Original subtitles

Can anyone smell that burning? Oh, my God!

Oh, you're on fire! In the heat of the kitchen...

Gangnam Style! Oppan Gangnam Style! Now! One, two...

..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.

YEEEEES!

Some will rise...

My possets are sitting!

I'm thrilled!

..some will fall...

Oh!

This is not how the professionals do it.

This dish doesn't work for me.

I just ran out of time!

Everything that could go wrong has gone wrong.

..but out of the chaos of the kitchen...

Get it!

WHISTLE BLOWS

Oh, man! How is this possible?!

Order, order!

..one will emerge...

Surprise! Oh! Da-da!

Oh! Ooh! Bang on.

..as the first ever...

I might have just pulled this out of the bag.

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

..Celebrity Best Home Cook.

PIG-LIKE GRUNTING

Our seven remaining celebs are getting ready

to get back in the kitchen.

HE SIGHS

It's not the cooking, it's the early mornings that get me.

I did not get into show business to get up this early.

I'm going to have a quick pump before I hit the road today,

because I've been eating all my practice dishes solo,

and I've got awfully broad of beam.

Ferne, you are amazing.

Ferne, you will not be in the Eliminator.

Let's hope that it works.

Oh!

Let's go knee to elbow, knee to elbow.

Approaching the halfway point, the competition is heating up.

I don't want to be that girl, where I'm like,

"Ed Balls is my nemesis," but...

..it's Mission: Take Down Balls this week.

The cooks have two days to impress the judges.

At the end, one of them will be sent packing.

Feels good to be home. Yep.

It's lovely, isn't it?

It's always more relaxed when there's no judges.

So today's all about TV dinners, right?

What's all of our favourite TV shows? Apart from mine.

You cannot sit down and have dinner and watch TV at the same time.

That's totally unacceptable.

Oh, I always eat and watch TV. A TV tea.

A TV tea... Is that what you say? ..is sat on my sofa,

and I've, like, built a little tray thing to sit and eat,

so I've made myself a little area.

We are total slobs.

I get home and I put on a pair of my husband's sweat pants,

sit on the sofa...

LAUGHTER

Oh! I can't see you doing a TV dinner.

I can't have it on the sofa.

The last time I ate on it, I spilt gravy on it,

although I have got something now which removes upholstery stains.

This is my kind of conversation.

Cos I live alone,

and I'm forever in my birthday suit.

I very seldom get dressed.

Yeah, you REALLY have to Scotchgard that sofa.

Yes, Ed!

Good morning, everybody.

Morning! Morning. Good morning!

How much are we going to miss Ruth?

So much. Oh! So much. We missed her a lot this morning.

Are you ready for another set of challenges?

Yes. Ooh...

And Ferne, Tom,

you've got rid of the fact that you were in the Eliminator.

It is a whole brand-new situation. Yes.

Here are the judges.

Hey, morning! Morning! Morning!

Mary, you've been properly impressed by the level of cooking.

I certainly have, but the good thing is it's getting better and better.

What advice do you have to those who are left?

With the Ultimate, if something comes up and I'm a bit disappointed,

I would argue you've had time to practise this,

this is something you should be showing off with.

Thank you very much, judges.

Mary, please come down and join me.

Cooks, please go to your benches.

There's the love of my life.

Hello, there.Hello.

Mary, this is YOUR round.

What would you like our cooks to make?

This is all about a casual TV dinner.

You know, the sort of evening you're at home,

and you've got a wonderful film to watch, or perhaps the World Cup,

and we would like you to make

the Ultimate burger and fries.

Cooks, enormous luck.

You have an hour and a half to make your Ultimate burger,

and your time starts now.

VOICEOVER: The aim for our cooks is to get a judge's favourite

for their dish.

Come on, baby.

If they do, it could help them avoid being asked to cook again

in the Eliminator.

One stem lemongrass. Does that just come like that? Yeah.

Oh.

Why am I in a panic already?

Why did you set this challenge, Mary?

I set this challenge because so many people eat their food

in front of the telly.

I think it's what everybody does, but we want to see the very best.

Yes, but why a burger for TV dinners?

It's lovely, when you've got an event to watch.Yes.

You're all cheering...Yes. ..or you're all together, and...

I agree with you.

..it's not something to be eaten round the table.

I think this is a good Saturday night dinner with the family.

Sunday definitely likes a TV dinner.

She goes, "No, in the front room,"

but I've got cream carpet.

When I have a family, it'll be, I'll definitely be strict,

and I won't let my kids really watch telly.

Oh, yeah, Karim? Yeah!

Yeah, you're not going to let your kids watch telly?

No, I'm going to be well strict.

Cos I know what I'm like. The best baby-sitter.

Yeah, that's what you say NOW.

Three of our cooks are going for a classic beef burger.

I have made this dish before, and it works,

er, I just think it needs more seasoning

than from the last time I did it.

Ed's making a Bloody Mary burger, with Waldorf slaw

and sweet potato wedges.

Do you have meals in front of the telly with the kids?

Yes, on Fridays.Do you?

My youngest in particular, he'll go,

"Can we have tea in front of the telly?"

and we'll go, "What day is it? Is it Friday?

"No, it's not. So, no, we can't."

That's very sweet.

VOICEOVER: The other Ed - Balls - is also hoping beef will help him

keep his seat in the competition.

Ed, you look very pensive.

I was actually staring at all the ingredients, thinking,

what is the right order to stack them in?

So tell me what you're exactly making.

I'm making a spicy barbecue burger with bacon and cheese.

You're very tidy. Are you like that at home? Yeah.

If I don't tidy up as I go along, then...then it just,

it all loses control.

With a reputation for her straightforward approach

in previous challenges,

Rachel is the third of our celebs using beef for her patty.

CLAUDIA: Hello! This looks beautiful!

Good.What are you making?

I'm making just a plain beef burger, really,

but with a bit of my special ingredients.

VOICEOVER: Rachel is flavouring her burger with thyme, parsley

and stout.

