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Celebrity MasterChef (2006) Season 20 Episode 2
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00:00Celebrities have taken on the challenge to become Masterchef champion.
00:04Oh, yes, a millennial.
00:06Oh, dear.
00:08I literally struggle to get ready on time in the morning,
00:11so the fact that I've made anything is impressive to me.
00:14I'm right on the very edge of thriving and surviving.
00:17Who knows? It could go either way.
00:20Tonight, they're back to continue their quest as they face two demanding challenges.
00:27Wow, it's a workout, isn't it?
00:28I'm stressed now.
00:30Battling it out for a place in the quarterfinal.
00:34I'm not here to make up the numbers.
00:36I've done that for 24 years in a band, do you know what I mean?
00:38I want to be an Atlee Costa who can cook.
00:41I am really trying to push myself, but a lot can go wrong.
00:47We're always heading into the unknown.
00:49It's like the walk of doom when you go in there.
00:55We've seen these five celebrities blossom in quite a short time.
00:58It's time to passionate cooks that want to succeed, but it's only the beginning.
01:02The competition continues, but now it's time to turn up the heat.
01:08Welcome back, celebrities.
01:26We have certainly put you through your paces so far, but the learning curve is about to get so much steeper.
01:36For you to learn, you need an expert to learn with, and that's why today we've invited in a special guest.
01:47Wow.
01:47Somebody who's built a famous group of restaurants celebrating and cooking the food of their childhood.
01:54Can I please introduce you to Karan Gokhani?
02:06Growing up in the vibrant city of Mumbai, Karan developed his love of food as a child.
02:11From the age of four or five, I started rolling my first chapatis in the kitchen.
02:17Family meals reflected his rich heritage of Gujarati cuisine, as well as diverse flavours from South Asia.
02:24A delicious array of different food from across the country that played such an important role in my childhood.
02:30Despite his passion for cooking, he moved to the UK in 2005 to study law at Cambridge University.
02:38After pursuing a brief career in the law in London, I then finally said,
02:43this is the age I need to, you know, give it all up and pursue my dreams.
02:47In 2015, he opened the first of three Hoppers restaurants in London's Soho,
02:54quickly setting the culinary world alight with authentic South Indian and Sri Lankan dishes.
03:00You could easily represent Karan and Tamil cuisine from South India and Sri Lankan cuisine in the same space,
03:07and it just gave more depth to the menu. Food is so much more than what's on the plate,
03:12because it connects you to a time, it connects you to a safe place,
03:16and it teaches you so much about the culture as well.
03:21I've got five recipes for you to cook that I grew up cooking, that I absolutely love,
03:26that represent the four regions of India, North, South, East and West, and Sri Lanka.
03:33So I'm very excited to see how you get on with these recipes.
03:40You're about to cook restaurant-quality food, and that's what it's going to be.
03:4590 minutes. Let's get cooking.
03:47Let's do it.
03:48Let's go.
03:48Oh, we're straight in, are we?
03:50I love Indian food. There's nothing like a good curry to warm you up in the North.
04:03I'm probably the most nervous man in the room, because these are all recipes that put so much love
04:10and heart into writing.
04:11I'm excited to try new things. What could possibly go wrong?
04:14There is a huge element of intuitive cooking when it comes to Indian food.
04:21I want to see them taste, especially when you've got these complex dishes.
04:24It's going to be a challenge.
04:27I think I've got the most tonight to do. I've been stitched.
04:33I want to see them engaging with the ingredients,
04:36and cook something delicious for us to eat afterwards, because I'm starving.
04:40I've never really dealt with a full fish before.
04:51Katie is a star of Coronation Street. She's clearly a good home cook.
04:57That crumble she made, absolutely delicious.
05:00Timing is a little bit of an issue, but just a bit of confidence, Katie. That's all she needs.
05:05I'm proud of myself so far, and the fact that my food's been edible, and I've had a giggle,
05:12that's what it's all about, isn't it?
05:14Katie's been tasked with cooking one of Karen's favourite South Indian dishes.
05:20Banana leaf fish with okra and yoghurt.
05:23Cooking anything in a banana leaf gives it both theatre, but a lot of flavour.
05:28It is just the most glorious dish, because you bring it to the table,
05:31open it up, and it's a celebration in itself.
05:32Katie's taking a whole bream.
05:35So I'm calling the fish Bert, Bert the bream.
05:39She has to cut it all the way through to the bone.
05:41Go for it. Come on, you can do this.
05:44Because then it's marinated with a mixture of spices, which is turned to a paste.
05:47Then a masala paste is made.
05:50Oh, it's making my eyes water.
05:52With onions, curry leaves and tomatoes, a little bit of coconut milk.
05:56That's then put across the top, and all that lovely spicing being enough to coat it,
06:02but not to actually overpower the flavour of that fish.
06:08Don't know what I'm doing, but I'm just happy I've got instructions.
06:12Make sure you cook the masala sauce that you're going to put on top of the fish.
06:16Nice and thick. It shouldn't be too watery.
06:18OK. I'm just excited to try it more than anything.
06:21It's exciting.
06:23What's your biggest worry right now?
06:25The timing again.
06:26But I've always wanted to learn how to cook a whole fish,
06:29because I think it looks really cool and it's going to be tasty, I hope.
06:34Right, what's next?
06:37Cut the top.
06:39That must be the top.
06:40Ginger, our drag queen, gives herself a huge amount of work to do
06:44and delivers really delicious food. There's talent there.
06:46Whatever the circumstances, Ginger will deliver.
06:51Her first challenge is to tackle a whole green coconut
06:54for a prawn curry cooked and served inside the shell.
06:59Wow, it's a workout, isn't it?
07:02Each challenge is a new fresh hell in the kitchen.
07:05I don't cook a lot of South Asian cuisine.
07:08I do eat a lot of South Asian cuisine.
07:10So who knows what today's going to bring?
07:13It's a dish from East India, specifically West Bengal.
