Episode 8 Celebrity MasterChef

It's Celebrity Masterchef.

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

I'm starting to believe in the possibilities of me

being a capable man in the kitchen.

They've proved themselves in their own profession.

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

I really want to stay in the competition.

It's a bit addictive. You just want to keep going. Give me some more!

Give me some more!

Cooking doesn't get tougher than this!

These four celebrities are competing to become Masterchef champion.

I think our celebs are wondering what it is they signed up for cos

they've had tough tests and they've got their toughest one yet to come.

Today, they're being sent out in pairs to

experience their first lunchtime service in a restaurant kitchen.

I worked in a chain of well known London sandwich shops.

That was as professional a kitchen as it got.

I'm loving the whites. I look like a professional.

I might not be able to cook like one, but I'm certainly feeling good.

We're not in a studio, so it's going to be a little bit more

pressurised situation, yet again!

Yes, it's like being in an exhilarating nightmare.

Shane and Brian are arriving at Angler,

a seafood restaurant in the heart of the city of London.

-In charge of service is head chef Tony Fleming.

-Morning, gents.

-Morning.

-Brian, Shane, how are you?

-How are you?

-I'm very well.

With seafood, everything's cooked last minute

and seconds are very precious. So focus, listen to everything I say.

We've got a busy service ahead, so we'll see what you're made of.

Let's go, guys.

Service is in three hours' time.

Brian and Shane will each be cooking one dish from the a la carte menu.

Shane, today, the dish you're in charge of is pan roasted

halibut, crab crushed potatoes, baby herb salad

and a sauce vierge, which is like an olive oil, basil and tomato sauce.

So, first things first, is the fish.

You season it just before it goes into the pan, OK?

And go...like that.

Give it 30 seconds on there, OK? Just to colour it slightly.

A little bit of golden brown and then in for two minutes.

OK, next up, potatoes.

Squeeze of olive oil and then just crush with the back of the fork, OK?

Chopped chives. And then a good spoonful of crab.

OK? Mix your potatoes together.

That's it, done. And then just to glaze the fish, just to finish it,

finish with a knob of butter and a squeeze of lemon.

-That's it, done.

-Wow!

OK, fish on top.

A nice selection of herbs.

Just take the sauce, give it a mix.

Job done.

-Wow! That ain't no joke!

-Piece of cake.

-That ain't no joke!

20 of those at lunch, easy, yeah?

This is what I was looking forward to, this part of it all,

but at the minute, it's very daunting.

OK, Brian, the dish you're in charge of today is roast langoustines,

slow cooked pork belly, cauliflower and golden raisins.

Pork belly now, just starting to brown nicely.

Sauce. This will obviously boil up quite a lot.

And a good pinch of raisins. As soon as this boils, in the oven, OK?

-That will take about a minute or two.

-Right.

Now, start the langoustines.

So 15 seconds, turn. Knob of butter, lemon juice, finish.

You take any further than that, the butter will go black.

And there'll be black speckly bits and that's when we get upset.

Just do a line of the cauliflower puree, OK?

Smooth it down, nice and square.

Pork belly, langoustines.

Just in a line, one, two, three.

Two pieces of cauliflower, a little bit of olive oil

and a little rock salt. OK? So that's that dressed, OK?

And finally, coriander.

Timing is key, it's essential.

Multitasking is one of your strong points?

I'm very strong on multitasking. I'm brilliant.

It's one of my best things. My wife's always saying, "You're so good at multitasking,"

-and I'm a very calm person as well.

-Oh, really?

-Yes, yes.

This is going to be a walk in the park.

I'll give you a challenging dish,

but I don't know if I've fallen a bit short.

-Well, let's see what you're made of then! It's a bold statement!

-I'm being slightly ironic.

-All right.

I've never cooked anything like this in my life. I feel sick!

Miranda and Shappi will be cooking at the Criterion

restaurant in Piccadilly Circus.

-Running the pass is head chef Matthew Foxon.

-Hello! Good morning.

-Morning.

-Hi, good morning. We have a very busy lunch today.

We've got about 60 covers booked.

It's going to be a full-on day today. So, come with me.

During service, Shappi will be cooking a supreme of guinea fowl,

crispy potato galette and braised guinea fowl leg,

with Savoy cabbage, plum sauce and a guinea fowl jus.

Take one of your guinea fowl. We're going to put it in the oven.

-Eight minutes. Put it in. Yes.

-Good luck!

-Close the oven door.

-Eight minutes. There we go. OK?

-Right.

A handful of cabbage, straight into that hot pan.

And then what we want to do is we'll add a little vegetable stock

into that and just steam it very quickly.

And then we'll just season it

and that will be ready to go onto the pass.

We put a good spoon of the plum sauce.

In the centre of the plate,

we're going to put a spoon of cabbage, beautifully soft thighs.

The potato galette is going to go in between and on the plate.

And the guinea fowl jus that we've made from the carcasses of all

the guinea fowls and that will be the final plate.

Do you think you'll be able to put up a plate like that every time?

-I will, yes. That looks easy enough.

-Fantastic. Good news.

I think I'm all right with the presentation,

but genuinely I am so hungry and it looks so good!

It's going to be really hard not to eat it.

