CWTS 2024 episode 1
Category
🦄
CreativityTranscript
00:00Ah, dinner party week.
00:02I always make a black forest gato for a dinner party.
00:05My sister got married in a gato.
00:07I don't think she did.
00:07She did.
00:08I was there.
00:09France, gato.
00:11Cooking with the Stars, sponsored by M&S King Cherries.
00:14Right now I'm feeling nervous, nervous.
00:27Am I going to be a natural in the kitchen?
00:29I fear not.
00:33In the kitchen, I go full jazz.
00:35I don't follow recipes.
00:36It kind of gives me the egg.
00:40I'm going for gold.
00:41Just this one more time.
00:42One more.
00:48I'm here to win, and I'm not going out in the first round
00:50like last year.
00:54It's my first year here.
00:55Those other pro chefs better watch out.
01:00I'm coming for that golden frying pan.
01:03Let the games begin.
01:06I dropped my trapping glove.
01:07Ooh, beautiful.
01:09No!
01:09Oh.
01:10I am so excited.
01:12Really good, you know?
01:13Bubbling.
01:14That looks fabulous.
01:17Incredible.
01:19Unbelievably delicious.
01:22You better impress them.
01:23Banging!
01:24Ooh!
01:25Ooh!
01:26Ooh!
01:26Ooh!
01:27Ooh!
01:28Ooh!
01:30I'll go home.
01:33This is a disaster.
01:34Wow, that's hot.
01:35Oh, my God.
01:36What the?
01:37Oh, no.
01:38Yes!
01:41What the hell is going on?
01:42Quick, quick, quick.
01:43I'm starting to freak out a little bit.
01:46I don't think Jack really knows who he's talking about.
01:50Bang on, baby.
01:59Enthusiastic.
02:00Welcome to a brand new series of Cooking with the Stars.
02:04The ultimate showbiz food fight is back.
02:07Yes.
02:08Ow.
02:09Eight stars are ready to compete head-to-head
02:12in cooking challenges.
02:13But here's the twist.
02:14None of them can cook.
02:16So don't panic, though.
02:19Each of them have been paired with a world-class chef who's
02:21going to mentor them through the whole competition.
02:24And here they are.
02:25It's our stars and their mentors.
02:30Katherine.
02:31Hello.
02:32Tell me all about your cooking skills.
02:33My favourite is, like, this lovely white wine.
02:37A white wine.
02:42Will you be having a white wine before you start cooking?
02:44Absolutely not, Tom.
02:45I'm in it to win it.
02:46These other celebrities are trash.
02:52I think this is the first time we've had someone...
02:55Talented?
02:56One of our stars.
02:59And I'm here to win.
03:04Tonight, we'll see our first four stars in action.
03:08And this week, you'll be creating
03:09ultimate dinner party dishes.
03:12So let's get going with the first cooking
03:14battle of the series.
03:15It is the greatest abbey since Westminster
03:18versus the greatest carol since Ding Dong Merrily On High.
03:22Please welcome, Clancy versus Vorderman.
03:30I'm Abbey Clancy.
03:31I've got four kids who are constantly
03:33complaining about my food.
03:35Oh, I'm full.
03:36Yeah, it's not good.
03:37I want my kids to tell me how amazing I am at cooking.
03:40And then I'll go to bed a happy mom.
03:45Whatever you put your mind to, you can do.
03:46Will I enjoy cooking?
03:48You'll get a lot out of it.
03:49So will I.
03:50I think you will.
03:52What type of chef do you need?
03:53Because I'm just thinking you need someone who's tough.
03:56Someone you don't talk over.
04:00Ah!
04:01Michael!
04:02Hello.
04:02How are you?
04:03I'm Michael Keynes, Michelin star chef.
04:05I'll be bringing all of that experience
04:07from the Michelin star environment
04:08to the competition.
04:11Are you a good cook?
04:12Basic.
04:13Michael seems lovely.
04:14Hopefully, by the end, I'll be near enough
04:16a Michelin star chef myself.
04:18So this week, Abbey, the dinner party dish I've chosen
04:20is a wonderful pan-fried sirloin steak with chimichurri.
04:23Oh, nice.
04:24We're going to do grilled asparagus,
04:26roast meat, roast potatoes, and some cherry tomatoes.
04:29Well, usually when I make a steak at home,
04:31it's burnt on the outside and raw in the middle.
04:34You sure about this, babe?
04:35It's so good.
04:38Steak's got to be beautifully cooked.
04:39Put a bit of butter right in this middle.
04:41The thing that everybody's going to be looking at
04:43is the quality of the cooking of the steak.
04:45Put that end of a thermometer into the middle of the meat.
04:47It's essentially steak and chips,
04:49but the temperature of the meat freaks me out
04:51because I've never done that in my life.
04:53Take the steak out.
04:54Don't waste any of that.
04:56No smoke in sight.
04:57Can't believe it.
04:58Look what mommy's made.
04:59What do you think?
05:00I love it.
05:01Do you?
05:02This may seem simple, but Abbey needs
05:05to get everything perfect.
05:07There's nowhere to hide.
05:08Unbelievable.
05:09I do feel nervous under the pressure of the studio.
05:12Hopefully, I don't go to complete.
05:18My name's Carol Vorderman.
05:20For 26 years, I was at the beck and call of the countdown clock.
05:25Boo!
05:27So I'm pretty good on timing.
05:29I've fallen out of love with cooking.
05:31I have one meal a day, and then for a snack,
05:35I literally have a pack of sprouts.
05:41Look at this.
05:43I'm really hoping my chef will allow me to fall
05:46back in love with cooking.
05:48Hello.
05:49Yeah.
05:50Excited now.
05:51Oh.
05:53I'm Tony Singh, a chef from Edinburgh, Scotland.
05:56I've been cooking for over 36 years.
05:58I got an MBE from my work for the restaurant industry.
06:02You're competitive.
