- 7 hours ago
Celebrity MasterChef Season 20 Episode 3.
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00:00What's red to do?
00:21Celebrities, welcome back to the MasterChef kitchen.
00:24Whether you believe it or not, you are MasterChef quarterfiners.
00:27Yay!
00:30This next task we call the Pairs Challenge.
00:35We've seen you cook individually,
00:39but we want to see how you work as a team.
00:45Katie, Ginger, you are the red team.
00:51Blue team, Uma, Anthony.
00:56Now, each team is going to be tasked with cooking for us AD.
00:59What we want from each team is two identical portions of your dish.
01:05Now, the twist is that only one member of the team has the recipe.
01:11One person will have to communicate to their fellow team member
01:16everything they are doing to make a plate of food taste the same
01:20and look the same as each other.
01:23Celebrities, could you please reveal your ingredients?
01:31What the hell, guys?
01:33Nice.
01:34I'm excited.
01:36I'm excited.
01:42Oh, God.
01:43You have 60 minutes.
01:45Oh, no.
01:47Let's cook.
01:49Each team leader has been given basic instructions for a different dish.
01:54Start by melting one tablespoon of butter.
01:58Mix the butter, the garlic, the parsley.
02:00Right, so we crush the garlic, yeah?
02:02Yeah, let's use the garlic crusher.
02:04Nothing is ever straightforward in the celebrity MasterChef kitchen.
02:08This is about cooking, but it's also about patience and trust.
02:12Anthony, what heat are you putting yours on?
02:14You said four.
02:15Shall we do four?
02:16I mean, it's up to you.
02:17I'm not the boss.
02:18Let's do five.
02:19And having a bit of humility and listening to people for a change,
02:22that's a big deal for celebrities.
02:24We are putting in four cloves of garlic.
02:27Drag artist Ginger is in charge on the red team.
02:31It's four cloves, yeah?
02:32Yeah, four cloves.
02:34Four.
02:35That's what Ginger said.
02:37So I'm doing as I'm told.
02:39She will need to guide actor Katie through their recipe for chicken kiev,
02:44parmentier potatoes, tarragon mayonnaise and braised baby gem lettuce.
02:50Garlic, butter, filled chicken, breadcrumb on the outside,
02:55lovely and crispy, and when we cut it open,
02:57there should be a lovely ooze of that garlic-rich butter.
03:00They've got to make their butter first.
03:03Two tablespoons of chopped fresh parsley.
03:06A good chicken kiev is a thing of majesty.
03:10It is comfort food at the highest level.
03:14Have you made chicken kiev before?
03:16No, I've eaten a lot of them, but I've never made one before.
03:18And what's the most disappointing thing about getting chicken kiev?
03:21When there's not any butter left inside it and it's all dribbled out in the oven.
03:24Right, that's it.
03:25Are you a bit nervous here?
03:26I'm not nervous, I've just got a lot to do.
03:27Then you aren't wasting my time.
03:29Ginger is a huge personality.
03:34She's a performer, but she's a solo performer.
03:37Today, she's a double act.
03:39For my job, I'm used to being told what to do, where to go, how to do things.
03:44So, I am a good listener.
03:46I just hope Ginger's a good director.
03:49Shape into a log.
03:51I think a log about that size, maybe?
03:53All right, OK.
03:55I'm going to do a log.
03:57That's what I heard, so that's what I'm doing.
04:00A garlic but a log.
04:04Leading the blue team is reality TV star Uma.
04:08Make sure you keep on stirring your onions.
04:10She and pop star Anthony...
04:12Onions are being stirred.
04:14Gorgeous!
04:16..will need to serve up two identical plates of homemade sausages.
04:20Mashed potatoes, minted peas and onion gravy.
04:27Team Uma and Anthony are off to a slow start.
04:30They've got their onions on now, cooking for their onion gravy.
04:33They've now started on their mix for their sausages.
04:36So, put in all the minced pork and 50 grams of breadcrumbs.
04:40Minced meats in, Uma.
04:42Minced meats in.
04:43Yeah.
04:44What do you need me to do now?
04:45To me, a good sausage needs to have plenty of filling
04:47and plenty of seasoning.
04:49Keep talking to me, Uma.
04:50I'm all ears, my love.
04:52A badly made sausage is quite a bleak thing.
04:56I come from Cumberland,
04:58where they make some of the best sausages in the world.
05:02It's a skill to get it right.
05:04One teaspoon of dried sage.
05:06Yes, Chef.
05:08I love this.
05:09I kind of feel like it's more on me if it messes up as I am the...
05:14What do you call it?
05:15Head Chef?
05:16I don't know.
05:17I've never made a sausage in me life.
05:19I'm excited.
05:20What could go wrong?
05:21What's this space?
05:23Uma has already got all her seasoning in with her sausage mixture.
05:27Anthony is still chopping the onion.
05:29Yeah, yeah, yeah.
05:30What are we doing?
05:31What are we doing?
05:32She is continually asking for reassurance.
05:34Large bowl, yeah?
05:35Yeah.
05:36Uma is battling with Anthony's speed of work.
05:40Okay, now we mix all of those ingredients in the sausage meat together.
05:44Mix well and chill.
05:45Chill? What?
05:46Start singing to it or something?
05:47We need to put it in the fridge.
05:49That's what we need to do.
05:50How are Uma's instructions, sir?
05:52They're really good.
05:53I live in a house full of women.
05:54They just shower me all the time, so I'm used to it, Grace.
05:57Maybe you just need shouted at, Anthony.
05:59Yeah.
06:00Put it in the fridge!
06:01Go!
06:02Go on, get on with it!
06:05Okay, hate to be the bearer of bad news.
06:08That's 20 minutes gone.
06:10With the garlic butter for their keeves setting in the fridge,
06:14the red team move on to their parmentier potatoes.
06:18Parmentier potatoes, little cubes of potatoes,
06:21which they need to blanch in hot water first,
06:23and then fry in oil with lots and lots of rosemary.
06:26We've got to dice them into one centimetre cubes.
06:30I don't know what one centimetre is.
06:33This is stressing me out.
06:36Ginger is motoring ahead, cutting up her potatoes.
06:40She said to Katie about one centimetre square.
06:42Are you feeling confident about the one centimetre?
06:45No!
06:46We need to end up with 400 grams of these squares.
06:50Katie doesn't quite understand that visual reference.
06:53Please help me, Grace.
06:56I don't know who would be bothered trying to do
06:59one centimetre square potatoes.
07:02Do you know who wants that?
