- 4 hours ago
Celebrity MasterChef - Season 20 Episode 1
Category
😹
FunTranscript
00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong? What's this space?
00:08The celebrity MasterChef title.
00:11Each week, five new celebs face off against each other.
00:16Seasoning, anyone?
00:17Pressure.
00:21It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom!
00:28I'm in for it.
00:31Brand-new kitchen, brand-new celebrities,
00:34brand-new judge, Grace Dex.
00:37I'm here.
00:38The bling's in the room.
00:39Let the competition begin.
00:55It's day one,
00:56and the first of this year's celebrities
00:59arrive in Birmingham.
01:01Taking their shot at the celebrity MasterChef title,
01:04our award-winning actor and Corrie star,
01:07Casey McGlynn.
01:09Don't know why I get myself in these situations,
01:12but here I am.
01:13I am the thrill junkie, yeah?
01:15RuPaul's Drag Race champion, Ginger Johnson.
01:21I am a competitive person.
01:23And that frightens me because if it doesn't go well,
01:26I might just have to have a tantrum.
01:28Love Island reality star and influencer, Uma Jamee.
01:33Being in the MasterChef competition is a crazy feeling.
01:36I honestly never thought I'd be here.
01:38Paralympic medallist turned actor, Gaz Chowdhury.
01:42Going into the unknown is nerve-wracking.
01:45You know, you're on the precipice and you're trying to just
01:47kind of lean over, but you can't see anything.
01:50And pop star from boy band sensation Blue, Anthony Costa.
01:54I feel nervous of them just looking at us sternly going,
01:58cook.
01:59And I'm like, what?
02:00What do I do?
02:01Where do I go?
02:02Who do I see?
02:03Help!
02:07Celebrity MasterChef and we are back.
02:10It started something truly fantastic.
02:14I haven't been able to sleep for weeks thinking about this moment here.
02:20I'm a feared restaurant critic.
02:22These celebrities can't know that I'm emotional.
02:27Welcome to Celebrity MasterChef.
02:32Now, I know you're all nervous.
02:34I know that I am.
02:35But I'm looking forward now to getting some really delicious
02:39plates of food.
02:41This, your first test, we call under the cloche.
02:45Underneath each of these cloches, there is a different ingredient.
02:48And we're going to ask you to come up and choose your cloche,
02:52and you'll have one hour to cook for us a dish whereby whatever
02:57the ingredient is, it needs to be the star of the show.
03:01Frightened now, Anthony, are you?
03:04Big time, John. Big time, mate.
03:07Gaz, it's time.
03:09I'm vegan, so it's going to be interesting to see the kind of ingredients that I get.
03:17Can you reveal your ingredient, please?
03:21Chickpeas. Brilliant.
03:23I think there's no danger of food poisoning with chickpeas for you guys.
03:27Wonderful. Off you go.
03:28Here you go.
03:31Uma, it's time.
03:33Go on, Gaz.
03:34I'm so nervous.
03:36I would like to say that my knowledge of food is good.
03:39I love food.
03:41But we'll see.
03:43What the hell is that?
03:47I honestly have no idea.
03:49Have you been to Scotland, Uma?
03:51Is it haggis?
03:53Never eaten that in my life.
03:55I don't know what I'm going to do with this.
03:56Uma, thanks very much indeed.
03:58Thank you, guys.
03:59Wish me luck.
04:00Good luck.
04:03Ginger, are you ready?
04:05I'm coming, I'm coming.
04:08Ooh, I've no idea what John and Grace will make of me as a cook, to be honest.
04:13I'm just going to try and keep them laughing, and maybe I can get them on my side,
04:16and they'll forgive my sins in the kitchen.
04:19Which one's got the crisps underneath it?
04:23Go on.
04:24Oh.
04:25It's peanut butter.
04:27Have you cooked with peanut butter before?
04:29Erm, peanut butter and jam sandwich, does that count as cooking?
04:32I don't know if it does.
04:34Oh, my gosh, your earrings.
04:36Do you like them? I made them especially.
04:37Oh, my gosh.
04:38I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
04:41I've just realised.
04:42Look at how many different varieties of biscuits you've got.
04:44You've got a chocolate chip.
04:45Oh, I'm a full selection box.
04:47I just feel so dowdy.
04:49Ginger, thanks very much.
04:53That's a good one, that.
04:54Yeah, that's very cool.
04:55Yay!
04:56Ginger.
04:58Let's go.
04:59Let's go.
05:00Let's do it.
05:01For this challenge, what I'd be worried about is fillet in a fish.
05:06I won't have a clue.
05:08Wish me luck, yeah?
05:09Good luck, Anthony.
05:12That's good, isn't it?
05:14What fish is it, though?
05:15Sea broom.
05:16Oh, sea broom, yeah.
05:17I thought it was either that or another one.
05:19How do you cook fish a lot, Anthony?
05:21Er, salmon.
05:23Good.
05:24You've got one fish.
05:25Two portions.
05:26Mm-hmm.
05:27Two portions from this fish?
05:29Yeah.
05:30Can you do that?
05:31I can try it.
05:32Wonderful.
05:33Thanks very much.
05:34Let's go.
05:35Yay!
