All language subtitles for Cooking.with.the.Stars.S02E01.1080p.HDTV.H264-DARKFLiX

I've got many medals
and many trophies,

but cooking
is a whole new ball game.

I would rate my standard of cooking
as "I need a lot of help".

I've never cooked at all,
but come on, show me the kitchen.

Absolutely, without doubt,
I'm in charge.

They have to bring their A game
every day.

As a chef going into a competition,
you want to win.

You have to win.

It's a grudge match.
I hope these lot...

Ah! ..are bringing
some serious competition,

cos they're gonna need it.
You're going down, Dr Ranj!

This is not nice.
No!

Hey!
Whoa.

If it's smoking, it's burning.

Ah!
No!

Ah! Ow.
Ah! jack, help!

This is serious!
Ow! Ow, ow, ow, ow!

I can't watch it.

Bloody beautiful.

APPLAUSE

Welcome to a brand-new
series of Cooking With The Stars,

where the "steaks" are high,
but hopefully cooked to perfection,

because this is the ultimate
showbiz food fight.

Yes, throughout the series,

eight stars will compete
in head-to-head Cooking Battles

and one of them will be crowned
Cooking With The Stars champion.

Simple. Or at least it would be,
if only they could cook. Mm.

Now, our stars
aren't doing this alone.

Each celebrity has been paired
with a world-class chef,

who's gonna mentor them
through every single step

of the competition.

Tonight, we'll see
our first four stars in action.

And this week's theme
is the food of Great Britain.

So, let's get going with the opening
Cooking Battle of the series.

It is Strictly's Anton Du Beke
versus comedian joe Wilkinson.

Cha-cha-cha versus ha-ha-ha.
LAUGHTER

Let's see
how they've been getting on.

My name's Anton Du Bake,
and I'm best known

for Strictly Come Dancing.
I'd like to win something.

I've been on Strictly Come Dancing
for a long time

and I've never claimed that prize.

I love food. I love food.
But I've never cooked at all.

And I spent a large part of my life
eating out every day.

But I've got two young children
and it's about time I learnt.

So, this is a kitchen.

I can't wait to meet my chef.
I don't who's it's gonna be,

but I do know this,
we're gonna have a great time.

My name is Rosemary Shrager.

I've written eight cookbooks.
I'm classically trained.

Oh! lum so' happy

| am so happy!

Oh, my God. This is wonderful.
It's lovely to see you.

Can you cook?
Not a thing.

This is gonna be
a journey of discovery.

The first round
is going to be a British theme.

A pork chop with apple sauce,
spring greens,

crackling on top,
and with a delicious sauce.

The pork chop to get right
is imperative.

It could win or lose around.

If you don't get that right,
you are off, first time. Ooh!

I tell you,
I don't want that to happen.

The pork should be moist
and juicy and flavoursome.

We're doing this to give flavour,
lots of flavour.

Go on.
Shimmy it like that.

Feel it wiggling in your rib cage.

Focus!
I'm here.

You should know better.
Right.

And keep going with this.
Come on, you're not fast enough.

You're not multitasking.
This fat is not crispy enough.

So, what we're gonna have to do...
You cook the fat on the end.

If you don't do that,
you're in trouble.

Brilliantly cooked pork
is wonderful.

But as easy as pie to mess it up.

It's amazing!

If it comes out like that,
I'll be delighted.

My name's joe Wilkinson
and I'm a comedian.

# Express yourself... #

I can't really cook,
I have no palate,

and I've never understood seasoning.

I've found I can make most things
taste rank.

This looks intimidating.

It would be nice
if at the end of this,

I could cook a nice meal
for my wife.

She hasn't directly said
she doesn't like the food,

but she's gone quiet.

I feel a bit of a wally in an apron.

My ideal mentor...

Obviously, they will probably have
a glittering career behind them,

and I'll hopefully not cull that

to the point
where they'll never work again.

Oh!
Hello.

Hello.
Nice to meet you.

Nice to meet you.
I apologise in advance.

|~m Judy joo.

I've cooked all over the world,
from Bangkok to San Francisco.

I've worked in a number of
three-Michelin-starred restaurants.

I definitely have high expectations.

I would love to win, but let's see.

I always feel that
comedians are actually geniuses.

She really does believe in me,
and I don't know why.

Now, have you heard of a dish
called fish and chips?

Oh, I love fish and chips.
Every Friday.

I'm going super classic,
but it is difficult.

Make sure it's coated all over.

You've got to make sure that

that batter is nice and crispy
and golden-brown.

You can kind of tell by the colour,
so, you wanna grab that one.

I mean, it can turn very quickly

and you've got to get it out
of that hot oil.

Conviction!
Shoot. Shoot.

I have no conviction.

Look at that. Wowzas.

Lots of technicality here.

The one twist that I've added
is tartar sauce.

And we are going to add
something called kimchi.

It adds a little bit of spice,
a nice tang.

Kimchi. I've heard of kimchi.
Kimchi, yes.

