1
00:00:03,200 --> 00:00:06,040
This week's five celebrities
have taken on the challenge
2
00:00:06,080 --> 00:00:08,160
to become MasterChef champion.
3
00:00:08,200 --> 00:00:10,440
Curry is about to hit the fan.
4
00:00:10,480 --> 00:00:15,680
Last time, TV and radio personality
Richie Anderson went home.
5
00:00:15,720 --> 00:00:18,200
See you later. Bye-bye.
6
00:00:18,240 --> 00:00:21,960
Now the remaining four are back
to continue their quest.
7
00:00:25,520 --> 00:00:28,560
Tonight, they will experience
the intense heat
8
00:00:28,600 --> 00:00:30,800
of a professional kitchen...
9
00:00:30,840 --> 00:00:32,840
Me terrine's gone upside down!
10
00:00:32,880 --> 00:00:34,160
Oh, no!
11
00:00:34,200 --> 00:00:35,400
Oh, God.
12
00:00:35,440 --> 00:00:36,840
My fish is on fire.
13
00:00:36,880 --> 00:00:38,040
Ugh...!
14
00:00:38,080 --> 00:00:39,440
This is a nightmare.
15
00:00:39,480 --> 00:00:42,400
..before cooking for a place
in the quarterfinal.
16
00:00:42,440 --> 00:00:43,560
Oh!
17
00:00:43,600 --> 00:00:46,680
I find your dish completely
and utterly addictive.
18
00:00:47,800 --> 00:00:49,480
I'm dreaming about recipes.
19
00:00:49,520 --> 00:00:52,160
I feel like I'm putting on weight
in my sleep.
20
00:00:52,200 --> 00:00:53,880
{\an8}But I'm ready. I'm ready.
21
00:00:53,920 --> 00:00:56,400
{\an8}Now I've gone through,
can't help but think...
22
00:00:56,440 --> 00:00:58,560
{\an8}..it'd be really cool if I won this!
23
00:00:58,600 --> 00:01:00,400
{\an8}I really don't like competition.
24
00:01:00,440 --> 00:01:03,040
{\an8}Why would I put myself through this?
25
00:01:03,080 --> 00:01:04,560
{\an8}The intensity is like...
26
00:01:04,600 --> 00:01:07,040
{\an8}..cook, cook, cook, cook.
Here we go. Clock's ticking.
27
00:01:07,080 --> 00:01:09,720
I need two more sets of arms
to be like...
28
00:01:11,440 --> 00:01:15,160
We've now got a glimpse of what
they might be capable of.
29
00:01:15,200 --> 00:01:19,160
It's about time we started to turn
up the heat a little bit more.
30
00:01:19,200 --> 00:01:22,520
Who's going to leave celebrity
behind and just become a great cook?
31
00:01:29,360 --> 00:01:30,360
Hello.
32
00:01:31,920 --> 00:01:33,040
Morning.
33
00:01:40,440 --> 00:01:42,120
Oh...
34
00:01:45,160 --> 00:01:46,600
Welcome back.
35
00:01:46,640 --> 00:01:49,640
This challenge,
we call the pairs challenge,
36
00:01:49,680 --> 00:01:53,000
and it's all about teamwork
AND communication.
37
00:01:54,240 --> 00:01:57,200
We have split you into two teams.
38
00:01:57,240 --> 00:02:01,040
Dani, James, you are the red team.
39
00:02:03,120 --> 00:02:06,960
Marcus, Mica, you are the blue team.
40
00:02:08,560 --> 00:02:11,680
Each team is going to be tasked
with cooking a dish,
41
00:02:11,720 --> 00:02:13,320
two portions of it,
42
00:02:13,360 --> 00:02:16,520
and those dishes need to look
exactly the same,
43
00:02:16,560 --> 00:02:18,840
and they need to taste
exactly the same as each other.
44
00:02:18,880 --> 00:02:23,160
However, only one person
in the team has the recipe.
45
00:02:23,200 --> 00:02:23,600
However, only one person
in the team has the recipe.
46
00:02:23,640 --> 00:02:27,080
That means it's only through
communication and teamwork
47
00:02:27,120 --> 00:02:30,120
you're going to get exactly
the same plate of food.
48
00:02:31,360 --> 00:02:33,480
Teams, reveal your ingredients.
49
00:02:37,120 --> 00:02:38,600
I've already knocked something over.
50
00:02:38,640 --> 00:02:40,200
This looks interesting.
51
00:02:40,240 --> 00:02:41,800
Oh...
52
00:02:41,840 --> 00:02:44,800
Oh, I'm loving the excitement
in the room right now!
53
00:02:44,840 --> 00:02:46,320
Look at that, eh?
54
00:02:46,360 --> 00:02:49,600
Teams, you have just one hour.
55
00:02:49,640 --> 00:02:51,840
We wish you the very best of luck.
56
00:02:51,880 --> 00:02:53,240
Let's cook.
57
00:02:55,320 --> 00:02:57,400
NARRATOR: Each team leader has
been given
58
00:02:57,440 --> 00:03:00,200
basic instructions
for a different dish,
59
00:03:00,240 --> 00:03:03,000
with separate trays of ingredients
for every element.
60
00:03:05,000 --> 00:03:08,280
There's literally nothing
ingredient-wise on how much you use.
61
00:03:08,320 --> 00:03:10,560
I think we're just going to mix it
all together?
62
00:03:10,600 --> 00:03:14,400
These instructions are much more
vague than I was hoping for.
63
00:03:14,440 --> 00:03:16,360
Really?
64
00:03:16,400 --> 00:03:20,480
As leader of the blue team,
it's up to comedian Marcus to guide
65
00:03:20,520 --> 00:03:24,760
TV personality Mica through
their tempura prawn and avocado
66
00:03:24,800 --> 00:03:25,480
TV personality Mica through
their tempura prawn and avocado
67
00:03:25,520 --> 00:03:30,080
sushi cut-roll recipe, that's served
with soy and wasabi dipping sauce.
68
00:03:30,120 --> 00:03:31,320
sushi cut-roll recipe, that's served
with soy and wasabi dipping sauce.
69
00:03:31,360 --> 00:03:34,680
JOHN: What the team leader has to do
is, firstly, read that recipe
70
00:03:34,720 --> 00:03:36,560
and try and visualise the dish.
71
00:03:36,600 --> 00:03:39,480
So, what it is, is on the outside
is the rice...
72
00:03:39,520 --> 00:03:42,680
If they don't understand the recipe,
the pair's going to collapse.
73
00:03:42,720 --> 00:03:45,000
So, it's in a long roll,
and then it's sliced.
74
00:03:45,040 --> 00:03:48,000
Oh, God. You might have to say that
all again. Yeah.
75
00:03:48,040 --> 00:03:50,120
But let's get this rice going. Yeah.
76
00:03:50,160 --> 00:03:52,720
They've got to be able to cook
the sushi rice,
77
00:03:52,760 --> 00:03:54,960
and then be able to roll it,
shape it,
78
00:03:55,000 --> 00:03:57,720
and make it into rolls
that can be cut.
79
00:03:57,760 --> 00:04:00,280
If the rice is too soggy,
it's going to fall apart.
80
00:04:00,320 --> 00:04:02,280
If it's too dry,
it won't hold together.
81
00:04:04,000 --> 00:04:06,280
Mica, is your rice boiling?
82
00:04:06,320 --> 00:04:08,040
Yeah.
83
00:04:08,080 --> 00:04:09,920
It's OK being team leader.
84
00:04:09,960 --> 00:04:12,400
But if it goes wrong,
I feel like it'll be my fault.
85
00:04:14,760 --> 00:04:16,600
Reality star Dani...
86
00:04:16,640 --> 00:04:18,320
Right, what are we doing, Dani?
87
00:04:18,360 --> 00:04:20,400
..is in charge of the red team.
88
00:04:20,440 --> 00:04:24,280
She and actor James must make
two identical portions
89
00:04:24,320 --> 00:04:27,120
of a Vietnamese savoury pancake,
90
00:04:27,160 --> 00:04:31,720
filled with pork and prawns, bean
shoots, carrots and spring onions,
91
00:04:31,760 --> 00:04:32,240
filled with pork and prawns, bean
shoots, carrots and spring onions,
92
00:04:32,280 --> 00:04:35,520
and served with a chilli and lime
dipping sauce.
93
00:04:37,440 --> 00:04:40,160
So, it basically looks like a soft
taco with stuff inside it.
94
00:04:40,200 --> 00:04:41,480
Right, OK.
95
00:04:41,520 --> 00:04:43,560
Like an open omelette.
How big are we talking?
96
00:04:43,600 --> 00:04:46,040
It's a nice size.
97
00:04:46,080 --> 00:04:49,480
Right, make a thin pancake batter
and add spring onions.
98
00:04:49,520 --> 00:04:52,160
Is that what you want me
to crack on with? Yeah. Both of us.
99
00:04:52,200 --> 00:04:54,520
I'm just chucking it all in. Right.
100
00:04:54,560 --> 00:04:56,400
Now, a Vietnamese savoury pancake.
101
00:04:56,440 --> 00:04:58,840
Batter, rich with turmeric
102
00:04:58,880 --> 00:05:01,200
and all the spring onions.
103
00:05:01,240 --> 00:05:04,400
It's got to be paper thin,
but it's also got to have
104
00:05:04,440 --> 00:05:07,120
the filling across the top of it
as it cooks.
105
00:05:07,160 --> 00:05:09,800
Then they've got to fold it up
like an omelette, in half,
106
00:05:09,840 --> 00:05:11,200
and it shouldn't crack.
107
00:05:11,240 --> 00:05:13,880
Yeah, I'm scared.
I don't know what I'm doing.
108
00:05:13,920 --> 00:05:15,720
That is way too thick.
109
00:05:17,280 --> 00:05:19,320
There's just literally no method,
really, at all,
110
00:05:19,360 --> 00:05:21,240
so you've just sort of got to go
with it.
111
00:05:21,280 --> 00:05:23,200
I'm not going to cook the spring
onions in the batter?
112
00:05:23,240 --> 00:05:24,480
No... No? No!
113
00:05:24,520 --> 00:05:25,760
OK. No?
114
00:05:25,800 --> 00:05:27,040
You sure?
115
00:05:27,080 --> 00:05:31,040
I actually think Dani as team leader
with James is a great combination.
116
00:05:31,080 --> 00:05:34,400
We've seen Dani be really confident
in the last two rounds.
117
00:05:34,440 --> 00:05:36,800
Would you put a spring onion
in a pancake?
118
00:05:36,840 --> 00:05:39,240
I wouldn't. No.
It sounds weird to me.
119
00:05:39,280 --> 00:05:42,080
And James, I think, is very happy
to learn and listen.
120
00:05:42,120 --> 00:05:44,160
I'm good at being told what to do.
121
00:05:44,200 --> 00:05:45,960
I'm a married man.
122
00:05:46,000 --> 00:05:47,920
You have to be good at that.
123
00:05:47,960 --> 00:05:49,920
You've had 15 minutes, teams!
124
00:05:49,960 --> 00:05:51,800
Peel and devein the prawns...
125
00:05:51,840 --> 00:05:55,760
With their rice under way, the blue
team are now tackling the prawns
126
00:05:55,800 --> 00:05:58,880
that will be rolled up
inside the sushi.
127
00:05:58,920 --> 00:06:00,720
So, heads off... Yeah.
128
00:06:00,760 --> 00:06:03,240
And leave the tail.
129
00:06:03,280 --> 00:06:06,440
When you cook a prawn,
it automatically curls.
130
00:06:06,480 --> 00:06:09,600
They've got to make sure that prawn
is completely straight
131
00:06:09,640 --> 00:06:12,080
when they cook it in
the tempura batter,
132
00:06:12,120 --> 00:06:14,600
otherwise the whole thing
won't be able to be rolled up.
133
00:06:14,640 --> 00:06:16,840
Cut slits into the underside,
134
00:06:16,880 --> 00:06:19,680
turn over and press down
until straight.
135
00:06:19,720 --> 00:06:22,200
I think Marcus understands
exactly what he's doing.
136
00:06:22,240 --> 00:06:25,120
Five slits, a third of the way
into the prawn.
137
00:06:25,160 --> 00:06:26,400
Right.
138
00:06:26,440 --> 00:06:27,600
Oh, gosh.
139
00:06:27,640 --> 00:06:29,000
Show me again what you're doing.
140
00:06:29,040 --> 00:06:32,240
So, I'm cutting... Oh, you're making
slits going along it?
141
00:06:32,280 --> 00:06:33,960
Ah, OK.
142
00:06:34,000 --> 00:06:37,040
And Mica right now is stumbling
around in the dark.
143
00:06:37,080 --> 00:06:39,640
I'm doing them little slits,
like you said.
144
00:06:39,680 --> 00:06:41,840
Yeah. Taking these feet off.
145
00:06:43,280 --> 00:06:44,840
All the shells off.
146
00:06:44,880 --> 00:06:46,360
I normally keep the shell on.
147
00:06:46,400 --> 00:06:48,080
But this is a first for me.
148
00:06:48,120 --> 00:06:50,320
Got to move ASAP with this.
149
00:06:51,880 --> 00:06:53,800
With the pancake batter made...
150
00:06:53,840 --> 00:06:55,360
That thin enough?
151
00:06:55,400 --> 00:06:56,960
Why are you asking?
152
00:06:57,000 --> 00:06:59,080
Is it cos you think it might not be?
153
00:06:59,120 --> 00:07:03,400
..Dani and James are now working
on the pork and prawn fillings.
154
00:07:03,440 --> 00:07:06,560
Have you ever poached a pork belly
before?
155
00:07:07,800 --> 00:07:09,360
No. Is it the same as boiling?
156
00:07:09,400 --> 00:07:11,040
Is it like an egg?
157
00:07:11,080 --> 00:07:14,000
The cooking of the pork belly,
I think, is the tricky one here.
158
00:07:14,040 --> 00:07:16,440
First of all, they've got to boil
it, cut it into little bits.
