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 > 0:00:14I'm feeling excited, pushing the fear to the side.
0:00:14 > 0:00:17Some of them think they can cook. Some of them know they can't cook.
0:00:17 > 0:00:20Some of them are just delusional.
0:00:20 > 0:00:23I think you've got to start pulling things out of the bag.
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'm looking at cookery books all the time! It's crazy!
0:00:32 > 0:00:34You can act, you can sing. But can you cook?
0:00:44 > 0:00:48This week, five celebrities have taken on the challenge
0:00:48 > 0:00:50to become MasterChef champion.
0:00:51 > 0:00:54Last time, singer Kiki Dee went home.
0:00:57 > 0:01:02Now the remaining four are back in a bid to stay in the competition.
0:01:03 > 0:01:06It does get under your skin, even if you think, "I'm not very good".
0:01:06 > 0:01:09But actually, it gets into you and you want to be better
0:01:09 > 0:01:12and you want to learn, you want to push yourself.
0:01:13 > 0:01:15I think they're probably thinking I'm all right
0:01:15 > 0:01:17but I'm a bit flippant about it.
0:01:17 > 0:01:20And I would like to show them a bit more knowledge, if I have it.
0:01:22 > 0:01:26The competition is very strong, so even if you've done your best,
0:01:26 > 0:01:28it's probably not good enough.
0:01:28 > 0:01:31You know? So that's the thing which is the real worry.
0:01:33 > 0:01:34I am very, very determined,
0:01:34 > 0:01:39and I am going to get into the last rounds of this competition.
0:01:39 > 0:01:41And that, to me, is like a red rag to a bull.
0:01:43 > 0:01:44The first day was tough.
0:01:44 > 0:01:46Today is tougher.
0:02:02 > 0:02:04Welcome back.
0:02:04 > 0:02:07You survived the first day.
0:02:07 > 0:02:08Today is very different.
0:02:09 > 0:02:13We're going to test your knowledge and your skills.
0:02:13 > 0:02:16- Oh, well! That's that, then, isn't it?- That's me done!
0:02:16 > 0:02:18Well, it was nice cooking with you!
0:02:18 > 0:02:21We're going to ask you all to go back into your room,
0:02:21 > 0:02:25and then we're going to call you out one by one to see what you've got.
0:02:26 > 0:02:28Off you go.
0:02:28 > 0:02:30- Cheerio.- Thank you!
0:02:30 > 0:02:33- Look, that's a tap!- That's a spoon! - That's a spoon!
0:02:33 > 0:02:35LAUGHTER
0:02:35 > 0:02:39- Chopping board. It's easy. - You'll be all right!
0:02:41 > 0:02:45I'm a little bit concerned. I'm always concerned at this stage.
0:02:45 > 0:02:50It could be identifying food, or herbs, vegetables...
0:02:50 > 0:02:54- A bit of butchery?- A bit of butchery, yeah.- Maybe some fish.
0:02:54 > 0:02:57- You know?- How to scale a fish.
0:02:59 > 0:03:03We want them to identify the six sausages on the bench.
0:03:03 > 0:03:05And then our celebs are going to make
0:03:05 > 0:03:08a sausage and an onion gravy for us.
0:03:08 > 0:03:11We've got, I think, probably the easiest one on the bench,
0:03:11 > 0:03:14the classic pork and herb Cumberland sausage,
0:03:14 > 0:03:16round and round in circles like a piggy-wig's tail.
0:03:16 > 0:03:20After that, I think it's very, very difficult indeed.
0:03:20 > 0:03:22Spanish sausage, morcilla, black sausage.
0:03:22 > 0:03:25But it's got those bits of rice in it.
0:03:25 > 0:03:28That's what makes it identifiable.
0:03:28 > 0:03:33And the Celtic sausage, this white pudding. Now, that's got oats in it.
0:03:33 > 0:03:35We've also got the classic Toulouse sausage,
0:03:35 > 0:03:38chunky with bits of pork fat and pork,
0:03:38 > 0:03:41rich with sage and loads and loads of garlic.
0:03:41 > 0:03:46This is a merguez, spiced heavily with garlic but made from lamb.
0:03:46 > 0:03:50These little babies here are classic pork chipolatas,
0:03:50 > 0:03:52a good old-fashioned sausage.
0:03:52 > 0:03:54If they can't identify these sausages by sight,
0:03:54 > 0:03:56they've got a chance to taste them.
0:03:56 > 0:03:59This does test their knowledge, because if they cook,
0:03:59 > 0:04:02if they read classic cookery books, they'll do well here.
0:04:02 > 0:04:04If not...thpft!
0:04:04 > 0:04:07And if this isn't hard enough, now we're going to ask them
0:04:07 > 0:04:09to make a sausage, cook it, and onion gravy,
0:04:09 > 0:04:11and they've got 20 minutes to do it in.
0:04:11 > 0:04:12Brilliant!
0:04:12 > 0:04:14YOUR 20 minutes starts now.
0:04:16 > 0:04:17I'll do the onion gravy first,
0:04:17 > 0:04:20because the onion gravy will take longer to cook than the sausages.
0:04:23 > 0:04:25A little bit of butter.
0:04:25 > 0:04:29This little thing, vinegar, is a great friend of brown onions,
0:04:29 > 0:04:31because it softens the onions
0:04:31 > 0:04:34and they go lovely and brown rather than burning.
0:04:34 > 0:04:36How many of our celebs cooking at home
0:04:36 > 0:04:38would put vinegar in their onions?
0:04:38 > 0:04:39- I reckon none.- No.
0:04:41 > 0:04:43These are good old-fashioned hog skins.
0:04:43 > 0:04:46The real secret is to get the skin on without tearing it.
0:04:48 > 0:04:50Classic pork sausage mixture
0:04:50 > 0:04:53with a little bit of rusk through it and some dried onion.
0:04:53 > 0:04:55MACHINE HUMS
0:04:55 > 0:04:57This is great!
0:04:57 > 0:04:59There's the air, and if I had've tied that,
0:04:59 > 0:05:01this sausage skin would have popped by now.
0:05:01 > 0:05:03Now tie the end.
0:05:09 > 0:05:12Tie the other end. Cut it.
0:05:12 > 0:05:14There's nothing in there scientifically difficult.
0:05:14 > 0:05:16You've just got to be dextrous.
0:05:17 > 0:05:19Some flour over the top of the onions,
0:05:19 > 0:05:21just enough to thicken a sauce.
0:05:21 > 0:05:23Stock.
0:05:25 > 0:05:28See, now we've got a lovely bit of colour on our sausages.
0:05:28 > 0:05:30And so now to plate the dish.
0:05:41 > 0:05:44So there we have it, pork sausages, onion gravy and a bit of sage.
0:05:48 > 0:05:49Mm!
0:05:49 > 0:05:55Nice, hot, spiced pork sausages and a very lovely onion gravy.
0:05:55 > 0:05:56Let's see what they can do.
0:06:02 > 0:06:05First up is actor Christopher Biggins.
0:06:06 > 0:06:11So far, he has impressed with some great-tasting dishes.
0:06:11 > 0:06:14It's got that depth and fruitiness from the wine
0:06:14 > 0:06:18and salty tang of Parmesan cheese and the little sweet notes of pea.
0:06:18 > 0:06:19- It's very good.- Thank you.
0:06:21 > 0:06:23'Oh! Skills and knowledge?!'
0:06:23 > 0:06:26I mean, it's terrifying, really!
0:06:26 > 0:06:29I'll probably go in there, look at whatever I've got to do and say,
0:06:29 > 0:06:31"No, I can't do it".
0:06:31 > 0:06:33In a moment, Biggins, we're going to ask you
0:06:33 > 0:06:35- to make something.- All right.
0:06:35 > 0:06:37But right now, to test your knowledge, we want you
0:06:37 > 0:06:41- to identify the ingredients that are under that tea towel.- Right, OK.
0:06:41 > 0:06:44Oh! Sausages!
0:06:44 > 0:06:46Well, that's a good start, Biggins.
0:06:50 > 0:06:55I'm feeling that I can only do the best I can.
0:06:55 > 0:06:58- Are you a sausage fan, Biggins? - I do quite like sausages.
0:06:58 > 0:07:00Erm...
0:07:00 > 0:07:01chipolata.
0:07:03 > 0:07:05I'm not worried at all...!
0:07:09 > 0:07:13- Was that chorizo?- Chorizo?- Chorizo?