06:03I'm very competitive.
06:04Excellent.
06:05So we're going to really go for it.
06:06Well, yeah, as long as we don't get kicked out first.
06:09The theme is dinner party, and we're
06:12going to make salmon koubiak.
06:13What's that?
06:14The salmon koubiak is salmon, eggs, and rice,
06:17and herbs wrapped in puff pastry.
06:20Think of beef wellington, but with salmon.
06:22And then we've got our champagne reduction sauce.
06:25You see, I don't do reducing.
06:26Yeah, you do reducing today.
06:29This dish is all about timing.
06:31Oh, nice.
06:32Oh, this is very grand.
06:34She has to get the koubiak in the oven half an hour.
06:37For how long?
06:3730 minutes.
06:38It should be now.
06:39If we get that wrong, we'll have raw fish.
06:43What we're going to do now is get the sauce done.
06:45Champagne.
06:46You must have opened a few bottles.
06:48I have.
06:49Woo!
06:50OK.
06:52Tony's idea of a glass is very generous.
06:55That's two glasses.
06:56No.
06:57Small glasses in your house.
06:59Just going to finish that off with a little touch of cream.
07:01Look at that, how shiny it is.
07:02Look at that.
07:04This is going to be hard, because bringing it
07:06all together in an hour is a very tall order.
07:11Oh, baby!
07:13Don't know if it's cooked properly until you slice it.
07:16Are we ready?
07:18Oh, look at that.
07:21Salmon's just cooked.
07:22So 30 minutes is right, isn't it?
07:24Yeah, 30 minutes is right.
07:25So let's see if I'm capable.
07:28Here's to us.
07:29Here's to us.
07:30Woo!
07:31Woo!
07:32Woo!
07:33Abby and Carol, welcome to the kitchen.
07:37I've never been so scared in a kitchen in my entire life.
07:40Oh, really?
07:41It's weird, Abby, isn't it?
07:42You suddenly get, like, butterflies in your stomach.
07:45It's all fun and games until you actually
07:46have to stand there, isn't it?
07:47Yeah, I know.
07:48OK, it's time for our first battle of the series.
07:51Stars, you are going to have one hour
07:53to prepare your dinner platter dish.
07:55Then you will be judged by the six remaining chefs
07:59who aren't involved in this battle.
08:01The loser will face the cook-off to remain in the competition.
08:06One star will be eliminated at the end of the show.
08:09However, you do have a lifeline.
08:12All you have to do is go and bang the golden frying pan,
08:15and your mentor can come in and help you for two minutes.
08:19Good luck to you both.
08:20Stars, get cooking!
08:22Woo!
08:25All right.
08:26Where's my knife?
08:27Good luck, Carol.
08:28Well, I'm just boiling an egg to start with.
08:31Why is that suddenly difficult?
08:33That's exactly how I feel.
08:35OK, me potatoes are done.
08:37I'm going to get on with the chimichurri.
08:40My nails are my superpower.
08:42It's like a built-in knife.
08:44For her ultimate dinner party dish,
08:46Abby is making sirloin steak with a chimichurri sauce,
08:49grilled asparagus, and roasted rosemary potatoes.
08:53The success of this seemingly simple dish
08:55relies on every element being perfectly executed.
09:01Steak's a classic dish.
09:02It's a little bit unchallenging for a dinner party.
09:05I think it's a good dish because ultimately,
09:07it's going to be about cooking of that steak.
09:09We want it to be beautifully cooked.
09:10You know, even something that we think is quite simple,
09:13for them, is very challenging.
09:15I've done this wrong already.
09:16I'm not supposed to garlic in until after I've blended it.
09:21Come on, Carol.
09:23So I'm just skinning the salmon in this amazing thing
09:28that I'm going to try and assemble.
09:30Carol is attempting salmon culibac,
09:33a pastry-wrapped parcel of salmon, mushroom, rice, and egg
09:37served with green beans and a champagne veloute sauce.
09:40But to pull off this ambitious dish,
09:43she'll need to demonstrate both technical skill and speed.
09:47Oh.
09:49I'm more worried about time now.
09:51This is going to take a longer time than we needed.
09:53Because I've got to get it all in the oven as soon as possible.
09:59I'm going for Tony.
10:00Oh.
10:01Carol's going in.
10:02Tony!
10:04First gone with the series, that is.
10:05It's quite early to go in with that, isn't it?
10:07Carol ain't messing about.
10:08She's only five minutes in.
10:10I need you!
10:15Is that clear, honey?
10:17Crystal clear, sweetheart.
10:19Sweetheart?
10:21Check.
10:21Cooking with the Stars, sponsored by M&S Collection Honey.
10:26Is that clear, honey?
10:28Crystal clear, sweetheart.
10:30Sweetheart?
10:32Check.
10:32Cooking with the Stars, sponsored by M&S Collection Honey.
10:36Welcome back to Cooking with the Stars.
10:38It is dinner party week in our first cooking battle of the series.
10:42And it's Carol Vorderman versus Abby Clampson.
10:46Right, I need chopping.
10:48Mushrooms, onion.
10:50Because I take forever to chop.
10:52Just get him in to do the chopping.
10:53Yeah.
10:54Think about it.
10:54Tony's going to do all of our chopping in two minutes.
10:56Yeah, it's clever.
10:58I'm going to start with the sauce.
11:00Right, I'm opening the champagne.
11:01Oh, yes.
11:02Oh, give us a little glass of that.
11:04Give us a little glass of that.
11:05Yeah.
11:06Woo!
11:07Woo!
11:08Yeah!
11:10Done.
11:11Perfect.
11:11Pour it into there.
11:13You got a problem, Carol?
11:14Put in about the same as the shellfish stock.
11:19Out.
11:20Tony, out the kitchen.
11:21Yes!
11:22Good.
11:25I'm just adding the cream.
11:27Dill in there.
11:29And bring to the boil.
