Cooking for the Police | MasterChef UK Celebrity | S14 EP11

In an exhilarating challenge at the Metropolitan Police Academy, contestants Kelly, Vicki, Tomash, and Adam race against time to serve lunch to 120 recruits. Tasked with crafting a meat or fish dish, a vegetarian option, and a dessert, the teams navigate kitchen chaos to impress with culinary skills under the watchful eye of the academy’s executive chef.

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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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Five more celebrities have taken on the challenge to become Master Chef Champion three sammon Vicki you are going to get it what the fish loving hell I think boxing’s easier last time it was DJ judge jwes who was to leave the competition now the remaining four have returned to continue their

Quest absolutely loving the compet ition being in MF is actually got me cooking again cuz I haven’t done it in 25 odd years we’re going to be walking into a new challenge and it could be anything I am nervous my hands are shaking now I want to really improve I’m like a culinary

Sponge just absorbing all of the expertise around me the good thing about boxing is you know I’m on the safe side of the ropes but when you’re in the kitchen there isn’t no safe side is there new day new challenge for celebs and we are going to put them through

Their Paces Jo we’re going to turn up the heat we are really going to put them under pressure Welcome back to the master chef kitchen a very different looking Master Chef kitchen and we’ve got a cracking challenge for you we call this The peirs Challenge and it’s going to be a real test of your teamwork and your communication skills two teams Adam and toas you are

The blue team get to know each other Kelly and Vicky you are the red team girls versus boys each team is going to cook a dish and two portions of that dish and those two portions must look and taste the same as each other at the end of The

Challenge the simple fact is though you will not be working next to each other light bulb you’ll be cooking on opposite sides of the wall from each other behind you are the ingredients that you will need for your dishes and a set of basic instructions go and put your aprons on

Have a look at your ingredients make a plan thank you thanks guys each team has been given a different vegetarian dish with separate trays of ingredients for every element I’ve never made any of this I can get away with a mayonnaise I think Adam and tomash will be making John’s Mexican

Tacos filled with cabbage col SLO smashed avocado salt and pepper tofu and topped with a spicy mayonnaise oh we have to make our own t is it tortillas tortilla is simply made of Massa of flour mixture made from corn and lime two parts flour the 1 and 1/2 pot hot

Water cuz the hot water makes it come together we use cold water it doesn’t goes like cement is that why when it cools it sets yes and the mixture comes together fairly quickly it’s now a matter of taking them into the size you want them to

Be I’ve never seen one of these before never I’ve only opened them in a packet put one bit in there a bit of paper push it down and then give it a squeeze turn it by 90° give it a squeeze so to keep on turning them around and squeezing them there’s your

Taco and it’s thin just a dry pan whilst they’re hot grab one of these it’s a taco stand and then you just push them in ah I wonder how you made them curvy if they get cold they’ll just break you know how to make mayo I’ve never

Made Mayo I’ve never made it but you know how to do it I’ve got a a rough idea so it’s egg yolk it’s only egg yolk no whites in there so now instant Mayo one whole egg not an egg yolk a whole egg want to be spicy so I’m going to put

In half a chili mustard vinegar and olive oil are added to the egg before mixing stick blender in it’s a reaction between the mustard the vinegar and the Egg so that the whole thing of MiFi will come together man is genius so what we going to start with is

The C that goes at the bottom it’s any avocado smashed avocado we don’t want a paste I want some texture some Tobasco couple of shakes depending how spicy you want it little bit of lime 100% I would eat this 100% I wouldn’t oh no I don’t like tacos and I don’t like

Tofu tofu is Bland same as pasta so you got to put flavor around it or with it white peppercorns salt a little bit of chili powder but not much the seasoning is added to a cornflour and plain flour mix that coating on the out side gives you texture lovely crispy texture but it

Seasoned gently drop them in I don’t think anything here is cooked apart from the tofu and the um the taco how do you want them to present it mate with a bit of style Elegance so you can see everything in it so a bit of cabbage now SLO in the bottom bit of

AO of chili and you drop the hot tofu into the coriander and then we take a bit of tofu and then a little bit of mayo there you go very very good indeed I’m going to have to Freestyle it a little bit cuz I don’t cook tofu often

But I’ve done it before you know a few times Vicky and Kelly are both making John’s ffle so served in a flat bread filled with taboule a salad made from cracked wheat and parsley pickled red onions and radishes and finished with a tahini or sesame seed sauce so let’s

