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1
00:00:03,040 --> 00:00:05,080
Celebrity MasterChef back again.
2
00:00:05,080 --> 00:00:08,120
We are about to meet 20 celebrities.
3
00:00:08,120 --> 00:00:11,360
We are about to come face-to-face
with their cooking.
4
00:00:11,360 --> 00:00:13,120
I've had to deal with
pressure before.
5
00:00:13,120 --> 00:00:15,840
But this is on a different level
altogether.
6
00:00:15,840 --> 00:00:20,400
We have actors, singers,
comedians and sports stars,
7
00:00:20,400 --> 00:00:22,280
but can they cook?
8
00:00:22,280 --> 00:00:24,960
The only thing I've cooked lately
is a pot noodle, so...
9
00:00:24,960 --> 00:00:26,160
..bring it on.
10
00:00:27,360 --> 00:00:28,480
Get me in that kitchen.
11
00:00:28,480 --> 00:00:31,000
Give me an apron and get
me going.
12
00:00:31,000 --> 00:00:33,600
Shake those pans, light
those stoves.
13
00:00:33,600 --> 00:00:35,720
What we want is one champion.
14
00:00:46,120 --> 00:00:50,120
These five celebrities are taking
on the challenge to become the next
15
00:00:50,120 --> 00:00:52,280
MasterChef champion.
16
00:00:52,280 --> 00:00:56,480
But at the end of today, only
the best cooks will make it through.
17
00:00:58,200 --> 00:01:00,320
This time last year, I was
on the dole.
18
00:01:00,320 --> 00:01:02,520
Look at me now, I'm on MasterChef!
19
00:01:02,520 --> 00:01:05,000
Ooh, here we go, it's all happening!
20
00:01:05,000 --> 00:01:06,880
It's a competition. I play golf.
21
00:01:06,880 --> 00:01:08,880
I like to win. If people are good,
22
00:01:08,880 --> 00:01:11,720
I'll try and get better, to be
as good as them.
23
00:01:13,320 --> 00:01:16,040
I handle pressure well. Even if
someone's screaming and shouting,
24
00:01:16,040 --> 00:01:18,760
I'll cope. I'm chilled.
25
00:01:18,760 --> 00:01:21,480
I've set my goal to not
be out first.
26
00:01:21,480 --> 00:01:24,520
Anything after that, I'll be
pretty happy.
27
00:01:24,520 --> 00:01:27,520
I have no clue what we're going
to be doing.
28
00:01:27,520 --> 00:01:29,320
It's all a little bit scary.
29
00:01:41,200 --> 00:01:45,920
Welcome to Celebrity MasterChef,
one and all of you.
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00:01:45,920 --> 00:01:49,040
This is your opportunity
to show Gregg and I
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00:01:49,040 --> 00:01:50,920
what sort of cook you are.
32
00:01:52,280 --> 00:01:54,160
We've got a fantastic challenge
to kick off your
33
00:01:54,160 --> 00:01:55,760
MasterChef competition.
34
00:01:55,760 --> 00:01:58,040
We call this the market
challenge, OK?
35
00:01:58,040 --> 00:01:59,960
In there, we've set up a market
36
00:01:59,960 --> 00:02:02,360
and it is full of fantastic
ingredients,
37
00:02:02,360 --> 00:02:04,560
and you can cook us whatever
you want.
38
00:02:04,560 --> 00:02:07,080
You're going to get ten minutes
to choose your ingredients,
39
00:02:07,080 --> 00:02:10,000
then 50 minutes to cook one
fabulous dish.
40
00:02:11,800 --> 00:02:14,680
Grab your baskets, go and get
your ingredients.
41
00:02:19,440 --> 00:02:20,720
Oh, there's so much!
42
00:02:22,200 --> 00:02:28,600
Today's market ingredients
include duck, prawns and haddock...
43
00:02:28,600 --> 00:02:30,720
It's nerve-racking.
44
00:02:30,720 --> 00:02:36,560
..alongside a range of fruit,
vegetables, herbs and spices.
45
00:02:39,280 --> 00:02:41,480
I'm a little bit overwhelmed,
to be honest.
46
00:02:41,480 --> 00:02:43,720
I'm just going to sort of mash
it all up, see what
47
00:02:43,720 --> 00:02:45,400
comes out the other side.
48
00:02:49,200 --> 00:02:50,360
I've sort of got a plan.
49
00:02:50,360 --> 00:02:53,040
And I don't think I probably
need half of this, but, you know,
50
00:02:53,040 --> 00:02:54,120
give it a go.
51
00:03:00,320 --> 00:03:01,800
50 minutes.
52
00:03:01,800 --> 00:03:02,760
Off you go.
53
00:03:07,440 --> 00:03:08,480
Urgh!
54
00:03:10,320 --> 00:03:14,560
Former Great Britain hockey player
Sam Quek won a gold medal
55
00:03:14,560 --> 00:03:18,440
in the 2016 Olympics and now
works as a sports presenter.
56
00:03:20,040 --> 00:03:22,080
I'm very, very competitive.
57
00:03:23,120 --> 00:03:24,360
Naturally, I want to win.
58
00:03:25,680 --> 00:03:29,280
I would like to say that
I'm very efficient.
59
00:03:29,280 --> 00:03:31,520
In terms of how far my cooking can
take me,
60
00:03:31,520 --> 00:03:32,560
I don't know.
61
00:03:35,480 --> 00:03:37,160
Sam, you seem like you have a plan.
62
00:03:37,160 --> 00:03:38,480
What are you making?
63
00:03:38,480 --> 00:03:40,000
I'm going to go for a little bit
64
00:03:40,000 --> 00:03:41,360
of prawn with onion and pepper,
65
00:03:41,360 --> 00:03:44,240
quick stir-fry, and it's going to
be garnished with oyster sauce,
66
00:03:44,240 --> 00:03:46,120
little bit of Shaoxing wine vinegar.
67
00:03:46,120 --> 00:03:47,800
Where did you learn Asian
flavourings?
68
00:03:47,800 --> 00:03:50,200
My mom is a Scouser from Liverpool.
69
00:03:50,200 --> 00:03:52,000
My dad is from Singapore.
70
00:03:52,000 --> 00:03:56,360
Growing up, it was all about Asian
food, English food, good bowl
71
00:03:56,360 --> 00:03:58,200
of scouse, a good stew
on a winter's day.
72
00:03:58,200 --> 00:04:00,720
But then my dad enjoyed doing his
cooking, so I can't...
73
00:04:00,720 --> 00:04:03,240
I can't let him down.
I'm impressed already
74
00:04:03,240 --> 00:04:05,360
and you've only just started.
75
00:04:05,360 --> 00:04:06,960
Now I've really got to impress.
76
00:04:10,920 --> 00:04:12,680
Sam seems to be playing
to her strengths.
77
00:04:12,680 --> 00:04:14,840
And she's going to serve us with
some Singapore prawns
78
00:04:14,840 --> 00:04:15,920
with oyster sauce.
79
00:04:17,520 --> 00:04:20,600
Rice, I want to be cooked
absolutely perfectly.
80
00:04:20,600 --> 00:04:23,240
I want the prawns to have a nice
crunch to them.
81
00:04:23,240 --> 00:04:25,880
I don't want that sauce
to be overpowering the prawns.
82
00:04:28,040 --> 00:04:32,480
Actor Phil Daniels is renowned for
playing the lead role in the '70s
83
00:04:32,480 --> 00:04:35,160
British cult classic Quadrophenia
84
00:04:35,160 --> 00:04:39,680
and for his contribution to Blur's
1994 hit single Parklife.
85
00:04:41,760 --> 00:04:43,640
I'm here to cook for Quadrophenia,
86
00:04:43,640 --> 00:04:45,560
The Who and all the mods out there.
87
00:04:46,640 --> 00:04:49,840
I do a bit of cooking. I can chop
an onion.
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00:04:49,840 --> 00:04:52,520
I have pretensions, but,
you know, we'll see.
89
00:04:55,840 --> 00:04:58,200
Phil, do you know what it is
you're making, please?
90
00:04:58,200 --> 00:05:01,400
I'm going to sort of make...
some sort of sweet and sour
91
00:05:01,400 --> 00:05:02,880
peppers with...
92
00:05:02,880 --> 00:05:05,680
And I've found a bit of duck,
I'm sort of inventing a bit,
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00:05:05,680 --> 00:05:07,120
I'm cheating a bit, you know?
94
00:05:07,120 --> 00:05:09,600
Do you do much cooking?
A little bit of cooking.
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00:05:09,600 --> 00:05:12,000
I sort of do stews and spaghetti
bologneses.
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00:05:12,000 --> 00:05:14,120
The first one I ever made
made me sick.
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00:05:14,120 --> 00:05:16,360
But apart from that, I've done
all right, you know?
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00:05:16,360 --> 00:05:18,360
How do you make yourself sick with
a bowl of pasta?
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00:05:18,360 --> 00:05:19,360
Well, I don't know.
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00:05:21,000 --> 00:05:23,640
Phil, you're not filling me full of
confidence, I've got to say.
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00:05:23,640 --> 00:05:24,800
Well, I'll have a go.
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00:05:28,240 --> 00:05:30,320
We are going to get duck,
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00:05:30,320 --> 00:05:33,080
which has got five spice around
the outside of it,
104
00:05:33,080 --> 00:05:36,360
with sweet and sour peppers inside
a sauce.
105
00:05:36,360 --> 00:05:38,880
Well, how do you mop up all
that lovely sauce?
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00:05:38,880 --> 00:05:40,960
There needs to be either rice
or noodles,
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00:05:40,960 --> 00:05:42,760
something else to bring the dish up.
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00:05:45,520 --> 00:05:49,160
Gospel conductor Karen Gibson
is best known for leading
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The Kingdom Choir's performance
at the wedding of Prince Harry
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00:05:53,000 --> 00:05:56,560
and Meghan Markle, which was beamed
to billions worldwide.
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00:05:58,520 --> 00:06:00,640
I would say that I'm pretty
inventive.
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At my most inventive,
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I don't know if it's edible
for other people.
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That's the truth!
115
00:06:08,680 --> 00:06:10,240
Karen, are you OK? Yeah.
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It's just thrown in at the deep end.
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It's like, "Here's the ingredients.
Go and do something."
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Do you cook? Because you must be
touring a lot.
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00:06:17,400 --> 00:06:20,280
Since the royal wedding, everything
just blew up and went crazy.
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00:06:20,280 --> 00:06:22,880
I don't have time. What are you
going to make for us right now? OK.
121
00:06:22,880 --> 00:06:24,800
So, I just saw some fish.
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I think I might bake the tomatoes
with the fish.
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00:06:28,400 --> 00:06:31,320
If you make it through to
a quarterfinal, would you sing
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00:06:31,320 --> 00:06:33,280
a little song with me?
I'll sing with you.
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00:06:33,280 --> 00:06:35,120
In fact, I might teach you a song.
How about that?
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That'll be great. That'll be great.
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Eyes on the dish right now.
Absolutely. Thank you. Bye!
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00:06:47,440 --> 00:06:50,920
Karen's cooking a piece of smoked
haddock, which is great.
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That smoked haddock and those
tomatoes and herbs
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could be absolutely delicious.
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It's what goes with it.
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Wow.
SHE LAUGHS
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That's what Karen is
struggling with.
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00:07:02,880 --> 00:07:04,200
You're halfway.
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00:07:04,200 --> 00:07:05,600
You've got 25 minutes left.
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00:07:07,800 --> 00:07:11,840
Drag artist Baga Chipz made
it to fame as a finalist
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00:07:11,840 --> 00:07:15,120
on RuPaul's Drag Race UK 2019.
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00:07:17,280 --> 00:07:21,600
Well, people think I'm just,
like, a clown and a joker.
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00:07:21,600 --> 00:07:23,640
But no, I want to, like, put my
head down,
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00:07:23,640 --> 00:07:25,440
learn some new skills...
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00:07:26,640 --> 00:07:29,320
..and if the drag don't work out,
you never know. I could be working
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in a caff or something. You know
what I mean?
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Hello, Baga, do you do much cooking?
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I'm not going to lie. I get me
phone out
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most of the time and order it in.
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But, um... Really? Yeah.