For service, we pop one in.

We get a nice golden brown colour on it like that.

Miranda's dish is a lamb, spinach and mushroom spring roll with

a porcini puree, sauteed spinach and a lamb jus.

And then we'll be placing

that inside the oven for about eight minutes for a medium.

-OK, have you got a timer on your oven?

-Yes.

-I'm so pleased about that.

-Sauteed spinach.

All I want is a little bit of butter.

Inside there, you can see that's starting to almost burn.

That's going to give us a slightly nutty flavour. Noisette.

You can smell it, it's almost got a nutty flavour to it.

Mm, smells good.

-Yeah.

-Drain that off.

Right. We'll get plating.

-OK.

-OK?

Yup.

In the centre of the plate,

we'll be putting some of that porcini puree, spinach.

And then we're just going to slice on the diagonal.

-Wow! Look at that!

-And place, push it down.

And then, to finish it off, a little

bit of lamb jus round the plate.

-Wow!

-And that's how they expect every plate to go out.

Looks stunning.

I'm really worried about just making that first one look so beautiful.

Chef did it so quickly and naturally.

I'm going to be struggling and fumbling

and it's all going to go horribly wrong.

It's just gone 12 and over in the City,

the lunchtime rush is about to begin for Shane and Brian.

We can't send anything unless it's completely perfect cos we have never

done that since we've opened, so I'm not going to start doing it now.

-Good luck, man.

-Good luck, mate.

-Be good.

-Yes. I don't think we'll be laughing too much, do you?

-No!

First order, three langoustines. Main course, three halibut.

-Yes, chef.

-OK. Oh, three. So I do three at once?

-Yeah.

-Oh, right. OK.

Just place it gently, perfect. Perfect.

Then it's three portions of raisins in. A little shake.

Mind the door, mind it doesn't spring back at you.

OK, good. Now, langoustines.

Is that enough oil?

Yeah, you don't want to deep fry them.

HE LAUGHS

You need to do a straight line.

You need to just calm down a little bit, breathe.

Just nice, fluid motion. Nice and composed, yeah?

Touch more puree next time, yeah? Just stop...

Just stop shaking, cos it's not doing you any favours.

Did you dress that with olive oil and salt?

-No.

-Brian...

It's going to come to a point

when I'm going to be helping Shane

-and you will be on your own.

-Yeah.

We can't wait any longer.

The restaurant manager is stood at the door,

he's wondering where the food is.

Tells me you're too slow, so you need to move.

-That tray's got to go to the restaurant.

-Oh, no.

It's got sauce all over it.

I'm going to go down there now.

I'm going to come back

and I'm going to dress four with you in six minutes, yeah?

Go. Go, 15.

This is difficult.

It's just remembering everything that's coming up.

This is so hard.

On the other side of the kitchen,

Shane is busy working on his first order.

Three halibut on the go.

Right, are you ready?

-Three portions of potatoes. Sauce.

-Just getting there, Chef.

-OK.

Check the season on the potatoes. Taste them.

Yep, nice.

Knob of butter in the fish. Straight in.

Yeah, don't smash the... Whoa, whoa, whoa.

-Sorry, Chef.

-Don't smash the fish up, yeah?

Just need to glaze it. It looks, seriously, it looks beautiful.

If you make every single one like that it'll be fine.

I'm enjoying it very much. The key is to know what you're doing.

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

An hour in here, you haven't a clue.

Right, herb salad for three.

Yeah, nice. Nice, nice, nice.

Little bit tidier, a bit more finesse,

a bit more focus you'll be fine.

One minute on the next one. Go and do the potatoes. Yes, Chef.

Let's go. Service here, wipe these plates.

So Shane's done fine so far, but there's another 12 on order.

So the next 15 to 20 minutes is crucial for Shane.

Good start, but will he get through the next 15, 20 minutes

in the same fashion? We'll see.

Over in Piccadilly, service is under way for Shappi and Miranda.

Check on, lamb, guinea fowl. I want that lamb medium, please.

OK, yes, Chef.

Check on, one soup, one potted shellfish

followed by two lamb medium.

Yes, Chef.

I'm slightly terrified now. The adrenaline's really flowing.

Wow.

You've got your mushroom puree hot?

-Yep.

-You're going to put your lamb jus on?

-OK.

-Yep.

-Yes, Chef.

-OK.

Right. Yeah.

A little bit of butter. Go, quickly.

Take it off the heat.

Yeah. Work it. Yeah.

Right, that's burnt.

Well, I just burned the spinach,

but luckily it only takes 30 seconds to make.

So I can rectify my mistake.

It's really difficult getting it right.

Ooh, look at that. Man.

Spinach on top.

Yeah.

OK. Yeah, they wanted medium, that's fine.

Push it on top of the spinach.

Stay. Please don't fall over. It's going to fall over.

Push the lamb down a little bit more.

Try not to pile the spinach too much in the middle, try and keep it flat.

OK.

Service, please. Table 31, two lamb.

It looked really nice.

I would be really pleased if I had that served to me.

So first one's over, now I can just get on a roll and get going.

It's great, really pleased.

Shappi's first orders for guinea fowl are in.

Check on, two mushroom soup followed by guinea fowl pappardelle.

Oui, Chef.

