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  • 20 hours ago
S20 E01

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😹
Fun
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00:00Every MasterChef!
00:01Yay!
00:03Now, I know you're all nervous.
00:06I know that I am.
00:07But I'm looking forward now
00:09to getting some really delicious plates of food.
00:13This, your first test, we call under the cloche.
00:17Underneath each of these cloches,
00:19there is a different ingredient.
00:21And we're going to ask you to come up
00:23and choose your cloche,
00:25and you'll have one hour to cook for us a dish,
00:28whereby whatever the ingredient is,
00:31it needs to be the star of the show.
00:34Frightened now, Anthony, are you?
00:37Big time, John. Big time, mate.
00:40Gaz, it's time.
00:44I'm vegan, so it's going to be interesting
00:46to see the kind of ingredients that I get.
00:49Can you reveal your ingredient, please?
00:54Chickpeas. Brilliant.
00:55I think there's no danger of food poisoning.
00:57We're chickpeas for you guys.
00:59Wonderful.
01:00Off you go.
01:03Uma, it's time.
01:05Go on, go out.
01:06I'm so nervous.
01:08I would like to say that my knowledge of food is good.
01:11I love food.
01:13But we'll see.
01:15What the hell is that?
01:19I honestly have no idea.
01:21Have you been to Scotland, Uma?
01:23Is it haggis?
01:24Never eaten that in my life.
01:26I don't know what I'm going to do with this.
01:28Uma, thanks very much indeed.
01:30Thank you, guys.
01:31Wish me luck.
01:32Bye-bye.
01:35Ginger, are you ready?
01:38I'm coming, I'm coming.
01:40Ooh, I've no idea what John and Grace will make of me as a cook,
01:44to be honest.
01:45I'm just going to try and keep them laughing
01:47and maybe I can get them on my side
01:48and they'll forgive my sins in the kitchen.
01:51Which one's got the crisps underneath it?
01:55Go on.
01:57Oh.
01:58It's peanut butter.
02:00Have you cooked with peanut butter before?
02:02Um, peanut butter and jam sandwich, does that count as cooking?
02:05I don't, if it does.
02:06Oh, my gosh, your earrings.
02:08Do you like them?
02:09I made them especially.
02:10Oh, my gosh.
02:11I'm also dressed as a Battenberg cake
02:12but you can't see it behind my apron.
02:14I've just realised.
02:15How many different varieties of biscuit have you got?
02:16Have you got a chocolate chip?
02:17Oh, I'm a full selection box.
02:19I just feel so dowdy.
02:22Ginger, thanks very much.
02:25That's a good one, that.
02:26Yeah, that's very cool.
02:27Yeah.
02:28Ginger.
02:30Let's go.
02:31Let's go.
02:32Let's do it.
02:33My first challenge, what I'd be worried about is,
02:35fill it in a fish.
02:38I won't have a clue.
02:40Wish me luck, yeah?
02:41Good luck, Anthony.
02:44That's good, isn't it?
02:46What fish is it, though?
02:47Seabroom.
02:48Oh, seabroom, yeah.
02:49I thought it was either that or another one.
02:51How do you cook fish a lot, Anthony?
02:54Salmon.
02:55Good.
02:56You've got one fish, two portions.
02:59Two portions from this fish?
03:01Yeah, you do that.
03:02I can try it.
03:03Wonderful.
03:05Thanks very much.
03:06Let's go.
03:07Yay!
03:08I've got a fish, mate!
03:11Made up.
03:13Katie, you've had a long, nervous wait.
03:16Come on, let's do this.
03:17Go on, Katie.
03:18Go on!
03:19Gosh.
03:21Oh, dear.
03:22I am very nervous to be cooking for John and Grace.
03:26Like, they know what they're saying and I don't.
03:32Apples!
03:34OK.
03:35We can do something with that.
03:36Yeah, I'm quite chuffed with that.
03:38Can I take it?
03:39Yeah.
03:40You're trying to get out of here, Katie, aren't you?
03:41I love it!
03:42I love it!
03:44Thank you very much.
03:47Yay!
03:49I like apples.
03:54Now, the thing is, we can't allow you just to have that one ingredient.
03:59So, what we're going to do is we're also going to open up for you the Masterchef Larder.
04:06Yay!
04:07Wow!
04:08That's it!
04:10Wow, look at that!
04:11That's so fun!
04:12That's fantastic!
04:14This is a magical place.
04:16Grab a tray.
04:1860 minutes.
04:20Starts now.
04:22I've always wanted to do that.
04:25OK.
04:26I've never really cooked in drag before, so that's going to be an interesting experience.
04:33I was quite happy I got chickpeas, but the problem now is I can't narrow it down to what I do with them.
