All language subtitles for Celebrity.MasterChef.S18E05.1080p.HDTV.H264-DARKFLiX.1

This week's five celebrities
have taken on the challenge

to become MasterChef champion.

I'm baffled, mate.

Last time, it was children's TV
presenter Dave Benson Phillips

who went home.

Now the remaining four are back
to continue their quest.

Tonight, they will experience
the heat of a professional kitchen...

Are you still alive?

Oh, the pressure!
The pressure, the pressure!

HE GROANS

I've got to do another one.

I feel like Mrs Doubtfire.

..before cooking for a place
in the quarterfinal.

I have to tell you,
I really like it.

I'm not going to lie.

I didn't see myself getting
this far.

John told me I made the worst
chips he's ever tasted.

I haven't cooked that much before,

so just cooking in a kitchen
is kind of a mystery to me anyway.

John and Gregg are still alive,
and they have tasted my cooking.

John and Gregg are still alive,
and they have tasted my cooking.

I'm competitive anyway.

You know, I'm the fourth of six
kids, so I want to win. That's it.

You want to come top.

JOHN:We've got ourselves four
great celeb cooks.

They've had a taste
of the competition, and you can see

they're all hungry for more.

Have they got what it takes?
There's only one way to find out.

Hiya.

Hey.

Blue. We've both got blue.

Vibey.

Welcome back to the kitchen.

The first challenge we have for
you... I love this.

We call this the Pairs Challenge,

and it's all about teamwork
and communication.

Shazia, Terry, you are the red team.

I knew it.

Remi, Max, you're the blue team.

We are going to ask each team to
cook for us two portions of a dish,

We are going to ask each team to
cook for us two portions of a dish,

one dish from each of you,

and those dishes need to look
exactly the same

and they need to taste exactly
the same as each other.

The twist is that there is
a team leader,

and the team leader is the only one
that actually has the recipe.

Ladies and gentlemen, could you
please reveal your ingredients?

Oh, wow.

I've got squid, bro.

Yeah, I've got a squid.

Pasta. Pasta. Pasta.

One hour to prepare,
cook and serve your dish.

Off you go.

Max. Yes? OK, cool, we got
this, yeah. We got this.

Yeah. All right.

Terry? You can turn around and look
at me. Yeah. Yeah.

Each team leader has been given
basic instructions

for a different dish...

We're going to do this, all right?
I'm going to lead you.

..with separate trays of ingredients
for every element.

OK.

As leader of the red team,
it's up to comedian Shazia to guide

broadcaster Terry
through their recipe for ravioli

with an egg yolk and ricotta filling,

and spinach pesto.

The team leader here is
absolutely vital.

They need to be able to communicate
what they're doing to their partner.

It looks like that.

How many ravioli?

Right, let's start with the pasta.

Sorry... Let's start with the pasta.

We're going to combine eggs
and flour...

..into a springy pasta dough.

The dish itself, it's a ravioli.

They first have to make pasta dough,
and the pasta dough has to rest.

Combine two eggs and flour.

It doesn't say..
Oh, two eggs? Yeah.

It says, "Combine..." No, it says,
"Combine eggs and flour."

It doesn't say how much.

Will three eggs not make it
a bit too wet?

Shall we put two eggs in?

Oh, two eggs.

I'm used to giving out orders.

So, in that way, you know,
I know how to do it,

you know, kind of
not on a need-to-know basis.

I think this is going to be
a fascinating team, team red.

I think there could be sparks
flying.

As long as Terry listens
to what I'm saying,

it will all go well.

I'm worried that he thinks
he probably knows better.

So, we're going to start with
the aioli garlic, because that's

30 minutes in the oven,
so we need to get that in ASAP, OK?

What does it say, just the garlic?
Literally.

Radio DJ Remi is in charge
of the blue team.

Don't you think you have to
take this off?

She and boyband singer Max need to
produce two identical plates

of squid stuffed with sourdough
croutons, peppers and tomatoes,

with a caper salsa
and aioli garlic mayonnaise.

This is a complex dish with lots
of different techniques.

This is what it looks like.

Yeah? OK? Can you see that?

Well, that's what we're going
to aim for. Yeah.

OK, now we've got to clean
the squid. Yeah. Clean the squid.

The blue team have got to prepare
a whole squid.

REMI:Are you cutting it open?
Just rip the inside out.

Pull it. Jesus.

OK, that was easy.

Now, I don't know whether
they've done that before,

but that is a lovely, slimy,
slippery, messy business.

Oh, man, it absolutely hums,
doesn't it?

I'm literally just rinsing it off.

I've never worked with squid before.

I've heard of squid ink before,

and I think I've just got it
all over my hand.

What you want is a nice squid bag
that you can stuff.

There we go.

Do you know what? I don't mind being
a leader, but I also feel like

there's no "I" in team,
so I can't do this without him.

Our dishes have to look the same.
So, we're...

We're doing this together.

Yeah, Remi, I couldn't ask
for a better team leader, really.

She's got a great... My G!
..a great voice that booms over.

My G!

Always positive.

OK, cool.

And, yeah, I think we're going
to get on just fine.

15 minutes gone.

The red team's pasta dough is made
and resting...

Terry. What? What does blitz mean?

Blitz? Yeah. I don't know. Like,
whip it up really quick, I think.

..and they are under way with
the ricotta filling that will hold

the egg yolk in place inside
their ravioli.

So, how much herbs are you
putting in?

There are no measurements here.

OK. No, I'm asking you,
so I do the same as you.

The flavours need to be exactly
the same,

so Shazia is going to have to talk
about handfuls and pinches

and teaspoons to make sure
the measurements are correct.

You've got to put lemon rind...

That's what I'm doing. How much?
Lemon rind is the back of the lemon.

Yeah, I know, yeah.
Grate it into there. Yeah.

How much?

Not a lot.