Guinea fowl in. Let's go.

-Yep.

-Oh, in the thing.

-In the oven. We do need to cook them.

Put two on the same tray.

I only want two in. I don't need five in.

-Oh, right.

-Yeah.

OK, so there you go. Close the door.

Mains away table 21. One guinea fowl, one pappardelle.

-I need the garnish.

-Right.

-I need the plum, cabbage, braised.

So we're going to go on both tables at the same time.

-So you're going to be plating two guinea fowl, OK?

-OK.

-Can I get you to speed up, please?

-Yes, Chef.

You're going to need to start working a bit quicker, it's painful.

-Right.

-Yeah.

OK, I'm going to have to step in here and sort this out.

Right, can you count how many guinea fowl you've got

-and start putting them in the oven.

-OK.

-OK.

-Checks are here.

-OK.

Two, one. I've only got one.

You've got one, two, three, six, seven.

-Seven guinea fowl.

-Seven guinea fowl.

Blimey.

I think Shappi's probably a little bit of a wildcard at the moment.

If I'm worried about anyone, it would be Shappi.

Back in the City, the restaurant is at full capacity.

And Brian is overwhelmed by orders

for his langoustine and pork belly dish.

-Right, langoustine, wild bass and a cod.

-Yes, Chef.

Now we're really in trouble.

It appears that I'm on my own, yes.

And you've got another four straight after, yeah?

-I've got... I've got... Have I got...?

-Another two straight after.

-I've got eight now, haven't I?

-Yeah, no, no, no. You've got four on now.

-Just four.

-Two and two.

-Four lots you mean.

This is the way a proper chef works.

One table, you're halfway through it, you start your next table.

Halfway through that one, you start the next. That's how it works.

Now you want to get the pork belly on for the next table. Two.

-Get the two on now, I've got...

-For this one.

-Right.

-Can you do that? If it's going to confuse you...

-So I've got...

-..which it obviously is.

-I've got those on.

-Yeah, four.

-Now start the next two.

-Two. OK.

Brian, are you listening?

Three more, yeah? So four, two, two, three.

Yeah?

LAUGHING: This is a nightmare.

Two langoustines, two halibut. One, two, three,

four, five, six, seven, eight, nine, ten, 11, 12, 13.

You've got 15 portions on order. 15.

Do you know what I mean? There's a point where it's just like beyond.

Let's just go, let's focus. Keep four up, we'll help you dress, OK.

We'll have to help him.

Brian's swamped. Everyone's eating langoustine.

It would take any good chef to get through that,

But he's not doing himself any favours either.

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

There's a point where you've just gone beyond...

He's gone beyond, so we're going to have to go and help him.

BRIAN LAUGHS

Oh, God almighty.

While Brian gets help with his dish,

orders for Shane's halibut are also flying in.

OK, Shane, you've got five halibut away next. Five.

-Five halibut.

-Yes, Chef. One of them, no crab in the potatoes.

Crunch time now, keep it together. Go down now, we've all had it.

-Focus.

-Five, one no crab.

-Five, one no crab. Get the pan on.

I need you to move now, Shane.

-A little bit quicker, please.

-Yes, Chef.

All right, basting that fish. Basting that fish.

Potatoes up. You've got your basil julienne for the sauce.

So after this five we're dressing on the pass now.

We're going another four. That's going to come up now in six minutes.

Heavy going, I'll tell you that.

He's focused. In the zone.

He could be a little bit quicker, but it's his first day.

But so focused, he's not flapping at all. So, yeah, good. Good.

Perfect. Looks nice. Nice and tidy. Good, Shane. Well done.

Very good, very good. OK, go.

Haven't a clue how many I sent out. Maybe ten, maybe 11.

But it feels like 110 or 111.

Across town, service is drawing to a close,

but there's no respite for Miranda.

-How many lambs have you got working?

-Eh, loads.

Yeah, that's not exactly a number. How many?

Eh, five, six, seven, eight.

-That's correct.

-Thank you.

Have you got them all in at a sequence,

you know which one's coming out first, which one's gone in?

-Fantastic.

-I hope you know which one's coming out first.

I don't know which one's which at all. No idea.

Just keep stirring the sauce.

My default setting - stir the sauce.

Right, mains away. Two lamb.

-OK.

-Medium. How long?

Eh...30 seconds in the oven and then we've got to plate it.

-Let's try and keep the spinach...

-In.

Yeah, I want them to have a clear definition

between where the spinach is and where the mushroom puree goes.

Those are done, Chef.

Right, Miranda? Yes, Chef.

We have rims on the plate for a reason, OK?

I don't want the sauce on the rim of the plate. Yes, Chef. OK.

There's just a lot coming at once

and I need to work on my presentation a little bit more.

Chef is so particular about how it looks.

Meanwhile, Shappi is struggling to keep up with the frantic

pace of the kitchen.

Check on - one terrine, two mushroom soup and one guinea fowl.

Oui, Chef.

Guys, listen up. VIP table away. Two salmon, one guinea fowl.

Yes, Chef.

I've lost count of, erm...

..how many guinea fowl I have to put in that fridge.

In the oven.

Two salmon, guinea fowl.

Oui, Chef.

I think mine are done. Oh, heavens above.