04:38There's just so many things to do, so I need to be decisive.
04:41OK.
04:44With Celebrity Masterchef at this stage of the competition, I'm just happy if it's edible.
04:48But they've got to make a plan.
04:51This is about thinking on your feet and not being taken under by nerves.
04:54You might see that ingredient and go to pieces.
04:58Oh, my God, I've never cut fish before.
05:01Oh, mate.
05:02Just eat it, do you know what I mean?
05:04Whee!
05:05Not bad.
05:06Not bad.
05:08I've never done that before.
05:09I can tell.
05:10Oh!
05:1343-year-old pop star Anthony Costa sold 15 million records worldwide as part of the noughties boy band Blue,
05:21and now has a career in musical theatre.
05:24Following a recent health kick, he now cooks most days for his two young daughters.
05:29I'm not good at thinking on my feet as a cook at all.
05:32That 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,
05:41and I just want to not make a fool of myself.
05:43Anthony's definitely struggling with that fish.
05:47How do I take these now?
05:48Oh, mate.
05:50He's got one side off really nicely, the other side...
05:54Looks like he's got a hacksaw to it.
05:58Anthony, how's it going with the fish?
06:00The fillet might look a little bit odd, but I've got a bit of garlic, salt and pepper, a bit of lemon on top.
06:06OK.
06:07So 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.
06:13You know something, it feels like you have been in a boy band, you have been in musicals.
06:19There's always people around you.
06:21I think that's what the scary thing is.
06:23I find the boys around me, like in the kitchen today, we can have a bit of banter and...
06:27What's that?
06:28I'm just on my own.
06:29What's food like when you're on the road?
06:31The boys used to call me spag bowl boy, because all I used to eat when I was on tour,
06:34or going to different countries with spaghetti bolognese, because it was comfort food.
06:39Yes.
06:41Sea bream cooks quite quickly because it's a very, very thin filler,
06:44and I hope that he doesn't overcook it.
06:47It's going to be served with chips.
06:50Ah, yeah.
06:52Crispy on the outside and fluffy on the inside.
06:56I love that he's giving it a go.
06:59Right, frying pan, where are you, love?
07:01I think that to be a great cook, you can't be squeamish about ingredients.
07:09You have to be adventurous.
07:11So I think I'm going to try the haggis first, because otherwise I have no idea what it tastes like.
07:17Mmm.
07:2024-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.
07:34I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude.
07:45Because when you're positive, good things happen.
07:48Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland.
07:53Okay.
07:55How the hell do I flip this without it going all weird?
07:58Oh, no.
08:00She's got her haggis on, which she's pan-frying.
08:03We're getting a potato pancake.
08:05That needs to be crispy on the outside to bring out its real flavour.
08:09Ah!
08:11I'm being a mess.
08:13So maybe I'm going to have to do it like a crumble.
08:15Maybe I'm just going to have to break it up.
08:16Confit egg yolks usually cooked really slowly in olive oil, but she's never done it before, so I'm just hoping it works.
08:23I love confit things.
08:25This is basically a fancy, glamorous breakfast.
08:29Okay, great.
08:31Do you cook?
08:33So I used to cook quite a lot. My dad is Nigerian.
08:35Sometimes when I was younger I couldn't actually eat anything that he cooked because they were so spicy.
08:39My mum, so she's Australian, she cooked like in loads of different things.
08:43She was quite experimental as well, so I think I've taken a little bit from both of them.
08:47Uma, what is this mess?
08:49Yeah, it is a mess.
08:50Clarity.
08:52Okay, so that's 15 minutes gone already.
08:5515 minutes.
08:59Okay.
09:01Ginger in the kitchen.
09:03What is that?
09:0536-year-old drag queen Ginger Johnson grew up in County Durham and played rugby at university for the Newcastle Falcons.
09:13She loves comfort food, but also likes to replicate memorable dishes from her travels.
09:21I 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.
09:29We have our first plan.
09:35I mean, it does say satay sauce, and the first point on the plan is I have literally no idea.
09:39But, you know, we'll get there.
09:41What are you cooking?
09:42Chicken skewers, the satay sauce, and then I'm going to do, like, a cold noodle salad.
09:47You've cooked before.
09:48I've watched a lot of MasterChef.
09:50Did you play rugby?
09:51Yes, I did.
09:53I 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.
09:58That's what happens.
09:59I've heard that.
10:00Yeah.
10:01You know those people that wake up and they've got a Jamaican accent?
10:03That was me.
10:04That's what happened.
10:06Fabulous.
10:07I have my accents, and I just...
10:09Oh, sorry.
10:10Never working apart.
10:11You need some glue.
10:12I've got these glued on.
