- 3 hours ago
- #celebritymasterchef
- #realityinsighthub
Celebrity MasterChef Season 20 Episode 6
#CelebrityMasterChef
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#CelebrityMasterChef
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00Battling it out for a place in the quarter-final.
00:03Showtime.
00:04I feel like I've missed something, but I think I'm all right.
00:07Now they're back, with even more determination,
00:10because there's semi-final places at stake.
00:14I'm actually more nervous about getting in the MasterChef kitchen
00:17than I am when I go on stage in front of thousands of people.
00:20It's mind-blowing.
00:22I had a bit of a nightmare the other day,
00:23dreaming about this frozen food,
00:26but we had to cook it, but it still had to be frozen.
00:30Tonight, they face two tough challenges to test them further.
00:34I've still no idea what I'm doing.
00:36First, they must show they can work in teams.
00:39No, I'm out of control, I'm out of control.
00:42Before cooking off to secure their place.
00:45I want to go all the way.
00:47Now I've got this far, I'm ready to crank it up a notch or two.
00:51I don't want to go home.
00:53I keep coming up with ideas, with plates of food and recipes,
00:56and I want to get the chance to cook more.
00:58Four great celebrity cooks,
01:00and they're going to have to keep on performing and getting better.
01:04Grace, hold on tight.
01:06We're in for a ride.
01:08It's going to be gorgeous, delicious chaos.
01:10Welcome back to the MasterChef Kitchen.
01:33You are Celebrity MasterChef quarter-finalist.
01:35That's quite fantastic.
01:37You now know what this competition is all about.
01:40So from here on in, you just have to keep on performing.
01:43This next task is called the Pairs Challenge.
01:50We've seen you work as individuals,
01:52but this task is about teamwork and communication.
01:58Jamie and Chris, you are the blue team.
02:00Hello, Jamie. Hello, Chris.
02:02Michelle and Dawn, you are the red team.
02:04We are last-minute we buddies, aren't we?
02:07Yeah.
02:08Yes.
02:08Spend a lot of time together.
02:11Each team has a recipe for a completely different dessert.
02:17And what we want from each team
02:22is two identical portions of that dessert.
02:27The twist is only one member of the team has a recipe.
02:33Great.
02:35Which means communication is all important.
02:39Would you please reveal your ingredients?
02:44Oh, yeah, nice.
02:45Come on, Dawn, we've got this.
02:50What could possibly go wrong?
02:52One hour, two dishes that look and taste exactly the same.
02:58Let's cook.
02:59Talk to me.
03:01Each team leader has been given basic instructions
03:04for a different dish
03:06with separate trays of ingredients for every element.
03:10I'm a very slow reader.
03:11This is probably the worst task for me.
03:16OK, Dawn, we're going to roll out the pastry.
03:18That's the first thing.
03:20How thin?
03:21The picture shows are quite thin.
03:24Quite thin.
03:25Half a centimetre.
03:27Pastry is science.
03:29Baking sheet.
03:30What's a baking sheet?
03:31It all has to be done very delicately with a real eye.
03:35One wrong measurement
03:36and the whole thing can go completely wrong.
03:41Apologise to Chris in advance.
03:44Jay, just imagine I'm really thick.
03:47Soap star Jamie is leader of the blue team.
03:53Cut the puff pastry...
03:55Yeah.
03:56..into ten centimetre, five centimetre rectangles.
04:00He and reality star Chris
04:03need to produce two identical portions of a raspberry mill feuille.
04:07Delicate layers of thin puff pastry
04:09filled with creme patissiere and raspberries
04:11served with white chocolate shards.
04:14Five or ten centimetres?
04:15Five centimetres that way, ten centimetres that way.
04:19These rectangles need to match
04:22because they're going to be this beautiful stack of custard and pastry.
04:27It has to be precise.
04:29God, this is nice. It's good.
04:31It's going well. It's going lovely.
04:33I love the way you did that with that ruler.
04:36Superb rectangles, aren't they?
04:38When these are done, I'm gathering...
04:42What are you gathering, Jamie?
04:45What's he taking so long for?
04:50Oh, I must do.
04:52Jamie's like a deer in the headlights.
04:54He's flummoxed by what to do.
04:56He starts a sentence and then stops halfway through.
04:59And right now, Chris is getting a little bit fed up.
05:02We're on the clock here.
05:05Jay, what's the next one?
05:06Make sure I can get cracky with this.
05:08Prick all over the fork and chill.
05:11Yeah, I've pricked them all.
05:12Chris, he's just going by gut instinct now
05:15because Jamie can't deliver the instructions.
05:17Place another slip mat of baking paper.
05:21Yeah, no, it's like that, Jay.
05:24Bang the other thing on top.
05:25Keep it flat.
05:26Then she won't rise.
05:28Right, OK.
05:29Just something I saw on the old social media one day.
05:32You've had ten minutes already.
05:34Ten minutes gone.
05:35You've got 50 minutes left.
05:36So half it, roll it out.
05:39As the leader of the red team,
05:41it's up to pop star Michelle
05:42to guide broadcaster and author Dawn
05:44through their recipe for individual Bakewell tarts with custard.
05:51Have we got any flour?
05:53Yeah.
05:53Yeah.
05:54Yeah, use a bit of flour.
05:56I love a Bakewell tart.
05:59Slick of raspberry jam.
06:01Frangipane.
06:02Almonds across the top.
06:04When you cut it down the middle,
06:05it should be just a real visual feast.
06:07They've got to get their pastry thin enough
06:09that they can then line the tart case,
06:12but not too thin.
06:13They're going to put holes in it.
06:14This is not my comfort zone.
06:16Keeps sticking.
06:17Michelle's got a photo
06:18which shows the tart having really thin pastry around the outside.
06:22The pastry presently doesn't look very thin at all.
06:26I just had to start again rolling it quickly.
06:31I don't bake or do anything, like, dessert-y
06:34because I think you have to be really precise.
06:37I'm really glad Michelle's on my team.
06:39OK.
06:40Shall we line the tin?
06:41All right, great.
06:44She's loud as well, which is really helpful.
06:46Where's the knives?
06:47I'm excited to see Michelle in charge of the recipe.
06:52She's been a pop star for 25 years.
06:54She's done choreography.
06:55She knows how to direct a troupe.
06:58It says blind bake for ten minutes.
07:01Blind bake for ten minutes.
07:01Let's set a timer.
07:04OK, they're in.
07:04While their pastry layers chill,
07:09the blue team are underway
07:10with the creme patissiere filling for the Mille Feuille.
07:14OK, so this is really thick custard, Chris.
07:18Whisk, egg yolks, sugar, flour.
07:23When I was a little girl in Carlisle,
07:24they sold Mille Feuille
07:25at the local bakery at creme patissiere.
07:29It was a taste I'd never had before.
