0:00:04 > 0:00:07Brand-new celebs in this kitchen.
0:00:07 > 0:00:10We're about to find out whether they can cook.
0:00:10 > 0:00:12MasterChef now...
0:00:12 > 0:00:15means winning.
0:00:15 > 0:00:17Some of them think they can cook.
0:00:17 > 0:00:18Some of them know they can't cook.
0:00:18 > 0:00:21Some of them are just...delusional.
0:00:21 > 0:00:24This is really serious now.
0:00:24 > 0:00:26All we want is just a little bit of promise...
0:00:26 > 0:00:28a glimmer of hope.
0:00:28 > 0:00:32With a twinkle, well, maybe I can get to the next round.
0:00:32 > 0:00:34You can act, you can sing,
0:00:34 > 0:00:36but can you cook?
0:00:43 > 0:00:45This week, five celebrities
0:00:45 > 0:00:47have taken on the challenge
0:00:47 > 0:00:49to become MasterChef champion.
0:00:50 > 0:00:54Last time, TV presenter Tania Bryer went home.
0:00:55 > 0:01:00Now, the remaining four are back to fight for their place.
0:01:00 > 0:01:02At the end of today,
0:01:02 > 0:01:04two will be going home.
0:01:05 > 0:01:07Staying in this competition is important to me, yeah.
0:01:07 > 0:01:08I'm feeling a bit...
0:01:08 > 0:01:10that I need to step up my game.
0:01:11 > 0:01:13I wish I can say I wasn't nervous
0:01:13 > 0:01:14and just be like, "No, feel great.
0:01:14 > 0:01:16"Really confident."
0:01:16 > 0:01:20But I'm really, really nervous today.
0:01:20 > 0:01:23Whoever doesn't rise to the challenge
0:01:23 > 0:01:26will just be left behind.
0:01:26 > 0:01:28And I really don't want that to be me.
0:01:29 > 0:01:31I've survived the last round
0:01:31 > 0:01:33and now I'm a quarterfinalist.
0:01:33 > 0:01:35For somebody who's never cooked,
0:01:35 > 0:01:37it's a miracle! And I'm thrilled!
0:01:38 > 0:01:40I'm really excited by these four.
0:01:40 > 0:01:41Some great food.
0:01:41 > 0:01:44A couple of these are really pushing themselves.
0:01:44 > 0:01:47I am loving this and I can't wait for what comes next.
0:02:01 > 0:02:03HE SIGHS
0:02:04 > 0:02:06Welcome back to the MasterChef kitchen.
0:02:06 > 0:02:08Look, you worked really hard yesterday.
0:02:08 > 0:02:10Today is very different...
0:02:10 > 0:02:14and I'm sorry, but I think it's actually tougher.
0:02:16 > 0:02:17What we want to do today, now,
0:02:17 > 0:02:21is find out a little bit more about you as cooks.
0:02:21 > 0:02:27First of all, we want to test your knowledge and your skill.
0:02:27 > 0:02:29And we're going to call you up one by one
0:02:29 > 0:02:31to see how much you know.
0:02:31 > 0:02:33Not scary at all.
0:02:35 > 0:02:36See you soon.
0:02:36 > 0:02:37Thank you.
0:02:45 > 0:02:48What we've got them to do isn't that difficult
0:02:48 > 0:02:49if they just hold their nerve.
0:02:51 > 0:02:54If it's anything to do with smelling herbs and stuff like that,
0:02:54 > 0:02:57I think my sense of smell went years ago.
0:02:59 > 0:03:01I wasn't feeling nervous, I am now.
0:03:01 > 0:03:03Erm...
0:03:03 > 0:03:05I've got no idea what it can be,
0:03:05 > 0:03:07but I hope it's got nothing to do with cakes.
0:03:09 > 0:03:12Knowledge and skill... the basis of all great cooking.
0:03:12 > 0:03:13You got good knowledge,
0:03:13 > 0:03:14you got good skills,
0:03:14 > 0:03:15you can do almost anything.
0:03:15 > 0:03:18First off, we're going to ask them to identify, well,
0:03:18 > 0:03:21a load of sweeteners, really. Sweeteners and syrups.
0:03:21 > 0:03:22Not including you,
0:03:22 > 0:03:25but there are three of my favourite sweet things here.
0:03:25 > 0:03:28Maple syrup, which is just the most delightful thing in the world.
0:03:28 > 0:03:32Do you know it takes 10 litres of the syrup of a maple tree
0:03:32 > 0:03:34to make one litre of maple syrup?
0:03:34 > 0:03:35I do now.
0:03:35 > 0:03:36JOHN SNIGGERS
0:03:36 > 0:03:39Golden syrup. I probably had my first taste of this
0:03:39 > 0:03:41at about two years old.
0:03:41 > 0:03:43And then you've got some honey,
0:03:43 > 0:03:46treacle, molasses and corn syrup.
0:03:46 > 0:03:48The treacle and the molasses look exactly the same.
0:03:48 > 0:03:50They look like little oil wells.
0:03:50 > 0:03:53Molasses is a little bit more...
0:03:53 > 0:03:54aniseed in flavour,
0:03:54 > 0:03:58whereas treacle is just very, very dark, boiled down sugar.
0:04:01 > 0:04:05Next, they're going to make us a stack of American pancakes.
0:04:05 > 0:04:08Thick pancakes like you'd see in a diner.
0:04:08 > 0:04:11Brilliant test! Right. You got 15 minutes.
0:04:11 > 0:04:13First of all, I'm going to melt butter.
0:04:13 > 0:04:15Yummy!
0:04:15 > 0:04:17They may well have made pancakes before,
0:04:17 > 0:04:20but not possibly American pancakes.
0:04:20 > 0:04:23So, a bit of salt, a bit of sugar.
0:04:23 > 0:04:26Eggs and milk together first.
0:04:26 > 0:04:28And then buttermilk.
0:04:28 > 0:04:31Now, buttermilk is a cultured mixture,
0:04:31 > 0:04:34which is sour and it gives the pancake body,
0:04:34 > 0:04:36but it also gives a flavour.
0:04:36 > 0:04:39Then you add your flour and your bicarb.
0:04:39 > 0:04:40Basically if it's on the bench,
0:04:40 > 0:04:43- it needs to go in the bowl. - That's right.
0:04:45 > 0:04:46And then?
0:04:46 > 0:04:49The warmth of the butter, when I add it to my pancake mixture,
0:04:49 > 0:04:52will activate the bicarbonate soda,
0:04:52 > 0:04:53so that the whole thing puffs up.
0:04:53 > 0:04:57And you leave it to one side
0:04:57 > 0:04:58for a couple of minutes.
0:04:59 > 0:05:01You get the bacon on.
0:05:05 > 0:05:07- Mm!- Then you butter the bacon.
0:05:07 > 0:05:08Yeah, that's the best bit!
0:05:08 > 0:05:10Loads and loads of maple syrup. Yum!
0:05:11 > 0:05:14So, now your pancakes have had the time to relax.
0:05:14 > 0:05:15You can see the bubbles.
0:05:18 > 0:05:19Take a ladle...
0:05:23 > 0:05:24Mmm!
0:05:28 > 0:05:31Can't believe how thick that batter is.
0:05:31 > 0:05:33Now, what you got to watch for here
0:05:33 > 0:05:35is the little bubbles to come out the top,
0:05:35 > 0:05:40so that we can see that the bicarb is being cooked out.
0:05:40 > 0:05:41You had 10 minutes, you know?
0:05:43 > 0:05:44GREGG GRUNTS IN DELIGHT
0:05:45 > 0:05:46GREGG CHEERS
0:05:48 > 0:05:53So, we've got a lovely, big, thick, spongy, light,
0:05:53 > 0:05:56delicious pancake all exactly the same size.
0:05:56 > 0:05:58Lovely!
0:05:58 > 0:05:59Oop, turn this one over.
0:06:05 > 0:06:08Short stack of pancakes, Maple syrup bacon, maple syrup...
0:06:08 > 0:06:10American-style.
0:06:10 > 0:06:12Mm!
0:06:12 > 0:06:13This is all about making the batter.
0:06:13 > 0:06:16If you can make the batter, you can make the pancake.
0:06:16 > 0:06:17That's it.
0:06:32 > 0:06:35Nice, soft pancakes. Really light.
0:06:35 > 0:06:36Sweetness from Maple syrup
0:06:36 > 0:06:40- and just a little bit of smoky saltiness from the bacon.- Yeah.
0:06:40 > 0:06:41Not bad at all.
0:06:41 > 0:06:43Right. Pancake time! Let's get them in.
0:06:46 > 0:06:48All right, lads.
0:06:48 > 0:06:51First up is ex-EastEnders actor Alex Ferns.
0:06:53 > 0:06:56After a near faultless first round...
0:06:56 > 0:06:57You knew what you were doing
0:06:57 > 0:06:59and you've delivered something pretty good.
0:06:59 > 0:07:01His own dishes from his South African upbringing
0:07:01 > 0:07:03received a mixed press.
0:07:03 > 0:07:06- It's just too many big things on one plate.- Yeah.
0:07:11 > 0:07:13My knowledge of ingredients...
0:07:13 > 0:07:17is quite basic, I think.
0:07:17 > 0:07:19- Now I'm starting to get nervous. - HE LAUGHS
0:07:21 > 0:07:26So, Alex, underneath this cloth here are some ingredients.
0:07:26 > 0:07:28We'd like you to smell them, taste them
0:07:28 > 0:07:29and tell us what they are.
0:07:29 > 0:07:31- You've got two minutes.- OK.
0:07:31 > 0:07:32- You happy to go?- Yeah.
0:07:32 > 0:07:33Ta-da!
0:07:43 > 0:07:46Is that a letter addressed to me or is that what you think it is?
0:07:46 > 0:07:47HE LAUGHS
0:07:56 > 0:07:58I've got a little bit of knowledge,
0:07:58 > 0:08:00but I'm not a professional cook, you know?
0:08:00 > 0:08:03I mean, I usually cook by the seat of my pants.
0:08:03 > 0:08:04I don't know if that's right.
0:08:09 > 0:08:11Oh, I don't know what that is,
0:08:11 > 0:08:13but I'm thinking it's that.
0:08:15 > 0:08:18You got one...
0:08:18 > 0:08:19wrong.
0:08:19 > 0:08:20- One wrong!? - JOHN CLICKS TONGUE
0:08:20 > 0:08:22I'll tell you what,
0:08:22 > 0:08:24that's pretty good going, mate.
0:08:24 > 0:08:25- Cheers.- Good.
0:08:25 > 0:08:27We want you to make us something
0:08:27 > 0:08:29- which those syrups would go with. - Yeah, OK.
0:08:29 > 0:08:3315 minutes, please. Four pancakes, American-style.
0:08:33 > 0:08:36- And you can do it with some nice bacon, if you like.- OK.
0:08:41 > 0:08:45Knowing that I'm going to be one on one with John and Gregg is...
0:08:45 > 0:08:47is quite an intimidating thought.
0:08:47 > 0:08:49With nothing to distract them,
0:08:49 > 0:08:52they'll be watching every move I make.
0:08:52 > 0:08:54Do you make pancakes at home?
0:08:54 > 0:08:57I do. I make the kids pancakes all the time. They love them.
0:08:57 > 0:08:59And I do American-style pancakes which is...
0:09:08 > 0:09:10I'm going to try to get this to stiff peaks,
0:09:10 > 0:09:13but I don't know if I'll be able to do it in time.
0:09:20 > 0:09:21Come on, baby.
0:09:21 > 0:09:22Light my fire.
0:09:25 > 0:09:27You've got five minutes left.
0:09:28 > 0:09:32Try to wait until the bubbles come up. The bubbles come up.
0:09:33 > 0:09:37Oop! Quick, quick, quick! Come on!
0:09:37 > 0:09:39Stop shaking, you're doing fine.
0:09:39 > 0:09:41OK. Calm down, Ferns.
0:09:47 > 0:09:48- Done?- Yeah.
0:09:50 > 0:09:51Well...
0:09:59 > 0:10:01Alex...
0:10:01 > 0:10:03watching you work and what you did was absolutely right.
0:10:03 > 0:10:06The fact that you actually put egg white through your pancake batter...
0:10:06 > 0:10:08I didn't do mine like that,
0:10:08 > 0:10:09but it's a really good thing
0:10:09 > 0:10:10because they're light and airy.
0:10:10 > 0:10:12What you've got there is a really good result.
0:10:14 > 0:10:16Look at that!
0:10:23 > 0:10:27Alex, you got lovely, light, buttery pancakes.
0:10:27 > 0:10:29They're soaking up the maple syrup.
0:10:29 > 0:10:31Your bacon's lovely and crispy and salty.
0:10:31 > 0:10:33I'm really pleased for you. That's a good job.
0:10:33 > 0:10:35My only complaint,
0:10:35 > 0:10:36because you didn't grill that bacon,
0:10:36 > 0:10:38because you cooked in butter,
0:10:38 > 0:10:41the top pancake is a little greasy.
0:10:41 > 0:10:42Right. Got you. Yeah, yeah, yeah.
0:10:42 > 0:10:45Good job, mate. You can be pleased with yourself.
0:10:45 > 0:10:48- Thanks, Gregg.- Go on and have a cup of tea.- Thanks, John. Cheers.
0:10:49 > 0:10:52His egg white trick's a good one.
0:10:52 > 0:10:54- Egg white makes it more airy.- Yeah.
0:10:54 > 0:10:55I might put some on my head.
0:10:58 > 0:11:00I'm feeling better about the upcoming challenges
0:11:00 > 0:11:03because if I can do that straight off the bat
0:11:03 > 0:11:06with them watching me and my every move, I think I'll be OK.
0:11:14 > 0:11:18Actor Leslie Ash is up next.
0:11:18 > 0:11:21She had a slow start to the competition.
0:11:21 > 0:11:23- It's rustic.- Not half!
0:11:23 > 0:11:28But went on to score a success with her Asian noodles.
0:11:28 > 0:11:29It's all really delicious.
0:11:29 > 0:11:31I think you've done a really great job.
0:11:31 > 0:11:33So much better than your pizza.
0:11:33 > 0:11:35This is very important
0:11:35 > 0:11:38to show that I wasn't just lucky the other day.
0:11:38 > 0:11:40I do know how to cook.
0:11:41 > 0:11:44Underneath this cloth, there are some sweet things.
0:11:44 > 0:11:48So, two minutes to identify as many ingredients as you possibly can
0:11:48 > 0:11:49and write them down.
