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00:00All this week, these four celebrities have been battling it out for a place in the quarter-final.
00:08Showtime.
00:09I feel like I've missed something, but I think I'm all right.
00:12Now they're back, with even more determination, because there's semi-final places at stake.
00:19I'm actually more nervous about getting in the MasterChef kitchen than I am when I go on stage in front of thousands of people.
00:24It's mind-blowing.
00:26I had a bit of a nightmare the other day, dreaming about this frozen food, but we had to cook it, but it still had to be frozen.
00:34Tonight, they face two tough challenges to test them further.
00:39I've still no idea what I'm doing.
00:41First, they must show they can work in teams.
00:44No! I'm out of control. I'm out of control.
00:47Before cooking off to secure their place.
00:50I want to go all the way. Now I've got this far, I'm ready to crank it up a notch or two.
00:56I don't want to go home. I keep coming up with ideas, with plates of food and recipes, and I want to get the chance to cook more.
01:03Four great celebrity cooks, and they're going to have to keep on performing and getting better.
01:09Grace, hold on tight. We're in for a ride.
01:13It's going to be gorgeous, delicious chaos.
01:16Welcome back to the MasterChef kitchen. You are Celebrity MasterChef quarter-finalist. That's quite fantastic.
01:29You now know what this competition is all about. So from here on in, you just have to keep on performing.
01:48This next task is called the Pairs Challenge.
01:54We've seen you work as individuals, but this task is about teamwork and communication.
02:01Jamie and Chris, you are the blue team.
02:04Hello, Jamie. Hello, Chris.
02:06Michelle and Dawn, you are the red team.
02:09We are last-minute we buddies, aren't we?
02:12Yeah. Yes.
02:13Spend a lot of time together.
02:16Each team has a recipe for a completely different dessert.
02:22And what we want from each team is two identical portions of that dessert.
02:33The twist is only one member of the team has a recipe.
02:38Great.
02:40Which means communication is all-important.
02:44Would you please reveal your ingredients?
02:49Oh, yeah, nice.
02:51Come on, Dawn, we've got this.
02:55What could possibly go wrong?
02:57One hour, two dishes that look and taste exactly the same.
03:02Let's cook.
03:04Talk to me.
03:06Each team leader has been given basic instructions for a different dish
03:11with separate trays of ingredients for every element.
03:15I'm a very slow reader.
03:17This is probably the worst task for me.
03:20OK, Dawn, we're going to roll out the pastry. That's the first thing.
03:24How thin?
03:26The picture shows are quite thin. Quite thin.
03:30Half a centimetre.
03:31Pastry is science.
03:33Baking sheet. What's a baking sheet?
03:36It all has to be done very delicately with a real eye.
03:40One wrong measurement and the whole thing can go completely wrong.
03:46Apologise to Chris in advance.
03:49Jay, just imagine I'm really thick.
03:52Soap star Jamie is leader of the blue team.
03:58Cut the puff pastry into ten centimetre, five centimetre rectangles.
04:05He and reality star Chris need to produce two identical portions of a raspberry mill feuille.
04:12Delicate layers of thin puff pastry filled with creme patissiere and raspberries,
04:17served with white chocolate shards.
04:19Five or ten centimetres?
04:21Five centimetres that way, ten centimetres that way.
04:23These rectangles need to match because they're going to be this beautiful stack of custard and pastry.
04:32It has to be precise.
04:34Oh, this is nice. This is good.
04:36It's going well. It's going lovely.
04:38I love the way you did that with that ruler.
04:41Superb rectangles, aren't they?
04:43When these are done, I'm gathering.
04:47What are you gathering, Jamie?
04:53What's he taking so long for?
04:55Oh, I must do.
04:56Jamie's like a deer in the headlights.
04:58He's flummoxed by what to do.
05:01He starts a sentence and then stops halfway through.
05:04And right now Chris is getting a little bit fed up.
05:07We're on the clock here.
05:10Jay, what's the next one? Make sure I can get cracky with this.
05:12Prick all over the fork and chill.
05:15Yeah, I've pricked them all.
05:17Chris, he's just going by gut instinct now because Jamie can't deliver the instructions.
05:22Place another slip mat of baking paper.
05:26Yeah, no, it's like that, Jay.
05:29Bang the other thing on top, keep it flat.
05:31Then she won't rise.
05:33Right, OK.
05:34Just something I saw on the old social media one day.
05:37You've had ten minutes already.
05:39Ten minutes gone, you've got 50 minutes left.
05:41So half it, roll it out.
05:44As the leader of the red team, it's up to pop star Michelle to guide broadcaster and author Dawn through their recipe for individual Bakewell tarts with custard.
05:54Have we got any flour?
05:57Yeah.
05:58Yeah.
05:59Yeah, use a bit of flour.
06:00I love a Bakewell tart.
06:03Slick of raspberry jam, frangipane, almonds across the top.
06:08When you cut it down the middle, it should be just a real visual feast.
06:12They've got to get their pastry thin enough that they can then line the tart case, but not too thin.
06:17They're going to put holes in it.
06:19This is not my comfort zone.
06:21Keeps sticking.
06:22Michelle's got a photo which shows the tart having really thin pastry around the outside.
06:27The pastry presently doesn't look very thin at all.
06:30I just had to start again rolling it quickly.
06:36I don't bake or do anything, like, dessert-y because I think you have to be really precise.
06:42I'm really glad Michelle's on my team.
06:44OK.
06:45Shall we line this in?
06:46All right, great.
06:48She's loud as well, which is really helpful.
06:51Where's the knives?
06:54I'm excited to see Michelle in charge of the recipe.
06:57She's been a pop star for 25 years.
06:59She's done choreography.
07:00She knows how to direct a troupe.
07:03It says blind bake for ten minutes.
07:05Blind bake, ten minutes.
07:06Let's set a timer.
07:09OK, they're in.
07:11While their pastry layers chill, the blue team are underway with the creme patissier filling for the Mille Feuille.
07:19OK, so this is really thick custard, Chris.
07:23Whisk, egg yolks, sugar, flour.
07:27When I was a little girl in Carlisle, they sold Mille Feuille at the local bakery at Creme Patissier.
07:34It's a taste I'd never had before.
07:37But to make it is a real art.
07:40We're going to have to blend that now, Chris.
07:42I've now mixed it all in.
07:43It's got a real nice custardy paste.
07:48Hand whisk it, mate.
07:49All right, hand whisk it. You're a strong man.
07:52Jamie is panicking, but Chris is staying really calm.
