0:00:04 > 0:00:07Brand-new celebs, in this kitchen.
0:00:07 > 0:00:09We're about to find out whether they can cook.
0:00:11 > 0:00:15I'm doing MasterChef because I love cooking, but I want to win it.
0:00:15 > 0:00:18Some of them think they can cook, some of them know they can't cook,
0:00:18 > 0:00:21some of them are just delusional.
0:00:21 > 0:00:23I'm churning in my stomach.
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 want to do well in this competition.
0:00:32 > 0:00:35You can act, you can sing, but can you cook?
0:00:44 > 0:00:48These five celebrities are taking on the challenge to become
0:00:48 > 0:00:51the next MasterChef champion.
0:00:51 > 0:00:55But at the end of today, only the best cooks will make it through.
0:00:56 > 0:00:59Today, for me, is like the first night of a brand-new
0:00:59 > 0:01:03show in the West End, but having been through that pressure before,
0:01:03 > 0:01:05I hope it is going to come in handy today.
0:01:08 > 0:01:11If I'm on my A-game, I've got a pretty fair to middling
0:01:11 > 0:01:14chance of them saying, "That tastes... edible?"
0:01:16 > 0:01:18I do actually wish I were a better cook.
0:01:18 > 0:01:23I want to learn and to hopefully enhance the basic skills that I have.
0:01:27 > 0:01:30My friends are really nice about my cooking,
0:01:30 > 0:01:31but they may just be being nice.
0:01:33 > 0:01:39I don't know whether I'm nervous or scared, but I'm excited, yeah.
0:01:56 > 0:01:58Welcome to the MasterChef kitchen.
0:01:59 > 0:02:03This is the start of your cookery adventure.
0:02:03 > 0:02:06We don't care what it is you do outside.
0:02:06 > 0:02:09What we care about is how you cook in here.
0:02:09 > 0:02:13You have in front of you a box and we like to call it a mystery box
0:02:13 > 0:02:16because in there are a set of ingredients,
0:02:16 > 0:02:21and from that set of ingredients, we want you to make for us a pizza.
0:02:21 > 0:02:24WAYNE: Oh, no, no.
0:02:24 > 0:02:29That's it. A delicious, beautiful, flavoursome, wonderful pizza.
0:02:30 > 0:02:33Ladies and gentlemen, you now have 15 minutes,
0:02:33 > 0:02:35reveal your ingredients and let's cook!
0:02:38 > 0:02:41The contestants have a wide selection of ingredients to
0:02:41 > 0:02:44choose their toppings from.
0:02:44 > 0:02:46Do we have to use it all? No. No? Good.
0:02:46 > 0:02:48In fact, we'll be really scared if you do.
0:02:50 > 0:02:53They've also been given some pre-made pizza dough.
0:02:53 > 0:02:56We know that these celebs have all eaten pizza in their lives.
0:02:56 > 0:02:59But can they make one?
0:02:59 > 0:03:02For me, with pizzas, less is more.
0:03:02 > 0:03:06Pick on three, maybe four, quality ingredients. Do not overload it.
0:03:09 > 0:03:13Inside your ovens, guys, there is a pizza stone.
0:03:13 > 0:03:14Please be careful. It's very hot.
0:03:20 > 0:03:24Ex-EastEnders actor Alex Ferns was born near Glasgow
0:03:24 > 0:03:29but moved to South Africa, where he lived for 17 years.
0:03:29 > 0:03:31I went from mince and tatties every day to different
0:03:31 > 0:03:33kinds of food, steaks and prawns.
0:03:33 > 0:03:35Maybe that's what inspired me to cook.
0:03:35 > 0:03:38You know, it's very difficult to get inspired
0:03:38 > 0:03:42when you're getting a plate of mince and tatties every single day.
0:03:45 > 0:03:48Alex, you appear pretty comfortable.
0:03:49 > 0:03:51I'm not comfortable. No.
0:03:51 > 0:03:53I've never made a pizza sauce before,
0:03:53 > 0:03:57so I'm just making a sauce that I usually make for Bolognese.
0:03:57 > 0:04:01Who do you normally cook for, Alex? The family. Wife, kids.
0:04:01 > 0:04:06I've got two rugby-playing boys and they need lots of grub, you know.
0:04:06 > 0:04:08Are you the cook at home? I'm the cook at home.
0:04:08 > 0:04:10My wife can't cook to save her life. Sorry to say.
0:04:10 > 0:04:13Jen, I'm really sorry, but she can't cook.
0:04:13 > 0:04:14It's terrible.
0:04:14 > 0:04:17Mate, I'm looking forward to this. Good. I hope you enjoy it, mate.
0:04:17 > 0:04:19Get stuck in. I will, mate, I will.
0:04:21 > 0:04:23Alex is off to a really good start, I think.
0:04:23 > 0:04:26The way he's talking, he understands how a pizza comes together.
0:04:26 > 0:04:29What we're going to do now is hope that that pizza is thin
0:04:29 > 0:04:32and lovely and crisp and cooked all the way through
0:04:32 > 0:04:3420 minutes gone already!
0:04:34 > 0:04:36And you've got pizzas to deliver.
0:04:39 > 0:04:43Actor, Leslie Ash, is best known for her performance in the
0:04:43 > 0:04:45'90s sitcom Men Behaving Badly.
0:04:47 > 0:04:51My boys actually say that I'm a good cook.
0:04:51 > 0:04:55But they will be the first people to tell me that it's rubbish.
0:04:59 > 0:05:03Leslie, it's hard to tell where the mess stops and your pizza begins.
0:05:04 > 0:05:06I know. I suddenly thought,
0:05:06 > 0:05:09people are cooking things, and I've not actually cooked anything,
0:05:09 > 0:05:12I've just put it straight on the dough,
0:05:12 > 0:05:15and I forgot that it has a tomato base,
0:05:15 > 0:05:18but it's too late now, because it's all on there.
0:05:18 > 0:05:20You've got plenty of time, you know. I know.
0:05:20 > 0:05:23And I'm going to pop it in the oven in a minute.
0:05:23 > 0:05:27Leslie, you used to own a restaurant. I know.
0:05:27 > 0:05:31I know because I ate in it on a number of occasions. I didn't cook.
0:05:31 > 0:05:33What did you learn from having a restaurant?
0:05:33 > 0:05:35Never to have a restaurant again.
0:05:39 > 0:05:42Leslie seems to be making a loaf of bread
0:05:42 > 0:05:43with a few toppings on top.
0:05:43 > 0:05:46Whoa! She couldn't even see the rolling pins to roll out
0:05:46 > 0:05:48the dough, all she did was push it out with her hands.
0:05:48 > 0:05:51You just have to roll it out, Leslie, and make it thin.
0:05:57 > 0:06:01Television presenter, Tania Bryer, has spent her career interviewing
0:06:01 > 0:06:04everyone from Tom Cruise to Bill Clinton.
0:06:06 > 0:06:10In my work, I am used to dealing with very high pressurised situations,
0:06:10 > 0:06:14whether it's appearing on live TV, or interviewing a former president,
0:06:14 > 0:06:19but none of that compares to what I'm up against here.
0:06:22 > 0:06:26Tanya, forgive me, you look a little nervous. My hands are shaking.
0:06:26 > 0:06:29I love pizza. I just don't know how to make it.
0:06:29 > 0:06:33Do you cook at home? Er...Very basic.
0:06:33 > 0:06:36Very simple cooking for my daughters.
0:06:36 > 0:06:40And they never complain, you see, they just have to eat what's given.
0:06:40 > 0:06:43See, they don't complain because they love you. Yeah.
0:06:43 > 0:06:46John and I will only love you if you give us something delicious.
0:06:46 > 0:06:47Oh, OK.
0:06:47 > 0:06:50I want to see you make a nice pizza. I know you can.
0:06:50 > 0:06:52I'm glad you think so. Thank you.
0:06:55 > 0:06:58Tanya? All she's done is just straight tomatoes on top of
0:06:58 > 0:07:02the pizza, and actually, that dough hasn't been rolled out.
0:07:02 > 0:07:04Who knows what it's going to be?
0:07:07 > 0:07:10Chelsea socialite, Millie Mackintosh, inherited her
0:07:10 > 0:07:12love of cooking from her mother.
0:07:12 > 0:07:14I have done some preparation.
0:07:14 > 0:07:17I've done, like, a two-day crash course with my mum.
