Original subtitles

Can anyone smell that burning? Oh, my God.

Oh, you're on fire!

In the heat of the kitchen...

Gangnam Style! Gangnam Style.

..ten celebrities will battle it out...

That is rank. Pakora's not worked. Little bit depressing.

..to impress the judges.

This is to die for.

I'd be impressed with that in a restaurant. Yes!

Some will rise...

My possets are setting.

I'm thrilled!

HE LAUGHS

..some will fall.

Oh!

This is not how the professionals do it.

This dish doesn't work for me.

Just run out of time.

Everything that could go wrong has gone wrong.

But out of the chaos of the kitchen...

Get it!

BLOWS WHISTLE

Oh, man! How is this possible?

Order, order!

..one will emerge...

Surprise! Oh!

Da-dah! Oh... Ooh! Bang on.

..as the first ever...

I might've just pulled this out the bag.

I can't believe how much this means to me.

..Celebrity Best Home Cook.

GRUNTING

Oh, I can't believe it. It's so early.

The nine remaining celebrities are getting ready

to get their cook on.

Cover those bags.

I need to look good, I need to smell good

because then, hopefully, I shall cook good.

That'll do.

I'm back, I'm refreshed,

I'm energised and, more importantly, I want to get to the final.

They have just two days to impress the judges.

And for today's challenge, Mary has chosen a romantic theme.

Morning, guys. Morning, darling. Hello. Look at the roses!

Are they for me?

I feel like food really is the way to someone's heart.

I'm like wifey material.

I can cook, got good banter, but just haven't met Mr Right.

I wear my heart on my sleeve. Yeah.

I just go big or I go home.

I'm same, I can't give myself piecemeal,

I give the whole smorgasbord.

I'm a super romantic.

Well, you've met your one.

I found my knight in shining armour. Aww!

To put food down in front of my husband, it's a real joy.

I feel, without having told him I love him,

I've expressed this.

You are so lucky. Your love is so rare, like, I'm tearing up!

I'm like a single girl, just, like, "Oh..."

Here we go. Morning!

So, Joe is my boyfriend.

We live together.

I have learnt so much about cooking from not just my family

but Joe's family as well.

I'm hoping I do them justice because if I don't,

I might be kicked out of the family, you never know.

Any good stories of dates? Yeah. Somebody did make me lasagne once,

but a fish lasagne. I mean, that's...

Haddock lasagne. ..an awful dish! Aw, mate.

Food's a massive part of my life.

It's the one thing I look forward to every single day.

That was one of the checklists that I needed to pick a girlfriend.

Don't be a fussy eater cos it ain't going to work, babes.

Do you know what I mean?

HE LAUGHS

How long have you been married?

21. 21 years. No...

23.

22. How many is it?

You'll never have another date night if you can't get this right.

Hello. Hello. Hello. Hello.

Hi, Claudia. Hi, good morning.

How much are you going to miss Desiree?

Don't, it's horrible. So much. Yeah, the whole station's gone.

That's how it works. That is so savage.

The judges are here. Morning!

They impressed you, didn't they? Yeah, definitely.

Very impressive, actually,

and a lot of you have got great palates.

Mary, this is your challenge.

If you wouldn't mind, slide down the banisters

and tell them about their Ultimate challenge, please. I will.

OK, cooks, please go to your stations, put your aprons on.

Oh, Mary's here.

Mary, what would you like them to make?

I want you to cook the ultimate chocolate dessert,

and it's got to have chocolate decoration with it.

Something very romantic for a date night.

Remember, this has got to wow this goddess.

You have an hour and a half, so good luck.

Your time starts now.

Good luck, guys. Let's do it. Yeah, baby!

Bonne chance, everybody.

NARRATOR: Mary's Ultimate is the only challenge

the cooks can practise for.

69. 101.

They're all vying to have their dish chosen as a judges' favourite

in the hope it'll help them avoid the Eliminator tomorrow.

CLAUDIA: Talk to me about you and date night.

Saturday night, I always cook something special.

And if I've been in jeans all day, I will change them...

Oh. ..and be, I suppose, romantic.

I would do, like, a chocolate roulade.Yeah.

And then I would have cream with it

and I might put a bit of liqueur over the top.

Well, because it is Saturday and it's a date night.

I'm just getting my hands dirty,

doing some kneading for the pastry base.

I'm doing a plum and chocolate torte.

I call it my chocolate encased plums.

Reality star Tom Read Wilson

would love to have someone to cook for on a date night.

I am a serial dater.

Yes, you might not have chemistry and, yes, you might not fancy them,

but I divide them into just romantic and unromantic

instead of good and bad.

Singleton Tom's passions include running...

Morning.

..doing the crossword and bathing.

But until Mr Right comes along, his first love is cooking.

I cook to relax.

Peeling, chopping, reducing,

I find it an absolute panacea at the end of the day.

I haven't recently certainly tried to seduce anybody

with culinary wizardry.

It's just hard to remember which bowl is which,

especially if you're perpetually discombobulated like me.

I like this challenge.

You asked them to do some decoration,

a little twist to your challenge.

They've got an hour and a half and it's got to look the part.

Yeah. It's got to look romantic.

It's got to look as though they've bothered to think.

I am a chocoholic and I love chocolate desserts.

And do you know what? Grapefruit and white chocolate is just so scrummy.

Reality star Ferne McCann

has chosen a bold flavour combination for her dessert

and is making a white chocolate and grapefruit posset.

So this would be a first date. CLAUDIA: Maybe not first.

First, you want to be casual, cool. There you go.

No, I just look like this, it's natural.

If you're into them, third date and I've just made you a posset.

You don't want to tuck into a big burger, do you?

You want to have nibbled flirtatiously while having a posset.

That was where my head was.Love it!

NARRATOR: TV presenter Karim has taken inspiration for his dessert

from a new woman in his life.

This is a recipe of someone I love dearly.

It's the one and only...

Mary Berry.