The red team of Shazia and Terry
is anything but a team.

So, we just shove it all in there,
and then...?

Terry, take the stalks
off the herbs.

Good idea to tell me about
the stalks before I've put them in!

It's about as harmonious as a group
of howling cats.

We don't want it too thin.

Stop. I thought, for blitz,

it meant to make everything
mixed together?

Blitz, give it a good shot.

Don't overdo it.

Over on the blue team,
the squid is cleaned,

but Remi and Max have only just
started prepping the red peppers,

sourdough and tomatoes
for the stuffing.

Max, how are you cutting it?
Like that.

It's quite random, but just cut
it up into small chunks.

OK, cool. Got you.

All right, so now we've got to
stuff the squid, yeah.

Just stuff it in, yeah?
Just stuff it in.

We've got to use these toothpicks
in front of us to secure it. OK.

If they don't seal the squid,
when they start to cook it,

all that stuffing is just going to
come straight out the end.

Try and stuff it evenly. Yeah.

Stuff that bad boy.

I'll tell you, they can take
a lot of stuffing, these.

Proper, like, fill it right up.

Rah.

OK, cool. Got that.

You guys are nearly halfway.

27 minutes gone.

You need to push on, all of you.

After we put this in the oven,
it's all systems go, you know.

We've got to be quick. Yeah.

Oh! Remember to seal it
with the sticks.

Right, yes.

We've got to seal it with these.

The aioli has not been made
from the blue team yet.

The caper salsa has not been made
from the blue team yet.

And the actual squid is not
even being cooked.

There's a lot of work to do
in the last 30 minutes.

So we need to get a move on.

SHAZIA:How do you move the dial?

It's not going through.

The red team are also up against it.

They need to roll their pasta
to the perfect thickness

before they can begin to make
their ravioli.

Agh... Nightmare.

It's very difficult.

What Terry and Shazia have to do now
is cut out four nice ravioli,

What Terry and Shazia have to do now
is cut out four nice ravioli,

put a filling on it.

How much do you put on each?

I've put a squirt of it. Oh.

And then, Terry, you place
an egg yolk on top of each one.

JOHN:They need to make sure
the egg yolks hold,

so when you cut into the centre,
the egg yolk runs out.

SHAZIA:OK. OK.

That filling needs to be a shape
that will support the egg yolk,

like a little valley.

It keeps breaking every time.

They're just throwing egg yolks on
top of the ravioli filling,

hoping it's going to stay there.

This is impossible.

Terry?

Are you OK?

I need more eggs.

The mess is unbelievable.

If they rush, there could be holes
around the outside,

and that can spell disaster.

So let's go again.

How many egg yolk raviolis
have you finished?

One, but it's leaking out.

How many have you finished, Shazia?

Four. Right.

But two are leaking.

Great.

REMI:Right, this is what mine
looks like.

Yeah, I'm pretty much exact...
OK, cool. Yeah, exactly the same.

I think we should put it in
the oven now, yeah. All right.

Are you going middle? Yeah, yeah.

You've got about 15 minutes left,
guys.

You got to think about that squid
being cooked all the way through,

make your aioli and get the
caper salsa done,

and then you've got to get it
onto a plate.

An aioli, really rich garlic
mayonnaise, just made with egg yolks

and whole roasted garlic
whipped together with olive oil,

so it becomes really rich
and very, very peppery

and really, really strong.

Mash it up, yeah.

We need to get this into
a mayonnaise ASAP.

Oh...!

Whoa...!

REMI LAUGHS

Oh...

Oh, my wrist.

You've got ten minutes.

Whatever you do,
do you mind doing it quickly?

Let's put the pasta on, yeah?

How long does it have to boil for?

Erm, it doesn't say, Terry. But we
don't want to overcook the egg.

Yeah, I know. I'm just saying.
So how long, then?

A couple of minutes.

To be honest, I'm not happy
with the ravioli at all,

and I've got no time to talk
to you, cos I'm busy.

Do one!

The mayonnaise is almost done.

It's a bit lumpy,
which is stressing me out.

OK, guys, you've got five minutes
to go. Just five minutes.

Terry, make a spinach pesto.

Hold on. And how do you do that?

Olive oil, basil, erm...

Oh, so we just bung it all in,
really? Yeah? Yeah, yeah.

Salsa, we need to get on that.
Yeah.

Let's chop the capers up small.

It's tight, it's tight,
cos we've still got to plate up.

Are you taking your things out yet?

My God, I've got an omelette.

JOHN:They look all right, Terry.
Oh...

I'm a jelly inside.

Let me see your mayo.

More oil, more oil.

You've got just two minutes.

Blue team, you need to get something
on a plate.

MAX:Yeah.

Right, let's just go for it.

Nice.

Oh, it's too hot. It's too hot.

TERRY:Where does the pesto go,
at the side or on the top?

I'll put it in the middle, Terry.
In the middle of what?

In the middle of the plate.

Ten seconds, and we're calling time.
It's final, final touches.

And we should all be thankful
for that!

REMI:Have you put the salsa
on the bottom? Uh...

It goes on the bottom.
Over the top. Over the top.

Are you doing it on the top? Yeah.

REMI GROANS

That's it! Time's up!

Wherever you are, time's up.

Well done.

Wow, I thought my communication
was tremendous.

Yeah, right!

I feel like I had a much smoother
ride than the other two did,

cos that just sounded like hell!

So, yeah, I was...
I was well happy with that.

Red team, come on.

Let's look at stuff here that's
glaringly obvious.

Look at the Parmesan shavings here

and the slices here.

Look at how much pesto on here

and how much pesto on there.

We've got four ravioli on the plate,
though.

Shazia, shall we start with yours?

Oh, my word. This one's empty.
What have you got, Mr Torode?

Oh, my word. This one's empty.
What have you got, Mr Torode?

And out comes the egg yolk.
There we are.

