Episode 6 Celebrity MasterChef

Brand-new celebs in this kitchen.

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

MasterChef now...

means winning.

Some of them think they can cook.

Some of them know they can't cook.

Some of them are just...delusional.

This is really serious now.

All we want is just a little bit of promise...

a glimmer of hope.

With a twinkle, well, maybe I can get to the next round.

You can act, you can sing,

but can you cook?

This week, five celebrities

have taken on the challenge

to become MasterChef champion.

Last time, TV presenter Tania Bryer went home.

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

At the end of today,

two will be going home.

Staying in this competition is important to me, yeah.

I'm feeling a bit...

that I need to step up my game.

I wish I can say I wasn't nervous

and just be like, "No, feel great.

"Really confident."

But I'm really, really nervous today.

Whoever doesn't rise to the challenge

will just be left behind.

And I really don't want that to be me.

I've survived the last round

and now I'm a quarterfinalist.

For somebody who's never cooked,

it's a miracle! And I'm thrilled!

I'm really excited by these four.

Some great food.

A couple of these are really pushing themselves.

I am loving this and I can't wait for what comes next.

HE SIGHS

Welcome back to the MasterChef kitchen.

Look, you worked really hard yesterday.

Today is very different...

and I'm sorry, but I think it's actually tougher.

What we want to do today, now,

is find out a little bit more about you as cooks.

First of all, we want to test your knowledge and your skill.

And we're going to call you up one by one

to see how much you know.

Not scary at all.

See you soon.

Thank you.

What we've got them to do isn't that difficult

if they just hold their nerve.

If it's anything to do with smelling herbs and stuff like that,

I think my sense of smell went years ago.

I wasn't feeling nervous, I am now.

Erm...

I've got no idea what it can be,

but I hope it's got nothing to do with cakes.

Knowledge and skill... the basis of all great cooking.

You got good knowledge,

you got good skills,

you can do almost anything.

First off, we're going to ask them to identify, well,

a load of sweeteners, really. Sweeteners and syrups.

Not including you,

but there are three of my favourite sweet things here.

Maple syrup, which is just the most delightful thing in the world.

Do you know it takes 10 litres of the syrup of a maple tree

to make one litre of maple syrup?

I do now.

JOHN SNIGGERS

Golden syrup. I probably had my first taste of this

at about two years old.

And then you've got some honey,

treacle, molasses and corn syrup.

The treacle and the molasses look exactly the same.

They look like little oil wells.

Molasses is a little bit more...

aniseed in flavour,

whereas treacle is just very, very dark, boiled down sugar.

Next, they're going to make us a stack of American pancakes.

Thick pancakes like you'd see in a diner.

Brilliant test! Right. You got 15 minutes.

First of all, I'm going to melt butter.

Yummy!

They may well have made pancakes before,

but not possibly American pancakes.

So, a bit of salt, a bit of sugar.

Eggs and milk together first.

And then buttermilk.

Now, buttermilk is a cultured mixture,

which is sour and it gives the pancake body,

but it also gives a flavour.

Then you add your flour and your bicarb.

Basically if it's on the bench,

-it needs to go in the bowl.

-That's right.

And then?

The warmth of the butter, when I add it to my pancake mixture,

will activate the bicarbonate soda,

so that the whole thing puffs up.

And you leave it to one side

for a couple of minutes.

You get the bacon on.

-Mm!

-Then you butter the bacon.

Yeah, that's the best bit!

Loads and loads of maple syrup. Yum!

So, now your pancakes have had the time to relax.

You can see the bubbles.

Take a ladle...

Mmm!

Can't believe how thick that batter is.

Now, what you got to watch for here

is the little bubbles to come out the top,

so that we can see that the bicarb is being cooked out.

You had 10 minutes, you know?

GREGG GRUNTS IN DELIGHT

GREGG CHEERS

So, we've got a lovely, big, thick, spongy, light,

delicious pancake all exactly the same size.

Lovely!

Oop, turn this one over.

Short stack of pancakes, Maple syrup bacon, maple syrup...

American-style.

Mm!

This is all about making the batter.

If you can make the batter, you can make the pancake.

That's it.

Nice, soft pancakes. Really light.

Sweetness from Maple syrup

-and just a little bit of smoky saltiness from the bacon.

-Yeah.

Not bad at all.

Right. Pancake time! Let's get them in.

All right, lads.

First up is ex-EastEnders actor Alex Ferns.

After a near faultless first round...

You knew what you were doing

and you've delivered something pretty good.

His own dishes from his South African upbringing

received a mixed press.

-It's just too many big things on one plate.

-Yeah.

My knowledge of ingredients...

is quite basic, I think.

-Now I'm starting to get nervous.

-HE LAUGHS

So, Alex, underneath this cloth here are some ingredients.

We'd like you to smell them, taste them

and tell us what they are.

-You've got two minutes.

-OK.

-You happy to go?

-Yeah.

Ta-da!

Is that a letter addressed to me or is that what you think it is?

HE LAUGHS

I've got a little bit of knowledge,

but I'm not a professional cook, you know?

I mean, I usually cook by the seat of my pants.

I don't know if that's right.

Oh, I don't know what that is,

but I'm thinking it's that.

You got one...

wrong.

-One wrong!?

-JOHN CLICKS TONGUE

I'll tell you what,

that's pretty good going, mate.

-Cheers.

-Good.

We want you to make us something

-which those syrups would go with.

-Yeah, OK.

15 minutes, please. Four pancakes, American-style.

-And you can do it with some nice bacon, if you like.

-OK.

Knowing that I'm going to be one on one with John and Gregg is...

is quite an intimidating thought.

With nothing to distract them,

they'll be watching every move I make.

