Original subtitles

Qqh' oh'.!

I've burned it.

Frying over. Look at me. I'm cooking.

Disaster in the kitchen. Agh!

Leaving the competition is Woody.

Oh, well. I gave it my best shot.

I can't watch it.

# We're in the wild now... #

As the clock is ticking down...

...you can see the panic kicking in.

If it's smoking, it's burning.

Fantastic dish.

It's the best thing I've eaten so far.

# We're in the wild... #

I'm losing my head. No, no, no. Not yet. Not yet.

I've never stressed so much in my life. Come on!

How is she going to do this in under a minute?

I'm freaking out a bit. This is stressful.

MAURA SCREAMS

APPLAUSE

Welcome to Cooking With The Stars

where we are cranking up the heat in the kitchen

for the ultimate showbiz food fight.

Yes, our celebrities are battling to be crowned

Cooking With The Stars champion.

The trouble is, their ability to cook

is roughly the same as my ability to grow a mullet.

Last week, the competition began for our first four stars.

Tonight, the remaining four head to the kitchen

under the ever—watchful eye

of the world-class chefs that they have been partnered with.

Tonight, four more stars will compete

in head-to-head cooking battles.

The loser of each battle will face a cook off,

and sadly, one person will leave the competition.

This week's theme is the food of Spain.

And our first Cooking Battle, it is the racer, versus the Chaser.

Kelly Holmes versus Anne Hegerty.

# I'm CEO and I'm owning it... #

I'm Anne Hegerty, professional quizzer.

# Mammas, we rule the world... #

Probably best known as The Governess from The Chase.

On The Chase, I'm in my comfort zone.

I know what I'm doing.

Is that simply for mashing potato?

I very much don't know what I'm doing here.

Where's this chef person?

# Looking for some hot stuff Baby, this evening... #

My mentor, whoever they are, I hope that they're patient.

I think I'm probably gonna need a lot of coaching.

I am Jean-Chris top he Novelli. I'm a classical French chef.

Hello. Hello.

My dishes are just a reflection of who I am.

Passionate, colourful, exciting.

How do you feel about the competition?

When I'm cooking for myself,

it all tends to be very much the same kind of pattern of things.

You sound like you are very... Quite set.

Format.

I'm actually diagnosed as autistic. My little son is autistic. Oh.

Very similar, so honestly, I really admire you.

Thank you. I'm gonna give you everything I have.

Jean-Chris top he is absolutely lovely.

And supportive.

Anne, first week we will be doing a rack of lamb, Spanish way.

How do you feel? Nervous, but let's do it.

Let's go. Right.

We are gonna be doing a melange of chickpeas,

spiced aubergines, peppers, chorizo.

Come on, Anne, you can do this. Go for it.

Yes. It's a very simple dish.

But it has to be done precisely.

We need to touch it and see. It's quite soft. A bit too squishy.

It's a little bit under. If it's underdone, it's fine.

You've got time to put it back in the oven.

If it's overcooked, you're finished.

Dame Kelly Holmes is very competitive,

but I'm a competitive type as well.

So, yeah, I think we're all gonna be

trying to be not in the Cook Off.

# I'm a champion... #

I'm Dame Kelly Holmes and I'm best known

for winning two gold medals at the Athens Olympic Games.

Food, as an athlete, was pretty boring.

It's very safe to say that when I retired,

I completely overindulged.

But cooking is not in my comfort zone.

I'm, like, totally out of my depth here.

I mean, I don't own a frying pan.

I really wanna do well in the competition,

so I want a chef that's gonna push me.

# You're so golden... #

Hi, I'm Ronnie Murray.

I've worked in all sorts of restaurants across London

from] Sheekey to opening Scott's.

I'm a big fan of fish and seasonal food.

Stuff like that just really excites me.

This is making me even more nervous now.

I'm gonna be honest. I'm in it to win it.

Hi. I'm Kelly.

You look nervous. You all right? I am.

You've gotta push me. Cos we've gotta do well, right?

Quite surprised how nervous Kelly seemed,

so we need to get in the kitchen and get cooking.

This week, we're gonna be cooking Spanish.

Oui, no, si? Si.

We're gonna cook a little tapas selection, three dishes.

Prawn Padron pepper, potato bravas,

and then some little anchovy croquettes.

We're gonna make a cheese sauce,

then we're gonna flavour that with anchovy.

I'd be very surprised if anyone's gonna really push the envelope

as much as we are on week one.

