Episode 4 Celebrity MasterChef

Brand-new celebs in this kitchen.

We're about to find out whether they can cook.

The most daunting thing is John and Gregg. Ha-ha!

Some of them think they can cook.

Some of them know they can't cook.

Some of them are just...delusional.

I know I want to stay.

I don't want to go anywhere, to be honest with you.

All we want is just a little bit of promise.

A glimmer of hope.

I hope I'm coping with the pressure.

You can act, you can sing,

but can you cook?

This week, five celebrities have taken on the challenge

to become MasterChef champion.

Last night, Corrie's Ken Morley went home.

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

It's brilliant that I'm into the next round.

I'm the only boy left,

so I have to represent for the guys right now.

I really want to stay in MasterChef.

It's slightly like being on stage.

One minute you're absolutely frightened out of your skin

and then afterwards, you are sort of jumping for joy.

Now that I've got through,

I've got a feeling it's going to step up a gear.

I really do hope I can hold my nerve

and get right to the final.

I'm enjoying this so much, so I feel...

Yeah, I'll give it my absolute best shot

for however long I'm in it.

We've only got two semifinal places

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

It's been an uphill battle so far.

Now, they've got a mountain to climb.

Welcome back!

You did it! The first day.

You're all in one piece.

I have to be honest, it is now going to get tougher.

A fair bit tougher.

Today, first up...

a knowledge and skills test.

You're going to be doing it individually, one by one.

You want to go further in this competition...

you need skill and you need knowledge.

Off you go. We'll get you back in as soon as we can.

Oh, my God!

I feel sick.

THEY CHUCKLE

They'll be all right if they can just hold their nerve.

They look a little scared at the moment.

I just want something that I can eat.

I'm so nervous about this challenge

mainly because I don't like going into things

not knowing what I'm doing.

I'm a very prepared sort of person.

And I'm going to have to stand in front of Gregg and John

literally staring at me.

This is so nerve-racking!

I'm feeling...

what next?

First off we're going to ask them to identify the lettuces here

and the seafood over there.

And then we're going to ask them to make a classic prawn cocktail

and they'll have 12 minutes to do it in.

I've got four types of salad on here.

Oyster leaf.

Believe it or not, that actually, really does taste like an oyster.

Frisee, or curly endive.

Red chicory.

And dandelion.

You'll find that dandelion leaf in loads of salads

and it's really bitter. I mean, you'd know it if you tasted it.

One of the greatest things to eat with a piece of salad, seafood.

This big, prehistoric thing is a cuttlefish.

What about if they say squid?

Then they're wrong.

The wonderful razor clams.

Sea urchins.

These little tiny shells, they're winkles.

I expect our celeb contestants to get...

One, two, three, four plus...

I'll be really impressed.

Now, we're going to ask them to make us a prawn cocktail.

We're going to test their skills.

Everyone can make a prawn cocktail.

Not a good one, though.

12 minutes for a good prawn cocktail.

Off you go.

I'm starting with some water to cook the prawns.

You don't want to see fried prawns.

Absolutely not.

Drop them in.

Now, the dressing.

A classic Marie Rose or a spiced mayonnaise.

Mmm.

To begin the Marie Rose sauce,

tomato ketchup is combined with Worcestershire sauce and Tabasco,

along with cayenne pepper and lemon juice.

And then I add a tiny bit of cream for roundness.

So, now I add the mayonnaise.

And you have this lovely, pink Marie Rose sauce.

My prawns have come back up to the boil,

which means they're ready.

Straight out into ice water.

You need to take the veins out of them,

so they've got to be peeled.

I don't want to be served a load of unpeeled prawns.

I want those things properly cooked and peeled.

And now my lettuce.

I want some lovely outside leaves for garnish.

And the inside I need shredding.

Now to assemble the dish.

So, a little bit of our shredded lettuce in the bottom.

I want to layer it and see the detail.

Just that on the outside.

Yeah!

Looks like a little fantail there at the end.

A couple of lovely bits of our prawn in.

And then a couple of little sprinklings of thyme.

Some dressing.

A little sprinkling of cayenne pepper on top there.

And there you have it - prawn cocktail a la Torode.

That is a very beautiful thing.

That, mate, is a good prawn cocktail.

Crunch of the lettuce, really nice, soft, sweet prawn

and the sauce is magnificent.

I think they can do this and do this well.

Let's just hope all of our celebs cook the prawns.

Let's get them in.

First up is actor Amanda Burton.

After a poor start in the competition,

she went on to produce two standout dishes.

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

Yes!

Sorry. Oh, dear.

Ha-ha! Erm, excuse me.

Knowledge and skills test.

I think you can only really become skilled

when you fall flat on your face.

I'm quite prepared to fall flat on my face.

You've got two minutes to identify as many ingredients as you can.

Do you want to reveal your ingredients?

Guess I better had.

I don't like crustaceans.

The thought of eating things that you have to crack open...

Eugh!

Can't remember the name of it.

I'll have to leave it at that.

This, you called this an endive.

It's a frisee, otherwise known as curly endive. Well done.

Cos it's so sharp.

You identified that as a chicory. Quite right.

That's a red chicory.

Absolute correct, sea urchin.

Absolutely correct, a razor clam.

Almost correct, what you thought was squid.

-Cuttlefish!

-It's cuttlefish.

You got four right and you've got some knowledge.

You...you've shown me quite a bit.

Amanda, now the next bit.

In front of you,

you have all the ingredients to make a prawn cocktail.

-Ooh!

-You have 12 minutes.

-Mm.

-Off you go.

Right.

I am trying to figure out what to do with these prawns

because I'm not seeing an oil

or a butter or anything like that.

-Right.

-And I can't think of what to cook them in.

If you had had all the stuff you wanted here,

-how would you have cooked them?

