Original subtitles

Celebrity MasterChef back again.

We are about to meet 20 celebrities.

We are about to come face-to-face with their cooking.

I've had to deal with pressure before.

But this is on a different level altogether.

We have actors, singers, comedians and sports stars,

but can they cook?

The only thing I've cooked lately is a pot noodle, so...

..bring it on.

Get me in that kitchen.

Give me an apron and get me going.

Shake those pans, light those stoves.

What we want is one champion.

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

MasterChef champion.

But at the end of today, only the best cooks will make it through.

This time last year, I was on the dole.

Look at me now, I'm on MasterChef!

Ooh, here we go, it's all happening!

It's a competition. I play golf.

I like to win. If people are good,

I'll try and get better, to be as good as them.

I handle pressure well. Even if someone's screaming and shouting,

I'll cope. I'm chilled.

I've set my goal to not be out first.

Anything after that, I'll be pretty happy.

I have no clue what we're going to be doing.

It's all a little bit scary.

Welcome to Celebrity MasterChef, one and all of you.

This is your opportunity to show Gregg and I

what sort of cook you are.

We've got a fantastic challenge to kick off your

MasterChef competition.

We call this the market challenge, OK?

In there, we've set up a market

and it is full of fantastic ingredients,

and you can cook us whatever you want.

You're going to get ten minutes to choose your ingredients,

then 50 minutes to cook one fabulous dish.

Grab your baskets, go and get your ingredients.

Oh, there's so much!

Today's market ingredients include duck, prawns and haddock...

It's nerve-racking.

..alongside a range of fruit, vegetables, herbs and spices.

I'm a little bit overwhelmed, to be honest.

I'm just going to sort of mash it all up, see what

comes out the other side.

I've sort of got a plan.

And I don't think I probably need half of this, but, you know,

give it a go.

50 minutes.

Off you go.

Urgh!

Former Great Britain hockey player Sam Quek won a gold medal

in the 2016 Olympics and now works as a sports presenter.

I'm very, very competitive.

Naturally, I want to win.

I would like to say that I'm very efficient.

In terms of how far my cooking can take me,

I don't know.

Sam, you seem like you have a plan.

What are you making?

I'm going to go for a little bit

of prawn with onion and pepper,

quick stir-fry, and it's going to be garnished with oyster sauce,

little bit of Shaoxing wine vinegar.

Where did you learn Asian flavourings?

My mom is a Scouser from Liverpool.

My dad is from Singapore.

Growing up, it was all about Asian food, English food, good bowl

of scouse, a good stew on a winter's day.

But then my dad enjoyed doing his cooking, so I can't...

I can't let him down. I'm impressed already

and you've only just started.

Now I've really got to impress.

Sam seems to be playing to her strengths.

And she's going to serve us with some Singapore prawns

with oyster sauce.

Rice, I want to be cooked absolutely perfectly.

I want the prawns to have a nice crunch to them.

I don't want that sauce to be overpowering the prawns.

Actor Phil Daniels is renowned for playing the lead role in the '70s

British cult classic Quadrophenia

and for his contribution to Blur's 1994 hit single Parklife.

I'm here to cook for Quadrophenia,

The Who and all the mods out there.

I do a bit of cooking. I can chop an onion.

I have pretensions, but, you know, we'll see.

Phil, do you know what it is you're making, please?

I'm going to sort of make... some sort of sweet and sour

peppers with...

And I've found a bit of duck, I'm sort of inventing a bit,

I'm cheating a bit, you know?

Do you do much cooking? A little bit of cooking.

I sort of do stews and spaghetti bologneses.

The first one I ever made made me sick.

But apart from that, I've done all right, you know?

How do you make yourself sick with a bowl of pasta?

Well, I don't know.

Phil, you're not filling me full of confidence, I've got to say.

Well, I'll have a go.

We are going to get duck,

which has got five spice around the outside of it,

with sweet and sour peppers inside a sauce.

Well, how do you mop up all that lovely sauce?

There needs to be either rice or noodles,

something else to bring the dish up.

Gospel conductor Karen Gibson is best known for leading

The Kingdom Choir's performance at the wedding of Prince Harry

and Meghan Markle, which was beamed to billions worldwide.

I would say that I'm pretty inventive.

At my most inventive,

I don't know if it's edible for other people.

That's the truth!

Karen, are you OK? Yeah.

It's just thrown in at the deep end.

It's like, "Here's the ingredients. Go and do something."

Do you cook? Because you must be touring a lot.

Since the royal wedding, everything just blew up and went crazy.

I don't have time. What are you going to make for us right now? OK.

So, I just saw some fish.

I think I might bake the tomatoes with the fish.

If you make it through to a quarterfinal, would you sing

a little song with me? I'll sing with you.

In fact, I might teach you a song. How about that?

That'll be great. That'll be great.

Eyes on the dish right now. Absolutely. Thank you. Bye!

Karen's cooking a piece of smoked haddock, which is great.

That smoked haddock and those tomatoes and herbs

could be absolutely delicious.

It's what goes with it.

Wow. SHE LAUGHS

That's what Karen is struggling with.

You're halfway.

You've got 25 minutes left.

Drag artist Baga Chipz made it to fame as a finalist

on RuPaul's Drag Race UK 2019.