Making chocolate brownie with Chantilly cream

and a white chocolate ring because I like my gold rings.

I've not practised this dish, but I'm hoping for beginner's luck.

And he's not the only one inspired by the grand dame of cooking.

CLAUDIA: What are you making? It's one of Mary's recipes.

Is it? Yes.

It's a chocolate roulade with an Irish whisky cream liqueur filling.

That's good. I said to Mary, what would you make

for her and her husband on date night?

She said a chocolate roulade.

NARRATOR: For comedian Ed Byrne,

the perfect date night is dinner with the wife and kids.

Are you excited about the fact that Daddy could be cooking

for Mary Berry? Yep.

I'm a big fan of Mary Berry,

in fact, ask anybody who knows me, "Who's Ed's favourite chef?"

Mary Berry.

But this is a rogue roulade.

Ed's taking liberties with Mary's recipe.

Having been told off for my flavours not being bold enough,

I'm just going to put some chopped chilli...

CLAUDIA: Of course you are. ..in this shot of whisky

and I'm going to leave that to... Hello, date night.

..hopefully absorb the chilli flavour

and then I'm going to pour that over the sponge

after it comes out of the oven.

I've been keeping my eye on Ed Byrne.

Hasn't he based it on one of your recipes, Mary,

with chilli and whisky, is that one of yours? Of course!

Very likely to have whisky, but not likely to have chilli. Yes.

Do you know whose recipe this is, Clauds?Whose? Mary's.

Stop it. I swear to God. That's what Ed's doing as well.

NARRATOR: Ex-rugby international Gareth's going for

a classic dessert...

..classic, but with his own spin.

Are you ready for it?

Come on! OK.Is it Welsh?

Is it Welsh? Is the sky blue? I was checking, baby.

Today's dish is called "ch-taffee" pie.

Like banoffee pie?

Welsh for toffee's taffee and the "ch" is...

Ch-ch. Chocolate!

Clever boy! Do you like what I've done there?

Yeah, took me quite a while, I apologise.

So a banoffee pie is Steve's favourite dessert.Is it?

So you're doing it for him. Yeah, yeah.There he is.

There he is. There he is.

NARRATOR: Broadcaster and former politician Ed Balls

is also making his spouse's favourite dessert.

Chocolate mousse has a special date night resonance for me

because when Yvette was pregnant,

she was really keen for a chocolate mousse,

but you're not supposed to eat raw egg yolks when you're pregnant.

So she said, "Can you find a chocolate mousse

"which you could eat while you're pregnant?" And this is one.

At home, Ed does most of the cooking for his family.

So this is definitely Ed in his natural habitat.

Because you distracted me I think I've slightly overcooked the garlic.

Yvette, every now and then, she does a risotto,

but I think for her cooking's in the past

and it's been me who's taken up the mantle.

What do you think? Really nice.

Are you going for thirds? Only for extra tomatoes.

Yvette, I can't tell you what a boost of confidence

this meal is proving to be.

So Yvette and I probably did have a date night back in 1994.

We had fish and chips.

We drove my Renault 5 down the embankment,

listening to Elvis Presley.

Ed might've have been making Yvette's baked chocolate mousse

since she was pregnant, but it's all about getting it right today.

CLAUDIA: I think that sounds delicious.

It's like a rich chocolate custard that's just set,

and I shall be very upset if that custard is overcooked.

Yeah. If it's in the oven too long, it will get a bit tough.

NARRATOR: Journalist Rachel Johnson applies the same rules

to cooking and romance - keep it simple and uncomplicated.

On a particularly warm evening, put a table outside, candles, wine.

We didn't fight about anything so, you know, I consider that a date.

Do you know something? My husband doesn't like chocolate.

CLAUDIA: What are you talking? I know.Get a new one.

NARRATOR: As a working mum, romance isn't a priority for Rachel.

Sometimes life's very busy.

But, you know, you've always got to eat

and especially with greedy boys in the house.

Mum, what you making for lunch?

The all-important first rule of cooking is always make too much,

never make not enough.

Mum, it's delicious.

The secret of almost all cooking is a pound of butter.

Rachel, tell me, what are you making for us?

I'm making a sort of triple chocolate nemesis.

It's a family favourite.

Chocolate nemesis is a flourless cake

containing just four ingredients - eggs, chocolate, sugar and butter.

It's my children's birthday cake.

So you've done it many times, so you're full of confidence.

Thank you so much.

Actor Ruth Madeley is doing her take on a chocolate sponge.

What are you making? Chocolate sundae. Right.

So it's going to be made in the same way as a mug cake.

So I don't use the oven for it, I just shove it in the microwave,

with my own chocolate buttons and chocolate marbled heart.

So you put it in a microwave. Yes.

Why do you do that? Makes it fluffier.

How long does it cook in there for? Two minutes.

Flour, egg, a pinch of salt, chocolate,

a bit of milk and that's that.

Microwave cakes might be quick,

but achieving a perfect bake is far from guaranteed.

When a microwave cake gets cold, it's tough.

And can be quite dry, can't it? On the dry side, yes.

Very easy to overdo it.

Ooh! Bang on.

Actor and writer Shobna Gulati is making a chocolate cake

based on a French recipe,

and she's giving the date night theme a twist.

The French are noted for their romance,

but my love life is completely unsuccessful.

So today's date night dish is my bleeding heart on a plate.

But there's always one man in Shobna's life she loves to cook for.

How are you? I'm all right.

My son is a wonderful young man.

He loves to eat and I love making food for him.

What do you think about it

when I put all this food in your freezer?

I mean, if you cooked like a really yummy dahl,

then that's going to get eaten within seconds.

I make from my heart so that's, you know,

whatever my son receives is me on a plate.

SHE CHUCKLES

And today,

Shobna's hoping the judges will embrace her take on love.

Romance is sweet and sour.

Could it not just be sweet?

Well, it has to be sour too.

To appreciate the sweetness? Yeah.