Do you make pancakes at home?

I do. I make the kids pancakes all the time. They love them.

And I do American-style pancakes which is...

I'm going to try to get this to stiff peaks,

but I don't know if I'll be able to do it in time.

Come on, baby.

Light my fire.

You've got five minutes left.

Try to wait until the bubbles come up. The bubbles come up.

Oop! Quick, quick, quick! Come on!

Stop shaking, you're doing fine.

OK. Calm down, Ferns.

-Done?

-Yeah.

Well...

Alex...

watching you work and what you did was absolutely right.

The fact that you actually put egg white through your pancake batter...

I didn't do mine like that,

but it's a really good thing

because they're light and airy.

What you've got there is a really good result.

Look at that!

Alex, you got lovely, light, buttery pancakes.

They're soaking up the maple syrup.

Your bacon's lovely and crispy and salty.

I'm really pleased for you. That's a good job.

My only complaint,

because you didn't grill that bacon,

because you cooked in butter,

the top pancake is a little greasy.

Right. Got you. Yeah, yeah, yeah.

Good job, mate. You can be pleased with yourself.

-Thanks, Gregg.

-Go on and have a cup of tea.

-Thanks, John. Cheers.

His egg white trick's a good one.

-Egg white makes it more airy.

-Yeah.

I might put some on my head.

I'm feeling better about the upcoming challenges

because if I can do that straight off the bat

with them watching me and my every move, I think I'll be OK.

Actor Leslie Ash is up next.

She had a slow start to the competition.

-It's rustic.

-Not half!

But went on to score a success with her Asian noodles.

It's all really delicious.

I think you've done a really great job.

So much better than your pizza.

This is very important

to show that I wasn't just lucky the other day.

I do know how to cook.

Underneath this cloth, there are some sweet things.

So, two minutes to identify as many ingredients as you possibly can

and write them down.

Have a taste.

I don't know how to spell it.

I can't taste it.

-Don't overthink it, Leslie.

-OK.

SHE LAUGHS It's not a trick.

It's just about trying to get you to think about your palate, really.

I want to learn something.

And I am learning.

And I know that the bar has been set

and I have to reach that height.

Ah!

GREGG AND JOHN CHEER

See?

-You done?

-I am.

Not bad at all. You got four out of six.

Molasses.

SHE SIGHS

Now we've tested your knowledge.

We would like you to make

four American-style pancakes with bacon.

And you have 15 minutes, please.

-My mum was Canadian...

-Oh.

-..And...yeah.

And I just remember her making this.

Good. OK, Leslie.

-What's that?

-Taste it.

Yoghurt.

-Buttermilk.

-Hey!

Argh! Oh, God I don't know!

So, I've got to do bacon as well.

10 minutes. You've got plenty of time, Leslie. You're doing well.

Just put that there for a minute.

That'll do.

I love the idea of pancake, bacon,

pancake, bacon, pancake, bacon stacked.

It's a really, really good idea.

This bacon could do with being cooked a little less

and your pancakes could do with being a little bit thicker,

but the whole thing tastes lovely.

Your first pancake was the right consistency and it puffed up

and it's a lovely and thick thing.

And then as you went through your batter,

they got thinner and thinner.

-I like the flavours.

-So do I!

I love that buttermilk richness in the pancake.

I like that you used lashings of butter to cook them with.

It's amazing what you can achieve, isn't it?

Thank you very much, indeed.

-Go on. Off you go.

-See you.

They are good flavoured pancakes.

But her working method needs to get calmer.

When I was looking at all of the ingredients,

I thought, "Oh, no!"

So, when he said pancakes, it was a relief.

I was quite pleased with my pancakes.

Hello, Millie.

Next up is Chelsea socialite Millie Mackintosh.

In the first round, she struggled with the restaurant challenge.

It didn't go so well, that one.

All right. Careful now.

But was praised for the elegance and skill she showed in her own dishes.

You...you're turning into a bit of a cookery star.

I am really, really impressed.

My knowledge and skills, mostly it's probably mostly stuff

that my mum's taught me.

So, it's hard to say, like, what are my definite skills.

Like, I know I can do the basics, but...

Lots of grey areas.

-Millie, reveal your ingredients.

-OK.

-They're all sweet things.

-OK.

-Can I put two things?

-Yeah.

-Treacle.

-You got a minute left.

Oh, I don't know.

Feeling pretty petrified about the skills and knowledge test.

Just having John and Gregg watching me

is going to be really unnerving.

(What is that?)

I'm a bit worried that I'm going to freak out.

Oh, I've tasted that. What is it?

Is that golden syrup...?

No, Maple syrup! It's Maple syrup!

Time's up, Millie.

-All right.

-So, pretty good. Four, really.

Well done, you.

You have in front of you all the ingredients to make for us

four American pancakes with bacon, please, in 15 minutes.

Off you go.

(American pancakes...)

Oh, there's like different types of pancakes.

OK.

That's quite a lot of flour.

Stop panicking.

The most worrying thing, I think, is my nerves,

because you just lose kind of sight

of what's the obvious thing to do.

What is...like baking powder?

Is that going to make them rise more?

You're looking at me like...

-I've never made them with that.

-All right.

-Do you always talk yourself out of things?

-Yes.

-Why?

I guess it's just kind of...

a nervous thing.

So, what sort of pancakes do you normally make?

There's one type that I make

where I whisk the egg whites with blueberries.

They're kind of like light and fluffy in the middle.

I make really healthy ones,

which are literally just made of oats, cottage cheese and eggs.

You're halfway. Just over seven minutes left.

Now, what I want is for the bubbles to start popping.

That looks pancake-ish.