0:07:17 > 0:07:20Like, shucking oysters. She made me cook a kidney.
0:07:20 > 0:07:22But I feel like I might forget everything.
0:07:26 > 0:07:29Millie. You look perfectly happy and really calm. Are you?
0:07:29 > 0:07:31I'm trying to be calm,
0:07:31 > 0:07:34but pizza has kind of thrown me off-guard a little bit.
0:07:34 > 0:07:37And the topping, that's what I can't decide. Are you a cook, Millie?
0:07:37 > 0:07:39I cook at home quite a lot. But I haven't made...
0:07:39 > 0:07:41I made this with my mum once, we used to have friends over
0:07:41 > 0:07:43and do a pizza party.
0:07:43 > 0:07:45And we'd make our own pizzas, but I was about 10.
0:07:55 > 0:07:56Millie seemed very calm
0:07:56 > 0:07:59until she realised she had to try and get the pizza off the tray
0:07:59 > 0:08:02she assembled it on and get it into the oven.
0:08:02 > 0:08:05I'm not sure how I'm meant to get it on to the stone.
0:08:07 > 0:08:10Can I just cook it on this tray?
0:08:13 > 0:08:14You're halfway.
0:08:15 > 0:08:17Still! 25 minutes to go.
0:08:23 > 0:08:26Wayne Sleep was a Principal Dancer with the Royal Ballet,
0:08:26 > 0:08:32and in 1998 was awarded an OBE for his services to dance.
0:08:32 > 0:08:34I've toured all over the world with the Royal Ballet.
0:08:34 > 0:08:39We've been to China, we've been to Japan, we've been to South America.
0:08:39 > 0:08:42So some of them were fantastic new ways of eating.
0:08:42 > 0:08:46Unfortunately, tasting is different than cooking it.
0:08:46 > 0:08:50And I wouldn't have a clue how to cook one dish I've ever eaten.
0:09:00 > 0:09:02This is becoming a disaster!
0:09:14 > 0:09:17Is this more fun than dancing with Princess Diana?
0:09:17 > 0:09:18Er... no.
0:09:18 > 0:09:22Do you cook at home? No. You don't?
0:09:22 > 0:09:25No, I haven't cooked in about 30 years.
0:09:25 > 0:09:27So this is going to be a bit of a challenge for you,
0:09:27 > 0:09:29isn't it? Yes, but it's the right challenge,
0:09:29 > 0:09:32and thank you for having me, because I'm going to learn so much.
0:09:32 > 0:09:34Good luck, mate. Thank you very much.
0:09:35 > 0:09:38Wayne, at least, is battling his way through it.
0:09:38 > 0:09:40He has no idea what he's doing. He's an amazing dancer.
0:09:40 > 0:09:43As to being a cook, I'm not quite sure.
0:09:44 > 0:09:46You've got just 15 minutes left.
0:09:49 > 0:09:52Now, all the pizzas are in, and it's the waiting game.
0:09:58 > 0:10:00You've got three minutes left. Three minutes.
0:10:13 > 0:10:14That's it.
0:10:14 > 0:10:16Time's up. Time's up.
0:10:22 > 0:10:24First up is Alex.
0:10:24 > 0:10:27His pizza has a tomato base with chilli and garlic.
0:10:27 > 0:10:31It's topped with pepperoni, mozzarella, mushrooms,
0:10:31 > 0:10:34peppers, olives and rocket.
0:10:36 > 0:10:40Alex, well done! Looks like a pizza to me, sir.
0:10:50 > 0:10:54Good seasoning in there. Lots of garlic, fair bit of chilli.
0:10:54 > 0:10:58I like that. However, your tomato sauce is a little sweet.
0:10:58 > 0:11:01I think you may have been a bit heavy-handed with the puree.
0:11:01 > 0:11:03That's not a bad attempt, Alex.
0:11:03 > 0:11:04Thank you.
0:11:05 > 0:11:08Alex, I really like your flavours. I love that big punch of chilli
0:11:08 > 0:11:11and the saltiness of the olives, the sweetness of the peppers,
0:11:11 > 0:11:14and that, sort of, real richness that comes with pepperoni. Yeah!
0:11:14 > 0:11:16You knew what you were doing... Thank you.
0:11:16 > 0:11:18..and you've delivered something pretty good.
0:11:19 > 0:11:23Yeah, I'm really pleased with their reaction. They seemed to enjoy it.
0:11:23 > 0:11:26It was good feedback, you know. Learning something.
0:11:27 > 0:11:31Leslie's pizza is topped with sliced tomatoes, blue cheese,
0:11:31 > 0:11:37mozzarella, goat's cheese, Parma ham, rocket, anchovies,
0:11:37 > 0:11:40mushrooms, and fried asparagus.
0:11:42 > 0:11:45It would have been nice to have a nice, thin pizza,
0:11:45 > 0:11:48wouldn't it, Leslie, don't you think?
0:11:48 > 0:11:49It's rustic. Not half!
0:11:59 > 0:12:02I can't believe you're tasting my pizza!
0:12:05 > 0:12:09Cheese, ham, and tomato. Wonderful combination.
0:12:09 > 0:12:14The blue cheese, in my opinion, is wrong because it's too salty. OK.
0:12:14 > 0:12:17Your pizza is going little bit soggy in the middle.
0:12:17 > 0:12:21The asparagus in straight lines across the top is wrong.
0:12:21 > 0:12:22OK.
0:12:22 > 0:12:27A slice of raw tomato contains a huge amount of liquid.
0:12:27 > 0:12:29As that tomato cooks, the liquid comes out,
0:12:29 > 0:12:33and in here, you see, it's like a dumpling, it's like boiled dough.
0:12:33 > 0:12:35As far as a pizza is concerned, it's
0:12:35 > 0:12:37a pretty long way away from a pizza.
0:12:39 > 0:12:42I put far too much on it. I was panicking.
0:12:42 > 0:12:47I just wanted it to taste nice. Oh, I just wish I had done better!
0:12:47 > 0:12:48I'm annoyed with myself.
0:12:51 > 0:12:55Tanya has made a tomato, ham, goat's cheese and basil pizza.
0:12:58 > 0:12:59Right.
0:12:59 > 0:13:00Good luck.
0:13:12 > 0:13:14You don't know how to make a pizza,
0:13:14 > 0:13:17but you do know which ingredients work together,
0:13:17 > 0:13:19because the tang and saltiness of that goat's cheese,
0:13:19 > 0:13:24sweet tomato, and salty ham is, of course, a wonderful
0:13:24 > 0:13:27combination, especially with basil.
0:13:27 > 0:13:30Because the centre is so dense, with that goat's cheese
0:13:30 > 0:13:34and tomato and ham, it is raw. You've got to make sure
0:13:34 > 0:13:37that a pizza is thin enough that it cooks all the way through.
0:13:39 > 0:13:41Your tomatoes should be a sauce,
0:13:41 > 0:13:45and the basil needs to be scattered across with a little bit of elegance.
0:13:47 > 0:13:50I kind of let myself down, I was so nervous
0:13:50 > 0:13:52that everything became a blur.
0:13:53 > 0:13:57Millie has made a tomato sauce base for her pizza
0:13:57 > 0:14:00and topped it with mozzarella, anchovies and capers.
0:14:02 > 0:14:04I think it's not a bad attempt, at all, Millie.
0:14:04 > 0:14:06I think you could probably go a little bit thinner.
0:14:06 > 0:14:08But, actually, not bad.
0:14:17 > 0:14:21I'm pleased for you because we've got a lovely flavoured sauce,
0:14:21 > 0:14:24the saltiness of the anchovies, the sharpness of the capers,
0:14:24 > 0:14:27a little bit of mozzarella cheese, it's not bad.
0:14:27 > 0:14:31If you owned a pizza shop, I probably wouldn't order from you again,
0:14:31 > 0:14:33but I'd probably eat it all.
0:14:33 > 0:14:35OK, I'm very happy with that. Thank you.
0:14:35 > 0:14:39The pizza could be a bit crispier, but your choice of ingredients,
0:14:39 > 0:14:42your flavour combination, for me, is spot on.
0:14:42 > 0:14:43Thank you. Well done.
0:14:46 > 0:14:49I feel quite relieved that they liked my pizza. They didn't hate it.
0:14:49 > 0:14:52Yeah, overall, I'm pretty pleased.
0:14:52 > 0:14:54Last up is Wayne.
