Episode 2

0:00:03 > 0:00:06Brand-new celebs, in this kitchen.

0:00:06 > 0:00:09We are about to find out whether they can cook.

0:00:10 > 0:00:13Now that I've got this far, I want to win.

0:00:13 > 0:00:15Some of them think they can cook,

0:00:15 > 0:00:17some of them know they can't cook.

0:00:17 > 0:00:19Some of them are just delusional.

0:00:19 > 0:00:22Why am I still here? Goodness only knows.

0:00:22 > 0:00:26All we want is just a little bit of promise, a glimmer of hope.

0:00:26 > 0:00:29I would like to go further

0:00:29 > 0:00:31in this tasty terrain.

0:00:31 > 0:00:34You can act, you can sing, but can you cook?

0:00:44 > 0:00:47This week, five celebrities have taken on the challenge

0:00:47 > 0:00:50to become MasterChef champion.

0:00:50 > 0:00:53Last night, actor Todd Carty went home.

0:00:55 > 0:00:59Now the remaining four are back to fight for their place.

0:01:01 > 0:01:05The pressure is horrendous, actually, at times.

0:01:05 > 0:01:08But I'm a little bit of an adrenaline junkie anyway

0:01:08 > 0:01:11so I kind of quite like it in a sick way.

0:01:13 > 0:01:16I'm feeling a bit jittery because I'm having

0:01:16 > 0:01:23to pull from the recesses of my mind food to cook, rather than just eat.

0:01:26 > 0:01:29I think once you start something like this,

0:01:29 > 0:01:31as you go along things get harder,

0:01:31 > 0:01:35people start doing that food where you do blobs.

0:01:35 > 0:01:39I'm thinking that's way ahead.

0:01:39 > 0:01:43I'm taking this very seriously.

0:01:43 > 0:01:44This isn't a joke.

0:01:44 > 0:01:48I feel like a racehorse in training, about to do the Grand National.

0:01:50 > 0:01:55Today is a new day and our four cooks are going to be put to task.

0:01:55 > 0:01:59We haven't given them an easy start, now it's about to get tougher.

0:01:59 > 0:02:01We've only got two semifinal places

0:02:01 > 0:02:04and at the end of today, that means two more go home.

0:02:14 > 0:02:17Welcome back. First day on MasterChef and you four survived it.

0:02:17 > 0:02:20Now we need to know what you know.

0:02:21 > 0:02:24What comes next is the knowledge and skills test.

0:02:24 > 0:02:27We are going to ask you to go back into your room

0:02:27 > 0:02:30and we're going to bring you out here to test you one by one.

0:02:34 > 0:02:38Right, we'll see you very soon. Off you go.

0:02:40 > 0:02:43You know what, I think they're going to be OK.

0:02:43 > 0:02:45I just want to vomit.

0:02:48 > 0:02:51What do you think it's going to be? It's going to be pastry...

0:02:51 > 0:02:53- I don't know how to make pastry. - Nor do I.

0:02:53 > 0:02:56I have no idea. Don't even go there with me.

0:02:56 > 0:03:00- Skill and knowledge.- I've got none.

0:03:03 > 0:03:05Right, it gets a bit serious now.

0:03:05 > 0:03:08We're going to ask them to identify four different biscuits,

0:03:08 > 0:03:10four different creams.

0:03:10 > 0:03:13Four biscuits, the first one is a classic tuile,

0:03:13 > 0:03:17used in classic French cookery. It's a beautiful thing.

0:03:17 > 0:03:21The amaretti biscuit, it's got the flavour of almonds,

0:03:21 > 0:03:25and a palmier, classic bit of puff pastry rolled up

0:03:25 > 0:03:27and it looks like a pair of spectacles.

0:03:27 > 0:03:29The last one, an Anzac biscuit,

0:03:29 > 0:03:33an oaty, sweet biscuit which was given to the Australian

0:03:33 > 0:03:37and New Zealand Army Corps whilst they were fighting the First World War.

0:03:38 > 0:03:41The four creams, this one I think is the most easily recognisable

0:03:41 > 0:03:43and that is Chantilly.

0:03:43 > 0:03:45If they taste it, they taste the vanilla extract in it.

0:03:45 > 0:03:48Over here, this yellow one

0:03:48 > 0:03:49is a creme patisserie,

0:03:49 > 0:03:53and that is the essence of so much decorating and baking.

0:03:53 > 0:03:56The next two they may have used in savoury cooking. That's sour cream

0:03:56 > 0:03:59and this one over here is creme fraiche.

0:04:01 > 0:04:03What's the skills test?

0:04:03 > 0:04:06We're going to ask our celebs to make two brandy snaps filled with

0:04:06 > 0:04:10ginger flavoured cream, and they have to do it within 15 minutes.

0:04:10 > 0:04:12My grandmother used to make brandy snaps.

0:04:12 > 0:04:15I haven't had one of those since I was eight or nine years old.

0:04:15 > 0:04:16Show me how they do it.

0:04:16 > 0:04:18This is raw biscuit dough.

0:04:18 > 0:04:20You roll it into a ball,

0:04:20 > 0:04:23with your thumb press it down a little bit.

0:04:25 > 0:04:28180, takes us about three or four minutes.

0:04:28 > 0:04:30Now I'm going to make the filling for the brandy snaps.

0:04:30 > 0:04:32Some cream.

0:04:34 > 0:04:35This is my flavouring mixture.

0:04:35 > 0:04:37Ginger powder and sugar.

0:04:38 > 0:04:40They do not want to overdo it with the ginger,

0:04:40 > 0:04:43otherwise it's going to taste like fire.

0:04:50 > 0:04:54At the moment it looks like a bit of cheese on toast under the grill.

0:04:54 > 0:04:56Thankfully I'm wearing the white jacket.

0:04:56 > 0:04:58That's a rarebit.

0:04:58 > 0:05:00There's our two. These are the rollers.

0:05:00 > 0:05:03I'm going to roll the brandy snaps around the outside.

0:05:05 > 0:05:07Too hot and they stretch like that,

0:05:07 > 0:05:10- too cold...- And they'll just break.

0:05:10 > 0:05:13Go on, have a roll. Go on.

0:05:19 > 0:05:22That's marvellous, John. You remind me of my grandmother.

0:05:26 > 0:05:30You don't want to take them off too early or they will collapse.

0:05:30 > 0:05:33It takes a really good cook's brain to be able to work out

0:05:33 > 0:05:37that's got to be at the right temperature to be able to shape it.

0:05:37 > 0:05:40Look. Isn't that lovely? Look.

0:05:40 > 0:05:43- That's lovely.- There we are.

0:05:50 > 0:05:53Look at that. Lovely.

0:05:53 > 0:05:54Lovely, lovely.

0:05:54 > 0:05:57There you have it. Brandy snaps. Ginger cream.

0:06:05 > 0:06:07I'll tell you what, happy childhood memories.

0:06:07 > 0:06:12That slight itch of ginger, the crispiness of the snap itself.

0:06:12 > 0:06:13Sweet and creamy in the middle.

0:06:13 > 0:06:15That is lovely.

0:06:15 > 0:06:20I will be amazed and delighted if our contestants can turn these out.

0:06:20 > 0:06:22Let's get them in.

0:06:22 > 0:06:26First up is supermodel Jodie Kidd.

0:06:27 > 0:06:30My dream knowledge and skills test would be if they ask me to chop

0:06:30 > 0:06:34an onion, probably taste something

0:06:34 > 0:06:38like spaghetti or pizza, omelette.

0:06:38 > 0:06:39Something like that.

0:06:41 > 0:06:45In the first round, she impressed with both her skill and ambition.

0:06:47 > 0:06:49I think we might have a very special cook.

0:06:49 > 0:06:50Wow.

0:06:51 > 0:06:55Right now, we want you to identify what's on this tray.

0:06:58 > 0:07:00Can you taste them, have a look at them

0:07:00 > 0:07:02and write down what you think they are.

0:07:02 > 0:07:03A load of biscuits.

0:07:03 > 0:07:06There are four different ones, what do you think they're called?

0:07:06 > 0:07:09This is the worst test I could possibly have.

0:07:09 > 0:07:12Being a model, the one thing that was a big no-no was dessert.

0:07:12 > 0:07:15That's not dessert, that's a biscuit!

0:07:15 > 0:07:17I recognise that thing.

0:07:19 > 0:07:21- Amaretto.- That'll do.

0:07:21 > 0:07:23Good start.

0:07:24 > 0:07:27'My knowledge of cooking is growing.'

0:07:27 > 0:07:29I should say it's at the baby stage.

0:07:31 > 0:07:33This is so difficult.

0:07:33 > 0:07:35I haven't quite made it to the toddler stage yet.

0:07:35 > 0:07:37Brain's gone.

0:07:37 > 0:07:40Let alone teenage or grown-up.

0:07:40 > 0:07:42I'm just going to put "twirly things."

0:07:42 > 0:07:44- Have you ever eaten one of those before?- A biscuit?

0:07:44 > 0:07:46One of those biscuits.

0:07:46 > 0:07:48It's a...biscuit...

0:07:48 > 0:07:51I'm still kind of crawling around the kitchen.

0:07:51 > 0:07:53That's like a yoghurt.

0:07:53 > 0:07:55- Custardy cream.- Good.

0:07:55 > 0:07:58Let's start with your creams.

0:07:58 > 0:08:00Your yoghurt is sour cream.

0:08:00 > 0:08:03Your double cream is double cream but it's been whipped with

0:08:03 > 0:08:06vanilla and sugar so that's called Chantilly cream.

0:08:06 > 0:08:10Your sour cream is creme fraiche and your custard cream is exactly that.

0:08:10 > 0:08:13Amaretto biscuit, absolutely correct.

0:08:13 > 0:08:15That's called a palmier,

0:08:15 > 0:08:19- and a tuile. You only got two out of eight right.- Terrible.

0:08:19 > 0:08:21You're going to have 15 minutes to make for us

0:08:21 > 0:08:26two brandy snaps filled with sweet and ginger cream.

0:08:26 > 0:08:29- I don't...- Have you had a brandy snap before?

0:08:29 > 0:08:31- Yeah, but I've never cooked it. - Off you go.

0:08:35 > 0:08:38Don't know what I'm doing.

0:08:38 > 0:08:41I don't know how much to add.

0:08:43 > 0:08:45This is just my idea of hell.

0:08:47 > 0:08:49How do I get that round that but thin enough?

0:08:49 > 0:08:51Cook it first before you wrap it.

0:08:51 > 0:08:53You cook it first?

0:08:53 > 0:08:57If you put that on a tray as a biscuit, what's it going to be like?

0:08:57 > 0:09:01- Very large?- What would you do with the biscuit?- Chop it.- Thank you.

0:09:07 > 0:09:09Right, let's get back to this.

0:09:10 > 0:09:13You've got two and a half minutes.

0:09:13 > 0:09:16- Come on, cakes.- Biscuits.- Biscuits.

0:09:21 > 0:09:23Holy mackerel.

0:09:31 > 0:09:33You've got about a minute left.

0:09:35 > 0:09:37This is so difficult.

0:09:44 > 0:09:45This is disastrous.

0:09:46 > 0:09:49There we go, we're going to go for a really short one.

0:09:51 > 0:09:53- Are you done, Jodie?- Yes.

0:09:59 > 0:10:02Jodie, if you'd have just calmed down,

0:10:02 > 0:10:05I reckon we could have had some decent ginger snaps.

0:10:13 > 0:10:16Your cream is sweet, got loads of ginger, so that's vibrant.

0:10:16 > 0:10:19You've got a crispy end on the stumpy one,

0:10:19 > 0:10:23so you got the texture and the flavour that works really well.

0:10:23 > 0:10:25- It looks like it's been run over... - Yes!- ..but it tastes good.

0:10:25 > 0:10:28You've squashed one, decapitated the other one

0:10:28 > 0:10:29but actually you got them out.

0:10:30 > 0:10:34- Jodie, thank you. Go on. - Cheers, guys.

0:10:46 > 0:10:50That was just the worst thing I could have ever imagined.

0:10:50 > 0:10:52Being a model, most of my life

0:10:52 > 0:10:54I was never really allowed to have dessert.

0:10:57 > 0:10:59Anyway, wasn't my finest hour.

0:11:06 > 0:11:10Astrologer Russell Grant is up next.

0:11:10 > 0:11:12What an entrance.

0:11:12 > 0:11:17Yesterday he scored a success with his nan's bread-and-butter pudding.

0:11:17 > 0:11:22You wanted good old-fashioned flavour of hot cross buns.

0:11:22 > 0:11:26- Yeah.- And that's exactly what we've got here.

0:11:27 > 0:11:29I'm frightened.

0:11:29 > 0:11:31Wow. Shoot me with an icing gun.

0:11:32 > 0:11:34Look at that.

0:11:34 > 0:11:36Could you write down what you think they are?

0:11:39 > 0:11:41I've no idea what it is but it's tasty.

0:11:41 > 0:11:44My knowledge of cooking, my knowledge of ingredients,

0:11:44 > 0:11:48it's only what I've learnt from my grandmothers and mother.

0:11:48 > 0:11:50I have no idea of what this is.

0:11:50 > 0:11:54And trust me, being a '50s kid, when everything was on rationing,

0:11:54 > 0:11:57there were hardly any ingredients!

0:11:58 > 0:12:00None!

0:12:02 > 0:12:03None!

0:12:11 > 0:12:12That's it.

