1 00:00:02,680 --> 00:00:05,520 This week's five celebrities have taken on the challenge 2 00:00:05,560 --> 00:00:08,160 to become MasterChef champion. 3 00:00:08,200 --> 00:00:09,840 I'm baffled, mate. 4 00:00:09,880 --> 00:00:14,120 Last time, it was children's TV presenter Dave Benson Phillips 5 00:00:14,160 --> 00:00:15,440 who went home. 6 00:00:17,840 --> 00:00:22,320 Now the remaining four are back to continue their quest. 7 00:00:24,680 --> 00:00:29,080 Tonight, they will experience the heat of a professional kitchen... 8 00:00:29,120 --> 00:00:30,920 Are you still alive? 9 00:00:30,960 --> 00:00:33,440 Oh, the pressure! The pressure, the pressure! 10 00:00:33,480 --> 00:00:34,880 HE GROANS 11 00:00:34,920 --> 00:00:36,680 I've got to do another one. 12 00:00:36,720 --> 00:00:39,160 I feel like Mrs Doubtfire. 13 00:00:39,200 --> 00:00:43,000 ..before cooking for a place in the quarterfinal. 14 00:00:43,040 --> 00:00:46,280 I have to tell you, I really like it. 15 00:00:46,320 --> 00:00:48,360 I'm not going to lie. 16 00:00:48,400 --> 00:00:50,600 I didn't see myself getting this far. 17 00:00:50,640 --> 00:00:53,960 John told me I made the worst chips he's ever tasted. 18 00:00:54,000 --> 00:00:56,000 I haven't cooked that much before, 19 00:00:56,040 --> 00:00:59,520 so just cooking in a kitchen is kind of a mystery to me anyway. 20 00:00:59,560 --> 00:01:03,880 John and Gregg are still alive, and they have tasted my cooking. 21 00:01:03,920 --> 00:01:03,960 John and Gregg are still alive, and they have tasted my cooking. 22 00:01:05,640 --> 00:01:07,080 I'm competitive anyway. 23 00:01:07,120 --> 00:01:10,080 You know, I'm the fourth of six kids, so I want to win. That's it. 24 00:01:10,120 --> 00:01:12,000 You want to come top. 25 00:01:12,040 --> 00:01:14,160 JOHN:We've got ourselves four great celeb cooks. 26 00:01:14,200 --> 00:01:16,480 They've had a taste of the competition, and you can see 27 00:01:16,520 --> 00:01:18,520 they're all hungry for more. 28 00:01:18,560 --> 00:01:21,960 Have they got what it takes? There's only one way to find out. 29 00:01:28,960 --> 00:01:30,280 Hiya. 30 00:01:30,320 --> 00:01:32,280 Hey. 31 00:01:41,080 --> 00:01:43,720 Blue. We've both got blue. 32 00:01:43,760 --> 00:01:45,520 Vibey. 33 00:01:50,240 --> 00:01:52,240 Welcome back to the kitchen. 34 00:01:52,280 --> 00:01:55,040 The first challenge we have for you... I love this. 35 00:01:55,080 --> 00:01:57,120 We call this the Pairs Challenge, 36 00:01:57,160 --> 00:02:01,520 and it's all about teamwork and communication. 37 00:02:01,560 --> 00:02:04,840 Shazia, Terry, you are the red team. 38 00:02:04,880 --> 00:02:07,600 I knew it. 39 00:02:07,640 --> 00:02:11,440 Remi, Max, you're the blue team. 40 00:02:11,480 --> 00:02:16,120 We are going to ask each team to cook for us two portions of a dish, 41 00:02:16,160 --> 00:02:17,640 We are going to ask each team to cook for us two portions of a dish, 42 00:02:17,680 --> 00:02:19,600 one dish from each of you, 43 00:02:19,640 --> 00:02:22,600 and those dishes need to look exactly the same 44 00:02:22,640 --> 00:02:26,120 and they need to taste exactly the same as each other. 45 00:02:26,160 --> 00:02:30,800 The twist is that there is a team leader, 46 00:02:30,840 --> 00:02:35,160 and the team leader is the only one that actually has the recipe. 47 00:02:37,200 --> 00:02:41,240 Ladies and gentlemen, could you please reveal your ingredients? 48 00:02:46,520 --> 00:02:47,960 Oh, wow. 49 00:02:48,000 --> 00:02:49,320 I've got squid, bro. 50 00:02:49,360 --> 00:02:51,000 Yeah, I've got a squid. 51 00:02:53,160 --> 00:02:57,320 Pasta. Pasta. Pasta. 52 00:02:59,760 --> 00:03:02,920 One hour to prepare, cook and serve your dish. 53 00:03:02,960 --> 00:03:05,440 Off you go. 54 00:03:05,480 --> 00:03:08,440 Max. Yes? OK, cool, we got this, yeah. We got this. 55 00:03:08,480 --> 00:03:09,720 Yeah. All right. 56 00:03:09,760 --> 00:03:13,200 Terry? You can turn around and look at me. Yeah. Yeah. 57 00:03:13,240 --> 00:03:15,840 Each team leader has been given basic instructions 58 00:03:15,880 --> 00:03:17,360 for a different dish... 59 00:03:17,400 --> 00:03:20,000 We're going to do this, all right? I'm going to lead you. 60 00:03:20,040 --> 00:03:23,160 ..with separate trays of ingredients for every element. 61 00:03:23,200 --> 00:03:24,960 OK. 62 00:03:25,000 --> 00:03:28,800 As leader of the red team, it's up to comedian Shazia to guide 63 00:03:28,840 --> 00:03:32,360 broadcaster Terry through their recipe for ravioli 64 00:03:32,400 --> 00:03:34,440 with an egg yolk and ricotta filling, 65 00:03:34,480 --> 00:03:36,920 and spinach pesto. 66 00:03:36,960 --> 00:03:38,920 The team leader here is absolutely vital. 67 00:03:38,960 --> 00:03:41,960 They need to be able to communicate what they're doing to their partner. 68 00:03:42,000 --> 00:03:43,720 It looks like that. 69 00:03:43,760 --> 00:03:45,240 How many ravioli? 70 00:03:45,280 --> 00:03:46,880 Right, let's start with the pasta. 71 00:03:46,920 --> 00:03:48,840 Sorry... Let's start with the pasta. 72 00:03:48,880 --> 00:03:51,480 We're going to combine eggs and flour... 73 00:03:51,520 --> 00:03:53,520 ..into a springy pasta dough. 74 00:03:54,880 --> 00:03:57,480 The dish itself, it's a ravioli. 75 00:03:57,520 --> 00:04:00,840 They first have to make pasta dough, and the pasta dough has to rest. 76 00:04:00,880 --> 00:04:02,920 Combine two eggs and flour. 77 00:04:02,960 --> 00:04:05,280 It doesn't say.. Oh, two eggs? Yeah. 78 00:04:05,320 --> 00:04:08,800 It says, "Combine..." No, it says, "Combine eggs and flour." 79 00:04:08,840 --> 00:04:10,360 It doesn't say how much. 80 00:04:10,400 --> 00:04:12,880 Will three eggs not make it a bit too wet? 81 00:04:12,920 --> 00:04:15,040 Shall we put two eggs in? 82 00:04:15,080 --> 00:04:16,960 Oh, two eggs. 83 00:04:17,000 --> 00:04:19,800 I'm used to giving out orders. 84 00:04:19,840 --> 00:04:22,800 So, in that way, you know, I know how to do it, 85 00:04:22,840 --> 00:04:26,080 you know, kind of not on a need-to-know basis. 86 00:04:26,120 --> 00:04:28,720 I think this is going to be a fascinating team, team red. 87 00:04:28,760 --> 00:04:31,480 I think there could be sparks flying. 88 00:04:31,520 --> 00:04:34,120 As long as Terry listens to what I'm saying, 89 00:04:34,160 --> 00:04:35,960 it will all go well. 90 00:04:36,000 --> 00:04:39,480 I'm worried that he thinks he probably knows better. 91 00:04:39,520 --> 00:04:42,760 So, we're going to start with the aioli garlic, because that's 92 00:04:42,800 --> 00:04:45,960 30 minutes in the oven, so we need to get that in ASAP, OK? 93 00:04:46,000 --> 00:04:49,000 What does it say, just the garlic? Literally. 94 00:04:49,040 --> 00:04:52,880 Radio DJ Remi is in charge of the blue team. 95 00:04:52,920 --> 00:04:55,440 Don't you think you have to take this off? 96 00:04:55,480 --> 00:04:59,480 She and boyband singer Max need to produce two identical plates 97 00:04:59,520 --> 00:05:03,600 of squid stuffed with sourdough croutons, peppers and tomatoes, 98 00:05:03,640 --> 00:05:07,960 with a caper salsa and aioli garlic mayonnaise. 99 00:05:08,000 --> 00:05:11,480 This is a complex dish with lots of different techniques. 100 00:05:11,520 --> 00:05:12,880 This is what it looks like. 101 00:05:12,920 --> 00:05:15,080 Yeah? OK? Can you see that? 102 00:05:15,120 --> 00:05:17,320 Well, that's what we're going to aim for. Yeah. 103 00:05:17,360 --> 00:05:20,600 OK, now we've got to clean the squid. Yeah. Clean the squid. 104 00:05:20,640 --> 00:05:22,960 The blue team have got to prepare a whole squid. 105 00:05:23,000 --> 00:05:25,920 REMI:Are you cutting it open? Just rip the inside out. 106 00:05:25,960 --> 00:05:27,160 Pull it. Jesus. 107 00:05:27,200 --> 00:05:28,600 OK, that was easy. 108 00:05:28,640 --> 00:05:30,840 Now, I don't know whether they've done that before, 109 00:05:30,880 --> 00:05:34,000 but that is a lovely, slimy, slippery, messy business. 110 00:05:34,040 --> 00:05:37,520 Oh, man, it absolutely hums, doesn't it? 111 00:05:37,560 --> 00:05:39,960 I'm literally just rinsing it off. 112 00:05:40,000 --> 00:05:41,760 I've never worked with squid before. 113 00:05:41,800 --> 00:05:44,000 I've heard of squid ink before, 114 00:05:44,040 --> 00:05:46,800 and I think I've just got it all over my hand. 115 00:05:46,840 --> 00:05:50,840 What you want is a nice squid bag that you can stuff. 116 00:05:50,880 --> 00:05:52,600 There we go. 117 00:05:52,640 --> 00:05:55,960 Do you know what? I don't mind being a leader, but I also feel like 118 00:05:56,000 --> 00:05:59,200 there's no "I" in team, so I can't do this without him. 119 00:05:59,240 --> 00:06:02,000 Our dishes have to look the same. So, we're... 120 00:06:02,040 --> 00:06:03,920 We're doing this together. 121 00:06:03,960 --> 00:06:07,000 Yeah, Remi, I couldn't ask for a better team leader, really. 122 00:06:07,040 --> 00:06:09,640 She's got a great... My G! ..a great voice that booms over. 123 00:06:09,680 --> 00:06:10,960 My G! 124 00:06:11,000 --> 00:06:12,640 Always positive. 125 00:06:12,680 --> 00:06:14,080 OK, cool. 126 00:06:14,120 --> 00:06:16,880 And, yeah, I think we're going to get on just fine. 127 00:06:16,920 --> 00:06:18,760 15 minutes gone. 128 00:06:18,800 --> 00:06:22,520 The red team's pasta dough is made and resting... 129 00:06:22,560 --> 00:06:24,840 Terry. What? What does blitz mean? 130 00:06:24,880 --> 00:06:28,200 Blitz? Yeah. I don't know. Like, whip it up really quick, I think. 131 00:06:28,240 --> 00:06:31,160 ..and they are under way with the ricotta filling that will hold 132 00:06:31,200 --> 00:06:34,600 the egg yolk in place inside their ravioli. 133 00:06:34,640 --> 00:06:36,600 So, how much herbs are you putting in? 134 00:06:36,640 --> 00:06:38,480 There are no measurements here. 135 00:06:38,520 --> 00:06:41,720 OK. No, I'm asking you, so I do the same as you. 136 00:06:42,840 --> 00:06:45,400 The flavours need to be exactly the same, 137 00:06:45,440 --> 00:06:48,640 so Shazia is going to have to talk about handfuls and pinches 138 00:06:48,680 --> 00:06:52,400 and teaspoons to make sure the measurements are correct. 139 00:06:52,440 --> 00:06:54,560 You've got to put lemon rind... 140 00:06:54,600 --> 00:06:57,440 That's what I'm doing. How much? Lemon rind is the back of the lemon. 141 00:06:57,480 --> 00:06:59,520 Yeah, I know, yeah. Grate it into there. Yeah. 142 00:06:59,560 --> 00:07:01,120 How much? 143 00:07:01,160 --> 00:07:02,560 Not a lot. 144 00:07:04,720 --> 00:07:09,000 The red team of Shazia and Terry is anything but a team. 145 00:07:09,040 --> 00:07:11,280 So, we just shove it all in there, and then...? 146 00:07:11,320 --> 00:07:14,560 Terry, take the stalks off the herbs. 