0:00:03 > 0:00:07Brand new celebs in this kitchen and we're about to find out
0:00:07 > 0:00:09whether they can cook.
0:00:10 > 0:00:14It really does feel like the first day of school. I'm petrified.
0:00:14 > 0:00:18Some of them think they can cook, some of them know they can't cook.
0:00:18 > 0:00:19Some of them are just delusional.
0:00:21 > 0:00:23I'm on it like a car bonnet.
0:00:23 > 0:00:27All we want is just a little bit of promise, a glimmer of hope.
0:00:28 > 0:00:30I hope I'll polish up well.
0:00:32 > 0:00:34You can act, you can sing, but can you cook?
0:00:46 > 0:00:50These five celebrities are taking on the challenge to become the next
0:00:50 > 0:00:52MasterChef Champion.
0:00:52 > 0:00:56But at the end of today, only the best cooks will make it through.
0:00:59 > 0:01:01I don't know what I'm more nervous about.
0:01:01 > 0:01:07Knives, Gregg and John, ingredients, everything, really.
0:01:11 > 0:01:15I don't quite know what to expect but I'm hoping to learning
0:01:15 > 0:01:18and developing and hopefully that will put me in good stead.
0:01:20 > 0:01:24I'm really looking forward to being observed by John and Gregg.
0:01:24 > 0:01:26That sounds quite sadistic, really.
0:01:26 > 0:01:28I can't quite believe I'm doing this.
0:01:31 > 0:01:33I quite like what I can do.
0:01:33 > 0:01:35Whether someone else will like it, of course,
0:01:35 > 0:01:37is a different matter altogether.
0:01:37 > 0:01:39Really and truly, I just want to enjoy it
0:01:39 > 0:01:41and learn some techniques, as well.
0:01:41 > 0:01:42Let's do this.
0:01:44 > 0:01:45I love days like today
0:01:45 > 0:01:49because I have no idea what's going to walk through those doors.
0:01:49 > 0:01:51We can find magic today.
0:02:05 > 0:02:08Welcome to the MasterChef kitchen.
0:02:09 > 0:02:12We, and the whole nation, are about to find out
0:02:12 > 0:02:15whether you can cook or not.
0:02:15 > 0:02:18Inside that box are a set of ingredients.
0:02:18 > 0:02:21What we're going to ask you to do, from that set of ingredients,
0:02:21 > 0:02:25is make for us your ultimate burger.
0:02:26 > 0:02:29Can't be that difficult, can it?
0:02:29 > 0:02:32Just want something delicious.
0:02:32 > 0:02:3550 minutes. Reveal your ingredients and let's cook.
0:02:40 > 0:02:43To make their ultimate burger, the contestants have been given
0:02:43 > 0:02:51lamb mince, chicken breast, tomatoes, lettuce, bacon, mushrooms,
0:02:51 > 0:02:55avocado, harissa, and a selection of cheeses.
0:02:57 > 0:03:01They also have a choice of bread, and a basic larder.
0:03:03 > 0:03:06In this modern world, a burger doesn't have to contain meat.
0:03:06 > 0:03:08It can have whatever it likes inside it,
0:03:08 > 0:03:12as long as it's jammed between a bun, I don't mind.
0:03:12 > 0:03:14Then I want to see the accompaniments
0:03:14 > 0:03:17that actually match the burger, not kill it.
0:03:18 > 0:03:23Silent Witness actor Amanda Burton grew up in rural Ireland where
0:03:23 > 0:03:25her parents grew their own fruit and veg.
0:03:27 > 0:03:31I'm really looking forward to rediscovering my love of cooking.
0:03:31 > 0:03:33I think it's lain dormant for a while,
0:03:33 > 0:03:38because I don't cook as much now that my daughters have grown up.
0:03:38 > 0:03:42I'm looking forward to getting skills back up and running
0:03:42 > 0:03:45and delighting people in the kitchen once again.
0:03:48 > 0:03:51Amanda is making us a burger with chicken.
0:03:51 > 0:03:53She's making like a chicken stroganoff.
0:03:53 > 0:03:56She's throwing a load of vinegar into her chicken
0:03:56 > 0:04:00and then it's going to go into a pitta bread with blue cheese. Really?
0:04:00 > 0:04:03That poor chicken would have been safer crossing the road.
0:04:07 > 0:04:10Are you pleased to be here?
0:04:10 > 0:04:13- I'm extraordinarily pleased to be here, actually.- Go on.
0:04:13 > 0:04:16It's weird, it's so weird, you know.
0:04:16 > 0:04:20It's like walking into something that you kind of know, but don't.
0:04:20 > 0:04:23- You're a bit scared, aren't you? - Yeah.- You're really scared.
0:04:23 > 0:04:26I'm kind of scared, yeah, but good scared.
0:04:26 > 0:04:28I always think if you're scared, it's big enough for you.
0:04:31 > 0:04:33You've had 10 minutes.
0:04:36 > 0:04:40EastEnders actor Emma Barton has been cooking since she was 14
0:04:40 > 0:04:42and wants to develop her skills.
0:04:44 > 0:04:47- Don't tell me you're struggling with the pepper pot.- I am.
0:04:47 > 0:04:52I've always wanted to go on a cookery course, so here I am,
0:04:52 > 0:04:55but in front of lots of people watching.
0:04:55 > 0:04:56Oh!
0:04:57 > 0:04:59I must be mad.
0:05:01 > 0:05:03Emma, what are you going to make your burger out of?
0:05:03 > 0:05:06I've never made a burger in my life
0:05:06 > 0:05:09so I'm going to go with the mince and just try.
0:05:09 > 0:05:12- No?- Yes.- Yes?- Yes.
0:05:12 > 0:05:15- How many burgers have you eaten in your life?- Loads.
0:05:15 > 0:05:17- So you know what they look like? - I know what they look like.
0:05:17 > 0:05:19- That's a good place to start. - Yep. Thank you.
0:05:19 > 0:05:21I'm just going to go for it.
0:05:26 > 0:05:28Emma has never made a burger before.
0:05:29 > 0:05:32The first one is going to be experimented on me.
0:05:32 > 0:05:35I bet you're glad I'm not cooking for you right now at home.
0:05:43 > 0:05:45- Don't you start!- You're halfway.
0:05:48 > 0:05:51Ex Coronation Street actor Ken Morley
0:05:51 > 0:05:54grew up in a family of good cooks.
0:05:57 > 0:05:59My mother was a very good cook.
0:05:59 > 0:06:01It was only later that I realised,
0:06:01 > 0:06:04when she stopped doing it, that I would go into various restaurants
0:06:04 > 0:06:08and realise what a load of rubbish I was being served, really.
0:06:09 > 0:06:12Watching Ken work has been a bit of an epiphany, really.
0:06:12 > 0:06:15He's just taken the meat and fried it and seasoned it,
0:06:15 > 0:06:17which I'm really pleased about.
0:06:17 > 0:06:19We actually might have a tasty little burger from Ken.
0:06:25 > 0:06:31- Have you made your burger? - That's it, yeah, really.
0:06:31 > 0:06:35- You've still got 25 minutes to go. - That has just dawned on me, yeah.
0:06:35 > 0:06:39Have a think. There might be more things you can do in 25 minutes.
0:06:39 > 0:06:42- Right, OK, cheers. - Have a think.- Thank you.
0:06:55 > 0:06:58Former JLS singer JB Gill cooks nightly,
0:06:58 > 0:07:01and recently set up his own venison farm in Scotland.
0:07:04 > 0:07:07I actually enjoy almost the therapy of cooking.
0:07:08 > 0:07:12I don't like to rush, so I don't know how I'm going to get on today.
0:07:17 > 0:07:19You've got some big fat chips in here, mate.
0:07:19 > 0:07:21- Yes, I thought you'd like those. - Have you fried them?
0:07:21 > 0:07:24Yes, I'd par-fried them and then I'm just finishing them off
0:07:24 > 0:07:26- in there.- Oh!- Yes, man.
0:07:26 > 0:07:30- Are you a bit of a cook, mate? - I like to experiment.
