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00:01It's the ultimate culinary showdown.
00:04Time's ticking.
00:0615 up-for-it celebrities.
00:08With their eye on one prize.
00:11What could go wrong? What's this space?
00:13The celebrity MasterChef title.
00:16Each week, five new celebs face off against each other.
00:21Seasoning, anyone?
00:22Pressure.
00:24It's all going off.
00:27In a quest for culinary stardom.
00:30I'm the boss in the kitchen.
00:32Boom.
00:33I'm in for it.
00:35It's a contest that gets under your skin.
00:37Your eye is on the prize.
00:39There's only one thing that's certain about MasterChef,
00:41and that is anything can happen.
00:49It's week two of the celebrity MasterChef competition.
00:53Stepping up to the plate this week are...
00:57Liberty X pop star Michelle Heaton.
01:00I do believe this competition's going to be tough.
01:02I am ready for the challenge.
01:04Is the challenge ready for me?
01:06I don't know.
01:07Love Island star turned horse racing pundit Chris Hughes.
01:11I do like to make creative things here and there.
01:14Like I'll cut a chicken breast open and stuff it with something.
01:17Which is, that's quite creative, right?
01:19Ish.
01:20Ish.
01:21Broadcaster and author Dawn O'Porter.
01:24I'm not a competitive person.
01:26I don't care about winning.
01:27I...
01:28thought.
01:30Look, if I'm standing there at the end with a trophy, I'll be delighted.
01:33But I'm not going to elbow anyone out of the way.
01:35I'm just going to do my best.
01:36Hollyoaks legend Jamie Lomas.
01:39I'm a massive fan of MasterChef.
01:41I just like to watch people struggle, really.
01:44And now it's my turn.
01:46And 80s soul diva Jackie Graham.
01:49Everybody's so excited that I'm part of this competition.
01:52I've got cards and flowers and everything.
01:54And that's my children.
01:55I'm thinking, oh, bless them.
01:56So I better do all right.
01:58That's all I'm saying.
02:01The competition continues.
02:03Our second lot of celebrities.
02:05Are you ready?
02:06They've entered the arena.
02:07And now the games are on.
02:18Welcome, you lot, to Celebrity MasterChef.
02:21Yay!
02:24Don't worry, we come in peace.
02:26All you have to do is show us how you cook.
02:31Just him, me and millions of people watching at home.
02:37So nervous.
02:39No pressure.
02:40We're going to start off with what we call under the cloche.
02:44Five completely different ingredients under five cloches.
02:49And what we're going to ask you to do is to come up and choose a cloche.
02:53With that ingredient, we'd like you to cook a dish that tells Grace and I something about you as a cook.
03:01However, whatever the ingredient is that you choose, it needs to be the star of the show.
03:08It needs to be the front man, it can't be the backing singer.
03:12Somebody has to be first.
03:15Jackie.
03:16Come and get your cloche.
03:17Come on, Jackie.
03:18Come on, Jackie.
03:19I get nervous when I'm cooking for my kids.
03:22Yeah, so, and I panic.
03:25Oh.
03:26Oh, sugar.
03:27Chicken livers.
03:28Oh.
03:29Chicken livers?
03:30Oh, Jackie.
03:31Oh, sugar.
03:32You must have cooked chicken livers before, Jackie.
03:34Not this one.
03:35But you cooked liver?
03:36Yes, I have, tell a lie.
03:37Liver with what, usually?
03:38Onions and bacon.
03:40Sounding the good to me, Jackie.
03:42Yeah.
03:43So that belongs to me.
03:44That belongs to you.
03:45You belong to me.
03:47Wonderful.
03:48Yes.
03:49Good luck.
03:50You all right?
03:51I'm a bit nervous, but here we are.
03:53I think my biggest strength in the kitchen sounds a bit rogue, but I think my natural sort
03:57of day-to-day confidence...
03:58Oh, no.
03:59Oh, no.
04:00What do you got?
04:01What do you got?
04:02What do you got?
04:03I can't cook fish.
04:04Never cooked fish in my life.
04:05Oh, is it fish?
04:06So I'm not going to get flustered.
04:07I'm not going to panic.
04:08Salmon or sea bass?
04:09It's all trout.
04:10It's one or the other, innit?
04:11None of the above.
04:12It's not salmon, sea bass or trout.
04:13I don't know any more fish.
04:15I hope not, anyway.
04:16Though you're going to see me now, I'm going to be really flustered and panicky.
04:19That's smoked haddock.
04:21Oh, no haddock.
04:22So you're doing well.
04:23We've got salmon, sea bass.
04:24You know, no, for fish.
04:25Sorry, that was the obvious one.
04:26Yeah, you know, for fish.
04:27We're doing well here.
04:30Jamie.
04:31Okay, let's do this.
04:33I feel like I'm going to be a little bit exposed in the MasterChef kitchen.
04:37Erm, I think I'm going to go for that one there.
04:40Because I don't have a character to hide behind.
04:43So, just the apron.
04:45Wish me luck.
04:46Good luck.
04:48Hmm.
04:49Butter beans.
04:50Uh-huh.
04:51Ooh.
04:52At least you know what they are.
04:53I don't know how to cook them.
04:54Good luck.
04:55God, give us a try.
04:56Come on, Michelle.
04:59Oh.
05:00This is a nervous woman I see in front of me.
05:04Yeah, I feel completely out of my comfort zone.
05:07Not knowing what's underneath is quite daunting for me.
05:11Michelle, which way are you going to go?
05:13That one's calling me.
05:15Yeah, I don't know why.
05:16I'm just praying that it's not something I can't pronounce.
05:20I'm not very good on words.
05:24Oh, okay.
05:25That's so weird.
05:26I've been obsessed and I dreamt that I was going to get a pineapple.
05:30This is what I dreaded.
05:31Something that had to go sweet because I don't bake.
05:36You can go sweet or savoury.
05:37Yeah.
05:38It's totally up to you.
05:39Mm-hmm.
05:40Enjoy.
05:41Thank you very much, guys.
05:42Thanks, Michelle.
05:45Last but not least, Dawn.
05:48I'm good under pressure.
05:50If I've got six months to write a book,
05:52I will write it in the last three weeks before my deadline.
05:54Okay, I'll take that one.
05:56Deadlines and pressure really suits me.
05:58I think it's when I'm at my best.
05:59Okay, here we go.
06:00But not John and Grace kind of pressure.
06:06No!
06:07I also had this dream and it wasn't a good dream.
06:09How many fruit dreams have you had?
06:11I've been dreaming about dishes for a number of weeks.
06:13But you're a positive person, aren't you?
06:15I am.
06:16I'm going to do my very best.
06:17When given lemons?
06:18Make lemonade.
06:19There we are.
06:20Okay, great.
06:21Stick some vodka in it and not go wrong.
06:22It might be easy peasy.
06:23It might be.
06:24Lemon squeezy.
06:27Now, listen.
06:28We don't expect you to make a dish from just one ingredient.
06:33To help you along, we're also going to open up the master chef larder.
06:37Oh, wow.
06:38Oh, wow.
06:39Yes.
06:40Oh, nice.
06:41Gorgeous.
06:42Now, this is where you let your imagination run wild.
06:49There are sweet things and savoury things.