But I don't know why.
Oh, you've never had it.

Kimchi virgin!
I think I am.

OK, your first time's
gonna be with me,

which you should be glad.

I am competitive,
and especially since

I didn't make it
past the first round last year.

I've got to do better this season,
so game's on.

It's beautiful.

I wanna say damp,
but the word's moist, isn't it?

Moist.
Judy LAUGHS

If we get it right,
we're gonna win.

Mm-hm. We'll get it right.

APPLAUSE

Anton, Joe, hello, welcome.

How do you guys feel
about kicking off the competition?

It's a grudge match,
let's put it that way. Oh.

Grudge match, yeah.
LAUGHTER

Because we've got history,
haven't we?

I wasn't gonna bring it up.
Yeah.

What was the grudge over?
Can we ask?

Basically, dancing.
Who's the best dancer.

It ends here.
LAUGHTER

And, Anton, how do you feel
about kicking off this competition?

Delighted! It's the first time
I've ever been first in anything.

Which is brilliant, thank you.
APPLAUSE

Right, boys, you have one hour
to prepare your British dishes

to the best of your ability,
after which, the six remaining chefs

will then judge
what you've served up.

The person that loses
will then face the Cook Off

and could be sent home
at the end of the show.

And remember,
you do have a lifeline.

If at any point you need them,

you can go and bang
your Golden Frying Pan

and your mentor will be allowed
to help you for three minutes.

No more, no less.

Are you ready?
No.

I could do with another week.
Brilliant.

Cos I can feel a battle coming on.

Stars, get cooking.

Right.
Good luck, Anton.

Good luck, my love. Good luck.

CHEERING
OK, Anton, you can do this.

Let's go, Joe!

DR RAN]: Oh, look at him go!
Nice chopper!

LAUGHTER

You can tell the ones who
haven't started cooking,

cos they're all giddy and excited.
I know, yeah. It's horrible.

Concentrate on cooking!
What have I told you, Anton?

LAUGHTER

TOM: 'Anton's very British dish
is a pork chop with crackling,

'accompanied by
a sherry and mustard jus

'and an apple sauce.

'Completing all four elements
perfectly

'will require speed
and, most of all, focus.'

I have to be honest with you,
I've not done this dish

outside of two—and—a—half hours yet.
You know, it's a little tense.

Is there something in this dish
that will make or break it?

There aren't many ingredients.

So it will be simple
in choreography,

but wonderful in technique.
It'll be one of those.

Ha!
Ah!

LAUGHTER

Anton's doing a little dance
around the kitchen.

He gets slightly distracted
cos he's having too much fun.

I'd like him to be
a little bit more on it.

These dishes are simple,
but they are not simple.

The batter is the most important bit
of this whole thing.

EMMA: 'For British week,
joe is attempting a classic dish,

'fish and chips, but with
a spicy kimchi tartar sauce.

'The success
of this seemingly simple dish

'will be determined
by a light and crispy batter.'

Baking powder.
This has to be bang on, apparently.

Ugh!

Joe needs to measure out everything
for the batter carefully.

Oh, that is well over.

Oh, knickers!

How much are you over by?
Er, a lot.

Oh.
It's really hard.

The batter's the key part, right?

So if the batter goes wrong,
the whole dish is ruined?

Why are you saying this to me?
THEY LAUGH

Have you cooked
fish and chips before, he'?

No!
OK, do you do any cooking at home?

I do Tuesdays and Thursdays.

So, who cooks
for the rest of the week?

My missus, yeah.
What do you cook?

Spag boL
On a Tuesday and Thursday? Yeah.

She goes out a lot
on Tuesdays and Thursdays.

EMMA LAUGHS

Oh,dean
Erm, joe, good luck.

Thank you, I'm gonna need it.
I'll see you in the Cook Off.

In the Cook Off?
Yeah.

I'm confident Joe can do the batter.

He knows what
it's supposed to look like,

what it's supposed to feel like.

These have to go in quick.
Don't know why. Get off!

DR RAN]: Fish and chips
would go down so well right now.

Come on, Joe.
Don't ruin my favourite meal.

Joe needs to make sure that they
don't burn.

OK, white wine vinegar.

Multitask, Joe! Multitask.

Ooh!
It's frying over.

Ah! That must be really hot.

Oh, knickers.
Ooh!

Welcome back
to Cooking With The Stars,

where Anton Du Beke
and joe Wilkinson

are halfway through the first
Cooking Battle of the series.

'But right now,
Joe seems to be going head-to-head

'with his deep fat fryer.'

Ah! That must be really hot.

They're stuck together, which is...
Ah!

Jesus.
Love of God.

If this comes out all right,
I'm over the moon.

We want a nice, crisp batter.
He just got a little frazzled there.

As long as it sticks to the fish
and it looks all right,

it should be OK.

OK, let's stick it in.
It's got to be over 45.

God, that's about 80. Is that bad?

Do you like your fish hot?