0:14:54 > 0:14:58His pizza also has a tomato puree base, topped with basil,
0:14:58 > 0:15:04mozzarella, tomatoes, capers, red peppers, onions and garlic.
0:15:07 > 0:15:10Growing up, most of the pizzas I ate were round.
0:15:10 > 0:15:13What I'm pleased about here is that you've made
0:15:13 > 0:15:16a relief map of Australia in honour of John Torode.
0:15:16 > 0:15:17Thank you.
0:15:17 > 0:15:19JOHN: I'll hold it, you saw.
0:15:29 > 0:15:31It's too big. It's too heavy.
0:15:32 > 0:15:34What I do like, however,
0:15:34 > 0:15:38is the addition of the peppers that make it sweet.
0:15:38 > 0:15:40I like that.
0:15:40 > 0:15:43The pizza dough is too thick, so it hasn't cooked,
0:15:43 > 0:15:45and the raw tomatoes are a mistake.
0:15:45 > 0:15:46Right.
0:15:46 > 0:15:51The practicalities, Wayne, aren't right, but the flavours aren't bad.
0:15:51 > 0:15:53That's fantastic, coming from you!
0:15:56 > 0:16:00I feel a bit of an idiot because I've had so many pizzas in my life,
0:16:00 > 0:16:04and they're all flat and much bigger and round.
0:16:04 > 0:16:07Why? I built it like a mountain.
0:16:07 > 0:16:08Ridiculous.
0:16:10 > 0:16:12Thanks very much for all your hard work.
0:16:12 > 0:16:14Some very interesting results.
0:16:14 > 0:16:18I suggest you get some rest, because what comes up next is tough.
0:16:18 > 0:16:20Off you go.
0:16:30 > 0:16:34We had a couple of successes. Two successes. Three big lumps of dough.
0:16:34 > 0:16:39Now, the ones who got it wrong - Tanya, Leslie and Wayne -
0:16:39 > 0:16:42have to just prove to us that they can actually cook.
0:16:53 > 0:16:54It's 8am
0:16:54 > 0:16:58and the celebrities are heading out to experience their first
0:16:58 > 0:17:01lunchtime service in a professional restaurant kitchen.
0:17:05 > 0:17:09Wayne, Tanya and Leslie are on their way to Eyre Brothers,
0:17:09 > 0:17:13a modern Spanish and Portuguese restaurant in Shoreditch.
0:17:14 > 0:17:17In charge of service is executive chef, David Eyre.
0:17:19 > 0:17:21Hello and welcome. We've got quite a busy lunch ahead of us.
0:17:21 > 0:17:23We've got 50 or 60.
0:17:23 > 0:17:25Now, I don't expect you to be particularly competent,
0:17:25 > 0:17:28but I will get cross if I feel that you don't care.
0:17:28 > 0:17:29Let me show you the kitchen.
0:17:33 > 0:17:36Service is in three hours time, and the contestants will each be
0:17:36 > 0:17:39cooking one dish from the a la carte menu.
0:17:39 > 0:17:41OK, Tanya,
0:17:41 > 0:17:44your dish today is seared scallops with morcilla, which is
0:17:44 > 0:17:47a type of Spanish black sausage,
0:17:47 > 0:17:51some sauteed girolle mushrooms, and some little fried cubes of potato.
0:17:53 > 0:17:54Your scallops.
0:17:56 > 0:17:59Drop them in. And the secret is... Yes?
0:17:59 > 0:18:03..Don't move them for the first minute. Now for the mushrooms.
0:18:04 > 0:18:08Half a lemon. Squeeze. To one side.
0:18:08 > 0:18:11Now, we want to fry the potatoes for two minutes.
0:18:11 > 0:18:12In they go. And then we can plate.
0:18:14 > 0:18:17Try and put everything in the middle of the plate.
0:18:17 > 0:18:20The scallops. Yeah. So all about big flavours.
0:18:23 > 0:18:25Potatoes.
0:18:28 > 0:18:30There you are.
0:18:31 > 0:18:34You'll be doing that about 20 times. 20 times? OK.
0:18:34 > 0:18:36Great. It'll be fine.
0:18:41 > 0:18:43It's a real juggling act, this dish, it really is.
0:18:43 > 0:18:46I'm feeling a bit nervous. The pressure's on now.
0:18:46 > 0:18:49That's it. There we are.
0:18:49 > 0:18:52Leslie will be in charge of the Portuguese mixed grill,
0:18:52 > 0:18:56which consists of Iberian pork loin with thyme and garlic,
0:18:56 > 0:19:02Madeiran spiced beef rump, lamb chop, chorizo sausage,
0:19:02 > 0:19:07and a side of potatoes fried in garlic, bacon and rosemary.
0:19:07 > 0:19:09The first thing to do is
0:19:09 > 0:19:13your enormous piece of alcatra, the Madeiran beef.
0:19:13 > 0:19:15Now, obviously just one big nice slice.
0:19:15 > 0:19:18And what I like to do is just whack it quickly back onto the grill,
0:19:18 > 0:19:20just to cook the cut side.
0:19:20 > 0:19:23A chorizo that's been cut into two halves.
0:19:23 > 0:19:26That will take about three minutes on one side.
0:19:26 > 0:19:27Two or three minutes on the other side.
0:19:27 > 0:19:31On the hottest part of the grill, the lovely Iberico pork.
0:19:31 > 0:19:33Then we'll plate it.
0:19:33 > 0:19:35Lamb Chop.
0:19:35 > 0:19:38The Iberico pork.
0:19:38 > 0:19:39Three slices.
0:19:40 > 0:19:43A bit of beef. Two yummy spicy sausages.
0:19:43 > 0:19:44LESLIE: Wow.
0:19:44 > 0:19:48OK, And finally we've got the yummy patatas verdes. That's it,
0:19:48 > 0:19:52and then pass it over to me on the pass, and it's ready to go.
0:19:54 > 0:19:56Yeah. I feel quite relaxed, actually.
0:19:56 > 0:19:58He's explained it really well.
0:19:58 > 0:20:02But, you know, it's pretty straightforward.
0:20:02 > 0:20:05Wayne, the first thing is get a nice piece of liver,
0:20:05 > 0:20:09be generous with the pepper, be less generous with the salt...
0:20:11 > 0:20:14Wayne is cooking a main course of calves' liver with smoked
0:20:14 > 0:20:20pancetta, sage, button onions, and a potato olive oil and garlic puree.
0:20:22 > 0:20:25So the first thing to do is we get our pancetta
0:20:25 > 0:20:27and just drop them in there. Olive oil.
0:20:27 > 0:20:30And some sage leaves. Yes.
0:20:30 > 0:20:34Immediately follow with your liver. Yes.
0:20:34 > 0:20:36Sweet and sour onions. Yes.
0:20:36 > 0:20:39Half a dozen, 10 onions. Right, yeah.
0:20:40 > 0:20:43And then we will plate it. Potato puree's here.
0:20:45 > 0:20:46You grab your liver. Yeah.
0:20:50 > 0:20:53And then gently just pour those over there. Yes.
0:20:53 > 0:20:55Bacon, nice fried sage leaves.
0:20:55 > 0:20:56That's it. Brilliant.
0:21:00 > 0:21:01A lot to remember.
0:21:02 > 0:21:05And I'm trying very hard to keep calm.
0:21:05 > 0:21:07But it really is nerve-racking.
0:21:12 > 0:21:16Alex and Millie have also come to East London
0:21:16 > 0:21:20and are arriving at the celebrated Indian restaurant
0:21:20 > 0:21:22Cafe Spice Namaste in Whitechapel.
0:21:25 > 0:21:29Running the pass is executive chef Cyrus Todiwala. Hi.
0:21:29 > 0:21:32Hey, Millie. Cyrus. Hello, chef. Hi Alex. How you doing?
0:21:32 > 0:21:35We've been here 19 years. We have a very strong following.
0:21:35 > 0:21:38The idea is to get it right so that the customer doesn't notice
0:21:38 > 0:21:42that you are cooking the food and we are not cooking the food.
0:21:42 > 0:21:44Lots of work to do. I will lead the way. Come on in.
0:21:47 > 0:21:50I'm going to show you, Millie, what we are going to do during service.
0:21:50 > 0:21:54OK. You pick up your batter, check that the consistency is OK...
0:21:55 > 0:21:59Millie will be making dosas, a traditional Indian pancake
0:22:00 > 0:22:05filled with potato bhaji, a side of sambar, or lentil soup,
0:22:05 > 0:22:07and a coconut chutney.