07:17It's a light flavoring, but it has a beautiful aroma and smell.
07:21Inside that coconut, there's lots of clear coconut water.
07:26OK, in we go.
07:27Oh, right in the face.
07:32She's going to hollow the whole thing out,
07:34scoop out the flesh.
07:37That jelly-like white flesh with the coconut water
07:41is added to fresh prawns, garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:49The coconut is then sealed with a dough around the outside like a pie top,
08:02and then it's baked in the oven.
08:05Bringing a whole green coconut to the table and opening it
08:09and scooping out a delicate prawn curry from inside.
08:12That lovely visual, sensory delight.
08:15OK.
08:19Junji, you look like you're having a ball.
08:20I am. I'm having a great time.
08:21I've never eaten a curry out of a coconut.
08:23That's really exciting.
08:24You're going to have to be careful about whether the prawns are cooked at the end or not.
08:27I think it's just going to be surprises all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know.
08:32I'm trying not to think too much of it as a competition,
08:34and more is just like a really fun cooking holiday
08:37so that the pressure isn't on me.
08:38All the years I've done Mars Chef, I've never heard anybody
08:42describe it as a cooking holiday.
08:44You've never been on holiday with me.
08:46Get on with that. See you later.
08:49Something's happening in there.
08:5120 minutes gone, everybody.
08:52An hour and 10 minutes left.
08:54Don't slow down. Keep it going.
08:58Anthony, pop star, an actor.
09:00His ideas are good,
09:01but I want a bit more oomph.
09:03I want a bit more showman that Anthony truly is.
09:06He's so lovable, but his nerves, I take him under.
09:11He's taking on a red chicken curry inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavors that we weren't used to.
09:22Things like lemongrass had pandan, and it's just such a warming, gorgeous curry.
09:27I love following a recipe because it's there step by step.
09:33It's like a script. Bang, bang, bang.
09:36If this goes wrong, it ain't my fault, mate. I've followed it.
09:40That Sri Lankan red chicken curry needs to be really spicy and hot.
09:48He's first marinated the chicken with a mixture of spices and garlic and ginger.
09:53The chicken goes in with onions, sweet coconut milk.
09:58He's got to make sure it's vibrant.
10:00It can't just rely upon the recipe.
10:02He's got to taste his food as well.
10:03Oh, mate, that's bonnet de douche, that.
10:09Do you like curry?
10:10Love, love a curry. I can cook it, but I can't cook it, do you know what I mean?
10:13Well, if anybody is going to teach you, it's this man.
10:17The way I always teach curries is layering curries.
10:21You're not just putting everything into a pan and boiling them.
10:23Imagine a great song. If everyone's not playing their bit perfectly, you'll have a terrible song.
10:28I get it, I get it.
10:29Told you it was a learning curve.
10:30It is.
10:33Uma, reality TV star, has amazing ideas about food.
10:42Putting the haggis onto the rosti, absolutely ingenious.
10:46And then cooking Nigerian food.
10:49She'd put her own spin on it.
10:50I really admire what she's doing.
10:54Uma's got paneer, takadal and pilau rice.
10:58Probably three of the most iconic and well-known
11:01Indian takeaways in all of Great Britain.
11:05But she has to make her own paneer.
11:09Paneer is Punjabi cheese from the north of India.
11:12There's nothing like good homemade paneer.
11:15My mum made it for us growing up.
11:16I've never made paneer cheese before, so I think that would be a test.
11:21You split the milk and while it's hot, you get it into a cheesecloth.
11:27And then you want to tie it really nice and tight and then press it.
11:30I'm scared that it's going to burst.
11:34Did you add a little bit of salt?
11:36Yeah.
11:36I'd add some salt and just give it a quick mix.
11:38Yeah.
11:39And then squeeze it through.
11:39Okay.
11:42That's going to be cooked in a spinach gravy
11:44made with freshly sautéed spinach.
11:46A little bit of tomato and onion.
11:49If you were in Punjab, this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:52And you're doing it in 90 minutes.
11:54I am a bit worried that I'm going to not get this all done on time,
11:57but I'm trying my best.
11:58She's unflappable.
12:00Oh, I love that.
12:01Good luck, your mum.
12:01Thank you, guys.
12:04Not being able to prepare makes me a little bit nervous,
12:06but I am confident that I can pull it off.
12:09I'm trying to strain all the liquid out of it as much as I can,
12:13so I need to put some weight on top of it.
12:20Gaz, actor and Paralympian.
12:23He's vegan and he wants to celebrate that food.
12:26He's proved himself to have an absolutely fantastic palate.
12:29He won the palate test.
12:31But now what I want from him is a coherent place of food
12:35without any mistakes.
12:38Gaz is making Karen's version of popular Indian street food, Bombay Frankie.
12:44This is a dish very close to my heart.
12:46We'd go off after school to one or two of these vendors who, you know,
12:52we always love to eat a chicken Frankie, a mutton Frankie and on occasion a potato Frankie.
12:58This is a potato sandwich.
13:00Crushed potatoes with loads and loads of spices.
13:03I think it's the potatoes.
13:05There's like a few large chunks that haven't cooked through.
13:09Pan-fried so it's nice and crispy on the outside.
13:13With that, he's got a classic Indian green chutney,
13:16and that means lots of mint, coriander, green chilies.
13:21But the big thing seems to be making this roti that's sitting underneath.
13:26A lovely thin bread, slightly flaky, a little bit of oil on the outsides,
13:31because he needs to roll the whole thing up.
13:33Like the best Indian wrap you've ever had in your whole life.
13:40I messed up.
13:43Not to start again.
13:44As soon as I saw Karen, I was like, oh, okay.
13:48In some ways, I was excited because it's flavors that I know.
13:51In other ways, I was like, I felt the weight of the entire subcontinent on my back.
13:57Where's your family from?
13:58Pakistan.
13:59So you understand spicing?
14:03Yes.
14:05Yeah, for the moment.
14:06It wasn't a convincing answer.
