#FoodChallenge #RecipeOfTheDay #HomeChef #BakeOff #FoodTrend #CookingContest #ViralRecipes #KitchenHack #NoWasteFood #Cooking #Fyp
Category
😹
FunTranscript
00:00Welcome, you lot, to Celebrity MasterChef.
00:10Yay!
00:13Don't worry, we come in peace.
00:17All you have to do is show us how you cook.
00:20Just him, me, and millions of people watching at home.
00:26So nervous.
00:28No pressure.
00:29We're going to start off with what we call under the cloche.
00:33Five completely different ingredients under five cloches.
00:38And what we're going to ask you to do is to come up and choose a cloche.
00:42With that ingredient, we'd like you to cook a dish that tells Grace and I something about you as a cook.
00:50However, whatever the ingredient is that you choose, it needs to be the star of the show.
00:56It needs to be the front man, it can't be the backing singer.
01:01Somebody has to be first. Jackie.
01:05Come and get your cloche.
01:06Come on, Jackie.
01:07Come on.
01:08Come on, Jackie.
01:09I get nervous when I'm cooking for my kids.
01:11Yeah.
01:12And I panic.
01:14Oh.
01:15Oh, sugar.
01:16Chicken livers.
01:18Chicken livers?
01:19Oh, Jackie.
01:20Oh, sugar.
01:21You must have cooked chicken livers before, Jackie.
01:22Not this one.
01:23But you cooked liver?
01:24Yes, I have.
01:25Tell a lie.
01:26Liver with what usually?
01:27Onions and bacon.
01:29Sounding the good to me, Jackie.
01:31So that belongs to me.
01:32That belongs to you.
01:33You belong to me.
01:35Wonderful.
01:36Chris.
01:38Good luck.
01:39You all right?
01:40I'm a bit nervous, but here we are.
01:41I think my biggest stroke of the kitchen sounds a bit rogue, but I think my natural sort
01:45of day-to-day confidence...
01:47Oh, no.
01:48Oh, no.
01:49What do you got?
01:50What do you got?
01:51What do you got?
01:52I can't cook fish.
01:53Never cooked fish in my life.
01:54Oh, is it fish?
01:55So I'm not going to get flustered.
01:56I'm not going to panic.
01:57Salmon or sea bass or trout?
01:58It's one or the other, isn't it?
01:59None of the above.
02:00It's not salmon, sea bass or trout.
02:01I don't know any more fish.
02:03I hope not, anyway.
02:05Though you're going to see me now, I'm going to be really flustered and panicky.
02:08That's smoked haddock.
02:09I know haddock.
02:10So you're doing well.
02:11We've got salmon, sea bass.
02:12I don't know for fish.
02:13Sorry, that was the obvious one.
02:15Yeah, we know for fish.
02:16We're doing well here.
02:19Jamie.
02:20OK, let's do this.
02:22I feel like I'm going to be a little bit exposed in the MasterChef kitchen.
02:26Erm, I think I'm going to go for that one there.
02:29Because I don't have a character to hide behind, so just the apron.
02:34Wish me luck.
02:35Good luck.
02:36Mmm.
02:37Butter beans.
02:38Uh-huh.
02:39Ooh.
02:40At least you know what they are.
02:42I don't know how to cook them.
02:43Good luck.
02:44I've got them to try.
02:45Come on, Michelle.
02:49This is a nervous woman I see in front of me.
02:53Yeah, I feel completely out of my comfort zone.
02:56Not knowing what's underneath is quite daunting for me.
02:59Michelle, which way are you going to go?
03:01That one's calling me.
03:03Yeah, I don't know why.
03:04I'm just praying that it's not something I can't pronounce.
03:08I'm not very good on words.
03:11Oh, OK.
03:14That's so weird.
03:15I've been obsessed and I dreamt that I was going to get a pineapple.
03:18This is what I dreaded, something that had to go sweet because I don't bake.
03:24You can go sweet or savoury.
03:25Yeah.
03:26It's fairly up to you.
03:27Mm-hmm.
03:28Enjoy.
03:29Thank you very much, guys.
03:30Thanks, Michelle.
03:32Last but not least, John.
03:37I'm good under pressure.
03:39If I've got six months to write a book, I will write it in the last three weeks before my deadline.
03:43OK, I'll take that one.
03:45Deadlines and pressure really suits me.
03:47I think it's when I'm at my best.
03:48OK, here we go.
03:49But not John and Grace kind of pressure.
03:55No!
03:56I also had this dream and it wasn't a good dream.
03:58How many fruit dreams have you had?
04:00I've been dreaming about dishes for a number of weeks.
04:02But you're a positive person, aren't you?
04:03I am.
04:04I'm going to do my very best.
04:05When given lemons?
04:06Make lemonade.
04:07There we are.
04:08OK, great.
04:09Stick some vodka in it.
04:10And look, what's going on?
04:11It might be easy peasy.
04:12It might be.
04:13Lemon squeezy.
04:16Now, listen.
04:17We don't expect you to make a dish from just one ingredient.
04:21To help you along, we're also going to open up the MasterChef larder.
04:26Oh, wow.
04:30Oh!
04:31Oh, wow!
04:32Yes.
04:33Oh, nice.
04:34Gorgeous.
04:35Now, this is where you let your imagination run wild.
04:38There are sweet things and savoury things.
04:40Meat, fish, herbs and spices.
04:43Grab a tray.
04:4560 minutes.
04:46Let's go.
04:48Oh, wow.
04:49Some of this.
04:50They're about to tell us a lot about them as a cook by just cooking that one ingredient.
04:58Is that filo pastry?
04:59OK.
05:00Do you want to do that?
05:01I don't really do puddings or sweet stuff, but I think I've got a dessert which is really
05:06random, but it was what came to mind.
05:08What could possibly go wrong?
05:09Will they be confident?
05:10Will they be frightened?
05:11Raisins.
05:12Raisins.
05:13Will they be adventurous?
05:14Will they be exciting?
05:15Is this some sort of onion?
05:16My head's going 10 to the dozen.
05:18I'm thinking, oh, Lord.
05:19What am I going to do?
05:21It's keeping your nerve.
05:23Just making us something edible.
05:25I'm just taking this to drink on my own.
05:28Never cooked beans before.
05:31I've got a kind of idea what I'm going to do.
05:34Let's just see if we can pull it together.
05:36OK.
05:37Right.
05:38What do I do first?
05:43Oh, there's a lot of vanilla in that.
05:45Dawn O'Porter began her career as an immersive journalist making ground-breaking documentaries.
05:53She lived in Los Angeles for 16 years with husband actor Chris O'Dowd, where she had her
05:58two boys, but has now returned to the UK where she works as an author and loves to cook for
06:04the family.
06:05My family's been amazing about me doing this, because everyone who knows me knows how much
06:10I love cooking and love food.
06:12So I don't want to let them down.