-OK.

-You've got 60 seconds. Come on. Turn that pancake.

Let's get them out on the plate.

Oh!

SHE GIGGLES

-Quick, quick, quick!

-Three second rule. It's fine.

Come on.

OK.

-You done?

-Yes.

-Millie, did you use any bicarb in this mixture?

-No.

I wish I had thought more about what I put in them.

All the ingredients that are on there,

I used to make pancakes.

Bicarb, flour, buttermilk... All go in there.

It was buttermilk!

But your plate of pancakes looks nice.

Very nice.

We know they're going to be very, very dense, aren't they,

because the mixture has nothing in it that's going to aerate it.

The bicarb will bring it up

or you do what you said originally which was...

Whisk egg whites.

They look quite light,

but they are heavy and they have very little flavour to them.

Saying all that, I don't mind too much

because you've got the butter it was cooked in,

lashings of maple syrup, the bacon is wonderful and crispy.

They are a little dough-y.

Kind of half pancake, half crumpet.

You learnt stuff?

Yeah. Well, I know that I'm going to go home

and make proper American pancakes.

-Good.

-Millie, thank you very much.

-Thank you.

Despite Millie's couple of mistakes,

I'm still convinced that

she's a very good cook.

I think she's a very good cook.

And you know she will go home

and she will make sure she can do pancakes perfectly.

Or one of the gardeners is going to cop it.

JOHN LAUGHS

I've been to New York. I absolutely loved the American pancakes there.

They were incredible.

I know I should have come back and tried to make them.

Now I'm just like kicking myself.

Last to face the knowledge and skills test

is retired Royal Ballet star Wayne Sleep.

He had a rough start to the competition...

This is becoming a disaster.

..but he fought back.

Here's a dance you don't know.

It's the I-love-the-pudding dance.

Oh, great. Ha-ha!

I'm feeling very nervous about today's challenge

because I'm going to be judged on my skills...what skills?

I don't have a leg to stand on.

-You'll have two minutes, Wayne.

-Yeah.

Reveal your ingredients.

Ah.

-Clear syrup.

-Then just write "clear syrup".

-All right.

Or write "no idea" one of the two.

Oh, syrup. How do you spell that?

See? I don't even know how to spell it.

That's the kind of syrup.

I can't remember the name of it.

Erm...

Don't know what that is.

That's honey.

I don't know what that is, either.

Plum or something.

-Don't know what that is.

-Right.

-You done tasting?

-Yeah, I think so.

I can't quite remember the name of it.

I've seen it on the lid of the tin...

of the green tin...ta, ta, ta.

Golden syrup.

Oh! Maybe that's Golden syrup.

EVERYONE CHEERS AND LAUGHS

-Can I cheat?

-Yeah!

Why not?

Oh, shucks!

You know what, Wayne, for all your panic, you still got two right.

-Oh...

-Well done.

-OK.

Don't be disappointed. You're here to learn, Wayne.

-Yes, I know that.

-It's all OK. We're now going to test your skill.

We would like you, please, to make for us

a four stack of American-style pancakes with bacon

and you have 15 minutes to do it in.

Oh, my gosh!

15 minutes, Wayne, let's go.

Logic I suppose is what I need.

I didn't think I'd get to this round at all.

The fact I've got through has given me encouragement

and a little bit of fight

because they must see something in me,

a talent somewhere, to cook.

And I'm holding on to that thought.

-You've never actually made pancakes, Wayne?

-No.

Right.

Breathe.

Oi, yoi, yoi.

Bacon.

OK. Oh, OK.

Well...

# Da da da. #

Let it fry. Yeah, let it fry.

-What is that?

-Oh! Flour.

-Good.

-Oh, thank you.

Phew!

WAYNE LAUGHS

Have you had an American-style pancake before, Wayne?

Yeah, they're quite thick, aren't they?

-So, I need more flour.

-JOHN CLICKS TONGUE

You're halfway. So you've got over seven minutes left.

I get more nervous, not less.

Ah!

Oh, more or less.

Oh, this must be frustrating for you.

I was...used to be so dainty as a dancer.

What happened?

Like a bull in a china shop.

More haste, less speed.

Oh...oh...oh.

-Done?

-Done.

Well done, mate.

You managed to do it.

Just figured it out bit by bit, bit by bit.

Yes.

Mm!

That is one scruffy plate of pancakes,

but, actually, my pancake with all that syrup on top of it,

is light enough. It's fluffy enough...

-Tastes nice.

-Oh, really? Thank you.

Wayne, for somebody who hasn't really cooked in 30 years,

-your knowledge and your skill is not too bad at all.

-Oh, well.

-You've got determination.

-Mm-hm.

And a good sense of humour.

Well, thank you. So do you...

Well, not so much you, John.

I'm frightened of you, but Gregg, sort of

comes out with them, doesn't he?

-Wayne, thank you.

-Thank you very much.

-Thank you very much, Wayne.

-Thank you.

I don't know how he got to that, but he actually got there.

I find it hard to criticise him

because we know he hasn't cooked very much.

He's not going to get very far through the competition

and I can't help but applaud his courage.

If he actually spent a few months cooking,

-he could be a force to be reckoned with.

-But there you go.

You say he might not go very far in the competition, you don't know.

Who knows what could happen.

-Well, unless there's a foxtrot in the next round...

-Ha!

I didn't really have a clue at first.

And as I stirred it and stirred in the flour, I'm going,

"This is right, I think. I think this is right."

And I was quite amazed.

I'm feeling victorious.

By in large, I think they coped with that pressure very well.

I think they coped really, really well.

Alex had a really, really good round.

Very impressive.

Identified the ingredients, made decent pancakes.