-Oil and lemon.

-What, fried them, you mean?

-Mm-hm.

Are there any other ways of cooking them other than frying them?

-Barbecue them?

-Come on, you're running out of time.

Standing on them? I don't know.

-What have you got to cook them in?

-OK.

-It can go in the oven.

-No.

-No... Oh!

Come on. Let's just get a move on.

-Try to think of a way. Let's go!

-Erm...

-I could boil them.

-Aah!

Eureka!

Right. Come on. You're running out of time, you.

Quick, quick, quick!

-KETCHUP SQIRTS

-Ooh, sorry.

It's a rather unpleasant noise.

You're halfway. You've got six minutes left.

SHE LAUGHS

Are you done?

I think I am. As best as I can.

Those prawns...we have to eat them,

so they need to be peeled.

Oh, I'm so... I am just so mortified.

Putting a hot, unpeeled prawn

on top of your Marie Rose sauce...

-I know.

-It's cooking the cream.

Congealed it. I know.

Marie Rose sauce is made with mayonnaise

and a little bit of cream. You've just used straight cream.

-No mayonnaise at all.

-What can I say? I've... Erm...

I've got to say I think it's case of the nerves, Amanda.

I think you can cook.

Your sauce actually tastes good even though it's just made with cream.

And I'm really pleased, you tasted your sauce.

Actually, your prawns are cooked.

Mm!

Lovely, crunchy, sweet prawns.

Served with double cream and Tabasco.

It could catch on.

Amanda, thank you very much.

-Thank you.

-Thank you.

She tasted her Marie Rose sauce as she was making it.

Which she made it out of double cream.

She boiled her prawns.

Which she didn't peel.

I am encouraged by what Amanda has done.

Great.

Good.

SHE SIGHS AND GIGGLES

I don't think really I demonstrated a lot of skill and knowledge.

I could make a Marie Rose sauce in my head,

but I made it with cream.

It's not really skilful or knowledgeable.

Up next is television presenter Alison Hammond.

In the first round, she impressed with flavours,

but struggled with her portioning.

You have got a bit of a size issue.

I knew I should've use the bigger one.

I have two burgers and I thought...

I'm going to give you the little one...

And you ate the big one?

I'm feeling very apprehensive about this one-on-one business.

They're going be watching everything that I'm doing,

so it's very, very nerve-racking.

I'm nervous.

So, first of all, underneath this sackcloth are some ingredients.

You've got two minutes to identify as many ingredients as you can.

Oh, my goodness!

Awful! Sorry.

My skills and my knowledge are not that great.

I only know what I know.

I've never seen this in my life, man.

I'm not really that great on the seafood front.

I'm not really a massive fan of fish.

I like fish and chips.

Oh, I'm just really stuck.

You've got 30 seconds left to write down

the name of four different salads.

I've never tried these in my life.

You have no idea what any of these four are?

-Erm... No.

-OK.

Your time's up, Alison.

-OK.

-Messed that up, didn't I?

You have managed to successfully...

not identify any of them.

-SHE LAUGHS

-Is that not a squid?

No.

I messed up. So sorry.

I've seen worse.

-Well, I didn't know anything, did I?

-How could it be worse?

How can it be worse than not knowing anything?

It's like...

It's the biggest shame of going.

We've had people that didn't know anything and burned themselves.

All right. Alison, there on that board

are all the ingredients to make us a prawn cocktail.

12 minutes, mate.

Off you go.

Thank you.

I think I'm going to start with my sauce.

A bit of ketchup cos I know that ingredient very well.

Mayo.

It's so nerve-racking you being there.

Well... You're doing all right, actually.

I'm not going to add any Tabasco.

I'm going to take all this off.

You're halfway, mate, so you've got six minutes left.

We got any...erm...oil or anything?

-No.

-OK.

OK. Let me think.

I'm one to put a little bit of this in.

Oh, they look beautiful.

You've got three...three minutes left, Alison.

I'm sorry if it's a bit messy.

Don't worry.

You've got two minutes to go.

SHE LAUGHS

-Are you done?

-I'm done.

That's my prawn cocktail.

I hope you like it.

Oh! That was awful!

-To make this properly, you boil the prawns.

-Oh, man.

You tried to fry them.

-You were looking around for some oil to fry them.

-Yeah.

-You ended up frying them in Worcester sauce.

-Yeah.

Do you know what really is missing here, though?

Some chopped up lettuce to make the bed of this.

Right. OK.

I want to cut it open and see if it's cooked.

You see? They're not.

Oh, no?

-Not quite cooked all the way.

-Ay, yai, yai!

Sorry.

Do you know what? Your sauce is really good.

I like your sauce

because it's really powerful.

It's strong, got lots of spice in it.

That sauce is lovely.

Unfortunately, your prawns are raw.

Thanks, Alison.

Off you go.

I tell you, John, that's...that's not good

and she knows it.

Wow, I completely messed that up.

I didn't know any of the ingredients.

The prawns were raw.

The only saving grace was my sauce.

I will never think of frying prawns

in Worcester sauce ever again.

Next is JB Gill, former member of boy band JLS.

Yesterday, although he made a few mistakes...

I'm nervous of that now.

Look, it's still raw in the middle.

..his food really impressed.

I think the whole thing is magic.

-Thank you.

-Really fantastic.

OK, JB, apron on, please.

Even though I'm through to the next round

and despite the fact that there must be something in my cooking that has

passed a few tests already,

I still think there's a lot to prove.

You have two minutes.

Reveal your ingredients.

My skill and my knowledge,

I would say, is limited.

So, I don't know how I'm going to do in a knowledge and skills test,

but we'll find out.

You've had a minute. You've got one minute left.

OK. You done?

Yes.

Well, at least you give it a go.

I'm pleased about that.