06:14I want to do a good job.
06:16Dawn, life has quite literally thrown you lemons.
06:20It has, honestly.
06:21I'm not a dessert person, but I'm going to go sweet with it.
06:24You have lived in Hollywood in the past.
06:26Hollywood celebrities round your house all the time, I'm thinking.
06:29All the time.
06:30Every day, Grace.
06:31It just got boring.
06:32But we did host every Sunday, and you'd get all sorts of people, because whoever was
06:35in town working.
06:36Tell me exactly what you're cooking.
06:38So I do have this kind of fruity galette that I make for my kids sometimes.
06:42You can do it with any fruit.
06:43I've never done it with lemons.
06:44I was going to try and caramelise some to put on the top, and then I'm just going to
06:48do the pastry and the filling and just whack it in the oven and hope it's delicious for
06:51you.
06:52So we're not doing celebs now.
06:53We're doing your kids.
06:54We're doing the kids.
06:55But they are my biggest fans or worst critics of food.
06:58My youngest, Valentine, keeps saying, Mummy, I've got some feedback.
07:01Don't cook this on MasterChef.
07:05Dawn's been given lemons.
07:07We're going to make what she calls a galette.
07:08A galette is really a pie without a top.
07:11Inside that filo pastry is a mixture of ricotta and cream cheese, egg yolk and icing sugar,
07:17like a baked cheesecake filling.
07:19OK.
07:20Squeeze a lemon.
07:21That's going to be flavoured with lemon and lemon rind.
07:23I don't know if this is going to curdle.
07:25But she's only got an hour to do it in.
07:28I've left the pastry a bit long, so it's gone really hard.
07:31But I think it's going to be OK.
07:33It sounds sweet.
07:35It sounds sticky.
07:36They are massive.
07:37They're just so big.
07:39Sounds like a pretty good pudding.
07:42OK.
07:43We're going in.
07:45Spoons.
07:46Spoons.
07:47Gateshead-born Michelle Heaton has been in pop group Liberty X for over 20 years.
07:54They've enjoyed multiple top ten singles and sold over three million records worldwide.
08:01Trying to keep as much of the flesh as possible.
08:04She now lives in London with her husband and two children.
08:08Got ourselves into quite a bad routine.
08:11Monday to Friday.
08:12I know what I'm cooking everybody.
08:13Same five meals in the week and then we eat out at weekend.
08:16It's a bracelet.
08:17Yeah.
08:18I want to change that.
08:19Life is too short.
08:20I don't want to be boring anymore.
08:21I've never seen anybody peel a pineapple like that before in my life.
08:24Oh no.
08:25Does it work?
08:26It works.
08:27She's a pioneer.
08:28I want to learn something new and just get my hands dirty.
08:32I'm making a right mess here aren't I?
08:35Quite literally.
08:38Michelle, what are we cooking today?
08:41A pineapple crumble.
08:42And I'm going to make the crumble with oats.
08:44Because oats are a massive part of our family.
08:46It's flapjacks.
08:47You know the kids little snacks for school.
08:49Protein bars.
08:50Your other half's a personal trainer.
08:52He is.
08:53His body is his temple.
08:55There you go.
08:56So if I was to serve this up at home he'd probably say no.
08:59But if I bang this out and I do alright,
09:01I will definitely be cooking it when I get home.
09:05Michelle says she's used to making flapjacks for her children.
09:08And she's going to adapt the flapjack recipe
09:10to make a topping for a crumble.
09:12They've got a bit of cinnamon in there.
09:14Lots of sugar.
09:15But underneath that we've got pineapple in its own juice with sultanas.
09:19And I just hope we don't end up with pineapple porridge.
09:23How long have we got left?
09:25You've had 15 minutes everybody.
09:2745 minutes left.
09:31The watcher don't cut my thumb off.
09:36Actor Jamie Lomas is best known for playing bad boy Warren Fox in Hollyoaks.
09:44Do-do-do-do.
09:46Do-do-do-do-do.
09:47He's been preparing for the competition by cooking for his fiancée and two daughters.
09:53There are a few similarities in what I do and cooking in the kitchen.
09:57Let's give this a little try.
09:59You know, we're always up against it when we're acting.
10:02Oh, nice.
10:03But at least if we get the line wrong, we get to go again.
10:06Whereas here, we're not going to have that opportunity.
10:09Jamie, you work as an actor going from a script.
10:14Are you quite good at freestyling it?
10:15Well, I did a little bit in the jungle, a little bit of cooking when I did I'm a Celebrity,
10:19but everybody's starving in there, so they'll eat anything.
10:22I would have eaten sand in the jungle.
10:24You probably would.
10:25I was so hungry.
10:26So this is going to take you back to that a bit.
10:28We've got rice, we've got beans.
10:30Yeah, we are, but they're going to go in a tomato and wine sauce with some garlic and chilli.
10:35You like Italian food?
10:36I love Italian food.
10:37It's my favourite.
10:40Let's do this.
10:41We're going to have really lovely, spicy, homemade beans.
10:44I love this idea.
10:46I've never cooked beans before, so, you know, I hope it tastes OK.
10:51His rice needs to be cooked beautifully.
10:53But my big question for Jamie right now, how is he going to make it look smart?
10:59It's tasting good.
11:00Yeah, I think we're rocking and rolling.
11:02Celebrities, you're halfway.
11:0430 minutes gone, 30 minutes left.
11:07I don't feel I need the other potato and chill there for a bit.
11:1232-year-old Chris Hughes grew up on his parents' Cotswolds farm.
11:16He found fame on Love Island in 2017 and now follows his passion for horses working as a racing pundit.
11:27I live on my own.
11:28I've been single for three years, so it's not like I'm cooking for anyone.
11:31Interesting.
11:32If I'm just cooking for myself, no-one can appreciate it apart from me.
11:35Oh, my God, Jamie, have you seen this bit of kit?
11:37It's quite sad, really, isn't it?
11:38So I need someone there to kind of show off to in the kitchen.
11:42I've got the judges.
11:46Do you like a big portion of fish?
11:48I might cut it in half.
11:49Chris, come on.
11:50You look hungry.
11:51Me?
11:52Yeah.
11:53The first person to ever tell me I look hungry.
11:54You look in good shape.
11:55Thank you very much.
11:56Thought I would fill you up.
11:57It's not going to help you.
11:58Just get on with it.
11:59OK.
12:00Jesus, now we're in business.
12:05Chris, you grew up on a farm.
12:07Yes.
12:08So I'm thinking that you must be an expert on all produce.
12:11Produce, yes.
12:12Fish.
12:13We didn't have any fish on the farm.
12:15I did hear once upon a time you can fry haddock in butter and milk.
12:20OK.
12:21So I'm going to go for that one.
12:22It's going to be spectacular.
12:23And you've been spending a lot of time around horses.
12:26Horses, yeah.
