Episode 4

0:00:04 > 0:00:06Brand-new celebs in this kitchen.

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

0:00:11 > 0:00:14The most daunting thing is John and Gregg. Ha-ha!

0:00:14 > 0:00:16Some of them think they can cook.

0:00:16 > 0:00:18Some of them know they can't cook.

0:00:18 > 0:00:21Some of them are just...delusional.

0:00:21 > 0:00:22I know I want to stay.

0:00:22 > 0:00:24I don't want to go anywhere, to be honest with you.

0:00:24 > 0:00:27All we want is just a little bit of promise.

0:00:27 > 0:00:29A glimmer of hope.

0:00:29 > 0:00:31I hope I'm coping with the pressure.

0:00:32 > 0:00:34You can act, you can sing,

0:00:34 > 0:00:36but can you cook?

0:00:45 > 0:00:49This week, five celebrities have taken on the challenge

0:00:49 > 0:00:51to become MasterChef champion.

0:00:53 > 0:00:56Last night, Corrie's Ken Morley went home.

0:00:58 > 0:01:02Now the remaining four are back to fight for their place.

0:01:04 > 0:01:08It's brilliant that I'm into the next round.

0:01:08 > 0:01:09I'm the only boy left,

0:01:09 > 0:01:11so I have to represent for the guys right now.

0:01:13 > 0:01:14I really want to stay in MasterChef.

0:01:14 > 0:01:17It's slightly like being on stage.

0:01:17 > 0:01:20One minute you're absolutely frightened out of your skin

0:01:20 > 0:01:23and then afterwards, you are sort of jumping for joy.

0:01:25 > 0:01:27Now that I've got through,

0:01:27 > 0:01:30I've got a feeling it's going to step up a gear.

0:01:30 > 0:01:33I really do hope I can hold my nerve

0:01:33 > 0:01:35and get right to the final.

0:01:36 > 0:01:39I'm enjoying this so much, so I feel...

0:01:39 > 0:01:42Yeah, I'll give it my absolute best shot

0:01:42 > 0:01:43for however long I'm in it.

0:01:45 > 0:01:47We've only got two semifinal places

0:01:47 > 0:01:50and at the end of today, that means that two more go home.

0:01:52 > 0:01:53It's been an uphill battle so far.

0:01:53 > 0:01:55Now, they've got a mountain to climb.

0:02:10 > 0:02:11Welcome back!

0:02:11 > 0:02:13You did it! The first day.

0:02:13 > 0:02:15You're all in one piece.

0:02:15 > 0:02:18I have to be honest, it is now going to get tougher.

0:02:18 > 0:02:19A fair bit tougher.

0:02:21 > 0:02:22Today, first up...

0:02:22 > 0:02:25a knowledge and skills test.

0:02:25 > 0:02:29You're going to be doing it individually, one by one.

0:02:29 > 0:02:31You want to go further in this competition...

0:02:31 > 0:02:33you need skill and you need knowledge.

0:02:35 > 0:02:37Off you go. We'll get you back in as soon as we can.

0:02:49 > 0:02:50Oh, my God!

0:02:50 > 0:02:52I feel sick.

0:02:52 > 0:02:54THEY CHUCKLE

0:02:54 > 0:02:56They'll be all right if they can just hold their nerve.

0:02:56 > 0:02:58They look a little scared at the moment.

0:02:58 > 0:02:59I just want something that I can eat.

0:02:59 > 0:03:01I'm so nervous about this challenge

0:03:01 > 0:03:03mainly because I don't like going into things

0:03:03 > 0:03:04not knowing what I'm doing.

0:03:04 > 0:03:06I'm a very prepared sort of person.

0:03:06 > 0:03:09And I'm going to have to stand in front of Gregg and John

0:03:09 > 0:03:10literally staring at me.

0:03:10 > 0:03:12This is so nerve-racking!

0:03:12 > 0:03:14I'm feeling...

0:03:14 > 0:03:16what next?

0:03:17 > 0:03:21First off we're going to ask them to identify the lettuces here

0:03:21 > 0:03:23and the seafood over there.

0:03:23 > 0:03:27And then we're going to ask them to make a classic prawn cocktail

0:03:27 > 0:03:29and they'll have 12 minutes to do it in.

0:03:31 > 0:03:33I've got four types of salad on here.

0:03:33 > 0:03:35Oyster leaf.

0:03:35 > 0:03:39Believe it or not, that actually, really does taste like an oyster.

0:03:39 > 0:03:42Frisee, or curly endive.

0:03:42 > 0:03:44Red chicory.

0:03:44 > 0:03:46And dandelion.

0:03:46 > 0:03:48You'll find that dandelion leaf in loads of salads

0:03:48 > 0:03:51and it's really bitter. I mean, you'd know it if you tasted it.

0:03:51 > 0:03:55One of the greatest things to eat with a piece of salad, seafood.

0:03:55 > 0:03:58This big, prehistoric thing is a cuttlefish.

0:03:58 > 0:03:59What about if they say squid?

0:03:59 > 0:04:01Then they're wrong.

0:04:02 > 0:04:05The wonderful razor clams.

0:04:05 > 0:04:07Sea urchins.

0:04:07 > 0:04:09These little tiny shells, they're winkles.

0:04:11 > 0:04:14I expect our celeb contestants to get...

0:04:14 > 0:04:16One, two, three, four plus...

0:04:16 > 0:04:18I'll be really impressed.

0:04:18 > 0:04:20Now, we're going to ask them to make us a prawn cocktail.

0:04:20 > 0:04:22We're going to test their skills.

0:04:22 > 0:04:24Everyone can make a prawn cocktail.

0:04:24 > 0:04:25Not a good one, though.

0:04:25 > 0:04:2812 minutes for a good prawn cocktail.

0:04:28 > 0:04:29Off you go.

0:04:32 > 0:04:34I'm starting with some water to cook the prawns.

0:04:34 > 0:04:36You don't want to see fried prawns.

0:04:36 > 0:04:37Absolutely not.

0:04:37 > 0:04:39Drop them in.

0:04:39 > 0:04:40Now, the dressing.

0:04:40 > 0:04:43A classic Marie Rose or a spiced mayonnaise.

0:04:43 > 0:04:44Mmm.

0:04:44 > 0:04:47To begin the Marie Rose sauce,

0:04:47 > 0:04:51tomato ketchup is combined with Worcestershire sauce and Tabasco,

0:04:51 > 0:04:54along with cayenne pepper and lemon juice.

0:04:54 > 0:04:58And then I add a tiny bit of cream for roundness.

0:04:58 > 0:05:00So, now I add the mayonnaise.

0:05:02 > 0:05:05And you have this lovely, pink Marie Rose sauce.

0:05:05 > 0:05:07My prawns have come back up to the boil,

0:05:07 > 0:05:08which means they're ready.

0:05:08 > 0:05:11Straight out into ice water.

0:05:11 > 0:05:13You need to take the veins out of them,

0:05:13 > 0:05:15so they've got to be peeled.

0:05:15 > 0:05:17I don't want to be served a load of unpeeled prawns.

0:05:17 > 0:05:20I want those things properly cooked and peeled.

0:05:20 > 0:05:23And now my lettuce.

0:05:23 > 0:05:26I want some lovely outside leaves for garnish.

0:05:26 > 0:05:29And the inside I need shredding.

0:05:29 > 0:05:31Now to assemble the dish.

0:05:31 > 0:05:34So, a little bit of our shredded lettuce in the bottom.

0:05:34 > 0:05:36I want to layer it and see the detail.

0:05:36 > 0:05:37Just that on the outside.

0:05:37 > 0:05:39Yeah!

0:05:39 > 0:05:41Looks like a little fantail there at the end.

0:05:41 > 0:05:43A couple of lovely bits of our prawn in.

0:05:45 > 0:05:48And then a couple of little sprinklings of thyme.

0:05:48 > 0:05:50Some dressing.

0:05:54 > 0:05:57A little sprinkling of cayenne pepper on top there.

0:05:59 > 0:06:03And there you have it - prawn cocktail a la Torode.

0:06:03 > 0:06:04That is a very beautiful thing.

0:06:24 > 0:06:27That, mate, is a good prawn cocktail.

0:06:27 > 0:06:30Crunch of the lettuce, really nice, soft, sweet prawn

0:06:30 > 0:06:32and the sauce is magnificent.

0:06:32 > 0:06:35I think they can do this and do this well.

0:06:35 > 0:06:37Let's just hope all of our celebs cook the prawns.

0:06:37 > 0:06:39Let's get them in.

0:06:43 > 0:06:46First up is actor Amanda Burton.

0:06:49 > 0:06:51After a poor start in the competition,

0:06:51 > 0:06:54she went on to produce two standout dishes.

0:06:55 > 0:06:58It's nice when somebody likes your food, isn't it?

0:06:58 > 0:06:59Yes!

0:06:59 > 0:07:02Sorry. Oh, dear.

0:07:02 > 0:07:04Ha-ha! Erm, excuse me.

0:07:06 > 0:07:08Knowledge and skills test.

0:07:08 > 0:07:10I think you can only really become skilled

0:07:10 > 0:07:13when you fall flat on your face.

0:07:13 > 0:07:16I'm quite prepared to fall flat on my face.

0:07:17 > 0:07:20You've got two minutes to identify as many ingredients as you can.

0:07:20 > 0:07:22Do you want to reveal your ingredients?

0:07:22 > 0:07:24Guess I better had.

0:07:31 > 0:07:34I don't like crustaceans.

0:07:35 > 0:07:39The thought of eating things that you have to crack open...

0:07:41 > 0:07:42Eugh!

0:07:50 > 0:07:52Can't remember the name of it.

0:07:53 > 0:07:55I'll have to leave it at that.

0:07:55 > 0:07:58This, you called this an endive.

0:07:58 > 0:08:01It's a frisee, otherwise known as curly endive. Well done.

0:08:01 > 0:08:03Cos it's so sharp.

0:08:03 > 0:08:05You identified that as a chicory. Quite right.

0:08:05 > 0:08:06That's a red chicory.

0:08:06 > 0:08:08Absolute correct, sea urchin.

0:08:08 > 0:08:11Absolutely correct, a razor clam.

0:08:11 > 0:08:13Almost correct, what you thought was squid.

0:08:13 > 0:08:15- Cuttlefish!- It's cuttlefish.

0:08:15 > 0:08:17You got four right and you've got some knowledge.

0:08:17 > 0:08:19You...you've shown me quite a bit.

0:08:19 > 0:08:21Amanda, now the next bit.

0:08:21 > 0:08:22In front of you,

0:08:22 > 0:08:26you have all the ingredients to make a prawn cocktail.

0:08:26 > 0:08:28- Ooh!- You have 12 minutes.

0:08:28 > 0:08:30- Mm.- Off you go.

0:08:30 > 0:08:32Right.

0:08:35 > 0:08:38I am trying to figure out what to do with these prawns

0:08:38 > 0:08:41because I'm not seeing an oil

0:08:41 > 0:08:45or a butter or anything like that.

0:08:45 > 0:08:47- Right.- And I can't think of what to cook them in.

0:08:47 > 0:08:49If you had had all the stuff you wanted here,

0:08:49 > 0:08:50- how would you have cooked them? - Oil and lemon.

0:08:50 > 0:08:52- What, fried them, you mean?- Mm-hm.

0:08:52 > 0:08:55Are there any other ways of cooking them other than frying them?

0:08:55 > 0:08:57- Barbecue them?- Come on, you're running out of time.

0:08:57 > 0:08:58Standing on them? I don't know.

0:08:58 > 0:09:00- What have you got to cook them in? - OK.

0:09:00 > 0:09:03- It can go in the oven.- No.- No... Oh!

0:09:03 > 0:09:04Come on. Let's just get a move on.

0:09:04 > 0:09:07- Try to think of a way. Let's go! - Erm...

0:09:07 > 0:09:09- I could boil them.- Aah!

0:09:09 > 0:09:10Eureka!

0:09:11 > 0:09:13Right. Come on. You're running out of time, you.

0:09:13 > 0:09:15Quick, quick, quick!

0:09:27 > 0:09:29- KETCHUP SQIRTS - Ooh, sorry.

0:09:29 > 0:09:31It's a rather unpleasant noise.

0:09:40 > 0:09:42You're halfway. You've got six minutes left.

0:09:50 > 0:09:52SHE LAUGHS

0:09:52 > 0:09:53Are you done?

0:09:53 > 0:09:56I think I am. As best as I can.

0:09:59 > 0:10:02Those prawns...we have to eat them,

0:10:02 > 0:10:03so they need to be peeled.

0:10:03 > 0:10:06Oh, I'm so... I am just so mortified.

0:10:06 > 0:10:09Putting a hot, unpeeled prawn

0:10:09 > 0:10:11on top of your Marie Rose sauce...

0:10:11 > 0:10:13- I know.- It's cooking the cream.

0:10:13 > 0:10:14Congealed it. I know.

0:10:14 > 0:10:16Marie Rose sauce is made with mayonnaise

0:10:16 > 0:10:19and a little bit of cream. You've just used straight cream.

0:10:19 > 0:10:22- No mayonnaise at all.- What can I say? I've... Erm...

0:10:22 > 0:10:25I've got to say I think it's case of the nerves, Amanda.

0:10:25 > 0:10:26I think you can cook.