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But I do sometimes.
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00:07:41,720 --> 00:07:43,760
So, I like the odd spag bol.
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00:07:43,760 --> 00:07:46,200
I bet you've heard that all day,
in't you? "I can do a spag bol
150
00:07:46,200 --> 00:07:48,760
"and a Sunday dinner." What are you
going to make for us, Baga?
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00:07:48,760 --> 00:07:50,120
Sticky honey prawns.
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00:07:50,120 --> 00:07:52,480
We've peppers in there, you've got
a bit of ginger in there,
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put a tiny little bit of
Lea & Perrins
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cos I like that on me toast.
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Don't forget to taste your dish.
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All right, I'm going to do that now.
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00:08:01,640 --> 00:08:04,040
My concern for Baga is she's had
those prawns cooking
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00:08:04,040 --> 00:08:06,720
for a really long time.
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00:08:06,720 --> 00:08:08,920
And I hope the prawns aren't
overcooked.
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Bit more pepper.
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I love loads of pepper. I don't know
how they like it,
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but I love pepper.
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I have pepper on my cereal.
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00:08:17,080 --> 00:08:22,480
Former car salesman Dom Littlewood
is a TV consumer champion, famed
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for shows such as
Don't Get Done, Get Dom
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00:08:25,440 --> 00:08:28,040
and for regular spots on
The One Show.
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00:08:28,040 --> 00:08:30,280
I like me basic food.
Fish and chips is
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one of the best meals in the world.
Baked beans on toast,
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you can't beat it.
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I know I'm not great,
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but I'm going to give it a hell
of a go.
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Dom, as I approached your bench,
I didn't know whether I was talking
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to a contestant or looking in the
mirror! I'll tell you what,
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we're a couple of good-looking
chaps, in't we, Gregg, eh?
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Good to meet you. Right.
Very good, mate.
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Dom, you look like you have a plan.
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I have got a plan. You're going to
be served smoked haddock
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and chorizo. I'm going to put
a raw egg on the top
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so it all runs in. Why?
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Because I'm going to cook it in
the oven.
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00:09:01,160 --> 00:09:03,440
Are you going to get it all
done, Dom?
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00:09:03,440 --> 00:09:05,400
I'll tell you what.
Dom's not going to get done.
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00:09:05,400 --> 00:09:07,200
I'll get this in the back
of the net.
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Honestly, you wait and see.
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Cheers, baldie. I wish you luck.
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00:09:09,680 --> 00:09:11,320
Yep. Good luck, slaphead.
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Pretty unusual to bake a load
of potatoes and some sausage
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in an oven, then put an egg
across the top,
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00:09:20,400 --> 00:09:22,200
but I think it could be a good idea.
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00:09:24,280 --> 00:09:26,080
Reject. Right.
191
00:09:27,520 --> 00:09:28,960
Right, let's try again.
192
00:09:32,400 --> 00:09:34,560
Stop, stop. Don't go any further.
193
00:09:36,280 --> 00:09:39,520
Don't go any further. Right, now,
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00:09:39,520 --> 00:09:41,200
I'm going to put that in the oven...
195
00:09:42,800 --> 00:09:45,800
All right. ..and I'm going to give
it six minutes, I think.
196
00:09:45,800 --> 00:09:47,600
You've got just six minutes left.
197
00:09:47,600 --> 00:09:49,160
HE WHIMPERS
198
00:09:55,160 --> 00:09:56,880
My egg hasn't quite taken.
199
00:09:56,880 --> 00:09:58,800
It's looking a little bit raw.
200
00:10:00,440 --> 00:10:01,680
Three minutes!
201
00:10:09,360 --> 00:10:11,040
How long we got? One minute.
202
00:10:11,040 --> 00:10:13,640
Come on, Dom. You've got nothing
on a plate. I know.
203
00:10:18,720 --> 00:10:20,760
That's it. Stop. Time's up.
204
00:10:24,640 --> 00:10:26,440
HE WHISPERS: Looks like a car
crash.
205
00:10:28,080 --> 00:10:31,200
Baga, bring your dish up, please.
206
00:10:31,200 --> 00:10:33,280
I feel like I'm going to
the gallows. Urgh!
207
00:10:37,640 --> 00:10:42,920
Drag artist Baga Chipz has cooked
tiger prawns in honey, black pepper
208
00:10:42,920 --> 00:10:48,520
and Worcester sauce, on noodles
with red and green peppers.
209
00:10:53,880 --> 00:10:57,440
Your noodles are nicely cooked
and your peppers and vegetables
210
00:10:57,440 --> 00:10:59,360
have still got a crunch to them
which is nice.
211
00:10:59,360 --> 00:11:01,600
Your prawns, unfortunately,
are overcooked.
212
00:11:01,600 --> 00:11:04,200
We can probably calm down a little
bit on the honey and calm
213
00:11:04,200 --> 00:11:05,880
down a little bit on the pepper.
214
00:11:05,880 --> 00:11:07,440
Yeah, that's my fault
215
00:11:07,440 --> 00:11:09,320
cos I love pepper. I'd have it
on cereal.
216
00:11:09,320 --> 00:11:11,160
It's like, "Pepper, pepper, pepper."
217
00:11:11,160 --> 00:11:13,240
Lots of black pepper makes
it really, really hot.
218
00:11:13,240 --> 00:11:16,000
And then sweet honey.
It's ferociously sweet
219
00:11:16,000 --> 00:11:18,680
and it's ferociously spicy.
220
00:11:18,680 --> 00:11:23,280
The prawns, take the tract out
the back because it's all gritty.
221
00:11:23,280 --> 00:11:24,960
But I think you've got a nice idea.
222
00:11:24,960 --> 00:11:27,560
Take your time with it and make
a decent plan.
223
00:11:29,200 --> 00:11:31,080
It is literally like going to court.
224
00:11:31,080 --> 00:11:32,840
I think I got off with a caution.
225
00:11:32,840 --> 00:11:34,360
So, that's it.
226
00:11:40,840 --> 00:11:45,280
TV presenter Dom has cooked
smoked haddock with potatoes,
227
00:11:45,280 --> 00:11:49,400
chorizo, spring onions, green beans
and a baked egg.
228
00:11:51,120 --> 00:11:52,880
That's the sort of thing, if I had
229
00:11:52,880 --> 00:11:55,960
that in a restaurant, I would
thoroughly enjoy that.
230
00:11:55,960 --> 00:11:57,800
Fabulous. Um...
231
00:11:57,800 --> 00:11:59,720
I'm really pleased that you would.
232
00:11:59,720 --> 00:12:01,960
It's sort of...
LAUGHTER
233
00:12:01,960 --> 00:12:04,840
I've left the taxi running,
so I can leave if you want!
234
00:12:04,840 --> 00:12:07,600
Honestly, Dom, it's frightful
to look at.
235
00:12:07,600 --> 00:12:09,400
That looks like you've
chucked it on.
236
00:12:12,400 --> 00:12:13,920
That egg's not cooked.
237
00:12:13,920 --> 00:12:15,640
That's what I call a snotty egg.
238
00:12:20,720 --> 00:12:23,360
I really like the taste of it, Dom.
239
00:12:23,360 --> 00:12:27,160
You've got all that paprika
hot pepper, that's lovely,
240
00:12:27,160 --> 00:12:28,640
and that chorizo,
241
00:12:28,640 --> 00:12:31,760
with nice potatoes, lovely smoky
fish, that you've actually
242
00:12:31,760 --> 00:12:33,040
cooked quite well,
243
00:12:33,040 --> 00:12:35,240
and the crunch and bite
of a spring onion.
244
00:12:35,240 --> 00:12:37,960
You're going to have to, as quickly
as you can,
245
00:12:37,960 --> 00:12:39,440
work on your presentation.
246
00:12:41,520 --> 00:12:43,920
I totally agree with Gregg. This is
a great dish
247
00:12:43,920 --> 00:12:46,440
in the making. Some really, really
good ideas,
248
00:12:46,440 --> 00:12:49,160
but your potatoes are a little
bit hard.
249
00:12:49,160 --> 00:12:51,320
Your chorizo's going a bit dry.
250
00:12:51,320 --> 00:12:53,440
Your fish is slightly overcooked.
251
00:12:53,440 --> 00:12:56,320
You're better off to fry an egg
and put across the top.
252
00:12:59,400 --> 00:13:01,120
I've got to up me game, you know?
253
00:13:01,120 --> 00:13:04,200
I've delivered what I'd cook at
home, and be very happy with it.
254
00:13:04,200 --> 00:13:06,160
But it's not good enough
for the judges.
255
00:13:14,240 --> 00:13:19,120
Olympic hockey gold medallist Sam
has served a prawn, yellow pepper
256
00:13:19,120 --> 00:13:21,680
and onion stir-fry in an
oyster sauce...
257
00:13:22,960 --> 00:13:26,800
..with boiled rice, soy and chilli
dipping sauce,
258
00:13:26,800 --> 00:13:28,160
and jasmine tea.
259
00:13:33,320 --> 00:13:36,080
I am very, very happy
with this indeed.
260
00:13:36,080 --> 00:13:37,800
Really, really happy.
261
00:13:37,800 --> 00:13:39,400
Your prawns are nicely cooked,
262
00:13:39,400 --> 00:13:41,800
your peppers and onions have still
got a bit of a bite to it.
263
00:13:41,800 --> 00:13:45,320
That oyster sauce gives a sort of
mild caramel and it gives
264
00:13:45,320 --> 00:13:46,760
saltiness as well.
265
00:13:46,760 --> 00:13:49,200
Your rice is perfect.
266
00:13:49,200 --> 00:13:52,200
It's light and fluffy, it's not
sticking together.
267
00:13:52,200 --> 00:13:55,240
First-ever attempt on MasterChef's
pretty good, Sam.
268
00:13:55,240 --> 00:13:57,240
Thank you.
269
00:13:57,240 --> 00:13:59,160
It's good. It's really good.
270
00:13:59,160 --> 00:14:01,520
You can cook rice and you can cook
prawns and you can make
271
00:14:01,520 --> 00:14:02,680
a decent sauce.
272
00:14:02,680 --> 00:14:04,560
I like the little extra, like
the jasmine tea
273
00:14:04,560 --> 00:14:07,200
on the side. Just shows you've got
a bit of imagination.
274
00:14:10,720 --> 00:14:13,440
Good. I was really pleased with
the feedback because I was quite
275
00:14:13,440 --> 00:14:15,920
nervous that my prawns
might be a bit overcooked.
276
00:14:17,800 --> 00:14:19,320
I'm buzzing, I'm happy.
277
00:14:24,320 --> 00:14:29,400
Choir conductor Karen has cooked
smoked haddock with dill and onion,
278
00:14:29,400 --> 00:14:34,120
served with rosemary potatoes,
baked tomatoes with thyme,
279
00:14:34,120 --> 00:14:38,320
green beans, and mushrooms in
a garlic cream sauce.
280
00:14:47,880 --> 00:14:51,880
Your fish is going dry because it
doesn't need to be cooked so much.
281
00:14:51,880 --> 00:14:55,000
I do like the herb topping, though,
with the onions and the peppers
282
00:14:55,000 --> 00:14:56,960
and bits across the top.
In the tomatoes,
283
00:14:56,960 --> 00:14:59,560
there's lots and lots of thyme,
which is wonderful and rich.
284
00:14:59,560 --> 00:15:03,800
I really, really enjoy these
mushrooms in the cream sauce.
285
00:15:03,800 --> 00:15:06,760
The thing is, they don't
all belong together. Mm. Mm.
286
00:15:06,760 --> 00:15:09,400
They're bits of things that you
like to eat... That's right.
287
00:15:09,400 --> 00:15:11,400
..and they're being put on one
plate. That's right.
288
00:15:11,400 --> 00:15:13,480
Completely right.
289
00:15:13,480 --> 00:15:17,000
My only issue there is that
that fish is really drying out. OK.
290
00:15:17,000 --> 00:15:18,280
Which is a shame. Mm.
291
00:15:18,280 --> 00:15:21,200
Everything else you've cooked
really nicely and I really applaud
292
00:15:21,200 --> 00:15:22,600
your use of herbs.