12:27They're my, like, spirit animal.
12:28I love my horses.
12:29I've ridden, like, race horses since I was, like, eight years old.
12:32Horses never moaned at anything I've ever fed it, either.
12:37Right, now I get nervous, because this is the main bit.
12:40Do you pan fry milk often?
12:42No, but it will thicken.
12:43So it's going to be...
12:44No, I don't pan fry milk.
12:45I've never done it, if I'm honest.
12:46No.
12:47You poke smoked haddock in milk.
12:49You pan fry smoked haddock in butter.
12:52He seems to have the two methods coming together.
12:54Now we're cooking.
12:55We're cooking, baby.
12:56But if he cooks it too much, that fish won't.
12:58Full of bits.
12:59Stay calm.
13:00Stay calm.
13:01We've got peas which he's going to crush up.
13:04Mate, you're frigging out.
13:06Exhausting.
13:07And he's putting mint inside them.
13:09And he's cooking chips.
13:11Look at that.
13:12Oof.
13:13You can see Chris is relying upon confidence.
13:15Got it all under control.
13:16He's doing what I commonly call winging it.
13:19Perfect.
13:20Celebrities, we have 15 minutes.
13:24Soul and R&B legend Jackie Graham...
13:27Sit, sit, sit.
13:28...has been entertaining crowds for over 40 years.
13:32She holds the record as the first British black solo artist to have six consecutive top 20 hits.
13:41And loves to cook the homely style Caribbean food of her Jamaican heritage.
13:47Jackie, you've been married nearly 50 years.
13:51Yes, that's right.
13:52That's a long time to have the same man in your house.
13:55How did you do that?
13:56Well, we went to school together just down the road from here.
13:59Oh, hold on.
14:00So that's how we, yeah, brought up by my grandmother in Handsworth here.
14:02Yeah.
14:03Tony was a part of that and was into West Indian cuisine from a young age.
14:07You're a local Birmingham girl?
14:08That's right.
14:09So did you learn to cook from Graham?
14:10My grandmother, yeah.
14:11And she was known in Handsworth for cooking.
14:13On Friday and Saturday she used to sell putties.
14:15She would have a basket and then people would come to the house and buy.
14:18Have you got those recipes up your sleeve?
14:20I have, but it doesn't taste anything like hers.
14:24The chicken livers smell great.
14:26I'm going to put up some chilli.
14:28I'm going to put a tad of curry powder on it.
14:34The peppers are starting to bop my nose now.
14:36And then we're getting lots of vegetables.
14:38She's got potatoes and carrots and cauliflower and she's boiling them.
14:42But they're not spiced or anything.
14:43There's no butter on them.
14:45I would have done something else.
14:46I've got no time now to put it in the oven.
14:48I want to be able to taste that West Indian influence in Jackie's cooking.
14:52Something really making it punch you.
14:54Oh, sugar.
14:55We're going to need it with all those bland vegetables.
14:58Doing this MasterChef competition is taking me back really to my roots.
15:03I'm just going to now try and season to taste.
15:06Yeah, my granny always had fresh produce.
15:09No tin stuff.
15:10Yeah, it's back to basics.
15:11And that's what I need to go back to.
15:14Is there going to be your grandma's influences in this?
15:17Baby girl, I don't know what this is going to taste like.
15:19I have to tell you.
15:21Three minutes, everybody.
15:23Oh, my God, they are massive.
15:26But I'm a feeder.
15:32Oh, God, look at that.
15:34Falling at the last fence.
15:35Ooh.
15:38Gotcha, gotcha, gotcha, gotcha.
15:41Time flies when you're having fun.
15:44This isn't my forte puddings, but I might scoff it.
15:47If I can put it on my head, it's good.
15:49Are you ready?
15:50Shall I try?
15:52Yay.
15:56Oh, look at you.
15:57Oh, oh, oh.
15:58You might taste a bit, you hat jug.
15:59Oh.
16:02Chips are looking good.
16:03Nice colour though, golden.
16:0590 seconds, everyone.
16:06Just 90 seconds.
16:08Oh, heavens above.
16:09Way.
16:12Hides a multitude of sins.
16:15There's 80,000 out at Wembley waiting for you to turn up.
16:18Quick, get on the plate.
16:22Gorgeous.
16:24Celebrities, that is it.
16:26Your time is up.
16:32It was intense.
16:33Well done, everyone.
16:36Chris, bring that smile up here.
16:40First to face the judges is Love Island star, Chris.
16:44Hello.
16:45Hello.
16:46Whose pan fried his ingredient of smoked haddock in milk and butter
16:50and served it with chips and minty, mushy peas.
16:58Smoked haddock, that is beautifully cooked.
17:02The chips, crispy, soft in the middle and delicious.
17:07First time making mushy peas.
17:09Yeah, he's not.
17:10Clearly trying to get round a northern woman.
17:12I enjoyed them very much.
17:14Oh, did you?
17:15Great peas.
17:16Yeah, thank you.
17:17Crispy chips, well seasoned, fluffy on the inside.
17:20Bingo.
17:21Good job.
17:22Smoked haddock, nicely cooked.
17:23Good crack of pepper around the outside.
17:25The mushy peas, they just need a bit more moisture in there.
17:28The whole thing is screaming out for a sauce.
17:31But, I'm really pleased with what you've done.
17:34Great, thanks.
17:37Ah, lovely.
17:38You've got to feel the top of the world.
17:39That's great.
17:40That's great.
17:41So relieved you were here.
17:42That's brilliant.
17:43Yeah.
17:44I feel relieved more than anything.
17:46I think just getting the first dish out of the way and obviously then having the comments
17:50kind of gives you a bit of reassurance that you're not a complete idiot when it comes to cooking.
17:55The chips did look the best.
17:57The chips looks amazing.
17:58Next up is soul diva Jackie.
18:05How are you doing?
18:06Alright, my darling.
18:07She's served chicken livers spiced with chilli and curry powder with bacon, onion, tomatoes and mushrooms and boiled vegetables.
18:19Your chicken livers are cooked really, really nicely.
18:21They're still got a little river of pink running through them.
18:23There's a little bit of that Caribbean soul in there.
18:26A little bit of spice on the back of the throat.
18:29That's great.
18:30And then the veg.
18:31Bland, yeah.
18:32A bit bland.
18:33I hear you.
18:34Considering you've never cooked with chicken livers before, you've done that beautifully.
18:40You've served veg with no salt or no butter.
18:44A little bit of seasoning.
18:45I'd probably have eaten the whole plate.
18:47My nerves getting a bit of me, sorry.
18:56That was nerve wracking really.
18:58Because you know somebody else is going to be tasting, you know, your concoction.
19:03I call it that.
19:05They said I was doing alright.
19:07I was doing alright.
19:08Bless their hearts.
19:09Yeah, I'm fine.
19:10I can't tell you.