07:04John Turow.
07:05Yes, he does.
07:06That's who wants those potatoes.
07:07He's awkward.
07:09Right, come on, Katie, we've got to move.
07:12Yeah, I know.
07:14This is 400 grams.
07:15Show me what you've got.
07:16I think mine's too tiny.
07:18Right, you need more.
07:19You definitely need more.
07:20Right, I'll be quick.
07:21Katie is falling behind.
07:23She got a real attack of the nerves
07:25during chopping the potatoes.
07:27Ginger really needs to suss that Katie isn't at the same speed.
07:31How are you getting on?
07:32Are you nearly there?
07:33No.
07:34What we've got from Ginger is potatoes at one centimetre cubes.
07:38And a lot of them, what we've got from Katie,
07:40is potatoes of various sizes and not very many potatoes at all.
07:44How many grams you got?
07:46130.
07:47I've done them way too small.
07:49We've got to move on.
07:51We've got to move on.
07:52Move on.
07:53OK.
07:54I'm concerned the plates are going to look very, very different.
07:58What the hell?
08:01Ugh, what the...
08:03What is that?
08:04Over on the blue team, the potatoes are on for the mash
08:07and they can finally start to make their all-important sausages.
08:11You need to oil the tube first.
08:14There's a business phrase that said,
08:16let's not ever look how the sausage is made.
08:18That's because making sausages is an ugly business.
08:22Sausage skins lying in a bowl really are not appetising.
08:25You need to load it onto the machine
08:27and then let the pork fill it up.
08:30OK, so you find the little opening.
08:36Oh, yeah, finally opening.
08:38My macho image has gone right out the window, let me tell you that.
08:41Stop being such a boy.
08:43Come on.
08:44Add the ground meat and push it down until it reaches the end of the casing.
08:50You're having a laugh, mate.
08:52I mean, this is one of the most surreal moments of my life so far.
08:58Right, meat is going in as we speak.
09:00Oh, yeah, it's coming through!
09:03Yay!
09:09Are they meant to be, like, stuffed to the brim?
09:12If they can listen to each other and get the dimensions right,
09:15they can get the sausages to be of an equal size.
09:18That is so important here.
09:25How's it going?
09:26It's going all right.
09:27All right, all right.
09:28How about you?
09:29It's good.
09:30It's really strange, but...
09:32Not anything I thought I'd ever do.
09:34If they haven't got enough meat inside the casing,
09:37it'll start to just look so unappetising.
09:39I'm a little bit concerned about this task.
09:41Uma! Oi, oi!
09:43What the hell?
09:46So how are we going to tie these into sausages now?
09:48Um, I haven't got there yet.
09:50You haven't got there?
09:51No, I haven't.
09:52OK, I'll wait for you, mate.
09:53Ooh!
09:54Is this right?
09:55Ooh.
09:56Well, they're very different from Anthony's, that's for sure.
09:58So I need to thin it out?
09:59Yeah.
10:00I'm doing three.
10:01How many are you doing?
10:02I'm doing three.
10:03Three.
10:04Yes, mate.
10:05I think the sausages are good.
10:07They've come out looking so...
10:09sausage-like.
10:10You must be proud of that.
10:11I'm so proud.
10:13I mean, not so much this one.
10:18Red team, blue team, you are halfway.
10:2130 minutes gone, 30 minutes left.
10:23We've really got to get this chicken in the oven soon, Katie.
10:26Lightly flatten it with a rolling pin.
10:28Rolling pin, yeah.
10:29I guess to get it all to the same thickness.
10:32Right, yeah.
10:34Lightly.
10:35It says lightly.
10:37The chicken's bashed out.
10:39They need to fill it with as much butter as they possibly can.
10:42How much of the butter?
10:44Maybe, like, that much.
10:46What are you saying about that?
10:48Like this.
10:49Yeah, about that.
10:50Yeah.
10:51Yeah.
10:52OK, it's on the chicken.
10:53Close it all up.
10:54Seal the actual meat itself, so the butter doesn't ooze out.
10:57Then bread crumb it.
10:59They have to now motor.
11:02Flour, egg, breadcrumbs, egg, breadcrumbs.
11:07Flour, egg, breadcrumbs.
11:09Egg again, breadcrumbs again, frying pan.
11:13OK.
11:14I'm nervous about time, but we're going as fast as we possibly can,
11:18so, you know, time is an abstract concept.
11:22It's made up by some Romans or someone years ago.
11:26Maybe I am stressed.
11:28Are we getting on, Ginge?
11:33I'm covered and I'm going to go into the frying pan.
11:35Yeah.
11:36You ready?
11:3725 minutes to go.
11:39I really hope those chickens are going to be ready in time.
11:42We're just on the edge now of success or disaster.
11:46Kyiv, don't die on me.
11:49My Kyiv...
11:51Kyiv, can we...
11:53My Kyiv is looking pretty good, if I do say so myself,
11:57but I don't know if it's going to match our gingers, so...
12:01That's part of the challenge.
12:04I think that's going to sit in there until we run out of time.
12:08Blue team, your sausages aren't on yet.
12:12Gravy's not done yet.
12:13Still got mash to make.
12:15Yeah, I think we should put the sausages on now.
12:19Anthony?
12:21Anthony, let me know whereabouts you are now.
12:25Anthony?
12:26Yes, Chef?
12:28What the hell?
12:31He's just so erratic.
12:33Uma's giving instructions whether Anthony's listening.
12:37Is it anyone's guess?
12:38Right.
12:39Sausages are on.
12:40OK.
12:41The onion gravy.
12:42Stir in the flour.
12:44Into the onion gravy, yeah?
12:45Yeah.
12:46After about one to two minutes, add all of the bottle of the beef stock, OK?
12:50All of it?
12:51Yeah.
12:52That gravy needs a good amount of time to boil up, to thicken, and then to be seasoned really,
12:58really nicely.
12:59Add one teaspoon of Worcester sauce.
13:04We want a lovely, rich onion gravy, not a wishy-washy thin gravy.
13:11What does worry me, though, is that Uma's onions are just thinner, so therefore they're caramelising.
13:17Anthony has really large chunks of onion.
13:21If that onion gravy has huge, raw chunks, it'll be inedible.
13:25What are we saying about the mash, Uma?
13:27How's that looking?
13:28I think we should just focus on cooking the sausages and getting the gravy, because the
13:33mashed potato won't take long.
13:3510 minutes left.
13:36Yikes.
13:37We need to be thinking about making John and I happy, or at least less frightened.