Cos that's what you've got here.
Hot fish.

Looking good, Joe! Looking good!
Thank you.

Ah, now you're talking.

Dr Ranj, you'd be impressed
with this knife skill.

I could take your appendix out
with this.

Just concentrate!
ANTON LAUGHS

The thing with Anton is he focuses,

but then he gets distracted
and he starts acting up.

DR RAN]: Whoo! Give us a twirl!

Oh, my God!
One, hm, ha!

Just get those chops on.

Stars, you've got 20 minutes left.

He's gonna have to
put those pork chops on now.

Right, OK.

Pork chops,
the very big important part,

they're the main ingredient.
And time is the killer here.

Chops, I think,
are very difficult to cook.

The fat, that will render down,

then you don't have
the sort of fat texture underneath,

you have just the crispy skin.
But it has to be really crispy.

ANTON GROANS
Not hot enough.

It's not happening,
it's not hot enough.

Oh, God, Anton!

That's that gone. Ruined me.

Actually!

Oh, I think that's our first gong
of the series.

GONG CLASHES

Oh, Rosemary, in you go,
you've got three minutes.

Rosemary!
APPLAUSE

Concentrate! You need to put the
honey and the thyme in the butter.

Don't forget the butter.
Have you seen that?

Rosemary's gone straight in
with the pork chops. Absolutely.

ROSEMARY:
Put it on a very high heat.

Lemon juice.

On there?
Yeah, go on.

On. That's right.

EMMA: Look how well they work.

She's not shouting at him very much.
I know, she's very calm.

Try that.
I'm going to.

Cos it feels a bit salty.

It's wonderful.

Now, keep that on.

That's not gonna be
quite cooked yet.

Nearly. Not quite.
Do you want do the edges?

No, we can't,
because we haven't got the time.

Rosemary,
your time with Anton is up!

No, it's not up! Are you mad?
We've only just met.

APPLAUSE

Done. He's just on track.

How long we got?

If you're wondering
how many minutes left, you've got...

BOTH: Seven!

JOE GROANS

I'm gonna try
and make mayonnaise now.

Joe is making mayonnaise
from scratch,

cos we're making
a special tartar sauce.

We're adding kimchi to it.

But had to have
the right amount of tang.

I haven't really got the time
to worry about measurements now.

I'm just freestyling.
This is terrible.

I've gone off—piste.
I've gone off-piste!

Focus, Joe!

Verdict, it's not right
and I don't know why.

I wish you were over here!

0h, my gong! How long... Yeah!

GONG CLASHES

Oh! Gong number two!

Hello, hello.
Hi.

Hi.
I think I put too much tartar in.

Actually, the mayo looks good.
Have you tried it?

Yeah, I would put
a little bit more salt.

Oh, God, I already put in the tub.
I should have waited.

Let's get some fine salt.
Is that it?

Yeah, that's fine.
And get them on the plates.

Oh, they're plating up.
Anton is not plating up.

This is resting. I don't wanna
plate it, I've got to rest it!

Is that enough chips, do you think?
Yeah, that's fine.

Now put the rosemary down.

Judy, your time's up in the kitchen,
off you go!

One minute to go, stars.
Oh...

Oh, my God. Anton's still got a lot
to do in bringing it all together.

Just keep going, Anton, come on!

Come on, Anton! You can do it!

Whoo! The crackling.

Ten...
What? The crackling!

Wait, wait, no, wait! Quick!

Five, four...
Come on! Hurry!

Three, two...
Come on!

One!
0h!

Oh, my God.
Nearly forgot it!

Oh, well clone.

'Joe's dish is a take
on a classic British staple

'with an Asian twist.

'Fish and chips
with a kimchi tartar sauce.

'For his dish to impress,
he'll need a light and crispy batter

'and a tartar sauce
with a Korean kick.'

Panic set in
and I forgot to do my timings

and the measurements
were a little bit all over the shop.

'Anton has prepared an M&S pork
chop with apple sauce, crackling

'and a sherry and mustard jus.

'But will Anton's pork
be cooked to perfection,

'or willjoe be waltzing off
with the win?'

Whether everything went well or not,

you'll have to ask my teacher
and chef.

I think she was a bit nervous.

'With the six non-competing chefs
ready at the judges' table,

'it's time to find out who's safe

'and who'll have to fight
for survival in the Cook Off.'

Right, chefs, first up,
it's Anton's pork chop

with apple crackling
and a sherry and mustard sauce.

Right, chefs,
let's hear your thoughts.

Mike.
Anton, well done.

Very, very tasty.
I really like that sauce.

The pork, for me,
needed a little bit more love.

That fat needed to be rendered down
a touch more.

But a plate as a whole,
well done, mate.

Thank you.
Clodagh.

I'm so afraid about the pork.

It's such a pity,
cos everything else is so perfect.

It's just the pork.

I feel like that the fat on the side
could have been seared

and rendered down a little bit.
Fair enough.