0:10:26 > 0:10:29Your sauce actually tastes good even though it's just made with cream.

0:10:29 > 0:10:33And I'm really pleased, you tasted your sauce.

0:10:33 > 0:10:35Actually, your prawns are cooked.

0:10:37 > 0:10:39Mm!

0:10:40 > 0:10:43Lovely, crunchy, sweet prawns.

0:10:43 > 0:10:45Served with double cream and Tabasco.

0:10:46 > 0:10:47It could catch on.

0:10:47 > 0:10:49Amanda, thank you very much.

0:10:49 > 0:10:51- Thank you.- Thank you.

0:10:55 > 0:10:58She tasted her Marie Rose sauce as she was making it.

0:10:58 > 0:11:00Which she made it out of double cream.

0:11:00 > 0:11:02She boiled her prawns.

0:11:02 > 0:11:03Which she didn't peel.

0:11:03 > 0:11:06I am encouraged by what Amanda has done.

0:11:06 > 0:11:08Great.

0:11:08 > 0:11:09Good.

0:11:09 > 0:11:14SHE SIGHS AND GIGGLES

0:11:17 > 0:11:21I don't think really I demonstrated a lot of skill and knowledge.

0:11:22 > 0:11:26I could make a Marie Rose sauce in my head,

0:11:26 > 0:11:28but I made it with cream.

0:11:28 > 0:11:30It's not really skilful or knowledgeable.

0:11:35 > 0:11:38Up next is television presenter Alison Hammond.

0:11:41 > 0:11:44In the first round, she impressed with flavours,

0:11:44 > 0:11:47but struggled with her portioning.

0:11:47 > 0:11:50You have got a bit of a size issue.

0:11:50 > 0:11:52I knew I should've use the bigger one.

0:11:52 > 0:11:54I have two burgers and I thought...

0:11:54 > 0:11:56I'm going to give you the little one...

0:11:56 > 0:11:58And you ate the big one?

0:12:01 > 0:12:04I'm feeling very apprehensive about this one-on-one business.

0:12:04 > 0:12:07They're going be watching everything that I'm doing,

0:12:07 > 0:12:09so it's very, very nerve-racking.

0:12:09 > 0:12:10I'm nervous.

0:12:12 > 0:12:16So, first of all, underneath this sackcloth are some ingredients.

0:12:16 > 0:12:19You've got two minutes to identify as many ingredients as you can.

0:12:19 > 0:12:20Oh, my goodness!

0:12:34 > 0:12:37Awful! Sorry.

0:12:37 > 0:12:39My skills and my knowledge are not that great.

0:12:39 > 0:12:41I only know what I know.

0:12:42 > 0:12:44I've never seen this in my life, man.

0:12:44 > 0:12:47I'm not really that great on the seafood front.

0:12:50 > 0:12:52I'm not really a massive fan of fish.

0:12:55 > 0:12:58I like fish and chips.

0:12:58 > 0:12:59Oh, I'm just really stuck.

0:12:59 > 0:13:01You've got 30 seconds left to write down

0:13:01 > 0:13:03the name of four different salads.

0:13:05 > 0:13:06I've never tried these in my life.

0:13:06 > 0:13:08You have no idea what any of these four are?

0:13:08 > 0:13:11- Erm... No.- OK.

0:13:11 > 0:13:12Your time's up, Alison.

0:13:13 > 0:13:16- OK.- Messed that up, didn't I?

0:13:16 > 0:13:18You have managed to successfully...

0:13:18 > 0:13:20not identify any of them.

0:13:20 > 0:13:22- SHE LAUGHS - Is that not a squid?

0:13:22 > 0:13:23No.

0:13:23 > 0:13:24I messed up. So sorry.

0:13:24 > 0:13:26I've seen worse.

0:13:26 > 0:13:28- Well, I didn't know anything, did I? - How could it be worse?

0:13:28 > 0:13:31How can it be worse than not knowing anything?

0:13:31 > 0:13:32It's like...

0:13:32 > 0:13:34It's the biggest shame of going.

0:13:34 > 0:13:37We've had people that didn't know anything and burned themselves.

0:13:37 > 0:13:41All right. Alison, there on that board

0:13:41 > 0:13:44are all the ingredients to make us a prawn cocktail.

0:13:46 > 0:13:4812 minutes, mate.

0:13:48 > 0:13:49Off you go.

0:13:49 > 0:13:50Thank you.

0:13:52 > 0:13:54I think I'm going to start with my sauce.

0:13:54 > 0:13:58A bit of ketchup cos I know that ingredient very well.

0:13:58 > 0:14:00Mayo.

0:14:03 > 0:14:06It's so nerve-racking you being there.

0:14:06 > 0:14:10Well... You're doing all right, actually.

0:14:10 > 0:14:13I'm not going to add any Tabasco.

0:14:13 > 0:14:15I'm going to take all this off.

0:14:23 > 0:14:26You're halfway, mate, so you've got six minutes left.

0:14:27 > 0:14:29We got any...erm...oil or anything?

0:14:29 > 0:14:31- No.- OK.

0:14:32 > 0:14:35OK. Let me think.

0:14:35 > 0:14:37I'm one to put a little bit of this in.

0:14:45 > 0:14:46Oh, they look beautiful.

0:14:57 > 0:14:59You've got three...three minutes left, Alison.

0:14:59 > 0:15:01I'm sorry if it's a bit messy.

0:15:01 > 0:15:02Don't worry.

0:15:03 > 0:15:05You've got two minutes to go.

0:15:05 > 0:15:07SHE LAUGHS

0:15:11 > 0:15:12- Are you done?- I'm done.

0:15:12 > 0:15:15That's my prawn cocktail.

0:15:15 > 0:15:17I hope you like it.

0:15:22 > 0:15:24Oh! That was awful!

0:15:31 > 0:15:34- To make this properly, you boil the prawns.- Oh, man.

0:15:34 > 0:15:36You tried to fry them.

0:15:36 > 0:15:38- You were looking around for some oil to fry them.- Yeah.

0:15:38 > 0:15:40- You ended up frying them in Worcester sauce.- Yeah.

0:15:40 > 0:15:43Do you know what really is missing here, though?

0:15:43 > 0:15:46Some chopped up lettuce to make the bed of this.

0:15:46 > 0:15:48Right. OK.

0:15:48 > 0:15:49I want to cut it open and see if it's cooked.

0:15:51 > 0:15:53You see? They're not.

0:15:53 > 0:15:55Oh, no?

0:15:55 > 0:15:57- Not quite cooked all the way. - Ay, yai, yai!

0:15:57 > 0:15:58Sorry.

0:16:04 > 0:16:06Do you know what? Your sauce is really good.

0:16:06 > 0:16:07I like your sauce

0:16:07 > 0:16:09because it's really powerful.

0:16:09 > 0:16:11It's strong, got lots of spice in it.

0:16:11 > 0:16:12That sauce is lovely.

0:16:12 > 0:16:15Unfortunately, your prawns are raw.

0:16:17 > 0:16:18Thanks, Alison.

0:16:18 > 0:16:19Off you go.

0:16:26 > 0:16:28I tell you, John, that's...that's not good

0:16:28 > 0:16:29and she knows it.

0:16:35 > 0:16:39Wow, I completely messed that up.

0:16:40 > 0:16:43I didn't know any of the ingredients.

0:16:43 > 0:16:44The prawns were raw.

0:16:44 > 0:16:48The only saving grace was my sauce.

0:16:48 > 0:16:50I will never think of frying prawns

0:16:50 > 0:16:53in Worcester sauce ever again.

0:16:58 > 0:17:03Next is JB Gill, former member of boy band JLS.

0:17:03 > 0:17:07Yesterday, although he made a few mistakes...

0:17:07 > 0:17:08I'm nervous of that now.

0:17:08 > 0:17:10Look, it's still raw in the middle.

0:17:10 > 0:17:12..his food really impressed.

0:17:14 > 0:17:16I think the whole thing is magic.

0:17:16 > 0:17:18- Thank you.- Really fantastic.

0:17:19 > 0:17:21OK, JB, apron on, please.

0:17:23 > 0:17:25Even though I'm through to the next round

0:17:25 > 0:17:29and despite the fact that there must be something in my cooking that has

0:17:29 > 0:17:32passed a few tests already,

0:17:32 > 0:17:34I still think there's a lot to prove.

0:17:34 > 0:17:35You have two minutes.

0:17:35 > 0:17:37Reveal your ingredients.

0:17:45 > 0:17:48My skill and my knowledge,

0:17:48 > 0:17:49I would say, is limited.

0:17:50 > 0:17:54So, I don't know how I'm going to do in a knowledge and skills test,

0:17:54 > 0:17:56but we'll find out.

0:18:00 > 0:18:03You've had a minute. You've got one minute left.

0:18:10 > 0:18:13OK. You done?

0:18:13 > 0:18:14Yes.

0:18:18 > 0:18:20Well, at least you give it a go.

0:18:20 > 0:18:21I'm pleased about that.

0:18:21 > 0:18:22You...you got one right.

0:18:22 > 0:18:23Sea urchin.

0:18:24 > 0:18:28JB, 12 minutes, prawn cocktail, please.

0:18:28 > 0:18:29Let's cook.

0:18:38 > 0:18:40Do you normally cook with prawns, JB?

0:18:40 > 0:18:43Yeah, I do. I enjoy cooking prawns, actually.

0:18:45 > 0:18:46I love cooking.

0:18:46 > 0:18:50I really, really enjoy being hands-on in the kitchen.

0:18:50 > 0:18:52I like to experiment, not in a bad way,

0:18:52 > 0:18:56cos I know kind of what I'm doing,

0:18:56 > 0:18:58but I do like to just see what happens.

0:18:59 > 0:19:01You're halfway.

0:19:01 > 0:19:04So, you've never made a prawn cocktail before?

0:19:04 > 0:19:06Never made a prawn cocktail, no.

0:19:06 > 0:19:07- Until now.- Until now.

0:19:11 > 0:19:12Five minutes.

0:19:19 > 0:19:21You've got three minutes left.

0:19:27 > 0:19:30Last minute. So, finish this off, please.

0:19:39 > 0:19:41- You finished?- Yes, I've finished.

0:19:41 > 0:19:42Good job.

0:19:47 > 0:19:49When you do the prawns for a prawn cocktail,

0:19:49 > 0:19:51you boil them in their shell.

0:19:51 > 0:19:54- OK...- And then you cool them down and you peel them afterwards.

0:19:54 > 0:19:56I love the way you prepped the prawns, though.

0:19:56 > 0:19:59You know, if you're going to fry them to make a stir-fry or something,

0:19:59 > 0:20:01- it was absolutely brilliant.- OK.

0:20:01 > 0:20:02Beautiful presentation,

0:20:02 > 0:20:06but inside the middle of that needs to be some chopped up lettuce.

0:20:06 > 0:20:07Let's hope these are cooked.

0:20:09 > 0:20:11They're just done, JB.

0:20:11 > 0:20:12Just done.

0:20:12 > 0:20:13Well done, you.

0:20:21 > 0:20:22Your prawns are nicely cooked.

0:20:22 > 0:20:25They're not cooked how we expected you to cook them,

0:20:25 > 0:20:27but they're cooked.

0:20:27 > 0:20:28Your sauce is nice and tangy,

0:20:28 > 0:20:30although it's a little thin.

0:20:30 > 0:20:32A little runny, but that's not bad.

0:20:32 > 0:20:34This is a nervy round.

0:20:35 > 0:20:37I'm with Gregg. I agree with Gregg.

0:20:37 > 0:20:40I think your sauce is a little bit thin. And I like the way you work.

0:20:40 > 0:20:42You're methodical, you're clean, you're interested.

0:20:42 > 0:20:45You know, you want to achieve something and as a result,

0:20:45 > 0:20:47it's something really tasty. Nice fiery dressing.

0:20:47 > 0:20:50Crispy, salty prawns. Really good.

0:20:51 > 0:20:54- You learnt some stuff today? - Absolutely.

0:20:54 > 0:20:56I now know to boil prawns as well,

0:20:56 > 0:20:57as opposed to just frying them.

0:20:57 > 0:20:59Thank you very much, indeed. Off you go.

0:21:07 > 0:21:10I didn't show them much knowledge, if I'm honest.

0:21:12 > 0:21:15But they said the prawns were cooked, which is always good.

0:21:16 > 0:21:19It seems to have passed the taste test at least.

0:21:20 > 0:21:23And I've learned a few new things, which is brilliant.

0:21:29 > 0:21:31Finally, it's actor Emma Barton.

0:21:34 > 0:21:37Yesterday, she only just made it through

0:21:37 > 0:21:39after she failed to deliver.

0:21:39 > 0:21:40Not a fondant I've ever seen, Emma.

0:21:40 > 0:21:42I'm sure it isn't.

0:21:42 > 0:21:44Wow...

0:21:45 > 0:21:47It's a funny feeling that I have.

0:21:47 > 0:21:49I feel really determined.

0:21:49 > 0:21:52I really feel focused. I really want to do well.

0:21:53 > 0:21:56But at the same time, I'm not going to lie, I am petrified.

0:21:57 > 0:21:59You've got two minutes, Emma.

0:21:59 > 0:22:01Reveal your ingredients.

0:22:05 > 0:22:07SHE LAUGHS

0:22:07 > 0:22:09John and Gregg said they wanted to see skill.