Start with the bread it’s got a yeast in it so it does rise and we got to activate that yeast first and then sugar so the yeast already with that little bit of sugar suddenly got goes to liquid once you’ve got that warm milk and then some yogurt flour and then your

Salt and then what you want is a soft dough and not needed too much and if you work it too much it doesn’t puff up then leave it for about 20 25 minutes and let it rise so that’s the first job they’ve got to do is get that bread dough

Made I think making one of these things on their own which I’m not familiar with would be hard enough without the fact that I’m going to have to make it look identical to yours and we can’t even work together now for a quick pickle equal quantities vinegar and water and then a good

Tablespoon of sugar take under the Heat and warm it what how we going to do your onion you’re going to do Rings you’re going to do yeah slice it like that H right so so like that way got it like half Rings yeah so cut it in half yeah then goes

The onions put your radishes in a bowl pour the whole mixture across the top Well that took no time at all I mean that was literally a couple of minutes the sauce is made with tahini a sesame seed paste blended with garlic water and a squeeze of lemon

Juice now I’m going to make Tuli salad made from cracked wheat parley all you do is just soak it in hot water in the same way as you soak cuscus got to be honest I’ve never heard of any of these dishes so T it’s like um it’s really

Lebanese all those sort of like Vibes once soaked the cracked wheat is added to chopped parsley spring onion tomato and mint a little bit of olive oil lemon juice and it should be light and fluffy and it shouldn’t be all clumped together beautiful now we need to make the fuff

Themselves so I’ve got fa beans which I have soaked in water overnight they’re really really Bland so you need to flavor them the beans will be flavored with chopped onion garlic celery parsley and coriander and then the dried spices lots of cumin sumac lemonan flavor kayenne and then a green

Chili whole thing stalk and all sling it all in there put them in there then mix it all together I mean I mean CID all sounds great in theory but you’re not actually telling us what to do I just see my B is in there we put it

In turn it on and let it mix so now the soaked beans and it doesn’t matter there’s a little bit of liquid but not too much because otherwise you that was soup that’s a beautiful fragrant mix that’s the secret of the good fluffle it needs to be really well

Flavored so there’s your fluffle mix flat right brilliant the bread’s not going to take long is it’s going to be a matter of minutes when it’s cut one side they going to turn it over and cut the other side and now for our fuffle itself shape it how big we’re thinking I’m thinking

That show made that on you pretty much the same brilliant they take about four or 5 minutes each how can you tell when they’re done they will float to the top you see these ones here are floated to the top and they just come

Out so now any way you want to serve it really I would cut the bread in half and make sure you can actually open that bread up cuz remember we want the pocket to buing for fluffles oh look working for me brilliant brilliant brilliant brilliant huh it’s like the blind

Leading the blind here but I’m a very good team player I’m not L the problem so what this together K but we we’ll stick together got this beard I know how smashing avocado though okay Thomas can you swap to the other side please you’re on the other side of the wall

Vicky can you swap over to this side please Good Luck Good Luck make sure we talk talk as much as you want hi Adam 50 minutes let’s cook get the flour for the yeah the yeah for the taco the Massa flour Vicki have you got the milk in no K haven’t put the

Milk on and add the sugar so how much yeast you want in K use use all the milk all the yeast all the milk and all the sugar okay now put 200 g Yeah what was it 200 yeah I’m just still putting it in how precise does it have to be and now 160 m of water actually do you know what rather than taking that cold water can you put 160 Ms of hot water instead bit light yeah yeah so pour that

Water out and get hot water can’t it’s already gone into the Flour how does your dough feel crumbly is it still crumbly yeah add a bit more hot water Tom ashing is very comfortable with making a dough so I think Adam is looking to tomash for a bit of guidance it’s still very very crumbly take it out of the bowl and it’s

Got to be a bit like plasticine mine still mine’s still nowhere like that I’ve cut my dough into four equal parts so I’ve got four little balls [Laughter] now on the red team Kelly and Vicky have got their flatbread dough underway Vicki yes BB once the milk’s warm and the

Yeast is dissolved add it add it to the flare in the bowl Kelly I’m going in with me mixture at the moment Kelly is taking the lead do this add that have you um started mixing your flour and yeast and milk yes peep oh God that smells horrible that’s

Okay as long as Kelly is confident with what she’s doing I’ve never made any of this dish why couldn’t you just give me sardines to do I want to get this made first so it can prove which means uh I don’t know what it means I’m just trying to S

