Episode 2 Celebrity MasterChef


Episode 2

Similar Content

Browse content similar to Episode 2. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Brand-new celebs, in this kitchen.

0:00:030:00:06

We are about to find out whether they can cook.

0:00:060:00:09

Now that I've got this far, I want to win.

0:00:100:00:13

Some of them think they can cook,

0:00:130:00:15

some of them know they can't cook.

0:00:150:00:17

Some of them are just delusional.

0:00:170:00:19

Why am I still here? Goodness only knows.

0:00:190:00:22

All we want is just a little bit of promise, a glimmer of hope.

0:00:220:00:26

I would like to go further

0:00:260:00:29

in this tasty terrain.

0:00:290:00:31

You can act, you can sing, but can you cook?

0:00:310:00:34

This week, five celebrities have taken on the challenge

0:00:440:00:47

to become MasterChef champion.

0:00:470:00:50

Last night, actor Todd Carty went home.

0:00:500:00:53

Now the remaining four are back to fight for their place.

0:00:550:00:59

The pressure is horrendous, actually, at times.

0:01:010:01:05

But I'm a little bit of an adrenaline junkie anyway

0:01:050:01:08

so I kind of quite like it in a sick way.

0:01:080:01:11

I'm feeling a bit jittery because I'm having

0:01:130:01:16

to pull from the recesses of my mind food to cook, rather than just eat.

0:01:160:01:23

I think once you start something like this,

0:01:260:01:29

as you go along things get harder,

0:01:290:01:31

people start doing that food where you do blobs.

0:01:310:01:35

I'm thinking that's way ahead.

0:01:350:01:39

I'm taking this very seriously.

0:01:390:01:43

This isn't a joke.

0:01:430:01:44

I feel like a racehorse in training, about to do the Grand National.

0:01:440:01:48

Today is a new day and our four cooks are going to be put to task.

0:01:500:01:55

We haven't given them an easy start, now it's about to get tougher.

0:01:550:01:59

We've only got two semifinal places

0:01:590:02:01

and at the end of today, that means two more go home.

0:02:010:02:04

Welcome back. First day on MasterChef and you four survived it.

0:02:140:02:17

Now we need to know what you know.

0:02:170:02:20

What comes next is the knowledge and skills test.

0:02:210:02:24

We are going to ask you to go back into your room

0:02:240:02:27

and we're going to bring you out here to test you one by one.

0:02:270:02:30

Right, we'll see you very soon. Off you go.

0:02:340:02:38

You know what, I think they're going to be OK.

0:02:400:02:43

I just want to vomit.

0:02:430:02:45

What do you think it's going to be? It's going to be pastry...

0:02:480:02:51

-I don't know how to make pastry.

-Nor do I.

0:02:510:02:53

I have no idea. Don't even go there with me.

0:02:530:02:56

-Skill and knowledge.

-I've got none.

0:02:560:03:00

Right, it gets a bit serious now.

0:03:030:03:05

We're going to ask them to identify four different biscuits,

0:03:050:03:08

four different creams.

0:03:080:03:10

Four biscuits, the first one is a classic tuile,

0:03:100:03:13

used in classic French cookery. It's a beautiful thing.

0:03:130:03:17

The amaretti biscuit, it's got the flavour of almonds,

0:03:170:03:21

and a palmier, classic bit of puff pastry rolled up

0:03:210:03:25

and it looks like a pair of spectacles.

0:03:250:03:27

The last one, an Anzac biscuit,

0:03:270:03:29

an oaty, sweet biscuit which was given to the Australian

0:03:290:03:33

and New Zealand Army Corps whilst they were fighting the First World War.

0:03:330:03:37

The four creams, this one I think is the most easily recognisable

0:03:380:03:41

and that is Chantilly.

0:03:410:03:43

If they taste it, they taste the vanilla extract in it.

0:03:430:03:45

Over here, this yellow one

0:03:450:03:48

is a creme patisserie,

0:03:480:03:49

and that is the essence of so much decorating and baking.

0:03:490:03:53

The next two they may have used in savoury cooking. That's sour cream

0:03:530:03:56

and this one over here is creme fraiche.

0:03:560:03:59

What's the skills test?

0:04:010:04:03

We're going to ask our celebs to make two brandy snaps filled with

0:04:030:04:06

ginger flavoured cream, and they have to do it within 15 minutes.

0:04:060:04:10

My grandmother used to make brandy snaps.

0:04:100:04:12

I haven't had one of those since I was eight or nine years old.

0:04:120:04:15

Show me how they do it.

0:04:150:04:16

This is raw biscuit dough.

0:04:160:04:18

You roll it into a ball,

0:04:180:04:20

with your thumb press it down a little bit.

0:04:200:04:23

180, takes us about three or four minutes.

0:04:250:04:28

Now I'm going to make the filling for the brandy snaps.

0:04:280:04:30

Some cream.

0:04:300:04:32

This is my flavouring mixture.

0:04:340:04:35

Ginger powder and sugar.

0:04:350:04:37

They do not want to overdo it with the ginger,

0:04:380:04:40

otherwise it's going to taste like fire.

0:04:400:04:43

At the moment it looks like a bit of cheese on toast under the grill.

0:04:500:04:54

Thankfully I'm wearing the white jacket.

0:04:540:04:56

That's a rarebit.

0:04:560:04:58

There's our two. These are the rollers.

0:04:580:05:00

I'm going to roll the brandy snaps around the outside.

0:05:000:05:03

Too hot and they stretch like that,

0:05:050:05:07

-too cold...

-And they'll just break.

0:05:070:05:10

Go on, have a roll. Go on.

0:05:100:05:13

That's marvellous, John. You remind me of my grandmother.

0:05:190:05:22

You don't want to take them off too early or they will collapse.

0:05:260:05:30

It takes a really good cook's brain to be able to work out

0:05:300:05:33

that's got to be at the right temperature to be able to shape it.

0:05:330:05:37

Look. Isn't that lovely? Look.

0:05:370:05:40

-That's lovely.

-There we are.

0:05:400:05:43

Look at that. Lovely.

0:05:500:05:53

Lovely, lovely.

0:05:530:05:54

There you have it. Brandy snaps. Ginger cream.

0:05:540:05:57

I'll tell you what, happy childhood memories.

0:06:050:06:07

That slight itch of ginger, the crispiness of the snap itself.

0:06:070:06:12

Sweet and creamy in the middle.

0:06:120:06:13

That is lovely.

0:06:130:06:15

I will be amazed and delighted if our contestants can turn these out.

0:06:150:06:20

Let's get them in.

0:06:200:06:22

First up is supermodel Jodie Kidd.

0:06:220:06:26

My dream knowledge and skills test would be if they ask me to chop

0:06:270:06:30

an onion, probably taste something

0:06:300:06:34

like spaghetti or pizza, omelette.

0:06:340:06:38

Something like that.

0:06:380:06:39

In the first round, she impressed with both her skill and ambition.

0:06:410:06:45

I think we might have a very special cook.

0:06:470:06:49

Wow.

0:06:490:06:50

Right now, we want you to identify what's on this tray.

0:06:510:06:55

Can you taste them, have a look at them

0:06:580:07:00

and write down what you think they are.

0:07:000:07:02

A load of biscuits.

0:07:020:07:03

There are four different ones, what do you think they're called?

0:07:030:07:06

This is the worst test I could possibly have.

0:07:060:07:09

Being a model, the one thing that was a big no-no was dessert.

0:07:090:07:12

That's not dessert, that's a biscuit!

0:07:120:07:15

I recognise that thing.

0:07:150:07:17

-Amaretto.

-That'll do.

0:07:190:07:21

Good start.

0:07:210:07:23

'My knowledge of cooking is growing.'

0:07:240:07:27

I should say it's at the baby stage.

0:07:270:07:29

This is so difficult.

0:07:310:07:33

I haven't quite made it to the toddler stage yet.

0:07:330:07:35

Brain's gone.

0:07:350:07:37

Let alone teenage or grown-up.

0:07:370:07:40

I'm just going to put "twirly things."

0:07:400:07:42

-Have you ever eaten one of those before?

-A biscuit?

0:07:420:07:44

One of those biscuits.

0:07:440:07:46

It's a...biscuit...

0:07:460:07:48

I'm still kind of crawling around the kitchen.

0:07:480:07:51

That's like a yoghurt.

0:07:510:07:53

-Custardy cream.

-Good.

0:07:530:07:55

Let's start with your creams.

0:07:550:07:58

Your yoghurt is sour cream.

0:07:580:08:00

Your double cream is double cream but it's been whipped with

0:08:000:08:03

vanilla and sugar so that's called Chantilly cream.

0:08:030:08:06

Your sour cream is creme fraiche and your custard cream is exactly that.

0:08:060:08:10

Amaretto biscuit, absolutely correct.

0:08:100:08:13

That's called a palmier,

0:08:130:08:15

-and a tuile. You only got two out of eight right.

-Terrible.

0:08:150:08:19

You're going to have 15 minutes to make for us

0:08:190:08:21

two brandy snaps filled with sweet and ginger cream.

0:08:210:08:26

-I don't...

-Have you had a brandy snap before?

0:08:260:08:29

-Yeah, but I've never cooked it.

-Off you go.

0:08:290:08:31

Don't know what I'm doing.

0:08:350:08:38

I don't know how much to add.

0:08:380:08:41

This is just my idea of hell.

0:08:430:08:45

How do I get that round that but thin enough?

0:08:470:08:49

Cook it first before you wrap it.

0:08:490:08:51

You cook it first?

0:08:510:08:53

If you put that on a tray as a biscuit, what's it going to be like?

0:08:530:08:57

-Very large?

-What would you do with the biscuit?

-Chop it.

-Thank you.

0:08:570:09:01

Right, let's get back to this.

0:09:070:09:09

You've got two and a half minutes.

0:09:100:09:13

-Come on, cakes.

-Biscuits.

-Biscuits.

0:09:130:09:16

Holy mackerel.

0:09:210:09:23

You've got about a minute left.

0:09:310:09:33

This is so difficult.

0:09:350:09:37

This is disastrous.

0:09:440:09:45

There we go, we're going to go for a really short one.

0:09:460:09:49

-Are you done, Jodie?

-Yes.

0:09:510:09:53

Jodie, if you'd have just calmed down,

0:09:590:10:02

I reckon we could have had some decent ginger snaps.

0:10:020:10:05

Your cream is sweet, got loads of ginger, so that's vibrant.

0:10:130:10:16

You've got a crispy end on the stumpy one,

0:10:160:10:19

so you got the texture and the flavour that works really well.

0:10:190:10:23

-It looks like it's been run over...

-Yes!

-..but it tastes good.

0:10:230:10:25

You've squashed one, decapitated the other one

0:10:250:10:28

but actually you got them out.

0:10:280:10:29

-Jodie, thank you. Go on.

-Cheers, guys.

0:10:300:10:34

That was just the worst thing I could have ever imagined.

0:10:460:10:50

Being a model, most of my life

0:10:500:10:52

I was never really allowed to have dessert.

0:10:520:10:54

Anyway, wasn't my finest hour.

0:10:570:10:59

Astrologer Russell Grant is up next.

0:11:060:11:10

What an entrance.

0:11:100:11:12

Yesterday he scored a success with his nan's bread-and-butter pudding.

0:11:120:11:17

You wanted good old-fashioned flavour of hot cross buns.

0:11:170:11:22

-Yeah.

-And that's exactly what we've got here.

0:11:220:11:26

I'm frightened.

0:11:270:11:29

Wow. Shoot me with an icing gun.

0:11:290:11:31

Look at that.

0:11:320:11:34

Could you write down what you think they are?

0:11:340:11:36

I've no idea what it is but it's tasty.

0:11:390:11:41

My knowledge of cooking, my knowledge of ingredients,

0:11:410:11:44

it's only what I've learnt from my grandmothers and mother.

0:11:440:11:48

I have no idea of what this is.

0:11:480:11:50

And trust me, being a '50s kid, when everything was on rationing,

0:11:500:11:54

there were hardly any ingredients!

0:11:540:11:57

None!

0:11:580:12:00

None!

