All language subtitles for Cooking.with.the.Stars.S02E04.1080p.HDTV.H264-DARKFLiX

Hey!
I've never seen anything like it.

Concentrate!

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

The singing and the dancing,
save it for the other show.

Leaving the competition...

Anne, commiserations.

Thank you so, so much.

Oh, that is magnifique!

Cooking French food is really hard.

Add a little bit of champagne!

Oh, that went well.

The flavour is off the charts.

I think you had a bit of a howler.

I have to do the bag again.

If you burn it, dead!

It's so nerve—racking.

I don't have enough time!

Welcome to Cooking With The Stars,

where our celebrities
literally have a lot on their plate,

because this is the ultimate
showbiz food fight.

Yes, five stars
remain in the competition,

but tonight, they're
out of the frying pan and into...

...well, quite possibly,
another frying pan.

LAUGHTER

This week, they are taking on
the food of France.

Our stars will sweat it out
in Cooking Battles.

The losers will face the Cook Off
at the end of the show

and our chefs will then decide
who gets the guillotine.

So, let's get going
with our first three stars.

It is Josie versus Dr Ranj
versus Anton.

There was a few comments that
I burnt the biryani last week.

Josie, Josie... Unfortunately,
it's just burnt on the bottom.

It's safe to say that I have got
a bit flustered in the kitchen.

Oh!
GOLDEN FRYING PAN CRASHES

Going into French week, I need
to keep my calm, keep my cool.

What are we cooking this week, Tone?

So, we're going to do coquilles
St Jacques a la Pondicherry.

Which, translated,
means scallop and mashed potatoes.

You're welcome.

Delicate scallops
with a rich, creamy mashed potato,

and then a sauce flavoured
with mustard seeds and chilli.

Scallops... OK, so, the cooking
will be done in the oven.

Right, so, it's starting to cook now
because the sauce is hot, OK?

You just put them in there raw?
Put them in raw.

Right, mashed potato.
I haven't ever done this before.

Brilliant.

I'm not joking,
that's the prettiest thing

I've ever laid out in my life.
Look at that!

Awesome! Yeah!

This scallop dish,
cooking it just under is fine.

Cooking it over, a no-no. They'll
be like hard, rubber bullets.

We want them nice golden-brown, OK?
OK.

I am fighting now
for a place in the semi-finals.

I've got to keep my nerve.

But this dish is one of the best
things I've ever tasted in my life.

There we go. Thank you.

The portions are a bit small,
though.

Indian week, for me,
was a bit of a roller—coaster.

It was delicious.

The bhajis I don't like.
I think they're stodgy.

I actually thought that I was
going to be back in that Cook Off.

And I'm so happy we made it through.

So, this week, we are off to...

...France.
Yes!

How do you feel about
French cooking?

Oh...
That's a lot of pressure.

We are doing a salmon en croute.

Wow, OK.
It's absolutely beautiful.

Salmon en croute is basically
a salmon in a parcel of pastry.

This will get crisp and buttery.

This will get lovely and moist
and tender.

And then this cream cheese
will start melting into the salmon.

That already sounds good!

And when it's done correctly,
it's amazing.

I'll know that the salmon en croute
is done for the first time

when the chefs are cutting into it.

They are beautiful, aren't they?
That looks gorgeous, doesn't it?

If I can pull that off on the night,

then the other team
have got a lot to worry about.

That's good, isn't it?
That is amazing!

Allez!

A relief to get through.
That's how I sum up Indian week.

He's not concentrating on what
he's actually meant to be doing.

I mean, Ronnie was a bit harsh, he
didn't like my singing and dancing.

# Ba ba-da bee-de dooooo... #

It's very entertaining.
Save it for the other show.

French week next.

More in my comfort zone. The sort of
food I would order in a restaurant.

It's French this week.
Right, bonjour.

Do you like French food?
I do, very, very much.

Because we only have one hour,

I'm going to do
a sort of coq au vin type thing.

You put pancetta around the outside.

Let's start by jointing this poulet.

Oh, disgusting!
Go on.

You've made an absolute terrible job
of that.

The chicken is the centrepiece
of this dish.

But I think the sauce
is going to make it fly.

You've got the grapes in there.
Liqueur in it.

The cream's in there.
It's a beautiful sauce.

Leave the sauce to boil really hard.

We need to
really, really, really reduce it.

The rich, deep, reduced sauce
lifts it to another level.

And that's key
to everything he will do.

If it's too thin,
he can use a beurre manie,

which is a little bit of butter
and flour.

Now, you do need
to really boil that off.

We don't want them to say
there's flour in the sauce.