Yowzers. Oh, blimey. Oh, that's hot.

Sorry. Thank you. Oh, help.

When I'm under pressure like this, I tend to... I tend to shut down.

I'm like C-3PO, I just have to shut down for a while.

Just to get the garnish up on the plate for two,

it seems to be a struggle.

-I need one guinea fowl now.

-Now, right this minute? Let's go.

I know what it feels like to be waiting for my food

and it not being here.

You just cannot mess with people when they're hungry.

OK, service, please.

Right, guys, last table. Two lamb. Let's make this one perfect, please.

Yes, Chef.

How long for these two lamb medium?

Eh, just the spinach, Chef.

OK, let's go. Quickly please.

Put on the jus.

Service, please.

Positions two and three.

Miranda, good job on that. You're plating much better.

Thanks very much.

Hoo.

When Chef gives you a bit of praise, it just makes everything worthwhile.

So it's great, it's really good. I'm really pleased.

Right, guys, can you come here please?

Thank you very much. I think you've done a great job for a busy lunch.

Can we wipe down our sections? End of service. Thank you very much.

SHAPPI: Thanks, Chef. Thank you.

I think the chefs did OK today, it was a busy service.

I wasn't massively impressed,

but I wasn't disappointed at the same time.

Shappi I think struggled from beginning to end.

Quite slow on plating but her presentation was very good.

There was very few plates that I could fault from her.

Yeah, I found that really tough.

'I think Chef knew that I was a bit bewildered'

in between plating, so I don't think that impressed him.

I think Miranda did very, very well.

She did have a tough dish, had a lot of orders on.

She did struggle on a few of them, but as a whole she did very well.

'I can't believe we did 60 covers. Time just flew.

'It was just one after another after another after another.

'Before you know it, it's all over.'

It's just a real whirlwind.

Wow, I'm just looking forward to a sit down and a cup of tea.

For Brian and Shane, service is winding down.

-Brian, four more. Pork belly on?

-Yes, Chef.

-Just langoustines to go in, Chef.

-Good, good.

And Brian is finally back on track.

I got swamped, yeah. It was like a big tsunami came and washed over me.

HE LAUGHS

Though it's very exciting.

Right, I think that's ready. They're ready to go, aren't they?

It's the last one. Make it nice. Make sure you finish on a good note.

-That's it.

-Did you get some help with that or was that all your own work?

-All my own work.

-Really? Did you help him with that?

-Not with the plating, the plating's all him.

-Really?

-Yeah.

It's nice and neat, no shaky lines too much.

-The lines have improved, Chef.

-Your lines have improved, very good.

But let's move it up, don't get too carried away.

What table?

-20...25.

-Chef.

-Chef, thank you.

HE LAUGHS

-Nice one, Brian.

-Thank you, mate. Thank you so much.

Well, I learnt a lot I have to tell you.

HE SIGHS

Shane, this is what we're going to remember you by.

-This is your last four, make it perfect, OK?

-Yes, Chef.

Mix it in, dress, let's go.

Cooked absolutely perfectly, well done. Very good.

Thank you, Chef.

Come on, finish it nicely. Four salad, four salad, let's go.

Four salad coming.

You've got quite a dainty touch for such a butch lad, you know that?

-I'm in a boyband, sir.

-You're in a boyband.

-So call for a service, table nine and table 11.

-Table nine, table 11.

Let's go, yeah?

Yeah. All right, don't spoil it. Go on.

Let's go, let's go. Steven, move.

OK, very good, Shane. Well done. That's the end of your service,

-that's all your dishes. Well done.

-Thank you, Chef.

60 covers, probably, in the space of 45 minutes.

Tough for anyone, to be honest. Yeah, it was quite a tough service.

Brian initially was like a rabbit in the headlights.

I think he was just baffled by it all.

As it went on, he gained a bit of confidence.

The last two or three tables he sent - much cleaner.

I think I certainly improved from the beginning of service to the end.

To actually go into a place like this and actually cook

and create something gives you a little bit of confidence.

Shane - much more focused.

Everything I told him to do at the beginning he took on board.

He did that all the way through the service.

So that was quite impressive to see.

That was absolutely unbelievable, I have to say.

I enjoyed it when it was finished

but going through the motions it was very difficult.

It's just so... You've got to focus deeply to do this job.

Service may be over, but the celebrities must now head back

to MasterChef headquarters to fight for their place in the competition.

Being back in the MasterChef kitchen,

I feel a little bit more comfortable.

Hopefully it'll be a little bit more relaxed.

How can it be more relaxed?

What I'm trying to do is say to myself,

"Hey, enjoy it while you're in it."

Because it's going to be over, you know, fairly quickly maybe.

HE LAUGHS

I am delighted to be here. But it's not a breeze for me whatsoever.

I really have to get stuck in, get my mind around what I'm doing.

I'm finding the competition tough in a good way, but it's not easy.

It makes me want to really, really get through.

Welcome back to the MasterChef kitchen.

I hope we haven't pushed you too hard

and you've got some energy left, cos you're going to need it.

This is the invention test and today you are going to work in teams.

Each team is going to cook for us one main course and one dessert

from the set of ingredients you have in front of you.

We want you to show us what you've learned.

