1 00:00:02,350 --> 00:00:05,110 It's the ultimate culinary showdown. 2 00:00:05,150 --> 00:00:06,590 Come on! 3 00:00:06,630 --> 00:00:08,110 20 up-for-it celebrities... 4 00:00:08,150 --> 00:00:09,150 Hello! 5 00:00:09,190 --> 00:00:11,070 ..with their eye on one prize... 6 00:00:11,110 --> 00:00:13,470 This is what we call it! Yeah! 7 00:00:13,510 --> 00:00:16,630 ..the Celebrity MasterChef title. 8 00:00:16,670 --> 00:00:21,870 Each week, five new celebs face off against each other... 9 00:00:21,910 --> 00:00:23,390 You need to dance. 10 00:00:25,870 --> 00:00:28,270 Oh, it's burnt. Cor. 11 00:00:28,310 --> 00:00:30,670 ..in a quest for culinary stardom. 12 00:00:30,710 --> 00:00:32,750 It's been emotional. 13 00:00:32,790 --> 00:00:35,430 Nobody won MasterChef by playing it safe. 14 00:00:35,470 --> 00:00:37,830 They have shone in their careers. 15 00:00:37,870 --> 00:00:39,710 Can they shine in the kitchen? 16 00:00:39,750 --> 00:00:41,430 One of them is going to take the title. 17 00:00:41,470 --> 00:00:43,630 Let the fireworks begin. 18 00:00:55,550 --> 00:00:59,030 It's the last week of Celebrity MasterChef heats, 19 00:00:59,070 --> 00:01:03,750 and the final five celebs about to put their cookery skills 20 00:01:03,790 --> 00:01:05,990 to the test are... 21 00:01:06,030 --> 00:01:10,590 ..Strictly Come Dancing professional... 22 00:01:10,630 --> 00:01:14,110 If I hear "Vito" and "MasterChef" in the same sentence, 23 00:01:14,150 --> 00:01:15,950 I still cannot believe. 24 00:01:15,990 --> 00:01:18,150 I am so ready to do this. 25 00:01:18,190 --> 00:01:19,510 Ah! 26 00:01:19,550 --> 00:01:21,550 I'm so happy! 27 00:01:21,590 --> 00:01:25,230 Late night radio DJ... 28 00:01:25,270 --> 00:01:27,310 Done a bit of cooking - everything's gone wrong. 29 00:01:27,350 --> 00:01:30,190 So, you know what they say, never have a good rehearsal. 30 00:01:30,230 --> 00:01:34,470 Singer and Sugababe... 31 00:01:34,510 --> 00:01:36,990 I love going onstage, singing in front of thousands, 32 00:01:37,030 --> 00:01:39,950 but this is very intimidating right now. 33 00:01:39,990 --> 00:01:44,870 Traitors breakout star... 34 00:01:44,910 --> 00:01:47,470 I asked my husband how he would consider me as a cook, 35 00:01:47,510 --> 00:01:51,030 and he said it would be a bonus if the food landed on the plate. 36 00:01:51,070 --> 00:01:55,790 And master make-up artist and TV judge... 37 00:01:57,150 --> 00:01:59,790 So, you're going to see me running around with a sweat on. 38 00:01:59,830 --> 00:02:02,190 I'll have a powdered centre, obviously. 39 00:02:02,230 --> 00:02:04,790 But other than that, Sweaty Betty. 40 00:02:07,350 --> 00:02:09,870 They could well be great singers, great dancers. 41 00:02:09,910 --> 00:02:11,910 They may even know a couple of mind tricks, 42 00:02:11,950 --> 00:02:14,110 but can they cook? 43 00:02:14,150 --> 00:02:16,790 An exciting week to come, I feel. 44 00:02:21,030 --> 00:02:24,550 I hope you don't mind me saying that you five look a little bit nervous. 45 00:02:28,310 --> 00:02:31,150 Welcome to Celebrity MasterChef. 46 00:02:31,190 --> 00:02:34,150 You are our last batch of five celebrities 47 00:02:34,190 --> 00:02:35,950 in this year's competition. 48 00:02:35,990 --> 00:02:38,870 I do have to warn you, we have had some real quality 49 00:02:38,910 --> 00:02:40,990 go through here. OK? 50 00:02:41,030 --> 00:02:43,950 Well, that's pressure. I know. 51 00:02:43,990 --> 00:02:47,950 This, your first challenge, we call Under The Cloche. 52 00:02:47,990 --> 00:02:50,430 There are five cloches here. 53 00:02:50,470 --> 00:02:53,630 Under each, there is a different ingredient. 54 00:02:53,670 --> 00:02:57,830 We're going to ask you to cook for us a dish with that ingredient. 55 00:02:57,870 --> 00:03:00,670 It must be the centrepiece of your dish. 56 00:03:02,310 --> 00:03:05,230 Dom, would you come up, please, and choose a cloche? 57 00:03:06,830 --> 00:03:10,310 Cooking for myself and cooking for friends is one thing. 58 00:03:10,350 --> 00:03:12,350 Cooking for John and Gregg... 59 00:03:12,390 --> 00:03:14,270 Oh, I'm a little bit sick. 60 00:03:14,310 --> 00:03:16,430 Do you have lucky numbers, Dominic? 61 00:03:16,470 --> 00:03:18,150 Yeah, six. 62 00:03:18,190 --> 00:03:20,590 JOHN LAUGHS 63 00:03:20,630 --> 00:03:24,110 I'm just hoping that, one judge to another, 64 00:03:24,150 --> 00:03:26,710 they're going to be a little bit kind. 65 00:03:26,750 --> 00:03:28,310 Lucky lefty. 66 00:03:30,670 --> 00:03:32,790 What the hell is that? 67 00:03:34,310 --> 00:03:36,150 Is that from Doctor Who? 68 00:03:36,190 --> 00:03:38,070 It's called a celeriac. 69 00:03:38,110 --> 00:03:39,590 Ah. 70 00:03:39,630 --> 00:03:41,390 Have you eaten a celeriac before? 71 00:03:41,430 --> 00:03:42,950 Probably. 72 00:03:42,990 --> 00:03:45,590 Dominic, thank you very much indeed. Great. Thanks. 73 00:03:47,550 --> 00:03:49,190 Oh, my God... 74 00:03:49,230 --> 00:03:51,350 Diane, would you please come and choose? 75 00:03:52,790 --> 00:03:54,430 I've never been judged on my food. 76 00:03:54,470 --> 00:03:55,630 Well, I was, actually, once. 77 00:03:55,670 --> 00:03:59,430 Cos once I made a pavlova which only rose half a centimetre. 78 00:03:59,470 --> 00:04:03,710 My guests took it out into my garden and played Frisbee with it. 79 00:04:06,790 --> 00:04:07,990 OK. 80 00:04:08,030 --> 00:04:10,310 Do you know what it is? It's a... 81 00:04:10,350 --> 00:04:12,630 Well, it's a small chicken of some description, anyway. 82 00:04:12,670 --> 00:04:14,150 Beauty! There you go. 83 00:04:14,190 --> 00:04:15,870 It's called a poussin. Yeah. 84 00:04:15,910 --> 00:04:17,750 That would have been my next guess. 85 00:04:17,790 --> 00:04:19,270 Thanks, Diane. 86 00:04:22,470 --> 00:04:24,750 Mutya, it's your turn. 87 00:04:24,790 --> 00:04:27,270 Oh, lucky me. 88 00:04:27,310 --> 00:04:29,670 I like to think I can pretty much pick up anything 89 00:04:29,710 --> 00:04:31,630 and be able to cook it. 90 00:04:31,670 --> 00:04:33,190 But that's what we all say. 91 00:04:33,230 --> 00:04:35,350 I'm going to go in the middle, I think. OK. 92 00:04:35,390 --> 00:04:37,230 There's a lot of pressure going on right now. 93 00:04:37,270 --> 00:04:39,590 I feel very...discombobulated. 94 00:04:41,590 --> 00:04:42,710 Oh... 95 00:04:42,750 --> 00:04:44,870 Is that sca...? Scallops? 96 00:04:44,910 --> 00:04:46,430 Hey. Oh, amazing. 97 00:04:46,470 --> 00:04:47,790 Well done, you. OK. 98 00:04:47,830 --> 00:04:49,990 I've not really cooked it properly, but... 99 00:04:50,030 --> 00:04:51,830 But if you're eating them, that's fine. Yeah. 100 00:04:51,870 --> 00:04:53,350 That's not a problem. 101 00:04:53,390 --> 00:04:55,470 The problem is, they're in their shell. Yes, I see that. 102 00:04:55,510 --> 00:04:57,030 Which means you've got to get them out. OK. 103 00:04:57,070 --> 00:04:58,550 Let's see how we go. I'll figure it out. 104 00:04:58,590 --> 00:05:00,670 OK. Good, you've got a smile on your face. I like this. 105 00:05:00,710 --> 00:05:02,030 Yeah, I'm happy with this one. 106 00:05:02,070 --> 00:05:03,750 Beautiful. Thank you. 107 00:05:04,830 --> 00:05:07,150 Hey, we've got one happy customer, right? 108 00:05:09,710 --> 00:05:11,590 OJ, it's your turn. 109 00:05:13,390 --> 00:05:16,470 You see, I'm a lifelong vegetarian, a proper '80s vegetarian. 110 00:05:16,510 --> 00:05:21,110 {\an8}So, if I have to cook meat, I think they'll think I have no skills. 111 00:05:21,150 --> 00:05:22,550 {\an8}If I cook them vegetarian stuff, 112 00:05:22,590 --> 00:05:25,070 {\an8}they'll just think I've got very few skills. 113 00:05:25,110 --> 00:05:26,830 Are you used to daylight, OJ? 114 00:05:26,870 --> 00:05:28,070 Nope. 115 00:05:28,110 --> 00:05:30,470 You're usually up at, like, midnight to 3:00 in the morning or something? 116 00:05:30,510 --> 00:05:32,190 Sleep is for losers. Is it? 117 00:05:32,230 --> 00:05:33,670 I wish I was a loser. 118 00:05:33,710 --> 00:05:35,030 THEY LAUGH 119 00:05:35,070 --> 00:05:36,710 I'm going to go...this way. 120 00:05:38,790 --> 00:05:40,190 It's a pineapple. 121 00:05:40,230 --> 00:05:42,110 Yeah! You know what it is! 122 00:05:42,150 --> 00:05:43,510 Beautiful. 123 00:05:43,550 --> 00:05:46,030 OK. I'm not ecstatic, but I'm not upset. 124 00:05:46,070 --> 00:05:47,670 Great. I'll save the tears for later. 125 00:05:47,710 --> 00:05:49,030 Wonderful. 126 00:05:51,670 --> 00:05:53,790 OK, Vito, up you come. 127 00:05:53,830 --> 00:05:56,030 My turn. Hello. 128 00:05:56,070 --> 00:06:00,230 My plan is to always bring first my Italian roots. 129 00:06:00,270 --> 00:06:03,910 Yeah, I really feel that this is here, yeah. 130 00:06:03,950 --> 00:06:07,910 If the ingredient is something that I never seen before, 131 00:06:07,950 --> 00:06:10,910 {\an8}I will ask the energy of my grandparents to stay with me. 132 00:06:10,950 --> 00:06:14,150 {\an8}Like, I will have my grandmother here, my grandad here. 133 00:06:15,470 --> 00:06:17,270 It's not a sausage roll? 134 00:06:22,110 --> 00:06:23,670 It's cheese. Si. 135 00:06:23,710 --> 00:06:25,150 Ah, it's cheese. 136 00:06:26,470 --> 00:06:28,510 Do you know what animal it might come from? 137 00:06:30,270 --> 00:06:31,390 Goat. 138 00:06:32,550 --> 00:06:33,710 Clever. 139 00:06:33,750 --> 00:06:35,070 Yeah. Thanks very much. 140 00:06:35,110 --> 00:06:36,390 Thank you so much. 141 00:06:39,110 --> 00:06:41,630 She looks like a sausage roll, but it's cheese. 142 00:06:42,870 --> 00:06:44,270 Righty-oh. 143 00:06:44,310 --> 00:06:45,750 You all have one hour. 144 00:06:45,790 --> 00:06:50,870 Alongside that ingredient, you can also use whatever you like 145 00:06:50,910 --> 00:06:52,990 from this larder behind us. 146 00:06:53,030 --> 00:06:55,150 Make us something truly delicious. 147 00:06:55,190 --> 00:06:56,470 Let's cook. 148 00:06:58,670 --> 00:07:00,470 Oh. Hey. 149 00:07:04,790 --> 00:07:07,310 Fear. Trepidation. 150 00:07:08,430 --> 00:07:09,830 I'll be fine. 151 00:07:09,870 --> 00:07:10,990 Ooh. 152 00:07:11,030 --> 00:07:14,830 Just, yeah, keep it simple, but flavoured, I think. 153 00:07:16,030 --> 00:07:18,190 I feel a bit nervous. 154 00:07:18,230 --> 00:07:20,270 I have this anxiety, you know? 155 00:07:20,310 --> 00:07:22,030 I'm just fondling produce now. 156 00:07:22,070 --> 00:07:24,270 I'm going to take some potatoes, as well. 157 00:07:24,310 --> 00:07:27,310 Now I feel like I'm just filling my pockets full of potatoes. 158 00:07:28,710 --> 00:07:30,630 Where I take the flour? 159 00:07:31,750 --> 00:07:33,190 Where? 160 00:07:33,230 --> 00:07:34,910 Ah. 161 00:07:34,950 --> 00:07:37,190 Come on, you can do this. It's peeling. 162 00:07:37,230 --> 00:07:39,190 It's peeling, that's all it is. 163 00:07:39,230 --> 00:07:42,950 Make-up artist Dominic Skinner is best known as a judge 164 00:07:42,990 --> 00:07:45,670 on hit TV talent show, Glow Up. 165 00:07:45,710 --> 00:07:48,230 What if I only peel it in the hour? 166 00:07:49,710 --> 00:07:53,070 He has 20 years' experience working with some of the world's 167 00:07:53,110 --> 00:07:56,870 most iconic fashion designers and beauty brands. 