Nice, though, isn't it?
Thick.

I'm desperate to get through
to the next round.

I'm quite confident.
But I've got to pull it off.

I've got to cook the chicken
and not spoil the sauce.

Welcome back to the kitchen.

Now, as you know,
next week is the semi-final.

And I want to know which one of you
really wants a spot in it.

I'd love a spot in it.
Yeah?

Oh, so often I've missed out
on a semi-final, I can tell you.

It'd just be nice to know
what it feels like again.

LAUGHTER

Josie, Dr Ranj, Anton,

you have one hour to prepare your
dishes to the best of your ability.

And then they will be judged
by the five non-competing chefs.

The person that loses will then
face the Cook Off for survival

at the end of the show.

Don't forget, you can get assistance
by banging your golden frying pan

and your mentor will join you
for two minutes, no more, no less.

It is time for tonight's
first French food feud.

Oh, oui, oui.

Try saying that
after a few Savvy Bs.

And I said Savvy Bs

because I can't pronounce
the name of the wine properly!

That's brilliant!

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

I am quite nervous about this dish.

Purely because I think cooking
French food well is really hard.

I'm doing my potatoes for my...

POSH VOICE: ..Pondicherry.

Everything with French cuisine
is very delicate.

Look at that.
Now, I'm just doing the chicken.

This is my least favourite thing
in life, I think.

I did have a practice last night.
I got a chicken and...

Oh, I have to say, that went well.

He is more focused.
Less singing and dancing.

Maybe my telling-off worked.

Now I've got to wrap them in bacon,

then stick them in the pan
and give them a fry up.

Anton is making chicken
wrapped in pancetta

with a bramble liqueur sauce,
shallots and mushrooms.

To avoid the Cook Off,

Anton must perfectly cook his meat
and impress with his sauce.

I'm going to brown the meat.

"Don't burn,"
strict instructions from El Supremo.

Don't burn them.

You'd think it's one of those things
you wouldn't need to be told.

But you do need to be told.

If you burn it, dead!

He seems very focused
from the off today.

Well, he's not allowed to dance.
He can't dance again.

What is the trickiest thing
for him to do in this dish?

It's the sauce. If he doesn't
get that sauce reduced enough,

get those flavours through...

Because that, to me, is what
strong French cookery is all about.

Reduce, reduce, reduce.

I've got another ten minutes
of reducing on that.

Clodagh, how's Dr Ranj getting on?
He seems to be working very fast.

What's his dish?

He is doing salmon en croute.

So, this is to stick
the top bit of the pastry on.

So, you paint around each one
with egg yolk.

It's like the glue
between the two bits of pastry.

This is tricky.

I'm just not that au fait
with French food.

I feel a little bit out of my depth.

Dr Ranj is making salmon en croute
with asparagus,

beurre blanc
and a watercress salad.

In order to get through
to next week,

he'll need to cook his fish
perfectly inside

without burning the pastry
on the outside.

Now, we start beautifying
the croutes.

I mean, I think what Dr Ranj
is doing is very brave.

It is quite hard, en croute,

because you have to get the pastry
cooked and the salmon right.

It's hard to get the salmon
from overcooking.

I want that pastry
to be crispy and golden.

I want the salmon to be moist.
I don't want a soggy bottom.

OK, that's it. Good boy!

Fabulous!

Stars, you've got 30 minutes left!

30 minutes!

So, this is looking good.

And I think, what I'm gonna do,
it would be rude not to,

is add a little bit of champagne!

Josie is making coquilles St Jacques
a la Pondicherry.

M&S scallops
baked in a bechamel sauce

with a herb mashed potato topping.

Her timing will be key
with this dish,

so the scallops don't overcook
in the sauce.

I'm going to spice my roux up now.

There, that's all my sauce
going into my roux.

That is going to give that the kick.

Happy with the roux.

Scallops.

So, this has got to be spot-on.

I'm hoping they're going to say,
"Oh, that is magnifique!"

From here,
josie's sauce looks spot—on.

So, this is my presentation.

It's French week,
so it needs to be up there.

But I'm getting a bit worried
because I'm a bit behind.

On the last few cooks, josie's been
a bit flustered in the kitchen.

I'm going to work on the piping
for my mash.

But here, you can't hide anywhere.

She needs to keep that even keel,
make everything finessed,

and, most of all, not fluster.

Bleep!

God, God, God...

Breathe.

Don't panic.

Can't rush it, it's French week.
You can't rush French food.

Arghg

Welcome back to
Cooking With The Stars,

where Dr Ranj, Josie Gibson
and Anton Du Beke

are hoping to make
a French connection,

otherwise,
they could be French toast!

