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1
00:00:02,000 --> 00:00:03,600
Can anyone smell that burning?
Oh, my God!
2
00:00:03,600 --> 00:00:06,520
Oh, you're on fire!
In the heat of the kitchen...
3
00:00:06,520 --> 00:00:08,640
Gangnam Style! Oppan Gangnam Style!
Now! One, two...
4
00:00:08,640 --> 00:00:12,840
..ten celebrities
will battle it out...
5
00:00:12,840 --> 00:00:13,920
That is rank!
6
00:00:13,920 --> 00:00:17,040
Pakora's not worked.
A little bit depressing.
7
00:00:17,040 --> 00:00:19,320
..to impress the judges.
8
00:00:19,320 --> 00:00:20,680
This is to die for.
9
00:00:20,680 --> 00:00:22,320
I'd be impressed
with that in a restaurant.
10
00:00:22,320 --> 00:00:23,400
YEEEEES!
11
00:00:23,400 --> 00:00:24,760
Some will rise...
12
00:00:24,760 --> 00:00:27,560
My possets are sitting!
13
00:00:27,560 --> 00:00:28,600
I'm thrilled!
14
00:00:29,880 --> 00:00:31,720
..some will fall...
15
00:00:31,720 --> 00:00:33,560
Oh!
16
00:00:33,560 --> 00:00:35,680
This is not how
the professionals do it.
17
00:00:35,680 --> 00:00:36,960
This dish doesn't work for me.
18
00:00:36,960 --> 00:00:38,880
I just ran out of time!
19
00:00:38,880 --> 00:00:41,880
Everything that could go wrong
has gone wrong.
20
00:00:41,880 --> 00:00:43,680
..but out of the chaos
of the kitchen...
21
00:00:43,680 --> 00:00:45,520
Get it!
22
00:00:43,680 --> 00:00:45,520
WHISTLE BLOWS
23
00:00:45,520 --> 00:00:47,800
Oh, man! How is this possible?!
24
00:00:47,800 --> 00:00:49,480
Order, order!
25
00:00:49,480 --> 00:00:51,000
..one will emerge...
26
00:00:51,000 --> 00:00:52,960
Surprise! Oh! Da-da!
27
00:00:52,960 --> 00:00:54,920
Oh! Ooh! Bang on.
28
00:00:54,920 --> 00:00:56,560
..as the first ever...
29
00:00:56,560 --> 00:00:58,200
I might have just pulled this
out of the bag.
30
00:00:58,200 --> 00:00:59,800
I can't believe how much
this means to me!
31
00:00:59,800 --> 00:01:02,360
..Celebrity Best Home Cook.
32
00:01:02,360 --> 00:01:03,920
PIG-LIKE GRUNTING
33
00:01:13,240 --> 00:01:15,960
Our seven remaining celebs
are getting ready
34
00:01:15,960 --> 00:01:17,680
to get back in the kitchen.
35
00:01:17,680 --> 00:01:18,960
HE SIGHS
36
00:01:18,960 --> 00:01:22,160
It's not the cooking,
it's the early mornings that get me.
37
00:01:23,560 --> 00:01:28,080
I did not get into show business
to get up this early.
38
00:01:28,080 --> 00:01:31,360
I'm going to have a quick pump
before I hit the road today,
39
00:01:31,360 --> 00:01:35,240
because I've been eating
all my practice dishes solo,
40
00:01:35,240 --> 00:01:38,520
and I've got awfully
broad of beam.
41
00:01:38,520 --> 00:01:41,240
Ferne, you are amazing.
42
00:01:41,240 --> 00:01:45,040
Ferne, you will not be
in the Eliminator.
43
00:01:47,640 --> 00:01:49,840
Let's hope that it works.
44
00:01:52,320 --> 00:01:53,600
Oh!
45
00:01:55,320 --> 00:01:58,000
Let's go knee to elbow,
knee to elbow.
46
00:02:01,920 --> 00:02:06,760
Approaching the halfway point,
the competition is heating up.
47
00:02:06,760 --> 00:02:09,000
I don't want to be that girl,
where I'm like,
48
00:02:09,000 --> 00:02:11,840
"Ed Balls is my nemesis," but...
49
00:02:11,840 --> 00:02:16,440
..it's Mission: Take Down Balls
this week.
50
00:02:16,440 --> 00:02:19,280
The cooks have two days
to impress the judges.
51
00:02:19,280 --> 00:02:22,240
At the end, one of them
will be sent packing.
52
00:02:22,240 --> 00:02:23,680
Feels good to be home. Yep.
53
00:02:23,680 --> 00:02:24,760
It's lovely, isn't it?
54
00:02:24,760 --> 00:02:26,680
It's always more relaxed
when there's no judges.
55
00:02:27,920 --> 00:02:29,520
So today's all about TV dinners,
right?
56
00:02:29,520 --> 00:02:32,560
What's all of our favourite
TV shows? Apart from mine.
57
00:02:32,560 --> 00:02:35,760
You cannot sit down and have dinner
and watch TV at the same time.
58
00:02:35,760 --> 00:02:37,120
That's totally unacceptable.
59
00:02:37,120 --> 00:02:39,560
Oh, I always eat and watch TV.
A TV tea.
60
00:02:39,560 --> 00:02:42,640
A TV tea... Is that what you say?
..is sat on my sofa,
61
00:02:42,640 --> 00:02:45,360
and I've, like, built a little
tray thing to sit and eat,
62
00:02:45,360 --> 00:02:47,720
so I've made myself a little area.
63
00:02:47,720 --> 00:02:49,120
We are total slobs.
64
00:02:50,320 --> 00:02:54,080
I get home and I put on a pair
of my husband's sweat pants,
65
00:02:54,080 --> 00:02:55,360
sit on the sofa...
66
00:02:55,360 --> 00:02:57,160
LAUGHTER
67
00:02:57,160 --> 00:02:59,880
Oh!
I can't see you doing a TV dinner.
68
00:02:59,880 --> 00:03:01,520
I can't have it on the sofa.
69
00:03:01,520 --> 00:03:04,280
The last time I ate on it,
I spilt gravy on it,
70
00:03:04,280 --> 00:03:08,280
although I have got something now
which removes upholstery stains.
71
00:03:08,280 --> 00:03:10,080
This is my kind of conversation.
72
00:03:10,080 --> 00:03:11,560
Cos I live alone,
73
00:03:11,560 --> 00:03:13,440
and I'm forever in my birthday suit.
74
00:03:13,440 --> 00:03:15,320
I very seldom get dressed.
75
00:03:15,320 --> 00:03:17,240
Yeah, you REALLY have to
Scotchgard that sofa.
76
00:03:17,240 --> 00:03:19,120
Yes, Ed!
77
00:03:19,120 --> 00:03:20,880
Good morning, everybody.
78
00:03:20,880 --> 00:03:22,960
Morning! Morning. Good morning!
79
00:03:22,960 --> 00:03:24,400
How much are we going to miss Ruth?
80
00:03:24,400 --> 00:03:27,440
So much. Oh! So much.
We missed her a lot this morning.
81
00:03:27,440 --> 00:03:29,280
Are you ready for another
set of challenges?
82
00:03:29,280 --> 00:03:30,440
Yes. Ooh...
83
00:03:30,440 --> 00:03:31,840
And Ferne, Tom,
84
00:03:31,840 --> 00:03:34,760
you've got rid of the fact that
you were in the Eliminator.
85
00:03:34,760 --> 00:03:37,640
It is a whole brand-new situation.
Yes.
86
00:03:37,640 --> 00:03:39,160
Here are the judges.
87
00:03:39,160 --> 00:03:40,880
Hey, morning! Morning! Morning!
88
00:03:40,880 --> 00:03:44,440
Mary, you've been properly impressed
by the level of cooking.
89
00:03:44,440 --> 00:03:48,280
I certainly have, but the good thing
is it's getting better and better.
90
00:03:48,280 --> 00:03:52,520
What advice do you have
to those who are left?
91
00:03:52,520 --> 00:03:55,600
With the Ultimate, if something
comes up and I'm a bit disappointed,
92
00:03:55,600 --> 00:03:57,920
I would argue you've had time
to practise this,
93
00:03:57,920 --> 00:03:59,960
this is something you should be
showing off with.
94
00:03:59,960 --> 00:04:01,360
Thank you very much, judges.
95
00:04:01,360 --> 00:04:03,800
Mary, please come down and join me.
96
00:04:03,800 --> 00:04:05,560
Cooks, please go to your benches.
97
00:04:09,680 --> 00:04:11,360
There's the love of my life.
98
00:04:11,360 --> 00:04:13,160
Hello, there.Hello.
99
00:04:13,160 --> 00:04:15,440
Mary, this is YOUR round.
100
00:04:15,440 --> 00:04:18,280
What would you like
our cooks to make?
101
00:04:18,280 --> 00:04:21,320
This is all about
a casual TV dinner.
102
00:04:21,320 --> 00:04:23,480
You know, the sort of evening
you're at home,
103
00:04:23,480 --> 00:04:26,360
and you've got a wonderful film
to watch, or perhaps the World Cup,
104
00:04:26,360 --> 00:04:28,200
and we would like you to make
105
00:04:28,200 --> 00:04:31,640
the Ultimate burger and fries.
106
00:04:31,640 --> 00:04:33,280
Cooks, enormous luck.
107
00:04:33,280 --> 00:04:36,640
You have an hour and a half
to make your Ultimate burger,
108
00:04:36,640 --> 00:04:38,480
and your time starts now.
109
00:04:40,080 --> 00:04:42,920
VOICEOVER: The aim for our cooks is
to get a judge's favourite
110
00:04:42,920 --> 00:04:44,480
for their dish.
111
00:04:44,480 --> 00:04:46,560
Come on, baby.
112
00:04:46,560 --> 00:04:49,880
If they do, it could help them
avoid being asked to cook again
113
00:04:49,880 --> 00:04:51,200
in the Eliminator.
114
00:04:51,200 --> 00:04:54,440
One stem lemongrass.
Does that just come like that? Yeah.
115
00:04:54,440 --> 00:04:56,120
Oh.
116
00:04:56,120 --> 00:04:58,800
Why am I in a panic already?
117
00:04:58,800 --> 00:05:00,840
Why did you set this challenge,
Mary?
118
00:05:00,840 --> 00:05:04,400
I set this challenge because so
many people eat their food
119
00:05:04,400 --> 00:05:06,000
in front of the telly.
120
00:05:06,000 --> 00:05:10,000
I think it's what everybody does,
but we want to see the very best.
121
00:05:10,000 --> 00:05:12,480
Yes, but why a burger
for TV dinners?
122
00:05:12,480 --> 00:05:15,400
It's lovely, when you've got
an event to watch.Yes.
123
00:05:15,400 --> 00:05:17,960
You're all cheering...Yes.
..or you're all together, and...
124
00:05:17,960 --> 00:05:19,160
I agree with you.
125
00:05:19,160 --> 00:05:22,680
..it's not something to be
eaten round the table.
126
00:05:22,680 --> 00:05:26,160
I think this is a good Saturday
night dinner with the family.
127
00:05:26,160 --> 00:05:29,600
Sunday definitely likes a TV dinner.
128
00:05:29,600 --> 00:05:32,240
She goes, "No, in the front room,"
129
00:05:32,240 --> 00:05:35,080
but I've got cream carpet.
130
00:05:35,080 --> 00:05:37,840
When I have a family, it'll be,
I'll definitely be strict,
131
00:05:37,840 --> 00:05:40,480
and I won't let my kids
really watch telly.
132
00:05:40,480 --> 00:05:42,880
Oh, yeah, Karim? Yeah!
133
00:05:42,880 --> 00:05:44,840
Yeah, you're not going to
let your kids watch telly?
134
00:05:44,840 --> 00:05:46,600
No, I'm going to be well strict.
135
00:05:46,600 --> 00:05:48,440
Cos I know what I'm like.
The best baby-sitter.
136
00:05:48,440 --> 00:05:49,920
Yeah, that's what you say NOW.
137
00:05:55,600 --> 00:05:59,680
Three of our cooks are going
for a classic beef burger.
138
00:05:59,680 --> 00:06:03,320
I have made this dish before,
and it works,
139
00:06:03,320 --> 00:06:06,480
er, I just think it needs
more seasoning
140
00:06:06,480 --> 00:06:08,120
than from the last time I did it.
141
00:06:08,120 --> 00:06:11,600
Ed's making a Bloody Mary burger,
with Waldorf slaw
142
00:06:11,600 --> 00:06:13,400
and sweet potato wedges.
143
00:06:13,400 --> 00:06:15,760
Do you have meals in front
of the telly with the kids?
144
00:06:15,760 --> 00:06:18,240
Yes, on Fridays.Do you?
145
00:06:18,240 --> 00:06:19,680
My youngest in particular, he'll go,
146
00:06:19,680 --> 00:06:21,600
"Can we have tea
in front of the telly?"
147
00:06:21,600 --> 00:06:23,400
and we'll go, "What day is it?
Is it Friday?
148
00:06:23,400 --> 00:06:25,840
"No, it's not. So, no, we can't."
149
00:06:25,840 --> 00:06:27,320
That's very sweet.
150
00:06:29,480 --> 00:06:33,200
VOICEOVER: The other Ed - Balls -
is also hoping beef will help him
151
00:06:33,200 --> 00:06:35,240
keep his seat in the competition.
152
00:06:35,240 --> 00:06:37,560
Ed, you look very pensive.
153
00:06:37,560 --> 00:06:39,880
I was actually staring
at all the ingredients, thinking,
154
00:06:39,880 --> 00:06:41,520
what is the right order
to stack them in?
155
00:06:41,520 --> 00:06:43,680
So tell me what you're
exactly making.
156
00:06:43,680 --> 00:06:47,960
I'm making a spicy barbecue burger
with bacon and cheese.
157
00:06:47,960 --> 00:06:50,560
You're very tidy.
Are you like that at home? Yeah.
158
00:06:50,560 --> 00:06:53,480
If I don't tidy up as I go along,
then...then it just,
159
00:06:53,480 --> 00:06:55,120
it all loses control.
160
00:06:56,280 --> 00:06:59,120
With a reputation for her
straightforward approach
161
00:06:59,120 --> 00:07:00,640
in previous challenges,
162
00:07:00,640 --> 00:07:04,360
Rachel is the third of our celebs
using beef for her patty.