0:11:52 > 0:11:53Have a taste.
0:12:01 > 0:12:02I don't know how to spell it.
0:12:10 > 0:12:11I can't taste it.
0:12:11 > 0:12:13- Don't overthink it, Leslie.- OK.
0:12:13 > 0:12:15SHE LAUGHS It's not a trick.
0:12:17 > 0:12:21It's just about trying to get you to think about your palate, really.
0:12:21 > 0:12:23I want to learn something.
0:12:23 > 0:12:24And I am learning.
0:12:24 > 0:12:27And I know that the bar has been set
0:12:27 > 0:12:31and I have to reach that height.
0:12:33 > 0:12:35Ah!
0:12:35 > 0:12:38GREGG AND JOHN CHEER
0:12:38 > 0:12:39See?
0:12:39 > 0:12:41- You done?- I am.
0:12:43 > 0:12:45Not bad at all. You got four out of six.
0:12:45 > 0:12:47Molasses.
0:12:47 > 0:12:49SHE SIGHS
0:12:49 > 0:12:51Now we've tested your knowledge.
0:12:51 > 0:12:53We would like you to make
0:12:53 > 0:12:57four American-style pancakes with bacon.
0:12:57 > 0:12:59And you have 15 minutes, please.
0:12:59 > 0:13:02- My mum was Canadian...- Oh. - ..And...yeah.
0:13:02 > 0:13:05And I just remember her making this.
0:13:05 > 0:13:06Good. OK, Leslie.
0:13:08 > 0:13:10- What's that?- Taste it.
0:13:12 > 0:13:13Yoghurt.
0:13:13 > 0:13:16- Buttermilk.- Hey!
0:13:21 > 0:13:24Argh! Oh, God I don't know!
0:13:30 > 0:13:32So, I've got to do bacon as well.
0:13:44 > 0:13:4810 minutes. You've got plenty of time, Leslie. You're doing well.
0:13:58 > 0:14:00Just put that there for a minute.
0:14:10 > 0:14:11That'll do.
0:14:18 > 0:14:20I love the idea of pancake, bacon,
0:14:20 > 0:14:22pancake, bacon, pancake, bacon stacked.
0:14:22 > 0:14:24It's a really, really good idea.
0:14:31 > 0:14:34This bacon could do with being cooked a little less
0:14:34 > 0:14:37and your pancakes could do with being a little bit thicker,
0:14:37 > 0:14:39but the whole thing tastes lovely.
0:14:39 > 0:14:42Your first pancake was the right consistency and it puffed up
0:14:42 > 0:14:44and it's a lovely and thick thing.
0:14:44 > 0:14:46And then as you went through your batter,
0:14:46 > 0:14:47they got thinner and thinner.
0:14:47 > 0:14:49- I like the flavours.- So do I!
0:14:49 > 0:14:51I love that buttermilk richness in the pancake.
0:14:51 > 0:14:54I like that you used lashings of butter to cook them with.
0:14:54 > 0:14:56It's amazing what you can achieve, isn't it?
0:14:56 > 0:14:58Thank you very much, indeed.
0:14:58 > 0:15:00- Go on. Off you go.- See you.
0:15:04 > 0:15:06They are good flavoured pancakes.
0:15:06 > 0:15:08But her working method needs to get calmer.
0:15:12 > 0:15:16When I was looking at all of the ingredients,
0:15:16 > 0:15:17I thought, "Oh, no!"
0:15:17 > 0:15:20So, when he said pancakes, it was a relief.
0:15:20 > 0:15:23I was quite pleased with my pancakes.
0:15:27 > 0:15:28Hello, Millie.
0:15:28 > 0:15:33Next up is Chelsea socialite Millie Mackintosh.
0:15:33 > 0:15:37In the first round, she struggled with the restaurant challenge.
0:15:37 > 0:15:39It didn't go so well, that one.
0:15:39 > 0:15:40All right. Careful now.
0:15:40 > 0:15:45But was praised for the elegance and skill she showed in her own dishes.
0:15:45 > 0:15:48You...you're turning into a bit of a cookery star.
0:15:48 > 0:15:49I am really, really impressed.
0:15:51 > 0:15:54My knowledge and skills, mostly it's probably mostly stuff
0:15:54 > 0:15:55that my mum's taught me.
0:15:57 > 0:15:59So, it's hard to say, like, what are my definite skills.
0:15:59 > 0:16:03Like, I know I can do the basics, but...
0:16:03 > 0:16:06Lots of grey areas.
0:16:07 > 0:16:10- Millie, reveal your ingredients.- OK.
0:16:12 > 0:16:14- They're all sweet things.- OK.
0:16:24 > 0:16:26- Can I put two things?- Yeah.
0:16:30 > 0:16:31- Treacle.- You got a minute left.
0:16:33 > 0:16:35Oh, I don't know.
0:16:36 > 0:16:39Feeling pretty petrified about the skills and knowledge test.
0:16:39 > 0:16:42Just having John and Gregg watching me
0:16:42 > 0:16:43is going to be really unnerving.
0:16:43 > 0:16:45(What is that?)
0:16:45 > 0:16:47I'm a bit worried that I'm going to freak out.
0:16:47 > 0:16:48Oh, I've tasted that. What is it?
0:16:48 > 0:16:50Is that golden syrup...?
0:16:50 > 0:16:52No, Maple syrup! It's Maple syrup!
0:16:52 > 0:16:53Time's up, Millie.
0:16:55 > 0:16:57- All right.- So, pretty good. Four, really.
0:16:57 > 0:16:59Well done, you.
0:16:59 > 0:17:02You have in front of you all the ingredients to make for us
0:17:02 > 0:17:05four American pancakes with bacon, please, in 15 minutes.
0:17:05 > 0:17:07Off you go.
0:17:07 > 0:17:08(American pancakes...)
0:17:08 > 0:17:11Oh, there's like different types of pancakes.
0:17:11 > 0:17:13OK.
0:17:14 > 0:17:15That's quite a lot of flour.
0:17:17 > 0:17:19Stop panicking.
0:17:19 > 0:17:21The most worrying thing, I think, is my nerves,
0:17:21 > 0:17:25because you just lose kind of sight
0:17:25 > 0:17:27of what's the obvious thing to do.
0:17:30 > 0:17:32What is...like baking powder?
0:17:35 > 0:17:37Is that going to make them rise more?
0:17:37 > 0:17:40You're looking at me like...
0:17:40 > 0:17:42- I've never made them with that. - All right.
0:17:42 > 0:17:45- Do you always talk yourself out of things?- Yes.- Why?
0:17:45 > 0:17:47I guess it's just kind of...
0:17:47 > 0:17:48a nervous thing.
0:17:51 > 0:17:54So, what sort of pancakes do you normally make?
0:17:54 > 0:17:55There's one type that I make
0:17:55 > 0:17:57where I whisk the egg whites with blueberries.
0:17:57 > 0:17:59They're kind of like light and fluffy in the middle.
0:17:59 > 0:18:01I make really healthy ones,
0:18:01 > 0:18:04which are literally just made of oats, cottage cheese and eggs.
0:18:04 > 0:18:07You're halfway. Just over seven minutes left.
0:18:15 > 0:18:18Now, what I want is for the bubbles to start popping.
0:18:18 > 0:18:20That looks pancake-ish.
0:18:20 > 0:18:23- OK.- You've got 60 seconds. Come on. Turn that pancake.
0:18:23 > 0:18:25Let's get them out on the plate.
0:18:27 > 0:18:29Oh!
0:18:29 > 0:18:31SHE GIGGLES
0:18:31 > 0:18:35- Quick, quick, quick! - Three second rule. It's fine.
0:18:35 > 0:18:36Come on.
0:18:36 > 0:18:37OK.
0:18:41 > 0:18:42- You done?- Yes.
0:18:51 > 0:18:54- Millie, did you use any bicarb in this mixture?- No.
0:18:54 > 0:18:56I wish I had thought more about what I put in them.
0:18:56 > 0:18:58All the ingredients that are on there,
0:18:58 > 0:18:59I used to make pancakes.
0:18:59 > 0:19:01Bicarb, flour, buttermilk... All go in there.
0:19:01 > 0:19:04It was buttermilk!
0:19:04 > 0:19:07But your plate of pancakes looks nice.
0:19:07 > 0:19:09Very nice.
0:19:09 > 0:19:11We know they're going to be very, very dense, aren't they,
0:19:11 > 0:19:14because the mixture has nothing in it that's going to aerate it.
0:19:14 > 0:19:15The bicarb will bring it up
0:19:15 > 0:19:18or you do what you said originally which was...
0:19:18 > 0:19:19Whisk egg whites.
0:19:27 > 0:19:29They look quite light,
0:19:29 > 0:19:32but they are heavy and they have very little flavour to them.
0:19:32 > 0:19:34Saying all that, I don't mind too much
0:19:34 > 0:19:36because you've got the butter it was cooked in,
0:19:36 > 0:19:39lashings of maple syrup, the bacon is wonderful and crispy.
0:19:39 > 0:19:41They are a little dough-y.
0:19:41 > 0:19:43Kind of half pancake, half crumpet.
0:19:44 > 0:19:45You learnt stuff?
0:19:45 > 0:19:47Yeah. Well, I know that I'm going to go home
0:19:47 > 0:19:49and make proper American pancakes.
0:19:49 > 0:19:52- Good.- Millie, thank you very much. - Thank you.
0:19:53 > 0:19:56Despite Millie's couple of mistakes,
0:19:56 > 0:19:57I'm still convinced that
0:19:57 > 0:19:58she's a very good cook.
0:19:58 > 0:20:00I think she's a very good cook.
0:20:00 > 0:20:01And you know she will go home
0:20:01 > 0:20:03and she will make sure she can do pancakes perfectly.
0:20:03 > 0:20:05Or one of the gardeners is going to cop it.
0:20:05 > 0:20:07JOHN LAUGHS
0:20:08 > 0:20:11I've been to New York. I absolutely loved the American pancakes there.
0:20:11 > 0:20:13They were incredible.
0:20:13 > 0:20:15I know I should have come back and tried to make them.
0:20:15 > 0:20:16Now I'm just like kicking myself.
0:20:21 > 0:20:24Last to face the knowledge and skills test
0:20:24 > 0:20:28is retired Royal Ballet star Wayne Sleep.
0:20:28 > 0:20:30He had a rough start to the competition...
0:20:31 > 0:20:34This is becoming a disaster.
0:20:34 > 0:20:36..but he fought back.
0:20:36 > 0:20:38Here's a dance you don't know.
0:20:38 > 0:20:40It's the I-love-the-pudding dance.
0:20:40 > 0:20:42Oh, great. Ha-ha!
0:20:42 > 0:20:44I'm feeling very nervous about today's challenge
0:20:44 > 0:20:48because I'm going to be judged on my skills...what skills?
0:20:48 > 0:20:50I don't have a leg to stand on.
0:20:51 > 0:20:53- You'll have two minutes, Wayne.- Yeah.
0:20:53 > 0:20:55Reveal your ingredients.
0:20:55 > 0:20:57Ah.
0:21:03 > 0:21:05- Clear syrup.- Then just write "clear syrup".- All right.
0:21:05 > 0:21:07Or write "no idea" one of the two.
0:21:07 > 0:21:09Oh, syrup. How do you spell that?
0:21:09 > 0:21:12See? I don't even know how to spell it.
0:21:12 > 0:21:14That's the kind of syrup.
0:21:15 > 0:21:18I can't remember the name of it.
0:21:18 > 0:21:19Erm...
0:21:26 > 0:21:28Don't know what that is.
0:21:29 > 0:21:30That's honey.
0:21:33 > 0:21:35I don't know what that is, either.
0:21:35 > 0:21:36Plum or something.
0:21:37 > 0:21:39- Don't know what that is.- Right.
0:21:39 > 0:21:42- You done tasting?- Yeah, I think so.
0:21:42 > 0:21:44I can't quite remember the name of it.
0:21:44 > 0:21:46I've seen it on the lid of the tin...
0:21:46 > 0:21:48of the green tin...ta, ta, ta.
0:21:48 > 0:21:50Golden syrup.
0:21:50 > 0:21:52Oh! Maybe that's Golden syrup.
0:21:52 > 0:21:56EVERYONE CHEERS AND LAUGHS
0:21:56 > 0:21:59- Can I cheat?- Yeah!
0:21:59 > 0:22:00Why not?
0:22:02 > 0:22:04Oh, shucks!
0:22:05 > 0:22:08You know what, Wayne, for all your panic, you still got two right.
0:22:08 > 0:22:10- Oh...- Well done.- OK.
0:22:10 > 0:22:13Don't be disappointed. You're here to learn, Wayne.
0:22:13 > 0:22:16- Yes, I know that.- It's all OK. We're now going to test your skill.
0:22:16 > 0:22:19We would like you, please, to make for us
0:22:19 > 0:22:23a four stack of American-style pancakes with bacon
0:22:23 > 0:22:24and you have 15 minutes to do it in.
0:22:24 > 0:22:25Oh, my gosh!
0:22:25 > 0:22:2715 minutes, Wayne, let's go.
0:22:27 > 0:22:30Logic I suppose is what I need.
0:22:36 > 0:22:40I didn't think I'd get to this round at all.
0:22:40 > 0:22:42The fact I've got through has given me encouragement
0:22:42 > 0:22:44and a little bit of fight
0:22:44 > 0:22:46because they must see something in me,
0:22:46 > 0:22:48a talent somewhere, to cook.
0:22:48 > 0:22:51And I'm holding on to that thought.
0:22:51 > 0:22:54- You've never actually made pancakes, Wayne?- No.
0:22:54 > 0:22:55Right.
0:22:57 > 0:22:58Breathe.
0:22:58 > 0:23:01Oi, yoi, yoi.
0:23:01 > 0:23:03Bacon.
0:23:03 > 0:23:06OK. Oh, OK.
0:23:06 > 0:23:08Well...
0:23:08 > 0:23:09# Da da da. #
0:23:09 > 0:23:11Let it fry. Yeah, let it fry.
0:23:11 > 0:23:13- What is that?- Oh! Flour.
0:23:13 > 0:23:15- Good.- Oh, thank you.
0:23:15 > 0:23:17Phew!
0:23:17 > 0:23:19WAYNE LAUGHS
0:23:19 > 0:23:21Have you had an American-style pancake before, Wayne?
0:23:21 > 0:23:24Yeah, they're quite thick, aren't they?
