CWtS 2024 episode 3
CWtS 2024 episode 3
Category
🦄
CreativityTranscript
00:00I love this week's theme, date night.
00:01Who knows, one thing might lead to another.
00:04Yeah, the food gets burnt,
00:05talks about his ex, spills red wine in my new dress.
00:20I think something's burning.
00:21There's no coming back from that.
00:23Looks like a mess. What?!
00:25I'm hanging on the wing of the prayer here.
00:26There's a table, Svea! Ah!
00:31Christopher, it's the end of the cookery road.
00:34I've had a wonderful time.
00:38Ah! Oh, my God.
00:40I chopped my trapping glove.
00:44Our stars cook their best date night dishes.
00:47My hands are shaking. I'm in trouble.
00:49Put your partners in as well.
00:50Ah!
00:52I'm so scared.
00:54Do you think I'm doing OK?
00:55Looking good, babe.
00:56Ah!
00:58I still have so many things to do.
00:59There's a lot could go wrong.
01:01Ah!
01:02Woo!
01:03Ah!
01:06Is that a baby? No.
01:17Welcome to Cooking With The Stars,
01:20where things are about to get spicy
01:21in the ultimate showbiz food fight.
01:24Six stars remain in the competition
01:26and we'll see three of them in action tonight
01:28under the guidance of their mentors.
01:30It's going to be hot, it's going to be fiery,
01:33it's going to be sizzling,
01:34and that's just the relationship between Biggins and Rosemary.
01:37Yes, speaking of which, love is in the air tonight
01:39as our stars cook their best date night dishes.
01:42It's the perfect time for each pair
01:44to prove they're a match made in heaven.
01:47So let's say hello to our stars.
01:49APPLAUSE
01:50Kasia, are you on to cha-cha-cha on a first date?
01:53Absolutely.
01:54Fool.
01:56Shimmy mode.
01:57LAUGHTER
01:59Ah!
02:00Same.
02:02OK, so let's get the battle going.
02:04It's our model... On verse.
02:06..versus our comedian... Encore.
02:08..versus our dancer.
02:09On one, two, three, four.
02:11Let's see how they prepared for this one.
02:13CHEERING
02:15MUSIC
02:18MUSIC
02:22Last week, I didn't follow Jack's recipe to the letter.
02:25Jack said not to add a lot of garlic,
02:27but I don't think Jack really knows what he's talking about.
02:29He's just randomly chucking stuff in.
02:31MUSIC
02:34I did a bit of jazz that the judges must have appreciated.
02:37The dish that I'm choosing is Catherine's.
02:40Catherine. Catherine. Catherine.
02:42APPLAUSE
02:44Jack is my mentor, I respect him very much,
02:46but this week, I'm going to ignore pretty much everything that he says.
02:49MUSIC
02:52We are going to do date night.
02:54Ooh!
02:55Beef fillet with beurre nais sauce,
02:57sautéed potatoes and blue cheese ranch dressing salad.
03:01This is the food that my husband really enjoys.
03:04Oh, I've already got myself!
03:07I'm too famous to peel potatoes.
03:10Fillet steak, you can't overcook it, so sear these off.
03:13Yep. And then I'm going to let you into a little secret.
03:16If we rest them at 60 degrees in this nice warm up,
03:19they'll be perfectly medium rare in an hour.
03:21All steaks, ever? Ever.
03:23They can't overcook. That's news I can use.
03:26Sauce is where it gets dicey.
03:28Crack three egg yolks into that bowl.
03:30I don't think beurre nais is a sauce that's designed
03:32to go well for most people.
03:34Start adding this clarified butter, literally like a dribble.
03:37Who's got time for this, though, Jack?
03:39Date night.
03:40I have a 40% chance of getting the beurre nais right.
03:44Sautéed potatoes go in here.
03:46The sautéed potatoes need to be crispy.
03:48Basically, keep tossing them.
03:50You want to get some colour on the outside.
03:51So they're meant to be fluffy on the inside, crispy on the outside?
03:54These are transferable skills, Jack,
03:56that can help me in my next marriage.
03:58Catherine's amazing to work with.
04:00I just don't want her confidence to overtake the ability,
04:04because you can be as funny as you want,
04:06but you've only got an hour.
04:08MUSIC PLAYS
04:11I think this is a lovely date night meal, and I won't let you down.
04:15I might let you down, but I will try not to.
04:17MUSIC PLAYS
04:22As soon as it got in the kitchen, it just all went wrong.
04:25Where's my chimichurri thing?
04:28I don't know if I'm putting myself through this stress.
04:30I executed the dish perfectly well.
04:33Perfection.
04:34Well done. Bang on the money.
04:37This week, I'm really trying to control my nerves.
04:40I just need to be calm and pull it off.
04:43MUSIC PLAYS
04:46So, date night, here we are,
04:47southern fried chicken in a lovely brioche bun,
04:50served with triple-cooked chips, coleslaw and homemade tomato ketchup.
04:55This is perfect date night.
04:57Is he a southern fried chicken kind of guy? Yes.
04:59We actually spent our anniversary eating southern fried chicken.
05:02We were supposed to have a chef cook us this romantic meal,
05:06and we ended up getting takeaway southern fried chicken,
05:08so this will go down well.
05:11So, it's one tablespoon of each of the dried herbs, yes.
05:14Got to get the spicing in the chicken right.
05:16Onion powder is not enough spicing.
05:19Then the chicken's going to not be as impressive.
05:21It was quite overwhelming.
05:22I'm a salt and pepper only kind of person.
05:25Maybe a little chilli flake every now and then.
05:29Now we're going to do the pané.
05:30So, you take the chicken and you pop it in here.
05:34You can put them straight in the fryer.
05:36The chicken has got to be cooked all the way through.
