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00:01It's the ultimate culinary showdown.
00:04Time's ticking.
00:0615 up for it celebrities.
00:08With their eye on one prize.
00:11What could go wrong? What's this space?
00:13The celebrity MasterChef title.
00:16Each week, five new celebs face off against each other.
00:21Seasoning, anyone?
00:22Pressure.
00:25It's all going off.
00:27In a quest for culinary stardom.
00:30I'm the boss in the kitchen.
00:32Boom.
00:33I'm in for it.
00:36Brand new kitchen. Brand new celebrities.
00:39Brand new judge.
00:40Grace Dent.
00:42I'm here.
00:43The bling's in the room.
00:44Let the competition begin.
01:00It's day one and the first of this year's celebrities arrive in Birmingham.
01:06Taking their shot at the celebrity MasterChef title are award-winning actor and Corrie star, Katie McGlynn.
01:14I don't know why I get myself in these situations, but here I am.
01:18I am a thrill junkie, yeah.
01:23RuPaul's Drag Race champion, Ginger Johnson.
01:26I am a competitive person.
01:28And that frightens me because if it doesn't go well, I might just have to have a tantrum.
01:33Love Island reality star and influencer Uma Jamei.
01:38Being in the MasterChef competition is a crazy feeling. I honestly never thought I'd be here.
01:43Paralympic medallist turned actor, Gaz Chowdhury.
01:47Going into the unknown is nerve-wracking.
01:50You know, you're on the precipice and you're trying to just kind of lean over, but you can't see anything.
01:55And pop star from boy band sensation Blue, Anthony Costa.
02:00I feel nervous of them just looking at us sternly going, cook.
02:04And I'm like, what? What do I do? Where do I go? Who do I see? Help!
02:08Celebrity MasterChef and we are back.
02:15The start of something truly fantastic.
02:18I haven't been able to sleep for weeks thinking about this moment here.
02:24I'm a feared restaurant critic. These celebrities can't know that I'm emotional.
02:31Welcome to Celebrity MasterChef.
02:33Now, I know you're all nervous. I know that I am.
02:39But I'm looking forward now to getting some really delicious plates of food.
02:45This, your first test, we call under the cloche.
02:49Underneath each of these cloches, there is a different ingredient.
02:53And we're going to ask you to come up and choose your cloche,
02:56and you'll have one hour to cook for us a dish whereby whatever the ingredient is,
03:03it needs to be the star of the show.
03:06Frightened now, Anthony, are you?
03:09Big time, John. Big time, mate.
03:12Gaz, it's time.
03:16I'm vegan, so it's going to be interesting to see the kind of ingredients that I get.
03:21Can you reveal your ingredient, please?
03:26Chickpeas. Brilliant.
03:27I think there's no danger of food poisoning with chickpeas for you guys.
03:31Wonderful. Off you go.
03:35Uma, it's time. Go on, go.
03:38I'm so nervous.
03:40I would like to say that my knowledge of food is good.
03:43I love food, but we'll see.
03:47What the hell is that?
03:52I honestly have no idea.
03:54Have you been to Scotland, Uma?
03:56Is it haggis?
03:58Never eaten that in my life.
03:59I don't know what I'm going to do with this.
04:01Uma, thanks very much indeed.
04:02Thank you, guys. Wish me luck.
04:04Good luck.
04:08Ginger, are you ready?
04:10I'm coming, I'm coming.
04:11I've no idea what John and Grace will make of me as a cook, to be honest.
04:17I'm just going to try and keep them laughing,
04:19and maybe I can get them on my side,
04:21and they'll forgive my sins in the kitchen.
04:24Which one's got the crisps underneath it?
04:28Go on.
04:30Oh, it's peanut butter.
04:32Have you cooked with peanut butter before?
04:35Peanut butter and jam sandwich, does that count as cooking?
04:37I don't know if it does.
04:38Oh, my gosh, your earrings.
04:41Do you like them? I made them especially.
04:42Oh, my gosh.
04:43I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
04:46I've just realised.
04:47Look, how many different varieties of biscuit have you got?
04:49Have you got a chocolate chip?
04:50Oh, I'm a full selection box.
04:52I just feel so dowdy.
04:55Ginger, thanks very much.
04:58That's a good one, that.
04:59Yeah, that's very cool.
05:01Angel.
05:02Let's go.
05:03Let's go.
05:04Let's do it.
05:05My first challenge, what I'd be worried about is fill it in a fish.
05:11I won't have a clue.
05:12Wish me luck, yeah?
05:13Good luck, Anthony.
05:14Let's do it.
05:17That's good, isn't it?
05:19What fish is it, though?
05:20Sea broom.
05:21Oh, sea broom, yeah.
05:22I thought it was either that or another one.
05:24How do you cook fish a lot, Anthony?
05:26Er, salmon.
05:28Good.
05:29You've got one fish.
05:30Two portions.
05:31Mm-hmm.
05:32Two portions from this fish?
05:34Yeah.
05:35Can you do that?
05:36I can try.
05:37Wonderful.
05:38Thanks very much.
05:39Let's go.
05:40Yay!
05:41I've got a fish, mate.
05:44Made up.
05:46Katie, you've had a long, nervous wait.
05:49Come on, let's do this.
05:50Go on, Katie.
05:51Go on.
05:52Gosh.
05:53Oh, dear.
05:54I am very nervous to be cooking for John and Grace.
05:58Like, they know what they're saying and I don't.
06:04Apples!
06:06OK.
06:07We can do something with that.
06:09Yeah, I'm quite chuffed with that.
06:10Can I take it?
06:11Yeah.
06:12You're trying to get out of here, Katie, aren't you?
06:14I love it!
06:16Thank you very much.
06:19Yay!
06:20Yay!
06:21I like apples.
06:27Now, the thing is, we can't allow you just to have that one ingredient.
06:32So, what we're going to do is we're also going to open up for you the Masterchef larder.
06:38Yay!
06:39Wow!
06:40Ooh!
06:41That's it!
06:42Wow, look at that!
06:43That's so fun!
06:44That's fantastic!
06:45Fantastic!
06:46This is a magical place.
06:48Grab a tray.
06:5060 minutes.
06:52Starts now.
