Original subtitles

Are we really going to do this?

Yes. In these extraordinary times? Yes.

With social distancing in place?

Yes.

Uh, well, I have news. This year, our cooks are celebrities.

ALL: Celebrities?!

I mean, what could possibly go wrong?

Can anyone smell that burning? Oh, my God!

Are you on fire?

In the heat of the kitchen...

# Oppan Gangnam Style... #

Now!..ten celebrities will battle it out...

That is rank! Pakoras - not worked.

A little bit depressing.

..to impress the judges.

This is to die for.

I'd be impressed with that in a restaurant. Yeah!

Some will rise...

My possets are setting.

I'm thrilled!

..some will fall...

Oh!

This is not how the professionals do it.

This dish doesn't work for me. Just ran out of time!

Everything that could go wrong has gone wrong.

..but out of the chaos of the kitchen... Get it!

Oh, man. How is this possible?

Order! Order!

..one will emerge...

Surprise! Oh! Ta-da!

Oh! Ooh, bang on.

..as the first-ever...

I might just pull this out the bag.

I can't believe how much this means to me!

..Celebrity Best Home Cook.

HE SNORTS

Hi! Hey!

GASPING

Welcome to it. This is amazing.

Ten celebrities are getting their first taste of

the Best Home Cook Kitchen. Morning, morning.

Hello! Here we are.

I'm very much a dad's cook.

I cook because the kids will like it.

What I don't know is whether that kind of dad cooking

can win this competition.

Isn't it lovely? It's so tidy and organised.

Being an actor helps you cook because it's about improvisation.

When we were filming Dinner Ladies, we had a special person come in

and teach us how to make sandwiches and make jokes

at the same time without chopping our fingers off.

These cooks have just two days to impress.

One of them will be leaving the competition tomorrow.

I don't know how to work it yet, but there is a timer.

I mean, if anyone figures out the technology, please let me know.

LAUGHTER

Hello!

Hi, Ruth. He's got his towel on him.

He's trying to psych me out already. What?

You're trying to psych me out, I can tell. Me?

Hello!

Hey! This is gargantuan, isn't it? Yeah.

I'm a great culinary enthusiast, but there is nothing

in my television work that has given any indication

of any culinary flair whatsoever.

I don't think I've... Oh, I think I had to chop a parsnip once

on Sunday Brunch.

You've got your apron on!

Mustard. Strong colour.

My husband said, "I can't believe you're doing the show.

"You literally can't boil an egg."

It's not for me to say if I'm a good cook,

but I can definitely do most things.

I'm a home cook. Big food, lots of it.

Oh, vanilla extract!

Do you like cooking, Tom? I'm very, very keen.

Yeah. What about you? Same, I enjoy cooking.

So, how often do you flex your muscles? In the kitchen?

Yes. I cook a lot! Most days.

Really exciting!

Hi, Ed. Eds are here.

Hello, Eds. Double Edder.

So, how are you feeling about the cooking competition, Ed?

The cooking competition?

I thought this is one of those survival shows.

I thought we were... I thought we were going to an island.

Oh! I've got a secret note.

Does anyone else have a secret note?

Oh, my goodness! What does it say?

So basically, the reason I'm doing this is

because I cook for my husband,

and he's wrote me a note.

ALL: Aw!

He says, "I just wanted to tell you how very proud I am

"of you and how far you've come in your cooking skills.

"They are going to love you.

"But not as much as I do." ALL: Aw!

"Lots of love, Stephen." Aw, I love that.

That's beautiful. That's so nice.

He's your home-made dish.

He is my home-made dish. That's brilliant.

The celebs are used to cooking for their families, but here

it's the judges they must impress.

I love home cooking because it's just what I do.

They might be celebrities this year, but there's no extra privileges

being given to them.

In the fresh produce business,

we've got an expression which is, "Does it eat well?"

And I'm going to be applying that question to every plate of food

that's put in front of me.

Does it deliver on flavour and is it as good as it can be?

I suppose I come across more tough.

I don't think I am. It's what I do on a daily basis.

You know, I'm always going to the kitchens, checking stuff.

Like, "That's wrong. That's right." You know, so unfortunately,

they're going to get a little bit of my professional chef

when I'm judging their home-cooked food.

Hi, gang!

THEY EXCLAIM

Hi, hi, hi, hi!

I wish we could all snuggle, but we're not allowed.

We're going to have a lovely time, but we're not just cooking for fun.

You are cooking to win and you will be judged.

So, please welcome Angela Hartnett, Chris Bavin

and the one and only Mary Berry.

Well, I'm feeling pretty regal up here.

LAUGHTER

You're giving me a real papal feel. This is what it feels

like to me. I feel like... I'm keeping an eye on you.

The first challenge is called The Ultimate.

Mary is always in charge of it.

Mary, what would you want them to do?

Well, as it's the first one,

we want to know what proper home cooking means to you.

And you're going to do your ultimate dish

that your family go "ooh and ah" about. Simple.

Do your best.Enormous luck.

You have an hour and 45.

Let the first challenge begin.

Seriously?Now! Go! Woohoo!

Bonne chance! Bonne chance!

NARRATOR: To avoid the Eliminator,

the celebrities must impress the judges over two challenges.

Tomorrow's Rustle-Up and today's Ultimate, which is the only

round they can practice for.

I've done this so many times, but I'm still referring to my recipe

because I'm terrified.

During this round, the celebrities are competing

to be a judge's favourite.

SHE SINGS: Panic, panic!

If they succeed, they're less likely to be sent home.

So, a calm, steady approach is essential.

I'm shaking.

I'm actually shaking.

I think you've been quite generous, Mary, with your first challenge.