Well, people think I'm just, like, a clown and a joker.

But no, I want to, like, put my head down,

learn some new skills...

..and if the drag don't work out, you never know. I could be working

in a caff or something. You know what I mean?

Hello, Baga, do you do much cooking?

I'm not going to lie. I get me phone out

most of the time and order it in.

But, um... Really? Yeah.

But I do sometimes.

So, I like the odd spag bol.

I bet you've heard that all day, in't you? "I can do a spag bol

"and a Sunday dinner." What are you going to make for us, Baga?

Sticky honey prawns.

We've peppers in there, you've got a bit of ginger in there,

put a tiny little bit of Lea & Perrins

cos I like that on me toast.

Don't forget to taste your dish.

All right, I'm going to do that now.

My concern for Baga is she's had those prawns cooking

for a really long time.

And I hope the prawns aren't overcooked.

Bit more pepper.

I love loads of pepper. I don't know how they like it,

but I love pepper.

I have pepper on my cereal.

Former car salesman Dom Littlewood is a TV consumer champion, famed

for shows such as Don't Get Done, Get Dom

and for regular spots on The One Show.

I like me basic food. Fish and chips is

one of the best meals in the world. Baked beans on toast,

you can't beat it.

I know I'm not great,

but I'm going to give it a hell of a go.

Dom, as I approached your bench, I didn't know whether I was talking

to a contestant or looking in the mirror! I'll tell you what,

we're a couple of good-looking chaps, in't we, Gregg, eh?

Good to meet you. Right. Very good, mate.

Dom, you look like you have a plan.

I have got a plan. You're going to be served smoked haddock

and chorizo. I'm going to put a raw egg on the top

so it all runs in. Why?

Because I'm going to cook it in the oven.

Are you going to get it all done, Dom?

I'll tell you what. Dom's not going to get done.

I'll get this in the back of the net.

Honestly, you wait and see.

Cheers, baldie. I wish you luck.

Yep. Good luck, slaphead.

Pretty unusual to bake a load of potatoes and some sausage

in an oven, then put an egg across the top,

but I think it could be a good idea.

Reject. Right.

Right, let's try again.

Stop, stop. Don't go any further.

Don't go any further. Right, now,

I'm going to put that in the oven...

All right. ..and I'm going to give it six minutes, I think.

You've got just six minutes left.

HE WHIMPERS

My egg hasn't quite taken.

It's looking a little bit raw.

Three minutes!

How long we got? One minute.

Come on, Dom. You've got nothing on a plate. I know.

That's it. Stop. Time's up.

HE WHISPERS: Looks like a car crash.

Baga, bring your dish up, please.

I feel like I'm going to the gallows. Urgh!

Drag artist Baga Chipz has cooked tiger prawns in honey, black pepper

and Worcester sauce, on noodles with red and green peppers.

Your noodles are nicely cooked and your peppers and vegetables

have still got a crunch to them which is nice.

Your prawns, unfortunately, are overcooked.

We can probably calm down a little bit on the honey and calm

down a little bit on the pepper.

Yeah, that's my fault

cos I love pepper. I'd have it on cereal.

It's like, "Pepper, pepper, pepper."

Lots of black pepper makes it really, really hot.

And then sweet honey. It's ferociously sweet

and it's ferociously spicy.

The prawns, take the tract out the back because it's all gritty.

But I think you've got a nice idea.

Take your time with it and make a decent plan.

It is literally like going to court.

I think I got off with a caution.

So, that's it.

TV presenter Dom has cooked smoked haddock with potatoes,

chorizo, spring onions, green beans and a baked egg.

That's the sort of thing, if I had

that in a restaurant, I would thoroughly enjoy that.

Fabulous. Um...

I'm really pleased that you would.

It's sort of... LAUGHTER

I've left the taxi running, so I can leave if you want!

Honestly, Dom, it's frightful to look at.

That looks like you've chucked it on.

That egg's not cooked.

That's what I call a snotty egg.

I really like the taste of it, Dom.

You've got all that paprika hot pepper, that's lovely,

and that chorizo,

with nice potatoes, lovely smoky fish, that you've actually

cooked quite well,

and the crunch and bite of a spring onion.

You're going to have to, as quickly as you can,

work on your presentation.

I totally agree with Gregg. This is a great dish

in the making. Some really, really good ideas,

but your potatoes are a little bit hard.

Your chorizo's going a bit dry.

Your fish is slightly overcooked.

You're better off to fry an egg and put across the top.

I've got to up me game, you know?

I've delivered what I'd cook at home, and be very happy with it.

But it's not good enough for the judges.

Olympic hockey gold medallist Sam has served a prawn, yellow pepper

and onion stir-fry in an oyster sauce...

..with boiled rice, soy and chilli dipping sauce,

and jasmine tea.

I am very, very happy with this indeed.

Really, really happy.

Your prawns are nicely cooked,

your peppers and onions have still got a bit of a bite to it.

That oyster sauce gives a sort of mild caramel and it gives

saltiness as well.

Your rice is perfect.

It's light and fluffy, it's not sticking together.

First-ever attempt on MasterChef's pretty good, Sam.

Thank you.

It's good. It's really good.