06:55I've always wanted to do that.
06:57OK.
06:58I've never really cooked in drag before, so that's going to be an interesting experience.
07:05I was quite happy I got chickpeas, but the problem now is I can't narrow it down to what I do with them.
07:10There's just so many things to do, so I need to be decisive.
07:13OK.
07:15With Celebrity Masterchef, at this stage of the competition, I'm just happy if it's edible.
07:19But they've got to make a plan.
07:23This is about thinking on your feet and not being taken under by nerves.
07:26You might see that ingredient and go to pieces.
07:31Oh, my God, I've never cut fish before.
07:33Oh, mate.
07:34Just eat it, do you know what I mean?
07:36Whee!
07:37Not bad.
07:38Not bad.
07:40I've never done that before.
07:41I can tell.
07:4243-year-old pop star Anthony Costa sold 15 million records worldwide as part of the noughties boy band Blue
07:54and now has a career in musical theatre.
07:57Following a recent health kick, he now cooks most days for his two young daughters.
08:02I'm not good at thinking on my feet as a cook at all.
08:04That 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
08:13and I just want to not make a fool of myself.
08:17Anthony's definitely struggling with that fish.
08:20How do I take these knives?
08:21Oh, mate.
08:23He's got one side off really nicely.
08:25The other side...
08:27Looks like he's got a hacksaw to it.
08:31Anthony, how's it going with the fish?
08:33The fillet might look a little bit odd but I've got a bit of garlic, salt and pepper, a bit of lemon on top.
08:39OK.
08:40So 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.
08:46You know something, it feels like you have been in a boy band, you have been in musicals.
08:52There's always people around you.
08:54I think that's what the scary thing is.
08:56I find the boys around me, like in the kitchen today, we can have a bit of banter and...
09:00What's that?
09:01I'm just on my own.
09:02What's the food like when you're on the road?
09:03The boys used to call me spag bol boy because all I used to eat when I was on tour or going to different countries was spaghetti bolognese because it was comfort food.
09:11Yes.
09:13Sea bream cooks quite quickly because it's a very, very thin fillet and I hope that he doesn't overcook it.
09:20It's going to be served with chips.
09:23Ah, yeah.
09:25Crispy on the outside and fluffy on the inside.
09:28I love that he's giving it a go.
09:31Right, frying pan, where are you, love?
09:37I think that to be a great cook, you can't be squeamish about ingredients. You have to be adventurous.
09:43So I think I'm going to try the haggis first because otherwise I have no idea what it tastes like.
09:54Mmm.
09:5524-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.
10:08I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude.
10:17Because when you're positive, good things happen.
10:20Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland.
10:27Okay. How the hell do I flip this without it going all weird?
10:31Oh, no.
10:32She's got her haggis on, which she's pan-frying.
10:34We're getting a potato pancake.
10:37That needs to be crispy on the outside to bring out its real flavor.
10:41Ah!
10:43I'm playing a mess.
10:44So maybe I'm going to have to do it like a crumble.
10:46Maybe I'm just going to have to break it up.
10:48Comfit egg yolks usually cooked really slowly in olive oil, but she's never done it before, so I'm just hoping it works.
10:56I love comfy things.
10:58This is basically a fancy, glamorous breakfast.
11:01Okay, great.
11:02I love you for it.
11:03Do you cook?
11:04So I used to cook quite a lot.
11:05My dad is Nigerian.
11:07Sometimes when I was younger, I couldn't actually eat anything that he cooked because they were so spicy.
11:12My mom, so she's Australian.
11:13She cooked like in loads of different things.
11:15She was quite experimental as well, so I think I've taken a little bit from both of them.
11:19Uma, what is this mess?
11:21Yeah, it is a mess.
11:22Clarity.
11:23Okay, so that's 15 minutes gone already.
11:26What?
11:27No, no, no.
11:2815 minutes.
11:32Okay.
11:33Ginger in the kitchen.
11:35What is that?
11:3636-year-old drag queen Ginger Johnson grew up in County Durham and played rugby at university for the Newcastle Falcons.
11:45She loves comfort food, but also likes to replicate memorable dishes from her travels.
11:53I love watching other people cooking, and it makes me believe that I might be able to do it as well.
11:58And I guess we're about to find out if that's true or not.
12:02We have our first plan.
12:07I mean, it does say satay sauce, and the first point on the plan is I have literally no idea.
12:12But, you know, we'll get there.
12:14What are you cooking?
12:15Chicken skewers, the satay sauce, and then I'm going to do like a cold noodle salad.
12:20You've cooked before.
12:21I've watched a lot of MasterChef.
12:22Did you play rugby?
12:23Yes, I did.
12:25I used to be a hooker, funnily enough, and the scrum collapsed on me, and I hurt my neck,
12:30and then became a drag queen.
12:31That's what happens.
12:32I've heard that.
12:33Yeah.
12:34You know those people that wake up and they've got a Jamaican accent?
12:35That was me.
12:37That's what happened.
12:39Fabulous.
12:40I have my accents, and I just...
12:42Oh, sorry.
12:43You need some glue.
12:44I've got these glued on.
12:45I can never keep these clip-ons here.
12:47OK, if you find one of these and you're marinating them, you shall.
12:50Extra flavour.
12:51I'll take it.
12:56Ginger is a confident cook.
12:59Yes, there's lots of laughing, but there's a steely competitor underneath this wonderful makeup.
13:08She's making a satay sauce.
13:10Satay sauce's base is peanut butter.
13:13That needs to coat everything that's going to be the star of the show.
13:16I hope that chicken's cooked all the way through.
13:20And those rice noodles need to be soaked in warm water so they're lovely and soft.
13:25Too hard, they can be almost like eating bits of sand.
13:28Would I eat that?
13:29No.
13:30I wouldn't.
13:31OK.
13:32Chill out.
13:3330 minutes left.
13:34Don'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.
13:52He's since become a screen and stage actor performing at the National Theatre and on Broadway.
14:01I'm definitely gunning for the MasterChef crown.
14:04And I think it would definitely be going right next to the Paralympic medals if I win it.
14:09But I think that might be fool's gold.
14:11I can't seem to narrow down exactly what I'm going to do, but I'm just going to roll with it.