0:07:13 > 0:07:15Taste the third one and tell us what you think it is.
0:07:18 > 0:07:20Oh, I've no idea.
0:07:26 > 0:07:31Is it a haggis? Oh, dear! I'm going to do very badly on this.
0:07:31 > 0:07:36- What have you written there? - I don't know. "Big black sausage."
0:07:36 > 0:07:38And what do you think that might be called at a butcher's?
0:07:38 > 0:07:39CHRISTOPHER LAUGHS
0:07:39 > 0:07:43- No, I point to something if I go to the butcher.- "And a bit of black..."
0:07:43 > 0:07:44Pudding?
0:07:45 > 0:07:46Ooh!
0:07:48 > 0:07:49Now, this...
0:07:56 > 0:07:59One of those German wurst sausage?
0:08:00 > 0:08:01And...
0:08:01 > 0:08:04I know it sounds stupid. I think... Is this called a white?
0:08:07 > 0:08:08- A white what?- Sausage.
0:08:10 > 0:08:14- If black pudding is boudin noir... - Yes?- ..what is white pudding?
0:08:14 > 0:08:15Boudin...
0:08:15 > 0:08:17Boudin, er...
0:08:17 > 0:08:19- White?- White!
0:08:19 > 0:08:21Boudin noir, boudin...
0:08:22 > 0:08:24- Blanc. - GREGG CLICKS HIS FINGERS
0:08:26 > 0:08:32- Right, Biggins.- It's appalling!- No, it's not appalling at all, actually.
0:08:32 > 0:08:37You've got... You've actually got three out of six.
0:08:37 > 0:08:41You got the chipolata, the black pudding and the white pudding.
0:08:41 > 0:08:45- You didn't get the merguez, the Toulouse or the Cumberland.- No.
0:08:45 > 0:08:47I'll remember those, though, next time.
0:08:47 > 0:08:51Now, in front of you, you have all the ingredients to make for us...
0:08:51 > 0:08:54- A sausage!- We want two sausages, we want onion gravy.
0:08:54 > 0:08:57- You've got 20 minutes, Biggins. - 20 minutes?- Off you go.
0:09:03 > 0:09:05Can I ask you a question about the onion gravy?
0:09:05 > 0:09:07Do we want to see the onions, the shape of the onions?
0:09:07 > 0:09:10We don't want it too... You're not going to answer that, are you?
0:09:10 > 0:09:11You're going to make me do it.
0:09:17 > 0:09:20- Where did you get this from, the butcher's?- Yeah!
0:09:22 > 0:09:23Right, OK, so...
0:09:23 > 0:09:25- MACHINE HUMS - Oh!
0:09:29 > 0:09:32I worry that if you don't hold on to the end it's going to come off.
0:09:32 > 0:09:35- Look, it's coming off.- Oh, I see, that end, you mean.- Yeah.
0:09:35 > 0:09:37How many of these do you want? Two?
0:09:42 > 0:09:45Actually, it smells lovely, the mixture.
0:09:46 > 0:09:48That's Gregg's after-shave.
0:09:48 > 0:09:50- Une soss-ahge!- Une soss-ahge!
0:09:53 > 0:09:55I think that could take off.
0:10:00 > 0:10:02Careful the casing doesn't split.
0:10:03 > 0:10:05Actually, I might...
0:10:06 > 0:10:08- ..say that I've...- Yeah.
0:10:15 > 0:10:19- Are you thinking about getting these sausages cooked, Biggins?- Right, OK.
0:10:28 > 0:10:30- How much longer have I got? - Seven minutes.
0:10:30 > 0:10:33How long do you think those sausages are going to take to cook?
0:10:33 > 0:10:36- The time that I've got. - Careful they don't explode!
0:10:36 > 0:10:39- What do you do to stop them from exploding?- Turn the heat down?
0:10:39 > 0:10:41No. You made a joke...
0:10:41 > 0:10:43- Oh, I should have pricked them! - Go on, then.
0:10:44 > 0:10:47- Just three minutes left. - Right, OK, thank you.
0:10:55 > 0:11:00- Yeah! Are you done? - I think I am done.
0:11:00 > 0:11:02Good. Time's up.
0:11:02 > 0:11:04- CHRISTOPHER LAUGHS - Done!
0:11:11 > 0:11:12Mate, the way you made the sausages,
0:11:12 > 0:11:15you'd never done them before, but you worked it out.
0:11:15 > 0:11:19Really impressed by the way you made your onion gravy. Really impressed.
0:11:19 > 0:11:23The one thing that's missing from there that John put in his
0:11:23 > 0:11:26- was a little bit of vinegar at the start...- Ah!- ..to soften them
0:11:26 > 0:11:29- and give it a little bit of a tang and a little bit of sweetness.- Ah!
0:11:29 > 0:11:31How interesting. I must remember that.
0:11:31 > 0:11:35You catch on really quick. You might be a natural at this, Biggins.
0:11:35 > 0:11:39- And...- Now the taste!- Look at that!
0:11:39 > 0:11:40Ooh, I say!
0:11:44 > 0:11:48Your onions are lovely and long, like spaghetti, and they're soft,
0:11:48 > 0:11:49the gravy is thick enough
0:11:49 > 0:11:51that it wraps around the sausage with the onions.
0:11:51 > 0:11:54You've got sage running through it, lots of pepper,
0:11:54 > 0:11:58- it's a nice consistency, and it tasted good.- Good.- Congratulations.
0:11:58 > 0:12:00Thank you. Can I just taste that little bit? Cos I thought
0:12:00 > 0:12:02this onion gravy was actually...
0:12:06 > 0:12:08That is not bad!
0:12:08 > 0:12:10- Thanks, Biggins.- Bye-bye!
0:12:11 > 0:12:14Mm! God, that's good!
0:12:14 > 0:12:16- Who's he talking to? - The wall, I think.
0:12:17 > 0:12:21I think I did show my skill and knowledge
0:12:21 > 0:12:23in that particular field, yes.
0:12:23 > 0:12:25And I think they were quite impressed.
0:12:31 > 0:12:34Next up is actor Tina Hobley.
0:12:34 > 0:12:37Last time, she made some mistakes...
0:12:37 > 0:12:40I like the butter and caper sauce you've got on the John Dory.
0:12:40 > 0:12:43- However, you've overcooked the John Dory.- Mm.
0:12:43 > 0:12:44..but delivered on flavour.
0:12:47 > 0:12:50Lots and lots of cinnamon, and that smoky sweetness
0:12:50 > 0:12:52that comes from maple syrup, which I really like.
0:12:54 > 0:12:55I don't know how I'm going to get on!
0:12:55 > 0:12:58I'm petrified about this unknown task.
0:12:58 > 0:13:03I need to stay focused and just show a little bit of confidence
0:13:03 > 0:13:05and don't let those nerves get to me.
0:13:07 > 0:13:10- Right, now we want to test your knowledge.- Oh, God!
0:13:10 > 0:13:12Would you reveal those ingredients, please?
0:13:16 > 0:13:20- Sausages!- Write down what you think those six sausages are, please.
0:13:20 > 0:13:22You want the name of the sausage.
0:13:22 > 0:13:24- Correct.- I'll start with the one I know.
0:13:24 > 0:13:27- So, this is a black pudding.- You don't have to taste it, then?- No.
0:13:28 > 0:13:32I didn't think I had either skill or knowledge of a kitchen.
0:13:34 > 0:13:35Something might come to me.
0:13:35 > 0:13:37I'm praying to God that something
0:13:37 > 0:13:39might shine its divine light down on me!
0:13:39 > 0:13:41Pork and...
0:13:41 > 0:13:42rosemary.
0:13:45 > 0:13:49It's a white sausage. Er, a white pudding?
0:13:49 > 0:13:50A white pudding...
0:13:53 > 0:13:56Very simple, plain pork sausage,
0:13:56 > 0:13:58- that tastes to me. - Good, write it down.- Yep.
0:14:01 > 0:14:02OK, last one. Erm...
0:14:06 > 0:14:07Very heavy.
0:14:09 > 0:14:10Like a wild boar.
0:14:11 > 0:14:14Tina, you haven't done too badly. You have got...
0:14:16 > 0:14:19..three out of six correct.
0:14:19 > 0:14:25Now you have in front of you all the ingredients to make for us...
0:14:25 > 0:14:29sausages and onion gravy, and you have 20 minutes to do it in.
0:14:33 > 0:14:36All right. And do I put a knot in it, one end?