293
00:15:22,600 --> 00:15:25,760
Oh, there's a cook in there,
fighting to get out there. There is.
294
00:15:28,720 --> 00:15:31,520
I'm actually feeling quite...
I wouldn't go as strong as happy,
295
00:15:31,520 --> 00:15:32,960
but quite relieved.
296
00:15:32,960 --> 00:15:34,800
It wasn't... It wasn't all bad.
297
00:15:34,800 --> 00:15:36,200
It wasn't a car crash.
298
00:15:38,640 --> 00:15:40,560
Phil, please.
299
00:15:40,560 --> 00:15:42,040
Show us your duck.
300
00:15:49,240 --> 00:15:54,080
Actor Phil has served five spice
duck with sweet and sour red
301
00:15:54,080 --> 00:15:56,480
peppers, onions and basil.
302
00:15:58,240 --> 00:16:00,560
I have to tell you, I really like
the look of this.
303
00:16:00,560 --> 00:16:01,760
I really do.
304
00:16:01,760 --> 00:16:03,400
Thank you.
305
00:16:10,560 --> 00:16:13,360
Your duck flesh is cooked
beautifully.
306
00:16:13,360 --> 00:16:16,640
Sweet red onions, strong aniseed
307
00:16:16,640 --> 00:16:19,360
basil and peppers belong together.
308
00:16:19,360 --> 00:16:21,720
That's really, really good.
309
00:16:21,720 --> 00:16:26,760
There's no doubt in my mind that you
may be an instinctive cook.
310
00:16:29,240 --> 00:16:32,080
I think we've got two dishes
here in one bowl.
311
00:16:32,080 --> 00:16:34,800
The sweetness of peppers with
the red onions and that fragrant
312
00:16:34,800 --> 00:16:37,840
tang of basil I think is somewhere
in the Mediterranean.
313
00:16:37,840 --> 00:16:40,520
Your duck is most certainly Chinese.
314
00:16:40,520 --> 00:16:42,280
I think you got two takeaways
on the way home
315
00:16:42,280 --> 00:16:43,600
and mixed them both together.
316
00:16:43,600 --> 00:16:47,400
But you can cook because
you have got a very good touch.
317
00:16:47,400 --> 00:16:48,520
Thank you.
318
00:16:52,000 --> 00:16:54,360
I'm pleased with how my plate turned
out because it could
319
00:16:54,360 --> 00:16:55,520
have been a nightmare.
320
00:16:55,520 --> 00:16:57,680
BAGA WHISPERS: They loved it.
Loved it.
321
00:16:57,680 --> 00:17:00,240
I am pleased it wasn't a disaster.
322
00:17:03,160 --> 00:17:06,360
Well done. You have done your first
round on Celebrity MasterChef.
323
00:17:06,360 --> 00:17:09,760
We are still standing
and we have smiles on our faces.
324
00:17:11,120 --> 00:17:13,960
And let me tell you, the next round
is going to be a major step up.
325
00:17:13,960 --> 00:17:18,200
You are going to be doing
a lunchtime service in a very busy
326
00:17:18,200 --> 00:17:20,800
restaurant, presenting your food
to the public.
327
00:17:20,800 --> 00:17:22,240
Do not mess it up.
328
00:17:34,240 --> 00:17:38,680
It's day two, and the five
celebrities have been split
329
00:17:38,680 --> 00:17:39,960
into two groups.
330
00:17:41,520 --> 00:17:44,760
They're about to enter the world
of the professional chef.
331
00:17:47,040 --> 00:17:50,320
Sam, Dom and Karen
332
00:17:50,320 --> 00:17:53,360
will be cooking at
the Cinnamon Kitchen,
333
00:17:53,360 --> 00:17:57,920
a modern Indian restaurant in
London's Battersea.
334
00:17:57,920 --> 00:18:02,040
Running the kitchen is development
chef Rakesh Ravindran Nair.
335
00:18:03,480 --> 00:18:05,760
We use the best of British produce
and we combine them
336
00:18:05,760 --> 00:18:08,800
with Indian spices, and then cook
them in the best possible way.
337
00:18:08,800 --> 00:18:11,240
Looking forward to this, it's going
to be great.
338
00:18:11,240 --> 00:18:13,480
We've got about 50 people booked for
lunch service.
339
00:18:13,480 --> 00:18:15,880
If the dish is not right,
it's not going out of the pass,
340
00:18:15,880 --> 00:18:18,520
so good luck to the people who are
cooking it.
341
00:18:18,520 --> 00:18:21,360
Hi, nice to meet you, I'm Dominic.
Hi, Dominic, nice to meet you.
342
00:18:21,360 --> 00:18:22,560
Hi, I'm Sam. Morning.
343
00:18:22,560 --> 00:18:24,800
Hi. Karen. Morning. Rakesh.
344
00:18:24,800 --> 00:18:28,280
We have a full house in for lunch...
Oh. ..so no pressure.
345
00:18:28,280 --> 00:18:31,520
Joy. And you will all be in charge
of one particular dish.
346
00:18:31,520 --> 00:18:35,560
You like Indian food? Big fan. I eat
Indian all the time.
347
00:18:35,560 --> 00:18:37,400
That's half the problem solved.
348
00:18:37,400 --> 00:18:39,240
The other half is cooking it. Yeah.
349
00:18:39,240 --> 00:18:42,040
So, let's go into the kitchen.
Lovely. Let's do it. Follow me.
350
00:18:46,360 --> 00:18:51,520
Sam is taking on a starter called
keema litti, spiced lamb mince
351
00:18:51,520 --> 00:18:54,680
encased in a dough that will
need to be cooked to order
352
00:18:54,680 --> 00:18:56,880
on a robata grill.
353
00:18:56,880 --> 00:18:58,920
The trick of doing keema
litti properly is
354
00:18:58,920 --> 00:19:00,320
to cook the dough properly.
355
00:19:00,320 --> 00:19:03,040
Nicely charred, but not too burnt.
356
00:19:03,040 --> 00:19:05,440
But the meat needs to be cooked
inside perfectly.
357
00:19:05,440 --> 00:19:06,880
How long do these take to cook?
358
00:19:06,880 --> 00:19:09,440
About three, four minutes
on each side. Right.
359
00:19:09,440 --> 00:19:10,520
It smells good.
360
00:19:11,920 --> 00:19:13,320
Look at the meat. Mm-mm.
361
00:19:13,320 --> 00:19:14,760
It's nice and pink.
362
00:19:14,760 --> 00:19:15,760
This part is cooked.
363
00:19:17,240 --> 00:19:21,480
The keema litti is served with
a paprika raita and an anchovy
364
00:19:21,480 --> 00:19:23,000
and coriander chutney.
365
00:19:24,320 --> 00:19:25,960
This is what we call a kachumber,
366
00:19:25,960 --> 00:19:27,440
so that's diced vegetables.
367
00:19:27,440 --> 00:19:30,040
And then you sprinkle some
of that on the plate.
368
00:19:30,040 --> 00:19:32,680
Before we serve, we put something
called a chaat masala
369
00:19:32,680 --> 00:19:34,080
which is like a magic spice.
370
00:19:36,920 --> 00:19:39,160
That's your keema litti. Awesome.
371
00:19:39,160 --> 00:19:42,040
Looks lovely. Because this is going
to be a popular starter,
372
00:19:42,040 --> 00:19:45,040
you'll probably be preparing about
30 odd portions of it.
373
00:19:45,040 --> 00:19:46,240
Ooh, wow.
374
00:19:48,120 --> 00:19:50,920
It's not going to be until I cut
it open when I'll be able to tell
375
00:19:50,920 --> 00:19:53,080
if it's cooked to perfection or not.
376
00:19:53,080 --> 00:19:57,160
So, fingers crossed that mine
look just like that.
377
00:20:00,600 --> 00:20:03,720
While Sam gets to work making her
keema littis ready
378
00:20:03,720 --> 00:20:05,320
to grill in service...
379
00:20:06,800 --> 00:20:09,160
You have to be very delicate
with this otherwise the dough
380
00:20:09,160 --> 00:20:11,080
rips when you put the meat in.
381
00:20:11,080 --> 00:20:12,880
I think it's all about technique.
382
00:20:13,920 --> 00:20:15,280
Don't just force it in.
383
00:20:17,360 --> 00:20:21,080
..Karen is prepping pollock
for a main course...
384
00:20:21,080 --> 00:20:23,240
I do like a bit of seasoning.
385
00:20:23,240 --> 00:20:28,440
..which she's marinating in ginger,
black onion seeds and chilli flakes.
386
00:20:30,760 --> 00:20:33,560
So, the secret to cooking fish is to
cook it on low heat
387
00:20:33,560 --> 00:20:35,160
for a longer time. OK.
388
00:20:35,160 --> 00:20:38,240
So, you get nice and crisp, you get
a golden-brown colour on top.
389
00:20:38,240 --> 00:20:40,760
But it's not overcooked. All right.
390
00:20:40,760 --> 00:20:43,600
As well as perfectly cooking
her pollock,
391
00:20:43,600 --> 00:20:47,400
Karen will need to create
a spicy yellow lentil dhal.
392
00:20:48,800 --> 00:20:51,280
The lentils, you can easily muck it
up if you don't have enough
393
00:20:51,280 --> 00:20:52,400
flavours in it.
394
00:20:52,400 --> 00:20:53,800
Add some chillies.
395
00:20:53,800 --> 00:20:56,320
Nobody wants to taste a lentil
that is quite bland.
396
00:20:57,960 --> 00:20:59,360
So, now it's time to plate up.
397
00:21:01,600 --> 00:21:03,600
So, put the lentils on the plate.
398
00:21:03,600 --> 00:21:08,360
Take the fish out. See the nice
golden-brown colour on it? Got you.
399
00:21:08,360 --> 00:21:13,200
The other challenge for Karen
will be a mango chutney quenelle.
400
00:21:13,200 --> 00:21:16,040
That's a fancy word for shaping it
with a spoon.
401
00:21:16,040 --> 00:21:17,480
You make it look so easy.
402
00:21:17,480 --> 00:21:19,880
I reckon when I do it, it'll look
like a car crash.
403
00:21:23,320 --> 00:21:25,240
Fantastic. Happy with it?
404
00:21:25,240 --> 00:21:27,120
Happy is a strong word,
but let's try.
405
00:21:28,840 --> 00:21:31,440
I've never cooked pollock before.
406
00:21:31,440 --> 00:21:34,160
It feels like it's going to be OK.
407
00:21:34,160 --> 00:21:38,400
Let's see what happens when
I actually start cooking it.
408
00:21:38,400 --> 00:21:43,120
Across the kitchen, Dom is facing
the fierce heat of the tandoor oven
409
00:21:43,120 --> 00:21:44,760
for a spicy lamb kebab.
410
00:21:46,360 --> 00:21:48,360
So, the tandoor oven is
extremely hot.
411
00:21:48,360 --> 00:21:50,560
It's about 400 to 500 degrees
centigrade.
412
00:21:50,560 --> 00:21:52,040
Ooh, that's hot, isn't it? Yep.
413
00:21:52,040 --> 00:21:55,280
Who is working in the tandoor
has to be really careful.
414
00:21:55,280 --> 00:21:59,080
We've tried to keep it medium rare,
nice and juicy, pink at the centre.
415
00:21:59,080 --> 00:22:02,560
While the lamb cooks, Dom
will need to make a garlic naan.
416
00:22:04,160 --> 00:22:07,200
Naan bread is not an easy thing
to master.
417
00:22:07,200 --> 00:22:09,280
You'll stick it like this.
418
00:22:09,280 --> 00:22:11,120
It gets cooked in less than
a minute.
419
00:22:11,120 --> 00:22:13,320
So, unlike normal breads which you
can make in advance
420
00:22:13,320 --> 00:22:15,120
and keep, this has to be made
to order.
421
00:22:16,560 --> 00:22:19,960
That was literally like 30 seconds
or a minute or something, yeah?
422
00:22:19,960 --> 00:22:22,440
Timer here. You want to use
a timer, feel free to use it.
423
00:22:22,440 --> 00:22:23,880
I just want an idea of the time.
424
00:22:26,560 --> 00:22:28,520
The lamb is served with
saffron rice...
425
00:22:30,360 --> 00:22:31,400
..a fennel sauce...
