The pressure is on as the celebrities are sent to Boisdale, a Scottish-themed restaurant in Canary Wharf! How will they do?
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Sharpie your knes because we’ve got 20 great celebrities who want to show how good they are in the kitchen so excited I wanted to do Master Chef all my life they filled stadiums they’ve smashed records they’ve performed in front of thousands of screaming fans but can they cook in my own kitchen I’m fairly calm but that’s because I’m putting beans on to toast cooking is very serious for me it’s a huge part of my life who’s going to be the cherry on the cake who’s going to be the rotten egg get them in we’ll find [Music] out these five celebrities are taking on the challenge to become the next Master Chef Champion but at the end of today only the best will make it through [Music] oh I’m terrified about cooking for John and Greg oh my goodness it’s going to be like doing an audition if I don’t do it right I’m out I like strong flavors rich food I like things that make it go you know when your lips do that thing when they go inside it feels surreal I was kind of hoping that it wouldn’t be nerve-wracking but it is I’m not going to lie I’m scared I want to get stuck in and then then we can see whether I have an awful palette or whether it’s you know it’s been worth a step I do cook a lot and I will take this very seriously this is like the toughest show on TV [Music] [Music] welcome to celebrity Master cheef don’t be scared and remember to breathe celebrities you are Cooks who knows we’re about to find out this is your first test this we call the mystery box inside that box on your bench you all have a set of ingredients the same ingredients and we’d like you to cook for us one great plate of food review your ingredients oh it had to be fish didn’t it today’s Mystery Box includes rainbow trout Brown shrimp cherry tomatoes dried noodles tender stem broccoli sweet potato mango and dark chocolate the celebrities will also have use of a basic ladder 50 minutes let’s go Leslie Garrett’s 30-year Opera career has included star performances at the London Coliseum gimborn and the Royal opera house I’m a mom I’m a messy mom cook my idea of cooking is what’s closest to the cell by date in the bottom of the fridge and let’s make a meal after that Ley you actually really look like you’re having a good time oh I’m loving this yeah why well I don’t know it’s the innate performer in Me Maybe I don’t know uh creative sort of person and also I come from a huge family so and food’s always been at the heart of the family what are you making right now well I’ve um filled my fish not very well and I’m going to do a sort of stir fry with quite a a bit of broth with it right what’s going to what’s going to make up your broth sauce butter uh olive oil if we’ve got it a bit of dark soy sauce a little splash of vinegar fish sauce would be good if I don’t know if that’s over there I’ll have a look I might pop a c of Capers on a bit of lemon juice basically if you see if you can find it it’s going in there right yeah that’s my kind of [Music] cooking so we’re starting off with a really lovely idea a piece of trout some Asian flavors and then she’s adding to that some olive oil and some Capers and other bits and pieces but you can hear Leslie’s brain going all over the place and now added to a broth there’s a whole lump of masap pony you’ve had 15 minutes we’re a quarter of the way through 15 minutes gone Swedish born R Johnson is well known for presenting classic TV game shows Gladiators and shooting stars she enjoys cooking at home for her four children I tend to be an organized cook I like to know what I’m doing I’m definitely not somebody who leaves things to chance which doesn’t bode well at all for this show I just hope I don’t mess it [Music] up when you walked in you looked really nervous I don’t think I’ve ever seen anyone look as nervous I’m still as nervous yeah you cook don’t you I cook for my family and I love that because normally it’s really therapeutic and now I feel like I’m having a bit of a breakdown but I think Eureka’s worst enemy right now is eure yes I know thank you crack oh it’s all going to go horribly wrong if she can hold her nerve I’m sure we’re going to get some good food when she came in she was all really tense and you can’t cooked like that just trying to be robotic you need to have a bit of flow [Music] 37-year-old Barney Harwood presents legendary children’s show Blue [Music] Peter I have two favorite dishes bacon and beans in a bowl is one of the best things you can possibly experience the other dish that I like is just boiled rice melted cheese on it and salad cream if you haven’t tried it you must get on the case it’s beautiful h you hello sir what are you making um I think I’m making a cake and I’m going to try and make cuz fish terrifies me so that’s just never going to happen so I’ve put some ginger in a bowl with some dark chocolate I’m going to make you a dark chocolate and ginger cake that’s the idea where did you learn to bake um I’ve made a few cakes