10:13I can never keep these clip-ons here.
10:14OK, if you find one of these and you're marinated...
10:17Extra flavour.
10:18I'll take it.
10:19Ginger is a confident cook.
10:26Yes, there's lots of laughing, but there's a steely competitor underneath this wonderful make-up.
10:35She's making a satay sauce.
10:38Sade sauce's base is peanut butter.
10:41That needs to coat everything that's going to be the star of the show.
10:45I hope that chicken's cooked all the way through,
10:47and those rice noodles need to be soaked in warm water so they're lovely and soft.
10:52Too hard, they can be almost like eating bits of sand.
10:56Would I eat that?
10:59No, I wouldn't.
11:01OK, chill out.
11:0430 minutes left.
11:06Don't shoot the messenger.
11:0739-year-old vegan Ghaz Chowdhury lost his leg to cancer age 10 and became a wheelchair basketball champion for Team GB's hugely successful Paralympic team.
11:21He's since become a screen and stage actor, performing at the National Theatre and on Broadway.
11:28I'm definitely gunning for the MasterChef crown, and I think it would definitely be going right next to the Paralympic medals if I win it, but I think that might be fool's gold.
11:38I can't seem to narrow down exactly what I'm going to do, but I'm just going to roll with it. Let's see.
11:44So do you have a plan?
11:48Ish.
11:49Ish.
11:50I had the chickpeas, so I'm thinking I'm going to do like a chickpea curry-ish with some rice, with some peas.
12:00I know what sports people are like. You're here to win, aren't you?
12:03No, I'm not. I'm a retired athlete. I'm all about the experience and the journey now.
12:08Gazz is cooking plant-based, and everything within me is willing this to be a wonderful dish.
12:21Stressing out.
12:23Gazz doesn't seem to have a plan.
12:26We've got onions and chillies, chickpeas, all together in a pan, with maybe some tomatoes and a few spices.
12:33He's taking the water from those chickpeas, the aqua de fava, and he's chopped up cucumber with chillies inside,
12:42almost like a sort of mayonnaise-cum, plant-based rice.
12:46Let's just hope that it's delicious.
12:49Just 20 minutes left. 20 minutes left.
12:52Right.
12:54There seems to be blackberries on the floor.
12:56You've never had that before, have you?
12:57Blackberries on the floor? No.
12:58We'll see.
12:59A wonderful dish.
13:00Exactly.
13:01Yeah, brilliant.
13:0231-year-old actor Katie McGlynn won a National Television Award for her best-known role as Sinead Tinker in Coronation Street.
13:10Having learned to make cakes alongside her mum at a young age, she won a baking competition at school.
13:17Ugh, peeling and apples not going very well.
13:20I haven't cooked in a very long time, so I'm hoping it's like riding a bike.
13:26I have fallen off a bike, so I don't think that's going to be a good reference.
13:31I'm quite clumsy.
13:33This crumble's not crumbling very well.
13:36Use your fingers.
13:37Katie, whatever you're doing smells good.
13:38I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick.
13:48Anything with it?
13:49I'm going to attempt to make homemade custard.
13:51Are you a sweet tooth normally?
13:53Yeah.
13:54I love a pudding.
13:55Were you on Corrie?
13:56I was indeed.
13:57It's a very high-pressure environment.
14:00Lots of lines.
14:01What's it going to be like cooking in here?
14:03Is this a rest?
14:04No.
14:05The calmest I am is when I'm playing a character in front of a camera.
14:09I feel like I should do a character.
14:11Yeah.
14:12I'm called Kat and I'm the chef and I know what I'm doing.
14:15That's how you have to do it.
14:17Play the part of a chef.
14:21Smells quite nice.
14:24We want a crispy crumble across the top, then slightly soft underneath.
14:28I've never been so nervous to make a crumble in my whole life.
14:32I need to make Mama proud.
14:38Custard can be easy.
14:39It can be really easy to mess up.
14:42If the temperature's too high, it will curdle.
14:45Oh, this is not going very well at all.
14:49And nobody likes lumpy custard.
14:51How are you getting on?
14:52Just curdling a custard.
14:54You're doing what?
14:55Just curdling?
14:56Just curdling a custard as you do.
14:59So start again and that's what you do.
15:01You've got ten minutes.
15:05Ten.
15:11I haven't touched carbs for about a year.
15:12I love carbs so much.
15:13That's been my downfall for so many years.
15:15So quite big for me to taste a couple of chips today for John and Grace.
15:19They look a bit strange if you ask me.
15:20This isn't what I saw when I saw them on Instagram, so I don't know why.
15:34Three minutes.
15:36Three minutes.
15:37It doesn't look like what I thought it was going to look like in my head when I was planning it.