147 00:07:14,600 --> 00:07:17,920 Good idea to tell me about the stalks before I've put them in! 148 00:07:19,160 --> 00:07:23,080 It's about as harmonious as a group of howling cats. 149 00:07:24,320 --> 00:07:26,600 We don't want it too thin. 150 00:07:26,640 --> 00:07:28,440 Stop. I thought, for blitz, 151 00:07:28,480 --> 00:07:30,800 it meant to make everything mixed together? 152 00:07:30,840 --> 00:07:32,920 Blitz, give it a good shot. 153 00:07:32,960 --> 00:07:34,400 Don't overdo it. 154 00:07:37,280 --> 00:07:40,280 Over on the blue team, the squid is cleaned, 155 00:07:40,320 --> 00:07:43,880 but Remi and Max have only just started prepping the red peppers, 156 00:07:43,920 --> 00:07:46,640 sourdough and tomatoes for the stuffing. 157 00:07:46,680 --> 00:07:49,040 Max, how are you cutting it? Like that. 158 00:07:49,080 --> 00:07:51,320 It's quite random, but just cut it up into small chunks. 159 00:07:51,360 --> 00:07:53,480 OK, cool. Got you. 160 00:07:53,520 --> 00:07:55,880 All right, so now we've got to stuff the squid, yeah. 161 00:07:55,920 --> 00:07:59,000 Just stuff it in, yeah? Just stuff it in. 162 00:07:59,040 --> 00:08:02,880 We've got to use these toothpicks in front of us to secure it. OK. 163 00:08:02,920 --> 00:08:05,640 If they don't seal the squid, when they start to cook it, 164 00:08:05,680 --> 00:08:08,720 all that stuffing is just going to come straight out the end. 165 00:08:08,760 --> 00:08:11,200 Try and stuff it evenly. Yeah. 166 00:08:11,240 --> 00:08:13,160 Stuff that bad boy. 167 00:08:13,200 --> 00:08:15,800 I'll tell you, they can take a lot of stuffing, these. 168 00:08:15,840 --> 00:08:17,840 Proper, like, fill it right up. 169 00:08:17,880 --> 00:08:19,640 Rah. 170 00:08:19,680 --> 00:08:21,520 OK, cool. Got that. 171 00:08:21,560 --> 00:08:23,640 You guys are nearly halfway. 172 00:08:23,680 --> 00:08:25,720 27 minutes gone. 173 00:08:25,760 --> 00:08:27,520 You need to push on, all of you. 174 00:08:27,560 --> 00:08:30,920 After we put this in the oven, it's all systems go, you know. 175 00:08:30,960 --> 00:08:32,640 We've got to be quick. Yeah. 176 00:08:32,680 --> 00:08:35,080 Oh! Remember to seal it with the sticks. 177 00:08:35,120 --> 00:08:36,880 Right, yes. 178 00:08:36,920 --> 00:08:38,800 We've got to seal it with these. 179 00:08:38,840 --> 00:08:40,920 The aioli has not been made from the blue team yet. 180 00:08:40,960 --> 00:08:43,400 The caper salsa has not been made from the blue team yet. 181 00:08:43,440 --> 00:08:46,240 And the actual squid is not even being cooked. 182 00:08:46,280 --> 00:08:48,680 There's a lot of work to do in the last 30 minutes. 183 00:08:48,720 --> 00:08:51,200 So we need to get a move on. 184 00:08:51,240 --> 00:08:53,360 SHAZIA:How do you move the dial? 185 00:08:53,400 --> 00:08:55,280 It's not going through. 186 00:08:55,320 --> 00:08:57,800 The red team are also up against it. 187 00:08:57,840 --> 00:09:00,880 They need to roll their pasta to the perfect thickness 188 00:09:00,920 --> 00:09:03,680 before they can begin to make their ravioli. 189 00:09:03,720 --> 00:09:05,760 Agh... Nightmare. 190 00:09:07,080 --> 00:09:09,080 It's very difficult. 191 00:09:09,120 --> 00:09:13,720 What Terry and Shazia have to do now is cut out four nice ravioli, 192 00:09:13,760 --> 00:09:14,120 What Terry and Shazia have to do now is cut out four nice ravioli, 193 00:09:14,160 --> 00:09:16,080 put a filling on it. 194 00:09:16,120 --> 00:09:18,160 How much do you put on each? 195 00:09:18,200 --> 00:09:20,920 I've put a squirt of it. Oh. 196 00:09:20,960 --> 00:09:24,160 And then, Terry, you place an egg yolk on top of each one. 197 00:09:24,200 --> 00:09:26,560 JOHN:They need to make sure the egg yolks hold, 198 00:09:26,600 --> 00:09:29,920 so when you cut into the centre, the egg yolk runs out. 199 00:09:29,960 --> 00:09:32,520 SHAZIA:OK. OK. 200 00:09:32,560 --> 00:09:35,240 That filling needs to be a shape that will support the egg yolk, 201 00:09:35,280 --> 00:09:37,960 like a little valley. 202 00:09:38,000 --> 00:09:40,400 It keeps breaking every time. 203 00:09:40,440 --> 00:09:43,640 They're just throwing egg yolks on top of the ravioli filling, 204 00:09:43,680 --> 00:09:46,080 hoping it's going to stay there. 205 00:09:46,120 --> 00:09:47,840 This is impossible. 206 00:09:48,920 --> 00:09:50,480 Terry? 207 00:09:50,520 --> 00:09:52,000 Are you OK? 208 00:09:52,040 --> 00:09:54,320 I need more eggs. 209 00:09:54,360 --> 00:09:57,520 The mess is unbelievable. 210 00:09:57,560 --> 00:10:01,040 If they rush, there could be holes around the outside, 211 00:10:01,080 --> 00:10:03,240 and that can spell disaster. 212 00:10:03,280 --> 00:10:05,320 So let's go again. 213 00:10:07,640 --> 00:10:10,240 How many egg yolk raviolis have you finished? 214 00:10:10,280 --> 00:10:12,320 One, but it's leaking out. 215 00:10:12,360 --> 00:10:14,160 How many have you finished, Shazia? 216 00:10:14,200 --> 00:10:16,080 Four. Right. 217 00:10:16,120 --> 00:10:17,800 But two are leaking. 218 00:10:17,840 --> 00:10:19,160 Great. 219 00:10:21,040 --> 00:10:23,000 REMI:Right, this is what mine looks like. 220 00:10:23,040 --> 00:10:25,720 Yeah, I'm pretty much exact... OK, cool. Yeah, exactly the same. 221 00:10:25,760 --> 00:10:29,480 I think we should put it in the oven now, yeah. All right. 222 00:10:29,520 --> 00:10:31,440 Are you going middle? Yeah, yeah. 223 00:10:31,480 --> 00:10:33,960 You've got about 15 minutes left, guys. 224 00:10:34,000 --> 00:10:36,680 You got to think about that squid being cooked all the way through, 225 00:10:36,720 --> 00:10:39,160 make your aioli and get the caper salsa done, 226 00:10:39,200 --> 00:10:41,760 and then you've got to get it onto a plate. 227 00:10:41,800 --> 00:10:45,440 An aioli, really rich garlic mayonnaise, just made with egg yolks 228 00:10:45,480 --> 00:10:48,600 and whole roasted garlic whipped together with olive oil, 229 00:10:48,640 --> 00:10:50,960 so it becomes really rich and very, very peppery 230 00:10:51,000 --> 00:10:52,720 and really, really strong. 231 00:10:52,760 --> 00:10:54,560 Mash it up, yeah. 232 00:10:54,600 --> 00:10:57,640 We need to get this into a mayonnaise ASAP. 233 00:10:57,680 --> 00:10:59,320 Oh...! 234 00:11:02,080 --> 00:11:03,760 Whoa...! 235 00:11:03,800 --> 00:11:05,240 REMI LAUGHS 236 00:11:05,280 --> 00:11:07,120 Oh... 237 00:11:07,160 --> 00:11:08,760 Oh, my wrist. 238 00:11:09,920 --> 00:11:11,440 You've got ten minutes. 239 00:11:11,480 --> 00:11:14,800 Whatever you do, do you mind doing it quickly? 240 00:11:14,840 --> 00:11:17,080 Let's put the pasta on, yeah? 241 00:11:18,120 --> 00:11:20,040 How long does it have to boil for? 242 00:11:20,080 --> 00:11:23,200 Erm, it doesn't say, Terry. But we don't want to overcook the egg. 243 00:11:23,240 --> 00:11:25,760 Yeah, I know. I'm just saying. So how long, then? 244 00:11:25,800 --> 00:11:27,800 A couple of minutes. 245 00:11:27,840 --> 00:11:30,640 To be honest, I'm not happy with the ravioli at all, 246 00:11:30,680 --> 00:11:33,200 and I've got no time to talk to you, cos I'm busy. 247 00:11:33,240 --> 00:11:34,600 Do one! 248 00:11:34,640 --> 00:11:36,600 The mayonnaise is almost done. 249 00:11:36,640 --> 00:11:39,720 It's a bit lumpy, which is stressing me out. 250 00:11:39,760 --> 00:11:43,240 OK, guys, you've got five minutes to go. Just five minutes. 251 00:11:43,280 --> 00:11:46,120 Terry, make a spinach pesto. 252 00:11:46,160 --> 00:11:47,760 Hold on. And how do you do that? 253 00:11:47,800 --> 00:11:50,320 Olive oil, basil, erm... 254 00:11:50,360 --> 00:11:53,440 Oh, so we just bung it all in, really? Yeah? Yeah, yeah. 255 00:11:53,480 --> 00:11:56,040 Salsa, we need to get on that. Yeah. 256 00:11:56,080 --> 00:11:57,920 Let's chop the capers up small. 257 00:11:59,960 --> 00:12:02,520 It's tight, it's tight, cos we've still got to plate up. 258 00:12:02,560 --> 00:12:05,000 Are you taking your things out yet? 259 00:12:05,040 --> 00:12:06,960 My God, I've got an omelette. 260 00:12:08,680 --> 00:12:10,680 JOHN:They look all right, Terry. Oh... 261 00:12:10,720 --> 00:12:12,760 I'm a jelly inside. 262 00:12:12,800 --> 00:12:14,720 Let me see your mayo. 263 00:12:14,760 --> 00:12:16,600 More oil, more oil. 264 00:12:16,640 --> 00:12:18,800 You've got just two minutes. 265 00:12:18,840 --> 00:12:20,920 Blue team, you need to get something on a plate. 266 00:12:20,960 --> 00:12:22,400 MAX:Yeah. 267 00:12:22,440 --> 00:12:25,320 Right, let's just go for it. 268 00:12:25,360 --> 00:12:26,720 Nice. 269 00:12:26,760 --> 00:12:28,560 Oh, it's too hot. It's too hot. 270 00:12:28,600 --> 00:12:30,960 TERRY:Where does the pesto go, at the side or on the top? 271 00:12:31,000 --> 00:12:33,320 I'll put it in the middle, Terry. In the middle of what? 272 00:12:33,360 --> 00:12:34,920 In the middle of the plate. 273 00:12:34,960 --> 00:12:38,840 Ten seconds, and we're calling time. It's final, final touches. 274 00:12:38,880 --> 00:12:41,240 And we should all be thankful for that! 275 00:12:41,280 --> 00:12:43,720 REMI:Have you put the salsa on the bottom? Uh... 276 00:12:43,760 --> 00:12:46,080 It goes on the bottom. Over the top. Over the top. 277 00:12:46,120 --> 00:12:48,640 Are you doing it on the top? Yeah. 278 00:12:48,680 --> 00:12:50,200 REMI GROANS 279 00:12:50,240 --> 00:12:51,920 That's it! Time's up! 280 00:12:51,960 --> 00:12:54,040 Wherever you are, time's up. 281 00:12:54,080 --> 00:12:55,920 Well done. 282 00:12:59,880 --> 00:13:02,920 Wow, I thought my communication was tremendous. 283 00:13:02,960 --> 00:13:04,880 Yeah, right! 284 00:13:06,960 --> 00:13:10,680 I feel like I had a much smoother ride than the other two did, 285 00:13:10,720 --> 00:13:13,480 cos that just sounded like hell! 286 00:13:13,520 --> 00:13:16,520 So, yeah, I was... I was well happy with that. 287 00:13:16,560 --> 00:13:18,400 Red team, come on. 288 00:13:27,560 --> 00:13:30,400 Let's look at stuff here that's glaringly obvious. 289 00:13:30,440 --> 00:13:32,880 Look at the Parmesan shavings here 290 00:13:32,920 --> 00:13:34,960 and the slices here. 291 00:13:35,000 --> 00:13:37,520 Look at how much pesto on here 292 00:13:37,560 --> 00:13:40,160 and how much pesto on there. 293 00:13:40,200 --> 00:13:43,520 We've got four ravioli on the plate, though. 294 00:13:43,560 --> 00:13:46,800 Shazia, shall we start with yours? 295 00:13:48,240 --> 00:13:53,120 Oh, my word. This one's empty. What have you got, Mr Torode? 296 00:13:53,160 --> 00:13:53,560 Oh, my word. This one's empty. What have you got, Mr Torode? 297 00:13:53,600 --> 00:13:56,800 And out comes the egg yolk. There we are. 298 00:13:56,840 --> 00:13:58,120 Look at that. 299 00:13:58,160 --> 00:13:59,640 Shazia, you did one. 300 00:13:59,680 --> 00:14:02,240 A little bit of filling in there from the ricotta. 301 00:14:06,400 --> 00:14:09,560 That is really lovely pasta. 