13:46All we can do is try, and hopefully we are trying.
13:52Chinja, how you doing?
13:54Chicken's in the oven.
13:55Potatoes are in the pan.
13:56We've got to do the mayo, and we've got to do the lettuce, but I think we're getting there.
14:01So we're going to do three tablespoons of mayonnaise.
14:04Three tablespoons of mayo.
14:06Yeah, one small garlic clove.
14:08One small garlic clove, so are you using all this?
14:11Yeah, finely grated it, sir.
14:13My potatoes are getting quite brown.
14:15Are they?
14:16But I have a feeling they're a bit smaller than yours.
14:19Right, okay, okay.
14:20Okay, so now potatoes, Anthony, yeah?
14:23Add 50ml of cream, 50ml of milk, and then salt and pepper to taste.
14:28How's yours looking, Anthony?
14:29Mine's looking like bonnet de douche, mate.
14:31What does that mean?
14:32Me shower cap.
14:33Yay!
14:34What are we doing here?
14:35So, we're frying some lettuce grates.
14:36First time?
14:37First time I've fried a lettuce.
14:38Is hot lettuce something that you've never thought of?
14:39Never thought of it.
14:40Five minutes, everyone.
14:41Five minutes.
14:42Are your peas cooked, blue team?
14:43There's no...
14:44There's nothing on here for peas.
14:45But you've got peas on your bench.
14:46What the hell is going on?
14:47Put on another pan, and put some peas in there with a knob of butter, and then chop some
14:56mint.
14:57Peas are in.
14:58Peas are in, mate.
14:59Both teams have to get it onto a plate, and those plates should look exactly the same as
15:14each other.
15:15That will take time, and that will take communication.
15:17Yeah, it looks really saggy, my lettuce.
15:18That's fine.
15:19It doesn't look...
15:20Stop.
15:21You do all your mayo.
15:22Just fill the ramekin to a centimetre less than the top.
15:23OK.
15:24I mean, I'm great with centimetres, but we'll give it a go.
15:25Just put, like, a large dollop in the centre of the plate.
15:40So where's the lettuce on the plate?
15:42I'm the mayonnaise.
15:43Yeah?
15:44This is potatoes.
15:45Yeah?
15:46This is lettuce.
15:47And then the chickens go in here.
15:48In the middle?
15:49On the top of the potatoes.
15:50The lettuce and the potatoes.
15:51On top of the potatoes.
15:52On top of the potatoes.
15:53On top of the potatoes.
15:54Yeah.
15:55How do you want the sausages, Chef?
15:57Erm, like this.
15:59Free sausages?
16:00Where are they, mate?
16:01Like this, OK?
16:03I'm just giving my chicken as long as I possibly can, because it was a huge piece of chicken.
16:07You've got 90 seconds, everybody.
16:0990 seconds.
16:10Well, I guess it's done now, then, isn't it?
16:16Start putting the onion gravy on top, OK?
16:19Just drizzle it all over.
16:2330 seconds, everybody.
16:24OK, here we go.
16:25Finishing touches, please.
16:26What are we doing with the peas?
16:28Just put them on the side that the sausages aren't.
16:30What sides?
16:31Right or left?
16:32The opposite side to the sausages.
16:34Come on!
16:35Like there, yeah?
16:36I can't see.
16:37Ginger, the chicken's on top of the potatoes.
16:40Put the fat side on the plate.
16:42Rightio, ladies and gentlemen.
16:44Time's up.
16:45All done.
16:52I can't believe I've done that, actually.
16:54I actually think it looks really good.
16:56Oh, I'm excited!
16:58Love working as a team, love being shouted at, and I just hope John and Grace like our team effort.
17:05I did enjoy that.
17:07It was fun.
17:08But the potatoes just fudged me over.
17:11To cut open the chicken and the garlic butter comes pouring out of it, as if it's desperate to be eaten.
17:18That's what I'm really open for.
17:21Very excited to welcome the red team.
17:24Smashed in.
17:25Oh!
17:26All right.
17:27Hello.
17:28Hello.
17:29Hello.
17:34What I love is that we have two plates here that are quite similar, considering one of you was very confident and the other not.
17:44Obviously somebody was instructing very well and someone listening.
17:48Rightio.
17:49Ginger.
17:50Please, please.
17:57Oh, I've got a little bit of ooze.
18:07When I saw the lack of garlic butter inside, I thought, where's it all gone?
18:11But when you start to eat it, the chicken for me is absolutely bang on.
18:17It's soft.
18:18It's delicious.
18:19And if you're lacking garlic here, oh my gosh, your mayonnaise.
18:24There's enough garlic in that mayo to stun a donkey.
18:28And I love it.
18:30You've then got this lovely braised baby jam.
18:34Really delicious.
18:36We have got one centimeter cubes of potatoes here, Ginger.
18:39Yay.
18:40Wonderful amount of rosemary going through it.
18:42That's very, very good.
18:43Your potatoes could just do with a little bit more heat.
18:46Let them go nice and crispy.
18:48Very good job, though.
18:49And I have to say, great direction.
18:52Love the detail.
18:55Katie.
18:56Mm-hmm.
18:57Shall we do an ooze test?
18:59Yeah.
19:02It's very juicy.
19:03It seems to come through here.
19:04Look.
19:05Look.
19:06The butter inside, we haven't got an ooze, but somewhere or other, it's gone into the chicken flesh.
19:17That means it's got the flavour of the garlic going all the way through that perfectly cooked piece of chicken.
19:21Potatoes, some of them are lovely and crispy, but measurements in centimetres aren't something that you understand in any way.
19:28No.
19:29Your lettuce has been stewed a little bit too long.
19:35Mmm.
19:36However, it's still buttery and delicious.
19:39I love your spin on this mayo.
19:42It's far, far less aggressive than what Ginger served us.
19:46LAUGHTER
19:47If that was Friday night dinner at your house, I would be really impressed.
19:51Hey!
19:52Whoo!
19:53Well done, James.
19:54Well done to you.
19:55That was hard.
19:56He was an excellent manager, I must say.
19:59I think, overall, they liked it.
20:00Yeah!
20:01Mine had some bad bits to it, let's be honest.
20:02So did mine.
20:03I nearly choked them with the garlic.
20:04LAUGHTER
20:05Blue team.
20:06Bring your food up.
20:07LAUGHTER
20:08I've got to say, as far as the plates go, peas are in the same place.
20:09mashed potatoes, mashed potatoes, three sausages.
20:10I've got to say, as far as the plates go, peas are in the same place.