14:07That's why my mum doesn't let me in the kitchen.
14:08Or didn't let me when I was growing up.
14:10So all the food that you grew up with, your mum and your grandmother used to cook for you?
14:13Yeah, pretty much.
14:14Have you ever had a bombay, Frankie?
14:15No, not at all. First time.
14:17Rotis not going to be easy, but I'm sure you'll do well.
14:20I can't wait for mine. No pressure.
14:25You're over halfway.
14:29Katie's bream is marinating in turmeric, chili and lime.
14:33But there's a question mark over the consistency of her masala sauce.
14:38Is that cooked down?
14:39Yeah.
14:40You cooked it?
14:41Yeah.
14:42I will just cook it for a little while longer.
14:43All right. Thank you.
14:45I can see she's panicking a little bit right now.
14:48I went and checked the paste that she made. It was a little thinner than I wanted it,
14:52so I've got her to cook it again.
14:53This just needs to reduce, Daniel. Needs to go to, like, a paste.
14:57But she needs to act quickly now. It's a big fish. It needs to bake through.
15:03So she'll need at least 18 minutes from the looks of that fish.
15:06She also needs to get going on her vegetable garnish.
15:10Make sure you're cutting them to the right size, because otherwise they cook unevenly.
15:14OK.
15:15OK.
15:17Okra is one of my favorite vegetables, but it's got to be cooked properly.
15:22Biting into crunchy okra in this particular dish, I don't want it.
15:27Ginger's prawn and coconut curry is in the oven.
15:30She's now rolling out dough for a Bengali flatbread to accompany it.
15:35Luchis are these lovely, delicate fried breads. They puff up like magic.
15:41If you're making them for the first time, you need a little bit of technique.
15:44You need to roll it out perfectly.
15:46That's kind of supposed to be a circle.
15:49And then deep-fried, making sure it puffs up fully.
15:53It's nice and crispy.
15:55Newsflash, something is happening. Is it about... Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is these things are supposed to turn into balls after 10 seconds
16:03when I put them in the fryer.
16:05It's not turning into balls.
16:08The thickness of that dough is all important.
16:11Too thick, they won't puff up at all.
16:13Oh, oh, oh!
16:15Right, I've rolled it out too thick.
16:16That's what it is, because this guy's going straight away.
16:20I've got to get it as thin as I can.
16:23You want to get the edges even.
16:25Oh, OK.
16:26If you want that puff, this is the only way to go.
16:27Fine.
16:29Let's try another one.
16:31I had all the time in the world about five minutes ago,
16:35and now suddenly it's feeling quite desperate.
16:44Also challenged with the dough is Anthony.
16:47His red curry is accompanied by a Sri Lankan staple, string hoppers.
16:52You take this rice flour, mix it with a little bit of oil, water, salt, until it comes together.
16:59You then put through a lovely string hopper press, a bit like rolling out fresh pasta.
17:06Making string hoppers in front of the person that's formed a whole business around making string hoppers.
17:11Do you feel the pressure right now?
17:13Very much so.
17:14Effectively, you're making spaghetti.
17:15It's delicious.
17:16And it's a great way to enjoy that curry.
17:19I hope so.
17:22Last thing you want is these things to get all crumbly and just break apart.
17:26Wow.
17:27It's a bit like Play-Doh.
17:30Yeah.
17:31You know, like my kids have these toys.
17:33Then you get these lovely little rice flour discs.
17:36Steam them for a few minutes, not too stodgy, light,
17:40that you can just mop up your sambals and chicken curry with as you do in Sri Lanka.
17:45It's just like these lovely squidgy things coming out of this machine here, so I'm loving it.
17:51He's doing it.
17:52They're steaming.
17:53A revelation.
17:55Across the kitchen, Uma's full focus has been on just one of her three main components.
18:01Look at that paneer.
18:01Does it look good?
18:02It's amazing.
18:03Yay.
18:04Look at that.
18:04That's perfect.
18:06And is only just getting the lentils on for the next element, the tharka dal.
18:10Just trying to get the lentils soft enough.
18:14So a tharka dal is simply a skewed lentil.
18:16And then the tharka is really the spicing you add to the boiled lentils.
18:20Some whole spices, garam masalas, you feel the warmth coming through.
18:24She's got to resist the urge to rush.
18:27She's got to make sure that she cooks those lentils all the way through in spiced water
18:31before she adds it to the tharka.
18:33Is this something you might do at home?
18:36Yeah.
18:37No, not really.
18:38I don't actually eat lentils at home, but I have been to a restaurant where they had lentil
18:43sort of dal, is it called?
18:46Yeah.
18:46So I'm quite excited to taste these, actually.
18:49You're boiling them.
18:50Don't need to stir them so much.
18:51They will take their time.
18:56Gaz has got his potato filling prepped for his Bombay Frankie,
19:00but now he needs to tackle cooking the all-important wrap.
19:03Oh, no, I'm burning.
19:05I'm burning the roti.
19:06It's all going off.
19:08Keep going.
19:09That was a trial.
19:12Gaz is the only bank so far where there's actually been what felt like a buyer.
19:16This is a hard task.
19:18We have piled on the pressure, but I do worry for Gaz right now.
19:23Yeah, it didn't work out.
19:24Roll that out a little, you know.
19:28It's the thickness and the right heat, so that's what I'm struggling with.
19:32Try attempt number four.
19:34It's the roti that it all comes down to.
19:36If it's not a soft, supple roti, I'm not having it.
19:41The worst part of all of this is that when my mum and my grandma see this,
19:45they're going to be so ashamed of me.
19:48Ten minutes.
19:52Don't hate me.
19:58They did hate me.
20:00Chicken curry's doing nice.
20:02String hoppers are on.
20:03Now I'm about to start the sambal.
20:06Get the pepper, get the chilli, get some salt in there and then give that a bit.
20:10I don't think the prawns are cooked.
20:12No?
20:12Put it back in the oven then.
20:15Uma's also starting to feel pressured.
