0:00:01 > 0:00:04It's the final week of Celebrity MasterChef.
0:00:06 > 0:00:08To stay in the competition,
0:00:08 > 0:00:12the remaining four cooks face two gruelling challenges.
0:00:12 > 0:00:13Oh, come on!
0:00:13 > 0:00:15Ah!
0:00:15 > 0:00:18Oh my gosh, there's a lot of people there.
0:00:18 > 0:00:19It's all gone a bit Pete Tong.
0:00:19 > 0:00:20HE STIFFLES A SCREAM
0:00:20 > 0:00:21SHE LAUGHS
0:00:21 > 0:00:23HE CLICKS TONGUE
0:00:23 > 0:00:24I can't feel my lips.
0:00:24 > 0:00:26That was evil.
0:00:30 > 0:00:31Will I be glad when this is over.
0:00:33 > 0:00:36This is a savagely unappealing plate of food.
0:00:38 > 0:00:40At the end, only three of them
0:00:40 > 0:00:43will go into the final to fight for the title.
0:00:51 > 0:00:56Four years ago, Celebrity MasterChef came to cook for the workers
0:00:56 > 0:00:57building the Olympic Park.
0:01:00 > 0:01:05Today, Jodie, Wayne, Charlie
0:01:05 > 0:01:09and Sophie are back at the site to take on a new challenge.
0:01:21 > 0:01:24Welcome to the Queen Elizabeth Olympic Park,
0:01:24 > 0:01:29home, of course, to the fabulous 2012 Paralympics and Olympics.
0:01:31 > 0:01:34Now the park has reopened to everybody.
0:01:34 > 0:01:39To celebrate this we got a bit of a party going. A street party.
0:01:39 > 0:01:41And you're catering for it.
0:01:41 > 0:01:42THEY GROAN
0:01:42 > 0:01:43OK.
0:01:45 > 0:01:48Today your job is to make street food.
0:01:52 > 0:01:55Lunch is at 1.00 You've got a huge amount of work to do
0:01:55 > 0:01:59because there are over 100 people coming to the party.
0:01:59 > 0:02:00Good luck. Off you go.
0:02:05 > 0:02:07Right. Look at this.
0:02:08 > 0:02:14Each team will have three hours to make 25 portions of four dishes.
0:02:14 > 0:02:15What's this?
0:02:15 > 0:02:19Sophie and Charlie have been given ingredients to make Asian
0:02:19 > 0:02:24street food, including chicken wings, chicken breasts and prawns.
0:02:24 > 0:02:26Noodles and spring rolls.
0:02:26 > 0:02:28SOPHIE LAUGHS
0:02:28 > 0:02:30I'm going blank. I'm going more and more blank.
0:02:30 > 0:02:34Asian vegetables, spices and sauces.
0:02:34 > 0:02:38Love this type of food. Really familiar and happy eating it.
0:02:38 > 0:02:42The cooking of it, that remains to be seen.
0:02:42 > 0:02:45I'm absolutely freaking out with this actually.
0:02:45 > 0:02:47I don't really cook this.
0:02:47 > 0:02:50Their first task is to come up with four dishes.
0:02:52 > 0:02:57- Veggie spring rolls with green papaya salad.- Would that work?
0:02:57 > 0:03:02Jodie and Wayne's ingredients are for South American street food.
0:03:02 > 0:03:07Fish fillets, chicken breasts, chorizo sausages and pork belly.
0:03:07 > 0:03:08What about doing mini ribs?
0:03:08 > 0:03:12Yeah. I don't know. I've never done that before.
0:03:12 > 0:03:15Rice, beans, tacos and tortillas.
0:03:15 > 0:03:21- We'll do chicken fajitas.- Yes. Yes, OK.- I can do a salsa, a guacamole...
0:03:23 > 0:03:25Just before you start anything,
0:03:25 > 0:03:27you are going to have to have one cold dish, at least.
0:03:27 > 0:03:30- Yep.- You've got to have a meat, a fish, a vegetarian.- Yep.
0:03:30 > 0:03:33Then think about one thing that goes in the deep fryer,
0:03:33 > 0:03:35one for stove top and one that comes out of an oven.
0:03:35 > 0:03:37You see? So you're using all the equipment.
0:03:37 > 0:03:40If you try and do the whole lot on the stove top,
0:03:40 > 0:03:41you're not going to make it work.
0:03:41 > 0:03:43You've got lovely sweet potatoes.
0:03:43 > 0:03:47If you take those and slice those sweet potatoes and roast them
0:03:47 > 0:03:48on a tray with some chillies,
0:03:48 > 0:03:51just a slice of that with something on top would be delicious.
0:03:51 > 0:03:52Yeah. Lovely. That's a good idea.
0:03:52 > 0:03:54OK. Think about the cooking of everything.
0:03:54 > 0:03:57How you're going to cook it and how you are going to serve it.
0:03:57 > 0:04:01Do you think we'll have time to do sticky chicken
0:04:01 > 0:04:03- and sweet and sour pork?- OK.
0:04:03 > 0:04:04Tell me, where are we at?
0:04:04 > 0:04:07We thought we'd do a chicken pad Thai with flat noodles.
0:04:07 > 0:04:09Right, so that's one.
0:04:09 > 0:04:11The sticky chicken sounded appealing.
0:04:11 > 0:04:15For the fish, we'd do a Thai green prawn curry.
0:04:15 > 0:04:16Right.
0:04:16 > 0:04:19And for the veggie, vegetarian spring rolls with the green papaya
0:04:19 > 0:04:24- salad with lime and chilli and peanuts and things.- OK.
0:04:24 > 0:04:26What you're doing is good,
0:04:26 > 0:04:28but you've got to do more than one spring roll on a plate.
0:04:28 > 0:04:31Remember, with Asian food, preparation is key.
0:04:35 > 0:04:39Jodie and Wayne have decided to make chicken fajitas,
0:04:39 > 0:04:43pork belly with creamed corn and a vegetarian sweet potato dish.
0:04:45 > 0:04:49All served with classic South American dips.
0:04:49 > 0:04:52I think it helps that I did spend a bit of time in South America.
0:04:52 > 0:04:55I kind of roughly know.
0:04:57 > 0:05:00My team-mate Jodie, thank God I've got her.
0:05:00 > 0:05:04But they've yet to settle on their fourth dish.
0:05:08 > 0:05:10We could do a fish paella.
0:05:10 > 0:05:11Fish paella!
0:05:13 > 0:05:15WAYNE LAUGHS
0:05:15 > 0:05:17- Got it!- Let's do it!
0:05:21 > 0:05:25Today's lunch guests will include those who use the park's
0:05:25 > 0:05:29recreational areas as well as sports professionals who
0:05:29 > 0:05:31use its facilities, such as the velodrome...
0:05:34 > 0:05:36..aquatic centre...
0:05:40 > 0:05:41..and stadium.
0:05:47 > 0:05:51MasterChef is here. I'm expecting to taste some great street food.
0:05:51 > 0:05:54We've got loads of people who helped to make this park come alive.
0:05:54 > 0:05:56I'm going to beat them all to get to the front of the queue
0:05:56 > 0:05:59to get the street food. I've got the elbows ready.
0:06:03 > 0:06:0820 minutes in and Sophie is starting to make the Thai green curry
0:06:08 > 0:06:10marinade for the prawns.
0:06:10 > 0:06:15I do a green marinade at home with chicken and sometimes with fish.
0:06:15 > 0:06:18It's just remembering all the elements.
0:06:18 > 0:06:21You whizz it up, but the quantities as well are a bit weird.
0:06:25 > 0:06:27While Charlie...
0:06:27 > 0:06:29What that? That's not soy sauce.
0:06:29 > 0:06:32..is making soy, hoisin, garlic, ginger
0:06:32 > 0:06:35and chilli marinade for the sticky chicken wings.
0:06:35 > 0:06:36I've never made a marinade like this before.
0:06:38 > 0:06:42Just don't know. Just got to keep calm and carry on.
0:06:42 > 0:06:44This is so out of my comfort zone.
0:06:47 > 0:06:49Ah! What happened there?
0:06:49 > 0:06:50LAUGHING: Did it explode?
0:06:50 > 0:06:52No, it just came dribbling out the bottom.
0:06:52 > 0:06:54Let me get some cloth. Hang on a sec.
0:06:54 > 0:06:58It's all just fallen apart. I'll get it, don't worry. You carry on.
0:06:58 > 0:07:01I don't know, it all just came pouring out.