302 00:14:09,600 --> 00:14:12,120 It's just got enough spring in it. 303 00:14:12,160 --> 00:14:15,800 Loads and loads of garlic in that very, very vibrant pesto. 304 00:14:15,840 --> 00:14:20,760 But the pasta isn't sealed... No. ..so all the filling has come out. 305 00:14:20,800 --> 00:14:21,200 But the pasta isn't sealed... No. ..so all the filling has come out. 306 00:14:21,240 --> 00:14:24,560 The issue here for you is panic. 307 00:14:24,600 --> 00:14:26,720 Yeah. And the panic comes in... 308 00:14:26,760 --> 00:14:29,600 When you're sealing them, just taking that time to be gentle 309 00:14:29,640 --> 00:14:32,040 around the outside and really seal them nicely. 310 00:14:32,080 --> 00:14:34,440 Cos they would have been OK. 311 00:14:34,480 --> 00:14:37,800 Some of them haven't quite worked out, but we've got one which has, 312 00:14:37,840 --> 00:14:40,840 which means it's not a complete disaster. 313 00:14:40,880 --> 00:14:42,400 Terry. 314 00:14:42,440 --> 00:14:45,320 You've got a couple in here that look like they might actually 315 00:14:45,360 --> 00:14:48,040 have filling in them. Let's see, shall we? 316 00:14:49,280 --> 00:14:51,160 Whoa! 317 00:14:51,200 --> 00:14:54,680 There we are. That's what it's supposed to look like. 318 00:14:56,840 --> 00:14:59,680 You've got a runny egg yolk in there, that's clear to see. 319 00:14:59,720 --> 00:15:01,840 The pasta is a little thick. 320 00:15:01,880 --> 00:15:03,880 Your pesto is fantastic. 321 00:15:03,920 --> 00:15:06,440 Quite a bit of garlic and quite a bit of lemon in there, as well, 322 00:15:06,480 --> 00:15:08,840 making it very, very zingy. This is good. 323 00:15:08,880 --> 00:15:12,880 The communication between the pair of you was not good. 324 00:15:12,920 --> 00:15:18,000 The aim of the whole task is that you both produce dishes 325 00:15:18,040 --> 00:15:21,120 that looked exactly the same and tasted the same. 326 00:15:21,160 --> 00:15:23,200 Hasn't quite worked out, has it? 327 00:15:27,160 --> 00:15:29,880 It was a bit need-to-know, for my liking! 328 00:15:29,920 --> 00:15:32,640 So I was panicking... I was panicking. ..because I didn't feel 329 00:15:32,680 --> 00:15:34,200 I was getting enough information. 330 00:15:34,240 --> 00:15:37,080 I was panicking because I couldn't give him the information, 331 00:15:37,120 --> 00:15:38,760 and I was the leader. 332 00:15:39,920 --> 00:15:42,200 Blue team, please, up you come. 333 00:15:44,360 --> 00:15:46,720 Cheers. Cheers. 334 00:15:51,920 --> 00:15:54,640 I think you've done a remarkable job. 335 00:15:54,680 --> 00:15:56,800 Look how similar these two dishes are. 336 00:15:56,840 --> 00:15:58,960 And it seemed perfectly harmonious. 337 00:15:59,000 --> 00:16:01,640 Yeah, I enjoyed working with you, man. Yeah, I really enjoyed it. 338 00:16:01,680 --> 00:16:03,440 Let's start with yours, Max. OK. 339 00:16:05,360 --> 00:16:07,400 That is really good squid. 340 00:16:07,440 --> 00:16:10,080 You've got that bounce, it's not too rubbery. 341 00:16:14,160 --> 00:16:16,200 Max, it's delicious. Oh. 342 00:16:16,240 --> 00:16:18,640 The squid is nice and tender, the stuffing is nice and soft 343 00:16:18,680 --> 00:16:20,560 but still sweet, the sharpness of the capers. 344 00:16:20,600 --> 00:16:23,200 Everything together on the plate, it works really, really well. 345 00:16:23,240 --> 00:16:24,760 Brilliant. Thanks a lot. 346 00:16:24,800 --> 00:16:27,360 Your aioli hasn't quite worked. 347 00:16:27,400 --> 00:16:31,200 Not quite mayonnaise texture, is it? It's not quite thick enough. 348 00:16:31,240 --> 00:16:33,840 But I'll forgive that, because if that's the first time 349 00:16:33,880 --> 00:16:36,480 you've prepped and cooked a squid, I'm very impressed. 350 00:16:36,520 --> 00:16:38,080 Thank you. 351 00:16:38,120 --> 00:16:40,960 Remi. Right, here we go. 352 00:16:44,880 --> 00:16:47,640 The squid on the outside perfectly clean, lovely and soft, 353 00:16:47,680 --> 00:16:49,640 dissolves in your mouth. 354 00:16:49,680 --> 00:16:53,000 The bits of bread inside all exactly the same size. 355 00:16:53,040 --> 00:16:55,400 Lots of tomatoes and peppers in there. 356 00:16:55,440 --> 00:16:57,880 The caper salsa, you can almost swap them between plates, 357 00:16:57,920 --> 00:17:00,160 they look exactly the same. 358 00:17:00,200 --> 00:17:02,920 You, I think, have done a great job here, 359 00:17:02,960 --> 00:17:05,400 and I think you've done a great job as a leader. 360 00:17:05,440 --> 00:17:08,040 Everything that you did well, 361 00:17:08,080 --> 00:17:09,840 you both did well. 362 00:17:09,880 --> 00:17:12,040 Any error, which is the aioli, 363 00:17:12,080 --> 00:17:13,800 you both made the same error. 364 00:17:13,840 --> 00:17:17,320 That should be expected if you are following each other. 365 00:17:17,360 --> 00:17:19,280 Thank you so much. Thank you. 366 00:17:21,120 --> 00:17:24,400 We made a proper meal... A proper dish, yeah, 367 00:17:24,440 --> 00:17:27,360 that could go out into the world 368 00:17:27,400 --> 00:17:29,440 because they said our squid was bouncy. 369 00:17:31,480 --> 00:17:33,560 That's the best compliment I've ever got. 370 00:17:33,600 --> 00:17:35,160 HE LAUGHS 371 00:17:37,920 --> 00:17:41,280 Well, the contrast in the two teams was quite remarkable. 372 00:17:41,320 --> 00:17:44,440 I think both teams now should have learnt a really valuable lesson 373 00:17:44,480 --> 00:17:46,080 about teamwork and communication. 374 00:17:46,120 --> 00:17:48,920 Whether they've learnt that lesson through success or adversity, 375 00:17:48,960 --> 00:17:50,360 they've learnt a lesson. 376 00:17:50,400 --> 00:17:52,000 I liked working with Terry. 377 00:17:52,040 --> 00:17:54,640 It was quite exciting because we didn't know 378 00:17:54,680 --> 00:17:57,080 what was going to happen next! 379 00:17:57,120 --> 00:17:59,200 Next up, they're going to be under true pressure. 380 00:17:59,240 --> 00:18:02,040 They're all going to have to take instruction, they're all going 381 00:18:02,080 --> 00:18:03,720 to have to learn really, really quickly, 382 00:18:03,760 --> 00:18:06,160 and this time, it's for the paying public. 383 00:18:12,160 --> 00:18:15,440 It's day two, and the four celebrities have been split 384 00:18:15,480 --> 00:18:17,280 into pairs once again. 385 00:18:17,320 --> 00:18:20,120 We're cooking in a public kitchen?! 386 00:18:20,160 --> 00:18:23,080 They're on their way to work a lunchtime service 387 00:18:23,120 --> 00:18:24,640 in a professional kitchen. 388 00:18:25,880 --> 00:18:27,360 Burmese cuisine. 389 00:18:27,400 --> 00:18:29,920 My lads are an eighth Burmese. Are they? Yeah. 390 00:18:29,960 --> 00:18:32,720 You should smash this, then! THEY LAUGH 391 00:18:32,760 --> 00:18:35,800 Terry and Max are heading to the critically acclaimed 392 00:18:35,840 --> 00:18:39,440 Burmese restaurant Lahpet in London's Covent Garden 393 00:18:39,480 --> 00:18:44,280 to work under its executive chef and co-founder Zaw Mahesh. 394 00:18:44,320 --> 00:18:44,760 to work under its executive chef and co-founder Zaw Mahesh. 395 00:18:44,800 --> 00:18:47,440 Burmese cuisine is unique in its own right. 396 00:18:47,480 --> 00:18:51,440 Flavours are between Indian, Chinese and Thai, 397 00:18:51,480 --> 00:18:54,200 so we've got a lot of flavours going on. 398 00:18:54,240 --> 00:18:56,080 Hello, mate. Hi. 399 00:18:56,120 --> 00:18:57,600 Welcome to Lahpet. 400 00:18:57,640 --> 00:18:59,880 Hi, I'm Terry. Nice to meet you. 401 00:18:59,920 --> 00:19:01,680 Let's not waste our time. Let's crack on. 402 00:19:01,720 --> 00:19:03,160 All right. Scary! 403 00:19:05,080 --> 00:19:06,760 During service, 404 00:19:06,800 --> 00:19:09,640 Terry will be in charge of a fish main - 405 00:19:09,680 --> 00:19:12,840 deep-fried bream carcass and fillets, 406 00:19:12,880 --> 00:19:16,960 with a chilli, tomato and garlic sauce and steamed greens. 407 00:19:20,280 --> 00:19:22,560 You'll be frying carcass. 408 00:19:24,280 --> 00:19:26,880 So they can eat all of that? Even the carcass? 409 00:19:26,920 --> 00:19:28,320 Yeah, the whole dish is edible. 410 00:19:28,360 --> 00:19:31,640 We cook about six minutes. Six minutes. Yep. Right. 411 00:19:31,680 --> 00:19:34,200 While the carcass is frying, we'll heat the sauce up 412 00:19:34,240 --> 00:19:36,360 cos it's quite full-on on spice. 413 00:19:36,400 --> 00:19:37,920 Fantastic. 414 00:19:37,960 --> 00:19:42,200 The bream fillets are added to the fryer minutes before service. 415 00:19:42,240 --> 00:19:46,160 So when the fillet starts to float, we're not far off. 416 00:19:46,200 --> 00:19:47,760 OK, we're ready to plate. 417 00:19:47,800 --> 00:19:50,280 Aside from cooking the fish correctly, 418 00:19:50,320 --> 00:19:54,720 Terry's other challenge will be the tricky plating of the dish. 419 00:19:54,760 --> 00:19:58,760 Hold the carcass and put one fillet first. 420 00:19:58,800 --> 00:20:02,080 Half of the sauce goes on top of the fillet. 421 00:20:02,120 --> 00:20:05,400 The main thing is, the carcass needs to be standing like this. 422 00:20:05,440 --> 00:20:08,000 And we've got mixed fried beans. 423 00:20:09,200 --> 00:20:10,760 There you go. That's the fried bream. 424 00:20:10,800 --> 00:20:12,200 And that's how it's got to look? 425 00:20:12,240 --> 00:20:15,240 Exactly like that during the service. Can you do that? 426 00:20:15,280 --> 00:20:17,080 I'm going to try my best. 427 00:20:18,520 --> 00:20:21,520 You know, I'm normally cooking for people who just want to eat 428 00:20:21,560 --> 00:20:23,960 before the football comes on, so you slap it on a dish 429 00:20:24,000 --> 00:20:26,280 and if it tastes all right, they eat it, you know? 430 00:20:26,320 --> 00:20:30,160 And so, you know, this is my big challenge, is to present it. 431 00:20:32,440 --> 00:20:36,120 Terry's first job is to cleanly separate the bream fillets 432 00:20:36,160 --> 00:20:37,600 from the carcass. 433 00:20:38,760 --> 00:20:41,440 I've never, ever filleted before, 434 00:20:41,480 --> 00:20:44,480 but I did lie on the form and said that I have. 435 00:20:44,520 --> 00:20:47,920 So, your lies catch you out, don't they, in the end? 436 00:20:49,720 --> 00:20:54,320 Across the kitchen, Max is also trying a new cookery skill. 437 00:20:54,360 --> 00:20:57,040 So, I'm trying to debone a chicken thigh, 438 00:20:57,080 --> 00:20:59,440 but I keep wasting quite a bit. 439 00:20:59,480 --> 00:21:02,480 Some of them are all right, like the last one I did. 440 00:21:02,520 --> 00:21:04,040 But then... 441 00:21:04,080 --> 00:21:06,760 ..what's that?! Do you know what I mean? 442 00:21:06,800 --> 00:21:08,480 HE LAUGHS 443 00:21:08,520 --> 00:21:12,560 So, yeah, a bit of work to do, but we're getting there. 444 00:21:12,600 --> 00:21:15,520 Max will be cooking the restaurant's best-selling 445 00:21:15,560 --> 00:21:18,280 chicken and coconut noodles, 446 00:21:18,320 --> 00:21:22,560 served with a boiled egg, spring onions and a crispy wonton pastry. 