Original subtitles

How's she gonna do this in under a minute? Come on!

You CAN cook.

# Time to light it up... #

Leaving the competition... Kelly Holmes.

It's the way the game goes.

# Get ready for it... #

I think I can smell burning. What's happening?

My dish is not gonna be done! Look at the panic.

# Yeah, this is it Go... #

What's she daein'? I just went on smell alone.

It is amazing. ls superb.

# Yeah, this is it... #

I am absolutely bricking it. Go, go, go. Come on!

Ahh! The singing and the dancing? Save it for the other show.

#Go!#

Oh! There's just so much to do.

# Let's go! #

Oi! I've never seen anything like it.

Ignore them, just cook, Joe! I like 'em!

# Yeah, this is it. #

CHEERING AND APPLAUSE

Welcome to Cooking With The Stars,

the biggest celebrity cooking battle on the telly

or, as we like to call it, the ultimate showbiz food fight.

Yes, we do. Six stars remain in the competition.

They've each been paired with a world-class chef.

Tonight, we are ramping things up

as they each compete in a three-way cooking battle

and one star will leave the competition at the end of the show.

This week, they're taking on the food of India,

but will a lamb tandoori be tonight's big story,

or will a saag aloo make our chefs go, "Ooh!"?

LAUGHTER

Right, it's time for our first Indian cooking battle of the night,

so buckle up for a proper triple threat.

It is Anne versus Maura versus Anton.

In British week, Anton's dancing antics meant he ran out of time.

# I just want you To dance with me tonight... #

I could've got that pork on a little earlier.

Meat's a funny old thing, you've gotta do it sooner than you think.

The pork needed a little bit more love.

But we got through. I'm thrilled.

I would've hated to have been in the Cook Off.

Next up, Indian. 00f...

This week, he's gotta get his act together,

because I have to tell you, if he mucks about on this one,

he could actually not do it in time.

So, you're doing lamb parathas. Yep.

Some pakoras and you're doing two dips. Now, Anton... Yeah?

The dough should be soft. There's dough in it, is there?

I used to be a baker, back in the day.

As a youngster, I baked as a career. I was a skilled baker,

but making dough is the only thing I'm familiar with.

I know he's got a baking history,

but time is the challenge in this dish. He's too slow.

Your lamb, come on, break it up. You must break it up.

He hasn't got the urgency, so I'm worried.

You are going to have to go quicker. Do not stop.

The challenge on this one will be time,

so I'm gonna have to get a bit of a rev up.

I think that looks utterly gorgeous. It's so good.

If he doesn't get through, I'm gonna be cross with him.

Last week was Spanish week.

I should've realised what was going wrong with the lamb.

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

But I'm very glad I haven't let jean-Chris top he down.

That means, Anne, you are our winner.

'Next, we have Indian week.'

I'm gonna take the tops of their heads off.

This week, Indian week. Right.

I love Indian cooking. Mm-hm.

This week, Anne will be cooking chicken pilau pie.

We're gonna cook the chicken biriyani,

we're gonna put the naan bread on the top and finish in the oven.

It's essentially a pie filled with curry. Freaky pie.

The fat which remain under the skin is gonna start melting,

going in the bottom, and this is what we're gonna be using to cook.

Paprika, just a tiny bit.

It's a lot of techniques, it's a lot of steps.

'It's pressure.'

The challenges are gonna be very much about timing.

I might burn the chicken, burn the naan bread.

'Alternatively, it won't be cooked in time.'

'Very, very difficult indeed.'

Carefully on the top. There we are.

If she can execute all the steps, she can only win.

That's really good. It's OK? Yeah, absolutely!

Anyone who's up against my pie, you're toast.

Wahey! Hey! The victor returns.

We're gonna do a Goan vegetable curry.

'I've never, ever, ever cooked Indian food.'

It's my least favourite food.

That smells very good.

In order to make a vegetable curry really sing,

you've gotta get everything perfect because it's unforgiving.

So, you've got turmeric, cumin, coriander seed. Two tablespoons.

Is that a tablespoon? Yep. Oh.

There's an awful lot of spices that she has to balance,

because if she doesn't, the judges will see straight through it.

Oh! Feel that kick in the throat, that's beautiful.

I have to just make sure everything's measured accurately

and if I don't have enough spice, well, I'm screwed.

That's fantastic! I just hope I do it like that by myself.

Anne, Maura and Anton, welcome back to the kitchen.