159
00:07:16,480 --> 00:07:20,240
Then let that dry, and then fry it
so it goes nice and crispy.
160
00:07:20,280 --> 00:07:22,880
And I think when we're poaching
that... Right.
161
00:07:22,920 --> 00:07:24,880
..peel the prawns. Yes.
162
00:07:24,920 --> 00:07:26,280
Remember to take the poo out.
163
00:07:26,320 --> 00:07:27,320
Yeah.
164
00:07:27,360 --> 00:07:28,680
JAMES LAUGHS
165
00:07:28,720 --> 00:07:30,560
Cos that is minging.
166
00:07:30,600 --> 00:07:34,040
These are quite fiddly, to be fair,
getting the poo pipe out.
167
00:07:34,080 --> 00:07:37,000
Is that what it's called? That's the
medical term, I think, poo pipe.
168
00:07:37,040 --> 00:07:39,600
You are halfway. 30 minutes left.
169
00:07:39,640 --> 00:07:41,480
Marcus, help me!
170
00:07:41,520 --> 00:07:43,360
We've got loads to do.
171
00:07:43,400 --> 00:07:46,600
Back on the blue team,
Marcus and Mica are making a start
172
00:07:46,640 --> 00:07:50,160
on their tempura batter to coat
the prawns.
173
00:07:50,200 --> 00:07:52,720
All the dry ingredients,
just give them a little mix.
174
00:07:52,760 --> 00:07:54,080
Yeah.
175
00:07:54,120 --> 00:07:56,280
And then we're going to add
sparkling water.
176
00:07:56,320 --> 00:07:58,160
I thought that was for us to drink.
No.
177
00:07:58,200 --> 00:08:01,280
This is so exciting. Look at this.
178
00:08:01,320 --> 00:08:04,000
The bubbles in the sparkling water
are supposed to keep it
179
00:08:04,040 --> 00:08:05,760
really light. OK.
180
00:08:05,800 --> 00:08:08,440
Mix it delicately. OK.
181
00:08:08,480 --> 00:08:10,800
How slow have you got to be moving
with this?
182
00:08:10,840 --> 00:08:12,840
Cos this ain't looking like batter
over here.
183
00:08:12,880 --> 00:08:14,560
There's a little whisk.
184
00:08:14,600 --> 00:08:16,440
Is that what you want me to use?
185
00:08:16,480 --> 00:08:17,680
Yeah.
186
00:08:17,720 --> 00:08:19,040
Just hold it up so I can see.
187
00:08:19,080 --> 00:08:20,360
Mine's like that.
188
00:08:20,400 --> 00:08:22,120
OK. Mine's...lumpy.
189
00:08:22,160 --> 00:08:23,280
Keep using the whisk.
190
00:08:24,360 --> 00:08:26,280
Sir, yes, sir.
191
00:08:29,920 --> 00:08:31,480
Where are you up to, James?
192
00:08:31,520 --> 00:08:33,640
I've just pulled me pork out.
193
00:08:33,680 --> 00:08:35,240
Lovely...
194
00:08:35,280 --> 00:08:38,160
THEY LAUGH
I like that.
195
00:08:38,200 --> 00:08:41,320
I'd say just put your prawns
in the poachy pan.
196
00:08:41,360 --> 00:08:42,920
Oh, really?
197
00:08:42,960 --> 00:08:45,200
There is an order to this pancake.
198
00:08:45,240 --> 00:08:47,280
You've got to poach the pork
and the prawns,
199
00:08:47,320 --> 00:08:50,120
then fry the pork and the prawns
together in the pan.
200
00:08:50,160 --> 00:08:52,320
And then in goes that batter.
201
00:08:52,360 --> 00:08:55,600
And then across the top goes
the bean shoots and the carrot.
202
00:08:55,640 --> 00:08:58,160
So, we're boiling the prawns
in the broth?
203
00:08:58,200 --> 00:08:59,560
Yeah, that's what I've done.
204
00:08:59,600 --> 00:09:01,360
Cos you've got to fry with them
with the pork,
205
00:09:01,400 --> 00:09:03,080
so I'm sure this is correct.
206
00:09:03,120 --> 00:09:05,520
Dani is trusting the plan
in front of her.
207
00:09:06,880 --> 00:09:09,360
James, he's second-guessing
everything.
208
00:09:09,400 --> 00:09:11,680
You definitely do not need
to boil the prawns in it.
209
00:09:11,720 --> 00:09:14,040
No, it says peel the prawns
and cook in the same pan.
210
00:09:14,080 --> 00:09:15,600
Is this a pot or a pan?
211
00:09:15,640 --> 00:09:16,920
What is it, a pot?
212
00:09:18,240 --> 00:09:19,960
What would YOU call it?
213
00:09:20,000 --> 00:09:22,040
James is going very, very slowly.
214
00:09:22,080 --> 00:09:24,280
He needs to trust in his leader.
215
00:09:24,320 --> 00:09:27,160
If this carries on like this,
Dani is going to have a pancake,
216
00:09:27,200 --> 00:09:29,600
and James is still going to be
prepping a prawn.
217
00:09:31,320 --> 00:09:32,640
You have 20 minutes.
218
00:09:33,800 --> 00:09:35,160
What do you want me to do?
219
00:09:35,200 --> 00:09:37,600
OK, keep hold of the tip
of the tail.
220
00:09:37,640 --> 00:09:39,600
Going to lower it in, right?
221
00:09:39,640 --> 00:09:42,000
And once it's started to fry,
then let go of the tail.
222
00:09:42,040 --> 00:09:43,600
Ooh. It's slipping.
223
00:09:43,640 --> 00:09:45,400
All right, here we go.
224
00:09:48,280 --> 00:09:50,160
Mine looks like that. Fish it out.
225
00:09:50,200 --> 00:09:51,600
How does yours look?
226
00:09:51,640 --> 00:09:53,640
Looks good. Yeah, mine too.
227
00:09:53,680 --> 00:09:54,800
Yeah.
228
00:09:54,840 --> 00:09:56,040
This is fun.
229
00:09:56,080 --> 00:09:57,880
These guys need to get a move on.
230
00:09:57,920 --> 00:10:00,120
They can't run out of time.
231
00:10:00,160 --> 00:10:03,840
The assembly and the presentation is
as important as the preparation.
232
00:10:03,880 --> 00:10:06,440
Yeah, I can't wait to go home
and make some of these.
233
00:10:06,480 --> 00:10:08,280
I'm going home to show off.
234
00:10:08,320 --> 00:10:10,480
DANI SIGHS
235
00:10:10,520 --> 00:10:12,280
Just chopping up me pork.
236
00:10:12,320 --> 00:10:15,480
Dani is motoring ahead
because she's got the instructions.
237
00:10:18,240 --> 00:10:20,640
James, you need to hurry up.
Yeah, I do.
238
00:10:20,680 --> 00:10:23,880
I'm a little bit behind,
but I think that's absolutely fine
239
00:10:23,920 --> 00:10:26,480
cos I'm following her.
I'm literally following her.
240
00:10:28,360 --> 00:10:30,280
How are we looking on your sauce?
241
00:10:30,320 --> 00:10:32,560
This dipping sauce, I've started.
242
00:10:32,600 --> 00:10:34,560
Yeah? But only just.
243
00:10:37,000 --> 00:10:40,480
Half a chilli, three garlic cloves
I've used. Right.
244
00:10:40,520 --> 00:10:42,800
Urgh, it doesn't smell that great.
245
00:10:42,840 --> 00:10:45,840
I don't know if I like the smell
of that. Urgh!
246
00:10:47,440 --> 00:10:49,360
I hope my instructions
are all right.
247
00:10:49,400 --> 00:10:50,680
You've been brilliant, Dan.
248
00:10:50,720 --> 00:10:52,120
Can you start frying, James?
249
00:10:52,160 --> 00:10:54,120
PAN SIZZLES
Oh, Christ! Stand back.
250
00:10:54,160 --> 00:10:56,880
Do it until golden.
Crisp? Like crispy.
251
00:10:56,920 --> 00:10:58,640
No-one wants a fatty bit of pork.
252
00:10:58,680 --> 00:11:01,320
Just ten minutes left, guys.
Ten minutes left.
253
00:11:01,360 --> 00:11:03,880
I'm really struggling here!
So much to do.
254
00:11:03,920 --> 00:11:07,080
There's no sushi rolled yet,
there's no pancakes on yet.
255
00:11:07,120 --> 00:11:08,720
Come on!
256
00:11:08,760 --> 00:11:12,640
Next thing we need to do is mix
this stuff into the rice. Mm-hm.
257
00:11:12,680 --> 00:11:14,560
Bit of rice vinegar.
258
00:11:14,600 --> 00:11:16,360
Is my rice meant to be sticky?
259
00:11:16,400 --> 00:11:18,480
I'm used to my rice
falling off the spoon.
260
00:11:18,520 --> 00:11:20,720
Yeah, this should be really sticky.
Oh, is it?
261
00:11:20,760 --> 00:11:24,240
Because we're trying to make like
a hot dog almost, you know?
262
00:11:24,280 --> 00:11:26,600
Sushi is on its way,
263
00:11:26,640 --> 00:11:29,480
but they've also got to make
a dressing yet.
264
00:11:29,520 --> 00:11:31,720
I put one capful of mirin.
265
00:11:31,760 --> 00:11:34,480
Mirin, what's mirin?
Put all the wasabi in.
266
00:11:34,520 --> 00:11:36,560
You want to be able to taste
the wasabi,
267
00:11:36,600 --> 00:11:38,800
but, John, you and I do not want
our ears blown off.
268
00:11:39,800 --> 00:11:41,000
Whoa!
269
00:11:41,040 --> 00:11:42,480
SHE LAUGHS
270
00:11:42,520 --> 00:11:44,400
Yours is very different from mine.
271
00:11:44,440 --> 00:11:45,640
I haven't tasted it.
272
00:11:45,680 --> 00:11:47,880
I'm scared to taste it,
but really I should, innit?
273
00:11:49,080 --> 00:11:51,800
That ain't nice. So, Mica. Mm?
274
00:11:51,840 --> 00:11:54,640
Mica? Yeah?
We've got to start rolling.
275
00:11:54,680 --> 00:11:56,280
Definitely running out of time.
276
00:11:58,040 --> 00:12:00,640
James, I'm adding
my pancake batter now.
277
00:12:00,680 --> 00:12:02,160
Let's just hope for the best.
278
00:12:02,200 --> 00:12:03,320
Oh, God!
279
00:12:03,360 --> 00:12:06,160
Have you gone for it, Dan?
I did it. Right, I'm following.
280
00:12:06,200 --> 00:12:08,520
It could be a bit too thick. OK.
281
00:12:08,560 --> 00:12:10,320
As long as it cooks in time.
282
00:12:10,360 --> 00:12:14,440
Dani and James both have a pancake
batter that is far too thick,
283
00:12:14,480 --> 00:12:16,680
but they've also poured too much
into the pan.
284
00:12:16,720 --> 00:12:18,480
I don't think it looks
like a pancake.
285
00:12:18,520 --> 00:12:20,960
I think it looks like an omelette.
I think we're likely to get
286
00:12:21,000 --> 00:12:23,000
a cross between an omelette
and a sponge cake.
287
00:12:23,040 --> 00:12:25,600
I've just covered it with a lid.
Let it cook through.
288
00:12:25,640 --> 00:12:27,840
I don't really know about this,
I've got to be honest.
289
00:12:27,880 --> 00:12:29,960
Guys, you've got just six minutes.
No!
290
00:12:30,000 --> 00:12:32,000
You're going to have to really move.
291
00:12:33,600 --> 00:12:35,320
OK. Mica,
292
00:12:35,360 --> 00:12:37,680
get a sheet of seaweed
and stick it on the mat.
293
00:12:37,720 --> 00:12:39,200
How thick are you doing this rice?
294
00:12:39,240 --> 00:12:41,400
That much. OK. Across the top.
295
00:12:41,440 --> 00:12:43,600
This is amazing to me.
296
00:12:43,640 --> 00:12:47,040
The biggest challenge for Marcus
and Mica is going to be actually
297
00:12:47,080 --> 00:12:48,480
making the roll.
298
00:12:48,520 --> 00:12:51,680
This green caviar just wants
to be like a thin layer.
299
00:12:52,760 --> 00:12:54,760
Not enough rice,
you won't have a proper roll.
300
00:12:54,800 --> 00:12:57,640
Turn this over, so
that the nori side is face-up.
301
00:12:58,640 --> 00:13:01,000
Come on, Meesh. Flip the thing,
girl.
302
00:13:01,040 --> 00:13:02,920
This ain't amateur work.
303
00:13:02,960 --> 00:13:04,640
I'm going from the prawn end.
304
00:13:04,680 --> 00:13:06,360
We ain't got long, Marcus.
305
00:13:06,400 --> 00:13:09,080
DANI:James, how's your pancake
looking? Cos I made mine
306
00:13:09,120 --> 00:13:11,800
way too thick.
I think mine probably is as well.
307
00:13:11,840 --> 00:13:15,120
I think I'm going to add the bean
sprouts. To cook in it? Yeah.
308
00:13:15,160 --> 00:13:17,080
And then you fold it at the end.
309
00:13:19,400 --> 00:13:21,200
HE LAUGHS
310
00:13:21,240 --> 00:13:23,920
Did you flip it? Did I flip it?!
I folded it.
311
00:13:23,960 --> 00:13:25,280
I can't fold it!
312
00:13:25,320 --> 00:13:28,520
That is so bad.
I would not pay a fiver for that.
313
00:13:28,560 --> 00:13:31,320
Whatever you're doing, both teams,
you've got two minutes.
314
00:13:31,360 --> 00:13:33,240
MARCUS:Going to cut it into
six pieces.
315
00:13:33,280 --> 00:13:35,240
Quick, quick, quick. Go.
316
00:13:35,280 --> 00:13:37,360
That can't be right.
317
00:13:37,400 --> 00:13:41,000
The size of it!
