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S20 E02

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Fun
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00:00Food is so much more than what's on the plate
00:02because it connects you to a time.
00:04It connects you to a safe place
00:06and it teaches you so much about the culture as well.
00:11I've got five recipes for you to cook
00:13that I grew up cooking,
00:15that I absolutely love,
00:16that represent the four regions of India.
00:19North, South, East and West
00:21and Sri Lanka.
00:23So I'm very excited to see
00:25how you get on with these recipes.
00:30You're about to cook restaurant-quality food
00:31and that's what it's got to be.
00:3490 minutes.
00:36Let's get cooking.
00:37Let's do it.
00:38Oh, we're straight in, are we?
00:44I love Indian food.
00:46There's nothing like a good curry
00:48to warm you up in the north.
00:53I'm probably the most nervous man in the room
00:55because these are all recipes
00:58that put so much love and heart into writing.
01:01I'm excited to try new things.
01:03What could possibly go wrong?
01:06There is a huge element of intuitive cooking
01:09when it comes to Indian food.
01:11I want to see them taste,
01:12especially when you've got these complex dishes.
01:14It's going to be a challenge.
01:17I think I've got the most of that I have to do.
01:19I've been stitched.
01:19I want to see them engaging with the ingredients
01:25and cook something delicious for us to eat afterwards
01:29because I'm starving.
01:34What was carp?
01:34Is that carp?
01:37I've never really dealt with a full fish before.
01:41Katie is a star of Coronation Street.
01:44She's clearly a good home cook.
01:47That crumble she made, absolutely delicious.
01:50Timing is a little bit of an issue,
01:52but just a bit of confidence, Katie.
01:54That's all she needs.
01:55I'm proud of myself so far,
01:57and the fact that my food's been edible
01:59and I've had a giggle,
02:01that's what it's all about, isn't it?
02:04Katie's been tasked with cooking
02:06one of Karen's favourite South Indian dishes.
02:10Banana leaf fish with okra and yoghurt.
02:13Cooking anything in a banana leaf
02:14gives it both theatre but a lot of flavour.
02:18It is just the most glorious dish
02:19because you bring it to the table,
02:20open it up, and it's a celebration in itself.
02:23Katie's taking a whole bream.
02:25So I'm calling the fish Bert,
02:28Bert the bream.
02:29She has to cut it all the way through to the bone.
02:32Go for it.
02:33Come on, you can do this.
02:34Because then it's marinated with a mixture of spices
02:36which is turned to a paste.
02:38Then a masala paste is made.
02:40Oh, it's making my eyes water.
02:42With onions, curry leaves and tomatoes,
02:45a little bit of coconut milk.
02:47That's then put across the top,
02:48and all that lovely spicing being enough to coat it
02:51but not to actually overpower the flavour of that fish.
02:58Don't know what I'm doing,
02:59but I'm just happy I've got instructions.
03:02Make sure you cook the masala sauce
03:04that you're going to put on top of the fish.
03:06Nice and thick.
03:07It shouldn't be too watery.
03:08OK, I'm just excited to try it more than anything.
03:11It's exciting.
03:13What's your biggest worry right now?
03:14The timing again.
03:16But I've always wanted to learn how to cook a whole fish
03:19because I think it looks really cool
03:20and it's going to be tasty, I hope.
03:23Right, what's next?
03:27Cut the top.
03:28That must be the top.
03:30Ginger, our drag queen,
03:32gives herself a huge amount of work to do
03:33and delivers really delicious food.
03:35There's talent there.
03:36Whatever the circumstances,
03:38Ginger will deliver.
03:40Her first challenge is to tackle a whole green coconut
03:44for a prawn curry cooked and served inside the shell.
03:48Wow, it's a workout, isn't it?
03:51Each challenge is a new, fresh hell in the kitchen.
03:55I don't cook a lot of South Asian cuisine.
03:57I do eat a lot of South Asian cuisine.
04:00So who knows what today's going to bring?
04:02It's a dish from East India, specifically West Bengal.
04:07It's a light flavouring but has a beautiful aroma and smell.
04:11Inside that coconut, there's lots of clear coconut water.
04:15Okay, in we go.
04:17Oh, right in the face.
04:21She's got to hollow the whole thing out.
04:24Scoop out the flesh.
04:25That jelly-like white flesh with the coconut water
04:30is added to fresh prawns, garlic, ginger, cumin, poppy seeds.
04:38Ooh, this is scary.
04:47The coconut is then sealed with a dough around the outside
04:51like a pie top, and then it's baked in the oven.
04:54Bringing a whole green coconut to the table
04:57and opening it and scooping out
05:00a delicate prawn curry from inside.
05:02That lovely visual, sensory delight.
05:07Okay.
05:09Junji, you look like you're having a ball.
05:10I am, I'm having a great time.
05:11I've never eaten a curry out of a coconut,
05:13that's really exciting.
05:14You're going to have to be careful
05:15about whether the prawns are cooked at the end or not.
05:17I think it's just going to be surprises all afternoon, really, isn't it?
05:20How are you feeling about the competition?
05:21I'm feeling good, you know.
05:22I'm trying not to think too much of it as a competition,
05:24and more as just like a really fun cooking holiday,
05:26so that the pressure isn't on me.
05:28All the years I've done Mars Chef,
05:29I've never heard anybody
05:30describe it as a cooking holiday.
05:34You've never been on holiday with me.
05:36Get on with that.
05:37See you later.
05:37Look, something's happening in there.
05:4020 minutes gone, everybody.
05:42An hour and 10 minutes left.
05:43Don't slow down.
05:44Keep it going.
05:47Anthony, pop star and actor.
05:50His ideas are good,
05:51but I want a bit more oomph.
05:53I want a bit more showman that Anthony truly is.
05:56He's so lovable,
05:58but his nerves, I take him under.
06:00He's taking on a red chicken curry
06:03inspired by Karen's travels to Sri Lanka.
06:06This curry really blew my mind.
06:09It had a whole array of different flavours
06:11that we weren't used to.
06:12Things like lemongrass had pandan,
06:14and it's just such a warming, gorgeous curry.
06:17I love following a recipe
06:20because it's there step by step.
06:23It's like a script.
06:24Bang, bang, bang.
06:25If this goes wrong,
06:27it ain't my fault, mate.
06:29I've followed it.
06:31That Sri Lankan red chicken curry
06:34needs to be really spicy and hot.
06:38He's first marinated the chicken
06:39with a mixture of spices and garlic and ginger.
06:43The chicken goes in with onions,
06:45sweet coconut milk,
06:46he's got to make sure it's vibrant.
06:50He can't just rely upon the recipe.
06:52He's got to taste his food as well.
06:55Oh, mate, that's bonnet de douche, that.
06:58Do you like curry?
07:00Love, love a curry.
07:01I can cook it, but I can't cook it.
07:03Do you know what I mean?
07:03Well, if anybody is going to teach you,
07:06it's this man.
07:07The way I always teach curries
07:08is layering curries.