Jean-Chris top he, what do you think?

I think the pork
is not such an issue.

Your sauce is absolutely fantastic.

It's reduced perfectly,
the texture is impeccable.

Oh, thank you.
Well done. Thank you.

OK, chefs, next up,
we've got Joe's fish and chips

with kimchi tartar sauce.

Jack, let's start with you.

Joe, it's a really good
plate of food.

Oh, blimey.
The batter's amazing.

I mean, it's so crispy.

I'm not sure about
the kimchi tartar sauce.

It tastes like a nice tartar sauce
with bit of chilli in it,

which is great,
but if I blind tasted it,

I wouldn't say
it has a kimchi flavour.

But well done.

Gutted.
Mike.

The batter, for me, is the star.

You've done a terrific job
with the batter.

Tartar sauce, again,
I think the kimchi element

lets you down a bit.
OK.

Ronnie. Well, fish and chips,
one of my all—time favourites.

The batter, amazing.

The chips are fine.

That tartar is not for me,
I'm afraid.

It's too sharp and not enough heat.

But a pretty good effort
for a first cook, mate, well done.

Ta.
APPLAUSE

THEY LAUGH

Chefs, I'm afraid it's time
to make your decision.

Which dish did you prefer?
Was it Anton's or was it Joe's?

Mike, let's come to you first.

Who do you think prepared
the best British dish?

I think the technical elements
of the pork

were harder to execute
than the fish and chips.

So, Anton.
Thank you.

Ronnie.
There's not a massive amount in it.

But I think on this one,
Joe, I'm gonna put you through.

Clodagh.

The person I'm putting through
is Joe.

OK, jack,
which dish swung it for you?

They were both really, really good.

But, for me, the plate of food that
I enjoyed the most...

was Anton's.
Thank you very much.

Ooh!

So, it's two votes each
and two chefs left to vote.

Tony, which was your favourite dish?

Going by the sauce,

I'm letting Anton go through.

OK, so, we've got three
for Anton's dish,

two for Joe's.

Jean-Chris top he,
it is all down to you.

Right.
HE EXHALES

Both dishes, fantastic.

If I have to pick,
I would have to go...

...Anton.
Oh!

CHEERING AND APPLAUSE

Thank you very much indeed.
Thank you.

ROSEMARY: Well done, you.

Well clone, you. Well done.
Well done.

All I can say is I'm overwhelmed.
I'm so happy.

I'm actually so proud of you.
Thank you very much. You did it!

LAUGHTER
Joe, commiserations.

This means you're in the Cook Off.

It's a recipe
you've never seen before.

Oh, good Lord.
Is that stressful?

I might be in a bit of trouble.

I'm not great
at following instructions.

We'll soon find out who joe
is gonna be facing in the Cook Off

because two more stars are ready
to take on our next Cooking Battle.

And in a shock twist,

I can reveal that one of them
is an actual Cook.

Well, Cook by name,
rather than by nature.

He's as dreadful
as the rest of them.

It's Woody Cook versus Josie Gibson.

CHEERING AND APPLAUSE

All right, my lover?

# I do my hair toss
Check my nails

# Baby, how you feeling?
Feeling good as hell... #

I'm Josie Gibson,
I am a TV presenter on This Morning.

My cooking skills are just not there
at the moment.

I can get quite flustered.

And when I cook,
it does normally take me all day.

Nice bit of chicken.
Or is it a duck?

Not quite sure on that one.

I wanna be able to cook
some really good meals

for all the people
that I love the most.

I'm Tony Singh,
a chef from Edinburgh, Scotland.

I've ran restaurants,
cooked for royalty,

got awarded with an MBE

and I still have fun
while I'm cooking.

Oh-ho, Josie!
Oh, hello!

How are you?
All right, Tony Singh?

How are you?
Yeah, I'm really happy. Yeah.

So, this week
is the best of British.

We are gonna do
a classic Scottish dish.

So, we're gonna make duck stovies
with a twist.

I did not have a clue
what stovies is,

but it's like a posh mashed potato.

That is brown sauce.

Yeah, the thing is, right,
stovies, brown sauce is a classic.

Everybody's got access
to brown sauce.

We put that in for sharpness
in the jus, it's gonna be perfect.

If she doesn't get the sauce on
in the right time, it won't reduce.

So, you taste everything
when you go?

Always, always.
Taste, taste, taste.

Little bit more?
No.

It looks like... Are you sure?
No.

Duck is not something
I'm familiar with.

Come and feel that.

Oh, bouncy.

Touch your nose, well done.

That's rare.

That's what you want, medium rare.

Feel that,
tell me what is right now.

Perfect.

The thing is, there was a lot
of things to remember.

We're not even
in the competition yet,

and I'm already flapping
a little bit.

I'll be honest, I'm stood here now,
I've just made the dish,

and I'm already questioning
what goes in what.

Forgotten already.

I'm Woody Cook.

My father
is a guy called Norman Cook,

also known as Fat boy Slim, Dj.

