0:00:03 > 0:00:05Brand-new celebs, in this kitchen.
0:00:05 > 0:00:09We are about to find out whether they can cook.
0:00:11 > 0:00:14I love to entertain. I think I'm a bit of a feeder.
0:00:14 > 0:00:18Some of them think they can cook, some of them know they can't cook.
0:00:18 > 0:00:20Some of them are just delusional.
0:00:20 > 0:00:23It's kind of like stepping off into the unknown for me.
0:00:23 > 0:00:27All we want is just a little bit of promise, a glimmer of hope.
0:00:27 > 0:00:30I'm up for a bit of adventure.
0:00:32 > 0:00:34You can act, you can sing, but can you cook?
0:00:45 > 0:00:49These five celebrities are taking on the challenge
0:00:49 > 0:00:51to become the next MasterChef Champion.
0:00:52 > 0:00:56But at the end of today, only the best cooks will make it through.
0:00:58 > 0:01:01I don't know what I'm going to be like under pressure.
0:01:01 > 0:01:03I don't know what I'm going to be like thinking on my feet.
0:01:03 > 0:01:06God knows what's going to happen, but I'm really looking forward to it.
0:01:06 > 0:01:09I don't know how I'm going to handle the stress and tension.
0:01:09 > 0:01:11I don't know how big the kitchen is.
0:01:11 > 0:01:14Give me a dance floor, give me a band, give me Flavia Cacace
0:01:14 > 0:01:17and I will be as happy as Larry.
0:01:17 > 0:01:20So, I don't know, I don't know if John or Gregg dance.
0:01:22 > 0:01:25I have done some preparation but where do you start?
0:01:25 > 0:01:26That's the problem.
0:01:26 > 0:01:29I was thinking, I must learn to do X and Y
0:01:29 > 0:01:31and then I thought, "Sod it!" You know,
0:01:31 > 0:01:35I've just got to go in there and wing it and hope for the best.
0:01:37 > 0:01:39The biggest reason for me coming onto MasterChef
0:01:39 > 0:01:42is definitely to improve my cooking at home,
0:01:42 > 0:01:45become a little bit more adventurous instead of the traditional fare
0:01:45 > 0:01:48that my kids and my family are used to and, who knows,
0:01:48 > 0:01:50watch this space. Fingers crossed.
0:01:51 > 0:01:54I hope that I can move forward with my cooking
0:01:54 > 0:01:59so I can be proud and hold my wooden spoon high
0:01:59 > 0:02:01and know what a coulis is.
0:02:03 > 0:02:06They may be stars of the screen and stage
0:02:06 > 0:02:11but today only one thing counts - how good their food tastes.
0:02:19 > 0:02:23Good to see you and a warm welcome to the MasterChef kitchen.
0:02:23 > 0:02:29This is your opportunity to prove to John, me,
0:02:29 > 0:02:32and the whole nation how good you are cooking.
0:02:32 > 0:02:36This is your first task. The mystery box round.
0:02:38 > 0:02:43In that box you have all the ingredients to make for Gregg and I
0:02:43 > 0:02:46two different types of spring rolls and dipping sauce.
0:02:46 > 0:02:50You will have 50 minutes to do it in.
0:02:50 > 0:02:51Be adventurous.
0:02:53 > 0:02:54Be creative.
0:02:56 > 0:02:57Let's cook.
0:02:58 > 0:03:02To fill their spring rolls, the contestants have been given
0:03:02 > 0:03:04a selection of ingredients including
0:03:04 > 0:03:07pork mince, cooked duck,
0:03:07 > 0:03:11tofu, shiitake mushrooms,
0:03:11 > 0:03:13bean sprouts, cucumber,
0:03:13 > 0:03:15and chillies.
0:03:15 > 0:03:19They've also been given a choice of wrappers including traditional
0:03:19 > 0:03:21spring roll pastry,
0:03:21 > 0:03:24iceberg lettuce, paper tofu,
0:03:24 > 0:03:27and rice paper wrappers.
0:03:27 > 0:03:30They will have to make the dipping sauces from a larder
0:03:30 > 0:03:34which has a range of oriental oils, soy and vinegars.
0:03:40 > 0:03:41Oh.
0:03:43 > 0:03:46Five celebrities completely thrown by one of the greatest
0:03:46 > 0:03:50takeaway foods in the whole world - a spring roll.
0:03:50 > 0:03:54I haven't a clue what I'm doing here.
0:03:55 > 0:03:57SHE SIGHS
0:03:57 > 0:04:00After years of travelling for the catwalk...
0:04:00 > 0:04:02Relax, you're fine. Breathe.
0:04:02 > 0:04:06..supermodel Jodie Kidd's life now centres around her family.
0:04:10 > 0:04:12Jodie, can I ask you, the career you had,
0:04:12 > 0:04:15what was your relationship like with food?
0:04:15 > 0:04:17Well, I was very good at making salads.
0:04:17 > 0:04:21Cooking was not part of my life at all so it is only since
0:04:21 > 0:04:24I've had my son, who is a two-year-old, that I've started
0:04:24 > 0:04:29really embracing cooking, so I'm very new and it is all exciting.
0:04:32 > 0:04:35I'm not very good at experimenting.
0:04:35 > 0:04:37I'm freaking out here.
0:04:39 > 0:04:44Take me outside of that box and it's complete meltdown territory.
0:04:46 > 0:04:48I've got to say, Jodie's knife skills are amazing.
0:04:48 > 0:04:52Everything she cuts is beautiful.
0:04:52 > 0:04:54Jodie is looking OK.
0:05:02 > 0:05:07Former EastEnders actor Todd Carty grew up on his mum's Irish stew
0:05:07 > 0:05:09and now carries on the tradition.
0:05:09 > 0:05:12I am the main cook in the house at the moment.
0:05:12 > 0:05:17I've kept them out of A&E so far, so we'll wait and see.
0:05:22 > 0:05:24So, tell me how you are going about this.
0:05:24 > 0:05:26Well, I'm doing two different types of rolls.
0:05:26 > 0:05:30One a more meaty one and one a more birdy one. Simple as that, really.
0:05:30 > 0:05:35And, the competition, how far can you go? With a fair wind behind?
0:05:35 > 0:05:38With a fair wind, I reckon I could be out by Thursday.
0:05:41 > 0:05:43Todd is slowly working through
0:05:43 > 0:05:45trying to understand the flavours, and now
0:05:45 > 0:05:49he's experimenting with different wrappers and different fillings.
0:05:49 > 0:05:51I think it's a voyage of discovery for Todd.
0:05:51 > 0:05:55I just hope that on that voyage we end up with something delicious.
0:05:55 > 0:05:5720 minutes have gone.
0:05:57 > 0:05:59Wow!
0:05:59 > 0:06:02- That does go quick.- Right.
0:06:02 > 0:06:06TV fashionista, Susannah Constantine, is normally happy
0:06:06 > 0:06:10cooking in the comfort and privacy of her home kitchen.
0:06:11 > 0:06:14This is torture, I've discovered. I'm so scared.
0:06:14 > 0:06:16I've got no idea what I am doing.
0:06:16 > 0:06:19I'm just literally putting ingredients in here.
0:06:19 > 0:06:22If you are so stressed, why are you here on MasterChef?
0:06:22 > 0:06:24Because I love to cook.
0:06:24 > 0:06:26And I want to learn.
0:06:26 > 0:06:28But I'm not being taught at the moment,
0:06:28 > 0:06:32I'm having to use everything with my own devices. Do we have plates?
0:06:32 > 0:06:34I'm hoping at some stage you might calm down a bit
0:06:34 > 0:06:36because you look like you are doing OK to me.
0:06:36 > 0:06:38Really? Please don't set me up for disaster!
0:06:38 > 0:06:40- Do you know what I think you need right now?- What?
0:06:40 > 0:06:42You need me to go away.
0:06:42 > 0:06:44I just need, I need, I need
0:06:44 > 0:06:46a Valium is what I need right now.
0:06:46 > 0:06:49- I wish you best of luck, Susannah. - Thank you for your kind words.
0:06:49 > 0:06:51I hope I don't let you down.
0:06:54 > 0:06:58I am feeling more nervous
0:06:58 > 0:07:02than I think I've ever felt in my entire life.
0:07:02 > 0:07:04Susannah may be able to dress herself but presently she's
0:07:04 > 0:07:08- finding it pretty difficult to even dress a salad.- I cut my finger!