168 00:07:56,910 --> 00:08:00,670 I am very much about opening the fridge, staring at it, 169 00:08:00,710 --> 00:08:03,190 and then just creating something. 170 00:08:03,230 --> 00:08:07,110 It's a bit like my make-up case - a bit of this, bit of that. 171 00:08:07,150 --> 00:08:10,510 What's the point of a recipe, other than making you stay in a lane? 172 00:08:10,550 --> 00:08:12,390 The world is a big enough place. 173 00:08:12,430 --> 00:08:14,470 Adventure. Go on, go out. 174 00:08:14,510 --> 00:08:16,590 See what's around. 175 00:08:16,630 --> 00:08:18,830 Dominic, you are an absolute magician... Thank you. 176 00:08:18,870 --> 00:08:21,190 ..when it comes to make-up and makeovers. 177 00:08:21,230 --> 00:08:22,630 Yes. All right? 178 00:08:22,670 --> 00:08:25,110 Does that mean that the appearance of your food 179 00:08:25,150 --> 00:08:26,590 is very important to you? 180 00:08:26,630 --> 00:08:28,630 The idea is, yes. 181 00:08:28,670 --> 00:08:31,870 But I think with this case, I just want to get to the end 182 00:08:31,910 --> 00:08:33,950 and have something you can eat. 183 00:08:33,990 --> 00:08:36,590 Right, OK. So, what are you going to make? 184 00:08:36,630 --> 00:08:38,950 I'm going to make a rosti. Nice idea. 185 00:08:38,990 --> 00:08:43,030 Because it's something I used to eat quite a lot, like, as a teenager. 186 00:08:43,070 --> 00:08:44,790 What are you serving with it? 187 00:08:44,830 --> 00:08:47,150 I would normally have it as a breakfast thing. OK. 188 00:08:47,190 --> 00:08:49,430 So, I'm going to have some bacon, some egg. 189 00:08:49,470 --> 00:08:51,470 Like, come on, we can do... I can do this. 190 00:08:51,510 --> 00:08:52,910 Of course you can. Yes. 191 00:08:52,950 --> 00:08:55,550 I think people with bald heads and glasses naturally fit 192 00:08:55,590 --> 00:08:57,430 into this kitchen. Well, you know what? 193 00:08:57,470 --> 00:09:00,310 We're similar, we have very similar looks. 194 00:09:00,350 --> 00:09:02,310 We get mistaken... Do you get mistaken for me? 195 00:09:02,350 --> 00:09:04,510 I've often got people coming up asking me to do their make-up. 196 00:09:04,550 --> 00:09:05,750 Oh, see, that's the thing. 197 00:09:05,790 --> 00:09:07,870 Everyone's asking me to cook things, and I just... 198 00:09:07,910 --> 00:09:09,190 I'm like, no. 199 00:09:11,550 --> 00:09:13,470 Dom got the celeriac. 200 00:09:13,510 --> 00:09:16,230 He is making us a breakfast, which is a great idea. 201 00:09:16,270 --> 00:09:19,430 Celeriac, he's grated, and then he's going to mix it with a little bit 202 00:09:19,470 --> 00:09:21,190 of potato and turn it into a rosti. 203 00:09:21,230 --> 00:09:23,950 A rosti is a vegetable cake. 204 00:09:23,990 --> 00:09:26,470 You just got to let it do its thing. 205 00:09:26,510 --> 00:09:28,910 You can't rush a rosti. 206 00:09:28,950 --> 00:09:31,350 And you can't say that when you've had a few drinks. 207 00:09:31,390 --> 00:09:34,110 He needs to make sure those rosti are cooked all the way through, 208 00:09:34,150 --> 00:09:37,150 otherwise the celeriac and the potato will be starchy 209 00:09:37,190 --> 00:09:39,070 and taste raw. 210 00:09:39,110 --> 00:09:41,750 I feel like I need to be looking busy. 211 00:09:41,790 --> 00:09:45,030 He's never used a celeriac before, and he's going for it. 212 00:09:45,070 --> 00:09:47,190 Do we at least get to keep the aprons? 213 00:09:47,230 --> 00:09:48,710 Yeah, I hope so. 214 00:09:48,750 --> 00:09:51,270 Cos otherwise I've come here for nothing. 215 00:09:51,310 --> 00:09:53,110 THEY LAUGH 216 00:09:54,590 --> 00:09:59,750 Retired school teacher Diane Carson shot to fame in the 2024 series 217 00:09:59,790 --> 00:10:03,910 of The Traitors, appearing alongside her son, Ross. 218 00:10:03,950 --> 00:10:07,910 Over seven million viewers watched as she met her demise, 219 00:10:07,950 --> 00:10:11,830 sipping pink prosecco from a poisoned chalice. 220 00:10:11,870 --> 00:10:13,430 The thing is, of course, don't forget, 221 00:10:13,470 --> 00:10:15,030 that I have something to prove. 222 00:10:15,070 --> 00:10:17,030 Because during my time in The Traitors, 223 00:10:17,070 --> 00:10:20,510 my son told the world my Sunday roasts were awful. 224 00:10:20,550 --> 00:10:22,950 And my Sunday roasts aren't awful. 225 00:10:22,990 --> 00:10:26,190 They're not amazing - but they're not awful. 226 00:10:26,230 --> 00:10:29,590 So, I sort of want to vindicate myself in some way! 227 00:10:32,230 --> 00:10:34,790 Diane, look, we loved you on The Traitors. All right? 228 00:10:34,830 --> 00:10:37,030 So, you can work things out really quickly. 229 00:10:37,070 --> 00:10:38,510 Mm... 230 00:10:38,550 --> 00:10:40,070 And successfully. It depends. 231 00:10:40,110 --> 00:10:43,190 Can you apply that same sort of logic to MasterChef and the cookery? 232 00:10:43,230 --> 00:10:44,990 I'm hoping to, yeah. 233 00:10:45,030 --> 00:10:47,390 Do you have a style with your cookery? 234 00:10:47,430 --> 00:10:48,870 Chaotic. 235 00:10:48,910 --> 00:10:51,190 You're in the right place. Yeah. 236 00:10:51,230 --> 00:10:53,950 You got the poussin. Mm-hm. What are you going to do with it? 237 00:10:53,990 --> 00:10:56,670 It's going to be stuffed and roasted with chips. 238 00:10:56,710 --> 00:10:58,390 So, chicken and chips. 239 00:10:58,430 --> 00:11:00,630 And I'm going to do a nice crispy chilli kale. 240 00:11:00,670 --> 00:11:02,510 Are you making a gravy of any sort? 241 00:11:02,550 --> 00:11:04,350 I do hope so, yeah. Chicken jus. 242 00:11:04,390 --> 00:11:06,030 What have you stuffed the poussin with? 243 00:11:06,070 --> 00:11:07,710 Just a shallot! 244 00:11:07,750 --> 00:11:09,750 But it's still stuffed, you know? 245 00:11:12,870 --> 00:11:14,710 Diane got the poussin. 246 00:11:14,750 --> 00:11:16,910 She's roasting the chicken whole. 247 00:11:16,950 --> 00:11:19,110 Diane's got to make sure that the chicken is seasoned really, 248 00:11:19,150 --> 00:11:22,910 really well. Hopefully the skin on the outside will be nice and crispy. 249 00:11:22,950 --> 00:11:25,790 But it's going to be actually cutting it and presenting it - 250 00:11:25,830 --> 00:11:27,510 how will she do that? 251 00:11:27,550 --> 00:11:30,550 Whenever she does, it needs to look pretty. 252 00:11:33,990 --> 00:11:35,950 Come on, Vito. You're Italian. 253 00:11:35,990 --> 00:11:38,110 You should know how to make pasta. Come on. 254 00:11:38,150 --> 00:11:41,950 Born in southern Italy, professional dancer Vito Coppola 255 00:11:41,990 --> 00:11:45,470 joined the Strictly line-up in 2022. 256 00:11:45,510 --> 00:11:47,910 Just a year later, he won the competition 257 00:11:47,950 --> 00:11:50,790 with Coronation Street star Ellie Leach. 258 00:11:52,270 --> 00:11:55,230 Because I'm a dancer, I don't dance on my own, I dance with a partner. 259 00:11:55,270 --> 00:11:57,830 So, the kitchen will be my dance partner. 260 00:11:57,870 --> 00:12:01,230 Come on, why...? Why you are sticking on my finger now? 261 00:12:01,270 --> 00:12:02,990 I will spin, probably, you know... 262 00:12:03,030 --> 00:12:06,190 Will be flour, like, flying around and salt everywhere. 263 00:12:06,230 --> 00:12:10,030 I just have to connect with the ingredient I will have. 264 00:12:10,070 --> 00:12:12,190 I have no idea how to do this. 265 00:12:13,630 --> 00:12:15,350 Vito got goat's cheese. 266 00:12:15,390 --> 00:12:17,150 He's going to make a bowl of pasta. 267 00:12:17,190 --> 00:12:19,710 In a pan, he has got a little bit of the goat cheese, 268 00:12:19,750 --> 00:12:21,670 which is in some flavoured oil, 269 00:12:21,710 --> 00:12:24,110 and that will come together like a creamy sauce. 270 00:12:24,150 --> 00:12:26,430 Then he's going to put more goat's cheese through the pasta 271 00:12:26,470 --> 00:12:27,910 right at the last minute. 272 00:12:27,950 --> 00:12:30,950 And maybe he's going to sprinkle pistachio nuts across the top. 273 00:12:30,990 --> 00:12:32,950 Is there a shape you call this? 274 00:12:32,990 --> 00:12:34,430 The shape? Yeah. 275 00:12:34,470 --> 00:12:37,110 The shape of pasta... Yeah. ..is a pasta rettangolare. 276 00:12:37,150 --> 00:12:39,950 I've never heard of rettangolare, but I'll give it a go. 277 00:12:39,990 --> 00:12:43,270 Garlic, goat's cheese, olive oil and pasta together? 278 00:12:43,310 --> 00:12:44,870 It could be fantastic. 279 00:12:44,910 --> 00:12:46,950 He's got to make sure there's plenty of goat's cheese in there, 280 00:12:46,990 --> 00:12:50,030 cos goat's cheese needs to be the star, not the pasta. 281 00:12:51,430 --> 00:12:54,230 Vito, should I be surprised that a southern Italian 282 00:12:54,270 --> 00:12:55,750 is making pasta or not? 283 00:12:55,790 --> 00:12:58,710 No, I mean, I spent all my childhood with my grandma, 284 00:12:58,750 --> 00:13:02,110 my nonna, my mum, you know, and I want to make them proud. 285 00:13:02,150 --> 00:13:04,590 For us, food is a big thing, it's very important. 286 00:13:04,630 --> 00:13:06,670 You cook and you talk like you dance, lots of expression. 287 00:13:06,710 --> 00:13:08,510 Yeah, I do, actually. Lots of passion. 288 00:13:08,550 --> 00:13:10,190 Very expressive, yeah! 289 00:13:10,230 --> 00:13:12,750 And that's why, you know, I have to try to be very focused. 290 00:13:12,790 --> 00:13:16,070 The main thing is, always try to channel everything, you know, 291 00:13:16,110 --> 00:13:18,190 in the thing you do, otherwise it's too away. 292 00:13:18,230 --> 00:13:19,590 You know, up and down, diagonal. 293 00:13:19,630 --> 00:13:21,070 I'm exhausted. 294 00:13:21,110 --> 00:13:22,550 I know! 295 00:13:22,590 --> 00:13:25,670 You move around more in five minutes than I do all day. I know! 296 00:13:29,470 --> 00:13:30,950 Guys, you're halfway. 297 00:13:32,750 --> 00:13:33,990 OK. 298 00:13:35,270 --> 00:13:37,790 Try not to rip them... 299 00:13:37,830 --> 00:13:41,670 Singer-songwriter Mutya Buena is best known as a founding member 300 00:13:41,710 --> 00:13:44,390 of pop supergroup, the Sugababes. 301 00:13:44,430 --> 00:13:46,790 I've never done this in my life. 302 00:13:46,830 --> 00:13:50,390 After three multi-platinum selling albums, she left to pursue 303 00:13:50,430 --> 00:13:55,830 a successful solo career, before the band reformed in 2022. 304 00:13:55,870 --> 00:13:57,590 I'm not a chef, you know, 305 00:13:57,630 --> 00:14:01,030 but I do know how to mix good flavours together. 306 00:14:01,070 --> 00:14:03,590 And I also don't measure. 307 00:14:03,630 --> 00:14:05,510 So, I literally throw. 308 00:14:05,550 --> 00:14:07,590 I throw in and pray for the best. 309 00:14:07,630 --> 00:14:09,830 So, this is kind of what I'm going to be doing today. 310 00:14:11,030 --> 00:14:12,430 Mutya's got the scallops. 311 00:14:12,470 --> 00:14:14,870 She's never cleaned a scallop before in her life, but she's done 312 00:14:14,910 --> 00:14:16,230 very nicely with that. 313 00:14:16,270 --> 00:14:17,590 Oh! 314 00:14:17,630 --> 00:14:18,870 Close. 315 00:14:18,910 --> 00:14:21,910 The scallop needs to have a nice little colour on the outside of it, 316 00:14:21,950 --> 00:14:24,830 and then it should be soft on the inside and slightly bouncy. 