It looks terrible, don't it?
318
00:13:41,040 --> 00:13:43,280
Your time is up.
319
00:13:47,360 --> 00:13:50,720
Uh-uh. I'm giving myself my P45.
320
00:13:50,760 --> 00:13:53,840
Everything else looks great.
It's just the pancake batter.
321
00:13:55,320 --> 00:13:58,520
Red team,
please bring us your pancakes.
322
00:13:59,840 --> 00:14:01,920
THEY LAUGH
323
00:14:01,960 --> 00:14:03,760
The state of 'em!
324
00:14:05,200 --> 00:14:06,200
Wow.
325
00:14:07,280 --> 00:14:09,960
They are incredibly similar.
326
00:14:10,000 --> 00:14:12,120
Come on, John, you feeling brave?
327
00:14:12,160 --> 00:14:13,840
I'll start with yours, Dani.
328
00:14:16,200 --> 00:14:17,960
Whoa!
329
00:14:18,000 --> 00:14:20,000
It's not cooked in here.
330
00:14:20,040 --> 00:14:21,760
Yeah, it's raw.
331
00:14:21,800 --> 00:14:24,720
Try and get a crispy bit without
getting a load of raw batter.
332
00:14:24,760 --> 00:14:25,920
No!
333
00:14:30,840 --> 00:14:34,000
Your pork is crispy.
It's not overcooked. It's lovely.
334
00:14:34,040 --> 00:14:36,440
Your prawns are cooked nicely.
They're sweet.
335
00:14:36,480 --> 00:14:37,800
Your dipping sauce,
336
00:14:37,840 --> 00:14:40,640
I like the lime and the palm sugar
and the amount of chilli.
337
00:14:40,680 --> 00:14:43,400
The issue here is your pancake.
338
00:14:43,440 --> 00:14:45,360
Silly, silly.
339
00:14:45,400 --> 00:14:47,200
You've got so much batter in there.
340
00:14:47,240 --> 00:14:50,640
{\an8}You can see the bottom is
lovely and crisp and cooked,
341
00:14:50,680 --> 00:14:52,840
{\an8}and the top is like a raw cake.
342
00:14:52,880 --> 00:14:55,280
OK. Right. James.
343
00:14:55,320 --> 00:14:56,760
Good luck, gents.
344
00:15:01,200 --> 00:15:04,040
The prawns are really juicy,
cos you poached them first.
345
00:15:04,080 --> 00:15:06,480
The pork's going nice and crispy,
which is great.
346
00:15:06,520 --> 00:15:09,800
The dipping sauce is really
ferocious with garlic.
347
00:15:09,840 --> 00:15:11,520
A good amount of chilli.
348
00:15:11,560 --> 00:15:13,120
But it's just too raw.
349
00:15:13,160 --> 00:15:15,000
It's a shame, actually.
350
00:15:15,040 --> 00:15:18,640
The cooking of the prawn, the pork,
even the dressing of the salad here,
351
00:15:18,680 --> 00:15:20,640
they are virtually identical.
352
00:15:20,680 --> 00:15:23,440
But of course, that meant whatever
mistake was going on on one bench
353
00:15:23,480 --> 00:15:26,040
was being copied
on the second bench.
354
00:15:26,080 --> 00:15:27,880
Thanks, guys.
355
00:15:27,920 --> 00:15:29,600
THEY CHUCKLE
356
00:15:33,280 --> 00:15:34,560
I'm chuffed.
357
00:15:34,600 --> 00:15:36,880
Are you chuffed?!
I am. I'm really pleased.
358
00:15:38,000 --> 00:15:41,200
I just feel like it could've gone
so much worse. Mm.
359
00:15:41,240 --> 00:15:44,320
The only thing that got us
was the pancake batter.
360
00:15:44,360 --> 00:15:45,600
Yeah.
361
00:15:48,720 --> 00:15:50,840
Blue team, show us your sushi.
362
00:15:51,960 --> 00:15:53,640
Er...mm.
363
00:15:53,680 --> 00:15:56,240
You know...
Mine looks nothing like yours.
364
00:15:57,840 --> 00:15:58,840
GREGG LAUGHS
365
00:16:00,200 --> 00:16:01,880
They're massive!
366
00:16:01,920 --> 00:16:03,640
They're huge!
367
00:16:03,680 --> 00:16:06,520
And why have we got one in a
straight line and one in a circle?
368
00:16:07,760 --> 00:16:11,160
I was busy panicking.
Sorry, mate. That's all right.
369
00:16:11,200 --> 00:16:13,560
Let's have a quick look at Mica's,
shall we?
370
00:16:18,400 --> 00:16:20,360
I'm actually really enjoying this.
371
00:16:20,400 --> 00:16:21,760
SHE CHUCKLES
372
00:16:21,800 --> 00:16:24,080
Your prawn is cooked
all the way through.
373
00:16:24,120 --> 00:16:26,760
Your rice is nice and sticky.
374
00:16:26,800 --> 00:16:29,920
It's not dainty,
but it's tastes good
375
00:16:29,960 --> 00:16:31,960
and it's the right textures. Mm-hm.
376
00:16:32,000 --> 00:16:33,760
OK, thank you.
377
00:16:33,800 --> 00:16:36,760
The batter's really thin,
really nicely made.
378
00:16:36,800 --> 00:16:38,520
I like your sauce.
379
00:16:38,560 --> 00:16:42,240
A bit of sweet mirin in there
and ferocious with wasabi.
380
00:16:42,280 --> 00:16:44,120
I think that's great.
381
00:16:44,160 --> 00:16:47,000
Mica, I think you've done
a really good job.
382
00:16:48,440 --> 00:16:51,240
Right, Marcus, we're going
to move over to you.
383
00:16:55,960 --> 00:16:59,520
Your prawns are lovely and crispy.
Batter lovely and thin.
384
00:16:59,560 --> 00:17:02,160
I'm really impressed.
But your sushi rolls,
385
00:17:02,200 --> 00:17:03,640
they're just a bit big.Yeah.
386
00:17:03,680 --> 00:17:06,160
You didn't have enough time
to roll it properly.
387
00:17:06,200 --> 00:17:09,000
They just need to be a lot tighter.
They're just starting to fall apart.
388
00:17:10,400 --> 00:17:11,960
Your dips are different.
389
00:17:12,000 --> 00:17:14,800
You've both used
the same amount of wasabi.
390
00:17:14,840 --> 00:17:17,120
You've used a load more mirin
than Mica's.
391
00:17:17,160 --> 00:17:20,760
Yours is much sharper
and slightly sweeter. Mm-hm.
392
00:17:20,800 --> 00:17:24,480
We wanted two identical plates,
and they're not identical.No.
393
00:17:24,520 --> 00:17:27,640
But actually,
I think the flavours are great.
394
00:17:27,680 --> 00:17:29,360
BOTH:Thank you.
Thank you.
395
00:17:32,600 --> 00:17:34,920
Pretty good. I'm happy. Yeah.
396
00:17:34,960 --> 00:17:36,680
I made sushi.
397
00:17:36,720 --> 00:17:39,560
Like, I'm from the ends.
We don't make sushi in the ends.
398
00:17:39,600 --> 00:17:41,520
People are going to stop talking
to you now.
399
00:17:41,560 --> 00:17:44,680
Yeah, they're going to think I've
gone up in the world. Yeah, yeah.
400
00:17:44,720 --> 00:17:46,000
"Oh, here she comes,
401
00:17:46,040 --> 00:17:47,480
"Sushi Mica." Innit!
402
00:17:49,520 --> 00:17:51,240
That portion's for Godzilla.
403
00:17:56,640 --> 00:18:00,400
Thank you very much indeed,
all four of you. Great teamwork.
404
00:18:00,440 --> 00:18:05,200
But you're going to need those
skills for what comes up next,
405
00:18:05,240 --> 00:18:08,360
because we are going to test you
like you've never
406
00:18:08,400 --> 00:18:09,920
been tested before.
407
00:18:11,400 --> 00:18:13,000
Thanks very much. Off you go.
408
00:18:17,520 --> 00:18:20,000
Need a rest, cos in the next round
you have to wrestle
409
00:18:20,040 --> 00:18:21,680
a live pig.
410
00:18:29,240 --> 00:18:33,160
It's early morning,
and still in their teams,
411
00:18:33,200 --> 00:18:36,280
the four celebrities are
about to enter the world
412
00:18:36,320 --> 00:18:38,720
of the professional chef.
413
00:18:38,760 --> 00:18:40,920
JAMES:This is torture, innit?
414
00:18:40,960 --> 00:18:43,920
Whatever this is, it looks nice, eh?
Yeah, it does.
415
00:18:43,960 --> 00:18:48,040
Marcus and Mica will be taking on
the fierce heat of the kitchen
416
00:18:48,080 --> 00:18:52,360
at BiBi, a modern Indian restaurant
in London's Mayfair,
417
00:18:52,440 --> 00:18:55,000
where dishes are cooked
over an open flame.
418
00:18:57,560 --> 00:19:01,920
Running the pass is chef-patron
Chet Sharma.
419
00:19:01,960 --> 00:19:02,200
Running the pass is chef-patron
Chet Sharma.
420
00:19:02,240 --> 00:19:04,080
We're very much Indian flavours
421
00:19:04,120 --> 00:19:06,160
because of my childhood
and upbringing,
422
00:19:06,200 --> 00:19:08,880
but with the best of British produce
and techniques.
423
00:19:11,000 --> 00:19:12,880
Morning, guys.
BOTH:Hi.
424
00:19:12,920 --> 00:19:14,800
We've got a full dining room today
for lunch.
425
00:19:14,840 --> 00:19:17,200
As you can see,
this is not a normal kitchen.
426
00:19:17,240 --> 00:19:19,520
It's open to all the guests
to see every single
427
00:19:19,560 --> 00:19:20,880
movement, every mistake.
428
00:19:20,920 --> 00:19:23,920
So there's that added little bit
of pressure today. Ah!
429
00:19:23,960 --> 00:19:26,120
There's a lot of prep to do,
a lot to get done,
430
00:19:26,160 --> 00:19:28,440
so let's crack on. OK. All right.
431
00:19:29,560 --> 00:19:32,280
I think it's quite important
that they can multitask.
432
00:19:32,320 --> 00:19:35,720
If 50% of the plates don't have
to go back, that'd be good.
433
00:19:36,960 --> 00:19:40,840
Marcus will be in charge of one
of Chet's signature dishes.
434
00:19:40,880 --> 00:19:45,000
It's based on a very, very old
recipe from Pakistan.
435
00:19:45,040 --> 00:19:47,640
Sharmaji's Lahori chicken.
436
00:19:47,680 --> 00:19:50,560
A very, very dear dish to me,
named after my grandfather.
437
00:19:50,600 --> 00:19:52,760
Basically, marinated chicken.
438
00:19:52,800 --> 00:19:56,240
The chicken is marinated in
garlic, ginger and lemon
439
00:19:56,280 --> 00:20:01,440
and must be grilled over
a 400-degree open flame to order.
440
00:20:01,520 --> 00:20:04,120
So, your biggest challenge is going
to be controlling your fire,
441
00:20:04,160 --> 00:20:07,280
making sure that you colour the
chicken evenly on the outside.
442
00:20:07,320 --> 00:20:10,600
So, Chef, how do you know when
that's done? By the way it bounces.
443
00:20:10,640 --> 00:20:12,560
Uh-huh. Got to use
a bit of intuition.
444
00:20:12,600 --> 00:20:15,440
So I'm just going to move it up
a level and let it rest.
445
00:20:15,480 --> 00:20:18,880
Anyone who's tried to do a barbecue
knows the outside goes black,
446
00:20:18,920 --> 00:20:21,240
middle's raw, and it never
kind of comes together,
447
00:20:21,280 --> 00:20:23,160
so it's nerve-racking.
448
00:20:23,200 --> 00:20:26,040
As well as cooking the chicken
to perfection,
449
00:20:26,080 --> 00:20:28,720
Marcus will have to roll out
a roomali roti bread,
450
00:20:28,760 --> 00:20:31,120
without it tearing.
451
00:20:31,160 --> 00:20:33,760
Roomal means handkerchief
in Hindi. Yeah.
452
00:20:33,800 --> 00:20:35,560
So we're trying to get it
nice and thin.
453
00:20:35,600 --> 00:20:38,280
You should be able to see
your fingers through there.
454
00:20:38,320 --> 00:20:39,400
Yeah.
455
00:20:39,440 --> 00:20:43,920
The roti cooks in just seconds on
an upside-down wok over a burner.
456
00:20:43,960 --> 00:20:44,720
The roti cooks in just seconds on
an upside-down wok over a burner.
457
00:20:44,760 --> 00:20:47,000
Ten seconds on this side.
458
00:20:47,040 --> 00:20:48,880
Is it one of those per portion?
459
00:20:48,920 --> 00:20:51,440
It's one of those per dish.
Yes. Gotcha.
460
00:20:51,480 --> 00:20:55,240
Most of my chefs take about two
months to get it right for service.
461
00:20:55,280 --> 00:20:58,400
OK. Yeah. I have, I think,
about two minutes.
462
00:20:59,560 --> 00:21:04,080
The dish is finished with a cashew
and whey sauce and a masala butter.
463
00:21:04,120 --> 00:21:04,520
The dish is finished with a cashew
and whey sauce and a masala butter.
464
00:21:04,560 --> 00:21:05,920
Wow.
465
00:21:07,120 --> 00:21:08,640
Please may I eat that?
466
00:21:08,680 --> 00:21:10,040
Absolutely.
467
00:21:10,080 --> 00:21:11,760
Oh, that is sensational.
468
00:21:11,800 --> 00:21:14,600
I do pretty well as a comedian,
but these people have not
469
00:21:14,640 --> 00:21:16,200
come here for jokes.
470
00:21:16,240 --> 00:21:18,160
They've come here for delicious food
471
00:21:18,200 --> 00:21:20,600
so I REALLY want to get this right.