05:36I've got a fish, mate.
05:39Made up.
05:41Katie, you've had a long, nervous wait.
05:44Come on, let's do this.
05:45Go on, Katie.
05:46Go on.
05:48Oh, dear.
05:50I am very nervous to be cooking for John and Grace.
05:53Like, they know what they're saying and I don't.
05:59Apples!
06:01OK.
06:02We can do something with that.
06:04Yeah, I'm quite chuffed with that.
06:05Can I take it?
06:07Yeah.
06:08You're trying to get out of here, Katie.
06:10I love it!
06:12Thank you very much.
06:17I like apples.
06:22Now, the thing is, we can't allow you just to have that one ingredient.
06:27So, what we're going to do is we're also going to open up for you the Masterchef larder.
06:34Yay!
06:35Oh!
06:38Wow, look at that.
06:39That's so fun.
06:40That's fantastic.
06:42This is a magical place.
06:44Grab a tray.
06:4660 minutes.
06:48Starts now.
06:50I've always wanted to do that.
06:52OK.
06:53I've never really cooked in drag before, so that's going to be an interesting experience.
06:58I was quite happy I got chickpeas, but the problem now is I can't narrow it down to what I do with them.
07:06There's just so many things to do, so I need to be decisive.
07:09OK.
07:11With Celebrity Masterchef at this stage of the competition, I'm just happy if it's edible.
07:15But they've got to make a plan.
07:18This is about thinking on your feet and not being taken under by nerves.
07:22You might see that ingredient and go to pieces.
07:24Oh, my God, I've never cut fish before.
07:28Oh, mate.
07:29Just eat it, do you know what I mean?
07:31Whee!
07:32Not bad.
07:33Not bad.
07:35I've never done that before.
07:37I can tell.
07:4143-year-old pop star Anthony Costa sold 15 million records worldwide as part of the noughties boy band Blue
07:49and now has a career in musical theatre.
07:51Following a recent health kick, he now cooks most days for his two young daughters.
07:57I'm not good at thinking on my feet as a cook at all.
08:00That is one thing that I'm so scared of because I'm just one of them people that I just want to follow a recipe
08:08and I just want to not make a fool of myself.
08:12Anthony's definitely struggling with that pitch.
08:15How do I take these?
08:16Oh, mate.
08:17He's got one side off really nicely.
08:20The other side...
08:22Looks like he's got a hacksaw to it.
08:26Anthony, how's it going with the fish?
08:28The fillet might look a little bit odd but I've got a bit of garlic, salt and pepper, a bit of lemon on top.
08:33OK.
08:35So what I'm going to do is some asparagus, some broccoli, some onion on the side, some tomato just to dress it and some chips.
08:41You know something? It feels like you have been in a boy band, you have been in musicals.
08:47There's always people around you.
08:49I think that's what the scary thing is.
08:50I find the boys around me, like in the kitchen today, we can have a bit of banter and...
08:55What's that?
08:56I'm just on my own.
08:57What's food like when you're on the road?
08:59The boys used to call me spag bol boy because all I used to eat when I was on tour,
09:03or going to different countries was spaghetti bolognese because it was comfort food.
09:07Yes.
09:09Sea bream cooks quite quickly because it's a very, very thin filler and I hope that he doesn't overcook it.
09:15It's going to be served with chips.
09:18Ah, yeah.
09:20Crispy on the outside and fluffy on the inside.
09:24I love that he's giving it a go.
09:27Right, frying pan, where are you, love?
09:32I think that to be a great cook, you can't be squeamish about ingredients.
09:37You have to be adventurous.
09:39So I think I'm going to try the haggis first, because otherwise I have no idea what it tastes like.
09:48Mmm.
09:5224-year-old model Uma Jumay rose to fame on Love Island in 2024, becoming a social media influencer and working with global fashion and beauty brands.
10:03I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude.
10:12Because when you're positive, good things happen.
10:15Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland.
10:21Okay.
10:23How the hell do I flip this without it going all weird?
10:26Oh, no.
10:28She's got her haggis on, which she's pan-frying.
10:31We're getting a potato pancake.
10:33That needs to be crispy on the outside to bring out real flavour.
10:36Ah!
10:38I've made a mess.
10:40So maybe I'm going to have to do it like a crumble.
10:42Maybe I'm just going to have to break it up.
10:44Confit egg yolks usually cooked really slowly in olive oil, but she's never done it before, so I'm just hoping it works.
10:51I love confit things.
10:53This is basically a fancy, glamorous breakfast.
10:57Okay, great.
10:58Do you cook?
10:59So I used to cook quite a lot.
11:00My dad is Nigerian.
11:02Sometimes when I was younger, I couldn't actually eat anything that he cooked because they were so spicy.
11:07My mum, so she's Australian.
11:08She cooked like in loads of different things.
11:10She was quite experimental as well, so I think I've taken a little bit from both of them.
11:14Uma, what is this mess?
11:16Yeah, it is a mess.
11:17Clarity.
11:19Okay, so that's 15 minutes gone already.
11:22What?
11:2315 minutes.
11:26Okay.
11:27Ginger in the kitchen.
11:30What is that?
11:3236-year-old drag queen Ginger Johnson grew up in County Durham and played rugby at university for the Newcastle Falcons.