317 00:14:24,870 --> 00:14:28,070 Then she's making a dressing separately in a pan. 318 00:14:28,110 --> 00:14:31,670 Ginger, chilli, spring onions and soy sauce. 319 00:14:31,710 --> 00:14:35,070 Mutya's cooked some rice. Free flowing rice, please, Mutya. 320 00:14:35,110 --> 00:14:36,710 Hopefully seasoned quite well, 321 00:14:36,750 --> 00:14:39,510 and not in any way hard or soggy or stuck together. 322 00:14:41,270 --> 00:14:43,470 Do you have a style of cookery, would you say? 323 00:14:43,510 --> 00:14:45,310 Well, I grew up on Filipino foods. 324 00:14:45,350 --> 00:14:47,150 My dad's Filipino. 325 00:14:47,190 --> 00:14:51,230 So, I pretty much eat meat and rice every day. 326 00:14:51,270 --> 00:14:55,630 But I've not done scallops before, unless it was out of a packet. 327 00:14:55,670 --> 00:14:57,190 Have you eaten scallops? 328 00:14:57,230 --> 00:14:59,710 I have, in a nice restaurant. 329 00:14:59,750 --> 00:15:02,950 I like spice, so I thought I'd just try a bit of butter 330 00:15:02,990 --> 00:15:04,550 with a bit more spice. 331 00:15:04,590 --> 00:15:06,070 But my nerves are taking over. 332 00:15:06,110 --> 00:15:09,110 So, you've performed in front of tens of thousands of people. I have. 333 00:15:09,150 --> 00:15:11,350 And you're nervous of cooking a scallop for me and John? 334 00:15:11,390 --> 00:15:12,710 Yes. 335 00:15:12,750 --> 00:15:14,990 This sounds great. Thank you. 336 00:15:19,910 --> 00:15:22,350 You know what they say - less haste, more speed. 337 00:15:22,390 --> 00:15:24,550 Well, I'm more speed... 338 00:15:24,590 --> 00:15:26,710 ..lots of anxiety. 339 00:15:26,750 --> 00:15:31,590 44-year-old OJ Borg has hosted BBC Radio 2's midnight 340 00:15:31,630 --> 00:15:34,590 to 3am slot since 2018. 341 00:15:34,630 --> 00:15:39,430 By day, he lives in Manchester, and cooks regularly for his family. 342 00:15:41,510 --> 00:15:44,950 Am I competitive? Yes, but in a really wholesome way. 343 00:15:44,990 --> 00:15:46,830 Like, I love a competition. 344 00:15:46,870 --> 00:15:49,350 I love competing, I love trying to win. 345 00:15:49,390 --> 00:15:51,150 And I never lose. 346 00:15:51,190 --> 00:15:53,910 I just sometimes haven't finished winning when the time runs out. 347 00:15:55,910 --> 00:15:59,110 OJ, I used to work through the night. Yeah. You work funny hours. 348 00:15:59,150 --> 00:16:01,150 Does that mess up your meal patterns? 349 00:16:01,190 --> 00:16:04,790 Mate, I have about 4,000 meals a day, at all weird times. 350 00:16:04,830 --> 00:16:06,550 Like, I don't eat at the same time as anyone else. 351 00:16:06,590 --> 00:16:08,870 I try not to eat during my show, cos that is a short cut 352 00:16:08,910 --> 00:16:11,110 to falling asleep during a long record. 353 00:16:11,150 --> 00:16:13,550 Put Meat Loaf on - my producer will be kicking me awake. 354 00:16:13,590 --> 00:16:15,670 OK, now, you got the pineapple. Yes. 355 00:16:15,710 --> 00:16:16,830 Which I don't think is easy. 356 00:16:16,870 --> 00:16:18,230 No. 357 00:16:18,270 --> 00:16:21,030 But had I got the poussin, I don't know what I'd have done with that, 358 00:16:21,070 --> 00:16:23,350 cos I'm a vegetarian, never cooked meat. 359 00:16:23,390 --> 00:16:26,750 I am going to attempt to blacken it, which is a good way of saying, 360 00:16:26,790 --> 00:16:28,790 if I burn it, I've meant to do it. 361 00:16:28,830 --> 00:16:31,350 I'm going to turn that into a salsa with mushrooms, 362 00:16:31,390 --> 00:16:33,270 and then put it into a tortilla. 363 00:16:33,310 --> 00:16:35,950 Potatoes on the side with some paprika on it. 364 00:16:35,990 --> 00:16:37,390 Do you make tortillas at home? 365 00:16:37,430 --> 00:16:38,710 Never done it. OK. 366 00:16:38,750 --> 00:16:40,630 This is pretty ambitious, OJ. 367 00:16:40,670 --> 00:16:42,230 Listen, I like ambition. 368 00:16:42,270 --> 00:16:44,790 I like to go big, and then normally go home. 369 00:16:47,150 --> 00:16:50,230 OJ got the pineapple, and I would have thought he would go sweet, 370 00:16:50,270 --> 00:16:52,550 but he's not, he's going savoury. 371 00:16:52,590 --> 00:16:54,790 He's going to make us tortillas. 372 00:16:54,830 --> 00:16:56,510 He's going to have to make sure they get really thin. 373 00:16:56,550 --> 00:16:59,190 But he's going to put them in a pan, get some colour on the outside. 374 00:16:59,230 --> 00:17:00,830 That is... 375 00:17:00,870 --> 00:17:03,110 LAUGHING:Look at this. 376 00:17:03,150 --> 00:17:05,910 With the pineapple, he's going to make a charred pineapple salsa. 377 00:17:05,950 --> 00:17:07,950 Well, that's great. 378 00:17:07,990 --> 00:17:10,870 Charred pineapple, chillies, tomatoes, coriander. 379 00:17:10,910 --> 00:17:13,110 As long as there's a nice amount of spice in there, 380 00:17:13,150 --> 00:17:14,710 I'll be really excited about it. 381 00:17:14,750 --> 00:17:16,990 The mushrooms, he's doused in soy sauce. 382 00:17:17,030 --> 00:17:19,070 I hope they don't become too salty. 383 00:17:19,110 --> 00:17:21,310 Let's see if it works. 384 00:17:21,350 --> 00:17:24,830 That feels better. That feels better. 385 00:17:24,870 --> 00:17:26,990 Guys, I'm sorry. 386 00:17:27,030 --> 00:17:29,150 You have eight minutes left. 387 00:17:32,390 --> 00:17:35,390 Right, I suppose I should really start cutting that now, shouldn't I? 388 00:17:35,430 --> 00:17:38,630 I'm looking at everyone running around, and I'm just sitting here 389 00:17:38,670 --> 00:17:41,830 waiting for two very small frying pans to cook. 390 00:17:41,870 --> 00:17:44,790 So, I'm panicking that I'm not doing enough. 391 00:17:44,830 --> 00:17:47,030 I didn't expect this. 392 00:17:47,070 --> 00:17:49,470 They're becoming huge...! 393 00:17:49,510 --> 00:17:51,390 They look like towels. 394 00:17:52,910 --> 00:17:54,870 Right, I'm going rogue. 395 00:17:54,910 --> 00:17:59,910 I'm going to make a mustard creme fraiche sauce. 396 00:18:01,950 --> 00:18:05,510 Do you know what, I'd like to point out I never carve meat. 397 00:18:05,550 --> 00:18:07,190 My husband does it. 398 00:18:07,230 --> 00:18:08,910 As you can see. 399 00:18:08,950 --> 00:18:10,350 Presentation, OJ... 400 00:18:12,270 --> 00:18:14,070 I smell burning. 401 00:18:14,110 --> 00:18:16,390 90 seconds. That's a minute and a half. 402 00:18:16,430 --> 00:18:18,590 Let's finish up now, please. 403 00:18:21,230 --> 00:18:23,150 Actually, that's not too bad. 404 00:18:25,750 --> 00:18:28,830 God, I cannot believe I'm even here doing this. 405 00:18:30,070 --> 00:18:32,270 Oh! This is very cute. 406 00:18:34,310 --> 00:18:36,790 That's it, your time is up. Stop! 407 00:18:36,830 --> 00:18:38,270 Well done. 408 00:18:38,310 --> 00:18:39,270 HE EXHALES 409 00:18:42,270 --> 00:18:44,830 I sweat everywhere in my body, yeah. 410 00:18:44,870 --> 00:18:47,070 I think more than when I dance. 411 00:18:49,550 --> 00:18:51,430 Mutya, are you ready? 412 00:18:51,470 --> 00:18:53,390 I am. Come on. We're ready for you. 413 00:18:53,430 --> 00:18:54,870 I'm nervous. 414 00:18:54,910 --> 00:18:57,270 First up is pop star Mutya. 415 00:18:57,310 --> 00:18:58,990 Hello. 416 00:18:59,030 --> 00:19:03,990 She's serving her main ingredient of scallops with chillies, 417 00:19:04,030 --> 00:19:07,430 rice and a pepper, chilli, ginger and soy sauce. 418 00:19:09,590 --> 00:19:12,030 My observation here, you've got the scallops out of the shell 419 00:19:12,070 --> 00:19:14,270 really well. Thank you. 420 00:19:19,310 --> 00:19:22,030 That may well be the first time you've ever cooked a scallop, 421 00:19:22,070 --> 00:19:24,270 but you've cooked it perfectly. Thank you. 422 00:19:24,310 --> 00:19:26,070 Oh, I'm going to... OK. 423 00:19:26,110 --> 00:19:27,510 You've got colour on the outside. 424 00:19:27,550 --> 00:19:29,990 That is a perfect texture inside there. 425 00:19:30,030 --> 00:19:32,630 There's a little hint of chilli on it, as well. 426 00:19:32,670 --> 00:19:35,750 Your rice is light and it's fluffy. 427 00:19:35,790 --> 00:19:37,710 I think your food's fantastic. 428 00:19:37,750 --> 00:19:39,270 Thank you. Oh! 429 00:19:40,670 --> 00:19:43,630 Great sauce. Those flavours to me are quite familiar, 430 00:19:43,670 --> 00:19:46,030 as far as being really Filipino. Yeah. 431 00:19:46,070 --> 00:19:48,830 Lovely saltiness, sweetness of peppers, a little bit of chilli heat 432 00:19:48,870 --> 00:19:50,590 coming through there, as well. 433 00:19:50,630 --> 00:19:53,630 You were clever here. You stayed with things that you know. Mm-hm. 434 00:19:53,670 --> 00:19:56,550 And you paired it with something you didn't know. 435 00:19:56,590 --> 00:19:58,470 Good job. Thank you. 436 00:19:58,510 --> 00:20:01,350 I'm so proud. Thank you. 437 00:20:01,390 --> 00:20:02,430 Oh! 438 00:20:04,470 --> 00:20:07,910 I was so nervous this morning, and now I just feel like, OK, 439 00:20:07,950 --> 00:20:11,430 I've got that out of the way and... there's a chance. 440 00:20:11,470 --> 00:20:14,470 So... But I'm... I'm just over the moon. 441 00:20:14,510 --> 00:20:17,110 Like, they actually carried on eating it afterwards. 442 00:20:17,150 --> 00:20:20,270 So, I'm still trying to come back to Earth right now. 443 00:20:20,310 --> 00:20:23,230 Yeah, I'm on a high. I'm on a high. 444 00:20:24,550 --> 00:20:28,270 Dancer Vito has cooked his ingredient of goat's cheese 445 00:20:28,310 --> 00:20:32,150 with butter and olive oil to make a sauce for his handmade 446 00:20:32,190 --> 00:20:37,190 pasta rettangolares, garnished with chopped pistachios. 447 00:20:37,230 --> 00:20:39,270 Now, the shape of this pasta... 448 00:20:39,310 --> 00:20:40,750 Pasta rettangolare. 449 00:20:40,790 --> 00:20:42,990 Yeah, is there such a thing, or is it something you made up? 450 00:20:43,030 --> 00:20:44,470 It's something that I made up. 451 00:20:44,510 --> 00:20:46,270 Beautiful. I'm glad you're honest. 452 00:20:46,310 --> 00:20:47,590 Yeah! 453 00:20:54,470 --> 00:20:56,550 Firstly, can I say, I love your passion? 454 00:20:56,590 --> 00:20:58,110 Love that you've made pasta. 455 00:20:58,150 --> 00:21:00,070 You can definitely taste the goat's cheese. 456 00:21:00,110 --> 00:21:03,150 And I like the sweet pistachio nuts with it, I think that's wonderful. 457 00:21:03,190 --> 00:21:05,030 With the garlic coming through the background, 458 00:21:05,070 --> 00:21:07,230 salty Parmesan, that's really good. 459 00:21:07,270 --> 00:21:09,550 But that sauce and the pasta hasn't become one, 460 00:21:09,590 --> 00:21:11,990 because you haven't used the pasta water. 461 00:21:12,030 --> 00:21:13,750 If you use the hot pasta water, 462 00:21:13,790 --> 00:21:16,110 you won't get these big lumps of cheese. 463 00:21:16,150 --> 00:21:17,830 It will become more like a sauce. 464 00:21:17,870 --> 00:21:21,030 It doesn't have that unity that you would want... 465 00:21:21,070 --> 00:21:24,070 With the dancer. That's right. Yeah. 466 00:21:24,110 --> 00:21:26,630 Your pasta is rolled out thin enough. 467 00:21:26,670 --> 00:21:29,030 You've got a lovely, lovely flavour of that goat's cheese. 