0:07:08 > 0:07:11She's wrapping up some vegetables in a lettuce roll
0:07:11 > 0:07:13that she's made with some sauce and she has got herself a little
0:07:13 > 0:07:17bean curd skin which she has put some duck inside and she has pan-fried it.
0:07:17 > 0:07:20I think Susannah's might be all right although they
0:07:20 > 0:07:23don't look very tight, they look as though they're all a bit flimsy
0:07:23 > 0:07:24and they might all fall apart.
0:07:26 > 0:07:28We've only got 20 minutes left.
0:07:33 > 0:07:35Astrologer Russell Grant's repertoire revolves around
0:07:35 > 0:07:38very traditional meat and two veg cooking.
0:07:38 > 0:07:42For a lot of people, going in the kitchen is something where
0:07:42 > 0:07:44they can get away the stress of the day.
0:07:46 > 0:07:49For me, a kitchen probably brings me tension and stress.
0:07:53 > 0:07:58I love Chinese food but I like to go and get it cooked for me.
0:07:58 > 0:08:01But, if you've eaten it, you can make this and taste it as you go.
0:08:01 > 0:08:03I've been doing a bit of that,
0:08:03 > 0:08:07so I put ginger and garlic together with that and chilli,
0:08:07 > 0:08:12which always seems to be the three staples of Chinese cooking.
0:08:12 > 0:08:16- Russell, you're a genius!- I don't know about that.- Keep going, mate.
0:08:16 > 0:08:17I will.
0:08:21 > 0:08:23Russell is understanding things because he loves Asian food.
0:08:23 > 0:08:27However, the issue for Russell right now is that dipping sauce.
0:08:27 > 0:08:31He's not quite sure what he's doing but he's giving it a go.
0:08:34 > 0:08:36It was horrible.
0:08:37 > 0:08:41Whatever that was I made, it was vile.
0:08:45 > 0:08:46I don't really know what I'm doing yet.
0:08:46 > 0:08:50Four Weddings And A Funeral and Gosford Park actor
0:08:50 > 0:08:53Sophie Thompson does most of the cooking for her family.
0:08:55 > 0:08:59- Have you got kids?- Yes, two boys. - What do they think of Mum's cooking?
0:08:59 > 0:09:03Sometimes it's, you know, it's all right, and sometimes it's...
0:09:03 > 0:09:05"Shall we go out to the chippy?"
0:09:08 > 0:09:11Sophie is definitely the most impressive cook in the room.
0:09:11 > 0:09:14She has taken the rice paper, she's soaked it
0:09:14 > 0:09:17and inside it she's got a mixture of tofu and vegetables.
0:09:18 > 0:09:20And then she's got herself a deep-fried one
0:09:20 > 0:09:23which is full of duck with bean shoots.
0:09:24 > 0:09:26The girl obviously understands Asian food.
0:09:26 > 0:09:29But the way in which she works is frightening.
0:09:29 > 0:09:32There is mess from one end of the bench to the other.
0:09:36 > 0:09:38I've set myself alight now.
0:09:39 > 0:09:44I am utterly excited/extremely nervous.
0:09:44 > 0:09:47I'm just hoping I don't pass out with excitement.
0:09:49 > 0:09:51You've got just three minutes left.
0:09:52 > 0:09:54Time for something on a plate, I think.
0:10:00 > 0:10:01Five seconds.
0:10:05 > 0:10:07That's it. Your time's up.
0:10:07 > 0:10:09Stop.
0:10:09 > 0:10:10Todd, stop.
0:10:14 > 0:10:16Oh! Wasn't that exhausting?
0:10:19 > 0:10:21- That was intense!- I know!
0:10:21 > 0:10:26Supermodel Jodie's first spring roll is lettuce-wrapped pork
0:10:26 > 0:10:30which she's chosen to serve with the hoisin sauce.
0:10:39 > 0:10:44- I like the pork.- Right.
0:10:44 > 0:10:47The hoisin-based sauce you've got, is it just hoisin?
0:10:47 > 0:10:51I really want to say no and that I've added a few bits in but, yes, it is.
0:10:51 > 0:10:55Right. I admire the way you've emptied a bottle of hoisin!
0:10:55 > 0:10:59For her second roll, Jodie has made a rice paper-wrapped
0:10:59 > 0:11:03duck and ginger spring roll and served it with a dipping sauce
0:11:03 > 0:11:06made from sesame oil and rice vinegar.
0:11:06 > 0:11:11I made the sauce, which is just horrific, because I thought
0:11:11 > 0:11:15- I'd have to try, but I highly advise you using the hoisin.- Right.
0:11:16 > 0:11:21Oh, no! That's a lot of sauce.
0:11:27 > 0:11:30You got some really nice ideas.
0:11:30 > 0:11:34Your duck one flavoured with ginger I really like but your sauce
0:11:34 > 0:11:37- on there is completely non-descript, it's just oily vinegar.- Yes.
0:11:38 > 0:11:41Three parts rice vinegar, one part soy sauce,
0:11:41 > 0:11:44you can add a bit of ginger to that or a bit of lime juice,
0:11:44 > 0:11:46- that's your classic dipping sauce. - That's it?
0:11:46 > 0:11:48Three and one, that's all you've got to do.
0:11:48 > 0:11:51Your knowledge of Asian flavours is not there, I can tell because there
0:11:51 > 0:11:55is not the background of ginger and garlic, but your presentation
0:11:55 > 0:11:59is extraordinary at this early round and your knife skills
0:11:59 > 0:12:02are amazing and I think right now we might have a very special cook.
0:12:02 > 0:12:04Wow.
0:12:05 > 0:12:08It was edible and they didn't spit it straight back out,
0:12:08 > 0:12:14so I suppose that's quite good for my first task.
0:12:14 > 0:12:17So, I'm just so relieved that's over.
0:12:19 > 0:12:23EastEnders actor Todd has chosen to deep fry both his spring rolls.
0:12:23 > 0:12:26His duck roll is cooked with cucumber and black pepper
0:12:26 > 0:12:30and his pork mince spring roll with chilli.
0:12:30 > 0:12:34There is one sesame oil dipping sauce to accompany both rolls.
0:12:35 > 0:12:39- These are a little scruffy and it's because you ran out of time.- Yes.
0:12:48 > 0:12:51I like the flavours in both of them.
0:12:51 > 0:12:54I like the pork with the chilli
0:12:54 > 0:12:58and I love the duck with the cucumber but they are both greasy.
0:12:58 > 0:13:01The reason they are greasy, Todd, is that you left both the ends open.
0:13:01 > 0:13:05- Right.- That is why you seal it, so when you seal it, deep-fry it,
0:13:05 > 0:13:07you're deep-frying the outside crust so it seals it
0:13:07 > 0:13:10and inside everything steams and stays lovely and moist
0:13:10 > 0:13:13and that's how the cooking process works.
0:13:14 > 0:13:17With two minutes to go, you got something on the plate, Todd,
0:13:17 > 0:13:21probably not the best round in the world but all to play for.
0:13:21 > 0:13:24I'm determined to do better next time.
0:13:24 > 0:13:26I'll give it a damn good try.
0:13:27 > 0:13:33TV fashionista Susannah has made lettuce wrapped around stir fried ginger pork.
0:13:33 > 0:13:37Her dipping sauce is soy, ginger, lime and chilli.
0:13:40 > 0:13:42Good luck, boys.
0:13:48 > 0:13:51Susannah, what you've got here is a result of nerves.
0:13:51 > 0:13:55Because you were so tense and when you relaxed, eventually,
0:13:55 > 0:13:57you thought, "Oh, I can do this."
0:13:57 > 0:14:00And the result of that is this little wrapping of lettuce
0:14:00 > 0:14:03and spiced pork which I think is delicious.
0:14:05 > 0:14:09Susannah's second roll is filled with duck and mango.
0:14:18 > 0:14:21This crispy spring roll, you pan-fried it
0:14:21 > 0:14:24and what's happened is it sat in the pan far too long
0:14:24 > 0:14:27and it's just gone too hard. Oh, sorry!
0:14:27 > 0:14:30Oh, look, I can drop it on the floor and actually it didn't break.
0:14:30 > 0:14:33- It's still intact.- Can drop it all the way on the floor...
0:14:33 > 0:14:35In fact, you drop it on the bench, and it is still intact.
0:14:35 > 0:14:38- Oh, that's so humiliating! - It's overcooked and it's dry.
0:14:38 > 0:14:42- And it's very, very salty. - I'm going to cry.