How're you guys feeling, second time around?

Very excited. How you feeling, Maura? Flustered, I think.

Anne, you looking forward to this? Yeah.

THEY LAUGH

There's lots of bits to get right, so...

Lots of bits to get wrong.

Oh! Here we go! Trash talking already.

As you know, you've got one hour

to prepare your dish to the best of your ability,

after which the five non-competing chefs will then judge your dishes.

As you know, the person that loses will then face the Cook Off

and risk being sent home.

But remember, you can bang your golden frying pan at any point

and your mentor will come and help you for two minutes,

no more, no less.

Are you ready for the first battle of the night? Yes!

Good! Very best of luck. Stars, get cooking.

CHEERING AND APPLAUSE

OK... Whoo—woo—woo—woo—woo!

Let's go for it!

Go, Maura!

Now, look at me. That in there, lovely.

Now, you have to separate all these, this lamb,

because when I roll this lamb out later in the parathas,

they need... You can't have big chunks of lamb.

Anton is cooking lamb stuffed parathas

with vegetable pakora and mint yoghurt.

The parathas demand speed and focus to cook the lamb,

make the dough and fill the bread before frying.

# Bah-bah-dah bee-bee boo...

# Missed the Saturday dance... #

Concentrate! Concentrate!

# Don't get around much Any more... #

Come on, Anton, you don't have time, mate.

He thinks he's at the Palladium! Well... The thing is, he's...

When he's doing something else, he's not concentrating...

# Bah-dah bah... #

...on what he's actually meant to be doing,

the chilli tomato sauce.

Look at this little beauty.

As long as he leaves enough time to make his parathas

and fry them as well.

I hope he's going to be finished in time, I really do.

I'm just trying to get all my ingredients into this blender

so I can add the paste to my fried onion.

TOM: Maura is making Goan vegetable curry, with raita and puri.

She needs to make a curry paste with enough kick

to keep her out of the Cook Off.

This is a very complicated dish.

Yeah, so, I basically need to make sure that the spice is right.

She's really having to make sure that her curry paste is perfect.

It's difficult because she's probably not done

as much weighing out with her history.

You know, she just might wing it a bit and she can't wing it.

It doesn't say how much of the paste to put in.

It doesn't say how much to put in!

INTENSE MUSIC PLAYS

Never usually tastes great at this point.

HE HUFFS

Ah. I'm attempting to get the little bony bits out.

Ah, done. So that, you know, people don't actually die.

I need tweezers or something.

Anne is cooking chicken pilau pie, alongside raita and pineapple salsa.

Once she's cooked her chicken, vegetables and rice filling,

the pie will be sealed with a naan bread lid.

More little bits coming off.

Just make sure that this chicken is properly cooked.

How's Anne doing? She's good, I'm very pleased. Good.

She's got an amazing memory. Yep. She's very willing.

I am absolutely not concerned.

I'm going to turn that over.

I think I can smell burning.

What is it? I think it might be Anne's chicken.

That is not a good start.

That really does seem hot.

That looks like a pressure cooker that's gone on fire.

The pan did just get really hot,

to the point where they're a little bit burnt.

Ugh...

Not great.

Did you get chilli in your eyes?

Welcome back to Cooking With The Stars.

It is Indian week and Anne Hegerty, Maura Higgins and Anton Du Beke

are facing the first Cooking Battle of the night.

And Anne is battling with her burnt chicken.

Ooh, that side is going black, hang on.

Let me take this off for a moment.

Can you rescue that in any way? Not really. Not really.

I think she'll be really disappointed.

She's so methodical and everything about it,

I wonder, will it really throw her now?

Throw her off?

I can't see anything. Stressed.

Why hasn't she asked you to go in yet, do you think?

Because she's behind.

There's no time, so let's just go with it.

I need to taste that again.

I basically need to make sure that the spice is right.

There's enough flavour cos...

I don't really know what I'm talking about.

Come on, Maura.

There's too much going on. I'm ready to have a heart attack.

This bit I feel OK with.

Making dough I used to do for a living.

I'm actually getting really worried.

Because he was singing and dancing around,

he's not got enough time to make his parathas.

He just needs to concentrate hard. Butter hasn't melted enough.

I now remember why I gave the whole thing up, 35 years ago.

So, I'm gonna cover that up and leave that over there.

Stars, 30 minutes left! 30 minutes!

Oh, my God.

He actually is now behind.

I understand now why chefs have people. This takes the time.