163
00:07:04,360 --> 00:07:06,800
CLAUDIA: Hello!
This looks beautiful!
164
00:07:06,800 --> 00:07:08,400
Good.What are you making?
165
00:07:08,400 --> 00:07:10,480
I'm making just
a plain beef burger, really,
166
00:07:10,480 --> 00:07:13,640
but with a bit of my
special ingredients.
167
00:07:13,640 --> 00:07:17,000
VOICEOVER: Rachel is flavouring
her burger with thyme, parsley
168
00:07:17,000 --> 00:07:18,360
and stout.
169
00:07:18,360 --> 00:07:21,600
If your kids come home and they go,
"Mum, I'm so tired,
170
00:07:21,600 --> 00:07:22,880
"we just want to watch this..."
171
00:07:22,880 --> 00:07:26,080
I made these for them last night,
actually.Did you? They loved them.
172
00:07:26,080 --> 00:07:28,120
The boys just inhaled them.
Did they?
173
00:07:28,120 --> 00:07:30,120
But they were really cross
that I couldn't be bothered
174
00:07:30,120 --> 00:07:31,600
to practise the chips.
175
00:07:33,000 --> 00:07:35,840
VOICEOVER: The first of two cooks
hoping a fish burger will keep them
176
00:07:35,840 --> 00:07:38,480
in the competition is Ferne.
177
00:07:38,480 --> 00:07:41,040
I feel quite calm because
178
00:07:41,040 --> 00:07:43,880
I practised this recipe
179
00:07:43,880 --> 00:07:45,720
literally two nights ago,
180
00:07:45,720 --> 00:07:48,800
because I don't want to be
in the Eliminator.
181
00:07:48,800 --> 00:07:50,480
Hello, Ferne. Hi, Angela.
182
00:07:50,480 --> 00:07:51,720
What are you making us?
183
00:07:51,720 --> 00:07:54,600
I'm making a spiced fish burger.
184
00:07:54,600 --> 00:07:57,640
What's the fish?
Salmon, cod and prawns.
185
00:07:57,640 --> 00:08:01,480
VOICEOVER: Ferne's aiming for a
tandoori flavour in her patties,
186
00:08:01,480 --> 00:08:04,240
which will be complemented
with a mango salsa.
187
00:08:04,240 --> 00:08:07,080
And how are you feeling?
You know, your first Eliminator?
188
00:08:07,080 --> 00:08:09,520
Are you back on the bike,
as they say?
189
00:08:09,520 --> 00:08:12,520
I really want to avoid it now.
Obviously, yeah.
190
00:08:12,520 --> 00:08:14,000
Last week wasn't fun for me.
191
00:08:14,000 --> 00:08:16,600
No, no, no. It was... You didn't
have the best week, did you?
192
00:08:16,600 --> 00:08:17,720
I was so emotional!
193
00:08:17,720 --> 00:08:19,480
All right, good luck, Ferne.
Thank you.
194
00:08:20,920 --> 00:08:22,600
King of the Eliminator Karim
195
00:08:22,600 --> 00:08:26,480
is hoping this is the first time
he WON'T be facing the chop.
196
00:08:26,480 --> 00:08:28,680
Like Ferne,
he's going for a fish patty,
197
00:08:28,680 --> 00:08:31,160
but with traditional potato fries.
198
00:08:31,160 --> 00:08:32,560
So what's in it?
199
00:08:32,560 --> 00:08:35,320
We have white crab, brown crab...
Right.
200
00:08:35,320 --> 00:08:37,680
..prawn and cod.
And what's holding it together?
201
00:08:37,680 --> 00:08:39,920
The love. Karim's love. OK.
202
00:08:39,920 --> 00:08:42,240
You don't mind being in the
Eliminator. You nail it, every time.
203
00:08:42,240 --> 00:08:43,560
It's my best round!
204
00:08:43,560 --> 00:08:44,680
ANGELA LAUGHS
205
00:08:44,680 --> 00:08:46,920
I want to be honest, I really don't
want to be in it this time.
206
00:08:46,920 --> 00:08:48,720
I want you to like my cooking,
207
00:08:48,720 --> 00:08:50,480
and I really want to
blow you guys away.
208
00:08:50,480 --> 00:08:52,800
I feel like I've got some more to
offer. But it's funny, we said,
209
00:08:52,800 --> 00:08:54,440
you know, he's very good
in the Eliminators,
210
00:08:54,440 --> 00:08:56,320
and I said he just follows
the recipe,
211
00:08:56,320 --> 00:08:57,680
so you SHOULD be good in this.
212
00:08:57,680 --> 00:08:59,920
It's maybe your choice
of recipes that's bizarre.
213
00:08:59,920 --> 00:09:02,200
But Karim's done his homework
this time.
214
00:09:02,200 --> 00:09:04,040
This burger recipe's
from a friend of mine,
215
00:09:04,040 --> 00:09:05,760
who works in this restaurant
that I love.
216
00:09:05,760 --> 00:09:07,520
I go out and eat this burger
at least once a week,
217
00:09:07,520 --> 00:09:09,040
I absolutely love it -
crab and shrimp -
218
00:09:09,040 --> 00:09:11,840
and I thought, let me try
and recreate that restaurant burger,
219
00:09:11,840 --> 00:09:14,600
and hopefully make it
restaurant standard.
220
00:09:14,600 --> 00:09:15,960
Angela would love that.
221
00:09:17,720 --> 00:09:19,880
Do you eat in front of the telly?
222
00:09:19,880 --> 00:09:21,920
Yes, I love to watch sport.
223
00:09:21,920 --> 00:09:25,360
VOICEOVER: Shobna's making
Mediterranean spiced lamb burgers,
224
00:09:25,360 --> 00:09:27,440
with a home-made tzatziki sauce.
225
00:09:27,440 --> 00:09:30,920
Do you like lamb burgers?
Can we eat together on the sofa?
226
00:09:30,920 --> 00:09:35,360
Yes, but I don't want to share
with you my views on sport.
227
00:09:35,360 --> 00:09:39,160
OK. You can be on your phone with
your headphones on, if you like.
228
00:09:39,160 --> 00:09:41,440
Do you know what?
The wedding's back on. OK, cool.
229
00:09:41,440 --> 00:09:44,200
Cos it looked shaky,
but we're back on. We're back on.
230
00:09:44,200 --> 00:09:46,400
Anthony Joshua, if we can watch him,
I'm happy.
231
00:09:46,400 --> 00:09:49,080
Ring-a-ding-ding. Yeah.All day...
All day long...and all night.
232
00:09:51,840 --> 00:09:55,280
VOICEOVER: Tom is the only cook
turning his back on meat or fish.
233
00:09:55,280 --> 00:09:58,000
He's hoping to sway the judges
with a vegan burger.
234
00:10:00,840 --> 00:10:02,000
Why vegan?
235
00:10:02,000 --> 00:10:05,560
Really, if I'm entertaining,
I very often cook a meat dish.
236
00:10:05,560 --> 00:10:09,200
Right, OK. But if I'm cooking
for me, I will have a patty,
237
00:10:09,200 --> 00:10:11,760
but I will tend to have it
meat-free.
238
00:10:11,760 --> 00:10:15,240
Tom's patty will be made of
sweetcorn and chickpeas,
239
00:10:15,240 --> 00:10:19,720
flavoured with coriander, cumin
and a special binding ingredient.
240
00:10:19,720 --> 00:10:23,120
There's going to be some vegan
mozzarella, made with coconut milk.
241
00:10:23,120 --> 00:10:24,840
God, I've never heard of
vegan mozzarella.
242
00:10:24,840 --> 00:10:25,920
Yes. Do you want a bit?
243
00:10:25,920 --> 00:10:27,960
Keep a distance,
and I'll just take a bit,
244
00:10:27,960 --> 00:10:31,000
then you can sanitise
it down after. Yes.
245
00:10:31,000 --> 00:10:32,120
Not bad, actually.
246
00:10:32,120 --> 00:10:33,840
Isn't it nice?
And how are you feeling?
247
00:10:33,840 --> 00:10:35,800
That was your first Eliminator,
Tom, wasn't it?
248
00:10:35,800 --> 00:10:38,840
It's not my dream challenge,
post-Eliminator... Got you.
249
00:10:38,840 --> 00:10:41,040
..if I'm completely candid.
All right, good luck, Tom.
250
00:10:41,040 --> 00:10:43,720
I've crossed everything, and what's
not crossable, I've tied in a knot.
251
00:10:43,720 --> 00:10:44,760
ANGELA LAUGHS
252
00:10:44,760 --> 00:10:46,400
You didn't need to know that.
253
00:10:46,400 --> 00:10:49,080
Tom is brave, though,
because, actually,
254
00:10:49,080 --> 00:10:53,480
so much flavour comes from the fat
of the meat you're using. Mm.
255
00:10:53,480 --> 00:10:57,560
You've got to be so mindful
of getting that flavour in
256
00:10:57,560 --> 00:10:59,000
to a chickpea,
257
00:10:59,000 --> 00:11:01,920
which pretty much doesn't taste
of a great deal, does it?
258
00:11:03,400 --> 00:11:05,400
CLAUDIA: Do you have any concerns
about this dish?
259
00:11:05,400 --> 00:11:07,320
The one thing they keep saying is,
taste as you go,
260
00:11:07,320 --> 00:11:09,520
and season as you go...Yes.
..but you can't taste raw mince.
261
00:11:09,520 --> 00:11:12,520
No, but I'll tell you what you
can do, you can get a pan on,
262
00:11:12,520 --> 00:11:15,400
once you make your mix... Right.
..make a tiny patty.
263
00:11:15,400 --> 00:11:17,280
Make a tiny bit,
and then decide from there.
264
00:11:17,280 --> 00:11:20,440
Will you do that? Do you know
how much that would impress them?
265
00:11:20,440 --> 00:11:22,360
Claude?Yeah.
266
00:11:22,360 --> 00:11:24,000
What do you need, Karim? Just a...
267
00:11:24,000 --> 00:11:26,040
Can you describe this
scale thing again?
268
00:11:26,040 --> 00:11:27,680
All right. So listen to me.
269
00:11:27,680 --> 00:11:29,680
Yeah, I...
It's going to weigh the bowl. Bowl.
270
00:11:29,680 --> 00:11:31,040
Press zero. Press zero.
271
00:11:31,040 --> 00:11:34,560
Claudia likes to sort of interfere
slightly, and help as well,
272
00:11:34,560 --> 00:11:36,840
you know, she really feels
they're her little family.
273
00:11:36,840 --> 00:11:39,400
She's helped just a little bit
too much, I think.
274
00:11:39,400 --> 00:11:40,720
I have to cut more of these quicker.
275
00:11:40,720 --> 00:11:43,200
You've got brilliant knife skills.
Exactly. Do that.
276
00:11:43,200 --> 00:11:44,600
Claudia?What, baby?
277
00:11:44,600 --> 00:11:46,120
Stop helping Karim.
278
00:11:46,120 --> 00:11:48,000
I promise you, I'm not helping him.
279
00:11:48,000 --> 00:11:50,320
We love you, Angela.
Look somewhere else.
280
00:11:50,320 --> 00:11:52,680
All right, darling. Put that in.
Come on. OK, let's go.
281
00:11:56,400 --> 00:11:58,680
Cooks, 30 minutes have gone.
282
00:11:58,680 --> 00:12:01,160
Oh, come on.
You still have one hour...
283
00:12:01,160 --> 00:12:03,240
What?!..for Ultimate burger land.
284
00:12:03,240 --> 00:12:04,520
30 minutes have gone?
285
00:12:04,520 --> 00:12:05,800
KARIM: It flies, doesn't it?
286
00:12:05,800 --> 00:12:07,760
Bloody hell.
287
00:12:07,760 --> 00:12:08,960
VOICEOVER: With an hour left,
288
00:12:08,960 --> 00:12:11,920
the cooks are working
on their flavour combinations,
289
00:12:11,920 --> 00:12:14,800
and they have one aim -
to impress the judges.
290
00:12:14,800 --> 00:12:17,280
I'm just going to make the spice mix
for my barbecue sauce.
291
00:12:17,280 --> 00:12:19,800
Judges' favourite -
three times on the bounce -
292
00:12:19,800 --> 00:12:23,080
Ed is hoping a Balls-y
barbecue sauce wins him votes
293
00:12:23,080 --> 00:12:25,120
this time round.
294
00:12:25,120 --> 00:12:27,480
What's that gone in there, Ed?
Balsamic vinegar.
295
00:12:27,480 --> 00:12:28,960
What else have you just put in?
296
00:12:28,960 --> 00:12:31,800
Paprika, cayenne, garlic powder,
onion powder, some thyme,
297
00:12:31,800 --> 00:12:34,320
some oregano, salt and pepper,
and that's all going in, as well.
298
00:12:34,320 --> 00:12:35,480
OK, nice.
299
00:12:35,480 --> 00:12:38,600
Rachel might be cooking
a simple burger and fries,
300
00:12:38,600 --> 00:12:43,080
but she knows which judge's
taste buds she wants to tickle.
301
00:12:43,080 --> 00:12:47,400
Chris is all about flavour -
bold flavours and bold seasoning -
302
00:12:47,400 --> 00:12:50,520
and what I've learned is that you
have to season as you go along,
303
00:12:50,520 --> 00:12:52,920
because, when they get our plate,
304
00:12:52,920 --> 00:12:55,920
we have to have seasoned it
perfectly.
305
00:12:55,920 --> 00:12:59,400
Rachel's not the only one
cooking for the judges' palate.
306
00:12:59,400 --> 00:13:01,200
Do you like coriander?
307
00:13:01,200 --> 00:13:02,640
I don't, but that doesn't matter.
308
00:13:02,640 --> 00:13:04,400
I know what I'll do for you,
309
00:13:04,400 --> 00:13:06,840
I'll get some out now... OK.
310
00:13:06,840 --> 00:13:08,400
..and do some without.
311
00:13:08,400 --> 00:13:10,160
All right, good luck, Ferne.
Thank you.
312
00:13:11,520 --> 00:13:13,440
Angela doesn't like coriander,
313
00:13:13,440 --> 00:13:15,080
I won't give her coriander.
314
00:13:15,080 --> 00:13:19,760
I need to get a favourite in this,
315
00:13:19,760 --> 00:13:21,600
desperately.
