:37:38 > 0:37:41Maybe it's to drop in your gin and tonic to get yourself really

0:37:41 > 0:37:44drunk while you eat your tart but it's pretty shabby, mate.

0:37:44 > 0:37:45Yes.

0:37:45 > 0:37:48Let's just hope it tastes a lot better than it looks.

0:37:55 > 0:37:57BRIAN LAUGHS NERVOUSLY

0:37:57 > 0:37:58Die.

0:37:58 > 0:38:02I've got two problems, one is that it looks shocking

0:38:02 > 0:38:05and the other one is that the apples need to be cooked down further.

0:38:05 > 0:38:09However, it tastes amazingly good.

0:38:09 > 0:38:12You've got the sharpness of the apple juice seeping out into the

0:38:12 > 0:38:17blackberries and you've sweetened the cream to absolute perfection.

0:38:17 > 0:38:19I really like the taste of the blackberry,

0:38:19 > 0:38:24the apple with the sweet, buttery, crispy pastry.

0:38:24 > 0:38:26The crispy bits of the pastry.

0:38:27 > 0:38:30The thing is, Brian, your technique is a shambles,

0:38:30 > 0:38:32your flavours are great.

0:38:35 > 0:38:38Well done. Thank you very much indeed.

0:38:38 > 0:38:41We're going to now send you off and you need to get yourself

0:38:41 > 0:38:45mentally ready for your final task.

0:38:46 > 0:38:47Off you go.

0:38:54 > 0:39:00- MIRANDA:- Well done, boys. Well done. He loved how it tasted.- Blimey.

0:39:00 > 0:39:02I was dying, I was dying.

0:39:05 > 0:39:08I've loved this test, I found this fascinating.

0:39:08 > 0:39:11There was a really interesting dynamic going on

0:39:11 > 0:39:12between Miranda and Shappi.

0:39:12 > 0:39:15There were some things which were really good and really tasty

0:39:15 > 0:39:16and some things didn't quite work

0:39:16 > 0:39:20but it was definitely the coming together of two minds.

0:39:22 > 0:39:24Both Shane and Brian have got very good palates

0:39:24 > 0:39:26and can flavour their food really well.

0:39:26 > 0:39:30Both of them have got a lot of work to do on presentation.

0:39:30 > 0:39:34They are actually making a silk purse look like a sow's ear.

0:39:36 > 0:39:39One more challenge to go and one of these cooks is going home.

0:39:39 > 0:39:42I'll tell you what, I'm really excited about them cooking their

0:39:42 > 0:39:45own dishes because I think they've all got promise and I mean that.

0:39:47 > 0:39:51Over the past two days, the celebrities have tried their hand

0:39:51 > 0:39:56at invention, mass catering and a professional restaurant kitchen.

0:39:58 > 0:40:03Now everything comes down to one final test.

0:40:10 > 0:40:13You are now cooking your own dish, your own creation.

0:40:13 > 0:40:16We want to be impressed.

0:40:16 > 0:40:21You'll have one hour and at the end of this, one of you is going home.

0:40:22 > 0:40:25Ladies and gentlemen...

0:40:25 > 0:40:26let's cook.

0:40:41 > 0:40:44I've only done this dish twice.

0:40:44 > 0:40:48What I would love for them to say is, "You know what?

0:40:48 > 0:40:50"That's not half bad, Brian."

0:40:54 > 0:40:57I've got to congratulate you for working the tidiest

0:40:57 > 0:40:58I've ever seen you.

0:40:58 > 0:41:01Yes, it's not saying an awful lot, is it?

0:41:01 > 0:41:02- It's not going to last.- No?- No.

0:41:02 > 0:41:04What are you going to cook for us?

0:41:04 > 0:41:07Lamb fillet on a garlic-infused mash,

0:41:07 > 0:41:11- a pea puree and caramelised carrots. - So what are the tomatoes for?

0:41:11 > 0:41:16That's to make the jus which is a balsamic...eh, jus.

0:41:16 > 0:41:19- I think it sounds heavenly. - Oh, well, bless you for that.- Yeah.