0:07:30 > 0:07:33- I'm looking forward to learning a lot from you guys.- Righto.
0:07:37 > 0:07:38JB obviously has a bit of knowledge.
0:07:38 > 0:07:41He knew what sort of mince it was, so it's becoming a lamb,
0:07:41 > 0:07:43chilli and mint burger, which is brilliant.
0:07:43 > 0:07:47He's serving it with a pineapple and chilli relish.
0:07:47 > 0:07:49Wow, it sounds like a great, great thing.
0:07:49 > 0:07:52As long as that patty is not overworked,
0:07:52 > 0:07:55because it could be a bit tough.
0:08:00 > 0:08:01- You've got 15 minutes left.- Oh!
0:08:05 > 0:08:09TV Presenter Alison Hammond was inspired to cook by her mum,
0:08:09 > 0:08:13whose Jamaican roots heavily influenced her cooking.
0:08:13 > 0:08:15One for me!
0:08:15 > 0:08:17I'm here just to see if my food really is good
0:08:17 > 0:08:20because all my friends and family think it's amazing.
0:08:20 > 0:08:23I just kind of want that recognition from John and Gregg, really.
0:08:25 > 0:08:28If they say they don't like my food, I'd be devastated.
0:08:28 > 0:08:30It would be the shame of the century.
0:08:34 > 0:08:35- Are you pleased to be here? - Do you know what?
0:08:35 > 0:08:38I feel quite a little bit overwhelmed.
0:08:38 > 0:08:41I'm really excited, especially to meet you. It's lovely.
0:08:41 > 0:08:43Are you confident you might do well in this competition?
0:08:43 > 0:08:46I've never made a burger before, so it's my first burger.
0:08:46 > 0:08:48I'm not into burgers. Burgers are not my thing.
0:08:48 > 0:08:50I'm feeling that this would be a good burger.
0:08:56 > 0:08:58Alison is really enthusiastic.
0:08:58 > 0:09:01She's got her meat and she's seasoned it really highly, she's put in lots
0:09:01 > 0:09:03of things including harissa, which is a chilli paste,
0:09:03 > 0:09:05which is wonderful.
0:09:05 > 0:09:08She seems to want something very spicy and very tasty.
0:09:08 > 0:09:10Good, we might actually have a cook in Alison.
0:09:15 > 0:09:17You've just got five minutes left.
0:09:20 > 0:09:22Let me see.
0:09:23 > 0:09:28- Bit more.- I would like it a bit more. They might like it raw.
0:09:28 > 0:09:31- They are nervous. Nervous. - I'm nervous.
0:09:31 > 0:09:33Ken is just frying some lettuce.
0:09:38 > 0:09:40- Have you had fried lettuce before? - No.
0:09:40 > 0:09:44- I don't know what it'll taste like! - No. I've got a fairly good idea.
0:09:49 > 0:09:51Put it on a plate, please. You've got one minute to go.
0:09:59 > 0:10:02That's it. Time's up. Time's up.
0:10:12 > 0:10:16Ken's ultimate burger is a lamb patty with cheddar cheese
0:10:16 > 0:10:20and a fried egg served with sliced potato, tomato,
0:10:20 > 0:10:23onion and mushroom relish, and fried lettuce.
0:10:27 > 0:10:30You decided you liked the fried lettuce, did you, Ken?
0:10:30 > 0:10:32I thought it was an unknown quantity, really.
0:10:32 > 0:10:33You know what I mean?
0:10:35 > 0:10:37Hey.
0:10:48 > 0:10:52Your lamb patty is cooked really nicely. Really, really nicely.
0:10:52 > 0:10:55- A little bit of pink running through it. Really delicious.- Thank you.
0:10:55 > 0:10:56I like the egg.
0:10:56 > 0:11:00I like that sloppy yolk across the top of the meat,
0:11:00 > 0:11:01because it creates almost a sauce.
0:11:01 > 0:11:05Your little relish with onions and red wine, I like the taste of.
0:11:05 > 0:11:08I will say to you, though, I'm not going to eat your fried lettuce.
0:11:08 > 0:11:10- Why ever not? - Because it looks awful.
0:11:13 > 0:11:15I don't mind trying the lettuce.
0:11:18 > 0:11:20Well, actually, it's all right. It's not that bad.
0:11:20 > 0:11:23It's a little greasy, but you haven't fried it to death,
0:11:23 > 0:11:25so it's still got its crunch.
0:11:25 > 0:11:28- It's actually OK.- Yeah. - Well, who knows?
0:11:28 > 0:11:30Maybe you're a mad culinary inventor.
0:11:33 > 0:11:36Yes, not too bad. I mean, it's the first day, you know.
0:11:36 > 0:11:39Obviously you look at it afterwards,
0:11:39 > 0:11:43and you think it's not as sharp as you thought it would have been,
0:11:43 > 0:11:45but, you know, what can you say?
0:11:47 > 0:11:50Alison spiced her lamb burger with harissa,
0:11:50 > 0:11:52and served it with chips,
0:11:52 > 0:11:55an avocado salsa, and wholegrain mustard.
0:11:58 > 0:12:02Do you know what? You have got a bit of a size issue.
0:12:02 > 0:12:04You've got a little burger in a big bun.
0:12:04 > 0:12:05SHE LAUGHS
0:12:05 > 0:12:08- Yeah, it's...- It's too small?
0:12:08 > 0:12:09- Yeah, look!- What is that?!
0:12:09 > 0:12:12I knew I should have used the bigger one.
0:12:12 > 0:12:13You cooked a bigger one but...?
0:12:13 > 0:12:15I had two burgers cooked, right,
0:12:15 > 0:12:18but I thought, "I'm going to give you the little one
0:12:18 > 0:12:21"and I get the other one."
0:12:21 > 0:12:24It's really nice. You're going to love it. Smashed it.
0:12:30 > 0:12:33In that burger, you've got loads of chilli,
0:12:33 > 0:12:35loads of fiery spice,
0:12:35 > 0:12:38and I like it with your crisp lettuce and your well-cooked chips.
0:12:38 > 0:12:41Alison, I think that's great, actually.
0:12:41 > 0:12:43You've got some nice ideas,
0:12:43 > 0:12:47and you're bold and you're not scared to flavour, which I love.
0:12:47 > 0:12:49Yeah. Thank you.
0:12:50 > 0:12:53Now that I've started, I think I want to stay.
0:12:53 > 0:12:55I think I could get used to this.
0:12:58 > 0:13:02JB added mint and chilli to his lamb burger,
0:13:02 > 0:13:06which he served with chips and a pineapple relish.
0:13:07 > 0:13:10Look at all those lovely colours, and look how clean that is.
0:13:10 > 0:13:12Thank you.
0:13:14 > 0:13:17Oooh.
0:13:17 > 0:13:19I'm nervous of that now.
0:13:19 > 0:13:21- Look, it's still raw in the middle.- OK.
0:13:21 > 0:13:23You can't eat that.
0:13:25 > 0:13:28When you made your burger, you really worked that meat,
0:13:28 > 0:13:31and it became quite dense, so when you fried it,
0:13:31 > 0:13:33it's very, very dense in the middle and very, very hard for it to cook.
0:13:40 > 0:13:43I like the adventure of the chips.
0:13:43 > 0:13:45I think that's great - big, fat chips.
0:13:45 > 0:13:46I like your pineapple relish.
0:13:46 > 0:13:48Um, you look upset, mate.
0:13:48 > 0:13:51Yeah, because I like my burgers well done,
0:13:51 > 0:13:54and it would have been good to check that it was well done
0:13:54 > 0:13:56and cooked all the way through.
0:13:56 > 0:13:59At this stage, I'm willing to forgive you,
0:13:59 > 0:14:02because I think you have got heaps of potential.
0:14:02 > 0:14:05- Thank you.- Seriously.
0:14:07 > 0:14:13Emma's chilli and onion burger has been served with chips and mustard.
0:14:15 > 0:14:17You were in a right tizz.
0:14:17 > 0:14:19- You got yourself in a real state, didn't you?- Yes.
0:14:24 > 0:14:29I am happy with that. It's cooked enough for me.