It's a bit of a gamble, but if we pull it off,

it puts us in a strong position.

We're gonna whack that in the freezer.

The real jeopardy here is making sure we get that sauce done early.

So it gets cold enough so we can roll it.

The croquettes are the winning part of the dish,

so they cannot go wrong.

I've got many medals and many trophies

that I'm very, very proud of,

but I think I could make room for a gold frying pan.

So there's our first dish. Good job, mate.

CHEERING AND APPLAUSE

Anne, Kelly, welcome to the kitchen. How are you feeling?

Oh! Oh! OK.

I think they're feeling serious.

Anne's got a very good brain. Let's say that.

And you've got good legs. You're good at running.

I've got good legs.

OK, so, as you know, you both have one hour

to complete your Spanish dish.

And then your food is gonna be judged by our remaining six chefs.

The person who cooks the worst dish will need to cook again

in tonight's Cook Off and risk being sent home.

And remember, at any point, you can go and bang

your golden frying pan behind you

and your mentor can come and help you for three minutes.

No more, no less. OK?

OK, so, on your marks, set...

Stars, get cooking.

CHEERING

Go on, Kel. Go on, Anne!

The important thing here is to start quickly,

but without fretting.

Kelly looks like she's got her Olympian head on.

She's got the speed, but Anne's got the focus.

I am chopping my patatas bravas.

I've never stressed so much in my life about cutting potatoes.

EMMA: Kelly's ambitious Spanish menu includes pan-fried M&S prawns

with Padron peppers, anchovy croquetas

and patatas bravas with romesco sauce.

She'll need to complete all three dishes in just an hour,

so speed is of the essence.

One would have been so much easier.

It is what it is, so I've gotta crack on.

I'm slightly worried that Kelly's got a lot to do here.

Put those babies in the oven.

She'll get it done in time if there's not too many distractions.

So, I'm making a paste now for my anchovy croquettes.

But I don't want it to go lumpy.

And then get this mixed quickly.

I tell you what, I've actually got a sweat on.

If I get all three dishes out,

Ronnie better have the G&T ready for me.

Don't be chatting to me. Oh!

That is a dagger through the heart, Kelly.

Watching you in this kitchen is like watching a workout.

I feel like I'm having a workout. It's amazing to watch.

What have you done so far? I have put potatoes...

Potatoes in the oven. See, I reminded you then.

I saw you vigorously whisking something.

That is for my anchovy croquettes.

Ronnie told me I have to literally beat the hell out of it, so I did.

Did you get the right consistency? See, that's pumped up.

Come here, you. I am not gonna drop you.

Come here. Right. Try it the other way.

Yes, like that. Whoops!

Anne's cooking Spanish lamb with a chickpea,

aubergine and chorizo stew.

The star of this dish should be a perfectly seared rack of lamb,

that is pink and tender inside.

But will Anne be able to cook her meat to perfection?

I'm smelling it.

I've no idea what I'm smelling for, but I'm doing what I'm told.

Anne has to roast the lamb.

Steam everywhere.

Making sure that it's the right temperature.

I want the lamb to rest and to be very tender.

Stick those in the oven.

Do you feel like you're all in order, Anne,

and that you're kind of at the point where you should be at now?

I think so.

I'm just trying to remember all the things I was told.

Do you do much cooking at home, Anne?

Not really. No.

I'm not honestly that into cooking.

Well, if it tastes like it looks and smells,

it's gonna be absolutely delicious.

That's good to know. Thank you.

Looking over at Anne's kitchen, right,

she put that lamb in really early.

And it's only a rack. I think it might be over.

It's a worry, isn't it?

Because that's the hero of the dish.

How you doing? Oh! COUGHS

She's got an issue with the oven. Oh, really?

There was a bit of smoke.

Why are you so difficult?

That's an early burn, that is.

Welcome back to Cooking With The Stars

where things are hotting up.

Yes, it's Anne Hegerty versus Kelly Holmes

in tonight's first Cooking Battle.

And 20 minutes into the cook, Anne is struggling with her lamb.

How are you doing? 00f! Oh.

May have been a little overcooked when it went in.

Well, it looks brown.

That's what meat's supposed to look like, isn't it?

Looking at the smoke coming out from the oven,

it looks more like the lamb was overcooked.

But looking at the colour of the bones,

I think the lamb will be maybe a little bit on the pink.

I think it looks OK.

I am very bad at judging how food should look,

or indeed how food should taste.

Is this still on?

I have... Agh! No idea.