0:41:20 > 0:41:22What have you got out of the competition so far, Brian?

0:41:22 > 0:41:26It's really widened my horizons

0:41:26 > 0:41:30because I have been very narrow-focused on what I do

0:41:30 > 0:41:34and I've done the same stuff for years and years and years, you know.

0:41:34 > 0:41:37And my wife and I actually had a row about this earlier in the year.

0:41:37 > 0:41:40But what this show's done, it's made me focus

0:41:40 > 0:41:43and it's already opened my eyes to so many different things.

0:41:46 > 0:41:49Brian is doing classic British food.

0:41:49 > 0:41:52My big concern, I think the flavours might be a little bit too

0:41:52 > 0:41:55big for that poor little lamb amongst it all.

0:41:56 > 0:41:59You've had 15 minutes, guys.

0:41:59 > 0:42:0045 to go.

0:42:06 > 0:42:10I'm really excited about what I've planned to cook.

0:42:10 > 0:42:13I just want them to see what a good cook I am

0:42:13 > 0:42:17because I do love food and I do put a lot of passion in food.

0:42:21 > 0:42:24- Happy, Shappi? - I'm kind of happy, yeah.

0:42:24 > 0:42:28Your food today for the first time. Is this a dish from Iran?

0:42:28 > 0:42:30This is a dish from Iran.

0:42:30 > 0:42:34It's called khoresht bademjan and it's a lamb and aubergine dish.

0:42:34 > 0:42:37I want to do this justice cos I've made it lots of times before

0:42:37 > 0:42:40and I do not make it and I will never make it

0:42:40 > 0:42:44as well as my mother but that's something that I have to live with.

0:42:44 > 0:42:46Why, out of all the dishes in the world, would you choose to

0:42:46 > 0:42:48- make us this one?- It's my favourite.

0:42:48 > 0:42:52I love aubergine, I can't get enough of aubergine.

0:42:52 > 0:42:55- These are spices from my grandma in Iran.- Ahh.

0:42:55 > 0:42:59They get sent over in a suitcase every sort of month.

0:42:59 > 0:43:02This is the first time I've seen you speaking really

0:43:02 > 0:43:04passionately about food.

0:43:04 > 0:43:07- What's happening? - I love my Persian food.

0:43:09 > 0:43:13Shappi's got an Iranian dish that sounds absolutely delightful.

0:43:13 > 0:43:16It's all about comfort food, John, so we know it won't be pretty

0:43:16 > 0:43:19so the cooking of it has got to be absolutely perfect.

0:43:21 > 0:43:23I'm very excited. Actually, you know what?

0:43:23 > 0:43:27I don't care how Shappi's dish looks, I just want it to taste delicious.

0:43:29 > 0:43:3125 minutes have gone,

0:43:31 > 0:43:3335 minutes left.

0:43:37 > 0:43:42My biggest worry is that my dish is not exciting enough.

0:43:42 > 0:43:45It tastes brilliant, I know that. It's food that my family

0:43:45 > 0:43:48like to eat but is family food enough for John and Gregg?

0:43:48 > 0:43:50I don't know.

0:43:54 > 0:43:56Wow, Miranda, you are being ambitious.

0:43:56 > 0:43:59Well, I don't know if this is ambitious cos this is a dish

0:43:59 > 0:44:01that I cook for the family a lot but I've just zinged it up a bit.

0:44:01 > 0:44:04Tell me what this dish is that you regularly cook for your family?

0:44:04 > 0:44:07Well, the kids love making pasta so I've made some pasta,

0:44:07 > 0:44:10spicing it up with a bit of chilli oil and serving that with

0:44:10 > 0:44:14salmon steamed with sesame oil, soy sauce and sherry.

0:44:14 > 0:44:17I think the presentation's going to be the trickiest thing for this.

0:44:17 > 0:44:20Eh, I almost wish I hadn't chosen this one but anyway...

0:44:20 > 0:44:22Because the presentation, cos that's going to be really tricky,

0:44:22 > 0:44:24but I'm going to go for flavour too.