07:10You're not just putting everything into a pan
07:12and boiling them.
07:13Imagine a great song.
07:14If everyone's not playing their bit perfectly,
07:17you'll have a terrible song.
07:18I get it, I get it.
07:19Told you it was a learning curve.
07:21It is.
07:26Uma, reality TV star,
07:29has amazing ideas about food.
07:32Putting the haggis onto the rosti,
07:34absolutely ingenious,
07:36and then cooking Nigerian food.
07:38She'd put her own spin on it.
07:40I really admire what she's doing.
07:43Uma's got paneer,
07:45takadal,
07:46and pilau rice.
07:48Probably three of the most iconic
07:50and well-known Indian takeaways
07:52in all of Great Britain.
07:55But,
07:55she has to make her own paneer.
07:57Paneer is Punjabi cheese
08:01from the north of India.
08:02There's nothing like
08:03good homemade paneer.
08:04My mum made it for us growing up.
08:07Never made paneer cheese before,
08:09so I think that would be a test.
08:13You split the milk,
08:14and while it's hot,
08:15you get it into a cheesecloth.
08:17And then you want to tie it
08:18really nice and tight,
08:19and then press it.
08:22I'm scared that it's going to burst.
08:24Did you add a little bit of salt?
08:25Not yet.
08:26I'd add some salt
08:26and just give it a quick mix.
08:28Yeah.
08:28And then squeeze it through.
08:29Okay.
08:32That's going to be cooked
08:32in a spinach gravy
08:33made with freshly sautéed spinach,
08:36a little bit of tomato and onion.
08:39If you were in Punjab,
08:40this is what you'd be eating for dinner.
08:41Oh, that's amazing.
08:42And you're doing it in 90 minutes.
08:44I am a bit worried
08:44that I'm going to not get this
08:46all done on time,
08:47but I'm trying my best.
08:48She's unflappable.
08:50Oh, I love that.
08:50Good luck, you're mum.
08:51Thank you, guys.
08:53Not being able to prepare
08:55makes me a little bit nervous,
08:56but I am confident
08:57that I can pull it off.
08:59I'm trying to strain
09:00all the liquid out of it
09:01as much as I can,
09:03so I need to put some weight
09:04on top of it.
09:10Gaz, actor and Paralympian,
09:13he's vegan,
09:14and he wants to celebrate that food.
09:16He's proved himself
09:17to have an absolutely fantastic palate.
09:19He won the palate test,
09:20but now what I want from him
09:22is a coherent plate of food
09:24without any mistakes.
09:27Gaz is making Karen's version
09:29of popular Indian street food,
09:32Bombay Frankie.
09:33This is a dish
09:34very close to my heart.
09:36We'd go off after school
09:38to one or two of these vendors
09:40who, you know,
09:41we always love
09:42and eat a chicken Frankie,
09:44a mutton Frankie,
09:45and on occasion,
09:46a potato Frankie.
09:47This is a potato sandwich.
09:50Crushed potatoes
09:51with loads and loads of spices.
09:54I think the potatoes,
09:55there's like a few large chunks
09:57that haven't cooked through.
09:59Pan fried so it's nice
10:00and crispy on the outside.
10:02With that,
10:04he's got a classic
10:04Indian green chutney,
10:06and that means lots of mint,
10:08coriander, green chilies.
10:10But the big thing
10:12seems to be making this roti
10:14that's sitting underneath.
10:15A lovely thin bread,
10:18slightly flaky,
10:19a little bit of oil
10:20on the outsides,
10:21because he needs to roll
10:22the whole thing up.
10:23Like the best Indian wrap
10:25you've ever had
10:25in your whole life.
10:30I messed up.
10:32Not to start again.
10:34As soon as I saw Karen,
10:35I was like,
10:37oh, okay.
10:38In some ways,
10:38I was excited
10:39because it's flavours
10:40that I know.
10:41In other ways,
10:41I was like,
10:42I felt the weight
10:43of the entire subcontinent
10:45on my back.
10:47Where's your family from?
10:48Pakistan.
10:49So you understand spicing?
10:53Yes.
10:55Yeah, for the moment.
10:55It wasn't a convincing answer.
10:57That's why my mum
10:57doesn't let me in the kitchen.
10:58Or didn't let me
10:59when I was growing up.
11:00So all the food
11:01that you grew up with,
11:01your mum and your grandmother
11:02used to cook for you?
11:03Yeah, pretty much.
11:04Have you ever had a Bombay Frankie?
11:05No, not at all.
11:06First time.
11:07Rotis not going to be easy,
11:08but I'm sure you'll do well.
11:09I can't wait for my...
11:10No pressure.
11:15You're over halfway.
11:20Katie's bream is marinating
11:21in turmeric, chilli and lime.
11:24But there's a question mark
11:25over the consistency
11:26of her masala sauce.
11:28Is that cooked down?
11:30Yeah.
11:30You cooked it?
11:31Yeah.
11:32I will just cook it
11:32for a little while longer.
11:33All right, thank you.
11:35I can see she's panicking
11:36a little bit right now.
11:38I went and checked the paste
11:39that she made
11:40was a little thinner
11:41than I wanted it,
11:41so I've got her
11:42to cook it again.
11:43This just needs to reduce,
11:44Donald.
11:45Needs to go to, like, a paste.
11:48But she needs to act quickly now.
11:50It's a big fish.
11:52It needs to bake through.
11:53So she'll need it
11:54at least 18 minutes
11:55from the looks of that fish.
11:57She also needs to get going
11:58on her vegetable garnish.
12:01Make sure you're cutting
12:02them to the right size
12:03because otherwise
12:03they cook unevenly.
12:04OK.
12:05Okra is one of my
12:09favorite vegetables,
12:10but it's got to be
12:11cooked properly.
12:12Biting into crunchy okra
12:13in this particular dish,
12:14I don't want it.
12:17Ginger's prawn
12:18and coconut curry
12:19is in the oven.
12:20She's now rolling out dough
12:22for a Bengali flatbread
12:24to accompany it.
12:25Luchis are these
12:27lovely, delicate,
12:28fried breads.
12:29They puff up
12:30like magic.
12:31If you're making them
12:32for the first time,
12:33need a little bit of technique.
12:34You need to roll it out
12:35perfectly.
12:36That's kind of supposed
12:37to be a circle.
12:39And then deep fry it,
12:40making sure
12:41it puffs up fully.
12:43It's nice and crispy.
12:45Newsflash,
12:46something is happening.
12:47Is it about...
12:48Is it going to do it?
12:49Ginger, what's happening?
12:50What's happening is
12:51these things are supposed
12:51to turn into balls
12:52after 10 seconds
12:53when I put them in the fryer.
12:55It's not turning into a ball.
12:57The thickness of that dough
12:59is all important.
13:01Too thick,
13:01they won't puff up at all.
13:03Oh, oh, oh.
13:05Right, I've rolled it out
13:06too thick.
13:06That's what it is.
13:07Because this guy
13:08is going straight away.