# I have to praise you
Like I should... #

My mum is from the radio,
her name's Zoe Ball.

And they're both rooting for me.

But they're not very confident
in my cooking ability.

I'm a Dj,
currently at uni in Bristol.

But as a student, I never cook.

Wow.

I'm hideously under prepared
for this.

I'm Mike Reid,
I'm the culinary director

for M Restaurants
and Gaucho restaurants.

I worked for Gordon Ramsay
and Michel Roux.

So if I lose my patience,
a little bit of them comes out.

I wanna win.

Hey!
Nice to meet you.

Nice to meet you as well, mate.
How are you?

I'm good, I'm good. I'm excited
that someone's gonna help me out.

We're gonna do a rib eye steak
with a peppercorn sauce...

Ooh.
..and a celeriac and potato gratin.

This is incredibly high
technical cooking.

To overcook gratin slightly
is forgivable.

To under cook it is not.

OK. Steak.
Steaks.

You want to try
and not play with it.

Don't play with your meat.
Don't play with your meat!

I've had my training with Mike,
now time to test it on my mum.

Hello?

Bonjour.
Ah, baby!

Mama!
What is this incredible scene?

This is...
You, in a kitchen...

Yeah, who would have thought?
..with pans? Exactly.

I'm not just raiding the fridge.

I've never seen this before.
Yeah.

She's been cooking for me
my whole life,

finally, I can cook for her.

Here you are, Mama.

Wow.
British week.

Ambassador, you are spoiling me.
This looks incredible.

It's, like, excellent.

I'm here to have fun,

but I'm also here to prove
Woody can cook.

Are you gonna
make this for me again?

Good boy. No, don't speak
with your mouth full, darling.

APPLAUSE

Josie and Woody,

how are you both feeling
about competing today?

I'm actually really nervous.
I didn't think I would be.

How are you feeling
about competing with him?

He's so sweet,
I almost don't wanna take him out,

but I've got to today.
LAUGHTER

Well said!

Right, the loser will face Joe
in the Cook Off

and could be sent
home at the end of the show.

Good luck to both of you.
Stars, get cooking!

CHEERING

TONY: Josie! Josie, Josie!
Come on, Woody!

This is a man do line in the kitchen.

Has he been trained to use that?

I don't wanna lose his fingers.
MIKE LAUGHS

DR RAN]: Look at Josie go!
Come on, speedy!

Fastest I've ever cooked.

My dish is very technical.

So I'm aware
that I've got to be speedy.

Look at that. Skills.

She's got a lot to bring together,
but she's easily put off track.

And I've seen her panic a little.

I'm really feeling the pressure.

Getting myself flustered here.

No, she's...
HE STUTTERS

Ah! Oh, no! Something's burning!

Oh!
Oh, no.

Uh-oh.
Josie, you are OK?

No, I've burnt it.
Oh, no.

Ah, Woody Cook.
Well, will he?

Welcome back
to Cooking With The Stars,

where Josie Gibson and Woody Cook
are giving it everything

in our second Cooking Battle
of the night.

BLEEP

Josie? Are you OK?

No, I've burnt it.

Oh, no!

SHE GIGGLES, GONG CLASHES
I've burnt it, Tony!

Hold on, I'm going in.
I've burnt it, quick! I've burnt it.

No, you've not burnt it.
Shall I start again?

No, it's fine.
I got a bit panicky then. It's fine.

That's an early gong.
That's an early gong.

I just seen it brown
and then I started...

It's burning, it's not burnt.

Right. The duck's in the fridge,
Tone.

I'm getting all in a fluster,
you see, because you're not here.

'For Best Of British Week,

'Josie is cooking duck
with Scottish stovies

'and a brown sauce jus,

'but she'll have to keep her nerves
in check

'to produce duck
that's pink and tender,

'and a jus that's full of flavour.'

Right, in here, Tone,
I've put carrots, celery, garlic...

Um...

That's right.
I've forgotten the shallots.

How could I forget
the shallots, Tone?

Tony, just one minutes left.
One minute?!

Cut the duck, put it in there.
Put it down now.

Oh, I'm sweating, Tone.

It's cool, you're on it.

Tony, your time's up, I'm sorry.

OK. Darling, get the crackling in.
Get out the kitchen, chef!

I've burned that, I've burnt that.

Was that planned?
No, no. She's a bit panicky.

It's not bad,
it's just the timing's off.

This is a jus.

The tamarind has got spices,
everything in it. Yeah, yeah.

You can get a lot of your flavour
just from that sauce. Yes.

It needs a bit of work, that one.
I've added too much salt.

I'm gonna add sugar.

Because I've added too much salt,
I'm gonna add too much sugar.

Think that's the right thing to do.

SHE CHUCKLES

This is redcurrant jelly
which will complement the duck.

So let's hope that tastes
a bit better.

I'm back in the game.
I am back in the game.

He is still on the gratin.
Yes, he is. Yes, he is.