11:30Because you've got to reduce it.
11:32Got to get this nice and fine.
11:34Because this has got to look pretty for the chimichurri.
11:37It doesn't look like Michael's.
11:40I'm going to put more herbs in this and more oil.
11:43Just want to get this right.
11:44Stars, that's 30 minutes.
11:46You have 30 minutes left.
11:48So next, I'm going to build the salmon.
11:51Yes, we're building.
11:53The koubiak should be in oven.
11:54There we go.
11:55She's half an hour cook.
11:56She's going to put our salmon down.
11:58That like that.
11:59Then the rice and egg.
12:01This is all going to like wrap up.
12:03If we don't get the koubiak put in the oven,
12:06there's a huge risk it's not going to be cooked.
12:08Glaze it.
12:09Carol looks like she's rushing.
12:11Yeah, she's running out of time.
12:13What's going to happen if it's undercooked?
12:15We could have soggy pastry, raw fish.
12:17Good grief.
12:18We're worried, Tony, about mine being too simple.
12:20But have you kind of bitten off more than she can cook?
12:22I've buggered the lattice.
12:24Oh, my God.
12:25The lattice is a mess.
12:27Oh, for God's sake.
12:28Why doesn't she just put it in the oven?
12:30It looks like a string vest, darling.
12:32It's perfect.
12:33What?
12:35She's done it.
12:36Oh.
12:38Guys, 20 minutes left.
12:4020 minutes now.
12:41Get that in the oven.
12:42Don't put it in too soon, Carol.
12:44You don't want to overcook that, Carol.
12:46It's going in the oven.
12:51Oh, my goodness me.
12:53Oh, let's do the steak.
12:55For the steak, it's all about medium rare.
12:57This is the moment of truth.
12:58Got to just seal this.
13:00Set to 38 degrees, cool temperature.
13:0430 degrees.
13:05So we've got a bit of time to go.
13:07Now I'm going to put these on.
13:09You're absolutely smashing it, Abby.
13:11My mind's just gone.
13:13I love that you're like, I'm trying to impress my kids.
13:16I know.
13:17Nobody else, like, Peter, he's all right.
13:19Doesn't care.
13:20It's the kids.
13:21Peter's got the kids in the house.
13:23Should I put these in?
13:25He went, cheeky little nod.
13:28Let's see where we are.
13:30Oh, 38.
13:3245.
13:34I'm going to put this on here to rest.
13:37They'll be lovely and juicy now.
13:38OK, potatoes from the oven.
13:40Five minutes left.
13:41Five minutes now.
13:45Nice, Carol.
13:46That's good.
13:48The pastry's looking perfect, but I'm more concerned
13:51about it being cooked.
13:53OK, I'm going to cut my steak.
13:56It's a bit pink, but it'll have to do.
14:01I don't know if I'm putting myself through this.
14:03Two minutes, stars.
14:04Two minutes.
14:06Are you ready, gang?
14:07Here we go, yes.
14:08Woo!
14:10That looks fabulous.
14:11This is the moment of truth.
14:13It's cooked.
14:13I'll be chuffed.
14:15Come on, baby.
14:17Oh my god, it's pink.
14:19We can get away with a bit of pink salmon.
14:20It's all right, I think.
14:22Pink salmon's fine, but raw salmon, no, no.
14:25One minute remaining.
14:28Where's my chimichurri thing?
14:30Come on, let's get it on the plate.
14:3230 seconds.
14:33Remember, if it ain't on the plate, it don't get eight.
14:38These are my asparaguses.
14:40They look good.
14:4210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
14:53Yay!
14:54Woo!
14:56That looks fantastic.
14:57Wow.
15:00Abby has prepared sirloin steak with a chimichurri sauce,
15:04rosemary roast potatoes, and M&S asparagus.
15:08To impress the judges, she'll need
15:10to have achieved a perfectly cooked pink steak.
15:14That was way worse than I expected.
15:17I really don't want to be in the cook-off.
15:19I don't think I could do it.
15:22Carol has cooked salmon culibac,
15:24served with a champagne velouté sauce and fine green beans.
15:28But will the salmon in her pastry parcel be cooked?
15:32I needed more time, but I'm really
15:35hoping the judges appreciate the effort that's
15:38gone into the whole thing.
15:40Fingers crossed.
15:42With the six non-competing chefs ready at the judges' table,
15:45it's time to find out who is safe
15:48and who will have to fight for survival in the cook-off.
15:52Chefs, it's time to taste.
15:55First up, it's Carol's salmon culibac with green beans
15:59and a champagne velouté sauce.
16:03We'll start with you, April.
16:05Carol, I think that this dish was definitely
16:07worthy of a dinner party.
16:09Unfortunately for me, whilst I love my salmon pink,
16:12this was a little bit under.
16:13But overall, it was delicious.
16:15Thank you.
16:17Michael O.
16:18Carol, I think this is an incredibly
16:21ambitious plate of food.
16:23The salmon is definitely under, but I'm kind of OK with that.
16:26And I really enjoy the sauce.
16:28Well done.
16:29Jack.
16:30The salmon for me is fine.
16:31No problem with that.
16:32As a dish, it really shows immense expertise.
16:35So well done.
16:39All right, chefs.
16:40Next up, we've got Abby's sirloin steak
16:42with chimichurri, asparagus, and roasted new potatoes.
16:46What's the steak like?
16:48Perfect.
16:50Shalina.
16:51Abby, the issue with seemingly simple dishes
16:54is that there is nowhere to hide.
16:56All the elements need to be cooked perfectly.
16:58And I think you've demonstrated it.
17:00Beautiful seasoning.
17:02Bang on the money.
17:03Thank you.
17:04Poppy.
17:05It is a really delicious dish.
17:07The asparagus is cooked really well.
17:09Potatoes, banging.
17:11Love them.
17:12So well done.
17:13And Rosemary.
17:14Abby.