Come on, Anton. Come on, Anton. Ring the gong.

He needs to get me in.

He's still got to quickly make the pakora flour base.

Oh, God, come on.

This stage is really crucial.

The gong's going, the gong's going.

EMMA: Ooh, the first gong is gonna be Anton.

CHEERING

It's gonna be frantic, here we go. Perfect.

TOM: Oh, Maura's going for it now, too.

It's like Big Ben, isn't it, with all these gongs going off?

I know.

Backs! Backs!

All four of them are in the kitchen together!

Is it OK? Yeah?

Jack, what do I do with the water? Just add it to...

Add it to this? Yeah.

Jean-Chris top he really wants to go in.

I want to go there.

There's 15 minutes left, I need to do the pie.

What do we do there? Cumin? I would get on with your parathas.

Start cooking 'em? Yep.

I'm not joking, I need to get there and do the pie.

HE MOUTHS

Now I am mixing naan bread in a mixer.

Er...

I really am getting a bit stressed.

Anne, bang your gong! Bang your gong.

How about everyone let me decide when I do the gong,

is that a good idea, can we do that?

Jack, do as much as you can, won't you? Give me that back.

Hey!

When it's good and hot, then I need to bang the gong.

Out of the kitchen! Let me just wash my hands!

Yeah, get those out. Do I season all these...?

Yeah, get those out. Get back there.

Go, go, go! Come on!

OK. So far, you're a little bit...

OK. Now, that goes... over. Right.

OK. Just cut.

Anne's only putting the naan bread on top of the biryani now.

That goes in oven.

She's got a risk now of having it raw.

Done. Right.

Anne, take your time, you're doing well. Thank you.

Look at me. Breathe. Thank you.

Er... Right, so...

Tell me what happened. Is it gonna cook?

The oven is full on. Yeah, yeah, it'll be all right.

Five minutes, everyone. Five minutes left.

My dish is not gonna be done.

I haven't done the yoghurt yet.

Anton needs to get cracking.

He is behind.

He has to make sure the paratha's cooked through,

that's the most important thing.

This isn't working!

Not working!

Come on, you can do it.

It's so stressful.

JEAN-CHRISTOPHE: Come on, Anne. Come on, everyone.

Three minutes left. Argh!

SHE EXHALES Mint.

Mmm. I'm on a roll.

Anton, you got this, steady. Come on, Anton.

EMMA: One minute to go, Stars!

TOM: Quick as you can, Anne.

Anton, you got this, steady. Steady. Go on, Anton.

Oh, Maura's... Oh, Maura's plating up.

Come on, Anne.

Ten seconds!

Nine, eight, seven,

six, five, four,

three, two, one...

CHEERING AND APPLAUSE

Oh, my goodness me.

That was so stressful!

TOM: Anne has cooked a pilau pie with M&S chicken.

After getting off to a bad start with her chicken,

will she have done enough to stay out of the Cook Off?

I am not happy with what I've presented today.

The chicken was, er, pretty much burning.

Let's just say I'm glad it's over.

EMMA: Maura has prepared Goan vegetable curry,

but will it have enough flavour to keep her in the competition?

There's a lot of spices, like, everything has to be perfect.

I'm just hoping mine tastes the best. Please!

SHE CHUCKLES

Having not left much time to fry his lamb stuffed parathas,

will they be cooked enough to keep Anton from the Cook Off?

Paratha look nice, but I don't think my dough was the best —

the one thing I've experience of doing.

Not thrilled with the dough.

Right, chefs, it is time to taste.

First up, we have got Anne's chicken pilau pie.

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

Anne, when we lifted the naan lid, the aroma was fantastic.

The negative for me, the chicken I had was burnt.

It was burnt flavour, so...

Everything else OK, but that was a negative.

But fantastic for getting it all up.

Mike? Anne, I was fretting for you.

Five minutes to go, that naan went on, but you've pulled it off.

The rice is flavoursome, you need a little bit more refinement,

because then it would take this dish from here up to here,

and you can do it, you've just got to work on it.

So well clone. Thank you.

OK, chefs, next up, it's Anton's lamb stuffed paratha

with a vegetable pakora, mint yoghurt and spicy tomato sauce.

Judy?

I wish you had just paid more attention to the paratha bread

because it could've been so good, but it's completely undercooked.

But well done on the other elements.

Ronnie?

Anton, it's so close and it's just not quite there.

