Original subtitles

Can anyone smell that burning? Oh, my God. Oh, you're on fire.

In the heat of the kitchen...

Gangnam style.

..ten celebrities will battle it out...

That is rank. Pakora's not worked.

A 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.

..some will fall...

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.

..and out of the chaos of the kitchen...

Get it!

Oh, man. How is this possible?

Order, order.

..one will emerge...

Surprise! Oh!

Ta-da! Ooh, bang on.

..as the first ever...

I might have just pulled this out the bag.

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

..Celebrity Best Home Cook.

ALARM RINGS

Morning.

There are eight celebrities remaining and their morning routine

is under way.

Let's make the synapses pop

and do the quotidian crossword.

I'm going to have a coffee,

and with my coffee I'm going to make a side dish

that I call, uh, toast.

Would you recommend this as a good breakfast dish?

Yes. I think toast is an excellent breakfast dish.

It's a new day, ladies.

It's a new day. New dawn. Less people.

Now two cooks have gone home,

there's a bit more pressure on us all, really.

My aim for the week is not to go home.

It's starting to feel a bit more like a competition.

Like, now we're losing people.

The pressure is definitely on.

Last week, Gareth left unexpectedly.

We've got, like, a big Welshman-shaped hole

in our kitchen. I know.

Anyone could go.

I actually have a lucky mascot.

This is the lucky scarf.

Now, I'm from Bolton, so you have to support your local team.

Oh, it's very becoming.

Royal blue is your colour.

And as people are Eliminated, it gets to feel

more and more like an Agatha Christie novel or a horror film.

You know, it's just a question of

somebody else is going next.

Who's it going to be?

You're the two that my children are

most excited about me being in here with. My kids are big Strictly fans.

I may have done well, but I was

nothing on his Gangnam Style - that is for sure.

Would you give me a little bit of that? Yeah.

# Oh, oh, oh, oh

# Oppan Gangnam Style

# Oh, oh, oh, oh, oh. #

I've been waiting for this, Ed.

How did you not win? Week ten.

Hello, everybody.

Good morning. Hello.

I missed you all. How are you?

You missed us? Really good.

I've got to ask our Eliminator specialists - have you shared

your experiences with the group?

Do you now think it's fine to be in the Eliminator?

It's not a pleasant experience, but we felt a lot more relaxed

this time, knowing what to expect.

I would love a week off. I'm not going to lie.

Hello, judges. Hello.

You look bright this morning.Look at that beautiful yellow creature.

OK, a whole new week.

Mary, this is your challenge.

Please do a roly-poly down the stairs

and meet me in the tasting room.

Right. I'm on my way.Good girl.

Good girl.

Cooks, come and gather round -

but keeping your distance.

Mary, what would you like

our lovely cooks to make? Well, it's all about

having people round for breakfast.

You've got to do the ultimate breakfast, but you've got to show

off a bit and it's got to have a condiment on the side -

and I don't mean pepper and salt and brown sauce, OK?

Enormous luck, cooks. You've got an hour. Off you go.

Good luck, you guys.

Love yous.

You can see everything that I'm doing now.

I feel very exposed.

I'm shaking.Is an hour enough?

Remember they've practised at home...Yeah, that's true.

..so they should get it done in an hour with what they've chosen.

If not, they're in trouble.

I've given myself a bonus 45 seconds,

but never mind.

I like making breakfast.

And actually - it's not as easy as everyone thinks

because you're juggling so many things.Timings.

Can I say the C word?

Not to me again.

Condiment.

Is that just to up their skills?

I think we want to see skill and technique.

That's very important.

The sauce has got to complement whatever they're making

for their main course.

Let's do this thing.

The cooks are vying to be a judges' favourite at the end

of this round, as it'll help them avoid having to cook for survival

in tomorrow's Eliminator.

I'm hoping to impress Mary today.

You'd tell me if the bandanna wasn't working, wouldn't you?

It's a solid no.

I don't want to get the hair in the food.

I've got quite a lot going on here, so I thought I would up my game

a bit today.

Chopping mushrooms in fantastic boots.

Yes.You're winning on footwear.

Yes. It's only an hour, so I feel like I can get away with the heels.

Ferne's making spinach crepes with a mushroom filling.

Her condiment has a taste of the Middle East

and is a chermoula yogurt dressing.

It's like a mixed spice paste,

and then I'm just going to stir it into yoghurt.

The only thing is I just need to get my...Yeah.

..flipping technique going.

That looked very professional.

Tell me about mornings in your house.

Little Sunday, "Mummy, mummy."

Yeah. They're not relaxed.

It's very rushed. Out the front door.

Yeah, yeah, of course. But I love breakfast.

I never get the time to have it.

Breakfast time is also busy for the Balls.

On normal days, breakfast is slightly wild and everybody

does their own thing, but this is...

I kind of think of this as being like a New Year's Day morning.

Ed is making quesadillas with scrambled egg and bacon

and a cheffy reduction of pinto bean sauce.

Done a lot of these kind of quesadillas over the years.

It's a family favourite.

You're doing a lot. I'm doing lots of different little things.

They're all quite simple, but there's quite a lot of them.

But I like it because it's substantial.

If you're going round to somebody's house for breakfast,

you want more than toast.

It's going to be more than toast.Lovely.

Right now, I'm preparing a smoked chipotle sauce.

The Eds have more than their name in common today.

There's going to be something of a Mexican standoff.

I am making a build-your-own breakfast burrito bar, making some

tortillas, chipotle sauce, eggs and chorizo scrambled -

and you basically just put it all together.

