CwTS 2024 episode 2
Category
🦄
CreativityTranscript
00:00We're not sure about this budget week. Yeah, won't they fly all over the place? I want to get like my chirpy
00:06It's budget week guys
00:11Cooking with the stars sponsored by M&S chopped tomatoes
00:24We really don't want to see you leave I've left her with some skills that I'm gonna use in the kitchen
00:30Sabotage would I sabotage?
00:40Tonight's challenge they'll be cooking on a budget. I'm hanging on the wing of the prayer here. Where do you find caviar on a budget?
00:46I think something's burning. It's not coming back from that
00:51I'm terrified. What the hell is going on? Let's shake it
00:54Oh
00:58Very awfully well
01:10Welcome to cooking with the stars where we are all set for a roasting grilling and maybe even a good skewering
01:18It's about to get fiery as eight celebrities fight for our coveted cooking with the stars trophy
01:23They won't literally be fighting obviously unless of course somebody pinches Christopher Biggins spuds
01:30Our stars will go head-to-head in cooking battles the loser of each battle will face the cook-off
01:36One of them will be leaving the competition at the end of the show and for tonight's challenge
01:41They'll be cooking on a budget each serving will need to come in at a purse friendly three quid and our stars will only be
01:48Able to rely on tinned frozen or pantry ingredients, but our chefs expect nothing less than gourmet
01:55so while the dishes might be as cheap as chips, they'll still need to be as tasty as
02:00well
02:01really delicious chips
02:04Let's get going with our first battle of the night. We have got a right royal showdown on our hands a duchess
02:11Versus a dame it is Catherine versus Christopher
02:19My
02:20Name is Christopher, but a lot of people call me Biggins
02:23I've been in the business now 60 years and I've loved every moment of it. This is the kitchen
02:29Am I going to be a natural in the kitchen?
02:30I fear not not quite sure what you crush with that in my youth
02:35I did a lot of cooking and it's nice to be reminded of my cooking skills, whatever. They may be so really strained
02:42My name is Rosemary Schrager, I'm classically trained and the first thing I would expect from my celebrity is
02:50focus
02:56If they don't I'm in charge yes, don't get my wife
02:59Are you up to this because you know how firm I am darling. I know how
03:06So today is all about store cupboard food, right?
03:10Right, so it's all from tins and the freezer and this is how we're gonna do it
03:15Yeah, we're going to be doing a lovely chickpea spinach and potato curry and also flatbread
03:21So you're gonna make your own curry powder. Why don't you do this?
03:25Then we go cumin seeds. Come on now keep that up in a dry pan and when they heat they've got pop
03:32It's really important to release those flavors, right?
03:36You don't want to do it too high because if you do it higher you're gonna burn them and that's the most important thing
03:41If you burn the spices, it'll turn bitter
03:46We've done all the herbs for the curry now, this is the coconut. Yes. This is some coconut milk tolten of tomatoes mix then chickpeas
03:54Put the potatoes into there mix it all around and keep cooking
03:58You
04:00See Scott start the flatbreads pop the water in that's probably a bit too much right flour
04:06Where's that flour gonna put a little bit more in my main priority is that gets it right look and that
04:13It's delicious
04:16That looks so nice
04:18Tell me what you think divine. Are there any questions? We should do it
04:28My name is Katherine Ryan and I am a comedian though. I'm also a podcaster and a terrible actress
04:36The way that I've described myself in the kitchen is jazz just cook off instant
04:44My wonderful current husband Bobby is the better chef in the family
04:49It's called beef goulash
04:50But he's also sussed that if you're the one making dinner you get to be alone with the bottle of wine. Do you like it?