07:31But to make it is a real art.
07:34Going to have to blend that now, Chris.
07:37I've now mixed it all in.
07:38It's got a real nice custardy paste.
07:43Hand whisk it, mate. Come on.
07:44Hand whisk it. You're a strong man.
07:47Jamie is panicking,
07:49but Chris is staying really calm.
07:50But Chris is also being really enthusiastic
07:52and trying a way to almost nurture Jamie.
07:55It's a lovely texture, Jamie.
07:56If you give it a nice, strong whisk.
07:58How are you finding this, Jamie?
07:59Oh, mate, suckle in.
08:01I'm not very good at giving instructions.
08:03What's next, bud?
08:05Put this in the sauce,
08:06come on the end of the sauce of the house.
08:08I don't like being left in the lurch.
08:10Right now, I feel like I'm being left.
08:12Gradually whisk the hot milk mixture
08:15into the egg mixture.
08:21You've got to stir this, Chris,
08:23until thickened for five to seven minutes.
08:26Do not let it boil.
08:28It's got to be thick enough that you can pipe it.
08:30Come on, Chris.
08:31We got this, brother.
08:33I'm not sure we have got it.
08:34We got this, bro.
08:34I'm not sure we have got it,
08:35but you keep the encouragement.
08:37I love the encouragement.
08:39You are halfway.
08:40That is half an hour gone.
08:42OK, right, now.
08:44With their tart cases blind baking,
08:47Michelle is trying to communicate to Dawn
08:49the ingredients and measurements
08:50for their first layer of their Bakewell tarts,
08:53the raspberry jam.
08:55Combine the raspberry, sugar and lemons.
08:58How much lemon juice, Michelle?
08:59Well, 15 mils.
09:0215 mils.
09:05Too much lemon juice.
09:06It's going to be really sour and make it watery.
09:08It's basically a squeeze.
09:10All right.
09:10They have to bring them up to the boil.
09:12It's not cooked long enough.
09:13We've got raspberry cordial.
09:15This task lives and breathes
09:18on working in an identical manner,
09:21but Dawn's jam is in a saucepan.
09:23Michelle's is in a frying pan.
09:25These are the things they should be talking about.
09:27Fry pan, large surface area,
09:30a quicker reduction,
09:32which means Michelle's jam is going to be ready
09:34a lot faster than Dawn's jam.
09:37Right, I've done a gentle boil.
09:39Mine is not quite at a boil yet.
09:41What's it like giving all the instructions?
09:43It's actually not too bad.
09:44It's just hard to hear over Jamie's loud mouth.
09:47Sorry, Michelle.
09:48Working over here.
09:50She has no right to speak to my sous chef like that.
09:57The cacophony seems to be rising.
09:59The volume's rising.
10:00There seems to be a lot more shouting going on.
10:02There's a lot of frustration right now
10:03in the MasterChef kitchen.
10:05I've still no idea what I'm doing.
10:07With the clock ticking,
10:09the blue team need to speed up.
10:11They're still working on the creme pat filling,
10:13which will need time to cool and set.
10:17Does it do this?
10:20Needs to be a little bit thicker than that, you know, Chris, I think.
10:23No, trust me, mine is plenty thick.
10:25There's still a lot of work to be done.
10:28Blue team have got to make sure that creme patissier is really cold.
10:32Puff pastry still needs to be cooked.
10:34But they're going to have to cool it
10:35before they start to assemble those milfoys.
10:40You're a few minutes behind me, son.
10:42But Jamie's got to take control of that team.
10:46Chris, we need to get the pastry in in a minute, mate.
10:50I want to start at the same time as you, Boyd.
10:53Otherwise, we're working on two different timescales.
10:57Chris, that's got to go in for 15 to 20 minutes.
11:00If they have hot pastry and they put their creme pat on top of the pastry,
11:05it's all going to melt.
11:08Pastry out.
11:10Also up against it is the red team,
11:12who are still trying to make identical jams.
11:17Right, we need to cool the jam down.
11:19No, my jam's not thick enough.
11:21But they also need to crack on with their next challenging element.
11:25Let's start on the frangipan.
11:28100 grams of butter,
11:31beet butter and sugar together.
11:33Michelle is really barking those orders out.
11:36One teaspoon of almond extract.
11:39Where's the teaspoon?
11:40It's like she's choreographing a number to perform in Wembley.
11:45I'm seeing quite a bossy side of you.
11:47OK, so we have...
11:49Not even listening.
11:52I'll just go then.
11:53Oh, you can stay with me any time.
11:56Michelle, mine's not blending.
11:58No, mine neither.
12:00Faster. Do it faster.
12:03Oh, no. Wow, I'm out of control.
12:05I'm out of control.
12:07That frangipan, lots of almond paste and butter and sugar,
12:11and it's got to be quite squidgy and soft.
12:14It can be too hard or it can be too wet.
12:17They have to judge the cooking time absolutely perfectly.
12:20So what goes in the frangipan next?
12:22One egg. Go in. Don't crack.
12:27It's too lumpy.
12:28It looks like it's curdling.
12:29It's like scrambled egg.
12:31Now they're in what I would call frangipanic.
12:33They think that that frangipan is split. It hasn't.
12:36Let's try with a hand whisk.
12:38All they're going to do now is put the ground almonds and the flour in there and beat it together.
12:41They need to trust that recipe.
12:43You know, when I think about frangipan, it's got a rough texture to it, hasn't it?
12:46So maybe that's how it's supposed to look.
12:49Dawn's actually a strong hook.
12:51But she's the most stressed I've ever seen her.
12:53Did you say the jam has to cool?
12:56Yeah, that needs to cool down.
12:58All right, are we putting that in the freezer?
13:02Yeah.
13:03Mine is in a really small bowl.
13:05That's 20 minutes. 20 minutes left.
13:09Across the kitchen, the blue team is catching up.
13:12The pastry for the Mille Feuille is in the oven, and they can now start on their last element, a white chocolate shard garnish.
13:22Break up the white chocolate and melt under a bowl under simmering water.
13:27Yeah, basically, I know how to do that.
13:30Never done this ever in my life.
13:33Jamie is still rushing around in a little bit of a panic.
13:37How we're doing for timing, I have no idea.
13:39If he's not calm, the whole thing could just fall apart.
13:44Sprinkle with freeze-dried raspberry pieces.
13:47Jamie, does this want to set in the fridge or not?
13:49Well, I would have...
13:50It doesn't say to set it in the fridge.
13:52Does it need to be hard?
13:53It's...
13:54If it needs to be hard, it needs to go in the fridge.
13:57And leave...
13:57It says, and leave to set.
13:59Yeah, mate.
14:00I think we're going to accelerate, put it in the fridge.
14:02Right, OK.
14:06We're getting there, mate. We're getting there.