That way if it doesn't taste good, it's your fault.

Ed is making a tequila guacamole.

Perk you up in the morning?Do you know what I mean? Ring a ding ding.

Tequila is not generally considered a breakfast flavour.

No! But aside from anything else, I feel it complements

the hand sanitizer everybody's using very well.

Karim is also borrowing flavours from Mexico for his breakfast dish.

I've got a bit of a Mexican twist - smashed avo, a bit of guac...

Yeah. ..fried egg, smoked salmon.

I'm making some home-made soda bread.Oh, wow.

Done that before? No, no.What?

You must love the Eliminator.

Can you tell me about mornings in Karim world?

Yeah, mornings are good. I sleep in. So, you sleep in till when?

This is because you're a baby.

Yeah, like, if it's a day off I sleep till, like, midday, one.

Stop it! I swear.

People go, oh, I'm wasting the day.

No, but that's what I choose to do. I get it. That's not a waste

of a day. It's what I want to do.

It's what you want to do. So, it's, you know...

Mix the wet and dry ingredients together

to make a soft dough. Is it soft? Is that soft?

That doesn't look very appetising right now, does it?

It looks like a cowpat.

Oh, my God - if it looks like poo at the end, I'm going to be mortified.

Karim isn't alone making breakfast soda bread.

Morning, Rachel. How are you? I'm fine.

Oh, I love this saucepan.

I know. I'm just going to get the kedgeree in there. Oh, right.

There you go. You're making kedgeree. That doesn't look

like kedgeree. What's that?

No, this is my Irish soda bread.

And there's soda bread on the side because...?

Yeah, soda bread, bread and butter because you always need a bit

of that to go with your coffee.

OK. Oh, yes, and I'm making a mango chutney. I was going to say -

that's your accompaniment with the mango chutney. Yes. OK.

You sound like you've done it before.

I have. It's something I have made quite a few times before.

The dish I'm cooking is similar, but different to Rachel's.

You know like you go home and you think tomato soup?

I go home and think kitchari because it's just warming, comforting -

like a bit of munch in your tummy.

Bit of love munch for your stomach.

Kitchari dates back hundreds of years.

It traditionally contains lentils and is the Indian dish

that inspired anglicised kedgeree.

Is this a family recipe? Where did you get it?

No, it's a combination of my mum,

my grandma, me

and the taste that my son loves.

Oh, does he?

Yeah, he loves fish.

He loves lentils.

He loves rice.

Are you putting tomatoes in it? Yeah.

Are you? Yeah.

I have not had this dish before. No.

And what condiment are you making?

Mango chutney? Mango chutney.

Clever girl.

Come on, bread.

Bread in - boom!

I am making Italian flatbreads

with Parmesan and pancetta scrambled egg.

I'm very excited about this one.

At the weekend, Sunday brunch

is really a nice thing to do -

and we have breakfast bruschettas

in this beautiful Italian cafe restaurant that we go to.

After being in both Eliminators so far,

Ruth is on a mission to especially impress the judges today.

I'm literally making all of this from scratch. The only thing

I've not done is lay my own eggs and grow my own tomatoes.

Meanwhile, Tom's opted to take a short cut.

Is this actually croissant dough...?

Croissant dough, yeah. Do you make croissants generally?

I do, yes. From scratch?

No, no, because the thing is... That's fine. ...because I like to be

experimental with the finish. Sure.

Tom is making a variety of filled pastries, including different

flavoured croissants and poached pear and custard Danish.

It's actually a breakfast that I dream of having with a paramour.

My fantasy is on a Sunday we do a quick crossword,

we drain a cafetiere... Yeah.

..we have fresh croissants on a balcony somewhere.

What's the condiment, then?

It's a cinnamon butter which I make. Cinnamon butter.

So, two of my croissants will be plain... OK.

..and they're dippable.

Of course they are, Tom,

of course they are.

That isn't good.

I like this round, Mary.

This is very nice, this one.

You've certainly got them thinking.

I think if you'd have set this challenge ten years ago

we'd have had... Fry-ups. We would, wouldn't it?

Eight different variations of bacon and egg, but now we've got,

you know... But you'd like that with chips, wouldn't you?

I'd be delighted with that.

We've got a bit of Mexican flavour, you know, with the two Eds.

It's all going fine.

Oh, come on, you uncooperative...

..piece of sausage.

That's no way to talk to your sausage, Ed.

Everything savoury, no sweetness -

I love all this. Apart from Tom.

He started off with a dough that he's bought.

I mean, I'm sure it will taste delicious because he's a good cook,

but I don't think - compared to what some of them have done -

he's filled his time well, for me.

Cooks, you have had 15 minutes.

Oh, it's quite a long time we've had.

I don't like these.

They are not for me.

The key ingredient in Ferne's spinach crepes are wild mushrooms.

They're rank.

No, I don't like them.

No, no, no.

Cor.

They are wild mushrooms.

Oh, God, and now I'm stressing - is that going to be enough?

Shall I do more?

This is one of my favourite

things that we eat for breakfast.

To go with her pancetta and scrambled egg flatbreads,

Ruth's condiment is a home-made ketchup with a tomato puree base.

Hi, matey. Hello, darling.

How are we? Fabulous. How are you?

I'm grand, thank you.

Have you been enjoying the Eliminators?

Pfft, mate, smashing them.

It's terrifying. I never want to be

in another one for as long as I live - honestly.

Do you think this breakfast might see you avoiding one?

It better had do.

I can't take any more. My nerves can't take...

I've aged about ten years.