15:45I've rescued the custard to a degree.
15:4890 seconds.
15:49Start getting things onto plates.
15:50Making it look beautiful.
15:51I don't know how you make haggis look pretty.
15:52And I don't know how you make it sound pretty either, but hopefully I've done both.
15:54Ah.
15:55Ah.
15:56Okay.
15:57Okay.
15:58Okay.
15:59Okay, guys.
16:00Time is up.
16:01Stop cooking, please.
16:02Oh, I've got a noodle dangling.
16:06So any time you mess up and you can't execute properly, it's a deconstructed version of that thing.
16:21Oh, I've got a noodle dangling.
16:25So any time you mess up and you can't execute properly, it's a deconstructed version of that thing.
16:32of that thing anthony you're on good luck thank you first up is pop star anthony who's baked his
16:46ingredient of sea bream with lemon and garlic and served it with potato chips buttered asparagus
16:54broccoli and tomatoes
17:02what i tried to do i gave a bit too much tomato didn't i they're not cooked oh no they're not
17:08cooked no no no they weren't meant to be cooked ah no it's just a bit of decoration like you can have
17:12with it thanks it's all right so do you want me to sing your song or anything this is another level
17:23the fish you really went for it tried to fillet it you didn't make a perfect job it's a little
17:30bit overcooked however you've seasoned it beautifully i'm finding these tomatoes on the side of the
17:39plate just wonderfully hilarious asparagus cooked beautifully a bit of butter across the top chips
17:47soft slightly crisp on the outside the broccoli i think it's been kissed by water yeah i don't
17:53it's actually been boiled in any way at all but fish and chips wonderful cool thank you john thank
17:59you thank you oh yeah that's all right i'll tell you that i'll tell you that
18:07i've sung in front of thousands of people with the boys from blue nothing and i mean nothing was as
18:14daunting as that yay reality star uma has pan fried her ingredient of haggis and topped it with a
18:22comfy egg yolk on a fried potato pancake and served with comfy garlic and roasted tomatoes
18:36this is intense
18:36does it taste terrible love your ambition love the concept tastes delicious yay really oh my gosh
18:50egg yolk's not quite runny enough cook it a bit slower and less crispy potato underneath seasoned
18:56really really well with that lovely peppery haggis sitting across the whole thing
19:00and a big hefty bit of comfy garlic soft and pasty just setting the whole thing off really impressed
19:07for first round tastes good oh thank you so much absolutely bang on brief haggis is the star of the
19:14show you've thought about the pepperiness of the haggis and used it there's your meat but then you've
19:21got your carbohydrate and you've really done that well but then the sweetness of the tomatoes it's great
19:27thank you so much guys what a good start
19:33that went as good as i could have imagined it to go actually even better so i'm really excited for
19:38the next challenge
19:42drag artist ginger has used her ingredient of peanut butter to make a satay sauce
19:48served with soy ginger and garlic marinated chicken skewers
19:53and a rice noodle salad made with thai basil and sesame oil
20:05ginger that is a great plate of food i love your satay yes peanut butter star of the show but elevated
20:15perfectly marinated beautifully browned chicken and then the noodles are delicate beautiful
20:25bingo oh great the chicken lovely and salty with soy the marinade on the outside glossy and crispy as well
20:33fabulous satay sauce great consistency not claggy in any way and the noodle salad in there sesame oil and then you put in
20:41thai basil making it slightly and a seed as well this is a great start to competition ginger
20:51i feel great you know i feel really really good
20:56that's terrifying i did not know what i was doing but it seems it was fine so that's a win
21:02that's a win
21:06gaz
21:12gaz what have you cooked for us a deconstructed hummus with some grilled vegetables and a
21:20yogurt that i made from the aquafaba like a tangy yogurt
21:24never have i had deconstructed hummus
21:26i've eaten in thousands of restaurants so this is a new experience for me
21:41it's not the prettiest plate but gaz you've got flavor you know how to give something a punch
21:47that's for sure good on you thank you great basic skills here rice cooked nicely dressing made from
21:54mac with a father chickpeas seasoned really well i like it gaz cheers
22:00gaz this is a strange looking plate of food it's all a bit kumbaya it's all a bit day three at
22:07glastonbury this dish would be fabulous if you just had the confidence to make a
22:14curried sauce that went with it because this is the basis of a beautiful chickpea curry
22:19you do feel like you're transported into this alternative realm well done
22:31and you've got to kind of get your bearings in your feet quick that's how i feel in there
22:36oh dear finally it's actor katie she was given apple and has made an apple sultana and brandy crumble
22:48served with vanilla custard
22:50that is delicious oh my word thank you it's the beautifully spiced apple the standard of
