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COOKING WITH THE STARS

COOKING WITH THE STARS

Hosted by Emma Willis and Tom Allen brand new series Cooking With The Stars, with co- funding by Marks & Spencer, will see eight celebrities, each paired with a professional chef who will mentor, teach and take them from passionate amateur to restaurant level chefs.

Airing this Summer on ITV and the ITV Hub, the eight celebrities who will be putting on their aprons and heading to the kitchen are comedian and actor Griff Rhys-Jones, Strictly’s head judge Shirley Ballas, DJ and songwriter Naughty Boy, performer and presenter Denise Van Outen, actress Catherine Tyldesley, McFly’s Harry Judd, comedian and actor Johnny Vegas and TV presenter AJ Odudu.

Across a series of exciting cooking battles, the celebrities will be trained by their mentor chefs to produce delicious dishes that will be judged by the remaining professionals. The bottom two will then have to fight for their place in the competition, creating a dish without any help from their mentor. The result of this eliminator will be decided by a blind tasting judgement from the professional chefs. Unaware of whose food they are tasting, the greatest supporter could swiftly and unwittingly become the worst critic and vote for their protege to leave the competition.

The professional chefs who are taking on the challenge are British chef and TV presenter Rosemary Shrager, food writer and restaurant owner Nisha Katona, culinary expert and regular chef on This Morning Joseph Denison Carey, renowned chef and business owner Ronnie Murray, chef director Jack Stein, Korean chef and restauranteur Judy Joo, renowned chef and business owner Tristan Welch and Italian chef and restaurateur Francesco Mazzei.

Each week the celebrities will be cooking up a storm in a bid to outdo their rivals but who will come out top? Time will tell who has got the skills of a pro chef and who’s getting the chop.

Cooking With The Stars is a partnership between Marks & Spencer, ITV and South Shore.

EMMA WILLIS - HOST

Tell us about the show?

So, in a nutshell, it’s a cooking competition where eight celebrities are paired with and mentored by phenomenal stand-out chefs. Each week the celebrities are challenged with a different cuisine and compete against each other to win our golden frying pan!

Some of the celebrities had never cooked anything before and some of them had cooked a bit so it was interesting to watch how competitive people got and how they really upped their game.

While the celebs are cooking, the chefs are in the room watching and they’re not allowed to interact with them. At times it’s almost like there’s Gordon Ramsay-style steam coming out of their ears when they want to try and stop something they are doing wrong or take something off boil that they’ve left too long and it’s like mush in a pan. So, it was brilliant from an observational point of view as well because there was so much going on!

Who do you think will surprise and why?

Well if I tell you, it’s not a surprise! Do you know what, though, I can imagine when you hear Johnny Vegas and cookery you wouldn’t necessarily think they go hand in hand but he was heaven to be around. He is so nice, so fun and I think he really wanted to go in there to prove people wrong. He kept saying, you know everyone just thinks I’m here as the joker but I genuinely want to come out of this and be able to have recipes to cook that I can pass onto my son and for us to cook together. Johnny really wanted to take something away from it and take something home.

It was the same with Griff. He has done so much travelling, tried so many different cuisines and always used to cook but then he changed his diet and his wife took over cooking duties, so for like thirty years it’s kind of been all her. He is so out of the loop with cooking but came on the show because their 40th wedding anniversary is coming up and he wanted to do a really nice meal for her which is just lovely.

Were the chefs competitive?

The chefs wanted to win! There’s no messing with that. But they also wanted the celebrities to have fun and enjoy it. Because it’s their trade and they love cooking so much, they wanted the celebs not to be fearful - they kept saying ‘just feel it’. You can follow a recipe, and you can try and remember all the things they’ve taught you but you have to go with your instincts. AJ was amazing with that. She was like ‘it only says this much salt but I’m just going to put a bit more in’ and she would just freestyle.

Were there a lot of accidents?

Tom and I hadn’t really thought about accidents but then suddenly it was just blood everywhere. Harry, he’s a drummer, he barely had any fingers left! He just kept cutting himself and because they are panicking and rushing and they are on the clock, they do it even more. The medic was on camera more than we were on that first day! But the adrenaline - Harry cut himself so many times and he was like ‘I don’t care’. He’d be stirring and there would be a medic on his hand patching him up and he would just keep going. Proper multitasking, I was really impressed.

Tell us about the cook offs?

The celebrities prepare everything they are going to cook with their chefs, but in the cook off there is no preparation. They will be given a recipe that they have never cooked before and haven’t practiced and then they don’t see the recipe or what they are cooking until they arrive on set. The first one was baked Alaska and I don’t think they’d even eaten a baked Alaska before let alone prepared one – plus you only have forty minutes. I mean, that was a bit of a disaster.

How was it working with Tom?

We’d never met before and actually only met on Zoom for the first time about 3 weeks before the show but I can honestly say I want to work with him on everything and we are going to have dinner soon. It was amazing because when you first work with someone, you never know if you are going to hit it off but from the minute I met him, I loved him. To the point where, when you don’t really know someone you kind of stick to your own room and focus on work but every meal time it was like ‘come in and sit with us.’ We had breakfast, lunch and dinner together so we literally spent all day and everyday together. I want to see him all the time, he’s so funny.

Who does the cooking at home mostly?

We kind of share it, Matt’s really good, he really likes it and he takes his time and he’s a bit of a perfectionist with it. He was really jealous about the show as well. He would have loved to have done it.

If someone said to you, you are having eight people around. What would you cook? I would do a curry! I would stick to the medium temperature to try and keep everyone happy. If I’ve got a big group of people coming around I’d want to cook something big and easy. So, I’d do a big curry and plonk it in the middle of the table and let everyone help themselves.

Do you have any guilty pleasures? Fish Finger sandwiches with brown sauce and salt and vinegar. I also like mashed potato sandwiches with pickled onion vinegar and brown sauce and chips, hot chicken and brown sauce. Anything with brown sauce, really! Do you know what’s really good as well? After you’ve finished your Sunday roast, your gravy and your mint sauce left, just a piece of bread plunk it in, mush it around, flip it over, soak it in and just eat it! That’s probably the worst one.

TOM ALLEN - HOST

Can you tell us about Cooking with the Stars?

It’s a feel-good cookery competition featuring some very well-known celebrities alongside some of the nation’s best chefs. It's got glitz and glamour and is as competitive as the Olympics. I didn’t anticipate how seriously these celebrities would take their cooking, but it makes perfect sense because they spent so much time with their chef/mentors and have developed such a strong bond, they want to do the best for them.