0:22:07 > 0:22:09..Pick up a spoonful.
0:22:09 > 0:22:10On the griddle.
0:22:10 > 0:22:12Just like that.
0:22:12 > 0:22:14And then from the middle,
0:22:14 > 0:22:17we start to spread the batter out.
0:22:17 > 0:22:18OK.
0:22:19 > 0:22:21Just a bit of melted butter.
0:22:21 > 0:22:25So what we do next is we take our bhaji,
0:22:25 > 0:22:28and we put it just off-centre...
0:22:28 > 0:22:29Yep.
0:22:29 > 0:22:32..We break it down on the dosa...
0:22:32 > 0:22:36..And then that's your dosa. Yep.
0:22:36 > 0:22:39The important thing is not to crack it, not to break it.
0:22:39 > 0:22:41That is delicate work. Yep.
0:22:41 > 0:22:43It looks very delicate. I want to try and make one now.
0:22:43 > 0:22:45She wants to make one.
0:22:46 > 0:22:50Bang in the middle, pour it all in, one time. No delays.
0:22:51 > 0:22:53Other spoon in the middle. Bottom.
0:22:53 > 0:22:56And gradually work your way out, push it. Keep pushing.
0:22:56 > 0:23:03Oh, no! Don't worry about that. Keep pushing, keep pushing, don't go back.
0:23:03 > 0:23:04Oh, no! Oh, right, that's it. Too late now.
0:23:04 > 0:23:07You got scared and what you did was you raised your spoon up
0:23:07 > 0:23:08rather than keeping it flat. OK.
0:23:08 > 0:23:10So you've got to be confident with it.
0:23:10 > 0:23:12Can I have another try? All right.
0:23:12 > 0:23:15Brilliant! It's working very well, go for it.
0:23:15 > 0:23:18Oh, no! Too fast... Don't worry, get the rest off, get the rest off.
0:23:18 > 0:23:20Is this too big? That's it.
0:23:23 > 0:23:27Is this big enough? No. But it's going to be fun. I can see that.
0:23:29 > 0:23:32My anxiety levels are pretty high.
0:23:32 > 0:23:35I keep getting little moments where I'm like... MAKES PANIC NOISE
0:23:35 > 0:23:37I'm trying to just keep my cool.
0:23:37 > 0:23:40You know, I messed up my first one, I messed up my second one,
0:23:40 > 0:23:42once the customers start ordering
0:23:42 > 0:23:44I can't afford to mess any of them up.
0:23:45 > 0:23:48So, Alex, today you're going to be the tandoor man. OK?
0:23:48 > 0:23:50And you're going to cook chicken tikka.
0:23:50 > 0:23:55I'm just going to show you how it's done. OK. OK? So, the bottom.
0:23:55 > 0:24:00Fold it over. Pierce it twice. Bring it down.
0:24:00 > 0:24:03Right, sir, you take a piece as well. Fold it. That's it.
0:24:03 > 0:24:07Don't go too much to the edge or you'll crack the chicken.
0:24:07 > 0:24:12So, now, let's go to the tandoor. That is roughly 350, 340 degrees.
0:24:14 > 0:24:19All right? OK. So when you open it, you just put it there in the middle.
0:24:19 > 0:24:22And you rest it on the side. Go for it, sir.
0:24:23 > 0:24:25Like that? That's it. You rest it.
0:24:25 > 0:24:28Pull the lid over, sir, with your clean hand.
0:24:28 > 0:24:31Your tikka should cook between six and eight minutes.
0:24:31 > 0:24:33So, now we have our chicken ready,
0:24:33 > 0:24:35and then with the back of your knife,
0:24:35 > 0:24:37you pull them out.
0:24:39 > 0:24:40Right, sir? Yes, got it, Chef.
0:24:41 > 0:24:43It looks stunning.
0:24:44 > 0:24:48First is a starter. So only three pieces.
0:24:48 > 0:24:50OK. Got you.
0:24:50 > 0:24:52When you get a mains order, it is six pieces.
0:24:52 > 0:24:54OK.
0:24:54 > 0:24:57And that's what the customer gets. A steaming bowl of rice,
0:24:57 > 0:25:01hot lentil dahl, little bit of salad, and your lovely chicken tikka.
0:25:01 > 0:25:02OK, Chef.
0:25:04 > 0:25:09I love the dish. I just think it's stunning. The spices...
0:25:09 > 0:25:11It's just perfect. I'm raring to go.
0:25:12 > 0:25:15It's 12:15, and over in Shoreditch,
0:25:15 > 0:25:18the lunchtime rush is about to begin
0:25:18 > 0:25:20for Tanya, Leslie and Wayne.
0:25:21 > 0:25:24I'm feeling like that. A bit streaky in the brain.
0:25:25 > 0:25:30It's about to kick off. I've seen people coming through the door.
0:25:30 > 0:25:31Here we go. Help!
0:25:33 > 0:25:36First order please! Two scallops.
0:25:36 > 0:25:38Followed by one mixed grill
0:25:38 > 0:25:40Tanya is up first.
0:25:40 > 0:25:43Her whole dish needs to be cooked in just minutes to avoid
0:25:43 > 0:25:46ruining the delicate seafood.
0:25:46 > 0:25:47Turn that one. Yup.
0:25:47 > 0:25:50There you are. There we go. Now look after your mushrooms.
0:25:50 > 0:25:51OK. Thank you, Chef.
0:25:53 > 0:25:55That's looking pretty good.
0:25:55 > 0:25:57Oh! Oh my goodness.
0:25:57 > 0:25:58OK.
0:26:04 > 0:26:05How are those scallops coming?
0:26:05 > 0:26:08Yup. They'll be ready in about one minute, chef.
0:26:08 > 0:26:11You need to try and work as quickly as you can,
0:26:11 > 0:26:13because they do cool down ever so quickly.
0:26:13 > 0:26:14OK.
0:26:14 > 0:26:17OK, Chef? Two plates ready to go.
0:26:17 > 0:26:19Ready? We've got two scallops here for table 41.
0:26:20 > 0:26:22There we are. Thank you.
0:26:22 > 0:26:24Not bad, not bad.
0:26:24 > 0:26:26She needs to work a little bit quicker, though.
0:26:26 > 0:26:28Bit snappy.
0:26:28 > 0:26:32You know, when you're cooking the mushrooms, the fire comes up, it's
0:26:32 > 0:26:36just trying to contain everything, but at least I've got two out.
0:26:38 > 0:26:40With the first starters served,
0:26:40 > 0:26:43it's now Leslie's turn to get to grips with the grill.
0:26:45 > 0:26:48Right. Hear me, please! Clear. That's table 43.
0:26:48 > 0:26:50One mixed grill, medium.
0:26:50 > 0:26:52Got a flare-up?
0:26:53 > 0:26:54That's all right.
0:26:54 > 0:26:56I don't know what went wrong.
0:26:56 > 0:26:59Move them all out the way, move them all out the way.
0:26:59 > 0:27:02Just don't leave things on the grill unattended. That's all that happens.
0:27:02 > 0:27:06Sorry, that was me. That's all, it's fine.
0:27:06 > 0:27:09Leslie has to start her first order again.
0:27:09 > 0:27:11See what you do, when you don't watch it,
0:27:11 > 0:27:13what happens when you don't watch it.
0:27:17 > 0:27:19I need that grill on the pass!
0:27:19 > 0:27:21Yes, Chef.
0:27:21 > 0:27:23Just remember there's four different things. That's fine.
0:27:23 > 0:27:26I'm not too fussy about which order you put them in.
0:27:26 > 0:27:27Yep.
0:27:27 > 0:27:30Now you need to put your potatoes into your bowl.
0:27:30 > 0:27:32Good. Quickly.
0:27:33 > 0:27:35Well done.
0:27:35 > 0:27:37That looks... That looks just fine.
0:27:37 > 0:27:39Do that every time and I'll be a happy boy.
0:27:39 > 0:27:40Thank you.
0:27:42 > 0:27:46Away please. VIP table. Three liver. Two are medium,
0:27:46 > 0:27:49one's medium rare. Yes, David.
0:27:49 > 0:27:51Three!
0:27:53 > 0:27:56Wayne's dish requires high heat and fast cooking.
0:28:01 > 0:28:06Now plate your livers, please. The three livers.
0:28:06 > 0:28:08That's good. Right.