04:57And that's who I want to be harsh Fred
05:03I'm Jack Stein. I'm chef director at Rick Stein restaurants. We have ten restaurants and I am in control of all of them
05:15You any good at cooking I'm not great Jack I won't lie
05:18So
05:20We're doing a Spanish inspired dish with salt cod stew with chickpeas a pan con tomato like tomato bread a little side salad
05:26It's fantastic. I love fish. It's got a salt the cod that's gonna take 40 minutes
05:32Liberally salt the cod. I will tell you when you can be free liberal
05:37Jack is the right amount of strict that he'll reign me in while still letting me play with a bit of jazz
05:44And then just leave that now we're gonna get on to the stew, okay, so chickpeas
05:49Mm-hmm, there are certain ingredients that you just have to feel out me. So you're just gonna put a quarter of a teaspoon
05:54Let's put loads and that is the difference from someone who can follow a recipe at home and someone who's an artiste
06:01We're gonna finish this with soy and a bit of sherry vinegar
06:04There's a bit too much vinegar in there. No
06:07She just has to be mindful that she's freestyling
06:12A little bit less you have to go to follow a recipe then she's gonna actually make the flatbreads at the ends
06:17It's the last 10 minutes gonna be quite frantic
06:19That's the point she might forget to wash the salt off the fish correctly and you need to wash it under cold water
06:24And then we're out keep rinsing it. It's got me worried. So I'm gonna go to bed
06:30Just reminding myself wash the fish. So all of this covered or frozen. That's really impressive
06:36We produced an absolutely beautiful stew we might be the dream team this might be the series that you win
06:48Wow the tension I feel slightly annoyed that I'm having to participate in the charade of anything lower than the final because that's where I
06:56belong
06:59Well, listen you are gonna have one hour to prepare your budget gourmet dish
07:03Your food will then be judged by the six chefs who aren't involved in this battle
07:07and don't forget you can bang your golden frying pan to get two minutes of help from your mentor and
07:15Begins if you're wondering where it is
07:21Good luck to both of you stars get cooking
07:25You
07:32Christopher have you ever had to cook on a budget? No, never. Where do you find caviar on a budget?
07:40It's a lot of salt I should maybe read the instructions you've got a salted cod for 40 minutes
07:46So basically what you're doing is you're taking some of the moisture out and then when it cooks it flakes
07:50I think this is enough salt for cod salt cod salt
07:55But also she's got to wash it four or five times at the end. Otherwise, it's getting too salty
07:59Yeah, just makes it happy because fish are from the sea and sea has salt
08:03Catherine's salt cod will be poached in a chickpea and tomato stew and served with a red pepper salad and pan con tomate
08:11That's bread and tomato sauce to me and you
08:13The success of this dish relies on the salt firming up the fish and the salty flavor being balanced out by the stew
08:23Catherine you seem very calm. How's it been following Jack's instructions? I
08:28Listen to no man ever do I talk right who needs recipes to follow, you know, I'm trying to follow it just
08:35Adding my own flair. Okay. Thanks Tom. Oh, you know what? I need tomatoes for this
08:40How much of that I see I hate amounts like that's what's slowing me down a bit worried at the moment
08:46She's going a bit off piece. She's just randomly
08:49Yes, she should try and stick to my recipe now
08:52Jack said not to add a lot of garlic paste to me. So but I don't think Jack really knows who's talking about
08:58Fennel seeds. There we go. Now. He's making his curry powder. He's got a toast these spices to bring the flavor out
09:05round coriander
09:08Christopher's curry powder will flavor his chickpea spinach and new potato curry with M&S rice and a Nigella seed flatbread
09:16Subtle spicing is the key to nailing this delicious dish made with store-covered and frozen ingredients
09:29So when you're tempering spice, it's really important you do it like on the medium, right?
09:33I mean the most important thing it mustn't burn those seeds
09:37I'm gonna be honest to you. I can see them burning. They're already burning already
09:45I think something's better. Can you smell that? I can find spaces the with the burnt spice. They'll go very bad
09:51Oh God, I don't stress him, but I'm stressed. Are you alright Christopher? What's gone wrong? No, no, he's gone wrong. Take it off
10:00Bernie Oh
10:01Christopher what have you done? It's a nightmare for Rosemary's
10:08Doesn't it
10:15Catherine cool is an onion. I don't think that's the phrase
10:21Cooking with a star sponsored by M&S diced white onions
10:27Catherine cool is an onion. I don't think that's the phrase
10:33Cooking with a star sponsored by M&S diced white onions
10:37Cooking with a star sponsored by M&S diced white onions
10:42Welcome back to cooking with the stars where the first cooking battle of the night is well under way
10:46our stars are creating luxury dishes on a budget and it's heating up in the kitchen for Catherine Ryan and
10:54Christopher Biggins
10:56Biggins I'm very worried that this is smoking. Yes, it'd be doing that. I'm stressing out
11:01Yeah, it's a lot of barbecue effect. Yes, but you don't normally barbecue spices. Do you know?
