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1
00:00:02,320 --> 00:00:04,800
Oh, no. Did you hurt yourself?
Guys, grab a medic.
2
00:00:05,640 --> 00:00:08,560
So cack-handed, it's unbelievable.
3
00:00:08,560 --> 00:00:11,280
It's all gone horribly wrong!
4
00:00:11,280 --> 00:00:12,560
Oh, this is hard, man!
5
00:00:13,600 --> 00:00:14,680
HE EXHALES
6
00:00:14,680 --> 00:00:16,760
Look at the pressure cooker.
7
00:00:16,760 --> 00:00:19,080
My life in a nutshell.
8
00:00:19,080 --> 00:00:20,800
No-one ever said cooking was easy...
9
00:00:20,800 --> 00:00:22,320
Ah!
10
00:00:22,320 --> 00:00:24,680
Oh, no!
What the heck happened there?
11
00:00:24,680 --> 00:00:26,360
I don't know.
12
00:00:26,360 --> 00:00:28,000
..so when you take ten home cooks...
13
00:00:28,000 --> 00:00:32,520
This could either be a stroke
of genius or total calamity.
14
00:00:32,520 --> 00:00:34,680
..24 challenges...
15
00:00:34,680 --> 00:00:36,760
Don't look, Mary, shield your eyes!
16
00:00:36,760 --> 00:00:38,400
I'll try anything once.
17
00:00:38,400 --> 00:00:40,240
..and three judges...
18
00:00:40,240 --> 00:00:41,880
Feels very, very clumsy.
19
00:00:41,880 --> 00:00:44,240
You know, this is a competition.
20
00:00:44,240 --> 00:00:46,640
..it will be stressful.
21
00:00:46,640 --> 00:00:48,280
Dear God, the pressure!
22
00:00:48,280 --> 00:00:50,280
What these will come down to
is composure.
23
00:00:50,280 --> 00:00:51,760
Ooh!
24
00:00:51,760 --> 00:00:53,280
Oh, sugar plum fairies!
25
00:00:54,360 --> 00:00:55,680
But get it right...
26
00:00:55,680 --> 00:00:58,200
That is a first-rate pie!
27
00:00:58,200 --> 00:01:02,480
Oh, come on, I'm giving those
a round of applause.
28
00:01:02,480 --> 00:01:05,040
..and the best home cook
will triumph.
29
00:01:05,040 --> 00:01:07,880
Enormous luck.
Blow their minds!
30
00:01:07,880 --> 00:01:09,560
The time starts now.
31
00:01:12,800 --> 00:01:14,680
Get in! Get in!
32
00:01:27,800 --> 00:01:30,640
This house, in the beautiful
British countryside...
33
00:01:30,640 --> 00:01:32,280
Mm! Not bad, not bad!
34
00:01:33,920 --> 00:01:36,960
..is where the home cooks
will be living for the duration
35
00:01:36,960 --> 00:01:38,520
of the competition.
36
00:01:38,520 --> 00:01:40,520
I'm Suzie. Ayo, nice to meet you.
37
00:01:40,520 --> 00:01:42,520
Did you come from far?
Northern Ireland.
38
00:01:42,520 --> 00:01:45,280
Northern Ireland? Yeah.
I suspected as much.
39
00:01:45,280 --> 00:01:47,360
Arriving from all over the UK...
40
00:01:47,360 --> 00:01:48,680
Wow!
41
00:01:48,680 --> 00:01:52,880
..they're here to focus solely
on becoming the best home cook.
42
00:01:52,880 --> 00:01:54,960
I've left my PlayStation at home
43
00:01:54,960 --> 00:01:56,600
and, oh, my fiancee, that's it!
44
00:01:56,600 --> 00:01:58,720
I probably should have
said her first!
45
00:01:58,720 --> 00:02:01,360
Mwah, all right? Speak to you soon.
Yeah, thank you.
46
00:02:01,360 --> 00:02:03,080
See you later - love you!
47
00:02:04,160 --> 00:02:06,880
I've never lived
in a shared house before.
48
00:02:06,880 --> 00:02:08,960
I'm Katie, hiya. Hello, Sean.
49
00:02:08,960 --> 00:02:11,400
The nearest I came to was sharing
a bedroom with my sister,
50
00:02:11,400 --> 00:02:14,040
which didn't end well, so...
51
00:02:14,040 --> 00:02:16,080
So, have you come far? London.
52
00:02:16,080 --> 00:02:19,080
Just husband brought me here
from Essex - close to Basildon.
53
00:02:19,080 --> 00:02:20,960
OK, yeah, I know Basildon.
Bas Vegas.
54
00:02:20,960 --> 00:02:22,920
You ever heard of Bas Vegas?
Bas Vegas?
55
00:02:22,920 --> 00:02:24,960
That's what the locals call it!
56
00:02:26,080 --> 00:02:29,360
You'll get used to me.
Part of it's nerves, I hope.
57
00:02:29,360 --> 00:02:31,080
They're right to be nervous -
58
00:02:31,080 --> 00:02:33,960
the competition will kick off
first thing tomorrow.
59
00:02:33,960 --> 00:02:37,160
Hey, guys. Oh! How's it going?
Nice to meet you, I'm Oli.
60
00:02:37,160 --> 00:02:40,160
Georgia. Oh, no!
61
00:02:40,160 --> 00:02:42,680
They'll have two days
to cook their hearts out...
62
00:02:42,680 --> 00:02:44,880
I'll just do one kiss!
63
00:02:44,880 --> 00:02:47,280
..and avoid being sent home.
64
00:02:47,280 --> 00:02:50,720
Nice to meet you, Elisabetta.
Hello.
65
00:02:50,720 --> 00:02:53,360
Oh, hello. Hi, everyone. Hi!
66
00:02:53,360 --> 00:02:56,160
Be a good boy
and listen to Daddy, OK?
67
00:02:56,160 --> 00:02:58,280
What's your name? Kate. Kate.
68
00:02:58,280 --> 00:03:00,000
Sean. Oh, a Katie and a Kate. Hello.
69
00:03:00,000 --> 00:03:02,200
You're number ten.
70
00:03:02,200 --> 00:03:04,720
Yeah, the last one. Last one. Yeah.
71
00:03:04,720 --> 00:03:06,560
Saving the best till last.
72
00:03:08,880 --> 00:03:11,640
I don't know if anybody's got a game
plan, but I will let you know
73
00:03:11,640 --> 00:03:13,120
as soon as I find out.
74
00:03:25,560 --> 00:03:28,360
Today is when it all starts...
75
00:03:28,360 --> 00:03:30,760
How did you sleep, mate?
76
00:03:30,760 --> 00:03:33,960
..as the cooks prepare to have
their culinary skills laid bare.
77
00:03:35,120 --> 00:03:37,920
I'll probably find out whether
I'm any good at cooking today,
78
00:03:37,920 --> 00:03:39,600
so that's pretty big.
79
00:03:39,600 --> 00:03:42,240
I have to say, I had
a terrible night's sleep.
80
00:03:42,240 --> 00:03:43,920
I'm a bit of a bundle of nerves.
81
00:03:43,920 --> 00:03:47,320
The idea of cooking today
is still a little bit mad!
82
00:03:47,320 --> 00:03:50,320
But, yeah, we'll see what
the first day has to offer.
83
00:03:50,320 --> 00:03:53,320
I'll speak to you later and have
a fantastic day today at school.
84
00:03:53,320 --> 00:03:55,120
Think about me, yes?
85
00:03:55,120 --> 00:03:57,040
Yes, of course.
86
00:03:57,040 --> 00:03:59,640
Come on, team! Here we go!
After you. Here we go!
87
00:03:59,640 --> 00:04:02,720
Everybody out? Yeah, let's go.
Do you need a jacket?
88
00:04:02,720 --> 00:04:04,880
We're missing one! Come on, you.
89
00:04:04,880 --> 00:04:06,840
There's always one.
There is always one.
90
00:04:06,840 --> 00:04:09,160
Are we waiting for anybody else?
Woo!
91
00:04:21,360 --> 00:04:23,760
They're coming!
92
00:04:23,760 --> 00:04:24,960
Hi.
93
00:04:26,080 --> 00:04:27,520
Welcome.
94
00:04:27,520 --> 00:04:30,320
Don't be nervous.
Look at you, Sean.
95
00:04:30,320 --> 00:04:31,960
Oli, hello. Hello.
96
00:04:31,960 --> 00:04:34,000
Got your own kitchen. This is me.
97
00:04:34,000 --> 00:04:38,440
Over the next two days, the cooks
will complete two challenges.
98
00:04:39,520 --> 00:04:42,800
They need to perform well in both
to avoid the Eliminator...
99
00:04:44,280 --> 00:04:46,520
..which determines
who gets sent home.
100
00:04:47,560 --> 00:04:50,080
Are you ready, then,
to meet the judges?
101
00:04:50,080 --> 00:04:51,800
ALL: Yes. Yes, absolutely.
102
00:04:51,800 --> 00:04:57,720
OK. Please, let's welcome
Mary Berry, Chris Bavin
103
00:04:57,720 --> 00:05:00,320
and Angela Hartnett.
WHISTLING
104
00:05:00,320 --> 00:05:04,240
Hello. There she is, then!
Waiting for you!
105
00:05:04,240 --> 00:05:08,680
Come on. Lovely. Isn't this
exciting? It's so exciting!
106
00:05:08,680 --> 00:05:12,960
Mary, how delighted are you?
I'm really thrilled.
107
00:05:12,960 --> 00:05:14,440
Everybody's smiling!
108
00:05:14,440 --> 00:05:17,200
That means you're not
in the slightest bit nervous.
109
00:05:17,200 --> 00:05:20,200
Angela, you are
a Michelin-starred chef. Yeah.
110
00:05:20,200 --> 00:05:25,760
When you eat home-cooked food,
are you livid?
111
00:05:25,760 --> 00:05:27,200
Livid?! Yes, I only ever eat
112
00:05:27,200 --> 00:05:29,560
in Michelin-starred restaurants,
Claudia.
113
00:05:29,560 --> 00:05:33,840
No, I love home cooking, and some
of the best chefs in the world
114
00:05:33,840 --> 00:05:36,240
started as fantastic home cooks.
115
00:05:36,240 --> 00:05:39,280
Chris, of course, you are the king
of fruit and vegetables.
116
00:05:39,280 --> 00:05:42,000
In your perfect world,
will people just be, like,
117
00:05:42,000 --> 00:05:44,880
chopping peppers and throwing them
into everything?
118
00:05:44,880 --> 00:05:48,040
Would you have peas in cereal
is the question.
119
00:05:48,040 --> 00:05:51,400
Well, I think we want to eat as much
fruit and veg as we possibly can.
120
00:05:51,400 --> 00:05:55,160
But what I do want to see
is you maximising the ingredients,
121
00:05:55,160 --> 00:05:59,040
wasting as little as possible.
OK, all right. Quite scary.
122
00:05:59,040 --> 00:06:01,640
Scary, yet charming. It's weird.
123
00:06:01,640 --> 00:06:06,080
So your first challenge
will always be the "ultimate",
124
00:06:06,080 --> 00:06:08,840
and Mary will always set it.
125
00:06:08,840 --> 00:06:13,200
It's something that you might make
for a fancy occasion.
126
00:06:13,200 --> 00:06:15,280
You have to go to town.
127
00:06:15,280 --> 00:06:21,080
Today, Mary would love you to make
your ultimate pasta dinner.
128
00:06:21,080 --> 00:06:26,880
And, most importantly, you've got
to make your pasta from scratch.
129
00:06:26,880 --> 00:06:30,000
Cooks, you have an hour and 45
minutes for this challenge.
130
00:06:30,000 --> 00:06:34,760
At the end of this, the judges
will pick their favourites.
131
00:06:34,760 --> 00:06:40,040
So I don't want to add pressure,
but it can't be revolting.
132
00:06:40,040 --> 00:06:41,960
I don't know how best to say it,
Mary.
133
00:06:41,960 --> 00:06:45,040
Enormous luck. Your time starts now.
134
00:06:48,560 --> 00:06:51,240
The cooks have all practised
their ultimate dishes at home
135
00:06:51,240 --> 00:06:52,920
for friends and family.
136
00:06:52,920 --> 00:06:56,480
But now, they must win over
the judges with their personal takes
137
00:06:56,480 --> 00:06:59,280
on an Italian pasta supper.
138
00:06:59,280 --> 00:07:01,040
Pressure is on.
139
00:07:03,520 --> 00:07:05,080
Do you always make fresh pasta?
140
00:07:05,080 --> 00:07:06,960
Not now, but I used to
with the children,
141
00:07:06,960 --> 00:07:09,400
because they just loved
to make pasta. Mm.
142
00:07:09,400 --> 00:07:13,960
And once you've got the skill right,
it's very satisfying to make.
143
00:07:13,960 --> 00:07:16,200
But, I mean, they're doing it
for a special occasion.
144
00:07:16,200 --> 00:07:19,400
It's not easy to do. Is it not easy?
No. Have you got a machine at home?
145
00:07:19,400 --> 00:07:21,560
Are you mad?
Yeah, I've got a husband.
146
00:07:25,920 --> 00:07:28,960
Pasta dough is made
by mixing flour, eggs and oil,
147
00:07:28,960 --> 00:07:30,480
either in a food processor...
148
00:07:32,440 --> 00:07:34,360
..or by hand.