You'll have ten minutes to plan your dishes and then after that,

one hour to cook.

Off you go, ten minutes. Good luck.

Right, I'm no good at pudding and I've never cooked rabbit.

Their ingredients include -

rabbit, pancetta,

walnuts, mushrooms,

blackberries, apples,

carrots, bread

and a selection of fresh herbs.

-You can cook the rabbit down on a stew.

-How long will that take?

-We've only got an hour, haven't we?

-Yeah.

-To do both dishes.

That should be all right.

So a bit of liver here, a bit of liver there. Mash underneath.

Can we do a jus?

-A jus is good.

-A jus cos then you can...

-I don't know how to do a jus.

-Do you jus?

-No, I don't jus, but we could try.

-We can try a jus.

We could do a quick apple crumble.

Blackberry and apple is classic.

So blackberry and apple crumble, so that's good.

-No crumble, you can't do crumble.

-Oh, no.

Crumble is what you're making at home.

You've been in MasterChef now for enough time,

you can do something sophisticated.

-What about pudding?

-I don't make any puddings.

OK. You'll decide on your dishes.

One hour. Let's cook.

This kind of stuff we've done has fazed me, I have been

a little bit taken aback by them, but I feel I have met my challenges.

As far as cooking goes, up to now,

my skill base has been fairly narrow so I'm trying to push it wider.

Gentlemen, two dishes in an hour. How are you feeling about it?

Feel all right, I guess.

Brian seems to be cracking on there making, eh...

-What are you making, Brian?

-It's a blackberry and apple pie, I think.

-Blackberry and apple pie?!

-Or a tart. Tart.

Brilliant, good to hear it.

And, so that means, obviously, if you're peeling the potatoes,

Shane, you're doing a main course. What are you going to cook for us?

Well, to be honest with you, as per usual,

I'm not sure until the end, kind of a thing.

It's a concoction of a bit of red wine,

I've just seared the hind legs of the rabbit there and just cooking it

down with a little bit of a crumbly, crispy, kind of a bacon top.

-Wow. Interesting.

-I hope so.

How many times have you cooked a rabbit before?

I watched my father do it many times when I was a kid

but I've never actually cooked it before myself.

Brian, you don't actually seem like you might be a pudding king.

No, I'm not a pudding king.

-I have never, ever done anything like this before.

-Can you do it?

Well, I'm hoping I can.

Why have you gone with things that you have no idea how to cook?

Well, cos I don't know how to cook anything

so I have to start somewhere.

Shane's rabbit with red wine is a lovely idea.

Never had it before, never seen the process before.

Who knows what could happen?

A bit scared by the prospect of making a dessert

but he has made some good pastry. He's now attempting to make a tart.

The problem is, John, he does not look confident.

Oh, come on.

20 minutes gone.

Third of the way through.

BRIAN LAUGHS NERVOUSLY

I'm really enjoying being out of my comfort zone.

This is like being on a rollercoaster

and wanting to go back on even though it made you feel sick.

I learnt a huge amount working in that restaurant and I hope that

I'll be able to take some of that knowledge into the kitchen today.

Then put it on top and then wrap it like that.

Then you've got nothing to cover this with, though.

No, I know, but then we'll tuck it in and wrap it round. Would that work?

This is an interesting way of working,

you're both working on the same dish?

It's a joint effort, we're working as a team.

That's amazing, that's brilliant,

but have you started on your dessert yet?

Eh, no, but it's in our heads, isn't it?

-It's in our heads, it's percolating.

-Don't put too much on.

Tell us about your two dishes.

We are making roast rabbit with a mushroom duxelle

on a bed of herby mash with caramelised carrots and a plum jus.

-Plums?

-Not plums, prune jus.

-Prune jus, good, and dessert?

-Pancakes.

-Pancakes with?

-With cream and fruits.

We're not just going to slop the food on the plate,

we're going to present it beautifully, arrange it beautifully.

-Have you cooked rabbit before, though?

-Never.

How are you going to stop that rabbit leg from going really dry?

There's no fat in it at all.

Can I be honest or do you want me to wing it?

I'm going to be honest and say I didn't consider that -

-the dryness of the rabbit.

-OK.

But I think leaving it on the bone,

that'll make it more likely to become tender.

I do feel with this rabbit,

it's a bit like the blind leading the blind.

Because neither of them seem to have much of a clue on how to cook it.

Fruit pancakes, lovely idea, but at the moment,

we've actually got no dessert in sight.

You've got 20 minutes left. 20 minutes left.

-Don't ask.

-You have no idea what you're doing, do you?

-No, I don't.

Right, you've got two and a half minutes, OK?

You've got to start plating up now.

Perfect.

That's it! Time's up. Time's up.

Miranda and Shappi's main is roast rabbit leg

with a mushroom duxelle, wrapped in pancetta with pan-fried liver,

thyme mash, carrots and a prune and red wine sauce.

You can see what it is you've learned about presentation

because these are two of the smartest dishes either of you

two have served up so well done.

-Let's just hope it's all cooked properly.

-Yes.

-Mm-mm.

-They are raw.

Right, let's have a look at this rabbit.

Ahhh, whoa, whoa, whoa. Almost.