447 00:21:22,600 --> 00:21:23,760 served with a boiled egg, spring onions and a crispy wonton pastry. 448 00:21:23,800 --> 00:21:27,200 He will need to cook each portion of chicken to order. 449 00:21:27,240 --> 00:21:29,440 You pan-fry it for a couple of minutes, 450 00:21:29,480 --> 00:21:33,240 and the whole pan goes in the oven for six minutes. 451 00:21:33,280 --> 00:21:35,880 When it comes out, you check results. Yeah. 452 00:21:35,920 --> 00:21:38,640 We don't want to feed undercooked chicken. No. 453 00:21:38,680 --> 00:21:40,400 While the chicken is in the oven, 454 00:21:40,440 --> 00:21:43,560 he will have just minutes to cook the noodles... 455 00:21:43,600 --> 00:21:44,920 It looks like a fistful. 456 00:21:44,960 --> 00:21:46,800 Yeah. A fistful. 457 00:21:46,840 --> 00:21:49,760 ..and warm the coconut broth. 458 00:21:49,800 --> 00:21:52,400 Phew! That's hot! 459 00:21:52,440 --> 00:21:54,480 Yeah, that looks class. 460 00:21:54,520 --> 00:21:56,200 That looks ready. 461 00:21:56,240 --> 00:21:57,520 Time to plate. 462 00:21:58,840 --> 00:22:00,320 We've got noodles. 463 00:22:00,360 --> 00:22:02,360 Put the broth around it. Mm-hm. 464 00:22:02,400 --> 00:22:04,720 You still want to see the noodles. Yeah. 465 00:22:04,760 --> 00:22:06,320 Then you get the chicken on. 466 00:22:06,360 --> 00:22:09,200 Max will need to remember to finish the dish 467 00:22:09,240 --> 00:22:11,480 with seven different garnishes, 468 00:22:11,520 --> 00:22:14,480 including a boiled egg, paprika oil... 469 00:22:14,520 --> 00:22:15,920 Nice. 470 00:22:15,960 --> 00:22:17,840 ..and a crispy wonton pastry. 471 00:22:17,880 --> 00:22:20,000 Voila, that's your dish. Beautiful, that, innit? 472 00:22:20,040 --> 00:22:21,560 Yeah, there you go. 473 00:22:21,600 --> 00:22:25,080 I'd be well happy if mine looks something like that. 474 00:22:25,120 --> 00:22:27,280 In Burmese, we call it ohn-no kauk swe. 475 00:22:27,320 --> 00:22:29,680 Ohn-no kauk swe. That's the swe we do it! 476 00:22:31,320 --> 00:22:35,280 Shazia and Remi are in London's Mayfair, 477 00:22:35,320 --> 00:22:39,560 cooking at the Colony Grill Room in the five-star Beaumont Hotel. 478 00:22:41,200 --> 00:22:42,920 Serving international cuisine, 479 00:22:42,960 --> 00:22:47,360 executive chef Ben Boeynaems will be heading up service. 480 00:22:47,400 --> 00:22:49,680 Our guests come and they have very high expectations. 481 00:22:49,720 --> 00:22:52,480 They're paying a high price point for amazing produce 482 00:22:52,520 --> 00:22:54,200 that we want to treat with respect, 483 00:22:54,240 --> 00:22:56,760 so the room for error is very small. 484 00:22:58,080 --> 00:22:59,800 He's a real chef. 485 00:22:59,840 --> 00:23:02,040 Good morning. Welcome to the Colony Grill. 486 00:23:02,080 --> 00:23:04,400 We've got a fully booked restaurant for lunch. 487 00:23:04,440 --> 00:23:06,600 There's lots and lots to do, so follow me. 488 00:23:08,120 --> 00:23:12,880 Shazia will be cooking a starter of smoked potato gnocchi 489 00:23:12,920 --> 00:23:16,800 served with celeriac puree and cavolo nero. 490 00:23:16,840 --> 00:23:18,760 Gnocchi, gnocchi - who's there? 491 00:23:18,800 --> 00:23:20,280 THEY LAUGH 492 00:23:20,320 --> 00:23:21,920 You start by sauteing the gnocchi. 493 00:23:21,960 --> 00:23:24,160 You want to get a nice, even colour all the way over. 494 00:23:24,200 --> 00:23:26,800 You get a lovely crust on it, you get that caramelisation. 495 00:23:26,840 --> 00:23:29,880 In the meantime, you can start to put your celeriac puree on there 496 00:23:29,920 --> 00:23:31,840 and it will start to warm up. Yeah? 497 00:23:31,880 --> 00:23:35,040 Once you start to get that nice colour on the gnocchi, 498 00:23:35,080 --> 00:23:37,320 we're going to deglaze with the yeast stock 499 00:23:37,360 --> 00:23:39,920 and what you're doing is you're reducing the stock 500 00:23:39,960 --> 00:23:41,880 to create that lovely emulsion. 501 00:23:41,920 --> 00:23:44,640 The difficulty with the dish is getting the emulsion right 502 00:23:44,680 --> 00:23:47,360 and making sure that the gnocchi is beautifully glazed. 503 00:23:47,400 --> 00:23:50,160 If they split the emulsion, it's going to delay the service. 504 00:23:50,200 --> 00:23:53,960 The gnocchi is finished with 36-month-aged Parmesan... 505 00:23:54,000 --> 00:23:56,480 How much of that do I put in? A tablespoon. 506 00:23:56,520 --> 00:23:58,240 ..and black truffle. 507 00:23:58,280 --> 00:24:01,320 Make sure it's all coated really nicely on the gnocchi. 508 00:24:01,360 --> 00:24:03,120 So now we're ready to plate. 509 00:24:03,160 --> 00:24:04,600 You want to take your puree. 510 00:24:04,640 --> 00:24:06,440 So, a spoon and a half. 511 00:24:06,480 --> 00:24:08,240 Spoon in your gnocchi. 512 00:24:10,960 --> 00:24:13,800 Just a little bit of sheep's curd on top. 513 00:24:13,840 --> 00:24:17,600 Each serving is finished with cavolo nero, hazelnuts, 514 00:24:17,640 --> 00:24:19,320 celeriac crisps 515 00:24:19,360 --> 00:24:21,680 and green apple slices. 516 00:24:21,720 --> 00:24:24,480 OK. And how long have I got to do it? 517 00:24:24,520 --> 00:24:25,880 Four minutes. 518 00:24:26,880 --> 00:24:28,480 From order to plating. 519 00:24:29,720 --> 00:24:33,560 It's, like, ten different things that have gone into making that, 520 00:24:33,600 --> 00:24:36,200 and we've only got four minutes to do it. 521 00:24:36,240 --> 00:24:38,280 Four minutes. 522 00:24:38,320 --> 00:24:41,720 A lunchtime bestseller, Shazia now has to make enough 523 00:24:41,760 --> 00:24:44,160 gnocchi for a busy service. 524 00:24:44,200 --> 00:24:47,480 They all need to look exactly the same or we can't use them. 525 00:24:47,520 --> 00:24:49,960 OK. Thank you for that tip, Chef. 526 00:24:50,000 --> 00:24:51,520 Only 900 to go. 527 00:24:53,600 --> 00:24:55,200 Big one, innit? 528 00:24:55,240 --> 00:24:59,600 So, right now, I'm peeling the cucumbers 529 00:24:59,640 --> 00:25:02,240 because they need to be pickled for my meal. 530 00:25:02,280 --> 00:25:06,760 Like Shazia, timing will be crucial for Remi's main dish of roast cod 531 00:25:06,800 --> 00:25:07,800 Like Shazia, timing will be crucial for Remi's main dish of roast cod 532 00:25:07,840 --> 00:25:09,480 with cockle chowder, 533 00:25:09,520 --> 00:25:11,240 roast and pickled cucumber, 534 00:25:11,280 --> 00:25:12,800 and sea herbs. 535 00:25:12,840 --> 00:25:14,720 The first stage is we're going to cook the cod. 536 00:25:14,760 --> 00:25:17,600 So, is this what a cod looks like when it's not in a batter? 537 00:25:19,160 --> 00:25:21,320 Once it starts to look a little bit golden, 538 00:25:21,360 --> 00:25:24,040 I'm going to stick it into the oven for six minutes. 539 00:25:24,080 --> 00:25:26,200 That goes in there like that. 540 00:25:26,240 --> 00:25:29,560 Getting all the other garnishes ready together at the same time 541 00:25:29,600 --> 00:25:32,000 is the technical, tricky bit. 542 00:25:32,040 --> 00:25:36,120 Remi will need to work fast to make the cockle and potato chowder, 543 00:25:36,160 --> 00:25:39,160 roast the compressed cucumber circles... 544 00:25:39,200 --> 00:25:41,240 Blowtorch to get a nice colour. 545 00:25:41,280 --> 00:25:43,680 Are you leaving me in charge of that? 546 00:25:43,720 --> 00:25:46,240 Of course. I'm glad you trust me. 547 00:25:46,280 --> 00:25:48,680 ..and steam the fresh cockles in wine. 548 00:25:48,720 --> 00:25:51,480 In service, the pressure is a lot more intense in this dish 549 00:25:51,520 --> 00:25:54,720 just because of the number of elements to come together. 550 00:25:54,760 --> 00:25:56,640 That's the six minutes up. 551 00:25:56,680 --> 00:25:59,640 So, at this point, you want to take the fish out, 552 00:25:59,680 --> 00:26:02,600 and we use these little skewers to check for resistance. 553 00:26:03,760 --> 00:26:06,560 If it's not cooked, there'll be a little bit of resistance, 554 00:26:06,600 --> 00:26:08,680 so we stick it back in the oven for a minute. 555 00:26:08,720 --> 00:26:10,680 Here we have a little butter emulsion. 556 00:26:10,720 --> 00:26:13,200 The most crucial bit is to make sure it's beautifully glazed 557 00:26:13,240 --> 00:26:15,200 and you've got a lovely emulsion on the fish. 558 00:26:15,240 --> 00:26:17,640 So now we're ready to plate. 559 00:26:20,560 --> 00:26:22,720 And then we just finish with the sea herbs. 560 00:26:22,760 --> 00:26:25,000 There's our roast cod, cockle chowder, 561 00:26:25,040 --> 00:26:27,160 roast cucumber and sea herbs. 562 00:26:28,840 --> 00:26:30,760 Let's do this. I hope it looks like this. 563 00:26:30,800 --> 00:26:32,640 I really hope it looks like this. Me too. 564 00:26:32,680 --> 00:26:34,200 THEY LAUGH 565 00:26:36,120 --> 00:26:41,320 It's midday and in both restaurants lunchtime service is about to begin. 566 00:26:41,360 --> 00:26:41,920 It's midday and in both restaurants lunchtime service is about to begin. 567 00:26:41,960 --> 00:26:44,680 I've got guests arrive. Let's get serious. 568 00:26:44,720 --> 00:26:47,480 Don't burn your hands. Don't cut your fingers. 569 00:26:47,520 --> 00:26:51,000 Oh, wow. There's actual human beings coming through the door, 570 00:26:51,040 --> 00:26:53,840 and there's a lot of them, as well. 571 00:26:53,880 --> 00:26:55,440 Oh, of course I'm worried! 572 00:26:55,480 --> 00:26:58,840 I've got a jumbled-up head of what stuff's got to go in. 573 00:26:58,880 --> 00:27:00,640 I'm kind of remembering it. 574 00:27:02,200 --> 00:27:03,760 Table three mains away. 575 00:27:03,800 --> 00:27:05,080 Yes, Chef. 576 00:27:05,120 --> 00:27:09,760 The first orders are in, and service is under way for Terry and Max. 577 00:27:09,800 --> 00:27:12,160 All right, Max, you heard me. I didn't hear you, Max. 578 00:27:12,200 --> 00:27:15,240 Table three mains away. Yes, Chef. 579 00:27:15,280 --> 00:27:17,440 I don't even know what he said. 580 00:27:17,480 --> 00:27:19,240 I didn't hear what he said. 581 00:27:19,280 --> 00:27:20,760 I was just like, "Yes, Chef." 582 00:27:22,800 --> 00:27:25,760 Chef, what is it you wanted? Table three mains away. 583 00:27:25,800 --> 00:27:28,480 So I want everything in five minutes. OK. 584 00:27:28,520 --> 00:27:30,360 I'm still confused. 585 00:27:32,040 --> 00:27:34,600 I'm just going to whack three chickens on. 586 00:27:34,640 --> 00:27:36,800 How long for that bream, Terry? 587 00:27:36,840 --> 00:27:38,560 About 30 seconds. 