over the years my grandma used to make them when I was a kid and so I used to sit with her and to be honest I was just there to put me finger in the bowl that’s the best bit isn’t it making a cake how good has this got to be for it to be a welded a blue Peter badge oh you’ve gone there already you I see right but listen if you want one you got to earn it that’s the deal you can’t just get one so if you make this sponge for me how’s about that how’s that I’ll get you a silver batch for that all right all right bie is cooking us a dessert more like a brownie in texture because the chocolate will make it crispy on the outside and soft on the inside what he’s going to do now is cook it all the way through and serve something nice with it you’re halfway 30 minutes gone 30 minutes left all [Music] right actor and director Nick Moran is best known for playing Eddie the card shop in Lock Stock and Two Smoking Barrels the only way you’re going to make an impression on this is if you’re doing something no one else is what I lack in skill I’ve made up for in creativity and enthusiasm Nick what are you making well I’m going to make a uh papette with this so on papot in paper so this goes in here with a splash of white wine sticking the under 20 minutes and the steam Cooks it while that’s going on I’m going to use a stock and try and make a Val Loop Nick how much cooking do you do mate I’ve done basic cooking I I put myself through drama school working in a staff canteen it’s called Master Chef it’s not called Master Cook so you got to do something decent Nick I don’t mind telling you I’m impressed with your knowledge thanks very much actor director writer cook yeah maybe chef working on it we’re talking about lots of knowledge here he knows what a papot is he knows what a vute is maybe he’s just showing off but let’s just hope he is going to be grand Scottish broadcaster Asma Mia co-hosts radio 4’s popular magazine show Saturday live I can’t cook huge variety of things I think I’m all ke at multi- Skilling like I can cook two things at once I can like stir like that you know like kind of like patting your head and rubbing your tummy I think I think I can do that asthma are you okay not really I’m panicking slightly because I started making the obvious thing some kind of stir fry um and I change my mind I’m going to make a roto with what rice um with the wrong rice that’s basmati rice but it’s not Roto rice so I’m going to change back I’m going to do the Stu ride what are you hoping for for Master Chef uh just to have some clarity in my mind about what the hell I’m doing that would be good I love a stir fry I think stir fry is great what she needs is bags of flavor and she’s got ginger and garlic loads of herbs I think asma’s food is going to be okay but she needs to stick to a plan 5 minutes left please time for a couple of Aras lesie and that’s it [Music] you have just 90 seconds so whatever you’re doing do it [Music] quick that is time up stop I wouldn’t even know what to do with that that’s just that’s very bold just ignore yeah maybe I can learn about that while I’m here yeah that’s it isn’t it Laz Lee bring your fish up [Music] please first up is singer Leslie Garrett she’s made pan fried trout with noodles Brown shrimp broccoli and carrots served with a broth flavored with fish sauce olive oil sesame oil and masap poni cheese it’s a very busy looking bowl Leslie it does look like you may have chucked everything that you could find into that the fish that hasn’t got loads of things thrown at it is cooked really well and tastes really nice I can’t describe that sauce cuz I I I think it’s beyond description oh it’s that good no it’s that bad it’s very bitter I think it’s trying to sing opera at the same time as having a jazz band in the background I’ve been known to do that this plate of food is full of energy like you yes it might be a little bit confused but in here Leslie there’s some really lovely bits and pieces I like the little brown shrimps going through your noodles with the herbs and everything else with it now we can work with that so that’s good thank you not a disaster slightly tall off I suppose but in a good way but I was very heartened by what JN said just said you’re full of energy and you’re so is your food so I’ve probably got to calm down a [Music] bit TV presenter Orica Johnson is serving pan fried trout with a dill and Tagan butter sauce and broccoli stir fried with chili and ginger your fish is cooked beautifully it falls apart in little shards it’s still got the glistening to it the flavors inside your broccoli are great but for me the bitter buttery sauce inside that jug doesn’t bring the two together your fish is lovely I have reached two conclusions about you one is you’ve got to control your nerves and take a deep breath the other one is you’re a good cook well I can see you’re overwhelmed by our [Laughter] compliments all in all it could have been a complete disaster and it wasn’t so I have to be happy yeah broadcaster Asma Mia has made a stir fry with noodles Brown shrimp broccoli carrots onions chili garlic and