Look at that.

Shazia, you did one.

A little bit of filling in there
from the ricotta.

That is really lovely pasta.

It's just got enough spring in it.

Loads and loads of garlic
in that very, very vibrant pesto.

But the pasta isn't sealed... No.
..so all the filling has come out.

But the pasta isn't sealed... No.
..so all the filling has come out.

The issue here for you is panic.

Yeah. And the panic comes in...

When you're sealing them,
just taking that time to be gentle

around the outside and really
seal them nicely.

Cos they would have been OK.

Some of them haven't quite worked
out, but we've got one which has,

which means it's not
a complete disaster.

Terry.

You've got a couple in here
that look like they might actually

have filling in them.
Let's see, shall we?

Whoa!

There we are. That's what it's
supposed to look like.

You've got a runny egg yolk
in there, that's clear to see.

The pasta is a little thick.

Your pesto is fantastic.

Quite a bit of garlic and quite
a bit of lemon in there, as well,

making it very, very zingy.
This is good.

The communication between
the pair of you was not good.

The aim of the whole task is that
you both produce dishes

that looked exactly the same
and tasted the same.

Hasn't quite worked out, has it?

It was a bit need-to-know,
for my liking!

So I was panicking... I was
panicking. ..because I didn't feel

I was getting enough information.

I was panicking because I couldn't
give him the information,

and I was the leader.

Blue team, please, up you come.

Cheers. Cheers.

I think you've done a
remarkable job.

Look how similar these
two dishes are.

And it seemed perfectly harmonious.

Yeah, I enjoyed working with you,
man. Yeah, I really enjoyed it.

Let's start with yours, Max. OK.

That is really good squid.

You've got that bounce,
it's not too rubbery.

Max, it's delicious. Oh.

The squid is nice and tender,
the stuffing is nice and soft

but still sweet,
the sharpness of the capers.

Everything together on the plate,
it works really, really well.

Brilliant. Thanks a lot.

Your aioli hasn't quite worked.

Not quite mayonnaise texture, is it?
It's not quite thick enough.

But I'll forgive that,
because if that's the first time

you've prepped and cooked a squid,
I'm very impressed.

Thank you.

Remi. Right, here we go.

The squid on the outside perfectly
clean, lovely and soft,

dissolves in your mouth.

The bits of bread inside
all exactly the same size.

Lots of tomatoes and peppers
in there.

The caper salsa, you can almost swap
them between plates,

they look exactly the same.

You, I think,
have done a great job here,

and I think you've done a great
job as a leader.

Everything that you did well,

you both did well.

Any error, which is the aioli,

you both made the same error.

That should be expected
if you are following each other.

Thank you so much. Thank you.

We made a proper meal...
A proper dish, yeah,

that could go out into the world

because they said our squid
was bouncy.

That's the best compliment
I've ever got.

HE LAUGHS

Well, the contrast in the two teams
was quite remarkable.

I think both teams now should
have learnt a really valuable lesson

about teamwork and communication.

Whether they've learnt that lesson
through success or adversity,

they've learnt a lesson.

I liked working with Terry.

It was quite exciting
because we didn't know

what was going to happen next!

Next up, they're going to be under
true pressure.

They're all going to have to take
instruction, they're all going

to have to learn really,
really quickly,

and this time,
it's for the paying public.

It's day two, and the four
celebrities have been split

into pairs once again.

We're cooking in a public kitchen?!

They're on their way to work
a lunchtime service

in a professional kitchen.

Burmese cuisine.

My lads are an eighth Burmese.
Are they? Yeah.

You should smash this, then!
THEY LAUGH

Terry and Max are heading
to the critically acclaimed

Burmese restaurant Lahpet
in London's Covent Garden

to work under its executive chef
and co-founder Zaw Mahesh.

to work under its executive chef
and co-founder Zaw Mahesh.

Burmese cuisine is unique
in its own right.

Flavours are between Indian,
Chinese and Thai,

so we've got a lot of flavours
going on.

Hello, mate. Hi.

Welcome to Lahpet.

Hi, I'm Terry.
Nice to meet you.

Let's not waste our time.
Let's crack on.

All right. Scary!

During service,

Terry will be in charge
of a fish main -

deep-fried bream carcass
and fillets,

with a chilli, tomato and garlic
sauce and steamed greens.

You'll be frying carcass.

So they can eat all of that?
Even the carcass?

Yeah, the whole dish is edible.

We cook about six minutes.
Six minutes. Yep. Right.

While the carcass is frying,
we'll heat the sauce up

cos it's quite full-on on spice.

Fantastic.

The bream fillets are added
to the fryer minutes before service.

So when the fillet starts
to float, we're not far off.

OK, we're ready to plate.

Aside from cooking
the fish correctly,

Terry's other challenge will be the
tricky plating of the dish.

Hold the carcass
and put one fillet first.

Half of the sauce
goes on top of the fillet.

The main thing is, the carcass needs
to be standing like this.

And we've got mixed fried beans.

There you go.
That's the fried bream.

And that's how it's got to look?

Exactly like that during the
service. Can you do that?

I'm going to try my best.

You know, I'm normally cooking
for people who just want to eat

before the football comes on,
so you slap it on a dish

and if it tastes all right,
they eat it, you know?

And so, you know, this is my
big challenge, is to present it.

Terry's first job is to cleanly
separate the bream fillets

from the carcass.

I've never, ever filleted before,

but I did lie on the form
and said that I have.

So, your lies catch you out,
don't they, in the end?

Across the kitchen, Max is also
trying a new cookery skill.

So, I'm trying to debone
a chicken thigh,

but I keep wasting quite a bit.

Some of them are all right,
like the last one I did.

But then...

..what's that?!
Do you know what I mean?

HE LAUGHS

So, yeah, a bit of work to do,
but we're getting there.

