0:00:03 > 0:00:06Brand-new celebs in this kitchen.
0:00:06 > 0:00:09We are about to find out whether they can cook.
0:00:10 > 0:00:12I came all the way from Los Angeles.
0:00:12 > 0:00:14How more serious can you be?
0:00:14 > 0:00:18Some of them think they can cook. Some of them know they can't cook.
0:00:18 > 0:00:19Some of them are just delusional!
0:00:21 > 0:00:23I'm a softy, but I'm strong.
0:00:23 > 0:00:28All we want is just a little bit of promise, a glimmer of hope.
0:00:28 > 0:00:32I envisage this competition being tough.
0:00:32 > 0:00:35You can act, you can sing, but can you cook?
0:00:45 > 0:00:50These five celebrities are taking on the challenge to become the next
0:00:50 > 0:00:54MasterChef champion. But at the end of today,
0:00:54 > 0:00:56only the best cooks will make it through.
0:00:58 > 0:01:00I love cooking. It's all I do.
0:01:00 > 0:01:02But I'd certainly like to learn more
0:01:02 > 0:01:06so hopefully there's nothing to lose.
0:01:07 > 0:01:11I'm feeling very nervous and excited.
0:01:11 > 0:01:13Two good emotions, I think.
0:01:15 > 0:01:17I'm shaking, I feel a bit sick,
0:01:17 > 0:01:22and I think I'd rather be anywhere else than right here!
0:01:22 > 0:01:24But I'm going to give it a go.
0:01:29 > 0:01:31If I'm honest, I've always had
0:01:31 > 0:01:33a little bit of a fear of cooking.
0:01:36 > 0:01:39A little nervous, you know, with the anticipation of not really
0:01:39 > 0:01:42knowing what to expect, so we'll see what happens.
0:01:43 > 0:01:47Enjoy yourselves! I really love you all.
0:01:47 > 0:01:50I want to see a talent today.
0:01:50 > 0:01:53I want to see an emerging talent amongst our five.
0:02:07 > 0:02:10Welcome to the MasterChef kitchen.
0:02:11 > 0:02:17This is a chance for you to show us and everybody else watching
0:02:17 > 0:02:22what you know about the culinary arts.
0:02:22 > 0:02:24This is the mystery box.
0:02:24 > 0:02:27You have, in that box,
0:02:27 > 0:02:31all the ingredients you need to make, for Gregg and I,
0:02:31 > 0:02:32fish and chips.
0:02:32 > 0:02:34We want your interpretation.
0:02:38 > 0:02:40Ladies and gentlemen, you have 50 minutes.
0:02:40 > 0:02:42Let's cook.
0:02:49 > 0:02:54The contestants have been given a selection of fish and seafood
0:02:54 > 0:03:00including salmon, John Dory, crab and prawns.
0:03:00 > 0:03:05They also have a choice of potato, sweet potato, samphire,
0:03:05 > 0:03:10avocado, cherry tomatoes and a basic larder.
0:03:11 > 0:03:14Feeling a little blank at the moment.
0:03:16 > 0:03:18This is an exciting part of the competition,
0:03:18 > 0:03:22their chance to show us what they know about food.
0:03:23 > 0:03:25I don't mind which seafood they choose,
0:03:25 > 0:03:28as long as they know how to cook it properly
0:03:28 > 0:03:30and make us a decent chip.
0:03:34 > 0:03:38I don't know. I've never cooked chips before.
0:03:38 > 0:03:42Adventurer Charley Boorman spends most of his time on the road.
0:03:44 > 0:03:46I'm sometimes away for three and a half, four months
0:03:46 > 0:03:48at a time and one of the things I love doing
0:03:48 > 0:03:51when I get back is to reunite yourself with friends.
0:03:51 > 0:03:54And so the best way to do that is to have dinner parties
0:03:54 > 0:03:57and Sunday lunches. I love Sunday lunches.
0:03:59 > 0:04:01Charley's got his chips on the way, he's parboiled potatoes
0:04:01 > 0:04:04and sweet potatoes, before he's deep-frying them.
0:04:04 > 0:04:07Mmm... Not a bad way of doing it. I just hope they don't overcook.
0:04:07 > 0:04:10And then he's made a little roux and a little parsley sauce.
0:04:10 > 0:04:12I'm not quite sure if he thinks he's making a fish pie
0:04:12 > 0:04:15or if he's making fish and chips.
0:04:15 > 0:04:18Charley, how do you feel about the competition?
0:04:18 > 0:04:20All of us want to get through the first round,
0:04:20 > 0:04:22and then after that, just beating Jason would be good,
0:04:22 > 0:04:24because Jason and I go back a very long way.
0:04:24 > 0:04:26His dad and my dad made a movie together.
0:04:26 > 0:04:30My father made his dad wear nappies in a film called Zardoz.
0:04:30 > 0:04:34Check it out. It was one of those very '70s kind of movies.
0:04:38 > 0:04:41- How much time have we got left, Jez? - I don't know.
0:04:41 > 0:04:43How much time we got left?
0:04:43 > 0:04:46You've had ten minutes. You making us a rosti, are you?
0:04:46 > 0:04:47Yes.
0:04:50 > 0:04:52Actor Jason Connery's love of cooking
0:04:52 > 0:04:54comes from his Australian mother.
0:04:55 > 0:04:57Jason's style is fairly confused.
0:04:57 > 0:05:00We've got a rosti, which is classic Swiss,
0:05:00 > 0:05:03we have sweet potato chips, which I would say is probably Caribbean, and
0:05:03 > 0:05:06then we're serving it with an Asian-style marinade
0:05:06 > 0:05:07and soy sauce salmon.
0:05:08 > 0:05:13The interpretation of fish and chips is quite an unusual one.
0:05:13 > 0:05:17I have a tendency to try new things, throw things together,
0:05:17 > 0:05:20hope that they work, on occasion, they don't,
0:05:20 > 0:05:23and that can be obviously quite embarrassing.
0:05:24 > 0:05:28- Jason.- Yes?- You like making a mess.
0:05:28 > 0:05:31Yes, I learned that from my mum.
0:05:31 > 0:05:33My mum could actually go into a kitchen
0:05:33 > 0:05:36and use every single utensil, and I had no idea what
0:05:36 > 0:05:39she used or why, but she managed to use every one.
0:05:39 > 0:05:42- What about the competition between you and your mate behind?- Well.
0:05:42 > 0:05:46You see, we have known each other a long time. I have to beat him
0:05:46 > 0:05:49and then I can walk free a happy man.
0:05:53 > 0:05:56You've had 20 minutes. 30 left.
0:06:00 > 0:06:05Singer Kiki Dee likes to cook simple and healthy food.
0:06:05 > 0:06:08Her signature dish is salmon and pasta, which she
0:06:08 > 0:06:11used to cook for her musicians when she was touring.
0:06:12 > 0:06:15Well, I've got experience as a performer.
0:06:15 > 0:06:18I think there will be some moments when I think, "What am I doing here?"
0:06:18 > 0:06:21But, you know, it's interesting when your back is against the wall,
0:06:21 > 0:06:24how you have to gather yourself and get on with it, really.
0:06:24 > 0:06:26I'll get on with it.
0:06:35 > 0:06:38Kiki, we've got half an hour to go. Are you finished?
0:06:38 > 0:06:42Yeah, I think I probably am. I don't think I need a sauce.
0:06:42 > 0:06:44You did everything in 20 minutes?
0:06:44 > 0:06:46Yeah. I mean, I think it's because I saw things I knew,
0:06:46 > 0:06:49so I thought, "I'll just keep it simple", you know.
0:06:49 > 0:06:50What have you done?
0:06:50 > 0:06:53Well, I've just basically cooked some salmon, and I've never
0:06:53 > 0:06:56deep-fried chips before, and just baked some tomatoes.
0:06:56 > 0:06:59- That's all I've done, really. - I don't mind that.
0:06:59 > 0:07:04I honestly don't mind that. I just wonder why you raced at such a pace.
0:07:04 > 0:07:08- I think it's just, you know, the unknown.- Right, OK. Don't worry.
0:07:08 > 0:07:11I sort of steamed in. You know what, it's what it is. Isn't it, Gregg?
0:07:15 > 0:07:17Kiki is the fastest cook I've ever seen,
0:07:17 > 0:07:20ever on the history of MasterChef.
0:07:20 > 0:07:24My big worry is that when was the last time you had really rich
0:07:24 > 0:07:26salmon served with chips?
0:07:26 > 0:07:27There's a reason why.
0:07:27 > 0:07:30You go to a fish and chip shop, and you don't see the words
0:07:30 > 0:07:33up on the board, salmon and chips,
0:07:33 > 0:07:36because it doesn't work.