0:12:12 > 0:12:15I tell you what, you might not know your biscuits

0:12:15 > 0:12:17but you know your creams.

0:12:17 > 0:12:20- Four out of four without even a hesitation.- Blimey!

0:12:20 > 0:12:22That will hold you in good stead.

0:12:22 > 0:12:24It will do because that's as good as it gets.

0:12:24 > 0:12:25I don't know about that.

0:12:25 > 0:12:30- We would like you to make for us two brandy snaps...- What?!

0:12:30 > 0:12:33..filled with ginger flavoured cream.

0:12:33 > 0:12:35- Blimey.- You're going to have 15 minutes.

0:12:35 > 0:12:38Better do this first, I suppose.

0:12:42 > 0:12:45- Have you ever made a biscuit before? - Never in my life.

0:12:45 > 0:12:50How big is a biscuit? If it's for me, probably about that size.

0:12:50 > 0:12:55- If not?- It would have to be a little bit of that size.- It might well be.

0:12:57 > 0:12:59Once it's cooked, you'll find it's pliable.

0:12:59 > 0:13:01- Oh, really?- Yeah.

0:13:01 > 0:13:04- In other words, then, I've just got to cook it.- Correct.

0:13:07 > 0:13:09I love spices.

0:13:11 > 0:13:13You are halfway.

0:13:15 > 0:13:17Something is happening. It's bubbling up.

0:13:20 > 0:13:23- What are you doing? - I can see it better from here.

0:13:26 > 0:13:30Quickly. Got a minute left.

0:13:35 > 0:13:37Just going to make this look pretty.

0:13:41 > 0:13:43Well done, mate.

0:13:43 > 0:13:45Interesting decoration,

0:13:45 > 0:13:48your licence to turn it into an eclair.

0:13:55 > 0:13:57That tastes like a very gingery brandy snap.

0:13:57 > 0:14:00So much ginger, it's giving heat at the back of the throat.

0:14:00 > 0:14:03I would rather you'd have put a bit in and taste it,

0:14:03 > 0:14:06rather than dump it all in and keep your fingers crossed.

0:14:06 > 0:14:10That whipped cream with lots of sugar and lots of ginger is lovely

0:14:10 > 0:14:15but because of the size, the middle of it is all soggy and chewy.

0:14:15 > 0:14:17- It should be about that long. - Should it? Right.

0:14:17 > 0:14:19Thank you very much indeed.

0:14:24 > 0:14:26He loves food and cooking

0:14:26 > 0:14:29and I think if he believes in himself more,

0:14:29 > 0:14:31he might actually be a very good cook.

0:14:39 > 0:14:42That was...daunting.

0:14:42 > 0:14:45I've never made a brandy snap in my life.

0:14:47 > 0:14:53But because I hadn't left enough time, it sagged a bit.

0:14:54 > 0:14:58Next up is fashion journalist Susannah Constantine.

0:14:58 > 0:15:00Hello, Susannah.

0:15:01 > 0:15:04She had a nervous start to the competition.

0:15:04 > 0:15:08I need a Valium, is what I need right now.

0:15:08 > 0:15:12But went on to produce two stand-out dishes.

0:15:12 > 0:15:14I don't know where this dish has come from.

0:15:14 > 0:15:17If you made it up, you are bordering on genius.

0:15:20 > 0:15:25Being the only one in front of John and Greg is a terrifying,

0:15:25 > 0:15:31intimidating, vile, awful thought.

0:15:31 > 0:15:32Because there is no escape.

0:15:35 > 0:15:36Let's go.

0:15:38 > 0:15:40I can make a mayonnaise.

0:15:40 > 0:15:45My knowledge is OK within quite a small boundary.

0:15:51 > 0:15:54This, I think, derives from Vienna.

0:15:54 > 0:15:58It's a Viennese puff.

0:15:58 > 0:16:01This, my grandmother used to make these.

0:16:05 > 0:16:07Hobnob?

0:16:08 > 0:16:10A natural yoghurt.

0:16:12 > 0:16:14Sweet cream, whipped cream.

0:16:14 > 0:16:18Custard-based, I can't remember the name.

0:16:18 > 0:16:21- I'm going to put custard.- Yes.

0:16:21 > 0:16:25Actually, you didn't identify one of the biscuits.

0:16:25 > 0:16:27I didn't nail it.

0:16:27 > 0:16:28We said the next lot were creams,

0:16:28 > 0:16:31which means yoghurt can't be amongst them,

0:16:31 > 0:16:36so your Greek yoghurt - sour cream.

0:16:36 > 0:16:38I should know, I love sour cream!

0:16:38 > 0:16:42Your whipped cream is whipped cream with a bit of sugar. Chantilly.

0:16:42 > 0:16:46Your creme fraiche is creme fraiche and your custard is custard.

0:16:46 > 0:16:49- Not bad, are you feeling more comfortable now?- Yeah.

0:16:49 > 0:16:52You need to make for us two brandy snaps

0:16:52 > 0:16:55filled with ginger flavoured cream.

0:16:55 > 0:16:57You've got 15 minutes, Susannah.

0:16:59 > 0:17:01Have you cooked a biscuit before?

0:17:01 > 0:17:05I have never in my entire life cooked a biscuit.

0:17:05 > 0:17:08This is an absolute first for me.

0:17:08 > 0:17:09You're joking.

0:17:09 > 0:17:11That's what supermarkets are for.

0:17:18 > 0:17:20Lots of ginger because I love ginger.

0:17:24 > 0:17:27My granny, I watched her doing it.

0:17:27 > 0:17:30I would always sit in the kitchen because I was such a pig as a child

0:17:30 > 0:17:33because I would always wait to lick the bowls out.

0:17:33 > 0:17:36They're beginning to look like brandy snaps.

0:17:36 > 0:17:39Take that now.

0:17:43 > 0:17:46- Three minutes.- Three minutes.

0:17:47 > 0:17:52I've never seen anyone cut out a brandy snap with a pair of scissors before.

0:17:54 > 0:17:56Be quick, be quick.

0:17:58 > 0:18:01- Stop shaking.- I can't stop shaking.

0:18:01 > 0:18:03It's just the way I am.

0:18:03 > 0:18:04Keep shaking.

0:18:10 > 0:18:14I am very impressed, very impressed.

0:18:14 > 0:18:16Look at that! That's brilliant!

0:18:22 > 0:18:25What do you do have is this wonderful, thin,

0:18:25 > 0:18:28very crispy, evenly coloured, perfectly made, cooked brandy snap.

0:18:28 > 0:18:32The filling inside reminds me of my local Indian takeaway.

0:18:32 > 0:18:34It's got far too much ginger

0:18:34 > 0:18:36and it's going to that stage of almost curry!

0:18:36 > 0:18:40I've never even tasted anything like it!

0:18:40 > 0:18:45What I really love about this is that your ginger snap snaps.

0:18:45 > 0:18:47- Oh.- It's lovely.- Thank you.

0:18:47 > 0:18:50Reminds me of my grandmother's,

0:18:50 > 0:18:52although hers had less ginger.

0:18:52 > 0:18:56- Another impressive round from you. - Thank you.

0:18:56 > 0:19:00- Very well done.- Off you go. - Thank you very much. Bye-bye.

0:19:00 > 0:19:02- Oh!- There's a seat there!

0:19:02 > 0:19:04She's not excited, is she, and happy?

0:19:07 > 0:19:10Her grandmother is obviously a very good cook.

0:19:12 > 0:19:14I'm chuffed to bits.

0:19:16 > 0:19:18They liked my brandy snaps.

0:19:18 > 0:19:22Something I used to have as a child all the time.

0:19:23 > 0:19:28Just suddenly it came back to me. It was the strangest thing.

0:19:28 > 0:19:31It's like a kind of little miracle that's just happened.

0:19:36 > 0:19:39Finally it's actor Sophie Thompson.

0:19:42 > 0:19:46Yesterday she showed skill and creativity.

0:19:46 > 0:19:47I like your rolls.

0:19:49 > 0:19:50Brilliant.

0:19:50 > 0:19:53Except for one dish that refused to set.

0:19:53 > 0:19:57It's a lovely, malty, white chocolate sweet drink.

0:19:57 > 0:20:01- It would have made an even better dessert.- Yeah...

0:20:02 > 0:20:04Skills and knowledge.

0:20:04 > 0:20:09I don't feel I have that in any area of life,

0:20:09 > 0:20:11which is really a worry.

0:20:11 > 0:20:16That was always the thing about, when you had a CV, what can you do?

0:20:16 > 0:20:17I put down gluing.

0:20:19 > 0:20:20Right.

0:20:21 > 0:20:22What are they called?

0:20:24 > 0:20:27An oat-y biscuit. It's not really a name, is it?

0:20:28 > 0:20:31I don't really know what my cooking knowledge is like.

0:20:31 > 0:20:33I've never been tested.

0:20:33 > 0:20:35I would say it's a biscuit.

0:20:35 > 0:20:38- They're all biscuits. - They're all biscuits.- Yeah.

0:20:38 > 0:20:41Obviously you can't phone a friend or anything.

0:20:41 > 0:20:42This is another fancy one.

0:20:42 > 0:20:43French.

0:20:46 > 0:20:50Pastry, but I don't know the name of it.

0:20:50 > 0:20:55We're amateurs, so I don't know what I know. I hope I know something.

0:20:55 > 0:20:58This is one of those beautiful, fine...

0:20:58 > 0:21:00It's very buttery.

0:21:00 > 0:21:02I think it would be called a-a...

0:21:03 > 0:21:05It's there, it's on your tongue.

0:21:05 > 0:21:08It's a twirly name, but it's not twirl, it's...

0:21:08 > 0:21:10It's a more refined name than a twirl.

0:21:12 > 0:21:13But it's a buttery...

0:21:13 > 0:21:15Twirl, twirl...

0:21:15 > 0:21:18Do you know what?

0:21:18 > 0:21:20That's enough for me.

0:21:22 > 0:21:25You can use the normal end of the spoon if you want.

0:21:28 > 0:21:29Ooh.

0:21:30 > 0:21:34Right, you have got three out of the eight right.

0:21:34 > 0:21:39I'm going to give you one straightaway. That is the tw-tw-tw...

0:21:39 > 0:21:40A tuile.

0:21:40 > 0:21:42A tuile! Which means tile in French.

0:21:43 > 0:21:46Good. Now, you need to make for us

0:21:46 > 0:21:52brandy snaps filled with gingered-flavoured cream.

0:21:52 > 0:21:56- Right.- 15 minutes.- 15, wow. OK.

0:21:56 > 0:21:58Have you made brandy snaps before?

0:21:58 > 0:22:01I remember at Christmas my mum making them and her crying once.

0:22:01 > 0:22:03Why was she crying?

0:22:03 > 0:22:06Cos they'd all gone to mush. I did try it once.

0:22:06 > 0:22:08Didn't cry, but I got quite tense.

0:22:23 > 0:22:24How long have we got?

0:22:24 > 0:22:25You've got three minutes.

0:22:25 > 0:22:27They're going to have to come out sooner or later.

0:22:27 > 0:22:31They've got to come out, because this bit, I'm sure, takes some time.

0:22:33 > 0:22:34Remember your mum.

0:22:35 > 0:22:37I'll try not to cry.

0:22:38 > 0:22:41I don't think she had one of these. No, she didn't have a doofer.

0:22:41 > 0:22:44- Maybe that's why she was crying. - Maybe it was.

0:22:49 > 0:22:51I'm going to make the end look a bit nicer.

0:22:54 > 0:22:55Done.

0:22:56 > 0:22:58BISCUIT SNAPS

0:22:58 > 0:22:59Wow. SOPHIE LAUGHS

0:23:06 > 0:23:08One of your brandy snaps is actually very good.

0:23:08 > 0:23:10The other one is underdone and a bit pale.

0:23:10 > 0:23:13- You can see the difference between the two of them.- Mm.

0:23:13 > 0:23:18I like it. The cream in the middle I think is sweetened perfectly.

0:23:18 > 0:23:21Do you know what? The way you work - tasting, adding, tasting, adding -

0:23:21 > 0:23:23I like the way you work.

0:23:23 > 0:23:27- I think you've done pretty well. - Thank you, fellows. Thank you.

0:23:35 > 0:23:38I'm impressed with her. She knew what she was doing.

0:23:38 > 0:23:40- She was a little rusty, but she knew what she was doing.- She did.

0:23:43 > 0:23:48It's funny remembering a brandy snap as quite an emotional foodstuff.

0:23:53 > 0:23:55I really learnt from that.

0:23:55 > 0:23:58I feel like I could try brandy snaps this Christmas

0:23:58 > 0:23:59and maybe not even cry.

0:24:06 > 0:24:09I think that was a particularly tough test.

0:24:09 > 0:24:12We've had our fair share of ups and downs.

0:24:12 > 0:24:16But I don't think anything they've done ever before can

0:24:16 > 0:24:18prepare them for what comes next.

0:24:25 > 0:24:28It's a new day, and the celebrities are heading to

0:24:28 > 0:24:32North London's Mount Pleasant in Clerkenwell, to Royal Mail's

0:24:32 > 0:24:34largest sorting office,

0:24:34 > 0:24:37where they will face their most daunting outside challenge yet.

0:24:40 > 0:24:42Well, as soon as they said Mount Pleasant, I thought

0:24:42 > 0:24:45we must be going near the big post office.