316
00:13:21,600 --> 00:13:25,680
Ed Byrne is also hoping his
flavours will prove a winner.
317
00:13:25,680 --> 00:13:28,760
And tell me about your burger.
Er, it's a Bloody Mary burger -
318
00:13:28,760 --> 00:13:30,080
well, it's Virgin Mary Burger -
319
00:13:30,080 --> 00:13:33,240
and then you top that
with horseradish sauce.
320
00:13:33,240 --> 00:13:34,640
This one is Mary's one.
321
00:13:34,640 --> 00:13:37,760
It has less spice in it.
Precision flavouring.
322
00:13:37,760 --> 00:13:40,400
Look at that. Very good.
323
00:13:40,400 --> 00:13:42,360
Patties prepared,
324
00:13:42,360 --> 00:13:45,640
the cooks turn their attention
to their chips.
325
00:13:46,720 --> 00:13:48,280
Talk to me about fries.
326
00:13:48,280 --> 00:13:49,720
Are you with me,
327
00:13:49,720 --> 00:13:53,640
and think that sweet potato fries
should be made illegal?
328
00:13:53,640 --> 00:13:58,720
Yes. I just want a great, classic
French fry, out of the fryer,
329
00:13:58,720 --> 00:14:01,240
hot, crispy. Skinny fries for me,
330
00:14:01,240 --> 00:14:06,800
and, yeah, I would be avoiding
sweet potato at all costs.
331
00:14:06,800 --> 00:14:11,400
I'm making sweet potato fries.
332
00:14:11,400 --> 00:14:13,400
I practised this recipe
333
00:14:13,400 --> 00:14:16,040
over and over again, and I was like,
"They're not right, do them again!"
334
00:14:16,040 --> 00:14:18,760
It was midnight.
I went to bed at midnight.
335
00:14:18,760 --> 00:14:21,080
Sweet potatoes are better for you
than regular potatoes...
336
00:14:21,080 --> 00:14:22,960
That's what they say.
..and yet they taste better.
337
00:14:22,960 --> 00:14:25,200
That's what they say. But they
taste nicer. They're sweeter.
338
00:14:25,200 --> 00:14:27,000
Do you prefer the taste? Yeah.
339
00:14:27,000 --> 00:14:30,280
Whoops!Tom's vegetable choice
is even riskier.
340
00:14:30,280 --> 00:14:34,840
I am crinkle-cutting my
butternut squash chips.
341
00:14:34,840 --> 00:14:38,160
Butternut squash is full of water...
Yeah. ..so to get them crisp
342
00:14:38,160 --> 00:14:40,360
is going to be a real challenge
ahead. Just in the oven?
343
00:14:40,360 --> 00:14:42,720
Just in the oven.
I don't think he's going to do that.
344
00:14:42,720 --> 00:14:47,560
My trick really is to have
quite a hot oven. It's on 200.
345
00:14:47,560 --> 00:14:50,640
When the oil's really hot, it goes,
"Pop!" and then it goes, "Sizzle!"
346
00:14:52,240 --> 00:14:53,800
Ooh! That's a good fleshy bit.
347
00:14:53,800 --> 00:14:55,800
Completely missed that.
348
00:14:55,800 --> 00:14:59,440
VOICEOVER: Going for something
completely different is Shobna.
349
00:14:59,440 --> 00:15:00,800
What chips are you making?
350
00:15:00,800 --> 00:15:02,720
Okra fries.Okra fries?!
351
00:15:03,880 --> 00:15:06,160
Yes!They're going to go nuts
for that!
352
00:15:06,160 --> 00:15:10,400
I'm a bit sceptical, cos they've
got that slimy inside, haven't they?
353
00:15:10,400 --> 00:15:14,240
But she's going to toss it
in some spiced flour,
354
00:15:14,240 --> 00:15:16,280
and she's adamant
she can get them crispy.
355
00:15:16,280 --> 00:15:17,320
I'm not an okra fan.
356
00:15:17,320 --> 00:15:21,200
If anyone said to me have an okra
curry or okra as a side vegetable,
357
00:15:21,200 --> 00:15:22,360
it's not me.
358
00:15:22,360 --> 00:15:25,920
I ate the okra fries once in a
restaurant, and I just loved them,
359
00:15:25,920 --> 00:15:29,640
so I'm going to try
and recreate that today.
360
00:15:29,640 --> 00:15:33,160
VOICEOVER: Only three of our cooks
are using the standard spud,
361
00:15:33,160 --> 00:15:34,760
which is the judges' preference.
362
00:15:34,760 --> 00:15:36,400
So where are your chips
at the moment?
363
00:15:36,400 --> 00:15:37,920
The chips are in the oven... Right.
364
00:15:37,920 --> 00:15:40,800
..and they are in olive oil,
with garlic and rosemary.
365
00:15:40,800 --> 00:15:43,840
Crushed the garlic or chopped
the garlic? I made it, in a bowl,
366
00:15:43,840 --> 00:15:46,040
I did the crushed garlic,
the rosemary and the oil,
367
00:15:46,040 --> 00:15:49,360
and mixed it up, so I'm doing
everything I can to get some crisp.
368
00:15:49,360 --> 00:15:52,000
Good luck. Keep checking.
369
00:15:52,000 --> 00:15:54,720
Karim is also oven-cooking
his fries.
370
00:15:55,720 --> 00:15:59,600
Karim's chips, it's potato,
but they're, like, flat,
371
00:15:59,600 --> 00:16:03,160
and he's put them in the oven
with garlic and rosemary.
372
00:16:03,160 --> 00:16:05,440
So it's like a crisp,
is what he's trying to do.
373
00:16:05,440 --> 00:16:08,600
You would fry them in hot fat,
because he's going to really
374
00:16:08,600 --> 00:16:10,760
struggle to get them crispy
in the oven.
375
00:16:12,160 --> 00:16:15,120
That's not good. Ah!
Sticking to the bottom a bit.
376
00:16:15,120 --> 00:16:16,560
God, this is not good.
377
00:16:16,560 --> 00:16:18,000
This is really not good.
378
00:16:18,000 --> 00:16:20,560
I don't even know how to cut them.
379
00:16:20,560 --> 00:16:24,400
Rachel has gone for the traditional
method to cook perfect chips.
380
00:16:24,400 --> 00:16:28,240
She's using potatoes
and a deep-fat fryer.
381
00:16:28,240 --> 00:16:30,840
Oh! God, this is terrifying.
382
00:16:30,840 --> 00:16:34,200
To get a golden crisp outside,
and fluffy inside,
383
00:16:34,200 --> 00:16:37,000
the chips should be plunged
into very hot oil,
384
00:16:37,000 --> 00:16:39,520
so they start sizzling immediately.
385
00:16:44,160 --> 00:16:45,600
That is annoying.
386
00:16:45,600 --> 00:16:47,080
OK, talk to me about chip world.
387
00:16:47,080 --> 00:16:50,080
Oh, my God, they're in
their first fry now.OK, how...
388
00:16:50,080 --> 00:16:51,440
Yes, don't worry.
389
00:16:51,440 --> 00:16:54,600
I think this could be my Waterloo,
that I've never made chips before.
390
00:16:54,600 --> 00:16:56,080
Well, what do we do?
391
00:16:56,080 --> 00:16:57,720
Well, listen, I've got an idea.
392
00:16:57,720 --> 00:16:58,920
What are you up to?
393
00:16:58,920 --> 00:17:00,720
HE BLOWS WHISTLE
394
00:17:00,720 --> 00:17:01,920
Winkleman!
395
00:17:01,920 --> 00:17:03,280
No interfering!
396
00:17:03,280 --> 00:17:07,600
What method did you just use
to get my attention,
397
00:17:07,600 --> 00:17:09,400
you horrible individual?
398
00:17:09,400 --> 00:17:11,120
I felt like I was in charge
for a minute there.
399
00:17:11,120 --> 00:17:12,320
You're NEVER in charge, Chris.
400
00:17:12,320 --> 00:17:14,160
RACHEL: Men are never in charge.
401
00:17:14,160 --> 00:17:16,160
Of course they're not.
402
00:17:16,160 --> 00:17:19,600
Karim? Yeah?
Imagine you're at CBBC... Yeah.
403
00:17:19,600 --> 00:17:21,400
..you're on the greatest show...
Yeah.
404
00:17:21,400 --> 00:17:23,960
..you've got to tell these guys,
in that vein,
405
00:17:23,960 --> 00:17:26,120
they've got 15 minutes left. OK.
406
00:17:26,120 --> 00:17:29,280
Hey, everyone! And welcome to
Celebrity Best Home Cook.
407
00:17:29,280 --> 00:17:31,120
We've got 15 minutes left.
408
00:17:31,120 --> 00:17:32,240
See you!
409
00:17:32,240 --> 00:17:33,840
TOM LAUGHS
410
00:17:33,840 --> 00:17:35,800
That's the most galvanising one yet.
411
00:17:41,320 --> 00:17:46,120
VOICEOVER: The judges are expecting
stellar burgers from our celebs.
412
00:17:46,120 --> 00:17:48,160
Time to get them in the pan.
413
00:17:51,680 --> 00:17:54,600
FERNE: Oh, is this not non-stick?
I'm not happy with that.
414
00:17:54,600 --> 00:17:57,320
CLAUDIA: OK.
It's sticking to the bottom.
415
00:17:57,320 --> 00:17:59,920
Yeah, better, better, better.
I think so.
416
00:17:59,920 --> 00:18:01,200
Who needs a ridge?
417
00:18:01,200 --> 00:18:02,800
So I'm just going to take
all the time I can.
418
00:18:02,800 --> 00:18:05,320
I'm going to take the chips out
first, do the burgers last.
419
00:18:07,040 --> 00:18:09,320
One, two, three, confidence, Tom.
There we go.
420
00:18:09,320 --> 00:18:11,360
Cooks, you have five minutes left.
421
00:18:11,360 --> 00:18:14,400
Five minutes? This is a nightmare.
422
00:18:14,400 --> 00:18:16,800
Oh, you... Don't you dare!
423
00:18:16,800 --> 00:18:20,720
VOICEOVER: It's the moment of truth
for Karim's crab and prawn burgers.
424
00:18:20,720 --> 00:18:22,680
Will his love hold them together?
425
00:18:22,680 --> 00:18:23,720
No!
426
00:18:25,560 --> 00:18:26,600
Ah!
427
00:18:28,080 --> 00:18:29,120
Ah!
428
00:18:34,160 --> 00:18:36,320
In true kids presenter fashion,
429
00:18:36,320 --> 00:18:37,520
this is one I made earlier.
430
00:18:37,520 --> 00:18:39,600
I thought, make a fourth,
431
00:18:39,600 --> 00:18:42,600
just in case it goes horribly wrong,
432
00:18:42,600 --> 00:18:44,440
like that one did.
433
00:18:44,440 --> 00:18:47,320
Right, time to knock up the burgers.
434
00:18:50,000 --> 00:18:51,720
Ah!
435
00:18:51,720 --> 00:18:54,080
Does it every time, every time.
436
00:18:57,000 --> 00:19:00,680
They are not uniform,
437
00:19:00,680 --> 00:19:02,680
but they taste good.
438
00:19:02,680 --> 00:19:04,840
KARIM: Ah!
CLAUDIA: Karim, do that for me.
439
00:19:04,840 --> 00:19:06,440
Get the fries out.
Put them in the pan.
440
00:19:06,440 --> 00:19:08,160
What are you doing?
I can't do it in one minute.
441
00:19:08,160 --> 00:19:09,240
Just do it!
442
00:19:09,240 --> 00:19:11,400
Yeah, but remember
what happened to me last time!
443
00:19:11,400 --> 00:19:12,680
Just put them in the pan!
444
00:19:12,680 --> 00:19:14,240
CHRIS BLOWS WHISTLE REPEATEDLY
445
00:19:14,240 --> 00:19:15,760
What?! Chris! Winkleman,
446
00:19:15,760 --> 00:19:17,880
you're not allowed to help them!
447
00:19:17,880 --> 00:19:20,880
I'm not helping... That's a yellow
card, my darling, I'm afraid.
448
00:19:26,440 --> 00:19:28,720
I underestimated...
449
00:19:28,720 --> 00:19:29,880
..the chips.
450
00:19:29,880 --> 00:19:32,720
I can't watch. They're not golden.
451
00:19:32,720 --> 00:19:35,000
Cooks, you have 30 seconds left.
452
00:19:35,000 --> 00:19:37,120
Please get the burgers on the plate,
453
00:19:37,120 --> 00:19:39,480
cos if they're not on there,
they can't be judged.
454
00:19:40,520 --> 00:19:41,840
Karim, let's go!
455
00:19:51,280 --> 00:19:52,920
Oh, my God, they look amazing!
456
00:19:56,640 --> 00:19:59,800
HE BLOWS WHISTLE THREE TIMES
457
00:19:59,800 --> 00:20:01,360
CLAUDIA: OK, time is up.
458
00:20:01,360 --> 00:20:05,000
Whatever is on the plate is going to
459
00:20:01,360 --> 00:20:05,000
be served to the judges.
460
00:20:05,000 --> 00:20:06,040
Look at you.
461
00:20:06,040 --> 00:20:08,480
Yeah, I'm good.Ferne is BACK!
462
00:20:12,800 --> 00:20:16,120
VOICEOVER: Now the cooks'
Ultimate burger and fries TV dinners
463
00:20:16,120 --> 00:20:18,600
will face the judges.
464
00:20:18,600 --> 00:20:21,280
First, the three beef burgers.
465
00:20:21,280 --> 00:20:22,960
CLAUDIA: Rachel, you are up first.
466
00:20:22,960 --> 00:20:24,000
Thank you.
467
00:20:34,480 --> 00:20:37,360
I just don't know if
it's all working together.
468
00:20:37,360 --> 00:20:39,040
The cheese hasn't melted
into the burger,
469
00:20:39,040 --> 00:20:41,800
the onions I would have liked to
have been cooked a little bit more.
470
00:20:41,800 --> 00:20:43,360
And the chips, erm,
471
00:20:43,360 --> 00:20:45,520
are somewhat pale.
ANGELA: What happened?
472
00:20:45,520 --> 00:20:47,320
They didn't cook as fast
as I thought they would.