Guys, 30 minutes now. 30 minutes.

KELLY SQUEALS

All- righty.

She's doing three different dishes here.

I have no idea if I am on time or not. No idea.

Ronnie, what's it like training an Olympian?

Kelly was very nervous when we first met.

Really? Yes.

She says that when she races, she visualises the track.

So she has it all planned out.

So, I'm hoping, Tom, she's working this

the same way she won her gold medal.

I need to go faster.

Now, jean-Chris top he, how is Anne doing in the kitchen?

She's doing well. I'm very pleased. Let's try a bit of this.

I'm still not sure what it's supposed to taste of.

I need to do that.

There she goes. You're in. You're in.

Come on, JC.

Now, the lamb, you can see clearly the lamb is just undercooked. OK.

What we need to do is to put the lamb back.

Now, let's have a taste of that.

It looks like there is a little bit too much saffron

which is probably too much.

I will add a touch more honey. Right.

Now just mixing all together. Right.

Out of the kitchen.

Remember your lamb needs two, three minutes left. Right. OK. OK.

Thank you. Good luck and well done. Thank you.

Anne Hegerty, shake a keg-arty.

You've been saving that, haven't you?

APPLAUSE

Go on, Kel!

She needs to roll the croquettes now,

this is the bit that takes a long time.

It's not as solid as I would like, put it that way.

They've still got a lot to do and we haven't started the prawn dish.

This should be a bit more sticky.

If you don't have a firm, cold croquette,

that hits that hot oil, it's gonna be a disaster.

There we go!

CHEERING

Come on, Ronnie! Come on, Ronnie.

Give me that end. Right, just spoon it straight into the flour.

Listen, it'll be fine.

Just fry them till they're just golden. OK.

You haven't got that long left.

One minute left, Ronnie.

Get the Padrons in the fryer now.

So, then you've got room for the fryer for this,

then you're good, yeah?

Time's up in the kitchen.

That's it, mate. Re-roll that one.

CHEERING

Come on. You can do it!

She's got a lot to do. Yeah. A lot to do.

Stars, two minutes now. Two minutes.

She's got to get the croquettes in. Come on.

You can do it, Kelly. You can do it.

I'm going to try one now.

Get them all in, Kelly. Just get them all in.

Come here, you.

Oh, God. That does look pink. Lamb is undercooked.

Oh!

CLATTER

Stars, one minute left.

Help!

Come on, Kel!

Romesco is still there.

Prawns have only just gone in the pan.

How is she gonna do this in under a minute?

Anne's got a dish out.

Just get it on the plate. You haven't got time.

All right.

There is actually nothing that Ronnie can do. I can't watch it.

I'm coming. Ten seconds!

Ten, nine, eight, seven,

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

0h!

Come on, Kel.

I'm not quick enough.

Dame Kelly's ambitious dish is missing its anchovy croquetas.

So, will the judges penalise her for not finishing?

I'm really pleased with my sauces.

I'm not happy that I didn't get my croquettes out.

So, yeah, I'm worried.

Anne's hoping to impress the judges

with her Spanish rack of lamb

with a chickpea, aubergine and chorizo stew.

I'm annoyed about it being undercooked

because I just don't want to let jean—Chris top he down.

Because he's been so good and so patient.

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

who will claim Spanish success

and who will have to fight for survival in the Cook Off?

First up, we have Anne's lamb rack

with chickpea, aubergine and chorizo stew.

Judy, we want to know what you think.

Anne, very, very nicely executed.

The lamb's a bit under, and I love stuff raw,

so if it's a bit raw for me, that's a little bit...

But you had a lot of time,

so I think that you could have used that time.

It's like finishing a test early,

you don't hand it in, you double check it.

So, I think you take that discipline into your cooking

and you will do very, very well.

Tony. Anne, fantastic dish, visually.

The lamb, for me, just a little bit pink,

but overall lovely.

Thank you.

And lastly, Clodagh.

Anne, first, I wanna say, you can cook.

You really can.

When you're doing a stew like this,

it's really important to get the base full of flavour

because chickpeas are quite bland on their own.

That's what was missing in the dish, this depth of flavour.

Otherwise, really good job. Thank you.

OK, chefs.

Next up, it is Kelly's Spanish tapas.

Pan-fried prawns with Padron peppers, anchovy croquetas

and patatas bravas with a romesco sauce.

No anchovy croquetas.

OK, it's time to get your feedback. jack.

I have to say, those patatas bravas and the sauce

is the best thing I've eaten so far.