149
00:07:34,360 --> 00:07:38,200
What kind of flour have you used?
00 pasta flour.
150
00:07:38,200 --> 00:07:41,040
Now, come on. Explain to us,
you - Italian accent.
151
00:07:41,040 --> 00:07:43,840
Why 00...? So...it's got
a high gluten content,
152
00:07:43,840 --> 00:07:47,240
and it's been sieved a couple of
times, so it's very fine 00 flour.
153
00:07:47,240 --> 00:07:48,800
So it's very good for making pasta.
154
00:07:48,800 --> 00:07:52,560
Someone just told me to use it,
so I used it!
155
00:07:52,560 --> 00:07:57,560
Supermarket supervisor Katie taught
herself to cook just five years ago.
156
00:07:57,560 --> 00:08:00,360
She's always learning
and looking for new inspiration
157
00:08:00,360 --> 00:08:04,240
and hopes to impress
with simple food made well.
158
00:08:04,240 --> 00:08:06,680
What's your recipe?
Italian sausage meat,
159
00:08:06,680 --> 00:08:09,920
tagliatelle and broccoli
with a lovely fresh fennel salad.
160
00:08:09,920 --> 00:08:12,560
And you always do this by hand,
you never put it in a machine? Yeah.
161
00:08:12,560 --> 00:08:13,600
Always by hand, yeah.
162
00:08:13,600 --> 00:08:17,920
I'm a bit dangerous with machines,
so the less I use them, the better.
163
00:08:17,920 --> 00:08:19,440
Duly noted.
164
00:08:21,400 --> 00:08:24,440
Not only is Angela
a Michelin-starred chef,
165
00:08:24,440 --> 00:08:27,320
her speciality is Italian food.
166
00:08:27,320 --> 00:08:30,760
I can't believe Angela Hartnett
is one of the judges.
167
00:08:30,760 --> 00:08:33,160
Of all the people!
168
00:08:33,160 --> 00:08:38,480
Cooking pasta for the queen
of pasta is scary.
169
00:08:38,480 --> 00:08:41,360
There really is nowhere to hide.
170
00:08:41,360 --> 00:08:46,360
I'm making seafood cannelloni with
a cream sauce baked in the oven,
171
00:08:46,360 --> 00:08:47,680
like a family meal.
172
00:08:47,680 --> 00:08:51,360
20 years, probably,
I've been making this pasta.
173
00:08:51,360 --> 00:08:54,880
A longstanding home cook
and grandmother of two,
174
00:08:54,880 --> 00:08:59,880
Kate is most at home in her farm
house kitchen in rural Devon.
175
00:08:59,880 --> 00:09:02,200
There's usually quite a lot
going on in my kitchen,
176
00:09:02,200 --> 00:09:05,520
people floating through
and lots of dogs and cats
177
00:09:05,520 --> 00:09:09,320
and...cows being calved out
in the field next to the kitchen,
178
00:09:09,320 --> 00:09:12,560
but not quite like this.
179
00:09:13,880 --> 00:09:16,360
As long as I get this pasta
in the fridge
180
00:09:16,360 --> 00:09:18,440
and covered up
in the next few minutes,
181
00:09:18,440 --> 00:09:20,840
I'll be able to concentrate
on the other parts of the dish.
182
00:09:22,320 --> 00:09:24,680
This may be a bit of a workout.
183
00:09:24,680 --> 00:09:27,120
Come on, boy. There...
184
00:09:27,120 --> 00:09:31,520
Out of breath kneading this, but
it needs...to be done properly.
185
00:09:33,040 --> 00:09:37,080
But a good pasta dough should be
kneaded for at least ten minutes.
186
00:09:39,960 --> 00:09:41,600
He's kneading, look at it.
Yeah, yeah.
187
00:09:41,600 --> 00:09:44,000
It's ever so smooth.
There's a technique there -
188
00:09:44,000 --> 00:09:45,640
one hand and then the other.
189
00:09:53,400 --> 00:09:56,480
I am making
a classic crowd pleaser -
190
00:09:56,480 --> 00:09:58,560
fettuccine Bolognese.
191
00:09:58,560 --> 00:10:02,520
For me, home cooking is about
comfort, first and foremost.
192
00:10:02,520 --> 00:10:06,240
42-year-old pharmaceutical
recruitment partner Sarah
193
00:10:06,240 --> 00:10:09,720
loves to come home from work
and make hearty home-cooked fare
194
00:10:09,720 --> 00:10:12,560
for her husband and son, Austin.
195
00:10:12,560 --> 00:10:14,320
This is Austin's favourite dish.
196
00:10:14,320 --> 00:10:17,960
He's had a few disappointing
Bolognese in various restaurants
197
00:10:17,960 --> 00:10:19,200
whenever we've gone out.
198
00:10:19,200 --> 00:10:21,760
So, uh, he does think
that Mummy's is the best.
199
00:10:21,760 --> 00:10:23,920
So I have to live up
to that expectation.
200
00:10:23,920 --> 00:10:27,960
Done my dough now, so I'm just going
to get it into the fridge.
201
00:10:27,960 --> 00:10:30,320
All of the cooks have now finished
their pasta dough,
202
00:10:30,320 --> 00:10:31,560
which needs to rest...
203
00:10:31,560 --> 00:10:33,000
That's me, done.
204
00:10:33,000 --> 00:10:35,800
..but that doesn't mean
the hard slog is over.
205
00:10:35,800 --> 00:10:36,960
Here's one for you.
206
00:10:39,720 --> 00:10:43,880
They still have to make
their fillings and sauces,
207
00:10:43,880 --> 00:10:47,400
some of which
are more traditional than others.
208
00:10:47,400 --> 00:10:49,840
I'm quite an experimental cook,
I like to try a lot to try a lot
209
00:10:49,840 --> 00:10:51,680
of different flavours together.
210
00:10:51,680 --> 00:10:54,120
Tell me what you're making.
So it's a creamy tomato, chicken,
211
00:10:54,120 --> 00:10:57,480
chorizo and prawn pasta.
212
00:10:57,480 --> 00:10:59,400
So you've not gone
for the less is more.
213
00:10:59,400 --> 00:11:01,960
No, no, no. You've gone for the more
is more. Yeah, more is more.
214
00:11:01,960 --> 00:11:03,840
The more meats, the better.
215
00:11:03,840 --> 00:11:05,880
When he's not working in the city,
216
00:11:05,880 --> 00:11:09,960
28-year-old accountant Ayo
has one thing on his mind.
217
00:11:09,960 --> 00:11:12,920
I love cooking because I love food.
218
00:11:12,920 --> 00:11:15,720
I just love the fact that it's
almost like a limitless palate.
219
00:11:15,720 --> 00:11:19,080
You can try anything, and some of it
might work, some of it might not.
220
00:11:19,080 --> 00:11:21,680
Food is art, you know what I mean?
221
00:11:21,680 --> 00:11:23,600
Being Nigerian
definitely has a part to play.
222
00:11:23,600 --> 00:11:25,800
I just need flavour
in my life constantly.
223
00:11:25,800 --> 00:11:28,800
I don't like the idea
of cooking without flavour.
224
00:11:30,160 --> 00:11:33,320
The youngest cook in the competition
has also put some thought
225
00:11:33,320 --> 00:11:35,240
into her combination of flavours.
226
00:11:35,240 --> 00:11:38,040
Morning, Georgia. Hi!
Tell me what you're making.
227
00:11:38,040 --> 00:11:42,960
So I'm making a chestnut and squash
ravioli with a sage butter sauce.
228
00:11:42,960 --> 00:11:44,520
How long have you been cooking?
229
00:11:44,520 --> 00:11:47,320
I have been cooking
since I was about 14.
230
00:11:47,320 --> 00:11:48,800
And is Mum a very good cook?
231
00:11:48,800 --> 00:11:52,560
Um, my mum and my dad, actually,
are both really good cooks. Really?
232
00:11:52,560 --> 00:11:54,680
Yes, it's really inspired me.
233
00:11:55,680 --> 00:11:58,880
What 24-year-old model Georgia
lacks in years,
234
00:11:58,880 --> 00:12:00,960
she makes up for in confidence.
235
00:12:00,960 --> 00:12:03,800
I've loved playing house
ever since I was five years old.
236
00:12:03,800 --> 00:12:05,760
Food's always been
the centre of our family.
237
00:12:05,760 --> 00:12:07,880
It's about the celebration
of what's in front of you
238
00:12:07,880 --> 00:12:10,040
and bringing people together.
239
00:12:12,000 --> 00:12:13,120
More.
240
00:12:14,920 --> 00:12:17,120
Smell that booze.
241
00:12:17,120 --> 00:12:20,640
In the pan here, you've got...
I've got fennel, garlic, onions,
242
00:12:20,640 --> 00:12:23,600
which I've softened down,
and now I've just put the fish in.
243
00:12:23,600 --> 00:12:26,880
So we've got like a fish pie,
cannelloni mix?
244
00:12:26,880 --> 00:12:28,600
Cannelloni mix, yeah.
245
00:12:28,600 --> 00:12:30,880
Very good. And are you having
a sauce with it?
246
00:12:30,880 --> 00:12:33,840
Yeah, there's going to be
a cream sauce and baked in the oven.
247
00:12:33,840 --> 00:12:36,040
Do you know how much longer
we've got left?
248
00:12:36,040 --> 00:12:37,120
CLAUDIA: Good, good.
249
00:12:37,120 --> 00:12:40,120
I'm pleased you brought that up.
Cooks, you have one hour left.
250
00:12:41,760 --> 00:12:43,080
Is this your plan?
251
00:12:43,080 --> 00:12:45,680
This is the engineer in me,
you've got to have a plan.
252
00:12:45,680 --> 00:12:49,320
You've got to have a plan!
Can't just go in willy-nilly.
253
00:12:49,320 --> 00:12:51,360
Well, you've got a big old job.
Look at this.
254
00:12:51,360 --> 00:12:52,840
This is a good plan.
255
00:12:53,920 --> 00:12:58,560
63-year-old Robin lives in Bristol
with his wife, daughter, camper van
256
00:12:58,560 --> 00:13:00,880
and vegetable patch.
257
00:13:00,880 --> 00:13:04,240
He's always been the cook
of the house.
258
00:13:04,240 --> 00:13:06,360
I am making a cheesy lasagne
259
00:13:06,360 --> 00:13:09,680
with a crunchy slaw salad
and garlic croutons.
260
00:13:09,680 --> 00:13:10,960
My family love this dish.
261
00:13:10,960 --> 00:13:13,920
If we're struggling to think, "What
should we have on a Saturday night?"
262
00:13:13,920 --> 00:13:17,040
This is something that you know
is going to be a crowd pleaser.
263
00:13:17,040 --> 00:13:18,880
Don't burn your onions.
264
00:13:22,200 --> 00:13:25,800
And don't chop your fingers off,
even more important.
265
00:13:25,800 --> 00:13:28,880
Never mind his fingers,
Robin needs to watch his back.
266
00:13:28,880 --> 00:13:31,520
I am making a duck ragu lasagne.
267
00:13:31,520 --> 00:13:34,440
Suzie, I didn't know you were
cooking lasagne. Oh, yeah.
268
00:13:34,440 --> 00:13:36,680
Oh, we've got a lasagne cook-off,
have we?
269
00:13:36,680 --> 00:13:37,880
It's something I love.
270
00:13:37,880 --> 00:13:40,600
It does take a long time, and I
usually make it in a slow cooker.
271
00:13:40,600 --> 00:13:42,760
But I saw that there was
a pressure cooker,
272
00:13:42,760 --> 00:13:46,080
thought, "Right, I'll try
this recipe." Oops.
273
00:13:46,080 --> 00:13:51,160
Yeah, there it goes. I... I've...
Ah. Flapping, starting to flap.
274
00:13:51,160 --> 00:13:54,080
Suzie is used to having
lots of pots on the boil.
275
00:13:54,080 --> 00:13:56,880
As well as looking
after her two young children,
276
00:13:56,880 --> 00:13:59,040
she runs her accountancy business
from home
277
00:13:59,040 --> 00:14:01,560
and exercises in her spare time.
278
00:14:01,560 --> 00:14:07,320
I do everything at 100 mile an hour,
and try to fit as much in as I can.
279
00:14:07,320 --> 00:14:12,520
I love cooking.
It is my, kind of, calm space.
280
00:14:14,200 --> 00:14:16,760
I, actually... Now I am
regretting my choice of dish
281
00:14:16,760 --> 00:14:20,840
because it's just...taking
longer than what I expected.
282
00:14:24,120 --> 00:14:25,560
All right, it's pasta.
283
00:14:28,360 --> 00:14:29,840
Stiff.
284
00:14:30,800 --> 00:14:34,720
Now that the dough has rested,
the cooks need to roll their pasta.
285
00:14:34,720 --> 00:14:37,000
That's good, it's a good dough.
286
00:14:37,000 --> 00:14:39,440
Running the dough through
a pasta machine several times
287
00:14:39,440 --> 00:14:42,760
on different settings
helps to get it nice and thin.
288
00:14:42,760 --> 00:14:47,080
This is where I tend to get myself
in a little bit of a pickle
289
00:14:47,080 --> 00:14:51,080
cos I'm so cack-handed that I end up
getting in a right old state.
290
00:14:53,120 --> 00:14:54,760
How's this work, now?
