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00:00This week, five celebrities have been taking on the challenge to become Masterchef champion.
00:10I'm learning big time and I'm loving every minute.
00:15I'm quite confident but I'm just hoping that I've not peaked too soon.
00:19Tonight, the pressure ramps up.
00:22Time's ticking.
00:24As they face two more daunting challenges and battle it out.
00:28To keep their place in the competition.
00:32Here we go, it's showtime.
00:34I'm here to last.
00:35I'm in this Masterchef competition till the end.
00:39The challenges give you this electrifying buzz and now I really want to win.
00:45I'm all guns blazing today.
00:47Bring it on.
00:48We've seen our celebs cook a few times and now the heat is on.
00:52This is about to get so much tougher.
00:58Welcome back, celebrities.
01:20We have been impressed by you so far.
01:23Some of your food was edible.
01:25Some of it was even delicious.
01:28However, now we need to see more.
01:32We're looking for quarter-finalists and we only have four quarter-final places.
01:36But first, the best way to become a great cook, of course, is to learn.
01:40So, we have invited in a special guest.
01:44Somebody who, over the last five years, has completely understood the power of modern media.
01:50And now has recipes that have been viewed by over one billion people worldwide.
01:58Please welcome Poppy O'Toole.
02:03Hi.
02:04Hi, guys.
02:07Michelin-trained chef Poppy O'Toole shot to fame in 2020 when her highly engaging food recipes went viral.
02:16She now boasts over 5.5 million followers and is celebrated as the queen of potatoes.
02:22I was working in a restaurant in Mayfair in London, which was amazing.
02:28And then, 2020, the pandemic hit and the hospitality was completely shut down.
02:34I was back at home with my mom and dad and my little brother and sister.
02:38And I started making content on social media.
02:41So I could share my love, passion and recipes for potatoes.
02:45Looking back through my career in professional kitchens, I was the potato person.
02:51Everyone loves a potato recipe.
02:54It's been the centre of, I think, how I've managed to get such a big following online.
03:01I love being called the potato queen.
03:03I will be your ruler of potatoes.
03:07Poppy, welcome.
03:09What have you got to tell these lovely celebs?
03:11So, the recipes in front of you today are some of my favourites.
03:15They are tried and tested and delicious.
03:17And, of course, being the potato queen, they've all got a potato element.
03:21That is crucial.
03:23You have one and a half hours.
03:25Stay confident.
03:26You can do this.
03:28Let's cook.
03:28There is nowhere for them to hide in this.
03:38Oh, I'm completely flustered.
03:40I know what these recipes are meant to be like.
03:43And I know how they need to be executed.
03:45There's a method to a madness, right?
03:46I'm just going to trust the process.
03:51Hopefully, they thrive in the pressure and don't crumble.
03:54Oh, God, don't get my chins in it.
03:57My master chins.
03:59Dawn O'Porter, author, TV presenter.
04:03And we are finding a very, very strong, instinctive cook.
04:08She really likes opulence.
04:10It's big.
04:11She's a feeder.
04:12I think that's fantastic.
04:13Massive, but fantastic.
04:16All we want from Dawn now is a bit of finesse.
04:20I didn't realise at home that my presentation was so bad.
04:23And I've got to make that better,
04:24because I can tell that it's going to start going against me if I don't.
04:28One medium Maris Piper, very thinly sliced into matchsticks.
04:32Dawn has been tasked with cooking one of Poppy's plant-based recipes.
04:37We've got an onion and potato hash.
04:40It's a crucial part to the dish.
04:41Loosely based on a hash brown, loosely based on an onion bhaji.
04:45What else goes in here?
04:46Followed by charred spring onions, sweet and sour onions, and a cheese sauce, which is actually made out of cashew nuts.
04:56It's way more technical than anything that I would do.
04:59The big danger point for me here is this potato and onion hash.
05:03I'm going to put a bit of extra garlic in, because I am the garlic queen.
05:08That mixture is mustard, miso paste, and then corn flour, which will make a paste, so the whole thing will bind together.
05:15If that mixture isn't put together properly, it could fall apart when it's fried.
05:21Dawn, how do you feel about cooking in front of the queen of potatoes?
05:25Do you even like them?
05:26I used to have a dog called Potato.
05:27Oh, wow, you really are dedicated to the potato.
05:30But you are genuinely the queen of potatoes, and it's an honour to cook one of your potato dishes.
05:33Are you at home with plant-based food?
05:35I love plant-based food.
05:36I think the challenge with plant-based food is getting flavour into it, and you've got so much flavour going on in this, it would convert people.
05:42That's exactly what this dish is about.
05:44This needs to look pretty, doesn't it?
05:46Yeah, absolutely.
05:47This is kind of trying to give that a little bit of fine dining.
05:50Oh, wow, OK, that's my challenge.
05:52Well, good luck.
05:53Thanks, Grace. Thanks, Poppy.
05:57I have no idea.
06:00I'm just kind of winging it.
06:04Jamie Lomas, soap star, and known to be the villain, but he's definitely not a villain in the MasterChef Kitchen.
06:11He started this competition as a complete novice, but he's trying as hard as he possibly can.
06:16Weren't Jamie's croquettes outstanding?
06:20They're so crisp, really moorish.
06:23It's amazing.
06:23Well done.
06:27Jamie will be taking on Poppy's complex ribeye steak dish, served with a unique type of potato, shaped like a hazelnut.
06:35It's not that easy.
06:38Pommes noisettes are probably one of the most underrated ways to eat potatoes in the whole world.
06:43You melon ball a potato, make an indent first with the whole kind of circle, and then kind of twist and scoop at the same time.
06:55OK.
06:55OK.
06:56And then you parboil them and cook them down in delicious brown butter, so they get this nutty caramelisation, lovely little balls of joy.
07:06We've also got a Roscoff onion, which has been caramelised, crispy shallots, crispy cabbage with stilton.
07:14There's a beef sauce in there as well. There's a lot going on on this dish.
07:18It's like doing a jigsaw and trying to get it all to come together at the same time.
07:22Jamie, how are you feeling?
07:26I'm just a little bit nervous. I'm just a bit unsure, do I do the potatoes first and then do the steak, or do I do it in order?
07:33You can go for it if you want to, but just make sure we've got a nice, cooked, rested steak and nice caramelised balls.
07:43That recipe's flummoxed, though.
07:45I think it has. I think the instruction of it is confusing him slightly, whereas if he didn't think about it so much and just went,
07:52oh, yeah, it's a steak, it's a bit of cabbage, it's a bit of onion, it's some potato, he would breathe a little bit.
07:59This is all I learned in Cope, darling, so...
08:02Jackie Graham, R&B legend of the 1980s.
08:05She grew up in a Caribbean family who loves flavour.
08:10She has proved herself to have a great palate.
08:12But there's also things that don't quite work out.