468 00:21:29,070 --> 00:21:32,750 It's clear throughout. It's salty, a little bit tangy. 469 00:21:32,790 --> 00:21:35,750 I think you must have spent a lot of time with Mama and Nonna 470 00:21:35,790 --> 00:21:39,550 at the kitchen table eating pasta, cos that is really quite lovely. 471 00:21:39,590 --> 00:21:41,710 All right, thank you. Thank you. 472 00:21:44,510 --> 00:21:46,230 I mean, wow! 473 00:21:46,270 --> 00:21:49,510 I just have my heart inside, like, boom, boom, boom, boom. 474 00:21:51,190 --> 00:21:54,230 I feel, honestly, like, overwhelmed. 475 00:21:54,270 --> 00:21:56,150 I didn't expect all of this. 476 00:21:56,190 --> 00:21:58,510 It's like...my mind is blowing. 477 00:22:00,390 --> 00:22:06,710 Radio DJ OJ has used the pineapple to make a vegetarian main. 478 00:22:06,750 --> 00:22:10,190 Blackened pineapple salsa with tomatoes and chilli, 479 00:22:10,230 --> 00:22:14,350 served in a tortilla, with soy mushrooms and sour cream 480 00:22:14,390 --> 00:22:17,950 and paprika spiced potatoes. 481 00:22:23,190 --> 00:22:25,470 I'm pleased to tell you, the pineapple is the star of the show. 482 00:22:25,510 --> 00:22:27,710 Good. Well done, you. 483 00:22:27,750 --> 00:22:31,070 I believe that pineapple could be a little bit more spiced. 484 00:22:31,110 --> 00:22:36,190 Tortilla - lovely, nice and soft, not too crisp, but really thin. 485 00:22:36,230 --> 00:22:39,190 Mushrooms' all meaty, with a little bit of saltiness coming from soy. 486 00:22:39,230 --> 00:22:41,590 The red onions and the coriander running through the whole thing, 487 00:22:41,630 --> 00:22:44,470 giving you a bit of freshness. I'm really impressed. 488 00:22:44,510 --> 00:22:46,310 Give it a bit of chilli...! 489 00:22:47,550 --> 00:22:52,230 That real heady, almost sharp sweetness of the pineapple is great. 490 00:22:52,270 --> 00:22:56,310 These potatoes that are smoky with paprika are absolutely lovely. 491 00:22:56,350 --> 00:22:58,510 If you've been a vegetarian all your life, you have to be creative 492 00:22:58,550 --> 00:23:00,670 in your cookery, and you can see that here. 493 00:23:00,710 --> 00:23:02,790 I think that's great. Thank you. 494 00:23:02,830 --> 00:23:04,190 OJ, are you happy with that? 495 00:23:04,230 --> 00:23:06,710 I wish I'd got more chilli into it, cos I could taste the lack of chilli 496 00:23:06,750 --> 00:23:09,350 and I just... I panicked at the end and thought, oh, it'll be fine. 497 00:23:09,390 --> 00:23:10,590 When it wasn't. 498 00:23:12,670 --> 00:23:17,510 Right now I'm feeling like I've just run 94 marathons back-to-back. 499 00:23:18,790 --> 00:23:22,870 What their comments were, were absolutely bang on, and I want to... 500 00:23:22,910 --> 00:23:24,230 ..make it right! 501 00:23:25,990 --> 00:23:30,350 TV personality Diane got the poussin. 502 00:23:30,390 --> 00:23:33,230 She's roasted it, stuffed with a shallot, 503 00:23:33,270 --> 00:23:36,310 and served it with crispy honey and chilli kale, 504 00:23:36,350 --> 00:23:38,870 chips and a chicken jus. 505 00:23:40,550 --> 00:23:42,070 I seem to have a breast and a leg. 506 00:23:42,110 --> 00:23:43,910 Gregg seems to be missing an appendage. 507 00:23:43,950 --> 00:23:47,070 Yeah, I mean, to be fair, I don't do the carving at home, 508 00:23:47,110 --> 00:23:51,710 so I sort of just muddled my way through carving the chicken for you. 509 00:23:56,670 --> 00:23:59,070 Your chicken is glorious. 510 00:23:59,110 --> 00:24:01,070 It's really soft and moist. 511 00:24:02,390 --> 00:24:04,750 It looks like it's been hacked away from the bone, but... 512 00:24:04,790 --> 00:24:06,350 Yeah, it has, really. 513 00:24:06,390 --> 00:24:08,910 But it tastes fantastic. Thank you. 514 00:24:08,950 --> 00:24:12,150 Now, am I telling the truth, or am I a traitor? 515 00:24:12,190 --> 00:24:15,790 Well, in this case, you're telling the truth. 516 00:24:15,830 --> 00:24:18,390 Your chips, they're a bit soggy. 517 00:24:18,430 --> 00:24:19,990 They haven't quite worked out. 518 00:24:20,030 --> 00:24:24,030 The sauce could be thicker, but it's got the lovely chicken flavour. 519 00:24:24,070 --> 00:24:27,030 The kale itself, with a little bit of spice coming through it, 520 00:24:27,070 --> 00:24:29,910 and then sweetness of honey, that's fab. 521 00:24:29,950 --> 00:24:31,870 I'm impressed with your palette, Diane. 522 00:24:31,910 --> 00:24:33,790 Your carving is atrocious. 523 00:24:35,150 --> 00:24:36,350 Thanks, Diane. 524 00:24:38,070 --> 00:24:40,830 I knew the carving was going to be a problem, and I worried about it 525 00:24:40,870 --> 00:24:43,510 from probably the beginning. 526 00:24:43,550 --> 00:24:45,070 It was a bit of a hash. 527 00:24:45,110 --> 00:24:47,110 But it still tasted OK. 528 00:24:47,150 --> 00:24:51,150 Finally, it's make-up artist and TV judge Dominic, 529 00:24:51,190 --> 00:24:55,710 who has used his ingredient of celeriac to make a breakfast dish. 530 00:24:55,750 --> 00:24:59,430 A celeriac and potato rosti, fried egg, 531 00:24:59,470 --> 00:25:02,910 crispy bacon and roasted tomatoes, 532 00:25:02,950 --> 00:25:07,590 with a wholegrain mustard, soy and creme fraiche sauce. 533 00:25:15,750 --> 00:25:17,910 I love your rosti, I really do. 534 00:25:17,950 --> 00:25:19,830 I think it's a very, very clever idea. 535 00:25:19,870 --> 00:25:22,790 It's cooked all the way through, it's not burnt, it's not greasy. 536 00:25:22,830 --> 00:25:25,830 Fried egg across the top with the yolk running down onto it 537 00:25:25,870 --> 00:25:27,510 and crispy bits of bacon. 538 00:25:27,550 --> 00:25:29,510 I'm liking this a lot. 539 00:25:29,550 --> 00:25:32,710 Your splodge, it actually tastes all right. 540 00:25:32,750 --> 00:25:36,070 But, you know, a grey splodge just looks to me like 541 00:25:36,110 --> 00:25:39,150 grouting for the tiles in your kitchen. 542 00:25:39,190 --> 00:25:44,950 But the design and cookery of your rosti breakfast is wonderful. 543 00:25:44,990 --> 00:25:46,550 Brilliant. 544 00:25:46,590 --> 00:25:49,870 Dominic, I'm really impressed. You season well, you cook calmly. 545 00:25:49,910 --> 00:25:52,230 Taking your celeriac and doing what you did, 546 00:25:52,270 --> 00:25:54,310 I thought was very, very brave. Thank you. 547 00:25:54,350 --> 00:25:55,670 I think that's great. 548 00:25:56,990 --> 00:25:59,350 It's quite emotional up here, isn't it? 549 00:25:59,390 --> 00:26:02,430 This is probably more stressful than Fashion Week. 550 00:26:02,470 --> 00:26:04,870 I can handle 50 models - bring them on. 551 00:26:04,910 --> 00:26:06,230 This? 552 00:26:06,270 --> 00:26:08,030 HE EXHALES SHARPLY 553 00:26:10,390 --> 00:26:14,190 I feel so sorry for all those make-up artists that I have judged 554 00:26:14,230 --> 00:26:18,030 over the years, because I now totally understand how they 555 00:26:18,070 --> 00:26:21,470 must feel, and I just... I feel like I need to phone each 556 00:26:21,510 --> 00:26:24,310 and every one of them and apologise, because it's just the horror... 557 00:26:24,350 --> 00:26:26,070 It's horrifying. 558 00:26:28,550 --> 00:26:30,950 We got through this, didn't we? We got through this. 559 00:26:30,990 --> 00:26:32,910 But I did it. I made a rosti! 560 00:26:32,950 --> 00:26:34,470 I mean, what? 561 00:26:34,510 --> 00:26:36,390 I don't even know where that came from. 562 00:26:36,430 --> 00:26:39,910 Maybe I got a little chef inside me that's just desperate to come out. 563 00:26:39,950 --> 00:26:42,390 A bit like Ratatouille is like going to pull my hair. 564 00:26:42,430 --> 00:26:44,030 If I had some. 565 00:26:46,430 --> 00:26:51,110 From a very nervous start, these five have truly impressed. 566 00:26:51,150 --> 00:26:52,550 Ooh! 567 00:26:52,590 --> 00:26:54,670 Well done, guys. 568 00:26:54,710 --> 00:26:56,990 That was quality! 569 00:26:57,030 --> 00:27:00,630 Mutya with her scallops and that ginger, chilli sauce 570 00:27:00,670 --> 00:27:02,110 I thought was just outstanding. 571 00:27:02,150 --> 00:27:04,390 But rostis, perfectly cooked chicken. 572 00:27:04,430 --> 00:27:07,070 Making your own pasta, making your own tortillas. 573 00:27:07,110 --> 00:27:09,790 I mean, what's not to like about these five? 574 00:27:09,830 --> 00:27:12,390 The only problem now for them is our expectations have 575 00:27:12,430 --> 00:27:13,910 just gone flying high. 576 00:27:13,950 --> 00:27:15,390 That was intense. 577 00:27:15,430 --> 00:27:17,030 It was. It was, very. 578 00:27:17,070 --> 00:27:19,190 Cos they said nice things. They did. 579 00:27:19,230 --> 00:27:21,790 That's, I think, setting us up possibly for a fall. 580 00:27:21,830 --> 00:27:24,150 What comes up next, of course, is going to be tough. 581 00:27:24,190 --> 00:27:26,230 And they're going to have to step it up. 582 00:27:26,270 --> 00:27:28,910 110% of commitment, effort, and we smash it. 583 00:27:28,950 --> 00:27:31,270 I agree. We've got this. Yeah... 584 00:27:31,310 --> 00:27:33,990 THEY LAUGH 585 00:27:34,030 --> 00:27:36,230 Can I just have a nap first? 586 00:27:59,470 --> 00:28:01,510 Welcome back and congratulations. 587 00:28:01,550 --> 00:28:04,670 You have got off to an absolute flying start. 588 00:28:04,710 --> 00:28:07,830 This we call a dinner party challenge. 589 00:28:07,870 --> 00:28:12,230 It's your dinner party, and we are the guests. 590 00:28:12,270 --> 00:28:14,710 We want something with a bit of glamour, please. 591 00:28:14,750 --> 00:28:16,190 A bit of sophistication. 592 00:28:16,230 --> 00:28:20,150 You'll have one hour and 15 minutes - a main course and a dessert. 593 00:28:20,190 --> 00:28:24,030 At the end of this, one of you is going home. 594 00:28:24,070 --> 00:28:25,950 You know what you got to do. 595 00:28:25,990 --> 00:28:28,510 Ladies and gentlemen, let's cook. 596 00:28:34,670 --> 00:28:36,390 Oh, no! 597 00:28:36,430 --> 00:28:38,430 Oh, no, I've got a shell. I've got a shell. 598 00:28:39,750 --> 00:28:42,030 I got it. I got it, I got it, I got it. 599 00:28:42,070 --> 00:28:43,510 Still nerve-racking. 600 00:28:43,550 --> 00:28:47,070 {\an8}But I've done this a lot... a lot more times than scallops. 601 00:28:49,030 --> 00:28:51,870 So, I grew up in a Filipino household. My mum's English, 602 00:28:51,910 --> 00:28:53,910 but my dad was more of the chef. 603 00:28:53,950 --> 00:28:57,270 I never thought I would be trying to be like him. 604 00:28:57,310 --> 00:28:58,830 And cook like him. 605 00:29:01,510 --> 00:29:05,270 Mutya, we now know that you like big, bold flavours. 606 00:29:05,310 --> 00:29:07,270 Are we getting those same sort of flavours again? 607 00:29:07,310 --> 00:29:08,870 Yeah, very similar. 608 00:29:08,910 --> 00:29:11,190 So, I'm going to be cooking chicken adobo, 609 00:29:11,230 --> 00:29:13,390 served with rice and pak choi. 610 00:29:13,430 --> 00:29:15,950 Adobo - classically, in the Philippines - 611 00:29:15,990 --> 00:29:18,150 basically means it's a stew. Yes. 612 00:29:18,190 --> 00:29:20,670 Do you cook this adobo for your father? 613 00:29:20,710 --> 00:29:22,990 No, I don't. He cooks it for me. 614 00:29:23,030 --> 00:29:24,910 And are you making a cheesecake? 