20:11Mashed potatoes, three sausages.
20:12I've got to say, as far as the plates go, peas are in the same place.
20:13Mashed potatoes, three sausages each, on a mound of mash, onion gravy.
20:16It smells good.
20:17There's some bad bits to it, let's be honest.
20:18So did mine.
20:19I nearly choked them with the garlic.
20:20LAUGHTER
20:21Blue team.
20:22Bring your food up.
20:23LAUGHTER
20:24I've got to say, as far as the plates go, peas are in the same place.
20:38Mashed potatoes, three sausages each, on a mound of mash, onion gravy.
20:42Smells great.
20:45Let's do Uma.
20:46Yay!
20:47Good night.
20:55The sausage is well made.
20:57The thicker part of the sausage is still lovely and juicy,
21:00but the ends are going slightly dry.
21:02Rich gravy, good amount of mustard in the background,
21:05wonderful warmth from that.
21:06Your onions, they've been caramelised really, really well,
21:09so they're nice and sweet.
21:11You've got a good palate.
21:12You know what good food tastes like.
21:14Yay!
21:15Lovely, silky, buttery, creamy, seasoned potato.
21:19Pond puree, even.
21:21Considering the peas were an absolute afterthought,
21:24you pulled something from nothing and you completely delivered.
21:28Anthony.
21:29Anthony.
21:30Yes, sir.
21:38Your sausages are really lovely and plump.
21:40They're great.
21:41Wow.
21:42Nice bit of colour on the outside, but you've used a load of sage in there.
21:46It's completely different from what you were instructed by Uma.
21:49Your peas are fantastic, got a good amount of mint through there,
21:52lots and lots of butter.
21:53I think it's a great job, Anthony.
21:56I think your sausage is fantastic.
21:57Thank you, John.
21:59Anthony, thank you for letting me watch you make sausages for the first time.
22:03I will never forget this day.
22:05They're really beautiful, professional-looking sausages.
22:09Wow.
22:10You haven't made onion gravy because there really is very little gravy in there
22:16and the onions aren't really cooked.
22:19They're kind of raw.
22:20The potato, however, is delicious.
22:23It's silky and it's buttery and it's seasoned.
22:26Very good.
22:32Love that challenge.
22:33I'll do that challenge every day of the week and twice on Sundays.
22:36Yeah.
22:37I absolutely love it.
22:38I've never made sausages before and I don't really want to make them ever again in my life,
22:42but, yeah, it was really good.
22:44Really, really happy with their comments.
22:49What a cook that was.
22:51What an experience that was.
22:53Yay!
22:54Well done, everyone.
22:55Well done.
22:56Well done.
22:57I really didn't think that anybody would make sausages first time.
23:02Those two dishes were nearly identical.
23:04Uma's sausage is not quite as plump.
23:06Anthony's sausage is fantastic.
23:07Incredible.
23:09The red team, I think, did very, very well.
23:11Chicken was cooked really nicely.
23:12Not enough ooze, but both of them well-flavoured.
23:16I'm sorry, but I'm loyal to my ginge.
23:19I think we were best.
23:22Even though I had a saggy lettuce.
23:24I think we've got ourselves four fantastic celebrity cooks,
23:28and I hope they take some of those tips and tricks
23:31and put them into what they're doing next,
23:33because it's gloves off and there are only three semi-final places.
23:36Welcome back, celebrities.
23:45You're now back to cooking as individuals,
23:49and we're looking for semi-finalists.
24:05A big day in the MasterChef kitchen,
24:08and so we've invited in three special guests
24:11who are going to taste your food today
24:12and help Grace and I make a decision.
24:14We have finalist, Danny Jones,
24:19Celebrity MasterChef champion, Angelica Bell,
24:23and winner and my wife, Lisa Faulkner.
24:28Oh, God!
24:30Unfortunately, you won't get the chance to marry John.
24:34I'm so sorry about that.
24:36This one's taken.
24:39Two courses.
24:41One hour and 15 minutes.
24:43At the end of this, sadly,
24:45one of you will be going home.
24:47Ladies and gentlemen, the pressure's on.
24:50Let's cook.
24:52I'm nervous, but we're here,
25:00and this is what it's all about, baby.
25:02I'm trying not to play it safe.
25:07I'm trying to do something a bit challenging
25:09and different for me,
25:11and I just hope I can pull it off.
25:14Ginger, always impressive.
25:16Cooking up a storm and doing it through double eyelashes.
25:20We're seeing food with real detail.
25:23She is truly ambitious.
25:28I really, really want a place in the semi-final.
25:32I very much have that little competitive gremlin on my shoulder,
25:36and it's time to serve it some dinner.
25:41I am cooking crab ravioli with lemon butter,
25:45and then I'm cooking herb and mustard crusted lamb
25:48with smashed potatoes, balsamic onions, and a mint sauce.
25:52Ginger, you always give yourself a lot to do.
25:55It's really impressive.
25:56Yeah, and I think I'm just desperate for attention.
25:58Do you think that might be it, Grace?
26:00Darling, we all are.
26:01What's the inspiration here, Ginger?
26:03The inspiration is my partner, Viv.
26:05These are their favourite foods, crab and lamb,
26:07so I'm cooking this for them.
26:12Viv and I met over ten years ago.
26:15We were both performing in a nightclub,
26:18and we've kind of been joined at the hip ever since.
26:22So there is added pressure in the kitchen today.
26:26Ravioli pasta is perilously hard.
26:29It has to be thin and delicate, gorgeous parcels.
26:32It can't fall apart, but it can't be too thick either.
26:36Lemon, crab, inside that filling of the ravioli,
26:39there's mascarpone, there's chilli.
26:41The filling needs to be robust and really highly seasoned
26:44because the pasta is bland.
26:46I have something here.
26:48Rack of lamb, roasted mustard across the top,
26:51a herb crust.
26:53Pink lamb all the way through, please.
26:56OK.
26:58She's given herself a lot of work to do.
27:02I'm feeling strangely relaxed.
27:04Don't know if that's a good or a bad thing, are they?
27:08Uma, she's an unflappable thing.
27:11Creative food without haggis.
27:13Those wonderful flavors of Nigeria she grew up with,
27:16I wanted to absolutely go for it.
27:20I am making a tuna tartare with avocado.
27:23Why tartare?
27:25It's always my go-to starter in a restaurant.
27:27Is there any part of it that's going to be cooked?
27:29Like, little crisp breads or toast?
27:31No, there's not.
27:34Right, the next course.