13:09I've got to get it
13:10as thin as I can.
13:13You want to get
13:13the edges even.
13:15Oh, okay.
13:15If you want that puff,
13:16this is the only way to get it.
13:17Fine.
13:19Let's try another one.
13:21I had all the time
13:22in the world
13:23about five minutes ago
13:25and now suddenly
13:25it's feeling quite desperate.
13:29Also challenged
13:35with the dough
13:36is Anthony.
13:37His red curry
13:38is accompanied
13:39by a Sri Lankan staple,
13:41string hoppers.
13:43You take this rice flour,
13:45mix it with a little bit
13:45of oil, water, salt
13:47until it comes together.
13:49You then put through
13:50a lovely string hopper press,
13:53a bit like rolling out
13:54fresh pasta.
13:56Making string hoppers
13:57in front of the person
13:58that's formed
13:59a whole business
14:00around making string hoppers.
14:01Do you feel the pressure?
14:02Very much so.
14:04Effectively,
14:04you're making spaghetti.
14:05It's delicious
14:05and it's a great way
14:07to enjoy that curry.
14:09I hope so.
14:12Last thing you want
14:13is these things
14:14to get all crumbly
14:15and just break apart.
14:15Wow.
14:19It's a bit like Play-Doh.
14:20You know,
14:21like my kids
14:22have these toys.
14:23Then you get
14:24these lovely
14:24little rice flour discs.
14:26Steam them
14:27for a few minutes,
14:27not too stodgy,
14:28light,
14:29that you can just
14:30mop up your sambals
14:31and chicken curry
14:32with as you do
14:33in Sri Lanka.
14:34It's just like
14:35these lovely
14:35squidgy things
14:36coming out
14:37of this machine here,
14:38so I'm loving it.
14:40He's doing it.
14:41They're steaming.
14:43A revelation.
14:44Across the kitchen,
14:46Uma's full focus
14:47has been on
14:48just one of her
14:48three main components.
14:50Look at that paneer.
14:51Does it look good?
14:52It's amazing.
14:53Yay!
14:53Look at that.
14:54That's perfect.
14:55And is only just
14:56getting the lentils on
14:58for the next element,
14:59the tarka dal.
15:00Just trying to get
15:01the lentils soft enough.
15:03So a tarka dal
15:04is simply
15:05a stewed lentil
15:06and then the tarka
15:07is really
15:07the spicing you add
15:09to the boiled lentils.
15:10Some whole spices,
15:11garam masalas,
15:12you feel the warmth
15:13coming through.
15:14She's got to resist
15:15the urge to rush.
15:17She's got to make sure
15:18that she cooks those lentils
15:18all the way through
15:19in spiced water
15:20before she adds it
15:22to the tarka.
15:24Is this something
15:25you might do at home?
15:27No, not really.
15:28I don't actually
15:28eat lentils at home,
15:30but I have been
15:31to a restaurant
15:32where they had lentil
15:33sort of dull,
15:36is it called?
15:36Yeah.
15:36So I'm quite excited
15:37to taste these, actually.
15:39You're boiling them.
15:39Don't need to stir them
15:40so much.
15:41They will take their time.
15:45Gaz has got
15:46his potato filling
15:47prepped for his
15:48Bombay Frankie,
15:50but now he needs
15:51to tackle cooking
15:52the all-important wrap.
15:54Oh, no, I'm burning.
15:55I'm burning the roti.
15:56It's all going off.
15:58Keep going.
15:59That was a trial.
16:02Gaz is the only
16:03bench so far
16:04where this has actually
16:04been what felt like a fire.
16:06This is a hard task.
16:07We have piled
16:08on the pressure.
16:10I do worry
16:10for Gaz right now.
16:13Yeah, it didn't work out.
16:15Roll that out
16:15a little thing.
16:17It's the thickness
16:18and the right heat.
16:20So that's what
16:21I'm struggling with.
16:22Try attempt number four.
16:24It's the roti
16:25that it all comes down to.
16:26If it's not
16:27a soft,
16:28supple roti,
16:29I'm not having it.
16:31The worst part
16:31of all of this
16:32is that when my mom
16:33and my grandma
16:34see this,
16:35they're going to be
16:35so ashamed of me.
16:36Ten minutes.
16:42Don't hate me.
16:48They do hate me.
16:50Chicken curry's
16:51doing nice.
16:52String hoppers are on.
16:53And now I'm about
16:54to start the sambal.
16:55Get the pepper,
16:56get the chilli,
16:57get some salt in there
16:58and then give that a bit.
17:00I don't think
17:01the prawns are cooked.
17:02No?
17:02Put it back in the oven then.
17:03Uma's also starting
17:06to feel pressured.
17:08She's done the lentils
17:09but she's skipped a step.
17:11She's forgotten
17:12to make the tarka
17:13that she's supposed
17:14to combine
17:14and flavour
17:15the cooked lentils with.
17:18But I want a simple tarka
17:20of ginger, garlic,
17:21red chilli.
17:22I'm stressed now.
17:23Celebrities,
17:24you've only got
17:24five minutes left.
17:25You really need to push.
17:27Nearly there.
17:27I like it.
17:33Tastes slightly better
17:34than it looks.
17:36There's some wonderful
17:38smells coming
17:39from ginger
17:40and it's not
17:41hairspray.
17:42Ow.
17:43It's hot now.
17:44We've got 60 seconds
17:45everybody.
17:46Just 60 seconds left.
17:47All good in the hood.
18:08We've got coconut
18:12in the curry.
18:13What's it served like that?
18:19A fish banana parcel.
18:22That's it, guys.
18:23Time's up, please.
18:24Time is up.
18:31Uma.
18:33Hello.
18:34Reality star Uma
18:36has cooked a trio
18:37of classic Punjabi dishes.
18:40Paneer cheese
18:40in a spinach gravy
18:42with pilau rice
18:43and a tarka dal.
18:53That paneer
18:54is just standout.
18:57It's cheesy,
18:58it's rich.
18:59The colour of that sauce
19:00is great.
19:01Simple spinach.
19:02It all shines through
19:04but the tarka dal.
19:05You forgot to do
19:06the base masala.
19:08So we missed out
19:08the onions,
19:09we missed out
19:09the tomato
19:10and we had to do
19:10something really quick.
19:12For me,
19:12that dish is not complete.
19:13Okay.
19:14I order paneer
19:15whenever it's available
19:17and I've never
19:18tasted it like that.
19:19It's soft
19:20and it's creamy.
19:21You've knocked
19:22that out of the park.
19:24Yay!
19:25Rice, free-flowing
19:26but the lentils,
19:28sadly,
19:28are letting everything
19:29else down.
19:30They're not cooked enough.
19:31They should be a lot softer.
19:33There needs to be
19:33that rich tomato
19:34through the background.
19:35It would have been wonderful.
19:37When you can cook
19:38something like paneer
19:39that well,
19:40everything else
19:40should be the same level.
19:43I didn't even really know
19:44what paneer was.