473
00:20:47,320 --> 00:20:49,760
I've never used
a deep-fat fryer before.
474
00:20:49,760 --> 00:20:52,480
Ed, please bring
your burgers forward.
475
00:21:02,320 --> 00:21:05,240
I can't taste the horseradish
coming through. Mm.
476
00:21:05,240 --> 00:21:08,320
I quite like horseradish
in a burger.
477
00:21:08,320 --> 00:21:10,880
It's not one of the best
I've tasted. OK.
478
00:21:10,880 --> 00:21:14,560
I'm not the biggest fan of sweet
potato fries, or wedges, ordinarily,
479
00:21:14,560 --> 00:21:17,480
but you've seasoned them so well.
Absolutely delicious.
480
00:21:17,480 --> 00:21:18,520
Edward.
481
00:21:28,440 --> 00:21:31,800
This really is the Full Monty
of a burger, isn't it? Mm.
482
00:21:31,800 --> 00:21:34,840
I mean, it's got absolutely
everything in there.
483
00:21:34,840 --> 00:21:38,360
The bacon, the cheese, the sauce,
it all works together perfectly.
484
00:21:38,360 --> 00:21:40,920
It's everything you would want
from a burger. Well done.
485
00:21:40,920 --> 00:21:42,960
Thank you.
And I do really like your chips.
486
00:21:42,960 --> 00:21:46,320
I think, you know, if I'm honest,
they're best chips so far.
487
00:21:46,320 --> 00:21:48,200
Shobna? Yes?Up you come.
488
00:21:48,200 --> 00:21:50,920
VOICEOVER:
Next, Shobna's lamb burger.
489
00:22:00,320 --> 00:22:02,640
I think, flavour-wise,
you've absolutely nailed it.
490
00:22:02,640 --> 00:22:05,480
I think it all tastes delicious,
your seasoning's spot-on,
491
00:22:05,480 --> 00:22:07,480
and I love the little
accompaniments.
492
00:22:07,480 --> 00:22:08,800
Terribly brave, to do the okra,
493
00:22:08,800 --> 00:22:12,360
and you've dipped it into
a little batter. A spicy batter.
494
00:22:12,360 --> 00:22:13,440
It works... Oh, thank you.
495
00:22:13,440 --> 00:22:16,600
..and who would think that
okra would deep-fat fry?
496
00:22:16,600 --> 00:22:18,760
I've enjoyed that a lot.
It was good. Thank you.
497
00:22:18,760 --> 00:22:20,720
Thank you very much.
Well done! Are you happy?
498
00:22:20,720 --> 00:22:22,240
I'm happy.
FERNE: Well done, Shobna.
499
00:22:22,240 --> 00:22:23,600
Good girl. Thank you.
500
00:22:23,600 --> 00:22:25,160
CHRIS: Really good.
501
00:22:25,160 --> 00:22:28,680
VOICEOVER: Tom is the only one of
our cooks to go for a vegan burger.
502
00:22:41,200 --> 00:22:44,120
Let's face it,
what you've attempted is harder,
503
00:22:44,120 --> 00:22:47,680
because it hasn't got the natural
flavour from the meat, from the fat,
504
00:22:47,680 --> 00:22:49,000
but that's absolutely delicious.
505
00:22:49,000 --> 00:22:51,920
I think your fries haven't done
what they should have done.
506
00:22:51,920 --> 00:22:55,400
They're just far too wet.
Actually, where is the cheese?
507
00:22:55,400 --> 00:22:57,360
TOM: It's actually in the patty.
508
00:22:57,360 --> 00:23:00,920
Yeah, I would even increase on that
mozzarella underneath, over.
509
00:23:00,920 --> 00:23:05,080
You've done well with that burger.
It has a very good flavour.
510
00:23:05,080 --> 00:23:09,280
One of the best vegan things
I've tried.
511
00:23:09,280 --> 00:23:12,360
VOICEOVER: First up of the
two fish burgers is Ferne.
512
00:23:23,360 --> 00:23:25,720
It tastes really fresh,
really vibrant,
513
00:23:25,720 --> 00:23:28,040
loads of zingy flavours
going on there.
514
00:23:28,040 --> 00:23:30,600
You're never going to get your chips
really crisp
515
00:23:30,600 --> 00:23:34,800
when it's a sweet potato, but a
good substitute for proper chips.
516
00:23:34,800 --> 00:23:37,600
I think what is good is
the fish isn't overcooked,
517
00:23:37,600 --> 00:23:39,960
so there's a lot of moisture,
because it would be very easy
518
00:23:39,960 --> 00:23:42,200
to actually make that
very, very dry.
519
00:23:42,200 --> 00:23:44,040
Yeah. So well done.
520
00:23:44,040 --> 00:23:46,480
CLAUDIA: You happy?
CHRIS: Nice. I'm so happy!
521
00:23:46,480 --> 00:23:48,080
Karim, you're up next.
522
00:23:57,560 --> 00:23:59,400
You've cooked the shape
of the prawns,
523
00:23:59,400 --> 00:24:01,800
there's not too much chilli
in there.
524
00:24:01,800 --> 00:24:05,120
The potatoes are a bit
of a disaster.
525
00:24:05,120 --> 00:24:06,480
A bit underdone, aren't they?
526
00:24:06,480 --> 00:24:09,680
Yeah, and for them what likes
a very spicy sauce,
527
00:24:09,680 --> 00:24:11,000
they've got one. Yeah.
528
00:24:11,000 --> 00:24:12,840
Are you listening?
529
00:24:12,840 --> 00:24:15,040
Listening and eating,
trying to multitask.
530
00:24:15,040 --> 00:24:18,680
Your chips, as you know,
are not cooked sufficiently.
531
00:24:18,680 --> 00:24:21,080
I think your burger
is really delicious.
532
00:24:21,080 --> 00:24:23,400
Very clever, all those flavours
being put together.
533
00:24:23,400 --> 00:24:24,600
Your chilli sauce is excellent.
534
00:24:24,600 --> 00:24:26,160
Well done. Yes!Karim!
535
00:24:26,160 --> 00:24:27,440
I'll have that.
536
00:24:27,440 --> 00:24:29,320
It's an improvement
from total failure.
537
00:24:29,320 --> 00:24:30,480
So good!
538
00:24:30,480 --> 00:24:31,720
Oh, I'm haps about that.
539
00:24:32,960 --> 00:24:35,280
Well done to all of you.
540
00:24:35,280 --> 00:24:40,240
The judges are now going to reveal
their very favourite Ultimate dish.
541
00:24:41,240 --> 00:24:42,880
Mary,
542
00:24:42,880 --> 00:24:44,760
this is your round.
543
00:24:44,760 --> 00:24:46,360
Who won it for you?
544
00:24:47,640 --> 00:24:48,800
My favourite was...
545
00:24:50,680 --> 00:24:51,920
..Shobna.
546
00:24:51,920 --> 00:24:52,960
Really?!
547
00:24:52,960 --> 00:24:54,000
Oh, well done!
548
00:24:57,800 --> 00:25:02,360
Oh! Everything was beautifully
presented. Superb flavours.
549
00:25:02,360 --> 00:25:03,920
Thank you very much.Angela?
550
00:25:03,920 --> 00:25:07,680
I was really torn between
a beautiful fish burger
551
00:25:07,680 --> 00:25:09,760
and an amazing meat burger,
552
00:25:09,760 --> 00:25:13,320
but I have to say,
I have gone for...
553
00:25:13,320 --> 00:25:15,600
..your fish burger, Ferne.
554
00:25:15,600 --> 00:25:16,640
APPLAUSE
555
00:25:19,840 --> 00:25:22,480
That is what you call coming back
from the Eliminator.
556
00:25:22,480 --> 00:25:24,880
Very good.And finally, Chris.
557
00:25:24,880 --> 00:25:27,600
I think you all did amazingly well,
558
00:25:27,600 --> 00:25:32,680
but the cook that cooked
my favourite Ultimate burger was...
559
00:25:33,960 --> 00:25:35,280
..Mr Ed Balls.
560
00:25:35,280 --> 00:25:36,320
Ah!
561
00:25:39,880 --> 00:25:42,480
That's your third week in a row
of being favourite.
562
00:25:42,480 --> 00:25:45,720
Let's make him a crown
and carry him aloft.
563
00:25:45,720 --> 00:25:47,280
Let's not do that.
Well done to all of you.
564
00:25:47,280 --> 00:25:49,480
Go home, rest,
565
00:25:49,480 --> 00:25:52,160
dream about Chris
and his brown paper bag.
566
00:25:52,160 --> 00:25:55,360
I'll ask, but I know I won't
get anything - a clue?
567
00:25:55,360 --> 00:25:59,160
So tomorrow, I'm going to go with
an ingredient that's sort of like...
568
00:25:59,160 --> 00:26:02,120
I don't know how best
to describe it, really...
569
00:26:02,120 --> 00:26:03,320
..edible?OK.
570
00:26:03,320 --> 00:26:04,440
LAUGHTER
571
00:26:04,440 --> 00:26:05,960
Thank you very much.
Thanks for that.
572
00:26:05,960 --> 00:26:08,640
Yes. Well done, Chris.
Cooks, thank you so much,
573
00:26:08,640 --> 00:26:10,720
have a lovely rest,
and we will see you tomorrow,
574
00:26:10,720 --> 00:26:13,600
and a huge well done.
Honestly. They're blown away.
575
00:26:13,600 --> 00:26:16,040
Well done, guys. Thank you, Claud.
Bye! Thank you so much.
576
00:26:16,040 --> 00:26:17,120
Bye. Bye-bye.
577
00:26:17,120 --> 00:26:18,160
A little bit gutted,
578
00:26:18,160 --> 00:26:20,720
because I wanted this
Ultimate dish to be my best.
579
00:26:20,720 --> 00:26:22,080
I'm really hoping to impress Mary,
580
00:26:22,080 --> 00:26:24,800
because she has been quite savage
to me these last couple of weeks,
581
00:26:24,800 --> 00:26:28,880
so if I ever heard her mutter
the words, "Karim, I love you,
582
00:26:28,880 --> 00:26:32,480
"and your food,"
my job here is done.
583
00:26:32,480 --> 00:26:34,600
The question's always asked,
when you're a favourite,
584
00:26:34,600 --> 00:26:36,000
will the Rustle Up be easier?
585
00:26:36,000 --> 00:26:38,400
The answer to that is no,
586
00:26:38,400 --> 00:26:40,360
cos it depends on
what's in the bag,
587
00:26:40,360 --> 00:26:42,440
and we don't know
what's in the bag.
588
00:26:47,440 --> 00:26:49,680
It's day two. Rustle Up day.
589
00:26:50,840 --> 00:26:52,000
I'm working on my abs,
590
00:26:52,000 --> 00:26:53,040
and my core.
591
00:26:54,120 --> 00:26:57,600
The cooks will be given a surprise
ingredient that they'll have to make
592
00:26:57,600 --> 00:26:59,600
the star of their dish.
593
00:26:59,600 --> 00:27:03,520
I'm thinking an onion,
er, some leftover milk.
594
00:27:03,520 --> 00:27:05,560
You never complain
about my cooking, do you?
595
00:27:05,560 --> 00:27:07,760
WOMAN OFF-CAMERA: Do you think
the yoga's going to help?
596
00:27:07,760 --> 00:27:09,720
It will keep me...
597
00:27:09,720 --> 00:27:13,080
I think it'll help me
keep me calm and focused, but...
598
00:27:13,080 --> 00:27:14,920
..if they give me an aubergine,
599
00:27:14,920 --> 00:27:16,200
how's this going to help?
600
00:27:18,200 --> 00:27:19,400
Morning, guys.
601
00:27:19,400 --> 00:27:22,400
Morning! Morning, Ferne.
Morning, Ferne! Good morning.
602
00:27:22,400 --> 00:27:26,720
I think Ed's got some real
experience... Yeah. ..with cooking.
603
00:27:26,720 --> 00:27:28,680
There's nothing he doesn't know.
604
00:27:28,680 --> 00:27:30,920
You know, just whipping up
an apple cobbler.
605
00:27:30,920 --> 00:27:32,480
Yeah. Who does that?
606
00:27:32,480 --> 00:27:34,760
And he's also not at all
competitive, is he?
607
00:27:34,760 --> 00:27:36,800
No, you can tell that.
608
00:27:36,800 --> 00:27:38,560
What do you reckon,
best out of three?
609
00:27:38,560 --> 00:27:40,440
Oh, he's gone for green!
OK. It's all over...
610
00:27:42,240 --> 00:27:43,480
ALL: Oh!
611
00:27:43,480 --> 00:27:44,560
One in the eye.
612
00:27:44,560 --> 00:27:45,800
No pressure.
613
00:27:45,800 --> 00:27:48,320
Oh, I say! Oh, I say!
614
00:27:48,320 --> 00:27:50,480
My problem with talking about Ed
and how good he is,
615
00:27:50,480 --> 00:27:52,880
is it sounds like I'm talking
about myself in the third person.
616
00:27:52,880 --> 00:27:56,000
"Ed is unbeatable!" It's like,
"Ed did not come here to lose!"
617
00:27:56,000 --> 00:27:57,600
You know.
618
00:27:57,600 --> 00:27:59,960
Hello! Good morning!
619
00:27:59,960 --> 00:28:01,640
Good morning. Oh, morning!
620
00:28:01,640 --> 00:28:02,960
Well done on yesterday.
621
00:28:02,960 --> 00:28:06,640
You all made utterly
brilliant burgers,
622
00:28:06,640 --> 00:28:10,480
and now it's time
for everyone's favourite -
623
00:28:10,480 --> 00:28:11,880
the Rustle Up.
624
00:28:11,880 --> 00:28:13,200
You haven't practised,
625
00:28:13,200 --> 00:28:16,400
you have no idea what's in
his brown paper bag.
626
00:28:16,400 --> 00:28:19,120
Hopefully it's something
that you all love.
627
00:28:19,120 --> 00:28:23,000
As you know, this is your last
chance to impress the judges,
628
00:28:23,000 --> 00:28:28,680
and if you do so, you can avoid
the dreaded Eliminator.
629
00:28:28,680 --> 00:28:31,080
OK, guys, so...
630
00:28:31,080 --> 00:28:33,800
..today's Rustle Up ingredient,
I think,
631
00:28:33,800 --> 00:28:37,800
is something most of you
will have at home.