0:07:01 > 0:07:04- It's weird, isn't it?- Yeah, I don't know quite what happened there.
0:07:06 > 0:07:10Next door, Jodie is making good progress with the guacamole.
0:07:12 > 0:07:15While Wayne preps the ingredients for the fajitas.
0:07:15 > 0:07:19What am I going to put in to make it spicy?
0:07:19 > 0:07:21- Chillies, darling.- Chillies.
0:07:21 > 0:07:23- Wayne...- Yeah?
0:07:23 > 0:07:27What do you know about South American food?
0:07:27 > 0:07:29I don't normally eat this kind of food ever.
0:07:29 > 0:07:31Even the language I don't understand.
0:07:31 > 0:07:35I might call a taco a fajita or a burrita.
0:07:35 > 0:07:38Or a burrito a taco or fajita. It's complicated.
0:07:38 > 0:07:40Is this the start of a dance?
0:07:40 > 0:07:42It could be, couldn't it?
0:07:42 > 0:07:45It could be a new style. BOTH: Taco, fajita, burrita.
0:07:45 > 0:07:47Burrita, taco, fajita.
0:07:47 > 0:07:49LAUGHING: Very good.
0:07:49 > 0:07:51Are you going to work under your partner's lead?
0:07:51 > 0:07:54Oh, yes, definitely. I'm under her already, she so tall.
0:07:54 > 0:07:57- And I'm so small.- You are happy for Jodie to take the lead?
0:07:57 > 0:08:00Yes. Absolutely. If there are two leaders, it never happens anyway.
0:08:03 > 0:08:05We are at the Olympic Park, Charlie!
0:08:05 > 0:08:08I've always wanted to be in one of these vans.
0:08:08 > 0:08:11Charlie's marinade is finally ready.
0:08:11 > 0:08:14I just think I'm overwhelmed with it all at the moment.
0:08:14 > 0:08:16That looks lovely, Charlie.
0:08:16 > 0:08:19Total panic, you know, total panic.
0:08:19 > 0:08:21- Hello guys.- Hey.- Hey.
0:08:21 > 0:08:25Charlie, forgive me, but when John announced who was doing what food,
0:08:25 > 0:08:27you looked really disappointed.
0:08:27 > 0:08:31I did. Pan-Asian food kind of scares me a little bit.
0:08:31 > 0:08:33How do you feel now you are under way? Cos you look a lot different.
0:08:33 > 0:08:36Yeah. I think we've got more of a plan.
0:08:36 > 0:08:38I think Sophie is the right person to be with.
0:08:38 > 0:08:40Nothing gets her in a flap.
0:08:40 > 0:08:42This, to me, looks like a very strong team.
0:08:42 > 0:08:44Do you expect to beat the other two?
0:08:44 > 0:08:47We are going to beat them, and we are going to beat them hands down.
0:08:47 > 0:08:51There are going to be huge queues on this side and nothing over there.
0:08:51 > 0:08:53GREGG CHEERS
0:08:57 > 0:09:00Normally when I do a fajita, I get those little packs,
0:09:00 > 0:09:03I tear open a thingy and marinate the chicken.
0:09:03 > 0:09:08So I'm just throwing some things in that I think should be there.
0:09:08 > 0:09:11- Paprika.- Have you got garlic? Shall I do these garlics?
0:09:11 > 0:09:15- Stick some in the chicken, angel. - Right, OK. I'll get a spoon.
0:09:15 > 0:09:18JOHN: Wayne and Jodie are an interesting mixture.
0:09:18 > 0:09:22Because Jodie just tells Wayne what to do.
0:09:22 > 0:09:26- Honey, do you think this is enough garlic?- Yep, don't kill it.
0:09:26 > 0:09:27And Wayne does it.
0:09:27 > 0:09:30- I've just sprinkled it over the surface.- Yeah, yeah, no more.
0:09:30 > 0:09:32- That's enough. Shall I mix it?- Yeah.
0:09:32 > 0:09:35Charlie and Sophie are being quite clever with their dishes,
0:09:35 > 0:09:37cos they are cooking dishes that people know.
0:09:37 > 0:09:40The issue now for those guys is making sure they've got
0:09:40 > 0:09:42lots and lots of flavouring.
0:09:44 > 0:09:47- The prep is intense, isn't it?- Yeah.
0:09:47 > 0:09:49Your first hour has gone, guys.
0:09:49 > 0:09:53- The first hour is gone already. - I would push if I was you.
0:09:56 > 0:10:00On the other team, with the chicken for the fajitas prepped
0:10:00 > 0:10:05Jodie starts to make the refried beans to top the sweet potato dish.
0:10:05 > 0:10:07This is going to cook for as long as possible.
0:10:07 > 0:10:10But they still have to make the pork dish...
0:10:10 > 0:10:11We've got to get roasting these.
0:10:11 > 0:10:13I've got to get it on. That's the main thing.
0:10:13 > 0:10:16..and start Wayne's South American paella from scratch.
0:10:16 > 0:10:19- You do the cream corn.- I've got to do two lots of the paella.
0:10:19 > 0:10:23- And we put the chicken there. - We've only got two rings.
0:10:23 > 0:10:25- How are you doing, sunshine? - I don't know where we are.
0:10:25 > 0:10:27I know we've got very little time
0:10:27 > 0:10:30and I've got to get the rice with the fish on now.
0:10:30 > 0:10:33But I can't get mine on until she has finished hers.
0:10:33 > 0:10:35- Right. - Cos we've only got two burners.
0:10:35 > 0:10:39- That's right, isn't it, darling?- Yes. - If you are going to run out of time
0:10:39 > 0:10:42and you have to compromise these dishes, have you worked out how?
0:10:42 > 0:10:45No, that doesn't come into my dictionary really, compromise.
0:10:45 > 0:10:47We are going to get it done.
0:10:47 > 0:10:50Do you know what is a lot worse than simple food? No food at all.
0:10:54 > 0:10:58I've got serious reservations about the South American caravan.
0:11:00 > 0:11:03Jodie, I think, may have to be less ambitious with her dishes
0:11:03 > 0:11:05if she's going to get this out in time.
0:11:07 > 0:11:09Charlie is now working on the pad Thai.
0:11:09 > 0:11:12- There is still a lot to do. - Lot to do.
0:11:12 > 0:11:16While Sophie is making the chilli satay sauce for her prawn skewers.
0:11:16 > 0:11:18What does it taste like?
0:11:19 > 0:11:20- Mmm.- Mmm.
0:11:21 > 0:11:24Jodie is also chopping chillies.
0:11:24 > 0:11:27I don't know if these are stinkingly hot or not.
0:11:31 > 0:11:33Wow, that's hot!
0:11:33 > 0:11:34SHE SHRIEKS
0:11:36 > 0:11:38- That's hot!- Is it? - Where is the water?
0:11:39 > 0:11:41- Oh, these chillies are hot.- Wooo!
0:11:42 > 0:11:44# Burning with ecstasy
0:11:44 > 0:11:46Woo-hoo!
0:11:46 > 0:11:47# All right... #
0:11:47 > 0:11:48My mouth is on fire.
0:11:48 > 0:11:50HE CLICKS TONGUE
0:11:50 > 0:11:52- Here you are, eat this. - They won't be able to eat it.
0:11:52 > 0:11:54Oh, chicken satay!
0:11:54 > 0:11:55SHE LAUGHS
0:11:55 > 0:11:57Scotch bonnet, have you put much in or not?
0:11:57 > 0:12:00- Is that what that was, a scotch bonnet?- Yeah.
0:12:00 > 0:12:01That was evil.
0:12:01 > 0:12:02HE CLEARS THROAT
0:12:02 > 0:12:04I've got to cool that down.
0:12:04 > 0:12:07I can't feel my lips.
0:12:07 > 0:12:09THEY LAUGH
0:12:09 > 0:12:10Oh, God!
0:12:10 > 0:12:13I honestly can't feel my lips.
0:12:13 > 0:12:14HE CHUCKLES
0:12:14 > 0:12:15Uh-oh.
0:12:20 > 0:12:22Not long till lunch.
0:12:22 > 0:12:26I wouldn't mind them stepping the rhythm up a little bit.
0:12:26 > 0:12:28A few more beats per minute I would prefer.
0:12:29 > 0:12:32SOPHIE: God, this is amazing, isn't it, this stuff?
0:12:32 > 0:12:35With an hour to go, Sophie has made her tofu,
0:12:35 > 0:12:40mushroom and carrot filling and can start to assemble the spring rolls.