14:08I worry about you.
14:08Days like this, I do worry about you.
14:11Why are you standing around? Fill your piping bag!
14:14Don't stand around.
14:18Jamie, do it like this.
14:21Right.
14:23With time running out, Michelle and Dawn are only just starting to assemble their tarts for baking.
14:30One tablespoon of jam in the bottom of the tart.
14:34It's very unimpressive.
14:39I wish the jam was thicker.
14:41Sprinkle with flakes almonds.
14:43Sprinkle what?
14:43The jam with flakes almonds?
14:45Yep.
14:45And then it says bake for 15 to 20 minutes.
14:50Oh, my God.
14:52We are not on time.
14:53I feel like we are cutting it fine.
14:57The clock is ticking and it's chaos.
15:00Custard!
15:01Um, let's start on the custard.
15:03Milk.
15:03I have never made custard before.
15:08500 grams of custard sugar.
15:11Are you sure it's 500 grams of sugar?
15:1450.
15:15Oh, great.
15:16Well, what a situation I have now.
15:20Dawn has got ten times the amount of sugar in her custard.
15:24This is an absolute disaster.
15:25How are you getting on?
15:26Um, not great.
15:27I'm just trying to remove all the sugar from the eggs.
15:31There's just a sense of panic.
15:33Michelle hasn't quite understood all the steps.
15:36Is the frangipan underneath there the almondy paste?
15:40Oh, my God.
15:40We forgot the frangipan.
15:42Oh, my God.
15:43So the frangipan goes on it?
15:44Of course we are.
15:44It's sat there.
15:45So we get it out and put the frangipan.
15:47OK, get it out.
15:47Right.
15:48Take off the almonds.
15:49Without the frangipan, it's just a raspberry tart.
15:55I did think it was odd that we were doing a layer of almonds.
16:00And then the almonds go on.
16:02Go.
16:03In the oven.
16:05There's a lot of jam in the bottom.
16:07It's more of a, like, syrup, but it's there.
16:11Celebrities.
16:12Yep.
16:12Ten minutes.
16:13OK.
16:13Ten minutes before the pastry shop opens.
16:16For the custard.
16:16We'll actually pour the hot milk into the egg mixture.
16:20We'll keep whisking consistently.
16:22Ten minutes to go.
16:24The frangipan has now gone in late.
16:27It doesn't need to cook all the way through and be stiff,
16:30but it does need to have some kind of hold.
16:35God, that's hot.
16:38We need to put it on a plate.
16:40Go for this one here.
16:41Catch.
16:43Got to cool, though.
16:44Otherwise, it's going to melt the custard.
16:46Less than ten minutes to go.
16:48They're all over the place.
16:49I think the chocolate's...
16:50Yeah, get it out.
16:51One now, mate.
16:52Get it out, then.
16:53Let's break this up.
16:54It could be messy, this.
16:55It's part of the design.
16:57And is the custard just going in the jug?
17:00Get the little parts.
17:02I think my custard could be a little bit thicker.
17:05Just going to put that on until the very last minute.
17:09Final five minutes.
17:10Let's, boys, start building.
17:12Hype a dollop of creme patisserie and raspberries alternatively along a sheet of pastry.
17:22We're going to have to make these dollops quite big, eh?
17:24Jamie, just stay calm.
17:30I am worried about getting these tarts out.
17:35Oh, God, we've got to get them out.
17:36Right, let's get them out.
17:37Yeah, exactly.
17:37Yeah, yeah, yeah.
17:43How do we take out the tart?
17:46I don't know.
17:47I'm currently just staring at it.
17:49We've got about two and a half minutes.
17:53Really?
17:54We need to start getting the next layer on.
18:01Oh, come on.
18:02Don't be difficult.
18:04We've been through a lot together.
18:05You just have to get out.
18:07Don't gently push away the outside.
18:12That is not an attractive baked well tart.
18:16What's your plan with raspberries?
18:18Can you explain to me what I'm trying to make it look like?
18:20Right, look at your picture.
18:21Mate, I haven't got...
18:22Look at your picture.
18:23Oh, stop.
18:25Dollop of custard, a raspberry.
18:28Dollop of custard, a raspberry.
18:31And it's a two-story building.
18:34Do we put anything on top of the last layer to make it all...
18:37Yeah, icing sugar.
18:3960 seconds left.
18:40Finishing touches.
18:44I don't think it's perfect.
18:48But God loves a tryer.
18:52Lots of icing sugar to hide my terrible work.
18:57The chocolate, just crumble it all on the top, Chris.
19:01Yeah, that's what I've done.
19:04Chris, put some raspberries.
19:06I have on the side.
19:07I've already done it, Chip.
19:08Right, where have you put them?
19:10Just on the side.
19:10It's the same as decoration.
19:12That's not bad at all.
19:15Celebrities, time is up.
19:16Step away from your plates, please.
19:20I think the communication has done really well.
19:23Overall, I'm really happy.
19:25Ah.
19:25I'd definitely eat it.
19:29Blue team, show us what you've got.
19:33Chris, don't drop it.
19:33The moment of truth, gentlemen.
19:41Here we go, look.
19:46I can't believe we've done it completely differently.
19:48You were bored with Jamie's instruction
19:53and you wanted to just motor on.
19:55There is a bit of a difference,
19:57but we do have thin layers of pastry from both of you.
20:00Raspberries.
20:01We do have creme patissia.
20:02Shall we start with you, Jamie?
20:06The chocolate.
20:07It looks like you've ram-raided a sweet shot.
20:11Yeah, well, I like chocolate.
20:14Ooh, look at that.
20:16That's impressive.
20:17Look at that.
20:19Wow.
20:25Really lovely, thin, buttery pastry,
20:29cooked beautifully.
20:30Nice, sharp, sweet raspberries
20:32alongside that creamy custard
20:34and you made chocolate shards.
20:36And they're good.
20:37Considering you were nervous,
20:38considering you were guiding,
20:39you're the one with the recipe
20:40and actually that gives a lot of responsibility.
20:43I think you've done a fantastic job.
20:44Thank you very much.
20:45That is exactly the taste of custard
20:50that takes me back to being a little girl.
20:53That's a really hard thing to get right.
20:55I mean, you nailed it.
20:57Good boy.
20:59Chris?
20:59Yep.
21:00Here we go.
21:01It is smaller, but it's pretty.
21:06Ooh.
21:07Chris, the pastry is wonderfully thin.
21:16That's fantastic.
21:18But your custard has gone a bit firm.
21:21You've just boiled it a little bit,
21:23but the flavour's good.
21:24I don't think that the custard is executed
21:28as beautifully as Jamie's,
21:30but the chocolate is lovely and thin,
21:34sprinkled delicately,
21:35really beautifully with dried raspberry.
21:38I feel like I'm having afternoon tea
21:40in a posh restaurant.