0:22:09 > 0:22:12They wanted to see knowledge.

0:22:12 > 0:22:13I don't know if I've got that.

0:22:13 > 0:22:15I'd like to think I do.

0:22:15 > 0:22:16Just don't want to look a bit of an idiot.

0:22:22 > 0:22:26It's like going in for an exam and...and not done any revision

0:22:26 > 0:22:29because you don't know what the exam is. It's like...

0:22:29 > 0:22:31I should know these things.

0:22:31 > 0:22:32It's really quite embarrassing.

0:22:36 > 0:22:38You've got about 45 seconds left.

0:22:43 > 0:22:44OK.

0:22:47 > 0:22:49Do you want the good news or the bad news?

0:22:49 > 0:22:50Oh, give me the bad, please, John.

0:22:50 > 0:22:52- I'll give you good news first. - Oh, thank you.

0:22:52 > 0:22:54Good news is you got one right.

0:22:54 > 0:22:56One! No way!

0:22:56 > 0:22:58- Is that the winkles?- Yeah.

0:22:58 > 0:23:00Very good.

0:23:00 > 0:23:02We have tested your knowledge.

0:23:02 > 0:23:03Now I want to test your skill.

0:23:03 > 0:23:06You made a prawn cocktail before, Emma?

0:23:06 > 0:23:08No, John.

0:23:08 > 0:23:10You eaten a prawn cocktail before, Emma?

0:23:10 > 0:23:12No, John.

0:23:12 > 0:23:14You've never eaten prawn cocktail?

0:23:14 > 0:23:16I love prawns, but I've never had a prawn cocktail.

0:23:16 > 0:23:17- You know what it looks like?- Yes.

0:23:17 > 0:23:19OK, it's a good place to start.

0:23:19 > 0:23:21Right. 12 minutes. Go!

0:23:21 > 0:23:22OK.

0:23:26 > 0:23:28I would have liked a pan.

0:23:28 > 0:23:30Like a frying pan. Erm...

0:23:31 > 0:23:34I wonder if I could cook them with the oil...

0:23:34 > 0:23:35- What oil?- Oh, vinegar.

0:23:37 > 0:23:39I get such a buzz out of doing this.

0:23:39 > 0:23:41It's just controlling the nerve.

0:23:43 > 0:23:45This is all wrong. I don't know.

0:23:45 > 0:23:46I've never cooked prawns.

0:23:53 > 0:23:55I think I'm just going to leave it plain like that.

0:23:58 > 0:24:00- Hmm...- You're halfway,

0:24:00 > 0:24:01which means you've still got six minutes.

0:24:06 > 0:24:08But I don't know if that's a good idea

0:24:08 > 0:24:11to put hot straight onto the cold, but...

0:24:13 > 0:24:15- Trust your instincts.- Yeah.

0:24:15 > 0:24:18Just going to do it.

0:24:20 > 0:24:22You've got two minutes.

0:24:22 > 0:24:23Oh, my goodness!

0:24:34 > 0:24:36- All done?- All done.

0:24:44 > 0:24:49Emma, what other ways are there of cooking things in a saucepan?

0:24:49 > 0:24:51Think of potatoes.

0:24:51 > 0:24:52Mash?

0:24:52 > 0:24:56Yeah, we wanted you to mash the prawns. That's right(!)

0:24:56 > 0:24:58What about boiling them?

0:24:58 > 0:24:59Oh, my goodness!

0:24:59 > 0:25:02What an idiot! What an idiot!

0:25:02 > 0:25:04I like the way you tossed them in the sauce.

0:25:04 > 0:25:05I think it's not a bad idea at all.

0:25:05 > 0:25:08And I like the fact you got shredded lettuce under there.

0:25:08 > 0:25:09I just hope they're cooked.

0:25:14 > 0:25:17That one doesn't look like it is.

0:25:17 > 0:25:18Mine's raw.

0:25:25 > 0:25:27Your lettuce, although raw as well,

0:25:27 > 0:25:29is edible.

0:25:30 > 0:25:33- I wish you had put something extra into the Marie Rose sauce.- Yeah.

0:25:33 > 0:25:37I wish you had tanged it or spiced it up a little bit.

0:25:37 > 0:25:39You cooled the prawns down, you peeled them,

0:25:39 > 0:25:41you chopped the lettuce up,

0:25:41 > 0:25:43but cooking the prawns in vinegar

0:25:43 > 0:25:45is something I've never seen before.

0:25:46 > 0:25:49I think you're very nervous still in this competition.

0:25:51 > 0:25:53You will pick it up,

0:25:53 > 0:25:54but you've got to trust your instincts a bit.

0:25:54 > 0:25:56You can do this.

0:25:57 > 0:25:58Thanks, Emma.

0:26:07 > 0:26:09- She chopped the lettuce up. - Brilliant!

0:26:09 > 0:26:12- She's the only one.- And cooled the prawns.

0:26:12 > 0:26:14Quite what the point of cooling a prawn

0:26:14 > 0:26:16that wasn't even cooked yet was, I have no idea.

0:26:16 > 0:26:18She'd be better off keeping it hot.

0:26:20 > 0:26:22God, I just feel such a wally.

0:26:23 > 0:26:29"What other way, Emma, can you cook in a saucepan? Think potatoes."

0:26:29 > 0:26:30I said, "Mash."

0:26:30 > 0:26:32I thought it was a quiz.

0:26:35 > 0:26:38That was a very nervous round and I'm not surprised.

0:26:38 > 0:26:40I don't know who's more nervous, them or me.

0:26:40 > 0:26:43The person that impressed me the most was Amanda.

0:26:43 > 0:26:47She worked out that she had to boil the prawns.

0:26:47 > 0:26:50She tasted the sauce as she was making it.

0:26:50 > 0:26:51And actually, for me,

0:26:51 > 0:26:52she was the pick of the crop.

0:26:52 > 0:26:54Isn't that funny...

0:26:54 > 0:26:56because for me that is completely the other way around.

0:26:56 > 0:26:58Because she didn't peel the prawns.

0:26:58 > 0:26:59She served it on a sauce made of cream

0:26:59 > 0:27:02and that was it, not with any mayonnaise in it.

0:27:02 > 0:27:04And we got hot prawns on top of cream.

0:27:04 > 0:27:06So, you couldn't actually eat it.

0:27:06 > 0:27:07So, who's your best performer?

0:27:07 > 0:27:10If there was a dish today that you could actually eat,

0:27:10 > 0:27:11it was JB's.

0:27:11 > 0:27:15Making the prawn cocktail was only half of the test,

0:27:15 > 0:27:16that was the skills test.

0:27:16 > 0:27:17There was also a knowledge test

0:27:17 > 0:27:20and Amanda did far better than anybody else.

0:27:20 > 0:27:23I totally agree with you. I think Amanda's knowledge is great.

0:27:23 > 0:27:25I'm now worried for Alison.

0:27:25 > 0:27:28She couldn't identify one single ingredient

0:27:28 > 0:27:30and she really didn't know how to make a prawn cocktail.

0:27:30 > 0:27:34Emma could only identify one ingredient.

0:27:34 > 0:27:37I tell you what, from one extreme to the other,

0:27:37 > 0:27:41the stress of cooking on your own for you and I

0:27:41 > 0:27:44to the massive stress of cooking mass catering.

0:27:52 > 0:27:58Alison, Amanda, JB and Emma are travelling across London

0:27:58 > 0:28:01to face their most daunting outside challenge yet.

0:28:01 > 0:28:03I'm a little bit apprehensive.

0:28:03 > 0:28:06Not sure where we're going to be going to today.

0:28:06 > 0:28:09A little bit nerve-racking.

0:28:09 > 0:28:12I've got a feeling that there's going to be

0:28:12 > 0:28:14a lot of cooking involved.

0:28:14 > 0:28:15Erm... I'm looking forward to it.

0:28:15 > 0:28:17I'm liking being challenged.

0:28:34 > 0:28:37Welcome to West Ham Bus Garage.

0:28:39 > 0:28:44London buses transport 6.5 million Londoners every day.

0:28:44 > 0:28:46And along with the Tube

0:28:46 > 0:28:48that makes them the backbone

0:28:48 > 0:28:50of the transport hub in London.

0:28:51 > 0:28:54Today, you are preparing lunch

0:28:54 > 0:29:00for 100 drivers and service people here at the bus station.

0:29:00 > 0:29:02Today you're going to have to work hard.

0:29:02 > 0:29:05And you're going to work as teams.

0:29:05 > 0:29:07First team, JB and Emma.

0:29:09 > 0:29:12Second team, Alison and Amanda.

0:29:13 > 0:29:16I cannot stress enough how important it is you're on time.

0:29:16 > 0:29:19Think about the bus timetable.

0:29:19 > 0:29:22Think about the logistics of this garage and what's going to happen.

0:29:22 > 0:29:25You run late, you jeopardize the bus service running late.

0:29:27 > 0:29:28Lunch is at one o'clock.

0:29:28 > 0:29:30Ladies and gentlemen, off you go.

0:29:39 > 0:29:43So far in this competition, they've cooked for us one plate of food,

0:29:43 > 0:29:45but today it's all about volume.

0:29:45 > 0:29:47Nothing they've ever done before

0:29:47 > 0:29:49will have prepared them for a challenge this big.

0:29:49 > 0:29:52And they have got to work together in a team.

0:29:52 > 0:29:53They have to.

0:29:54 > 0:29:58The celebrities will be working under head chef Stan Worthington.

0:30:01 > 0:30:03Hello. Good morning. How are you?

0:30:03 > 0:30:06We've got a larder full of ingredients

0:30:06 > 0:30:07and I'd like you to choose your menus.

0:30:07 > 0:30:09You've got five minutes to do so.

0:30:09 > 0:30:12We've got two and a bit hours to get this prepared.

0:30:12 > 0:30:13Let's get cracking.

0:30:13 > 0:30:15- ALL:- Yes, Chef.

0:30:20 > 0:30:21The larder includes...

0:30:21 > 0:30:23diced beef,

0:30:23 > 0:30:24minced beef,

0:30:24 > 0:30:26minced lamb,

0:30:26 > 0:30:27chicken breasts,

0:30:27 > 0:30:30a range of fruit and vegetables,

0:30:30 > 0:30:32pasta, rice

0:30:32 > 0:30:35and a selection of herbs and spices.

0:30:35 > 0:30:37I really love improvising.

0:30:37 > 0:30:40I'm just going to see what I can come up with

0:30:40 > 0:30:43and just hope for the best.

0:30:43 > 0:30:47Each team will have to cook 40 meat and 20 vegetarian main courses

0:30:47 > 0:30:50and 50 portions of dessert.

0:30:50 > 0:30:52- I think we should do meatballs or something.- I think so.

0:30:52 > 0:30:54That would be cool. It does look better than a burger.

0:30:54 > 0:30:56And then what's for dessert?

0:30:56 > 0:30:57I think we'll do a cheesecake.

0:30:57 > 0:30:59There's curry powder over there.

0:30:59 > 0:31:01We're going to go for chicken curry

0:31:01 > 0:31:03and a vegetarian curry.

0:31:03 > 0:31:04Yeah. Lovely.

0:31:04 > 0:31:07OK, ladies and gentlemen, what have you got planned for us today?

0:31:07 > 0:31:11Erm, we're thinking of doing an omelette for the vegetarian meal...

0:31:11 > 0:31:13Like a Spanish omelette-type thing?

0:31:13 > 0:31:14Yeah.

0:31:14 > 0:31:17Erm, and then we're thinking of doing meatballs

0:31:17 > 0:31:18and serving that with a pasta.

0:31:18 > 0:31:20Absolutely superb choice.

0:31:20 > 0:31:23And for dessert, we were thinking about if we could do a little...

0:31:23 > 0:31:25sort of my version of a cheesecake.

0:31:25 > 0:31:27Excellent. That's the sort of food

0:31:27 > 0:31:30that bus drivers would like to see on the hot plate.

0:31:30 > 0:31:31OK.

0:31:31 > 0:31:34What have you decided to do today for them?

0:31:34 > 0:31:36- We are going to make a chicken curry.- Very nice.

0:31:36 > 0:31:38And a vegetarian curry.

0:31:38 > 0:31:41Good choice, but can you make one of them slightly different?

0:31:41 > 0:31:43We can make a...erm...

0:31:43 > 0:31:46- Vegetable lasagne.- That is a very good idea.

0:31:46 > 0:31:49- We were going to go for, like, a sponge.- Your pudding is fine.

0:31:49 > 0:31:51- Yeah, is that all right? - Yeah, that's absolutely fine.

0:31:51 > 0:31:53You've only got two and a half hours prep time,

0:31:53 > 0:31:55so you really need to get cracking.

0:31:59 > 0:32:02Our four celebs have been really ambitious.

0:32:02 > 0:32:04We've got a curry, we've got meatballs,

0:32:04 > 0:32:06we've got cheesecake, we've got sponge,

0:32:06 > 0:32:07we've got omelettes, we've got lasagne.

0:32:07 > 0:32:09That is a really good mix of food.

0:32:12 > 0:32:13This is crazy.

0:32:13 > 0:32:17This is so out of my comfort zone, if I'm honest with you.

0:32:19 > 0:32:21I've never done mass catering before.