23:08the crumble is delicious buttery and quite squidgy but at the top crumbly and that for me is just
23:15perfect i'm a happy girl apple had to be the star of the show and you're showing it off underneath
23:22there i've got the flavors of sort of apple flapjack and cinnamon but lovely and warm and really
23:28comforting custard lovely little flecks of black vanilla going through the whole thing creamy and rich
23:36i've got no complaints at all great job oh thank you very much thank you thank you thanks katie
23:42oh my word oh my word i'm just really proud of myself because i turn something into something so that's good
23:55celebrities your first challenge is officially over
23:59it's been a fantastic start you're going to have a well-earned break and we'll see you
24:07for the next challenge very soon thank you off you go thank you thank you
24:13oh
24:21impressed absolutely we've got some people that can actually cook oh
24:28hey it went well it was good i feel like i've really gotten away with it
24:33ginger just didn't know fear wow chicken beautiful noodle salad satay sauce i'm suitably impressed
24:44katie pulled an absolute blinder i'm really hoping that that crumble has made her realize she's just as
24:51good as the other celebrities uma sees everything as a challenge and a learning experience it's very
24:58interesting there's definitely some skill as well i think anthony as a performer is used to just
25:05throwing everything at it getting onto stage and just going with it he can't do that here but he did
25:10fill the fish i mean the good definitely outweighs the bad gaz got chickpeas and i really thought
25:16that he might have known to make a sauce or something with it yeah but he cooked rice really well
25:22he did season those chickpeas really well they're five really exciting cooks as far as i'm concerned
25:28well at least we didn't kill anyone and what an amazing introduction for you i'm having the time of
25:36my life and you've still got your earrings on it didn't end up in anybody's noodles well you can now
25:43see they've got some basic skills but now it's time to test their palette now this is a challenge i'm
25:50excited about welcome back you've all come back that's a good sign no one's run off
26:12to be a great cook you need an excellent palette this next challenge we call the palette test
26:23i don't know if i've even got a palette
26:28where is it where do you where do you keep it is it in me handbag
26:32in front of us on this table there are ingredients cut into cubes and your job is to identify each
26:44ingredient an incorrect answer will mean you are eliminated from the challenge and amongst these
26:52ingredients there are fruits vegetables meat fish dairy products the celebrity that names the most
27:05ingredients will become our winner and that winner will get themselves an advantage in the next round
27:1310 minutes extra cooking time which could make all the difference to your competition
27:19i really want that 10 minutes because it will help me a lot in the next challenge which is really
27:26really what i need there's more we want you to really really rely on your palette
27:38so we're going to be doing this challenge blindfolded
27:43i've put the blindfold on and my other senses are already sharpening wow this is a good blindfold you
27:54really can't see anything at all just hoping it doesn't mess up my hair first up it's ginger
28:05i think i know what it is but should i taste it have a bite it's not that difficult to work out
28:10it gives me loads of confidence it's a cucumber ginger you are still in the game yeah
28:17umar it smells really familiar and tastes really familiar tomato you're still in the game yay
28:27yay yay this cube i know exactly what it is i tasted it i smelled it is it orange well done get in my son thank you
28:43thank you cube number one feels really firm
28:53oh carrot congratulations still in the game
29:02it's bitter it's got a kick to it apple granny smith movie
29:08it's the name names as well you know it's gay you know casmondo ain't you mate still in the game
29:18congratulations you've all passed the first round now things will start to get a little bit more
29:26difficult
29:27feels exactly the same as the last one as i'm bringing the cube closer and closer to my face
29:39all i can think about is i really need this extra 10 minutes i am convinced it's melon it's the most
29:47melony tasting melon that i've ever had in my life it's melon ginger yeah remove your blindfold oh no
29:57door oh my god it was pineapple yes clearly sorry you're eliminated out the door yes please okay bye
30:06i am genuinely furious absolutely furious with myself i still am and then
30:15there was four it's getting serious isn't it guys
30:18okay thank you cube number two is a bit more difficult i know by smelling it that it's a citrus
30:31fruit so it's between a grapefruit and a clementine is it a clementine
30:37oh ilma wrong please take off your blindfold it's great fruit isn't it damn
30:46i'm so upset because i was so close