And with 20 minutes remaining,

Josie is struggling with the piping
for her coquilles St Jacques.

I've got to concentrate.

How do you do the bag again?
Remind me.

OK, what I've taught her
is out of the window.

She's g0'£ a 9on9-

0h!

GOLDEN FRYING PAN CRASHES

She's messed up the potatoes
in the piping bag.

How do you do the bag again, Tone?

She's getting him to do the piping.
Oh, very wise.

Oh, I haven't cut it properly.

OK, the cheese goes on top.

That's lovely.

Tony, you've got one minute!

Top oven, is it, Tone?
Yes.

Just keep an eye on it.
Put a timer on, ten minutes.

Yeah, wrap it up.

Ten seconds now, Tony!

See, when it comes out, give it a...
That's fine.

When it comes out, give it a...?
No, no.

Out of the kitchen, Tony!

Right, happy?
Yeah, I'm happy. Are you happy?

Yeah, I'm happy, you're happy.
Done.

This is the bit that's
really nerve-racking

because everything's reducing.

Hopefully, it's all right.

I need it to thicken.
It's very wet.

Very liqUidY-

Stars, you have got 20 minutes left!

Right, | might 9on9-

GOLDEN FRYING PAN CRASHES

Get the chicken out.
Quick, get the chicken out.

Quickly! Put it on high!

Anton's uncomfortably stressed.

Where's my cream gone?

Rosemary, one minute now!
One minute left!

Get the cream in there, come on.

Shove it in?
Yeah, shove it in.

OK, now,
put this on a really high heat.

This?
Yeah. A really high heat.

Come on, get it up.
Right, up high. OK, right up.

30 seconds now, Rosemary!
Just 30 seconds left!

What shall I do with the shallots?
Hang on.

Just put the shallots
in a bit of butter.

Finish cutting those off.

15 seconds, Rosemary!

All right, OK, coming, coming!
Don't start!

Can you do me a favour, please?

Can you get a little bit
of beurre manie?

Flour and butter...
Rosemary, time's up!

Rosemary, time's up!

Rosemary, out!
Get your hands off his pan!

Reduce it, keep it going.
Go on, a bit of butter.

All right! All right!

This hasn't reduced enough.

I need it to thicken.

So, I'm making butter and flour.

Oh, dear, he didn't have it on
quite high enough,

so there was no reducing down.

There was too much liquid in there,
obviously.

This sauce is everything.

What are you doing?
What's about to happen?

I am waiting for my coq-elles
St Jacqu-elles

a Pond-a-cherry to do.

We're going to see
the coquilles St Jacques?

Is that how you say it,
coquilles St Jacques?

The thing is with French food,
just say it like you mean it.

Coquilles St Jacques!
Yeah, perfect.

LAUGHTER

Right, what do you think of these,
then?

Oh, I can smell them.
Get them out.

I don't like saying that, really.
Do you think that's perfect?

They've been in ten minutes.

A lot of colour there and
you've got browning on the potatoes.

I reckon that's good.

HE MOUTHS

If she's taking them out now,
it'll be perfect.

They will be perfect.

I want to just put this one
in a little bit more.

Oh, no, not...

I'm a feeder.
A natural feeder.

So, I've put a lot more sauce in
than I should have done.

So, I've got to cook it more.

A scallop cannot take
that much cooking.

It's worrying, isn't it?

OK, five minutes now!
Five minutes!

You know what?
They've come out all right, I think.

I don't know
what they're going to taste like.

Tony, this is very close.
It'll be close for everybody.

This is very close for everybody.

It's a French dressing!

Funny, that, it's French week.

How much time have we got?
Stars, two minutes left.

Two minutes.
Aarrgghh!

Come on, Dr Ranj!

This sauce is everything.
I'd like it to be a bit thicker.

I'd like to just throw
some flour in there.

But I'm sure that won't do it.

They look all right.
Oh, come on!

Remember, guys,
if it ain't on the plate...

it don't get ate.

Not one person joined in.

One minute left!
Come on, one minute, guys!

Oh, my God,
if I could bag that smell up...

I don't want it to look crap.

I might have to for ego the grapes.

ALL: Ten!

Nine! Eight!

Seven!

Six! Five!

Four! Three!

Two!

One!
stop c°°kiflgl.

APPLAUSE

They all look beautiful.
Oh, they look amazing.

Dr Ranj has made salmon en croute

with M&S asparagus
and a beurre blanc sauce.

But will his salmon
be cooked perfectly?

I'm really pleased
I got the dish finished

and I got
all the different elements clone.