0:28:08 > 0:28:10Now, doing one by one by one.
0:28:12 > 0:28:14This piece? Yes. On top?
0:28:14 > 0:28:18Just shake your drips dry before you carry it over to the plate.
0:28:18 > 0:28:20I'm sorry. Next time, don't worry.
0:28:20 > 0:28:21Is that enough?
0:28:21 > 0:28:24Quickly. I've got it. I'm sorry I have to take over here.
0:28:24 > 0:28:27Right, OK. It's making me panic.
0:28:30 > 0:28:33That's good, apart from mucky fingers.
0:28:33 > 0:28:35Right, OK. Let's get it out before it gets cold.
0:28:35 > 0:28:37This is the one for 63, please.
0:28:37 > 0:28:39BELL RINGS
0:28:39 > 0:28:41Service!
0:28:41 > 0:28:43Wayne, that's great. That's fine.
0:28:47 > 0:28:51Back in Whitechapel, service is under way
0:28:51 > 0:28:54and orders for Millie's dosas are already flying in.
0:28:54 > 0:28:56One original dosa!
0:28:59 > 0:29:01Oh, no! OK. That one's gone wrong.
0:29:06 > 0:29:08Oh, again!
0:29:09 > 0:29:11Why is it breaking?
0:29:14 > 0:29:16Right, so I've got to make another one.
0:29:18 > 0:29:21What's happening here? This one didn't... It's getting
0:29:21 > 0:29:24too hot for you. It didn't go so well, that one.
0:29:24 > 0:29:27You've got to get them wider. OK. Bigger.
0:29:27 > 0:29:30Yeah. When you feel the panic coming, relax.
0:29:33 > 0:29:36If I don't do this quickly enough, it's going to burn.
0:29:40 > 0:29:41OK no panic, now. No panic.
0:29:41 > 0:29:43Where's the plate?
0:29:43 > 0:29:46OK, plate's there. Quickly, before the other one gets burned, yes?
0:29:46 > 0:29:49This one broke. OK.
0:29:49 > 0:29:53Should I take it out? No, no, no, no.
0:29:53 > 0:29:55Make a quick one.
0:29:55 > 0:29:57A bit disappointed in myself so far.
0:29:57 > 0:29:59I really don't want to let the chef down,
0:29:59 > 0:30:03and they're not all coming out perfect at the moment, so...
0:30:04 > 0:30:07..fingers crossed the next one is a good one.
0:30:07 > 0:30:11Alex? Three chicken tikka main. One no rice.
0:30:11 > 0:30:13Chicken tikka main? Yes, sir. Yes, boss.
0:30:13 > 0:30:16Hey, chicken tikka starter, please. One chicken tikka starter. OK.
0:30:16 > 0:30:20Two more chicken tikka main. OK, Chef.
0:30:20 > 0:30:23Orders are coming in thick and fast, so it's getting a bit tricky now.
0:30:25 > 0:30:29Fold it, fold it, fold it, so you don't mess it up. Yeah, that's it.
0:30:32 > 0:30:36With the tandoor oven at almost 400 degrees, Alex has to time
0:30:36 > 0:30:41the cooking of his chicken tikka to perfection. Mr Alex? Yes?
0:30:41 > 0:30:44Now, three chicken tikka plating up. Yes, Chef.
0:30:52 > 0:30:53It's so hot, man.
0:30:53 > 0:30:55What you didn't do is clean the tip.
0:30:55 > 0:31:00Oh, right, OK. Scrape it with your knife. Sorry, Chef.
0:31:05 > 0:31:07Right here, sir, quick.
0:31:08 > 0:31:12Now, go. 2,4,6. OK.
0:31:12 > 0:31:16Ah! Steady, steady, steady, my friend, steady.
0:31:16 > 0:31:19Don't forget the first appearance is the most important.
0:31:19 > 0:31:21The customer needs to see it looking good. Yes, Chef.
0:31:21 > 0:31:23So, that's ready.
0:31:33 > 0:31:36That was intense, working with heat like that.
0:31:36 > 0:31:38Particularly an oven that goes down like that.
0:31:38 > 0:31:40I was conscious that I was going to get burnt at any moment,
0:31:40 > 0:31:42because it's 400 degrees, each one.
0:31:45 > 0:31:49Across town, service is in full swing.
0:31:49 > 0:31:52We've got a table of six coming in and others.
0:31:52 > 0:31:53So whatever it's been like already,
0:31:53 > 0:31:57it's been nothing like we're about to see.
0:31:57 > 0:32:01And there's no let up in orders for Tanya's scallops.
0:32:01 > 0:32:04OK. I need that plated in two minutes, please. Two minutes, OK.
0:32:04 > 0:32:05Coming, Chef.
0:32:10 > 0:32:12Ready, Chef, in five seconds.
0:32:18 > 0:32:20That was great, Tanya.
0:32:20 > 0:32:22But next time, twice as fast, please. OK, Chef.
0:32:25 > 0:32:27OK. VIP please.
0:32:27 > 0:32:30That's three scallops and one artichoke
0:32:30 > 0:32:32and one revuelto de champinones
0:32:32 > 0:32:33Going to do three!
0:32:33 > 0:32:35OK.
0:32:35 > 0:32:36Here we go.
0:32:46 > 0:32:48I need those scallops, please.
0:32:48 > 0:32:50Are they coming? Ten seconds, Chef!
0:32:56 > 0:32:58Every one is a little bit better, Tanya. OK. Thank you.
0:32:58 > 0:33:00Really, thank you.
0:33:02 > 0:33:07Leslie's mixed grill is also proving popular.
0:33:07 > 0:33:08I've got six to do.
0:33:08 > 0:33:09I'm getting into it now.
0:33:09 > 0:33:13I really am starting to understand when to put it on the grill.
0:33:18 > 0:33:20How long for that mixed grill? Ten seconds.
0:33:20 > 0:33:22Excellent.
0:33:22 > 0:33:24OK.
0:33:24 > 0:33:27Leslie, that looks great. Thank you.
0:33:27 > 0:33:30You have forgotten one thing. I need the salt on it, please.
0:33:30 > 0:33:35OK. Let's go. Thank you. Let's, let's go, let's go.
0:33:35 > 0:33:37Table 45.
0:33:39 > 0:33:43It's the last cheque of the day for Wayne.
0:33:43 > 0:33:46I'm going to stand over you and watch you cooking your last three
0:33:46 > 0:33:48livers. Three medium. OK. Right, OK.
0:33:53 > 0:33:57You do cook with confidence, I will give you that much. Thanks. You do.
0:33:57 > 0:34:00Right, OK. Now we're going to start plating.
0:34:00 > 0:34:01Yep.
0:34:01 > 0:34:03Watch out for drips.
0:34:03 > 0:34:06Pan over the potatoes, so you don't drip it on the side.
0:34:06 > 0:34:08That's it, do that.
0:34:08 > 0:34:11You are using the world's smallest spoon.
0:34:11 > 0:34:12WAYNE LAUGHS
0:34:12 > 0:34:15For the smallest dancer!
0:34:15 > 0:34:18OK. Service, please! Ding-a-ling!
0:34:26 > 0:34:30Thank you. All of you. Thank you. Thank you, David.
0:34:30 > 0:34:33You can all come again, but as customers.
0:34:33 > 0:34:34Sounds about right!
0:34:37 > 0:34:42Over in Whitechapel, service is also drawing to a close.
0:34:42 > 0:34:45Millie. Two original dosas. OK.
0:34:49 > 0:34:52Millie. Where is the other dosa? It had to go in the bin.
0:34:53 > 0:34:56Did anyone see that pile of dosas there?
0:34:57 > 0:34:59They're for your lunch.
0:34:59 > 0:35:02You got to pay for that. Look at that!
0:35:02 > 0:35:06I'm just worried she might bankrupt me today.
0:35:06 > 0:35:09I think what's happening is the dosas popularity has just shot up
0:35:10 > 0:35:14and Millie is having a bit of difficulty coping.
0:35:14 > 0:35:17Millie, can you cook those two dosas for me, please?
0:35:20 > 0:35:22Quite happy with that one.
0:35:22 > 0:35:24Going to do another one.
0:35:24 > 0:35:26Are you taking an order? Around you.
0:35:30 > 0:35:32That's good.
0:35:32 > 0:35:34I'm not, I'm not, I've got to keep these ones up to standard.