07:55But Chris is also being really enthusiastic and trying a way to almost nurture Jamie.
08:00It's a lovely texture, Jamie, but if you give it a nice strong whisk.
08:03How are you finding this, Jamie?
08:04Oh, mate, I'm struggling.
08:06I'm not very good at giving instructions.
08:08What's next, bud?
08:10I'm going to play this in a saucepan.
08:11I don't like being left in the lurch.
08:15Right now, I feel like I'm being left.
08:17Gradually whisk the hot milk mixture into the egg mixture.
08:22You've got to stir this, Chris, until thickened for five to seven minutes.
08:31Do not let it boil.
08:33It's going to be thick enough that you can pipe it.
08:35Come on, Chris, we've got this, buddha.
08:37I'm not sure we have got it.
08:38We've got this, bro.
08:39I'm not sure we have got it, but he keeps the encouragement.
08:42I love the encouragement.
08:43You are halfway.
08:45That is half an hour gone.
08:47OK, right, now.
08:50With their tart cases blind baking, Michelle is trying to communicate to Dawn the ingredients
08:55and measurements for their first layer of their Bakewell tarts, the raspberry jam.
09:00Combine the raspberry, sugar and lemons.
09:03How much lemon juice, Michelle?
09:0515 mils.
09:0715 mils.
09:10Too much lemon juice, it's going to be really sour and make it watery.
09:13It's basically a squeeze. All right.
09:15They have to bring them up to the boil.
09:17If it's not cooked long enough, we've got raspberry cordial.
09:22This task lives and breathes on working in an identical manner,
09:25but Dawn's jam is in a saucepan, Michelle's is in a frying pan.
09:30These are the things they should be talking about.
09:32A fry pan, large surface area, a quicker reduction,
09:36which means Michelle's jam is going to be ready a lot faster than Dawn's jam.
09:41Right, I've done a gentle boil.
09:43Mine is not quite at a boil yet.
09:45What's it like giving all the instructions?
09:47Yeah.
09:48Erm, it's actually not too bad.
09:49It's just hard to hear over Jamie's loud mouth.
09:52Sorry, Michelle. Working over here.
09:55She has no right to speak to my sous chef like that.
09:59Ooh!
10:02The cacophony seems to be rising.
10:04The volume's rising.
10:05There seems to be a lot more shouting going on.
10:07There's a lot of frustration right now in the master chef kitchen.
10:10I've still no idea what I'm doing.
10:12With the clock ticking, the blue team need to speed up.
10:16They're still working on the creme pat filling, which will need time to cool and set.
10:21Does it do this?
10:23Needs to be a little bit thicker than that, you know, Chris, I think.
10:27No, trust me, mine is plenty thick.
10:30There's still a lot of work to be done.
10:33Blue team have got to make sure that creme patissier is really cold.
10:36Puff pastry still needs to be cooked.
10:38But they're going to have to cool it before they start to assemble those milfoys.
10:43You're a few minutes behind me, son.
10:47But Jamie's got to take control of that team.
10:51Chris, we need to get the pastry in in a minute, mate.
10:55I want to start at the same time as you, Boyd.
10:58Otherwise, we're working on two different timescales.
11:01Chris, that's got to go in for 15 to 20 minutes.
11:06If they have hot pastry and they put their creme pat on top of the pastry,
11:10it's all going to melt.
11:12Pastry out.
11:15Also up against it is the red team, who are still trying to make identical jams.
11:21Right, we need to cool the jam down.
11:24No, my jam's not thick enough.
11:26But they also need to crack on with their next challenging element.
11:30Let's start on the frangipan.
11:33100 grams of butter, beet butter and sugar together.
11:37Michelle is really barking those orders out.
11:41One teaspoon of almond extract.
11:44Where's the teaspoon?
11:45It's like she's choreographing a number to perform in Wembley.
11:50I've seen quite a bossy side of you.
11:53OK, so we have ingredients.
11:54Not even listening.
11:55Not even listening.
11:57I'll just go then.
11:59Oh, you can stay with me any time.
12:02Michelle, mine's not blending.
12:03No, mine neither.
12:05Faster.
12:06Do it faster.
12:07Oh!
12:08No!
12:09Wow!
12:10I'm out of control.
12:11I'm out of control.
12:12That frangipan, lots of almond paste and butter and sugar.
12:16And it's got to be quite squidgy and soft.
12:19It can be too hard or it can be too wet.
12:22They have to judge the cooking time absolutely perfectly.
12:25So what goes in the frangipan next?
12:28One egg.
12:29Go in.
12:30Don't crack.
12:32It's too lumpy.
12:33It looks like it's curdling.
12:34It's like scrambled egg.
12:36Now they're in what I would call a frangipanic.
12:38They think that that frangipan is split.
12:40It hasn't.
12:41Let's try with a hand whisk.
12:43What they're going to do now is put the ground almonds and the flour in there and beat it together.
12:46They need to trust that recipe.
12:48You know, when I think about frangipan, it's got a rough texture to it, hasn't it?
12:51So maybe that's how it's supposed to look.
12:54Dawn's actually a strong cook, but she's the most stressed I've ever seen her.
12:59Did you say the jam has to cool?
13:01Yeah, that needs to cool down.
13:04All right, we're putting that in the freezer.
13:07Yeah.
13:08Mine is in a really small bowl.
13:10That's 20 minutes, 20 minutes left.
13:14Across the kitchen, the blue team is catching up.
13:17The pastry for the Mille Feuille is in the oven and they can now start on their last element,
13:23a white chocolate shard garnish.
13:27Break up the white chocolate and melt under a bowl under simmering water.
13:32Yeah, basically, I know how to do that.
13:35Never done this ever in my life.
13:37Jamie is still rushing around in a little bit of a panic.
13:41How we're doing for timing, I have no idea.
13:44If he's not calm, the whole thing could just fall apart.
13:48Sprinkle with freeze-dried raspberry pieces.
13:51Jamie, does this want to set in the fridge or not?
13:53Well, I would imagine. It doesn't say to set it in the fridge.
13:56Does it need to be hard?
13:58It's...
13:59If it needs to be hard, it needs to go in the fridge.
14:01And leave...
14:02It says, and leave to set.
14:04Yeah, mate.
14:05If we want to accelerate, put it in the fridge.
14:07Right, OK.
14:11We're getting there, mate.
14:12We're getting there.
14:13I worry about you.
14:14Days like this, I do worry about you.
14:16Why are you standing around?