0:32:21 > 0:32:24I just want to focus and not get panicked.

0:32:25 > 0:32:27It's not going to be easy because of the time.

0:32:27 > 0:32:30It's not going to be easy because of the huge quantities.

0:32:30 > 0:32:32I don't think either of us have cooked for this many people before,

0:32:32 > 0:32:34so it's going to be difficult.

0:32:34 > 0:32:38JB starts on the garlic for their meatball dish.

0:32:38 > 0:32:41This is going to take me for ever, isn't it? Ridiculous.

0:32:41 > 0:32:43While team-mate Emma's getting on with making the egg mix

0:32:43 > 0:32:46for 20 portions of Spanish omelette.

0:32:49 > 0:32:53This is hard. This is a work-out.

0:32:53 > 0:32:56That doesn't look like very much, though, does it?

0:32:57 > 0:33:00- How many eggs do you usually do in an omelette, two?- Two.

0:33:00 > 0:33:02So you'll probably need 40.

0:33:02 > 0:33:03I actually put in 30.

0:33:03 > 0:33:05Oh, Emma! Ha!

0:33:05 > 0:33:09- 20 portions is 40 eggs.- Maths not particularly strongest point either.

0:33:09 > 0:33:11That and cooking. Well...

0:33:11 > 0:33:14I haven't put enough eggs in, but that's fine.

0:33:14 > 0:33:16On the other team,

0:33:16 > 0:33:20Alison's spicing whole raw chicken breasts for the curry.

0:33:20 > 0:33:24I'll just need to add loads more onions and loads more garlic.

0:33:25 > 0:33:27Oh, my God. It's going to take ages!

0:33:30 > 0:33:32Ha-ha! There's one onion.

0:33:32 > 0:33:35Babes, what's happening... happening with you?

0:33:35 > 0:33:36Never mind at the moment.

0:33:36 > 0:33:40Whilst Amanda's just starting the prep for the vegetarian lasagne.

0:33:42 > 0:33:44- You all right?- I'm struggling slightly.- You all right?

0:33:44 > 0:33:46- You're struggling?- No, I'm not... - Let's talk about it.

0:33:46 > 0:33:48Let's talk about it. What are you doing?

0:33:48 > 0:33:51- No. It's fine. It's fine.- Let's talk about it.

0:33:51 > 0:33:54- I can help you...- Sh!- I'm on your team.- Sh! I'm fine.

0:33:55 > 0:33:58I've just never cooked for this many people before.

0:33:58 > 0:34:01Not only that, I'm worried about Amanda, cos she's...

0:34:01 > 0:34:02not quite sure what's happening.

0:34:02 > 0:34:04- You all right, Mand?- Yes, I'm grand.

0:34:06 > 0:34:07Stressed.

0:34:09 > 0:34:11I'm just peppering up at the moment.

0:34:15 > 0:34:17How are you doing, JB?

0:34:17 > 0:34:18I'm good. I'm good.

0:34:18 > 0:34:20Garlic's almost done.

0:34:20 > 0:34:22The thing that's worrying me now

0:34:22 > 0:34:25is that it's taking us so long just to do preparation.

0:34:27 > 0:34:29While Emma and JB are focusing on prep,

0:34:29 > 0:34:32Alison's keen to get her chicken curry on to cook.

0:34:32 > 0:34:35Amanda, I'm going to get this on and just start adding to it, babes.

0:34:35 > 0:34:37Yeah, lovely.

0:34:42 > 0:34:44- Are you doing whole breasts of chicken, then?- Yeah.

0:34:44 > 0:34:46- Yes, Chef.- OK.- Is that all right, Chef?

0:34:46 > 0:34:48Yeah, that's fine. That's fine.

0:34:48 > 0:34:50- And then I could cut it up later into two.- Lovely.

0:34:50 > 0:34:53You're not worried, JB, that they are cooking and we're not, are you?

0:34:53 > 0:34:54No, I'm not.

0:34:57 > 0:34:58All right, teams.

0:34:58 > 0:35:03- You've got less than two hours now to get it on the hot plate.- Yes, Chef.

0:35:03 > 0:35:04Thank you, Chef.

0:35:06 > 0:35:08- Are you all right for time, JB? - Yes, Chef.

0:35:08 > 0:35:09I've done all the seasoning now.

0:35:09 > 0:35:11I'm just about to roll the meatballs

0:35:11 > 0:35:13and then they're going to go on the fire to cook.

0:35:13 > 0:35:14Lovely, lovely, lovely.

0:35:14 > 0:35:17I have cooked meatballs before, not from scratch.

0:35:17 > 0:35:19I need to make sure I have about 200.

0:35:19 > 0:35:22Whether I can do it in the time or not is another story.

0:35:22 > 0:35:24I think that's 26, but I can't remember.

0:35:30 > 0:35:31Across the kitchen...

0:35:31 > 0:35:32That looks delicious.

0:35:35 > 0:35:39..Amanda is working on the bechamel for the vegetable lasagne.

0:35:42 > 0:35:44The curry's looking amazing, Chef, you'll love it!

0:35:47 > 0:35:48- Alison...- Yeah?

0:35:48 > 0:35:50..I'm a little bit worried.

0:35:50 > 0:35:51You've got every chance of that chicken

0:35:51 > 0:35:55- just falling off of the bone and you ending up with string.- Yes, Chef.

0:35:55 > 0:35:57So, what I would suggest you do is you take it out of the pot,

0:35:57 > 0:36:02put it into a flat tray, just before service time, curry on the top.

0:36:02 > 0:36:03Yes, Chef. I'll do that.

0:36:03 > 0:36:05Thanks, Chef. Great advice.

0:36:07 > 0:36:11So, I'm taking Chef's advice and I'm taking out my chicken

0:36:11 > 0:36:15to, like, go in the oven cos I don't want it to go all stringy.

0:36:16 > 0:36:18And just concentrate on my sauce.

0:36:21 > 0:36:23At the moment, they're in control.

0:36:23 > 0:36:27My voice might get raised a little bit later nearer to the time.

0:36:27 > 0:36:31But they seem to be puttering along quite nicely at the moment.

0:36:40 > 0:36:43Over 800 staff work at West Ham Bus Garage,

0:36:43 > 0:36:47forming part of one of the largest bus networks in the world,

0:36:47 > 0:36:50with an 8,600 strong bus fleet,

0:36:50 > 0:36:54operating across around 700 routes.

0:36:55 > 0:36:58The operation at West Ham Bus Garage works pretty much 24 hours.

0:37:00 > 0:37:04The first bus running out as early as 3:30 in the morning.

0:37:04 > 0:37:06Some of our drivers only get a 40-minute meal break.

0:37:06 > 0:37:09For them to eat the food and be out on the bus on time

0:37:09 > 0:37:10is important.

0:37:12 > 0:37:15There's now just over an hour till lunch service.

0:37:20 > 0:37:21How are you doing, guys?

0:37:21 > 0:37:23- Yeah, we're doing all right. - We're doing OK.

0:37:23 > 0:37:24We're up against the clock a little bit.

0:37:24 > 0:37:26- I love your balls there, JB. - Thank you.

0:37:26 > 0:37:28What's going to keep your meatballs moist?

0:37:28 > 0:37:30- I'm going to put them in sauce after.- Right.

0:37:30 > 0:37:34- Emma, you look like you're in a panic.- Ha-ha! No. It's fine.

0:37:34 > 0:37:36- Who's the boss?- I don't know who the boss is,

0:37:36 > 0:37:38but we've both just divvied up what we're doing.

0:37:38 > 0:37:40You need to get your cheesecake set,

0:37:40 > 0:37:42your sauce made for your meatballs, your omelettes on...

0:37:42 > 0:37:44- All in a day's work.- Yep.

0:37:44 > 0:37:47- You worried about it?- I am now. - We are. We'd like to carry on...

0:37:47 > 0:37:49- Crack on cooking.- Bye, John. - Beautiful.

0:37:49 > 0:37:52- Bye, J... Ooh! I'm out...- Get out of my kitchen!- Bye.

0:37:54 > 0:38:00JB and Emma at the moment, in my mind, are little bit behind

0:38:00 > 0:38:03because JB's got some meatballs in the oven.

0:38:03 > 0:38:06We don't have a sauce for the meatballs yet.

0:38:06 > 0:38:08We don't have any pasta cooked.

0:38:10 > 0:38:11On the other team,

0:38:11 > 0:38:14the girls are still working on their separate mains

0:38:14 > 0:38:17and Amanda's nearly assembled the lasagne.

0:38:17 > 0:38:18I love the smell of this.

0:38:18 > 0:38:20I just hope there's enough sauce, so it doesn't go dry.

0:38:20 > 0:38:23I've erred on the over-sauce because I don't like dry lasagne.

0:38:23 > 0:38:25Who's the boss?

0:38:25 > 0:38:27- I think Amanda is, really. - I don't think so, honestly.

0:38:27 > 0:38:29There must be a boss between the two of you.

0:38:29 > 0:38:32I think we're kind of listening to each other, but...

0:38:32 > 0:38:34Just be careful of democracy in a situation like this

0:38:34 > 0:38:36- because you've got to get it done. - Yeah, yeah.

0:38:36 > 0:38:42You've got about 55 minutes now to get your food on the hot plate.

0:38:42 > 0:38:44These drivers won't wait.

0:38:44 > 0:38:47Argh!

0:38:50 > 0:38:53JB and Emma... I'm a little bit concerned

0:38:53 > 0:38:55that they haven't started their cheesecake yet.

0:38:55 > 0:38:56I mean, time is ticking.

0:38:57 > 0:39:00- Are you on track here?- I don't... I don't know.

0:39:00 > 0:39:01I've never cooked for 100 people.

0:39:01 > 0:39:04Erm... I'd like to think we are. JB?

0:39:04 > 0:39:05Yes, we are on track.

0:39:09 > 0:39:13Meanwhile, Alison and Amanda are also behind making their sponge.

0:39:15 > 0:39:17I've never seen anyone do that before.

0:39:17 > 0:39:19Honestly, it's...it's...

0:39:19 > 0:39:22You whisk the eggs in, then you add the flour for the sponge.

0:39:22 > 0:39:25- I just thought you folded in the flour in a sponge.- You do.

0:39:25 > 0:39:27You do, after you've added the eggs.

0:39:27 > 0:39:29I have no idea what Alison and Amanda are arguing about,

0:39:29 > 0:39:32but it's something to do with the technique of making a sponge cake.

0:39:32 > 0:39:35You see, I would whisk that flour, really make it lighter.

0:39:35 > 0:39:36It's a sponge we're making, aren't we?

0:39:36 > 0:39:39As long as they've got some sort of rising agent in with that flour,

0:39:39 > 0:39:41it'll be OK.

0:39:41 > 0:39:43- Are you all right?- Yeah, I'm grand.

0:39:46 > 0:39:48That'll be it?

0:39:48 > 0:39:52There was a big issue with this sponge, like a spotted dick.

0:39:52 > 0:39:55Those two fell out over that.

0:39:55 > 0:39:56If that doesn't cook properly,

0:39:56 > 0:39:58there's going to be fireworks in there.

0:39:58 > 0:40:01We're ready to go into the ovens now.

0:40:01 > 0:40:04And then we can start the custard and the garlic bread.

0:40:04 > 0:40:08There's less than 30 minutes to service

0:40:08 > 0:40:11and JB and Emma are still assembling the cheesecake.

0:40:11 > 0:40:15Dessert is ferociously being attacked by both JB and Emma.

0:40:16 > 0:40:18Emma just continues to look more and more nervous

0:40:18 > 0:40:20and I actually think rightly so.

0:40:21 > 0:40:23I've never made a cheesecake before.

0:40:23 > 0:40:25So, this is all Emma,

0:40:25 > 0:40:26but I'm backing her 100 percent.

0:40:26 > 0:40:28Emma, how are you doing? All right?

0:40:28 > 0:40:30I just think it looks a bit of a mess.

0:40:30 > 0:40:33I've ballsed up big time here, babes.

0:40:33 > 0:40:34Don't worry about it.

0:40:34 > 0:40:36We are not worrying about it right now.

0:40:37 > 0:40:38What have I done?

0:40:38 > 0:40:40I don't know if that cheesecake is going to set.

0:40:40 > 0:40:42- Hey, do you want to taste some of that?- One sec.

0:40:56 > 0:40:58You've got 15 minutes left.

0:41:01 > 0:41:04I'm nervous now. They really need to be upping it now.

0:41:04 > 0:41:05Oh, gosh.

0:41:05 > 0:41:06I don't like this at all.

0:41:06 > 0:41:08Omelette, omelette, omelette.

0:41:08 > 0:41:11- Do we... Should we...- What are we doing with the potatoes?

0:41:11 > 0:41:13JB and Emma...

0:41:13 > 0:41:15the Spanish omelette...

0:41:15 > 0:41:16seems to be a problem.

0:41:16 > 0:41:18They seem to be neglecting their Spanish omelette.

0:41:23 > 0:41:26Alison and Amanda, they seem to be on top of things.

0:41:28 > 0:41:30It's just their sponge pudding...

0:41:30 > 0:41:31I'm a bit worried about.

0:41:31 > 0:41:33- I think we should take them out, honestly.- Yeah?

0:41:33 > 0:41:35Let's have another look at them.

0:41:35 > 0:41:36Take one out. I think it's fine.

