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Celebrity MasterChef Season 20 Episode 1.
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00:00it's day one and the first of this year's celebrities arrive in Birmingham taking
00:17their shot at the celebrity Masterchef title our award-winning actor and Corrie
00:22star Katie McGlynn don't know why I get myself in these situations but here I am
00:28I am a thrill junkie yeah RuPaul's Drag Race champion ginger Johnson I am a competitive
00:38person and that frightens me because if it doesn't go well I might just have to have a
00:43tantrum Love Island reality star and influencer Uma Jamei being in the Masterchef competition is a
00:51crazy feeling I honestly never thought I'd be here Paralympic medallist turned actor gaz
00:57Chowdhury going into the unknown is nerve-wracking you know you're on the
01:02precipice and you're trying to just kind of lean over but you can't see anything and
01:06pop star from boy band sensation blue Anthony Costa I feel nervous of them just
01:12looking at us sternly going cook and I'm like what what do I do where do I go who do I see help
01:18so every Masterchef and we are back started something truly fantastic I haven't been able
01:30to sleep for weeks thinking about this moment here I'm a feared restaurant critic these celebrities
01:38can't know that I'm emotional welcome to Celebrity Masterchef
01:44now I know you're all nervous I know that I am but I'm looking forward now to getting some really
01:53delicious plates of food this your first test we call under the cloche underneath each of these
02:02cloches there is a different ingredient and we're going to ask you to come up and choose your cloche
02:07and you'll have one hour to cook for us a dish whereby whatever the ingredient is it needs to be the
02:16star of the show frightened now Anthony are you big time John pizza guys it's time I'm vegan so it's
02:28going to be interesting to see the kind of ingredients that I get can you reveal your ingredient please
02:34chickpeas brilliant I think there's no danger of food poisoning with chickpeas for you guys wonderful
02:43if you go Uma it's time go on go I'm so nervous I would like to say that my knowledge of food is good I love food but we'll see what the hell is that I
03:02honestly have no idea have you been to Scotland Uma is it haggis never eaten that in my life I don't know what I'm
03:11going to do with this Uma thanks very much indeed thank you guys wish me luck
03:15Ginger are you ready I'm coming I'm coming oh I've no idea what John and Grace will make of me as a cook
03:28to be honest I'm just going to try and keep them laughing and maybe I can get them on my side and
03:32they'll forgive my sins in the kitchen which one's got the crisps underneath it
03:36go on oh it's peanut butter have you cooked with peanut butter before um peanut butter and jam sandwich
03:47does that count as cooking I don't know if it does oh my gosh your earrings do you like them I made them
03:52especially oh I'm also dressed as a Battenberg cake but you can't see it behind my apron I've just
03:57realised how many different varieties of biscuit you got you got a chocolate chip oh I'm a full
04:01selection box I just feel so dowdy Ginger thanks very much thank you that's a good one that yeah let's
04:13go let's go let's go let's do it my first challenge what I'd be worried about is fill it in a fish I
04:21won't have a clue wish me luck yeah good luck I'd do it that's good innit what fish is it though
04:30seabroom oh seabroom yeah I thought it was either that or another one have you cooked fish a lot Anthony
04:36uh salmon good you've got one fish two portions two portions from this fish yeah you do that I can try it
04:46wonderful thanks very much let's go fish mate made up Katie you've had a long nervous wait come on
05:00let's do this okay go on gosh oh dear I am very nervous to be cooking for John and Grace like they
05:10know what they're saying and I don't apples okay we can do something with that yeah I'm quite chuffed
05:20with that can I take it yeah you're trying to get out of here Kate thank you very much thank you I like apples
05:33now the thing is we can't allow you just to have that one ingredient so what we're going to do is
05:44we're also going to open up for you the Masterchef larder this is a magical place grab a tray 60 minutes
06:02starts now I've always wanted to do that okay I've never really cooked in drag before so that's
06:12going to be an interesting experience I was quite happy I got chickpeas but the problem now is can't
06:19narrow it down to what I do with them there's just so many things to do so I need to be decisive okay
06:25with Celebrity Masterchef at this stage of the competition I'm just happy if it's edible
06:30but they've got to make a plan this is about thinking on your feet and not being taken under
06:36by nerves you might see that ingredient and go to pieces oh my god I've never cut fish before oh my
06:44just eat it do you know what I mean wait not bad not bad I've never done that before I can tell
06:5343 year old pop star Anthony Costa sold 15 million records worldwide as part of the noughties boy band
07:04blue and now has a career in musical theatre following a recent health kick he now cooks most
07:10days for his two young daughters I'm not good at thinking on my feet as a cook at all that is one
07:16thing that I'm so scared of because I'm just one of them people that I just want to follow a recipe
07:23and I just want to not make a fool of myself Anthony's definitely struggling with that pitch
07:30mate he's got one side off really nicely the other side looks like he's got a hacksaw to it
07:39Anthony how's it going with the fish the fillet might look a little bit odd but I've got a bit of
07:47garlic salt and pepper a bit of lemon on top okay so what I'm gonna do is some some asparagus some
07:53broccoli some onion on the side some tomato just to dress it and some chips you know something it