soy [Music] sauce that in my opinion tastes really good sweetness of the onion sweetness of the shrimp garlic heat chili heat very good first round very very tasty bold noodles thank you I think it’s a good start what I really like is that Sweet Sticky sauce on the outside of the noodles I’m happy with that thank you very much it was frightening you know when the when they say go and then everyone starts running around and you just think I don’t know what I’m doing and uh just need to be a bit calmer really I mean I say that but I’ll be doing the same thing next time [Music] actor Nick Moran has cooked trouton papot with dill broccoli carrots and spring onions it’s served with a shrimp Tartar and a white wine and taragan vute I’m left in no doubt at all that you’re a knowledgeable cook that’s great I think you’ve over seasoned the fish however it’s cooked nicely what I particularly love is your sweet shrimp with the lemon and the dill it’s absolutely lovely what we’ve got there is really tasty delicious food I’m really impressed with your knowledge however you don’t need to put it all on one plate it’s just going to be controlling you isn’t it I rain guys I promise I threw everything at that and I didn’t fall on my backside cuz those guys really know what they’re talking about I would say that cuz they said nice stuff about [Laughter] mine finally it’s children’s TV presenter Barney Harwood he’s made a chocolate muffin served with a chocolate and ginger sauce and mango slices Barnie congratulations you’re the only person in the room to make a dessert your first visit to the master chef kitchen Barney I’m really impressed that muffin could be slightly lighter I’ll forgive you it’s not over sweetened it’s got a nice chocolatey flavor I think your Ginger heat followed by Rich chocolate sauce is an absolute knockout I I’d like to see more of your stuff cuz I like this wow the only reason your cakey muffiny thing is dry if you overcooked it chocolate sauce is lovely the ginger in the background’s really really good yeah good start Barney amazing thank you I’m actually feeling really good they were very nice to me so I feel encouraged and I genuinely as soon as we’re done here I’m going home to start cooking again I want to try and nail this and get some bits right cuz I want to come back stronger listen up and I mean this that was really good we’ve got a bunch of cooks in here your next challenge will be going into a restaurant working in a professional kitchen and serving the paying public no oh God I was opening for a school kitchen not going to make a muffin that’s for sure no [Music] it’s early morning and the five celebrities have been split into two groups they’re about to experience what it’s like to work in a hectic professional kitchen all I know is it’s all going to be equally terrifying Asma Nick and Barney will be cooking at boy Dale in London’s Canary Warf it’s a Scottish restaurant and a whiskey bar whiske oyers how do you cook an oyster the restaurant Champions Scottish ingredients and is run by executive chef Andy Rose majority of our client help is City Boys lunchtime is short and sweet you know it’s 12 to 1 it’s going to be quite hectic morning morning morning got a very busy lunch over 100 looking to do 30 40 of each dish oh my god um so let’s let’s crack on 30 or 4 crack on Barney will be in charge of the scalop starter never thought in a million years I’d be doing this it’s served with black pudding a salt Cod Crocket cerc puree apple crisps and an apple vinegret we’re going to leave this about 45 seconds on each side sculps need to be cooked perfectly overcook that’s going to stop that dish going out [Music] today okay so we got a little apple [Music] vinegret what a beautiful thing how many how many of those you reckon I’m going to make today 30 30 of those 30 exactly like that bring it on I’m genuinely quite daunted by what we’ve got to do it’s that feeling before you go on a roller coaster you know you got the you got the nerves I can feel a lot of bone asthma is cooking the fish main course fting is as hard as I thought it would be and pin boning it is just weird because look at the size of these bones look her dish is pan fried gernard with a squid in risoto topped with deep fried squid and served with a salsa verde so we got our risoto base yeah little bit of fish stop next thing is we got our squid tentacles nice hot fryer nice and crisp there’s quite a lot going on with this dish our service here is quite fast okay I can’t wait it’s really glossy is that from the butter it is yeah yeah it’s a bit of our green [Music] sauce okay I’m sure it’ll be fine I keep saying to myself I’m sure it’ll be fine I’m sure it will good Nick is taking responsibility for the meat main C a fillet of beef served with a Cherville root puree a flan of foraged wild Alexanders with a clarot sauce first of all sear the beef you’re going to serve it pink today all well done we’re not going to muck around in between okay so this is wild Alexanders these are from the kentish coast it’s named after Alexander the Great this is um in a CED FL