0:14:36 > 0:14:38SHE CHUCKLES
0:14:38 > 0:14:40- You're not going to help me at all, are you?- No.- OK...
0:14:50 > 0:14:53So, let's make some sausages first.
0:14:58 > 0:15:01- Is that enough?- I don't know.
0:15:01 > 0:15:03- MACHINE HUMS - Is that...? Is it coming now?
0:15:04 > 0:15:06Oh! Right, it's coming!
0:15:12 > 0:15:15I'll never look at sausages in the same way.
0:15:15 > 0:15:16You've got to cook them yet,
0:15:16 > 0:15:18and they're going in gravy, so hurry up.
0:15:18 > 0:15:21- OK. Let's turn it off. - MACHINE OFF
0:15:21 > 0:15:23OK...
0:15:24 > 0:15:27If you do that, you'll have one sausage.
0:15:27 > 0:15:29Yeah, but I can...
0:15:29 > 0:15:31Once they're cooked, I can slice them.
0:15:32 > 0:15:36- That'll be one sausage sliced.- Yeah. - There won't be two sausages.
0:15:36 > 0:15:37- What did you ask for?- Two sausages.
0:15:37 > 0:15:40- Can't I make two sausages out of this?- You can.- Yeah.
0:15:42 > 0:15:46You're halfway, you've had ten minutes. You've got ten minutes left.
0:15:53 > 0:15:55You're doing well, Tina.
0:15:55 > 0:15:57Other way. Upside down. That's it.
0:15:59 > 0:16:01These look rather nice, I think!
0:16:04 > 0:16:05What's happened to this gravy?!
0:16:05 > 0:16:07Erm...
0:16:07 > 0:16:10- Are you hoping to thicken it by reducing it?- Yes.
0:16:10 > 0:16:14- What would you use at home to thicken your gravy?- Erm...
0:16:14 > 0:16:16- Gravy granules.- Yeah!
0:16:16 > 0:16:19I knew you were going to say that.
0:16:19 > 0:16:22- You've got three minutes left, Tina, three minutes.- OK.
0:16:23 > 0:16:25There you are.
0:16:28 > 0:16:2960 seconds left, Tina.
0:16:30 > 0:16:32- Happy with the taste of that? - Yes. Yummy.
0:16:34 > 0:16:35OK!
0:16:39 > 0:16:42- Done, Tina?- Yes, I'm done!
0:16:48 > 0:16:49I think you did really well,
0:16:49 > 0:16:51especially with that sausage machine.
0:16:51 > 0:16:52That's not easy.
0:16:52 > 0:16:55And you were trying to thicken up your gravy, and you were saying,
0:16:55 > 0:16:58- "If I reduce it, it'll thicken up," and actually it needed flour.- Yeah.
0:16:58 > 0:17:01And your flour was over there.
0:17:01 > 0:17:02OK...
0:17:03 > 0:17:05Da-da! You're cooked.
0:17:09 > 0:17:12Keep your onions a bit chunkier, nice big slices of onion
0:17:12 > 0:17:14so it becomes almost like spaghetti
0:17:14 > 0:17:16wrapping around those sausages with the gravy.
0:17:16 > 0:17:18Thicker gravy, it would be good.
0:17:18 > 0:17:23- Your only mistake is a spoonful of flour.- I know!- That's not bad.
0:17:23 > 0:17:27- All right.- Thanks, Tina. - Thanks a lot.- Thank you.
0:17:28 > 0:17:31Not bad. Not bad.
0:17:31 > 0:17:33I made sausages! Amazing!
0:17:36 > 0:17:38SHE LAUGHS
0:17:38 > 0:17:42You know, like everything, every day I'm learning a little bit more,
0:17:42 > 0:17:44and this weekend I'm going to make
0:17:44 > 0:17:47the best onion gravy my family have ever tasted.
0:17:52 > 0:17:55So far, actor and director Jason Connery
0:17:55 > 0:17:58has demonstrated some decent skill.
0:17:58 > 0:18:03That fish is as flaky and as delicately cooked as you like.
0:18:03 > 0:18:06But he can overcomplicate his dishes.
0:18:06 > 0:18:07If you can cook like this...
0:18:07 > 0:18:09- Yes.- ..you can make one complete dish...- Right.
0:18:09 > 0:18:12..not little bits of 12 of them.
0:18:12 > 0:18:16I will absolutely throw myself into whatever task they give me
0:18:16 > 0:18:20and will go down in a flame of glory, if need be,
0:18:20 > 0:18:22or triumph!
0:18:24 > 0:18:27- In a moment, we're going to ask you to make something.- Right.
0:18:27 > 0:18:29But first, knowledge test.
0:18:29 > 0:18:32Could you please remove the tea towel and reveal your ingredients?
0:18:32 > 0:18:34Yes.
0:18:36 > 0:18:38Aye-aye!
0:18:38 > 0:18:42Have a look at it all and then try and work out what they are
0:18:42 > 0:18:44- and write down what you think they are.- OK.
0:18:46 > 0:18:52I'm just hoping that the browsing that I did through various books
0:18:52 > 0:18:55somewhere in the back of the grey matter stayed
0:18:55 > 0:18:58and that I have something to give back to them.
0:19:03 > 0:19:06- That, weirdly, tastes like chorizo to me.- Write that down, then.
0:19:06 > 0:19:09- No, cos I don't think it is.- Well, no.
0:19:09 > 0:19:13- No, OK.- I think that is chorizo. - OK, well, write that down, then.
0:19:14 > 0:19:15So, what's the first one?
0:19:17 > 0:19:18I have no idea what that is.
0:19:18 > 0:19:21What sort of country do you think it comes from?
0:19:21 > 0:19:24- Could it be South African? - Well, it could be, yeah.
0:19:24 > 0:19:26- But I don't think it is.- Right.
0:19:26 > 0:19:27JASON LAUGHS
0:19:27 > 0:19:31- Are you going to help me at all?- No. - No. Next one.- Oh, for God's sake!
0:19:35 > 0:19:39This one I think is a pork sausage
0:19:39 > 0:19:42or pork small sausage. Sausagette?
0:19:50 > 0:19:52I wish I knew more about sausages.
0:19:52 > 0:19:57- Look at the shape of it. - Cumberland!- Yeah!- Is it?- Yeah.
0:19:59 > 0:20:00Ooh...
0:20:04 > 0:20:08- I believe this to be chicken pudding.- Well, what colour is it?
0:20:08 > 0:20:10- White.- Yeah. Maybe it might be, then...
0:20:10 > 0:20:12Instead of a black pudding, it might be a...
0:20:14 > 0:20:15White pudding!
0:20:16 > 0:20:20Right. OK, yes, that was hard work, wasn't it? Sorry.
0:20:20 > 0:20:24I think we can safely give you two and a half, possibly three,
0:20:24 > 0:20:25- out of the six, which isn't bad at all.- Right.
0:20:25 > 0:20:28We've tested your knowledge. Now it's time to test your skills.
0:20:28 > 0:20:32Sausages and onion gravy. 20 minutes. Off you go.
0:20:36 > 0:20:39Are you going to stand there and watch me all the way through this?
0:20:39 > 0:20:40Oh, yeah.
0:20:44 > 0:20:48I get the feeling that at some stage I'm going to get to the end of this.
0:20:48 > 0:20:50- That's right.- There it is. OK.
0:20:54 > 0:20:56- You've done this before? - I haven't, no.
0:20:59 > 0:21:02- Don't forget your onions.- Thank you!
0:21:04 > 0:21:06MACHINE HUMS
0:21:10 > 0:21:12- Come on, baby!- Why don't you have a go at the plunger?
0:21:15 > 0:21:17Yay!
0:21:20 > 0:21:21Aye-aye!
0:21:25 > 0:21:27- Good lad.- Right, stay there.
0:21:30 > 0:21:32Ten minutes gone.
0:21:35 > 0:21:37Right...
0:21:44 > 0:21:46This is going to be fantastic!
0:21:54 > 0:21:56- Five minutes left, Jason.- Right.
0:22:09 > 0:22:12- 60 seconds. Get it on the plate. - Let's get it in a bowl, please.
0:22:26 > 0:22:27- Are you done?- Yes, I am.
0:22:34 > 0:22:36Jason, I think you did a really decent job.
0:22:36 > 0:22:38I was really impressed you got the onions on first.
0:22:38 > 0:22:41Great what you did with the sausages, got stuck right in.
0:22:41 > 0:22:43And they look good!