08:18Your plantain, unfortunately, has caught.
08:22Everything we throw at her, she takes it on board.
08:25She just needs to calm down and bring that harmony to the kitchen.
08:31Ingredients that I've never tasted before.
08:34Jackie's recipe is inspired by one of Poppy's favourite poultry meals.
08:39The chicken dish is loosely based on Punta's chicken.
08:45It's that barbecue-y sort of flavour.
08:47So we've got pan-roasted chicken breast.
08:49You're going to cook it quite a bit in the pan.
08:51Then you put the chicken into the oven for ten minutes to cook.
08:54With a chipotle smoky sweet sauce.
08:58What? It sounds nice.
09:02We've got baby corn covered in cheese.
09:04I'll be using that at home.
09:05And also a potato fondant.
09:08So you can just cut about an inch thick.
09:10It's really to make it circular, no?
09:12These fondants are also cooked in goose fat.
09:14Don't know about goose fat as such.
09:16So we're going to add an extra level of flavour to them.
09:20But we're looking for that gorgeous caramelisation
09:23and for it to be buttery soft.
09:28Do you cook potatoes at home normally?
09:30Yeah, but it's either roast or it's boiled or it's mashed.
09:34Yeah.
09:34I've never done fondant before.
09:36This is awesome.
09:37I'm seeing a whole new Jackie.
09:39Baby girl, I'm here to learn, trust me.
09:46OK.
09:46Yes, yes, yes.
09:48That's golden.
09:49She's done really well with the caramelisation of the skin on the chicken.
09:52But we've got to make sure that it doesn't now go overcooked.
09:55I think I'm doing all right, you know,
09:56and I think I'm getting a bit more confident.
09:59Don't stress, don't stress.
10:01Chris Hughes, reality star and now racing pundit.
10:05He's confident in the kitchen.
10:08Bingo, good job.
10:10He's got charm, he's got swagger.
10:13He needs to push himself.
10:16There's not a huge amount of skill on show, Chris.
10:18Challenge yourself a bit more.
10:20He knows what he's going to do right now.
10:21He's got to perform.
10:24Chris has a dish that uses one of Poppy's most loved cooking techniques.
10:28I'm stressed.
10:30This dish is one of my favourites because I'm a sucker for anything deep fried.
10:34It's seven fried pork chops with a milk and butter poached pom puree.
10:40Pommy puree?
10:41That's the potato.
10:42A pineapple slaw and enjoua mayonnaise.
10:44It just makes my mouth water, even the thought of it.
10:49150 grams of unsalted butter.
10:51That's a lot of butter.
10:52The milk and butter poached pom puree is based off of a traditional pom puree,
10:57but it's a different technique.
10:59We're actually going to cook the potatoes in the milk and the butter that we'd usually add at the end,
11:03but it's cooked in it the whole way through.
11:05So you get this very thick flavour going all the way through the potato.
11:10So I chop them off just to make it a bit soft?
11:12Yes, so they cook quicker.
11:13I don't really cook with potatoes a lot.
11:16If I'm doing, like, sausage and mash, I'll buy the mash.
11:22Chris has also got to butcher the pork.
11:24Have you ever butchered a piece of pork before?
11:26No, not butchered, no.
11:28He's got to take the bone off, the skin off, most of the fat off,
11:31do a marinade, which has got lots of flavour in it,
11:33and then a seasoned flour mix afterwards, and the whole thing is fried.
11:39Pork, like, if you overcook it slightly, it's tough.
11:41I'm dreading this, to be honest.
11:43Don't dread it, it's fine.
11:44It's a pork chop, which is southern fried chicken-esque,
11:47which we've all eaten.
11:48All I've done is made it sound a bit posher by saying pom puree.
11:52You are nervous, aren't you, Chris?
11:53Yeah, I am. Can you tell?
11:54Look at it, I'm shaking.
12:00I'm so excited.
12:01Michelle Heaton from Liberty X.
12:0425 years this woman has been a pop star,
12:07but she can be very, very nervous.
12:09But once she gets into her stride,
12:11some beautiful things are coming out of the kitchen.
12:14I think this is delicious.
12:16And she's resilient.
12:18Oh, no!
12:19Don't, with sweet potato fries.
12:20When it all went wrong with those sweet potatoes,
12:22she fought back.
12:23Oh, my God, the pressure.
12:28Michelle is tackling the first of six elements.
12:31Really, you want three portions that are exactly the same?
12:34Yeah.
12:34For a challenging fish mane.
12:38Michelle has got seared cod.
12:40Do you cook fish very often?
12:41I do like fish.
12:42It's usually sashimi.
12:44Right.
12:44So I don't cook sashimi on this thing.
12:47With beef fat shoestring fries...
12:49I've cooked chips, but not this.
12:51Brown butter and herb beurre blanc,
12:54samphire...
12:54I've never cooked samphire, ever.
12:57...and charred baby gem.
12:58There's also parsley oil on there.
13:00There's plenty going on on this dish.
13:03I need to do that as well, sugar.
13:04Little shoestring fries need to be washed of all their starch.
13:08They're cooked in beef fat.
13:09This is a bit like fish and chips.
13:12Yeah.
13:12So beef fat's a traditional way to cook chips that are chippy.
13:15So we're bringing that to this.
13:16Beef fat has to be the right temperature.
13:19Too hot, it will start to smoke and go really, really bitter.
13:22Not hot enough, and they will not go crisp.
13:24They'll be really soggy, and they'll take on all that fat.
13:30You've got a bit of a task. Sorry.
13:32Yeah, I feel like I've been thrown in the deep end, definitely.
13:35Trust your instincts.
13:36If it starts to go wrong, we can always fix it.
13:38Yeah.
13:38Maybe, apart from the beurre blanc, we might have to start again.
13:41Okay.
13:42All right, okay.
13:42Let's let...
13:43Oh, no, don't do that.
13:44Thanks, Poppy.
13:44That really helped out.
13:45Wonderful.
13:46Oh, no.
13:46Brilliant.
13:50Celebrities, you are halfway.
13:52Halfway gone.
13:53Dawn's potato and onion hash bargy mix made and ready to be deep-fried at the last minute, she's now turned her focus to the two onion garnishes.
14:05We've got onion, which has been cooked very, very slowly.
14:07This one's going to be more like golden jam.
14:10Yeah, yeah, yeah.
14:12Alongside petals of shallots being cooked in cranbridges, so they're lovely and pink, but sharp, but at the same time quite sweet.
14:19Oh, my God.
14:20That's good.
14:21Yeah, that's good.
14:21I'm happy that went well.
14:22Nice and sour.
14:25She also has to make a plant-based cheese sauce using cashew nuts.
14:31Plant-based cheese is a really new thing, so this is a new technique, cooking with this.
14:36It's great, but it's all about this nutritional yeast, isn't it? It makes it taste really cheesy.