0:24:45 > 0:24:48I don't know much else at Mount Pleasant.

0:24:48 > 0:24:50Isn't Sadler's Wells round there as well?

0:24:50 > 0:24:54- Could well be, so we could be... - We could be in the ballet.

0:24:54 > 0:24:55That would be lovely.

0:24:55 > 0:24:57# Everything was beautiful at the ballet... #

0:25:06 > 0:25:08Good morning.

0:25:08 > 0:25:12This is one of the biggest mail sorting offices in the world.

0:25:13 > 0:25:17You are preparing lunch for the staff of Mount Pleasant.

0:25:18 > 0:25:23Today's a big task. You are going to cook for 120 people.

0:25:24 > 0:25:26What?! Get out of here.

0:25:28 > 0:25:33Today is all about teamwork. Two teams - Russell and Sophie.

0:25:35 > 0:25:40And Susannah and Jodie, you're a team. Lunch is at one o'clock.

0:25:40 > 0:25:42Go and get it sorted. Off you go.

0:25:48 > 0:25:50This is a day for careful planning, a fair amount of skill,

0:25:50 > 0:25:54but it's roll your sleeves up, get your head down and graft time.

0:25:54 > 0:25:56We're going to find out who the workers are here

0:25:56 > 0:25:58and who's got the stomach for the fight.

0:26:00 > 0:26:04The celebrities will be working under head chef Nick Vadis.

0:26:04 > 0:26:08You have ten minutes now to choose your ingredients.

0:26:08 > 0:26:09Think about cooking times.

0:26:09 > 0:26:11Do think about the ingredients cleverly

0:26:11 > 0:26:13when you construct your menus. It is important.

0:26:15 > 0:26:21The larder includes chicken breasts, sausages, diced beef, kidneys,

0:26:21 > 0:26:23a range of fruit and vegetables, pasta,

0:26:23 > 0:26:26rice and a selection of herbs and spices.

0:26:32 > 0:26:37Each team will have to cook 40 meat and 20 vegetarian main courses

0:26:37 > 0:26:39and 60 portions of dessert.

0:26:41 > 0:26:44- We could do pizza chicken. - Bangers and mash.

0:26:44 > 0:26:47- Why don't I do a steak and kidney pie?- Steak and kidney.

0:26:47 > 0:26:50Yeah, you know how to do vegetarian stuff, don't you?

0:26:50 > 0:26:51I don't.

0:26:51 > 0:26:54- You're going to do steak and kidney.- Oh, nice.

0:26:54 > 0:26:55- What do you think?- Yeah.

0:26:55 > 0:26:57- We're going to do cheesy chicken. - Brilliant.

0:26:58 > 0:27:03- Can we use the penne or do you want the penne?- You have next choice.

0:27:03 > 0:27:04We took the chicken first.

0:27:04 > 0:27:06They want the penne, we could do a ratatouille.

0:27:06 > 0:27:09We could do a ratatouille, so have that old pasta.

0:27:10 > 0:27:11OK.

0:27:11 > 0:27:13We need a pen and paper, is what we need.

0:27:13 > 0:27:14We need a pen and paper.

0:27:18 > 0:27:2060 dessert. I'm going to struggle with that.

0:27:20 > 0:27:22Do you know how to make a cheesecake?

0:27:22 > 0:27:25No. I'm not a dessert person. I mean, I'll try.

0:27:28 > 0:27:30- SOPHIE: Baked apple. RUSSELL:- Yeah, whatever you think.

0:27:30 > 0:27:32Put currants in the middle of the baked apple.

0:27:32 > 0:27:36- My nana used to do that. - Baked apples with toffee sauce.- Mm.

0:27:36 > 0:27:39- SUSANNAH:- We could do baked bananas. Do you think people like bananas?

0:27:39 > 0:27:41You like a banana.

0:27:41 > 0:27:44They're going to have to like it, aren't they?

0:27:44 > 0:27:48- OK, Russ, we're going to do steak and kidney pie, mash and peas.- Yep.

0:27:48 > 0:27:50Ratatouille with a mozzarella topping.

0:27:50 > 0:27:54I don't know what it is. I know what it is, but I've never made one.

0:27:54 > 0:27:55I'm guided by you on that.

0:27:55 > 0:27:57Baked toffee apples.

0:27:57 > 0:28:00Lovely. That sounds lovely. It's all the fun of the fair.

0:28:00 > 0:28:02- It's all the fun of the fair. - All the fun of the fair.

0:28:02 > 0:28:04- Hello, Chef.- What are we creating?

0:28:04 > 0:28:09We're going to do a spinach and chicken and cheese bake.

0:28:09 > 0:28:14- Then we're doing pasta pomodoro. - A spicy penne.

0:28:14 > 0:28:16Then we're doing baked bananas.

0:28:16 > 0:28:19- Cool.- With treats. - With treats?- Yeah.

0:28:19 > 0:28:21- What's the treat? - You have to wait and see.

0:28:21 > 0:28:23- You have to wait and see that. - Currants.

0:28:23 > 0:28:25Sounds exciting. Let's get cooking, then.

0:28:35 > 0:28:39- RUSSELL:- My strength really is all the stuff my grandmothers

0:28:39 > 0:28:42and my mum taught me.

0:28:42 > 0:28:46Steak and kidney pie is something that I have cooked in the past,

0:28:46 > 0:28:47but never in these quantities,

0:28:47 > 0:28:50even though my brother is about 24 stone.

0:28:53 > 0:28:56Mount Pleasant is a bastion of blue-collar Britishness.

0:28:56 > 0:28:59Steak and kidney pie, I think it's a marvellous, marvellous idea.

0:28:59 > 0:29:01That could be a winner.

0:29:01 > 0:29:04While Russell prepares the steak for his pie,

0:29:04 > 0:29:09team-mate Sophie is simultaneously chopping veg for her ratatouille

0:29:09 > 0:29:14as well as prepping the apples for her baked toffee apple dessert.

0:29:14 > 0:29:16You kind of want a whole apple, don't you, really?

0:29:16 > 0:29:20- You don't want to be scrimping. - Oh, yeah, use plenty apples.

0:29:20 > 0:29:24The initial thought is make something really tasty that

0:29:24 > 0:29:27people go, "Oh, it's lunch. Oh, yeah, that's what I want.

0:29:27 > 0:29:30"That's going to keep me going for the rest of the day."

0:29:37 > 0:29:40Susannah and Jodie's menu I'm unsure of.

0:29:40 > 0:29:43They've got a chicken breast bake with a crusty top.

0:29:47 > 0:29:49This is something I make at home a lot for my kids.

0:29:51 > 0:29:53Jodie and I have chosen things which are quite simple

0:29:53 > 0:29:55and that are quick to do.

0:29:55 > 0:29:59I just hope they're going to please the 120 people

0:29:59 > 0:30:01that are waiting for their lunch.

0:30:01 > 0:30:03Yeah, it's pretty daunting, I have to say,

0:30:03 > 0:30:05to cook for this many people. It's a first.

0:30:05 > 0:30:07Do you have a big frying pan?

0:30:07 > 0:30:10Use the Bratt Pan for steaming the chicken.

0:30:10 > 0:30:11We can switch this on

0:30:11 > 0:30:14and you can cook all 40 chicken breasts in one go.

0:30:14 > 0:30:16Perfect, do I put a bit of oil in there first?

0:30:16 > 0:30:19Yeah, a little bit of oil and we'll get it flashed up for you.

0:30:19 > 0:30:21- I'll season the chicken first. - Yeah, super.

0:30:23 > 0:30:26I put Susan in charge because she's a lot bossier than I am,

0:30:26 > 0:30:30and she's got some great ideas. I'm really happy chopping.

0:30:30 > 0:30:31I love chopping, I love dicing.

0:30:36 > 0:30:40She is a demon chopper. It's like you've been fast-forwarded.

0:30:42 > 0:30:44- Jodes?- Yeah?

0:30:44 > 0:30:46Make the white sauce now.

0:30:46 > 0:30:48- You want me to make the white sauce? - Yeah.

0:30:50 > 0:30:52I've just got my orders to make the bechamel.

0:30:52 > 0:30:55I'm still trying to do the pomodoro, so I'm going to be like,

0:30:55 > 0:30:56"I need eight hands today."

0:31:02 > 0:31:04I'm so tall, I have to go down like this.

0:31:07 > 0:31:11This is a first for MasterChef - I've never seen somebody sit down before.

0:31:11 > 0:31:13- How do you do that? - My knees are going, love.

0:31:13 > 0:31:14- Your knees are going?- Yeah.

0:31:14 > 0:31:18Steak and kidney pie, I love the idea of it. What's the crust on top?

0:31:18 > 0:31:20It's going to be a short-crust pastry.

0:31:20 > 0:31:22- Have you got to make that pastry then?- No, it's all there in layers.

0:31:22 > 0:31:25Sophie's tasked with desserts, by the look of it.

0:31:25 > 0:31:26How many have you done of these?

0:31:26 > 0:31:30Three, six, nine, ten...16. I've two more to go.

0:31:30 > 0:31:3120?

0:31:31 > 0:31:36- Aren't you doing 60? - Have we got 60?- 60 desserts.- Oh. 60?

0:31:36 > 0:31:40- Oh, flipping hell, why did I think it was 20?- 20 vegetarians.

0:31:40 > 0:31:42Oh, 20 vegetarians. Yes, I'm doing that as well.

0:31:42 > 0:31:44Do you think maybe 60 of the same thing?

0:31:44 > 0:31:46We're supposed to do 60 of the same.

0:31:46 > 0:31:50- 60 of the same.- What you could do is cut the apples in half,

0:31:50 > 0:31:52put the stuffing inside and then bake them in a sauce,

0:31:52 > 0:31:55so you've only got to do 30, but you've got 20 done.

0:31:55 > 0:31:58Oh, good. That's good, John. I'm so glad I met you.

0:31:58 > 0:31:59You're glad you met me?

0:31:59 > 0:32:01I bet you don't feel that way at all, really, do you?

0:32:01 > 0:32:03- I do. I do. It's true, it's true. - You've got a lot of work to do.

0:32:03 > 0:32:05- Yep.- Lunch in an hour and a half.

0:32:07 > 0:32:10Watching Sophie work started to frighten me.

0:32:10 > 0:32:11She had no system at all.

0:32:11 > 0:32:14Sophie's organisational skills, they're not the best.

0:32:19 > 0:32:22With the pressure on, Susannah and Jodie are under way with

0:32:22 > 0:32:27their mains, but their baked banana dessert is still a work in progress.

0:32:29 > 0:32:33- With the bananas, I might add some butter as well.- Yeah, lovely.

0:32:33 > 0:32:37- Make it a bit toffee. - Butter, cinnamon.

0:32:37 > 0:32:42Some currants, orange juice. It'll just be like an explosion of fruit.

0:32:52 > 0:32:56Susannah, explain this dessert to me. Is it just baked bananas?

0:32:56 > 0:32:57It's kind of like...

0:32:59 > 0:33:01Yeah. It's "wing it" baked bananas.

0:33:01 > 0:33:03Is there no sort of lovely top or anything on it?

0:33:03 > 0:33:06If you made something like granola to go with it, then some yoghurt

0:33:06 > 0:33:08or something, it might be nice.

0:33:08 > 0:33:11At the moment, it sounds to me like you've got baked bananas and sugar.

0:33:12 > 0:33:13We've not finished yet.

0:33:13 > 0:33:16I'm putting on some orange zest and some orange juice.

0:33:16 > 0:33:20- Oranges and banana.- I promise you, trust me, I've made it before.

0:33:20 > 0:33:22It's delicious. I am cooking for my children.

0:33:22 > 0:33:25Trust me, you have to trust me on this one.

0:33:35 > 0:33:38On the other team, Russell has finally chopped the onion

0:33:38 > 0:33:41and mushrooms, and can now start bringing the steak

0:33:41 > 0:33:43and kidney pie filling together.

0:33:45 > 0:33:48BOTH: # Stop, wait a minute, Mr Postman! #

0:33:54 > 0:33:57Look at this. This is, like, mahoosive!

0:33:57 > 0:33:59SUSANNAH: Oh, it sounds beautiful.

0:33:59 > 0:34:02- NICK:- That's it, Chef, let's get it cooking.

0:34:02 > 0:34:03It's in now.

0:34:04 > 0:34:06- SUSANNAH: Oh, well done, that smells yummy.- Fantastic.

0:34:06 > 0:34:09- It's a great thing to cook in, though.- Isn't it amazing?!

0:34:09 > 0:34:13This is so exciting. I've never seen anything like this.

0:34:13 > 0:34:15So how long should I keep it in here for?

0:34:15 > 0:34:17You want to seal that now till it's nice and brown,

0:34:17 > 0:34:20you've got a little bit of caramelisation on the onions.

0:34:20 > 0:34:24- Obviously it's crucial now that we get this cooked in time.- Yeah.

0:34:24 > 0:34:26Ideally we want it in the oven for a good hour,

0:34:26 > 0:34:27so you've got about 20 minutes...

0:34:27 > 0:34:29- Right.- ..to get this finished.

0:34:29 > 0:34:31- Where are your kidneys?- Here.

0:34:31 > 0:34:34Go and prep your kidneys now, then we'll come back to this.

0:34:37 > 0:34:40Meanwhile, Sophie's resolved her portion problem

0:34:40 > 0:34:44and is now topping her apple halves with brown sugar and cinnamon.