You...you got one right.

Sea urchin.

JB, 12 minutes, prawn cocktail, please.

Let's cook.

Do you normally cook with prawns, JB?

Yeah, I do. I enjoy cooking prawns, actually.

I love cooking.

I really, really enjoy being hands-on in the kitchen.

I like to experiment, not in a bad way,

cos I know kind of what I'm doing,

but I do like to just see what happens.

You're halfway.

So, you've never made a prawn cocktail before?

Never made a prawn cocktail, no.

-Until now.

-Until now.

Five minutes.

You've got three minutes left.

Last minute. So, finish this off, please.

-You finished?

-Yes, I've finished.

Good job.

When you do the prawns for a prawn cocktail,

you boil them in their shell.

-OK...

-And then you cool them down and you peel them afterwards.

I love the way you prepped the prawns, though.

You know, if you're going to fry them to make a stir-fry or something,

-it was absolutely brilliant.

-OK.

Beautiful presentation,

but inside the middle of that needs to be some chopped up lettuce.

Let's hope these are cooked.

They're just done, JB.

Just done.

Well done, you.

Your prawns are nicely cooked.

They're not cooked how we expected you to cook them,

but they're cooked.

Your sauce is nice and tangy,

although it's a little thin.

A little runny, but that's not bad.

This is a nervy round.

I'm with Gregg. I agree with Gregg.

I think your sauce is a little bit thin. And I like the way you work.

You're methodical, you're clean, you're interested.

You know, you want to achieve something and as a result,

it's something really tasty. Nice fiery dressing.

Crispy, salty prawns. Really good.

-You learnt some stuff today?

-Absolutely.

I now know to boil prawns as well,

as opposed to just frying them.

Thank you very much, indeed. Off you go.

I didn't show them much knowledge, if I'm honest.

But they said the prawns were cooked, which is always good.

It seems to have passed the taste test at least.

And I've learned a few new things, which is brilliant.

Finally, it's actor Emma Barton.

Yesterday, she only just made it through

after she failed to deliver.

Not a fondant I've ever seen, Emma.

I'm sure it isn't.

Wow...

It's a funny feeling that I have.

I feel really determined.

I really feel focused. I really want to do well.

But at the same time, I'm not going to lie, I am petrified.

You've got two minutes, Emma.

Reveal your ingredients.

SHE LAUGHS

John and Gregg said they wanted to see skill.

They wanted to see knowledge.

I don't know if I've got that.

I'd like to think I do.

Just don't want to look a bit of an idiot.

It's like going in for an exam and...and not done any revision

because you don't know what the exam is. It's like...

I should know these things.

It's really quite embarrassing.

You've got about 45 seconds left.

OK.

Do you want the good news or the bad news?

Oh, give me the bad, please, John.

-I'll give you good news first.

-Oh, thank you.

Good news is you got one right.

One! No way!

-Is that the winkles?

-Yeah.

Very good.

We have tested your knowledge.

Now I want to test your skill.

You made a prawn cocktail before, Emma?

No, John.

You eaten a prawn cocktail before, Emma?

No, John.

You've never eaten prawn cocktail?

I love prawns, but I've never had a prawn cocktail.

-You know what it looks like?

-Yes.

OK, it's a good place to start.

Right. 12 minutes. Go!

OK.

I would have liked a pan.

Like a frying pan. Erm...

I wonder if I could cook them with the oil...

-What oil?

-Oh, vinegar.

I get such a buzz out of doing this.

It's just controlling the nerve.

This is all wrong. I don't know.

I've never cooked prawns.

I think I'm just going to leave it plain like that.

-Hmm...

-You're halfway,

which means you've still got six minutes.

But I don't know if that's a good idea

to put hot straight onto the cold, but...

-Trust your instincts.

-Yeah.

Just going to do it.

You've got two minutes.

Oh, my goodness!

-All done?

-All done.

Emma, what other ways are there of cooking things in a saucepan?

Think of potatoes.

Mash?

Yeah, we wanted you to mash the prawns. That's right(!)

What about boiling them?

Oh, my goodness!

What an idiot! What an idiot!

I like the way you tossed them in the sauce.

I think it's not a bad idea at all.

And I like the fact you got shredded lettuce under there.

I just hope they're cooked.

That one doesn't look like it is.

Mine's raw.

Your lettuce, although raw as well,

is edible.

-I wish you had put something extra into the Marie Rose sauce.

-Yeah.

I wish you had tanged it or spiced it up a little bit.

You cooled the prawns down, you peeled them,

you chopped the lettuce up,

but cooking the prawns in vinegar

is something I've never seen before.

I think you're very nervous still in this competition.

You will pick it up,

but you've got to trust your instincts a bit.

You can do this.

Thanks, Emma.

-She chopped the lettuce up.

-Brilliant!

-She's the only one.

-And cooled the prawns.

Quite what the point of cooling a prawn

that wasn't even cooked yet was, I have no idea.

She'd be better off keeping it hot.

God, I just feel such a wally.

"What other way, Emma, can you cook in a saucepan? Think potatoes."

I said, "Mash."

I thought it was a quiz.

That was a very nervous round and I'm not surprised.

I don't know who's more nervous, them or me.

The person that impressed me the most was Amanda.

She worked out that she had to boil the prawns.

She tasted the sauce as she was making it.

And actually, for me,

she was the pick of the crop.

Isn't that funny...

because for me that is completely the other way around.

Because she didn't peel the prawns.

She served it on a sauce made of cream

and that was it, not with any mayonnaise in it.

And we got hot prawns on top of cream.

So, you couldn't actually eat it.

So, who's your best performer?

If there was a dish today that you could actually eat,

it was JB's.

Making the prawn cocktail was only half of the test,

that was the skills test.

There was also a knowledge test

and Amanda did far better than anybody else.