07:57feels like you have been in a boy band you have been in musicals there's always people around you I
08:04think that's what the scary thing is I find the boys around me like in the kitchen today we can
08:08have a bit of banter and I'm just on my own what's food like when you're on the road the boys used to
08:14call me spag bol boy because all I used to eat when I was on tour or going to different countries with
08:19spaghetti bolognese because it was comfort food sea bream it cooks quite quickly because it's a very very
08:27thin fillet and I hope that he doesn't overcook it it's gonna be served with chips ah yeah crispy on the
08:36outside and fluffy on the inside I love that he's giving it a go right frying pan where are you love
08:45I think that to be a great cook you can't be squeamish about ingredients you have to be adventurous so I
08:55think I'm gonna try the haggis first because otherwise I have no idea what it tastes like
09:0024 year old model Uma Jame rose to fame on Love Island in 2024 becoming a social media influencer and
09:15working with global fashion and beauty brands I think I would say I'm an experimental cook but my
09:23biggest strength in the kitchen will probably be my positive attitude because when you're positive good
09:29things happen Uma's ingredient is haggis a lovely spicy sausage mixture from Scotland okay how the
09:39hell do I flip this without it going all weird she's got her haggis on what she's pan frying we're getting a
09:46potato pancake that needs to be crispy on the outside to bring out real flavor I've made a mess so
09:55maybe I'm gonna have to do like a crumble maybe I'm just gonna have to break up confident egg yolks
10:00usually cooked really slowly in olive oil but she's never done it before so I'm just hoping it works I
10:06love comfy things this is basically a fancy glamorous breakfast okay great for it do you cook so I used to cook
10:15quite a lot my dad is Nigerian sometimes when I was younger I couldn't actually eat anything that
10:20he cooked because they were so spicy my mom so she's Australian she cooked like in loads of different
10:25things she was quite experimental as well so I think I've taken a little bit from both of them
10:29umma what is this mess yeah it is a mess clarity okay so that's 15 minutes gone already 15 minutes
10:39okay ginger in the kitchen what is that 36 year old drag queen ginger Johnson grew up in County Durham and
10:52played rugby at University for the Newcastle Falcons she loves comfort food but also likes to replicate
10:59memorable dishes from her travels I love watching other people cooking and it makes me believe that I
11:07might be able to do it as well and I guess we're about to find out if that's true or not
11:11we have our first plan I mean it does say satay sauce and the first point on the plan is I have
11:21literally no idea but you know we'll get there what are you cooking chicken skewers the satay sauce and
11:27then I'm gonna do like a cold noodle salad you've cooked before I've watched a lot of MasterChef did you
11:33play rugby yes I did I used to be a hooker funnily enough and the scrum collapsed on me and I hurt my
11:40neck and then I became a drag queen that's what happened yeah you know those people that wake up
11:45and they've got a Jamaican accent that was me that's what happened yeah you need some glue I've got these
11:55glued on I can never keep these clip-ons here okay if you find one of these and you marinate extra flavor
12:01I'll take it I'll take it ginger is a confident cook yes there's lots of laughing but there's a
12:12steely competitor underneath this wonderful makeup she's making a saute sauce saute sauces basis peanut
12:22butter that needs to coat everything it's going to be the star of the show I hope that chickens cooked
12:29all the way through and those rice noodles need to be soaked in warm water so they're
12:34lovely and soft too hard they can be almost like eating bits of sand would I eat that
12:40no I wouldn't okay chill out 30 minutes left don't shoot the messenger
12:5039 year old vegan Ghaz Chowdhury lost his leg to cancer age 10 and became a wheelchair basketball
13:00champion for Team GB's hugely successful Paralympic team he's since become a screen and stage actor
13:07performing at the National Theatre and on Broadway I'm definitely gunning for the Masterchef crown and I
13:16think it would definitely be going right next to the Paralympic medals if I win it but I think that
13:21might be fool's gold I can't seem to narrow down exactly what I'm gonna do but I'm just gonna roll with it let's see
13:27so do you have a plan ish I had the chickpeas so I'm thinking I'm gonna do like a chickpea curry ish with
13:40some rice with some peas I know what sports people are like you're here to win aren't you no I'm not
13:47I'm a retired athlete I'm all about the experience and the journey now guys is cooking plant-based and
13:58everything within me is willing this to be a wonderful dish stressing out guys doesn't seem to
14:07have a plan we've got onions and chilies chickpeas all together in a pan with maybe some tomatoes and a
14:15few spices he's taking the water from those chickpeas the aqua defaba and he's chopped up cucumber with
14:23chilies inside almost like a sort of mayonnaise come plant-based writer let's just hope that it's
14:30delicious just 20 minutes left 20 minutes left there seems to be blackberries on the floor you've
14:38never had that before have you blackberries on the floor no wonderful dish 31 year old actor Katie
14:47McGlynn won a national television award for her best-known role as Sinead Tinker in Coronation
14:52Street having learned to make cakes alongside her mum at a young age she won a baking competition at
14:58school I haven't cooked in a very long time so I'm hoping it's like riding a bike I have fallen off a
15:10bike so nothing that's gonna be a good reference I'm quite clumsy just crumbles not crumbling very well use