Some of it you're going to be able to eat but some of it, you're not.

Apart from those uncooked livers, that's a really nice dish.

Soft rabbit with crispy, salty bacon and you've made a lovely,

fruity, deep, rich sauce to go with it.

Well done, you've kept the rabbit lovely and moist.

I think that your flavour of your sauce with

the sweetness of the prune, the sharp sourness of your red wine is great.

It was a bit of a wing and a prayer and you seem to have done it.

Good job.

Well done, let's have a look at these pancakes.

To follow, they've made pancakes with blackberry creme fraiche,

lemon vanilla cream, and a blackberry sauce.

Nice. Decent presentation. White and red here is sophisticated.

I think pink here is a little bit like kid's tea.

OK.

Well-made pancakes, really good idea.

However, I'd like it a little sweeter

-and tasting more of blackberry.

-OK.

-OK.

I'm with Gregg, it's got to be sweeter than that

if it's going to be a dessert.

That filling inside there needs to be really sweet

and rich with blackberries.

-Lots more fruit needed but not bad pancakes.

-Thank you.

For their main course,

Shane and Brian have made rabbit leg cooked in red wine with red onion,

crispy pancetta, crushed potatoes, mushrooms and carrots.

I think it looks a bit of a fright.

And I think your rabbit's all a bit dry but the taste is great.

When you bring all those flavours together - mushroom, carrot,

potato, rabbit and red wine - it's a really delicious thing.

That rabbit, with the red wine around it, is an actual delight.

I think you've got the makings of a really good cook.

I think a lot of what you do is on instinct

but I think you can trust those instincts.

From our main course to our dessert.

For dessert, they've made a blackberry and apple tart

with lemon cream.

It's got no form, it's got no elegance.

Lemon, I don't know the association of lemon on the plate.

Maybe it's to drop in your gin and tonic to get yourself really

drunk while you eat your tart but it's pretty shabby, mate.

Yes.

Let's just hope it tastes a lot better than it looks.

BRIAN LAUGHS NERVOUSLY

Die.

I've got two problems, one is that it looks shocking

and the other one is that the apples need to be cooked down further.

However, it tastes amazingly good.

You've got the sharpness of the apple juice seeping out into the

blackberries and you've sweetened the cream to absolute perfection.

I really like the taste of the blackberry,

the apple with the sweet, buttery, crispy pastry.

The crispy bits of the pastry.

The thing is, Brian, your technique is a shambles,

your flavours are great.

Well done. Thank you very much indeed.

We're going to now send you off and you need to get yourself

mentally ready for your final task.

Off you go.

-MIRANDA:

-Well done, boys. Well done. He loved how it tasted.

-Blimey.

I was dying, I was dying.

I've loved this test, I found this fascinating.

There was a really interesting dynamic going on

between Miranda and Shappi.

There were some things which were really good and really tasty

and some things didn't quite work

but it was definitely the coming together of two minds.

Both Shane and Brian have got very good palates

and can flavour their food really well.

Both of them have got a lot of work to do on presentation.

They are actually making a silk purse look like a sow's ear.

One more challenge to go and one of these cooks is going home.

I'll tell you what, I'm really excited about them cooking their

own dishes because I think they've all got promise and I mean that.

Over the past two days, the celebrities have tried their hand

at invention, mass catering and a professional restaurant kitchen.

Now everything comes down to one final test.

You are now cooking your own dish, your own creation.

We want to be impressed.

You'll have one hour and at the end of this, one of you is going home.

Ladies and gentlemen...

let's cook.

I've only done this dish twice.

What I would love for them to say is, "You know what?

"That's not half bad, Brian."

I've got to congratulate you for working the tidiest

I've ever seen you.

Yes, it's not saying an awful lot, is it?

-It's not going to last.

-No?

-No.

What are you going to cook for us?

Lamb fillet on a garlic-infused mash,

-a pea puree and caramelised carrots.

-So what are the tomatoes for?

That's to make the jus which is a balsamic...eh, jus.

-I think it sounds heavenly.

-Oh, well, bless you for that.

-Yeah.

What have you got out of the competition so far, Brian?

It's really widened my horizons

because I have been very narrow-focused on what I do

and I've done the same stuff for years and years and years, you know.

And my wife and I actually had a row about this earlier in the year.

But what this show's done, it's made me focus

and it's already opened my eyes to so many different things.

Brian is doing classic British food.

My big concern, I think the flavours might be a little bit too

big for that poor little lamb amongst it all.

You've had 15 minutes, guys.

45 to go.

I'm really excited about what I've planned to cook.

I just want them to see what a good cook I am

because I do love food and I do put a lot of passion in food.

-Happy, Shappi?

-I'm kind of happy, yeah.

Your food today for the first time. Is this a dish from Iran?

This is a dish from Iran.

It's called khoresht bademjan and it's a lamb and aubergine dish.

I want to do this justice cos I've made it lots of times before

and I do not make it and I will never make it

as well as my mother but that's something that I have to live with.

Why, out of all the dishes in the world, would you choose to

-make us this one?

-It's my favourite.

I love aubergine, I can't get enough of aubergine.

-These are spices from my grandma in Iran.

-Ahh.

They get sent over in a suitcase every sort of month.