You know, letting them do their own dish. You know, we should hopefully

be seeing a very good standard from the off, shouldn't we?

We want to really know what home cooking means to them.

It will be interesting for them to show their personality.

Now, we begin chopping.

A little bit of spice is always nice.

Gosh, this is a good knife.

Reality star Ferne McCann is cooking a dish she usually serves

at dinner parties.

When it's my friends and my family, I'm just so relaxed.

They just love it.

I think they're happy for a free meal, if I'm honest.

And it's a spread worthy of Instagram.

Go on, baby. What are you making?

So, I'm doing Chinese barbecue pork tenderloin.

And then if I get time, I'm going to do salt and pepper prawns,

dipped in curry sauce and Tenderstem broccoli with oyster sauce

and sesame seeds. Stop it! I feel like I'm doing too much.

When Ferne isn't making her friends dinner, she's cooking

for her daughter Sunday.

Good girl!

OK, so this is my kitchen confession.

I am a very messy cook.

And I've tried to do the whole tidy up as you go along,

but it just interferes with my creativity.

My house is chaotic.

There's always my friends over for dinner,

sharing lots of small plates.

It is a madhouse.

But it's no match for the Best Home Cook Kitchen.

I feel so much more nervous than what I ever thought.

I'm sweating.

Yeah. I just hope they enjoy it.

They just want delicious home cooking.

We're going to need a bigger bowl.

We've got so much cheese in this mac and cheese that it's bunged up

the grater.

For journalist Rachel Johnson,

home cooking means basic and hearty, but that doesn't mean simple.

There's lots going on, isn't there?

Well, I'm just about to embark on the white sauce,

which is going to become a cheese sauce.

I once made this for my own birthday dinner.

You can't go wrong.

Well, I probably will go wrong, but, you know, there we are.

This is the crowd-pleasing daddy.

Well, I'll be delighted with that.

Comedian Desiree Burch likes

to theme her food around days of the week.

I am doing Taco Tuesdays.

As a native Californian,

Mexican food is part of my DNA somehow.

So, I wanted to bring some here today,

and hopefully it pleases.

Desiree is making beef tacos, guacamole, refried beans and salsa.

She's also making Mexican cheese...from scratch.

I've made this cheese once before, which is a recipe for disaster.

It's already separating, which I don't know is good, actually?

At home, she usually cooks for herself and the love of her life.

Hey, everybody, this is my lockdown dinner dates.

Quite romantic, as you can see.

Let's have a look.

MEOWING

Mm!

I live alone, so I tend to do all of my cooking talking to myself.

Oh, come on! I know you can do this! Urgh!

I always did my homework in school and I am doing my homework

now so I can try to impress Mary Berry.

It's hour 40 of my cooking marathon.

I hope that I am able to make something that Mary does

like just full out. Because if so, I can die after that round.

I am going to try really hard to win.

Right. Lots going on here, my dear. So much going on.

It's basically build your own taco situation.

So... I love a taco. Tortillas, carne asada, refried beans.

Looking forward to tasting it.

It smells delicious. I'm looking forward to making it happen.

All righty.

DESIREE LAUGHS

After winning over the nation with his dad dancing,

Ed Balls is hoping to be just as successful with his dad cooking.

I've cooked this one for our children lots of times

over the years. My son is not so keen,

but two daughters, Yvette, all big fans.

Will the judges like it?

We'll find out.

He's hoping his family style lasagne will win the day,

but he's got competition from actor Ruth Madeley.

We've got a battle of the lasagnes!

I know. You're going to be fine. Katrina's here...

Brilliant. ..to be my arms.

Hot pans and pushing a wheelchair... Not good? Mm.

We've made a bubble. You're in a bubble?

Both lasagnes will need to impress judge

and Italian cookery expert Angela. Do you do all the cooking at home?

I do all the cooking at home. OK. I'm afraid it's not a very

Italian lasagne. Well, you're using Cheddar cheese for a start.

Exactly. It's a... This is a American-British lasagne. OK.

My mum and dad went out to America in the '60s and my mum came back

with all these American recipes.

Yeah. Hi, Ruth. What's your lasagne like?

Italian. Well and truly.

There's someone behind me putting Cheddar... I mean, that's all

I'm saying. I know. That's all I'm saying. I know. My other half,

Joe - his family are Italian. Where from? Naples.

OK. So, this has come from great, great, great, great, great,

great, great, great Nonna.

This is my boyfriend Joe.

Look at that face.

There's a lot of Italian influence in my kitchen.

Garlic, garlic salt, garlic seasoning.

If you stink of garlic afterwards, you know you've had a good night.

I don't think I'm that competitive, but I have come up with a bit

of a game plan.

Bring it.

This is a barm cake, but this is not just any barm cake.

This is garlic barm cake.

Just buttering my rings...

..which is essential.

And I think my hair's gone to pot.

I look like the Wreck of the Hesperus, don't I? Be honest!

I do!

But vanity has to go out of the window, I'm afraid.

For his day job, reality star Tom Read Wilson plays matchmaker

to celebrities, but his first love is food, especially vegetables.

# I've got parsnip

# Who can ask for anything more? #

What are you making, darling?

I'm doing parsnip rostis.

Delicious. And then I'm doing it with venison... Ooh!

..and a pea and mint puree.

The venison is sort of as Granny would do it, really.

I'm imitating her.

She's a culinary oracle.

She's just amazing.

That venison looks good. Is it fillet?

Yes, it's a loin.

It looks beautiful.

Good sized portion.

Here we go.

I've just realised why I don't let anybody in my kitchen. Why?

Because I hate people watching me cook!