14:16Let's see.
14:19So do you have a plan?
14:21Ish.
14:23I had the chickpeas, so I'm thinking I'm going to do like a chickpea curry-ish with some rice with some peas.
14:33I know what sports people are like. You're here to win, aren't you?
14:36No, I'm not. I'm a retired athlete. I'm all about the experience and the journey now.
14:41Gazz is cooking plant-based and everything within me is willing this to be a wonderful dish.
14:53Stressing out.
14:55Gazz doesn't seem to have a plan.
14:58We've got onions and chillies, chickpeas all together in a pan with maybe some tomatoes and a few spices.
15:05He's taking the water from those chickpeas, the aqua de fava, and he's chopped up cucumber with chillies inside, almost like a sort of mayonnaise-cum plant-based rice.
15:18Let's just hope that it's delicious.
15:20Just 20 minutes left. 20 minutes left.
15:24Right.
15:25There seems to be blackberries on the floor.
15:27You've never had that before, have you?
15:29Blackberries on the floor?
15:30No!
15:31We'll see!
15:32Exactly!
15:33Yeah, brilliant!
15:3531-year-old actor Katie McGlynn won a national television award for her best-known role as Sinead Tinker in Coronation Street.
15:43Having learned to make cakes alongside her mum at a young age, she won a baking competition at school.
15:48Ugh!
15:49Peeling an apple's not going very well.
15:52I haven't cooked in a very long time, so I'm hoping it's like riding a bike.
15:59I have fallen off a bike, so I don't think that's going to be a good reference.
16:04I'm quite clumsy.
16:06Crumble's not crumbling very well.
16:09Use your fingers.
16:12Katie, whatever you're doing smells good.
16:14I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick.
16:21Anything with it?
16:22I'm going to attempt to make homemade custard.
16:24Are you a sweet tooth normally?
16:26Yeah.
16:27I love a pudding.
16:28You're on Corrie.
16:29I was indeed.
16:30It's a very high-pressure environment.
16:33Lots of lines.
16:34What's it going to be like cooking in here? Is this a rest?
16:37No.
16:38The calmest I am is when I'm playing a character in front of a camera.
16:41I feel like I should do a character.
16:43Yeah.
16:44I'm called Cat and I'm the chef and I know what I'm doing.
16:47That's how you have to do it.
16:49Play the part of a chef.
16:53Smells quite nice.
16:56We want a crispy crumble across the top, then slightly soft underneath.
17:00I've never been so nervous to make a crumble in my whole life.
17:04I need to make Mama proud.
17:10Custard can be easy.
17:11It can be really easy to mess up.
17:14If the temperature's too high, it will curdle.
17:18Oh, this is not going very well at all.
17:21And nobody likes lumpy custard.
17:24How are you getting on?
17:25Just curdling a custard.
17:26You're doing what?
17:27Just curdling?
17:28Just curdling a custard as you do.
17:30Just curdling.
17:31So start again.
17:33And that's what you do.
17:34You've got ten minutes.
17:37Ten.
17:39I haven't touched carbs for about a year.
17:45I love carbs so much.
17:46That's been my downfall for so many years.
17:48So quite big for me to taste a couple of chips today for John and Grace.
17:59They look a bit strange if you ask me.
18:01This isn't what I saw when I saw them on Instagram, so...
18:05I don't know why.
18:06Three minutes.
18:08Three minutes.
18:10It doesn't look like what I thought it was going to look like in my head when I was planning it.
18:18I've rescued the custard to a degree.
18:2890 seconds.
18:29Start getting things onto plates, making it look beautiful.
18:34I don't know how you make haggis look pretty.
18:37And I don't know how you make it sound pretty either.
18:39But hopefully I've done both.
18:41Ah!
18:44Okay.
18:46Okay, guys.
18:47Time is up.
18:48Stop cooking, please.
18:50Oh, I've got a noodle dangling.
18:56So, any time you mess up and you can't execute properly, it's a deconstructed version of that thing.
19:04Anthony, you're on.
19:05Good luck.
19:07First up is pop star Anthony, who's baked his ingredient of sea bream with lemon and garlic.
19:22And served it with potato chips, buttered asparagus, broccoli and tomatoes.
19:29Dun, dun, dun, dun, dun.
19:34What did I try to do?
19:36I gave a bit too much tomato, didn't I?
19:38They're not cooked.
19:39They're not cooked, darling.
19:40Oh, no, they're not cooked.
19:41No, no, no.
19:42They weren't meant to be cooked.
19:43Ah.
19:44No, it's just a bit of decoration, like, you can have with it.
19:46Thanks.
19:47It's all right.
19:48Sorry, do you want me to sing you a song or anything?
19:51This is another level.
19:53The fish, you really went for it, tried to fillet it.
20:00You didn't make a perfect job.
20:02It's a little bit overcooked.
20:04However, you've seasoned it beautifully.
20:08I'm finding these tomatoes on the side of the plate just wonderfully hilarious.
20:14Asparagus cooked beautifully, a bit of butter across the top, chips, soft,
20:20slightly crisp on the outside.
20:22The broccoli, I think it's been kissed by water.
20:25Yeah.
20:26I don't think it's actually been boiled in any way at all.
20:28But fish and chips, wonderful.
20:30Cool.
20:31Thank you, John.
20:32Thank you so much.
20:34Oh, yeah, that's all right.
20:35I'll tell you that.
20:36Yeah, yeah, yeah.
20:37I'll tell you that.
20:40I've sung in front of thousands of people with the boys from Blue.
20:44Nothing, and I mean nothing, was as daunting as that.
20:48Yay!
20:49Reality star Uma has pan-fried her ingredient of haggis and topped it with a comfy egg yolk,
20:57on a fried potato pancake, and served with comfy garlic and roasted tomatoes.
21:04It's intense.
21:05Does it taste terrible?
21:06Love your ambition.
21:07Love the concept.
21:08Tastes delicious.
21:09Yay!
21:10Really?
21:11Oh, my gosh!
21:12Egg yolk's not quite runny enough.
21:13Cook it a bit slower and less.
21:14Crispy potato underneath.
21:15Season really, really well with that lovely peppery haggis sitting across the whole thing.