588 00:27:39,800 --> 00:27:42,920 Damn! That's broken. Fall apart? Yeah. 589 00:27:42,960 --> 00:27:44,520 Get another bone in. 590 00:27:44,560 --> 00:27:46,080 We don't want to serve this. No. 591 00:27:46,120 --> 00:27:49,480 While Terry starts again with a new fish carcass, 592 00:27:49,520 --> 00:27:52,960 Chef is also waiting for Max's first noodle dish. 593 00:27:53,000 --> 00:27:55,760 OK. How long for the first chicken? I still haven't got it yet. 594 00:27:55,800 --> 00:27:58,360 How long for that first chicken? One more minute. Sorry, Chef. 595 00:27:58,400 --> 00:28:00,480 It will be with you very, very soon. 596 00:28:02,640 --> 00:28:04,920 This is not finished yet. Can you finish it? 597 00:28:04,960 --> 00:28:07,640 What do you think's missing? This. These two. 598 00:28:07,680 --> 00:28:10,480 Yeah, lime juice, paprika oil. 599 00:28:11,720 --> 00:28:14,280 There you are, Chef. I hope you'll get better next one. 600 00:28:14,320 --> 00:28:16,360 Yeah? Me, too. 601 00:28:16,400 --> 00:28:18,440 Well, you should have four chicken working now. 602 00:28:18,480 --> 00:28:19,960 So stressful. 603 00:28:20,000 --> 00:28:21,880 I feel sick! 604 00:28:21,920 --> 00:28:24,800 How long for that first bream? 605 00:28:24,840 --> 00:28:27,480 Erm, about just as long as it takes to plate. 606 00:28:27,520 --> 00:28:30,720 Terry's first dish is finally ready to go... 607 00:28:30,760 --> 00:28:33,200 If you're done with this one, I can take it. Yeah. 608 00:28:33,240 --> 00:28:36,120 ..but his earlier mistake has put him behind... 609 00:28:36,160 --> 00:28:38,760 As soon as you're done with this, plate it straight away, OK? 610 00:28:38,800 --> 00:28:40,320 BLEEP 611 00:28:40,360 --> 00:28:43,360 ..and he now has several bream fillets frying at once. 612 00:28:43,400 --> 00:28:45,520 Do you know which one you put first? 613 00:28:45,560 --> 00:28:48,360 No, I'm just going to see whatever floats up first. 614 00:28:48,400 --> 00:28:51,000 You should wait for that first one to come out. Oh, right, sorry. 615 00:28:51,040 --> 00:28:53,640 Now you don't know which one is going to cook first, right? OK. 616 00:28:53,680 --> 00:28:55,200 How many portions you got in there? 617 00:28:55,240 --> 00:28:58,640 Probably two, maybe three. Three? Or two and a half. 618 00:29:00,080 --> 00:29:02,280 It's not going to work like that. OK. 619 00:29:02,320 --> 00:29:04,080 We don't sell half portion here. 620 00:29:04,120 --> 00:29:07,240 I didn't understand that - you don't put them all in together. 621 00:29:07,280 --> 00:29:09,840 So I'm struggling with that. 622 00:29:11,520 --> 00:29:15,560 Two covers. One garden salad, one gnocchi to follow, two ribeye. 623 00:29:15,600 --> 00:29:17,560 CRIES OF ASTONISHMENT 624 00:29:17,600 --> 00:29:19,080 OK, OK! 625 00:29:19,120 --> 00:29:20,800 Let's go - four minutes, please. 626 00:29:20,840 --> 00:29:25,000 Over in Mayfair, Shazia's first gnocchi orders are in. 627 00:29:25,040 --> 00:29:26,840 Oh, yeah, that's hot. 628 00:29:26,880 --> 00:29:28,320 OK. 629 00:29:28,360 --> 00:29:30,920 Watch your gnocchi, cos it's going to burn. 630 00:29:30,960 --> 00:29:32,600 Watch the gnocchi, it's going to burn, 631 00:29:32,640 --> 00:29:35,000 That's a little bit too dark, that one. Take that one out. 632 00:29:35,040 --> 00:29:37,640 Give a little saute. All right, so two minutes. 633 00:29:37,680 --> 00:29:39,560 Gnocchi, yes? Yes! Erm... 634 00:29:41,320 --> 00:29:43,960 Right, knob of butter. Watch the cavolo nero. 635 00:29:46,120 --> 00:29:47,520 Parmesan, truffle in. 636 00:29:47,560 --> 00:29:48,760 Truffle... 637 00:29:50,160 --> 00:29:51,800 This gnocchi's split. 638 00:29:51,840 --> 00:29:54,320 Add some more stock to bring it back to an emulsion. 639 00:29:54,360 --> 00:29:57,280 It's important when you add the Parmesan that you don't add 640 00:29:57,320 --> 00:29:59,320 any more heat cos you start to make the Parmesan 641 00:29:59,360 --> 00:30:00,840 all chewy and gloopy, yeah? 642 00:30:02,920 --> 00:30:04,360 A little bit too much. 643 00:30:04,400 --> 00:30:06,480 One more plate, please, quickly. One more plate. 644 00:30:06,520 --> 00:30:08,440 How many minutes have I got to go? 645 00:30:08,480 --> 00:30:10,440 We need to get this out now, really. 646 00:30:12,120 --> 00:30:14,120 Need to move a little bit faster. 647 00:30:14,160 --> 00:30:17,200 And then celeriac crisps, apple, and we're good to go. 648 00:30:17,240 --> 00:30:19,560 OK. Service, please. Service! 649 00:30:21,400 --> 00:30:23,600 Just make sure that you get a nice colour on the gnocchi. 650 00:30:23,640 --> 00:30:27,040 Don't get them too dark or burn them. OK. Thank you. 651 00:30:27,080 --> 00:30:28,520 It could be worse. 652 00:30:30,160 --> 00:30:32,000 I burnt one gnocchi in the first round, 653 00:30:32,040 --> 00:30:36,320 so I'm going to try not to burn anything in this one. 654 00:30:36,360 --> 00:30:37,840 So that's three covers. 655 00:30:37,880 --> 00:30:40,720 Two Arctic char, one gnocchi to follow two cod and a ribeye. 656 00:30:40,760 --> 00:30:41,920 Yes, Chef! 657 00:30:41,960 --> 00:30:45,440 On the mains, orders are starting to come in for Remi. 658 00:30:45,480 --> 00:30:48,280 Right, we're getting the cod on first, cos once this starts, 659 00:30:48,320 --> 00:30:49,800 I've only got six minutes. 660 00:30:49,840 --> 00:30:51,800 Sorry. Mind your back. 661 00:30:51,840 --> 00:30:55,080 She must now prepare the four accompanying elements 662 00:30:55,120 --> 00:30:57,400 before the cod is cooked. 663 00:30:57,440 --> 00:30:59,400 This is my favourite bit. 664 00:30:59,440 --> 00:31:00,920 Is that one burning? 665 00:31:02,800 --> 00:31:04,240 That's sizzling, that is. 666 00:31:07,000 --> 00:31:10,040 You know, it's all about timing and there's just so much other things 667 00:31:10,080 --> 00:31:12,960 to do as well. This is a real test. 668 00:31:15,840 --> 00:31:17,640 Check with your spike. 669 00:31:17,680 --> 00:31:19,440 Yep. 670 00:31:19,480 --> 00:31:22,920 Yep. Emulsion in. One... Don't touch the pan. 671 00:31:24,200 --> 00:31:25,920 Always use a cloth, yeah? 672 00:31:27,640 --> 00:31:29,160 Baste the fish in the emulsion. 673 00:31:30,240 --> 00:31:33,040 It's important that we get this out so the fish doesn't overcook. Yep. 674 00:31:33,080 --> 00:31:34,560 OK, now up to the pass. 675 00:31:34,600 --> 00:31:38,000 Remi's first orders are cooked, but now she has to plate 676 00:31:38,040 --> 00:31:39,720 the dishes perfectly. 677 00:31:39,760 --> 00:31:41,880 Let's go before it all goes cold, yeah? 678 00:31:43,600 --> 00:31:45,920 Use your fingers to support the cod. If you break the cod, 679 00:31:45,960 --> 00:31:47,480 the dish is ruined. OK. OK? 680 00:31:49,600 --> 00:31:51,800 Right. Call service. Service! 681 00:31:51,840 --> 00:31:53,880 Louder. Service!! 682 00:31:53,920 --> 00:31:55,840 Say it like you mean it. Call service, please. 683 00:31:55,880 --> 00:31:57,720 Service!!! 684 00:31:57,760 --> 00:32:00,440 Six minutes is not a long time. 685 00:32:00,480 --> 00:32:02,840 It's not a long time. 686 00:32:02,880 --> 00:32:05,160 So we're coming up on two Arctic char and gnocchi 687 00:32:05,200 --> 00:32:07,360 in two minutes. Another one?! 688 00:32:07,400 --> 00:32:10,280 And then right behind that, we've got two gnocchi to follow two cod. 689 00:32:10,320 --> 00:32:11,680 Oui! 690 00:32:11,720 --> 00:32:14,160 People are obviously liking my gnocchi. 691 00:32:14,200 --> 00:32:17,880 Look, I'm just going to just carry on making them, because, 692 00:32:17,920 --> 00:32:20,360 um, I've lost track of them. 693 00:32:22,080 --> 00:32:24,520 Back in Covent Garden, 694 00:32:24,560 --> 00:32:28,040 it's halfway through service but Max is still 695 00:32:28,080 --> 00:32:30,080 forgetting his garnishes. 696 00:32:30,120 --> 00:32:32,600 What's missing? What is missing? 697 00:32:32,640 --> 00:32:35,240 The wonton. Wonton's missing. Oh, my God. Yeah. 698 00:32:35,280 --> 00:32:38,840 And that's not enough sauce? No? Not enough sauce. It's very dry. 699 00:32:38,880 --> 00:32:41,240 OK. Put more sauce in there. 700 00:32:41,280 --> 00:32:43,200 Missed a wonton, didn't I? 701 00:32:43,240 --> 00:32:45,000 I keep forgetting things. 702 00:32:45,040 --> 00:32:48,200 It's like, he'll say to me, "What have you forgot?" And I'm like... 703 00:32:48,240 --> 00:32:50,280 "What? I forgot." 704 00:32:50,320 --> 00:32:51,920 Do you know what I mean? 705 00:32:51,960 --> 00:32:54,280 That's better. Yeah. Let's go. 706 00:32:54,320 --> 00:32:58,520 And Terry is still battling with the delicate bream carcasses. 707 00:32:58,560 --> 00:32:58,840 And Terry is still battling with the delicate bream carcasses. 708 00:32:58,880 --> 00:33:00,640 Oh, hell. 709 00:33:00,680 --> 00:33:03,080 Those are dead. No. 710 00:33:03,120 --> 00:33:04,920 Ruined it. 711 00:33:04,960 --> 00:33:06,600 There's a lot of fish orders. 712 00:33:06,640 --> 00:33:10,520 So, Terry is having a bit of a pressure on the fish. 713 00:33:10,560 --> 00:33:12,200 Sh...! 714 00:33:12,240 --> 00:33:15,320 They've all broken, all the bones are broken. All of them? Yes. 715 00:33:15,360 --> 00:33:18,160 Oh, hang on. No, one. There's one there. 716 00:33:18,200 --> 00:33:20,640 Can I serve that one? 717 00:33:20,680 --> 00:33:23,120 Let's get that plated. Yes. 718 00:33:23,160 --> 00:33:25,080 Oh, hell. Come on. 719 00:33:25,120 --> 00:33:27,800 So, I need... You need three more fish on. 720 00:33:27,840 --> 00:33:30,920 Three more? Three more fish, yeah. OK. 721 00:33:30,960 --> 00:33:35,720 Across the kitchen, Chef is still not happy with Max's plating. 722 00:33:35,760 --> 00:33:36,320 Across the kitchen, Chef is still not happy with Max's plating. 723 00:33:36,360 --> 00:33:39,080 So, all three of them has got too much noodles. 724 00:33:39,120 --> 00:33:42,920 And also, Max, that's not a very sexy dish. 725 00:33:42,960 --> 00:33:45,640 No, it's not very sexy. That's not the sexy one that we usually serve. 726 00:33:45,680 --> 00:33:47,280 Right. 727 00:33:47,320 --> 00:33:50,080 Replate it quickly. They want it now. 728 00:33:51,120 --> 00:33:52,440 Make it... 729 00:33:52,480 --> 00:33:54,240 Try and make it look sexy, then. 730 00:33:55,680 --> 00:33:58,040 I thought I was getting better. 731 00:33:58,080 --> 00:34:01,360 But then I got... Well, pretty much brought them all back. 732 00:34:02,840 --> 00:34:06,640 I'm a little bit concerned about, still there are delays there. 733 00:34:06,680 --> 00:34:09,800 I hope my guests forgive me for this. 734 00:34:11,880 --> 00:34:14,360 Remi, are you still alive? 735 00:34:14,400 --> 00:34:17,280 The pressure, the pressure, the pressure! 736 00:34:18,680 --> 00:34:22,200 In Mayfair, service is in full swing. 737 00:34:22,240 --> 00:34:24,560 Two cod. Two cod? Yes, please. 738 00:34:24,600 --> 00:34:25,840 On order, three covers. 739 00:34:25,880 --> 00:34:28,200 Three gnocchi to follow two ribeye, one cod. 740 00:34:28,240 --> 00:34:29,480 Oui, Chef. 741 00:34:29,520 --> 00:34:33,040 Shazia's gnocchi starter is proving especially popular 742 00:34:33,080 --> 00:34:34,560 with the diners. 743 00:34:34,600 --> 00:34:35,760 Service! 