0:12:020:12:03

That's it.

0:12:110:12:12

I tell you what, you might not know your biscuits

0:12:120:12:15

but you know your creams.

0:12:150:12:17

-Four out of four without even a hesitation.

-Blimey!

0:12:170:12:20

That will hold you in good stead.

0:12:200:12:22

It will do because that's as good as it gets.

0:12:220:12:24

I don't know about that.

0:12:240:12:25

-We would like you to make for us two brandy snaps...

-What?!

0:12:250:12:30

..filled with ginger flavoured cream.

0:12:300:12:33

-Blimey.

-You're going to have 15 minutes.

0:12:330:12:35

Better do this first, I suppose.

0:12:350:12:38

-Have you ever made a biscuit before?

-Never in my life.

0:12:420:12:45

How big is a biscuit? If it's for me, probably about that size.

0:12:450:12:50

-If not?

-It would have to be a little bit of that size.

-It might well be.

0:12:500:12:55

Once it's cooked, you'll find it's pliable.

0:12:570:12:59

-Oh, really?

-Yeah.

0:12:590:13:01

-In other words, then, I've just got to cook it.

-Correct.

0:13:010:13:04

I love spices.

0:13:070:13:09

You are halfway.

0:13:110:13:13

Something is happening. It's bubbling up.

0:13:150:13:17

-What are you doing?

-I can see it better from here.

0:13:200:13:23

Quickly. Got a minute left.

0:13:260:13:30

Just going to make this look pretty.

0:13:350:13:37

Well done, mate.

0:13:410:13:43

Interesting decoration,

0:13:430:13:45

your licence to turn it into an eclair.

0:13:450:13:48

That tastes like a very gingery brandy snap.

0:13:550:13:57

So much ginger, it's giving heat at the back of the throat.

0:13:570:14:00

I would rather you'd have put a bit in and taste it,

0:14:000:14:03

rather than dump it all in and keep your fingers crossed.

0:14:030:14:06

That whipped cream with lots of sugar and lots of ginger is lovely

0:14:060:14:10

but because of the size, the middle of it is all soggy and chewy.

0:14:100:14:15

-It should be about that long.

-Should it? Right.

0:14:150:14:17

Thank you very much indeed.

0:14:170:14:19

He loves food and cooking

0:14:240:14:26

and I think if he believes in himself more,

0:14:260:14:29

he might actually be a very good cook.

0:14:290:14:31

That was...daunting.

0:14:390:14:42

I've never made a brandy snap in my life.

0:14:420:14:45

But because I hadn't left enough time, it sagged a bit.

0:14:470:14:53

Next up is fashion journalist Susannah Constantine.

0:14:540:14:58

Hello, Susannah.

0:14:580:15:00

She had a nervous start to the competition.

0:15:010:15:04

I need a Valium, is what I need right now.

0:15:040:15:08

But went on to produce two stand-out dishes.

0:15:080:15:12

I don't know where this dish has come from.

0:15:120:15:14

If you made it up, you are bordering on genius.

0:15:140:15:17

Being the only one in front of John and Greg is a terrifying,

0:15:200:15:25

intimidating, vile, awful thought.

0:15:250:15:31

Because there is no escape.

0:15:310:15:32

Let's go.

0:15:350:15:36

I can make a mayonnaise.

0:15:380:15:40

My knowledge is OK within quite a small boundary.

0:15:400:15:45

This, I think, derives from Vienna.

0:15:510:15:54

It's a Viennese puff.

0:15:540:15:58

This, my grandmother used to make these.

0:15:580:16:01

Hobnob?

0:16:050:16:07

A natural yoghurt.

0:16:080:16:10

Sweet cream, whipped cream.

0:16:120:16:14

Custard-based, I can't remember the name.

0:16:140:16:18

-I'm going to put custard.

-Yes.

0:16:180:16:21

Actually, you didn't identify one of the biscuits.

0:16:210:16:25

I didn't nail it.

0:16:250:16:27

We said the next lot were creams,

0:16:270:16:28

which means yoghurt can't be amongst them,

0:16:280:16:31

so your Greek yoghurt - sour cream.

0:16:310:16:36

I should know, I love sour cream!

0:16:360:16:38

Your whipped cream is whipped cream with a bit of sugar. Chantilly.

0:16:380:16:42

Your creme fraiche is creme fraiche and your custard is custard.

0:16:420:16:46

-Not bad, are you feeling more comfortable now?

-Yeah.

0:16:460:16:49

You need to make for us two brandy snaps

0:16:490:16:52

filled with ginger flavoured cream.

0:16:520:16:55

You've got 15 minutes, Susannah.

0:16:550:16:57

Have you cooked a biscuit before?

0:16:590:17:01

I have never in my entire life cooked a biscuit.

0:17:010:17:05

This is an absolute first for me.

0:17:050:17:08

You're joking.

0:17:080:17:09

That's what supermarkets are for.

0:17:090:17:11

Lots of ginger because I love ginger.

0:17:180:17:20

My granny, I watched her doing it.

0:17:240:17:27

I would always sit in the kitchen because I was such a pig as a child

0:17:270:17:30

because I would always wait to lick the bowls out.

0:17:300:17:33

They're beginning to look like brandy snaps.

0:17:330:17:36

Take that now.

0:17:360:17:39

-Three minutes.

-Three minutes.

0:17:430:17:46

I've never seen anyone cut out a brandy snap with a pair of scissors before.

0:17:470:17:52

Be quick, be quick.

0:17:540:17:56

-Stop shaking.

-I can't stop shaking.

0:17:580:18:01

It's just the way I am.

0:18:010:18:03

Keep shaking.

0:18:030:18:04

I am very impressed, very impressed.

0:18:100:18:14

Look at that! That's brilliant!

0:18:140:18:16

What do you do have is this wonderful, thin,

0:18:220:18:25

very crispy, evenly coloured, perfectly made, cooked brandy snap.

0:18:250:18:28

The filling inside reminds me of my local Indian takeaway.

0:18:280:18:32

It's got far too much ginger

0:18:320:18:34

and it's going to that stage of almost curry!

0:18:340:18:36

I've never even tasted anything like it!

0:18:360:18:40

What I really love about this is that your ginger snap snaps.

0:18:400:18:45

-Oh.

-It's lovely.

-Thank you.

0:18:450:18:47

Reminds me of my grandmother's,

0:18:470:18:50

although hers had less ginger.

0:18:500:18:52

-Another impressive round from you.

-Thank you.

0:18:520:18:56

-Very well done.

-Off you go.

-Thank you very much. Bye-bye.

0:18:560:19:00

-Oh!

-There's a seat there!

0:19:000:19:02

She's not excited, is she, and happy?

0:19:020:19:04

Her grandmother is obviously a very good cook.

0:19:070:19:10

I'm chuffed to bits.

0:19:120:19:14

They liked my brandy snaps.

0:19:160:19:18

Something I used to have as a child all the time.

0:19:180:19:22

Just suddenly it came back to me. It was the strangest thing.

0:19:230:19:28

It's like a kind of little miracle that's just happened.

0:19:280:19:31

Finally it's actor Sophie Thompson.

0:19:360:19:39

Yesterday she showed skill and creativity.

0:19:420:19:46

I like your rolls.

0:19:460:19:47

Brilliant.

0:19:490:19:50

Except for one dish that refused to set.

0:19:500:19:53

It's a lovely, malty, white chocolate sweet drink.

0:19:530:19:57

-It would have made an even better dessert.

-Yeah...

0:19:570:20:01

Skills and knowledge.

0:20:020:20:04

I don't feel I have that in any area of life,

0:20:040:20:09

which is really a worry.

0:20:090:20:11

That was always the thing about, when you had a CV, what can you do?

0:20:110:20:16

I put down gluing.

0:20:160:20:17

Right.

0:20:190:20:20

What are they called?

0:20:210:20:22

An oat-y biscuit. It's not really a name, is it?

0:20:240:20:27

I don't really know what my cooking knowledge is like.

0:20:280:20:31

I've never been tested.

0:20:310:20:33

I would say it's a biscuit.

0:20:330:20:35

-They're all biscuits.

-They're all biscuits.

-Yeah.

0:20:350:20:38

Obviously you can't phone a friend or anything.

0:20:380:20:41

This is another fancy one.

0:20:410:20:42

French.

0:20:420:20:43

Pastry, but I don't know the name of it.

0:20:460:20:50

We're amateurs, so I don't know what I know. I hope I know something.

0:20:500:20:55

This is one of those beautiful, fine...

0:20:550:20:58

It's very buttery.

0:20:580:21:00

I think it would be called a-a...

0:21:000:21:02

It's there, it's on your tongue.

0:21:030:21:05

It's a twirly name, but it's not twirl, it's...

0:21:050:21:08

It's a more refined name than a twirl.

0:21:080:21:10

But it's a buttery...

0:21:120:21:13

Twirl, twirl...

0:21:130:21:15

Do you know what?

0:21:150:21:18

That's enough for me.

0:21:180:21:20

You can use the normal end of the spoon if you want.

0:21:220:21:25

Ooh.

0:21:280:21:29

Right, you have got three out of the eight right.

0:21:300:21:34

I'm going to give you one straightaway. That is the tw-tw-tw...

0:21:340:21:39

A tuile.

0:21:390:21:40

A tuile! Which means tile in French.

0:21:400:21:42

Good. Now, you need to make for us

0:21:430:21:46

brandy snaps filled with gingered-flavoured cream.

0:21:460:21:52

-Right.

-15 minutes.

-15, wow. OK.

0:21:520:21:56

Have you made brandy snaps before?

0:21:560:21:58

I remember at Christmas my mum making them and her crying once.

0:21:580:22:01

Why was she crying?

0:22:010:22:03

Cos they'd all gone to mush. I did try it once.

0:22:030:22:06

Didn't cry, but I got quite tense.

0:22:060:22:08

How long have we got?

0:22:230:22:24

You've got three minutes.

0:22:240:22:25

They're going to have to come out sooner or later.

0:22:250:22:27

They've got to come out, because this bit, I'm sure, takes some time.

0:22:270:22:31

Remember your mum.

0:22:330:22:34

I'll try not to cry.

0:22:350:22:37

I don't think she had one of these. No, she didn't have a doofer.

0:22:380:22:41

-Maybe that's why she was crying.

-Maybe it was.

0:22:410:22:44

I'm going to make the end look a bit nicer.

0:22:490:22:51

Done.

0:22:540:22:55

BISCUIT SNAPS

0:22:560:22:58

Wow. SOPHIE LAUGHS

0:22:580:22:59

One of your brandy snaps is actually very good.

0:23:060:23:08

The other one is underdone and a bit pale.

0:23:080:23:10

-You can see the difference between the two of them.

-Mm.

0:23:100:23:13

I like it. The cream in the middle I think is sweetened perfectly.

0:23:130:23:18

Do you know what? The way you work - tasting, adding, tasting, adding -

0:23:180:23:21

I like the way you work.

0:23:210:23:23

-I think you've done pretty well.

-Thank you, fellows. Thank you.

0:23:230:23:27

I'm impressed with her. She knew what she was doing.

0:23:350:23:38

-She was a little rusty, but she knew what she was doing.

-She did.

0:23:380:23:40

It's funny remembering a brandy snap as quite an emotional foodstuff.

0:23:430:23:48

I really learnt from that.

0:23:530:23:55

I feel like I could try brandy snaps this Christmas

0:23:550:23:58

and maybe not even cry.

0:23:580:23:59

I think that was a particularly tough test.

0:24:060:24:09

We've had our fair share of ups and downs.

0:24:090:24:12

But I don't think anything they've done ever before can

0:24:120:24:16

prepare them for what comes next.

0:24:160:24:18

It's a new day, and the celebrities are heading to

0:24:250:24:28

North London's Mount Pleasant in Clerkenwell, to Royal Mail's

0:24:280:24:32

largest sorting office,

0:24:320:24:34

where they will face their most daunting outside challenge yet.

0:24:340:24:37

Well, as soon as they said Mount Pleasant, I thought

0:24:400:24:42

we must be going near the big post office.

0:24:420:24:45

I don't know much else at Mount Pleasant.