06:51Meat, fish, herbs and spices.
06:54Grab a tray.
06:5660 minutes.
06:57Let's go.
06:58Oh, wow.
07:00On some of this.
07:04They're about to tell us a lot about them.
07:06As a cook, by just cooking that one ingredient.
07:09Is that filo pastry?
07:10Okay.
07:11I don't really do puddings or sweet stuff, but I think I've got a dessert, which is really
07:16random, but it was what came to mind.
07:19What could possibly go wrong?
07:20Will they be confident?
07:21Will they be frightened?
07:22Raisins.
07:23Raisins.
07:24Will they be adventurous?
07:25Will they be exciting?
07:26Is this some sort of onion?
07:27My head's going 10 to the dozen.
07:29I'm thinking, oh, Lord.
07:30What am I going to do?
07:32It's keeping your nerve.
07:34Just making us something edible.
07:36I'm just taking this to drink on my own.
07:39Never cooked beans before.
07:42I've got a kind of idea what I'm going to do.
07:45Let's just see if we can pull it together.
07:47Okay.
07:48Right.
07:49What do I do first?
07:50Oh, there's a lot of vanilla in that.
07:57Dawn O'Porter began her career as an immersive journalist, making groundbreaking documentaries.
08:04She lived in Los Angeles for 16 years with husband actor Chris O'Dowd, where she had her
08:10two boys, but has now returned to the UK, where she works as an author and loves to cook for the family.
08:17My family's been amazing about me doing this, because everyone who knows me knows how much I love cooking and love food.
08:24So I don't want to let them down. I want to do a good job.
08:28Dawn, life has quite literally thrown you lemons.
08:31It has, honestly.
08:32I'm not a dessert person, but I'm going to go sweet with it.
08:35You have lived in Hollywood in the past. Hollywood celebrities round your house all the time?
08:40All the time. Every day, Grace. It just got boring.
08:43But we did host every Sunday, and you'd get all sorts of people, because whoever was in town working.
08:47Tell me exactly what you're cooking.
08:49So, I do have this kind of fruity galette that I make for my kids sometimes.
08:53You can do it with any fruit. I've never done it with lemons.
08:55I was going to try and caramelise some to put on the top, and then I'm just going to do the pastry and the filling
09:00and just whack it in the oven and hope it's delicious for you.
09:02So we're not doing celebs now. We're doing your kids.
09:05We're doing the kids.
09:06But they are my biggest fans or worst critics of food.
09:09My youngest, Valentine, keeps saying, Mummy, I've got some feedback.
09:12Don't cook this on MasterChef.
09:16Dawn's been given lemons. She's making what she calls a galette.
09:20A galette is really a pie without a top.
09:22Inside that filo pastry is a mixture of ricotta and cream cheese, egg yolk and icing sugar,
09:28like a baked cheesecake filling.
09:30OK, squeeze a lemon.
09:32That's going to be flavoured with lemon and lemon rind.
09:34I don't know if this is going to curdle.
09:36But she's only got an hour to do it in.
09:39I've left the pastry a bit long, so it's gone really hard.
09:42But I think it's going to be OK.
09:44It sounds sweet. It sounds sticky.
09:47They are massive. They're just so big.
09:50Sounds like a pretty good pudding.
09:53OK, we're going in.
09:55Spoons. Spoons.
09:59Gateshead-born Michelle Heaton has been in pop group Liberty X for over 20 years.
10:06They've enjoyed multiple top ten singles and sold over three million records worldwide.
10:12Trying to keep as much of the flesh as possible.
10:15She now lives in London with her husband and two children.
10:19Got ourselves into quite a bad routine.
10:21Monday to Friday, I know what I'm cooking everybody.
10:24Same five meals in the week and then we eat out at weekends.
10:27It's a bracelet.
10:28Yeah.
10:29I want to change that. Life is too short. I don't want to be boring anymore.
10:33I've never seen anybody peel a pineapple like that before in my life.
10:35Oh, no.
10:36Does it work? It works.
10:38She's a pioneer.
10:39I want to learn something new and just get my hands dirty.
10:43I'm making a right mess here, aren't I? Quite literally.
10:49Michelle, what are we cooking today?
10:52A pineapple crumble.
10:53And I'm going to make the crumble with oats.
10:55Because oats are a massive part of our family.
10:57It's flapjacks, you know, the kids' little snacks for school, protein bars.
11:01Your other half's a personal trainer.
11:03He is. His body is his temple.
11:06There you go.
11:07So, if I was to serve this up at home, we'd probably say no.
11:10But if I bang this out and I do all right,
11:12I will definitely be cooking it when I get home.
11:16Michelle says she's used to making flapjacks for her children
11:19and she's going to adapt the flapjack recipe
11:21to make a topping for a crumble.
11:23You've got a bit of cinnamon in there, lots of sugar.
11:26But underneath that, we've got pineapple in its own juice with sultanas.
11:30And I just hope we don't end up with pineapple porridge.
11:34How long have we got left?
11:36You've had 15 minutes, everybody.
11:38Ah!
11:3945 minutes left.
11:46The watcher don't cut my thumb off.
11:49Actor Jamie Lomas is best known for playing bad boy Warren Fox in Hollyoaks.
11:59He's been preparing for the competition
12:01by cooking for his fiancée and two daughters.
12:04There are a few similarities in what I do and cooking in the kitchen.
12:08Let's give this a little try.
12:10You know, we're always up against it when we're acting.
12:14Nice.
12:15But at least if we get the line wrong, we get to go again.
12:17Whereas here, we're not going to have that opportunity.
12:22Jamie, you work as an actor going from a script.
12:25Are you quite good at freestyling it?
12:26Well, I did a little bit in the jungle, a little bit of cooking when I did I'm a Celebrity.
12:30Yeah.
12:31But everybody's starving in there, so they'll eat anything.
12:33I would have eaten sand in the jungle.
12:35You probably would.
12:36I was so hungry.
12:37So this is going to take you back to that a bit.
12:39We've got rice, we've got beans.
12:41Yeah, we are, but they're going to go in a tomato and wine sauce with some garlic and chilli.
12:46Do you like Italian food?
12:47I love Italian food.
12:48It's my favourite.
12:51Let's do this.
12:52We're going to have really lovely spicy homemade beans.
12:56I love this idea.
12:57I've never cooked beans before, so, you know, I hope it tastes OK.
13:02His rice needs to be cooked beautifully, but my big question for Jamie right now, how is he going to make it look smart?
13:11It's tasting good.
13:12Yeah, I think we're rocking and rolling.
13:14Celebrities, you're halfway.
13:1630 minutes gone, 30 minutes left.
13:19I don't feel I need the other potato and chill there for a bit.
13:2332-year-old Chris Hughes grew up on his parents' Cotswolds farm.
13:29He found fame on Love Island in 2017 and now follows his passion for horses working as a racing pundit.
13:38I live on my own.
13:39I've been single for three years, so it's not like I'm cooking for anyone.
13:42Interesting.
13:43If I'm just cooking for myself, no-one can appreciate it apart from me.
13:46Oh, my God, Jamie, have you seen this bit of kit?
13:48It's quite sad, really, isn't it?
13:50So, I need someone there to kind of show off to in the kitchen.
13:53I've got the judges.
13:55You like a big portion of fish?