0:23:24 > 0:23:26- So, I need more flour. - JOHN CLICKS TONGUE
0:23:26 > 0:23:28You're halfway. So you've got over seven minutes left.
0:23:33 > 0:23:36I get more nervous, not less.
0:23:36 > 0:23:37Ah!
0:23:40 > 0:23:41Oh, more or less.
0:23:43 > 0:23:46Oh, this must be frustrating for you.
0:23:51 > 0:23:53I was...used to be so dainty as a dancer.
0:23:53 > 0:23:54What happened?
0:23:55 > 0:23:57Like a bull in a china shop.
0:23:57 > 0:23:59More haste, less speed.
0:24:09 > 0:24:13Oh...oh...oh.
0:24:14 > 0:24:16- Done?- Done.
0:24:16 > 0:24:17Well done, mate.
0:24:24 > 0:24:26You managed to do it.
0:24:26 > 0:24:29Just figured it out bit by bit, bit by bit.
0:24:29 > 0:24:30Yes.
0:24:34 > 0:24:36Mm!
0:24:40 > 0:24:43That is one scruffy plate of pancakes,
0:24:43 > 0:24:46but, actually, my pancake with all that syrup on top of it,
0:24:46 > 0:24:49is light enough. It's fluffy enough...
0:24:49 > 0:24:52- Tastes nice.- Oh, really? Thank you.
0:24:52 > 0:24:55Wayne, for somebody who hasn't really cooked in 30 years,
0:24:55 > 0:24:58- your knowledge and your skill is not too bad at all.- Oh, well.
0:24:58 > 0:25:00- You've got determination.- Mm-hm.
0:25:00 > 0:25:01And a good sense of humour.
0:25:01 > 0:25:03Well, thank you. So do you...
0:25:03 > 0:25:05Well, not so much you, John.
0:25:05 > 0:25:07I'm frightened of you, but Gregg, sort of
0:25:07 > 0:25:10comes out with them, doesn't he?
0:25:10 > 0:25:12- Wayne, thank you. - Thank you very much.
0:25:12 > 0:25:13- Thank you very much, Wayne. - Thank you.
0:25:15 > 0:25:18I don't know how he got to that, but he actually got there.
0:25:18 > 0:25:20I find it hard to criticise him
0:25:20 > 0:25:22because we know he hasn't cooked very much.
0:25:22 > 0:25:25He's not going to get very far through the competition
0:25:25 > 0:25:27and I can't help but applaud his courage.
0:25:27 > 0:25:30If he actually spent a few months cooking,
0:25:30 > 0:25:33- he could be a force to be reckoned with.- But there you go.
0:25:33 > 0:25:36You say he might not go very far in the competition, you don't know.
0:25:36 > 0:25:37Who knows what could happen.
0:25:37 > 0:25:40- Well, unless there's a foxtrot in the next round...- Ha!
0:25:44 > 0:25:47I didn't really have a clue at first.
0:25:47 > 0:25:52And as I stirred it and stirred in the flour, I'm going,
0:25:52 > 0:25:54"This is right, I think. I think this is right."
0:25:54 > 0:25:56And I was quite amazed.
0:25:56 > 0:25:58I'm feeling victorious.
0:26:00 > 0:26:03By in large, I think they coped with that pressure very well.
0:26:03 > 0:26:05I think they coped really, really well.
0:26:05 > 0:26:07Alex had a really, really good round.
0:26:07 > 0:26:09Very impressive.
0:26:09 > 0:26:12Identified the ingredients, made decent pancakes.
0:26:12 > 0:26:15Leslie really got in a panic.
0:26:15 > 0:26:17I think Leslie's got knowledge, just needs to calm down.
0:26:17 > 0:26:21Millie not bad at all. Identified a lot of the ingredients.
0:26:22 > 0:26:24Pancakes weren't perfect,
0:26:24 > 0:26:27but she continues to have a good competition.
0:26:27 > 0:26:30And as for Wayne, I've got to say I've admired Wayne's determination
0:26:30 > 0:26:32because he worked it out.
0:26:32 > 0:26:33I do like Wayne. He is a fighter.
0:26:33 > 0:26:36John, Wayne's got true grit.
0:26:36 > 0:26:39Next up is that pressure times ten.
0:26:39 > 0:26:43Beyond anything they would have ever experienced before guaranteed.
0:26:49 > 0:26:51Millie, Wayne, Leslie and Alex
0:26:51 > 0:26:54are heading to Euston in central London
0:26:54 > 0:26:57for their first mass catering challenge.
0:26:58 > 0:27:00I'm nervous and excited.
0:27:00 > 0:27:02We could be doing anything.
0:27:02 > 0:27:06I wouldn't want to be dissecting a cow or something like that.
0:27:07 > 0:27:10I don't mind putting things in an oven.
0:27:10 > 0:27:11That might be nice.
0:27:13 > 0:27:16This round for our celebs is about to be a baptism of fire.
0:27:23 > 0:27:26Good morning. This is the Wellcome Trust,
0:27:26 > 0:27:29the UK's largest charity
0:27:29 > 0:27:35dedicated to the improvement of human health worldwide.
0:27:35 > 0:27:38Today you are preparing and serving lunch
0:27:38 > 0:27:41to 120 members of staff in this building.
0:27:43 > 0:27:46Two teams today... boys versus the girls.
0:27:46 > 0:27:47- GIRLS:- Yes!
0:27:47 > 0:27:49So, Alex and Wayne and Millie
0:27:49 > 0:27:52and Leslie, you are working together.
0:27:52 > 0:27:55Do us proud. Great food.
0:27:55 > 0:27:56Good luck.
0:27:56 > 0:27:58Off you go.
0:28:00 > 0:28:03This is a massive, massive challenge.
0:28:03 > 0:28:06They have got to work cleverly as a team.
0:28:06 > 0:28:08But we are talking about celebrities here.
0:28:08 > 0:28:10We're talking about celebrities, who are amateurs
0:28:10 > 0:28:13and one of those people hasn't cooked for 30 years!
0:28:14 > 0:28:19Today the teams will be working under head chef Greg Olszewski.
0:28:19 > 0:28:21Welcome to our kitchen.
0:28:21 > 0:28:24We've got a very busy lunch service - 120 people.
0:28:24 > 0:28:25The lunch starts at one o'clock,
0:28:25 > 0:28:28so we need to get going. Please, follow me.
0:28:28 > 0:28:32The celebrities must make their dishes from a larder of ingredients,
0:28:32 > 0:28:37which include strips of beef steak, chicken breasts, cod,
0:28:37 > 0:28:39vegetarian mince,
0:28:39 > 0:28:41a range of fruit and vegetables...
0:28:41 > 0:28:44- There's pomegranates.- I know. What can we do? What can we do?
0:28:44 > 0:28:46..pasta, chocolate
0:28:46 > 0:28:49and a selection of herbs and spices.
0:28:50 > 0:28:51Erm... The chicken?
0:28:51 > 0:28:54Do we need to do the tops of them first, though to make them brown?
0:28:54 > 0:28:56- Yeah, we can brown them. - Brown them first.
0:28:56 > 0:28:59Well done, my love!
0:28:59 > 0:29:01Each team must devise and cook
0:29:01 > 0:29:0540 meat and 30 vegetarian main courses...
0:29:05 > 0:29:08We're going to do mushroom, garlic, white wine and cream.
0:29:08 > 0:29:11..along with 60 portions of dessert.
0:29:11 > 0:29:13I want all of that chocolate.
0:29:13 > 0:29:14Millie is really great
0:29:14 > 0:29:16and I think, honestly,
0:29:16 > 0:29:18we will complement each other.
0:29:18 > 0:29:20What's wild garlic?
0:29:20 > 0:29:22Oh, my Lord! Quick. What are we going to do?
0:29:22 > 0:29:25I feel excited. I really want to do well in this challenge.
0:29:25 > 0:29:27I just hope we can figure out the best menu
0:29:27 > 0:29:28that we can do with the ingredients.
0:29:28 > 0:29:31That bread would be really yummy and a bread and butter pudding.
0:29:31 > 0:29:32OK. Let's do that.
0:29:32 > 0:29:36- Now, you see, you make like a cheesecake type of thing...- Oh, OK.
0:29:36 > 0:29:37- Ah!- You put it in the fridge and it sets.
0:29:37 > 0:29:39I just can't remember how to do it.
0:29:39 > 0:29:43I'm up for it. I'm with Alex and he's a really good cook,
0:29:43 > 0:29:44so I'm in great hands
0:29:44 > 0:29:46and all just do anything he says, basically.
0:29:46 > 0:29:48- Just tell me what to do.- All right.
0:29:48 > 0:29:52- I need a peeler for the carrots, don't I?- Yeah.
0:29:52 > 0:29:54Erm, you don't have to peel the carrots.
0:29:54 > 0:29:56No, I don't, actually.
0:29:56 > 0:29:58So, have you decided what you are cooking today?
0:29:58 > 0:30:00Yeah, what are we doing?
0:30:00 > 0:30:03- We're going to do a chilli beef stir-fry.- Yeah.
0:30:03 > 0:30:06And then we're going to do a veggie Bolognese.
0:30:06 > 0:30:08And then for pudding we're going to do...
0:30:08 > 0:30:10A brioche bread and butter pudding with chocolate.
0:30:10 > 0:30:11Well, that sounds lovely.
0:30:11 > 0:30:14Do you think we could add some crushed walnuts to that as well?
0:30:14 > 0:30:16- Absolutely. Yes.- That could be quite nice as well.
0:30:16 > 0:30:20We've got less than two and a half hours, so let's crack on.
0:30:20 > 0:30:22- OK. Great. Thank you.- Thank you.
0:30:23 > 0:30:26Whilst Millie begins slicing the brioche
0:30:26 > 0:30:29for the bread and butter pudding,
0:30:29 > 0:30:32Leslie has taken on the task of chopping a mountain of vegetables
0:30:32 > 0:30:36for the beef stir-fry and the vegetarian Bolognese.
0:30:36 > 0:30:39I'm feeling great about this task.
0:30:39 > 0:30:41I actually, really enjoy chopping,
0:30:41 > 0:30:44so I'll chop until my heart's content
0:30:44 > 0:30:47and then we can use whatever we need.
0:30:47 > 0:30:50Hopefully, we'll keep an eye on the time, get things cooking.
0:30:50 > 0:30:52I'm making the putting in advance, erm,
0:30:52 > 0:30:54so then we can really focus on getting the mains perfect.
0:30:54 > 0:30:57There's not going to be any rest until this is done, I don't think.
0:30:57 > 0:30:58Thank you.
0:31:00 > 0:31:02Right, ladies.
0:31:02 > 0:31:04Now I know that you're going to be polite and say,
0:31:04 > 0:31:05"Oh, it's very much a team effort
0:31:05 > 0:31:07"and we are both splitting the work 50-50,"
0:31:07 > 0:31:11- but that, in my vast experience with MasterChef, never works.- OK.
0:31:11 > 0:31:15- It only ever works if one person takes charge.- She's in charge.
0:31:16 > 0:31:18- No, we're together.- No. You are.- OK.
0:31:18 > 0:31:20I'm an enabler and I'm chopping.
0:31:20 > 0:31:22Well... I think... Yeah.
0:31:22 > 0:31:25- That's when it works.- Yeah.
0:31:25 > 0:31:26Don't let it mess up.
0:31:26 > 0:31:29One eye on the chopping board, one eye on the clock, please.
0:31:29 > 0:31:30- Thank you very much.- Thank you.
0:31:30 > 0:31:32All right. Keep going. Keep going.
0:31:32 > 0:31:34Thank you for your worldly advice.
0:31:36 > 0:31:38On the other side of the kitchen,
0:31:38 > 0:31:39the boys have begun prepping
0:31:39 > 0:31:43for a honey and cinnamon butternut and carrot mash
0:31:43 > 0:31:45inspired by Alex's upbringing in South Africa.
0:31:45 > 0:31:47What is other prep to do? Any?
0:31:47 > 0:31:49Erm...the chicken.
0:31:49 > 0:31:53This will be served with their meat main of stuffed Italian chicken.
0:31:53 > 0:31:56Was it 30 vegetarians?
0:31:56 > 0:31:59For the vegetarians they've decided on a creamy mushroom pasta,
0:31:59 > 0:32:01but they've yet to decide on a pudding.
0:32:01 > 0:32:03Well, what do you think you might do?
0:32:03 > 0:32:06Well, I wanted to do like a cheesecake thing...
0:32:06 > 0:32:07I just don't know how to do it.
0:32:07 > 0:32:09Well, you just whip the cream cheese together
0:32:09 > 0:32:11- with cream and sugar and vanilla. - Yeah.
0:32:11 > 0:32:14How long do you think that will need to be in the fridge?
0:32:14 > 0:32:15Well, I'd get that done pretty quickly
0:32:15 > 0:32:18- and get it out of the way. - Right, OK. Cool.
0:32:18 > 0:32:21This is the first time I've ever made a cheesecake.
0:32:21 > 0:32:23So, it's kind of an experiment.
0:32:23 > 0:32:25How are you doing, Wayney? Are you managing?
0:32:25 > 0:32:28Yeah, yeah. I usually play very fast music.
0:32:28 > 0:32:32HE HUMS: "The Devil's Galop" by Charles Williams
0:32:32 > 0:32:34- You see?- That helps me. The rhythm, you see?
0:32:34 > 0:32:37It's a hell of a lot of food and it's very little time.
0:32:37 > 0:32:45MUSIC: "The Devil's Galop" by Charles Williams
0:32:47 > 0:32:49After 45 minutes,
0:32:49 > 0:32:53the boys' honey, butternut and carrot side dish is in the oven.
0:32:54 > 0:32:56All right! Excellent.
0:32:57 > 0:32:58Vegetables...
0:32:58 > 0:33:01On the other side of the kitchen...
0:33:01 > 0:33:02I've got to do the garlic yet.
0:33:02 > 0:33:05..Leslie is only halfway through prepping the vegetables
0:33:05 > 0:33:07for the girls' main courses.
0:33:07 > 0:33:09- Is that thin enough or...? - That's perfect.- OK.
0:33:09 > 0:33:11- Yes.- Got any tips?
0:33:11 > 0:33:15Erm, I would maybe suggest just for...
0:33:15 > 0:33:18To pick up the speed...
0:33:19 > 0:33:21- cut this way.- Ah!
0:33:23 > 0:33:27Team-mate Millie still has her hands full
0:33:27 > 0:33:30making six trays of bread and butter pudding.
0:33:30 > 0:33:32I'm pleasantly surprised with both teams.