But what I'm really worried about is
when they open up that en croute,

I have no idea what is inside,

because I don't get to open it
before it goes out.

Josie's hoping her scallops
topped with her by mashed potatoes

will be good enough
to avoid being in the Cook Off.

I'm really happy with my decision
for leaving it in for longer

because it was a little bit juicy
on top.

And it's a good job
I left myself enough time,

otherwise,
it wouldn't have been cooked.

Anton has prepared chicken
wrapped in pancetta

with shallots and mushrooms
and a bramble liqueur sauce.

But has he reduced his sauce
enough to impress the judges?

The sauce is the French bit,
isn't it, really?

I think it reduced enough
in the last minute.

The more I think about it,
the more worried I am.

I am concerned about the Cook Off.
I hope I'm not in it.

I desperately hope I'm not in it.

OK, chefs, it's time to taste.

First up, we've got Ranj's
salmon en croute

with asparagus and beurre blanc
and a watercress salad.

Enjoy.

Chefs, let's get your thoughts.
jack, we'll start with you.

Dr Ranj, it looks beautiful.
A stunning-looking plate of food.

The salmon's cooked really well,
always a difficulty with this dish.

You've really pushed yourself.
So, well done.

Jean-Chris top he, all eyes on you,
as our resident French chef.

What do you think?

The salmon is flaky,
it's just perfect.

My only big concern,

which I'm really, really,
really not happy,

is just this, the lemon.
It's not necessary.

Otherwise, good job.

Very good.

OK, next up it's josie's coquilles
St Jacques a la Pondicherry.

Judy, we want to know
what you think.

I think it's a beautiful dish.

Unfortunately,
the scallops are very overcooked.

They're dry and rubbery.
And so that kind of kills it for me.

Mike, what do you think?

Interesting.

The mash is beautiful.

The scallops are chewy.

Like, it's just not for me.

Thank you, chefs.

Next up it is Anton's chicken
wrapped in pancetta

with bramble liqueur,
shallots and mushrooms.

OK, let's hear your thoughts,
Ronnie.

Lovely to see you focused today.

And your beans are delicious.
Well done.

That's about all I like,
really, today.

I think you had a bit of a howler.

I think the chicken's
not coloured enough.

And I don't really like the sauce.
Sorry, mate.

Moving swiftly on to jack.

When you put the beurre manie
into a sauce,

it's going to keep thickening,
keep reacting.

It's tough to start thickening
your sauce towards the end.

You have to get it right.
And it's just gloopy, for me.

Hm...

OK, chefs, it's decision time.

And now you're going to be voting
for the dish

that impressed you the least.

The loser of this battle
will face the Cook Off

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

Jack, let's start with you.
Who are you sending to the Cook Off?

I think,
for this part of the competition,

for the amount of work put in

and the technical error
with the core part...

...I'm going to send Josie
to the Cook Off.

Judy, which dish
impressed you the least?

Anton, I'm sorry.

Mike?

I think the dish with
the most errors, for me, today...

...was Anton's.

Jean-Chris top he,
which dish impressed you the least?

My decision on choosing the dish
to go to the Cook Off has to be...

"Josie.

Two apiece for Josie and Anton.

Ronnie, who are you sending
to the Cook Off?

Purely on cooking alone...

...Anton. Sorry.

Oh, Anton, commiserations.

That means you will be in
the Cook Off at the end of the show.

I've tried it,
not singing and dancing.

Apparently, it doesn't work.

Now I shall continue
to sing and dance.

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

Because two more stars are about
to have a rendezvous in the kitchen.

Stepping up to the plate,
it's Maura and joe.

I was petrified
going into Indian week.

The judges did say,
"Oh, I would have liked more kick."

Be big and bold and brave
with your seasoning,

and then it would be
a smashing dish.

Going into French week, I just want
to do well, I want to do jack proud.

Hey, we're back again.

I don't really know much
about French food.

Every time I've been in France,
I've just ate pasta.

French food is all about
the three Ts,

temperature, taste and timing.

We're going to make what is
a quintessential French dish.

It's called a bouillabaisse.
It's a fish stew.

It sounds terrible!

So, this dish starts off
with frying off all the vegetables,

cut very small
to extract the flavour.

And the stock,
that is a really important base.

And then, obviously,
we've got to cook the fish.

This dish all comes together
at the end.

The fish must be perfectly cooked,
there's nowhere to hide with fish.

You add the prawns first.

Oh, I'm going to get sick!

Urghg

It's going to be all under my nails
and everything.

Urghg

And then the sea bass
cooks very, very quickly.