13:59I might cut it in half.
14:00Chris, come on.
14:01You look hungry.
14:02Me?
14:03Yeah.
14:04First person to ever tell me I look hungry.
14:05You trim and you look in good shape.
14:06Well, thank you very much.
14:07Thought I would fill you up.
14:08It's not going to help you.
14:09Just get on with it.
14:10I get it.
14:13Changes us now.
14:14We're in business.
14:16Chris, you grew up on a farm.
14:18Yes.
14:19I'm thinking that you must be an expert on all produce.
14:22Produce, yes.
14:23Fish.
14:24OK.
14:25We didn't have any fish on the farm.
14:26I did hear once upon a time you can fry haddock in butter and milk.
14:31OK.
14:32So, I'm going to go for that one.
14:33It's going to be spectacular.
14:34And you've been spending a lot of time around horses?
14:37Horses, yeah.
14:38They're my, like, spirit animal.
14:39I love my horses.
14:40I've ridden, like, race horses since I was, like, eight years old.
14:43Horses never moaned at anything I've ever fed it, either.
14:45Right, now I get nervous, because this is the main bit.
14:50Do you pan fry milk often?
14:52No, but it will thicken.
14:54So, it's going to be...
14:55No, I don't pan fry milk.
14:56I've never done it, if I'm honest.
14:57No.
14:58You poke smoked haddock in milk.
15:00You pan fry smoked haddock in butter.
15:02He seems to have the two methods coming together.
15:05Now we're cooking.
15:06We're cooking, baby.
15:07But if he cooks it too much, that fish will fall to bits.
15:10Stay calm, stay calm.
15:12We've got peas which he's going to crush up.
15:16Mate, you're frigging out.
15:17Exhausting.
15:18And he's putting mint inside them.
15:21And he's cooking chips.
15:22Look at that.
15:23Oof.
15:24You can see Chris is relying upon confidence.
15:26Got it all under control.
15:27He's doing what I commonly call winging it.
15:30Perfect.
15:31Celebrities, we have 15 minutes.
15:34Soul and R&B legend, Jackie Graham.
15:38That's it, that's it, that's it.
15:40Has been entertaining crowds for over 40 years.
15:43She holds the record as the first British black solo artist
15:47to have six consecutive top 20 hits.
15:50And loves to cook the homely style Caribbean food
15:55of her Jamaican heritage.
15:57Jackie, you've been married nearly 50 years.
16:02Yes, that's right.
16:03That's a long time to have the same man in your house.
16:06How did you do that?
16:07Well, we went to school together just down the road from here.
16:10Oh, hold on.
16:11So that's how we were brought up by my grandmother in Handsworth here.
16:14Yeah.
16:15Tony was a part of that.
16:16I was into Western cuisine from a young age.
16:18You're a local Birmingham girl?
16:19That's right.
16:20So did you learn to cook from grand?
16:21My grandmother, yeah.
16:22And she was known in Handsworth for cooking.
16:24Friday and Saturday, she used to sell putties.
16:26She would have a basket, and then people come to the house and buy.
16:29Have you got those recipes up your sleeve?
16:31I have, but it doesn't taste anything like hers.
16:35The chicken livers smell great.
16:38I'm going to put up some chilli.
16:40I'm going to put a tad of curry powder on it.
16:45The peppers are starting to bop my nose now.
16:47And then we're getting lots of vegetables.
16:49She's got potatoes and carrots and cauliflower, and she's boiling them.
16:53But they're not spiced or anything.
16:55There's no butter on them.
16:56I would have done something else.
16:57I've got no time now to put it in the oven.
16:59I want to be able to taste that West Indian influence in Jackie's cooking.
17:03Something really making it punch you.
17:05Or sugar.
17:06I'm going to knead it with all those bland vegetables.
17:08Doing this MasterChef competition is taking me back really to my roots.
17:13I'm just going to now try and season to taste.
17:16Yeah, my granny always had fresh produce, no tin stuff.
17:20Yeah, it's back to basics.
17:22And that's what I need to go back to.
17:25Is there going to be your grandma's influences in this?
17:28Baby girl, I don't know what this is going to taste like.
17:30I have to tell you.
17:32Three minutes, everybody!
17:34Oh, my God, they are massive.
17:37But I'm a feeder.
17:44Oh, God, look at that.
17:45Falling at the last fence.
17:47Ooh!
17:49Gotcha, gotcha, gotcha, gotcha.
17:52Time flies when you're having fun.
17:55This isn't my forte puddings, but I might scoff it.
17:58If I can put it on my head, it's good.
18:00Are you ready?
18:01Shall I try?
18:02Yay!
18:07Oh, look at you.
18:08Oh, oh, oh!
18:09You might taste a bit, you hat jug.
18:10Oh!
18:13Chips looking good.
18:14Nice colour though, golden.
18:1690 seconds, everyone, just 90 seconds.
18:19Oh, heavens above.
18:21Whey!
18:24Hides a multitude of sins.
18:27There's 80,000 out at Wembley waiting for you to turn up.
18:29Quick, get on the plate.
18:33Gorgeous.
18:36Celebrities, that is it.
18:37Your time is up.
18:43It was intense.
18:45Well done, everyone.
18:47Chris, bring that smile up here.
18:49First to face the judges is Love Island star, Chris.
18:55Hello.
18:56Hello.
18:57Whose pan fried his ingredient of smoked haddock in milk and butter
19:02and served it with chips and minty mushy peas.
19:04Smoked haddock, that is beautifully cooked.
19:05The chips, crispy, soft in the middle and delicious.
19:19First time making mushy peas, clearly trying to get round a northern woman.
19:23I enjoyed them very much.
19:25Oh, did you?
19:26Great peas.
19:27Yeah, thank you.
19:29Crispy chips, well seasoned, fluffy on the inside.
19:31Bingo.
19:32Good job.
19:33Smoked haddock, nicely cooked, good crack of pepper around the outside.
19:36The mushy peas, they just need a bit more moisture in there.
19:39The whole thing is screaming out for a sauce.
19:43But, I'm really pleased with what you've done.
19:45Great, thanks.
19:48Ah, lovely.
19:49Can I be on the top of the world?
19:50That's great.
19:51That's great.
19:52So relieved for you. It's brilliant.
19:53Yeah.
19:55I feel relieved more than anything.
19:57I think just getting the first dish out of the way
19:59and obviously then having the comments
20:01kind of gives you a bit of reassurance that
20:03you're not a complete idiot when it comes to cooking.
20:07The chips did look the best bit.
20:08The chips looked amazing.
20:13Next up is soul diva Jackie.
20:16How are you doing?
20:17All right, my darling.
20:18She's served chicken livers spiced with chilli and curry powder
20:22with bacon, onion, tomatoes and mushrooms
20:25and boiled vegetables.
20:30Your chicken livers are cooked really, really nicely.
20:32They've still got a little river of pink running through them.
20:34There's a little bit of that Caribbean soul in there.
20:37A little bit of spice on the back of the throat.
20:40That's great.
20:41And then the veg.
20:42Blend, yeah.
20:43A bit bland.
20:44I hear you.
20:45Considering you've never cooked with chicken livers before,
20:49you've done that beautifully.
20:51You've served veg with no salt or no butter.