17:16If you're doing something like that, it has to be perfect.
17:20That beef was delicious.
17:21But I feel the asparagus could have done it
17:23with a little bit more seasoning.
17:25But well done.
17:30Chefs, you've tasted both dishes.
17:32But now it's decision time.
17:34Remember, you'll be voting for your favourite dish
17:37and who you want to stay in the competition.
17:40The person with the fewest votes will face the cook-off
17:43and could be eliminated at the end of the show.
17:48Jack, we'll come to you first.
17:50Who do you think cooked the best dinner pot dish?
17:53It's a competition between simplicity and ambition.
17:58But the simplicity was executed perfectly.
18:00So for me, it's Abby.
18:03Thank you.
18:06Poppy.
18:07The dish that I want to save and is my favourite is Carol's.
18:12Well done.
18:15Rosemary, which dish was your favourite?
18:18The one I've gone with is Abby.
18:26Shalina.
18:27I would be very happy to attend either one of your parties.
18:31However, the dish for me that wins is Abby.
18:34So Abby has three votes.
18:36Carol has one.
18:37Michael, if you vote for Abby, then
18:40Carol is heading to the cook-off.
18:44The dish I'm going for, it was just a perfectly executed plate
18:47of food.
18:49So I'm voting for Abby.
18:51Thank you.
18:52Well done, darling.
18:55That means, Abby, you are through to the next round.
18:59Thanks, guys.
19:01Carol, commiserations.
19:03Also, you got through a whole bottle of champagne earlier.
19:05I'm not surprised you're having fun.
19:07So who will Carol face in the cook-off?
19:09It's online views versus dancing shoes.
19:12Yes, it's social media sensation Harry Pinero
19:15and dance superstar Pasha Kovalev.
19:23My name is Harry Pinero and people know me for being a content
19:26creator and a presenter.
19:28Smells like success.
19:29I don't cook nothing.
19:31I just put food in the air fryer.
19:33This is me.
19:34I hope that my chef isn't old school and isn't like,
19:36hey, pass the parsley.
19:38No, bro.
19:39Like, chat to me properly.
19:41Let's create some great memories together.
19:43Harry.
19:45You've got to hug it out, brother.
19:48I'm Michael O'Hare.
19:49I'm known for food that is energetic, that is avant-garde,
19:52and I've held a mission for a long time.
19:54I'm known for food that is energetic,
19:56that is avant-garde, and I've held a mission
19:58on staff for nine years.
20:00It's my first year here, so those other pro chefs
20:02better watch out.
20:04You've got lovely hair.
20:05Thank you.
20:06You've got a nice beard.
20:07It's going to work perfectly.
20:09If he cooks as well as he looks,
20:11then, yeah, we're good.
20:13This week, we're doing dinner party dishes.
20:15We're doing roast and crispy duck with strawberry hoisin
20:18and quick-pickled cucumbers.
20:20Oh, yeah, no, yeah, of course.
20:23This is a challenging dish for any chef.
20:25All of it in?
20:26Yeah.
20:27For an amateur like Harry to come into it,
20:29it's a big ask, but we're going in strong
20:31and there's no point in holding back.
20:33I'm going to dry it.
20:34I've got a special technique for drying that for you.
20:36I threw a few new tools at Harry.
20:38Hair dryers.
20:39Didn't know they were in the kitchen.
20:41We want to get as much moisture out of the duck as possible
20:44because we're trying to get that skin crispy.
20:46Do I argue with a man like that? No.
20:48Oh, yeah.
20:50Now we're talking.
20:51A blowtorch.
20:52That's what I'm here for, I'm here to learn.
20:54For making your sauce,
20:55we're just going to warm the strawberries
20:57and let the sugars bleed out.
20:58I can tell you the things I remember.
21:00Hoisin, honey.
21:01Hang on.
21:02That's on the money.
21:03A little vinegar.
21:05Mix that together.
21:06Oh, that feels so good.
21:08Put it in a pan, let it bleed.
21:10So that's the sauce done.
21:11Oh, that's so nice.
21:12Look at it.
21:13That's it.
21:14I threw a lot of information at Harry
21:16and he assures me he was listening.
21:18I really hoped that he was
21:20not just nodding and giving me what I wanted to hear.
21:22We are a dream team.
21:23Michael and Harry's.
21:25That's it.
21:26No, there's a lot of steps,
21:28which, if I'm honest, you're the truth,
21:30I've forgotten all of them.
21:33My name is Pasha Kovalev
21:34and you might know me from a little show
21:36called Strictly Come Dancing.
21:40If I get a golden frying pan,
21:42it will definitely go on the shelf
21:44next to my glitter ball trophy.
21:46Every time my wife will be complaining
21:48about my cooking, I'll be pointing at that.
21:52I mean, it has been noted
21:53you're not the fastest chopper in the West.
21:56Oh, listen.
21:58Chefs in the kitchen are always intense,
22:00being very demanding,
22:02so I hope the chef I get
22:04is not going to be like that.
22:08Hi.
22:09Hello.
22:10How are you?
22:11I'm great.
22:13I am April Jackson,
22:14owner of a modern British restaurant
22:16influenced by my Jamaican heritage.
22:18Spice is always on the menu.
22:20Oh!
22:21And here we start.
22:22I like it. I'm ready.
22:24Whilst I love to have fun in the kitchen,
22:26let's not get confused.
22:27I'm serious about this competition
22:28and I want to win.
22:31I'm really excited
22:32that we're going to be working
22:33solely with vegan recipes.
22:35I've been vegan for about five, six years
22:37and I never look back.
22:40So this week,
22:41we are cooking a tandoori-spiced cauliflower,
22:43coconut rice,
22:44red lentil dip,
22:46roasted chickpeas
22:47and garlic coriander sauce.
22:48We're using all of these spices, babes.
22:52Dealing with spices
22:53is a very personal thing.