20:18She's done the lentils, but she skipped a step.
20:21She's forgotten to make the tarka that she's supposed to combine and flavour the cooked lentils with.
20:28But I want a simple tarka of ginger, garlic, red chilli.
20:32I'm stressed now.
20:34Celebrities, you've only got five minutes left.
20:36You really need to push.
20:37Nearly there.
20:38I like it.
20:43Tastes slightly better than it looks.
20:47There's some wonderful smells coming from ginger and it's not hairspray.
20:52Oh, it's hot now.
20:53We've got 60 seconds, everybody.
20:56Just 60 seconds left.
20:57All good in the hood.
21:11We've got coconut in the curry.
21:23What's it serve like that?
21:29A fish banana parcel.
21:31That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:42Uma.
21:44Hello.
21:44Reality star Uma has cooked a trio of classic Punjabi dishes.
21:50Paneer cheese in a spinach gravy with pilau rice and a tarka dal.
21:55That paneer is just stand out.
22:07It's cheesy.
22:08It's rich.
22:08The colour of that sauce is great.
22:11Simple spinach.
22:12It all shines through.
22:14But the tarka dal.
22:16You forgot to do that base masala.
22:18So we missed out the onions.
22:19We missed out the tomato and we had to do something really quick.
22:22For me, that dish is not complete.
22:23OK.
22:24I order paneer whenever it's available.
22:27And I've never tasted it like that.
22:29It's soft and it's creamy.
22:32You've knocked that out of the park.
22:34Yay!
22:36Rice, free-flowing.
22:37But the lentils, sadly, are letting everything else down.
22:40They're not cooked enough.
22:41They should be a lot softer.
22:43There needs to be that rich tomato through the background.
22:46It would have been wonderful.
22:48When you can cook something like paneer that well,
22:50everything else should be the same level.
22:52I didn't even really know what paneer was.
22:55I thought it was a bread.
22:56So I'm really happy.
22:59Actor Katie has made Karan's favourite South Indian fish dish.
23:03Turmeric and lime marinated sea bream topped with a masala spiced paste
23:08and baked in a banana leaf.
23:09It definitely looks the part.
23:11The sauce has clung on.
23:13It's not watery.
23:13Served with okra, stir-fried with coconut, chilli, mustard seeds and yoghurt.
23:19The fish shouldn't stick to the bone like that.
23:27Mm.
23:28These thinner bits are cooked perfectly.
23:30Yeah.
23:30It's just the bits in the middle could be cooked a little more.
23:33Yeah.
23:34And the seasoning.
23:34I think a little more seasoning when you marinated it and a little more in the masala as well.
23:40The fish, a little bit longer in the oven.
23:42It's all about timing here.
23:43But you've got a lovely smokiness that comes from that banana leaf.
23:46Love the sweet coconut going through that okra, the richness of the curry leaves.
23:50All the mustard seeds, that's wonderful.
23:53Just to bring them alive, a sprinkle of salt, it will bring the flavour right up.
23:58The fish is certainly a little undercooked.
24:01However, that was the first time you'd ever worked with a whole fish.
24:06Mm-hm.
24:06And to cook it inside the leaves, I'm impressed.
24:10I think you've made a very good effort.
24:15Yes, the fish was slightly under, but I'm working with food I've never cooked with before.
24:20And it's edible.
24:21So, yeah, I'm quite proud of myself.
24:26Pop star Anthony has served Karen's Sri Lankan-inspired red chicken curry
24:31with string hopper noodles and a coconut and chilli sambal.
24:38Oh, it's got a nice little chilli kick.
24:43The curry itself, it's bold, it's gutsy.
24:47Layering of ginger and garlic and all those dried spices to lots and lots of heat.
24:52I think it looks great, it shows care, you've tasted on the way and it's really paid off.
24:58Wow, thank you so much.
24:59You nailed the string hoppers.
25:01What?
25:02They're not the easiest thing to get right.
25:04They're light, they're separate, steamed them perfectly.
25:07And I think you did a really good job.
25:09Wow, thank you.
25:11Wow.
25:11I love that you've made sambal so vibrant.
25:14It's got a real kick, you haven't held back.
25:17Your cooking in this round has gone to a new level.
25:22Wow.
25:22Yeah.
25:23Wow, thank you.
25:25I'm just speechless.
25:27I've done string hoppers in front of Mr Hopperman.
25:30That's so good.
25:32He's offered me a job.
25:33I've said I can't come at the moment, mate, because I'm on tour.
25:35Er, no, I'm joking.
25:36Paralympian Gaz has cooked Karan's version of the popular Indian street food Bombay Frankie,
25:44potatoes pan-fried in garlic, ginger, chilli and cumin,
25:49on a coriander, chilli, mint and lime chutney, wrapped in a roti.
26:02The potatoes for me could have definitely been spicier,
26:05could have had a little more seasoning.
26:07The bread, it's a little dry.
26:09I wanted this a little more golden, a little more fried,
26:13for that extra sort of richness when you wrap it up.
26:16This is one of the funkiest potato sandwiches I've ever had in my life.
26:20Your chutney, rich with mint and coriander, a really good punch of chilli.
26:25I think that's lovely. I love the vibrancy of the colour.
26:27I think that I did get the best deal with the bread.
26:30Mm-hm.
26:31Yes, it could be perhaps a little thinner and less dry,
26:36but as you can see, once I'd rolled it up, I've eaten half of it.
26:42Definitely didn't do Karan proud.
26:43As the only Asian contestant in this heat,
26:46I think he had high hopes for me, and I definitely feel like I let him down.
26:50Drag artist Ginger has cooked a Bengali prawn and coconut curry,
26:56served inside the shell of a green coconut, with deep-fried luchi breads.
27:03Oh, look at that.
27:04That sauce, it's coconut-y, but the back note of mustard, just subtle, just enough,
27:17that just clings round these soft, buttery prawns.
27:22That is restaurant-quality food.
27:24Absolutely wild.