0:34:47 > 0:34:49The smell, I think's important, don't you,

0:34:49 > 0:34:52to draw them to the counter?

0:34:52 > 0:34:54It will, hopefully, with the toffee sauce,

0:34:54 > 0:34:57draw them in, the posties.

0:34:57 > 0:34:59I love a postman...and a postwoman.

0:34:59 > 0:35:02We've got a wonderful parcel lady called Roz

0:35:02 > 0:35:06and she just lifts your day if she's there.

0:35:06 > 0:35:09So hello, Roz. You're a winner.

0:35:09 > 0:35:10A toffee apple...

0:35:10 > 0:35:12Has it got a stick in it?

0:35:13 > 0:35:16- Like a toffee apple? - No, but it is stick-Y.

0:35:16 > 0:35:21So it's a sticky toffee apple without the stick.

0:35:21 > 0:35:22You're worried. I know.

0:35:22 > 0:35:25- Sounds odd. - Yeah, it does, doesn't it?

0:35:25 > 0:35:27But I'm hoping odd's going to work today.

0:35:27 > 0:35:28I'm hoping.

0:35:40 > 0:35:45Across the kitchen, Jodie has moved on to the spicy tomato sauce

0:35:45 > 0:35:47for her pomodoro pasta dish.

0:35:47 > 0:35:50- Do you think that's enough for 20 portions?- Yes.- Do you?

0:35:51 > 0:35:53- I'm being assertive. - If you're confident.

0:35:53 > 0:35:56- I'm very confident. - OK, fine.- I'm confident.

0:35:58 > 0:36:02The exciting vegetarian dish coming from Jodie and Susannah

0:36:02 > 0:36:04is pasta with tomato sauce.

0:36:04 > 0:36:05Wow(!)

0:36:07 > 0:36:10But the big surprise for me is the girls' dessert.

0:36:10 > 0:36:16I mean, a culinary masterpiece - baked banana with brown sugar.

0:36:16 > 0:36:17Really?

0:36:19 > 0:36:22John did have a point, it does need something a little bit extra,

0:36:22 > 0:36:25although, personally, I think it's delicious like that.

0:36:30 > 0:36:32What about if you used some of the bread we've got

0:36:32 > 0:36:34and made a bread and butter on top of that?

0:36:34 > 0:36:36So you had a banana bread pudding

0:36:36 > 0:36:39with an egg custard going through it?

0:36:39 > 0:36:41- Just...personally... - Not your cup of tea.

0:36:41 > 0:36:43No, I love bread and butter pudding,

0:36:43 > 0:36:46but I just think the clagginess of the bread, and then the banana...

0:36:46 > 0:36:49I think it's going to be like a wet banana sandwich.

0:36:49 > 0:36:52JODIE: Pineapple slices, and then put..

0:36:53 > 0:36:56..a nice, kind of, sauce or something.

0:36:57 > 0:37:00JOHN: Susannah and Jodie are stuck on an idea of baked bananas

0:37:00 > 0:37:01and they're trying to evolve a dish.

0:37:01 > 0:37:03JODIE: A load more biscuits.

0:37:03 > 0:37:06Make a bit, fat crunch on top.

0:37:06 > 0:37:07Disgusting.

0:37:07 > 0:37:09Actually, you can't really evolve the dish.

0:37:09 > 0:37:11You haven't got any ice cream in a tub?

0:37:11 > 0:37:14What they need to do is forget the bananas altogether

0:37:14 > 0:37:15and start all over again.

0:37:15 > 0:37:20Or we fill them up so much on main course, they don't want dessert.

0:37:20 > 0:37:21Yeah.

0:37:24 > 0:37:26What am I going to do with my baked bananas?

0:37:26 > 0:37:30Well, I would do something like...condensed milk.

0:37:30 > 0:37:34It needs something else. It needs to be baked bananas and...

0:37:34 > 0:37:38- Rum.- Get a little tot of rum to go with it?

0:37:38 > 0:37:39They'll love it, those postmen.

0:37:39 > 0:37:41We'll get deliveries all over the place.

0:37:52 > 0:37:55The mail centre runs on a 24-hour operation

0:37:55 > 0:37:57and we process about 1.8 million items a day.

0:37:59 > 0:38:02My people do work on shift work and it can be difficult,

0:38:02 > 0:38:06balancing your diet, when you're doing different hours.

0:38:06 > 0:38:10So it's very important to me that they get the opportunity to have a healthy and nutritious meal

0:38:10 > 0:38:12when they go to the staff restaurant.

0:38:18 > 0:38:20There's just over an hour till lunch.

0:38:22 > 0:38:24They really have to ramp it up another gear, now,

0:38:24 > 0:38:26if they're going to get it out on time.

0:38:28 > 0:38:30We're getting there, Soph.

0:38:30 > 0:38:33Russell is making American mash

0:38:33 > 0:38:34to go with his steak and kidney pie.

0:38:36 > 0:38:40American-style mash is when you steam them with all of the skins on

0:38:40 > 0:38:42and then, when they come out,

0:38:42 > 0:38:46we will mash them with rosemary butter.

0:38:46 > 0:38:47So they'll be lovely and creamy,

0:38:47 > 0:38:50but you get all of the goodness of the skin.

0:38:51 > 0:38:55The British earth is digestible and delicious.

0:39:00 > 0:39:02God, I did a load. Is that going to be enough?

0:39:02 > 0:39:04Yeah, it'll be enough.

0:39:05 > 0:39:08Cor, strewth! That's hot in there.

0:39:09 > 0:39:11With the potatoes in to steam,

0:39:11 > 0:39:14Russell moves on to the pastry topping for his pie.

0:39:17 > 0:39:19These machines are amazing.

0:39:19 > 0:39:22Russell, what are you putting across the top to make that a pie?

0:39:22 > 0:39:25I've got some little pastry things that I've been cutting out, here.

0:39:25 > 0:39:28We're doing it rustic, so you get one half a crust.

0:39:28 > 0:39:30I love the idea of the pie.

0:39:30 > 0:39:32- I think that's fabulous. - It's very me.

0:39:32 > 0:39:34- And whose idea was it?- Mine.

0:39:36 > 0:39:38Minute I saw steak and kidney, it rang a bell,

0:39:38 > 0:39:41because British traditional is me.

0:39:41 > 0:39:43I've seen it all my life.

0:39:43 > 0:39:46Sophie's more sophisticated. She's from East Finchley.

0:39:46 > 0:39:48I'm from Uxbridge.

0:39:48 > 0:39:52So she's doing, like, you know...the sprauncy stuff.

0:39:52 > 0:39:55I'm going to bake that down and then put the cheese topping on,

0:39:55 > 0:39:57to make it nice and brown and squidgy.

0:40:01 > 0:40:03She's got ratatouille in the oven.

0:40:03 > 0:40:04But is that really a main course?

0:40:04 > 0:40:06Isn't ratatouille a side dish?

0:40:07 > 0:40:08I don't understand it.

0:40:10 > 0:40:14Right now, Sophie's grating more cheese to go on top of the cheese

0:40:14 > 0:40:16which is on top of the ratatouille.

0:40:17 > 0:40:18Who knows?

0:40:19 > 0:40:21It's a variation on a theme, you know?

0:40:21 > 0:40:23I used to be a vegetarian years ago,

0:40:23 > 0:40:28so...you know, cheese and veg and herbs.

0:40:28 > 0:40:31But you want it gungy, you don't want a dry veggie thing,

0:40:31 > 0:40:33or you just feel depressed.

0:40:33 > 0:40:35- # Bananas... - # In pyjamas... #

0:40:35 > 0:40:39Chefs, you've got 45 minutes now to service.

0:40:41 > 0:40:43On the other team,

0:40:43 > 0:40:46Susannah has come up with a solution to the banana issue.

0:40:48 > 0:40:51This is a lot of cream...to whip...

0:40:54 > 0:40:57- Do you want to use the machine? - You have a machine?- Yeah.

0:40:57 > 0:40:58Oh...yeah!

0:41:00 > 0:41:03Think it needs to go to zero, first, then you press that.

0:41:03 > 0:41:05It's not going to zero, is it?

0:41:05 > 0:41:08- Ah! It's not working. - Oh, my God!

0:41:10 > 0:41:11Why isn't it working?

0:41:11 > 0:41:14You're going to need this for the mash in a minute, aren't you?

0:41:14 > 0:41:18One second - Nino? This machine, have you had it going yet?

0:41:18 > 0:41:20This machine has got to work.

0:41:20 > 0:41:25The banana's great, but it's not sublime without the cream.

0:41:25 > 0:41:27- It needs the cream. - It needs the cream.

0:41:27 > 0:41:29OK, you ready?

0:41:29 > 0:41:30No, let's do it by hand.

0:41:32 > 0:41:37Right...it's going to be mash time. I'll check the spuds.

0:41:39 > 0:41:43The mashed potato machine's broken, so we've got to do it all by hand.

0:41:43 > 0:41:46You could have done with the mashed potato machine actually working,

0:41:46 > 0:41:47but it's not.

0:41:47 > 0:41:49SUSANNAH SIGHS

0:41:49 > 0:41:52Do you think that's going to be enough cream?

0:41:52 > 0:41:54I'm not touching a whisk for a very long time.

0:41:54 > 0:41:57A very, very long time.

0:41:57 > 0:41:58OK.

0:42:06 > 0:42:10There's 15 minutes till service and time is running out.

0:42:12 > 0:42:14Chefs, the queue is forming for lunch,

0:42:14 > 0:42:17so start thinking about service now.

0:42:17 > 0:42:18Right - here we go.

0:42:21 > 0:42:23- I'll show you how...- Oof!

0:42:26 > 0:42:28- Love peas. Do you? - I love them, they're my favourite.

0:42:28 > 0:42:30They're my favourite.

0:42:30 > 0:42:32There seems to be no sense of urgency in here today,

0:42:32 > 0:42:36and any minute now, there's going to be 120 standing at that counter,

0:42:36 > 0:42:37asking for their lunch.

0:42:38 > 0:42:41- Oh, your pastry's looking gorgeous. - Are they going up?

0:42:41 > 0:42:44- Yeah, they are. - Oh, look at my puff pastries!

0:42:44 > 0:42:45They're puffed!

0:42:48 > 0:42:50Gorgeous. They look fantastic.

0:42:50 > 0:42:52Darling, go and do your pasta.

0:42:58 > 0:43:00Smells brilliant.

0:43:00 > 0:43:03We've got, like, four minutes...argh!

0:43:03 > 0:43:08We're cutting it fine. It is...to the wire.

0:43:24 > 0:43:26It looks wonderful.

0:43:26 > 0:43:27Wow, we're a team.

0:43:27 > 0:43:31- That's...good job. - Good job, darling.

0:43:32 > 0:43:34Don't go.

0:43:34 > 0:43:37We'd expect today something more like a main dinner you'd go out for

0:43:37 > 0:43:40rather than the canteen sort of dinners we have normally.

0:43:41 > 0:43:46Susannah and Jodie have made chicken breast on a bed of spinach,

0:43:46 > 0:43:48topped with bechamel sauce and breadcrumbs,

0:43:48 > 0:43:52served with turmeric rice and sweetcorn

0:43:52 > 0:43:55and a vegetarian spicy pomodoro pasta.

0:43:55 > 0:43:59Russell and Sophie's main dishes

0:43:59 > 0:44:02are steak and kidney with pastry tops,

0:44:02 > 0:44:04American-style mash, peas

0:44:04 > 0:44:07and ratatouille topped with mozzarella and extra cheese.

0:44:07 > 0:44:10Here we go!

0:44:10 > 0:44:11Yeah, yeah, yeah!

0:44:11 > 0:44:12Vegetarian delight!

0:44:12 > 0:44:14Are you hungry?

0:44:14 > 0:44:15Steak and kidney, please.

0:44:15 > 0:44:18Here you are, love. Take care.

0:44:19 > 0:44:22With service under way, Russell's steak and kidney pie

0:44:22 > 0:44:24seems to be an early hit.

0:44:24 > 0:44:25Steak and kidney.

0:44:26 > 0:44:29- What would you like, darling? - Pie.- Good girl.

0:44:31 > 0:44:33What I chose for lunch today was steak and kidney pie.

0:44:33 > 0:44:36It looked so nice when I went up, the way it was presented,

0:44:36 > 0:44:38and it tastes gorgeous, I must say.

0:44:38 > 0:44:41The meat's nice and tender. Yeah, very nice. Enjoyable.

0:44:41 > 0:44:45I think the pie filling and the gravy is absolutely lovely.

0:44:45 > 0:44:49But Sophie's ratatouille is not proving so popular.

0:44:51 > 0:44:52Anyone for mozzarella magic?

0:44:55 > 0:44:58- Steak and kidney.- Are you coming after my old steak and kidney?

0:44:58 > 0:44:59Steak and kidney, please.

0:45:01 > 0:45:06Anyone for veggie, lovely...? Oh, yeah, mozzarella. Magic, this is.

0:45:06 > 0:45:07Peas, would you like some peas?

0:45:07 > 0:45:10- Here you are, darling. - Fantastic, thank you. - Hope you enjoy it.

0:45:15 > 0:45:17The ratatouille - there was a lot of vegetables.

0:45:17 > 0:45:20I do not eat tomatoes, but I did thoroughly enjoy it.

0:45:20 > 0:45:22It was really nice.