This is the most time-consuming
part of the recipe.

This is meant to speed things up,

but I've always been bad
with timings in life.

'Woody is attempting a rib eye steak
with peppercorn sauce,

'accompanied by a potato
and celeriac gratin,

'allowing the gratin enough time
to cook in the oven

'will be the key
to a successful dish.'

Just be careful
with that man do line, please...

WOODY SHRIEKS,
LAUGHTER

I just feel very responsible
to your mum.

It's the least I can do to make sure
you don't chop off your fingers.

I don't want to talk about
your parents.

I don't talk about your mum and dad,

I just want to
"praise you like I should."

LAUGHTER

You're very good
at disrupting cooking!

I'm starting to get really nervous.

He really needs to get this gratin
in. It takes 30 minutes to cook.

Oh, sugar!

The gratin could cost us this dish.

Woody's sweating. Woody is sweating.

Steak time. The stakes are high.

Oh! Healthily salting
and peppering... the meat.

Jesus, I've never put that
much salt on anything.

He keeps shaking the pan,
which is the one thing I've said

don't do once the steak hits it,

cos you're taking the heat
out the pan

and I want that caramelisation.
I want that crust.

I want to be there to hold his hand
and help him a little bit.

I want you to hold my hand!
MIKE LAUGHS

Get ready!
GONG CLASHES

CHEERING

Right, Mike! How am I doing?
How am I doing? Hotter. Hotter.

Get the butter in, get the thyme in,
get the herbs in.

And how's your gratin?
My gratin?

Yeah, gratin is cooking along.
Starting to bubble a little bit.

I turned it up slightly higher
than 200.

Good. Because it went in too late.
Yeah.

Mike, you've got one minute left.
No way! Yes, yay!

Take these steaks off
in two minutes, let it rest. OK.

But you need to get
more colour in it.

You keep taking heat away from
your pan every time you shake it.

Stop shaking.
Mike, time's up!

Out the kitchen!
Oh, he's done his time.

Oh, my duck! My duck! My duck!

Oh, I reckon that's well done.

Oh, no.
I'm worried about the duck.

I think Josie might have cooked
a little bit over.

It should be pink. It's grey.
We've made a mess.

Is it supposed to be that colour?

What colour is it?
Grey.

It could have been pink
in the middle, but it's not.

Ducking hell!

Guys, one minutes left! One minute!

I need a knife!

A knife! My kingdom for a knife!

If someone served me that,
I'd be quite happy.

Right, make it look nice,
make it look nice.

Go on, Josie! Go on, Josie!

Come on, Josie!
Go on, Woody!

Come on, Woods, get out!
Ten seconds!

BOTH: Nine, eight, seven, six...

Don't drop it.

...five, four, three, two, one.

Bit of seasoning.
Yes, Woody!

APPLAUSE
Well done.

'Willjosie's M&S duck breast,

'Scottish stovies
in a brown sauce jus

'be enough to keep her
out of the Cook Off?'

There's no pink in that duck,
so I'm quite worried at this stage.

'Or will Woody's rib eye steak
with a peppercorn sauce

'and a potato and celeriac gratin
emerge victorious?'

I've tried to do Mike proud,
but I am anxious about the steaks,

and I could have done with more time
to do the gratin.

Chefs, are you ready
to get stuck in?

First up, we've got josie's duck
stovies with a brown sauce jus.

Right, chefs,
let's get your thoughts. Ronnie?

So, Josie,
the stovies a classic,

but your duck's overcooked
and your potatoes are under.

This is a shame.

But the sauce however,
it's delicious.

Thanks.
Judy, what did you think?

First of all,
the sauce I thought was very tasty.

There's too much of it.
That's what makes it overwhelming.

It is a soup, practically,
and you just went crazy with it,

but well clone.
Thank you.

Jean-Chris top he?

Yes, the duck is sadly overcooked.

The potatoes are done perfectly.

In general, very well done.

Thank you.

OK. Chefs, next up,
it's Woody's rib eye steak,

the potato and celeriac gratin
with a peppercorn sauce.

Chefs, we want to hear
your thoughts?

Rosemary?
Right, Woody.

That sauce was delicious, but
I don't think your gratin is cooked.

That is what is so sad,
because you were so near.

Jack? Well done, Woody.
You know, great plate of food.

The steak is a bit over-seasoned.

I think you probably went back
for that second seasoning

without remembering that
you'd gone back for the first one,

Yeah, a tiny bit over-seasoned,
but honestly, a cracking effort.

We“ done, mate.
Qodagh'?

The thinness of the celeriac
in the potato is perfect,

but the steak is overcooked.

And I can tell
when you were cooking it,

that the pan wasn't hot enough,

so you didn't get that lovely seal
and it's over-salted.

It's so over-salted.

Right, everybody,
it's decision time.

Who is safe and who is joining Joe
in the Cook Off?

Jack, let's kick off with you.

The dish that I like the most
and my favourite dish...

