Episode 7 Celebrity MasterChef

Brand-new celebs in this kitchen.

We are about to find out whether they can cook.

I came all the way from Los Angeles.

How more serious can you be?

Some of them think they can cook. Some of them know they can't cook.

Some of them are just delusional!

I'm a softy, but I'm strong.

All we want is just a little bit of promise, a glimmer of hope.

I envisage this competition being tough.

You can act, you can sing, but can you cook?

These five celebrities are taking on the challenge to become the next

MasterChef champion. But at the end of today,

only the best cooks will make it through.

I love cooking. It's all I do.

But I'd certainly like to learn more

so hopefully there's nothing to lose.

I'm feeling very nervous and excited.

Two good emotions, I think.

I'm shaking, I feel a bit sick,

and I think I'd rather be anywhere else than right here!

But I'm going to give it a go.

If I'm honest, I've always had

a little bit of a fear of cooking.

A little nervous, you know, with the anticipation of not really

knowing what to expect, so we'll see what happens.

Enjoy yourselves! I really love you all.

I want to see a talent today.

I want to see an emerging talent amongst our five.

Welcome to the MasterChef kitchen.

This is a chance for you to show us and everybody else watching

what you know about the culinary arts.

This is the mystery box.

You have, in that box,

all the ingredients you need to make, for Gregg and I,

fish and chips.

We want your interpretation.

Ladies and gentlemen, you have 50 minutes.

Let's cook.

The contestants have been given a selection of fish and seafood

including salmon, John Dory, crab and prawns.

They also have a choice of potato, sweet potato, samphire,

avocado, cherry tomatoes and a basic larder.

Feeling a little blank at the moment.

This is an exciting part of the competition,

their chance to show us what they know about food.

I don't mind which seafood they choose,

as long as they know how to cook it properly

and make us a decent chip.

I don't know. I've never cooked chips before.

Adventurer Charley Boorman spends most of his time on the road.

I'm sometimes away for three and a half, four months

at a time and one of the things I love doing

when I get back is to reunite yourself with friends.

And so the best way to do that is to have dinner parties

and Sunday lunches. I love Sunday lunches.

Charley's got his chips on the way, he's parboiled potatoes

and sweet potatoes, before he's deep-frying them.

Mmm... Not a bad way of doing it. I just hope they don't overcook.

And then he's made a little roux and a little parsley sauce.

I'm not quite sure if he thinks he's making a fish pie

or if he's making fish and chips.

Charley, how do you feel about the competition?

All of us want to get through the first round,

and then after that, just beating Jason would be good,

because Jason and I go back a very long way.

His dad and my dad made a movie together.

My father made his dad wear nappies in a film called Zardoz.

Check it out. It was one of those very '70s kind of movies.

-How much time have we got left, Jez?

-I don't know.

How much time we got left?

You've had ten minutes. You making us a rosti, are you?

Yes.

Actor Jason Connery's love of cooking

comes from his Australian mother.

Jason's style is fairly confused.

We've got a rosti, which is classic Swiss,

we have sweet potato chips, which I would say is probably Caribbean, and

then we're serving it with an Asian-style marinade

and soy sauce salmon.

The interpretation of fish and chips is quite an unusual one.

I have a tendency to try new things, throw things together,

hope that they work, on occasion, they don't,

and that can be obviously quite embarrassing.

-Jason.

-Yes?

-You like making a mess.

Yes, I learned that from my mum.

My mum could actually go into a kitchen

and use every single utensil, and I had no idea what

she used or why, but she managed to use every one.

-What about the competition between you and your mate behind?

-Well.

You see, we have known each other a long time. I have to beat him

and then I can walk free a happy man.

You've had 20 minutes. 30 left.

Singer Kiki Dee likes to cook simple and healthy food.

Her signature dish is salmon and pasta, which she

used to cook for her musicians when she was touring.

Well, I've got experience as a performer.

I think there will be some moments when I think, "What am I doing here?"

But, you know, it's interesting when your back is against the wall,

how you have to gather yourself and get on with it, really.

I'll get on with it.

Kiki, we've got half an hour to go. Are you finished?

Yeah, I think I probably am. I don't think I need a sauce.

You did everything in 20 minutes?

Yeah. I mean, I think it's because I saw things I knew,

so I thought, "I'll just keep it simple", you know.

What have you done?

Well, I've just basically cooked some salmon, and I've never

deep-fried chips before, and just baked some tomatoes.

-That's all I've done, really.

-I don't mind that.

I honestly don't mind that. I just wonder why you raced at such a pace.

-I think it's just, you know, the unknown.

-Right, OK. Don't worry.

I sort of steamed in. You know what, it's what it is. Isn't it, Gregg?

Kiki is the fastest cook I've ever seen,

ever on the history of MasterChef.

My big worry is that when was the last time you had really rich

salmon served with chips?

There's a reason why.

You go to a fish and chip shop, and you don't see the words

up on the board, salmon and chips,

because it doesn't work.

-Chris, what fish is that?

-It's sort of like a cod. Yeah.