21:19And a big hefty bit of comfy garlic, soft and pasty, just setting the whole thing off.
21:38Really impressed for the first round.
21:40Tastes good.
21:41Oh, thank you so much!
21:44Absolutely bang on brief.
21:46Haggis is the star of the show.
21:48You've thought about the pepperiness of the haggis and used it.
21:52There's your meat.
21:53But then you've got your carbohydrate and you've really done that well.
21:57But then the sweetness of the tomatoes.
21:59It's great.
22:00Thank you so much, guys.
22:01What a good start.
22:03That went as good as I could have imagined it to go.
22:08Actually even better.
22:10So I'm really excited for the next challenge.
22:15Drag artist Ginger has used her ingredient of peanut butter to make a satay sauce.
22:21Served with soy, ginger and garlic marinated chicken skewers.
22:25And a rice noodle salad made with Thai basil and sesame oil.
22:33Ginger, that is a great plate of food.
22:43I love your satay.
22:45Yes, peanut butter, star of the show, but elevated.
22:49Perfectly marinated, beautifully browned chicken.
22:54And then the noodles are delicate.
22:56Beautiful.
22:58Bingo.
22:59Oh, great.
23:00The chicken.
23:01Lovely and salty with soy.
23:02The marinade on the outside.
23:04Glossy and crispy as well.
23:05Fabulous.
23:06Satay sauce.
23:07Great consistency.
23:08Not claggy in any way.
23:10And the noodle salad in there.
23:12Sesame oil.
23:13And then you put in Thai basil, making it slightly.
23:15And a seed as well.
23:17This is a great start to the competition, Ginger.
23:19I feel great, you know.
23:25I feel really, really good.
23:27That's terrifying.
23:30I did not know what I was doing, but it seems it was fine.
23:34So that's a win.
23:35Gaz.
23:40Gaz, what have you cooked for us?
23:47A deconstructed hummus with some grilled vegetables
23:51and a yoghurt that I made from the aquafaba, like a tangy yoghurt.
23:56Never have I had deconstructed hummus.
23:59I've eaten in thousands of restaurants.
24:04So this is a new experience for me.
24:14It's not the prettiest plate, but Gaz, you've got flavour.
24:18You know how to give something a punch, that's for sure.
24:20Good on you.
24:22Great basic skills here.
24:24Rice cooked nicely, dressing made from aquafaba,
24:27chickpeas seasoned really well.
24:30I like it, Gaz.
24:31Cheers.
24:32Gaz, this is a strange-looking plate of food.
24:35It's all a bit kumbaya.
24:37It's all a bit day three at Glastonbury.
24:40This dish would be fabulous if you'd just had the confidence
24:45to make a curried sauce that went with it.
24:48Because this is the basis of a beautiful chickpea curry.
24:55You do feel like you're transported into this alternative realm.
24:59Well done.
25:00And you've got to kind of get your bearings in your feet quick.
25:07That's how I feel in there.
25:13Finally, it's actor Katie.
25:15She was given apple and has made an apple, sultana and brandy crumble,
25:20served with vanilla custard.
25:22That is delicious.
25:35Oh, my word, thank you.
25:37It's the beautifully spiced apple.
25:39The standard of the crumble is delicious.
25:42Buttery and quite squidgy.
25:44But at the top, crumbly.
25:46And that, for me, is just perfect.
25:48I'm a happy girl.
25:50Apple had to be the star of the show, and you're showing it off underneath there.
25:54I've got the flavours of sort of apple flapjack and cinnamon.
25:59But lovely and warm and really comforting.
26:01Custard, lovely.
26:03Little flecks of black vanilla going through the whole thing.
26:06Creamy and rich.
26:08I've got no complaints at all.
26:10Great job.
26:11Oh, thank you very much.
26:12Thank you so much, indeed.
26:14Thanks, Katie.
26:15Oh, my word.
26:18I'm just really proud of myself, because I turn something into something.
26:23So that's good.
26:28Celebrities, your first challenge is officially over.
26:35It's been a fantastic start.
26:37You're going to have a well-earned break, and we'll see you for the next challenge very soon.
26:42Thank you. Off you go.
26:54Impressed?
26:55Absolutely.
26:56We've got some people that can actually cook.
26:58Oh!
27:01Hey!
27:02It went well.
27:03It was good.
27:04I feel like I've really gotten away with it.
27:08Ginger just didn't know fear.
27:10Wow.
27:11Chicken.
27:12Beautiful.
27:13Noodle salad.
27:14That's a source.
27:15I'm suitably impressed.
27:17Katie pulled an absolute blinder.
27:19I'm really hoping that that crumble has made her realise she's just as good as the other celebrities.
27:27Uma sees everything as a challenge and a learning experience. It's very interesting.
27:32There's definitely some skill as well.
27:35I think Anthony as a performer is used to just throwing everything at it, getting onto stage and just going with it. He can't do that here.
27:42But he did fill the fish.
27:43I mean, the good definitely outweighs the bad.
27:45Gaz got chickpeas and I really thought that he might have known to make a sauce or something with it.
27:52Yeah, but he cooked rice really well. He did season those chickpeas really well.
27:57There are five really exciting cooks as far as I'm concerned.
28:01Well, at least we didn't kill anyone.
28:05And what an amazing introduction for you.
28:08I'm having the time of my life.
28:10And you've still got your earrings on.
28:12It didn't end up in anybody's noodles.
28:15We can now see they've got some basic skills, but now it's time to test their palate.
28:20Now this is a challenge I'm excited about.
28:23Welcome back.
28:40You've all come back. That's a good sign.
28:43No one's run off.
28:46To be a great cook, you need an excellent palate.
28:51This next challenge we call the palate test.
28:56I don't know if I've even got a palate.
29:01Where is it? Where do you keep it?
29:03Is it in me handbag?
29:08In front of us on this table, there are ingredients cut into cubes.
29:14And your job is to identify each ingredient.
29:17An incorrect answer will mean you are eliminated from the challenge.
29:24And amongst these ingredients, there are fruits, vegetables, meat, fish, dairy products.
29:33The celebrity that names the most ingredients will become our winner.