If your kids come home and they go, "Mum, I'm so tired,

"we just want to watch this..."

I made these for them last night, actually.Did you? They loved them.

The boys just inhaled them. Did they?

But they were really cross that I couldn't be bothered

to practise the chips.

VOICEOVER: The first of two cooks hoping a fish burger will keep them

in the competition is Ferne.

I feel quite calm because

I practised this recipe

literally two nights ago,

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

Hello, Ferne. Hi, Angela.

What are you making us?

I'm making a spiced fish burger.

What's the fish? Salmon, cod and prawns.

VOICEOVER: Ferne's aiming for a tandoori flavour in her patties,

which will be complemented with a mango salsa.

And how are you feeling? You know, your first Eliminator?

Are you back on the bike, as they say?

I really want to avoid it now. Obviously, yeah.

Last week wasn't fun for me.

No, no, no. It was... You didn't have the best week, did you?

I was so emotional!

All right, good luck, Ferne. Thank you.

King of the Eliminator Karim

is hoping this is the first time he WON'T be facing the chop.

Like Ferne, he's going for a fish patty,

but with traditional potato fries.

So what's in it?

We have white crab, brown crab... Right.

..prawn and cod. And what's holding it together?

The love. Karim's love. OK.

You don't mind being in the Eliminator. You nail it, every time.

It's my best round!

ANGELA LAUGHS

I want to be honest, I really don't want to be in it this time.

I want you to like my cooking,

and I really want to blow you guys away.

I feel like I've got some more to offer. But it's funny, we said,

you know, he's very good in the Eliminators,

and I said he just follows the recipe,

so you SHOULD be good in this.

It's maybe your choice of recipes that's bizarre.

But Karim's done his homework this time.

This burger recipe's from a friend of mine,

who works in this restaurant that I love.

I go out and eat this burger at least once a week,

I absolutely love it - crab and shrimp -

and I thought, let me try and recreate that restaurant burger,

and hopefully make it restaurant standard.

Angela would love that.

Do you eat in front of the telly?

Yes, I love to watch sport.

VOICEOVER: Shobna's making Mediterranean spiced lamb burgers,

with a home-made tzatziki sauce.

Do you like lamb burgers? Can we eat together on the sofa?

Yes, but I don't want to share with you my views on sport.

OK. You can be on your phone with your headphones on, if you like.

Do you know what? The wedding's back on. OK, cool.

Cos it looked shaky, but we're back on. We're back on.

Anthony Joshua, if we can watch him, I'm happy.

Ring-a-ding-ding. Yeah.All day... All day long...and all night.

VOICEOVER: Tom is the only cook turning his back on meat or fish.

He's hoping to sway the judges with a vegan burger.

Why vegan?

Really, if I'm entertaining, I very often cook a meat dish.

Right, OK. But if I'm cooking for me, I will have a patty,

but I will tend to have it meat-free.

Tom's patty will be made of sweetcorn and chickpeas,

flavoured with coriander, cumin and a special binding ingredient.

There's going to be some vegan mozzarella, made with coconut milk.

God, I've never heard of vegan mozzarella.

Yes. Do you want a bit?

Keep a distance, and I'll just take a bit,

then you can sanitise it down after. Yes.

Not bad, actually.

Isn't it nice? And how are you feeling?

That was your first Eliminator, Tom, wasn't it?

It's not my dream challenge, post-Eliminator... Got you.

..if I'm completely candid. All right, good luck, Tom.

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

ANGELA LAUGHS

You didn't need to know that.

Tom is brave, though, because, actually,

so much flavour comes from the fat of the meat you're using. Mm.

You've got to be so mindful of getting that flavour in

to a chickpea,

which pretty much doesn't taste of a great deal, does it?

CLAUDIA: Do you have any concerns about this dish?

The one thing they keep saying is, taste as you go,

and season as you go...Yes. ..but you can't taste raw mince.

No, but I'll tell you what you can do, you can get a pan on,

once you make your mix... Right. ..make a tiny patty.

Make a tiny bit, and then decide from there.

Will you do that? Do you know how much that would impress them?

Claude?Yeah.

What do you need, Karim? Just a...

Can you describe this scale thing again?

All right. So listen to me.

Yeah, I... It's going to weigh the bowl. Bowl.

Press zero. Press zero.

Claudia likes to sort of interfere slightly, and help as well,

you know, she really feels they're her little family.

She's helped just a little bit too much, I think.

I have to cut more of these quicker.

You've got brilliant knife skills. Exactly. Do that.

Claudia?What, baby?

Stop helping Karim.

I promise you, I'm not helping him.

We love you, Angela. Look somewhere else.

All right, darling. Put that in. Come on. OK, let's go.

Cooks, 30 minutes have gone.

Oh, come on. You still have one hour...

What?!..for Ultimate burger land.

30 minutes have gone?

KARIM: It flies, doesn't it?

Bloody hell.

VOICEOVER: With an hour left,

the cooks are working on their flavour combinations,

and they have one aim - to impress the judges.

I'm just going to make the spice mix for my barbecue sauce.

Judges' favourite - three times on the bounce -

Ed is hoping a Balls-y barbecue sauce wins him votes

this time round.

What's that gone in there, Ed? Balsamic vinegar.

What else have you just put in?

Paprika, cayenne, garlic powder, onion powder, some thyme,

some oregano, salt and pepper, and that's all going in, as well.

OK, nice.

Rachel might be cooking a simple burger and fries,

but she knows which judge's taste buds she wants to tickle.

Chris is all about flavour - bold flavours and bold seasoning -

and what I've learned is that you have to season as you go along,

because, when they get our plate,

we have to have seasoned it perfectly.

Rachel's not the only one cooking for the judges' palate.

Do you like coriander?

I don't, but that doesn't matter.

I know what I'll do for you,

I'll get some out now... OK.

..and do some without.

All right, good luck, Ferne. Thank you.

Angela doesn't like coriander,

I won't give her coriander.

I need to get a favourite in this,

desperately.

Ed Byrne is also hoping his flavours will prove a winner.