Leslie really got in a panic.

I think Leslie's got knowledge, just needs to calm down.

Millie not bad at all. Identified a lot of the ingredients.

Pancakes weren't perfect,

but she continues to have a good competition.

And as for Wayne, I've got to say I've admired Wayne's determination

because he worked it out.

I do like Wayne. He is a fighter.

John, Wayne's got true grit.

Next up is that pressure times ten.

Beyond anything they would have ever experienced before guaranteed.

Millie, Wayne, Leslie and Alex

are heading to Euston in central London

for their first mass catering challenge.

I'm nervous and excited.

We could be doing anything.

I wouldn't want to be dissecting a cow or something like that.

I don't mind putting things in an oven.

That might be nice.

This round for our celebs is about to be a baptism of fire.

Good morning. This is the Wellcome Trust,

the UK's largest charity

dedicated to the improvement of human health worldwide.

Today you are preparing and serving lunch

to 120 members of staff in this building.

Two teams today... boys versus the girls.

-GIRLS:

-Yes!

So, Alex and Wayne and Millie

and Leslie, you are working together.

Do us proud. Great food.

Good luck.

Off you go.

This is a massive, massive challenge.

They have got to work cleverly as a team.

But we are talking about celebrities here.

We're talking about celebrities, who are amateurs

and one of those people hasn't cooked for 30 years!

Today the teams will be working under head chef Greg Olszewski.

Welcome to our kitchen.

We've got a very busy lunch service - 120 people.

The lunch starts at one o'clock,

so we need to get going. Please, follow me.

The celebrities must make their dishes from a larder of ingredients,

which include strips of beef steak, chicken breasts, cod,

vegetarian mince,

a range of fruit and vegetables...

-There's pomegranates.

-I know. What can we do? What can we do?

..pasta, chocolate

and a selection of herbs and spices.

Erm... The chicken?

Do we need to do the tops of them first, though to make them brown?

-Yeah, we can brown them.

-Brown them first.

Well done, my love!

Each team must devise and cook

40 meat and 30 vegetarian main courses...

We're going to do mushroom, garlic, white wine and cream.

..along with 60 portions of dessert.

I want all of that chocolate.

Millie is really great

and I think, honestly,

we will complement each other.

What's wild garlic?

Oh, my Lord! Quick. What are we going to do?

I feel excited. I really want to do well in this challenge.

I just hope we can figure out the best menu

that we can do with the ingredients.

That bread would be really yummy and a bread and butter pudding.

OK. Let's do that.

-Now, you see, you make like a cheesecake type of thing...

-Oh, OK.

-Ah!

-You put it in the fridge and it sets.

I just can't remember how to do it.

I'm up for it. I'm with Alex and he's a really good cook,

so I'm in great hands

and all just do anything he says, basically.

-Just tell me what to do.

-All right.

-I need a peeler for the carrots, don't I?

-Yeah.

Erm, you don't have to peel the carrots.

No, I don't, actually.

So, have you decided what you are cooking today?

Yeah, what are we doing?

-We're going to do a chilli beef stir-fry.

-Yeah.

And then we're going to do a veggie Bolognese.

And then for pudding we're going to do...

A brioche bread and butter pudding with chocolate.

Well, that sounds lovely.

Do you think we could add some crushed walnuts to that as well?

-Absolutely. Yes.

-That could be quite nice as well.

We've got less than two and a half hours, so let's crack on.

-OK. Great. Thank you.

-Thank you.

Whilst Millie begins slicing the brioche

for the bread and butter pudding,

Leslie has taken on the task of chopping a mountain of vegetables

for the beef stir-fry and the vegetarian Bolognese.

I'm feeling great about this task.

I actually, really enjoy chopping,

so I'll chop until my heart's content

and then we can use whatever we need.

Hopefully, we'll keep an eye on the time, get things cooking.

I'm making the putting in advance, erm,

so then we can really focus on getting the mains perfect.

There's not going to be any rest until this is done, I don't think.

Thank you.

Right, ladies.

Now I know that you're going to be polite and say,

"Oh, it's very much a team effort

"and we are both splitting the work 50-50,"

-but that, in my vast experience with MasterChef, never works.

-OK.

-It only ever works if one person takes charge.

-She's in charge.

-No, we're together.

-No. You are.

-OK.

I'm an enabler and I'm chopping.

Well... I think... Yeah.

-That's when it works.

-Yeah.

Don't let it mess up.

One eye on the chopping board, one eye on the clock, please.

-Thank you very much.

-Thank you.

All right. Keep going. Keep going.

Thank you for your worldly advice.

On the other side of the kitchen,

the boys have begun prepping

for a honey and cinnamon butternut and carrot mash

inspired by Alex's upbringing in South Africa.

What is other prep to do? Any?

Erm...the chicken.

This will be served with their meat main of stuffed Italian chicken.

Was it 30 vegetarians?

For the vegetarians they've decided on a creamy mushroom pasta,

but they've yet to decide on a pudding.

Well, what do you think you might do?

Well, I wanted to do like a cheesecake thing...

I just don't know how to do it.

Well, you just whip the cream cheese together

-with cream and sugar and vanilla.

-Yeah.

How long do you think that will need to be in the fridge?

Well, I'd get that done pretty quickly

-and get it out of the way.

-Right, OK. Cool.

This is the first time I've ever made a cheesecake.

So, it's kind of an experiment.

How are you doing, Wayney? Are you managing?

Yeah, yeah. I usually play very fast music.

HE HUMS: "The Devil's Galop" by Charles Williams

-You see?

-That helps me. The rhythm, you see?

It's a hell of a lot of food and it's very little time.