Really well done. Thank you.

Maybe you've pushed yourself a bit too much,

but honestly, that dish there is perfection.

Thank you. And Mike.

It went into the pan that little bit too late.

You may not have the croquette,

but the main by itself is still delicious.

It is a good plate of food, well done.

Thank you.

Rosemary, your decision.

First of all, that was a really tough task.

It's not your fault, that's your mentor's fault.

I'll sort him out later.

These two separate sauces there are amazing.

Thank you. If only you had got those croquettes on there.

Well, chefs, it's now time to make your minds up.

Which was your favourite dish? Was it Anne's or was it Kelly's?

Whoever you don't pick will be going through to the Cook Off.

Jack, let's go to you first.

The dish wasn't without its flaws,

but, for me, it was my favourite of the two.

And that was Anne.

Mike. Even though it was incomplete...

I have to go with Kelly.

Clbdagh'?

My favourite dish...

I'm going with Anne.

Thank you.

10m!-

For me, the dish just lacked seasoning.

Everything else was on point.

I'll go with Anne.

So, we're currently at 3-1 in Anne's favour.

Judy, if you also go for Anne, then she wins the vote.

It's very difficult, but...

...it's true.

Sometimes you just can't beat the Chaser.

Anne.

That means, Anne, you are our winner.

Congratulations. How does that feel?

Erm... Yes, surprising.

Cos I'm the slowest of the Chasers,

and I just beat Dame Kelly Holmes.

Kelly, how do you feel about the Cook Off?

This is where you're gonna cook something

that you've never seen before.

Oh, yeah. Petrified.

Petrified, but love a challenge.

I love a challenge. Always up for a challenge.

Well, we'll find out who Kelly will face in the Cook Off very soon

because it's time for our next Cooking Battle.

That is Dr Ranj versus Maura Higgins.

CHEERING

My name is Maura Higgins, probably best known for being on Love Island.

When I'm cooking, everything is from a jar.

I've never made anything from scratch, no.

That smells disgusting.

The one thing I'd like to get out of this competition is a life skill.

It would be so cool if I could, like, literally cut really fast.

I'm baffled.

My ideal chef, somebody very nice.

I don't think I'd work very well with somebody shouting at me.

I'm jack Stein, I'm a chef director at Rick Stein Restaurants.

I guess I'm the kind of chef that... I don't shout a lot.

For me, it's all about coming with the right attitude.

Hello. Hello. I'm Jack.

How are you? Maura. Nice to meet you.

Pleasure to meet you.

So, are you competitive? Very. Good.

I definitely don't wanna be out on week one.

I'm really excited to have Maura, she seems really competitive,

which is great.

So, our first theme is Spanish.

OK. We're gonna do a little crab tapas with some other dishes.

A few Padron peppers and a little tortilla. Oh, yummy.

I was thinking, "Oh, no. I haven't a clue what he's saying right now."

Mmm. Smells delicious.

We're doing three dishes.

They need to come out at the same time and all be hot.

It's gonna be tough.

The whole idea with the tortilla is the onions and potato are inside it.

It's surrounded in egg,

it needs to be soft in the middle and not rubbery.

The tortilla is the biggest worry.

If I let that burn underneath, it's ruined.

I'd have to start that from scratch.

And I don't think I'd have that much time.

Look at that. It's beautiful.

That is Spain right there, 100%.

I reckon people will underestimate me,

but I'm about to prove them wrong.

My name is Dr Ranj Singh.

I'm an NHS doctor and you may also have seen me being a doctor on TV.

I really want to learn about the joy of cooking.

When it comes to food, it's functional for me.

I don't wanna just eat, I wanna enjoy it.

No idea what that is. I'm gonna make the absolute most of this.

Whoever my mentor is, I will work my socks off.

I'm Clodagh McKenna. I've written eight bestselling cookbooks,

and I'm the resident chef on ITV This Morning.

Food build memories. It heals people.

I know it can change your life.

BOTH SCREAM

Dr Ran}!

Clodagh is just the best person I could have been partnered with.

I brought a notepad and pen so I can make notes.

That's adorable.

This week is Spanish week.

Ole! Ole!

So we are gonna be cooking a beautiful seafood paella. Yeah.

With a smoked paprika aioli.

The most important thing is the rice,

that he doesn't burn the rice in the bottom,

but also not to under cook it.

So, you don't boil it or anything? No.

You just throw it in?

Pour it in and then we'll put the liquid in on top.