15:19your fingers Katie whatever you're doing smells good I'm making an apple and sultana crumble with a
15:29bit of brandy in it for a bit of a kick anything with it I'm gonna attempt to make homemade custard
15:34are you a sweet tooth normally yeah I love a pudding you're on Corrie I was indeed it's very high
15:41pressure environment lots of lines what's it gonna be like cooking in here is this a rest no the calmest
15:49I am is what I'm playing a character in front of a camera I feel like I should do a character I'm called
15:55Kat and I'm the chef and I know what I'm doing that's how you have to do it play the part of a chef
16:02we want a crispy crumble across the top then slightly soft underneath I've never been so nervous
16:12to make a crumble in my whole life I need to make mama proud
16:17custard can be easy it can be really easy to mess up if the temperature's too high it will curdle oh this
16:29is not going very well at all and nobody likes lumpy custard how you getting on just curdling a
16:36custard you're doing what just curdling just curdling a custard as you do so start again that's what you
16:44do you've got ten minutes ten I haven't touched carbs for about a year I love carbs so much that's
16:57been my downfall for so many years so quite big for me to taste a couple of chips today for John and
17:02Grace I think a bit strange if you ask me this isn't what I saw when I saw them on Instagram so
17:14three minutes three minutes it doesn't look like what I thought it was gonna look like in my head when I
17:24I was planning it I've rescued the custard to a degree 90 seconds start getting things onto plates making
17:42it look beautiful I don't know how you make haggis look pretty and I don't know how you make it sound
17:49pretty either but hopefully I've done both ah okay guys time is up stop cooking please oh
18:01oh I've got a noodle dangling so anytime you mess up and you can't execute properly it's a
18:14deconstructed version of that thing Anthony you're on good luck thank you
18:24first up is pop star Anthony who's baked his ingredient of sea bream with lemon and garlic
18:33and served it with potato chips buttered asparagus broccoli and tomatoes
18:40what I tried to I gave a bit too much tomato didn't I they're not cooked oh no look look no no no
18:52they weren't meant to be cooked ah no it's just a bit of decoration like you can have with it
18:56thanks it's all right so Jimmy sing your song or anything this is another level
19:03the fish you really went for it tried to fillet it you didn't make a perfect job it's a little bit
19:14overcooked however you've seasoned it beautifully I'm finding these tomatoes on the side of the plate
19:22just wonderfully hilarious asparagus cooked beautifully a bit of butter across the top chips soft slightly
19:32crisp on the outside the broccoli I think it's been kissed by water yeah I don't it's actually
19:37been boiled in any way at all but fish and chips wonderful cool thank you thank you thank you
19:42that's all right I'll tell you that I've sung in front of thousands of people with the boys from
19:54blue nothing and I mean nothing was as daunting as that reality star Uma has pan fried her ingredient
20:04of haggis and topped it with a confit egg yolk on a fried potato pancake and served with confit garlic
20:12and roasted tomatoes this is intense does it taste terrible love your ambition love the concept taste
20:28delicious egg yolks not quite runny enough cook it a bit slower and less crispy potato underneath season
20:39really really well with that lovely peppery haggis sitting across the whole thing and a big hefty bit
20:46of confit garlic soft and pasty just setting the whole thing off really impressed for first round tastes good
20:51oh thank you so much absolutely bang on brief haggis is the star of the show you've thought about the
21:00pepperiness of the haggis and used it there's your meat but then you've got your carbohydrate and you've really done that well
21:07but then the sweetness of the tomatoes it's great thank you so much guys what a good start
21:13that went as good as I could have imagined it to go actually even better so I'm really excited for the
21:22next challenge drag artist ginger has used her ingredient of peanut butter to make a satay sauce
21:31served with soy ginger and garlic marinated chicken skewers and a rice noodle salad made with Thai basil and sesame oil
21:40ginger that is a great plate of food I love your satay yes peanut butter star of the show but elevated
21:59perfectly marinated beautifully browned chicken and then the noodles are delicate beautiful
22:07bingo oh great the chicken lovely and salty with soy the marinade on the outside glossy and crispy as well
22:16fabulous satay sauce great consistency not claggy in any way and the noodle salad in there sesame oil and then you put in
22:24Thai basil making it slightly aniseed as well this is a great start the competition ginger
22:30I feel great you know I feel really really good that's terrifying I did not know what I was doing
22:42but it seems it was fine so that's a win
22:46Gaz
22:50Gaz what have you cooked for us a deconstructed hummus with some grilled vegetables and a yogurt that I made
23:04from the aquafaba like a tangy yogurt never have I had deconstructed hummus I've eaten in thousands of restaurants so this is a new experience for me
23:17it's not the prettiest plate but Gaz you've got flavour you know how to give something a punch that's for sure good on you
23:32thank you great basic skills here rice cooked nicely dressing made from aquafaba chickpeas seasoned really well
23:40I like it guys cheers guys this is a strange looking plate of food it's all a bit kumbaya it's all a bit day three at Glastonbury
23:51this dish would be fabulous if you just had the confidence to make a curried sauce that went with it
23:59because this is the basis of a beautiful chickpea curry
24:02you do feel like you're transported into this alternative realm
24:10well done