291
00:14:59,360 --> 00:15:03,040
Oh, that looks good!
Ayo! Smashing it!
292
00:15:03,040 --> 00:15:06,080
I know, it's nice, isn't it? Smooth.
293
00:15:06,080 --> 00:15:08,120
Taking a more hands-on approach,
294
00:15:08,120 --> 00:15:11,200
Oli is the only cook
not to use a machine.
295
00:15:11,200 --> 00:15:14,080
The simple rolling pin and this...
And so far, so good.
296
00:15:14,080 --> 00:15:17,040
Tell us what you're making, Oli.
So I'm making some pappardelle,
297
00:15:17,040 --> 00:15:19,560
like, rough-cut pappardelle,
handmade and hand-rolled.
298
00:15:19,560 --> 00:15:23,720
I'm going with... That is going to
be a tomato, caper and olive sauce,
299
00:15:23,720 --> 00:15:26,880
and that's going to be with
some king prawns and mussels.
300
00:15:26,880 --> 00:15:28,360
And why are you rolling it by hand?
301
00:15:28,360 --> 00:15:30,880
I'm a bit of a traditionalist.
I think, like, for hundreds of years
302
00:15:30,880 --> 00:15:33,360
they were rolling pasta out
by hand, you know, traditionally
303
00:15:33,360 --> 00:15:34,800
before pasta machines came along.
304
00:15:34,800 --> 00:15:37,640
So I think... I'll just say
my 85-year-old grandmother
305
00:15:37,640 --> 00:15:40,400
would use a machine. Oh, would she?
Just a little tip.
306
00:15:40,400 --> 00:15:41,880
OK. Well, I'll take that.
307
00:15:41,880 --> 00:15:45,920
When 34-year-old restaurant
supervisor Oli isn't waiting tables,
308
00:15:45,920 --> 00:15:48,600
he's at home waiting
on his wife and daughter.
309
00:15:48,600 --> 00:15:51,360
Home cooking... Well, it's
the hunter-gatherer mentality of,
310
00:15:51,360 --> 00:15:53,280
you know, providing for your family.
Open up.
311
00:15:53,280 --> 00:15:56,000
Family's everything to me.
I mean, they're my everything.
312
00:15:56,000 --> 00:15:58,720
Dad, I need the toilet. OK, kiddo.
313
00:15:58,720 --> 00:16:02,720
You all right? Watch your little
ways. Kiss, kiss. You all right?
314
00:16:04,680 --> 00:16:07,400
I've been a bit wobbled
by Angela a little bit,
315
00:16:07,400 --> 00:16:09,960
but I'm staying on top of it,
I'm listening to myself
316
00:16:09,960 --> 00:16:11,320
and I'm going with it.
317
00:16:11,320 --> 00:16:13,120
CLAUDIA: This looks beautiful.
Thank you.
318
00:16:13,120 --> 00:16:16,320
Look, that's how paper thin... Yeah.
Angela, you're going to freak out!
319
00:16:16,320 --> 00:16:19,320
Come, come. Paper thin.
What do you think?
320
00:16:19,320 --> 00:16:21,360
Looks fantastic. What, are you...?
You're making it
321
00:16:21,360 --> 00:16:23,600
into little parcels? Ravioli?
I'm making ravioli, yeah.
322
00:16:23,600 --> 00:16:25,520
OK, and how are you going to do
that, turn that?
323
00:16:25,520 --> 00:16:28,160
I'm not turning it over, no, I'm
making big ones and doing them...
324
00:16:28,160 --> 00:16:32,040
..lifting them up. Ooh, fancy.
Like tortellini, really, then.
325
00:16:32,040 --> 00:16:34,200
Yeah, but they're not.
326
00:16:35,720 --> 00:16:39,280
Georgia's arguing with a judge.
I'm very excited! They're not!
327
00:16:41,200 --> 00:16:45,720
Someone who does know her ravioli
from her tortellini is Elisabetta.
328
00:16:45,720 --> 00:16:48,960
You know, being Italian and being
in a challenge about pasta,
329
00:16:48,960 --> 00:16:51,480
I just wanted to make something
that little bit different.
330
00:16:51,480 --> 00:16:56,000
Also going for a filled pasta,
she's making squid ink tortellini.
331
00:16:56,000 --> 00:16:57,360
What's in there? Right.
332
00:16:57,360 --> 00:17:00,080
That is prawns cooked in
with a little bit of anchovies,
333
00:17:00,080 --> 00:17:03,040
capers, extra virgin olive oil,
garlic.
334
00:17:03,040 --> 00:17:07,280
And I've added a little bit of wine
and a teeny weeny bit of chives,
335
00:17:07,280 --> 00:17:09,920
just to give it a little bit
of a kick.
336
00:17:09,920 --> 00:17:13,200
Hailing from Milan,
NHS receptionist Elisabetta
337
00:17:13,200 --> 00:17:15,360
now lives in north-east London.
338
00:17:15,360 --> 00:17:18,800
Her love of food
extends beyond just cooking.
339
00:17:18,800 --> 00:17:22,200
Did you paint this? Yeah.
You didn't?! I did.
340
00:17:22,200 --> 00:17:26,000
It's so beautiful!
Thank you so much. You're so clever!
341
00:17:27,440 --> 00:17:30,000
What's the citrus in there? Lemon?
Have you got lemon in there?
342
00:17:30,000 --> 00:17:31,880
Got a little bit of lemon juice,
yeah.
343
00:17:31,880 --> 00:17:34,800
Sean is working on the centrepiece
of his pasta dish -
344
00:17:34,800 --> 00:17:37,320
a rolled piece of chicken
stuffed with mushrooms,
345
00:17:37,320 --> 00:17:39,000
known as a ballotine.
346
00:17:39,000 --> 00:17:42,960
Why a ballotine? I mean, it's
quite French rather than Italian.
347
00:17:42,960 --> 00:17:45,040
My style of at cooking home
348
00:17:45,040 --> 00:17:47,120
is to try and put on
a bit of a presentation,
349
00:17:47,120 --> 00:17:48,920
and it's got to be pleasing
on the eye first,
350
00:17:48,920 --> 00:17:50,720
that's what I find when I go
to restaurants.
351
00:17:50,720 --> 00:17:55,080
Yeah. I think it just represents me
on a plate, so, yeah. OK.
352
00:17:55,080 --> 00:17:58,960
You're the opposite from me,
I go taste first.
353
00:17:58,960 --> 00:18:01,800
For IT consultant
and family man Sean,
354
00:18:01,800 --> 00:18:04,400
there's no such thing
as a TV dinner.
355
00:18:04,400 --> 00:18:07,160
I'm a bit of a self-confessed
peacock, a bit of a show off.
356
00:18:07,160 --> 00:18:09,760
I like to wear
extremely loud shirts,
357
00:18:09,760 --> 00:18:12,080
be the centre of attention
a lot of the time.
358
00:18:12,080 --> 00:18:14,040
And when I put my food out,
I also want that to be
359
00:18:14,040 --> 00:18:18,560
centre of attention on the table.
I want people to say, "Wow."
360
00:18:18,560 --> 00:18:21,640
CLAUDIA: Cooks,
you have 32 minutes left.
361
00:18:23,800 --> 00:18:26,360
I'm actually the messiest cook ever.
362
00:18:29,480 --> 00:18:34,320
Shall I stick the kettle on? Yeah.
Cake as well? Yeah, any requests?
363
00:18:34,320 --> 00:18:39,120
Lemon drizzle, Mary Berry's
own recipe. Ooh! That's what I want.
364
00:18:39,120 --> 00:18:42,560
Hi, darling. How are we? Wee bit
stressed. Careful with the knife.
365
00:18:42,560 --> 00:18:44,880
Yes. So all I need... Sorry.
I'm not trying to stab you.
366
00:18:44,880 --> 00:18:48,360
No, I love you. Pasta's cooked,
the meat cooked, the sauce is good.
367
00:18:48,360 --> 00:18:51,480
I just need to grill it on top,
technically, TECHNICALLY.
368
00:18:51,480 --> 00:18:53,320
There we go. Thank you.
369
00:18:53,320 --> 00:18:57,880
Some of our team here have certainly
just put in too much... Yeah.
370
00:18:57,880 --> 00:19:01,160
..and we've had ballotine and pasta.
371
00:19:01,160 --> 00:19:02,880
I just want to make sure
they cook through,
372
00:19:02,880 --> 00:19:04,480
then I'll pan-fry them off
and cut them.
373
00:19:04,480 --> 00:19:06,200
What did you think about Ayo's one?
374
00:19:06,200 --> 00:19:09,640
I find it very odd to put
prawns and meat together,
375
00:19:09,640 --> 00:19:13,680
because surely the chorizo
will over-drown the prawns. Yeah.
376
00:19:13,680 --> 00:19:15,320
You wouldn't know it was prawn.
377
00:19:15,320 --> 00:19:18,120
No, I think there's too much
confusion in that.
378
00:19:18,120 --> 00:19:21,320
Robin's making a lovely lasagne
with a classic meat Bolognese
379
00:19:21,320 --> 00:19:22,520
and a cheesy sauce.
380
00:19:22,520 --> 00:19:25,640
Has he got anything slightly
different? To be honest,
381
00:19:25,640 --> 00:19:29,160
this is probably the most
home-cooked dish out of all of them.
382
00:19:29,160 --> 00:19:30,840
You could say I'm playing it
a bit safe.
383
00:19:30,840 --> 00:19:34,440
I don't want to make any mistakes
on the first round if I can help it.
384
00:19:34,440 --> 00:19:37,160
And I think the key will be whose
is the thickest or thinnest,
385
00:19:37,160 --> 00:19:40,280
cos I think Oli's
is quite thick, his pasta,
386
00:19:40,280 --> 00:19:44,280
whereas the other tagliatelles
seem to be a little bit thinner.
387
00:19:44,280 --> 00:19:46,440
It's all gone horribly wrong.
388
00:19:46,440 --> 00:19:48,840
And Kate making
the fish cannelloni...
389
00:19:48,840 --> 00:19:51,360
But her cannelloni's very small.
390
00:19:51,360 --> 00:19:54,960
I can't see how she's going to get
those big pieces and seal it.
391
00:19:54,960 --> 00:19:58,400
I'm just going to have to do it like
that. There's no way I can do it.
392
00:19:58,400 --> 00:20:00,880
Cooks, you have 15 minutes left!
393
00:20:11,280 --> 00:20:12,760
OK.
394
00:20:13,760 --> 00:20:17,680
So cack-handed, it's unbelievable.
Like, I can't stand it.
395
00:20:20,560 --> 00:20:23,560
This is delicious.
What, the raw cabbage? Mm!
396
00:20:23,560 --> 00:20:25,680
You're easily pleased. I am.
397
00:20:29,440 --> 00:20:32,880
What is this - crackling, bacon?
Duck. Do you want some? Duck?
398
00:20:32,880 --> 00:20:35,560
Oh, no. Did you hurt yourself?
399
00:20:35,560 --> 00:20:37,200
Guys, can I have a medic?
400
00:20:43,760 --> 00:20:46,280
Cooks, you only have
five minutes left.
401
00:20:46,280 --> 00:20:48,840
Not too bad under the pressure
I've been under, really.
402
00:20:56,560 --> 00:20:57,600
You look after her.
403
00:20:57,600 --> 00:21:00,640
Don't worry, Suzie,
you...you're more important.
404
00:21:08,320 --> 00:21:13,320
OK, cooks, that's it. Well done.
Your first challenge is over.
405
00:21:13,320 --> 00:21:16,080
Woo!
406
00:21:16,080 --> 00:21:17,360
SHE SIGHS
407
00:21:17,360 --> 00:21:20,480
That looks nice. Ah, very clever.
408
00:21:20,480 --> 00:21:23,040
I promised I wouldn't cry on this.
409
00:21:23,040 --> 00:21:24,680
I'm so sorry.
It was my fault, wasn't it?
410
00:21:24,680 --> 00:21:28,360
No, it wasn't. I was just talking
too much. I'm always a chatterbox.
411
00:21:28,360 --> 00:21:31,720
No, I'm sorry, baby.
Are you in pain? It's OK.
412
00:21:35,480 --> 00:21:38,760
The judges will now try
the cooks' food for the first time.
413
00:21:38,760 --> 00:21:41,840
They're looking for
a perfectly executed pasta dish
414
00:21:41,840 --> 00:21:44,480
for a special occasion.
415
00:21:44,480 --> 00:21:49,080
OK, first judging, always the worst,
but off we go.
416
00:21:49,080 --> 00:21:51,320
CHRIS: Do you know,
I love that element of theatre.
417
00:21:51,320 --> 00:21:53,280
It looks impressive.
418
00:21:53,280 --> 00:21:55,320
Up first, the filled pastas.
419
00:21:57,480 --> 00:22:00,600
I think it was very original
to use the squid ink.
420
00:22:00,600 --> 00:22:03,200
ANGELA: And hard to cook
those little tortellini.
421
00:22:03,200 --> 00:22:06,120
And actually, you really taste
those prawns inside.
422
00:22:06,120 --> 00:22:09,800
And the sauce is...
It's beautiful. Well done.
423
00:22:11,760 --> 00:22:15,280
She's such a clever girl
to get so much filling in. Mm!
424
00:22:15,280 --> 00:22:17,720
All intact, aren't they?
By the looks of it.
425
00:22:17,720 --> 00:22:20,240
We didn't have a burst one, no.