I'll give you a little bit of free advice —

the singing and the dancing, it's very entertaining,

save it for the other show. HE LAUGHS

Cos that's what let you down today. Simple as that.

OK, chefs, next up, it's Maura's Goan vegetable curry with tempura.

Enjoy.

Mike?

For me, the Goan curry, it lacked punch.

I want you to be big and bold, and brave when you're seasoning.

More curry paste, more hit, more punch

and then it would be a smashing dish.

Tony?

I think a little bit more curry paste in there that you made,

just to lift it, it was very muted,

it didn't have that punch, but overall, fantastic,

it just need some more of that lovely curry paste.

Yeah. Thank you.

Chefs, it's time to make your decision.

The loser of this battle will face the Cook Off

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

Judy, we'll come to you first.

Who do you want to see in the Cook Off?

It's very difficult.

Anne.

Mike, who do you think should face the Cook Off?

The person I'm sending to cook again...

...is Maura.

Clodagh, who are you sending to the Cook Off?

Just because the star piece of the dish wasn't cooked properly...

...is Anton.

Ronnie?

It's very difficult, but unfortunately,

the person I'm putting through to the Cook Off is Anne.

So that's two votes for Anne, and one each for Anton and Maura.

Tony, if you vote for Anne, she will face the Cook Off.

Who does your vote fall to?

Because the dish was flavoured by the burnt chicken...

...Anne, I'm putting you through to the Cook Off.

OK, Anne, commiserations,

that does mean you will be in the Cook Off at the end of the show.

OK. jean-Chris top he, how does it feel for you?

I feel very bad because I think I should take the blame.

I think Anne has done...

I'm the one that did the cooking, I mean, really it's my fault.

I think you've done extremely well.

When we first met to where you are now, is just extraordinary.

Anton, Maura, breathe a sigh of relief?

JACK EXHALES LOU DLY

LAUGHTER

Oh; my"-...

Oh, we had no idea. Oh, it was...

I've never been so nervous. I just couldn't pick it.

We'll find out who Anne will face in the Cook Off very soon

because our next three stars are literally oven ready.

It's Joe versus Josie, versus Dr Ranj.

I ended up in the Cook Off in my first week.

It was overcooked in places, undercooked in other places.

I cannot be in the Cook Off in Indian week. The shame of it.

We are making a coconut and chickpea dhal.

With garlic and coriander naan bread.

Oh! And onion bhajis.

The best thing about Indian week is that I've grown up

watching my mum make it.

I love eating it, I love ordering it,

but I've not really made it.

Gonna put in lentils and chickpeas

and they don't come with huge amounts of flavour...

OK. ..so we need to add loads of flavour to them.

He has got to get the blend of spices right.

Now it smells like curry.

I've got no choice this week,

I have to nail this, otherwise I will be disowned by my family.

The best bhaji I've ever had, sorry, Mum.

This week is Indian week.

I've always wanted to learn how to cook Indian.

Who better? Thank you.

It's gonna be really embarrassing if we lose.

Ha! No pressure.

I'm so stoked that I'm going to be doing a wild mushroom dum biryani.

It's a layered baked rice dish

and all the flavour will come from the mushrooms and herb layers.

So, this is what we're gonna layer through the rice.

Got the rice 80% cooked.

Sprinkle rice on.

Iranian food is about balancing these spices. Look at that.

Once it's sealed, that's it.

So if I don't get the consistency right of that,

it will be dry as a bone.

So with this dish, I'm not gonna know whether it's good or not

until the judges open the lid at the end.

It's beautiful, I like the way you've layered it.

Mmm!

I love it. Love it.

We've got this straight in the bag. Definitely.

This week, I'm making chicken tikka masala.

Oh, OK. Yeah, yeah, I've heard of that.

And paratha bread. And what bread?

Pa rat ha. Pa rat ha. Pa rat ha.

OK, is that made up, or is that new?

At what point do the onions stop hurting?

The centrepiece of this dish is obviously that, erm,

chicken tikka sauce.

Blitz up some onions, get that in there so that's sweating down,

caramelising, nice and brown, putting in all the spices.

There you go.

Yeah, that's looking all right, actually.

Now you can get back to your bread.

Paratha is a layered flat bread.

Knead it to make it into a log. Oh, yeah, yeah.

The bread, that's a nightmare.

You just layer the butter in there,

you kinda fold it over as many times as you can

and pan-fry it.

Burning, burning, burning.

On the night, I can't see how I'm gonna control three pans.