30:55i pop this cube in my mouth it's juicy it's firm i know exactly what it is
31:00is that's a beetroot great palette oh get in well done thank you katie
31:11cube number two feels very strange it's got a hole in the middle
31:17i know what this is i want to say plum but i'm not 100 sure
31:23oh i don't think it is um kiwi it was a strawberry oh you're joking
31:34oh my word but the good thing is you can take your blindfold off i'll never look at a strawberry
31:40the same again what an idiot thank you i am so annoyed at myself because i love strawberries
31:50and i couldn't tell the difference because of a blindfold
31:55guys in front of you there's a tire with a cube on it so it's firm it's soft it feels quite watery
32:04could be a grapefruit could be a orange i'd say lemon congratulations round three gentlemen and
32:17you are the last two standing so we are going to go to sudden death good luck bro good luck brother
32:25you will both be tasting at the same time
32:34so it's just me and gaz now going head to head going at it anthony is eating already
32:41it feels like i'm at wembley lining up the penalty about to take it and i don't want to be the guy
32:48that misses it that is a watermelon oh my god and yet you're still eating gaz yeah i'm trying to
32:56do it like oh yeah it's so sour i say lime you're both correct wow well done
33:17anthony and i are doing round after round it's getting very intense i think it's a radish
33:22i've got blue cheese you're both correct well done wow
33:32my senses are being stretched
33:36it's ginger gaz is sure his is ginger and that puts the pressure on me it's some meat
33:43i'm chewing it and chewing it and chewing it and i just cannot work out for the life of me what it is
33:48is beef gentlemen remove your blindfolds we've got ourselves a winner
33:58anthony yeah sorry to say that was a cuba ham
34:04i feel gutted being pipped to the post but i accept it like a good loser that i am
34:08it makes winning that ever so sweet in the next task
34:14gaz congratulations you get an advantage 10 minutes extra in the next challenge
34:19appreciate it thank you gentlemen take a well-known rest we'll see you soon thank you
34:22hello hello hi what happened well done that was intense it feels good to win that challenge i think
34:32every single second counts in the masterchef kitchen so hopefully i'll make good use of that 10 minutes
34:52i'll make good use of that 10 minutes
35:02welcome to the celebrity masterchef street food market
35:09you may know that i love comfort food and street food is the ultimate comfort food
35:17you've got a brief to cook for us food that you would serve from your own food stall or food truck
35:25one hour gaz you got an extra 10 minutes at the end of it should you need it celebrities let's cook
35:37all the oil food truck food can be a little bit naughty it'd be a bit spicy maybe a little bit greasy
35:44the most wonderful part of a host of street trucks is the foods from everywhere you walk up and you
35:50have the world on your plate i feel excited to be cooking my own food for the first time
35:57because i don't think it will be anything that they've tried before
36:01uma what surprises have we got coming from your food truck well i am making nigerian street food so
36:08yay so the first one is called moi moi and it's kind of like a savory pudding i also love the name
36:16of it i think it sounds really cute like a little character that you would get on children's game i'm
36:22also making something called beef suya it's like fried beef and it has like a spicy mix on top of it
36:28and then a peanut crumb when you're cooking food that's to do with your family and your heritage
36:34is there a lot of pressure i know i hope my dad's proud his name's bronco when i told him that i was
36:41making this he actually laughed so suya a lovely spiced piece of beef flash fried so it goes quite dark
36:52on the outside but it's slightly pink on the inside i'm so excited about emma's my my because i do like
37:01a suet pudding everything is looking good a savory steamed pudding made from black eyed peas suet peppers
37:10and she's got chilies boiled in a pot and then turned out on the side but it's also spicy i love spice
37:19but i will admit sometimes nigerian food can be a little hot for me these weren't my two favorite
37:26foods when i visited nigeria with my dad but i wouldn't say that i'm a seasoned nigerian cook
37:33so i think this is not something i know but it's something that i love
37:4115 minutes gone 45 minutes left i'm alive something's happening hopefully it's food
37:49this dish fits the brie because it's exactly what i would want to get from a food truck on day four
37:56of glastonbury when you need to kick up the bum to remind you that you're a human being
38:00what am i doing concentrate ginger ginger's street food dish is chicken on waffles that is the ultimate
38:08after clubbing comfort food waffles are difficult to get right they need to be crispy they also need to
38:15be a bit fluffy she's putting gherkins into the batter i'm worrying now whether the waffle will