14:17Fill your piping bag.
14:19Don't stand around.
14:23Jamie, do it like this.
14:25What?
14:28With time running out,
14:30Michelle and Dawn are only just starting to assemble their tarts for baking.
14:35One tablespoon of jam in the bottom of the tart.
14:42It's very unimpressive.
14:44I wish the jam was thicker.
14:46Sprinkle with flakes almonds.
14:48Sprinkle, what, the jam with flakes almonds?
14:50Yep.
14:51And then it says bake for 15 to 20 minutes.
14:55Oh, my God!
14:57We are not on time.
14:58I feel like we are cutting it fine.
15:02The clock is ticking and it's chaos.
15:05Custard!
15:06Let's start on the custard.
15:08Milk.
15:11I have never made custard before.
15:14500 grams of custard sugar.
15:17You sure it's 500 grams of sugar?
15:1950.
15:20Oh, great.
15:22Well, what a situation I have now.
15:25Dawn has got ten times the amount of sugar in her custard.
15:29This is an absolute disaster.
15:30How are you getting on?
15:32Not great.
15:33I'm just trying to remove all the sugar from the eggs.
15:36There's just a sense of panic.
15:38Michelle hasn't quite understood all the steps.
15:41Is the frangipan underneath there the almondy paste?
15:44Oh, my God!
15:45We forgot the frangipan!
15:47Oh, my God!
15:48So the frangipan goes on it?
15:49Of course we are!
15:50We start there!
15:51So we get it out and put the frangipan...
15:52OK, get it out!
15:53Right.
15:54Take off the almonds.
15:56Without the frangipan, it's just a raspberry tart.
16:00I did think it was odd that we were doing a layer of almonds.
16:05And then the almonds go on.
16:07Go.
16:08In the oven.
16:10There's a lot of jam in the bottom.
16:12It's more of a, like, syrup, but it's there.
16:15Celebrities?
16:16Yep.
16:17Ten minutes.
16:18OK.
16:19Ten minutes before the pastry shop opens.
16:21For the custard.
16:23Gradually pour the hot milk into the egg mixture,
16:25whisk it whisking consistently.
16:28Ten minutes to go.
16:29The frangipan has now gone in late.
16:32It doesn't need to cook all the way through and be stiff,
16:35but it does need to have some kind of hold.
16:40God, that's hot.
16:41We need to put it on a plate.
16:44Go for this one.
16:45Here, catch.
16:48Got to cool, though.
16:49Otherwise, it's going to melt the custard.
16:51Less than ten minutes to go.
16:52They're all over the place.
16:54I think the chocolate's...
16:55Yeah, get it out.
16:56..one now, mate.
16:57Get it out, then.
16:58Let's break this up.
16:59It could be messy, this.
17:00It's part of the design.
17:02And is the custard just going in the jug?
17:05Get the little parts.
17:07I think my custard could be a little bit thicker.
17:09I'm just going to put that on until the very last minute.
17:14Final five minutes, boys, start building.
17:18Hype a dollop of creme patisserie and raspberries,
17:22alternatively, along a sheet of pastry.
17:27We're going to have to make these dollops quite big, eh?
17:31Jamie, just stay calm.
17:36I am worried about getting these tarts out.
17:40Oh, God, we've got to get them out.
17:41Right, let's get them out.
17:42Yeah, exactly.
17:43Yeah, yeah, yeah.
17:49How do we take out the tart?
17:50I don't know.
17:51I'm currently just staring at it.
17:56You've got about two and a half minutes.
17:58Really? OK.
17:59We need to start getting the next layer on.
18:06Oh, come on, don't be.
18:08It's difficult.
18:09We've been through a lot together.
18:10You just have to get out.
18:12Dawn, gently push away the outside.
18:16Oh.
18:18That is not an attractive baked well tart.
18:21What's your plan with the raspberries?
18:23Can you explain to me what I'm trying to make it look like?
18:25Right, so you...
18:26Look at your picture.
18:27Mate, I haven't got...
18:28Look at your picture.
18:29Oh, sorry.
18:31A dollop of custard, a raspberry.
18:33A dollop of custard, a raspberry.
18:36And it's a two-storey building.
18:39Do we put anything on top of the last layer to make it all...?
18:42Yeah, icing sugar.
18:4460 seconds left.
18:45Finishing touches.
18:50I don't think it's perfect, but God loves a tryer.
18:58Lots of icing sugar to hide my terrible work.
19:03The chocolate.
19:04Just crumble it all on the top, Chris.
19:06Yeah, that's what I've done.
19:09Chris, put some raspberries.
19:11I have on the side.
19:12I've already done it, Chief.
19:13Right, where have you put them?
19:14Just on the sides.
19:15These are all the same as decoration.
19:18That's not bad.
19:19At all.
19:20Celebrities, time is up.
19:21Step away from your plates, please.
19:25I think the communication has done really well.
19:28Overall, I'm really happy.
19:30Ah.
19:32I'd definitely eat it.
19:33Blue team, show us what you've got.
19:38Chris, don't drop it.
19:42The moment of truth, gentlemen.
19:46Here we go, look.
19:48I can't believe we've done it completely differently.
19:56You were bored with Jamie's instruction,
19:59and you wanted us motor on.
20:01There is a bit of a difference,
20:02but we do have thin layers of pastry from both of you.
20:05Raspberries.
20:06We do have creme patissier.
20:08Shall we start with you, Jamie?
20:10The chocolate.
20:12It looks like you've ram-raided a sweet shot.
20:16Yeah, well, I like chocolate.
20:19Ooh, look at that.
20:22That's impressive, look at that.
20:24Wow.
20:30Really lovely, thin, buttery pastry, cooked beautifully.
20:35Nice, sharp, sweet raspberries alongside that creamy custard,
20:39and you made chocolate shards, and they're good.
20:42Considering you were nervous,
20:43considering you were guiding,
20:44you're the one with the recipe,
20:45and actually that gives a lot of responsibility.
20:48I think you've done a fantastic job.
20:50Thank you very much.
20:52That is exactly the taste of custard
20:55that takes me back to being a little girl.
20:58That's a really hard thing to get right.
21:00I mean, you nailed it.
21:02Thank you. Good boy.
21:03Chris?
21:04Yep.
21:05Here we go.
21:07It is smaller, but it's pretty.
21:11Ooh.
21:18Chris, the pastry is wonderfully thin.
21:21That's fantastic.
21:23But your custard has gone a bit firm.
21:26You've just boiled it a little bit, but the flavour's good.