What are you doing?

I am making, ooh, flatbread.

Yeah? And my own home-made tomato ketchup -

which we're in the process of making.

So, tomato puree.

Yeah. You're going to cook that off? No.

Good luck. Thank you.

Never stops yapping.

Ruth - has she made her own flatbread? Yeah, she has, yeah.

That's brilliant. This is fantastic.

She's pushing herself a bit more. Yeah.

The main question mark is about her condiment.

She's making her own ketchup.

So, fresh tomatoes?

No, so, tomato puree,

but she's not cooking it out.

I mean, that's a bit of a worry because I never in my life ever use

tomato puree without cooking it out.

Hello.Tom? Yes.

I need to ask you a favour. Yes.

I need you to shout that they've had half an hour -

they're halfway.

We are but grains of sand in an egg timer

and our chronology is ever depreciating.

You're halfway!

..is another way.

Breakfast is meant to be leisurely. This ain't leisurely.

At just one hour long,

breakfast is the shortest Ultimate challenge yet -

and for Shobna's kitchari and Rachel's kedgeree, it's a race

against the clock.

The most difficult part of this dish, trying to make it...

..ready on time.

What's going on in here?

Wait a minute. What's going on in there?Yeah.

I'm going to poach the fish.

OK, lovely. Are you worried about time?

Yes, of course.

Do you see how many things I've got going on?I can really see.

You're focused.

You know, Rachel, I think the first couple of rounds

she'd be finished ten minutes early, so this one she's under pressure.

She's making mango chutney as well

and this lovely soda bread.

I hope Rachel gets the eggs right.

That was my mistake.

I didn't press start on the egg timer,

so I don't know how done the eggs are. Damn.

Oh, that's bad.

Hello, darling boy.

That was the most eloquent time check I think I've ever heard.

I have a penchant for a polysyllable

and also a dark-haired man.

After using ready-made pastry for his collection of croissants,

Tom's making the most of the time saved to make an edible crossword.

Every day in the morning, I like to do a crossword puzzle,

so it was something I just had to include in my Ultimate Breakfast

because for me it wouldn't be complete without it.

Oh, my goodness.

Tom is making an edible crossword.

How's it going?

Oh, Mary, it's not as pretty as it has been.

Oh.

Hoping his soda bread will rise to the occasion is Karim.

Look at that.

Are you pleased?

I'm really pleased.

How do you know whether it's done or not?

Is it the same with baking?

I'm asking you.

I don't know.

Lift it up, tap on the bottom

and it should sound hollow.

Just getting private lessons from Mary Berry.

No biggie.

The cooks must serve a condiment and Ed Byrne

is giving his guacamole a bit of a kick.

I'm just going to add a little bit of tequila.

That's about right, I think.

Mary, will you tell them

they've got ten minutes left for me?

Right.

You've got ten minutes left.

Just ten minutes, so get going.

That was very powerful.

I liked it. You should do all the time calls.

SIGHING

I feel stressed out.

I don't want to be in the Eliminator again.

Um...

The heat of the pan will give it longer.

I am making my own tortillas.

I think this sauce is good enough now to go

in its serving bowl.

If you're at home and you mess it up, you start again.

That's not so much of an option here.

Shop-bought tortillas, though. Yeah, I know.

Compared to Ed Byrne, he could have made them.

Can anyone smell that burning? Something's burning.

Ai-ai-ai!

Burnt the first one.

Should have kept an eye on that.

You know what? We're going to do this in time.

Quesadillas will be out in one minute.

How long have we got?

Cooks, you've got five minutes left. Five minutes.

Oh, my God.

One done.

And it's worked. You've smashed it, Shobna.

I was hoping for that.

We had an egg disaster.

My eggs weren't ready,

so I've only got one

that's remotely presentable.

Oh...

Guac has to go in a bowl.

There.

Run, run, run.

That's my chutters.

I'm happy with those. Look, it's come out fine.

I'm a bit tight.

Cooks, you have one minute... No! ..left. Let's get the eggs in ASAP.

I'm going for this bean reduction pouring sauce.

Cooks, that is it. No, no, no, no, no. It can't be.

That is it. It can't be.

I'm literally just moving everything to the end.

Stand away from your benches.

Oh, God.

Karim. Yeah, urgh!Come on, mate.

Karim, finish up.

Come on.

I'm done. OK.

It's very sad about my crossword.

There's no point in even pretending.

Heigh-ho. Heigh-ho.

The cooks were given one hour to make their Ultimate Breakfast.

Ed, up you come. Go, Ed. Go on, Ballsy.

First, it's Ed Balls with his Mexican-influenced breakfast.

It's a very attractive plate. It's well presented.

The scrambled egg is full of flavour.

Overall, it's a good plateful of Mexican food.

Your condiment - it's basically

those beans all mixed together, is it? Pureed up.

With a bit more liquid. A bit more liquid, and I quite like that.

I think it's really nice. You dunk it in and it works quite well.

Chris is so happy.

Thank you very much.

Nice work, Ballsy! Well done, Ballsy!

Ballsy, Ballsy!

Ed, please bring your 17 plates over.

Looks amazing, bro. You've done a lot.

How would you like me to do this, Ed?

I'm not telling anyone how to live their life,

but I would suggest you take one of the home-made tortillas... Ooh!

..and then put the chorizo and pepper egg scramble on that,

stick the tequila guacamole... Ooh!

..on the side.

You get the tequila in the back of your throat.

Do you know what? I think it works as a flavour combination,

but I think the ratio

is probably not quite right.