24:11and you've got to kind of get your bearings and your feet quick that's how I feel in there
24:19finally it's actor Katie she was given apple and has made an apple sultana and brandy crumble
24:30served with vanilla custard
24:33that is delicious oh my word thank you it's the beautifully spiced apple the standard of the crumble
24:52is delicious buttery and quite squidgy but at the top crumbly and that for me is just perfect
24:59I'm a happy girl apple had to be the star of the show and you're showing it off underneath there
25:05I've got the flavors of sort of apple flapjack and cinnamon but lovely and warm and really comforting
25:12custard lovely little flecks of black vanilla going through the whole thing creamy and rich
25:18I've got no complaints at all great job oh thank you very much thank you thanks Katie
25:25oh my word I'm just really proud of myself because I turn something into something so that's good
25:35celebrities the first challenge is officially over
25:42it's been a fantastic start you're going to well on break and we'll see you for the next challenge
25:51very soon thank you off you go thank you thank you
25:55impressed
26:05absolutely we've got some people that can actually cook
26:09oh
26:10hey
26:12it went well it was good I feel like I've really gotten away with it
26:17ginger just didn't know fear wow chicken beautiful noodle salad satay sauce I'm suitably impressed
26:26Katie pulled an absolute blinder I'm really hoping that that crumble has made her realize she's just
26:34as good as the other celebrities Uma sees everything as a challenge and a learning experience it's very
26:42interesting there's definitely some skill as well I think Anthony as a performer is used to just throwing
26:49everything at it getting onto stage and just going with it he can't do that here but he did fill the
26:54fish I mean the good definitely outweighs the bad guys got chickpeas and I really thought that he
27:00might have known to make a sauce or something with it yeah but he cooked rice really well he did
27:05season those chickpeas really well they're five really exciting cooks as far as I'm concerned well
27:12at least we didn't kill anyone and what an amazing introduction for you I'm having the time of my life
27:20and you still got your earrings on it didn't end up in anybody's noodles we can now see they've got some
27:27basic skills but now it's time to test their pallet now this is a challenge I'm excited about
27:34welcome back you've all come back that's a good sign no one's run off to be a great cook you need an
28:00excellent pallet this next challenge we call the pallet test I don't know if I've even got a pallet
28:08where is it ready where do you keep it is it in me handbag in front of us on this table there are
28:21ingredients cut into cubes and your job is to identify each ingredient an incorrect answer will
28:31mean you are eliminated from the challenge and amongst these ingredients there are fruits vegetables
28:40meat fish dairy products the celebrity that names the most ingredients will become our winner and that
28:52winner will get themselves an advantage in the next round 10 minutes extra cooking time which could make
29:00all the difference to your competition I really want that 10 minutes because it will help me a lot in the
29:07next challenge which is really really what I need there's more we want you to really really rely on your
29:19palate so we're going to be doing this challenge blindfolded I put the blindfold on and my other senses are
29:33already sharpening wow this is a good blindfold you really can't see anything at all just hoping it
29:41doesn't mess up my hair first up it's ginger I think I know what it is but should I taste it have a bite
29:51it's not that difficult to work out it gives me loads of confidence it's a cucumber ginger you are still in the game
29:58it smells really familiar and tastes really familiar tomato you're still in the game yay this cube I know exactly what it is I tasted it I smell it is it orange well done
30:24thank you
30:31cube number one feels really firm
30:34oh carrot congratulations still in the game
30:41congratulations you've all passed the first round now things will start to get a
31:08a little bit more difficult
31:15feels exactly the same as the last one as I'm bringing the cube closer and closer to my face all I can think about is I really need this extra 10 minutes
31:27I am convinced it's melon it's the most Melanie tasting melon that I've ever had in my life
31:34it's melon ginger yeah remove your blindfold oh no oh my god was pineapple
31:43yes clearly sorry you're eliminated out the door yes please okay bye I am genuinely furious
31:53absolutely furious with myself I still am and then there was four it's getting serious isn't it guys
32:00okay
32:07thank you
32:09cube number two is a bit more difficult I know by smelling it that it's a citrus fruit so it's between a grapefruit and a clementine is it a clementine
32:15oh
32:22oh
32:23wrong
32:24please take off your blindfold
32:26it's great through isn't it
32:28damn
32:29I'm so upset because I was so close
32:32I've popped this cube in my mouth it's juicy it's firm I know exactly what it is
32:44that's a beetroot great palette oh get in well done thank you
32:49Katie
32:51he's got me
32:53oh
32:54the cube number two feels very strange it's got a hole in the middle
32:58I know what this is I want to say plum but
33:05I'm not 100% sure I don't think it is
33:10um
33:13kiwi it was a strawberry are you joking oh my
33:18Oh, my word.
33:19But the good thing is you can take your blindfold off.
33:22I'll never look at a strawberry the same again.
33:26What an idiot.
33:28Thank you. Unlucky, mate.
33:29I am so annoyed at myself because I love strawberries
33:33and I couldn't tell the difference because of a blindfold.
33:38Gaz, in front of you, there's a tile with a cube on it.
33:41So it's firm and it's soft. It feels quite watery.
33:45It could be a grapefruit.
33:50It could be an orange.
