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00:00All this week, these four celebrities have been battling for a place in the quarter-final.
00:06Ah, I'm being amused.
00:09I need to make Mama proud.
00:11Now they're back with even more passion because there's a semi-final place at stake.
00:17There's some real determination under this wig today, so I'm going to give it my best shot.
00:22I think now the nerves have settled a little bit, who knew I could actually cook?
00:28Tonight, they face two tough challenges to test them further.
00:33Please help me, Grace.
00:36What could go wrong? What's this space?
00:39First, they must show they can work in teams.
00:42How are you getting on? Are you nearly there?
00:43No.
00:45Stop being such a boy. Come on.
00:50Before cooking off to secure their place.
00:53Yeah, I'm feeling competitive. I wanted to see everyone else do well, but I want to see myself do better.
00:58I'm feeling great. I cannot wait for the next challenge.
01:02Put my apron on, roll my sleeves up and give it a go.
01:05Each one of these four celebrities are good, but they are going to be pushed right to the limit here.
01:12I say, let the sparks fly, Miss Dent.
01:16What's red today?
01:23Celebrities, welcome back to the MasterChef kitchen. Whether you believe it or not, you are MasterChef quarterfinals.
01:28Yay!
01:29Yay!
01:30Yay!
01:31Yay!
01:32Yay!
01:33This next task we call the Pairs Challenge. We've seen you cook individually, but we want to see how you work as a team.
01:47Katie, Ginger, you are the red team.
02:03Blue team, Uma, Anthony.
02:15Now each team is going to be tasked with cooking for us a dish.
02:19What we want from each team is two identical portions of your dish.
02:25Now the twist is that only one member of the team has the recipe.
02:32One person will have to communicate to their fellow team member everything they are doing to make a plate of food taste the same and look the same as each other.
02:43Celebrities, could you please reveal your ingredients?
02:47What the hell, guys?
02:53Nice. I'm excited.
03:00Oh, God.
03:02You have 60 minutes.
03:04Oh, no.
03:05Let's cook.
03:07Each team leader has been given basic instructions for a different dish.
03:13Start by melting one tablespoon of butter.
03:16Mix the butter, the garlic, the parsley.
03:19Right, so we crush the garlic, yeah?
03:21Yeah, let's use the garlic crusher.
03:23Nothing is ever straightforward in the Celebrity MasterChef kitchen.
03:27This is about cooking, but it's also about patience and trust.
03:31Anthony, what heat are you putting yours on?
03:33You said four. Should we do four?
03:35I mean, it's up to you.
03:36I'm not the boss.
03:37Let's do five.
03:38And having a bit of humility and listening to people for a change, that's a big deal for celebrities.
03:43We are putting in four cloves of garlic.
03:46Drag artist Ginger is in charge on the red team.
03:50It's four cloves, yeah?
03:51Yeah, four cloves.
03:53Four.
03:54That's what Ginger said.
03:56So I'm doing as I'm told.
03:58She will need to guide actor Katie through their recipe for chicken kiev, parmentier potatoes, tarragon mayonnaise and braised baby gem lettuce.
04:09Garlic, butter, filled chicken, bread crumb on the outside, lovely and crispy.
04:15And when we cut it open, there should be a lovely ooze of that garlic rich butter.
04:19They've got to make their butter first.
04:21Two tablespoons of chopped fresh parsley.
04:25A good chicken kiev is a thing of majesty.
04:29It is comfort food at the highest level.
04:33Have you made chicken kiev before?
04:35No, I've eaten a lot of them, but I've never made one before.
04:37And what's the most disappointing thing about getting chicken kiev?
04:40When there's not any butter left inside it and it's all dribbled out in the oven.
04:43Right, that's it.
04:44Are you a bit nervous here?
04:45I'm not nervous.
04:46I've just got a lot to do.
04:47Then you aren't wasting my time.
04:50Ginger is a huge personality.
04:53She's a performer, but she's a solo performer.
04:56Today, she's a double act.
04:59For my job, I'm used to being told what to do, where to go, how to do things.
05:03So, I am a good listener.
05:05I just hope Ginger's a good director.
05:08Shape into a log.
05:10I think a log about that size, maybe?
05:12All right, OK.
05:14I'm going to do a log.
05:16That's what I heard.
05:17So, that's what I'm doing.
05:19A garlic butter log.
05:23Leading the blue team is reality TV star, Uma.
05:27Make sure you keep on stirring your onions.
05:29She and pop star, Anthony.
05:31Onions are being stirred.
05:33Gorgeous.
05:34We'll need to serve up two identical plates of homemade sausages, mashed potato, minted peas and onion gravy.
05:45Team Uma and Anthony are off to a slow start.
05:49They've got their onions on now, cooking for their onion gravy.
05:52They've now started on their mix for their sausages.
05:55So, put in all the minced pork.
05:57And 50 grams of bread crumbs.
05:59Minced meats in, Uma.
06:01Minced meats in.
06:02Yeah.
06:03What do you need me to do now?
06:04To me, a good sausage needs to have plenty of filling and plenty of seasoning.
06:07Keep talking to me, Uma.
06:09I'm all ears, my love.
06:11A badly made sausage is quite a bleak thing.
06:15I come from Cumberland, where they make some of the best sausages in the world.
06:20It's a skill to get it right.
06:23One teaspoon of dried sage.
06:25Yes, chef.
06:27I love this.
06:28I kind of feel like it's more on me if it messes up, as I am the...
06:33What do you call it? Head chef? I don't know.
06:36I've never made a sausage in me life.
06:38I'm excited.
06:39What could go wrong?
06:40What's this space?
06:42Uma has already got all her seasoning in with her sausage mixture.
06:46Anthony is still chopping the onion.
06:48Yeah, yeah, yeah. What are we doing? What are we doing?
06:50Anthony is continually asking for reassurance.
06:53Large bowl, yeah? Yeah.
06:55Uma is battling with Anthony's speed of work.
06:59Okay, now we mix all of those ingredients in the sausage meat together.
07:02Mix well and chill.
07:04Chill? What? Start singing to it or something?
07:06We need to put it in the fridge. That's what we need to do.
07:09How are Uma's instructions, sir? They're really good.
07:11I live in a house full of women.
07:13They just shower me all the time, so I'm used to it, Grace.
07:16Maybe you just need shouted at, Anthony. Yeah.
07:18Put it in the fridge! Go!
07:20Go on, get on with it!
07:24Okay, hate to be the bearer of bad news.
07:26That's 20 minutes gone.
07:30With the garlic butter for their keeves setting in the fridge,
07:33the red team move on to their parmentier potatoes.