744 00:34:36,920 --> 00:34:39,840 I'm juggling 48 gnocchi here. 745 00:34:39,880 --> 00:34:43,080 One portion is 12, and I'm juggling 4 of them. 746 00:34:45,560 --> 00:34:49,080 This gnocchi's a little bit too dark. Let's do another one, yeah? 747 00:34:49,120 --> 00:34:51,360 Get a fresh pan. Get rid of that. 748 00:34:51,400 --> 00:34:54,560 Need to hurry up on this table or they're going to get complaints. 749 00:34:54,600 --> 00:34:58,160 Some of the gnocchi got burnt, 750 00:34:58,200 --> 00:35:00,920 so I'm a bit behind on time. 751 00:35:00,960 --> 00:35:03,920 Two covers. Two gnocchi to follow two cod. 752 00:35:03,960 --> 00:35:05,280 Oui! 753 00:35:05,320 --> 00:35:07,080 I've lost track how many I've made. 754 00:35:07,120 --> 00:35:09,800 I've got to do another one. 755 00:35:09,840 --> 00:35:11,960 Remi, we're coming up on three cod. 756 00:35:12,000 --> 00:35:14,080 Three cod, got you. How long? 757 00:35:14,120 --> 00:35:15,880 Three minutes. 758 00:35:15,920 --> 00:35:18,280 It's going all right. This is the first time I'm cooking 759 00:35:18,320 --> 00:35:22,120 a bunch of three, so it's a lot. 760 00:35:22,160 --> 00:35:24,160 The toughest bit is just remembering everything. 761 00:35:24,200 --> 00:35:26,040 Like, there's a system, 762 00:35:26,080 --> 00:35:27,720 there's an order. 763 00:35:27,760 --> 00:35:30,040 There's no other way but the way. 764 00:35:31,600 --> 00:35:33,880 I wonder how Terry and Max are doing. 765 00:35:33,920 --> 00:35:35,400 There's a lot going on here. 766 00:35:35,440 --> 00:35:37,880 Maybe let's concentrate on getting this out nicely, yeah? 767 00:35:37,920 --> 00:35:40,000 Service, please. 768 00:35:40,040 --> 00:35:44,080 Over in Covent Garden, service is drawing to a close. 769 00:35:44,120 --> 00:35:47,000 Are you ready with those two coconut noodle? Yeah. On the way. 770 00:35:47,040 --> 00:35:49,800 But Max is still feeling the heat. 771 00:35:49,840 --> 00:35:51,640 I feel like Mrs Doubtfire. 772 00:35:51,680 --> 00:35:53,640 Um, right. I've lost it. 773 00:35:53,680 --> 00:35:56,080 Look at the state of that. 774 00:35:56,120 --> 00:35:57,920 Anyone got a straw? 775 00:35:57,960 --> 00:36:00,320 I'm just going to start plating up now. 776 00:36:00,360 --> 00:36:03,560 And Terry is still struggling with his fish. 777 00:36:03,600 --> 00:36:05,640 I nearly snapped the head off that fish. 778 00:36:05,680 --> 00:36:07,480 Oh, for God's sake! 779 00:36:07,520 --> 00:36:10,480 Right... Oh, sugar. That's just fallen over! 780 00:36:10,520 --> 00:36:13,440 No wonder chefs are right, you know, aggro merchants. 781 00:36:15,800 --> 00:36:19,800 It's the last orders and a final chance to impress. 782 00:36:19,840 --> 00:36:21,400 Yeah, last one. 783 00:36:21,440 --> 00:36:24,680 So I'm going to try and present this one a lot nicer than... 784 00:36:24,720 --> 00:36:28,000 Not that I haven't tried with the others, but... 785 00:36:28,040 --> 00:36:30,080 A quick Hail Mary, 786 00:36:30,120 --> 00:36:32,280 if it stays together. 787 00:36:32,320 --> 00:36:33,720 {\an8}This is an awkward one. 788 00:36:33,760 --> 00:36:35,320 {\an8}It's not balancing. 789 00:36:37,000 --> 00:36:38,480 {\an8}There. 790 00:36:38,520 --> 00:36:40,600 That's nice. That's the best-looking dish for today. 791 00:36:40,640 --> 00:36:41,760 TERRY LAUGHS 792 00:36:41,800 --> 00:36:43,600 Well done, man. Hey, thanks very much. 793 00:36:43,640 --> 00:36:45,040 Thank you very much, Terry. 794 00:36:48,200 --> 00:36:50,520 That looks pretty good. 795 00:36:50,560 --> 00:36:52,560 It's a good'un, that, innit? 796 00:36:52,600 --> 00:36:54,240 There we go. Right. 797 00:36:55,560 --> 00:36:57,720 Chef, last one. Oh, last one. 798 00:36:57,760 --> 00:36:59,000 Yeah. 799 00:36:59,040 --> 00:37:01,120 Ah, nice. Yeah? Yeah. 800 00:37:01,160 --> 00:37:02,640 Brilliant. Thank you very much. 801 00:37:02,680 --> 00:37:04,840 Thank you. I really appreciate it. 802 00:37:08,720 --> 00:37:11,320 Well, I mean, it was stressy, but I knew that it would be. 803 00:37:11,360 --> 00:37:14,800 You can't start crying, you know? There's no crying in cooking, 804 00:37:14,840 --> 00:37:16,680 you know. It's relentless. 805 00:37:17,760 --> 00:37:19,680 Under pressure, I crumble. 806 00:37:19,720 --> 00:37:23,000 I'm not going to lie. Like, the first five, 807 00:37:23,040 --> 00:37:24,880 I always forgot something. 808 00:37:24,920 --> 00:37:28,720 But all in all, like, that was so cool to cook in, like, 809 00:37:28,760 --> 00:37:31,280 a proper kitchen with, like, proper chefs. 810 00:37:31,320 --> 00:37:34,480 Like, what an experience, yeah. Like, won't forget that. 811 00:37:37,000 --> 00:37:39,880 Service! Table 53, please! 812 00:37:39,920 --> 00:37:43,280 In Mayfair, final checks are also in 813 00:37:43,320 --> 00:37:46,960 and Shazia is still trying to keep up with the gnocchi orders. 814 00:37:47,000 --> 00:37:50,080 I'm not sure if these are the last two. 815 00:37:50,120 --> 00:37:51,400 I hope they are. 816 00:37:52,520 --> 00:37:54,960 I'm famous for my gnocchi now. 817 00:37:55,000 --> 00:37:57,440 You're doing really well. Oh, can I have a job here, then, 818 00:37:57,480 --> 00:37:59,440 if the comedy doesn't work out? 819 00:37:59,480 --> 00:38:02,200 Let's call service... Service! 820 00:38:02,240 --> 00:38:05,160 21. Table 21, please. 821 00:38:05,200 --> 00:38:06,400 Thank you. 822 00:38:06,440 --> 00:38:08,200 You did really well. Thank you. 823 00:38:08,240 --> 00:38:10,640 It was a bit of a tricky start, but towards the end 824 00:38:10,680 --> 00:38:13,440 you really nailed it. Well done. 825 00:38:13,480 --> 00:38:16,680 On the fish main, Remi is still under pressure 826 00:38:16,720 --> 00:38:18,880 to stay on top of her timings. 827 00:38:18,920 --> 00:38:20,360 How long are you on the cod? 828 00:38:20,400 --> 00:38:22,960 I am just under two minutes. 829 00:38:24,200 --> 00:38:26,000 Chef, how many more orders after this? 830 00:38:26,040 --> 00:38:27,920 This is the last three. Amazing. 831 00:38:27,960 --> 00:38:29,920 Make it nice. OK. Got you. 832 00:38:29,960 --> 00:38:32,400 Baste it, baste it, baste it, baste it. 833 00:38:33,640 --> 00:38:34,960 Tender... This is the most... 834 00:38:35,000 --> 00:38:36,320 This is SO tender. 835 00:38:37,840 --> 00:38:39,680 It's looking OK. 836 00:38:40,840 --> 00:38:43,680 Right, let's get the sea veg on and let's get this out, yeah? 837 00:38:44,880 --> 00:38:46,920 Service! Table 21, please! 838 00:38:48,000 --> 00:38:50,160 Woo! 839 00:38:50,200 --> 00:38:51,520 It's over, Chef. 840 00:38:53,080 --> 00:38:55,920 Remi, really well done. You did an amazing job. Thank you. 841 00:38:55,960 --> 00:38:57,920 This is a once-in-a-lifetime opportunity, 842 00:38:57,960 --> 00:39:00,520 and I'm going to keep it at once. It was great. Great job. 843 00:39:00,560 --> 00:39:03,240 Thank you so much for all your help. 844 00:39:03,280 --> 00:39:05,400 It's made me respect chefs a lot more now. 845 00:39:05,440 --> 00:39:08,040 I feel like when I'm dining now, I'm going to be like, if they're, 846 00:39:08,080 --> 00:39:11,160 like, running behind, I'm going to be like, "I understand - trust me!" 847 00:39:12,680 --> 00:39:17,520 My God. It was nonstop for about two hours. 848 00:39:17,560 --> 00:39:20,680 It was gnocchi, gnocchi, gnocchi, gnocchi, gnocchi. 849 00:39:20,720 --> 00:39:21,960 Service! 850 00:39:22,000 --> 00:39:26,200 That's the bit I like, is when you shout, "Service!!" 851 00:39:26,240 --> 00:39:28,040 That's the best bit. 852 00:39:29,120 --> 00:39:30,400 Oh, my God. 853 00:39:32,120 --> 00:39:34,120 We survived. 854 00:39:34,160 --> 00:39:36,160 I'm not going to lie, 855 00:39:36,200 --> 00:39:38,520 I think you might have got the short straw with that one. 856 00:39:38,560 --> 00:39:40,720 Yeah, but it was hotter on your side. 857 00:40:06,520 --> 00:40:09,960 Welcome to the MasterChef Street Food Market. 858 00:40:11,160 --> 00:40:13,920 We call this The Food Truck Challenge. 859 00:40:15,200 --> 00:40:18,680 You've been given a brief, and that brief is to cook for us 860 00:40:18,720 --> 00:40:22,880 a dish that you would serve in your own food truck. 861 00:40:22,920 --> 00:40:26,880 You can take your inspiration from anywhere you like in the world, 862 00:40:26,920 --> 00:40:30,480 but feed us something truly delicious. 863 00:40:30,520 --> 00:40:33,560 We have just three quarterfinal places to give. 864 00:40:33,600 --> 00:40:36,520 At the end of this, one of you is going home. 865 00:40:37,800 --> 00:40:40,760 Ladies and gentlemen, you have one hour. 866 00:40:42,240 --> 00:40:43,480 Let's cook. 867 00:40:45,280 --> 00:40:46,920 I'm excited about this one. 868 00:40:46,960 --> 00:40:49,800 The competition's really, like, heated up now. 869 00:40:51,800 --> 00:40:53,440 I am a food truck kind of girl. 870 00:40:53,480 --> 00:40:55,240 I'm always like, "Ooooh," 871 00:40:55,280 --> 00:40:58,520 because everyone's just trying to serve up a mad thing. 872 00:41:00,240 --> 00:41:05,120 So if I did have a food truck, it would be called Remi's Ramshackle. 873 00:41:05,160 --> 00:41:05,200 So if I did have a food truck, it would be called Remi's Ramshackle. 874 00:41:05,240 --> 00:41:07,760 Good music, good food, good vibes. 875 00:41:07,800 --> 00:41:10,520 Might meet your partner there. Who knows? 876 00:41:10,560 --> 00:41:12,440 "Where did you meet?" "Remi's Ramshackle." 877 00:41:12,480 --> 00:41:14,200 Come on. Beautiful. 878 00:41:16,520 --> 00:41:19,040 Remi, what are you making for us? 879 00:41:19,080 --> 00:41:21,440 I am making a rice burger. 880 00:41:21,480 --> 00:41:23,480 A what?!A rice burger. 881 00:41:23,520 --> 00:41:26,600 Usually it's pretty easy to just go for a burger, but I thought, 882 00:41:26,640 --> 00:41:29,480 how can I add, you know, something different to it? 883 00:41:29,520 --> 00:41:32,120 So I've just made the bun out of rice. 884 00:41:32,160 --> 00:41:35,160 In between the burger is just going to be chicken thighs 885 00:41:35,200 --> 00:41:37,920 with peppers and scotch bonnets. 886 00:41:37,960 --> 00:41:41,600 How do you get the rice to stay together in a block 887 00:41:41,640 --> 00:41:43,040 that would resemble a bun? 888 00:41:43,080 --> 00:41:46,160 Hopefully, if I can wrap it properly, it will stay firm. 889 00:41:46,200 --> 00:41:48,600 It's going to be one of them big burgers that you, like, 890 00:41:48,640 --> 00:41:50,120 would get at a food truck. 891 00:41:52,560 --> 00:41:54,840 So the filling of the burger I understand. 892 00:41:54,880 --> 00:41:58,520 Spiced soft chicken, lovely vegetables, green spring onions, 893 00:41:58,560 --> 00:42:00,440 peppers, chillies, plantain. 