Clever right Keel yeah I think my door is in a really good position here I’m going to cover it with cingf and leave it to proof yeah cover it for a little bit I’ve put it in a bowl okay yes I’m cheating don’t tell anyone 20 minutes

Gone Tom Ash and Adam are still working on their tortillas how many have you done uh I’m on me I’ve just done me second one okay I’m just doing the third one I’m going to heat up the pan now yeah okay how much oil will you putting

In it put a teaspoon to start with and then we’ll add if we need all right tomash and Adam are doing the task but they’re so slow how can we measure that we’ve got them the same size there’s a measuring jug yeah turn it upside down yeah is it the same size

As the top of the T mine are a bit bigger than that you reckon I should make them smaller well I can’t make mine bigger how long do you reckon they’ll take the cook I’d say at least um three minutes on one side two three minutes

Really Thomas you cook both sides of a taco yes both sides yeah they’ve still got to make smashed AO they got to make SLO they’ve got to make mayonnaise then do the salt and pepper tofen as soon as it’s been cooked as soon it’s been done

Put it in the in the the wooden cradle you have to to bend it when it’s hot okay mate with their flatbread dough proving viicky and Kelly are prepping their falafel mix okay talk quantities I’m putting the they look like butter beans into the they’re called fa beans the fa

Beans yeah let’s put every how many you going to use mate put them all put it all in I Like Your Enthusiasm whole celery half an onion and half of the green pepper half oh no use the whole green pepper that’s that’s a chili beab right all right the chili

Use the whole chili you want to use the whole chili yeah use the whole chili so it gives it flavor okay babes you’re wild and I love it talk to me about these Herby things start the start your mixer Kelly has got a quiet voice so Vicki is

Struggling to hear Kelly how many mint leaves did you use Kell can’t he you over the blender pet hey I’m not rolling the bread yet I’m mixing this other stuff it’s just a load of screaming I’m blending K I’m blending going on over the really noisy blenders sh oh that looks

Flof Kelly yeah M starting to look like fluffles I don’t know what the supposed to look like okay Kelly saw four mediumsized balls yeah I think we’re going to need a bit of flour for it speak off Kell Vicki and Kelly have got two very very different consistencies for their

Fluffles Kelly’s added so much water that now we’ve actually got a liquid mixture the problem is she’s going to put into a deep FR in a basket and because it’s wet it will stick to the bottom of the basket you are halfway 25 minutes left

Right I’ve done half a lemon half a lime in the avocado with 10 Strokes of zest and 10 drops of Tabasco yeah now should we do the Mayo right separate the egg right separate the egg yeah and we just need the yolk yeah yeah okay I’ve got the yolk now what I’m

Making an absolute balls up of separating it just tiny yolk if Adam’s got a recipe for mayonnaise with an egg Yol that works for him absolutely fine and that can work no problem but he’s even got to communicate to tomash what it is he’s done how much

White wine vinegar I’ll be honest with you I haven’t got a clue let’s go through tablespoon no I’d say half a teaspoon is that all tell me how much oil to pour in just slowly start adding it slowly I mean really really slowly how much in total um I don’t know

It’s until it starts to mulfy you got to do it really slowly I’ve never done this I’ve only ever read about it I’d say this does not look like Meo just keep adding the oil I know I don’t like the stuff I buy a shop the more oil you

Add the more it gets thicker well that sounds like a good result Tomas seems to be working out the mayonnaise working out its consistency is your Mayo thickened yeah it’s quite thick I think it’s decent mine’s like soup yeah it’s like a thick souit no no mine’s like a

Consumo Adam’s read about how to make May so what he’s now going to do is try and think about what he’s read got another egg have We on the red team Vicky and Kelly’s dough is ready for Rolling have you done it round you I’ve done it like a pit up bread she pit of bread okay right Kell I’m getting me flat bread in the oven mate sorry getting me flatbread in the oven I’m rolling still

Okay bab no worries is your bread in yet it’s just going in now let me know and then we’ll do the taboi together right I’ve never done this one you better told me how to make it you’re joking you think I have right pour half of the pot of the grein half

The Grain in a pot yeah and let’s get it boiled okay Vicky and Kelly have got the fluffle done the flatbread done to booly is on the way teams you have 15 minutes left come on Adam is still trying to thicken his mayonnaise Adam yeah we need to stop moving to the