Max will be cooking
the restaurant's best-selling

chicken and coconut noodles,

served with a boiled egg, spring
onions and a crispy wonton pastry.

served with a boiled egg, spring
onions and a crispy wonton pastry.

He will need to cook each portion
of chicken to order.

You pan-fry it
for a couple of minutes,

and the whole pan goes in the oven
for six minutes.

When it comes out,
you check results. Yeah.

We don't want to feed
undercooked chicken. No.

While the chicken is in the oven,

he will have just minutes
to cook the noodles...

It looks like a fistful.

Yeah. A fistful.

..and warm the coconut broth.

Phew! That's hot!

Yeah, that looks class.

That looks ready.

Time to plate.

We've got noodles.

Put the broth around it. Mm-hm.

You still want to see the noodles.
Yeah.

Then you get the chicken on.

Max will need to remember to finish
the dish

with seven different garnishes,

including a boiled egg,
paprika oil...

Nice.

..and a crispy wonton pastry.

Voila, that's your dish.
Beautiful, that, innit?

Yeah, there you go.

I'd be well happy if mine looks
something like that.

In Burmese,
we call it ohn-no kauk swe.

Ohn-no kauk swe.
That's the swe we do it!

Shazia and Remi
are in London's Mayfair,

cooking at the Colony Grill Room
in the five-star Beaumont Hotel.

Serving international cuisine,

executive chef Ben Boeynaems
will be heading up service.

Our guests come and they have
very high expectations.

They're paying a high price point
for amazing produce

that we want to treat with respect,

so the room for error is very small.

He's a real chef.

Good morning.
Welcome to the Colony Grill.

We've got a fully booked
restaurant for lunch.

There's lots and lots to do,
so follow me.

Shazia will be cooking a starter
of smoked potato gnocchi

served with celeriac puree
and cavolo nero.

Gnocchi, gnocchi - who's there?

THEY LAUGH

You start by sauteing the gnocchi.

You want to get a nice,
even colour all the way over.

You get a lovely crust on it,
you get that caramelisation.

In the meantime, you can start to
put your celeriac puree on there

and it will start to warm up. Yeah?

Once you start to get
that nice colour on the gnocchi,

we're going to deglaze
with the yeast stock

and what you're doing is
you're reducing the stock

to create that lovely emulsion.

The difficulty with the dish
is getting the emulsion right

and making sure that the gnocchi
is beautifully glazed.

If they split the emulsion,
it's going to delay the service.

The gnocchi is finished
with 36-month-aged Parmesan...

How much of that do I put in?
A tablespoon.

..and black truffle.

Make sure it's all coated
really nicely on the gnocchi.

So now we're ready to plate.

You want to take your puree.

So, a spoon and a half.

Spoon in your gnocchi.

Just a little bit of sheep's curd
on top.

Each serving is finished
with cavolo nero, hazelnuts,

celeriac crisps

and green apple slices.

OK. And how long have I got
to do it?

Four minutes.

From order to plating.

It's, like, ten different things
that have gone into making that,

and we've only got four minutes
to do it.

Four minutes.

A lunchtime bestseller,
Shazia now has to make enough

gnocchi for a busy service.

They all need to look exactly
the same or we can't use them.

OK. Thank you for that tip, Chef.

Only 900 to go.

Big one, innit?

So, right now,
I'm peeling the cucumbers

because they need to be pickled
for my meal.

Like Shazia, timing will be crucial
for Remi's main dish of roast cod

Like Shazia, timing will be crucial
for Remi's main dish of roast cod

with cockle chowder,

roast and pickled cucumber,

and sea herbs.

The first stage is we're going
to cook the cod.

So, is this what a cod looks like
when it's not in a batter?

Once it starts to look
a little bit golden,

I'm going to stick it into the oven
for six minutes.

That goes in there like that.

Getting all the other garnishes
ready together at the same time

is the technical, tricky bit.

Remi will need to work fast to make
the cockle and potato chowder,

roast the compressed
cucumber circles...

Blowtorch to get a nice colour.

Are you leaving me in charge
of that?

Of course.
I'm glad you trust me.

..and steam the fresh cockles
in wine.

In service, the pressure is a lot
more intense in this dish

just because of the number
of elements to come together.

That's the six minutes up.

So, at this point,
you want to take the fish out,

and we use these little skewers
to check for resistance.

If it's not cooked, there'll be
a little bit of resistance,

so we stick it back in the oven
for a minute.

Here we have a little
butter emulsion.

The most crucial bit is to make sure
it's beautifully glazed

and you've got a lovely emulsion
on the fish.

So now we're ready to plate.

And then we just finish
with the sea herbs.

There's our roast cod,
cockle chowder,

roast cucumber and sea herbs.

Let's do this.
I hope it looks like this.

I really hope it looks like this.
Me too.

THEY LAUGH

It's midday and in both restaurants
lunchtime service is about to begin.

It's midday and in both restaurants
lunchtime service is about to begin.

I've got guests arrive.
Let's get serious.

Don't burn your hands.
Don't cut your fingers.

Oh, wow. There's actual human beings
coming through the door,

and there's a lot of them, as well.

Oh, of course I'm worried!

I've got a jumbled-up head
of what stuff's got to go in.

I'm kind of remembering it.

Table three mains away.

Yes, Chef.

The first orders are in, and service
is under way for Terry and Max.

All right, Max, you heard me.
I didn't hear you, Max.

Table three mains away. Yes, Chef.

I don't even know what he said.

I didn't hear what he said.

I was just like, "Yes, Chef."

Chef, what is it you wanted?
Table three mains away.

So I want everything
in five minutes. OK.

I'm still confused.

I'm just going to whack
three chickens on.

How long for that bream, Terry?

About 30 seconds.

Damn! That's broken.
Fall apart? Yeah.

Get another bone in.

We don't want to serve this. No.