0:24:450:24:48

Isn't Sadler's Wells round there as well?

0:24:480:24:50

-Could well be, so we could be...

-We could be in the ballet.

0:24:500:24:54

That would be lovely.

0:24:540:24:55

# Everything was beautiful at the ballet... #

0:24:550:24:57

Good morning.

0:25:060:25:08

This is one of the biggest mail sorting offices in the world.

0:25:080:25:12

You are preparing lunch for the staff of Mount Pleasant.

0:25:130:25:17

Today's a big task. You are going to cook for 120 people.

0:25:180:25:23

What?! Get out of here.

0:25:240:25:26

Today is all about teamwork. Two teams - Russell and Sophie.

0:25:280:25:33

And Susannah and Jodie, you're a team. Lunch is at one o'clock.

0:25:350:25:40

Go and get it sorted. Off you go.

0:25:400:25:42

This is a day for careful planning, a fair amount of skill,

0:25:480:25:50

but it's roll your sleeves up, get your head down and graft time.

0:25:500:25:54

We're going to find out who the workers are here

0:25:540:25:56

and who's got the stomach for the fight.

0:25:560:25:58

The celebrities will be working under head chef Nick Vadis.

0:26:000:26:04

You have ten minutes now to choose your ingredients.

0:26:040:26:08

Think about cooking times.

0:26:080:26:09

Do think about the ingredients cleverly

0:26:090:26:11

when you construct your menus. It is important.

0:26:110:26:13

The larder includes chicken breasts, sausages, diced beef, kidneys,

0:26:150:26:21

a range of fruit and vegetables, pasta,

0:26:210:26:23

rice and a selection of herbs and spices.

0:26:230:26:26

Each team will have to cook 40 meat and 20 vegetarian main courses

0:26:320:26:37

and 60 portions of dessert.

0:26:370:26:39

-We could do pizza chicken.

-Bangers and mash.

0:26:410:26:44

-Why don't I do a steak and kidney pie?

-Steak and kidney.

0:26:440:26:47

Yeah, you know how to do vegetarian stuff, don't you?

0:26:470:26:50

I don't.

0:26:500:26:51

-You're going to do steak and kidney.

-Oh, nice.

0:26:510:26:54

-What do you think?

-Yeah.

0:26:540:26:55

-We're going to do cheesy chicken.

-Brilliant.

0:26:550:26:57

-Can we use the penne or do you want the penne?

-You have next choice.

0:26:580:27:03

We took the chicken first.

0:27:030:27:04

They want the penne, we could do a ratatouille.

0:27:040:27:06

We could do a ratatouille, so have that old pasta.

0:27:060:27:09

OK.

0:27:100:27:11

We need a pen and paper, is what we need.

0:27:110:27:13

We need a pen and paper.

0:27:130:27:14

60 dessert. I'm going to struggle with that.

0:27:180:27:20

Do you know how to make a cheesecake?

0:27:200:27:22

No. I'm not a dessert person. I mean, I'll try.

0:27:220:27:25

-SOPHIE: Baked apple. RUSSELL:

-Yeah, whatever you think.

0:27:280:27:30

Put currants in the middle of the baked apple.

0:27:300:27:32

-My nana used to do that.

-Baked apples with toffee sauce.

-Mm.

0:27:320:27:36

-SUSANNAH:

-We could do baked bananas. Do you think people like bananas?

0:27:360:27:39

You like a banana.

0:27:390:27:41

They're going to have to like it, aren't they?

0:27:410:27:44

-OK, Russ, we're going to do steak and kidney pie, mash and peas.

-Yep.

0:27:440:27:48

Ratatouille with a mozzarella topping.

0:27:480:27:50

I don't know what it is. I know what it is, but I've never made one.

0:27:500:27:54

I'm guided by you on that.

0:27:540:27:55

Baked toffee apples.

0:27:550:27:57

Lovely. That sounds lovely. It's all the fun of the fair.

0:27:570:28:00

-It's all the fun of the fair.

-All the fun of the fair.

0:28:000:28:02

-Hello, Chef.

-What are we creating?

0:28:020:28:04

We're going to do a spinach and chicken and cheese bake.

0:28:040:28:09

- Then we're doing pasta pomodoro. - A spicy penne.

0:28:090:28:14

Then we're doing baked bananas.

0:28:140:28:16

-Cool.

-With treats.

-With treats?

-Yeah.

0:28:160:28:19

-What's the treat?

-You have to wait and see.

0:28:190:28:21

-You have to wait and see that.

-Currants.

0:28:210:28:23

Sounds exciting. Let's get cooking, then.

0:28:230:28:25

-RUSSELL:

-My strength really is all the stuff my grandmothers

0:28:350:28:39

and my mum taught me.

0:28:390:28:42

Steak and kidney pie is something that I have cooked in the past,

0:28:420:28:46

but never in these quantities,

0:28:460:28:47

even though my brother is about 24 stone.

0:28:470:28:50

Mount Pleasant is a bastion of blue-collar Britishness.

0:28:530:28:56

Steak and kidney pie, I think it's a marvellous, marvellous idea.

0:28:560:28:59

That could be a winner.

0:28:590:29:01

While Russell prepares the steak for his pie,

0:29:010:29:04

team-mate Sophie is simultaneously chopping veg for her ratatouille

0:29:040:29:09

as well as prepping the apples for her baked toffee apple dessert.

0:29:090:29:14

You kind of want a whole apple, don't you, really?

0:29:140:29:16

-You don't want to be scrimping.

-Oh, yeah, use plenty apples.

0:29:160:29:20

The initial thought is make something really tasty that

0:29:200:29:24

people go, "Oh, it's lunch. Oh, yeah, that's what I want.

0:29:240:29:27

"That's going to keep me going for the rest of the day."

0:29:270:29:30

Susannah and Jodie's menu I'm unsure of.

0:29:370:29:40

They've got a chicken breast bake with a crusty top.

0:29:400:29:43

This is something I make at home a lot for my kids.

0:29:470:29:49

Jodie and I have chosen things which are quite simple

0:29:510:29:53

and that are quick to do.

0:29:530:29:55

I just hope they're going to please the 120 people

0:29:550:29:59

that are waiting for their lunch.

0:29:590:30:01

Yeah, it's pretty daunting, I have to say,

0:30:010:30:03

to cook for this many people. It's a first.

0:30:030:30:05

Do you have a big frying pan?

0:30:050:30:07

Use the Bratt Pan for steaming the chicken.

0:30:070:30:10

We can switch this on

0:30:100:30:11

and you can cook all 40 chicken breasts in one go.

0:30:110:30:14

Perfect, do I put a bit of oil in there first?

0:30:140:30:16

Yeah, a little bit of oil and we'll get it flashed up for you.

0:30:160:30:19

-I'll season the chicken first.

-Yeah, super.

0:30:190:30:21

I put Susan in charge because she's a lot bossier than I am,

0:30:230:30:26

and she's got some great ideas. I'm really happy chopping.

0:30:260:30:30

I love chopping, I love dicing.

0:30:300:30:31

She is a demon chopper. It's like you've been fast-forwarded.

0:30:360:30:40

-Jodes?

-Yeah?

0:30:420:30:44

Make the white sauce now.

0:30:440:30:46

-You want me to make the white sauce?

-Yeah.

0:30:460:30:48

I've just got my orders to make the bechamel.

0:30:500:30:52

I'm still trying to do the pomodoro, so I'm going to be like,

0:30:520:30:55

"I need eight hands today."

0:30:550:30:56

I'm so tall, I have to go down like this.

0:31:020:31:04

This is a first for MasterChef - I've never seen somebody sit down before.

0:31:070:31:11

-How do you do that?

-My knees are going, love.

0:31:110:31:13

-Your knees are going?

-Yeah.

0:31:130:31:14

Steak and kidney pie, I love the idea of it. What's the crust on top?

0:31:140:31:18

It's going to be a short-crust pastry.

0:31:180:31:20

-Have you got to make that pastry then?

-No, it's all there in layers.

0:31:200:31:22

Sophie's tasked with desserts, by the look of it.

0:31:220:31:25

How many have you done of these?

0:31:250:31:26

Three, six, nine, ten...16. I've two more to go.

0:31:260:31:30

20?

0:31:300:31:31

-Aren't you doing 60?

-Have we got 60?

-60 desserts.

-Oh. 60?

0:31:310:31:36

-Oh, flipping hell, why did I think it was 20?

-20 vegetarians.

0:31:360:31:40

Oh, 20 vegetarians. Yes, I'm doing that as well.

0:31:400:31:42

Do you think maybe 60 of the same thing?

0:31:420:31:44

We're supposed to do 60 of the same.

0:31:440:31:46

-60 of the same.

-What you could do is cut the apples in half,

0:31:460:31:50

put the stuffing inside and then bake them in a sauce,

0:31:500:31:52

so you've only got to do 30, but you've got 20 done.

0:31:520:31:55

Oh, good. That's good, John. I'm so glad I met you.

0:31:550:31:58

You're glad you met me?

0:31:580:31:59

I bet you don't feel that way at all, really, do you?

0:31:590:32:01

-I do. I do. It's true, it's true.

-You've got a lot of work to do.

0:32:010:32:03

-Yep.

-Lunch in an hour and a half.

0:32:030:32:05

Watching Sophie work started to frighten me.

0:32:070:32:10

She had no system at all.

0:32:100:32:11

Sophie's organisational skills, they're not the best.

0:32:110:32:14

With the pressure on, Susannah and Jodie are under way with

0:32:190:32:22

their mains, but their baked banana dessert is still a work in progress.

0:32:220:32:27

-With the bananas, I might add some butter as well.

-Yeah, lovely.

0:32:290:32:33

-Make it a bit toffee.

-Butter, cinnamon.

0:32:330:32:37

Some currants, orange juice. It'll just be like an explosion of fruit.

0:32:370:32:42

Susannah, explain this dessert to me. Is it just baked bananas?

0:32:520:32:56

It's kind of like...

0:32:560:32:57

Yeah. It's "wing it" baked bananas.

0:32:590:33:01

Is there no sort of lovely top or anything on it?

0:33:010:33:03

If you made something like granola to go with it, then some yoghurt

0:33:030:33:06

or something, it might be nice.

0:33:060:33:08

At the moment, it sounds to me like you've got baked bananas and sugar.

0:33:080:33:11

We've not finished yet.

0:33:120:33:13

I'm putting on some orange zest and some orange juice.

0:33:130:33:16

-Oranges and banana.

-I promise you, trust me, I've made it before.

0:33:160:33:20

It's delicious. I am cooking for my children.

0:33:200:33:22

Trust me, you have to trust me on this one.

0:33:220:33:25

On the other team, Russell has finally chopped the onion

0:33:350:33:38

and mushrooms, and can now start bringing the steak

0:33:380:33:41

and kidney pie filling together.

0:33:410:33:43

BOTH: # Stop, wait a minute, Mr Postman! #

0:33:450:33:48

Look at this. This is, like, mahoosive!

0:33:540:33:57

SUSANNAH: Oh, it sounds beautiful.

0:33:570:33:59

-NICK:

-That's it, Chef, let's get it cooking.

0:33:590:34:02

It's in now.

0:34:020:34:03

-SUSANNAH: Oh, well done, that smells yummy.

-Fantastic.

0:34:040:34:06

-It's a great thing to cook in, though.

-Isn't it amazing?!

0:34:060:34:09

This is so exciting. I've never seen anything like this.

0:34:090:34:13

So how long should I keep it in here for?

0:34:130:34:15

You want to seal that now till it's nice and brown,

0:34:150:34:17

you've got a little bit of caramelisation on the onions.

0:34:170:34:20

-Obviously it's crucial now that we get this cooked in time.

-Yeah.

0:34:200:34:24

Ideally we want it in the oven for a good hour,

0:34:240:34:26

so you've got about 20 minutes...

0:34:260:34:27

-Right.

-..to get this finished.

0:34:270:34:29

-Where are your kidneys?

-Here.

0:34:290:34:31

Go and prep your kidneys now, then we'll come back to this.