0:14:44 > 0:14:49Cooking for John and Greg was a bit like being hung, drawn and quartered.
0:14:49 > 0:14:53How they managed to find some good words to say about my dish,
0:14:53 > 0:14:54I don't know, but they did.
0:14:57 > 0:15:01Russell has also used pork, chilli and ginger for his roll
0:15:01 > 0:15:04and served it with a hoisin dipping sauce.
0:15:06 > 0:15:08I don't know if you need as much decoration.
0:15:08 > 0:15:10No, no, there was a lot, wasn't there?
0:15:10 > 0:15:13But it was such a pretty pineapple, I thought, "It needs to be used,"
0:15:13 > 0:15:15so I cut it up.
0:15:15 > 0:15:17GREGG CHUCKLES
0:15:24 > 0:15:27Your pork one with the chilli I like. I like the free-flowing pork.
0:15:27 > 0:15:30I'd like some more mixture. Not a bad job.
0:15:32 > 0:15:33For his second roll,
0:15:33 > 0:15:37Russell has filled a won ton skin with garlic-ginger duck
0:15:37 > 0:15:41and has made a dipping sauce from soy, chilli and caster sugar.
0:15:51 > 0:15:55The duck and the bean shoot I like but I think it's very, very sweet.
0:15:55 > 0:15:58- I don't think it needs to be sweet at all.- Well, I've got a sweet tooth.
0:15:58 > 0:16:00I really like them.
0:16:00 > 0:16:02I find one of your dipping sauces - the one with the chilli -
0:16:02 > 0:16:05a perfect foil for both your spring rolls.
0:16:05 > 0:16:08- I find the one that's the hoisin too sweet...- Yeah.
0:16:08 > 0:16:12- ..with an already sweet roll. - Last-minute job, that was.- Was it?
0:16:12 > 0:16:18- Yeah.- In my mind, you can identify and put together good flavours.
0:16:18 > 0:16:19Thank you very much.
0:16:23 > 0:16:25Not bad, actually.
0:16:27 > 0:16:31Actress Sophie has cooked duck with rice noodles,
0:16:31 > 0:16:34wrapped in the traditional spring roll pastry.
0:16:34 > 0:16:36And a second roll of tofu,
0:16:36 > 0:16:39carrots and bean sprouts in a rice-paper wrapper.
0:16:41 > 0:16:43It's accompanied by
0:16:43 > 0:16:47a rice vinegar, lime, chilli and coriander dipping sauce.
0:16:49 > 0:16:53Sophie, these look great. I like your rolls, Sophie.
0:16:53 > 0:16:55- SHE CHUCKLES - Brilliant!
0:17:05 > 0:17:07- Good work, Sophie.- Really?
0:17:07 > 0:17:09Yeah, really good work.
0:17:09 > 0:17:12Your crispy deep-fried duck one hasn't got an enormous amount
0:17:12 > 0:17:15- of flavour because you packed it full of noodles.- Noodles!
0:17:15 > 0:17:16Which are bland.
0:17:16 > 0:17:18But once you stick it into your dipping sauce, which is
0:17:18 > 0:17:21as tangy as you like and rather saucy, it's very good.
0:17:22 > 0:17:26But I really admire your tofu one.
0:17:26 > 0:17:29- Full of flavour.- Oh, wow!
0:17:29 > 0:17:33- It's great, Sophie.- Ah! - Considering the way you work -
0:17:33 > 0:17:35I've seen pigs that have worked cleaner -
0:17:35 > 0:17:41what you have done is, your flavours are good. High hopes for you, Sophie.
0:17:41 > 0:17:42Whoa!
0:17:43 > 0:17:44Thank you, sirs.
0:17:47 > 0:17:49Oh, I honestly...
0:17:49 > 0:17:51I really felt a bit actressy,
0:17:51 > 0:17:52like I'm going to weep,
0:17:52 > 0:17:54when they said they liked it.
0:17:54 > 0:17:56"Wah, they liked it!"
0:17:58 > 0:18:00That wasn't a bad start at all.
0:18:03 > 0:18:07It always impresses me what people can achieve when they're pushed.
0:18:07 > 0:18:09From no idea to some really good food.
0:18:11 > 0:18:12Thank you very much indeed.
0:18:12 > 0:18:15- We'll see you again soon. Off you go.- Thank you.
0:18:25 > 0:18:28- RUSSELL:- End of. Closure.
0:18:28 > 0:18:31A couple here did a damn fine job.
0:18:39 > 0:18:43And there were one, maybe two,
0:18:43 > 0:18:44with the odd mistake.
0:18:54 > 0:18:57There's a few need to battle their nerves but I tell you what -
0:18:57 > 0:18:59what a wonderful start to the competition.
0:18:59 > 0:19:01PLAYFUL SOBBING
0:19:01 > 0:19:04We all smell of Chinese!
0:19:04 > 0:19:07Well, if they thought this was tough, next up we are throwing them
0:19:07 > 0:19:11straight at a professional kitchen - straight in the deep end.
0:19:11 > 0:19:13John, they are either going to sink or swim.
0:19:19 > 0:19:22The celebrities have been split into two groups
0:19:22 > 0:19:25and are on their way to work in their first restaurant.
0:19:25 > 0:19:28Really looking forward to another challenge.
0:19:28 > 0:19:30Hope I can stand the heat.
0:19:36 > 0:19:42Todd, Sophie and Susannah will be working at Aqua,
0:19:42 > 0:19:46on the 31st floor of Europe's tallest building, the Shard.
0:19:49 > 0:19:54They will be under the watchful eye of head chef Anthony Garlando.
0:19:55 > 0:19:59Today we've got a very busy service. We've got about 125 booked.
0:19:59 > 0:20:03- 125?!- 125, so it's extremely busy.
0:20:03 > 0:20:06We're not going to drop the standard so I want everything spot-on, OK?
0:20:06 > 0:20:09- Put us to work.- So, let's get to it. - Thanks very much.
0:20:13 > 0:20:16You need to concentrate on the cooking of the venison, OK?
0:20:16 > 0:20:20Medium-rare, medium-well, well done. OK.
0:20:22 > 0:20:26Susannah is in charge of the roasted venison saddle with a parsnip puree,
0:20:26 > 0:20:31glazed carrots, braised red cabbage and a venison jus.
0:20:32 > 0:20:36- On the grill. For medium-rare, I wouldn't put it in the oven.- OK.
0:20:36 > 0:20:37Medium, we put it in the oven
0:20:37 > 0:20:39- for probably three minutes. - Three minutes.
0:20:39 > 0:20:42We let it rest over here.
0:20:43 > 0:20:47You should let it rest for half the time you cook it for.
0:20:47 > 0:20:50- I didn't know that. That's great. - And then we heat up our garnish.
0:20:50 > 0:20:53- So it's a lot to think of. - A hell of a lot to think of.
0:20:53 > 0:20:55A little bit of jam in the middle.
0:20:55 > 0:20:57Three dots of the parsnip puree.
0:20:59 > 0:21:03- We've got our nice venison here. - Perfect!- Just on the side.
0:21:05 > 0:21:06Nice venison jus.
0:21:08 > 0:21:09Carrots.
0:21:10 > 0:21:12Gently around the plate like that.
0:21:12 > 0:21:15God, I hope no-one orders venison today. They will!
0:21:17 > 0:21:21The thought of cooking in a restaurant like this is scary
0:21:21 > 0:21:25but exhilarating and, you know, we all have a big responsibility.
0:21:25 > 0:21:28This is a business - it's not our own kitchens.
0:21:28 > 0:21:31There are people that we don't want to poison out there.
0:21:31 > 0:21:33Little bit of salt.
0:21:35 > 0:21:36You just want to warm the monkfish.
0:21:36 > 0:21:39It's already been steamed for three minutes.
0:21:41 > 0:21:45Sophie is cooking monkfish with steamed razor clams,
0:21:45 > 0:21:47a champagne and vanilla sauce
0:21:47 > 0:21:52and a nori seaweed garnish with pea shoots and edible flowers.
0:21:53 > 0:21:55This is the shell of the razor clam. Put it in the oven.
0:21:55 > 0:21:57When the fish is just about cooked,
0:21:57 > 0:22:00we put the razor clams into the pan,
0:22:00 > 0:22:02just to warm 'em through.
0:22:03 > 0:22:09So then you bring it across to the pass like this and just put three, like that. Take your shell...
0:22:13 > 0:22:15Buzz the sauce nicely.
0:22:15 > 0:22:18- A little bit on the bottom.- It's amazing!