632
00:28:37,800 --> 00:28:39,680
It's found...
633
00:28:39,680 --> 00:28:42,280
..in the freezer...
KARIM: It's peas, isn't it?
634
00:28:42,280 --> 00:28:45,000
Well done. It is frozen peas.
635
00:28:45,000 --> 00:28:46,240
Oh! OK.
636
00:28:46,240 --> 00:28:50,240
If I banged my knee, I'd be very
happy with a bag of frozen peas.
637
00:28:50,240 --> 00:28:53,320
Got you. Beyond that... Miserable.
..I hate you.
638
00:28:53,320 --> 00:28:55,240
I'm so sorry.
639
00:28:55,240 --> 00:28:59,160
You have impressed us
over the last few rounds,
640
00:28:59,160 --> 00:29:02,480
and we are now halfway
through this competition,
641
00:29:02,480 --> 00:29:04,720
so we'd like to make it
a little harder.
642
00:29:04,720 --> 00:29:08,760
We have reduced the ingredients
that you have in your fridge
643
00:29:08,760 --> 00:29:10,480
and cupboards.
644
00:29:10,480 --> 00:29:14,720
Enormous luck. You have one hour
for this Rustle Up challenge.
645
00:29:14,720 --> 00:29:17,640
Try and blow their minds
and avoid the Eliminator.
646
00:29:17,640 --> 00:29:22,200
Your time starts now. Off you go.
Good luck!Good luck.
647
00:29:22,200 --> 00:29:24,120
Good luck, everyone.
648
00:29:24,120 --> 00:29:26,760
Another day, another Rustle Up,
baby!
649
00:29:26,760 --> 00:29:28,760
I hate peas. I've always hated peas.
650
00:29:28,760 --> 00:29:30,040
Never liked peas.
651
00:29:30,040 --> 00:29:31,600
Right, OK...
652
00:29:31,600 --> 00:29:33,200
You know my favourite thing
653
00:29:33,200 --> 00:29:35,960
is a socially distanced
chat about peas.
654
00:29:35,960 --> 00:29:37,280
Er, why peas?
655
00:29:37,280 --> 00:29:40,520
If you can make something delicious
with some frozen peas,
656
00:29:40,520 --> 00:29:42,640
and a few other bits and pieces
you've got lying around,
657
00:29:42,640 --> 00:29:44,480
you're never going to go hungry.
658
00:29:44,480 --> 00:29:47,760
VOICEOVER: Unlike the Ultimate, our
cooks have had no time to practise
659
00:29:47,760 --> 00:29:48,960
for this challenge.
660
00:29:48,960 --> 00:29:50,920
I'm going to do...
661
00:29:50,920 --> 00:29:52,480
I don't really know.
662
00:29:52,480 --> 00:29:53,560
Without their copies of
663
00:29:53,560 --> 00:29:55,720
The Beginner's Guide
to Impressing Mary Berry,
664
00:29:55,720 --> 00:29:56,760
they're on their own.
665
00:29:56,760 --> 00:29:58,560
I'm thinking,
is there any rice in here?
666
00:29:58,560 --> 00:30:00,280
Cos I was going to do a risotto,
667
00:30:00,280 --> 00:30:03,480
and I'm slightly feeling
at the moment as though my options
668
00:30:03,480 --> 00:30:05,520
are not as good as I hoped
they'd be.
669
00:30:05,520 --> 00:30:07,280
There's just peas in there!
670
00:30:07,280 --> 00:30:11,720
Our cooks have all been provided
with exactly the same ingredients.
671
00:30:11,720 --> 00:30:13,440
Only two eggs?
672
00:30:13,440 --> 00:30:15,160
Right, let's get this on.
673
00:30:15,160 --> 00:30:17,360
We've got lime, we've got garlic,
ginger, onion, chilli,
674
00:30:17,360 --> 00:30:20,520
Thai lime leaves,
we've got instant rice noodles,
675
00:30:20,520 --> 00:30:23,560
so that's a really nice dish, that.
676
00:30:23,560 --> 00:30:26,400
Karim is yet to avoid
the Eliminator,
677
00:30:26,400 --> 00:30:30,360
and after serving up
a tasty fish burger yesterday,
678
00:30:30,360 --> 00:30:33,080
if he does well today,
this could be his first chance.
679
00:30:34,080 --> 00:30:36,920
Nice.Hello, baby,
what are you making?
680
00:30:36,920 --> 00:30:39,600
Like, a pea, noodle,
East Asian vibe?
681
00:30:39,600 --> 00:30:41,560
I'm not going to put anything else
in the noodles,
682
00:30:41,560 --> 00:30:43,320
apart from flavours and peas.
OK, lovely.
683
00:30:43,320 --> 00:30:45,800
I'm quite happy with the pantry this
week.Are you? Really happy.
684
00:30:45,800 --> 00:30:47,560
A lot happier than I have been
any other week.
685
00:30:47,560 --> 00:30:50,040
All right. Good pestle and mortar
work. I love a pestle and mortar.
686
00:30:50,040 --> 00:30:52,320
Do you know what I mean?
687
00:30:52,320 --> 00:30:53,840
This challenge is narrower.
688
00:30:53,840 --> 00:30:56,200
There's less room for manoeuvre
in this one,
689
00:30:56,200 --> 00:30:57,720
so it's a little bit harder.
690
00:30:57,720 --> 00:31:01,040
VOICEOVER: Also going for
Asian flavours is Ed Balls.
691
00:31:01,040 --> 00:31:04,080
Having done well with Rustle Up
ingredients in the past,
692
00:31:04,080 --> 00:31:06,560
the humble pea is proving
problematic.
693
00:31:06,560 --> 00:31:09,680
I'm about to do a Vietnamese pho
with peas.
694
00:31:09,680 --> 00:31:12,600
So I've done pho before, but
normally with prawn, not with pea.
695
00:31:12,600 --> 00:31:14,200
Chris has made it more difficult,
696
00:31:14,200 --> 00:31:17,160
cos you're all advancing
at leaps and bounds,
697
00:31:17,160 --> 00:31:18,880
so it's not to be easy.
698
00:31:18,880 --> 00:31:22,080
I had to think a long time, looking
at the ingredients before I started,
699
00:31:22,080 --> 00:31:24,360
because it wasn't
what I was expecting.
700
00:31:24,360 --> 00:31:26,480
Well, Chris has done his job -
not what you expected.
701
00:31:26,480 --> 00:31:27,840
He definitely has.
702
00:31:27,840 --> 00:31:30,680
VOICEOVER: Yesterday,
Ferne's Asian spin on a fish burger
703
00:31:30,680 --> 00:31:32,280
won her a favourite.
704
00:31:32,280 --> 00:31:36,160
She's hoping for a repeat
performance today.
705
00:31:36,160 --> 00:31:39,480
Hi, Chris. Hello, Ferne.
Sorry about my messy kitchen.
706
00:31:39,480 --> 00:31:40,520
That's OK.
707
00:31:40,520 --> 00:31:42,360
So what's going on?
What are you doing?
708
00:31:42,360 --> 00:31:46,480
So it's going to be
a Thai pea soup... Yep.
709
00:31:46,480 --> 00:31:50,480
..turned into ramen, so, like,
some noodles and egg.
710
00:31:50,480 --> 00:31:53,040
This is my Thai paste.
711
00:31:53,040 --> 00:31:54,400
It's not that spicy, actually,
712
00:31:54,400 --> 00:31:57,440
cos I don't want to
blow Mary's head off.
713
00:31:57,440 --> 00:31:58,800
We're still going to get the pea?
714
00:31:58,800 --> 00:32:00,720
It's pea in colour.
715
00:32:00,720 --> 00:32:02,560
What's the sweetness in there?
716
00:32:02,560 --> 00:32:04,640
Oh, do you not like it?
No, it's nice.
717
00:32:04,640 --> 00:32:06,320
It's just got a little bit
of honey in it.
718
00:32:06,320 --> 00:32:08,760
Oh, OK. Do you think I should do
the flatbread?
719
00:32:08,760 --> 00:32:10,640
Would there be peas in it?
Could there be peas in it?
720
00:32:10,640 --> 00:32:12,040
No.
721
00:32:12,040 --> 00:32:13,920
I'm going to leave it.
722
00:32:13,920 --> 00:32:17,520
The pan is just stock,
which is reducing,
723
00:32:17,520 --> 00:32:20,800
and this is going to be
the basis of my pea soup.
724
00:32:20,800 --> 00:32:22,200
Do you cook a lot with peas?
725
00:32:22,200 --> 00:32:23,680
Well, I always have it in the house.
726
00:32:23,680 --> 00:32:26,680
You know, my dad always said that I
lived off the smell of an oily rag
727
00:32:26,680 --> 00:32:30,520
in my thespian days -
which was the whole of my 20s!
728
00:32:30,520 --> 00:32:32,760
And I did do pea soup quite a lot.
729
00:32:32,760 --> 00:32:35,440
I mean, if you were on a shoestring,
it was just divine.
730
00:32:35,440 --> 00:32:37,480
Perfect. All right,
I'll let you carry on.
731
00:32:37,480 --> 00:32:40,520
Another cook rustling up a soup
is Rachel.
732
00:32:40,520 --> 00:32:43,800
I'm going to make pea and ham soup,
and then I think, if I've got time,
733
00:32:43,800 --> 00:32:45,480
I'll do something else.
734
00:32:47,360 --> 00:32:49,160
He might be livid about peas,
735
00:32:49,160 --> 00:32:52,400
but Ed Byrne has also committed
to making soup.
736
00:32:52,400 --> 00:32:54,480
You all right, Ed-ward?
737
00:32:54,480 --> 00:32:56,920
Why are you looking so sulky?
738
00:32:56,920 --> 00:32:58,200
I don't like peas!
739
00:32:58,200 --> 00:33:01,040
How can you not like a pea?
It's so inoffensive!
740
00:33:01,040 --> 00:33:03,480
Pea is...
It has a very strong flavour.
741
00:33:03,480 --> 00:33:05,280
Otherwise, why would
you make pea soup?
742
00:33:05,280 --> 00:33:06,880
Yeah. Is that what
you're making for us?
743
00:33:06,880 --> 00:33:08,360
Yeah, I am. OK. All right.
744
00:33:08,360 --> 00:33:11,440
You've got to get over your
frustration and hatred of the pea.
745
00:33:11,440 --> 00:33:13,240
If you don't cook it with love,
746
00:33:13,240 --> 00:33:15,320
we're never going to get
anything tasty, all right?
747
00:33:15,320 --> 00:33:18,640
OK, we are in trouble, then.
Just a little bit of pressure there.
748
00:33:18,640 --> 00:33:21,080
This dish reminds me
of growing up in Oldham,
749
00:33:21,080 --> 00:33:24,160
sort of quick family meals
that my mum used to rustle up
750
00:33:24,160 --> 00:33:27,240
from ingredients that...
I don't know -
751
00:33:27,240 --> 00:33:29,040
weren't particularly Indian.
752
00:33:29,040 --> 00:33:33,680
Shobna's hoping to appeal to
the judges with peas three ways.
753
00:33:33,680 --> 00:33:36,760
CLAUDIA: What are you making?
Er, different things with peas.
754
00:33:36,760 --> 00:33:37,920
OK. Like what?
755
00:33:37,920 --> 00:33:41,880
Like a little pea pate...OK.
..and a little pea and cauliflower,
756
00:33:41,880 --> 00:33:45,600
and then a little pea and potato
stuffed bread.
757
00:33:45,600 --> 00:33:48,160
So, like a meze? A meze.
Can I use that word?
758
00:33:48,160 --> 00:33:51,520
So, if somebody was coming into
your restaurant, and on the menu,
759
00:33:51,520 --> 00:33:53,960
it would just say,
"An Introduction to Peas"?
760
00:33:53,960 --> 00:33:56,920
Yes, it would say "Peas, Please".
761
00:33:56,920 --> 00:34:00,800
After lots of moaning, they've all
started assembling what looks like
762
00:34:00,800 --> 00:34:02,760
quite good dishes.
763
00:34:02,760 --> 00:34:04,120
KARIM: The peas are in!
764
00:34:04,120 --> 00:34:06,960
Surely, if I put
just loads of peas in,
765
00:34:06,960 --> 00:34:08,440
it becomes the star
of the dish, right?
766
00:34:08,440 --> 00:34:10,240
Karim's growing in confidence.
767
00:34:10,240 --> 00:34:13,440
He certainly wants to, I think,
avoid another Eliminator.
768
00:34:13,440 --> 00:34:15,640
So I've put my herbs in,
I've got some got coconut milk,
769
00:34:15,640 --> 00:34:17,040
to make a nice little sauce.
770
00:34:17,040 --> 00:34:18,480
It should all come together.
771
00:34:18,480 --> 00:34:20,200
I just don't really know
what I'm doing.
772
00:34:20,200 --> 00:34:23,640
Edward Byrne, he had all the makings
to make a great soup,
773
00:34:23,640 --> 00:34:25,520
but I think it's going to be
quite a chunky soup.
774
00:34:25,520 --> 00:34:26,920
There's nothing wrong with that.
775
00:34:26,920 --> 00:34:29,760
Have you decided to fall
in love with peas?
776
00:34:29,760 --> 00:34:31,200
No, I have absolutely not.
777
00:34:31,200 --> 00:34:34,000
No? But that would be the perfect
arc of this story.
778
00:34:34,000 --> 00:34:37,400
In the romantic comedy, we are still
very much in the first act...Right.
779
00:34:37,400 --> 00:34:39,560
..where we hate each other.
Fine. Understood.
780
00:34:39,560 --> 00:34:42,080
The peas are still trying to
close down my book shop.Yeah.
781
00:34:46,200 --> 00:34:48,760
Cooks, you are halfway.
782
00:34:48,760 --> 00:34:50,600
30 minutes left.
783
00:34:50,600 --> 00:34:53,200
If you're making a simple soup,
784
00:34:53,200 --> 00:34:55,960
you've got to do something
to fill the time and show off.
785
00:34:55,960 --> 00:35:00,400
Yes, something that incorporates
peas alongside it, then great,
786
00:35:00,400 --> 00:35:02,000
that's brilliant.