Love is a little salty.

It's quite poetic, isn't it? It's poetic.

Tom.TOM: Yes, darling? Where would you take me on a date?

Oh, gosh! Now, there's a question for you.

Do you know, I'd like to go to a rugby game with you

because I've never been to one.

But I would take you to a rugby game. Where would you take me?

Oh, I would take you...

..oh...To heaven.

He would take me to hell, this one.

Cooks, you have one hour left to go.

It flies.

RUTH: It really does fly. I'm really glad I didn't do anything more.

Oh, my heart's still going like the clappers, though.

I can't calm it down.

How long's it going in? 40.40?! Yeah.It'll be too done.

It says 40 on the recipe.OK.

Obviously I'll keep an eye on it. What size was the baking tray?

Whatever Mary says.

NARRATOR: While Karim and Ed Byrne are using Mary's recipes

in a bid to impress her...

Two-handed, how about that?

..Ed Balls is on the campaign trail.

It'll be a chocolate mousse with a little chocolate spoon.

Ed's trying to bribe Mary Berry.

I've also got some raspberry, which I've dipped in chocolate.

It's typical politician, if you ask me.

Aren't they beautiful? I want to eat 50.

Always trying to bribe the voters with lollipops, giveaways.

Just watch him, getting her vote.

This is a pregnancy-friendly chocolate mousse.Isn't that clever?

It's a very rich mousse.

I'm not going to try anything incredibly hard...

..to impress Mary Berry like Ed Balls is just trying to do.

This is very easy.

It's a famous Greek proverb, "gnothi seauton",

which means know thyself.

Know your limits.

What am I doing here?

The key to most desserts is consistency

and Ferne's having a wobble over her wobble.

I just hope that my possets set because I keep checking them and...

It'll be lovely and I'm sure you'll enjoy it.

We could be in for a milkshake, could we?

SHE LAUGHS

Yes!

I just want to add that these are being covered in Welsh chocolate.

And if I could, I would've got Welsh bananas.

We just don't have the climate.

Gareth is making, you know, "chnoffee" pie.

So banoffee pie, banana and toffee, with the addition of chocolate.

Those flavours will work together.

It's going to be about consistency, I think. Mm.

It might be a bit sloppy and a bit mushy.

Just be calm.

So Ferne was concerned when I spoke to her as to whether

white chocolate and grapefruit posset would set.

Uh-oh, oh, oh, oh.

The acid of grapefruit,

it's renowned for stopping things set. Mm.

Perfect consistency is also crucial for Rachel's chocolate nemesis.

Right, in.

ANGELA: So I like the fact Rachel has done a nemesis cake,

and to get it absolutely right is really difficult

cos it's not like a cake as much, it's like a soft...

It feels like an undercooked sponge... Right.

..but it's not, it is cooked.

You know, you do have to understand what it should look like

when it comes out of the oven.

RACHEL: That is not right.

It looks like there's much too much butter in there.

It's a disaster.

I'm going to be in the Eliminator.

The word roulade comes from French...

Roll...

..meaning roll.

Roll. Please roll. Come on.

CLAUDIA: I'm not speaking. I'm just holding my breath.

It's all right. It's just sticking to the paper slightly.

It is rolling. It is rolling.

Good. It's not breaking.

I might put it in the fridge for a bit.

Karim. Yeah?

Can you tell your fellow cooks they've got 30 minutes left?

La familia...

..you have 30 minutes left.

My heart has constantly been broken.

I'm going to indicate the heartbreak

with a zigzag of beautiful raspberries.

While the desserts bake or cool,

attention turns to chocolate edible embellishments.

This is my decoration ahead.

At the very end, at the shank of the challenge,

my hands tremble terribly.

I thought, "I'll do that while my hands are still

"and it's done."

The idea is to have a little chocolate spoon on the side,

and I've got a little mould here for spoons.

I'm making my own chocolate buttons

and we're dusting with fairy dust.

This bit could go wrong, I think.

It's my stencil rings.

No!

My rings haven't popped out.

I'm not really light-handed, you see, I'm a bit of a...

Oh, you...

I'm going to leave that a sec.

Mary is spying on me right now.

I mean, as she is a judge she's allowed to watch

but it does make the process slightly more nerve-racking.

Ah!

MARY: I could see Ed doing his piping, his lettering.

They didn't look so good and he's on a second batch.

Hope you spell it correctly.

Cooks, you have five minutes left.

We're on the line now.

Oh, one turned over plum.

After his white chocolate rings failed,

Karim's got a trick up his sleeve.

CLAUDIA: What else are you doing with it?

White chocolate covered oranges.

Oh, it's broken! It's terrible.

Ha! Oh, my God.

I've not worked with chocolate chips before, let alone gold leaf.

WHISPERS: I feel like it's very expensive.

Just trying to make some sort of nice decoration.

ED GROANS

Just... We're just adding to this one.

It's what we call a make do and mend.

KARIM SCREAMS

It doesn't look great, does it?

It's stuck to the thing, it hasn't set, it's not coming off.

Oh, well.

You have one minute left, everybody.

One minute and then you need to be fully plated.

Gosh, the stress!

No!

Cooks, that's it. That is it.

Please step away from your beautiful chocolate puddings.

I thought that was going to be a piece of cake.

I let myself down.

Da-dah! Oh...

The judges are looking for a chocolate dessert

that not only tastes great, but looks spectacular.

There we are.

First up is Ed Balls with his baked chocolate mousse.

ANGELA: Lots of elements here, looks impressive, Ed.

Chocolate mousse is beautifully smooth,

it's not overcooked.

And what fun this little spoon is.

This is what I mean, going the extra mile.

I think it's a lovely presentation.

Every single thing on this plate

does exactly what you wanted it to do.

Thank you.ANGELA: Honestly, I think that mousse is really good.

ED: Thank you very much. Thank you. Thank you. Well done, Ed. Well done.

And Rachel, please, come forward. Rach!