Holby City actor Tina Hobley is also a mum of three.

My children. I think they would think I'm mad, doing this,

and I'm here to show them otherwise, that Mummy is up for a challenge,

and I think it's going to be a big challenge.

Maybe I should just run a marathon or something, rather than this. Oh, God!

Tina, I hope you don't mind me saying, you look a little nervous?

Yeah, I am.

Tell me why.

Well, I'm not a cook. I love the idea of cooking

and I love eating,

but I'm not very confident in the kitchen.

My husband is a great cook

-so he does it all.

-How are you feeling right now?

I mean, are you right out of your comfort zone here?

-I think I can do fish and chips.

-I think you'll be all right.

-OK.

-And I want to see you challenge the old man in the kitchen.

Exactly. Me too.

Tina started off all nervous, and now she seems to be well on her way.

She's pan-fried the John Dory but left the skin on,

which could be a bit rubbery, but she has battered some prawns.

We've got some battered prawns, which are delicious things.

Yay!

Actor Christopher Biggins' love of cooking

comes from his great-aunt Vi.

I have thrown many dinner parties over the years.

A lot of work, there, and as my friend Joan Collins says,

you know, it's best to have three or four dinner parties in a row,

because you save on flowers.

Very true.

Nice to see Biggins making some mayonnaise.

That mayonnaise needs to be lovely and thick and creamy,

that fish needs to be crisp on the outside

and still soft on the inside and really well seasoned,

and those chips need to be fluffy on the inside and crisp on the outside.

Yes? What do you want?

Well, I'll tell you. You do look very, very comfortable in a kitchen.

I quite like being in kitchens, they're good.

When we moved into our house 30 years ago, we put in a kitchen

which cost a fortune, but it's still perfect today. It's great.

Your mum and dad let you use the kitchen, 30 years ago, did they?

No, I was on my own 30 years ago! You are a sweet boy. Honestly.

-What do you want, money?

-What are you hoping for, from the contest?

Well, I might learn a few things.

See how, you know, good I am in this particular field.

And we'll see how we go.

With her extra minutes, Kiki's decided to make a sauce.

It's all gone wrong.

So far, she's washed out the pan four times

and I have no idea what's going on.

You've got five minutes left.

I'm ready.

Right. Time's up. Stop.

That looks pretty good.

Kiki's fish and chip dish is pan-fried salmon with chips,

baked tomatoes, and served with a white herb sauce.

-We gave you 50 minutes. You finished in 20.

-I know.

But then you went on to make a herb sauce,

and actually, that's not a bad-looking plate of food at all.

OK.

What do you think of the sauce?

-It's a bit gluey, this, Kiki.

-Yes.

I tell you what I do like,

though, is I like the lovely dill wrapped around the tomatoes.

I think that's lovely with the chips,

but I still believe that chips and salmon don't belong together.

Because salmon's oily, and chips are also oily.

I think it's not a bad attempt for the first round of MasterChef.

The fact you did it in around about 35 seconds is extraordinary.

I love the way you cooked that salmon.

I would have said, if I didn't know, that salmon was cooked by a chef.

-I think that's absolutely beautiful.

-Blimey.

-Your chips need more cooking.

-OK.

They're a little bit firm on the outside.

Listen, if you can just calm down a little bit, you'll be fine.

-Thank you.

-Thanks, Kiki.

Relieved!

To cook in MasterChef is much more terrifying than going on stage

to sing.

Jason's take on fish and chips is salmon marinated in ginger

and garlic, with prawns, a potato crab cake,

roasted sweet potato, and avocado salad with mint sauce.

Right.

Where do you start?

-Chip.

-Yes.

Bit sad.

Sad as a chip. I like...

No, I think they're nice. I think they're nice.

It's the black bits around the edge which I sort of find a bit...

-I like that, as well.

-Yeah, I know you do.

I can taste the garlic around the outside of your prawns,

which are nicely cooked,

and I can taste a little bit of garlic on the outside of your salmon.

The avocado fans, well,

they're very delicious with the prawns, absolutely.

As far as fish and chips go, it's an interpretation, that's for sure.

I don't like your crab cake.

-It's a little bit greasy, it's a little bit burnt.

-Yep.

However, you can most certainly cook a piece of salmon

and you can cook a prawn.

That, I like.

Please. If you can cook like this, you can make one complete dish.

-Right.

-Not little bits of 12 of them.

Mm-hm.

-Jason, here's my advice to you. Stick with a plan.

-Yes.

I need to calm down a little bit, because my dish was

multifaceted, and I kind of changed my mind in the middle.

So I feel relieved, you know, to have started,

and to have got to the end of the first round.

Christopher Biggins has pan-fried John Dory

and served it with chips and a caper mayonnaise.

Not perfect. But at this stage, I'm impressed. I'm impressed.

Your chips are crispy on the

outside, they're fluffy in the middle.

Your John Dory's cooked nicely. I would have cooked it a little less.

But you have a nice citrus and caper tang to your mayonnaise.

I'd have it a little thicker.

Yeah.