05:38We're going to finish it in the oven. Fabulous.
05:41Nice and moist without being overcooked.
05:43Triple-cooked chips, the first stage of it is boiling them quite rapidly.
05:47If you overcook them, they won't be a chip.
05:49They'll just be pieces of potato.
05:51Great. You've got three chances of it going wrong.
05:53Then we're going to fry them at 140,
05:56and then we're going to fry them at 200.
05:58It is tricky.
05:59It's a bit scary dealing with this fryer.
06:01You know, like, going on fire or whatever.
06:03Heat's here. I want to impress him.
06:05Oh, we're done. Good job.
06:08This meal needs to be incredible.
06:14Last time, my dinner party vegan dish went well.
06:18Oh, that smells incredible.
06:20Oh, look at this presentation.
06:24Yes, Pasha!
06:25I'm going to say one word.
06:27Banging!
06:29Pasha's is my favourite dish.
06:32This week, I have to stay on the same track
06:35and make sure the dish is packed with flavour.
06:40Oh, I'm back!
06:42This week, it's date night.
06:44We are cooking a wild mushroom orzo,
06:46basil pesto, some crispy kale chips,
06:49and then a little bit of decoration
06:51with some fancy-looking tuiles on top.
06:53Tuiles? Tuiles, yes.
06:55So we're going to be basically cooking some batter,
06:58and this is just going to lift the whole presentation of our dish.
07:00Well, if I can pull off this dish, I think Rachel will be impressed.
07:04And not if, baby, when.
07:08We start off with half of the liquid.
07:10Orzo is a little bit different to pasta.
07:12We have to treat it more like a risotto.
07:14Whilst we're gradually adding the broth,
07:16Pasha also has to remember all of the other components.
07:20So basically, he needs to multitask.
07:22So you just want to keep it moving from time to time.
07:25Orzo is one of those tricky elements
07:27because you have to keep your eye on it
07:29while everything else is going on.
07:31I would add half a ladle.
07:34Whilst he has his eye on the orzo,
07:36he also needs to start preparing for the tuiles.
07:40It's really important that we get a nice, crisp texture.
07:43I've never seen one before.
07:45I've never even said that word before.
07:47We don't want it to burn.
07:49I've done twirls before, but never tuiles.
07:52Wow, that looks cool.
07:54I think the main challenge is just keeping all of the components
07:58going at the same time.
07:59I think I can handle it in one hour.
08:01I know you can do it.
08:04Mmm.
08:06I think if I do it right, it might get me to the next round.
08:09You think if you eat this on the first date, you get a second one?
08:11Definitely.
08:16Abi, Pasha and Catherine, welcome back to the kitchen.
08:21And to really crank up the heat in the kitchen on date night,
08:25you're going to have to feed an extra few mouths
08:27because we've got your partners in as well.
08:29We've got Peter, Rachel and Bobby.
08:34Abi, obviously, has done very well in the competition so far.
08:38What is she like in the kitchen at home?
08:40Yeah, she's good. She's got lots of dishes.
08:43She nails about six.
08:45So, on the seventh night, you go out for dinner...
08:47Yeah, we go out for dinner, yeah, and we just repeat it, yeah.
08:49So, I'm hoping that she's going to get, you know,
08:51a few more strings to her bow, I'm hoping.
08:54The best teacher?
08:56Erm...
08:57I thought you were talking about me.
09:01I forgot about you.
09:04Pasha, you have your lovely wife, Rachel, here.
09:07Who takes the lead in the kitchen?
09:09He's cool and collected, whatever he's doing.
09:11He's just chilled. I have roasted in a rage.
09:13Do you argue, then? Is there a bit of friction in the kitchen?
09:15You're cooking together. I mean, that wouldn't happen.
09:17We want to stay happily married.
09:18It was part of a marriage contract, no cooking together.
09:21Cooking together.
09:22And, Catherine, you've got lovely Bobby.
09:24Would you say she's the main cook in the house?
09:26No, she just does a lot of craziness.
09:29You just never know what you're going to get,
09:30which is exciting in a way, but...
09:31I do make a mess.
09:32I'm a lady in the sheets, but a freak in the street.
09:37And that's what Bobby loves about me.
09:40Right, and tonight, you'll be taking part
09:42in a three-way cooking battle.
09:44And with our extra guests in, things will be even harder
09:48because you'll be making double the dishes.
09:51The winner goes straight through to the next round.
09:53The two losing stars will fight it out in the cook-off.
09:56And at the end of the show,
09:58one more star will be getting pied off,
10:01which is what young people say.
10:03You've got one hour to prepare your date night dishes.
10:08Don't forget, you can hit your golden frying pan
10:11and your mentor can help you for two minutes.
10:14All three of you, very best of luck.
10:16Stars, get cooking.
10:18Good luck, everyone.
10:20Good luck, guys.
10:22Good luck.
10:26My cooking glove.
10:28So, I really do love cooking.
10:30And now that Jack's out of the picture,
10:33I'm just in my own little zone.
10:34So, now I need to chop my potatoes.
10:37So, saute potatoes.
10:39She's gonna have to boil them, she'll have to cool them.
10:40She's gonna have to get the pan boiling hot
10:43and make sure that she gets them nice and crispy
10:45and then loads of butter.
10:49I'm doing my spice mix now.
10:53My hands are shaking.
10:54It's really difficult to just even do this.
10:56Abby is doing Southern fried chicken.
10:58So, the first thing we've got to do
11:00is get that spice flour going.
11:01All those herbs and spices are really going to,
11:03you know, bring the chicken to life.
11:05This is literally going to be the taste of the chicken.
11:09You think I'm doing okay?
11:11Looking good, babe.
11:1330 grams of flour.