Unless you buried that underneath.
426
00:22:20,240 --> 00:22:23,000
No, I haven't.
You can go digging if you want.
427
00:22:24,320 --> 00:22:28,720
I really, really, really like that.
I really do. Good!
428
00:22:32,080 --> 00:22:35,840
Now for the more traditional dishes.
429
00:22:35,840 --> 00:22:38,640
That is a great dish
for entertaining.
430
00:22:38,640 --> 00:22:40,320
It's all beautifully cooked.
431
00:22:40,320 --> 00:22:43,440
It's as authentic as one would hope.
So I think you've done really well.
432
00:22:43,440 --> 00:22:44,720
Well done. Wow, thank you.
433
00:22:47,320 --> 00:22:49,000
It's delicious. Yeah.
434
00:22:49,000 --> 00:22:51,240
Where you've been really clever
is with your duck skin.
435
00:22:51,240 --> 00:22:53,640
I think that's just genius.
I really like that, actually.
436
00:22:53,640 --> 00:22:56,600
I think, overall,
very impressive. Well done!
437
00:22:56,600 --> 00:22:58,120
SHE SQUEALS
438
00:23:04,720 --> 00:23:09,800
It's beautifully constructed,
but you haven't pushed yourself.
439
00:23:09,800 --> 00:23:12,360
It lacks that special occasion.
ROBIN: OK.
440
00:23:12,360 --> 00:23:15,080
I thought I might have played it
safe, and I have, but...
441
00:23:15,080 --> 00:23:16,640
But you won't next time!
442
00:23:18,680 --> 00:23:21,120
Also playing it safe is Katie.
443
00:23:22,800 --> 00:23:25,360
It's quite simple,
but it works really well.
444
00:23:25,360 --> 00:23:27,680
You've got a good balance
of the broccoli and the sausage
445
00:23:27,680 --> 00:23:30,320
with the right amount of pasta.
Yes! Cheers, well done!
446
00:23:30,320 --> 00:23:32,400
They really liked it!
I'm pleased with that, yeah.
447
00:23:32,400 --> 00:23:34,440
Can't wait till my nan sees this.
CLAUDIA SCREAMS
448
00:23:34,440 --> 00:23:35,960
She's going to be like, "Woo!"
449
00:23:39,960 --> 00:23:44,760
Your pasta is lovely and thin
and cooked really well.
450
00:23:44,760 --> 00:23:47,000
But it's a shame
there's so little of it. Mm-hm.
451
00:23:47,000 --> 00:23:51,880
But the result is just too much
of a homely looking dish... I know.
452
00:23:51,880 --> 00:23:54,600
..when you were trying to show off.
I know.
453
00:23:54,600 --> 00:23:57,880
And now for three
less traditional pasta dishes.
454
00:24:01,400 --> 00:24:02,640
It's not my style of pasta,
455
00:24:02,640 --> 00:24:04,480
I'm going to be absolutely honest
with you.
456
00:24:04,480 --> 00:24:06,320
Cos I think there's too much
going on. OK.
457
00:24:06,320 --> 00:24:10,760
I don't like the idea of prawns,
chorizo and chicken. Yeah.
458
00:24:10,760 --> 00:24:12,600
CHRIS: Wow.
459
00:24:12,600 --> 00:24:14,720
That's delicious. It's well done?
460
00:24:14,720 --> 00:24:18,520
It's probably about as Italian
as a game of cricket.
461
00:24:18,520 --> 00:24:22,160
But that is absolutely spot on.
For you. For me.
462
00:24:22,160 --> 00:24:23,760
Well, I can only speak for me,
can't I?
463
00:24:23,760 --> 00:24:25,800
We're all speaking for
ourselves. Yeah, I know.
464
00:24:25,800 --> 00:24:27,600
Thank you, guys. OK.
465
00:24:32,680 --> 00:24:36,440
In terms of flavour, I think
it's wonderful. The sauce is good.
466
00:24:36,440 --> 00:24:40,560
Yeah. But I would say your pasta
is a little bit too chewy.
467
00:24:40,560 --> 00:24:42,680
It's a little bit on the thick side.
468
00:24:45,680 --> 00:24:48,360
I've got to be honest, Sean, I've
never seen this in my life before.
469
00:24:48,360 --> 00:24:49,960
Sorry, no, I mean, I haven't.
470
00:24:49,960 --> 00:24:52,080
I've never seen a ballotine
on a pasta before.
471
00:24:53,360 --> 00:24:57,600
CHRIS: I don't know if it really
works collectively as a dish or not,
472
00:24:57,600 --> 00:24:59,400
and I don't really think
473
00:24:59,400 --> 00:25:03,120
the truffles were necessary
in there. OK.
474
00:25:06,960 --> 00:25:08,480
Open wide. All right, I'm ready.
475
00:25:10,240 --> 00:25:12,240
SHE LAUGHS
476
00:25:12,240 --> 00:25:16,400
OK. Cooks,
would you mind gathering?
477
00:25:16,400 --> 00:25:18,280
It's the moment of truth.
478
00:25:18,280 --> 00:25:21,520
The judges will now choose
their personal favourites.
479
00:25:21,520 --> 00:25:26,720
So, Mary, who made your favourite
ultimate pasta dinner?
480
00:25:26,720 --> 00:25:29,280
It was Georgia. When I looked at it,
481
00:25:29,280 --> 00:25:32,400
I was tempted,
and I wasn't disappointed.
482
00:25:32,400 --> 00:25:36,760
Delicious. Thank you.
Well done. Nice!
483
00:25:36,760 --> 00:25:38,840
All right, Chris?
484
00:25:38,840 --> 00:25:43,360
In terms of sheer flavour,
I was bowled over by this dish.
485
00:25:43,360 --> 00:25:46,120
And it is Ayo.
486
00:25:46,120 --> 00:25:48,360
It was like jambalaya on pasta,
wasn't it?
487
00:25:48,360 --> 00:25:50,160
But it was absolutely delicious.
488
00:25:50,160 --> 00:25:53,440
OK. And, Angela,
who made your favourite?
489
00:25:53,440 --> 00:25:56,520
For me, there was something
that piqued above everyone,
490
00:25:56,520 --> 00:26:00,360
and it was your crispy duck.
Suzie, I thought that was genius.
491
00:26:00,360 --> 00:26:01,400
I loved it.
492
00:26:03,520 --> 00:26:06,600
Well done. Suzie, you happy? Yes.
493
00:26:06,600 --> 00:26:07,960
Blood, sweat and tears!
494
00:26:09,160 --> 00:26:11,320
Maybe that was the extra flavour,
that little bit...
495
00:26:11,320 --> 00:26:13,480
The seasoning. Yeah.
496
00:26:13,480 --> 00:26:16,400
So well done to all of you.
You've got through day one.
497
00:26:16,400 --> 00:26:19,880
You'll come back tomorrow
and you have one last chance
498
00:26:19,880 --> 00:26:23,480
to impress the judges and then
you might be able to avoid
499
00:26:23,480 --> 00:26:25,800
the Eliminator. Dun-dun-dun!
500
00:26:25,800 --> 00:26:28,880
Genuinely, you don't want to be
in the Eliminator.
501
00:26:28,880 --> 00:26:32,480
It's hideous. Go home, have fun,
take the pasta with you.
502
00:26:32,480 --> 00:26:34,960
If not, we'll eat it.
Thank you. Bye.
503
00:26:34,960 --> 00:26:38,360
Thank you! Are you all right?
Well done, guys!
504
00:26:39,880 --> 00:26:42,640
Well done, my new baby. Thank you!
505
00:26:49,760 --> 00:26:53,320
Our home sweet home!
Hello, we're home!
506
00:26:55,400 --> 00:26:57,240
I'm so tired!
507
00:26:57,240 --> 00:27:00,480
Absolutely shattered,
like, beyond tired.
508
00:27:00,480 --> 00:27:02,840
I don't even know what I want
to make myself feel better.
509
00:27:02,840 --> 00:27:04,760
I don't even want a brew
or anything right now.
510
00:27:04,760 --> 00:27:07,440
I'm thinking beer,
now I'm thinking beer.
511
00:27:07,440 --> 00:27:09,000
HE EXHALES
512
00:27:09,000 --> 00:27:11,920
I can't put into words
how bizarre it's been.
513
00:27:11,920 --> 00:27:15,280
Well done, everyone!
ALL: Yeah. Amazing.
514
00:27:15,280 --> 00:27:16,600
THEY APPLAUD
515
00:27:16,600 --> 00:27:20,000
Congrats! Also,
can we just discuss Angela?
516
00:27:20,000 --> 00:27:22,280
She scares the life out of me.
517
00:27:22,280 --> 00:27:25,200
Honestly, she's been the highlight
of my YouTube
518
00:27:25,200 --> 00:27:27,280
for like...this week.
519
00:27:27,280 --> 00:27:30,840
All I've been watching is her...
Really? ..making ravioli. No way.
520
00:27:30,840 --> 00:27:33,280
You'll probably recognise
the recipes. Yeah. Ah!
521
00:27:33,280 --> 00:27:35,680
IMITATING ANGELA:
This tastes fantastic!
522
00:27:35,680 --> 00:27:38,800
IMITATING ANGELA:
Just like I make, mwah!
523
00:27:38,800 --> 00:27:43,720
Tired but happy, the cooks are
ending their first day on a high.
524
00:27:43,720 --> 00:27:45,800
The buzz here is just ridiculous.
525
00:27:45,800 --> 00:27:48,120
Sorry, mate.
526
00:27:48,120 --> 00:27:51,960
But thoughts turn to tomorrow where,
unlike today's challenge,
527
00:27:51,960 --> 00:27:54,840
they have no idea what's in store.
528
00:27:54,840 --> 00:27:57,000
I'm just hoping
that it's going to be
529
00:27:57,000 --> 00:27:59,520
nothing that...I've not cooked
before.
530
00:27:59,520 --> 00:28:02,160
Nobody is going to want to see
anybody leave this competition,
531
00:28:02,160 --> 00:28:06,760
but unfortunately, end of day
tomorrow, somebody will.
532
00:28:06,760 --> 00:28:07,960
I just hope it's not me!
533
00:28:07,960 --> 00:28:11,400
Anyway, everyone have a good night!
Bye!
534
00:28:18,840 --> 00:28:20,760
Day two. Are you happy, Angela?
535
00:28:20,760 --> 00:28:22,760
When I went home last night,
I suddenly thought,
536
00:28:22,760 --> 00:28:25,000
"You know what,
we were all very kind."
537
00:28:25,000 --> 00:28:27,160
Yes, and of course,
that was the first day.
538
00:28:27,160 --> 00:28:29,600
And I think we should be kind.
Yes, of course.
539
00:28:29,600 --> 00:28:31,560
But of course,
today is going to be different
540
00:28:31,560 --> 00:28:35,200
because they're going to have to
just think on their feet.
541
00:28:37,160 --> 00:28:39,760
Hi! ALL: Hi!
542
00:28:39,760 --> 00:28:42,320
How are you? Good!
543
00:28:43,600 --> 00:28:45,720
It's time for the next challenge.
544
00:28:45,720 --> 00:28:50,360
Chris is in charge and he's called
it the... Rustle-Up Challenge.
545
00:28:50,360 --> 00:28:54,480
We want you, from an ingredient,
to rustle up a recipe.
546
00:28:54,480 --> 00:28:56,920
Any guesses? ALL: No.
547
00:28:56,920 --> 00:28:59,760
Is there anything that somebody
really doesn't want, anything
548
00:28:59,760 --> 00:29:02,320
that scares you? Yeah.
Mushroom would be the worst thing.
549
00:29:02,320 --> 00:29:04,080
Now, reveal. Reveal.
550
00:29:04,080 --> 00:29:08,840
OK, so... Two bags of mushrooms.
AYO: Please, Mary, no!
551
00:29:08,840 --> 00:29:12,880
So today the rustle-up ingredient
is a pear.
552
00:29:12,880 --> 00:29:14,240
It needs to be the centrepiece
553
00:29:14,240 --> 00:29:16,040
of the recipe
that you're going to make.
554
00:29:16,040 --> 00:29:18,720
That's all well and good,
but Ayo is almost in tears.
555
00:29:19,880 --> 00:29:22,840
So I'm just going to break it there.
What you don't want to be
556
00:29:22,840 --> 00:29:25,080
is in the Eliminator.
SHE GASPS
557
00:29:25,080 --> 00:29:28,720
Everything you could possibly do
to avoid that would be amazing.
558
00:29:28,720 --> 00:29:32,960
OK, you have an hour. Enormous luck.
Off you go to your areas.
559
00:29:37,120 --> 00:29:41,040
In this challenge, the home cooks
are far from their home comforts,
560
00:29:41,040 --> 00:29:44,200
including recipe books
and familiar store cupboards.
561
00:29:44,200 --> 00:29:45,880
What've we got? What've we got?
562
00:29:47,480 --> 00:29:49,560
Oh, yes!
563
00:29:49,560 --> 00:29:52,600
They have just one hour
to create a dish from scratch
564
00:29:52,600 --> 00:29:56,120
using their knowledge, cooking
instinct and the limited ingredients
565
00:29:56,120 --> 00:29:57,440
available to them.
566
00:29:58,440 --> 00:30:00,560
So this is interesting, isn't it?