33:52I'd say lemon. Congratulations.
33:54Ooh!
33:59Round three, gentlemen, and you are the last two standing.
34:02So we are going to go to sudden death.
34:06Good luck, brother. Good luck, brother.
34:08You will both be tasting at the same time.
34:15So it's just me and Gaz now, going head-to-head, going at it.
34:22Anthony is eating already.
34:25It feels like I'm at Wembley, lining up the penalty,
34:29about to take it, and I don't want to be the guy that misses it.
34:32That is a watermelon.
34:34Oh, my God.
34:36And yet you're still eating, Gaz.
34:38Yeah, I'm trying to...
34:40Mm, mm, yeah, mm.
34:45Like, oh, yeah, mm.
34:51It's so sour.
34:53I say lime.
34:54You're both correct.
34:55Wow, well done.
35:01Anthony and I are doing round after round.
35:03It's getting very intense.
35:05I think it's a radish.
35:07I've got blue cheese.
35:08You're both correct.
35:09Well done!
35:11Wow!
35:15My senses are being stretched.
35:19It's ginger.
35:21Gaz is sure his is ginger, and that puts the pressure on me.
35:25It's some meat.
35:26I'm chewing it and chewing it and chewing it,
35:29and I just cannot work out for the life of me what it is.
35:33Beef.
35:34Gentlemen, remove your blindfolds.
35:37We've got ourselves a winner.
35:41Anthony?
35:42Yeah?
35:43Sorry to say, that was a Cuba ham.
35:47I feel gutted being pipped to the post,
35:49but I accept it like a good loser that I am.
35:52It makes winning that ever so sweet in the next task.
35:57Gaz, congratulations.
35:59You get an advantage ten minutes extra in the next challenge.
36:02Appreciate it. Thank you.
36:03Gentlemen, take a well-earned rest.
36:04We'll see you soon.
36:05Thank you very much.
36:05Thank you, sir.
36:07Hello!
36:08Hi!
36:09What happened?
36:09Well done.
36:10Mate, that was...
36:11Intense.
36:14It feels good to win that challenge.
36:15I think every single second counts in the MasterChef kitchen,
36:19so hopefully I'll make good use of that ten minutes.
36:22Welcome to the Celebrity MasterChef street food market.
36:50Ooh!
36:51Ooh!
36:52Ooh!
36:52Ooh!
36:53You may know that I love comfort food,
36:56and street food is the ultimate comfort food.
37:01You've got a brief to cook for us.
37:03Food that you would serve from your own food stall or food truck.
37:08One hour.
37:09Gaz, you've got an extra ten minutes at the end of it,
37:11should you need it.
37:12Celebrities, let's cook.
37:14Oh, the oil.
37:21Food truck food can be a little bit naughty.
37:25It'd be a bit spicy, maybe a little bit greasy.
37:28The most wonderful part of a host of street trucks
37:31is the foods from everywhere.
37:33You walk up and you have the world on your plate.
37:35I feel excited to be cooking my own food for the first time
37:40cos I don't think it will be anything that they've tried before.
37:45Uma, what surprises have we got coming from your food truck?
37:48Well, I am making Nigerian street food.
37:52Yay!
37:52Yay!
37:52So, the first one is called Moy Moy,
37:56and it's kind of like a savoury pudding.
37:59I also love the name of it.
38:00I think it sounds really cute,
38:01like a little character that you would get on children's game.
38:05I'm also making something called beef suya.
38:07It's, like, fried beef,
38:09and it has, like, a spicy mix on top of it,
38:11and then a peanut crumb.
38:13When you're cooking food that's to do with your family and your heritage,
38:18is there a lot of pressure?
38:19I know. I hope my dad's proud.
38:21His name's Bronco.
38:23When I told him that I was making this, he actually laughed.
38:26So...
38:26So...
38:28Suya, a lovely spiced piece of beef,
38:34flash-fried so it goes quite dark on the outside,
38:37but it's slightly pink on the inside.
38:40I'm so excited about Uma's Moy Moy,
38:43because I do like a suet pudding.
38:45Everything is looking good.
38:48A savoury steamed pudding.
38:51It's made from black-eyed peas, suet, peppers,
38:54and she's got chillies.
38:56Boiled in a pot and then turned out on the side.
38:59But it's also spicy.
39:01I love spice,
39:02but I will admit,
39:04sometimes Nigerian food
39:05can be a little hot for me.
39:07These weren't my two favourite foods when I visited Nigeria with my dad.
39:12But I wouldn't say that I'm a seasoned Nigerian cook,
39:16so I think...
39:17This is not something I know, but it's something that I love.
39:2115 minutes gone.
39:2645 minutes left.
39:28I'm alive.
39:30Something's happening.
39:31Hopefully it's food.
39:32This dish fits the brie,
39:34because it's exactly what I would want to get from a food truck
39:38on day four of Glastonbury
39:40when you need to kick up the bum
39:41to remind you that you're a human being.
39:43What am I doing?
39:44Concentrate, Ginger.
39:46Ginger's street food dish
39:48is chicken on waffles.
39:50That is the ultimate
39:51after-clubbing comfort food.
39:55Waffles are difficult to get right.