Not perfect, but I tell you what, a very,

very good start in what is usually a nervy round.

You had the sense, Biggins, to take the skin off the fish

and cut it into two pieces,

and I like the flour coating on the outside with the seasoning.

-It's good.

-Thank you.

-Good start.

-Very good, thank you very much.

I'm feeling brilliant. I really am. Come on, bring it on!

Tina has served pan-fried John Dory in a butter and caper sauce,

with potatoes and sweet potatoes roasted with onions and chilli,

and battered prawns.

I think you would've been better off to fry your chips,

rather than putting them in the oven.

And those little bits of onion are starting to burn

and go bitter, although they're tasty.

Because you've cooked your fish with the skin on,

all the sauce is left on the skin. You can't eat the skin.

I love your prawns. They're in batter, they're lovely,

they're crispy. They're good.

I think you're attempting things which are slightly

above your skill set.

Go back a step, and do fish and chips.

Prawns in batter. The prawns are cooked, and they're sweet.

I like the butter and caper sauce you've got on the John Dory.

-However, you've overcooked the John Dory.

-Mmm.

I don't know yet

that you've got the skill to carry through your ideas, but a good

palate is important, and I believe you've got a good palate.

I feel quietly pleased that's over.

And I'm going to listen to what they said, take note of that,

keep everything simple, and see how we get on in the next task.

Charley's version of fish and chips is pan-fried John Dory and prawns

with potato and sweet potato chips, baked tomatoes,

and served with a parsley sauce.

Got my fingers crossed in my pockets!

I love the way you cooked the fish.

That piece of John Dory, I really like. It's lovely and soft.

Your prawns, the same. I don't mind your chips.

I think you could afford to leave them in the fryer a bit longer

so they go a little bit more crispy on the outside.

For me, I reckon you could probably pull back on the seasoning

just a touch, Charley.

It's becoming a little bit more the taste of the sea than it needs to be.

I think this is a decent start.

You've shown a really nice touch in the way you've cooked that

fish and the way you've made that sauce.

It deserves to look a bit better than this.

But you may well have a cook's touch here, Charley.

Just beginner's luck, I think.

I think it was an OK start.

Maybe they were just being nice to us, you know,

just to lull us into a false sense of security,

and then they'll just hit us tomorrow with something massive.

You were a little bit nervy when you came in,

but I believe we may have some cooks here!

Thanks very much indeed. Off you go.

-Oh, boy. Well done for the first day, guys.

-Yeah. Well done, everybody.

I think we were all really nervous.

We had varying degrees of cooked fish, but no disasters.

One or two of them were a little bit overambitious,

and a little bit over adventurous.

And one or two of them were a little bit safe.

For them, next, it's the professional kitchen.

They're going to have to work really, really hard.

It's day two,

and the five celebrities have been split into two groups

and are on their way to their first experience

of a professional kitchen.

I feel I look the part, if nothing else.

I'm excited about today.

-You know, we've got a good group here.

-Thanks, Jason.

That really means a lot to me.

Singer Kiki, actor Jason,

and adventurer Charley will be cooking at Lanes Of London

in Mayfair, specialising in contemporary Asian cuisine.

Service will be run by executive head chef Anshu Anghotra.

Good morning, guys. We have a very busy afternoon ahead of us.

I understand that you're not professional chefs, but it needs

to be absolutely spot on,

each and every plate that leaves this kitchen.

Please follow me.

Take the pork. It's very important that the pan is nice and hot.

-For browning it up?

-Yes.

During service, Jason will be in charge of the Roi Du Du salad,

a balance of 20 different ingredients. Including pork...

-That's the kind of colour you want.

-You like it that burnt?

-Yes.

..prawns, green papaya, and a spicy lime fish sauce.

You get a nice height, nice presentation.

And voila, there you go.

-Fantastic.

-That's your Roi Du Du.

Do you think you can do that?

-I will give it my best shot. I believe I can, yes.

-Wonderful.

So, Kiki, today you will be cooking a very famous North Indian dish

called butter chicken.

This particular recipe is my dad's recipe

so it's very close to my heart.

So, we cook the chicken halfway through in the oven,

and then we add the chicken to the sauce.

It's very important to cook the chicken

all the way through.

-Yeah, absolutely.

-OK?

Touch of cream

to add a bit of richness.

Tiny bit of chopped coriander.

These are cumin rice.

And then paranthas, they're like Indian flatbread.

And there you go.

The things to remember in this dish are the balance of flavours

and you'll be cooking chicken from raw, so you need to

make sure it's fully cooked, and not overcooked at the same time.

It needs to be nice and succulent.

Start out by dropping the samosas in into the fryer.

They will literally take three to four minutes.

Charley will be responsible for the samosa chat...

-You see it's nice and golden brown?

-Yeah.

-That's perfectly ready.

..a dish consisting of chickpea curry, vegetable samosas...

Try and give a little bit of height.

..yoghurt...

-Don't be shy.

-Don't be shy, yeah.

..mint chutney, tamarind sauce, and topped with pomegranate seeds.