I totally agree with you. I think Amanda's knowledge is great.

I'm now worried for Alison.

She couldn't identify one single ingredient

and she really didn't know how to make a prawn cocktail.

Emma could only identify one ingredient.

I tell you what, from one extreme to the other,

the stress of cooking on your own for you and I

to the massive stress of cooking mass catering.

Alison, Amanda, JB and Emma are travelling across London

to face their most daunting outside challenge yet.

I'm a little bit apprehensive.

Not sure where we're going to be going to today.

A little bit nerve-racking.

I've got a feeling that there's going to be

a lot of cooking involved.

Erm... I'm looking forward to it.

I'm liking being challenged.

Welcome to West Ham Bus Garage.

London buses transport 6.5 million Londoners every day.

And along with the Tube

that makes them the backbone

of the transport hub in London.

Today, you are preparing lunch

for 100 drivers and service people here at the bus station.

Today you're going to have to work hard.

And you're going to work as teams.

First team, JB and Emma.

Second team, Alison and Amanda.

I cannot stress enough how important it is you're on time.

Think about the bus timetable.

Think about the logistics of this garage and what's going to happen.

You run late, you jeopardize the bus service running late.

Lunch is at one o'clock.

Ladies and gentlemen, off you go.

So far in this competition, they've cooked for us one plate of food,

but today it's all about volume.

Nothing they've ever done before

will have prepared them for a challenge this big.

And they have got to work together in a team.

They have to.

The celebrities will be working under head chef Stan Worthington.

Hello. Good morning. How are you?

We've got a larder full of ingredients

and I'd like you to choose your menus.

You've got five minutes to do so.

We've got two and a bit hours to get this prepared.

Let's get cracking.

-ALL:

-Yes, Chef.

The larder includes...

diced beef,

minced beef,

minced lamb,

chicken breasts,

a range of fruit and vegetables,

pasta, rice

and a selection of herbs and spices.

I really love improvising.

I'm just going to see what I can come up with

and just hope for the best.

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

and 50 portions of dessert.

-I think we should do meatballs or something.

-I think so.

That would be cool. It does look better than a burger.

And then what's for dessert?

I think we'll do a cheesecake.

There's curry powder over there.

We're going to go for chicken curry

and a vegetarian curry.

Yeah. Lovely.

OK, ladies and gentlemen, what have you got planned for us today?

Erm, we're thinking of doing an omelette for the vegetarian meal...

Like a Spanish omelette-type thing?

Yeah.

Erm, and then we're thinking of doing meatballs

and serving that with a pasta.

Absolutely superb choice.

And for dessert, we were thinking about if we could do a little...

sort of my version of a cheesecake.

Excellent. That's the sort of food

that bus drivers would like to see on the hot plate.

OK.

What have you decided to do today for them?

-We are going to make a chicken curry.

-Very nice.

And a vegetarian curry.

Good choice, but can you make one of them slightly different?

We can make a...erm...

-Vegetable lasagne.

-That is a very good idea.

-We were going to go for, like, a sponge.

-Your pudding is fine.

-Yeah, is that all right?

-Yeah, that's absolutely fine.

You've only got two and a half hours prep time,

so you really need to get cracking.

Our four celebs have been really ambitious.

We've got a curry, we've got meatballs,

we've got cheesecake, we've got sponge,

we've got omelettes, we've got lasagne.

That is a really good mix of food.

This is crazy.

This is so out of my comfort zone, if I'm honest with you.

I've never done mass catering before.

I just want to focus and not get panicked.

It's not going to be easy because of the time.

It's not going to be easy because of the huge quantities.

I don't think either of us have cooked for this many people before,

so it's going to be difficult.

JB starts on the garlic for their meatball dish.

This is going to take me for ever, isn't it? Ridiculous.

While team-mate Emma's getting on with making the egg mix

for 20 portions of Spanish omelette.

This is hard. This is a work-out.

That doesn't look like very much, though, does it?

-How many eggs do you usually do in an omelette, two?

-Two.

So you'll probably need 40.

I actually put in 30.

Oh, Emma! Ha!

-20 portions is 40 eggs.

-Maths not particularly strongest point either.

That and cooking. Well...

I haven't put enough eggs in, but that's fine.

On the other team,

Alison's spicing whole raw chicken breasts for the curry.

I'll just need to add loads more onions and loads more garlic.

Oh, my God. It's going to take ages!

Ha-ha! There's one onion.

Babes, what's happening... happening with you?

Never mind at the moment.

Whilst Amanda's just starting the prep for the vegetarian lasagne.

-You all right?

-I'm struggling slightly.

-You all right?

-You're struggling?

-No, I'm not...

-Let's talk about it.

Let's talk about it. What are you doing?

-No. It's fine. It's fine.

-Let's talk about it.

-I can help you...

-Sh!

-I'm on your team.

-Sh! I'm fine.

I've just never cooked for this many people before.

Not only that, I'm worried about Amanda, cos she's...

not quite sure what's happening.

-You all right, Mand?

-Yes, I'm grand.

Stressed.

I'm just peppering up at the moment.

How are you doing, JB?

I'm good. I'm good.

Garlic's almost done.

The thing that's worrying me now

is that it's taking us so long just to do preparation.

While Emma and JB are focusing on prep,

Alison's keen to get her chicken curry on to cook.

Amanda, I'm going to get this on and just start adding to it, babes.

Yeah, lovely.

-Are you doing whole breasts of chicken, then?

-Yeah.

-Yes, Chef.

-OK.

-Is that all right, Chef?

Yeah, that's fine. That's fine.

-And then I could cut it up later into two.

-Lovely.

You're not worried, JB, that they are cooking and we're not, are you?

No, I'm not.

All right, teams.

-You've got less than two hours now to get it on the hot plate.