894 00:42:00,480 --> 00:42:01,600 Ahh! 895 00:42:02,760 --> 00:42:05,240 That is s-picy! 896 00:42:05,280 --> 00:42:09,400 But the burger bun is going to be made out of rice. 897 00:42:09,440 --> 00:42:11,440 You just don't imagine, do you, 898 00:42:11,480 --> 00:42:15,000 taking a bite out of a lump of rice as you would a burger bun? 899 00:42:16,040 --> 00:42:17,800 Remi's really going for it, 900 00:42:17,840 --> 00:42:22,120 and I kind of admire her courage, but I'm slightly nervous. 901 00:42:22,160 --> 00:42:23,800 Woo-hoo-hoo! 902 00:42:27,840 --> 00:42:29,160 Max. Yeah. 903 00:42:29,200 --> 00:42:32,320 Is it fair to say you're loving this competition? Absolutely. 904 00:42:32,360 --> 00:42:34,880 I think it's, like, the adrenaline rush of it. 905 00:42:34,920 --> 00:42:37,120 Like, I didn't think ever being in a kitchen and cooking 906 00:42:37,160 --> 00:42:39,800 would be, like, such a buzz. 907 00:42:39,840 --> 00:42:41,600 Max is making us chilli con carne. 908 00:42:41,640 --> 00:42:44,880 Minced beef, usually, some beans inside, chillies, tomatoes, 909 00:42:44,920 --> 00:42:46,960 maybe some peppers and some onions. 910 00:42:47,000 --> 00:42:50,320 And Max is even using chocolate in his to give it an extra 911 00:42:50,360 --> 00:42:53,320 bit of flavour. That's really good. 912 00:42:53,360 --> 00:42:57,760 Hopefully, I can make it how I like it, which is pretty spicy. 913 00:42:57,800 --> 00:42:58,360 Hopefully, I can make it how I like it, which is pretty spicy. 914 00:42:58,400 --> 00:43:02,160 It's gotta have a kick. It's going to kick like a mule, this one. 915 00:43:02,200 --> 00:43:05,760 I like that he's doing it inside a loaf of bread, 916 00:43:05,800 --> 00:43:08,880 hollowed it out, toasting the top of the piece of bread, 917 00:43:08,920 --> 00:43:11,040 adding some garlic as well so it's like garlic bread. 918 00:43:11,080 --> 00:43:13,560 I think that's great. But at the end of the day, 919 00:43:13,600 --> 00:43:15,800 it's got to be yummy. 920 00:43:15,840 --> 00:43:17,720 Why have you done a chilli con carne? 921 00:43:17,760 --> 00:43:20,240 My friend started a food truck business 922 00:43:20,280 --> 00:43:23,040 and this was one of his dishes. 923 00:43:23,080 --> 00:43:25,680 This is actually called Bob's Big Bowls Chilli. 924 00:43:25,720 --> 00:43:29,960 I'm not copying his recipe, but I'm using very similar ingredients. 925 00:43:30,000 --> 00:43:32,720 Is that one portion? I'm doing big portions. 926 00:43:32,760 --> 00:43:34,880 Good-value food truck. Absolutely. 927 00:43:34,920 --> 00:43:38,280 Has Bob still got his truck? He hasn't got a truck. 928 00:43:38,320 --> 00:43:40,680 It's more of a pull-out table nowadays. 929 00:43:40,720 --> 00:43:44,400 Didn't really take off. Right!So he sold the truck and bought a table. 930 00:43:44,440 --> 00:43:47,040 But this might give it... This might give him a lift! 931 00:43:47,080 --> 00:43:48,800 THEY LAUGH 932 00:43:52,880 --> 00:43:55,320 Food trucks, you've had 25 minutes. 933 00:43:55,360 --> 00:43:57,680 You've got 35 minutes left. 934 00:43:57,720 --> 00:44:00,800 When I was growing up in Birmingham, every Friday was 935 00:44:00,840 --> 00:44:04,120 fish-and-chip night. It was like a night off from the curry. 936 00:44:04,160 --> 00:44:07,680 So the dish I'm cooking is masala fish and chips 937 00:44:07,720 --> 00:44:10,480 with chilli mushy peas. 938 00:44:10,520 --> 00:44:13,120 So it's not your ordinary fish and chips. 939 00:44:13,160 --> 00:44:14,600 It's got a twist on it. 940 00:44:14,640 --> 00:44:19,000 And I really want the flavours and the spices to come through 941 00:44:19,040 --> 00:44:23,840 on the batter and on the chips, but not overpower it. 942 00:44:23,920 --> 00:44:26,320 If you did have a food truck, how would it be? 943 00:44:26,360 --> 00:44:28,480 Well, I'll call it Chilli Chilli Bang Bang. 944 00:44:28,520 --> 00:44:33,240 And I would have it like a rickshaw outside, like football stadiums 945 00:44:33,280 --> 00:44:36,040 and nightclubs, where people get drunk. 946 00:44:36,080 --> 00:44:39,880 And when English people get drunk, what they love is fish and chips 947 00:44:39,920 --> 00:44:43,240 or a curry. And this is a combination of the two. 948 00:44:43,280 --> 00:44:46,120 You don't think you might have broad stereotypes here...? 949 00:44:46,160 --> 00:44:48,240 Well, I'm just going on what goes on in Birmingham, 950 00:44:48,280 --> 00:44:50,000 and that's what happens. 951 00:44:51,880 --> 00:44:54,640 Shazia has big bits of cod, 952 00:44:54,680 --> 00:44:58,880 but she's making the masala batter with cornflour and soda water, 953 00:44:58,920 --> 00:44:59,360 but she's making the masala batter with cornflour and soda water, 954 00:44:59,400 --> 00:45:01,320 very similar to a tempura batter. 955 00:45:01,360 --> 00:45:04,760 So it's going to be a really thin batter on that piece of fish. 956 00:45:06,160 --> 00:45:09,320 She can really pack some flavour into that batter if she wants. 957 00:45:09,360 --> 00:45:12,120 The cod can stand up to it. 958 00:45:12,160 --> 00:45:15,680 This is a combination of two styles that Shazia seems to know... 959 00:45:15,720 --> 00:45:18,200 Right. I'm going to put the chips in now. 960 00:45:18,240 --> 00:45:20,280 ..and I'm very much looking forward to it. 961 00:45:23,000 --> 00:45:24,600 Panicking about this. 962 00:45:24,640 --> 00:45:28,000 Never used one of these before. I hope that ball's not too big. 963 00:45:29,640 --> 00:45:32,240 It can't be perfect. It's street food, you know. 964 00:45:32,280 --> 00:45:34,760 Go to another stall if you're moaning, mate. 965 00:45:34,800 --> 00:45:37,080 It's only a couple of quid. What do you want? 966 00:45:38,800 --> 00:45:43,520 Today I thought I will make El Tel's Pollo Loco. 967 00:45:43,560 --> 00:45:44,440 Today I thought I will make El Tel's Pollo Loco. 968 00:45:44,480 --> 00:45:48,800 Or maybe it should be Tez Mex Feedy Gonzalez. 969 00:45:48,880 --> 00:45:50,960 So it's a Mexican theme, 970 00:45:51,000 --> 00:45:54,360 so let's have some "Me-hee-co" on the horizon. 971 00:45:55,880 --> 00:45:59,800 So I'm doing a spicy Mexican chicken tortilla with all the trimmings. 972 00:45:59,840 --> 00:46:03,600 And you've made your own tortillas, like a soft-shell taco? Yes. 973 00:46:03,640 --> 00:46:05,240 OK. I've never done that before. 974 00:46:05,280 --> 00:46:07,840 So the cornflour's a bit awkward. Right. 975 00:46:07,880 --> 00:46:10,760 What would your food truck be like? Oh, it'd be fun. 976 00:46:10,800 --> 00:46:14,320 I'd have it all draped in, you know, like, Mexican flags, 977 00:46:14,360 --> 00:46:18,320 all the rest of it. And would you serve drinks at this...? 978 00:46:18,360 --> 00:46:21,200 Oh, aye. Tequila slammers. Do you know what I mean? 979 00:46:21,240 --> 00:46:23,480 That's it. You make your money on the booze, really. 980 00:46:23,520 --> 00:46:25,440 They can have this for cheap. 981 00:46:27,640 --> 00:46:30,520 Terry, for me right now, is being the most ambitious in the room. 982 00:46:30,560 --> 00:46:34,280 He's making his own tortillas from cornflour. 983 00:46:34,320 --> 00:46:37,560 Then we've got shredded chicken, lots and lots of spice. 984 00:46:37,600 --> 00:46:40,720 He's making guacamole, rich avocado puree with lime juice, 985 00:46:40,760 --> 00:46:42,400 maybe some spring onions. 986 00:46:42,440 --> 00:46:45,320 A salsa made from tomatoes and chillies. 987 00:46:45,360 --> 00:46:47,680 Does he have enough time in just an hour? 988 00:46:47,720 --> 00:46:49,320 That's my question. 989 00:46:49,360 --> 00:46:52,360 Ten minutes, please, everybody. 990 00:46:52,400 --> 00:46:54,120 Whew! 991 00:46:54,160 --> 00:46:57,400 It's down to the dying moments of the rice burger. 992 00:46:57,440 --> 00:46:59,320 I have to make sure it doesn't fall apart. 993 00:47:00,680 --> 00:47:02,480 I think a little bit more of everything. 994 00:47:02,520 --> 00:47:04,640 A little bit more seasoning. 995 00:47:04,680 --> 00:47:07,000 I'm guessing now. I'm panicking. 996 00:47:09,360 --> 00:47:12,680 The fish is stuck a bit to the bottom. 997 00:47:14,400 --> 00:47:16,800 But it's OK. 998 00:47:16,840 --> 00:47:20,120 Shazia, you seem to have left some of your fish behind. 999 00:47:20,160 --> 00:47:22,640 You've got just three minutes. Really?! 1000 00:47:26,960 --> 00:47:30,320 Are you in trouble here, Remi? Yeah, yeah. Come on. 1001 00:47:40,480 --> 00:47:41,960 And stop. 1002 00:47:42,000 --> 00:47:43,680 And...stop. 1003 00:47:47,760 --> 00:47:49,880 TERRY CHUCKLES 1004 00:47:49,920 --> 00:47:53,680 I enjoyed that a lot. I just hope I got the flavours right. 1005 00:47:53,720 --> 00:47:55,840 I'm just hoping for the best right now. 1006 00:47:57,160 --> 00:47:59,240 Terry. Please, sir. 1007 00:48:00,600 --> 00:48:04,840 NARRATOR: First up is Terry, whose Mexican-inspired food truck offering 1008 00:48:04,880 --> 00:48:05,760 NARRATOR: First up is Terry, whose Mexican-inspired food truck offering 1009 00:48:05,800 --> 00:48:10,120 is spicy chicken tortillas with guacamole, tomato salsa, 1010 00:48:10,160 --> 00:48:11,200 is spicy chicken tortillas with guacamole, tomato salsa, 1011 00:48:11,240 --> 00:48:13,760 grated cheese and sour cream. 1012 00:48:14,840 --> 00:48:16,600 That looks pretty hearty there, Terry. 1013 00:48:16,640 --> 00:48:18,400 And it folds up, look. Uh-huh. 1014 00:48:23,920 --> 00:48:26,400 I think your tortillas are fantastic. 1015 00:48:26,440 --> 00:48:28,000 Absolutely fantastic. 1016 00:48:28,040 --> 00:48:30,600 You've got that sweetness of corn 1017 00:48:30,640 --> 00:48:34,080 running through there with that flour. Absolutely lovely. 1018 00:48:35,200 --> 00:48:38,040 Terry, I have to tell you, I really like it. Thanks for that. 1019 00:48:38,080 --> 00:48:41,880 It's got all the lovely, magical flavours of what I would think of as 1020 00:48:41,920 --> 00:48:43,520 being Mexican street food. 1021 00:48:43,560 --> 00:48:45,600 The chicken is cooked really nicely. 1022 00:48:45,640 --> 00:48:49,040 I've got a little bit of spicy chilli, a lovely slipperiness 1023 00:48:49,080 --> 00:48:51,360 coming from the avocado, with a little bit of diced onion 1024 00:48:51,400 --> 00:48:53,280 and chilli running through it as well. 1025 00:48:53,320 --> 00:48:56,160 I think you're probably one of the most ambitious people in the room. 1026 00:48:56,200 --> 00:48:57,560 It's a tasty dish. 1027 00:49:00,320 --> 00:49:01,560 I mean, I feel great. 1028 00:49:01,600 --> 00:49:04,160 You know, I feel quite elated by it because I was worried, 1029 00:49:04,200 --> 00:49:06,080 because it was very stressy. 1030 00:49:06,120 --> 00:49:09,600 I think everyone felt the stress today was like, "Wow!" 1031 00:49:12,440 --> 00:49:16,360 Shazia is serving masala-spiced fish and chips 1032 00:49:16,400 --> 00:49:20,160 with chilli mushy peas and a tartar sauce. 1033 00:49:20,200 --> 00:49:23,440 I'm going to unravel my fish and chips, as I would do 1034 00:49:23,480 --> 00:49:25,960 if I'd have brought them from the truck, all right? 