19:11I can't tell you.
19:12I can't tell you.
19:14I can't tell you.
19:15Actor Jamie has served his butter beans in a tomato, garlic and chilli sauce with basil and
19:22cream and basmati rice.
19:24Love your presentation.
19:30That is a very good butter bean stew.
19:33Creamy, garlicky, sweet, tomatoey sauce.
19:38Mediterranean flavours.
19:40Beautiful colour and beautifully plated up.
19:43It's delicious. Thank you.
19:45I've got beans cooked really beautifully
19:47in a pasta sauce rich with lots of basil.
19:50Lovely creamy flavours that come with sunshine in Italy.
19:54Rice is cooked beautifully.
19:56It's really very, very good.
19:59Well done, Jamie. Amazing.
20:02Well done, bud.
20:05Oh, my God.
20:07I'm absolutely over the moon.
20:10Well done, that was really good.
20:12Just looking forward to the next one now
20:14and hopefully I'll get the same feedback, but we'll see.
20:20Next is broadcaster Dawn.
20:22Is it big enough for you, Grace?
20:26She's used her lemons to make a lemon galette,
20:29a filo pastry pie filled with lemon-infused cream cheese
20:33and ricotta, topped with caramelised lemons and flaked almonds.
20:38Without a recipe, it's very clever.
20:44Oh!
20:45Really lovely crispy filo tart
20:48with that rich ricotta creamy filling
20:50with lovely bits of lemon zest, which is quite fragrant.
20:53These discs of cooked lemon, which are sharp and bitter
20:57like lemon marmalade, I love.
21:00I think that's fantastic.
21:02Massive, but fantastic.
21:07It's lemon in so many levels.
21:10The ricotta, absolutely delicious.
21:13To put those lemons across the top,
21:16giving it that real sour, sweet kick, is just inspired.
21:21And lemon is completely the star of the show here.
21:23It's really, really impressive.
21:25Not done, darling.
21:32I'm feeling really good.
21:34It was the most, like, unsophisticated dollop of dessert
21:39I think I've ever seen.
21:40But I think I got away with it because it tasted good.
21:43Finally, it's pop star Michelle.
21:46Hello.
21:47Hello.
21:48She's caramelised her pineapple
21:51and served it with an oat and raisin crumble
21:54and a side of whipped cream flavoured with pineapple juice.
22:02Slightly sharp and sour pineapple, sweet raisins in there,
22:05and you've got a really good amount of pineapple in that cream.
22:08I love that.
22:09Your oats across the top will become almost like a cake top.
22:11OK.
22:12Quite solid.
22:13But the cream with it together, it's good.
22:15It isn't really a crumble.
22:18OK.
22:19But if you think about it as a lovely big pineapple flapjack,
22:23you've literally just invented a new pudding
22:26that I'm going to be there for every single time.
22:29Thanks, guys.
22:34I'm feeling relieved.
22:36Well done.
22:37You did amazing.
22:38Brilliant.
22:39I'm happy with what I created.
22:41Obviously, I created a flapjack without realising it.
22:44No, it was class.
22:45Oh, God.
22:48Day one, task one, done.
22:51And no casualties.
22:53That's brilliant.
22:56Hopefully, you feel happier now than when you walked in.
22:59Calmer.
23:00Yeah.
23:01Breathe now.
23:03But what comes up next may or may not be more palatable.
23:09We'll see you soon.
23:11Oh, my goodness.
23:16Oh, my gosh.
23:17That was electrifying.
23:18Oh, my gosh.
23:19I feel like I've just been to the gym.
23:22I couldn't find the rice for about ten minutes.
23:24I was, like, going, where's the rice?
23:26Where's the rice?
23:27Oh, my gosh.
23:31I'm so excited by that round.
23:33Some very confident people who, right away, made something delicious.
23:38I've got to say, I think we've got some real talent.
23:40I'll tell you who I'm really excited about.
23:42Michelle.
23:43Tasty pineapple crumble.
23:45Not quite a crumble.
23:46Butter, sugar, sweet things.
23:49I'm excited.
23:50Jackie's livers were great.
23:53Spicy livers cooked nicely.
23:55The rest of it wasn't quite there.
23:57Boiled vegetables with no seasoning.
23:59It was peculiar.
24:00Jamie took beans and rice and made it look fantastic and it tasted great.
24:05I love vegetarian food and that was a top-quality dish.
24:09Chris is a funny fish, quite literally.
24:12He seems to just take it all in his stride.
24:15We got smoked had it, which was cooked all the way through.
24:18Great chips.
24:19That's not bad in the first round.
24:21Dawn was supposed to make dessert for two.
24:24She made dessert for 22.
24:26But I've got a good feeling with Dawn.
24:28She's a capable cook.
24:29That ricotta filling, lovely and smooth.
24:32I thought it was great dessert.
24:33We now know a little bit more about them.
24:35We know what sort of cooks they are.
24:37But what comes up next is going to test something completely different.
24:56Welcome back, celebrities.
24:58To be a truly great cook, you need to have a great palate.
25:02We want to know how many ingredients you can identify in a game that we're calling the palate test.
25:11Pallets is obviously taste.
25:15I feel like I've got good taste buds.
25:17So hopefully I can pull through.
25:19In front of us here are 25 different ingredients cut into cubes.
25:25And we're going to ask you to taste them and correctly identify each ingredient.
25:31There are fruits, vegetables, dairy produce, meats, fish.
25:36You need to trust your senses.
25:38Should you identify incorrectly, you are eliminated from the challenge.
25:44I'm just looking at all thinking, I want that one, I don't want that one.
25:48These cubes go from easy to hard.
25:51The longer you stay in the game, the harder these cubes will become.
25:55The winner of the challenge will get themselves an advantage in the next round.
26:00They'll receive ten minutes extra cooking time.
26:04That ten minutes is going to be invaluable to me.
26:07I'm desperate for it.
26:09To make sure that you rely mainly on your palate, we're going to be playing this game.
26:14I was above. Blindfolded.
26:17Scared of the dark.
26:20I'm very sorry about your beautiful celebrity hair.
26:23When I put the blindfold on, I was trying to find a crack.
26:27And there was just nothing there, it was just complete blackness.
26:31I feel like identifying food and flavours is something that I'd be pretty good at.
26:39Chris.
26:41I feel like I could win this.
26:43Gosh, it's very sharp.
26:44That's the tile, darling.
26:50It's a banana.
26:51Yeah, absolutely.
26:52Chris, you are still in the game.
26:54Oh, wow.
26:56Feeling a little bit anxious, a little bit nervous.
26:58I've got no idea what's coming next.
27:00What's it feel like, Jamie?
27:02Like a bit of cheese, maybe?
27:03Smell it and taste it.
27:07It's egg.
27:08Congratulations, you're in the game.
27:10Cheers, mate.
27:11Don, you don.