Paella is all about the rice being able to move around the dish,

and the fish cooked perfectly.

Just push it into it, it's like baking it in kind of a case.

I am a bit nervous about this dish.

If I under cook the rice, or if I burn my rice,

then it's game over for me and I'm not gonna be here next week.

Dr Ranj and Maura, welcome to the kitchen.

Excited? No!

We look so scared.

Don't be scared. It's all gonna be fine.

Stars, you're gonna have one hour

to cook your dishes to the best of your ability

before they will be judged.

And the person who's cooked the worst dish

will join Dame Kelly in the Cook Off.

Remember, if at any point, you want to summon your mentor,

you can bang your golden frying pan

and they will appear for three minutes to help you.

So, that's for cooking emergencies, but for any medical emergencies,

we're all looking at you, Dr Ranj.

Stars, get cooking.

CHEERING

I need to make sure everything is cooked and tastes good

because Maura is so competitive.

What are you on about? No, I'm not.

She's, like, kicking me under the desk. I'm gonna get you.

You're going down, Dr Ranj. You're going down.

One potato, two potato, three potato, four.

Welcome back to Cooking With The Stars,

where it's Dr Ranj versus Maura Higgins.

One of them will have to face Kelly Holmes in the Cook Off

and risk being sent home at the end of the show.

Right. So that's in.

That's the onions, chorizo. So far, so good.

So, obviously, Kelly had three dishes, like me, to do.

And, obviously, she didn't get it finished in time,

so I think that's making me a little bit nervous.

EMMA: Maura's creating three tapas plates for her Spanish menu.

A lot to accomplish in one hour.

The tortilla has to be right.

It needs to have that lovely golden colour on top,

but still have the softness

going through all the layers of potato and onion.

I've spent a bit of time finely chopping potatoes

because, otherwise, it'll take way too long to cook,

and it needs to be very, very soft.

This is probably the hardest part of my whole dish.

So I'm, like, freaking out a bit.

EMMA: What about Maura, jack?

She's really way over focused on this tortilla.

She should be starting her next bit by now.

I don't know why she's picking through the potatoes like that.

I'm a bit worried about it. CLODAGH: She's a perfectionist.

Just don't want it to burn

cos I know it's very important to get that right.

Mm!

The fact is, you, later,

are gonna be up against one of these two, aren't you? I know.

I'm already panicking. Oh, God!

So, I've got my paella base on the go.

The sliced peppers are going in next.

TOM: For Spanish Week,

Dr Ranj is creating a classic seafood paella

with smoked paprika aioli and Padron peppers.

No, no, no! Not yet, not yet! Don't put in that rice yet.

Please don't put in that rice yet. Oh, it's fine.

That's early.

If this doesn't cook through, they're gonna have uncooked rice,

which isn't great.

He's already added the stock in. CLODAGH SIGHS

He needs to keep making sure there's enough liquid in there.

A dry paella, nobody wants to eat a dry paella.

We'll be fine. We'll be absolutely fine.

30 minutes left on the clock, stars!

30 minutes. Oh!

Do I put the egg in, or do I not put the egg in?

I don't... I think I do.

Oh, I'm just gonna have to do it, I think.

Do you think she's gonna have enough cooking time?

Well, this is the worry.

I think Jack's put her under a bit of pressure here.

This isn't going the way I hoped.

Oh! I'm gonna have to cook everything at the same time

because I'm in a panic now.

Too early to dong. Oh, my God!

As the clock is ticking down, you can see the panic kicking in.

I don't know what I'm doing.

I'm gonna have to brown these breadcrumbs.

It goes on the top of my crab. I'm losing my head.

I can see that the tortilla's burning.

She needs to get that tortilla off, I think, now.

Couldn't be more stressed if I tried.

I'm really scared cos I just don't know...

Don't take it off the heat.

Yeah, I think I have to. It's smoking.

But everything's smoking... No! If it's smoking, it's burning.

I can't burn it. Is that what they tell you?

Yeah. I can't burn it. I can't burn it.

I'm gonna pop it in the grill now.

Because, shortly, I'm gonna ring jack.

And the gong is off!

CHEERING

Oh, jack, help!

Crab tastes fantastic.

They're crackling? Don't worry, they'll be fine.

Are you sure? Yeah.

Come on, jack!

A little bit further, little bit further.

Jack, one minute now.

I don't have the parsley chopped, either.

That's fine, don't worry.

Jack's turning that tortilla out. Look, here we go. Here we go.