While Terry starts again
with a new fish carcass,

Chef is also waiting
for Max's first noodle dish.

OK. How long for the first chicken?
I still haven't got it yet.

How long for that first chicken?
One more minute. Sorry, Chef.

It will be with you very, very soon.

This is not finished yet.
Can you finish it?

What do you think's missing?
This. These two.

Yeah, lime juice, paprika oil.

There you are, Chef. I hope you'll
get better next one.

Yeah? Me, too.

Well, you should have four
chicken working now.

So stressful.

I feel sick!

How long for that first bream?

Erm, about just as long
as it takes to plate.

Terry's first dish
is finally ready to go...

If you're done with this one,
I can take it. Yeah.

..but his earlier mistake
has put him behind...

As soon as you're done with this,
plate it straight away, OK?

BLEEP

..and he now has several bream
fillets frying at once.

Do you know which one you put first?

No, I'm just going to see
whatever floats up first.

You should wait for that first one
to come out. Oh, right, sorry.

Now you don't know which one
is going to cook first, right? OK.

How many portions you got in there?

Probably two, maybe three.
Three? Or two and a half.

It's not going to work like that.
OK.

We don't sell half portion here.

I didn't understand that -
you don't put them all in together.

So I'm struggling with that.

Two covers. One garden salad,
one gnocchi to follow, two ribeye.

CRIES OF ASTONISHMENT

OK, OK!

Let's go - four minutes, please.

Over in Mayfair, Shazia's
first gnocchi orders are in.

Oh, yeah, that's hot.

OK.

Watch your gnocchi,
cos it's going to burn.

Watch the gnocchi,
it's going to burn,

That's a little bit too dark,
that one. Take that one out.

Give a little saute.
All right, so two minutes.

Gnocchi, yes? Yes! Erm...

Right, knob of butter.
Watch the cavolo nero.

Parmesan, truffle in.

Truffle...

This gnocchi's split.

Add some more stock to bring
it back to an emulsion.

It's important when you add
the Parmesan that you don't add

any more heat cos you start
to make the Parmesan

all chewy and gloopy, yeah?

A little bit too much.

One more plate, please, quickly.
One more plate.

How many minutes have I got to go?

We need to get this out now, really.

Need to move a little bit faster.

And then celeriac crisps, apple,
and we're good to go.

OK. Service, please.
Service!

Just make sure that you get
a nice colour on the gnocchi.

Don't get them too dark
or burn them. OK. Thank you.

It could be worse.

I burnt one gnocchi
in the first round,

so I'm going to try not to burn
anything in this one.

So that's three covers.

Two Arctic char, one gnocchi to
follow two cod and a ribeye.

Yes, Chef!

On the mains, orders are starting
to come in for Remi.

Right, we're getting the cod on
first, cos once this starts,

I've only got six minutes.

Sorry. Mind your back.

She must now prepare the four
accompanying elements

before the cod is cooked.

This is my favourite bit.

Is that one burning?

That's sizzling, that is.

You know, it's all about timing and
there's just so much other things

to do as well. This is a real test.

Check with your spike.

Yep.

Yep. Emulsion in. One...
Don't touch the pan.

Always use a cloth, yeah?

Baste the fish in the emulsion.

It's important that we get this out
so the fish doesn't overcook. Yep.

OK, now up to the pass.

Remi's first orders are cooked,
but now she has to plate

the dishes perfectly.

Let's go before it all goes cold,
yeah?

Use your fingers to support the cod.
If you break the cod,

the dish is ruined. OK. OK?

Right. Call service. Service!

Louder. Service!!

Say it like you mean it.
Call service, please.

Service!!!

Six minutes is not a long time.

It's not a long time.

So we're coming up on two
Arctic char and gnocchi

in two minutes.
Another one?!

And then right behind that, we've
got two gnocchi to follow two cod.

Oui!

People are obviously
liking my gnocchi.

Look, I'm just going to just carry
on making them, because,

um, I've lost track of them.

Back in Covent Garden,

it's halfway through service
but Max is still

forgetting his garnishes.

What's missing? What is missing?

The wonton. Wonton's missing.
Oh, my God. Yeah.

And that's not enough sauce? No?
Not enough sauce. It's very dry.

OK. Put more sauce in there.

Missed a wonton, didn't I?

I keep forgetting things.

It's like, he'll say to me, "What
have you forgot?" And I'm like...

"What? I forgot."

Do you know what I mean?

That's better. Yeah. Let's go.

And Terry is still battling with
the delicate bream carcasses.

And Terry is still battling with
the delicate bream carcasses.

Oh, hell.

Those are dead. No.

Ruined it.

There's a lot of fish orders.

So, Terry is having a bit of
a pressure on the fish.

Sh...!

They've all broken, all the bones
are broken. All of them? Yes.

Oh, hang on. No, one.
There's one there.

Can I serve that one?

Let's get that plated. Yes.

Oh, hell. Come on.

So, I need...
You need three more fish on.

Three more? Three more fish, yeah.
OK.

Across the kitchen, Chef is still
not happy with Max's plating.

Across the kitchen, Chef is still
not happy with Max's plating.

So, all three of them has got
too much noodles.

And also, Max,
that's not a very sexy dish.

No, it's not very sexy. That's not
the sexy one that we usually serve.

Right.

Replate it quickly.
They want it now.

Make it...

Try and make it look sexy, then.

I thought I was getting better.

But then I got... Well,
pretty much brought them all back.

I'm a little bit concerned about,
still there are delays there.

I hope my guests
forgive me for this.

Remi, are you still alive?

The pressure, the pressure,
the pressure!

In Mayfair, service is in
full swing.

Two cod. Two cod? Yes, please.

On order, three covers.

Three gnocchi to follow two ribeye,
one cod.

Oui, Chef.

Shazia's gnocchi starter
is proving especially popular

with the diners.

Service!

I'm juggling 48 gnocchi here.