You can cook rice and you can cook prawns and you can make

a decent sauce.

I like the little extra, like the jasmine tea

on the side. Just shows you've got a bit of imagination.

Good. I was really pleased with the feedback because I was quite

nervous that my prawns might be a bit overcooked.

I'm buzzing, I'm happy.

Choir conductor Karen has cooked smoked haddock with dill and onion,

served with rosemary potatoes, baked tomatoes with thyme,

green beans, and mushrooms in a garlic cream sauce.

Your fish is going dry because it doesn't need to be cooked so much.

I do like the herb topping, though, with the onions and the peppers

and bits across the top. In the tomatoes,

there's lots and lots of thyme, which is wonderful and rich.

I really, really enjoy these mushrooms in the cream sauce.

The thing is, they don't all belong together. Mm. Mm.

They're bits of things that you like to eat... That's right.

..and they're being put on one plate. That's right.

Completely right.

My only issue there is that that fish is really drying out. OK.

Which is a shame. Mm.

Everything else you've cooked really nicely and I really applaud

your use of herbs.

Oh, there's a cook in there, fighting to get out there. There is.

I'm actually feeling quite... I wouldn't go as strong as happy,

but quite relieved.

It wasn't... It wasn't all bad.

It wasn't a car crash.

Phil, please.

Show us your duck.

Actor Phil has served five spice duck with sweet and sour red

peppers, onions and basil.

I have to tell you, I really like the look of this.

I really do.

Thank you.

Your duck flesh is cooked beautifully.

Sweet red onions, strong aniseed

basil and peppers belong together.

That's really, really good.

There's no doubt in my mind that you may be an instinctive cook.

I think we've got two dishes here in one bowl.

The sweetness of peppers with the red onions and that fragrant

tang of basil I think is somewhere in the Mediterranean.

Your duck is most certainly Chinese.

I think you got two takeaways on the way home

and mixed them both together.

But you can cook because you have got a very good touch.

Thank you.

I'm pleased with how my plate turned out because it could

have been a nightmare.

BAGA WHISPERS: They loved it. Loved it.

I am pleased it wasn't a disaster.

Well done. You have done your first round on Celebrity MasterChef.

We are still standing and we have smiles on our faces.

And let me tell you, the next round is going to be a major step up.

You are going to be doing a lunchtime service in a very busy

restaurant, presenting your food to the public.

Do not mess it up.

It's day two, and the five celebrities have been split

into two groups.

They're about to enter the world of the professional chef.

Sam, Dom and Karen

will be cooking at the Cinnamon Kitchen,

a modern Indian restaurant in London's Battersea.

Running the kitchen is development chef Rakesh Ravindran Nair.

We use the best of British produce and we combine them

with Indian spices, and then cook them in the best possible way.

Looking forward to this, it's going to be great.

We've got about 50 people booked for lunch service.

If the dish is not right, it's not going out of the pass,

so good luck to the people who are cooking it.

Hi, nice to meet you, I'm Dominic. Hi, Dominic, nice to meet you.

Hi, I'm Sam. Morning.

Hi. Karen. Morning. Rakesh.

We have a full house in for lunch... Oh. ..so no pressure.

Joy. And you will all be in charge of one particular dish.

You like Indian food? Big fan. I eat Indian all the time.

That's half the problem solved.

The other half is cooking it. Yeah.

So, let's go into the kitchen. Lovely. Let's do it. Follow me.

Sam is taking on a starter called keema litti, spiced lamb mince

encased in a dough that will need to be cooked to order

on a robata grill.

The trick of doing keema litti properly is

to cook the dough properly.

Nicely charred, but not too burnt.

But the meat needs to be cooked inside perfectly.

How long do these take to cook?

About three, four minutes on each side. Right.

It smells good.

Look at the meat. Mm-mm.

It's nice and pink.

This part is cooked.

The keema litti is served with a paprika raita and an anchovy

and coriander chutney.

This is what we call a kachumber,

so that's diced vegetables.

And then you sprinkle some of that on the plate.

Before we serve, we put something called a chaat masala

which is like a magic spice.

That's your keema litti. Awesome.

Looks lovely. Because this is going to be a popular starter,

you'll probably be preparing about 30 odd portions of it.

Ooh, wow.

It's not going to be until I cut it open when I'll be able to tell

if it's cooked to perfection or not.

So, fingers crossed that mine look just like that.

While Sam gets to work making her keema littis ready

to grill in service...

You have to be very delicate with this otherwise the dough

rips when you put the meat in.

I think it's all about technique.

Don't just force it in.

..Karen is prepping pollock for a main course...

I do like a bit of seasoning.

..which she's marinating in ginger, black onion seeds and chilli flakes.

So, the secret to cooking fish is to cook it on low heat

for a longer time. OK.

So, you get nice and crisp, you get a golden-brown colour on top.

But it's not overcooked. All right.

As well as perfectly cooking her pollock,

Karen will need to create a spicy yellow lentil dhal.

The lentils, you can easily muck it up if you don't have enough

flavours in it.

Add some chillies.

Nobody wants to taste a lentil that is quite bland.

So, now it's time to plate up.

So, put the lentils on the plate.

Take the fish out. See the nice golden-brown colour on it? Got you.