I think you've given us a true breakfast buffet

for all your friends.

The flatbread could do with a little more cooking.

It's slightly raw. OK. The scrambled egg -

you've cracked that one.

You've made really beautifully folded, creamy scrambled eggs.

It's nice and creamy. They are really lovely.

That's the test for a young chef. Well done. Well done, Ed.

Well done, young chef.

Well done.

Brilliant.

Next up, it's Karim's late-to-the-plate brunch.

It's a very close textured bread

and it's not a great appearance.

OK. I don't know that all these things go together.

I don't think the smoked salmon

goes with the tomato and guacamole so well.

I mean, you've got your egg right.

Arguably it's scrambled egg and smoked salmon.

You know, that's the classic version.

We should really just judge the soda bread,

which isn't what this round, if you like, is about.

You need to just plan your time better, don't you?

Yeah. You know, you can't be this last minute.

I appreciate it. Well done. Thank you.

Whoa, they're getting harsh, aren't they?

Rachel, your turn.

Now for Rachel's kedgeree.

Eggs cooked perfectly,

flavour is very light throughout, very lightly spiced.

Well done.

I think all that goes very well together.

That is very good soda bread, isn't it? Mm.

But the highlight there for me is your side of the mango chutney.

I agree. I think that mango chutney is delicious. Well done.

Shobna.

Next up, it's Shobna's kitchari.

The level of spicing is just lovely.

Your eggs are perfect.

Your seasoning's good and that's a different mango chutney

and it's just well spiced

and also it looks so interesting.

I think it's a lovely dish.

I'd be very happy to have that for breakfast. Thank you very much.

Thank you. Thank you.

Well done, Shobna. Well done.

Now for Ferne's spinach crepes

without wild mushrooms.

I think your chermoula sauce - absolutely delicious -

really fresh, really... I would eat that with lots of things.

I mean, if you had a tub of that in the fridge. It's great.

I think it absolutely lacks seasoning throughout

and it's just made it a dull dish, unfortunately.

Also, I think if you'd have trusted yourself in the beginning and used

those wild mushrooms, they might have brought the dish on.

You maybe sort of moved away from that, played it a little safe

and then the dish is a bit flat as a result,

but I love the ideas. Thank you. It's good, Ferne.

Come on, Ferne. Good. Nice.

I just want them to love it.

Tom, up you come.

This I call 40s Fantasy

because when I'm in my 40s

I want to have croissants and crosswords

with the spouse of my dreams.

What does that say?

So, the clue is "place of domesticity".

Home? Yes!

That was a good guess, wasn't it?

So, this is marzipan, isn't it, Tom?

You want me to put a bit on the side, do you?

Oh, no. No? OK.

I think it might be overkill on the sugar.

I think altogether it is very sweet.

I think you would like something to maybe offset

some of that sweetness.

Ordinarily, I'm more of a wordsearch kind of guy than a crossword -

which may or may not come as a surprise. Oh, no -

so you're not an eligible candidate, then.

They all taste very good.

I just wonder whether we could have one more element to this.

Well, I suppose it's the crossword.

Yes. But it's a little bit gimmicky.

I mean, I think the crossword, if you're saying don't eat it,

did you use your time wisely enough?

You know, you could have made us something then to eat, you know.

Thank you. Well done, Tom.

Well done, Tom. Nice work, mate. Well done.

Finally, time to see if Ruth's Italian-inspired

breakfast flatbreads

with home-made ketchup have lifted her game.

You've seasoned your eggs really well with that pancetta -

that sort of salty smokiness from that really comes through.

It's a good flatbread.

Why, thank you, Mary.

And you haven't actually cooked through your ketchup. No.

But I think you've got away with it.

Tastes nice, actually.

Oh, I'm glad. Good shout, Ruth. Well done.

Oh, goodness gracious me.

OK, cooks, please come forward.

Huge well done

on wonderful Ultimate Breakfasts.

The judges are now going to decide

who made their very favourite dish.

You're first, Angela.

Well done. Getting harder and harder to choose, I think, isn't it?

You know, very good standard, guys,

but, for me...

..my favourite breakfast dish was you, Rachel.

Loved it. Thank you.

Thank you.

Thank you.

Mary, this was, as ever, your round.

Who made your very favourite Ultimate Breakfast?

My favourite breakfast...

..was Rachel.

And finally, Chris?

My favourite breakfast today was cooked by...

..Ed Balls.

Well done, matey!

Well done, Ed.

Ed, that's two weeks in a row, and Rachel too -

Michelin star Angela Hartnett

and the one and only Mary Berry.

Very, very well done to all of you.

Go home, relax.

Well done on the breakfast, and then there'll be a Rustle Up and then

unfortunately some people will have to take part in the Eliminator.

Thank you. Bye. Bye-bye. Thank you so much. Well done.

I'm coming back fighting tomorrow.

I don't want to be in the Eliminator at all.

I mean, it all just boils down to the Rustle Up round,

so I've got another chance to prove myself.

Let's just hope it isn't a fruit because, as you know,

I don't do desserts.

Day two, and the cooks are preparing for the Rustle Up.

Morning, my darling.

You find me in my vegetable patch

trying to figure out what the next Rustle Up ingredient could be.

They'll be given a mystery

ingredient that they must make the star of their dish.

A squash.

Beetroot.

A tennis ball.

What would you make if it was cheese?

Cheddar goes with everything.

Name me something you can't eat with cheddar. Other cheese, maybe.

Grating cheddar on your Stilton might be odd.

Rustle Up day - what's in the brown paper bag?