I'd like to do jack proud.
This is one of his favourite dishes.

So, I just can't mess it up.

There is an issue
if you overcook the fish.

Because it will be hard and chewy.

The timing of the fish is crucial.

And that's stunning, isn't it?

If it works out, it's going
to get me to the semi-finals,

which I want to get to so bad.

If I mess it up, it could
knock me out of the competition,

which I'd be gutted about.

Indian week, that went perfectly.

This is superb.
Delicious!

I said I wouldn't cry.

I have been winging it up to now.

And Judy told me, in French week,
I have to be more precise.

This is the fourth week now

so we have to show
more of our game.

Have you ever had a tarte flambee?
I don't know.

It's a very classic rustic tarte.

It's like a pizza,
but it's a creme fraiche bottom

and it's just topped
with bacon and onion.

Oh, that sounds nice.

So, the hardest thing about this is,
obviously, making the dough.

Precision is key here.

He has to let that dough rest.

The judges are going to be looking
if it's nice and thin,

if it's even, if it's crispy.

So, it has to be the same thickness.

Joe has one shot
to get the dough right.

And then, this cream, spread it out.

This does require precision
and finesse,

which are not in my wheelhouse.

It has to go in the oven
for eight minutes.

Now, I have put in
a little bit of a spritzer

and we'll get the judges
a bit drunk.

Oh, this is going to take the enamel
off your teeth, isn't it?

I thought that went well.
And the end result was amazing.

I can't stop eating it.
I'm so sorry.

But if it comes out like that,
I'm quietly confident.

Joe and Maura,
welcome back to the kitchen.

And welcome to your mentors,
jack and Judy.

Joe, Maura, we'll find out
who Anton will face

in the Cook Off very soon.

Joe and Maura, as you know, you have
got one hour to prepare your dish.

If you need any help
from your mentors,

all you need to do
is strike your golden frying pan

and they can come in,
but only for two minutes.

Stars, very best of luck.
Get cooking.

The last time I made this dish,
I didn't do it in time.

So, that's a bit worrying.

I can already feel, like,
my hands are shaking.

Which is quite stressful.

Oh, clear...

Well, Maura's got a fair bit to do.

It's hard to do bouillabaisse
in an hour.

Yeah, it's a challenge.

Why are you shaking?

I've got so much to do, I'm fretting
I'm not going to have enough time.

You've got one hour.

What's the quickest time
you've done it in so far?

An hour and seven minutes maybe.

I've never finished this dish
in time.

Too much to do.

Oh, bonjour, Toby. It's French week,
not wear a marshmallow week.

Welcome back
to our French week fantastique

here on Cooking With The Stars.

Joe Wilkinson and Maura Higgins
are both hoping for

the extra bit of va-va-voom.

Oh, voom-voom.

Joe's making his dough now,

but he has to measure that out
to the gram perfectly.

Extra virgin olive oil...

Joe's making a traditional French
bacon and onion tarte flambee,

served with a side salad
and a cocktail.

The key to this rustic dish
is executing the perfect pastry.

So, he'll need to deliver
a thin, even and crispy base.

The pastry is what we'll be judging.
That's the hero.

He has to get that dough right.

Oh, knickers. I wonder if
I've put too much salt in.

Oh...

What the hell?
Wait, what...?

He's starting again.

I'm paranoid about
having something too salty.

I don't know why
Joe has started over with his dough.

He must have missed something.

He looks straight up as if to say,
"This is wrong."

I don't want a salty din-dins.

I don't want to panic.

Maybe I should have had
that done already.

But that smells fantastic.
There's a lot of flavour in it.

Maura's making a bouillabaisse,

a classic French stew filled
with sea bass, monkfish and prawns,

topped with garlic croutons
with a spicy mayo.

The success of the dish
will be on Maura's precision timing.

This is the stock first.

Bring to a boil.
It's drummed into my brain.

Maura is just on it like a machine.
Big time.

You have Joe just, "La la—la..."

And then you've got Maura
running around,

getting the pan on to do her bread,

checking on that bouillabaisse,
tasting, tasting, tasting.

You can see clearly Maura
has a lot more to do.

This is a lovely
bit of creme fraiche, this is.

Adding a bit of salt is my go—to.

Yeah, that's good.

Stars, 30 minutes left.

I think that's all right.
Yes, Joe!

OK, OK, OK.

This is the main bit of the tarte.

I think the problem for Joe is

that pastry has got to be thin,
it's got to be crispy.

He was struggling a lot with
getting that rolled out properly.

I think that's quite a skill.

A little bit of inconsistency
in thickness

can be the difference between
a bite

that is really delicious and crispy
and all the things you want,

versus a bite that's completely raw.