0:14:29 > 0:14:32I really like your chips. I like that you've put salt across them.
0:14:32 > 0:14:34And I think you've got a tasty burger.
0:14:34 > 0:14:37I also like that you've given me a little pot of mustard,
0:14:37 > 0:14:39because I'm a fan of mustard.
0:14:39 > 0:14:42Yeah, your burger's OK. But see these big flecks of onion?
0:14:42 > 0:14:44- This is raw onion. Look.- Yes.
0:14:44 > 0:14:46Not very nice amongst meats, raw onion.
0:14:46 > 0:14:49If you're going to put onions and chillies and things
0:14:49 > 0:14:51through burgers, cook them first.
0:14:52 > 0:14:57I am beaming, because I can't believe I've just done that.
0:14:57 > 0:15:00I mean, I'm talking as if I've just, you know, saved someone's life, and I haven't.
0:15:00 > 0:15:02I've just cooked a burger.
0:15:02 > 0:15:04And I've never used a deep-fat fryer before.
0:15:04 > 0:15:05Never cooked chips.
0:15:07 > 0:15:09Excited.
0:15:14 > 0:15:17Amanda was the only contestant to use the chicken,
0:15:17 > 0:15:19which she shredded with bacon and tarragon,
0:15:19 > 0:15:22and served in a pitta with chips
0:15:22 > 0:15:26and a salad of avocado, lettuce, mint and pineapple.
0:15:29 > 0:15:32- Did you put the blue cheese in in the end?- No. No, I didn't.
0:15:32 > 0:15:36- Why no blue cheese?- Because I thought it would be horrific.- Right, OK.
0:15:36 > 0:15:38- It's not a conventional-looking burger, is it?- No, no.
0:15:38 > 0:15:40It's more of a sort of chicken sandwich.
0:15:47 > 0:15:50Actually, that's not bad at all.
0:15:50 > 0:15:53The chicken's moist. You've got salty bacon there.
0:15:53 > 0:15:56You've got tarragon in there as well, which I really like.
0:15:56 > 0:16:00It doesn't look great, does it? It looks a bit of a sight.
0:16:00 > 0:16:02Yeah, I guess so. Yeah.
0:16:02 > 0:16:06- I think actually, the whole thing - you're trying to do too much.- OK.
0:16:06 > 0:16:09- Let's just look at this chip. - No, I know.- I mean...
0:16:11 > 0:16:13- It's not a good look, really, is it?- No.
0:16:14 > 0:16:17It's quite sobering, really, I think,
0:16:17 > 0:16:19whenever you get judged on the food,
0:16:19 > 0:16:22so, yes, little bit less giddy.
0:16:28 > 0:16:32I'm not brimming full of confidence, but I think you guys are OK.
0:16:34 > 0:16:36Thanks very much. Off you go.
0:16:43 > 0:16:45Oh, it's all over.
0:16:53 > 0:16:56- Wow.- That was just a burger. Could you imagine...?!
0:16:56 > 0:16:58Some good flavours.
0:17:01 > 0:17:04A bit of raw food, some greasy food.
0:17:04 > 0:17:06Their next challenge,
0:17:06 > 0:17:08they're actually going to a restaurant kitchen.
0:17:08 > 0:17:12We are about to shorten the life of some poor head chef.
0:17:20 > 0:17:22It's day two,
0:17:22 > 0:17:26and the five celebrities have been split into two teams,
0:17:26 > 0:17:28and are on their way to their first experience
0:17:28 > 0:17:30of a professional kitchen.
0:17:30 > 0:17:31It could be disastrous, couldn't it?
0:17:31 > 0:17:34You know what I mean - if it went definitely wrong,
0:17:34 > 0:17:37because they're making a living from all this.
0:17:38 > 0:17:40I think it would be better in black, don't you think?
0:17:40 > 0:17:42- So much more slimming. - JB LAUGHS
0:17:42 > 0:17:45Don't you think, though? Why is it so white, bright?
0:17:45 > 0:17:49It's like, "Hello! I'm big! Look at me!"
0:17:51 > 0:17:55The three actors, Emma, Ken and Amanda,
0:17:55 > 0:17:57will be cooking at Iberica,
0:17:57 > 0:18:02a contemporary tapas restaurant in London's Canary Wharf.
0:18:02 > 0:18:05Service will be run by head chef Cesar Garcia.
0:18:07 > 0:18:08Hello.
0:18:10 > 0:18:14I want you to work hard, quick, but confidence of yourself, OK?
0:18:14 > 0:18:16So let's go.
0:18:23 > 0:18:26During service, Amanda will be in charge
0:18:26 > 0:18:30of the lamb sweetbreads, served with a crumbed and deep-fried egg,
0:18:30 > 0:18:34red peppers, and a Manchego cheese foam.
0:18:34 > 0:18:39Wow. That looks amazing. So it's about 40 seconds for that?
0:18:39 > 0:18:42- Yeah, only a bit. Did you see? - Tiny time.- Yeah.
0:18:43 > 0:18:45You put it on the middle.
0:18:48 > 0:18:50That's so beautiful-looking.
0:18:50 > 0:18:53- It's a gentle dish, isn't it? - Yes.- Gentle. OK.
0:18:58 > 0:19:01- Oh, that really is fantastic. Wow.- Perfect.
0:19:01 > 0:19:05- Now for the service, I want your best, yeah?- OK.
0:19:05 > 0:19:07I won't let you down.
0:19:07 > 0:19:09SHE LAUGHS
0:19:13 > 0:19:16I can always disappear into a fridge if it goes terribly wrong.
0:19:19 > 0:19:22Ken is responsible for the endive salad
0:19:22 > 0:19:25with blue cheese, julienne of apple,
0:19:25 > 0:19:30caramelised hazelnuts, mustard vinaigrette, and a quince paste.
0:19:31 > 0:19:35We only want to give them a bit of colour, but be careful,
0:19:35 > 0:19:38because we don't want them to get burnt and bitter, OK,
0:19:38 > 0:19:40because they are already bitter.
0:19:40 > 0:19:41Yeah, yeah, yeah.
0:19:43 > 0:19:47The preparation, the organisation, is very, very precise.
0:19:47 > 0:19:50And here we are two hours before anybody arrives,
0:19:50 > 0:19:52and everybody is working like there is no tomorrow.
0:19:55 > 0:19:58- I'm really worried about making a mess, sorry.- No.
0:19:58 > 0:20:01- You can stay later to clean, don't worry.- Oh, OK.
0:20:01 > 0:20:02HE CHUCKLES
0:20:04 > 0:20:07Emma will have to prepare the corn torta fritas,
0:20:07 > 0:20:12topped with caramelised onion and blue cheese scrambled eggs.
0:20:12 > 0:20:15- You take that with your hands.- Yep.
0:20:17 > 0:20:20- Oh, wow!- Look how I'm moving my arm.
0:20:20 > 0:20:23- Yes.- Always there.- Brushing forward.
0:20:23 > 0:20:26This is what I want. I want to see like a doughnut, OK?
0:20:26 > 0:20:29I want to see them thicker inside.
0:20:35 > 0:20:38We finish with the scrambled egg on the top,
0:20:38 > 0:20:41with the cheese, the caramelised onion, and the cream.
0:20:43 > 0:20:46- And that's it.- Beautiful. Thank you. - OK?- Yep.
0:20:46 > 0:20:49I really want to do Chef proud. He's so nice.
0:20:49 > 0:20:51I really want to get it right.
0:20:51 > 0:20:54OK, so we're ready for the service now.
0:20:54 > 0:20:55I'm going to do it just as well.
0:21:00 > 0:21:05Across town, singer JB and TV presenter Alison
0:21:05 > 0:21:07are at the St Pancras Grand Hotel,
0:21:07 > 0:21:09home to The Gilbert Scott,
0:21:09 > 0:21:13which specialises in traditional British fare.
0:21:14 > 0:21:17They will be working under the watchful eye
0:21:17 > 0:21:20of Marcus Wareing protege Chantelle Nicholson.
0:21:22 > 0:21:25We don't even know what our service is going to be like going into it.