0:22:20 > 0:22:22- Salad on the top.- It's so beautiful.
0:22:22 > 0:22:25Dry nori. And there you have it.
0:22:26 > 0:22:30- Can you manage that?- I really hope so, Chef, yeah.- Well, you have to.
0:22:30 > 0:22:33- Yes, I can!- We have no choice! - Yes, Chef!
0:22:33 > 0:22:35Yes, Chef!
0:22:38 > 0:22:41I'm just really excited. I hope somebody orders it!
0:22:41 > 0:22:43- SHE CHUCKLES - I would!
0:22:45 > 0:22:49These are very expensive. We can't have any overcooked.
0:22:49 > 0:22:53We can't have any wastage. So you really need to pay attention.
0:22:54 > 0:22:58Todd is responsible for the Scottish langoustines
0:22:58 > 0:23:02with white beetroot cream, baby beets, crispy cauliflower salad,
0:23:02 > 0:23:06langoustine syrup and a garnish of lemon balm.
0:23:06 > 0:23:08You don't want to cook them all the way through.
0:23:08 > 0:23:12They just want to be just warmed. A little bit of lemon juice.
0:23:12 > 0:23:14White beetroot cream.
0:23:14 > 0:23:16A few dots.
0:23:17 > 0:23:19Some crispy cauliflower.
0:23:19 > 0:23:22Take your langoustine, in the middle,
0:23:22 > 0:23:24put your other langoustines around.
0:23:26 > 0:23:28This is a beetroot.
0:23:28 > 0:23:29Langoustine syrup.
0:23:31 > 0:23:36- Nice lemon balm. And there you have it.- OK.
0:23:36 > 0:23:38No pressure. Thank you, Chef.
0:23:42 > 0:23:46Across town, Jodie and Russell have arrived at Babbo,
0:23:46 > 0:23:48in the heart of London's busy Mayfair.
0:23:48 > 0:23:52They'll be working under head chef Carlo Scotto.
0:23:52 > 0:23:55- Hello, guys. Got a lot of jobs to do.- OK.
0:23:55 > 0:23:59- We've got paying customers coming in, so a very busy service.- OK.
0:23:59 > 0:24:02The most important thing - my kitchen, my rules. Let's go to it.
0:24:02 > 0:24:05- King Carlo.- King Carlo.
0:24:05 > 0:24:06Off we go.
0:24:06 > 0:24:10Pan nice and hot. Little bit of oil.
0:24:12 > 0:24:16Russell will be cooking sea bass fillet with a lemon crust
0:24:16 > 0:24:20and sauteed mussels, clams, broad beans and peas.
0:24:21 > 0:24:24The pan shouldn't be in the centre, just on the side,
0:24:24 > 0:24:27so we're going to cook gently.
0:24:27 > 0:24:30Second thing we're going to do - six mussels and five clams.
0:24:31 > 0:24:33A splash of white wine.
0:24:34 > 0:24:36And cover it.
0:24:36 > 0:24:38The steam is going to open the mussels.
0:24:38 > 0:24:41Take from the shell.
0:24:41 > 0:24:44Now we're going to put the lemon crust.
0:24:44 > 0:24:49It just needs ten seconds under the salamander to make the butter melt.
0:24:49 > 0:24:52Put back in the pan our clam,
0:24:52 > 0:24:56add some peas and now we're going to plate up.
0:24:59 > 0:25:02Like this. Broad beans and peas, some mussels.
0:25:02 > 0:25:05We're going to go straight in line
0:25:05 > 0:25:09and we're going to finish the dish with some lovely red amaranth.
0:25:09 > 0:25:11- It's very beautiful. - Thank you very much.- It is.
0:25:14 > 0:25:15Really, really worried.
0:25:15 > 0:25:18I've never done anything like this before in my life!
0:25:18 > 0:25:22I've done scrambled eggs for Marco Pierre White. Enough already!
0:25:23 > 0:25:27We're going to put in the pan a little bit of butter.
0:25:32 > 0:25:35Jodie is in charge of the blended saffron risotto,
0:25:35 > 0:25:40dusted with hazelnut powder and garnished with a goat's cheese snow.
0:25:40 > 0:25:43We add a cup and a half of risotto.
0:25:45 > 0:25:48You need to be very generous with the saffron.
0:25:50 > 0:25:55We give five to ten minutes, then we're going to cover up with a plate,
0:25:55 > 0:25:57and we let it rest.
0:25:59 > 0:26:03Eight minutes, you add a little bit more water.
0:26:05 > 0:26:09Off the stove, season it with Parmesan cheese.
0:26:10 > 0:26:12Some fresh herbs.
0:26:12 > 0:26:14We put in the blender.
0:26:20 > 0:26:23You put it in the middle of the plate.
0:26:23 > 0:26:25The colour is beautiful.
0:26:26 > 0:26:28Toasted hazelnuts on top.
0:26:28 > 0:26:32Pea shoots and frozen goat's cheese.
0:26:32 > 0:26:33That gives the snow effect.
0:26:35 > 0:26:37- You feel confident with this dish? - I think so.
0:26:37 > 0:26:41I think you've got to do it one or two times and then you get more and more confident.
0:26:41 > 0:26:44You don't have one or two times - you just have service time - so...
0:26:44 > 0:26:47I know! I'll be amazing by the end of service.
0:26:50 > 0:26:53It's midday and around the city,
0:26:53 > 0:26:56everyone's preparing for lunch service.
0:26:56 > 0:26:58I'll pull out the tickets, I want everyone to listen
0:26:58 > 0:27:00and everyone to say, "Yes, Chef".
0:27:00 > 0:27:04- We're not serving any substandard food, OK?- Yes, Chef.
0:27:04 > 0:27:07First service is coming up, so no pressure. Here we go.
0:27:07 > 0:27:09I hope I get it right. I'll give it a go.
0:27:11 > 0:27:13OK, let's go - first order.
0:27:13 > 0:27:16One monkfish, one langoustine, one venison, medium.
0:27:16 > 0:27:17- ALL:- Yes, Chef.
0:27:23 > 0:27:27On the meat section, Susannah needs to ensure that her venison saddle
0:27:27 > 0:27:29is cooked to the correct temperature.
0:27:29 > 0:27:31Oh, I'm shaking!
0:27:33 > 0:27:35- Susannah, let's go!- Yes, Chef!
0:27:38 > 0:27:41- I hope that's OK, Chef. - Yeah.
0:27:43 > 0:27:46- More hot, Susannah.- What? - It's cold, uh?
0:27:46 > 0:27:50- Heat it up. It's too cold. - Yes, Chef. Replating it.
0:27:50 > 0:27:53It needs to be hot, it needs to be ready straightaway. That's it.
0:27:53 > 0:27:56- Is that it? OK. Back it goes. - On the pass, quickly.
0:28:02 > 0:28:06Now Head Chef is waiting for Sophie's monkfish dish,
0:28:06 > 0:28:08which needs to be presented perfectly.
0:28:08 > 0:28:10- A bit too many?- It is too many.
0:28:10 > 0:28:13- Yeah, yeah.- Where's the sauce? You need more sauce.
0:28:13 > 0:28:15Sauce. More sauce.
0:28:15 > 0:28:17- Come on, more, more, more.- More? - More sauce.
0:28:17 > 0:28:21- More sauce.- OK, new salad. You're not going to use that one again.- No.
0:28:21 > 0:28:23Nicely. Put it down as well.
0:28:23 > 0:28:26- You put it down. You use two hands to plate up.- OK.- OK? You can't use one.
0:28:26 > 0:28:29- No.- So you put everything down and you put it nicely.- Yes.
0:28:32 > 0:28:33Now, let's go. The nori.
0:28:34 > 0:28:36We need to go faster.
0:28:39 > 0:28:43- That's it. Good. Now clean up your section, Sophie. It's too messy. - Yes.
0:28:43 > 0:28:45Keep these salads outside. You can't work from the fridge.
0:28:45 > 0:28:47- Keep them outside? - Keep them outside.
0:28:47 > 0:28:51- OK, next we're doing four venison. - Yes, Chef.- Two monkfish, Sophie.
0:28:51 > 0:28:54- Yes, Chef.- Let's go, Todd. Too slow.
0:28:54 > 0:28:57- Come on, two monkfish, Sophie. - Yes, Chef.
0:28:57 > 0:29:01While Sophie and Susannah move on to their next orders,
0:29:01 > 0:29:05Chef is still waiting for Todd's first plate on the pass.