567
00:30:00,560 --> 00:30:03,640
They will have to stay calm
under pressure.
568
00:30:04,640 --> 00:30:05,960
Ayo.
569
00:30:05,960 --> 00:30:07,160
What? Have you got an idea?
570
00:30:07,160 --> 00:30:08,520
Yeah, I've got an idea, mate.
571
00:30:09,600 --> 00:30:12,520
A great home cook
has to be adaptable.
572
00:30:12,520 --> 00:30:15,440
You know, we don't always have
everything you want to turn out
573
00:30:15,440 --> 00:30:16,560
the perfect dinner.
574
00:30:16,560 --> 00:30:18,760
You know, you have to think on
your feet, you have to adapt
575
00:30:18,760 --> 00:30:19,840
and you have to improvise.
576
00:30:19,840 --> 00:30:22,440
And this challenge is going
to force them to do that.
577
00:30:23,840 --> 00:30:26,000
Whether they're winging it or not,
578
00:30:26,000 --> 00:30:29,120
the judges will expect the cooks
to make the pear the star
579
00:30:29,120 --> 00:30:34,280
of the dish, which might be
difficult for pear first-timer Oli.
580
00:30:34,280 --> 00:30:36,320
I've never cooked a pear,
581
00:30:36,320 --> 00:30:39,400
so I'm just literally going
off my own cooking instinct,
582
00:30:39,400 --> 00:30:42,400
so this couldn't be
more rustled up in my mind.
583
00:30:42,400 --> 00:30:44,760
And basically,
it might sound really simple,
584
00:30:44,760 --> 00:30:47,280
I'm going to do like
a pear flapjack.
585
00:30:47,280 --> 00:30:49,920
This could all go so wrong, but...
586
00:30:49,920 --> 00:30:52,680
We'll see. It's quite
exciting, actually.
587
00:30:52,680 --> 00:30:54,280
So, what are you making for us,
Sean?
588
00:30:54,280 --> 00:30:57,760
So, I'm doing a poached pear,
potentially with
589
00:30:57,760 --> 00:30:59,440
a sort of nutty crumble,
590
00:30:59,440 --> 00:31:00,880
and hopefully, I haven't looked yet,
591
00:31:00,880 --> 00:31:03,400
but hopefully I've got a bit of
cream or something that I can work
592
00:31:03,400 --> 00:31:05,600
with, but I'm still in my head,
just working with the pear
593
00:31:05,600 --> 00:31:07,000
and I'm more of a savoury person.
594
00:31:07,000 --> 00:31:08,520
Yeah, OK. So, we'll see how it goes.
595
00:31:08,520 --> 00:31:09,840
All right. Thanks, Sean.
596
00:31:09,840 --> 00:31:12,960
Poaching the pears,
it seems, is popular.
597
00:31:12,960 --> 00:31:15,200
So, we'll poach them. I'm going
to try and poach one whole,
598
00:31:15,200 --> 00:31:17,400
and I've cut two in half, too.
Lovely. I've got some ginger,
599
00:31:17,400 --> 00:31:20,000
I've got some star anise, I've got
some cardamom in there. Amazing!
600
00:31:20,000 --> 00:31:22,400
I might even try and knock up
a quick chocolate sponge as well.
601
00:31:22,400 --> 00:31:24,880
Ooh! So, I'm just looking
for equipment at the moment.
602
00:31:24,880 --> 00:31:28,320
But there is one dessert
that's proving to be the go-to.
603
00:31:28,320 --> 00:31:30,960
I'm thinking of making just,
like, a nice crumble.
604
00:31:30,960 --> 00:31:32,360
As soon as I saw a pear,
605
00:31:32,360 --> 00:31:34,320
I just thought crumble.
606
00:31:34,320 --> 00:31:36,280
I always put porridge oats in mine,
cos I just feel
607
00:31:36,280 --> 00:31:38,360
like it gives it a crunchier
texture on the top.
608
00:31:38,360 --> 00:31:42,600
So, I am going to make a pear
and whatever this is crumble.
609
00:31:42,600 --> 00:31:44,320
I think it's...
610
00:31:44,320 --> 00:31:45,480
It's not blueberry.
611
00:31:45,480 --> 00:31:47,800
It's a...berry of some sort.
612
00:31:55,560 --> 00:31:57,000
I'm not a fan.
613
00:31:57,000 --> 00:31:58,280
That's why we have alcohol.
614
00:31:58,280 --> 00:32:01,680
So, I'm going to try and mix it with
a bit of rum, sugar and hopefully
615
00:32:01,680 --> 00:32:03,800
it will produce
something good, really.
616
00:32:03,800 --> 00:32:05,680
Are you going to do a crumble?
Yeah, I think so.
617
00:32:05,680 --> 00:32:07,840
That's a nice family dish.
If I try and do anything else,
618
00:32:07,840 --> 00:32:09,360
I think I'll trip up terribly.
619
00:32:09,360 --> 00:32:12,320
And what proportion of flour
to butter did you use?
620
00:32:12,320 --> 00:32:14,480
Well, I'm going with like 100g
of butter.
621
00:32:14,480 --> 00:32:16,760
I think I need to put in
a little bit more flour.
622
00:32:16,760 --> 00:32:18,200
Butter's really cold as well,
623
00:32:18,200 --> 00:32:20,520
so I'm like struggling
to get it all blended up,
624
00:32:20,520 --> 00:32:22,400
so I think I'm in trouble, actually.
625
00:32:22,400 --> 00:32:24,720
No, you're not.
You can expect to see me later.
626
00:32:26,920 --> 00:32:29,320
Some of the braver cooks
amongst them...
627
00:32:29,320 --> 00:32:30,840
Suze, come on,
628
00:32:30,840 --> 00:32:32,320
focus, focus, focus.
629
00:32:32,320 --> 00:32:33,720
Peeler, peeler!
630
00:32:33,720 --> 00:32:36,600
..have decided to tackle baking,
where measurements
631
00:32:36,600 --> 00:32:38,040
and proportions are key.
632
00:32:38,040 --> 00:32:40,560
And they're doing it
without a recipe.
633
00:32:40,560 --> 00:32:43,160
Crumble is a little bit safe.
634
00:32:43,160 --> 00:32:45,160
I don't want to say that out loud.
635
00:32:45,160 --> 00:32:46,800
I don't want people to hate me.
636
00:32:46,800 --> 00:32:48,400
SHE LAUGHS
637
00:32:48,400 --> 00:32:51,720
Wanting to make up for
yesterday's cannelloni catastrophe,
638
00:32:51,720 --> 00:32:55,440
Kate is the only cook
who is making her own pastry.
639
00:32:55,440 --> 00:32:57,120
Ring-a-ding-ding. Impressed.
640
00:32:57,120 --> 00:32:58,240
Look at you.
641
00:32:58,240 --> 00:32:59,720
I'm on it like a car bonnet.
642
00:32:59,720 --> 00:33:00,840
So, what are you making?
643
00:33:00,840 --> 00:33:03,600
I'm making an almond and pear tart.
644
00:33:03,600 --> 00:33:05,920
Is this the kind of thing you'd make
on the farm? All the time.
645
00:33:05,920 --> 00:33:07,680
Oh, good. All the time.
646
00:33:07,680 --> 00:33:09,720
Have you got pear trees? Yeah.
647
00:33:09,720 --> 00:33:11,640
Come on! Only a little one.
648
00:33:11,640 --> 00:33:13,920
Yeah, but still, Kate,
you're laughing.
649
00:33:18,680 --> 00:33:20,680
Three of the cooks
are making a cake.
650
00:33:22,280 --> 00:33:25,840
A bold decision when it will need
to be baked within the hour.
651
00:33:25,840 --> 00:33:28,280
Yeah, this is the bit that could go
horribly wrong.
652
00:33:28,280 --> 00:33:29,640
Do you think you have enough time?
653
00:33:29,640 --> 00:33:30,960
Well, I'm hoping.
654
00:33:30,960 --> 00:33:32,400
I'm just doing it as quick
as possible.
655
00:33:32,400 --> 00:33:33,840
Have you done this recipe before?
656
00:33:33,840 --> 00:33:36,080
Oh, yes. You know, it's the same
sort of thing cos we do it
657
00:33:36,080 --> 00:33:37,320
as an apple cake.
658
00:33:37,320 --> 00:33:39,040
How long does it normally take?
659
00:33:39,040 --> 00:33:42,120
About 40 minutes to cook. OK, so...
660
00:33:42,120 --> 00:33:43,800
To cook.
661
00:33:43,800 --> 00:33:45,920
So, are you doing this in one tin?
662
00:33:45,920 --> 00:33:48,200
Yes, I am doing it in one tin.
And it will be quite thin?
663
00:33:48,200 --> 00:33:50,400
It will be... It'll be thin enough.
664
00:33:50,400 --> 00:33:52,200
I might just go to the middle.
665
00:33:52,200 --> 00:33:55,080
And are you putting the pears on
before it bakes? Yes,
666
00:33:55,080 --> 00:33:56,360
so it's going to bake with it,
667
00:33:56,360 --> 00:33:58,520
so it will caramelise on top,
then bake through.
668
00:33:58,520 --> 00:34:00,480
So, it's a bit like
a pear upside down cake,
669
00:34:00,480 --> 00:34:01,560
only the right way up.
670
00:34:01,560 --> 00:34:03,640
The right way up. Exactly.
671
00:34:03,640 --> 00:34:06,520
Robin's cake, on the other hand,
is upside down
672
00:34:06,520 --> 00:34:08,400
in a more conventional sense.
673
00:34:08,400 --> 00:34:13,360
Sponge with a pear top,
caramel and fresh custard.
674
00:34:13,360 --> 00:34:15,880
Oh, that sounds really good!
675
00:34:15,880 --> 00:34:18,600
There's a few cakes going on, Mary,
which I think's very brave
676
00:34:18,600 --> 00:34:20,600
with you as their judge.
677
00:34:20,600 --> 00:34:24,240
Well, I think, Suzie, she's put
it in a fairly big tin,
678
00:34:24,240 --> 00:34:26,800
but thin so it will be cooked
in the time,
679
00:34:26,800 --> 00:34:29,120
whereas Elisabetta has done
680
00:34:29,120 --> 00:34:32,400
a very similar thing,
but she's done it deep.
681
00:34:32,400 --> 00:34:35,040
She was going to do it
for 40 minutes.
682
00:34:35,040 --> 00:34:36,880
Let's hope she had that time.
683
00:34:36,880 --> 00:34:40,000
Cooks, you are nearly
halfway through.
684
00:34:40,000 --> 00:34:42,880
You have 32 minutes left.
685
00:34:42,880 --> 00:34:45,960
Was that quite loud? Thank you,
you've burst me eardrum. Nice.
686
00:34:45,960 --> 00:34:49,080
And also, we've got a flan, that
you've been baking blind. Yeah.
687
00:34:49,080 --> 00:34:51,880
Don't know if this is going to be
cooked in time!
688
00:34:51,880 --> 00:34:53,880
And there's an informal edge
to the pie,
689
00:34:53,880 --> 00:34:55,360
I don't mind that at all.
690
00:34:55,360 --> 00:34:59,240
Yeah. The main thing is it's got
to be done underneath. Hm.
691
00:34:59,240 --> 00:35:01,000
Would you eat this kind of thing?
692
00:35:01,000 --> 00:35:02,960
Yeah, I love a crumble. Do you?
693
00:35:02,960 --> 00:35:05,160
Love a crumble and custard.
Do you know what I love?
694
00:35:05,160 --> 00:35:07,320
Because you are a supermodel,
and everyone thinks
695
00:35:07,320 --> 00:35:08,880
supermodels eat raw carrots,
696
00:35:08,880 --> 00:35:11,280
but it's not true. Oh, no,
hand me a sticky toffee pudding
697
00:35:11,280 --> 00:35:13,680
or a crumble any day.
698
00:35:13,680 --> 00:35:17,600
What is key with a crumble is
the balance of fruit to topping.
699
00:35:17,600 --> 00:35:19,920
You're going to need more fruit
in there. No, no, no, no.
700
00:35:19,920 --> 00:35:21,960
You need a two to one ratio
at least.
701
00:35:21,960 --> 00:35:23,600
Angela! Yes?
702
00:35:23,600 --> 00:35:24,800
Come.
703
00:35:24,800 --> 00:35:27,720
Can I just ask you, proportion-wise,
crumble, what is it,
704
00:35:27,720 --> 00:35:28,920
fruit to topping?
705
00:35:28,920 --> 00:35:31,160
Two thirds fruit
to a third topping.
706
00:35:32,280 --> 00:35:34,400
Just remember
what we're judging you on.
707
00:35:34,400 --> 00:35:35,920
Star! There. OK.
708
00:35:35,920 --> 00:35:37,200
That's the star.
709
00:35:37,200 --> 00:35:40,520
Not flour. Not crumbs. I'll put it
right there and remember it. Yeah.
710
00:35:40,520 --> 00:35:43,920
Also nervous about making
a crumble without a recipe,
711
00:35:43,920 --> 00:35:45,880
Katie has had a change of heart.
712
00:35:45,880 --> 00:35:48,520
I'm in trouble, here. I'm not going
to lie. Why are you in trouble?
713
00:35:48,520 --> 00:35:50,200
I'm getting too many ideas
in my head.
714
00:35:50,200 --> 00:35:51,680
You can see,
I've started a crumble,
715
00:35:51,680 --> 00:35:52,880
but I've been thrown off that.