0:34:310:34:34

Meanwhile, Sophie's resolved her portion problem

0:34:370:34:40

and is now topping her apple halves with brown sugar and cinnamon.

0:34:400:34:44

The smell, I think's important, don't you,

0:34:470:34:49

to draw them to the counter?

0:34:490:34:52

It will, hopefully, with the toffee sauce,

0:34:520:34:54

draw them in, the posties.

0:34:540:34:57

I love a postman...and a postwoman.

0:34:570:34:59

We've got a wonderful parcel lady called Roz

0:34:590:35:02

and she just lifts your day if she's there.

0:35:020:35:06

So hello, Roz. You're a winner.

0:35:060:35:09

A toffee apple...

0:35:090:35:10

Has it got a stick in it?

0:35:100:35:12

-Like a toffee apple?

-No, but it is stick-Y.

0:35:130:35:16

So it's a sticky toffee apple without the stick.

0:35:160:35:21

You're worried. I know.

0:35:210:35:22

-Sounds odd.

-Yeah, it does, doesn't it?

0:35:220:35:25

But I'm hoping odd's going to work today.

0:35:250:35:27

I'm hoping.

0:35:270:35:28

Across the kitchen, Jodie has moved on to the spicy tomato sauce

0:35:400:35:45

for her pomodoro pasta dish.

0:35:450:35:47

-Do you think that's enough for 20 portions?

-Yes.

-Do you?

0:35:470:35:50

-I'm being assertive.

-If you're confident.

0:35:510:35:53

-I'm very confident.

-OK, fine.

-I'm confident.

0:35:530:35:56

The exciting vegetarian dish coming from Jodie and Susannah

0:35:580:36:02

is pasta with tomato sauce.

0:36:020:36:04

Wow(!)

0:36:040:36:05

But the big surprise for me is the girls' dessert.

0:36:070:36:10

I mean, a culinary masterpiece - baked banana with brown sugar.

0:36:100:36:16

Really?

0:36:160:36:17

John did have a point, it does need something a little bit extra,

0:36:190:36:22

although, personally, I think it's delicious like that.

0:36:220:36:25

What about if you used some of the bread we've got

0:36:300:36:32

and made a bread and butter on top of that?

0:36:320:36:34

So you had a banana bread pudding

0:36:340:36:36

with an egg custard going through it?

0:36:360:36:39

-Just...personally...

-Not your cup of tea.

0:36:390:36:41

No, I love bread and butter pudding,

0:36:410:36:43

but I just think the clagginess of the bread, and then the banana...

0:36:430:36:46

I think it's going to be like a wet banana sandwich.

0:36:460:36:49

JODIE: Pineapple slices, and then put..

0:36:490:36:52

..a nice, kind of, sauce or something.

0:36:530:36:56

JOHN: Susannah and Jodie are stuck on an idea of baked bananas

0:36:570:37:00

and they're trying to evolve a dish.

0:37:000:37:01

JODIE: A load more biscuits.

0:37:010:37:03

Make a bit, fat crunch on top.

0:37:030:37:06

Disgusting.

0:37:060:37:07

Actually, you can't really evolve the dish.

0:37:070:37:09

You haven't got any ice cream in a tub?

0:37:090:37:11

What they need to do is forget the bananas altogether

0:37:110:37:14

and start all over again.

0:37:140:37:15

Or we fill them up so much on main course, they don't want dessert.

0:37:150:37:20

Yeah.

0:37:200:37:21

What am I going to do with my baked bananas?

0:37:240:37:26

Well, I would do something like...condensed milk.

0:37:260:37:30

It needs something else. It needs to be baked bananas and...

0:37:300:37:34

-Rum.

-Get a little tot of rum to go with it?

0:37:340:37:38

They'll love it, those postmen.

0:37:380:37:39

We'll get deliveries all over the place.

0:37:390:37:41

The mail centre runs on a 24-hour operation

0:37:520:37:55

and we process about 1.8 million items a day.

0:37:550:37:57

My people do work on shift work and it can be difficult,

0:37:590:38:02

balancing your diet, when you're doing different hours.

0:38:020:38:06

So it's very important to me that they get the opportunity to have a healthy and nutritious meal

0:38:060:38:10

when they go to the staff restaurant.

0:38:100:38:12

There's just over an hour till lunch.

0:38:180:38:20

They really have to ramp it up another gear, now,

0:38:220:38:24

if they're going to get it out on time.

0:38:240:38:26

We're getting there, Soph.

0:38:280:38:30

Russell is making American mash

0:38:300:38:33

to go with his steak and kidney pie.

0:38:330:38:34

American-style mash is when you steam them with all of the skins on

0:38:360:38:40

and then, when they come out,

0:38:400:38:42

we will mash them with rosemary butter.

0:38:420:38:46

So they'll be lovely and creamy,

0:38:460:38:47

but you get all of the goodness of the skin.

0:38:470:38:50

The British earth is digestible and delicious.

0:38:510:38:55

God, I did a load. Is that going to be enough?

0:39:000:39:02

Yeah, it'll be enough.

0:39:020:39:04

Cor, strewth! That's hot in there.

0:39:050:39:08

With the potatoes in to steam,

0:39:090:39:11

Russell moves on to the pastry topping for his pie.

0:39:110:39:14

These machines are amazing.

0:39:170:39:19

Russell, what are you putting across the top to make that a pie?

0:39:190:39:22

I've got some little pastry things that I've been cutting out, here.

0:39:220:39:25

We're doing it rustic, so you get one half a crust.

0:39:250:39:28

I love the idea of the pie.

0:39:280:39:30

-I think that's fabulous.

-It's very me.

0:39:300:39:32

-And whose idea was it?

-Mine.

0:39:320:39:34

Minute I saw steak and kidney, it rang a bell,

0:39:360:39:38

because British traditional is me.

0:39:380:39:41

I've seen it all my life.

0:39:410:39:43

Sophie's more sophisticated. She's from East Finchley.

0:39:430:39:46

I'm from Uxbridge.

0:39:460:39:48

So she's doing, like, you know...the sprauncy stuff.

0:39:480:39:52

I'm going to bake that down and then put the cheese topping on,

0:39:520:39:55

to make it nice and brown and squidgy.

0:39:550:39:57

She's got ratatouille in the oven.

0:40:010:40:03

But is that really a main course?

0:40:030:40:04

Isn't ratatouille a side dish?

0:40:040:40:06

I don't understand it.

0:40:070:40:08

Right now, Sophie's grating more cheese to go on top of the cheese

0:40:100:40:14

which is on top of the ratatouille.

0:40:140:40:16

Who knows?

0:40:170:40:18

It's a variation on a theme, you know?

0:40:190:40:21

I used to be a vegetarian years ago,

0:40:210:40:23

so...you know, cheese and veg and herbs.

0:40:230:40:28

But you want it gungy, you don't want a dry veggie thing,

0:40:280:40:31

or you just feel depressed.

0:40:310:40:33

-# Bananas...

-# In pyjamas... #

0:40:330:40:35

Chefs, you've got 45 minutes now to service.

0:40:350:40:39

On the other team,

0:40:410:40:43

Susannah has come up with a solution to the banana issue.

0:40:430:40:46

This is a lot of cream...to whip...

0:40:480:40:51

-Do you want to use the machine?

-You have a machine?

-Yeah.

0:40:540:40:57

Oh...yeah!

0:40:570:40:58

Think it needs to go to zero, first, then you press that.

0:41:000:41:03

It's not going to zero, is it?

0:41:030:41:05

-Ah! It's not working.

-Oh, my God!

0:41:050:41:08

Why isn't it working?

0:41:100:41:11

You're going to need this for the mash in a minute, aren't you?

0:41:110:41:14

One second - Nino? This machine, have you had it going yet?

0:41:140:41:18

This machine has got to work.

0:41:180:41:20

The banana's great, but it's not sublime without the cream.

0:41:200:41:25

-It needs the cream.

-It needs the cream.

0:41:250:41:27

OK, you ready?

0:41:270:41:29

No, let's do it by hand.

0:41:290:41:30

Right...it's going to be mash time. I'll check the spuds.

0:41:320:41:37

The mashed potato machine's broken, so we've got to do it all by hand.

0:41:390:41:43

You could have done with the mashed potato machine actually working,

0:41:430:41:46

but it's not.

0:41:460:41:47

SUSANNAH SIGHS

0:41:470:41:49

Do you think that's going to be enough cream?

0:41:490:41:52

I'm not touching a whisk for a very long time.

0:41:520:41:54

A very, very long time.

0:41:540:41:57

OK.

0:41:570:41:58

There's 15 minutes till service and time is running out.

0:42:060:42:10

Chefs, the queue is forming for lunch,

0:42:120:42:14

so start thinking about service now.

0:42:140:42:17

Right - here we go.

0:42:170:42:18

-I'll show you how...

-Oof!

0:42:210:42:23

-Love peas. Do you?

-I love them, they're my favourite.

0:42:260:42:28

They're my favourite.

0:42:280:42:30

There seems to be no sense of urgency in here today,

0:42:300:42:32

and any minute now, there's going to be 120 standing at that counter,

0:42:320:42:36

asking for their lunch.

0:42:360:42:37

-Oh, your pastry's looking gorgeous.

-Are they going up?

0:42:380:42:41

-Yeah, they are.

-Oh, look at my puff pastries!

0:42:410:42:44

They're puffed!

0:42:440:42:45

Gorgeous. They look fantastic.

0:42:480:42:50

Darling, go and do your pasta.

0:42:500:42:52

Smells brilliant.

0:42:580:43:00

We've got, like, four minutes...argh!

0:43:000:43:03

We're cutting it fine. It is...to the wire.

0:43:030:43:08

It looks wonderful.

0:43:240:43:26

Wow, we're a team.

0:43:260:43:27

-That's...good job.

-Good job, darling.

0:43:270:43:31

Don't go.

0:43:320:43:34

We'd expect today something more like a main dinner you'd go out for

0:43:340:43:37

rather than the canteen sort of dinners we have normally.

0:43:370:43:40

Susannah and Jodie have made chicken breast on a bed of spinach,

0:43:410:43:46

topped with bechamel sauce and breadcrumbs,

0:43:460:43:48

served with turmeric rice and sweetcorn

0:43:480:43:52

and a vegetarian spicy pomodoro pasta.

0:43:520:43:55

Russell and Sophie's main dishes

0:43:550:43:59

are steak and kidney with pastry tops,

0:43:590:44:02

American-style mash, peas

0:44:020:44:04

and ratatouille topped with mozzarella and extra cheese.

0:44:040:44:07

Here we go!

0:44:070:44:10

Yeah, yeah, yeah!

0:44:100:44:11

Vegetarian delight!

0:44:110:44:12

Are you hungry?

0:44:120:44:14

Steak and kidney, please.

0:44:140:44:15

Here you are, love. Take care.

0:44:150:44:18

With service under way, Russell's steak and kidney pie

0:44:190:44:22

seems to be an early hit.

0:44:220:44:24

Steak and kidney.

0:44:240:44:25

-What would you like, darling?

-Pie.

-Good girl.

0:44:260:44:29

What I chose for lunch today was steak and kidney pie.

0:44:310:44:33

It looked so nice when I went up, the way it was presented,

0:44:330:44:36

and it tastes gorgeous, I must say.

0:44:360:44:38

The meat's nice and tender. Yeah, very nice. Enjoyable.

0:44:380:44:41

I think the pie filling and the gravy is absolutely lovely.

0:44:410:44:45

But Sophie's ratatouille is not proving so popular.

0:44:450:44:49

Anyone for mozzarella magic?

0:44:510:44:52

-Steak and kidney.

-Are you coming after my old steak and kidney?

0:44:550:44:58

Steak and kidney, please.

0:44:580:44:59

Anyone for veggie, lovely...? Oh, yeah, mozzarella. Magic, this is.

0:45:010:45:06

Peas, would you like some peas?

0:45:060:45:07

-Here you are, darling.

-Fantastic, thank you.

-Hope you enjoy it.

0:45:070:45:10

The ratatouille - there was a lot of vegetables.

0:45:150:45:17

I do not eat tomatoes, but I did thoroughly enjoy it.

0:45:170:45:20

It was really nice.