And tell me about your burger. Er, it's a Bloody Mary burger -

well, it's Virgin Mary Burger -

and then you top that with horseradish sauce.

This one is Mary's one.

It has less spice in it. Precision flavouring.

Look at that. Very good.

Patties prepared,

the cooks turn their attention to their chips.

Talk to me about fries.

Are you with me,

and think that sweet potato fries should be made illegal?

Yes. I just want a great, classic French fry, out of the fryer,

hot, crispy. Skinny fries for me,

and, yeah, I would be avoiding sweet potato at all costs.

I'm making sweet potato fries.

I practised this recipe

over and over again, and I was like, "They're not right, do them again!"

It was midnight. I went to bed at midnight.

Sweet potatoes are better for you than regular potatoes...

That's what they say. ..and yet they taste better.

That's what they say. But they taste nicer. They're sweeter.

Do you prefer the taste? Yeah.

Whoops!Tom's vegetable choice is even riskier.

I am crinkle-cutting my butternut squash chips.

Butternut squash is full of water... Yeah. ..so to get them crisp

is going to be a real challenge ahead. Just in the oven?

Just in the oven. I don't think he's going to do that.

My trick really is to have quite a hot oven. It's on 200.

When the oil's really hot, it goes, "Pop!" and then it goes, "Sizzle!"

Ooh! That's a good fleshy bit.

Completely missed that.

VOICEOVER: Going for something completely different is Shobna.

What chips are you making?

Okra fries.Okra fries?!

Yes!They're going to go nuts for that!

I'm a bit sceptical, cos they've got that slimy inside, haven't they?

But she's going to toss it in some spiced flour,

and she's adamant she can get them crispy.

I'm not an okra fan.

If anyone said to me have an okra curry or okra as a side vegetable,

it's not me.

I ate the okra fries once in a restaurant, and I just loved them,

so I'm going to try and recreate that today.

VOICEOVER: Only three of our cooks are using the standard spud,

which is the judges' preference.

So where are your chips at the moment?

The chips are in the oven... Right.

..and they are in olive oil, with garlic and rosemary.

Crushed the garlic or chopped the garlic? I made it, in a bowl,

I did the crushed garlic, the rosemary and the oil,

and mixed it up, so I'm doing everything I can to get some crisp.

Good luck. Keep checking.

Karim is also oven-cooking his fries.

Karim's chips, it's potato, but they're, like, flat,

and he's put them in the oven with garlic and rosemary.

So it's like a crisp, is what he's trying to do.

You would fry them in hot fat, because he's going to really

struggle to get them crispy in the oven.

That's not good. Ah! Sticking to the bottom a bit.

God, this is not good.

This is really not good.

I don't even know how to cut them.

Rachel has gone for the traditional method to cook perfect chips.

She's using potatoes and a deep-fat fryer.

Oh! God, this is terrifying.

To get a golden crisp outside, and fluffy inside,

the chips should be plunged into very hot oil,

so they start sizzling immediately.

That is annoying.

OK, talk to me about chip world.

Oh, my God, they're in their first fry now.OK, how...

Yes, don't worry.

I think this could be my Waterloo, that I've never made chips before.

Well, what do we do?

Well, listen, I've got an idea.

What are you up to?

HE BLOWS WHISTLE

Winkleman!

No interfering!

What method did you just use to get my attention,

you horrible individual?

I felt like I was in charge for a minute there.

You're NEVER in charge, Chris.

RACHEL: Men are never in charge.

Of course they're not.

Karim? Yeah? Imagine you're at CBBC... Yeah.

..you're on the greatest show... Yeah.

..you've got to tell these guys, in that vein,

they've got 15 minutes left. OK.

Hey, everyone! And welcome to Celebrity Best Home Cook.

We've got 15 minutes left.

See you!

TOM LAUGHS

That's the most galvanising one yet.

VOICEOVER: The judges are expecting stellar burgers from our celebs.

Time to get them in the pan.

FERNE: Oh, is this not non-stick? I'm not happy with that.

CLAUDIA: OK. It's sticking to the bottom.

Yeah, better, better, better. I think so.

Who needs a ridge?

So I'm just going to take all the time I can.

I'm going to take the chips out first, do the burgers last.

One, two, three, confidence, Tom. There we go.

Cooks, you have five minutes left.

Five minutes? This is a nightmare.

Oh, you... Don't you dare!

VOICEOVER: It's the moment of truth for Karim's crab and prawn burgers.

Will his love hold them together?

No!

Ah!

Ah!

In true kids presenter fashion,

this is one I made earlier.

I thought, make a fourth,

just in case it goes horribly wrong,

like that one did.

Right, time to knock up the burgers.

Ah!

Does it every time, every time.

They are not uniform,

but they taste good.

KARIM: Ah! CLAUDIA: Karim, do that for me.

Get the fries out. Put them in the pan.

What are you doing? I can't do it in one minute.

Just do it!

Yeah, but remember what happened to me last time!

Just put them in the pan!

CHRIS BLOWS WHISTLE REPEATEDLY

What?! Chris! Winkleman,

you're not allowed to help them!

I'm not helping... That's a yellow card, my darling, I'm afraid.

I underestimated...

..the chips.

I can't watch. They're not golden.

Cooks, you have 30 seconds left.

Please get the burgers on the plate,

cos if they're not on there, they can't be judged.

Karim, let's go!

Oh, my God, they look amazing!

HE BLOWS WHISTLE THREE TIMES

CLAUDIA: OK, time is up.

Whatever is on the plate is going to

be served to the judges.

Look at you.

Yeah, I'm good.Ferne is BACK!

VOICEOVER: Now the cooks' Ultimate burger and fries TV dinners

will face the judges.

First, the three beef burgers.

CLAUDIA: Rachel, you are up first.

Thank you.

I just don't know if it's all working together.

The cheese hasn't melted into the burger,

the onions I would have liked to have been cooked a little bit more.

And the chips, erm,

are somewhat pale. ANGELA: What happened?

They didn't cook as fast as I thought they would.