11:41She loves comfort food, but also likes to replicate memorable dishes from her travels.
11:48I love watching other people cooking, and it makes me believe that I might be able to do it as well, and I guess we're about to find out if that's true or not.
11:57We have our first plan.
12:01I mean, it does say satay sauce, and the first point on the plan is I have literally no idea, but, you know, we'll get there.
12:08What are you cooking?
12:09Chicken skewers, the satay sauce, and then I'm going to do like a cold noodle salad.
12:14You've cooked before.
12:15I've watched a lot of MasterChef.
12:17Did you play rugby?
12:18Yes, I did.
12:19I did.
12:20I used to be a hooker, funnily enough, and the scrum collapsed on me, and I hurt my neck, and then I became a drag queen.
12:26That's what happens.
12:27I've heard that.
12:28You know those people that wake up and they've got a Jamaican accent?
12:30That was me.
12:31That's what happened.
12:32Yeah.
12:33Fabulous.
12:34I have my accents, and I just...
12:36Oh, sorry.
12:37Never working apart.
12:38You need some glue.
12:39I've got these glued on.
12:40I can never keep these clip-ons here.
12:41OK, if you find one of these and you're marinating them, you shall.
12:44Extra flavour.
12:45I'll take it.
12:46Ginger is a confident cook.
12:53Yes, there's lots of laughing, but there's a steely competitor underneath this wonderful makeup.
13:02She's making a satay sauce.
13:05Sarday sauce's base is peanut butter.
13:07That needs to coat everything that's going to be the star of the show.
13:11I hope that chicken's cooked all the way through.
13:15And those rice noodles need to be soaked in warm water so they're lovely and soft.
13:20Too hard, they can be almost like eating bits of sand.
13:23Would I eat that?
13:26No, I wouldn't.
13:29OK, chill out.
13:3130 minutes left.
13:33Don't shoot the messenger.
13:3539-year-old vegan Gaz Chowdhury lost his leg to cancer age 10 and became a wheelchair basketball champion for Team GB's hugely successful Paralympic team.
13:49He's since become a screen and stage actor performing at the National Theatre and on Broadway.
13:55I'm definitely gunning for the MasterChef crown.
14:00And I think it would definitely be going right next to the Paralympic medals if I win it.
14:04But I think that might be fool's gold.
14:07I can't seem to narrow down exactly what I'm going to do, but I'm just going to roll with it.
14:11Let's see.
14:14So do you have a plan?
14:16Ish.
14:17I had the chickpeas, so I'm thinking I'm going to do like a chickpea curry-ish with some rice with some peas.
14:28I know what sports people are like. You're here to win, aren't you?
14:31No, I'm not. I'm a retired athlete. I'm all about the experience and the journey now.
14:36Gaz is cooking plant-based and everything within me is willing this to be a wonderful dish.
14:48Stressing out.
14:50Gaz doesn't seem to have a plan.
14:53We've got onions and chillies, chickpeas all together in a pan with maybe some tomatoes and a few spices.
15:00He's taking the water from those chickpeas, the aqua de farba, and he's chopped up cucumber with chillies inside, almost like a sort of mayonnaise-cum, plant-based rice.
15:13Let's just hope that it's delicious.
15:16Just 20 minutes left. 20 minutes left.
15:20Right.
15:21There seems to be blackberries on the floor.
15:23You've never had that before, have you?
15:24Blackberries on the floor? No.
15:25We'll see.
15:26A wonderful dish.
15:27Exactly.
15:28Yeah, brilliant.
15:3031-year-old actor Katie McGlynn won a national television award for her best-known role as Sinead Tinker in Coronation Street.
15:38Having learned to make cakes alongside her mum at a young age, she won a baking competition at school.
15:44Ugh, peeling apples not going very well.
15:48I haven't cooked in a very long time, so I'm hoping it's like riding a bike.
15:54I have fallen off a bike, so I don't think that's going to be a good reference.
15:59I'm quite clumsy.
16:01Crumble's not crumbling very well.
16:04Use your fingers.
16:08Katie, whatever you're doing smells good.
16:09I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick.
16:16Anything with it?
16:17I'm going to attempt to make homemade custard.
16:19Are you a sweet tooth normally?
16:21Yeah.
16:22I love a pudding.
16:23Were you on Corrie?
16:24I was indeed.
16:25It's a very high pressure environment.
16:28Lots of lines.
16:29What's it going to be like cooking in here?
16:31Is this a rest?
16:32No.
16:33The calmest I am is when I'm playing a character in front of a camera.
16:36I feel like I should do a character.
16:38Yeah.
16:39I'm called Cat and I'm the chef and I know what I'm doing.
16:42That's how you have to do it.
16:44Play the part of a chef.
16:46This smells quite nice.
16:51We want a crispy crumble across the top, then slightly soft underneath.
16:55I've never been so nervous to make a crumble in my whole life.
17:00I need to make Mama proud.
17:05Custard can be easy.
17:06It can be really easy to mess up.
17:09If the temperature's too high, it will curdle.
17:12Oh, this is not going very well at all.
17:16And nobody likes lumpy custard.
17:19How are you getting on?
