Episode 3 Celebrity MasterChef


Episode 3

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Brand new celebs in this kitchen and we're about to find out

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whether they can cook.

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It really does feel like the first day of school. I'm petrified.

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Some of them think they can cook, some of them know they can't cook.

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Some of them are just delusional.

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I'm on it like a car bonnet.

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

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I hope I'll polish up well.

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

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These five celebrities are taking on the challenge to become the next

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MasterChef Champion.

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But at the end of today, only the best cooks will make it through.

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I don't know what I'm more nervous about.

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Knives, Gregg and John, ingredients, everything, really.

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I don't quite know what to expect but I'm hoping to learning

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and developing and hopefully that will put me in good stead.

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I'm really looking forward to being observed by John and Gregg.

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That sounds quite sadistic, really.

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I can't quite believe I'm doing this.

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I quite like what I can do.

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Whether someone else will like it, of course,

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is a different matter altogether.

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Really and truly, I just want to enjoy it

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and learn some techniques, as well.

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Let's do this.

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I love days like today

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because I have no idea what's going to walk through those doors.

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We can find magic today.

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Welcome to the MasterChef kitchen.

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We, and the whole nation, are about to find out

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whether you can cook or not.

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Inside that box are a set of ingredients.

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What we're going to ask you to do, from that set of ingredients,

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is make for us your ultimate burger.

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Can't be that difficult, can it?

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Just want something delicious.

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50 minutes. Reveal your ingredients and let's cook.

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To make their ultimate burger, the contestants have been given

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lamb mince, chicken breast, tomatoes, lettuce, bacon, mushrooms,

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avocado, harissa, and a selection of cheeses.

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They also have a choice of bread, and a basic larder.

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In this modern world, a burger doesn't have to contain meat.

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It can have whatever it likes inside it,

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as long as it's jammed between a bun, I don't mind.

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Then I want to see the accompaniments

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that actually match the burger, not kill it.

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Silent Witness actor Amanda Burton grew up in rural Ireland where

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her parents grew their own fruit and veg.

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I'm really looking forward to rediscovering my love of cooking.

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I think it's lain dormant for a while,

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because I don't cook as much now that my daughters have grown up.

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I'm looking forward to getting skills back up and running

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and delighting people in the kitchen once again.

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Amanda is making us a burger with chicken.

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She's making like a chicken stroganoff.

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She's throwing a load of vinegar into her chicken

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and then it's going to go into a pitta bread with blue cheese. Really?

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That poor chicken would have been safer crossing the road.

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Are you pleased to be here?

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-I'm extraordinarily pleased to be here, actually.

-Go on.

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It's weird, it's so weird, you know.

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It's like walking into something that you kind of know, but don't.

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-You're a bit scared, aren't you?

-Yeah.

-You're really scared.

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I'm kind of scared, yeah, but good scared.

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I always think if you're scared, it's big enough for you.

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You've had 10 minutes.

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EastEnders actor Emma Barton has been cooking since she was 14

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and wants to develop her skills.

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-Don't tell me you're struggling with the pepper pot.

-I am.

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I've always wanted to go on a cookery course, so here I am,

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but in front of lots of people watching.

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Oh!

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I must be mad.

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Emma, what are you going to make your burger out of?

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I've never made a burger in my life

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so I'm going to go with the mince and just try.

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-No?

-Yes.

-Yes?

-Yes.

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-How many burgers have you eaten in your life?

-Loads.

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-So you know what they look like?

-I know what they look like.

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-That's a good place to start.

-Yep. Thank you.

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I'm just going to go for it.

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Emma has never made a burger before.

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The first one is going to be experimented on me.

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I bet you're glad I'm not cooking for you right now at home.

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-Don't you start!

-You're halfway.

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Ex Coronation Street actor Ken Morley

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grew up in a family of good cooks.

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My mother was a very good cook.

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It was only later that I realised,

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when she stopped doing it, that I would go into various restaurants

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and realise what a load of rubbish I was being served, really.

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Watching Ken work has been a bit of an epiphany, really.

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He's just taken the meat and fried it and seasoned it,

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which I'm really pleased about.

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We actually might have a tasty little burger from Ken.

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-Have you made your burger?

-That's it, yeah, really.

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-You've still got 25 minutes to go.

-That has just dawned on me, yeah.

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Have a think. There might be more things you can do in 25 minutes.

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-Right, OK, cheers.

-Have a think.

-Thank you.

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Former JLS singer JB Gill cooks nightly,

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and recently set up his own venison farm in Scotland.

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I actually enjoy almost the therapy of cooking.

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I don't like to rush, so I don't know how I'm going to get on today.

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You've got some big fat chips in here, mate.

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-Yes, I thought you'd like those.

-Have you fried them?

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Yes, I'd par-fried them and then I'm just finishing them off

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-in there.

-Oh!

-Yes, man.

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-Are you a bit of a cook, mate?

-I like to experiment.

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-I'm looking forward to learning a lot from you guys.

-Righto.

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JB obviously has a bit of knowledge.

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He knew what sort of mince it was, so it's becoming a lamb,

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chilli and mint burger, which is brilliant.

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He's serving it with a pineapple and chilli relish.

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Wow, it sounds like a great, great thing.

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As long as that patty is not overworked,

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because it could be a bit tough.

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-You've got 15 minutes left.

-Oh!

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TV Presenter Alison Hammond was inspired to cook by her mum,

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whose Jamaican roots heavily influenced her cooking.

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One for me!

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I'm here just to see if my food really is good

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because all my friends and family think it's amazing.

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I just kind of want that recognition from John and Gregg, really.

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If they say they don't like my food, I'd be devastated.

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It would be the shame of the century.

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-Are you pleased to be here?

-Do you know what?

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I feel quite a little bit overwhelmed.

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I'm really excited, especially to meet you. It's lovely.

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Are you confident you might do well in this competition?

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I've never made a burger before, so it's my first burger.

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I'm not into burgers. Burgers are not my thing.

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I'm feeling that this would be a good burger.

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Alison is really enthusiastic.

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She's got her meat and she's seasoned it really highly, she's put in lots

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of things including harissa, which is a chilli paste,

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which is wonderful.

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She seems to want something very spicy and very tasty.

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Good, we might actually have a cook in Alison.

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You've just got five minutes left.

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Let me see.

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-Bit more.

-I would like it a bit more. They might like it raw.

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-They are nervous. Nervous.

-I'm nervous.