21:42Gentlemen, thank you very much indeed.
21:44Oh, good job.
21:50Good job, you.
21:52That was a tough challenge.
21:54Genuinely, yeah.
21:55I think we actually did well.
21:56I think we smashed it.
21:57Dawn, Michelle,
22:00please come up.
22:02Oh, yeah, yeah, yeah.
22:02Look at your arse.
22:03Like two old ladies with our bakewells.
22:13Interesting watching you two work.
22:16Interesting.
22:17Slightly stressful.
22:18It was stressful.
22:21They're kind of similar.
22:23Shall we start with Michelle?
22:33Too much frangipan,
22:41not enough jam.
22:41Mm-hm.
22:42Frangipan, much stickier
22:44and runnier than it should be.
22:46However, the pastry is just really crisp,
22:50lovely and brown,
22:52and then the almonds across the top,
22:54really good.
22:55Well done.
22:57The frangipan is not cooked enough
22:59because it should rise all the way up,
23:01but your jam tastes fantastic.
23:03Love it.
23:04Nice amount of lemon juice in there.
23:06The custard,
23:07it's just starting to curdle.
23:09That's why it hasn't thickened up.
23:12Dawn.
23:13Here we go.
23:22Treasure.
23:22You get the free token for the bakery.
23:25I can't believe I left the base on.
23:28Seriously good custard.
23:31Look at that.
23:31Coat's the back of the spoon.
23:33No lumps in there.
23:34Shiny.
23:36Fabulous.
23:37Well done.
23:37Good luck to you.
23:42Your frangipan is a lot firmer than Michelle's
23:46and actually seems to have cooked all the way through,
23:49and therefore it's held up.
23:51It just needs that jam in the bottom.
23:52The jam's gone up the sides because the jam's gone to liquid.
23:57Besides that, Dawn, I think you've done a great job.
24:00Well done.
24:01Dawn, Michelle's tart was definitely visually more pleasing,
24:05but your frangipan has set.
24:07Your pastry, lovely and crisp.
24:10This is a really delicious tart.
24:13It's all on me that you're amazing, Dawn.
24:16It's true.
24:17It's true.
24:18Well, there we are, red team.
24:22Well done, darling.
24:25That was excellent.
24:26It actually went so much more smoothly
24:28than I thought it would have done.
24:30Yeah.
24:30I think we pulled it off.
24:31These four are just getting better and better.
24:37How inspiring it is to see them picking up skills
24:40under such heavy stress.
24:42They're really believing in themselves.
24:44And belief and confidence will help them get through this competition
24:48because what comes up next is seriously tough.
24:51Now, you're back to cooking as individuals.
25:11And we're looking for semi-finalists.
25:16We've invited three very special guests
25:19to taste your food and to help us judge.
25:23The class of Celebrity MasterChef 2024.
25:27Finalists.
25:28Roshenda Sandal,
25:30Harry Aitken Zarete,
25:32and our champion, Vito Coppola.
25:37Two courses, one hour and 15 minutes.
25:40At the end of this, sadly, one of you will be going home.
25:45Ladies and gentlemen, let's cook.
25:49Getting it out on time.
25:57That's my most important thing.
25:59Jamie's food's really, really tasty.
26:01No two ways about it.
26:02He cooks from the heart.
26:04And he's growing in confidence.
26:06But he does panic the moment that time's against him.
26:10I've learned so much.
26:14And now the competitive side of me wants to get as far as I possibly can.
26:19So, let's have it.
26:25Jamie, you've got fight your eyes.
26:27Well, I went to boxing yesterday, so get myself prepared for today for a fight.
26:30Because that's what it's going to be.
26:33Were you punching the bag thinking of us?
26:35I wouldn't go that far.
26:37What are you cooking?
26:38So, my starter is scallops on pea and mint puree with a hint of chilli.
26:43With chorizo and black pudding crumb.
26:46And a rack of lamb cooked in honey, mint, garlic and rosemary.
26:52Hasselback potatoes with a red wine jus.
26:54Quite classic here, Jamie.
26:56Classics with a Jamie twist, I think.
27:00They're beautiful scallops, which need to be nice and coloured on the outside,
27:05bathed in that golden wonder of butter.
27:07I love that Jamie from the north-west of England's bringing black pudding to our kitchen
27:12and then taking it to a higher level with a crumb.
27:16Black pudding is a real flavour punch.
27:19The main cause, he has to get that lamb in a pan,
27:24make sure it's rendered down nicely and into the oven
27:26and cook it for a good 20, 25 minutes.
27:30Everybody likes it differently, don't they?
27:32But I think...
27:32You want it to be pink.
27:33Pink.
27:34Not jelly-like.
27:35Right, OK.
27:36Yeah?
27:37You want a nice crust on the outside of it.
27:40If he's putting honey on it, I hope that honey doesn't burn.
27:44Motoring through.
27:46That's all we can do, right?
27:49I don't think you really actually need to measure red wine, do you?
27:54Just...
27:55No doubting Dawn's culinary knowledge and love of great food.
28:00She's ambitious, but sometimes a little bit too ambitious.
28:04Dawn is always cooking for seven or eight guests.
28:08She needs to refine.
28:10I'm a feeder in my bones.
28:11When I was a kid, I was raised by my auntie and uncle
28:14and my aunt Jane would cook these massive Sunday lunches
28:17and what that food did was it brought loads of people to the table.
28:20And when I moved to America and I didn't know anyone,
28:22I was like, that's what I need to do.
28:23And so I started cooking for people and it made me friends.
28:26My first course is prawns with red pepper and shallots,
28:33the lovely vinaigrette,
28:35and some dressed avocado on a Scottish tattie scone.
28:38A tattie scone?
28:39Why?
28:39Well, I was born in Scotland and my dad lives on the Bonny Banks
28:42and is maybe the most Scottish man in Scotland,
28:44so Scotland's a massive part of my life.
28:48Main course is?
28:48Is a posh roast.
28:50Roast potatoes, sherry glazed carrots,
28:53pork fillets, sausage roll with some apple compote.
28:56You've got three guests in the dining room.
28:58What do you want them to think about you as a cook?
28:59To think that I do really delicious and elegant home cooking.
29:04Elegant?
29:04I know, John.
29:05This is the moment where I get to show you
29:07that I can put a small amount of food on a plate.
29:09Dawn, as always, is taking on a huge amount of work.
29:16First course, prawns.
29:19These are just not coming out the shell.
29:21You're going to have to peel them, clean them.
29:24Oh, my God, come on.
29:26Slice them in half so they look pretty on the plate.
29:29I've never seen such an ugly prawn.
29:31Oh, I'm going to cry.
29:32That'll take 15 minutes at least to get the prawns done.
29:36A tattie scone, one of my favourite things.