0:12:40 > 0:12:43I'm going to do these with the deep fryer.
0:12:43 > 0:12:45Then fresh ones that you don't cook.
0:12:45 > 0:12:47We'll get it all done, won't we, Charlie?
0:12:47 > 0:12:49I can feel you are doing an amazing job.
0:12:50 > 0:12:54- Wayne?- Yeah?- We need to get the fish on now. Just come and kick me off.
0:12:54 > 0:12:57Wayne finally starts the rice for the paella
0:12:57 > 0:13:01but he needs to prep his fish at the same time.
0:13:01 > 0:13:03We've got to skin these and I don't know how to.
0:13:06 > 0:13:09- I can't do this.- OK. - I'm just going to leave them on.
0:13:09 > 0:13:11Uh... Do you want me to do it?
0:13:12 > 0:13:16- I'm going to use...- I'm just going to use them as they are.
0:13:17 > 0:13:21JOHN: I can smell something burning, Wayne! Your rice is burning.
0:13:23 > 0:13:27- That's burning. You better be quick, look. WAYNE:- Well, quite.
0:13:27 > 0:13:29I think this has had it, guys. I'm sorry to tell you.
0:13:29 > 0:13:30- What, the rice?- Yeah.
0:13:30 > 0:13:32With the South American van in meltdown...
0:13:32 > 0:13:37- OK, get another one on now. - We haven't got any more rice.
0:13:37 > 0:13:39..Sophie is also feeling the pressure.
0:13:39 > 0:13:42- How long have we got, Charlie? - Less than 40 minutes.
0:13:45 > 0:13:49These are never ending prawns sticks. I hope they are popular.
0:13:49 > 0:13:51I've only got about 120 to go.
0:13:55 > 0:13:56- Wayne?- Yes?
0:13:56 > 0:13:58You need to be able to get this rice out of here
0:13:58 > 0:14:02because the bottom is burnt but the rice is salvageable.
0:14:02 > 0:14:04Right, now look.
0:14:04 > 0:14:07You are lucky. If you taste this rice... Taste it.
0:14:07 > 0:14:09- It's not burnt.- Right.- Right?- Yep.
0:14:09 > 0:14:12- This one is all right, this pan. - Right, yes.- This one is mullered.
0:14:12 > 0:14:14But what you're going to do...
0:14:14 > 0:14:16- Take the top bits off. - Take the top off it.- Yeah.
0:14:16 > 0:14:18And then continue to make the rest of the dish.
0:14:18 > 0:14:20Get this stuff out of here quickly, OK.
0:14:20 > 0:14:23- But don't get the bottom bit that's burnt.- Right, OK.
0:14:23 > 0:14:25- Quick, quick, quick. Go, go, go! - Yeah, yeah, yeah.
0:14:30 > 0:14:34The latest plan is to save the rice, cos we haven't burnt it all.
0:14:34 > 0:14:36It's all gone a bit Pete Tong.
0:14:36 > 0:14:40We've just got to get our heads down now and stop messing around.
0:14:40 > 0:14:43There's now just 15 minutes till lunch,
0:14:43 > 0:14:45and the guests are starting to arrive.
0:14:45 > 0:14:48I've never had street food before. I'm quite excited really.
0:14:48 > 0:14:49Really excited to try these.
0:14:49 > 0:14:52Looking forward to trying lots of different types of food.
0:14:52 > 0:14:56- SINGSONG:- These are not going to be ready on time. La-la-la-la!
0:15:01 > 0:15:03Not long till lunch.
0:15:03 > 0:15:06Our two vans are in different states of disarray.
0:15:06 > 0:15:09I put too much soy sauce in this first batch.
0:15:09 > 0:15:11Charlie and Sophie, they could be OK.
0:15:11 > 0:15:13But they're going to have to get organised...
0:15:13 > 0:15:14Oh, come on!
0:15:14 > 0:15:18..and somehow or other, make their food look appealing.
0:15:20 > 0:15:23We might make it. We might make it. Fish going in.
0:15:26 > 0:15:29Right, I think I've got to get this pork belly out.
0:15:29 > 0:15:32Jodie's realised she's going to have to put her foot on that peddle.
0:15:32 > 0:15:34Here we are, darling.
0:15:34 > 0:15:36..and go like a racing driver.
0:15:36 > 0:15:38Because otherwise it's not going to be out.
0:15:38 > 0:15:42I've never done this in my life. Wayne, are you all right?
0:15:43 > 0:15:44Wayne?
0:15:46 > 0:15:48No news is good news, I suppose.
0:15:50 > 0:15:53I don't want to worry any of you but there is a crowd developing.
0:15:53 > 0:15:55And they're looking for their lunch.
0:15:55 > 0:15:59Oh my gosh, look at that! There's a lot of people there.
0:15:59 > 0:16:01No pressure.
0:16:01 > 0:16:02HE STIFFLES A SCREAM
0:16:05 > 0:16:08We've got creativity, and we've got variety.
0:16:08 > 0:16:12I just don't know whether we're going to have it done by lunch time.
0:16:13 > 0:16:15I can't lift that.
0:16:15 > 0:16:16No, I can't lift it.
0:16:18 > 0:16:20HE SIGHS
0:16:20 > 0:16:22Ow!
0:16:30 > 0:16:33- Look alive, darling. - Yes.- Smile on your face.- Yes.
0:16:33 > 0:16:36- Tits and teeth.- Tits and teeth. Yes. That's it, darling.
0:16:36 > 0:16:40What would you like from our cuisine, our wonderful dishes here?
0:16:43 > 0:16:48In the South American van, Jodie and Wayne have made roast pork
0:16:48 > 0:16:53topped with creamed corn, chicken fajitas and fish paella.
0:16:54 > 0:16:58And a vegetarian option of roasted sweet potato
0:16:58 > 0:17:00topped with refried beans.
0:17:00 > 0:17:04All served with guacamole, chilli salsa and a sour cream dip.
0:17:06 > 0:17:11In the Asian van, Sophie and Charlie have made chicken pad Thai noodles,
0:17:11 > 0:17:14green curry prawns skewers with a cucumber salad
0:17:14 > 0:17:16and spicy satay sauce,
0:17:16 > 0:17:19sticky chicken wings and green papaya salad,
0:17:19 > 0:17:23and one fried, one fresh vegetarian spring roll.
0:17:26 > 0:17:28Here they come. Oh, no.
0:17:28 > 0:17:29Oh, no.
0:17:31 > 0:17:35- Hi.- Hello, you all right?. - Welcome to the...- Mexican cuisine.
0:17:35 > 0:17:39- South American cuisine.- Excellent. How are we?- How can we help you?
0:17:39 > 0:17:41I'd love some fajitas, please.
0:17:41 > 0:17:43- Veggie spring roll, please. - Veggie spring roll.
0:17:43 > 0:17:45- Would you like one of these? - Yes, please.
0:17:45 > 0:17:47Look at those noodles.
0:17:47 > 0:17:48Wooo!
0:17:48 > 0:17:50Dinner is served.
0:17:52 > 0:17:55- Could I have a little of everything? - Yes, you may.
0:17:55 > 0:17:59- A little taste.- A little taste. - A little taster menu.
0:18:00 > 0:18:02- Do you want pork, my love? - Yes, please.- Yeah?
0:18:04 > 0:18:07- I think that's everything.- Thank you very much.- Lovely, thank you.
0:18:14 > 0:18:17I've got Wayne's spicy fish dish, which is gorgeous.
0:18:17 > 0:18:20Chicken fajita, which is absolutely yummy.
0:18:20 > 0:18:25Guacamole and refried beans. It's really gorgeous. Really like it.
0:18:26 > 0:18:29I got the pork from the South American van. Very nice.
0:18:29 > 0:18:33Had the creamed corn as well, which is gone cos it's very nice.
0:18:33 > 0:18:37- Fantastic.- Absolutely brilliant. - Fantastic.- Really good.- Really good.
0:18:37 > 0:18:39- Very tasty.- The sweetcorn - amazing.
0:18:40 > 0:18:44This is really good. It's tasty. It's flavoursome. It's what I expected.
0:18:50 > 0:18:51Fantastic.
0:18:53 > 0:18:54This is Jodie and Wayne.
0:18:54 > 0:18:58Actually, three of them are Jodie and the fish and rice is Wayne.
0:18:58 > 0:19:00I think they've done a pretty good job.