14:41So the nutritional yeast, you need to be careful with that.
14:44Yeah, it can overpower and it can just taste of heat and not cheese.
14:49Oh, that looks amazing. Delighted with that.
14:52Oh, yeah.
14:54That is yum.
14:56Jeez, give me a break.
14:59Jamie's feeling the pressure.
15:02His pommes noisettes and Roscoff onions are slowly caramelising.
15:07I think they look OK.
15:08Oh, beautiful.
15:10But he still has an extensive job list.
15:13I've got the steaks, the sauce, the cabbage, so quite a lot.
15:17I think he could probably relax ever so slightly, loosen those strings.
15:21Do you think there'll be parts of this recipe missing from his dish already?
15:25I think if anything goes, it'll be those crispy shallots.
15:29No idea, to be honest.
15:30It's a steak pan.
15:32We're looking for the steak to be medium rare.
15:34And a ribeye cut is also quite a difficult one to get right because the fat needs to actually render out a little bit and become caramelised.
15:43I mean, they look a little bit undercooked to me.
15:45I think, because they're so big, you could probably throw them in the oven for two or three minutes.
15:50OK.
15:51And then rest them again.
15:52Right.
15:52Come on.
15:53Let's get this together now.
15:55I'm doing all right, darling.
15:57Jackie's full steam ahead.
15:59It's all looking like it should do.
16:01She's made a start on the maple glazed cheesy sweet corn.
16:04We don't want them to go too charred when they just taste like burnt corn.
16:08We want them to have that caramelisation and then that cheese over the top, go hard on the cheese.
16:14Another crucial element is the chipotle and honey sauce.
16:19Chipotle is smoky chilli from Mexico, honey being very floral, sweet and sharp and spicy coming together to really enhance the flavour of that chicken.
16:29It makes you want to see.
16:30She's just lifting her through.
16:32She's awesome.
16:32We need to be careful on how much we're going to reduce this sauce down.
16:36There needs to be plenty on each plate because everyone's going to want to drink it.
16:41I've been tasting it and I like what I'm tasting.
16:45We're all right.
16:46We're going to stay calm.
16:47Also making good progress is Chris.
16:50His southern fried pork chops are marinating and his milk and butter poached pom puree is well underway.
16:56What he's got to be really careful of is it doesn't catch on the bottom of the pot.
17:00Just milk catches on the bottom of the pot very, very easily and starts to burn.
17:05I'm doing all right because the potato puree is allowed to kind of sit and do its own thing while I can focus on the other things.
17:11That's just continuing to soften all the time.
17:13And he's turned his attention to his garnish.
17:16For the pineapple and chilli slaw, everything has to be cut very fine.
17:20Otherwise, it's going to end up a very thick, crunchy salad that you can't actually get your teeth through.
17:27Emergency, Poppy.
17:35Chris has got a bit of a problem at the minute.
17:37He's left the potatoes to cook and because they cook in the butter and the milk, that milk has caught at the bottom.
17:42Oh.
17:43What I would do is stop stirring it a minute.
17:45So take it off the heat?
17:46Take it off the heat and then do your best to get the really massive bits out and then the rest of it will just pass through.
17:52OK.
17:53Does that feel like a plasterer?
17:57Right, that, that, that, right.
17:59Michelle is juggling three different elements of her cod dish at once.
18:04Get one out, just see if it's crispy.
18:05OK.
18:06And then also season them with a bit of fine salt when you're done.
18:09OK.
18:11She's been blending up her parsley oil...
18:14No, no, no, off.
18:16..and attempting her technically challenging sauce.
18:19OK, what do I do?
18:20OK.
18:21Bourbonne's difficult.
18:22So it's a reduction of white wine and then you are emulsifying butter into it.
18:26If you're not moving it enough, it's not going to emulsify.
18:29If it's not hot enough, it's not going to emulsify.
18:32This is a tricky one to do.
18:34The most I get out of sauces is, like, tomato ketchup, salad cream.
18:40Mix it, you have a burger sauce.
18:41But, yeah, I'm doing quite good, I think.
18:45So that's 15 minutes left.
18:48Just 15 minutes.
18:5015 minutes.
18:52That's good, that's good.
18:5315 minutes is great.
18:56With time running out,
18:58all five celebrities are tackling their final jobs.
19:01I've never used a deep fat fry.
19:03Let's see how that goes.
19:04Dawn can't afford an undercooked potato.
19:07Raw potato inside that hash...
19:10It's not very ball-y, is it?
19:12..then the whole dish is finished.
19:14Well, I've got three good ones and then two distinctly average ones.
19:19Maybe a little less than average.
19:22Also up against it is Jamie, who's struggling to complete his dish.
19:27I'm going to miss the...
19:28That's all good.
19:29The beef sauce.
19:32He's got to make sure he reduces it down properly.
19:34Into that, then goes the cream.
19:36It's got to be reduced down.
19:38It should coat the back of a spoon.
19:40Wow.
19:41OK.
19:43Jackie, the fondant potatoes are a little bit thicker,
19:46so they're going to take a bit longer to cook.
19:48There's a bit too much resistance.
19:49We're going quite soft.
19:50All right, baby.
19:51OK.
19:52I want to get the pork chops done,
19:53make sure they're edible and cooked properly.
19:56They cook so quick, don't they?
19:57They do cook very quick in that.
19:58Really quick.
19:59But the colour, perfect.
20:00Amazing.
20:02I'm getting there.
20:03I'm all right, I'm all right.
20:04Ten minutes left, everybody.
20:09Ten minutes.
20:11It's a bit what makes or breaks us.
20:14Ooh.
20:15Are we going to get pretty, Dawn?
20:16I don't know yet.
20:17Are we going to get dainty, Dawn?
20:18I still want to chuck the whole lot on the plate.
20:19No, no, no, please.
20:20No, no, no, I will.
20:21I'm going for it.
20:21You've done all this work.
20:23I think this is how it's supposed to be.
20:25Oh, heavens above.
20:27Just put the cheese on it, and then that's me, Dawn.
20:30Here, there we're ready.
20:31Come on, you.
20:31You've got to move.
20:32Let's go.
20:32I don't know if it's cooked.
20:34It looks a bit under.
20:36Three minutes to get this all on the plate.
20:41Carefully spoon it onto the plate.
20:43Cascade.
20:44That's a technical term for just pouring.
20:51That's it.
20:52Time's up.
20:52Well done, everybody.
20:53Well done.
20:55Oh, I'm good, sir.
20:56The hour and a half cost like that, but we're here.
20:59We did it.
21:00Poppy taught me well.
21:04Dawn, let's put you out of your agony.
21:12Broadcaster and author Dawn has served Poppy's onion and potato hash bargie with charred spring onions, sweet and sour onions, and a plant-based cheese sauce made from cashew nuts, miso mustard, and yeast powder.
21:27There's a slight discrepancy between the photo and the plate itself, but you are a feeder.