of the Alexander there’s quite a few elements that can go wrong with this dish the beef can be overcooked it could be cold the sauce could be over [Music] reduced this is going to be one of the most popular dishes for lunch and we want a nice clean simple presentation don’t everything piled on top of each other okay one of my many pitfalls is I’m disastrously bad at plating up you know the food I make always looks like someone’s already eaten it so this is a real test for me trying to make this look as presentable and pleasant across town in Mayfair Leslie and Orica are about to encounter a totally different style of Cuisine they’ll have to get to grips with modern Korean cooking at jinju under the guidance of Chef Patron Judy juu we’re taking Korean cuisine obviously that’s my background and really fusing it with lots of the great flavors of America also Europe and coming up with a contemporary style that that is really interesting I think I’m so excited to meet you Eureka lesie hi I’m Judy we do have a busy lunch service today so it’s better to ask a question oppos to ruining entire batch okay communication is key you guys are smart it’s fine you guys will be fine don’t let the nerves get to you yeah it’ll be all right Leslie is in charge of one of the starters a beef sirloin with a Bogi marinade made from ginger garlic soy and apple juice it’s topped with shoestring potatoes and garlic crisps served with a bulgogi glaze and a kimchi bernes we’re just going to sear it on this hot girl that is cooking so fast if you get scared okay always just throw things up here you can always cook things more yes you can’t uncook things okay yeah sure sure on the BOGO sirloin that really is almost a raw dish so they cannot overcook that we’re just looking for a nice sear on both sides if that is overcooked the dish is pretty much ruined a little bit of the ble G glaze to finish on top dzzz oh God so cool that sounds amazing Leslie’s first job is to prepare the kimchi Beres I’m cooking I’m cooking isn’t that fantastic looks like custard our arm is going to be this size when I go or will be cooking pan fried Stone Bas and clam chowder flavored with dwen Jang a fermented soybean paste so we started skinside down it’s a nice big meaty piece of fish though so I’m going to be more worried about you honestly undercooking this so thick wow that nice golden color right the Chowder is made with potatoes Panetta and roasted corn with clams in a Korean DW Jang broth the clams are going to open up all the way oh will they yeah chowder has to have those deep richy Mami flavors so if things are reduced too much that’s not going to taste right also if they can’t get that fish cooked correctly and that skin isn’t crispy it’s a bit of a flaccid flop I would have to say wow can you do it of course I can if I was upstairs I would order this so I would imagine a lot of people will order this I’m obviously hoping nobody orders [Music] it it’s lunchtime and both restaurants are all set it’s just after 1200 we’re going to get the first orders in a minute we all ready yes chef chef are you bar are you ready yes chef bring H it on Chef okay New Order straight up three scholet one haggus one smoke here we go to Gard on please yes [Music] sir the first orders are in and Barney on the starters needs to get his dishes up first let’s get them off we can start the plate well done they look good Barney well done okay so rather than just building Towers let’s try and spread it out a little bit [Music] okay you know what it’s not bad well done okay thank you well done go okay tidy up get ready for the next order please just [Music] fun I’m feeling really good with those dishes cuz they were um they were the first three yeah I’m I’m enjoying this I’m enjoying this a little too much I think with Barney’s first starters away the spotlight is on Asma and her fish MIM how are we getting on with two gards yes Che what does that mean how long 3 minutes sh thank you this has got very serious and kind of scary and everything’s really hot how do you get it in two plates like dropping everywhere oh God you can clean it up at the end [Music] okay it’s all right too much Roto let it go now a little bit lighter it’s too thick it needs to be more loose okay going to go on table 82 said there was too much Roto but he would let it go so I can’t get it wrong next time okay you’re on Nick two beef straight up yes Che okay New Order Nick you’re back on two beefs both of them pink okay 5 [Music] minutes how far away are we on the beef now Nick 2 minutes sh as well as cooking the beef perfectly Nick also has to master restaurant standard presentation if you just hold it there rather do Mr whippy right just let it come out into a blob gotcha okay bring that to the pass right look you just knocked that one over you have to do it again just slow down that’s all just make sure it’s perfect all right okay this is very full on not great to be pulled out on the first one the way I was so I just want to get it right over in Mayfair the lunchtime Rush is on for Leslie and or or how you doing doing we were away