0:19:04 > 0:19:06There are some really delicious things here.
0:19:06 > 0:19:08Really sharp, sweet, well made guacamole.
0:19:08 > 0:19:11My favourite thing is the sweet potato with the refried beans.
0:19:11 > 0:19:14The pork with sweetcorn is absolutely delicious.
0:19:14 > 0:19:17I also really like the flavour in Wayne's rice and fish.
0:19:22 > 0:19:26Halfway through lunch and the Asian food is also proving popular.
0:19:26 > 0:19:28What can I get you, sir?
0:19:28 > 0:19:31- Everything, if possible. - A bit of everything.
0:19:32 > 0:19:35- How about a prawn on a stick?- OK.
0:19:35 > 0:19:38- I've got a little bit of prawn.- And chicken wings would be great as well.
0:19:38 > 0:19:42- Chicken wings as well, OK.- We've got a big basketball match this afternoon
0:19:42 > 0:19:44so we want to make sure we've got all the right ingredients.
0:19:44 > 0:19:46This is power food, this is.
0:19:47 > 0:19:50- There you go. I think that's a bit of everything.- Thank you.
0:19:57 > 0:20:01The satay prawns are lovely. Fresh, spicy, excellent.
0:20:01 > 0:20:05I've got chicken pad Thai, which is, again, lovely.
0:20:08 > 0:20:09Loving the salad. It's superb.
0:20:11 > 0:20:14I have the two vegetarian spring rolls. They are really, really nice.
0:20:14 > 0:20:17Looks amazing. I really, really enjoyed it.
0:20:17 > 0:20:21I had some chicken wings and I thought it was amazing.
0:20:21 > 0:20:23One of the best dishes I've ever had.
0:20:27 > 0:20:29This is Sophie and Charlie. Brilliant.
0:20:29 > 0:20:32John, it looks like proper street food. It's fantastic.
0:20:38 > 0:20:42An Asian feast, mate. An absolute feast.
0:20:42 > 0:20:45I love those prawns with the green curry round the outside,
0:20:45 > 0:20:47the satay sauce and the cucumber. That's lovely.
0:20:47 > 0:20:51And I really like the chicken and the salad together on the plate.
0:20:51 > 0:20:55The power they've got in the sweet chilli sauce and in the satay
0:20:55 > 0:20:57and the sauce for the sticky chicken is triumphant.
0:20:57 > 0:20:59This is a job well done.
0:21:02 > 0:21:04- Thank you.- That's all right.
0:21:04 > 0:21:08This is going to have to be the last one, I'm afraid. I'm so sorry.
0:21:10 > 0:21:12OK, this is the last of the pad Thai coming up.
0:21:12 > 0:21:15We've got no more pork, no more chicken.
0:21:15 > 0:21:17That's lovely. Thanks very much.
0:21:17 > 0:21:20That's all we've got left. We've sold out. Congratulations.
0:21:20 > 0:21:22- Congratulations! - It went really quickly.
0:21:22 > 0:21:24- Look at their line as well. - I feel bad that...
0:21:24 > 0:21:28- JODIE:- There you go.- Fabulous. Thank you.- Good, thank you.
0:21:28 > 0:21:29Hurrah!
0:21:29 > 0:21:35- We did amazingly. - We've got nothing left.- Well done.
0:21:35 > 0:21:37Oh, dear.
0:21:37 > 0:21:38- I'm knackered.- Ooh!
0:21:46 > 0:21:50Weeks ago, these four would not believe that they could achieve
0:21:50 > 0:21:52what they've achieved today.
0:21:54 > 0:21:57Two great teams. Jodie commanded.
0:21:57 > 0:21:59Wayne definitely became Jodie's workhorse.
0:21:59 > 0:22:01They ended up with four really good dishes.
0:22:02 > 0:22:04That was quite full-on.
0:22:04 > 0:22:08It was very nice and relaxed in the beginning then it all
0:22:08 > 0:22:10kind of went to pot.
0:22:10 > 0:22:13It went crazy and stressful, then we managed to get everything out.
0:22:13 > 0:22:14Yay!
0:22:16 > 0:22:20I can't believe I've just done another challenge. It's incredible.
0:22:20 > 0:22:22And I'm here to tell the tale.
0:22:22 > 0:22:25The fact is, we got it on plates for over 100 people.
0:22:25 > 0:22:26It's just phenomenal.
0:22:29 > 0:22:30What a buzz is that!
0:22:32 > 0:22:37Charlie and Sophie, what an amazing array. Incredible.
0:22:37 > 0:22:40From satays through to pad Thai. Absolutely brilliant.
0:22:42 > 0:22:45I feel quite elated, actually, at the moment.
0:22:45 > 0:22:48I think Sophie and I ended up working really well together.
0:22:51 > 0:22:54The first that I thought, oh, this is really hard.
0:22:56 > 0:23:00But we got it ready in time. That feels very satisfying.
0:23:02 > 0:23:05It's brilliant, this competition. It's hotting up.
0:23:05 > 0:23:09After the next challenge, we'll know who our final three are.
0:23:10 > 0:23:13One more test to come.
0:23:13 > 0:23:17The sort of test that strikes fear into the heart of any good cook -
0:23:17 > 0:23:18the critics.
0:24:10 > 0:24:15Welcome back. No doubt about today, it's a big day. It's crunch time.
0:24:18 > 0:24:21You are cooking today for John and I
0:24:21 > 0:24:26and three of the most respected food critics in the industry.
0:24:31 > 0:24:35In that room will be ..Charles Campion...
0:24:36 > 0:24:38Tracey MacLeod...
0:24:39 > 0:24:41..and William Sitwell.
0:24:42 > 0:24:45They know their stuff. Get it right.
0:24:46 > 0:24:51Two courses from each of you. One hour and 15 minutes.
0:24:52 > 0:24:56At the end of this, one of you will leave the competition.
0:24:58 > 0:25:01I wish you all the very best of luck.
0:25:01 > 0:25:02Let's cook.
0:25:10 > 0:25:13Today we find our final three.
0:25:13 > 0:25:17Today isn't about playing it safe or getting through the round,
0:25:17 > 0:25:20today is about cooking to thrill.
0:25:20 > 0:25:22It's about laying down a marker.
0:25:23 > 0:25:24This is the sort of cook I am.
0:25:29 > 0:25:33Charlie is an adventurous cook with a great deal of skill
0:25:33 > 0:25:35who is growing throughout the competition.
0:25:36 > 0:25:40Today is a big day. It's going down to the final three.
0:25:43 > 0:25:46I'm sure everybody has a big enough ego to be able to,
0:25:46 > 0:25:48to want to be in that last three. Of course we do.
0:25:50 > 0:25:52What are your two dishes?
0:25:52 > 0:25:55For the main we've got a saddle of lamb with lamb's tongue,
0:25:55 > 0:25:57a little bit of goat's curd and bagna cauda.
0:25:57 > 0:25:58What's bagna cauda?
0:25:58 > 0:26:02It's basically milk, anchovies and garlic, which is
0:26:02 > 0:26:05reduced down in a kind of mayonnaise. It'll be quite wet.
0:26:05 > 0:26:09For my dessert, a chocolate hotpot with banana and maple ice cream.
0:26:09 > 0:26:12- These are complex dishes. All in an hour and 15 minutes.- Yep.
0:26:12 > 0:26:14- That's doable.- It's doable? - It's doable.
0:26:14 > 0:26:17You're hoping this is going to lick the opposition.
0:26:17 > 0:26:18You've got to just push it.
0:26:18 > 0:26:22I've done so much so far and I just want to see if it works.
0:26:22 > 0:26:25- If it doesn't work, you are out the competition.- Exactly.
0:26:25 > 0:26:27So there you go. Go with a bang.
0:26:27 > 0:26:29- Good luck, Charlie.- Thanks. I need it.
0:26:33 > 0:26:36Charlie today is playing with dangerous combinations.
0:26:38 > 0:26:41We've got salty goat's curd. We've got salty tongues.
0:26:43 > 0:26:45And salty sauce.
0:26:45 > 0:26:47Will the lamb survive amongst it all?
0:26:47 > 0:26:48I'm not quite sure.
0:26:49 > 0:26:52A dessert like a chocolate pot, which is rich,
0:26:52 > 0:26:56needs something almost sour.
0:26:56 > 0:27:01A banana ice cream with maple syrup is going to be
0:27:01 > 0:27:04the thickest, sweetest thing ever.