21:30I don't think that the custard is executed as beautifully as Jamie's.
21:36Mm.
21:37But the chocolate is lovely and thin, sprinkled delicately,
21:41really beautifully with dried raspberry.
21:43I feel like I'm having afternoon tea in a posh restaurant.
21:47Gentlemen, thank you very much indeed.
21:54Ah!
21:55Good job.
21:56Good job, you.
21:58That was a tough challenge.
21:59Genuinely, yeah.
22:00I think we actually did well.
22:01I think we smashed it.
22:03Dawn.
22:04Michelle.
22:05Please come up.
22:07What?
22:08Look at your arse.
22:11Like two old ladies with our bakewells.
22:18Interesting watching you two work.
22:21Interesting.
22:23Sightly stressful.
22:24It was stressful.
22:26They're kind of similar.
22:28Shall we start with Michelle?
22:29Too much frangipan, not enough jam.
22:30Mm-hm.
22:31Frangipan, much stickier and runnier than it should be.
22:35However, the pastry is just really crisp, lovely and brown and the almonds grill across the top, really good.
23:01The frangipan is not cooked enough because it should rise all the way up.
23:06But your jam tastes fantastic.
23:08Love it.
23:09Nice amount of lemon juice in there.
23:11The custard, it's just starting to curdle.
23:14That's why it hasn't thickened up.
23:17Dawn.
23:18Here we go.
23:27Treasure.
23:27You get the free token from the bakery.
23:30I can't believe I left the base on.
23:33Seriously good custard.
23:35Look at that. Coat's the back of the spoon.
23:38No lumps in there. Shiny.
23:41Fabulous.
23:47Your frangipan is a lot firmer than Michelle's
23:51and actually seems to have cooked all the way through.
23:54And therefore it's held up.
23:55It just needs that jam in the bottom.
23:57The jam's gone up the sides because the jam's gone to liquid.
24:02Besides that, Dawn, I think you've done a great job.
24:04Thank you. Well done.
24:06Dawn, Michelle's tart was definitely visually more pleasing.
24:10But your frangipan has set.
24:12Your pastry, lovely and crisp.
24:15This is a really delicious tart.
24:18It's all on me that you're amazing, Dawn.
24:20It's true. It's true.
24:22Well, there we are, red team.
24:29Well done, darling.
24:29That was excellent.
24:31It actually went so much more smoothly than I thought it would have done.
24:35I think we pulled it off.
24:36Yeah.
24:38These four are just getting better and better.
24:42How inspiring it is to see them picking up skills under such heavy stress.
24:47They're really believing in themselves.
24:49And belief and confidence will help them get through this competition
24:52because what comes up next is seriously tough.
25:12Now you're back to cooking as individuals.
25:16And we're looking for semi-finalists.
25:19We've invited three very special guests
25:24to taste your food and to help us judge.
25:27The class of Celebrity MasterChef 2024.
25:31Finalists.
25:32Roshenda Sandal.
25:35Harry Aitkins-Ariti.
25:37And our champion, Vito Coppola.
25:42Two courses, one hour and 15 minutes.
25:45At the end of this, sadly, one of you will be going home.
25:50Ladies and gentlemen, let's cook.
26:00Getting it out on time.
26:02That's my most important thing.
26:04Jamie's food's really, really tasty.
26:06No two ways about it.
26:07He cooks from the heart.
26:09And he's growing in confidence.
26:11But he does panic the moment that time's against him.
26:15I've learned so much.
26:19And now the competitive side of me wants to get as far as I possibly can.
26:24So, let's have it.
26:25Jamie, you've got fight your eyes.
26:31Well, I went to boxing yesterday, so I'll get myself prepared for today for a fight.
26:36Because that's what it's going to be.
26:38Were you punching the bag thinking of us?
26:39I wouldn't go that far.
26:41What are you cooking?
26:43So, my starter is scallops on pea and mint puree with a hint of chilli, with chorizo and black pudding crumb.
26:50And a rack of lamb cooked in honey, mint, garlic and rosemary.
26:57Hasselback potatoes with a red wine jus.
26:59Quite classic here, Jamie.
27:01Classics with a Jamie twist, I think.
27:03They're beautiful scallops, which need to be nice and coloured on the outside, bathed in that golden wonder of butter.
27:12I love that Jamie from the north-west of England is bringing black pudding to our kitchen and then taking it to a higher level with a crumb.
27:21Black pudding is a real flavour punch.
27:23The main cause, he has to get that lamb in a pan, make sure it's rendered down nicely and into the oven and cook it for a good 20, 25 minutes.
27:35Everybody likes it differently, don't they?
27:36But I think, you know...
27:37You want it to be pink.
27:38Pink.
27:39Not jelly-like.
27:40Right, OK.
27:41Yeah?
27:42You want a nice crust on the outside of it.
27:45If he's putting honey on it, I hope that honey doesn't burn.
27:49Moulturing through.
27:51That's all we can do, right?
27:53I don't think you really actually need to measure red wine, do you?
27:59Just...
28:01No doubting Dawn's culinary knowledge and love of great food.
28:04She's ambitious, but sometimes a little bit too ambitious.
28:09Dawn is always cooking for seven or eight guests.
28:12She needs to refine.
28:15I'm a feeder in my bones.
28:16When I was a kid, I was raised by my auntie and uncle, and my auntie Jane would cook these massive Sunday lunches,
28:21and what that food did was it brought loads of people to the table.
28:25And when I moved to America and I didn't know anyone, I was like, that's what I need to do.
28:28And so I started cooking for people, and it made me friends.
28:31My first course is prawns with red pepper and shallots, the lovely vinaigrette, and some dressed avocado on a Scottish tattie scone.
28:43A tattie scone?
28:44Why?
28:44Well, I was born in Scotland, and my dad lives on the Bonny Banks, and is maybe the most Scottish man in Scotland, so Scotland's a massive part of my life.
28:52Main course is a posh roast. Roast potatoes, sherry glazed carrots, pork fillets, sausage roll with some apple compote.
29:01You've got three guests in the dining room. What do you want them to think about you as a cook?
29:04To think that I do really delicious and elegant home cooking.
29:08Elegant!
29:09I know, John. This is the moment where I get to show you that I can put a small amount of food on a plate.
29:14Dawn, as always, is taking on a huge amount of work. First course, prawns.
29:23These are just not coming out the shell.
29:26You're going to have to peel them, clean them.
29:29Oh, my God, come on.
29:31Slice them in half so they look pretty on the plate.