426
00:22:33,000 --> 00:22:35,680
..and a cabbage stir-fry.
427
00:22:35,680 --> 00:22:37,280
And then the lamb.
428
00:22:39,400 --> 00:22:40,920
And the naan bread.
429
00:22:42,600 --> 00:22:44,200
Cor, that looks lovely.
430
00:22:44,200 --> 00:22:45,400
Good luck.
431
00:22:45,400 --> 00:22:46,840
Do I need it? You'll need it.
432
00:22:49,280 --> 00:22:52,800
He's made that up in about five
minutes flat.
433
00:22:52,800 --> 00:22:56,240
I didn't realise how close
you are to burning your arms
434
00:22:56,240 --> 00:22:57,880
and your hands in that oven.
435
00:22:59,400 --> 00:23:00,840
Bring it on is what I say. Yeah.
436
00:23:04,000 --> 00:23:07,000
In South London's Blackheath,
437
00:23:07,000 --> 00:23:10,960
Phil and Baga are arriving
at the restaurant Copper & Ink.
438
00:23:12,880 --> 00:23:14,800
We've got to smash it, in't we?
439
00:23:15,960 --> 00:23:20,080
Running the pass is owner,
and MasterChef finalist 2015,
440
00:23:20,080 --> 00:23:21,480
Tony Rodd.
441
00:23:21,480 --> 00:23:24,080
Copper & Ink is a modern
British restaurant.
442
00:23:24,080 --> 00:23:26,600
We offer a seasonal menu that
changes every month.
443
00:23:28,520 --> 00:23:32,000
For us, it's all about letting
the produce sing.
444
00:23:32,000 --> 00:23:34,600
So, our head chef here at
the restaurant is Rob Parks.
445
00:23:34,600 --> 00:23:37,240
Rob was on MasterChef with me
in 2015,
446
00:23:37,240 --> 00:23:38,880
and he's very much as important
447
00:23:38,880 --> 00:23:39,960
in that kitchen as I am.
448
00:23:41,120 --> 00:23:43,800
For me, getting two non chefs
in the kitchen
449
00:23:43,800 --> 00:23:45,240
is actually quite exciting.
450
00:23:45,240 --> 00:23:48,080
We're all there to help them
and we want to see them succeed.
451
00:23:50,160 --> 00:23:51,640
All right, then. Here we are.
452
00:23:51,640 --> 00:23:53,480
Ooh. Ooh. It's nice in here.
453
00:23:53,480 --> 00:23:54,680
It's lovely, innit?
454
00:23:54,680 --> 00:23:56,560
Smells nice as well. Afternoon.
455
00:23:56,560 --> 00:23:59,120
Good afternoon. How are you?
Hello, you all right?
456
00:23:59,120 --> 00:24:00,480
I'm Phil. Hiya.
457
00:24:00,480 --> 00:24:02,800
So, today we've got a full
restaurant.
458
00:24:02,800 --> 00:24:06,640
We've got 34 guests coming in,
so, er, it's got to be perfect.
459
00:24:06,640 --> 00:24:09,280
Right, then, guys. Let's get
downstairs and let's get started.
460
00:24:09,280 --> 00:24:10,320
Right, then.
461
00:24:12,080 --> 00:24:13,160
Follow me.
462
00:24:18,520 --> 00:24:20,000
During service,
463
00:24:20,000 --> 00:24:22,680
Phil will be in charge of
a halibut starter.
464
00:24:24,040 --> 00:24:25,760
It's an expensive bit of fish,
465
00:24:25,760 --> 00:24:28,000
so we need to treat it with a bit
of respect.
466
00:24:28,000 --> 00:24:29,280
Confident?
467
00:24:29,280 --> 00:24:31,800
Um, not that confident, but I'll
give it a go.
468
00:24:31,800 --> 00:24:34,520
First things first,
we're going to cook our fish.
469
00:24:34,520 --> 00:24:36,960
The hardest thing that we're going
to have to focus on is cooking
470
00:24:36,960 --> 00:24:38,800
that fish perfectly.
471
00:24:38,800 --> 00:24:40,600
We don't want to burn it
or dry it out,
472
00:24:40,600 --> 00:24:42,880
but equally so
it has to be cooked through.
473
00:24:42,880 --> 00:24:44,920
This is kind of colour
we're looking for.
474
00:24:44,920 --> 00:24:46,520
Yep?
475
00:24:46,520 --> 00:24:49,960
So, we're going to go in this oven,
and we'll pop it in there.
476
00:24:49,960 --> 00:24:52,040
They go for about four minutes.
477
00:24:52,040 --> 00:24:53,400
OK.
478
00:24:53,400 --> 00:24:56,480
While keeping one eye on
the halibut, Phil will also
479
00:24:56,480 --> 00:24:58,960
need to heat through both
a smoked leek...
480
00:24:58,960 --> 00:25:01,120
So, we're just warming that through.
481
00:25:01,120 --> 00:25:03,360
..and mushroom garnish.
482
00:25:03,360 --> 00:25:06,160
First things first, let's get
this fish on the plate.
483
00:25:07,800 --> 00:25:09,480
It's a busy lunch today.
484
00:25:09,480 --> 00:25:11,480
The guys are going to be up
against it.
485
00:25:11,480 --> 00:25:14,120
They're going to have to get
their skates on.
486
00:25:14,120 --> 00:25:18,000
Finally, we've got an oyster
emulsion. Whoa.
487
00:25:18,000 --> 00:25:20,320
And that's our dish.
488
00:25:20,320 --> 00:25:22,400
How do you feel about that?
Confident?
489
00:25:22,400 --> 00:25:25,040
Confidence is a preference.
490
00:25:25,040 --> 00:25:26,280
Parklife.
491
00:25:28,760 --> 00:25:31,400
Cooking fish to a really
good standard
492
00:25:31,400 --> 00:25:35,560
is a bit scary, but, you know,
I'm willing to give it a go.
493
00:25:35,560 --> 00:25:39,000
While Phil gets to work shucking
the oysters for the emulsion...
494
00:25:40,520 --> 00:25:43,280
Oh! Oh! First time, brilliant.
495
00:25:43,280 --> 00:25:45,080
Have you ever had oysters?
496
00:25:45,080 --> 00:25:47,800
Yeah, I used to like eating them...
497
00:25:47,800 --> 00:25:50,280
..and then drinking about nine
bottles of wine.
498
00:25:50,280 --> 00:25:51,640
BAGA LAUGHS
499
00:25:52,880 --> 00:25:54,160
..Baga...
500
00:25:54,160 --> 00:25:56,800
I've been taught how to dissect
a duck.
501
00:25:56,800 --> 00:25:59,080
You learn something new every day,
don't you?
502
00:25:59,080 --> 00:26:02,680
..is prepping duck for her
main course.
503
00:26:02,680 --> 00:26:06,120
Have you cooked duck breast
before? Never.
504
00:26:06,120 --> 00:26:08,080
We're cooking the duck in two
different ways.
505
00:26:08,080 --> 00:26:10,800
We're cooking the breast in a pan.
So, we're going to just check
506
00:26:10,800 --> 00:26:13,240
the bottom side of it.
We've got a nice golden colour.
507
00:26:13,240 --> 00:26:15,720
We've also confited the legs.
508
00:26:15,720 --> 00:26:19,040
We're going to be serving that
with a lovely duck jus.
509
00:26:19,040 --> 00:26:21,960
So, I've got to watch all of it?
Yeah, you've got to keep an eye
510
00:26:21,960 --> 00:26:23,800
on all three pans so they
don't burn,
511
00:26:23,800 --> 00:26:27,440
they don't dry out, and they're nice
and hot when we're ready to serve.
512
00:26:27,440 --> 00:26:29,960
Baga must finish cooking
the duck breast in
513
00:26:29,960 --> 00:26:31,960
the oven for four minutes...
514
00:26:31,960 --> 00:26:33,520
And the timers?
515
00:26:33,520 --> 00:26:35,320
Yeah. It's up here.
516
00:26:36,520 --> 00:26:39,440
..before mastering
the complex plating.
517
00:26:39,440 --> 00:26:42,480
So, first of all, this beautiful
duck leg.
518
00:26:42,480 --> 00:26:46,160
We've then got this pommes Maxim,
French-style potato.
519
00:26:46,160 --> 00:26:48,800
And then we've got just fresh
rhubarb crudite
520
00:26:48,800 --> 00:26:51,240
and that sits on top of our
pommes Maxim.
521
00:26:51,240 --> 00:26:52,880
Lots of elements on this one,
522
00:26:52,880 --> 00:26:55,680
so plating becomes a bit trickier,
but it's a fun dish.
523
00:26:57,280 --> 00:26:59,360
Very pretty.
How do you feel about that?
524
00:26:59,360 --> 00:27:02,200
I'm worried about the actual
cooking. But it looks beautiful.
525
00:27:02,200 --> 00:27:04,120
I'd eat that. It's gorgeous.
Fantastic.
526
00:27:05,840 --> 00:27:07,560
Very, very nervous.
527
00:27:07,560 --> 00:27:10,120
Never had a proper, proper
job like this.
528
00:27:10,120 --> 00:27:11,480
This is graft, mate.
529
00:27:13,920 --> 00:27:15,160
It's midday...
530
00:27:18,440 --> 00:27:21,880
..and service in both restaurants
is about to start.
531
00:27:23,520 --> 00:27:25,000
New order, two keema litti.
532
00:27:25,000 --> 00:27:28,360
Two. Main course, a lamb, one
medium, one pollock.
533
00:27:28,360 --> 00:27:30,200
With first orders in...
534
00:27:30,200 --> 00:27:31,640
Watch your eyebrows.
535
00:27:31,640 --> 00:27:34,680
..Sam has just minutes to get
her two keema litti
536
00:27:34,680 --> 00:27:36,280
starters to the pass.
537
00:27:37,520 --> 00:27:40,000
I've burst. If it has burst
open, then it's not good.
538
00:27:40,000 --> 00:27:43,200
That's no good? No. Put on another
one, please. Another one on? Yeah.
539
00:27:45,880 --> 00:27:48,920
While Sam has to cook another
keema litti...
540
00:27:48,920 --> 00:27:50,720
Start working on the fish
for 33, please.
541
00:27:50,720 --> 00:27:52,200
Yes, Chef.
542
00:27:52,200 --> 00:27:56,000
..Karen is also under way
with her first pollock orders.
543
00:27:56,000 --> 00:27:58,320
Just got to be careful not
to burn it.
544
00:27:58,320 --> 00:28:01,280
And you have to kind of know
when it's ready.
545
00:28:01,280 --> 00:28:02,920
So, how long for the fish, Karen?
546
00:28:02,920 --> 00:28:04,760
I think it's about done.
547
00:28:04,760 --> 00:28:06,000
Oh, you think or you're sure?
548
00:28:07,800 --> 00:28:10,960
Sam's managed to get her
starter re-cooked.
549
00:28:10,960 --> 00:28:12,880
How long for the first table?
550
00:28:12,880 --> 00:28:15,680
One more minute, Chef. I really need
that keema litti now.
551
00:28:19,200 --> 00:28:21,760
Yeah, Sam seems to be struggling
a bit...
552
00:28:23,040 --> 00:28:26,280
..because the starter needs to go
out in less than ten minutes.
553
00:28:26,280 --> 00:28:28,240
OK? You need to go a little bit
more... Faster.
554
00:28:28,240 --> 00:28:29,760
A little bit more faster now. Yeah.
555
00:28:29,760 --> 00:28:31,560
On it. There are a lot of
tables today.
556
00:28:32,840 --> 00:28:35,920
It was stressful.
You've got to be so delicate.
557
00:28:35,920 --> 00:28:38,440
I'm very much slop it on,
bish bash bosh.
558
00:28:41,120 --> 00:28:43,160
On the fish main... Lovely.
559
00:28:43,160 --> 00:28:46,200
..Karen's got both the pollock
and spiced lentils...
560
00:28:46,200 --> 00:28:48,080
Oh, God. Look, it's going all over
the place.
561
00:28:48,080 --> 00:28:49,600
..to the pass.
562
00:28:50,960 --> 00:28:52,280
Ah! Ah! Hold it the other way.