CHEERING

Here we go. It's perfect. jack, out the kitchen!

Just put them straight on top. jack, step away.

Are they done? Are they done? Step away, jack! jack, jack!

Out, out! Oh, sorry!

LAUGHTER

Oh, my God! You bunch of bullies!

You got a lot done in three minutes. Bloody hell! Yeah.

She just needs to finish her Padrons.

I'm glad I donged when I did

cos I was starting to freak out. I didn't know what to do next.

How do you think he's doing?

The paella is boiling away like mad.

Has he got enough liquid there? Rice absorbs so much.

I think about a third of the liquid evaporated

cos it was heating up for so long.

I'd love a gong right now.

I wanna make sure there's enough liquid in that paella.

Going in!

CHEERING AND APPLAUSE Yeah!

I just need to test to make sure there's enough liquid in here.

Yeah. I'm gonna add in a little bit more hot stock.

Now it's good to go.

OK. Mussels in now or later? Later.

At the last minute.

If that paella needs a bit more liquid, just add more liquid. OK.

OK? Hot stock.

It's better that it's too wet than too dry.

Clodagh, that's your time up now. Out of the kitchen, please.

OK, and then all the way.

Out of the kitchen is that way! Thank you!

CHEERING AND APPLAUSE

I'm just adding the mussels now.

They don't need very long, fortunately,

that's why they're going in last.

The rice always takes longer than you think,

and that's what I'm a little worried about.

Stars, two minutes now. Two minutes.

Oh!

And remember, stars, if it ain't on the plate...

...it ain't getting ate. Don't get ate!

Right, I'm gonna have to clean these plates off.

Jack'll be upset if I didn't clean these plates, you know?

Thing is, the paella pan is so big,

and it's just really hard to judge if it's cooking in the right way.

Just gonna have faith.

One minutes left, stars. just one minute to go.

CHEERING AND APPLAUSE

I think I'm happy. I think!

That's not bad. That's not bad.

She's out.

Oh, wow! That looks good!

Ten seconds!

Nine, eight, seven

six, five, four,

three, two, one!

CHEERING AND APPLAUSE

Whey! Well done!

TOM: Dr Ranj has cooked Spanish seafood paella

with smoked paprika aioli and Padron peppers.

But will the rice meet the judges' expectations?

My brain is completely frazzled.

I dunno if the judges are gonna like it or not.

I don't want to be in the Cook Off.

EMMA: Will the judges prefer Maura's tapas of tortilla,

Basque crab gratin and M&S Padron peppers?

I don't think I ever felt that stressed in all my life.

I started off so calmly.

Next thing, I went into panic mode.

Right, chefs, first up,

it's Maura's Basque crab gratin with tortilla

and fried Padron peppers.

Mike? I really enjoyed the tortilla, Maura.

The potatoes were cooked really well.

The crab, it was nice. But I don't want nice,

I want a punch of flavour. But good job.

TOM: JI-ldY?

I thought the tortilla's texturally perfect.

I saw you picking out those pieces of potato that were slightly broken.

I was like, "Oh, my God! What is going on?"

You cooked so clean. It just needs a bit more flavour.

You're not a Wallflower,

make your cooking show off the way that you do.

Thank you. jean-Chris top he?

In general, it's a lovely dish.

The tortilla's few slices are gently undercooked.

But, Maura, it's an awful lot of work.

I am very impressed and well done.

CHEERING AND APPLAUSE Thank you.

OK, chefs, next up, we've got Dr Ranj's seafood paella

with smoked paprika aioli and Padron peppers.

Rosemary, what are your thoughts?

Erm, it looks very pretty,

but the rice that I have is overcooked.

I like the chorizo coming through. Really nice!

But it's, you know, there's a problem.

Mike?

The look, the vibrancy, the colour — incredible.

Unfortunately, it was overcooked in places,

undercooked in other places.

The Padron peppers, a little bit disappointing as well.

Tony, fancy giving us your thoughts?

It smells fantastic.

It looks amazing. Prawns, lovely.

But some of the rice is still underdone.

Just needs a little bit more cooking on a high heat, I think.

OK... Well, now it's decision time.

Neither Dr Ranj nor Maura want to face Kelly in the Cook Off,

but one of them is gonna have to.

So, who are your favourites?

Rosemary, let's get your decision first.

I think my preferred dish this time is...

...Maura.

Judy, who's your favourite?

Just because there is more life in one dish...

"Dr Ran}.

Yay!

Ronnie? Tough one.