0:45:22 > 0:45:24Sweet Mediterranean vegetables with tomatoes,

0:45:24 > 0:45:27and then the saltiness of mozzarella

0:45:27 > 0:45:29is a tried-and-tested formula

0:45:29 > 0:45:30and she's got that right.

0:45:32 > 0:45:35Even if it tastes filthy, you've got to say it's yummy, OK?

0:45:35 > 0:45:38On the other team, Susannah's cheesy chicken

0:45:38 > 0:45:40seems to be a firm favourite.

0:45:42 > 0:45:45Anyone else for cheesy chicken?

0:45:45 > 0:45:47Can I have one more spoonful, please?

0:45:47 > 0:45:49Sweetcorn? It's a bit yellow.

0:45:49 > 0:45:53Even if you think it's disgusting, you've got to go, "Taste sensation!"

0:45:54 > 0:45:55There you go. Enjoy it.

0:45:55 > 0:45:58Is that enough? Enough rice for you?

0:45:58 > 0:46:00I ordered cheesy chicken with rice

0:46:00 > 0:46:02and it is really tasty.

0:46:02 > 0:46:03It was absolutely gorgeous. Really nice.

0:46:03 > 0:46:05The chicken, really moist. Absolutely lovely.

0:46:05 > 0:46:08I liked the spinach underneath, that was tasty.

0:46:08 > 0:46:10A nice little surprise, but it was very tasty indeed.

0:46:10 > 0:46:13I'm impressed with the chicken dish from the ladies.

0:46:13 > 0:46:15Yeah, I like that spinach at the bottom of that.

0:46:15 > 0:46:18And that crusty breadcrumb top and white sauce,

0:46:18 > 0:46:19it's a lovely, comforting thing.

0:46:21 > 0:46:22You want some pasta?

0:46:23 > 0:46:28But the spicy pomodoro pasta is not faring so well.

0:46:28 > 0:46:30- Is that all right?- Yeah, thank you. - And there's some Parmesan there.

0:46:34 > 0:46:37I had the spicy pasta. It was lovely.

0:46:37 > 0:46:40Pasta was gorgeous, perfectly cooked.

0:46:40 > 0:46:42Quite nice, but a little disappointed.

0:46:42 > 0:46:44It could have been a little bit spicier.

0:46:44 > 0:46:46A little bland, a little bit "just" tomato

0:46:46 > 0:46:48and I wanted a little more kick in it.

0:46:48 > 0:46:50I'm unimpressed with the pasta dish -

0:46:50 > 0:46:52pasta and tomato sauce is...pretty much kids' stuff.

0:46:52 > 0:46:54There's a little bit of chilli, a little warmth,

0:46:54 > 0:46:56but there's no real kick to it.

0:46:56 > 0:46:58Anyone for mozzarella magic?

0:47:00 > 0:47:03Sophie's still struggling to sell her ratatouille.

0:47:03 > 0:47:04Sir, what can I get you?

0:47:04 > 0:47:07- Steak and kidney, please. - Steak and kidney, steak and kidney.

0:47:07 > 0:47:09- Steak and kidney, please.- Oh, Lordy!

0:47:09 > 0:47:12Hope it tastes as good as it looks, otherwise it's serious trouble.

0:47:12 > 0:47:14I'm going back to dancing.

0:47:14 > 0:47:15Russell - he did a good job.

0:47:15 > 0:47:17And he was good at serving.

0:47:17 > 0:47:19His customer service was brilliant.

0:47:19 > 0:47:21He had a big smile.

0:47:21 > 0:47:23- There you are, darling. - Thanks, mate.- Help yourself.

0:47:23 > 0:47:25We're running out of cheesy chicken.

0:47:25 > 0:47:27Anyone like some pasta?

0:47:28 > 0:47:31I'm going to go for the cheesy chicken.

0:47:31 > 0:47:33I like chicken.

0:47:33 > 0:47:35Hands up - who wants cheesy chicken?

0:47:35 > 0:47:38OK, we'll have to do a lottery,

0:47:38 > 0:47:40because there's only two pieces left.

0:47:40 > 0:47:42Whoever is going to be the nicest

0:47:42 > 0:47:45and most complimentary about our food gets the cheesy chicken.

0:47:46 > 0:47:48I'm afraid...oh!

0:47:48 > 0:47:51That's it for the cheesy chicken, sorry.

0:47:51 > 0:47:53We're out. Well, that's a good sign.

0:47:53 > 0:47:55Yeah, we did OK, baby.

0:47:55 > 0:47:56Guys, that's the mains done,

0:47:56 > 0:47:59so shall we start looking at dessert, now?

0:48:01 > 0:48:05They're looking nice and oozy. Going to put some toffee sauce on.

0:48:09 > 0:48:11They can have extra sauce if they want, can't they?

0:48:13 > 0:48:16That's so clever of you, to be doing the sauce.

0:48:18 > 0:48:20No... Where did you put them? Here they are.

0:48:21 > 0:48:24They look like sausages. Oh, this is a failure.

0:48:28 > 0:48:30They look really filthy.

0:48:33 > 0:48:37We're not very good at desserts. We might have a bit of a fail, here.

0:48:37 > 0:48:39But it does taste, actually, really yummy.

0:48:39 > 0:48:41It does. And it smells amazing.

0:48:41 > 0:48:44You know what? We will sell, sell, sell.

0:48:44 > 0:48:45And it sounds good.

0:48:46 > 0:48:48- Pudding, now.- Yeah.

0:48:53 > 0:48:55Do a bit of harvest festival scattering.

0:49:01 > 0:49:03- Russ...- Argh!

0:49:09 > 0:49:10That looks a lot better.

0:49:10 > 0:49:12Tricks of the trade.

0:49:13 > 0:49:14Amazing...

0:49:14 > 0:49:19Susannah and Jodie's dessert is toffee orange bananas

0:49:19 > 0:49:20served with whipped cream.

0:49:20 > 0:49:22Have we got enough portions?

0:49:22 > 0:49:25Russell and Sophie are serving baked apples

0:49:25 > 0:49:28topped with raspberries and a toffee sauce.

0:49:29 > 0:49:33- Sticky toffee apple? - Yes, please.- Yeah?

0:49:34 > 0:49:36- Thank you very much.- Enjoy, sir.

0:49:36 > 0:49:37Sticky toffee apple, darling? You got it.

0:49:41 > 0:49:43- Enjoy.- Thank you very much. - Toffee apple, love?

0:49:43 > 0:49:45- Yes, please. - There you are, my darling.

0:49:47 > 0:49:49I went for toffee apple.

0:49:49 > 0:49:54The presentation, it was lovely - a lot of colours in it.

0:49:54 > 0:49:56I'm enjoying it.

0:49:56 > 0:49:58Something I've never tried before, toffee apple -

0:49:58 > 0:50:00it was really nice, it was different.

0:50:00 > 0:50:03Got cinnamon flavours in there that come across.

0:50:03 > 0:50:04It was really tasty.

0:50:04 > 0:50:06I've travelled all over the world, eating puddings.

0:50:06 > 0:50:10And I've never seen anything quite as bizarre as that.

0:50:11 > 0:50:14The apples are sweet, but they're too sharp, too sour.

0:50:17 > 0:50:20You have whatever you want. You might fancy a banana.

0:50:20 > 0:50:22Anyone else for banana?

0:50:25 > 0:50:27One...

0:50:27 > 0:50:29How are your bananas going, you two?

0:50:29 > 0:50:32I keep looking down at these, thinking they're frankfurters,

0:50:32 > 0:50:36then I suddenly remember they are actually bananas.

0:50:36 > 0:50:39I hope they taste better than they look.

0:50:39 > 0:50:42The only thing that let the banana dessert down was the presentation.

0:50:42 > 0:50:44Yeah, the presentation is not that charming.

0:50:44 > 0:50:47It's just there, banana and cream, just on the plate.

0:50:47 > 0:50:50Its appearance is slightly disturbing.

0:50:50 > 0:50:52Its texture is even more disturbing,

0:50:52 > 0:50:54cos the banana isn't even cooked.

0:50:54 > 0:50:58You've got the soft exterior and a rubbery interior.

0:50:59 > 0:51:00Toffee apple, please.

0:51:01 > 0:51:04Although both teams' desserts are selling well...

0:51:04 > 0:51:06I will have one each.

0:51:07 > 0:51:09..on the canteen floor,

0:51:09 > 0:51:11the posties are finding further issue

0:51:11 > 0:51:14with the baked bananas.

0:51:14 > 0:51:15Have you got a knife and fork?

0:51:15 > 0:51:18They're very tough. Seems like it's still in its skin,

0:51:18 > 0:51:20but I'm sure it isn't.

0:51:32 > 0:51:34You need to come back more often!

0:51:34 > 0:51:35THEY LAUGH

0:51:35 > 0:51:38They want us back already!

0:51:38 > 0:51:39Group hug, group hug.

0:51:39 > 0:51:42Russ, you're eating again - surprise, surprise!

0:51:42 > 0:51:44I'm coming after your banana.

0:51:45 > 0:51:48Today was really good. I came in with a certain trepidation.

0:51:48 > 0:51:51I didn't know what they were going to be like in the kitchen,

0:51:51 > 0:51:53but to be quite honest, once they got down and did it

0:51:53 > 0:51:55and focused on the job in hand,

0:51:55 > 0:51:57they were a pleasure to work with in here.

0:51:58 > 0:52:02I tell you what, the girls actually struggled with the content.

0:52:02 > 0:52:05Some thought and creativity went into the chicken, and after that,

0:52:05 > 0:52:07everything was just a complete muddle through.

0:52:07 > 0:52:11What those girls were aiming at is "What can we get away with?"

0:52:11 > 0:52:13Not, "What can we serve that will impress?"

0:52:14 > 0:52:17I thought we did all right. We didn't do too many things

0:52:17 > 0:52:19to scare us or, you know, have to do too much preparation.

0:52:19 > 0:52:22We kept it really simple and nice and tasty

0:52:22 > 0:52:25and, hopefully, it was all those things.

0:52:28 > 0:52:31Ugh...feeding the 5,000.

0:52:31 > 0:52:34I think Jodie and I performed a little miracle.

0:52:34 > 0:52:38I am absolutely shattered and have lost the will to live.

0:52:39 > 0:52:42I want to give Russell a pat on the back -

0:52:42 > 0:52:46pie, mash and peas, in the middle of a busy staff restaurant,

0:52:46 > 0:52:48is a great idea.

0:52:48 > 0:52:51For me, personally, it was just amazing.

0:52:51 > 0:52:55I just can't believe that we've catered for 120 people.

0:52:55 > 0:52:58It's unbelievable! It's unbelievable.

0:52:58 > 0:52:59Unbelievable.

0:53:00 > 0:53:04I get really nervous at the beginning with the time thing.

0:53:04 > 0:53:07And I just think, "We'll never get it done."

0:53:07 > 0:53:10But we did. We did get it done.

0:53:10 > 0:53:14Today was first class, it really was.

0:53:31 > 0:53:33JOHN: I've mixed emotions, now, about our four.

0:53:33 > 0:53:36Today they're going to have to raise their game.

0:53:50 > 0:53:54Welcome back. Today is a big day.

0:53:54 > 0:53:59You are going to be cooking for three previous finalists

0:53:59 > 0:54:01of Celebrity MasterChef.

0:54:01 > 0:54:03Andi Peters...

0:54:03 > 0:54:05Phil Vickery...

0:54:05 > 0:54:07and Emma Kennedy.

0:54:07 > 0:54:11Today, two of you, you become semifinalists.

0:54:11 > 0:54:15Two of you will be leaving the competition.

0:54:15 > 0:54:17Impress our guest judges.

0:54:17 > 0:54:21Your two courses - one hour and 15 minutes.

0:54:21 > 0:54:23Let's cook.

0:54:26 > 0:54:29Our guest judges have been through the competition.

0:54:29 > 0:54:32They excelled. They showed off in this round.

0:54:32 > 0:54:33They dared, they pushed it.

0:54:33 > 0:54:34They went through.

0:54:36 > 0:54:42Today, cooking for ex-finalists, is really extraordinary, actually.

0:54:45 > 0:54:47I suspect they won't pull any punches.

0:54:47 > 0:54:49They've got to be honest,

0:54:49 > 0:54:52and we're going to have to take it on the chin.

0:54:54 > 0:54:56- Sophie?- Yes.

0:54:56 > 0:54:58Is there any comparison at all between this

0:54:58 > 0:55:00and first night stage nerves?

0:55:00 > 0:55:02Yeah. There really is!

0:55:02 > 0:55:06I just said that to Russ. I said, "This feels like a first night."

0:55:06 > 0:55:10Yep. When you've just got to go out there and, you know... Yeah.

0:55:10 > 0:55:14I'd like to know what it is you're going to make for us and our guests.

0:55:14 > 0:55:18Well, it's sea bass on potatoes and wild mushrooms

0:55:18 > 0:55:22with a beetroot caviar.

0:55:22 > 0:55:23Dessert, Sophie.

0:55:23 > 0:55:27Dessert is a blackberry brownie cake with vanilla custard.

0:55:27 > 0:55:29- Wow! It sounds delicious.- I hope so.

0:55:29 > 0:55:32- You - do you?- I really do.

0:55:32 > 0:55:34- Get on with it.- All right!

0:55:34 > 0:55:35- You've got brownies to make.- I know!

0:55:39 > 0:55:41Nice menu from Sophie.

0:55:41 > 0:55:43I like the idea of sea bass...