563
00:28:55,160 --> 00:28:58,000
When you're putting the fish
on the plate, either skin side up
564
00:28:58,000 --> 00:29:01,440
for both... Yes.
..or skin side down for both. OK.
565
00:29:01,440 --> 00:29:03,000
So, now the chutney goes on top.
566
00:29:05,440 --> 00:29:06,920
Oh!
567
00:29:06,920 --> 00:29:09,480
I think this thing here,
the chutney,
568
00:29:09,480 --> 00:29:12,480
getting it to look all smooth
and neat like Chef's did,
569
00:29:12,480 --> 00:29:16,680
I think that's the most challenging
part of this whole dish.
570
00:29:16,680 --> 00:29:19,160
Ooh. The shape could definitely
improve. Thanks.
571
00:29:25,440 --> 00:29:27,560
Fish is looking pretty good.
Yeah. We just need
572
00:29:27,560 --> 00:29:29,840
to work on the presentation
a bit. OK.
573
00:29:29,840 --> 00:29:32,160
OK, let's go with table 33, please.
Main course.
574
00:29:33,520 --> 00:29:35,360
With Karen's mains away...
575
00:29:37,720 --> 00:29:42,200
..Dom also has several orders on
for his lamb kebab...
576
00:29:42,200 --> 00:29:43,600
Two lamb done, Chef.
577
00:29:43,600 --> 00:29:45,080
Dom, nice cooking on the lamb.
578
00:29:45,080 --> 00:29:46,280
Thank you, Chef!
579
00:29:47,560 --> 00:29:48,760
Bang.
580
00:29:48,760 --> 00:29:51,640
..but he's having problems
with the garlic naan. Hot, hot!
581
00:29:53,640 --> 00:29:55,560
Oh! It's fallen off!
582
00:29:55,560 --> 00:29:56,760
No.
583
00:29:56,760 --> 00:29:59,560
Not quite. I've just dropped a whole
garlic naan
584
00:29:59,560 --> 00:30:02,000
inside the oven.
585
00:30:02,000 --> 00:30:03,920
Oh! Gordon Bennett!
586
00:30:05,400 --> 00:30:06,720
I can't even get it out now.
587
00:30:08,040 --> 00:30:10,040
Right, I'm going to leave it in
there to cook.
588
00:30:10,040 --> 00:30:11,920
It'll add to the flavour anyhow.
589
00:30:11,920 --> 00:30:13,720
I don't think I've done one good
one yet.
590
00:30:13,720 --> 00:30:14,920
Well...
591
00:30:16,400 --> 00:30:19,480
Well, I've... I think I've either
cooked it or murdered it.
592
00:30:22,160 --> 00:30:23,880
One garlic naan, there you go. Um...
593
00:30:25,240 --> 00:30:27,400
We could... We could actually
work on the shape.
594
00:30:27,400 --> 00:30:29,600
Try not to burn the garlic naan.
Yeah. Yeah?
595
00:30:29,600 --> 00:30:31,880
Getting a bit too much of colour on
the side.
596
00:30:33,160 --> 00:30:34,960
Dom seems to be struggling a bit.
597
00:30:34,960 --> 00:30:36,840
Oh! What?
598
00:30:36,840 --> 00:30:39,480
I mean, to be fair, he had
the toughest task.
599
00:30:39,480 --> 00:30:40,880
Both the bread and the lamb.
600
00:30:43,000 --> 00:30:44,480
The naan breads,
601
00:30:44,480 --> 00:30:46,240
they're just falling all over
the place.
602
00:30:46,240 --> 00:30:47,440
I can't get them round.
603
00:30:50,280 --> 00:30:53,120
Hopefully, he can pick up from that.
604
00:30:54,640 --> 00:30:57,200
Over in Blackheath...
605
00:30:57,200 --> 00:30:59,600
Right, I've got to get this golden.
606
00:30:59,600 --> 00:31:03,320
..Baga and Phil's service is
also under way.
607
00:31:03,320 --> 00:31:05,960
Phil, I'd like two halibut, please.
608
00:31:05,960 --> 00:31:07,960
Yes, boss. And immediately after
that, Phil,
609
00:31:07,960 --> 00:31:10,000
we're going to go six.
610
00:31:10,000 --> 00:31:12,040
With multiple orders on,
611
00:31:12,040 --> 00:31:15,680
Phil needs to carefully cook
the delicate halibut.
612
00:31:15,680 --> 00:31:18,040
So, Phil, butter in that pan.
613
00:31:18,040 --> 00:31:20,520
How long has that got to cook for?
Don't know.
614
00:31:22,640 --> 00:31:25,440
Oh, you've got to be careful with
your picking up, Phil.
615
00:31:25,440 --> 00:31:27,680
Just it's hard to be
delicate, innit?
616
00:31:27,680 --> 00:31:30,720
Look after it. Nice, expensive bit
of meat.
617
00:31:30,720 --> 00:31:32,560
Got to learn.
618
00:31:32,560 --> 00:31:34,360
Then they're going to go in
the oven.
619
00:31:36,840 --> 00:31:39,680
OK, Baga, I need four ducks.
Yes, Chef.
620
00:31:39,680 --> 00:31:41,280
Perfect.
621
00:31:41,280 --> 00:31:44,640
On the main course,
Baga's got the duck cooked,
622
00:31:44,640 --> 00:31:47,480
but it now needs to be portioned
for plating.
623
00:31:47,480 --> 00:31:48,880
That is hot.
624
00:31:48,880 --> 00:31:52,040
Baga, cut them
on the chopping board! Ah!
625
00:31:52,040 --> 00:31:53,920
Really? I thought you said take
them off.
626
00:31:53,920 --> 00:31:56,200
No! Always cut on
the chopping board.
627
00:31:56,200 --> 00:31:58,640
Those can come up to
the pass now, please.
628
00:31:58,640 --> 00:32:03,040
It's now down to Baga to execute
the complex plating.
629
00:32:03,040 --> 00:32:05,040
Try and always plate with
a spoon, Baga.
630
00:32:05,040 --> 00:32:07,320
Plate with a spoon. Underneath, yep.
631
00:32:07,320 --> 00:32:08,680
And then we just place it on.
632
00:32:14,320 --> 00:32:15,600
Is that all right?
633
00:32:15,600 --> 00:32:18,480
Just a little bit messy
on the sauce with the confit.
634
00:32:18,480 --> 00:32:21,080
We'll tidy these up a bit and then
we'll... We'll get them sent out.
635
00:32:21,080 --> 00:32:22,520
Yeah? Yeah.
636
00:32:22,520 --> 00:32:23,920
OK. Service, please.
637
00:32:26,040 --> 00:32:27,880
Very intense.
638
00:32:27,880 --> 00:32:29,400
A bit stressful.
639
00:32:29,400 --> 00:32:32,080
I keep on making little mistakes.
640
00:32:32,080 --> 00:32:34,680
I was chopping off the chopping
board and I think that's
641
00:32:34,680 --> 00:32:37,120
going to, like, ruin your knives.
642
00:32:40,000 --> 00:32:43,800
Phil's four halibut orders are also
ready to plate.
643
00:32:50,760 --> 00:32:53,080
Carefully with the fish. Want to
make sure it looks perfect
644
00:32:53,080 --> 00:32:54,200
for our guests.
645
00:32:55,400 --> 00:32:57,560
I did break one. I was getting in
a bit of a panic.
646
00:32:57,560 --> 00:32:59,440
So, a bit of foam, Phil,
nice and quick.
647
00:33:05,360 --> 00:33:08,000
Happy with these? Happy, Chef.
648
00:33:08,000 --> 00:33:09,400
So, this is table ten, please.
649
00:33:11,480 --> 00:33:13,880
Phil needs to be a bit more delicate
with the fish.
650
00:33:15,680 --> 00:33:17,120
But plating is good.
651
00:33:19,120 --> 00:33:20,080
It could be worse.
652
00:33:21,840 --> 00:33:24,200
The fish is very delicate,
so I'm trying to keep
653
00:33:24,200 --> 00:33:26,040
it all together. It's going
all right,
654
00:33:26,040 --> 00:33:28,520
but it came at me 100mph.
655
00:33:30,440 --> 00:33:34,200
Back at the Cinnamon Kitchen,
there's been no let-up...
656
00:33:34,200 --> 00:33:37,080
So, new order. Ten portions of keema
litti on order now. Ten!
657
00:33:37,080 --> 00:33:38,840
It's one after the other, innit?
658
00:33:38,840 --> 00:33:41,480
..and Sam is still trying to master
the cooking
659
00:33:41,480 --> 00:33:43,280
of her starter.
660
00:33:43,280 --> 00:33:45,880
How long for the next keema litti?
Two seconds.
661
00:33:50,120 --> 00:33:51,520
It's too over-cooked, Sam.
662
00:33:51,520 --> 00:33:54,520
Have you got another one? I would
rather use another one. Yep.
663
00:33:58,880 --> 00:34:00,440
No, that's undercooked. Yep.
664
00:34:00,440 --> 00:34:01,960
Needs another minute or so.
665
00:34:04,040 --> 00:34:05,520
Timing is key in this.
666
00:34:05,520 --> 00:34:08,080
I've been told off about two,
three times, but each
667
00:34:08,080 --> 00:34:09,360
cake cooks differently.
668
00:34:09,360 --> 00:34:13,000
Some of them cook rapid and then
some of them just don't cook at all.
669
00:34:14,760 --> 00:34:17,880
Karen is also beginning
to make mistakes.
670
00:34:17,880 --> 00:34:19,320
A couple of these are a bit stuck,
671
00:34:19,320 --> 00:34:22,800
because what I did was I put
the fish when the pan was cold.
672
00:34:22,800 --> 00:34:24,720
Tried to salvage it here.
673
00:34:24,720 --> 00:34:26,000
SHE LAUGHS
674
00:34:26,000 --> 00:34:27,040
Come on, Karen.
675
00:34:30,440 --> 00:34:33,160
Like I said, we always put
the best side on top.
676
00:34:35,280 --> 00:34:37,120
It's the plating up
and the presentation
677
00:34:37,120 --> 00:34:40,400
that's the most challenging for me,
I think.
678
00:34:40,400 --> 00:34:41,680
Dom...
679
00:34:41,680 --> 00:34:44,480
You watch. I very much doubt this is
going to work.
680
00:34:44,480 --> 00:34:47,320
..is still trying to get to grips
with the naan bread.
681
00:34:47,320 --> 00:34:48,360
No!
682
00:34:49,520 --> 00:34:51,440
OK. What seems to
be the problem here?
683
00:34:51,440 --> 00:34:53,600
I'm patting them on and they're
falling off.
684
00:34:55,120 --> 00:34:58,400
Oh. You've, in fact, put the timer
in as well.
685
00:34:58,400 --> 00:35:01,200
I've done what? My plastic timer's
686
00:35:01,200 --> 00:35:03,600
gone in the oven! I'm going to
need to get that out.
687
00:35:05,480 --> 00:35:08,280
I think it's exploding, so...
Let's not take it...
688
00:35:08,280 --> 00:35:10,720
Oh, that's a bit of battery in that.
Chef, let's be honest.
689
00:35:10,720 --> 00:35:12,520
This is going disastrously
wrong, isn't it?
690
00:35:12,520 --> 00:35:14,120
Spectacularly wrong.
691
00:35:16,000 --> 00:35:18,040
Dom, what time is it?
692
00:35:18,040 --> 00:35:19,440
That is really not good.
693
00:35:22,280 --> 00:35:24,320
And also, me bread's gone, Chef.
694
00:35:24,320 --> 00:35:26,400
That couldn't have gone worse.
Could it, really?
695
00:35:26,400 --> 00:35:28,280
Let's be honest, Chef.
696
00:35:28,280 --> 00:35:30,160
HE LAUGHS
Chef!
697
00:35:32,040 --> 00:35:33,360
I've burnt my hand,
698
00:35:33,360 --> 00:35:37,480
I've cremated about six naan breads
out of about eight,
699
00:35:37,480 --> 00:35:39,560
and I've also cooked
a plastic timer.
700
00:35:39,560 --> 00:35:41,560
It doesn't seem to be getting
any easier.
701
00:35:44,240 --> 00:35:46,680
With service coming to a close...