0:33:32 > 0:33:34Their menus are looking really good.
0:33:34 > 0:33:36- How are you getting on, Wayney? - I'm managing.
0:33:36 > 0:33:38They're both working well as a team.
0:33:38 > 0:33:42Their menu is quite adventurous, which I really like,
0:33:42 > 0:33:45but they've taken over half of the kitchen,
0:33:45 > 0:33:47which isn't a bad thing.
0:33:47 > 0:33:49Let's see what happens.
0:33:51 > 0:33:52On the boys' team,
0:33:52 > 0:33:56Alex is working on the cream cheese topping
0:33:56 > 0:33:59for 60 individual cheesecakes.
0:33:59 > 0:34:01What do you think?
0:34:02 > 0:34:05- I think it tastes good. It could do with a bit more sugar.- Yeah.
0:34:05 > 0:34:08- And maybe a bit more vanilla as well.- Yeah. Yeah.
0:34:10 > 0:34:13And Wayne is butterflying the chicken breasts
0:34:13 > 0:34:15with close instruction from Alex,
0:34:15 > 0:34:19who is also preparing the Italian stuffing.
0:34:19 > 0:34:20Salt-and-pepper the chicken.
0:34:20 > 0:34:23- I'm doing that now. - Thank you, my love.
0:34:23 > 0:34:25Where's salt and pepper?
0:34:25 > 0:34:29- The division of labour is that Wayne is my slave...- Ha-ha!
0:34:29 > 0:34:31- And erm...- He's my master.
0:34:31 > 0:34:34- I'm his master.- We just work it out.
0:34:34 > 0:34:35Leslie, did you hear what's going on?
0:34:35 > 0:34:38They're calling each other slave and master.
0:34:38 > 0:34:41Do we know if we're both going to be using this basin?
0:34:41 > 0:34:44There's going to be a fight in a minute. I know it.
0:34:44 > 0:34:47- Erm... I think we're allowed that one.- Are we?- I've decided.
0:34:47 > 0:34:49We've got dibs on it.
0:34:50 > 0:34:52If they want it, then one of us can just climb in it
0:34:52 > 0:34:53and then they can't have it.
0:34:56 > 0:34:58How many chickens have you done, do you know?
0:34:58 > 0:34:59Erm, I think we've done about 40.
0:34:59 > 0:35:01Well done.
0:35:01 > 0:35:03Guys, can I just get attention for one minute, please?
0:35:03 > 0:35:05We've got one hour, 15 minutes left,
0:35:05 > 0:35:07so we need to get a move on, please.
0:35:07 > 0:35:10- OK.- Those chickens need searing. - Right. I'm doing it now.
0:35:10 > 0:35:12You're going to do it now, yeah? Well done, mate.
0:35:14 > 0:35:17- We're using this as well.- Yeah, but we are using it now.- Are you?
0:35:17 > 0:35:19Yeah, yeah, we are.
0:35:19 > 0:35:23Miss, the boys have taken over.
0:35:27 > 0:35:29That's done.
0:35:29 > 0:35:30How are you doing, Wayne?
0:35:30 > 0:35:33Well... It's coming along.
0:35:33 > 0:35:35Remember we're just browning it, not cooking it.
0:35:35 > 0:35:38I'm done with some.
0:35:38 > 0:35:39You can stuff them now.
0:35:50 > 0:35:52I'm a little bit more concerned at the moment.
0:35:52 > 0:35:54We had a problem with the cheesecakes.
0:35:54 > 0:35:57Basically, it needs to be assembled. 60 portions.
0:35:57 > 0:36:00So, every single cheesecake has to be done by hand.
0:36:02 > 0:36:03Alex and Wayne?
0:36:03 > 0:36:05Alex and Wayne, we need to regroup
0:36:05 > 0:36:07- because your cheesecake is running out of time.- OK.
0:36:07 > 0:36:10- We need to make sure cheesecakes happen very soon.- OK.
0:36:10 > 0:36:12We've got just over an hour left.
0:36:12 > 0:36:14- I'm going to start that now then. - OK. OK.
0:36:14 > 0:36:16I'll just put it in the ramekins and put the stuff on top?
0:36:16 > 0:36:18You need the biscuit on the bottom
0:36:18 > 0:36:20and then the cream cheese mix piped on the top.
0:36:20 > 0:36:23- So, we need to crack on. - I'll do that now.- Yes.
0:36:25 > 0:36:29The Wellcome Trust, founded in 1936,
0:36:29 > 0:36:32is the legacy of pharmaceutical entrepreneur, collector
0:36:32 > 0:36:35and philanthropist Sir Henry Wellcome.
0:36:35 > 0:36:40Today this huge charity spends over £700 million
0:36:40 > 0:36:44in its mission to improve human and animal health across the globe.
0:36:45 > 0:36:50And to keep the 600 employees based at London HQ happy,
0:36:50 > 0:36:53the catering team serve up to 1,000 meals a day.
0:36:53 > 0:36:55One of the features of our catering staff
0:36:55 > 0:36:57is their total dependability.
0:36:57 > 0:36:58They are terrific
0:36:58 > 0:37:01and they know what tyranny of work we're up against.
0:37:01 > 0:37:03So, having the celebrity chefs in today
0:37:03 > 0:37:05is a bit of a risk for Wellcome
0:37:05 > 0:37:07and we hope it's going to be a risk that pays off.
0:37:08 > 0:37:11Back in the kitchen, Leslie is nearing the end
0:37:11 > 0:37:15of her marathon veg prep for both the girls' main courses.
0:37:15 > 0:37:17Oh, yeah, Leslie, we need garlic for the Bolognese as well.
0:37:17 > 0:37:20- It's here.- Do want me to help?
0:37:22 > 0:37:25Knife down.
0:37:25 > 0:37:28Ohhh! My! God!
0:37:29 > 0:37:32Right.
0:37:32 > 0:37:33I've got to start again.
0:37:35 > 0:37:37- Look, it's fine. - I dropped it on the floor.
0:37:37 > 0:37:39Guys, I can see you had an accident.
0:37:39 > 0:37:41- We have to pick it up and make sure that it's washed.- OK.
0:37:41 > 0:37:44- We can't use the vegetables on the floor.- So, we'll wash it all.
0:37:44 > 0:37:47- We'll wash it all here in the sink. - Do you have a big colander?
0:37:47 > 0:37:49Then we'll dry it and then we can re-use it. OK.
0:37:49 > 0:37:50- I'll get you the big colander. - Oh, no.
0:37:50 > 0:37:53Look at all the stuff that fell through!
0:37:53 > 0:37:54I'll keep chopping.
0:37:58 > 0:38:00It's going to be fine.
0:38:00 > 0:38:02This is a very clean kitchen.
0:38:02 > 0:38:04There's nothing nasty on them.
0:38:06 > 0:38:09With the vegetables rescued and thoroughly washed,
0:38:09 > 0:38:13the girls' veggie Bolognese is firmly back on track.
0:38:13 > 0:38:15Yeah.
0:38:15 > 0:38:18But there is now less than an hour for Alex
0:38:18 > 0:38:21to assemble and chill his cheesecakes in time for service.
0:38:21 > 0:38:23- I finished all the chicken. - OK, you need to start filling it
0:38:23 > 0:38:26- with that filling that's there, love.- Where is it?
0:38:26 > 0:38:27It's right there.
0:38:27 > 0:38:30Wayne is forging ahead filling 40 chicken breasts
0:38:30 > 0:38:34with Alex's mozzarella, tomato, olives and garlic filling.
0:38:35 > 0:38:37How are you keeping the chicken together?
0:38:37 > 0:38:39I am trying my best.
0:38:39 > 0:38:40ALEX LAUGHS
0:38:40 > 0:38:43I am pushing them beyond their capabilities, I think,
0:38:43 > 0:38:45but I'm getting there.
0:38:45 > 0:38:46- Loads of time, mate and.- OK.
0:38:46 > 0:38:49- Let's have a look.- They fall apart. - They are beautiful.
0:38:49 > 0:38:52- Are they all right?- OK. It's a thing of beauty.- Ha-ha!
0:38:52 > 0:38:55- It's a thing of beauty, love. - Oh, yes! Of course it is.
0:38:55 > 0:38:56(He must be blind.)
0:38:58 > 0:39:00- Cheesecake. You being ambitious? - Yeah.
0:39:00 > 0:39:02- Little ramekins, every single one. - Yes.
0:39:02 > 0:39:03You're mad.
0:39:05 > 0:39:07How's Wayne - is he awake or is he asleep?
0:39:07 > 0:39:09Wayne is doing brilliantly.
0:39:09 > 0:39:11They're ready for the oven.
0:39:12 > 0:39:16- How are you doing?- I'm struggling a bit with his pudding.- Yeah.
0:39:16 > 0:39:18So, I just need to get my mushrooms on the go
0:39:18 > 0:39:20and then start on the coulis.
0:39:20 > 0:39:22Can I stick these in the fridge?
0:39:22 > 0:39:24- 17 minutes?- That's the one.
0:39:24 > 0:39:26These are going in the fridge right now.
0:39:28 > 0:39:30With 50 minutes to go,
0:39:30 > 0:39:34Millie has only just started making four litres of vanilla custard...
0:39:34 > 0:39:36Ew! Eggy hands!
0:39:36 > 0:39:38..for her brioche bread and butter pudding.
0:39:40 > 0:39:41Hey Millie, vanillie!
0:39:44 > 0:39:47I'm going to pour it over the top,
0:39:47 > 0:39:49so all the bread can soak up all the flavoured custard,
0:39:49 > 0:39:52so it tastes really good when they need it.
0:39:52 > 0:39:53- Is that enough liquid?- Yes.
0:39:53 > 0:39:57- We need to get these in the oven really soon.- Yes, we do, actually.
0:39:57 > 0:39:58Yes.
0:40:02 > 0:40:05- Has he taken that garlic puree?- Yes.
0:40:05 > 0:40:07Leslie has been holding off
0:40:07 > 0:40:09on cooking her chilli beef stir-fry
0:40:09 > 0:40:10right until the last minute.
0:40:10 > 0:40:12How many chillies should I put in?
0:40:12 > 0:40:15- I don't know how hot they are.- OK.
0:40:15 > 0:40:18Wait! Do not think that ginger should be more chopped up?
0:40:18 > 0:40:19What?
0:40:19 > 0:40:21- I think...- Yeah, you're right. - A bit more.
0:40:21 > 0:40:22- Like this?- Yeah.
0:40:27 > 0:40:30I just want to make sure that everything tastes really great,
0:40:30 > 0:40:32loads of seasoning, I think, because you're making so much.
0:40:32 > 0:40:35You've really got to put tonnes of seasoning on everything.
0:40:35 > 0:40:38- Leslie, you all right with that? - Yes, darling.
0:40:38 > 0:40:40How are you getting on?
0:40:40 > 0:40:43- Erm, I've seasoned the Bolognese a bit.- Yeah.
0:40:43 > 0:40:46Got to make sure we've got quite a nice chilli flavour in there.
0:40:46 > 0:40:48Guys, we've got half an hour left.
0:40:48 > 0:40:51The food's going in the lift at 12:45.
0:40:51 > 0:40:53Yes, Chef. So, please, move on.
0:40:56 > 0:40:57With time running out,
0:40:57 > 0:41:00Wayne has to take control of the rhubarb topping
0:41:00 > 0:41:02for the boys' cheesecakes.
0:41:02 > 0:41:04Alex, what are we cooking here?
0:41:04 > 0:41:06- What do you mean? - What are we doing with that?
0:41:06 > 0:41:08- It's a coulis. - We're making a coulis?
0:41:08 > 0:41:10- That's going to take ages.- It's not.
0:41:10 > 0:41:12Don't question my authority now.
0:41:12 > 0:41:14Well, I am questioning it.
0:41:15 > 0:41:17I don't know if I'm going to have enough mash.
0:41:17 > 0:41:19- I've tasted it but... - What do you think?
0:41:19 > 0:41:21I think it's a bit sweet... on the sweet side.
0:41:21 > 0:41:23If you try it.
0:41:25 > 0:41:27- Nice?- It's a little bit too sweet.
0:41:27 > 0:41:30It's supposed to be sweet, though, you know. It's a South African...
0:41:30 > 0:41:32- So, this is the way they eat it. - Fine.- But...
0:41:32 > 0:41:34Well, I mean, but see what they think.
0:41:34 > 0:41:35If you're confident, absolutely.
0:41:35 > 0:41:38- I'm confident! Yeah. - Let's go with it. Yes.
0:41:40 > 0:41:42Guys, we've got 20 minutes left.
0:41:42 > 0:41:44How are we looking? Let's crack on!
0:41:44 > 0:41:46With service imminent,
0:41:46 > 0:41:49there are concerns about Alex and Wayne's mushroom pasta sauce.
0:41:49 > 0:41:51You got to do something else. You can't...
0:41:51 > 0:41:52That's not enough for 30 people.
0:41:52 > 0:41:55- We didn't have enough mushrooms.- No.
0:41:55 > 0:41:58John's come up with a plan to bulk it up.
0:41:58 > 0:42:02This blanched, chopped up, mixed with some pasta will be lovely.
0:42:02 > 0:42:04- And then at least you got some vegetables through it.- Thank you.
0:42:04 > 0:42:07Why are you prepping the veg with 15 minutes to go?
0:42:07 > 0:42:10- That's prep, cook and serve.- I know.
0:42:10 > 0:42:12Mate, that is to the wire.
0:42:14 > 0:42:15I know.
0:42:20 > 0:42:22That smells amazing.
0:42:22 > 0:42:24The girls have got an absolutely winning menu
0:42:24 > 0:42:28as long as they've managed to keep the beef on that stir-fry moist.
0:42:28 > 0:42:31Some of it is quite raw, but it is going to keep cooking.
0:42:31 > 0:42:33I think it's nice like that.
0:42:34 > 0:42:37The boys, on the other hand, I turn my back and it's all chaos.
0:42:37 > 0:42:39Whatever veg they can get their hands on
0:42:39 > 0:42:42and cook ten minutes is going to get slung in the pasta.
0:42:42 > 0:42:45That's about as refined as a punch in the ear.
0:42:45 > 0:42:46We've got service to do.
0:42:48 > 0:42:49We've got ten minutes left.
0:42:49 > 0:42:52We're still cooking the broccoli for the pasta sauce,
0:42:52 > 0:42:54the rice noodles uncooked...
0:42:54 > 0:42:55It's not looking good.