I've never used a deep-fat fryer before.

Ed, please bring your burgers forward.

I can't taste the horseradish coming through. Mm.

I quite like horseradish in a burger.

It's not one of the best I've tasted. OK.

I'm not the biggest fan of sweet potato fries, or wedges, ordinarily,

but you've seasoned them so well. Absolutely delicious.

Edward.

This really is the Full Monty of a burger, isn't it? Mm.

I mean, it's got absolutely everything in there.

The bacon, the cheese, the sauce, it all works together perfectly.

It's everything you would want from a burger. Well done.

Thank you. And I do really like your chips.

I think, you know, if I'm honest, they're best chips so far.

Shobna? Yes?Up you come.

VOICEOVER: Next, Shobna's lamb burger.

I think, flavour-wise, you've absolutely nailed it.

I think it all tastes delicious, your seasoning's spot-on,

and I love the little accompaniments.

Terribly brave, to do the okra,

and you've dipped it into a little batter. A spicy batter.

It works... Oh, thank you.

..and who would think that okra would deep-fat fry?

I've enjoyed that a lot. It was good. Thank you.

Thank you very much. Well done! Are you happy?

I'm happy. FERNE: Well done, Shobna.

Good girl. Thank you.

CHRIS: Really good.

VOICEOVER: Tom is the only one of our cooks to go for a vegan burger.

Let's face it, what you've attempted is harder,

because it hasn't got the natural flavour from the meat, from the fat,

but that's absolutely delicious.

I think your fries haven't done what they should have done.

They're just far too wet. Actually, where is the cheese?

TOM: It's actually in the patty.

Yeah, I would even increase on that mozzarella underneath, over.

You've done well with that burger. It has a very good flavour.

One of the best vegan things I've tried.

VOICEOVER: First up of the two fish burgers is Ferne.

It tastes really fresh, really vibrant,

loads of zingy flavours going on there.

You're never going to get your chips really crisp

when it's a sweet potato, but a good substitute for proper chips.

I think what is good is the fish isn't overcooked,

so there's a lot of moisture, because it would be very easy

to actually make that very, very dry.

Yeah. So well done.

CLAUDIA: You happy? CHRIS: Nice. I'm so happy!

Karim, you're up next.

You've cooked the shape of the prawns,

there's not too much chilli in there.

The potatoes are a bit of a disaster.

A bit underdone, aren't they?

Yeah, and for them what likes a very spicy sauce,

they've got one. Yeah.

Are you listening?

Listening and eating, trying to multitask.

Your chips, as you know, are not cooked sufficiently.

I think your burger is really delicious.

Very clever, all those flavours being put together.

Your chilli sauce is excellent.

Well done. Yes!Karim!

I'll have that.

It's an improvement from total failure.

So good!

Oh, I'm haps about that.

Well done to all of you.

The judges are now going to reveal their very favourite Ultimate dish.

Mary,

this is your round.

Who won it for you?

My favourite was...

..Shobna.

Really?!

Oh, well done!

Oh! Everything was beautifully presented. Superb flavours.

Thank you very much.Angela?

I was really torn between a beautiful fish burger

and an amazing meat burger,

but I have to say, I have gone for...

..your fish burger, Ferne.

APPLAUSE

That is what you call coming back from the Eliminator.

Very good.And finally, Chris.

I think you all did amazingly well,

but the cook that cooked my favourite Ultimate burger was...

..Mr Ed Balls.

Ah!

That's your third week in a row of being favourite.

Let's make him a crown and carry him aloft.

Let's not do that. Well done to all of you.

Go home, rest,

dream about Chris and his brown paper bag.

I'll ask, but I know I won't get anything - a clue?

So tomorrow, I'm going to go with an ingredient that's sort of like...

I don't know how best to describe it, really...

..edible?OK.

LAUGHTER

Thank you very much. Thanks for that.

Yes. Well done, Chris. Cooks, thank you so much,

have a lovely rest, and we will see you tomorrow,

and a huge well done. Honestly. They're blown away.

Well done, guys. Thank you, Claud. Bye! Thank you so much.

Bye. Bye-bye.

A little bit gutted,

because I wanted this Ultimate dish to be my best.

I'm really hoping to impress Mary,

because she has been quite savage to me these last couple of weeks,

so if I ever heard her mutter the words, "Karim, I love you,

"and your food," my job here is done.

The question's always asked, when you're a favourite,

will the Rustle Up be easier?

The answer to that is no,

cos it depends on what's in the bag,

and we don't know what's in the bag.

It's day two. Rustle Up day.

I'm working on my abs,

and my core.

The cooks will be given a surprise ingredient that they'll have to make

the star of their dish.

I'm thinking an onion, er, some leftover milk.

You never complain about my cooking, do you?

WOMAN OFF-CAMERA: Do you think the yoga's going to help?

It will keep me...

I think it'll help me keep me calm and focused, but...

..if they give me an aubergine,

how's this going to help?

Morning, guys.

Morning! Morning, Ferne. Morning, Ferne! Good morning.

I think Ed's got some real experience... Yeah. ..with cooking.

There's nothing he doesn't know.

You know, just whipping up an apple cobbler.

Yeah. Who does that?

And he's also not at all competitive, is he?

No, you can tell that.

What do you reckon, best out of three?

Oh, he's gone for green! OK. It's all over...

ALL: Oh!

One in the eye.

No pressure.

Oh, I say! Oh, I say!

My problem with talking about Ed and how good he is,

is it sounds like I'm talking about myself in the third person.

"Ed is unbeatable!" It's like, "Ed did not come here to lose!"

You know.

Hello! Good morning!

Good morning. Oh, morning!

Well done on yesterday.

You all made utterly brilliant burgers,

and now it's time for everyone's favourite -

the Rustle Up.

You haven't practised,

you have no idea what's in his brown paper bag.

Hopefully it's something that you all love.

As you know, this is your last chance to impress the judges,

and if you do so, you can avoid the dreaded Eliminator.

OK, guys, so...

..today's Rustle Up ingredient, I think,

is something most of you will have at home.