What's in the brown paper bag?

Tell me.

Oh, my goodness.

That's a big brown bag.

I didn't realise that was it. Go and have a look.

I wonder if anything's in there.

Everything will go wrong if you open it.

I just know it. It's a test.

Why else would it be there?

No, no, no.

It's cursed. Don't do it.

I'm scared.

Aaargh!

Is it heavy? What is it?

It's tennis balls.

What?Oh, there's a note. Oh, what does the note say?

What? What?

What's it say? Gotcha.

That's not very funny.

Put it back. It never happened.

Chris the prankster.

Hello, everybody.

Good morning. Morning! Hi!

Slept well? Did you have nightmares about the Rustle Up?

Yes.About the Eliminator? Yes. Yes.

OK, I'm so sorry. I feel bad I brought it up.

Erm...! To avoid the Eliminator,

you have to do brilliantly in the next round.

Good luck to all of you and over to Chris.

This is your round.

Before I reveal today's Rustle Up ingredient, has anyone seen

a brown paper bag this morning?

Yes, sir, sir, sir.

They looked in a brown paper bag, sir, we didn't, sir.

Ferne told me to.

Right - the ingredient I would like you to rustle up a dish

with today is...Go on, mate.

Apple! Oh! ..a lovely apple.

I love apples. I've sold millions and millions of apples in my time,

so I would like you to rustle up a dish using apple.

You have one hour.

You've got to make the apple the star of the show.

Blow the judges' minds, avoid the Eliminator,

get ready - time starts now.

Good luck.

Have fun, guys.

In the Ultimate, the celebs can practise at home.

Today, they go into this challenge blind.

I literally don't know!

Apple...

Butter. Oh, my goodness, there's so many things.

The cooks have just one hour and the same larder ingredients

to rustle up an apple dish good enough to save them

from the Eliminator.

This is stressful, if I'm honest.

A dash of rum might be nice.

Why apples? To me, I thought, lovely choice.

I thought I'd be delighted.

It's, like, it's as mainstream as it goes.Yes.

There's no pleasing some people. No.

This is not great for me right now. I don't ever cook, make, desserts.

This is the worst Rustle Up so far, I think.

After failing to wow the judges with his Ultimate Breakfast

yesterday, Karim needs to impress.

There's nothing I can do apart from just make something...

..and hope for the best.

But riding high after cooking both Angela and Mary's favourite

breakfast, Rachel is aiming to continue her winning streak.

If I have puff pastry, I'd have made a tartin.

I could have shown off more.

But I've done crumble before, so I'm just going to do a crumble.

It's my favourite thing.

Let's get ready, ready, let's get ready, ready,

let's get ready for crumble.

Shobna.Yes. What have you got for us?

I've got you a apple and blackberry crumble.

That sounds good. Couldn't be more traditional.It is traditional,

but I've just given it a little bit of spice.

Apple and blackberry crumble is a staple in our house.

We have apple trees in our garden.

We go blackberrying, and then we make crumbles out of them.

I say "we" - it's really down to me.

I'm crumbling, but hopefully only literally and not metaphorically.

Yesterday, I put a big dollop of my own stress in the dish.

Now I'm going to put a big dollop of my own warmth into it, I think.

Now, a tablespoon of sugar.

I'm making my mum's apple and cinnamon crumble.

Admittedly, I've never been able to make it as good as hers,

so hopefully today is the day.

Hands up who's making a crumble. Me!

One, two...Three, four. ..four, five, six crumbles.

I'm guessing it, I don't measure anything because I'm literally

making this up.

It's going to be an Essex crumble.

Yesterday, her breakfast crepes were judged bland.

So Ferne has a plan to make her crumble stand out.

I'm going to make individual ones with whole apples.

OK. I think they look really cool. I'm saying nothing.

Blank face. You know what it is?

I just feel like crumble is so basic.

It reminds me of my grandparents.

And does your gran do it like that with the whole apple or...?

No, they normally cut it up, but... So why aren't you doing that?

Because I want to do something different.

OK. All right. I basically thought, apples...

OK, that's what I'm doing. And I'm off.

Ed Balls is avoiding the battle of the crumbles.

I'm going to do an apple and blackberry cobbler,

which is like a crumble, but a bit more scone-like, with a little bit

of milk and egg in the crumble.

My mum used to do cobbler all the time, when we had Sunday lunch.

Darling, you must feel happy.

Second week in a row being picked favourite.

You must just think, I'm never going to go in that Eliminator.

I think the danger is kind of peaking too early and getting

complacent and becoming the one to beat.

Well, forget I mentioned it. I know.

In fact, let's forget it ever happened.Ha-ha!

Meanwhile, Karim is after some apple advice.

Ed? Is that caramelised?

Don't do too much, but that... that blacky stuff is good.

It's good, isn't it? That's flavour.

Thanks, Ed.

I've never used filo pastry. I'm going to give it a go.

Karim's using filo pastry to turn his cooked fruit into a pie.

Karim, what are you up to?

Caramelising apples and blackberries. Yep.

And then I'm putting some filo pastry on top

and I'm just going to bake it.

That sounds good to me. Let's wait and see.

I'm really riffing it, Mary.

Come on - drop your shoulders and keep going.

I shall.

Notoriously tricky,

the key to filo pastry is to layer the sheets with plenty of melted

butter, or the crusts will dry and crack.

Karim - he didn't take the filo and brush it with butter.

He put a piece of filo across...

That's going to go in like that.

Well, that is not going to be any good.

Be my friend. Be my chum.