11:16So, I'm trying to multitask here
11:17because there are so many little things
11:19that need to be done.
11:21It seems very composed.
11:23Yeah, I bet he can't multitask.
11:26I have to get my orzo in.
11:28Orzo, it's tough to make, I think.
11:31He's done it.
11:32It's been really nice, I hope.
11:34The reason why we put the broth in gradually
11:36is to make sure that we're giving the pasta time
11:38to absorb that flavour.
11:40And so, I'm just hoping that he remembers
11:42to keep his eye on it
11:43because he has to move between different elements.
11:47So, for the potatoes,
11:49I need this potato pan incredibly hot.
11:52If the pan is not hot enough,
11:53the potatoes might not crisp.
11:56Catherine is making M&S beef fillet
11:59with Bearnaise sauce, sautéed potatoes
12:02and a blue cheese ranch dressing salad.
12:05The success of this dish relies on beautifully cooked beef,
12:08a perfectly executed sauce and crispy potatoes.
12:16Uh-oh, uh-oh.
12:18Oh, no.
12:19She's on the side of the road.
12:20The sautéed potatoes must be overcooked or something.
12:23Oh, my God.
12:25I'm hoping Jack, like, can't see these potatoes.
12:29Did she just mash the potatoes?
12:31Yeah.
12:32She's put too many potatoes in the pan.
12:33OK.
12:34And they have gone too soft.
12:36Oh, wow.
12:37Oh, God.
12:38Giving up the will to live.
12:42Poor Jack.
12:43He's, like, really having some type
12:45of existential crisis over there.
12:46He's having a breakdown.
12:47This is a disaster.
12:49Daytnama.
12:50I cook sexy food like Ninguini.
12:52Prawns from Madagascar.
12:53Mashed potatoes.
12:55Cooking With The Stars,
12:56sponsored by M&S Madagascan Prawns.
12:59Daytnama.
13:00I cook sexy food like Ninguini.
13:02Prawns from Madagascar.
13:03Mashed potatoes.
13:05Cooking With The Stars.
13:06Sponsored by M&S Madagascan Prawns.
13:15Wow, no.
13:16That was so good.
13:17That was extremely good.
13:18Welcome back to Cooking With The Stars,
13:21where Abby, Pasha and Catherine are hoping to impress our judges
13:24and their loved ones with their ultimate date night dishes.
13:28But Catherine's having issues with her sauteed potatoes.
13:34Oh, God. Oh!
13:36Oh, crap. I was like, I don't know why they went like this.
13:38I wonder if we should pivot and make, like, something else.
13:42So you said that you were initially sauteing these potatoes.
13:44I imagined a nice, crispy outside,
13:46a nice, fluffy interior,
13:48and now it looks like we have some sort of pie bread.
13:51Look at that lovely golden brown.
13:54I know what to do. You're not going to like it.
13:56I'm pivoting.
13:58It's not Abby.
14:01He's like, what the hell are you doing?
14:03So what we're going to have to do is make sort of like a potato cake
14:08and cut it out with cookie cutters.
14:10She appears to be improvising
14:12and she's turning the potatoes into mash.
14:16Is that pambi? Did you guys go through that as pambi?
14:19No.
14:20Some garlic and butter in my potato hash.
14:23Sauteed mash, but it's sauteed.
14:30OK. You need to pay close attention
14:32because I have to keep adding broth.
14:36So the orzo is always staying covered.
14:41Pasha is making wild mushroom orzo
14:44with basil pesto, kale chips and a tuile wafer.
14:49To pull off the many elements of this dish,
14:51he'll need to demonstrate technical skill and seamless multitasking.
14:56This is the final decoration.
14:58At the moment, Pasha is making the tuile.
15:00It's probably the element that he's least comfortable with.
15:03I want to make sure that I've got this going.
15:07There's no time in this recipe for him to stand and watch over it.
15:10So he has to have the confidence to move between other elements
15:12of the dish and still keep an eye on that tuile.
15:15Pasha! I've been waiting for this for ages.
15:19Oh, my God.
15:21April is staring at me because I'm distracting you.
15:23I told him, don't look her in the eyes.
15:28You're very focused, Pasha.
15:29Yeah, because I want to make sure that it's all there.
15:36Good luck, Pasha.
15:38The idea is for it to be a coral pattern
15:41and then we're going to sit that nicely on top, like the crown.
15:44I hope it comes together.
15:46If this part doesn't work, I'm in trouble.
15:48The tuile goes from raw to cooked within a split second.
15:52So once it's ready, in a split second,
15:54he has to take it out so that it doesn't burn.
15:57Yours smells like it's burning, Masha.
15:59Oh, s**t.
16:02Oh, Pasha's shaking his head. Why is he shaking his head?
16:06Oh, this is burning already. OK.
16:08One of those tuiles is looking like it's been quite browned, April.
16:13I'm hoping that Pasha uses his judgement to just make more.
16:21I have faith this one will be better.
16:25So what I'm doing now is my chicken.
16:28I'm doing a double dip with the pane.
16:30It's, like, crucial to get it to stick.
16:35Abi is cooking southern fried chicken burger
16:37with triple-cooked chips, corn, coleslaw and homemade ketchup.
16:42Can Abi master the fryer to achieve the perfect batter on her chicken
16:46and a crispy crunch on her chips?
16:50You know when you get that lovely southern fried chicken,
16:52you've got that really uneven sort of texture?
16:55Well, that's because you're doing a double dip and you want a nice coat.
16:58Stars, you've got 30 minutes.
17:01Ah!
17:03Oh!
17:05So now, after I've double-pane'd them, praying to God that it sticks,
17:10I'm going to deep-fry these to get all of that crust nice.