OK, the nemesis, here we come.

You were worried that your nemesis cake didn't work,

but I think it has worked.

I think it's really come out nicely. Thank goodness!

It's definitely death by chocolate.

Look, everything works brilliantly well.

But, yeah, arguably it is all a bit too much together.

Thank you very well. Well done. Thank you.

Well done, Rachel!

So nervous. Oh, my... I can't even look. I can't look.

I can't look.

NARRATOR: Ruth's next with her microwave chocolate sponge sundaes.

That's a surprisingly good sponge done in a cup.

RUTH CHUCKLES

And you've done these little buttons.

ANGELA: I would argue... Mm-hm. ..in the timeframe... Yes.

..it's quite an easy thing you've done.

Yes.You know, because you didn't make the ice cream.

This took - what? - a matter of minutes in the microwave. Yep.

Nice and sweet.

It needs the ice cream, otherwise it would be a bit too rich.

Listen, if you have that at the end of a date, I'd be perfectly happy.

Thanks, guys.

CLAUDIA: Shobna.

ANGELA: Wow, Shobna, that looks impressive, doesn't it?

I decided to call it mon coeur saignant d'amour,

which means my bleeding heart. Oh, my lord.

The sponge is a tad dry

but eat all together, tastes delicious. Well done.

I certainly don't think you'd be alone if you presented this.Yeah.

You'd have some gorgeous, handsome person on the other side.

I think it's decidedly romantic and delicious. Thank you.

I'm not sure it was meant to be as romantic as it looked, actually.

Romance is like the rose, isn't it?

It's got thorns on it and it's also very beautiful.

Shobna, you and I, after this, are going for margaritas

and we're sorting it out.

Tom, please come forward.

Pastry is good.

Full marks for making it so thin.

The fruit makes it nice and sharp.

You've delivered a very refined,

quite elegant looking chocolate dessert.

Thank you. Thank you very much.

Well done, Tom. Good job.

Gareth, please bring up your pie.

Come on. Come on, Gareth. Let's go, Gareth.

I covered the bananas in chocolate,

so when you eat your banana, you're going to go, "Ooh!"

Texture is the word I'm looking for.

It tastes wonderful.

But... Woo! ..it doesn't look so good. I know!

We haven't got a decoration.

We've only got the banoffee pie.

We needed a bit more of a finish. Right.

We did need those two elements.

And I'm sure whoever's the other side of that table

would have thoroughly enjoyed it.

ANGELA: I think you're on the verge of overwhipping your cream,

and I'd say your base should be much thinner.

But thank you.Well done. Thank you! Well done, Gareth. Well done.

It was... I was... Delicious. Oh, man!

Next are the two Mary Berry recipes.

Karim is first, helping the judges fall for his chocolate brownie

and chocolate covered oranges.

I like the flavour combination

of the clementine with the white chocolate.

It hasn't quite got the lift to make the brownie something more special,

but it's still pretty romantic to have a gold-tinted brownie.

Thank you so much. I really appreciate that. Well done.

Thank you. Sick. I'm happy with that. Well done! Yes.

Well done, babe. Get in.

ED: So I did try make decorations with your names in them

and they just melted.

It didn't roll, did it?

But shut your eyes and it's so good.

It's very good, yeah.

Oh, thank you.

It's a lovely light roulade. It tastes delicious.

Your cream's nice.

That is absolutely exceptional.

The hint of alcohol in there with that really light, lovely sponge.

The cream... Superb.

I can't believe how much this means to me!

NARRATOR: Finally, it's Ferne with her ultimate chocolate dish.

I thought this wouldn't set, but it has set. Mm.

This is to die for.

Yes!Yes!

I think you'd struggle to eat all of that.Yes.

White chocolate and grapefruit isn't necessarily a combination

that we come across very often, but it works really, really well.

I'm here to impress my date.

Well, cancel the cab. You did very well.

Well done, Ferne.Thank you. Well done.Thank you. Good job, Ferne!

Good job. Yes!

I'm really happy.

CLAUDIA: You seemed to like them all. Yeah.

Who made your very favourite

ultimate date night chocolate dessert?

Well, first off, commendable, really high standard, guys.

I thought there really was some amazing dishes there.

But my favourite was...

..Edward Balls'.

CHEERING

Well done, Ed. Well done, Ed.

Mary, this was your challenge

and you were impressed, weren't you?

Your romantic desserts were absolutely lovely.

All the way through I enjoyed them. I'm fit to bursting.

But my favourite was...

Ed Balls'.

APPLAUSE

Very, very well done.

And, finally, Chris.

My favourite is...

Ed Byrne.

CHEERING AND APPLAUSE

Well done, Ed. Well done, Ed! Well done, Ed.

That sponge was so sensationally light

and your boozy cream was just delicious. Well done.

Well done, mate. Well done!

ED: Thank you. Thank you very much.

It is officially Ed Day.

Come on, Rachel...

THEY TALK OVER EACH OTHER

Rachel! Come on, Rachel.

Well, we love you anyway. You can have all the love.

Three, two, one.

CHEERING

I'm feeling fantastic.

Now that I have been told that my dish was commendable above others,

it's giving me a desire to win

that I wasn't even aware of was in me before.

Bye, gang. Bye, guys.See you tomorrow. Bye, see you later.

Sleep well!

YVETTE: How'd it go? The best dish of the day.

Brilliant! Your chocolate mousse turned out to be a bit of a hit.

Ah, excellent.

I can't wait to hit the sack and just get ready for tomorrow.

Who knows what's going to be inside the brown paper bag?

Rustle Up day.

Morning. Day two.

And the cooks must create a dish from a surprise ingredient.

Hey, Barbara, you'll never guess what the Rustle Up ingredient was.

Last week it was eggs!

It's time for one lap with the microfibre dusters!

If they do well in the Rustle Up,

they could avoid cooking for survival in the Eliminator.