38:21actually work there is a lot going on but i'm going to get there i hope well i will or i won't
38:26won't i chicken crispy on the outside and lovely moist and hopefully really well spiced then we've got
38:33this buffalo maple dressing across the top maple syrup slightly smoky a little bit woody but too much of it
38:40and it becomes almost like you are drinking syrup with that she's also got blue cheese slaw
38:46delicious oh wow okay ginger do you have a name for your food truck ginger johnson snazzy dinners
38:53i've got to get the name up there that's the drawer to begin with got to bring them in and
38:56then give them something delicious i want to feel like it's 2am we've been disco dancing yeah we've
39:02got soul feet yeah and we're gonna have chick we're at the halfway point 30 minutes left you on time no
39:16we are not on time okay but i'll get there i'll get there calm down ginger
39:20i love greek food i love street food i'm from coronation street so my food truck is called
39:33greek street food truck oh i'm just having a little bit of a workout
39:44katie you had such a strong start but you look more nervous now than you did before what's happened
39:50because we have to know what we're saying with it we practice this at home so i just really hope
39:56you like it tell us what you're cooking so i am making a chicken gyros with a flat bread and halloumi
40:02fries and a tzatziki dip what is it about greece that you love i love the food and all this kind
40:08of reminds me of my granddad because he used to take me to greece a lot he used to love mediterranean food
40:13so it's for him i think this dish oh dear right cut some chicken chicken thigh needs to be cooked
40:30all the way through if it's done properly it's the most delicious part of the bed i'm probably slightly
40:36behind i absolutely adore halloumi it's the cheese that you can fry never done this before
40:46this is certainly a first herb it season it and hurl it into oil wonderful stretch
40:55how you getting on kate just about got the time i think how are you getting on oh all right babes
41:07me and the boys did a lot of festivals last year so there was food trucks in and around where we
41:11were performing you've got your thai your greek your chinese and you can smell this lovely aroma of food
41:17just coming out of you it's great and i love it and i'm a big fan team are we good yeah yeah i'm not
41:25happy
41:29auntie what are you cooking for us pork souvlagi on flatbread greek salad on the side tadjigi bob's your
41:36uncle whatever's your aunt is this something close to your heart yes very much so i grew up in cyprus i
41:42lived there for about three four years as a kid and souvlagi was where you went it was like the little
41:48shacks used to see the old grannies it just brings back memories of home life when i was growing up out
41:53there it feels to me like you're talking about the happiest times of your life growing up yeah defo yeah
41:58on the beach walking to school no hassle carefree great your street truck what's it called costalota
42:05grieca anthony has opened up his heart with his food truck and he's making a souvlaki bits of pork
42:18which is going to be marinated really well with garlic he's got rosemary and oregano hopefully it
42:23ain't gonna be undercooked needs to be grilled beautifully and cooked all the way through i don't
42:30want a half cooked soggy flavorless flatbread that would be hell i'm nervous because it's a dish that
42:38i've worked on it's just whether the governors have proved it you know what i mean anthony is
42:43clearly a caring instinctive cook but has just an air of chaos at all times
42:5210 minutes 10 minutes to go guys you have an extra 10 minutes should you need it
43:02i'm definitely not cruising it and i'm over the moon that i've got the extra 10 minutes because
43:06i think i'm going to need it i'm hoping to show john and grace that i can stick to a plan and not
43:13cook off a vibe like i did in the first challenge and that i can deliver on something that i decide and
43:17execute guys tell us about your food it's a japanese inspired rice bowl like a donburi with a nod
43:28to what i used to love eating as a kid which was fish and chips so plant-based tofu fish with a japanese
43:34teriyaki donburi what's this food truck of yours look like like the aesthetics of the original karate
43:40kid dojo maybe i've got like one of those bandanas on as well getting my mr miyagi on wax on wax off
43:46exactly
43:49a donburi bowl to me is lovely and refreshing sushi rice vegetables great not everything is behaving like
43:56i thought it would so i'm having to improvise a little bit with that he's got his own version of
44:02plant-based fish a piece of tofu which is then getting a batter with a batter flavor with nori
44:08seaweed so it does taste like the sea gaz is taking the tofu he's battering it my batter mixture isn't
44:16quite sticking as well as i thought it would then he's bread crumbing it gaz one or the other you're not
44:24marco pierre white this is a difficult thing to do i just hope it's not too stodgy five minutes
44:32everybody just five minutes guys you've got 15.