Ex-rugby international Gareth Thomas is cooking

a traditional Welsh dish, inspired

by his husband and called Glamorgan sausage.

Oh, my God!

Yeah. Talk to me. Who's this?

So, that's my husband and my step daughter.

And until a couple of years ago, I couldn't cook. What?

When Gareth got married, both he and his husband were useless

in the kitchen.

Try some of that, Steve.

Oh, yeah.It was clear one of them would have to learn, and fast.

Remember the first meal you ever cooked for me?

Yeah, I do. It was beans on toast. Yeah.

I love the reason why I love to cook.

For the first-ever time in my life,

I understand that it's an expression to show your love for somebody else.

How's it going, Gareth?

Um, mate, it's stressful.

You've played rugby in front of how many? The biggest crowd

I ever played in front was 110,000, I think.

But I knew how to play rugby.

Now, this dish - I've cooked it maybe three times.

Wow. Why did you not do something that you were more familiar with?

My thing is when I cook, I like to vary.

Glamorgan sausage is a vegetarian dish made from cheese, leeks,

and rolled in breadcrumbs.

It's basically come from the 1850s, and it was called

Glamorgan sausages because it was made with Glamorgan cheese,

from when people struggled for meat.

But it's kind of become this trendy, hip, brasserie thing.

Right. Well, good luck, mate. I look forward to it.

During this challenge, the judges are looking

for great recipes and skill.

This is the bit the people at home will judge me on. They'll be like,

"Ooh, look at that. He's chopping that like he's never done

"it in his life."

This is nice, isn't it? Our little mezzanine. We've had an extension.

Gives us a good viewing platform, doesn't it?

Up here, we get a tremendous view.

And I'm already...

LAUGHTER

Very theatrical.

Are they night-vision ones as well?

Is that from the opera? Mind your own business.

Comedian Ed Byrne has gone with a recipe approved

by his family.

I'm making a beef rendang.

My wife said to me, "If you ever go on a cooking show,

"this should be what you make."

Normally, I like to take a good two and a half hours,

so I'm going to use a pressure cooker... OK.

..which is a first for me.

Look at him, Mary. Look at him!

I'm spying on you.

Why is he beating it? For fun, Mary.

I can only cook it for so long.

Normally I cook it low and slow. Ah, right.

You've got inside my head there with that.

You've made me feel like I've done something wrong already.

I've watched my mother use a pressure cooker.

I think I've picked up how it's done.

There's a lot of swearing involved.

For actor Shobna Gulati,

home cooking means feeding the ones she loves.

Hi! I didn't say hello to you.

I'm sorry I can't cuddle you! I know! I love you.

I love you more.

What are you going to make, babe?

I'm making a prawn thali feast.

Things that I've grown up with... OK. ..and then adapted.

When you were given the challenge, did you just think

it has to be this? It has to be abundant.

Abundant! Yeah.

How large is the family? We were originally six.

Yeah. We're bigger than that now cos of all the grandkids. Yeah.

Shobna's prawn thali will include tarka daal, pakoras, rice,

peas and naan bread.

I might have just gone a bit over the top here.

I'm in love with you. Let's get married. Can we?

Let's get married. I love that.

You were made for this!

Stop not fitting.

I'm a little bit intimidated by Shobna because she's doing

a full-on Indian feast. Hey, mate. Hello, mate. How are you?

Not bad. What are you making? I'm making a chicken curry

with some cumin rice.

Any particular chicken curry?

So, it's my mum's recipe but I've just modernised it and made

it from fresh. She used to kind of be a bit of a cheat

and use, like, a jar. Oh, did she?

Yeah, my dad was the chef. Was he? Yeah, he was actually a chef.

As the youngest in the competition, Karim's looking to his dad

for cooking inspiration.

I used to love watching him cook.

That's him there at work.

Food was so important to my dad and he definitely passed that onto me.

I told him, I was like, "Dad, I'm on Best Home Cook like...

"I'm inspired by you, innit?" He went, "You can't cook."

I went, "What? That's so out of order."

But, yeah, he's an amazing chef.

You're a dab hand at rice, is that right?

Love fluffy rice. And you know what?

I am good at it. So, I hope it goes well today.

I've never cooked this much rice in one go. Right.

CLAUDIA: Cooks, cooks!

You have one hour left.

Urgh!

Still got time for the flair!

Karim's got an interesting technique

when it comes to the rice, like half steaming it.

OK, we'll wait and see what his rice turns out like.

What I'm doing is I'm making sure that the sauce is penetrating each

piece of pasta, so it's completely, fully loaded with cheese.

Rachel, she is cooking mac and cheese in a dish

that is big enough to bathe the baby in.

I mean, it's enormous.

I think she's played it safe, but it's got to be good.

Yeah. It's got to be the best... Yeah.

..macaroni cheese we've had. Yeah. We'll see. Yeah, absolutely.

I'm going to add more cheese.

Dangerously cheesy.

Oh, that's a good smell, isn't it?

I love all that butteriness.

It's so soft, it's so lubricious!

I'm not even remotely concerned that Mr Balls's

lasagne is already in the oven.

I'm not concerned.

It's fine.

I think I've done too much.

The naans are a bit thick.

A little bit depressing.

Pakoras - maybe not worked.

Are you on time? I'm slightly worried about your time.

No, I don't think I am on time.

Shobna's doing like a little mixed platter of different curries.

It didn't seem like she was completely in control

of that process.

So, it will be interesting to see how that comes out.

A little bit manic. A little bit manic.

Why does time seem to be moving faster than time actually moves?

Uh...

Let's see if I actually know how to slice this.

I mean, Desiree, she's got lots going on.

She's making her own tacos,

she's making her beans, she's got her guacamole.