0:42:55 > 0:42:57I need your attention, please, now.
0:42:57 > 0:42:59Is there food going in a hot cupboard now?
0:42:59 > 0:43:02We cannot be late. We've got five minutes left now.
0:43:02 > 0:43:04We need to move on.
0:43:04 > 0:43:07Yes, yes, yes. We need to get a move on. Let's go. Let's go.
0:43:07 > 0:43:10I know you're concerned about this cacophony that's going on,
0:43:10 > 0:43:11but I quite like the energy.
0:43:11 > 0:43:13It means they've actually got a sense of urgency.
0:43:13 > 0:43:15These ovens are full with really good food.
0:43:15 > 0:43:19There's cinnamon and sugar and nuts and butter and cream...
0:43:19 > 0:43:21Ah! Look it may not be that good for you,
0:43:21 > 0:43:22but it's going to be delicious.
0:43:22 > 0:43:24Come on, guys! Let's move!
0:43:25 > 0:43:28Noodles, pasta.
0:43:28 > 0:43:29Cupboard. The sauce ready?
0:43:29 > 0:43:31I just need two minutes with this. Is that OK?
0:43:31 > 0:43:34- We've got no two minutes. - No two minutes.- We need to go now.
0:43:34 > 0:43:35We need the rice noodles.
0:43:38 > 0:43:39We need to move on.
0:43:39 > 0:43:41That is good.
0:43:41 > 0:43:43Meat and wine upstairs, please. Yes, please.
0:43:43 > 0:43:45You touching my sauce for the pasta?
0:43:45 > 0:43:47Food in the lift. Alex, food in the lift, please.
0:43:47 > 0:43:49All the trolleys in the lift.
0:43:49 > 0:43:50Let's go.
0:43:50 > 0:43:51This way. This way.
0:43:53 > 0:43:54Oh, look.
0:43:54 > 0:43:56Here we are.
0:43:57 > 0:44:01- Let's go.- Look at me. I'm going.
0:44:01 > 0:44:02That's crazy.
0:44:03 > 0:44:06The celebrities have made it to the fifth floor restaurant
0:44:06 > 0:44:09with five minutes to spare.
0:44:09 > 0:44:11Oh, my God. That's a lot of people!
0:44:14 > 0:44:17Guys, it is two past one now
0:44:17 > 0:44:20and we're still not ready for service. Yes, Chef.
0:44:20 > 0:44:23The people are getting agitated in the queue now. Let's go!
0:44:23 > 0:44:27I'm just the right balance of starstruck and hungry.
0:44:27 > 0:44:28My job's on the line now, please.
0:44:28 > 0:44:30Look at these people waiting for you guys.
0:44:30 > 0:44:32It's a bit late than we normally have it.
0:44:32 > 0:44:33We need the food out.
0:44:35 > 0:44:36You're running late.
0:44:36 > 0:44:39It needs to look clean, please.
0:44:39 > 0:44:41We're ready to go, Chef!
0:44:41 > 0:44:43Yeah, we're ready to go, Chef.
0:44:45 > 0:44:47I'm expecting big things from today, so
0:44:47 > 0:44:50hopefully they can come up with the goods.
0:44:50 > 0:44:52Alex and Wayne have made
0:44:52 > 0:44:55Italian stuffed chicken with a butternut
0:44:55 > 0:44:56and carrot mash,
0:44:56 > 0:44:59and their vegetarian dish is a creamy
0:44:59 > 0:45:01mushroom and broccoli pasta.
0:45:01 > 0:45:03Girls, all you ready?
0:45:03 > 0:45:06Millie and Leslie have cooked a chilli beef stir-fry
0:45:06 > 0:45:08with rice noodles,
0:45:08 > 0:45:09and a veggie bolognese
0:45:09 > 0:45:11with tagliatelle.
0:45:11 > 0:45:14Let's go.
0:45:14 > 0:45:15Happy service, then, thank you.
0:45:15 > 0:45:18Come and get your chicken, come and get your chicken,
0:45:18 > 0:45:20come and get your chicken!
0:45:20 > 0:45:23- Come and get your pasta. - BOTH: Come and get your pasta!
0:45:23 > 0:45:25Hi, guys, veggie bolognese
0:45:25 > 0:45:27and chilli beef stir-fry.
0:45:27 > 0:45:30Hi, can I have some of the beef?
0:45:32 > 0:45:34That would be great, thank you.
0:45:34 > 0:45:37The girls' beef stir-fry is off to a flying start.
0:45:37 > 0:45:39Can I go for these two?
0:45:39 > 0:45:41Yeah, whatever you'd like.
0:45:41 > 0:45:43How hungry are you?
0:45:43 > 0:45:45I'm quite hungry, been saving myself.
0:45:45 > 0:45:47OK. You want the chilli beef?
0:45:48 > 0:45:52Is that enough noodles for you?
0:45:52 > 0:45:55- The chilli beef, yeah?- Yes, please.
0:45:55 > 0:45:59I think we have quite a bit of teamwork going on here.
0:46:08 > 0:46:10I ordered the chilli beef.
0:46:10 > 0:46:11I quite like spicy food.
0:46:11 > 0:46:14There's lots of flavour in there, so enjoying it.
0:46:14 > 0:46:17I discovered a ginger tree.
0:46:17 > 0:46:21Not very impressed with that but on the whole, very tasty.
0:46:21 > 0:46:24It has everything it needs, the beef isn't dry at all.
0:46:24 > 0:46:26Lots of vegetables, sweetness,
0:46:26 > 0:46:28saltiness coming from the sauce.
0:46:28 > 0:46:30There's some herbs through it, it's a good thing.
0:46:30 > 0:46:31Well done, you lot.
0:46:31 > 0:46:33The whole thing is moist and it's healthy
0:46:33 > 0:46:34and it's well-flavoured.
0:46:34 > 0:46:37I would like some more chilli.
0:46:42 > 0:46:46- I'm too small, I can't see. - That's fine, don't worry.
0:46:46 > 0:46:49Can I have the chicken, please?
0:46:49 > 0:46:50- Yeah, sure.- Thank you.
0:46:50 > 0:46:53I think it's going to taste good.
0:46:53 > 0:46:55I'll try the chicken, thanks very much.
0:46:55 > 0:46:57I've told everyone about you and the picture of Princess Diana.
0:46:57 > 0:47:01I feel like your biggest fan today.
0:47:01 > 0:47:04Thank you very much. I hope you will feel the same after you've eaten it!
0:47:04 > 0:47:09Wayne and his stuffed chicken are proving very popular.
0:47:09 > 0:47:10Thank you.
0:47:10 > 0:47:12But Alex's butternut and carrot mash
0:47:12 > 0:47:14is already running low.
0:47:14 > 0:47:17Don't forget portion control, OK?
0:47:17 > 0:47:21You have to fit this queue of people.
0:47:21 > 0:47:25Sorry, love. I have to keep the portions but I will give you a nice, big bit of chicken.
0:47:32 > 0:47:35I ordered the chicken and I thought it was excellent.
0:47:35 > 0:47:38I thought the butternut squash and carrots
0:47:38 > 0:47:40was different and went very well with the chicken.
0:47:40 > 0:47:42I have cleared my plate.
0:47:42 > 0:47:44I haven't licked it yet, but that will come later.
0:47:44 > 0:47:48It's really delicious, it is quite sweet in flavour.
0:47:48 > 0:47:51It might have benefited from some potato on the side, maybe,
0:47:51 > 0:47:52but overall, really, really nice.
0:47:52 > 0:47:54The flavours work really well together.
0:47:54 > 0:47:56I like that.
0:47:56 > 0:47:58I didn't expect it to be as sweet but I like that.
0:47:58 > 0:48:01That is an ambitious and adventurous dish.
0:48:01 > 0:48:03It's a really interesting combination.
0:48:03 > 0:48:06I love the carrots and that butternut squash
0:48:06 > 0:48:09with cinnamon and the honey and the olives.
0:48:09 > 0:48:10I think that's gorgeous.
0:48:10 > 0:48:12That's not what you expect to find
0:48:12 > 0:48:14in a staff restaurant.
0:48:16 > 0:48:20It has been a slow start for both teams' vegetarian dishes.
0:48:20 > 0:48:23If anyone wants some vegetarian Bolognese...
0:48:23 > 0:48:27But interest is picking up.
0:48:27 > 0:48:29So what is the sauce again?
0:48:29 > 0:48:32That is mushrooms, garlic, white wine, purple broccoli
0:48:32 > 0:48:34and cream.
0:48:34 > 0:48:35- It does sound good.- It is good.
0:48:35 > 0:48:39That sounds really nice, can I have one of those?
0:48:39 > 0:48:41We've got loads of pasta to go round, I think.
0:48:41 > 0:48:44I think we will have to slow down on the sauce.
0:48:51 > 0:48:53I had the creamy mushroom pasta,
0:48:53 > 0:48:55which was really, really nice.
0:48:55 > 0:48:58I was a bit surprised that had lots of broccoli over mushrooms,
0:48:58 > 0:49:00that was good, too. More healthy, I think.
0:49:00 > 0:49:03It's really nice, it's quite rich, but I'm enjoying it.
0:49:03 > 0:49:05Very tasty.
0:49:05 > 0:49:07I was quite disappointed.
0:49:07 > 0:49:10It was a bit like it had been made with a can of mushroom soup.
0:49:10 > 0:49:13I like that. It's creamy, it's seasoned,
0:49:13 > 0:49:16the pasta is not overcooked. I love that they haven't overcooked the vegetables.
0:49:16 > 0:49:19However, some of that broccoli needs to be trimmed better.
0:49:19 > 0:49:22It is a little bit too much roughage.
0:49:22 > 0:49:26You have to remember, they produced 30 portions of pasta with sauce
0:49:26 > 0:49:28- with just ten minutes to go. - Incredible.
0:49:28 > 0:49:29Quite incredible.
0:49:29 > 0:49:33It is tasty, the taste of the mushrooms, cream sauce, well-seasoned.
0:49:33 > 0:49:35Good job!
0:49:35 > 0:49:39- I'm sorry, I have to return this because...- Oh, it's got a hair on it!
0:49:39 > 0:49:40BOTH: Oh, no!
0:49:40 > 0:49:41Well, it's not mine!
0:49:41 > 0:49:43HE LAUGHS
0:49:43 > 0:49:45Can I swap for the girls' dish now?
0:49:45 > 0:49:46What would you like?
0:49:46 > 0:49:49The veggie Bolognese, that would be great, please.
0:49:49 > 0:49:52Anyone for veggie pasta?
0:49:52 > 0:49:55OK, thanks very much.
0:49:55 > 0:49:57- There's another veggie.- Thank you.
0:49:57 > 0:49:58I hope you enjoyed.
0:49:58 > 0:50:02Can I have the vegetable spaghetti, please?
0:50:11 > 0:50:15If I didn't know it was vegetarian, I would have thought I was eating meat,
0:50:15 > 0:50:16which was quite nice.
0:50:16 > 0:50:19I'm not a vegetarian, personally, so that was quite good.
0:50:19 > 0:50:23It was lovely, actually. Really nice, chunky veg, which is what I tend to make at home.
0:50:23 > 0:50:25Big portion, I can't finish it all.
0:50:25 > 0:50:27- SHE LAUGHS - It was lovely.
0:50:29 > 0:50:31Yum!
0:50:31 > 0:50:33Absolute yum!
0:50:33 > 0:50:37Well-seasoned, that pasta is cooked brilliantly.
0:50:37 > 0:50:38That is yummy!
0:50:38 > 0:50:41Bolognese of any description can be dull,
0:50:41 > 0:50:44and that is far from it, that is light and vibrant.
0:50:44 > 0:50:47I like the flavours of the rosemary running through the background.
0:50:47 > 0:50:50I like the warmth of the chilli, I like the sweetness of the tomato.
0:50:50 > 0:50:55We are talking about mass catering and these guys have real interesting layers of flavour.
0:50:55 > 0:50:57Can you get some more chicken in a sec, mate?
0:51:01 > 0:51:03This is the rest of the beef.
0:51:03 > 0:51:06As the as the other main courses go out...
0:51:06 > 0:51:08You have the last of this, OK?
0:51:08 > 0:51:10..the boys' butternut squash has run out.
0:51:10 > 0:51:11Right, who's for chicken?
0:51:11 > 0:51:14And we have pasta with mushroom sauce.
0:51:14 > 0:51:17Do he have any veg?
0:51:17 > 0:51:20We don't. We did and then we ran out, mate.
0:51:20 > 0:51:22This is the last beef.
0:51:22 > 0:51:23One chilli left.
0:51:23 > 0:51:26I am going to get it, I will be the lucky one.
0:51:26 > 0:51:29Sorry, run out, guys.
0:51:29 > 0:51:30- We're done.- We're done, Chef.
0:51:34 > 0:51:37And then the last one for you.
0:51:37 > 0:51:38Lovely. Thank you very much.
0:51:41 > 0:51:43Now we have to do it all over again with the pudding.
0:51:47 > 0:51:49For dessert,
0:51:49 > 0:51:52the boys have made individual vanilla cheesecakes
0:51:52 > 0:51:55with a rhubarb coulis topping.
0:51:55 > 0:51:59Millie and Leslie have made chocolate and walnut brioche
0:51:59 > 0:52:01bread-and-butter pudding,
0:52:01 > 0:52:03serve with cream.
0:52:03 > 0:52:06Hi, we have brioche and butter pudding.
0:52:06 > 0:52:09Thank you, love.
0:52:10 > 0:52:14Can I have some brioche with cream, please?
0:52:14 > 0:52:16Thank you.
0:52:16 > 0:52:18- Looks good.- Brioche and butter pudding!
0:52:18 > 0:52:20Can I have the bread-and-butter, please?
0:52:20 > 0:52:22Would you like cream?
0:52:22 > 0:52:24Sorry, it's a bit chocolatey on the bottom.
0:52:24 > 0:52:27- Hello!- Hello, can I have the cheesecake?
0:52:29 > 0:52:31- The cheesecake, please.- Thank you.
0:52:33 > 0:52:34No sugar, no sugar, no sugar.
0:52:34 > 0:52:36No icing, no.
0:52:36 > 0:52:38Thank you ever so much.
0:52:40 > 0:52:43I ordered the cheesecake,
0:52:43 > 0:52:45with a kind of rhubarb coulis,
0:52:45 > 0:52:48but it feels a bit like I was eating
0:52:48 > 0:52:50cream cheese,
0:52:50 > 0:52:52which wasn't very pleasant.