17:15We want it well-coated. I want it fried in the fryer,
17:17so that's a beautiful seal of that lovely textured batter.
17:23Peter, what's it like watching Abi?
17:25Yeah, I mean, she hasn't looked up once.
17:27Very, very disciplined. Concerned, disciplined.
17:29Yeah, she seems to be doing well.
17:32What do you like to make for Abi?
17:33We've got a thing called, like, a Daddy Omelette, which the kids...
17:36What's a Daddy Omelette?
17:38It's basically just an omelette.
17:39Really banged up.
17:41But Daddy makes it, so it's a bit of a surprise.
17:44It's exciting for everyone.
17:49Oh, ****! It's all come off. It's all come off.
17:53This is the moment of truth to see whether or not it stays on.
18:02Jack's right behind me, and he said not to use pepper,
18:06but my husband said to season steaks with salt and pepper.
18:11And I want to use pepper.
18:12What's the most romantic thing you've ever done for Catherine?
18:15Oh, I did, you know, get her pregnant a couple of times.
18:19That's so romantic. It's beautiful.
18:21Beautiful.
18:27Hot pan.
18:28Jack can chill out, you know what I mean?
18:31Hi, Emma. Hello, beauty.
18:33What are you doing? Steak.
18:35Yeah, and I have to baste this steak now.
18:37Jack's going to be absolutely livid that you're here.
18:40Hot pan, hot pan. Why?
18:41Jack, Jack. Hot pan, hot pan.
18:43It's hot, it's hot, Jack.
18:44It's like a bit too hot. It's on a six.
18:45It's on a six, Jack. It's on a six.
18:47Nine, nine, nine. It needs to be nine, Catherine.
18:49You are cheating.
18:50I'm listening to April Northam's, Jack.
18:52Don't you do steak quick and fast?
18:54You do it low and slow?
18:55That's sabotage.
18:56Look at April's eyes.
18:58She's giving me eyes.
19:00What's this?
19:01That is a butter for my bearnaise.
19:04I need that to clarify.
19:06OK, I'm going to let you go.
19:08Thanks, Emma.
19:11Bearnaise sauce is like a hot mayonnaise, basically,
19:14with egg yolks, shallot reduction,
19:16clarified butter and tarragon.
19:19Sounds quite risky.
19:20It's very risky.
19:22I've got a problem.
19:23I think this butter's, like, probably no good.
19:26She's supposed to make this bearnaise sauce,
19:27which is apparently really tough to make.
19:29That was the big choose.
19:30That sounds very good.
19:31Do you want to try Abs, and I'll try Catherine's?
19:32Sure.
19:35You can have a chicken burger.
19:38You're going to be in trouble.
19:43Like, I can't use that.
19:45I think I need to do butter again, which is a worry.
19:47Well, that's burnt, so she needs to redo it.
19:51So I'm not really sure how that happened.
19:53Looks like Guinness.
19:55I'm going to gong in Jack.
19:57Bearnaise is really tricky.
20:01That's it.
20:02Yay!
20:06So, like, the sauté went wrong.
20:07That's going OK, right?
20:08This is the bearnaise sauce.
20:09She's got him in for the heartburn.
20:11That's nice.
20:12That's well played.
20:13It's just low-torture steaks,
20:14because they look very anemic.
20:15That's it.
20:16More?
20:17Yeah.
20:18Yeah, you want it real colour.
20:19That's it.
20:20We're in a bit of trouble with the potatoes.
20:21You know, I made some mistakes,
20:22but I did not unravel,
20:23and now Jack's here to make it as good as it can be.
20:26Jack out the kitchen.
20:27Bearnaise is OK?
20:28Yeah.
20:29Jack!
20:30Get out of there!
20:31Naughty Jacky.
20:32Naughty Jacky.
20:38These are done.
20:39You know, I really want to push it.
20:41I've gone for triple-cooked chips.
20:43Eeeh!
20:44They've gone all fluffy,
20:45which they're not supposed to be.
20:47Boil them first, let them air-dry,
20:49then we're going to fry them at 140.
20:50Yeah.
20:51Then we're going to let them settle,
20:52and then last minute, we're going to put them back in.
20:54I do love a triple-cooked chip.
20:56My chips look like bloody roasties.
20:58It's so important on that first stage,
21:00we don't over-boil.
21:01They just fall to pieces, you know?
21:03I don't know if they'll taste better or worse because of this.
21:06Right, let's get our chicken out, shall we?
21:09So, I've got to get a 70-degree heat with this chicken.
21:14Not quite.
21:15I need a couple of minutes.
21:17Ten minutes left.
21:18Just ten minutes.
21:19Come on, guys!
21:20You've got this!
21:21Come on, guys!
21:22CHEERING
21:23Yeah!
21:25I keep checking on my mushrooms.
21:27I don't want them to burn.
21:29He's cooking his mushrooms in between nursing those tuiles.
21:34Perfect.
21:37Oh, sugar, he's making more tuiles.
21:40The dish isn't just a tuile on a plate.
21:42We need to get our kale chips on.
21:44I'm getting a bit nervous now for the first time.
21:46I still have so many things to do
21:48that I should have started already.
21:50I'm pushing it on time.
21:52Come on, man.
21:53You need to get you in.
21:54Why is he not getting you in?
21:55I don't know.
22:01I quite like a rare steak.
22:03I like one as often as possible.
22:04Ba-dum-tss!
22:05LAUGHTER
22:07Cooking With The Stars, sponsored by M&S British Sirloin Steak.
22:11I quite like a rare steak.
22:13I like one as often as possible.
22:15Ba-dum-tss!
22:16LAUGHTER
22:18Cooking With The Stars, sponsored by M&S British Sirloin Steak.