472
00:21:20,640 --> 00:21:24,600
While Marcus gets to work
butchering four whole chickens...
473
00:21:24,640 --> 00:21:28,000
I've done this a few times,
but I'm not very good at it.
474
00:21:28,040 --> 00:21:29,400
You're taking the mick!
475
00:21:29,440 --> 00:21:31,480
Have you ever dealt with a fish
this big before?
476
00:21:31,520 --> 00:21:33,040
No, I haven't.
477
00:21:33,080 --> 00:21:36,920
..Mica is facing prepping
a whole halibut for her fish main.
478
00:21:38,080 --> 00:21:41,640
Like Marcus, she will also have
to master the barbecue.
479
00:21:41,680 --> 00:21:44,120
So hot that we're going
to burn the skin,
480
00:21:44,160 --> 00:21:46,440
so we use this fan to keep
the coals going.
481
00:21:46,480 --> 00:21:48,920
The halibut is served with
pumpkin puree,
482
00:21:48,960 --> 00:21:50,920
grilled marinated courgettes,
483
00:21:50,960 --> 00:21:53,000
and a pickled green chilli sauce.
484
00:21:53,040 --> 00:21:55,160
We're going to grill some courgette
as well.
485
00:21:55,200 --> 00:21:56,920
We're looking for quite
intense colour.
486
00:21:56,960 --> 00:21:58,640
We're trying to get it
nice and charred.
487
00:21:58,680 --> 00:22:01,200
We're going to take our fish
and we're just going to rest it
488
00:22:01,240 --> 00:22:03,120
in salted butter. Mm-hm.
489
00:22:03,160 --> 00:22:05,680
We don't want to leave it
in the butter for too long
490
00:22:05,720 --> 00:22:07,400
cos it will carry on cooking.
491
00:22:07,440 --> 00:22:10,160
The difficulty was getting
the cooking of the fish just right
492
00:22:10,200 --> 00:22:12,480
and then actually presenting it
nicely.
493
00:22:12,520 --> 00:22:15,160
Take the skin off.
It should come off quite easily
494
00:22:15,200 --> 00:22:17,080
if it's cooked properly. Mm-hm.
495
00:22:17,120 --> 00:22:19,480
Got to be super careful,
because what we don't want to do
496
00:22:19,520 --> 00:22:21,000
is tear the fish.
497
00:22:21,040 --> 00:22:22,880
Oh, nice work, Chef.
498
00:22:22,920 --> 00:22:25,280
So here we have pumpkin puree.
499
00:22:25,320 --> 00:22:27,560
Mica's biggest plating challenge
500
00:22:27,600 --> 00:22:30,920
will be a perfect
pumpkin puree quenelle.
501
00:22:30,960 --> 00:22:32,080
Come on.
502
00:22:33,360 --> 00:22:35,280
Quite a complex dish to pick up.
503
00:22:35,320 --> 00:22:38,040
It's pretty hard for professionals
to get right.
504
00:22:38,080 --> 00:22:42,080
The green chilli sauce
is served table-side.
505
00:22:42,120 --> 00:22:45,120
At least that's one thing
taken off your plate. OK.
506
00:22:45,160 --> 00:22:46,640
That looks wicked.
507
00:22:48,120 --> 00:22:50,200
That's nice! Thumbs up?
508
00:22:50,240 --> 00:22:53,520
This is double thumbs up.
Can I finish this?
509
00:22:53,560 --> 00:22:56,160
Perfect. I'm ready to make that.
510
00:22:56,200 --> 00:22:57,440
Who's hungry?
511
00:23:00,640 --> 00:23:02,400
Slimy!
512
00:23:02,440 --> 00:23:04,960
Don't be scared of it.
It's not going to come back to life.
513
00:23:05,000 --> 00:23:06,520
You sure about that?
514
00:23:06,560 --> 00:23:08,200
It's not the cheapest fish
in the world,
515
00:23:08,240 --> 00:23:10,560
so make sure we're not wasting
any of that.
516
00:23:10,600 --> 00:23:12,880
Like that, Chef? Are you impressed?
517
00:23:12,920 --> 00:23:14,840
Wa-ay...!
518
00:23:14,880 --> 00:23:17,240
Yes.
I've only got two more to do now.
519
00:23:17,280 --> 00:23:19,120
We want another fish as well.
520
00:23:19,160 --> 00:23:21,280
Oh, yes. It's a lot of guests.
Chef, man!
521
00:23:24,560 --> 00:23:26,840
In Central London's Westminster,
522
00:23:26,880 --> 00:23:30,880
Dani and James are arriving
at The Pem, an award-winning
523
00:23:30,920 --> 00:23:34,200
restaurant at the five-star
luxury Conrad Hotel.
524
00:23:35,320 --> 00:23:37,960
This is nice, isn't it?
Yeah. Very classy.
525
00:23:38,000 --> 00:23:41,960
They will be working
with executive chef Sally Abe.
526
00:23:42,000 --> 00:23:44,200
So, the cuisine we do here
is British.
527
00:23:44,240 --> 00:23:48,240
We focus on nostalgia
and old British dishes that we bring
528
00:23:48,280 --> 00:23:50,400
into the 21st century and
give them a little bit
529
00:23:50,440 --> 00:23:52,120
of refinement and elegance.
530
00:23:52,160 --> 00:23:54,240
I'm going to be doing a lot
of washing up, I think.
531
00:23:54,280 --> 00:23:56,720
I'm really excited to have
these celebrities come and cook
532
00:23:56,760 --> 00:23:58,560
in my kitchen.
533
00:23:58,600 --> 00:24:01,640
But celebrities or not,
it's my reputation on the line.
534
00:24:01,680 --> 00:24:03,240
It all has to be perfect.
535
00:24:05,440 --> 00:24:07,280
So here we are. Yeah.
536
00:24:07,320 --> 00:24:10,600
James will be responsible
for a complex fish main
537
00:24:10,640 --> 00:24:12,960
that has nine different elements.
538
00:24:13,000 --> 00:24:15,240
Have you ever cooked with monkfish
before? No.
539
00:24:15,280 --> 00:24:17,160
Fish fingers. Oh, fish fingers,
OK, yeah.
540
00:24:17,200 --> 00:24:19,120
I've cooked a lot of fish fingers
in my time.
541
00:24:19,160 --> 00:24:21,920
So we start it off like this
for about 20 seconds
542
00:24:21,960 --> 00:24:24,240
to get that lovely
golden colour on there.
543
00:24:24,280 --> 00:24:27,760
That's to sear it, to lock
everything in? Exactly, yeah.
544
00:24:27,800 --> 00:24:30,880
So we're going to roast
a piece of monkfish on the bone,
545
00:24:30,920 --> 00:24:33,720
so almost in the same way
that you cook a piece of meat.
546
00:24:33,760 --> 00:24:36,840
So we baste the fish so you get
all this lovely butter flavour
547
00:24:36,880 --> 00:24:38,280
all the way around.
548
00:24:38,320 --> 00:24:42,320
Once seared, the monkfish goes
into the oven to roast -
549
00:24:42,360 --> 00:24:45,720
and James will have just
four minutes to bring together
550
00:24:45,760 --> 00:24:49,920
eight garnishes,
starting with a pumpkin terrine.
551
00:24:49,960 --> 00:24:53,240
Keep this up and get this
gratinated under the salamander.
552
00:24:55,080 --> 00:24:57,320
Why is this called a salamander,
out of interest?
553
00:24:57,360 --> 00:25:00,200
It's just what it's called.
Nothing to do with lizards?
554
00:25:00,240 --> 00:25:02,080
Not lizards, no.
555
00:25:02,120 --> 00:25:05,160
This is only going to take sort of
45 seconds to a minute.
556
00:25:05,200 --> 00:25:08,560
Right. So, easy to burn.
Yeah, exactly. Right.
557
00:25:08,600 --> 00:25:10,960
OK. So you can see that's
nice and golden brown.
558
00:25:11,000 --> 00:25:12,880
So that is ready to go.
559
00:25:12,920 --> 00:25:17,840
The pumpkin terrine is then dressed
with pickled pumpkin, parsley leaves
560
00:25:17,880 --> 00:25:19,880
and deep-fried sage.
561
00:25:19,920 --> 00:25:22,280
You do need a delicate touch
for the plating of this,
562
00:25:22,320 --> 00:25:25,280
so they need to have steady hands
and careful fingers.
563
00:25:25,320 --> 00:25:28,000
Onto the right-hand side
of the plate. Yeah.
564
00:25:28,040 --> 00:25:30,840
I'm not very neat or tidy.
And quite clumsy.
565
00:25:32,600 --> 00:25:34,960
And then we've got a couple
of sauces to finish it off.
566
00:25:35,000 --> 00:25:36,880
Pumpkin seed, raw pumpkin
567
00:25:36,920 --> 00:25:39,080
and pumpkin seed oil vinaigrette.
568
00:25:39,120 --> 00:25:41,040
And then this is a sage pesto.
569
00:25:42,920 --> 00:25:44,720
And that's it. Simple.
570
00:25:44,760 --> 00:25:46,440
LAUGHING:Simple!
571
00:25:46,480 --> 00:25:48,000
All right.
572
00:25:48,040 --> 00:25:49,680
There's a lot of elements.
573
00:25:49,720 --> 00:25:52,400
I'm more of a whack-it-on-the-plate
kind of guy.
574
00:25:52,440 --> 00:25:54,120
Well, the pressure's on.
575
00:25:54,160 --> 00:25:55,920
This is going to be a disaster.
576
00:25:55,960 --> 00:25:59,960
While James makes a start
on prepping the monkfish tail...
577
00:26:00,000 --> 00:26:02,200
There's a membrane on the
back of these fish.
578
00:26:02,240 --> 00:26:04,120
It's a very thin bit of skin.
579
00:26:04,160 --> 00:26:06,280
It's almost impossible to get off.
580
00:26:06,320 --> 00:26:08,080
I've got about a dozen or so.
581
00:26:08,120 --> 00:26:10,200
I'm going to be here for hours.
582
00:26:11,880 --> 00:26:16,080
..Dani is busy butchering sirloin
steak for her dish,
583
00:26:16,120 --> 00:26:18,440
which is a take on a classic stew -
584
00:26:18,480 --> 00:26:20,280
beef bourguignon.
585
00:26:20,320 --> 00:26:23,000
You're looking at £80 to £100
for that piece of beef.
586
00:26:23,040 --> 00:26:25,640
So they need to be really, really
careful when prepping that
587
00:26:25,680 --> 00:26:27,600
and make sure they do it
with real precision.
588
00:26:27,640 --> 00:26:30,200
So I've just got to cut the fat off
the meat, and they use it
589
00:26:30,240 --> 00:26:31,600
as like a stock.
590
00:26:31,640 --> 00:26:33,480
You have to really like scrape it.
591
00:26:33,520 --> 00:26:35,320
There's such an art to it.
592
00:26:36,640 --> 00:26:38,560
That's a bit more intense, innit?
593
00:26:38,600 --> 00:26:42,400
I feel like I'm cutting up a body.
Well, you are. Yeah.
594
00:26:42,440 --> 00:26:44,640
And I've still got one more to go.
595
00:26:46,960 --> 00:26:49,880
We're going to brown it
on all sides. 20 to 30 seconds,
596
00:26:49,920 --> 00:26:52,720
just to get that nice caramelisation
on there.
597
00:26:52,760 --> 00:26:56,240
I feel like, with me, with beef,
I always like overcook it.
598
00:26:56,280 --> 00:26:58,880
If this beef doesn't get cooked
right, it will not be going out
599
00:26:58,920 --> 00:27:02,200
to the guests. If I have to stop
service, I have to stop service.
600
00:27:02,240 --> 00:27:05,560
So we're looking for that
really perfect medium-rare.
601
00:27:05,600 --> 00:27:08,000
Then we'll finish it in the oven.
602
00:27:08,040 --> 00:27:11,360
That's going to be accompanied
by some braised short rib.
603
00:27:11,400 --> 00:27:14,000
So you've got your beef, root
vegetables and some lovely
604
00:27:14,040 --> 00:27:16,920
bacon in there. So that needs to be
boiling hot, cos this is going
605
00:27:16,960 --> 00:27:18,880
to be what is saucing the dish. Yes.
606
00:27:20,240 --> 00:27:21,480
Lovely.
607
00:27:23,040 --> 00:27:26,200
The beef is served with creamy kale,
608
00:27:26,240 --> 00:27:28,000
roasted celeriac...
609
00:27:28,040 --> 00:27:29,440
Nice.
610
00:27:29,480 --> 00:27:32,000
..and honey and ale roasted onions.
611
00:27:32,040 --> 00:27:33,760
Carve that straight down the middle.
612
00:27:33,800 --> 00:27:35,640
Oh, wow! Like that.
613
00:27:35,680 --> 00:27:37,840
You chopped that
just so confidently.
614
00:27:37,880 --> 00:27:39,520
I stab the life out of it.
615
00:27:39,560 --> 00:27:41,920
So there you have it,
our beef bourguignon.
616
00:27:43,480 --> 00:27:46,280
Wow. That is a beautiful meal.
617
00:27:49,400 --> 00:27:51,920
Feel a bit like John and Gregg
doing this!
618
00:27:53,680 --> 00:27:57,200
They're a lot of money -
I can't be messing it up.
619
00:27:57,240 --> 00:27:59,320
I'm just hoping that I can do it,
620
00:27:59,360 --> 00:28:01,840
plate it, and the customers love it.
621
00:28:04,400 --> 00:28:09,080
It's midday, and service in both
restaurants is about to begin.
622
00:28:10,840 --> 00:28:13,600
There's actual people out there,
Marcus. Yeah.
623
00:28:13,640 --> 00:28:15,560
Right, guys. So the dining room's
filling up.
624
00:28:15,600 --> 00:28:19,080
We're going to get hit pretty hard.
Lunches tend to be hard and fast.
625
00:28:19,120 --> 00:28:21,000
Ready? Yeah. Yes, Chef. Ready.