11:08Christopher I'd ask you to leave now if you wouldn't mind. It's getting very hairy
11:12I'm not as long as I love talking to you talking to you can see you in a bit. Bye. Bye. Bye
11:17Frozen spinach going in all the potatoes
11:21Where's my potato in there
11:25The flatbreads just resting now, so that should be fine
11:28So now I need to make the con tomato so pan con tomato is lots of strong flavors in there show vinegar
11:33So it needs to be balanced
11:36So I'm gonna pass the tomatoes through this
11:39Yeah, she should just blend the tomatoes. I don't know why she's sitting it to be honest. It looks like a mess
11:47What
11:49Two tablespoons I
11:51Think we've got some freestyle cooking is pretty hard
11:55The problem with her is that she's not really read the recipes but until today really
11:59Oh
12:01No, so I started putting some olive oil in the tomato thing, which is not what I was supposed to do
12:10very creative
12:12Jack don't worry. We had a thing but I saved it
12:17I think a murders happened over there
12:2030 minutes left. So I'm now making my bread
12:25350 grams measuring so boring, isn't it? Right? Yeah, and now I need to add some water
12:34Rosemary's just screamed. I think there's too much water in that way too wet
12:40I should get her in for the bread a little bit. He can put it. She wants to be in the ring
12:47Tom gong Oh
12:50Yeah, I'll do it for you don't worry about that you get all your young men to do your banging for you
12:58Beautifully done
13:02You do the bread look do what I tell you
13:08Wasn't enough flour on the bread
13:10That way to me. I
13:12Guess when he's when I jealous seeds on there quickly 30 seconds. Whoa. No, you're joking
13:17That woman I mean what a whirlwind she's desperately trying to save that bread. Oh sugar rosemary out the kitchen, please
13:37Ten minutes now ten minutes. I'm just going over the instructions again, which is giving me the personal ache
13:45But I'm gonna desalt my cod now
13:48She has to wash it three or four times. Otherwise, it'd be too salty
13:53So now my cod is washed. She has to wash the cod again
13:56If she only washed it once it's gonna be far too smooth. He's looking at me and he looks
14:03Worried I think the coconut
14:06Will help it a lot. Now. It's making his curry, but Christopher get so distracted during cooking the bread's done
14:13Can somebody shout bread, please? No, we're gonna be stressed
14:21Got two chefs fight in here bread skin to burn
14:26The top one looks like a biscuit
14:30This is the final five minutes
14:33I'm gonna put the cod on now for about three or four minutes. What's the cod wash the cod?
14:43I mean, I've told him about the bread so many times now. I've looked so many times at the bread
14:53Yes, it's lovely it's done
14:56Christopher's unravelling and it's a shame
14:59One minute left stars. I'm gonna start pleating these things up. Look at this smear
15:07Is that too much you think I want them to look uniform
15:1130 seconds
15:17Good gotta get moving
15:23Start with my little flatbread 10
15:42Oh
15:43Well done, it looks great. Oh
15:46Your flatbreads very interesting
15:50Catherine is hoping to wow the judges with her budget-friendly dish of salt cod
15:55Chickpea and tomato stew served with red pepper salad and pan con tomate
16:00Bread and tomato sauce rustled up from only store cupboard and frozen ingredients
16:06I'm not sure if mine was too salty. I washed the cod off, but did I do that too late?
16:11Will begins is chickpea spinach and new potato curry served with rice and a nigella seed flatbread
16:18deliver on delicate spicing I
16:21Really? Hope the judges enjoy my curry because I don't want to do the cook-off. I'm sorry. No
16:27Right chefs time to tuck in first up. We've got Catherine's Spanish salt cod stew with pan con tomate
16:35Poppy
16:37What did you think
16:39Really lovely light dish, but I found that the stew and the fish itself was a bit too salty for me
16:47Michael the stew itself
16:49Delicious. I just felt a bit heavy on the the seasoning of slightly unbalanced the bread really tasty
16:55It's also very creative which is enjoyable. So well done, Tony
17:00Tomato sauce lovely the cod cook perfectly in general great turnout and budget. Well done
17:09Next we've got biggins is chickpea and spinach curry with rice and flatbread
17:19April
17:21Congratulations. I think it looked really good with the main curry
17:25Unfortunately for me I felt that the spices were quite burnt and that meant that the flavor didn't quite come together nicely
17:32Michael Oh hair
17:34What do you think the curry you could do with a little bit more spice but the bread people were rooting for you to get?