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Ken is just frying some lettuce.

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-Have you had fried lettuce before?

-No.

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-I don't know what it'll taste like!

-No. I've got a fairly good idea.

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Put it on a plate, please. You've got one minute to go.

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That's it. Time's up. Time's up.

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Ken's ultimate burger is a lamb patty with cheddar cheese

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and a fried egg served with sliced potato, tomato,

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onion and mushroom relish, and fried lettuce.

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You decided you liked the fried lettuce, did you, Ken?

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I thought it was an unknown quantity, really.

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You know what I mean?

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Hey.

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Your lamb patty is cooked really nicely. Really, really nicely.

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-A little bit of pink running through it. Really delicious.

-Thank you.

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I like the egg.

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I like that sloppy yolk across the top of the meat,

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because it creates almost a sauce.

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Your little relish with onions and red wine, I like the taste of.

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I will say to you, though, I'm not going to eat your fried lettuce.

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-Why ever not?

-Because it looks awful.

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I don't mind trying the lettuce.

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Well, actually, it's all right. It's not that bad.

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It's a little greasy, but you haven't fried it to death,

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so it's still got its crunch.

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-It's actually OK.

-Yeah.

-Well, who knows?

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Maybe you're a mad culinary inventor.

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Yes, not too bad. I mean, it's the first day, you know.

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Obviously you look at it afterwards,

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and you think it's not as sharp as you thought it would have been,

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but, you know, what can you say?

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Alison spiced her lamb burger with harissa,

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and served it with chips,

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an avocado salsa, and wholegrain mustard.

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Do you know what? You have got a bit of a size issue.

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You've got a little burger in a big bun.

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SHE LAUGHS

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-Yeah, it's...

-It's too small?

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-Yeah, look!

-What is that?!

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I knew I should have used the bigger one.

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You cooked a bigger one but...?

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I had two burgers cooked, right,

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but I thought, "I'm going to give you the little one

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"and I get the other one."

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It's really nice. You're going to love it. Smashed it.

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In that burger, you've got loads of chilli,

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loads of fiery spice,

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and I like it with your crisp lettuce and your well-cooked chips.

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Alison, I think that's great, actually.

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You've got some nice ideas,

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and you're bold and you're not scared to flavour, which I love.

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Yeah. Thank you.

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Now that I've started, I think I want to stay.

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I think I could get used to this.

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JB added mint and chilli to his lamb burger,

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which he served with chips and a pineapple relish.

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Look at all those lovely colours, and look how clean that is.

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Thank you.

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Oooh.

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I'm nervous of that now.

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-Look, it's still raw in the middle.

-OK.

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You can't eat that.

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When you made your burger, you really worked that meat,

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and it became quite dense, so when you fried it,

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it's very, very dense in the middle and very, very hard for it to cook.

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I like the adventure of the chips.

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I think that's great - big, fat chips.

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I like your pineapple relish.

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Um, you look upset, mate.

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Yeah, because I like my burgers well done,

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and it would have been good to check that it was well done

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and cooked all the way through.

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At this stage, I'm willing to forgive you,

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because I think you have got heaps of potential.

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-Thank you.

-Seriously.

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Emma's chilli and onion burger has been served with chips and mustard.

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You were in a right tizz.

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-You got yourself in a real state, didn't you?

-Yes.

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I am happy with that. It's cooked enough for me.

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I really like your chips. I like that you've put salt across them.

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And I think you've got a tasty burger.

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I also like that you've given me a little pot of mustard,

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because I'm a fan of mustard.

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Yeah, your burger's OK. But see these big flecks of onion?

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-This is raw onion. Look.

-Yes.

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Not very nice amongst meats, raw onion.

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If you're going to put onions and chillies and things

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through burgers, cook them first.

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I am beaming, because I can't believe I've just done that.

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I mean, I'm talking as if I've just, you know, saved someone's life, and I haven't.

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I've just cooked a burger.

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And I've never used a deep-fat fryer before.

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Never cooked chips.

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Excited.

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Amanda was the only contestant to use the chicken,

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which she shredded with bacon and tarragon,

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and served in a pitta with chips

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and a salad of avocado, lettuce, mint and pineapple.

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-Did you put the blue cheese in in the end?

-No. No, I didn't.

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-Why no blue cheese?

-Because I thought it would be horrific.

-Right, OK.

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-It's not a conventional-looking burger, is it?

-No, no.

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It's more of a sort of chicken sandwich.

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Actually, that's not bad at all.

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The chicken's moist. You've got salty bacon there.

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You've got tarragon in there as well, which I really like.

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It doesn't look great, does it? It looks a bit of a sight.

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Yeah, I guess so. Yeah.

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-I think actually, the whole thing - you're trying to do too much.

-OK.

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-Let's just look at this chip.

-No, I know.

-I mean...

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-It's not a good look, really, is it?

-No.

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It's quite sobering, really, I think,

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whenever you get judged on the food,

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so, yes, little bit less giddy.

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I'm not brimming full of confidence, but I think you guys are OK.

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Thanks very much. Off you go.

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Oh, it's all over.

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-Wow.

-That was just a burger. Could you imagine...?!

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Some good flavours.

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A bit of raw food, some greasy food.

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Their next challenge,

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they're actually going to a restaurant kitchen.

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We are about to shorten the life of some poor head chef.

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It's day two,

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and the five celebrities have been split into two teams,

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and are on their way to their first experience

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of a professional kitchen.

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It could be disastrous, couldn't it?

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You know what I mean - if it went definitely wrong,

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because they're making a living from all this.

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I think it would be better in black, don't you think?

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-So much more slimming.

-JB LAUGHS

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Don't you think, though? Why is it so white, bright?

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It's like, "Hello! I'm big! Look at me!"

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The three actors, Emma, Ken and Amanda,

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will be cooking at Iberica,

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a contemporary tapas restaurant in London's Canary Wharf.

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Service will be run by head chef Cesar Garcia.

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Hello.

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I want you to work hard, quick, but confidence of yourself, OK?

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So let's go.

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During service, Amanda will be in charge

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of the lamb sweetbreads, served with a crumbed and deep-fried egg,

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red peppers, and a Manchego cheese foam.

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Wow. That looks amazing. So it's about 40 seconds for that?

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-Yeah, only a bit. Did you see?

-Tiny time.

-Yeah.

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You put it on the middle.

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That's so beautiful-looking.

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-It's a gentle dish, isn't it?