0:07:36 > 0:07:39- Chris, what fish is that? - It's sort of like a cod. Yeah.
0:07:41 > 0:07:46Holby City actor Tina Hobley is also a mum of three.
0:07:46 > 0:07:50My children. I think they would think I'm mad, doing this,
0:07:50 > 0:07:56and I'm here to show them otherwise, that Mummy is up for a challenge,
0:07:56 > 0:07:59and I think it's going to be a big challenge.
0:07:59 > 0:08:03Maybe I should just run a marathon or something, rather than this. Oh, God!
0:08:07 > 0:08:10Tina, I hope you don't mind me saying, you look a little nervous?
0:08:10 > 0:08:12Yeah, I am.
0:08:12 > 0:08:13Tell me why.
0:08:13 > 0:08:16Well, I'm not a cook. I love the idea of cooking
0:08:16 > 0:08:18and I love eating,
0:08:18 > 0:08:21but I'm not very confident in the kitchen.
0:08:21 > 0:08:23My husband is a great cook
0:08:23 > 0:08:25- so he does it all. - How are you feeling right now?
0:08:25 > 0:08:28I mean, are you right out of your comfort zone here?
0:08:28 > 0:08:31- I think I can do fish and chips.- I think you'll be all right.
0:08:31 > 0:08:35- OK.- And I want to see you challenge the old man in the kitchen.
0:08:35 > 0:08:36Exactly. Me too.
0:08:41 > 0:08:45Tina started off all nervous, and now she seems to be well on her way.
0:08:45 > 0:08:47She's pan-fried the John Dory but left the skin on,
0:08:47 > 0:08:50which could be a bit rubbery, but she has battered some prawns.
0:08:50 > 0:08:53We've got some battered prawns, which are delicious things.
0:08:53 > 0:08:55Yay!
0:09:01 > 0:09:03Actor Christopher Biggins' love of cooking
0:09:03 > 0:09:05comes from his great-aunt Vi.
0:09:08 > 0:09:11I have thrown many dinner parties over the years.
0:09:11 > 0:09:14A lot of work, there, and as my friend Joan Collins says,
0:09:14 > 0:09:17you know, it's best to have three or four dinner parties in a row,
0:09:17 > 0:09:19because you save on flowers.
0:09:19 > 0:09:21Very true.
0:09:24 > 0:09:26Nice to see Biggins making some mayonnaise.
0:09:26 > 0:09:28That mayonnaise needs to be lovely and thick and creamy,
0:09:28 > 0:09:30that fish needs to be crisp on the outside
0:09:30 > 0:09:33and still soft on the inside and really well seasoned,
0:09:33 > 0:09:36and those chips need to be fluffy on the inside and crisp on the outside.
0:09:40 > 0:09:42Yes? What do you want?
0:09:42 > 0:09:48Well, I'll tell you. You do look very, very comfortable in a kitchen.
0:09:48 > 0:09:50I quite like being in kitchens, they're good.
0:09:50 > 0:09:53When we moved into our house 30 years ago, we put in a kitchen
0:09:53 > 0:09:58which cost a fortune, but it's still perfect today. It's great.
0:09:58 > 0:10:01Your mum and dad let you use the kitchen, 30 years ago, did they?
0:10:01 > 0:10:04No, I was on my own 30 years ago! You are a sweet boy. Honestly.
0:10:04 > 0:10:09- What do you want, money?- What are you hoping for, from the contest?
0:10:09 > 0:10:11Well, I might learn a few things.
0:10:11 > 0:10:14See how, you know, good I am in this particular field.
0:10:14 > 0:10:17And we'll see how we go.
0:10:28 > 0:10:31With her extra minutes, Kiki's decided to make a sauce.
0:10:31 > 0:10:33It's all gone wrong.
0:10:33 > 0:10:36So far, she's washed out the pan four times
0:10:36 > 0:10:38and I have no idea what's going on.
0:10:38 > 0:10:40You've got five minutes left.
0:10:43 > 0:10:44I'm ready.
0:10:52 > 0:10:55Right. Time's up. Stop.
0:10:58 > 0:11:00That looks pretty good.
0:11:05 > 0:11:09Kiki's fish and chip dish is pan-fried salmon with chips,
0:11:09 > 0:11:14baked tomatoes, and served with a white herb sauce.
0:11:14 > 0:11:17- We gave you 50 minutes. You finished in 20.- I know.
0:11:17 > 0:11:19But then you went on to make a herb sauce,
0:11:19 > 0:11:23and actually, that's not a bad-looking plate of food at all.
0:11:23 > 0:11:24OK.
0:11:28 > 0:11:31What do you think of the sauce?
0:11:31 > 0:11:33- It's a bit gluey, this, Kiki.- Yes.
0:11:33 > 0:11:34I tell you what I do like,
0:11:34 > 0:11:38though, is I like the lovely dill wrapped around the tomatoes.
0:11:38 > 0:11:39I think that's lovely with the chips,
0:11:39 > 0:11:42but I still believe that chips and salmon don't belong together.
0:11:42 > 0:11:45Because salmon's oily, and chips are also oily.
0:11:45 > 0:11:48I think it's not a bad attempt for the first round of MasterChef.
0:11:48 > 0:11:53The fact you did it in around about 35 seconds is extraordinary.
0:11:53 > 0:11:55I love the way you cooked that salmon.
0:11:55 > 0:11:58I would have said, if I didn't know, that salmon was cooked by a chef.
0:11:58 > 0:12:00- I think that's absolutely beautiful.- Blimey.
0:12:00 > 0:12:02- Your chips need more cooking.- OK.
0:12:02 > 0:12:04They're a little bit firm on the outside.
0:12:04 > 0:12:07Listen, if you can just calm down a little bit, you'll be fine.
0:12:07 > 0:12:08- Thank you.- Thanks, Kiki.
0:12:11 > 0:12:13Relieved!
0:12:14 > 0:12:17To cook in MasterChef is much more terrifying than going on stage
0:12:17 > 0:12:19to sing.
0:12:22 > 0:12:26Jason's take on fish and chips is salmon marinated in ginger
0:12:26 > 0:12:29and garlic, with prawns, a potato crab cake,
0:12:29 > 0:12:35roasted sweet potato, and avocado salad with mint sauce.
0:12:35 > 0:12:37Right.
0:12:37 > 0:12:38Where do you start?
0:12:48 > 0:12:50- Chip.- Yes.
0:12:50 > 0:12:52Bit sad.
0:12:52 > 0:12:53Sad as a chip. I like...
0:12:53 > 0:12:56No, I think they're nice. I think they're nice.
0:12:56 > 0:12:59It's the black bits around the edge which I sort of find a bit...
0:12:59 > 0:13:01- I like that, as well. - Yeah, I know you do.
0:13:01 > 0:13:04I can taste the garlic around the outside of your prawns,
0:13:04 > 0:13:05which are nicely cooked,
0:13:05 > 0:13:08and I can taste a little bit of garlic on the outside of your salmon.
0:13:08 > 0:13:09The avocado fans, well,
0:13:09 > 0:13:12they're very delicious with the prawns, absolutely.
0:13:12 > 0:13:17As far as fish and chips go, it's an interpretation, that's for sure.
0:13:18 > 0:13:20I don't like your crab cake.
0:13:20 > 0:13:24- It's a little bit greasy, it's a little bit burnt.- Yep.
0:13:24 > 0:13:27However, you can most certainly cook a piece of salmon
0:13:27 > 0:13:29and you can cook a prawn.
0:13:29 > 0:13:31That, I like.
0:13:31 > 0:13:35Please. If you can cook like this, you can make one complete dish.
0:13:35 > 0:13:37- Right. - Not little bits of 12 of them.
0:13:37 > 0:13:38Mm-hm.
0:13:38 > 0:13:41- Jason, here's my advice to you. Stick with a plan.- Yes.
0:13:43 > 0:13:47I need to calm down a little bit, because my dish was
0:13:47 > 0:13:50multifaceted, and I kind of changed my mind in the middle.
0:13:52 > 0:13:55So I feel relieved, you know, to have started,
0:13:55 > 0:13:59and to have got to the end of the first round.
0:14:01 > 0:14:04Christopher Biggins has pan-fried John Dory
0:14:04 > 0:14:08and served it with chips and a caper mayonnaise.
0:14:14 > 0:14:19Not perfect. But at this stage, I'm impressed. I'm impressed.
0:14:19 > 0:14:20Your chips are crispy on the
0:14:20 > 0:14:22outside, they're fluffy in the middle.
0:14:22 > 0:14:27Your John Dory's cooked nicely. I would have cooked it a little less.
0:14:27 > 0:14:31But you have a nice citrus and caper tang to your mayonnaise.
0:14:31 > 0:14:33I'd have it a little thicker.
0:14:33 > 0:14:34Yeah.