FIRE ALARM BLARES

No idea what a paratha tastes like unburnt,

but I'm sure it's delicious.

This is a lovely dish, but there's a massive chance I'll nause it up.

CHEERING AND APPLAUSE

joe, Josie, Dr Ranj, welcome to the kitchen.

How are you three feeling? Jose?

Erm, very nervous. I've got Tony Singh, one of the best

you know, Indian chefs in the world and...

so I've got to do him proud today. Dr Ranj?

I am absolutely bricking it, because I am Indian.

I should know what I'm doing.

LAUGHTER

Joe? Yeah, yeah, wildly confident.

As happy as ever? Yeah, yeah.

LAUGHTER

Well, stars, you will have one hour to prepare your dishes,

but remember, if at any point you want to summon your mentor,

go over a bang your golden frying pan

and they will assist you for two minutes, no more, no less.

Best of luck to all three of you. Stars, get cooking.

CHEERING AND APPLAUSE

There's a lot of pressure on me today.

I'm gonna try and turn that pressure into a positive, if I can.

Probably wondering why I turned that over?

No idea. If I'm honest, it was for show.

Oh, double towelling!

Go on, Josie! Go, Josie.

So I've got about 100 million ingredients

and all these ingredients make a bloody banger of a dish.

So, it's biryani, so there we go.

This is the rice, but I've flavoured the water,

so I'm just adding the rice now. I've got to get this right.

So that's going on for eight minutes.

There we go.

And now it is time for my gong.

Oh, my God.

Oh, an early gong.

Right, that is seasoned, I've got my rice...

Put the mushrooms in now.

Into there.

It's a plan, it's a definite plan. It's a plan.

Can you see what he's doing? He's peeling all her onions.

That's a waste of a gong.

It's not, because it's very stressful.

Tony, time's up. Time up. OK?

OK, OK. Bye, Tone, love you.

CHEERING

Go on!

What we doing with the onions?

Just slicing, cos she's got really sensitive eyes,

so I could peel her onions and that for her.

So basically,

I just gonged world-class chef Tony Singh in to chop my onions.

SHE CHUCKLES

Welcome back to Indian Week on Cooking With The Stars.

Either joe Wilkinson, Josie Gibson or Dr Ranj

will face Anne Hegerty in the Cook Off at the end of the show.

This is the... what I call the fancy bread. Paratha.

'Joe's taking on Judy's classic chicken tikka masala

'served with pa rat ha.

'A dish he's failed to ever complete on time in training.'

Right, did I put salt in?

Oh, no.

Bloody... Oh!

Chicken tikka masala, you really have to add each spice individually

and coax out all of those oils and cook it down.

He was having trouble doing that while also making the paratha dough.

There's a lot of multitasking.

He's gotten a little bit lost here and there. OK.

I hope you're having a nice day, cos I'm not.

I'm having a mare.

Stars, you've got 40 minutes left. Yes.

Getting a bit stressed, not gonna lie.

I've still got a lot to do.

We'll get there, we'll get there.

HE CHUCKLES

'Dr Ranj is cooking Clodagh's chickpea coconut dahl,

'accompanied by curried onion bhajis,

'coriander naan and raita.

'Ranj is hoping to avoid a bland dahl,

'but achieve crispy and crunchy bhajis.'

Starting on the dahl now.

I just need to make sure I get all my ingredients in,

get that seasoning right. This has got to be spot on.

I'm just gonna leave that...

to cook. just cook. HE CHUCKLES

I'm worried that I have over-pushed him.

Four dishes is a lot.

That's how mum's looks!

OK, onion bhaji mixture is going.

Just gotta get this bit right, haven't I?

Hard to get right, bhajis.

They need to be crispy on the outside

but a bit doughy in the middle. Not all the way round.

It's not a dough ball.

They look all right, I think. Oh, I dunno!

Dunno! I dunno!

TIMER BEEPS

Is that my timer?

TIMER BEEPS

I can't remember what it was for.

'Josie is attempting a wild mushroom biryani.

'This baked dish requires even layers of mushrooms and herbs

'for a full flavour,

'and needs at least 30 minutes in the oven to cook.'

So, for the biryani, it is really important

that I get these layers right.

This is crucial.

Tomatoes going in. My chillies going in.

Stars, 30 minutes left. 30 minutes.

This has got to cook for 30 minutes for it to be done.

If it doesn't cook for 30 minutes, I'm out.

What's she doing?

I forgot the mushrooms.