For those taking part in the crumble clash, they'll need about 30 minutes

in the oven.

My crumbles...

..are going in for...

..20, 30, 40...? We'll ju... We'll just see.

Until the top goes golden brown.

And confident crumbler Tom is right on schedule.

Thank you for you coming when I'm vigorously whisking.

Ha-ha! I thought I timed it perfectly.

How are you? I'm really well, thanks, Chris.

Yes, I'm full of beans and buck today. Good.

You crumble's not in already, is it, surely? It's in.

Well, I wanted to give it a good half an hour so that it got

really caramelly on top.

Did you peel your apples before you...? No, I never do.

OK. I like having a bit of roughage in there.

It's one of those things, isn't it?

You never know what other people will like.

With all the apple dishes in the oven, the cooks

have time to think what else they could rustle up to impress.

I'm going to make a kind of a...appley custard.

Ed Byrne has a concept for custard.

I'm going to liquidise the apple peel

and I'm going to mix that with egg yolks and cream and rum.

I don't know if it'll work.

It would seem that custard is catching.

How do you make custard? I don't know!

I don't know how you make it. I don't believe in it.

B'ugh! I think it's eggs and I think it's milk

and I think it's sugar.

Oh! Scrambled egg now.

Balls!

Ed...Balls....?

How do you make custard?

Pour boiling milk onto egg yolks with some caster sugar

and some cornflour and then pour it back in and then stir it

for ages. The new professor of custard...

Mr Balls. ..is Ed Balls. Yes.

As custard floods the room, Ruth's risking spicing

hers up to complement her cinnamon crumble.

I'm making cinnamon custard.

It's a lot of cinnamon, that, actually.

I can... Oh, no, it's not too much. It's not too much.

It's melting beautifully.

Get rid of all the little gritty cinnamon bits.

Bootiful!

Cooks, you've got 15 minutes.

Oh, my God! My oven hasn't been on the whole time!

No! No, I...!

No! Oh.

Are you being serious? I swear on my life,

it's not been on the whole time.

What's happened with Ferne? Her oven's not been on.

Hasn't been on the whole time. You didn't turn it on?

No. Breathe, count to ten and carry on.

Turn it up. You've got 12 minutes still.

I'm not even going to... Breathe, carry on.

Schoolboy error that, Ferne. First thing you do, turn your oven on.

Poor thing.

I don't want to talk about it!

I'm really upset.

Can you see how much this means to me? Like, it was an apple.

Why didn't I just keep it simple?

Karim's chosen this Rustle Up

to attempt his first ever filo pastry pie.

The reveal.

Oop.

Oh, man!

That's not good.

That's not... I'm going to use this piece.

What is he doing?

PASTRY CRUNCHES

Sprinkle of sugar.

I might have just pulled this out of the bag.

So, come on, you're going to solve this how?

I'm going to have to make crepes again.

With just minutes to spare,

Ferne's only option is to make an alternative dish.

What are you making, Ferne?

I don't want to do this, if I'm honest, but I'm making crepes.

That's good, though. Thinking on your feet. Go for it.

Cooks, you've got five minutes. Oh, my God.

That's decent. That's a decent effort.

Can you believe I'm doing crepes again? Good girl.

Good!

Ferne is smashing this!

After his apple custard scrambled, Ed Byrne has had a change of tack.

Who needs custard when you've got whipped cream?

I'd much prefer whipped cream. Good, cos that's what's happening.

That's a decent cream.

I'm going to push this coulis through,

so that there are no seeds in it.

One's burnt, one's not.

This is the worst thing I've ever made

in my whole entire life.

Cooks, you have 30 seconds.

Right.

I think I might still serve the crumble.

I'd rather just serve them. They might have still cooked.

Yeah, serve them!

OK, that is it, cooks.

It's over. Ferney!

COOKS APPLAUD

I'm so desperate to hug you.

I'm crying over apples.

Just 60 minutes ago, the cooks were asked to rustle up a dish

with the humble apple as the star.

After this crumble-packed challenge,

it's time for the judges' verdict.

Ed Balls, please bring up your apple...rustle situation.

It's a, erm, apple and blackberry cobbler

with a creamy vanilla custard.

ED BYRNE: Pack it up and go home, everybody -

Ed Balls has done it again!

It's a good, round, family meal.

Right amount of sugar in the custard and in the apple and blackberries.

A good, sound pudding.

I like the bite that you've still got in your apples.

I think it's perfectly balanced in terms of flavour,

and I think your custard is excellent.

Thank you, thank you.

Ed! Nice one, Ed. Well done, matey!

Karim - please bring up your food.

I've made a rum-infused apple

and blackberry pie with a brown sugar and nutmeg cream.

The filo pastry is a total failure, really.

I think this was a bit of a disaster.

Ooh.

It doesn't feel the most cohesive pie.

Do you think that's fair?

No.

LAUGHTER

Forget I asked!

Ed, bring up your crumble.

Ah...

Time to see who's come out on top in the clash of the crumbles.

It's an apple and blackberry crumble with rum cream.

Crumble was my idea. If anybody else has made you a crumble today,

they stole it from me!

It's a proper portion.

It's got a nice, spicy, fruity flavour to it.

Thank you.

Ed's face! I'm waiting for a but...

There isn't a but. Excellent. Nice crumble, lovely topping.

Well done. Thank you very much. Well done. All right.

Ruth, it is your turn.

I have made apple cinnamon crumble with creamy cinnamon custard.

You've cooked your apples really well. It's all a bit cinnamony.

Too much for you?For me, it's coming from everywhere.