17:40That out the oven, but actually I think it's perfect. You timed it, right?
17:44So it's a really accomplished plate of food and Selena. I was really worried about that bread
17:49I have no idea how it turned out this soft and the spinach and potato curry
17:54Colorful beautiful in budget. So well done. Thank you
18:01Well chefs it's time to vote don't forget you're voting for your favorite dish and the start you want to stay in
18:08The competition start with the fewest votes will face the cook-off and risks being eliminated at the end of the show
18:15Michael will come to you first the star
18:18that I'm voting for
18:21Is biggins
18:24Tony two amazing budget dishes
18:29But I'm going to choose Catherine
18:33April I'm really impressed with what you produce with the budget, but the dish that I'm choosing
18:40Is Catherine's
18:43Poppy
18:45Close call for both of these dishes, but my favorite dish is big in
18:50Michael I've decided to go with
18:58Catherine has three votes and begins has two
19:02So it all comes down to the next vote Shalina whose dish
19:08Are you choosing for me? There was one plate of food that felt more refined in flavor. So I'm gonna be choosing
19:15I
19:27Am elated I'm a salty lady and I feel like this has been a lesson
19:32I need to tone down the seasoning over there and in here
19:37And
19:38Commiserations bigots you'll have to cook again at the cook-off at the end of the show. How does it feel?
19:44It's tough and I'm anxious about it. I think in a little way rosemary. I have all faith in my biggins here
19:50You might vote him out
19:53We'll soon
19:54Who's joining begins in the cook-off because it's time for tonight's second cooking battle Lincoln. You'll miss them
20:01It's Linford Christie versus Ellie Simmons
20:04My
20:09Name is Linda Christie
20:11European Olympic Commonwealth
20:13World champion, I'm going for gold just this one more time, but this time it's in the shape of a frying pan
20:21Considering I'm supposed to be known for speed. I'm a little bit slower in the kitchen. I
20:26Don't think you can rush a good meal. Let's see if I can cook a meal in now
20:35I
20:37Puppy a tool better known as potato Queen and I am a chef content creator
20:42I've got four point four million followers on social media
20:47main rules enjoy yourself and
20:50Add butter and salt to everything
20:54My goodness, hello
20:56It's blooming
20:59Olympian
21:01He is an absolute legend. We know you fast. So that'll be good
21:06We're using tinned frozen and pantry ingredients to make a delicious gourmet low-budget dinner
21:12We are doing a pea and broad bean risotto with corned beef crumble
21:20This is my first time cooking a risotto, but I'm good at following instructions. I'm a coach
21:25First of all, I'm gonna get some risotto rice in there. I will give you all the problem. I don't measure anything
21:31It's gonna be my downfall cookie risotto is quite a skill now
21:35Do you want to start adding ladles of stock if we add too much liquid?
21:39It's just gonna go to rice pudding. If you don't add enough liquid, we're gonna have crunchy rice. How are you with multitasking?