07:37Parmentier potatoes, little cubes of potatoes,
07:40which they need to blanch in hot water first
07:42and then fry in oil with lots and lots of rosemary.
07:46We've got to dice them into one centimetre cubes.
07:50I thought not one centimetre is.
07:53This is stressing me out.
07:55Ginger is motoring ahead, cutting up her potatoes.
07:59She said to Katie about one centimetre square.
08:01Are you feeling confident about the one centimetre?
08:04No!
08:05We need to end up with 400 grams of these squares.
08:10Katie doesn't quite understand that visual reference.
08:12Please help me, Grace.
08:14I don't know who would be bothered trying to do
08:19one centimetre square for potatoes.
08:22Do you know who wants that?
08:24John Tyrone.
08:25Yes, he does.
08:26That's who wants those potatoes.
08:27He's awkward.
08:30Right, come on, Katie.
08:31We've got to move.
08:32Yeah, I know.
08:33This is 400 grams.
08:34Show me what you've got.
08:36I think nine too tiny.
08:37Right, you need more.
08:38You definitely need more.
08:39Right, I'll be quick.
08:41Katie is falling behind.
08:42She got a real attack of the nerves during chopping the potatoes.
08:47Ginger really needs to suss that Katie isn't at the same speed.
08:51How are you getting on? Are you nearly there?
08:52No.
08:54What we've got from Ginger is potatoes at one centimetre cubes.
08:57And a lot of them, what we've got from Katie,
08:59is potatoes of various sizes and not very many potatoes at all.
09:04How many grams you got?
09:06130.
09:07I've done them way too small.
09:09We've got to move on.
09:10Move on.
09:11OK.
09:12I'm concerned the plates are going to look very, very different.
09:17Oh, what the hell?
09:20Oh, what the hell is that?
09:23Over on the blue team, the potatoes are on for the mash
09:26and they can finally start to make their all-important sausages.
09:30You need to oil the tube first.
09:32There's a business phrase that said, let's not ever look how the sausage is made.
09:37That's because making sausages is an ugly business.
09:41Sausage skins lying in a bowl really are not appetising.
09:44You need to load it onto the machine and then let the pork fill it up.
09:49OK, so you find the little opening.
09:50Oh, yeah, I found the opening.
09:55My macho image has gone right out the window, let me tell you that.
10:00Stop being such a boy.
10:02Come on.
10:04Add the ground meat and push it down until it reaches the end of the casing.
10:08You're having a laugh, mate.
10:10I mean, this is one of the most surreal moments of my life so far.
10:16Right, meat is going in as we speak.
10:21Ay-ay, it's coming through!
10:23Yay!
10:24Are they meant to be, like, stuffed to the brim?
10:31If they can listen to each other and get the dimensions right,
10:34they can get the sausages to be of an equal size.
10:37That is so important here.
10:44How's it going?
10:45It's going all right.
10:46All right, all right.
10:47How about you?
10:48It's really strange, but not anything I thought I'd ever do.
10:53If they haven't got enough meat inside the casing,
10:56it'll start to just look so unappetising.
10:58I'm a little bit concerned about this task.
11:01Uma, oi oi!
11:02What the hell?
11:04So how are we going to tie these into sausages now?
11:07Um, I haven't got there yet.
11:09You haven't got there?
11:10No, I haven't.
11:11OK, I'll wait for you, mate.
11:12Oh!
11:13Is this right?
11:14Oh, well, they're very different from Anthony's, that's for sure.
11:17So I need to thin it out?
11:18Yeah.
11:19I'm doing three.
11:20How many are you doing?
11:21I'm doing three.
11:22Three.
11:23Three.
11:24Yes, mate.
11:25I think the sausages are good.
11:26They've come out looking so...
11:28sausage-like.
11:29You must be proud of that.
11:30I'm so proud.
11:31No, I mean, not so much this one.
11:37Red team, blue team, you are halfway.
11:4030 minutes gone, 30 minutes left.
11:42We really got to get this chicken in the oven soon, Katie.
11:45Lightly flatten it with a rolling pin.
11:47Rolling pin, yeah.
11:48I guess to get it all to the same thickness.
11:51Right, yeah.
11:53Lightly.
11:54It says lightly.
11:56The chicken's bashed out.
11:58They need to fill it with as much butter as they possibly can.
12:01How much of the butter?
12:03Maybe, like...
12:04That much.
12:05What are you saying about that?
12:07Like this.
12:08Yeah, about that, yeah.
12:09Yeah.
12:10OK, it's on the chicken.
12:12Close it all up.
12:13Seal the actual meat itself so the butter doesn't ooze out.
12:16Then breadcrumber.
12:17They have to now motor.
12:20Flour, egg, breadcrumbs, egg, breadcrumbs.
12:26Flour, egg, breadcrumbs.
12:28Egg again, breadcrumbs again, frying pan.
12:32OK.
12:34I'm nervous about time, but we're going as fast as we possibly can,
12:37so, you know, time is an abstract concept.
12:40It's made up by some Romans or someone years ago.
12:45Maybe I am stressed.
12:47How are we getting on, James?
12:51I'm covered, and I'm going to go into the frying pan.
12:54You ready?
12:5725 minutes to go.
12:58I really hope those chickens are going to be ready in time.
13:01We're just on the edge now of success or disaster.
13:05Kiev, don't die on me.
13:08My Kiev...
13:10Keep...
13:11Can we...
13:12How do you...?
13:13My Kiev is looking pretty good,
13:14if I do say so myself.
13:16But I don't know if it's going to match our gingers,
13:19so...
13:20That's part of the challenge.
13:24I think that's going to sit in there until we run out of time.
13:27Blue Team, your sausages aren't on yet.
13:31Gravy's not done yet.
13:32Still got mash to make.
13:36Yeah, I think we should put the sausages on now.
13:39Anthony?
13:41Anthony, let me know whereabouts you are now.
13:45Anthony?
13:46Yes, Chef?
13:47What the hell?
13:50He's just so erratic.
13:52Uma's giving instructions whether Anthony's listening is anyone's guess.
13:57Right.
13:58Sausages are on.
13:59OK.
14:00The onion gravy.
14:01Stir in the flour.
14:02Into the...
14:03Into the onion gravy, yeah?
14:04Yeah.
14:05After about one to two minutes, add all of the bottle of the beef stock, OK?
14:08All of it?
14:09Yeah.
14:10Just random, innit?
14:12That gravy needs a good amount of time to boil up, to thicken,
14:16and then to be seasoned really, really nicely.
14:19Add one teaspoon of Worcester sauce.
14:24We want a lovely, rich onion gravy, not a wishy-washy thin gravy.
14:30What does worry me, though, is that Uma's onions are just thinner,
14:34so therefore they're caramelizing.