The other challenge for Karen will be a mango chutney quenelle.

That's a fancy word for shaping it with a spoon.

You make it look so easy.

I reckon when I do it, it'll look like a car crash.

Fantastic. Happy with it?

Happy is a strong word, but let's try.

I've never cooked pollock before.

It feels like it's going to be OK.

Let's see what happens when I actually start cooking it.

Across the kitchen, Dom is facing the fierce heat of the tandoor oven

for a spicy lamb kebab.

So, the tandoor oven is extremely hot.

It's about 400 to 500 degrees centigrade.

Ooh, that's hot, isn't it? Yep.

Who is working in the tandoor has to be really careful.

We've tried to keep it medium rare, nice and juicy, pink at the centre.

While the lamb cooks, Dom will need to make a garlic naan.

Naan bread is not an easy thing to master.

You'll stick it like this.

It gets cooked in less than a minute.

So, unlike normal breads which you can make in advance

and keep, this has to be made to order.

That was literally like 30 seconds or a minute or something, yeah?

Timer here. You want to use a timer, feel free to use it.

I just want an idea of the time.

The lamb is served with saffron rice...

..a fennel sauce...

..and a cabbage stir-fry.

And then the lamb.

And the naan bread.

Cor, that looks lovely.

Good luck.

Do I need it? You'll need it.

He's made that up in about five minutes flat.

I didn't realise how close you are to burning your arms

and your hands in that oven.

Bring it on is what I say. Yeah.

In South London's Blackheath,

Phil and Baga are arriving at the restaurant Copper & Ink.

We've got to smash it, in't we?

Running the pass is owner, and MasterChef finalist 2015,

Tony Rodd.

Copper & Ink is a modern British restaurant.

We offer a seasonal menu that changes every month.

For us, it's all about letting the produce sing.

So, our head chef here at the restaurant is Rob Parks.

Rob was on MasterChef with me in 2015,

and he's very much as important

in that kitchen as I am.

For me, getting two non chefs in the kitchen

is actually quite exciting.

We're all there to help them and we want to see them succeed.

All right, then. Here we are.

Ooh. Ooh. It's nice in here.

It's lovely, innit?

Smells nice as well. Afternoon.

Good afternoon. How are you? Hello, you all right?

I'm Phil. Hiya.

So, today we've got a full restaurant.

We've got 34 guests coming in, so, er, it's got to be perfect.

Right, then, guys. Let's get downstairs and let's get started.

Right, then.

Follow me.

During service,

Phil will be in charge of a halibut starter.

It's an expensive bit of fish,

so we need to treat it with a bit of respect.

Confident?

Um, not that confident, but I'll give it a go.

First things first, we're going to cook our fish.

The hardest thing that we're going to have to focus on is cooking

that fish perfectly.

We don't want to burn it or dry it out,

but equally so it has to be cooked through.

This is kind of colour we're looking for.

Yep?

So, we're going to go in this oven, and we'll pop it in there.

They go for about four minutes.

OK.

While keeping one eye on the halibut, Phil will also

need to heat through both a smoked leek...

So, we're just warming that through.

..and mushroom garnish.

First things first, let's get this fish on the plate.

It's a busy lunch today.

The guys are going to be up against it.

They're going to have to get their skates on.

Finally, we've got an oyster emulsion. Whoa.

And that's our dish.

How do you feel about that? Confident?

Confidence is a preference.

Parklife.

Cooking fish to a really good standard

is a bit scary, but, you know, I'm willing to give it a go.

While Phil gets to work shucking the oysters for the emulsion...

Oh! Oh! First time, brilliant.

Have you ever had oysters?

Yeah, I used to like eating them...

..and then drinking about nine bottles of wine.

BAGA LAUGHS

..Baga...

I've been taught how to dissect a duck.

You learn something new every day, don't you?

..is prepping duck for her main course.

Have you cooked duck breast before? Never.

We're cooking the duck in two different ways.

We're cooking the breast in a pan. So, we're going to just check

the bottom side of it. We've got a nice golden colour.

We've also confited the legs.

We're going to be serving that with a lovely duck jus.

So, I've got to watch all of it? Yeah, you've got to keep an eye

on all three pans so they don't burn,

they don't dry out, and they're nice and hot when we're ready to serve.

Baga must finish cooking the duck breast in

the oven for four minutes...

And the timers?

Yeah. It's up here.

..before mastering the complex plating.

So, first of all, this beautiful duck leg.

We've then got this pommes Maxim, French-style potato.

And then we've got just fresh rhubarb crudite

and that sits on top of our pommes Maxim.

Lots of elements on this one,

so plating becomes a bit trickier, but it's a fun dish.

Very pretty. How do you feel about that?

I'm worried about the actual cooking. But it looks beautiful.

I'd eat that. It's gorgeous. Fantastic.

Very, very nervous.

Never had a proper, proper job like this.

This is graft, mate.

It's midday...

..and service in both restaurants is about to start.

New order, two keema litti.

Two. Main course, a lamb, one medium, one pollock.

With first orders in...

Watch your eyebrows.

..Sam has just minutes to get her two keema litti

starters to the pass.

I've burst. If it has burst open, then it's not good.

That's no good? No. Put on another one, please. Another one on? Yeah.