22:23CHEERING
22:26Welcome back to Cooking With The Stars,
22:29where the pressure is on for the final minutes of the cooking battle
22:33and Pasha is struggling to multitask.
22:36Have you got loads to do?
22:38Yeah.
22:39I think it's a good point to ask for...
22:44Are you going for the gong?
22:46Yeah, come on. Go, go, go.
22:48Where were you at, though?
22:50April was in so fast there.
22:51She really was.
22:52Kale chips should have been on by now.
22:54They should take about a minute.
22:56Have you tried orzo?
22:57Yep, that's fine.
22:58The twirls are a bit bunny.
23:00Have you put salt on them?
23:01Yes.
23:02OK, cool.
23:03Except for the last one.
23:04OK, so you're just not going to use the middle pieces.
23:06Yeah?
23:07Shall I start plating up?
23:08Yeah, yes.
23:09So I'm going to do one plate for you.
23:13April, out of the kitchen. Your time's up.
23:15So when you do that, you're going to put it around.
23:17April!
23:18Remember parsley at the end.
23:20Very good.
23:24Two-minute stars, two minutes.
23:27So this is where creativity is going to save the day.
23:30You know, I just feel like this is better than sauté.
23:34You are supposed to be sautéing these potatoes.
23:37Yeah.
23:41Chips are amazing.
23:42Go!
23:44I can go in there.
23:45Chips, ketchup.
23:46I'm going to get my chicken out of the oven.
23:48Oh, the bloody buns, the buns.
23:50Go on, Abi, let's go.
23:54I've decided to slice because of the presentation.
23:57I care about presentation now.
24:00Stars, one minute left now.
24:02And remember, if it ain't on the plate...
24:05OK!
24:09Go, Abi. Let's go, Abi.
24:13Oh, me chips have gone bloody back in.
24:17Go on, Catherine.
24:23Well done, Catherine.
24:24Thirty seconds.
24:26I'm burning myself.
24:28Go on, Abi!
24:30Abi, stop moving it, stop moving it.
24:32Imagine mine's like this, but none of them get it plated.
24:35So I win!
24:37Go on, Catherine!
24:38Woo!
24:4010, 9, 8, 7, 6, 5, 4, 3, 2, 1!
24:53You did that.
24:54My hands are all covered.
24:55So beautiful.
24:59Catherine has made beef fillet with Bearnaise sauce
25:02and her spin on sautéed potatoes.
25:05Crucial elements did go wrong.
25:08But that's where my jazz kicks in.
25:10And it's misplaced confidence like that
25:12that makes me happy to wake up every day.
25:14And what an upset it would be for my ego
25:17if I don't get through today.
25:20Abi has cooked southern fried chicken burger
25:22with triple cooked chips, M&S corn, coleslaw and homemade ketchup.
25:29I think I did good.
25:30I'm desperate to get through.
25:32I absolutely love being in this competition.
25:35And Pasha has made wild mushroom orzo
25:38with basil pesto, kale chips and a tuile wafer.
25:43Towards the end, I forgot so many things that I should have done.
25:47I had to just shove it all in
25:49and hope they think that's the way it's supposed to be.
25:54Right, first up, we have got Abi's southern fried chicken burger
25:58with corn, coleslaw and triple cooked chips.
26:09Shalina, has this dish impressed you?
26:11I like to get messy on date night
26:13and that is definitely the kind of...
26:16Yes, Shalina!
26:21It's really hard to get southern fried chicken correct,
26:24that right kind of coating and right seasoning.
26:28I think you did that, so well done.
26:30Poppy, what did you think?
26:31Those chips are proper.
26:33Like, they've got the proper size as well
26:35and they're golden, they're crispy,
26:37the potato's super fluffy in the middle
26:39and to do that in the time on its own without anything else
26:41is a really hard thing to do.
26:43So well done on the chips, they're fantastic.
26:45Huge praise, the expert in chips.
26:47I know!
26:49Rosemary Schrager.
26:50Well, Abi, the chicken burger was actually a little dry
26:54but to me, seasoning perfect, wonderful flavour.
26:58Honestly, triumph.
27:01Serious triumph.
27:05Peter, how does it taste to you?
27:07I thought it was spectacular.
27:09I won't be expecting it at home.
27:13But I thought she did really well today.
27:15Next up, it's Pasha's wild mushroom orzo
27:18with kale chips and a tuile.
27:21That's tasty.
27:24It's quite cheffy.
27:29Tony, has this dish tickled your fancy?
27:32It's tickled more than my fancy.
27:35The flavours you've got into the pasta, phenomenal.
27:39The tuile was great.
27:41Amazing bit of food.
27:43Shalina.
27:44Pasha, I am not a vegan,
27:46but I would be vegan for your date night.
27:48This is...
27:50No offence, OK?
27:52See your wife looking.
27:54This is exquisite.
27:56The mushrooms are cooked perfectly.
27:58The lovely tuile just adds that extra dimension of flair
28:01and I just want to sit here and have this plate all by myself.
28:04Michael, what do you think?
28:06What I really enjoyed about your plate of food
28:08is the little surprises that came with it.
28:10Because the mushrooms were kind of separate
28:12and not folded through it,
28:14occasionally I get a bit of meat kind of feeling
28:16through the mushroom, but I loved the crispy tuiles.
28:18It's not for garnish, it really serves a purpose.
28:21It is a little bit under-seasoned,
28:23but other than that, I thought it was
28:25a really great plate of food, well done.
28:30And Rachel, the most important feedback of all
28:32must come from you.
28:34I'm conflicted, I don't know whether to marry Pasha
28:36all over again or divorce him and run off with April.
28:38LAUGHTER
28:40Brilliant, I loved it.
28:42OK, and last but never least,
28:44it's Catherine's beef fillet
28:46with beignet sauce
28:48and her take on sautéed potatoes.