0:55:44 > 0:55:47..on crispy potatoes with wild mushrooms.

0:55:49 > 0:55:51And beetroot caviar!

0:55:54 > 0:55:56Very, very nice indeed.

0:55:57 > 0:56:00Dessert - I think blackberry chocolate

0:56:00 > 0:56:03and vanilla custard could be an absolute gem.

0:56:06 > 0:56:10The issue is timing. She's given herself a huge amount of work to do.

0:56:10 > 0:56:13If Sophie delivers what she intends to, I think we're in for a treat.

0:56:13 > 0:56:14A proper treat.

0:56:16 > 0:56:19A place in the semifinals of Celebrity MasterChef

0:56:19 > 0:56:21would be utterly awesome.

0:56:24 > 0:56:26I really would love to be able to go home tonight

0:56:26 > 0:56:29and be able to say to the boys, "I'm through."

0:56:29 > 0:56:30That is a dream.

0:56:38 > 0:56:40- RUSSELL:- I never give up.

0:56:40 > 0:56:41I always like to do my best.

0:56:43 > 0:56:47I've got to prove to myself, more than anything,

0:56:47 > 0:56:50that I can come up with the goods in just an hour and a quarter.

0:56:55 > 0:56:58- Russell...- Yeah?- Tell us your menu.

0:56:58 > 0:56:59I'm doing a toad-in-the-hole

0:56:59 > 0:57:03with three different sausages from three different counties,

0:57:03 > 0:57:06and then I'm doing apple and honey and almonds crumble,

0:57:06 > 0:57:08which I've never made before in my life.

0:57:08 > 0:57:11Real old classic comfort food.

0:57:11 > 0:57:13What does that say about you, do you think?

0:57:13 > 0:57:16It says to me about my happy childhood with my grandmothers.

0:57:16 > 0:57:18It's all about family, it's all about memories.

0:57:18 > 0:57:21- So it's an emotional day for you today, then, Russell.- It is.

0:57:21 > 0:57:23It is, quite, actually. Yeah.

0:57:23 > 0:57:25Ooh, smell that!

0:57:25 > 0:57:26- Cor!- Wow!

0:57:26 > 0:57:28That is awesome.

0:57:28 > 0:57:30I've never made this before, but I love it already.

0:57:35 > 0:57:37I want to eat what Russell is cooking.

0:57:37 > 0:57:38A toad-in-the-hole

0:57:38 > 0:57:41and an apple crumble with custard are delicious things.

0:57:43 > 0:57:45That toad has to have a crispy top,

0:57:45 > 0:57:47and it's got to be the sausages cooked all the way through.

0:57:55 > 0:57:59The cabbage has got to be delicious and salty, and smoky from the bacon.

0:58:05 > 0:58:09And then his crumble's got to be well-spiced, crunchy on top...

0:58:12 > 0:58:14..and that custard's got to be perfect.

0:58:18 > 0:58:19Tough gig.

0:58:22 > 0:58:2435 minutes for the first course.

0:58:27 > 0:58:32The determination is proving to myself that I've learnt something,

0:58:32 > 0:58:35that I've listened to Gregg and John,

0:58:35 > 0:58:39that I can take what they taught me and deliver it.

0:58:42 > 0:58:46Jodie, you've got a very interesting array of ingredients upon your bench.

0:58:46 > 0:58:50- Yes.- Duck, strawberries, beans... - Yep. Kind of an eclectic lot.

0:58:50 > 0:58:51What are you making for us?

0:58:51 > 0:58:54I'm doing a chorizo and pancetta cassoulet

0:58:54 > 0:58:57with duck breasts on the top

0:58:57 > 0:59:00and strawberry with a lovely kind of strawberry jus

0:59:00 > 0:59:04with an elderflower sabayon on the top.

0:59:04 > 0:59:06It's very continental, Jodie.

0:59:06 > 0:59:09Yeah, well, I've spent a lot of my time in France,

0:59:09 > 0:59:12modelling in Paris, especially, doing all the shows,

0:59:12 > 0:59:15so, you know, I went to a lot of lovely restaurants there

0:59:15 > 0:59:17and picked up a few bits and pieces.

0:59:17 > 0:59:20You do really push yourself, and by the looks of it you've got cassoulet,

0:59:20 > 0:59:23you've got duck, you've got little vegetables going on over there,

0:59:23 > 0:59:26- a sabayon to make, stewing strawberries, making jus.- Exactly.

0:59:26 > 0:59:29- You've got a lot of work to do. - Can you go now, then?

0:59:32 > 0:59:35I love the idea of Jodie's cassoulet, I think that's lovely.

0:59:36 > 0:59:39She's got loads of root vegetables in there.

0:59:41 > 0:59:43And then she's got paprika sausage.

0:59:46 > 0:59:47And duck on the top.

0:59:47 > 0:59:49Its appearance is going to be rustic,

0:59:49 > 0:59:51but it should taste delicious.

0:59:54 > 0:59:56I'm not sure about Jodie's dessert.

0:59:56 > 0:59:58A sabayon?

0:59:58 > 1:00:00Sabayon - mixed up eggs and sugar with elderflower?

1:00:00 > 1:00:02And then we've got strawberries,

1:00:02 > 1:00:04and then fruit sauce.

1:00:06 > 1:00:09And then there's a tuile - but is a tuile enough?

1:00:10 > 1:00:11I don't think so.

1:00:13 > 1:00:15You've got 15 minutes left.

1:00:20 > 1:00:23This means an awful lot to me now.

1:00:23 > 1:00:28And I will be GUTTED to leave today.

1:00:30 > 1:00:33I'm so astonished by how much I want this.

1:00:36 > 1:00:38- Susannah, you have a very serious face today.- Yep.

1:00:38 > 1:00:41I'm wearing red underneath here because it's a fighting colour.

1:00:41 > 1:00:44- You're up for battle today, are you, Susannah?- Yep. I am.

1:00:44 > 1:00:47I still love my friends, but I want to get through to the semifinals.

1:00:47 > 1:00:51Right, amazing array of components on your bench. How does this work?

1:00:51 > 1:00:53The mango will go with the scallops,

1:00:53 > 1:00:57and with the lamb I'm doing a tomato and mint hollandaise sauce.

1:00:57 > 1:01:00So, scallop and mango. Have you tested this out on people?

1:01:00 > 1:01:01No, I haven't.

1:01:01 > 1:01:04I've tested it out on myself, and I think it's quite delicious.

1:01:04 > 1:01:06I tell you, testing yourself out with concoctions like that

1:01:06 > 1:01:08- could be dangerous. - OK, thanks for that.

1:01:12 > 1:01:14With these two dishes I'm trying to show

1:01:14 > 1:01:18that I can do a lot of things at the same time.

1:01:18 > 1:01:22There's more preparation in it than actually cooking time.

1:01:22 > 1:01:25If I don't do it methodically,

1:01:25 > 1:01:26the tower of cards will crumble.

1:01:30 > 1:01:33Susannah, today, is being really daring.

1:01:33 > 1:01:36And I actually think slightly dangerous.

1:01:40 > 1:01:43Scallops, Jerusalem artichokes and a beurre noisette.

1:01:46 > 1:01:48But she's adding to that mango.

1:01:51 > 1:01:53I'm sorry, Susannah, it's just too weird for me.

1:01:56 > 1:01:58The lamb and potatoes, yeah.

1:01:58 > 1:02:00Asparagus and a mint hollandaise -

1:02:00 > 1:02:02I'm just unsure, I've never had it before.

1:02:05 > 1:02:09With a semifinal place at stake, I have to get my recipes right.

1:02:09 > 1:02:11It has to be absolutely perfect.

1:02:16 > 1:02:19I tell you what, this is a day of reckoning.

1:02:19 > 1:02:22But for our four, it must be nerve-racking.

1:02:22 > 1:02:24And that's where the difference will be.

1:02:24 > 1:02:27Can they hold their nerve under this pressure?

1:02:38 > 1:02:40EMMA: The main thing I want to see is ambition.

1:02:40 > 1:02:46Someone has fire in their belly, and is making a concerted effort

1:02:46 > 1:02:47to up their game.

1:02:48 > 1:02:50For me, if you cannot bring out

1:02:50 > 1:02:54everything you've got as far as what it is you're about as a cook,

1:02:54 > 1:02:55then what are you doing here?

1:02:56 > 1:03:00At this stage in the competition, it's about presenting a dish

1:03:00 > 1:03:03which you've tried and tested on friends, on family,

1:03:03 > 1:03:04and you hope works.

1:03:04 > 1:03:08Testing it out on us three is a different matter.

1:03:10 > 1:03:13Sophie's roasted sea bass stuffed with herbs

1:03:13 > 1:03:15on a bed of wild mushrooms...

1:03:15 > 1:03:18tatties, served with beetroot caviar.

1:03:18 > 1:03:22I'm going to be interested to see how she does her beetroot caviar.

1:03:22 > 1:03:23Cos it's quite technical.

1:03:23 > 1:03:25If she pulls that off, that'll be really great.

1:03:25 > 1:03:27We'll have to see.

1:03:27 > 1:03:29JOHN: OK, four minutes on your main course, please.

1:03:34 > 1:03:35Nice looking fish.

1:03:38 > 1:03:40Looks great. Hope it tastes as good.

1:03:40 > 1:03:42(I hope so too!)

1:03:43 > 1:03:44Right, they need to go.

1:03:47 > 1:03:50Hello, you lovely people.

1:03:52 > 1:03:57I've made for you sea bass with herbs on wild mushrooms and potatoes

1:03:57 > 1:04:00with beetroot caviar and samphire.

1:04:00 > 1:04:01I hope you enjoy your meal.

1:04:01 > 1:04:03Thank you very much, Sophie.

1:04:03 > 1:04:05It's an honour to... to bring it to you!

1:04:05 > 1:04:06LAUGHTER

1:04:08 > 1:04:11- I think it looks great, actually, I'm really happy.- Yeah, I do.

1:04:11 > 1:04:13It says elegance, doesn't it, actually?

1:04:13 > 1:04:15I'm really looking forward to trying it.

1:04:22 > 1:04:24Oh, well done, Sophie Thompson!

1:04:24 > 1:04:26That is delightful.

1:04:26 > 1:04:28This fish is cooked to perfection.

1:04:28 > 1:04:30It's absolutely perfect.

1:04:30 > 1:04:33- The mushrooms, I think, go very well with the sea bass.- Yeah.

1:04:33 > 1:04:37I think the potato works brilliantly with the mushroom.

1:04:37 > 1:04:41My fish - it's just gorgeous, with the herbs, it's not overpowering.

1:04:41 > 1:04:43The only thing she's done wrong

1:04:43 > 1:04:48is she's blended raw garlic with the beetroot caviar.

1:04:48 > 1:04:49My word.

1:04:49 > 1:04:52I can't kiss anybody for the rest of this week.

1:04:52 > 1:04:54Whew, dear.

1:04:54 > 1:04:56- If it wasn't for that garlic...- Yeah.

1:04:56 > 1:04:59..that's the best dish I've ever tasted on MasterChef.

1:04:59 > 1:05:03- GREGG:- I love the dill on that sea bass, giving that fennel flavour.

1:05:03 > 1:05:05Love the sweet beetroot with the fish as well.

1:05:05 > 1:05:07That's rather good, John.

1:05:07 > 1:05:10The beetroot - it's like a really lovely, fiery, garlicky, rich relish

1:05:10 > 1:05:12that goes with the fish.

1:05:12 > 1:05:13I think it's a lovely, lovely thing.

1:05:17 > 1:05:19The dessert is singing to me.

1:05:19 > 1:05:22Blackberry brownie cake with vanilla custard?

1:05:22 > 1:05:23Aww, come on!

1:05:23 > 1:05:26But in an hour to make a good cake...

1:05:26 > 1:05:28it's a tough deal.

1:05:29 > 1:05:32- How's your cake, Sophie? - It's a bit...separating.

1:05:39 > 1:05:42I'm hoping taste-wise it's going to pull through.

1:05:51 > 1:05:52Happy?

1:05:52 > 1:05:54Aaahh...

1:05:55 > 1:05:57- Good job, Sophie.- Proud of you.

1:05:57 > 1:05:58Thank you.

1:05:58 > 1:06:00Mmm...

1:06:00 > 1:06:01- It's not perfect, is it?- No.

1:06:04 > 1:06:06Oh, phew.

1:06:06 > 1:06:07- Phew.- Phewie.

1:06:07 > 1:06:10Sophie, look at that!

1:06:10 > 1:06:12Like, properly amazing.

1:06:12 > 1:06:17For pudding, it's a blackberry brownie cake with vanilla custard.

1:06:17 > 1:06:19- Thank you.- Thank you very much. - Thank YOU!

1:06:19 > 1:06:21Enjoy your pudding.

1:06:21 > 1:06:22Sophie...

1:06:22 > 1:06:25your sea bass was unbelievable.

1:06:33 > 1:06:35Sophie billed it as a cake.

1:06:35 > 1:06:37It's neither a cake nor a brownie.

1:06:37 > 1:06:41It's close-on doughy in the middle, but, bizarrely, burnt on the edges.

1:06:41 > 1:06:44But the flavours, together, are great.

1:06:44 > 1:06:47There are some technical issues with the custard.

1:06:47 > 1:06:49There's a thickening issue.

1:06:49 > 1:06:51But do you know what? I still love it.