21:46I'm a man
21:48I'm not good
21:49You're good. You're gonna have to be good. My only concern is Linford is very relaxed
21:54So the speed is lacking ever so slightly we will move on to prepping some of this corned beef
22:00So it's crispy. It's this just so much going on. Everything has to happen simultaneously
22:05You've got to have three different pans on you've got to remember to plate up and he needs to remember that
22:10He's got to win it for both of us. Right then chef. Give it a go
22:16I think I'm good at winging things. I think I'll be able to wing it. I did well
22:25I am Ellie Simmons. I am best known for being a Paralympic swimmer. I see five under pressure
22:34When I was athlete it was very much fueling my body with the right food Wow
22:40So I definitely stick to recipes and dishes that I know so many spices
22:46So I'm quite nervous about the cooking
22:50What a legend she's got gold medals already waiting at home I might have this I'm Shalina Pamela
22:57TV chef and author
22:59The things that make my food different is color. It's spice. So tell me what kind of cook you are
23:05You confident playing with spices. I'm not the best with spicy food
23:11The idea of today is to cook the best of store cupboard and frozen the actual dish itself is going to be a
23:18Bejeweled rice with all those gorgeous spices topped with a crown of phyllo pastry
23:24Sweet corn fritters and a mango chutney think this might be out of your comfort zone
23:29It looks tricky. So the most important thing at the moment is to start the rice now
23:34I just thought rice is rice. I've got make sure this is but old we want two teaspoons of cumin seeds the spices themselves
23:41They're complex if too much of one ingredient it can be very overpowering a teaspoon tablespoon. Yeah, and that one is actually a serving spoon
23:50Okay, so the rice now goes in 50 grams of raisins and cranberries and then our veg stock
23:56Amazing the tricky part of the rice dish is the two stages of cooking
24:00You've got the cooking on the hob and then you've got the cooking in the oven which steams it and cooks it perfectly
24:06We don't want to lose any of that moisture that is trapped in that pan
24:10Now if it's not cooked on the hob long enough, it's never gonna cook in that oven
24:14It's gonna be presented with this glorious head of phyllo and then these gonna bake for 15 minutes
24:19Jelena is pushing my boundaries. Okay, so sweet corn fritters
24:22Yeah, and you know what it was worth it because the taste at the end was just divine
24:27Do you think we've got a winning dish on our hands? Oh, yeah
24:30I think we have when we get into competition mode, it's game face a game face, but just don't make me laugh. Okay
24:47In the kitchen ready to go well stars you have one hour to complete your budget gourmet meals
24:53stars get cooking
25:00I
25:03Guess we're focused
25:04We've got two gold medalist legends in there. It's gonna be a battle of the ages
25:11Going up against a sprinter, you know, we've been say it's a marathon not a sprint. Yeah, this is a sprint on a marathon
25:17Quick quick quick Simmons. They deal well under pressure. Yeah professional athletes
25:22Gosh, you can see my nerves. I'm like shaking. So these are for the rice
25:27We have a rice off happening here, you've got risotto and then with me a big jeweled rice a rice rivalry
25:33They're competitive in every way
25:38All the spices Ellie is cooking with flavors
25:42She's not confident. Yes, six cardinal bugs. So she's having to really understand these spices are gonna do
25:56A
26:02Tablespoon instead of a teaspoon
26:06May well overpower those really delicate balance of spices
26:15I'm not a great place to invest cash stocks
26:19Hey Ted, I know a great place to invest cash cooking with the stars sponsored by M&S vegetable stock
26:26It's sporting legends Linford Christie versus Ellie Simmons who are battling to impress on a budget with their rice dishes
26:34Ellie are you doing?
26:41I'm not a great place to invest cash stocks
26:44Hey Ted, I know a great place to invest cash cooking with the stars sponsored by M&S vegetable stock
26:57Oh
27:00Ellie's spice rice will be but jeweled with dried fruit peas and M&S carrots topped with phyllo pastry and
27:07Served with sweet corn fritters and a mango chutney
27:10The hero of this dish is the basmati rice, which must be spiced to perfection and beautifully steamed
27:19Now she's got my mother's technique
27:22That's looking really good
27:23So the tea towel allow it to steam fully so all that water will absorb within the time the rice is cooking breathe
27:31The cooking of the rice is key
27:38I've never done a risotto
27:40My family will call you soggy rice
27:41We've got to make sure that the rice is cooked beautifully if he's not used to eating
27:46Risotto and how will he know that it's done? Yes. I'm gonna do a bit of everything. I'm gonna follow the recipe
27:51I'm gonna freestyle
27:53Are you measuring everything out? No, not everything. No, so you're not following the instructions. No, but some things you've got a wing
27:59You know, I'm hanging on the wing of the prayer
28:03If he follows his recipe
28:05Linford will be making a pea risotto with a corned beef crumb broad bean salad and a garlic flatbread
28:12Making sure the risotto is creamy saucy and well cooked is vital to creating the perfect dish
28:22Let's go make sure there's enough for the judges. He's just done so much rice
28:25We still want it to be quite wet in some ways. I don't be too dry. So it needs more liquid
28:30I'm gonna wait for this to dry out a little bit
28:32Risotto is pretty dry
28:36Stars 30 minutes
28:44That steam that was in the pan which is there to cook the rice has now gone
28:50And then she went in with the steam why are you stirring the rice Ellie stop stirring the rice
28:57The next step is she needs to pop it straight into the ramekins to cook it twice
29:02The judges are gonna know she's gonna top them with phyllo and into the oven
29:06She won't know what's happening in that oven will she she can't see it. Yeah, I won't know until you guys try the rice same
29:14Now I've got the peas in the blender
29:20There's no talking
29:22It's giving me those vibes of someone that can only focus on one thing at a time with the risotto
29:26It's all about like most asking. He's got to have a constant eye on it
29:30Because if he leaves it alone for too long, it's gonna be really dry
29:33But also the risotto rice is about six portions. This is where we're having a bit of an issue
29:39It takes very long to cook this, right? There's no way that that's gonna get made with 20 minutes to go
29:44This risotto ain't what it's supposed to be
29:47This is my biggest problem
29:50Linford how are you?