on table 15 few minutes ago we have that stone bass coming yes coming sorry ow quite a lot of fat I’m just trying to not burn myself alive or someone else 2 minutes Chef okay Leslie’s beef starter is needed first where’s my sirloin I’m waiting oh oh I’m waiting I’m waiting it must be cooked to Chef Judy’s liking Chef yes is this too rare it’s a bit too rare yeah let’s just put that one aside so get another one on right away the first one was too rare cuz if they’re thicker you have to give them a bit longer and I misjudge the thickness so now we’ve been waiting we need to get this dish up soon okay yes Che fast fast fast while Leslie run is to cook another steak or’s ready to Plate her Stone bass and clam chowder okay so you got all your elements here okay you got your spinach spinach goes in first in the center okay I think you’ve reduced this broth down too much you try it before you brought it up no you have to try it a little salty put some more in yeah Eureka needs to speed up her broth was just a little bit salty not happy with that all right you happy with it yes it looks much better now you can tell the right kind of consistency service I don’t want to dream that it could get any worse but I suspect it probably could across the kchen Leslie’s recooked the beef it’s looking good curl your fingers under I don’t want to take off a thumb there you go now she must plate it quickly and precisely so next is going to put some straw potato artistically on top drizzle some of that glaze with some pach and finesse there you go service table now tell them the table table 16 no 15 table 15 let go I think I did all right they got it they’re eating it that’s a good sign isn’t it um it was very exciting back in Canary Warf the dining room is full and Barney’s scallops are in demand okay guys you ordered two more scallop Bernie okay you order one scolar as a main course no butter so Bernie you have hang off we’ll tell you 5 minutes before we need it okay bar what’s that there Barney sorry Barney it’s all right don’t worry I get it all the time as bad as Bing you I get that quite a lot juggling multiple orders he must be careful not to take his eye off the ball what happened to that that’s still raw that’s rubbish take the black pudding off and new plates okay no worries on his way Chef 30 seconds [Music] okay Chef we good to go all the same look at that perfect well done thank you thank you Barney’s last starters have been sent but Nick and Asma still have dishes to cook three Gard in five okay yes sir two Gard yes and then straight after that please one more Gard yes sure I’m losing track I don’t know really know so it’s the tentacles that get floured up I absolutely hate using this deep fat fryer hate it it’s frightening so three more minutes yes yeah okay not baded yes 3 minutes left okay yes sure 3 minutes fine Asma has to focus to get both her risoto and fish cooked perfectly man that looks a bit burnt to me [Music] with one of her gernard overcooked she has to replate okay let’s finish that one please okay Nick is also struggling with the plating of his beef so Nick two beef now followed by two beef in seven yes yes chef thank you so remember Nick keep a count on what you’ve got and how many you got on order okay yes [Music] chef well done thank you that’s spot on lucer honestly well done thank you with asthma’s last orders out Nick’s still in the thick of it feel it Chef that’s okay Nick we’ve got two on this check we only give me one yeah sorry Chef I Mard the order Chef 2 minutes Chef oh we’re doing quick in that let’s go 1 minute [Music] Chef one Pap Chef hey look at that spot on massive Improvement well done okay service please it’s the ORD I can’t I couldn’t make head or tail of the orders so I thought I had one and you needed three any want Saturday night they’ll do 300 thank you sh after a hectic lunch service at boy boys Dale is finally over I was under a lot of stress I did as much as I had to do and unfortunately it was quite a [Music] lot there moments where I’ve been panicked off my feet and there’s been moments where I’ve enjoyed myself more than I ever expected to it’s been a real mixture but end feeling amazing loved it I don’t know what to say you know I got into the kitchen I thought oh this is fantastic i’ love to have my own restaurant never ever ever ever that was awful that was awful over in Mayfair the lunch crowds are still in and or’s stone bu is proving popular so now I’ve got a three and a two and once without bacon the hardest part it’s knowing when this is cooked and when to put all the elements in there those are burned I can tell from here way too dark it’s burned should I abandon them abandon [Music] those I’m absolutely frazzled yes I is frazzled while or recook her Stone bass Leslie’s beginning to Plate her beef dish with confidence service table four okay so now you got one two more on order two more coming okay as soon as you can I’m loving it I’m loving it it’s really full on and you’ve got to have this cooking while you’re doing the plating up so you’ve just got to keep on it the whole time and not