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