716
00:35:52,880 --> 00:35:55,760
So, I'm going to poach it in
some of these lovely spices,
717
00:35:55,760 --> 00:35:58,520
and try and figure out
a crumble while it's boiling away.
718
00:35:58,520 --> 00:36:01,520
The point of the challenge
is a rustle-up. It's a pear.
719
00:36:01,520 --> 00:36:04,000
Come on. Thank you! There's worst
things in life than a pear.
720
00:36:04,000 --> 00:36:05,560
You're right. You should be
721
00:36:05,560 --> 00:36:07,560
a motivational speaker.
No, it's true.
722
00:36:12,320 --> 00:36:17,120
This could either be a stroke
of genius or total calamity.
723
00:36:17,120 --> 00:36:19,160
What temperature
are you doing yours? 180.
724
00:36:19,160 --> 00:36:23,360
Sean's doing a poached pear,
with a bit of crumble on the side.
725
00:36:23,360 --> 00:36:25,120
Are you making a deconstructed one?
726
00:36:25,120 --> 00:36:27,680
Yeah. But honestly
deconstructed crumble,
727
00:36:27,680 --> 00:36:29,480
have you ever heard anything?
728
00:36:29,480 --> 00:36:32,080
Is it Sarah that's also doing
a poached pear? Yes.
729
00:36:32,080 --> 00:36:34,120
And I like the sound of hers
with the chocolate,
730
00:36:34,120 --> 00:36:36,640
cos actually pear and chocolates
are a natural marriage.
731
00:36:36,640 --> 00:36:37,800
They go really well.
732
00:36:37,800 --> 00:36:40,080
It's good. It's good.
733
00:36:40,080 --> 00:36:42,360
Kate, she really wants
to get it right.
734
00:36:42,360 --> 00:36:43,720
I'm feeling all right now.
735
00:36:43,720 --> 00:36:46,200
And what I quite like is
she was going down one road,
736
00:36:46,200 --> 00:36:49,080
she was going to do a crumble,
and then just thought better of it.
737
00:36:49,080 --> 00:36:52,640
Yeah. I think there's something
quite home cooking about that.
738
00:36:55,080 --> 00:36:56,160
Whoa!
739
00:36:56,160 --> 00:36:59,000
Cooks, you have 25 minutes left!
740
00:37:00,160 --> 00:37:01,200
Oh, my God.
741
00:37:02,360 --> 00:37:06,320
Confident cake baker Suzie
has encountered a technical hiccup.
742
00:37:06,320 --> 00:37:07,680
My oven wasn't set.
743
00:37:07,680 --> 00:37:09,840
Um, Oli, Oli!
744
00:37:11,000 --> 00:37:13,560
I've just moved mine up.
Is that at 170?
745
00:37:13,560 --> 00:37:16,000
No, I've got a flapjack.
Is anybody's oven at 180?
746
00:37:16,000 --> 00:37:19,280
Though her cake has been baking
for ten minutes,
747
00:37:19,280 --> 00:37:23,120
the oven wasn't hot enough
for it to cook in time.
748
00:37:23,120 --> 00:37:24,480
No, his is a cake.
749
00:37:24,480 --> 00:37:26,360
Anybody who isn't baking?
750
00:37:26,360 --> 00:37:28,000
Anybody who's not baking?
751
00:37:28,000 --> 00:37:30,360
My oven wasn't set.
752
00:37:30,360 --> 00:37:32,200
Aw. Mine is, mine is.
753
00:37:32,200 --> 00:37:33,720
What is yours? 180? Yeah.
754
00:37:33,720 --> 00:37:35,480
Can I use your oven? Yeah.
Thank you.
755
00:37:35,480 --> 00:37:37,560
Thank you. Thank you.
756
00:37:37,560 --> 00:37:40,560
Will it go in there? Perfect!
Thank you!
757
00:37:40,560 --> 00:37:42,920
The cake is not going to be done.
758
00:37:42,920 --> 00:37:44,480
My fault.
759
00:37:44,480 --> 00:37:46,920
I had adjusted it to 180 -
they were set at 160 -
760
00:37:46,920 --> 00:37:50,480
and then I didn't press the play
button, or whatever it looks like.
761
00:37:50,480 --> 00:37:52,160
I'm annoyed at myself.
762
00:37:56,640 --> 00:37:59,920
With everyone's pear dishes now
well under way, the cooks
763
00:37:59,920 --> 00:38:03,120
turn their attention to any
finishing touches they can rustle up
764
00:38:03,120 --> 00:38:04,480
to impress the judges.
765
00:38:06,160 --> 00:38:08,080
Now, how the hell
do I make a custard?
766
00:38:11,400 --> 00:38:13,120
Is this custard? No, no, no.
767
00:38:13,120 --> 00:38:15,240
No, it's sponge mix.
768
00:38:15,240 --> 00:38:17,080
Oh, Robin, that looks lovely.
769
00:38:17,080 --> 00:38:19,800
They do that thing
about coating the spoon.
770
00:38:19,800 --> 00:38:20,960
Come on!
771
00:38:20,960 --> 00:38:22,360
Look at that.
772
00:38:22,360 --> 00:38:24,360
Robin, that was almost erotic.
773
00:38:26,120 --> 00:38:29,080
Georgia is also a custard pro.
774
00:38:29,080 --> 00:38:30,840
Just whisk the hot milk
775
00:38:30,840 --> 00:38:32,160
through the egg yolks.
776
00:38:32,160 --> 00:38:34,560
And then you put it back
into a clean saucepan,
777
00:38:34,560 --> 00:38:37,800
and just got to keep stirring it
until it thickens up.
778
00:38:37,800 --> 00:38:40,120
This is custard, innit? Yeah.
779
00:38:40,120 --> 00:38:42,320
All right, I don't know
how to make custard.
780
00:38:43,440 --> 00:38:44,880
So, how did you do that?
781
00:38:44,880 --> 00:38:46,480
SHE SNORTS
782
00:38:46,480 --> 00:38:48,760
Eggs, sugar, milk.
783
00:38:48,760 --> 00:38:51,240
And then...? Yolks. Egg yolks,
and just whack them
784
00:38:51,240 --> 00:38:53,840
all in, and just...?
Heat milk first.
785
00:38:53,840 --> 00:38:55,000
Eggs in.
786
00:38:57,400 --> 00:39:00,040
My fiancee's going to have a field
day, cos she told me to practise
787
00:39:00,040 --> 00:39:01,720
custard over and over again.
788
00:39:01,720 --> 00:39:02,920
And I just said, "Nah."
789
00:39:02,920 --> 00:39:04,520
Cooks! You do it.
790
00:39:04,520 --> 00:39:06,240
Tell them you've got 12 minutes.
791
00:39:06,240 --> 00:39:09,920
Listen up, you've got
12 minutes left.
792
00:39:09,920 --> 00:39:11,160
No pressure, then.
793
00:39:11,160 --> 00:39:13,520
I know, literally,
do you know what I mean?
794
00:39:13,520 --> 00:39:15,600
For the cooks who are baking,
795
00:39:15,600 --> 00:39:18,240
it's now a waiting game.
796
00:39:18,240 --> 00:39:20,320
I don't know whether
to take it out or not.
797
00:39:23,400 --> 00:39:24,640
I'm going to leave it.
798
00:39:28,400 --> 00:39:29,880
Pleased with that, yeah.
799
00:39:29,880 --> 00:39:32,720
Robin may be happy,
but for Elisabetta...
800
00:39:32,720 --> 00:39:34,480
Oh, it looks beautiful!
801
00:39:34,480 --> 00:39:36,000
Yeah, but it's not cooked!
802
00:39:37,320 --> 00:39:40,760
..and Suzie, it's not been
a piece of cake.
803
00:39:40,760 --> 00:39:42,200
It's going. It's definitely going.
804
00:39:42,200 --> 00:39:43,720
No, it's underdone.
805
00:39:45,560 --> 00:39:46,680
Urgh!
806
00:39:46,680 --> 00:39:49,240
It doesn't look like their cakes
will cook in time.
807
00:39:53,880 --> 00:39:56,240
Cooks, you have five minutes.
808
00:39:58,680 --> 00:39:59,920
Five minutes?
809
00:40:03,040 --> 00:40:05,200
We have a flopping situation,
810
00:40:05,200 --> 00:40:07,160
so we're going to need a bit
of support.
811
00:40:11,160 --> 00:40:13,640
So, I've just got to try and make
this look pretty now.
812
00:40:18,920 --> 00:40:20,320
BEEPING
813
00:40:23,040 --> 00:40:24,200
My little baby.
814
00:40:26,440 --> 00:40:29,560
Suzie may have come up
with a way to avoid disaster.
815
00:40:29,560 --> 00:40:33,360
Beep, beep.
Sorry, sorry, sorry. Hot!
816
00:40:33,360 --> 00:40:34,600
30 seconds!
817
00:40:37,480 --> 00:40:42,400
She will just serve the edges of
the cake in an individual portion.
818
00:40:44,440 --> 00:40:46,160
But for Elisabetta,
819
00:40:46,160 --> 00:40:48,560
the proof will be in the pudding.
820
00:40:48,560 --> 00:40:50,160
That is not ready.
821
00:40:50,160 --> 00:40:51,360
What can I do?
822
00:40:52,680 --> 00:40:55,400
OK, that's it. Time's up.
823
00:40:55,400 --> 00:40:58,520
Time is absolutely up.
824
00:40:58,520 --> 00:40:59,800
I'm so gutted.
825
00:41:06,360 --> 00:41:09,920
Just an hour ago, our cooks
were given the task of rustling up
826
00:41:09,920 --> 00:41:12,000
a pear dish from scratch.
827
00:41:12,000 --> 00:41:14,960
Now the judges will try
their efforts.
828
00:41:14,960 --> 00:41:16,760
Sarah, you're up first.
829
00:41:19,920 --> 00:41:21,040
Wow.
830
00:41:22,120 --> 00:41:26,680
I have made a spiced poached pear
with spiced chocolate cake.
831
00:41:26,680 --> 00:41:28,560
Visually, it looks very impressive.
832
00:41:31,800 --> 00:41:34,440
The pear is the star of this dish.
833
00:41:34,440 --> 00:41:36,960
I was getting pear that cut
through the chocolate, that cut
834
00:41:36,960 --> 00:41:38,240
through the cream.
835
00:41:38,240 --> 00:41:40,480
You've absolutely nailed it.
Thank you.
836
00:41:41,720 --> 00:41:44,760
Also serving a poached pear
is Katie.
837
00:41:44,760 --> 00:41:48,360
It's poached in star anise
and grated nutmeg.
838
00:41:48,360 --> 00:41:50,000
Arguably a little bit too simple.
839
00:41:50,000 --> 00:41:54,720
Yeah. But each component of that
does what it should do.
840
00:41:54,720 --> 00:41:56,720
It's a lovely, lovely crumble.
841
00:41:56,720 --> 00:41:58,720
Considering this is plan
842
00:41:58,720 --> 00:42:01,400
wherever we got to - C, D, E -
843
00:42:01,400 --> 00:42:03,960
you should be really quite
pleased with yourself.
844
00:42:07,480 --> 00:42:09,200
What's your dish called, Sean?
845
00:42:09,200 --> 00:42:12,000
I have made poached pear
with some crumble,
846
00:42:12,000 --> 00:42:14,480
blackberry coulis
and some fresh cream.
847
00:42:14,480 --> 00:42:18,280
If you put a crumble on top
of cream or custard, it will no
848
00:42:18,280 --> 00:42:20,240
longer be crumble. It'll be soggy.
849
00:42:20,240 --> 00:42:21,280
I know.
850
00:42:23,920 --> 00:42:26,120
I think the crumble's
actually set your cream,
851
00:42:26,120 --> 00:42:28,440
soaked into it to form
this like granola yogurt.
852
00:42:28,440 --> 00:42:30,840
CHRIS: The texture isn't right.
The consistency isn't right.
853
00:42:30,840 --> 00:42:32,680
I don't really know what it is,
854
00:42:32,680 --> 00:42:33,920
which is a shame.
855
00:42:34,960 --> 00:42:38,080
Georgia is serving
a more classic crumble.
856
00:42:38,080 --> 00:42:40,120
The texture of the crumble
is lovely,
857
00:42:40,120 --> 00:42:44,000
and I do think the stem ginger's
good. I think that ginger and pear -
858
00:42:44,000 --> 00:42:45,720
absolute classic combination.
859
00:42:45,720 --> 00:42:47,440
Really delicious.
860
00:42:47,440 --> 00:42:50,680
Ayo, let's be having you.
861
00:42:50,680 --> 00:42:53,960
How will Ayo fare with his pear
and blackberry crumble,
862
00:42:53,960 --> 00:42:55,520
and copycat custard?
863
00:42:56,640 --> 00:42:59,680
Well, it's a first for me to see
a crumble in a pudding basin.
864
00:43:03,480 --> 00:43:06,520
But it tastes very nice indeed.
865
00:43:06,520 --> 00:43:08,200
But can you see down in there
866
00:43:08,200 --> 00:43:12,400
the ratio of crumble to pear? Yeah.
867
00:43:12,400 --> 00:43:15,320
They'd get an awful lot
of crumble and very little pear.
868
00:43:15,320 --> 00:43:17,000
We did have a chat about it.