0:44:24 > 0:44:26What's your ambition for the competition now?

0:44:26 > 0:44:30I want to get through this round, I want you to love what I'm cooking,

0:44:30 > 0:44:34I want you to enjoy eating it and give me a chance to do a bit more.

0:44:37 > 0:44:41She's made her own pasta and she's going to serve that with,

0:44:41 > 0:44:43really, an Asian-flavoured salmon.

0:44:43 > 0:44:47I think it's an odd combination to do egg pasta with an Asian dish.

0:44:52 > 0:44:55If I'm coming into this competition, there's no point in me

0:44:55 > 0:44:59making beans on toast. I'm not trying to make life easy here.

0:44:59 > 0:45:01I'm all in or nothing.

0:45:04 > 0:45:07Shane, you have got some beautiful ingredients, mate. Beautiful.

0:45:07 > 0:45:08I've had this dish

0:45:08 > 0:45:12and it's one of my favourite dishes from my childhood.

0:45:12 > 0:45:15My family have been going to Portugal since I was four years old.

0:45:15 > 0:45:17What is this dish from your childhood?

0:45:17 > 0:45:20- It's a cataplana, a shellfish cataplana.- Cataplana?

0:45:20 > 0:45:22- I've never heard of it before. - Really?

0:45:22 > 0:45:25Basically, what's in it is a bit of onion, white wine, garlic,

0:45:25 > 0:45:29cook it all down really and add the fish at the last minute.

0:45:29 > 0:45:32And, you know, we now know these as langoustines but, of course,

0:45:32 > 0:45:35- you know them as Dublin Bay prawns. - Good, old Dublin Bay prawn indeed.

0:45:35 > 0:45:37Beautiful thing.

0:45:37 > 0:45:40- You're enjoying this competition. - I am, I've had a fantastic time.

0:45:40 > 0:45:42I've come in here to learn, to gain knowledge

0:45:42 > 0:45:45and I've smiled through the whole competition.

0:45:45 > 0:45:49- Love the sound of the dish, Shane, do it justice.- OK.

0:45:50 > 0:45:52Shane's going back to his childhood,

0:45:52 > 0:45:55a dish he's eaten whilst on holiday in Portugal.

0:45:55 > 0:45:58Wonderful, rich langoustine, clams and monkfish.

0:45:58 > 0:46:01John, those flavours sound absolutely perfect.

0:46:01 > 0:46:05All of the skill is in the timing of those fish.

0:46:07 > 0:46:10Just seven minutes. Just seven minutes.

0:46:17 > 0:46:19Four minutes.

0:46:25 > 0:46:27That's it, time's up.

0:46:27 > 0:46:29Time's up.

0:46:47 > 0:46:52Shappi has made an Iranian dish of aubergine with lamb meatballs,

0:46:52 > 0:46:57served with saffron basmati rice and a side of cucumber and yoghurt.

0:47:04 > 0:47:08I thoroughly enjoyed that. Really, really enjoyed that.

0:47:08 > 0:47:10There is a sweetness and a smokiness in the sauce.

0:47:10 > 0:47:14You've got all that delicious, slippery aubergine

0:47:14 > 0:47:16and a lovely taste of saffron.

0:47:16 > 0:47:18Very, very good indeed.

0:47:18 > 0:47:20I don't know whether it's like your mum's

0:47:20 > 0:47:24but Shappi's dish is good enough for me.

0:47:24 > 0:47:27- I think your rice is just a little bit under...- Undercooked, yes.

0:47:27 > 0:47:31- ..but for the rest of it, I think it's glorious.- Oh, how nice.

0:47:31 > 0:47:35I really think it's heavenly, I love that sort of sweet stickiness

0:47:35 > 0:47:38with those beautiful melt-in-your-mouth aubergines.

0:47:38 > 0:47:40I like the spices to the sweet meatballs

0:47:40 > 0:47:43and the refreshingness of your yoghurt.

0:47:43 > 0:47:45- It's beautiful.- Thank you.

0:47:45 > 0:47:49- Thank you very much, Shappi. - A pleasure, my pleasure.