I have a very distinct feeling that I've been a bit too ambitious.

I don't think it's been doing its job,

which, you know, slightly horses the whole thing.

Wasted about 20 minutes... Oh! ..of cooking time,

which I'm trying to make up for. Somehow!

Yeah, maybe I'll just cook it a bit hotter.

I should use the blender, but I'm trying to do as traditional

a recipe as possible.

So, they wouldn't have had blenders in 1850.

Mary. We're two metres apart.

But I just want to tell you, in my head I'm cuddling you.

I'm slightly worried about Gareth and time.

He was grating breadcrumbs. I know! Huh...

Ed. Hello. Come on.

Imagine, it's the House of Commons.

Yeah. And something big is about to happen.

And guess what? They've only got 20 minutes left.

Will you tell them, please?

Order, order! There is just 20 minutes left.

20 minutes.

Pressure's on. My pork is undercooked.

OK.

There we go.

Well, I brought a book in case there was any spare time to read.

I'm running out of time for everything.

The beef is chewy.

I don't know what's happening.

I'm like, this is a time to vent!

I mean, it looks pretty.

But the thing is - does it taste good?

And one celebrity has forgotten all about his famous rice.

I thought I had ages! I'm literally struggling now to get it finished.

Come on, rice!

Rachel? Yeah. Be a love. Tell everyone they've got three minutes.

Cooks!

You have three minutes.

Please work, rice! Just work!

That's a little better.

FERNE GASPS

Let go!

Everything that could go wrong has gone wrong.

The Glamorgan sausages are bigger than I've ever made.

There you go. Look at that!

OK, cooks, that is it.

APPLAUSE

Well done, everyone!

Didn't even break a sweat.

The good news is you're done. The bad news is it's now time

to serve it to the judges. Mm-mm.

Let's do it.

The celebrities' Ultimate dishes will now face the ultimate scrutiny

of the judges.

Ferne, you are up first.

APPLAUSE

Good girl.

To maintain social distancing,

the judges will each be seated with their own plate of food.

As a platter, there's flavour coming at you from everywhere.

I think it's really quite impressive.

Please note, I'm taking a second bite.

FERNE GASPS

This does taste really delicious. I love the idea

of having the prawns.

I like your style of how everything in the middle

of the table, everyone helping themselves.

I like it a lot.

CHEERING

I need to sit down. I'm so happy! I'm happy!

Lasagne pressure is on.

Time to discover who triumphed in the battle of the lasagnes.

Ed, looking at it, I expect grated cheese all on the top,

and to look like lasagne.

It looks a little bit sort of a rice puddingy sort of top.

But what I do like is the two layers of pasta.

That's just what I do at home.

I genuinely thought cos you used Cheddar cheese and I thought

it was going to be absolutely solid,

But so far the lasagne is very good, I have to say. Proved me wrong.

Your family have had it lucky for years.

ANGELA LAUGHS

Thank you very much. Well done. Thank you.

Lasagne two, here we go.

OK, so I'm afraid to say it is slightly undercooked.

OK, fine.

Certainly some of the veg... Your onions in particular

have not softened.

But I like the classic way it's been done. Yeah.

But it really needs more flavour.

Flavour. Yeah. Thank you.

APPLAUSE

I think we know who won this lasagne-off.

Next up, it's Rachel with her family-sized macaroni cheese.

Light as a feather.

It delivers exactly what you would expect from a mac and cheese.

It's comforting, it's rich, it's very cheesy.

Maybe you played a little too safe,

but you've done exactly what you set out to do.

Thank you, Chris.

Simplicity itself, but done perfectly.

Oh!

APPLAUSE

Thank you! I feel as if I've won the lottery!

Tom.

I was intrigued by your parsnip rosti.

You went to an awful lot of trouble, but it has turned out

just a little bit flat.

I would argue that isn't a rosti at all.

You know, a rosti for me is a lovely, crispy,

you know, beautiful crunchiness.

But I think your venison's cooking really well.

I was worried that you would either be rare or raw, and actually

it's cooked really nicely.

I'm happy. I'm chuffed.

APPLAUSE

Up next, Desiree.

Gosh, you did seven items in the time, and every one

complements the next one. Oh!

To make your own cheese, I think

is remarkable, but I think your meat

could do with a bit more seasoning.

I think maybe just at the end, if you just finished

that off just to lift that.

I agree with Chris. I think it could be slightly more tender,

just sliced slightly thinner.

Shobna, please come up.

Next, the curries.

That's a lot of food.

The flavour of your prawn curry is exceptional.

The depth of flavour, the coriander, the sweetness,

the heat - marvellous.

And everything blends together. Thank you.

I think it's a very exciting meal.

You're a very clever girl.

Thank you.

CHEERING AND APPLAUSE

Ed, your go. Come on! Go on, Ed!

Yep, the curry's nice.

You had difficulty. It got a bit

dry, didn't it?

Well, I think the virtue of the pressure cooker was oversold

to me, if I could be frank.

I know a bad workman blames his tools...

I think you're dead lucky that it turned out so well,

but I could have done with a little bit more curry sauce with it.

Your rice is slightly undercooked, still a bit chalky

to the bite. OK.

Karim. Yes? Your go.

Also serving up curry is Karim.

The chicken's good. I think the curry's brilliant. I really do.

Oh, really? It's really good.

I think you were going for fluffy rice, which I don't think

you've quite managed to achieve. Yeah.

You just need to call it sticky rice.

That's what I did call it.

I heard, "Light, fluffy rice."

I must have misheard you.

Backtrack, Chris. Backtrack.

No, all jokes aside. No, thank you.