14:36Anthony has really large chunks of onion.
14:40If that onion gravy has huge, raw chunks, it'll be inedible.
14:44What we're saying about the mash, Uma, is that...
14:46How is that looking?
14:47I think we should just focus on cooking the sausages
14:50and getting the gravy, because the mashed potato won't take long.
14:54Ten minutes left.
14:55Yikes.
14:57We need to be thinking about making John and I happy.
15:01Or at least less frightened.
15:05All we can do is try, and hopefully we are trying.
15:11Ginger, how you doing?
15:13Chicken's in the oven.
15:14Potatoes are in the pan.
15:15Right.
15:16We've got to do the mayo, and we've got to do the lettuce,
15:17but I think we're getting there.
15:20So we're going to do three tablespoons of mayonnaise.
15:23Three tablespoons of mayo.
15:25Yeah.
15:26One small garlic clove.
15:27One small garlic clove.
15:28So are you using all this?
15:30Yeah.
15:31Finely grated it, sir.
15:32My potatoes are getting quite brown.
15:34Are they?
15:35But I have a feeling they're a bit smaller than yours.
15:37Right, okay, okay.
15:39Okay, so now potatoes, Anthony, yeah?
15:42Add 50ml of cream, 50ml of milk, and then salt and pepper to taste.
15:46How's yours looking, Anthony?
15:48Mine's looking like bonnet de douche, mate.
15:50What does that mean?
15:51It means shower cap.
15:52Yay!
15:53What are we doing here?
15:58So we're frying some lettuce, Grace.
16:01First time?
16:02First time I've fried a lettuce.
16:04Is hot lettuce something that you've never thought of?
16:06Never thought of it.
16:08Five minutes, everyone!
16:10Five minutes!
16:12Are your peas cooked, blue team?
16:14There's no...
16:15There's nothing on here for peas.
16:17But you've got peas on your bench.
16:19What the hell is going on?
16:21Put on another pan.
16:23And put some peas in there with a knob of butter.
16:26And then chop some mint.
16:27Peas are in.
16:28Peas are in, mate.
16:29Both teams have to get it onto a plate,
16:31and those plates should look exactly the same as each other.
16:34That will take time, and that will take communication.
16:37It looks really saggy, my lettuce.
16:39That's fine.
16:40It doesn't look just the taste.
16:42Stop.
16:44You do all your mayo.
16:46Just, it's filled the ramekin to a centimetre less than the top.
16:49Okay.
16:50I mean, I'm great with centimetres, but we'll give it a go.
16:53Just put, like, a large dollop in the centre of the plate.
16:59So where's the lettuce on the plate?
17:01I'm the mayonnaise.
17:02Yeah?
17:03This is potatoes.
17:04Yeah?
17:05This is lettuce.
17:06And then the chickens go in here.
17:07In the middle of the lettuce and the potatoes.
17:09On the top of the potatoes.
17:10On top of the potatoes.
17:11On top of the potatoes.
17:12Yeah.
17:13How do you want the sausages, chef?
17:16Um, like this.
17:18Free sausages?
17:19Where are they, mate?
17:20Like this, okay?
17:21I'm just giving my chicken as long as I possibly can,
17:24because it was a huge piece of chicken.
17:26You've got 90 seconds, everybody.
17:2890 seconds.
17:29Well, I guess it's done now, then, isn't it?
17:31Yeah.
17:32Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
17:35Start putting the onion gravy on top, okay?
17:37Just drizzle it all over.
17:3930 seconds, everybody.
17:42OK, here we go.
17:43Finishing touches, please.
17:44What are we doing with the peas?
17:46Just put them on the side that the sausages are on.
17:49What side?
17:50Right or left?
17:51The opposite side to the sausages.
17:53Come on!
17:54Right there, yeah?
17:55I can't see.
17:56Change the chickens on top of the potatoes.
17:59With the fat side on the plate.
18:01Rightio, ladies and gentlemen.
18:03Time's up.
18:04All done.
18:11I can't believe I've done that, actually.
18:13I actually think it looks really good.
18:15Oh, I'm excited.
18:18Love working as a team, love being shouted at,
18:20and I just hope John and Grace like our team effort.
18:24I did enjoy that.
18:26It was fun.
18:27But the potatoes just fudged me over.
18:31To cut open the chicken and the garlic butter comes pouring out of it,
18:35as if it's desperate to be eaten.
18:37That's what I'm really open for.
18:39Very excited to welcome the red team.
18:43Smashed it.
18:45Oh!
18:46All right.
18:47Hello.
18:48Hello.
18:49What I love is that we have two plates here that are quite similar,
18:59considering one of you was very confident and the other not.
19:03Obviously, somebody was instructing very well and someone listening.
19:07Rightio.
19:09Ginger.
19:10Please, please.
19:12Oh, God.
19:13A little bit of hose.
19:15When I saw the lack of garlic butter inside, I thought, where's it all gone?
19:30But when you start to eat it, the chicken for me is absolutely bang on.
19:36It's soft.
19:37It's delicious.
19:38And if you're lacking garlic here, oh, my gosh, your mayonnaise.
19:43There's enough garlic in that mayo to stun a donkey.
19:46And I love it.
19:49You've then got this lovely braised baby jam.
19:53Really delicious.
19:55We have got one centimetre cubes of potatoes here, Ginger.
19:58Yay.
19:59Wonderful amount of rosemary going through it.
20:01That's very, very good.
20:02Your potatoes could just do with a little bit more heat.
20:05Let them go nice and crispy.
20:07Very good job, though, and I have to say, great direction.
20:11Love the detail.
20:14Katie.
20:15Mm-hmm.
20:16Shall we do an ooze test?
20:18Yeah.
20:19It's very juicy.
20:22It seems to come through here.
20:23Look.
20:24Look.
20:31The butter inside, we haven't got an ooze, but somewhere or another, it's gone into the chicken flesh.
20:36That means it's got the flavour of the garlic going all the way through that perfectly cooked piece of chicken.
20:40Potatoes, some of them are lovely and crispy, but measurements inside.
20:44Measurements in centimetres aren't something that you understand in any way.
20:47No!
20:51Your lettuce has been stewed a little bit too long.
20:54Mm-hmm.
20:55However, it's still buttery and delicious.
20:58I love your spin on this mayo.
21:01It's far, far less aggressive than what Ginger served us.
21:05Right.
21:06If that was Friday night dinner at your house, I would be really impressed.
21:11Hey!
21:12Whoo!
21:13Well done, James.
21:14Well done to you.
21:15That was hard.
21:16He was an excellent manager, I must say.
21:19I think overall, they liked it.