Can we just throw a few more ingredients in there

to make it a little harder?

-Yes, there's coriander there as well, actually.

-Oh, yeah?

Great!

And voila. There you go.

There you go.

-Are you happy with this?

-I have to be.

-Yeah, you don't really have a choice.

-Not really.

Secretly, I hope all the others struggle

and that mine is easy,

but other than that, not wanting to be competitive or anything like that.

But I hope they fail!

Down the road in London's Belgravia

actors Christopher Biggins and Tina are at Pont Street,

which specialises in British cuisine with a Mediterranean influence.

Running the pass is executive chef Sophie Michell.

I'm obviously an angel during service

unless people really mess me around and mess things up,

because this is my first big restaurant in London,

and celebrities or not, I'm not about to let them

mess that up for me.

Biggins is responsible for the crab and pea ravioli,

served with a pea and lobster butter.

-I don't want any overcooked pasta, because it's disgusting.

-No, no.

I don't want any broken raviolis, I want the sauce to be right.

You want to pop it back on the stove and continue cooking it for a bit.

So, I want to see it bubbling again.

Put it there.

Mmm, gorgeous!

It's got to be looking pretty much like that every time.

You'll probably do about 30 portions of it.

OK.

-Good luck.

-Thank you very much.

The key is to get the components ready at the same time

and all cooked perfectly.

Tina is in charge of halibut served with clams,

-wild garlic gnocchi, and morel mushrooms.

-In the pan...

Now the halibut is ready to turn over.

And you can see you've got a really beautiful golden

caramelisation on it.

You don't want to overcook halibut, you don't want to overcook any

fish, and that is your biggest problem with this dish.

It really is kind of spring on a plate, it's got to have that natural,

kind of, like it's just been thrown together by nature look, basically.

Don't worry, it will look like it's just been thrown together.

Yeah, not that much.

Not too organic in that process.

This is my kind of dish. This is something I would definitely order,

so I'm going to look forward to attempting to cook it.

Across town in Mayfair, lunch service is about to begin.

-Good luck, Jason.

-OK.

-Good luck, guys.

-We have our first orders in. All right.

One Roi Du Du, one kafta meshwi. Second wave: samosa chat, duck hash.

Third wave: butter chicken and macaroni cheese.

-Away!

-Yes, Chef.

Jason's first off the mark with his pork starter.

Jason, your pan needs to be nice and hot before you put the pork

in so get that out of the way.

-Throw it away, and start fresh, please. Yeah?

-Yes, Chef.

Meanwhile Charley and Kiki's dishes are main courses and they must wait

until the diners are ready.

Don't put the chicken in the oven yet!

The first wave hasn't gone out.

-Can you take that out and throw it in the bin, please?

-Sorry, Chef.

-You're saying sorry, but you're wasting my chicken.

-I know.

How long for Roi Du Du?

Four minutes, Chef.

Yeah. That's nicely cooked, yeah? Take it out, take it out.

-Come on, Jason, hurry up please.

-Yes, Chef.

-That's a bit too much.

It looks awful, can you please re-plate it?

Yes, Chef.

That's very nice. A little bit more clean presentation next

-time, OK?

-Yes, Chef.

-OK.

-Thank you, Chef.

As Jason finishes another lot of starters...

It's too much mess. Can you sort it out a little bit? Look at this.

It's coming out of the plate. It needs to be inside the plate.

That's the street look.

..it's finally time for the main courses.

Table number 25 away on second wave. One samosa chat, one duck hash, away!

-Yes, Chef.

-Yes, Chef. One Samosa!

-Can I have one samosa chat?

-Yes, sir... Chief, Boss... Damn.

-My name is Chef!

-Chef! Yes, Chef.

I'm shaking.

There you go, Chef. One Samosa.

That's not coriander, that's bloody rocket! Take it back.

-That's what you gave me, Chef.

-I didn't give you this. Don't blame

-me.

-Who gave me that? Coriander's on the other side.

One samosa chat. How long?

Yes, yes, Chef. Coriander, Sir. Is that OK?

-That's OK. Not good, but it's OK.

-OK.

Service, pick up, please.

-Three butter chicken, away, now!

-Yes, Chef.

-Kiki?

-Yes, sir.

-I can hear everybody else apart from you in the kitchen.

OK. I'll be louder.

How long for three butter chicken?

Three will be ten minutes.

-Two minutes?

-Do I have to do them all separately?

-No, I want three together.

-I've been doing them separately.

-Sorry, Chef.

-I want three butter chicken together now, please.

-It's away, let's go.

-OK.

-Kiki!

-Yes?

Take out the chicken from the oven, please!

Hurry up, please.

-You are delaying the whole service.

-OK.

Come on, you need to hurry up. You have to be quicker than that.

Come on, garnish the chicken, Kiki, come on, quickly, please!

All right, service, pick up, please.

Kiki you have to be a little bit quicker than that, huh?

In Belgravia, lunch service is in full swing.

One halibut, one ravioli.

-ALL: Yes, Chef!

-Thank you.

Guys, the gas has gone out.