19:45I thought it was a bread.
19:46So I'm really happy.
19:48Actor Katie
19:49has made Karan's favourite
19:51South Indian fish dish.
19:53Turmeric and lime
19:54marinated sea bream
19:55topped with a masala
19:56spiced paste
19:57and baked in a banana leaf.
19:59It definitely looks the part.
20:01The sauce has clung on.
20:02It's not watery.
20:04Served with okra,
20:06stir-fried with coconut,
20:07chilli, mustard seeds
20:08and yoghurt.
20:15The fish shouldn't stick
20:16to the bone like that.
20:18These thinner bits
20:19are cooked perfectly.
20:20Yeah.
20:20It's just the bits
20:21in the middle
20:21could be cooked
20:22a little more.
20:23Yeah.
20:23And the seasoning.
20:24I think a little more
20:25seasoning when you marinated it
20:26and a little more
20:27in the masala as well.
20:30The fish,
20:30a little bit longer
20:31in the oven.
20:32It's all about timing here.
20:33But you've got
20:33a lovely smokiness
20:34that comes from that banana leaf.
20:36Love the sweet coconut
20:37going through that okra,
20:38the richness of the curry leaves,
20:40all the mustard seeds.
20:41That's wonderful.
20:42Just to bring them alive,
20:44a sprinkle of salt.
20:44It will bring the flavour
20:46right up.
20:47The fish is certainly
20:49a little undercooked.
20:51However,
20:52that was the first time
20:53you'd ever worked
20:54with a whole fish.
20:56And to cook it
20:57inside the leaves,
20:58I'm impressed.
20:59I think you've made
21:01a very good effort.
21:04Yes, the fish
21:05was slightly under,
21:07but I'm working with food
21:08I've never cooked with before.
21:09And it's edible.
21:11So, yeah,
21:12I'm quite proud of myself.
21:13Pop star Antony
21:17has served Karen's
21:18Sri Lankan-inspired
21:19red chicken curry
21:20with string hopper noodles
21:22and a coconut
21:23and chilli sambal.
21:27Oh, it's got
21:28a nice little chilli kick.
21:33The curry itself,
21:35it's bold,
21:36it's gutsy,
21:36layering of ginger
21:38and garlic
21:39and all those dried spices
21:40to lots and lots of heat.
21:42I think it looks great,
21:43it shows care,
21:45you've tasted on the way
21:46and it's really paid off.
21:48Wow, thank you so much.
21:49You nailed the string hoppers.
21:51What?
21:52They're not the easiest
21:52thing to get right.
21:53They're light,
21:55they're separate,
21:56steam them perfectly
21:57and I think
21:58you did a really good job.
21:59Wow, thank you.
22:00I, uh, wow.
22:01I love that you've made
22:02a sambal so vibrant.
22:04It's got a real kick.
22:05You haven't held back.
22:07Your cooking in this round
22:09has gone to a new level.
22:11Wow.
22:12Yeah.
22:13Wow, thank you.
22:15I'm just speechless.
22:17I've done string hoppers
22:18in front of Mr. Hopperman.
22:20So good.
22:21He's offered me a job,
22:22I've said I can't come
22:23at the moment,
22:24make someone talk.
22:25No, I'm joking.
22:26Paralympian Gaz
22:29has cooked Karen's version
22:31of the popular
22:31Indian street food
22:33Bombay Frankie.
22:35Potatoes pan-fried
22:36in garlic, ginger,
22:37chilli and cumin
22:38on a coriander,
22:39chilli, mint and lime
22:41chutney
22:41wrapped in a roti.
22:43The potatoes for me
22:53could have definitely
22:54been spicier,
22:55could have had
22:55a little more seasoning.
22:57The bread,
22:58it's a little dry.
22:59I wanted this
23:00a little more golden,
23:01a little more fried
23:02for that extra
23:03sort of richness
23:04when you wrap it up.
23:06This is one of the
23:07funkiest potato sandwiches
23:08I've ever had in my life.
23:10Your chutney
23:11rich with mint
23:12and coriander,
23:13a really good punch
23:14of chilli.
23:15I think that's lovely.
23:15I love the vibrancy
23:16of the colour.
23:17I think that I did
23:18get the best deal
23:19with the bread.
23:20Mm-hmm.
23:21Yes, it could be
23:22perhaps a little thinner
23:24and less dry,
23:26but as you can see,
23:27once I'd rolled it up,
23:28I've eaten half of it.
23:31Definitely didn't
23:32do Karen proud.
23:33As the only Asian
23:34contestant in this heat,
23:36I think he had
23:37high hopes for me
23:38and I definitely
23:38feel like I let him down.
23:41Drag artist Ginger
23:43has cooked a Bengali
23:44prawn and coconut curry
23:46served inside the shell
23:48of a green coconut
23:48with deep-fried
23:50luchi breads.
23:53Oh, look at that.
24:00That sauce,
24:02it's coconut-y,
24:03but the back note
24:04of mustard,
24:05just subtle,
24:06just enough,
24:07that just clings
24:08around these soft,
24:10buttery prawns.
24:12That is restaurant-quality food.
24:14Absolutely wild.
24:14That lovely bit of bread
24:18there puffed up beautifully
24:20with that sweet sauce
24:21and the prawns,
24:22it's fantastic.
24:24That prawn could not
24:26be more perfect.
24:27It complements the butteriness
24:29of that fresh coconut
24:31with a fresh spice
24:32from a green chilli.
24:33It tastes amazing.
24:36You've really nailed
24:37both dishes.
24:38Great.
24:38I basically decapitated
24:42my way through
24:42the challenge
24:43with the coconut
24:45and the prawns.
24:47I'm learning so much.
24:50I'm so proud of you
24:51and you should be
24:51very, very proud
24:52of yourselves.
24:53I think you did
24:54so well.
24:56Thank you very much indeed.
24:58We'll see you soon.
24:59Off you go.
25:06Karen, thank you
25:07very much indeed
25:07for showing our five
25:09some fantastic food
25:11and nurturing along the way.
25:12It was absolutely brilliant.
25:13They learned a lot,
25:14definitely.
25:15I learned a lot.
25:16For me,
25:17the highlight really
25:18was that they embraced
25:19the challenge
25:20of love being here.
25:21See you later.
25:24We're alive.
25:25Yes.
25:26That's something.
25:27It's hard work,
25:28this cooking malarkey,
25:29isn't it?
25:30Wow.
25:31Thrown in the deep end,
25:32but that,
25:33I really enjoyed it.
25:35Right now,
25:36all to play for.
25:37Next time,
25:38one of them's going home.
25:39Every single one of them
25:40wants to stay.
25:41This is going to be tough.
25:42You've just cooked someone else's food,
26:04but now we want to taste yours.
26:07Your brief is to cook us
26:10your two dinner party favourites,
26:12a main course and a dessert.
26:14And it's time for you to show off
26:16because we are looking for quarter-finalists
26:19and we only have four quarter-final places.
26:23At the end of this,
26:25one of you will be going home.