21:34The hash bargie, I've got bits that are perfect, and then there's a little bit that's just slightly under.
21:48You can kind of just taste the flouriness in it.
21:50Your sweet onions, they're cooked down really nicely.
21:53You get real sweetness coming through.
21:55And then you get these really punchy, sour ones, which then complement the really creamy kind of cheese sauce.
22:00I find this dish really delicious myself.
22:02I really love that cashew nut sauce, the flavour in there of mustard and miso, that nutritional yeast to make it really, really cheesy.
22:11Yes, please.
22:12Yeah, it's really good.
22:13The potato bargie, I could see you were struggling with, but sweet onion is just delicious.
22:20Yes, there are errors, but in getting the plant-based recipe, I think people sometimes think that that might have been the easy ride.
22:27It certainly was not.
22:32I'm feeling good.
22:33I'm upset about the inside of my bargie, but I didn't burn it, so it's good.
22:37I'm happy, I really am.
22:42Actor Jamie has cooked Poppy's ribeye steak, served with potato noisette, hispy cabbage dressed in Stilton cheese, caramelised Roscoff onion, and a creamy beef and brandy sauce.
22:57It looks great, it looks like a proper steak dish.
23:00We are missing the crispy shallots, but you've managed to achieve the majority of it.
23:05Yeah.
23:07My steak is cooked really well, lovely and medium rare.
23:13The potatoes, you manage to get the caramelisation on there, the garlic comes through, the nuttiness of the butter, and they're cooked really well, so it's really good.
23:22Jamie, I watched you go to hell and back with this recipe.
23:27I'm still there.
23:30The onion, outstanding.
23:32It's soft and squishy, but caramelised on the top.
23:35This brandy, creamy sauce, delicious.
23:40This is a proper Sunday dinner, and I'm in.
23:44My favourite bit of the whole lot is this cabbage.
23:47Cabbage and blue cheese, there's a revelation, I love that, especially with that sweet onion falling apart like a flower.
23:55Good job, Jamie, huge amount of work.
24:01I'm feeling relieved that that challenge is over.
24:04It was a tough one, that one.
24:06But they seem to really enjoy it.
24:09You know, that's always a good sign.
24:10Inspired by Poppy's favourite chicken dish, soul and R&B singer Jackie has cooked pan-roasted chicken supreme in a honey, miso and chipotle sauce,
24:24served with a fondant potato, and baby sweet corn glazed in maple syrup, covered in grated Parmesan cheese.
24:31The chicken has got a lovely bit of caramelisation on the skin, but I think it probably just needed a little less cooking.
24:44It's dried it out ever so slightly.
24:46The fondant, we've got a nice bit of caramelisation on each side.
24:50Right in the middle, it's just a touch too hard.
24:53But the baby corn is cooked to perfection.
24:55There's a little bit of a bite to it.
24:56You get the maple coming through, and then that salty cheese on top just brings it back.
25:01You've achieved a really tasty dish.
25:04Poppy is right.
25:06The meat is a bit dry.
25:08Fondant potatoes is a bit just in the middle that's raw.
25:12But I think the sauce is absolutely bang on, and there's a kick of heat in there.
25:18The sauce is fantastic.
25:20Really lovely smoky flavour from the chilli, the saltiness coming from the miso.
25:24But I must have won the jackpot today.
25:27Because I've got quite thin, small fondants.
25:33Yours aren't cooked all the way through.
25:35Mine are.
25:36And I've got really nicely cooked fondants.
25:40Thanks, Jackie.
25:41Thank you so much.
25:45On the whole, I loved it.
25:47When John said that the sauce was happening, I just went to heaven and back.
25:51Pop star Michelle has cooked beef fat shoestring fries, served with seared cod, charred baby gem,
26:01samphire, and a brown shrimp butter and herb beurre blanc sauce, split with a parsley oil.
26:07It's looking great.
26:12Every component is there, so well done.
26:15The cooking of my fish is perfect.
26:23It's nice and flaky.
26:24Your beurre blanc is delicious.
26:26You've got the right amount of mulsification.
26:28It's a lot of butter, but that's what makes it so tasty.
26:30My only thing is the shoestring fries, because some of them are really quite thin, so you
26:35don't get a full crunch.
26:36They kind of, like, dissolve a little bit.
26:39The potatoes are the weakest link, but that is professional standard, beurre blanc sauce.
26:45You've charred the baby gem, but it's also wilted and seeping into that delicious sauce,
26:50and the samphire is lovely.
26:52I'm a massive samphire fan.
26:53You need to be really proud.
26:55I think your chips are good.
26:57Yes, they're inconsistently cooked.
26:58Some not crispy, some really crispy.
27:00But I think that, actually, the flavour of the beef fat makes up for that.
27:04I'm really impressed by this, Michelle.
27:11I'm feeling absolutely delighted.
27:15If anything, slightly undercooked on the little chips, but, yeah, nothing burnt.
27:19Yay!
27:22Last up is reality star Chris.
27:24He's made Poppy's southern-fried pork chops, marinated in buttermilk, paprika and chilli,
27:31served with a milk-and-butter poached pom puree, pineapple and chilli slaw, and endouille mayonnaise.
27:39It looks incredible.
27:41I think you've really delivered on appearance.
27:44I think the pork's cooked really well.
27:54You've got this lovely, crunchy outside as well.
27:56The pom puree is a little bit thick, but I think that's because it was cooked down so much that the milk carameliser,
28:03we ended up with a bit of a thicker consistency, but it tastes really good.
28:08You've got this pork really bang on.
28:10The southern-fried batter, I mean, it's irresistible.
28:13The salad is the quiet assassin.
28:17You think, oh, lovely, pineapple, mmm, slaw.
28:20But you've really went heavy on chilli.
28:22This is really great.
28:24Then do your mayonnaise.
28:26I mean, take your head off.
28:28I wanted you to push a bit harder.
28:30You have pushed a bit harder.
28:31This is what you can do if you put your mind to it.
28:34Thank you, guys.
28:37I feel good after that.
28:39I do want to push harder.
28:40I want to get more extravagant with it, and obviously that's what you need to do in a competition like this.
28:45I am honestly gobsmacked at how well you've all done today.
28:49You've done my recipes justice.
28:52Thank you very much indeed.
28:54It's been a joyous day.
28:55Off you go.
28:56See you soon.
28:57Bye, Poppy.
28:59Thank you, Poppy.
28:59Thanks, Poppy.
29:00Thank you, Poppy.
29:02Wow, that was tough.
29:03I feel like I literally just held my breasts for the last two and a half hours.
29:08Oh, God.
29:09Poppy, you've turned the competition upside down.
29:12There was people there who didn't have cooking confidence.
29:15They took your recipe, and we saw a different person.
29:18That was so good.
29:19In that time frame as well, they've smashed it.