28:51I think they're actually quite good.
28:56Michael.
28:58Catherine, I'd like to talk about
29:00the cooking of the steak.
29:02It's absolutely perfect.
29:04You've got exactly the same temperature
29:06running through the entire fillet
29:08and I think that's a real skill,
29:10particularly under the pressure of hair.
29:12The potatoes are really quite oily
29:14and have got a bit of a soggy chip feel to them.
29:16Thankfully, I'm a northerner,
29:18so this is nostalgia to me.
29:20The steak is cooked really, really well.
29:22It's really lovely.
29:24It does need a bit more seasoning in there,
29:26but your beignet sauce is fantastic
29:28because you really get sharpness
29:30and also the tarragon coming through as well,
29:32which is really lovely.
29:34The only problem I think that we've had here
29:36is the potatoes, because I think they were
29:38maybe meant to be something else.
29:40But I like the fact that you thought on your feet,
29:42you were like, this is what I'm going to do with them.
29:44Rosemary.
29:46The beignet was superb
29:49It was perfect, except your potatoes.
29:57I feel like my first mistake
29:59was inviting my husband here today.
30:03Because we've not been married as long as the others
30:05and we still fancy each other a tremendous amount.
30:07And that distracted me a little bit
30:09from the rest of the cooks.
30:11Bobby, how did it taste?
30:13It tasted amazing.
30:15I know I give Catherine a bit of a hard time
30:17going off script.
30:19But she's gone off script with the potatoes
30:21and maybe I'm a northerner as well
30:23because I quite enjoyed them
30:25and I think you rescued them
30:27from whatever was going on over there.
30:29So I am proud of you for doing your jazz
30:31and kind of making it all come together.
30:33I give it 9.5 out of 10.
30:35Well done.
30:37Well, chefs, it's time to vote.
30:39You're voting for your favourite dish.
30:41The two stars with the fewest votes
30:43will face each other in the cook-off.
30:45One of them will leave us tonight.
30:49Poppy, we're going to come to you first.
30:51Whose dish was your favourite?
30:53My favourite dish was just
30:55completely full of flavour the whole way through
30:57and so for that reason
30:59my favourite dish
31:01is
31:03Pasha's.
31:05Rosemary, whose dish wins for you?
31:07Well, every single one was absolutely
31:09fabulous but there is one
31:11that stands out and so I'm actually
31:13going with Abby.
31:15Tony, who gets your vote?
31:17The dish that hit
31:19everything perfectly, not a step
31:21out of place
31:23was Pasha's.
31:25APPLAUSE
31:29So, Pasha, if you get
31:31one more vote, that means you're through
31:33to the semi-final.
31:35Shalina,
31:37who won it for you?
31:40I feel that the dish that
31:42had the most intricate flavours
31:44and the most complex work
31:50is Pasha's.
31:52APPLAUSE
31:58That means, Pasha, you are the winner.
32:00Congratulations. How are you feeling?
32:02I can't believe it. She whipped
32:04me into shape.
32:06Abby and
32:08Catherine, the cook-off is not
32:10going to be easy but on the plus side
32:12it is date night dessert
32:14that will make you feel all gooey inside.
32:16Yes, much like a chocolate fondant
32:18because you may be ahead of me here.
32:20You'll be making a chocolate fondant.
32:22My favourite dessert.
32:24APPLAUSE
32:26It's literally my favourite dessert.
32:28Well, it's a dish that truly embraces
32:30its wobbly bits. Here's how it should be done.
32:34Chocolate fondant is a chocolate
32:36cake with a molten middle.
32:38Everybody loves an oozing
32:40out chocolate fondant.
32:42Probably one of the most romantic dishes
32:44ever. It is a dish that
32:46is notoriously easy to mess up.
32:50First, the fondant batter.
32:52The eggs and sugar need to be whipped super well
32:54or it will be green.
32:56You've got to make sure
32:58you grease and line your ramekins.
33:00With a liquid centre, they are very delicate.
33:02If the moulds are overfilled
33:04that mix will stick to the side
33:06and they will not come out.
33:08Oven time is
33:10crucial for the fondant.
33:12Too long and it's not going to have a lovely centre.
33:14But it is all about timing.
33:18Next, the chantilly cream.
33:20That should have a lovely punch of vanilla.
33:22It needs to be whipped to luscious peaks
33:24so it can hold its shape.
33:26But if it's overwhipped, it will split
33:28and become lumpy.
33:30The decoration is a sugar spiral.
33:32Caramel strands around a spoon handle.
33:34The handle must be greased
33:36or the sugar will stick to the spoon.
33:38Turning out the fondant
33:40is delicate work.
33:42They must be plated beautifully
33:44with the coulis, cream
33:46and that caramel spiral.
33:48The moment of truth with this dish
33:50is when you cut into the fondant.
33:52If it has no liquid centre, it is not a fondant.
33:54It is a failure.
33:56APPLAUSE
33:58So, Abi,
34:00are you hoping to melt
34:02the judges' hearts with the perfect fondant?
34:04I just want Michael.
34:06I need to look.
34:08I need to see him.
34:10You cannot see him.
34:12Catherine, are you nervous about getting that perfect
34:14liquid centre? No.
34:16LAUGHTER
34:18I enjoy baking, Tom.
34:20I feel like this is going to be really fun.
34:22So, ladies, you're going to have 45 minutes
34:24to perfect your chocolate fondant.
34:26All eight chefs will judge this challenge
34:28and, so they don't know who's
34:30cooked which dish, we've sent them away
34:32to the blind judging room.
34:34That means Michael C and Jack
34:36could help ditch their other halves tonight.
34:38Stars, get cooking!