I'll have to put them on top.

They were meant to go in every layer.

So I've got a whole layer without any mushrooms. Mushroom biryani.

I can't believe it. Why have I not got a good memory?

Hopefully, they won't know the difference.

I'm really peed off.

TOM: 20 minutes left.

Keep korma and curry on!

Does that make sense?

Sauce is looking slightly undercooked.

That's why I put the heat up a bit.

I don't think Joe's gonna finish.

Ooh'. toe, what's that'?

I'm making the parathas. The green parathas.

Each piece of bread is a few different steps,

and then he has to cook it as well.

The best way is to hand it over to Judy.

CHEERING: Yeah, go on, Joe!

Go on, Judy!

Here we go. APPLAUSE

Is that...? What about that paratha? Yeah, yeah, yeah. Throw it on.

Did you put the butter in?

And the cream? No. OK.

That's 50g of butter. I forgot about that. That's fine.

Bake the bread.

Judy, 30 seconds now. OK.

How's it looking? Yeah, it's good.

Sorry, Judy. Out of the kitchen.

OK, good job. Judy, out, out, out.

Watch this. Watch what? Oh, yeah, that.

Judy, Judy, Judy. Out, out, out.

Joe, need to rush. Three minutes.

Come on, Joe! Come on!

Oh...!

Think he's panicking a little bit.

If the bread is burned, then bread's burned.

I mean, that's like...

One minute to go, stars.

RAN] GIGGLES

Come on, joe! Go on, Josie!

Don't drop it, Josie!

Come on, joe! It's your time to shine!

Joe, what do you need?

Can you take those, please? Thank you.

Good boy, Dr Ranj!

Ten seconds.

Nine, eight,

seven, six,

five, four,

three, two, one.

CHEERING AND APPLAUSE Well done, everyone.

'WillJoe's take on a classic chicken tikka masala

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

Judy was pleased with it. That's all I can ask for.

It's all I wanted.

'Josie's mushroom biryani made it out of the oven on time,

'but will her failure to add mushrooms in the middle of the dish

'attract the judges' attention?'

I got myself in a fluster, there.

Missed out the mushrooms in my biryani.

But it will be our little secret, Tony.

'And has Dr Ranj managed to pull off the perfectly spiced Indian feast

'of M&S chickpea and coconut dahl, curried onion bhajis,

'raita and coriander naan?'

Gosh, that felt like a marathon!

I wish I had more time on the onion bhajis particularly.

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

Especially not in Indian Week.

OK, chefs. It's josie's wild mushroom biryani with raita.

Can you dig down? Because the best is at the bottom.

Jack

Well, the biryani, we said to go down and reach to every layer.

You probably shouldn't have done, because the bottom layer was burned!

When you get that burnt flavour going through something

so absorbent as rice, it just holds on to it,

and unfortunately, it's just one of those things.

Thank you. Ronnie.

Josie, Josie.

Unfortunately, it's just caught on the bottom a tiny bit,

and it's a real shame. But really good effort. Well done.

Right, chefs.

Next up, is Dr Ranj's chickpea and coconut dahl

with curried onion bhajis, raita and coriander naan bread.

It's not bad. That's OK.

Rosemary.

The bhajis, no. Yeah.

They're too thick, they're doughy,

because bhajis are meant to be a little bit crispy on the outside.

The dahl, it was delicious.

Thank you. Jack.

I agree with the comments on the bhaji,

it's a bit soft for me. And the dahl is good.

It's just a little bit lacking in seasoning,

but that's a lot of effort. It looks great. So, well done.

Right, chefs. Our third and final dish

is Joe's classic chicken tikka masala and paratha.

Mike, what do you think?

The bread, underwhelming.

But in terms of the curry...

Wow. EMMA GASPS

Wow, wow, wow. It's beautiful.

Like, the balance, the seasoning, the sweetness, the spice.

Phenomenal, mate. jean-Chris top he.

I want some more. Simple as that.

This is superb.

It's very rare for me to have the chance

to enjoy something as good as this. And congratulations, Joe.

Thank you. Well done. Well done to Judy, too.

Joe, we're not used to seeing you so animated.

I said I wouldn't cry (!) LAUGHTER

Right, it's decision time now.

And remember, you'll be voting for your least favourite dish.

Jean-Chris top he.

Let's start with you. Who are you sending to the Cook Off?

It's clearly one dish which I wish to send to the Cook Off,

and the dish...

is from Josie.