26:27One hour.
26:29Let's cook.
26:30Dinner parties sound like a lot of fun,
26:37but you really do have to deliver something delicious
26:41that the person wouldn't have on any normal night.
26:44A lot of pressure, man,
26:45and the heat,
26:46excuse the pun,
26:47is being turned up.
26:49What do they feed their friends?
26:50What do they feed to their loved ones?
26:52What do they feed people to impress?
26:55I mean, right now,
26:57these five could just blow our minds.
27:00I don't want to be too confident,
27:02but cool, calm and collected.
27:05It's go big or go home,
27:06or go big,
27:07absolutely ruin it and go home.
27:08Ginger,
27:12do you ever have the other drag queens round
27:14for a dinner party?
27:15Oh, drag queens don't really eat that much.
27:17It's more about talking than eating.
27:19More of a liquid meeting
27:21when you get together.
27:22So, tell us the inspiration for your dishes.
27:25I used to make rugby every Sunday,
27:26and I would come home from rugby,
27:28freezing cold, covered in mud,
27:29get in the bath,
27:30and then come down and have Sunday dinner,
27:32and that would often be fish pie.
27:33So I'm making a fish pie.
27:35It's really creamy,
27:36really unctuous, delicious.
27:39Ginger's absolutely going for it.
27:42I'm absolutely melting.
27:44Never mind the butter.
27:46I'm melting.
27:48She's poaching her fish with fennel,
27:50and then she's making a cream sauce
27:52out of that poaching liquid.
27:55Mash the potatoes right now.
27:57We want a golden, crispy top on that potato.
28:00The smokiness of the fish
28:02running through the whole dish,
28:03served with peas and samphire,
28:05lovely bit of green.
28:06And then poached pears
28:09with rum snaps and ginger cream.
28:10This is what I would cook for my family
28:12if I had the chance to cook them
28:13Sunday afternoon dinner
28:14if we were all there.
28:15Well, can you actually see what you're doing?
28:18I mean, you're grating
28:19with, like, basically two tarantulas fighting.
28:22You can't half do drag, can you?
28:24From a woman who loves make-up.
28:26You're an inspiration.
28:28Thank you so much.
28:29Good luck.
28:31The pear has to be cooked all the way through.
28:34It can't be in any way hard.
28:36And she's poaching it in orange juice,
28:38which is a lovely idea with lots of cinnamon.
28:42The ginger cream needs to be full of ginger,
28:44because that snap biscuit made from rum
28:46is going to be really sweet.
28:48I am loving the ambition.
28:52There's a lot to do,
28:54and it all has to happen at the same time.
28:56So hopefully we don't end up with fishy pears.
28:59OK.
29:09Antti's got chicken thighs
29:11cooked in a Greek style
29:12with lots of sauce,
29:13rice firmer chilli,
29:14tomatoes and lemon.
29:17He's going to serve that
29:18with yoghurt and feta cheese with chilli.
29:20Wonderful.
29:22But he's using chicken thighs
29:23with a bone in.
29:25He's going to make sure
29:25they get a nice bit of colour on them first,
29:27seasoned really, really well
29:29before they go into the pot
29:31with rice firmer chilli.
29:33I'm just happy to be here
29:35and learning from these guys is amazing.
29:38Especially John,
29:39because he's got a soft spot for me.
29:45What's the blue dinner party like?
29:47The lads are good cooks, actually.
29:49When I told them I was coming on this,
29:51they literally laughed in my face.
29:53I was like, I can see why.
29:55My main is inspired by a traditional Greek dish
30:01called tava.
30:02I loved eating it as a kid
30:03because I love my chicken,
30:05love my rice,
30:06I love my tomatoes,
30:08I love the whole thing being cooked together
30:10and you soak all the juices up.
30:12Comfort food.
30:14For dessert, a lemon cheesecake.
30:17I love a lemon cheesecake.
30:18I know you do.
30:19I want a biscuity base,
30:22which is not too hard.
30:24We want a creamy filling across the top,
30:26which is zingy with lemon.
30:27But at the same time,
30:29I want a bit of oomph,
30:29I want a bit of style.
30:31I want a little bit of something
30:32that makes me stand up and go,
30:33wow.
30:36I am playing it safe
30:37with the lemon cheesecake,
30:38I ain't gonna lie,
30:39but I'm gonna throw myself into it.
30:41Just feed them.
30:44You are halfway,
30:4630 minutes gone,
30:4730 minutes left.
30:51I do like a lot of flavours
30:53in my food
30:54and I like my dishes
30:56to be quite complex.
30:58I do feel quite determined
30:59to prove to myself
31:00and prove to the judges
31:02that I am a good cook.
31:05Boomer's got a piece
31:06of pan-fried sea bass
31:07sitting on a spiced Thai-flavoured sauce.
31:12Lemongrass, lime leaf,
31:13turmeric, coconut milk,
31:15all going there
31:16and there's even some chilli.
31:18My mum used to make a dish
31:20when we were younger
31:21and she called it coconut chicken,
31:23but I prefer fish.
31:24Even though she's not Thai,
31:25she's Australian,
31:26she likes to be experimental
31:27with her cooking.
31:29Uma is promising us rice
31:30and then we've got salad
31:32which has been made
31:33from samphire and spray onions.
31:35If there's too much samphire,
31:36it's gonna become really salty.
31:38What's for dessert?
31:40It's a chocolate mousse.
31:41I'm gonna put hazelnuts on top,
31:43cherries and then a chantilly cream.
31:44A little bit of Black Forest going on.
31:46Exactly, I love Black Forest.
31:49She's making a water ganache
31:51which is really clever.
31:54I was trying to find out
31:55like a way that you can make
31:56a chocolate mousse quickly
31:58and I found out basically
31:59that if you melt it in water
32:01and then blend it over an ice bath,
32:03it forms a mousse texture.
32:06Hopefully that mousse
32:07is lovely and smooth
32:09and then the sweetness
32:09of the cream,
32:10it could be wonderful.
32:20Gaz is cooking food
32:21inspired by his Pakistani upbringing.
32:25Nahari,
32:25which is the national dish
32:26of Pakistan,
32:27usually a beef stew
32:29cooked really, really slow
32:30with lots of onions
32:31and spices,
32:32enriched usually
32:33with bone marrow.
32:34I'm trying to make
32:35a plant-based version.
32:36I've never seen
32:37a plant-based version before
32:38so I'm rolling the dice
32:40and see how it works out.
32:43He's using a plant-based steak
32:45and then a sauce
32:46that's gonna be enriched
32:47with lots and lots of spices
32:48and nutritional yeast.
32:50It's almost a smokiness
32:51but should fill our mouths
32:52with flavour.
32:53I love nahari.
32:54My mum is like famous
32:56for making her nahari.
32:58The legend is that
32:59it was a working class food
33:00for labourers
33:01while they were building
33:02the Taj Mahal.
33:03They would feed
33:04the labourers in the morning
33:05a nahari
33:06and they would basically
33:07be able to work all day.