34:40CHEERING
34:42APPLAUSE
34:44CHEERING
34:46APPLAUSE
34:48Abi, I feel like we could blow them away.
34:50Cathy seems really confident
34:52because she says she likes baking.
34:54Yeah. Oh...
34:56It's just nerve-wracking under the circumstances.
34:58It's one of those desserts I've had loads of times
35:00but would have no idea how to make it.
35:02A chocolate fondant.
35:04I mean, how difficult is this going to be
35:06to get that perfectly gooey
35:08centre that, when you cut into it,
35:10it pulls out into the plate absolutely
35:12beautiful.
35:14We're very fondant of you.
35:16Aww!
35:18All those years ago, when I
35:20first started out, even I got it wrong.
35:22So tell you something, they get it right
35:24or bravo to them.
35:26I am weighing
35:28out my butter and choccy
35:30and then I'm going to melt
35:32it.
35:34Got to be perfect to the gram.
35:36Quantity and ratio of chocolate
35:38to butter is really what makes a fondant.
35:40How much is this?
35:42Nobody knows.
35:44I know that my jazz
35:46is unwelcome
35:48in a baking context, you know?
35:50If one of those elements is incorrect
35:52then it's just going to fail no matter how well
35:54they cook it.
35:56Next, whisk the eggs, egg yolks and caster
35:58sugar. 286.
36:00That'll do.
36:02With the whisking of the eggs
36:04there will be some aeration and that's going to cause
36:06a rise in the cake.
36:08I can't
36:10even put this on this.
36:12Oh!
36:14I'm losing my cool.
36:16I think
36:18Abby's getting in a bit of a flap.
36:20Alright, what are we doing with the choccy?
36:22Add a third of the egg mixture
36:24using a whisk.
36:26Is this the whisk you're supposed to use?
36:28You could do anything. You could put it in the
36:30mixer.
36:32Are we allowed
36:34to help off our friends?
36:36Carol, can you help me?
36:38Do you need me to count anything?
36:40I think Abby's
36:42brilliant cook. I don't know whether to put
36:44this in.
36:46But she's kind of under confident
36:48for her talent, if that makes sense.
36:50I'm going to put these in, shall I?
36:54Don't panic, Abby.
37:02Anything can happen on date night.
37:04The food gets burned, talks about his ex,
37:06spills red wine on my new dress.
37:08Cooking With The Stars,
37:10sponsored by M&S Oakham Gold Chicken.
37:12Anything can happen on date night.
37:14The food gets burned, talks about his ex,
37:16spills red wine on my new dress.
37:18Cooking With The Stars,
37:20sponsored by M&S Oakham Gold Chicken.
37:26Welcome back to Cooking
37:28With The Stars. We're in date night.
37:30Katherine Ryan and Abby
37:32Fancy are doing everything they can to
37:34fight for a place in the semi-final,
37:36making chocolate fondants.
37:38What am I doing?
37:4120 minutes remaining,
37:43stars. Come on, girls.
37:45I'm just going to put it in the tins
37:47because I'm running out of time.
37:49All right, let's get it in.
37:52Carry on, Abby, carry on.
37:54I'm going to put these in the fridge for 10 minutes.
37:56They've actually got to chill
37:58the fondant mix once it's in the
38:00mould as well, so if they don't rest it and
38:02get it in the fridge for a while, it won't hold its shape.
38:04Let's on to
38:06the Chantilly cream.
38:08150 ml of double cream.
38:14Too much.
38:16You all right, Abby?
38:22With the Chantilly,
38:24I love that vanilla taste.
38:26Half a teaspoon, OK.
38:28Is that enough vanilla?
38:30Everything has to balance
38:32with the sugar and vanilla into the cream.
38:34If they get it wrong, it can not be very nice.
38:36So I might start to go off
38:38heat now.
38:40I might put a little bit
38:42too much sugar in my cream and a little bit
38:44too much vanilla in my cream.
38:46Yeah, good little wing there.
38:48It's a natural cookie.
38:50I feel like, start with jazz,
38:52I'm going to go out with jazz.
38:54Mine's taking a long time.
38:56What's taking a long time?
38:58My cream.
39:00They have to whip the Chantilly cream perfectly
39:02so it'll hold its shape on top of the fondant
39:04Are you ready?
39:06Are you putting your cakes in yet?
39:08Yeah, because
39:10we're going to run out of time otherwise.
39:12They seem that they're at the exact same point
39:14and they're checking on each other as well.
39:16Yeah, I know, I know.
39:20The bake is very important.
39:22It's got a very short cooking time,
39:24so it's like 12 minutes or so
39:26to get that perfect gooey centre.
39:28Ladies, 15 minutes left.
39:30Come on, ladies.
39:32We've got to make that caramel thing.
39:34The caramel spiral.
39:36Increase the heat and boil
39:38the sugar as a medium amber colour.
39:40Mine's still clear.
39:42If they don't get that caramel
39:44spot on in terms of temperature,
39:46it simply won't be able to take any shape.
39:48Leave the caramel to cool
39:50and thicken slightly.
39:52I'm going to try to make a caramel now.
39:54They've got to take the caramel
39:56and work it over that spoon
39:58to get that perfect spiral.
40:00I think they wrap the sugar around it.
40:02Oh, is that what you've got to do?
40:04No, it's not cool enough.
40:06Oh, in the ice.
40:08Just put it in the ice.
40:10They can't work with it if it's too hot.
40:12If it's too cold, it's going to be rock hard
40:14and there's nowhere to go.
40:16Oh, no.
40:18My caramel's cooled too much.
40:22I think, um,
40:24Abby's has gone too hard.
40:27I love the sex
40:29when you take it off.
40:31I can't even do one.
40:33She's stressing out.
40:35I think the key is to spin this,
40:37which is almost impossible
40:39to do.