-Yes, Chef.

Thank you, Chef.

-Are you all right for time, JB?

-Yes, Chef.

I've done all the seasoning now.

I'm just about to roll the meatballs

and then they're going to go on the fire to cook.

Lovely, lovely, lovely.

I have cooked meatballs before, not from scratch.

I need to make sure I have about 200.

Whether I can do it in the time or not is another story.

I think that's 26, but I can't remember.

Across the kitchen...

That looks delicious.

..Amanda is working on the bechamel for the vegetable lasagne.

The curry's looking amazing, Chef, you'll love it!

-Alison...

-Yeah?

..I'm a little bit worried.

You've got every chance of that chicken

-just falling off of the bone and you ending up with string.

-Yes, Chef.

So, what I would suggest you do is you take it out of the pot,

put it into a flat tray, just before service time, curry on the top.

Yes, Chef. I'll do that.

Thanks, Chef. Great advice.

So, I'm taking Chef's advice and I'm taking out my chicken

to, like, go in the oven cos I don't want it to go all stringy.

And just concentrate on my sauce.

At the moment, they're in control.

My voice might get raised a little bit later nearer to the time.

But they seem to be puttering along quite nicely at the moment.

Over 800 staff work at West Ham Bus Garage,

forming part of one of the largest bus networks in the world,

with an 8,600 strong bus fleet,

operating across around 700 routes.

The operation at West Ham Bus Garage works pretty much 24 hours.

The first bus running out as early as 3:30 in the morning.

Some of our drivers only get a 40-minute meal break.

For them to eat the food and be out on the bus on time

is important.

There's now just over an hour till lunch service.

How are you doing, guys?

-Yeah, we're doing all right.

-We're doing OK.

We're up against the clock a little bit.

-I love your balls there, JB.

-Thank you.

What's going to keep your meatballs moist?

-I'm going to put them in sauce after.

-Right.

-Emma, you look like you're in a panic.

-Ha-ha! No. It's fine.

-Who's the boss?

-I don't know who the boss is,

but we've both just divvied up what we're doing.

You need to get your cheesecake set,

your sauce made for your meatballs, your omelettes on...

-All in a day's work.

-Yep.

-You worried about it?

-I am now.

-We are. We'd like to carry on...

-Crack on cooking.

-Bye, John.

-Beautiful.

-Bye, J... Ooh! I'm out...

-Get out of my kitchen!

-Bye.

JB and Emma at the moment, in my mind, are little bit behind

because JB's got some meatballs in the oven.

We don't have a sauce for the meatballs yet.

We don't have any pasta cooked.

On the other team,

the girls are still working on their separate mains

and Amanda's nearly assembled the lasagne.

I love the smell of this.

I just hope there's enough sauce, so it doesn't go dry.

I've erred on the over-sauce because I don't like dry lasagne.

Who's the boss?

-I think Amanda is, really.

-I don't think so, honestly.

There must be a boss between the two of you.

I think we're kind of listening to each other, but...

Just be careful of democracy in a situation like this

-because you've got to get it done.

-Yeah, yeah.

You've got about 55 minutes now to get your food on the hot plate.

These drivers won't wait.

Argh!

JB and Emma... I'm a little bit concerned

that they haven't started their cheesecake yet.

I mean, time is ticking.

-Are you on track here?

-I don't... I don't know.

I've never cooked for 100 people.

Erm... I'd like to think we are. JB?

Yes, we are on track.

Meanwhile, Alison and Amanda are also behind making their sponge.

I've never seen anyone do that before.

Honestly, it's...it's...

You whisk the eggs in, then you add the flour for the sponge.

-I just thought you folded in the flour in a sponge.

-You do.

You do, after you've added the eggs.

I have no idea what Alison and Amanda are arguing about,

but it's something to do with the technique of making a sponge cake.

You see, I would whisk that flour, really make it lighter.

It's a sponge we're making, aren't we?

As long as they've got some sort of rising agent in with that flour,

it'll be OK.

-Are you all right?

-Yeah, I'm grand.

That'll be it?

There was a big issue with this sponge, like a spotted dick.

Those two fell out over that.

If that doesn't cook properly,

there's going to be fireworks in there.

We're ready to go into the ovens now.

And then we can start the custard and the garlic bread.

There's less than 30 minutes to service

and JB and Emma are still assembling the cheesecake.

Dessert is ferociously being attacked by both JB and Emma.

Emma just continues to look more and more nervous

and I actually think rightly so.

I've never made a cheesecake before.

So, this is all Emma,

but I'm backing her 100 percent.

Emma, how are you doing? All right?

I just think it looks a bit of a mess.

I've ballsed up big time here, babes.

Don't worry about it.

We are not worrying about it right now.

What have I done?

I don't know if that cheesecake is going to set.

-Hey, do you want to taste some of that?

-One sec.

You've got 15 minutes left.

I'm nervous now. They really need to be upping it now.

Oh, gosh.

I don't like this at all.

Omelette, omelette, omelette.

-Do we... Should we...

-What are we doing with the potatoes?

JB and Emma...

the Spanish omelette...

seems to be a problem.

They seem to be neglecting their Spanish omelette.

Alison and Amanda, they seem to be on top of things.

It's just their sponge pudding...

I'm a bit worried about.

-I think we should take them out, honestly.

-Yeah?

Let's have another look at them.

Take one out. I think it's fine.

There's only one concern

and that is whether that sponge is going to be cooked.

-Oh, oop, no.

-No? OK.

Now, the fright for me is if they turn the oven up,

the outside will burn and the inside will still be raw.

They're just going to have to be patient.

It's not going to do it, is it?

The sponge is not going to be ready.

It's five to one,

and the celebrities need to get their dishes up on the pass.

If your stuff's ready, get it in the hot plate.