29:34I've never seen such an ugly prawn. Oh, I'm going to cry.
29:37That'll take 15 minutes at least to get the prawns done.
29:40A tattery scorn, one of my favourite things in the world.
29:45Lovely seasoned mashed potato with flour.
29:49It acts as a conduit for all the other tastes on the plate.
29:54Main course, a roast.
29:57That pork fillet needs to have a lovely crust on the outside, pink all the way through.
30:01Hey, look at the disaster. Disaster.
30:06I burnt the pork.
30:10I love a sausage roll, but it's still a lot of food, Grace.
30:17Feeling a bit stressed, but now I'm in the kitchen and actually started moving a little bit.
30:21I feel a little bit better.
30:24Chris started this competition as a complete novice, but he's picking up skills as he goes.
30:31Lemon.
30:32Salt and pepper. Lemon.
30:34Lemon.
30:34Don't underestimate Chris Hughes. We're beginning to see a serious cook who wants to go all the way.
30:41Calling myself a MasterChef quarterfinals, being able to send that into the family WhatsApp group to all their surprise, was quite a successful feeling.
30:50But now I want to be a semi-finalist. I want this bad. I want this bad. I love it. I'm enjoying the journey.
30:55What's your starter?
30:58Prawn and chorizo with a nice bit of sourdough to mop up, hopefully some nice oils.
31:02And then monkfish with some homemade red pesto wrapped in parma ham, sweet potato puree and some broccoli as well.
31:09Tell me about inspiration here, Chris.
31:11Monkfish, he's one of my favourite racehorses. He's a good-looking horse. We actually share a few things in common. He came back from injury.
31:17Obviously I had my little, well there it is, my little burn. My injury myself.
31:21So we both know how to come back from injury and deliver on the big stage.
31:24Do you just compare yourself to a good-looking horse?
31:27I'm not concerned about comparing to the horse. What I'm concerned about is his comparison of his tiny little burn on his arm and the horse being completely out, not being able to be racing over again and suddenly coming back.
31:38John, this is what he does. He makes us laugh and then we don't look at his cooking.
31:41Yeah, exactly. Distraction.
31:43I think these two courses sound great.
31:48Prawns being cooked in the oven with lots and lots of butter and with your chorrito, that pork fat and paprika.
31:53A crowd pleaser.
31:55Simple starter because he's got quite a complicated main course.
31:58Monkfish wrapped in ham, served with a red pepper pesto.
32:01Red peppers with pine nuts and parmesan cheese.
32:04The ham around the outside will give us seasoning.
32:07That monkfish, we want a nice little bite to it, cooked all the way through.
32:10I'm going to get that in the oven fairly soon.
32:13Sweet potato cooking in cream and butter really worries me.
32:18This is all trial and error.
32:19It can go so claggy and watery when mashed.
32:23And it is very sweet.
32:28Michelle is a ferocious fighter.
32:31She's determined.
32:33Watching Michelle falling back in love with food has been really endearing.
32:37More of that, Michelle.
32:38Show me style. Show me a bit of opulence.
32:40Being somebody who just kind of eats to survive, it's been a long time since I cooked with flavour or any kind of excitement.
32:49So I just feel like I've got this whole new world in front of me and I just don't want it to stop.
32:54I'm cooking a layered shepherd's pie with sautéed vegetables on the side and a parmesan crust on the pie.
33:05And for dessert, I've got an apple and blackberry crumble and a mascarpone almond cream.
33:10Are your shepherd's pies in containers?
33:11No, they're in the rings.
33:13Potato, mince, potato, parmesan.
33:15Oh, I see.
33:16What are you using to guarantee it's holding together?
33:18Look, just good vibes.
33:25A shepherd's pie, great.
33:28But my concern is it's being cooked in a ring.
33:31And if it's too wet, the whole thing will collapse.
33:35Shepherd's pie is one of the first things that I remember eating at home with my family.
33:39My mum used to cook in the Navy and I remember us always having big meals at home.
33:45You know, if you don't eat your main, you don't get dessert.
33:47And so I wanted to pay homage to my mum.
33:50It would be nice to do something that has a childhood memory for me.
33:55Oh, my God, the raspberries.
33:58She's making an apple and blackberry fruit crumble.
34:00It sounds absolutely delicious.
34:01What worries me is this should go with custard or cream.
34:05She's decided to whisk mascarpone and cream together.
34:08It can only have the lightest of whisking or it will become very, very hard.
34:14Right, I need to hurry up.
34:17Badly.
34:25I remember this round as being a very tough one.
34:29I was really anxious.
34:30I felt the butterfly in the stomach.
34:32My main advice for the celebrity today is to have food that has been made with love.
34:37Love for me is always the best ingredient.
34:41Given that I've been through the entire process, I think I'm definitely going to be a nice judge.
34:45It's a lot less nerve-wracking behind the judging table.
34:50Make sure I get the good portions.
34:51That's all I'm going to tell these guys today.
34:53My plate needs to be filled, yeah?
34:55Just know that.
34:58Cheers!
34:58Cheers!
34:59It's good to see you, lads.
35:01Mmm.
35:04Jamie?
35:05Yeah?
35:06You should be going in two minutes.
35:07You need to get those scallops on, let them cook, and then you get the rest of the plate done.
35:11Jamie's starter is scallops on a pea and mint puree with a hint of chilli and black pudding and chorizo crumb.
35:23I don't ever say no to a bit of black pudding.
35:25So I think combination-wise, that's fantastic.
35:27I love scallops.
35:29You know, when there's a bit of crust, but there's still no soft and juicy inside.
35:34Don't be shy with that pea puree.
35:35Go for it now, Jamie.
35:37And I love the sound of those scallops.
35:39They're sizzling now.
35:40I'm a man that likes spice.
35:42You know, I like it spicy, so if you're saying you're putting chilli in there, I want to taste the chilli.
35:47Jamie, these dishes are supposed to be going in one minute.
35:51I know.
35:52Catwalk's perfected.
35:56Keep an eye on your scallops.
35:57Yeah.
36:01You happy with those?
36:02I think so, John.
36:04Time!
36:05Let me just check that watch.
36:08The dining room is ready and they are waiting.
36:10OK.
36:13Well done, Jamie.
36:15Well done.
36:18Here you go, guys.
36:19Hello.
36:20Sorry for the wait.
36:21Hello.
36:24You have scallops on a pea mint puree with a hint of chilli and a chorizo and black pudding crumb.
36:39The scallop was very well cooked.