0:45:200:45:22

Sweet Mediterranean vegetables with tomatoes,

0:45:220:45:24

and then the saltiness of mozzarella

0:45:240:45:27

is a tried-and-tested formula

0:45:270:45:29

and she's got that right.

0:45:290:45:30

Even if it tastes filthy, you've got to say it's yummy, OK?

0:45:320:45:35

On the other team, Susannah's cheesy chicken

0:45:350:45:38

seems to be a firm favourite.

0:45:380:45:40

Anyone else for cheesy chicken?

0:45:420:45:45

Can I have one more spoonful, please?

0:45:450:45:47

Sweetcorn? It's a bit yellow.

0:45:470:45:49

Even if you think it's disgusting, you've got to go, "Taste sensation!"

0:45:490:45:53

There you go. Enjoy it.

0:45:540:45:55

Is that enough? Enough rice for you?

0:45:550:45:58

I ordered cheesy chicken with rice

0:45:580:46:00

and it is really tasty.

0:46:000:46:02

It was absolutely gorgeous. Really nice.

0:46:020:46:03

The chicken, really moist. Absolutely lovely.

0:46:030:46:05

I liked the spinach underneath, that was tasty.

0:46:050:46:08

A nice little surprise, but it was very tasty indeed.

0:46:080:46:10

I'm impressed with the chicken dish from the ladies.

0:46:100:46:13

Yeah, I like that spinach at the bottom of that.

0:46:130:46:15

And that crusty breadcrumb top and white sauce,

0:46:150:46:18

it's a lovely, comforting thing.

0:46:180:46:19

You want some pasta?

0:46:210:46:22

But the spicy pomodoro pasta is not faring so well.

0:46:230:46:28

-Is that all right?

-Yeah, thank you.

-And there's some Parmesan there.

0:46:280:46:30

I had the spicy pasta. It was lovely.

0:46:340:46:37

Pasta was gorgeous, perfectly cooked.

0:46:370:46:40

Quite nice, but a little disappointed.

0:46:400:46:42

It could have been a little bit spicier.

0:46:420:46:44

A little bland, a little bit "just" tomato

0:46:440:46:46

and I wanted a little more kick in it.

0:46:460:46:48

I'm unimpressed with the pasta dish -

0:46:480:46:50

pasta and tomato sauce is...pretty much kids' stuff.

0:46:500:46:52

There's a little bit of chilli, a little warmth,

0:46:520:46:54

but there's no real kick to it.

0:46:540:46:56

Anyone for mozzarella magic?

0:46:560:46:58

Sophie's still struggling to sell her ratatouille.

0:47:000:47:03

Sir, what can I get you?

0:47:030:47:04

-Steak and kidney, please.

-Steak and kidney, steak and kidney.

0:47:040:47:07

-Steak and kidney, please.

-Oh, Lordy!

0:47:070:47:09

Hope it tastes as good as it looks, otherwise it's serious trouble.

0:47:090:47:12

I'm going back to dancing.

0:47:120:47:14

Russell - he did a good job.

0:47:140:47:15

And he was good at serving.

0:47:150:47:17

His customer service was brilliant.

0:47:170:47:19

He had a big smile.

0:47:190:47:21

-There you are, darling.

-Thanks, mate.

-Help yourself.

0:47:210:47:23

We're running out of cheesy chicken.

0:47:230:47:25

Anyone like some pasta?

0:47:250:47:27

I'm going to go for the cheesy chicken.

0:47:280:47:31

I like chicken.

0:47:310:47:33

Hands up - who wants cheesy chicken?

0:47:330:47:35

OK, we'll have to do a lottery,

0:47:350:47:38

because there's only two pieces left.

0:47:380:47:40

Whoever is going to be the nicest

0:47:400:47:42

and most complimentary about our food gets the cheesy chicken.

0:47:420:47:45

I'm afraid...oh!

0:47:460:47:48

That's it for the cheesy chicken, sorry.

0:47:480:47:51

We're out. Well, that's a good sign.

0:47:510:47:53

Yeah, we did OK, baby.

0:47:530:47:55

Guys, that's the mains done,

0:47:550:47:56

so shall we start looking at dessert, now?

0:47:560:47:59

They're looking nice and oozy. Going to put some toffee sauce on.

0:48:010:48:05

They can have extra sauce if they want, can't they?

0:48:090:48:11

That's so clever of you, to be doing the sauce.

0:48:130:48:16

No... Where did you put them? Here they are.

0:48:180:48:20

They look like sausages. Oh, this is a failure.

0:48:210:48:24

They look really filthy.

0:48:280:48:30

We're not very good at desserts. We might have a bit of a fail, here.

0:48:330:48:37

But it does taste, actually, really yummy.

0:48:370:48:39

It does. And it smells amazing.

0:48:390:48:41

You know what? We will sell, sell, sell.

0:48:410:48:44

And it sounds good.

0:48:440:48:45

-Pudding, now.

-Yeah.

0:48:460:48:48

Do a bit of harvest festival scattering.

0:48:530:48:55

-Russ...

-Argh!

0:49:010:49:03

That looks a lot better.

0:49:090:49:10

Tricks of the trade.

0:49:100:49:12

Amazing...

0:49:130:49:14

Susannah and Jodie's dessert is toffee orange bananas

0:49:140:49:19

served with whipped cream.

0:49:190:49:20

Have we got enough portions?

0:49:200:49:22

Russell and Sophie are serving baked apples

0:49:220:49:25

topped with raspberries and a toffee sauce.

0:49:250:49:28

-Sticky toffee apple?

-Yes, please.

-Yeah?

0:49:290:49:33

-Thank you very much.

-Enjoy, sir.

0:49:340:49:36

Sticky toffee apple, darling? You got it.

0:49:360:49:37

-Enjoy.

-Thank you very much.

-Toffee apple, love?

0:49:410:49:43

-Yes, please.

-There you are, my darling.

0:49:430:49:45

I went for toffee apple.

0:49:470:49:49

The presentation, it was lovely - a lot of colours in it.

0:49:490:49:54

I'm enjoying it.

0:49:540:49:56

Something I've never tried before, toffee apple -

0:49:560:49:58

it was really nice, it was different.

0:49:580:50:00

Got cinnamon flavours in there that come across.

0:50:000:50:03

It was really tasty.

0:50:030:50:04

I've travelled all over the world, eating puddings.

0:50:040:50:06

And I've never seen anything quite as bizarre as that.

0:50:060:50:10

The apples are sweet, but they're too sharp, too sour.

0:50:110:50:14

You have whatever you want. You might fancy a banana.

0:50:170:50:20

Anyone else for banana?

0:50:200:50:22

One...

0:50:250:50:27

How are your bananas going, you two?

0:50:270:50:29

I keep looking down at these, thinking they're frankfurters,

0:50:290:50:32

then I suddenly remember they are actually bananas.

0:50:320:50:36

I hope they taste better than they look.

0:50:360:50:39

The only thing that let the banana dessert down was the presentation.

0:50:390:50:42

Yeah, the presentation is not that charming.

0:50:420:50:44

It's just there, banana and cream, just on the plate.

0:50:440:50:47

Its appearance is slightly disturbing.

0:50:470:50:50

Its texture is even more disturbing,

0:50:500:50:52

cos the banana isn't even cooked.

0:50:520:50:54

You've got the soft exterior and a rubbery interior.

0:50:540:50:58

Toffee apple, please.

0:50:590:51:00

Although both teams' desserts are selling well...

0:51:010:51:04

I will have one each.

0:51:040:51:06

..on the canteen floor,

0:51:070:51:09

the posties are finding further issue

0:51:090:51:11

with the baked bananas.

0:51:110:51:14

Have you got a knife and fork?

0:51:140:51:15

They're very tough. Seems like it's still in its skin,

0:51:150:51:18

but I'm sure it isn't.

0:51:180:51:20

You need to come back more often!

0:51:320:51:34

THEY LAUGH

0:51:340:51:35

They want us back already!

0:51:350:51:38

Group hug, group hug.

0:51:380:51:39

Russ, you're eating again - surprise, surprise!

0:51:390:51:42

I'm coming after your banana.

0:51:420:51:44

Today was really good. I came in with a certain trepidation.

0:51:450:51:48

I didn't know what they were going to be like in the kitchen,

0:51:480:51:51

but to be quite honest, once they got down and did it

0:51:510:51:53

and focused on the job in hand,

0:51:530:51:55

they were a pleasure to work with in here.

0:51:550:51:57

I tell you what, the girls actually struggled with the content.

0:51:580:52:02

Some thought and creativity went into the chicken, and after that,

0:52:020:52:05

everything was just a complete muddle through.

0:52:050:52:07

What those girls were aiming at is "What can we get away with?"

0:52:070:52:11

Not, "What can we serve that will impress?"

0:52:110:52:13

I thought we did all right. We didn't do too many things

0:52:140:52:17

to scare us or, you know, have to do too much preparation.

0:52:170:52:19

We kept it really simple and nice and tasty

0:52:190:52:22

and, hopefully, it was all those things.

0:52:220:52:25

Ugh...feeding the 5,000.

0:52:280:52:31

I think Jodie and I performed a little miracle.

0:52:310:52:34

I am absolutely shattered and have lost the will to live.

0:52:340:52:38

I want to give Russell a pat on the back -

0:52:390:52:42

pie, mash and peas, in the middle of a busy staff restaurant,

0:52:420:52:46

is a great idea.

0:52:460:52:48

For me, personally, it was just amazing.

0:52:480:52:51

I just can't believe that we've catered for 120 people.

0:52:510:52:55

It's unbelievable! It's unbelievable.

0:52:550:52:58

Unbelievable.

0:52:580:52:59

I get really nervous at the beginning with the time thing.

0:53:000:53:04

And I just think, "We'll never get it done."

0:53:040:53:07

But we did. We did get it done.

0:53:070:53:10

Today was first class, it really was.

0:53:100:53:14

JOHN: I've mixed emotions, now, about our four.

0:53:310:53:33

Today they're going to have to raise their game.

0:53:330:53:36

Welcome back. Today is a big day.

0:53:500:53:54

You are going to be cooking for three previous finalists

0:53:540:53:59

of Celebrity MasterChef.

0:53:590:54:01

Andi Peters...

0:54:010:54:03

Phil Vickery...

0:54:030:54:05

and Emma Kennedy.

0:54:050:54:07

Today, two of you, you become semifinalists.

0:54:070:54:11

Two of you will be leaving the competition.

0:54:110:54:15

Impress our guest judges.

0:54:150:54:17

Your two courses - one hour and 15 minutes.

0:54:170:54:21

Let's cook.

0:54:210:54:23

Our guest judges have been through the competition.

0:54:260:54:29

They excelled. They showed off in this round.

0:54:290:54:32

They dared, they pushed it.

0:54:320:54:33

They went through.

0:54:330:54:34

Today, cooking for ex-finalists, is really extraordinary, actually.

0:54:360:54:42

I suspect they won't pull any punches.

0:54:450:54:47

They've got to be honest,

0:54:470:54:49

and we're going to have to take it on the chin.

0:54:490:54:52

-Sophie?

-Yes.

0:54:540:54:56

Is there any comparison at all between this

0:54:560:54:58

and first night stage nerves?

0:54:580:55:00

Yeah. There really is!

0:55:000:55:02

I just said that to Russ. I said, "This feels like a first night."

0:55:020:55:06

Yep. When you've just got to go out there and, you know... Yeah.

0:55:060:55:10

I'd like to know what it is you're going to make for us and our guests.

0:55:100:55:14

Well, it's sea bass on potatoes and wild mushrooms

0:55:140:55:18

with a beetroot caviar.

0:55:180:55:22

Dessert, Sophie.

0:55:220:55:23

Dessert is a blackberry brownie cake with vanilla custard.

0:55:230:55:27

-Wow! It sounds delicious.

-I hope so.

0:55:270:55:29

-You - do you?

-I really do.

0:55:290:55:32

-Get on with it.

-All right!

0:55:320:55:34

-You've got brownies to make.

-I know!

0:55:340:55:35

Nice menu from Sophie.

0:55:390:55:41

I like the idea of sea bass...