I’m so proud of it this show. I think people will find it entertaining and absolutely gripping. It’s so competitive, it’s like a battle of the ages. It’s an intense cooking competition with some lovely people and lots of fun along the way.

After the year we’ve had, taking time to enjoy food and making food for our friends and our loved ones feels more important than ever. Celebrating the skills of professional chefs in a year when the hospitality industry has suffered so much is hugely important. We celebrate cuisines from the around the world and we have amazing chefs in this country who can cook all these different things and that should be celebrated. During the show, we explore all these different culinary traditions and we showcase and celebrate these.

What can you tell us about the celebrities and chefs taking part?

We’ve got some unlikely pairings and that was really lovely. I think Johnny Vegas and Rosemary Shrager are the best example of that. Rosemary is very strict, established and is used to being listened to whereas Johnny doesn’t listen to anybody and is this lovable character and yet they really got on and respected each other so much.

The chefs, quite rightly, are all so proud of their craft and were happy to share their skills with the celebrities. It was amazing to see and it felt like a true celebration of cooking and how we can all make food as good as it can be. That’s what felt really exciting and fresh about this show. Even if you’ve never done any cooking before you can have a go in the kitchen and you can learn the key skills quite quickly and make some truly amazing food.

Does it feel like a show where it doesn’t matter about your talents, anyone can give this a go?

I thought Shirley Ballas would be fine with cooking but she was so nervous and so vulnerable and keen to do well. It was amazing to see somebody of her mindset who’s used to being in competitions and used to being the best at what she does, going back to square one and seeing how she approached the learning process compared with the other celebrities. Denise Van Outen was another of our amateur cooks who took it very seriously. She’s used to working in the West End and working so hard on something, doing it again and again and again. She took that approach with the food she was making. It was fascinating to see people from all different backgrounds embracing an enthusiasm for cooking.

Did any of the celebrities surprise you?

All of them because they all came with a mixture of experiences and enthusiasm.

We did have a few accidents along the way, Harry Judd couldn’t use a knife properly and it was like a blood bath the way he kept cutting himself, but he ended up really surprising us all. I think that it’s going to be really heartening for people at home to see these well-known celebrities, who are good at one thing attempt to learn another skill, you’ve got to start all over again which can be humbling. You can almost feel very vulnerable.

What were the chefs/judges looking for from the celebrities and their food?

The chefs were expecting a professional standard, they didn’t pull any punches and were demanding and expected the best, which is important. The celebrities pushed themselves to do as well as they could.

The chefs don’t hold back and whilst they understand that these were new dishes, they were pretty strict and it was all about the flavour. I think it’s easy to forget when we’re cooking at home but you have to pay attention to the fundamentals of the food. That was the real test that all the chefs used and I think all our celebrities showed a real connection to the craft of cooking.

Hopefully the viewers will get inspired by the celebrities and give it a go themselves at home.

What’s great about the show is that we are encouraging people to follow the celebrities lead and cook at home. Its interactive in that sense and giving the viewers the chance to pick up the same invaluable cooking tips as the celebrities. By following the same recipes and making something to share with their family, they are going through the same experiences the celebrities go through.

Hopefully, it’s encouraging people to engage with food and appreciate ingredients, appreciate produce and taking the time to enjoy food. It’s easy to run around and check our phones and not sit and enjoy a meal with loved ones, especially a meal that you have put so much love into. It’s one of the most important things in life.

Can you tell us anything funny that happened during filming? Did lots of things get dropped on the floor?

There was some dropping of things on the floor, turns out the three second rule isn’t real. They all took it very seriously and got a little bit nervous at times, so accidents happened.

What’s your cooking like?

No, I’m rubbish but I like the idea of cooking and I like making it look nice, so I’m always very in awe of anybody who knows their stuff. I love eating out but who doesn’t, and that’s been my real culinary experience. I’m learning to appreciate food as an art in itself. It’s something I wish I was better at and rather than just shoveling food into my mouth, I actually took the time to taste something.

Do you have a signature dish?

I quite like to roast a chicken. My secret with that is to turn it over, exactly halfway through the cooking process. I’ve found that works very well. I also make a garlic, salty marinade which I include before it goes in the oven. I’ve also been known to add a glass of wine in the pan to stop it drying out.

What’s your guilty pleasure with food? Do you dip bananas in marmite for example?

I love pork scratching’s, and I love burnt bread. I always eat the burnt bits particularly on naan bread. I also enjoy eating dry crackers as well as mini Cheddars with ready salted crisps. I clearly like very dry food.

What was it like working alongside Emma Willis.

We’ve never worked together before and it was a wonderful experience. Emma has so much more presenting experience than I do and she was lovely and warm and we just laughed the whole time. We enjoyed spending time with all the chefs and the celebrities and loved hanging out together. She was good at talking to celebrities about the sensitive and the emotional things whereas I’m just better at making fun of people, so I think it’s quite a nice balance.

We’re really proud of the show, it’s really fun and there’s a lot of warmth and love in it. We want the viewers to feel like they are part of our friendship group and hopefully they will enjoy it as much as we did. If I’m watching TV, I want it to make me feel good, I want to see people having a nice time, just trying something and doing their thing. I think this series has got all of these elements in it.

Catherine Tyldesley mentored by renowned chef and business owner Tristan Welch.

Why did you decide to take part in Cooking with the Stars?

I absolutely love cooking. I’ve always cooked, on my Instagram I bore people senseless with pictures of chicken. You cook what you know and I tend to cook a lot of healthy food. If someone would have said to me, can you make your own pasta from scratch? The answer would have been no. Or can you make a soufflé? I’ve always wanted to acquire these skills for a long time. I’ve thought about doing a course. So, when this opportunity came my way, it was a no brainer. It’s the most amazing experience.

You can cook, did you find that you had more culinary skills than you first thought?

I thought I could cook until I came here. It’s funny! I thought that I held a knife correctly, I don’t. I’ve never had so many cuts on my hand as I do today. Yesterday I had four blue plasters, it turns out I’m clumsy with a knife. You think you can cook until you’re paired with a chef that has two Michelin stars.

Did you teach yourself to cook and have you had inspiration from other family members?

My mum and dad are amazing cooks and over the years they have done the odd little bit of catering work. My mum used to work in an Italian restaurant, my dad has done several curry courses as he’s obsessed with Indian food, so I’ve inherited certain things from them. Food has always been a real celebration and social occasion in our house. I’ve grown up loving food, I love to eat. I also love to dine out when there’s not a pandemic, so food is a huge part of our lives. We started to grow our own vegetables a few years ago and we grew loads last year because we had the time.