29:39In the world, lovely seasoned mashed potato with flour.
29:44It acts as a conduit for all the other tastes on the plate.
29:49Main course, a roast.
29:52That pork fillet needs to have a lovely crust on the outside,
29:54pink all the way through.
29:56Oh, disaster.
29:58Disaster.
30:01I burnt the pork.
30:02I love a sausage roll, but it's still a lot of food, Grace.
30:12Feeling a bit stressed, but now I'm in the kitchen
30:14and actually started moving a little bit.
30:16I feel a little bit better.
30:19Chris started this competition as a complete novice,
30:22but he's picking up skills as he goes.
30:26Lemon.
30:27Salt and pepper.
30:28Lemon.
30:29Lemon.
30:30Don't underestimate Chris Hughes.
30:32We're beginning to see a serious cook
30:34who wants to go all the way.
30:36Calling myself a MasterChef quarterfinals,
30:38being able to send that into the family WhatsApp group
30:40to all their surprise
30:42was quite a successful feeling.
30:45But now I want to be a semi-finalist.
30:47I want this bad.
30:48I want this bad.
30:49I love it.
30:49I'm enjoying the journey.
30:52What's your starter?
30:53Prawn and chorizo.
30:54With a nice bit of sourdough to mop up,
30:56hopefully some nice oils.
30:57And then monkfish with some homemade red pesto
31:00wrapped in parma ham,
31:02sweet potato puree,
31:03and some broccoli as well.
31:05Tell me about inspiration here, Chris.
31:07Monkfish is one of my favourite racehorses.
31:09He's a good-looking horse.
31:10We actually share a few things in common.
31:11He came back from injury.
31:12Obviously, I had my little...
31:14Well, there it is.
31:14My little burn.
31:15My injury, myself.
31:16So we both know how to come back from injury
31:18and deliver on the big stage.
31:20Do you just compare yourself to a good-looking horse?
31:22I'm not concerned about comparing the horse.
31:24What I'm concerned about is his comparison of
31:26his tiny little burn on his arm
31:28and the horse being completely out,
31:30not being able to be racing over again
31:31and suddenly coming back.
31:33John, this is what he does.
31:34He makes us laugh and then we don't look at his cooking.
31:37Yeah, exactly.
31:38Distraction.
31:41I think these two courses sound great.
31:43Prawns being cooked in the oven with lots and lots of butter.
31:46And with the chorizo, that pork fat and paprika.
31:48A crowd-pleaser.
31:50Simple starter because he's got quite a complicated main course.
31:53Monkfish wrapped in ham, served with a red pepper pesto.
31:56Red peppers with pine nuts and parmesan cheese.
31:59The ham around the outside will give us seasoning.
32:02That monkfish, we want our sort of bite to it,
32:04cooked all the way through.
32:06I'm going to get that in the oven fairly soon.
32:09Sweet potato cooking in cream and butter really worries me.
32:13This is all trial and error.
32:14It can go so claggy and watery when mashed.
32:18And it is very sweet.
32:20Michelle is a ferocious fighter.
32:26She's determined.
32:28Watching Michelle falling back in love with food has been really endearing.
32:32More of that, Michelle.
32:33Show me style.
32:35Show me a bit of opulence.
32:37Being somebody who just kind of eats to survive,
32:40it's been a long time since I've cooked with flavour or any kind of excitement.
32:45So I just feel like I've got this whole new world in front of me
32:48and I'm just, I just don't want it to stop.
32:54I'm cooking a layered shepherd's pie
32:56with sautéed vegetables on the side and a parmesan crust on the pie.
33:00And for dessert, I've got an apple and blackberry crumble
33:03and a mascarpone almond cream.
33:05Are your shepherd's pies in containers?
33:07No, they're in the rings.
33:08Potato, mince, potato, parmesan.
33:10Oh, I see.
33:11What are you using to guarantee it's holding together?
33:14Look, just good vibes.
33:20A shepherd's pie, grace.
33:23But my concern is it's being cooked in a ring.
33:26And if it's too wet, the whole thing will collapse.
33:30Shepherd's pie is one of the first things
33:32that I remember eating at home with my family.
33:34My mum used to cook in the Navy
33:36and I remember us always having big meals at home.
33:40You know, if you don't eat your main, you don't get dessert.
33:42And so I wanted to pay homage to my mum.
33:45It would be nice to do something that has a childhood memory for me.
33:51Oh, my God, the raspberries.
33:53She's making an apple and blackberry fruit crumble.
33:55It sounds absolutely delicious.
33:57What worries me is this should go with custard or cream.
34:00She's decided to whisk mascarpone and cream together.
34:04It can only have the lightest of whisking or it will become very, very hard.
34:10Right, I need to hurry up.
34:12Badly.
34:12I remember this round as being a very tough one.
34:24I was really anxious.
34:25I felt a butterfly in the stomach.
34:27My main advice for the celebrity today
34:29is to have food that has been made with love.
34:33Love, for me, is always the best ingredient.
34:35Hi.
34:36Given that I've been through the entire process,
34:38I think I'm definitely going to be a nice judge.
34:40It's a lot less nerve-wracking behind the judging table.
34:45Make sure I get the good portions.
34:47That's all I'm going to tell these guys today.
34:48My plate needs to be filled, yeah?
34:50Just know that.
34:53Cheers!
34:54Good to see you, that's.
34:56Mmm.
35:00Jamie?
35:00Yeah?
35:00You should be going in two minutes
35:02and you need to get those scallops on,
35:04let them cook
35:04and then you get the rest of the plate done.
35:08Jamie's starter is
35:09scallops on a pea and mint puree
35:12with a hint of chilli
35:13and black pudding
35:15and chorizo crumb.
35:18Don't ever say no to a bit of black pudding.
35:20So I think, combination-wise, that's fantastic.
35:24I love scallops.
35:25You know, when there's a bit of crust,
35:27but there's still, you know, soft and juice inside.
35:30Don't be shy with that pea puree.
35:31Go for it now, Jamie.
35:33And I love the sound of those scallops.
35:34They're sizzling now.
35:36I'm a man that likes spice.
35:37You know I like it spicy,
35:39so if you're saying you're putting chilli in there,
35:41I want to taste the chilli.
35:43Jamie, these dishes are supposed to be going in one minute.
35:46I know.
35:47Catwalk's perfected.
35:51Keep an eye on your scallops.
35:52Yeah.
35:56You happy with those?
35:57I think so, John.
35:59Time.
36:01Let me just check that watch.
36:03The dining room is ready and they are waiting.
36:06OK.
36:08Well done, Jamie.
36:10Well done.
36:13Here you go.
36:13Oh!
36:15This is, sorry for the wait.
36:16Hello!
36:19You have scallops on a pea and mint puree
36:22with a hint of chilli
36:23and a chorizo and black pudding crumb.