0:27:07 > 0:27:10Jodie Kidd is a worker.
0:27:12 > 0:27:14Throughout this competition
0:27:14 > 0:27:16she has also delivered some great, great food.
0:27:18 > 0:27:22I've been thinking so much about today I'm exhausted.
0:27:22 > 0:27:25You have to, of course, up your game.
0:27:25 > 0:27:27There's a lot that can go wrong.
0:27:27 > 0:27:30If it goes right, I think it's enough to maybe impress.
0:27:31 > 0:27:34- Jodie?- Yes?- You've got a lot of stuff going on here.
0:27:34 > 0:27:39An awful lot of stuff. That's why I'm absolutely shaking like a leaf.
0:27:39 > 0:27:45- What are you making for us?- A rump of lamb on a pea and mint puree.
0:27:45 > 0:27:51- Then I'm doing a tarragon and goat's cheese fritter.- Is there a sauce?
0:27:51 > 0:27:53Yes. The most important bit, sorry.
0:27:53 > 0:27:56Morel mushroom and button mushroom sauce.
0:27:56 > 0:28:01Then I'm going to do a kind of deconstructed rhubarb cheesecake.
0:28:01 > 0:28:06I've got a feeling this competition is as much about you pushing
0:28:06 > 0:28:10yourself as hard as possible as it is presenting beautiful food.
0:28:10 > 0:28:14It is. It's a big test. But that's how I live life.
0:28:14 > 0:28:17Every so often, there is probably an unnecessary thing on your plate.
0:28:17 > 0:28:20- Yes.- Is there unnecessary things today?- No.
0:28:20 > 0:28:23- OK.- I promise you. - Good luck.- Thank you.
0:28:26 > 0:28:29Jodie is absolutely going for it.
0:28:29 > 0:28:33Rump of lamb, pea puree, goat's cheese - which I love.
0:28:33 > 0:28:38We've got a mushroom sauce, asparagus, and we've got carrots.
0:28:38 > 0:28:40It just seems a little bit too much for me.
0:28:42 > 0:28:45Dessert is a deconstructed rhubarb cheesecake.
0:28:46 > 0:28:49As long as it's sweet and sharp and sour and spicy,
0:28:49 > 0:28:51all in equal measures, I'll be really happy.
0:28:55 > 0:28:5830 minutes gone. 30 minutes for your first course.
0:29:00 > 0:29:02Sophie's presentation is stunning.
0:29:04 > 0:29:06Her touch is exceptional.
0:29:08 > 0:29:11Today, Sophie, two courses. Absolute perfection.
0:29:11 > 0:29:14And no weird flavour combinations.
0:29:18 > 0:29:22To cook for these critics is a great honour.
0:29:22 > 0:29:23SHE SIGHS
0:29:23 > 0:29:28I hope they don't gnash their critical teeth too harshly.
0:29:29 > 0:29:31Sophie, you have the look of someone
0:29:31 > 0:29:34who has given themselves a lot to do.
0:29:34 > 0:29:37I don't know if I've done too much. I hope I've done just right.
0:29:37 > 0:29:40What are your dishes for me, John and the critics?
0:29:40 > 0:29:45You are going to get some sea bream on a pea puree with
0:29:45 > 0:29:49cauliflower fritters and a citrus radish thing.
0:29:49 > 0:29:51On a day like today of such importance,
0:29:51 > 0:29:54why would you do a main course this unusual?
0:29:54 > 0:29:58I'm hoping that when you see it, the bits belong to each other
0:29:58 > 0:30:01and you won't go, that's just a load of bits. I'm hoping.
0:30:01 > 0:30:03Dessert?
0:30:03 > 0:30:07Dessert is a poached pear with vanilla creme anglaise.
0:30:07 > 0:30:10- You've still got a lot of work to do, haven't you?- Yeah, I have.
0:30:10 > 0:30:11I can't talk to you any more.
0:30:14 > 0:30:17We know that Sophie likes unusual flavours.
0:30:17 > 0:30:20That main course is dangerous as you like.
0:30:20 > 0:30:23I tell you what, if it works I'm going to be really impressed.
0:30:24 > 0:30:27Dessert - she's got that absolutely right.
0:30:27 > 0:30:29Poached pear sitting in custard. Yum.
0:30:34 > 0:30:37Wayne is our least experienced cook.
0:30:37 > 0:30:38Oh!
0:30:38 > 0:30:41But if he sets his mind to something, he can achieve anything.
0:30:43 > 0:30:47I feel very alarmed about cooking for restaurant critics.
0:30:48 > 0:30:50Season well.
0:30:51 > 0:30:54This is heavy-duty stuff. This is the real McCoy.
0:30:56 > 0:30:58Wayne Sleep, you have upon your bench
0:30:58 > 0:31:00my favourite fish in the whole land.
0:31:00 > 0:31:05It's poached turbot with Swiss chard and green goddess mayonnaise.
0:31:05 > 0:31:07What is green goddess mayonnaise?
0:31:07 > 0:31:12It's mayonnaise but then you add herbs to make it green.
0:31:12 > 0:31:15- As many as you like. Any different varieties.- And your dessert?
0:31:15 > 0:31:22Lemon posset with Iranian pistachio nuts and crystallised rose petals.
0:31:22 > 0:31:26- But you've got a biscuit up there. - Yes, and shortbread biscuits.
0:31:26 > 0:31:29Wayne Sleep, you never ever cease to amaze me.
0:31:29 > 0:31:30HE SIGHS
0:31:30 > 0:31:32- Cos your menu sounds delicious. - Well...
0:31:32 > 0:31:34How many times have you cooked these dishes?
0:31:34 > 0:31:37I've cooked it three quarters, more or less. Nearly once.
0:31:37 > 0:31:38GREGG LAUGHS
0:31:38 > 0:31:40- Did you run out of time?- Yeah.
0:31:40 > 0:31:42THEY LAUGH
0:31:42 > 0:31:45How can you only have ever three-quarter cooked a dish?
0:31:45 > 0:31:48Well, quite easily because it took so long.
0:31:48 > 0:31:50Critics today, Wayne, how are you feeling?
0:31:50 > 0:31:53It would be fantastic if the dish turns out great,
0:31:53 > 0:31:56but so far I'm sort of struggling along the way a bit.
0:31:56 > 0:31:59- Yes, we haven't got chard made. We haven't got green goddess made.- No.
0:31:59 > 0:32:02- And you haven't got long to go. - No, that's right.- Good luck.
0:32:02 > 0:32:05- Thank you very much. - Work hard, Wayne.- Yep, I will.
0:32:07 > 0:32:11Wayne Sleep's poached turbot is the sort of thing that
0:32:11 > 0:32:12I would love to order.
0:32:12 > 0:32:16But compared to all the other contestants, it's relatively simple.
0:32:18 > 0:32:21Dessert - lemon posset with pistachio nuts,
0:32:21 > 0:32:25rose petals and a shortbread biscuit. What's not to like?
0:32:27 > 0:32:28But can he get the work done?
0:32:32 > 0:32:34Just 20 minutes.
0:32:53 > 0:32:56I always call it like it is.
0:32:56 > 0:32:58If it's good, I'd like to think I'd say so.
0:32:58 > 0:33:02If it's not good, I might say that as well.
0:33:09 > 0:33:12These are all successful alpha people
0:33:12 > 0:33:16and I want to see some really confident alpha food.
0:33:24 > 0:33:27Too often people try and overstretch themselves.
0:33:29 > 0:33:31You just want to have a decent plate of food.
0:33:31 > 0:33:33I don't think that's too much to ask for.
0:33:36 > 0:33:40What have I got to do next? I've got to do, I've got to do...
0:33:41 > 0:33:43OK, here we go.
0:33:46 > 0:33:50Charlie is doing for us saddle of lamb with lamb's tongue,
0:33:50 > 0:33:52goat's curd and bagna cauda.
0:33:54 > 0:33:56This is very promising.
0:33:56 > 0:33:59I'm very fond of dishes that include the tongue of lamb.
0:33:59 > 0:34:01Two minutes, Charlie.
0:34:01 > 0:34:03I like the sound of Charlie's menu.
0:34:03 > 0:34:06Goat's curd and then the bagna cauda.
0:34:06 > 0:34:09Strong flavours of anchovy and garlic.
0:34:09 > 0:34:11It's the menu of a confident chef, isn't it?
0:34:11 > 0:34:13- I'm shaking.- We can see.
0:34:15 > 0:34:17OK, I'm ready to go. OK.