be distracted give it a bit of love give it a bit of love when I’m calling you you are cooking the nicer you are to your food the happier it comes out [Music] so amazing sorry no it’s great it’s great with service drawing to a close or has one last chance to impress Chef Judy let’s get these last three done no worries two don’t to apologize you did a great job one two it’s looking good it’s looking good beautiful huh you happy yeah that’s good happy and now then service high five so you guys did really really really well very impressed nobody cried nobody was shaking good and you guys got some consens towards the end also so I hope to see one of you two emerging as the winner a no pressure pressure [Music] impress oh that was singularly the most intense experience of my life amazing it was really amazing I will never forget today for as long as I live it’s been a day of enormous creativity and passion it’s all the things that make a day perfect for me and I just I’m so grateful to have been here oh oh well done well done I’m exhausted [Music] welcome back very much hope that you enjoyed your experience in the professional kitchen hope that you learned something picked up a few cheffy tips today you’re cooking your own food your own two courses but in one hour that’s a tough gig at the end of this one of you is going home ladies and gentlemen cook is something delicious let’s [Music] cook I think I’m just the beginning of my cheffy journey I’ve always wanted to own a pub in the Lake District but I’ve always imagined myself being out front talking to people after yesterday I actually can see myself in the kitchen I’m really looking for I’m smiling again I’m looking forward to this AR I Barney what are you making for us today I’m going to make a starter of onion barges oh with a mint dip and I’m going to make you a chicken biryani for your main course as well with an arm bread tell me about you and Indian food um I worked in an Indian restaurant years ago as a delivery boy I discovered this love for the flavors and if you get the balance just right you can literally taste it like a Wonka Gobstopper you can taste the cumin and the garam masala and the mey and it unravels in your mouth as you’re eating it and chicken berani for me is one of the most popular dishes can we eat it here or you going to deliver it I’ll deliver it if you want yeah I’ll bring it over Barney here is showing lots of different skills onion barges crispy on the outside I hope they’re not going to be greasy the Nan need to be soft and squidgy Biryani need to be spiced quite highly cuz otherwise the rice takes away all the flavor you’ve had 15 minutes guys it’s flying [Music] by practicing has been full on and very useful actually I have to say although my poor husband has had to eat the same thing you know about four times what are you making for us I’m making a kind of North African fish stew and then I’m making a rice pudding with orange and cardamon and lemon thyme and it’s about 2,000 calories a teaspoon is that okay it’s all right by me sorry about me as you see I’m built like a racing snake going to love it then I [Music] hope a North African style stew with fish she’s got to make sure that’s flavored well the potatoes are cooked and she doesn’t overcook her fish as for her dessert rice P should be creamy and flavorsome but not too hard the nerves are okay I think because of my job the actual action of singing you know just gets rid of your nerves doesn’t it and I can’t really knew that in the kitchen so I’m having to bottle all that energy in and I’m finding that so [Music] hard what are you making Leslie I’m doing uh spicy mushrooms on toast for a starter wonderful uh and then I’m doing livered onions uh with sage which as a recipe actually I learned in Florence I went into this restaurant and had this thing I’d never had in my life so I asked them how they made it and it turned out to be fot Al vitana so that’s what I’m going to try and make for you with saffron Mash I’m doing saffron Mash and I did listen to what you said and I’ve paired down my ingredients and not just going well that’ll do that’ll do you know so I hope you’ll see a difference [Music] today liver onions Masala and saffron Mash it’s like a marriage born in heaven it’s all about the seasoning and it’s the cooking of that liver that liver has to be cooked absolutely perfectly guys you are halfway half hour left [Music] this is food that I like to eat this is something that I would genuinely cook for my family at home yeah it’s hopefully a nice [Music] dish what are you making Ora that’s going to get you a place in the next round oh gosh we can but pray I’m making rack of lamb with a canellini puree and then I am doing a rhubarb fo with a cardamom cream well let’s hope you’re doing that after you’ve tasted it that sounds great I’m going to be 50 this year and I’ve got to challenge myself get out of my house and do things the thing is that Lamb’s got to be cooked properly that’s a big rack of lamb and I hope she gives it enough time to cook and enough time to rest I’m doing something ambitious