...was Josie.

Rosemary?

The dish that I liked the most
and I give the reasons why,

because of the sauce,
so Woody, I choose you.

Ronnie, who gets your vote?

It's very close, but I think...

...| think it's got to be Josie.

Judy?

I'm jonesing for Josie.

So if Clodagh also picks
josie's dish,

then Josie goes through.
Clodagh?

Who are you going with?

My favourite dish
based on cooking technique...

...and the dish
that I'd like to finish...

...is josie's.
Oh, yes!

APPLAUSE

Thank you, thank you, thank you,
thank you, thank you. Very exciting.

I am happy because the next dish
I'm very confident in

and it's an absolute corker,
I've got to be honest.

Woody, we're not say goodbye to you
just yet. Not yet.

All that it means is you are now
going to definitely face Joe

in the Cook Off.
Now that is terrifying.

OK, well,
we don't have long to wait,

because after the break,
it is the Cook Off.

Joe and Woody will cook for survival

and follow a recipe
that they have never seen before.

And if that was tense enough,

it'll be judged completely blind
by all eight chefs,

including their own,

so Judy or Mike could help send
their own star home.

It could get very messy,
so don't go away.

APPLAUSE

Welcome back to
Cooking With The Stars.

So far tonight, two celebrities,
Joe Wilkinson and Woody Cook

failed to bring home the bacon,

and so one of them will be leaving
the competition this evening.

So, joe, Woody,
you are about to face the Cook Off.

This challenge will be judged blind
by all eight chefs,

which means your own mentor could
send you, Joe, or you, Woody, home.

Now we don't want any of the judges
to know who has cooked which dish,

so we have only sent them out
to the Blind Tasting Room.

Yes, and I can now reveal
that tonight's

British-themed Cook Off dish is...

...lemon meringue pie.
Oooh!

A lemon meringue pie.

There are so many things that
could go wrong with this dish.

First up,
they need to make the pastry.

It's really important
they don't overwork that pastry.

Once they've made the pastry,
they've got to roll it out

and it must be the right
thickness to cook in time.

Is it cooked enough so it's crispy?

Nobody likes a soggy bottom.

And then they've got to make
the lemon curd for the filling.

Oh, my gosh,
you can so easily go wrong.

The lemon, the sugar, the eggs.

If it goes too far,
you have scrambled eggs.

Not cooked enough, it won't set.

They'll need to make
an Italian meringue.

Are you kidding me?

I have trouble
with an Italian meringue!

The sugar syrup has to be
at the right temperature.

You have to pour it on the side.

If they under whip it,
it will collapse.

If they over whip it,
it will go grainy.

If that isn't enough,
you've got to blowtorch it.

Too close, it's gonna get too dark.
If it gets dark, it's bitter.

This is possibly one of the hardest
tests they can get straight off.

Good luck, you're gonna need it.
Stars, get cooking.

APPLAUSE

Come on, Woody!
Come on, Joe!

Thanks, Anton.
This is all your fault.

I'm sorry I've had to put
you through this,

but you've always been
my personal favourite.

This is a hard dish.
Yeah, yeah.

Any one of us would struggle
to do this dish in an hour.

Oh, I don't know
what I'm doing here.

I'm not feeling confident.

Which one's plain flour?

The first thing that they're gonna
have to do is get the pastry on.

Oh, man. Eff and Jeff.
That went well.

They've got to measure quite
carefully. They can't wing this.

Mother flips.

They'll be using unsalted butter,

cos that's what you want
for good pastry,

but they're gonna add in
a little bit of sea salt.

Salt, I don't want to hear
the word salt ever again.

I just need to be exact with that,

but she's not here,
so not much she can do about it.

That's going to have to be
a bit over.

HE'S going rogue!

He's got the seasoning bug
from Woody.

Trying to follow the instructions,
but it's hard.

You've got pastry, you've got lemon
curd and you've got meringue. Yeah.

All have to be perfect.
Yeah.

I mean, I can't imagine two worse
contenders to be making this.

This will look like flowers, which
I think's quite artistic, you know.

Might get extra points.

Gorgeous.

All right, moving on.
Lemon curd filling.

I love jarred curd.

Lemon curd can go so wrong,
so easily.

Bring to the boil.

Just stirring this
until I go slightly mad.

You want that silky, smooth
lemon curd texture

and you have to
whisk that constantly.

How are you getting on, Woody?
Me? It's looking gloopy.

HE GASPS
Hold your horses!

Hold your horses! Here we go.
Oh, this is happening.

This is happening!

You absolute better.
That is dynamite!

I think I'm behind on time again.
This time I can actually tell,

because there's someone next to me
who's further ahead.

Oh, lemon curd. Oh, lemon curd.

When shall you curdle, lemon curd?

Stars, you have 30 minutes left.
Ahh!

I am running out of time.

I am just gonna have to leave it
to simmer.

I'm starting the meringue
and I'm not confident.