CLAUDIA: Gareth, please come forward.

In in terms of flavour, it's...

..brilliant and it works so well together.

I don't think you could have done a better job, really, to be fair.

CHEERING

Oh, my God!

KARIM: Yes, Gareth!

I've never seen, heard or know a Glamorgan sausage,

but it's fantastic. It's absolutely superb. Yes!

LAUGHTER

Gareth, it is so hard not to squeeze you.

Oh, my God! It's so hard! Genuinely!

Yeah!

Well done, everyone. You've completed your first challenge.

Let's ask the judges individually which was their favourite dish.

Chris?

Well, first of all, I'd like to say congratulations. You know,

discounting a few first day nerves,

I think you all did really, really well.

But my favourite cook today was...

..Shobna.

CHEERING

Yes!

Thank you! I called it!

Well deserved.

Angela, who made your favourite Ultimate dish?

I have to be honest,

I did not come in with very high expectations,

but you've all blown me away.

But my favourite today was...

..yours, Ferne.

Ah!

CHEERING

I thought it was brilliant.

And finally, Mary, this was your challenge.

Who made your very favourite dish?

My favourite Ultimate dish was...

..Gareth's.

CHEERING AND APPLAUSE

Well done! Well done to all of you.

Now, tomorrow, you will face Chris's Rustle Up challenge.

Thank you so much for today.

Go home, do the conga, socially distance.

Thank you very much. Well done, guys. Well done.

Woo! I'm so happy!

Mary, turn on the hot tub.

LAUGHTER

I'm coming up.

I think I focused too much on the time.

I never time anything at home.

So, yeah, I think that was... That was my thing.

Mary Berry picked out my dish...

..as her favourite!

I'm serious.

I swear to God, bud.

Genuine. I love her!

I love her as well.

Now, Mum.

Shall I tell you what the good news is, actually?

Go on. Guess whose favourite I was?

Who's? Chris's.

Amazing. I got a favourite.

Oh, my goodness.

That was so intense and so exhausting.

Like, I am wiped out.

It was a long day.

Yes, baby. I'm making videos.

I mean, the Rustle Up is happening tomorrow.

That's like a nightmare.

It's just, like, you know...

"Here's a turnip. Go."

OK, you're...

LAUGHTER

Morning!

I do apologise, by the way, for being in my dressing gown.

I've just noticed that my peace lily and my succulents are a little bit

on the flop.

Time for a quick cup of tea

before I try and wow the judges.

Today, the cooks will be given a surprise ingredient

that they need to make the star of their dish.

I guess it will be the tougher of the two days.

So, I'm a bit more...

I'm a bit nervous about it.

All the cooks have one vegetable on their mind.

I had dreams about aubergines at 3am. Aubergines? Wow.

I woke up thinking, "It's aubergines. What would I cook?"

And I was a blank. If the ingredient for the Rustle Up is an aubergine

or I've got to fillet a fish, then I'm in trouble.

So, everyone thinks it's going to be an aubergine.

What do you think it's going to be?

We all know what an aubergine emoji means! Yeah.

This isn't the first time Tom and Ruth have competed.

We did Celebrity Mastermind together.

He won!

Did you won? He won! No way!

It was jolly, jolly close. It was very, very close. Yeah.

You guys need a rematch.

Right, I'm going to throw some questions at you. Oh, crumbs!

Now's your chance, Ruth.

MASTERMIND THEME MUSIC PLAYS

Name me the main ingredients

of a moussaka?

Aubergine...

It seems everyone's specialist subject today is aubergine.

Hello! Hello! Hi! Hello, good morning.

Can you gather around? Yes, yes, yes.

Thank you so much for coming back.

And I hope you're ready for day two.

This is when Chris brings his famous brown paper bag. In it,

there will be an item that you have to make the star

of your dish.

I think rustling up embodies what being a home cook is all about.

Picture the scene. You've just got back from an awards ceremony.

You've sent your housekeeper off.

You can't work those delivery apps.

You open the fridge.

And you see something that you need to cook with.

What do you not want to be in there?

Aubergine! We're all saying aubergine.

Well, there is a connection because another name for aubergine

is, as you know, eggplant.

What? But I've got an egg.

ALL: Oh! See!

OK? I do a wicked scrambled egg.

Great. Good.

Enjoy the Eliminator.

LAUGHTER

You will be given seven eggs.

You have one hour to produce something beautiful and eggy.

Enormous luck.

Your time starts now.

Good luck, team! Go, go, go!

Let's have a look!As well as the seven eggs,

the cooks have each been given

a limited larder of other identical ingredients.

Think, think, think.

OK. Shobna, what is that? Cress. Cress.

That's not a good start, is it? I don't know what cress is!

Spinach...

Think I would have preferred a pepper or something like that.

With no access to cookbooks, recipes or their agents,

the cooks need to think on their feet.

I hope these are... Oh! They are!

Potatoes!

I didn't hallucinate that. There was a...

..bowl of mince here a second ago.

This is the last chance the celebs have to show

the judges their cooking is enough to save them from the Eliminator.

It's going to be difficult, this.

The key to success in the Rustle Up

is making a plan and sticking to it.

I'm going to sweat some onion in some olive oil,

then I'm going to decide if I'm going to do a quiche

or a Scotch egg or a Spanish omelette.

Big decisions.

But I've never made a Scotch egg.

I don't think this is the moment to start making a Scotch egg.

Oh, my God!

After being named Mary's favourite yesterday...

I know what I'm doing!

..Gareth is thinking big.

I'm making a Scotch egg.

He's making a Scotch egg.

He's making a Scotch egg!

I've never made one before.

You've done Welsh sausage, Scotch egg.