It's found...

..in the freezer... KARIM: It's peas, isn't it?

Well done. It is frozen peas.

Oh! OK.

If I banged my knee, I'd be very happy with a bag of frozen peas.

Got you. Beyond that... Miserable. ..I hate you.

I'm so sorry.

You have impressed us over the last few rounds,

and we are now halfway through this competition,

so we'd like to make it a little harder.

We have reduced the ingredients that you have in your fridge

and cupboards.

Enormous luck. You have one hour for this Rustle Up challenge.

Try and blow their minds and avoid the Eliminator.

Your time starts now. Off you go. Good luck!Good luck.

Good luck, everyone.

Another day, another Rustle Up, baby!

I hate peas. I've always hated peas.

Never liked peas.

Right, OK...

You know my favourite thing

is a socially distanced chat about peas.

Er, why peas?

If you can make something delicious with some frozen peas,

and a few other bits and pieces you've got lying around,

you're never going to go hungry.

VOICEOVER: Unlike the Ultimate, our cooks have had no time to practise

for this challenge.

I'm going to do...

I don't really know.

Without their copies of

The Beginner's Guide to Impressing Mary Berry,

they're on their own.

I'm thinking, is there any rice in here?

Cos I was going to do a risotto,

and I'm slightly feeling at the moment as though my options

are not as good as I hoped they'd be.

There's just peas in there!

Our cooks have all been provided with exactly the same ingredients.

Only two eggs?

Right, let's get this on.

We've got lime, we've got garlic, ginger, onion, chilli,

Thai lime leaves, we've got instant rice noodles,

so that's a really nice dish, that.

Karim is yet to avoid the Eliminator,

and after serving up a tasty fish burger yesterday,

if he does well today, this could be his first chance.

Nice.Hello, baby, what are you making?

Like, a pea, noodle, East Asian vibe?

I'm not going to put anything else in the noodles,

apart from flavours and peas. OK, lovely.

I'm quite happy with the pantry this week.Are you? Really happy.

A lot happier than I have been any other week.

All right. Good pestle and mortar work. I love a pestle and mortar.

Do you know what I mean?

This challenge is narrower.

There's less room for manoeuvre in this one,

so it's a little bit harder.

VOICEOVER: Also going for Asian flavours is Ed Balls.

Having done well with Rustle Up ingredients in the past,

the humble pea is proving problematic.

I'm about to do a Vietnamese pho with peas.

So I've done pho before, but normally with prawn, not with pea.

Chris has made it more difficult,

cos you're all advancing at leaps and bounds,

so it's not to be easy.

I had to think a long time, looking at the ingredients before I started,

because it wasn't what I was expecting.

Well, Chris has done his job - not what you expected.

He definitely has.

VOICEOVER: Yesterday, Ferne's Asian spin on a fish burger

won her a favourite.

She's hoping for a repeat performance today.

Hi, Chris. Hello, Ferne. Sorry about my messy kitchen.

That's OK.

So what's going on? What are you doing?

So it's going to be a Thai pea soup... Yep.

..turned into ramen, so, like, some noodles and egg.

This is my Thai paste.

It's not that spicy, actually,

cos I don't want to blow Mary's head off.

We're still going to get the pea?

It's pea in colour.

What's the sweetness in there?

Oh, do you not like it? No, it's nice.

It's just got a little bit of honey in it.

Oh, OK. Do you think I should do the flatbread?

Would there be peas in it? Could there be peas in it?

No.

I'm going to leave it.

The pan is just stock, which is reducing,

and this is going to be the basis of my pea soup.

Do you cook a lot with peas?

Well, I always have it in the house.

You know, my dad always said that I lived off the smell of an oily rag

in my thespian days - which was the whole of my 20s!

And I did do pea soup quite a lot.

I mean, if you were on a shoestring, it was just divine.

Perfect. All right, I'll let you carry on.

Another cook rustling up a soup is Rachel.

I'm going to make pea and ham soup, and then I think, if I've got time,

I'll do something else.

He might be livid about peas,

but Ed Byrne has also committed to making soup.

You all right, Ed-ward?

Why are you looking so sulky?

I don't like peas!

How can you not like a pea? It's so inoffensive!

Pea is... It has a very strong flavour.

Otherwise, why would you make pea soup?

Yeah. Is that what you're making for us?

Yeah, I am. OK. All right.

You've got to get over your frustration and hatred of the pea.

If you don't cook it with love,

we're never going to get anything tasty, all right?

OK, we are in trouble, then. Just a little bit of pressure there.

This dish reminds me of growing up in Oldham,

sort of quick family meals that my mum used to rustle up

from ingredients that... I don't know -

weren't particularly Indian.

Shobna's hoping to appeal to the judges with peas three ways.

CLAUDIA: What are you making? Er, different things with peas.

OK. Like what?

Like a little pea pate...OK. ..and a little pea and cauliflower,

and then a little pea and potato stuffed bread.

So, like a meze? A meze. Can I use that word?

So, if somebody was coming into your restaurant, and on the menu,

it would just say, "An Introduction to Peas"?

Yes, it would say "Peas, Please".

After lots of moaning, they've all started assembling what looks like

quite good dishes.

KARIM: The peas are in!

Surely, if I put just loads of peas in,

it becomes the star of the dish, right?

Karim's growing in confidence.

He certainly wants to, I think, avoid another Eliminator.

So I've put my herbs in, I've got some got coconut milk,

to make a nice little sauce.

It should all come together.

I just don't really know what I'm doing.

Edward Byrne, he had all the makings to make a great soup,

but I think it's going to be quite a chunky soup.

There's nothing wrong with that.

Have you decided to fall in love with peas?

No, I have absolutely not.

No? But that would be the perfect arc of this story.

In the romantic comedy, we are still very much in the first act...Right.

..where we hate each other. Fine. Understood.

The peas are still trying to close down my book shop.Yeah.

Cooks, you are halfway.

30 minutes left.

If you're making a simple soup,

you've got to do something to fill the time and show off.