869
00:43:17,000 --> 00:43:19,880
And the truth is
I didn't know the answer.
870
00:43:19,880 --> 00:43:21,760
Well, you're not here to
give advice, are you? No.
871
00:43:21,760 --> 00:43:23,680
Your custard actually is very,
very good.
872
00:43:23,680 --> 00:43:26,600
A lot of people would be immensely
proud to have done that.
873
00:43:28,720 --> 00:43:29,960
Now for the cakes...
874
00:43:31,960 --> 00:43:34,960
..starting with Robin's
pear upside-down cake.
875
00:43:36,800 --> 00:43:38,680
That's a bit of all right, you know.
876
00:43:38,680 --> 00:43:41,560
That is a first-rate pudding.
877
00:43:41,560 --> 00:43:42,720
Elisabetta.
878
00:43:46,680 --> 00:43:51,160
I made a pear cake
with toasted almond shavings.
879
00:43:51,160 --> 00:43:53,280
You've made this before, you said,
or a similar recipe?
880
00:43:53,280 --> 00:43:57,640
Yes, in my oven, it takes about
45 minutes, 50 minutes.
881
00:43:57,640 --> 00:43:58,880
It's a shame, really.
882
00:43:58,880 --> 00:44:02,440
It tastes wonderful, but it's just
not done in the middle.
883
00:44:02,440 --> 00:44:03,920
Yep.
884
00:44:03,920 --> 00:44:07,920
Suzie, please bring
your pear creation forward.
885
00:44:12,040 --> 00:44:13,080
Oh, wow.
886
00:44:13,080 --> 00:44:18,480
This is a pear and blackberry
sponge with a creme anglaise sauce.
887
00:44:18,480 --> 00:44:20,440
What I like is
888
00:44:20,440 --> 00:44:22,200
you made a disaster
889
00:44:22,200 --> 00:44:25,640
into something that looks a success.
890
00:44:25,640 --> 00:44:27,920
But it was a disaster.
It was a disaster.
891
00:44:27,920 --> 00:44:29,800
That's all I can say.
892
00:44:29,800 --> 00:44:32,440
The layers of pear
come through nicely.
893
00:44:32,440 --> 00:44:34,800
In a disaster,
you've made a success.
894
00:44:34,800 --> 00:44:37,760
Listen, I've cooked at wrong
temperatures and oven's off,
895
00:44:37,760 --> 00:44:39,000
so we've all done it.
896
00:44:39,000 --> 00:44:40,680
Don't worry, it happens!
897
00:44:40,680 --> 00:44:42,400
Well done. Thank you, well done.
Thank you.
898
00:44:44,240 --> 00:44:47,640
The only cook brave enough
to make pastry is Kate, with
899
00:44:47,640 --> 00:44:49,560
her pear and almond tart.
900
00:44:49,560 --> 00:44:51,160
Turn it upside down.
901
00:44:51,160 --> 00:44:53,440
See if it's done underneath.
Don't turn it upside down!
902
00:44:53,440 --> 00:44:55,160
Nearly. Just a shade longer. Yeah.
903
00:44:55,160 --> 00:44:57,120
But even so, you have got it thin.
904
00:44:58,600 --> 00:45:00,400
It's very, very tasty.
905
00:45:00,400 --> 00:45:02,840
To make a sweet pastry,
which in itself
906
00:45:02,840 --> 00:45:04,960
is not the easiest pastry,
in an hour,
907
00:45:04,960 --> 00:45:06,720
I think that's really well done.
908
00:45:06,720 --> 00:45:08,280
Phew!
909
00:45:08,280 --> 00:45:09,840
Hard act to follow.
910
00:45:13,240 --> 00:45:16,320
Finally, pear newbie Oli
with his flapjacks
911
00:45:16,320 --> 00:45:17,800
and vanilla custard.
912
00:45:20,920 --> 00:45:24,880
If you look at the underneath of
your flapjack, it isn't done.
913
00:45:24,880 --> 00:45:26,920
Not very good, unfortunately. No.
914
00:45:26,920 --> 00:45:29,240
I don't really get pears.
915
00:45:29,240 --> 00:45:32,600
I don't think
that's the standout ingredient.
916
00:45:32,600 --> 00:45:34,480
My six-year-old son can make...
Fair enough.
917
00:45:34,480 --> 00:45:37,560
..quite a special flapjack as well,
so...
918
00:45:37,560 --> 00:45:38,840
Thank you.
919
00:45:38,840 --> 00:45:39,920
Thank you.
920
00:45:42,920 --> 00:45:45,040
It wasn't the best dish,
by a long shot.
921
00:45:45,040 --> 00:45:48,200
The two main elements, the flapjack
and the custard, were both raw.
922
00:45:48,200 --> 00:45:50,040
It's not his best effort, Oli.
923
00:45:53,320 --> 00:45:55,720
Yeah, it's fine. It is what it is.
924
00:45:55,720 --> 00:45:59,320
The cooks were lulled by
a soft start, but the judges have
925
00:45:59,320 --> 00:46:02,680
certainly toughened up since
yesterday. And with the Eliminator
926
00:46:02,680 --> 00:46:05,320
ahead of them, it doesn't stop here.
927
00:46:05,320 --> 00:46:10,680
Cooks, the judges are going to
deliberate, and when they come back,
928
00:46:10,680 --> 00:46:14,640
they'll let you know who has
to take part in the Eliminator.
929
00:46:16,400 --> 00:46:18,360
Let's go, mate. Let's go.
930
00:46:19,960 --> 00:46:24,600
Taking both rounds into account,
the judges must decide who's safe
931
00:46:24,600 --> 00:46:27,440
and who will have to cook again.
932
00:46:27,440 --> 00:46:33,440
So there's probably two cooks
that have delivered two good dishes,
933
00:46:33,440 --> 00:46:35,440
and that's Sarah and Georgia.
934
00:46:35,440 --> 00:46:39,520
I mean, I look at the dishes
yesterday, and for me
935
00:46:39,520 --> 00:46:41,640
Robin needed to up his game.
936
00:46:41,640 --> 00:46:45,000
But actually, today he did -
his dessert was brilliant.
937
00:46:45,000 --> 00:46:48,720
And the cannelloni, which was really
appalling for poor Kate,
938
00:46:48,720 --> 00:46:52,800
again, she knew where she messed up
yesterday and she made sure
939
00:46:52,800 --> 00:46:55,600
she did... I think it was such
a shock for them to actually
940
00:46:55,600 --> 00:46:56,760
think on their feet.
941
00:46:56,760 --> 00:46:58,320
Mm. Yeah, absolutely.
942
00:46:58,320 --> 00:47:01,160
And, I mean, two of them had
disasters, but one of them -
943
00:47:01,160 --> 00:47:05,360
that was Suzie - that disaster came
into a very presentable plate.
944
00:47:05,360 --> 00:47:06,400
Yeah.
945
00:47:06,400 --> 00:47:08,360
Nobody's walking straight through
as the...
946
00:47:08,360 --> 00:47:10,880
No. ..star of the show,
I don't think.. I'm going to have
947
00:47:10,880 --> 00:47:13,120
to cook again, and I just think
I'm too stressed to do it.
948
00:47:13,120 --> 00:47:15,160
You never know. Like,
anything can happen, so...
949
00:47:15,160 --> 00:47:16,640
Yeah. Anything can happen.
950
00:47:16,640 --> 00:47:21,200
Katie, she chose to change,
but she changed so that it was
951
00:47:21,200 --> 00:47:22,440
a little bit simple.
952
00:47:22,440 --> 00:47:25,000
Yeah. Her nerves so got
the better of her today.
953
00:47:25,000 --> 00:47:28,280
But the human in me wants
to sort of give her a bit of a pass
954
00:47:28,280 --> 00:47:31,200
because, actually, you know, I quite
liked the... You're an old softie!
955
00:47:31,200 --> 00:47:34,240
I am, I... Really.
Don't tell anyone.
956
00:47:34,240 --> 00:47:37,200
No, they're going to get to know
this - they're going to get
957
00:47:37,200 --> 00:47:38,800
to know this.
958
00:47:38,800 --> 00:47:42,160
But I do, I like the fact that
she sort of picked herself up,
959
00:47:42,160 --> 00:47:45,520
brushed herself down and went down
a different route with it. Mm.
960
00:47:45,520 --> 00:47:49,000
But I think there is certainly
two or three that we need to
961
00:47:49,000 --> 00:47:50,040
see cook again.
962
00:47:50,040 --> 00:47:51,080
Yeah.
963
00:47:53,960 --> 00:47:55,960
Yeah, just gutted...
964
00:47:55,960 --> 00:47:57,840
THEY CHAT OVER EACH OTHER
965
00:48:01,880 --> 00:48:03,280
Hello.
966
00:48:03,280 --> 00:48:04,800
ALL: Hello.
967
00:48:04,800 --> 00:48:05,880
Are we all all right?
968
00:48:05,880 --> 00:48:07,000
Yeah. Fine.
969
00:48:07,000 --> 00:48:10,320
This is the first time,
so it's a bit yuck.
970
00:48:10,320 --> 00:48:13,520
The judges have deliberated,
and they've decided
971
00:48:13,520 --> 00:48:16,000
who they would like to take part
in the Eliminator.
972
00:48:20,000 --> 00:48:21,640
So, Oli...
973
00:48:24,160 --> 00:48:26,400
..and Sean, please follow me.
974
00:48:26,400 --> 00:48:29,920
Good luck, guys. Good luck.
Good luck, guys.
975
00:48:32,160 --> 00:48:33,600
I'm so surprised.
976
00:48:34,560 --> 00:48:38,400
So, Angela, this is your challenge.
977
00:48:38,400 --> 00:48:40,360
What would you like them to make?
978
00:48:40,360 --> 00:48:43,280
I think it's a great
home-cook dish -
979
00:48:43,280 --> 00:48:48,000
cod fishcakes with a parsley sauce
and some spinach.
980
00:48:48,000 --> 00:48:50,720
You've got a really detailed recipe,
981
00:48:50,720 --> 00:48:52,520
make sure you follow it.
982
00:48:52,520 --> 00:48:56,800
You will be judged
on this plate of food alone.
983
00:48:56,800 --> 00:49:00,320
And not only that -
the judges will judge this blind.
984
00:49:00,320 --> 00:49:02,800
They won't know who's made what.
985
00:49:02,800 --> 00:49:04,160
Enormous luck.
986
00:49:04,160 --> 00:49:05,440
You have an hour.
987
00:49:05,440 --> 00:49:06,720
Your time starts now.
988
00:49:06,720 --> 00:49:08,720
Thank you.
989
00:49:08,720 --> 00:49:10,920
Let's let them get on with it,
shall we?
990
00:49:10,920 --> 00:49:12,800
Yeah.
991
00:49:12,800 --> 00:49:14,320
It's just horrible.
992
00:49:15,640 --> 00:49:17,640
I'm not watching.
993
00:49:17,640 --> 00:49:19,080
Surprised to be here?
994
00:49:19,080 --> 00:49:20,400
No, not really. OK.
995
00:49:20,400 --> 00:49:23,480
Just... I'm going to let you follow
this, because there's nothing
996
00:49:23,480 --> 00:49:26,040
more annoying than somebody talking
while you're reading.
997
00:49:26,040 --> 00:49:27,680
I'll just get my mash on...
998
00:49:29,560 --> 00:49:31,600
Oli... Hey, Claudia.
999
00:49:31,600 --> 00:49:32,760
Are you all right?
1000
00:49:32,760 --> 00:49:34,760
Yeah, yeah, I'm all right.
Did you expect this?
1001
00:49:34,760 --> 00:49:35,960
I totally expected this.
1002
00:49:35,960 --> 00:49:38,440
This was an inevitability,
to be honest with you.
1003
00:49:43,200 --> 00:49:45,920
I have to say that neither
of them is surprised.
1004
00:49:45,920 --> 00:49:47,160
They shouldn't be surprised.
1005
00:49:47,160 --> 00:49:50,120
Those two boys were sort of level
pegging in that position, and there
1006
00:49:50,120 --> 00:49:52,760
was a bit of a gap for the next one
that we chose. Yeah.
1007
00:49:52,760 --> 00:49:57,120
I think Sean probably tried too hard
and didn't execute it well enough,
1008
00:49:57,120 --> 00:49:59,880
and then Oli probably
didn't quite do enough.
1009
00:49:59,880 --> 00:50:02,000
So it's fair that they're both
cooking again,
1010
00:50:02,000 --> 00:50:04,920
but it's in their hands - if they
execute this fishcake well,
1011
00:50:04,920 --> 00:50:06,120
they don't need to go home.
1012
00:50:06,120 --> 00:50:07,640
It doesn't need to be the end.
1013
00:50:10,480 --> 00:50:11,640
What could go wrong?
1014
00:50:11,640 --> 00:50:13,880
They've just got to make fishcakes
and a parsley sauce.
1015
00:50:13,880 --> 00:50:15,400
I mean, isn't it quite easy?
1016
00:50:15,400 --> 00:50:16,960
There's an awful lot to go wrong.
1017
00:50:16,960 --> 00:50:20,640
I mean, you've got to get
the fish broken to the right size,
1018
00:50:20,640 --> 00:50:22,640
because I want... Mm.
Personally, I like to see -
1019
00:50:22,640 --> 00:50:25,360
I don't want it all mashed...
No, you're right. ..to puree.