29:22Thank you so much for having me.
29:23Thanks so much.
29:23Good luck.
29:24Thanks, love.
29:25See you later.
29:26I feel like my entire brain has moved to this section of me.
29:31I loved it, and I've learned something.
29:34Great job, everyone.
29:36Isn't this exciting?
29:37Truly exciting.
29:38The fact is, it's one more big challenge than one goes home.
29:42Hello again, celebs.
30:05The last round was an absolute revelation, but our expectations have just got that much
30:13higher now.
30:15You are cooking to a brief, and that brief is to cook for Grace and I your dinner party.
30:21Two courses, a main course and a dessert, but you only have one hour to cook it in.
30:27There are only four places in the quarterfinal.
30:30That does mean at the end of this Saturday, one of you will be going home.
30:33Surprise us, and delight us.
30:36Let's cook.
30:41A dinner party is where you pull the stops out.
30:44It's overwhelming.
30:45Here we are.
30:46People are coming, and you need to impress.
30:49The only dinner parties I cook for are kids that come round for playdates.
30:53So this is all very new to me.
30:56You can't have a dinner party without a little bit of style.
31:01I've got opened my paws.
31:03I love dinner parties, but most of the food that I cook is about a big centerpiece that
31:08probably took six to eight hours to cook.
31:11But I'm just going to pour love into it and hope that saves the day.
31:16Don, your dinner party at the moment, it looks like you're feeding people again.
31:21I'm really trying to stand back from the quantity of food.
31:25What are these two courses?
31:27So the first one is chicken and chorizo in a vermouth reduction, which when I was a kid,
31:32my favorite food was chicken and a white wine sauce.
31:34So this is kind of a more grown-up version, but with a bit of Spanish-style potatoes,
31:38because I lived in Spain for a few months when I was 18.
31:40In the pan, Don's put chicken thighs with chorizo, loads and loads of garlic.
31:49The garlic is massive.
31:51Cooked it till there's a nice color on the outside.
31:53I've got everything in there, herbs, herbs, herbs.
31:54And then almost filled the pan with vermouth.
31:58Vermouth is almost a sort of aniseed flavor.
32:01Cooked with that chicken, that should come together and make a really lovely sauce.
32:06If I get it right, it will be delicious.
32:09That's going to be served with some little potatoes,
32:12which she's cooking with some peppers and some chilies.
32:15Oh, I've got a green goddess sauce, which I'm just going to put little dollops off.
32:18Now this is where elegance could enter the equation.
32:22Green goddess sauce made with a little bit of lemon and some herbs,
32:27a little bit of olive oil, all blended up together,
32:29being slightly sharp and really herbaceous, but giving us something bright green.
32:34This is chunky. I don't want it to be chunky.
32:36And she's going to serve the whole lot with garlic bread.
32:39If she can get the garlic bread done as well as everything else, I'll be really impressed.
32:45So that all sounds quite Mediterranean.
32:47And then where are we going for the pudding?
32:49We're going to Guernsey.
32:50So my auntie would always cook a traditional Guernsey cake pudding called a gosch malay.
32:55It's like quite a dense apple cake.
32:57Delicious, but it's that dinner party. How are we elevating that?
33:00With a cognac and a cream.
33:02You're in for a treat, Grace.
33:03OK.
33:03And you know me, so you're going to get a lot of it.
33:05OK.
33:08Dessert is called a gosch malay.
33:10Made with apples, cinnamon, other spices, almost like a sponge cake.
33:14I'm useless at desserts.
33:16Measuring has gone out the window at this point.
33:19My kids will not let me make their birthday cakes.
33:22And they run off screaming, saying, no, mummy, no.
33:25That cake needs to be cooked all the way through, nice and crispy around the edges.
33:28Centre has to be cooked.
33:30It can't be raw in any way.
33:33Don't ever do it.
33:34Don't ever do it.
33:35She's lifting that with cream and sticking a load of cognac in it.
33:39Ooh, ah!
33:39Ooh, ooh!
33:40Will it work?
33:41Ooh!
33:42I'm not sure.
33:44I don't throw a lot of dinner parties, to be honest.
33:47I like to go out to eat.
33:49So I'm just thinking that this is going to be pretty tricky for me.
33:56Jamie, what do dinner parties look like in north-west England?
33:59Erm, chippy tea, maybe.
34:01Loads of beer.
34:02So this imaginary dinner party, what we're making?
34:04So we are making kick-ass buttered chicken.
34:07You make this normally at home?
34:09I've made it a few times, but I like it with a bit of spice.
34:13Buttered chicken comes in two parts.
34:16The chicken, which is first marinated in a load of yoghurt,
34:18and it's marino sauce with loads of spices.
34:21The spice mix is complex, and it needs to be precise.
34:25And so far, I've seen Jamie measuring by hand.
34:29That's not how you make buttered chicken.
34:32I like things with a bit of a kick.
34:34I hope you've got that spice right on.
34:36I'm just going by eye.
34:38That's how I do it at home, and I've not had any complaints so far.
34:42OK.
34:44Jamie's serving rice with his dish.
34:46I hope he puts maybe some seasoning through that rice, just to elevate a bit.
34:49For my dessert, I am making an apple and blackberry crumble with a vanilla custard.
34:56Is this something you had when you were a kid?
34:59No, it isn't.
35:00I never really liked crumble as a kid, and I just made it one day, and I loved it.
35:04And I was like, why have I missed out on this all these years?
35:07A crumble.
35:10Well, it's perfect.
35:11It's so delicious.
35:13Just hope it tastes good.
35:15Vanilla custard.
35:16It needs to be thick and velvety, and hopefully no lumps.
35:20I'm going to have to really motor.
35:21Celebrities, you are officially halfway.
35:24The pressure.
35:27Pressure.
35:28I go to dinner parties, but I don't do dinner parties.
35:31I'm working on it.
35:32I'm going to try.
35:33I'm trying.
35:34I get nervous when I have to cook for outsiders.
35:36You've got to know me really well for me to say, you want some food?
35:41So what are your two courses today?
35:43It's going to be coconut curry salmon and some rice and peas.
35:47We like salmon a lot.
35:48You cook this for your husband?
35:50Yes.
35:51This is one of his favourite meals, yeah.
35:52You've been together for 50 years.
35:55That's right.
35:55You must have done this quite a lot of times.
35:57Oh, yes, my darling.
35:58I hope I do it right now.
35:59I can feel myself panicking now.
36:03Jackie's promising us salmon cooked in a curry sauce
36:07made from peppers, onions, coconut milk,
36:10and it looks to me like there's a huge amount of spice in there.
36:13She was tearing open a scotch bonnet chilli, ferociously hot.
36:19Quite scared of scotch bonnets, and I handled them with real caution.
36:22That's not happening, Jackie, is it?
36:23You're literally pulling it in.