Is this something you do as a family?

My dads got an allotment as well, that’s been lovely for my son Alfie to see from garden to table. I love that. I don’t think there’s anything quite like the taste of home-grown organic veg. It's great and I’m not remotely green fingered but we just grew stuff that was ‘Cath’ proof, stuff that I wouldn’t kill.

Is it easy to grow your own vegetables from scratch?

It depends what you’re growing. I admit I found tomatoes difficult because they need that support as they grow and I failed. We did grow lettuce, potatoes, broccoli, spring onions, regular onions, garlic, stuff that’s pretty foolproof. You save a lot of money. We’ve been giving a lot to neighbours and family members. At one point there were forty lettuces to be picked and there is only so much lettuce soup you can make. It’s nice to be able to do that and give to family and friends.

Is there anything that’s making you feel nervous?

All of it. I’ve been eating gluten free for 20 years and I would never choose to make fresh pasta, however I think I’m converted because it’s amazing. I’d never make a soufflé in a million years or order it at a restaurant as it’s just not my thing. It’s completely new to me. I came into this thinking I’ll be ok because I cook, but this is real cooking and it's very different. My chef has two Michelin stars, you can’t even call it cooking its art. Everything is totally different to what I would do at home. I think the biggest thing that I am worried about is that I’ve got a dish where I have to fillet a fish, which is quite difficult and the soufflé, I’m really stressed about the soufflé. Sometimes I stand at the oven going, grow, grow for me. It’s a bit hit and miss. If it’s not the right consistency, you’re not in a good place.

What are you excited about?

I can’t tell you how much I’m loving it. It’s one of the best things I’ve ever done and I’m more knackered doing this than I was doing Strictly. Chef’s hours are long, then you get back to your hotel and you have to make notes because you’ve taken on so much information. My chef gives constant information all day which is wonderful and utterly fascinating but if you don’t write it down you’ll forget. I’m excited about it all. I feel like I’ve acquired a completely new skill set and I think it will earn me wife points back at home.

Last night, Tristan (my mentor and chef) had 25 kilograms of vegetables delivered to my hotel room, so I could practice my Julienne technique. He keeps laughing because he says, ‘can you chop it like this?’ and I say, ‘like Julian?’ and he laughs and says, ‘yes Cath like Julian!’

We’ve changed the name for everything. All of my knives have names. I know when Tristan writes up the method, when he mentions ‘Jeff’, it’s the big sturdy knife, ‘Steve’ is a little detailed knife. Then we’ve got ‘Mandy’ the mandolin. That’s how I remember everything. It’s safe for me to give them names, it’s like they are characters in a play.

Was there anything that you were keen to master?

What was really lovely was that whilst making home-made pasta was my biggest fear, it’s been brilliant to learn how to do that. I’ve been sending my husband pictures and he’s said, ‘that is the first thing that you are cooking when you get home’. I made pasta at home once but had to use my mum’s hand held one and it was like doing a full body workout.

I love making pasta now. It’s difficult and you have to get the ratio just right but when you get it right it just tastes unbelievable. I don’t think we can ever go back to dried pasta now. Tristan has turned me into a fuss pot.

What’s Tristan like as a mentor?

Amazing. Firstly, we get on really well, we have loads in common, he gets my sense of humour and he’s the most incredible teacher. Obviously, his credentials are insane but he’s incredible and very patient. He’s firm but I need that because I do a bit of wandering off into my ‘Cath’ bubble just singing songs in my head and he’s like, ‘back in the room Cath!’. It's constant little nuggets of wisdom that blow my mind. He’ll know everything about a dish, the history of it, where it originated, why it was created, who created it and it just blows my mind. He’s tough but he's got a wicked sense of humour and we have fun as well.

Are you competitive?

When I entered this competition I was like, ‘yes it would be nice to win but let’s see what happens’, now I will be distraught if I don’t at least make it to the final because of all the hours that I’ve put into this. I get back to my hotel room and I’m chopping, I’m re-reading my method. I’ve always been super passionate about food and now I’m obsessed. I reek of spring onions and garlic no matter how much I shower. My hands are yellow from turmeric, I’m covered in cuts but I’ll be absolutely gutted if I don’t make the final.

When I did Strictly I thought there’s no way I’m getting to the final and I was fine with that, I had no dance experience. With this, I feel with the amount of work that I have put in previous to this and during this, plus I really want to make Tristan proud.

Is there any kind of food you don’t like?

Fishy fish like anchovies and I’m squeamish so there were a few heaving moments when I was filleting a fish.

Griff Rhys-Jones mentored by renowned chef and business owner Ronnie Murray.

Why did you sign up for Cooking with The Stars?

I love food and eating. And I love eating food.

What kind of cooking experience do you have and is it something you enjoy doing and why?

I used to cook more. I am a lapsed culinarian. Mrs Jones now cooks so well that I have got lazy. This is good to get me back in the kitchen. I will rattle those pots and pans. In truth, I now eat a fussy diet of no carbs. So, I prepare salads and lay out the cold salmon for lunch or make an omlette, and don't do the sort of complicated dishes I mastered when I was but young.

What are you most nervous about?

I mustn’t get into a tizzy. I must not improvise. I must watch the clock.

What are you most excited about?

Eating all this delicious food, especially the scraps and left-overs and going right off my diet legitimately.

Is there one particular culinary skill you hope to master?

Cooking duck and fish in the pan so I can judge that it is done by eye.

What’s Ronnie like as a mentor?

Ronnie is amazingly correct. To him, every detail of cooking is a masterclass. He makes me clear up my station, hold knives properly, peel things correctly, plate up correctly (meat forward) and the rest. He has a correct way of doing absolutely everything. Even cutting an onion. Especially cutting an onion. I took an angle. I was trying to save my fingers. He wanted me to cut straight! From wiping down to putting salt in (the height you drop). It is incredible. No matter how much I master. I realise I am just a beginner. Sometimes I get things right and he allows it, even though I have done it the wrong way. It is very exacting. Boiling an egg. You think it’s simple. It is apparently not. He is also very funny, charming, friendly and really, really loves and respects the food. He adores the food. He worships the food. Everything is about respect for the food. Amazing. I am really impressed. It's exhausting.

What do you think your chances of winning are? Who do you think is the person to beat?

I have no idea. I have a long way to go in a very short space of time. Some of the others are top chefs and top cooks already. I have tried, but I will be very lucky to be a contender.

Are you competitive?