MUSIC: "The Devil's Galop" by Charles Williams

After 45 minutes,

the boys' honey, butternut and carrot side dish is in the oven.

All right! Excellent.

Vegetables...

On the other side of the kitchen...

I've got to do the garlic yet.

..Leslie is only halfway through prepping the vegetables

for the girls' main courses.

-Is that thin enough or...?

-That's perfect.

-OK.

-Yes.

-Got any tips?

Erm, I would maybe suggest just for...

To pick up the speed...

-cut this way.

-Ah!

Team-mate Millie still has her hands full

making six trays of bread and butter pudding.

I'm pleasantly surprised with both teams.

Their menus are looking really good.

-How are you getting on, Wayney?

-I'm managing.

They're both working well as a team.

Their menu is quite adventurous, which I really like,

but they've taken over half of the kitchen,

which isn't a bad thing.

Let's see what happens.

On the boys' team,

Alex is working on the cream cheese topping

for 60 individual cheesecakes.

What do you think?

-I think it tastes good. It could do with a bit more sugar.

-Yeah.

-And maybe a bit more vanilla as well.

-Yeah. Yeah.

And Wayne is butterflying the chicken breasts

with close instruction from Alex,

who is also preparing the Italian stuffing.

Salt-and-pepper the chicken.

-I'm doing that now.

-Thank you, my love.

Where's salt and pepper?

-The division of labour is that Wayne is my slave...

-Ha-ha!

-And erm...

-He's my master.

-I'm his master.

-We just work it out.

Leslie, did you hear what's going on?

They're calling each other slave and master.

Do we know if we're both going to be using this basin?

There's going to be a fight in a minute. I know it.

-Erm... I think we're allowed that one.

-Are we?

-I've decided.

We've got dibs on it.

If they want it, then one of us can just climb in it

and then they can't have it.

How many chickens have you done, do you know?

Erm, I think we've done about 40.

Well done.

Guys, can I just get attention for one minute, please?

We've got one hour, 15 minutes left,

so we need to get a move on, please.

-OK.

-Those chickens need searing.

-Right. I'm doing it now.

You're going to do it now, yeah? Well done, mate.

-We're using this as well.

-Yeah, but we are using it now.

-Are you?

Yeah, yeah, we are.

Miss, the boys have taken over.

That's done.

How are you doing, Wayne?

Well... It's coming along.

Remember we're just browning it, not cooking it.

I'm done with some.

You can stuff them now.

I'm a little bit more concerned at the moment.

We had a problem with the cheesecakes.

Basically, it needs to be assembled. 60 portions.

So, every single cheesecake has to be done by hand.

Alex and Wayne?

Alex and Wayne, we need to regroup

-because your cheesecake is running out of time.

-OK.

-We need to make sure cheesecakes happen very soon.

-OK.

We've got just over an hour left.

-I'm going to start that now then.

-OK. OK.

I'll just put it in the ramekins and put the stuff on top?

You need the biscuit on the bottom

and then the cream cheese mix piped on the top.

-So, we need to crack on.

-I'll do that now.

-Yes.

The Wellcome Trust, founded in 1936,

is the legacy of pharmaceutical entrepreneur, collector

and philanthropist Sir Henry Wellcome.

Today this huge charity spends over £700 million

in its mission to improve human and animal health across the globe.

And to keep the 600 employees based at London HQ happy,

the catering team serve up to 1,000 meals a day.

One of the features of our catering staff

is their total dependability.

They are terrific

and they know what tyranny of work we're up against.

So, having the celebrity chefs in today

is a bit of a risk for Wellcome

and we hope it's going to be a risk that pays off.

Back in the kitchen, Leslie is nearing the end

of her marathon veg prep for both the girls' main courses.

Oh, yeah, Leslie, we need garlic for the Bolognese as well.

-It's here.

-Do want me to help?

Knife down.

Ohhh! My! God!

Right.

I've got to start again.

-Look, it's fine.

-I dropped it on the floor.

Guys, I can see you had an accident.

-We have to pick it up and make sure that it's washed.

-OK.

-We can't use the vegetables on the floor.

-So, we'll wash it all.

-We'll wash it all here in the sink.

-Do you have a big colander?

Then we'll dry it and then we can re-use it. OK.

-I'll get you the big colander.

-Oh, no.

Look at all the stuff that fell through!

I'll keep chopping.

It's going to be fine.

This is a very clean kitchen.

There's nothing nasty on them.

With the vegetables rescued and thoroughly washed,

the girls' veggie Bolognese is firmly back on track.

Yeah.

But there is now less than an hour for Alex

to assemble and chill his cheesecakes in time for service.

-I finished all the chicken.

-OK, you need to start filling it

-with that filling that's there, love.

-Where is it?

It's right there.

Wayne is forging ahead filling 40 chicken breasts

with Alex's mozzarella, tomato, olives and garlic filling.

How are you keeping the chicken together?

I am trying my best.

ALEX LAUGHS

I am pushing them beyond their capabilities, I think,

but I'm getting there.

-Loads of time, mate and.

-OK.

-Let's have a look.

-They fall apart.

-They are beautiful.

-Are they all right?

-OK. It's a thing of beauty.

-Ha-ha!

-It's a thing of beauty, love.

-Oh, yes! Of course it is.

(He must be blind.)

-Cheesecake. You being ambitious?

-Yeah.

-Little ramekins, every single one.

-Yes.

You're mad.

How's Wayne - is he awake or is he asleep?

Wayne is doing brilliantly.

They're ready for the oven.

-How are you doing?

-I'm struggling a bit with his pudding.

-Yeah.

So, I just need to get my mushrooms on the go

and then start on the coulis.

Can I stick these in the fridge?