0:34:17 > 0:34:21Well done, Charlie. Straight back for your dessert, please.
0:34:25 > 0:34:29All this effort for you guys. I'm terrified of you lot.
0:34:31 > 0:34:35Charlie has made roast lump of lamb with a garlic and
0:34:35 > 0:34:39anchovy bagna cauda sauce, served with sprouting broccoli,
0:34:39 > 0:34:41topped with Parmesan shavings,
0:34:41 > 0:34:45lamb's tongue, goat's curd and a lamb jus.
0:34:45 > 0:34:47Thank you very much. Enjoy.
0:34:50 > 0:34:53There are two things that I noticed immediately,
0:34:53 > 0:34:55apart from the fact that it's not very elegant.
0:34:55 > 0:34:56The lamb looks beautifully cooked.
0:34:56 > 0:34:59And the gravy, the jus, looks a bit thin.
0:35:08 > 0:35:10I think Charlie has done a really good job.
0:35:10 > 0:35:13I think the lamb is almost the perfect piece of lamb.
0:35:13 > 0:35:16It's got a really delicious flavour.
0:35:16 > 0:35:21I really like the bagna cauda, which is not too clamorous and over fishy.
0:35:21 > 0:35:23The curd brings everything together.
0:35:23 > 0:35:26It's nice to see the lamb's tongue making an appearance.
0:35:26 > 0:35:29It would be nicer, I think, a little bit less cooked.
0:35:37 > 0:35:41I love the tongue. I like the crispy fat. I like the anchovy sauce.
0:35:41 > 0:35:43I tell you what, does it for me.
0:35:45 > 0:35:4715 minutes, Charlie.
0:35:47 > 0:35:50I can do this. I can do this. I can do this.
0:35:50 > 0:35:52- Just breathe. OK. - Breathing, breathing.
0:35:52 > 0:35:54Seriously, drop your shoulders and breathe.
0:35:54 > 0:35:56Just count to 20 and you will be fine.
0:35:56 > 0:35:57CHARLIE EXHALES
0:35:58 > 0:36:03Dessert - chocolate hotpot with frozen banana cream.
0:36:04 > 0:36:07There's a few nice words there, aren't there?
0:36:07 > 0:36:12Chocolate, hotpot, frozen banana cream, it sounds all right to me.
0:36:14 > 0:36:16Oh, come on, work!
0:36:16 > 0:36:19Charlie's dessert, the chocolate hotpot, could be a wonderful,
0:36:19 > 0:36:23delicate little treat or it could be the kind of thing you might
0:36:23 > 0:36:25get on a children's menu.
0:36:26 > 0:36:29I hope Charlie will have done something a bit delicate with it.
0:36:31 > 0:36:33You've got three minutes left, Charlie.
0:36:35 > 0:36:37OK.
0:36:39 > 0:36:41- Happy, Charlie?- Yeah, I think so.
0:36:41 > 0:36:45I don't know, I've never cooked them in these ramekins so I don't know.
0:36:45 > 0:36:47That's the other risk.
0:36:47 > 0:36:49I'm impressed you got it all done.
0:37:02 > 0:37:04It's chocolate hotpot.
0:37:04 > 0:37:07It should be all nice, soft and gooey in the middle.
0:37:07 > 0:37:11- And banana ice cream with maple syrup. OK, enjoy.- Thank you.
0:37:20 > 0:37:24Mine is almost completely liquid inside. It's fine. It tastes fine.
0:37:24 > 0:37:26The flavours are good.
0:37:26 > 0:37:31It's just not really very ambitious and not particularly well executed.
0:37:31 > 0:37:33The banana ice cream was fine.
0:37:33 > 0:37:36I'm just left feeling very slightly disappointed.
0:37:39 > 0:37:42Whoa, whoa, whoa. The chocolate pot is not cooked the middle.
0:37:42 > 0:37:44The outside is lovely.
0:37:47 > 0:37:50This doesn't quite work for me. Lovely flavours on the chocolate pot
0:37:50 > 0:37:52but the texture is wrong because it has not set.
0:37:52 > 0:37:55The ice cream is a wonderful soft ice cream texture,
0:37:55 > 0:37:58but I don't like the flavour because it's far too rich and sweet for me.
0:38:00 > 0:38:02HE SIGHS
0:38:08 > 0:38:12Feeling deflated. Somehow managed to get it on the plate.
0:38:14 > 0:38:15I think I did an OK job.
0:38:15 > 0:38:19I think I made a few mistakes which really put me under the kibosh.
0:38:21 > 0:38:24- How is that looking, Jodie? - Perfect.- Perfect.
0:38:25 > 0:38:29Jodie's main course is roast rump of lamb with new season morel
0:38:29 > 0:38:33sauce, English asparagus and goat's cheese fritters.
0:38:33 > 0:38:36She's got quite a lot she's got to do there.
0:38:37 > 0:38:38Looking good.
0:38:40 > 0:38:44I wonder if the goat's cheese fritter is not a fritter too far.
0:38:44 > 0:38:46Those dishes are due out now.
0:38:50 > 0:38:51You are about a minute over.
0:38:51 > 0:38:53They won't mind as long as it's delicious.
0:38:53 > 0:38:55It's not how it was supposed to look.
0:38:59 > 0:39:02Hello. How are you? Sorry I'm a bit late.
0:39:05 > 0:39:11We have a rump of lamb on a pea and mint puree.
0:39:11 > 0:39:15Then we've got tarragon and parsley goat's cheese fritters with some
0:39:15 > 0:39:20asparagus, carrots, and we've got a lovely morel gravy to go with it.
0:39:20 > 0:39:22I now have to run. Enjoy.
0:39:26 > 0:39:29Jodie has tried to bring some sophistication to this.
0:39:29 > 0:39:32There's certainly an attempt to be quite chef-y in her decoration.
0:39:39 > 0:39:42Where this dish lacks is unfortunately in a number of areas.
0:39:42 > 0:39:44The meat itself is not quite pink enough.
0:39:44 > 0:39:50The pea puree isn't bright, zingy and flavourful enough.
0:39:50 > 0:39:52The fritters are a little bit rubbery.
0:39:52 > 0:39:54There is not enough flavour in the morel sauce.
0:39:54 > 0:39:58All of that adds up to a disappointing dish.
0:39:58 > 0:40:01It's tricky because it looks like a nice
0:40:01 > 0:40:04and interesting plateful of food. It kind of lets you down.
0:40:09 > 0:40:11I can't taste the morels in the sauce,
0:40:11 > 0:40:13which I think is a bit of a sad fact.
0:40:13 > 0:40:16However, I love the lamb with the pea puree and the cheese.
0:40:16 > 0:40:19There is some great cooking here. I particularly love the fritter.
0:40:19 > 0:40:22But the puree is a disappointment. Not enough mint.
0:40:22 > 0:40:24And the sauce is a huge disappointment.
0:40:24 > 0:40:25It doesn't taste at all of morels.
0:40:34 > 0:40:37Dessert - deconstructed poached rhubarb cheesecake.
0:40:39 > 0:40:42What's the point in deconstructing dishes?
0:40:42 > 0:40:46Why can't they just live on the plate and look happily at you?
0:40:47 > 0:40:50It's a red rag to a restaurant critic, isn't it?
0:40:50 > 0:40:52The idea of deconstruction.
0:40:53 > 0:40:56But actually, if you're going to deconstruct any dessert,
0:40:56 > 0:40:59a cheesecake is the one you should do it with.
0:40:59 > 0:41:01So we should be forgiving.
0:41:01 > 0:41:04Two minutes, Jodie. I am falling in love with this cheesecake.
0:41:06 > 0:41:08That's nice.
0:41:08 > 0:41:09OK, Jodie, off you go.
0:41:09 > 0:41:12- Go on, Jodie!- Well done! - Go on, mate.
0:41:12 > 0:41:16I like that rhubarb, John. I like the look of that.
0:41:26 > 0:41:29We have poached rhubarb in grenadine.
0:41:29 > 0:41:32Rhubarb coulis with a cheesecake
0:41:32 > 0:41:35with some grated ginger nut biscuits.
0:41:35 > 0:41:38A little bit of a deconstructed rhubarb cheesecake.
0:41:41 > 0:41:44Taking the elements of a cheesecake and dolloping them
0:41:44 > 0:41:46on a plate doesn't really do it for me.
0:41:46 > 0:41:49I think it looks very pretty. I love the colours. To me, this is a
0:41:49 > 0:41:53bit more successful than the way the first course looked.