0:52:52 > 0:52:54It's very rhubarb-y coulis
0:52:54 > 0:52:56and very cheesecake-y.
0:52:56 > 0:52:58I'm enjoying it. If I was to evaluate it,
0:52:58 > 0:53:01in comparison to what we normally have,
0:53:01 > 0:53:03I think it is just as good
0:53:03 > 0:53:04and we do have a very high standard,
0:53:04 > 0:53:06so that is actually a really big compliment.
0:53:06 > 0:53:09I like the tanginess of the cheesecake.
0:53:09 > 0:53:12The rhubarb should be the surprising, different flavour,
0:53:12 > 0:53:14and it's getting a bit lost.
0:53:14 > 0:53:16Yes, I think the rhubarb probably could be sharper,
0:53:16 > 0:53:18and it should be in larger pieces.
0:53:18 > 0:53:20But I think it's great.
0:53:23 > 0:53:25I had the bread-and-butter brioche,
0:53:25 > 0:53:29it was really delicious. But the best part for me was the chocolate, it was really great.
0:53:29 > 0:53:32I thought the walnuts gave a really good extra texture to it.
0:53:32 > 0:53:34A bit of crunch and extra flavour.
0:53:34 > 0:53:37Really full, looking forward to getting back
0:53:37 > 0:53:39and doing some work now. Great job.
0:53:39 > 0:53:41Now this beastie,
0:53:41 > 0:53:43I've been waiting for all day.
0:53:44 > 0:53:47The flavour and texture is right.
0:53:47 > 0:53:52A little crunch of nut and then all of a sudden a little bit of cocoa deepness.
0:53:52 > 0:53:54I tell you what, this is nice.
0:53:54 > 0:53:58I need to tell you something. This is the first time we've done a mass-catering challenge
0:53:58 > 0:54:00and I'm not scared of the food.
0:54:00 > 0:54:02I'm impressed.
0:54:04 > 0:54:07That's the end of the service. I think you've done amazingly well.
0:54:07 > 0:54:10- Thank you. - The customers look extremely happy.
0:54:10 > 0:54:12The food is made absolutely divine.
0:54:12 > 0:54:14- Thank you.- Thanks, mate, cheers.
0:54:14 > 0:54:16Thank you so much, well done.
0:54:16 > 0:54:19Come on, yes!
0:54:21 > 0:54:23It was very challenging, obviously, working
0:54:23 > 0:54:25with four strangers.
0:54:25 > 0:54:29But at the end of the food came out a really good standard.
0:54:29 > 0:54:31I think customers were really happy.
0:54:31 > 0:54:34So, the girls - really, really ambitious.
0:54:34 > 0:54:36Really good ideas for their menus.
0:54:36 > 0:54:41They finished on time, if not with time to spare.
0:54:41 > 0:54:46That, honestly, was like doing a performance onstage.
0:54:46 > 0:54:49It was full-on for that couple of hours,
0:54:49 > 0:54:51there was no break. I couldn't even think of anything else.
0:54:51 > 0:54:57Really good to have actually done it and I'm really proud.
0:54:57 > 0:54:59Alex today was the team leader.
0:54:59 > 0:55:04And Wayne was an absolute able, very, very hard-working
0:55:04 > 0:55:06- keen soldier. - He's a grafter, isn't he?
0:55:06 > 0:55:09I couldn't work in a kitchen like this
0:55:09 > 0:55:11and serve 120 people.
0:55:11 > 0:55:13I think it be dead by the end of the week.
0:55:13 > 0:55:16That was very stressful.
0:55:18 > 0:55:23Back to the MasterChef kitchen and we will make them work for their place in the competition.
0:55:23 > 0:55:25We could be in for something very, very special.
0:55:53 > 0:55:54Welcome back.
0:55:54 > 0:55:59I don't mind letting on that we are actually impressed by you four.
0:55:59 > 0:56:01But today is a big day.
0:56:01 > 0:56:04We've invited three previous finalists
0:56:04 > 0:56:06of Celebrity MasterChef.
0:56:06 > 0:56:08Ade Edmondson...
0:56:11 > 0:56:13Christine Hamilton...
0:56:13 > 0:56:15and Les Dennis.
0:56:15 > 0:56:19Unfortunately, two of you will leave the competition today.
0:56:19 > 0:56:21Two semifinal places up for grabs.
0:56:21 > 0:56:24You have a huge amount of work to do.
0:56:24 > 0:56:28Two courses, four plates of each course.
0:56:31 > 0:56:35Ladies and gentlemen, one hour and 15 minutes.
0:56:35 > 0:56:36Let's cook.
0:56:41 > 0:56:43The food today has got to be tasty,
0:56:43 > 0:56:45delicious, exciting,
0:56:45 > 0:56:49adventurous, and make your heart thump.
0:56:49 > 0:56:52I don't want to wave goodbye to anybody here,
0:56:52 > 0:56:54but that is the competition.
0:56:54 > 0:56:57That does mean we do get the best of the best.
0:56:57 > 0:56:59HE SIGHS
0:56:59 > 0:57:03The pressure's on, the expectation's high,
0:57:03 > 0:57:06and it is down to them to turn it on.
0:57:08 > 0:57:10I've really enjoyed the competition so far.
0:57:10 > 0:57:13I am feeling excited
0:57:13 > 0:57:14to cook for these critics.
0:57:14 > 0:57:17I'm hoping to show that I'm slightly out there.
0:57:17 > 0:57:20I'm cooking something different.
0:57:20 > 0:57:22Alex, how are you doing?
0:57:22 > 0:57:25- I'm pumped.- Why is it suddenly meaning some much to you, Alex?
0:57:25 > 0:57:28- Cos I want to win. - What are you winning wishes today?
0:57:28 > 0:57:30Today I'm doing wild Scottish venison
0:57:30 > 0:57:32with butternut and carrot mash,
0:57:32 > 0:57:36and that will be served with a red wine jus,
0:57:36 > 0:57:38and then I will do cranachan.
0:57:38 > 0:57:41It's a Scottish dessert filled with roasted oats, whisky.
0:57:41 > 0:57:43Put a raspberry coulis underneath it.
0:57:43 > 0:57:46The best that Scotland has to offer.
0:57:46 > 0:57:48Millie is force to be reckoned with.
0:57:48 > 0:57:51My task at the moment is I want to beat Millie.
0:57:51 > 0:57:53Not just beat her, but destroy her.
0:57:53 > 0:57:54Can someone go and warn Millie?
0:57:54 > 0:57:56HE LAUGHS
0:57:56 > 0:57:58- Good luck.- Cheers, mate.
0:58:00 > 0:58:02I think Alex has a great menu.
0:58:02 > 0:58:04The main dish, which is the venison,
0:58:04 > 0:58:08and the puree and the sauce is only three bits to it.
0:58:08 > 0:58:11There is a huge amount of flavour in that dish, but cleverly,
0:58:11 > 0:58:13it doesn't take a lot of work,
0:58:13 > 0:58:16so those dishes should look beautiful and it should be precise.
0:58:16 > 0:58:20It's now whether it will be special enough.
0:58:20 > 0:58:22I love a cranachan.
0:58:22 > 0:58:24I could jump into that, stripped to the waist.
0:58:24 > 0:58:28The thought of you rolling around on oats and raspberries,
0:58:28 > 0:58:30stripped to the waist, is a frightening prospect.
0:58:33 > 0:58:38I think I'm not being too over-adventurous with my food today.
0:58:38 > 0:58:43It's a homey food with a little posh thrown in.
0:58:43 > 0:58:46Even if one of the judges today would say they normally hate liver,
0:58:46 > 0:58:48I'm hoping I can change their mind.
0:58:51 > 0:58:53What will you for us, Millie?
0:58:53 > 0:58:55I am doing calves' liver, soft polenta,
0:58:55 > 0:58:57wilted chard and an union jus.
0:58:57 > 0:59:02Then I'm doing a meringue roulade with some puree.
0:59:02 > 0:59:05Calves' liver, a bit of a risky one,
0:59:05 > 0:59:08cos of the world and their likes or dislikes of liver?
0:59:08 > 0:59:11It is risky but actually really tasty if it's cooked well.
0:59:11 > 0:59:13I love liver.
0:59:13 > 0:59:15You've gone very serious, today, Millie.
0:59:15 > 0:59:17Just cos you're talking to me, I get all like...
0:59:17 > 0:59:19Starstruck, I know, it's all right.
0:59:19 > 0:59:21Millie, we think you are a good cook.
0:59:21 > 0:59:23- Today you have to prove it to three other people.- Cool.
0:59:26 > 0:59:30Liver, I'm not sure I'd want to do liver at this stage.
0:59:30 > 0:59:32It is risky.
0:59:32 > 0:59:34It dries out...like that.
0:59:36 > 0:59:39Then she's making a meringue so she can roll it with fruit and cream.
0:59:39 > 0:59:42You'll get a Swiss roll. It's delish,
0:59:42 > 0:59:44as long as it does roll.
0:59:49 > 0:59:50SHE SIGHS
0:59:50 > 0:59:52So nervous.
0:59:54 > 0:59:56This is a favourite dish that we
0:59:56 > 0:59:59have sometimes on Sundays.
0:59:59 > 1:00:02My three men at home love it.
1:00:02 > 1:00:05They're my biggest critics,
1:00:05 > 1:00:09so if they like it, then I'm thinking...
1:00:12 > 1:00:15I won't ask you whether you are nervous or not, Leslie,
1:00:15 > 1:00:17I'll ask you how nervous you are right now.
1:00:17 > 1:00:20I'm fine. I'm always like this, I'm always in a panic.
1:00:20 > 1:00:24What are your two dishes today that will keep you in the competition?
1:00:24 > 1:00:27I am cooking roast of venison with parsnip mash
1:00:27 > 1:00:32and red cabbage in a sweet redcurrant sauce.
1:00:32 > 1:00:34And then cooking chocolate brownie bowls
1:00:34 > 1:00:36with stewed strawberries,
1:00:36 > 1:00:38whipped cream and a strawberry sauce.
1:00:38 > 1:00:40Whoa!
1:00:40 > 1:00:41What's a brownie bowl?
1:00:41 > 1:00:44A chocolate brownie that I'm fashioning
1:00:44 > 1:00:45into a bowl.
1:00:45 > 1:00:48- That's nice!- Hope so.
1:00:48 > 1:00:50Leslie, what do you love about these dishes?
1:00:50 > 1:00:52These tastes, when they are all put together,
1:00:52 > 1:00:54just amazing.
1:00:58 > 1:01:02Venison, roasted in the oven with a parsnip puree,
1:01:02 > 1:01:05and red cabbage with a redcurrant sauce.
1:01:05 > 1:01:06That's a great combination,
1:01:06 > 1:01:10as long as that redcurrant sauce is not too sweet.
1:01:10 > 1:01:12What really, really intrigues me
1:01:12 > 1:01:15is the idea of a chocolate brownie she will mould into a bowl shape,
1:01:15 > 1:01:19and in that, stewed strawberries, and cream.
1:01:21 > 1:01:23I'm excited about it.
1:01:26 > 1:01:28Oops!
1:01:29 > 1:01:32I have not going to let panic take over.
1:01:32 > 1:01:34I'm in it and that's it.
1:01:36 > 1:01:41I know the critics will be used to some impressive dishes.
1:01:41 > 1:01:44I wouldn't want to insult them with egg and chips.
1:01:44 > 1:01:47I want to go out blazing.
1:01:49 > 1:01:52- Wayne?- Yes.- Quite an incredible journey you've been on so far.
1:01:52 > 1:01:55- Oh, yeah.- What two dishes will you cook for us?
1:01:55 > 1:01:59I'm cooking you rack of lamb with a Provencal crust,
1:01:59 > 1:02:02mashed potatoes with black olives.
1:02:02 > 1:02:05Then I'm doing a chocolate fondant with a raspberry coulis.
1:02:05 > 1:02:07Right. What's worrying me
1:02:07 > 1:02:10is the amount of people that trip up with a fondant in this competition.
1:02:10 > 1:02:12Oh, really?
1:02:12 > 1:02:13- Yeah, really.- Damn it!
1:02:13 > 1:02:16- Good luck, Wayne.- Thanks very much!
1:02:18 > 1:02:23Wayne's classic rack of lamb with a parsley and breadcrumb crust...
1:02:23 > 1:02:28served with a mashed potato flavoured with black olives.
1:02:28 > 1:02:30What a wonderful, wonderful thing.
1:02:30 > 1:02:32The lamb has to be beautifully pink
1:02:32 > 1:02:35and that mashed potato has to have a load of seasoning and lots of butter
1:02:35 > 1:02:38to make it rich and wonderful.
1:02:38 > 1:02:40Ah!
1:02:42 > 1:02:45Then he has a chocolate fondant for dessert. I tell you what,
1:02:45 > 1:02:47that is touch-and-go.
1:02:48 > 1:02:50He's not an experienced cook.
1:02:50 > 1:02:52This is not an oven he's used to.
1:02:52 > 1:02:54I'll give him 50-50 at best on that fondant.
1:02:59 > 1:03:01Ah!
1:03:01 > 1:03:03What a stupid woman.
1:03:03 > 1:03:06Leslie has put what she believed to be the brownie mix into the oven.
1:03:06 > 1:03:08She has put no flour in there,
1:03:08 > 1:03:10so that is a load of sugar and cocoa
1:03:10 > 1:03:13and it has erupted over the oven like Vesuvius.
1:03:13 > 1:03:15Now we have two hope, and she has to hope,
1:03:15 > 1:03:17she has time to do another batch.
1:03:28 > 1:03:30I think at this stage of the competition,
1:03:30 > 1:03:33if you see two brilliantly produced courses,
1:03:33 > 1:03:36then people are onto something good, aren't they?
1:03:41 > 1:03:44I slightly have butterflies on their behalf,
1:03:44 > 1:03:46because it's hell in there and I'm so pleased
1:03:46 > 1:03:49I'm seating here not there but I'm really excited about what's coming.
1:03:49 > 1:03:51Hello, you two.
1:03:51 > 1:03:54Since I've done this show, I'm much more critical than I ever was,
1:03:54 > 1:03:56but I want it to be good.
1:03:56 > 1:03:59I'm willing them on, all of them.
1:04:01 > 1:04:03Ten minutes, those mains have to go.
1:04:03 > 1:04:08- How we doing, big fella? - I'm doing well, mate.
1:04:08 > 1:04:10Five, four, three, two,
1:04:10 > 1:04:11one, zero.