787
00:35:02,000 --> 00:35:04,000
VOICEOVER:
The judges were underwhelmed
788
00:35:04,000 --> 00:35:07,840
by Rachel's Ultimate burger,
so to go with her simple pea soup,
789
00:35:07,840 --> 00:35:10,800
she's deploying some advanced
cooking skills.
790
00:35:10,800 --> 00:35:13,080
I'm inventing a
pea and Parmesan souffle.
791
00:35:13,080 --> 00:35:15,520
Are you? Just on the side.
So I'm just inventing it,
792
00:35:15,520 --> 00:35:17,040
just to see if it works.
793
00:35:17,040 --> 00:35:18,680
Otherwise, you're just going
to get...
794
00:35:18,680 --> 00:35:20,640
Is this what you're doing now?
I've done the soup.
795
00:35:20,640 --> 00:35:23,320
Good luck. Thank you so much.
796
00:35:23,320 --> 00:35:27,480
To create the perfect souffle,
Rachel needs to combine cheese sauce
797
00:35:27,480 --> 00:35:30,680
with egg whites,
which should rise in the oven,
798
00:35:30,680 --> 00:35:33,440
giving a crisp outside
and a light, airy centre.
799
00:35:33,440 --> 00:35:35,240
I have never made this before,
800
00:35:35,240 --> 00:35:39,480
but let's just get the rest
of this out and bake it.
801
00:35:39,480 --> 00:35:43,000
Tom is also hoping his baking
skills with a soup side
802
00:35:43,000 --> 00:35:44,400
will wow the judges.
803
00:35:44,400 --> 00:35:45,440
CLAUDIA GASPS
804
00:35:45,440 --> 00:35:46,840
Look at you! What have you made?
805
00:35:46,840 --> 00:35:50,400
Oh, I'm making
a pea and Parmesan scone.
806
00:35:50,400 --> 00:35:52,040
Oh! Don't let me stop you.
Oh, sorry...Cook.
807
00:35:52,040 --> 00:35:55,720
I always pause in my tracks,
don't I?You mustn't pause. Cook.
808
00:35:55,720 --> 00:35:57,720
It's the only way in which
I'm typically masculine.
809
00:35:57,720 --> 00:36:00,200
I can't multitask at all!
810
00:36:00,200 --> 00:36:02,440
In. Put it in! Sorry, sorry!
811
00:36:02,440 --> 00:36:04,400
Oh, my God, I forgot the peas!
812
00:36:05,520 --> 00:36:06,760
Oh, well. Leave it out.
813
00:36:06,760 --> 00:36:10,000
We're having cheese souffle
on the side.
814
00:36:10,000 --> 00:36:13,280
VOICEOVER: With her pea paratha
and spicy pea veg on the go,
815
00:36:13,280 --> 00:36:16,040
Shobna has moved on
to her potato pea cake.
816
00:36:16,040 --> 00:36:18,720
My biggest concern
is whether it's pea-y enough.
817
00:36:18,720 --> 00:36:21,640
How happy were you
to be Mary's favourite?
818
00:36:21,640 --> 00:36:24,040
She's like my mum, you know,
you want to please her.
819
00:36:24,040 --> 00:36:26,440
She's adorable. You know,
a bit of validation from Mary.
820
00:36:26,440 --> 00:36:29,080
Oh, my God, it's everything.
It's everything, yeah.Yeah.
821
00:36:29,080 --> 00:36:30,360
Everything to me.
822
00:36:31,520 --> 00:36:34,360
VOICEOVER: Ferne is determined
that her Thai-inspired dish
823
00:36:34,360 --> 00:36:36,080
will scream "pea".
824
00:36:37,160 --> 00:36:40,120
Oh, my Lord. I've blended some pea,
825
00:36:40,120 --> 00:36:42,960
and then some of the pea is to be
added on the top of the ramen.
826
00:36:42,960 --> 00:36:44,560
I think pea is the star of the dish,
827
00:36:44,560 --> 00:36:48,320
cos it's a Thai...pea soup.
828
00:36:48,320 --> 00:36:51,560
To go with his pea soup,
Ed Byrne is serving...
829
00:36:51,560 --> 00:36:53,680
It's just soup.
I've kept it simple.
830
00:36:53,680 --> 00:36:57,960
It's just the only thing I know
vaguely how to make out of peas.
831
00:36:57,960 --> 00:37:01,400
Ed Balls is doing his take
on a Vietnamese pho,
832
00:37:01,400 --> 00:37:04,560
a noodle soup traditionally made
with a bold beef broth,
833
00:37:04,560 --> 00:37:07,520
cooked for hours
to extract maximum flavour.
834
00:37:07,520 --> 00:37:12,560
In the broth, I've got chilli,
ginger, garlic and then some stock.
835
00:37:12,560 --> 00:37:15,800
The peas themselves are not going to
do much work in terms of flavour.
836
00:37:15,800 --> 00:37:19,080
Just looking at what he was doing,
it looked like a clear broth.
837
00:37:19,080 --> 00:37:20,400
Where's the pea flavour here?
838
00:37:20,400 --> 00:37:23,000
You know, I don't know if that's
going to come through at all,
839
00:37:23,000 --> 00:37:26,680
really.
Cooks, you have 15 minutes to go.
840
00:37:26,680 --> 00:37:28,440
Cripes!
841
00:37:28,440 --> 00:37:29,480
Cripes!
842
00:37:30,560 --> 00:37:31,800
Don't look.
843
00:37:31,800 --> 00:37:34,520
VOICE-OVER: Having invented
her own version of a souffle...
844
00:37:34,520 --> 00:37:36,360
RACHEL: Mary, you're spying on me!
845
00:37:36,360 --> 00:37:37,720
I am.
846
00:37:37,720 --> 00:37:39,280
Don't you think I'm not.
847
00:37:39,280 --> 00:37:41,480
..it's crunch time for Rachel.
848
00:37:41,480 --> 00:37:42,560
Mmm!
849
00:37:42,560 --> 00:37:44,160
I don't think they're rising at all.
850
00:37:44,160 --> 00:37:46,640
Her souffles need a rebrand.
851
00:37:46,640 --> 00:37:49,720
I'm going to get my Parmesan
custards out in a sec.
852
00:37:49,720 --> 00:37:51,640
Look at these, Angela. Oh, yeah?
853
00:37:51,640 --> 00:37:54,080
Parmesan custard
with Parmesan crisps.
854
00:37:54,080 --> 00:37:55,960
Where's the pea in all of that?
855
00:37:55,960 --> 00:37:57,240
Come and have a look.
856
00:37:57,240 --> 00:37:59,320
So what should be
the texture inside?
857
00:37:59,320 --> 00:38:00,920
Quite souffle-ish.
858
00:38:00,920 --> 00:38:02,480
So, not a custard? Erm...
859
00:38:02,480 --> 00:38:05,320
Cos custard and souffle
are very different.
860
00:38:05,320 --> 00:38:07,040
I think I'm in trouble
with that one.
861
00:38:07,040 --> 00:38:08,520
Sticking in these herbs.
862
00:38:08,520 --> 00:38:11,280
VOICE-OVER: Having failed
to fall in love with peas,
863
00:38:11,280 --> 00:38:13,840
Ed Byrne is still trying to make
a delicious dish
864
00:38:13,840 --> 00:38:15,400
with his nemesis ingredient.
865
00:38:15,400 --> 00:38:16,720
I've added some chilli flakes,
866
00:38:16,720 --> 00:38:18,960
I'm now going to add
some coconut milk,
867
00:38:18,960 --> 00:38:22,560
and I think that's just going to,
erm, give it something?
868
00:38:22,560 --> 00:38:25,000
Have you tried it?
Yeah, I don't like it.
869
00:38:25,000 --> 00:38:28,600
The seasoning I've chosen
to go with it goes with it.
870
00:38:28,600 --> 00:38:30,400
Have you got any pancetta left?
871
00:38:30,400 --> 00:38:31,920
No. It's all in there.
872
00:38:31,920 --> 00:38:34,600
I was going to put some...
Spring onion? ..spring onion on top,
873
00:38:34,600 --> 00:38:36,800
as a sort of garnish.
Yeah, lovely. Lovely!
874
00:38:40,440 --> 00:38:42,120
I'm really happy with that.
875
00:38:42,120 --> 00:38:45,480
They've got a good rise,
they're nicely browned.
876
00:38:45,480 --> 00:38:48,960
Cooks, you have five minutes left,
five minutes.
877
00:38:48,960 --> 00:38:50,880
Look, they've all sunk now.
878
00:38:50,880 --> 00:38:52,440
Maybe I should cover them.
879
00:38:52,440 --> 00:38:53,760
That's what we do.
880
00:38:57,000 --> 00:38:59,640
Woo! Sauce'll be good.
881
00:38:59,640 --> 00:39:01,200
What's in here?
882
00:39:01,200 --> 00:39:04,200
Oh, well, it was going to be tikkis,
but I couldn't do it,
883
00:39:04,200 --> 00:39:07,640
so I made potatoes and peas,
just mixed together.
884
00:39:10,520 --> 00:39:12,640
The chillies are going on top,
so they're optional,
885
00:39:12,640 --> 00:39:15,160
or maybe I won't put them on Mary's.
886
00:39:15,160 --> 00:39:18,240
VOICE-OVER: At the last minute,
Karim has a flash of inspiration.
887
00:39:19,800 --> 00:39:22,600
I'm potentially going to serve,
like, a pea shot,
888
00:39:22,600 --> 00:39:24,400
cos I'm sure they do it
in fancy places,
889
00:39:24,400 --> 00:39:25,800
and they do taste rank,
890
00:39:25,800 --> 00:39:27,720
but it's a very hipster,
cool thing nowadays.
891
00:39:30,160 --> 00:39:31,360
Let's try it.
892
00:39:34,880 --> 00:39:36,600
Oh, I don't know about that.
893
00:39:36,600 --> 00:39:42,720
With time almost up, he decides to
put his side on the top of his dish.
894
00:39:42,720 --> 00:39:46,840
Cooks,
you have 20 seconds remaining.
895
00:39:50,720 --> 00:39:52,600
I haven't got a chopping board.
896
00:39:56,440 --> 00:39:58,480
I'm not totally sure
that's that exciting,
897
00:39:58,480 --> 00:40:00,280
but, you know, it is what it is.
898
00:40:00,280 --> 00:40:02,280
Agh! These are bloody hot.
899
00:40:03,800 --> 00:40:05,240
CLAUDIA: Cooks, time is up.
900
00:40:07,520 --> 00:40:09,280
Such a relief to finish.
901
00:40:11,720 --> 00:40:14,800
VOICE-OVER: Just an hour ago, the
cooks were given the task of making
902
00:40:14,800 --> 00:40:19,040
something, other than themselves,
the star of the show -
903
00:40:19,040 --> 00:40:21,560
the humble frozen pea.
904
00:40:21,560 --> 00:40:23,840
Now the judges will judge them.
905
00:40:27,760 --> 00:40:30,920
Three cooks have
rustled up a pea soup.
906
00:40:30,920 --> 00:40:32,920
Tom. Come on, scone man.
907
00:40:32,920 --> 00:40:35,400
KARIM: Man like Tom. There go.
Scone man!
908
00:40:37,000 --> 00:40:41,320
This is pea soup, pea scone.
Hopefully not pea soup, be gone.
909
00:40:49,920 --> 00:40:52,040
The flavour of your soup
is magnificent.
910
00:40:52,040 --> 00:40:53,960
It's got the sweetness,
it's got the vibrancy,
911
00:40:53,960 --> 00:40:55,680
it's got that freshness
from the pea.
912
00:40:55,680 --> 00:40:58,000
Texture, seasoning, colour,
913
00:40:58,000 --> 00:41:01,000
spot on. Oh!KARIM: Nailed it!
914
00:41:01,000 --> 00:41:02,520
Well done, Tom. I'm so chuffed!
915
00:41:02,520 --> 00:41:06,080
I didn't look underneath, and you
know what I'm like, I always do.
916
00:41:06,080 --> 00:41:08,520
I mean, how perfect is that?
917
00:41:08,520 --> 00:41:09,800
Look at that.
918
00:41:09,800 --> 00:41:13,120
Really good. I think you've done
exceedingly well.
919
00:41:13,120 --> 00:41:16,160
KARIM: Oh, Tom! I'm so pleased!
920
00:41:16,160 --> 00:41:18,080
Great work, bro!
921
00:41:18,080 --> 00:41:19,800
Rachel, your turn.
922
00:41:19,800 --> 00:41:21,640
TOM: Go on, Rachel.
923
00:41:21,640 --> 00:41:24,920
VOICE-OVER: Rachel's also served up
a side with her soup.
924
00:41:24,920 --> 00:41:28,560
I have made a pea soup
925
00:41:28,560 --> 00:41:31,040
with Parmesan crisp pots.
926
00:41:37,240 --> 00:41:40,000
To me, this looks like a souffle
what's sunk.
927
00:41:40,000 --> 00:41:41,880
It's a shame you haven't got
peas in that,
928
00:41:41,880 --> 00:41:44,080
and it could do with
a little bit more pepper and salt.
929
00:41:44,080 --> 00:41:46,280
The pancetta that you've got
in the soup,
930
00:41:46,280 --> 00:41:48,800
I would have put in the bottom
of your pot, with peas,
931
00:41:48,800 --> 00:41:52,800
so when you tuck in with a spoon,
it all just meshes together.
932
00:41:52,800 --> 00:41:53,960
I accept that. Good girl.
933
00:41:56,520 --> 00:41:57,560
Ed,
934
00:41:57,560 --> 00:41:59,240
hater of peas.
935
00:41:59,240 --> 00:42:03,360
It's not the nickname I was hoping
for, but hater of peas will do.
936
00:42:03,360 --> 00:42:07,680
Judges, I give you my pea and ham
winter warmer.
937
00:42:15,600 --> 00:42:17,200
For someone who doesn't like peas,
938
00:42:17,200 --> 00:42:19,880
I think you've made
a fairly decent soup there, Ed.
939
00:42:19,880 --> 00:42:22,400
The potatoes are probably
slightly too big,
940
00:42:22,400 --> 00:42:26,520
and therefore slightly overpowering,
when you have a mouthful of those.
941
00:42:26,520 --> 00:42:29,360
The amount of time you had,
one hour,
942
00:42:29,360 --> 00:42:31,760
you could have put
something on the side.