0:41:36 > 0:41:37There's only one concern

0:41:37 > 0:41:40and that is whether that sponge is going to be cooked.

0:41:40 > 0:41:43- Oh, oop, no.- No? OK.

0:41:43 > 0:41:45Now, the fright for me is if they turn the oven up,

0:41:45 > 0:41:48the outside will burn and the inside will still be raw.

0:41:48 > 0:41:50They're just going to have to be patient.

0:41:50 > 0:41:52It's not going to do it, is it?

0:41:52 > 0:41:54The sponge is not going to be ready.

0:41:56 > 0:41:57It's five to one,

0:41:57 > 0:42:01and the celebrities need to get their dishes up on the pass.

0:42:04 > 0:42:06If your stuff's ready, get it in the hot plate.

0:42:06 > 0:42:09Hot, hot, move, move.

0:42:09 > 0:42:12Oh! The bread! Excuse me.

0:42:12 > 0:42:14Argh!

0:42:14 > 0:42:16That's done.

0:42:16 > 0:42:20JB and Emma's omelette has to be cooked at just the last minute.

0:42:20 > 0:42:23And there ain't many minutes left before we have to serve.

0:42:25 > 0:42:27I'm waiting on the omelette!

0:42:30 > 0:42:36While JB struggles to get his omelettes cooked in time,

0:42:36 > 0:42:39Alison and Amanda's sponge is still in the oven.

0:42:39 > 0:42:42Minutes to go. I'm not sure it's going to be ready.

0:42:44 > 0:42:46That's excellent, that is. Superb.

0:42:46 > 0:42:48Emergency over, it's fine.

0:42:48 > 0:42:50Just waiting on the omelettes!

0:42:55 > 0:42:58- All right, Emma, if you want to take those over, you can.- Yeah.

0:43:02 > 0:43:05Everybody is starting to queue up, are you ready?

0:43:05 > 0:43:06ALL: Yes, Chef!

0:43:09 > 0:43:13I've been here since 5:30. I worked up a real good appetite.

0:43:13 > 0:43:15And I'm hoping for a big portion in there.

0:43:20 > 0:43:24Amanda and Alison's main dishes are chicken curry with rice,

0:43:24 > 0:43:27and vegetarian lasagne with garlic bread.

0:43:27 > 0:43:29Is that enough? How many have you got?

0:43:29 > 0:43:32Three, six, nine. That's more than enough, isn't it? OK.

0:43:32 > 0:43:35- We're on it!- 20 slices of that.

0:43:35 > 0:43:39JB and Emma have made meatballs and pasta,

0:43:39 > 0:43:43and vegetarian Spanish omelette with potato wedges.

0:43:43 > 0:43:44It's one o'clock!

0:43:44 > 0:43:45Are we ready?

0:43:45 > 0:43:47ALL: Yes, Chef!

0:43:47 > 0:43:49- Let them rock!- Woo-hoo!

0:43:49 > 0:43:52- Hiya!- Hello!

0:43:52 > 0:43:55Would you like a lasagne, no... Anyone for lasagne?

0:43:55 > 0:43:59- Chicken curry and rice, please?- Yeah, of course you can.

0:43:59 > 0:44:01My curry's going off today. I don't care what anyone says.

0:44:01 > 0:44:04- Here you go, mate.- Thank you very much.- You're welcome.

0:44:04 > 0:44:06- What would you like, darling? - Chicken curry.

0:44:06 > 0:44:08Curry?

0:44:11 > 0:44:13- There you go, darling.- Can I go for the curry, please?- Curry?

0:44:13 > 0:44:14Yes, please.

0:44:14 > 0:44:16They are loving you!

0:44:16 > 0:44:17My God, they're all over it.

0:44:17 > 0:44:19There you go, darling.

0:44:19 > 0:44:22Anybody for Spanish, and meatballs and pasta?

0:44:22 > 0:44:25- Curry, please.- Wow! Curry's going hot off the plate.

0:44:25 > 0:44:27Curry, bus drivers... You see?

0:44:27 > 0:44:29- There you go, darling.- Thank you. - Enjoy.

0:44:40 > 0:44:42I had the curry and it was absolutely fantastic.

0:44:42 > 0:44:43Nice spicing.

0:44:43 > 0:44:45It was great.

0:44:45 > 0:44:47It was excellent. Very, very good.

0:44:47 > 0:44:50It was very nice, the spices. Chicken is lovely and moist.

0:44:50 > 0:44:52The rice is a little bit overcooked,

0:44:52 > 0:44:56but other than that it's very nice. It's tasty, very tasty.

0:44:56 > 0:44:58Mm. This I like. That's got flavour.

0:44:58 > 0:45:00Well done.

0:45:00 > 0:45:01The rice is a bit stodgy and overcooked,

0:45:01 > 0:45:04but actually I think the chicken's cooked quite nicely

0:45:04 > 0:45:05inside the curry sauce.

0:45:07 > 0:45:09Any vegetarians?

0:45:09 > 0:45:11- I'll have lasagne.- Ooh, lasagne.

0:45:11 > 0:45:13Go on, dish it out!

0:45:13 > 0:45:17It's actually quite stressful cooking for so many people.

0:45:17 > 0:45:19There. Help yourself to garlic bread.

0:45:19 > 0:45:23- Lasagne, please.- Garlic bread.

0:45:23 > 0:45:25- Another lasagne, please. - Yes, of course.

0:45:28 > 0:45:30Very impressed. The lasagne was lovely.

0:45:30 > 0:45:33Really, really tasty.

0:45:33 > 0:45:37I had the vegetarian lasagne today and it was very, very nice.

0:45:37 > 0:45:40Amanda said that she hated dry lasagne and look, she's done it.

0:45:40 > 0:45:42She's got it lovely and moist.

0:45:42 > 0:45:46The lasagne has that prominent flavour of peppers and tomatoes.

0:45:46 > 0:45:48Ratatouille and pasta mixed together.

0:45:48 > 0:45:51It's tasty enough. Not bad. Not bad.

0:45:51 > 0:45:53Not bad at all.

0:45:54 > 0:45:56There's pasta and meatballs down at this end

0:45:56 > 0:45:57if you want some of that.

0:45:57 > 0:45:59- I'll have the meatballs, please. - Meatballs.

0:45:59 > 0:46:01With service well under way,

0:46:01 > 0:46:05JB finally has some orders for his meatballs.

0:46:05 > 0:46:06There you go.

0:46:07 > 0:46:09Anybody for omelette?

0:46:09 > 0:46:11I'll have them meatballs, please.

0:46:14 > 0:46:15I had the meatballs with the pasta.

0:46:15 > 0:46:17I thought it was really nice.

0:46:17 > 0:46:18A lot of flavour from the meatball.

0:46:18 > 0:46:20A lot of onions... It was nice. Yeah.

0:46:20 > 0:46:22It's cooked well,

0:46:22 > 0:46:25but it's not got enough spice and herbs in it, for me.

0:46:25 > 0:46:26It's quite bland and plain.

0:46:30 > 0:46:32What is that?

0:46:32 > 0:46:34That's half a clove of garlic.

0:46:35 > 0:46:37I like the flavour of JB's meatballs.

0:46:37 > 0:46:40I think it's well seasoned, but they're too dense.

0:46:40 > 0:46:43Yeah, those meatballs should have been cooked in tomato sauce.

0:46:43 > 0:46:45They were cooked separately and then put together

0:46:45 > 0:46:46and I think that's a real shame.

0:46:48 > 0:46:52On the other team, the curry's still flying out.

0:46:52 > 0:46:54There you go. You're welcome.

0:46:54 > 0:46:57Alison does do lovely sized portions. Ha-ha!

0:46:57 > 0:46:59I've only got three left.

0:46:59 > 0:47:01Do you think my portions are too big?

0:47:01 > 0:47:04I don't think so, darling.

0:47:08 > 0:47:09There you go.

0:47:09 > 0:47:10Unfortunately, no more curry.

0:47:10 > 0:47:12We're out of curry. Didn't make enough.

0:47:15 > 0:47:19I should have chopped up the chicken. I didn't serve enough.

0:47:19 > 0:47:22I served 25 portions. Should have been 50.

0:47:26 > 0:47:27Lasagne?

0:47:27 > 0:47:29Alison made a lovely curry,

0:47:29 > 0:47:33but unfortunately she only made 50 percent of what she should have made.

0:47:36 > 0:47:38Last two portions of lasagne!

0:47:38 > 0:47:41So, everybody now has to have pasta and meatballs, I'm afraid.

0:47:43 > 0:47:47With people still queuing, they're running out of options...

0:47:47 > 0:47:50No more lasagne. Ha-ha!

0:47:51 > 0:47:52Pasta and meatballs.

0:47:52 > 0:47:54Sorry, there's no more pasta.

0:47:56 > 0:47:58Everything but the Spanish omelette has run out,

0:47:58 > 0:48:02and the chef is forced to call for reinforcements.

0:48:02 > 0:48:0410 or 15 minutes for pasta.

0:48:06 > 0:48:08It's getting a bit dodgy now with timings

0:48:08 > 0:48:11because some of the people have got to be back out on the road soon.

0:48:11 > 0:48:15I'm definitely ready for food after waiting for 40 minutes.

0:48:15 > 0:48:18It possibly looks like more people have turned up today

0:48:18 > 0:48:19than was expected.

0:48:22 > 0:48:25Both teams underestimated quite a bit, really.

0:48:27 > 0:48:29Backing up the dishes now,

0:48:29 > 0:48:30we've got pasta on the boil,

0:48:30 > 0:48:31we've got more curry on the boil

0:48:31 > 0:48:33and we've got rice in the steamer.

0:48:33 > 0:48:36- Can I have a Spanish omelette, please?- OK.

0:48:36 > 0:48:38While the staff wait for more food,

0:48:38 > 0:48:41the only option is the Spanish omelette.

0:48:41 > 0:48:42Spanish omelette, please.

0:48:48 > 0:48:50I've never really had a Spanish omelette before,

0:48:50 > 0:48:53but I'll have it again after that. Yeah, definitely.

0:48:53 > 0:48:57I've had the Spanish omelette. It was gorgeous. Look at my plate!

0:49:00 > 0:49:03It's a little thin and wishy-washy. Look... That's not...

0:49:03 > 0:49:04That's not great.

0:49:04 > 0:49:06Not a lot of flavour.

0:49:06 > 0:49:08It's just tomato and overcooked egg.

0:49:08 > 0:49:10OK, we've got more curry, everyone.

0:49:10 > 0:49:12More curry!

0:49:12 > 0:49:15There you go. Sorry to keep you waiting.

0:49:17 > 0:49:20With the chef's back-up curry and pasta on the pass,

0:49:20 > 0:49:23the last workers get their main courses.

0:49:23 > 0:49:25Here you go, darling.

0:49:25 > 0:49:27Put your puddings up, take your mains off.

0:49:27 > 0:49:29Take your mains off, put your puddings up.

0:49:32 > 0:49:34For dessert, Alison and Amanda have made

0:49:34 > 0:49:36a spotted dick sponge with custard.

0:49:36 > 0:49:37There you go, babes.

0:49:39 > 0:49:42Emma and JB have made a chocolate topped cheesecake.

0:49:42 > 0:49:43- There you go.- Thank you.

0:49:43 > 0:49:45And another one please, Emma.

0:49:48 > 0:49:49There you go, babes.

0:49:49 > 0:49:52Careful on the amounts. We've got a long way to go.

0:49:52 > 0:49:53Did I not do... Is that too much?

0:49:53 > 0:49:55There's loads there.

0:49:55 > 0:49:57There's loads there, Alison?

0:49:57 > 0:49:59Can I have sponge and custard, please?

0:49:59 > 0:50:01Plenty of custard. You've got more?

0:50:01 > 0:50:03Amanda said no.

0:50:04 > 0:50:06Can I have some cheesecake, please?

0:50:09 > 0:50:12I ordered the cheesecake. It had a nice base. A firm base.

0:50:12 > 0:50:14The top, there is very little flavour.

0:50:14 > 0:50:16I expected it to be a little bit more fruit.

0:50:18 > 0:50:21Cheesecake, I think it should have been a little bit more sweeter.

0:50:23 > 0:50:25It's not sweet enough, is it?

0:50:25 > 0:50:29Salted butter in the biscuit mix and not enough sugar and cream cheese.

0:50:29 > 0:50:30That's not great.

0:50:30 > 0:50:32Can I get the...the sponge?

0:50:32 > 0:50:33There you go, enjoy.

0:50:34 > 0:50:37The spotted Dick...it's like a dumpling really.

0:50:37 > 0:50:39Erm, yeah, don't really like it.

0:50:40 > 0:50:41It's all right.

0:50:41 > 0:50:43I'll give it probably a six out ten.

0:50:43 > 0:50:47So... But I could have done with more custard.

0:50:47 > 0:50:49That's really heavy and you can see there's no rising agent.

0:50:49 > 0:50:51They had loads of eggs,

0:50:51 > 0:50:53but you need something to make it light.

0:50:53 > 0:50:56It's a little dry and a bit heavy, but it tastes nice.

0:50:56 > 0:50:59You could get away with it if they served it with lashings of custard,

0:50:59 > 0:51:00but they...they haven't. Look.

0:51:03 > 0:51:05Right, lads, that's it.