29:41And that winner will get themselves an advantage in the next round.
29:45Ten minutes extra cooking time, which could make all the difference to your competition.
29:51I really want that ten minutes because it will help me a lot in the next challenge.
29:58Which is really, really what I need.
30:00There's more.
30:03We want you to really, really rely on your palate.
30:10So we're going to be doing this challenge.
30:14Blindfolded.
30:17I've put the blindfold on and my other senses are already sharpening.
30:24Wow, this is a good blindfold.
30:26You really can't see anything at all.
30:29Just hoping it doesn't mess up my hair.
30:32First up, it's ginger.
30:34I think I know what it is, but should I taste it?
30:39Have a bite.
30:41It's not that difficult to work out.
30:43It gives me loads of confidence.
30:45It's a cucumber.
30:46Ginger, you are still in the game.
30:48Yeah!
30:50Uma.
30:52It smells really familiar.
30:55And tastes really familiar.
30:57Tomato.
30:59You're still in the game.
31:00Yay!
31:01This cube, I know exactly what it is.
31:09I tasted it, I smelt it.
31:12Is it orange?
31:13Well done.
31:15Get in, my son.
31:21Cube number one feels really firm.
31:26Oh!
31:28Carrot.
31:29Congratulations, still in the game.
31:31Congratulations.
31:32You've all passed the first round.
31:33Now things will start to get a little bit more...
31:34...difficult.
31:35..difficult.
31:36..difficult.
31:37It's got a kick to it.
31:38It's got a kick to it.
31:39Apple.
31:40Granny Smith, maybe.
31:41Ah!
31:42It's all in the names as well, you know.
31:44It's going in old Gasmundo, ain't you, mate?
31:47Still in the game.
31:48Oh, my God.
31:51Congratulations.
31:52You've all passed the first round.
31:55Now things will start the first round.
31:56Now things will start to get a little bit more...
31:58...difficult.
32:06Feels exactly the same as the last one.
32:08As I'm bringing the cube closer and closer to my face,
32:12all I can think about is I really need this extra ten minutes.
32:15Mmm.
32:17I am convinced it's melon.
32:19It's the most melon-y tasting melon that I've ever had in my life.
32:23It's melon.
32:25Ginger.
32:26Yeah?
32:27Remove your blindfold.
32:28No.
32:29Oh, no.
32:30Oh.
32:31Oh, my God.
32:32It was pineapple.
32:33Yes.
32:34Clearly.
32:36Sorry, you're eliminated.
32:37Out the door.
32:38Yes, please.
32:39I am genuinely furious.
32:42Absolutely furious with myself.
32:45I still am.
32:46And then...
32:48There was four.
32:49It's getting serious, isn't it, guys?
32:52Ah!
32:54Okay, Emma.
32:58Cube number two is a bit more difficult.
33:01I know by smelling it that it's a citrus fruit.
33:04So it's between a grapefruit and a clementine.
33:08Is it a clementine?
33:11Oh, Emma.
33:12Wrong!
33:13Please take off your blindfold.
33:15Oh, no.
33:16It's grapefruit, isn't it?
33:17Stop it.
33:18Damn.
33:19I'm so upset because I was so close.
33:28I've popped this cube in my mouth.
33:30It's juicy.
33:31It's firm.
33:32I know exactly what it is.
33:34That's a beetroot.
33:35Great palate.
33:36Oh, get in.
33:37Get in.
33:38Well done.
33:40Katie.
33:42Go on, Katie.
33:44Cube number two feels very strange.
33:46It's got a hole in the middle.
33:50I know what this is.
33:52I want to say plum, but I'm not 100% sure.
33:57I don't think it is.
34:02Kiwi.
34:04It was a strawberry.
34:05Oh, you're joking.
34:07Oh, my word.
34:09But the good thing is you can take your blindfold off.
34:12I'll never look at a strawberry the same again.
34:15What an idiot.
34:18Lucky, mate.
34:19I am so annoyed at myself because I love strawberries and I couldn't tell the difference because of a blindfold.
34:26Gaz, in front of you there's a tile with a cube on it.
34:30So it's firm, but it's soft.
34:32It feels quite watery.
34:37Could be a grapefruit.
34:39Could be an orange.
34:41I'd say lemon.
34:43Congratulations.
34:44Ooh.
34:48Round three, gentlemen, and you are the last two standing.
34:52So we are going to go to sudden death.
34:55Good luck, brother.
34:57You will both be tasting at the same time.
35:07So it's just me and Gaz now, going head to head, going at it.
35:11Anthony is eating already.
35:14It feels like I'm at Wembley, lining up the penalty, about to take it, and I don't want to be the guy that misses it.
35:22That is a watermelon.
35:24Oh, my God.
35:26And yet you're still eating, Gaz.
35:28Yeah, I'm trying to...
35:31Like, oh, yeah.
35:35Like, oh, yeah.
35:41It's so sour.
35:43I say lime.
35:44You're both correct.
35:45Wow, well done.
35:50Anthony and I are doing round after round.
35:53It's getting very intense.
35:55I think it's a radish.
35:57I've got blue cheese.
35:58You're both correct.
35:59Well done.
36:01Wow.
36:05My senses are being stretched.
36:09It's ginger.
36:11Gaz is sure his is ginger, and that puts the pressure on me.
36:14It's some meat.
36:16I'm chewing it and chewing it and chewing it, and I just cannot work out for the life of me what it is.
36:22Beef.
36:24Gentlemen, remove your blindfolds. We've got ourselves a winner.
36:29Anthony?
36:31Yeah?
36:33Sorry to say, that was a cube of ham.
36:36I feel gutted being pipped to the post, but I accept it like a good loser that I am.
36:42It makes winning that ever so sweet in the next task.
36:47Gaz, congratulations.
36:48You get advantage ten minutes extra in the next challenge.
36:52Appreciate it. Thank you.
36:53Gentlemen, take a well and rest.
36:54We'll see you soon.
36:57Hello.
36:58Hi.
36:59What happened?
37:00Well done.
37:02Intense.
37:04It feels good to win that challenge.
37:05I think every single second counts in the MasterChef kitchen, so hopefully I'll make good use of that ten minutes.