Morning, guys. Morning. Hello.Hello. Morning.

How are you?

Good morning, favourite.

SHOBNA: I think it's a very exciting Rustle Up today

because everybody had a good crit yesterday,

but that also means nobody's safe.

What can it be today?

I think some kind of vegetable.

Yeah. I've got my fingers crossed for a tin of tuna.

I ain't got a tin of tuna.

You haven't got a tin of tuna in your cupboard? Nah.

Well, now I really hope it's a tin of tuna, then.

ED BALLS: Gareth, what have you got in your cupboard? Spaghetti hoops!

THEY LAUGH

When I was at school... Yeah.

..before rugby matches, we always did this.

Do you feel like we need psyching up... I do. ..for today's Rustle Up?

I do. Like, get us in the zone.

I think that's exactly what you need.

TOM: Oh, how galvanising!

So what we're going to do, bum out. Yeah.

And now we're going to do, we're going to roll our shoulders.

Oh, my God, are we doing a rugby warm-up? Come on, get involved!

We're going to go ready, ready, now!

One, two, three, four, five, six, seven, eight, nine, ten!

Wah! Yeah!

Woo!

I'm exhausted, I need a sit down.

CLAUDIA: Hello. Hello. Oh, morning. Good morning.

There's the brown paper bag.

How are you all? Morning. All right. Good, how are you?

Yesterday went brilliantly.

So congratulations to you all.

Of course, somebody will leave at the end of today

and all you want to do is avoid the Eliminator.

Chris, what have you got?

Oh, what's that? Oh, my goodness. Today's Rustle Up is...

..some leftover ham from your Sunday roast. Oh, what?!

I remember when I was a kid growing up,

the Sunday roast meat used to go a long way into the week

and would be made into lots of different things

Monday, Tuesday, Wednesday.

And I think utilising leftovers

and not wasting food is incredibly important.

Whatever you make, ham has to be the star.

And I wish you the very best of luck.You have one hour.

Good luck. Your time starts now.

Good luck, you lot. Good luck. Lot of love. Good luck.

Lot of love, lot of love.

NARRATOR: The cooks must put together a dish

using their initiative and a limited selection of ingredients

in just an hour.

We've got Welsh leeks.

Oh, my goodness.

This is my worst nightmare.

Goodness' sake. This isn't what I want.

I'm stressed out.

It's salty, it's an interesting ingredient.

For yesterday's Ultimate, they could practise.

Today they can't,

so a clear strategy from the outset is key.

Well, very stingy ingredients.

If you'd have just given me a mushroom...

I'm going to go for pasta. Where's the pasta?

There's only lasagne sheets, though. I know.

It's still pasta, innit?

Can you cut lasagne sheets into pasta?

Argh! It doesn't work.

Ham, egg and chips, that's what I'm hoping for.

You are not hoping for that.

If it's ham, egg and chips, it's not getting any brownie points from you

because it shows absolutely no skill whatsoever.Right.

But I have a nice full belly.

I think I'm going to make ham, egg and chips,

because that is my dad's favourite.

Yesterday, Ruth's microwave cake was criticised for being too easy.

Today, the judges will be looking for something more ambitious.

My dad's a very simple man.

If you fed him ham, egg and chips in a restaurant,

he'd be the happiest.

So I think I've got to do a bit of a nod to my dad today.

He never heats the ham up.

Leave it cold and have the hot egg on top.

Perfect.

Rachel is confidently going for something she is very familiar with.

Rachel, you are very organised.

It was when I saw the parsley, I knew what I had to do,

because ham and parsley sauce is one of my favourite things.

So I'm doing a ham and parsley sauce pie.

Oh, how delicious.

The puff pastry in the larder has inspired a number of cooks.

Going to make a lovely ham and leek pie,

with the flaky pastry pie topping.

My biggest concern is if the pie doesn't cook,

then, erm, I'll be in the Eliminator.

Ed Balls is also using puff pastry.

After the success of yesterday's ultimate chocolate dessert,

he has a lot to live up to.

CLAUDIA: Do you feel completely buoyant

having been picked by two judges?

It was great. However, I'm guarding against complacency.

Good. Because everybody was so good. What are you making? A flan?

So it's going to be a flan,

a leek and ham, parsley, onions, Gruyere cheese,

cream...I mean, oh! ..the whole lot.Delicious. Bing, bang, bong.

It's puff pastry, which is fine,

but given the choice I would've gone for shortcrust,

but it's what it is.

I'm going to go for a classic quiche Lorraine.

NARRATOR: Tom, on the other hand, isn't making any compromises.

So you had premade pastry, but you've gone for your own.

But it was puff. I wanted shortcrust. Well done.

Extra points.

Oh, crumbs.

I mean, there's a lot, so...

one, two, three,

four, five...

There's five of them all doing pastry of some description,

and I think Tom is the only one that's made his own pastry.

And, I mean, very brave to make the pastry and the filling as well.

I don't think he's going to be finished on time.

I think that what I've gone for is ambitious in the time.

Ed, how's it going?

I'm going to try and make a pie. OK, nice.

I've never made one before. Right, fine. How hard can it be?

Unlike the more experienced pie makers,

Ed has chosen to fully encase his pie with a pastry base.

What is going to be in your pie?

Well, obviously, the ham and cheesy sauce over the top of it,

and spinach and onions and leeks in there as well. Nice. Perfect.

I'm using the puff pastry that was in the fridge,

not like fancy pants over there making his own pastry.

Oh, I've just floured my hair.

What a twit!

I got a lovely life back home,

one I really enjoy with no stress in it and no worry,

and I'm putting myself through this.

Gareth is also making a pie without pastry.

I'm going to do a ham and leek pie

but with potatoes on the top, breadcrumbs and cheese.

I'm kind of making something that I haven't done before,

just based on hopefully a flavour of ingredients

that I remember having a pie,

in a pie when I ordered one from the chip shop.

I've got a vision... Oh, OK.