20:55A little bit of seasoning.
20:56I'd probably have eaten the whole plate.
20:58My nerves getting a bit of me.
20:59Sorry.
21:08That was nerve wracking really.
21:09Because you know somebody else is going to be tasting, you know,
21:11your concoction.
21:14I call it that.
21:15They said I was doing alright.
21:17I was doing alright.
21:18I was doing alright.
21:19Bless their hearts.
21:26Actor Jamie has served his butter beans in a tomato, garlic and chilli sauce with basil and cream and basmati rice.
21:34Love your presentation.
21:42That is a very good butter bean stew.
21:45Creamy, garlicky, sweet, tomatoey sauce.
21:50Mediterranean flavours.
21:51A beautiful colour and beautifully plated up.
21:54It's delicious.
21:56I've got beans cooked really beautifully in a pasta sauce rich with lots of basil.
22:01Lovely, creamy flavours that come with sunshine in Italy.
22:05Rice is cooked beautifully.
22:07It's really very, very good.
22:10Well done, Jamie.
22:11Amazing.
22:14Well done, bud.
22:16Oh, my God.
22:18I'm absolutely over the moon.
22:21Well done.
22:22That was really good.
22:23Just looking forward to the next one now and hopefully I'll get the same feedback, but we'll see.
22:31Next is broadcaster Dawn.
22:34Is it big enough for you, Grace?
22:37She's used her lemons to make a lemon galette.
22:41A filo pastry pie filled with lemon-infused cream cheese and ricotta, topped with caramelised lemons and flaked almonds.
22:53Without a recipe, it's very clever.
22:56Oh.
22:57Really lovely crispy filo tart with that rich ricotta creamy filling with lovely bits of lemon zest which is quite fragrant.
23:05These discs of cooked lemon which are sharp and bitter like lemon marmalade.
23:10I love.
23:11I think that's fantastic.
23:14Massive, but fantastic.
23:15Massive.
23:18It's lemon in so many levels.
23:21The ricotta, absolutely delicious.
23:24To put those lemons across the top, giving it that real sour, sweet kick is just inspired.
23:32And lemon is completely the star of the show here.
23:35It's really, really impressive.
23:40Well done, darling.
23:43I'm feeling really good.
23:46It was the most unsophisticated dollop of dessert I think I've ever seen.
23:51But I think I got away with it because it tasted good.
23:54Finally, it's pop star Michelle.
23:58Hello.
23:59Hello.
24:01She's caramelised her pineapple and served it with an oat and raisin crumble and a side of whipped cream flavoured with pineapple juice.
24:09Slightly sharp and sour pineapple, sweet raisins in there, and you've got a really good amount of pineapple in that cream.
24:19I love that.
24:20Your oats across the top will become almost like a cake top.
24:23OK.
24:24Quite solid.
24:25But the cream with it together, it's good.
24:28It isn't really a crumble, but if you think about it as a lovely big pineapple flapjack,
24:34you've literally just invented a new pudding that I'm going to be there for every single time.
24:40Thanks, guys.
24:42Well done.
24:45I'm feeling relieved.
24:47Well done.
24:48You did amazing.
24:49I'm brilliant.
24:50I'm happy with what I created.
24:52Obviously, I created a flapjack without realising it.
24:55That was class.
24:56Oh, God.
24:59Day one, task one, done.
25:02And no casualties.
25:04That's brilliant.
25:07Hopefully, you feel happier now than when you walked in.
25:10Calmer.
25:11Yeah.
25:12Breathe now.
25:14But what comes up next may or may not be more palatable.
25:20We'll see you soon.
25:26Oh, my goodness.
25:27Oh, my gosh.
25:28That was electrifying.
25:29Oh, my gosh.
25:30I feel like I've just been to the gym.
25:34I couldn't find the rice for about ten minutes.
25:36I was, like, going, where's the rice?
25:37Where's the rice?
25:42I'm so excited by that round.
25:44Some very confident people who, right away, made something delicious.
25:49I've got to say, I think we've got some real talent.
25:51I'll tell you who I'm really excited about.
25:53Michelle.
25:54Tasty pineapple crumble.
25:56Not quite a crumble.
25:57Butter, sugar, sweet things.
26:00I'm excited.
26:02Jackie's livers were great.
26:04Spicy livers, cooked nicely.
26:06The rest of it wasn't quite there.
26:08Boiled vegetables with no seasoning.
26:10It was peculiar.
26:12Jamie took beans and rice and made it look fantastic,
26:15and it tasted great.
26:16I love vegetarian food, and that was a top-quality dish.
26:20Chris is a funny fish, quite literally.
26:23He seems to just take it all in his stride.
26:26We got smoked had it, which was cooked all the way through.
26:29Great chips.
26:30That's not bad in the first round.
26:32Dawn was supposed to make dessert for two.
26:35She made dessert for 22.
26:37But I've got a good feeling with Dawn, she's a capable cook.
26:40That ricotta filling, lovely and smooth.
26:42I thought it was great dessert.
26:44We now know a little bit more about them.
26:46We know what sort of cooks they are.
26:48But what comes up next
26:50is going to test something completely different.
27:07Welcome back, celebrities.
27:09To be a truly great cook, you need to have a great pallet.
27:14We want to know how many ingredients you can identify
27:19in a game that we're calling the pallet test.
27:25Pallets is obviously taste.
27:27I feel like I've got good taste buds,
27:28so hopefully I can pull through.
27:30In front of us here are 25 different ingredients
27:35cut into cubes.
27:37And we're going to ask you to taste them
27:39and correctly identify each ingredient.
27:42There are fruits, vegetables, dairy produce,
27:45meats, fish.
27:47You need to trust your senses.
27:49Should you identify incorrectly,
27:52you are eliminated from the challenge.
27:54I'm just looking at it all thinking,
27:56I want that one, I don't want that one.
27:59These cubes go from easy to hard.
28:02The longer you stay in the game,
28:04the harder these cubes will become.
28:06The winner of the challenge will get themselves an advantage
28:09in the next round.
28:11They'll receive ten minutes extra cooking time.
28:15That ten minutes is going to be invaluable to me.
28:18I'm desperate for it.
28:20To make sure that you rely mainly on your pallet,
28:23we're going to be playing this game.
28:25Oh, he was above.
28:27Blindfolded.
28:28Scared of the dark.
28:31I'm very sorry about your beautiful celebrity hair.
28:34When I put the blindfold on,
28:36I was trying to find a crack.
28:38And there was just nothing there,
28:40it was just complete blackness.
28:42I feel like identifying food and flavours
28:45is something that I'd be pretty good at.
28:48Chris.
28:52I feel like I could win this.
28:54God, it's very sharp.
28:55That's the tile, darling.
29:01It's a banana.
29:02Yeah, absolutely.
29:03Chris, you are still in the game.
29:05Oh, wow.
29:07Feeling a little bit anxious,
29:08a little bit nervous.
29:09I've got no idea what's coming next.
29:11What's it feel like, Jamie?
29:13Like a bit of cheese, maybe?
29:14Smell it and taste it.
29:18It's egg.
29:19Congratulations.
29:20You're in the game.
29:21Cheers, mate.
29:23Donny-don.
29:26It's in front of you.
29:28It's got a bounce.
29:30OK.