1:04:11 > 1:04:13TIMER BLEEPS
1:04:14 > 1:04:17Alex first. Main course is wild venison
1:04:17 > 1:04:19with a butternut and carrot mash,
1:04:19 > 1:04:23served with the red wine and caper jus.
1:04:23 > 1:04:26It sounds really nice. It's not an over-complicated, showy-offy
1:04:26 > 1:04:27type of dish.
1:04:27 > 1:04:30The one thing I don't want to see is overcooked venison.
1:04:36 > 1:04:38HE SIGHS
1:04:40 > 1:04:42- Yep.- Oh, yeah.
1:04:46 > 1:04:49- You ready to go? - Yeah, I'm ready to go.
1:04:49 > 1:04:50Big smile, let's go.
1:04:56 > 1:04:59Hello, chaps, how are you?
1:04:59 > 1:05:00ADE LAUGHS
1:05:00 > 1:05:02It's wild venison,
1:05:02 > 1:05:06with carrot and butternut mash,
1:05:06 > 1:05:09- and also beans on top of the red wine jus.- Looks lovely.
1:05:09 > 1:05:11- Thank you very much.- Cheers.
1:05:11 > 1:05:13Good luck!
1:05:14 > 1:05:18Well, the beans are silly.
1:05:18 > 1:05:22Four beans, they're pointless.
1:05:22 > 1:05:24I'm just going to do that,
1:05:24 > 1:05:26because that is better.
1:05:26 > 1:05:29The venison clearly has hardly been shot.
1:05:29 > 1:05:31ADE LAUGHS
1:05:37 > 1:05:41I simply could not eat all that raw meat.
1:05:41 > 1:05:43It's just not cooked.
1:05:43 > 1:05:46But the flavour is lovely, I am eating all round the edges.
1:05:46 > 1:05:48It's rarer than I would normally eat it,
1:05:48 > 1:05:52but it does just go through the knife so easily.
1:05:52 > 1:05:55The mash is delicious.
1:05:55 > 1:05:57My main criticism is it is all a bit over-facing.
1:05:57 > 1:06:01You are faced with a huge, red plate.
1:06:01 > 1:06:03That's not very appealing.
1:06:06 > 1:06:08The flavours, I love, but
1:06:08 > 1:06:11this venison needs cooking. Look.
1:06:11 > 1:06:13That's the telling bit.
1:06:13 > 1:06:15The fat hasn't even started to melt.
1:06:15 > 1:06:17The meat hasn't even got warm.
1:06:19 > 1:06:2115 minutes, cranachan time.
1:06:23 > 1:06:25- CHRISTINE:- Alex's pud is cranachan.
1:06:25 > 1:06:27Sorry, what is cranachan?
1:06:27 > 1:06:29Cran-achan...
1:06:29 > 1:06:31Is it an anagram?
1:06:33 > 1:06:35It's cold porridge.
1:06:35 > 1:06:37You toast the oatmeal first.
1:06:37 > 1:06:39You lost me at "cold porridge".
1:06:46 > 1:06:48How are you doing, guys?
1:06:48 > 1:06:50There you go.
1:06:50 > 1:06:54We've had a bit of a debate about how to pronounce this.
1:06:54 > 1:06:55It's called cranachan.
1:06:55 > 1:06:57It's from the Isle of Skye.
1:06:57 > 1:06:59Whipped cream, honey, toasted oats.
1:06:59 > 1:07:02Whisky, and then I made a raspberry coulis
1:07:02 > 1:07:04for the bottom of it.
1:07:04 > 1:07:06- It looks gorgeous! - I hope you enjoy it.
1:07:06 > 1:07:07Thanks, chaps. Cheers.
1:07:07 > 1:07:10- Well...- It should be nice and light and airy.
1:07:10 > 1:07:11And very alcoholic.
1:07:21 > 1:07:24You said it looked nice and light.
1:07:24 > 1:07:26It isn't really nice and light, is it?
1:07:26 > 1:07:28It's not that light.
1:07:28 > 1:07:30That's half a hundredweight.
1:07:30 > 1:07:32It tastes to me like porridge,
1:07:32 > 1:07:35cold, slightly uncooked porridge.
1:07:35 > 1:07:36It's a Scottish pud.
1:07:36 > 1:07:39You have this when you have been tramping on the grass moors.
1:07:39 > 1:07:41I don't think I could eat the whole thing.
1:07:41 > 1:07:44It seems we are all agreed on that one.
1:07:44 > 1:07:46It's not floating our boats.
1:07:50 > 1:07:52I think he's burned the oats here,
1:07:52 > 1:07:55which is why it tastes so bitter. It should be oat-y like a biscuit.
1:07:55 > 1:07:57It's a bit of a mush, John.
1:07:57 > 1:08:00It's not the most elegant cranachan I have ever seen in my life
1:08:00 > 1:08:03and by mixing all these oats through the cream,
1:08:03 > 1:08:05it has that weird texture of cold porridge.
1:08:05 > 1:08:08It tastes to me more like something you have for breakfast
1:08:08 > 1:08:12rather than after a meal. I don't think it is very good at all.
1:08:19 > 1:08:22I was really happy with the way the venison was cooked,
1:08:22 > 1:08:24medium-rare. I don't know if they will like it like that.
1:08:24 > 1:08:26We'll see.
1:08:27 > 1:08:29It's in the lap of the gods now.
1:08:31 > 1:08:32HE SIGHS
1:08:34 > 1:08:36Two minutes, Millie.
1:08:38 > 1:08:40Millie, for her main, is giving us calves' liver
1:08:40 > 1:08:42with soft polenta,
1:08:42 > 1:08:43wilted chard,
1:08:43 > 1:08:46and a cassis and onion jus.
1:08:46 > 1:08:50If calves' liver is good, it is sensational.
1:08:50 > 1:08:52If I was in a restaurant, I would not choose that.
1:08:52 > 1:08:55Calves' liver is not one of my favourite things.
1:08:55 > 1:08:57Well, good luck.
1:08:57 > 1:08:58HE LAUGHS
1:08:58 > 1:09:02Millie, you are running out of time. What have you got left to do?
1:09:02 > 1:09:06I'm just trying to cut off the unattractive bits.
1:09:06 > 1:09:08Let's go, Millie. On the plate, let's go.
1:09:09 > 1:09:10Don't panic.
1:09:10 > 1:09:12I nearly forgot the chard!
1:09:15 > 1:09:17Ready to go!
1:09:25 > 1:09:27- Hello.- ALL: Hello.
1:09:27 > 1:09:28How are you doing?
1:09:28 > 1:09:30Good, thank you.
1:09:30 > 1:09:32Sorry, it has slid a little bit on the way over.
1:09:32 > 1:09:34That looks marvellous.
1:09:34 > 1:09:37Calves' liver with soft polenta, wilted chard
1:09:37 > 1:09:40and an onion and cassis jus.
1:09:40 > 1:09:43- Mm!- Wonderful presentation, well done.- Thank you.
1:09:43 > 1:09:45LES: Thank you, Millie.
1:09:48 > 1:09:50It just looks amazing, doesn't it?
1:09:50 > 1:09:54It just looks like the real thing.
1:10:02 > 1:10:04Mm.
1:10:05 > 1:10:08If I had ordered this in a restaurant, I would not be displeased.
1:10:08 > 1:10:10It's just absolutely gorgeous.
1:10:10 > 1:10:14This sauce has such a depth of flavour to it.
1:10:14 > 1:10:17The chard is amazing!
1:10:17 > 1:10:20The whole thing is soft and creamy.
1:10:20 > 1:10:22Really nice.
1:10:23 > 1:10:25This is really lovely.
1:10:25 > 1:10:29There's nothing on that plate I don't want to finish.
1:10:29 > 1:10:30It's so good.
1:10:30 > 1:10:34The liver might have been a little pinker for me, but it tastes great.
1:10:34 > 1:10:36It IS delicious, got a wonderful texture.
1:10:36 > 1:10:38And a lovely depth of flavour.
1:10:38 > 1:10:42It's a beautifully presented, delicious dish.
1:10:42 > 1:10:44The quality of that sauce,
1:10:44 > 1:10:46the sweetness and the flavour
1:10:46 > 1:10:48she has got from those onions.
1:10:48 > 1:10:50Wonderfully pink, soft liver,
1:10:50 > 1:10:51beautifully seasoned.
1:10:51 > 1:10:56It's a very, very good, very delicious thing.
1:10:56 > 1:10:57What a girl!
1:10:57 > 1:10:59What a cook!
1:11:01 > 1:11:03Do me a favour, please.
1:11:03 > 1:11:05Can we not have liver fingers on our meringue?
1:11:05 > 1:11:06I don't mind!
1:11:09 > 1:11:13For dessert, she has a damson ripple roulade.
1:11:13 > 1:11:15I really want one.
1:11:15 > 1:11:18I don't know how to start making it.
1:11:18 > 1:11:20Whoo, meringue-y roulade with
1:11:20 > 1:11:22gorgeous damson flavour rippling through.
1:11:22 > 1:11:23- Sounds great.- Bring it on!
1:11:28 > 1:11:30OK.
1:11:30 > 1:11:32I love the look of that dessert, Millie.
1:11:32 > 1:11:34It's nice!
1:11:36 > 1:11:38Millie, off you go.
1:11:42 > 1:11:44- Hi, again.- Hello, again.
1:11:47 > 1:11:49- That liver was delicious. - Did you like it?
1:11:49 > 1:11:51Absolutely delicious!
1:11:51 > 1:11:53This is a damson ripple roulade
1:11:53 > 1:11:55with fresh blackberries.
1:11:55 > 1:11:57Are you a professional chef?
1:11:57 > 1:11:58LAUGHTER
1:11:58 > 1:11:59No!
1:11:59 > 1:12:01It looks gorgeous!
1:12:01 > 1:12:04It's just what I was hoping for - a nice, light, fluffy roulade.
1:12:04 > 1:12:07Thank you, enjoy.
1:12:14 > 1:12:16Mm, mm!
1:12:16 > 1:12:17Gorgeous!
1:12:17 > 1:12:20This is just airy, isn't it? It's just so frothy and light.
1:12:20 > 1:12:23Glorious.
1:12:23 > 1:12:25I'm glad I wasn't in a heat with her.
1:12:25 > 1:12:27She knows what she's doing!
1:12:27 > 1:12:30I'm terribly sorry. As soon as the camera has gone,
1:12:30 > 1:12:32I will lick the plate.
1:12:32 > 1:12:36Oh! That is sheer food heaven!
1:12:43 > 1:12:48A heavenly, light combination of sugary meringue, smooth,
1:12:48 > 1:12:52cool, whipped cream and nice sharp but sweet fruit.
1:12:53 > 1:12:56Oh, yeah, that's just lovely!
1:12:56 > 1:12:58I think it's a bit untidy.
1:12:58 > 1:13:00But I think it's a lovely thing.
1:13:04 > 1:13:06Oh, my God!
1:13:06 > 1:13:08It's all sinking in, it's quite emotional.
1:13:08 > 1:13:11Just, like... I just did that.
1:13:11 > 1:13:14You can't think the whole time you're doing it, it's so quick.
1:13:14 > 1:13:16- Now it's, like... - SHE INHALES SHARPLY
1:13:20 > 1:13:23What's that smell, something burning on the stove?
1:13:26 > 1:13:30Burnt sauce for the venison, no flour in the brownie mix.
1:13:30 > 1:13:31This is because of her nerves.
1:13:31 > 1:13:34Have you got any more redcurrant sauce?
1:13:34 > 1:13:35Leslie, take a breath.
1:13:35 > 1:13:37SHE EXHALES HEAVILY
1:13:37 > 1:13:41Leslie is going to serve us venison with potato and parsnip mash
1:13:41 > 1:13:42and red cabbage.
1:13:42 > 1:13:44- Two minutes, Leslie.- OK.
1:13:44 > 1:13:47Sounds quite simple but delicious.
1:13:47 > 1:13:49That's cooked brilliantly, love.
1:13:49 > 1:13:50SHE CHUCKLES
1:13:50 > 1:13:53Do you think she's doing a spiced red cabbage?
1:13:53 > 1:13:56There is no point in doing red cabbage unless it's spicy.
1:13:56 > 1:13:58We are actually over time now.
1:13:58 > 1:14:00- Come on, Leslie.- Yes!
1:14:01 > 1:14:02Hmmm.
1:14:02 > 1:14:04SHE GASPS
1:14:04 > 1:14:06We'll have that one, that's fine.
1:14:11 > 1:14:12- Hooray!- Hello.
1:14:12 > 1:14:15Finally, sorry to keep you waiting.
1:14:17 > 1:14:23Tenderloin of venison, parsnip mash on top of red cabbage.
1:14:23 > 1:14:25- Thank you, Les.- Lee. Thank you.
1:14:27 > 1:14:31Presentation is quite minimal, but the most important thing to me
1:14:31 > 1:14:35about this dish is that the venison looks perfectly cooked.
1:14:35 > 1:14:40To me, it could do with a little bit more of an arty swirl.
1:14:40 > 1:14:44I just like some kind of jus to decorate it with.
1:14:52 > 1:14:55Well, it seems to me everything is perfectly well cooked.
1:14:55 > 1:14:58The venison is very well cooked, the mash is nice,
1:14:58 > 1:15:02the cabbage is nice but it's just lacking a wow factor somewhere.
1:15:02 > 1:15:04I wonder whether it's just not seasoned enough.
1:15:04 > 1:15:06Has anyone found the redcurrant?
1:15:06 > 1:15:09I agree, there's no wow factor to it.
1:15:09 > 1:15:12It just doesn't do anything really for me,
1:15:12 > 1:15:14apart from the fact that the venison is nicely cooked.
1:15:17 > 1:15:19The venison is soft and lovely.
1:15:19 > 1:15:21The mash is creamy and slightly sweet,
1:15:21 > 1:15:24- earthy sweet from the parsnips. - The cabbage needs to be spicier.
1:15:24 > 1:15:27I think the parsnip needs to be seasoned a bit more,
1:15:27 > 1:15:28the same with the venison.
1:15:28 > 1:15:31But nothing you couldn't fix with the turn of a peppermill.
1:15:31 > 1:15:33Are you going to be on time this time?
1:15:33 > 1:15:35This time I'm going be on time.
1:15:35 > 1:15:39For dessert, Leslie is giving us chocolate brownie bowls.
1:15:40 > 1:15:42Wahey!
1:15:42 > 1:15:44With whipped cream.