626
00:28:21,040 --> 00:28:22,720
Let's go.
627
00:28:22,760 --> 00:28:25,960
I think you can probably see
on my face I'm a tiny bit worried.
628
00:28:26,000 --> 00:28:28,160
I'm just hoping everybody's nice
out there.
629
00:28:28,200 --> 00:28:30,080
Do you know what I mean?
630
00:28:30,120 --> 00:28:32,480
OK. New check on.
Three skewers of chicken.
631
00:28:32,520 --> 00:28:35,360
Mica, you've got six pieces of fish.
Yes, Chef. Yes, Chef.
632
00:28:37,400 --> 00:28:39,520
Let's get this thing...
633
00:28:39,560 --> 00:28:41,960
Make sure that your courgette
garnish is going to be ready
634
00:28:42,000 --> 00:28:43,800
at the same time. Oh, gosh, yeah.
635
00:28:47,240 --> 00:28:49,360
I'm worried
about that chicken breast, Chef.
636
00:28:49,400 --> 00:28:51,280
It looks like it's going
to fall off.
637
00:28:52,400 --> 00:28:54,080
Goddamn, that's hot.
638
00:28:54,120 --> 00:28:56,920
Right, guys. New check on. You've
got a few more skewers of chicken.
639
00:28:56,960 --> 00:28:59,800
Mica, four more pieces of fish,
please. Yes, Chef. Yes, Chef.
640
00:28:59,840 --> 00:29:02,200
Can I hear that a little bit
louder, please? Yes, Chef!
641
00:29:02,240 --> 00:29:04,080
I need to get more fish on.
642
00:29:04,120 --> 00:29:06,960
So many people want to eat
at the same time.
643
00:29:07,000 --> 00:29:11,160
It's just minutes into service,
and Mica is already having to juggle
644
00:29:11,200 --> 00:29:13,040
ten halibut orders.
645
00:29:13,080 --> 00:29:14,280
Don't know what I'm doing.
646
00:29:16,560 --> 00:29:18,600
Mica, your fish is catching fire.
647
00:29:18,640 --> 00:29:20,600
Oh, God.
648
00:29:20,640 --> 00:29:23,000
Why are you misbehaving?
649
00:29:23,040 --> 00:29:25,840
That's going to tarnish your fish.
Is it?
650
00:29:25,880 --> 00:29:27,440
Do you want a hand, Meesh?
651
00:29:27,480 --> 00:29:29,600
I know I said we want them charred,
but that's probably
652
00:29:29,640 --> 00:29:31,720
going to be a step too far. Oh, God.
653
00:29:31,760 --> 00:29:34,560
Right, let's get some fresh fish on.
My fish is on fire!
654
00:29:34,600 --> 00:29:36,160
This is a nightmare!
655
00:29:37,480 --> 00:29:39,920
Marcus also has several checks on.
656
00:29:41,400 --> 00:29:42,720
I've got to make bread now.
657
00:29:43,960 --> 00:29:47,120
I'm just moving it about. I'm not
actually managing to stretch it.
658
00:29:47,160 --> 00:29:48,360
Oh, no!
659
00:29:48,400 --> 00:29:50,120
Sh...!
660
00:29:50,160 --> 00:29:52,720
That's bad.
There's a big hole in it.
661
00:29:52,760 --> 00:29:56,680
While trying to perfect the delicate
roti, Marcus has taken his eye
662
00:29:56,720 --> 00:29:59,040
off his first chicken skewer orders.
663
00:30:01,200 --> 00:30:03,280
Have they gone over yet?
What do you think?
664
00:30:03,320 --> 00:30:06,680
Well, I think they're standard level
of British barbecue charred.
665
00:30:06,720 --> 00:30:09,640
Yeah, not so much for a Mayfair
restaurant, I don't think. No.
666
00:30:09,680 --> 00:30:11,600
Let's get some fresh ones on. Yes.
667
00:30:12,680 --> 00:30:14,680
I wrecked some pieces of chicken.
668
00:30:14,720 --> 00:30:16,080
Yeah, it's not good.
669
00:30:16,120 --> 00:30:19,040
I think the pace of service hit them
a bit hard, trying to get that much
670
00:30:19,080 --> 00:30:20,360
cooked in one go.
671
00:30:20,400 --> 00:30:23,280
Obviously, I hate wasting any food,
but at the same time, guests
672
00:30:23,320 --> 00:30:26,360
coming into this restaurant will be
expecting a better standard.
673
00:30:26,400 --> 00:30:29,360
While Marcus recooks his chicken...
674
00:30:29,400 --> 00:30:31,160
Here we go.
675
00:30:31,200 --> 00:30:34,640
..Mica needs to get her first
halibut orders plated.
676
00:30:35,920 --> 00:30:37,120
Smooth.
677
00:30:38,680 --> 00:30:40,280
That looks nice, doesn't it?
678
00:30:40,320 --> 00:30:42,360
It's looking great,
but we really need to speed up.
679
00:30:42,400 --> 00:30:44,400
Otherwise, we're never hitting
these tables.
680
00:30:44,440 --> 00:30:46,640
All right, let's go.
Service, please.
681
00:30:46,680 --> 00:30:48,800
Yes, Chef.
Chef, that felt good, you know?
682
00:30:48,840 --> 00:30:51,360
Yeah. Maybe next time we can do it
a bit quicker, and then I'LL feel
683
00:30:51,400 --> 00:30:53,080
good about it. OK.
684
00:30:53,120 --> 00:30:54,640
Thank you very much.
685
00:30:56,400 --> 00:30:58,280
With the chicken recooked,
686
00:30:58,320 --> 00:31:00,080
Marcus is ready to plate.
687
00:31:01,440 --> 00:31:03,280
We need to get these chicken out,
yeah, Marcus?
688
00:31:03,320 --> 00:31:05,040
Yes, Chef.
689
00:31:05,080 --> 00:31:07,400
The carving definitely needs
a bit of help.
690
00:31:12,040 --> 00:31:14,360
Just make sure we're keeping an eye
on those drips.
691
00:31:14,400 --> 00:31:16,640
No-one wants a dirty bowl. OK.
692
00:31:16,680 --> 00:31:18,200
Service, please. Yes, Chef.
693
00:31:19,840 --> 00:31:22,080
It's exhausting and stressful.
694
00:31:22,120 --> 00:31:25,000
Yeah. Yeah. It's so full-on.
695
00:31:28,840 --> 00:31:30,440
Over in Westminster,
696
00:31:30,480 --> 00:31:32,280
service is well under way.
697
00:31:33,360 --> 00:31:35,320
OK. One mushroom souffle,
one duck to follow,
698
00:31:35,360 --> 00:31:36,640
two monkfish and one beef.
699
00:31:36,680 --> 00:31:38,240
Two monkfish. One beef.
700
00:31:41,240 --> 00:31:43,800
And James's monkfish is
proving popular.
701
00:31:45,280 --> 00:31:47,400
Nice! Christ. Look at that!
702
00:31:47,440 --> 00:31:49,440
I'm trying to get it on its side!
703
00:31:50,720 --> 00:31:52,520
Is it meant to set on fire
like that?
704
00:31:52,560 --> 00:31:54,640
James, keep an eye on that fish.
Yeah.
705
00:31:54,680 --> 00:31:57,640
OK, check on, two mushroom souffle,
two monkfish.
706
00:31:57,680 --> 00:31:59,920
Oh, there you go, James.
Two monkfish, yeah?
707
00:31:59,960 --> 00:32:01,280
So, how many monkfish?
708
00:32:01,320 --> 00:32:04,080
So you've got six on order.
I've got six?
709
00:32:04,120 --> 00:32:07,000
It's just all go, innit?
Straight away, off you go, bosh.
710
00:32:07,040 --> 00:32:08,640
Right. Let's go. Let's go.
711
00:32:10,080 --> 00:32:12,880
Dani's also feeling the pressure.
712
00:32:12,920 --> 00:32:15,520
Listen, we're going to go
one monkfish, three beef
713
00:32:15,560 --> 00:32:18,040
on the next table, please. OK?
Three beef.
714
00:32:18,080 --> 00:32:21,080
And then we're going three beef,
one monkfish straight behind, OK?
715
00:32:21,120 --> 00:32:23,920
We're dressing two beef,
one monkfish now? Yeah.
716
00:32:23,960 --> 00:32:25,600
And then three...
717
00:32:25,640 --> 00:32:29,000
Two beef... You got it. You got it.
You got it. Aah...
718
00:32:29,040 --> 00:32:33,440
The orders are really coming in now,
so got to speed up a bit.
719
00:32:33,480 --> 00:32:36,720
Get everything up to the pass
and let's start plating, OK?
720
00:32:36,760 --> 00:32:39,680
You've both got a dish
on the same table.
721
00:32:40,800 --> 00:32:42,360
You want this bubbling? Yeah.
722
00:32:42,400 --> 00:32:44,120
Look at that! Little bit longer.
723
00:32:44,160 --> 00:32:45,960
Little bit longer.
Little bit longer?
724
00:32:46,000 --> 00:32:47,680
While Dani starts to plate...
725
00:32:47,720 --> 00:32:49,640
Dani's ready on her meat here,
James.
726
00:32:49,680 --> 00:32:50,720
Hang on, one sec.
727
00:32:50,760 --> 00:32:52,840
..James is still cooking.
728
00:32:52,880 --> 00:32:55,640
Right, James, let's go. We need this
monkfish up to the pass now.
729
00:32:55,680 --> 00:32:57,080
OK.
730
00:32:57,120 --> 00:32:59,360
There's just so many different
elements.
731
00:32:59,400 --> 00:33:01,800
You've just got to memorise it
in your brain.
732
00:33:01,840 --> 00:33:04,800
James, let's go. We need to start
getting this food on the plate.
733
00:33:04,840 --> 00:33:09,680
He needs to catch up with Dani, but
plate his eight garnishes perfectly.
734
00:33:09,720 --> 00:33:12,120
I've got such shaky hands.
735
00:33:12,160 --> 00:33:15,000
Oh, BLEEP!My terrine's
gone upside down.
736
00:33:15,040 --> 00:33:16,760
Oh, no! Just flip over.
737
00:33:18,640 --> 00:33:21,040
They're not going to be happy
with that.
738
00:33:23,720 --> 00:33:26,800
Very carefully get this one
on the plate here now, James.
739
00:33:28,960 --> 00:33:30,720
There you go.
OK, so we're in the thick
740
00:33:30,760 --> 00:33:33,680
of service now, so I see you're
getting a bit flushed? Yeah, yeah.
741
00:33:33,720 --> 00:33:36,000
James is falling behind
quite a bit on the monkfish,
742
00:33:36,040 --> 00:33:38,040
so I've just had to have
one of my sous chefs step in
743
00:33:38,080 --> 00:33:39,920
and make sure we don't fall
behind on the fish,
744
00:33:39,960 --> 00:33:42,600
cos otherwise it will leave guests
waiting, and we can't have that.
745
00:33:42,640 --> 00:33:45,400
You can't make the thing
cook faster.
746
00:33:45,440 --> 00:33:47,680
So it's a bit frustrating.
747
00:33:47,720 --> 00:33:50,080
OK, we've got a table 105 away
as well.
748
00:33:50,120 --> 00:33:51,840
That's one monkfish, one beef.
749
00:33:51,880 --> 00:33:53,600
A lot of orders are coming in now.
750
00:33:53,640 --> 00:33:56,600
And I can't... I can't remember.
I can't remember them at all.
751
00:33:56,640 --> 00:33:58,440
I'm just going to keep cooking.
752
00:33:59,560 --> 00:34:03,280
Back at Bibi,
the orders are still flooding in.
753
00:34:03,320 --> 00:34:06,400
Marcus, we're going to need to come
up on four portions of chicken soon,
754
00:34:06,440 --> 00:34:08,520
yeah? Yes, Chef.
755
00:34:08,560 --> 00:34:11,080
While hoping not to burn
any more chicken,
756
00:34:11,120 --> 00:34:14,200
Marcus is also still trying
to master the roti.
757
00:34:18,120 --> 00:34:20,240
That's no good, Chef.
758
00:34:20,280 --> 00:34:21,800
With regret.
759
00:34:21,840 --> 00:34:23,720
We need to get these chicken out,
yeah, Marcus.
760
00:34:23,760 --> 00:34:25,440
Yes, Chef.
All right, let's get on with it.
761
00:34:25,480 --> 00:34:26,720
Oh.
762
00:34:28,200 --> 00:34:30,240
We're so close to being perfect.
763
00:34:33,360 --> 00:34:35,200
Marcus.
764
00:34:35,240 --> 00:34:36,920
Did you forget about something?
765
00:34:36,960 --> 00:34:38,040
Sorry, Chef.
766
00:34:38,080 --> 00:34:40,560
OK, let's get three more chicken on,
please.
767
00:34:40,600 --> 00:34:42,080
Yes, Chef.
768
00:34:42,120 --> 00:34:44,240
Excuse me, Mica.
769
00:34:44,280 --> 00:34:46,560
Marcus is struggling
a little bit with his chicken.
770
00:34:46,600 --> 00:34:48,840
It's getting overcooked pretty
quickly, so we're going
771
00:34:48,880 --> 00:34:51,320
to have to do more and more
and more and more. Pretty slow.
772
00:34:51,360 --> 00:34:53,920
Not really fit for a restaurant
of this sort of pace.
773
00:34:55,000 --> 00:34:56,240
Two more fish, please.
774
00:34:56,280 --> 00:34:57,360
Yes, Chef.
775
00:34:57,400 --> 00:35:00,400
The fast pace is also a problem
for Mica.
776
00:35:01,560 --> 00:35:03,640
All right, come on, Meesh.
You need to get that out
777
00:35:03,680 --> 00:35:05,120
as quickly as you can. All right.
778
00:35:08,120 --> 00:35:10,280
Meesh, her plating is just too slow.
779
00:35:10,320 --> 00:35:12,320
She's giving it the right level
of love.