..it's just putting that vision onto the plate.

Karim is getting inventive.

There's a dish that I cook at home,

so I want to try and kind of mix that into it,

prawn and chorizo pasta, which is great. Oh, OK.

But he's lacking key ingredients.

But I don't have prawn or chorizo. No, so ham.

It's with the same base, though. Yeah, OK.

I've ripped up lasagne sheets - is that just pasta?

That is exactly pasta, yes. I'm vibes, then.

Listen, this is your dish. You do whatever you want. I will.

Is there any white wine?

Ferne isn't feeling the love for ham.

Hey, Ferne, you OK? I am stressed.

Why, what's up?

Because ham just reminds me of, like, my nan... Yeah.

..and all of the, like, East End bubble and squeak,

ham, egg and chips.

That's not my style of cooking... OK. ..so I'd want to avoid that.

Shall I do a ham and pea soup...

Yeah. ..or a ham and pea risotto?

What do you want to do?

I would normally do risotto... So do the risotto, then. Yeah.

And make sure the ham is the key element. Ham's got to sing.

I don't know how I'm going to make it sing, basically, but...

..what could go wrong?

Cooks, you have had 20 minutes.

No way.You've had 20 minutes.

Peel, Karim, peel.

What's Karim doing? I don't know what he's doing.

Oh, well, this is the Rustle Up and he is literally,

you know, he's invented it.

Actually, loads of Italian grandmothers,

when they roll out that pasta and they cut their shapes,

they have all the trimmings and they call that maltagliati.

So effectively he's doing a maltagliati.

He doesn't realise it.

I think to actually break it up, it's rather clever.

It's the Rustle Up, innit? It's not easy, it's not supposed to be easy.

Two slices of pineapple, egg on the other side.

Couldn't go wrong, eh?

The success of Ruth's Rustle Up relies on perfectly cooked chips.

I make them in the oven, so I don't have a deep fat fryer or anything,

and they're healthier if you oven cook 'em.

But I do cook them in butter, because it crisps them up nicely

and it gives them a really nice flavour.

They do love their salt, I'm learning, the judges,

so they're having a lot of it.

Leftover piece of ham is already cooked.

It's quite salty already,

so they need to taste it before they start seasoning it again.

They can't just season it like they would ordinarily

because so much of that flavour is going to come from the ham,

so much of that salt.

It'll sort them out, won't it?

Because they're not very good at seasoning. No.

A bit of extra seasoning and then we're happy.

Put some more pepper in you.

Cooks, you are halfway.

I think a lot of them doing pastry,

they've got to have got them in the oven by now.

I'm putting in this flan extravaganza.

For a perfect flan, the cooking temperature is crucial.

Too high and the egg mixture could curdle.

It's going to go in at 170,

cos I think the oven's slightly hotter than that.

Ed Balls, his quiche is in the oven. Yeah.

Ed, what are you doing, babe?

I'm putting a sauce that's too runny in a pie with too thin a base.

But you were Chris Bavin's favourite yesterday.

And I feel a seething resentment from my fellow chefs because of it.

No, you don't. I'm seething.

Yeah, I can feel the seething.

Can you feel it? I'm actually cooking this pie

with the heat of Shobna's resentment.

With their pies now in the oven, all they can do is wait.

I'm just having a clean. A clean kitchen is a happy kitchen.

At home, I cannot work when it's dirty.

I have a little trio of activities - cook, clean, tipple.

I'd be tipple, tipple, cook.

HE LAUGHS

It's actually not going to make it go any faster

if you look at it, though.

Toying with the idea of doing something else while I'm waiting,

but I know I'll just look back and the pie will be burnt to a crisp.

But Rachel is yet to get her pie in the oven.

I think that I was ambitious about how much filling I had,

so I'm going to do three individuals.

Just need to get it in at this point.Yeah, get it in.

I mean, it's not elegant.

No, but nobody wants an elegant pie.

I think her decision to change to three rather than one

cost her ten minutes of time.

You need to get them in, Rachel, that pastry's got to cook.

17 minutes left.

The pressure is on to deliver perfect dishes.

Not done yet.

With risotto rice, there's fine line between turning it into rice pudding

and it being undercooked.

A risotto isn't a dead easy thing to do. Mm.

It's got to be beautifully moist and it's got to be full of flavour.

Lovely and smooth and creamy.

This, I'm not proud of.

The ham has got me stressed.

Turn them over.

Looking nice and fluffy, which is what we like.

Home-made chunky chips - can't go wrong.

Cooks, you have ten minutes left.

I'm now grilling my pies.

You all right, Rachel? I grilled them.Good girl.

It's like it's brown and nice.

Have you got a pastry base on it as well? No, just a pastry topper.

So you've made a cheating pie. Yeah, a cheating pie. A liar's pie.

I wanted to use all the ham.

You have five minutes left. KARIM: Oh, my God.

Five more minutes, five more minutes. Oh, golly.

In the nick of time, Tom whips out his quiche Lorraine.

Oh!

Oh, no, I've just squashed it.

Oh, I don't believe it.

Oh, my goodness, I couldn't be sadder about that.

We're there, we're there, we're there.

Put a bit of starch water, that is the secret ingredient.

Never mind a secret ingredient,

it's the main ingredient in his pasta dish

Karim needs to worry about.

CLAUDIA: Where's the pasta?

It's here, drying off, but it's cooked nicely.

I'm just going to fold it all through, grated cheese,

bit of garlic bread.

What is that block of pasta?

Perfect. Dad, this one's for you, just as you like it.

Oh, I could cry at about that.

When are you adding the ham? When you adding your ham, babe?

At lastminute.com, now.

Good.

Shall we take them out? Can you count down ten, Claudia?

Ten, nine...

GARETH: Eight...eight... Thank you, Gareth.

BOTH: Seven, six, five...

Four, three, two, one.

Please step away from your benches.

Rustle Up has finished. Yo!