-Yes.

-Gentle. OK.

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-Oh, that really is fantastic. Wow.

-Perfect.

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-Now for the service, I want your best, yeah?

-OK.

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I won't let you down.

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SHE LAUGHS

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I can always disappear into a fridge if it goes terribly wrong.

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Ken is responsible for the endive salad

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with blue cheese, julienne of apple,

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caramelised hazelnuts, mustard vinaigrette, and a quince paste.

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We only want to give them a bit of colour, but be careful,

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because we don't want them to get burnt and bitter, OK,

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because they are already bitter.

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Yeah, yeah, yeah.

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The preparation, the organisation, is very, very precise.

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And here we are two hours before anybody arrives,

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and everybody is working like there is no tomorrow.

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-I'm really worried about making a mess, sorry.

-No.

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-You can stay later to clean, don't worry.

-Oh, OK.

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HE CHUCKLES

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Emma will have to prepare the corn torta fritas,

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topped with caramelised onion and blue cheese scrambled eggs.

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-You take that with your hands.

-Yep.

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-Oh, wow!

-Look how I'm moving my arm.

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-Yes.

-Always there.

-Brushing forward.

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This is what I want. I want to see like a doughnut, OK?

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I want to see them thicker inside.

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We finish with the scrambled egg on the top,

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with the cheese, the caramelised onion, and the cream.

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-And that's it.

-Beautiful. Thank you.

-OK?

-Yep.

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I really want to do Chef proud. He's so nice.

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I really want to get it right.

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OK, so we're ready for the service now.

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I'm going to do it just as well.

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Across town, singer JB and TV presenter Alison

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are at the St Pancras Grand Hotel,

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home to The Gilbert Scott,

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which specialises in traditional British fare.

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They will be working under the watchful eye

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of Marcus Wareing protege Chantelle Nicholson.

0:21:170:21:20

We don't even know what our service is going to be like going into it.

0:21:220:21:25

If they can keep themselves organised, work cleanly,

0:21:250:21:28

and listen to what's going on in the kitchen, I think they will do well.

0:21:280:21:31

OK, snails go in.

0:21:330:21:35

-How many snails did you put in?

-Seven per portion.

0:21:360:21:39

Remember, these are cold,

0:21:390:21:41

so you need the heat to go all the way through, OK?

0:21:410:21:43

We don't want cold food going upstairs.

0:21:430:21:46

JB is in charge of the starter of Dorset snails on toast

0:21:460:21:50

with bone marrow, parsley butter, and roasted garlic puree.

0:21:500:21:54

But the real challenge will be the cooking of the bone marrow.

0:21:540:21:58

If you overcook it, it will basically start to dissolve,

0:21:580:22:01

because it's fat.

0:22:010:22:02

You can see it's starting to bubble around the bottom.

0:22:020:22:05

-That's about where you want it.

-OK.

0:22:050:22:08

So, toast.

0:22:080:22:11

These just sit around.

0:22:110:22:13

Got the marrow on the plate. Got a roast garlic puree here.

0:22:160:22:20

Three of those on top. OK? Job done.

0:22:200:22:23

So you think you can do this dish?

0:22:230:22:26

-I'll give it a very good try.

-Yeah?

0:22:260:22:28

I need more than a good try, because it's going out to our customers,

0:22:280:22:31

and it's our reputation on the line, so no pressure.

0:22:310:22:33

I was going to say.

0:22:330:22:35

I've never cooked something like this before,

0:22:360:22:38

so it's definitely going to be a challenge.

0:22:380:22:40

There's a lot to live up to, and hopefully I'll be able to master it.

0:22:400:22:45

Alison's starter is an omelette Arnold Bennett.

0:22:450:22:49

The omelette is mixed with haddock and cheese

0:22:490:22:51

and topped with a hollandaise sauce.

0:22:510:22:54

Like a nice, even, caramelisation on top.

0:22:540:22:56

Under the salamander.

0:22:560:22:58

Do I have to wash up my own pots and pans and start again?

0:23:000:23:03

-Not today.

-OK.

0:23:030:23:05

You won't have time.

0:23:050:23:07

And there we are. There's the omelette Arnold Bennett.

0:23:080:23:10

-This is how it needs to be, OK?

-OK.

-So on the plate.

0:23:100:23:14

So nothing around the edges, as you can see.

0:23:140:23:16

It's all nice and clean.

0:23:160:23:18

If you turn your eye away from this for a minute and it burns,

0:23:180:23:21

you have to start the whole thing again.

0:23:210:23:23

It's 12 o'clock, and across London, restaurant service is beginning.

0:23:370:23:42

Really nervous. Oh, my God.

0:23:440:23:47

-JB:

-You can kind of feel everyone getting ready

0:23:470:23:50

and getting a little bit itchy.

0:23:500:23:53

-Is this like the calm before the storm?

-The calm before the storm.

0:23:560:23:59

Wow. This is so cool, your job.

0:23:590:24:02

Let's hope you're still saying that at the end of the service.

0:24:040:24:07

Really?

0:24:070:24:08

Yeah, today is going to be busy. They need to work quick.

0:24:100:24:15

OK, first order. One endive salad. Come on, Ken. I need that.

0:24:200:24:24

New check. Amanda, one lamb sweetbread, please.

0:24:340:24:37

Did you hear?

0:24:370:24:39

Yes!

0:24:390:24:41

If you don't say yes, I don't know if you hear the check or not.

0:24:410:24:44

OK. Yep!

0:24:440:24:45

After Ken has prepared the salad,

0:24:480:24:51

he needs to grill the blue cheese before he adds the hazelnuts.

0:24:510:24:55

-Ken?

-Chef.

0:24:550:24:56

Hazelnuts not in the salamander.

0:24:560:24:58

-Only the cheese, yeah?

-Oh, right.

0:24:580:25:00

I don't want to see overcaramelised hazelnuts.

0:25:000:25:03

Oh, right, right.

0:25:030:25:04

Where does this go? Do you know?

0:25:150:25:18

I want to hear this, Ken.

0:25:180:25:21

Where is the quince paste?

0:25:210:25:22

-The quince paste on the board there, OK?

-Sorry.

0:25:220:25:24

-The quince paste.

-Oh, yeah, yeah.

0:25:240:25:26

-The marmalade, OK?

-Ah, yes, yes, yes.

0:25:260:25:29

-Nice on the plate, but I want all the ingredients in it.

-Yes.