36:41Not rubbery.
36:42It was very juicy, but it was, you know, a bit crispy, crunchy.
36:45I was looking for the chilli.
36:47You don't get it straight away, but if you sit there and you think about it, you can feel it.
36:51The black pudding crumb, it's just like the perfect seasoning.
36:56I would scoff this in a restaurant and be happy at the end.
37:02Two scallops out of three cooked very, very well.
37:04The pea puree with a mint, lovely flavour of mint through the whole thing.
37:07These large lumps of black pudding are not visually appealing, but the crumb packs a punch.
37:14Jamie, 15 minutes on the next course.
37:16OK, thank you.
37:17And don't be late in this next one.
37:19Brac-a-lamb marinated in honey, mint, garlic and rosemary.
37:24I love honey, but I hope it's not going to be too sweet.
37:27Mmm.
37:29No, I like my meat.
37:30I want it to melt in my mouth a little bit.
37:32So I want to see a little bit of pink in the middle.
37:34Then I'm a happy boy.
37:36Jamie, that's some good-looking lamb chops.
37:39Thank you very much, Grace.
37:40The perfect Hasselback potato has got to be crispy on the outside.
37:45It's fluffy on the inside.
37:47It's got to hit that kind of crunch factor when you put your knife through it.
37:54I'm really looking forward to eat every single piece of this dish.
37:59Are you ready?
38:00I think so, yeah.
38:01Jamie, you're on time.
38:04Right.
38:05Off you go.
38:06That was just a joy to see.
38:11Here you go, guys.
38:13Oh!
38:14You didn't have to wait for this one.
38:15Oh!
38:17Awesome.
38:18There you go.
38:19Thank you so much.
38:20Wow.
38:23So, I have served you, for your main, a rack of lamb marinated in honey, mint, rosemary and garlic,
38:33with a Hasselback potato, asparagus, cooked in butter, with a red wine jus.
38:38Magnifique.
38:39Enjoy.
38:41Thank you, Jamie.
38:42You enjoy the rest.
38:43Be kind.
38:44Bye-bye, love.
38:53Jamie.
38:55Beautiful.
38:56The meat, cooked to perfection.
38:59It's like melting in my mouth with the honey, just that little hint of sweetness,
39:03and then the red wine on it.
39:05It's probably one of the best red wine jus I've ever had.
39:07Oh!
39:08That is a great potato.
39:09And I was a bit upset that there was only one on the plate, but perfect.
39:12It's like an explosion of richness, love and flavour in my mouth right now.
39:18I love Jamie.
39:19The lamp was just right, and I think the crust is perfection.
39:24That sauce is close and professional.
39:27I feel a little bit battered after that.
39:31It's super intense to get them two dishes out.
39:35I think I was maybe one or two minutes late with my starter, but everything comes to those
39:39who wait.
39:40Oh, my God, these are the ugliest prawns I've ever seen in my life.
39:45Dawn, three and a half, please.
39:50Three and a half minutes?
39:51Yes.
39:52Prawn, red pepper, and shallots in a vinaigrette with lemon-dressed avocado on a Scottish tattie scone.
39:59The prawns have to be cooked to perfection, not over, otherwise they're too rubbery.
40:10Oh, no!
40:11Oh, God, I'm burning everything.
40:13This is a disaster.
40:14I never had the Scottish tattie scone.
40:17It's like a potato scone.
40:19Hopefully it's not going to be overcooked, it's not going to be too dry, but equally at
40:23the same time, no lumps, right?
40:24Or too crumbly.
40:25It's just gone really badly.
40:28I have burnt the tattie scones, so I'm having to make some more.
40:33I'm definitely going to be late.
40:34Dawn is having a little bit of a meltdown because she's got so many things on the go.
40:38I have not even dressed the avocado.
40:40I haven't made the salad.
40:43Where's your avocado?
40:45Um, on its way.
40:46Really?
40:47Can the dish do without avocado?
40:49This is not what I planned.
40:51No, it cannot do without avocado.
40:53I love the idea with the red pepper and the shallots and the vinaigrette.
40:57A little bit acidic, a little bit tart.
41:03I'm not the biggest fan of avocado, so you've got to impress me with that.
41:06Just avocado to go now.
41:07You've got 90 seconds now.
41:09No!
41:1090 seconds!
41:1190 seconds.
41:12Dawn, bring the flavor.
41:15We are now a minute over.
41:18Breathe, breathe, breathe, breathe, breathe.
41:20Good day!
41:21Hello!
41:22Good day!
41:23Good day!
41:24Good day!
41:25Nothing to see here.
41:27Hello!
41:28Thank you so much!
41:29Thank you!
41:30Thank you!
41:31You have prawns with red pepper and shallot with vinaigrette and a Scottish tatty scone
41:36with dressed avocado.
41:37Thank you so much!
41:38Thank you!
41:39Thank you!
41:48The prawns I find delightful and I love the red pepper and the shallots and the vinaigrette.
41:54Not a massive fan of avocado, but I was dressed in lemon obviously and it changed the game a little bit.
42:00I've never had a tatty scone in my life before and now that I've tried I want more and more.
42:05But I want it like this.
42:06I love this one.
42:08This is quite a delicious dish.
42:11The potato's gone.
42:12It's beautifully seasoned.
42:14We have some decent flavors here.
42:15Prawns with the flavor of the seed.
42:17Raw shallots being quite sweet.
42:19Olive oil being peppery.
42:21Okay.
42:22It's in.
42:23It's done.
42:24Okay.
42:25It's done.
42:26You know what I mean?
42:27Yeah.
42:2815 minutes.
42:29Okay.
42:30Easy.
42:31Posh roast of pork fillet.
42:32Wow.
42:33I mean pork is kind of like an underrated meat in my opinion.
42:35Whee!
42:36Look at that.
42:37You can actually go a little bit pink, which will add to the moisture element of the meat for sure.
42:45This sausage roll is just in the middle of the dish, you know, and we don't know how it's gonna match with the pork fillet, with the roast potatoes, with the cabbage, with the carrots.
42:54Yeah.
42:55I think it's cooked.
42:56It's just the pastry's all flaking off, and that's literally never happened to me before.
43:00You've got three and a half minutes.
43:01Yeah.
43:04Dawn is absolutely going for it.
43:07There's seven elements.
43:08I've no idea how she's gonna put it together.
43:11But she said it's gonna be posh.
43:13So presentation's gotta come correct, no?
43:17Okay.
43:18Okay, where's my knife?
43:19Carving knife?