36:25As soon as I've finished talking to you, darling,
36:27I'm going to wash my hands.
36:29She's pan-fried her salmon.
36:32Hopefully the salmon is going to go in the sauce right at the last minute.
36:35If she puts the salmon in the sauce too early,
36:37that salmon's going to dry out.
36:39Please excuse the mist, darling.
36:41Served with rice and peas.
36:42They're not green peas.
36:44They're black-eyed peas.
36:46They're beans.
36:47It should be free-flowing, but still be slightly firm.
36:51Dessert, we're being promised a fruit compote
36:53made from strawberries and mangoes and raspberries,
36:56all cooked together, whereby the whole fruit is still within it
37:00and it's not turned to juice.
37:02So it's quite difficult to get right.
37:04I didn't know anything about compote.
37:06So that's a new thing for me too.
37:08And then served with a crepe.
37:11I love crepes.
37:12Normally I have the, you know, the pancake mix thing
37:14with a bottle and stuff like that.
37:16So for me now, this is going to be a first
37:18because I've never done the mix and the batter and everything else.
37:21So we're not letting you have your special ready-made mix.
37:25It's all you.
37:25All eyes on you.
37:26No, darling.
37:26Jackie's never made a crepe batter before.
37:31I need to make it thin.
37:33Mine is usually slightly thicker.
37:35So I need to get it right.
37:38It's just whether that's going to look all right.
37:41I hope we get a thin crepe.
37:44But right now she is slightly nervous.
37:47I hope Jackie can calm herself down.
37:49I've lost the cup totally.
37:53I think my confidence in the kitchen is good.
37:55I just want to get a bit more creative.
37:58One day I want to have a girlfriend.
38:00So if I can produce some good dishes,
38:03I think that's a sign of attraction.
38:06Have you ever had a dinner party?
38:08Yes, I've been to dinner parties.
38:09I've never hosted one.
38:10It's all the entertainment side.
38:11That's the bit what cracks me up.
38:12What kind of entertainment would you lay on?
38:14I get like those, you know, them burlesque masks.
38:17Make it all a bit mysterious.
38:18The Christmas dinner party menu consists of chicken breasts.
38:26He's grilled them and then he's put them in a sauce made from tomatoes and cream.
38:30When I go out, I will order chicken.
38:32I love a tomato-y based sauce.
38:34Therefore, I want to just replicate that.
38:37You're going to top the whole lot with mozzarella.
38:40He needs to make sure that chicken's not dry and it's not falling apart.
38:43On the side of that, we've got roast potatoes, flavoured with rosemary.
38:47I'm going to go very light on the flour.
38:50Deep fat fry them, give them that sort of fluffy crunch.
38:53And then they're going to go in the oven and soften up nicely.
38:55The last couple of minutes, he's putting little tiny chunks of chorrito.
38:58We've got that lovely oil off those chorrito, the pork fat, the spice, wonderful.
39:04He's going for it.
39:05I've got my own little ideas here, my own quirks.
39:07There's going to be a bit of trial and error in there.
39:09I'll certainly try my best, see how we get on.
39:10For dessert, we've got churros, Spanish doughnuts made by making choux pastry.
39:15They are going to be deep fat fried, covered in cinnamon and sugar.
39:20I've gone for churros because to me that gives off Latin vibes.
39:23It looks good, but this is the first time I'm making a churro.
39:28I love churros, but those deep fat fryers are very, very difficult when you're under pressure.
39:36This could go wrong, this could go wrong.
39:39One time in life, please go right.
39:42You're just going to have to keep on turning them so they're nice and crispy.
39:44We don't want soggy churros.
39:46Just got to remember which one's been in the longest.
39:49It's all right, we're getting there.
39:51That's going to be served with a white and milk chocolate dipping sauce.
39:55If he gets any water near that chocolate, it could seize up and go very, very hard.
40:00Why is that so crumpy?
40:01If I stay confident, anything can happen.
40:05So that's 15 minutes left.
40:08Time's ticking.
40:11Biggest dinner party I've ever done is chicken nuggets and chips.
40:14We're hopefully going to have two great dishes.
40:21Michelle, please tell me that Liberty X have dinner parties.
40:24I want to believe that.
40:25Do you know what?
40:26I know Jessica has lots of dinner parties, but I'm never invited.
40:29I know.
40:30What have you done to Jessica?
40:32Nothing at all.
40:33I think I live a little bit too far away.
40:35I think that's all it is.
40:35Let's hope.
40:36Main course, we are having a steak which has been marinated with smoked paprika.
40:44It needs to be sealed very, very well on the outside and get a good amount of colour.
40:50We're big meat eaters in the family.
40:52We love our steak.
40:54But cooking it to perfection for a MasterChef judge is quite different.
41:00There can be a little bit of rareness running through it, but I don't want jelly-like raw meat in the middle of that steak.
41:07Mashed potatoes she seems very, very confident with.
41:10She's even putting it through a ricer.
41:11I just don't want any lumps.
41:13That mash is looking so silky and buttery.
41:16The potato queen has clearly influenced you.
41:18She has.
41:19Poppy has definitely influenced me.
41:20A good potato never goes missing a good dish.
41:24But he's hurt with being promised a lemon cheesecake.
41:26The kids love having cheesecake when we go out, but we never do it at home, so why not give it a try?
41:32I've added a little bit of lemon in there.
41:34We've got some biscuits at the bottom, malted flavour.
41:37It's kind of a toffee, malted taste, isn't it?
41:39Exactly, and that is our favourite type of biscuit in our house.
41:43OK.
41:45I haven't baked a cheesecake before, but hopefully it will be edible.
41:50We've got icing sugar in that cream cheese mix, and there's also going to be sugar in the base.
41:55I hope it's not too sweet.
41:59Celebs, you've got to get food on your plates, because you've only got three minutes left.
42:03Here we go.
42:05Showtime.
42:06Oh, why?
42:08Panic stations at the minute, just trying to get everything done.
42:11Yeah.
42:12Bit of that oil on there.
42:13You can never go wrong.
42:1590 seconds, everybody.
42:1690 seconds.
42:17Oh, come on.
42:18Just slip out, you sucker.
42:21OK, here we go.
42:22Oh, look at that.
42:23Oh, come on.
42:25You've literally got one minute, please.
42:27Oh, sugar.
42:28My cream!
42:29Oh, my God.
42:30Totally forgot my cream.
42:34I feel like I've missed something, but I think I'm all right.
42:36Oh, flake, flake, flake, flake, flake.
42:39OK.
42:39Oh, my God.
42:40OK, that looks messy.
42:43OK, that's it.
42:45Stop cooking.
42:46Oh, God, my presentation is so awful.
42:50I can't do dainty.
42:52It's just not in my DNA.
42:54Come on, Michelle.
42:55Michelle's dinner party main course is steak spiced with paprika,
43:05served with garlic mash, honey-roasted carrots, and green beans.