It's got to be Irish next time. This is going to be a Welsh egg.

Oh, is it, right? It's going to be a Welsh egg.

I'm not turning my nationality, mate. Don't worry about that, mate.

Then you can make it however you want because no-one's ever

seen a Welsh egg. Exactly! Right, clever.

At least Desiree has chosen a dish she's cooked before...

What was the decision?

The decision was quiche.

..even if she's not an expert.

It's something that I've recently learned how to make,

so I'm hoping that I remember it.

Are you baking it blind or are you baking it all together?

I was baking it blind first, and then adding the stuff.

So, I hope that's... Good girl. Oh, thank you!

Meanwhile, Rachel has decided against being adventurous...

I don't know how you make a quiche.

So, there we are.

..and is now playing it safe.

My muscle memory is making me do the Spanish omelette with goat's

cheese and spinach.

OK. It was calling to me. Right. Divine intervention.

Also playing it safe is Ferne...

I'm doing a classic Spanish omelette.

..Ed Byrne...

So, it's frittata? Yeah, frittata.

..and Ruth. We're frittata-ing.

Oh! Frittata. Frittata.

At least Shobna is giving her omelette an interesting twist.

I've always kind of liked the idea of a Spanish omelette,

but with meatballs.

I hear a lot of Spanish omelettes and stuff.

Man, I want to be favourite chef, you know?

After he came to a sticky end

with his fluffy rice yesterday...

I'm not here to play.

..Karim needs to impress.

So, I'm hoping that this will show that I'm brave in the kitchen

and I'm not scared to risk it for a chocolate biscuit, you know?

Drawing on his Moroccan heritage,

he's making shakshouka -

poached eggs in a spicy tomato and pepper sauce.

Just gone for smoked paprika, crushed chillies

and some mixed herbs. What consistency

are you going to cook the egg?

They're quite well done, the eggs, within the shakshouka,

I feel. But they're a little bit runny.

OK. I just said... Contradicting... I'm saying nothing.

I contradicted myself. I can't wait to see your eggs.

All right.

Despite good comments for yesterday's lasagne, Ed Balls

failed to win a judge's favourite.

What are you making, Ed?

I played it a bit safe yesterday, so I thought maybe this time

I should try a bit harder.

So, I've gone to these souffles, which are more risky.

Yeah, it certainly is.

Have you made souffles before?

Yep. Come on.

Of course you have. You're Edward Balls.

I haven't measured anything out, so could it go wrong?

Absolutely.

Fingers crossed.

# Creaming, creaming, creaming all the way. #

But when it comes to risky choices, Tom's attempting a cake

without a recipe.

I'm making a Victoria sponge because I thought,

"What is a cake batter without egg?"

You're so right.

And also you're cooking for Mary Berry.

Oh, I know.

It's the most discerning palate in the world.

Tom, what are you going to put in the centre?

I'm going to make a jam with the strawberries cos I found

a wonderful punnet of fresh strawberries. You're winging it!

Cooks, 20 minutes have gone.

So, how many minutes does that leave?

You have 40 left. Oh, that's...

I love you. It's good you're an actress and not a mathematician.

After being told yesterday's tacos lacked flavour, Desiree has turned

Taco Tuesday into Quiche Wednesday, and it has a standout ingredient.

What's in the filling?

There is spinach, two cheeses and pork.

You put pork mince in your quiche filling, have you? I did.

Quiche is something you've made before?

There's plenty of time to question decisions now.

But I'm hoping it will have worked out by the time we get there.

Oh, no! This does not look the way that I'm used to it looking.

Mary, how's your vantage point?

I get quite a good view from here, you know?

I think anybody who says they're not feeling under pressure

with Mary watching them through binoculars are lying.

After yesterday's undercooked lasagne, Ruth is determined to avoid

serving anything half-baked today.

Can you just put that in the oven, please, my love?

Thank you.

Let's see how this turns out, eh?

Ruth made her frittata in the oven.

I think it's a winner.

We'll see what Mrs Berry says.

When you were doing something simple, like a frittata

or an omelette, it's got to be absolutely perfect.

Cook the underside on the hob, don't you?

And then you put it in the oven. Yeah.

It's so that you get a really good colour underneath.

She's done it all in the oven, Mary.

She could be lucky.

This is what a comeback looks like.

I don't want to be funny, but that doesn't look very eggy.

You're right there, Claudia. But it will.

CHRIS: Karim's doing shakshouka.

It's a very difficult thing to get right. Yes, it is.

Because the white has got

to be firm and the yolk has got to be runny.

If it pays off, it should actually be really good.

And I need that at the moment cos I'm... You know,

I'm thinking about the Eliminator.

Souffles are in.

So, Ed's done a cheese souffle.

Let's see if he's incorporated his eggs properly.

You know, we don't want anything heavy. If you over-whisk them,

you really can't get the egg white into the mixture.

No. Exactly. And you get these big flecks of white and it doesn't rise.

I think I know what I'm doing.

We'll find out.

With five cooks in total making omelettes... I'm worried

I might have put just a little bit too much cream in with the eggs.

..they're starting to feel the pressure.

Trying not to burn the bloody thing.

And Rachel's concerned she hasn't been eggs-travagant enough.

It seems like a safe option again,

and I'm going to be marked down.

Agh! I could do eggy bread as well.

The shells are stuck to the egg.

Ah, soldier down!

Um, I think I just need to put that in the oven.

Please, God. Please, God!

I don't know if it's going to actually cook through in time.

Oh, right.

Oh, Christmas!

Definitely not going to be made in time.

Ruth tried her luck by opting to cook her frittata entirely

in the oven.