27:25That lovely bit of bread there, puffed up beautifully,
27:30with that sweet sauce and the prawns, it's fantastic.
27:35That prawn could not be more perfect.
27:37It complements the butteriness of that fresh coconut,
27:42with a fresh spice from a green chilli.
27:44It tastes amazing.
27:45You've really nailed both dishes.
27:47Great.
27:48I basically decapitated my way through the challenge.
27:55With the coconut and the prawns.
27:57I'm learning so much.
28:00I'm so proud of you, and you should be very, very proud of yourselves.
28:03I think you did so well.
28:06Thank you very much indeed.
28:08We'll see you soon.
28:09Off you go.
28:10Thank you. Thank you. Thank you.
28:12Karen, thank you very much indeed, for showing our five some fantastic food,
28:21and nurturing along the way. It was absolutely brilliant.
28:23They learned a lot, definitely. I learned a lot.
28:27For me, the highlight really, was that they embraced the challenge.
28:30Thank you. I've loved being here.
28:32See you later.
28:34We're alive. Yes.
28:36That's something.
28:38It's hard work, this cooking malarkey, isn't it?
28:40Wow.
28:41Thrown in a deep end, but that, I really enjoyed it.
28:46Right now, all to play for.
28:47Next time, one of them's going home.
28:50Every single one of them wants to stay.
28:52This is going to be tough.
29:10You've just cooked someone else's food, but now we want to taste yours.
29:19Your brief is to cook us your two dinner party favourites, a main course and a dessert.
29:24And it's time for you to show off, because we are looking for quarter-finalists.
29:30And we only have four quarter-final places.
29:33At the end of this, one of you will be going home.
29:38One hour.
29:39Let's cook.
29:45Dinner parties sound like a lot of fun, but you really do have to deliver something delicious that
29:52the person wouldn't have on any normal night.
29:54A lot of pressure, man.
29:55And the heat, excuse the pun, is being turned up.
29:59What do they feed their friends?
30:01What do they feed to their loved ones?
30:03What do they feed people to impress?
30:06I mean, right now, these five could just blow our minds.
30:09I don't want to be too confident, but cool, calm and collected.
30:15It's go big, I'll go home, or go big, absolutely ruin it and go home.
30:22Ginger, do you ever have the other drag queens round for a dinner party?
30:25Oh, drag queens don't really eat that much. It's all, it's more about talking than eating.
30:29More of a liquid meeting when you get together.
30:32So, tell us the inspiration for your dishes.
30:35I used to make rugby every Sunday, and I would come home from rugby,
30:38freezing cold, covered in mud, get in the bath, and then come down and have Sunday dinner,
30:42and that would often be fish pie. So, I'm making a fish pie.
30:45It's really creamy, really unctuous, delicious.
30:49Ginger's absolutely going for it.
30:53I'm absolutely melting.
30:55Never mind the butter, I'm melting.
30:58She's poaching her fish with fennel,
31:01and then she's making a cream sauce out of that poaching liquid.
31:05Mash the potatoes right now.
31:07We want a golden crispy top on that potato.
31:10The smokiness of the fish running through the whole dish.
31:13Served with peas and samphire, lovely bit of green.
31:18And then poached pears with rum snaps and ginger cream.
31:21This is what I would cook for my family if I had the chance to cook them
31:24Sunday afternoon dinner if we were all there.
31:26Well, can you actually see what you're doing?
31:28I mean, you're great in with, like, basically two tarantulas fighting.
31:32You can't half do drag, can you?
31:34From a woman who loves makeup,
31:36you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:42The pear has to be cooked all the way through.
31:44It can't be in any way hard.
31:46And she's poaching it in orange juice, which is a lovely idea with lots of cinnamon.
31:52The ginger cream needs to be full of ginger, because that snap biscuit made from rum is going to be really sweet.
31:58I am loving the ambition.
32:03There's a lot to do, and it all has to happen at the same time.
32:06So hopefully we don't end up with fishy pears.
32:13OK.
32:20Auntie's got chicken thighs cooked in a Greek style with lots of sauce, rice,
32:24firmer chilli, tomatoes, and lemon. He's going to serve that with yogurt and feta cheese with chilli.
32:30Wonderful. But he's using chicken thighs with a bone in.
32:35He's going to make sure they get a nice bit of colour on them first, seasoned really, really well,
32:39before they go into the pot with rice firmer chilli.
32:44I'm just happy to be here and learning from these guys. Amazing.
32:48Especially John, because he's got a soft spot for me.
32:54What's a blue dinner party like? The lads are good cooks, actually.
33:00When I told them I was coming on this, they literally laughed in my face.
33:04I can see why!
33:07My main is inspired by a traditional Greek dish called tava.
33:12I loved eating it as a kid because I love my chicken, love my rice,
33:17I love my tomatoes, I love the whole thing being cooked together and you soak all the juices up.
33:22Comfort food.
33:25For dessert, a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:31Want a biscuity base, which is not too hard.
33:34We want a creamy filling across the top, which is zingy with lemon.
33:38But at the same time, I want a bit of oomph, I want a bit of style.
33:41I want a little bit of something that makes me stand up and go, wow.
33:46I am playing it safe with the lemon cheesecake, I ain't gonna lie,
33:49but I'm gonna throw myself into it. Just feed them.
33:52You are halfway, 30 minutes gone, 30 minutes left.
34:02I do like a lot of flavours in my food and I like my dishes to be quite complex.
34:07I do feel quite determined to prove to myself and prove to the judges that I am a good cook.
34:13Umau has got a piece of pan-fried sea bass sitting on a spiced Thai-flavoured sauce.
34:22Lemongrass, lime leaf, turmeric, coconut milk all going in there and there's even some chilli.