702
00:35:46,680 --> 00:35:48,800
It's all happening at once.
703
00:35:48,800 --> 00:35:51,720
..there's one last chance
for the celebs to finish
704
00:35:51,720 --> 00:35:53,240
with a flourish.
705
00:35:53,240 --> 00:35:56,000
Let's go with the last four. Yeah.
Make it really perfect.
706
00:35:56,000 --> 00:35:57,240
OK.
707
00:35:57,240 --> 00:35:58,640
What do you feel is a good side?
708
00:35:58,640 --> 00:36:01,760
The skin side or the other side.
I feel that this is the best side.
709
00:36:03,400 --> 00:36:05,360
So, now go with the chutney quickly.
710
00:36:05,360 --> 00:36:07,280
All right. My favourite bit.
711
00:36:10,080 --> 00:36:11,720
Something's burning!
712
00:36:11,720 --> 00:36:13,560
Yeah. Don't worry, it's just me.
713
00:36:13,560 --> 00:36:15,360
One of me naan breads that
I've cremated.
714
00:36:15,360 --> 00:36:17,440
Chef, last two keemas.
715
00:36:17,440 --> 00:36:18,800
Please tell me they're OK.
716
00:36:18,800 --> 00:36:20,560
They are fantastic.
Thank you, Chef.
717
00:36:20,560 --> 00:36:21,800
Good job. Thank you, Chef.
718
00:36:21,800 --> 00:36:23,760
And close the section now.
Yes, Chef.
719
00:36:28,960 --> 00:36:30,480
This looks really good. Yeah?
720
00:36:30,480 --> 00:36:32,240
You've done a really good job.
721
00:36:32,240 --> 00:36:34,560
Fish is not a simple thing to
cook. No.
722
00:36:36,320 --> 00:36:41,440
It's now up to Dom to prove he can
nail his naan breads.
723
00:36:41,440 --> 00:36:42,480
Bingo!
724
00:36:47,000 --> 00:36:49,200
One lamb done, Chef,
and a garlic naan.
725
00:36:49,200 --> 00:36:51,280
Oh, wonderful.
726
00:36:51,280 --> 00:36:53,320
Looking really good.
The lamb is nice and pink.
727
00:36:53,320 --> 00:36:55,920
You've done well. Oh, thank you.
Especially for your last order.
728
00:36:55,920 --> 00:36:57,720
Do I get parole for good behaviour?
729
00:37:01,640 --> 00:37:05,680
If I had to sum up the last few
hours, I would say tragedy.
730
00:37:05,680 --> 00:37:08,400
Just about everything I tried
to do went wrong.
731
00:37:08,400 --> 00:37:11,120
Hats off to anybody who works
in a kitchen full time.
732
00:37:11,120 --> 00:37:12,960
Rather you than me.
733
00:37:12,960 --> 00:37:14,800
That was actually quite exciting.
734
00:37:14,800 --> 00:37:16,480
Chef is very particular.
735
00:37:16,480 --> 00:37:19,480
And the presentation, that took me
a few rounds
736
00:37:19,480 --> 00:37:21,080
to get that, you know, really right.
737
00:37:22,960 --> 00:37:26,200
Brilliant day, had such fun
during service.
738
00:37:26,200 --> 00:37:29,200
It is stressful, but, yeah, I would
love to do it again.
739
00:37:31,560 --> 00:37:33,120
Back at Copper & Ink...
740
00:37:33,120 --> 00:37:34,680
BELL PINGS
741
00:37:34,680 --> 00:37:37,000
..orders are still flooding in.
742
00:37:37,000 --> 00:37:39,200
Right. So, we got two more tickets
come through.
743
00:37:39,200 --> 00:37:41,600
So we need 11 fish. How many? 11.
744
00:37:41,600 --> 00:37:42,720
Off we go. Nice and quick.
745
00:37:44,280 --> 00:37:45,480
Yes, boss.
746
00:37:47,720 --> 00:37:49,200
It's going all right.
747
00:37:49,200 --> 00:37:50,400
It's not a one man job.
748
00:37:52,000 --> 00:37:54,240
Phil's not the only one
feeling the pressure.
749
00:37:56,040 --> 00:37:57,680
SHE HUMS
750
00:37:57,680 --> 00:37:59,920
Ten ducks. Yeah. All at
the same time.
751
00:37:59,920 --> 00:38:01,120
Ten ducks.
752
00:38:01,120 --> 00:38:03,360
I am absolutely bricking it.
753
00:38:04,800 --> 00:38:07,600
So, Phil, we need to get
these plated up.
754
00:38:07,600 --> 00:38:09,680
I'm having a bit of a moment, mate.
755
00:38:15,360 --> 00:38:17,800
Do you want to do a few more
bits of fish? Maybe.
756
00:38:17,800 --> 00:38:19,640
Go on, do a few more bits of
fish, then.
757
00:38:19,640 --> 00:38:21,640
While Phil has to start again...
758
00:38:21,640 --> 00:38:23,240
Come on, baby. Cook.
759
00:38:24,480 --> 00:38:26,320
How long for four more duck, please?
760
00:38:26,320 --> 00:38:28,280
One minute. One minute.
761
00:38:28,280 --> 00:38:30,440
Always make sure you chop on
the board.
762
00:38:30,440 --> 00:38:32,600
..Baga's keeping up with her
orders...
763
00:38:32,600 --> 00:38:34,160
Quick, quick, quick.
764
00:38:34,160 --> 00:38:36,240
..but still needs to master
her plating.
765
00:38:39,760 --> 00:38:42,480
Potatoes with a spoon, with
a spoon. Oh!
766
00:38:42,480 --> 00:38:44,160
Oh, I've got to stop doing that.
767
00:38:46,880 --> 00:38:48,600
Rob!
BELL PINGS
768
00:38:48,600 --> 00:38:51,680
Can you check these? I think they're
the best they've looked.
769
00:38:51,680 --> 00:38:54,360
Yeah. Nice. That's making me hungry.
Nice and tidy.
770
00:38:54,360 --> 00:38:56,600
Just on the chicory, get them all
facing the same way.
771
00:38:56,600 --> 00:38:58,600
Yeah. Baga's still doing brilliant.
772
00:39:02,920 --> 00:39:07,200
Having recooked his halibut,
Phil needs to work fast
773
00:39:07,200 --> 00:39:09,160
to plate his final dishes.
774
00:39:12,840 --> 00:39:14,320
Nice and quick, Phil.
Nice and quick.
775
00:39:14,320 --> 00:39:15,480
Blimey.
776
00:39:19,360 --> 00:39:21,600
So, you took a little bit long
to get these ones out.
777
00:39:21,600 --> 00:39:24,200
We've got them up, and the last
ones, happy with the look of that?
778
00:39:24,200 --> 00:39:25,920
Yeah. Yeah? Go for it. Brilliant.
779
00:39:29,480 --> 00:39:31,560
For Baga... These are your last six.
780
00:39:31,560 --> 00:39:34,840
You've got no more after this to
worry about.
781
00:39:34,840 --> 00:39:39,280
..it's her last chance to prove
she can nail the presentation.
782
00:39:39,280 --> 00:39:41,280
These have got to be
the best ones.
783
00:39:43,720 --> 00:39:46,640
Looking really good so far,
Baga. Lovely.
784
00:39:51,440 --> 00:39:54,160
Done! It's done, Baga.
Congratulations. Is that all right?
785
00:39:54,160 --> 00:39:56,120
Thank you.
786
00:39:56,120 --> 00:39:57,920
Oh!
787
00:39:57,920 --> 00:39:59,960
I am cream crackered.
788
00:40:03,920 --> 00:40:06,840
That was hard work, but I'm not
going to lie,
789
00:40:06,840 --> 00:40:10,320
today has really helped my
confidence. You can serve
790
00:40:10,320 --> 00:40:12,360
over 30 dishes.
791
00:40:12,360 --> 00:40:16,320
I was like Paula Radcliffe, running
around the kitchen.
792
00:40:16,320 --> 00:40:19,640
There were a few bits of the halibut
that come out really,
793
00:40:19,640 --> 00:40:22,040
really good.
794
00:40:22,040 --> 00:40:24,040
Compliments to the chef. Table 16
795
00:40:24,040 --> 00:40:26,560
absolutely loved the halibut
and the oyster veloute.
796
00:40:29,640 --> 00:40:32,240
Some of them broke, but if they all
looked like the really good ones,
797
00:40:32,240 --> 00:40:33,880
then I would have been really happy.
798
00:40:35,720 --> 00:40:37,120
That was hard work.
799
00:40:38,160 --> 00:40:39,760
Oh.
PHIL LAUGHS
800
00:41:08,840 --> 00:41:10,040
Welcome back.
801
00:41:10,040 --> 00:41:13,280
You have now earned the right to
cook your own dish,
802
00:41:13,280 --> 00:41:14,920
your own creation,
803
00:41:14,920 --> 00:41:18,800
a chance for you to really
show off.
804
00:41:18,800 --> 00:41:22,560
At the end of this, unfortunately,
one of you will be leaving us.
805
00:41:24,280 --> 00:41:26,240
One hour, one dish...
806
00:41:29,360 --> 00:41:30,360
..let's cook.
807
00:41:39,320 --> 00:41:41,440
When I look at my performance
so far,
808
00:41:41,440 --> 00:41:43,960
round one, I couldn't even cook
an egg properly.
809
00:41:43,960 --> 00:41:46,040
Then they stuck me in the Indian
restaurant.
810
00:41:46,040 --> 00:41:48,720
The only thing I managed to cook
properly was a plastic egg timer.
811
00:41:48,720 --> 00:41:51,240
I'm hoping I'm going to make it
through, but, you know,
812
00:41:51,240 --> 00:41:52,280
I'm also realistic.
813
00:41:54,760 --> 00:41:57,240
Dom, how you doing? At the moment,
I feel quite confident that
814
00:41:57,240 --> 00:41:59,200
it's going OK. I mean, this is
a dish which I do
815
00:41:59,200 --> 00:42:01,680
actually make at home. It does seem
to improve when you've
816
00:42:01,680 --> 00:42:04,480
had a couple of beers. I don't know
whether that's just cos you're
817
00:42:04,480 --> 00:42:07,080
hungrier or whether that's true
or not. What's your dish?
818
00:42:07,080 --> 00:42:10,080
The dish is chicken and pineapple
with an egg-fried rice,
819
00:42:10,080 --> 00:42:11,400
garnished with coriander.
820
00:42:11,400 --> 00:42:14,240
I'm definitely concentrating a bit
more on the presentation.
821
00:42:14,240 --> 00:42:16,680
The last time was a car crash, so
I'm going to be serving it up
822
00:42:16,680 --> 00:42:18,880
in my home-made
little pineapple dish!
823
00:42:18,880 --> 00:42:20,360
Where did you learn that?
824
00:42:20,360 --> 00:42:23,600
Oh, you know me, something that was
handed down through the generations.
825
00:42:23,600 --> 00:42:25,560
You saw it online, right?
YouTube, yeah.
826
00:42:30,080 --> 00:42:34,840
I've got to say, I love pineapple
fried rice and chicken.
827
00:42:34,840 --> 00:42:38,200
What he's got to do is make sure his
chicken's not dry
828
00:42:38,200 --> 00:42:40,800
and he's got to make sure that
the pineapple is running
829
00:42:40,800 --> 00:42:42,280
all the way through.
830
00:42:44,160 --> 00:42:46,920
I'm loving actually having to put
a little bit of graft
831
00:42:46,920 --> 00:42:47,880
into something.
832
00:42:49,440 --> 00:42:53,000
My usual way is just to throw
things in a pot
833
00:42:53,000 --> 00:42:54,640
and see what happens at the end.
834
00:42:56,840 --> 00:42:58,120
What is your dish, please?
835
00:42:58,120 --> 00:43:02,640
Sea trout with peas and asparagus,
turnip and caviar.
836
00:43:02,640 --> 00:43:05,640
Wow. I mean, these are opulent,
837
00:43:05,640 --> 00:43:08,800
dare I say, not cheap ingredients.
838
00:43:08,800 --> 00:43:10,720
No, cos I'm not cheap. See?