1035 00:49:27,640 --> 00:49:29,280 What's happened to the fish? 1036 00:49:29,320 --> 00:49:31,600 The batter's not stuck to it. 1037 00:49:31,640 --> 00:49:34,960 One of the fish, the batter stuck to the bottom of the fryer. 1038 00:49:41,560 --> 00:49:46,200 I like your chips, but I've got problems with this fish, 1039 00:49:46,240 --> 00:49:50,280 in that the batter's come off, so I'm not getting any of the spicing 1040 00:49:50,320 --> 00:49:52,040 on the batter. 1041 00:49:52,080 --> 00:49:54,160 I like the tartar sauce. Quite salty. 1042 00:49:54,200 --> 00:49:58,080 Love the sweet peas with a bit of mint and a bit of chilli. 1043 00:49:58,120 --> 00:50:02,120 A beautiful piece of cod. Cooked well, it tastes good. 1044 00:50:02,160 --> 00:50:04,400 Your chips are really, really nice. 1045 00:50:04,440 --> 00:50:07,280 As with a chip-shop chip, they're really lovely and soft. 1046 00:50:07,320 --> 00:50:10,160 You've cooked them well. I get that lovely spice. 1047 00:50:12,760 --> 00:50:15,080 Chips, mushy peas, tartar sauce. Fine. 1048 00:50:15,120 --> 00:50:19,080 But one of the fish got stuck in the fryer, and I really wanted 1049 00:50:19,120 --> 00:50:20,760 to present a good dish. 1050 00:50:22,720 --> 00:50:27,200 Remi's food truck dish is a chicken rice burger - 1051 00:50:27,240 --> 00:50:27,760 Remi's food truck dish is a chicken rice burger - 1052 00:50:27,800 --> 00:50:32,520 a bun made from seasoned rice, filled with spiced chicken thighs, 1053 00:50:32,560 --> 00:50:36,440 roasted plantain, peppers and scotch bonnet chillies. 1054 00:50:37,800 --> 00:50:40,960 Remi, I think this is quite inventive, but I don't know 1055 00:50:41,000 --> 00:50:42,880 how I'm going to eat it. Right. 1056 00:50:44,200 --> 00:50:46,040 I can't... Look.Yeah. 1057 00:50:47,200 --> 00:50:48,680 I'm going to try and pick it up. 1058 00:50:48,720 --> 00:50:50,160 Out of the packet?! 1059 00:50:50,200 --> 00:50:52,680 Well, how else...? What am I going to do otherwise? 1060 00:50:57,040 --> 00:50:58,760 Mm. 1061 00:50:58,800 --> 00:51:01,640 I like the flavour of the crispy rice. Almost a sort of crunchy, 1062 00:51:01,680 --> 00:51:03,480 nutty flavour on the outside. 1063 00:51:03,520 --> 00:51:06,800 In amongst that sweet marinated chicken, you've also got the flavour 1064 00:51:06,840 --> 00:51:09,080 of plantain, which is slightly chalky. 1065 00:51:09,120 --> 00:51:11,880 The problem is we've got a big issue here about how you eat this. 1066 00:51:11,920 --> 00:51:13,920 And this is a food truck brief. 1067 00:51:13,960 --> 00:51:15,560 That's the problem. 1068 00:51:15,600 --> 00:51:17,840 You know, it tastes good, but right now I've got 1069 00:51:17,880 --> 00:51:20,960 a mixture of stuff in foil, and what am I going to do now? 1070 00:51:21,000 --> 00:51:23,640 I think what we have here is a work in progress. 1071 00:51:23,680 --> 00:51:27,240 The ingredients are great. There's a whack of chilli in there. 1072 00:51:27,280 --> 00:51:30,440 But as you get to the end there, it's just going to go 1073 00:51:30,480 --> 00:51:32,320 all over the place, Remi. 1074 00:51:32,360 --> 00:51:34,880 If you really are going to open up your food truck, I think 1075 00:51:34,920 --> 00:51:37,320 you've got to reinvent the shape. Got you. 1076 00:51:39,280 --> 00:51:41,280 I understand the feedback. 1077 00:51:41,320 --> 00:51:42,680 It was very, um, messy. 1078 00:51:42,720 --> 00:51:45,120 And I can understand, you're at a festival, 1079 00:51:45,160 --> 00:51:47,320 you wanna look buff, you wanna look peng, 1080 00:51:47,360 --> 00:51:51,280 and then you've just got, like, chicken stains on your jacket. 1081 00:51:51,320 --> 00:51:52,640 Like, it ain't cool. 1082 00:51:54,880 --> 00:51:57,840 Finally, it's Max, 1083 00:51:57,880 --> 00:52:02,600 who has dished up his version of friend Bob's Big Bowls Chilli - 1084 00:52:02,640 --> 00:52:05,360 chilli con carne made with dark chocolate, 1085 00:52:05,400 --> 00:52:07,600 served in a bread bowl, 1086 00:52:07,640 --> 00:52:09,600 topped with sour cream, 1087 00:52:09,640 --> 00:52:12,840 spring onions and cheddar cheese, 1088 00:52:12,880 --> 00:52:14,840 with guacamole 1089 00:52:14,880 --> 00:52:16,960 and a toasted garlic bread lid. 1090 00:52:25,360 --> 00:52:27,800 You have made a good chilli con carne. 1091 00:52:27,840 --> 00:52:30,040 There is a sweetness of tomato to it. 1092 00:52:30,080 --> 00:52:32,280 There's a richer sweetness from dark chocolate.Yeah. 1093 00:52:32,320 --> 00:52:35,240 And there's enough chilli and seasoning in there for me. 1094 00:52:35,280 --> 00:52:38,440 I like the crunch of the spring onions and the sourness of 1095 00:52:38,480 --> 00:52:40,400 the sour cream as well. I like it. 1096 00:52:41,480 --> 00:52:43,360 Your guacamole's nicely made. 1097 00:52:43,400 --> 00:52:47,200 It's half chunky avocado, half pureed avocado. 1098 00:52:47,240 --> 00:52:50,320 Bob's Bowl is more a Super Bowl. 1099 00:52:50,360 --> 00:52:52,680 It's massive, but it's really tasty. 1100 00:52:52,720 --> 00:52:56,000 And I actually think, for a family who's going to a food truck, 1101 00:52:56,040 --> 00:52:59,840 they got that and four forks, the kids would be really happy. 1102 00:52:59,880 --> 00:53:01,200 Thanks. 1103 00:53:04,920 --> 00:53:08,760 It wasn't as good as Bob's, but I think the chilli was good, 1104 00:53:08,800 --> 00:53:10,640 so I'm happy with that. 1105 00:53:14,680 --> 00:53:17,040 Listen, there were a few ups and downs in this round, 1106 00:53:17,080 --> 00:53:20,320 but on the whole, I think there was some really tasty food. 1107 00:53:20,360 --> 00:53:23,760 We are, of course, looking for quarterfinalists. 1108 00:53:25,560 --> 00:53:27,240 Quarterfinals. 1109 00:53:27,280 --> 00:53:30,080 The fact that we're in with a shout with that, I think is pretty cool. 1110 00:53:30,120 --> 00:53:32,400 I definitely thought that was the hardest challenge. 1111 00:53:32,440 --> 00:53:34,320 I'm disappointed that everyone can cook. 1112 00:53:34,360 --> 00:53:36,600 LAUGHTER 1113 00:53:36,640 --> 00:53:38,360 I liked Terry's tortillas. 1114 00:53:38,400 --> 00:53:42,560 I thought he did a great job making his own. Nicely cooked chicken. 1115 00:53:42,600 --> 00:53:45,320 Good flavours from Terry. He worked very, very hard. 1116 00:53:45,360 --> 00:53:47,520 There was lots to praise. 1117 00:53:47,560 --> 00:53:50,040 Max, I think, had a really good concept - to serve 1118 00:53:50,080 --> 00:53:53,840 the chilli con carne in a great big, round loaf of bread. 1119 00:53:53,880 --> 00:53:55,960 I liked it.The chilli itself, 1120 00:53:56,000 --> 00:53:58,680 tomato, rich with onions, beans, 1121 00:53:58,720 --> 00:54:01,520 and then he added extra chocolate to make it even more rich. 1122 00:54:01,560 --> 00:54:06,080 It was big, but I think as a sharing thing, that's great. 1123 00:54:06,120 --> 00:54:09,320 Shazia decided she wanted to do spiced fish and chips. 1124 00:54:09,360 --> 00:54:13,400 The fish itself, cooked really nicely. Great tartar sauce. 1125 00:54:13,440 --> 00:54:17,280 My cod, the batter had come off, but the chips were perfect. 1126 00:54:17,320 --> 00:54:21,920 They were exactly the same as chip-shop chips out of the bag. 1127 00:54:21,960 --> 00:54:24,840 Remi made for us what she called a rice burger. 1128 00:54:24,880 --> 00:54:28,840 And as much as I enjoyed the flavour of chicken and rice, 1129 00:54:28,880 --> 00:54:30,760 that whole thing collapsed in my hand. 1130 00:54:30,800 --> 00:54:33,080 I couldn't actually pick it up and eat it. 1131 00:54:33,120 --> 00:54:36,440 And that's the issue I've got. It's a food truck challenge. 1132 00:54:40,600 --> 00:54:43,040 I don't think I could look at another rice burger again 1133 00:54:43,080 --> 00:54:45,960 if I got sent home cos of this. 1134 00:54:46,000 --> 00:54:49,400 I might just quit rice overall, to be honest. 1135 00:54:49,440 --> 00:54:51,960 I would love to stay in the competition 1136 00:54:52,000 --> 00:54:54,120 because I've been enjoying it. 1137 00:54:54,160 --> 00:54:57,160 I mean, the pressure's high, but I have been enjoying it. 1138 00:55:07,400 --> 00:55:11,000 Two people we agreed have done more than enough to secure a place 1139 00:55:11,040 --> 00:55:13,200 in the quarterfinal. 1140 00:55:13,240 --> 00:55:14,880 Terry. 1141 00:55:14,920 --> 00:55:16,200 Max. 1142 00:55:16,240 --> 00:55:17,800 Congratulations, gents. 1143 00:55:17,840 --> 00:55:19,480 You are going through. 1144 00:55:20,680 --> 00:55:22,200 Shazia. 1145 00:55:22,240 --> 00:55:23,600 Remi. 1146 00:55:25,000 --> 00:55:28,480 The contestant leaving the competition is... 1147 00:55:32,760 --> 00:55:34,560 ..Remi. 1148 00:55:34,600 --> 00:55:37,800 Remi! We've loved having you here. 1149 00:55:37,840 --> 00:55:40,640 We really hope you've enjoyed yourself. Thank you so, so much. 1150 00:55:40,680 --> 00:55:44,120 I'm sad to go, but I've really, really enjoyed this experience. 1151 00:55:44,160 --> 00:55:47,000 Thank you very much, guys. Thank you. See you later. 1152 00:55:50,840 --> 00:55:54,600 I feel like I definitely enjoy cooking more than I did 1153 00:55:54,640 --> 00:55:56,960 before entering this. 1154 00:55:57,000 --> 00:55:59,560 I'm going to look at a utensil with pride. 1155 00:55:59,600 --> 00:56:01,240 Yeah! 1156 00:56:01,280 --> 00:56:04,120 I'm going to use you more. CHUCKLES 1157 00:56:07,240 --> 00:56:09,080 Congratulations, you three. 1158 00:56:09,120 --> 00:56:11,200 You are MasterChef quarterfinalists. 1159 00:56:11,240 --> 00:56:12,440 Oh, man! 1160 00:56:13,560 --> 00:56:16,600 I'm relieved. Somebody's going to get kicked out in the next round. 1161 00:56:16,640 --> 00:56:19,320 It could be me if I don't pull my socks up! 1162 00:56:19,360 --> 00:56:22,840 I'm going to take a lot of joy in the shock of my family and that 1163 00:56:22,880 --> 00:56:25,600 when I tell them, cos when I told them I was doing this, 1164 00:56:25,640 --> 00:56:27,840 they thought it was a joke. 1165 00:56:27,880 --> 00:56:29,760 And I'm still here! 1166 00:56:29,800 --> 00:56:31,920 A wee celebration tonight. 1167 00:56:31,960 --> 00:56:34,440 I can't help it. It's in my genes. 1168 00:56:34,480 --> 00:56:36,440 I may stagger in at some point, 1169 00:56:36,480 --> 00:56:39,600 and if there's a kebab house nearby, get one of them. 1170 00:56:43,120 --> 00:56:46,120 Next time, it's the quarterfinal... 1171 00:56:47,520 --> 00:56:48,960 I'm sweating, man! 1172 00:56:49,000 --> 00:56:51,840 I don't think I've done this much exercise in years. 1173 00:56:51,880 --> 00:56:55,440 Are you panicking, Max? Absolutely. Been panicking for about two hours. 1174 00:56:55,480 --> 00:56:59,000 ..and Max, Terry and Shazia 1175 00:56:59,040 --> 00:57:02,880 are back to fight for their place. 1176 00:57:02,920 --> 00:57:04,880 That cake is so moist. 1177 00:57:04,920 --> 00:57:06,800 It's just like...cloud!