17:20Just curdling a custard.
17:22You're doing what?
17:23Just curdling?
17:24Just curdling a custard as you do.
17:26So I start again and that's what you do.
17:29You've got ten minutes.
17:32Ten.
17:38I haven't touched carbs for about a year.
17:40I love carbs so much.
17:41That's been my downfall for so many years.
17:43So quite big for me to taste a couple of chips today for John and Grace.
17:54I think a bit strange if you ask me.
17:56This isn't what I saw when I saw them on Instagram, so...
18:01Three minutes.
18:03Three minutes.
18:05It doesn't look like what I thought it was going to look like in my head when I was planning it.
18:11I've rescued the custard to a degree.
18:17Oh, yes, a millennial.
18:23Ninety seconds.
18:24Start getting things onto plates.
18:26Making it look beautiful.
18:29I don't know how you make haggis look pretty.
18:31And I don't know how you make it sound pretty either.
18:34But hopefully I've done both.
18:36Ah.
18:38OK.
18:40OK, guys.
18:42Time is up.
18:43Stop cooking, please.
18:50Oh, I've got a noodle dangling.
18:53So any time you mess up and you can't execute properly, it's a deconstructed version of that thing.
19:05Anthony, you're on.
19:07Good luck.
19:11First up is pop star Anthony, who's baked his ingredient of sea bream with lemon and garlic.
19:18And served it with potato chips, buttered asparagus, broccoli and tomatoes.
19:25Dun, dun, dun, dun, dun.
19:29What did I try to do?
19:31I gave a bit too much tomato, didn't I?
19:34They're not cooked.
19:35Oh, no, they're not cooked.
19:36No, no, no.
19:37They weren't meant to be cooked.
19:38No, it's just a bit of decoration like you can have with it.
19:41Thanks.
19:42It's all right.
19:43So, do you want me to sing you a song or anything?
19:45This is another level.
19:51The fish, you really went for it, tried to fillet it.
19:56You didn't make a perfect job.
19:58It's a little bit overcooked.
20:00However, you've seasoned it beautifully.
20:04I'm finding these tomatoes on the side of the plate just wonderfully hilarious.
20:12Asparagus, cooked beautifully, a bit of butter across the top, chips, soft, slightly crisp on the outside.
20:18The broccoli, I think it's been kissed by water.
20:21I don't think it's actually been boiled in any way at all.
20:24But fish and chips, wonderful.
20:25Cool.
20:26Thank you, John.
20:27Thanks so much.
20:29Oh, that's all right.
20:30I'll tell you that.
20:31I'll tell you that.
20:32I've sung in front of thousands of people with the boys from Blue.
20:39Nothing, and I mean nothing, was as daunting as that.
20:43Yay!
20:45Reality star Uma has pan-fried her ingredient of haggis
20:49and topped it with a confit egg yolk on a fried potato pancake
20:55and served with confit garlic and roasted tomatoes.
20:58This is intense.
20:59Does it taste terrible?
21:00Love your ambition.
21:01Love the concept.
21:02Tastes delicious.
21:03Yay!
21:04Really?
21:05Oh, my God!
21:06Egg yolk's not quite runny enough.
21:07Yeah.
21:08Cook it a bit slower and less.
21:09Crispy potato underneath.
21:10Seasoned really, really well with that lovely peppery haggis sitting across the whole thing.
21:16And a big hefty bit of confit garlic, soft and pasty, just setting the whole thing off.
21:17Really impressed for the first round.
21:18Tastes good.
21:19Oh, thank you so much.
21:20Absolutely bang on brief.
21:21Haggis is the star of the show.
21:22You've thought about the pepperiness of the haggis and used it.
21:23There's your meat.
21:24But then you've got your carbohydrate, and you've really done that well.
21:25But then the sweetness of the tomatoes.
21:26I'm going to take a bit more.
21:27I'm going to take a bit of a pie as a good piece.
21:28So, I'm going to take a bit more.
21:29I'm going to take a bit more.
21:30And this is what they're cooking.
21:31It's gonna get a bit more fun and great.
21:32And then you've got any more water.
21:33They've got a bit more water.
21:34Now, you've got them going Kenton, which has got a bit of a можем dish of teeth
21:35and a bit more water.
21:36So you've got a bit more water.
21:37That's exactly what you've got.
21:38Well, I'm going to take a bit more water.
21:39It's a bit more water than I've got in on the bottom.