Hot, hot, move, move.

Oh! The bread! Excuse me.

Argh!

That's done.

JB and Emma's omelette has to be cooked at just the last minute.

And there ain't many minutes left before we have to serve.

I'm waiting on the omelette!

While JB struggles to get his omelettes cooked in time,

Alison and Amanda's sponge is still in the oven.

Minutes to go. I'm not sure it's going to be ready.

That's excellent, that is. Superb.

Emergency over, it's fine.

Just waiting on the omelettes!

-All right, Emma, if you want to take those over, you can.

-Yeah.

Everybody is starting to queue up, are you ready?

ALL: Yes, Chef!

I've been here since 5:30. I worked up a real good appetite.

And I'm hoping for a big portion in there.

Amanda and Alison's main dishes are chicken curry with rice,

and vegetarian lasagne with garlic bread.

Is that enough? How many have you got?

Three, six, nine. That's more than enough, isn't it? OK.

-We're on it!

-20 slices of that.

JB and Emma have made meatballs and pasta,

and vegetarian Spanish omelette with potato wedges.

It's one o'clock!

Are we ready?

ALL: Yes, Chef!

-Let them rock!

-Woo-hoo!

-Hiya!

-Hello!

Would you like a lasagne, no... Anyone for lasagne?

-Chicken curry and rice, please?

-Yeah, of course you can.

My curry's going off today. I don't care what anyone says.

-Here you go, mate.

-Thank you very much.

-You're welcome.

-What would you like, darling?

-Chicken curry.

Curry?

-There you go, darling.

-Can I go for the curry, please?

-Curry?

Yes, please.

They are loving you!

My God, they're all over it.

There you go, darling.

Anybody for Spanish, and meatballs and pasta?

-Curry, please.

-Wow! Curry's going hot off the plate.

Curry, bus drivers... You see?

-There you go, darling.

-Thank you.

-Enjoy.

I had the curry and it was absolutely fantastic.

Nice spicing.

It was great.

It was excellent. Very, very good.

It was very nice, the spices. Chicken is lovely and moist.

The rice is a little bit overcooked,

but other than that it's very nice. It's tasty, very tasty.

Mm. This I like. That's got flavour.

Well done.

The rice is a bit stodgy and overcooked,

but actually I think the chicken's cooked quite nicely

inside the curry sauce.

Any vegetarians?

-I'll have lasagne.

-Ooh, lasagne.

Go on, dish it out!

It's actually quite stressful cooking for so many people.

There. Help yourself to garlic bread.

-Lasagne, please.

-Garlic bread.

-Another lasagne, please.

-Yes, of course.

Very impressed. The lasagne was lovely.

Really, really tasty.

I had the vegetarian lasagne today and it was very, very nice.

Amanda said that she hated dry lasagne and look, she's done it.

She's got it lovely and moist.

The lasagne has that prominent flavour of peppers and tomatoes.

Ratatouille and pasta mixed together.

It's tasty enough. Not bad. Not bad.

Not bad at all.

There's pasta and meatballs down at this end

if you want some of that.

-I'll have the meatballs, please.

-Meatballs.

With service well under way,

JB finally has some orders for his meatballs.

There you go.

Anybody for omelette?

I'll have them meatballs, please.

I had the meatballs with the pasta.

I thought it was really nice.

A lot of flavour from the meatball.

A lot of onions... It was nice. Yeah.

It's cooked well,

but it's not got enough spice and herbs in it, for me.

It's quite bland and plain.

What is that?

That's half a clove of garlic.

I like the flavour of JB's meatballs.

I think it's well seasoned, but they're too dense.

Yeah, those meatballs should have been cooked in tomato sauce.

They were cooked separately and then put together

and I think that's a real shame.

On the other team, the curry's still flying out.

There you go. You're welcome.

Alison does do lovely sized portions. Ha-ha!

I've only got three left.

Do you think my portions are too big?

I don't think so, darling.

There you go.

Unfortunately, no more curry.

We're out of curry. Didn't make enough.

I should have chopped up the chicken. I didn't serve enough.

I served 25 portions. Should have been 50.

Lasagne?

Alison made a lovely curry,

but unfortunately she only made 50 percent of what she should have made.

Last two portions of lasagne!

So, everybody now has to have pasta and meatballs, I'm afraid.

With people still queuing, they're running out of options...

No more lasagne. Ha-ha!

Pasta and meatballs.

Sorry, there's no more pasta.

Everything but the Spanish omelette has run out,

and the chef is forced to call for reinforcements.

10 or 15 minutes for pasta.

It's getting a bit dodgy now with timings

because some of the people have got to be back out on the road soon.

I'm definitely ready for food after waiting for 40 minutes.

It possibly looks like more people have turned up today

than was expected.

Both teams underestimated quite a bit, really.

Backing up the dishes now,

we've got pasta on the boil,

we've got more curry on the boil

and we've got rice in the steamer.

-Can I have a Spanish omelette, please?

-OK.

While the staff wait for more food,

the only option is the Spanish omelette.

Spanish omelette, please.

I've never really had a Spanish omelette before,

but I'll have it again after that. Yeah, definitely.

I've had the Spanish omelette. It was gorgeous. Look at my plate!

It's a little thin and wishy-washy. Look... That's not...

That's not great.

Not a lot of flavour.

It's just tomato and overcooked egg.

OK, we've got more curry, everyone.

More curry!

There you go. Sorry to keep you waiting.

With the chef's back-up curry and pasta on the pass,

the last workers get their main courses.

Here you go, darling.

Put your puddings up, take your mains off.

Take your mains off, put your puddings up.

For dessert, Alison and Amanda have made

a spotted dick sponge with custard.

There you go, babes.

Emma and JB have made a chocolate topped cheesecake.

-There you go.