34:29My mum used to make a dish when we were younger and she called it coconut chicken
34:33But I prefer fish even though she's not Thai. She's Australian. She likes to be experimental with her cooking
34:39Uma is promising us rice and then we've got salad which has been made from
34:43Samphire and spray onions if there's too much Samphire. It's gonna become really salty
34:48What's the dessert? It's a chocolate mousse. I'm gonna put hazelnuts on top
34:53Cherries and then a Chantilly cream little bit of Black Forest going on exactly. I love Black Forest
35:00She's making a water ganache, which is really clever. I
35:04Was trying to find out like a way that you can make a chocolate mousse
35:08Quickly and I found out basically that if you melt it in water and then blend it over an ice bath it forms a mousse texture
35:17Hopefully that mousse is lovely and smooth and then the sweetness of the cream it could be wonderful
35:23I
35:30Gaz is cooking food inspired by his Pakistani upbringing
35:35Nahari, which is the national dish of Pakistan
35:38Usually a beef stew cooked really really slow with lots of onions and spices enriched usually with bone marrow
35:45I'm trying to make a plant-based version. I've never seen a plant-based version before so
35:48So I'm rolling the dice and see how it works out
35:53He's using a plant-based steak and then the sauce is going to be enriched with lots and lots of spices and nutritional yeast
36:00It's almost a smokiness, but should fill our mouths with flavor
36:03I love nahari. My mom is like famous for making her nahari
36:08The legend is that was a working-class food for laborers while they were building the Taj Mahal
36:13They would feed the laborers in the morning and they hurry and they would basically be able to work all day
36:20With that we've been promised bread naan
36:22He's made the dough. I just hope he's got enough time to make sure that bread is cooked all the way through
36:29After the disaster of making the roti in the last challenge really want to know if I can get it, right?
36:40For dessert we're getting halva carrot halva
36:45Carrots cooked with plant-based milk brown sugar lots and lots of cardamom
36:49That carrot mixture all cooks down together to become almost like a jam
36:55It's 100% completely plant-based which I think is brilliant
37:00You are so passionate about plant-based I kind of just like to just explore cooking this see where it takes you all the best
37:08Thank you, Grace
37:12Katie from Corrie hello, great. What are you making? I am making place fillet
37:18It's with potatoes and fennel in a white wine sauce this kind of reminds me of home
37:24I used to cook a lot of fish and potatoes with my granddad which character from Corrie would have loved this food
37:30Ken Barlow
37:32100% and
37:34It was a bit of white wine nice a little bit of white wine
37:38Yeah, as I do
37:42Katie right now seems really really confident place fillet she's going to cook underneath the grill. Well, that's great. They only take three or four minutes
37:52Butter is soft fennel and it needs to be soft. We don't want crunchy hard fennel
37:57She's laboring over a white wine sauce white wine cream some lemon juice lots of seasoning lovely
38:04I love lemon. I love thyme. I love garlic. I love the
38:10Creaminess to this dish. I'll just it's very indulgent. I
38:15Need to know the pudding the pudding is a citrus posse with a shortbread crunch
38:21I love lemon desserts. Yeah, but when I was younger we used to have pancake day
38:28So I used to race home and have lemon and sugar pancakes until I was sick
38:34I
38:36Don't want that near the heat a citrus possed it should be silky like a cross between a mousse and a cheesecake
38:43Then with that we've also got shortbread and grapefruit gel. I
38:48Need to bash my shortbread which I love
38:51Okay, you seem to be transformed into somebody who's sunny come out of professional kitchen
38:55You have to improvise when you've already used your all-in-pin. I
38:59I have added a bit of pizzazz because it's MasterChef
39:03Especially the dessert. It's very tangy but sweet with a bit of crunch and we like that
39:12I've put on about a stone and shortbread
39:15So this is the final 10 minutes
39:17It's the rice
39:23It's the rice
39:27It seems right now that Uma's got a problem with her rice. Horrible. Doesn't look like it's cooked
39:31I wonder she gonna serve it or not. If it's not cooked, I hope she doesn't
39:34It's good it worked out
39:37It's good it worked out
39:41Please don't tear. Please don't tear. Please don't tear
39:46Go on. Go on. Yes, yes, yes, yes
39:48Oh, yeah
39:51Ow, that's hot
39:55You've got just 60 seconds 60 seconds everybody
39:58Oh
40:01What the hell is going on today?
40:05Lovely pear
40:07With the lovely cream
40:17Oh, it just looks so pretty
40:20I think it does anywhere
40:21I think it does anywhere
40:25That's the dessert out of the way
40:28Don't drop the pies. Don't drop the pies
40:35Okay, that's it. Time's up everybody
40:40Pretty happy with it. Yeah. Yeah, really happy with it actually
40:45I'm just so happy we've done it now
40:46Oh my god
40:48Can they drag artist Ginger Johnson please approach the judges
40:53Hello. Hello
40:57Ginger's dinner party main is a smoked haddock salmon and prawn fish pie
41:03in a creamy tarragon and fennel sauce
41:06with buttery samphire and peas dressed in garlic and lemon
41:11You like a big portion don't you?
41:13Yeah, yeah, I do
41:15I would eat that in five minutes
41:26I love the mashed potato free of any lumps crispy across the top
41:30Crunch still in the prawns smokiness coming from the smoked haddock is wonderful
41:34and the fennel dancing around that fish pie it's it's ice
41:38Great
41:40Great
41:41I love the buttery soft samphire and so garlicky but that shot of lemon just really brings it out. It's absolutely fantastic
41:53Good
41:54Good
41:55For dessert ginger has served poached pears in orange and cinnamon with ginger cream in a rum snap basket
42:02This is a rum snap it doesn't snap however that pear is so delicious and I wasn't expecting that whack of ginger the way that you've added flavor into the cream is so lovely inventive complex and ambitious
42:25Thank you
42:26Thank you
42:28I've got some crunchy crispy bits on the outside of my snap in here I've got almost the flavors of Christmas
42:35Orange and cinnamon with that pear which is wonderful and sticky and sweet poached well
42:39I think it's great
42:40I think it's great
42:42Thank you so much
42:45I can feel all of the energy and adrenaline draining from my body now
42:50But I am having the time of my life
42:52Uma has pan fried sea bass and topped it with a raw samphire spring onion Thai basil and lime salad served in a spicy Thai coconut curry sauce
43:05Everything go to plan?