0:51:05 > 0:51:07Service is over for the day.

0:51:07 > 0:51:08Well done.

0:51:08 > 0:51:09Ah! Thanks, Chef.

0:51:09 > 0:51:11- Well done, babe!- Yay!

0:51:13 > 0:51:15HE SIGHS

0:51:15 > 0:51:16Well done, girls.

0:51:20 > 0:51:24They got all the food out just about on time.

0:51:24 > 0:51:25The downside of all this was

0:51:25 > 0:51:28that they didn't have enough food in the first place.

0:51:29 > 0:51:33This was always a tough task at this point in the competition.

0:51:35 > 0:51:38I think Alison and Amanda have really put in a good shift

0:51:38 > 0:51:41and actually should be very, very proud of themselves.

0:51:41 > 0:51:44However, Alison and Amanda ran out of food.

0:51:46 > 0:51:49That experience was extraordinary

0:51:49 > 0:51:50because it just whizzed by.

0:51:52 > 0:51:56I really enjoyed the theatre of the whole occasion.

0:51:56 > 0:51:59It was tough. I'm not going to lie.

0:51:59 > 0:52:02I completely messed up on my portion sizes.

0:52:04 > 0:52:07I think Emma and JB have realised

0:52:07 > 0:52:10just how difficult catering is at the sharp end.

0:52:12 > 0:52:13That was manic.

0:52:14 > 0:52:18I'm really chuffed that I just cooked for that many people.

0:52:18 > 0:52:20I've achieved something today.

0:52:22 > 0:52:23I'm loving the MasterChef experience.

0:52:23 > 0:52:26I want some more. Bring on the next challenge!

0:52:27 > 0:52:29They're all hungry for it.

0:52:29 > 0:52:31They all want it. But who's got the skill?

0:52:31 > 0:52:32Who can deliver in the next round

0:52:32 > 0:52:34food that's going to truly impress?

0:52:36 > 0:52:38One more test to go.

0:52:41 > 0:52:42And two of them are going.

0:53:30 > 0:53:32Good to see you back.

0:53:32 > 0:53:34This is without a doubt a big day.

0:53:36 > 0:53:41We have three guest judges I think are perfectly placed

0:53:41 > 0:53:42to help us judge your food.

0:53:44 > 0:53:48Three previous finalists on Celebrity MasterChef.

0:53:51 > 0:53:52Andi Peters.

0:53:54 > 0:53:55Phil Vickery.

0:53:56 > 0:53:58And Janet Street-Porter.

0:54:00 > 0:54:02Three very, very good cooks.

0:54:03 > 0:54:05You're going to have to be at your best.

0:54:08 > 0:54:11Today you've got a big task

0:54:11 > 0:54:14because at the end of this two of you'll be going home.

0:54:15 > 0:54:17Three guest judges,

0:54:17 > 0:54:19two courses,

0:54:19 > 0:54:21one hour and 15 minutes,

0:54:21 > 0:54:23semifinal places up for grabs...

0:54:23 > 0:54:24Let's cook!

0:54:32 > 0:54:36Our three guest judges today are a powerhouse of criticism.

0:54:37 > 0:54:41They are not frightened at all of giving their opinion.

0:54:41 > 0:54:43They are formidable.

0:54:43 > 0:54:45Quite brutal, this round.

0:54:45 > 0:54:48If they don't get it right now, they go home.

0:54:52 > 0:54:54Oop, oop, oop!

0:54:55 > 0:54:56Hold the bowl.

0:54:58 > 0:54:59You worry me.

0:55:04 > 0:55:05Janet Street-Porter...

0:55:05 > 0:55:07Oh. My. Goodness.

0:55:08 > 0:55:09That's quite scary.

0:55:12 > 0:55:14She's brilliant. I respect her

0:55:14 > 0:55:16and she knows what she's talking about.

0:55:16 > 0:55:18But she doesn't hold back.

0:55:20 > 0:55:21Two courses, what are they?

0:55:21 > 0:55:25Pan-fried trout with a watercress, beetroot and new potato salad.

0:55:25 > 0:55:26And then for dessert,

0:55:26 > 0:55:29I'm doing a chocolate and banana cheesecake.

0:55:29 > 0:55:31Hang on. We've already had a go at cheesecake, haven't we?

0:55:31 > 0:55:33This is slightly different.

0:55:33 > 0:55:35I'm just going to crumble some chocolate digestives

0:55:35 > 0:55:37on a plate with banana, which we didn't have yesterday,

0:55:37 > 0:55:39and we didn't have a caramel sauce yesterday.

0:55:39 > 0:55:43- In that room there today is a man called Andi Peters...- Mm-hm.

0:55:43 > 0:55:45Who made for me probably the best ever cheesecake

0:55:45 > 0:55:46I've ever eaten in my life.

0:55:46 > 0:55:48I'm going to do it even better than Andi Peters.

0:55:48 > 0:55:50- That's exactly what you've got to say.- Yeah.

0:55:50 > 0:55:53- Emma, I think... You know what, I think your menu sounds ace.- Thanks.

0:55:53 > 0:55:55I don't understand why you're so nervous.

0:55:55 > 0:55:57It's the fear of you guys

0:55:57 > 0:56:00and them waiting because they want to be fed.

0:56:00 > 0:56:01- Thanks, Emma.- Thank you very much.

0:56:01 > 0:56:03See you later.

0:56:06 > 0:56:08Two courses from Emma.

0:56:08 > 0:56:09I love the sound of them.

0:56:09 > 0:56:13Trout, potatoes, bacon, watercress...

0:56:13 > 0:56:14wonderful combination,

0:56:14 > 0:56:16but as long as that trout is cooked beautifully.

0:56:16 > 0:56:18It needs only minutes in the pan,

0:56:18 > 0:56:19so it falls apart.

0:56:19 > 0:56:21You don't often hear me say this,

0:56:21 > 0:56:24but I'm actually not looking forward to that dessert.

0:56:24 > 0:56:26The cheesecake is a sweet thing.

0:56:26 > 0:56:28Bananas are extra sweet

0:56:28 > 0:56:30and then you've got caramel sauce on top of that.

0:56:30 > 0:56:32That seems to me like sweet, on sweet, on sweet.

0:56:32 > 0:56:34You've changed.

0:56:41 > 0:56:44Cooking for a place in the semifinals today...

0:56:44 > 0:56:47it's a tall order. It's a big ask.

0:56:49 > 0:56:52I came here to win. I came here to progress.

0:56:52 > 0:56:55I hope that I'm not going to fall at this hurdle.

0:56:58 > 0:57:01JB, it doesn't look to me

0:57:01 > 0:57:02like you're going to make a dessert.

0:57:02 > 0:57:04No, I'm not.

0:57:04 > 0:57:06What are you going to do, then?

0:57:06 > 0:57:08I'm going to do a starter, which is going to be

0:57:08 > 0:57:11a basil and buffalo mozzarella tower.

0:57:11 > 0:57:14With a little bit of filo pastry,

0:57:14 > 0:57:16which is all going to be wrapped up and enveloped in.

0:57:16 > 0:57:19And then I'm going to do pan-fried sea bass with chilli and ginger

0:57:19 > 0:57:21and a vegetable stir-fry.

0:57:21 > 0:57:24This is a far departure, JB, from your style, isn't it?

0:57:24 > 0:57:25No, this is my style.

0:57:25 > 0:57:28I must admit, I don't do a lot of vegetarian starters.

0:57:28 > 0:57:30I wanted to stretch myself a little bit

0:57:30 > 0:57:32and with the sea bass, I love seafood,

0:57:32 > 0:57:33so this is everything that I am.

0:57:33 > 0:57:36We're at a stage of the competition where I feel as though

0:57:36 > 0:57:38we should have gotten the mistakes out of the way

0:57:38 > 0:57:41and to be able to deliver something that's top quality.

0:57:41 > 0:57:43Even though you're smiling, you look pretty focused to me, sir.

0:57:43 > 0:57:45I really want to get this right.

0:57:45 > 0:57:46So, I'm just head down

0:57:46 > 0:57:49and hoping to get everything in the right order.

0:57:49 > 0:57:51- JB, good luck.- Thank you very much, guys.

0:57:56 > 0:57:57JB is pushing to impress,

0:57:57 > 0:58:00so he's come up with something very, very different

0:58:00 > 0:58:03and that's that tomato, basil and mozzarella stack

0:58:03 > 0:58:05covered in filo.

0:58:05 > 0:58:07My concern is those tomatoes.

0:58:07 > 0:58:09The water is going to leech out

0:58:09 > 0:58:13and we're going to have a wet, soggy cheese and tomato pie.

0:58:15 > 0:58:19The main course with the sea bass, the ginger and the spring onions...

0:58:19 > 0:58:21It could be something truly delicious.

0:58:24 > 0:58:26You've had 30 minutes.

0:58:29 > 0:58:32So, today I'm cooking for a place in the semifinals.

0:58:32 > 0:58:34When I think about that,

0:58:34 > 0:58:38my stomach does a tiny little flip.

0:58:38 > 0:58:39I really want to do myself proud.

0:58:39 > 0:58:42The foot is definitely on the accelerator.

0:58:45 > 0:58:46Amanda, what are you cooking?

0:58:46 > 0:58:50I am doing smoked haddock on top of buttered spinach

0:58:50 > 0:58:52on top of pomme puree

0:58:52 > 0:58:57with a cream chive sauce with some pancetta.

0:58:57 > 0:58:58And dessert is?

0:58:58 > 0:59:02Tarte tatin with creme anglaise.

0:59:02 > 0:59:03Why these two dishes?

0:59:03 > 0:59:06Because I think they're...

0:59:06 > 0:59:09kind of ultimate, lovely comfort food.

0:59:09 > 0:59:11They're tasty and full of goodness.

0:59:11 > 0:59:13You are showing a fair bit

0:59:13 > 0:59:15- of ambition here, my friend, aren't you?- Yes.

0:59:15 > 0:59:18Have you worked out your timings on these two dishes?

0:59:18 > 0:59:20Yeah...

0:59:20 > 0:59:23- You haven't, have you?- Yeah, I have! I have! Absolutely, I have!

0:59:23 > 0:59:25- Is it doable?- Yes.

0:59:25 > 0:59:26As long as I keep going.

0:59:26 > 0:59:28Why are you pushing yourself like this?

0:59:28 > 0:59:30Well, because it could be my last day

0:59:30 > 0:59:32and I want to go out on a bang!

0:59:36 > 0:59:38Amanda's ambition is brilliant.

0:59:38 > 0:59:42Smoked haddock served with mashed potato and creamed spinach.

0:59:42 > 0:59:45In my opinion, beautiful as long as the seasoning is right,

0:59:45 > 0:59:46as long as the mash is good,

0:59:46 > 0:59:49as long as that spinach isn't watery, we're fine.

0:59:50 > 0:59:53For the dessert, tarte tatin served with creme anglaise.

0:59:53 > 0:59:55We know it can go wrong...

0:59:55 > 0:59:57Soggy pastry, the apples go mushy,

0:59:57 > 1:00:00the custard not thick enough, but I believe in Amanda.

1:00:00 > 1:00:03Bring it on, Amanda! Go for it! Go for it! Go for it!

1:00:09 > 1:00:12I'm really excited about cooking for a place in the semifinal.

1:00:13 > 1:00:16I'm not going to lie, I do want to go through.

1:00:16 > 1:00:19I'd be absolutely gutted if it doesn't happen today.

1:00:21 > 1:00:24It could go really, really well for me or it could go really,

1:00:24 > 1:00:26really wrong.

1:00:26 > 1:00:29What are you making for us, Alison?

1:00:29 > 1:00:32We're going to go for an ackee and saltfish prawn cocktail

1:00:32 > 1:00:36and a lamb curry with rice and peas and some plantain on the side.

1:00:36 > 1:00:39So this prawn cocktail's been inspired by your journey so far?

1:00:39 > 1:00:43Yeah, it's inspired by the fact that I had raw prawns.

1:00:43 > 1:00:45Normally I just have ackee and saltfish, I just thought,

1:00:45 > 1:00:49I reckon prawns would work, if you threw a few prawns in there.

1:00:49 > 1:00:52Are you going to boil the prawns or try to fry them again in vinegar?

1:00:52 > 1:00:54No, I'm boiling them!

1:00:54 > 1:00:56- Now listen, we know you do flavour. - Yeah.

1:00:56 > 1:01:01But your food sometimes needs a bit of, you know, tidying up.

1:01:01 > 1:01:03I'm going to try my best to give you a bit of finesse today.

1:01:03 > 1:01:06It's going to taste good, definitely, but the finesse side,

1:01:06 > 1:01:09- I'm going to try my best.- Do you want to stay in this competition?

1:01:09 > 1:01:12Anybody who says they don't want to stay in this competition, they're lying.

1:01:12 > 1:01:15- Thanks, Alison, good luck.- Thank you.

1:01:18 > 1:01:23I'm intrigued by Alison's menu but I've got my reservations as well.

1:01:23 > 1:01:26Ackee is a fruit which comes from the Caribbean.

1:01:26 > 1:01:28Then there's saltfish, you break it down after you've cooked it

1:01:28 > 1:01:31and mix the two together, it's a Caribbean classic.

1:01:33 > 1:01:36Partnered with prawns as a prawn cocktail, I really don't know about that.