Um to the tofu now right talk me through it cut the tofu a cmet thick yeah and then cut it into three long pieces and then we got to coat the chunky um tofu chips cuz they’re quite moist which which flour you going for plain or corn let’s use cornflour cuz cornflour is

Used for thickening things often let’s go with that I’m literally guessing I have no idea we’re really really behind um because we haven’t even done the coast law yet we still need to fry the tofu um and the pressure’s really on at the moment we need to get the coast law

Done yeah I know we do I’ve also got to fix me mayonnaise Adam is really struggling with that mayonnaise at the moment we have this liquefied mixture of chili and oil with some flavorings in it and that’s about it imagine like the worst drama scenario in Albert Square that’s

What Adam’s going through right now two FFF two sets of Taco 6 minutes let’s go who my God I’m fluffing V yes bab what are you on to now I’m cutting the onion from me um pickled onion and radish pickle check your bread me Bread’s not doing out mate

Mine’s not doing an awful lot Adam yeah get your cabbage on the Manda in and do a a really good handful of them hang on I’ve just got to go back and get the um tofu out before it dies yeah yeah my tofu is done mine’s nearly done and it

Don’t look too bad for me so I’m quite happy with that I think my fluffles are done I’m going to let you rest little guys you going to be able to get these out I’m going to try I know but I’m going to take out the bottom I’m going

To get that don’t worry don’t worry I can do impossible sometime what what should we put in the tacos first hang on hang on wait wait wait wait we’ll assemble it together hang on just give me a minute okay three Minutes I’ve got a problem here I got one out K I’m going forward with the tahini bab how’s your flat bread oh um don’t forget that flat how’s your flat that bread lumpy we’ve got minutes to serve it I know mate I know right the order Co law

Avocado tofu mayonnaise got it I’ve still got to fix the mayonnaise Kelly yeah what plate do you want to put it on B should we put it on this nice big one this one yeah do you fancy it yeah okay babe right there we go you know this

Cuscus looking thing let’s shape it into a bowl no no no you put that on the bottom of the flatbread okay you have 90 seconds left I’m going to put put the uh tofu in now yeah I’m putting about half a tablespoon of mayo on each well the way things are

Going mate I’m not going to have any Vicki yes bab what are you doing with the peanut butter sauce there you sprad I’m pouring it over the fluffle and then on the Sade I’m just trying to fix the Mayo 30 seconds in 30 seconds me radish is in on the side hunt

It’s like on the on the side on the side on the left of the plate as you look at it and I’ve put a little bit on top of the balls so that’s my right Thomas yeah I’m having to serve the Mayo on the side because it’s just not working got it

Well I can’t change mine now that’s it stop woohoo so hard I love the fact I’m telling you how to make mayonnaise and I mine up blue team come on how fast you walking I’ve just near I’ve just got to the end yeah me too oh okay Okay what do you think Greg I think they’re pretty good I think they look remarkably Similar you know what toas I have to say your flavors are great the mayonnaise is wonderful the tacos are too thick but I don’t mind the Chow on the outside do them without oil otherwise they’re greasy the tofu has no flavor it’s a texture and yours is fine it’s a little

Bit crispy on the outside and perfect fluffed in the middle great I’m really pleased Adam your tacos are nonon perfect they are just fine enough to hold everything together and they are made beautifully your tofu could probably do with a little bit more seasoning more crust on the outside and

Fried for a little bit longer your cabbage is nicely cut your avocados well CES 10 drops of Tobasco brilliant that Adam that mayonnaise stuff is disaster that’s egg yog and oil in a jug yeah that’s why I didn’t put it on there I think we did all right yeah no

It was much the communication was good that’s the it was actually that’s not bad between us there um that’s not bad communication communication sorry what you say red team come on bring your plates up come on [Laughter] we tried very hard I mean you you’ve done terrible

Putting like a cockney and a Jordie together I mean extreme language barrier they’re massive both of you they are absolutely huge look the same inside do they taste the same H okay oh we’re doing all right he’s making good sounds Vicky your falafel’s well flavored full of herbs and seasoned I

Like the sharpness the sweet sharpness that you’ve got on your onions I think your Tahini paste is beautiful you got decent seasoning in your salad uh your bread is too thick Kelly your bread is hard unfortunately but the Falafel themselves are soft full of flavor and your tahini is very very

Good you’ve got lovely sweetness on your onions and lots of edge through your bulgo the enthusiasm between you two as a working pair and the communication I think was great do you know what would have been better if they gave us earphones to talk to each other come in Vicki Blue Hawk