0:22:44 > 0:22:46Let's have a go.
0:22:46 > 0:22:47They're cooked.
0:22:52 > 0:22:53The onions are sweet.
0:22:53 > 0:22:55I love the amount of pepper you put in there as well.
0:22:55 > 0:22:58- You are big on flavour! - Love flavour.
0:22:58 > 0:23:01There's so much sage in there I feel like I'm in Italy!
0:23:01 > 0:23:04And when I ate it, I thought, "Wow, that's actually quite amazing!"
0:23:04 > 0:23:09You've turned a classic British dish of sausages and onion gravy
0:23:09 > 0:23:11into a sort of Mediterranean feast...
0:23:11 > 0:23:14- Ah!- ..which is a very clever take.
0:23:14 > 0:23:17- Thank you, Jason. Off you go. - Thanks very much. Cheers. Cheerio.
0:23:20 > 0:23:23I'm really pleased for Jason. I'm pleased he's done very, very well.
0:23:24 > 0:23:25Hurgh!
0:23:29 > 0:23:30Phew!
0:23:30 > 0:23:32'It did feel as though I had my neck on the block,'
0:23:32 > 0:23:36and I think I did all right. So I feel good.
0:23:40 > 0:23:41HE CHUCKLES
0:23:41 > 0:23:43Hey, guys.
0:23:44 > 0:23:47Finally, it's adventurer Charley Boorman,
0:23:47 > 0:23:50who has proved himself to be a strong competitor.
0:23:53 > 0:23:57There is so much to admire on this plate.
0:23:59 > 0:24:01Charley, I'm really impressed.
0:24:02 > 0:24:05I'm just waiting to sort of drop off that cliff at the moment.
0:24:05 > 0:24:09So, you know, just trying to keep a level head.
0:24:09 > 0:24:12OK... Let's get this done, shall we?
0:24:12 > 0:24:14We're going to ask you to identify
0:24:14 > 0:24:18the ingredients that we've got underneath that cloth.
0:24:18 > 0:24:20Oh! OK.
0:24:20 > 0:24:23- So, now there you have a load of sausages.- OK.
0:24:23 > 0:24:25- What we'd like you to do, if you can, is...- To tell you what they are.
0:24:25 > 0:24:27- Tell us what they are, yeah!- OK.
0:24:28 > 0:24:29Give us that cloth.
0:24:31 > 0:24:36I'm very dyslexic. I can never remember the names of anything.
0:24:36 > 0:24:38It took me a month to remember my wife's name
0:24:38 > 0:24:40when I first started going out with her.
0:24:41 > 0:24:44- It tastes like black pudding. - All right.
0:24:45 > 0:24:47- Have a look at the shapes. - Er, yeah, that's...
0:24:47 > 0:24:51- I think that's a Cumberland sausage. I think.- Righto.
0:24:51 > 0:24:55Erm, not sure what that is. It tastes, erm...
0:24:57 > 0:25:01- It tastes a bit like white pudding. A little bit.- Does it?- Mm.- Does it?
0:25:01 > 0:25:04I could potentially say it's white pudding.
0:25:04 > 0:25:06- Well!- Erm, this one here, erm,
0:25:06 > 0:25:10I'm sure it's not your traditional colour of a sausage, so...
0:25:13 > 0:25:15Oh, it's...
0:25:15 > 0:25:16..quite garlicky.
0:25:16 > 0:25:19It's probably a French, I would have thought,
0:25:19 > 0:25:23French sausage of some kind. Toulouse sausage, I'm guessing.
0:25:23 > 0:25:26This one at first glance looks like a chorizio.
0:25:26 > 0:25:31- Mm, it seems to be that, I think, a chorizio.- Chorizo?- Chorizo. I think.
0:25:31 > 0:25:34No, it's not, cos it's not very spicy at all, actually.
0:25:35 > 0:25:38What do you think the meat is?
0:25:38 > 0:25:40- Pork?- OK.- Possibly. I don't know.
0:25:41 > 0:25:42- I'm not sure on that one.- OK.
0:25:42 > 0:25:45And that's your chipolata.
0:25:45 > 0:25:47- OK.- I would have... I'm guessing.
0:25:47 > 0:25:52- OK!- Yeah. I think your standard butcher's sausage.
0:25:52 > 0:25:56- Charley, you have done exceptionally well.- Have I?- Yeah.
0:25:56 > 0:25:58- You've got five out of the six. - Oh, really?
0:25:58 > 0:26:02- Yeah!- So, what was this one, then? - Merguez.- Merguez!
0:26:02 > 0:26:05- Made from spices and lamb. - Oh, lamb!- Mm-hm.- OK!
0:26:05 > 0:26:09I'm really impressed, Charley. Your knowledge is good.
0:26:09 > 0:26:12- OK, I can go now, can I? - No, it's time to test your skill.
0:26:12 > 0:26:15- OK.- Within 20 minutes, we need from you, please,
0:26:15 > 0:26:19sausages and onion gravy.
0:26:19 > 0:26:22Sausages. In 20 minutes. And onion gravy?
0:26:22 > 0:26:23I can do this.
0:26:27 > 0:26:30- When does the clock start? - Now.- It's started!- Really?
0:26:30 > 0:26:32OK.
0:26:34 > 0:26:36- OK.- You look to me like you've done this before.
0:26:36 > 0:26:38I'm just guessing, guys, guessing.
0:26:41 > 0:26:44- And you've got this to ram it down.- Oh, lovely.
0:26:46 > 0:26:47MACHINE HUMS
0:26:47 > 0:26:49MACHINE SPEEDS UP
0:26:52 > 0:26:54Is that going through?
0:26:54 > 0:26:55Is it... Oh, here it comes!
0:26:55 > 0:26:58Look, I've got air in there. That's not good, is it?
0:27:05 > 0:27:07Now, something to do that...
0:27:07 > 0:27:09- Yes!- Just trying to get the air out here.
0:27:12 > 0:27:14Do I have to cook the sausage?
0:27:14 > 0:27:17- Yeah!- Well, we're not going to eat them raw, are we, Charley?
0:27:18 > 0:27:20Did you work in a butcher's, Charley?
0:27:20 > 0:27:21No!
0:27:24 > 0:27:26I'm feeling...
0:27:27 > 0:27:30..a little nervous, cos I've never made an onion gravy before, so...
0:27:32 > 0:27:34Ten minutes. You've got ten minutes.
0:27:34 > 0:27:36They're looking all right, aren't they?
0:27:40 > 0:27:42I'm confused as to what this is for.
0:27:42 > 0:27:45Maybe a little bit of vinegar just to give it a bit of...something.
0:27:55 > 0:27:59- You've got a minute, so I think they've got to get in the bowl.- OK.
0:28:03 > 0:28:05- Two is enough?- I do.
0:28:12 > 0:28:17- There we go.- Charley, are you done? - I think... yeah. Yeah. I suppose so.
0:28:24 > 0:28:27I've got to say, I think you made your sausages like a pro.
0:28:27 > 0:28:33I think you made your onion gravy with less dexterity.
0:28:33 > 0:28:35- Your sausages are cooked.- Mm-hm.
0:28:38 > 0:28:42Good seasoning, and I love the addition of all that sage in there.
0:28:42 > 0:28:45- Mm.- Gives it a real punchy flavour. I like it! I do like it.
0:28:45 > 0:28:47I would have liked to see more flour in your gravy,
0:28:47 > 0:28:51and a bit more vinegar to give it a bit of sweet, sharp acidity.
0:28:51 > 0:28:55I just got so into the idea of making sausages, it just seemed...
0:28:55 > 0:28:56I'd never done it. I got quite excited!
0:28:56 > 0:28:58Well, for somebody who's never done it before,
0:28:58 > 0:29:00you did it with aplomb.
0:29:00 > 0:29:03- Thanks, Charley.- OK.- Thicker gravy next time, please.- Absolutely.
0:29:03 > 0:29:05Next time it'll be perfect.
0:29:05 > 0:29:06Thank you, guys.
0:29:07 > 0:29:12- I tell you what, not bad at all! - I'm really impressed!
0:29:12 > 0:29:15I watched him make those sausages like he was a butcher!
0:29:18 > 0:29:22I should know better, cos I can do sauces. You know?
0:29:22 > 0:29:24But I think part of it is just the panic
0:29:24 > 0:29:27and then realising I didn't have enough time for the onions, and...
0:29:27 > 0:29:29Anyway, it's done, so there we go.