Er... yes. So, my competitors in other fields tell me. Especially the ones who don't think it’s a competition. But do want to do well. And, whatever they say, I suspect the others do too.

What do your family think about you taking part?

Children astonished. Wife supportive. Mother fascinated.

Who is your biggest inspiration in the kitchen?

Jo my darling wife. She is an unfussed, calm but brilliant cook who produces amazing meals for the large numbers who congregate at our house from time to time. Including superb pastry and slow roasts and things. Things that are a mystery to me. We eat very well and, happily, have dined at some of the greatest tables in Europe together too.

Are there any types of cuisine you don’t like?

I go out of my way to sample things I have never tried before. Like fermented ricotta in Imperia. Or Lemon salad on Procida. Or crocodile in Kenya. I get frustrated by bad food. I hate service stations for serving crisps and processed rubbish. I really hate stopping and being forced to eat rubbish. I will take the detour and go the extra mile to eat well-cooked food. This is because I am greedy. Not luxury, expensive, but solid, grounded regional cuisine. I like shopping for food in Italy or France, and in markets best of all. When we are away I do cook a lot more. I have a little boat and if we are at sea I have a strong stomach, so I do most of the cooking. Or, let's call it "food preparation".

Do you have any food/kitchen dislikes/phobias that could hinder your chances of getting through a round?

None. No, I don't understand those things. I usually eat low carbs with a lot of green and fresh vegetables and fruit. No rice, pasta, bread or potatoes. So, I am totally faddy to some people. But I love them. It's a struggle. And while here I am eating bread and potatoes for the cause.

Do you have a signature dish and if so what is it and do you have a secret recipe?

I love putting eggs and fish dishes together. They go together brilliantly.

What meal is your guilty pleasure?

Scotch Eggs.

Do you have a cooking disaster story you can tell us?

I cooked eggs in Three Men in a Boat and the tin saucepan over a real fire heated too quickly and burnt the butter. I called it "blackened eggs". It tasted great but the others, Dara and Rory, wouldn't eat it.

What’s been the most impressive meal you’ve ever cooked?

I impressed myself with a soufflé. It's a wonderful and quite simple thing to make. But I also cooked Sole Bonne Femme. Very, very complicated. To impress my beautiful wife when I first met her forty-one years ago. It is time for me to have another go at it.

How do you handle pressure?

I start to fret.

What’s the best dish you’ve ever eaten and why was it so nice?

I can't recall. I eat out a lot. Each meal should be a different experience. Sometimes really simple settings and simple food can become the total experience of a life time. Like a relay of kebabs in Santorini in 1971. Or a plate of anchovies in a cafe not far from Turin. Or an amazing dish of crab curry in Bangkok. I have eaten in the Trois Gros in Lyons at the height of its fame. It was astonishing. But I don't recall the detail.

Is there any food you consider to be a mood booster? Something guaranteed to lift your spirits and fix any bad day?

Nope. Oh. Cheese. I eat too much cheese. But, you see, not much cookery there.

Who would be your three dream dinner party guests – any public figure at all – and what would you cook?

I will cook them one of these dishes now. And they would be very old friends who make me laugh a lot because they are old friends and we did a lot of laughing in the past together. Some of them are quite famous too. They would laugh most at me cooking.

If you could only eat one meal for the rest of your life what would it be?

Fresh grilled fish and salad.

Shirley Ballas mentored by culinary expert and regular chef on This Morning Joseph Denison Carey.

So why did you sign up for Cooking with the Stars?

Because my mother and my son don't have much faith in my cooking ability. And my mother, I think, wanted to be a little bit amused at me learning how to cook. I thought I would sign up for my 84-year-old mother but then I would give it 100 per cent of everything I've got to learn about everything there is to do in a kitchen, of which I know nothing.

What kind of cooking experience have you got?

I’ve got a very generic one - baked potatoes, tuna and salads. Anything with a salad. I can do a roast dinner. I can do mashed potato and chicken and veg. I can do anything that’s super simple. I’ve never made a sauce or Indian food or Thai food or all the different palates that we'll experience on this show. I've never done that before.

What have you been most nervous about and what are you most excited about?

Well, I'm the most nervous. I had never used a mixing machine, I didn't know what mandolins were. I didn't know the difference between the teaspoon, the tablespoon and the dessert spoon. Timing of everything, pulling it all out at the right time. Sharp knives - I’ve chopped my finger off twice in the kitchen! Hot surfaces… I'm just not used to being in that environment. I'm in and out; I do the quickest food I can at home with the cleanest way possible to do it. When you look in these kitchens, it's like a tornado has hit it – I’ve got flour in my hair and hanging from my eyelashes!

Is there one particular culinary skill that you're hoping to master?

Yes, I'm hoping to master the different ways that you can make the mustard sauces at ease, anything to do with the sauces really.

What’s your mentor like?

I have to say I've got the youngest chef and he’s beautifully raised by his mother for sure. What beautiful, beautiful manners and a sincere soul so we start with that. As for the cooking - it’s difficult enough to give me a challenge but it's within my capabilities right now. I think he’s picked great dishes. He’s a very, very bright boy, smart.

So is he quite patient? He's not the type that's sort of shouting and yelling in the kitchen!

Oh, he is feisty but very good.

And are you feeling competitive?

I'm feeling competitive with myself. The thing with me is not to panic in the kitchen. One of the dishes this week, I did not get out on time. Another one, I decided that my courgettes were too wet. I thought I'll get my tea towel and give them a little dry - nobody will know when they're on the plate. Well, I pulled the tea towel and it started raining courgettes all over the kitchen!

Who is your biggest inspiration in the kitchen?

Gordon Ramsay. Yeah, I love him. I want him to cook me fish and chips. Gordon, if you're watching this please come and help me because I want to meet you.

Are there any types of cuisine you don't like?

Indian food I didn't like at the beginning - I didn't like the smell, I didn't like the taste but I must say it's growing on me.

Have you been concerned about any sort of food - any dislikes or phobias that might hamper progress in the competition?

No, because I'm willing to try everything. You know if Joe says try it I try it.

Have you ever had a huge cooking disaster that you could tell me about?

I blew an egg up twice in the microwave! I made Eggs Mornay for my mother and when she tasted it she threw it outside and the birds were wiping it off their beaks! When we were in lockdown I thought let me practice these cookery skills. I made this pasta and it turned out like wallpaper paste. I then tried to cook a pie and when I picked it up the whole base fell out because it was so heavy. It was just disgusting. It wasn't even edible.