33:10With that,
33:11we're being promised bread,
33:12naan.
33:13He's made the dough.
33:14I just hope he's got enough time
33:15to make sure that that bread
33:16is cooked all the way through.
33:19After the disaster
33:20of making the roti
33:21in the last challenge,
33:22I really want to know
33:23if I can get it right.
33:30For dessert,
33:31we're getting halva,
33:32carrot halva.
33:34Carrots cooked
33:35with plant-based milk,
33:36brown sugar,
33:37lots and lots of cardamom.
33:39That carrot mixture
33:41all cooks down together
33:42to become almost like a jam.
33:45It's 100% completely plant-based
33:47which I think is brilliant.
33:50You are so passionate
33:52about plant-based.
33:53I kind of just like
33:54to just explore cooking.
33:55Just see where it takes you.
33:57All the best.
33:58Thank you, Grace.
33:58Katie from Corrie.
34:03Hello, Grace.
34:05What are you making?
34:06I am making place fillets
34:08with potatoes and fennel
34:10in a white wine sauce.
34:12This kind of reminds me of home.
34:14I used to cook a lot of fish and potatoes
34:15with my granddad.
34:17Which character from Corrie
34:18would have loved this food?
34:19Ken Barlow.
34:20Ken Barlow, 100%.
34:23He loves a bit of white wine.
34:26He likes a little bit of white wine.
34:28Yeah.
34:29As I do.
34:32Katie right now
34:33seems really, really confident.
34:35Place fillets she's going to cook
34:36underneath the grill,
34:37well, that's great.
34:38That'll only take three or four minutes.
34:42Butter is soft fennel
34:43and it needs to be soft.
34:44We don't want crunchy, hard fennel.
34:47She's labouring over a white wine sauce.
34:50White wine, cream, some lemon juice,
34:52lots of seasoning.
34:53Lovely.
34:54I love lemon.
34:56I love thyme.
34:56I love garlic.
34:58I love the creaminess of this dish.
35:01I'll just...
35:02It's very indulgent.
35:04I need to know the pudding.
35:06The pudding is
35:07a citrus posset
35:09with a shortbread crunch.
35:12I love lemon desserts.
35:14Yeah.
35:14Like, when I was younger,
35:15we used to love pancake day.
35:17So I used to race home
35:19and have lemon and sugar pancakes
35:20until I was sick.
35:26Don't want that near the heat.
35:27A citrus posset.
35:29It should be silky,
35:30like a cross between
35:31a mousse and a cheesecake.
35:33Then with that,
35:34we've also got shortbread
35:35and grapefruit gel.
35:37I need to bash my shortbread,
35:39which I love.
35:41Katie seems to be transformed
35:42into somebody
35:42who's suddenly come out
35:43of a professional kitchen.
35:45You have to improvise
35:47when you've already used
35:48your rolling pin.
35:49I have added a bit of pizzazz
35:51because it's MasterChef.
35:53Especially the dessert.
35:55It's very tangy,
35:57but sweet,
35:57with a bit of crunch.
35:59And we like that.
35:59I've got on about a stone
36:03and sharpbread.
36:05So this is the final 10 minutes.
36:11Oh, yeah.
36:12There we go.
36:13It's the rice.
36:17It seems right now
36:18that Uma's got a problem
36:19with her rice.
36:20Horrible.
36:20It doesn't look like it's cooked.
36:22I wonder if she's going to serve it or not.
36:23If it's not cooked,
36:24I hope she doesn't.
36:25It's good.
36:27It worked out.
36:31Please don't tear.
36:32Please don't tear.
36:34Please don't tear.
36:36Go on.
36:37Go on.
36:37Yes, yes, yes.
36:38Oh, yeah.
36:41Oh, that's hot.
36:45You've got just 60 seconds.
36:4760 seconds, everybody.
36:49Oh.
36:50What the hell is going on today?
36:52Lovely pear
36:56with the lovely cream.
37:08Oh, it just looks so pretty.
37:11I think it does anyway.
37:15That's the dessert out the way.
37:18Don't drop the pies.
37:19Don't drop the pies.
37:22OK.
37:26That's it.
37:27Time's up, everybody.
37:30I'm pretty happy with it.
37:31Yeah.
37:32Yeah, really happy with it, actually.
37:34I'm just so happy we've done it now.
37:36Oh, my God.
37:37Oh, my God.
37:38Can the drag artist Ginger Johnson
37:40please approach the judges?
37:42What, Ginger?
37:42What, Ginger?
37:43Hello.
37:46Hello.
37:46Ginger's dinner party main
37:49is a smoked haddock salmon and prawn fish pie
37:52in a creamy tarragon and fennel sauce
37:55with buttery samphire and peas
37:57dressed in garlic and lemon.
38:00You like a big portion, don't you?
38:02Yeah.
38:03Yeah, I do.
38:05I would eat that in five minutes.
38:07I love the mashed potato free of any lumps,
38:18crispy across the top.
38:20Crunch still in the prawns,
38:22smokiness coming from the smoked haddock is wonderful.
38:24And the fennel dancing around that fish pie,
38:26it's ice.
38:28Great.
38:29Great.
38:30Fresh tarragon going through that gorgeous sauce.
38:33I love the buttery, soft samphire.
38:37And so garlicky, but that shot of lemon
38:39just really brings it out.
38:41It's absolutely fantastic.
38:43Good.
38:45For dessert, Ginger has served poached pears
38:48in orange and cinnamon with ginger cream
38:51in a rum snap basket.
38:59This is a rum snap.
39:01It doesn't snap.
39:02However, that pear is so delicious
39:05and I wasn't expecting that whack of ginger.
39:08The way that you've added flavour into the cream
39:11is so lovely.
39:12Inventive, complex and ambitious.
39:18I've got some crunchy, crispy bits
39:20on the outside of my snap.
39:22In here, I've got almost the flavours of Christmas.
39:25Orange and cinnamon with that pear,
39:27which is wonderful,
39:28and sticky and sweet, poached well.
39:30I think it's great.
39:31Thank you so much.
39:32I can feel all of the energy and adrenaline
39:37draining from my body now.
39:39But I am having the time of my life.
39:44Uma has pan-fried sea bass
39:46and topped it with a raw samphire spring onion
39:49Thai basil and lime salad,
39:52served in a spicy Thai coconut curry sauce.
39:55Everything go to plan?
39:56No.
39:57No.
39:57So, I'm missing the rice.
39:59Um, so this is for people
40:02who are trying to avoid carbs today.
40:04LAUGHTER
40:05That's really hot.
40:11That's so hot.
40:12The fish, that skin, so inviting, so crunchy and crisp,
40:19but then the fish itself, still tender.
40:22The heat in that sauce is really quite something,
40:25but it's still delicious.
40:28This little salad of yours, I like it,
40:31because the Thai basil's anisee,
40:33the spraying is quite sharp and oniony,
40:36samphire being salty, which I think's great.
40:38There's only one thing missing.