0:29:05 > 0:29:06Lemon juice.
0:29:11 > 0:29:14OK, let's go. As soon as you finish this one, you make two more.
0:29:14 > 0:29:16Come on, out you come.
0:29:16 > 0:29:19- You need to be faster, uh?- Yes, Chef.- Faster and hot.
0:29:20 > 0:29:22Thank you, Chef.
0:29:22 > 0:29:26I'm coming, I'm coming, I'm coming. OK, big boy in the middle first.
0:29:26 > 0:29:28OK, big boy in the middle.
0:29:34 > 0:29:39- Make sure it's hot, eh? We need to go faster, otherwise it's cold. - Yeah, yeah, yeah.- Let's go. Garnish.
0:29:45 > 0:29:47- Langoustine ready.- Clean the plates.
0:29:49 > 0:29:52A few issues with speed and plating which doesn't...
0:29:52 > 0:29:54- OK, new order.- Doesn't surprise me in the slightest.
0:29:54 > 0:29:57We got a few right and a few wrong but, you know, we're getting there.
0:29:57 > 0:30:01- We need to go faster, uh? - Yes, Chef.- Yes, Chef.
0:30:05 > 0:30:10Back at Babbo, Russell and Jodie are in the middle of service.
0:30:11 > 0:30:13And Russell is struggling to remember
0:30:13 > 0:30:16all the elements on his sea bass dish.
0:30:16 > 0:30:21- Russell. Pick it up, eh? - I never want to see a kitchen again.
0:30:22 > 0:30:25It's a lot to remember because it all comes at you
0:30:25 > 0:30:27and because I'm out of my comfort zone,
0:30:27 > 0:30:30I don't know what to do next and I get very confused.
0:30:30 > 0:30:33- Calm down. You're shaking.- I am.
0:30:33 > 0:30:35- Are you nervous?- Yeah, course.
0:30:38 > 0:30:40I can't remember where to put the mussels.
0:30:42 > 0:30:45Right. Can't remember what to do now.
0:30:45 > 0:30:47Oh, some beans.
0:30:48 > 0:30:50I've got that in, Carlo. What's next?
0:30:50 > 0:30:53OK, just put a little bit of stock.
0:30:53 > 0:30:56And the herbs in now?
0:30:56 > 0:30:59Yeah, but I need to make sure that the garnish... This is cold.
0:30:59 > 0:31:02We need to make sure that it's hot to go on the pass, OK?
0:31:02 > 0:31:04- OK.- Calm down, Russell.
0:31:04 > 0:31:08You need to concentrate and you need to be focused. That's all you need to do. OK?
0:31:08 > 0:31:10- Yeah.- OK, Russell?- Yeah.
0:31:13 > 0:31:15Are the garnishes hot?
0:31:15 > 0:31:17- Yes, should be.- Go. Let's go.
0:31:28 > 0:31:30- Jodie?- Yeah?
0:31:30 > 0:31:33- You've got six blended risottos on order, OK?- Yep.
0:31:33 > 0:31:37Four of them resting - you need to put two on, OK?
0:31:37 > 0:31:40It's amazing, it's wicked, but it's...
0:31:40 > 0:31:42You know, it's the first time.
0:31:42 > 0:31:44Burning my hands, no idea what's going on.
0:31:46 > 0:31:48It's a rush.
0:31:49 > 0:31:51It's really cool but it's full-on.
0:31:54 > 0:31:56BLENDER WHIRS
0:32:00 > 0:32:02What's going on?
0:32:03 > 0:32:05It's very thick, Chef.
0:32:05 > 0:32:08Yeah, because you need to add some water. So what you're doing here is,
0:32:08 > 0:32:11- you put the same pan back.- Yeah.- OK?
0:32:13 > 0:32:16- A few ladles of water.- Yep.
0:32:16 > 0:32:19Put the water in it and start to blend it, OK?
0:32:19 > 0:32:23- You've got exactly a minute and a half.- All that water, Chef? Yes, all that water.
0:32:26 > 0:32:28- BLENDER GRINDS TO A STOP - Sorry.
0:32:32 > 0:32:34The first time in the kitchen is very hard,
0:32:34 > 0:32:36especially with this kind of standard.
0:32:39 > 0:32:44Jodie is focused and she's doing great. Let's see how it goes.
0:32:46 > 0:32:49- Oh, the oil.- Yeah, but, Jodie, I need a little bit more goat's cheese.
0:32:49 > 0:32:52- More goat's cheese? - A little bit more goat cheese.
0:32:52 > 0:32:53Argh!
0:33:03 > 0:33:09It's, er, full-on and you've got to get it so right.
0:33:09 > 0:33:12And I'm not yet but I'm going to get there.
0:33:15 > 0:33:19Across town at Aqua Shard, Susannah's venison section
0:33:19 > 0:33:21is under real pressure as she tries to keep up.
0:33:21 > 0:33:25Three venison, medium, one langoustine, one monkfish.
0:33:25 > 0:33:26It's relentless.
0:33:26 > 0:33:29I'm trying to get those hot, cos I got ticked off about that,
0:33:29 > 0:33:34and now the problem is I've got one, two, three, four, five,
0:33:34 > 0:33:36six, seven on the go, so it's a bit hectic.
0:33:39 > 0:33:42- Two minutes, Chef. - Two minutes? Let's go.
0:33:42 > 0:33:44You told me "two minutes" two minutes ago.
0:33:44 > 0:33:47No, it was three minutes two minutes ago.
0:33:47 > 0:33:51- Don't argue - just give me the venison, uh?- OK, Chef.- Let's go.
0:33:51 > 0:33:54- Make sure it's hot, Susannah. - Yep.
0:33:54 > 0:33:55God!
0:33:55 > 0:34:00I'm just dying for a "well done" but it's not going to happen.
0:34:03 > 0:34:07- Come on, I need those venison rare. - Yes, Chef, and hot, Chef.
0:34:07 > 0:34:08And hot - exactly.
0:34:11 > 0:34:14I hope this is hot enough, Chef.
0:34:14 > 0:34:16- Careful of the plate.- So do I.
0:34:16 > 0:34:19- Is it hot enough? - Come on, we're good.- Yeah? Good.
0:34:19 > 0:34:22I got a "good". I got a "good". Whoo!
0:34:22 > 0:34:27I am chuffed to bits that I got a "good". I mean, crumbs!
0:34:27 > 0:34:29I'll take anything! Any praise.
0:34:33 > 0:34:36Sophie's orders are also piling up.
0:34:36 > 0:34:39- Make it perfect.- I'll try, Chef. Yes, Chef.
0:34:52 > 0:34:54Good. Great job. Good.
0:34:57 > 0:35:00While Sophie is keeping on top of her last orders...
0:35:02 > 0:35:06..Todd is finding it hard to remember each step of his dish.
0:35:06 > 0:35:09Let's go. You don't just chuck them in the pan, uh?
0:35:09 > 0:35:13You've already made ten. You put them nicely on their back. OK, let's go.
0:35:13 > 0:35:16- Where's the rest of them? - I need another two. They're here.
0:35:16 > 0:35:19- They're just beside me. - They seasoned? No? No seasoning?
0:35:19 > 0:35:21You don't season them, you don't cook them.
0:35:23 > 0:35:26- In the middle. There she goes. - Now season your garnish.
0:35:26 > 0:35:27- What have you forgotten?- Er...
0:35:27 > 0:35:29You've forgotten something which is...
0:35:29 > 0:35:32- Crumble, crumble.- Exactly. - Where's the crumble?
0:35:32 > 0:35:34You forgot something else, as well. What comes next? The syrup.
0:35:34 > 0:35:36- Yeah, I've got it out.- Let's go.
0:35:41 > 0:35:44Langoustine is good, Todd. It's good when you can remember everything.
0:35:44 > 0:35:46Thank you, Chef. All right, that's ready.
0:35:46 > 0:35:48OK, that's the end of service. Well done.
0:35:48 > 0:35:52- Todd, Sophie, Susannah, thank you very much. Well done.- Thank you.
0:35:52 > 0:35:54- Thank you, Chef.- Thank you!
0:35:54 > 0:35:58Thank you so much. I wanted to kill you at one point.
0:35:58 > 0:36:03That was like doing Formula One without any wheels, backwards.
0:36:03 > 0:36:05And beating the world record.
0:36:05 > 0:36:09There is double the people tonight, he said. You know, we had it easy.
0:36:09 > 0:36:11And I'm like, "Oh, my Lord!"