I think, on this occasion, my favourite dish...

...Maura. MOUTHS: Thank you.

Tony, who's your favourite?

Very close, but just for that classic Spanish flavour

and everything, Dr Ranj.

WHISPERS: Whoa! My God!

So, that's a tie so far with two votes each.

Jean-Chris top he?

On the basis of the one I would have liked to have more again,

I think I will go for...

Maura.

So, this is the deciding vote.

Mike, the votes are currently 3-2 to Maura.

If you vote for her, she will be through.

Who are you gonna go for?

Pressure.

I enjoyed both dishes.

But the dish I wanted to keep eating...

...was Maura's. Oh!

CHEERING AND APPLAUSE

Yay!

Thank you! Congratulations.

Maura, congratulations. Thank you.

Refieved? That is nerve—wracking.

LAUGHTER

Ran} 'R's not over for you yet.

You've still got the Cook Off to come.

Great (!) THEY LAUGH

I'm so looking forward to going up against an Olympian.

LAUGHTER

OK, after the break, it's the Cook Off.

Kelly and Dr Ranj are gonna have to cook a dish for survival,

and follow a recipe that they have never seen before.

The dish will be judged blind by all eight chefs,

including their own,

which means their mentor could help send them home.

It's the Spanish Inquisition! Don't go anywhere.

CHEERING AND APPLAUSE

Welcome back to Cooking With The Stars.

So far tonight, two celebrities Kelly and Dr Ranj

failed to produce the goods

and one of them will be leaving us this evening.

Now, we don't want the chefs to know who has cooked which dish,

so they are already seated in the blind judging room.

I can now reveal that tonight's Spanish cook off dish is...

Churros filled with salted caramel and served with a chocolate sauce.

Churros with chocolate sauce

stuffed with a chocolate caramel filling.

This is difficult.

First up, they need to make the salted caramel filling.

Probably one of the easiest things to burn in a kitchen.

They need to take the caramel to a dark amber.

If you take your eye off it, it will be gone.

Making the dough for the churros is so important.

You have to add those eggs slowly and whisk it all the way.

Otherwise it will scramble.

And then they have to take that dough, put it into a piping bag...

They need to pipe it into a deep fat fryer.

I'm looking for that perfect, golden crisp

then the light fluffy middle.

Then they have the chocolate sauce.

If you heat it up too much, it turns grainy.

You have to get it just right.

Add in your cream, your golden syrup. Done.

Then piping that caramel filling into the churros.

They have to pipe it in so that every single bite

of the churros has that salted caramel taste.

This is difficult. I'm sweating just talking about it.

CHEERING

Good luck to you both. Stars, get cooking.

Come on, Dr Ran.

Come on, Dame Kelly.

I have eaten churros before,

but I'm not really a batter type person.

You've got this, Doctor. This is stressful.

I don't want to ruin this.

I'm feeling so anxious right now.

Knowing that he's out there and I can't help him.

It's awful, isn't it?

If I send Holmes home, it's going to be shocking.

Getting the salted caramel ready, tip the sugar in. Done.

Stirring the water, done.

Place over a medium heat until it's dissolved. Done.

Waiting for this to caramelise, so whacking that up.

Increase the heat and bubble for four to five minutes

until you have an amber caramel.

I don't have an amber caramel.

The caramel sauce is difficult.

You could so easily either go too far, then it's bitter, horrible.

Or you just haven't got it dark enough, it's too pale.

I'm putting cream in, I'm not sure what it should look like.

Oh, actually... Oh! That's caramel.

It's a caramel colour.

Doing it by eye is a skill.

The sugar is caramelising. Finally.

That's good.

I'm going to give it a little bit longer.

Can you smell burning sugar?

I may have burned the caramel, which is a bit worrying.

I'm not eating that.

30 minutes remaining, stars.

30 minutes. Gosh.

So, I'm now getting ready with the churros mixture.

They have never made a churros dough,

for sure, before in their lives.

Are they going to know it needs a minute, two minutes

in the pan to cook that flour out?

If you don't, you don't get that elasticity.

I don't know what the consistency should be, that's the only thing.

It should fall off the spoon in a V shape.

Not sure about that, but...

Gonna have to roll with it.

So, what we're looking for here is 10cm bars

of perfectly cooked churros filled with salted caramel.

This is going to be good. Keep calm, steady hand.

Oh, here we go.

Oh, beautiful. God, this is exciting.

They're coming out like little piddly bits.

They don't look right.

Caramel's not going to get inside those.