21:20Yeah!
21:21Mine had some bad bits to it, let's be honest.
21:22So did mine.
21:23I nearly choked them with the garlic.
21:24Puteen.
21:25Puteen.
21:26Bring your food up.
21:27I've got to say, as far as the plates go, peas are in the same place.
21:44I've got to say, as far as the plates go, peas are in the same place,
21:56mashed potatoes, three sausages each, on a mound of mash,
21:59onion gravy.
22:01Smells great.
22:03Let's do Uma.
22:04Yay!
22:05Good luck, mate.
22:14The sausage is well-made, the thicker part of the sausage is still lovely and juicy,
22:19but the ends are going slightly dry.
22:21Rich gravy, good amount of mustard in the background, wonderful warmth from that.
22:25Your onions, they've been caramelised really, really well, so they're nice and sweet.
22:29You've got a good palate, you know what good food tastes like.
22:32Thank you, yay!
22:34Lovely, silky, buttery, creamy, seasoned potato.
22:38Pomp puree, even.
22:40Considering the peas were an absolute afterthought,
22:43you pulled something from nothing and you completely delivered.
22:48Anthony.
22:48Yes, sir.
22:56Your sausages are really lovely and plump, they're great.
23:00Nice bit of colour on the outside, but you've used a load of sage in there.
23:05It's completely different from what you were instructed by Uma.
23:09Your peas are fantastic, got a good amount of mint through there, lots and lots of butter.
23:12I think it's a great job, Anthony, I think your sausages are fantastic.
23:16Thank you, John, thank you.
23:17Anthony, thank you for letting me watch you make sausages for the first time, I will never forget this day.
23:24They're really beautiful, professional-looking sausages.
23:28You haven't made onion gravy, because there really is very little gravy in there, and the onions aren't really cooked, they're kind of raw.
23:39The potato, however, is delicious.
23:42Silky, and it's buttery, and it's seasoned.
23:46Very good.
23:47Love that challenge.
23:51I'll do that challenge every day of the week, and twice on Sundays.
23:54Yeah.
23:55I absolutely love it.
23:56I've never made sausages before, and I don't really want to make them ever again in my life.
24:01But, yeah, it was really good.
24:02Really, really happy with their comments.
24:04What a cook that was.
24:10What an experience that was.
24:12Well done, everyone.
24:14Well done.
24:14Well done.
24:16I really didn't think that anybody would make sausages first time.
24:20Those two dishes were nearly identical.
24:22Uma's sausage is not quite as plump, Anthony's sausage is fantastic.
24:26Incredible.
24:27The red team, I think, did very, very well.
24:29Chicken was cooked really nicely.
24:31Not enough ooze, but both of them well-flavored.
24:35I'm sorry, but I'm loyal to my ginge.
24:37I think we were best.
24:40Even though I had a saggy lettuce.
24:43I think we've got ourselves four fantastic celebrity cooks,
24:47and I hope they take some of those tips and tricks
24:50and put them into what they're doing next,
24:52because it's gloves off, and there are only three semi-final places.
24:57Welcome back, celebrities.
25:17You're now back to cooking as individuals,
25:21and we're looking for semi-finalists.
25:24A big day in the MasterChef kitchen,
25:28and so we've invited in three special guests
25:30who are going to taste your food today
25:32and help Grace and I make a decision.
25:35We have finalist Danny Jones,
25:39celebrity MasterChef champion Angelica Bell,
25:43and winner, and my wife, Lisa Faulkner.
25:47Oh, God!
25:49Unfortunately, you won't get the chance to marry John.
25:54I'm so sorry about that.
25:55This one's taken.
25:58Two courses.
26:00One hour and 15 minutes.
26:02At the end of this, sadly, one of you will be going home.
26:07Ladies and gentlemen, the pressure's on.
26:09Let's cook.
26:10I'm nervous, but we're here,
26:19and this is what it's all about, baby.
26:24I'm trying not to play it safe.
26:26I'm trying to do something a bit challenging
26:28and different for me,
26:30and I just hope I can pull it off.
26:33Ginger, always impressive.
26:36Cooking up a storm and doing it through double eyelashes.
26:39We're seeing food with real detail.
26:42She is truly ambitious.
26:47I really, really want a place in the semi-final.
26:52I very much have that little competitive gremlin on my shoulder,
26:55and it's time to serve it some dinner.
26:59I am cooking crab ravioli with lemon butter,
27:04and then I'm cooking herb and mustard crusted lamb
27:07with smashed potatoes, balsamic onions, and a mint sauce.
27:12Ginger, you always give yourself a lot to do.
27:14It's really impressive.
27:15Yeah, and I think I'm just desperate for attention.
27:18Do you think that might be it, Grace?
27:19Darling, we all are.
27:20What's the inspiration here, Ginger?
27:22The inspiration is my partner, Viv.
27:24These are their favourite foods, crab and lamb,
27:26so I'm cooking this for them.
27:31Viv and I met over ten years ago.
27:34We were both performing in a nightclub,
27:37and we've kind of been joined at the hip ever since.
27:40So there is added pressure in the kitchen today.
27:44The ravioli pasta is perilously hard.
27:48It has to be thin and delicate, gorgeous parcels.
27:51It can't fall apart, but it can't be too thick either.
27:55Lemon, crab, and inside that filling have the ravioli,
27:58there's mascarpone, there's chilli.
28:01The filling needs to be robust and really highly seasoned
28:03because the pasta is bland.
28:07Rack of lamb, roasted, mustard across the top,
28:10a herb crust, pink lamb all the way through, please.
28:15OK.
28:16She's given herself a lot of work to do.
28:21I'm feeling strangely relaxed.
28:23I don't know if that's a good or a bad thing, are they?
28:26Uma, she's an unflappable thing.
28:30Creative food without haggis.
28:32Those wonderful flavors of Nigeria she grew up with,
28:35I wanted to absolutely go for it.
28:37I am making a tuna tartare with avocado.
28:42Why tartare?
28:43It's always my go-to starter in a restaurant.
28:46Is there any part of it that's going to be cooked?
28:47Like little crisp breads or toast?
28:50No, there's not.
28:52Right, the next course.
28:54Lamb kebab is always the first thing I want when I've been away.
28:57It was literally the first thing I got when I came back from Love Island.
29:00So I'm doing like a deconstructed kebab.
29:02I'm going to do lamb and I'm going to do whipped feta and a grilled onion and some chickpeas.
29:09Bread?
29:11A cabbage salad.
29:12Do you think the dining room will perceive you as pushing yourself enough?
29:17I hope so.
29:18I mean, I'm not sure now.
29:19I'm a bit concerned about the not cooking part, which wasn't really...