44:35i've got to make the sauce then plate everything up oh dear oh come on
44:48hello me i think that needs a little bit longer
44:54come on salad on go go go go go guys you should be plating now you've got 90 seconds everybody just 90
45:01seconds don't go on the floor don't go on the floor come on come on come on come on whoa
45:11go quick
45:18that's it guys time's up done katie put it down
45:23sorry oh just made a mess well done guys you've got 10 minutes just 10 minutes yeah okay
45:32the sushi rice is the problem it didn't cook through as quickly as i thought they would
45:38it'll have to do okay don't run out of time now quick quick quick quick yeah
45:44you can do it bro
45:45oh less than two minutes happy with the way of sucking nope but it's gonna have to do
45:56you done yep thank you thank you guys
46:02first round's on you bro oh no doubt no doubt i felt so bad you guys have like i didn't
46:07uh hopefully it tastes all right we'll find out soon enough i've got any eyebrows left ginger
46:15coming up go on ginger
46:20yeah hello first up is drag artist ginger whose food truck offering is deep fried chicken thighs
46:28marinated in buffalo sauce and maple syrup served on waffles made using pickled gherkins
46:36and a blue cheese cabbage and apple slaw
46:47i love the crunch of the chicken but the chicken is tender you haven't held back on that sauce it's hot
46:55my nose is running and that's what i want from spicy food i doubted you could add dill pickles to
47:02batter and for it still to be delicious and fluffy and light it works i've got sweet maple syrup saltiness
47:11of blue cheese pepperiness from the cabbage that lovely sharpness from the pickles moist chicken
47:16i think it's delicious good like a lot i can't believe it john said it was delicious my job is done
47:31that's it uma inspired by two nigerian street food dishes reality tv star uma is serving beef suya
47:41grilled beef marinated in a chili and peanut sauce topped with a peanut crumb and a muy muy
47:48savory pudding made with black eyed peas and beef suet with a chili red pepper sauce
48:03i love the beef it's still tender still succulent
48:07i love the scattering of the seasoned crushed peanut crunchy moorish
48:13and then this vibrant red pepper sauce sweetness and saltiness i could quite easily eat all of this
48:23your pudding this muy muy does not have a dissimilar flavor to haggis oh wow
48:31the spicing in here is almost like flavor of cinnamon going through it and the texture is of a sausage
48:37meat i like it a lot and i think the bronco should be really proud of his daughter thanks dad
48:48i think i definitely did my dad proud he would be impressed that he even attempted to make that in
48:54the first place so i feel really really good
48:57actor katie has made a greek inspired food truck dish of chicken gyros served in a pita bread with a
49:07tomato spring onion and oregano salad tzatziki and paprika spiced halloumi fries
49:18mine has escaped sorry it's got a mind of its own but it's all there it's all there right
49:27the chicken you might have got more color on it but it's seasoned the halloumi smothered in paprika
49:39delicious the tzatziki with a huge punch the spring onion beautiful
49:46breads they're cooked all the way through but they're slightly doughy but it's generous and it's
49:52indulgent i feel slightly relieved i thought the comments would have been a bit worse just because
50:01it's not up to my standard what i did i'm not thrilled but it could have been worse anthony
50:11come on come on pop star anthony's food truck dish is pork souvlaki kebab served on flatbread
50:19with tzatziki sauce with tzatziki sauce and greek salad i hope it's all right
50:28i can hear anthony deflating like a tire
50:36that'd be seven pound 15 i check in
50:38the pork is just cooked the marinade could be seasoned a little bit more the flatbread possibly
50:50needed a bit longer however i love your creamy ziki not a bad plate of food salad's fantastic your pork you
51:01could give it a little bit more welly a little bit more heat to get some color on the outside of it
51:06this to me feels like you're frightened of actually just giving it real power
51:14it's a pressure cooker and you're trying to like clean there and not use that same knife with that and
51:20taste there and everything just goes through your head and you're just like
51:34finally it's paralympic medalist gaz who's made a vegan fish donburi nori breaded and battered tofu
51:42coated with teriyaki sauce served on sushi rice with a cucumber and carrot salad
51:58i really love that sticky teriyaki sauce that's really good the bits of tofu you've got a batter and
52:04you've got bread crumb so although there's a little bit of nori through the batter
52:09it doesn't quite deliver that fishy flavor you really need the big problem here is the rice is
52:15not cooked enough with a rice bowl that's that's always a bit of a problem you've tried to do
52:20something very complex with the tofu it's ended up fried and stodgy and tasting mainly of oil however
52:27there was something very authentic about this this is street food so you're on brief okay
52:34that was so hard i had the extra 10 minutes but i could have used another hour to be honest
52:49you have cooked your hearts out today and beyond doubt we have a far better idea
53:00of who you are and your skills right now nobody's going home but the next time we see you
53:08the pressure will truly be on because somebody will be leaving the competition
53:14thanks very much indeed see you soon see you soon bye
53:23there are a few front runners here ginger that chicken crispy batter on the outside the waffle
53:30with gherkins running through it clever idea gingers want to watch
53:35ooma wanted to show off her heritage and she surely did that savory pudding tasted great she brings
53:41her confidence i like her katie's chicken with yogurt flatbreads weren't quite right it tasted okay
53:49i did feel for her my head's gonna explode mate i can't deal with any more pressure
53:55i think a lot of what anthony did today was just a little bit subdued that poor could have done with a
54:00lot more color on the outside it's subdued you're absolutely right my bags are packed i'll see you soon
54:05guys went for something quite difficult a tofu we wanted to flavor it like fish things didn't
54:14quite go to plan i do worry for guys right now they're all safe but very very soon one of them's
54:19going to be going home
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