1:06:51 > 1:06:53The taste, the flavours, the chocolate, the blackberry,

1:06:53 > 1:06:55the cream, the vanilla...

1:06:55 > 1:06:57It's... It's gorgeous.

1:06:57 > 1:07:01I love the flavour of that brownie with vanilla custard.

1:07:01 > 1:07:04Those two things together are yummy and creamy.

1:07:04 > 1:07:07But I don't like the addition of blackberries.

1:07:07 > 1:07:10I don't like that sharp flavour inside the cocoa and vanilla.

1:07:10 > 1:07:12Of course you're entitled to your own opinion.

1:07:12 > 1:07:13Cos I love it.

1:07:13 > 1:07:16That brownie has split, but I love the flavour,

1:07:16 > 1:07:17I love that soft,

1:07:17 > 1:07:20hot fruit all dripping with chocolate on the outside.

1:07:20 > 1:07:22And you're wrong, because it tastes good.

1:07:30 > 1:07:33Overall, I would have liked to have been more in control.

1:07:33 > 1:07:35But it was like, "Argh!"

1:07:35 > 1:07:39And it was like those men that used to go with the plates

1:07:39 > 1:07:41in variety shows...

1:07:41 > 1:07:42Where are they now?

1:07:43 > 1:07:45Phewie.

1:07:46 > 1:07:48Wahey!

1:07:48 > 1:07:52EMMA: So, Russell's menu - a three counties toad-in-the-hole.

1:07:52 > 1:07:54Hello, my friend.

1:07:54 > 1:07:56What I don't want is soggy batter.

1:07:56 > 1:08:02I want it crisp. I want the sausages to be succulent, not dried out.

1:08:04 > 1:08:07JOHN: You've got four minutes. Looking good, Russell.

1:08:10 > 1:08:13School dinners are all right by me.

1:08:13 > 1:08:16But there's got to be some liquid somewhere on the plate.

1:08:16 > 1:08:17Just the sauce?

1:08:17 > 1:08:19Got a little gravy boat.

1:08:23 > 1:08:26- Right... - Russell, well done, brother.

1:08:26 > 1:08:27- Go and knock 'em dead. - Thanks, Gregg.

1:08:29 > 1:08:31Oh, Russell.

1:08:31 > 1:08:32This is so nerve-racking.

1:08:32 > 1:08:34This is three counties sausage toad.

1:08:34 > 1:08:38The top one is Cumberland, that is Lincolnshire, that is Middlesex.

1:08:38 > 1:08:39I do hope you enjoy it.

1:08:39 > 1:08:41Thank you, Russell.

1:08:41 > 1:08:43And also onion gravy in there.

1:08:45 > 1:08:47The presentation is average.

1:08:47 > 1:08:50I just hope it tastes great - but I can't wait.

1:08:50 > 1:08:51Cos I love toad-in-the-hole.

1:09:00 > 1:09:03It's a great shame that his batter is a little bit underdone,

1:09:03 > 1:09:05because actually it tastes really nice.

1:09:05 > 1:09:08I love the fact that he's put some fire in his cabbage with the bacon -

1:09:08 > 1:09:10I didn't expect that.

1:09:10 > 1:09:11That adds a new dimension to it.

1:09:11 > 1:09:14It all tastes lovely. It's a nice dish -

1:09:14 > 1:09:16but I don't think it's a dish I would have served up

1:09:16 > 1:09:18if I wanted to stay in MasterChef.

1:09:18 > 1:09:21As nice as it is, it's just toad-in-the-hole.

1:09:21 > 1:09:25If toad-in-the-hole is one of his all-time favourite dishes,

1:09:25 > 1:09:28and he's cooking his favourite food to stay in this competition,

1:09:28 > 1:09:30then well done him.

1:09:30 > 1:09:32Gregg will love this, John will hate it.

1:09:32 > 1:09:34I just love it.

1:09:34 > 1:09:35Big fat peppery pork sausage,

1:09:35 > 1:09:38and plenty of pepper in the cabbage as well.

1:09:38 > 1:09:39Lovely flavour combination.

1:09:39 > 1:09:42It's not the best toad-in-the-hole I've had in my life.

1:09:42 > 1:09:43I don't think it's perfect.

1:09:45 > 1:09:49Now, you've got 15 minutes to get your dessert out.

1:09:49 > 1:09:51His dessert looks delicious!

1:09:51 > 1:09:54Apple, honey and almond crumble with vanilla custard.

1:09:54 > 1:09:58Another vanilla custard - so it might be the battle of the custards today.

1:10:02 > 1:10:03Oh, yes.

1:10:03 > 1:10:04Here we go.

1:10:07 > 1:10:09- Yeah!- Custard.

1:10:10 > 1:10:13There's creme anglaise, there's infused cream -

1:10:13 > 1:10:17I want good, old school, school custard.

1:10:20 > 1:10:22Death becomes me.

1:10:26 > 1:10:28You're just in the nick of time.

1:10:28 > 1:10:30I'm off.

1:10:31 > 1:10:32Well done, Russell.

1:10:33 > 1:10:36- I'm better at dancing. - LAUGHTER

1:10:36 > 1:10:37- There you are.- Thank you.

1:10:37 > 1:10:40It's apple, cinnamon and honey and...

1:10:40 > 1:10:42- well, crumble, but with almonds in it.- Right, lovely.

1:10:42 > 1:10:44- And that's home-made vanilla custard.- Lovely.

1:10:44 > 1:10:47- Thank you very much, Russell. - Thank you.- Thanks, Russell.

1:10:47 > 1:10:48Bye!

1:10:49 > 1:10:51Oh, dear.

1:10:51 > 1:10:53Oh, no, no, no. No.

1:10:53 > 1:10:54No, no, no.

1:10:54 > 1:10:56That's... That's milk.

1:11:02 > 1:11:04- It's not bad.- Mm.

1:11:04 > 1:11:07My issue with it is that I don't think he's got

1:11:07 > 1:11:10- the proportion of fruit to crumble right.- Well, I agree with you.

1:11:10 > 1:11:13Not just about the proportion, but it's not a crumble. Mine's a cake.

1:11:13 > 1:11:18- This topping is very heavy and dense. - So many elements are wrong.

1:11:18 > 1:11:21It's too sweet, with too much cinnamon and custard

1:11:21 > 1:11:26that is watery, warmed-up milk with a little bit of vanilla in it.

1:11:26 > 1:11:28We've had a custard disaster today.

1:11:28 > 1:11:30- That hasn't worked at all. - The custard's too thin.

1:11:30 > 1:11:32The amount of cloves he's stuck in there,

1:11:32 > 1:11:35I feel like I've just had a visit to the dentist.

1:11:35 > 1:11:37It tastes OK.

1:11:37 > 1:11:40You'd probably eat it, but it is very similar to something

1:11:40 > 1:11:42your grandmother didn't quite get right on the day.

1:11:42 > 1:11:43Uggh!

1:11:43 > 1:11:44HE SIGHS

1:11:46 > 1:11:47I did it.

1:11:47 > 1:11:50I do feel really proud of myself,

1:11:50 > 1:11:53that I got so much done in such a short time.

1:11:53 > 1:11:56I mean, I've never used a food processor in my life.

1:11:56 > 1:11:57To use a food processor,

1:11:57 > 1:12:01I mean, it was like somebody else going to the moon!

1:12:03 > 1:12:07- 15 minutes, yeah?- OK. No problemo.

1:12:07 > 1:12:11So, Jodie's main - cassoulet, chorizo, haricot beans

1:12:11 > 1:12:14and pancetta with caramelised duck breast.

1:12:16 > 1:12:17Good, let's go.

1:12:19 > 1:12:23The key to cooking a good duck breast is the crispy skin.

1:12:23 > 1:12:25It will be key that it's rested.

1:12:25 > 1:12:27Right, come on, your veg to go.

1:12:27 > 1:12:28Yeah, coming.

1:12:31 > 1:12:32Looks great.

1:12:34 > 1:12:35Sauce.

1:12:37 > 1:12:38I'm shaking.

1:12:39 > 1:12:43- Done like a pro.- Are we going?- Yep.

1:12:46 > 1:12:50- Hi.- Hi.- How are you? Hello.

1:12:50 > 1:12:52Thank you very much.

1:12:52 > 1:12:56So, you have a chorizo and pancetta...

1:12:56 > 1:12:59What is it? ..cassoulet. My mind is like...

1:12:59 > 1:13:03- Erm, with duck and some veg. - Thank you very much.- Thank you.

1:13:03 > 1:13:05- Enjoy, enjoy!- Thank you!

1:13:07 > 1:13:11I think we've been sold a bit of a bum steer here.

1:13:11 > 1:13:14- I forgot the beans. - On the cassoulet?- Yeah.

1:13:14 > 1:13:16- Cassoulet, no beans?- Yeah.

1:13:16 > 1:13:18Hopefully, they won't notice.

1:13:18 > 1:13:20That's not cassoulet underneath

1:13:20 > 1:13:22because I can't see any haricot beans.

1:13:26 > 1:13:28I'm a big fan of duck.

1:13:28 > 1:13:31I mean, for some people, perhaps, it would be slightly underdone,

1:13:31 > 1:13:32but for me, that's perfect.

1:13:32 > 1:13:37She has taken the time to cut the skin and it is slightly crispy

1:13:37 > 1:13:39and rendered down. I think she's done a really good job.

1:13:39 > 1:13:41It looks lovely.

1:13:41 > 1:13:45It's incredibly inviting and the carrots give it a vibrancy.

1:13:45 > 1:13:47And you're definitely drawn in.

1:13:47 > 1:13:50The cassoulet, or not, as the case may be,

1:13:50 > 1:13:52because the beans are not here, has got great flavour.

1:13:52 > 1:13:57For me, sadly, and it's a personal thing, my duck's a little bit under.

1:13:57 > 1:14:02But the bits that aren't and that are cooked pink, lovely.

1:14:02 > 1:14:05- I think this dish as a whole shows real promise.- Yeah.

1:14:05 > 1:14:08There's no beans in the cassoulet but it still delivers.

1:14:08 > 1:14:12It looks great, skin is crispy on the duck, the sauce is spicy and rich.

1:14:12 > 1:14:14I tell you what, with the beans, it would have been majestic.

1:14:14 > 1:14:18And the paprika from that sausage has just leaked out

1:14:18 > 1:14:21all through that broth and is making it beautifully smoky.

1:14:21 > 1:14:24It's like cassoulet-meets-goulash. That is really good.

1:14:24 > 1:14:28- "Cassoulash".- Or a "goulet".

1:14:28 > 1:14:30Agh!

1:14:30 > 1:14:31Her dessert...

1:14:31 > 1:14:35elderflower and vanilla sabayon, which is a posh mousse.

1:14:35 > 1:14:38With marinated strawberries.

1:14:38 > 1:14:40That sounds absolutely delightful.

1:14:45 > 1:14:49I think, after such a heavy dish to start with, it is

1:14:49 > 1:14:51a nice way to finish the meal.

1:14:55 > 1:14:56Good job. I love that!

1:14:58 > 1:15:00Come on, baby. Come on, baby!

1:15:02 > 1:15:03Tuile's on.

1:15:04 > 1:15:06Cooking like a pro.

1:15:08 > 1:15:10(Right, here we go!)

1:15:12 > 1:15:15OK, so I've got strawberries in a strawberry jus,

1:15:15 > 1:15:19and then an elderflower and vanilla sabayon

1:15:19 > 1:15:21with a little tuile.

1:15:23 > 1:15:26- Enjoy.- Thank you.- Thank you very much, Jodie, well done.

1:15:26 > 1:15:27All right, thanks!

1:15:29 > 1:15:32First off, this looks unbelievable.

1:15:32 > 1:15:35And what's beautiful about this tuile is that you can actually see

1:15:35 > 1:15:38through it. That is how thin and delicate it is.

1:15:38 > 1:15:42I mean, that is top-notch restaurant standard.

1:15:49 > 1:15:52I think Jodie has done a fantastic job. The sabayon

1:15:52 > 1:15:57is as light as a feather and the tuile is amazing.

1:15:57 > 1:16:00For me, the strawberries, because they are not too sweet,

1:16:00 > 1:16:02there's quite a nice little contrast there.

1:16:02 > 1:16:04And the dish as a whole for me,

1:16:04 > 1:16:06I would say, probably my favourite dish.

1:16:06 > 1:16:11The sabayon is like eating a cloud. It is so light and amazing.

1:16:11 > 1:16:13This is, like, the nicest thing I've ever put in my mouth.

1:16:15 > 1:16:19That is heavenly. The sabayon starts to dissolve on your tongue,

1:16:19 > 1:16:20it gives you a sugar flavour

1:16:20 > 1:16:23and it gives you a nice little strawberry hit.

1:16:23 > 1:16:27John, that's an elegant, very smart dessert.

1:16:27 > 1:16:30But it needs a bit of texture. Needs a bit of sponge or a biscuit or something like that,

1:16:30 > 1:16:33because that tuile, as beautiful as it is, is not enough to be able

1:16:33 > 1:16:35to hold the whole thing together.

1:16:35 > 1:16:37SHE SIGHS

1:16:37 > 1:16:38Ohh!

1:16:39 > 1:16:42Can't believe it. I'm such an idiot.

1:16:42 > 1:16:45Everything kind of went well.

1:16:47 > 1:16:48And I just forgot the beans.

1:16:51 > 1:16:52SHE GROANS

1:16:52 > 1:16:55Oh, so angry with myself.