It's the overriding flavour that I'm getting

and it's almost nullifying the apples.

I think you would be a little bit disappointed in this.

And I am, because the crumble and the apple are one solid mass,

and it all tastes very strongly of cinnamon.

Well, thank you very much, guys. Thank you. Well done, Ruth.

Well done, Ruth. Thank you.

Shobna, your go.

I have made an apple and blackberry crumble with a nutmeg custard.

The whole thing together is a very good flavour.

The apple and the blackberry I think is really good.

Your custard is very, very good.

I think it's really nice.

It's not overly sweet, which is to my palate.

So for me, I think it's a very good crumble.

Yes! That was not bad!

That was ruddy good! Good!

Rachel?

I've made...apple crumble and custard!

When you were making that crumble, you were thinking of other things.

I can almost think of my mother doing it.

You looked as though you were a dab hand at it.

The whole lot together - pretty good.

Crumble's excellent, apples are excellent.

Very good. Thank you.Well done.

Tom?

I'm going to call this Pomme a la Tom.

The flavour of your custard is sensational.

I'm on the fence as to whether leaving the skin on the apples

or not is a good idea.

You haven't won me over with your skin.

OK. Thank you.

Ferne? I know you don't want to do this, but it is your turn.

Go on, Ferne! Go on, lovely!

You tell 'em.

I have made individual whole apple crumbles

with custard and some apple pancakes.

Ridiculous, isn't it?No, it's not.

I get it.

My apple isn't done. And it's quite hard.

Your apple is undercooked.

The idea was tremendous.

I think things just ran away with you a bit.

Thank you.Well done. Well done, Ferne, that was banging. Yeah.

Come on.

Cooks - very well done. Really hard challenge.

Judges, you're going to go upstairs, deliberate,

and when they come back down, they're going to tell us

who will take part in the Eliminator.

Based on the cooks' performance in yesterday's Ultimate Breakfast

and today's Rustle Up, the judges must now choose at least two of them

to cook again in the Eliminator.

Might get a cup of tea.

It feels like half of our cooks have had a good week... Mm.

..you know, and half haven't really done brilliantly well.

Ferne has had a disastrous...

She could make a wafer-thin pancake... Mm.

..and it tasted of wet nowt.

Flavour has got to be very important.

And I would even say Tom's a bit like that.

This week he's just been a bit all over the shop.

It's more style of making crosswords!

That was absolute rubbish. It showed no skill whatsoever.

And a crumble, you know, some good elements in his crumble. Mm.

But the main focus point is the apple,

of which he left the skin on.

I'll definitely be in the Eliminator.

Your breakfast was good yesterday.

Yeah, but I still don't think that's enough.

To be fair to Ruth, on your Ultimate,

she pushed herself - and then today, that cinnamony

crumble custard just let her down.

Really sort of sludgy. Mm.

Which is a shame after a much better round just yesterday. Yeah.

She's gone backwards a bit.

Do you reckon you just skimmed it, Ferne?

No. I think you'll both be in the Eliminator.

I don't disagree!

Karim...

Yesterday's breakfast was anything but ultimate, wasn't it, really?

It certainly wasn't ultimate.

He's got good ideas, but it's just that final step of,

"Do they work together, how do I execute it?"

that he lacks a bit of.

Are we brave enough to put all four in?

Because we could lose someone that we really feel should go on.

It might be safer to perhaps put fewer in.

It's a really tough one.

As it's her challenge, Angela will now deliver the news

of who is cooking again. Those cooks will have to follow one

of her recipes to stay in the competition.

Hello, everybody, this is the horrid bit, because somebody

will be going home, this is, as you know, the Eliminator Round.

It all comes down to this plate of food. Angela, who's taking part?

So, first cook my fellow judges and I would like to see cook again...

..is you, Ferne.

The next cook...

..is you, Karim.

The next cook we'd like to see cook again...

..is you, Ruth.

And the next cook we'd like to see in the Eliminator...

Interesting.

..is you, Tom.

What I would like you all to cook for me and my fellow judges

is a chicken schnitzel, served with home-made

mayonnaise and coleslaw.

You've got your recipes. Read them. Good luck, everyone.

You have half an hour to make this dish.

Please go to your stations.

Have a good one. Your time starts now.

Wow!

I've got the black glasses on - I mean business.

Survival in the competition now depends on a single plate of food.

For one cook, this will be their last dish.

Third time's a charm!

It'd be rude if I wasn't here, really, wouldn't it?

Peachy!

A lot to do in half an hour.

As the Eliminator is judged blind, there's no watching on

for Mary, Angela or Chris.

So, why did you come up with this?

One thing I wanted to see them do is make that mayonnaise.

I was trying to think of something that would go with it.

"To make the mayonnaise, add egg yolks to a medium-sized bowl."

Have you read it thoroughly?

Yes, I think so.OK. Think so.

How much mustard? A teaspoon.

I worry about Ferne, her nerves, after having two so-so days.

And, of course, she hasn't got to turn on the oven for this...

Very good point, Mary!

Vegetable oil... 250ml...

Never cooked this before.

And we know Karim, we know Ruth. You know, Tom...

I'm sure Tom could be good under pressure. Yeah.

Let's go. Go faster, go faster.

Right, OK.

The hardest pressure on the Eliminator is the timeframe.

Considering mayonnaise is made of so few ingredients,

it's actually quite easy to get wrong.

I've split mayonnaise before, and it's easily done.

Whisk it, Karim, before it splits.

That is rank!

They can pep it up with lemon

or mustard.