615 00:29:24,950 --> 00:29:27,910 I AM making a cheesecake. It's the only dessert I can make. 616 00:29:27,950 --> 00:29:30,470 I'm not..I'm not great at desserts. I'm so sorry. 617 00:29:30,510 --> 00:29:33,510 What makes for a great dinner party? What does it need? 618 00:29:33,550 --> 00:29:36,430 Great company, great food, and lots of alcohol. 619 00:29:36,470 --> 00:29:38,070 Have you got the alcohol? 620 00:29:38,110 --> 00:29:39,230 No, I wish. 621 00:29:39,270 --> 00:29:41,390 I think I need some right now. I'm nervous. 622 00:29:43,910 --> 00:29:46,390 Mutya, she's got an adobo, chicken adobo. 623 00:29:46,430 --> 00:29:49,790 That is the chicken cooked down with the sauce, with vegetables in it, 624 00:29:49,830 --> 00:29:52,790 ginger, garlic, soy, until it's nice and thick. 625 00:29:52,830 --> 00:29:55,190 Like a real proper sticky stew. 626 00:29:55,230 --> 00:29:58,390 All the flavours go into the chicken to make the flesh itself 627 00:29:58,430 --> 00:30:00,270 full of flavour. 628 00:30:00,310 --> 00:30:02,950 The chicken in this sauce should just fall off the bone 629 00:30:02,990 --> 00:30:05,110 and still be lovely and moist. 630 00:30:05,150 --> 00:30:07,150 I don't really have a worry about the main. 631 00:30:07,190 --> 00:30:11,470 But the dessert... I have worries all around with that. 632 00:30:11,510 --> 00:30:13,950 OK, I don't know how to work this stuff. 633 00:30:13,990 --> 00:30:17,030 All I've been thinking about is, how am I going to make this cheesecake? 634 00:30:17,070 --> 00:30:19,070 Because I've only done it once. 635 00:30:19,110 --> 00:30:21,310 Oh, my God, this is going to go terribly wrong. 636 00:30:21,350 --> 00:30:23,070 MUTYA LAUGHS 637 00:30:23,110 --> 00:30:25,070 A vanilla cheesecake from Mutya. 638 00:30:25,110 --> 00:30:28,710 We would like a nice buttery biscuit base, but not too thick. 639 00:30:28,750 --> 00:30:32,350 And on top of that, cream cheese with a good amount of vanilla. 640 00:30:32,390 --> 00:30:34,630 They're not massively challenging recipes, 641 00:30:34,670 --> 00:30:36,390 however, they do sound delicious. 642 00:30:36,430 --> 00:30:38,070 Oh. OK. 643 00:30:38,110 --> 00:30:40,830 If I can get both of them right, I'm hoping it could keep me 644 00:30:40,870 --> 00:30:44,350 in the competition, but... I mean, no-one wants to be out first. 645 00:30:44,390 --> 00:30:46,430 I don't want to be out first. 646 00:30:48,310 --> 00:30:50,230 OJ:You can practise as much as you want, can't you? 647 00:30:50,270 --> 00:30:51,870 You can do it a million times. 648 00:30:51,910 --> 00:30:56,510 But, realistically, until you are here doing it... 649 00:30:56,550 --> 00:30:57,990 ..ain't real, is it? 650 00:30:59,950 --> 00:31:03,750 I am doing a roast cauliflower covered in harissa and a chermoula 651 00:31:03,790 --> 00:31:06,230 and tahini and lemon and pomegranate, 652 00:31:06,270 --> 00:31:08,030 and that'll be served with flatbreads. 653 00:31:08,070 --> 00:31:10,030 And then I'm doing a torta tal-Lewz, 654 00:31:10,070 --> 00:31:12,590 which is the Maltese almond frangipane cake 655 00:31:12,630 --> 00:31:13,950 that my nana used to make. 656 00:31:13,990 --> 00:31:16,390 So she owned a B&B in Malta, and I remember having them, 657 00:31:16,430 --> 00:31:17,550 I remember loving them. 658 00:31:17,590 --> 00:31:19,030 They're super sweet, you know. 659 00:31:19,070 --> 00:31:21,310 And then I'm doing a whisky cream on top. 660 00:31:21,350 --> 00:31:23,590 Big, big flavours here, OJ, and quite a lot to do. 661 00:31:23,630 --> 00:31:25,870 Oh, tons to do. You only get one chance. If somebody's going 662 00:31:25,910 --> 00:31:28,430 home today, I'd rather have left it all out there 663 00:31:28,470 --> 00:31:30,110 and gone as big as possible. Why not? 664 00:31:30,150 --> 00:31:31,270 OJ, good luck. 665 00:31:32,870 --> 00:31:36,470 OJ's main course is a roasted head of cauliflower. 666 00:31:36,510 --> 00:31:37,830 That's a massive risk. 667 00:31:37,870 --> 00:31:40,270 Cauliflower is quite bland. 668 00:31:40,310 --> 00:31:43,030 I think with both my dishes, I want to be able to show 669 00:31:43,070 --> 00:31:45,790 that I can create tasty vegetarian food. 670 00:31:45,830 --> 00:31:48,270 The cauliflower I grew up thinking was rubbish. 671 00:31:48,310 --> 00:31:50,590 No-one liked cauliflower, so the fact that you can do it 672 00:31:50,630 --> 00:31:52,830 in an entertaining way I quite like. 673 00:31:52,870 --> 00:31:56,190 He's going to cover it with harissa, which is a spice mix 674 00:31:56,230 --> 00:31:59,550 from North Africa, and then roast it so that all the flavours 675 00:31:59,590 --> 00:32:02,070 of the spice comes out. 676 00:32:02,110 --> 00:32:03,350 Then chermoula. 677 00:32:03,390 --> 00:32:05,030 Chermoula is a herb mix. 678 00:32:05,070 --> 00:32:07,350 Then tahini, sesame seed paste, 679 00:32:07,390 --> 00:32:09,790 and then he's going to make his own flatbreads. 680 00:32:09,830 --> 00:32:12,070 I think it sounds delicious. 681 00:32:12,110 --> 00:32:15,830 Dessert is a Maltese tart I've never heard of before. 682 00:32:15,870 --> 00:32:18,790 Apparently it's pastry, with jam in there, 683 00:32:18,830 --> 00:32:21,150 and then he puts frangipane across the top. 684 00:32:21,190 --> 00:32:23,470 Frangipane is an almond mixture. 685 00:32:23,510 --> 00:32:26,710 And then he's going to bake it and it's going to puff up. 686 00:32:26,750 --> 00:32:31,030 I've made six just in case four go wrong! 687 00:32:31,070 --> 00:32:33,350 Belt, braces and a helmet, 688 00:32:33,390 --> 00:32:34,870 and a safety line, 689 00:32:34,910 --> 00:32:36,590 and a stunt coordinator. 690 00:32:36,630 --> 00:32:38,750 The pastry has to be cooked really, really well. 691 00:32:38,790 --> 00:32:41,350 Then the frangipane, lovely and firm. 692 00:32:41,390 --> 00:32:43,070 Forgot to trim them. 693 00:32:44,750 --> 00:32:47,350 Trying to do pastry under the powerful gaze 694 00:32:47,390 --> 00:32:48,550 of Gregg and John, 695 00:32:48,590 --> 00:32:50,550 I don't know, it's a stupid thing to do. 696 00:32:50,590 --> 00:32:52,470 Some of them are a bit agricultural. 697 00:32:52,510 --> 00:32:54,870 So if I end up serving them something that looks like 698 00:32:54,910 --> 00:32:56,910 a tumbledown house... 699 00:32:56,950 --> 00:32:58,990 There'll be a lot of cream on it - let's put it like that. 700 00:32:59,030 --> 00:33:00,990 I'll try and hide it in cream. 701 00:33:02,870 --> 00:33:03,830 OK. 702 00:33:05,630 --> 00:33:07,430 Dinner parties... 703 00:33:07,470 --> 00:33:10,310 There's a time when people need to leave and... 704 00:33:10,350 --> 00:33:13,470 ..my friends don't know that time, so I won't necessarily have them 705 00:33:13,510 --> 00:33:14,750 round for a dinner party. 706 00:33:14,790 --> 00:33:17,430 But if they're around and it's dinner time, 707 00:33:17,470 --> 00:33:20,110 I will cook something. 708 00:33:20,150 --> 00:33:21,710 Dominic? Yes? 709 00:33:21,750 --> 00:33:24,990 How different is it cooking for us than cooking in your own kitchen? 710 00:33:25,030 --> 00:33:26,030 Quite different. 711 00:33:26,070 --> 00:33:29,190 But the similarities are that I've got two cats 712 00:33:29,230 --> 00:33:32,350 who spend the whole time in amongst my feet, so I've actually 713 00:33:32,390 --> 00:33:35,950 nicknamed them John and Gregg, as a little useful tool. 714 00:33:35,990 --> 00:33:38,070 I think we've been called a couple of things in our lives, 715 00:33:38,110 --> 00:33:39,950 but I don't think I've ever been called a cat. 716 00:33:39,990 --> 00:33:41,350 Well... But thanks very much. 717 00:33:41,390 --> 00:33:43,910 Thank you. Two courses. What are you going to cook for us? 718 00:33:43,950 --> 00:33:48,230 I'm cooking chorizo chicken pasta. 719 00:33:48,270 --> 00:33:51,510 This was a meal that I forgot that I had friends coming over 720 00:33:51,550 --> 00:33:54,310 and I was running late from work, opened the fridge, 721 00:33:54,350 --> 00:33:55,790 and it was like a bit of this, a bit of this, 722 00:33:55,830 --> 00:33:57,390 put it together, and everyone liked it. 723 00:33:57,430 --> 00:34:01,070 So I'm kind of feeling like you may like it as well. 724 00:34:03,350 --> 00:34:05,030 I am making fresh pasta. 725 00:34:05,070 --> 00:34:06,550 I never make fresh pasta. 726 00:34:06,590 --> 00:34:08,950 Why would you make fresh pasta when you can get it in a bag? 727 00:34:08,990 --> 00:34:10,270 But you know why I'm doing it? 728 00:34:10,310 --> 00:34:11,590 Because this is MasterChef. 729 00:34:11,630 --> 00:34:14,310 They want to see it made with these two hands. 730 00:34:14,350 --> 00:34:16,150 They may regret that too. 731 00:34:17,550 --> 00:34:20,390 So he's making his own pasta and then he's going to make a sauce 732 00:34:20,430 --> 00:34:24,310 mixture by taking chorizo, cooking it down so you get the oil 733 00:34:24,350 --> 00:34:27,350 that comes off, lovely sort of rich with paprika, 734 00:34:27,390 --> 00:34:29,670 cook the chicken in it with some onions 735 00:34:29,710 --> 00:34:31,950 and then add to that some cream. 736 00:34:31,990 --> 00:34:34,390 Chicken and chorizo I have had before. 737 00:34:34,430 --> 00:34:37,070 In a cream sauce with pasta and lime juice at the end? 738 00:34:37,110 --> 00:34:38,590 I'm not quite sure. 739 00:34:40,310 --> 00:34:41,630 Dessert is? 740 00:34:41,670 --> 00:34:44,270 Dessert is... I'm thinking, sort of barbecue, 741 00:34:44,310 --> 00:34:47,550 sit back in the sun, and then you just want 742 00:34:47,590 --> 00:34:48,710 something really refreshing. 743 00:34:48,750 --> 00:34:52,430 So it's a peach and raspberry cheesecake. 744 00:34:52,470 --> 00:34:54,630 I love cheesecake. 745 00:34:54,670 --> 00:34:55,830 Like, I love cheesecake. 746 00:34:55,870 --> 00:34:59,110 I will happily devour a whole cheesecake on my own, 747 00:34:59,150 --> 00:35:01,270 Sunday afternoon, a bit of Murder, She Wrote. 748 00:35:01,310 --> 00:35:02,670 Blanket, cat. 749 00:35:02,710 --> 00:35:04,030 Easy life. 750 00:35:04,070 --> 00:35:05,830 It's delicious. 751 00:35:05,870 --> 00:35:07,670 Peaches and raspberries together. 752 00:35:07,710 --> 00:35:08,910 I like the sound of this. 753 00:35:08,950 --> 00:35:10,390 Peach is not too sweet. 754 00:35:10,430 --> 00:35:12,150 Raspberries bring in sharpness. 755 00:35:12,190 --> 00:35:14,430 That'll be down to the quality of his palate, 756 00:35:14,470 --> 00:35:16,790 to blend those two fruits together. 757 00:35:16,830 --> 00:35:19,550 And you get a little tiny jam jar, you can go outside 758 00:35:19,590 --> 00:35:24,750 and sit as the sun sets in his mind, and while his party is going on. 759 00:35:24,790 --> 00:35:26,310 35 minutes gone. 760 00:35:28,110 --> 00:35:31,350 I haven't had a dinner party probably for about two or 761 00:35:31,390 --> 00:35:34,390 three years because we've had building work going on. 762 00:35:34,430 --> 00:35:38,350 I used to do surprise parties for every member of my family. 763 00:35:38,390 --> 00:35:41,270 I love entertaining, but I sort of think more 764 00:35:41,310 --> 00:35:45,790 it's about having people round and the food is slightly incidental. 