0:29:32 > 0:29:35As difficult as I thought that skills test was going to be,
0:29:35 > 0:29:39actually all of them embraced it, all of them pushed really hard,
0:29:39 > 0:29:43and we ended up with four plates of sausages and onion gravy
0:29:43 > 0:29:44of various guises.
0:29:44 > 0:29:48My cook of the day was Biggins. Did a cracking job.
0:29:48 > 0:29:50His knowledge of sausages was OK.
0:29:50 > 0:29:52A bit of prompting, he did very, very well.
0:29:52 > 0:29:54But his actual skills were brilliant.
0:29:54 > 0:29:57And his gravy was absolutely delicious!
0:29:57 > 0:30:00Tina was slightly nervy, for me, probably the nerviest of them,
0:30:00 > 0:30:02but she managed to make decent sausages.
0:30:02 > 0:30:05Decent onion gravy, just needed to be thickened.
0:30:05 > 0:30:06It was a little bit watery.
0:30:06 > 0:30:09Jason did a very decent sausage and onion gravy,
0:30:09 > 0:30:14but, erm, his knowledge of a range of sausages wasn't great.
0:30:14 > 0:30:17I think Charley's knowledge was great, he proved himself
0:30:17 > 0:30:20to know his way around a sausage or two, which was good.
0:30:20 > 0:30:23And watching him with that machine, it was like a butcher,
0:30:23 > 0:30:25it was brilliant to watch!
0:30:25 > 0:30:28These four might be a force to be reckoned with.
0:30:28 > 0:30:30And that's just as well
0:30:30 > 0:30:32when you consider what's coming round the corner.
0:30:39 > 0:30:42It's early morning and the celebrities are travelling
0:30:42 > 0:30:47across London to face their most daunting outside challenge yet.
0:31:12 > 0:31:16Welcome to the wonderful Royal College of Music.
0:31:16 > 0:31:23Here they train gifted musicians from all over the world.
0:31:23 > 0:31:27You are going to be feeding some of the students and staff here.
0:31:29 > 0:31:32When he says "some," he means 120 of them.
0:31:32 > 0:31:35BIGGINS LAUGHS
0:31:35 > 0:31:37Two teams.
0:31:37 > 0:31:39Biggins and Tina,
0:31:39 > 0:31:40Jason and Charley.
0:31:40 > 0:31:42I want to be with Tina.
0:31:42 > 0:31:44Oh, Jason, I want to be with you.
0:31:44 > 0:31:46THEY LAUGH
0:31:46 > 0:31:48We want great food.
0:31:48 > 0:31:51Really interesting, exciting food.
0:31:51 > 0:31:55Lunch is at one o'clock, ladies and gentlemen. I suggest you get it on.
0:31:55 > 0:31:57- Thank you.- Thanks.
0:31:57 > 0:31:59So, it's 60, main course...
0:31:59 > 0:32:01Do 40...
0:32:03 > 0:32:08The celebrities will be working under head chef Steve Robertson.
0:32:08 > 0:32:09Welcome to the Royal College of Music.
0:32:09 > 0:32:14You're going to have ten minutes to write a menu so good luck.
0:32:16 > 0:32:20Each team will have two and a half hours to cook 40 meat or fish
0:32:20 > 0:32:23and 20 vegetarian main courses
0:32:23 > 0:32:25and 60 portions of dessert.
0:32:26 > 0:32:30They can choose from ingredients including salmon fillets,
0:32:30 > 0:32:33beef, minced lamb,
0:32:33 > 0:32:36a range of fruit and vegetables
0:32:36 > 0:32:39and a selection of herbs and spices.
0:32:45 > 0:32:48- Roasted salmon.- Roasted salmon,
0:32:48 > 0:32:5040 pieces of roasted salmon.
0:32:50 > 0:32:51Have you decided on something?
0:32:51 > 0:32:56Yeah, er, we're going to do salmon with vegetarian vegetables roasted.
0:32:56 > 0:32:59Then I'm going to do a, er,
0:32:59 > 0:33:02mushroom and cheese sort of concoction
0:33:02 > 0:33:05- to go with the vegetables.- OK, OK.
0:33:05 > 0:33:07And then we're going to do the meringues with the fruit.
0:33:07 > 0:33:09Meringues, fruit, OK.
0:33:12 > 0:33:19We can use the, er, courgettes and the tomatoes for ratatouille.
0:33:19 > 0:33:23We'll have the peppers, the onions, red onions.
0:33:23 > 0:33:24You can have the aubergines.
0:33:24 > 0:33:27- Thank you.- Thank you very much. God, you're so kind.- Yeah, I know.
0:33:27 > 0:33:31- We need a few, we need a few courgettes.- I'm beginning to feel hostility between us here.
0:33:31 > 0:33:33Don't threaten us with courgette, OK!
0:33:42 > 0:33:45Jason and Charley have decided on ratatouille
0:33:45 > 0:33:48but are trying to work out the rest of their menu.
0:33:48 > 0:33:51We don't really have very much time, so I think if we're going to get
0:33:51 > 0:33:54too clever I think we're going to shoot ourselves in the foot.
0:33:54 > 0:33:57I think this is going to be the one where we're all just going to melt.
0:33:57 > 0:33:59Look, Jason's just standing there.
0:33:59 > 0:34:00Do something, Jason!
0:34:00 > 0:34:03At least look like you're doing something.
0:34:03 > 0:34:04HE CHUCKLES
0:34:06 > 0:34:11Founded in 1882, the Royal College of Music prepares students for
0:34:11 > 0:34:16international careers as performers, composers and conductors.
0:34:20 > 0:34:23We have 800 students and it's very exciting to me
0:34:23 > 0:34:26that we've got 60 nationalities on the premises,
0:34:26 > 0:34:29and they all have their own view of food as well as music, I expect.
0:34:29 > 0:34:33Of course, being a music student here does require a lot of energy,
0:34:33 > 0:34:36and you've got to make sure you're powered up for that,
0:34:36 > 0:34:40so the students do expect food that's tasty, erm, good quality,
0:34:40 > 0:34:42and something that they can really enjoy.
0:34:44 > 0:34:46Keep working on it, you're building the bed.
0:34:56 > 0:34:59Back in the kitchen, Jason and Charley have managed to
0:34:59 > 0:35:04finalise their menu and are both preparing a beef stir fry.
0:35:08 > 0:35:11- So if you crack on with that marinade...- Yeah.
0:35:11 > 0:35:14..I'll get these ready for the stir fry with the bok choy
0:35:14 > 0:35:16and all this kind of stuff,
0:35:16 > 0:35:18and then just at the last minute before service
0:35:18 > 0:35:20we can cook the whole lot, yeah?
0:35:20 > 0:35:23I don't know whether to add any sweetness like a bit of honey,
0:35:23 > 0:35:25but I think I'm going to leave it.
0:35:25 > 0:35:28No, I think keep it, I reckon keep it simple, what d'you think?
0:35:28 > 0:35:30- Keep it spicy. - Yeah, we can always...
0:35:30 > 0:35:31We can always add it afterwards.
0:35:31 > 0:35:34Yeah, and we want some... have you got limes?
0:35:34 > 0:35:35Yeah, have we got limes? No. No limes.
0:35:37 > 0:35:40How can a man work without the right ingredients?
0:35:43 > 0:35:47This is where you get your hands dirty! Yes!
0:35:49 > 0:35:51Now, I don't know if that's enough,
0:35:51 > 0:35:53but it should give this a nice bit of zip.
0:35:53 > 0:35:56- Fish sauce...- Fish sauce and soya.
0:35:56 > 0:35:59Just whack some of that stuff in there, bit more soy sauce, I reckon.
0:35:59 > 0:36:01- I've put in two bottles.- OK.
0:36:01 > 0:36:06Fish sauce, fish sauce!
0:36:06 > 0:36:08Lovely fish sauce!
0:36:11 > 0:36:14- OK, I've got to get onto the ratatouille.- OK.
0:36:16 > 0:36:17We've got stir fried veg with noodles.
0:36:17 > 0:36:20As long as that's packed full of chilli and lots of soy sauce,
0:36:20 > 0:36:23and it's really well flavoured, I'll be happy.
0:36:23 > 0:36:25And I like their adventure, I like the fact they're
0:36:25 > 0:36:27thinking about something which is really tasty.
0:36:27 > 0:36:32That marinated beef tastes epic! Epic!