1:01:38 > 1:01:42A lamb curry, that's great, but that lamb's got to be really soft.

1:01:42 > 1:01:46The flavours and textures have got to be absolutely perfect

1:01:46 > 1:01:49because it's not going to be the most stylish of dishes.

1:01:52 > 1:01:57You know you've got 20 minutes left. Just 20 minutes.

1:02:12 > 1:02:16Today is the opportunity for contestants to show

1:02:16 > 1:02:18what they can do with their food.

1:02:20 > 1:02:24I'm excited, I'm really looking forward to some good food.

1:02:29 > 1:02:32I'm not here to cut some slack for undercooked food.

1:02:32 > 1:02:35It's got to be right. If it's not right, don't serve it.

1:02:45 > 1:02:49Today, I'm going to take into account the fact they're nervous.

1:02:52 > 1:02:54But I never go soft.

1:02:55 > 1:02:59There's things I don't like and I don't mince my words, do I?

1:03:08 > 1:03:10You've still got ten minutes, Emma.

1:03:12 > 1:03:16Emma's main is pan-fried trout with watercress and beetroot salad

1:03:16 > 1:03:18and new potatoes.

1:03:18 > 1:03:21I'm not a big fan of hot and cold unless it's with desserts, so we'll see.

1:03:21 > 1:03:25You said that to me about hot and cold on the same plate, what's your problem?

1:03:25 > 1:03:26THEY LAUGH

1:03:28 > 1:03:31Last three minutes.

1:03:34 > 1:03:36- Are you done? - I'm ready.- Off you go.

1:03:40 > 1:03:41This is scary.

1:03:43 > 1:03:45Hello.

1:03:52 > 1:03:56Today, you have pan-fried trout with a watercress,

1:03:56 > 1:03:58new potato and beetroot salad.

1:03:58 > 1:04:00- Enjoy.- Thank you.- Thank you.

1:04:09 > 1:04:13Presentation - love the contrast of colours,

1:04:13 > 1:04:15the beetroot and the pancetta against the green,

1:04:15 > 1:04:20the fish looks a little lonely, but actually, to look at, it's OK.

1:04:21 > 1:04:24- JANET:- That isn't cooking, that's just an assembly of ingredients.

1:04:30 > 1:04:34The fish is nice, I like the taste of the pancetta,

1:04:34 > 1:04:37the watercress is nice, I would like some kind of dressing

1:04:37 > 1:04:39to bring that together.

1:04:39 > 1:04:42For me, it doesn't work - the flavours don't work.

1:04:42 > 1:04:45There's too much going on on this side of the plate and then you go

1:04:45 > 1:04:48to this side of the plate and there is literally a piece of fried fish,

1:04:48 > 1:04:51and actually, the skin is quite soggy.

1:04:51 > 1:04:54So it doesn't work for me at all, not in the slightest.

1:04:54 > 1:04:57She doesn't really understand about eating,

1:04:57 > 1:04:59that everything on the plate has to work together.

1:05:04 > 1:05:06There's some good flavours.

1:05:06 > 1:05:09The issue with this dish is that one side of it is absolute elegance,

1:05:09 > 1:05:10that piece of trout,

1:05:10 > 1:05:14the other side's a bit clumpy. It doesn't really work as a pair.

1:05:14 > 1:05:18It is a pleasant dish but it's not earth-shattering.

1:05:18 > 1:05:22I can't help but feel, in the time we gave her,

1:05:22 > 1:05:24she could have attempted a little bit more.

1:05:28 > 1:05:31You've got 15 minutes for that dessert to be done, Emma, please.

1:05:34 > 1:05:38Emma's dessert, chocolate banoffee cheesecake.

1:05:38 > 1:05:39Still a bit dull.

1:05:41 > 1:05:43I cannot disagree with you more.

1:05:44 > 1:05:48I love chocolate, I love banoffee, I love cheesecake.

1:05:50 > 1:05:52I would order that every day of the week.

1:05:53 > 1:05:56Come on, let's go. Minute left.

1:06:03 > 1:06:06- Good job. Thanks, Emma, off you go.- Thank you.

1:06:15 > 1:06:20- We've got a chocolate banoffee cheesecake.- Thank you.- Thank you.

1:06:27 > 1:06:30It could taste nice, but my God, it looks awful.

1:06:30 > 1:06:33This is like a road accident.

1:06:33 > 1:06:37I am going to judge this on taste alone.

1:06:37 > 1:06:39There speaks a true diplomat.

1:06:50 > 1:06:53This, I was really looking forward to.

1:06:53 > 1:06:56Unfortunately, the way it's been deconstructed, the best bit

1:06:56 > 1:07:01of this dish is in the base, which I'm afraid is just crushed biscuit.

1:07:01 > 1:07:03That's not cooking.

1:07:03 > 1:07:06That's just like a jumble of ideas that don't go together.

1:07:06 > 1:07:10And quite honestly, if you can crush up a packet of biscuits

1:07:10 > 1:07:14and call it cooking... that's having a laugh!

1:07:14 > 1:07:18- The cheesecake itself does taste nice.- You're clutching at straws!

1:07:18 > 1:07:20You're just trying to be nice!

1:07:20 > 1:07:22I think the nicest thing about this is the cheesecake mix,

1:07:22 > 1:07:25it's got some vanilla in, so you get a real fragrance,

1:07:25 > 1:07:28but the rest of the dish... could stay at home.

1:07:33 > 1:07:37The banana and the caramel I think is too sweet for the whole thing.

1:07:37 > 1:07:41- But she got it out in time. - She may have got it done in time

1:07:41 > 1:07:45because she hasn't been ambitious and attempted a great deal.

1:07:52 > 1:07:54Yes!

1:07:54 > 1:07:58I think I may have impressed with the colour and presentation.

1:08:01 > 1:08:06I'm not sure about whether they like the taste of it!

1:08:06 > 1:08:10Which I suppose really is probably the most important thing. Yeah.

1:08:14 > 1:08:17JB's starter - tomato and mozzarella layers.

1:08:20 > 1:08:24I just hope he's trying to disguise a fantastic dish with some

1:08:24 > 1:08:26very simple wording.

1:08:26 > 1:08:29You're going to have to speed up a bit, you're running out of time.

1:08:29 > 1:08:30Oh!

1:08:31 > 1:08:34If you're in Italy, that would get you going.

1:08:34 > 1:08:37But as we're in London, I've not got a good feeling about that.

1:08:38 > 1:08:42- You've got 30 seconds, is that the last bit going on there?- Yes, it is.

1:08:42 > 1:08:45Good lad. On time.

1:08:52 > 1:08:53Hello, guys.

1:08:56 > 1:09:01- Hello, guys. This is a tomato and mozzarella layer.- Thank you.- Enjoy.

1:09:07 > 1:09:11Fantastic presentation - it looks sharp, it looks clean.

1:09:11 > 1:09:13It looks really good. I'm impressed.

1:09:13 > 1:09:15My expectation level was zero -

1:09:15 > 1:09:19he's come in and put something on the plate that's made me go "wow".

1:09:19 > 1:09:23I pray it tastes at least half decent.

1:09:32 > 1:09:33It's smoke and mirrors.

1:09:33 > 1:09:37It looked so promising and our fear of some sliced tomato

1:09:37 > 1:09:39and some sliced mozzarella,

1:09:39 > 1:09:42all he did was hid it inside some filo pastry!

1:09:42 > 1:09:45I actually don't mind it.

1:09:45 > 1:09:47I quite like the sauce, the little reduction.

1:09:47 > 1:09:50The filo pastry is only crispy on the outside

1:09:50 > 1:09:53and the bottom is really a bit soggy.

1:09:53 > 1:09:56It's got the texture of a kind of warm flannel.

1:09:59 > 1:10:02Can we just have a look at this bottom?

1:10:02 > 1:10:03Yeah.

1:10:03 > 1:10:05It's better than I thought it was going to be. Still a bit soggy.

1:10:08 > 1:10:10Oh! Interesting!

1:10:17 > 1:10:20That is ghastly.

1:10:20 > 1:10:24That is a soggy, salty, undercooked mess.

1:10:24 > 1:10:25But you know what?

1:10:25 > 1:10:29It's a shame, really, because the ingredients were absolutely right

1:10:29 > 1:10:31but the preparation is completely wrong.

1:10:35 > 1:10:39Are those fillets going to be served whole or are you breaking them up

1:10:39 > 1:10:42- in the stir-fry? - They're going to be served whole.

1:10:46 > 1:10:50JB's main - chilli and ginger sea bass with stir-fried vegetables.

1:10:50 > 1:10:54I hope the chilli and ginger don't overpower,

1:10:54 > 1:10:57because the sea bass is such a delicate, beautiful fish.

1:10:59 > 1:11:03I worry about stir-fried vegetables, that they'll be a bit oily.

1:11:09 > 1:11:11- Right, you ready to go, mate?- Yeah.

1:11:21 > 1:11:24OK, guys, here you have pan-fried sea bass with chilli

1:11:24 > 1:11:27- and ginger and a vegetable stir-fry. - Thank you.

1:11:34 > 1:11:36HE EXHALES

1:11:44 > 1:11:47The fish has a good flavour,

1:11:47 > 1:11:51but the skin should have been seared so it was crispy.

1:11:51 > 1:11:52The stir-fry is fine,

1:11:52 > 1:11:56although I'm not a big fan of huge lumps of chilli like that.

1:11:56 > 1:11:58But it's got a quite decent flavour.

1:11:58 > 1:12:01It's tasty. This is definitely tasty.

1:12:01 > 1:12:04For me, my favourite dish so far.

1:12:04 > 1:12:09Yes, we've got issues with the fish skin but, as far as taste,

1:12:09 > 1:12:14seasoning, flavours, the fish is beautifully cooked.

1:12:14 > 1:12:15Well done!

1:12:20 > 1:12:25Very well cooked piece of lovely, soft, flaky sea bass.

1:12:25 > 1:12:27I like the flavours, I like the textures.

1:12:27 > 1:12:31I'd happily eat it all. I'd just like it to be a little prettier.

1:12:31 > 1:12:35Actually, I think that delivers on all fronts - on texture,

1:12:35 > 1:12:37on flavour and on composition.

1:12:42 > 1:12:43Ahhh...

1:12:43 > 1:12:47I did stretch myself, I did push myself. I'm proud of my effort.

1:12:49 > 1:12:51I think I did well today.

1:13:03 > 1:13:07Amanda is doing smoked haddock with pancetta,

1:13:07 > 1:13:10pomme puree, ie, mashed potatoes.

1:13:14 > 1:13:17With buttered spinach and a cream and chives sauce.

1:13:19 > 1:13:23That's someone who is using cream and butter in all the ingredients.

1:13:23 > 1:13:27Send for a doctor, cos that is a heart attack combination.

1:13:29 > 1:13:32You've got just two minutes.

1:13:32 > 1:13:36- Go! Go, go, go! You're ready! Go!- OK!

1:13:39 > 1:13:41- Hello! - ALL: Hi!

1:13:46 > 1:13:51I've just cooked for you some smoked haddock in a cream

1:13:51 > 1:13:55chive sauce, with some buttered spinach, pomme puree,

1:13:55 > 1:13:59finished off with some rather crispy pancetta.

1:13:59 > 1:14:01- ALL: Thank you. - Thank you.

1:14:07 > 1:14:10The bits of green do spring out, which is nice.

1:14:10 > 1:14:13But it does look a bit anaemic, and I'm telling you now,

1:14:13 > 1:14:16that's not a pomme puree, it's lumpy mashed potato.

1:14:16 > 1:14:19I'm telling you, I'm glad it's not pomme puree

1:14:19 > 1:14:22because I love mashed potato.

1:14:28 > 1:14:34The fish is really, um, perfectly well cooked. The spinach is fine.

1:14:34 > 1:14:36I'm not sure why the peas are here,

1:14:36 > 1:14:41but my main complaint on the dish is the amount of lumpy potato.

1:14:41 > 1:14:46That is the equivalent of the Empire State Building.

1:14:46 > 1:14:51All that might be OK if the sauce was more robust,

1:14:51 > 1:14:54but the sauce is strangely watery.

1:14:54 > 1:14:57Because of the smoked haddock, you get a good burst of flavour but,

1:14:57 > 1:14:59actually, it's all just a bit wet.

1:14:59 > 1:15:02The concept of the dish is really good.

1:15:02 > 1:15:05There are a couple of problems with the cooking,

1:15:05 > 1:15:07but I really like the dish.

1:15:11 > 1:15:14Everything on this plate from Amanda is really well cooked.

1:15:14 > 1:15:16The whole thing needs a good amount of seasoning.

1:15:16 > 1:15:20Lots of good flavours, great fish, beautiful creamy mashed potato,

1:15:20 > 1:15:22but the sauce is a bit watery.

1:15:25 > 1:15:27- You've got 15 minutes before that dessert!- Yes!

1:15:29 > 1:15:33Amanda's dessert is apple tarte tatin with creme anglaise,

1:15:33 > 1:15:35which is posh custard.

1:15:37 > 1:15:39- You've got three minutes, Amanda. - OK.

1:15:41 > 1:15:46If it ends up just being apples on soggy pastry and a split cream...

1:15:46 > 1:15:47not so good.

1:16:06 > 1:16:08- Well done, Amanda.- Thank you.