-Thank you.

And another one please, Emma.

There you go, babes.

Careful on the amounts. We've got a long way to go.

Did I not do... Is that too much?

There's loads there.

There's loads there, Alison?

Can I have sponge and custard, please?

Plenty of custard. You've got more?

Amanda said no.

Can I have some cheesecake, please?

I ordered the cheesecake. It had a nice base. A firm base.

The top, there is very little flavour.

I expected it to be a little bit more fruit.

Cheesecake, I think it should have been a little bit more sweeter.

It's not sweet enough, is it?

Salted butter in the biscuit mix and not enough sugar and cream cheese.

That's not great.

Can I get the...the sponge?

There you go, enjoy.

The spotted Dick...it's like a dumpling really.

Erm, yeah, don't really like it.

It's all right.

I'll give it probably a six out ten.

So... But I could have done with more custard.

That's really heavy and you can see there's no rising agent.

They had loads of eggs,

but you need something to make it light.

It's a little dry and a bit heavy, but it tastes nice.

You could get away with it if they served it with lashings of custard,

but they...they haven't. Look.

Right, lads, that's it.

Service is over for the day.

Well done.

Ah! Thanks, Chef.

-Well done, babe!

-Yay!

HE SIGHS

Well done, girls.

They got all the food out just about on time.

The downside of all this was

that they didn't have enough food in the first place.

This was always a tough task at this point in the competition.

I think Alison and Amanda have really put in a good shift

and actually should be very, very proud of themselves.

However, Alison and Amanda ran out of food.

That experience was extraordinary

because it just whizzed by.

I really enjoyed the theatre of the whole occasion.

It was tough. I'm not going to lie.

I completely messed up on my portion sizes.

I think Emma and JB have realised

just how difficult catering is at the sharp end.

That was manic.

I'm really chuffed that I just cooked for that many people.

I've achieved something today.

I'm loving the MasterChef experience.

I want some more. Bring on the next challenge!

They're all hungry for it.

They all want it. But who's got the skill?

Who can deliver in the next round

food that's going to truly impress?

One more test to go.

And two of them are going.

Good to see you back.

This is without a doubt a big day.

We have three guest judges I think are perfectly placed

to help us judge your food.

Three previous finalists on Celebrity MasterChef.

Andi Peters.

Phil Vickery.

And Janet Street-Porter.

Three very, very good cooks.

You're going to have to be at your best.

Today you've got a big task

because at the end of this two of you'll be going home.

Three guest judges,

two courses,

one hour and 15 minutes,

semifinal places up for grabs...

Let's cook!

Our three guest judges today are a powerhouse of criticism.

They are not frightened at all of giving their opinion.

They are formidable.

Quite brutal, this round.

If they don't get it right now, they go home.

Oop, oop, oop!

Hold the bowl.

You worry me.

Janet Street-Porter...

Oh. My. Goodness.

That's quite scary.

She's brilliant. I respect her

and she knows what she's talking about.

But she doesn't hold back.

Two courses, what are they?

Pan-fried trout with a watercress, beetroot and new potato salad.

And then for dessert,

I'm doing a chocolate and banana cheesecake.

Hang on. We've already had a go at cheesecake, haven't we?

This is slightly different.

I'm just going to crumble some chocolate digestives

on a plate with banana, which we didn't have yesterday,

and we didn't have a caramel sauce yesterday.

-In that room there today is a man called Andi Peters...

-Mm-hm.

Who made for me probably the best ever cheesecake

I've ever eaten in my life.

I'm going to do it even better than Andi Peters.

-That's exactly what you've got to say.

-Yeah.

-Emma, I think... You know what, I think your menu sounds ace.

-Thanks.

I don't understand why you're so nervous.

It's the fear of you guys

and them waiting because they want to be fed.

-Thanks, Emma.

-Thank you very much.

See you later.

Two courses from Emma.

I love the sound of them.

Trout, potatoes, bacon, watercress...

wonderful combination,

but as long as that trout is cooked beautifully.

It needs only minutes in the pan,

so it falls apart.

You don't often hear me say this,

but I'm actually not looking forward to that dessert.

The cheesecake is a sweet thing.

Bananas are extra sweet

and then you've got caramel sauce on top of that.

That seems to me like sweet, on sweet, on sweet.

You've changed.

Cooking for a place in the semifinals today...

it's a tall order. It's a big ask.

I came here to win. I came here to progress.

I hope that I'm not going to fall at this hurdle.

JB, it doesn't look to me

like you're going to make a dessert.

No, I'm not.

What are you going to do, then?

I'm going to do a starter, which is going to be

a basil and buffalo mozzarella tower.

With a little bit of filo pastry,

which is all going to be wrapped up and enveloped in.

And then I'm going to do pan-fried sea bass with chilli and ginger

and a vegetable stir-fry.

This is a far departure, JB, from your style, isn't it?

No, this is my style.

I must admit, I don't do a lot of vegetarian starters.

I wanted to stretch myself a little bit

and with the sea bass, I love seafood,

so this is everything that I am.

We're at a stage of the competition where I feel as though

we should have gotten the mistakes out of the way

and to be able to deliver something that's top quality.

Even though you're smiling, you look pretty focused to me, sir.

I really want to get this right.

So, I'm just head down

and hoping to get everything in the right order.

-JB, good luck.

-Thank you very much, guys.

JB is pushing to impress,

so he's come up with something very, very different

and that's that tomato, basil and mozzarella stack

covered in filo.

My concern is those tomatoes.

The water is going to leech out

and we're going to have a wet, soggy cheese and tomato pie.

The main course with the sea bass, the ginger and the spring onions...

It could be something truly delicious.

You've had 30 minutes.

So, today I'm cooking for a place in the semifinals.

When I think about that,

my stomach does a tiny little flip.