40:40Rice.
40:41Rice.
40:42Because I've now got a bowl of soup,
40:45but I really admire your flavours.
40:47To dessert.
40:49Uma's dessert is a Black Forest mousse.
40:52Layers of chocolate mousse, sweet cherry syrup
40:55and whipped Chantilly cream,
40:57topped with whole cherries and hazelnuts.
41:03This is death by Black Forest dessert.
41:09Because the chocolate is so, so rich.
41:12And then you've got the huge, full cherries
41:15bursting with the juice,
41:17and then loads of cream.
41:20I could quite easily sit and finish the whole bowl.
41:23I would probably need to lie down afterwards.
41:27You've made what's called a water ganache.
41:29Cleverly, you've whipped it up.
41:30It's not light like a mousse.
41:32It's quite dense, and I don't mind that.
41:34Almost like a truffle flavour,
41:35like you get inside a chocolate truffle.
41:37Yeah.
41:38The cherries across the top are inspired
41:40because you get that lovely, rich flavour of cherry.
41:42It's almost like cherry liqueur.
41:44Again, inside a chocolate.
41:46I like it.
41:48Thanks, Uma.
41:49I feel a bit disappointed
41:52because the rice didn't go to plan.
41:55If I had just had, like, an extra 15 minutes,
41:57then things would have gone a lot better.
41:59So, yeah, it was really stressful.
42:02Hello, hello, hello.
42:02Anthony's Greek-inspired main course
42:06is chicken thighs, rice and vermicelli
42:09cooked in tomatoes, chicken stock and lemon
42:11with a side of whipped feta and red chilli.
42:18Cooked?
42:18It's cooked.
42:19Oh, phew.
42:19Why'd you do that, John?
42:27The vermicelli and rice, beautifully seasoned.
42:31Your chicken is tender,
42:34but I would have either got rid of this skin
42:36or made sure that it was crispy
42:38because it's really flabby and wobbly
42:40and actually a little bit hairy.
42:42Exactly.
42:44Sorry.
42:45But apart from that skin,
42:47I could clear this plate.
42:48This is comfort food.
42:50Yeah, that's the vibe that I wanted to give.
42:53Yeah.
42:54Give it to me, John.
42:56Anthony, this doesn't make me blue.
42:59I love you, mate.
43:01It makes me really happy.
43:02Oh, yes, come on!
43:04Natural flavour of chicken thigh,
43:06sweet tomato,
43:07but what it absolutely needed
43:09was that feta cheese
43:11to really bring up the seasoning.
43:13Slightly salty and rich,
43:15a little bit of chilli heat.
43:17It's really addictive.
43:18Oh, mate, thank you.
43:21Anthony's dessert
43:22is a set lemon cheesecake
43:24topped with fresh berries.
43:32It's lemon,
43:33but it could have benefited
43:35from maybe a little bit of zest.
43:37However,
43:38it's a lovely Moorish cheesecake.
43:40I know you're trying
43:41to butter up
43:42the judges, Anthony,
43:43but there's so much butter
43:45with those biscuits
43:46in the base,
43:46it's almost like
43:47it's the texture
43:48of thick peanut butter.
43:50It needs more
43:51of the topping
43:52with that sharp lemon,
43:53but I like the addition
43:54of the fruit across the top.
43:55You're trying it
43:56with presentation.
43:57Good on you.
44:01Got some nice comments.
44:02Good constructed criticisms
44:04here and there,
44:04but listen,
44:05it's what I'm here for.
44:07Well, hello.
44:08Hello.
44:10Katie has served
44:11a fillet of place
44:12with braised fennel
44:13and crispy potatoes
44:14in a white wine
44:16and cream sauce
44:17with caviar
44:18and salmon roe.
44:20This is the nicest plating
44:21I've seen from you so far.
44:23Oh, thank you.
44:24I'm amazed.
44:25Where'd you come from?
44:26I knew you were
44:27the quiet assassin.
44:28These ones down here,
44:29they had no idea,
44:30did they?
44:31It was all an act.
44:33No, I'm joking.
44:39Fish is cooked beautifully,
44:42lovely and soft
44:43and falls apart.
44:45Wonderful, rich,
44:46creamy sauce.
44:47Got a little sort of
44:48zing of the white wine
44:49in the back of the throat.
44:50Salty bits of caviar
44:51and that salmon roe
44:52running through
44:53the whole thing.
44:54And I've got to say,
44:54I love it.
44:55It's great.
44:57The fennel is under,
44:58but then that's
45:00when my list of complaints
45:01begins to run
45:03slightly dry.
45:04Fish is bang on.
45:06Potatoes,
45:07lovely and crispy,
45:08lovely flavoursome,
45:09salty.
45:10This is a really
45:11good plate of food.
45:12This is the best
45:13that you have cooked
45:13so far.
45:15I'm going to say
45:16thank you.
45:17Shall we go for dessert?
45:19Oh, yes, please.
45:21Katie has made
45:22a lemon and lime posset
45:24topped with a
45:25grapefruit gel
45:26and a shortbread crumble.
45:28It's a good citrus
45:31face.
45:31It's OK.
45:33It's all right.
45:34You all right there,
45:35John?
45:35Oh, yeah.
45:36It's a bit sharp,
45:37isn't it?
45:38Aye?
45:39Not a sea or an eye.
45:44Your posset,
45:45it's a lot creamier
45:46and runnier
45:47than I might have
45:47expected,
45:48but very good flavours.
45:50Yes, citrusy.
45:51Doesn't hold back.
45:52It's so sharp.
45:54This is not
45:55for the timid
45:56posset eater.
45:59I love the fact
46:01you've made
46:01your own shortbread.
46:02The grapefruit gel
46:03is delicious
46:04because rather than
46:05being sharp like lemon,
46:06it's slightly bitter,
46:07so you get sweet,
46:08biscuity shortbread,
46:09the bitterness
46:09of that grapefruit
46:10and then that sharpness
46:12of the lemon underneath.
46:13I think you're showing
46:14a huge amount of skill.
46:16Thank you very much.
46:17I smashed it,
46:25so I'm so happy.
46:27I just wanted to
46:28put my heart and soul
46:29into the cooking
46:29like I do at home
46:30and that's what I did.
46:34Last up is Gaz.
46:36With a plant-based
46:37Nihari stew,
46:38pan-fried soy protein steak
46:40served in a sauce
46:42spiced with cinnamon,
46:43fennel,
46:44cardamom,
46:44ginger and chilli,
46:45served with naan breads.
46:47I've never eaten
46:48a plant-based steak before.
46:58The plant-based meat's interesting
47:00because it's actually
47:02quite a strong flavour.
47:04It's almost the sort of
47:04flavour of salt beef,
47:07slightly taking over
47:08the beauty of the sauce
47:09because I really like
47:11that sauce of the breads.
47:12I like the pepperiness
47:13in the background,
47:14I like the ginger,
47:15I just find that
47:16plant-based meat
47:17very, very strong
47:18with the sauce.