Hey, Marta, can we get maintenance in the kitchen, please?

Thank you.

Well, let's call it a day!

Basically, we're in a hotel,

and it's a highly sophisticated system, so someone in the hotel has

pressed a button which means my gas has gone off,

and it actually doesn't seem to be particularly fixable right now.

Things that should be boiling aren't boiling

and I need to put my ravioli into boiling water,

so, you know, it's a little stressful.

This flat top works regardless,

so you're going have to share that hot top together, guys.

You're going to have to have a lot of love for each other today.

We've got the love.

-One halibut, Chef.

-Excellent.

-So can I have a ravioli coming up?

-Yeah.

Now, the other side of things is you've got to make sure

that you're plating at the same time as Tina's plating,

because pasta goes cold really quickly.

So next time, next check, communicate with each other.

Right, OK.

I don't know if you've got the finite touch

just yet, Biggins, but we'll get there.

It's a little bit undercooked. Flash it back in the oven

-for a minute.

-Right.

Guys, what's happening with this gas? Anyone know?

It's still off.

-I'm going to have a whole restaurant full of people...

-I know.

..who can't eat any food in a minute.

Shall I go and sing to them?

Go.

Back at Lanes Of London, Kiki is inundated with a mass of orders.

Kiki, altogether, 11, 12 Butter Chickens altogether away, yeah?

-Coming up, Chef.

-12 butter chickens away altogether.

I need something now. Give me something!

Did you put this chicken in the oven?

-Yeah...

-This is raw.

-Oh, I'm getting confused. Sorry.

Throw it away, start fresh.

I'm getting confused.

Kiki has gone into total meltdown.

She's putting raw chicken into the sauce,

she is making all sorts of mistakes.

Sorry. I'm getting myself in a state.

The orders are waiting long, so

we will have to get somebody to step in to her section

and get her out of the mess, really.

-12 butter chicken away, please.

-Yes, Chef!

-I need two more samosa chats ASAP.

-ASAP, yes, Chef.

Where are my plates?

I need the samosa chat today, not tomorrow.

Yes, coming now, Chef.

It is really difficult to keep on top of the orders,

but it's kind of exciting in a kind of horrific way,

if that makes sense.

I'm quite enjoying it, but at the same time, it's just like...

You can't work in so much mess, can you clear up, please?

Yes, Boss. Chef!

-They don't like it when you say boss.

-Why have we burnt so many samosas?

Because I'm not very good, Chef.

I just want it to be perfect, Chef.

Two minutes for the next one.

-I don't have two minutes, I've got one.

-OK. One minute then.

Come on, samosas, cook!

I just want to make him happy, that's all.

-How long for the samosa chat?

-30 seconds.

Oh, my God. Come on, Charley!

30 seconds have finished. Can I have the samosa chat?

-It's really messy. Can you wipe your plates?

-Yes, Boss.

-I'm not a boss, I'm a chef.

-Chef, Chef! Sorry, Chef.

-Yeah, that's much better. That's very nice.

-OK. Thank you, Chef.

Thank you very much, yeah. How long for Roi Du Du?

One minute, Chef.

I think this might be my last order.

It is complete madness and one just tries to keep your head above water.

You want to get it right, for the chef and for yourself.

I've had a few issues. I'm a little bit messy

and sometimes I don't get the garnishing right,

so I'm going to work on that.

Royal Du Du coming to the posh chef!

Hopefully it's a perfect one.

Royal Du Du, Chef.

-That is absolutely perfect.

-Thank you, Chef.

-Thank you very much.

-Thank you.

-Well done, Jason.

Two butter chickens, one lamb cutlet. Away!

Kiki, these are your last two butter chickens,

can you make sure they're absolutely perfect?

I hope they are, Chef.

-Can you wipe it off on the side?

-Yes, Chef.

Your last butter chickens were very nice. Thank you very much.

-Thank you.

-Well done.

All right, guys. That's the end of service. Thank you very much.

-It was a pleasure working with you guys.

-Thank you very much, Chef.

That was brilliant. I can see why these guys like it.

-It's an adrenaline rush.

-Thank you very much. Thanks a lot.

-Everything becomes alive. It's good fun.

-Thank you very much.

You did well.

Butter chicken. You don't ever want to see another one again, I'm sure.

There's nightmare moments when you just want to be at home

and you're going, oh, I hope it's finished soon.

But then the joyous moments when you've done a good plate

kind of balances out, you know.

At Pont Street, Tina and Biggins are still cooking without gas.

OK, that's no good. You're going to have to do that again.

-No good?

-No. Get three ravioli in and new sauce on.

-Nice bit of halibut, Tina. Well done.

-Thank you, Chef.

Tina's actually doing very well.

She had a few problems with the fish to start with,

but now she's getting it good.

-Lovely, guys, these halibut ready to go?

-Yeah.

As soon as the clams are on there, go.

I'm loving it. This is very exciting.

I never thought I'd say that, but I'm loving it.

Chef, fantastic news! The gas is back.

Yay! Gas is back on, everybody. So no excuse for any dodgy cooking.