21:40on brief haggis is the star of the show you've thought about the pepperiness of
21:46the haggis and used it there's your meat but then you've got your carbohydrate
21:51and you've really done that well but then the sweetness of the tomatoes it's
21:54great thank you so much guys what a good start that went as good as I could have
22:02imagined it to go actually even better so I'm really excited for the next
22:06challenge drag artist ginger has used her ingredient of peanut butter to make a satay
22:14sauce served with soy ginger and garlic marinated chicken skewers and a rice noodle salad made with
22:22Thai basil and sesame oil ginger that is a great plate of food I love your satay yes peanut butter
22:41star of the show but elevated perfectly marinated beautifully browned chicken and then the noodles
22:50are delicate beautiful bingo oh great the chicken lovely and salty with soy the marinade on the
22:58outside glossy and crispy as well fabulous satay sauce great consistency not claggy in any way and
23:05the noodle salad in there sesame oil and then you put in Thai basil making it slightly and a seed as
23:11well this is a great start to competition ginger
23:18I feel great you know I feel really really good okay that's terrifying I did not know what I was doing but it seems it was fine so that's a win
23:30gas gas what have you cooked for us a deconstructed hummus with some grilled vegetables and a yogurt that I made from the aquafaba like a tangy yogurt
23:50never have I had deconstructed hummus I've eaten in thousands of restaurants so this is a new experience for me
24:01it's not the prettiest plate but guys you got flavor you know how to give something a punch that's for sure good on you
24:15thank you great basic skills here rice cooked nicely dressing made from aquafaba chickpeas
24:22seasoned really well I like it guys cheers guys this is a strange looking plate of food
24:29it's all a bit kumbaya it's all a bit day three at Glastonbury this dish would be fabulous if you just had the confidence to make a
24:40curried sauce that went with it because this is the basis of a beautiful chickpea curry
24:47you do feel like you're transported into this alternative realm
24:53well done
24:55and you've got to kind of get your bearings in your feet quick that's how I feel in there
25:03finally it's actor Katie she was given apple and has made an apple sultana and brandy crumble served with vanilla custard
25:18that is delicious oh my word thank you it's the beautifully spiced apple the standard of the crumble is delicious buttery and quite squidgy but at the top crumbly and that for me is just perfect I'm a happy girl
25:45apple had to be the star of the show and you're showing it off underneath there I've got the flavors of sort of apple flapjack and cinnamon but lovely and warm and really comforting
25:56custard lovely little flecks of black vanilla going through the whole thing creamy and rich
26:02I've got no complaints at all great job oh thank you very much thank you thanks Katie
26:09oh my word
26:11I'm just really proud of myself because I turn something into something so that's good
26:19celebrities the first challenge is officially over
26:26it's been a fantastic start
26:31you're gonna well on break and we'll see you for the next challenge very soon thank you off you go
26:37thank you thank you
26:48impressed
26:49absolutely
26:50we've got some people that can actually cook
26:52oh
26:53what
26:54hey
26:56it went well it was good I feel like I've really gotten away with it
27:00gotten away with it ginger just didn't know fear wow chicken beautiful noodle salad satay sauce i'm
27:10suitably impressed katie pulled an absolute blinder i'm really hoping that that crumble
27:17has made her realize she's just as good as the other celebrities uma sees everything as a
27:23challenge and a learning experience it's very interesting there's definitely some skill as well
27:30i think anthony as a performer is used to just throwing everything at it getting onto stage and
27:35just going with it he can't do that here but he did fill the fish i mean the good definitely outweighs
27:40the bad gaz got chickpeas and i really thought that he might have known to make a sauce or something
27:47with it yeah but he cooked rice really well he did season those chickpeas really well
27:52they're five really exciting cooks as far as i'm concerned well at least we didn't kill anyone
27:57and what an amazing introduction for you i'm having the time of my life and you've still got
28:06your earrings on it didn't end up in anybody's noodles we can now see they've got some basic
28:12skills but now it's time to test their palette now this is a challenge i'm excited about
28:28welcome back you've all come back that's a good sign no one's run off
28:42to be a great cook you need an excellent palette this next challenge we call the palette test
28:49i don't know if i've even got a palette where is it where do you where do you keep it is it in me handbag
28:59in front of us on this table there are ingredients cut into cubes and your job is to identify each
29:11ingredient an incorrect answer will mean you are eliminated from the challenge and amongst these
29:20ingredients there are fruits vegetables meat fish dairy products the celebrity that names the most
29:32ingredients will become our winner and that winner will get themselves an advantage in the next round
29:4010 minutes extra cooking time which could make all the difference to your competition
29:47i really want that 10 minutes because it will help me a lot in the next challenge which is really
29:54really what i need there's more we want you to really really rely on your palette so we're going
30:06to be doing this challenge blindfolded
30:11i've put the blindfold on and my other senses are already sharpening wow this is a good blindfold you
30:21really can't see anything at all just hoping it doesn't mess up my hair first up it's ginger