While Sam has to cook another keema litti...

Start working on the fish for 33, please.

Yes, Chef.

..Karen is also under way with her first pollock orders.

Just got to be careful not to burn it.

And you have to kind of know when it's ready.

So, how long for the fish, Karen?

I think it's about done.

Oh, you think or you're sure?

Sam's managed to get her starter re-cooked.

How long for the first table?

One more minute, Chef. I really need that keema litti now.

Yeah, Sam seems to be struggling a bit...

..because the starter needs to go out in less than ten minutes.

OK? You need to go a little bit more... Faster.

A little bit more faster now. Yeah.

On it. There are a lot of tables today.

It was stressful. You've got to be so delicate.

I'm very much slop it on, bish bash bosh.

On the fish main... Lovely.

..Karen's got both the pollock and spiced lentils...

Oh, God. Look, it's going all over the place.

..to the pass.

Ah! Ah! Hold it the other way.

When you're putting the fish on the plate, either skin side up

for both... Yes. ..or skin side down for both. OK.

So, now the chutney goes on top.

Oh!

I think this thing here, the chutney,

getting it to look all smooth and neat like Chef's did,

I think that's the most challenging part of this whole dish.

Ooh. The shape could definitely improve. Thanks.

Fish is looking pretty good. Yeah. We just need

to work on the presentation a bit. OK.

OK, let's go with table 33, please. Main course.

With Karen's mains away...

..Dom also has several orders on for his lamb kebab...

Two lamb done, Chef.

Dom, nice cooking on the lamb.

Thank you, Chef!

Bang.

..but he's having problems with the garlic naan. Hot, hot!

Oh! It's fallen off!

No.

Not quite. I've just dropped a whole garlic naan

inside the oven.

Oh! Gordon Bennett!

I can't even get it out now.

Right, I'm going to leave it in there to cook.

It'll add to the flavour anyhow.

I don't think I've done one good one yet.

Well...

Well, I've... I think I've either cooked it or murdered it.

One garlic naan, there you go. Um...

We could... We could actually work on the shape.

Try not to burn the garlic naan. Yeah. Yeah?

Getting a bit too much of colour on the side.

Dom seems to be struggling a bit.

Oh! What?

I mean, to be fair, he had the toughest task.

Both the bread and the lamb.

The naan breads,

they're just falling all over the place.

I can't get them round.

Hopefully, he can pick up from that.

Over in Blackheath...

Right, I've got to get this golden.

..Baga and Phil's service is also under way.

Phil, I'd like two halibut, please.

Yes, boss. And immediately after that, Phil,

we're going to go six.

With multiple orders on,

Phil needs to carefully cook the delicate halibut.

So, Phil, butter in that pan.

How long has that got to cook for? Don't know.

Oh, you've got to be careful with your picking up, Phil.

Just it's hard to be delicate, innit?

Look after it. Nice, expensive bit of meat.

Got to learn.

Then they're going to go in the oven.

OK, Baga, I need four ducks. Yes, Chef.

Perfect.

On the main course, Baga's got the duck cooked,

but it now needs to be portioned for plating.

That is hot.

Baga, cut them on the chopping board! Ah!

Really? I thought you said take them off.

No! Always cut on the chopping board.

Those can come up to the pass now, please.

It's now down to Baga to execute the complex plating.

Try and always plate with a spoon, Baga.

Plate with a spoon. Underneath, yep.

And then we just place it on.

Is that all right?

Just a little bit messy on the sauce with the confit.

We'll tidy these up a bit and then we'll... We'll get them sent out.

Yeah? Yeah.

OK. Service, please.

Very intense.

A bit stressful.

I keep on making little mistakes.

I was chopping off the chopping board and I think that's

going to, like, ruin your knives.

Phil's four halibut orders are also ready to plate.

Carefully with the fish. Want to make sure it looks perfect

for our guests.

I did break one. I was getting in a bit of a panic.

So, a bit of foam, Phil, nice and quick.

Happy with these? Happy, Chef.

So, this is table ten, please.

Phil needs to be a bit more delicate with the fish.

But plating is good.

It could be worse.

The fish is very delicate, so I'm trying to keep

it all together. It's going all right,

but it came at me 100mph.

Back at the Cinnamon Kitchen, there's been no let-up...

So, new order. Ten portions of keema litti on order now. Ten!

It's one after the other, innit?

..and Sam is still trying to master the cooking

of her starter.

How long for the next keema litti? Two seconds.

It's too over-cooked, Sam.

Have you got another one? I would rather use another one. Yep.

No, that's undercooked. Yep.

Needs another minute or so.

Timing is key in this.

I've been told off about two, three times, but each

cake cooks differently.

Some of them cook rapid and then some of them just don't cook at all.

Karen is also beginning to make mistakes.

A couple of these are a bit stuck,

because what I did was I put the fish when the pan was cold.

Tried to salvage it here.

SHE LAUGHS

Come on, Karen.

Like I said, we always put the best side on top.

It's the plating up and the presentation

that's the most challenging for me, I think.

Dom...

You watch. I very much doubt this is going to work.

..is still trying to get to grips with the naan bread.

No!

OK. What seems to be the problem here?

I'm patting them on and they're falling off.

Oh. You've, in fact, put the timer in as well.