Has added it’s time to roll the flat blade how many spring onions Eagle I think there’s some massive positives to come out of this as individuals and watching new work as a team listen there’s a big challenge coming up next and a great opportunity

To learn to mess it up I think would be criminal off you Go thank you get out of Here It’s early morning and Kelly tomash Vicky and Adam are on their way to face their next challenge Metropolitan Police Academy it it is the police it is the police hi lad welcome to the metropolitan police training center here in henden in North London this is without doubt the

Biggest police force in the country it’s also one of the biggest police forces in the world over 2,000 recruits come through here every single year today you have the honor of preparing lunch for 120 recruits and staff you are in teams Kelly and Vicky you are working together as a

Team tomash and Adam you are a team two and a half hours until lunch is served I suggest you four get on with it that way nice crumble I’m in I’m with you I love crumble and we do we do a a meat pie a meat pie or a

Lasagna keeping the celebrities on the straight and narrow is the police College’s executive chef Sophie Scott hello chefs morning morning I’m going to be your sheriff for the day in the kitchen I’m expecting some quality fresh dishes from you today so 10 minutes it’s not long got to come up with something

No pressure then eh no pressure come on let’s stop talking and crack come on now I’ve got to go now no it’s down to you each team will have 2 and 1/2 hours to create 40 meat or fish and 20 vegetarian main courses as well as 60 portions of dessert the ladder includes

Salmon chicken fillets and tofu fruit and vegetables a range of dairy products noodles panco breadcrumbs and a selection of herbs and spices it’s that usual thing when you confront it with so many ingredients you start go is they rice I don’t know don’t know don’t know don’t think so lad this is

Going to be a big deal for me completely out of my comfort zone have you ever done um OB T like you don’t like oing okay well don’t do it then if you I’m not going to do it cuz I’m taste it my dad was trained here he he was a police

Officer and graduated 5759 so yeah being being at henden yeah that’s um a bit of a connection I’ve kind of got a bit of an idea and you did a lovely sumon the other day so the only pressure is we’ve got to get it out in 2 and 1 half hours I believe

It is but as long as we keep it simple I think everyone’s going to be happy and I think we’re going to win the challenge today how many desserts you got to make 40 60 why don’t why don’t we make a massive um lemon like a massive batch of

Lemon posit can you do that I’ve never done I’m very simple you know what it’s like when you’re at work you look forward to your lunch hour it’s like the best thing if I mess up I’m going to be like wanted person number one and in a

Place like this that’s not a position you want to be in we ready right yeah so because we’re work on that we need to clear that off and clear that table table right ladies hi chef how we doing I think we’re cooking on gas if you mind the pun um

We’re going to do like um an Asian inspired salmon on a bed of noodles with the sugar snaps po Cho Peppers red onions and chili going through nice and bit of a like sauce with the Sesame the soy all that mix it up Ginger a little bit of the marinade for the salmon

Perhaps like it like style Y and then um the vegetarian equivalent is the toru we’re going to fry it in breadcrumbs like the style like style and then dessert is a lemon poset with like little couple short red bickies maybe CR push them up CH will put them on the

Bottom almost like a past of Cheesecake oh my God oh my God oh you’re good VI yes have you worked out who’s doing what s I’m going to start getting all the veg ready you’re going to start chees thing right I’m going to leave you to it Lads

I just want to wishes Good Luck Good Luck Good Luck Good Luck right I need a chopping bow I think the girls team have got a great plan take a noodle as a base top of that a piece of glazed salmon which has got chili garlic soy and honey

Mixed together because there’s a glaze over the top that will keep the salmon moist once you’ve chopped the V get started with the marinade get it on the salmon give it half an hour and then H get cracking with a tofu maybe okay vegetarian tofu with salt and pepper dessert cheesecake fantastic with

A compt of fruit cheesecake for me has got to have a lovely base but not too much it’s got to be sweet but not too sweet slightly salty with salted butter haven’t got a lot of time for cheesecake to set so rather than um making it all from scratch and stuff I’m

Using like already done soft soft cheese going to whack it in the big uh big big mixer over there wall up it all off add some as and sugar get it across some crushed shortbread biscuits top with some raspberries good to go I’ll bake and I if I mean be nice if

It do a puree with the red team underway the blue team is still working on their menu I just I I just basically chop them tomash they got a bit of ketchup to do I might have to do the rice maybe a little bit behind need to hurry them up a little