43:10This looks like dinner party food.
43:13You've tried your absolute best to give it finesse.
43:16A steak cooked really nicely.
43:25Smoky paprika around the outside to give it a proper smokiness.
43:28Wonderful, smooth, silky mashed potato.
43:31A little bit of roasted garlic growing through the whole thing.
43:34Delightful.
43:35The beans could do with a little bit more time in water.
43:38They're a bit too crunchy.
43:40It needs a sauce.
43:41Yes, it's crying out for a sauce,
43:45but the potato is really, really delicious.
43:48And the carrots, I could eat a vat of those.
43:50I really enjoyed this.
43:53For dessert, Michelle has made her children's favourite restaurant pudding,
43:58lemon cheesecake topped with chocolate flakes.
44:05Your base hasn't set like a cheesecake, which is a shame.
44:08But that biscuit you've got in there, that malty, toffee flavour of biscuit,
44:12is great.
44:13Yeah.
44:13You've got that softness of cream cheese going through there
44:16with a slight bit of lemon, but it's silky smooth, which is good.
44:20It's not a perfect cheesecake.
44:23I think if you entered it in a village fate,
44:25I'm sure somebody else would beat you.
44:28But it's delicious.
44:33All in all, I've come away really happy.
44:35I did not allow enough time to set the base of my cheesecake,
44:40but I feel like I want to run into the kitchen now
44:43and just do better next time.
44:45Jamie's dinner party main course is butter chicken
44:48in a creamy tomato sauce spiced with turmeric, garam masala and chilli,
44:54served with basmati rice.
44:56I'm very happy with your chicken and the way it's been cooked.
45:03The sauce is slightly creamy and rich, sweet with tomato,
45:06smoky turmeric.
45:08Then there's the chilli.
45:08It's getting me right in the back of my throat.
45:10You like spice.
45:12Your rice is really nicely cooked and you've seasoned it,
45:15which I'm really, really pleased about.
45:18Butter chicken is mellow, usually.
45:20You said you were going to make kick-ass butter chicken.
45:24It has kicked my ass.
45:26You've made a curry,
45:27which some people are going to go and put their heads
45:30in a bucket of water afterwards.
45:32But we are having a good time.
45:35For his dessert,
45:37Jamie has served an apple and blackberry crumble
45:39with a vanilla custard.
45:45Jamie, this isn't a crumble.
45:47By definition, it does not crumble.
45:48However, you've made something really delicious.
45:52It's a lovely, big, warm, flapjack-y biscuit
45:55with syrupy, sugary fruit on the side.
45:58And the custard, that's delicious.
46:00That's really good custard.
46:03There's lots and lots of oats in there and sugar
46:06and not enough butter and flour.
46:09That's why it's gone so hard.
46:11It's like a toffee oat crisp.
46:13Things aren't completely perfect,
46:14but I think your flavours are great.
46:18Considering I've only really started cooking three weeks ago,
46:23I think I did okay.
46:26My butter chicken was kick-ass,
46:28but my crumble just let me down a little bit.
46:31In homage to her husband's favourite meal,
46:34Jackie has cooked salmon
46:36with a coconut and scotch bonnet curry sauce
46:39served with red and yellow peppers,
46:41basmati rice and kidney beans.
46:47The salmon is slightly overcooked.
46:50It's going a little dry,
46:52which is a bit of a shame.
46:53Your sauce, eaten alone,
46:55is ferocious.
46:58But when you eat that sauce
46:59with the sweet peppers and the rice,
47:01that's great.
47:03Your salmon is definitely over.
47:06However, what I do love
47:09is that really, really hot sauce.
47:11I can tell that you've made this
47:13for your husband for years,
47:15and this is something you make with love.
47:16For dessert,
47:20Jackie has served a crepe
47:21topped with a mango,
47:23strawberry and raspberry compote.
47:25There's not a lot of finesse here, Jackie.
47:28I think with crepes,
47:29you need a stack of crepes
47:30if you're going to put fruit with them,
47:31and I feel we should have had some cream
47:33across the top or something.
47:34The crepe is far too thick
47:42and rather chewy.
47:43It's not delicious and light.
47:44For me, a compote
47:46is far more stewed down,
47:49so it hasn't got these
47:50large pieces of fruit in it.
47:54We've got more of a pancake affair here,
47:56and it's a bit hard and firm
47:58rather than being lovely and light,
48:00so it hasn't quite worked out.
48:02Your fruit compote, you're right.
48:03It's not quite a compote.
48:04It's more stewed fruit,
48:06but I like biting into every bit
48:08and getting the little surprises,
48:10but it does need something like cream.
48:15I feel all right.
48:16I could have done a little bit.
48:18The dessert,
48:19normally when I do crepes,
48:20I get the bottle,
48:21I put some water in it,
48:22and you know, you shake it,
48:23but to make from scratch,
48:25oh my gosh.
48:27Chris has cooked chicken breast
48:29in a creamy tomato and garlic sauce
48:32served with mozzarella.
48:34Roasted potatoes spiced with paprika,
48:36chorizo and asparagus.
48:43Your chicken has gone really hard
48:45and it's gone too dry.
48:46Asparagus,
48:47I don't need to cook them for 45 minutes,
48:49just cook them for about three,
48:51and they'll be all right.
48:52But your potatoes are ace.
48:54They're sort of like a roast saute,
48:56chilli, spicy, chorizo potato of indulgence.
48:59I love the fact that you're trying,
49:02and those potatoes are the payoff.
49:06The chicken is tough.
49:10However, I do like your tomato and cream and onion sauce.
49:15With the potatoes,
49:16you clearly learned from Queen Potato,
49:19because these are some of the greatest potatoes
49:22I've ever eaten.
49:24You've completely smashed that out of the park.
49:28For his dessert,
49:30Chris has served churros,
49:32spiced with cinnamon,
49:34served with a milk chocolate
49:35and white chocolate dipping sauce.
49:42Churros, they're just outrageous.
49:44I really like them.
49:46You've made them very thick,
49:48fat, soft, pillowy.
49:51The chocolate sauce is set to the point
49:53where it's actually spread
49:54that you could put on toast in the morning,
49:57so you wouldn't be able to dip that in.
50:00However, I could eat that plate, absolutely.
50:06Churros, lovely, crispy,
50:08then lashings of sugar around the outside,
50:10a kiss of cinnamon.
50:12Your white chocolate sauce,
50:14really, really rich with white chocolate.
50:16Have you never done this before?
50:18Chris, congratulations, they're delicious.
50:23I feel all right, you know.
50:24I've cooked a dessert there for the first time in my life,
50:26and they really loved it.
50:28The chicken, I knew I'd overdid it,
50:30and I was stressed, I was flustered,
50:32but I'll know for next time.
50:35Last up is Dawn.