37:11Welcome to the Celebrity MasterChef street food market.
37:39Ooh.
37:41Ooh.
37:42Ooh.
37:43You may know that I love comfort food.
37:46And street food is the ultimate comfort food.
37:51You've got a brief to cook for us.
37:53Food that you would serve from your own food stall or food truck.
37:58One hour.
37:59Gaz, you've got an extra ten minutes at the end of it, should you need it.
38:02Celebrities, let's cook.
38:09All the oil.
38:11Food truck food can be a little bit naughty.
38:14It'd be a bit spicy, maybe a little bit greasy.
38:18The most wonderful part of a host of street trucks is the food's from everywhere.
38:22You walk up and you have the world on your plate.
38:24I feel excited to be cooking my own food for the first time, because I don't think it will be anything that they've tried before.
38:33Uma, what surprises have we got coming from your food truck?
38:37Well, I am making Nigerian street food.
38:41Yay!
38:42Yay!
38:44So, the first one is called Moi Moi, and it's kind of like a savoury pudding.
38:48I also love the name of it.
38:49I think it sounds really cute, like a little character that you would get on children's game.
38:54I'm also making something called beef suya.
38:57It's like fried beef, and it has like a spicy mix on top of it, and then a peanut crumb.
39:03When you're cooking food that's to do with your family and your heritage, is there a lot of pressure?
39:09I know. I hope my dad's proud.
39:11His name's Bronco.
39:13When I told him that I was making this, he actually laughed, so...
39:16Suya, a lovely spiced piece of beef, flash-fried, so it goes quite dark on the outside, but it's slightly pink on the inside.
39:29I'm so excited about Uma's Moi Moi, because I do like a suet pudding.
39:35Everything is looking good.
39:37A savoury steamed pudding made from black-eyed peas, suet, peppers, and she's got chillies.
39:44Boiled in a pot and then turned out on the side.
39:48But it's also spicy.
39:50I love spice, but I will admit, sometimes Nigerian food can be a little hot for me.
39:57These weren't my two favourite foods when I visited Nigeria with my dad.
40:02But I wouldn't say that I'm a seasoned Nigerian cook, so...
40:07This is not something I know, but it's something that I love.
40:1015 minutes gone. 45 minutes left.
40:17I'm alive. Something's happening. Hopefully it's food.
40:21This dish fits the brie, because it's exactly what I would want to get from a food truck on day four of Glastonbury, when you need a kick up the bum to remind you that you're a human being.
40:31What am I doing? Concentrate, Ginger.
40:35Ginger's street food dish is chicken on waffles. That is the ultimate after-clubbing comfort food.
40:44Waffles are difficult to get right. They need to be crispy. They also need to be a bit fluffy.
40:49She's putting gherkins into the batter. I'm worrying now whether the waffle will actually work.
40:54There is a lot going on, but I'm going to get there, I hope. Well, I will or I won't, won't I?
41:00Chicken, crispy on the outside and lovely moist, and hopefully really well-spiced.
41:05Then we've got this buffalo maple dressing across the top.
41:09Maple syrup, slightly smoky, a little bit woody, but too much of it and it becomes almost like you are drinking syrup.
41:16With that, she's also got blue cheese slaw.
41:18Delicious.
41:21Oh, wow. OK. Ginger, do you have a name for your food truck? Ginger Johnson Snazzy Dinners.
41:26I've got to get the name up there. That's the draw to begin with.
41:28Got to bring them in and then give them something delicious.
41:31I want to feel like it's 2am.
41:33We've been disco dancing. Yeah.
41:35We've got soul feet. Yeah.
41:37And we're going to have chicken.
41:41We're at the halfway point.
41:4330 minutes left.
41:46You on time? No.
41:49We are not on time.
41:50OK, but I'll get there. I'll get there.
41:52Calm down, Ginger.
41:58I love Greek food.
41:59I love street food.
42:00I'm from Coronation Street.
42:03So, my food truck is called Greek Street Food Truck.
42:10Just having a little bit of a workout.
42:16Katie, you had such a strong start.
42:20But you look more nervous now than you did before.
42:22What's happened?
42:23It's because we have to know what we're saying with it.
42:26OK.
42:27We practice this at home, so I just really hope you like it.
42:30Tell us what you're cooking.
42:31So, I am making a chicken gyrosse with a flatbread and halloumi fries.
42:36And a tzatziki dip.
42:38What is it about Greece that you love?
42:39I love the food.
42:40And all this kind of reminds me of my granddad,
42:42because he used to take me to Greece a lot.
42:44He used to love Mediterranean food.
42:46So, it's for him, I think, this dish.
42:48Oh, dear.
42:49Right.
42:50Cook some chicken.
42:51Chicken thigh needs to be cooked all the way through.
43:04If it's done properly, it's the most delicious part of the bed.
43:08I'm probably slightly behind.
43:10I absolutely adore halloumi.
43:12It's the cheese that you can fry.
43:15Ooh!
43:16Never done this before.
43:19This is certainly a first.
43:22Herb it, season it, and hurl it into oil.
43:26Wonderful.
43:28Stretch.
43:32How are you getting on, Kate?
43:33Just about got the time, I think.
43:36How are you getting on?
43:37Oh, all right, babes.
43:40Me and the boys did a lot of festivals last year,
43:42so there was food trucks in and around where we were performing.
43:45You've got your Thai, your Greek, your Chinese,
43:48and you can smell this lovely aroma of food just coming out of you.
43:51It's great, and I love it, and I'm a big fan.
43:54Team, are we good?
43:55Yeah.
43:56Yeah.
43:57I'm not.
44:02Antti, what are you cooking for us?
44:04Pork sovlagi on flatbread,
44:05Greek salad on the side,
44:07tzatziki,
44:08Bob's your uncle,
44:10whatever's your aunt.
44:12Is this something close to your heart?
44:13Yes, very much so.
44:14I grew up in Cyprus,
44:15I lived there for about three, four years as a kid,
44:17and sovlagi was where you went.
44:20It was like the little shacks,
44:21used to see the old grannies.
44:22It just brings back memories of home life when I was growing up out there.
44:25It feels to me like you're talking about the happiest times of your life.
44:29Growing up, yeah, defo.