0:14:34 > 0:14:37Not perfect, but I tell you what, a very,
0:14:37 > 0:14:41very good start in what is usually a nervy round.
0:14:41 > 0:14:43You had the sense, Biggins, to take the skin off the fish
0:14:43 > 0:14:45and cut it into two pieces,
0:14:45 > 0:14:48and I like the flour coating on the outside with the seasoning.
0:14:48 > 0:14:51- It's good.- Thank you.- Good start. - Very good, thank you very much.
0:14:53 > 0:14:58I'm feeling brilliant. I really am. Come on, bring it on!
0:15:03 > 0:15:08Tina has served pan-fried John Dory in a butter and caper sauce,
0:15:08 > 0:15:12with potatoes and sweet potatoes roasted with onions and chilli,
0:15:12 > 0:15:13and battered prawns.
0:15:22 > 0:15:24I think you would've been better off to fry your chips,
0:15:24 > 0:15:26rather than putting them in the oven.
0:15:26 > 0:15:28And those little bits of onion are starting to burn
0:15:28 > 0:15:30and go bitter, although they're tasty.
0:15:30 > 0:15:32Because you've cooked your fish with the skin on,
0:15:32 > 0:15:35all the sauce is left on the skin. You can't eat the skin.
0:15:35 > 0:15:38I love your prawns. They're in batter, they're lovely,
0:15:38 > 0:15:39they're crispy. They're good.
0:15:39 > 0:15:42I think you're attempting things which are slightly
0:15:42 > 0:15:43above your skill set.
0:15:43 > 0:15:46Go back a step, and do fish and chips.
0:15:46 > 0:15:50Prawns in batter. The prawns are cooked, and they're sweet.
0:15:50 > 0:15:52I like the butter and caper sauce you've got on the John Dory.
0:15:52 > 0:15:55- However, you've overcooked the John Dory.- Mmm.
0:15:55 > 0:15:57I don't know yet
0:15:57 > 0:16:01that you've got the skill to carry through your ideas, but a good
0:16:01 > 0:16:04palate is important, and I believe you've got a good palate.
0:16:07 > 0:16:09I feel quietly pleased that's over.
0:16:11 > 0:16:14And I'm going to listen to what they said, take note of that,
0:16:14 > 0:16:19keep everything simple, and see how we get on in the next task.
0:16:22 > 0:16:28Charley's version of fish and chips is pan-fried John Dory and prawns
0:16:28 > 0:16:32with potato and sweet potato chips, baked tomatoes,
0:16:32 > 0:16:34and served with a parsley sauce.
0:16:42 > 0:16:45Got my fingers crossed in my pockets!
0:16:45 > 0:16:46I love the way you cooked the fish.
0:16:46 > 0:16:49That piece of John Dory, I really like. It's lovely and soft.
0:16:51 > 0:16:54Your prawns, the same. I don't mind your chips.
0:16:54 > 0:16:56I think you could afford to leave them in the fryer a bit longer
0:16:56 > 0:16:59so they go a little bit more crispy on the outside.
0:16:59 > 0:17:03For me, I reckon you could probably pull back on the seasoning
0:17:03 > 0:17:05just a touch, Charley.
0:17:05 > 0:17:10It's becoming a little bit more the taste of the sea than it needs to be.
0:17:11 > 0:17:13I think this is a decent start.
0:17:13 > 0:17:16You've shown a really nice touch in the way you've cooked that
0:17:16 > 0:17:18fish and the way you've made that sauce.
0:17:18 > 0:17:21It deserves to look a bit better than this.
0:17:21 > 0:17:25But you may well have a cook's touch here, Charley.
0:17:25 > 0:17:27Just beginner's luck, I think.
0:17:29 > 0:17:31I think it was an OK start.
0:17:31 > 0:17:33Maybe they were just being nice to us, you know,
0:17:33 > 0:17:36just to lull us into a false sense of security,
0:17:36 > 0:17:39and then they'll just hit us tomorrow with something massive.
0:17:42 > 0:17:45You were a little bit nervy when you came in,
0:17:45 > 0:17:49but I believe we may have some cooks here!
0:17:49 > 0:17:51Thanks very much indeed. Off you go.
0:17:58 > 0:18:02- Oh, boy. Well done for the first day, guys.- Yeah. Well done, everybody.
0:18:02 > 0:18:03I think we were all really nervous.
0:18:03 > 0:18:07We had varying degrees of cooked fish, but no disasters.
0:18:14 > 0:18:16One or two of them were a little bit overambitious,
0:18:16 > 0:18:18and a little bit over adventurous.
0:18:25 > 0:18:27And one or two of them were a little bit safe.
0:18:32 > 0:18:34For them, next, it's the professional kitchen.
0:18:34 > 0:18:36They're going to have to work really, really hard.
0:18:43 > 0:18:44It's day two,
0:18:44 > 0:18:48and the five celebrities have been split into two groups
0:18:48 > 0:18:51and are on their way to their first experience
0:18:51 > 0:18:53of a professional kitchen.
0:18:53 > 0:18:55I feel I look the part, if nothing else.
0:18:58 > 0:18:59I'm excited about today.
0:18:59 > 0:19:03- You know, we've got a good group here.- Thanks, Jason.
0:19:03 > 0:19:04That really means a lot to me.
0:19:08 > 0:19:10Singer Kiki, actor Jason,
0:19:10 > 0:19:14and adventurer Charley will be cooking at Lanes Of London
0:19:14 > 0:19:18in Mayfair, specialising in contemporary Asian cuisine.
0:19:19 > 0:19:24Service will be run by executive head chef Anshu Anghotra.
0:19:25 > 0:19:28Good morning, guys. We have a very busy afternoon ahead of us.
0:19:28 > 0:19:31I understand that you're not professional chefs, but it needs
0:19:31 > 0:19:32to be absolutely spot on,
0:19:32 > 0:19:34each and every plate that leaves this kitchen.
0:19:34 > 0:19:37Please follow me.
0:19:39 > 0:19:42Take the pork. It's very important that the pan is nice and hot.
0:19:42 > 0:19:45- For browning it up?- Yes.
0:19:45 > 0:19:50During service, Jason will be in charge of the Roi Du Du salad,
0:19:50 > 0:19:55a balance of 20 different ingredients. Including pork...
0:19:55 > 0:19:58- That's the kind of colour you want. - You like it that burnt?- Yes.
0:19:58 > 0:20:03..prawns, green papaya, and a spicy lime fish sauce.
0:20:05 > 0:20:07You get a nice height, nice presentation.
0:20:09 > 0:20:11And voila, there you go.
0:20:11 > 0:20:14- Fantastic.- That's your Roi Du Du.
0:20:14 > 0:20:16Do you think you can do that?
0:20:16 > 0:20:19- I will give it my best shot. I believe I can, yes.- Wonderful.
0:20:19 > 0:20:23So, Kiki, today you will be cooking a very famous North Indian dish
0:20:23 > 0:20:24called butter chicken.
0:20:24 > 0:20:26This particular recipe is my dad's recipe
0:20:26 > 0:20:28so it's very close to my heart.
0:20:31 > 0:20:33So, we cook the chicken halfway through in the oven,
0:20:33 > 0:20:35and then we add the chicken to the sauce.
0:20:35 > 0:20:37It's very important to cook the chicken
0:20:37 > 0:20:38all the way through.
0:20:38 > 0:20:39- Yeah, absolutely.- OK?
0:20:39 > 0:20:41Touch of cream
0:20:41 > 0:20:43to add a bit of richness.
0:20:43 > 0:20:45Tiny bit of chopped coriander.
0:20:52 > 0:20:54These are cumin rice.
0:20:54 > 0:20:56And then paranthas, they're like Indian flatbread.
0:20:58 > 0:21:00And there you go.
0:21:00 > 0:21:02The things to remember in this dish are the balance of flavours
0:21:02 > 0:21:05and you'll be cooking chicken from raw, so you need to
0:21:05 > 0:21:08make sure it's fully cooked, and not overcooked at the same time.
0:21:08 > 0:21:10It needs to be nice and succulent.
0:21:10 > 0:21:13Start out by dropping the samosas in into the fryer.
0:21:13 > 0:21:16They will literally take three to four minutes.
0:21:17 > 0:21:20Charley will be responsible for the samosa chat...
0:21:20 > 0:21:24- You see it's nice and golden brown? - Yeah.- That's perfectly ready.
0:21:24 > 0:21:28..a dish consisting of chickpea curry, vegetable samosas...
0:21:28 > 0:21:30Try and give a little bit of height.
0:21:30 > 0:21:33..yoghurt...
0:21:33 > 0:21:35- Don't be shy.- Don't be shy, yeah.
0:21:35 > 0:21:41..mint chutney, tamarind sauce, and topped with pomegranate seeds.