36:25The scallop was very well cooked.
36:36Not rubbery, was very juicy,
36:38but was, you know, a bit crispy, crunchy.
36:41I was looking for the chilli.
36:42You don't get it straight away,
36:44but if you sit there and you think about it,
36:45you can feel it.
36:46The black pudding crumb,
36:48it's just like the perfect seasoning.
36:51I would scoff this in a restaurant
36:53and be happy at the end.
36:57Two scallops out of three cooked very, very well.
36:59The pea puree with a mint,
37:01lovely flavour of mint through the whole thing.
37:02These large lumps of black pudding
37:04are not visually appealing,
37:05but the crumb packs a punch.
37:09Jamie, 15 minutes on the next course.
37:11OK, thank you.
37:12And don't be late in this next one.
37:14Brack of lamb marinated in honey,
37:17mint, garlic and rosemary.
37:19I love honey,
37:20but I hope it's not going to be too sweet.
37:23Mmm!
37:25No, I like my meat.
37:26I want it to melt in my mouth a little bit,
37:28so I want to see a little bit of pink in the middle.
37:30Then I'm a happy boy.
37:32Jamie, there's some good-looking lamb chops.
37:34Thank you very much, Grace.
37:36The perfect Hasselback potato
37:38has got to be crispy on the outside,
37:40fluffy on the inside.
37:42It's got to hit that kind of crunch factor
37:44when you put your knife through it.
37:49I'm really looking forward
37:51to eat every single piece of this dish.
37:54Are you ready?
37:55I think so, yeah.
37:56Jamie, you're on time.
37:59Right.
37:59Right.
38:00Off you go.
38:02That's just a joy to see.
38:04Here you go, guys.
38:08You didn't have to wait for this one.
38:10Oh, no.
38:11I'm sorry.
38:12It's awesome.
38:13There you go.
38:13Thank you so much.
38:14That's all right.
38:16So, I have served you for your main
38:20a rack of lamb
38:22marinated in honey, mint, rosemary and garlic
38:27with a Hasselback potato,
38:30asparagus cupped in butter
38:31with a red wine jus.
38:33Magnifique.
38:34Enjoy.
38:35Fantastic.
38:36Thank you, Jamie.
38:37You enjoy the rest.
38:37Be kind.
38:38Bye-bye, love.
38:48Jamie.
38:50Beautiful.
38:51The meat, cooked to perfection.
38:54It's like melting in my mouth with the honey,
38:56just that little hint of sweetness,
38:58and then the red wine on it.
39:00It's probably one of the best red wine jus
39:01I've ever had.
39:03That is a great potato,
39:05and I was a bit upset
39:05that there was only one on the plate,
39:07but perfect.
39:08It's like an exposure
39:10of richness, love and flavour
39:12in my mouth right now.
39:14I love Jamie.
39:16The lamb was just right,
39:17and I think the crust is perfection.
39:20That sauce is close or professional.
39:25I feel a little bit battered after that.
39:27It's super intense
39:29to get them two dishes out.
39:30I think I was maybe
39:31one or two minutes late
39:33when I started,
39:33but everything comes to those who wait.
39:37Oh, my God.
39:38These are the ugliest prawns
39:39I've ever seen in my life.
39:45Dawn, three and a half, please.
39:46Three and a half minutes?
39:47Yes.
39:48Prawn, red pepper,
39:49and shallots in a vinaigrette
39:51with lemon-dressed avocado
39:53on a Scottish tartish scone.
39:55The prawns have to be cooked
40:00to perfection, not over,
40:02otherwise they're too rubbery.
40:05Oh, no!
40:07Oh, God, I'm burning everything.
40:08This is a disaster.
40:10I never had the Scottish tartish scone.
40:12It's like a potato scone.
40:15Hopefully it's not going to be overcooked,
40:16it's not going to be too dry,
40:17but equally at the same time,
40:18no lumps, right?
40:19Or too crumbly.
40:21It's just gone really badly.
40:23I have burnt the tatty scones,
40:26so I'm having to make some more.
40:28I'm definitely going to be late.
40:30Dawn is having a little bit of a meltdown
40:31because she's got so many things on the go.
40:33I have not even dressed the avocado,
40:35I haven't made the salad.
40:38Where's your avocado?
40:40Um, on its way.
40:42Really?
40:43Can the dish do without avocado?
40:45This is not what I planned.
40:46No, it cannot do without avocado.
40:48I love the idea with the red pepper
40:51and the shallots in the vinaigrette.
40:52A little bit acidic, a little bit tart.
40:58I'm not the biggest fan of avocado,
41:00so you've got to impress me with that.
41:02Just avocado to go now.
41:03You've got 90 seconds now.
41:05No! 90 seconds!
41:0690 seconds.
41:07Dawn, bring the flavour.
41:11We are now a minute over.
41:14Breathe, breathe, breathe, breathe.
41:15Good day, good day, good day.
41:21Nothing to see here.
41:24Thank you so much.
41:26You have prawns with red pepper and shallot with vinaigrette
41:29and a Scottish tatty scone with dressed avocado.
41:32Thank you so much.
41:33Thank you so much.
41:34The prawns I find delightful and I love the red pepper
41:48and the shallots in the vinaigrette.
41:49Not a massive fan of avocado, but I was dressed in lemon,
41:53obviously, and it changed the game a little bit.
41:55Never had a tatty scone in my life before,
41:58and now that I've tried it, I want more and more,
42:00but I want it like this.
42:01I love this one.
42:03This is quite a delicious dish.
42:06The potato's gone.
42:07It's beautifully seasoned.
42:09We have some decent flavours here.
42:11Prawns with the flavour of the sea,
42:13raw shallots being quite sweet,
42:14olive oil being peppery.
42:16OK.
42:17It's in.
42:18It's done.
42:18OK, it's done.
42:19You know what I mean?
42:20Done.
42:20Yeah.
42:21Main course.
42:22Yeah.
42:2315 minutes.
42:23OK.
42:24Easy.
42:25Posh roast of pork fillet.
42:27Wow.
42:27I mean, pork is kind of like an underrated meat,
42:29in my opinion.
42:30Whey, look at that.
42:32You can actually go a little bit pink,
42:35which will add to the moisture element of the meat,
42:38for sure.
42:40This sausage roll is just in the middle of the dish,
42:44you know, and we don't know how it's going to match
42:46with the pork fillet, with the roast potatoes,
42:48with the cabbage, with the carrot.
42:50I think it's cooked, just the pastries all flaking off on it.
42:53That's literally never happened to me before.
42:55We've got three and a half minutes.
42:57Yeah.
42:59Dawn is absolutely going for it.
43:02There's seven elements.
43:03I have no idea how she's going to put it together.
43:06But she said it's going to be posh.
43:08So presentation's got to come correct, no?