780
00:35:12,360 --> 00:35:14,200
Just the time,
it's the only problem.
781
00:35:14,240 --> 00:35:17,040
We desperately need to get these
out.
782
00:35:17,080 --> 00:35:19,200
Service, please.
783
00:35:21,720 --> 00:35:23,240
Yeah, we can wipe that jug.
784
00:35:23,280 --> 00:35:24,440
Sorry, babes.
785
00:35:24,480 --> 00:35:25,720
Babes!
786
00:35:27,200 --> 00:35:31,280
What I'm struggling with is
getting food out on time.
787
00:35:31,320 --> 00:35:34,000
It's like, you just do a plate,
and then it's like,
788
00:35:34,040 --> 00:35:36,320
"We need another ten."
Give me a break, you know?
789
00:35:36,360 --> 00:35:38,000
Right, I need five more fish away,
please.
790
00:35:38,040 --> 00:35:39,920
You see what I mean?
791
00:35:39,960 --> 00:35:43,320
Across town, there is no let up...
792
00:35:43,360 --> 00:35:46,240
To follow, one monkfish, one beef,
OK?
793
00:35:46,280 --> 00:35:49,040
..and James is still trying
to keep up.
794
00:35:49,080 --> 00:35:51,720
James, you know how many
orders you've got on now? Five?
795
00:35:51,760 --> 00:35:55,240
You've got eight. What?!
Eight monkfish on order now, OK?
796
00:35:55,280 --> 00:35:57,520
Yeah, I thought I had five.
797
00:35:57,560 --> 00:35:59,200
Eight. I've got eight.
798
00:35:59,240 --> 00:36:01,320
You're going to have to tell them
to wait.
799
00:36:01,360 --> 00:36:03,440
Just hold their horses.
800
00:36:03,480 --> 00:36:06,080
While James continues to struggle,
801
00:36:06,120 --> 00:36:09,040
it's a different story for Dani.
802
00:36:09,080 --> 00:36:10,800
I want to do this as a job.
803
00:36:10,840 --> 00:36:13,640
It's only took me 26 years
to find my feet.
804
00:36:15,160 --> 00:36:17,080
I've got three beef now to go up.
805
00:36:17,120 --> 00:36:20,200
So, yeah, I've just got to plate
them all pretty quickly.
806
00:36:20,240 --> 00:36:21,920
I'm actually enjoying it.
807
00:36:21,960 --> 00:36:23,600
I love it.
808
00:36:23,640 --> 00:36:25,400
Plate, let's go.
809
00:36:25,440 --> 00:36:26,800
Yeah, lovely.
810
00:36:28,280 --> 00:36:29,680
OK, service, please.
811
00:36:29,720 --> 00:36:30,760
Whoo.
812
00:36:30,800 --> 00:36:33,680
Right, let's get those terrines
dressing now, James.
813
00:36:34,840 --> 00:36:37,400
OK, so, super careful with
this one, James.
814
00:36:40,160 --> 00:36:41,600
Sweating.
815
00:36:47,360 --> 00:36:48,800
OK, service, please.
816
00:36:50,160 --> 00:36:52,520
Next time, exactly the same,
twice as fast.
817
00:36:52,560 --> 00:36:55,360
All right. Twice as fast? OK?
Yes, Chef. Yes. Right, twice as.
818
00:36:55,400 --> 00:36:56,960
Whoo.
819
00:36:57,000 --> 00:37:00,840
The fish is obviously going down
a storm - can't get enough of it.
820
00:37:00,880 --> 00:37:03,400
It's difficult to keep up with,
though.
821
00:37:03,440 --> 00:37:06,680
In Mayfair, service is drawing
to a close.
822
00:37:06,720 --> 00:37:08,520
Right, Marcus, we've just got
these last two,
823
00:37:08,560 --> 00:37:10,040
and then we're done for lunch, yeah?
824
00:37:10,080 --> 00:37:12,640
Yes, Chef. I've got... Wait,
I've got to check the chicken.
825
00:37:12,680 --> 00:37:16,120
Marcus has one last chance
to perfect both his chicken
826
00:37:16,160 --> 00:37:18,040
and the roti.
827
00:37:18,080 --> 00:37:20,480
Chicken's all right, but only just.
828
00:37:20,520 --> 00:37:23,640
And Mica needs to prove
she can plate up at speed.
829
00:37:23,680 --> 00:37:25,360
Right, Meesh,
these are your last two.
830
00:37:25,400 --> 00:37:27,360
Let's make them your best.
Yes, Chef.
831
00:37:27,400 --> 00:37:28,440
Some magic.
832
00:37:31,680 --> 00:37:34,000
Right, Meesh, last one.
Well done. All right.
833
00:37:34,040 --> 00:37:36,040
Yeah. Feeling good? Feeling hungry!
834
00:37:37,480 --> 00:37:39,120
Right, come on, Marcus.
Last two now.
835
00:37:39,160 --> 00:37:41,280
Let's make them count. Yes, Chef.
836
00:37:41,320 --> 00:37:43,800
How are they?
Best one you've so far.
837
00:37:43,840 --> 00:37:45,200
All right.
838
00:37:45,240 --> 00:37:47,120
Woo. That's looking better, Marcus.
839
00:37:47,160 --> 00:37:48,440
Yes.
840
00:37:48,480 --> 00:37:49,880
Service, please.
841
00:37:49,920 --> 00:37:51,560
It's stressful, man.
842
00:37:51,600 --> 00:37:53,640
Respect to all you and your crew.
843
00:37:53,680 --> 00:37:55,040
It's amazing. It was a pleasure.
844
00:37:55,080 --> 00:37:57,280
Thank you so much for having us.
Thanks for coming down.
845
00:37:57,320 --> 00:37:58,760
It was great.
846
00:37:58,800 --> 00:38:01,880
Over at The Pem,
the last checks are in...
847
00:38:01,920 --> 00:38:05,040
Let's just keep up the momentum.
We are almost there, OK?
848
00:38:05,080 --> 00:38:06,200
Oui.
849
00:38:06,240 --> 00:38:09,640
..and James is catching up
with his monkfish orders.
850
00:38:09,680 --> 00:38:12,080
So all those ones that were before,
they were a bit unlucky.
851
00:38:12,120 --> 00:38:13,920
These ones are going to really be
good.
852
00:38:13,960 --> 00:38:16,240
Yeah, you've got to save the best
till last, haven't you?
853
00:38:16,280 --> 00:38:17,960
Strong finish coming right up.
854
00:38:18,000 --> 00:38:20,840
Now you've relaxed, you're getting a
bit of artistic flair on the go now.
855
00:38:20,880 --> 00:38:22,360
I like it. I like it. Cheers.
856
00:38:22,400 --> 00:38:23,720
There we go.
857
00:38:23,760 --> 00:38:26,680
That was so exciting.
It was like an action movie.
858
00:38:27,840 --> 00:38:31,440
It's now down to Dani
to finish service on a high.
859
00:38:31,480 --> 00:38:34,760
OK, nearly, nearly there. Yes.
Let's get them perfect.
860
00:38:34,800 --> 00:38:37,880
The last customer is as important
as the first customer.
861
00:38:37,920 --> 00:38:40,000
Remember that precision,
deep breath.
862
00:38:40,040 --> 00:38:42,240
I don't think I've breathed
the whole time.
863
00:38:43,800 --> 00:38:44,960
Ole!
864
00:38:46,200 --> 00:38:48,080
Well done, Dani. How do you feel?
865
00:38:48,120 --> 00:38:49,520
Would you hire me?
866
00:38:49,560 --> 00:38:51,640
I would definitely hire you, yes.
867
00:38:54,600 --> 00:38:57,120
I feel like I handled it
pretty well.
868
00:38:57,160 --> 00:39:00,800
I don't know if this could be
a career for me in the future.
869
00:39:00,840 --> 00:39:02,840
Why not?
870
00:39:02,880 --> 00:39:04,760
You know,
you can do anything in life.
871
00:39:06,840 --> 00:39:07,960
What an experience.
872
00:39:08,000 --> 00:39:10,160
This is going to be something
that I'm going to remember
873
00:39:10,200 --> 00:39:12,440
for the rest of my life.
It was a bit stressful, sure.
874
00:39:12,480 --> 00:39:14,480
It's difficult keeping up
with everyone.
875
00:39:14,520 --> 00:39:17,560
It's just giving you that spark
and that excitement.
876
00:39:18,640 --> 00:39:20,480
That was a lot.
877
00:39:22,160 --> 00:39:24,520
But I reckon Chef liked me,
you know?
878
00:39:24,560 --> 00:39:26,440
Yeah, I think he'd have me back
in there.
879
00:39:26,480 --> 00:39:28,960
Maybe not to cook,
but maybe just for the vibe.
880
00:39:30,920 --> 00:39:33,760
I burned an unforgivable amount
of chicken.
881
00:39:33,800 --> 00:39:36,720
It's been a challenging day,
but REALLY good.
882
00:39:36,760 --> 00:39:39,840
Really exciting, frankly,
to realise how difficult it is.
883
00:39:39,880 --> 00:39:41,640
Like, it's mind-blowing to me.
884
00:39:43,240 --> 00:39:45,560
All done. It was good, huh?
885
00:39:45,600 --> 00:39:48,480
It was good. But I burnt up
the man's expensive fish!
886
00:39:48,520 --> 00:39:50,520
Yeah, I burnt a lot of chicken.
887
00:39:50,560 --> 00:39:52,880
Well done, James. Good job.
Loved it.
888
00:39:52,920 --> 00:39:54,520
Nice doing business with ya.
889
00:39:54,560 --> 00:39:57,040
I've been holding in a fart
that whole time.
890
00:40:06,400 --> 00:40:07,760
All right?
891
00:40:19,360 --> 00:40:22,000
We call this
the food truck challenge.
892
00:40:24,320 --> 00:40:28,600
What we want from you is a dish
that you would sell in a food market
893
00:40:28,640 --> 00:40:29,000
What we want from you is a dish
that you would sell in a food market
894
00:40:29,040 --> 00:40:31,640
from your own food truck.
895
00:40:31,680 --> 00:40:34,280
One hour, two portions of your dish.
896
00:40:34,320 --> 00:40:38,360
And it's got to be absolutely
fantastic because we have just three
897
00:40:38,400 --> 00:40:40,360
quarterfinal places to give.
898
00:40:40,400 --> 00:40:42,240
One of you is going home.
899
00:40:43,240 --> 00:40:45,600
Ladies and gentlemen, let's cook.
900
00:40:49,680 --> 00:40:52,680
The thing about a food truck is
you want your customers
901
00:40:52,720 --> 00:40:53,920
to come back.
902
00:40:53,960 --> 00:40:57,280
It's got to have something
about it that makes it special.
903
00:40:57,320 --> 00:40:58,680
It's takeaways.
904
00:40:58,720 --> 00:41:00,320
It's a bit more me.
905
00:41:00,360 --> 00:41:02,040
Yeah.
906
00:41:02,080 --> 00:41:03,320
It's like easy grub.
907
00:41:03,360 --> 00:41:04,920
It's not none of that fancy gear.
908
00:41:06,400 --> 00:41:08,760
The dish I'm cooking is a bit fiery,
909
00:41:08,800 --> 00:41:10,120
just to add that little twist.
910
00:41:10,160 --> 00:41:11,880
Bring a little Jamaica into it.
911
00:41:13,800 --> 00:41:16,320
What dish is coming
out of Mica's truck?
912
00:41:16,360 --> 00:41:19,360
A burger with cheese
and my mango relish.
913
00:41:19,400 --> 00:41:21,440
I'm just like a Jamaican
South Londoner.
914
00:41:21,480 --> 00:41:23,000
That's what you're getting
on a plate.
915
00:41:23,040 --> 00:41:25,080
What would a Meesh truck look like?
916
00:41:25,120 --> 00:41:28,520
It's colourful. You can hear, like,
the reggae playing,
917
00:41:28,560 --> 00:41:29,880
we're serving rum.
918
00:41:29,920 --> 00:41:32,520
Yeah, there's just a lot of vibes
at my truck, and there's probably
919
00:41:32,560 --> 00:41:33,960
a long queue as well.
920
00:41:37,120 --> 00:41:39,920
Mica's burger is going to be
big and bold.
921
00:41:39,960 --> 00:41:42,680
Caramelised onions,
sweet and sticky.
922
00:41:42,720 --> 00:41:46,280
A mango relish, which has got four
different chillies in it,
923
00:41:46,320 --> 00:41:48,560
should have a really good punch.
924
00:41:48,600 --> 00:41:51,520
And she's put vinegar and sugar
in there as well to make it sharp
925
00:41:51,560 --> 00:41:53,080
but sour and sweet.
926
00:41:53,120 --> 00:41:54,640
There's a lot going on in here.
927
00:41:54,680 --> 00:41:56,320
I hope it doesn't go too soggy.
928
00:41:56,360 --> 00:41:59,200
Yeah, everything with a bit of
extra grease, you know.
929
00:41:59,240 --> 00:42:00,800
The perfect chip,
930
00:42:00,840 --> 00:42:03,560
light and fluffy in the middle
and then properly crisp
931
00:42:03,600 --> 00:42:06,120
on the outside.
Nothing else will do.
932
00:42:09,440 --> 00:42:12,240
I'm trying to think of this
as I'm cooking it for some mates,
933
00:42:12,280 --> 00:42:15,280
but then you look up
and it's Gregg and John.
934
00:42:15,320 --> 00:42:16,880
They're not mates yet.
935
00:42:18,040 --> 00:42:21,520
I felt pretty hassled
in the restaurant.
936
00:42:21,560 --> 00:42:26,160
My sense of "ugh, don't let anyone
down" was big in there.
937
00:42:27,640 --> 00:42:30,320
It's essential
to get this right today.
938
00:42:30,360 --> 00:42:31,760
I'm having the time of my life.
939
00:42:31,800 --> 00:42:34,000
I just... I don't want to go.
940
00:42:36,600 --> 00:42:37,960
What's the dish?