44:30Yeah.
44:31On the beach,
44:32walking to school,
44:33no hassle,
44:34carefree, great.
44:35Your street trip, what's it called?
44:36Yeah.
44:37Costa Lotta,
44:38Grieker.
44:45Anthony has opened up his heart with his food truck,
44:47and he's making a souvlaki.
44:50Bits of pork, which are going to be marinated really well with garlic,
44:53he's got rosemary and oregano.
44:55Hopefully, it ain't going to be undercooked.
44:59Needs to be grilled beautifully and cooked all the way through.
45:02I don't want a half-cooked, soggy, flavourless flatbread.
45:07That would be hell.
45:10I'm nervous because it's a dish that I've worked on,
45:12it's just whether the governors have proved it,
45:14do you know what I mean?
45:15Anthony is clearly a caring, instinctive cook,
45:19but has just an air of chaos at all times.
45:23Ugh!
45:25Ten minutes.
45:27Ten minutes to go.
45:30Gaz, you have an extra ten minutes, should you need it.
45:35I'm definitely not cruising it,
45:36and I'm over the moon that I've got the extra ten minutes,
45:39because I think I'm going to need it.
45:41I'm hoping to show Jon and Grace that I can stick to a plan
45:45and not cook off a vibe like I did in the first challenge,
45:47and that I can deliver on something that I decide and execute.
45:53Gaz, tell us about your food.
45:55It's a Japanese-inspired rice bowl, like a donburi,
45:59with a nod to what I used to love eating as a kid,
46:02which was fish and chips.
46:04It's a plant-based tofu fish with a Japanese teriyaki donburi.
46:08What's this food truck of yours look like?
46:10Like, the aesthetics of the original Karate Kid dojo.
46:13Maybe I've got, like, one of those bandanas on as well,
46:15getting my Mr Miyagi on.
46:16Wax on, wax off.
46:18Exactly.
46:22A donburi bowl, to me, is lovely and refreshing.
46:25Sushi rice, vegetables, great.
46:27Not everything is behaving like I thought it would,
46:30so I'm having to improvise a little bit.
46:33With that, he's got his own version of plant-based fish,
46:35a piece of tofu, which he's then going to batter
46:38with a batter flavoured with nori seaweed,
46:40so it does taste like the sea.
46:42Gaz is taking the tofu, he's battering it.
46:46My batter mixture isn't quite sticking as well as I thought it would.
46:50Then he's breadcrumbing it.
46:53Gaz, one or the other, you're not Marco Pierwhite.
46:57This is a difficult thing to do.
46:59I just hope it's not too stodgy.
47:02Five minutes, everybody, just five minutes.
47:05Gaz, you've got 15.
47:08I've got to make the sauce, then plate everything up.
47:13Oh, dear.
47:17Oh, come on.
47:21Halloumi.
47:22I think that needs a little bit longer.
47:26Come on, salad on, go, go, go, go, go.
47:29Guys, you should be plating now.
47:31You've got 90 seconds, everybody, just 90 seconds.
47:35Don't go on the floor, don't go on the floor.
47:38Come on, come on, come on, come on.
47:40Whoa!
47:41Whoa!
47:42That's the chicken.
47:43Go, quick.
47:51That's it, guys.
47:52Time's up.
47:53Done.
47:54Katie, put it down.
47:55Sorry.
47:56Oh, I just made a mess.
47:57Well done.
47:58Woo!
47:59Gaz, you've got 10 minutes.
48:01Just 10 minutes, yeah?
48:02OK.
48:03The sushi rice is the problem.
48:06It didn't cook through as quickly as I thought they would.
48:10It'll have to do.
48:11OK, don't run out of time now.
48:13Quick, quick, quick, quick, quick.
48:14Yeah.
48:17You can do it, bro.
48:19Ooh!
48:20Less than two minutes.
48:21Happy with the way it's looking?
48:22Nope, but it'll have to do.
48:28You done?
48:29Yep.
48:30Yay!
48:32Woo!
48:33Thank you, guys.
48:35First round's on you, bro.
48:36Oh, no doubt.
48:37No doubt.
48:38I felt so bad.
48:39You guys have, like...
48:40No, you didn't.
48:41Hopefully it tastes all right.
48:43We'll find out soon enough.
48:44I've got any eyebrows left.
48:47Ginger, coming up.
48:48Go on, Ginger.
48:49Go on, Ginger.
48:50Yay!
48:53Hiya.
48:54Hello.
48:55First up is drag artist Ginger,
48:57whose food truck offering is deep-fried chicken thighs,
49:01marinated in buffalo sauce and maple syrup,
49:04served on waffles made using pickled gherkins,
49:08and a blue cheese cabbage and apple slaw.
49:12I love the crunch of the chicken, but the chicken is tender.
49:24You haven't held back on that sauce.
49:26It's hot.
49:28My nose is running, and that's what I want from spicy food.
49:33I doubted you could add dill pickles to batter,
49:36and for it still to be delicious and fluffy and light.
49:39It works.
49:41I've got sweet maple syrup,
49:43saltiness of blue cheese,
49:45pepperness from the cabbage,
49:46that lovely sharpness from the pickles,
49:48moist chicken.
49:50I think it's delicious.
49:51Good.
49:52Like a lot.
49:53Yay!
49:55I can't believe it.
50:01John said it was delicious.
50:03My job is done.
50:04That's it.
50:05Uma.
50:07Inspired by two Nigerian street food dishes,
50:10reality TV star Uma is serving beef suya,
50:14grilled beef marinated in a chili and peanut sauce
50:17topped with a peanut crumb,
50:19and a moi-moi savoury pudding
50:21made with black-eyed peas and beef suet.
50:24With a chili red pepper sauce.
50:35I love the beef.
50:37It's still tender.
50:38It's still succulent.
50:39I love the scattering of the seasoned crushed peanut.
50:44Crunchy, Moorish.
50:46And then this vibrant red pepper sauce sweetness
50:51and saltiness.
50:53I could quite easily eat all of this.
50:55Your pudding, this moi-moi,
50:58does not have a dissimilar flavour to haggis.
51:02Oh, wow!
51:04The spicing in here is almost like flavour of cinnamon
51:07going through it.