0:47:53 > 0:47:56What they said about my food really delighted me

0:47:56 > 0:48:01because it's a dish that I love, that I've eaten all my life

0:48:01 > 0:48:04and if they hadn't liked it, I'd have felt like they didn't like me.

0:48:04 > 0:48:05I am that dish.

0:48:15 > 0:48:20Miranda has steamed salmon in sherry, soy sauce and sesame oil

0:48:20 > 0:48:23and served it with linguine tossed in chilli oil

0:48:23 > 0:48:27and creamed Savoy cabbage and baby leeks.

0:48:27 > 0:48:30I don't want to criticise you unfairly.

0:48:30 > 0:48:31I do feel, however,

0:48:31 > 0:48:34there are some dishes that just don't need to be prettied up.

0:48:34 > 0:48:36They need to stay in a bowl.

0:48:44 > 0:48:46You started this dish as a pasta dish,

0:48:46 > 0:48:48we've now got pasta as well as Asian flavours, we've got

0:48:48 > 0:48:53a fusion dish and I think it's becoming confusion rather than fusion.

0:48:53 > 0:48:57I'm finding it difficult to understand how soy sauce,

0:48:57 > 0:48:58lots and lots of sesame oil

0:48:58 > 0:49:02and chilli work with cream with my cabbage and my leeks.

0:49:02 > 0:49:04They seem like they're two different things on a plate.

0:49:06 > 0:49:10Nice flavour of sesame oil which makes it a very Asian dish

0:49:10 > 0:49:13and a little hint of chilli. I'd happily eat it all...

0:49:14 > 0:49:18..but I would probably forget about it...by the next day.

0:49:25 > 0:49:28Oh, I'm a bit deflated after that.

0:49:28 > 0:49:33Erm, I tried to zing up a dish that I cook at home

0:49:33 > 0:49:36and I don't think it really worked.

0:49:47 > 0:49:49Shane has made a cataplana,

0:49:49 > 0:49:54a Portuguese seafood dish with monkfish, clams and langoustines

0:49:54 > 0:49:57in a tomato, garlic and white wine stew

0:49:57 > 0:50:00with a side of garlic and onion rice.

0:50:00 > 0:50:03I really appreciate that this is a wonderful thing that you've done,

0:50:03 > 0:50:06the generosity of it. You can put this on a plate and in a bowl...

0:50:06 > 0:50:09- Ohhh.- No, I know, but I think you can because I think you can do it

0:50:09 > 0:50:12in such a way that you could do a single portion if you wanted to.

0:50:12 > 0:50:16Oh, come on, this is splendour, it's a feast.

0:50:16 > 0:50:19I don't agree with him, I think it should come to the table like that.

0:50:19 > 0:50:21Although I've got to say, Shane, how many of us

0:50:21 > 0:50:23were supposed to be eating this?

0:50:23 > 0:50:26Look at it. Who do you think I am? Henry VIII?

0:50:26 > 0:50:29- No, you haven't had that many wives yet.- Wahey!

0:50:29 > 0:50:32GREGG LAUGHS

0:50:33 > 0:50:35Right.

0:50:43 > 0:50:46Shane, you cooked your fish beautifully.

0:50:46 > 0:50:47Your clams are salty and rich

0:50:47 > 0:50:51and your langoustines are cooked really, really nicely.

0:50:51 > 0:50:53I feel that that sauce,

0:50:53 > 0:50:55the broth around the outside needs to be a little bit thicker.

0:50:55 > 0:50:58I think it's well-flavoured, I think it's really tasty.

0:50:58 > 0:51:02For me, quite difficult to eat but, hey, I'm a fussy old bloke.

0:51:04 > 0:51:06For me, your fish is slightly over

0:51:06 > 0:51:09but the flavours of this Portuguese dish are superb.

0:51:09 > 0:51:12The sweetness and the acidity of those onions is meeting

0:51:12 > 0:51:16the sweetness and the acidity of white wine. Perfectly soft rice.

0:51:16 > 0:51:21A delicious, a delicious dish. Very, very well done.