Oh, dear.

Oh...!
Pastry is not my friend.

GOLDEN FRYING PAN CRASHES

Judy's in.
That's interesting.

If there was a crisis, I'd follow
Judy. She'd know what to do.

It needs to be thin.

The hardest bit, the bit that
we are going to judge it on,

Judy's doing it.

Judy, one minute left!
Judy, one minute!

I need more flour.

Oh, here, here.
Oh, OK, thank you.

20 seconds now, Judy!

OK, so, I've rolled this out.

And then you can cut it
into three pieces.

Judy, out!
Judy, out of the kitchen!

Time's up!

This is a bit of creme fraiche,
this is.

I didn't trust myself
getting the thinness right,

so, I had a last—minute decision
to get Judy to do it.

Do you know what?
She's not half bad at this, is she?

She should be
bloody proud of herself.

Ten minutes left on the clock!

Has jack been called in?

No, not yet.

I won't do the fish till the very
end because it cooks so quickly.

Which is kind of nerve-racking
because,

when you do it
for the last few minutes, obviously,

you have to plate up,
you have to cook your fish.

What's she doing?
She doesn't need to do that.

She needs to be
prepping her fish now.

Oh, that looks gorgeous.

The tarte is looking good.

How much time have we got?
You've got seven, Maura.

Seven.
Seven minutes!

You've got this!

She needs to get the prawns in
first, then monkfish, then sea bass.

And what she has to remember is
they all cook at different times.

She just doesn't want
to overcook it.

He's plating already.

Pressure.
A lot of pressure.

She's got all that fish to cook.
Will it cook in six minutes?

She needs to get the fish in now.

Where did the time go?

Come on!

Why is it taking so long?

Wow, this is dramatic.

There we go.

Oh...!
GOLDEN FRYING PAN CRASHES

Go on, jack!

Get the lid on that.
Put the lid on.

Put the rouille on the croutons.
Put the what...?

Put the mayonnaise on the croutons.
Talking to me in your chef terms!

Sorry.

Jack, one minute left.
One minute.

Jack, please do as much as you can.
I'm begging you.

Jack, am I going to run out of time?

You've got ten seconds left now,
Jack.

Stop being bullies!
Just leave him there!

It needs to cook a bit longer, OK?
At least a minute.

Jack, get out of the kitchen.
Thank you very much.

Yeah, but, I...
just leave it till the end.

You've got one minute now.
What?!

I'm just making a cocktail
at the end.

What am I meant to do?
Start plating up.

Do you think it's cooked?
Plate up. Plate up now, Maura.

45 seconds.
I don't have enough time!

Go on, go on!
Oh, you're calm. I'm not calm.

Just get it on the plate. Remember,
if it ain't on the plate...

I'm trying!

30 seconds!

I can't!
You can.

Move the bowl to the saucepan.

Croutons, herbs. Croutons, herbs.

Ten seconds!

ALL: Nine! Eight!

Seven! Six! Five!

Four! Three!

Two!

One!

CHEERING AND APPLAUSE

Well done, everyone.

Joe's produced a classic
French tarte flambee,

with side salad and cocktail.

But will it be enough
to win the judges' votes?

I brought on my assistant Judy
to sort out all the problems.

I don't hold out much hope,
honestly,

because Maura's does look nice.

Or will Maura's
traditional French stew

with M&S prawns,
monkfish and sea bass

fast-track her to the finals?

It was going good. And then, all
of a sudden, we had five minutes.

You know what the French call these?

I had to slap it into a bowl.

Right, chefs, if you're ready.

First up, we've got Maura's
bouillabaisse with rouille croutons.

Mike, what do you think?

Maura, I've criticised you
for the last couple of weeks

for not getting enough flavour
into your food,

that it's just being nice.

This is not nice.

This...

...is outstanding.

The flavour is off the charts.
Merci beaucoup!

Thank you.

Clodagh,
can we get your thoughts, please?

The base of it
is absolutely beautiful.

If I'm to criticise one thing,
the prawns are slightly undercooked.

Tony?
The sea bass wasn't undercooked.

The prawns were, though.

The bouillabaisse itself,
the taste was great.

A fantastic bit of food.
Thank you.

OK, chefs, next up,
we've got Joe's tarte flambee.

Ronnie, what do you think?

The dough's amazing.
The layering in it, it's delicious.

But, for me, the big shame is
you got Judy in to roll the dough,

which is all the skill.

I think that you could have been
challenged a bit more.

OK, fair enough.

Mike?

It looks beautiful.
So, well done.