Bit right your final menu is I’m going to do a breaded chicken on a tomato sauce yeah uh Thomas yeah I’m going to use the same tomato sauce to save some time I’m going to use some OB jein cut them up drizzle them with some olive oil

And Chuck them in the oven and we’re going to do apple and rhubarb crumble with a fancy cream I know there’s a name for it yeah there’s some vanilla in there Chantell cream that sounds all right right come we get already running 15 minutes behind tomash cracks on with prepping oine for

The vegetarian Maine while Adam needs to flatten out 40 breasts for the breaded chicken which will be flash fried then baked there’s a lot lot to be done I mean if it was a speed up button it’d be handy no actually a slow down button slow down button Time Turner like Harry

Potter that’d be good I think the blue team’s main courses are fantastic Fried Chicken they’re serving with with a tomato sauce making it a little bit Posh and Mediterranean but still familiar the vegetarian big trays of oine baked with more tomato sauce mozzarella cheese potatoes and broccoli on the side as well sounds

Fantastic I’ve never chopped so many o machines in my life um I only maybe do one for myself and that’s about it across the kitchen Kelly is well underway prepping veg to be stir fried with noodles and served with both mes if I never see a pepper again in my life I’ll be

Happy with her lemon cheesecake topping in the mixer Vicki has made a start on a shortbread base God you’re ever in a bad mood making a cheesecake’s perfect is it come here there a machine right there we go there we go there we go we’re in that’s it so much easier thank

You that looks like biscuit beers Kell do you want to check on the um the cheesecake like actual stuff has it got to be a bit sloppy sloppy cuz this has got to go in the fridge isn’t it that’s kind of nice yeah I’m going to try it

Oh that’s good is it good beo I think it is let me try let me try let me try do you know I might just put a little bit more lemon juice in there beautiful L me should put just one more lemon juice in there oh little bit

More lemon in I think let’s kick it up and enough biscuit B is done let’s get some paping bags I think we smashed it I haven’t tried it yet really nice over the top is it oh a that’s reaction you haven’t finished yet I Happ sorry yeah quite we need a

Nice big spoon to get it in okay Bo this has to last 60 so let’s be sparing get a knife there you go right quick right go you start piping okay B great idea to do cheesecakes individually in rins cuz you don’t have to worry about the

Presentation Rush at the minute is just getting these in the air in the fridge so they have like sort of set with an hour gone tomas’s obber jeans are ready to roast before being combined with a tomato sauce I need to bun them in the oven cuzz time’s flying now that’s the

Steamer while Adam is preparing to breadcrumb the chicken well have set first never done EG egg wash never breaded a chicken what are learning curvish places right okay flour egg breadcrumbs if we did it this way so it’s a bit like battering a fish yeah you should know

That should know well should yeah but I’m not actually a chip shop owner reason right so flour all of bit oh God this is going to be messy perfect yeah have enough yet yeah absolutely and then on here this is going to take forever with Adam still working on the

Chicken tomash has moved on to the tomato sauce to accompany both Mains my task in Adams is very different at the moment so there’s not been an awful lot of communication I’m just hoping that he’s um on time with his chick chicken breast the cooking them

Shouldn’t be too much of an issue if the prep is taking a bit of time Adam has become fully aware of what a massive challenge it is to bash out and breadcrumb and Fry over 40 chicken breasts is a Herculean labor just start cooking those

Perfect if I can get this done in the next 20 minutes I don’t know might be longer um I commend going help Thomas with at the moment he seems to be doing everything sorry mate it’s just taking forever no no no don’t worry on the red team Vicky’s 60 lemon

Poset cheesecake inventions are ready for chilling I’m going to go on to the marinade for the salmon garlic ginger a little bit of Honey o while Kelly is still prepping veg to go with the noodles I’m going to put the noodles in the steamer right okay babes sounds good

You’ve got an hour and 10 minutes to go we are going to be so tired I felt like I was a bit cocky first I thought like we had everything under control but we have got it under control K course we have ke your race your race I’m just uh

Stressing don’t stress that’s one we go that’s one would start going wrong Adam has almost finished frying off the 40 chicken breasts that will then need to be baked while tomash is ready to assemble the oine M are you happy with the taste that sauce have you tasted