29:54You come and help me and I'll come and help you
29:57Okay, sweet corn fritters, I don't know how many I'm getting in there. She looks worried
30:02She's just sort of looking around a bit lost. That's got a look a bit burly. Are you okay Elle?
30:07How's your fritters coming on? They don't look that good. Throw us one. We're starving
30:12They should be cooked all the way through and if they're not then they're gonna be really doughy in the middle and I don't want
30:17That five minutes left stars. That's definitely underdone. Oh gosh
30:23Just gonna put it on for another minute
30:26Now the flatbread
30:29Doing crispy corned beef, but that still needs to be cooked and at the minute it's just sat there doing absolutely nothing
30:35Has he forgotten it does he just yeah, I know I gotta do about the corned beef corned beef never
30:46Limber Tony just cooking his corned beef now. He's not worried. He can run a hundred meters in ten seconds
30:53So let's probably up and fry it. Oh, they're going to the deep fryer. Not ideal. Nope. Hey working
30:59But next wouldn't be better off doing on the phone. It isn't working. So he's gonna try it now
31:04I
31:06Think you have to really carefully like crumble it and just kind of leave it to get crispy. I think he's literally
31:13So it's gonna be a smush
31:15Corned beef smush. We all like about that. Don't we final minute stars?
31:27Dustin
31:30I
31:31Think it's looking all right. I'm just worried about the rice
31:35Get it on the plate
31:37Finishing touches. It's a bit paprika. It looks good, but I have no idea how it tastes
32:00I
32:05Linford has made a pea risotto with a corned beef crumb
32:10Broad beans salad and a garlic flatbread
32:14Though has he achieved the perfectly cooked creamy rice the judges are expecting
32:19That was out in the Olympics. That was
32:21Rushed corned beef did not work every time I put it in it just disintegrate it
32:26But I think that's I call me the source of disintegrate
32:28So I did when I was a kid
32:30But how will the cooking of Ellie's rice compare hers is a spiced bejeweled rice with a phyllo topping
32:36Served with sweet corn fritters and a mango chutney. I felt like my head just went all over the place
32:43It was just all panic mode. Like literally I was shaking. I don't wanna be in the cooker because I'm another stressful situation like that
32:51Right
32:53Chefs your first dish is Linford's pea and broad bean risotto with balsamic pickled onions and corned beef crumb
33:05Rosemary what did you think? I have Delhi didn't wow me the rice for me
33:08I need a little bit more cooking, but all in all you've done a really good job
33:13Honestly, well done. Thank you, Tony. The dish itself looks great the risotto
33:18Touch more salt, but the bright flavor of the beans comes through amazing. Thank you
33:25Michael Linford, it was a like a really Moorish plate of food. And I think that's what you want when cooking on a budget
33:31I love the corned beef, but I may be a little bit crispier. Thank you
33:38Next up we've got Ellie's bejeweled rice with sweet corn fritters and a mango chutney
33:43Okay
33:47Chefs tell us what you think. We'll start with Michael Caine's Ellie. This is delightful
33:53Lots of color the topping was crunchy and delicious then I got to the rice itself
33:58I think perhaps is slightly undercooked but very fragrant super impressed. So well done. Thank you
34:04April what did you think the presentation was really really beautiful?