27:15It's in front of you.
27:17It's got to bounce.
27:19OK.
27:20This cube, I pick it up and I pretty much know straight away it.
27:23Mango.
27:24Is that your answer?
27:26I chop mango most mornings for my kids and I eat it a lot.
27:30I think so.
27:31Mango.
27:32Well done.
27:33Nice.
27:34Jackie.
27:35Yes, baby?
27:36It smells like a pickle of some sort.
27:38Now I've got the blindfold on.
27:40The flavours explode a little bit more.
27:44It's not a gherkin or something.
27:45Yeah.
27:46And it's not as sharp as a...
27:48Oh, go on then.
27:49I'll go for that.
27:50Congratulations, you're in the game.
27:51Oh, yes.
27:52Oh, bless.
27:53It's not as easy as you think.
27:56Michelle, you've had a long wait.
27:59This cube in front of me, it feels really fleshy.
28:03It feels quite soggy like a fruit.
28:05OK.
28:06Initial thoughts.
28:08Oh, it's a grapefruit.
28:09But it's not as tangy as grapefruit.
28:10Is it just orange?
28:11Congratulations.
28:13Good shout.
28:14Wow, well done.
28:15Oh, that was close.
28:17Congratulations, all five of you.
28:19But it's now going to get a little bit harder.
28:23Chris.
28:25Fishy.
28:26Yeah, it's got to be fish, I think.
28:27I don't know what the hell I'm eating.
28:29No, it's not.
28:30It's cheese.
28:31I can't tell if it's fish or cheese.
28:34I don't really know much more than mozzarella and cheddar.
28:37It's not brie, is it?
28:38Yeah, it's definitely brie.
28:39Please remove your blindfold.
28:42Oh!
28:44Oh, my God, just mozzarella.
28:45Oh, my God.
28:46Said it.
28:47I forgot what I said.
28:49Chris, you're leaving us.
28:50See ya.
28:51Bye, mate.
28:52Bye.
28:53Bye.
28:54I honestly can't believe it.
28:55Mozzarella.
28:56Who eats raw mozzarella?
28:58Jamie.
29:00So, cube number two, I'm quite confident.
29:03Is it something you'd eat normally?
29:04I think it's beef.
29:06That was actually a piece of steak.
29:08No wonder you enjoyed it.
29:10Brilliant.
29:11Well done.
29:12Fill in the game.
29:15Dawn.
29:18It's in the pecorino, what is that what it's called, family?
29:21The who?
29:22I know that it's a hard cheese, but I also know there's a few different kinds of those
29:25cheeses.
29:26Parmesan-y world.
29:28It's Parmesan.
29:29Parmesan!
29:30Correctly identified.
29:31Great.
29:32Congratulations.
29:35So, cube number two.
29:37Ooh.
29:39What the heck is the food?
29:41My instincts have kicked in.
29:43I'm going to say melon, darling.
29:44I've got this.
29:45You are absolutely right.
29:47Oh.
29:48Well done.
29:49Well done.
29:50Do you want to finish it?
29:51Yes, please.
29:53I couldn't believe it.
29:55This cube is heavy.
29:58It's sticky.
29:59It's quite dense.
30:01Either fig or date.
30:02I think I'm going to go with my goat.
30:04I'm going to go with dates.
30:05Congratulations.
30:06Oh.
30:07Oh, well done.
30:08Nice.
30:09That was hard.
30:10You've all survived another round.
30:12Should we make it harder?
30:13I think we should.
30:14Let's rest it up a bit, shall we?
30:17Jamie.
30:19Cube number three.
30:20It feels rubbery.
30:21Smells like cheese.
30:22That's mushroom.
30:25Jamie, you're a bit good at this.
30:28I think I might win this.
30:33Dawn, in front of you.
30:36It's cakey.
30:37It's like a kind of cupcake-y cake.
30:39Is it just a sponge cake?
30:41Dawn.
30:42Yeah?
30:43You're still in the game.
30:44Ah!
30:45Great view.
30:47Jackie.
30:49How does that feel?
30:50That is really squashy.
30:52I bite into it.
30:53It's sweet.
30:55Mmm.
30:56Like a marshmallow.
30:57Mmm.
30:58It is.
30:59Oh, it is?
31:00Yeah.
31:01Oh, thank you very much.
31:02I got that right, too.
31:06I mean, it's a smoked fish.
31:08Is it trout?
31:09Is it sea bass?
31:10Is it something else?
31:11Trust your gut.
31:15Smoked salmon.
31:16Congratulations, Chelle.
31:17You're still in the game.
31:18Oh, well done.
31:19Wow.
31:20Jamie.
31:21So, cube number four.
31:23Smells and tastes quite bland.
31:25I can't think of what it is.
31:26Think you've eaten it before?
31:28Oh.
31:29It's a carrot.
31:30Please take off your blind.
31:31Oh, no!
31:33That is a radish.
31:35I knew you weren't going to win.
31:37I thought it was a carrot, it was a radish.
31:39Are you still eating it?
31:40Yeah.
31:41I would have really liked to have that extra ten minutes.
31:44There's three left.
31:45But give everyone else a chance.
31:50Go on.
31:52I feel that there's a rind, but the lack of smell kind of throws me.
31:56I think that is a soft cheese with a rind on it.
31:59So I'm going to go with the brie.
32:01So I confidently say brie, and in my head I'm thinking,
32:04he's going to say, no, it's camembert.
32:05It's brie.
32:06Ah!
32:07Cube number four is quite soft.
32:15What's it taste like?
32:16I don't know what this is, chick.
32:17For the life of me, I can't tell you what it is.
32:21I honestly don't know, darling.
32:23Jackie.
32:24Yes, baby?
32:25Take off your blindfold.
32:26Oh, my gosh.
32:28Papaya.
32:30Oh!
32:31Thanks so much, Jackie, you're leaving us.
32:33Good one, girls.
32:35I'm back.
32:37I did quite well in that challenge.
32:39I must admit, I didn't expect to get that far.
32:41Then there were two.
32:43In this round so far, Dawn has got a correct answer.
32:46Michelle, right now, a wrong answer could mean
32:49that you are eliminated from the game.
32:51OK.
32:54Oh.
32:55That doesn't smell very nice.
32:57It's crunchy.
32:58I can tell the seeds there.
33:00Kind of bland.
33:01If Michelle gets this one wrong, then I've got that extra minutes.
33:05Dragon fruit.
33:07I need to win this.
33:09The correct answer is fig.
33:11Oh.
33:12Oh, no.
33:14Take your blindfold off.
33:15Oh.
33:18Dawn, congratulations.
33:20Well done, darling.
33:22You are our winner.
33:23And that does mean that you will get ten minutes extra cooking time
33:26in the next challenge.
33:27Fabulous.
33:28I feel great.
33:29I feel relieved because I was very stressed
33:31and I'm just so grateful that I've just got an extra ten minutes.