43:2060 seconds.
43:21Scotty, she's got the knife.
43:22She's got the knife.
43:23She's got the knife.
43:24That's too pink.
43:25It's not cooked.
43:26I wanna cry.
43:27I wanna cry.
43:28Put it back in the pan if it's not cooked enough.
43:29Quick, quick, quick, quick.
43:30I'm sorry, it's gonna be late, everyone.
43:31I'm not serving pink meat.
43:32There you go.
43:33Go, go, go.
43:34That's it.
43:35You can do this.
43:36Go, go, go.
43:37Beautiful.
43:38Put those in.
43:39I actually cannot believe there is food on this plate.
43:42I'm sorry to tell you, we are five minutes over.
43:44Off you go.
43:45That was...
43:46Go, go, go.
43:47You have a posh roast.
43:54Pork fillet, charred cabbage, roast potatoes, sausage rolls, some apple compot, some sherry
44:00carrots and some red wine reduction.
44:04Yay!
44:05Thank you so much.
44:07Well done.
44:09I mean, I think this plate looks absolutely gorgeous.
44:11That really is posh, innit?
44:14The roast is my...
44:16That's my love language.
44:18And it's something that I'm so proud of.
44:21Hopefully the flavours are in there.
44:24The pork is really moist.
44:27Really nice char on my cabbage.
44:29The potatoes, I think they're fabulous.
44:31They're crispy.
44:32The carrots, they're drizzled in sherry.
44:34Tastes so nice.
44:35The sausage roll is well cooked.
44:37And the taste with this, you know, apple flavour on top, it just blew my mind.
44:43You know, I never thought that it could have been possible, this combination.
44:47What concerned me most was thyme.
44:50But there's some really good things on this plate.
44:52Crispy potatoes, cooked pork, cooked cabbage.
44:55She was almost in tears in the last ten minutes of cooking.
44:58But this is bang on.
45:05Very happy, yeah.
45:06Lovely bit of, um...
45:07Like the juice I wanted as well.
45:11I love baked prawns and I love chorizo.
45:14So it's like a plus, plus, another plus.
45:16Too much salt.
45:17Put too much salt in there.
45:19I can taste it.
45:22It seems quite simple.
45:24I'm hoping at this stage that it's not too simple.
45:27Lashings of butter.
45:28Yes, loads of butter in here.
45:30But you can bring a prawn to life with some flavour, right?
45:33Yeah.
45:34So hopefully the chorizo's carrying all the flavour.
45:36Just a bit of coriander, just give it a bit of, a bit of life.
45:43It's a nice, fun, easy starter.
45:45Here we go.
45:46Thanks, Chris.
45:47Thanks.
45:48It's very calm.
45:49Chris's starter is baked prawns and chorizo in butter with chilli, paprika, parsley and coriander, served with toasted garlic butter sourdough.
46:03The prawns, great, cooked well, not too chalky, not too rubbery.
46:15However, the sauce that it's sat in, it's really overpowering, maybe a little bit too seasoned.
46:22A vinegar of some sort would kind of like balance the entire sauce out.
46:26But the elements themselves are kind of wonderful together.
46:29In my family, we love seasoning food and my nonna would appreciate this very much.
46:34The chilli, I could feel the chilli and I've eaten all.
46:37I loved it.
46:38Chris's prawns are delicious.
46:41I love his bread.
46:43Lovely and crisp, very buttery, very garlicky.
46:46That strong chorizo cooked all the way through, that's fantastic.
46:49But the sauce has got so much seasoning in it, I feel like I've gone for a swim with the prawns.
46:59Monk fish with red pesto, wrapped in Parma ham.
47:02I mean, I love this Parma prosciutto.
47:05It's kind of almost crispy.
47:08Monk fish, it can't be overcooked at all, otherwise it's just like eating a tyre.
47:12It's just so rubbery.
47:15Chris, you've got two and a half minutes, you all right with that?
47:17Yeah, fine, just plating up now, so it's all ready to rock and roll.
47:21I'm no connoisseur when it comes to sweet potato purees,
47:23but surely it can't be too watery, no?
47:26We want to make sure that it's smooth, it's rich, it's got some good flavour in there.
47:30How are you feeling about the fish? Do you think it's cooked inside?
47:32Yeah, perfect. Looks healthy.
47:34Looks great.
47:38Well done. Thank you.
47:42Here he goes!
47:44Hey, he's back, he's back.
47:47This is monkfish, which has got its homemade red pesto, wrapped in Parma ham, a lovely bit of rajam in the top there.
47:53We've got some sweet potato puree, and then some char-grilled broccoli with mixed herbs.
47:59Thank you so much.
48:00Thank you so much, Chris.
48:01Pleasure.
48:02I find the monkfish to be juicy, is light. The sweet potato is actually so smooth. It's not too watery. It complements the whole dish.
48:14The star of the show is the red pesto. It's so delicate, not overpowering.
48:19I love the Parma ham, you know, prosciutto around, which he cooked, he gave the flavour.
48:27Sweet potato puree I'm not a fan of. Very, very sweet. The monkfish is beautifully cooked.
48:32What pulls this dish back from being overly sweet is the red pepper pesto and the ham around it. It's salty, it's delicious.
48:40I'm not happy with the starter, really not. I know exactly what I did wrong.
48:44Well, I tried my best, that's all I could do. Here we are.
48:54Michelle's main is a layered shepherd's pie with a Parmesan crust.
48:57If you could make it so that it was like meat, potato, meat, potato, meat, I mean, that would be really impressive.
49:03I'm hoping that Parmesan crust is nice and crunchy.
49:07Oh!
49:10I've messed one up.
49:13Oh, that was going to be so nice.
49:16I love the broccoli cooked with the chilli, we love garlic, and I'm very, very looking forward to the lamb gravy.
49:23You've got 30 seconds, please.
49:27OK, not bad. OK.
49:29Got structure.
49:33Right, Michelle, they're waiting for you in the dining room.
49:35OK, thank you. Well done.
49:36I'm so sorry, one was a disaster.
49:39Hello, Michelle!
49:41Hello!
49:44I've cooked a layered shepherd's pie with a Parmesan crust.
49:48You've got sautéed chilli and garlic, 10% broccoli, and gravy on the side.
49:54Thank you. Bye!
49:55When you layer mashed potato on the bottom and on the top, it sucks up all the juices out of the meat, which is unfortunate because that's a little dry.
50:10I love so much the sauce. I can even taste the lamb taste in the sauce. But the Parmigiano, I personally would have put just a bit more on top, you know, just to create that kind of thick crust.