-17 minutes?

-That's the one.

These are going in the fridge right now.

With 50 minutes to go,

Millie has only just started making four litres of vanilla custard...

Ew! Eggy hands!

..for her brioche bread and butter pudding.

Hey Millie, vanillie!

I'm going to pour it over the top,

so all the bread can soak up all the flavoured custard,

so it tastes really good when they need it.

-Is that enough liquid?

-Yes.

-We need to get these in the oven really soon.

-Yes, we do, actually.

Yes.

-Has he taken that garlic puree?

-Yes.

Leslie has been holding off

on cooking her chilli beef stir-fry

right until the last minute.

How many chillies should I put in?

-I don't know how hot they are.

-OK.

Wait! Do not think that ginger should be more chopped up?

What?

-I think...

-Yeah, you're right.

-A bit more.

-Like this?

-Yeah.

I just want to make sure that everything tastes really great,

loads of seasoning, I think, because you're making so much.

You've really got to put tonnes of seasoning on everything.

-Leslie, you all right with that?

-Yes, darling.

How are you getting on?

-Erm, I've seasoned the Bolognese a bit.

-Yeah.

Got to make sure we've got quite a nice chilli flavour in there.

Guys, we've got half an hour left.

The food's going in the lift at 12:45.

Yes, Chef. So, please, move on.

With time running out,

Wayne has to take control of the rhubarb topping

for the boys' cheesecakes.

Alex, what are we cooking here?

-What do you mean?

-What are we doing with that?

-It's a coulis.

-We're making a coulis?

-That's going to take ages.

-It's not.

Don't question my authority now.

Well, I am questioning it.

I don't know if I'm going to have enough mash.

-I've tasted it but...

-What do you think?

I think it's a bit sweet... on the sweet side.

If you try it.

-Nice?

-It's a little bit too sweet.

It's supposed to be sweet, though, you know. It's a South African...

-So, this is the way they eat it.

-Fine.

-But...

Well, I mean, but see what they think.

If you're confident, absolutely.

-I'm confident! Yeah.

-Let's go with it. Yes.

Guys, we've got 20 minutes left.

How are we looking? Let's crack on!

With service imminent,

there are concerns about Alex and Wayne's mushroom pasta sauce.

You got to do something else. You can't...

That's not enough for 30 people.

-We didn't have enough mushrooms.

-No.

John's come up with a plan to bulk it up.

This blanched, chopped up, mixed with some pasta will be lovely.

-And then at least you got some vegetables through it.

-Thank you.

Why are you prepping the veg with 15 minutes to go?

-That's prep, cook and serve.

-I know.

Mate, that is to the wire.

I know.

That smells amazing.

The girls have got an absolutely winning menu

as long as they've managed to keep the beef on that stir-fry moist.

Some of it is quite raw, but it is going to keep cooking.

I think it's nice like that.

The boys, on the other hand, I turn my back and it's all chaos.

Whatever veg they can get their hands on

and cook ten minutes is going to get slung in the pasta.

That's about as refined as a punch in the ear.

We've got service to do.

We've got ten minutes left.

We're still cooking the broccoli for the pasta sauce,

the rice noodles uncooked...

It's not looking good.

I need your attention, please, now.

Is there food going in a hot cupboard now?

We cannot be late. We've got five minutes left now.

We need to move on.

Yes, yes, yes. We need to get a move on. Let's go. Let's go.

I know you're concerned about this cacophony that's going on,

but I quite like the energy.

It means they've actually got a sense of urgency.

These ovens are full with really good food.

There's cinnamon and sugar and nuts and butter and cream...

Ah! Look it may not be that good for you,

but it's going to be delicious.

Come on, guys! Let's move!

Noodles, pasta.

Cupboard. The sauce ready?

I just need two minutes with this. Is that OK?

-We've got no two minutes.

-No two minutes.

-We need to go now.

We need the rice noodles.

We need to move on.

That is good.

Meat and wine upstairs, please. Yes, please.

You touching my sauce for the pasta?

Food in the lift. Alex, food in the lift, please.

All the trolleys in the lift.

Let's go.

This way. This way.

Oh, look.

Here we are.

-Let's go.

-Look at me. I'm going.

That's crazy.

The celebrities have made it to the fifth floor restaurant

with five minutes to spare.

Oh, my God. That's a lot of people!

Guys, it is two past one now

and we're still not ready for service. Yes, Chef.

The people are getting agitated in the queue now. Let's go!

I'm just the right balance of starstruck and hungry.

My job's on the line now, please.

Look at these people waiting for you guys.

It's a bit late than we normally have it.

We need the food out.

You're running late.

It needs to look clean, please.

We're ready to go, Chef!

Yeah, we're ready to go, Chef.

I'm expecting big things from today, so

hopefully they can come up with the goods.

Alex and Wayne have made

Italian stuffed chicken with a butternut

and carrot mash,

and their vegetarian dish is a creamy

mushroom and broccoli pasta.

Girls, all you ready?

Millie and Leslie have cooked a chilli beef stir-fry

with rice noodles,

and a veggie bolognese

with tagliatelle.

Let's go.

Happy service, then, thank you.

Come and get your chicken, come and get your chicken,

come and get your chicken!

-Come and get your pasta.

-BOTH: Come and get your pasta!

Hi, guys, veggie bolognese

and chilli beef stir-fry.

Hi, can I have some of the beef?

That would be great, thank you.

The girls' beef stir-fry is off to a flying start.

Can I go for these two?

Yeah, whatever you'd like.

How hungry are you?

I'm quite hungry, been saving myself.

OK. You want the chilli beef?

Is that enough noodles for you?

-The chilli beef, yeah?