0:21:41 > 0:21:43Can we just throw a few more ingredients in there
0:21:43 > 0:21:44to make it a little harder?
0:21:44 > 0:21:47- Yes, there's coriander there as well, actually.- Oh, yeah?
0:21:47 > 0:21:49Great!
0:21:50 > 0:21:52And voila. There you go.
0:21:52 > 0:21:53There you go.
0:21:53 > 0:21:56- Are you happy with this? - I have to be.
0:21:56 > 0:21:58- Yeah, you don't really have a choice.- Not really.
0:22:02 > 0:22:05Secretly, I hope all the others struggle
0:22:05 > 0:22:06and that mine is easy,
0:22:06 > 0:22:11but other than that, not wanting to be competitive or anything like that.
0:22:11 > 0:22:12But I hope they fail!
0:22:16 > 0:22:21Down the road in London's Belgravia
0:22:21 > 0:22:24actors Christopher Biggins and Tina are at Pont Street,
0:22:24 > 0:22:29which specialises in British cuisine with a Mediterranean influence.
0:22:31 > 0:22:35Running the pass is executive chef Sophie Michell.
0:22:35 > 0:22:37I'm obviously an angel during service
0:22:37 > 0:22:41unless people really mess me around and mess things up,
0:22:41 > 0:22:43because this is my first big restaurant in London,
0:22:43 > 0:22:46and celebrities or not, I'm not about to let them
0:22:46 > 0:22:47mess that up for me.
0:22:49 > 0:22:53Biggins is responsible for the crab and pea ravioli,
0:22:53 > 0:22:55served with a pea and lobster butter.
0:22:55 > 0:22:59- I don't want any overcooked pasta, because it's disgusting.- No, no.
0:22:59 > 0:23:03I don't want any broken raviolis, I want the sauce to be right.
0:23:03 > 0:23:07You want to pop it back on the stove and continue cooking it for a bit.
0:23:07 > 0:23:09So, I want to see it bubbling again.
0:23:13 > 0:23:15Put it there.
0:23:15 > 0:23:17Mmm, gorgeous!
0:23:21 > 0:23:25It's got to be looking pretty much like that every time.
0:23:25 > 0:23:27You'll probably do about 30 portions of it.
0:23:27 > 0:23:29OK.
0:23:29 > 0:23:31- Good luck.- Thank you very much.
0:23:34 > 0:23:37The key is to get the components ready at the same time
0:23:37 > 0:23:39and all cooked perfectly.
0:23:39 > 0:23:43Tina is in charge of halibut served with clams,
0:23:43 > 0:23:47- wild garlic gnocchi, and morel mushrooms.- In the pan...
0:23:49 > 0:23:52Now the halibut is ready to turn over.
0:23:52 > 0:23:54And you can see you've got a really beautiful golden
0:23:54 > 0:23:56caramelisation on it.
0:23:56 > 0:23:58You don't want to overcook halibut, you don't want to overcook any
0:23:58 > 0:24:02fish, and that is your biggest problem with this dish.
0:24:04 > 0:24:07It really is kind of spring on a plate, it's got to have that natural,
0:24:07 > 0:24:10kind of, like it's just been thrown together by nature look, basically.
0:24:10 > 0:24:13Don't worry, it will look like it's just been thrown together.
0:24:13 > 0:24:15Yeah, not that much.
0:24:15 > 0:24:17Not too organic in that process.
0:24:18 > 0:24:21This is my kind of dish. This is something I would definitely order,
0:24:21 > 0:24:25so I'm going to look forward to attempting to cook it.
0:24:31 > 0:24:35Across town in Mayfair, lunch service is about to begin.
0:24:37 > 0:24:40- Good luck, Jason.- OK.
0:24:40 > 0:24:43- Good luck, guys.- We have our first orders in. All right.
0:24:43 > 0:24:47One Roi Du Du, one kafta meshwi. Second wave: samosa chat, duck hash.
0:24:47 > 0:24:49Third wave: butter chicken and macaroni cheese.
0:24:49 > 0:24:51- Away!- Yes, Chef.
0:24:54 > 0:24:57Jason's first off the mark with his pork starter.
0:24:57 > 0:25:00Jason, your pan needs to be nice and hot before you put the pork
0:25:00 > 0:25:01in so get that out of the way.
0:25:01 > 0:25:05- Throw it away, and start fresh, please. Yeah?- Yes, Chef.
0:25:05 > 0:25:09Meanwhile Charley and Kiki's dishes are main courses and they must wait
0:25:09 > 0:25:10until the diners are ready.
0:25:10 > 0:25:12Don't put the chicken in the oven yet!
0:25:12 > 0:25:14The first wave hasn't gone out.
0:25:14 > 0:25:16- Can you take that out and throw it in the bin, please?- Sorry, Chef.
0:25:16 > 0:25:19- You're saying sorry, but you're wasting my chicken.- I know.
0:25:21 > 0:25:23How long for Roi Du Du?
0:25:23 > 0:25:24Four minutes, Chef.
0:25:33 > 0:25:36Yeah. That's nicely cooked, yeah? Take it out, take it out.
0:25:37 > 0:25:40- Come on, Jason, hurry up please. - Yes, Chef.- That's a bit too much.
0:25:40 > 0:25:42It looks awful, can you please re-plate it?
0:25:42 > 0:25:44Yes, Chef.
0:25:48 > 0:25:51That's very nice. A little bit more clean presentation next
0:25:51 > 0:25:53- time, OK?- Yes, Chef.- OK. - Thank you, Chef.
0:25:54 > 0:25:56As Jason finishes another lot of starters...
0:25:56 > 0:26:00It's too much mess. Can you sort it out a little bit? Look at this.
0:26:00 > 0:26:03It's coming out of the plate. It needs to be inside the plate.
0:26:03 > 0:26:04That's the street look.
0:26:04 > 0:26:06..it's finally time for the main courses.
0:26:06 > 0:26:11Table number 25 away on second wave. One samosa chat, one duck hash, away!
0:26:11 > 0:26:14- Yes, Chef.- Yes, Chef. One Samosa!
0:26:19 > 0:26:22- Can I have one samosa chat?- Yes, sir... Chief, Boss... Damn.
0:26:22 > 0:26:25- My name is Chef!- Chef! Yes, Chef.
0:26:26 > 0:26:28I'm shaking.
0:26:32 > 0:26:36There you go, Chef. One Samosa.
0:26:36 > 0:26:39That's not coriander, that's bloody rocket! Take it back.
0:26:39 > 0:26:42- That's what you gave me, Chef.- I didn't give you this. Don't blame
0:26:42 > 0:26:45- me.- Who gave me that? Coriander's on the other side.
0:26:45 > 0:26:48One samosa chat. How long?
0:26:48 > 0:26:53Yes, yes, Chef. Coriander, Sir. Is that OK?
0:26:53 > 0:26:55- That's OK. Not good, but it's OK. - OK.
0:26:55 > 0:26:56Service, pick up, please.
0:26:58 > 0:27:01- Three butter chicken, away, now!- Yes, Chef.
0:27:01 > 0:27:05- Kiki?- Yes, sir.- I can hear everybody else apart from you in the kitchen.
0:27:05 > 0:27:07OK. I'll be louder.
0:27:13 > 0:27:15How long for three butter chicken?
0:27:17 > 0:27:19Three will be ten minutes.
0:27:19 > 0:27:23- Two minutes?- Do I have to do them all separately?
0:27:23 > 0:27:27- No, I want three together.- I've been doing them separately.
0:27:27 > 0:27:30- Sorry, Chef.- I want three butter chicken together now, please.
0:27:30 > 0:27:32- It's away, let's go.- OK.
0:27:34 > 0:27:36- Kiki!- Yes?
0:27:36 > 0:27:38Take out the chicken from the oven, please!
0:27:38 > 0:27:40Hurry up, please.
0:27:40 > 0:27:42- You are delaying the whole service. - OK.
0:27:46 > 0:27:50Come on, you need to hurry up. You have to be quicker than that.
0:27:50 > 0:27:54Come on, garnish the chicken, Kiki, come on, quickly, please!
0:27:55 > 0:27:57All right, service, pick up, please.
0:27:57 > 0:28:00Kiki you have to be a little bit quicker than that, huh?
0:28:05 > 0:28:09In Belgravia, lunch service is in full swing.
0:28:09 > 0:28:11One halibut, one ravioli.
0:28:11 > 0:28:13- ALL: Yes, Chef!- Thank you.
0:28:16 > 0:28:18Guys, the gas has gone out.
0:28:18 > 0:28:22Hey, Marta, can we get maintenance in the kitchen, please?
0:28:23 > 0:28:24Thank you.
0:28:24 > 0:28:25Well, let's call it a day!