22:54So that's
22:55two teaspoons of garam masala.
22:57You can always add,
22:58you can't take away.
22:59Yoghurt.
23:00To be honest,
23:01I never actually
23:02used spice that much
23:03as like a red flag.
23:04No.
23:05I trust you, babes.
23:07Be one with the spices.
23:08So it's going to be
23:09really important
23:10that Pasha balances everything
23:11so that it becomes
23:12one harmonious dish.
23:14I would put more lemon in it
23:15but what do you think?
23:16I'm happy.
23:17It's great.
23:19I think I still need to find
23:20that perfect balance.
23:23I'm not just saying it
23:24but it's a winner.
23:25And it's not a chicken dinner.
23:28Can I repeat
23:29the whole thing again
23:30on my own?
23:33Now I can feel the pressure.
23:36Harry and Pasha!
23:38Welcome to the kitchen!
23:40Harry, how has it been
23:41working with Michael?
23:42Incredible.
23:43We're a match made in food heaven,
23:44I guess.
23:47Don't play with me, man!
23:50Pasha,
23:51feeling the pressure?
23:52A little bit of
23:53nerves
23:54but I think it's just
23:55once in a time...
23:56You keep doing this, don't you?
23:57That's natural,
23:58you know,
23:59anything I do
24:00I do with a little bit
24:01of dancing in it.
24:02Good.
24:03Harry and Pasha,
24:04it is your turn
24:05to impress
24:06with your dinner party dishes
24:07but you will only
24:08have one hour.
24:09Remember,
24:10you can bang
24:11your golden frying pans
24:12and receive two minutes
24:13from your mentors.
24:15Stars,
24:16get cooking!
24:22Enjoying, guys?
24:24Don't want to waste no time.
24:25Cucumbers.
24:26Harry, how are you doing?
24:27I'm doing alright,
24:28you know,
24:29chopping skills
24:30have definitely improved.
24:31I'm going to mix up
24:32the baby cucumbers
24:33with salt and some sugar
24:34and I'm going to
24:35leave them for a while.
24:36Looks incredible
24:37but trust me,
24:38it's going to look
24:39even better when I'm done.
24:43Yeah, no one could ever
24:44have beef with Pasha
24:45because he's so lovely.
24:46And because he's a vegan.
24:47Such a lovely vegan.
24:54Yeah, no one could ever
24:55have beef with Pasha
24:56because he's so lovely.
24:57And because he's a vegan.
24:58Such a lovely vegan.
24:59Cooking with the Stars
25:00sponsored by
25:01M&S British cauliflower
25:07Welcome back
25:08to Cooking with the Stars
25:09where Harry Piñero
25:10and Pasha Kovalev
25:11are hoping to win
25:12are hoping to impress with their dinner party dishes.
25:15So now I'm mixing a little sauce that I will coat this cauliflower in.
25:21A little bit of coconut vegan yoghurt.
25:24Let's see. Who likes it spicy?
25:27Pasha is cooking a vegan dinner party dish.
25:30Tandoori-spiced cauliflower with coconut rice,
25:33red lentil hummus, toasted chickpeas and a garlic and coriander sauce.
25:37To succeed, he will need to ensure he balances the spices
25:41and cooks the cauliflower steak to perfection.
25:46Hello, cauliflower. Make sure it's all covered.
25:49Getting all of that flavour throughout is going to be really important.
25:52Rub them together for luck.
25:54I don't think cooking with this many spices
25:56is something that comes naturally to Pasha.
25:58So we're going to really make sure that we get the seasoning on point.
26:01All right, I think we can move on.
26:05Right now I'm going to poach the duck for just ten seconds.
26:08Harry's cooking roasted duck crown with crispy duck leg
26:12in a strawberry hoisin sauce and M&S baby cucumbers.
26:15Will he master the complex techniques involved in preparing the duck
26:20and correctly balance the strawberry hoisin flavours?
26:24He's just going to poach it, just to take that first layer of fat off it.
26:26And then he's going to give it a quick blow-dry.
26:29Blow-dry time.
26:30I thought that was for Michael's hair.
26:34If that skin comes as good as your hair,
26:36I might be a little bit in trouble.
26:40Harry! Yes, sir.
26:41What on earth are you doing? Are you giving it the shampoo and set?
26:44I am a part-time hairdresser.
26:46So if you ever need anything...
26:48Yeah, that would be great, actually. I was thinking about getting a perm.
26:51I'm going to give it a bit of heat.
26:52Then it makes it crispy.
26:53Crispy. Just how you like it.
26:55Just how I like it.
26:57Hopefully that duck's going to have the most fabulous hairdo.
26:59It will be. All right. See you later.
27:01No worries.
27:02It's not searing to the point I want it to sear.
27:06It's really important that you get a nice colour on the cauliflower.
27:08Oh, yeah, that's much better.
27:10But also, it's going to make sure that those spices are toasted.
27:12And as we know, the toasted spices are a lot more pleasant to eat.
27:16Asha, a resident dancer.
27:20Dancing away around the cauliflower.
27:21Trying to dance around this cauliflower.
27:23What dance would best express this dish?
27:25Oh, it's definitely full of flavour.
27:27It's something like samba because...
27:28Samba.
27:29...it's a lot of spices going on, a lot of energy.
27:33Knees and hips and knees and hips and knees and hips and knees and hips.
27:38Did I do it right?
27:39Anyway. A little bit more work.
27:40Thank you, Asha. Keep going.
27:44So what we want to do is just give it a bit more colour
27:46just before it goes into the oven.
27:48Oh, my gosh.
27:49That poor duck has been through so much today.
27:54And that needs to go in the oven about now
27:55because that resting time is important for him.
27:58He needs to put the risquettes on.
28:00Stars, 30 minutes left.
28:02You're halfway.
28:04You got this, guys.
28:05Let's go, guys.
28:06Chickpeas, beautiful.
28:08What else do we need? Garlic paste and a ginger paste.