27:35Lamb kebab is always the first thing I want when I've been away.
27:38It was literally the first thing I got when I came back from Love Island.
27:41So I'm doing like a deconstructed kebab.
27:43I'm going to do lamb and I'm going to do whipped feta
27:47and a grilled onion and some chickpeas.
27:51Bread?
27:52A cabbage salad.
27:53Do you think the dining room will perceive you as pushing yourself enough?
27:58I hope so.
27:59I mean, I'm not sure now.
28:00I'm a bit concerned about the not cooking part.
28:02Which wasn't really...
28:04Which wasn't really on my mind.
28:09A tartare should be chopped small enough that it's delicate and edible.
28:13Alarm bells have gone off me right away because she's slicing it into rather large chunks.
28:19This isn't tartare.
28:20It's just chopped.
28:21I don't mind that she's not cooking as long as we get her the flavours we want.
28:26The salt is for the soy, the acid of lime.
28:29Avocados without any seasoning are just a bit bland.
28:32I hope she's really generous with that seasoning.
28:36Main course, I like the idea of this deconstructed kebab.
28:41The flavours of marinated lamb, then there's spices like cumin and coriander, so it's going to be really vibrant.
28:48Whipped feta, really, really salty.
28:50But where's the bread?
28:53Something lovely and soft to mop up all the juice.
28:57If I get it right and it tastes how it tastes when I tried it, then I hope it will be enough to keep me in the competition.
29:03And hopefully to the crown.
29:08Seasoning, anyone?
29:09Katie's a great cook, but she is a bag of nerves.
29:14She cooks crowd-pleasing food.
29:16Food that we love to eat.
29:18What Katie's got to do is just believe in herself and go for it.
29:21There's been some wobbles on the way, but I am really proud of myself and I don't give up.
29:27I'm an all-than gal, so I am going to keep fighting and I genuinely really want to be in the semi-finals.
29:34Katie, how's it going?
29:35Well, having posh cheese on toast, guys, no, there's more to it than that.
29:41I am cooking a courgette, basil, chilli, ricotta, parmesan, pancetta, bruschetta.
29:50OK.
29:52Try and say that after a glass of wine.
29:55I love that Katie's got six or seven ingredients going on in this bruschetta topping,
30:00but the whole point of bruschetta is that the bread remains crisp.
30:03Just rubbing a bit of garlic on the toast to give it more flavour.
30:09I do worry that this could just end up like sludge on the top.
30:15And then for main course?
30:16Main course is seafood linguine.
30:18I went on a trip to Venice with my pal Lisa George.
30:21She played my auntie on Corrie.
30:23And I just remember being on the seafront and just having this seafood linguine, so I just want to recreate it, because it kind of reminds me of her.
30:31You've never made linguine before?
30:32I have at home practising for this, but otherwise, no.
30:36I'm partial to a spag ball grace.
30:39This is on a higher tier.
30:43Linguine like spaghetti, but really, really fine and flat.
30:46It's one of the most difficult pastas to get right because it clumps together very quickly.
30:52And it cooks in a matter of seconds.
30:55She's making us a sauce.
30:57In there, she's got mussels, she's got prawns, she's got crab.
30:59Those prawns can't be overcooked and I don't want an undercooked mussel.
31:03Those mussels need to be open and vibrant.
31:07You're not feeling just Grace and I today, you're feeling three invited guests.
31:10How does that feel?
31:12I'm nervous about that.
31:14You feel like my mum and dad in the kitchen, they're strangers.
31:21I'm calm, but I'm not.
31:25Anthony is pure joy to have in the kitchen.
31:30He's funny, he's happy when he cooks.
31:33His love of Greek food has shone throughout the competition,
31:36but it's now for him to show a bit of detail, to just calmly go about the task.
31:43Anthony, Duncan only made it to a quarter-final.
31:46Yes.
31:47Simon didn't make it to a quarter-final.
31:49You are up for a semi-final.
31:51I'm so up for a semi-final.
31:52I've never gone to do anything on my own in my life and I've never won anything.
31:56So, if I can get to semi-final, I've beaten the boys and I've done so well.
32:00What are you going to cook for us?
32:01I've put my own little spin on prawn, coconut, curry with my own sort of pillow rice on the side
32:07and the dessert is an old-school chocolate souffle.
32:11With the souffles, do you need them to all rise?
32:14Yeah.
32:15She's here all week, ladies and gentlemen.
32:16One for the money and the free rise, it's two for the lie that you've denied.
32:21All rise, all rise, all rise.
32:26Anthony's souffle needs to be a light, fluffy, spectacular souffle.
32:32It's looking good, man. It's looking good. I'm folding it.
32:34Texture on the top but then almost collapsible the moment you start to put it to your mouth.
32:39A good souffle is a thing of beauty.
32:42Main course, prawn curry.
32:45He's using coconut cream and coconut milk.
32:48That means it could be sweet.
32:49I hope he's got a balance set of lots and lots of decent spices.
32:53It's added pressure to cook for a previous finalist.
32:57But I just hope that some of them liked blues music and don't judge me on a...
33:02Don't judge me too much on the food.
33:06I want to see some MasterChef magic today.
33:17I want to see a little bit of something that I go, I'm really excited.
33:21I want to eat the winner's food today.
33:24My expectations, they're always quite high.
33:28But I just love good food.
33:30And when it's cooked with love and confidence, then it should taste good.
33:36Cooking for guest judges is insanely stressful.
33:41It's your peers, and you don't want those people to be like,
33:45Oh my goodness, that food was rubbish.
33:48Because we remember.
33:50Cheers!
33:52Cheers!
33:56Ginger, you've got 15 minutes on that first course.
33:59OK. We're all right. We're all right.
34:02Crab ravioli with lemon butter. I think that sounds incredible.
34:05This guy's got a little hole in, so he might not make it into the pan.
34:10You've got to make sure it's rolled out thinly, and you seal it,
34:14because nobody wants their crab crawling out.
34:17Right, come on, come on, come on, come on.
34:20Let's go.
34:22I love you all.
34:24You are my children. Don't explode.
34:27What you don't want is big, heavy ravioli, do you know what I mean?
34:30You want it to be light and fresh.
34:32Fingers crossed, Ginger.
34:34Ginger.
34:35Yep.
34:36You've got three minutes.
34:37OK, great. How's the ravioli?
34:39Yeah, they're good, they just need another minute or so.
34:41Don't over boil them, because they'll start to fall apart.
34:43OK, I'll take that, John.
34:45A little bit of sauce on each one before they go on the plate.