33:34You were genuinely sad as everybody else got knocked out.
33:37I hate people losing.
33:38This is a competition.
33:39No.
33:40To go far, you're really going to have to get more...
33:42Yeah.
33:43..of a killer instinct towards the other celebrities.
33:45OK.
33:46I hope you lose.
33:47HE LAUGHS
33:49Welcome back to the MasterChef Kitchen.
34:10As you can see, we've opened up the street food market.
34:14We want what you would serve, whether it be from a food truck
34:18or be it from a stall.
34:19It's got to have a sense of fun.
34:21That's what it's all about.
34:23An amazing street food stall lives and dies by repeat customers,
34:29so it has to be something that, if you bought it once,
34:32you'd have to go back.
34:34Dawn, you have ten minutes extra cooking time.
34:37Ladies and gentlemen, one hour, two portions of your dish.
34:41The street food market is open for business.
34:45Let's cook.
34:56I was probably the only 46-year-old woman alone in the hotel room
34:59last night watching endless videos of how to fill it of lemon salt.
35:04I love food trucks.
35:06This is harder than it looked on the videos.
35:08They really excite me, and I love how naughty they are.
35:11Yes, yes, it's so satisfying.
35:14I think it's this new genre that has become really exciting,
35:17and I love it.
35:18I got it off.
35:19Look at that.
35:21Whoo!
35:22Dawn, you don't just go to festivals.
35:25When your friend passed away, Caroline Flack,
35:28you decided to run your own festival.
35:30We did it in 2022 for the first time just to honour her life
35:34and celebrate her.
35:35And now we're four years this year going strong.
35:38Is the food an important part of that?
35:40Food's a huge part of it.
35:41You know, there's nothing worse than going to a festival
35:43and food's not good.
35:44So there's food trucks all the way around Flackstock,
35:46and it's amazing.
35:47So you've got first-hand experience of organising a festival.
35:51I do.
35:52Oh, Dawn, the bar's just gone all that way.
35:54It's going. This is brilliant.
35:56We're obviously now expecting the world.
35:58I've just thought about people who have been partying all night.
36:02What is it that they want?
36:03It's the ooziest, most indulgent mac and cheese
36:06with fried fish on top and lashings of hot, spicy honey.
36:11I'm a massive macaroni cheese fan.
36:14Well, good.
36:15I can eat vats of it.
36:16Oh, good. Well, you're about to.
36:17Perfect.
36:18She's making her idea of an L.A. mac and cheese.
36:23Oh, look at that.
36:24Having lived in America for a long time,
36:27I love the fluorescent mac and cheese that you get there,
36:29so I put some turmeric in it to make it neon,
36:31which is quite fun.
36:35We've got a piece of fried fish.
36:37The batter around the outside flavoured with champagne
36:41with lashings of hot honey.
36:44Champagne batter is my little nod to Hollywood.
36:49Absolutely wild.
36:51Never seen it before on a menu.
36:53However, did she understand the brief?
36:55Yes.
36:56Would I walk to that food truck?
36:57Yes.
36:58Would I perhaps see this recipe being ripped off
37:00in five years' time by other street trucks?
37:02Yes.
37:03If it's done well.
37:05Time flies in the street food market.
37:0720 minutes gone.
37:08OK.
37:09OK.
37:10Let's rock and roll.
37:11All right, think on your feet, Chris.
37:16Very confident I can pull this off today.
37:19I'm going in there with good self-esteem
37:21from what I've achieved so far in the MasterChef competition.
37:24So, full of confidence, full of beans, as they say.
37:26Chris, what are you doing here?
37:30Tacos.
37:31Beef tacos.
37:32What makes a great taco?
37:34When you take a bite, you kind of want the juices to drip down your chin.
37:38How are you making the taco shells?
37:40Er...
37:41Wow.
37:42To be honest, I'm putting so much effort into the actual flavour of the food, right?
37:46So, with the taco shells, I thought, let's not waste time.
37:49Did you start your life in sales?
37:51I don't know what I do.
37:52I just float through life, I think.
37:54I love your confidence.
37:55Do me a favour.
37:56Yeah.
37:57Pack this full of flavour, cos that's what it's all about.
37:59In this round, you can be as naughty as you like.
38:02Perfect.
38:03I'm going to be very naughty.
38:05Chris is making for us tacos.
38:07Oh, lovely.
38:08But he's not making the taco shell.
38:11Beef mints cooked down with lots and lots of spices.
38:14Yeah, look at that.
38:16That's what I wanted.
38:17Try a bit of this.
38:18Mmm.
38:19That flavour, isn't it?
38:20Good milk, man.
38:21He's making us a guacamole.
38:22Whoa.
38:23The avocado, lovely, creamy and slippery, with a nice bit of sharpness from lime in there.
38:27Yeah, that's magic.
38:29Oh!
38:30Super.
38:31The salsa, little bits of tomato, bite of red onion, lots of coriander.
38:35Look at that, don't we?
38:36But, can his charm get him through?
38:39Because the food right now seems to me to be quite simple.
38:42Simplicity is underrated in life.
38:47You're halfway.
38:4830 minutes till your food truck opens the doors.
38:53I get nervous when I'm cooking for other people because I'm thinking, you know, I hope they're going to enjoy.
38:57I'm trying to impress John and Grace, but I don't know if I'm there yet.
39:02Ooh, okay.
39:03But now I'm getting my bearings and stuff.
39:05It's going to be awesome.
39:06I'm having a whale of a time.
39:08Jackie, you've already told us the story about your grandmother around Birmingham selling her patties.
39:17Yeah, yeah.
39:18Really, that's this original food truck, isn't it?
39:20Yeah.
39:21Can you tell us what you're going to be serving from your food truck?
39:23A jerk chicken burger with some salsa and some fried plantain.
39:27So, the flavours of the Caribbean.
39:29Mm-hmm.
39:30Oh, look at that smile on your face.
39:31I just saw the sun glowing.
39:32Can you feel it when you talk about the Caribbean like that?
39:34Yeah, yeah.
39:35Oh, yeah.
39:36I can feel the heat, darling.
39:37What are you going to call your food truck?
39:38Miss Mary's kitchen, in honour of my grandmother.
39:41I love the smile on your face.
39:43I love the enthusiasm.
39:44I can hear the music.
39:45Look at this.
39:46We're going to Barbados.
39:48Right now, the kitchen is full of the smells of jerk chicken.
39:53And I love that smell.
39:55For me, good jerk chicken has got to have a confident and judicious use of scotch bonnet.
40:02Mmm.
40:03It has to be in there, slightly knocking your socks off.
40:08Yeah, I think it's getting there.
40:09I hope it's going to be tasty.
40:11Slices of plantain, fried till they go slightly crispy.
40:15Oh, dear.
40:17Oops.
40:18Oops.