1020
00:50:25,360 --> 00:50:28,240
I want to see nice pieces of fish
that are well seasoned.
1021
00:50:28,240 --> 00:50:30,600
And we don't want a parsley sauce
that the flour's not
1022
00:50:30,600 --> 00:50:33,240
been cooked out.
They're making a classic roux -
1023
00:50:33,240 --> 00:50:35,800
you don't want it lumpy,
you don't want it watery.
1024
00:50:35,800 --> 00:50:39,120
You want the fish cooked nicely,
but not overcooked. Yes.
1025
00:50:39,120 --> 00:50:41,560
You want a crispy, crispy shell.
1026
00:50:41,560 --> 00:50:44,200
And I want spinach that tastes nice.
1027
00:50:44,200 --> 00:50:47,520
So that there's lots of elements
of this that can go wrong.
1028
00:50:47,520 --> 00:50:50,000
What this will come down to
is composure.
1029
00:50:55,000 --> 00:50:56,040
Are you all right?
1030
00:50:56,040 --> 00:50:57,400
Yeah. I've just made a mess.
1031
00:50:57,400 --> 00:50:59,400
Don't worry. A bit nerve-racking,
that's all.
1032
00:50:59,400 --> 00:51:00,840
Don't be nervous.
1033
00:51:00,840 --> 00:51:02,880
The key - look at me -
1034
00:51:02,880 --> 00:51:04,040
breathing.
1035
00:51:04,040 --> 00:51:05,480
Just...you can do it. Yeah, cool.
1036
00:51:05,480 --> 00:51:08,360
Thank you. Don't worry
about anything else.
1037
00:51:08,360 --> 00:51:11,080
OK, it's going to look really weird
now, but I'm going to have to peel
1038
00:51:11,080 --> 00:51:15,400
my potatoes after cooking them,
because I stupidly did them how
1039
00:51:15,400 --> 00:51:17,920
I do them, with the skin on,
because I like leaving the skin on
1040
00:51:17,920 --> 00:51:19,720
with the mash, but I'm an idiot.
1041
00:51:19,720 --> 00:51:22,920
Sean and Oli,
you have 33 minutes left.
1042
00:51:24,960 --> 00:51:26,280
You feeling all right?
1043
00:51:26,280 --> 00:51:27,640
Ah, so far, so good.
1044
00:51:27,640 --> 00:51:29,080
That's all I'm going to say for now.
1045
00:51:29,080 --> 00:51:30,680
I'm not really much of
a recipe reader.
1046
00:51:30,680 --> 00:51:33,360
You've read it through all the way?
Yeah, yeah, I'm just making...
1047
00:51:33,360 --> 00:51:35,800
That's why I'm taking my time
a bit more, just making sure...
1048
00:51:35,800 --> 00:51:37,240
To the end, please. Yeah.
1049
00:51:39,000 --> 00:51:41,480
I should have enough time, I hope.
1050
00:51:41,480 --> 00:51:44,200
I know it says do three minutes
a side, but I'm just going to cook
1051
00:51:44,200 --> 00:51:47,280
them the way I do them, just, like,
gradually get a nice brown on
1052
00:51:47,280 --> 00:51:49,560
so it's like an even colouring.
1053
00:51:49,560 --> 00:51:52,160
Oli has made his fishcakes.
1054
00:51:52,160 --> 00:51:54,160
He's actually frying them
at the moment.
1055
00:51:55,240 --> 00:51:57,960
And Sean has not made them yet.
1056
00:51:59,160 --> 00:52:01,960
This is hard, man.
1057
00:52:01,960 --> 00:52:03,720
Come on, Sean.
1058
00:52:03,720 --> 00:52:05,400
This is hard.
1059
00:52:05,400 --> 00:52:07,120
I don't know why I'm crying.
1060
00:52:07,120 --> 00:52:08,680
It's OK.
1061
00:52:10,000 --> 00:52:11,200
Are you having a cry?
1062
00:52:11,200 --> 00:52:12,280
No.
1063
00:52:12,280 --> 00:52:14,400
Did you want to be
in the Eliminator?
1064
00:52:14,400 --> 00:52:15,560
I think so.
1065
00:52:15,560 --> 00:52:17,080
No, don't be silly. Why?
1066
00:52:17,080 --> 00:52:19,280
Instead of those two, man.
Do you not like this bit?
1067
00:52:19,280 --> 00:52:21,760
Man, that's horrible.
It is horrible. I'm so sorry.
1068
00:52:21,760 --> 00:52:23,920
I should've flagged this up.
1069
00:52:25,960 --> 00:52:28,600
Cooks, you've got ten minutes left.
1070
00:52:30,280 --> 00:52:34,560
Sean and Oli still need to make
a parsley sauce and prepare
1071
00:52:34,560 --> 00:52:36,520
the wilted spinach.
1072
00:52:36,520 --> 00:52:38,560
Are you happy?
1073
00:52:38,560 --> 00:52:40,080
Yeah.
1074
00:52:40,080 --> 00:52:43,440
I'm just starting my sauce,
which I'm going to...
1075
00:52:43,440 --> 00:52:46,640
And I read my instructions,
I kept my milk. Good boy.
1076
00:52:46,640 --> 00:52:49,320
There was a lot of milk!
That was a lot of milk.
1077
00:52:58,440 --> 00:53:01,240
Sean, Oli, you have five minutes.
1078
00:53:04,000 --> 00:53:05,560
Babe, make your spinach.
1079
00:53:05,560 --> 00:53:07,200
Pardon? Give me a breakdown.
1080
00:53:07,200 --> 00:53:08,240
My spinach?
1081
00:53:08,240 --> 00:53:10,040
Yeah. I want it just
in the olive oil.
1082
00:53:10,040 --> 00:53:12,440
In, wilt, season, serve.
1083
00:53:12,440 --> 00:53:13,520
Fine.
1084
00:53:15,840 --> 00:53:18,040
I have to move away.
1085
00:53:19,400 --> 00:53:22,120
Yeah, it doesn't say how to wilt it,
but I think I'm going to wilt it
1086
00:53:22,120 --> 00:53:24,560
with a bit of olive oil
and just salt and pepper.
1087
00:53:26,320 --> 00:53:27,960
Oi, oi... What you doing?
1088
00:53:34,760 --> 00:53:37,360
You have about 40 seconds now.
1089
00:53:42,800 --> 00:53:45,720
Choose whichever place mat you like.
1090
00:53:46,960 --> 00:53:48,760
Well done.
1091
00:53:48,760 --> 00:53:49,800
OK.
1092
00:53:52,560 --> 00:53:53,800
Done!
1093
00:53:56,520 --> 00:53:58,000
Come here!
1094
00:53:58,000 --> 00:53:59,560
Well done.
1095
00:53:59,560 --> 00:54:03,040
Well done, well done.
1096
00:54:03,040 --> 00:54:06,240
Sean and Oli, go into that
coffee room while the judges
1097
00:54:06,240 --> 00:54:08,320
judge your food.
1098
00:54:08,320 --> 00:54:12,600
The judges will taste their dishes
and make a decision without knowing
1099
00:54:12,600 --> 00:54:14,880
who has cooked which plate of food,
1100
00:54:14,880 --> 00:54:17,560
while Sean and Oli wait
out of earshot.
1101
00:54:17,560 --> 00:54:18,720
They're going to be close.
1102
00:54:18,720 --> 00:54:21,000
I hope we've given them
a hard decision, I really do.
1103
00:54:21,000 --> 00:54:22,560
I really do.
1104
00:54:22,560 --> 00:54:23,840
Shall we start with this one?
1105
00:54:23,840 --> 00:54:25,160
Yeah.
1106
00:54:29,240 --> 00:54:30,600
That poured nicely.
1107
00:54:30,600 --> 00:54:34,000
Yeah. Nice crunchy crust. It looks
it when you cut it, doesn't it?
1108
00:54:34,000 --> 00:54:35,680
Listen to this. Yeah.
1109
00:54:35,680 --> 00:54:37,480
I like the crunchy outside.
1110
00:54:40,920 --> 00:54:42,640
It's a nice flavour,
I like the flavour.
1111
00:54:42,640 --> 00:54:45,040
Good flavour. A bit too much salt
in that spinach. Yeah.
1112
00:54:45,040 --> 00:54:48,160
The fishcake is seasoned nicely.
Mm, mm.
1113
00:54:48,160 --> 00:54:50,440
It is, and that's a difficult thing
to get just right.
1114
00:54:50,440 --> 00:54:52,080
Good consistency in the sauce.
1115
00:54:52,080 --> 00:54:54,560
The sauce is delicious, actually,
and it's nice and smooth.
1116
00:55:00,960 --> 00:55:03,200
Slightly thicker sauce. Mm.
1117
00:55:03,200 --> 00:55:07,320
Hasn't got much gloss on
compared to the previous... No.
1118
00:55:07,320 --> 00:55:10,720
I mean, in terms of the coverage of
the cooking and the colour... Yeah.
1119
00:55:10,720 --> 00:55:13,000
The spinach is really good,
isn't it? Mm.
1120
00:55:13,000 --> 00:55:14,600
The spinach is delicious, actually.
1121
00:55:14,600 --> 00:55:15,840
It's a thumbs up.
1122
00:55:15,840 --> 00:55:18,680
I think they've both done
tremendously well. Mm.
1123
00:55:18,680 --> 00:55:21,400
Yeah. And there's not a great deal
in it. It's pretty close.
1124
00:55:21,400 --> 00:55:23,200
I'll go and look at that
just for a sec. Yeah.
1125
00:55:23,200 --> 00:55:25,040
It's got a bit of lemon in that one,
hasn't it?
1126
00:55:25,040 --> 00:55:27,960
A little bit of undercooked spinach
just there.
1127
00:55:27,960 --> 00:55:31,120
So are we saying
what we think we're saying?
1128
00:55:31,120 --> 00:55:32,160
Yep.
1129
00:55:33,400 --> 00:55:35,520
So, judges, have you made
your decision?
1130
00:55:35,520 --> 00:55:38,360
Yes. OK, all right.
1131
00:55:38,360 --> 00:55:41,640
Sean and Oli are recalled
to hear the verdict.
1132
00:55:51,240 --> 00:55:54,760
So, first of all,
I'd like to say well done.
1133
00:55:54,760 --> 00:56:00,160
You both presented us some really
fabulously tasting fishcakes.
1134
00:56:00,160 --> 00:56:04,600
We all thought that it came down
to the finest of margins,
1135
00:56:04,600 --> 00:56:09,240
but the dish we liked the least
was this one.
1136
00:56:09,240 --> 00:56:11,120
OK. Sorry, Sean!
1137
00:56:11,120 --> 00:56:12,240
That's fine.
1138
00:56:12,240 --> 00:56:13,800
I'm sorry. Thank you.
1139
00:56:13,800 --> 00:56:15,040
I'm so sorry.
1140
00:56:18,320 --> 00:56:20,520
It'll be good to see
your little boy, though.
1141
00:56:20,520 --> 00:56:22,840
Mixed emotions to be leaving
the competition.
1142
00:56:22,840 --> 00:56:25,360
But I've actually enjoyed
every minute of it.
1143
00:56:25,360 --> 00:56:28,320
Even to the point where, you know,
you're putting out an intense
1144
00:56:28,320 --> 00:56:31,000
fishcake that you've never done
before - it's been fantastic.
1145
00:56:31,000 --> 00:56:34,120
And, you know, I'm never going
to forget the opportunity
1146
00:56:34,120 --> 00:56:35,280
that I've had.
1147
00:56:35,280 --> 00:56:36,880
It was really, really close.
1148
00:56:36,880 --> 00:56:39,080
Thank you.
And it was delicious spinach.
1149
00:56:39,080 --> 00:56:40,840
OK, thank you very much.
That's great.
1150
00:56:40,840 --> 00:56:42,560
And go and see your son, yeah?
1151
00:56:42,560 --> 00:56:44,400
100%, I've dodged a bullet.
1152
00:56:44,400 --> 00:56:46,240
The only thing I said to my missus
there was just,
1153
00:56:46,240 --> 00:56:48,880
"As long as I don't go out in the
first round, I can be proud myself."
1154
00:56:48,880 --> 00:56:51,440
And I didn't go out in the first
round, even though I cooked like
1155
00:56:51,440 --> 00:56:53,200
a six-year-old at one point.
1156
00:56:53,200 --> 00:56:54,520
Good luck.
1157
00:56:54,520 --> 00:56:56,000
All right? Yeah.
1158
00:56:56,000 --> 00:56:58,440
We're going to miss your shirts!
1159
00:56:58,440 --> 00:57:00,560
See you later, mate. Take it easy.
1160
00:57:00,560 --> 00:57:02,680
Bye, mate. Love you loads. Bye.
1161
00:57:10,600 --> 00:57:11,840
Next time...
1162
00:57:11,840 --> 00:57:13,080
There we go.
1163
00:57:13,080 --> 00:57:14,840
Something's burning.
1164
00:57:14,840 --> 00:57:16,440
Something is burning.
1165
00:57:16,440 --> 00:57:19,160
..things are heating up.
1166
00:57:19,160 --> 00:57:21,840
I think it needs a warning.
1167
00:57:21,840 --> 00:57:24,600
And it's not just the cooks
who are in trouble...
1168
00:57:24,600 --> 00:57:28,000
I just want you to have a long,
hard think about what you've done.
152344
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