HE LAUGHS

Right. Mains away. Table 22. Halibut and ravioli.

I want them both on the pass at the same time.

So you guys need to coordinate between each other.

It's your final check, so I want it perfect.

That's gorgeous!

-You're only as good as your last meal, guys.

-The Last Supper!

-Am I dripping?

-A little bit.

Lovely halibut.

-Really beautiful halibut.

-What's the matter with the ravioli, then, Chef?

Nothing.

-Well done.

-Thank you very much, Chef.

All right, come on, checks out.

-Thank you so much.

-I get a sweaty kiss, OK.

Honestly, it was brilliant. Absolutely brilliant.

-Thank you so much.

-Such fun and

really interesting!

I loved that!

Can't believe it, but I actually really enjoyed the whole experience.

I'm hot, I'm exhausted, but it was fantastic fun.

My God! Well done.

Nice to see you back in the kitchen.

Good to see you back here in one piece.

This is the first time you get to cook your own food.

Your two courses. One hour and 15 minutes.

Ladies and gentlemen, at the end of this, one of you is going home.

Let's cook!

Lots of great smells in here.

Lots of activity, and lots of flavours from all around the world.

What's going to happen? Who knows?

I'm feeling nervous,

but in a way that I hope to channel in a positive way.

You know, I want to quell that into a sort of energy bubble.

Once you've done that, it's in the hands of John and Gregg.

Jason, what are your dishes today that are going to wow?

Well, I'm doing a roast cod with salsa verde, lemon rice,

and zucchini fritters.

And then I'm doing poached peach

with lavender and a blackberry sauce with creme fraiche.

That's pushing the boat out a little, wouldn't you say?

A little. I mean, I love it when it looks good and everything,

but for me it's really about the taste. And I'm hoping that

-this is...

-Can I say, I admire your look?

The way you had your hair done, and the glasses.

Well, you know, I thought perhaps if I emulated your look,

maybe you'd let me off a few indiscretions here.

I think it sounds great. A piece of roast cod...

a salsa verde...

and a zucchini fritter. The anomaly here is that lemon rice.

I don't know what the lemon rice is adding to the dish.

And I wonder that maybe it might dry the dish out too much.

Slippery little suckers, aren't they?

Jason's dessert sounds lovely.

A beautiful white peach poached all the way through, soft all the way

through the middle, flavoured with the smallest amounts of lavender,

not too overpowering, not smelling like your grandmother.

But actually tasting of the fragrance of France.

That's what I want, with some sharp creme fraiche.

I hope he pulls it off.

OK.

Hopefully I can show John and Gregg today that I've got good taste buds.

The approach today is to keep my timing right,

and relax and pretend I'm at home, and produce some great food.

Kiki, last time you were finished in 15 minutes. Is it different today?

I was on some kind of speed, wasn't I?

-Unbelievable.

-Do you think you're cooking is now changing

since you've been on here?

Well, I'm hoping that it will develop

because I've never been that confident, actually.

I've always been a recipe book girl.

So I'd like to be able to ad-lib

more in the future like I can when I sing.

Brilliant.

You've had 25 minutes.

You got 50 minutes left.

The good thing is, we're half an hour in and Kiki is still cooking.

We've got prawns with ginger...

bok choy, and noodles.

I want it to be big and fragrant and crispy prawns and soft noodles

and slippery and sauce and crunchy vegetables.

That is actually hard to get right.

Kiki is making apple strudel

and she's doing it with filo pastry, and the risk with filo pastry is

it's going to be undercooked underneath and dry on top.

Pressure is not in my vocabulary.

I just think you've got to keep calm and enjoy yourself and have fun.

-Biggins, you look more than at home here.

-It's good.

I think because we know what we're going to do.

Roughly we know what we're going to do. I tried it out last week

on my partner, and we had a great dinner,

so I'm feeling quite confident.

-I've never had a risotto with red wine.

-Really?

-Never.

Oh, it's great.

-At the moment, it looks to me like a bowl of pomegranates.

-Yes.

-I'm looking forward to trying something new.

-Good.

Biggins is doing for us a bowl of risotto. Just that,

a bowl of risotto, so it's got to pack a huge amount of flavour.

The rice has to be cooked where it's still starchy,

but you can bite all the way through,

and it needs to be rich with lots of cheese and lots of butter.

Biggins' dessert is poached peaches, cut in half,

filled with Amaretto biscuits.

I hope he lets those peaches cook long enough,

but not too long or they'll become peach soup.

That is that.

There's this massive contrast between Biggins and Charley.

Hoping I haven't overdone it today, really.

Charley's main course is fillet of beef, kale,

caramelised onions, sweet potato, normal potato,

cauliflower and aniseed.

And gravy.

That's a lot of things on one plate.

Whether they all belong together, I'm not quite sure.

For dessert, we've got a panna cotta, rich vanilla,

served with raspberries and grappa.

It's sharp, it's hot, it's soothing, but it's delicious

with things like raspberries and cream.

Charley's given himself a huge amount of work to do.