1:15:44 > 1:15:47And strawberry sauce.
1:15:47 > 1:15:50Does anybody know what a chocolate brownie bowl is?
1:15:50 > 1:15:55- You've got these little brownies with flour in this time.- Yay!
1:15:55 > 1:15:58It sounds to me like something she makes at home quite often.
1:15:58 > 1:16:01You've got three minutes, Leslie, please.
1:16:01 > 1:16:04It's got the kind of ring to it, hasn't it? Chocolate brownie bowls.
1:16:04 > 1:16:07- "Shall I do my chocolate brownie bowls?"- "Oh, go on, then."
1:16:07 > 1:16:09Oh!
1:16:09 > 1:16:10Thank God you made extras.
1:16:10 > 1:16:12Shut up! Sorry.
1:16:16 > 1:16:17That's time up, can we go?
1:16:20 > 1:16:21Hello again.
1:16:21 > 1:16:23- Hooray.- Hello.
1:16:24 > 1:16:29This is a chocolate brownie bowl filled with stewed strawberries
1:16:29 > 1:16:33and whipped cream with a strawberry sauce. OK.
1:16:33 > 1:16:34Thank you very much indeed.
1:16:37 > 1:16:41- I think I got the runt of the litter.- Oh, Les, oh, dear!
1:16:41 > 1:16:46It looks tasty and... It does smell nice, doesn't it?
1:16:56 > 1:16:59I pile lots of stuff into my brownies, like sort of cherries
1:16:59 > 1:17:02and nuts but to me, that's a chocolate sponge bowl,
1:17:02 > 1:17:03it's not a brownie.
1:17:03 > 1:17:05I agree, it's not a brownie.
1:17:05 > 1:17:07It's almost like a fondant that hasn't worked.
1:17:07 > 1:17:10But it is lovely, homely food.
1:17:10 > 1:17:12Well, I am transported back to school.
1:17:12 > 1:17:13THEY LAUGH
1:17:13 > 1:17:17In a nice way. This is like a mouthful of early '70s school lunch,
1:17:17 > 1:17:20and the thing you were looking forward to.
1:17:20 > 1:17:22Well, you went to a pretty classy school,
1:17:22 > 1:17:25if that's what you got for your lunch! My goodness.
1:17:26 > 1:17:28Mm.
1:17:29 > 1:17:32That is one of those simple things
1:17:32 > 1:17:35that scores very highly on a mmm-ometer.
1:17:35 > 1:17:38Yeah, that's really delicious. Lovely roasted strawberries, all condensed,
1:17:38 > 1:17:39the flavour bursting in your mouth.
1:17:39 > 1:17:43Coulis across the top, and the soft cream which has not been sweetened.
1:17:43 > 1:17:45It's a very good thing.
1:17:48 > 1:17:52I was a bit nervous that something might go wrong, and it did.
1:17:52 > 1:17:55But what I am proud of myself for doing
1:17:55 > 1:17:57is for carrying on.
1:18:03 > 1:18:05Oh, God.
1:18:06 > 1:18:09- How are you doing there, Wayne? Nine minutes.- Nine minutes, OK.
1:18:09 > 1:18:12Now, Wayne is giving us best end Welsh rack of lamb
1:18:12 > 1:18:14with a Provencal crust.
1:18:14 > 1:18:17- Is your lamb resting?- Yes.- Good man.
1:18:17 > 1:18:18Black olive mashed potato.
1:18:23 > 1:18:25Yum, yum.
1:18:25 > 1:18:28- Wayne, you've got just five minutes. - Good man.
1:18:28 > 1:18:31You can't go wrong with a rack of lamb, can you?
1:18:31 > 1:18:35You could go massively wrong with a rack of lamb by overcooking it.
1:18:37 > 1:18:38Well done, let's go, let's go.
1:18:47 > 1:18:50- Could you dance in for us, Wayne? - Oh, no, don't!
1:18:50 > 1:18:52THEY LAUGH
1:18:52 > 1:18:56It's rack of lamb with a Provencal crust.
1:18:57 > 1:19:01With mashed potato and olives.
1:19:01 > 1:19:02What's in here?
1:19:02 > 1:19:05- That's an experiment.- Right. - Thank you.
1:19:05 > 1:19:07- LES:- Thank you, Wayne. - CHRISTINE: It looks gorgeous!
1:19:07 > 1:19:09- Thank you.- Thank you.
1:19:12 > 1:19:14Well, the olive mash, which I've never had before,
1:19:14 > 1:19:16how limited a life I've led, looks gorgeous.
1:19:16 > 1:19:18- LES:- It does.
1:19:18 > 1:19:21Well, it's pink.
1:19:21 > 1:19:23It certainly is.
1:19:32 > 1:19:35The olives in the potato really work well.
1:19:35 > 1:19:38Very olivey and well-seasoned.
1:19:38 > 1:19:42The lamb could be a little more cooked for me, but it's delicious.
1:19:42 > 1:19:44I rather like the way that's cooked.
1:19:44 > 1:19:47And the Provencal crust which is really tasty.
1:19:47 > 1:19:50The sauce could have had a little bit more attention,
1:19:50 > 1:19:51but it's got all the lamb flavour in there.
1:19:51 > 1:19:54Look, the guy's a brilliant ballet dancer,
1:19:54 > 1:19:56you can't expect him to be brilliant at everything.
1:19:56 > 1:19:58This is dammed good food, well done, Wayne.
1:19:58 > 1:20:01I find the sauce a little too sharp.
1:20:01 > 1:20:02But the lamb's cooked fine for me.
1:20:02 > 1:20:05Despite having the crust on, it's cooked all the way through.
1:20:05 > 1:20:09I tell you, I don't know how he does it, but he continues to do it.
1:20:09 > 1:20:10It's not a massively complicated dish,
1:20:10 > 1:20:13it's mashed potatoes with olives and a bit of lamb.
1:20:13 > 1:20:14But it's tasty.
1:20:14 > 1:20:15Quick, quick, quick.
1:20:15 > 1:20:17Er, you haven't got those...
1:20:17 > 1:20:19So, where's the mix for the fondants?
1:20:19 > 1:20:22- It's being mixed.- Oh?
1:20:23 > 1:20:25Wayne's doing chocolate fondant.
1:20:25 > 1:20:27WAYNE GRUNTS God.
1:20:27 > 1:20:29Served with a raspberry coulis.
1:20:30 > 1:20:33You need to get those fondants in the oven, otherwise you won't have time.
1:20:34 > 1:20:36Chocolate fondant, if it's well done,
1:20:36 > 1:20:37is just like diving into chocolate heaven.
1:20:40 > 1:20:43- ADE:- That's a difficult dish to time, isn't it?
1:20:43 > 1:20:45I need to see them crack.
1:20:45 > 1:20:47That's a very brave dish to do.
1:20:47 > 1:20:48I think we're done.
1:20:50 > 1:20:53Right, come on, come on.
1:20:53 > 1:20:55Brilliant! WAYNE PUFFS
1:20:55 > 1:20:59I think you may have invented a new dance. The fondant shuffle.
1:20:59 > 1:21:01WAYNE LAUGHS
1:21:01 > 1:21:04A bit late, but hopefully worth waiting for.
1:21:04 > 1:21:05Oh.
1:21:08 > 1:21:10Sorry we're late.
1:21:12 > 1:21:15It is chocolate fondant with a raspberry coulis.
1:21:15 > 1:21:17And a little sprig of mint.
1:21:17 > 1:21:20It looks and smells gorgeous.
1:21:20 > 1:21:23And, Wayne, could we have the fondue step just to finish?
1:21:23 > 1:21:25Yah-ba!
1:21:25 > 1:21:28Fondue! And pirouette, and jus!
1:21:28 > 1:21:30THEY LAUGH AND APPLAUD
1:21:33 > 1:21:36We don't need to eat this, just give him the prize.
1:21:36 > 1:21:38Oh, dear.
1:21:38 > 1:21:41Right, here we go.
1:21:41 > 1:21:43Will it ooze?
1:21:45 > 1:21:49Well...it's not oozing, but it's definitely a soft middle.
1:21:49 > 1:21:52Oh, no, you've got no goo at all?
1:21:52 > 1:21:55Oh, no! Oh, Ade, I can't bear it.
1:21:55 > 1:22:00- Mine's not particularly fond... - No.- ..ant.
1:22:00 > 1:22:03- Well, I say.- Oh, my goodness. He's actually done it.
1:22:03 > 1:22:05Wayne Sleep has managed to pull off
1:22:05 > 1:22:07what many contestants on MasterChef
1:22:07 > 1:22:10have been struggling with for ten years.
1:22:10 > 1:22:13And he did it in just 12 minutes.
1:22:13 > 1:22:15That is amazing.
1:22:22 > 1:22:25There's not a lot of goo, but the goo that's there is good.
1:22:25 > 1:22:28The raspberry coulis's got a good tartness to it.
1:22:28 > 1:22:31If that had come out two minutes earlier,
1:22:31 > 1:22:34then I think this could have been a really successful dish.
1:22:34 > 1:22:37- Because it's really flavoursome. It tastes delicious.- Yep.
1:22:37 > 1:22:39I'm going to finish it, because I'm a pig.
1:22:42 > 1:22:45A lovely fondant. Rich, not too sweet, oozy centre,
1:22:45 > 1:22:49crispy on the outside. Sharp, sour raspberry coulis.
1:22:49 > 1:22:52John, I tell you what, that man is remarkable.
1:22:52 > 1:22:55How fast does he learn?
1:22:55 > 1:22:56Ah!
1:23:00 > 1:23:01Oh!
1:23:01 > 1:23:03I did the best I've ever done today.
1:23:03 > 1:23:05Ooh.
1:23:05 > 1:23:09I kept on top of it because I thought, if this is my last day,
1:23:09 > 1:23:12I want to smile through it! And I did, I think, really.
1:23:14 > 1:23:17After the energy in that kitchen on the mass catering,
1:23:17 > 1:23:20I knew we were in for a treat today.
1:23:20 > 1:23:22And now we've got a really tough decision.
1:23:22 > 1:23:25- I think Millie was absolutely outstanding.- Yep.
1:23:25 > 1:23:28Her dishes were actually restaurant standard.
1:23:28 > 1:23:34I agree with you. I can't really fault Millie today. She did it.
1:23:34 > 1:23:36This is my best challenge so far, I'd say.
1:23:36 > 1:23:39I really hope I go through.
1:23:39 > 1:23:42Millie's through, absolutely.
1:23:42 > 1:23:45That means we've got three contenders left for just one place.
1:23:45 > 1:23:48Alex, today, undercooked his venison severely.
1:23:50 > 1:23:53It waved at the pan as it walked past.
1:23:53 > 1:23:55But I think the flavours were absolutely great.
1:23:55 > 1:23:57The sauce from Alex was beautiful.
1:23:58 > 1:24:02I will be gutted to see anybody go, you know.
1:24:02 > 1:24:06But not as gutted as I'd be if I go. Because I don't want to go.
1:24:06 > 1:24:10Leslie, her venison dish was nicely cooked, actually.
1:24:10 > 1:24:13But she burned her sauce because of her nerves.
1:24:13 > 1:24:16As for the desserts, I thought that was marvellous.
1:24:16 > 1:24:19I still wonder what Leslie could achieve
1:24:19 > 1:24:22if she calmed herself down a bit and didn't make silly mistakes.
1:24:23 > 1:24:25I tried really hard today.
1:24:25 > 1:24:28I'd be devastated if I go home.
1:24:28 > 1:24:32Our guest judges today enjoyed Wayne's food.
1:24:32 > 1:24:34You couldn't help but enjoy Wayne's food, Gregg.
1:24:34 > 1:24:37It was really very, very good.
1:24:37 > 1:24:39I've got a real passion for it now.
1:24:39 > 1:24:41I've got a new hobby for life.
1:24:41 > 1:24:44And this is an addiction that is going to drive people crazy.
1:24:44 > 1:24:45I know it is.
1:24:45 > 1:24:49All my friends are going to say, "Oh, God, he's cooking again!"
1:24:49 > 1:24:50Tough!
1:25:03 > 1:25:06I've got to say, the level of skill and ambition in this room today
1:25:06 > 1:25:09surpassed my expectation.
1:25:09 > 1:25:11But we've had to make a decision.
1:25:11 > 1:25:13Two of you are leaving the competition.
1:25:15 > 1:25:18The first person leaving us...
1:25:24 > 1:25:25..is Alex.
1:25:25 > 1:25:27Thanks so much, Alex.
1:25:27 > 1:25:29- Thank you very much. - Take care, mate, thank you.
1:25:35 > 1:25:36I'm gutted.
1:25:36 > 1:25:40Everyone was a good cook, so, there's no guarantees, you know.
1:25:42 > 1:25:45I'll still carry on cooking, though, I have to.
1:25:45 > 1:25:49The second contestant leaving us...
1:25:56 > 1:25:57..is Leslie.
1:25:59 > 1:26:00- Sorry, Leslie.- Sorry, hon.
1:26:04 > 1:26:08I couldn't have done any better. I gave it everything.
1:26:10 > 1:26:12I've had a great time. But everyone says that in tears.
1:26:12 > 1:26:15- SHE PRETENDS TO SOB - I've had a great time.
1:26:15 > 1:26:16- Yes! - MILLIE SCREAMS
1:26:16 > 1:26:18Mwah. Mwah, mwah!
1:26:18 > 1:26:20SHE SQUEALS
1:26:20 > 1:26:24I feel like, oh, it's quite emotional.
1:26:27 > 1:26:29I feel like my mum will be really proud.
1:26:31 > 1:26:34- I can't believe it! - HE LAUGHS
1:26:34 > 1:26:37Oh, my, God!
1:26:37 > 1:26:39Oh!
1:26:39 > 1:26:40The emotion you get
1:26:40 > 1:26:45with something like this when you least expect it, at this age.
1:26:45 > 1:26:48Oh! I'll be opening a blooming restaurant next!
1:26:48 > 1:26:49It's incredible.
1:26:49 > 1:26:52I am in total shock.
1:26:53 > 1:26:55Well done.
1:27:04 > 1:27:05Next week:
1:27:05 > 1:27:09- Oh!- Five new celebrities take on the challenge.
1:27:12 > 1:27:14- It is a bit gluey, this. - That is delicious.
1:27:16 > 1:27:18I need something now, give me something!
1:27:18 > 1:27:21Sorry, I'm getting myself a mistake.
1:27:21 > 1:27:22The celebrity leaving us...