0:21:25 > 0:21:28If they can keep themselves organised, work cleanly,
0:21:28 > 0:21:31and listen to what's going on in the kitchen, I think they will do well.
0:21:33 > 0:21:35OK, snails go in.
0:21:36 > 0:21:39- How many snails did you put in? - Seven per portion.
0:21:39 > 0:21:41Remember, these are cold,
0:21:41 > 0:21:43so you need the heat to go all the way through, OK?
0:21:43 > 0:21:46We don't want cold food going upstairs.
0:21:46 > 0:21:50JB is in charge of the starter of Dorset snails on toast
0:21:50 > 0:21:54with bone marrow, parsley butter, and roasted garlic puree.
0:21:54 > 0:21:58But the real challenge will be the cooking of the bone marrow.
0:21:58 > 0:22:01If you overcook it, it will basically start to dissolve,
0:22:01 > 0:22:02because it's fat.
0:22:02 > 0:22:05You can see it's starting to bubble around the bottom.
0:22:05 > 0:22:08- That's about where you want it.- OK.
0:22:08 > 0:22:11So, toast.
0:22:11 > 0:22:13These just sit around.
0:22:16 > 0:22:20Got the marrow on the plate. Got a roast garlic puree here.
0:22:20 > 0:22:23Three of those on top. OK? Job done.
0:22:23 > 0:22:26So you think you can do this dish?
0:22:26 > 0:22:28- I'll give it a very good try.- Yeah?
0:22:28 > 0:22:31I need more than a good try, because it's going out to our customers,
0:22:31 > 0:22:33and it's our reputation on the line, so no pressure.
0:22:33 > 0:22:35I was going to say.
0:22:36 > 0:22:38I've never cooked something like this before,
0:22:38 > 0:22:40so it's definitely going to be a challenge.
0:22:40 > 0:22:45There's a lot to live up to, and hopefully I'll be able to master it.
0:22:45 > 0:22:49Alison's starter is an omelette Arnold Bennett.
0:22:49 > 0:22:51The omelette is mixed with haddock and cheese
0:22:51 > 0:22:54and topped with a hollandaise sauce.
0:22:54 > 0:22:56Like a nice, even, caramelisation on top.
0:22:56 > 0:22:58Under the salamander.
0:23:00 > 0:23:03Do I have to wash up my own pots and pans and start again?
0:23:03 > 0:23:05- Not today.- OK.
0:23:05 > 0:23:07You won't have time.
0:23:08 > 0:23:10And there we are. There's the omelette Arnold Bennett.
0:23:10 > 0:23:14- This is how it needs to be, OK?- OK. - So on the plate.
0:23:14 > 0:23:16So nothing around the edges, as you can see.
0:23:16 > 0:23:18It's all nice and clean.
0:23:18 > 0:23:21If you turn your eye away from this for a minute and it burns,
0:23:21 > 0:23:23you have to start the whole thing again.
0:23:37 > 0:23:42It's 12 o'clock, and across London, restaurant service is beginning.
0:23:44 > 0:23:47Really nervous. Oh, my God.
0:23:47 > 0:23:50- JB:- You can kind of feel everyone getting ready
0:23:50 > 0:23:53and getting a little bit itchy.
0:23:56 > 0:23:59- Is this like the calm before the storm?- The calm before the storm.
0:23:59 > 0:24:02Wow. This is so cool, your job.
0:24:04 > 0:24:07Let's hope you're still saying that at the end of the service.
0:24:07 > 0:24:08Really?
0:24:10 > 0:24:15Yeah, today is going to be busy. They need to work quick.
0:24:20 > 0:24:24OK, first order. One endive salad. Come on, Ken. I need that.
0:24:34 > 0:24:37New check. Amanda, one lamb sweetbread, please.
0:24:37 > 0:24:39Did you hear?
0:24:39 > 0:24:41Yes!
0:24:41 > 0:24:44If you don't say yes, I don't know if you hear the check or not.
0:24:44 > 0:24:45OK. Yep!
0:24:48 > 0:24:51After Ken has prepared the salad,
0:24:51 > 0:24:55he needs to grill the blue cheese before he adds the hazelnuts.
0:24:55 > 0:24:56- Ken?- Chef.
0:24:56 > 0:24:58Hazelnuts not in the salamander.
0:24:58 > 0:25:00- Only the cheese, yeah?- Oh, right.
0:25:00 > 0:25:03I don't want to see overcaramelised hazelnuts.
0:25:03 > 0:25:04Oh, right, right.
0:25:15 > 0:25:18Where does this go? Do you know?
0:25:18 > 0:25:21I want to hear this, Ken.
0:25:21 > 0:25:22Where is the quince paste?
0:25:22 > 0:25:24- The quince paste on the board there, OK?- Sorry.
0:25:24 > 0:25:26- The quince paste.- Oh, yeah, yeah.
0:25:26 > 0:25:29- The marmalade, OK? - Ah, yes, yes, yes.
0:25:34 > 0:25:38- Nice on the plate, but I want all the ingredients in it.- Yes.- OK.
0:25:38 > 0:25:40Is nice. Table 19, please.
0:25:42 > 0:25:45The pressure is now on Amanda to get her deep-fried eggs
0:25:45 > 0:25:47onto the sweetbreads.
0:25:47 > 0:25:48Excuse me.
0:25:50 > 0:25:52Oh, God, this is difficult.
0:26:00 > 0:26:03Oh, dear, it's gone.
0:26:03 > 0:26:05Is it not hot enough?
0:26:05 > 0:26:09This is not good. Miguel, this is not good.
0:26:09 > 0:26:11What's happening, Amanda?
0:26:11 > 0:26:15Nope. It's not good. It wasn't hot enough, I don't think. Sorry.
0:26:15 > 0:26:17- This is out. No.- Off. OK.
0:26:19 > 0:26:21So delicate, this egg.
0:26:31 > 0:26:33Sweetbreads!
0:26:35 > 0:26:37Down here?
0:26:40 > 0:26:43- Any good?- Thank you.- OK, new check.
0:26:43 > 0:26:47One torta. Yes, Chef.
0:26:51 > 0:26:55- New check. Emma, two tortas. - Yes, Chef!
0:26:59 > 0:27:01We need to keep an eye always.
0:27:01 > 0:27:05So I can leave that on the heat while I'm concentrating on that, can't I?
0:27:05 > 0:27:06Yes.
0:27:06 > 0:27:09- So that's one. Thank you, sir. - One minute...- Oh!
0:27:11 > 0:27:12It WAS one.
0:27:15 > 0:27:17Oh, that is so unfair.
0:27:19 > 0:27:22So much harder than it initially looked.
0:27:26 > 0:27:30- Be careful you don't overcook the egg on the pan.- Yep.
0:27:35 > 0:27:38That's overcooked, and that looks awful.
0:27:38 > 0:27:42I'm not happy, but I'll let him tell me.
0:27:42 > 0:27:44Chef? It's overdone, isn't it?
0:27:44 > 0:27:48It's overdone, OK. So I need one, please. I need it.
0:27:48 > 0:27:53The crisp is nice, but... It needs to be a bit softer.
0:27:53 > 0:27:56They are waiting. Please, I need two more, quickly.
0:28:00 > 0:28:03It just looked so easy earlier. But it really isn't.
0:28:07 > 0:28:09Back in King's Cross,
0:28:09 > 0:28:12JB and Alison are already in the thick of service.
0:28:12 > 0:28:17OK, we have two snails and two omelette going together.
0:28:17 > 0:28:20Got that, JB? Yes, Chef. Alison? Yes, Chef!
0:28:22 > 0:28:27OK, you've got another two omelette and another two snails. Yes, Chef.
0:28:27 > 0:28:29Yes, Chef. Get two done first, then we move onto the next two.
0:28:37 > 0:28:40When you've got four to look after, it's a lot harder.
0:28:40 > 0:28:43Definitely feeling the pressure.
0:28:45 > 0:28:46Got more toast done?
0:28:48 > 0:28:51Yeah, you need one more marrow. It's overcooked.