943
00:42:33,640 --> 00:42:35,480
Shobna, your go.
944
00:42:35,480 --> 00:42:36,760
My go.Come on, love.
945
00:42:36,760 --> 00:42:38,600
Go, Shobna. Go, Shobna. Go, Shobes.
946
00:42:43,040 --> 00:42:45,000
It's peas three ways.
947
00:42:45,000 --> 00:42:48,000
Masala peas, vegetable mix peas,
948
00:42:48,000 --> 00:42:49,560
and peas paratha.
949
00:42:55,360 --> 00:42:57,360
I love your paratha,
I think they're delicious.
950
00:42:57,360 --> 00:43:00,800
I like the fact that you've used
something you know quite well,
951
00:43:00,800 --> 00:43:04,400
adapted it, and added peas into
it. Quite a smart way of doing it.
952
00:43:04,400 --> 00:43:07,400
I think it lacks a bit of seasoning,
which, for you, is unusual.
953
00:43:07,400 --> 00:43:09,520
We're moving towards
just having peas on the side
954
00:43:09,520 --> 00:43:10,920
of a cauliflower dish.
955
00:43:10,920 --> 00:43:12,680
In terms of, you know,
peas being the star,
956
00:43:12,680 --> 00:43:15,040
and it being sort of
one cohesive pea dish,
957
00:43:15,040 --> 00:43:17,320
I don't feel this quite
gets there, I'm afraid.
958
00:43:17,320 --> 00:43:18,640
I accept that.
959
00:43:18,640 --> 00:43:20,840
I thought I would ap-peas-e you.
960
00:43:20,840 --> 00:43:24,120
LAUGHTER
961
00:43:24,120 --> 00:43:25,480
Thank you.
962
00:43:25,480 --> 00:43:29,080
VOICE-OVER:
Now, the two Asian-inspired soups.
963
00:43:29,080 --> 00:43:31,760
Ferne, you're next. Good luck.
Good luck. Thank you.
964
00:43:34,680 --> 00:43:38,840
I have made a Thai pea soup,
965
00:43:38,840 --> 00:43:40,280
ramen-style.
966
00:43:46,680 --> 00:43:49,160
It's got a wonderful colour,
967
00:43:49,160 --> 00:43:51,920
loads of flavour
coming from everywhere.
968
00:43:51,920 --> 00:43:55,200
It looks most attractive,
it looks a proper meal,
969
00:43:55,200 --> 00:43:57,640
and, to me, I'm enjoying it.
970
00:43:57,640 --> 00:43:59,160
Thank you.
971
00:43:59,160 --> 00:44:02,520
Edward. Up you come. Go, Ed.
Go on, Ed.
972
00:44:02,520 --> 00:44:04,400
KARIM: Go on, Ballsy. Go smash it.
Balls it up.
973
00:44:05,480 --> 00:44:07,160
So, it's a Vietnamese pea pho.
974
00:44:15,600 --> 00:44:17,400
This is fairly weak soup.
975
00:44:17,400 --> 00:44:19,960
For me, it doesn't have
that depth of flavour,
976
00:44:19,960 --> 00:44:21,280
certainly not from the pea.
977
00:44:21,280 --> 00:44:23,680
I think pea is the wrong ingredient
to make that dish with.
978
00:44:23,680 --> 00:44:25,880
I just don't think you're getting
the full flavour.
979
00:44:25,880 --> 00:44:27,200
It tastes too watery, for me.
980
00:44:27,200 --> 00:44:29,360
Great. Thank you. Thanks, Ed.
Cheers. Thank you.
981
00:44:29,360 --> 00:44:30,600
That was disappointing.
982
00:44:30,600 --> 00:44:31,840
That was really poor.
983
00:44:31,840 --> 00:44:34,520
If it was anybody else, Ed,
I'd be commiserating,
984
00:44:34,520 --> 00:44:38,240
but finally, finally,
you've put a foot wrong.
985
00:44:38,240 --> 00:44:40,520
No, well, it was too light.
986
00:44:40,520 --> 00:44:44,800
Karim, please bring up
your pea wonders.
987
00:44:44,800 --> 00:44:49,000
This is my pea Thai curry,
with crushed pea and mint garnish.
988
00:44:55,600 --> 00:44:58,400
I think you've nailed that.
Definitely peas.
989
00:44:58,400 --> 00:45:00,320
Peas everywhere.
990
00:45:00,320 --> 00:45:02,240
Peas on peas.
991
00:45:02,240 --> 00:45:05,840
That depth of flavour that you've
got in there is really lovely.
992
00:45:05,840 --> 00:45:08,760
The fact you added that extra peas
on top really sort of sold it,
993
00:45:08,760 --> 00:45:09,800
towards the end.
994
00:45:09,800 --> 00:45:12,600
All the flavours are subtle,
995
00:45:12,600 --> 00:45:17,080
and the pea is definitely
the king of the dish.
996
00:45:17,080 --> 00:45:18,440
I think you've done well.
997
00:45:18,440 --> 00:45:21,080
Thank you, Mary.
That really means a lot. Thank you.
998
00:45:21,080 --> 00:45:24,040
RACHEL: I think you've avoided
the Eliminator! No!
999
00:45:24,040 --> 00:45:25,560
Yes, you have! Smashed it!
1000
00:45:25,560 --> 00:45:27,200
You're home and dry.
1001
00:45:27,200 --> 00:45:32,080
Cooks, huge congratulations
on brilliant pea dishes.
1002
00:45:32,080 --> 00:45:35,240
The judges will now go
and deliberate and decide
1003
00:45:35,240 --> 00:45:37,480
who is going to take part
in the Eliminator.
1004
00:45:37,480 --> 00:45:40,640
Go lie down on the sofa,
and let's never say the P word,
1005
00:45:40,640 --> 00:45:42,800
not if Ed Byrne's listening.
1006
00:45:42,800 --> 00:45:44,880
Well done.
1007
00:45:44,880 --> 00:45:48,200
VOICE-OVER: Based on yesterday's
Ultimate and today's Rustle Up,
1008
00:45:48,200 --> 00:45:51,280
the judges must now choose
at least two cooks
1009
00:45:51,280 --> 00:45:53,600
to cook again in the Eliminator.
1010
00:45:53,600 --> 00:45:56,680
To my mind, Tom and Ferne
are safe.
1011
00:45:56,680 --> 00:45:59,160
Shobna's burger was great.
1012
00:45:59,160 --> 00:46:01,160
Ultimate, your favourite dish, Mary,
1013
00:46:01,160 --> 00:46:03,800
but today, it didn't feel
like a finished dish, to me.
1014
00:46:03,800 --> 00:46:05,880
I might be in the Eliminator.
TOM: I don't think so.
1015
00:46:05,880 --> 00:46:06,920
It's possible.
1016
00:46:06,920 --> 00:46:09,920
You see, I think this thing about
winning a judge's favourite,
1017
00:46:09,920 --> 00:46:13,840
I know they say it's not absolute,
but I think it's near as dammit.
1018
00:46:13,840 --> 00:46:15,800
If you look at your favourite,
Ed Balls,
1019
00:46:15,800 --> 00:46:19,120
what Ed did today was diabolical.
1020
00:46:19,120 --> 00:46:22,480
The soup had absolutely
zilch flavour.
1021
00:46:22,480 --> 00:46:25,360
The weakest dish so far
in the competition.
1022
00:46:25,360 --> 00:46:27,680
RACHEL: I think you're going to be
in the Eliminator!
1023
00:46:27,680 --> 00:46:31,640
Two of our cooks that have probably
not excelled at either
1024
00:46:31,640 --> 00:46:34,080
are Rachel and Ed Byrne.
1025
00:46:34,080 --> 00:46:39,000
Ed's burger, for me, was very,
very solid, and I don't like that.
1026
00:46:39,000 --> 00:46:42,600
It was probably my least favourite
of the traditional pea soups.
1027
00:46:42,600 --> 00:46:44,920
Rachel had her pea soup with extras,
1028
00:46:44,920 --> 00:46:47,600
because she felt she needed to
jazz it up,
1029
00:46:47,600 --> 00:46:49,840
but they made no sense to her dish.
1030
00:46:49,840 --> 00:46:54,160
And yesterday... Her chips
were decidedly underdone,
1031
00:46:54,160 --> 00:46:56,000
and they were white. Yes.
1032
00:46:56,000 --> 00:46:58,240
Karim, his burger wasn't the best.
1033
00:46:58,240 --> 00:47:00,600
It was a bit big,
but it had nice flavour,
1034
00:47:00,600 --> 00:47:02,640
he had that lovely crab.
1035
00:47:02,640 --> 00:47:05,120
His potatoes were
a bit of a disaster.
1036
00:47:05,120 --> 00:47:11,000
Is his pea Thai curry enough to save
him from yet another Eliminator?
1037
00:47:12,920 --> 00:47:15,720
We do have to, unfortunately,
send one home,
1038
00:47:15,720 --> 00:47:20,480
so we've got to put at least two in,
possibly maybe a third, or,
1039
00:47:20,480 --> 00:47:21,960
I mean, you could argue a fourth.
1040
00:47:24,600 --> 00:47:27,280
VOICE-OVER:
The Eliminator is set by Angela.
1041
00:47:27,280 --> 00:47:31,240
All the cooks must follow
a recipe she has chosen,
1042
00:47:31,240 --> 00:47:35,840
and the one who does the worst
will leave the competition.
1043
00:47:35,840 --> 00:47:39,520
Angela and her fellow judges have
decided who's going to take part
1044
00:47:39,520 --> 00:47:41,000
in the Eliminator.
1045
00:47:41,000 --> 00:47:44,400
Just to remind everybody,
this is judged completely blind.
1046
00:47:44,400 --> 00:47:50,200
You are judged solely
on this plate of food.
1047
00:47:50,200 --> 00:47:52,000
So, over to Ange.
1048
00:47:52,000 --> 00:47:55,640
The first cook I would like to see
cook again today is...
1049
00:48:01,320 --> 00:48:02,520
..is you, Ed Byrne.
1050
00:48:02,520 --> 00:48:04,080
Proper order.
1051
00:48:05,400 --> 00:48:07,800
The next cook we would like to see
cook again is...
1052
00:48:12,280 --> 00:48:14,080
..is you, Rachel.
1053
00:48:16,320 --> 00:48:19,320
The next cook we would like to see
in the Eliminator is...
1054
00:48:23,400 --> 00:48:25,000
..is you, Ed Balls.
1055
00:48:30,880 --> 00:48:34,880
And that's it. Only three cooks
going through this week. What?!
1056
00:48:34,880 --> 00:48:36,480
Sorry. Well done.
1057
00:48:36,480 --> 00:48:38,320
You're not in the Eliminator
this week.
1058
00:48:38,320 --> 00:48:39,760
Oh, thank you so much.
1059
00:48:39,760 --> 00:48:43,120
So, what I would like you three
to cook for me and my fellow judges
1060
00:48:43,120 --> 00:48:46,000
is a wonderful Sicilian dish
called cannoli.
1061
00:48:46,000 --> 00:48:48,360
So I would like six evenly...
1062
00:48:48,360 --> 00:48:51,440
Six! ..rolled and filled cannoli,
1063
00:48:51,440 --> 00:48:55,040
lightly deep-fried,
and a beautiful ricotta filling.
1064
00:48:55,040 --> 00:48:56,440
You've got the recipe.
1065
00:48:56,440 --> 00:48:57,880
You've got enough time.
1066
00:48:57,880 --> 00:49:00,760
Read it. Good luck, guys.
1067
00:49:00,760 --> 00:49:05,080
All right. Enormous luck to Edward,
Ed and Rachel.
1068
00:49:05,080 --> 00:49:08,600
You have 35 minutes to make cannoli.
1069
00:49:08,600 --> 00:49:10,200
This is to stay in the competition.
1070
00:49:10,200 --> 00:49:12,400
Oh, deep-fat fryer. Hell.
1071
00:49:12,400 --> 00:49:14,960
Your time starts now.
1072
00:49:14,960 --> 00:49:17,160
SHOBNA: Go for it.
1073
00:49:17,160 --> 00:49:18,320
Cannoli moulds?
1074
00:49:18,320 --> 00:49:19,720
VOICE-OVER: In the Eliminator,
1075
00:49:19,720 --> 00:49:21,880
the cooks have
the same ingredients...
1076
00:49:21,880 --> 00:49:23,120
50 mls of Marsala...
1077
00:49:23,120 --> 00:49:24,400
..and the same recipe.
1078
00:49:25,600 --> 00:49:27,160
CLAUDIA: That is speed reading.
1079
00:49:27,160 --> 00:49:29,200
VOICE-OVER:
The judges aren't watching,
1080
00:49:29,200 --> 00:49:30,880
so won't know who has cooked what.
1081
00:49:30,880 --> 00:49:33,600
I've never experienced this side
of it, Tom. I've never!
1082
00:49:33,600 --> 00:49:34,960
You deserve it.
1083
00:49:34,960 --> 00:49:38,360
In Sicily, cannolis are
a popular dessert pastry,
1084
00:49:38,360 --> 00:49:40,280
served in almost every cafe.
1085
00:49:40,280 --> 00:49:43,720
I've never made cannoli before. I've
absolutely no idea what this means.
1086
00:49:43,720 --> 00:49:46,720
In British celeb circles,
they're less familiar.
1087
00:49:46,720 --> 00:49:49,160
I've never made cannoli
in my life before, but, you know,
1088
00:49:49,160 --> 00:49:51,280
I feel like the best time to learn
1089
00:49:51,280 --> 00:49:54,040
is fighting for your place
in a competition.
1090
00:49:54,040 --> 00:49:55,880
I haven't made cannoli before.
1091
00:49:55,880 --> 00:49:58,200
As you can probably tell.
1092
00:49:58,200 --> 00:50:01,600
I think it's great when we can
test them on trying to be uniform,
1093
00:50:01,600 --> 00:50:04,040
so you can check that there's
a consistency there.
1094
00:50:05,280 --> 00:50:08,600
First, the cooks are tackling
the cannoli dough.
1095
00:50:08,600 --> 00:50:09,880
Very sticky.
1096
00:50:09,880 --> 00:50:12,160
It does say knead.
1097
00:50:12,160 --> 00:50:13,720
Get your knuckles in.