I've done what? My plastic timer's

gone in the oven! I'm going to need to get that out.

I think it's exploding, so... Let's not take it...

Oh, that's a bit of battery in that. Chef, let's be honest.

This is going disastrously wrong, isn't it?

Spectacularly wrong.

Dom, what time is it?

That is really not good.

And also, me bread's gone, Chef.

That couldn't have gone worse. Could it, really?

Let's be honest, Chef.

HE LAUGHS Chef!

I've burnt my hand,

I've cremated about six naan breads out of about eight,

and I've also cooked a plastic timer.

It doesn't seem to be getting any easier.

With service coming to a close...

It's all happening at once.

..there's one last chance for the celebs to finish

with a flourish.

Let's go with the last four. Yeah. Make it really perfect.

OK.

What do you feel is a good side?

The skin side or the other side. I feel that this is the best side.

So, now go with the chutney quickly.

All right. My favourite bit.

Something's burning!

Yeah. Don't worry, it's just me.

One of me naan breads that I've cremated.

Chef, last two keemas.

Please tell me they're OK.

They are fantastic. Thank you, Chef.

Good job. Thank you, Chef.

And close the section now. Yes, Chef.

This looks really good. Yeah?

You've done a really good job.

Fish is not a simple thing to cook. No.

It's now up to Dom to prove he can nail his naan breads.

Bingo!

One lamb done, Chef, and a garlic naan.

Oh, wonderful.

Looking really good. The lamb is nice and pink.

You've done well. Oh, thank you. Especially for your last order.

Do I get parole for good behaviour?

If I had to sum up the last few hours, I would say tragedy.

Just about everything I tried to do went wrong.

Hats off to anybody who works in a kitchen full time.

Rather you than me.

That was actually quite exciting.

Chef is very particular.

And the presentation, that took me a few rounds

to get that, you know, really right.

Brilliant day, had such fun during service.

It is stressful, but, yeah, I would love to do it again.

Back at Copper & Ink...

BELL PINGS

..orders are still flooding in.

Right. So, we got two more tickets come through.

So we need 11 fish. How many? 11.

Off we go. Nice and quick.

Yes, boss.

It's going all right.

It's not a one man job.

Phil's not the only one feeling the pressure.

SHE HUMS

Ten ducks. Yeah. All at the same time.

Ten ducks.

I am absolutely bricking it.

So, Phil, we need to get these plated up.

I'm having a bit of a moment, mate.

Do you want to do a few more bits of fish? Maybe.

Go on, do a few more bits of fish, then.

While Phil has to start again...

Come on, baby. Cook.

How long for four more duck, please?

One minute. One minute.

Always make sure you chop on the board.

..Baga's keeping up with her orders...

Quick, quick, quick.

..but still needs to master her plating.

Potatoes with a spoon, with a spoon. Oh!

Oh, I've got to stop doing that.

Rob! BELL PINGS

Can you check these? I think they're the best they've looked.

Yeah. Nice. That's making me hungry. Nice and tidy.

Just on the chicory, get them all facing the same way.

Yeah. Baga's still doing brilliant.

Having recooked his halibut, Phil needs to work fast

to plate his final dishes.

Nice and quick, Phil. Nice and quick.

Blimey.

So, you took a little bit long to get these ones out.

We've got them up, and the last ones, happy with the look of that?

Yeah. Yeah? Go for it. Brilliant.

For Baga... These are your last six.

You've got no more after this to worry about.

..it's her last chance to prove she can nail the presentation.

These have got to be the best ones.

Looking really good so far, Baga. Lovely.

Done! It's done, Baga. Congratulations. Is that all right?

Thank you.

Oh!

I am cream crackered.

That was hard work, but I'm not going to lie,

today has really helped my confidence. You can serve

over 30 dishes.

I was like Paula Radcliffe, running around the kitchen.

There were a few bits of the halibut that come out really,

really good.

Compliments to the chef. Table 16

absolutely loved the halibut and the oyster veloute.

Some of them broke, but if they all looked like the really good ones,

then I would have been really happy.

That was hard work.

Oh. PHIL LAUGHS

Welcome back.

You have now earned the right to cook your own dish,

your own creation,

a chance for you to really show off.

At the end of this, unfortunately, one of you will be leaving us.

One hour, one dish...

..let's cook.

When I look at my performance so far,

round one, I couldn't even cook an egg properly.

Then they stuck me in the Indian restaurant.

The only thing I managed to cook properly was a plastic egg timer.

I'm hoping I'm going to make it through, but, you know,

I'm also realistic.

Dom, how you doing? At the moment, I feel quite confident that

it's going OK. I mean, this is a dish which I do

actually make at home. It does seem to improve when you've

had a couple of beers. I don't know whether that's just cos you're

hungrier or whether that's true or not. What's your dish?

The dish is chicken and pineapple with an egg-fried rice,

garnished with coriander.

I'm definitely concentrating a bit more on the presentation.

The last time was a car crash, so I'm going to be serving it up

in my home-made little pineapple dish!

Where did you learn that?

Oh, you know me, something that was handed down through the generations.

You saw it online, right? YouTube, yeah.

I've got to say, I love pineapple fried rice and chicken.