29:31This cube, I pick it up
29:32and I pretty much know straight away it.
29:34Mango.
29:35Is that your answer?
29:37I chop mango most mornings for my kids
29:39and I eat it a lot.
29:41I think so. Mango.
29:42Well done.
29:43Nice.
29:45Jackie.
29:46Yes, baby?
29:47It smells like a pickle of some sort.
29:49Now I've got the blindfold on.
29:51The flavours explode a little bit more.
29:55It's not a gherkin or something.
29:56Yeah, mm-hmm.
29:57And it's not as sharp as a mm-hmm.
29:59Oh, go on then.
30:00I'll go for that.
30:01Congratulations.
30:02You're in the game.
30:03Oh, yes.
30:04Oh, bless.
30:05It's not as easy as you think.
30:07Michelle, you've had a long wait.
30:09This cube in front of me feels really fleshy.
30:13It feels quite soggy like a fruit.
30:15OK.
30:16Initial thoughts.
30:18Oh, it's a grapefruit.
30:19But it's not as tangy as grapefruit.
30:21Is it just orange?
30:22Congratulations.
30:23Oh!
30:24Good shell.
30:25Wow, well done.
30:26Oh, that was close.
30:27Congratulations, all five of you.
30:29But it's now going to get a little bit harder.
30:33Chris.
30:35Fishy.
30:36Yeah, it's got to be fish, I think.
30:38I don't know what the hell I'm eating.
30:40No, it's not.
30:41It's cheese.
30:42I can't tell if it's fish or cheese.
30:44I don't really know much more than mozzarella and cheddar.
30:48It's not brie, is it?
30:49Yeah, it's definitely brie.
30:51Please remove your blindfold.
30:53Oh!
30:54Oh, my God, it's mozzarella.
30:56Oh, my God.
30:57Said it.
30:58I forgot what I said.
31:00Chris, you're leaving us.
31:01See ya.
31:02Bye, mate.
31:03Bye.
31:04Bye.
31:05I honestly can't believe it.
31:06Mozzarella?
31:07Who eats raw mozzarella?
31:09Jamie.
31:11So, cube number two, I'm quite confident.
31:14Is it something you'd eat normally?
31:16I think it's beef.
31:17That was actually a piece of steak.
31:19No wonder you enjoyed it.
31:21Brilliant, well done.
31:22Fill in the game.
31:26Dawn.
31:29It's in the pecorino, is that what it's called, family?
31:32The who?
31:33I know that it's a hard cheese, but I also know there's a few different kinds of those cheeses.
31:37Parmesan-y world.
31:39It's Parmesan.
31:40Parmesan!
31:41Correctly identified.
31:42Great!
31:43Congratulations.
31:46So, cube number two.
31:48Ooh!
31:50What the heck is the food?
31:52My instincts have kicked in.
31:54I'm going to say melon, darling.
31:55I've got this.
31:56I've got this.
31:57You are absolutely right.
31:58Oh!
31:59Well done, well done.
32:00Mm-hmm.
32:01Do you want to finish it?
32:02Oh, yes, please.
32:04I couldn't believe it.
32:07This cube is heavy, it's sticky, it's quite dense.
32:12Either fig or date.
32:13I think I'm going to go with my gut.
32:15I'm going to go with dates.
32:16Congratulations.
32:17Oh!
32:18Wow, well done.
32:19Nice.
32:20That was hard.
32:21You've all survived another round.
32:23Should we make it harder?
32:25I think we should.
32:26Let's rest it up a bit, shall we?
32:28Jamie.
32:30Cube number three.
32:31It feels rubbery.
32:32It smells like cheese.
32:36That's a mushroom.
32:37Jamie, you're a bit good at this.
32:39I, er...
32:40I think I might win this.
32:44Dawn, in front of you.
32:47It's cakey.
32:48It's like a kind of cupcake-y cake.
32:51Is it just a sponge cake?
32:53Dawn.
32:54Yeah?
32:55You're still in the game.
32:56Ah!
32:59Jackie.
33:00How does that feel?
33:01Ooh!
33:02That is really squashy.
33:04I bite into it.
33:05It's sweet.
33:06Mmm!
33:07Like a marshmallow.
33:08Mmm!
33:09It is.
33:10Oh, it is?
33:11Yeah.
33:12Oh, thank you very much.
33:13Mm-hmm.
33:14I got that right, too.
33:18I mean, it's a smoked fish.
33:20Is it trout?
33:21Is it sea bass?
33:22Is it something else?
33:23Trust your gut.
33:26Smoked salmon.
33:27Congratulations, Michelle.
33:28You're still in the game.
33:31Jamie.
33:32So, cube number four smells and tastes quite bland.
33:36I can't think of what it is.
33:37I think you've eaten it before.
33:39Oh.
33:40It's a carrot.
33:41Please take off your blindfold.
33:42Oh, no!
33:43Oh!
33:44That is a radish.
33:46I knew you weren't going to win.
33:48I thought it was a carrot.
33:49It was a radish.
33:50Are you still eating it?
33:51Yeah.
33:52Yeah.
33:53I would have really liked to have that extra ten minutes.
33:56There's three left.
33:57But, give everyone else a chance.
33:58Oh, for me!
34:01Go on.
34:03And I feel that there's a rind.
34:04But the lack of smell kind of throws me.
34:07I think that is a soft cheese with a rind on it.
34:10So, I'm going to go with the brie.
34:12So, I confidently say brie.
34:14And in my head, I'm thinking he's going to say, no, it's camembert.
34:16It's brie.
34:17Ah!
34:20Cube number four is quite soft.
34:26What's it taste like?
34:27I don't know what this is, chick.
34:28For the life of me, I can't tell you what it is.
34:32I honestly don't know, darling.
34:34Jackie.
34:35Yes, baby?
34:36Take off your blindfold.
34:37Oh, my gosh.
34:39Papaya.
34:40Ooh!
34:41Oh!
34:42Thanks so much, Jackie.
34:43You're leaving us.
34:44Good one, girls.
34:45I'm back.
34:47I did quite well in that challenge.
34:49I must admit, I didn't expect to get that far.
34:51Then there were two.
34:53In this round so far, Dawn has got a correct answer.
34:57Michelle, right now, a wrong answer could mean
35:00that you are eliminated from the game.
35:02OK.
35:05Oh.
35:06That doesn't smell very nice.
35:08It's crunchy.
35:09I can tell the seeds there.
35:11Kind of bland.
35:13And if Michelle gets this one wrong, then I've got that extra minutes.
35:17Dragon fruit.
35:19I need to win this.
35:20The correct answer is fig.
35:22Oh!
35:23Oh, no!
35:25Take your blindfold off.
35:27Oh!
35:29Dawn, congratulations.
35:31Well done, darling.
35:33You are our winner.
35:34And that does mean that you will get ten minutes extra cooking time
35:37in the next challenge.
35:38Fabulous.
35:39I feel great.
35:40I feel relieved because I was very stressed,
35:42and I'm just so grateful that I've just got an extra ten minutes.
35:45You were genuinely sad as everybody else got knocked out.
35:48I hate people losing.
35:49This is a competition.
35:50No!
35:51To go far, you're really going to have to get more...
35:53Yeah.
35:54...of a killer instinct towards the other celebrities.