Lots of ground black pepper.

Delicious!

Is it thickening?

Surely it doesn't need any more, that.

Does it need more? Shouldn't fall of the spoon.

OK, fine, I'll get the electric one out, then.

If the cooks spend more than ten minutes on the mayo,

they won't have time to schnitzel their chicken.

Definitely taste it. Mayonnaise isn't thick enough.

Well, then just keep whisking it. I know, but I'm not going to have time

cos I'm not going to be able to do anything else. Argh!

While Ruth's mayo refuses to thicken,

the other cooks are starting on the breaded chicken.

Season the flour and then dip between...

Gently but firmly bash it.

..until it's half its original thickness.

This is definitely relieving some of that stress.

What is key is when they first put it in the flour, it's coated

properly because if it's not, when they put it in the egg,

the egg won't stick. Yeah.

And then when he puts it in the panko breadcrumbs,

they won't stick again.

Before the chicken goes in the pan,

the actual breadcrumbs need to be pressed down into it.

It's got to be the same thickness all the way along.

That's a lot of butter. Is it?

It's going to swim, yeah.

Take some out.

Cooks, you are halfway.

I've just lost my butter.

My butter just went off.

Give him it.

Don't stand still.

Oh, God, the stress!

Finally, Ruth can move on to her schnitzel.

Nothing's happening.

Nothing to see here.

Thank you. Lovely. Whack it in and start the slaw.

Cooks, you have ten minutes left.

Ten minutes.

Let's chop some cabbage.

Little chilli flake or something. I wouldn't.

No, just follow the recipe. OK, sorry. Follow the recipe. Sorry.

I'm excited. I'm excited.

I think the key to a good slaw, it's got to be finely shredded.

I think the big mistake they'll make is putting too much onion in. Yeah.

And the onion needs to be grated because if you come across a chunk

of raw onion, it's death.

I should have grated the carrot.

It's fine. They're going to get what they get.

Argh!

I'm really stressed. How's that just burnt?

I'm putting some parsley in the coleslaw

and then I'm about to dress it.

You know what? That coleslaw's looking decent.

Have you dressed the coleslaw? No.Let's go!

Don't worry about any more chopping. I mean, we're going to do it

in time, but this is all about taste now.

Keep pushing through, keep pushing through. Doing really well.

Don't give up now. Come on.

A little bit of the breadcrumb has come off, but what can I do?

Cooks, you have three minutes left.

If you have finished, you can come and bring your plate up.

Well done, darling. Well done.

Come here. It's done.

Whoo! Yes!

That is it.

That was really stressful. Gosh!

OK, judges, over to you.

Without knowing which cook made which,

the judges will now taste all four schnitzels.

They all look pretty lovely. They all look pretty similar.

Varying volumes of coleslaw.

They've got good colour, haven't they?

When they decide on the weakest, one person will leave the competition.

I don't know how you done that three times.

No. Seriously.

I'm staggered by them.

Mayonnaise is all right.

I think that mayonnaise is first rate. It's a good mayonnaise.

Nice colour, nice crunch, nice and thin.

Definitely cooked.

You guys, I think you're titans, because now doing it,

I don't know how you've done it.

You get a real hit of citrus in that mayo, don't you?

Cabbage isn't cut very evenly.

No. Schnitzel is slightly thicker.

Could be beaten out just a little bit more.

I don't think mine's going to be cooked through. Really?

I don't think my schnitzel was thin enough.

I like the mayonnaise here.

Yeah. I think it's good mayonnaise.

Both sides evenly cooked.

And I think it's nicely coated, the schnitzel.

It's a nice dish.

The schnitzel is cooked well.

I would say slightly... For me, it's slightly under-seasoned.

Yellow, pink were equally as thick, but it's nicely cooked.

OK, guys, so that was blue done.

We need to decide.

So...

Oh, now they have to decide and we won't know cos they're doing this.

This is going to be hard. Very close.

So, Chris, are you saying this one?

I think that's the one I'm growing towards.

Mary, what do you say?

Have you decided? Yes, we have.

Cooks, well done. Please come forward.

The judges... Love you. Love you. ..have decided.

Looks like you enjoyed it, though.

Mmm, we did. They did well.

First of all, I would like to say an enormous well done

to all four of you.

You did an exceptionally high standard and the judging had to come

down to the most minute detail as a result.

Oh, I hate that. I hate that.

But unfortunately, the dish that we liked the least was...

..blue.

I can't tell you how relieved I am.

Oh!Honestly. Honestly, the standard in here is so high,

the stress of this, I've aged beyond anything,

but my purpose of being here

was to show people who have different kinds of mobility

that they can do really quick cheats, simple stuff.

Some of it might have been too simple for this,

but I am damn well proud of myself.

ALL: Yes!

Yeah. Come on, girl!

But we will miss you, Ruth.

One second. What are you doing? Is it the scarf?

Come on. I am well and truly heading back to my hometown.

CHEERING

Love you, love you, love you, love you!

Oh, thank God!

That was an exit. Follow that speech.

No-one wants to go out next week.

When I first started, I said, as long as I don't go out first

and I don't give anyone food poisoning, I'll take it as a win.

And I think I've well exceeded that, so, yeah, great.

Ferne, you are amazing!

Next time...

Oh! I've crossed everything

and what's not crossable, I've tied in a knot.

..Chris's Rustle Up proves unap-pea-ling...

I don't like peas!

That was disappointing.

That was really poor.

..and there's drama over TV dinners.

Karim, just do it! No!

This is really not good.

Agh!