This is the first time I've seen you speaking really

passionately about food.

-What's happening?

-I love my Persian food.

Shappi's got an Iranian dish that sounds absolutely delightful.

It's all about comfort food, John, so we know it won't be pretty

so the cooking of it has got to be absolutely perfect.

I'm very excited. Actually, you know what?

I don't care how Shappi's dish looks, I just want it to taste delicious.

25 minutes have gone,

35 minutes left.

My biggest worry is that my dish is not exciting enough.

It tastes brilliant, I know that. It's food that my family

like to eat but is family food enough for John and Gregg?

I don't know.

Wow, Miranda, you are being ambitious.

Well, I don't know if this is ambitious cos this is a dish

that I cook for the family a lot but I've just zinged it up a bit.

Tell me what this dish is that you regularly cook for your family?

Well, the kids love making pasta so I've made some pasta,

spicing it up with a bit of chilli oil and serving that with

salmon steamed with sesame oil, soy sauce and sherry.

I think the presentation's going to be the trickiest thing for this.

Eh, I almost wish I hadn't chosen this one but anyway...

Because the presentation, cos that's going to be really tricky,

but I'm going to go for flavour too.

What's your ambition for the competition now?

I want to get through this round, I want you to love what I'm cooking,

I want you to enjoy eating it and give me a chance to do a bit more.

She's made her own pasta and she's going to serve that with,

really, an Asian-flavoured salmon.

I think it's an odd combination to do egg pasta with an Asian dish.

If I'm coming into this competition, there's no point in me

making beans on toast. I'm not trying to make life easy here.

I'm all in or nothing.

Shane, you have got some beautiful ingredients, mate. Beautiful.

I've had this dish

and it's one of my favourite dishes from my childhood.

My family have been going to Portugal since I was four years old.

What is this dish from your childhood?

-It's a cataplana, a shellfish cataplana.

-Cataplana?

-I've never heard of it before.

-Really?

Basically, what's in it is a bit of onion, white wine, garlic,

cook it all down really and add the fish at the last minute.

And, you know, we now know these as langoustines but, of course,

-you know them as Dublin Bay prawns.

-Good, old Dublin Bay prawn indeed.

Beautiful thing.

-You're enjoying this competition.

-I am, I've had a fantastic time.

I've come in here to learn, to gain knowledge

and I've smiled through the whole competition.

-Love the sound of the dish, Shane, do it justice.

-OK.

Shane's going back to his childhood,

a dish he's eaten whilst on holiday in Portugal.

Wonderful, rich langoustine, clams and monkfish.

John, those flavours sound absolutely perfect.

All of the skill is in the timing of those fish.

Just seven minutes. Just seven minutes.

Four minutes.

That's it, time's up.

Time's up.

Shappi has made an Iranian dish of aubergine with lamb meatballs,

served with saffron basmati rice and a side of cucumber and yoghurt.

I thoroughly enjoyed that. Really, really enjoyed that.

There is a sweetness and a smokiness in the sauce.

You've got all that delicious, slippery aubergine

and a lovely taste of saffron.

Very, very good indeed.

I don't know whether it's like your mum's

but Shappi's dish is good enough for me.

-I think your rice is just a little bit under...

-Undercooked, yes.

-..but for the rest of it, I think it's glorious.

-Oh, how nice.

I really think it's heavenly, I love that sort of sweet stickiness

with those beautiful melt-in-your-mouth aubergines.

I like the spices to the sweet meatballs

and the refreshingness of your yoghurt.

-It's beautiful.

-Thank you.

-Thank you very much, Shappi.

-A pleasure, my pleasure.

What they said about my food really delighted me

because it's a dish that I love, that I've eaten all my life

and if they hadn't liked it, I'd have felt like they didn't like me.

I am that dish.

Miranda has steamed salmon in sherry, soy sauce and sesame oil

and served it with linguine tossed in chilli oil

and creamed Savoy cabbage and baby leeks.

I don't want to criticise you unfairly.

I do feel, however,

there are some dishes that just don't need to be prettied up.

They need to stay in a bowl.

You started this dish as a pasta dish,

we've now got pasta as well as Asian flavours, we've got

a fusion dish and I think it's becoming confusion rather than fusion.

I'm finding it difficult to understand how soy sauce,

lots and lots of sesame oil

and chilli work with cream with my cabbage and my leeks.

They seem like they're two different things on a plate.

Nice flavour of sesame oil which makes it a very Asian dish

and a little hint of chilli. I'd happily eat it all...

..but I would probably forget about it...by the next day.

Oh, I'm a bit deflated after that.

Erm, I tried to zing up a dish that I cook at home

and I don't think it really worked.

Shane has made a cataplana,

a Portuguese seafood dish with monkfish, clams and langoustines

in a tomato, garlic and white wine stew

with a side of garlic and onion rice.

I really appreciate that this is a wonderful thing that you've done,

the generosity of it. You can put this on a plate and in a bowl...

-Ohhh.

-No, I know, but I think you can because I think you can do it

in such a way that you could do a single portion if you wanted to.

Oh, come on, this is splendour, it's a feast.

I don't agree with him, I think it should come to the table like that.

Although I've got to say, Shane, how many of us

were supposed to be eating this?