1:16:55 > 1:16:57Can't believe I forgot the beans!

1:17:02 > 1:17:05Susannah, we got four minutes. Are you going to be ready?

1:17:05 > 1:17:07Oh, I don't know, I don't know. I'm hoping so.

1:17:07 > 1:17:09Give me a quick rundown on what's left to do.

1:17:09 > 1:17:13Got to do the scallops, which I'm going to start now.

1:17:13 > 1:17:18So, Susannah's starter - scallops with Jerusalem artichoke and mango.

1:17:18 > 1:17:21A combination I've never seen before. Ever.

1:17:21 > 1:17:24It's playing with your mind, how it's going to taste.

1:17:24 > 1:17:26OK, we should be serving by now.

1:17:33 > 1:17:35- Watch your mango.- Ooh... Ahh!

1:17:37 > 1:17:38Oh, burnt mango!

1:17:43 > 1:17:45Must be so over time.

1:17:45 > 1:17:47SHE SIGHS

1:17:47 > 1:17:49Nearly five over.

1:17:49 > 1:17:52- SHE GROANS - Can't bear it!

1:17:52 > 1:17:55- Are you putting the lamb in before you go?- Lamb's in the oven.

1:17:55 > 1:17:57No, it's not.

1:18:02 > 1:18:04Oh, no!

1:18:11 > 1:18:13- Sorry to keep you waiting... - Oh, don't worry.

1:18:13 > 1:18:16- ..ladies and gentlemen. - We needed a gap anyway, we're full.

1:18:17 > 1:18:22OK, you have before you scallops, mango, Jerusalem artichokes

1:18:22 > 1:18:25and lime sorrel.

1:18:25 > 1:18:27- Enjoy it.- JUDGES: Thank you!

1:18:32 > 1:18:34Yeah, I think that's not too bad.

1:18:39 > 1:18:42- I like mango and scallop. - Yeah, me too!

1:18:42 > 1:18:44The Jerusalem artichoke is a little bit undercooked for me.

1:18:44 > 1:18:46It's a bit too crunchy.

1:18:46 > 1:18:50But the mango and the scallop, I think, actually goes well together.

1:18:50 > 1:18:54The combination is leaving a lovely taste in the mouth.

1:18:54 > 1:18:57The capers, I think, work as well.

1:18:57 > 1:18:59The mango is a little bit burnt on one side.

1:18:59 > 1:19:01It's just given it a lovely, caramelised taste,

1:19:01 > 1:19:03so I don't mind that at all.

1:19:03 > 1:19:05It just hasn't delivered for me. It's a little bit sweet.

1:19:05 > 1:19:07Give me scallops any day of the week,

1:19:07 > 1:19:11but with mango, no, it's not for me.

1:19:11 > 1:19:13The mango disappears quite quickly

1:19:13 > 1:19:15and you're left with buttery scallop.

1:19:15 > 1:19:17It's very, very unusual.

1:19:17 > 1:19:18My mind is confused as to whether

1:19:18 > 1:19:21I am eating a dessert or eating a starter.

1:19:21 > 1:19:25It's a strange combination which I don't find very pleasing,

1:19:25 > 1:19:26I'm sorry to say.

1:19:28 > 1:19:31You have got 15 minutes before your lamb course goes out.

1:19:31 > 1:19:33I know, I'm really worried.

1:19:33 > 1:19:36Susannah's main - lamb, asparagus, broad beans and a tomato

1:19:36 > 1:19:37and mint hollandaise.

1:19:37 > 1:19:39Your hollandaise is done, yeah?

1:19:39 > 1:19:42Yeah, hollandaise is done. I've just got to put the tomato and the...

1:19:42 > 1:19:43- Mint through.- Mint.

1:19:43 > 1:19:46I don't think I've ever had a flavoured hollandaise in my life.

1:19:46 > 1:19:49And, also, tomato and mint flavoured. Who knew?

1:19:49 > 1:19:51I just pray...

1:19:51 > 1:19:54We are not told how she is cooking the lamb,

1:19:54 > 1:19:57whether it's roasted, pan-fried, we don't know.

1:19:57 > 1:20:00- How's your lamb? - I am just praying to the sheep god.

1:20:06 > 1:20:09Oh, it is completely raw!

1:20:09 > 1:20:11I'm going to have to be a bit late, I'm afraid.

1:20:11 > 1:20:13I can't go out with raw lamb.

1:20:13 > 1:20:15I can't believe I didn't put the lamb in!

1:20:25 > 1:20:28- Vegetarian dish? What do you think? - I think not.

1:20:29 > 1:20:32The lamb's going to be a couple of minutes late.

1:20:32 > 1:20:33I forgot to put it in the oven, which is

1:20:33 > 1:20:37something one really ought to do when you're cooking lamb.

1:20:39 > 1:20:40Hey!

1:20:44 > 1:20:46Agh! Ooh!

1:20:56 > 1:20:58- There you go.- Thank you.

1:20:58 > 1:21:04It's spring lamb on Royal Jerseys, asparagus, with broad beans,

1:21:04 > 1:21:08chives, shallots and a tomato and mint hollandaise sauce.

1:21:08 > 1:21:12- Thank you, Susannah. - Pleasure!- Well done.- Thank you!

1:21:13 > 1:21:15SHE SIGHS

1:21:19 > 1:21:21HE LAUGHS

1:21:29 > 1:21:34The lamb is actually cooked to perfection. That is perfect.

1:21:34 > 1:21:37The problem for me is that nothing is seasoned.

1:21:37 > 1:21:40I can't find any seasoning on any of the vegetables at all.

1:21:40 > 1:21:44And the Hollandaise sauce is not a sauce, it is more like a butter.

1:21:44 > 1:21:46Well, I got a hint of the mint.

1:21:46 > 1:21:51Not quite so sure about the tomato running through as well.

1:21:51 > 1:21:52The hollandaise sauce,

1:21:52 > 1:21:55I agree with you, Andi, I think it's far too thick.

1:21:55 > 1:21:57I've got to feel for her. She's had a nightmare.

1:21:57 > 1:22:00There are some odd things going on here.

1:22:00 > 1:22:04For some reason, there are tomatoes in the minty hollandaise, which,

1:22:04 > 1:22:05in my mind, are very unwelcome.

1:22:05 > 1:22:09And there are bits of raw red onion going through the potato.

1:22:09 > 1:22:10I don't like it.

1:22:10 > 1:22:13As much as I like the concept, none of those things are seasoned well.

1:22:13 > 1:22:17The lamb, thankfully, she saved, and it's cooked quite nicely.

1:22:17 > 1:22:18SHE SIGHS

1:22:21 > 1:22:24Ohh! It couldn't have gone worse.

1:22:24 > 1:22:26I kind of thought in the back of my mind,

1:22:26 > 1:22:30"If I really don't mess this up royally, I might stand a chance."

1:22:32 > 1:22:34And...I messed it up royally.

1:22:43 > 1:22:45Pressure's on today because our four cooks know

1:22:45 > 1:22:48that only two of them can be semifinalists.

1:22:50 > 1:22:52I've got to say, I think

1:22:52 > 1:22:54that Russell is at the end of his MasterChef journey.

1:22:54 > 1:22:57I like to tuck in to toad-in-a-hole

1:22:57 > 1:23:00and I love getting stuck in to a crumble.

1:23:00 > 1:23:03The problem is, as a MasterChef judge,

1:23:03 > 1:23:05it's not showing a great deal of adventure.

1:23:05 > 1:23:08And what's the level up from that?

1:23:08 > 1:23:11I don't know if I've done enough to get through to the semifinal.

1:23:11 > 1:23:16I mean, if it happens, it would be a nice surprise.

1:23:16 > 1:23:18Susannah is really adventurous.

1:23:18 > 1:23:21But I'm not sure she got the balances of the dishes

1:23:21 > 1:23:24absolutely right and her timing was atrocious.

1:23:24 > 1:23:26I think she was dangerously adventurous.

1:23:26 > 1:23:29I mean, today, it was like her walking solo on safari

1:23:29 > 1:23:30with a lamb chop in her pocket.

1:23:30 > 1:23:32I mean, that was frightening.

1:23:32 > 1:23:36Think about it - artichokes, mango and scallop. I mean, come on.

1:23:36 > 1:23:38Before this, I thought I had quite a good chance.

1:23:38 > 1:23:42Now I will be very, very surprised if I get into the semis.

1:23:43 > 1:23:46Jodie, I think, did well, up to a point.

1:23:46 > 1:23:48The flavour in her cassoulet was wonderful.

1:23:48 > 1:23:53However, she forgot to put the beans in and her duck, for me,

1:23:53 > 1:23:54was undercooked.

1:23:54 > 1:23:57But she really hit a high note with her dessert.

1:23:57 > 1:24:00What she did achieve was a beautiful tuile, lovely strawberries

1:24:00 > 1:24:03and that strawberry juice, and that sabayon was beautiful.

1:24:03 > 1:24:05A lovely-looking dessert.

1:24:05 > 1:24:06Jodie made mistakes today

1:24:06 > 1:24:09but there is something quite promising about her food,

1:24:09 > 1:24:12something really interesting about the way she pushes herself.

1:24:12 > 1:24:14I would love to stay. I would really love to stay

1:24:14 > 1:24:18cos it's testing myself to beyond limit.

1:24:18 > 1:24:21Sophie had what football pundits refer to as a game of two halves.

1:24:21 > 1:24:27Sophie's sea bass, with those crispy potatoes, was delightful.

1:24:27 > 1:24:31I think that Sophie had a real mishap with her brownie.

1:24:31 > 1:24:34The result of that was a crumbly, soft, moussy chocolate cake.

1:24:34 > 1:24:37But the flavours of those baked blackberries amongst the chocolate

1:24:37 > 1:24:40and the custard, I thought was a lovely, lovely flavour.

1:24:40 > 1:24:42Texture was all wrong.

1:24:42 > 1:24:45She made a mistake, absolutely, but she definitely made up for it

1:24:45 > 1:24:48with that main course, which was just delicious.

1:24:48 > 1:24:51She has the energy for this competition, she has the want,

1:24:51 > 1:24:53and she has an eye for presentation.

1:24:53 > 1:24:57I really want to stay. That's the thing.

1:24:57 > 1:24:59And it's hard when you want something you might not get,

1:24:59 > 1:25:02but quite prevalent in my job.

1:25:02 > 1:25:06"I'm afraid it can't be you. You're off."

1:25:06 > 1:25:07We know, realistically,

1:25:07 > 1:25:10that Russell can't go any further in the competition.

1:25:10 > 1:25:14But, each of the ladies have made a mistake.

1:25:14 > 1:25:17It's about, are they progressing, are they understanding

1:25:17 > 1:25:20the competition and can they keep up the momentum?

1:25:21 > 1:25:24- Love you all. Love you, love you, love you.- Love you. Love you all.

1:25:26 > 1:25:27Let's put them out of their misery.

1:25:27 > 1:25:29MUSIC: "Alive" by Gabrielle Aplin

1:25:29 > 1:25:31# Just one step

1:25:31 > 1:25:33# A different day

1:25:33 > 1:25:35# Would I know you at all?

1:25:37 > 1:25:39# Would I know you at all?

1:25:41 > 1:25:44# When your kingdom falls

1:25:44 > 1:25:47# And your family fade

1:25:47 > 1:25:49# But it wasn't your fault... #

1:25:49 > 1:25:51The first contestant leaving us...

1:25:54 > 1:25:56..is Russell.

1:25:56 > 1:25:57Thanks, guys.

1:26:18 > 1:26:20The second contestant to leave us...

1:26:33 > 1:26:34..is Susannah.

1:26:36 > 1:26:38Thank you very much. Thank you.

1:26:46 > 1:26:49It's been a truly unique experience.

1:26:49 > 1:26:53I feel I've grown in so many ways, not just through cooking.

1:26:53 > 1:26:54That can never be taken away from me

1:26:54 > 1:26:57and I've got that for the rest of my life.

1:26:59 > 1:27:03I am so relieved. Every dog has its day and this dog is pooped.

1:27:03 > 1:27:09I need music, I need glitz, I need an overture and I need an orchestra.

1:27:09 > 1:27:11And there's none of that in the kitchen.

1:27:16 > 1:27:19You two can call yourself MasterChef semifinalists.

1:27:21 > 1:27:22It's Little and Large!

1:27:23 > 1:27:29Totally shocked. I was absolutely certain I was going home.

1:27:29 > 1:27:34I think this is massive proof that people actually liked my cooking.

1:27:36 > 1:27:38Semifinal, I can't believe it!

1:27:39 > 1:27:41- GLASSES CLINK JODIE: Thank you.- Thank you.

1:27:41 > 1:27:43You did really, really well.

1:27:43 > 1:27:46I can't believe it. And I can't wait to tell my boys.

1:27:46 > 1:27:49Semifinalist, it's... Good grief, it's ridiculous!

1:27:54 > 1:27:57Amazing day. Thank you.

1:28:01 > 1:28:05Next week, five new celebrities take on the challenge.

1:28:06 > 1:28:09- They are nervous. Nervous. - They are nervous.

1:28:09 > 1:28:11Ken's just frying some lettuce!

1:28:14 > 1:28:17Such a buzz!

1:28:17 > 1:28:18That is not clean, come on!

1:28:18 > 1:28:20Horrible. I want to go home.

1:28:20 > 1:28:22The contestant leaving us...