You executed it very well.

But, for me, you can do more.

I think your confidence has grown
in this competition

and I think you're capable
to take it up another level.

Rosemary?

Well, I have to tell you...

...cheers!

LAUGHTER

Seriously, I really enjoyed it.

And I really think you delivered
something really, really good.

But I think
you could have done more.

You were a little bit laid-back.
But that's your character.

Yeah, I'm not going to put a whip
to you and whip you and say,

"Get on with it!"
I don't mind.

Well, you never know.
That's another show.

But seriously, well done.

OK, judges, we need a decision.

You are now going to vote
for your least favourite dish.

The loser of this battle will
then face Anton in the Cook Off.

Ronnie, let's start with you.
Which dish impressed you the least?

The person I'm going to put through
to the Cook Off is Joe.

Tony, which dish
did you like the least?

It's super difficult,

but my least—favourite dish
was Maura.

Rosemary?

This has been incredibly hard.

But the one who I'd like
to face the Cook Off is Joe.

Clodagh, who do you think
deserves to face the Cook Off?

The person I'd like to face
the Cook Off is Joe.

I'm sorry.

So far, Joe's on three votes,
Maura's on one vote.

Mike, this could seal Joe's fate.

It's been an amazing standard.
You've both done a great job.

But the person I think
who should join Anton cooking is...

"Joe.

Unbelievable.

Maura, congratulations.
Thank you.

Considering all the flapping
at the end of your cook,

you've come out of it quite well.

Do you know what? I thought
I was doing so well as well.

And then the time
just creeped up on me.

Yeah, and you told jack off.
I did.

I'm getting a lot of that
at the moment!

Well, I have to blame someone.

Joe, commiserations.
Thank you.

How are you feeling
about facing Anton?

I'm looking forward
to knocking Anton out.

LAUGHTER

OK, after the break,
Anton and joe attempt a dish

that they have never seen before

with absolutely no help
from their mentors.

We'll be saying bon voyage
to somebody. Don't go away.

Welcome back to
Cooking With The Stars.

Anton Du Beke and Joe Wilkinson
are about to face the Cook Off

to save their place
in the competition.

One of them will be leaving
at the end of the show.

Anton and Joe, you're about to
follow a recipe you've never seen.

And it's going to be judged
by all eight chefs

who have been sent to
the blind judging room

so they don't know
who has cooked which plate.

Ready to find out what it is?

I don't mind waiting.
I'm happy to wait.

Well, I'm going to tell you.

It's time to reveal
your Cook Off dish.

This one
would make any chef nervous.

You are going to be making
creme caramel

housed in a delicate sugar cage.

A hundred quid says we're not.
LAUGHTER

Creme caramel with a sugar cage,
you can't get more French than this.

This is going to be a challenge.

First up,
they need to make the caramel,

which is going to be
at the bottom of the ramekin.

They need to make sure
it's that lovely golden colour.

They have to get it right.

If it goes too dark,
it'll be bitter.

So, they've got to move on
to make the custard.

A classic custard,
egg yolk whisked with sugar,

some warm milk and cream
added to it. Whisk gently.

If you put it all in at once,
it will scramble the eggs

and that's the end of the dish.

You want a really silky—smooth
texture to it.

When the creme caramel's
finished cooking in the oven,

they need at least ten minutes
for it to cool down in the ice bath.

They have to make a sugar cage.

First of all,
they've got to make another caramel.

They have to get that
to the right consistency

so that it is drizz-able.

This has to be nice,
thin strands of sugar.

And then they have to turn out
that creme caramel

so it's got that caramel top
and that wonderful custard.

And et voila!

But I want to see a wobble.

And this is why this creme caramel
with the sugar cage is a challenge.

It's one of the country's
greatest dancers

versus Anton Du Bake.

Stars, get cooking!

CHEERING AND APPLAUSE

Good luck, Joe!
Good luck, Anton!

This is for a spot
in the semi-final.

So, I'm expecting two plates
that resemble a creme caramel

and the differences to be minute.

Absolutely crucial first job,
get the caramel done.

Well, I just want the sugar
to turn into caramel.

I've never done it,
so I don't know the process.

Does it go a funny colour?

Caramel is very difficult.

If you don't cook it enough,
it's blonde and anaemic.

And if they cook it too long,
it becomes bitter and burnt.

I'm so frightened to just leave it
in case it burns.

Oh, hello, we're going.
We're starting to go. OK...

I could do with it being
a bit darker than that, I think.

This is for the bit on the top,
I think.

I don't know if that's right.

I really have no idea
how Joe is going to do.

It's quiet and methodical,
the way that he works.