29:22Which wasn't really on my mind.
29:27A tartare should be chopped small enough that it's delicate and edible.
29:32Alarm bells have gone off me right away because she's slicing it into rather large chunks.
29:38This isn't tartare.
29:39It's just chopped.
29:41I don't mind that she's not cooking as long as we get all the flavours we want.
29:45The salt is for the soy, the acid of lime.
29:49Avocados without any seasoning are just a bit bland.
29:51I hope she's really generous with that seasoning.
29:54Main course, I like the idea of this deconstructed kebab.
29:58The flavours of marinated lamb.
30:02Then there's spices like cumin and coriander, so it's going to be really vibrant.
30:07Whipped feta, really, really salty.
30:10But where's the bread?
30:12Something lovely and soft to mop up all the juice.
30:15If I get it right and it tastes how it tastes when I tried it, then I hope it will be enough to keep me in the competition.
30:21And hopefully to the crown.
30:27Seasoning, anyone?
30:29Katie's a great cook, but she is a bag of nerves.
30:32She cooks crowd-pleasing food.
30:35Food that we love to eat.
30:36What Katie's got to do is just believe in herself and go for it.
30:40There's been some wobbles on the way, but I am really proud of myself and I don't give up.
30:46I'm an all-than gal, so I am going to keep fighting and I genuinely really want to be in the semi-finals.
30:53Katie, how's it going?
30:55We're having posh cheese on toast, guys.
30:58No, there's more to it than that.
30:59I am cooking a courgette, basil, chilli, ricotta, parmesan, pancetta, bruschetta.
31:09OK.
31:10Try and say that after a glass of wine.
31:14I love that Katie's got six or seven ingredients going on in this bruschetta topping,
31:19but the whole point of bruschetta is that the bread remains crisp.
31:23Just rubbing a bit of garlic on toast to give it more flavour.
31:27I do worry that this could just end up like sludge on the top.
31:33And then for main course?
31:35Main course is seafood linguine.
31:37I went on a trip to Venice with my pal, Lisa George.
31:40She played my auntie on Corrie, and I just remember being on the seafront
31:44and just having this seafood linguine, so I just want to recreate it,
31:48because it kind of reminds me of her.
31:49You've never made linguine before?
31:51I have at home practising for this, but otherwise, no.
31:54I'm partial to a spag ball, Grace.
31:57This is on a higher tier.
32:01Linguine like spaghetti, but really, really fine and flat.
32:06It's one of the most difficult pastas to get right,
32:08because it clumps together very quickly,
32:10and it cooks in a matter of seconds.
32:14She's making us a sauce.
32:15In there, she's got mussels, she's got prawns, she's got crab.
32:19Those prawns can't be overcooked, and I don't want undercooked mussel.
32:22Those mussels need to be open and vibrant.
32:26You're not feeling just Grace and I today,
32:27you're feeling three invited guests.
32:29How's that feel?
32:30I'm nervous about that.
32:32You feel like my mum and dad in the kitchen, they're strangers.
32:39I'm calm, but I'm not.
32:45Anthony is pure joy to have in the kitchen.
32:48He's funny, he's happy when he cooks.
32:51His love of Greek food has shone throughout the competition,
32:54but it's now for him to show a bit of detail,
32:56to just calmly go about the task.
33:00Anthony, Duncan only made it to a quarter-final.
33:04Yes.
33:05Simon didn't make it to a quarter-final.
33:06No.
33:07You are up for a semi-final.
33:09I'm so up for a semi-final.
33:11I've never gone to do anything on my own in my life,
33:13and I've never won anything,
33:14so if I can get to semi-final, I've beaten the boys,
33:17and I've done so well.
33:18What are you going to cook for us?
33:19I've put my own little spin on prawn, coconut, curry,
33:23with my own sort of pillow rice on the side,
33:25and the dessert is an old-school chocolate souffle.
33:28With the souffles, do you need them to all rise?
33:32Yeah.
33:33She's here all week, ladies and gentlemen.
33:35One for the money and the free rise,
33:37it's two for the love that you deny all rise.
33:42All rise.
33:44Anthony's souffle needs to be a light, fluffy, spectacular souffle.
33:50It's looking good, man.
33:51It's looking good.
33:52I'm folding it.
33:52It's texture on the top, but then almost collapsible
33:55the moment you start to put it to your mouth.
33:57A good souffle is a thing of beauty.
34:01Main course, prawn curry.
34:03He's using coconut cream and coconut milk.
34:06That means it could be sweet.
34:08I hope he's got a balance there of lots and lots of decent spices.
34:11It's added pressure to cook for a previous finalist,
34:16but I just hope that some of them liked blues music
34:19and don't judge me on a...
34:20Don't judge me too much on the food.
34:25I want to see some MasterChef magic today.
34:36I want to see a little bit of something that I go...
34:38I'm really excited.
34:39I want to eat the winner's food today.
34:43My expectations, they're always quite high,
34:46but I just love good food.
34:48And when it's cooked with love and confidence,
34:52then it should taste good.
34:55Cooking for guest judges is insanely stressful.
35:01It's your peers, and you don't want those people to be like,
35:04oh, my goodness, that food was rubbish,
35:06because we remember.
35:08Cheers.
35:10Cheers.
35:15Ginger, you've got 15 minutes on that first course.
35:18Okay.
35:18We're all right.
35:19We're all right.
35:20Crab ravioli with lemon butter.
35:22I think that sounds incredible.
35:25This guy's got a little hole in,
35:26so he might not make it into the pan.
35:28You've got to make sure it's rolled out thinly,
35:31and you seal it,
35:32because nobody wants their crab crawling out.
35:35All right, come on, come on, come on, come on.
35:38Let's go.
35:40I love you all.
35:42You are my children.
35:43Don't explode.
35:46What you don't want is big, heavy ravioli.
35:48Do you know what I mean?
35:49You want it to be light and fresh.
35:51Fingers crossed, Ginger.
35:53Ginger.
35:54Yep.
35:54You've got three minutes.
35:56Okay, great.
35:56How's the ravioli?
35:57Yeah, they're good.
35:58They just need another minute or so.
36:00Don't over boil them, because they'll start to fall apart.
36:02Okay, I'll take that, John.
36:03A little bit of sauce on each one before they go on the plate.
36:07Look at that.
36:08They are lovely and plump.
36:09Yeah.
36:09Oh, I hope so.
36:12Ginger, what's going on this ravioli?
36:14I've got lemon zest and then this parsley crisp.
36:17Ginger.
36:17Yes.
36:18Showtime.
36:22Somebody has worked in a restaurant.
36:27That's impressive.
36:30Hello, friends.
36:32Ginger.