0:55:410:55:43

..on crispy potatoes with wild mushrooms.

0:55:440:55:47

And beetroot caviar!

0:55:490:55:51

Very, very nice indeed.

0:55:540:55:56

Dessert - I think blackberry chocolate

0:55:570:56:00

and vanilla custard could be an absolute gem.

0:56:000:56:03

The issue is timing. She's given herself a huge amount of work to do.

0:56:060:56:10

If Sophie delivers what she intends to, I think we're in for a treat.

0:56:100:56:13

A proper treat.

0:56:130:56:14

A place in the semifinals of Celebrity MasterChef

0:56:160:56:19

would be utterly awesome.

0:56:190:56:21

I really would love to be able to go home tonight

0:56:240:56:26

and be able to say to the boys, "I'm through."

0:56:260:56:29

That is a dream.

0:56:290:56:30

-RUSSELL:

-I never give up.

0:56:380:56:40

I always like to do my best.

0:56:400:56:41

I've got to prove to myself, more than anything,

0:56:430:56:47

that I can come up with the goods in just an hour and a quarter.

0:56:470:56:50

-Russell...

-Yeah?

-Tell us your menu.

0:56:550:56:58

I'm doing a toad-in-the-hole

0:56:580:56:59

with three different sausages from three different counties,

0:56:590:57:03

and then I'm doing apple and honey and almonds crumble,

0:57:030:57:06

which I've never made before in my life.

0:57:060:57:08

Real old classic comfort food.

0:57:080:57:11

What does that say about you, do you think?

0:57:110:57:13

It says to me about my happy childhood with my grandmothers.

0:57:130:57:16

It's all about family, it's all about memories.

0:57:160:57:18

-So it's an emotional day for you today, then, Russell.

-It is.

0:57:180:57:21

It is, quite, actually. Yeah.

0:57:210:57:23

Ooh, smell that!

0:57:230:57:25

-Cor!

-Wow!

0:57:250:57:26

That is awesome.

0:57:260:57:28

I've never made this before, but I love it already.

0:57:280:57:30

I want to eat what Russell is cooking.

0:57:350:57:37

A toad-in-the-hole

0:57:370:57:38

and an apple crumble with custard are delicious things.

0:57:380:57:41

That toad has to have a crispy top,

0:57:430:57:45

and it's got to be the sausages cooked all the way through.

0:57:450:57:47

The cabbage has got to be delicious and salty, and smoky from the bacon.

0:57:550:57:59

And then his crumble's got to be well-spiced, crunchy on top...

0:58:050:58:09

..and that custard's got to be perfect.

0:58:120:58:14

Tough gig.

0:58:180:58:19

35 minutes for the first course.

0:58:220:58:24

The determination is proving to myself that I've learnt something,

0:58:270:58:32

that I've listened to Gregg and John,

0:58:320:58:35

that I can take what they taught me and deliver it.

0:58:350:58:39

Jodie, you've got a very interesting array of ingredients upon your bench.

0:58:420:58:46

-Yes.

-Duck, strawberries, beans...

-Yep. Kind of an eclectic lot.

0:58:460:58:50

What are you making for us?

0:58:500:58:51

I'm doing a chorizo and pancetta cassoulet

0:58:510:58:54

with duck breasts on the top

0:58:540:58:57

and strawberry with a lovely kind of strawberry jus

0:58:570:59:00

with an elderflower sabayon on the top.

0:59:000:59:04

It's very continental, Jodie.

0:59:040:59:06

Yeah, well, I've spent a lot of my time in France,

0:59:060:59:09

modelling in Paris, especially, doing all the shows,

0:59:090:59:12

so, you know, I went to a lot of lovely restaurants there

0:59:120:59:15

and picked up a few bits and pieces.

0:59:150:59:17

You do really push yourself, and by the looks of it you've got cassoulet,

0:59:170:59:20

you've got duck, you've got little vegetables going on over there,

0:59:200:59:23

-a sabayon to make, stewing strawberries, making jus.

-Exactly.

0:59:230:59:26

-You've got a lot of work to do.

-Can you go now, then?

0:59:260:59:29

I love the idea of Jodie's cassoulet, I think that's lovely.

0:59:320:59:35

She's got loads of root vegetables in there.

0:59:360:59:39

And then she's got paprika sausage.

0:59:410:59:43

And duck on the top.

0:59:460:59:47

Its appearance is going to be rustic,

0:59:470:59:49

but it should taste delicious.

0:59:490:59:51

I'm not sure about Jodie's dessert.

0:59:540:59:56

A sabayon?

0:59:560:59:58

Sabayon - mixed up eggs and sugar with elderflower?

0:59:581:00:00

And then we've got strawberries,

1:00:001:00:02

and then fruit sauce.

1:00:021:00:04

And then there's a tuile - but is a tuile enough?

1:00:061:00:09

I don't think so.

1:00:101:00:11

You've got 15 minutes left.

1:00:131:00:15

This means an awful lot to me now.

1:00:201:00:23

And I will be GUTTED to leave today.

1:00:231:00:28

I'm so astonished by how much I want this.

1:00:301:00:33

-Susannah, you have a very serious face today.

-Yep.

1:00:361:00:38

I'm wearing red underneath here because it's a fighting colour.

1:00:381:00:41

-You're up for battle today, are you, Susannah?

-Yep. I am.

1:00:411:00:44

I still love my friends, but I want to get through to the semifinals.

1:00:441:00:47

Right, amazing array of components on your bench. How does this work?

1:00:471:00:51

The mango will go with the scallops,

1:00:511:00:53

and with the lamb I'm doing a tomato and mint hollandaise sauce.

1:00:531:00:57

So, scallop and mango. Have you tested this out on people?

1:00:571:01:00

No, I haven't.

1:01:001:01:01

I've tested it out on myself, and I think it's quite delicious.

1:01:011:01:04

I tell you, testing yourself out with concoctions like that

1:01:041:01:06

-could be dangerous.

-OK, thanks for that.

1:01:061:01:08

With these two dishes I'm trying to show

1:01:121:01:14

that I can do a lot of things at the same time.

1:01:141:01:18

There's more preparation in it than actually cooking time.

1:01:181:01:22

If I don't do it methodically,

1:01:221:01:25

the tower of cards will crumble.

1:01:251:01:26

Susannah, today, is being really daring.

1:01:301:01:33

And I actually think slightly dangerous.

1:01:331:01:36

Scallops, Jerusalem artichokes and a beurre noisette.

1:01:401:01:43

But she's adding to that mango.

1:01:461:01:48

I'm sorry, Susannah, it's just too weird for me.

1:01:511:01:53

The lamb and potatoes, yeah.

1:01:561:01:58

Asparagus and a mint hollandaise -

1:01:581:02:00

I'm just unsure, I've never had it before.

1:02:001:02:02

With a semifinal place at stake, I have to get my recipes right.

1:02:051:02:09

It has to be absolutely perfect.

1:02:091:02:11

I tell you what, this is a day of reckoning.

1:02:161:02:19

But for our four, it must be nerve-racking.

1:02:191:02:22

And that's where the difference will be.

1:02:221:02:24

Can they hold their nerve under this pressure?

1:02:241:02:27

EMMA: The main thing I want to see is ambition.

1:02:381:02:40

Someone has fire in their belly, and is making a concerted effort

1:02:401:02:46

to up their game.

1:02:461:02:47

For me, if you cannot bring out

1:02:481:02:50

everything you've got as far as what it is you're about as a cook,

1:02:501:02:54

then what are you doing here?

1:02:541:02:55

At this stage in the competition, it's about presenting a dish

1:02:561:03:00

which you've tried and tested on friends, on family,

1:03:001:03:03

and you hope works.

1:03:031:03:04

Testing it out on us three is a different matter.

1:03:041:03:08

Sophie's roasted sea bass stuffed with herbs

1:03:101:03:13

on a bed of wild mushrooms...

1:03:131:03:15

tatties, served with beetroot caviar.

1:03:151:03:18

I'm going to be interested to see how she does her beetroot caviar.

1:03:181:03:22

Cos it's quite technical.

1:03:221:03:23

If she pulls that off, that'll be really great.

1:03:231:03:25

We'll have to see.

1:03:251:03:27

JOHN: OK, four minutes on your main course, please.

1:03:271:03:29

Nice looking fish.

1:03:341:03:35

Looks great. Hope it tastes as good.

1:03:381:03:40

(I hope so too!)

1:03:401:03:42

Right, they need to go.

1:03:431:03:44

Hello, you lovely people.

1:03:471:03:50

I've made for you sea bass with herbs on wild mushrooms and potatoes

1:03:521:03:57

with beetroot caviar and samphire.

1:03:571:04:00

I hope you enjoy your meal.

1:04:001:04:01

Thank you very much, Sophie.

1:04:011:04:03

It's an honour to... to bring it to you!

1:04:031:04:05

LAUGHTER

1:04:051:04:06

-I think it looks great, actually, I'm really happy.

-Yeah, I do.

1:04:081:04:11

It says elegance, doesn't it, actually?

1:04:111:04:13

I'm really looking forward to trying it.

1:04:131:04:15

Oh, well done, Sophie Thompson!

1:04:221:04:24

That is delightful.

1:04:241:04:26

This fish is cooked to perfection.

1:04:261:04:28

It's absolutely perfect.

1:04:281:04:30

-The mushrooms, I think, go very well with the sea bass.

-Yeah.

1:04:301:04:33

I think the potato works brilliantly with the mushroom.

1:04:331:04:37

My fish - it's just gorgeous, with the herbs, it's not overpowering.

1:04:371:04:41

The only thing she's done wrong

1:04:411:04:43

is she's blended raw garlic with the beetroot caviar.

1:04:431:04:48

My word.

1:04:481:04:49

I can't kiss anybody for the rest of this week.

1:04:491:04:52

Whew, dear.

1:04:521:04:54

-If it wasn't for that garlic...

-Yeah.

1:04:541:04:56

..that's the best dish I've ever tasted on MasterChef.

1:04:561:04:59

-GREGG:

-I love the dill on that sea bass, giving that fennel flavour.

1:04:591:05:03

Love the sweet beetroot with the fish as well.

1:05:031:05:05

That's rather good, John.

1:05:051:05:07

The beetroot - it's like a really lovely, fiery, garlicky, rich relish

1:05:071:05:10

that goes with the fish.

1:05:101:05:12

I think it's a lovely, lovely thing.

1:05:121:05:13

The dessert is singing to me.

1:05:171:05:19

Blackberry brownie cake with vanilla custard?

1:05:191:05:22

Aww, come on!

1:05:221:05:23

But in an hour to make a good cake...

1:05:231:05:26

it's a tough deal.

1:05:261:05:28

-How's your cake, Sophie?

-It's a bit...separating.

1:05:291:05:32

I'm hoping taste-wise it's going to pull through.

1:05:391:05:42

Happy?

1:05:511:05:52

Aaahh...

1:05:521:05:54

-Good job, Sophie.

-Proud of you.

1:05:551:05:57

Thank you.

1:05:571:05:58

Mmm...

1:05:581:06:00

-It's not perfect, is it?

-No.

1:06:001:06:01

Oh, phew.

1:06:041:06:06

-Phew.

-Phewie.

1:06:061:06:07

Sophie, look at that!

1:06:071:06:10

Like, properly amazing.

1:06:101:06:12

For pudding, it's a blackberry brownie cake with vanilla custard.

1:06:121:06:17

-Thank you.

-Thank you very much.

-Thank YOU!

1:06:171:06:19

Enjoy your pudding.

1:06:191:06:21

Sophie...

1:06:211:06:22

your sea bass was unbelievable.

1:06:221:06:25

Sophie billed it as a cake.

1:06:331:06:35

It's neither a cake nor a brownie.

1:06:351:06:37

It's close-on doughy in the middle, but, bizarrely, burnt on the edges.

1:06:371:06:41

But the flavours, together, are great.

1:06:411:06:44

There are some technical issues with the custard.

1:06:441:06:47

There's a thickening issue.

1:06:471:06:49

But do you know what? I still love it.