Look at it. Who do you think I am? Henry VIII?

-No, you haven't had that many wives yet.

-Wahey!

GREGG LAUGHS

Right.

Shane, you cooked your fish beautifully.

Your clams are salty and rich

and your langoustines are cooked really, really nicely.

I feel that that sauce,

the broth around the outside needs to be a little bit thicker.

I think it's well-flavoured, I think it's really tasty.

For me, quite difficult to eat but, hey, I'm a fussy old bloke.

For me, your fish is slightly over

but the flavours of this Portuguese dish are superb.

The sweetness and the acidity of those onions is meeting

the sweetness and the acidity of white wine. Perfectly soft rice.

A delicious, a delicious dish. Very, very well done.

Shane, thanks very much, mate. Crikey.

(That's a big, old dish, I like that.)

-(He's got a good touch though, hasn't he?

-Yeah, yeah, yeah.)

Yeah, I feel good to be honest.

You know, I couldn't have done any better

and that's the God honest truth.

I put all of my knowledge into those pots and pans

and created what I had to create.

Brian has cooked roasted loin of lamb with garlic-infused mash,

pea puree, honey-glazed carrots and a lamb and balsamic jus.

I think it looks great.

Really, the lamb's lovely and pink, you can see that,

and also a vibrant mound of pea puree.

You've even given us a Christmas tree.

All we need now are a few baubles and we'll be happy.

It's a little bit Sunday roast dish

but that's absolutely fine by me as long as it tastes right.

Brian, on your plate, you have a really delicious punchy mint

and pea puree.

You've got sweet carrots covered in honey,

your potato puree is wonderful, well seasoned and flavoured with garlic

and you've got this rich, wonderful sauce, sweet with balsamic vinegar.

For me, Brian, the lamb is lost.

It's just overpowered by everything and, as good as everything

else is, I want to taste lamb and I can't taste any lamb.

John is right, it is overpowered by the other flavours.

However, I think that whole thing is delicious.

Lovely sweetness and acidity going through that sauce that

you've made, sweet peas, there's a sweet glaze in the carrots as well.

-I think that is absolutely delicious.

-Wow.

-Thank you, Brian.

Thank you very much.

Thank you.

I was so thrilled, I was waiting for the bad bit.

"You're this, you're that, you're the other" and then Gregg...

When he said he really loved it, it's quite extraordinary,

I just couldn't believe it.

As far as I'm concerned, you four have saved the very best till last.

One of you will be leaving us. We've got a big decision to make.

We'll get you back in as soon as we've made it, thank you.

Off you go.

Do you know what? All four of them, I believe, cooked good dishes.

Their own food is sound

and has got real foundations that you can build on.

-Have you got a best dish from the four?

-Shane.

See, I agree with you, I think

Shane today has actually done another good job.

He's come in as the person who says he doesn't have much skill

but he seems to deliver on flavour every single time.

Overall, I think today was fantastic. Absolutely fantastic.

My final dish was as best as I could make it

so I'm really pleased with today to be honest.

-So Shane goes through, we agree?

-Certainly.

-OK.

I'll tell you who surprised me over the last rounds is Shappi cos

she had a very good invention test and today, John,

we've seen her own food.

It's different and it's delightful.

Up until the last couple of challenges, Shappi had a lot

to prove and I've got to say, she has proved it, she's proved her worth.

It's good to see Shappi finally shine.

I really want to stay

because I really want to make more Persian dishes and I'm just loving

every minute of it, I'm really loving every second of being here.

Right, well, that's it, Shappi's through and so is Shane.

This is now a decision between Brian and Miranda.

Miranda has got good technical ability.

There is a weakness

-and that weakness might be the ability to wow.

-Yes.

The dish itself didn't come together and didn't make sense,

it was too confused.

I'd really like to stay, I'd like to do some more, I'm having fun.

I need to make my cooking more exciting

and I want to have the chance to do that.

I really liked Brian's dish today.

I liked the sweetness and the sharpness of the flavours that went

with the lamb and the lovely sauce he made with the hint of balsamic.

We do know he's got a great palate, his food always tastes good

but technically, Brian has got a lot of issues.

Unfortunately, I have been bitten by the bug.

It's the scariest thing ever...

..but I want some more of it.

Tough decision.

Who stays, who goes?

I can tell you now, this has been right to the wire,

a really close one and a very tough decision.

The person leaving us...

Miranda.

Really sad to be going home.

It's been tremendous fun and I've really enjoyed the experience

and I've loved doing every...almost every minute of it, some of

the minutes I haven't loved so much, but it's been really fantastic.

Well done, congratulations.

I'm just a little bit taken back to be honest.

It's like having a first kiss or something, that was.

It's ridiculous, I'm just a bundle of nervous energy.

That was like waiting to hear for my A-level results all over again.

I'm in a state of shock really.

I do feel quite exhausted but exhilarated

and my mind's in a complete spin but I feel very happy.

Tomorrow, the battle for a place in the next round

reaches its climax

as the celebrities face their toughest critics yet.

Get your steaks on.

They make the grade, they stay.

They don't cut the mustard, they're out the door.

It's not singing out anything to me.

It's beautiful. I'm really impressed.

Come on, let's go.

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