Mike?

The dish which I think had the most issues today...

"was Dr Ran}.

Ronnie, which dish were you least impressed with?

Really tricky one today.

But unfortunately, just because it's a bit caught on the bottom,

Josie.

That's one vote for Ranj, two for Josie.

If Josie receives one more, she will face the Cook Off.

Rosemary, who are you sending to the Cook Off?

The person I'm sending through to the Cook Off...

...is Josie. Oh, sorry, Tone. That's all right.

Jose, how are you feeling?

I wish I hadn't given it all Charlie Big Potatoes when I started.

LAUGHTER

Tony, do you have confidence... Yes.

...in the Cook Off for Josie?

As long as it's not biryani, we are on it.

Right, after the break,

Anne and Josie take on a dish they've never seen before.

One of them will be leaving the competition this evening.

We'll see you soon.

Do you know what I put with this? Goan curry.

APPLAUSE

Welcome back to Cooking With The Stars.

So, Anne, Josie, as you know, you are about to take on a recipe

that you have never seen before

to try and save your place in the competition.

All eight chefs have been sent to the blind judging room,

which means they won't know who's cooked which dish,

and it also means that your own mentor

could vote for your dish and help send you home.

I can now reveal that tonight's Indian Cook Off dish is...

...dosa and coriander chutney.

And I hope you're ready, because this one

really will get you hot under your collar.

This challenge is a savoury spiced Indian pancake.

It is a really tough challenge.

The first thing they need to do is make the coriander chutney.

And have this vibrant green with the right consistency.

You want it punchy enough.

There's no such thing as a mild chutney.

The potato filling for the dosa, they need to cook it just right.

You have to boil the potatoes first and then you have to let them steam.

If you don't dry them out, you're going to have wet, soggy filling.

One of the biggest steps is a spicy mixture

to cover and flavour that potato. This is important.

Making the dosa batter's quite crucial,

because they need to get the right consistency.

They should be more like a crepe.

It needs to be loose, so that when they cook it,

you get a really thin, crispy layer.

It's in the pan, then they're gonna flip it.

Then once the dosa's cooked on both sides,

they need to fill it with the potato mixture.

It either rolled, or it's flipped over.

This dish is technical if you've never had a dosa before.

It's a difficult dish.

CHEERING AND APPLAUSE

So, Anne and Josie, you have the recipes in front of you

and we have put 45 minutes on the clock.

So, there's only one thing left to say.

Stars...

...get cooking.

CHEERING AND APPLAUSE

"Peel one potato and half a sweet potato..."

Cos I've never seen what this dish is,

quite difficult to know if I'm...

doing it all right.

They're going to do an adaptation of a dosa, South Indian pancake.

But they've only got 45 minutes to do it.

It's going to be difficult.

"Make the ground chutney."

...Roughly chop."

I'm starting to get flappy now,

cos I'm realising that Anne's quite in front of me here.

Chutney needs to be fresh, bright, really spicy.

Eurgh, eurgh, eurgh!

Did I mention I hate chillies?

Oh, my goodness, I'm about to do a little trick

Tony taught me.

Use a little spoon

to peel the ginger.

And I don't reckon Anne will know this one.

Look, she ain't even done her ginger yet.

I probably shouldn't just be holding it like this.

Disaster waiting to happen.

She's peeling her ginger with a peeler.

Amateur.

It actually said 1cm of ginger.

That's not the whole thing, is it?

Coriander, mint leaves, one green chilli.

One...

I put too much ginger in.

But hopefully they'll like ginger. I'm gonna keep it in.

A teaspoon of salt, this had better be salt.

Yep. Salt.

They need to remember that when they're tasting the chutney,

they need to make sure that chutney has the punch.

Because by the time you have it with the dosa,

it will mellow out. It will balance itself.

Put a little bit too much ginger in that.

A lot.

Do you know what could go wrong?

They might skip the steaming of the potatoes

after they boil. They might look at them and think

"Oh, they are cooked. We don't have to steam them now."

I'm sure I shouldn't be doing this, but never mind.

If they don't steam them,

they are not going to get rid of all the excess liquid.

And then they are going to be quite wet,

and then that will get everything soggy.

With the spices.

Next, they then need to make the dosa batter.

EMMA: Stars, 15 minutes.

What? 15 minutes. What?

Not quite sure why

there is so much stuff stuck in the whisk.

Have I mentioned I'm really not in the habit of making pancakes

or indeed using whisks.