0:51:21 > 0:51:23Shane, thanks very much, mate. Crikey.

0:51:26 > 0:51:27(That's a big, old dish, I like that.)

0:51:27 > 0:51:30- (He's got a good touch though, hasn't he?- Yeah, yeah, yeah.)

0:51:33 > 0:51:34Yeah, I feel good to be honest.

0:51:36 > 0:51:38You know, I couldn't have done any better

0:51:38 > 0:51:40and that's the God honest truth.

0:51:40 > 0:51:43I put all of my knowledge into those pots and pans

0:51:43 > 0:51:46and created what I had to create.

0:51:56 > 0:52:02Brian has cooked roasted loin of lamb with garlic-infused mash,

0:52:02 > 0:52:06pea puree, honey-glazed carrots and a lamb and balsamic jus.

0:52:07 > 0:52:09I think it looks great.

0:52:09 > 0:52:11Really, the lamb's lovely and pink, you can see that,

0:52:11 > 0:52:13and also a vibrant mound of pea puree.

0:52:13 > 0:52:16You've even given us a Christmas tree.

0:52:16 > 0:52:18All we need now are a few baubles and we'll be happy.

0:52:20 > 0:52:22It's a little bit Sunday roast dish

0:52:22 > 0:52:25but that's absolutely fine by me as long as it tastes right.

0:52:35 > 0:52:39Brian, on your plate, you have a really delicious punchy mint

0:52:39 > 0:52:40and pea puree.

0:52:40 > 0:52:43You've got sweet carrots covered in honey,

0:52:43 > 0:52:47your potato puree is wonderful, well seasoned and flavoured with garlic

0:52:47 > 0:52:51and you've got this rich, wonderful sauce, sweet with balsamic vinegar.

0:52:51 > 0:52:54For me, Brian, the lamb is lost.

0:52:54 > 0:52:57It's just overpowered by everything and, as good as everything

0:52:57 > 0:53:01else is, I want to taste lamb and I can't taste any lamb.

0:53:01 > 0:53:05John is right, it is overpowered by the other flavours.

0:53:05 > 0:53:08However, I think that whole thing is delicious.

0:53:08 > 0:53:12Lovely sweetness and acidity going through that sauce that

0:53:12 > 0:53:15you've made, sweet peas, there's a sweet glaze in the carrots as well.

0:53:15 > 0:53:20- I think that is absolutely delicious.- Wow.- Thank you, Brian.

0:53:20 > 0:53:22Thank you very much.

0:53:22 > 0:53:23Thank you.

0:53:28 > 0:53:32I was so thrilled, I was waiting for the bad bit.

0:53:32 > 0:53:36"You're this, you're that, you're the other" and then Gregg...

0:53:37 > 0:53:41When he said he really loved it, it's quite extraordinary,

0:53:41 > 0:53:43I just couldn't believe it.

0:53:47 > 0:53:51As far as I'm concerned, you four have saved the very best till last.

0:53:52 > 0:53:56One of you will be leaving us. We've got a big decision to make.

0:53:56 > 0:53:58We'll get you back in as soon as we've made it, thank you.

0:53:58 > 0:53:59Off you go.

0:54:18 > 0:54:21Do you know what? All four of them, I believe, cooked good dishes.

0:54:21 > 0:54:23Their own food is sound

0:54:23 > 0:54:26and has got real foundations that you can build on.

0:54:26 > 0:54:28- Have you got a best dish from the four?- Shane.

0:54:28 > 0:54:30See, I agree with you, I think

0:54:30 > 0:54:32Shane today has actually done another good job.

0:54:32 > 0:54:35He's come in as the person who says he doesn't have much skill

0:54:35 > 0:54:39but he seems to deliver on flavour every single time.

0:54:39 > 0:54:42Overall, I think today was fantastic. Absolutely fantastic.

0:54:42 > 0:54:44My final dish was as best as I could make it

0:54:44 > 0:54:47so I'm really pleased with today to be honest.

0:54:47 > 0:54:49- So Shane goes through, we agree? - Certainly.- OK.