What’s the best meal that's ever been cooked for you?

I would probably say some of my ex-husband’s cooking. He was a chef, he worked in his father's hotel and he was a chef.

Is there any food that's a guilty pleasure for you? Anything that sweet based – cakes, sweeties…I love anything like that.

So when you've got you've completed all of this show and you're an amazing cook and you have a dinner party, who would be your three dream dinner party guests? Well, of course, I would love for Gordon Ramsay to taste my cooking. It is an open invitation. I would like to also invite Tom Cruise because I know him, I’ve taught him a little bit so it would be nice to have him for dinner. And then Donny Osmond, I know him very well.

What are you cooking for them? I would probably cook my Thai dish with the coconut rice and the beautiful sauce.

If you could only eat one meal for the rest of your life, what would it be? Baked potato, tuna and a lovely green fresh salad. Harry Judd mentored by food writer and restaurant owner Nisha Katona.

Why did you sign up for cooking with the stars?

Well, the thing is I've never cooked really. Every now and again randomly I have this career where I get these opportunities to learn a skill and if it's something that I'm interested in and something that I think that would be good to learn well it’s such a privilege to spend time with a professional in their field, learning one on one. Just like when I did Strictly - you've got one on one professional dance tuition. And my cooking experience is very limited. My mum's a good cook but I'm afraid I didn't take any of those skills from her. Literally I'm talking microwave, toaster and occasionally a bit of oven action.

Do you enjoy it?

I do. When I do it I enjoy it. I think it's like anything. For example, exercise – the thought of doing it sometimes feels like..ugh. But then when you start doing it you really enjoy it. And cooking is very kind of mindful. It keeps you in the present because you're just focused on what you're doing.

What are you most nervous about and what are you most excited about?

I'm nervous about the moment when I have to cook without the professional. I'm nervous about having that hour and just completely forgetting something, because every time I've done a test she's always been there to remind and say ooh don’t forget this.. So I'm just worried I’ll forget something’s on the hob and burn it and ruin it. However, I'm also excited about the challenge. I'm really excited. It's not something I feel massively nervous about, which is quite nice, because most things I do involve me thinking about a performance and you do feel pretty nervous. With this I hope I’m judged well on the taste and I’ll do my best.

Tell us about your mentor…

Nisha is absolutely lovely. I'm really so happy to have been paired up with her. She's very passionate about her food which is inspiring. And she's just a lovely person, we get on well and she’s very easy to work with. We actually have a few things in common and so loads to talk about, she's very gentle – she’s not like a hard taskmaster which I don't think I would particularly like. So, yeah, I couldn't have asked for more.

What do you think your chances of winning are and are you feeling competitive about that?

Chance of winning? I honestly have to say this, and I’m not being humble, I think they're very limited. But that's OK. Once I start I certainly want to keep getting through each round. I guess I won’t really know until we’re underway. If I get through that first round you'll see from my reaction, you know. If I don’t – again, you might see from my reaction if I storm off! I want to do well. We’ve worked hard and we’ve all put in a lot of time so absolutely I would like to do well.

Who do you think is the one to beat?

I actually have only spoken to Johnny so far about cooking and I think we're both pretty limited, so I don't think me and Johnny are ones to beat! I'm afraid I don't know anyone else is cooking skills.

What do your family think about you taking part?

Well, my wife's delighted. She's hoping that I become cooking obsessed and then, you know, take on all the cooking in the house. I’ve promised her I'm going to take these recipes home but they're not just like things you knock up on a Tuesday night, you know, it's like quite a lot. However, I certainly think I've learned enough skills to now have the confidence that I can get a couple of cookbooks and be like, hey, I'm going to try this now.

Are there any types of cuisine that you don't like? Anything that might hinder your progression in the competition?

No, not really. I’ve been loving eating the food. That's been the best thing about it when it's finished. Nisha stands there giving the lowdown on what I’ve just made and I’m just like…can I just eat it?

When do you cook do you have a signature dish and what is that?

Scrambled eggs? Yeah, I'm really quite limited. I don't really have one, I'm afraid, but now I will! I will be borrowing Nisha’s recipes.

What meal is your guilty pleasure?

I don’t really have any guilty pleasures because I think eating is all about balance. I eat fairly healthily but a couple of times a week I’ll have whatever I like. My weak spot is definitely sweet stuff.

How do you handle pressure?

I like to think I handle it pretty well. I feel it, I feel nerves and adrenalin but I think I’m okay. I’ve managed to get through however many McFly concerts feeling pretty high pressure.

What’s the best dish you’ve ever eaten and why?

It would probably be in Japan. We went to one of those amazing restaurants where they cook in front of you. That was just amazing! Nisha’s food of course. And my mum’s Spaghetti Bolognese.

Who would be your dream dinner party guests and what would you cook for them?

Steve Coogan, Will Smith and Natalie Portman. I’d have to cook them something I’ve learnt here. I would probably choose the Indian dish. Denise Van Outen mentored by Italian chef and restaurateur Francesco Mazzei.

Why did you sign up to cooking with the stars?

Well, and this is truthful, I don't do the cooking at home. Eddie does and always has done. I've just become very lazy in as much as…well I guess I'm so busy all the time anyway and I always feel like cooking takes forever. All the prep and everything and I genuinely have got loads going on. For five years, I was a single mum so I cooked very, very basic meals. It would be pasta with sauces from a jar. I tried to cook as healthily as I could for my daughter but I was occasionally the fish fingers, chips and peas, mum.

When I met Eddie seven years ago, on date one he told me to cook and then that was it! He loves cooking and he's a really good cook. And I guess I'm just lazy. You get lazy and then you lose your confidence. If we have friends or family over it will always be, Eddie prepping all the food. I’ll be the one serving all the drinks and chatting to people. Yeah, is that kind of thing with us. So, I just thought I really do want to learn. My daughter now is 11 and she's now starting to say to me things like, when are you going to cook a meal?!

I just thought what an opportunity, to be able to work with the chefs and just learn proper cooking from scratch. For me, it's just an absolute privilege to have the opportunity.

So, what are you most nervous about? And what are you most excited about?

I think I'm worried that my nerves will get to me. And, also the ticking clock. Because when you're doing it completely from scratch, most people that I know that prep food will do it, then leave it and then come back to it later. We don't have that luxury. It’s a case of everything being condensed into the hour and you’re up against the clock. And you're in a competition. So, all those elements mean anything can go wrong. There’s a lot of information to retain. I'm doing things completely from scratch and making pasta from scratch, my sauces from scratch, mixing my spices. There is a lot to remember.