43:06No
43:07So I'm missing the rice
43:10So this is for people who are trying to avoid carbs today
43:19That's really hot
43:21That's so hot
43:23The fish that skin so inviting so crunchy and crisp but then the fish itself still tender
43:31The heat in that sauce is really quite something but it's still delicious
43:37This little salad of yours, I like it because the Thai basil is anisey, the spraying is quite sharp and oniony, samphire being salty which I think is great
43:48There's only one thing missing
43:50Rice
43:52Because I've now got a bowl of soup but I really admire your flavors
43:57Thank you
43:58To dessert
43:59Uma's dessert is a black forest mousse
44:02Layers of chocolate mousse, sweet cherry syrup and whipped chantilly cream topped with whole cherries and hazelnuts
44:14This is death by black forest dessert
44:19Because the chocolate is so so rich and then you've got the huge full cherries bursting with the juice
44:27And then loads of cream
44:30I could quite easily sit and finish the whole bowl, I would probably need to lie down afterwards
44:36You've made what's called a water ganache
44:39Cleverly you've whipped it up, it's not light like a mousse, it's quite dense and I don't mind that, almost like a truffle flavour like you get inside a chocolate truffle
44:47Yeah
44:48The cherries across the top are inspired because you get that lovely rich flavour of cherry, it's almost like cherry liqueur, again inside a chocolate
44:56I like it
44:58Thanks Uma
44:59Thank you
45:00I feel a bit disappointed because the rice didn't go to plan, if I had just had like an extra 15 minutes then things would have gone a lot better, so yeah it was really stressful
45:10Hello, hello, hello
45:13Anthony's Greek inspired main course is chicken thighs, rice and vermicelli cooked in tomatoes, chicken stock and lemon with a side of whipped feta and red chilli
45:23It's cooked
45:28It's cooked
45:29Oh shit
45:31Why'd you do that John?
45:38The vermicelli and rice, beautifully seasoned
45:42Your chicken is tender but I would have either got rid of this skin or made sure that it was crispy because it's really flabby and wobbly and actually a little bit hairy
45:53Exactly
45:54Sorry
45:55But apart from that skin, I could clear this plate, this is comfort food
46:00Yeah, that's the vibe that I wanted to give, yeah
46:04Give it to me John
46:06Anthony, this doesn't make me blue
46:09I love you mate
46:11It makes me really happy
46:12Oh yes, come on
46:14Natural flavour of the chicken thigh, sweet tomato
46:17But what it absolutely needed was that feta cheese to really bring up the seasoning
46:24Slightly salty and rich, a little bit of chilli heat
46:27It's really addictive
46:29Oh mate, thank you, thank you
46:31Anthony's dessert is a set lemon cheesecake topped with fresh berries
46:36It's lemon but it could have benefited from maybe a little bit of zest, however, it's a lovely Moorish cheesecake
46:50I know you're trying to butter up the judges Anthony but there's so much butter with those biscuits in the base
46:56It's almost like it's the texture of thick peanut butter
46:59It needs more of the topping with that sharp lemon
47:03But I like the addition of the fruit across the top, you're trying it with presentation
47:07Good on you
47:11Got some nice comments
47:12Good constructive criticisms here and there but listen, it's what I'm here for
47:17Well hello
47:18Hello
47:20Katie has served a fillet of place with braised fennel and crispy potatoes
47:25In a white wine and cream sauce with caviar and salmon roe
47:30This is the nicest plating I've seen from you so far
47:33Oh, thank you
47:34I'm amazed, where'd you come from?
47:37I knew you were the quiet assassin
47:38These ones down here, they had no idea, did they?
47:42It was all an axe
47:43No, I'm joking
47:49Fish is cooked beautifully, lovely and soft and falls apart
47:54Wonderful, rich, creamy sauce
47:57Got a little sort of zing of the white wine in the back of the throat
48:00Salty bits of caviar and that salmon roe running through the whole thing
48:04And I've got to say I love it
48:06It's great
48:08The fennel is under
48:10But then that's when my list of complaints begins to run slightly dry
48:14Fish is bang on
48:16Potatoes, lovely and crispy, lovely flavoursome, salty
48:19This is a really good plate of food
48:22This is the best that you have cooked so far
48:25I'm going to say thank you
48:27Shall we go for dessert?
48:29Oh, yes please
48:31Katie has made a lemon and lime posset topped with a grapefruit gel and a shortbread crumble
48:40It's a good citrus face, it's okay
48:42It's alright
48:43It's alright
48:44You alright there, John?
48:45Oh, yeah
48:46It's a bit sharp, isn't it?
48:48Aye?
48:49You can only see how or no
48:54Your posset is a lot creamier and runnier than I might have expected
48:58But very good flavours
48:59Yes, citrusy
49:01Doesn't hold back
49:02It's so sharp
49:04This is not for the timid posset eater
49:09I love the fact you've made your own shortbread
49:11The grapefruit gel is delicious because rather than being sharp like lemon, it's slightly bitter
49:16So you get sweet biscuity shortbread, the bitterness of that grapefruit
49:21And then that sharpness of the lemon underneath
49:23I think you're showing a huge amount of skill
49:25Thank you very much
49:28Yes!
49:30That was so good
49:33I smashed it, so I'm so happy
49:36I just wanted to put my heart and soul into the cooking like I do at home
49:40And that's what I did
49:45Last up is Gaz
49:46With a plant-based nihari stew
49:49Pan-fried soy protein steak served in a sauce spiced with cinnamon, fennel, cardamom, ginger and chilli
49:56Served with naan breads
49:58I've never eaten a plant-based steak before
49:59The plant-based meat's interesting because it's actually quite a strong flavour
50:13It's almost the sort of flavour of salt beef
50:17Slightly taking over the beauty of the sauce
50:20Because I really like that sauce of the breads
50:21I like the pepperiness in the background, I like the ginger
50:25I just find that plant-based meat very, very strong with the sauce
50:30Your challenge was always going to be with this
50:33That traditionally this is a slow-cooked stew
50:37That takes pieces of beef and stewing it all slowly in the sauce
50:43And you haven't been able to do that
50:45So the sauce is never going to have a ton of depth
50:49However, aren't these great breads?