that is sort of impossible to do it’s an hour and a half to do the thing I’m doing in the in the hour realistically and now I can’t change my recipe I’m stuck to it you know I can’t do egg and chips I’ve got to do this thing I’ve come up with a a new spin on an Old Chestnut it’s called a Wellington boot basically it’s a beef wellington and I’ve got really unique seasoned mashed potato in the toe cap so it should look fun that’s one course which is enough work for three courses and the other course the poach pairs I’ve got cardamon and saffron plus a healthy dollop of various boozes why do you push yourself this hard there’s no point entering a competition without actually showing what you’re capable of doing so you know why not have a go at being a [Music] chef now I love a beef rington Nick however has an addition of a Cheesy purple mashed potato in the toe of his boot I just hope for him the boots not on the other [Music] foot you have just 15 minutes left just 15 minutes they’re all running around 15 minutes please so rare it’s a disaster I’m screwed guys you’ve got two minutes please two minutes last touches [Music] that’s it time’s up hold on I’ve got two things on the plate that’s all I know that’s fantastic do you think the boys are talking fast cars first up is Leslie I’m really pleased you decided to do Les I think they look lovely oh good her starter is spicy mushrooms on toast flavored with smok paprika chili flakes and Worcester sauce topped with parsley and [Music] chives that is absolutely yummy oh starts off sweet and it gets hotter it’s actually quite ferocious in there lovely soft mushrooms in a creamy SAU lovely combination to textas and flavors good I like the Char bit of the toast cuz you get a bit of note to it and I love the crispy edges but that spicing is confused right either use something like mustard or use chili right it’s just a bit too much less is more less is more Les I’ve always struggled with less is more just think less is less and I like more but you know I really will try and listen to what you’re saying okay for her main course she she’s serving liver and onions in a masala sauce with saffron mash and green beans wrapped in [Music] bacon Leslie if I was down with the kids I’d highfive you right now cuz I think that’s delicious oh thank you liver is really difficult to get right it goes dry it’s beautifully cooked and it’s still got a River of pink running through it and then that Mash on the side with the saffron all earthy and lovely bring it together I think it’s absolutely wonderful thank you very much indeed you shown a good touch really good flavors in both dishes here it’s not perfect but you can see perfect from here oh that’s lovely thank you just got to let it out now I can’t believe that oh oh mama Nick has made a Wellington boot on a grass of green beans his twist on a classic Beef Wellington the toe is filled with purple potato mash it’s served with edible flowers and a red wine and vermouth Jew I admire your creativity and I admire all your work that you put into this thank you so that’s the big beef Pit and the mash is purple yeah your beef is cooked really really nicely I like the mushrooms around the outside of it your mashed potato could be a little bit smoother your pastry needs to be cooked a bit more yeah your beef is cooked perfectly the flavor of truffle is so hey it’s beautiful the thing I don’t like is lilac mashed potato that looks like a pastor you’d get served in Star Trek it’s a bright lilac pasty for dessert he’s serving pears poached with saffron cardamom and cinnamon with masap poni flavored with vanilla and amoretto that is delicious that is perfectly poached slippery pear it’s not too sweet it’s juicy it’s lovely thank you love the saffron love all the vanilla in there love the boozy syrup around the outside just be careful you don’t lose the Majesty of the peir because you’ve got so much going on in there with that peir it was very stressful really over ambitious and I had a couple of glitches I could have done it better but it worked you know next it’s Barney I think this looks very nice looks great well done thank you for his starter Barney has made onion bares with a mint [Music] yogurt that’s yum that is really light not in any way at all greasy when you bite into it you get the natural sweetness of onion and then warmth of chili and pepper starts to hit that’s delightful great thank you what I really love is your yogurt mint sauce mixture which is fantastic I think it’s lovely thank you his main course is chicken biryani served with riter and Nan bread [Music] what you wanted was you called a Wily woner Gob stopper where you can taste every single individual bit and that’s what you get you can taste the cumin you can taste the coriander you can taste the garam masala I think it’s it’s a really good dish thank you the chicken in your birani is soft your rice is cooked really well personally I reckon we could have been a little bit spicier okay but I’d wo the whole lot down eyes are cooking you Barney you’ve done very well thank you the one thing I wanted to get