35:56OK.
35:57I hope you lose.
36:20Welcome back to the MasterChef Kitchen.
36:22As you can see, we've opened up the street food market.
36:26We want what you would serve,
36:28whether it be from a food truck or be it from a stall.
36:31It's got to have a sense of fun.
36:33That's what it's all about.
36:35An amazing street food stall lives and dies by repeat customers,
36:40so it has to be something that, if you bought it once,
36:44you'd have to go back.
36:46Dawn, you have ten minutes extra cooking time.
36:49Ladies and gentlemen, one hour, two portions of your dish.
36:53The street food market is open for business.
36:56Let's cook.
37:08I was probably the only 46-year-old woman alone in the hotel room last night
37:11watching endless videos of how to fill it with lemon salt.
37:14I love food trucks.
37:17This is harder than it looked on the videos.
37:19They really excite me, and I love how naughty they are.
37:23Yes!
37:24Yes!
37:25It's so satisfying.
37:26I think it's this new genre that has become really exciting,
37:28and I love it.
37:29I got it off.
37:30Look at that!
37:33Dawn, you don't just go to festivals.
37:36When your friend passed away, Caroline Flack,
37:39you decided to run your own festival.
37:41We did it in 2022 for the first time just to honour her life
37:45and celebrate her, and now we're four years this year going strong.
37:49Is the food an important part of that?
37:51Food's a huge part of it.
37:52You know, there's nothing worse than going to a festival
37:54and food's not good, so there's food trucks all the way around Flack's dog,
37:57and it's amazing.
37:58So you've got first-hand experience of organising a festival.
38:02I do.
38:03Oh, Dawn, the bar's just gone all that way.
38:06It's going.
38:07This is brilliant.
38:08We're obviously now expecting the world.
38:10I've just thought about people who have been partying all night.
38:13What is it that they want?
38:15It's the ooziest, most indulgent mac and cheese,
38:18with fried fish on top and lashings of hot spicy honey.
38:23I'm a massive macaroni cheese fan.
38:25Well, good.
38:26I can eat vats of it.
38:27Oh, good.
38:28Well, you're about to.
38:29Perfect.
38:31She's making her idea of an L.A. mac and cheese.
38:35Oh, look at that.
38:36Having lived in America for a long time,
38:38I love the fluorescent mac and cheese that you get there,
38:41so I put some turmeric in it to make it neon, which is quite fun.
38:46We've got a piece of fried fish.
38:48The batter around the outside flavoured with champagne...
38:53..with lashings of hot honey.
38:55Champagne batter is my little nod to Hollywood.
39:01Absolutely wild.
39:02Never seen it before on a menu.
39:04However...
39:05Did she understand the brief?
39:06Yes.
39:07Would I walk to that food truck?
39:08Yes.
39:09Would I perhaps see this recipe being ripped off in five years' time
39:12by other street trucks?
39:13Yes.
39:14It looks done well.
39:16Time flies in the street food market.
39:18Twenty minutes gone.
39:19OK.
39:20OK.
39:21Let's rock and roll.
39:25Right.
39:26Think on your feet, Chris.
39:27Very confident I can pull this off today.
39:30I'm going in there with good self-esteem,
39:32from what I've achieved so far in the MasterChef competition.
39:35So, full of confidence.
39:36Full of beans, as they say.
39:40Chris, what are you doing here?
39:42Tacos.
39:43Beef tacos.
39:44What makes a great taco?
39:45When you take a bite, you kind of want the juices to drip down your chin.
39:49How are you making the taco shells?
39:52Uh...
39:53Wow.
39:54To be honest, I've put so much effort into the actual flavour of the food,
39:57right?
39:58So, with the taco shells, I thought, let's not waste time.
40:00Did you start your life in sales?
40:02I don't know what I do.
40:03I just float through life, I think.
40:05I love your confidence.
40:06Do me a favour.
40:07Yeah.
40:08Pack this full of flavour, cos that's what it's all about.
40:10In this round, you can be as naughty as you like.
40:13Perfect.
40:14I'm going to be very naughty.
40:16Chris is making for us tacos.
40:18Oh, lovely.
40:19But he's not making the taco shell.
40:21Beef mince cooked down with lots and lots of spices.
40:26Yeah, look at that.
40:27That's what I wanted.
40:28Try a bit of this.
40:29Mmm.
40:30That flavour on it.
40:31Good milk, man.
40:32He's making us a guacamole.
40:33Whoa.
40:34The avocado, lovely, creamy and slippery,
40:36with a nice bit of sharpness from lime in there.
40:39Yeah, that's magic.
40:40Oh!
40:41Super.
40:42Salsa, little bits of tomato, bite of red onion, lots of coriander.
40:46Look at that, don't we?
40:47But can his charm get him through?
40:50Because the food right now seems to me to be quite simple.
40:53Simplicity is underrated in life.
40:58You're halfway.
40:5930 minutes till your food truck opens the doors.
41:02I get nervous when I'm cooking for other people because I'm thinking, you know, I hope they're
41:07going to enjoy.
41:08I'm trying to impress John and Grace, but I don't know if I'm there yet.
41:13Ooh.
41:14Okay.
41:15But now I'm getting my bearings and stuff.
41:17It's going to be awesome.
41:18I'm having a whale of a time.
41:24Jackie, you've already told us the story about your grandmother around Birmingham selling her patties.
41:28Yeah, yeah.
41:29Really, that's the original food truck, isn't it?
41:31Yeah.
41:32Can you tell us what you're going to be serving from your food truck?
41:34A jerk chicken burger with some salsa and some fried planting.
41:39So the flavours of the Caribbean.
41:40Mm-hm.
41:41Oh, look at that smile on your face.
41:42I just saw the sun glowing.
41:44Can you feel it when you talk about the Caribbean like that?
41:46Oh, yeah.
41:47I can feel the heat, darling.
41:48What are you going to call your food truck?
41:49Miss Mary's kitchen, in and over my grandmother.
41:52I love the smile on your face.
41:54I love the enthusiasm.
41:55I can hear the music.
41:56Look at this.
41:57Going to Barbados.
42:00Right now, the kitchen is full of the smells of jerk chicken.
42:04And I love that smell.
42:06For me, good jerk chicken has got to have a confident and judicious use of scotch bonnet.
42:13Mmm.
42:14It has to be in there.
42:17It's like you're knocking your socks off.
42:19Yeah, I think it's getting there.
42:21I hope it's going to be tasty.
42:23Slices of plantain fried till they go slightly crispy.
42:26Oh, dear.
42:28Oops.
42:29Oops.
42:30Plantain that hasn't had enough time and is still hard.
42:35We'll be both tasteless and just not very appetizing.
42:39Oh, sugar.
42:40Plantain that's had a bit of love that's soft and wielding and brown.
42:45I could eat a trough of it.
42:47I think I'm cool.
42:50The time is ticking down in a terrifying manner.
42:56I'm having the best time.
42:59At home, I'm running around after the kids, making whatever we can scramble together.
43:03But to actually have like an hour in an environment where you can cook and create is so different.
43:09But I'm really enjoying it.
43:11Michelle, what will you be selling from your food truck?
43:15I'm making a halloumi burger.
43:16I'm going to make a rub with paprika, salt and pepper and a little bit of brown sugar.