765 00:35:45,830 --> 00:35:47,870 You said at the moment your kitchen's been redone. 766 00:35:47,910 --> 00:35:49,550 Are you looking forward to throwing dinner parties? 767 00:35:49,590 --> 00:35:50,910 I cannot wait. I miss it. 768 00:35:50,950 --> 00:35:54,070 I used to throw dinner parties for 30 to 40 people. 769 00:35:54,110 --> 00:35:57,950 I think it's time to relax, chill, chat to people, 770 00:35:57,990 --> 00:36:01,030 exchange recipes, exchange stories, have a drink. 771 00:36:01,070 --> 00:36:03,230 Two courses for a dinner party. What are you going to cook for us? 772 00:36:03,270 --> 00:36:07,350 Yeah, so I'm cooking a five-spice mango chicken 773 00:36:07,390 --> 00:36:09,750 and I'm cooking lemon pudding. 774 00:36:11,990 --> 00:36:15,870 My inspiration has come from my mum's old school cookbook 775 00:36:15,910 --> 00:36:17,590 that she wrote in the '40s. 776 00:36:17,630 --> 00:36:19,310 So it's recipes that she had, 777 00:36:19,350 --> 00:36:21,550 and in it was the lemon pudding. 778 00:36:21,590 --> 00:36:24,870 And I just know she'd be looking down and smiling and going, 779 00:36:24,910 --> 00:36:27,110 "Oh, God, Diane, I hope it works!" 780 00:36:28,910 --> 00:36:31,190 Dessert - a baked lemon pudding. 781 00:36:31,230 --> 00:36:33,510 She's made a lemon sponge mixture. 782 00:36:33,550 --> 00:36:36,990 It should puff up just a little bit and be lovely and soft. 783 00:36:37,030 --> 00:36:39,390 And when you eat it, you get the pudding across the top, 784 00:36:39,430 --> 00:36:42,030 and underneath almost like a lemon marmalade, 785 00:36:42,070 --> 00:36:43,670 which keeps it lovely and moist. 786 00:36:45,870 --> 00:36:50,710 Diane, she's got a mango chicken that she's serving with rice. 787 00:36:50,750 --> 00:36:52,430 I hope it's not too sweet. 788 00:36:52,470 --> 00:36:55,950 You can't flood the dish with mango, but that could work, 789 00:36:55,990 --> 00:36:59,310 especially if she brings a little bit of spice into that mix. 790 00:37:00,870 --> 00:37:03,710 Obviously, you know, we've seen you on Traitors. 791 00:37:03,750 --> 00:37:05,230 In a competition like this, 792 00:37:05,270 --> 00:37:07,390 does your competitive edge click in? 793 00:37:07,430 --> 00:37:09,590 Well, it would do if I thought I was amazing at cooking. 794 00:37:09,630 --> 00:37:12,310 At the minute I'm just surviving, so I'm OK with that. 795 00:37:17,030 --> 00:37:19,390 I have to dance with the pasta, you know? 796 00:37:19,430 --> 00:37:21,670 We make a dance together. 797 00:37:21,710 --> 00:37:22,950 You need to dance. 798 00:37:25,950 --> 00:37:29,990 Vito, do you do dinner parties or are you always out dancing? 799 00:37:30,030 --> 00:37:32,270 I have never done a dinner party. I always dance. 800 00:37:32,310 --> 00:37:34,150 This is my first dinner party, honestly. 801 00:37:34,190 --> 00:37:36,270 Your first-ever dinner party? Yes. 802 00:37:36,310 --> 00:37:39,310 Well, I've got to say, then, I feel honoured to be amongst the first... 803 00:37:39,350 --> 00:37:41,830 My guest! The first guest, yes. Wonderful. 804 00:37:41,870 --> 00:37:44,510 Yes. As your guest, what are we going to be eating tonight? 805 00:37:44,550 --> 00:37:46,750 We are going to eat truffle tagliatelle. 806 00:37:46,790 --> 00:37:48,550 And then what's your dessert? 807 00:37:48,590 --> 00:37:50,390 The dessert is a tiramisu. 808 00:37:50,430 --> 00:37:53,910 Because the tiramisu was the dessert that my auntie used to make 809 00:37:53,950 --> 00:37:56,150 for all of us, you know, because tiramisu in Italian 810 00:37:56,190 --> 00:37:58,030 means "pick me up". "Tirami su", no? 811 00:37:58,070 --> 00:38:01,030 So we used to be a little, "Oh, come on, pick me up. Auntie, pick me up." 812 00:38:01,070 --> 00:38:03,510 So she was used to doing all this tiramisu for all of us. 813 00:38:03,550 --> 00:38:06,270 What music do you play at the dinner party? 814 00:38:06,310 --> 00:38:07,750 Samba! 815 00:38:07,790 --> 00:38:08,950 We like samba. 816 00:38:08,990 --> 00:38:12,670 Yeah, we do this, we spin and we make pasta! 817 00:38:12,710 --> 00:38:13,790 LAUGHTER 818 00:38:13,830 --> 00:38:16,670 I dance the whole time, so we dance all the time. 819 00:38:16,710 --> 00:38:17,750 Brilliant. 820 00:38:19,390 --> 00:38:20,790 Vito loves Italian food. 821 00:38:20,830 --> 00:38:22,190 He's really passionate about it. 822 00:38:22,230 --> 00:38:25,750 He's promising us tagliatelle with truffles, strips of pasta 823 00:38:25,790 --> 00:38:28,910 which he then is going to put into his sauce with butter, olive oil 824 00:38:28,950 --> 00:38:32,710 and truffles, all together with a little bit of Parmesan cheese. 825 00:38:32,750 --> 00:38:36,710 Not that dissimilar to the first thing he cooked for us 826 00:38:36,750 --> 00:38:40,670 with the goat's cheese, but I hope this time that pasta and sauce 827 00:38:40,710 --> 00:38:42,670 marry together and become one. 828 00:38:43,990 --> 00:38:46,430 He's got two whole truffles on his bench, 829 00:38:46,470 --> 00:38:48,710 so right now Gregg and I are going to be completely indulged. 830 00:38:48,750 --> 00:38:50,710 And that's what dinner parties are all about. 831 00:38:50,750 --> 00:38:52,310 Go for it, Vito. 832 00:38:52,350 --> 00:38:54,350 In my family, when I do things I'm very excited, 833 00:38:54,390 --> 00:38:55,390 I start to jump. 834 00:38:55,430 --> 00:38:58,190 They call me the cricket. 835 00:38:58,230 --> 00:39:00,950 Dessert from Vito, we've got tiramisu. 836 00:39:00,990 --> 00:39:03,630 Layers of sponge finger biscuits, flavoured with coffee 837 00:39:03,670 --> 00:39:05,990 and one layer of flavour with some sort of alcohol, 838 00:39:06,030 --> 00:39:08,510 and with that a cream mixture with mascarpone. 839 00:39:08,550 --> 00:39:11,750 But he's not just making cream cheese and mascarpone - he's making 840 00:39:11,790 --> 00:39:14,350 a zabaglione first, which is quite technical. 841 00:39:14,390 --> 00:39:17,550 You take egg yolks and sugar, beat it till it fluffs up. 842 00:39:17,590 --> 00:39:19,350 Then you fold in the mascarpone. 843 00:39:19,390 --> 00:39:22,430 It's very, very light and really, really creamy, and it'll make 844 00:39:22,470 --> 00:39:25,230 the mascarpone lovely and soft. 845 00:39:25,270 --> 00:39:30,190 I made once the tiramisu and I gave my auntie to try 846 00:39:30,230 --> 00:39:32,630 and she said like, "Oh, it's OK." 847 00:39:32,670 --> 00:39:36,390 I mean, "OK" from my auntie is a lot for me because 848 00:39:36,430 --> 00:39:38,390 my auntie is very critical. 849 00:39:38,430 --> 00:39:43,030 So I am confident and I think hope is with me, and a bit of luck. 850 00:39:45,230 --> 00:39:47,030 You've got just ten minutes, everybody. 851 00:39:47,070 --> 00:39:49,030 Ten minutes left. 852 00:39:49,070 --> 00:39:50,550 That ain't a lot of time. 853 00:39:51,670 --> 00:39:52,630 OK... 854 00:39:53,790 --> 00:39:56,590 Oh, God, no, wait. 855 00:39:56,630 --> 00:39:58,630 Well, the tin's at the bottom. 856 00:39:58,670 --> 00:40:01,430 I don't know how I'm going to get this off. 857 00:40:01,470 --> 00:40:02,830 Oh, man. 858 00:40:02,870 --> 00:40:04,030 Ooh! 859 00:40:04,070 --> 00:40:05,870 OK. 860 00:40:05,910 --> 00:40:08,110 Gentle. A little gentle. 861 00:40:08,150 --> 00:40:10,190 We got this. 862 00:40:10,230 --> 00:40:11,310 They need to come and judge it, 863 00:40:11,350 --> 00:40:14,390 just looking at it because it looks really good at the minute. 864 00:40:14,430 --> 00:40:15,750 I think they're OK, I think. 865 00:40:15,790 --> 00:40:17,870 I THINK they're OK. 866 00:40:17,910 --> 00:40:20,510 Actually, I'm going to put them back in. Decisions! 867 00:40:24,030 --> 00:40:27,270 Oh, that was very close. Let me do this. 868 00:40:27,310 --> 00:40:28,390 Whoa! Whoa! 869 00:40:28,430 --> 00:40:29,670 Oh, my God! 870 00:40:29,710 --> 00:40:31,470 OK. Mutya, come on. Stop that. 871 00:40:33,430 --> 00:40:36,590 You've got just five minutes left, everybody. 872 00:40:38,110 --> 00:40:39,750 You know what to do. 873 00:40:39,790 --> 00:40:40,870 No, I do this. 874 00:40:41,910 --> 00:40:43,230 No, I... Yeah. 875 00:40:43,270 --> 00:40:44,550 Agh! 876 00:40:49,990 --> 00:40:51,950 Oh, Jesus! Please help me! 877 00:40:53,910 --> 00:40:55,470 OK. 878 00:40:55,510 --> 00:40:56,510 Oh! What's that? 879 00:40:56,550 --> 00:40:58,270 Oh! It's burnt. Oh, my God! 880 00:40:58,310 --> 00:40:59,310 Why is that on? 881 00:40:59,350 --> 00:41:00,350 What happened? 882 00:41:00,390 --> 00:41:01,710 Oh, that was on. 883 00:41:01,750 --> 00:41:02,790 Have you burnt your rice? 884 00:41:02,830 --> 00:41:05,230 Yeah. Can you... Can you save any of it? 885 00:41:05,270 --> 00:41:06,310 I don't know. 886 00:41:06,350 --> 00:41:08,390 We'll see what happens if you put some out into a bowl. 887 00:41:08,430 --> 00:41:09,670 You might be able get away with it. 888 00:41:09,710 --> 00:41:10,990 Oh, my God! 889 00:41:13,870 --> 00:41:14,990 Agh! 890 00:41:17,630 --> 00:41:18,670 That's not OK. 891 00:41:18,710 --> 00:41:21,670 The paprika just came out way quicker than I thought. 892 00:41:21,710 --> 00:41:22,990 Try and scrape it off, I guess. 893 00:41:24,070 --> 00:41:25,790 Come on, OJ. 60 seconds. 894 00:41:29,230 --> 00:41:30,190 OK. 895 00:41:31,550 --> 00:41:32,550 Come on, come on, come on. 896 00:41:32,590 --> 00:41:33,830 Sorry. Come on. 897 00:41:37,230 --> 00:41:38,470 Ah! 898 00:41:38,510 --> 00:41:40,510 That's it, ladies and gentlemen. Time is up. 899 00:41:40,550 --> 00:41:41,550 Well done. 900 00:41:43,310 --> 00:41:45,190 Hey! Hey! 901 00:41:45,230 --> 00:41:46,710 We did it! 902 00:41:46,750 --> 00:41:48,190 I think. 903 00:41:48,230 --> 00:41:49,390 Oh, my God! 904 00:41:51,430 --> 00:41:52,990 Mutya, please. 905 00:41:53,030 --> 00:41:57,310 First to serve her dinner party menu is pop star Mutya. 906 00:41:57,350 --> 00:42:01,630 Her main course is the Filipino dish chicken adobo, 907 00:42:01,670 --> 00:42:07,070 a sweet and sour stew made with onions vinegar, soy and peppers, 908 00:42:07,110 --> 00:42:09,230 served with rice and bok choy. 909 00:42:10,630 --> 00:42:12,590 Your rice started to stick to the pan. 910 00:42:12,630 --> 00:42:13,990 We can smell it was burnt. 911 00:42:14,030 --> 00:42:16,430 I just tried to save what I could. 912 00:42:22,470 --> 00:42:25,390 The secret to this adobo is getting that chicken to be cooked 913 00:42:25,430 --> 00:42:26,470 all the way through, 914 00:42:26,510 --> 00:42:28,870 but still be moist and fall away from the bone. 915 00:42:28,910 --> 00:42:31,030 There's the bone, clean as a whistle. 916 00:42:31,070 --> 00:42:32,590 That's fantastic. 917 00:42:32,630 --> 00:42:33,670 Good. 918 00:42:33,710 --> 00:42:36,550 You've got away with the rice because what happens is you've got 919 00:42:36,590 --> 00:42:39,310 that lovely sauce going in the rice, and it's mopping the whole thing up. 920 00:42:39,350 --> 00:42:40,510 It's a good dish. 921 00:42:41,670 --> 00:42:45,030 I've got slippery, lovely, slightly sweet onions. 