-OK.

0:25:340:25:38

Is nice. Table 19, please.

0:25:380:25:40

The pressure is now on Amanda to get her deep-fried eggs

0:25:420:25:45

onto the sweetbreads.

0:25:450:25:47

Excuse me.

0:25:470:25:48

Oh, God, this is difficult.

0:25:500:25:52

Oh, dear, it's gone.

0:26:000:26:03

Is it not hot enough?

0:26:030:26:05

This is not good. Miguel, this is not good.

0:26:050:26:09

What's happening, Amanda?

0:26:090:26:11

Nope. It's not good. It wasn't hot enough, I don't think. Sorry.

0:26:110:26:15

-This is out. No.

-Off. OK.

0:26:150:26:17

So delicate, this egg.

0:26:190:26:21

Sweetbreads!

0:26:310:26:33

Down here?

0:26:350:26:37

-Any good?

-Thank you.

-OK, new check.

0:26:400:26:43

One torta. Yes, Chef.

0:26:430:26:47

-New check. Emma, two tortas.

-Yes, Chef!

0:26:510:26:55

We need to keep an eye always.

0:26:590:27:01

So I can leave that on the heat while I'm concentrating on that, can't I?

0:27:010:27:05

Yes.

0:27:050:27:06

-So that's one. Thank you, sir.

-One minute...

-Oh!

0:27:060:27:09

It WAS one.

0:27:110:27:12

Oh, that is so unfair.

0:27:150:27:17

So much harder than it initially looked.

0:27:190:27:22

-Be careful you don't overcook the egg on the pan.

-Yep.

0:27:260:27:30

That's overcooked, and that looks awful.

0:27:350:27:38

I'm not happy, but I'll let him tell me.

0:27:380:27:42

Chef? It's overdone, isn't it?

0:27:420:27:44

It's overdone, OK. So I need one, please. I need it.

0:27:440:27:48

The crisp is nice, but... It needs to be a bit softer.

0:27:480:27:53

They are waiting. Please, I need two more, quickly.

0:27:530:27:56

It just looked so easy earlier. But it really isn't.

0:28:000:28:03

Back in King's Cross,

0:28:070:28:09

JB and Alison are already in the thick of service.

0:28:090:28:12

OK, we have two snails and two omelette going together.

0:28:120:28:17

Got that, JB? Yes, Chef. Alison? Yes, Chef!

0:28:170:28:20

OK, you've got another two omelette and another two snails. Yes, Chef.

0:28:220:28:27

Yes, Chef. Get two done first, then we move onto the next two.

0:28:270:28:29

When you've got four to look after, it's a lot harder.

0:28:370:28:40

Definitely feeling the pressure.

0:28:400:28:43

Got more toast done?

0:28:450:28:46

Yeah, you need one more marrow. It's overcooked.

0:28:480:28:51

Alison, just slow down on the omelettes.

0:28:510:28:53

JB's messed up, so I need to slow down a little bit.

0:29:040:29:08

Glazing, Alison, under the salamander.

0:29:120:29:16

Get the butter on the bread.

0:29:180:29:20

OK, just watch. It's got to be done right.

0:29:210:29:24

I know you're under pressure

0:29:240:29:25

but we can't spend time cleaning up after you, OK? Yes, Chef.

0:29:250:29:28

-OK, JB, this needs to be cleaner. Alison, how are we going?

-OK, Chef.

0:29:310:29:35

Yeah, I need your two up now.

0:29:350:29:37

Perfect. Very nice.

0:29:380:29:40

Perfect. You're working two more. Hey, it's not clean, come on.

0:29:420:29:45

Can't send that upstairs.

0:29:450:29:47

-Sorry, Chef.

-OK, service.

0:29:500:29:52

Table four.

0:29:520:29:54

When she says, "Slight slowdown", I'm like, "What?"

0:29:540:29:57

I don't go slow.

0:29:570:29:58

I'm just hoping I've got a little bit of a break, now.

0:29:580:30:00

Oh, God, I need to do two.

0:30:020:30:03

Oh, my God, it's not enough. Look at this.

0:30:090:30:12

Got to share it out.

0:30:120:30:13

-How are we going, Alison?

-30 seconds, Chef.

-Perfect.

0:30:140:30:17

-OK, JB, how long for you?

-One minute, Chef.

-Yeah.

0:30:260:30:28

-Right - we clean this one, Alison?

-It's clean, Chef.

-Much better.

0:30:320:30:36

OK, JB, these are ready to go. You need to speed up.

0:30:380:30:40

But that doesn't mean "be messy".

0:30:400:30:42

Ready, Chef.

0:30:490:30:51

OK. Service?

0:30:510:30:52

-Much better, JB, OK?

-Thank you, Chef.

0:30:560:30:58

12, please.

0:31:000:31:01

As soon as you've got more than two orders on,

0:31:030:31:05

it can get a little bit out of control.

0:31:050:31:07

Definitely takes some getting used to.

0:31:090:31:11

It was a little bit scary, to be honest.

0:31:120:31:14

Horrible. I want to go home!

0:31:170:31:18

Across town, Ken is grilling the last of his endive salad orders.

0:31:230:31:28

It's missing a bit of, er...cheese,

0:31:280:31:30

and I don't want to see the hazelnuts on the salamander -

0:31:300:31:33

third time I've told you.

0:31:330:31:34

You mustn't put your nuts under the grill.

0:31:360:31:39

That's the secret of it.

0:31:390:31:40

Ahh...oh, me cheese!

0:31:420:31:45

OK - looks really nice and it's all in its section.

0:31:560:31:59

-Very good. That's the standard.

-Thank you...Chef.

0:31:590:32:02

Table 13.

0:32:020:32:04

There have been no screams from the restaurant - did notice that.

0:32:050:32:08

No dying screams or anything like that.

0:32:080:32:10

That's a good sign.

0:32:100:32:11

Meanwhile, Amanda's working on her final dishes.

0:32:150:32:19

I'm so happy.

0:32:190:32:20

SHE LAUGHS

0:32:200:32:22

Had the last few right.

0:32:220:32:23

Probably blown this one, now, now I'm talking about it.

0:32:230:32:26

It's such a buzz.

0:32:280:32:30

-SHE LAUGHS

-Flying.

0:32:300:32:31

We need to finish service - be the masters, eh?

0:32:330:32:35

-Much, much, much better.

-Much better.

0:32:470:32:49

-Do they have salt?