NARRATOR: The cooks had just one hour to bring home the bacon

and rustle up a dish with ham as the star ingredient.

We're pretty hungry here, aren't we?

CLAUDIA: Shobna, up you come.

NARRATOR: Four our celebs made dishes using puff pastry.

I have made you a ham, leek, Gruyere cheese,

crusty topper, really, because there's no bottom to it.

I think your pastry's excellent.

I would argue it's overseasoned. Mine's quite salty. Yep.

I think with the ham, it's a cured meat,

so it's got its natural salt.

Loads of flavour from everywhere.

That mustard through it, I think is delicious.

You've done really well.

It's just a fraction too much salt. Salt.

My first ever pie.

It's, er, cheese, leek, onion and obviously ham.

I love pastry thin, a good filling.

The sad thing is that underneath, that is raw.

Oh, dear. It is slightly undercooked on the bottom,

but the flavour is far beyond what you would hope for.

Yes!Well done, Ed. Well done.

TOM: Gene Kelly's back from the dead!

Next, it's Rachel.

A pie each.

Wow.

RACHEL: I've made a ham and parsley pie,

with some leeks inside and Gruyere.

I think your pastry is just a bit too thick

and not cooked quite enough, but your filling's delicious.

I like your filling. Thank you.

Nice work, Rachel.

Pastry was a fail.

I mean, but it's tough to do.

Now for Ed Balls and his puff pastry flan.

It's a ham and leek flan, with parsley and Gruyere cheese.

Lovely family size, looks good, but it has curdled

and the pastry isn't quite done.

ANGELA: There's a lot of egg there, a lot of cream.

More ham, a little less of the egg mixture.

But flavour-wise, seasoning, you've got it right, Ed.

Well done. ED: Thank you, thank you. ANGELA: Thank you, Ed. Well done.

TOM: I have to confess something.

That garnish is masking a leakage.

Tom took a risk and made his own shortcrust pastry.

The pastry needed longer.

It's not quite cooked.

I certainly wouldn't dare disagree with Mary,

but flavour-wise it's absolutely delicious.

Coming home to that after a hard day at work,

I think you'd be nothing short of delighted. Well done.

Well, you'd be very welcome.

We're back on date night!

THEY LAUGH

Gareth, your turn.

NARRATOR: Gareth's created yet another original dish,

a ham and leek pie with a potato crust.

Well, I've never had anything like this before.

It's your invention, and it's jolly good.

Oh...! Wait a moment, I haven't finished.

OK, sorry.

Erm, the potatoes are just done.

The cream is a little bit runny.

ANGELA: I think there's elements that all need work.

I've got a taste of just raw onion in my mouth.

You should have probably two-thirds ham and a third veg,

you know, or at least half and half.

GARETH: All right.

Karim, please come up.

Let's do it. Come on, Karim.

Karim and Ferne have put an Italian twist on their ham dishes.

I've made a creamy tomato, ham and spinach pasta.

That really hasn't worked for me very well.

Flavour-wise, it's fine, but it is just a bit too dry.

We've got quite big chunks of ham and quite big chunks of pasta.

It doesn't just sort of amalgamate together as one dish.

Thank you. Appreciate it.

FERNE: I have made a ham and pea risotto.

That's a bit of all right.

I think that's a great Rustle Up. Well done, girl!

Perfectly cooked. Ham's certainly singing.

It's light, it's beautifully seasoned.

You've added the ham at the right time, the peas at the right time.

Yeah. Well done. Well done. Yeah!

I'm so happy. Thank you so much.

Hi, guys.

And finally, opting for a British classic is Ruth.

This is my dad's favourite. Mm! Ham, egg and my own chips.

I think the chips are first-rate.

I think they're higgledy-piggledy chips and they taste delicious.

Yes! But we're just looking for skill as well,

so we haven't seen much cooking. To come home to this as a dinner,

you couldn't fault it, but it is a cooking competition.

So, maybe we could have made some sort of sweet, sort of chutney,

salsa-type thing just to show a little element of something.

I completely get it. Thank you so much! Well done.

Two extraordinary rounds.

You've made it genuinely impossible, I think, to decide who will take

part in the Eliminator.

NARRATOR: Based on yesterday's Ultimate and today's Rustle Up,

the judges must now decide which celebrities will cook again to stay

in the competition. They haven't made this easy for us, have they?

It's so hard, like, to even think who's going to be in the Eliminator

cos everyone done so well.

I think I'm definitely eligible.

It's a real discussion because we disagreed on a few things,

you know? Like Gareth's dish.

You loved it. Yeah. And it was great,

you know, his chocolate dish, but it didn't hit your brief, Mary.

Date night, you'd arrive at the table and think,

"That's a bit of a mess," and today, it just wasn't quite right.

Whoever is going to be in the Eliminator, it's going to be based

on one tiny little thing.

Ed did make a few mistakes today.

A bit too much of the cream, if you like, in the egg and not enough ham.

Mary and I both thought his chocolate pudding

yesterday was just fantastic.

He had a very good day yesterday. Yeah.

What do you think of Karim?

It was a good brownie, but today, his Rustle Up didn't come together

as one cohesive dish.

A smashing idea, but the pasta was almost raw.

Yeah, he's too inconsistent.

Do you feel like you're going to have to do it again?

A million percent.

What about Ruth's now?

Because her sponge yesterday, it turned out really nicely.

It was light, it was flavoursome, full of chocolate.

I suppose the only thing there, yesterday and today,

is she has played it safe.

It was just too simple, too easy.

She's got to up her game to stay in the competition. If they're looking

for a little bit more flair in cooking... In life I have plenty

of flair, but in cooking, maybe not.

Tom. It wasn't the best dish, but honestly, flavour-wise, he gets

it and he really pushes himself.

There is justification, I think, for asking him to cook again.

I would argue against that because I think he has pushed himself,

because then, if he goes in, I think then maybe Rachel should go in.