922 00:42:45,070 --> 00:42:47,550 There is a little bit of warming spice in there. 923 00:42:47,590 --> 00:42:49,430 There is saltiness from soy in there. 924 00:42:49,470 --> 00:42:53,510 And your bok choy, as well, just gives crunch, and it gives 925 00:42:53,550 --> 00:42:54,790 a little bit of juice. 926 00:42:54,830 --> 00:42:56,470 Listen, I've never been to the Philippines, 927 00:42:56,510 --> 00:42:57,990 but I'm enjoying your food. 928 00:42:58,030 --> 00:42:59,310 Could you thank your dad for me? 929 00:42:59,350 --> 00:43:01,670 I shall. I will. 930 00:43:02,910 --> 00:43:06,710 Mutya's dessert is a strawberry and vanilla cheesecake. 931 00:43:08,670 --> 00:43:10,150 The size of your base. 932 00:43:10,190 --> 00:43:12,470 I know. If you don't eat it, you could use it as a doorstop. 933 00:43:18,990 --> 00:43:21,950 Lovely sharp cream cheese. 934 00:43:21,990 --> 00:43:25,470 There's a lot of vanilla, sweet strawberries left across the top, 935 00:43:25,510 --> 00:43:28,670 and then the caramel that comes from the butter and the biscuit. 936 00:43:28,710 --> 00:43:29,750 Your flavours are ace. 937 00:43:29,790 --> 00:43:30,910 Thank you. 938 00:43:30,950 --> 00:43:32,750 There's nothing wrong with the flavour of the base. 939 00:43:32,790 --> 00:43:34,550 It's buttery. A little bit salty. 940 00:43:34,590 --> 00:43:36,910 That's great. It's just far too big. Just too thick. 941 00:43:36,950 --> 00:43:39,830 It's a buttery biscuit base base, base. 942 00:43:42,870 --> 00:43:46,350 I never thought I would ever be able to make two dishes 943 00:43:46,390 --> 00:43:50,030 in that amount of time, so I'm very surprised with myself. 944 00:43:50,070 --> 00:43:51,790 Pat myself on the back, to be honest. 945 00:43:53,350 --> 00:43:56,790 Radio DJ OJ's dinner party main is cauliflower 946 00:43:56,830 --> 00:44:00,350 roasted in harissa chilli paste, 947 00:44:00,390 --> 00:44:04,710 topped with the herb and citrus sauce, chermoula, tahini, 948 00:44:04,750 --> 00:44:09,790 pomegranate seeds, feta cheese, paprika and almonds, 949 00:44:09,830 --> 00:44:11,870 served with flatbread. 950 00:44:16,790 --> 00:44:19,110 I think taking a whole cauliflower and making it the centrepiece, 951 00:44:19,150 --> 00:44:21,590 and then flavouring it, is a really, really difficult thing 952 00:44:21,630 --> 00:44:22,870 to get absolutely right. 953 00:44:22,910 --> 00:44:25,630 The actual marinades across the top are really lovely, 954 00:44:25,670 --> 00:44:28,590 and then on top of that, the nuttiness coming from tahini, 955 00:44:28,630 --> 00:44:30,030 saltiness of feta cheese, 956 00:44:30,070 --> 00:44:32,870 the sweetness that comes out of those pomegranates. 957 00:44:32,910 --> 00:44:35,070 What looks like quite a simple dish is a lot of hard work. 958 00:44:35,110 --> 00:44:38,910 Very daring, very bold, very tasty. 959 00:44:40,470 --> 00:44:42,830 That is just such good cookery, 960 00:44:42,870 --> 00:44:45,750 without any expensive ingredients at all. 961 00:44:45,790 --> 00:44:48,190 Your flatbreads are really well made as well. 962 00:44:48,230 --> 00:44:49,870 Really yummy. Really tasty. 963 00:44:49,910 --> 00:44:51,270 Really, really well done. 964 00:44:51,310 --> 00:44:52,830 Thank you. 965 00:44:52,870 --> 00:44:57,830 For his dessert, OJ has made the Maltese torta tal-Lewz, 966 00:44:57,870 --> 00:45:01,470 a pastry case filled with strawberry jam and frangipane, 967 00:45:01,510 --> 00:45:03,630 topped with whisky cream. 968 00:45:03,670 --> 00:45:05,670 You panicked here towards the end, 969 00:45:05,710 --> 00:45:07,990 and the presentation is telling. 970 00:45:08,030 --> 00:45:10,390 That tart needs to be trimmed around the edges. 971 00:45:16,430 --> 00:45:18,310 I think your pastry is absolutely great. 972 00:45:18,350 --> 00:45:20,510 Nice and thin. That's fantastic. 973 00:45:20,550 --> 00:45:22,590 I like the flavour of the whisky with it, 974 00:45:22,630 --> 00:45:24,950 but the frangipane is not firm enough for me. 975 00:45:24,990 --> 00:45:26,350 It's a real shame. 976 00:45:26,390 --> 00:45:27,550 It's a brave thing to do. 977 00:45:27,590 --> 00:45:29,790 The pastry certainly showcases skill. 978 00:45:29,830 --> 00:45:31,310 You're good on flavours, 979 00:45:31,350 --> 00:45:32,950 but that frangipane is too wet. 980 00:45:32,990 --> 00:45:35,070 If you've got the skill to make the pastry, 981 00:45:35,110 --> 00:45:36,870 you've got the skill to make the frangipane. 982 00:45:36,910 --> 00:45:39,390 Just make sure you've got enough time. OK. 983 00:45:41,390 --> 00:45:43,350 It's just that wait as you watch them eat. 984 00:45:43,390 --> 00:45:45,830 That moment is just terrifying. It's awful. 985 00:45:45,870 --> 00:45:49,190 It's like a yawning chasm of sadness. 986 00:45:50,470 --> 00:45:52,510 Overall, I am very, very proud of the judges' comments, 987 00:45:52,550 --> 00:45:54,830 but I think there's loads of things I should have, should have, 988 00:45:54,870 --> 00:45:56,870 could have, would have done. 989 00:45:56,910 --> 00:46:02,310 Make-up artist Dominic's main course is his own pasta creation. 990 00:46:02,350 --> 00:46:07,670 Handmade linguine with chicken, chorizo, peppers, chilli and cream, 991 00:46:07,710 --> 00:46:09,510 finished with lime juice. 992 00:46:15,950 --> 00:46:18,510 For me, in here, got some really lovely 993 00:46:18,550 --> 00:46:20,790 what I would call Spanish flavours. 994 00:46:20,830 --> 00:46:23,510 We've got smoky chorizo sausage 995 00:46:23,550 --> 00:46:26,830 with chicken, peppers and chillies, 996 00:46:26,870 --> 00:46:28,550 but then I've got cream. 997 00:46:28,590 --> 00:46:31,390 The cream, because it's reduced so much, 998 00:46:31,430 --> 00:46:35,430 it's becoming a little bit cloying with the pasta. 999 00:46:35,470 --> 00:46:38,790 Pasta is really well made, really well made. 1000 00:46:38,830 --> 00:46:41,070 You do have an interesting palate. 1001 00:46:41,110 --> 00:46:42,630 Those flavours do work. 1002 00:46:42,670 --> 00:46:44,790 We're somewhere in the Mediterranean. 1003 00:46:44,830 --> 00:46:46,030 The lime isn't. 1004 00:46:46,070 --> 00:46:49,590 The lime has just gate-crashed your party. 1005 00:46:49,630 --> 00:46:53,310 Dominic's dessert is raspberry and peach cheesecake 1006 00:46:53,350 --> 00:46:55,870 with a white chocolate biscuit base 1007 00:46:55,910 --> 00:46:59,510 topped with raspberry coulis and fresh peaches. 1008 00:47:04,510 --> 00:47:06,710 Your flavours are magnificent. 1009 00:47:06,750 --> 00:47:09,630 I really liked the white chocolate through that biscuit. 1010 00:47:09,670 --> 00:47:11,390 It's not too much sweetness. 1011 00:47:11,430 --> 00:47:14,390 And then you get peaches, which are almost wine-like. 1012 00:47:14,430 --> 00:47:15,910 It's like a dessert wine. 1013 00:47:15,950 --> 00:47:18,710 And then, of course, the raspberry is the sharpness. 1014 00:47:18,750 --> 00:47:21,390 And, in between that, there's lots of cream. 1015 00:47:21,430 --> 00:47:24,310 That's got a summer garden party written all over it. 1016 00:47:24,350 --> 00:47:26,790 You've got this great imagination. I love the colours. 1017 00:47:26,830 --> 00:47:29,750 I like the way you presented it. That's very, very good. 1018 00:47:31,590 --> 00:47:33,070 I'm feeling positive. 1019 00:47:36,110 --> 00:47:38,590 Yes, there were some criticisms, 1020 00:47:38,630 --> 00:47:41,470 but I'm pretty chuffed with what I did. 1021 00:47:42,830 --> 00:47:47,070 Traitors star Diane's dinner party main 1022 00:47:47,110 --> 00:47:51,150 is chicken cooked in a five-spice and mango sauce 1023 00:47:51,190 --> 00:47:54,430 topped with Peppadew peppers and served with rice. 1024 00:47:55,590 --> 00:47:57,790 I think you can spend a bit more time on presentation 1025 00:47:57,830 --> 00:47:58,990 with this chicken. 1026 00:47:59,030 --> 00:48:00,710 Allow yourself the time. 1027 00:48:06,510 --> 00:48:09,510 I like chicken and mango together, 1028 00:48:09,550 --> 00:48:11,030 but it's too sweet. 1029 00:48:11,070 --> 00:48:13,590 It's too fruity, the whole thing for me, 1030 00:48:13,630 --> 00:48:15,750 and the chicken is now drying out. 1031 00:48:15,790 --> 00:48:18,190 You do get the tang of five-spice. I like that. 1032 00:48:18,230 --> 00:48:19,870 The rice is cooked well enough, 1033 00:48:19,910 --> 00:48:22,470 but I'm sorry, it's not quite working for me. 1034 00:48:23,790 --> 00:48:26,030 Do you have a sweet tooth, Diane? 1035 00:48:26,070 --> 00:48:28,270 I quite like sweet-savoury meals, actually. 1036 00:48:28,310 --> 00:48:29,630 I can tell that. Yeah. 1037 00:48:29,670 --> 00:48:31,710 And it's the sort of creaminess and the mango 1038 00:48:31,750 --> 00:48:33,950 and the spice and everything coming together, 1039 00:48:33,990 --> 00:48:35,310 it bombards your palate. 1040 00:48:35,350 --> 00:48:37,390 There's no two ways about it. 1041 00:48:37,430 --> 00:48:39,030 That will divide the crowd. 1042 00:48:39,070 --> 00:48:41,230 My family were divided as well, actually. 1043 00:48:41,270 --> 00:48:42,230 There we go. 1044 00:48:43,670 --> 00:48:47,630 Diane's dessert is her mum's baked lemon pudding, 1045 00:48:47,670 --> 00:48:50,270 served with blueberries and cream. 1046 00:48:57,670 --> 00:48:59,990 My grandmother used to cook that, 1047 00:49:00,030 --> 00:49:03,470 and that is, just takes me back to being a kid. 1048 00:49:03,510 --> 00:49:06,630 The crust across the top is almost like a baked sponge pudding, 1049 00:49:06,670 --> 00:49:08,670 but in the bottom, then, you've got the jamminess, 1050 00:49:08,710 --> 00:49:11,070 and then in the middle, you've got baked custard. 1051 00:49:11,110 --> 00:49:14,470 So it is a sponge-custard-sauce all in one. 1052 00:49:14,510 --> 00:49:16,070 It's great. 1053 00:49:16,110 --> 00:49:19,110 We have a nice crusty top and we have a nice wet, sticky 1054 00:49:19,150 --> 00:49:20,990 lemony pudding underneath. 1055 00:49:21,030 --> 00:49:24,710 I like that. Mum's done a good job. 1056 00:49:24,750 --> 00:49:26,910 Thanks, Diane. Thank you. 1057 00:49:29,230 --> 00:49:31,350 I think my main course is a very personal choice, 1058 00:49:31,390 --> 00:49:33,390 and it was a bit of a risk taking it. 1059 00:49:33,430 --> 00:49:35,670 And my family did say it was probably far too sweet. 1060 00:49:35,710 --> 00:49:38,670 And I won't be taking a risk like that again 1061 00:49:38,710 --> 00:49:40,990 if I stay on. SHE LAUGHS 1062 00:49:42,070 --> 00:49:45,510 Last up is dancer Vito. 1063 00:49:45,550 --> 00:49:48,910 He's starting his Italian-themed dinner party 1064 00:49:48,950 --> 00:49:52,230 with tagliatelle in a truffle and Parmesan sauce 1065 00:49:52,270 --> 00:49:54,470 topped with truffle cream 1066 00:49:54,510 --> 00:49:55,830 and shaved truffle. 1067 00:50:02,070 --> 00:50:05,150 Vito, it's the second time we've seen pasta from you. 1068 00:50:05,190 --> 00:50:08,230 The last time, the sauce and the pasta didn't become one. 1069 00:50:08,270 --> 00:50:11,830 This time, you've done it. Oh. 1070 00:50:11,870 --> 00:50:13,830 Your tagliatelle's not too thin. 1071 00:50:13,870 --> 00:50:15,390 It's got a nice bit of bounce to it. 1072 00:50:15,430 --> 00:50:17,910 The sauce is so rich with truffle. 