0:28:51 > 0:28:53Alison, just slow down on the omelettes.
0:29:04 > 0:29:08JB's messed up, so I need to slow down a little bit.
0:29:12 > 0:29:16Glazing, Alison, under the salamander.
0:29:18 > 0:29:20Get the butter on the bread.
0:29:21 > 0:29:24OK, just watch. It's got to be done right.
0:29:24 > 0:29:25I know you're under pressure
0:29:25 > 0:29:28but we can't spend time cleaning up after you, OK? Yes, Chef.
0:29:31 > 0:29:35- OK, JB, this needs to be cleaner. Alison, how are we going?- OK, Chef.
0:29:35 > 0:29:37Yeah, I need your two up now.
0:29:38 > 0:29:40Perfect. Very nice.
0:29:42 > 0:29:45Perfect. You're working two more. Hey, it's not clean, come on.
0:29:45 > 0:29:47Can't send that upstairs.
0:29:50 > 0:29:52- Sorry, Chef.- OK, service.
0:29:52 > 0:29:54Table four.
0:29:54 > 0:29:57When she says, "Slight slowdown", I'm like, "What?"
0:29:57 > 0:29:58I don't go slow.
0:29:58 > 0:30:00I'm just hoping I've got a little bit of a break, now.
0:30:02 > 0:30:03Oh, God, I need to do two.
0:30:09 > 0:30:12Oh, my God, it's not enough. Look at this.
0:30:12 > 0:30:13Got to share it out.
0:30:14 > 0:30:17- How are we going, Alison? - 30 seconds, Chef.- Perfect.
0:30:26 > 0:30:28- OK, JB, how long for you? - One minute, Chef.- Yeah.
0:30:32 > 0:30:36- Right - we clean this one, Alison? - It's clean, Chef.- Much better.
0:30:38 > 0:30:40OK, JB, these are ready to go. You need to speed up.
0:30:40 > 0:30:42But that doesn't mean "be messy".
0:30:49 > 0:30:51Ready, Chef.
0:30:51 > 0:30:52OK. Service?
0:30:56 > 0:30:58- Much better, JB, OK? - Thank you, Chef.
0:31:00 > 0:31:0112, please.
0:31:03 > 0:31:05As soon as you've got more than two orders on,
0:31:05 > 0:31:07it can get a little bit out of control.
0:31:09 > 0:31:11Definitely takes some getting used to.
0:31:12 > 0:31:14It was a little bit scary, to be honest.
0:31:17 > 0:31:18Horrible. I want to go home!
0:31:23 > 0:31:28Across town, Ken is grilling the last of his endive salad orders.
0:31:28 > 0:31:30It's missing a bit of, er...cheese,
0:31:30 > 0:31:33and I don't want to see the hazelnuts on the salamander -
0:31:33 > 0:31:34third time I've told you.
0:31:36 > 0:31:39You mustn't put your nuts under the grill.
0:31:39 > 0:31:40That's the secret of it.
0:31:42 > 0:31:45Ahh...oh, me cheese!
0:31:56 > 0:31:59OK - looks really nice and it's all in its section.
0:31:59 > 0:32:02- Very good. That's the standard. - Thank you...Chef.
0:32:02 > 0:32:04Table 13.
0:32:05 > 0:32:08There have been no screams from the restaurant - did notice that.
0:32:08 > 0:32:10No dying screams or anything like that.
0:32:10 > 0:32:11That's a good sign.
0:32:15 > 0:32:19Meanwhile, Amanda's working on her final dishes.
0:32:19 > 0:32:20I'm so happy.
0:32:20 > 0:32:22SHE LAUGHS
0:32:22 > 0:32:23Had the last few right.
0:32:23 > 0:32:26Probably blown this one, now, now I'm talking about it.
0:32:28 > 0:32:30It's such a buzz.
0:32:30 > 0:32:31- SHE LAUGHS - Flying.
0:32:33 > 0:32:35We need to finish service - be the masters, eh?
0:32:47 > 0:32:49- Much, much, much better. - Much better.
0:32:49 > 0:32:53- Do they have salt?- Yes, they do. - Very good. You are doing so good.
0:32:53 > 0:32:55Amanda, quickly - another minute
0:32:55 > 0:32:57and we'll prepare for the dinner service, OK?
0:32:57 > 0:32:59Yes, I'm going to clean up, chef.
0:32:59 > 0:33:00SHE LAUGHS
0:33:00 > 0:33:01Can I work here tonight?
0:33:05 > 0:33:10On the torta section, Emma's still struggling with her scrambled eggs.
0:33:10 > 0:33:13- Emma, do you need a hand here? - I need help.- Yeah? OK.
0:33:25 > 0:33:27See, this is how it's done.
0:33:31 > 0:33:34It's all right - got it all under control.
0:33:47 > 0:33:50- Bit better than before, Emma - keep going like that, eh?- Thank you.
0:33:50 > 0:33:51Ooh!
0:33:55 > 0:33:57Emma, last order for you - one torta, OK?
0:33:57 > 0:34:00I want perfect the torta and I want perfect the scrambled eggs, yeah?
0:34:00 > 0:34:01Yes, Chef.
0:34:05 > 0:34:09I think I may have cracked it.
0:34:09 > 0:34:10And it's the last one!
0:34:10 > 0:34:13Actually, I shouldn't be cocky, should I? Because...
0:34:16 > 0:34:18Here goes.
0:34:21 > 0:34:22Behind...
0:34:28 > 0:34:29OK, much better.
0:34:29 > 0:34:33- I can see it's your best one so far. - Thank you, Chef.
0:34:33 > 0:34:36At least you finish with a really good one, OK?
0:34:36 > 0:34:37Thank you.
0:34:39 > 0:34:44I will never sit in a restaurant and go, "Hm...not sure about that."
0:34:44 > 0:34:45Won't ever, EVER!
0:34:48 > 0:34:49Back in King's Cross,
0:34:49 > 0:34:54JB and Alison are co-ordinating the last of his snails and marrow
0:34:54 > 0:34:55and her Arnold Bennetts.
0:34:57 > 0:35:02- How long for three snails? - Five minutes.- Five? Yes, Chef.
0:35:02 > 0:35:03Alison, you need to slow down.
0:35:03 > 0:35:06You've got two going with one of those. Yes, Chef.
0:35:08 > 0:35:10I'm trying to focus and concentrate.
0:35:11 > 0:35:14- JB, how are we looking?- Looking OK.
0:35:14 > 0:35:16- How many pieces of toast have we got going?- Two.
0:35:16 > 0:35:18No, something got spilt on those.
0:35:18 > 0:35:20- OK. So these are rubbish, yeah? - Yes, Chef.
0:35:20 > 0:35:22- OK, get rid of them, then. - Yes, Chef.
0:35:22 > 0:35:26This is what you've got to do - sometimes, you've got to roll with the punches.
0:35:26 > 0:35:27JB has struggled a bit with the chargrill,
0:35:27 > 0:35:30which is a difficult thing to get your head round
0:35:30 > 0:35:31if you've never used one before.
0:35:31 > 0:35:33I have seen an improvement as the service has gone on,
0:35:33 > 0:35:35which is a good thing.
0:35:35 > 0:35:38OK, Alison, start glazing two, please. Yes, Chef.
0:35:41 > 0:35:44I'm impressed with Alison - she's organised, she's methodical
0:35:44 > 0:35:47and she's just going through the motions.
0:35:48 > 0:35:49OK, looking good, Alison.
0:35:50 > 0:35:53Wow, what an experience. It's brilliant.
0:35:53 > 0:35:58Kind of perfected my omelette to a point where I think it's amazing.
0:36:01 > 0:36:02Beautiful.
0:36:02 > 0:36:04- JB, you've got to beat that, come on.- Yes, Chef.
0:36:09 > 0:36:12- Lovely. Well done. - Thank you, Chef.
0:36:13 > 0:36:15Good to go, 108, please.
0:36:17 > 0:36:20- Well done, guys. - Really enjoyed that.- Yeah?
0:36:20 > 0:36:21- Thank you, Chef. - How did you find it?