I'm going to attempt to do some more.

Because that doesn't feel right.

15 minutes you've got left now, 15 minutes.

Keep calm.

I feel so sorry for Kel. I know.

How is she going to do that in 15 minutes?

They look golden to me.

Oh, Ranj, that looks amazing.

I thought they were gonna get bigger.

Trying to get a little bit of welly in there.

Come on, Kelly. You can do it.

I have beat this longer than the last one.

So, I'm hoping it will be a bit thicker.

Feels thicker.

Ten minutes, guys. Ten minutes now.

Go on, Kel!

Not sure I'm liking churros, to be fair.

I'm gonna fill the churros with some salted caramel.

Absolutely no idea if this is going into the right place.

Filling it with the salted caramel is difficult

because you're filling it with something semi-liquid.

Come on.

If they're too heavy-handed, they could burst or split open.

No, don't break. No!

He's having a 'mare.

Oh, my bag split.

He has ballsed that right up.

I have never experienced such dramatic churros. I know.

Come on, Kelly! Come on, Kelly!

Just putting some caramel in a bag,

ready for hopefully putting something inside something.

EMMA: just two minutes remaining. All right, all right, all right.

I'm stressed. They're gonna look interesting.

I think that's a bit better. You can do it, Kelly.

Don't worry, I've just got an adapted churros.

It is what it is now. I have no idea what it's going to taste like.

One minute to go, one minute. Go on, Kel!

Don't worry, there will be something on that plate.

Well done.

Come on, guys.

Come on, Kelly. Come on, Kelly.

30 seconds. 30 seconds, everyone.

She never gives up, Kel. Right to the very end. Come on, Kel.

What do you need? What do you need?

Just get these out. Have you got your sauce?

Ah, he's going to help her!

Put them over there. Over there. What a gent he is.

Ten, nine, eight...

just get it on the plate! Get it on the plate!

Seven, six, five, four, three, two, one.

APPLAUSE

They look perfect.

Mine have come out like skinny little BLEEP.

OK, well, that didn't go to plan.

Rushing to get finished, then obviously you make mistakes.

I think it looked OK,

but my biggest concern is that I may have burned the caramel.

Here we go.

Wow.

Wow.

EMMA: The gold plate belongs to Clodagh's star, Dr Ranj.

So, on the gold plate, the churros — great,

like I would eat one in Spain.

Couldn't taste that much salted caramel sauce.

In the end, there was nothing salty about it whatsoever.

There is salted caramel by itself. It is really bitter.

It's got the ridges, it's got the crunch,

but salted caramel is burnt.

EMMA: The green plate belongs to Ronnie's star Kelly.

The churros are a bit flat, somewhat sad looking on the green plate.

I like very much the chocolate sauce,

it has the right texture, not too rich.

The caramel is delicious,

it's just the dough had not been cooked out,

which is such a shame.

We've all tasted the gold and the green plate,

let's decide which one goes through.

May the best churros win.

Whose churros will be the champ?

Kelly's green plate, or Dr Ranj's gold plate.

APPLAUSE

Kelly and Dr Ranj have done all they can,

but only one of them can stay in the competition.

The chefs have been deliberating and have come

to a final decision.

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

we need to find out whether Ronnie or Clodagh

voted to eliminate their own star.

So, Clodagh, did you vote for the green

or the gold dish as your favourite?

Oh! So hard to say this.

I voted for the gold dish.

Are you the gold? No, you're kidding me!

Oh, my God. Yes!

Ronnie, we now know that the gold dish was cooked by Dr Ranj.

Which dish did you vote for?

I voted for the gold plate as well. Oh!

Sorry, hon. I mean, it was a no-brainer, really, wasn't it?

However, it's not the whole story.

There are six more votes that make up the final result.

The winner of the Cook Off, and through to next week is...

...by unanimous decision — Dr Ranj.

I loved it.

Dr Ran'; when you saw that recipe,

did you think you would be coming out of this as the winner?

Not at all, honestly. I genuinely thought I was going to go home.

Well, congratulations. You cook again.

Kelly, you must be disappointed.

I am, but it's the way the game goes.

But I've really enjoyed it

and I've loved working with this one. Good!

That's it from us.

Next time, our six remaining stars step back into the kitchen

and take on the food of India.

Will the chefs go crazy for a lamb jalfrezi?

Or will someone have a stormer with a chicken korma?

Oh, Emma.

Join us for these and other hilarious

food—based rhymes next time. Goodbye.

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