What’s Francesco like as a mentor?

He’s the most amazing chef and he’s so patient. He’s Italian and Italians, you know, are notorious for being passionate about food. He really does expect a lot from me which is good. He’s really pushed me in the kitchen to try and make me improve every single time I go in. He’s got a reputation to uphold, you know, and he's got a couple of dishes that he's known for so in recreating them I can't let him down. If I let him down, I let down all the team that work with him in his restaurants. They’ll all be expecting me to produce something good.

He's a known chef and the chefs are in competition as much as the celebrities because the world of dining is competitive. So is the world of show business. So you combine those two together and every couple is kind of like, you know, a force to be reckoned with.

Are you feeling competitive? I'm not gonna lie, I am. Obviously the longer you stay in it, the more you learn. I think that's the driving force with this - that actually I want to learn more because I'm loving cooking. I think if I'm in it, why not? Why not give it your best shot and try and see if you can win? Yeah, why not?

Who do you think's going to be your toughest competition?

Well, I don't actually know the standard of a lot of the other celebrities. From what I hear from Shirley Ballas, Naughty Boy apparently does cook. She said ‘have you seen his Instagram? He’s like a professional chef!’ We’ll have to see. I know that myself, Shirley, Harry – we’re definitely all basic cooks and I really don’t know about the others. Like I said, it's anyone's game. It’s not just about the cooking, it’s the presentation and it's also the nerves. You know, you're competing against each other.

Do you have any food dislikes, anything that you think could hamper your progression?

No, there's nothing that I dislike. I'm happy to get dirty and have my hands messy in the kitchen. You know, I'm just up to the challenge. Whatever is thrown at me. I'll just do it. Yeah, I think the cook off is probably the scariest thing. Yeah. Because we don't yet know how that works. And I get a feeling that you're probably going to just be presented with some ingredients and they'll go make something. Yeah. So that would scare me because I'm not great at knowing the timings of cooking certain meats or vegetables are mixing certain flavors together. So, I don't know what the cook off is going to be like. That's, that's the worrying thing.

So what meal is your guilty pleasure?

Well, you know, I'm an East End girl at heart so it's got to be pie and mash. Very good.

What's the best meal you've ever had cooked for you?

Oh, I've had amazing meals cooked for me. Recently I was lucky enough to go to Francesco’s restaurant in Battersea and he made me the most amazing pasta dish. I mean, Eddie's done some amazing meals for me. He made a great vegan curry. That was just delicious. He makes some good food and Eddie cooks from scratch so I should have really learned from him but I was probably almost trying not to because the minute I start cooking, he probably won't cook for me!

What do your family think about you taking part?

Well, they don't know. I want to surprise them. Eddie knows but my mum and rest of my family don't know. I want to learn and then hopefully, when everything opens up and we're allowed to, I’ll invite them over and cook one of my meals.

Are there any foods you consider to be a mood booster, if you’re having a bad day that you turn to?

Now, I mean, I'm a big fan of a roast, lovely. You know, and even in on a hot summer's day, people think I’m mad but I still love a roast. And I'm one of those annoying Brits abroad that still likes a roast! I love Yorkshire puddings and I love gravy and I love English mustard on everything.

Who would be your dream dinner party guests. And what would you cook for them?

The late great Dame Barbara Windsor. I've always loved her. And just to share the table with her and have a few giggles I’d love that. She’d be an amazing guest at a dinner party. And then for even more glam I'd love to have Joan Collins there. I love Joan Collins. Just for a bit of fun and a bit of banter and for a bit of silliness, David Williams would be funny. And then for eye candy that's got to be Ryan Gosling. A little bit of everything there. I've got two great women there with great stories - the glamour and a couple of icons, I’ve got a bit of eye candy and I’ve got a bit of banter. As for what I’ll cook them, it's got to be something from the show. Something that Francesco has taught me. And I will be making them pasta from scratch.

What's your most memorable cooking disaster?

I've had so many. Probably one of the worst things that I've done was at Betsy’s school when she was little. They had the cake sale day now and all the parents had to bring in cakes. Every single parent made something at home from scratch and I went and bought packet cupcakes. I got rumbled because I got caught by one of the mums - first of all, buying them, and then she recognized them on the table in front of all the parents and then I got called out in front of all the parents! I sort of went..erm I’ve just been really busy working and they all said we all work too!

What’s been your greatest triumph?

Well I do a lovely jacket potato with beans and cheese! Oven pizza…I do a good ready meal…jar things really. Yeah. I'm just not good at making things from scratch. But after this…I mean who knows?!

Naughty Boy mentored by Korean chef and restauranteur Judy Joo.

Why did you want to do Cooking with The Stars?

After my Beyoncé song came out I think in 2016 the following year my mum had a stroke and I put my new album on hold for 3 years, well we are going into the 4th year now. Because mum couldn’t cook anymore I started to cook for her and mum lives with me with her carer. I don’t want anybody to think I’m a TV guy, I’m not and I never do TV but I love cooking. I started cooking when my mum stopped cooking. I wanted her to have the food she enjoyed because every carer is different and they might not cook the food she likes. I made it my task to learn how to cook everything my mum used to cook. It wasn’t something I wanted to tick of my list but I’ve become a chef at home. Everyone loves my food, my friends and my family. I didn’t know how to cook three years ago.

Have you taught yourself?

Yes, I’ve taught myself and then because mum still remembers how she used to cook a little bit I’ve been taking notes and learning and watching YouTube videos. So, with everything combined I’ve found a way how to cook. I grew up on a council estate so we never had microwave meals as we didn’t have a microwave everything was fresh every day even if it was just lentils and I’ll never forget that. My mum reminded me the other day that when I was a kid I used to do just stand in the corner of the kitchen just looking at her cooking but I don’t remember that because I was really young.

How have you found cooking to a certain amount of time?

My main studio is Ealing Film Studios but I live in Gerrard’s Cross. Since the first lockdown I’ve built a mobile studio in my shed so I’m able to finish songs and then I can go back into the kitchen and make mums lunch and then go back out and finish. I’m used to cooking in my own time and this is why this is weird as you get a timer, you get sixty minutes. I like slow cooking things, I’ll go into the kitchen turn the stove off, go to the shed listen to the mix and then go back in to the kitchen. I don’t cook thinking I’ve only got a short amount of time.

Do you listen to music when you are cooking?

Yes, I always listen to jazz. I listen to a lot of rap and drill music but when it’s cooking I listen to jazz. Jazz is constantly evolving and so when you are cooking food it’s constantly evolving so it’s always jazz I listen too when I’m cooking.