839
00:43:10,720 --> 00:43:14,200
So, I hope you like it. Hope it
tastes as opulent as it sounds.
840
00:43:14,200 --> 00:43:16,960
This isn't a dish that you cook
all the time, is it? No.
841
00:43:16,960 --> 00:43:18,240
Where have you learned this?
842
00:43:18,240 --> 00:43:20,440
Online. Have you? Yeah, I tried it
last night.
843
00:43:20,440 --> 00:43:21,600
Oh, crikey.
844
00:43:21,600 --> 00:43:23,720
# Whoo-hoo-hoo! #
845
00:43:23,720 --> 00:43:26,360
Do you know what? That is
the most beautiful
846
00:43:26,360 --> 00:43:28,960
"oh, my pot's boiling over" noise
I think I've
847
00:43:28,960 --> 00:43:30,160
ever heard on MasterChef.
848
00:43:30,160 --> 00:43:31,600
I'd normally be screaming.
849
00:43:35,320 --> 00:43:39,160
In the hands of a master, this could
be a fantastic dish.
850
00:43:39,160 --> 00:43:42,400
However, Karen's only cooked this
dish once.
851
00:43:42,400 --> 00:43:45,000
If she gets it right,
I'm going to be really impressed.
852
00:43:46,880 --> 00:43:49,440
I'm a little bit conscious that
Gregg and John might think
853
00:43:49,440 --> 00:43:51,520
I'm a one trick pony.
854
00:43:51,520 --> 00:43:53,120
So, today I've decided to do Greek.
855
00:43:54,360 --> 00:43:55,840
If I was on a hockey pitch,
856
00:43:55,840 --> 00:43:57,640
I'd be confident I could
pull it off.
857
00:43:57,640 --> 00:44:00,440
However, in the MasterChef
kitchen, anything can happen.
858
00:44:02,320 --> 00:44:06,960
Sam is going to make for us kofte,
using half lamb, half beef.
859
00:44:08,400 --> 00:44:10,040
Mix that together with some spices.
860
00:44:10,040 --> 00:44:13,840
She's got sumac, she's got cumin,
she's got cardamom.
861
00:44:13,840 --> 00:44:15,200
Served with a flatbread.
862
00:44:15,200 --> 00:44:16,520
She's made her own dough.
863
00:44:17,720 --> 00:44:19,320
She's making a salad on the side.
864
00:44:20,800 --> 00:44:23,520
I hope it works cos I think
it sounds fabulous.
865
00:44:27,120 --> 00:44:29,320
Why a kofte?
You know, I'm a big fan of a kebab.
866
00:44:29,320 --> 00:44:32,360
Really? Yeah, I think... Really,
Sam? They get bad press because
867
00:44:32,360 --> 00:44:33,760
everyone thinks you have
to have them
868
00:44:33,760 --> 00:44:35,240
after a night out and you don't.
869
00:44:35,240 --> 00:44:38,080
They're really healthy. Griddle pan,
or you can put them on the grill.
870
00:44:38,080 --> 00:44:40,040
Great for barbecues. I do like
barbecue season.
871
00:44:40,040 --> 00:44:41,320
What do you want from today?
872
00:44:41,320 --> 00:44:42,800
My main thing,
873
00:44:42,800 --> 00:44:46,600
my Achilles heel, in this round will
be my flatbreads.
874
00:44:46,600 --> 00:44:49,920
I'm hoping they're not too doughy
inside and they rise a little bit.
875
00:44:55,160 --> 00:44:56,920
You have 20 minutes left.
876
00:45:01,000 --> 00:45:03,640
Attempting something that's
a little bit, you know,
877
00:45:03,640 --> 00:45:07,680
above what I usually do is
a bit daunting.
878
00:45:08,720 --> 00:45:10,600
But I'm definitely making an effort.
879
00:45:14,000 --> 00:45:16,320
Phil, you can't work with this much
mess, my friend.
880
00:45:16,320 --> 00:45:18,680
You're going to have to start
clearing it away as you go.
881
00:45:18,680 --> 00:45:19,640
Well, I'm trying.
882
00:45:21,680 --> 00:45:24,200
Not just pick up
the tea towel, Phil.
883
00:45:24,200 --> 00:45:25,400
I'm trying.
884
00:45:25,400 --> 00:45:27,440
Phil, what are you making, please?
A Thai curry.
885
00:45:27,440 --> 00:45:28,880
Oh!
886
00:45:28,880 --> 00:45:31,880
With a bit of monkfish in it
and the usual culprits,
887
00:45:31,880 --> 00:45:34,120
lemongrass, garlic, ginger.
888
00:45:34,120 --> 00:45:35,560
Have you made a paste?
889
00:45:35,560 --> 00:45:37,360
I've made the paste, yeah, myself.
890
00:45:37,360 --> 00:45:39,200
Why would you do a Thai curry, Phil?
891
00:45:39,200 --> 00:45:42,040
Because I went to Thailand once
and I really liked it.
892
00:45:42,040 --> 00:45:43,920
What are you hoping to show in this
dish today?
893
00:45:43,920 --> 00:45:45,760
That I can cook, I suppose.
894
00:45:45,760 --> 00:45:47,080
Yeah.
895
00:45:52,160 --> 00:45:55,960
Phil is doing a green Thai curry.
896
00:45:55,960 --> 00:45:59,520
All I want from Phil is a dish
which is vibrant and fresh,
897
00:45:59,520 --> 00:46:02,320
and the fish is not overcooked,
with some really perfectly
898
00:46:02,320 --> 00:46:03,560
flowing rice.
899
00:46:07,640 --> 00:46:10,320
Today, I need to be on the ball.
900
00:46:10,320 --> 00:46:11,640
Ooh, me hand!
901
00:46:11,640 --> 00:46:13,080
Keep my eyes on everything.
902
00:46:14,640 --> 00:46:16,360
SHE WHISPERS: Ooh, I'm out
of breath.
903
00:46:16,360 --> 00:46:19,600
You never know? Some of the other
guys could go downhill
904
00:46:19,600 --> 00:46:22,000
and Baga could rise to the top.
905
00:46:25,120 --> 00:46:27,400
Baga, what are you making for
us, please?
906
00:46:27,400 --> 00:46:31,240
Beer battered cod with chips
and minted mushy peas.
907
00:46:31,240 --> 00:46:34,040
And what's that in the bowl there?
This is the tartare sauce.
908
00:46:34,040 --> 00:46:36,280
But you... You might not be getting
that. When I tried it,
909
00:46:36,280 --> 00:46:39,320
it was white. And this is more like
Oompa-Loompa colour.
910
00:46:39,320 --> 00:46:40,760
Why do you love fish and chips?
911
00:46:40,760 --> 00:46:43,200
Well, I just love chips. That's why
my name's Baga Chipz.
912
00:46:43,200 --> 00:46:45,280
You can have pie and chips,
fish and chips.
913
00:46:45,280 --> 00:46:48,240
I think they're amazing. I think
it's the best invention since
914
00:46:48,240 --> 00:46:50,280
the bog. Vegans can have them.
915
00:46:50,280 --> 00:46:52,560
It's just something you can serve
to anyone, innit?
916
00:46:52,560 --> 00:46:56,520
Listen, Baga, everybody,
including me and John, loves
917
00:46:56,520 --> 00:46:59,880
fish and chips. Oh, God.
No pressure, then.
918
00:47:03,800 --> 00:47:06,480
Baga Chipz is doing fish
and chips.
919
00:47:06,480 --> 00:47:09,000
Those chips have to be perfect.
920
00:47:09,000 --> 00:47:11,840
The batter Baga's made with some
beer and some flour,
921
00:47:11,840 --> 00:47:13,480
it looks lovely.
922
00:47:13,480 --> 00:47:15,640
Fish is really quick, innit,
to fry?
923
00:47:15,640 --> 00:47:17,480
If she cooks the fish right,
924
00:47:17,480 --> 00:47:19,320
you know what, it could be
really good.
925
00:47:21,760 --> 00:47:23,560
You have just two minutes left.
926
00:47:29,280 --> 00:47:31,320
One minute. 60 seconds.
927
00:47:32,520 --> 00:47:35,520
Let's count to 20. 20, 19...
928
00:47:36,800 --> 00:47:40,840
..18, 17, 16, 15
929
00:47:40,840 --> 00:47:43,080
14... Good for you, that.
930
00:47:43,080 --> 00:47:44,680
..12, 11...
931
00:47:45,720 --> 00:47:48,600
..ten, nine, eight,
932
00:47:48,600 --> 00:47:52,400
seven, six, five, four,
933
00:47:52,400 --> 00:47:55,080
three, two, one!
934
00:47:55,080 --> 00:47:56,440
Bring out the fish!
935
00:48:03,520 --> 00:48:05,440
That's it. Time's up.
936
00:48:05,440 --> 00:48:06,640
Stop.
937
00:48:10,280 --> 00:48:12,200
Karen? Come on.
938
00:48:21,760 --> 00:48:26,200
Karen has made pan-fried sea trout
topped with caviar,
939
00:48:26,200 --> 00:48:31,200
served on asparagus, peas, turnips
and dill, cooked in a fish stock.
940
00:48:32,680 --> 00:48:34,720
That's a decent-looking plate of
food there.
941
00:48:34,720 --> 00:48:38,120
It just screams of opulence, that,
doesn't it?
942
00:48:45,280 --> 00:48:47,920
Karen, I'm very, very happy
with this dish.
943
00:48:47,920 --> 00:48:50,640
You have cooked that fish
sympathetically.
944
00:48:50,640 --> 00:48:52,600
It's nice and slippery.
945
00:48:52,600 --> 00:48:55,840
I like the saltiness of the caviar,
there's your seasoning.
946
00:48:55,840 --> 00:48:57,560
I think that's fantastic.
947
00:48:57,560 --> 00:49:01,520
And I love the buttery stock sauce
you've got there as well.
948
00:49:01,520 --> 00:49:02,960
Mate, you've smashed it out
the park.
949
00:49:02,960 --> 00:49:04,200
Wow, thank you.
950
00:49:05,200 --> 00:49:06,800
I think it's a really good dish.
951
00:49:06,800 --> 00:49:09,040
I'm really impressed with the way
you cooked the fish.
952
00:49:09,040 --> 00:49:11,640
Attempting something at this stage
of the competition as complex
953
00:49:11,640 --> 00:49:12,840
as that, that's great.
954
00:49:12,840 --> 00:49:14,480
You might be one to watch, Karen.
955
00:49:18,160 --> 00:49:20,840
I didn't expect that
response at all.
956
00:49:20,840 --> 00:49:22,080
Wahey!
957
00:49:23,920 --> 00:49:25,080
Well done.
958
00:49:25,080 --> 00:49:26,480
They seem to be happy.
959
00:49:32,840 --> 00:49:36,280
Baga Chipz has made fish and chips.
960
00:49:36,280 --> 00:49:41,080
Battered cod with triple-cooked
chips, minty mushy peas
961
00:49:41,080 --> 00:49:42,520
and a tartare sauce.
962
00:49:51,320 --> 00:49:53,680
You have decent chips.
963
00:49:53,680 --> 00:49:56,240
They are fluffy inside,
they're crispy on the outside.
964
00:49:56,240 --> 00:49:57,760
They need a sprinkle of salt. Salt.
965
00:49:59,200 --> 00:50:04,680
Your batter is crispy, but your
cod's slightly overcooked.
966
00:50:04,680 --> 00:50:08,160
Love the refreshing mint with
the sweet peas. Your tartare sauce
967
00:50:08,160 --> 00:50:11,800
hasn't worked at all. Yeah.
Didn't quite thicken up, did it?
968
00:50:11,800 --> 00:50:13,400
I've got to agree with Gregg here.
969
00:50:13,400 --> 00:50:15,080
The fish is slightly over.
970
00:50:15,080 --> 00:50:18,480
You've never really used
the deep fryer before.
971
00:50:18,480 --> 00:50:20,040
You worked really hard at it.
972
00:50:20,040 --> 00:50:22,640
I like the batter on the outside
of your fish, though.
973
00:50:25,040 --> 00:50:26,400
You know what?
974
00:50:26,400 --> 00:50:27,600
I gave it my best.