If he doesn't get it all done, I may forgive him for his ambition.

Charley, I haven't, as yet, seen you so serious and so focused.

-What's going on?

-I'm trying to push the boundaries a little bit, for me.

Why push yourself so hard?

I think in order to try and have a chance to

stay in, you know, I think you've got to try and push it a little bit.

And, with a bit of luck, it'll be...

How long have we got, anyway?

You've got half an hour. To the wire.

-That's fine!

-Charley, I'm really chuffed you're pushing yourself

as long as you get it done.

Yeah, it'll be done. No problem!

I don't think anybody likes pressure, really.

But that adrenaline rush I like.

I love that adrenaline rush. I'm always looking for the rush.

OK.

You've got 20 minutes left.

Tina, for her menu,

we've got a lovely fillet of beef seared on the outside,

served with a raw vegetable salad of cucumber

and coriander with loads and loads of spring onions.

As long as it's not all too dry and the beef's not overcooked

and the spring onions are not too overpowering.

It's all about balance.

The thing is right now, though, with Tina,

by cutting up some vegetables and sealing a piece of beef, and

deep frying a banana...

..is it showing us enough skill?

Going out to the professional kitchen really helped me.

I'm learning so much,

and I think I'm going to have a new-found love of cooking

-after this.

-Great!

I'm just going to see. I need to let it rest,

but I just want to see if I need to cook it a bit more.

How does that look to you?

Oh! Erm...

What do you think?

I can't tell you at this stage, I'm afraid.

I'm going to wish you luck with this. All right.

-Concentrate.

-Yes.

-Believe in yourself.

If you had asked me a week ago, I would have probably said

I would be lucky to get through the first task, but now that's behind me,

and I've worked in a professional kitchen,

I really want to get through this round.

You've got four minutes. Four minutes.

Final 60 seconds. You got one minute left.

That's it. Your time's up.

Wow.

-Jason, could you bring your dishes up, please, sir?

-Yes, sir.

Jason's main course is roasted cod served with a salsa verde,

zucchini fritters, and lemon rice.

-I don't think the presentation's still right.

-No.

-I think you're trying to chuck too much on a plate, still.

-Yes.

That fish is as flaky and as delicately cooked as you like.

The salsa verde is strong with garlic and herbs.

It really packs a punch and the sweetness going through that

courgette fritter is lovely.

I don't know what the rice is doing on there, mate.

I agree with Gregg. I think what you have got to do, Jason,

is you've got to write yourself your dish up,

and I think you've got to look at it and take one component away.

-Just make sure it's the right component.

-Yes.

For dessert, Jason has made lavender poached peaches with

blackberries, creme fraiche, and a lavender and peach syrup.

I don't like all this lavender on here.

-Right.

-I don't want to eat that lavender.

-No.

Let's just take that away.

Let's take this away. Let's get rid of that.

I actually think

-that's a really pretty thing.

-Yeah.

I don't know what has happened to you, Jason,

but from round one to here...

I love your peaches

and blackberries together. I think with all the vanilla running through

your syrup, and loads of sweetness, it's a wonderful, wonderful thing.

-That is delicious.

-Thank you.

-Tastes really, really good.

-Really good.

-Chuffed.

I'm feeling pretty good. They were very nice about my food, but

both of them said get rid of an element. Less is more.

Kiki has cooked noodles with bok choy,

and topped it with ginger and chilli prawns.

The concept, Kiki, is wonderful.

Ginger and spring onions, and coriander,

and chilli, with the sticky sauce around the outside of the prawns.

It's a lovely, lovely thing.

But the noodles haven't got any sauce on them at all.

Those noodles need to be sticky with sauce.

Or, as he says, sawrce.

You've made everything else taste lovely.

The noodles are slightly bland.

Kiki's dessert is a filo apple strudel,

which she's serving with vanilla mascarpone.

There are mistakes here.

Apples need to be softer.

Pastry needs to be cooked more, crispier.

I don't believe the vanilla and the mascarpone work

as well as vanilla with cream, because mascarpone is sour

so it's actually masking the vanilla.

I quite like your vanilla, sour mascarpone mix,

because I like sharp flavours. But I agree with Gregg that

the vanilla's getting a little bit lost.

It's nice,

-but there's, you know, there's a few faults in there.

-OK.

Slightly disappointed.

But hopefully I did enough. We'll have to see.

Gentlemen.

For his main course, Biggins has made a red wine

and pea risotto with Parmesan and a balsamic rocket salad.

Now, that I really like.

It's got that depth and fruitiness from the wine

and salty tang of Parmesan cheese and the little sweet notes of pea.

-It's very good.

-Thank you.

-However,

I would want you to do more than this.

I tell you what. That, with some sliced bone marrow,

and a few truffles across the top and I'd be in heaven,

-thanks very much, and that's where you can go to next.

-Yeah.

Biggins' dessert is baked white peaches with crushed

Amaretti biscuits, served with peach syrup and mascarpone.

It's delicious.

You've got a soft peach, you've got crunchy biscuit top, it starts

off juicy, and it finishes with that wonderful Amaretto.