-Yes, they do.

-Very good. You are doing so good.

0:32:490:32:53

Amanda, quickly - another minute

0:32:530:32:55

and we'll prepare for the dinner service, OK?

0:32:550:32:57

Yes, I'm going to clean up, chef.

0:32:570:32:59

SHE LAUGHS

0:32:590:33:00

Can I work here tonight?

0:33:000:33:01

On the torta section, Emma's still struggling with her scrambled eggs.

0:33:050:33:10

-Emma, do you need a hand here?

-I need help.

-Yeah? OK.

0:33:100:33:13

See, this is how it's done.

0:33:250:33:27

It's all right - got it all under control.

0:33:310:33:34

-Bit better than before, Emma - keep going like that, eh?

-Thank you.

0:33:470:33:50

Ooh!

0:33:500:33:51

Emma, last order for you - one torta, OK?

0:33:550:33:57

I want perfect the torta and I want perfect the scrambled eggs, yeah?

0:33:570:34:00

Yes, Chef.

0:34:000:34:01

I think I may have cracked it.

0:34:050:34:09

And it's the last one!

0:34:090:34:10

Actually, I shouldn't be cocky, should I? Because...

0:34:100:34:13

Here goes.

0:34:160:34:18

Behind...

0:34:210:34:22

OK, much better.

0:34:280:34:29

-I can see it's your best one so far.

-Thank you, Chef.

0:34:290:34:33

At least you finish with a really good one, OK?

0:34:330:34:36

Thank you.

0:34:360:34:37

I will never sit in a restaurant and go, "Hm...not sure about that."

0:34:390:34:44

Won't ever, EVER!

0:34:440:34:45

Back in King's Cross,

0:34:480:34:49

JB and Alison are co-ordinating the last of his snails and marrow

0:34:490:34:54

and her Arnold Bennetts.

0:34:540:34:55

-How long for three snails?

-Five minutes.

-Five? Yes, Chef.

0:34:570:35:02

Alison, you need to slow down.

0:35:020:35:03

You've got two going with one of those. Yes, Chef.

0:35:030:35:06

I'm trying to focus and concentrate.

0:35:080:35:10

-JB, how are we looking?

-Looking OK.

0:35:110:35:14

-How many pieces of toast have we got going?

-Two.

0:35:140:35:16

No, something got spilt on those.

0:35:160:35:18

-OK. So these are rubbish, yeah?

-Yes, Chef.

0:35:180:35:20

-OK, get rid of them, then.

-Yes, Chef.

0:35:200:35:22

This is what you've got to do - sometimes, you've got to roll with the punches.

0:35:220:35:26

JB has struggled a bit with the chargrill,

0:35:260:35:27

which is a difficult thing to get your head round

0:35:270:35:30

if you've never used one before.

0:35:300:35:31

I have seen an improvement as the service has gone on,

0:35:310:35:33

which is a good thing.

0:35:330:35:35

OK, Alison, start glazing two, please. Yes, Chef.

0:35:350:35:38

I'm impressed with Alison - she's organised, she's methodical

0:35:410:35:44

and she's just going through the motions.

0:35:440:35:47

OK, looking good, Alison.

0:35:480:35:49

Wow, what an experience. It's brilliant.

0:35:500:35:53

Kind of perfected my omelette to a point where I think it's amazing.

0:35:530:35:58

Beautiful.

0:36:010:36:02

-JB, you've got to beat that, come on.

-Yes, Chef.

0:36:020:36:04

-Lovely. Well done.

-Thank you, Chef.

0:36:090:36:12

Good to go, 108, please.

0:36:130:36:15

-Well done, guys.

-Really enjoyed that.

-Yeah?

0:36:170:36:20

-Thank you, Chef.

-How did you find it?

0:36:200:36:21

It got a bit hairy at times, but it felt good.

0:36:210:36:25

-Felt good. Well done, Alison.

-Well done, you.

0:36:250:36:27

Sorry, I'm just cooking myself an omelette.

0:36:270:36:29

SHE LAUGHS

0:36:290:36:31

Well done, babes.

0:36:310:36:32

Service may be over,

0:36:350:36:37

but there's no let up for the celebrities.

0:36:370:36:40

Welcome back to the MasterChef kitchen.

0:36:570:36:59

Nobody said it was going to be easy.

0:36:590:37:02

Now, for the first time, you are cooking your own dishes.

0:37:020:37:06

One hour, 15 minutes, your two courses.

0:37:060:37:09

At the end of this, one of you will be leaving the competition.

0:37:090:37:13

Impress us.

0:37:130:37:15

Let's cook.

0:37:160:37:17

This is a brilliant opportunity for them to show us

0:37:260:37:29

what they are all about.

0:37:290:37:30

We know what we can nurture.

0:37:320:37:34

We know what sort of cooking can come out at the end of this.

0:37:340:37:36

What we need is somebody who has got real adventure,

0:37:360:37:39

somebody who's got a great imagination,

0:37:390:37:41

and somebody who really wants to learn.

0:37:410:37:43

It's a lot of pressure going on, to be honest.

0:37:480:37:50

I think we're all pretending we don't want it,

0:37:500:37:52

"Oh, it's just for fun."

0:37:520:37:53

We want this.

0:37:530:37:54

-Alison.

-Hello!

0:38:050:38:06

I really want to know what it is you're going to make for me.

0:38:060:38:09

So, I'm going with the pork chops,

0:38:090:38:10

mashed potato - sweet mashed potato -

0:38:100:38:12

and asparagus.

0:38:120:38:14

And pudding is what?

0:38:140:38:15

I'm going to go for a bread and butter pudding,

0:38:150:38:17

with a little bit of rum in it as well.

0:38:170:38:20

What is that pot? Is that a dutchie?

0:38:200:38:22

Yeah, that's a dutchie pot.

0:38:220:38:25

My mum's dutchie pot is black

0:38:250:38:27

and the blacker the dutchie, the sweeter the food.

0:38:270:38:30

-Is that the..."Pass the dutchie..."?

-Yeah!

0:38:300:38:32

# Pass the dutchie on the left-hand side... #

0:38:320:38:36

The pork chops are going in there.

0:38:360:38:38

I'm going to cook them down with a little bit of sauce.

0:38:380:38:40

I know you probably would like them quite rare.

0:38:400:38:43

Mine are really cooked well and they're going to be tender.

0:38:430:38:46

It'll be beautiful.