0:42:01 > 0:42:03There are some really nice flavours.
0:42:03 > 0:42:05It's a really nice, very eatable thing.
0:42:05 > 0:42:09The ginger biscuit is really nice but I'm just aching for more of it.
0:42:09 > 0:42:13This needed a proper biscuity base that a cheesecake
0:42:13 > 0:42:14gives you plenty of.
0:42:16 > 0:42:22Delicious! Ginger crumb, beautiful sharp but sweet rhubarb.
0:42:22 > 0:42:25And that cheesecake, beautiful. Little bit of sourness.
0:42:25 > 0:42:27That is delicious!
0:42:28 > 0:42:29And simple.
0:42:29 > 0:42:32The flavours are great. As delicious as it is, I think it needs texture.
0:42:34 > 0:42:35Oh, no!
0:42:37 > 0:42:42Oh, God! There are so many mistakes. No, who knows?
0:42:42 > 0:42:46I tried. I got everything out in time.
0:42:46 > 0:42:48I'm pleased. I'm pleased, I'm pleased...
0:42:48 > 0:42:49(I'm so tired.)
0:42:52 > 0:42:54- You've only got five minutes, Sophie.- Yes.
0:42:54 > 0:42:56You need to get your fish on, mate.
0:42:57 > 0:43:01She's doing as a main course sea bream fillets with pea puree,
0:43:01 > 0:43:04cauliflower fritters, citrus radishes and garlic mayo.
0:43:04 > 0:43:06SHE MUMBLES
0:43:06 > 0:43:10There is a lot that can go right if you are a brilliant cook.
0:43:10 > 0:43:12There is a lot that can go wrong.
0:43:12 > 0:43:14She's got to cook her sea bream fillets right.
0:43:14 > 0:43:16Then she's frying fritters.
0:43:16 > 0:43:19It's a bit of a kind of push me-pull you kind of main course.
0:43:19 > 0:43:20It leaves me slightly uneasy.
0:43:22 > 0:43:26Citrus radishes seems to come from completely left-field.
0:43:26 > 0:43:29I don't know. Could be great but she's really set herself
0:43:29 > 0:43:32a lot of different technical things to do.
0:43:32 > 0:43:36- What's that? - These are the strange radishes.
0:43:36 > 0:43:37Ah.
0:43:39 > 0:43:41I'm shaking now.
0:43:44 > 0:43:48- Right, what else has got to go on? - Just a little bit of this.
0:43:50 > 0:43:53- What's that? - Just a few black onion seeds.
0:43:55 > 0:43:57- Can we go?- Yep. OK.
0:44:00 > 0:44:03I'm knackered watching these guys today.
0:44:03 > 0:44:05Never seen contestants push themselves this much before.
0:44:06 > 0:44:08- Hey.- Hi.- Lovely to meet you.
0:44:13 > 0:44:16You've got some sea bream on pea puree,
0:44:16 > 0:44:21with cauliflower fritters, and radish in citrus.
0:44:21 > 0:44:24And some garlic mayo. Thank you.
0:44:26 > 0:44:29There is a real naturalness about this.
0:44:29 > 0:44:31And that is not an easy thing to achieve.
0:44:31 > 0:44:33I think it looks lovely.
0:44:38 > 0:44:41It's a really, really wonderful plate of food.
0:44:41 > 0:44:44The fish...I love it because it's soft and delicate.
0:44:44 > 0:44:47The texture of the pea puree is an absolute triumph.
0:44:47 > 0:44:51The fritters, I mean, the batter on that is absolutely perfect.
0:44:51 > 0:44:54You've got this amazing innovation of these citrusy radishes.
0:44:54 > 0:44:56And then the garlic mayonnaise.
0:44:56 > 0:45:00There is so much going on and it takes a massive amount of skill
0:45:00 > 0:45:04for someone to bring it all together in harmony and work.
0:45:04 > 0:45:08This is a dish I'd be very happy to have ordered in a restaurant.
0:45:08 > 0:45:09I think it's that good.
0:45:11 > 0:45:12That fish is cooked absolutely beautifully.
0:45:12 > 0:45:14The crispy skin is wonderful.
0:45:14 > 0:45:17The cauliflower fritters are absolutely delicious with that
0:45:17 > 0:45:18mayonnaise flavoured with garlic.
0:45:18 > 0:45:21I actually even like the taste of those radishes.
0:45:23 > 0:45:26Sophie, 15 minutes for pear and custard, please.
0:45:29 > 0:45:33Pears poached in port, red wine and blackberry liquor.
0:45:34 > 0:45:37Served with a vanilla pod creme anglaise.
0:45:40 > 0:45:43Why would you mix three drinks...
0:45:43 > 0:45:45to poach your pear in?
0:45:46 > 0:45:48I think it might be overcomplicated.
0:45:48 > 0:45:51Pears poached in red wine is one of the few
0:45:51 > 0:45:53things in the world I really don't like to eat.
0:45:57 > 0:46:02So, if Sophie can make me enjoy that dish then she will be onto a winner.
0:46:03 > 0:46:06I've got to confess, I doubted your presentation on this.
0:46:06 > 0:46:08I was very wrong. That's beautiful.
0:46:08 > 0:46:10Thanks, guys, so much for your help.
0:46:26 > 0:46:32For dessert you have a wine and port poached pear
0:46:32 > 0:46:34with vanilla creme anglaise.
0:46:34 > 0:46:36I hope you enjoy it.
0:46:38 > 0:46:40It's a thing of real beauty.
0:46:40 > 0:46:43Again, it's the sort of thing you might get in a really fancy,
0:46:43 > 0:46:45smart restaurant.
0:46:49 > 0:46:51Very nice.
0:46:51 > 0:46:57A nice pear, beautifully cooked, very nice custard,
0:46:57 > 0:47:01plenty of vanilla, little swirl of something sweet through it.
0:47:01 > 0:47:04It looks very nice. This is a very good pud.
0:47:04 > 0:47:08The pear is as good as it gets. Full marks for this, I think.
0:47:08 > 0:47:12She is clearly the most talented person that we have seen so far.
0:47:12 > 0:47:13It looks great, it tastes great.
0:47:13 > 0:47:16Lots of people cooking in restaurants don't cook this well.
0:47:18 > 0:47:22Beautifully made, lovely and sweet. Perfectly cooked pear. I love it.
0:47:22 > 0:47:24Beautiful!
0:47:26 > 0:47:30(Oh, crikey O'Riley. Flippy hinky honks.)
0:47:32 > 0:47:34Wow.
0:47:34 > 0:47:39That was proper nerve-racking. I was trembling like an idiot.
0:47:42 > 0:47:47I just really hope they like the flavours and weren't appalled.
0:47:50 > 0:47:51Crikey.
0:47:52 > 0:47:55- Never mind.- Wayne, how far off are we? You are due now.
0:47:55 > 0:47:57I'm miles away.
0:47:57 > 0:47:59I'll be another five minutes or so.
0:48:04 > 0:48:05Wayne's main course -
0:48:05 > 0:48:09turbot with Swiss chard and green goddess mayonnaise.
0:48:10 > 0:48:12- Working?- Seems to be.
0:48:14 > 0:48:17Turbot - a noble, noble fish.
0:48:17 > 0:48:19Has to be very well treated.
0:48:19 > 0:48:21It doesn't look right to me.
0:48:21 > 0:48:23You are five minutes over.
0:48:23 > 0:48:27I'm imagining some can have salsa verde-type emulsion.
0:48:27 > 0:48:30It's not creating foodie raptures in my mind.
0:48:32 > 0:48:35I think that if he can plate as well as he dances
0:48:35 > 0:48:38it will be a dainty thing of beauty. And I'm looking forward to that.
0:48:38 > 0:48:40That doesn't look right.
0:48:40 > 0:48:42- No? - Let's start plating, please, Wayne.
0:48:48 > 0:48:51I like your dish but you are now ten minutes over.
0:48:52 > 0:48:54Sauce on and away we go, please.
0:49:01 > 0:49:02- Done?- Yeah.- Good.
0:49:05 > 0:49:07That way.
0:49:07 > 0:49:10- Through the door next to your door. - OK.
0:49:12 > 0:49:15That's not good, John. That's not good.
0:49:17 > 0:49:18Sorry to keep you waiting.
0:49:21 > 0:49:22Ladies first.