NARRATOR: As this is Angela's round, the celebs cooking again

will need to follow a recipe set by the Michelin-starred chef.

CLAUDIA: Hello. Hello.

Well done on two brilliant rounds. You know what this bit is.

It's the Eliminator.

This is judged blind, so the judges will have no idea who's made what.

Angela, who is going to cook again?

So, the first cook that I and my fellow judges

would like to see cook again...

is you, Karim. The second cook...

is you, Ruth. OK.

Stop playing it safe, miss.

And our third cook going into the Eliminator is...

..is you, Gareth. OK?

Yeah. So, guys, what I would like you all to cook for me

is three mushroom vol-au-vents.

Perfectly cooked puff pastry with the sauteed

mushrooms flowing out of that vol-au-vent.

Angela, I'm afraid you're going to go upstairs.

Good luck, guys.

Good luck, Ruth. Thank you, darling.

OK, Ruth, Karim and Gareth, you have 35 minutes.

Your time starts now.

NARRATOR: The three cooks have been given the same ingredients and

Angela's recipe to follow.

Cutters.

I don't know what a vol-au-vent is.

Their survival in the competition depends

on cooking their mushroom vol-au-vents to perfection.

Never made vol-au-vents before until now.

I think it shows technique.

Hm...

I want you guys to eat today beautifully hot vol-au-vents

with this lovely sauce, that the sauce soaks into the pastry.

That's what we want.

I don't think I know how to eat a vol-au-vent successfully,

let alone make one.

Oops! I've literally never done anything like this.

I've never even used a rolling pin.

To achieve a vol-au-vent with the perfect rise, the pastry must be

rolled to the correct thickness.

It's got to be four to five centimetres.

They all start with the same pastry. Yeah. So they can't blame

anybody but themselves.

I mistook centimetres for millimetres.OK, babe.

So I had to take it back and reroll it, and I don't know if that takes

some of the life out of it. I don't know.

It's good that you've worked that out. Yeah, exactly.

So stamp out six rounds.

"Stamp the centres out of three of these rounds."

Four, five, six. Done.

We make them cut a circle out, then another circle that goes on top.

Oh, stop sticking!

Guys, this is not fun at all.

Who in their right mind would make a vol-au-vent from scratch?

Let's have it, right?

"Prick the exposed centre with a fork."Gareth, you're smashing it.

I'm not here to be annoying, I'm just here to support you. I know.

Pop that in. Thank you.

HE BLUSTERS

I think where they will go wrong is the mushrooms. They've got

to sweat them off correctly cos mushrooms, we know, are watery.

Just says, "Roughly chop the mushroom."

Cooks, 15 minutes has gone.

Oh, it's all very tense.

Why is he still chopping mushrooms?

He hasn't got time. Gareth. Gareth, you need to move on.

Just use the mushrooms you've got. Yeah.

You know what? I'm thinking I could go a bit more cheese.

What would Stephen say?

Chuck it all in.

It's not a cheese mushroom sauce we want.

You know... Just a little. ..it's a very delicate flavour.

I don't want to go too much.

I think I might trust my instinct.

I need a holiday, you know, after this.

What's it look like?

Quite runny.Three and a half minutes.

Karim's are out. The pastry looks good.

Well done.

I wish they all were like that. Why does that one look like that, then?

If I drop them, then it's game over.

Don't you fall. Don't you fall.

Cooks, you have two minutes.

RUTH GASPS

They will never know.

Which one needs a bit more?

Stress. I'm so glad I didn't do that.

Ruth's looks just a little runny. It's cascading too much, I think.

You have 30 seconds.

You know what? Not too shabby. I'll buy that.

OK, cooks, that's it. Time is up.

Please take it up to the judging table

and choose a napkin colour of your choice.

It looks like one. Hopefully it tastes like one.

Well done, guys.

In the middle, please.

The celebs have done all they can.

Well done. Thank you.

NARRATOR: It's now time for the judges to taste the vol-au-vents.

How are you feeling, Gareth?

Oh, mine was flat.

Look at me. I'm rubbing my head, I'm rubbing my head. I'm stressed.

Gosh, those have risen beautifully, haven't they? Yeah.

Nice seasoning, this one. Very good seasoning, I think.

Packed with mushrooms. Mm.

Pink. I mean, that's more sauce coming out than you would've liked.

Yeah. Still, quite a nice, even rise though.

The sauce isn't as reduced. Yeah.

A bit too much, you know?

Blue one's slightly

less uniform, isn't it?

Pastry's just not risen as well.

Great, even colour all the way round.

But the sauce is not so tasty.

Do you know what? To be fair, that's nine very good vol-au-vents.

They've all got faults and they've all got good parts to them.

I know, for me, which I think is the weakest one.

Ruth, Gareth, Karim, please come forward.

RUTH GROANS

Oh, my God. They're coming up.

It is up to Mary to announce who is leaving.

Mary.

Do you know, you all finished on time,

you all followed the recipe

and we've really enjoyed these vol-au-vents.

The weakest dish for us was...

..the blue one. Oh, stop it. Gareth!

I'm cool. Oh, no.

But I swear to you, I have had a blast.

Oh! Genuine. Like, a genuine laugh.

We're going to miss you!

Thank you. Thank you.

I am unbelievably proud of myself.

Well done.

Well done. Oh, God, yeah.

Oh, I want you to do it on your own. You do it on your own. I will.

I'll do it on my own for you. Go on, then.

Yes! Oh!

Love you! I suppose the only downside to this is my husband's

waistline is going to be a lot bigger after this, because I'm

going to really push myself

and make much better, nicer, tastier food and a lot more of it.

Yeah. Oh, oh, oh, oh!Next time...

Oppa Gangnam style! Whoa!

..breakfast is too hot to handle.

Can anyone smell that burning?

Ay, ay, ay!

And I burnt the first one.

And an apple Rustle Up sees one celeb crumble.

SHE SOBS

Are you being serious?

Breathe, count to ten and carry on.