0:36:11 > 0:36:13You know, how do they do that?
0:36:13 > 0:36:15It's incredible what they do.
0:36:17 > 0:36:20Across town, service is also drawing to a close.
0:36:22 > 0:36:25But for Russell, someone else has had to step in.
0:36:25 > 0:36:27So what happened, Russell?
0:36:27 > 0:36:31I put my finger on the big, round oven and then it sizzled.
0:36:31 > 0:36:32So you could serve my finger.
0:36:32 > 0:36:35I was just going to say, this is really good to serve, you know?
0:36:35 > 0:36:38- THEY CHUCKLE - With a nice sauce.- Are you all right to carry on, or...?
0:36:38 > 0:36:41- No, it's a bit painful. - OK, no worries.
0:36:41 > 0:36:44- Just stand down and then we'll keep going on with service, OK?- OK.
0:36:52 > 0:36:56The concentration I'm having to use right now is...
0:36:56 > 0:36:57outrageous.
0:37:08 > 0:37:10- Jodie?- Yes. It's not...
0:37:10 > 0:37:11I know, it's messy.
0:37:13 > 0:37:18- I think you've done a good job. - Really? Thank you.- Service!
0:37:21 > 0:37:23I'm really buzzing.
0:37:25 > 0:37:28It's really hot, it's furious,
0:37:28 > 0:37:31it's fast, it's exhilarating.
0:37:31 > 0:37:33It's actually all the things I really love!
0:37:34 > 0:37:38Service may be over but for the celebrities,
0:37:38 > 0:37:41it's straight back to the kitchen for their next challenge.
0:37:51 > 0:37:57It actually does give me pleasure in welcoming you back to the MasterChef kitchen.
0:37:57 > 0:38:00This is a chance for you to cook your own food.
0:38:00 > 0:38:03Ladies and gentlemen, at the end of this, one of you is going home.
0:38:06 > 0:38:10Your two courses, one hour and 15 minutes. Let's cook.
0:38:16 > 0:38:18God, I'm shaking. My hands are shaking.
0:38:18 > 0:38:20- RUSSELL:- Not again!- They are!
0:38:22 > 0:38:24They're all at it.
0:38:24 > 0:38:27I love this bit, cos it tells you so much about them as cooks.
0:38:29 > 0:38:32The element of not wanting to let yourself down is huge and,
0:38:32 > 0:38:35of course, the boys at home were going, "Good luck, Mummy,"
0:38:35 > 0:38:37this morning. "Good luck, Mummy".
0:38:37 > 0:38:41I want to be able to go home and go, "I'm through, boys." But we'll see.
0:38:41 > 0:38:42Hopefully.
0:38:42 > 0:38:45Sophie's going quite classic, quite modern.
0:38:47 > 0:38:49She's done herself a piece of pork wrapped in pancetta,
0:38:49 > 0:38:51served with a mustard mash,
0:38:51 > 0:38:55and then the whole lot is going to be served with an apple-wine sauce.
0:38:57 > 0:38:59That pork can go really dry very, very quickly.
0:38:59 > 0:39:03She needs to seal it really well, put it in the oven for about ten minutes. That's it.
0:39:06 > 0:39:10White chocolate mousse in an hour and 15 minutes, served with blueberries and almond.
0:39:10 > 0:39:12It sounds delicious, as long as it sets.
0:39:15 > 0:39:19- How are you feeling? - Dessert is what really worries me.
0:39:19 > 0:39:22- How long does a mousse take to set? - Not too long, I hope.
0:39:25 > 0:39:28I don't want to go. I want to stay.
0:39:38 > 0:39:42Susannah has the most extraordinary main course I've heard of
0:39:42 > 0:39:45in a very, very long time. Duck with couscous.
0:39:46 > 0:39:48In the couscous there's capers, which is strange.
0:39:48 > 0:39:51Couscous with gravy, which is even stranger,
0:39:51 > 0:39:56and roasted broccoli stems inside the couscous with the capers and the gravy.
0:39:56 > 0:39:57Wow!
0:39:59 > 0:40:01Susannah's dessert sounds delicious -
0:40:01 > 0:40:04almond, ginger and honey cake served with stewed rhubarb.
0:40:07 > 0:40:08Yum!
0:40:12 > 0:40:14- Susannah...- Yes?- ..I'm not going to ask you if you're nervous -
0:40:14 > 0:40:17I'm just going to ask you how nervous you are.
0:40:17 > 0:40:19I'm calming down a bit, you'll be glad to hear.
0:40:19 > 0:40:22I'm just getting my beurre noisette sorted right now.
0:40:22 > 0:40:26You seem to me to have a very ambitious menu.
0:40:26 > 0:40:29It is quite ambitious. There's a lot of ingredients.
0:40:29 > 0:40:32- But I think it's good to push yourself.- I'll tell you what...
0:40:32 > 0:40:35That's why I've gone over the edge slightly.
0:40:35 > 0:40:38- My respect for you is growing with every word.- Oh, thank you.
0:40:38 > 0:40:40- Good luck, mate.- Thank you so much.
0:40:43 > 0:40:45I'm determined.
0:40:45 > 0:40:48I really, really, really want to get through to the next round
0:40:48 > 0:40:50so desperately.
0:40:50 > 0:40:52I never thought I was competitive
0:40:52 > 0:40:54but I do realise that about myself now.
0:40:54 > 0:40:58I think I'm even competitive with my children, which is pathetic.
0:40:58 > 0:41:00You've got 45 minutes left.
0:41:02 > 0:41:06How am I feeling about today? I really don't know - I don't know what to expect.
0:41:06 > 0:41:08It's like the cup final today, isn't it?
0:41:08 > 0:41:11You've either got to shine or...
0:41:11 > 0:41:13be on your way.
0:41:14 > 0:41:17Todd's cooking food from his childhood - I love the idea of that.
0:41:19 > 0:41:22But honey gammon with chips and green beans - where's the sauce,
0:41:22 > 0:41:24where's the mash, where's the cabbage?
0:41:26 > 0:41:29Todd's dessert is a sundae - meringues and berries
0:41:29 > 0:41:31crushed together with some yoghurt and some cream.
0:41:31 > 0:41:35There's not a lot of cooking going on, here, Todd, is there?
0:41:35 > 0:41:39You could have made these, you lazy Herbert.
0:41:39 > 0:41:42This is called MasterChef, not MasterAssemble.
0:41:44 > 0:41:46Todd, why are these dishes close to your heart?
0:41:46 > 0:41:49Because I'm from an Irish family and it was always gammon,
0:41:49 > 0:41:52bacon, cabbage and spuds. It just brings me back to the old days.
0:41:52 > 0:41:55What reaction do you want from me and John?
0:41:55 > 0:41:57A good one would be good and I'll grease your palm.
0:41:57 > 0:42:01- But apart from that, I just want you to enjoy it.- All right. Enjoy.
0:42:10 > 0:42:14When you go into the MasterChef kitchen,
0:42:14 > 0:42:16it's as silent as the grave.
0:42:16 > 0:42:20There's nothing going on except you panicking inside.
0:42:20 > 0:42:23- You've got 30 minutes left. - HE SIGHS
0:42:23 > 0:42:26It's a bit like, "The bells, the bells!"
0:42:26 > 0:42:30When's it one hour and 15 minutes? When does this all end?
0:42:33 > 0:42:37- Russell, you look remarkably calm. - Do I?
0:42:37 > 0:42:42What's going on underneath is that old swan job -
0:42:42 > 0:42:44paddling but serene on top.
0:42:44 > 0:42:48Trying to do fish and chips like me old nan taught me.
0:42:48 > 0:42:49So this is Nanny Lily.
0:42:49 > 0:42:53In the oven is Nanny Alice - not literally, just her pudding.
0:42:53 > 0:42:55So she...
0:42:55 > 0:42:58I used watch her make the bread-and-butter pudding.
0:42:58 > 0:43:02With lots of spice, cos I'm cinnamon and nutmeg crazy.
0:43:02 > 0:43:03It's almost like a hot cross bun
0:43:03 > 0:43:06disguised as a bread-and-butter pudding.
0:43:06 > 0:43:10- So both of these dishes are old family favourites.- My nans'.
0:43:10 > 0:43:14Yeah. Nanny Lily and Nanny Alice. They're up there.
0:43:18 > 0:43:19I love Russell's menu.
0:43:19 > 0:43:21Fish and chips - his grandmother's recipe.
0:43:23 > 0:43:25They look overcooked. Oh, well.