28:12That's going to go into our lentils.
28:15Feels like lentils need some more water.
28:20So I told Pasha to add water gradually with those lentils.
28:24The danger is that you can't just whip up some more lentils and thicken it.
28:28And I'm going to raise it up.
28:29OK.
28:30It's supposed to be the texture of, like, a silky dip.
28:33Look at that. Look, look, look.
28:34I don't think she's blinked once.
28:36April, breathe.
28:40Now that the strawberries are bleeding, I'm putting in the hoisin sauce.
28:43The sauce that he's making, I need nice and thick.
28:46OK. He's going to coat the duck.
28:47Got some honey.
28:48I want as much water taken out of them as possible.
28:52Rice wine vinegar.
28:53Yeah.
28:54My God, what's he putting in there?
28:57I think he's getting this recipe mixed up.
28:58He's just put a load of vinegar into that hoisin sauce.
29:01It's going to be so sharp, so acidic.
29:03And that's going to need balancing.
29:06Oh, s***.
29:07Your sauce has gone into the blender without any reduction.
29:10It needs to be thicker.
29:14I'm going to hit the gong.
29:15I think we've got a gong going on.
29:20Let's go over here. All right.
29:22He has got a lot to do. He's got loads to do.
29:24I'm just going to check this sauce, Harry. It looks very watery.
29:26Did you put vinegar in that?
29:27Yes, but not all of it.
29:28His hoisin sauce is quite specific.
29:31Reduce that down.
29:32Let it get thick and syrupy.
29:33You've got to get that spot on.
29:35Duck fat. Yeah, right.
29:37That can go in there.
29:38Because it's so acidic, you're going to need things to cut that.
29:40So, salt, sugar and fat, right?
29:42OK.
29:44Michael, time's up.
29:45Out, out, out, please.
29:46We've got this, we've got this.
29:47Oh.
29:49Well done, Michael.
29:50Stars, ten minutes.
29:52Chop, chop.
29:53Quite literally.
29:55Just trying to get the right consistency and right flavour.
30:00Oh, he's going in more water.
30:03And it's just not cooperating.
30:06I'm most nervous about the consistency of the lentil dip
30:10because that texture is super important.
30:13Yeah, it's good.
30:14Now I'm going to go in.
30:16Harry's carving his duck.
30:18It should be elegantly carved,
30:19just chopping at the duck, straight on the carcass.
30:23That doesn't look as cooked as it needs to be.
30:25The duck's cooked beautifully.
30:27He's thinking it's raw underneath.
30:28He's leaving the best part.
30:30I'm picking the most cooked bits.
30:32We need some of that lean meat from underneath.
30:37Stars, two minutes now.
30:39Two minutes.
30:40Woo!
30:41Go on, Harry!
30:42Hold on, hold on, don't flip, I'm ready yet.
30:44Wait, hold on.
30:45I'm putting the hoisin sauce over the duck.
30:48Harry, get quacking.
30:49Looking really good, you know?
30:51Yes!
30:52Yes, Pasha!
30:53Go, get it, Harry!
30:55Woo!
30:56Woo!
30:57Woo!
30:58Yes, Pasha!
30:59Thank you, guys.
31:00I'm putting crackers on here.
31:02Presentation is something I'm learning.
31:04My lentils are here.
31:07Woo, yes, Pasha!
31:09Cucumbers, cucumbers, cucumbers.
31:12Michael plated it differently,
31:14but I've gone Harry P style.
31:15I'm going to go with the duck.
31:17I'm going to go with the duck.
31:18Ten, nine, eight...
31:21Hopefully that's enough.
31:22...seven, six, five, four, three, two, one.
31:29Yay!
31:31Nice.
31:32Oh, that's gorgeous.
31:33I'm proud of us, man.
31:34I'm proud of us.
31:35Well done.
31:36Well done.
31:37For his dinner party dish,
31:39Pasha has served tandoori-spiced cauliflower,
31:42coconut rice, red lentil hummus,
31:45toasted chickpeas and a little bit of...
31:48peas and a garlic and coriander sauce. A smooth lentil hummus and a beautifully spiced cauliflower
31:53steak will be the key to avoiding the cook-off. Spices are everything and I wanted to get them
31:58right because that can make or break the whole composition. Now we'll just have to see if judges
32:04like it. Harry's cooked roasted duck crown and crispy duck leg in a strawberry hoisin sauce with
32:10quick pickled baby cucumbers. But will the complex duck cookery and the strawberry hoisin flavours
32:16be enough to wow the chefs? I definitely thought that the duck was undercooked but upon reflection
32:23it wasn't but um looks great so hopefully that helps you know. Chefs it's time to taste. First
32:31up we've got Harry's dish which is roasted crown of duck with strawberry hoisin sauce. It's had a
32:38blow dry but is it dinner party ready? Right chefs let's get your thoughts. Jack. Harry um first week
32:45in the competition some interesting techniques which we've not seen in the kitchen here before.
32:50The duck is cut in a slightly funny way so it's a little bit chewy. For me there wasn't enough
32:54sauce but for a first dish it's a really good effort so well done. Shalina. Harry that's a
33:00really beautiful dish. The duck was cooked perfectly. For me the thing that's letting
33:05this dish down is your plating. I'm a girl who likes to eat and that's not enough for me.
33:09Michael. Harry well done. Super impressed with the strawberry hoisin sauce. The thing that let it
33:16down actually is I just wanted more of that duck. You know I think the best of the duck was left on
33:20the carcass. If it's good you want to eat it. Thank you. It wasn't left on the carcass because I ate it.
33:29Well up next is Pasha's dish of tandoori spiced cauliflower with coconut rice. Tuck in chefs.