0:35:35 > 0:35:39I'm feeling the pressure of not doing this quickly enough, now.
0:35:43 > 0:35:45Come on, Millie. OK. Let's go.
0:35:46 > 0:35:50So she's got it. A few uneven marks there, but she's got it.
0:35:51 > 0:35:52Millie, good one. Thank you.
0:35:57 > 0:35:59While Millie keeps going,
0:35:59 > 0:36:03Alex is called in to help with the other tikka orders.
0:36:03 > 0:36:05One sea bass cafreal. Are you up for sea bass? I'll do it.
0:36:05 > 0:36:10Yeah, yeah, yeah, of course. He's allowing me to do the bass.
0:36:10 > 0:36:13Fish. So that's good. We'll see how that goes.
0:36:13 > 0:36:17Let me get this through the eye. The protein is a very soft protein,
0:36:17 > 0:36:18so it can slide off very easily.
0:36:20 > 0:36:22Careful. Oh, that's gone down.
0:36:22 > 0:36:24That slid down.
0:36:25 > 0:36:27Let Mammad pick it up. Move back.
0:36:28 > 0:36:32You're dangerous, Mr Alex. What did I do, then? I thought it was perfect.
0:36:32 > 0:36:34You're using too much muscle power.
0:36:34 > 0:36:37Too much muscle power, OK. All right? After all, it's a piece of
0:36:37 > 0:36:39meat, it has got to be handled very delicately.
0:36:39 > 0:36:41Delicacy is not my strong point, I have to say.
0:36:41 > 0:36:44Well, you've got to learn some. I need to learn. Yeah.
0:36:44 > 0:36:48It's now Alex's last chance to prove he has that delicate touch.
0:36:50 > 0:36:53One chicken tikka main. That is the last order of the day, yeah?
0:36:53 > 0:36:54Yes, boss.
0:36:59 > 0:37:01That's my last one.
0:37:01 > 0:37:02I want to make it good.
0:37:08 > 0:37:12Chef, are you happy with that? I mean, hopefully.
0:37:12 > 0:37:14Everything is piping hot, colour's looking good,
0:37:14 > 0:37:18plate's looking neat, clean, tidy. That's what food is all about.
0:37:18 > 0:37:21Thanks, Chef. OK. Thank you so much. You're welcome, sir.
0:37:29 > 0:37:34OK, Millie, Alex. Let's go, we're done, service is over.
0:37:34 > 0:37:37As far as I'm concerned, you done a very, very good job.
0:37:37 > 0:37:41If you ever fancy a career outside of your fancy career, you can come here.
0:37:41 > 0:37:45Thank you very much. Good luck. All the best to you. Take care.
0:37:45 > 0:37:47Good luck. Thank you. Thank you.
0:37:49 > 0:37:53Service may be over, but there's no let up for the celebrities.
0:38:07 > 0:38:09Welcome back to the MasterChef kitchen.
0:38:09 > 0:38:12You've given a lot to this competition already.
0:38:12 > 0:38:16But this, now, is your opportunity to cook your own food.
0:38:16 > 0:38:19You've got to do yourself proud, because at the end of this,
0:38:19 > 0:38:21one of you will leave the competition.
0:38:22 > 0:38:24Two courses.
0:38:24 > 0:38:26One hour, 15 minutes.
0:38:26 > 0:38:28Ladies and gentlemen, let's cook.
0:38:42 > 0:38:44I think pressure can make you panic.
0:38:44 > 0:38:47What I learned from the professional kitchen is
0:38:47 > 0:38:50when I panic, I tend to mess everything up.
0:38:50 > 0:38:53So hopefully there won't be too much panicking today.
0:38:57 > 0:39:01Millie. What is it you're making for us? Scallop risotto
0:39:01 > 0:39:05with a pea and mint foam, and then a tart with peaches
0:39:05 > 0:39:08and amaretti biscuits, with mascarpone cream.
0:39:08 > 0:39:09Wow.
0:39:09 > 0:39:11Tell me what you're flavouring that rice with?
0:39:11 > 0:39:15I've made a fish stock, so I used prawn heads, fishbones,
0:39:15 > 0:39:16bay leaf and peppercorns.
0:39:16 > 0:39:19Have you made your own pastry for the tart, as well? Yeah.
0:39:19 > 0:39:23The trouble now is my expectation has just gone through the roof.
0:39:24 > 0:39:25That is a problem.
0:39:25 > 0:39:29I'm looking forward to this, mate. OK. Good.
0:39:31 > 0:39:34Millie's really pushing herself and showing lots and lots of skill,
0:39:34 > 0:39:36because getting a risotto with scallops absolutely perfect is
0:39:36 > 0:39:38a difficult thing, to get that frangipane
0:39:38 > 0:39:41done in the amount of time she's got is also a difficult thing.
0:39:41 > 0:39:43I just hope she's not over-ambitious.
0:39:46 > 0:39:50You've had 15 minutes. I can't believe it.
0:39:50 > 0:39:5115 minutes gone.
0:39:56 > 0:40:00I'm taking a big gamble, and I'm way out of my element.
0:40:00 > 0:40:02I thought, well, in for a penny, in for a pound.
0:40:02 > 0:40:05Let's do something exotic. It's not going to be egg and chips, love.
0:40:10 > 0:40:14Wayne. You told me you hadn't cooked in 30 years. No, I haven't.
0:40:14 > 0:40:19Well, looking down here, this looks pretty challenging. Well, it is!
0:40:19 > 0:40:22Yeah, it is. What are you making? Tarte tatin.
0:40:22 > 0:40:25You put the pastry on the top of the apple
0:40:25 > 0:40:27and then you flip it onto a plate.
0:40:27 > 0:40:30Mate, there is no way I would describe to you how to tap dance.
0:40:30 > 0:40:33But you're standing here telling me how to make a tarte tatin.
0:40:33 > 0:40:35Oh, well, I'm sorry. It's only what I've read!
0:40:35 > 0:40:37What are we leading with?
0:40:37 > 0:40:38Poached sole,
0:40:38 > 0:40:42and I'm going to siphon the sauce off at the end with gas cylinders.
0:40:42 > 0:40:44You're making a foam? Yes, I'm making a foam.
0:40:44 > 0:40:47There are chefs that have been cooking for 10, 20 years
0:40:47 > 0:40:49that wouldn't attempt a foam.
0:40:49 > 0:40:51Really? Oops!
0:40:51 > 0:40:54I did remember spraying it at the wall yesterday by accident.
0:40:57 > 0:41:00What's happened to Wayne? Because I think Wayne's sent in his brother.
0:41:00 > 0:41:03Two dishes. Really classic.
0:41:03 > 0:41:05If Wayne gets it right, what are you going to say?
0:41:12 > 0:41:16Cooking my own food today will show the sort of cook I am.
0:41:16 > 0:41:20It's all the flavours I love to put together, I love to work with.
0:41:20 > 0:41:24So, yeah, this will really show if I can cook or not.
0:41:27 > 0:41:29Leslie, you up for this?
0:41:29 > 0:41:31Certainly am!
0:41:31 > 0:41:36After the ripping you gave me for my pizza, I've got to pull my socks up.
0:41:36 > 0:41:39What is it you're making for us? Chilli beef ramen.
0:41:39 > 0:41:40Ooh!
0:41:40 > 0:41:43It's got chilli, onions, beef steak
0:41:43 > 0:41:47and ramen sauce is basically the sweet and sour flavours.
0:41:47 > 0:41:48You serving it on noodles? Yes.
0:41:48 > 0:41:50Yes. Dessert?
0:41:50 > 0:41:54A coconut rice brulee. Are these practised dishes?
0:41:54 > 0:41:56This is what my family like to eat.
0:41:56 > 0:41:57They love big chunks of meat
0:41:57 > 0:41:59and stuff that they can eat with chopsticks.
0:41:59 > 0:42:03I'm looking forward to these dishes. How confident are you about them?
0:42:03 > 0:42:05Yeah, I'm really confident!
0:42:08 > 0:42:10I love ramen noodles. They should be slippery and soft,
0:42:10 > 0:42:13the beef should be pink, the broth should be sour
0:42:13 > 0:42:16and sharp and sweet and really spiced well with chilli.
0:42:16 > 0:42:19If Leslie delivers this, I will be really impressed.
0:42:21 > 0:42:23You've got half an hour left.
0:42:23 > 0:42:24All right? 30 minutes left.