0:43:26 > 0:43:29The follow-on sounds the most delicious bread-and-butter pudding
0:43:29 > 0:43:31I've heard of in a really long time.
0:43:33 > 0:43:35It may just be it's a little bit too simple
0:43:35 > 0:43:39but if Russell gets these two dishes right, I will be very happy indeed.
0:43:42 > 0:43:44Ooh, sorry!
0:43:44 > 0:43:46I'm absolutely loving this.
0:43:46 > 0:43:49It's almost like the night before Christmas. I'm like that...
0:43:49 > 0:43:53"Oh, God!" You know, all excited, nervous.
0:43:53 > 0:43:56And, you know, just can't wait to sleep
0:43:56 > 0:43:59and wake up in the morning, you know, with my stocking.
0:44:01 > 0:44:03- Jodie...- Yes?
0:44:03 > 0:44:06- You look focused to the point of stressed.- Oh, yeah,
0:44:06 > 0:44:09but it IS stressful. You know, cooking is quite a stressful thing.
0:44:09 > 0:44:13But, to me, it's fun, it's a test and I'm going for it.
0:44:13 > 0:44:14What are you making?
0:44:14 > 0:44:16I am making a twist on a roast,
0:44:16 > 0:44:20so I've got a chicken breast that I've stuffed with onion and sage,
0:44:20 > 0:44:25and then I'm going to do some raspberries steeped in whisky,
0:44:25 > 0:44:28a pistachio crunch and then a chocolate mousse on top.
0:44:28 > 0:44:30- I hope you get this done. - Yeah, I know!
0:44:30 > 0:44:33- How long is that chicken going to take?- I know, I'm going in next.
0:44:33 > 0:44:36- Come on, Jodie. Keep it together. - Yep, I'm going in, babe.
0:44:39 > 0:44:41Jodie's properly gunning for it.
0:44:41 > 0:44:45Her little mini roast I think is a lovely idea.
0:44:45 > 0:44:49Juicy, sweet chicken, crispy potatoes and soft vegetables.
0:44:49 > 0:44:53You want salty gravy. All those things coming together on one plate
0:44:53 > 0:44:56in just an hour and 15 minutes - it's a lot of work.
0:44:58 > 0:45:01It's getting a bit tense, this. You've got five minutes left.
0:45:04 > 0:45:07If she gets this done on time, I'm going to be mightily impressed.
0:45:17 > 0:45:18It hasn't set, Gregg.
0:45:25 > 0:45:27Ladies and gentlemen, 60 seconds.
0:45:30 > 0:45:32Oh, I'm shaky.
0:45:32 > 0:45:34That's it. Time's up.
0:45:37 > 0:45:38SHE SIGHS
0:45:38 > 0:45:39HE SIGHS
0:45:41 > 0:45:42Crikey!
0:45:44 > 0:45:47Sophie, yes, please.
0:45:52 > 0:45:53Wow!
0:45:54 > 0:45:57- Ah.- Ah.- You've made us a cocktail.
0:45:57 > 0:45:59Yeah, I made you a cocktail, babes.
0:45:59 > 0:46:02That was meant to be a mousse.
0:46:03 > 0:46:05For her main course,
0:46:05 > 0:46:08Sophie has cooked a pork tenderloin wrapped in pancetta,
0:46:08 > 0:46:13with a mustard mash, oven-baked garlic-and-thyme carrots
0:46:13 > 0:46:17with an apple, white wine and chicken stock reduction.
0:46:17 > 0:46:20- I don't know how I feel about these twigs on top - you can't eat 'em. - No.
0:46:20 > 0:46:23I mean, you can probably light a fire later on,
0:46:23 > 0:46:26- keep you warm whilst you're having your dinner, but...- Yeah.
0:46:33 > 0:46:36Really good cooking in here.
0:46:36 > 0:46:38Carrots are cooked lovely with the flavour of thyme.
0:46:38 > 0:46:43That pork is delicious. That thing there is cooked like a pro.
0:46:44 > 0:46:46Potato with mustard is slightly sweet.
0:46:46 > 0:46:49Of course, the sauce is really flavoursome and slightly sweet.
0:46:49 > 0:46:53You put everything together, it's getting a little over-sweet.
0:46:53 > 0:46:55- I'm with Gregg - it's going a little bit sweet.- Yeah.
0:46:55 > 0:46:58- But I think your cooking's really, really good.- Wow, thank you.
0:46:58 > 0:47:02- Which is lucky, cos your dessert's a bit of a disaster.- Yep.
0:47:04 > 0:47:07For dessert, Sophie has attempted a white chocolate mousse
0:47:07 > 0:47:09with almonds and blueberries.
0:47:13 > 0:47:15Ohhh...
0:47:19 > 0:47:23That's a lovely, malty, white-chocolate, sweet drink.
0:47:23 > 0:47:27- It would have made an even better dessert.- Yeah.- Ohhh!
0:47:27 > 0:47:31The flavours are absolutely right that that is now a drink,
0:47:31 > 0:47:33- not a mousse.- Ha! Yeah.
0:47:33 > 0:47:37But I've got to say your eye for presentation is amazing.
0:47:37 > 0:47:38Wow, thank you.
0:47:40 > 0:47:42The pudding was really disappointing,
0:47:42 > 0:47:46but Gregg did like the flavour and that gave me hope.
0:47:46 > 0:47:48I thought, well, there's hope
0:47:48 > 0:47:51if Greg is having another mouthful of the drink.
0:47:51 > 0:47:53SHE LAUGHS
0:47:53 > 0:47:55The drink.
0:48:04 > 0:48:08Jodie's sage and onion stuffed chicken breast is served with
0:48:08 > 0:48:12roasted potatoes, baby carrots, leeks and broccoli,
0:48:12 > 0:48:14with a chicken gravy.
0:48:14 > 0:48:17- I think that looks very appetising. - Thank you.
0:48:17 > 0:48:19- As long as it is cooked.- Yeah.
0:48:27 > 0:48:30- I didn't think you were going to cook that chicken.- Nor did I!
0:48:30 > 0:48:33That thing still had its feathers on and was ready to lay an egg
0:48:33 > 0:48:35about six minutes before the end.
0:48:35 > 0:48:38It was clucking, indeed.
0:48:38 > 0:48:41- Your stuffing could do with a little more cooking.- Right.
0:48:41 > 0:48:44Apart from that, you've got crispy skin, moist chicken,
0:48:44 > 0:48:46little roast potatoes.
0:48:46 > 0:48:47Well done.
0:48:47 > 0:48:51The chicken is cooked really well, thankfully.
0:48:51 > 0:48:54It's showing a lot of skill and actually a lot of potential.
0:48:54 > 0:48:57Can I faint now?
0:48:57 > 0:49:01For dessert, Jodie has made chocolate mousse layered
0:49:01 > 0:49:04with raspberries steeped in whisky and a pistachio crunch.
0:49:14 > 0:49:15It tastes as busy as it looks,
0:49:15 > 0:49:18with the booze you've got there and the crunchy nuts
0:49:18 > 0:49:21and the sweet raspberries and then the cocoa chocolate.
0:49:21 > 0:49:25- It's not at all unpleasant, but it's rather busy.- Got it.
0:49:25 > 0:49:27- I think you're chucking too much at it.- Yeah.
0:49:27 > 0:49:30Which I don't blame you at this stage,
0:49:30 > 0:49:34- because you want to impress.- Yeah. - You're very ambitious, which I like.
0:49:34 > 0:49:36- And you managed to pull it off. I feared for you.- Yeah!
0:49:36 > 0:49:37I feared for myself.
0:49:41 > 0:49:45I'm really pleased. He said I could cook at the end of it, so that's it.
0:49:45 > 0:49:50I'm leaving now. I've had enough. I can cook, finally! Ahh!
0:49:59 > 0:50:03For her main course, Susannah is serving duck breast
0:50:03 > 0:50:08and couscous, with lemon zest feta, capers and pine nuts, steamed
0:50:08 > 0:50:14broccoli florets and char-grilled broccoli stem with a red wine sauce.
0:50:24 > 0:50:26I don't know where this dish has come from.
0:50:26 > 0:50:30If you made it up, you are bordering on genius.
0:50:31 > 0:50:37You have got, successfully, red wine sauce, capers, pine nuts,
0:50:37 > 0:50:40salty cheese and couscous on a plate to work. Wow!
0:50:40 > 0:50:43Do you know what this reminds me of? He's a friend of MasterChef.