It but they are yet to start the crumble Thomas I’m I’m minutes away mate I’ve done 40 I’ve just got five spares coming out I tell you what I’d rather be doing this than the chicken trust Me right now for me me my biggest concern will we actually get a dessert from The Blue Team but they’re going to have to push hard first opened in 1934 henden police college is the principal training center for London’s Metropolitan Police Service hendon’s really important because it’s the start of your journey

As a police officer it’s helping to prepare you for the role that you’re going to do all the 30,000 police officers currently serving in the Met have passed through henden receiving 19 weeks of intensive training before officially joining the force being a cops more than learning the law it’s dealing with and

Supporting vulnerable people you know we are the 247 organization that people people always call the rigorous training program comprises of lectures exercise drills and roleplay training there’s just a tight 1hour lunch break for police Cadets to recoup before returning to their studies time is absolutely essential they’ll pause the training they have to

Have their food and they have to be back in for training so there is absolutely no gear or flexibility chefs 50 minutes it’s not long you need to start pushing it now Prep for the blue teams crumble is finally underway I so relieved to be out of that raw section we got to move on a bit now and tomash is working on a broccoli side to accompany both the main dishes I’m still a little bit worried what you worried

About with time is Chef panicking yet not especially but we got to get move on yeah I know we got to get a move on but she’s not panicking that’s the result is that R Bob not on yet no I’ve just finished it right let’s get that in then

Make that your last apple and let’s get it on yeah little bit water little bit sugar not like loads yeah and let’s just whack it up and get it cooking all right right where where’s sugar on the red team Kelly’s also ready to move on from prep I’m going to stir

Fried of vegetables lovely babe go for it go for it and the Asian marinade for the salmon is ready noodles are in cheesecakes are chilling and the salmon needs to sit in this marinade for 15 minutes and then it’s good to go it’s going to be tight Lads I’m not going to

Lie I’m going to need your help to get this I’ll help you babe I feel like we should let some water out no good I’ve got it I’ve got it kellu ke watch yourself please I’ve got it I’ve got it she’s got it Seizing those rice noodles with lots and lots of sesame oil and soy is a really clever way of doing noodles in volume season the noodles first cook your vegetables separate mix the whole lot together and then serve away you go while her salmon marinades Vicki can concentrate on the vegetarian Mane K I’m

Nearly done with this H tofu yeah and once I am I’m going to start cooking the salmon guys just under 35 minutes to lunch lunchtime is fast approaching but the blue team is running well behind their dessert they are right now struggling with the crumble filling is

Still cooking now what we’re going to do is assemble it all and get it in the oven this is quite uh wet wet strain off yeah potatoes are on Chicken on Broccoli on it’s it’s literally the dessert that’s all we got L today right ladies how are we doing

Salmon it’s going in the oven Chef it needs to pretty promptly yeah it’s going IM hot it’s getting there it’s not even on thought I put it on sh oh my God what’s this going on it in can I do the tofu yeah start frying

It Kell is all over the noodles all over the veg I’m dealing with the uh tofu right now the in the oven I don’t really see where what could go wrong that is a silly thing to see you’re all right Vic yeah me cracking right on get the beans on K oh my

God with the red team almost ready for service Adam and tomash still have a lot to do it’s just taking too long it’s have to do check with her is that too wet still do you know what I think that would be beautiful do you marvelous right stick that over

There get out of the way yeah I’m out of the way your chickens these are your responsibility make sure they cooked please if they are get them in the hot Cupboard it was gone over 75 so we’re fine I’d like you to check another one as well though please Yeah yeah they’re definitely done morning clock passes are almost over for the police Cadets guys you’ve got literally 10 minutes Maxim no worries babe yeah we’ve got this lovely Kelly looking great me crumble Crumble an orderly queue of 120 Cadets and staff is forming outside the restaurant 5 minutes guys we need to get it out now on the hot counter salmon Kelly give it a check me Salmon’s done wooo the day is quite intense um there’s quite a lot of theory um to learn the

Laws and your powers so is really important to get a nice decent lunch I think that’s beautiful do you think stop with huging no hey K we need some more to whatever that funny stuff how are you doing with the dessert with a do you need some crumble on if

You can crumble them a late lunch uh it can place restrictions on us uh it gives us obviously less time to obviously one enjoy our food and also to recuperate for when we do do our work with just moments to spare there the crumble has made it to the

Oven you ready boss just want to get this ready everything looks fantastic I’m so proud of everybody well done I can’t believe this I’m going to be walking into a canteen with a different attitude from now On here come the Cavalry oh my God they’re all in uniform well hello how are you guys guys fish fish nice portion of noodles sir thank you you are welcome chicken please chicken chicken or orine chicken diners make a bee line for Adam and tomas’s breaded chicken with tomato sauce boiled potatoes and