34:08Unfortunately for me, I think the balance of the sweet and the spices in there it needs a little bit of work
34:14Jack really good pastry work Fritta was great. I actually think the skill involved in what you've done is incredible. So well done
34:25So chefs it's that time again either Linford or Ellie will have to face big ins in tonight's cook-off
34:32But who is getting your vote to stay in the competition?
34:35Jack will come to you first who gets your vote both very accomplished plates food
34:40But for me the dish that I want to eat more of
34:45Was Linford's
34:48Rosemary that's so different and it's been a really close call for me to make this decision
34:55I'm going with Ellie April the plate that I have chosen as my favorite was cooked by
35:06Tony who's your winner?
35:08Great skill and both of them, but the aroma and the delivery of that taste has to be Ellie's feet
35:15Ellie has three votes and Linford has one vote
35:18The next vote is the decider if you vote for Ellie then Linford is heading to the cook-off and Ellie is through
35:27to the next round
35:29Michael see
35:30well Olympic effort by both of you, but
35:35Well done Ellie
35:43That means you are the winner congratulations, how do you feel? Oh, no, really really happy and thank you very much
35:49And but yeah great going at you
35:54Linford you're heading to the cook-off. It seems like it. How do you feel about going in the kitchen again?
35:59You can't take the heat get a kitchen and I like the heat. So I'm going back in
36:06After the great it's crunch time Linford and Biggins will have to cook a recipe
36:11They've never seen before to keep their place in the competition
36:14The dishes will be judged blind by all eight chefs so much like the ingredients in today's recipes
36:20Someone's about to get canned
36:28Did you drop all of pasta no, it's you that doesn't look like
36:35Cooking with the stars sponsored by M&S macaroni
36:39Did you drop all of pasta no, it's you that doesn't look like
36:46Cooking with the stars sponsored by M&S macaroni
36:54Welcome back to cooking with the stars where our celebrities have been taking on budget recipes using only tinned frozen and pantry
37:02ingredients
37:03Unfortunately, Biggins and Linford didn't do quite enough to impress our chefs
37:08They might have saved the pennies, but now they are battling to save themselves in tonight's cook-off
37:14You're about to face a recipe that you have never seen before let alone
37:19Cooked before it will be judged blind by all eight of our chefs. So your own mentor might end up sending you home
37:28so I can now reveal that tonight's budget cook-off dish is
37:33a
37:35Pineapple upside-down cake
37:39Here's a crash course on how to create this retro classic
37:46Pineapple upside-down cake a slice of caramelized pineapple baked into a moist cake
37:52This is so tricky
37:55firstly
37:56Rum syrup the syrup needs to be reduced down if it's reduced too much
38:01I could meet this cake stick to the tip
38:04Then we make the cake batter. The batter has to be the perfect consistency
38:08Otherwise the cake will be dense and chewy building a cake upside down can be really risky
38:15first in with the rum syrup
38:17Then a pineapple and a cherry and that cake batter then bake
38:22It's on to that fruit and nut brittle
38:25It's the caramel which will bind that brittle together. Oh, you take seconds for the caramel to burn and become bitter
38:33If it's been in the oven long enough the pineapple will be perfectly caramelized on top
38:38Might seem like a simple cake, but there's so many things that could go wrong
38:42You
38:50Have got 55 minutes on the clock stars get cooking
39:01Making the rum syrup to make a sure-stopping dessert using products just in the pantry is gonna be really challenging
39:08Here it is bubbling. Look, can you see?
39:10Bubbling Linford. Are you bubbling yet? I'm bubbling. I think my face is gone
39:15If they reduce it too much, I'll be like glue
39:19Whoo?
39:21I'll do it. I my great auntie Vi taught me how to make a
39:25Victoria sponge how much baking powder do we need begins and Linford judging from their last round?
39:31They don't actually like to follow recipes
39:33Oh, I think it might be all of it and with baking you have to follow you have to weigh things out
39:38Waste until you have a better
39:40Is that your batter? Yeah that I was you're so watery. That's more like pancake mix, isn't it?