0:36:32 > 0:36:35They're sort of going around the world because for dessert,
0:36:35 > 0:36:38it's cheesecake, and cheesecake with honeycomb running through it.
0:36:38 > 0:36:41I reckon their menu is good and tasty,
0:36:41 > 0:36:45as long as they can deliver the flavours they're actually promising.
0:36:45 > 0:36:50I'm a little out of my depth. Chef!
0:36:53 > 0:36:55- Chef!- Yeah, he's here.- Oh!
0:36:57 > 0:36:59Erm, so you just put the cream and the...
0:36:59 > 0:37:02- All in together with the vanilla? - Yeah. Not too much cream, though.
0:37:02 > 0:37:05- Not too much cream.- No, just enough to bind.- Both of these...
0:37:05 > 0:37:09- Stick both of them in.- And then, erm, just enough cream, yeah?- Yeah.
0:37:11 > 0:37:14It's great to have someone here, I've never made this before.
0:37:14 > 0:37:16You might need another one of them,
0:37:16 > 0:37:18- I think another one. - Double cream, OK.
0:37:19 > 0:37:23- Chef!- Oh, he's gone, Jase. He's deserted us!
0:37:26 > 0:37:28CHARLEY SHRIEKS
0:37:29 > 0:37:31How are you guys doing?
0:37:31 > 0:37:34- We're almost finished, so it's fine.- You liars!
0:37:38 > 0:37:42Across the kitchen, Biggins and Tina have already prepared
0:37:42 > 0:37:45four trays of veg to accompany their salmon fillets.
0:37:45 > 0:37:47Don't come round here and get any ideas.
0:37:48 > 0:37:50I'm just going to take one of those.
0:37:51 > 0:37:55Look at those colours! Just says summer, doesn't it?
0:37:55 > 0:37:56Mediterranean, Italy.
0:37:56 > 0:37:59South of France, glass of wine.
0:37:59 > 0:38:01So I want to get these in quickly
0:38:01 > 0:38:04cos we've got, you know, we've got vegetables that are quite hard.
0:38:14 > 0:38:18With the veg roasting, Tina now has to cut 40 portions of salmon.
0:38:18 > 0:38:21So the portions that you would normally serve,
0:38:21 > 0:38:25- would it be half of that or...? - Yeah, yeah.- Half of that.
0:38:25 > 0:38:29- It's way too big, yeah.- Way too big. - Yeah.- I'm way too generous, you see.
0:38:29 > 0:38:33- Yeah, giving food away.- Giving food away!- Yeah. No, that's a lot better.
0:38:33 > 0:38:37- Is that better? That size would work for you.- Yeah.- Yeah, OK. Cool.
0:38:37 > 0:38:40And are you just going to put the olive oil and stuff on top
0:38:40 > 0:38:43- or are you going to marinade it first?- Don't know yet.
0:38:43 > 0:38:46Erm, I'm going to marinade it first, that's what I'm going to do.
0:38:46 > 0:38:48And then put it onto the tray, yeah?
0:38:48 > 0:38:50- And then put it on, yeah, thank you.- No problem.
0:38:51 > 0:38:54Just got to make sure I don't overcook it.
0:38:55 > 0:38:58- D'you think we should marinade it first?- No. Haven't got time.
0:38:58 > 0:39:01- Just put the olive oil on? - Olive oil, no, put lemon.
0:39:01 > 0:39:04Put them in a line, put them in line so you've got your 40 pieces.
0:39:04 > 0:39:07D'you think I should put some olive oil on the bottom first,
0:39:07 > 0:39:10- of the greaseproof? No?- No.- No.- No.
0:39:10 > 0:39:13OK, and after this, I will do, erm,
0:39:13 > 0:39:15- start preparing the strawberries, yeah?- Yeah.
0:39:15 > 0:39:18- Actually, after this, if you could do all the fruits...- Yes.
0:39:18 > 0:39:20..that we're going to use.
0:39:22 > 0:39:25Having delegated jobs to Tina, Biggins gets on with
0:39:25 > 0:39:29preparing a cheese sauce for his mushroom gratin.
0:39:29 > 0:39:31- Put it all, all the way...? - Yeah, all of it.
0:39:34 > 0:39:37And then just keep whisking until it starts to go thick.
0:39:39 > 0:39:43I'm just making my white sauce before I add the cheese,
0:39:43 > 0:39:50which is my vegetarian cheesy, erm, er, erm,
0:39:50 > 0:39:52cheese and mushroom...!
0:39:52 > 0:39:56Mushroom cheese delight! I am winging it!
0:39:57 > 0:40:00- What's the vegetarian...? - Erm, it is a mushroom, er...
0:40:00 > 0:40:03- Gratin!- ..gratin.
0:40:03 > 0:40:05- Mushroom gratin.- Mm.
0:40:05 > 0:40:08- What the heckie-deckie is a mushroom gratin?- I have nothing to do with it.
0:40:08 > 0:40:09It's just fabulous!
0:40:09 > 0:40:13It is one of the greatest dishes this side of the equator.
0:40:13 > 0:40:17It smells good, garlic and mushrooms in a cheese sauce.
0:40:18 > 0:40:20Mushrooms in a cheese sauce.
0:40:20 > 0:40:23It sounds like you're cheating the vegos to me.
0:40:23 > 0:40:27My sauce is fabulous, look at this!
0:40:27 > 0:40:31It's so rewarding to see, you know, a liquid turn into a sauce,
0:40:31 > 0:40:33it's gorgeous.
0:40:33 > 0:40:35Right, do we have any tea towels?
0:40:38 > 0:40:41Throughout the Royal College, morning classes are well underway.
0:40:43 > 0:40:45- Got it, chefs? - TINA AND BIGGINS: Yes, chef!
0:40:45 > 0:40:48- You've got about an hour and a half left.- Thank you, chef.
0:40:48 > 0:40:50- So you want to get a move on. - Right.- Yes?
0:40:50 > 0:40:51Yes, chef.
0:40:53 > 0:40:57While Charley bashes biscuits for the cheesecake base,
0:40:57 > 0:41:00Jason is boiling aubergine for the ratatouille.
0:41:00 > 0:41:03Doing this will stop them soaking up oil later.
0:41:04 > 0:41:09I've got a lot to do in the prep of this ratatouille,
0:41:09 > 0:41:13but it seems to be just about coming together.
0:41:13 > 0:41:17I've just got to chop up the garlic and then I'll be ready to go.
0:41:17 > 0:41:21- But is it going with couscous or anything?- Not at the moment.
0:41:21 > 0:41:23Probably a good idea to do something with it.
0:41:23 > 0:41:26Cos otherwise it's like a side dish, isn't it?
0:41:26 > 0:41:29- You know, it needs to have stuff with it.- Stuff with it, yeah.
0:41:29 > 0:41:32We've got a nice bit of, er, chicken stock there, Charley,
0:41:32 > 0:41:35we can put the couscous with that.
0:41:35 > 0:41:38Chicken stock and couscous for the vegetarians? Well done(!)
0:41:38 > 0:41:42- I meant vegetable stock. - Well done, Jason(!)
0:41:42 > 0:41:43Lovely.
0:41:44 > 0:41:45Even containers.
0:41:49 > 0:41:51- That's not enough. - It will be enough,
0:41:51 > 0:41:53you don't want to have too big a thick base,
0:41:53 > 0:41:55just squash that right down.
0:41:55 > 0:41:56Yeah.
0:41:58 > 0:42:02With the base done, Charley now has to hand whisk enough mascarpone
0:42:02 > 0:42:05and cream for 60 portions of cheesecake.
0:42:07 > 0:42:10Supposed to keep your elbow in
0:42:10 > 0:42:13and just use your something-or-other.
0:42:13 > 0:42:14I don't know.
0:42:23 > 0:42:24Over on the other team,
0:42:24 > 0:42:28Tina is also preparing a cream filling for her meringues.
0:42:32 > 0:42:35And once it starts to get just thick you can take it off
0:42:35 > 0:42:38and then use a whisk and take it yourself so it don't go too far.
0:42:38 > 0:42:41- Right.- Yeah? It will ache, it will hurt your arms, yeah.
0:42:41 > 0:42:43All right, OK, look, I'm doing that by hand.
0:42:45 > 0:42:47- Sorry?- She stole my...
0:42:47 > 0:42:50She came in with that really pretty smile and went,
0:42:50 > 0:42:53"Oh, Charley, can I use that bowl cos I need to whisk something?"