Yes, something that incorporates peas alongside it, then great,

that's brilliant.

VOICEOVER: The judges were underwhelmed

by Rachel's Ultimate burger, so to go with her simple pea soup,

she's deploying some advanced cooking skills.

I'm inventing a pea and Parmesan souffle.

Are you? Just on the side. So I'm just inventing it,

just to see if it works.

Otherwise, you're just going to get...

Is this what you're doing now? I've done the soup.

Good luck. Thank you so much.

To create the perfect souffle, Rachel needs to combine cheese sauce

with egg whites, which should rise in the oven,

giving a crisp outside and a light, airy centre.

I have never made this before,

but let's just get the rest of this out and bake it.

Tom is also hoping his baking skills with a soup side

will wow the judges.

CLAUDIA GASPS

Look at you! What have you made?

Oh, I'm making a pea and Parmesan scone.

Oh! Don't let me stop you. Oh, sorry...Cook.

I always pause in my tracks, don't I?You mustn't pause. Cook.

It's the only way in which I'm typically masculine.

I can't multitask at all!

In. Put it in! Sorry, sorry!

Oh, my God, I forgot the peas!

Oh, well. Leave it out.

We're having cheese souffle on the side.

VOICEOVER: With her pea paratha and spicy pea veg on the go,

Shobna has moved on to her potato pea cake.

My biggest concern is whether it's pea-y enough.

How happy were you to be Mary's favourite?

She's like my mum, you know, you want to please her.

She's adorable. You know, a bit of validation from Mary.

Oh, my God, it's everything. It's everything, yeah.Yeah.

Everything to me.

VOICEOVER: Ferne is determined that her Thai-inspired dish

will scream "pea".

Oh, my Lord. I've blended some pea,

and then some of the pea is to be added on the top of the ramen.

I think pea is the star of the dish,

cos it's a Thai...pea soup.

To go with his pea soup, Ed Byrne is serving...

It's just soup. I've kept it simple.

It's just the only thing I know vaguely how to make out of peas.

Ed Balls is doing his take on a Vietnamese pho,

a noodle soup traditionally made with a bold beef broth,

cooked for hours to extract maximum flavour.

In the broth, I've got chilli, ginger, garlic and then some stock.

The peas themselves are not going to do much work in terms of flavour.

Just looking at what he was doing, it looked like a clear broth.

Where's the pea flavour here?

You know, I don't know if that's going to come through at all,

really. Cooks, you have 15 minutes to go.

Cripes!

Cripes!

Don't look.

VOICE-OVER: Having invented her own version of a souffle...

RACHEL: Mary, you're spying on me!

I am.

Don't you think I'm not.

..it's crunch time for Rachel.

Mmm!

I don't think they're rising at all.

Her souffles need a rebrand.

I'm going to get my Parmesan custards out in a sec.

Look at these, Angela. Oh, yeah?

Parmesan custard with Parmesan crisps.

Where's the pea in all of that?

Come and have a look.

So what should be the texture inside?

Quite souffle-ish.

So, not a custard? Erm...

Cos custard and souffle are very different.

I think I'm in trouble with that one.

Sticking in these herbs.

VOICE-OVER: Having failed to fall in love with peas,

Ed Byrne is still trying to make a delicious dish

with his nemesis ingredient.

I've added some chilli flakes,

I'm now going to add some coconut milk,

and I think that's just going to, erm, give it something?

Have you tried it? Yeah, I don't like it.

The seasoning I've chosen to go with it goes with it.

Have you got any pancetta left?

No. It's all in there.

I was going to put some... Spring onion? ..spring onion on top,

as a sort of garnish. Yeah, lovely. Lovely!

I'm really happy with that.

They've got a good rise, they're nicely browned.

Cooks, you have five minutes left, five minutes.

Look, they've all sunk now.

Maybe I should cover them.

That's what we do.

Woo! Sauce'll be good.

What's in here?

Oh, well, it was going to be tikkis, but I couldn't do it,

so I made potatoes and peas, just mixed together.

The chillies are going on top, so they're optional,

or maybe I won't put them on Mary's.

VOICE-OVER: At the last minute, Karim has a flash of inspiration.

I'm potentially going to serve, like, a pea shot,

cos I'm sure they do it in fancy places,

and they do taste rank,

but it's a very hipster, cool thing nowadays.

Let's try it.

Oh, I don't know about that.

With time almost up, he decides to put his side on the top of his dish.

Cooks, you have 20 seconds remaining.

I haven't got a chopping board.

I'm not totally sure that's that exciting,

but, you know, it is what it is.

Agh! These are bloody hot.

CLAUDIA: Cooks, time is up.

Such a relief to finish.

VOICE-OVER: Just an hour ago, the cooks were given the task of making

something, other than themselves, the star of the show -

the humble frozen pea.

Now the judges will judge them.

Three cooks have rustled up a pea soup.

Tom. Come on, scone man.

KARIM: Man like Tom. There go. Scone man!

This is pea soup, pea scone. Hopefully not pea soup, be gone.

The flavour of your soup is magnificent.

It's got the sweetness, it's got the vibrancy,

it's got that freshness from the pea.

Texture, seasoning, colour,

spot on. Oh!KARIM: Nailed it!

Well done, Tom. I'm so chuffed!

I didn't look underneath, and you know what I'm like, I always do.

I mean, how perfect is that?

Look at that.

Really good. I think you've done exceedingly well.

KARIM: Oh, Tom! I'm so pleased!

Great work, bro!

Rachel, your turn.

TOM: Go on, Rachel.

VOICE-OVER: Rachel's also served up a side with her soup.

I have made a pea soup

with Parmesan crisp pots.

To me, this looks like a souffle what's sunk.

It's a shame you haven't got peas in that,

and it could do with a little bit more pepper and salt.

The pancetta that you've got in the soup,

I would have put in the bottom of your pot, with peas,

so when you tuck in with a spoon, it all just meshes together.

I accept that. Good girl.

Ed,

hater of peas.

It's not the nickname I was hoping for, but hater of peas will do.