Thank you.

Again, I think it's about ambition, I think, you know, crushing up

some biscuits and putting them in a peach is a lovely,

lovely thing. I would now like to see

something which shows me a bit of skill.

Right. Great, I understand.

It was good, and I've taken on board what they said so,

if I do go through, I will try and do more.

There you go.

Charley's fillet of beef is served with a cauliflower puree

and a potato and sweet potato mash,

caramelised onions, curly kale, and gravy.

There's aspects of this plate that really make me stand up and smile.

Your cauliflower puree with that roasted cauliflower and star anise,

I was actually scared of, but it's delicious.

It's really woody, and it's fragrant,

and it's got that undertone of aniseed.

Your beef is cooked beautifully.

Crispy and crusty on the outside, going right into this

sort of bull's-eye of rare in the middle, which is just wonderful.

My only concern right now is the sweet potato and potato gloop.

That texture is unpleasant.

There is so much to admire on this plate.

An amazing, shiny sauce that's sweet and strong.

Charley, I'm really impressed.

For dessert, Charley has made a vanilla panna cotta with

grappa and a raspberry coulis.

I have but one criticism of your beautifully made, wonderfully

set, rich, creamy, vanilla-flavoured, raspberry-embellished dessert.

-Where's the grappa?

-I agree.

It kind of... Yeah, I don't know.

It was there earlier when it was warm. I'm gutted, actually.

All I can do is apologise for the grappa not being there.

I really, really am sorry.

The grappa would have given it a really nice, I think, bitter heat.

But that in no way detracts

from a very, very well-made panna cotta.

I think, overall, I'm pleased.

I think with what I did, I think I pushed myself a little bit,

I think there was a lot to do. I'm gutted about the grappa.

But what can you do? At least they liked it.

Tina's dish is a seared beef fillet,

served with an Asian salad of cucumber, spring onions,

and coriander, with a side of fragrant rice.

I really like the frostier flavours.

That really dark, charred, bitter outside of that piece of beef,

with the sweet sauce, chilli hot, fragrant with all those herbs.

You've got an issue because your beef is overcooked and it's going dry.

You had that really rare.

You asked me what I thought of it, I said I can't tell you

-at this stage...

-So I took a chance.

-..and you cooked it some more.

For dessert, Tina has cooked banana fritters with cinnamon

and served them with maple syrup.

As much as I like it, I'll tell you my issue already.

Ambition.

-Yeah.

-I've got a bit of deep-fried banana.

Yeah.

Crispy batter on a well-cooked banana,

with lots and lots of cinnamon and that smoky sweetness

that comes from maple syrup, which I really like.

I feel it could be sweeter.

I think there should be cinnamon and sugar mixed together,

and the whole thing should be rolled together like you would a doughnut.

I'm more than satisfied with it.

I can't get into raptures about a banana fritter. I can't.

Do you think we could be a little bit more ambitious, Tina?

I'll try harder.

If I go today, I'm delighted that I will take a huge amount home with me.

Huge.

I might even get myself my own apron.

Thank you very much indeed.

I have to tell you, great standard amongst you five.

We now have to work out who stays and who goes.

Thanks very much indeed. Great food.

I'm very impressed with the standard.

It's obvious to me they're all stepping up their game.

And if that's the difference in a couple of days,

imagine what could happen if they go further in the competition.

Yeah, but they can't all go further in the competition.

Biggins' food today, that risotto, rich with red wine,

was absolutely delicious.

We'll give a nod in to Biggins.

Charley I think showed an incredible amount of ambition,

skill and workload.

I'm impressed with Charlie.

I think what he can do, if you push him, is going

to be quite incredible.

I'm really pleased for Jason.

Because his food was unrecognisable from the last time he cooked for us.

Well, I tell you what, as I see it right now, I think

all the boys are in.

We have an issue with Kiki because of her mistakes,

and we have an issue with Tina because her food was not that

ambitious and a couple of mistakes as well.

I feel I could learn so much more.

And I would like to go a little bit further.

It's impossible to know whether I've done enough to go through.

We're just going to have to wait and see.

You've cooked really well.

But that has made our judging decision extremely difficult.

We've made our decision.

The celebrity that will be leaving us...

..is Kiki.

Thank you very much, Kiki.

CHARLEY: Very pleased to make your acquaintance.

It's been a joy.

JOHN: Thank you so much, Kiki.

I feel OK about it, actually. I shall continue cooking.

I shall become a good cook.

And I shall never be afraid of a recipe again.

Well done, guys.

I'm impressed. I'm really, really impressed with all four of you.

CHARLEY: Well done.

Secretly I'm really pleased I'm still here!

I'm just going to chuck myself into whatever comes next,

and just make sure that Jason goes out before me.

You've got to beat your mate first

and then tackle anything else.

Next time, the adventure continues...

Oh, right! It's coming.

Are you going to stand there watching me

-all the way through this?

-Oh, yeah.

You've got 15 minutes left.

I think I'll just panic!

I can't see! Take my glasses off.