1:06:491:06:51

The taste, the flavours, the chocolate, the blackberry,

1:06:511:06:53

the cream, the vanilla...

1:06:531:06:55

It's... It's gorgeous.

1:06:551:06:57

I love the flavour of that brownie with vanilla custard.

1:06:571:07:01

Those two things together are yummy and creamy.

1:07:011:07:04

But I don't like the addition of blackberries.

1:07:041:07:07

I don't like that sharp flavour inside the cocoa and vanilla.

1:07:071:07:10

Of course you're entitled to your own opinion.

1:07:101:07:12

Cos I love it.

1:07:121:07:13

That brownie has split, but I love the flavour,

1:07:131:07:16

I love that soft,

1:07:161:07:17

hot fruit all dripping with chocolate on the outside.

1:07:171:07:20

And you're wrong, because it tastes good.

1:07:201:07:22

Overall, I would have liked to have been more in control.

1:07:301:07:33

But it was like, "Argh!"

1:07:331:07:35

And it was like those men that used to go with the plates

1:07:351:07:39

in variety shows...

1:07:391:07:41

Where are they now?

1:07:411:07:42

Phewie.

1:07:431:07:45

Wahey!

1:07:461:07:48

EMMA: So, Russell's menu - a three counties toad-in-the-hole.

1:07:481:07:52

Hello, my friend.

1:07:521:07:54

What I don't want is soggy batter.

1:07:541:07:56

I want it crisp. I want the sausages to be succulent, not dried out.

1:07:561:08:02

JOHN: You've got four minutes. Looking good, Russell.

1:08:041:08:07

School dinners are all right by me.

1:08:101:08:13

But there's got to be some liquid somewhere on the plate.

1:08:131:08:16

Just the sauce?

1:08:161:08:17

Got a little gravy boat.

1:08:171:08:19

-Right...

-Russell, well done, brother.

1:08:231:08:26

-Go and knock 'em dead.

-Thanks, Gregg.

1:08:261:08:27

Oh, Russell.

1:08:291:08:31

This is so nerve-racking.

1:08:311:08:32

This is three counties sausage toad.

1:08:321:08:34

The top one is Cumberland, that is Lincolnshire, that is Middlesex.

1:08:341:08:38

I do hope you enjoy it.

1:08:381:08:39

Thank you, Russell.

1:08:391:08:41

And also onion gravy in there.

1:08:411:08:43

The presentation is average.

1:08:451:08:47

I just hope it tastes great - but I can't wait.

1:08:471:08:50

Cos I love toad-in-the-hole.

1:08:501:08:51

It's a great shame that his batter is a little bit underdone,

1:09:001:09:03

because actually it tastes really nice.

1:09:031:09:05

I love the fact that he's put some fire in his cabbage with the bacon -

1:09:051:09:08

I didn't expect that.

1:09:081:09:10

That adds a new dimension to it.

1:09:101:09:11

It all tastes lovely. It's a nice dish -

1:09:111:09:14

but I don't think it's a dish I would have served up

1:09:141:09:16

if I wanted to stay in MasterChef.

1:09:161:09:18

As nice as it is, it's just toad-in-the-hole.

1:09:181:09:21

If toad-in-the-hole is one of his all-time favourite dishes,

1:09:211:09:25

and he's cooking his favourite food to stay in this competition,

1:09:251:09:28

then well done him.

1:09:281:09:30

Gregg will love this, John will hate it.

1:09:301:09:32

I just love it.

1:09:321:09:34

Big fat peppery pork sausage,

1:09:341:09:35

and plenty of pepper in the cabbage as well.

1:09:351:09:38

Lovely flavour combination.

1:09:381:09:39

It's not the best toad-in-the-hole I've had in my life.

1:09:391:09:42

I don't think it's perfect.

1:09:421:09:43

Now, you've got 15 minutes to get your dessert out.

1:09:451:09:49

His dessert looks delicious!

1:09:491:09:51

Apple, honey and almond crumble with vanilla custard.

1:09:511:09:54

Another vanilla custard - so it might be the battle of the custards today.

1:09:541:09:58

Oh, yes.

1:10:021:10:03

Here we go.

1:10:031:10:04

-Yeah!

-Custard.

1:10:071:10:09

There's creme anglaise, there's infused cream -

1:10:101:10:13

I want good, old school, school custard.

1:10:131:10:17

Death becomes me.

1:10:201:10:22

You're just in the nick of time.

1:10:261:10:28

I'm off.

1:10:281:10:30

Well done, Russell.

1:10:311:10:32

-I'm better at dancing.

-LAUGHTER

1:10:331:10:36

-There you are.

-Thank you.

1:10:361:10:37

It's apple, cinnamon and honey and...

1:10:371:10:40

-well, crumble, but with almonds in it.

-Right, lovely.

1:10:401:10:42

-And that's home-made vanilla custard.

-Lovely.

1:10:421:10:44

-Thank you very much, Russell.

-Thank you.

-Thanks, Russell.

1:10:441:10:47

Bye!

1:10:471:10:48

Oh, dear.

1:10:491:10:51

Oh, no, no, no. No.

1:10:511:10:53

No, no, no.

1:10:531:10:54

That's... That's milk.

1:10:541:10:56

-It's not bad.

-Mm.

1:11:021:11:04

My issue with it is that I don't think he's got

1:11:041:11:07

-the proportion of fruit to crumble right.

-Well, I agree with you.

1:11:071:11:10

Not just about the proportion, but it's not a crumble. Mine's a cake.

1:11:101:11:13

-This topping is very heavy and dense.

-So many elements are wrong.

1:11:131:11:18

It's too sweet, with too much cinnamon and custard

1:11:181:11:21

that is watery, warmed-up milk with a little bit of vanilla in it.

1:11:211:11:26

We've had a custard disaster today.

1:11:261:11:28

-That hasn't worked at all.

-The custard's too thin.

1:11:281:11:30

The amount of cloves he's stuck in there,

1:11:301:11:32

I feel like I've just had a visit to the dentist.

1:11:321:11:35

It tastes OK.

1:11:351:11:37

You'd probably eat it, but it is very similar to something

1:11:371:11:40

your grandmother didn't quite get right on the day.

1:11:401:11:42

Uggh!

1:11:421:11:43

HE SIGHS

1:11:431:11:44

I did it.

1:11:461:11:47

I do feel really proud of myself,

1:11:471:11:50

that I got so much done in such a short time.

1:11:501:11:53

I mean, I've never used a food processor in my life.

1:11:531:11:56

To use a food processor,

1:11:561:11:57

I mean, it was like somebody else going to the moon!

1:11:571:12:01

-15 minutes, yeah?

-OK. No problemo.

1:12:031:12:07

So, Jodie's main - cassoulet, chorizo, haricot beans

1:12:071:12:11

and pancetta with caramelised duck breast.

1:12:111:12:14

Good, let's go.

1:12:161:12:17

The key to cooking a good duck breast is the crispy skin.

1:12:191:12:23

It will be key that it's rested.

1:12:231:12:25

Right, come on, your veg to go.

1:12:251:12:27

Yeah, coming.

1:12:271:12:28

Looks great.

1:12:311:12:32

Sauce.

1:12:341:12:35

I'm shaking.

1:12:371:12:38

-Done like a pro.

-Are we going?

-Yep.

1:12:391:12:43

-Hi.

-Hi.

-How are you? Hello.

1:12:461:12:50

Thank you very much.

1:12:501:12:52

So, you have a chorizo and pancetta...

1:12:521:12:56

What is it? ..cassoulet. My mind is like...

1:12:561:12:59

-Erm, with duck and some veg.

-Thank you very much.

-Thank you.

1:12:591:13:03

-Enjoy, enjoy!

-Thank you!

1:13:031:13:05

I think we've been sold a bit of a bum steer here.

1:13:071:13:11

-I forgot the beans.

-On the cassoulet?

-Yeah.

1:13:111:13:14

-Cassoulet, no beans?

-Yeah.

1:13:141:13:16

Hopefully, they won't notice.

1:13:161:13:18

That's not cassoulet underneath

1:13:181:13:20

because I can't see any haricot beans.

1:13:201:13:22

I'm a big fan of duck.

1:13:261:13:28

I mean, for some people, perhaps, it would be slightly underdone,

1:13:281:13:31

but for me, that's perfect.

1:13:311:13:32

She has taken the time to cut the skin and it is slightly crispy

1:13:321:13:37

and rendered down. I think she's done a really good job.

1:13:371:13:39

It looks lovely.

1:13:391:13:41

It's incredibly inviting and the carrots give it a vibrancy.

1:13:411:13:45

And you're definitely drawn in.

1:13:451:13:47

The cassoulet, or not, as the case may be,

1:13:471:13:50

because the beans are not here, has got great flavour.

1:13:501:13:52

For me, sadly, and it's a personal thing, my duck's a little bit under.

1:13:521:13:57

But the bits that aren't and that are cooked pink, lovely.

1:13:571:14:02

-I think this dish as a whole shows real promise.

-Yeah.

1:14:021:14:05

There's no beans in the cassoulet but it still delivers.

1:14:051:14:08

It looks great, skin is crispy on the duck, the sauce is spicy and rich.

1:14:081:14:12

I tell you what, with the beans, it would have been majestic.

1:14:121:14:14

And the paprika from that sausage has just leaked out

1:14:141:14:18

all through that broth and is making it beautifully smoky.

1:14:181:14:21

It's like cassoulet-meets-goulash. That is really good.

1:14:211:14:24

-"Cassoulash".

-Or a "goulet".

1:14:241:14:28

Agh!

1:14:281:14:30

Her dessert...

1:14:301:14:31

elderflower and vanilla sabayon, which is a posh mousse.

1:14:311:14:35

With marinated strawberries.

1:14:351:14:38

That sounds absolutely delightful.

1:14:381:14:40

I think, after such a heavy dish to start with, it is

1:14:451:14:49

a nice way to finish the meal.

1:14:491:14:51

Good job. I love that!

1:14:551:14:56

Come on, baby. Come on, baby!

1:14:581:15:00

Tuile's on.

1:15:021:15:03

Cooking like a pro.

1:15:041:15:06

(Right, here we go!)

1:15:081:15:10

OK, so I've got strawberries in a strawberry jus,

1:15:121:15:15

and then an elderflower and vanilla sabayon

1:15:151:15:19

with a little tuile.

1:15:191:15:21

-Enjoy.

-Thank you.

-Thank you very much, Jodie, well done.

1:15:231:15:26

All right, thanks!

1:15:261:15:27

First off, this looks unbelievable.

1:15:291:15:32

And what's beautiful about this tuile is that you can actually see

1:15:321:15:35

through it. That is how thin and delicate it is.

1:15:351:15:38

I mean, that is top-notch restaurant standard.

1:15:381:15:42

I think Jodie has done a fantastic job. The sabayon

1:15:491:15:52

is as light as a feather and the tuile is amazing.

1:15:521:15:57

For me, the strawberries, because they are not too sweet,

1:15:571:16:00

there's quite a nice little contrast there.

1:16:001:16:02

And the dish as a whole for me,

1:16:021:16:04

I would say, probably my favourite dish.

1:16:041:16:06

The sabayon is like eating a cloud. It is so light and amazing.

1:16:061:16:11

This is, like, the nicest thing I've ever put in my mouth.

1:16:111:16:13

That is heavenly. The sabayon starts to dissolve on your tongue,

1:16:151:16:19

it gives you a sugar flavour

1:16:191:16:20

and it gives you a nice little strawberry hit.

1:16:201:16:23

John, that's an elegant, very smart dessert.

1:16:231:16:27

But it needs a bit of texture. Needs a bit of sponge or a biscuit or something like that,

1:16:271:16:30

because that tuile, as beautiful as it is, is not enough to be able

1:16:301:16:33

to hold the whole thing together.

1:16:331:16:35

SHE SIGHS

1:16:351:16:37

Ohh!

1:16:371:16:38

Can't believe it. I'm such an idiot.

1:16:391:16:42

Everything kind of went well.

1:16:421:16:45

And I just forgot the beans.

1:16:471:16:48

SHE GROANS

1:16:511:16:52

Oh, so angry with myself.