33:42What do you think? We'll start with you Tony. Pasha that cauliflower is fantastic. The depth
33:48of flavour and the roast spices. Overall a lovely dish. Poppy. The cauliflower steak is cooked
33:55beautifully and that lentil hummus is really delicious. One thing that I would have liked to
34:00see more of is a bit more of that garlicky sauce because that's really fresh and kind of brings
34:04that zinginess to it but well done. Rosemary. Well I'm gonna say one word. Banging.
34:18Down with the kids. Oh it's down with the kids.
34:20Just make sure that if you do get through that you think about presentation. Make it more refined. But seriously good.
34:34It's brunch time. Either Harry or Pasha will face Carol in the cook-off and could be eliminated
34:40at the end of the show. But whose dinner party dish impressed you enough to earn your vote?
34:46Tony we'll come to you first. I would be so happy to have either dish at a dinner party
34:52but with the perfect spicing and cooking of the cauliflower, Pasha.
35:01One dish for me packed the flavour in and so I'm choosing Pasha.
35:06For me there's one that just had a little edge that was Pasha.
35:18Pasha now has three votes so it all comes down to the next vote. Poppy if you vote for Pasha
35:26then Harry is heading to the cook-off. Poppy who was your winner? Both dishes were delicious.
35:30One of them just had so much more energy into it and that's why Pasha's is my favourite dish.
35:43Pasha congratulations. That means you won this battle. You can sit back
35:47relax. Commiserations Harry. How does it feel facing the cook-off with Carol?
35:54Iconic. Yeah over the moon.
35:59We're just a short break away from the first cook-off of the series. Harry and Carol will
36:04have to follow a recipe they've never seen before. One of them will be leaving the competition. This
36:10dinner party might be about to kick right off. Tom what do you think? Oh I think don't go anywhere.
36:14It's banging. Banging.
36:21Oh I love a Black Forest Ghetto. My sister got married in a ghetto. I don't think she did.
36:26She did. I was there. Cooking with the Stars sponsored by M&S King Cherries.
36:32Oh I love a Black Forest Ghetto. My sister got married in a ghetto. I don't think she did.
36:36She did. I was there.
36:38Cooking With The Stars, sponsored by M&S King Cherries.
36:41CHEERING AND APPLAUSE
36:46Welcome back to Cooking With The Stars,
36:49where Carol and Harry fail to impress our chefs
36:52with their dinner party dishes.
36:54They're about to face a cook-off to save their place in the competition.
36:58One of them will leave the kitchen tonight.
37:01To make this challenge even more difficult,
37:04you're going to be following a recipe that you have never laid eyes on before.
37:10It will then be judged blind by all eight chefs.
37:13They won't know who has cooked which dish,
37:16so essentially, your own chef could vote to send you home.
37:20Wow. As we know, it's dinner party week,
37:23and so for tonight's cook-off dish,
37:25you'll be making...
37:27..Black Forest Gatto.
37:28CHEERING
37:30Yeah, good day, man. It's been lovely, though, guys, as you will see.
37:33It's been great.
37:35Here's how it should be done.
37:39The Black Forest Gatto.
37:42An 80s dinner party classic.
37:45Chocolate, cherry, cream.
37:48Delicious.
37:49It's going to require a lot of skill to get this right.
37:53First, we make the fluffy chocolate sponge.
37:55You need to whip lots of air into the eggs and sugar.
38:00Fold in the flour really gently,
38:02or you'll end up with a really dense sponge.
38:06Over-bake, and those cakes will be really dry.
38:09While the cakes are baking, we make the cherry jam.
38:12It's all about getting that luscious, jammy texture.
38:15The cherries need to reduce, otherwise that jam will be runny.
38:18Reduce for too long, and the jam becomes gummy and hard to work with.
38:23Then, that show-stopping chocolate colour.
38:27Pipe the chocolate too thick,
38:29and it won't set in time to transfer to the cake.
38:33Layer up cake, cream and cherry jam.
38:39If the chocolate's actually hardened too much,
38:41it's just going to crack whilst you wrap it around the cake.
38:44It's literally make or break for the cake.
38:48It must be perfect.
38:51This is a really hard thing to pull off.
38:53Even a pastry chef would find this tricky.
38:57CHEERING
38:59So, Carol and Harry,
39:01you have got 55 minutes to complete the recipe in front of you.
39:06Good luck. Stars get cooking.
39:08CHEERING
39:11Straight to it!
39:13So, I have not baked a cake before.
39:16Carol would have had blackberry scotch, like in the 80s,
39:19but Harry didn't even know what it was,
39:21so she's kind of got an advantage, I feel.
39:23It's hard making something that you don't know what it looks like. Yeah.
39:26A Black Forest gâteau is really, really hard
39:28to get that balance of flavour right,
39:30that rich cocoa sponge, that gorgeous cherry jam
39:33and perfectly whipped cream.
39:35It's really going to be a challenge.
39:37How are you doing, Harry? Pretty good, you know.
39:39I'm stepping into the unknown.
39:4225 grams of this.
39:45Cos the thing is, on anything like this, it's got to be accurate.
39:49Bosh, bash, bosh.
39:51Some cocoa powder. Yeah, that'll do.
39:54There we go. Nice sieve, Harry. Great sieving.
39:57I've got fans in the stadium.
39:59The base of that cake, it's all about the whisking at the beginning,
40:02getting that aeration into it.
40:04So, right now, I've got the caster sugar,
40:07and we've got the... Oh, chill out, baby.
40:09And we've got the eggs, just whipping, whipping, whipping.
40:11Are you supposed to mix it so slowly?
40:14I've made a Victoria sponge and I whisk it quick and it rises.
40:18We really need to see pale and fluffiness
40:20from the eggs and the sugar.
40:22Look at that, baby.
40:25There we go.
40:26They've got completely different mixtures, haven't they? Yeah.
40:29Harry's is very runny.
40:31It's very.
40:34How's yours looking? It's looking brown.
40:36Mine's looking dark chocolatey.
40:38This is going in the middle oven.
40:41And start the timer.