0:50:43 > 0:50:47- Ottolenghi's food.- Yes. - The Israeli food is magpie-like.
0:50:47 > 0:50:49It's my favourite food in the world, Israeli food. I love it.
0:50:49 > 0:50:53- You should be very, very pleased with yourself.- Thank you.
0:50:53 > 0:50:55I'm going to burst into tears.
0:50:56 > 0:50:58Susanna's dessert is a honey and ginger cake
0:50:58 > 0:51:04with a pistachio powder, yoghurt and stewed rhubarb.
0:51:14 > 0:51:17This is stunningly, stunningly lovely.
0:51:17 > 0:51:21That cake is as light and as moist as you could possibly make it.
0:51:21 > 0:51:24A bit of sharp but sweet rhubarb on the top
0:51:24 > 0:51:27gives it another complete dimension.
0:51:27 > 0:51:29It's just clever.
0:51:29 > 0:51:32- Thank you.- I can't help but agree with Mr Wallace.
0:51:32 > 0:51:36- I hope you haven't played your trump card.- That's the only problem.
0:51:36 > 0:51:38I'm worrying that maybe I have.
0:51:40 > 0:51:43I don't think I've ever been praised so highly about anything
0:51:43 > 0:51:44in my life before.
0:51:47 > 0:51:49It's made me feel very emotional.
0:51:49 > 0:51:50Yeah.
0:51:57 > 0:52:00- Nanny Lil, Nanny Alice. - That's it, you've got it.
0:52:02 > 0:52:07Russell has cooked his Nanny Lily's recipe for fried plaice and chips.
0:52:07 > 0:52:10A little bit of tartar sauce or some peas on here...
0:52:10 > 0:52:13- I was thinking that.- ..would have smartened this up.- Yeah.
0:52:21 > 0:52:23Your fish is cooked beautifully.
0:52:23 > 0:52:26The chips are cooked nicely. I do think you could have done a bit more,
0:52:26 > 0:52:31whether it be tartare sauce or mushy peas or just something.
0:52:31 > 0:52:33It's good and I'd love to eat the whole thing
0:52:33 > 0:52:36and I'd be very happy to be served it. However...
0:52:36 > 0:52:42what does trouble me is it's not as ambitious as the other contestants.
0:52:44 > 0:52:47Russell's dessert of spicy bread-and-butter pudding
0:52:47 > 0:52:51is served with clotted cream and apricot conserve.
0:53:01 > 0:53:05- You wanted good old-fashioned flavour of hot cross buns.- Yeah.
0:53:05 > 0:53:10Cinnamon, nutmeg, the warmth, the softness that goes with that,
0:53:10 > 0:53:14and a crunch once you toast them. And that's exactly what we have here.
0:53:14 > 0:53:17Well done, Nanny Alice! That's yummy.
0:53:17 > 0:53:21- But you understand the issue here is ambition.- Oh, yeah.
0:53:21 > 0:53:24- If you go further, you need a bit more of a push.- I know.
0:53:26 > 0:53:29I was traditional and played safe.
0:53:29 > 0:53:33If I do go through, then I've got to definitely...
0:53:35 > 0:53:37..set the bar a little bit higher.
0:53:38 > 0:53:40Ohhh!
0:53:42 > 0:53:45I'll get there in a minute! One of those.
0:53:46 > 0:53:51- Whoops-a-daisy! One of those. And... - One of them!- ..one of those.
0:53:54 > 0:53:57Todd's honey-basted gammon is served with chunky chips
0:53:57 > 0:54:00and French green beans.
0:54:07 > 0:54:09Everything is really well cooked, Todd.
0:54:09 > 0:54:12I love the chips because they are crispy on the outside
0:54:12 > 0:54:14and soft on the inside. I love gammon.
0:54:14 > 0:54:16It's soft and salty and rich and warm,
0:54:16 > 0:54:19and with a honey sauce it's a decent thing.
0:54:19 > 0:54:22The issue for me is honey and chips.
0:54:22 > 0:54:25Honey and chips is not something I get on well with.
0:54:25 > 0:54:27It's a really strange thing.
0:54:27 > 0:54:29I'd have preferred it with mashed potato and parsley sauce,
0:54:29 > 0:54:32- pretty much how your mum would have done it, your grandad.- Of course.
0:54:32 > 0:54:35- Yeah.- I don't feel I've got a complete dish.- OK.
0:54:37 > 0:54:42For dessert, Todd has served his version of a classic fruit sundae
0:54:42 > 0:54:45with fruit and cream-filled meringue nests.
0:54:47 > 0:54:49Mmmm!
0:54:52 > 0:54:56- What booze have you put in there, Todd?- Half a bottle of brandy.
0:54:56 > 0:55:01- Brandy, yeah. It's a little rich for me.- That's a lot of cream, mate!
0:55:01 > 0:55:04That's almost a heart attack in a bowl.
0:55:04 > 0:55:07But you wouldn't worry about it because you'd be half drunk.
0:55:07 > 0:55:08HE CHUCKLES
0:55:08 > 0:55:11For me, as a judge on MasterChef, it's about ambition.
0:55:11 > 0:55:14And I've got some whipped cream, some berries and some booze.
0:55:14 > 0:55:19Now, as good as that is, it's hard for me to say, you know, wow.
0:55:21 > 0:55:23I'm pleased with what I chose today.
0:55:23 > 0:55:26It's the first step for me on the cooking rung,
0:55:26 > 0:55:29so we'll see if I can get to step two or three.
0:55:31 > 0:55:37This was really good! You have made me happy! Great standard of cooking.
0:55:37 > 0:55:41Now we have the unenviable task of deciding which of you goes home.
0:55:42 > 0:55:47- Thank you very, very much for your efforts.- Thank you.- Thank you.
0:55:48 > 0:55:52- Well done, guys.- Good? - It was all right.
0:55:52 > 0:55:54I think so, yeah. Flipping heck!
0:55:58 > 0:56:01Well, I think the girls today were amazing.
0:56:03 > 0:56:06The girls left the boys in the shade.
0:56:06 > 0:56:09If there were two going home, the boys would be leaving us.
0:56:09 > 0:56:11But we are only sending one of them home.
0:56:11 > 0:56:14We've got Todd, who's got some flavours,
0:56:14 > 0:56:17but is not very ambitious, and we've got Russell,
0:56:17 > 0:56:21who is very generous, but it's not that complicated.
0:56:22 > 0:56:26The only way I would want to stay is if I deserve to.
0:56:26 > 0:56:29I would definitely like to stay and carry on learning.
0:56:29 > 0:56:32If they said, "Todd, do you fancy staying on a bit longer
0:56:32 > 0:56:35"and showing us your culinary skills?" I'd love to.
0:56:37 > 0:56:40Decision time. Who stays, who goes?
0:56:51 > 0:56:53Never an easy job for us, this.
0:56:54 > 0:56:57We have...made a decision.
0:57:00 > 0:57:02The celebrity leaving us...
0:57:11 > 0:57:15- ..is Todd.- Thanks very much. Thanks for having me.- Thanks, Todd.- See ya.
0:57:15 > 0:57:19- See you later on. See you, me old son. Take care.- Well done, darling.
0:57:19 > 0:57:21- See you, gorgeous.- See you.
0:57:24 > 0:57:26I've loved doing MasterChef. It's been wonderful.
0:57:26 > 0:57:28I've got a lot to learn but it's inspired me
0:57:28 > 0:57:31to get me knives out and get my pinny on and start cooking.
0:57:31 > 0:57:34Congratulations! ALL LAUGH
0:57:34 > 0:57:38I cannot believe it. I cannot believe I'm still in the competition.
0:57:38 > 0:57:42I can only put it down to my two old nans looking down at me
0:57:42 > 0:57:44and helping me along.
0:57:44 > 0:57:46Really, really delighted
0:57:46 > 0:57:51and now I'm getting nervous about the next one.
0:57:55 > 0:57:57- Tomorrow night...- Ugh!
0:57:57 > 0:57:59..the four celebrities are back
0:57:59 > 0:58:02to fight for their place in the semifinals.
0:58:02 > 0:58:05I don't think anything they've done ever before can prepare them
0:58:05 > 0:58:07for what comes next.
0:58:08 > 0:58:12We are cutting it fine. It is to the wire.
0:58:12 > 0:58:14How are your bananas going, you two?
0:58:17 > 0:58:20That's the best dish I've ever tasted on MasterChef.
0:58:21 > 0:58:23Death becomes me.