1098
00:50:13,720 --> 00:50:15,520
I'm rubbing in the butter
and the flour,
1099
00:50:15,520 --> 00:50:16,720
cos that I know how to do.
1100
00:50:16,720 --> 00:50:19,400
You have to make it slightly
difficult, slightly technical,
1101
00:50:19,400 --> 00:50:22,720
because, actually, they're quite
good. It's not so easy to choose.
1102
00:50:25,160 --> 00:50:27,080
KARIM: Nice, nice.
TOM: That's looking great.
1103
00:50:27,080 --> 00:50:28,440
That's it, that's it, that's it.
1104
00:50:28,440 --> 00:50:30,440
But with a recipe this technical,
1105
00:50:30,440 --> 00:50:33,240
success for anyone
is far from guaranteed.
1106
00:50:33,240 --> 00:50:35,520
Using the 10cm cutter,
cut out six rounds,
1107
00:50:35,520 --> 00:50:38,040
wrap each circle tightly
around a cannoli mould.
1108
00:50:38,040 --> 00:50:41,040
They've got one egg, so they use
the yolk in the pastry,
1109
00:50:41,040 --> 00:50:42,240
they keep the white,
1110
00:50:42,240 --> 00:50:44,560
so when you've got your circle,
you wrap it round,
1111
00:50:44,560 --> 00:50:46,640
you have to seal it
with that egg white,
1112
00:50:46,640 --> 00:50:48,520
otherwise it could come off
in the fryer.
1113
00:50:48,520 --> 00:50:49,760
Well, let's try it.
1114
00:50:49,760 --> 00:50:53,280
With Rachel and Ed Balls'
cannoli ready to fry,
1115
00:50:53,280 --> 00:50:55,680
Ed Byrne is still rolling his dough.
1116
00:50:55,680 --> 00:50:57,080
TOM: No, honestly, roll.
1117
00:50:57,080 --> 00:50:58,840
ED: OK. Just go, Ed.
1118
00:50:58,840 --> 00:51:01,240
Oh, one's gone very wrong.
1119
00:51:01,240 --> 00:51:04,440
Ed Balls might have four judges'
favourites in his locker,
1120
00:51:04,440 --> 00:51:06,800
but they mean nothing
in the Eliminator.
1121
00:51:06,800 --> 00:51:10,080
It's only this plate of food
that counts.
1122
00:51:10,080 --> 00:51:12,080
One of them's come off.
1123
00:51:12,080 --> 00:51:13,800
How do I get them out?
1124
00:51:13,800 --> 00:51:15,400
Have you got your tongs, darling?
1125
00:51:15,400 --> 00:51:17,520
Right, take THAT out,
that hasn't worked.
1126
00:51:17,520 --> 00:51:19,640
OK, Ed's had the same problem.
1127
00:51:19,640 --> 00:51:20,880
CLAUDIA: You all right, Ed?
1128
00:51:20,880 --> 00:51:22,800
Yeah. One of them's come off.
1129
00:51:22,800 --> 00:51:25,040
Now, I'm panicking now.
1130
00:51:25,040 --> 00:51:27,560
WHISPERING: Ed Byrne's aren't
in the deep-fat fryer yet.
1131
00:51:31,080 --> 00:51:33,840
OK, so I need six of these.
Six. Yeah.
1132
00:51:33,840 --> 00:51:35,360
Good.
1133
00:51:35,360 --> 00:51:38,000
FERNE: How are they all looking, Ed?
Are they all similar size?
1134
00:51:38,000 --> 00:51:39,040
I don't know.
1135
00:51:40,440 --> 00:51:42,240
They're really hot, still.
1136
00:51:42,240 --> 00:51:44,240
What's the first thing
when you bite into it?
1137
00:51:44,240 --> 00:51:46,280
It's that beautiful crunch,
isn't it? Yeah.
1138
00:51:46,280 --> 00:51:49,960
That's what we want,
that lovely crispiness. Not doughy.
1139
00:51:49,960 --> 00:51:53,240
VOICE-OVER: With each cooking
six pastries in two batches,
1140
00:51:53,240 --> 00:51:57,240
another challenge is making sure
all are consistent.
1141
00:51:57,240 --> 00:51:58,280
CLAUDIA: Well done.
1142
00:51:59,760 --> 00:52:01,200
Nice, darling!
1143
00:52:01,200 --> 00:52:04,480
We don't want these cannoli looking
like Rachel's chips,
1144
00:52:04,480 --> 00:52:08,040
so blonde, you know, we want to make
sure they've got a beautiful colour.
1145
00:52:08,040 --> 00:52:10,080
Argh! Come on!
1146
00:52:10,080 --> 00:52:12,920
WHISPERING: Oh, God.
This is so stressful.
1147
00:52:12,920 --> 00:52:15,160
TOM: Oh, look at that!
1148
00:52:15,160 --> 00:52:17,160
You have five minutes left.
1149
00:52:18,440 --> 00:52:21,840
VOICE-OVER: Angela's recipe calls
for the cannoli to be evenly filled
1150
00:52:21,840 --> 00:52:24,360
with a thick,
orange-flavoured cream.
1151
00:52:26,640 --> 00:52:28,120
KARIM: This is tough.
1152
00:52:28,120 --> 00:52:30,720
They've got to make sure that they,
you know, a bit of finesse,
1153
00:52:30,720 --> 00:52:31,840
a bit of delicacy.
1154
00:52:31,840 --> 00:52:34,360
CLAUDIA: Right, piping bag.
It's just the zest of the orange,
1155
00:52:34,360 --> 00:52:36,680
right, none of the orange juice?
That's fine, it's fine.
1156
00:52:36,680 --> 00:52:39,560
Honestly, there's no time.
I can't even watch.
1157
00:52:39,560 --> 00:52:41,200
SHOBNA: Keep going, Ed. Come on, Ed.
1158
00:52:41,200 --> 00:52:44,480
Cooks, you have one minute left.
1159
00:52:44,480 --> 00:52:47,360
Come on! Balls has finished his!
Don't worry. Don't worry about that!
1160
00:52:47,360 --> 00:52:49,560
You've still got a minute
for what you've got to do.
1161
00:52:49,560 --> 00:52:51,040
God, I'm trembling.
1162
00:52:56,920 --> 00:52:58,480
CLAUDIA: 20 seconds.
1163
00:52:58,480 --> 00:53:00,480
Quick, Rachel, are you done?
1164
00:53:00,480 --> 00:53:01,520
Yeah.
1165
00:53:02,560 --> 00:53:03,760
Time is up!
1166
00:53:03,760 --> 00:53:05,080
Da-da!
1167
00:53:05,080 --> 00:53:06,360
Well done.
1168
00:53:06,360 --> 00:53:08,840
What was the big panic about?
1169
00:53:08,840 --> 00:53:11,840
Oh, you pulled that out the bag!
1170
00:53:11,840 --> 00:53:13,400
Cor, that was tough.
1171
00:53:13,400 --> 00:53:14,960
Very, very well done.
1172
00:53:14,960 --> 00:53:17,360
TOM: Bravo, bravo, bravo!
1173
00:53:19,720 --> 00:53:22,280
It's quite draining, isn't it?
1174
00:53:24,160 --> 00:53:25,680
OK, judges,
1175
00:53:25,680 --> 00:53:27,720
Cannoli time.
1176
00:53:27,720 --> 00:53:29,800
VOICE-OVER: The judges have no idea
1177
00:53:29,800 --> 00:53:32,480
which celeb cook produced
which plate of cannoli.
1178
00:53:32,480 --> 00:53:35,720
The one they like least
will leave the competition.
1179
00:53:38,240 --> 00:53:40,600
It's just so stressful.
1180
00:53:40,600 --> 00:53:41,880
It is.
1181
00:53:43,320 --> 00:53:45,400
So, blue first up, guys.
1182
00:53:46,880 --> 00:53:49,960
They're beautifully uniform, don't
you think, when you look at that?
1183
00:53:49,960 --> 00:53:53,120
No, I think they've done
a great job. Great colour.
1184
00:53:53,120 --> 00:53:56,360
Looking back, I can't think
of any major mistakes I've made.
1185
00:53:56,360 --> 00:53:57,600
It's all in the taste now,
1186
00:53:57,600 --> 00:53:59,880
cos everybody's looks
really nice from here.
1187
00:53:59,880 --> 00:54:02,560
I like the filling on this one.
I think they're cooked well.
1188
00:54:09,520 --> 00:54:13,040
The pastry, I think, or the frying
of these is better than the first.
1189
00:54:13,040 --> 00:54:14,120
Yeah, yeah.
1190
00:54:14,120 --> 00:54:16,920
You know, obviously not as much
cream, they're not as evenly filled,
1191
00:54:16,920 --> 00:54:19,600
but actually, I think,
slightly nicer flavour.
1192
00:54:23,480 --> 00:54:26,720
These feel the crispest
of them all...
1193
00:54:26,720 --> 00:54:29,280
Yeah. ..and...
1194
00:54:29,280 --> 00:54:33,560
..they've got cream all the way
through. Mine have. Have yours? Mm.
1195
00:54:33,560 --> 00:54:37,760
It's as though one person
has made all three plates. Yeah.
1196
00:54:37,760 --> 00:54:41,800
WHISPERING: She said it's almost as
if one person has made all of them.
1197
00:54:41,800 --> 00:54:44,720
It's going to be fractional.
Fraction.
1198
00:54:44,720 --> 00:54:46,480
I think that's absolutely
remarkable,
1199
00:54:46,480 --> 00:54:47,880
that they're all so close.
1200
00:54:47,880 --> 00:54:49,160
There's very little in it.
1201
00:54:49,160 --> 00:54:51,440
I think Blue's filled too much...
Mm.
1202
00:54:51,440 --> 00:54:53,840
..and I think Pink and Yellow
have not filled enough.
1203
00:54:53,840 --> 00:54:57,080
They're fully taking their time
judging us, aren't they? Yeah.
1204
00:54:58,880 --> 00:55:01,640
What's worse,
overfilling or underfilling?
1205
00:55:01,640 --> 00:55:03,920
That's, like, that's where we are,
isn't it?
1206
00:55:03,920 --> 00:55:06,200
It's hard for you guys to wait,
1207
00:55:06,200 --> 00:55:08,000
but I think we might be
sleeping here.
1208
00:55:08,000 --> 00:55:09,480
I'm just saying.
1209
00:55:09,480 --> 00:55:13,000
QUIETLY: I mean, I would argue,
for me,
1210
00:55:13,000 --> 00:55:14,800
WHISPERING:
..Blue is my weakest. Yeah.
1211
00:55:14,800 --> 00:55:17,200
There's nothing in it,
but if I had to pick,
1212
00:55:17,200 --> 00:55:19,400
yeah, I'd go Pink, probably.
1213
00:55:19,400 --> 00:55:20,920
Mary, do you have a weakest?
1214
00:55:20,920 --> 00:55:23,240
Why am I finding this so difficult?
1215
00:55:25,400 --> 00:55:26,440
Hm.
1216
00:55:28,280 --> 00:55:31,640
Cooks, they have decided.
Please come forward.
1217
00:55:32,600 --> 00:55:33,640
Well done.
1218
00:55:35,720 --> 00:55:39,320
That was quite a hard recipe,
I thought, that I gave you,
1219
00:55:39,320 --> 00:55:42,800
and you cooked these cannoli
very well indeed,
1220
00:55:42,800 --> 00:55:46,880
so it really is in the slightest
error that we're looking for
1221
00:55:46,880 --> 00:55:48,520
to send someone home...
1222
00:55:53,440 --> 00:55:55,160
..and therefore, we think...
1223
00:55:58,440 --> 00:56:00,080
..the person going home...
1224
00:56:05,160 --> 00:56:07,480
..in fact, none of you are.
They were great, well done.
1225
00:56:07,480 --> 00:56:08,520
No! What?! Yeah!
1226
00:56:08,520 --> 00:56:10,320
CHEERING
1227
00:56:10,320 --> 00:56:12,880
You...!
1228
00:56:12,880 --> 00:56:13,960
Oh!
1229
00:56:15,880 --> 00:56:17,640
How?!
1230
00:56:17,640 --> 00:56:18,680
I'm so happy!
1231
00:56:20,040 --> 00:56:22,600
This is better than my wedding day.
1232
00:56:22,600 --> 00:56:24,200
LAUGHTER
1233
00:56:24,200 --> 00:56:28,640
All three lots of cannoli
looked identical,
1234
00:56:28,640 --> 00:56:31,080
and they all tasted so similar,
1235
00:56:31,080 --> 00:56:36,200
so the only fair thing is to say
you all stay.
1236
00:56:36,200 --> 00:56:38,800
This is my happy dance.
1237
00:56:38,800 --> 00:56:40,800
This is my mission accomplished
dance.
1238
00:56:43,360 --> 00:56:47,800
I can go into the next round totally
feeling like I'm the underdog again,
1239
00:56:47,800 --> 00:56:49,920
which is always where I like to be.
1240
00:56:49,920 --> 00:56:52,200
I have never eaten a cannoli,
1241
00:56:52,200 --> 00:56:54,840
but I have now cooked
and eaten a cannoli,
1242
00:56:54,840 --> 00:56:58,560
and yes, I can confirm, it was
quite a stressful experience.
1243
00:56:58,560 --> 00:57:00,080
Looking forward to week five.
1244
00:57:00,080 --> 00:57:02,120
Looking forward to
whatever it throws at me,
1245
00:57:02,120 --> 00:57:04,680
cos it can't throw anything worse
than a pea Rustle Up.
1246
00:57:04,680 --> 00:57:05,760
What's up, Doc?
1247
00:57:05,760 --> 00:57:06,920
VOICE-OVER: Next time...
1248
00:57:06,920 --> 00:57:08,520
Oh, yours is excellent.
1249
00:57:08,520 --> 00:57:10,920
..rivalries flare
over Sunday roast...
1250
00:57:10,920 --> 00:57:13,720
Who's got the crunchier roasties,
Ed?
1251
00:57:13,720 --> 00:57:15,240
No!
1252
00:57:15,240 --> 00:57:18,080
..and Chris' Rustle Up
leads to slip-ups.
1253
00:57:18,080 --> 00:57:19,200
How's it going, Mumsie?
1254
00:57:19,200 --> 00:57:20,280
Not well.
1255
00:57:20,280 --> 00:57:22,600
I am fuming!
145101
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