51:08And the texture is of a sausage meat.
51:11I like it a lot.
51:12And I think the Bronco should be really proud of his daughter.
51:15Yay!
51:16Thanks, Dad!
51:17Thanks, Dad!
51:21I think I definitely did my dad proud.
51:24He would be impressed that he even attempted to make that in the first place.
51:28So, I feel really, really good.
51:29Actor Katie has made a Greek-inspired food truck dish of chicken gyros served in a pita bread
51:40with a tomato, spring onion and oregano salad, tzatziki and paprika spiced halloumi fries.
51:47Mine has escaped.
51:51I'm sorry!
51:52It's got a mind of its own.
51:55But it's all there.
51:56It's all there.
51:57Right.
51:58The chicken, it might have got more colour on it, but it's seasoned.
52:09The halloumi, smothered in paprika, delicious.
52:13The tzatziki with a huge punch, the spring onion, beautiful.
52:18Breads, they're cooked all the way through, but they're slightly doughy.
52:23But it's generous and it's indulgent.
52:26I feel slightly relieved.
52:31I thought the comments would have been a bit worse.
52:33Just because it's not up to my standard what I did.
52:36I'm not thrilled, but it could have been worse.
52:41Anthony.
52:42Come on.
52:44Come on.
52:45Pop star Anthony's food truck dish is pork souvlaki kebab,
52:50served on flatbread with tzatziki sauce and Greek salad.
52:55I hope it's all right.
53:01I can hear Anthony deflating like a tyre.
53:04That'd be £7.15.
53:10That'd be £7.15.
53:11The pork is just cooked.
53:17The marinade could be seasoned a little bit more.
53:21The flatbread possibly needed a bit longer.
53:23However, I love your creamy ziki.
53:27Not a bad plate of food.
53:30Salad's fantastic.
53:32Your pork, you could give it a little bit more welly,
53:35a little bit more heat to get some colour on the outside of it.
53:38This, to me, feels like you're frightened of actually just giving it real power.
53:47It's a pressure cooker and you're trying to, like, clean there
53:50and not use that same knife with that and taste there and...
53:54That's good.
53:55Oh, mate.
53:57Everything just goes through your head and you're just like...
54:06Finally, it's Paralympic medallist Gaz, who's made a vegan fish donburi.
54:12Nori breaded and battered tofu coated with teriyaki sauce
54:17served on sushi rice with a cucumber and carrot salad.
54:30I really love that sticky teriyaki sauce.
54:33That's really good.
54:34The bits of tofu, you've got a batter and you've got bread crumb.
54:38So, although there's a little bit of nori through the batter,
54:41it doesn't quite deliver that fishy flavour you really need.
54:45The big problem here is the rice is not cooked enough.
54:48With a rice bowl, that's always a bit of a problem.
54:52You've tried to do something very complex with the tofu.
54:55It's ended up fried and stodgy and tasting mainly of oil.
54:59However, there was something very authentic about this.
55:02This is street food.
55:04So, you're on brief.
55:06OK.
55:07That was so hard.
55:13I had the extra ten minutes, but I could have used another hour,
55:17to be honest.
55:18You have cooked your hearts out today.
55:28And beyond doubt, we have a far better idea of who you are and your skills.
55:35Right now, nobody's going home.
55:38But the next time we see you, the pressure will truly be on because somebody will be leaving the competition.
55:47Thanks very much indeed.
55:49See you soon.
55:50See you soon.
55:51Bye.
55:52Bye.
55:53Bye.
55:54Bye.
55:55Bye.
55:56Bye.
55:57Bye.
55:58Bye.
55:59Bye.
56:00Bye.
56:01Bye.
56:02Bye.
56:03Bye.
56:04Bye.
56:06Bye.
56:07Bye.
56:08Bye.
56:09Bye.
56:10Bye.
56:11Bye.
56:12Bye.
56:13Bye.
56:14Bye.
56:15Bye.
56:16Bye.
56:17Bye.
56:18Bye.
56:19Bye.
56:20Bye.
56:21Bye.
56:22Bye.
56:23Bye.
56:24Bye.
56:25I can't deal with any more pressure.
56:27I think a lot of what Anthony did today was just a little bit subdued.
56:31That pour could have done with a lot more colour on the outside.
56:34It's subdued. You're absolutely right.
56:36My bags are packed. I'll see you soon, yeah.
56:40Gaz went for something quite difficult.
56:43A tofu, he wanted to flavour it like fish.
56:45Things didn't quite go to plan.
56:47I do worry for Gaz.
56:49Right now, they're all safe, but very, very soon,
56:52one of them's going to be going home.
56:53I think we'll all be OK.
56:55I mean, well, one of us won't, but we'll all be OK.
56:58We'll be OK. We'll be OK.
57:01Do we have to? I like them all.
57:04That's a competition, Grace.
57:06What have I signed up for?
57:12Next time, the five celebrities are back.
57:16Wow, it's a workout, isn't it?
57:18And the pressure intensifies.
57:20I'm stressed now.
57:22There you go. I'm right in the face.
57:24As they battle for a place in the quarter-final.
57:28I've put on about a stone in the sharp red.
57:30Inventive, complex and ambitious.
57:34It's really addictive.
57:36And Celebrity Masterchef continues tomorrow at 8 here on BBC One,
57:46or watch the next episode now on BBC iPlayer.
57:49And there you'll also find famous faces on a wild trip
57:53across the undiscovered Caribbean.
57:54No shortcuts for the celebrity race across the world.
57:57Press red.
57:58manipulate that of mob.
58:01Now, hallelujah is involved in the hip mining policy.
58:02And remember, as far as our
58:05eye has been shot, it's already lost all up and number...
58:07Now, for the most part, do not protect it.
58:09We need to do too many research out boasts.
58:11We are done with refugees.
58:13We are done with the reactions
58:13And in addition to the уров.
58:14We wanted to continue in %.
58:17quello who developed a bit of applause box
58:17and has shared their plans.
58:19We said that softens the impossible
58:21to tumble, you yet?
58:22Or you'll find it to work.
58:23And we can do them with better vibes per day tracing.
58:24Or you can also take them away from Effect health and calculation.
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