0:28:25 > 0:28:27Basically, we're in a hotel,
0:28:27 > 0:28:31and it's a highly sophisticated system, so someone in the hotel has
0:28:31 > 0:28:35pressed a button which means my gas has gone off,
0:28:35 > 0:28:38and it actually doesn't seem to be particularly fixable right now.
0:28:38 > 0:28:40Things that should be boiling aren't boiling
0:28:40 > 0:28:43and I need to put my ravioli into boiling water,
0:28:43 > 0:28:46so, you know, it's a little stressful.
0:28:46 > 0:28:48This flat top works regardless,
0:28:48 > 0:28:51so you're going have to share that hot top together, guys.
0:28:51 > 0:28:54You're going to have to have a lot of love for each other today.
0:28:54 > 0:28:57We've got the love.
0:28:57 > 0:28:59- One halibut, Chef.- Excellent.
0:28:59 > 0:29:02- So can I have a ravioli coming up? - Yeah.
0:29:02 > 0:29:05Now, the other side of things is you've got to make sure
0:29:05 > 0:29:07that you're plating at the same time as Tina's plating,
0:29:07 > 0:29:10because pasta goes cold really quickly.
0:29:10 > 0:29:13So next time, next check, communicate with each other.
0:29:13 > 0:29:14Right, OK.
0:29:14 > 0:29:16I don't know if you've got the finite touch
0:29:16 > 0:29:18just yet, Biggins, but we'll get there.
0:29:22 > 0:29:24It's a little bit undercooked. Flash it back in the oven
0:29:24 > 0:29:26- for a minute.- Right.
0:29:26 > 0:29:29Guys, what's happening with this gas? Anyone know?
0:29:29 > 0:29:31It's still off.
0:29:31 > 0:29:33- I'm going to have a whole restaurant full of people...- I know.
0:29:33 > 0:29:35..who can't eat any food in a minute.
0:29:35 > 0:29:38Shall I go and sing to them?
0:29:38 > 0:29:39Go.
0:29:46 > 0:29:51Back at Lanes Of London, Kiki is inundated with a mass of orders.
0:29:51 > 0:29:56Kiki, altogether, 11, 12 Butter Chickens altogether away, yeah?
0:29:56 > 0:29:58- Coming up, Chef.- 12 butter chickens away altogether.
0:29:58 > 0:30:01I need something now. Give me something!
0:30:03 > 0:30:05Did you put this chicken in the oven?
0:30:05 > 0:30:07- Yeah...- This is raw. - Oh, I'm getting confused. Sorry.
0:30:07 > 0:30:10Throw it away, start fresh.
0:30:10 > 0:30:12I'm getting confused.
0:30:12 > 0:30:13Kiki has gone into total meltdown.
0:30:13 > 0:30:15She's putting raw chicken into the sauce,
0:30:15 > 0:30:18she is making all sorts of mistakes.
0:30:18 > 0:30:21Sorry. I'm getting myself in a state.
0:30:21 > 0:30:23The orders are waiting long, so
0:30:23 > 0:30:25we will have to get somebody to step in to her section
0:30:25 > 0:30:27and get her out of the mess, really.
0:30:31 > 0:30:33- 12 butter chicken away, please.- Yes, Chef!
0:30:42 > 0:30:45- I need two more samosa chats ASAP. - ASAP, yes, Chef.
0:30:47 > 0:30:49Where are my plates?
0:30:51 > 0:30:54I need the samosa chat today, not tomorrow.
0:30:54 > 0:30:55Yes, coming now, Chef.
0:30:55 > 0:30:58It is really difficult to keep on top of the orders,
0:30:58 > 0:31:01but it's kind of exciting in a kind of horrific way,
0:31:01 > 0:31:03if that makes sense.
0:31:03 > 0:31:06I'm quite enjoying it, but at the same time, it's just like...
0:31:06 > 0:31:08You can't work in so much mess, can you clear up, please?
0:31:08 > 0:31:09Yes, Boss. Chef!
0:31:09 > 0:31:14- They don't like it when you say boss. - Why have we burnt so many samosas?
0:31:14 > 0:31:16Because I'm not very good, Chef.
0:31:16 > 0:31:18I just want it to be perfect, Chef.
0:31:20 > 0:31:22Two minutes for the next one.
0:31:22 > 0:31:26- I don't have two minutes, I've got one.- OK. One minute then.
0:31:26 > 0:31:27Come on, samosas, cook!
0:31:27 > 0:31:30I just want to make him happy, that's all.
0:31:31 > 0:31:34- How long for the samosa chat? - 30 seconds.
0:31:34 > 0:31:37Oh, my God. Come on, Charley!
0:31:38 > 0:31:4130 seconds have finished. Can I have the samosa chat?
0:31:41 > 0:31:43- It's really messy. Can you wipe your plates?- Yes, Boss.
0:31:43 > 0:31:47- I'm not a boss, I'm a chef. - Chef, Chef! Sorry, Chef.
0:31:50 > 0:31:53- Yeah, that's much better. That's very nice.- OK. Thank you, Chef.
0:31:53 > 0:31:56Thank you very much, yeah. How long for Roi Du Du?
0:31:56 > 0:31:58One minute, Chef.
0:32:00 > 0:32:03I think this might be my last order.
0:32:03 > 0:32:07It is complete madness and one just tries to keep your head above water.
0:32:07 > 0:32:10You want to get it right, for the chef and for yourself.
0:32:12 > 0:32:14I've had a few issues. I'm a little bit messy
0:32:14 > 0:32:17and sometimes I don't get the garnishing right,
0:32:17 > 0:32:19so I'm going to work on that.
0:32:19 > 0:32:22Royal Du Du coming to the posh chef!
0:32:22 > 0:32:24Hopefully it's a perfect one.
0:32:29 > 0:32:31Royal Du Du, Chef.
0:32:34 > 0:32:38- That is absolutely perfect.- Thank you, Chef.- Thank you very much.
0:32:38 > 0:32:41- Thank you.- Well done, Jason.
0:32:41 > 0:32:44Two butter chickens, one lamb cutlet. Away!
0:32:44 > 0:32:46Kiki, these are your last two butter chickens,
0:32:46 > 0:32:48can you make sure they're absolutely perfect?
0:32:48 > 0:32:50I hope they are, Chef.
0:32:57 > 0:32:59- Can you wipe it off on the side? - Yes, Chef.
0:33:03 > 0:33:06Your last butter chickens were very nice. Thank you very much.
0:33:06 > 0:33:08- Thank you.- Well done.
0:33:08 > 0:33:11All right, guys. That's the end of service. Thank you very much.
0:33:11 > 0:33:14- It was a pleasure working with you guys.- Thank you very much, Chef.
0:33:14 > 0:33:17That was brilliant. I can see why these guys like it.
0:33:17 > 0:33:20- It's an adrenaline rush. - Thank you very much. Thanks a lot.
0:33:20 > 0:33:24- Everything becomes alive. It's good fun.- Thank you very much.
0:33:25 > 0:33:27You did well.
0:33:27 > 0:33:31Butter chicken. You don't ever want to see another one again, I'm sure.
0:33:31 > 0:33:34There's nightmare moments when you just want to be at home
0:33:34 > 0:33:37and you're going, oh, I hope it's finished soon.
0:33:37 > 0:33:41But then the joyous moments when you've done a good plate
0:33:41 > 0:33:42kind of balances out, you know.
0:33:45 > 0:33:48At Pont Street, Tina and Biggins are still cooking without gas.
0:33:48 > 0:33:51OK, that's no good. You're going to have to do that again.
0:33:51 > 0:33:54- No good?- No. Get three ravioli in and new sauce on.
0:33:59 > 0:34:02- Nice bit of halibut, Tina. Well done.- Thank you, Chef.
0:34:02 > 0:34:03Tina's actually doing very well.
0:34:03 > 0:34:05She had a few problems with the fish to start with,
0:34:05 > 0:34:07but now she's getting it good.
0:34:07 > 0:34:09- Lovely, guys, these halibut ready to go?- Yeah.
0:34:09 > 0:34:11As soon as the clams are on there, go.
0:34:11 > 0:34:14I'm loving it. This is very exciting.
0:34:14 > 0:34:17I never thought I'd say that, but I'm loving it.
0:34:17 > 0:34:19Chef, fantastic news! The gas is back.
0:34:21 > 0:34:25Yay! Gas is back on, everybody. So no excuse for any dodgy cooking.
0:34:25 > 0:34:28HE LAUGHS
0:34:28 > 0:34:33Right. Mains away. Table 22. Halibut and ravioli.
0:34:33 > 0:34:36I want them both on the pass at the same time.
0:34:36 > 0:34:38So you guys need to coordinate between each other.