0:36:21 > 0:36:25It got a bit hairy at times, but it felt good.
0:36:25 > 0:36:27- Felt good. Well done, Alison. - Well done, you.
0:36:27 > 0:36:29Sorry, I'm just cooking myself an omelette.
0:36:29 > 0:36:31SHE LAUGHS
0:36:31 > 0:36:32Well done, babes.
0:36:35 > 0:36:37Service may be over,
0:36:37 > 0:36:40but there's no let up for the celebrities.
0:36:57 > 0:36:59Welcome back to the MasterChef kitchen.
0:36:59 > 0:37:02Nobody said it was going to be easy.
0:37:02 > 0:37:06Now, for the first time, you are cooking your own dishes.
0:37:06 > 0:37:09One hour, 15 minutes, your two courses.
0:37:09 > 0:37:13At the end of this, one of you will be leaving the competition.
0:37:13 > 0:37:15Impress us.
0:37:16 > 0:37:17Let's cook.
0:37:26 > 0:37:29This is a brilliant opportunity for them to show us
0:37:29 > 0:37:30what they are all about.
0:37:32 > 0:37:34We know what we can nurture.
0:37:34 > 0:37:36We know what sort of cooking can come out at the end of this.
0:37:36 > 0:37:39What we need is somebody who has got real adventure,
0:37:39 > 0:37:41somebody who's got a great imagination,
0:37:41 > 0:37:43and somebody who really wants to learn.
0:37:48 > 0:37:50It's a lot of pressure going on, to be honest.
0:37:50 > 0:37:52I think we're all pretending we don't want it,
0:37:52 > 0:37:53"Oh, it's just for fun."
0:37:53 > 0:37:54We want this.
0:38:05 > 0:38:06- Alison.- Hello!
0:38:06 > 0:38:09I really want to know what it is you're going to make for me.
0:38:09 > 0:38:10So, I'm going with the pork chops,
0:38:10 > 0:38:12mashed potato - sweet mashed potato -
0:38:12 > 0:38:14and asparagus.
0:38:14 > 0:38:15And pudding is what?
0:38:15 > 0:38:17I'm going to go for a bread and butter pudding,
0:38:17 > 0:38:20with a little bit of rum in it as well.
0:38:20 > 0:38:22What is that pot? Is that a dutchie?
0:38:22 > 0:38:25Yeah, that's a dutchie pot.
0:38:25 > 0:38:27My mum's dutchie pot is black
0:38:27 > 0:38:30and the blacker the dutchie, the sweeter the food.
0:38:30 > 0:38:32- Is that the..."Pass the dutchie..."? - Yeah!
0:38:32 > 0:38:36# Pass the dutchie on the left-hand side... #
0:38:36 > 0:38:38The pork chops are going in there.
0:38:38 > 0:38:40I'm going to cook them down with a little bit of sauce.
0:38:40 > 0:38:43I know you probably would like them quite rare.
0:38:43 > 0:38:46Mine are really cooked well and they're going to be tender.
0:38:46 > 0:38:47It'll be beautiful.
0:38:51 > 0:38:53Alison says she wants her pork really well done.
0:38:53 > 0:38:56I'm fine about that, because she promises it'll be lovely and moist.
0:38:56 > 0:39:00You can cook meat really well, as long as you keep it moist.
0:39:00 > 0:39:02That means not boiling the life out of it.
0:39:07 > 0:39:11I've never cooked a main meal and a dessert.
0:39:11 > 0:39:14I've always cheated and bought a pudding.
0:39:14 > 0:39:15Never done a dessert before.
0:39:17 > 0:39:19So that's going to be a challenge.
0:39:20 > 0:39:22Just have to give it a go.
0:39:24 > 0:39:28Emma is doing pork, caramelised apple, mashed potato...
0:39:28 > 0:39:29What a classic combination. Fabulous.
0:39:31 > 0:39:35For dessert, chocolate fondant with a champagne cream and strawberries.
0:39:35 > 0:39:36Who wouldn't love that?
0:39:36 > 0:39:39But we know what happens with chocolate fondants,
0:39:39 > 0:39:41especially from people who cook desserts.
0:39:43 > 0:39:46Emma, you look a lot happier than you did the last time I saw you.
0:39:46 > 0:39:50- What's happening?- Um...I gave myself a bit of a talking-to.
0:39:50 > 0:39:53I know I would regret it if I went home and went,
0:39:53 > 0:39:57"I had this wonderful opportunity and I've thrown it away."
0:39:57 > 0:39:59So I've got to keep focused and enjoy it.
0:39:59 > 0:40:00Cor, you're a bit of a fighter, ain't you?
0:40:00 > 0:40:02I'm a Leo - raaar!
0:40:09 > 0:40:10You've had half an hour.
0:40:15 > 0:40:19I'm just somebody who likes to have a dabble in my own kitchen.
0:40:19 > 0:40:23I just hope that Gregory and Johnny are feeling, um,
0:40:23 > 0:40:26complementary and generous today.
0:40:29 > 0:40:31What are your dishes today?
0:40:31 > 0:40:33Well, the main dish is salmon,
0:40:33 > 0:40:36which is covered with a madras curry,
0:40:36 > 0:40:41accompanied by pilau rice, which also has coconut in it.
0:40:41 > 0:40:44And for dessert, you're going to be having a compote of fruit
0:40:44 > 0:40:47together with a Greek yoghurt overlay
0:40:47 > 0:40:48and lots of honey on top of it.
0:40:48 > 0:40:51Where did you get the taste for Asian flavours?
0:40:51 > 0:40:54When I was at college, years and years ago,
0:40:54 > 0:40:56and skint, with all the rest of them,
0:40:56 > 0:40:58we used to go to a place in Manchester
0:40:58 > 0:40:59where they made these curries
0:40:59 > 0:41:02and you had a choice of the mild or the killer.
0:41:02 > 0:41:05And we used to go for the killer.
0:41:05 > 0:41:08You know, it sort of cleaned you out completely and you were ready for the morning.
0:41:08 > 0:41:10So that's when I got into it, really.
0:41:10 > 0:41:11So I'm hoping you'll enjoy this.
0:41:16 > 0:41:19You have got 25 minutes left.
0:41:29 > 0:41:32I'm looking forward to the challenge. I am pushing myself.
0:41:33 > 0:41:35If I keep going in the competition,
0:41:35 > 0:41:38I guess the sky's the limit with how good I can become.
0:41:43 > 0:41:46I am loving the colours on that tray.
0:41:46 > 0:41:47JB LAUGHS
0:41:47 > 0:41:49Mate, that is lovely. What are you making?
0:41:49 > 0:41:51Uh, those are venison kebabs.
0:41:51 > 0:41:56- Why these, mate? - Em, well, I've got a venison farm
0:41:56 > 0:41:58and I absolutely love the meat.
0:41:58 > 0:42:04So, for me, it was kind of something that reflected what I do.
0:42:04 > 0:42:06Lovely. Lovely. What's dessert?
0:42:06 > 0:42:08Dessert is an Eton mess.
0:42:08 > 0:42:11So if there's anything that troubles you, here, mate, what is it?
0:42:11 > 0:42:17Um, probably the meringues, which are now almost ready.
0:42:17 > 0:42:21And I'm hoping don't...don't fall on me.
0:42:22 > 0:42:24ALARM BEEPS
0:42:27 > 0:42:30Meringues take about three or four hours to dry out.
0:42:30 > 0:42:32What he's making at the moment is more of a pavlova.
0:42:32 > 0:42:35Puffed up, big, white, which has got marshmallow softness in the middle.
0:42:36 > 0:42:38At least he's demonstrating skill.
0:42:41 > 0:42:43You've got 15 minutes left.
0:42:46 > 0:42:49I think being part of this competition
0:42:49 > 0:42:52has really made me focus an awful lot more
0:42:52 > 0:42:57on what makes really tasty food and what makes an interesting plate.
0:42:58 > 0:43:00Not that you'd guess that, necessarily,
0:43:00 > 0:43:02from what I'm about to hash up today.
0:43:06 > 0:43:08Are you, how we say, going for it?