50:23The broccoli, a little bit undercooked. It's a shame because the seasoning on it is so nice, the chilli with the garlic.
50:29The potato is not lumpy, it's fairly saucy, but just hasn't got enough seasoning in that mince.
50:38There's sweet carrots in there, there's sweet potatoes, but actually it doesn't taste of a lot.
50:42Right, Michelle, 15 minutes on your dessert.
50:48Right, let's do this.
50:50Apple, cinnamon and blackberry crumble, I mean, those are three flavours that kind of go together really nicely.
50:58It's fair to say that I'm the crumble guy. I made two in the competition last year.
51:03The crumble obviously needs to be quite thick, it needs to be crispy, but the fruit can't be too mushy.
51:08Mascarpone, there is something Italian in this dish, and the almond cream, I love it.
51:17I just hope the almond is going to be just a touch, otherwise it's going to be too sweet.
51:22So I've made a cream mousse now.
51:25OK, fine.
51:26Because I slightly overdid the blending, but it's actually really nice and light.
51:31Michelle? Yes.
51:32Dining room is ready. Yes.
51:33You happy to go?
51:34Happy to go.
51:35Michelle has served an apple, blackberry and cinnamon crumble with a mascarpone almond and lemon cream.
51:48Thank you, thank you Michelle.
51:55The blackberry is a great addition, I can't taste too much of the cinnamon to be fair.
51:59It's absolutely gorgeous. I love the apple. The only downside to the dish is that mascarpone and almond cream has curdled a little bit.
52:08The mascarpone and the almond didn't set together. It's quite grainy.
52:13I like the flavours of the crumble, but the cream is actually split.
52:19The bottom layer of fruit is a little bit over stewed. I'm not sure that's what she was going for.
52:25I was working so fast I didn't get to taste anything, so I don't actually know what anything tastes like.
52:31It could be absolutely awful.
52:38I've eaten very well, but it has been a day of ups and downs.
52:41And we know we've only got three semi-final places.
52:43The Dome has a cook of the day, and that's Jamie Lomas.
52:49The scallops and the black pudding. Yes, that black pudding, it didn't look so great on the plate, but there was no denying all those flavours.
52:56Really delicious.
52:58He was a bit over time, but the main course was ace.
53:01Rack of lamb, rich with rosemary, a lovely red wine sauce. What's not to like?
53:06And we agreed Jamie Lomas has got himself a semi-final plate.
53:09He has to go through.
53:11No doubt that Dawn had a difficult cook today.
53:15She sets herself too many things to do.
53:17But I loved that tatty scone.
53:20And the prawns tasted really good.
53:23Main course, she was over time, but the pork cooked beautifully.
53:26Sausage roll, crispy pastry on the outside with a spiced apple compote.
53:30Fantastic.
53:31Dawn's going through to the semi-final.
53:33Dawn is going through.
53:35Chris entered the competition as a novice, but he's growing really, really quickly.
53:38His starter, he over-seasoned the sauce, but he cooked that monkfish beautifully.
53:44Wrapped in ham, that red pesto across the top.
53:47It was a lovely dish.
53:49Michelle's journey has been a joy to watch.
53:51She's so passionate about being here, but it wasn't a wonderful shepherd's pie.
53:57And at this level it needs to be.
53:59I really like the crumble itself, but that cream was completely split.
54:04This competition is tough, but saying that, I've just fell in love with food again.
54:09And just the passion to strive to do better next time.
54:13So I really hope that there's a next time.
54:16I'd be great to say I was a semi-finalist, wouldn't it? Honestly.
54:19You know, it's been a fun journey. It's one that you don't want to end.
54:22But it's physical development, mental development.
54:24And I find it really rewarding.
54:26It's breaking my heart that one has to go.
54:37Celebrities, thank you so much for today.
54:40What you did was no mean feat.
54:48Our first semi-finalist is...
54:51Jamie.
54:55Good job.
54:56Thank you very much, thank you.
54:57That boxing did you well.
55:02Dawn.
55:03Oh, my God.
55:11Congratulations, you're a semi-finalist.
55:14Oh, my God.
55:16Good job.
55:21Chris and Michelle, your journey, both of you, has been extraordinary.
55:27But today was one of those days where it just got that little bit tougher.
55:34Our third semi-finalist is...
55:37Chris, congratulations.
55:49Jeez.
55:50Michelle, what a fantastic competition you've had.
55:56It breaks my heart to see you go, you have tried so hard.
56:01Thank you for having me.
56:02I've had a lovely time.
56:03You're leaving us.
56:04Thank you so much.
56:10I'm absolutely good.
56:11I really am.
56:12I've loved every minute of it.
56:13I've learned a lot.
56:14You know, this opportunity to be here at MasterChef.
56:17It's just been amazing.
56:19So, I will take it on the chin, bow out gracefully,
56:22and just wish the others the very best of luck.
56:30Congratulations, semi-finalists.
56:32A MasterChef semi-finalist, yeah, that sounds pretty good.
56:38I'm happy with that.
56:40You just want to push and push and get as far as you possibly can.
56:44But we'll see what happens.
56:46Fingers crossed.
56:50Somehow, somehow pulled it off.
56:53So happy.
56:54So happy.
56:55So happy.
56:57It's pretty exhilarating.
56:58It's not natural for me, this cooking luck.
57:00But we're getting the hang of it, aren't we, eh?
57:02Come on.
57:03I think I'll celebrate by giving myself a good night's sleep,
57:05a bit of rest.
57:06Then I'll get my head in the cookbook the next day,
57:08see what we can come up with, eh?
57:10Next time, the last five celebrities...
57:20I've never seen anything like it in my life.
57:22Oh, dear.
57:23..take on the challenge...
57:26Wish me luck.
57:27..to become Celebrity MasterChef champion.
57:30Come on, man, you got it.
57:31Yeah, I got it, I got it.
57:32Yeah.
57:33Ooh!
57:37Boom!
57:39I'm in for it.
58:03Boom!
58:05My commandments is R.
58:07It's not so bad, it's a bad thing.
58:08I got it.
58:09Sorry...
58:11My commandments...
58:13These are so bad bands...
58:14You need to go.
58:15I got it.
58:16I got it.
58:18Wow.
58:19You need to go.
58:20I got it.
58:22You need to go.
58:23You need to go.
58:24I got it.
58:25I'll be back.
58:26I got the call.
58:28I got it.
58:30I got it.
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