975
00:50:30,040 --> 00:50:33,720
Hopefully, one of the other guys'
dish will taste like absolute vomit
976
00:50:33,720 --> 00:50:35,440
and I get through!
977
00:50:41,520 --> 00:50:45,640
Phil has cooked a Thai green
monkfish curry with sweetcorn
978
00:50:45,640 --> 00:50:48,120
and broccoli, jasmine rice
979
00:50:48,120 --> 00:50:51,840
and a mango, carrot, mint
and Thai basil salad
980
00:50:51,840 --> 00:50:53,400
in a fish sauce dressing.
981
00:51:00,560 --> 00:51:03,200
Your fish is cooked nicely.
982
00:51:03,200 --> 00:51:06,480
Your green curry, I really love
the freshness of your sauce
983
00:51:06,480 --> 00:51:08,480
with coriander and lemongrass
in there.
984
00:51:08,480 --> 00:51:10,360
That is great.
985
00:51:10,360 --> 00:51:12,120
Your rice needs seasoning.
986
00:51:12,120 --> 00:51:14,320
But on the whole,
I'm really impressed.
987
00:51:16,400 --> 00:51:21,080
Your salad, as scruffy as it may be,
is nothing short of delicious.
988
00:51:21,080 --> 00:51:24,440
The real tropical sweetness of mango
with a saltiness that tastes
989
00:51:24,440 --> 00:51:27,480
like a fish sauce,
absolutely delicious.
990
00:51:30,720 --> 00:51:33,720
I am pretty pleased with what
I served up.
991
00:51:33,720 --> 00:51:35,880
I tried to push the boat out a bit
and do something
992
00:51:35,880 --> 00:51:37,480
I wouldn't normally do.
993
00:51:37,480 --> 00:51:38,720
They really enjoyed that.
994
00:51:43,640 --> 00:51:48,240
Sam's dish is lamb koftes,
spiced with sumac and cumin,
995
00:51:48,240 --> 00:51:51,440
served on lemon-infused couscous
996
00:51:51,440 --> 00:51:55,160
with a tomato, red onion
and cucumber salad,
997
00:51:55,160 --> 00:51:58,040
tzatziki and flatbreads.
998
00:51:58,040 --> 00:52:00,920
These haven't really worked for
you, have they, these breads?
999
00:52:00,920 --> 00:52:02,880
I find them a little dense.
1000
00:52:05,520 --> 00:52:06,960
Good door knocker?
1001
00:52:11,240 --> 00:52:13,680
You got an issue with your breads
cos they're way too thick.
1002
00:52:13,680 --> 00:52:15,240
Just roll them out thinner.
1003
00:52:15,240 --> 00:52:17,000
But your koftes taste great.
1004
00:52:17,000 --> 00:52:19,160
Sumac, which is that
citrus spice
1005
00:52:19,160 --> 00:52:22,280
that comes from the Lebanon, cumin,
coriander in there as well,
1006
00:52:22,280 --> 00:52:24,840
that's great. It just needs a little
bit more moisture
1007
00:52:24,840 --> 00:52:27,080
cos you've got dry bread,
dry couscous.
1008
00:52:28,840 --> 00:52:32,160
Really like the salad with all
the heat of the red onion in it.
1009
00:52:32,160 --> 00:52:36,000
Love the flavour of your koftes,
but those breads
1010
00:52:36,000 --> 00:52:37,200
haven't really worked.
1011
00:52:39,960 --> 00:52:42,640
OK. Mixed emotions.
1012
00:52:42,640 --> 00:52:44,760
There was obviously positive
and negatives.
1013
00:52:44,760 --> 00:52:47,680
The bread, they literally
tore it apart,
1014
00:52:47,680 --> 00:52:49,160
both verbally and physically.
1015
00:52:54,040 --> 00:52:58,360
Dom's dish is a chicken, chilli,
pineapple stir-fry
1016
00:52:58,360 --> 00:53:01,600
and egg-fried rice, stuffed in
a pineapple,
1017
00:53:01,600 --> 00:53:03,400
served with asparagus.
1018
00:53:05,080 --> 00:53:06,880
I quite like your presentation.
1019
00:53:06,880 --> 00:53:08,480
It does look a little 1970s.
1020
00:53:15,880 --> 00:53:17,200
I...
1021
00:53:19,040 --> 00:53:20,120
I like this.
1022
00:53:21,520 --> 00:53:23,600
I really, really like that chicken
and pineapple.
1023
00:53:23,600 --> 00:53:26,000
I like the ginger heat, I like
the chilli heat.
1024
00:53:26,000 --> 00:53:30,360
I like the sweetness. Chicken breast
is going a bit dry.
1025
00:53:30,360 --> 00:53:32,680
You know, I'll forgive you. As soon
as you brought it up,
1026
00:53:32,680 --> 00:53:35,360
it put a smile on me face, as soon
as I tasted it,
1027
00:53:35,360 --> 00:53:38,040
the smile on my face broadened
even more. So, Dom,
1028
00:53:38,040 --> 00:53:40,400
what can I say, mate? Well done.
1029
00:53:40,400 --> 00:53:41,840
Love your enthusiasm.
1030
00:53:41,840 --> 00:53:43,160
Love the idea.
1031
00:53:43,160 --> 00:53:45,680
The rice is free-flowing, as it
should be, a little salty soy.
1032
00:53:45,680 --> 00:53:48,400
That's good. Only the second time
I've seen somebody
1033
00:53:48,400 --> 00:53:51,680
hollow out a pineapple
on MasterChef in 16 years.
1034
00:53:51,680 --> 00:53:52,920
It makes me smile.
1035
00:53:55,560 --> 00:53:57,680
I'm chuffed. I'm over the moon.
1036
00:53:57,680 --> 00:54:01,320
For me, that was a real, real big
leap forward
1037
00:54:01,320 --> 00:54:04,120
because up until then, it's been
a disaster.
1038
00:54:09,120 --> 00:54:10,520
A really surprising round.
1039
00:54:10,520 --> 00:54:12,240
I'm really, really impressed.
1040
00:54:12,240 --> 00:54:14,000
I thought there was some really
good food,
1041
00:54:14,000 --> 00:54:15,560
some really, really good food.
1042
00:54:17,360 --> 00:54:19,920
Karen had my dish of the round.
Absolutely.
1043
00:54:19,920 --> 00:54:22,840
And it would not have worked at all
if she hadn't have cooked
1044
00:54:22,840 --> 00:54:24,360
that fish perfectly.
1045
00:54:24,360 --> 00:54:27,960
I've got to say, I take my hat off
to her. Good job.
1046
00:54:27,960 --> 00:54:32,600
I'm really, really surprised by Dom,
cos I thought his food, as retro
1047
00:54:32,600 --> 00:54:35,000
as it may have been in presentation,
was really tasty.
1048
00:54:35,000 --> 00:54:38,120
His chicken, although slightly
dry, was great, flavoured
1049
00:54:38,120 --> 00:54:41,760
with all that pineapple,
and it was a really good dish.
1050
00:54:41,760 --> 00:54:44,080
Phil put in the hard yards
in this round.
1051
00:54:44,080 --> 00:54:46,840
Curry. I liked it. Monkfish
was cooked nicely.
1052
00:54:46,840 --> 00:54:49,040
Loads and loads of
herbs across the top.
1053
00:54:49,040 --> 00:54:52,920
I thought Phil's salad of mango,
mint, Thai basil, fish sauce
1054
00:54:52,920 --> 00:54:54,480
was absolutely superb.
1055
00:54:56,240 --> 00:54:57,760
Three of them are safe.
1056
00:54:57,760 --> 00:55:00,600
That leaves us with Sam and Baga.
1057
00:55:02,040 --> 00:55:03,880
Lots to admire with Baga's dish.
1058
00:55:03,880 --> 00:55:06,280
I thought Baga did the chips
really, really well.
1059
00:55:06,280 --> 00:55:09,600
I thought the batter around the cod
was crispy and good, but the cod
1060
00:55:09,600 --> 00:55:12,240
inside had gone overcooked.
Tartare sauce,
1061
00:55:12,240 --> 00:55:15,560
we ended up with un-thickened
mayonnaise.
1062
00:55:15,560 --> 00:55:17,120
Few errors, it has to be said.
1063
00:55:18,720 --> 00:55:21,000
Sam's couscous with her koftes,
1064
00:55:21,000 --> 00:55:23,600
the koftes themselves, I think,
were seasoned beautifully
1065
00:55:23,600 --> 00:55:24,560
with the sumac.
1066
00:55:24,560 --> 00:55:26,800
However, the breads didn't work.
1067
00:55:26,800 --> 00:55:28,760
They should have been rolled
out a lot flatter.
1068
00:55:28,760 --> 00:55:30,280
It needed some moisture.
1069
00:55:30,280 --> 00:55:33,520
Flatbread and couscous together,
it's always going to be dry.
1070
00:55:35,360 --> 00:55:37,600
I'd be gutted if I went home.
1071
00:55:37,600 --> 00:55:42,440
If I go home, I promise to go on
a bread-making course.
1072
00:55:42,440 --> 00:55:43,680
You heard it here first.
1073
00:55:45,120 --> 00:55:47,280
I want to stay, but it's up to them.
1074
00:55:47,280 --> 00:55:50,600
You know what I mean? I can bring
the comedy gold on the telly,
1075
00:55:50,600 --> 00:55:52,840
but I can't cook!
1076
00:56:02,960 --> 00:56:05,960
One of you, unfortunately,
is leaving the competition.
1077
00:56:07,840 --> 00:56:10,000
The contestant leaving us is...
1078
00:56:20,120 --> 00:56:21,560
..Baga.
1079
00:56:22,920 --> 00:56:24,760
Baga, thank you so much.
1080
00:56:24,760 --> 00:56:28,360
You don't say! What? I thought
I was going to win it!
1081
00:56:28,360 --> 00:56:30,760
Baga, thank you very much.
1082
00:56:36,520 --> 00:56:39,000
You know, I'm not going to lie,
at the end of the day...
1083
00:56:39,000 --> 00:56:40,360
SHE SIGHS
1084
00:56:40,360 --> 00:56:42,080
..cooking ain't for me.
1085
00:56:42,080 --> 00:56:47,040
I'm more reality TV than TV where
you actually have to do something!
1086
00:56:47,040 --> 00:56:48,480
You know what I mean?
1087
00:56:50,840 --> 00:56:53,640
Buzzing! My goal was to not go
out first, so anything
1088
00:56:53,640 --> 00:56:56,240
beyond this is a bonus.
1089
00:56:56,240 --> 00:56:59,520
I feel very lucky, very privileged
and chuffed to bits.
1090
00:57:01,720 --> 00:57:03,280
Beginning to enjoy it more.
1091
00:57:03,280 --> 00:57:05,120
This is a massive boost.
1092
00:57:06,240 --> 00:57:08,200
All in all, a good day.
They're a good gang.
1093
00:57:08,200 --> 00:57:10,440
From now on, it's all a bonus
for me.
1094
00:57:10,440 --> 00:57:12,240
So, I'll get my cooking hands on.
1095
00:57:16,720 --> 00:57:18,040
Next time...
1096
00:57:18,040 --> 00:57:19,160
This is new.
1097
00:57:19,160 --> 00:57:21,400
..the four celebrities are back...
1098
00:57:21,400 --> 00:57:23,400
Use the small whizzer,
don't use the big one.
1099
00:57:23,400 --> 00:57:25,760
I've only got one whizzer.
1100
00:57:25,760 --> 00:57:27,520
What's going on the liver?
1101
00:57:27,520 --> 00:57:28,680
Yep.
1102
00:57:30,680 --> 00:57:33,080
..and the pressure intensifies.
1103
00:57:33,080 --> 00:57:34,720
Ooh-ho-ho-ho-ho!
1104
00:57:34,720 --> 00:57:36,640
DOM GRUNTS
1105
00:57:36,640 --> 00:57:39,080
Karen, we're missing four peppers!
1106
00:57:39,080 --> 00:57:41,920
Here, Phil, they want to cut down on
their peppers, mate, don't they?
1107
00:57:41,920 --> 00:57:43,920
They've nicked them! You're joking?
1108
00:57:43,920 --> 00:57:45,120
Not guilty!
87402
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