39:56They need to be crispy.
39:57They also need to be a bit fluffy.
40:00She's putting gherkins into the batter.
40:02I'm worrying now
40:03whether the waffle will actually work.
40:05There is a lot going on,
40:07but I'm going to get there.
40:08I hope.
40:09Well, I will or I won't, won't I?
40:11Chicken, crispy on the outside
40:13and lovely moist
40:13and hopefully really well-spiced.
40:16Then we've got this buffalo maple dressing
40:18across the top.
40:19Maple syrup, slightly smoky,
40:21a little bit woody,
40:22but too much of it,
40:23and it becomes almost like you are drinking syrup.
40:26With that, she's also got blue cheese slaw.
40:30Delicious.
40:31Oh, wow.
40:32OK.
40:33Ginger, do you have a name for your food truck?
40:35Ginger Johnson's Snazzy Dinners.
40:37I've got to get the name up there.
40:38That's the draw to begin with.
40:39Got to bring them in
40:40and then give them something delicious.
40:41I want to feel like it's 2 a.m.
40:43We've been disco dancing.
40:45Yeah.
40:45We've got soul feet.
40:47Yeah.
40:47And we're going to have chips.
40:51We're at the halfway point.
40:5430 minutes left.
40:57You on time?
40:58No.
40:59We are not on time.
41:01OK, but I'll get there.
41:02I'll get there.
41:03Calm down, Ginger.
41:08I love Greek food.
41:10I love street food.
41:11I'm from Coronation Street.
41:12So, my food truck is called Greek Street food truck.
41:18Oh, I'm just having a little bit of a workout.
41:27Katie, you had such a strong start.
41:30But you look more nervous now than you did before.
41:32What's happened?
41:33Because we have to know what we're saying with it.
41:36OK.
41:37We practice this at home.
41:38So, I just really hope you like it.
41:40Tell us what you're cooking.
41:41So, I am making a chicken garros with a flatbread and halloumi fries.
41:46And a tzatziki dip.
41:48What is it about Greece that you love?
41:50I love the food.
41:51And all this kind of reminds me of my granddad, because he used to take me to Greece a lot.
41:55He used to love Mediterranean food.
41:57So, it's for him, I think, this day.
41:58Oh, dear.
42:06Right.
42:07Cook some chicken.
42:10Chicken thigh needs to be cooked all the way through.
42:14If it's done properly, it's the most delicious part of the bed.
42:18I'm probably slightly behind.
42:21I absolutely adore halloumi.
42:23It's the cheese that you can fry.
42:26Oh!
42:27Never done this before.
42:29This is certainly a first.
42:32Herb it, season it, and hurl it into oil.
42:37Wonderful.
42:38Stretch.
42:42How you getting on, Kate?
42:44Just about got the time, I think.
42:46How are you getting on?
42:47Oh, all right, babes.
42:50Me and the boys did a lot of festivals last year.
42:52So, there was food trucks in and around where we were performing.
42:56You've got your Thai, your Greek, your Chinese, and you can smell this lovely aroma of food just coming out of you.
43:02It's great, and I love it, and I'm a big fan.
43:04Team, are we good?
43:06Yeah.
43:06Yeah.
43:06I'm alive.
43:08I'm not.
43:08Antti, what are you cooking for us?
43:14Pork souvlagi on flatbread, Greek salad on the side, tzatziki, Bob's your uncle, whatever you're on.
43:22Is this something close to your heart?
43:24Yes, very much so.
43:25I grew up in Cyprus, I lived there for about three, four years as a kid, and souvlagi was where you went.
43:30It was like the little shacks, you used to see the old grannies.
43:33It just brings back memories of home life when I was growing up out there.
43:36It feels to me like you're talking about the happiest times of your life.
43:40Growing up, yeah, defo.
43:41Yeah.
43:42On the beach, walking to school, no hassle, carefree, great.
43:46Your street trip, what's it called?
43:48Costa Lotta.
43:49Costa, Grieker.
43:56Anthony has opened up his heart with his food truck, and he's making a souvlaki.
44:00Bits of pork, which are going to be marinated really well with garlic, he's got rosemary and oregano.
44:06Hopefully, it ain't going to be undercooked.
44:10Needs to be grilled beautifully and cooked all the way through.
44:13I don't want a half-cooked, soggy, flavourless flatbread.
44:17That would be hell.
44:20I'm nervous because it's a dish that I've worked on.
44:23It's just whether the governors have proved it, do you know what I mean?
44:26Anthony is clearly a caring, instinctive cook, but has just an air of chaos at all times.
44:36Ten minutes.
44:38Ten minutes to go.
44:40Gaz, you have an extra ten minutes, should you need it.
44:45I'm definitely not cruising it, and I'm over the moon that I've got the extra ten minutes, because I think I'm going to need it.
44:52I'm hoping to show John and Grace that I can stick to a plan and not cook off a vibe like I did in the first challenge,
44:58and that I can deliver on something that I decide and execute.
45:04Gaz, tell us about your food.
45:06It's a Japanese-inspired rice bowl, like a donburi, with a nod to what I used to love eating as a kid, which was fish and chips.
45:15It's a plant-based tofu fish with a Japanese teriyaki donburi.