Mine is a bit runny.

No chef makes a pancake first time and it's right.

The thickness of the pancake is really important.

If it's too thin, the mix is gonna burst through it.

If it's too thick, it's just gonna be spongey and weird.

The first pancake is totally ruined.

They need to not lose faith with that,

and go again to get the perfect pancake.

Don't just tilt it, use this to spread with.

Anne, that looks like scrambled eggs.

OK, er...

The skill here when they make the pancake is to flip it.

Whoa!

Oh, no. No time for showing off.

Let's just do that.

Go on, Anne. I've got a grand on you, Anne.

No pressure.

Oh, this is the best one.

So, for me, that filling needs to be neat and tidy.

So it goes into the pancake. Gets folded over.

That will have to do.

It came unrolled, I can't help it.

Two minutes, stars, two minutes.

Final stretch. Come on, girls.

Another one.

How are you getting on, Anne? Keep going, kid.

Come on, Anne

OK. All right.

One minute now, one minute left.

Go on, Jose.

It's gonna fall apart. There we go.

Come on, Anne. OK.

Stressed for both of them.

Ten seconds.

They are neck and neck.

Oh, no, really?

No, no, no. Nine, eight...

Jose, just get it out there.

Seven, six...

Come on, Jose.

Five, four...

Quick, quick.

Put it on the plate.

Get it all to the table.

Arghg

One. One.

I can't put that out, I can't put it out.

She's not happy with it. You can't rush a pancake.

Well done.

I didn't know what it was meant to look like.

I didn't know what it was meant to taste like.

I hope the judges like ginger,

because if they do, they are gonna love my chutney.

Mine look fairly disgusting.

The only advantage I think I have

is I put out three plates and she only put out two.

What?

They're missing one.

What is that?

EMMA: 'The green plate belongs to

'jean-Chris top he Novelli's star, Anne.'

The green plate, the pancakes are very, very thick.

It's a bit stodgy.

The potato on here, it was so soggy.

But I like the chutney of the green.

The chutney on the green plate, spot on.

TOM: 'The gold plate belongs to Tony Singh's star

'Josie.'

Jesus, oh, my God.

The gold plate's chutney is blow-your-head-off hot.

The filling is nicely cooked.

It's got flavour. The potatoes are cooked fully.

The gold obviously look more like a dosa pancake.

The gold plate had the finesse

in the cutting of the vegetables, the elegance of the plating.

It looked as it should have looked.

Interestingly, only two of the gold plates came out.

If you got a table of three covers and only two plates come out,

we've got an issue.

It's gonna be very difficult. I think we should vote.

'Whose dosa will come out on top?

'Anne's green plate or josie's gold plate?'

APPLAUSE AND CHEERING

So, Anne and Josie have done all they can,

but only one of them can stay in the competition.

But before we find out who is safe,

and who is going home,

we need to know whether Jean-Chris top he

or Tony voted to eliminate

their own star.

So, Tony,

can you tell us, did you vote for the green plate

or the gold plate as your favourite?

I voted gold.

Well, I can tell you,

that the gold dish

was cooked by Josie.

Yeah!

Yeah.

Well done, Tone. There you go.

Spicier flavour.

I knew that palate was all right.

So we know that the gold plate is Josie's.

The big question is, jean-Chris top he,

which plate did you vote for?

I was gonna go for the green,

because I loved the chutney so much...

And then I changed my mind, I went to the gold.

I'm so sorry.

That's OK.

Now I feel like a traitor.

It was kind of a mess dumped on a plate.

Your chutney was nicer.

Oh, was it? It was. Tone!

You have to tell the truth.

LAUGHTER

OK, but this doesn't tell us the whole story.

Because there are still six other votes

that make up the final result.

I can reveal...

...that the winner of the Cook Off

going through to next week...

is...

"Josie.

Yeah!

Yeah.

Well done, Josie.

Well done, Tony.

And commiserations.

Thank you. You have been fantastic.

Are you happy that you took part?

Yeah, I mean, Jean-Chris top he has just been so, so good.

I've learned a lot, so thank you so, so much.

What I love very much about Anne is the fact that she did not give up.

EMMA: Thank you both so much.

Jose, your little winner's dance one more time?

That's it from us. Next time, our five remaining stars

step back into the kitchen

and take on the food of France.

Oh, yes, there'll be passion, there'll be drama,

like it or not, there will be garlic.

We'll see you next time. Bye.

WHOOPING

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