30:32i think i know what it is but should i taste it have a bite it's not that difficult to work out
30:37it gives me loads of confidence it's a cucumber ginger you are still in the game yeah
30:45umar it smells really familiar and tastes really familiar tomato you're still in the game yay
30:55yay yay this cube i know exactly what it is i tasted it i smelt with it is it orange well done get in my son thank you
31:10thank you
31:16cube number one feels really firm
31:21oh carrot congratulations still in the game
31:29it's bitter it's got a kick to it apple granny smith movie
31:35it's not in the names as well you know this game you know casmondo ain't you mate still in the game
31:46congratulations you've all passed the first round now things will start to get a little bit more
31:54difficult
31:54feels exactly the same as the last one as i'm bringing the cube closer and closer to my face
32:06all i can think about is i really need this extra 10 minutes
32:12i am convinced it's melon it's the most melony tasting melon that i've ever had in my life
32:18it's melon ginger yeah remove your blindfold oh no oh my god it was pineapple yes clearly
32:30sorry you're eliminated out the door yes please okay bye i am genuinely furious absolutely furious with
32:39myself i still am and then there was four it's getting serious isn't it guys
32:47okay um thank you cube number two is a bit more difficult i know by smelling it that it's a
32:58citrus fruit so it's between a grapefruit and a clementine is it a clementine oh um please take
33:09off your blindfold it's grapefruit isn't it damn i'm so upset because i was so close
33:17i'll pop this cube in my mouth it's juicy it's firm i know exactly what it is
33:29that's a beetroot great palette oh get in well done thank you
33:35katie
33:38cube number two feels very strange it's got a hole in the middle
33:43i know what this is i want to say plum but i'm not 100 sure i don't think it is
33:53um kiwi it was a strawberry oh you're joking oh my word but the good thing is you can take your
34:05blindfold off i'll never look at a strawberry the same again what an idiot thank you lucky mate i am so
34:14annoyed at myself because i love strawberries and i couldn't tell the difference because of a blindfold
34:20that's what it is so good guys in front of you there's a tire with a cube on it so it's firm
34:26it's soft it feels quite watery
34:31could be a grapefruit could be a orange i'd say lemon congratulations
34:38round three gentlemen and you are the last two standing so we are going to go to sudden death
34:50good luck bro good luck brother you will both be tasting at the same time
34:55so it's just me and gaz now going head to head going at it anthony is eating already
35:10it feels like i'm at wembley lining up the penalty about to take it and i don't want to be the guy
35:15that misses it that is a watermelon oh my god and yet you're still eating gaz yeah i'm trying to
35:23do it it's so sour i say lime you're both correct wow well done
35:45anthony and i are doing round after round it's getting very intense i think it's a radish
35:50i've got blue cheese you're both correct well done wow
36:00my senses are being stretched
36:04it's ginger gaz is sure his is ginger and that puts the pressure on me it's some meat
36:10i'm chewing it and chewing it and chewing it and i just cannot work out for the life of me what it is
36:16is beef gentlemen remove your blindfolds we've got ourselves a winner
36:25anthony yeah sorry to say that was a cuba ham
36:31i feel gutted being picked to the post but i accept it like a good loser that i am
36:37it makes winning that ever so sweet in the next task
36:39gaz congratulations you get advantage 10 minutes extra in the next challenge appreciate it gentlemen
36:47take a well and rest we'll see you soon thank you very much hello hi what happened well done
36:56intense it feels good to win that challenge i think every single second counts in the master chef kitchen so
37:04hopefully i'll make good use of that 10 minutes
37:17welcome to the celebrity master chef street food market
37:37you may know that i love comfort food
37:40and street food is the ultimate comfort food you've got a brief to cook for us food that you
37:48would serve from your own food stall or food truck one hour gaz you got an extra 10 minutes at the
37:55end of it should you need it celebrities let's cook
37:59oh the oil food truck food can be a little bit naughty it'd be a bit spicy maybe a little bit greasy
38:13the most wonderful part of a host of street trucks is the foods from everywhere you walk up and you
38:18have the world on your plate i feel excited to be cooking my own food for the first time
38:25because i don't think it will be anything that they've tried before
38:29uma what surprises have we got coming from your food truck well i am making nigerian street food so
38:38so the first one is called moi moi and it's kind of like a savory pudding i also love the name of it
38:44i think it sounds really cute like a little character that you would get on children's game
38:49i'm also making something called beef suya it's like fried beef and it has like a spicy mix on top
38:55of it and then a peanut crumb when you're cooking food that's to do with your family and your
39:01heritage is there a lot of pressure i know i hope my dad's proud his name's bronco when i told him
39:08that i was making this he actually laughed so so suya a lovely spiced piece of beef flash fried so it
39:19goes quite dark on the outside but it's slightly pink on the inside i'm so excited about emma's
39:26moi moi because i do like a suet pudding everything is looking good
39:31a savory steamed pudding made from black-eyed peas suet peppers and she's got chilies boiled in a pot
39:41and then turned out on the side but it's also spicy i love spice but i will admit sometimes nigerian food
39:50can be a little hot for me these weren't my two favorite foods when i visited nigeria with my dad