right was the balance of spices the balance of flavors and John actually mentioned that when he tried it yeah good really good next up it’s Asma her main is a North African fish stew made with potatoes and tomatoes flavored with Harissa cumin and coriander served with [Music] flatbread slowly and quietly Inc comes a little bit of heat and and it becomes lovely and sweet it’s really tasty your bread I think can be cooked a bit more they’re a bit stodgy okay your fish is cooked really well your potatoes are soft nice flavors it’s the texture of your juice that needs thickening up for dessert asma’s made an orange lemon thyme and cardamom rice pudding orange lemon thyme cardamom I think that’s magical that Rice isn’t cooked enough it’s too firm in the middle okay like Greg I think that’s delicious and I would like to eat the whole lot but I probably wouldn’t because it’s just not it’s not cooked enough it’s still chalky on your teeth disappoint Ed in myself cuz three mistakes is a lot one okay but three not good not good finally it’s all R for her main course she’s made rack of lamb served with a canellini bean puree and salsa [Music] ver we have an issue here don’t we uh it’s not just about the white uncooked fat but it’s also about the uncooked meat look at you searching for just a tiny bit look I love lamb so much I wish I hadn’t seen the lamb your salsa verie is absolutely delicious so is your bean puree I’m sorry I can’t eat your L ah it’s lovely it it’s just such a shame I believe you had time to rescue this two or three of those cutlets in a pan and I think John and I would have been in raptures her dessert is a rhubarb fool with cardamom cream topped with [Music] pistachios your rhubarb is delicious absolutely delicious I love you rich cream across the top of pach nuts delicious I love rubab and when seasoned properly with sugar that tart and sweet combination to me is absolutely irresistible there’s nothing we going to say now you’re going to you’re going to you’re so upset over your lamb aren’t you yeah you know what you probably won’t cook another lamp for 10 years now or thank you I’m so hugely frustrated at myself I should have been able to do this and I didn’t and it’s just because it means so much to me [Music] what a great day we are going to ask you to step outside and we’re going to have a little chat because this is going to be a really tough [Music] decision these five have all got something to offer we’ve got to make a decision now who stays and who goes well I love Leslie yeah I think Leslie’s food is delicious mushrooms on toast followed by liver and onion saffron Mash she’s good John she’s bubbly she’s vibrant and so is her food Barney’s work in the Indian takeaway is obviously rubbed off Barney is showing a level of cookery competence which is impressing me I think he’s got the makings of a cracking cook I like Nick for his creative mind you know a Wellington boot on grass of beans I thought it was good I’m not a great fan of novelty food because the pure beauty of those poach pairs I thought was absolutely right he’s got to be careful that the novelty is not what you’re actually focusing on Leslie goes through Barney goes through Nick goes through the people in danger are or and asthma asthma I believe has got a very good palette however asthma’s touch is questionable her Stew was far too watery and the rice in that rice pudding wasn’t cooked I loved or’s menu I thought that was a great idea a dessert rhubarb with some cream and vanilla and pistachio nuts absolutely fantastic however not cooking a lamb with a lamb dish it’s a big issue the only hope that I have now is that they see some sort of potential in there I just made silly mistakes today and I shouldn’t have done so extra extra disappointed please don’t send me home now here’s the problem which one of those two has the most [Music] promise I think you five are talented really talented very difficult to say goodbye to one of you at this stage very very difficult the person leaving us is asthma asthma thank you very much indeed thank you for everything thank you asthma thank you very much thanks Asma I knew that I was in trouble because I’d made a few mistakes but can you say they’re all just fantastic cooks and the standard was so high so high [Music] done I’m absolutely shocked but most of all hugely relieved I feel like I’ve been given another chance hopefully I’m genuinely genuinely really happy to be a part of this and I hope it carries on for a bit a bit longer please it’s just a reminder that this is a competition yeah I suppose I’m enjoying it in a strange over enthusiastic a very intense way yeah over the moon a really really happy day I just want to carry on learning more and [Music] more next time oh the four celebrities are back to fight for a place in the semifinals oh sorry Master Chef not master salad [Applause] sponge this is like Olympian type of cookie me look at that arm look at this one oh come on quite like it and I think I would finish that you need a bigger toaster do you think oh my gosh I wish I’d never eaten that [Music] [Music] e