One portion is 12,
and I'm juggling 4 of them.

This gnocchi's a little bit too
dark. Let's do another one, yeah?

Get a fresh pan. Get rid of that.

Need to hurry up on this table or
they're going to get complaints.

Some of the gnocchi got burnt,

so I'm a bit behind on time.

Two covers.
Two gnocchi to follow two cod.

Oui!

I've lost track how many I've made.

I've got to do another one.

Remi, we're coming up on three cod.

Three cod, got you. How long?

Three minutes.

It's going all right.
This is the first time I'm cooking

a bunch of three, so it's a lot.

The toughest bit is just
remembering everything.

Like, there's a system,

there's an order.

There's no other way but the way.

I wonder how Terry and Max
are doing.

There's a lot going on here.

Maybe let's concentrate on getting
this out nicely, yeah?

Service, please.

Over in Covent Garden,
service is drawing to a close.

Are you ready with those two coconut
noodle? Yeah. On the way.

But Max is still feeling the heat.

I feel like Mrs Doubtfire.

Um, right. I've lost it.

Look at the state of that.

Anyone got a straw?

I'm just going to start
plating up now.

And Terry is still struggling
with his fish.

I nearly snapped the head off
that fish.

Oh, for God's sake!

Right... Oh, sugar.
That's just fallen over!

No wonder chefs are right,
you know, aggro merchants.

It's the last orders and a
final chance to impress.

Yeah, last one.

So I'm going to try and present
this one a lot nicer than...

Not that I haven't tried
with the others, but...

A quick Hail Mary,

if it stays together.

This is an awkward one.

It's not balancing.

There.

That's nice. That's the best-looking
dish for today.

TERRY LAUGHS

Well done, man.
Hey, thanks very much.

Thank you very much, Terry.

That looks pretty good.

It's a good'un, that, innit?

There we go. Right.

Chef, last one. Oh, last one.

Yeah.

Ah, nice. Yeah? Yeah.

Brilliant. Thank you very much.

Thank you. I really appreciate it.

Well, I mean, it was stressy,
but I knew that it would be.

You can't start crying, you know?
There's no crying in cooking,

you know. It's relentless.

Under pressure, I crumble.

I'm not going to lie.
Like, the first five,

I always forgot something.

But all in all, like, that was
so cool to cook in, like,

a proper kitchen with, like,
proper chefs.

Like, what an experience, yeah.
Like, won't forget that.

Service! Table 53, please!

In Mayfair, final checks are also in

and Shazia is still trying
to keep up with the gnocchi orders.

I'm not sure if these
are the last two.

I hope they are.

I'm famous for my gnocchi now.

You're doing really well.
Oh, can I have a job here, then,

if the comedy doesn't work out?

Let's call service... Service!

21. Table 21, please.

Thank you.

You did really well.
Thank you.

It was a bit of a tricky start,
but towards the end

you really nailed it. Well done.

On the fish main,
Remi is still under pressure

to stay on top of her timings.

How long are you on the cod?

I am just under two minutes.

Chef, how many more orders
after this?

This is the last three. Amazing.

Make it nice. OK. Got you.

Baste it, baste it,
baste it, baste it.

Tender... This is the most...

This is SO tender.

It's looking OK.

Right, let's get the sea veg on
and let's get this out, yeah?

Service! Table 21, please!

Woo!

It's over, Chef.

Remi, really well done. You did an
amazing job. Thank you.

This is a once-in-a-lifetime
opportunity,

and I'm going to keep it at once.
It was great. Great job.

Thank you so much for all your help.

It's made me respect chefs
a lot more now.

I feel like when I'm dining now,
I'm going to be like, if they're,

like, running behind, I'm going to
be like, "I understand - trust me!"

My God. It was nonstop
for about two hours.

It was gnocchi, gnocchi,
gnocchi, gnocchi, gnocchi.

Service!

That's the bit I like, is when
you shout, "Service!!"

That's the best bit.

Oh, my God.

We survived.

I'm not going to lie,

I think you might have got the
short straw with that one.

Yeah, but it was hotter
on your side.

Welcome to the MasterChef
Street Food Market.

We call this
The Food Truck Challenge.

You've been given a brief,
and that brief is to cook for us

a dish that you would serve
in your own food truck.

You can take your inspiration from
anywhere you like in the world,

but feed us something
truly delicious.

We have just three quarterfinal
places to give.

At the end of this,
one of you is going home.

Ladies and gentlemen,
you have one hour.

Let's cook.

I'm excited about this one.

The competition's really,
like, heated up now.

I am a food truck kind of girl.

I'm always like, "Ooooh,"

because everyone's just trying
to serve up a mad thing.

So if I did have a food truck, it
would be called Remi's Ramshackle.

So if I did have a food truck, it
would be called Remi's Ramshackle.

Good music, good food, good vibes.

Might meet your partner there.
Who knows?

"Where did you meet?"
"Remi's Ramshackle."

Come on. Beautiful.

Remi, what are you making for us?

I am making a rice burger.

A what?!A rice burger.

Usually it's pretty easy to just
go for a burger, but I thought,

how can I add, you know,
something different to it?

So I've just made the bun
out of rice.

In between the burger is just going
to be chicken thighs

with peppers and scotch bonnets.

How do you get the rice
to stay together in a block

that would resemble a bun?

Hopefully, if I can wrap it
properly, it will stay firm.

It's going to be one of them
big burgers that you, like,

would get at a food truck.

So the filling of the burger
I understand.

Spiced soft chicken, lovely
vegetables, green spring onions,

peppers, chillies, plantain.

Ahh!

That is s-picy!

But the burger bun is going
to be made out of rice.

You just don't imagine, do you,

taking a bite out of a lump of rice
as you would a burger bun?

Remi's really going for it,

and I kind of admire her courage,
but I'm slightly nervous.

Woo-hoo-hoo!