0:42:53 > 0:42:55And I go, "Yeah, sure, of course you can!"
0:42:55 > 0:42:59Without remembering that I had to whisk my own cream.
0:42:59 > 0:43:03I just want everyone to know that this was hand beaten.
0:43:03 > 0:43:04Whereas I, on the other hand...
0:43:04 > 0:43:06You on the other hand are just standing there.
0:43:06 > 0:43:08Surely you should be doing something else?
0:43:10 > 0:43:12- OK, take that off.- Take it out.
0:43:12 > 0:43:16- Now, what you do, you finish it by yourself with the whisk, yes?- Yeah.
0:43:24 > 0:43:26Oh, I know what you mean, Charley. This is hard work.
0:43:26 > 0:43:30- Oh, you're beating now, are you? - Yes.- Yeah.
0:43:30 > 0:43:33It always somehow tastes nicer when you do it by hand.
0:43:36 > 0:43:37This is really hard.
0:43:38 > 0:43:40As Tina struggles on,
0:43:40 > 0:43:45Biggins is making some last minute changes to his mushroom gratin.
0:43:45 > 0:43:47We're changing our vegetarian dish
0:43:47 > 0:43:50because it was felt that cheesy mushrooms weren't really the...!
0:43:50 > 0:43:52HE LAUGHS
0:43:52 > 0:43:55John was really underwhelmed. I mean, I thought
0:43:55 > 0:43:58he was going to have a little bit of a fainting, er, thing,
0:43:58 > 0:44:01but we're going to put some pasta in with the mushrooms,
0:44:01 > 0:44:03so it'll be quite substantial, I think.
0:44:06 > 0:44:07We've got mushroom pasta. Really?
0:44:07 > 0:44:09Wow, well, that's exciting, isn't it(?)
0:44:09 > 0:44:11Not quite as exciting as a meringue nest
0:44:11 > 0:44:14with some whipped cream and some berries. Oh, come on!
0:44:16 > 0:44:17Mmm...lovely.
0:44:17 > 0:44:19Only another 67 to go!
0:44:22 > 0:44:24See, I would normally go and buy this.
0:44:27 > 0:44:31In just over half an hour, the students will break for lunch.
0:44:31 > 0:44:33We've got exams here today.
0:44:33 > 0:44:37Viola players, oboists, bassoonists, percussionists,
0:44:37 > 0:44:41they've got to be back for their exam in the afternoon
0:44:41 > 0:44:42and timing is very important,
0:44:42 > 0:44:46so we expect the food to be on the table at exactly the right time.
0:44:46 > 0:44:48If students are late for their exams,
0:44:48 > 0:44:50I'm sorry to say that marks will be docked off,
0:44:50 > 0:44:54and that's pretty serious because this is all about their careers.
0:44:58 > 0:45:00Chefs. You've got half an hour.
0:45:01 > 0:45:05- Need to start looking at putting stuff in serving dishes.- Right.
0:45:10 > 0:45:13Time is running out, but Charley and Jason still have to
0:45:13 > 0:45:17cook 40 portions of beef and veg for their stir fry.
0:45:18 > 0:45:22I'd start stir frying your beef and your vegetables.
0:45:22 > 0:45:24I think, I think I'll...
0:45:24 > 0:45:26I think I'll just panic!
0:45:36 > 0:45:39It's all starting to become a little bit more frantic.
0:45:39 > 0:45:43It seemed calm not so long ago and now it's really starting to hot up.
0:45:43 > 0:45:45- Perfect.- Yeah?
0:45:45 > 0:45:48The ambition of Charley and Jason could be their undoing
0:45:48 > 0:45:51because they may not get their food out on time
0:45:51 > 0:45:53whereas common sense has prevailed with Biggins and Tina,
0:45:53 > 0:45:55and they've kept it pretty simple.
0:45:55 > 0:45:58Their food will be out on time, but will it be impressive?
0:46:01 > 0:46:03- Biggins?- Yes, sir.
0:46:03 > 0:46:05You want to get this pasta off and into cold water straightaway.
0:46:05 > 0:46:08You're going to want to put a colander in the sink as well.
0:46:12 > 0:46:15Hurry up with your pasta, Biggins, because it's overcooked.
0:46:15 > 0:46:16Cold water, straightaway.
0:46:16 > 0:46:18I can't see, take my glasses off!
0:46:20 > 0:46:21Oh, bum!
0:46:28 > 0:46:31All right, chefs. You got 15 minutes left.
0:46:31 > 0:46:34You really want to be at the front in about ten minutes
0:46:34 > 0:46:36ready with all your dishes. Yes?
0:46:49 > 0:46:50Wilt, wilt, wilt.
0:47:01 > 0:47:04- Charley, that looks lovely.- Thank you, chef. Hope it tastes nice!
0:47:08 > 0:47:10Finish them under the grill, yes?
0:47:18 > 0:47:22With minutes to go, the queue for lunch is building.
0:47:26 > 0:47:29Jase, can you deal with those two things while I take this food out?
0:47:33 > 0:47:35- Where are you?- We're down here.
0:47:40 > 0:47:43- Very good, darling, I'm impressed! - Very impressed!
0:47:43 > 0:47:45- Has that got enough in it?- Yep.
0:47:48 > 0:47:49OK, let's plate it up.
0:47:52 > 0:47:54Wow, that salmon looks amazing!
0:47:57 > 0:47:59Watch your backs there, guys.
0:48:03 > 0:48:04Woo!
0:48:08 > 0:48:11As soon as you've done that, straight outside, yes?
0:48:11 > 0:48:14- Ready to serve, with two minutes spare.- Oh, plenty of time.
0:48:14 > 0:48:16Well done, well done.
0:48:22 > 0:48:24Right, let's go, you two.
0:48:24 > 0:48:27Get that one in the hot cupboard quickly, come on.
0:48:35 > 0:48:39The students have a choice of Biggins and Tina's salmon fillets
0:48:39 > 0:48:43on a bed of sweet potato, peppers, garlic and onions
0:48:43 > 0:48:45or a mushroom and spinach pasta bake.
0:48:47 > 0:48:52Jason and Charley's mains are beef stir-fry with noodles
0:48:52 > 0:48:55and a ratatouille with couscous.
0:48:57 > 0:48:59Looks all very colourful.
0:49:00 > 0:49:02Come on, girls.
0:49:04 > 0:49:06- What would you like? - I'll have the salmon.
0:49:06 > 0:49:08Head over that way and get the salmon.
0:49:13 > 0:49:15What would you like, would you like a stir-fry?
0:49:15 > 0:49:17- Salmon, I think.- Good on you, good choice.
0:49:17 > 0:49:19Even though it pains me to say it.
0:49:21 > 0:49:23Hi, what would you like? Salmon?
0:49:23 > 0:49:28- It's got lovely Mediterranean vegetables.- Oh, jolly good show!
0:49:28 > 0:49:32- And the lemon's cheap... - It's not...- It's cheap lemon.
0:49:35 > 0:49:38Biggins and Tina's salmon is a clear favourite.
0:49:38 > 0:49:41The salmon's great, it really has a very nice texture,
0:49:41 > 0:49:45it seems like a good temperature. I'm not an expert but it's very succulent.
0:49:45 > 0:49:48But are the vegetables a bit salty, I'm wondering?
0:49:48 > 0:49:50The salmon in this dish is a little dry
0:49:50 > 0:49:53but the vegetables are beautifully cooked and sweet and well seasoned.
0:49:53 > 0:49:56That's not a bad effort, John.
0:49:56 > 0:49:59I'd just like a little bit more, do you know what I mean?
0:49:59 > 0:50:01Just a little bit more to the dish.
0:50:01 > 0:50:06No, I'm happy. I'm very happy, yeah, yeah, yeah. In volume, nice dish.
0:50:09 > 0:50:11Sorry, the salmon is sold out! Sorry!
0:50:11 > 0:50:14STUDENTS GROAN
0:50:14 > 0:50:17Should have come early!
0:50:17 > 0:50:22We have a little, Oh, I know, boos... Oh, dear.
0:50:22 > 0:50:23Like some pasta?
0:50:23 > 0:50:26Thank you, I'm sorry about the salmon.
0:50:30 > 0:50:32- Like some salad as well? - Yes, please.
0:50:41 > 0:50:44The pasta's cooked well, the mushrooms and spinach cooked,
0:50:44 > 0:50:47I would simply like to see more sauce on it.
0:50:47 > 0:50:48I'd like to see it wetter.