Going to pour it in and just really keep stirring it now.

I thought they were in there. They were,

but now they're chilli frittata scramble. It was going

to be a whole frittata, it didn't turn out that way.

I'm adaptable.

In a final attempt to impress, some cooks get experimental.

I'm just seeing whether strawberry and egg go.

No. Fruit with a quiche?

I mean, that's just something to knock off the plate, like parsley.

Everyone, you have two minutes.

All right. Two minutes left.

They don't look good.

Oh, my God.

This looks terrible!

Trembling hands. Trembling hands!

This is too soon.

Good, that's how they should look.

Gareth, tell them they've got 30 seconds. 30 seconds!

This is not how the professionals do it.

Cooks, that's it! Time is up.

Oh, I could have made an omelette!

The celebs have had just one hour to transform eggs into the star

of the show.

First to face the judges is Gareth with his version of Scotch eggs.

These are Welsh eggs.

Did you substitute the hen eggs for ostrich eggs?

No, because they're Welsh eggs and rugby is our national sport,

I thought, "Well, let's try and imitate a rugby ball."

In all honesty, it should be nicely evenly coated round the egg.

Well, I think for a first attempt, the yolk is perfect.

Desiree.

This is a pork, Cheddar and goat cheese quiche.

My initial reaction is

it's some unusual flavour combinations coming

together. Pork, Cheddar, strawberry.

And I think the whole combination lets you down a bit.

It feels to me it's slightly under.

And then a strawberry.

That is weird.

Karim.

Thank you. Thank you. Love yous.

This is my shakshouka.

That tomato sauce is really full of flavour.

But your egg is...

Yeah. ..quite considerably overdone.

That was never soft, was it?

Not as soft as I wanted it to be. No.

Next is Ed Balls with his goat's cheese, Cheddar and herb souffle.

Brave.

Isn't it?

The flavour is right. In fact, the thyme really comes through.

It's a good colour. And nice flavour.

Thank you.

Now, for the omelettes,

starting with Ed Byrne's traditional Spanish take.

Wow, look at that.

Really well cooked underneath.

And yet the centre is good.

That does my heart good to hear that. Thank you.

Up next, Ferne.

There we go.

I have made a classic Spanish omelette.

The omelette - it tastes delicious.

I would have liked to see a little more colour on it.

The simplicity of it, three ingredients.

I think it's brilliant.

Rachel.

It's a goat's cheese and spinach frittata,

and eggy bread soldiers with cress.

I like the fact that you've used the egg in two different ways.

I think the eggy bread feel a bit hard. It's definitely flat

in terms of flavour. I think you need to lift it.

Next, Shobna's serving the judges her own creation -

frittata with meatballs.

It's well seasoned.

The egg should be the star of that.

And in fact, it's the meatballs

that are the star. OK.

A few less meatballs would have helped.

But the flavour is exceptional. Good.

Ruth. I'm on my way.

Go on, Ruth!

I made a chilli frittata scramble.

I could tell that the eggs underneath weren't going

to be cooked enough,

so I adapted and poured it onto the frying pan

and just scrambled it up instead.

Top marks for recognising something was going wrong and then adapting.

Yes, totally. But unfortunately this isn't great.

I agree.

It's over scrambled. Right, OK. It's a little bit tough.

Thank you, guys. Thank you. Thank you. Well done, baby.

APPLAUSE

Last up is Tom, the only cook braving something sweet.

This is a Victoria sponge with a custard icing.

I'll defer to Mrs Berry there, but I think it's pretty good, no?

It's all right. I think he did well,

and you chose to do something different. Yeah.

And it tastes good.

Oh, bliss!

Thank you.

Cooks, a huge well done.

Second challenge finished.

The judges now have the very tricky task of deciding who will take part

in the Eliminator. Well done to all of you. Well done.

APPLAUSE

Shall we adjourn to the Grand Hall for coffee?

That was hard, wasn't it? Yeah!

At home, that's when I would have rung for a takeaway.

LAUGHTER

Taking everyone's performance in both rounds into account,

the judges will now decide who is safe and who must cook again

in the Eliminator.

Ruth did not do a great lasagne yesterday.

It was half-cooked. Her eggs -

she tried to do her best, but it just didn't work.

So, Ruth is in. Now, it's just a case of finding out who

and how many are going to go in with her.

Rachel, you know, her mac and cheese yesterday was great.

And then today that frittata was pretty disappointing.

WHISPERING: I'd love to know what they're saying.

I'd love to be a fly on the wall.

And what do we think of Gareth?

You had the amazing Scotch egg. Mary and I got the rugby balls.

But yesterday he was your favourite.

He did us proud with his Glamorgan sausage.

Shobna did a fantastic curry.

She was your Ultimate yesterday.

I think the only error today was she probably put too much in.

In terms of flavour, I thought it delivered really well.

Karim, his curry, I thought was delicious. His rice wasn't cooked

how he wanted it. Today, his eggs were like bullets.

Desiree, today she had a bad day.

It just was not right.

I mean, that quiche. It didn't have much to offer me.

But yesterday, the effort she put in was amazing.

She made everything from scratch.

We've got to put at least two of our cooks into the Eliminator.

Definitely more than two. In my opinion.

As Angela's challenge, each cook that takes

part in the Eliminator must follow a recipe set

by the Michelin-starred chef.

At the end of the challenge, one cook will be sent home.

This next round is the Eliminator. If you are chosen to take part,

the judges just want to see you cook again.

It's a completely clean slate.

It doesn't matter what's happened before.

So, the first person we would like to see cook again...

..is you, Ruth. I'm not shocked at all, my love.

The next person going through to the Eliminator is you, Desiree.