50:36Her main course is chicken thighs and chorizo,
50:39cooked in vermouth,
50:41a fortified wine flavoured with herbs and spices,
50:44served with new potatoes spiced with paprika.
50:48Chorizo baked garlic cloves,
50:50olives, garlic bread,
50:52and a creamy green goddess sauce flavoured with tarragon and dill.
50:58Dawn, you have cooked, yet again,
51:00enough for a herd of hungry wildebeest.
51:04You've got chicken thighs.
51:06Two's probably too much,
51:07but I think we've got a better presentation here
51:08than we've seen so far in the competition.
51:10The chicken thighs, you've browned the skin,
51:20giving that wonderful flavour,
51:21with spicy chorizo,
51:23with that vermouth,
51:23almost sort of anise-seed-rich.
51:25Fabulous.
51:26The salty olives and the garlic together
51:29transport me somewhere in the Mediterranean.
51:31I'm on holidays,
51:32there's sunshine everywhere.
51:33Garlic bread, of course,
51:34used to mop up the whole thing.
51:36I think it's delicious.
51:37The potatoes, perfection.
51:42Your green goddess sauce.
51:44It's rich with fresh herbs.
51:45I love tarragon.
51:47Finesse is not your friend,
51:48but this is the best thing that you've cooked so far.
51:53For dessert,
51:55Dawn's made a traditional Guernsey goshmalle apple cake
51:58with a whipped cognac vanilla cream.
52:01Your goshmalle,
52:07the texture of the cake's almost like a pudding,
52:09crispy bits around the outside,
52:11almost like soft brown sugar.
52:13I'd like those apples to be a bit softer.
52:15But that cinnamon flavour is wonderful.
52:18If I was at your dinner party
52:20and somebody had had your cognac cream,
52:23I would be taking their car keys.
52:25Oh, so boozy.
52:27It's Christmas in a bowl, isn't it?
52:30I really, really enjoyed it.
52:33I mean, this is so far up my street.
52:38I feel elated.
52:42Thanks, Dawn.
52:43That was amazing.
52:50Okay.
52:51Oh, my God.
52:52How are we feeling?
52:53I feel after that,
52:55like I've been beaten up.
52:57It's such a hard challenge.
53:00I think the personalities
53:01are really starting to show on the plate.
53:03And the food has got better.
53:05But there's four places in the quarterfinals.
53:07I know.
53:08It does mean that one of them is going to go home.
53:09My favourite today had to be Dawn O'Porter.
53:14That beautiful, crispy chicken
53:17and a slick of boozy vermuth sauce
53:19going around the side,
53:21giving off fumes of lovely booze.
53:23Dessert.
53:24Those apples could have been cooked a little bit more.
53:26That crispy cake on the outside,
53:28that cognac through the cream, wonderful.
53:30I'm with you.
53:30I think Dawn's done a great job.
53:32For me, there's one person
53:34who's really moving really fast in this competition,
53:36and that's Michelle.
53:37In this round, we've got a steak cooked perfectly.
53:39Great mashed potato.
53:41Then we get a cheesecake.
53:42Face didn't quite set,
53:44but it was still a joy to eat.
53:46Jamie's chicken, well-spiced, well-cooked,
53:48great free-flowing rice.
53:50His crumble wasn't a crumble,
53:51but it was delicious.
53:52And it was great custard.
53:54He's demonstrating a bit of skill.
53:56He has his real challenges in the kitchen,
53:58but he always delivers something
54:00which is nothing short of delicious.
54:01So Dawn, Michelle and Jamie
54:03through to a quarterfinal.
54:05Well, that leaves us now a conversation
54:08about Chris and Jackie.
54:12Jackie made for us a salmon curry,
54:14spicy with that heat,
54:16that flavour so distinct of the Caribbean,
54:18the food that she loves.
54:19But the salmon, however,
54:21was overdone and dry.
54:23Jackie's pudding was a bit of a disaster today.
54:26She was offering us a crepe.
54:28What she delivered was a very thick pancake.
54:31And on top, some stewed fruit,
54:33what should have been compote.
54:35And it wasn't quite right.
54:37Chris, the chicken was overdone,
54:39but the potatoes were ace.
54:42The churros, so delicious.
54:45First time he's ever made them.
54:46He makes two types of sauces.
54:48Chris does make mistakes, undoubtedly.
54:51But there's something about his cooking
54:53that he is on the ascent.
54:54I'd like to think I could stay for another round.
54:59I'm optimistic.
55:01It would be great
55:02if I could just text my family group chat
55:03and say, look, guys,
55:04I'm a MasterChef quarterfinalist.
55:08I am nervous about this.
55:10I really want to stay for a bit longer
55:12because I've got so much to learn, darling.
55:14We are blown away with the passion
55:26and the effort that you've put into every challenge.
55:31However, we have made a decision.
55:35There was a couple of people today
55:36we felt were absolute shining stars.
55:39Dawn, Michelle, congratulations.
55:44You threw to a quarterfinal.
55:47Jamie, congratulations.
55:49We also loved your food.
55:52Chris, Jackie, sadly, one of you is going home.
55:57The celebrity leaving us is?
56:08Jackie.
56:10Thanks, Jackie.
56:11Jackie, love your seeing,
56:12love your Caribbean flavours,
56:14but sadly, you're leaving us.
56:16Thanks very much, Jackie.
56:17Thank you so much.
56:23I'm being honest.
56:23I'm gutted.
56:24The pressure got to me, darling.
56:25But what I've learned
56:29is going to be invaluable to me.
56:31And I'm so happy
56:32that I've had this experience.
56:35Congratulations,
56:36Celebrity MasterChef quarterfinalists.
56:38I feel amazing.
56:40I'm not going to lie.
56:42I said, as long as you get through to the quarterfinals,
56:44the whole thing won't have felt like a waste of time.
56:46So it's not been a waste of time.
56:49The pressure of the competition
56:50is a feeling of emotion
56:52that you don't experience
56:53when you're cooking for your friends and your family.
56:54So, yeah, big sigh of relief.
56:57I thought I might have been in a little bit of danger,
56:59but, yeah, I'm really happy.
57:01It's going to strive me on to do better, I think,
57:03and not make as many mistakes.
57:06I promised my kids I wouldn't cry
57:08because I always cry.
57:11I'm just really, really happy
57:12that I found something
57:13that maybe I could be good at.
57:18Next time...
57:19Oh, I must do it.
57:20..it's the quarterfinal.
57:23And Jamie...
57:24No idea what I'm doing.
57:25Dawn...
57:26No, I'm out of control.
57:27Chris and Michelle are back...
57:31It's good to see you, lads.
57:32..to fight for a place...
57:34This is not what I planned.
57:36..in the semifinals.
57:39Beautiful.
57:40Beautiful.
57:57You'd love to...
57:58It's beautiful, it's beautiful, you Jane.
58:00... toujours surêts,
58:01c'est beautiful.
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