Broccoli it was really good well cooked nice big portion size as well the broccoli was cooked just how I like it potatoes were cooked Lovely the chicken is lovely and moist the crust on the outside is crispy and well seasoned the tomato sauce is Rich and in tense with lots and lots of herbs the potatoes are cooked perfectly and the Sprout and broccoli hasn’t been boiled to death it’s still got a bit of

A crunch do you know what if I was a Clopper I’d be ready to walk to beat now fully nourished who’s next hi honey what can I get you this salmon is proven popular today everyone musts to heard enjoy thank you hi honey salmon Vicki and Kell’s Asian inspired glazed

Salmon with vegetable noodles and sweet chili sauce is also in high demand if you don’t like it they served it it’s cooked really well the noodles as well the sweet chili sauce really complimented it it was really nice as you can see from the plate there isn’t a lot

Left red team salmon I think is cooked okay I like the glaze across the top and then all that lovely glaze is going through the noodles the noodles have got lovely sweetness to them they got the saltiness of soy and there is the sweet crunch of little vegetables in there

Whether it be sugar snaps or peppers I like that dish [Applause] Oine for their vegetarian dish tomash and Adam are offering oene and tomato bake topped with mozzarella the O was was really good it wasn’t too tough it cut through really easily the sauce was really rich and tomatoey and it had the herbs in it it was Nice those OB je are well cooked they are slippery but they’re not falling apart however we could do with some more cheese in there we’ve got some uh Pano fried tof over here Vicky and Kelly’s panco coated tofu topped with sweet chili sauce is also being served with the vegetable noodles

It was really tasty I’ve never had it before so yeah success it’s it’s full of flavor the the noodles are soft they’re great the sauce fantastic really brings it Out the the tofu’s got a lovely crispy crust of panco breadcrumbs however noodles and tofu are two Bland things and without the sweet chili sacks there is very little flavor on them and then there was none we got to get the pies out with Mains over it’s time for dessert I’ve

Got about a minute left they little bit blonde just get a little bit more Cal I’m just keeping me on them what can we serve them on do you know what I love desserts hope they don’t eat only so I can eat one they look so pretty thank you very

Much yeah I’m at me those yeah out of the cases please Yeah 1 2 3 4 5 1 2 3 4 right PS [Applause] up cheesecake yes lad come on there you go just come and grab them if you want cream we’ve got cream here and I’ll dollop it on for you for dessert Adam and tomash are serving apple and rhubarb crumble with

Shantilly cream beautiful thank the rhubarb is cooked to Perfection it’s really soft the Apple in there as well it’s really really nice see quite a bit of fruit in it as well which was quite nice and yeah the cream on top made it even Sweeter that’s a great crumble you got an OE crumbly sweet top and you got enough sourness from the rud Barb inside to give it sharpness that is a good crumble there go s Come and Get It guys cheese cake cheesecake Vicky and Kelly have made lemon cheesecake topped with a berry compt it’s

Delicious it’s really really nice the biscuit base is really crumbly can taste all the fruit and it just tasted really kind of a special Cheesecake I love that cheesecake I really I think the flavors and textures are fantastic it’s got that OTE biscuit base it’s got the tart sourness of cream cheese and it’s got real sharpness for that Berry compat across the top as a dessert for 60 people I think they’ve done a really good Job how much fun oh my God that so hard work unreal I’m really impressed with both teams you know seriously impressed I think they did brilliantly I’m amazed I’m Absol I’m amazed I can’t believe it it’s 120 people between the four of us but it was really

Enjoyable if you ever go into your Works canteen and moan about anything you’ve got no idea how much work they put in so just enjoy the food and smile that was probably one of the best things I’ve ever done in my life and that sounds like such a dramatic thing to see

But I actually feel like I could cry and I feel really emotional and I don’t know why it was a real Buzz real Buzz I really got into it now I’d like to get to the fire don’t tell no one today Al for came in here with a

Heartfelt desire to feed people good food they’re full of energy they’re full of emotion and they’re going to have to fight it out fight it out for a place in the semifinal wa wait I’m still get away You’re the Enemy next time thash Kelly Adam and Vicky are back to fight for their place in the semifinals please rise this has been the best thing I’ve ever eaten here two semi-final places to Give