I really want to do myself proud.

The foot is definitely on the accelerator.

Amanda, what are you cooking?

I am doing smoked haddock on top of buttered spinach

on top of pomme puree

with a cream chive sauce with some pancetta.

And dessert is?

Tarte tatin with creme anglaise.

Why these two dishes?

Because I think they're...

kind of ultimate, lovely comfort food.

They're tasty and full of goodness.

You are showing a fair bit

-of ambition here, my friend, aren't you?

-Yes.

Have you worked out your timings on these two dishes?

Yeah...

-You haven't, have you?

-Yeah, I have! I have! Absolutely, I have!

-Is it doable?

-Yes.

As long as I keep going.

Why are you pushing yourself like this?

Well, because it could be my last day

and I want to go out on a bang!

Amanda's ambition is brilliant.

Smoked haddock served with mashed potato and creamed spinach.

In my opinion, beautiful as long as the seasoning is right,

as long as the mash is good,

as long as that spinach isn't watery, we're fine.

For the dessert, tarte tatin served with creme anglaise.

We know it can go wrong...

Soggy pastry, the apples go mushy,

the custard not thick enough, but I believe in Amanda.

Bring it on, Amanda! Go for it! Go for it! Go for it!

I'm really excited about cooking for a place in the semifinal.

I'm not going to lie, I do want to go through.

I'd be absolutely gutted if it doesn't happen today.

It could go really, really well for me or it could go really,

really wrong.

What are you making for us, Alison?

We're going to go for an ackee and saltfish prawn cocktail

and a lamb curry with rice and peas and some plantain on the side.

So this prawn cocktail's been inspired by your journey so far?

Yeah, it's inspired by the fact that I had raw prawns.

Normally I just have ackee and saltfish, I just thought,

I reckon prawns would work, if you threw a few prawns in there.

Are you going to boil the prawns or try to fry them again in vinegar?

No, I'm boiling them!

-Now listen, we know you do flavour.

-Yeah.

But your food sometimes needs a bit of, you know, tidying up.

I'm going to try my best to give you a bit of finesse today.

It's going to taste good, definitely, but the finesse side,

-I'm going to try my best.

-Do you want to stay in this competition?

Anybody who says they don't want to stay in this competition, they're lying.

-Thanks, Alison, good luck.

-Thank you.

I'm intrigued by Alison's menu but I've got my reservations as well.

Ackee is a fruit which comes from the Caribbean.

Then there's saltfish, you break it down after you've cooked it

and mix the two together, it's a Caribbean classic.

Partnered with prawns as a prawn cocktail, I really don't know about that.

A lamb curry, that's great, but that lamb's got to be really soft.

The flavours and textures have got to be absolutely perfect

because it's not going to be the most stylish of dishes.

You know you've got 20 minutes left. Just 20 minutes.

Today is the opportunity for contestants to show

what they can do with their food.

I'm excited, I'm really looking forward to some good food.

I'm not here to cut some slack for undercooked food.

It's got to be right. If it's not right, don't serve it.

Today, I'm going to take into account the fact they're nervous.

But I never go soft.

There's things I don't like and I don't mince my words, do I?

You've still got ten minutes, Emma.

Emma's main is pan-fried trout with watercress and beetroot salad

and new potatoes.

I'm not a big fan of hot and cold unless it's with desserts, so we'll see.

You said that to me about hot and cold on the same plate, what's your problem?

THEY LAUGH

Last three minutes.

-Are you done?

-I'm ready.

-Off you go.

This is scary.

Hello.

Today, you have pan-fried trout with a watercress,

new potato and beetroot salad.

-Enjoy.

-Thank you.

-Thank you.

Presentation - love the contrast of colours,

the beetroot and the pancetta against the green,

the fish looks a little lonely, but actually, to look at, it's OK.

-JANET:

-That isn't cooking, that's just an assembly of ingredients.

The fish is nice, I like the taste of the pancetta,

the watercress is nice, I would like some kind of dressing

to bring that together.

For me, it doesn't work - the flavours don't work.

There's too much going on on this side of the plate and then you go

to this side of the plate and there is literally a piece of fried fish,

and actually, the skin is quite soggy.

So it doesn't work for me at all, not in the slightest.

She doesn't really understand about eating,

that everything on the plate has to work together.

There's some good flavours.

The issue with this dish is that one side of it is absolute elegance,

that piece of trout,

the other side's a bit clumpy. It doesn't really work as a pair.

It is a pleasant dish but it's not earth-shattering.

I can't help but feel, in the time we gave her,

she could have attempted a little bit more.

You've got 15 minutes for that dessert to be done, Emma, please.

Emma's dessert, chocolate banoffee cheesecake.

Still a bit dull.

I cannot disagree with you more.

I love chocolate, I love banoffee, I love cheesecake.

I would order that every day of the week.

Come on, let's go. Minute left.

-Good job. Thanks, Emma, off you go.

-Thank you.

-We've got a chocolate banoffee cheesecake.

-Thank you.

-Thank you.

It could taste nice, but my God, it looks awful.

This is like a road accident.

I am going to judge this on taste alone.

There speaks a true diplomat.

This, I was really looking forward to.

Unfortunately, the way it's been deconstructed, the best bit

of this dish is in the base, which I'm afraid is just crushed biscuit.

That's not cooking.

That's just like a jumble of ideas that don't go together.

And quite honestly, if you can crush up a packet of biscuits

and call it cooking... that's having a laugh!

-The cheesecake itself does taste nice.

-You're clutching at straws!

You're just trying to be nice!

I think the nicest thing about this is the cheesecake mix,

it's got some vanilla in, so you get a real fragrance,

but the rest of the dish... could stay at home.

The banana and the caramel I think is too sweet for the whole thing.

-But she got it out in time.