Max. Yeah.

Is it fair to say you're loving
this competition? Absolutely.

I think it's, like,
the adrenaline rush of it.

Like, I didn't think ever being
in a kitchen and cooking

would be, like, such a buzz.

Max is making us chilli con carne.

Minced beef, usually, some beans
inside, chillies, tomatoes,

maybe some peppers and some onions.

And Max is even using chocolate
in his to give it an extra

bit of flavour. That's really good.

Hopefully, I can make it how I
like it, which is pretty spicy.

Hopefully, I can make it how I
like it, which is pretty spicy.

It's gotta have a kick. It's going
to kick like a mule, this one.

I like that he's doing it
inside a loaf of bread,

hollowed it out, toasting
the top of the piece of bread,

adding some garlic as well
so it's like garlic bread.

I think that's great.
But at the end of the day,

it's got to be yummy.

Why have you done
a chilli con carne?

My friend started
a food truck business

and this was one of his dishes.

This is actually called
Bob's Big Bowls Chilli.

I'm not copying his recipe, but I'm
using very similar ingredients.

Is that one portion?
I'm doing big portions.

Good-value food truck. Absolutely.

Has Bob still got his truck?
He hasn't got a truck.

It's more of
a pull-out table nowadays.

Didn't really take off. Right!So he
sold the truck and bought a table.

But this might give it...
This might give him a lift!

THEY LAUGH

Food trucks,
you've had 25 minutes.

You've got 35 minutes left.

When I was growing up in Birmingham,
every Friday was

fish-and-chip night. It was like
a night off from the curry.

So the dish I'm cooking
is masala fish and chips

with chilli mushy peas.

So it's not your ordinary
fish and chips.

It's got a twist on it.

And I really want the flavours
and the spices to come through

on the batter and on the chips,
but not overpower it.

If you did have a food truck,
how would it be?

Well, I'll call it
Chilli Chilli Bang Bang.

And I would have it like a rickshaw
outside, like football stadiums

and nightclubs, where people
get drunk.

And when English people get drunk,
what they love is fish and chips

or a curry. And this is
a combination of the two.

You don't think you might have
broad stereotypes here...?

Well, I'm just going on what
goes on in Birmingham,

and that's what happens.

Shazia has big bits of cod,

but she's making the masala batter
with cornflour and soda water,

but she's making the masala batter
with cornflour and soda water,

very similar to a tempura batter.

So it's going to be a really thin
batter on that piece of fish.

She can really pack some flavour
into that batter if she wants.

The cod can stand up to it.

This is a combination of two styles
that Shazia seems to know...

Right. I'm going to put
the chips in now.

..and I'm very much
looking forward to it.

Panicking about this.

Never used one of these before.
I hope that ball's not too big.

It can't be perfect.
It's street food, you know.

Go to another stall if you're
moaning, mate.

It's only a couple of quid.
What do you want?

Today I thought I will make
El Tel's Pollo Loco.

Today I thought I will make
El Tel's Pollo Loco.

Or maybe it should be
Tez Mex Feedy Gonzalez.

So it's a Mexican theme,

so let's have some "Me-hee-co"
on the horizon.

So I'm doing a spicy Mexican chicken
tortilla with all the trimmings.

And you've made your own tortillas,
like a soft-shell taco? Yes.

OK. I've never done that before.

So the cornflour's a bit
awkward. Right.

What would your food truck be like?
Oh, it'd be fun.

I'd have it all draped in, you know,
like, Mexican flags,

all the rest of it. And would you
serve drinks at this...?

Oh, aye. Tequila slammers.
Do you know what I mean?

That's it. You make your money
on the booze, really.

They can have this for cheap.

Terry, for me right now, is being
the most ambitious in the room.

He's making his own tortillas
from cornflour.

Then we've got shredded chicken,
lots and lots of spice.

He's making guacamole, rich avocado
puree with lime juice,

maybe some spring onions.

A salsa made from
tomatoes and chillies.

Does he have enough time
in just an hour?

That's my question.

Ten minutes, please, everybody.

Whew!

It's down to the dying moments
of the rice burger.

I have to make sure
it doesn't fall apart.

I think a little bit more
of everything.

A little bit more seasoning.

I'm guessing now. I'm panicking.

The fish is stuck a bit
to the bottom.

But it's OK.

Shazia, you seem to have left
some of your fish behind.

You've got just three minutes.
Really?!

Are you in trouble here, Remi?
Yeah, yeah. Come on.

And stop.

And...stop.

TERRY CHUCKLES

I enjoyed that a lot. I just hope
I got the flavours right.

I'm just hoping for
the best right now.

Terry. Please, sir.

NARRATOR: First up is Terry, whose
Mexican-inspired food truck offering

NARRATOR: First up is Terry, whose
Mexican-inspired food truck offering

is spicy chicken tortillas with
guacamole, tomato salsa,

is spicy chicken tortillas with
guacamole, tomato salsa,

grated cheese and sour cream.

That looks pretty hearty
there, Terry.

And it folds up, look. Uh-huh.

I think your tortillas are
fantastic.

Absolutely fantastic.

You've got that sweetness of corn

running through there with that
flour. Absolutely lovely.

Terry, I have to tell you, I really
like it. Thanks for that.

It's got all the lovely, magical
flavours of what I would think of as

being Mexican street food.

The chicken is cooked really nicely.

I've got a little bit of spicy
chilli, a lovely slipperiness

coming from the avocado, with a
little bit of diced onion

and chilli running through it
as well.

I think you're probably one of the
most ambitious people in the room.

It's a tasty dish.

I mean, I feel great.

You know, I feel quite elated
by it because I was worried,

because it was very stressy.

I think everyone felt the stress
today was like, "Wow!"

Shazia is serving
masala-spiced fish and chips

with chilli mushy peas
and a tartar sauce.