43:12OK.
43:12We're nearly there.
43:13OK, where's my knife?
43:15Carving knife?
43:1660 seconds.
43:17She's got it.
43:17She's got the knife.
43:17She's got the knife.
43:20That's too pink.
43:20It's not cooked.
43:21I want to cry.
43:22I want to cry.
43:22Put it back in the pan, if it's not cooked enough.
43:25Quick, quick, quick.
43:25I'm sorry, it's going to be late, everyone.
43:27I'm not serving pink meat.
43:28There you go.
43:28Go, go, go.
43:28That's it.
43:29You can do this.
43:29Go, go, go.
43:30Beautiful.
43:30Put those in.
43:32I actually cannot believe there is food on this plate.
43:36I'm sorry to tell you, we are five minutes over.
43:40Off you go.
43:40Go, go, go.
43:41Wow.
43:47You have a posh roast, pork fillet, charred cabbage, roast potatoes, sausage rolls, some apple
43:54comfort, some sherry, carrots, and some red wine reduction.
43:59Thank you so much.
44:01I mean, I think this plate looks absolutely gorgeous.
44:06That really is posh, isn't it?
44:10The roast is my, that's my love language, and it's something that I'm so proud of.
44:16Hopefully the flavours are in there.
44:20The pork is really moist, really nice char on my cabbage.
44:25The potatoes, I think they're fabulous.
44:27They're crispy.
44:28The carrots, they're drizzled in sherry.
44:29Tastes so nice.
44:30The sausage roll is well cooked, and the taste with this, you know, apple flavour on top,
44:37it just blew my mind, you know.
44:39I never thought that it could have been possible, this combination.
44:43What concerned me most was time.
44:45But there's some really good things on this plate.
44:47Crispy potatoes, cooked pork, cooked cabbage.
44:50She was almost in tears in the last ten minutes of cooking, but this is bang on.
44:55Very happy, yeah.
45:01Lovely bit of, um, like the juice I wanted as well.
45:06I love baked prawns, and I love chorizo, so it's like a plus, plus another plus.
45:11Too much salt.
45:13Put too much salt in there.
45:15Can you taste it?
45:15It seems quite simple.
45:19I'm hoping at this stage that it's not too simple.
45:22Lashings of butter?
45:24Yes, loads of butter in here.
45:26But you can bring a prawn to life with some flavour, right?
45:29So hopefully the chorizo's carrying all the flavour.
45:32Just a bit of coriander, just give it a bit of, a bit of life.
45:34It's a nice, fun, easy starter.
45:41Here we go.
45:42Thanks, Chris.
45:42Thanks.
45:44He's very calm.
45:49Chris's starter is baked prawns and chorizo in butter with chilli, paprika, parsley and coriander,
45:56served with toasted garlic butter sourdough.
45:59The prawns, great, cooked well, not too chalky, not too rubbery.
46:10However, the sauce that it's sat in, it's really overpowering, maybe a little bit too seasoned.
46:17A vinegar of some sort would kind of, like, balance the entire sauce out.
46:21But the elements themselves are kind of wonderful together.
46:24In my family, we love seasoning food,
46:27and my nonna would appreciate this very much.
46:29The chilli, I could feel the chilli, and I've eaten all.
46:32I loved it.
46:34Chris's prawns are delicious.
46:36I love his bread.
46:38Lovely and crisp, very buttery, very garlicky.
46:42That strong chorizo cooked all the way through, that's fantastic.
46:45But the sauce has got so much seasoning in it,
46:47I feel like I've gone for a swim with the prawns.
46:49Monk fish with red pesto, roped in parma ham.
46:58I mean, I love this parma prosciutto.
47:00It's kind of almost crispy.
47:03Monk fish, it can't be overcooked at all,
47:05otherwise it's just like eating a tyre.
47:07It's just so rubbery.
47:10Chris, you've got two and a half minutes, you all right with that?
47:12Yeah, fine, I'm just plating up now, so it's all ready to rock and roll.
47:16I'm no connoisseur when it comes to sweet potato purees,
47:18but surely it can't be too watery, no?
47:21We want to make sure that it's smooth, it's rich,
47:23it's got some good flavour in there.
47:25How are you feeling about the fish?
47:26Do you think it's cooked inside?
47:27Yeah, perfect.
47:28Looks healthy.
47:29Looks great.
47:34Well done.
47:37Here he is.
47:38Here he goes.
47:39Hey, he's back, he's back.
47:41This is monkfish, which has got his homemade red pesto
47:46wrapped in parma ham, a lovely bit of rajmere in the top there.
47:49We've got some sweet potato puree
47:51and then some char-grilled broccoli with mixed herbs.
47:54Thank you so much.
47:55Thank you so much, Chris.
47:56Pleasure.
48:00I find the monkfish to be juicy, is light.
48:04The sweet potato is actually so smooth.
48:06It's not too watery.
48:07It complements the whole dish.
48:09The star of the show is the red pesto.
48:12It's so delicate and not overpowering.
48:15I love the parma ham, you know, prosciutto around,
48:18which he cooked, he gave the flavour.
48:22Sweet potato puree I'm not a fan of.
48:24Very, very sweet.
48:25The monkfish is beautifully cooked.
48:28What pulls this dish back from being overly sweet
48:30is the red pepper pesto and the ham around it.
48:33It's salty, it's delicious.
48:36I'm not happy with the starter, really not.
48:38I know exactly what I did wrong.
48:39Well, I tried my best.
48:41It's all I could do.
48:43Here we are.
48:49Michelle's main is a layered shepherd's pie with a parmesan crust.
48:53If you could make it so that it was like meat, potato, meat, potato, meat,
48:56I mean, that would be really impressive.
48:58I'm hoping that parmesan crust is nice and crunchy.
49:03Oh!
49:05I've messed one up.
49:08Oh, that was going to be so nice.
49:10I love the broccoli cooked with the chilli.
49:14We love garlic.
49:14And I'm very, very looking forward to the lamb gravy.
49:18You've got 30 seconds, please.
49:22OK, not bad.
49:23OK.
49:24Got structure.
49:27Yay!
49:29Right, Michelle, they're waiting for you in the dining room.
49:30OK, thank you.
49:31Well done.
49:31I'm so sorry.
49:32One was a disaster.
49:34Hello, Michelle.
49:36Hello.
49:39I've cooked a layered shepherd's pie with a parmesan crust.
49:43You've got sautéed chilli and garlic, 10% broccoli,
49:47and gravy on the side.
49:49Bye!
49:57When you layer mashed potato on the bottom and on the top,
50:01it sucks up all the juices out of the meat,
50:03which is unfortunate because that's a little dry.
50:06I love so much the sauce.
50:08I can even taste the lamb taste in the sauce.