0:38:460:38:47

Alison says she wants her pork really well done.

0:38:510:38:53

I'm fine about that, because she promises it'll be lovely and moist.

0:38:530:38:56

You can cook meat really well, as long as you keep it moist.

0:38:560:39:00

That means not boiling the life out of it.

0:39:000:39:02

I've never cooked a main meal and a dessert.

0:39:070:39:11

I've always cheated and bought a pudding.

0:39:110:39:14

Never done a dessert before.

0:39:140:39:15

So that's going to be a challenge.

0:39:170:39:19

Just have to give it a go.

0:39:200:39:22

Emma is doing pork, caramelised apple, mashed potato...

0:39:240:39:28

What a classic combination. Fabulous.

0:39:280:39:29

For dessert, chocolate fondant with a champagne cream and strawberries.

0:39:310:39:35

Who wouldn't love that?

0:39:350:39:36

But we know what happens with chocolate fondants,

0:39:360:39:39

especially from people who cook desserts.

0:39:390:39:41

Emma, you look a lot happier than you did the last time I saw you.

0:39:430:39:46

-What's happening?

-Um...I gave myself a bit of a talking-to.

0:39:460:39:50

I know I would regret it if I went home and went,

0:39:500:39:53

"I had this wonderful opportunity and I've thrown it away."

0:39:530:39:57

So I've got to keep focused and enjoy it.

0:39:570:39:59

Cor, you're a bit of a fighter, ain't you?

0:39:590:40:00

I'm a Leo - raaar!

0:40:000:40:02

You've had half an hour.

0:40:090:40:10

I'm just somebody who likes to have a dabble in my own kitchen.

0:40:150:40:19

I just hope that Gregory and Johnny are feeling, um,

0:40:190:40:23

complementary and generous today.

0:40:230:40:26

What are your dishes today?

0:40:290:40:31

Well, the main dish is salmon,

0:40:310:40:33

which is covered with a madras curry,

0:40:330:40:36

accompanied by pilau rice, which also has coconut in it.

0:40:360:40:41

And for dessert, you're going to be having a compote of fruit

0:40:410:40:44

together with a Greek yoghurt overlay

0:40:440:40:47

and lots of honey on top of it.

0:40:470:40:48

Where did you get the taste for Asian flavours?

0:40:480:40:51

When I was at college, years and years ago,

0:40:510:40:54

and skint, with all the rest of them,

0:40:540:40:56

we used to go to a place in Manchester

0:40:560:40:58

where they made these curries

0:40:580:40:59

and you had a choice of the mild or the killer.

0:40:590:41:02

And we used to go for the killer.

0:41:020:41:05

You know, it sort of cleaned you out completely and you were ready for the morning.

0:41:050:41:08

So that's when I got into it, really.

0:41:080:41:10

So I'm hoping you'll enjoy this.

0:41:100:41:11

You have got 25 minutes left.

0:41:160:41:19

I'm looking forward to the challenge. I am pushing myself.

0:41:290:41:32

If I keep going in the competition,

0:41:330:41:35

I guess the sky's the limit with how good I can become.

0:41:350:41:38

I am loving the colours on that tray.

0:41:430:41:46

JB LAUGHS

0:41:460:41:47

Mate, that is lovely. What are you making?

0:41:470:41:49

Uh, those are venison kebabs.

0:41:490:41:51

-Why these, mate?

-Em, well, I've got a venison farm

0:41:510:41:56

and I absolutely love the meat.

0:41:560:41:58

So, for me, it was kind of something that reflected what I do.

0:41:580:42:04

Lovely. Lovely. What's dessert?

0:42:040:42:06

Dessert is an Eton mess.

0:42:060:42:08

So if there's anything that troubles you, here, mate, what is it?

0:42:080:42:11

Um, probably the meringues, which are now almost ready.

0:42:110:42:17

And I'm hoping don't...don't fall on me.

0:42:170:42:21

ALARM BEEPS

0:42:220:42:24

Meringues take about three or four hours to dry out.

0:42:270:42:30

What he's making at the moment is more of a pavlova.

0:42:300:42:32

Puffed up, big, white, which has got marshmallow softness in the middle.

0:42:320:42:35

At least he's demonstrating skill.

0:42:360:42:38

You've got 15 minutes left.

0:42:410:42:43

I think being part of this competition

0:42:460:42:49

has really made me focus an awful lot more

0:42:490:42:52

on what makes really tasty food and what makes an interesting plate.

0:42:520:42:57

Not that you'd guess that, necessarily,

0:42:580:43:00

from what I'm about to hash up today.

0:43:000:43:02

Are you, how we say, going for it?

0:43:060:43:08

-I'm making ravioli.

-That's bold.

0:43:080:43:12

-Yeah. I just realised that.

-What's in it?

0:43:120:43:16

It's got ricotta, pancetta, sage, bit of mint, bit of lemon...

0:43:160:43:21

So you can make us decent ravioli?

0:43:210:43:23

SHE LAUGHS

0:43:240:43:26

-Don't you put...!

-No - are you confident? Are you confident?

0:43:260:43:28

Yeah. It's nice, you know...

0:43:280:43:30

I've cooked nice ravioli in the past,

0:43:300:43:32

so I'm hoping today will be good.

0:43:320:43:34

What's for dessert?

0:43:340:43:35

Dessert, I'm making my own version of, like, an eggy bread -

0:43:350:43:39

blackberries and blueberries with Chantilly cream.

0:43:390:43:43

SHE LAUGHS

0:43:450:43:46

Amanda's menu is an absolute winner

0:43:510:43:53

as long as she gets it technically correct,

0:43:530:43:55

because what she's doing is two quite classic dishes

0:43:550:43:58

which have simplicity.

0:43:580:44:00

Simplicity's really difficult to get absolutely perfect.

0:44:030:44:06

Two minutes.

0:44:110:44:12

Put it on a plate, please.

0:44:210:44:22

That's it! Time's up.

0:44:300:44:32

Time's up.

0:44:330:44:34

Alison, up you come, please.

0:44:400:44:42

Is that all we get, Alison?

0:44:520:44:54

SHE LAUGHS

0:44:540:44:56

Well, you weren't very happy last time with my portion size,

0:44:560:44:58

so I thought, "I'm going for it today."

0:44:580:45:00

Alison's pork chops have been cooked

0:45:000:45:04

in a stew of peppers, chilli and Worcestershire sauce

0:45:040:45:07

and served with sweet potato mash, asparagus and an apple sauce.