Tell us about your mentor Judy

Judy is kicking me into shape. She is great as a mentor. My thing isn’t about the taste or the flavour as I’m confident in that, I’m worried about timing and if I can get it on the plate in time as I’m quite a chilled-out guy. Judy has been a great help with helping me with the timings. Also, at home my kitchen is smaller so it’s easier to make mess quickly so I’m learning how to clean as I go.

If you could describe Judy as a mentor how would you describe her?

Strong, independent and a power house.

Is there anything you are really nervous about?

I’m not nervous about the other contestants. I know I’m not a chef but I know what I’m capable of and I want to showcase some of that. I’m nervous of, well I never do TV and their kitchen isn’t like my kitchen at home and I’m worried I might mess it up. I’ve got two blue plasters on, I’ve never had a cut. Judy said these are chef cuts and are battle wounds.

What are you most excited about?

The culture of every dish. I’m excited for the viewers to see how many different cuisines there are from around the world and then hopefully try it out themselves.

Have you cooked for anybody famous?

Food and music go hand in hand, everybody is going to get hungry at some point in the session. Since I’ve been cooking for mum I’ve cooked for every artist I’ve worked with if I do the session at home. I cook for Emeli Sande as I’m helping her finish her new album, she’s vegan so I’m learning how to cook vegan stuff. I made Sam Smith the best lamb kofta sandwich he said he has ever had. I made a shepherd’s pie for Simon Cowell once and took it round to his house. I make my shepherd’s pie with lamb but Simon doesn’t eat lamb so me and Simon ended up ordering a curry.

Are you competitive? I do think second place is a lonely place.

Is there anything you eat which is your guilty pleasure?

There is one. Basically, some nights when I want to have cereal instead of putting milk in I put in cream.

AJ Odudu mentored by chef director Jack Stein.

Why did you sign up for Cooking with The Stars?

Well, I signed up because I love a challenge and basically over the last year I’ve just got really into cooking, by myself in my own kitchen. That’s been predominantly me learning how to make Nigerian dishes that my mums always taught me. So, I thought why not go gourmet.

Has your mum always been a big inspiration to you in the kitchen?

Oh my God she’s an amazing cook! And as a result, I’ve never had to cook. My mum’s an amazing cook, my dad can cook really well so literally it took a global pandemic to learn how to cook.

Do they know that you're doing this? What do they think?

Oh my gosh. My mum was creasing with laughter. She was like this is so exciting. Yeah, hopefully I’ll do them proud.

What are you most nervous about and what are you feeling excited about?

I'm really excited about just learning new skills. I feel like I can cook a handful of dishes. I’d love to learn about presentation and, you know, different cuisines from around the world. It's a really nice way to explore different food cultures. I know British cuisine and I know Nigerian cuisine but this show is going to take me on a culinary journey around the world. I am very excited about any journey at the moment because while we can't go anywhere we might as well go there with food. It’s like I’ve got a food passport.

Tell us about your mentor…

Yeah. So, my mentor is Jack Stein, fish connoisseur, he runs the Stein empire and when I first saw him I was just so excited that we were going to be working together. And honestly, we have had such a laugh. Yeah, he's really knowledgeable, he really knows this stuff but he’s also quite experimental. He’s not afraid to just try different things. And also, he's a very good teacher. He's adapted to the way that I specifically learn. I'm kind of chaotic in the kitchen and I learn by doing so and he's really let me take the reins. On day one he rocked up with recipe cards and I was like oh I’m not going to be using that! I've never been one to absorb a lot of information just by reading it. I have to actually do it with my own two hands for it to sink in.

Are you feeling competitive about this?

I am feeling really competitive about this because obviously the longer we stay the more we get to learn and it’s a great life skill. I've always been competitive, with myself predominantly. I want to be the best version of me all the time. So, it's no different, even though it's the thing that I've never done before.

Who do you think might be your toughest competition?

It is really tricky. I don't know anybody else's cooking ability. Just presumably, you know, I'm single with no children so I'm presuming that anybody with kids and a family to feed is just going to be naturally better than me because they can't just get takeaways all the time. I would say I'm thinking the parents will really give me a run for my money.

Do you have any food dislikes or any sort of phobias in the kitchen that could hinder your chances of getting through each round?

What I’ve realised is I'm petrified of hot oil. It really spits at you, especially when you put meat in there. It’s very angry and it sounds stressful in the kitchen. Yeah, so hot oil is not my friend. Also, I have been learning how to fillet fish which is a real skill and I was very excited about that. Especially because I used to go to the fishmongers with my mum when I was younger. I was really excited to be back, working with fresh fish. However, even that I’m just fearful that I won’t do the fish justice. It’s very easy to overcook and there can’t be a bone in sight.

What’s been the best dish that you've ever eaten and why was it so nice?

I mean, I'm biased, but I absolutely love Nigerian cuisine, so I really like Garri or Eba, as we call it, in Nigeria. I love plantain. My favorite meal of all time is black eyed beans with fried plantain and chicken. We have it a lot at home. Oh, yeah. It's beautiful. It's delicious. It's spicy but it’s also sweet with the plantain. It is just absolutely delicious. I love meat dishes so I'm really excited to just learn how to make vegetables and salads really exciting. I’ve basically been brought up on fish and meat and I know there’s more to life than that!

Once you've done this and you're an amazing cook, who would be your three dream dinner party guests?

So, we need a comedian…I’m thinking Joe Lycett. I know he loves his white wine and he loves his food and he's hilarious so he must have a seat at the table. Then we need someone who has eaten at the best restaurants around the world, someone with exquisite taste and high fashion - Naomi Campbell gets an invite too. Then we need someone, you know, straight talking, they’ll say it if you like it or say it if you don’t. I think that's always very important at a dinner party. Boy George would be good. He’d be great because he’d have loads of gossip. Then I’d have to cook one of the meals I’ve been learning how to make with Jack – something packed full of flavour that looks like the pinnacle of fine dining.

Johnny Vegas mentored by British chef and TV presenter Rosemary Shrager.

What was your cooking experience like before?

I’d never made a sauce, I’d never made a curry, I’d never cooked Thai and I’d never cooked fish. All the things I love but I’ve never had the confidence. I’ve cooked a dish with Rosemary and it’s the nicest version of a curry that I’ve ever had.