0:50:48 > 0:50:51I think they had the time to make the sauce a bit richer,
0:50:51 > 0:50:55put some cream in it. Maybe it's because my expectation is higher
0:50:55 > 0:50:57because I know they're really good cooks.
0:50:57 > 0:51:00As a vegetarian, we often get given the same food over and over again,
0:51:00 > 0:51:03and I have to say, I think it was quite an unoriginal choice,
0:51:03 > 0:51:05quite formulaic.
0:51:05 > 0:51:06I think people often fall back on pasta
0:51:06 > 0:51:08and they've done the same thing here today.
0:51:12 > 0:51:15With the other team's dishes sold out,
0:51:15 > 0:51:18business for Charley and Jason picks up.
0:51:20 > 0:51:23- I would love the Chinese stir-fry. - Stir-fry, OK!
0:51:24 > 0:51:26I'll see how that compares with the ones my mum makes!
0:51:26 > 0:51:28Yeah, all right!
0:51:28 > 0:51:31- Oh, no!- I'll be nice.
0:51:31 > 0:51:35- Your mum's is always going to be better, always.- Thank you!
0:51:36 > 0:51:39Can't believe she's put that pressure on us. Her mother.
0:51:39 > 0:51:43- Always got to bring the mother into it!- All the students will love it.
0:51:43 > 0:51:46- What would you like? - Beef stir-fry, please.
0:51:51 > 0:51:54The noodles make that a little dry but the meat itself is really moist
0:51:54 > 0:51:57and the bok choy gives juice as well
0:51:57 > 0:52:00but the flavours in there - he's got salty soy in there,
0:52:00 > 0:52:04he's also got the fragrance of Thai basil, that sweet aniseed.
0:52:04 > 0:52:06Got little bit of chilli as well. Good flavour!
0:52:06 > 0:52:09They need to make a sticky sauce around those noodles,
0:52:09 > 0:52:10that's what they really need to do.
0:52:10 > 0:52:13But saying that, it's good.
0:52:13 > 0:52:16I loved the beef because - I don't know what they put in the seasoning,
0:52:16 > 0:52:20I will find out, but it was very special and actually quite unusual.
0:52:22 > 0:52:27This is the last stir-fry, so, sorry. Ah, there's ratatouille.
0:52:34 > 0:52:38I am a terrible cook so I thought it was absolutely great, well cooked.
0:52:40 > 0:52:43Yeah, she knows! And so yeah, I thought it was great.
0:52:43 > 0:52:46What's really nice is the courgettes and the aubergines
0:52:46 > 0:52:48are actually cooked and not hard,
0:52:48 > 0:52:52the tomatoes have got lovely flavour and juice, the peppers are roasted along with the onions,
0:52:52 > 0:52:54and it's all done really well.
0:52:54 > 0:52:57It deserves to look better, that dish, cos it tastes good.
0:52:57 > 0:53:00With mains out of the way, the focus shifts to dessert.
0:53:02 > 0:53:05Yeah, try and get 30 out of them.
0:53:05 > 0:53:09- In fact, we can work it out if any of us can do maths...- It's way too small there now.
0:53:09 > 0:53:14- It's fine, calm down.- Long as they all get a little bit.- If that's the right...- That's lovely.
0:53:21 > 0:53:23Guys.
0:53:23 > 0:53:27Want to stop eating and go and get your sweets ready to start serving?
0:53:27 > 0:53:29- Yes, chef.- Thank you.
0:53:30 > 0:53:31Thank you.
0:53:31 > 0:53:33HE LAUGHS
0:53:35 > 0:53:38- He's a lunatic. - HE LAUGHS
0:53:38 > 0:53:39Absolute lunatic.
0:53:39 > 0:53:41Did you want this outside?
0:53:41 > 0:53:46- Come on, Tina. Stop eating! - Oh, careful, mind your sleeve!
0:53:47 > 0:53:48Steady, steady...
0:53:52 > 0:53:57The students can choose between Biggins and Tina's meringue filled with vanilla cream
0:53:57 > 0:54:00or Charley and Jason's honeycomb cheesecake.
0:54:00 > 0:54:04Ladies and gentlemen, boys and girls, pudding is served!
0:54:04 > 0:54:06CHEERING
0:54:06 > 0:54:08Come and get it!
0:54:09 > 0:54:13- Can I have some meringue, please?- You can have whatever you like, girl!
0:54:13 > 0:54:15HE CACKLES
0:54:18 > 0:54:24This time, it's Charley and Jason's cheesecake attracting the most attention.
0:54:25 > 0:54:30- Thank you.- Would you like a bit more? - Yes, please.
0:54:31 > 0:54:35Pudding-wise, they've obviously got no taste.
0:54:35 > 0:54:38They're all going for this cheesecake thingamajig.
0:54:38 > 0:54:40You got any more plates?
0:54:44 > 0:54:47Lovely buttery base. You know how much I like that.
0:54:47 > 0:54:49Nice fruit on top but the cream's not sweet enough.
0:54:49 > 0:54:52And I thought I was supposed to get bits of honeycomb
0:54:52 > 0:54:53and there's nothing in there.
0:54:53 > 0:54:57They've all dissolved in the moisture, they've disappeared.
0:54:59 > 0:55:01There's just a lot of cream and
0:55:01 > 0:55:04there wasn't very much flavour in it.
0:55:04 > 0:55:06So it was a bit disappointing, I'm afraid.
0:55:09 > 0:55:11Free music lessons with the meringue!
0:55:12 > 0:55:16- Are you an item?- Yes.- You are? Oh, perfect.
0:55:16 > 0:55:19They're sharing, how sweet!
0:55:19 > 0:55:21Oh, lovely. Getting married?
0:55:21 > 0:55:23HE CACKLES
0:55:23 > 0:55:25We'll do the wedding!
0:55:25 > 0:55:27HE CACKLES
0:55:29 > 0:55:32Well, it said meringues on the menu but there was only one meringue,
0:55:32 > 0:55:35but, you know, with the Trades Descriptions Act and all that.
0:55:35 > 0:55:40I quite enjoyed it but it had a slightly bought feel to it,
0:55:40 > 0:55:42I could imagine it in a box in the supermarket.
0:55:47 > 0:55:51It's the simplest thing in the world, but it's pretty and it works.
0:55:51 > 0:55:54It just seems to me to be a little bit of a cop-out.
0:55:54 > 0:55:56Saying that, it tastes good.
0:55:57 > 0:56:00Hello guys, that's end of service now.
0:56:00 > 0:56:02You've done exceptionally well today.
0:56:02 > 0:56:05It's not easy cooking for that amount of people.
0:56:05 > 0:56:08Let's clear down and we can go home.
0:56:08 > 0:56:11Thanks very much, Steve. Really enjoyable.
0:56:11 > 0:56:15- What does "clean down" mean? - That means clean all this down.
0:56:15 > 0:56:17I don't even do that at home!
0:56:22 > 0:56:27Today has been the most fantastic experience.
0:56:27 > 0:56:28I don't want to do it again
0:56:28 > 0:56:31but I'm pleased I've done it this once, with success.
0:56:33 > 0:56:35Today was brilliant.
0:56:35 > 0:56:39I will always remember it, I'm completely exhausted now
0:56:39 > 0:56:42but a dinner party for four won't throw me ever again.
0:56:44 > 0:56:48I really loved it and have a real feeling of satisfaction
0:56:48 > 0:56:53of having achieved something that I never thought I could do.
0:56:53 > 0:56:57It was a great day, a lot of emotion and I'm ready for my next adventure.
0:56:59 > 0:57:02I'm absolutely delighted with the performance of both teams.
0:57:02 > 0:57:04All four contestants worked really hard,
0:57:04 > 0:57:07John, they really did well in this task.
0:57:07 > 0:57:10I tell you what, it's going to be a hell of a cook-off for the semifinal place.
0:57:10 > 0:57:12I think you're absolutely right.
0:57:14 > 0:57:17And they're going to have to fight for their place in the competition.
0:57:22 > 0:57:26Next time, Jason, Charley, Tina and Biggins
0:57:26 > 0:57:31will be cooking for a place in the semifinals.
0:57:31 > 0:57:33It's like a holiday on a plate.
0:57:35 > 0:57:39- You talk too much.- We do(!) - Natter, natter, natter!
0:57:39 > 0:57:42Oh, no, that's raw. This is not a good dish.
0:57:42 > 0:57:45Only two of them will make it through.