40:44We are going to go with it.
40:46Those are some nice brownies, Harry.
40:50Carol and Harry, you've got 30 minutes left.
40:53Right. Cherry jam.
40:56Jam, sugar.
40:57The cherry jam is really important.
40:59You know, if they cook it for too long, the sugar can burn.
41:02Put it on a high boil.
41:03And if they reduce it too much, it could be really hard to spread.
41:06Oh, look at this.
41:08So, really important part.
41:10Now we're on to the chocolata.
41:13The chocolate needs to melt, man.
41:15Even trained chefs working with chocolate find it quite challenging,
41:19especially for these celebs who, I guarantee,
41:22they haven't done work like this before.
41:24Ow, that's hot!
41:25The fact that they're going to have to lattice that white chocolate
41:28and dark chocolate really is the challenge.
41:30This technique, we call this one winging it.
41:33Starr's 15 minutes now. 15 minutes.
41:36I honestly have no idea what I'm doing.
41:39OK, let me check my sponge.
41:42The moment of truth is when they take the cake out of the oven.
41:45Oh, very nice, Harry.
41:48This is where it could all go badly wrong.
41:50Hers are big.
41:52Yeah, they're a bit more spongy than his.
41:54Yeah.
41:56That's good.
41:57Even if I do say so myself!
41:59Goddamn!
42:01Carol's cake has risen a ton more.
42:03A lot higher than the cutter.
42:05It's a bit flat, I think.
42:07What we're going to do is make a little tower.
42:10So now we go around like a donut.
42:17But each one has three layers,
42:20so I don't want to run out of cream.
42:24All right, then.
42:26I'll put more cream on.
42:27They're going to complain about it. There's not enough cream.
42:30I guarantee it.
42:32Stars, five minutes left. Five minutes.
42:34What?!
42:35Bloody hell.
42:37That is sticky jam.
42:39It should be thinner.
42:40It looks like Halloween blood.
42:42Doesn't it?
42:43I think I've overboiled it.
42:45Ultimately, you've got to bring it together at the end.
42:48Layering up the cake, it has to have that wow factor.
42:53Oh, my Lord!
42:55It's like the Leaning Tower of Pisa!
42:58Ah!
43:01Ah!
43:03Now I've got to put some chocolate around the cake.
43:06I don't want to mess this up.
43:07The chocolate work is the final bit of the presentation,
43:10and it will make or break the cake.
43:12Never done this before.
43:14If the piping of that chocolate is too thin,
43:17it's going to be too brittle and snap.
43:19Now, if it's too thick, the chocolate wouldn't have set.
43:22One minute left. One minute.
43:24No. Absolute failure.
43:26It just hasn't set.
43:28Come on, last minute!
43:32Have yours gone up?
43:33No, no chance.
43:35Do you know what? It's not happening.
43:37Yep, not happening.
43:39And a cherry. Put a cherry on top.
43:41Come on, guys, you've got it.
43:43Ten, nine, eight, seven, six, five, four...
43:49Oh, my God, they're all falling over!
43:52..three, two, one!
43:55We did our best. We did our best.
43:58What a cook-off experience.
44:00The first time I've ever actually baked anything in my life,
44:03but we made it work. Proud of me.
44:05I'm very worried about the jam cos it's not sloppy enough.
44:09I've tried my best.
44:14This is my favourite bit.
44:16I'm going to cut. I want to see inside.
44:19Oh, that's great cake.
44:22Michael O'Hare's star, Harry,
44:24has served his Black Forest gâteau on the green plate.
44:27The green plate is lacking cream
44:30and the texture is somewhat dense,
44:33more like a brownie texture.
44:35You don't see any kind of air bubbles
44:37or anything that resembles a sponge.
44:39But the jam, I think it's delicious.
44:41I think the consistency is perfect on that.
44:43The cream, I get that lightness from it,
44:45but unfortunately there's simply not enough of it.
44:48I don't see any chocolate work,
44:50not even a remnant of a collar.
44:52While the gold plate belongs to Tony's star, Carol,
44:55but none of the chefs know which star cooked which plate.
44:59The gold plate definitely looks the part.
45:01It has height, it has layers.
45:03Unfortunately for me, that jam is awful.
45:06I think it's been over-reduced.
45:08I really like how much air is in the cake.
45:11And there is an attempt at the chocolate work,
45:13which is at least something.
45:15I think there are positives and negatives on both plates.
45:17I know which one I'm voting for,
45:19so shall we crack on?
45:29Carol and Harry,
45:31the chefs have tasted both of your dishes
45:34and they voted for their favourite.
45:36But before we reveal which star's dish received the most votes,
45:40it is time to find out if your mentor voted
45:43to keep you in the competition or to send you home.
45:47Tony, you voted for the gold dish as your favourite.
45:52Dead.
45:54I can confirm that dish was made by...
45:59..Carol.
46:01CHEERING
46:04Michael, the dish that you voted for was...
46:11..Harry's green dish.
46:13Come on!
46:15Come on!
46:19But there are still six more votes to consider
46:22that make up the final result.
46:24And I can reveal that the star with the most votes
46:29and staying in the competition is...
46:38..Carol.
46:41Well done, Carol. Well done.
46:44Congratulations, Carol.
46:47You're into the next stage of the competition.
46:49That must feel exciting.
46:51It is exhausting, I'll tell you that.
46:53Yeah, but... Oh.
46:55Thank you.
46:56Harry, we really don't want to see you leave the competition.
46:59It's the start of a new journey for me.
47:01I know that I've left here with some skills
47:03that I'm going to use in the kitchen
47:05and I've got a friend now, Michael.
47:07I've got a friend now, so I'm happy.
47:09Thank you.
47:11That's it for tonight.
47:13Next week, four more stars take to the kitchen
47:16where they're going to be cooking on a budget.
47:19We'll see you then. Bye. Bye.
47:39They should make Doing Dishes With The Stars.