39:57but i wouldn't say that i'm a seasoned nigerian cook so i think this is not something i know but
40:04it's something that i love
40:0915 minutes gone 45 minutes left
40:13i'm alive something's happening hopefully it's food
40:17this dish fits the brief because it's exactly what i would want to get from a food truck on day four
40:23of glastonbury when you need to kick up the bum to remind you that you're a human being what am i
40:28doing concentrate ginger ginger's street food dish is chicken on waffles that is the ultimate after
40:36clubbing comfort food waffles are difficult to get right they need to be crispy they also need to be a
40:42bit fluffy she's putting gherkins into the batter i'm worrying now whether the waffle will actually work
40:49there is a lot going on but i'm going to get there i hope well i will or i won't won't i chicken
40:56crispy on the outside and lovely moist and hopefully really well spiced then we've got this buffalo
41:01maple dressing across the top maple syrup slightly smoky a little bit woody but too much of it and it
41:08becomes almost like you are drinking syrup with that she's also got blue cheese slaw delicious oh
41:15wow okay ginger do you have a name for your food truck ginger johnson snazzy dinners i've got to get
41:21the name up there that's the draw to begin with got to bring them in and then give them something
41:24delicious i want to feel like it's 2am we've been disco dancing yeah we've got sulfate yeah and we're
41:31gonna have chick we're at the halfway point 30 minutes left you want time no we are not on time
41:45okay but i'll get there i'll get there calm down ginger
41:52i love greek food i love street food i'm from coronation street
41:56so my food truck is called greek street food truck oh i'm just having a little bit of a workout
42:11katie you had such a strong start but you look more nervous now than you did before what's
42:17happened because we have to know what we're saying with it we practice this at home so i just really
42:23hope you like it tell us what you're cooking so i am making a chicken gyros with a flatbread and
42:29halloumi fries and a tzatziki dip what is it about greece that you love i love the food and all
42:35this kind of reminds me of my granddad because he used to take me to greece a lot he used to
42:39love mediterranean food so it's for him i think this day oh dear right cut some chicken
42:53chicken thigh needs to be cooked all the way through if it's done properly it's the most
43:00delicious part of the bed i'm probably slightly behind i absolutely adore halloumi it's the cheese
43:08that you can fry never done this before this is certainly a first herb it season it and hurl it
43:19into oil wonderful stretch
43:27how you getting on kate just about got the time i think are you getting on oh all right babes
43:33me and the boys did a lot of festivals last year so there was food trucks in and around where we
43:39were performing you've got your thai your greek your chinese and you can smell this lovely aroma
43:44of food just coming out of you it's great and i love it and i'm a big fan team are we good yeah
43:50yeah yeah i'm alive i'm not anti what are you cooking for us pork souvlagi on flatbread greek salad
44:01on the side tzatziki bob's your uncle whatever you're on is this something close to your heart yes
44:08very much so i grew up in cyprus i lived there for about three four years as a kid and souvlagi was
44:14where you went it was like the little shack she used to see the old grannies it just brings back
44:18memories of home life when i was growing up out there it feels to me like you're talking about
44:23the happiest times of your life growing up yeah defo yeah on the beach walking to school no hassle
44:29carefree great your street trip what's it called costa lota grieker
44:34anthony has opened up his heart with his food truck and he's making a souvlaki bits of pork which
44:46are going to be marinated really well with garlic he's got rosemary and oregano hopefully it ain't
44:51going to be undercooked needs to be grilled beautifully and cooked all the way through
44:57i don't want a half-cooked soggy flavorless flatbread that would be hell i'm nervous because it's a dish
45:06that i've worked on it's just whether the governors have proved it you know what i mean anthony is
45:11clearly a caring instinctive cook but has just an air of chaos at all times
45:2010 minutes 10 minutes to go guys you have an extra 10 minutes should you need it
45:29i'm definitely not cruising it and i'm over the moon that i've got the extra 10 minutes because i think
45:34i don't think i'm going to need it i'm hoping to show john and grace that i can stick to a plan and
45:40not cook off a vibe like i did in the first challenge and that i can deliver on something that i decide and
45:45execute guys tell us about your food it's a japanese inspired rice bowl like a donburi with a nod to what
45:56i used to love eating as a kid which was fish and chips so plant-based tofu fish with a japanese teriyaki
46:03donburi what's this food truck of yours look like like the aesthetics of the original karate kid dojo
46:08maybe i've got like one of those bandanas on as well getting my mr miyagi on wax on wax off exactly
46:17a donburi bowl to me is lovely and refreshing sushi rice vegetables great not everything is behaving
46:24like i thought it would so i'm having to improvise a little bit with that he's got his own version of
46:29plant-based fish a piece of tofu which is then going to batter with a batter flavor with nori
46:35seaweed so it does taste like the sea gaz is taking the tofu he's battering it my batter mixture isn't
46:43quite sticking as well as i thought it would then he's bread crumbing it gaz one or the other you're not
46:51marco pier white this is a difficult thing to do i just hope it's not too stodgy
46:59five minutes everybody just five minutes guys you've got 15.