34:48Look at that, they are lovely and plump.
34:50Yep.
34:51Oh, I hope so.
34:53Ginger, what's going on, this ravioli?
34:55I've got lemon zest and then this parsley cress.
34:58Ginger. Yes.
35:00Showtime.
35:03Somebody has worked in a restaurant.
35:08That's impressive.
35:12Hello, friends.
35:14Ginger!
35:16That was nearly a disaster right there.
35:18I love this pink jumper.
35:20Oh, that looks good.
35:21I have cooked crab ravioli with lemon butter.
35:26I hope you enjoy it.
35:27Thank you very much. Thank you.
35:29See ya.
35:30See ya.
35:32It tastes amazing.
35:36The pasta's cooked really well.
35:39Al dente, nice and thin, not too thick.
35:42The crab is buttery, it's zingy.
35:45The marriage of the chilli and the lemon just packs a punch in your mouth, but it's not too much, it's really delicate.
35:53Ginger, you can see, is someone who's meticulous to detail and that's what's been presented on this plate.
36:00It is an impressive dish and I love the buttery sauce over the top and I love the sharp burst of lemon.
36:06A great filling of crab, a little bit of chilli here in the back of my throat.
36:10That's actually a really good dish.
36:13OK, Ginger, you've got 15 minutes on your next course.
36:17Oh, yeah!
36:19I love herb-crusted lamb.
36:22Smashed potatoes, onions and mint sauce, you've got everything, a lovely rich dish.
36:28You guys are OK, are you?
36:30Right, let's start plating.
36:32Smashed potatoes, I would love them to be crispy on the outside, a little bit of skin and soft on the inside.
36:38I can hear the crispiness as they're coming off the paper.
36:41Lamb now.
36:43Moment of reckoning, Ginger.
36:45You want to get some lovely crust on that lamb and packed with flavour.
36:51Is it cooked?
36:53Ooh!
36:54That's how I like it.
36:58Make it look smart.
37:01OK.
37:03Off you go.
37:05Thanks, Ginger.
37:06Thank you so much.
37:12Hello again.
37:13Hello!
37:15Yum.
37:17For your main course, you have herb and mustard-crusted lamb with smashed potatoes, balsamic onions and mint sauce.
37:24Thank you very much.
37:25Thank you. Enjoy.
37:26If you'd told me a few weeks ago that I would have been able to do that in the time today, I would have absolutely laughed in your face.
37:44So whatever happens in the competition, I'm really happy with how it went.
37:50My lamb is cooked beautifully.
37:54The crust on it is beautiful.
37:56The flavour of that mustard and those herbs is so fresh on that gorgeous, rich lamb.
38:02Potatoes are insane.
38:04They're crispy.
38:05I really enjoyed these little caramelised onions.
38:08The mint sauce, it's got acidity.
38:10It works really well with the lamb.
38:12This is delicious.
38:14Absolutely delicious.
38:15All the flavours complement each other and I'm really impressed.
38:19Huge amount of skill from Ginger.
38:21That lovely sweet pink lamb cooks beautifully.
38:24It's decadent, it's buttery, it's herby, it's salty, it's all the good things.
38:31Uma, you ready to go?
38:34I think so.
38:36I have eaten some amazing tuna tartare.
38:40It's nice and light, but it has to be prepped right.
38:43I'd like my tuna quite finely chopped.
38:47You want to have some soy, sesame.
38:49Because there's not much cooking involved, you've got to bring it.
38:52When we put it in our mouth, it's got to hit straight away.
38:56Two minutes left.
38:57Don't you worry guys, I think I've got this.
39:00Hurrah!
39:02This is a confident woman. I know.
39:04This is it. This is it?
39:06Yay!
39:07OK, take the plates. Thank you.
39:09Good luck.
39:11Well done.
39:13That is an enormous tartare.
39:15Tartare's meant to be delicate.
39:17Hello!
39:19There we go, guys.
39:21Oh, lovely.
39:23So, for you guys today, I have cooked Asian tuna tartare with like an avocado bed.
39:29Enjoy guys! Thanks.
39:38Usually in a tuna tartare, it's either slices or small cubes.
39:42This has got quite chunky bits of tuna.
39:45And she's marinated that tuna in some soy and sesame, but it definitely needs a bit more.
39:51I actually can't taste what it is.
39:54If you are going to do something simplistic, you've got to go for those flavours.
39:57It's such a shame because it's sort of, you take a bite and then it just fizzles out.
40:02That bed of avocado, it's just maybe a bit stodgy.
40:06It's not as refined as I would like it to be.
40:09She's chopped it as if she's chopping stewing steak to her into a stew.
40:14That fish itself needs more marinade. It just doesn't have the flavour.
40:19Uma's main course is lamb kebab.
40:25Another lamb dish. Yum.
40:27Something I would eat at three in the morning when I was 21.
40:30But I think it's going to be a bit different to that one.
40:32I want that lamb succulent, juicy, seasoned.
40:38Is there freshly made flatbread that it goes on?
40:43Because that will elevate it.
40:45Those onions are looking great, Uma.
40:47Thank you very much. I'm very, very impressed.
40:50Whipped feta, so you want that lovely light feta.
40:54You've got 30 seconds, Uma.
40:55We've got this.
40:57Go.
40:59I think they look good.
41:02Happy with that?
41:06Yes, I think so.
41:07Good.
41:09They're waiting for you now. Go, go, go.
41:11Chickpeas, quick.
41:13That's it though, it's the last thing.
41:15Just a couple pomegranate seeds.
41:17Done?
41:19Go.
41:20Oh, my boy.
41:24Hello.
41:25Hello.
41:29I have made you guys a deconstructed kebab.
41:31So it's lamb with a grilled onion with pistachio and pomegranate,
41:36whipped feta, and then a red cabbage slaw.
41:40And some chickpeas.
41:41I can breathe.
41:42That's it.
41:44Thank you so much.
41:45You're welcome.
41:46The lamb is cooked beautifully.
41:47There is a sweetness to this pistachio caramelised onion. It's delightful.
42:01The chickpeas, they're sort of toasted slightly.
42:03We've got those pomegranates that are just sitting on that whipped feta, which is giving it that sweetness.
42:09I love what she's put on that lamb.
42:11A little bit of cumin, you've got a bit of smokiness, but there's no flatbread, which is a shame.
42:16So that is a beautiful piece of lamb cooked to absolute perfection.
42:22And that onion?
42:23Delicious.
42:24There's so much vinegar in that red cabbage, it's harsh.