1:16:18 > 1:16:22So, now for your pudding. It is tarte tatin with creme anglaise.

1:16:22 > 1:16:24Thank you.

1:16:29 > 1:16:32The apples don't look caramelised enough but, because of the

1:16:32 > 1:16:34creme anglaise, I'll forgive that

1:16:34 > 1:16:37because the two go really well together. It's like a nice apple pie.

1:16:44 > 1:16:46That tastes really nice.

1:16:46 > 1:16:48Mm.

1:16:48 > 1:16:50I quite like this tart. It's cooked fine.

1:16:50 > 1:16:53I just wish there was a bit more pastry, in a funny way.

1:16:53 > 1:16:56The apple is a little bit soggy,

1:16:56 > 1:16:58so what you've got is a delicious apple tart

1:16:58 > 1:17:00but it's not a tarte tatin.

1:17:00 > 1:17:02It's stewed apple...

1:17:03 > 1:17:05..on a bit of pastry...

1:17:05 > 1:17:08..with creme anglaise, which is really close to custard.

1:17:08 > 1:17:10- Do you like it? - I think it's delicious.

1:17:12 > 1:17:13I love it!

1:17:17 > 1:17:20It's not really a tarte tatin because it has no caramel.

1:17:20 > 1:17:24But as an upside-down apple tart and custard, it's a good job.

1:17:24 > 1:17:26Good girl, Amanda. I'm proud of her.

1:17:29 > 1:17:30SHE EXHALES

1:17:36 > 1:17:37SHE LAUGHS

1:17:39 > 1:17:41Phew!

1:17:41 > 1:17:43Got it all done.

1:17:43 > 1:17:47Maybe a bit messier than I thought it might be but, hey...

1:17:48 > 1:17:50..I got it all done.

1:17:54 > 1:17:57SHE LAUGHS

1:17:57 > 1:17:58That was disgusting!

1:18:00 > 1:18:04- Three minutes, love.- Thanks, Greg. - Are you going to be all right?

1:18:04 > 1:18:05Yep. Let's do it.

1:18:09 > 1:18:12Anderson's starter is ackee and saltfish prawn cocktail.

1:18:12 > 1:18:15I'm interested to see what it is. I've no idea. I know the flavours.

1:18:15 > 1:18:18I've no idea what she's done with them.

1:18:18 > 1:18:2160 seconds on the clock.

1:18:25 > 1:18:28- Are we ready to go? - Yeah.- Off you go, mate.

1:18:32 > 1:18:35- I'm not sure about that dish at all. - Wow.

1:18:36 > 1:18:38You taste first.

1:18:38 > 1:18:40- Hello, guys! - ALL: Hello.

1:18:40 > 1:18:43- How're you doing? - Very well, thank you.

1:18:47 > 1:18:50What you've got in front of you is ackee and saltfish prawn cocktail.

1:18:50 > 1:18:53- Enjoy! - ALL: Thank you!

1:18:58 > 1:19:00HE EXHALES

1:19:00 > 1:19:04It's a bit of a weird combo.

1:19:04 > 1:19:08I'm a bit speechless. And that doesn't happen very often!

1:19:08 > 1:19:10It doesn't look very appetising

1:19:10 > 1:19:12because ackee does have a kind of scrambled egg look,

1:19:12 > 1:19:14so it looks like scrambled egg in lettuce

1:19:14 > 1:19:17with a prawn on top and a bit of bacon.

1:19:17 > 1:19:18This could be my breakfast.

1:19:29 > 1:19:31I'm quite enjoying the ackee.

1:19:31 > 1:19:35It's something I've not had before and it's got real depth of flavour.

1:19:35 > 1:19:38But with everything else which is going on

1:19:38 > 1:19:41and different combinations, it's not for me at all.

1:19:41 > 1:19:44I don't think she's cooked the ackee and the saltfish at all badly.

1:19:44 > 1:19:47Where's she's gone wrong is to take something that works

1:19:47 > 1:19:50and add jumbo prawns.

1:19:50 > 1:19:52They don't go with it at all.

1:19:52 > 1:19:54It literally looks like a mess.

1:19:54 > 1:19:58There's too many things in this cocktail glass.

1:19:59 > 1:20:04That's like...a radioactive swamp going on in there. Look.

1:20:04 > 1:20:06Oh, my God, what is that? Look.

1:20:06 > 1:20:08For crying out loud!

1:20:08 > 1:20:10It's pretty off-putting, isn't it?

1:20:10 > 1:20:12I've got to eat that!

1:20:18 > 1:20:20Actually, that's not bad.

1:20:20 > 1:20:23The salty fish, the sweet prawn, the crisp bacon...

1:20:23 > 1:20:26But the problem is it's all very slimy.

1:20:26 > 1:20:30The biggest problem you've got is that floating there in the bottom.

1:20:30 > 1:20:35Visually, it's a bit of a horror movie. But it doesn't taste too bad.

1:20:41 > 1:20:43- You've got 15 minutes before your curry.- OK.

1:20:46 > 1:20:48Alison's main, for me, is the most exciting,

1:20:48 > 1:20:51because it actually could have a lot of flavour.

1:20:53 > 1:20:57Jamaican lamb curry with rice and peas and fried plantain.

1:20:57 > 1:20:58I love plantain.

1:21:01 > 1:21:05Making a curry in an hour, a good curry, is hard to do.

1:21:06 > 1:21:07Last touches, please.

1:21:07 > 1:21:11- Final touches.- These have got to go.

1:21:11 > 1:21:13- I think I'm ready.- Good!

1:21:13 > 1:21:16Good, good, good, good! Just in the nick of time. Come on!

1:21:22 > 1:21:24Hi, guys. There you go?

1:21:27 > 1:21:31So, guys, what you've got here, you've got a Jamaican lamb curry

1:21:31 > 1:21:35with rice and peas and a little bit of plantain on the side as well.

1:21:35 > 1:21:37- So, enjoy. Bon appetit! - ALL: Thank you.

1:21:41 > 1:21:43I think it looks great.

1:21:43 > 1:21:46The tomatoes are absolutely unnecessary, but I love the fact

1:21:46 > 1:21:50that the rice is in a dome and the curry is in an inverted dome.

1:21:50 > 1:21:51I like what she's done there.

1:21:58 > 1:22:01The curry is full of flavour. The lamb is quite tough.

1:22:01 > 1:22:04I think that's because you're trying to cook lamb in an hour.

1:22:04 > 1:22:07I really, really like curry. I think it's really good.

1:22:07 > 1:22:11But it should have been cooked for longer and be slightly wetter.

1:22:11 > 1:22:15The plantain is delicious. I think the rice is a little bit overcooked.

1:22:15 > 1:22:18I don't actually particularly like the curry.

1:22:18 > 1:22:22I feel the heat but I don't get the layers of flavouring.

1:22:22 > 1:22:27What I feel is the heat on my tongue and in my mouth.

1:22:31 > 1:22:35She's tried to present it in a more modern way. I'm pleased about that.

1:22:35 > 1:22:38The curry itself I think could be a little bit more vibrant.

1:22:38 > 1:22:40The lamb is a little bit dry.

1:22:40 > 1:22:44- But it's OK. It's OK.- I'd like more of a punch in the curry.

1:22:44 > 1:22:46SHE SIGHS

1:22:46 > 1:22:47Oooh!

1:22:54 > 1:22:57I can't believe how quick that time went.

1:22:57 > 1:23:00I don't know why I made it so difficult for myself.

1:23:03 > 1:23:06That was definitely a tough challenge, without a doubt.

1:23:06 > 1:23:09But I think I got through it OK.

1:23:11 > 1:23:13I mean, I'm used to a day of ups and downs,

1:23:13 > 1:23:18but it's fair to say there's been a fair few downs and not many ups.

1:23:20 > 1:23:23But on a day like today, when the pressure is truly on,

1:23:23 > 1:23:25I understand why we had so many mistakes.

1:23:27 > 1:23:31I liked Amanda's dishes. I thought they were full of adventure.

1:23:31 > 1:23:35I think they showed a decent level of skill and ambition.

1:23:35 > 1:23:38Amanda did mashed potato, spinach with a sauce with smoked haddock.

1:23:38 > 1:23:41A tasty dish. Needed more seasoning.

1:23:41 > 1:23:42And then that upside-down apple tart.

1:23:42 > 1:23:46It wasn't a tarte tatin. Served with custard. It was OK.

1:23:46 > 1:23:49You and I agree that Amanda did the best job today, right?

1:23:49 > 1:23:53We are keeping Amanda in. Now we've got three other cooks to talk about.

1:23:53 > 1:23:55We need one more semifinalist.

1:23:56 > 1:24:00Emma did a decent trout dish with a bacon and beetroot

1:24:00 > 1:24:02and watercress salad.

1:24:02 > 1:24:03It wasn't offensive.

1:24:03 > 1:24:05The dessert was a really good concept

1:24:05 > 1:24:07but the delivery was the issue.

1:24:07 > 1:24:09Almost a cheesecake, not quite cheesecake.

1:24:09 > 1:24:14Yeah, OK, but...it didn't really show a lot of skill, did it?

1:24:14 > 1:24:15Or promise.

1:24:17 > 1:24:19I want to stay in this competition to cook and learn more.

1:24:21 > 1:24:23But it's ever so frightening!

1:24:23 > 1:24:26JB's starter wasn't very good at all.

1:24:26 > 1:24:30Heating tomato and mozzarella inside filo pastry is not going to work.

1:24:30 > 1:24:34But his fish, that piece of sea bass, was beautifully cooked

1:24:34 > 1:24:37and all those crispy vegetables. It was really refreshing.

1:24:37 > 1:24:38Nicely cooked, nice flavours.

1:24:38 > 1:24:43It's the most nerve-racking moment, waiting to hear who's going

1:24:43 > 1:24:45to go through and who's not going to go through.

1:24:45 > 1:24:47I feel really on edge.

1:24:47 > 1:24:50From Alison we had ackee and saltfish with the addition of some prawns,

1:24:50 > 1:24:54which, in its own way, was an interesting idea.

1:24:54 > 1:24:58The flavours were OK, but served in a glass and juice at the bottom

1:24:58 > 1:25:01of it, it wasn't the most attractive looking thing in the world.

1:25:01 > 1:25:04It looks like the contents of a washing-up bowl.

1:25:04 > 1:25:06As for the main course, the lamb curry was tasty enough.

1:25:06 > 1:25:09It could probably do with a bit more spice, a bit more pizzazz.

1:25:09 > 1:25:13Alison kind of trod a sort of middle ground.

1:25:13 > 1:25:17Some nice ideas, but maybe not the best execution.

1:25:23 > 1:25:27I've done what I can do. I can't give no more, to be honest with you.

1:25:27 > 1:25:28That is it today.

1:25:30 > 1:25:34I did my best. I hope it was good enough.

1:25:35 > 1:25:37We know a couple of them tripped up today.

1:25:37 > 1:25:40What we've got to decide is who deserves a second chance.

1:25:41 > 1:25:43Who can we throw a lifeline to?

1:25:59 > 1:26:00We've made our decision.

1:26:04 > 1:26:07The first person leaving us...

1:26:17 > 1:26:18..is Emma.

1:26:18 > 1:26:20- Thanks, Emma.- Thank you so much.

1:26:20 > 1:26:23It's been a wonderful experience. Good luck, guys.

1:26:35 > 1:26:37The second person leaving us...

1:26:44 > 1:26:45..is Alison.

1:26:45 > 1:26:48Thank you, Alison, very much. Thanks, love.

1:26:48 > 1:26:50Well done. You did great.

1:26:50 > 1:26:52Well done, Alison. Well done.

1:26:54 > 1:26:55Good luck!

1:27:01 > 1:27:06Absolutely devastated. What more can I say? I am really disappointed.

1:27:06 > 1:27:09But it's been brilliant. I've loved every minute.

1:27:11 > 1:27:13A mixture of emotions right now.

1:27:13 > 1:27:17A little bit upset, but I know I wasn't good enough.

1:27:22 > 1:27:25You can actually call yourself MasterChef semifinalists!

1:27:29 > 1:27:33I'm thrilled! Absolutely delighted. Chuffed.

1:27:35 > 1:27:38I'm so looking forward to being in the semifinals.

1:27:38 > 1:27:39I can't wait, actually.

1:27:41 > 1:27:44I'm over the moon. I can't stop smiling.

1:27:44 > 1:27:47I'm looking forward to the next stage of the competition,

1:27:47 > 1:27:49the semifinals. Bring it on!

1:27:49 > 1:27:51- Congratulations! - Thank you very much.

1:27:51 > 1:27:53- Well done!- Thank you.- Cheers!

1:27:55 > 1:27:57- Cheers!- To the semifinal!

1:27:57 > 1:28:03- Cheers! Well done.- To you, too. - I'm so pleased.- Over the moon.

1:28:04 > 1:28:06Next week...

1:28:06 > 1:28:09the pressure is on for five new celebrities.

1:28:09 > 1:28:12This is becoming a disaster!

1:28:13 > 1:28:15As far as the pizza is concerned,

1:28:15 > 1:28:17it's a pretty long way away from pizza.

1:28:21 > 1:28:24I'm worried she might bankrupt me today!

1:28:24 > 1:28:26I'm feeling like that - a bit streaky in the brain!