43:22And I put some brown sugar on the sweet potato wedges and I made aioli with mustard honey as well.
43:28Obviously, you've performed all around the world.
43:30Mm-hm.
43:31What happens when you come off stage?
43:33You're in that natural high, so food's probably not the first thing that you think about.
43:37It's usually just a drive-through.
43:39You know, that's what, you know, life on the road's like.
43:43We're getting a halloumi burger.
43:45She's marinating halloumi cheese from Greece with lots of spices.
43:49Fantastic.
43:50It's quite a kick.
43:51Oh, my God.
43:52But when it's cooked, it can also get a lovely crust on the outside.
43:55Good, good, good, good, good.
43:57Sweet potatoes can be heaven.
43:58They're a sweet starchy carb anyway.
44:00With a bit of love and a bit of sugar, they can really fly.
44:04Yeah.
44:05Like, what's next?
44:06Garlic.
44:07She's got whole grain mustard and a whole bowl of roasted garlic to make her own dressing.
44:12You know when it tastes good?
44:13And then you add more just because and then you ruin it.
44:16That's exactly where I'm at right now.
44:18But Michelle seems to be putting soft brown sugar everywhere.
44:21That's a bit of a concern because it's all going to be very, very sweet.
44:24Whoo!
44:25My potatoes are soggy.
44:27They are not crisping, so I'm going to put them in the grill for like five minutes at
44:33the end and just hope for the best.
44:35How long we got left?
44:37Keep on pushing, everybody.
44:38You've got just over 20 minutes.
44:40And just remember, Dawn's got an extra 10 minutes cooking time.
44:43These are my friends, John.
44:46Yeah, not anymore.
44:48All right, so...
44:53The MasterChef kitchen so far, it's been very good to me.
44:57Got some really positive comments.
44:59Yeah, I'm just hoping that I've not peaked too soon.
45:04What are you going to cook for us, Jamie?
45:05I'm a big fan of ham and cheese crickets, but my daughter eats lots of chorizo,
45:09so I thought I'm going to put my own spin on it and I'm going to put chorizo
45:12and cheese crickets with a honey and chilli dip.
45:16Wonderful.
45:17Tell me about the food truck.
45:18My food truck would be parked outside Old Trafford.
45:21It would be serving all the Man United fans before they go into the game.
45:25Does it have a name?
45:26In honour of David Beckham, I'm going to call him Lomas' Legendary Golden Balls.
45:33I love that feeling of Saturday going to a match.
45:36That passion is what we need in this game.
45:39Right, what am I doing?
45:41We are being promised chorizo and cheese croquettes.
45:44I've got loads to do, yeah.
45:46He's making bechamel first, a thick white sauce laden with cheese,
45:50and in that he's going to put pre-cooked chorizo.
45:53It's got to be really cold before you'll be able to mould it.
45:56But when it's fried and it heats up again, it should be oozy inside.
46:01Oh, that looks good, mate.
46:02You know your way around the kitchen, don't you?
46:04Yeah.
46:05When I was growing up, I lived in Spain from when I was 12 to when I was 15,
46:09and I used to have tapas all the time.
46:12A good croquette lives by its crunch.
46:16This is breadcrumbs, but I put parmesan in it as well
46:20to just give it a bit more cheesy flavour.
46:22That's really good.
46:23But too much crust on the croquette,
46:25it becomes like trying to eat a cricket ball.
46:27They're going to need frying.
46:28We don't want that.
46:30We want something lovely and soft and crispy.
46:32OK, here we go.
46:35OK, so that's eight minutes.
46:40Is the mac and cheese perfection?
46:43It is.
46:45Nice and fluorescent.
46:47Mmm.
46:50I've been to Mexico once upon a time.
46:52Hopefully, I want to take the chefs to Mexico as well.
46:58They look cooked to me.
46:59OK.
47:00Great.
47:02Don, you get ten minutes more.
47:04Are you going to need it?
47:05I'm not sure I will at the moment.
47:06Oh, no!
47:13I actually can't believe it.
47:14I burnt my soup potato prize.
47:17I could do with the ten minutes more I burnt my soup potato.
47:19Can I gift it?
47:20I'm sorry, but you can't.
47:21Oh, God.
47:22You're just a mean.
47:24The plan is to quickly fry up some cubes.
47:26Let's hope for the best.
47:27I'm absolutely gutted.
47:32God, that ain't too shabby, let me tell you.
47:4030 seconds left, everybody.
47:41Finishing touches.
47:43Oh, God.
47:46I'm done.
47:47I didn't need ten minutes.
47:48Sorry.
47:49I could have really done with that.
47:53Time's up, everybody.
47:54All done.
47:57Looks like a mac and cheese bomb went off.
48:02Chris, come on.
48:07For his street food dish, Chris has served spicy mince beef tacos
48:12with tomatoes, jalapenos and cheese.
48:15And on the side, guacamole, a tomato salsa and sour cream.
48:21You hit the brief with street food.
48:23This looks like a colourful array of food in front of me.
48:28In there is everything you want with a taco.
48:32Beef, which is not in any way too wet.
48:36A good amount of spice coming from those jalapeno peppers.
48:39Sharpness and sour cream.
48:41And your guacamole with chilli flakes.
48:43The beef itself, I feel, is under-seasoned.
48:46Give it some welly, give it some heat.
48:47I mean, there's not a huge amount of skill I'm showing, Chris.
48:51Maybe just challenge yourself a bit more.
48:53Yeah.
48:55I do love your salsa.
48:56It's vibrant.
48:57It has a kick.
48:59However, you haven't really done anything with the mince.
49:03It really is almost just hot mince.
49:05We need to think more about the details.
49:08It's good feedback.
49:14Swagger.
49:16I feel all right.
49:17I knew I could have done a bit more with the mince.
49:20All good.
49:22But here we are.
49:23It wasn't too bad.
49:24It wasn't too bad.
49:29Dawn has served American-style mac and cheese
49:32with pan-fried place in a champagne batter
49:35and a chilli honey drizzle.
49:38You're not a fan of a petite portion, are you?
49:40No, absolutely not.
49:42I mean, this presently, I think, weighs around about a kilo and a half.
49:46I think you've been raving all night at a festival.
49:48Yeah.
49:49Wouldn't you just be delighted with that?
49:53Your batter perhaps could be lighter.
49:56And yet, what I love is that you can taste that champagne.
49:59The fish, delicious, soft, beautifully judged.
50:04I love the honey.
50:06It really elevates it.
50:08The mac and cheese, you've added mustard there,
50:10you can still taste the mustard.
50:12It's a strange combo.
50:15It won't be for everybody, but I love that.
50:18Oh, thanks.
50:20The mac and cheese, I like the fact that it's got a whack of mustard in there.
50:24The richness of that creamy, cheesy sauce
50:26goes really nicely with your chilli honey.
50:29Your fish was cooked really, really well.
50:31The batter, slightly soggy.
50:33You're demonstrating skill here though, Dawn, I like it.
50:35You took a whole fish, you filtered it.
50:37You're not shy of hard work.
50:39It's a very good mac and cheese.
50:45Well done.
50:47Yeah.
50:48I feel good.
50:49My batter could have been crispier, but the flavours were great
50:51and it's a new concept that maybe I'll see in a food truck in Glasserie.