50:52Gaz has made a sweet Indian dessert called halva
50:59Carrot cooked in brown sugar and cardamom
51:02And topped with pistachios
51:04Served with a vegan pistachio cream
51:15I love the carrot and the scattering of nuts across the top
51:17I don't even like cardamom
51:20But somehow I've just eaten quite a lot of this
51:23Very nice dessert
51:26I love cardamom, I reckon you could do with some more
51:29That carrot's really sticky with all that sugar
51:32With the nuts and the cream becomes really quite rich
51:35Your food always has some great flavours
51:38But you can give this one a little bit more spice
51:40Sounds good
51:44It was a risky menu but I wanted to
51:47Show that it was possible to make a plant-based nihari
51:50Which is quite unusual
51:52There's no point in coming to a cooking show
51:54And not pushing yourself or pushing the boundaries
51:57Thank you so much for all of your hard work there
52:01You've all cooked your absolute hearts out
52:04We're going to ask you to step outside
52:06And we'll call you back in as soon as we possibly can
52:09But for me, a fantastic start to this year's competition
52:12You've set the bar really high
52:15Thank you
52:16Thank you for all the great celebrities
52:17Thank you
52:23Oh
52:26I am spent
52:28I don't know about you guys
52:30But I'm so proud of all of us
52:32Yeah, yeah
52:33Bring it in
52:35Yeah, yeah
52:36Class of 2025
52:37Class of 2025
52:38Get in!
52:40Come on
52:42Five great celebrities
52:44But we only have four places in the quarter-final
52:47I usually get to pirouette off at this point and leave this to you
52:50They've had their ups and downs all the way through
52:53But do you have a favourite today?
52:54Ginger doesn't just bring joy and glamour, she brings ambition
52:59Fish pie, great mashed potato top with a poached pear, the ginger cream
53:04Ginger's got herself a quarter-final place
53:06She's not going anywhere
53:07Katie in this round, place with that lovely white wine sauce and then we had that posset
53:14It's sort of reminiscent of that first round, isn't it?
53:17Of the joy of that apple crumble and custard
53:19And it was just what we needed to see, a different level of Katie
53:23Are we happy that Katie's got a quarter-final place?
53:26Uma understands flavour
53:29That fish curry so hot, it nearly knocked my boots off, but I enjoyed it
53:34She didn't get the rice right, but there is ambition
53:37Taking chocolate and hot water to make a mousse, I mean, good on her
53:41Yeah
53:43Anthony's dished chicken, vermicelli, rice, well-flavoured
53:47I love that fetal on the side, I thought that really helped the dish come alive
53:50Cheesecake, flavour of lemon, yes, too much of the base, but there was a bit of ambition
53:55He made a cheesecake, and I admire the fact he did do that
53:59And his food is a little bit haphazard at times, but I love his passion, his enthusiasm
54:04I enjoyed Gaz's Nahari, but I just don't feel like there was enough depth of that sauce
54:10That steak overpowered the sauce
54:12The dessert, carrot, however, grating carrots, some sugar, cardamom in a pot
54:17That's lovely, but I felt the whole thing just needed more spice
54:25This competition allows you to push yourself in a way that you'd never do
54:32So I'd love to stay to continue to explore just what I'm capable of
54:38I want to learn, I want John and Grace to push me and push me and push me
54:42If I'm still here, the next challenge, I'll be happy
54:48I hope I've done enough so far to keep my place, but I'm like a bit worried
54:53I really, really do want to stay in the competition
54:56We have to make a decision
54:58Whoever goes through to a quarter-final, they're going to have to continue to step up
55:01Thank you so much for the passion, you've really, really tried your best
55:22Above all that, you've given us some delicious food
55:24There are only four quarter-final places
55:33The celebrity leaving us is
55:43Gaz
55:45Gaz, thank you very much for fantastic competition
55:47It's been brilliant having you, thank you so much indeed
55:50Thank you guys
55:51Thanks so much to you guys, thank you
55:52Thank you guys
55:54Good luck
55:56I'm a little bit disappointed obviously, I would have liked to stay in the competition
56:00But it's really made me realise just what it is that I love about cooking and food
56:05And how it can bring people together, so I've really enjoyed that
56:08You are Celebrity MasterChef quarter-finalists
56:12You are Celebrity MasterChef quarter-finalists
56:19Wow
56:22I've never won anything on my own in my life, I've never even won past the parcel
56:26Do you know what I mean? So, to even get through to the next round in Celebrity MasterChef
56:31I'm just gobsmacked
56:33I'm going to be celebrating tonight like you wouldn't believe
56:38When I first started in this competition, I thought it was just going to be a disaster
56:43So the fact that I've got through is unbelievable
56:46I am just over the moon and beyond proud of myself
56:50Every day is another amazing surprise and it's so different to what I do with the rest of my life
56:56The fact that I'm a quarter-finalist is crazy
56:59I'm excited to come back and see what's in store for us next
57:01I want to go as far as I can
57:09Next time
57:11Please help the grass
57:13It's the quarter-final
57:15What could go wrong? What's this spice?
57:18And Ginger, Anthony, Uma and Katie are back
57:23Cheers! Cheers! Cheers!
57:27To battle for their place
57:29The stress
57:31In the semi-finals
57:33It tastes amazing
57:34The other one
57:36Torn of his life
57:38The two of us
57:40To protect the grass
57:41The other one
57:44The other one
57:46The other one
57:48The one
57:50The other one
57:51The other one
57:53The other one
57:56The other one
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