39:47If they use too much liquid the structure won't be there. It all seems quite thick darling
39:52I think you'll find you need all of that milk
39:54You see look, let me show you
39:56Beacons has gone wrong and he's told Linford to
40:00Well, I'm not sure what it's supposed to look like I think you need the whole don't listen to him you see it's it's good
40:06Sabotage would I sabotage?
40:14Now I'll screw the language
40:22It needs more consistency, what was that Linford that's flour
40:27That's just not gonna turn into a cake if he keeps doing that if they put too much flour in it could be stodgy
40:32And it'd be horrible to eat
40:34There we go, that's way better
40:37I'll be like a biscuit. I'll salvage it. Don't worry. Watch me and see
40:41I'm gonna pour this batter in there. This is going to be better than the Olympians
40:47It's a bit thin
40:48This is gonna be
40:52Right, let's put that into the oven you need to get that inland food bake for 20-25 minutes
40:5930
41:04Minutes on the clock stars. I make a nice brittle
41:08I've never made before now that brittle this is a huge challenge for these two. Oh
41:15Hundred grams of caster sugar the absolute key with that brittle is taking the sugar to the right temperature
41:22As your syrup gone brown already. Yeah
41:25Well, it's got brown. No, not yet. Oh
41:28If they under caramelize the caramel, it's gonna be tacky. We're not gonna get the snap and that lovely brittle that we're looking for
41:36Well done guys
41:41I'm gonna take my cakes out. Oh
41:48Look at these these have risen as well
41:52I'm gonna say that's done. Oh
41:55Really good just a little bit longer. That's a good idea. I
42:01Hope it's gonna come out
42:05Come on biggins
42:07Wow big big if it's not cooked all the way when we go to turn it out the cakes gonna collapse
42:21Two minutes remaining
42:25Should be ready now
42:31Where's pineapple, it's okay get him out
42:42There you go
42:45Beautiful
42:48I'm putting the decoration of the cream on
42:50And it's Lincoln running down the street
42:58Has he got a syrup in there source the syrup 30 seconds
43:20A
43:31Cuckoo wasn't as easy as I thought it would be. I mean, I'm sure I ring something
43:35But it's in the taste and I'm hoping that it tastes pretty good. I
43:40Think getting the cakes out of the tin was the biggest struggle
43:43But I hope I get through and otherwise I'll feel the wrath of Rosemary and no one in their right mind wants that
43:51The
44:01Green plate belongs to Rosemary star begins the green plate presentation was really lacking here
44:08The cake was undercooked for me
44:11It's got that sort of denseness because of this syrup going over the top
44:16I think actually it's got a very good flavor indeed
44:19I really like the brittle on that plate. I've got a really crunchy bit
44:24The gold plate belongs to poppy star Linford the gold plate looks the part is neat
44:30The pineapple came out there was syrup. There was caramelization
44:34But my biggest issue with it is that I feel like it's an even heavier denser cake
44:41The brittle is a little bit soft and claggy
44:43Ultimately, this is a tough decision that we have to make. I think it's time to vote
44:49Who's pineapple upside-down cake will prevail?
44:53Begins his green plate or Linford's gold plate
45:00Begins and
45:02Linford's the chefs have tasted both dishes and they voted for their favorite
45:07But before we reveal which stars dish received the most votes
45:11We need to find out if your mentor voted to keep you in the competition or to send you home
45:18Rosemary yes, you voted for the gold dish as your favorite. Yes, I
45:26can confirm
45:28that dish was made by
45:35Linford
45:37Oh
45:45My god
46:08Now there are six more votes still to consider
46:13and I can reveal that the star with the most votes and staying in the competition tonight is
46:29Linford
46:37Oh
46:39So Linford you must be absolutely thrilled
46:45Well, I didn't believe in you put in
46:51It's the end of the cookery road
46:55Rosemary how has it been working with bigots? Do you know what he did his absolute best?
47:02You know
47:08Next week our stars take on the ultimate dishes for date night
47:12And they're gonna be inviting along some very special guests Peter Crouch
47:18Rachel Riley and Bobby coot straw
47:23In the lights whip out a scented candle maybe throw on a Dido album if you like
47:30We'll see you then won't we bye
47:37You
48:07They should make do it