1073 00:50:17,950 --> 00:50:19,110 Really opulent. 1074 00:50:19,150 --> 00:50:20,550 This is a dinner-party dish. 1075 00:50:20,590 --> 00:50:21,710 It's about celebration. 1076 00:50:21,750 --> 00:50:23,030 It's not everyday food. 1077 00:50:23,070 --> 00:50:25,950 And I like it a lot. Thank you. 1078 00:50:25,990 --> 00:50:28,350 Perfectly made pasta, sauce is magnificent. 1079 00:50:28,390 --> 00:50:31,350 Salty Parmesan making your tongue tingle. 1080 00:50:31,390 --> 00:50:34,390 Pepper, when you get it, making your mouth tingle, 1081 00:50:34,430 --> 00:50:37,110 and that truffle just completely filling your senses. 1082 00:50:37,150 --> 00:50:39,110 I think you've done really, really well. 1083 00:50:39,150 --> 00:50:41,870 And I think you do it because it's food that you understand, 1084 00:50:41,910 --> 00:50:43,910 and I think it's actually food you're in love with. 1085 00:50:43,950 --> 00:50:46,550 And I think it shows. 1086 00:50:46,590 --> 00:50:50,830 For dessert, Vito has made his aunt's tiramisu. 1087 00:50:59,110 --> 00:51:02,310 Magnifico. Oh, grazie. Thank you. 1088 00:51:02,350 --> 00:51:04,870 Absolutely fantastic! Thank you. 1089 00:51:04,910 --> 00:51:06,190 Tiramisu, in this country, 1090 00:51:06,230 --> 00:51:07,830 we find sometimes it's quite thick 1091 00:51:07,870 --> 00:51:10,270 because people use mascarpone and cream. 1092 00:51:10,310 --> 00:51:13,270 You've made a zabaglione. Egg yolks, sugar, mixed together 1093 00:51:13,310 --> 00:51:16,030 so it goes nice and fluffy and fold it through the mascarpone. 1094 00:51:16,070 --> 00:51:17,550 Ample amount of espresso 1095 00:51:17,590 --> 00:51:20,630 and then a good amount of alcohol, giving you warmth. 1096 00:51:20,670 --> 00:51:22,390 I could not eat a whole one. 1097 00:51:22,430 --> 00:51:25,030 No, no. That's enormous. 1098 00:51:25,070 --> 00:51:26,950 WHISPERS:I know. 1099 00:51:26,990 --> 00:51:28,510 There is so much coffee 1100 00:51:28,550 --> 00:51:31,230 and the alcohol is just oozing out of those biscuits. 1101 00:51:31,270 --> 00:51:32,750 It's really well made. 1102 00:51:32,790 --> 00:51:34,710 It's too big, but its flavours 1103 00:51:34,750 --> 00:51:36,510 and its textures are delightful. 1104 00:51:36,550 --> 00:51:39,790 Thank you so, so much. Grazie mille. I'm overwhelmed. Sorry. 1105 00:51:39,830 --> 00:51:42,590 Thank you. Thank you. Thank you. Thanks, Vito. 1106 00:51:42,630 --> 00:51:43,590 Thank you. 1107 00:51:45,070 --> 00:51:46,230 WHISPERS:Oh, my God. 1108 00:51:46,270 --> 00:51:48,910 When they gave me the feedback, I was like, "Yeah!" 1109 00:51:48,950 --> 00:51:51,350 You know, I was keeping, like, very calm, like... 1110 00:51:51,390 --> 00:51:52,790 WHISPERS:..yeah, thank you. 1111 00:51:52,830 --> 00:51:56,550 But inside me, I was really, "Ah!" I was screaming like a baby. 1112 00:51:56,590 --> 00:52:01,230 I felt like, you know, like a child again, the little Vito was there. 1113 00:52:04,830 --> 00:52:07,390 What a fantastic bunch of five. 1114 00:52:07,430 --> 00:52:10,110 They were good in the first round under the cloche. 1115 00:52:10,150 --> 00:52:12,510 There was some wonderful dishes in this round. 1116 00:52:12,550 --> 00:52:15,950 I feel drained. 1117 00:52:15,990 --> 00:52:18,550 I feel like a plant without water. 1118 00:52:18,590 --> 00:52:24,190 My, my rice was done and somehow it switched back on. 1119 00:52:24,230 --> 00:52:26,310 So, yeah, it was burnt. 1120 00:52:26,350 --> 00:52:27,790 You know what that means? I'm home. 1121 00:52:27,830 --> 00:52:29,830 We've got a traitor. 1122 00:52:29,870 --> 00:52:31,870 Well, it wasn't me. 1123 00:52:31,910 --> 00:52:33,070 SHOUTS:No! 1124 00:52:35,110 --> 00:52:36,550 Wow! 1125 00:52:36,590 --> 00:52:39,430 I know that Vito has done us pasta in two rounds. 1126 00:52:39,470 --> 00:52:43,750 However, his two dinner-party dishes were fantastic. 1127 00:52:43,790 --> 00:52:48,150 Beautiful pasta with the truffle, and that tiramisu was delightful. 1128 00:52:48,190 --> 00:52:50,990 Fab! Vito goes through to the next round. 1129 00:52:51,030 --> 00:52:54,710 Oh, Mutya, I really liked her scallops in the first round. 1130 00:52:54,750 --> 00:52:56,230 This round, the adobo, 1131 00:52:56,270 --> 00:52:58,350 those Filipino flavours, I love. 1132 00:52:58,390 --> 00:53:00,190 Her cheesecake. 1133 00:53:00,230 --> 00:53:03,630 Yes, the base was too thick, but it was delicious. 1134 00:53:03,670 --> 00:53:06,750 er flavours are great. They're bold, they're exciting, 1135 00:53:06,790 --> 00:53:08,390 but they're also crowd-pleasing. 1136 00:53:08,430 --> 00:53:09,950 Mutya goes through. 1137 00:53:09,990 --> 00:53:11,630 Two places left. 1138 00:53:11,670 --> 00:53:15,030 Dominic, OJ, Diane. 1139 00:53:15,070 --> 00:53:17,990 Actually, all three of them produced one really good course 1140 00:53:18,030 --> 00:53:21,790 and one course which we had a bit of a question mark over. 1141 00:53:21,830 --> 00:53:23,430 I was impressed with OJ in the first round 1142 00:53:23,470 --> 00:53:24,590 with the pineapple and the taco. 1143 00:53:24,630 --> 00:53:25,990 I thought that was good. 1144 00:53:26,030 --> 00:53:28,070 Loved his cauliflower in the main course. 1145 00:53:28,110 --> 00:53:31,670 Flavours with it was absolutely superb. 1146 00:53:31,710 --> 00:53:34,310 The dessert from him, that Maltese tart, 1147 00:53:34,350 --> 00:53:37,190 pastry, perfect, frangipane was too wet. 1148 00:53:37,230 --> 00:53:39,430 As a cook, OJ, I can see the positives. 1149 00:53:39,470 --> 00:53:41,470 He's showing us good vegetarian food. 1150 00:53:41,510 --> 00:53:43,870 I can also see he's rushing around 1151 00:53:43,910 --> 00:53:46,510 and being very, very nervous about the competition. 1152 00:53:46,550 --> 00:53:48,110 Diane did pretty good in the first round. 1153 00:53:48,150 --> 00:53:50,710 She got a poussin. She cooked that really well. 1154 00:53:50,750 --> 00:53:53,430 In this round, Diane's dessert was absolutely delicious. 1155 00:53:53,470 --> 00:53:56,510 Lemon pudding, as I remember as a kid - fabulous. 1156 00:53:56,550 --> 00:53:58,910 The main course, John, I didn't enjoy it at all. 1157 00:53:58,950 --> 00:54:01,390 That mango chicken. Chicken drying out. 1158 00:54:01,430 --> 00:54:02,750 Really, really sweet. 1159 00:54:02,790 --> 00:54:04,670 Presentation was non-existent. 1160 00:54:06,750 --> 00:54:09,590 Dominic made great pasta, tasted great, 1161 00:54:09,630 --> 00:54:13,350 but he reduced the cream too much and it became cloying. 1162 00:54:13,390 --> 00:54:16,430 The cheesecake, he really nailed the flavours. 1163 00:54:16,470 --> 00:54:20,230 I think the peach and raspberry was really good. 1164 00:54:20,270 --> 00:54:22,230 We've got a decision to make. 1165 00:54:22,270 --> 00:54:24,470 Who stays and who's going home? 1166 00:54:27,310 --> 00:54:29,790 I think I've tried the hardest I could try 1167 00:54:29,830 --> 00:54:31,630 and things went wrong, 1168 00:54:31,670 --> 00:54:36,230 but it depends on whether they see that I have room to grow. 1169 00:54:36,270 --> 00:54:38,790 I don't want to go home the first day, 1170 00:54:38,830 --> 00:54:42,110 but John and Gregg have a tough decision to make. 1171 00:54:42,150 --> 00:54:44,750 And if I were to go home, I've enjoyed the challenge. 1172 00:54:46,390 --> 00:54:48,750 Oh, if I was to go... 1173 00:54:50,630 --> 00:54:52,630 ..I'm not going to get upset. 1174 00:54:52,670 --> 00:54:54,630 I've really enjoyed myself 1175 00:54:54,670 --> 00:54:57,030 and I don't want to go. 1176 00:54:57,070 --> 00:54:58,630 I don't want to go. 1177 00:54:58,670 --> 00:55:01,070 It's too much fun. 1178 00:55:14,030 --> 00:55:18,550 What an absolutely fantastic start to this week's heat. 1179 00:55:18,590 --> 00:55:21,470 Courageous, adventurous, exciting. 1180 00:55:21,510 --> 00:55:23,430 Some really delicious food. 1181 00:55:23,470 --> 00:55:27,150 Thank you very much for all your hard work. 1182 00:55:27,190 --> 00:55:28,830 As we said at the start of this, 1183 00:55:28,870 --> 00:55:31,470 we only have four places in the next round. 1184 00:55:32,790 --> 00:55:35,110 It's been a really tough decision. 1185 00:55:36,750 --> 00:55:39,910 The celebrity contestant leaving us is... 1186 00:55:46,710 --> 00:55:47,670 ..Diane. 1187 00:55:50,150 --> 00:55:52,230 Diane, honestly, mate. 1188 00:55:53,510 --> 00:55:56,270 That's fine. There's not a bad cook here. 1189 00:55:56,310 --> 00:55:58,070 I really hope you enjoyed your time here. 1190 00:55:58,110 --> 00:56:00,190 Yeah, I did. Thank you so, so much. 1191 00:56:00,230 --> 00:56:02,110 It's no problem. 1192 00:56:02,150 --> 00:56:03,110 Thanks, Diane. 1193 00:56:07,070 --> 00:56:11,550 Disappointed but, you know, somebody has to go home. 1194 00:56:11,590 --> 00:56:14,430 This experience has definitely brought a bit of passion back 1195 00:56:14,470 --> 00:56:16,150 for cooking, actually. 1196 00:56:16,190 --> 00:56:18,910 I can't wait to have dinner parties again. 1197 00:56:20,990 --> 00:56:23,070 The four of you, well done. 1198 00:56:23,110 --> 00:56:25,910 I think this has got the makings of something pretty exciting. 1199 00:56:33,310 --> 00:56:34,270 MUTYA:Love you lot. 1200 00:56:35,670 --> 00:56:37,310 Well, the elation, the fact that I wasn't first out 1201 00:56:37,350 --> 00:56:38,830 is going to last forever. 1202 00:56:38,870 --> 00:56:40,870 It's literally, it's like trying to get away from a shark, isn't it? 1203 00:56:40,910 --> 00:56:43,630 You don't need to be the fastest swimmer, just not the slowest. 1204 00:56:43,670 --> 00:56:44,950 I feel so excited. 1205 00:56:44,990 --> 00:56:49,190 I mean, I pride myself on being stone-cold and heartless, 1206 00:56:49,230 --> 00:56:52,830 and I don't know what this room is making me do, 1207 00:56:52,870 --> 00:56:56,230 but I'm feeling all sense of emotions coming out. 1208 00:56:56,270 --> 00:56:58,310 I'm loving every moment of it. 1209 00:56:59,430 --> 00:57:01,750 I'm just out of... I'm lost for words. 1210 00:57:01,790 --> 00:57:03,990 I still can't even believe I'm still here. 1211 00:57:04,030 --> 00:57:06,350 I can't wait to, like, brag about it. 1212 00:57:08,510 --> 00:57:10,630 I am buzzing, buzzing. 1213 00:57:10,670 --> 00:57:13,870 I feel happy and super, super grateful. 1214 00:57:13,910 --> 00:57:14,870 Over the moon! 1215 00:57:21,070 --> 00:57:23,070 Next time... 1216 00:57:23,110 --> 00:57:25,710 ..the remaining four celebrities are back... 1217 00:57:25,750 --> 00:57:27,910 Oh, mate, that looks great. That looks really, really nice. 1218 00:57:27,950 --> 00:57:29,870 Oh, this is good! 1219 00:57:29,910 --> 00:57:31,830 ..and the heat is on... 1220 00:57:31,870 --> 00:57:34,070 Oh, my God, they are absolutely rank. 1221 00:57:34,110 --> 00:57:36,310 They are the worst chips ever. 1222 00:57:36,350 --> 00:57:38,870 ..as they cook for a place in the quarterfinal. 1223 00:57:38,910 --> 00:57:40,510 I think this is great. 1224 00:57:40,550 --> 00:57:43,510 It just looks like a food truck takeaway.