0:49:25 > 0:49:30Well, it's meant to be poached turbot with green goddess sauce
0:49:30 > 0:49:32and Swiss chard.
0:49:32 > 0:49:34Is green goddess mayonnaise an invention of yours?
0:49:34 > 0:49:39It was added to with my imagination slightly, yes. Thank you. Good luck.
0:49:43 > 0:49:46Wayne was quite late bringing his food through and now I've seen it,
0:49:46 > 0:49:49I'm beginning to wish he'd been a little later.
0:49:49 > 0:49:52This is a savagely unappealing plate of food.
0:49:57 > 0:49:58Urgh!
0:49:58 > 0:50:01That's...no, really... Urgh!
0:50:01 > 0:50:06Personally I am a coward and I won't eat things that smell like that.
0:50:08 > 0:50:12The green goddess sauce is more like a green devil.
0:50:12 > 0:50:15No, not for me, thank you very much.
0:50:15 > 0:50:19The fish doesn't seem to be edible. It's undercooked.
0:50:19 > 0:50:22The mayonnaise isn't a mayonnaise. It's all fallen apart.
0:50:22 > 0:50:23He's done a bit of chard
0:50:23 > 0:50:26but I honestly can't see how he was so late.
0:50:26 > 0:50:30This is without doubt the nastiest dish I've eaten
0:50:30 > 0:50:32in almost ten years of MasterChef.
0:50:38 > 0:50:40I'm really actually very, very sad about that
0:50:40 > 0:50:42because that could be beautiful.
0:50:42 > 0:50:45But that is now a greasy, oily thing with skin on it.
0:50:45 > 0:50:46And that's just the fish.
0:50:49 > 0:50:53Well done, well done. Come on, chin up. Let's go, Wayne.
0:50:53 > 0:50:5415 minutes until your posset.
0:50:57 > 0:51:00Wayne's lemon posset with Iranian pistachios,
0:51:00 > 0:51:03crystallised rose petals and shortbread.
0:51:03 > 0:51:05Will I be glad when this is over!
0:51:05 > 0:51:07It's not to everyone's taste.
0:51:07 > 0:51:09I think it's quite a bold person
0:51:09 > 0:51:11that would put a lemon posset on a menu.
0:51:12 > 0:51:16If he nails this dish it will be absolutely fantastic.
0:51:16 > 0:51:19- Couple of minutes to go. How long for those biscuits?- About a minute.
0:51:26 > 0:51:29- Right, are we ready to go, Wayne? - Yep.
0:51:30 > 0:51:32GREGG SIGHS That was exhausting.
0:51:38 > 0:51:40Biscuits quite hot still.
0:51:40 > 0:51:42HE GASPS
0:51:47 > 0:51:51This is lemon posset with Iranian pistachios
0:51:51 > 0:51:54and crystallised rose petals.
0:51:54 > 0:51:55And shortbread biscuits.
0:52:05 > 0:52:07Quite a strident posset.
0:52:07 > 0:52:10Fairly lemony. It's kind of all right.
0:52:10 > 0:52:14The overwhelming thing you get from this is far too much lemon.
0:52:14 > 0:52:17I'm just really pleased that he's obviously a really lovely guy
0:52:17 > 0:52:20and he's had an amazing career in another creative industry.
0:52:20 > 0:52:22He needs to be kept well away from kitchens from now on.
0:52:25 > 0:52:28It's a nice texture. It's a little too strong.
0:52:28 > 0:52:31I don't want those dried rose petals. I really don't.
0:52:31 > 0:52:33I don't want to chew dried flowers.
0:52:33 > 0:52:36The biscuits are a bit doughy, the edges are burnt.
0:52:36 > 0:52:39- This hasn't been a good round for Wayne Sleep. - JOHN SIGHS
0:52:41 > 0:52:43HE SIGHS
0:52:49 > 0:52:51Oh, God! Nightmare.
0:52:51 > 0:52:54It was like being in a torture chamber at one point.
0:52:54 > 0:52:56I thought, let me out of here.
0:52:59 > 0:53:03I'm so thankful to just have plated up something.
0:53:03 > 0:53:06Quite frankly, I thought I'd be there another hour.
0:53:09 > 0:53:12I'm amazed at how hard they work, I really am.
0:53:12 > 0:53:15The level of skill, the variety of flavours
0:53:15 > 0:53:17and ingredients was fabulous.
0:53:20 > 0:53:23Charlie kicked us off. His lamb main course with lamb's tongues.
0:53:23 > 0:53:26There were little bits to it that I really liked.
0:53:26 > 0:53:29I didn't enjoy his dessert as much.
0:53:29 > 0:53:32The chocolate pot wasn't quite cooked in the middle.
0:53:32 > 0:53:34But Charlie today did some good food.
0:53:36 > 0:53:38Jodie, as always, today pushed herself completely.
0:53:38 > 0:53:42The main course - maybe one or two things too many on the plate.
0:53:42 > 0:53:47I felt slightly disappointed by the sauce and by the puree.
0:53:47 > 0:53:51However, I loved Jodie's deconstructed cheesecake.
0:53:53 > 0:53:57I've got to take my hat off to Sophie and the quality of her cooking.
0:53:57 > 0:53:59The critics raved about Sophie's main course.
0:53:59 > 0:54:02They thought it was top restaurant quality.
0:54:02 > 0:54:04And I get why the critics liked it. It was unusual.
0:54:04 > 0:54:09Sophie's pear was exquisite. Beautiful dish, beautiful flavours.
0:54:11 > 0:54:14Wayne today, I'm sorry to say, Gregg, a disaster.
0:54:14 > 0:54:18The mayonnaise had split so we end up with more like a herb oil
0:54:18 > 0:54:20around the outside of some Swiss chard
0:54:20 > 0:54:22with a piece of fish on the side.
0:54:22 > 0:54:25The lemon posset, it was more like lemon curd in my opinion.
0:54:25 > 0:54:27The biscuits weren't crunchy.
0:54:27 > 0:54:30I feel for Wayne but there are days like today where you've just
0:54:30 > 0:54:33got to acknowledge that somebody isn't up to speed
0:54:33 > 0:54:35at this stage of the competition.
0:54:40 > 0:54:42I would love to stay, you know,
0:54:42 > 0:54:46but I'm not pleased because I know I could have done better.
0:55:01 > 0:55:04We are so impressed by how hard you've worked,
0:55:04 > 0:55:08the amount of effort you put into this competition is incredible.
0:55:10 > 0:55:13We can't take all of you through.
0:55:13 > 0:55:16We now have to lose one of you from the competition.
0:55:19 > 0:55:21The person leaving us...
0:55:26 > 0:55:28..is Wayne.
0:55:28 > 0:55:31- Yes, thank you.- Thanks, Wayne. - Thank you very much.
0:55:31 > 0:55:34- Shall I jete off or spin? - THEY LAUGH
0:55:34 > 0:55:35I'll spin.
0:55:35 > 0:55:38MUSIC: "Don't Stop Till You Get Enough" by Michael Jackson
0:55:38 > 0:55:39THEY ALL CHEER
0:55:49 > 0:55:51I've loved the competition.
0:55:53 > 0:55:55I've loved the challenge of it.
0:55:57 > 0:55:59It has stretched me.
0:55:59 > 0:56:01BOTH: Three!
0:56:01 > 0:56:02THEY LAUGH
0:56:02 > 0:56:05What did you do?!
0:56:05 > 0:56:07I'm amazed at what I've done.
0:56:08 > 0:56:11MUSIC CONTINUES
0:56:24 > 0:56:26Congratulations, our final three.
0:56:30 > 0:56:32Now I've got this far,
0:56:32 > 0:56:36I'm really going to everything in my power to try and succeed.
0:56:38 > 0:56:42Once you've decided to do something, you've got to put everything into it.
0:56:42 > 0:56:44Just give it everything I can.
0:56:45 > 0:56:47I can't believe it.
0:56:48 > 0:56:53I really feel chuffed to bits to be involved in the last
0:56:53 > 0:56:55bit of the dance.
0:56:55 > 0:56:58HE BLOWS LIPS SOPHIE CHEERS
0:57:01 > 0:57:05Next time, it's the final of Celebrity MasterChef.
0:57:10 > 0:57:14The three finalists will face two massive challenges -
0:57:14 > 0:57:17cooking for the heavyweights of Italian cuisine...
0:57:19 > 0:57:22..before cooking their final three courses.
0:57:27 > 0:57:33At the end, one will be crowned Celebrity MasterChef Champion.