0:42:28 > 0:42:30Sorry, guys.
0:42:31 > 0:42:34I like the pebble dash effect on the floor, mate.
0:42:34 > 0:42:35ALEX LAUGHS
0:42:35 > 0:42:38I feel like we've been in an episode of Bugsy Malone!
0:42:42 > 0:42:44My menu today. I've just kept it simple,
0:42:44 > 0:42:47because I don't want to do anything that I'm not sure about.
0:42:47 > 0:42:50This is what I cook at home, big plates of food.
0:42:50 > 0:42:53I don't do small, little, petite. I just can't deal with that.
0:42:57 > 0:43:00Alex, what are you making, because there's a lot of stuff on here?
0:43:00 > 0:43:05My main is the sirloin steak with warm kale salad
0:43:05 > 0:43:07and a monkey gland sauce.
0:43:07 > 0:43:11The dessert is a malva tart, a South African pudding.
0:43:11 > 0:43:14It's almost like a sponge with a ginger syrup.
0:43:14 > 0:43:18Righto. Monkey gland sauce? I grew up with it.
0:43:18 > 0:43:20It's very hot, very sweet,
0:43:20 > 0:43:22and it goes well with steak.
0:43:22 > 0:43:24Why, when this could be last two dishes you ever
0:43:24 > 0:43:26cook on MasterChef, have you chosen them?
0:43:26 > 0:43:29Because it's the food I like to eat. I grew with up with it, so...
0:43:29 > 0:43:32..Hopefully it's going to do the trick.
0:43:32 > 0:43:35I'm looking forward to this, because I've never tried them before. Good.
0:43:35 > 0:43:39Good luck, mate. I hope you enjoy it. Thanks, mate.
0:43:39 > 0:43:42Monkey gland is a South African name for barbecue sauce.
0:43:42 > 0:43:45Alex's dessert is a pudding from South Africa almost like a sticky
0:43:45 > 0:43:48toffee pudding. I think it sounds really interesting,
0:43:48 > 0:43:52but what I do like more about it, is it's inspired by his youth.
0:43:52 > 0:43:53It's his time in South Africa.
0:43:58 > 0:44:01I do feel a bit nervous, coming back into the kitchen,
0:44:01 > 0:44:05because that's where I had a bit of a disaster the first time.
0:44:05 > 0:44:09So I've got to let go of that and think this is a new day,
0:44:09 > 0:44:11and I've got to try and get my confidence back.
0:44:14 > 0:44:17Tanya, what are your two dishes today?
0:44:17 > 0:44:21So I've got a Malaysian-inspired chicken curry, Gregg, and then for
0:44:21 > 0:44:25dessert, I've got something called a malva pudding.
0:44:25 > 0:44:28From South Africa? Yes! How'd you know? I love them.
0:44:28 > 0:44:30Do you know where I learned about the malva pudding? Where?
0:44:30 > 0:44:34Over the back with Alex about five minutes ago. Oh, you're kidding!
0:44:36 > 0:44:38What about this for a coincidence?
0:44:38 > 0:44:42The malva pudding, I've never had before in my life,
0:44:42 > 0:44:43never ever heard of, before today,
0:44:43 > 0:44:46and now there's two people out there cooking it?
0:44:46 > 0:44:47What's the chances of that?
0:44:47 > 0:44:49I think it's actually quite surprising
0:44:49 > 0:44:52there's a pudding in the world you haven't tasted.
0:44:54 > 0:44:56You've got just ten minutes left.
0:44:56 > 0:44:58Ten minutes.
0:44:58 > 0:44:59Whoa!
0:45:07 > 0:45:10You've got five minutes.
0:45:10 > 0:45:12Get it on the plates, come on!
0:45:29 > 0:45:30Time's up. Stop.
0:45:30 > 0:45:33Oh, my God, no. Stop, stop, stop.
0:45:33 > 0:45:35Stop!
0:45:36 > 0:45:38WAYNE LAUGHS
0:45:41 > 0:45:45Right. Alex, up you come, my friend. Let's have a look.
0:45:52 > 0:45:57For his main course, Alex has made sirloin steak,
0:45:57 > 0:46:02baked potatoes with sour cream, a warm salad of kale, baby plum
0:46:02 > 0:46:07tomatoes, pine nuts and feta, with a South African monkey gland sauce.
0:46:18 > 0:46:20Mmm.
0:46:23 > 0:46:24Love your steak.
0:46:25 > 0:46:29And I love the smoky monkey gland barbecue sauce.
0:46:30 > 0:46:32Although I like your feta and tomato with the kale,
0:46:32 > 0:46:36I don't see that in any way matches the steak with the barbecue sauce.
0:46:38 > 0:46:40Everything on the plate is cooked really well,
0:46:40 > 0:46:42but as you add cream and cheese
0:46:42 > 0:46:46and all those things as well it's becoming really rich.
0:46:46 > 0:46:49It's just too many big things on one plate. Yeah.
0:46:51 > 0:46:57For dessert, he's made a malva pudding flavoured with apricots
0:46:57 > 0:46:59and a ginger cream.
0:47:08 > 0:47:10Well, there's nothing wrong with that I can find!
0:47:10 > 0:47:13I mean, there is a soft syrupy sponge, which is lovely,
0:47:13 > 0:47:17really light, and you've got nice ginger flavour going through the
0:47:17 > 0:47:20cream. First time I've had one. I'd go back for another one.
0:47:22 > 0:47:25It's moreish, it's addictive, and the good thing is,
0:47:25 > 0:47:26it means something to you.
0:47:26 > 0:47:28And I think you've done a good job, Alex,
0:47:28 > 0:47:31I think you should be really proud of it. Thanks, John.
0:47:31 > 0:47:33Really, really good. Thanks for that.
0:47:33 > 0:47:36Having two guys like that say that's good food,
0:47:36 > 0:47:40it really gives you a boost, you know, you think, oh, what? OK...
0:47:46 > 0:47:50Tanya has cooked a spicy Malaysian chicken curry with coconut
0:47:50 > 0:47:53and saffron rice.
0:47:56 > 0:48:00Is that the size of portion you feed to your children?
0:48:00 > 0:48:03Well, when they're hungry, yes.
0:48:03 > 0:48:04Wow.
0:48:15 > 0:48:17JOHN EXHALES
0:48:17 > 0:48:20I like spicy food, but that chilli powder has literally
0:48:20 > 0:48:24coated my tongue and the back of my throat and is burning my mouth.
0:48:25 > 0:48:26Yeah...
0:48:26 > 0:48:28..Wow.
0:48:28 > 0:48:31I really do love the saffron through that rice.
0:48:33 > 0:48:36What concerns me here is the lack of ambition.
0:48:36 > 0:48:39But I like the flavours.
0:48:41 > 0:48:44For dessert, Tanya has also made a malva pudding
0:48:44 > 0:48:47and served it with vanilla cream.
0:48:55 > 0:48:58I think you know, and I can see that the centre of your malva
0:48:58 > 0:49:03is not cooked, and what you have is that distinct flavour of egg.
0:49:04 > 0:49:08I'm a great lover of big, thick sponges, but I think you've
0:49:08 > 0:49:11really got to be a little bit more ambitious in your presentation.
0:49:14 > 0:49:18The comments weren't great, and I think there were things
0:49:18 > 0:49:21that I could have improved, so I feel slightly disappointed.
0:49:26 > 0:49:27Can I just get one more thing?
0:49:27 > 0:49:28Yeah.
0:49:32 > 0:49:34This is just to go with the food.
0:49:36 > 0:49:39Next time, could I have a pint of bitter?
0:49:39 > 0:49:40Yeah. Thank you.
0:49:42 > 0:49:47Millie's main course is a scallop and prosecco risotto.
0:49:48 > 0:49:51We know there's something missing off your main course, don't we?
0:49:51 > 0:49:54Yeah. It was meant to have a pea foam,
0:49:54 > 0:49:58which wouldn't turn into a foam, so that is missing from the plate.
0:50:05 > 0:50:06I love the scallops,
0:50:06 > 0:50:09which have been poached in that rice and that stock.
0:50:09 > 0:50:12Your rice could be arguably slightly under,
0:50:12 > 0:50:14but I quite like it chalky like that.
0:50:14 > 0:50:16I think it's a very good dish.
0:50:16 > 0:50:17Thank you. Good job.
0:50:17 > 0:50:19That's a lovely dish.
0:50:21 > 0:50:24Sweet scallops running throughout. Excellent.