I'm going to unravel my
fish and chips, as I would do

if I'd have brought them
from the truck, all right?

What's happened to the fish?

The batter's not stuck to it.

One of the fish, the batter stuck
to the bottom of the fryer.

I like your chips, but I've got
problems with this fish,

in that the batter's come off, so
I'm not getting any of the spicing

on the batter.

I like the tartar sauce.
Quite salty.

Love the sweet peas with a bit
of mint and a bit of chilli.

A beautiful piece of cod.
Cooked well, it tastes good.

Your chips are really, really nice.

As with a chip-shop chip,
they're really lovely and soft.

You've cooked them well.
I get that lovely spice.

Chips, mushy peas, tartar sauce.
Fine.

But one of the fish got stuck in
the fryer, and I really wanted

to present a good dish.

Remi's food truck dish is
a chicken rice burger -

Remi's food truck dish is
a chicken rice burger -

a bun made from seasoned rice,
filled with spiced chicken thighs,

roasted plantain, peppers
and scotch bonnet chillies.

Remi, I think this is quite
inventive, but I don't know

how I'm going to eat it. Right.

I can't... Look.Yeah.

I'm going to try and pick it up.

Out of the packet?!

Well, how else...? What
am I going to do otherwise?

Mm.

I like the flavour of the crispy
rice. Almost a sort of crunchy,

nutty flavour on the outside.

In amongst that sweet marinated
chicken, you've also got the flavour

of plantain, which is
slightly chalky.

The problem is we've got a big issue
here about how you eat this.

And this is a food truck brief.

That's the problem.

You know, it tastes good,
but right now I've got

a mixture of stuff in foil,
and what am I going to do now?

I think what we have here
is a work in progress.

The ingredients are great.
There's a whack of chilli in there.

But as you get to the end there,
it's just going to go

all over the place, Remi.

If you really are going to open up
your food truck, I think

you've got to reinvent the shape.
Got you.

I understand the feedback.

It was very, um, messy.

And I can
understand, you're at a festival,

you wanna look buff,
you wanna look peng,

and then you've just got, like,
chicken stains on your jacket.

Like, it ain't cool.

Finally, it's Max,

who has dished up his version of
friend Bob's Big Bowls Chilli -

chilli con carne made with
dark chocolate,

served in a bread bowl,

topped with sour cream,

spring onions and cheddar cheese,

with guacamole

and a toasted garlic bread lid.

You have made a good
chilli con carne.

There is a sweetness of
tomato to it.

There's a richer sweetness from
dark chocolate.Yeah.

And there's enough chilli
and seasoning in there for me.

I like the crunch of the
spring onions and the sourness of

the sour cream as well. I like it.

Your guacamole's nicely made.

It's half chunky avocado,
half pureed avocado.

Bob's Bowl is more a Super Bowl.

It's massive, but it's really tasty.

And I actually think, for a family
who's going to a food truck,

they got that and four forks,
the kids would be really happy.

Thanks.

It wasn't as good as Bob's,
but I think the chilli was good,

so I'm happy with that.

Listen, there were a few ups
and downs in this round,

but on the whole, I think there
was some really tasty food.

We are, of course, looking
for quarterfinalists.

Quarterfinals.

The fact that we're in with a shout
with that, I think is pretty cool.

I definitely thought that was
the hardest challenge.

I'm disappointed that
everyone can cook.

LAUGHTER

I liked Terry's tortillas.

I thought he did a great job making
his own. Nicely cooked chicken.

Good flavours from Terry.
He worked very, very hard.

There was lots to praise.

Max, I think, had a really good
concept - to serve

the chilli con carne in a great big,
round loaf of bread.

I liked it.The chilli itself,

tomato, rich with onions, beans,

and then he added extra chocolate
to make it even more rich.

It was big, but I think
as a sharing thing, that's great.

Shazia decided she wanted to do
spiced fish and chips.

The fish itself, cooked really
nicely. Great tartar sauce.

My cod, the batter had come off,
but the chips were perfect.

They were exactly the same as
chip-shop chips out of the bag.

Remi made for us what she
called a rice burger.

And as much as I enjoyed the flavour
of chicken and rice,

that whole thing collapsed
in my hand.

I couldn't actually pick
it up and eat it.

And that's the issue I've got.
It's a food truck challenge.

I don't think I could look at
another rice burger again

if I got sent home cos of this.

I might just quit rice
overall, to be honest.

I would love to stay
in the competition

because I've been enjoying it.

I mean, the pressure's high,
but I have been enjoying it.

Two people we agreed have done more
than enough to secure a place

in the quarterfinal.

Terry.

Max.

Congratulations, gents.

You are going through.

Shazia.

Remi.

The contestant leaving
the competition is...

..Remi.

Remi! We've loved having you here.

We really hope you've enjoyed
yourself. Thank you so, so much.

I'm sad to go, but I've really,
really enjoyed this experience.

Thank you very much, guys.
Thank you. See you later.

I feel like I definitely enjoy
cooking more than I did

before entering this.

I'm going to look
at a utensil with pride.

Yeah!

I'm going to use you more.
CHUCKLES

Congratulations, you three.

You are MasterChef
quarterfinalists.

Oh, man!

I'm relieved. Somebody's going to
get kicked out in the next round.

It could be me if I don't
pull my socks up!

I'm going to take a lot of joy
in the shock of my family and that

when I tell them, cos when I told
them I was doing this,

they thought it was a joke.

And I'm still here!

A wee celebration tonight.

I can't help it. It's in my genes.

I may stagger in at some point,

and if there's a kebab house
nearby, get one of them.

Next time, it's the quarterfinal...

I'm sweating, man!

I don't think I've done this much
exercise in years.

Are you panicking, Max? Absolutely.
Been panicking for about two hours.

..and Max, Terry and Shazia

are back to fight for their place.

That cake is so moist.

It's just like...cloud!