45:19What's this food truck of yours look like?
45:21Like the aesthetics of the original Karate Kid dojo.
45:24Maybe I've got, like, one of those bandanas on as well, getting my Mr Miyagi on.
45:27Wax on. Wax off.
45:29Exactly.
45:29A donburi bowl, to me, is lovely and refreshing.
45:36Sushi rice, vegetables, great.
45:38Not everything is behaving like I thought it would, so I'm having to improvise a little bit.
45:44With that, he's got his own version of plant-based fish.
45:46A piece of tofu, which he's then going to batter with a batter flavoured with nori seaweed, so it does taste like the sea.
45:54Gaz is taking the tofu.
45:56He's battering it.
45:58My batter mixture isn't quite sticking as well as I thought it would.
46:02Then he's breadcrumbing it.
46:05Gaz, one or the other, you're not Marco Pierwhite.
46:09This is a difficult thing to do.
46:11I just hope it's not too stodgy.
46:15Five minutes, everybody, just five minutes.
46:17Gaz, you've got 15.
46:21I've got to make the sauce, then plate everything up.
46:25Oh, dear.
46:28Oh, come on.
46:32Halloumi.
46:33I think that needs a little bit longer.
46:37Come on.
46:38Saladon.
46:38Go, go, go, go, go, go.
46:40Guys, you should be plating now.
46:42You've got 90 seconds, everybody.
46:44Just 90 seconds.
46:46Don't go on the floor.
46:47Don't go on the floor.
46:49Come on, come on, come on, come on.
46:50Whoa, whoa, whoa.
46:53That's the chicken.
46:54Go, quick.
47:02That's it, guys.
47:03Time's up.
47:04Done.
47:05Katie, put it down.
47:06Sorry.
47:07Oh, I just made a mess.
47:09Well done.
47:11Gaz, you've got 10 minutes.
47:13Just 10 minutes, yeah?
47:14OK.
47:16The sushi rice is the problem.
47:18It didn't cook through as quickly as I thought they would.
47:21It'll have to do.
47:23OK, don't run out of time now.
47:24Quick, quick, quick, quick, quick.
47:25Yeah.
47:28You can do it, bro.
47:29Ooh.
47:30Less than two minutes.
47:32Happy with the way it's looking?
47:34Nope, but it'll have to do.
47:35You done?
47:40Yep.
47:42Woo!
47:42Thank you, guys.
47:45First round's on you, bro.
47:46Oh, no doubt.
47:48No doubt.
47:48I felt so bad.
47:49You guys have, like...
47:50No, you didn't.
47:51All right.
47:52Hopefully it tastes all right.
47:54We'll find out soon enough.
47:55I got any eyebrows left?
47:58Ginger, coming up.
47:59Go on, Ginger.
47:59Go on, Ginger.
48:00Go on, Ginger.
48:03Hiya.
48:04Hello.
48:05First up is drag artist Ginger,
48:08whose food truck offering
48:09is deep-fried chicken thighs
48:12marinated in buffalo sauce
48:14and maple syrup,
48:15served on waffles
48:16made using pickled gherkins
48:18and a blue cheese cabbage
48:21and apple slaw.
48:30I love the crunch of the chicken,
48:33but the chicken is tender.
48:34You haven't held back on that sauce.
48:36It's hot.
48:38My nose is running,
48:40and that's what I want from spicy food.
48:44I doubted you could add dill pickles to batter
48:46and for it still to be delicious and fluffy and light.
48:50It works.
48:51I've got sweet maple syrup, saltiness of blue cheese,
48:55pepperiness from the cabbage,
48:57that lovely sharpness from the pickles,
48:59moist chicken.
49:00I think it's delicious.
49:02Good.
49:03Like a lot.
49:04Yay!
49:05I can't believe it.
49:12John said it was delicious.
49:14My job is done.
49:14That's it.
49:16Uma.
49:16Inspired by two Nigerian street food dishes,
49:21reality TV star Uma is serving beef suya,
49:25grilled beef marinated in a chili and peanut sauce
49:28topped with a peanut crumb,
49:30and a moi-moi savoury pudding
49:32made with black-eyed peas and beef suet
49:34with a chili red pepper sauce.
49:37I love the beef.
49:47It's still tender, still succulent.
49:50I love the scattering of the seasoned crushed peanut,
49:55crunchy, moorish.
49:57And then this vibrant red pepper sauce sweetness and saltiness.
50:03I could quite easily eat all of this.
50:05Your pudding, this moi-moi,
50:09does not have a dissimilar flavour to haggis.
50:12Oh, wow!
50:14The spicing in here,
50:16it's almost like flavour of cinnamon going through it.
50:19And the texture is of sausage meat.
50:22I like it a lot.
50:23And I think the Broncos should be really proud of his daughter.
50:27Thanks, Dad!
50:31I think I definitely did my dad proud.
50:34He would be impressed that he even attempted
50:37to make that in the first place.
50:38So, I feel really, really good.
50:43Actor Katie has made a Greek-inspired food truck dish
50:47of chicken gyros,
50:49served in a pita bread,
50:50with a tomato, spring onion and oregano salad,
50:54tzatziki,
50:55and paprika-spiced halloumi fries.