0:34:38 > 0:34:42It's your final check, so I want it perfect.
0:34:45 > 0:34:47That's gorgeous!
0:34:50 > 0:34:54- You're only as good as your last meal, guys.- The Last Supper!
0:34:54 > 0:34:56- Am I dripping?- A little bit.
0:34:58 > 0:34:59Lovely halibut.
0:34:59 > 0:35:03- Really beautiful halibut.- What's the matter with the ravioli, then, Chef?
0:35:03 > 0:35:04Nothing.
0:35:06 > 0:35:08- Well done. - Thank you very much, Chef.
0:35:08 > 0:35:10All right, come on, checks out.
0:35:11 > 0:35:14- Thank you so much.- I get a sweaty kiss, OK.
0:35:14 > 0:35:17Honestly, it was brilliant. Absolutely brilliant.
0:35:17 > 0:35:20- Thank you so much.- Such fun and
0:35:20 > 0:35:21really interesting!
0:35:21 > 0:35:23I loved that!
0:35:23 > 0:35:27Can't believe it, but I actually really enjoyed the whole experience.
0:35:27 > 0:35:31I'm hot, I'm exhausted, but it was fantastic fun.
0:35:32 > 0:35:34My God! Well done.
0:35:51 > 0:35:53Nice to see you back in the kitchen.
0:35:53 > 0:35:55Good to see you back here in one piece.
0:35:56 > 0:35:59This is the first time you get to cook your own food.
0:36:01 > 0:36:04Your two courses. One hour and 15 minutes.
0:36:04 > 0:36:07Ladies and gentlemen, at the end of this, one of you is going home.
0:36:09 > 0:36:11Let's cook!
0:36:14 > 0:36:16Lots of great smells in here.
0:36:16 > 0:36:21Lots of activity, and lots of flavours from all around the world.
0:36:25 > 0:36:27What's going to happen? Who knows?
0:36:35 > 0:36:36I'm feeling nervous,
0:36:36 > 0:36:40but in a way that I hope to channel in a positive way.
0:36:40 > 0:36:44You know, I want to quell that into a sort of energy bubble.
0:36:48 > 0:36:52Once you've done that, it's in the hands of John and Gregg.
0:36:56 > 0:37:00Jason, what are your dishes today that are going to wow?
0:37:00 > 0:37:05Well, I'm doing a roast cod with salsa verde, lemon rice,
0:37:05 > 0:37:07and zucchini fritters.
0:37:09 > 0:37:11And then I'm doing poached peach
0:37:11 > 0:37:15with lavender and a blackberry sauce with creme fraiche.
0:37:15 > 0:37:17That's pushing the boat out a little, wouldn't you say?
0:37:17 > 0:37:20A little. I mean, I love it when it looks good and everything,
0:37:20 > 0:37:23but for me it's really about the taste. And I'm hoping that
0:37:23 > 0:37:26- this is...- Can I say, I admire your look?
0:37:26 > 0:37:29The way you had your hair done, and the glasses.
0:37:29 > 0:37:32Well, you know, I thought perhaps if I emulated your look,
0:37:32 > 0:37:35maybe you'd let me off a few indiscretions here.
0:37:38 > 0:37:42I think it sounds great. A piece of roast cod...
0:37:42 > 0:37:45a salsa verde...
0:37:45 > 0:37:49and a zucchini fritter. The anomaly here is that lemon rice.
0:37:49 > 0:37:52I don't know what the lemon rice is adding to the dish.
0:37:52 > 0:37:55And I wonder that maybe it might dry the dish out too much.
0:37:57 > 0:37:59Slippery little suckers, aren't they?
0:38:01 > 0:38:03Jason's dessert sounds lovely.
0:38:03 > 0:38:07A beautiful white peach poached all the way through, soft all the way
0:38:07 > 0:38:10through the middle, flavoured with the smallest amounts of lavender,
0:38:10 > 0:38:12not too overpowering, not smelling like your grandmother.
0:38:13 > 0:38:16But actually tasting of the fragrance of France.
0:38:16 > 0:38:19That's what I want, with some sharp creme fraiche.
0:38:19 > 0:38:21I hope he pulls it off.
0:38:21 > 0:38:23OK.
0:38:26 > 0:38:30Hopefully I can show John and Gregg today that I've got good taste buds.
0:38:32 > 0:38:35The approach today is to keep my timing right,
0:38:35 > 0:38:40and relax and pretend I'm at home, and produce some great food.
0:38:43 > 0:38:47Kiki, last time you were finished in 15 minutes. Is it different today?
0:38:47 > 0:38:49I was on some kind of speed, wasn't I?
0:38:49 > 0:38:52- Unbelievable.- Do you think you're cooking is now changing
0:38:52 > 0:38:53since you've been on here?
0:38:53 > 0:38:55Well, I'm hoping that it will develop
0:38:55 > 0:38:58because I've never been that confident, actually.
0:38:58 > 0:38:59I've always been a recipe book girl.
0:38:59 > 0:39:01So I'd like to be able to ad-lib
0:39:01 > 0:39:03more in the future like I can when I sing.
0:39:03 > 0:39:04Brilliant.
0:39:06 > 0:39:07You've had 25 minutes.
0:39:08 > 0:39:10You got 50 minutes left.
0:39:11 > 0:39:16The good thing is, we're half an hour in and Kiki is still cooking.
0:39:16 > 0:39:18We've got prawns with ginger...
0:39:18 > 0:39:21bok choy, and noodles.
0:39:22 > 0:39:25I want it to be big and fragrant and crispy prawns and soft noodles
0:39:25 > 0:39:29and slippery and sauce and crunchy vegetables.
0:39:29 > 0:39:32That is actually hard to get right.
0:39:32 > 0:39:34Kiki is making apple strudel
0:39:34 > 0:39:37and she's doing it with filo pastry, and the risk with filo pastry is
0:39:37 > 0:39:40it's going to be undercooked underneath and dry on top.
0:39:50 > 0:39:51Pressure is not in my vocabulary.
0:39:53 > 0:39:56I just think you've got to keep calm and enjoy yourself and have fun.
0:39:58 > 0:40:01- Biggins, you look more than at home here.- It's good.
0:40:01 > 0:40:03I think because we know what we're going to do.
0:40:03 > 0:40:06Roughly we know what we're going to do. I tried it out last week
0:40:06 > 0:40:09on my partner, and we had a great dinner,
0:40:09 > 0:40:11so I'm feeling quite confident.
0:40:11 > 0:40:14- I've never had a risotto with red wine.- Really?- Never.
0:40:14 > 0:40:15Oh, it's great.
0:40:15 > 0:40:20- At the moment, it looks to me like a bowl of pomegranates.- Yes.
0:40:20 > 0:40:22- I'm looking forward to trying something new.- Good.
0:40:25 > 0:40:28Biggins is doing for us a bowl of risotto. Just that,
0:40:28 > 0:40:32a bowl of risotto, so it's got to pack a huge amount of flavour.
0:40:32 > 0:40:35The rice has to be cooked where it's still starchy,
0:40:35 > 0:40:37but you can bite all the way through,
0:40:37 > 0:40:42and it needs to be rich with lots of cheese and lots of butter.
0:40:42 > 0:40:45Biggins' dessert is poached peaches, cut in half,
0:40:45 > 0:40:47filled with Amaretto biscuits.
0:40:47 > 0:40:50I hope he lets those peaches cook long enough,
0:40:50 > 0:40:53but not too long or they'll become peach soup.
0:40:54 > 0:40:56That is that.
0:40:58 > 0:41:02There's this massive contrast between Biggins and Charley.
0:41:02 > 0:41:06Hoping I haven't overdone it today, really.
0:41:06 > 0:41:10Charley's main course is fillet of beef, kale,
0:41:10 > 0:41:14caramelised onions, sweet potato, normal potato,
0:41:14 > 0:41:16cauliflower and aniseed.
0:41:17 > 0:41:20And gravy.
0:41:20 > 0:41:22That's a lot of things on one plate.
0:41:22 > 0:41:25Whether they all belong together, I'm not quite sure.
0:41:28 > 0:41:30For dessert, we've got a panna cotta, rich vanilla,
0:41:30 > 0:41:34served with raspberries and grappa.
0:41:34 > 0:41:37It's sharp, it's hot, it's soothing, but it's delicious
0:41:37 > 0:41:40with things like raspberries and cream.
0:41:40 > 0:41:43Charley's given himself a huge amount of work to do.
0:41:43 > 0:41:46If he doesn't get it all done, I may forgive him for his ambition.
0:41:50 > 0:41:55Charley, I haven't, as yet, seen you so serious and so focused.
0:41:55 > 0:41:58- What's going on?- I'm trying to push the boundaries a little bit, for me.
0:41:58 > 0:42:01Why push yourself so hard?