What he's got to do is make sure his chicken's not dry

and he's got to make sure that the pineapple is running

all the way through.

I'm loving actually having to put a little bit of graft

into something.

My usual way is just to throw things in a pot

and see what happens at the end.

What is your dish, please?

Sea trout with peas and asparagus, turnip and caviar.

Wow. I mean, these are opulent,

dare I say, not cheap ingredients.

No, cos I'm not cheap. See?

So, I hope you like it. Hope it tastes as opulent as it sounds.

This isn't a dish that you cook all the time, is it? No.

Where have you learned this?

Online. Have you? Yeah, I tried it last night.

Oh, crikey.

# Whoo-hoo-hoo! #

Do you know what? That is the most beautiful

"oh, my pot's boiling over" noise I think I've

ever heard on MasterChef.

I'd normally be screaming.

In the hands of a master, this could be a fantastic dish.

However, Karen's only cooked this dish once.

If she gets it right, I'm going to be really impressed.

I'm a little bit conscious that Gregg and John might think

I'm a one trick pony.

So, today I've decided to do Greek.

If I was on a hockey pitch,

I'd be confident I could pull it off.

However, in the MasterChef kitchen, anything can happen.

Sam is going to make for us kofte, using half lamb, half beef.

Mix that together with some spices.

She's got sumac, she's got cumin, she's got cardamom.

Served with a flatbread.

She's made her own dough.

She's making a salad on the side.

I hope it works cos I think it sounds fabulous.

Why a kofte? You know, I'm a big fan of a kebab.

Really? Yeah, I think... Really, Sam? They get bad press because

everyone thinks you have to have them

after a night out and you don't.

They're really healthy. Griddle pan, or you can put them on the grill.

Great for barbecues. I do like barbecue season.

What do you want from today?

My main thing,

my Achilles heel, in this round will be my flatbreads.

I'm hoping they're not too doughy inside and they rise a little bit.

You have 20 minutes left.

Attempting something that's a little bit, you know,

above what I usually do is a bit daunting.

But I'm definitely making an effort.

Phil, you can't work with this much mess, my friend.

You're going to have to start clearing it away as you go.

Well, I'm trying.

Not just pick up the tea towel, Phil.

I'm trying.

Phil, what are you making, please? A Thai curry.

Oh!

With a bit of monkfish in it and the usual culprits,

lemongrass, garlic, ginger.

Have you made a paste?

I've made the paste, yeah, myself.

Why would you do a Thai curry, Phil?

Because I went to Thailand once and I really liked it.

What are you hoping to show in this dish today?

That I can cook, I suppose.

Yeah.

Phil is doing a green Thai curry.

All I want from Phil is a dish which is vibrant and fresh,

and the fish is not overcooked, with some really perfectly

flowing rice.

Today, I need to be on the ball.

Ooh, me hand!

Keep my eyes on everything.

SHE WHISPERS: Ooh, I'm out of breath.

You never know? Some of the other guys could go downhill

and Baga could rise to the top.

Baga, what are you making for us, please?

Beer battered cod with chips and minted mushy peas.

And what's that in the bowl there? This is the tartare sauce.

But you... You might not be getting that. When I tried it,

it was white. And this is more like Oompa-Loompa colour.

Why do you love fish and chips?

Well, I just love chips. That's why my name's Baga Chipz.

You can have pie and chips, fish and chips.

I think they're amazing. I think it's the best invention since

the bog. Vegans can have them.

It's just something you can serve to anyone, innit?

Listen, Baga, everybody, including me and John, loves

fish and chips. Oh, God. No pressure, then.

Baga Chipz is doing fish and chips.

Those chips have to be perfect.

The batter Baga's made with some beer and some flour,

it looks lovely.

Fish is really quick, innit, to fry?

If she cooks the fish right,

you know what, it could be really good.

You have just two minutes left.

One minute. 60 seconds.

Let's count to 20. 20, 19...

..18, 17, 16, 15

14... Good for you, that.

..12, 11...

..ten, nine, eight,

seven, six, five, four,

three, two, one!

Bring out the fish!

That's it. Time's up.

Stop.

Karen? Come on.

Karen has made pan-fried sea trout topped with caviar,

served on asparagus, peas, turnips and dill, cooked in a fish stock.

That's a decent-looking plate of food there.

It just screams of opulence, that, doesn't it?

Karen, I'm very, very happy with this dish.

You have cooked that fish sympathetically.

It's nice and slippery.

I like the saltiness of the caviar, there's your seasoning.

I think that's fantastic.

And I love the buttery stock sauce you've got there as well.

Mate, you've smashed it out the park.

Wow, thank you.

I think it's a really good dish.

I'm really impressed with the way you cooked the fish.

Attempting something at this stage of the competition as complex

as that, that's great.

You might be one to watch, Karen.

I didn't expect that response at all.

Wahey!

Well done.

They seem to be happy.

Baga Chipz has made fish and chips.

Battered cod with triple-cooked chips, minty mushy peas

and a tartare sauce.

You have decent chips.

They are fluffy inside, they're crispy on the outside.

They need a sprinkle of salt. Salt.

Your batter is crispy, but your cod's slightly overcooked.

Love the refreshing mint with the sweet peas. Your tartare sauce

hasn't worked at all. Yeah. Didn't quite thicken up, did it?