50:58Mine has escaped.
51:02Yeah, I'm sorry.
51:04It's got a mind of its own.
51:06But it's all there.
51:07It's all there.
51:08Right.
51:08Right.
51:08The chicken,
51:17it might have got more colour on it,
51:18but it's seasoned.
51:20The halloumi,
51:21smothered in paprika.
51:23Delicious.
51:24The tzatziki with a huge punch,
51:26the spring onion.
51:27Beautiful.
51:29Breads,
51:30they're cooked all the way through,
51:31but they're slightly doughy.
51:33But it's generous,
51:35and it's indulgent.
51:40I feel slightly relieved.
51:42I thought the comments would have been a bit worse.
51:44Just because it's not up to my standard, what I did.
51:48I'm not thrilled,
51:49but it could have been worse.
51:52Anthony.
51:54Come on.
51:55Come on.
51:56Pop star Anthony's food truck dish
51:59is pork souvlaki kebab,
52:01served on flatbread
52:03with tzatziki sauce
52:04and Greek salad.
52:07I hope it's all right.
52:11I can hear Anthony deflating like a tyre.
52:19That'd be £7.15, I'd check in.
52:24The pork is just cooked.
52:27The marinade could be seasoned a little bit more.
52:32The flatbread, possibly needed a bit longer.
52:34However,
52:36I love your creamy tzatziki.
52:38Not a bad plate of food.
52:42Salad's fantastic.
52:43Your pork,
52:44you could give it a little bit more welly,
52:46a little bit more heat
52:47to get some colour on the outside of it.
52:50This, to me,
52:51feels like you're frightened
52:52of actually just giving it real power.
52:57It's a pressure cooker
52:59and you're trying to, like,
53:00clean there
53:01and not use that same knife with that
53:03and taste there and...
53:05That's good.
53:06Oh, mate.
53:10Everything just goes through your head
53:12and you're just like...
53:13Finally, it's Paralympic medallist Gaz,
53:20who's made a vegan fish donburi.
53:23Nori-breaded and battered tofu
53:25coated with teriyaki sauce,
53:28served on sushi rice
53:30with a cucumber and carrot salad.
53:32I really love that sticky teriyaki sauce.
53:44That's really good.
53:45The bits of tofu,
53:47you've got a batter
53:48and you've got breadcrumb.
53:49So, although there's a little bit of nori
53:51through the batter,
53:52it doesn't quite deliver that fishy flavour
53:55you really need.
53:56The big problem here is
53:58the rice is not cooked enough.
53:59With a rice bowl,
54:00that's always a bit of a problem.
54:03You've tried to do something
54:04very complex with the tofu.
54:06It's ended up fried and stodgy
54:08and tasting mainly of oil.
54:10However,
54:11there was something very authentic about this.
54:13This is street food.
54:15So, you're on brief.
54:17OK.
54:21That was so hard.
54:24I had the extra ten minutes,
54:26but I could have used another hour,
54:28to be honest.
54:32You have cooked your hearts out today.
54:38And beyond doubt,
54:41we have a far better idea
54:43of who you are
54:44and your skills.
54:46Right now,
54:48nobody's going home.
54:49But the next time we see you,
54:52the pressure will truly be on
54:53because somebody will be leaving the competition.
54:58Thanks very much indeed.
55:00See you soon.
55:01See you soon.
55:01Bye.
55:01Bye.
55:02There are a few frontrunners here.
55:09Ginger,
55:10that chicken,
55:11crispy batter on the outside,
55:13the waffle with gherkins running through it.
55:15Clever idea.
55:16Ginger's one to watch.
55:18Uma wanted to show off her heritage,
55:20and she surely did.
55:21That savoury pudding
55:22tasted great.
55:24She brings her confidence.
55:25I like her.
55:27Katie's chicken with yogurt,
55:29flatbreads weren't quite right.
55:30It tasted OK.
55:32I did feel for her.
55:33My head's going to explode, mate.
55:35I can't deal with any more pressure.
55:38I think a lot of what Anthony did today
55:40was just a little bit subdued.
55:42That pour could have done
55:43with a lot more colour on the outside.
55:45It's subdued.
55:46You're absolutely right.
55:47My bags are packed.
55:48I'll see you soon.
55:51Gaz went for something quite difficult.
55:54A tofu.
55:55We wanted to flavour it like fish.
55:56Things didn't quite go to plan.
55:58I do worry for Gaz.
56:00Right now, they're all safe,
56:01but very, very soon,
56:02one of them's going to be going home.
56:04I think we'll all be OK.
56:06I mean, well, one of us won't,
56:07but we'll all be...
56:08We'll be OK.
56:11We'll be OK.
56:12Do we have to?
56:13I like them all.
56:15That's a competition, Grace.
56:17What have I signed up for?
56:23Next time,
56:24the five celebrities are back.
56:27Wow, it's a workout, isn't it?
56:29And the pressure intensifies.
56:31I'm stressed now.
56:32There you go.
56:33Right in the face.
56:35As they battle for a place
56:37in the quarterfinal.
56:39I've put on about a stone in the sharp bread.
56:42Inventive, complex, and ambitious.
56:45It's really addictive.
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