And we'd also like to see you cook again, Karim. OK?

So, what you lovely people are going to be cooking

is a raspberry ripple Swiss roll.

You've got a recipe. Follow the recipe. You have 30 minutes.

Are you joking? Your time starts now.

Grand.

I'll pretend I'm cool, calm and collected.

I do not know what this is,

but I think I'm getting the picture of what this is.

I never bake so this literally is the worst Eliminator round for me.

Because a Swiss troll is quite a technical thing to attempt.

The judges won't watch the celebrities cook and will judge

this round blind.

We want an all-round home cook. Something like a sponge,

it's either worked or it hasn't worked.

It's either risen or it hasn't.

No-one makes just a bog-standard Swiss roll. You buy them.

The Swiss roll requires a butterless sponge made from just eggs,

flour and sugar.

I don't think many of them will have made a fatless sponge.

To whisk the eggs, this is where it could go wrong.

If they under-whisk it, they won't get the rise.

If they over-whisk it

and it's much too thick, when you come to put the flour in,

it will go in in lumps.

It's been like six minutes.

They'll be thinking, "Time, time, time. Quick, whisk it. Let's

"add the flour. Stick it in, it'll be fine."

Actually, that's not... It won't be fine like that.

Keep an eye on the time. You've got it all going on.

Ooh! Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah.

We are halfway! Oh, no!

With only 15 minutes to go,

all the sponges have made it into the oven.

You've got to plug this in, babe. OK, come on.

We're going to whisk some cream.

It's not very soft or peaky.

KARIM: Is that too much?

I feel really, really sick!

If the cream is too thick, they won't be able

to get that rippling through. Exactly, yeah.

Oh, let me stop. That's turning into something else, actually.

But whipping the cream mustn't distract the cooks from their ovens.

Come on! It's not even near, man!

Karim's in a fluster. No!

It'll take about eight or ten minutes.

Oh, my God, how is this possible in this time?

This, sweetheart, is a lost cause.

No, it isn't! Don't you dare say that!

I'm not exactly sure what to do about this now.

It's all about composure, isn't it?

It wouldn't surprise me if someone says, "It's not going to cook."

Mine's not cooking quick enough.

I've turned up. I'm going AWOL.

God, this is serious cooking under pressure, like.

If when they've rolled it up and there's a big crack

across the top, it is because the oven was too hot.

Yeah. That is not firm to touch. That is not firm.

With filling to add and these Swiss still to roll...

It's looking good to me, you know? Brown. It looks perfect, actually.

..there's no time left to bake.

Hell, this is not my favourite.

Three, two, one! Fine.

And then you lift that off.

Good girl.

That was a swift action.

I'm putting this in the fridge so it cools.

They need to cool down before you put the cream and stuff on it.

Otherwise, the cream melts. Yeah.

Spread the cream over. Dah-dah-dah. Dot the jam.

Swirl it, roll it, serve it.

Urgh! That has gone definitely funny.

But she did put the cream on first, on quite a hot sponge.

That's not what I dreamed.

Wow. Oh, gosh!

It's a Bolton swirl.

Cooks, you have three minutes.

I'm just scared of the roll!

Oh, God!

Right, moment of truth.

Here we go. Here we go!

Keep going. Keep going.

Come on.

Yep, that is good work.

No, man. It's just ripped, it's not good.

Is that what it's supposed to look like?

Well done. Well done!

CHEERING

Well done. Well done.

Time is up.

Tip of the hat. I need a cuddle.

Oh, jeez Louise! We're sending it to you.

I could have made it look a lot better. Gutted. Gutted.

The judges have no idea who's cooked each dish and will taste

the Swiss rolls blind.

The celebrity who's cooked the weakest dish

will then leave the competition.

Well, we've got three. We've got three.

The navy one is a very good consistency.

Yeah. It looks good.

It's well-rolled.

You really get this spiral, which we were after.

The yellow one,

the cream and the jam have mixed together.

Obviously, there's been an issue with the bake as well.

It doesn't look as though it was mixed too well. No.

The pink one, nice and moist.

The pink looks quite nice and light and high, isn't it?

It's got a lovely sponge to it.

If I look over, I feel sick.

I'm just going to check.

That has got a big crack across it.

I wish I could hear what they're saying.

Blue and pink, you know, the sponges are good,

but the roll in the yellow is better in a way.

I think they've all done well, but I think we're all in agreement

of who has to go home. Yeah, I think so. I think we are. Happy?

Have you made a decision?

We have, Claud. Cooks.

Oh, my God!

The judges have decided.

Come along, gang.

Listen, guys, you should be very proud of yourself.

These were three delicious Swiss rolls,

but, unfortunately, one of you does have to go home.

And the cook we're sending home, I'm afraid...

..it's the yellow one. Ah, and the dismount!

DESIREE LAUGHS

Sorry, Desiree.

I'm so sorry. I want to hug you so bad.

That was super fair, to be honest.

It was an absolute pleasure, thank you so much.

Nobody wanted to be the first to go, like no-one ever wants to do that,

but also somebody does have to be first.

Desiree, we're so going to miss you.

Yes! I mean, I will miss you, too.

Boom, boom! Boom, boom, boom!

Pow, pow! Did I get everybody?

We love you! Big ups!

Big ups! Woo!

You think comedy relies on timing? Try baking.

Next time, love is in the air...

This is a recipe of someone I love dearly.

It's the one and only Mary Berry. Bing, bang, bong.

I'm going to try and make a pie. I've never made one before.

Right. Fine...and Chris's Rustle Up sees some ham-fisted efforts.

That really hasn't worked for me.

I could cry! I'm stressed out.

Underneath, that is raw.