Judges, I give you my pea and ham winter warmer.

For someone who doesn't like peas,

I think you've made a fairly decent soup there, Ed.

The potatoes are probably slightly too big,

and therefore slightly overpowering, when you have a mouthful of those.

The amount of time you had, one hour,

you could have put something on the side.

Shobna, your go.

My go.Come on, love.

Go, Shobna. Go, Shobna. Go, Shobes.

It's peas three ways.

Masala peas, vegetable mix peas,

and peas paratha.

I love your paratha, I think they're delicious.

I like the fact that you've used something you know quite well,

adapted it, and added peas into it. Quite a smart way of doing it.

I think it lacks a bit of seasoning, which, for you, is unusual.

We're moving towards just having peas on the side

of a cauliflower dish.

In terms of, you know, peas being the star,

and it being sort of one cohesive pea dish,

I don't feel this quite gets there, I'm afraid.

I accept that.

I thought I would ap-peas-e you.

LAUGHTER

Thank you.

VOICE-OVER: Now, the two Asian-inspired soups.

Ferne, you're next. Good luck. Good luck. Thank you.

I have made a Thai pea soup,

ramen-style.

It's got a wonderful colour,

loads of flavour coming from everywhere.

It looks most attractive, it looks a proper meal,

and, to me, I'm enjoying it.

Thank you.

Edward. Up you come. Go, Ed. Go on, Ed.

KARIM: Go on, Ballsy. Go smash it. Balls it up.

So, it's a Vietnamese pea pho.

This is fairly weak soup.

For me, it doesn't have that depth of flavour,

certainly not from the pea.

I think pea is the wrong ingredient to make that dish with.

I just don't think you're getting the full flavour.

It tastes too watery, for me.

Great. Thank you. Thanks, Ed. Cheers. Thank you.

That was disappointing.

That was really poor.

If it was anybody else, Ed, I'd be commiserating,

but finally, finally, you've put a foot wrong.

No, well, it was too light.

Karim, please bring up your pea wonders.

This is my pea Thai curry, with crushed pea and mint garnish.

I think you've nailed that. Definitely peas.

Peas everywhere.

Peas on peas.

That depth of flavour that you've got in there is really lovely.

The fact you added that extra peas on top really sort of sold it,

towards the end.

All the flavours are subtle,

and the pea is definitely the king of the dish.

I think you've done well.

Thank you, Mary. That really means a lot. Thank you.

RACHEL: I think you've avoided the Eliminator! No!

Yes, you have! Smashed it!

You're home and dry.

Cooks, huge congratulations on brilliant pea dishes.

The judges will now go and deliberate and decide

who is going to take part in the Eliminator.

Go lie down on the sofa, and let's never say the P word,

not if Ed Byrne's listening.

Well done.

VOICE-OVER: Based on yesterday's Ultimate and today's Rustle Up,

the judges must now choose at least two cooks

to cook again in the Eliminator.

To my mind, Tom and Ferne are safe.

Shobna's burger was great.

Ultimate, your favourite dish, Mary,

but today, it didn't feel like a finished dish, to me.

I might be in the Eliminator. TOM: I don't think so.

It's possible.

You see, I think this thing about winning a judge's favourite,

I know they say it's not absolute, but I think it's near as dammit.

If you look at your favourite, Ed Balls,

what Ed did today was diabolical.

The soup had absolutely zilch flavour.

The weakest dish so far in the competition.

RACHEL: I think you're going to be in the Eliminator!

Two of our cooks that have probably not excelled at either

are Rachel and Ed Byrne.

Ed's burger, for me, was very, very solid, and I don't like that.

It was probably my least favourite of the traditional pea soups.

Rachel had her pea soup with extras,

because she felt she needed to jazz it up,

but they made no sense to her dish.

And yesterday... Her chips were decidedly underdone,

and they were white. Yes.

Karim, his burger wasn't the best.

It was a bit big, but it had nice flavour,

he had that lovely crab.

His potatoes were a bit of a disaster.

Is his pea Thai curry enough to save him from yet another Eliminator?

We do have to, unfortunately, send one home,

so we've got to put at least two in, possibly maybe a third, or,

I mean, you could argue a fourth.

VOICE-OVER: The Eliminator is set by Angela.

All the cooks must follow a recipe she has chosen,

and the one who does the worst will leave the competition.

Angela and her fellow judges have decided who's going to take part

in the Eliminator.

Just to remind everybody, this is judged completely blind.

You are judged solely on this plate of food.

So, over to Ange.

The first cook I would like to see cook again today is...

..is you, Ed Byrne.

Proper order.

The next cook we would like to see cook again is...

..is you, Rachel.

The next cook we would like to see in the Eliminator is...

..is you, Ed Balls.

And that's it. Only three cooks going through this week. What?!

Sorry. Well done.

You're not in the Eliminator this week.

Oh, thank you so much.

So, what I would like you three to cook for me and my fellow judges

is a wonderful Sicilian dish called cannoli.

So I would like six evenly...

Six! ..rolled and filled cannoli,

lightly deep-fried, and a beautiful ricotta filling.

You've got the recipe.

You've got enough time.

Read it. Good luck, guys.

All right. Enormous luck to Edward, Ed and Rachel.

You have 35 minutes to make cannoli.

This is to stay in the competition.

Oh, deep-fat fryer. Hell.

Your time starts now.

SHOBNA: Go for it.

Cannoli moulds?

VOICE-OVER: In the Eliminator,

the cooks have the same ingredients...

50 mls of Marsala...

..and the same recipe.

CLAUDIA: That is speed reading.

VOICE-OVER: The judges aren't watching,

so won't know who has cooked what.

I've never experienced this side of it, Tom. I've never!

You deserve it.

In Sicily, cannolis are a popular dessert pastry,

served in almost every cafe.

I've never made cannoli before. I've absolutely no idea what this means.

In British celeb circles, they're less familiar.

I've never made cannoli in my life before, but, you know,

I feel like the best time to learn

is fighting for your place in a competition.