For my son I cook all the time but I’ve been on my own a lot these last 5 months. I’ve always wanted my son to see me cook as I saw my dad cook. I love to cook but I only have a handful of staples that I do and I’ve learnt to love the slow cooker, maybe I rely on it too much. I’ve never made separate sauces I was always a one pot cook. I’m terribly at cooking for myself, I’ll cook for my son and I’ll cook if there is family around but for the last 5 months it’s been ready meals for one. So, this was a massive shock to go from 5 months of ready meals to this, well talk about a U turn, it was more like a handbrake turn and it’s been incredible. Just in myself the confidence I now have in cooking compared to last week when I met Rosemary for the first time, well I would not recognise myself in the kitchen now. My mate and my assistant Bev came down and she couldn’t get her head around what I’d could cooked in an hour. It is a common thing and people do know it, if I say come round and we will eat at 3pm you will eat at 6pm. I’m known for that, there is no point denying it as I’m so slow and methodical but with this you just haven’t got time.

Tell us about your mentor Rosemary.

We are finding out personality wise although accents wise it’s a bit like chalk and cheese but our personalities are so similar, we do surprisingly have loads in common. I adore her, I absolutely adore her. She was the best one for me from a competitive and practical point of view, but I couldn’t have predicted how well we’d bond as people outside of the competition.

She is the perfect person to team up with, she knows exactly when to push me. If I just get shouted at I just shut down and you’ve got to have somebody who understands you’ve never cooked before. She hasn’t made it doable where I’ll be finished in 40 minutes, you know what I mean it’s going to be down to the wire but compared to her standard of cooking she has reined in the recipes. I’ve done it in a way that if I keep my concentration and I do everything in order, a week ago I thought I’d never be saying this but I’ve got a chance of putting out some excellent plates of food. I can’t tell you the relief that Rosemary hasn’t just got her head in her hands saying ‘look what I got’. I was so thrilled as she came in and said ‘I wanted you’.

I was so relieved when I got her as she has a cooking school so she’s not just a chef she’s a teacher. I mean she is used to working with better people than me. You know sometimes she has to be ‘Johnny!’. She said the other day ‘oh darling thank you for not been offended by the way I speak to you’ and I don’t at all that’s the way she does things. But trust me if she wasn’t such an amazing teacher I’d be ringing my agent and saying ‘get me out of here’ but there is no malice in what she does. I’m not just saying this, we will be friends for life. I bought this salt bath you know for curing meats, I was going to repurpose it and Rosemary saw it and said ‘darling that’s wonderful I’ve been after one of them’. I knew the lad had another one a bigger one and I bought it and I had it brought to London and I gave it to her (Rosemary) at the end of training and she was made up with it. The next day she came in and said ‘darling I’m not ungrateful but I’ve done a bit of research and what you’ve actually bought is a pig trough’. Now it’s an old pig trough but it looks lovely.

What’s your biggest fears?

I mean I’ve got to say it’s been the most mentally draining thing I’ve ever done. The amount of information you’ve to take in and it can all fall apart at any minute. That’s the biggest fear, Rosemary sat watching somewhere but she can’t step in. Your expectations of yourself raises but learning all this new stuff and techniques and everything I’m sleeping, breathing and obviously eating instructions on what to do. My two biggest fears with this are cooking to time. I’m a very leisurely cook and I’ve joked as you know I’ll take a morning off to boil an egg, but I’ll still proud of myself at the end of it. So, with cooking to time I’ve really surprised myself, once you do it it’s like a military drill once you have it in your head. The biggest thing in life and I’ll never be able to repay is Rosemary has taught me about seasoning and trusting your palette. That’s the thing that I feared the most, no matter how I progress or how I do it’s the confidence of knowing at what point you go ‘this is point I need to add so it pulls the flavour up’. We’ve gone for flavours, not simple dishes but nothing too fancy but my confidence as a cook has gone through the roof. It’s not like I fancy myself in the competition and if you saw me on the line-up I’ve absolutely no doubt if it was the Grand National I’d be the 100/1, but I’ve really come on. Having confidence in seasoning is the best feeling I’ve had from cooking in my life.

Also, another fear is I will feel naked in the world without our mentor next to me. What I’m going to really miss is the affirmation of when you have done something right and my biggest fear is second guessing everything and over doing everything. The other thing that really plays on your mind is what your competitor is cooking.

How are you feeling about the competition?

I can’t go out in the first round. Do you know what there is a much pressure to do right by your mentor, there is as much pressure in that as there is in the cook itself. I have already taken a lot away with me already and it will make me determined out of lockdown to get people round and cook for them. I have learnt some major skills, I have learnt to cook restaurant standard food.

So how long do you have to cook the dish?

You have an hour. It will be tight and the slightest thing can throw you on the day. It’s so easy to miss out a vital part of the recipe. You know with studio lights and actually cooking across from someone, the moment you get that feeling they are smashing it and you are running behind that clock becomes everything.

Are you competitive?

I do get competitive. I’m not competitive in life as I’m more of an observer but put me in a competition that’s meant to be competitive then I do get competitive. I’ve got more competitive as I’m representing Rosemary. She has taught me if it’s spiralling, step back and take a breath and compose yourself.

Do you think after the show you will continue with the cooking?

I hope I can develop on it, but then again, these dishes have worked as I’ve been doing them under instruction. It’s stuff that I’m already planning when things calm down, you know getting all the family round and cooking for them. When I normally have them round it’s a roast or something from the slow cooker so to give them, you know bistro style cooking and restaurant quality cooking would be amazing.

Have you had any recent cooking disasters?

I blow up my oven during lockdown. I tried to make my own dulce de leche, that’s not a phrase you often hear. I tried to make my own dulce de leche, I left two tins of condensed milk on a slow simmer for 8 hours but I left them on for 16 (hours) and they went off like hand grenades. I destroyed my hob, destroyed my cooker hood and left my ceiling looking a right state.

Talking of hobs it was so funny on the first day I had a little cook and they have those cookers where the hob is electric. So, no flame and I’m used to a gas oven as I like to see a flame, I’ve no idea what number is a simmer on one of those hobs. Well I spent fifteen minutes just trying to turn it on but then thank God Rosemary came in and said ‘no no darling do it like this’ and she did everything I did before they (production) realised it was on a fail-safe setting. The relief on my face going ‘how am I doing a cookery show if I can’t even get a hob on’.

What’s your signature dish?

I do a really good pulled pork. I cut the loin and then trim the fat off, unroll it and season it inside as well as the outside and re wrap it. I put the fat back on and tie it up and put it in the slow cooker. When it’s done I snip it quickly and then I can just lift the fat off and whack it in a hot oven and its fresh crackling.