47:02i've got to make the sauce then plate everything up oh dear oh come on
47:16hello me i think that needs a little bit longer
47:19come on salad on go go go go guys you should be plating now you've got 90 seconds everybody just 90
47:28seconds don't go on the floor don't go on the floor come on come on come on come on whoa go quick
47:39that's it guys time's up done katie put it down sorry oh i just made a mess well done
47:55gaz you've got 10 minutes just 10 minutes yeah okay the sushi rice is the problem it didn't cook
48:03through as quickly as i thought they would it'll have to do okay don't run out of time now quick quick quick
48:09quick yeah you can do it bro less than two minutes happy with the way it's looking nope but it'll have to do
48:24you done yep thank you thank you guys first round's on you bro ah no doubt no doubt
48:32i felt so bad you guys have like no you didn't oh hopefully it tastes all right we'll find out
48:38soon enough i got any eyebrows left ginger coming up go on ginger hiya hello first up is drag artist
48:51ginger whose food truck offering is deep fried chicken thighs marinated in buffalo sauce and maple syrup
48:59served on waffles made using pickled gherkins and a blue cheese cabbage and apple slaw
49:15i love the crunch of the chicken but the chicken is tender you haven't held back on that sauce it's hot
49:21hot my nose is running and that's what i want from spicy food i doubted you could add dill pickles to
49:30batter and for it still to be delicious and fluffy and light it works i've got sweet maple syrup saltiness
49:38of blue cheese pepperiness from the cabbage that lovely sharpness from the pickles moist chicken
49:45i think it's delicious good like a lot
49:55i can't believe it john said it was delicious my job is done that's it
49:59uma inspired by two nigerian street food dishes reality tv star uma is serving beef suya grilled beef
50:09marinated in a chili and peanut sauce topped with a peanut crumb and a moi moi savory pudding made with
50:17black-eyed peas and beef suet with a chili red pepper sauce
50:30i love the beef it's still tender still succulent
50:35i love the scattering of the seasoned crushed peanut crunchy moorish
50:41and then this vibrant red pepper sauce sweetness and saltiness i could quite easily eat all of this
50:50your pudding this moi moi does not have a dissimilar flavor to haggis oh wow
50:58the spicing in here is almost like flavor of cinnamon going through it and the texture is of a sausage
51:05meat i like it a lot and i think the bronco should be really proud of his daughter
51:11thanks dad
51:16i think i definitely did my dad proud he would be impressed that he even attempted to make that in
51:21the first place so i feel really really good
51:27actor katie has made a greek inspired food truck dish of chicken gyros served in a pita bread with a
51:35tomato spring onion and oregano salad tzatziki and paprika spiced halloumi fries
51:45mine has escaped i'm sorry it's got a mind of its own but it's all there it's all there
51:52right
52:00the chicken you might have got more color on it but it's seasoned the halloumi smothered in paprika
52:07delicious the tzatziki with a huge punch the spring onion beautiful
52:12breads they're cooked all the way through but they're slightly doughy
52:18but it's generous and it's indulgent
52:21i feel slightly relieved i thought the comments would have been a bit worse
52:28just because it's not up to my standard what i did
52:31i'm not thrilled but it could have been worse anthony
52:38come on come on pop star anthony's food truck dish is pork souvlaki kebab
52:45served on flatbread with tzatziki sauce and greek salad i hope it's all right
52:56i can hear anthony deflating like a tire
53:04that'd be seven pound fifteen nitrogen
53:06the pork is just cooked the marinade could be seasoned a little bit more the flatbread
53:17possibly needed a bit longer however i love your creamy ziki not a bad plate of food
53:26salad's fantastic your pork you could give it a little bit more welly a little bit more heat to
53:31get some color on the outside of it this to me feels like you're frightened of actually just giving
53:38it real power it's a pressure cooker and you're trying to like clean there and not use that same
53:47knife with that and taste there and everything just goes for your head and you're just like
54:01finally it's paralympic medalist gaz who's made a vegan fish donburi nori breaded and battered tofu
54:10coated with teriyaki sauce served on sushi rice with a cucumber and carrot salad
54:25i really love that sticky teriyaki sauce that's really good
54:29the bits of tofu you've got a batter and you've got bread crumb so although there's a little bit of
54:35nori through the batter it doesn't quite deliver that fishy flavor you really need
54:40the big problem here is the rice is not cooked enough with a rice bowl that's that's always a bit
54:45of problem you've tried to do something very complex with the tofu it's ended up fried and stodgy
54:52and tasting mainly of oil however there was something very authentic about this this is street food
54:59so you're on brief okay
55:06that was so hard i had the extra 10 minutes but i could have used another hour to be honest
55:13you have cooked your hearts out today and beyond doubt we have a far better idea
55:27of who you are and your skills right now nobody's going home but the next time we see you
55:36the pressure will truly be on because somebody will be leaving the competition
55:42thanks very much indeed see you soon see you soon bye
55:49there are a few front runners here ginger that chicken crispy batter on the outside the waffle with
55:58gherkins running through it clever idea ginger's one to watch
56:01uma wanted to show off her heritage and she surely did that savory pudding tasted great she brings her
56:09confidence i like her katie's chicken with yogurt flatbreads weren't quite right it tasted okay
56:16i did feel for her my head's gonna explode mate i can't deal with any more pressure
56:22i think a lot of what anthony did today was just a little bit subdued that poor could have done with
56:28a lot more color on the outside it's subdued you're absolutely right my bags are packed i'll see you soon
56:32guys went for something quite difficult a tofu we wanted to flavor it like fish things didn't
56:41quite go to plan i do worry for gas right now they're all safe but very very soon one of them's
56:47going to be going home i think we'll all be okay i mean well one of us won't but we'll all be
56:54we'll be okay we'll be okay do we have to i like them all that's a competition grace
57:00what have i signed up for next time the five celebrities are back wow it's a workout isn't it
57:13and the pressure intensifies i'm stressed now i'm right in the face as they battle for a place
57:21in the quarterfinal i've put on about a stone in sharp red inventive complex and ambitious it's
57:30really addictive
57:41so
57:43so
57:45so
57:51so
57:57Transcription by CastingWords
Recommended
42:26
|
Up next
58:04
43:41
46:05
1:22:55
24:16
24:34
44:04
53:07
36:45
46:05
28:37
45:10
Be the first to comment