0:43:08 > 0:43:12- I'm making ravioli.- That's bold.
0:43:12 > 0:43:16- Yeah. I just realised that. - What's in it?
0:43:16 > 0:43:21It's got ricotta, pancetta, sage, bit of mint, bit of lemon...
0:43:21 > 0:43:23So you can make us decent ravioli?
0:43:24 > 0:43:26SHE LAUGHS
0:43:26 > 0:43:28- Don't you put...!- No - are you confident? Are you confident?
0:43:28 > 0:43:30Yeah. It's nice, you know...
0:43:30 > 0:43:32I've cooked nice ravioli in the past,
0:43:32 > 0:43:34so I'm hoping today will be good.
0:43:34 > 0:43:35What's for dessert?
0:43:35 > 0:43:39Dessert, I'm making my own version of, like, an eggy bread -
0:43:39 > 0:43:43blackberries and blueberries with Chantilly cream.
0:43:45 > 0:43:46SHE LAUGHS
0:43:51 > 0:43:53Amanda's menu is an absolute winner
0:43:53 > 0:43:55as long as she gets it technically correct,
0:43:55 > 0:43:58because what she's doing is two quite classic dishes
0:43:58 > 0:44:00which have simplicity.
0:44:03 > 0:44:06Simplicity's really difficult to get absolutely perfect.
0:44:11 > 0:44:12Two minutes.
0:44:21 > 0:44:22Put it on a plate, please.
0:44:30 > 0:44:32That's it! Time's up.
0:44:33 > 0:44:34Time's up.
0:44:40 > 0:44:42Alison, up you come, please.
0:44:52 > 0:44:54Is that all we get, Alison?
0:44:54 > 0:44:56SHE LAUGHS
0:44:56 > 0:44:58Well, you weren't very happy last time with my portion size,
0:44:58 > 0:45:00so I thought, "I'm going for it today."
0:45:00 > 0:45:04Alison's pork chops have been cooked
0:45:04 > 0:45:07in a stew of peppers, chilli and Worcestershire sauce
0:45:07 > 0:45:12and served with sweet potato mash, asparagus and an apple sauce.
0:45:26 > 0:45:29The pork itself - I understand why you've cooked it like that,
0:45:29 > 0:45:32because it's actually falling off the bone.
0:45:32 > 0:45:36It's bold, it's brash, it's flavoursome and it's addictive.
0:45:36 > 0:45:38- Yeah.- Good job.
0:45:39 > 0:45:40I like your style.
0:45:40 > 0:45:44I like the addition of sweet potato with it.
0:45:44 > 0:45:48It does lack refinement, but hey, first things first -
0:45:48 > 0:45:50- flavour first.- OK.
0:45:51 > 0:45:55Alison's dessert is a rum-soaked bread and butter pudding.
0:46:06 > 0:46:08Wow, it's got a huge amount of rum in it.
0:46:08 > 0:46:11I love the creaminess of the bread and butter pudding.
0:46:11 > 0:46:13I think it should have more sugar round the outside,
0:46:13 > 0:46:16so a crusty, sugary crunch on the outside of that pudding
0:46:16 > 0:46:18and I think the inside could probably do with
0:46:18 > 0:46:19just a little bit more cooking.
0:46:19 > 0:46:23- Yeah.- But in all, it's a tasty, tasty thing.
0:46:25 > 0:46:26- You've done all right. - Aw, brilliant.
0:46:26 > 0:46:29You've got all the refinement of a smack in the ear,
0:46:29 > 0:46:32but you do do flavour.
0:46:32 > 0:46:34- Great.- Thank you.
0:46:38 > 0:46:40Do you know what? I'm feeling really good after that.
0:46:40 > 0:46:42I feel like I do actually belong here.
0:46:49 > 0:46:51Emma's pork tenderloin
0:46:51 > 0:46:56has been served with mash topped with rosemary, caramelised apples,
0:46:56 > 0:46:58a cider cream sauce and broccoli.
0:46:59 > 0:47:01That's...a bit minimalist, innit?
0:47:14 > 0:47:16Pork's a little bit dry.
0:47:16 > 0:47:18Those big lumps of garlic, you can taste them -
0:47:18 > 0:47:20a bit raw and quite strong,
0:47:20 > 0:47:23as is the rosemary on top of the mashed potato.
0:47:23 > 0:47:24I think your concept's good.
0:47:24 > 0:47:29Mashed potato, pork and apples is a great combination.
0:47:29 > 0:47:31You've got nice flavours.
0:47:31 > 0:47:34- I would focus on cooking things properly.- OK.
0:47:34 > 0:47:38For dessert, Emma has attempted a chocolate fondant,
0:47:38 > 0:47:41served with strawberry and pink champagne cream.
0:47:46 > 0:47:47Wow.
0:47:51 > 0:47:53Not a fondant I've ever seen before, Emma.
0:47:53 > 0:47:54I'm sure it isn't.
0:47:54 > 0:47:56Whoa!
0:47:58 > 0:48:00I don't understand it. Didn't do that at home.
0:48:01 > 0:48:03And I'm telling the truth there!
0:48:03 > 0:48:06- Did you turn the oven on?- Oh, stop!
0:48:09 > 0:48:11Really nice, buttery chocolate flavour,
0:48:11 > 0:48:14really nice, mild strawberry flavour through the cream.
0:48:14 > 0:48:17It's actually lighter than I thought.
0:48:17 > 0:48:19- Argh!- Gutted.
0:48:20 > 0:48:22I love that you find hope in that dessert.
0:48:22 > 0:48:25- It really makes my heart thump. - It tastes nice.
0:48:25 > 0:48:27I know, but strawberries and chocolate, Gregg,
0:48:27 > 0:48:29course it's going to taste...
0:48:29 > 0:48:31- It hasn't really worked, has it, Emma?- No.
0:48:31 > 0:48:35- Sorry, Emma.- No. Sorry, guys. Gutted.- Thank you.
0:48:42 > 0:48:43The thing is, you try and second guess
0:48:43 > 0:48:45and that's the worst thing you should do.
0:48:45 > 0:48:49You should just do what you like and what you know and...
0:48:50 > 0:48:52..stop fannying about, really.
0:49:03 > 0:49:08JB's venison kebabs have been chargrilled with onion and peppers
0:49:08 > 0:49:12and served with sweet potato chips and a beetroot relish.
0:49:25 > 0:49:28I love the rich venison with that sharp onion and the sweet pepper.
0:49:28 > 0:49:32The whole thing, charred - really lovely colour around the outside.
0:49:32 > 0:49:35- It's going a little bit dry...- Mm-hm. - ..but I love the flavour.
0:49:37 > 0:49:40I don't like how you've made that beetroot relish
0:49:40 > 0:49:42into a dirty pink colour.
0:49:42 > 0:49:43And that's my only complaint.
0:49:43 > 0:49:46After that, I think the whole thing is magic.
0:49:46 > 0:49:47- Thank you.- Really fantastic.
0:49:49 > 0:49:53JB's Eton mess is cream, raspberries,
0:49:53 > 0:49:55strawberries and blackberries,
0:49:55 > 0:49:59topped with a soft meringue and served with a raspberry compote.
0:50:09 > 0:50:11I like the flavours of the berries and the cream.
0:50:11 > 0:50:12Who wouldn't?
0:50:12 > 0:50:15But what you made is more of a pavlova.
0:50:15 > 0:50:17Meringue takes a good couple of hours to dry out.
0:50:19 > 0:50:21Listen, you've cooked well today, mate,
0:50:21 > 0:50:23but what I've got here is all mess and no Eton.
0:50:26 > 0:50:30I am pleased. I'm a little bit frustrated with the Eton mess,
0:50:30 > 0:50:32but it tasted good.
0:50:40 > 0:50:44Ken's salmon fillets have been coated in madras curry sauce
0:50:44 > 0:50:47and accompanied by coconut rice
0:50:47 > 0:50:50and chunks of mango topped by dry ginger.
0:50:59 > 0:51:02You've given me something new, here - madras-flavoured salmon -
0:51:02 > 0:51:04- which I really like.- Oh, cheers.