42:26It almost burns my tongue.
42:28And it needs a big piece of bread.
42:31I feel relieved.
42:33I think today is the day that I felt the most pressure.
42:36Even though I still may have come across relax, I wasn't feeling it on the inside today.
42:43How are we doing there, Katie?
42:45We're nearly there.
42:47I just want to dry off these courgettes because I don't know if they're a bit oily.
42:50OK.
42:52Well, Katie is serving up courgette, basil, chilli and ricotta, pancetta, bruschetta.
42:58Lovely.
42:59Flavours.
43:01People sort of think of it as a piece of toast with some things on it.
43:04But it really should be a celebration of what's on top of it.
43:09If you get it right, lovely crunch to the courgette.
43:12The chilli, obviously, beautiful.
43:13Ricotta is very creamy and light.
43:15And then, obviously, the pancetta is going to bring that salt and awesome flavour.
43:20OK, you've got about 60 seconds.
43:22All right.
43:24It's going over the top.
43:25Chilli oil and a bit of parmesan.
43:27Go on, then. Quick, quick, quick, quick.
43:29Let's hope it tastes good, eh?
43:30Yeah.
43:31Are you happy with that, Katie?
43:32I've done it.
43:33Yeah, I am, actually.
43:34Good.
43:35You need to get back for your linguine. Off you go.
43:36Let's go.
43:37Hello.
43:38Hi.
43:39Hi.
43:40How are you doing?
43:41Good.
43:42How are you?
43:43I'm all right.
43:44This is courgette, chilli, ricotta, parmesan, pancetta, bruschetta.
43:59All right.
44:00Enjoy.
44:01Bye.
44:04I don't know about you, but woo!
44:06My bread is soaked in garlic.
44:08I'm like, woo!
44:10But it tastes nice.
44:13I think the flavours are all really nice.
44:15It's just overpowered with the garlic, which I don't mind,
44:18because I really like it, but it sort of doesn't let anything
44:21else sing, really.
44:22Mmm.
44:23The courgettes, brilliantly cooked.
44:25And when I've taken them off, they taste great.
44:28By the way, I love garlic, but it's just too much.
44:31The bread is still crisp and crunchy and seasoned beautifully.
44:36We've got a spice from that chilli.
44:38We've got saltiness coming from that cheese.
44:40We've got a little bit of smokiness coming from that pancetta
44:43and sweetness coming from the courgette.
44:45I really like this combination of flavours.
44:49Katie.
44:51Eight minutes on your linguine.
44:53OK.
44:54Oh.
44:56Thank the Lord.
44:57The lard.
44:59All right, so Katie's main is a seafood linguine.
45:02I love it. I'm all over it.
45:04You don't want to overcook your fish,
45:06and you have to know that there are certain bits of fish
45:08that maybe take slightly longer than others.
45:13The stress.
45:15I'd be intrigued to know if Katie is making her own pasta.
45:19Fresh pasta.
45:20It does elevate it massively.
45:21You can tell the difference.
45:24OK, where are we? Linguine and sauce.
45:26Linguine is very much nearly done.
45:28You've got two minutes, Katie.
45:29OK, thank you.
45:30Get on the plate.
45:34How's it looking? How are you feeling?
45:35I feel a bit stressed, Grace.
45:38But we're doing it.
45:39But I'm doing it.
45:40We haven't left.
45:41No.
45:42I love you, Mum and Dad.
45:44You're very helpful in the stressful situation.
45:48You've got 60 seconds.
45:49I'm just going to have to chuck it on.
45:53Done?
45:54Yeah.
45:55Off you go.
45:56Right, let's go, shall we?
45:58Go on.
46:00There you go.
46:02So I have made for you seafood linguine with mussels, prawns and crab meat,
46:07with a bit of parsley on top and white wine.
46:11Thanks, Katie.
46:17You've got to hand it to Katie.
46:19She's cooked her own pasta and it's delicious.
46:22The seafood hasn't been scrimped on.
46:25I've had about six prawns.
46:26There's mussels in there.
46:27Prawns are cooked brilliantly.
46:29Yeah.
46:30Really nicely cooked.
46:31Crab tastes amazing.
46:32It tastes good.
46:33It's a really nice fresh tomato sauce and I think it's really light.
46:38It's a really nice plate of food.
46:41She's made her own pasta.
46:43She's made a really good sauce.
46:44The prawns are cooked nicely.
46:45They're cooked all the way through.
46:47It is a tasty thing.
46:50I didn't smash it out of the park, but I've just made pasta.
46:54Who else can say that?
46:57Quite a lot of people, but not many people I know.
47:04Anthony.
47:05Yes, sir.
47:06Eight minutes on your first course.
47:07Got ya.
47:10Prawn curries can be spectacular.
47:12It's all about that flavour.
47:13The coconut, the spices mixed together.
47:16It wouldn't be me if I wasn't worried.
47:18I just don't want it to overcook.
47:20I want to have a prawn curry where the prawns can take on that lovely spice.
47:26Also, the pilau rice.
47:27It can't be soggy and it can't be crunchy.
47:30It's got to be perfect.
47:32Two minutes, Anthony.
47:33Yes, sir.
47:34There you go.
47:35Great.
47:36Good job.
47:37Next one.
47:38Hopefully we won't be feeling blue when we finish it.
47:42Great colour.
47:43Thank you, John.
47:45It's like watching a completely new person.
47:48Where did the cheeky chappy Anthony Costa?
47:51He's gone.
47:52Are you done now?
47:53There's nothing else to go on top?
47:54I'm ready to go.
47:55Are you happy?
47:56I'm really happy.
47:57Yes!
47:58What's happening?
47:59What's happening?
48:00What's happening?
48:02Ladies and gents, what you have here is Costa's coconut curry with prawns on top, with coriander
48:20oil and my own take on pilau rice.
48:23Enjoy.
48:25Cheers.
48:29I think Anthony has made an amazing curry sauce.
48:33It is velvety and it's sweet with coconut and that cardamom.
48:37The prawns are cooked beautifully.
48:39Really delicious.
48:40Well, Anthony promised his own take on the pilau rice.
48:43He's added star anise, there's cinnamon and turmeric in this, which you can really taste.
48:49It does take you on a sensory journey in your mouth.
48:52You know, the sauce for me is on the thicker side.
48:54The flavour's there.
48:56I just wish it was slightly less thicker.
48:58I could carry on eating this and just demolish it.
49:01That sauce and that curry is really delicious.
49:04The prawns go nice and crunch to them and they're cooked all the way through.