An Italian meringue
is the finishing piece of this dish

and it's so important they get
the temperature right of the sugar.

So looking for about 120 degrees
of this.

I'm hoping it just gets there
as soon as possible, really.

The temperature of the sugar
is rising.

Not fast enough.

Come on, mate.

Stars, 15 minutes left.

HE SHRIEKS

Thing is, if you don't get it up
to the temperature, it won't set.

Go on, Woody!

Due to the time limitations,
119 degrees will do.

Right, temperature. Spot on.

It's not white.
Is it meant to be white?

I feel like there needs to be
a bit more action here.

It's all looking gelatinous
in the bowl.

Not got the best feeling
about this one.

Unless you know what that
consistency should look like,

you're just making up
as you go along.

Continue whisking until
it's shiny, stiff and cool.

I've been called worse.

They've got to whip it
to stiff peaks.

If it's under-whipped,
it won't stand up.

If it is runny,
it is going to be a ruin.

At the end of the day,
what it looks like when it comes out

is a huge determining factor
of who will win.

Oh, Christ! I hate baking.

I don't know if it's meant
to look like that.

Right. Oh, crap! What's next?

Stars, you have five minutes now.
Five minutes left.

Come on, boys'.
Whoa!

Ah! Thank you.
That's what's next.

I'm gonna take those out.
Not great. Not great, guys.

Ah!

ALL: Yay!

Come on, Woody!
You are going well, joe.

Whoa!

Oh, crap, no, this is...

HE SHRIEKS

This is burnt on the bottom.
Now it's all crispy.

It looks like there's
a dead chicken in it now.

Disaster in the kitchen.

I've got to pipe this on and
hopefully cover up all the errors.

One minute now, one minute.
Oh, what?!

I ain't got time for precision.

Should anything be happening?

30 seconds now.

I can blowtorch it on here.
Yeah, good thinking, that man.

Oh, God!
Yes, Woody!

All right, I'm gonna stop that
before I go too far,

and then I put it over.

Five, four...
HE SHRIEKS

...three, two, one.

APPLAUSE

See, look at that presentation!

I like the colour of your plates.

Does it look all right? Not really.
Is it gonna taste good?

Potentially,
but it's all on the plate.

It's out of my hands now.
I've done everything...

No, I haven't done everything I can,
I could have done a lot better.

I could have not panicked.

Wow. Can see imperfections in both.
One more so than others.

'Mike's star, Woody,

'has served his lemon meringue pie
on the green dish.'

The green plate, it had a lot wrong

in terms of presentation.
You can't hide from that.

The pastry tart itself
was fantastic, really nice.

Buttery shortness to it.
The meringue wasn't made properly.

It was wet, too sweet.

And the lemon curd in this,
it's just a flop.

Unfortunately,
I got some burnt bits.

'While the gold plate belongs to
Judy's star joe,

'but neither chef knows which star
has cooked which dish.'

That curd was very good
on the gold plate.

And the meringue stood up too.
It's nice and shiny.

But the pastry
was overbearingly salty.

Oh, my God, that's so much salt.

It is a damn, otherwise
it would be really, really good.

Such a shame.

I'm so confused.

I mean, obviously,
there was things that were right

and things that were wrong
with both dishes, but now I guess

it's up to us to vote for the one
we think's our favourite.

APPLAUSE

Oh, dear.

Joe and Woody have done
all they can,

but only one of them
can stay in the competition.

But before we find out who's safe
and who's going home,

it's time to find out
whether Judy or Mike

voted to eliminate their own star.

Judy, which was your favourite dish?

I voted for the gold plate.

I can tell you that the gold plate
was cooked by joe.

Aah!
APPLAUSE

Yes!

Mike, please tell us,
which dish did you vote for?

I voted... for the green plate.
APPLAUSE

Yes! No way! Yes!

That's so not awkward now.
Oh, my God.

Obviously, the green plate
was cooked by Woody.

But as we know,
that's not the whole story,

because there are six more votes
that make up the final result.

I can reveal it was extremely close.

With just two votes in it,

the star leaving the competition...

...is...

...Woody.
APPLAUSE

Oh, well, I gave it my best shot.

Well done, well done, mate.

Judy, you must be super-proud
of Joe.

Beaming with pride.
He's done a very good job today.

Are you looking forward
to cooking again, joe?

Yeah, we've got some good stuff
coming, actually,

yeah, so quietly confident.

LAUGHTER
How are you feeling, Woody?

Yes, I was not surprised.

Bit gutted, cos some
of our later dishes were glorious.

I'll just have to cook them
for my family or something,

you know what I mean?
I love to hear that.

I'm just gutted.
Can we still hang out?

You know, is that awkward?
Woody, any day, mate. Any day!

Right, that is it from us.

Next week, four more stars enter
the kitchen for the very first time

and take on Spanish cuisine.

Oh, yes! But who will
reign in Spain?

And who will be sobbing
into their sangria?

We'll find out next time. Goodbye.

APPLAUSE

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