I haven't made cannoli before.

As you can probably tell.

I think it's great when we can test them on trying to be uniform,

so you can check that there's a consistency there.

First, the cooks are tackling the cannoli dough.

Very sticky.

It does say knead.

Get your knuckles in.

I'm rubbing in the butter and the flour,

cos that I know how to do.

You have to make it slightly difficult, slightly technical,

because, actually, they're quite good. It's not so easy to choose.

KARIM: Nice, nice. TOM: That's looking great.

That's it, that's it, that's it.

But with a recipe this technical,

success for anyone is far from guaranteed.

Using the 10cm cutter, cut out six rounds,

wrap each circle tightly around a cannoli mould.

They've got one egg, so they use the yolk in the pastry,

they keep the white,

so when you've got your circle, you wrap it round,

you have to seal it with that egg white,

otherwise it could come off in the fryer.

Well, let's try it.

With Rachel and Ed Balls' cannoli ready to fry,

Ed Byrne is still rolling his dough.

TOM: No, honestly, roll.

ED: OK. Just go, Ed.

Oh, one's gone very wrong.

Ed Balls might have four judges' favourites in his locker,

but they mean nothing in the Eliminator.

It's only this plate of food that counts.

One of them's come off.

How do I get them out?

Have you got your tongs, darling?

Right, take THAT out, that hasn't worked.

OK, Ed's had the same problem.

CLAUDIA: You all right, Ed?

Yeah. One of them's come off.

Now, I'm panicking now.

WHISPERING: Ed Byrne's aren't in the deep-fat fryer yet.

OK, so I need six of these. Six. Yeah.

Good.

FERNE: How are they all looking, Ed? Are they all similar size?

I don't know.

They're really hot, still.

What's the first thing when you bite into it?

It's that beautiful crunch, isn't it? Yeah.

That's what we want, that lovely crispiness. Not doughy.

VOICE-OVER: With each cooking six pastries in two batches,

another challenge is making sure all are consistent.

CLAUDIA: Well done.

Nice, darling!

We don't want these cannoli looking like Rachel's chips,

so blonde, you know, we want to make sure they've got a beautiful colour.

Argh! Come on!

WHISPERING: Oh, God. This is so stressful.

TOM: Oh, look at that!

You have five minutes left.

VOICE-OVER: Angela's recipe calls for the cannoli to be evenly filled

with a thick, orange-flavoured cream.

KARIM: This is tough.

They've got to make sure that they, you know, a bit of finesse,

a bit of delicacy.

CLAUDIA: Right, piping bag. It's just the zest of the orange,

right, none of the orange juice? That's fine, it's fine.

Honestly, there's no time. I can't even watch.

SHOBNA: Keep going, Ed. Come on, Ed.

Cooks, you have one minute left.

Come on! Balls has finished his! Don't worry. Don't worry about that!

You've still got a minute for what you've got to do.

God, I'm trembling.

CLAUDIA: 20 seconds.

Quick, Rachel, are you done?

Yeah.

Time is up!

Da-da!

Well done.

What was the big panic about?

Oh, you pulled that out the bag!

Cor, that was tough.

Very, very well done.

TOM: Bravo, bravo, bravo!

It's quite draining, isn't it?

OK, judges,

Cannoli time.

VOICE-OVER: The judges have no idea

which celeb cook produced which plate of cannoli.

The one they like least will leave the competition.

It's just so stressful.

It is.

So, blue first up, guys.

They're beautifully uniform, don't you think, when you look at that?

No, I think they've done a great job. Great colour.

Looking back, I can't think of any major mistakes I've made.

It's all in the taste now,

cos everybody's looks really nice from here.

I like the filling on this one. I think they're cooked well.

The pastry, I think, or the frying of these is better than the first.

Yeah, yeah.

You know, obviously not as much cream, they're not as evenly filled,

but actually, I think, slightly nicer flavour.

These feel the crispest of them all...

Yeah. ..and...

..they've got cream all the way through. Mine have. Have yours? Mm.

It's as though one person has made all three plates. Yeah.

WHISPERING: She said it's almost as if one person has made all of them.

It's going to be fractional. Fraction.

I think that's absolutely remarkable,

that they're all so close.

There's very little in it.

I think Blue's filled too much... Mm.

..and I think Pink and Yellow have not filled enough.

They're fully taking their time judging us, aren't they? Yeah.

What's worse, overfilling or underfilling?

That's, like, that's where we are, isn't it?

It's hard for you guys to wait,

but I think we might be sleeping here.

I'm just saying.

QUIETLY: I mean, I would argue, for me,

WHISPERING: ..Blue is my weakest. Yeah.

There's nothing in it, but if I had to pick,

yeah, I'd go Pink, probably.

Mary, do you have a weakest?

Why am I finding this so difficult?

Hm.

Cooks, they have decided. Please come forward.

Well done.

That was quite a hard recipe, I thought, that I gave you,

and you cooked these cannoli very well indeed,

so it really is in the slightest error that we're looking for

to send someone home...

..and therefore, we think...

..the person going home...

..in fact, none of you are. They were great, well done.

No! What?! Yeah!

CHEERING

You...!

Oh!

How?!

I'm so happy!

This is better than my wedding day.

LAUGHTER

All three lots of cannoli looked identical,

and they all tasted so similar,

so the only fair thing is to say you all stay.

This is my happy dance.

This is my mission accomplished dance.

I can go into the next round totally feeling like I'm the underdog again,

which is always where I like to be.

I have never eaten a cannoli,

but I have now cooked and eaten a cannoli,

and yes, I can confirm, it was quite a stressful experience.

Looking forward to week five.

Looking forward to whatever it throws at me,

cos it can't throw anything worse than a pea Rustle Up.

What's up, Doc?

VOICE-OVER: Next time...

Oh, yours is excellent.

..rivalries flare over Sunday roast...

Who's got the crunchier roasties, Ed?

No!

..and Chris' Rustle Up leads to slip-ups.

How's it going, Mumsie?

Not well.

I am fuming!