36:33Nearly.
36:35That was nearly a disaster right there.
36:37I love this pink jumper.
36:39Oh, that looks good.
36:41I have cooked crab ravioli with lemon butter.
36:45I hope you enjoy it.
36:46Thank you very much.
36:47See you.
36:48See you.
36:48Bye.
36:53It tastes amazing.
36:55The pasta's cooked really well.
36:58Al dente, nice and thin, not too thick.
37:00The crab is buttery.
37:02It's zingy.
37:03The marriage of the chilli and the lemon
37:06just packs a punch in your mouth,
37:09but it's not too much.
37:10It's really delicate.
37:11Ginger, you can see,
37:13is someone who's meticulous to detail,
37:15and that's what's been presented on this plate.
37:18It is an impressive dish,
37:20and I love the buttery sauce over the top,
37:22and I love the sharp burst of lemon.
37:25A great filling of crab,
37:26a little bit of chilli here in the back of my throat.
37:28That's actually a really good dish.
37:30OK, Ginger, you've got 15 minutes on your next course.
37:36Oh, yeah.
37:37I love herb-crusted lamb.
37:41Smashed potatoes, onions and mint sauce,
37:44you've got everything, a lovely, rich dish.
37:46You guys are OK, are you?
37:48Right, let's start plating.
37:50Smashed potatoes, I would love them to be crispy on the outside,
37:54a little bit of skin and soft on the inside.
37:56I can hear the crispiness as they're coming off the paper.
38:00Lamb now.
38:01Moment of reckoning, Ginger.
38:02You want to get some lovely crust on that lamb
38:06and packed with flavour.
38:09Is it cooked?
38:12Ooh.
38:13That's how I like it.
38:16Make it look smart.
38:20OK.
38:21Off you go.
38:23Thanks, Ginger.
38:24Thank you so much.
38:30Hello again.
38:31For your main course, you have herb and mustard-crusted lamb
38:38with smashed potatoes, balsamic onions and mint sauce.
38:43Thank you very much.
38:44Thank you. Enjoy.
38:51If you'd told me a few weeks ago
38:57that I would have been able to do that in the time today,
39:00I would have absolutely laughed in your face.
39:03So, whatever happens in the competition,
39:06I'm really happy with how it went.
39:10My lamb is cooked beautifully.
39:12The crust on it is beautiful.
39:14The flavour of that mustard and those herbs
39:17is so fresh on that gorgeous, rich lamb.
39:21Potatoes are insane.
39:22They're crispy.
39:23I really enjoyed these little caramelised onions.
39:26The mint sauce, it's got acidity.
39:29It works really well with the lamb.
39:30This is delicious.
39:32Absolutely delicious.
39:34All the flavours complement each other
39:35and I'm really impressed.
39:38Huge amount of skill from Ginger.
39:39That lovely, sweet pink lamb cooks beautifully.
39:43It's decadent, it's buttery, it's herby, it's salty.
39:47It's all the good things.
39:50Uma, you ready to go?
39:52I think so.
39:55I have eaten some amazing tuna tartare.
39:59It's nice and light, but it has to be prepped right.
40:03I'd like my tuna quite finely chopped.
40:06You want to have some soy, sesame.
40:08Because there's not much cooking involved,
40:10you've got to bring it.
40:11When we put it in our mouth, it's going to hit straight away.
40:14Two minutes left.
40:16Don't you worry, guys.
40:16I think I've got this.
40:19Hurrah!
40:19This is a confident woman.
40:21I know.
40:23This is it.
40:23This is it?
40:24Yay.
40:25OK, take the plates.
40:27Good luck.
40:29Well done.
40:31That is an enormous tartare.
40:33Tartare's meant to be delicate.
40:35Hello.
40:36Hi.
40:37There we go, guys.
40:39Oh, lovely.
40:41So, for you guys today, I have cooked an Asian tuna tartare with, like, an avocado bed.
40:47Enjoy, guys.
40:48Bye.
40:48Thanks.
40:48Usually in a tuna tartare, it's either slices or small cubes.
41:01This has got quite chunky bits of tuna.
41:03And she's marinated that tuna in some soy and sesame.
41:07But it definitely needs a bit more.
41:09I actually can't taste what it is.
41:12If you are going to do something simplistic, you've got to go for those flavours.
41:17It's such a shame because it's sort of, you take a bite and then it just fizzles out.
41:21That bed of avocado, it's just maybe a bit stodgy.
41:25It's not as refined as I would like it to be.
41:26She's chopped it as if she's chopping stew and steak to hurl into a stew.
41:33That fish itself needs more marinade.
41:36It just doesn't have the flavour.
41:41Uma's main course is lamb kebab.
41:43Another lamb dish. Yum.
41:46Something I would eat at three in the morning when I was 21.
41:50But I think it's going to be a bit different to that one.
41:52I want that lamb succulent, juicy, seasoned.
41:58Is there freshly made flatbread that it goes on?
42:01Because that will elevate it.
42:04Those onions are looking great, Uma.
42:06Thank you very much.
42:07I'm very, very impressed.
42:10Whipped feta, so you want that lovely, light feta.
42:13You've got 30 seconds, Uma.
42:14Well, we've got this.
42:16Go.
42:18I think they look good.
42:24Happy with that?
42:25Yes, I think so.
42:26Good.
42:27They're waiting for you now.
42:29Go, go, go.
42:30Chickpeas, quick.
42:32That's it, that was the last thing.
42:33Just a couple pomegranate seeds.
42:36Done?
42:36Done.
42:37Go.
42:38Oh, my boy.
42:42Hello.
42:43Hello.
42:47I have made you guys a deconstructed kebab.
42:50So, it's lamb with a grilled onion with pistachio and pomegranate,
42:55whipped feta, and then a red cabbage slaw,
42:58and some chickpeas.
43:00I can breathe.
43:00That's it.
43:01Done.
43:02Yes.
43:03You're welcome.
43:04You're welcome.
43:04You're welcome.
43:04The lamb is cooked beautifully.
43:13There is a sweetness to this pistachio caramelised onion.
43:18It's delightful.
43:19The chickpeas, they're sort of toasted slightly.
43:22We've got those pomegranates that are just sitting on that whipped feta, which is giving it that sweetness.
43:27I love what she's put on that lamb.
43:29A little bit of cumin, you've got a bit of smokiness, but there's no flatbread, which is a shame.
43:35So, that is a beautiful piece of lamb cooked to absolute perfection.
43:41And that onion, delicious.
43:42There's so much vinegar in that red cabbage, it's harsh.
43:45It almost burns my tongue, and it is a big piece of bread.
43:50I feel relieved.