But he definitely spaces out
sometimes.

I'm thinking about where to go
on holiday, if I'm honest.

I really fancy the Algarve.

Oh, I've got shell in them.

He's going to separate the yolk.
Slowly, slowly, slowly...

Bleep!

I'm just making custard.

Don't add the milk too quickly,

otherwise the shock of the heat
will turn it into scrambled eggs.

When you're making that custard,

you whisk the sugar and egg yolks
together, then you add milk slowly.

Put it all in at once...

Oh, knickers!

...it will scramble the eggs
and that's the end of the dish.

Oh, this looks tremendous!

Right...

Down in the boiling-hot bath.

Now I'm going to make
more of the caramel,

because I'm going to make
the lovely cages.

The caramel for the cage
has to be darker,

so you've got that consistency
so they can actually tease it out.

That...

...is not easy.

I've oiled the pots so that
the lovely caramel doesn't stick.

Look at you going early with that!

Quite hard, this bit.

CHEERING

Go on, Anton!
I hope Ronnie saw that.

This has gone a bit dark now.
Oh, God, please don't be burnt.

Ah...

This is burnt.
I might have another go.

How long have we got?
Five minutes now!

Five minutes, stars!

I'm going to go again.

They're not coming off.

That's not a cage, that's flakes.

It's like a garnish.

Yay!

Go on, Joe!

A masterpiece!

Two minutes, stars!
Two minutes left!

Oh, this is 1,000% better.

I wouldn't applaud that.

Anton, you want to get
those creme caramels out.

I will do.

It's just not going to cool down
enough for me to get it off.

One minute!
One minute now!

Get them creme caramels
on those plates.

As long as it's on there,
it'll taste good.

20 seconds, Anton!
Come on, Anton, get them out!

Can I do anything?
Yeah, would you mind doing that one?

Aw, look at them working together!

I can't get it off there.
Come on, Anton!

Ten seconds!

ALL: Ten!

Nine!

Eight! Seven!
Anton, get them on the plate!

Five! Four!

Three!

Two!

One!

APPLAUSE

Tricky challenge.

I think Joe's got
one lovely nest.

I've just got slabs of caramel.

I've got one cage—ish.

It looks more like a shed that's
been knocked over in the wind.

I think, on the whole,
both plates, very good effort.

Judy's star Joe has served his
creme caramel on the green plate.

The green plate, it had the cage,
it was standing up.

And the amber colour of that cage
is brilliant.

Yes, but the green plate,

sadly, introduced the hot milk
too hot onto the eggs,

which were not whipped enough.

There wasn't that silkiness.
It was scrambled.

But the flavour was a little bit
better than the gold plate.

While the gold plate
belongs to Rosemary's star Anton.

The gold plate, what caramel
they've put on there is so bitter.

The custard was delicious.

I think it was cooked about perfect,
to be fair.

But the caramel was a disaster.
Both have pros, both have cons.

I think we just have to put it
to a vote.

But who's creme caramel
will come out on top,

Joe's green plate
or Anton's gold plate?

CHEERING AND APPLAUSE

Anton and Joe
have done all they can.

But only one of them
can stay in the competition.

The chefs have been deliberating and
they've come to a final decision.

But before we find out who's safe
and who's leaving the competition,

we need to find out
whether Rosemary or Judy

voted to eliminate their own star.

So, Rosemary...

...did you vote for the green
or the gold dish as your favourite?

I voted for the green.

I don't know if I'm more hurt...

I don't know if I'm hurt
or surprised.

The green dish was cooked by joe.

Why?

Why?!

Well, Judy, we now know that
the green dish was cooked by Joe.

So, tell us,
which dish did you vote for?

Green!

OK, so, we know two votes.

But it doesn't tell the whole story,

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

We can reveal that the winner
of the Cook Off,

with five votes to three,
and going through to next week is...

- I
Oh!

APPLAUSE

Oh, Rosemary,
how much has Anton improved?

I'm so proud of him.
Thank you.

I'm so proud of you, seriously.
I think you've been brilliant.

I mean that.
Absolutely brilliant.

Anton, have you enjoyed it?

I've loved every second of it.

And Rosemary, she is the best.

She is wonderful, fun,
a brilliant teacher.

And, Joe,
I think you're enormously talented

and I'm thrilled you're through.
Thank you, Anton.

Judy...?
Yeah, not so much.

LAUGHTER

On that note, that's it from us.

Join us next week

when our stars will be giving us
a taste of Thailand.

Oh, I haven't been this excited

since Rosemary Shrager's
last hot tub party.

We'll see you then. Bye!

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