-Yes, please.

I think we have quite a bit of teamwork going on here.

I ordered the chilli beef.

I quite like spicy food.

There's lots of flavour in there, so enjoying it.

I discovered a ginger tree.

Not very impressed with that but on the whole, very tasty.

It has everything it needs, the beef isn't dry at all.

Lots of vegetables, sweetness,

saltiness coming from the sauce.

There's some herbs through it, it's a good thing.

Well done, you lot.

The whole thing is moist and it's healthy

and it's well-flavoured.

I would like some more chilli.

-I'm too small, I can't see.

-That's fine, don't worry.

Can I have the chicken, please?

-Yeah, sure.

-Thank you.

I think it's going to taste good.

I'll try the chicken, thanks very much.

I've told everyone about you and the picture of Princess Diana.

I feel like your biggest fan today.

Thank you very much. I hope you will feel the same after you've eaten it!

Wayne and his stuffed chicken are proving very popular.

Thank you.

But Alex's butternut and carrot mash

is already running low.

Don't forget portion control, OK?

You have to fit this queue of people.

Sorry, love. I have to keep the portions but I will give you a nice, big bit of chicken.

I ordered the chicken and I thought it was excellent.

I thought the butternut squash and carrots

was different and went very well with the chicken.

I have cleared my plate.

I haven't licked it yet, but that will come later.

It's really delicious, it is quite sweet in flavour.

It might have benefited from some potato on the side, maybe,

but overall, really, really nice.

The flavours work really well together.

I like that.

I didn't expect it to be as sweet but I like that.

That is an ambitious and adventurous dish.

It's a really interesting combination.

I love the carrots and that butternut squash

with cinnamon and the honey and the olives.

I think that's gorgeous.

That's not what you expect to find

in a staff restaurant.

It has been a slow start for both teams' vegetarian dishes.

If anyone wants some vegetarian Bolognese...

But interest is picking up.

So what is the sauce again?

That is mushrooms, garlic, white wine, purple broccoli

and cream.

-It does sound good.

-It is good.

That sounds really nice, can I have one of those?

We've got loads of pasta to go round, I think.

I think we will have to slow down on the sauce.

I had the creamy mushroom pasta,

which was really, really nice.

I was a bit surprised that had lots of broccoli over mushrooms,

that was good, too. More healthy, I think.

It's really nice, it's quite rich, but I'm enjoying it.

Very tasty.

I was quite disappointed.

It was a bit like it had been made with a can of mushroom soup.

I like that. It's creamy, it's seasoned,

the pasta is not overcooked. I love that they haven't overcooked the vegetables.

However, some of that broccoli needs to be trimmed better.

It is a little bit too much roughage.

You have to remember, they produced 30 portions of pasta with sauce

-with just ten minutes to go.

-Incredible.

Quite incredible.

It is tasty, the taste of the mushrooms, cream sauce, well-seasoned.

Good job!

-I'm sorry, I have to return this because...

-Oh, it's got a hair on it!

BOTH: Oh, no!

Well, it's not mine!

HE LAUGHS

Can I swap for the girls' dish now?

What would you like?

The veggie Bolognese, that would be great, please.

Anyone for veggie pasta?

OK, thanks very much.

-There's another veggie.

-Thank you.

I hope you enjoyed.

Can I have the vegetable spaghetti, please?

If I didn't know it was vegetarian, I would have thought I was eating meat,

which was quite nice.

I'm not a vegetarian, personally, so that was quite good.

It was lovely, actually. Really nice, chunky veg, which is what I tend to make at home.

Big portion, I can't finish it all.

-SHE LAUGHS

-It was lovely.

Yum!

Absolute yum!

Well-seasoned, that pasta is cooked brilliantly.

That is yummy!

Bolognese of any description can be dull,

and that is far from it, that is light and vibrant.

I like the flavours of the rosemary running through the background.

I like the warmth of the chilli, I like the sweetness of the tomato.

We are talking about mass catering and these guys have real interesting layers of flavour.

Can you get some more chicken in a sec, mate?

This is the rest of the beef.

As the as the other main courses go out...

You have the last of this, OK?

..the boys' butternut squash has run out.

Right, who's for chicken?

And we have pasta with mushroom sauce.

Do he have any veg?

We don't. We did and then we ran out, mate.

This is the last beef.

One chilli left.

I am going to get it, I will be the lucky one.

Sorry, run out, guys.

-We're done.

-We're done, Chef.

And then the last one for you.

Lovely. Thank you very much.

Now we have to do it all over again with the pudding.

For dessert,

the boys have made individual vanilla cheesecakes

with a rhubarb coulis topping.

Millie and Leslie have made chocolate and walnut brioche

bread-and-butter pudding,

serve with cream.

Hi, we have brioche and butter pudding.

Thank you, love.

Can I have some brioche with cream, please?

Thank you.

-Looks good.

-Brioche and butter pudding!

Can I have the bread-and-butter, please?

Would you like cream?

Sorry, it's a bit chocolatey on the bottom.

-Hello!

-Hello, can I have the cheesecake?

-The cheesecake, please.

-Thank you.

No sugar, no sugar, no sugar.

No icing, no.

Thank you ever so much.

I ordered the cheesecake,

with a kind of rhubarb coulis,

but it feels a bit like I was eating

cream cheese,

which wasn't very pleasant.

It's very rhubarb-y coulis

and very cheesecake-y.

I'm enjoying it. If I was to evaluate it,

in comparison to what we normally have,

I think it is just as good

and we do have a very high standard,

so that is actually a really big compliment.

I like the tanginess of the cheesecake.

The rhubarb should be the surprising, different flavour,

and it's getting a bit lost.