43:52I think today is the day that I felt the most pressure,
43:54even though I still may have come across relaxed.
43:56I wasn't feeling it on the inside today.
44:02How are we doing there, Katie?
44:03We're nearly there.
44:04I just want to dry off these courgettes, because I don't know if they're a bit oily.
44:08OK.
44:11Well, Katie is serving up courgette, basil, chilli and ricotta, pancetta, bruschetta.
44:16Lovely! Nice flavours.
44:19People sort of think of it as a piece of toast with some things on it,
44:22but it really should be a celebration of what's on top of it.
44:27If you get it right, lovely crunch to the courgette.
44:30The chilli, obviously, beautiful.
44:32Ricotta's very creamy and light.
44:33And then, obviously, the pancetta's going to bring that salt and awesome flavour.
44:39OK, you've got about 60 seconds.
44:40All right.
44:42What's going on over the top?
44:43Chilli oil and a bit of parmesan.
44:46Go on, then. Quick, quick, quick, quick.
44:47Let's hope it tastes good, eh?
44:49Yeah.
44:50Are you happy with that, Katie?
44:51I've done it.
44:51Yeah, I am, actually.
44:52Good.
44:53You need to get back for your linguine.
44:54Off you go.
44:55Let's go.
45:02Hello.
45:03Hi.
45:04How are you doing?
45:05Good.
45:06How are you?
45:07I'm all right.
45:07This is courgette, chilli, ricotta, parmesan, pancetta, bruschetta.
45:19All right, enjoy.
45:20Bye.
45:20I don't know about you, but, whew, my bread is soaked in garlic.
45:27I'm like, whew.
45:29But it tastes nice.
45:31I think the flavours are all really nice.
45:34It's just overpowered with the garlic, which I don't mind because I really like it, but it sort of doesn't let anything else sing, really.
45:41The courgettes, brilliantly cooked, and when I've taken them off, they taste great.
45:47I love garlic, but it's just too much.
45:51The bread is still crisp and crunchy and seasoned beautifully.
45:55We've got a spice from that chilli.
45:57We've got saltiness coming from that cheese.
45:59We've got a little bit of smokiness coming from that pancetta and sweetness coming from the courgette.
46:03I really like this combination of flavours.
46:08Katie.
46:08Katie, eight minutes on your linguine.
46:12OK.
46:13Oh.
46:15Thank the Lord.
46:18All right, so Katie's main is a seafood linguine.
46:21Love it.
46:21I'm all over it.
46:23You don't want to overcook your fish, and you have to know that there are certain bits of fish that maybe take slightly longer than others.
46:32The stress.
46:34I'd be intrigued to know if Katie is making her own pasta.
46:37Fresh pasta does elevate it massively.
46:40You can tell the difference.
46:43OK, where are we?
46:44Linguine and sauce.
46:45Linguine's very much nearly done.
46:47You've got two minutes, Katie.
46:48OK, thank you.
46:49Get on the plate.
46:52How's it looking?
46:53How are you feeling?
46:54I feel a bit stressed, Grace.
46:57But we're doing it.
46:58But I'm doing it.
46:58We haven't left.
46:59You know, I love you, Mum and Dad.
47:02You're very helpful in the stressful situation.
47:06You've got 60 seconds.
47:08I'm just going to have to chuck it on.
47:11Done?
47:12Yeah.
47:13Off you go.
47:14Eee!
47:15Right, let's go, shall we?
47:17Go on.
47:18There you go.
47:20So I have made for you seafood linguine with mussels, prawns and crab meat with a bit of parsley on top and white wine.
47:29Thank you, Katie.
47:36You've got to hand it to Katie.
47:38She's cooked her own pasta and it's delicious.
47:41The seafood hasn't been scrimped on.
47:43I've had about six prawns.
47:45There's mussels in there.
47:46Prawns are cooked brilliantly.
47:47Yeah.
47:48Really nicely cooked.
47:49Crab tastes amazing.
47:50It tastes good.
47:52It's a really nice, fresh tomato sauce and I think it's really light.
47:57It's a really nice plate of food.
48:00She's made her own pasta.
48:01She's made a really good sauce.
48:03The prawns are cooked nicely, they're cooked all the way through.
48:06It is a tasty thing.
48:08I didn't smash it out of the park, but I've just made pasta.
48:13Who else can say that?
48:14Quite a lot of people, but not many people I know.
48:22Anthony.
48:23Yes, sir.
48:24Eight minutes on your first course.
48:25Got you.
48:28Prawn curries can be spectacular.
48:30It's all about that flavour.
48:32The coconut, the spices mixed together.
48:34It wouldn't be me if I wasn't worried.
48:37Just throwing it to overcook.
48:38I want to have a prawn curry where the prawns can take on that lovely spice.
48:44Also, the pilau rice.
48:46It can't be soggy and it can't be crunchy.
48:49It's got to be perfect.
48:50Two minutes, auntie.
48:52Yes, sir.
48:53There you go.
48:54Great.
48:54Good job.
48:55Next one.
48:56Hopefully we won't be feeling blue when we finish it.
49:01Great colour.
49:02Thank you, John.
49:04It's like watching a completely new person.
49:07Where did the cheeky chappy, Anthony Costa...
49:09He's gone.
49:10Are you done now?
49:11There's nothing else to go on top?
49:12I'm ready to go.
49:13Are you happy?
49:13I'm really happy.
49:14Right, off you go.
49:23Yes!
49:25What's happening?
49:28What's happening?
49:33Ladies and gents, what you have here is Costa's coconut curry with prawns on top,
49:38with coriander oil and my own take on pilau rice.
49:41Enjoy.
49:43Cheers.
49:47I think Anthony has made an amazing curry sauce.
49:51It is velvety and it's sweet with coconut and that cardamom.
49:56The prawns are cooked beautifully.
49:58Really delicious.
49:59Well, Anthony promised his own take on the pilau rice.
50:02He's added star anise, there's cinnamon and turmeric in this,
50:06which you can really taste.
50:08It does take you on a sensory journey in your mouth.
50:11You know, the sauce for me is on the thicker side.
50:13The flavour's there.
50:15I just wish it was slightly less thicker.
50:17I could carry on eating this and just demolish it.
50:20That sauce and that curry is really delicious.
50:23The prawns go nice and crunch to them and they're cooked all the way through.
50:26Nicely done, Anthony.
50:29Anthony.
50:30What's up?
50:30What's the base of your souffle?
50:32It's chocolate, egg whites, bit of salt, bit of sugar,
50:36all ready to be piped up in the mannequin.
50:39What's it called?
50:40Ramekin.
50:40That one.
50:41Not a mannequin.
50:42Don't use a mannequin.