0:54:49 > 0:54:54I'll tell you who surprised me over the last rounds is Shappi cos

0:54:54 > 0:54:56she had a very good invention test and today, John,

0:54:56 > 0:54:58we've seen her own food.

0:54:58 > 0:55:00It's different and it's delightful.

0:55:00 > 0:55:02Up until the last couple of challenges, Shappi had a lot

0:55:02 > 0:55:06to prove and I've got to say, she has proved it, she's proved her worth.

0:55:06 > 0:55:09It's good to see Shappi finally shine.

0:55:09 > 0:55:10I really want to stay

0:55:10 > 0:55:14because I really want to make more Persian dishes and I'm just loving

0:55:14 > 0:55:19every minute of it, I'm really loving every second of being here.

0:55:19 > 0:55:22Right, well, that's it, Shappi's through and so is Shane.

0:55:22 > 0:55:25This is now a decision between Brian and Miranda.

0:55:27 > 0:55:30Miranda has got good technical ability.

0:55:30 > 0:55:31There is a weakness

0:55:31 > 0:55:34- and that weakness might be the ability to wow.- Yes.

0:55:34 > 0:55:37The dish itself didn't come together and didn't make sense,

0:55:37 > 0:55:39it was too confused.

0:55:39 > 0:55:43I'd really like to stay, I'd like to do some more, I'm having fun.

0:55:43 > 0:55:45I need to make my cooking more exciting

0:55:45 > 0:55:47and I want to have the chance to do that.

0:55:48 > 0:55:50I really liked Brian's dish today.

0:55:50 > 0:55:54I liked the sweetness and the sharpness of the flavours that went

0:55:54 > 0:55:57with the lamb and the lovely sauce he made with the hint of balsamic.

0:55:57 > 0:55:59We do know he's got a great palate, his food always tastes good

0:55:59 > 0:56:02but technically, Brian has got a lot of issues.

0:56:02 > 0:56:06Unfortunately, I have been bitten by the bug.

0:56:06 > 0:56:08It's the scariest thing ever...

0:56:10 > 0:56:12..but I want some more of it.

0:56:17 > 0:56:18Tough decision.

0:56:18 > 0:56:20Who stays, who goes?

0:56:36 > 0:56:39I can tell you now, this has been right to the wire,

0:56:39 > 0:56:42a really close one and a very tough decision.

0:56:47 > 0:56:49The person leaving us...

0:56:55 > 0:56:56Miranda.

0:57:10 > 0:57:12Really sad to be going home.

0:57:12 > 0:57:17It's been tremendous fun and I've really enjoyed the experience

0:57:17 > 0:57:20and I've loved doing every...almost every minute of it, some of

0:57:20 > 0:57:23the minutes I haven't loved so much, but it's been really fantastic.

0:57:25 > 0:57:27Well done, congratulations.

0:57:31 > 0:57:34I'm just a little bit taken back to be honest.

0:57:34 > 0:57:36It's like having a first kiss or something, that was.

0:57:38 > 0:57:43It's ridiculous, I'm just a bundle of nervous energy.

0:57:43 > 0:57:48That was like waiting to hear for my A-level results all over again.

0:57:49 > 0:57:51I'm in a state of shock really.

0:57:51 > 0:57:53I do feel quite exhausted but exhilarated

0:57:53 > 0:57:56and my mind's in a complete spin but I feel very happy.

0:58:03 > 0:58:05Tomorrow, the battle for a place in the next round

0:58:05 > 0:58:07reaches its climax

0:58:07 > 0:58:11as the celebrities face their toughest critics yet.

0:58:11 > 0:58:12Get your steaks on.

0:58:14 > 0:58:16They make the grade, they stay.

0:58:16 > 0:58:19They don't cut the mustard, they're out the door.

0:58:19 > 0:58:22It's not singing out anything to me.

0:58:22 > 0:58:25It's beautiful. I'm really impressed.

0:58:27 > 0:58:28Come on, let's go.

0:58:58 > 0:59:01Subtitles by Red Bee Media Ltd