0:51:04 > 0:51:09- Really like. However, once you get a load of mango juice...- Hm...
0:51:09 > 0:51:10..it's "good night, salmon".
0:51:10 > 0:51:12Mango and fish, mate, I'm sorry to say...
0:51:12 > 0:51:15Fish and fruit don't really work.
0:51:15 > 0:51:19Salty, from the sea, with a mango?
0:51:20 > 0:51:21- Bit difficult to match.- Yeah.
0:51:22 > 0:51:27Ken's pudding is a raspberry, blueberry and blackberry compote
0:51:27 > 0:51:30topped with Greek yoghurt, honey, cinnamon and mint.
0:51:34 > 0:51:35Hmm...
0:51:40 > 0:51:46Flavours of honey and cinnamon and sharpness of fruit
0:51:46 > 0:51:49and a lovely, sharp, cleansing bit of mint as well,
0:51:49 > 0:51:51are wonderful, wonderful flavours, wonderful flavours.
0:51:51 > 0:51:53But it needs some sort of body.
0:51:53 > 0:51:55You shouldn't be able to drink a dessert.
0:51:56 > 0:51:58If you're going to do something like this,
0:51:58 > 0:52:00give me a nice biscuit that I can eat with it.
0:52:00 > 0:52:02Give me something that shows me a bit of skill.
0:52:02 > 0:52:03Right. Fair enough.
0:52:03 > 0:52:06- Thanks, Ken.- Cheers. Thank you.
0:52:12 > 0:52:16I'm beginning to wonder whether I can cut the mustard, you know.
0:52:16 > 0:52:20I've done extremely well out of being mediocre in my life.
0:52:20 > 0:52:22Why change the habit of a lifetime?
0:52:30 > 0:52:31Amanda's main course
0:52:31 > 0:52:36is ravioli stuffed with pancetta, ricotta and peas
0:52:36 > 0:52:38served in a sage butter sauce.
0:52:48 > 0:52:51Sweet pea, richness of sage, saltiness of ricotta,
0:52:51 > 0:52:53the smokiness of the bacon...
0:52:53 > 0:52:55I really like it.
0:52:55 > 0:52:58A little bit of a shave of Parmesan cheese across the top
0:52:58 > 0:53:01and I would have been in raptures.
0:53:01 > 0:53:03- OK.- But I'm really pleased for you,
0:53:03 > 0:53:05I think it's a really nice little dish.
0:53:05 > 0:53:08At this stage in the game, I'm really impressed with you.
0:53:08 > 0:53:12That's nice ravioli, nice ideas. Well done.
0:53:13 > 0:53:16Amanda has made a dessert of eggy brioche,
0:53:16 > 0:53:20topped with a compote of figs, blackberries, blueberries,
0:53:20 > 0:53:23cassis, vodka and red wine
0:53:23 > 0:53:25served with a cardamom cream.
0:53:32 > 0:53:36Inside that dish, you've got a texture, an American pancake,
0:53:36 > 0:53:39with that brioche full of egg with sugar
0:53:39 > 0:53:42and that wonderful, rich, reduced fruit sauce.
0:53:42 > 0:53:46- Yum, yum, yum, thanks very much, Amanda.- Thank you.
0:53:46 > 0:53:49- You made me smile. - That's all I wanted to do.
0:53:49 > 0:53:52- Really very, very good. - That'll do.
0:53:53 > 0:53:56You can't ask for more. You can't ask for more. Well done.
0:53:58 > 0:54:01- It's nice when somebody likes your food, isn't it?- Yes.
0:54:01 > 0:54:03Yeah, sorry - oh, dear.
0:54:03 > 0:54:04SHE LAUGHS
0:54:04 > 0:54:05Ahem...excuse me.
0:54:08 > 0:54:12You just want people to enjoy your food, I suppose,
0:54:12 > 0:54:15and it's lovely to get some nice feedback, yes.
0:54:15 > 0:54:17Could have gone terribly wrong.
0:54:17 > 0:54:19SHE LAUGHS
0:54:21 > 0:54:23Thank you very much for the effort you've put in.
0:54:23 > 0:54:27I love the way you've approached this competition. I really do.
0:54:27 > 0:54:28Off you go.
0:54:33 > 0:54:37- That went like the blink of an eye. - Didn't it?
0:54:37 > 0:54:38Blink of an eye.
0:54:43 > 0:54:47- I was surprised today. Were you? - Yeah, I was quite surprised.
0:54:47 > 0:54:49I tell you who really surprised me
0:54:49 > 0:54:50- and that was Amanda.- Yeah.
0:54:50 > 0:54:53From a really shaky start
0:54:53 > 0:54:56and from what we saw with her burger, and that chicken mishmash,
0:54:56 > 0:54:59although it was tasty, I've got to say, her food today,
0:54:59 > 0:55:00I thought, had a bit of elegance about it.
0:55:00 > 0:55:03I thought Amanda was the standout contestant, actually.
0:55:03 > 0:55:04I agree with you.
0:55:04 > 0:55:06I think JB is a decent cook
0:55:06 > 0:55:09who could actually make a real challenge for this competition.
0:55:09 > 0:55:11I think JB's actually got a bit of skill.
0:55:11 > 0:55:14I think he's tried to attempt a little bit too much
0:55:14 > 0:55:16and tried to be a bit too fancy.
0:55:16 > 0:55:19But his flavours are good. The concepts are good.
0:55:19 > 0:55:22I would like to see more of Alison.
0:55:22 > 0:55:24I know her food needs to be more refined, John,
0:55:24 > 0:55:28but she does have different and interesting flavours.
0:55:28 > 0:55:30That leaves us with Emma and Ken.
0:55:30 > 0:55:33And both of them, in my opinion, are in danger of going home.
0:55:34 > 0:55:39Ken's food is sometimes a bit of a strange combination
0:55:39 > 0:55:42and I feel as though...a bit of a lack of ambition.
0:55:42 > 0:55:43It's MasterChef, after all.
0:55:44 > 0:55:46I may well be returning to the paradise,
0:55:46 > 0:55:49which is the northwest of England, shortly.
0:55:50 > 0:55:55Emma - I think she tried today to deliver to us classic food
0:55:55 > 0:55:58but I also think she tried to do the MasterChef thing,
0:55:58 > 0:56:00tried to prove that she's a great cook
0:56:00 > 0:56:02when, actually, she's probably just a good cook.
0:56:02 > 0:56:06So disappointed it didn't go the way I wanted it to go, but...
0:56:07 > 0:56:08Hey ho.
0:56:08 > 0:56:11Who has got the ability to overcome those mistakes
0:56:11 > 0:56:12and get stronger?
0:56:36 > 0:56:37We have made our decision.
0:56:41 > 0:56:43The contestant leaving us...
0:56:46 > 0:56:47..is Ken.
0:56:48 > 0:56:51Cheers, guys. Bye-bye.
0:56:59 > 0:57:03I...I don't feel I've lost at all, in this. It's been a pleasure.
0:57:03 > 0:57:05I wish them luck, every one of them.
0:57:05 > 0:57:08They're very, very keen. I'm sure they'll do very well.
0:57:09 > 0:57:12I actually can't believe I've got through!
0:57:12 > 0:57:15I really can't. I actually am like that - "Huh?!"
0:57:17 > 0:57:20Now I want to carry on going through, to be honest with you.
0:57:20 > 0:57:21Really, really chuffed.
0:57:22 > 0:57:26I obviously have no idea what is coming up, but...yeah,
0:57:26 > 0:57:27just throw myself into it.
0:57:29 > 0:57:30Bring it on. Let's do it.
0:57:34 > 0:57:37Tomorrow night, the four celebrities are back
0:57:37 > 0:57:40to fight for their place in the semifinals.
0:57:43 > 0:57:44Oh! The bread!
0:57:44 > 0:57:45Argh!
0:57:47 > 0:57:49Let 'em rock!
0:57:49 > 0:57:50Oh, oh, oh!
0:57:51 > 0:57:52It literally looks like a mess.
0:57:52 > 0:57:54This is like a road accident.