49:07Nicely done, Anthony.
49:10Anthony.
49:11What's up?
49:12What's the base of your souffle?
49:13It's chocolate, egg whites, bit of salt, bit of sugar, all ready to be piped up.
49:18It's got to be piped up in the mannequin, what's it called?
49:21Ramekin.
49:22That one.
49:23Not a mannequin, don't use a mannequin.
49:24It just come out of my mouth!
49:28For the quarter-finals, deciding to do a souffle is brave.
49:33I'm going to pop this in now.
49:36You've got to make sure that it comes out of the oven, it has that rise
49:39and it's beautifully soft and velvety when you break into it.
49:44You've got five minutes, Anthony.
49:46Yes, sir.
49:47How are our souffles?
49:48It just feels like they're not rising.
49:51You have to wait right to the last minute before you bring them up, aren't you?
49:54Yeah.
49:56Chocolate, mixed berries, whipped cream, what's not to love?
50:0190 seconds, come on.
50:03They are rising?
50:04Grace, look!
50:05Let's get it out.
50:09Wee!
50:10A little judder, so they're definitely soft in the middle.
50:14Your desserts are ready.
50:15Please.
50:16Go.
50:18Go, Anthony.
50:24Now, listen, right, this is my version of a chocolate souffle.
50:27You've got the cream there as a bit of an added bonus, but I'll get me coat.
50:32See you later.
50:33See you later.
50:38For someone who doesn't love chocolate desserts, this has got the right balance for me.
50:43It's like a lovely, delicious, hot mousse.
50:46I love that he's made a pudding, and I applaud him for making a souffle.
50:51Mine is slightly overcooked, and I don't want to say that it is because the flavours are delicious.
50:55It's not too sweet.
50:56It's really lovely.
50:58I've finished mine.
51:00Yeah.
51:01So, you know, I'm happy.
51:02Yeah.
51:03I'd pay for it.
51:04Anthony has not really made a souffle.
51:06It's more of a chocolate pudding, but it's puffed up.
51:09It's difficult for me to criticise it as I push it into my mouth at a rate of knots.
51:14It's a very adult, bitter, dark chocolate used in absolutely the right amounts.
51:22Oh!
51:25Oh, thank God it's over.
51:26It was pressure, pressure, pressure.
51:29I hope I've brought to the table fun, laughter, and some nice food along the way.
51:39Quarter-final day in the Marsher kitchen.
51:41From the whole, I think we've eaten really well.
51:44So, best of luck, everyone.
51:46We all tried really hard, and I'm proud of us all.
51:49Aw.
51:50Heat won 2025.
51:51Yay!
51:53One, two, three.
51:54Yay!
51:55Come on, guys!
51:56Love, love.
51:57We've now tasted it, and we've heard the comments from the dining room.
52:00The cook of the day was Ginger.
52:02And I think we agree.
52:04Ravioli filled with crab, nice and spicy, lovely lemon butter sauce.
52:08Ginger's lamb was outstanding, but those potatoes, I could have eaten them by the kilo.
52:14So, we've got ourselves our first semi-finalist.
52:17Uma's first course was more about assembly rather than about cooking.
52:21We had a tuna tartare, big, chunky blocks of tuna.
52:25It could have had a lot more finesse.
52:27It was meant to be vibrant and zingy, but it was very flat.
52:31But that lamb, really delicious.
52:34But I would have loved some bread with it.
52:37Katie really pushed herself.
52:39I personally loved that bruschetta.
52:42There was so much intention to pack a punch.
52:45But dining room found the garlic a little bit too strong.
52:48Main course, made her own pasta, showing off technique.
52:51Cooked mussels and prawns really, really well.
52:54Anthony's main course was a delicious curry with a subtle blend of spices.
53:00It was a lovely, hearty plate of food.
53:03His dessert, souffle of types.
53:05Not quite a souffle, but we all agree it was a tasty pudding.
53:08Now, we've got to make a decision, Grace.
53:10Who's it going to be?
53:13I really do want a place in the semi-final.
53:15I have worked my socks off.
53:17I've not got any left.
53:18And I tried my best.
53:21If it's my turn to go, I'll be devastated.
53:24Oh, man, I'm just getting started.
53:25I don't want to go home.
53:28I'm enjoying this experience a lot more than I expected that I would.
53:32I hope that what I've done today is good enough to secure me the spot.
53:38You four have done a brilliant job.
53:47But as you know, we've only got three semi-final places to give.
53:52And that does mean, sadly, one of you is leaving us.
53:57Our first semi-finalist is...
54:00Ginger.
54:05Congratulations.
54:07Good on you.
54:11So that second semi-final place is going to...
54:17Anthony.
54:18What?
54:19Yay!
54:24What? No.
54:27Wow.
54:28Thank you, Food Pods.
54:29Our third semi-finalist is...
54:37It's you, Katie.
54:38What?
54:39Are you kidding me?
54:40What the heck?
54:41I'm sorry, Uma.
54:42Oh, don't worry.
54:43I'm so sorry, Uma.
54:44Oh, don't worry.
54:45Uma.
54:46Thank you so very much indeed.
54:47Love you guys.
54:48Love you, mate.
54:49I mean, obviously it's disappointing when you leave.
54:50Everyone wants to win, but I'm so proud of myself.
54:52I'm gonna go home.
54:53I'm gonna have an espresso martini.
54:54Absolutely not cooking tonight, no.
54:55What is this in front of us?
54:56I think there's semi-finalists.
54:57Yes!
54:58Yes!
54:59Yes!
55:00Yes!
55:01No!
55:02Everyone wants to win, but I'm so proud of myself. I'm gonna go home. I'm gonna have an espresso martini
55:09Absolutely not cooking tonight, no
55:16What is this in front of us I think there's semi-finalists
55:19Yeah
55:27So tough so tough I can't believe I'm a semi-finalist and I've beaten two boys. Yeah
55:34I'm still in shock. I'm absolutely shooketh. Well. I am so overjoyed to be here. I just can't believe it
55:43Semi-finalists is pretty good
55:44but I thought I was just coming here to have a laugh and enjoy myself and maybe learn a couple of things, but
55:51I'm starting to get my eyes on the prize a little bit now
55:58Next time five new celebrities
56:01They are massive. They're just so big
56:04Take on the challenge. Oh god. Look at that. Oh no
56:09To become celebrity master chef champion you've literally just invented
56:14A new pudding. What's a little regga in the? Mm-hmm. I've got no complaints. I like them a lot
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