40:19Plantain that hasn't had enough time and is still hard will be both tasteless and just
40:27not very appetising.
40:28Oh, sugar.
40:29Plantain that's had a bit of love that's soft and wielding and brown.
40:34I could eat a trough of it.
40:36I think I'm cool.
40:38The time is ticking down in a terrifying manner.
40:44I'm having the best time.
40:48At home, I'm running around after the kids, making whatever we can scramble together.
40:52But to actually have like an hour in an environment where you can cook and create is so different.
40:57But I'm really enjoying it.
41:01Michelle, what will you be selling from your food truck?
41:03I'm making a halloumi burger.
41:05I'm going to make a rub with paprika, salt and pepper and a little bit of brown sugar.
41:10And I put some brown sugar on the sweet potato wedges and I made aioli with mustard honey as well.
41:16Obviously, you've performed all around the world.
41:18What happens when you come off stage?
41:21If you're in that natural high, so food's probably not the first thing that you think about.
41:25It's usually just a drive-through.
41:27You know, that's what, you know, life on the road's like.
41:32We're getting a halloumi burger.
41:34She's marinating halloumi cheese from Greece with lots of spices.
41:38Fantastic.
41:39Quite a kick.
41:40Oh, my God.
41:41But when it's cooked, it can also get a lovely crust on the outside.
41:44Good, good, good, good, good.
41:45Sweet potatoes can be heaven.
41:47They're a sweet starchy carb anyway.
41:49With a bit of love and a bit of sugar, they can really fly.
41:53Like, what's next?
41:55Garlic.
41:56She's got whole grain mustard and a whole bowl of roasted garlic to make her own dressing.
42:01You know when it tastes good and then you add more just because and then you ruin it.
42:05That's exactly where I'm at right now.
42:06But Michelle seems to be putting soft brown sugar everywhere.
42:10That's a bit of a concern because it's all going to be very, very sweet.
42:13Whoo!
42:14My potatoes are soggy.
42:16They are not crisping, so I'm going to put them in the grill for like five minutes at the end and just hope for the best.
42:23How long we got left?
42:25Keep on pushing, everybody.
42:27You've got just over 20 minutes.
42:28And just remember, Dawn's got an extra ten minutes cooking time.
42:32These are my friends, John.
42:35Yeah, not anymore.
42:36All right, so...
42:39The MasterChef kitchen so far, it's been very good to me.
42:45Got some really positive comments.
42:48Yeah, I'm just hoping that I've not peaked too soon.
42:51What are you going to cook for us, Jamie?
42:54I'm a big fan of ham and cheese crickets, but my daughter eats lots of chorizo, so I thought I'm going to put my own spin on it and I'm going to put chorizo and cheese crickets with a honey and chilli dip.
43:05Wonderful.
43:06Tell me about the food truck.
43:07My food truck would be parked outside Old Trafford.
43:10It would be serving all the Man United fans before they go into the game.
43:14Does it have a name?
43:15In honour of David Beckham, I'm going to call him Lomas' Legendary Golden Balls.
43:22I love that feeling of Saturday going to a match.
43:25That passion is what we need in this game.
43:28Right, what am I doing?
43:30We are being promised chorizo and cheese croquettes.
43:33I've got loads to do, yeah.
43:35He's making bechamel first, a thick white sauce laden with cheese, and in that he's going to put pre-cooked chorizo.
43:42It's got to be really cold before you'll be able to mould it.
43:45But when it's fried and it heats up again, it should be oozy inside.
43:50Oh, that looks good, mate.
43:51You know your way around the kitchen, don't you?
43:53Yeah.
43:54When I was growing up, I lived in Spain from when I was 12 to when I was 15, and I used to have tapas all the time.
44:01A good croquette lives by its crunch.
44:05This is breadcrumbs, but I put parmesan in it as well to just give it a bit more cheesy flavour.
44:10That's really good.
44:12But too much crust on the croquette, it becomes like trying to eat a cricket ball.
44:15They're going to need frying.
44:17We don't want that.
44:18We want something lovely and soft and crispy.
44:21OK, here we go.
44:23OK, so that's eight minutes.
44:29Is the mac and cheese perfection?
44:32It is nice and fluorescent.
44:39I've been to Mexico once upon a time.
44:41Hopefully I want to take the chefs to Mexico as well.
44:47You look cocked to me.
44:48OK.
44:51Don, you get ten minutes more. Are you going to need it?
44:53I'm not sure I will at the moment.
44:55Oh, no!
45:01I actually can't believe it.
45:03I burnt my soup potato fries.
45:05I could do with the ten minutes more I burnt my soup potato.
45:08Can I gift it?
45:09I'm sorry, but you can't.
45:10Oh, God. You're just a mean.
45:12Fun is, quickly fry up some cubes.
45:14To hope for the best.
45:16I'm absolutely gutted.
45:21God, that ain't too shabby, let me tell you.
45:2930 seconds left, everybody. Finishing touches.
45:33Oh, God.
45:35I'm done. I didn't need ten minutes. Sorry.
45:38I could have really done with that.
45:42Time's up, everybody. All done.
45:46Looks like a mac and cheese bomb went off.
45:51Chris, come on.
45:56For his street food dish, Chris has served spicy mince beef tacos
46:01with tomatoes, jalapenos and cheese.
46:04And on the side, guacamole, a tomato salsa and sour cream.
46:10You hit the brief with street food.
46:12This looks like a colourful array of food in front of me.
46:20In there is everything you want with a taco.
46:22Beef, which is not in any way too wet.
46:25A good amount of spice coming from those jalapeno peppers.
46:28Sharpness of sour cream.
46:29And your guacamole with chilli flakes.
46:32The beef itself, I feel, is under-seasoned.
46:35Give it some welly, give it some heat.
46:37I mean, there's not a huge amount of skill on show, Chris.
46:40Maybe just challenge yourself a bit more.
46:43I do love your salsa.
46:45It's vibrant, it has a kick.
46:48However, you haven't really done anything with the mince.
46:50Yeah.
46:51It really is almost just hot mince.
46:54We need to think more about the details.
46:57It's good feedback.
47:02Swagger.
47:04I feel all right.
47:06I knew I could have done a bit more with the mince.
47:08All good.
47:10But here we are.
47:11It wasn't too bad.
47:12It wasn't too bad.
47:13It wasn't too bad.
47:17Dawn has served American-style mac and cheese,
47:21with pan-fried place in a champagne batter
47:25and a chilli honey drizzle.
47:27You're not a fan of a petite portion, are you?
47:29No, absolutely not.
47:31I mean, this presently, I think, weighs around about a kilo and a half.
47:35I think you've been raving all night at a festival.
47:37Yeah.
47:38I'd just be delighted with that.
47:42Your batter perhaps could be lighter.
47:45And yet, what I love is that you can taste that champagne.
47:49The fish, delicious, soft, beautifully judged.