50:11But the parmigiano, I personally would have put just a bit more on top,
50:16you know, just to create that kind of thick crust.
50:18Just the broccoli, a little bit undercooked.
50:21It's a shame because the seasoning on it is so nice,
50:24the chilli with the garlic.
50:27The potato is not lumpy, it's fairly saucy,
50:30but just hasn't got enough seasoning in that mince.
50:33There's sweet carrots in there, there's sweet potatoes,
50:36but actually, it doesn't taste of a lot.
50:40Right, Michelle.
50:41Mm-hmm.
50:4215 minutes on your dessert.
50:43Right, let's do this.
50:44Apple, cinnamon, and blackberry crumble,
50:49I mean, those are three flavours that kind of go together really nicely.
50:53It's fair to say that I'm the crumble guy.
50:55I made two in the competition last year.
50:58The crumble obviously needs to be quite thick,
51:00it needs to be crispy,
51:01but the fruit can't be too mushy.
51:03Mascarpone, there is something Italian in this dish,
51:10and the almond cream, I love it.
51:12I just hope the almond is going to be just a touch,
51:14otherwise it's going to be too sweet.
51:17So I've made a cream mousse now.
51:20OK, fine.
51:21Because I slightly overdid the blending,
51:23but it's actually really nice and light.
51:26Michelle?
51:27Yes.
51:27Dining is ready.
51:28Yes.
51:29You happy to go?
51:30Happy to go.
51:30Michelle has served an apple, blackberry, and cinnamon crumble
51:40with a mascarpone almond and lemon cream.
51:44Thank you, thank you, Michelle.
51:51The blackberry is a great addition.
51:53I can't taste too much of the cinnamon, to be fair.
51:55It's absolutely gorgeous.
51:57I love the apple.
51:58The only downside to the dish is that mascarpone and almond cream
52:01has curdled a little bit.
52:03The mascarpone and the almond didn't set together.
52:07It's quite grainy.
52:10I like the flavours of the crumble,
52:12but the cream is actually split.
52:15The bottom layer of fruit is a little bit over stewed.
52:17I'm not sure that's what she was going for.
52:19I was working so fast, I didn't get to taste anything.
52:23So I don't actually know what anything tastes like.
52:27It could be absolutely awful.
52:33I've eaten very well, but it has been a day of ups and downs.
52:36And we know we've only got three semi-final places.
52:38The diary man has a cook of the day, and that's Jamie Lomas.
52:44The scallops and the black pudding.
52:46Yes, that black pudding, it didn't look so great on the plate,
52:49but there was no denying all those flavours.
52:52Really delicious.
52:53He was a bit over time, but the main course was ace.
52:56Rack of lamb, rich with rosemary, a lovely red wine sauce.
53:00What's not to like?
53:01And we agree Jamie Lomas has got himself a semi-final place.
53:04He has to go through.
53:06No doubt that Dawn had a difficult cook today.
53:10She sets herself too many things to do.
53:12But I loved that tattie scone.
53:15And the prawns tasted really good.
53:18Main course, she was over time, but the pork cooked beautifully.
53:21Sausage roll, crispy pastry on the outside with a spiced apple compote.
53:25Fantastic.
53:26Dawn's going through to the semi-final.
53:28Dawn is going through.
53:30Chris entered the competition as a novice,
53:31but he's growing really, really quickly.
53:33His starter, he over-seasoned the sauce,
53:37but he cooked that monkfish beautifully,
53:40wrapped in ham, that red pesto across the top.
53:42It was a lovely dish.
53:44Michelle's journey has been a joy to watch.
53:47She's so passionate about being here.
53:49But it wasn't a wonderful shepherd's pie.
53:53And at this level, it needs to be.
53:55I really like the crumble itself,
53:57but that cream was completely split.
53:59This competition is tough.
54:02But saying that, I've just fell in love with food again.
54:05And just the passion to strive to do better next time.
54:08So I really hope that there's a next time.
54:12It'd be great to say I was a semi-finalist, wouldn't it?
54:14Honestly.
54:15You know, it's been a fun journey.
54:16It's one that you don't want to win.
54:17It's physical development, mental development.
54:20And I find it really rewarding.
54:22It's breaking my heart that one has to go.
54:32Celebrities, thank you so much for today.
54:36What you did was no mean feat.
54:43Our first semi-finalist is...
54:46Jamie.
54:47Good job.
54:51Thank you very much.
54:53That boxing did you well.
54:57Dawn.
54:58Oh, my God.
55:08Congratulations.
55:08You're a semi-finalist.
55:09Oh, my God.
55:11Good job.
55:16Chris.
55:17And Michelle.
55:19Your journey, both of you, has been extraordinary.
55:22But today was one of those days where it just got that little bit tougher.
55:28Our third semi-finalist is...
55:32Chris, congratulations.
55:44Jeez.
55:45Michelle.
55:48What a fantastic competition you've had.
55:51It breaks my heart to see you go.
55:53You have tried so hard.
55:56Thank you for having me.
55:57I've had a lovely time.
55:57Thank you so much.
56:00Bye.
56:00Bye.
56:05I'm absolutely good.
56:06I really am.
56:07I've loved every minute of it.
56:08I've learnt a lot.
56:10You know, this opportunity to be here at MasterChef, it's just been amazing.
56:14So, I will take it on the chin, bow out gracefully, and just wish the others the very best of luck.
56:25Congratulations.
56:26Semi-finalists.
56:31A MasterChef semi-finalist.
56:32Yeah, that sounds pretty good.
56:34I'm happy with that.
56:35You just want to push and push and get as far as you possibly can.
56:40But we'll see what happens.
56:42Fingers crossed.
56:46Somehow, somehow pulled it off.
56:49So happy.
56:50So happy.
56:52It's pretty exhilarating.
56:54It's not natural for me, this cooking, but we're getting the hang of it, aren't we?
56:57Come on.
56:58I think I'll celebrate by giving myself a good night's sleep, a bit of rest.
57:01Then I'll get my head in the cookbook the next day, see what we can come up with, eh?
57:12Next time, the last five celebrities...
57:15I've never seen anything like it in my life.
57:17Oh, dear.
57:18...take on the challenge...
57:20Wish me luck.
57:22...to become Celebrity MasterChef champion.
57:25Come on, man. You got it.
57:26Yeah, I got it, I got it.
57:28Yeah.
57:28Oh!
57:31Boom.
57:34I'm in for it.
57:35I'm in for it.
57:35I'm in for it.
57:37I'm in for it.
57:59I'm in for it.
58:00I'm in for it.
58:04You
Recommended
58:08
|
Up next
58:05
28:56
43:45
43:45
44:17
43:22
45:49
1:04:47
41:47
41:29
42:20
38:41
38:09
42:44
56:07
38:23
24:25
38:12
44:43
15:21
39:48
39:29
Be the first to comment