0:45:070:45:12

The pork itself - I understand why you've cooked it like that,

0:45:260:45:29

because it's actually falling off the bone.

0:45:290:45:32

It's bold, it's brash, it's flavoursome and it's addictive.

0:45:320:45:36

-Yeah.

-Good job.

0:45:360:45:38

I like your style.

0:45:390:45:40

I like the addition of sweet potato with it.

0:45:400:45:44

It does lack refinement, but hey, first things first -

0:45:440:45:48

-flavour first.

-OK.

0:45:480:45:50

Alison's dessert is a rum-soaked bread and butter pudding.

0:45:510:45:55

Wow, it's got a huge amount of rum in it.

0:46:060:46:08

I love the creaminess of the bread and butter pudding.

0:46:080:46:11

I think it should have more sugar round the outside,

0:46:110:46:13

so a crusty, sugary crunch on the outside of that pudding

0:46:130:46:16

and I think the inside could probably do with

0:46:160:46:18

just a little bit more cooking.

0:46:180:46:19

-Yeah.

-But in all, it's a tasty, tasty thing.

0:46:190:46:23

-You've done all right.

-Aw, brilliant.

0:46:250:46:26

You've got all the refinement of a smack in the ear,

0:46:260:46:29

but you do do flavour.

0:46:290:46:32

-Great.

-Thank you.

0:46:320:46:34

Do you know what? I'm feeling really good after that.

0:46:380:46:40

I feel like I do actually belong here.

0:46:400:46:42

Emma's pork tenderloin

0:46:490:46:51

has been served with mash topped with rosemary, caramelised apples,

0:46:510:46:56

a cider cream sauce and broccoli.

0:46:560:46:58

That's...a bit minimalist, innit?

0:46:590:47:01

Pork's a little bit dry.

0:47:140:47:16

Those big lumps of garlic, you can taste them -

0:47:160:47:18

a bit raw and quite strong,

0:47:180:47:20

as is the rosemary on top of the mashed potato.

0:47:200:47:23

I think your concept's good.

0:47:230:47:24

Mashed potato, pork and apples is a great combination.

0:47:240:47:29

You've got nice flavours.

0:47:290:47:31

-I would focus on cooking things properly.

-OK.

0:47:310:47:34

For dessert, Emma has attempted a chocolate fondant,

0:47:340:47:38

served with strawberry and pink champagne cream.

0:47:380:47:41

Wow.

0:47:460:47:47

Not a fondant I've ever seen before, Emma.

0:47:510:47:53

I'm sure it isn't.

0:47:530:47:54

Whoa!

0:47:540:47:56

I don't understand it. Didn't do that at home.

0:47:580:48:00

And I'm telling the truth there!

0:48:010:48:03

-Did you turn the oven on?

-Oh, stop!

0:48:030:48:06

Really nice, buttery chocolate flavour,

0:48:090:48:11

really nice, mild strawberry flavour through the cream.

0:48:110:48:14

It's actually lighter than I thought.

0:48:140:48:17

-Argh!

-Gutted.

0:48:170:48:19

I love that you find hope in that dessert.

0:48:200:48:22

-It really makes my heart thump.

-It tastes nice.

0:48:220:48:25

I know, but strawberries and chocolate, Gregg,

0:48:250:48:27

course it's going to taste...

0:48:270:48:29

-It hasn't really worked, has it, Emma?

-No.

0:48:290:48:31

-Sorry, Emma.

-No. Sorry, guys. Gutted.

-Thank you.

0:48:310:48:35

The thing is, you try and second guess

0:48:420:48:43

and that's the worst thing you should do.

0:48:430:48:45

You should just do what you like and what you know and...

0:48:450:48:49

..stop fannying about, really.

0:48:500:48:52

JB's venison kebabs have been chargrilled with onion and peppers

0:49:030:49:08

and served with sweet potato chips and a beetroot relish.

0:49:080:49:12

I love the rich venison with that sharp onion and the sweet pepper.

0:49:250:49:28

The whole thing, charred - really lovely colour around the outside.

0:49:280:49:32

-It's going a little bit dry...

-Mm-hm.

-..but I love the flavour.

0:49:320:49:35

I don't like how you've made that beetroot relish

0:49:370:49:40

into a dirty pink colour.

0:49:400:49:42

And that's my only complaint.

0:49:420:49:43

After that, I think the whole thing is magic.

0:49:430:49:46

-Thank you.

-Really fantastic.

0:49:460:49:47

JB's Eton mess is cream, raspberries,

0:49:490:49:53

strawberries and blackberries,

0:49:530:49:55

topped with a soft meringue and served with a raspberry compote.

0:49:550:49:59

I like the flavours of the berries and the cream.

0:50:090:50:11

Who wouldn't?

0:50:110:50:12

But what you made is more of a pavlova.

0:50:120:50:15

Meringue takes a good couple of hours to dry out.

0:50:150:50:17

Listen, you've cooked well today, mate,

0:50:190:50:21

but what I've got here is all mess and no Eton.

0:50:210:50:23

I am pleased. I'm a little bit frustrated with the Eton mess,

0:50:260:50:30

but it tasted good.

0:50:300:50:32

Ken's salmon fillets have been coated in madras curry sauce

0:50:400:50:44

and accompanied by coconut rice

0:50:440:50:47

and chunks of mango topped by dry ginger.

0:50:470:50:50

You've given me something new, here - madras-flavoured salmon -

0:50:590:51:02

-which I really like.

-Oh, cheers.

0:51:020:51:04

-Really like. However, once you get a load of mango juice...

-Hm...

0:51:040:51:09

..it's "good night, salmon".

0:51:090:51:10

Mango and fish, mate, I'm sorry to say...

0:51:100:51:12

Fish and fruit don't really work.

0:51:120:51:15

Salty, from the sea, with a mango?

0:51:150:51:19

-Bit difficult to match.

-Yeah.

0:51:200:51:21

Ken's pudding is a raspberry, blueberry and blackberry compote

0:51:220:51:27

topped with Greek yoghurt, honey, cinnamon and mint.

0:51:270:51:30

Hmm...

0:51:340:51:35

Flavours of honey and cinnamon and sharpness of fruit

0:51:400:51:46

and a lovely, sharp, cleansing bit of mint as well,

0:51:460:51:49

are wonderful, wonderful flavours, wonderful flavours.