0:42:01 > 0:42:04I think in order to try and have a chance to
0:42:04 > 0:42:08stay in, you know, I think you've got to try and push it a little bit.
0:42:08 > 0:42:10And, with a bit of luck, it'll be...
0:42:10 > 0:42:11How long have we got, anyway?
0:42:11 > 0:42:15You've got half an hour. To the wire.
0:42:15 > 0:42:19- That's fine!- Charley, I'm really chuffed you're pushing yourself
0:42:19 > 0:42:20as long as you get it done.
0:42:20 > 0:42:22Yeah, it'll be done. No problem!
0:42:25 > 0:42:28I don't think anybody likes pressure, really.
0:42:28 > 0:42:30But that adrenaline rush I like.
0:42:30 > 0:42:34I love that adrenaline rush. I'm always looking for the rush.
0:42:36 > 0:42:37OK.
0:42:37 > 0:42:40You've got 20 minutes left.
0:42:42 > 0:42:44Tina, for her menu,
0:42:44 > 0:42:47we've got a lovely fillet of beef seared on the outside,
0:42:47 > 0:42:50served with a raw vegetable salad of cucumber
0:42:50 > 0:42:53and coriander with loads and loads of spring onions.
0:42:54 > 0:42:58As long as it's not all too dry and the beef's not overcooked
0:42:58 > 0:43:01and the spring onions are not too overpowering.
0:43:01 > 0:43:03It's all about balance.
0:43:08 > 0:43:10The thing is right now, though, with Tina,
0:43:10 > 0:43:13by cutting up some vegetables and sealing a piece of beef, and
0:43:13 > 0:43:15deep frying a banana...
0:43:18 > 0:43:19..is it showing us enough skill?
0:43:21 > 0:43:24Going out to the professional kitchen really helped me.
0:43:24 > 0:43:25I'm learning so much,
0:43:25 > 0:43:29and I think I'm going to have a new-found love of cooking
0:43:29 > 0:43:31- after this.- Great!
0:43:31 > 0:43:33I'm just going to see. I need to let it rest,
0:43:33 > 0:43:35but I just want to see if I need to cook it a bit more.
0:43:35 > 0:43:38How does that look to you?
0:43:40 > 0:43:41Oh! Erm...
0:43:42 > 0:43:43What do you think?
0:43:43 > 0:43:46I can't tell you at this stage, I'm afraid.
0:43:46 > 0:43:48I'm going to wish you luck with this. All right.
0:43:48 > 0:43:50- Concentrate.- Yes. - Believe in yourself.
0:43:53 > 0:43:56If you had asked me a week ago, I would have probably said
0:43:56 > 0:44:00I would be lucky to get through the first task, but now that's behind me,
0:44:00 > 0:44:02and I've worked in a professional kitchen,
0:44:02 > 0:44:05I really want to get through this round.
0:44:09 > 0:44:12You've got four minutes. Four minutes.
0:44:20 > 0:44:23Final 60 seconds. You got one minute left.
0:44:29 > 0:44:31That's it. Your time's up.
0:44:34 > 0:44:35Wow.
0:44:43 > 0:44:46- Jason, could you bring your dishes up, please, sir?- Yes, sir.
0:45:00 > 0:45:05Jason's main course is roasted cod served with a salsa verde,
0:45:05 > 0:45:08zucchini fritters, and lemon rice.
0:45:09 > 0:45:12- I don't think the presentation's still right.- No.
0:45:12 > 0:45:15- I think you're trying to chuck too much on a plate, still.- Yes.
0:45:23 > 0:45:27That fish is as flaky and as delicately cooked as you like.
0:45:28 > 0:45:32The salsa verde is strong with garlic and herbs.
0:45:32 > 0:45:35It really packs a punch and the sweetness going through that
0:45:35 > 0:45:37courgette fritter is lovely.
0:45:38 > 0:45:41I don't know what the rice is doing on there, mate.
0:45:42 > 0:45:45I agree with Gregg. I think what you have got to do, Jason,
0:45:45 > 0:45:47is you've got to write yourself your dish up,
0:45:47 > 0:45:49and I think you've got to look at it and take one component away.
0:45:49 > 0:45:51- Just make sure it's the right component.- Yes.
0:45:53 > 0:45:57For dessert, Jason has made lavender poached peaches with
0:45:57 > 0:46:01blackberries, creme fraiche, and a lavender and peach syrup.
0:46:01 > 0:46:03I don't like all this lavender on here.
0:46:03 > 0:46:05- Right.- I don't want to eat that lavender.- No.
0:46:05 > 0:46:07Let's just take that away.
0:46:07 > 0:46:10Let's take this away. Let's get rid of that.
0:46:10 > 0:46:13I actually think
0:46:13 > 0:46:15- that's a really pretty thing.- Yeah.
0:46:22 > 0:46:25I don't know what has happened to you, Jason,
0:46:25 > 0:46:27but from round one to here...
0:46:27 > 0:46:29I love your peaches
0:46:29 > 0:46:32and blackberries together. I think with all the vanilla running through
0:46:32 > 0:46:36your syrup, and loads of sweetness, it's a wonderful, wonderful thing.
0:46:36 > 0:46:40- That is delicious.- Thank you. - Tastes really, really good.
0:46:40 > 0:46:42- Really good.- Chuffed.
0:46:44 > 0:46:47I'm feeling pretty good. They were very nice about my food, but
0:46:47 > 0:46:52both of them said get rid of an element. Less is more.
0:47:05 > 0:47:08Kiki has cooked noodles with bok choy,
0:47:08 > 0:47:11and topped it with ginger and chilli prawns.
0:47:18 > 0:47:21The concept, Kiki, is wonderful.
0:47:21 > 0:47:24Ginger and spring onions, and coriander,
0:47:24 > 0:47:28and chilli, with the sticky sauce around the outside of the prawns.
0:47:28 > 0:47:30It's a lovely, lovely thing.
0:47:30 > 0:47:33But the noodles haven't got any sauce on them at all.
0:47:33 > 0:47:36Those noodles need to be sticky with sauce.
0:47:36 > 0:47:39Or, as he says, sawrce.
0:47:39 > 0:47:42You've made everything else taste lovely.
0:47:42 > 0:47:44The noodles are slightly bland.
0:47:46 > 0:47:48Kiki's dessert is a filo apple strudel,
0:47:48 > 0:47:51which she's serving with vanilla mascarpone.
0:47:59 > 0:48:01There are mistakes here.
0:48:01 > 0:48:03Apples need to be softer.
0:48:03 > 0:48:07Pastry needs to be cooked more, crispier.
0:48:07 > 0:48:09I don't believe the vanilla and the mascarpone work
0:48:09 > 0:48:12as well as vanilla with cream, because mascarpone is sour
0:48:12 > 0:48:15so it's actually masking the vanilla.
0:48:15 > 0:48:19I quite like your vanilla, sour mascarpone mix,
0:48:19 > 0:48:22because I like sharp flavours. But I agree with Gregg that
0:48:22 > 0:48:25the vanilla's getting a little bit lost.
0:48:25 > 0:48:26It's nice,
0:48:26 > 0:48:29- but there's, you know, there's a few faults in there.- OK.
0:48:31 > 0:48:33Slightly disappointed.
0:48:33 > 0:48:36But hopefully I did enough. We'll have to see.
0:48:42 > 0:48:43Gentlemen.
0:48:47 > 0:48:50For his main course, Biggins has made a red wine
0:48:50 > 0:48:54and pea risotto with Parmesan and a balsamic rocket salad.
0:49:06 > 0:49:08Now, that I really like.
0:49:10 > 0:49:13It's got that depth and fruitiness from the wine
0:49:13 > 0:49:17and salty tang of Parmesan cheese and the little sweet notes of pea.
0:49:17 > 0:49:19- It's very good.- Thank you.- However,
0:49:19 > 0:49:22I would want you to do more than this.
0:49:22 > 0:49:25I tell you what. That, with some sliced bone marrow,
0:49:25 > 0:49:28and a few truffles across the top and I'd be in heaven,
0:49:28 > 0:49:30- thanks very much, and that's where you can go to next.- Yeah.
0:49:33 > 0:49:36Biggins' dessert is baked white peaches with crushed
0:49:36 > 0:49:41Amaretti biscuits, served with peach syrup and mascarpone.
0:49:53 > 0:49:55It's delicious.
0:49:55 > 0:49:59You've got a soft peach, you've got crunchy biscuit top, it starts
0:49:59 > 0:50:03off juicy, and it finishes with that wonderful Amaretto.
0:50:03 > 0:50:04Thank you.
0:50:04 > 0:50:08Again, I think it's about ambition, I think, you know, crushing up
0:50:08 > 0:50:10some biscuits and putting them in a peach is a lovely,
0:50:10 > 0:50:12lovely thing. I would now like to see
0:50:12 > 0:50:15something which shows me a bit of skill.