Yes, I think the rhubarb probably could be sharper,

and it should be in larger pieces.

But I think it's great.

I had the bread-and-butter brioche,

it was really delicious. But the best part for me was the chocolate, it was really great.

I thought the walnuts gave a really good extra texture to it.

A bit of crunch and extra flavour.

Really full, looking forward to getting back

and doing some work now. Great job.

Now this beastie,

I've been waiting for all day.

The flavour and texture is right.

A little crunch of nut and then all of a sudden a little bit of cocoa deepness.

I tell you what, this is nice.

I need to tell you something. This is the first time we've done a mass-catering challenge

and I'm not scared of the food.

I'm impressed.

That's the end of the service. I think you've done amazingly well.

-Thank you.

-The customers look extremely happy.

The food is made absolutely divine.

-Thank you.

-Thanks, mate, cheers.

Thank you so much, well done.

Come on, yes!

It was very challenging, obviously, working

with four strangers.

But at the end of the food came out a really good standard.

I think customers were really happy.

So, the girls - really, really ambitious.

Really good ideas for their menus.

They finished on time, if not with time to spare.

That, honestly, was like doing a performance onstage.

It was full-on for that couple of hours,

there was no break. I couldn't even think of anything else.

Really good to have actually done it and I'm really proud.

Alex today was the team leader.

And Wayne was an absolute able, very, very hard-working

-keen soldier.

-He's a grafter, isn't he?

I couldn't work in a kitchen like this

and serve 120 people.

I think it be dead by the end of the week.

That was very stressful.

Back to the MasterChef kitchen and we will make them work for their place in the competition.

We could be in for something very, very special.

Welcome back.

I don't mind letting on that we are actually impressed by you four.

But today is a big day.

We've invited three previous finalists

of Celebrity MasterChef.

Ade Edmondson...

Christine Hamilton...

and Les Dennis.

Unfortunately, two of you will leave the competition today.

Two semifinal places up for grabs.

You have a huge amount of work to do.

Two courses, four plates of each course.

Ladies and gentlemen, one hour and 15 minutes.

Let's cook.

The food today has got to be tasty,

delicious, exciting,

adventurous, and make your heart thump.

I don't want to wave goodbye to anybody here,

but that is the competition.

That does mean we do get the best of the best.

HE SIGHS

The pressure's on, the expectation's high,

and it is down to them to turn it on.

I've really enjoyed the competition so far.

I am feeling excited

to cook for these critics.

I'm hoping to show that I'm slightly out there.

I'm cooking something different.

Alex, how are you doing?

-I'm pumped.

-Why is it suddenly meaning some much to you, Alex?

-Cos I want to win.

-What are you winning wishes today?

Today I'm doing wild Scottish venison

with butternut and carrot mash,

and that will be served with a red wine jus,

and then I will do cranachan.

It's a Scottish dessert filled with roasted oats, whisky.

Put a raspberry coulis underneath it.

The best that Scotland has to offer.

Millie is force to be reckoned with.

My task at the moment is I want to beat Millie.

Not just beat her, but destroy her.

Can someone go and warn Millie?

HE LAUGHS

-Good luck.

-Cheers, mate.

I think Alex has a great menu.

The main dish, which is the venison,

and the puree and the sauce is only three bits to it.

There is a huge amount of flavour in that dish, but cleverly,

it doesn't take a lot of work,

so those dishes should look beautiful and it should be precise.

It's now whether it will be special enough.

I love a cranachan.

I could jump into that, stripped to the waist.

The thought of you rolling around on oats and raspberries,

stripped to the waist, is a frightening prospect.

I think I'm not being too over-adventurous with my food today.

It's a homey food with a little posh thrown in.

Even if one of the judges today would say they normally hate liver,

I'm hoping I can change their mind.

What will you for us, Millie?

I am doing calves' liver, soft polenta,

wilted chard and an union jus.

Then I'm doing a meringue roulade with some puree.

Calves' liver, a bit of a risky one,

cos of the world and their likes or dislikes of liver?

It is risky but actually really tasty if it's cooked well.

I love liver.

You've gone very serious, today, Millie.

Just cos you're talking to me, I get all like...

Starstruck, I know, it's all right.

Millie, we think you are a good cook.

-Today you have to prove it to three other people.

-Cool.

Liver, I'm not sure I'd want to do liver at this stage.

It is risky.

It dries out...like that.

Then she's making a meringue so she can roll it with fruit and cream.

You'll get a Swiss roll. It's delish,

as long as it does roll.

SHE SIGHS

So nervous.

This is a favourite dish that we

have sometimes on Sundays.

My three men at home love it.

They're my biggest critics,

so if they like it, then I'm thinking...

I won't ask you whether you are nervous or not, Leslie,

I'll ask you how nervous you are right now.

I'm fine. I'm always like this, I'm always in a panic.

What are your two dishes today that will keep you in the competition?

I am cooking roast of venison with parsnip mash

and red cabbage in a sweet redcurrant sauce.

And then cooking chocolate brownie bowls

with stewed strawberries,

whipped cream and a strawberry sauce.

Whoa!

What's a brownie bowl?

A chocolate brownie that I'm fashioning

into a bowl.

-That's nice!

-Hope so.

Leslie, what do you love about these dishes?

These tastes, when they are all put together,

just amazing.

Venison, roasted in the oven with a parsnip puree,

and red cabbage with a redcurrant sauce.

That's a great combination,

as long as that redcurrant sauce is not too sweet.

What really, really intrigues me

is the idea of a chocolate brownie she will mould into a bowl shape,

and in that, stewed strawberries, and cream.

I'm excited about it.

Oops!

I have not going to let panic take over.