50:43It just come out of my mouth.
50:45For the quarter-finals, deciding to do a souffle is brave.
50:52I'm going to pop this in now.
50:55You've got to make sure that it comes out of the oven, it has that rise,
50:58and it's beautifully soft and velvety when you break into it.
51:03You've got five minutes, Anthony.
51:04Yes, sir.
51:05How are our souffles?
51:07It just feels like they're not rising.
51:10You have to wait right to the last minute before you bring them up, aren't you?
51:12Yeah.
51:13Chocolate, mixed berries, whipped cream, what's not to love?
51:1990 seconds, come on.
51:21They are rising.
51:23Grace, look.
51:24Let's get it out.
51:27Wee.
51:28They've got a little judder, so they're definitely soft in the middle.
51:32Your desserts are ready, please.
51:34Go.
51:36Go, Anthony.
51:43Now, listen, right, this is my version of a chocolate souffle.
51:46You've got the cream there as a bit of an added bonus, but I'll get me coat.
51:50See you later.
51:56For someone who doesn't love chocolate desserts, this has got the right balance for me.
52:02It's like a lovely, delicious, hot mousse.
52:05I love that he's made a pudding, and I applaud him for making a souffle.
52:09Mine is slightly overcooked, and I don't want to say that it is, because the flavours are delicious, it's not too sweet, it's really lovely.
52:17I've finished mine.
52:18Yeah.
52:19So, you know, I'm happy.
52:20I'd pay for it.
52:23Anthony has not really made a souffle.
52:25It's more of a chocolate pudding, but it's puffed up.
52:28It's difficult for me to criticise it as I push it into my mouth at a rate of knots.
52:32It's a very adult, bitter, dark chocolate used in absolutely the right amounts.
52:40Oh!
52:43Oh, thank God it's over.
52:45It was pressure, pressure, pressure.
52:48I hope I've brought to the table fun, laughter, and some nice food along the way.
52:58Quarterfinal day in the Marsher kitchen.
53:00On the whole, I think we've eaten really well.
53:03So, best of luck, everyone.
53:05We all tried really hard, and I'm proud of us all.
53:08Aw.
53:09Heat won 2025.
53:10Yay!
53:11One, two, three.
53:12Yay!
53:13Good luck, guys.
53:14We've now tasted it, and we've heard the comments from the dining room.
53:19Their cook of the day was Ginger, and I think we agree.
53:23Ravioli filled with crab, nice and spicy, lovely lemon butter sauce.
53:27Ginger's lamb was outstanding.
53:29With those potatoes, I could have eaten them by the kilo.
53:32So, we've got ourselves our first semi-finalist.
53:36Uma's first course was more about assembly rather than about cooking.
53:39We had a tuna tartare, big, chunky blocks of tuna.
53:43It could have had a lot more finesse.
53:46It was meant to be vibrant and zingy, but it was very flat.
53:49But that lamb, really delicious.
53:53But I would have loved some bread with it.
53:56Katie really pushed herself.
53:58I personally loved that bruschetta.
54:01There was so much intention to pack a punch.
54:04But dining room found the garlic a little bit too strong.
54:07Main course, made her own pasta, showing off technique.
54:10Cooked mussels and prawns really, really well.
54:12Anthony's main course was a delicious curry with a subtle blend of spices.
54:19It was a lovely, hearty plate of food.
54:21His dessert, souffle of types.
54:23Not quite a souffle, but we all agree it was a tasty pudding.
54:27Now, we've got to make a decision, Grace.
54:29Who's it going to be?
54:31I really do want a place in the semi-final.
54:34I have worked my socks off.
54:35I've not got any left.
54:37And I tried my best.
54:38If it's my turn to go, I'll be devastated.
54:42Oh, man, I'm just getting started.
54:44I don't want to go home.
54:46I'm enjoying this experience a lot more than I expected that I would.
54:51I hope that what I've done today is good enough to secure me the spot.
55:02You four have done a brilliant job.
55:05But as you know, we've only got three semi-final places to give.
55:10And that does mean, sadly, one of you is leaving us.
55:15Our first semi-finalist is Ginger.
55:23Congratulations.
55:26Good on you.
55:26So that second semi-final place is going to Anthony.
55:37What?
55:38Yay!
55:39What?
55:42No.
55:46Wow.
55:48Thank you, food pods.
55:49Our third semi-finalist is...
55:56It's you, Katie.
55:59What?
56:00What was that?
56:01Are you kidding me?
56:02What the heck?
56:05Oh, what are you?
56:06It's...
56:06I'm sorry, Uma.
56:08Oh, don't worry.
56:09I'm so sorry, Uma.
56:11Uma, thank you so very much indeed.
56:14Love you, guys.
56:15Love you, mate.
56:16I mean, obviously, it's disappointing when you leave.
56:20Everyone wants to win, but I'm so proud of myself.
56:24I'm going to go home.
56:25I'm going to have an espresso martini.
56:27Absolutely not cooking tonight, no.
56:34What is this in front of us?
56:36I think there's semi-finalists.
56:38Yeah!
56:39Yes!
56:40So chuffed.
56:47So chuffed.
56:48I can't believe I'm a semi-finalist.
56:49And I've beaten the boys.
56:51Yes!
56:53I'm still in shock.
56:55I'm absolutely shooketh.
56:56But I am so overjoyed to be here.
56:59I just can't believe it.
57:01Semi-finalists is pretty good,
57:03but I thought I was just coming here
57:05to have a laugh and enjoy myself
57:06and maybe learn a couple of things.
57:08But I'm starting to get my eyes
57:11on the prize a little bit now.
57:16Next time, five new celebrities...
57:19They are massive.
57:21They're just so big.
57:22...take on the challenge...
57:24Oh, God, look at that.
57:25Oh, no!
57:26Oh, wow.
57:27...to become Celebrity MasterChef champion.
57:30You've literally just invented a new pudding.
57:33Put a little regga in the...
57:35Mm-hmm.
57:37I've got no complaints.
57:38I like them a lot.
58:00You've been missing a lot.
58:07I like them camp, too.
58:08I like them in the very beginning.
58:08I'll break a little essa gefice in the movie
58:09that's amazing.
58:09See you next time.
58:10Ah.
58:10Ooh.
58:11Ooh.
58:11Ooh.
58:12Ooh.
58:12Ooh.
58:14Ooh.
58:15Ooh.
58:15Ooh.
58:17Ooh.
58:18Ooh.
58:18Ooh.
58:19Ooh.
58:20Ooh.
58:21Ooh.
58:21Ooh.
58:22Ooh.
58:25Ooh.
58:26Ooh.
58:27Ooh.
58:28Ooh.
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