40:41Oh, that's how you do it.
40:45She's doing it. She is.
40:47Amazing, Catherine.
40:49Oh, that looks good.
40:51She's done them very well, Catherine.
40:53She's an idea.
40:56Oh, my God.
40:58Abby thinks Catherine's look better.
41:00No, I just...
41:02This presentation is not my thing.
41:04Mine are a mess.
41:08Two minutes, stars. Two minutes.
41:10How are your fondants looking?
41:12Oh, yeah, I haven't looked at them.
41:15Do I take them out?
41:17Or leave them in?
41:19If we overbake the fondant,
41:21it then becomes a brownie.
41:23It's a brownie cake,
41:25not the oozing fondant,
41:27the liquid centre that we want to see.
41:29My cakes are done. I'm going to get them out.
41:31All right, look, let's see what's happening out of the oven.
41:33Short on time.
41:37Oh, wow.
41:39Look at those.
41:41But I'm just worried about getting it out.
41:43They've got to have the confidence
41:45and the ability and the timing
41:47to flip that onto the plate.
41:49Where's that little knife to get the cakes out?
41:51And that, for me, is the moment of truth.
42:01Oh!
42:03Amazing.
42:05Oh.
42:07Oh!
42:09That's very good.
42:11Well done, Abi, they look great.
42:13We're not actually going to know if it's perfect or not
42:15until we cut into it,
42:17so it's tricky, because we just don't know,
42:19and now you don't know either.
42:21Right, all right, let's plate it.
42:2330 seconds, stars.
42:25I haven't got a spoon. I need a spoon.
42:27Come on, Abi, just get it out.
42:29Presentation.
42:31Brilliant.
42:33Hell.
42:35Oh, my cream fell off.
42:37Ten, nine,
42:39eight,
42:41seven, six,
42:43five, four,
42:45three, two, one.
42:47Oh!
42:53That was one of the most stressful things I've ever done.
42:55I felt like everything was going wrong.
42:57I'm loving, you know, training
42:59with a Michelin-star chef.
43:01I don't want it to end.
43:03It will be a disaster
43:05if I don't get through,
43:07because I came in hot with the trash talk.
43:09When the judges cut into my fondant,
43:11there is going to be a gooey middle, right?
43:17Oh, wow.
43:19Impressive sugar.
43:21It's really, like, actually well done.
43:23The gold plate
43:25belongs to Michel's star, Abi.
43:29Oh, lovely.
43:31Beautiful.
43:33The gold plate's fondant
43:35is a wonderful-looking
43:37dish. That centre
43:39of the fondant, perfect.
43:41When you cut through it, you get that
43:43beautiful ooze that we all want
43:45from a fondant. To nitpick,
43:47I'd like a little bit more vanilla running
43:49through that cream. It's technically a very,
43:51very well-cooked fondant.
43:53I would have liked more sugar work on it.
43:55The fondant itself has got
43:57the perfect consistency in the middle,
43:59but I agree that there needs to be
44:01a bit more vanilla in the chantilly cream
44:03and the sugar work isn't quite up to scratch.
44:05The green plate
44:07belongs to Jack's star, Catherine.
44:11Oh!
44:13That is absolutely spot-on.
44:15Incredible. The green plate has delivered
44:17on sugar work. We have a spun
44:19piece of sugar on the plate and it looks
44:21beautiful. I preferred the
44:23chantilly on this one because it was more vanilla,
44:25there was more of it. It was
44:27delicious, but it is slightly bitter on the
44:29outside. Actually, the balance of the
44:31plate, with the amount of chantilly cream,
44:33with the sugar work, with the coulis,
44:35it's a really good effort. The
44:37problem we have, it's all good.
44:39We are nitpicking. Well,
44:41I guess it's time for us to vote.
44:43Whose chocolate fondant will melt
44:45the judges' hearts and take them through
44:47to the semi-final? Abby's gold
44:49plate or Catherine's green plate?
44:51Abby and
44:53Catherine, the chefs have tasted
44:55both of your dishes and they voted
44:57for their favourite. Before
44:59we reveal which star's dish
45:01received the most votes, it's time to find
45:03out if your mentor voted to
45:05keep you in the competition or to send you
45:07home.
45:09I can't look.
45:13Michael, you voted for
45:15the gold
45:17dish as your favourite.
45:19I can confirm that dish was
45:21made by...
45:23Abby.
45:29Jack,
45:33the dish that you voted
45:35as your favourite
45:37was...
45:39Catherine's green dish.
45:45But it's not
45:47over yet. There are six more votes
45:49that make up the final
45:51result. And
45:53I can reveal that the star
45:55with the most votes and
45:57staying in the competition is...
46:07Catherine.
46:19Catherine, you must
46:21be so pleased. I'm not surprised,
46:23Tom. I've nailed
46:25every challenge since I got here.
46:27I felt very confident in the...
46:29No, I
46:31recognise that I will have to
46:33improve for Jack.
46:35He deserves to win it.
46:37Abby, you've done brilliant in every stage of the
46:39competition. I hope you've enjoyed it.
46:41I've loved it.
46:43It's a shame that I don't work well
46:45under pressure. I think I let my nerves get
46:47to me a bit, but you've been
46:49incredible, so thank you.
46:51You're the best.
46:53Sorry.
46:55Well, that's it from us.
46:57Next time, Carol Vorderman, Linford
46:59Christie and Ellie Simmons will be
47:01inviting more very special guests
47:03for a night on the sofa as they
47:05rustle up their family favourites.
47:07Like every family occasion,
47:09you can expect burnt food, crying
47:11and a DNA test.
47:13No? Oh, it's just me. Sorry.
47:15We'll see you next
47:17time.
47:33.
47:55.