941
00:42:38,000 --> 00:42:41,760
It's popcorn shrimp with three
different dips and an Asian slaw.
942
00:42:41,800 --> 00:42:46,280
Whoa. It's so irresistible
that you just go at it like popcorn.
943
00:42:46,320 --> 00:42:48,160
That's what I'm trying to create.
944
00:42:48,200 --> 00:42:50,480
So why this dish?
I just love seafood.
945
00:42:50,520 --> 00:42:52,840
I've eaten a lot of prawns
over the last week.
946
00:42:52,880 --> 00:42:54,640
I've emptied the Pacific.
947
00:42:56,960 --> 00:42:59,240
Check my fryers, good.
948
00:42:59,280 --> 00:43:03,560
Popcorn shrimp.
Prawns rolled in seasoned flour.
949
00:43:03,600 --> 00:43:06,720
So you get a crust on the outside
like you would get
950
00:43:06,760 --> 00:43:08,080
with fried chicken.
951
00:43:08,120 --> 00:43:11,560
Every single one of those
should be really, really crispy.
952
00:43:12,600 --> 00:43:16,560
This is the trickiest bit
cos everything gets covered in goop.
953
00:43:18,840 --> 00:43:20,480
Ah... OK.
954
00:43:22,320 --> 00:43:24,960
And then three different
dipping sauces.
955
00:43:25,000 --> 00:43:28,360
Miso, mayonnaise and lime,
which should be sharp but salty.
956
00:43:28,400 --> 00:43:30,360
You've got a coriander dip.
957
00:43:30,400 --> 00:43:33,480
Then we've got a sriracha
mayonnaise, which is spicy chilli.
958
00:43:33,520 --> 00:43:35,640
There's lots of work in there.
959
00:43:35,680 --> 00:43:39,960
Each one of those dips has to really
sing and each one of those prawns
960
00:43:40,000 --> 00:43:41,840
has got to be cooked to perfection.
961
00:43:41,880 --> 00:43:43,880
Anyone got an idea of
how much time we've got left?
962
00:43:43,920 --> 00:43:47,120
You are halfway.
You have 30 minutes left, please.
963
00:43:49,400 --> 00:43:51,040
I'm feeling OK.
964
00:43:51,080 --> 00:43:53,200
I'm just trying to not let my nerves
get the better of me.
965
00:43:54,640 --> 00:43:57,120
I did try street food once
in Thailand and did end up
966
00:43:57,160 --> 00:43:58,480
a little bit poorly.
967
00:43:58,520 --> 00:44:00,720
But, yeah, I think I'd love
to have my own truck.
968
00:44:00,760 --> 00:44:02,840
I really, really would.
It'd be so much fun.
969
00:44:05,640 --> 00:44:08,320
You've got a bundle of seafood
over there.Mm-hm.
970
00:44:08,360 --> 00:44:10,720
Prawns, squid, mussels.
971
00:44:10,760 --> 00:44:13,400
I'm making a paella today.
Why a paella?
972
00:44:13,440 --> 00:44:16,600
So my grandad's Spanish
and I love a paella.
973
00:44:16,640 --> 00:44:19,000
On a Sunday we'd either have
a paella or a roast dinner.
974
00:44:19,040 --> 00:44:21,400
Dani, what's the secret
to a great paella?
975
00:44:21,440 --> 00:44:24,440
You've got to really make it
with love, but then timing
976
00:44:24,480 --> 00:44:26,160
it all correctly.
977
00:44:26,200 --> 00:44:28,840
I wish I could give you a sangria,
boys.
978
00:44:28,880 --> 00:44:30,080
Ole!
979
00:44:31,800 --> 00:44:35,360
A good paella is a small layer
of rice, sometimes crispy
980
00:44:35,400 --> 00:44:37,960
on the bottom,
the seafood all popping out the top.
981
00:44:38,000 --> 00:44:40,640
Just got to keep making sure
it doesn't stick to the pan.
982
00:44:40,680 --> 00:44:42,880
Chicken has to be cooked all the way
through,
983
00:44:42,920 --> 00:44:45,800
but still be nice and moist.
The rice has to be free flowing,
984
00:44:45,840 --> 00:44:47,360
but it can't be wet and soggy.
985
00:44:47,400 --> 00:44:50,000
I hope she gets the flavour
absolutely right.
986
00:44:52,360 --> 00:44:54,400
A great paella can take half a day.
987
00:44:55,600 --> 00:44:57,240
The rice just takes SO long.
988
00:44:57,280 --> 00:44:58,600
She's got an hour.
989
00:44:58,640 --> 00:45:00,480
Fingers crossed for her.
990
00:45:00,520 --> 00:45:03,640
Guys, you have 20 minutes left,
please.
991
00:45:03,680 --> 00:45:05,000
Got customers queuing up.
992
00:45:06,200 --> 00:45:07,800
LOVE food trucks.
993
00:45:07,840 --> 00:45:10,800
So I'm hoping
that the guys will enjoy this.
994
00:45:12,800 --> 00:45:14,640
What will your food truck look like?
995
00:45:14,680 --> 00:45:17,000
Will there be music outside?
Will you have acrobats?
996
00:45:17,040 --> 00:45:19,640
Will there be flames? Fireworks?
What'd be going on?
997
00:45:19,680 --> 00:45:22,000
What food truck
have YOU ever been to?!
998
00:45:22,040 --> 00:45:24,280
That's called the fair!
That's called the circus.
999
00:45:24,320 --> 00:45:25,440
It's not a food truck.
1000
00:45:25,480 --> 00:45:28,760
Definitely music.
Some classic '90s Britpop.
1001
00:45:28,800 --> 00:45:31,480
Getting people all geed up
and excited.
1002
00:45:31,520 --> 00:45:34,520
What are you serving
from James' food truck?
1003
00:45:34,560 --> 00:45:36,240
Cheeseburger and fries for you.
1004
00:45:36,280 --> 00:45:38,600
Slightly...bit more sophisticated.
1005
00:45:38,640 --> 00:45:43,120
Wagyu beef burger and a baconnaise,
where I'm going to cook up some
1006
00:45:43,160 --> 00:45:43,800
Wagyu beef burger and a baconnaise,
where I'm going to cook up some
1007
00:45:43,840 --> 00:45:46,280
crispy bacon for your burger sauce.
1008
00:45:46,320 --> 00:45:49,480
Wagyu beef burger.
How much is that going to cost me?
1009
00:45:49,520 --> 00:45:51,840
Well, you, nothing.
You eat for free, John.
1010
00:45:51,880 --> 00:45:54,200
Don't you worry about that.
You're well looked after.
1011
00:45:57,400 --> 00:45:59,760
I mean, that's a very rich burger.
1012
00:45:59,800 --> 00:46:03,600
Got a Wagyu patty, which is quite
a fatty piece of meat,
1013
00:46:03,640 --> 00:46:05,040
and he's going to cook that well
1014
00:46:05,080 --> 00:46:07,440
so all the fat actually melts
really slowly.
1015
00:46:09,520 --> 00:46:11,400
We've got a slice of cheese.
1016
00:46:11,440 --> 00:46:13,200
That is a Mexican cheese.
1017
00:46:13,240 --> 00:46:16,000
There's peppers and other stuff
running through it.
1018
00:46:16,040 --> 00:46:17,680
Hopefully some good flavours.
1019
00:46:18,920 --> 00:46:21,320
We've got baconnaise,
which is mayonnaise made
1020
00:46:21,360 --> 00:46:22,680
from oil and bacon.
1021
00:46:25,520 --> 00:46:26,840
Blimey.
1022
00:46:26,880 --> 00:46:28,760
We've got chips and truffle oil
and Parmesan.
1023
00:46:28,800 --> 00:46:30,480
Cooked well, it could be great.
1024
00:46:30,520 --> 00:46:32,320
Right, haven't got a clue
what I'm doing here.
1025
00:46:32,360 --> 00:46:34,040
Little wiggle.
1026
00:46:34,080 --> 00:46:37,040
Buckley's Burgers.
I think that writes itself.
1027
00:46:37,080 --> 00:46:39,200
Who doesn't like burger and chips?
1028
00:46:39,240 --> 00:46:41,000
But we only have an hour.
1029
00:46:42,080 --> 00:46:43,720
I'm up against it.
1030
00:46:43,760 --> 00:46:46,800
It's taking a little bit longer
than what I thought.
1031
00:46:46,840 --> 00:46:48,600
Not even got a burger on.
1032
00:46:49,680 --> 00:46:51,880
Time's just disappeared.
1033
00:46:51,920 --> 00:46:55,520
I'd be very disappointed
if I don't cook my burger right.
1034
00:46:56,720 --> 00:46:58,600
Five minutes left, everybody.
1035
00:47:00,560 --> 00:47:02,760
How's it going, man? You all right?
No, really badly.
1036
00:47:02,800 --> 00:47:04,280
Oh, God.
1037
00:47:04,320 --> 00:47:05,600
Ready. I'm ready.
1038
00:47:08,400 --> 00:47:10,840
They ain't got no salt on there yet.
Come on.
1039
00:47:10,880 --> 00:47:12,520
Watch that bun. Oh, Christ.
1040
00:47:14,360 --> 00:47:15,520
Ooh!
1041
00:47:17,360 --> 00:47:18,360
OK.
1042
00:47:21,240 --> 00:47:23,600
James, is your burger cooked?
1043
00:47:23,640 --> 00:47:24,880
Not really, no.
1044
00:47:26,120 --> 00:47:27,280
How long have we got?
1045
00:47:27,320 --> 00:47:29,360
Just 30 seconds.
1046
00:47:29,400 --> 00:47:31,120
Oh, God.
1047
00:47:31,160 --> 00:47:32,360
James, come on.
1048
00:47:32,400 --> 00:47:33,400
30 seconds.
1049
00:47:37,440 --> 00:47:39,320
Aah.
1050
00:47:39,360 --> 00:47:40,920
Oh, no.
1051
00:47:44,200 --> 00:47:45,560
Oh, Christ.
1052
00:47:45,600 --> 00:47:47,120
That's it. Time's up.
1053
00:47:48,440 --> 00:47:50,160
Well done, everybody.
1054
00:47:50,200 --> 00:47:51,600
Smells great. Well done.
1055
00:47:54,000 --> 00:47:55,280
All right.
1056
00:47:56,800 --> 00:47:58,120
Mica, come on.
1057
00:47:59,560 --> 00:48:04,400
Mica's food truck treat is
a cheeseburger with Meesh's mango,
1058
00:48:04,440 --> 00:48:04,720
Mica's food truck treat is
a cheeseburger with Meesh's mango,
1059
00:48:04,760 --> 00:48:09,640
Scotch bonnet and jalapeno relish,
caramelised onions and home-made
1060
00:48:09,680 --> 00:48:12,000
chips, with a side of halloumi.
1061
00:48:18,080 --> 00:48:20,600
I like your burger. OK.
1062
00:48:20,640 --> 00:48:25,080
The relish is tropical, sweet,
juicy mango with the heat of chilli
1063
00:48:25,120 --> 00:48:27,040
on a decently made burger.
1064
00:48:27,080 --> 00:48:28,120
It's very nice.
1065
00:48:29,840 --> 00:48:31,480
Your chips,
1066
00:48:31,520 --> 00:48:33,000
they're a bit soggy,
1067
00:48:33,040 --> 00:48:35,280
but the rest of it I really like.
1068
00:48:35,320 --> 00:48:37,480
The lovely sweet mango pickle.
1069
00:48:37,520 --> 00:48:40,240
Your caramelised onions,
lots of them,
1070
00:48:40,280 --> 00:48:42,240
and still really wet and juicy.
1071
00:48:42,280 --> 00:48:45,280
The halloumi, which you dip
into your mango relish,
1072
00:48:45,320 --> 00:48:46,920
it's bright, it's vibrant.
1073
00:48:46,960 --> 00:48:49,680
And with a food truck,
that's what you've got to do.
1074
00:48:55,560 --> 00:48:58,520
They liked Meesh's mango relish.
1075
00:48:58,560 --> 00:49:00,800
Yeah, I'm happy with that.
1076
00:49:00,840 --> 00:49:05,680
My chips weren't crispy enough,
but, you know, I gave it my best,
1077
00:49:05,720 --> 00:49:07,040
and I had fun.
1078
00:49:09,120 --> 00:49:13,480
Marcus has served deep-fried popcorn
prawns seasoned with five-spice,
1079
00:49:13,520 --> 00:49:14,240
Marcus has served deep-fried popcorn
prawns seasoned with five-spice,
1080
00:49:14,280 --> 00:49:18,800
garlic and ginger with miso and lime
mayonnaise, sriracha mayonnaise,
1081
00:49:18,840 --> 00:49:19,720
garlic and ginger with miso and lime
mayonnaise, sriracha mayonnaise,
1082
00:49:19,760 --> 00:49:24,120
and a coriander and chilli dip,
with a side of sesame, rice vinegar,
1083
00:49:24,160 --> 00:49:25,040
and a coriander and chilli dip,
with a side of sesame, rice vinegar,
1084
00:49:25,080 --> 00:49:26,760
and honey-dressed Asian slaw.
1085
00:49:26,800 --> 00:49:28,880
JOHN: I hope you're going to charge
a lot of money -
1086
00:49:28,920 --> 00:49:30,760
that's a lot of prawns!Yeah.
1087
00:49:35,080 --> 00:49:37,160
You're being really bold
with your flavours.
1088
00:49:37,200 --> 00:49:40,200
The crust on the outside of those
prawns, lots and lots
1089
00:49:40,240 --> 00:49:43,920
of white pepper and salt, a little
bit of five-spice, prawns cooked
1090
00:49:43,960 --> 00:49:45,280
all the way through.
1091
00:49:45,320 --> 00:49:48,840
Then, when you dip them into sauces,
the herby one with the coriander,
1092
00:49:48,880 --> 00:49:52,160
I REALLY like, it's slightly spicy
from chilli.
1093
00:49:52,200 --> 00:49:54,160
That's definitely my favourite.