1:16:521:16:55

Can't believe I forgot the beans!

1:16:551:16:57

Susannah, we got four minutes. Are you going to be ready?

1:17:021:17:05

Oh, I don't know, I don't know. I'm hoping so.

1:17:051:17:07

Give me a quick rundown on what's left to do.

1:17:071:17:09

Got to do the scallops, which I'm going to start now.

1:17:091:17:13

So, Susannah's starter - scallops with Jerusalem artichoke and mango.

1:17:131:17:18

A combination I've never seen before. Ever.

1:17:181:17:21

It's playing with your mind, how it's going to taste.

1:17:211:17:24

OK, we should be serving by now.

1:17:241:17:26

-Watch your mango.

-Ooh... Ahh!

1:17:331:17:35

Oh, burnt mango!

1:17:371:17:38

Must be so over time.

1:17:431:17:45

SHE SIGHS

1:17:451:17:47

Nearly five over.

1:17:471:17:49

-SHE GROANS

-Can't bear it!

1:17:491:17:52

-Are you putting the lamb in before you go?

-Lamb's in the oven.

1:17:521:17:55

No, it's not.

1:17:551:17:57

Oh, no!

1:18:021:18:04

-Sorry to keep you waiting...

-Oh, don't worry.

1:18:111:18:13

-..ladies and gentlemen.

-We needed a gap anyway, we're full.

1:18:131:18:16

OK, you have before you scallops, mango, Jerusalem artichokes

1:18:171:18:22

and lime sorrel.

1:18:221:18:25

-Enjoy it.

-JUDGES: Thank you!

1:18:251:18:27

Yeah, I think that's not too bad.

1:18:321:18:34

-I like mango and scallop.

-Yeah, me too!

1:18:391:18:42

The Jerusalem artichoke is a little bit undercooked for me.

1:18:421:18:44

It's a bit too crunchy.

1:18:441:18:46

But the mango and the scallop, I think, actually goes well together.

1:18:461:18:50

The combination is leaving a lovely taste in the mouth.

1:18:501:18:54

The capers, I think, work as well.

1:18:541:18:57

The mango is a little bit burnt on one side.

1:18:571:18:59

It's just given it a lovely, caramelised taste,

1:18:591:19:01

so I don't mind that at all.

1:19:011:19:03

It just hasn't delivered for me. It's a little bit sweet.

1:19:031:19:05

Give me scallops any day of the week,

1:19:051:19:07

but with mango, no, it's not for me.

1:19:071:19:11

The mango disappears quite quickly

1:19:111:19:13

and you're left with buttery scallop.

1:19:131:19:15

It's very, very unusual.

1:19:151:19:17

My mind is confused as to whether

1:19:171:19:18

I am eating a dessert or eating a starter.

1:19:181:19:21

It's a strange combination which I don't find very pleasing,

1:19:211:19:25

I'm sorry to say.

1:19:251:19:26

You have got 15 minutes before your lamb course goes out.

1:19:281:19:31

I know, I'm really worried.

1:19:311:19:33

Susannah's main - lamb, asparagus, broad beans and a tomato

1:19:331:19:36

and mint hollandaise.

1:19:361:19:37

Your hollandaise is done, yeah?

1:19:371:19:39

Yeah, hollandaise is done. I've just got to put the tomato and the...

1:19:391:19:42

-Mint through.

-Mint.

1:19:421:19:43

I don't think I've ever had a flavoured hollandaise in my life.

1:19:431:19:46

And, also, tomato and mint flavoured. Who knew?

1:19:461:19:49

I just pray...

1:19:491:19:51

We are not told how she is cooking the lamb,

1:19:511:19:54

whether it's roasted, pan-fried, we don't know.

1:19:541:19:57

-How's your lamb?

-I am just praying to the sheep god.

1:19:571:20:00

Oh, it is completely raw!

1:20:061:20:09

I'm going to have to be a bit late, I'm afraid.

1:20:091:20:11

I can't go out with raw lamb.

1:20:111:20:13

I can't believe I didn't put the lamb in!

1:20:131:20:15

-Vegetarian dish? What do you think?

-I think not.

1:20:251:20:28

The lamb's going to be a couple of minutes late.

1:20:291:20:32

I forgot to put it in the oven, which is

1:20:321:20:33

something one really ought to do when you're cooking lamb.

1:20:331:20:37

Hey!

1:20:391:20:40

Agh! Ooh!

1:20:441:20:46

-There you go.

-Thank you.

1:20:561:20:58

It's spring lamb on Royal Jerseys, asparagus, with broad beans,

1:20:581:21:04

chives, shallots and a tomato and mint hollandaise sauce.

1:21:041:21:08

-Thank you, Susannah.

-Pleasure!

-Well done.

-Thank you!

1:21:081:21:12

SHE SIGHS

1:21:131:21:15

HE LAUGHS

1:21:191:21:21

The lamb is actually cooked to perfection. That is perfect.

1:21:291:21:34

The problem for me is that nothing is seasoned.

1:21:341:21:37

I can't find any seasoning on any of the vegetables at all.

1:21:371:21:40

And the Hollandaise sauce is not a sauce, it is more like a butter.

1:21:401:21:44

Well, I got a hint of the mint.

1:21:441:21:46

Not quite so sure about the tomato running through as well.

1:21:461:21:51

The hollandaise sauce,

1:21:511:21:52

I agree with you, Andi, I think it's far too thick.

1:21:521:21:55

I've got to feel for her. She's had a nightmare.

1:21:551:21:57

There are some odd things going on here.

1:21:571:22:00

For some reason, there are tomatoes in the minty hollandaise, which,

1:22:001:22:04

in my mind, are very unwelcome.

1:22:041:22:05

And there are bits of raw red onion going through the potato.

1:22:051:22:09

I don't like it.

1:22:091:22:10

As much as I like the concept, none of those things are seasoned well.

1:22:101:22:13

The lamb, thankfully, she saved, and it's cooked quite nicely.

1:22:131:22:17

SHE SIGHS

1:22:171:22:18

Ohh! It couldn't have gone worse.

1:22:211:22:24

I kind of thought in the back of my mind,

1:22:241:22:26

"If I really don't mess this up royally, I might stand a chance."

1:22:261:22:30

And...I messed it up royally.

1:22:321:22:34

Pressure's on today because our four cooks know

1:22:431:22:45

that only two of them can be semifinalists.

1:22:451:22:48

I've got to say, I think

1:22:501:22:52

that Russell is at the end of his MasterChef journey.

1:22:521:22:54

I like to tuck in to toad-in-a-hole

1:22:541:22:57

and I love getting stuck in to a crumble.

1:22:571:23:00

The problem is, as a MasterChef judge,

1:23:001:23:03

it's not showing a great deal of adventure.

1:23:031:23:05

And what's the level up from that?

1:23:051:23:08

I don't know if I've done enough to get through to the semifinal.

1:23:081:23:11

I mean, if it happens, it would be a nice surprise.

1:23:111:23:16

Susannah is really adventurous.

1:23:161:23:18

But I'm not sure she got the balances of the dishes

1:23:181:23:21

absolutely right and her timing was atrocious.

1:23:211:23:24

I think she was dangerously adventurous.

1:23:241:23:26

I mean, today, it was like her walking solo on safari

1:23:261:23:29

with a lamb chop in her pocket.

1:23:291:23:30

I mean, that was frightening.

1:23:301:23:32

Think about it - artichokes, mango and scallop. I mean, come on.

1:23:321:23:36

Before this, I thought I had quite a good chance.

1:23:361:23:38

Now I will be very, very surprised if I get into the semis.

1:23:381:23:42

Jodie, I think, did well, up to a point.

1:23:431:23:46

The flavour in her cassoulet was wonderful.

1:23:461:23:48

However, she forgot to put the beans in and her duck, for me,

1:23:481:23:53

was undercooked.

1:23:531:23:54

But she really hit a high note with her dessert.

1:23:541:23:57

What she did achieve was a beautiful tuile, lovely strawberries

1:23:571:24:00

and that strawberry juice, and that sabayon was beautiful.

1:24:001:24:03

A lovely-looking dessert.

1:24:031:24:05

Jodie made mistakes today

1:24:051:24:06

but there is something quite promising about her food,

1:24:061:24:09

something really interesting about the way she pushes herself.

1:24:091:24:12

I would love to stay. I would really love to stay

1:24:121:24:14

cos it's testing myself to beyond limit.

1:24:141:24:18

Sophie had what football pundits refer to as a game of two halves.

1:24:181:24:21

Sophie's sea bass, with those crispy potatoes, was delightful.

1:24:211:24:27

I think that Sophie had a real mishap with her brownie.

1:24:271:24:31

The result of that was a crumbly, soft, moussy chocolate cake.

1:24:311:24:34

But the flavours of those baked blackberries amongst the chocolate

1:24:341:24:37

and the custard, I thought was a lovely, lovely flavour.

1:24:371:24:40

Texture was all wrong.

1:24:401:24:42

She made a mistake, absolutely, but she definitely made up for it

1:24:421:24:45

with that main course, which was just delicious.

1:24:451:24:48

She has the energy for this competition, she has the want,

1:24:481:24:51

and she has an eye for presentation.

1:24:511:24:53

I really want to stay. That's the thing.

1:24:531:24:57

And it's hard when you want something you might not get,

1:24:571:24:59

but quite prevalent in my job.

1:24:591:25:02

"I'm afraid it can't be you. You're off."

1:25:021:25:06

We know, realistically,

1:25:061:25:07

that Russell can't go any further in the competition.

1:25:071:25:10

But, each of the ladies have made a mistake.

1:25:101:25:14

It's about, are they progressing, are they understanding

1:25:141:25:17

the competition and can they keep up the momentum?

1:25:171:25:20

-Love you all. Love you, love you, love you.

-Love you. Love you all.

1:25:211:25:24

Let's put them out of their misery.

1:25:261:25:27

MUSIC: "Alive" by Gabrielle Aplin

1:25:271:25:29

# Just one step

1:25:291:25:31

# A different day

1:25:311:25:33

# Would I know you at all?

1:25:331:25:35

# Would I know you at all?

1:25:371:25:39

# When your kingdom falls

1:25:411:25:44

# And your family fade

1:25:441:25:47

# But it wasn't your fault... #

1:25:471:25:49

The first contestant leaving us...

1:25:491:25:51

..is Russell.

1:25:541:25:56

Thanks, guys.

1:25:561:25:57

The second contestant to leave us...

1:26:181:26:20

..is Susannah.

1:26:331:26:34

Thank you very much. Thank you.

1:26:361:26:38

It's been a truly unique experience.

1:26:461:26:49

I feel I've grown in so many ways, not just through cooking.

1:26:491:26:53

That can never be taken away from me

1:26:531:26:54

and I've got that for the rest of my life.

1:26:541:26:57

I am so relieved. Every dog has its day and this dog is pooped.

1:26:591:27:03

I need music, I need glitz, I need an overture and I need an orchestra.

1:27:031:27:09

And there's none of that in the kitchen.

1:27:091:27:11

You two can call yourself MasterChef semifinalists.

1:27:161:27:19

It's Little and Large!

1:27:211:27:22

Totally shocked. I was absolutely certain I was going home.

1:27:231:27:29

I think this is massive proof that people actually liked my cooking.

1:27:291:27:34

Semifinal, I can't believe it!

1:27:361:27:38

-GLASSES CLINK JODIE: Thank you.

-Thank you.

1:27:391:27:41

You did really, really well.

1:27:411:27:43

I can't believe it. And I can't wait to tell my boys.

1:27:431:27:46

Semifinalist, it's... Good grief, it's ridiculous!

1:27:461:27:49

Amazing day. Thank you.

1:27:541:27:57

Next week, five new celebrities take on the challenge.

1:28:011:28:05

-They are nervous. Nervous.

-They are nervous.

1:28:061:28:09

Ken's just frying some lettuce!

1:28:091:28:11

Such a buzz!

1:28:141:28:17

That is not clean, come on!

1:28:171:28:18

Horrible. I want to go home.

1:28:181:28:20

The contestant leaving us...

1:28:201:28:22

Download Subtitles

SRT

ASS