I've got to agree with Gregg here.

The fish is slightly over.

You've never really used the deep fryer before.

You worked really hard at it.

I like the batter on the outside of your fish, though.

You know what?

I gave it my best.

Hopefully, one of the other guys' dish will taste like absolute vomit

and I get through!

Phil has cooked a Thai green monkfish curry with sweetcorn

and broccoli, jasmine rice

and a mango, carrot, mint and Thai basil salad

in a fish sauce dressing.

Your fish is cooked nicely.

Your green curry, I really love the freshness of your sauce

with coriander and lemongrass in there.

That is great.

Your rice needs seasoning.

But on the whole, I'm really impressed.

Your salad, as scruffy as it may be, is nothing short of delicious.

The real tropical sweetness of mango with a saltiness that tastes

like a fish sauce, absolutely delicious.

I am pretty pleased with what I served up.

I tried to push the boat out a bit and do something

I wouldn't normally do.

They really enjoyed that.

Sam's dish is lamb koftes, spiced with sumac and cumin,

served on lemon-infused couscous

with a tomato, red onion and cucumber salad,

tzatziki and flatbreads.

These haven't really worked for you, have they, these breads?

I find them a little dense.

Good door knocker?

You got an issue with your breads cos they're way too thick.

Just roll them out thinner.

But your koftes taste great.

Sumac, which is that citrus spice

that comes from the Lebanon, cumin, coriander in there as well,

that's great. It just needs a little bit more moisture

cos you've got dry bread, dry couscous.

Really like the salad with all the heat of the red onion in it.

Love the flavour of your koftes, but those breads

haven't really worked.

OK. Mixed emotions.

There was obviously positive and negatives.

The bread, they literally tore it apart,

both verbally and physically.

Dom's dish is a chicken, chilli, pineapple stir-fry

and egg-fried rice, stuffed in a pineapple,

served with asparagus.

I quite like your presentation.

It does look a little 1970s.

I...

I like this.

I really, really like that chicken and pineapple.

I like the ginger heat, I like the chilli heat.

I like the sweetness. Chicken breast is going a bit dry.

You know, I'll forgive you. As soon as you brought it up,

it put a smile on me face, as soon as I tasted it,

the smile on my face broadened even more. So, Dom,

what can I say, mate? Well done.

Love your enthusiasm.

Love the idea.

The rice is free-flowing, as it should be, a little salty soy.

That's good. Only the second time I've seen somebody

hollow out a pineapple on MasterChef in 16 years.

It makes me smile.

I'm chuffed. I'm over the moon.

For me, that was a real, real big leap forward

because up until then, it's been a disaster.

A really surprising round.

I'm really, really impressed.

I thought there was some really good food,

some really, really good food.

Karen had my dish of the round. Absolutely.

And it would not have worked at all if she hadn't have cooked

that fish perfectly.

I've got to say, I take my hat off to her. Good job.

I'm really, really surprised by Dom, cos I thought his food, as retro

as it may have been in presentation, was really tasty.

His chicken, although slightly dry, was great, flavoured

with all that pineapple, and it was a really good dish.

Phil put in the hard yards in this round.

Curry. I liked it. Monkfish was cooked nicely.

Loads and loads of herbs across the top.

I thought Phil's salad of mango, mint, Thai basil, fish sauce

was absolutely superb.

Three of them are safe.

That leaves us with Sam and Baga.

Lots to admire with Baga's dish.

I thought Baga did the chips really, really well.

I thought the batter around the cod was crispy and good, but the cod

inside had gone overcooked. Tartare sauce,

we ended up with un-thickened mayonnaise.

Few errors, it has to be said.

Sam's couscous with her koftes,

the koftes themselves, I think, were seasoned beautifully

with the sumac.

However, the breads didn't work.

They should have been rolled out a lot flatter.

It needed some moisture.

Flatbread and couscous together, it's always going to be dry.

I'd be gutted if I went home.

If I go home, I promise to go on a bread-making course.

You heard it here first.

I want to stay, but it's up to them.

You know what I mean? I can bring the comedy gold on the telly,

but I can't cook!

One of you, unfortunately, is leaving the competition.

The contestant leaving us is...

..Baga.

Baga, thank you so much.

You don't say! What? I thought I was going to win it!

Baga, thank you very much.

You know, I'm not going to lie, at the end of the day...

SHE SIGHS

..cooking ain't for me.

I'm more reality TV than TV where you actually have to do something!

You know what I mean?

Buzzing! My goal was to not go out first, so anything

beyond this is a bonus.

I feel very lucky, very privileged and chuffed to bits.

Beginning to enjoy it more.

This is a massive boost.

All in all, a good day. They're a good gang.

From now on, it's all a bonus for me.

So, I'll get my cooking hands on.

Next time...

This is new.

..the four celebrities are back...

Use the small whizzer, don't use the big one.

I've only got one whizzer.

What's going on the liver?

Yep.

..and the pressure intensifies.

Ooh-ho-ho-ho-ho!

DOM GRUNTS

Karen, we're missing four peppers!

Here, Phil, they want to cut down on their peppers, mate, don't they?

They've nicked them! You're joking?

Not guilty!