0:50:24 > 0:50:26Pea foam or no pea foam,
0:50:26 > 0:50:29I am seriously, seriously impressed with your work.
0:50:32 > 0:50:37Millie's desert is a peach and frangipane tart with crushed
0:50:37 > 0:50:43amaretti biscuits and mascarpone cream flavoured with almond liqueur.
0:50:43 > 0:50:48Look at that! That is lovely. That is really, really lovely.
0:50:58 > 0:51:01I think your pastry is wonderful, it's lovely and crisp.
0:51:01 > 0:51:03Your frangipane and is full of that flavour of almond,
0:51:03 > 0:51:06and I love the addition of the amaretti biscuits through it.
0:51:06 > 0:51:10You are turning into a bit of a cookery star! I am really,
0:51:10 > 0:51:11really impressed. Thank you.
0:51:13 > 0:51:16I don't actually know how I feel. I think I'm still in a bit of shock.
0:51:16 > 0:51:19I messed up a couple of things, but overall,
0:51:19 > 0:51:21I'm really glad they liked it.
0:51:23 > 0:51:24(So scared.)
0:51:31 > 0:51:35Leslie's main is a chilli beef ramen,
0:51:35 > 0:51:39a Japanese noodle dish, with sirloin steak in a meaty broth.
0:51:47 > 0:51:51Lovely crunch of fresh vegetables, giving lots of different flavours.
0:51:51 > 0:51:54Your steak is cooked really, really well.
0:51:54 > 0:51:57I want more broth in there.
0:51:57 > 0:52:01Loads more of it. I agree with Greg. I think it needs more broth.
0:52:01 > 0:52:04The reason I say that is because I think it's all really delicious.
0:52:04 > 0:52:07I think you've done a really great job. So much better than your pizza!
0:52:10 > 0:52:14For dessert, Leslie has made a coconut rice brulee,
0:52:14 > 0:52:15served with cream.
0:52:28 > 0:52:31I've never seen anything like that before. It took me by surprise.
0:52:31 > 0:52:34I didn't expect to find a soft custard top and a firm rice base.
0:52:34 > 0:52:37It's delightful. It does taste of coconut. I really like it.
0:52:40 > 0:52:41Leslie, I'm really impressed.
0:52:41 > 0:52:45I really like your pudding, because I like the texture of it.
0:52:45 > 0:52:48Honestly? You've surprised me. I'm really pleased for you.
0:52:50 > 0:52:54I am happy. Really happy, because they really liked it.
0:52:54 > 0:52:56I've got goose bumps.
0:53:00 > 0:53:05Finally, it's Wayne, with his poached sole, spring vegetables,
0:53:05 > 0:53:06and a citrus foam.
0:53:08 > 0:53:14I wouldn't, at this stage, if I were you, attempt top-end posh food
0:53:14 > 0:53:17decoration, until you've got the skill that goes with it.
0:53:17 > 0:53:18Yeah.
0:53:28 > 0:53:31I'm happy with the way you've poached your fish. Nice texture,
0:53:31 > 0:53:33for me. I like your choice of vegetables.
0:53:33 > 0:53:35Your sauce is a little watery.
0:53:35 > 0:53:36Yes.
0:53:36 > 0:53:41I love that slipperiness of that asparagus with your citrus sauce,
0:53:41 > 0:53:43and I think your fish is tasty,
0:53:43 > 0:53:45but in my opinion, your fish is overcooked.
0:53:48 > 0:53:51Wayne's dessert is a classic tarte tatin.
0:54:02 > 0:54:05Here's a dance you don't know, it's the "I love the pudding" dance.
0:54:05 > 0:54:08Oh, great. Thank you.
0:54:08 > 0:54:11You have got lovely apples, there,
0:54:11 > 0:54:13delivering nice, sweet, slightly acidic juice,
0:54:13 > 0:54:16the whole thing is wrapped up in light toffee,
0:54:16 > 0:54:17and it's just beautiful!
0:54:19 > 0:54:21Maybe the pastry could do with a little bit more, but hey.
0:54:23 > 0:54:25I'm really pleased with your dessert, Wayne.
0:54:25 > 0:54:27I'm not that impressed with the main course, I've got to say.
0:54:27 > 0:54:29OK.
0:54:29 > 0:54:30But, the dessert's great.
0:54:30 > 0:54:31Thank you.
0:54:31 > 0:54:36It wasn't a disaster, I didn't burn anything, everything was edible!
0:54:36 > 0:54:40And if it was edible, that's ten out of ten to me, I tell you!
0:54:45 > 0:54:48This was a good day, you've really put a decent shift in.
0:54:48 > 0:54:51But now, we've got a tough decision to make.
0:54:51 > 0:54:54One of you is going to be leaving the competition.
0:54:54 > 0:54:57We'll call you back in once we've made
0:54:57 > 0:54:59what is going to be a difficult choice. Off you go.
0:55:04 > 0:55:07ALEX: You did so well! MILLIE: I think everyone did so well.
0:55:11 > 0:55:14I tell you what! These guys really turned it around.
0:55:14 > 0:55:17They did turn it around. I'm actually really pleased.
0:55:17 > 0:55:21And, from today, I actually think we've got some really good cooks.
0:55:23 > 0:55:25Millie's good. Look what she was attempting,
0:55:25 > 0:55:27look at the skill level she showed.
0:55:29 > 0:55:31Millie's staying in the competition, that's for sure.
0:55:31 > 0:55:35I need to put my hand up for Leslie, because she's turned it around.
0:55:35 > 0:55:39I think to come in here and do two dishes of style
0:55:39 > 0:55:42and class like Leslie did was great.
0:55:42 > 0:55:44I'm happy for Leslie to go through, I think she's
0:55:44 > 0:55:47one of the better cooks, and she presented us with two decent dishes.
0:55:48 > 0:55:52Alex? I think his main course was a mishmash.
0:55:52 > 0:55:55But his dessert was a lovely, lovely thing.
0:55:55 > 0:55:57I think Alex is good enough to go through.
0:55:57 > 0:55:58I agree.
0:55:58 > 0:55:59I knew this was coming.
0:55:59 > 0:56:03We've now got to make a decision between Wayne and Tanya.
0:56:06 > 0:56:08The mistake that Tanya made was her pudding,
0:56:08 > 0:56:12but that curry was intentional. And there's my concern.
0:56:14 > 0:56:15It's obvious to me that
0:56:15 > 0:56:18Wayne hasn't got a great deal of cookery experience.
0:56:20 > 0:56:22But it's also clear to me that he's
0:56:22 > 0:56:24fighting for his place in the competition.
0:56:25 > 0:56:27I think it's as simple as this.
0:56:27 > 0:56:30Wayne and Tanya have both made mistakes,
0:56:30 > 0:56:33but which one are we willing to push through?
0:56:49 > 0:56:51We have to let one of you go.
0:56:51 > 0:56:53And we've made that decision.
0:56:57 > 0:56:58The person leaving us...
0:57:01 > 0:57:04..is Tanya. Thank you.
0:57:04 > 0:57:05Thank you. Thank you.
0:57:10 > 0:57:13I think I kind of knew deep inside it was going to be me.
0:57:13 > 0:57:15I'm just happy I took part,
0:57:15 > 0:57:19I'm happy that I was brave enough to take part, and I enjoyed it.
0:57:19 > 0:57:21You know, it was a good experience.
0:57:24 > 0:57:27I've got tingles down my arms as I speak.
0:57:27 > 0:57:28Wow!
0:57:30 > 0:57:32I'm feeling so happy!
0:57:34 > 0:57:37It is a relief, but then my mind's already worrying
0:57:37 > 0:57:39what we're going to be doing next.
0:57:39 > 0:57:40I'm really chuffed!
0:57:40 > 0:57:43I know it is going to get tough from now on, though.
0:57:43 > 0:57:45I've got a feeling this is just the beginning.
0:57:50 > 0:57:52Next time.
0:57:52 > 0:57:56The four celebrities are back to fight for their place
0:57:56 > 0:57:57in the semifinals.
0:57:57 > 0:57:59OH!
0:58:02 > 0:58:04I'm struggling a bit with this pudding.
0:58:04 > 0:58:06Let's crack on. This way. This way.
0:58:06 > 0:58:07GASP
0:58:07 > 0:58:08Oh, God...
0:58:11 > 0:58:14It's a beautifully presented, delicious dish.