0:51:490:51:51

But it needs some sort of body.

0:51:510:51:53

You shouldn't be able to drink a dessert.

0:51:530:51:55

If you're going to do something like this,

0:51:560:51:58

give me a nice biscuit that I can eat with it.

0:51:580:52:00

Give me something that shows me a bit of skill.

0:52:000:52:02

Right. Fair enough.

0:52:020:52:03

-Thanks, Ken.

-Cheers. Thank you.

0:52:030:52:06

I'm beginning to wonder whether I can cut the mustard, you know.

0:52:120:52:16

I've done extremely well out of being mediocre in my life.

0:52:160:52:20

Why change the habit of a lifetime?

0:52:200:52:22

Amanda's main course

0:52:300:52:31

is ravioli stuffed with pancetta, ricotta and peas

0:52:310:52:36

served in a sage butter sauce.

0:52:360:52:38

Sweet pea, richness of sage, saltiness of ricotta,

0:52:480:52:51

the smokiness of the bacon...

0:52:510:52:53

I really like it.

0:52:530:52:55

A little bit of a shave of Parmesan cheese across the top

0:52:550:52:58

and I would have been in raptures.

0:52:580:53:01

-OK.

-But I'm really pleased for you,

0:53:010:53:03

I think it's a really nice little dish.

0:53:030:53:05

At this stage in the game, I'm really impressed with you.

0:53:050:53:08

That's nice ravioli, nice ideas. Well done.

0:53:080:53:12

Amanda has made a dessert of eggy brioche,

0:53:130:53:16

topped with a compote of figs, blackberries, blueberries,

0:53:160:53:20

cassis, vodka and red wine

0:53:200:53:23

served with a cardamom cream.

0:53:230:53:25

Inside that dish, you've got a texture, an American pancake,

0:53:320:53:36

with that brioche full of egg with sugar

0:53:360:53:39

and that wonderful, rich, reduced fruit sauce.

0:53:390:53:42

-Yum, yum, yum, thanks very much, Amanda.

-Thank you.

0:53:420:53:46

-You made me smile.

-That's all I wanted to do.

0:53:460:53:49

-Really very, very good.

-That'll do.

0:53:490:53:52

You can't ask for more. You can't ask for more. Well done.

0:53:530:53:56

-It's nice when somebody likes your food, isn't it?

-Yes.

0:53:580:54:01

Yeah, sorry - oh, dear.

0:54:010:54:03

SHE LAUGHS

0:54:030:54:04

Ahem...excuse me.

0:54:040:54:05

You just want people to enjoy your food, I suppose,

0:54:080:54:12

and it's lovely to get some nice feedback, yes.

0:54:120:54:15

Could have gone terribly wrong.

0:54:150:54:17

SHE LAUGHS

0:54:170:54:19

Thank you very much for the effort you've put in.

0:54:210:54:23

I love the way you've approached this competition. I really do.

0:54:230:54:27

Off you go.

0:54:270:54:28

-That went like the blink of an eye.

-Didn't it?

0:54:330:54:37

Blink of an eye.

0:54:370:54:38

-I was surprised today. Were you?

-Yeah, I was quite surprised.

0:54:430:54:47

I tell you who really surprised me

0:54:470:54:49

-and that was Amanda.

-Yeah.

0:54:490:54:50

From a really shaky start

0:54:500:54:53

and from what we saw with her burger, and that chicken mishmash,

0:54:530:54:56

although it was tasty, I've got to say, her food today,

0:54:560:54:59

I thought, had a bit of elegance about it.

0:54:590:55:00

I thought Amanda was the standout contestant, actually.

0:55:000:55:03

I agree with you.

0:55:030:55:04

I think JB is a decent cook

0:55:040:55:06

who could actually make a real challenge for this competition.

0:55:060:55:09

I think JB's actually got a bit of skill.

0:55:090:55:11

I think he's tried to attempt a little bit too much

0:55:110:55:14

and tried to be a bit too fancy.

0:55:140:55:16

But his flavours are good. The concepts are good.

0:55:160:55:19

I would like to see more of Alison.

0:55:190:55:22

I know her food needs to be more refined, John,

0:55:220:55:24

but she does have different and interesting flavours.

0:55:240:55:28

That leaves us with Emma and Ken.

0:55:280:55:30

And both of them, in my opinion, are in danger of going home.

0:55:300:55:33

Ken's food is sometimes a bit of a strange combination

0:55:340:55:39

and I feel as though...a bit of a lack of ambition.

0:55:390:55:42

It's MasterChef, after all.

0:55:420:55:43

I may well be returning to the paradise,

0:55:440:55:46

which is the northwest of England, shortly.

0:55:460:55:49

Emma - I think she tried today to deliver to us classic food

0:55:500:55:55

but I also think she tried to do the MasterChef thing,

0:55:550:55:58

tried to prove that she's a great cook

0:55:580:56:00

when, actually, she's probably just a good cook.

0:56:000:56:02

So disappointed it didn't go the way I wanted it to go, but...

0:56:020:56:06

Hey ho.

0:56:070:56:08

Who has got the ability to overcome those mistakes

0:56:080:56:11

and get stronger?

0:56:110:56:12

We have made our decision.

0:56:360:56:37

The contestant leaving us...

0:56:410:56:43

..is Ken.

0:56:460:56:47

Cheers, guys. Bye-bye.

0:56:480:56:51

I...I don't feel I've lost at all, in this. It's been a pleasure.

0:56:590:57:03

I wish them luck, every one of them.

0:57:030:57:05

They're very, very keen. I'm sure they'll do very well.

0:57:050:57:08

I actually can't believe I've got through!

0:57:090:57:12

I really can't. I actually am like that - "Huh?!"

0:57:120:57:15

Now I want to carry on going through, to be honest with you.

0:57:170:57:20

Really, really chuffed.

0:57:200:57:21

I obviously have no idea what is coming up, but...yeah,

0:57:220:57:26

just throw myself into it.

0:57:260:57:27

Bring it on. Let's do it.

0:57:290:57:30

Tomorrow night, the four celebrities are back

0:57:340:57:37

to fight for their place in the semifinals.

0:57:370:57:40

Oh! The bread!

0:57:430:57:44

Argh!

0:57:440:57:45

Let 'em rock!

0:57:470:57:49

Oh, oh, oh!

0:57:490:57:50

It literally looks like a mess.

0:57:510:57:52

This is like a road accident.

0:57:520:57:54

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