1094
00:49:54,200 --> 00:49:57,600
It's interesting, it's different
and I think it's really well made.
1095
00:49:57,640 --> 00:50:01,600
I find your dish completely
and utterly addictive.
1096
00:50:01,640 --> 00:50:03,680
The slaw is a great idea.
1097
00:50:03,720 --> 00:50:06,080
You've got crunch of
fresh vegetables in there,
1098
00:50:06,120 --> 00:50:07,960
the bite of spring onion.
1099
00:50:08,000 --> 00:50:09,400
I love all the dips.
1100
00:50:09,440 --> 00:50:13,800
The one with the miso is really
salty, almost kind of meaty.
1101
00:50:13,840 --> 00:50:15,760
I can't stay out of it.
1102
00:50:23,360 --> 00:50:25,360
I'm literally over the moon.
1103
00:50:28,280 --> 00:50:30,280
I was slightly welling up.
1104
00:50:30,320 --> 00:50:33,000
I really was, like,
I was kind of blown away.
1105
00:50:34,360 --> 00:50:37,120
Inspired by her Spanish
grandfather...
1106
00:50:37,160 --> 00:50:39,600
The scariest walk of my life.
1107
00:50:39,640 --> 00:50:42,560
..Dani has cooked a family
favourite, paella,
1108
00:50:42,600 --> 00:50:47,000
with chicken, chorizo,
mussels, prawn and squid.
1109
00:50:47,040 --> 00:50:47,640
with chicken, chorizo,
mussels, prawn and squid.
1110
00:50:53,440 --> 00:50:55,840
The chicken thighs are cooked
nicely.
1111
00:50:55,880 --> 00:50:59,080
I really like the rich paprika
that comes from that chorizo.
1112
00:50:59,120 --> 00:51:01,880
The mussels are great across the
top, giving it a little saltiness.
1113
00:51:01,920 --> 00:51:04,440
It's a good dish.Yeah? Oh, yeah.
1114
00:51:04,480 --> 00:51:07,200
Your rice is soft.
It's well seasoned.
1115
00:51:07,240 --> 00:51:11,040
Then you get the sweet notes
of shellfish. Prawns cooked well.
1116
00:51:11,080 --> 00:51:12,840
The squid also cooked really well.
1117
00:51:12,880 --> 00:51:14,120
With a squeeze of lemon
1118
00:51:14,160 --> 00:51:16,840
across the top of that,
it just starts to sing.
1119
00:51:19,960 --> 00:51:21,880
Well done, mate. Thank you.
1120
00:51:23,520 --> 00:51:25,000
I'm so happy after that.
1121
00:51:25,040 --> 00:51:26,320
Smashed it.
1122
00:51:26,360 --> 00:51:28,400
I really had a lot of faith
in that paella.
1123
00:51:28,440 --> 00:51:29,920
They kept going back for more.
1124
00:51:32,160 --> 00:51:33,800
I can breathe.
1125
00:51:33,840 --> 00:51:36,560
There could be a truck
waiting for me.
1126
00:51:40,760 --> 00:51:44,120
James, you look
a little bit nervous.
1127
00:51:44,160 --> 00:51:45,840
This is awful.
1128
00:51:45,880 --> 00:51:48,560
This isn't nice standing here,
I've got to be honest.
1129
00:51:48,600 --> 00:51:52,840
James's food truck dish is a Wagyu
beef burger with chilli Mexican
1130
00:51:52,880 --> 00:51:53,280
James's food truck dish is a Wagyu
beef burger with chilli Mexican
1131
00:51:53,320 --> 00:51:57,040
cheese, pickles and a baconnaise
burger sauce,
1132
00:51:57,080 --> 00:52:00,480
served with truffle
and Parmesan loaded fries.
1133
00:52:00,520 --> 00:52:02,640
They're not really crispy,
these chips, are they?
1134
00:52:02,680 --> 00:52:04,160
They're not, unfortunately.
1135
00:52:09,360 --> 00:52:12,480
That is one absolutely delicious
burger.
1136
00:52:12,520 --> 00:52:16,160
You have to cook that Wagyu to get
the fat to melt through it.
1137
00:52:16,200 --> 00:52:17,760
And you've done that. It's great.
1138
00:52:17,800 --> 00:52:21,400
And there's also smokiness of bacon
through that mayo and you get
1139
00:52:21,440 --> 00:52:24,040
a little bit of sharp pickle.
I'm really into that.
1140
00:52:24,080 --> 00:52:27,360
I'm surprised at how good
that burger is.
1141
00:52:27,400 --> 00:52:31,360
The baconnaise is a revelation
because you get little chewy bits
1142
00:52:31,400 --> 00:52:34,600
of bacon amongst the creamy dressing
of the mayonnaise and the salt
1143
00:52:34,640 --> 00:52:35,800
at the same time.
1144
00:52:35,840 --> 00:52:38,560
But you put spices in there,
which makes it slightly chilli hot,
1145
00:52:38,600 --> 00:52:42,320
then chilli cheese across the top
of that, which is wonderful.
1146
00:52:42,360 --> 00:52:45,280
I'm sad about the chips,
but the burger is very,
1147
00:52:45,320 --> 00:52:48,880
very good indeed.Cheers, guys. Oh.
1148
00:52:50,680 --> 00:52:52,640
Pleased with the burger.
1149
00:52:52,680 --> 00:52:54,240
It's awful, that.
1150
00:52:54,280 --> 00:52:55,720
I was worried about that.
1151
00:52:55,760 --> 00:52:58,760
Barbecue James.
Yeah, I can't make chips, can I?
1152
00:52:58,800 --> 00:53:01,640
I think the chips are going
to send me home.
1153
00:53:01,680 --> 00:53:04,000
We'll see. We'll see what happens.
1154
00:53:08,520 --> 00:53:12,280
We are, of course, now looking
for MasterChef quarterfinalists.
1155
00:53:13,880 --> 00:53:15,840
We had some
absolutely brilliant food.
1156
00:53:15,880 --> 00:53:18,680
We're seeing how they're changing
from celebrities into cooks.
1157
00:53:18,720 --> 00:53:22,080
I think there was a lot of love
and care went into those dishes.
1158
00:53:22,120 --> 00:53:24,840
Dani just loves flavour.
1159
00:53:24,880 --> 00:53:26,920
That paella was great.
1160
00:53:26,960 --> 00:53:28,600
Really well seasoned.
1161
00:53:28,640 --> 00:53:31,280
Squeeze of lemon
across the top of that.
1162
00:53:31,320 --> 00:53:33,800
Mate, I almost wanted to go
and put a sombrero on.
1163
00:53:35,360 --> 00:53:39,880
Marcus gave us textures and flavours
which were really quite exciting.
1164
00:53:39,920 --> 00:53:44,200
Crispy, crunchy prawns, loads
of five-spice.Three types of dips,
1165
00:53:44,240 --> 00:53:48,040
some sharp, some hot,
and that lovely slaw.
1166
00:53:49,680 --> 00:53:51,320
I found the whole thing delicious.
1167
00:53:54,280 --> 00:53:57,800
Is it fair to say
that Dani and Marcus are safe?
1168
00:53:57,840 --> 00:54:01,680
We've got a decision now
between Mica and James.
1169
00:54:01,720 --> 00:54:05,120
Being last to be judged...
Yeah. ..is horrible.
1170
00:54:05,160 --> 00:54:07,640
If I'd had my phone on me,
I'd have been calling a cab.
1171
00:54:07,680 --> 00:54:12,000
James's Wagyu burger, I thought,
was absolutely yummy.
1172
00:54:12,040 --> 00:54:15,800
The baconnaise
was absolutely delicious.
1173
00:54:15,840 --> 00:54:19,520
But his loaded truffle fries
weren't great.
1174
00:54:19,560 --> 00:54:21,080
I'm worried about my chips.
1175
00:54:21,120 --> 00:54:23,240
They did not dig the chips at all.
1176
00:54:23,280 --> 00:54:26,600
It's interesting, isn't it,
with Mica? The competition goes on,
1177
00:54:26,640 --> 00:54:30,400
you can see now she's really caring
about what she's cooking.
1178
00:54:30,440 --> 00:54:33,840
That mango chutney was all-important
because she wanted to show
1179
00:54:33,880 --> 00:54:35,560
off the flavours of the West Indies.
1180
00:54:35,600 --> 00:54:38,160
It was tasty. It was vibrant.
1181
00:54:38,200 --> 00:54:41,200
I just wish those chips
would have been crispy.
1182
00:54:41,240 --> 00:54:44,320
Them chips was flopping like that.
1183
00:54:44,360 --> 00:54:45,880
It was a nightmare.
1184
00:54:45,920 --> 00:54:49,680
Mica and James both cooked
great burgers, not very good chips.
1185
00:54:49,720 --> 00:54:53,560
What we have here, my friend,
is a burger-off.
1186
00:54:53,600 --> 00:54:56,200
This is an incredibly tough
decision.
1187
00:54:57,680 --> 00:55:00,560
I'd love to do it again,
but you only get one shot
1188
00:55:00,600 --> 00:55:04,320
at this thing, so... Maybe I didn't
bat my eyelashes enough at the boys.
1189
00:55:04,360 --> 00:55:07,440
Can I go back in there
and give them a flutter?
1190
00:55:07,480 --> 00:55:09,320
SHE CHUCKLES
1191
00:55:09,360 --> 00:55:11,240
I'm enjoying this so much.
1192
00:55:11,280 --> 00:55:13,800
I'm so excited to be in the kitchen.
1193
00:55:13,840 --> 00:55:16,080
I'm going to be upset to go.
1194
00:55:16,120 --> 00:55:17,840
I've got my coat ready.
1195
00:55:17,880 --> 00:55:19,200
It's on standby.
1196
00:55:20,440 --> 00:55:23,560
When they say one of us has got
to go, maybe we should rush them.
1197
00:55:23,600 --> 00:55:25,440
THEY LAUGH
1198
00:55:25,480 --> 00:55:27,200
You got my back? Course!
1199
00:55:38,400 --> 00:55:41,000
You four have cooked with your heart
and your soul.
1200
00:55:41,040 --> 00:55:42,920
And you're showing so much skill.
1201
00:55:44,880 --> 00:55:47,560
The first celebrity going through
to the quarterfinal is...
1202
00:55:48,920 --> 00:55:50,840
..Marcus.
1203
00:55:50,880 --> 00:55:52,760
Yay. Congratulations.
1204
00:55:52,800 --> 00:55:55,960
The second celebrity going through
is...
1205
00:55:57,360 --> 00:55:58,680
..Dani.
1206
00:55:58,720 --> 00:56:00,440
Oh, wow. Thank you.
1207
00:56:00,480 --> 00:56:03,240
Brilliant. Thank you. Fantastic.
1208
00:56:04,840 --> 00:56:06,480
Mica and James...
1209
00:56:08,080 --> 00:56:10,840
..this decision has been
extremely tough.
1210
00:56:13,600 --> 00:56:14,760
The decision is...
1211
00:56:18,560 --> 00:56:21,240
..that you're BOTH going through
to the quarterfinal.
1212
00:56:21,280 --> 00:56:23,360
All right! What?!
1213
00:56:23,400 --> 00:56:25,360
It's too tough to call, guys.
1214
00:56:26,520 --> 00:56:29,760
Both of those burgers were
just top, top quality.
1215
00:56:29,800 --> 00:56:31,160
We don't want to lose you.
1216
00:56:31,200 --> 00:56:32,840
Congratulations, all four of you.
1217
00:56:32,880 --> 00:56:35,000
You are MasterChef quarterfinalists.
1218
00:56:36,800 --> 00:56:38,520
Very lucky to still be here.
1219
00:56:38,560 --> 00:56:40,120
Definitely worth a celebration.
1220
00:56:40,160 --> 00:56:43,160
Can't wait to see what happens next.
1221
00:56:43,200 --> 00:56:44,880
Anything could happen.
1222
00:56:44,920 --> 00:56:46,880
The feeling you get
is just incredible.
1223
00:56:46,920 --> 00:56:49,320
I ain't felt like this in ages,
actually!
1224
00:56:49,360 --> 00:56:51,040
I love it. It's so much fun.
1225
00:56:52,240 --> 00:56:55,120
MARCUS:Yes. Come on.
I hope I haven't peaked.
1226
00:56:55,160 --> 00:56:58,840
My poor wife, all I talk about
is food and recipes.
1227
00:57:00,080 --> 00:57:02,240
It's nerve-racking,
but it's really exciting.
1228
00:57:02,280 --> 00:57:03,520
I love it so much.
1229
00:57:04,840 --> 00:57:06,360
I got through!
1230
00:57:06,400 --> 00:57:08,440
I thought I was going to start
crying and I'm like,
1231
00:57:08,480 --> 00:57:11,880
"No, girl, get gangsta quick."
Like, "Put them tears away."
1232
00:57:11,920 --> 00:57:13,520
So happy.
1233
00:57:13,560 --> 00:57:16,040
I can't believe I'm a
quarterfinalist on MasterChef.
1234
00:57:16,080 --> 00:57:18,080
Like, me!
1235
00:57:20,880 --> 00:57:23,640
Next time, it's the quarterfinal.
1236
00:57:24,680 --> 00:57:26,320
That stinks of coconut.
1237
00:57:26,360 --> 00:57:28,560
Smells like someone's trod in
coconut and walked it all
1238
00:57:28,600 --> 00:57:30,120
through the house.
1239
00:57:30,160 --> 00:57:34,800
And Marcus, Dani, James and Mica
1240
00:57:34,840 --> 00:57:39,240
are back to fight for their place.
1241
00:57:39,280 --> 00:57:39,320
are back to fight for their place.
1242
00:57:39,360 --> 00:57:42,560
The chicken wings are delivering,
ticking all the boxes for me.
1243
00:57:42,600 --> 00:57:44,080
And that mash is...
1244
00:57:44,120 --> 00:57:46,040
# Smoooooth. #
LAUGHTER