50:56They're going to steal my idea.
50:57I'll be like, oi, trademarked.
51:00Did you put champagne in the batter?
51:02The batter, yeah.
51:03Oh my gosh.
51:05Jackie, Miss Mary's is open.
51:07Go on, Jackie.
51:08My turn.
51:10Go on, Jackie.
51:11Hello.
51:12Hello, darling.
51:14Inspired by her grandmother Mary, Jackie has served a jerk chicken burger
51:20with fried plantain and a mango, onion and tomato salsa.
51:24There's no doubt that Miss Mary is present here with the burger.
51:38I love the marinade.
51:39A real smoky heat that begins to build.
51:44The chicken breast, it's very thick.
51:47I would have been half tempted to just slice it in half.
51:49You know what, I was thinking of that.
51:52I like your salsa.
51:54I think that's good.
51:55Maybe a bit more vinegar, make it a bit sharper.
51:58Oh, OK.
51:59We've got plantain.
52:00One side's nice and golden brown.
52:01The other side, unfortunately, has caught.
52:04But I can taste the influences, that's for sure,
52:06and your love of the Caribbean.
52:08Oh.
52:15My baby girl.
52:16My granny, you know, she would have said,
52:18you could have done better, but it's everything all right.
52:22Next time, she would have said,
52:24next time.
52:25You do all right next time.
52:28Put a little reggae in my...
52:30Mm-hmm.
52:34The heat is on.
52:37Miss Heaton.
52:38Michelle has served a paprika and sugar-glazed halloumi burger
52:42with a sweet chilli jam,
52:44sweet potato with Cajun spice and brown sugar,
52:47and an aioli mustard and lime sauce.
52:51You had a bit of a disaster.
52:52I had a massive one.
52:53And you picked yourself up, and you went and sorted it out.
52:56Yeah.
52:57That's what MasterChef's all about, Michelle.
52:58Good on you.
52:59The halloumi cooked really nicely,
53:00and sweet honey with that chalky, salty cheese
53:01is really, really lovely.
53:02Your fries, you've rescued them,
53:03but you've added sugar to that.
53:04And then we have got a brioche bun, which is sweet.
53:05It's on the edge of too sweet.
53:06OK.
53:07You've almost made a lovely pudding.
53:08However, I've got such a sweet tooth.
53:09I enjoyed it.
53:10I enjoyed it.
53:11I'm feeling OK, considering I had a massive disaster.
53:13It was amazing.
53:14I didn't know it was very, very good.
53:15You'll give her a bite.
53:16You'd have one of the things,
53:17and you'll let her have a bite.
53:18You're going to eat.
53:19And then we have got a brioche bun,
53:21and you'll come and eat.
53:22And then we have got a brioche bun,
53:23and then we have got a brioche bun,
53:24which is sweet.
53:25It's on the edge of too sweet.
53:26OK.
53:27You've almost made a lovely pudding.
53:28However, I've got such a sweet tooth.
53:30I enjoyed it.
53:33I'm feeling OK considering I had a massive disaster.
53:39That's amazing.
53:41I was about to cry, but I didn't, cos I usually do.
53:47And I just ploughed on, and I'm really, really happy that I did,
53:50cos I learned something about myself.
53:56Jamie.
54:01Jamie's food truck dish is croquettes filled with a Gruyere cheese
54:05bechamel and chorizo with a chilli and honey dip.
54:10I've got to say, I think it looks great. Thank you.
54:16Great croquettes.
54:17You've got a really lovely crisp outside,
54:20but inside is this wonderful flavour of chorizo,
54:23which is smoky with paprika and rich with pork,
54:25and a really lovely bit of cheese.
54:27The chilli sauce, I like the amount of chilli flakes in there.
54:31Jamie, I've got no complaints. I like them a lot.
54:34Thank you very much indeed.
54:36They're so crisp.
54:38The mix that you've made inside them, really delicious.
54:41Yes, they are cheesy, but you can taste the chorizo.
54:45Really moorish.
54:47You've already went up a notch in cooking,
54:50and I can see you changing in front of me.
54:53It's amazing. Well done.
54:55I'm feeling pretty on top of the world, really.
55:02I got some really good feedback.
55:04Couldn't have gone better. Well done, Barry.
55:06That was probably my best round yet.
55:09So, who knows?
55:10I might end up opening a food truck outside Old Trafford.
55:13You've lasted through three incredibly difficult tasks,
55:20and you've made wonderful friends with each other.
55:23But good things can't go on forever.
55:26Soon, one of you will be going home.
55:29Thank you very much indeed.
55:31We'll see you again soon. Thank you.
55:33Thank you. Thank you. Thank you.
55:38These five have come a really long way
55:40since they first walked in the master's kitchen.
55:42And actually, I think we've got some really good cooks.
55:45Chris is an interesting one.
55:47Clearly a calm person, confident.
55:49The thing is right now is, does he have the skill?
55:54Jackie's food is vibrant and fun.
55:57We had a perfectly cooked chicken breast
55:58with that jerk sauce around the outside of it.
56:00Jackie now needs a little bit of finesse.
56:03I need your recipe, your recipe, your recipe, your recipe.
56:08I find Michelle fascinating
56:10because she came in here with no confidence.
56:13But she's now starting to believe in herself.
56:15Michelle seems to be on a journey.
56:17What you do for my recipe, put the grill on really high.
56:24Dawn is one of my front runners right now.
56:26She's clearly one of the most confident cooks in this kitchen.
56:30But the food that she's cooked for us so far is enormous.
56:34I would like to see a little bit of finesse.
56:37Jamie's croquettes were great.
56:39Crispy on the outside, smoky paprika-rich pork.
56:42I think you nailed it.
56:43That was such a difficult thing to do.
56:45He's really come into his own.
56:47So, is anyone going to open a food truck there?
56:50You, by the looks of it.
56:52The competition right now, it's all to play for.
56:57They have to just keep on going, keep on fighting.
57:00Every time I think I know who the front runner is,
57:04it all changes.
57:05I love this game.
57:07Next time, the five celebrities are back.
57:10Don't get my chins in it.
57:12My master chins.
57:13And the pressure intensifies.
57:15As the celebrities take on the recipes of online sensation
57:19and queen of potatoes, Poppy O'Toole.
57:23Here we go.
57:24Showtime.
57:25Get one out.
57:26Just see if it's crispy.
57:27Okay.
57:28Let's go.
57:29Oh, heavens above.
57:30Oh.
57:31It tastes really good.
57:32Before battling.
57:33My cream.
57:34For a place.
57:35Pretty sure.
57:36In the quarter-final.
57:39I think it's delicious.
57:42You've completely smashed that out of the park.
57:45Uhm?
57:48Yeah.
57:50Yeah.
57:51Thanks, all of their submissions.
57:52I'm the best of you today.
57:54Bye, Deusdart.
57:55Thanks,Ñ‘.
57:57Youśle.
57:58Yes, thanks.
57:59I'm good.
58:00I'm good.
58:01mettool Dieu.
58:02I want to correct me.
58:04Maybe?
58:05I want to make it move.
58:06I want to correct me.
58:08I'm good.
58:10I wanna table tonight.
58:12I wanna know if someone happens,
58:13I want to put you off,
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