47:53I love the honey.
47:56It really elevates it.
47:58The mac and cheese, you've added mustard there,
48:00you can still taste the mustard.
48:02It's a strange combo.
48:04It won't be for everybody, but I love that.
48:07Oh, thanks.
48:08The mac and cheese, I like the fact that it's got a whack of mustard in there.
48:13The richness of that creamy, cheesy sauce goes really nicely with your chilli honey.
48:18Your fish was cooked really, really well.
48:20The batter, slightly soggy.
48:22You're demonstrating skill here though, Dawn, I like it.
48:24You took a whole fish, you filleted it, you're not shy of hard work.
48:28It's a very good mac and cheese.
48:34Well done.
48:36I feel good.
48:37My batter could have been crispier, but the flavours were great and it's a new concept that maybe I'll see in a food truck and glassery.
48:44They're going to steal my idea.
48:46I'll be like, oi, trademarked.
48:47Did you put champagne in the batter?
48:50The batter, yeah.
48:52Oh my gosh.
48:54Jackie, Miss Mary's is open.
48:57Come on, Jackie.
48:59Go on, Jackie.
49:00Hello.
49:01Hello, darling.
49:03Inspired by her grandmother Mary, Jackie has served a jerk chicken burger with fried plantain and a mango, onion and tomato salsa.
49:13There's no doubt that Miss Mary is present here with the burger.
49:27I love the marinade.
49:29A real smoky heat that begins to build.
49:33The chicken breast, it's very thick.
49:36I would have been half tempted to just slice it in half.
49:39You know what, I was thinking of that.
49:41I like your salsa.
49:43I think that's good.
49:44Maybe a bit more vinegar.
49:45Make it a bit sharper.
49:47Oh, OK.
49:48We've got plantain.
49:49One side's nice and golden brown.
49:50The other side, unfortunately, has caught.
49:53But I can taste the influences, that's for sure, and your love of the Caribbean.
49:57Oh, my baby girl.
49:58My granny, you know, she would have said, you could have done better, but you do everything all right.
50:11Next time, she would have said, next time, you do all right next time.
50:15Put a little regga in the...
50:19The heat is on.
50:25It's heating.
50:27Michelle has served a paprika and sugar glazed halloumi burger with a sweet chili jam, sweet potato with Cajun spice and brown sugar, and an aioli mustard and lime sauce.
50:40You had a bit of a disaster.
50:41I had a massive one.
50:42And you picked yourself up, and you went and sorted it out.
50:45Yeah.
50:46That's what MasterChef's all about, Michelle.
50:48Good on you.
50:53The halloumi cooked really nicely, and sweet honey with that chalky, salty cheese is really, really lovely.
50:59Your fries, you've rescued them, but you've added sugar to that.
51:01And then we have got a brioche bun, which is sweet.
51:06It's on the edge of too sweet.
51:08OK.
51:09You've almost made a lovely pudding.
51:12However, I've got such a sweet tooth.
51:15I enjoyed it.
51:24I'm feeling OK, considering I had a massive disaster.
51:28That's amazing.
51:31I was about to cry, but I didn't, because I usually do.
51:36And I just ploughed on, and I'm really, really happy that I did, because I learned something about myself.
51:45Jamie.
51:46Jamie's food truck dish is croquettes filled with a Gruyere cheese bechamel and chorizo, with a Chilean honey dip.
51:59I've got to say, I think it looks great.
52:05Great croquettes.
52:06You've got a really lovely crisp outside, but inside is this wonderful flavour of chorizo, which is smoky with paprika and rich with pork, and a really lovely bit of cheese.
52:17The chilli sauce, I like the amount of chilli flakes in there.
52:20Jamie, I've got no complaints.
52:22I like them a lot.
52:23Thank you very much indeed.
52:25They're so crisp.
52:27The mix that you've made inside them, really delicious.
52:31Yes, they are cheesy, but you can taste the chorizo.
52:35Really moorish.
52:37You've already went up a notch in cooking, and I can see you changing in front of me.
52:42It's amazing. Well done.
52:43I'm feeling pretty on top of the world, really. I got some really good feedback.
52:53I couldn't have gone better. Well done, buddy.
52:56That was probably my best round yet.
52:59So, who knows? I might end up opening a food truck outside Old Trafford.
53:05You've lasted through three incredibly difficult tasks, and you've made wonderful friends with each other.
53:13But good things can't go on forever.
53:16Soon, one of you will be going home.
53:19Thank you very much indeed.
53:21We'll see you again soon.
53:22Thank you. Thank you. Thank you.
53:24Thank you. Thank you.
53:27These five have come a really long way since they first walked in the master's kitchen.
53:31And actually, I think we've got some really good cooks.
53:34Chris is an interesting one.
53:37Clearly a calm person. Confident.
53:39The thing is, right now, is does he have the skill?
53:43Jackie's food is vibrant and fun.
53:46We had a perfectly cooked chicken breast with that jerk sauce around the outside of it.
53:50Jackie now needs a little bit of finesse.
53:53I need your recipe, your recipe, your recipe, your recipe.
53:57I find Michelle fascinating because she came in here with no confidence.
54:01But she's now starting to believe in herself.
54:04Michelle seems to be on a journey.
54:06What you do for my recipe, put the grill on really high.
54:12Dawn is one of my front runners right now.
54:16She's clearly one of the most confident cooks in this kitchen.
54:19But the food that she's cooked for us so far is enormous.
54:23I would like to see a little bit of finesse.
54:26Jamie's croquettes were great.
54:28Crispy on the outside, smoky paprika-rich pork.
54:31I think you nailed it.
54:32That was such a difficult thing to do.
54:35He's really coming to his own.
54:37So, is anyone going to open a food truck there?
54:40You!
54:43The competition right now, it's all to play for.
54:46They have to just keep on going, keep on fighting.
54:49Every time I think I know who the front runner is,
54:52it all changes.
54:54I love this game.
54:57Next time, the five celebrities are back.
55:00Don't get my chins in it. My master chins.
55:01My master chins.
55:02And the pressure intensifies.
55:05As the celebrities take on the recipes of online sensation
55:09and queen of potatoes, Poppy O'Toole.
55:13Here we go, showtime.
55:14Get one out, just see if it's crispy.
55:16Let's go.
55:18Oh, heavens above.
55:20It tastes really good.
55:22Before battling...
55:23My cream!
55:24...for a place...
55:26...in the quarter-final.
55:28I think it's delicious.
55:32You've completely smashed that out of the park.
55:34NEXIE
55:35You know it,ieur.
55:36I saw out here.
55:38I saw out here.
55:40First time at the cafe
55:42We've completely smashed that out of the park.
55:44First time at the cafe
55:46we Ahh...
55:48It was fun for an hour of the party.
55:49To the left!
55:51I just went away back to The Sea pixie.
Be the first to comment