0:50:15 > 0:50:16Right. Great, I understand.
0:50:18 > 0:50:21It was good, and I've taken on board what they said so,
0:50:21 > 0:50:24if I do go through, I will try and do more.
0:50:30 > 0:50:31There you go.
0:50:38 > 0:50:42Charley's fillet of beef is served with a cauliflower puree
0:50:42 > 0:50:45and a potato and sweet potato mash,
0:50:45 > 0:50:49caramelised onions, curly kale, and gravy.
0:51:00 > 0:51:05There's aspects of this plate that really make me stand up and smile.
0:51:05 > 0:51:08Your cauliflower puree with that roasted cauliflower and star anise,
0:51:08 > 0:51:11I was actually scared of, but it's delicious.
0:51:11 > 0:51:13It's really woody, and it's fragrant,
0:51:13 > 0:51:15and it's got that undertone of aniseed.
0:51:16 > 0:51:18Your beef is cooked beautifully.
0:51:18 > 0:51:21Crispy and crusty on the outside, going right into this
0:51:21 > 0:51:25sort of bull's-eye of rare in the middle, which is just wonderful.
0:51:25 > 0:51:31My only concern right now is the sweet potato and potato gloop.
0:51:32 > 0:51:35That texture is unpleasant.
0:51:37 > 0:51:40There is so much to admire on this plate.
0:51:42 > 0:51:47An amazing, shiny sauce that's sweet and strong.
0:51:47 > 0:51:49Charley, I'm really impressed.
0:51:51 > 0:51:55For dessert, Charley has made a vanilla panna cotta with
0:51:55 > 0:51:57grappa and a raspberry coulis.
0:52:05 > 0:52:10I have but one criticism of your beautifully made, wonderfully
0:52:10 > 0:52:18set, rich, creamy, vanilla-flavoured, raspberry-embellished dessert.
0:52:18 > 0:52:19- Where's the grappa?- I agree.
0:52:19 > 0:52:22It kind of... Yeah, I don't know.
0:52:22 > 0:52:26It was there earlier when it was warm. I'm gutted, actually.
0:52:26 > 0:52:28All I can do is apologise for the grappa not being there.
0:52:28 > 0:52:30I really, really am sorry.
0:52:30 > 0:52:33The grappa would have given it a really nice, I think, bitter heat.
0:52:33 > 0:52:35But that in no way detracts
0:52:35 > 0:52:37from a very, very well-made panna cotta.
0:52:41 > 0:52:43I think, overall, I'm pleased.
0:52:43 > 0:52:46I think with what I did, I think I pushed myself a little bit,
0:52:46 > 0:52:49I think there was a lot to do. I'm gutted about the grappa.
0:52:51 > 0:52:53But what can you do? At least they liked it.
0:53:07 > 0:53:10Tina's dish is a seared beef fillet,
0:53:10 > 0:53:13served with an Asian salad of cucumber, spring onions,
0:53:13 > 0:53:16and coriander, with a side of fragrant rice.
0:53:24 > 0:53:27I really like the frostier flavours.
0:53:27 > 0:53:32That really dark, charred, bitter outside of that piece of beef,
0:53:32 > 0:53:37with the sweet sauce, chilli hot, fragrant with all those herbs.
0:53:37 > 0:53:42You've got an issue because your beef is overcooked and it's going dry.
0:53:42 > 0:53:44You had that really rare.
0:53:44 > 0:53:47You asked me what I thought of it, I said I can't tell you
0:53:47 > 0:53:51- at this stage...- So I took a chance. - ..and you cooked it some more.
0:53:52 > 0:53:56For dessert, Tina has cooked banana fritters with cinnamon
0:53:56 > 0:53:58and served them with maple syrup.
0:53:59 > 0:54:03As much as I like it, I'll tell you my issue already.
0:54:03 > 0:54:04Ambition.
0:54:04 > 0:54:06- Yeah. - I've got a bit of deep-fried banana.
0:54:06 > 0:54:08Yeah.
0:54:15 > 0:54:17Crispy batter on a well-cooked banana,
0:54:17 > 0:54:19with lots and lots of cinnamon and that smoky sweetness
0:54:19 > 0:54:22that comes from maple syrup, which I really like.
0:54:22 > 0:54:23I feel it could be sweeter.
0:54:23 > 0:54:26I think there should be cinnamon and sugar mixed together,
0:54:26 > 0:54:30and the whole thing should be rolled together like you would a doughnut.
0:54:30 > 0:54:32I'm more than satisfied with it.
0:54:32 > 0:54:35I can't get into raptures about a banana fritter. I can't.
0:54:35 > 0:54:38Do you think we could be a little bit more ambitious, Tina?
0:54:39 > 0:54:41I'll try harder.
0:54:43 > 0:54:47If I go today, I'm delighted that I will take a huge amount home with me.
0:54:47 > 0:54:49Huge.
0:54:49 > 0:54:52I might even get myself my own apron.
0:54:55 > 0:54:57Thank you very much indeed.
0:54:57 > 0:55:00I have to tell you, great standard amongst you five.
0:55:02 > 0:55:05We now have to work out who stays and who goes.
0:55:08 > 0:55:10Thanks very much indeed. Great food.
0:55:21 > 0:55:24I'm very impressed with the standard.
0:55:24 > 0:55:27It's obvious to me they're all stepping up their game.
0:55:27 > 0:55:29And if that's the difference in a couple of days,
0:55:29 > 0:55:32imagine what could happen if they go further in the competition.
0:55:32 > 0:55:36Yeah, but they can't all go further in the competition.
0:55:36 > 0:55:38Biggins' food today, that risotto, rich with red wine,
0:55:38 > 0:55:40was absolutely delicious.
0:55:40 > 0:55:43We'll give a nod in to Biggins.
0:55:43 > 0:55:48Charley I think showed an incredible amount of ambition,
0:55:48 > 0:55:50skill and workload.
0:55:50 > 0:55:52I'm impressed with Charlie.
0:55:52 > 0:55:55I think what he can do, if you push him, is going
0:55:55 > 0:55:56to be quite incredible.
0:55:56 > 0:55:59I'm really pleased for Jason.
0:55:59 > 0:56:04Because his food was unrecognisable from the last time he cooked for us.
0:56:04 > 0:56:07Well, I tell you what, as I see it right now, I think
0:56:07 > 0:56:08all the boys are in.
0:56:08 > 0:56:12We have an issue with Kiki because of her mistakes,
0:56:12 > 0:56:16and we have an issue with Tina because her food was not that
0:56:16 > 0:56:18ambitious and a couple of mistakes as well.
0:56:21 > 0:56:23I feel I could learn so much more.
0:56:25 > 0:56:28And I would like to go a little bit further.
0:56:29 > 0:56:33It's impossible to know whether I've done enough to go through.
0:56:33 > 0:56:35We're just going to have to wait and see.
0:56:45 > 0:56:46You've cooked really well.
0:56:48 > 0:56:51But that has made our judging decision extremely difficult.
0:56:53 > 0:56:54We've made our decision.
0:56:56 > 0:56:59The celebrity that will be leaving us...
0:57:06 > 0:57:08..is Kiki.
0:57:08 > 0:57:10Thank you very much, Kiki.
0:57:10 > 0:57:13CHARLEY: Very pleased to make your acquaintance.
0:57:13 > 0:57:14It's been a joy.
0:57:16 > 0:57:18JOHN: Thank you so much, Kiki.
0:57:22 > 0:57:26I feel OK about it, actually. I shall continue cooking.
0:57:26 > 0:57:28I shall become a good cook.
0:57:28 > 0:57:32And I shall never be afraid of a recipe again.
0:57:32 > 0:57:33Well done, guys.
0:57:33 > 0:57:37I'm impressed. I'm really, really impressed with all four of you.
0:57:37 > 0:57:39CHARLEY: Well done.
0:57:40 > 0:57:43Secretly I'm really pleased I'm still here!
0:57:43 > 0:57:46I'm just going to chuck myself into whatever comes next,
0:57:46 > 0:57:48and just make sure that Jason goes out before me.
0:57:48 > 0:57:50You've got to beat your mate first
0:57:50 > 0:57:53and then tackle anything else.
0:57:57 > 0:58:00Next time, the adventure continues...
0:58:03 > 0:58:05Oh, right! It's coming.
0:58:05 > 0:58:06Are you going to stand there watching me
0:58:06 > 0:58:08- all the way through this?- Oh, yeah.
0:58:10 > 0:58:12You've got 15 minutes left.
0:58:13 > 0:58:16I think I'll just panic!
0:58:16 > 0:58:18I can't see! Take my glasses off.