47:20Your challenge
47:21was always going
47:22to be with this
47:23that traditionally
47:25this is a slow-cooked
47:26stew
47:27that takes
47:29pieces of beef
47:30and stewing it all
47:31slowly in the sauce
47:33and you haven't been
47:33able to do that
47:34so the sauce
47:35is never going to have
47:36a tonne of depth.
47:38however, aren't these great breads?
47:45Gaz has made a sweet
47:46Indian dessert
47:47called halva,
47:49carrot cooked in brown sugar
47:50and cardamom
47:51and topped with pistachios,
47:54served with a vegan
47:55pistachio cream.
47:56I love the carrot
48:05and the scattering
48:06of nuts across the top.
48:08I don't even like cardamom
48:09but somehow
48:11I've just eaten
48:12quite a lot of this.
48:13Very nice dessert.
48:15Mm-hmm.
48:16I love cardamom
48:17and I reckon
48:18you could do
48:18with some more.
48:19That carrot
48:20really sticky
48:21with all that sugar
48:22with the nuts
48:23and the cream
48:23becomes really quite rich.
48:25Your food
48:26always has
48:27some great flavours
48:27but you can give this one
48:29a little bit more spice.
48:30Sounds good.
48:34It was a risky menu
48:35but I wanted to
48:37show that it was possible
48:38to make a plant-based nihari
48:39which is quite unusual.
48:42There's no point
48:42in coming to a cooking show
48:44and not pushing yourself
48:45or pushing the boundaries.
48:46Thank you so much
48:49for all of your hard work there.
48:51You've all cooked
48:52your absolute hearts out.
48:55We're going to ask you
48:56to step outside
48:56and we'll call you back in
48:57as soon as we possibly can
48:58but for me
48:59a fantastic start
49:01to this year's competition.
49:02You've set the bar
49:03really high.
49:05Thank you, celebrities.
49:13Oh!
49:14I am spent.
49:18I don't know about you guys
49:19but I'm so proud
49:21of all of us.
49:21Yeah.
49:23Bring it in.
49:23Yeah!
49:25Class of 2025.
49:27Class of 2025!
49:29Get in!
49:30Come on.
49:32Five great celebrities
49:33but we only have
49:35four places
49:36in the quarterfinal.
49:37I usually get to
49:37pirouette off at this point
49:39and leave this to you.
49:40They've had their ups and downs
49:41all the way through
49:42but do you have a favourite today?
49:45Ginger doesn't just bring
49:46joy and glamour.
49:48She brings ambition.
49:50Fish pie,
49:51great mashed potato top
49:52with a poached pear,
49:54the ginger cream.
49:55Ginger's got herself
49:56a quarterfinal place.
49:56She's not going anywhere.
49:58Katie in this round.
49:59Place with that lovely
50:01white wine sauce
50:02and then we had that posset.
50:04It's sort of reminiscent
50:05of that first round,
50:06isn't it?
50:06Of the joy
50:07of that apple crumble
50:08and custard.
50:09And it was just
50:10what we needed to see.
50:11A different level of Katie.
50:13Are we happy that Katie's
50:14got a quarterfinal place?
50:16Uma understands flavour.
50:19That fish curry
50:20so hot
50:21it nearly knocked
50:22my boots off
50:22but I enjoyed it.
50:24She didn't get the rice right
50:25but there is ambition.
50:27Taking chocolate
50:27and hot water
50:28to make a mousse,
50:30I mean, good on her.
50:31Yeah.
50:32Anthony's dished chicken,
50:34vermicelli, rice,
50:35well flavoured.
50:36I loved that fetal
50:37on the side.
50:38I thought that really
50:38helped the dish come alive.
50:40Cheesecake, flavour of lemon,
50:42yes, too much of the base
50:43but there was a bit
50:44of ambition.
50:45He made a cheesecake
50:46and I admire the fact
50:47he did do that.
50:48And his food is
50:49a little bit haphazard
50:50at times
50:51but I love his passion
50:52and his enthusiasm.
50:54I enjoyed Gaz's Nahari
50:56but I just don't feel
50:57like there was enough
50:58depth of that sauce.
51:00That steak
51:00overpowered the sauce.
51:02Yeah.
51:02The dessert.
51:03Carrot halver,
51:04grating carrots,
51:04some sugar,
51:05cardamom in,
51:06a pot.
51:07That's lovely
51:07but I felt the whole thing
51:10just needed more spice.
51:15This competition
51:16allows you
51:18to push yourself
51:20in a way
51:21that you never do.
51:22So I'd love to stay
51:23to continue to explore
51:26just what I'm capable of.
51:28I want to learn.
51:29I want John and Grace
51:30to push me
51:31and push me
51:32and push me
51:32and if I'm still here
51:34the next challenge
51:35I'll be happy.
51:38I hope I've done enough
51:39so far
51:39to keep my place
51:41but I'm like
51:42a bit worried.
51:43I really, really do
51:44want to stay
51:45in the competition.
51:46We have to make a decision.
51:47Yeah.
51:47Whoever goes through
51:48to a quarter-final
51:49they're going to have
51:50to continue
51:51to step up.
51:51Thank you so much
52:07for the passion.
52:09You've really, really
52:11tried your best.
52:12Above all that
52:12you've given us
52:13some delicious food.
52:14There are only
52:18four quarter-final places.
52:23The celebrity
52:24leaving us is
52:26Gaz.
52:35Gaz, thank you very much.
52:37A fantastic competition.
52:38It's been brilliant having you.
52:40Thank you so much indeed
52:41for leaving us.
52:42Thanks so much, dude, Gaz.
52:43Thank you, Gaz.
52:43Guys, good luck.
52:44I'm a little bit
52:47disappointed, obviously.
52:48I would have liked
52:49to stay in the competition
52:50but it's really
52:51made me realise
52:52just what it is
52:53that I love
52:54about cooking and food
52:55and how it can bring
52:56people together
52:57so I've really enjoyed that.
53:02You are
53:04Celebrity MasterChef
53:05quarter-finalists.
53:06Yay!
53:11Wow.
53:13I've never won
53:13anything on my own
53:14in my life
53:14I've never even won
53:15past the parcel
53:16do you know what I mean?
53:17So
53:17to even get through
53:19to the next round
53:20in Celebrity MasterChef
53:21I'm just
53:22gobsmacked.
53:24I'm going to be
53:25celebrating tonight
53:26like you wouldn't believe.
53:28When I first started
53:29in this competition
53:30I thought it was just
53:31going to be a disaster
53:32so the fact that
53:33I've got through
53:34is unbelievable.
53:36I am just
53:37over the moon
53:38and beyond
53:39proud of myself.
53:40Every day is another
53:41amazing surprise
53:42and it's so different
53:43to what I do
53:44with the rest of my life.
53:46The fact that I'm
53:47a quarter-finalist
53:47is crazy.
53:49I'm excited to come back
53:50and see what's in store
53:51for us next.
53:53I want to go as far
53:53as I can.
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