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00:00Welcome back to the MasterChef Kitchen.
00:17You are Celebrity MasterChef quarter-finalist.
00:19That's quite fantastic.
00:21You now know what this competition is all about.
00:23So from here on in, you just have to keep on performing.
00:28This next task is called the Pairs Challenge.
00:33We've seen you work as individuals,
00:36but this task is about teamwork and communication.
00:41Jamie and Chris, you are the blue team.
00:44Hello, Jamie. Hello, Chris.
00:46Michelle and Dawn, you are the red team.
00:49We are last-minute we buddies, aren't we?
00:51Yeah. Yes. Spend a lot of time together.
00:53Each team has a recipe for a completely different dessert.
01:05And what we want from each team
01:07is two identical portions of that dessert.
01:12The twist is only one member of the team has a recipe.
01:17Great.
01:19Which means communication is all-important.
01:23Would you please reveal your ingredients?
01:28Oh, yeah, nice.
01:33Come on, Dawn, we got there.
01:34What could possibly go wrong?
01:36One hour, two dishes that look and taste exactly the same.
01:41Let's cook.
01:43Talk to me.
01:44Each team leader has been given basic instructions
01:49for a different dish
01:50with separate trays of ingredients for every element.
01:53I'm a very slow reader.
01:56This is probably the worst task for me.
01:59OK, Dawn, we're going to roll out the pastry.
02:02That's the first thing.
02:04How thin?
02:05The picture shows are quite thin.
02:08Quite thin.
02:09Half a centimetre.
02:10Pastry is science.
02:12Baking sheet.
02:13What's a baking sheet?
02:15It all has to be done very delicately with a real eye.
02:19One wrong measurement and the whole thing can go completely wrong.
02:25Apologise to Chris in advance.
02:27Jay, just imagine I'm really thick.
02:30Soap star Jamie is leader of the blue team.
02:37Cut the puff pastry...
02:39Yeah.
02:40..into ten centimetre, five centimetre rectangles.
02:45He and reality star Chris need to produce two identical portions
02:49of a raspberry mill feuille.
02:51Delicate layers of thin puff pastry filled with creme patissiere and raspberries
02:56served with white chocolate shards.
02:58Five or ten centimetres.
03:00Five centimetres that way, ten centimetres that way.
03:03These rectangles need to match
03:06because they're going to be this beautiful stack of custard and pastry.
03:11It has to be precise.
03:13God, this is nice.
03:14This is good.
03:15It's going well.
03:16It's going lovely.
03:17I love the way you did that with that ruler.
03:19Superb rectangles, aren't they?
03:22When these are done, I'm gathering...
03:26What are you gathering, Jamie?
03:28What's he taking so long for?
03:33Oh, I must have.
03:35Jamie's like a deer in the headlights.
03:37He's flummoxed by what to do.
03:40He starts a sentence and then stops halfway through.
03:43And right now, Chris is getting a little bit fed up.
03:47I'm on the clock here.
03:49Jay, what's the next one, mate, so I can get cracking with this?
03:51Prick all over the fork and chill.
03:54Yeah, I've pricked them all.
03:56Chris, he's just going by gut instinct now
03:59because Jamie can't deliver the instructions.
04:02Place another slip mat of baking paper.
04:05Yeah, no, it's like that, Jay.
04:08Bang the other thing on top, keep it flat.
04:10Right, OK.
04:11In case you won't rise.
04:12Right, OK.
04:13Just something I saw on the old social media one day.
04:17You've had ten minutes already.
04:18Ten minutes gone, you've got 50 minutes left.
04:21So half it, roll it out.
04:23As the leader of the red team, it's up to pop star Michelle
04:26to guide broadcaster and author Dawn through their recipe
04:29for individual Bakewell tarts with custard.
04:32Have we got any flour?
04:36Yeah.
04:37Yeah.
04:38Yeah, use a bit of flour.
04:39I love a Bakewell tart.
04:42Slick of raspberry jam, frangipane, almonds across the top.
04:47When you cut it down the middle, it should be just a real visual feast.
04:51They've got to get their pastry thin enough that they can then line the tart case,
04:55but not too thin they're going to put holes in it.
04:58This is not my comfort zone.
05:00Keeps sticking.
05:01Michelle's got a photo which shows the tart having really thin pastry around the outside.
05:06The pastry presently doesn't look very thin at all.
05:10I just had to start again rolling it quickly.
05:12I don't bake or do anything, like, dessert-y,
05:18because I think you have to be really precise.
05:20I'm really glad Michelle's on my team.
05:23OK.
05:24Shall we line the tune?
05:25All right, great.
05:27She's loud as well, which is really helpful.
05:30Where's the knives?
05:32I'm excited to see Michelle in charge of the recipe.
05:36She's been a pop star for 25 years.
05:38She's done choreography.
05:39She knows how to direct a troupe.
05:43It says blind bake for ten minutes.
05:45Blind bake for ten minutes.
05:46Let's set a timer.
05:48OK, they're in.
05:51While their pastry layers chill,
05:53the Blues team are underway with the creme patissiere filling for the Mille Feuille.
05:58OK, so this is really thick custard, Chris.
06:02Whisk, egg yolks, sugar, flour.
06:05When I was a little girl in Carlisle,
06:08they sold Mille Feuille at the local bakery at creme patissiere.
06:13It's a taste I'd never had before.
06:15But to make it is a real art.
06:18I'm going to have to blend that now, Chris.
06:20I've now mixed it all in.
06:22It's got a real nice custardy paste.
06:26Hand whisk it, mate.
06:27Come on, hand whisk it.
06:28You're a strong man.
06:29Jamie is panicking, but Chris is staying really calm.
06:34But Chris is also being really enthusiastic
06:36and trying a way to almost nurture Jamie.
06:39It's a lovely texture, Jamie.
06:40We can give it a nice strong whisk.
06:42How are you finding this, Jamie?
06:43Oh, mate, I'm struggling.
06:44I'm not very good at giving instructions.
06:47What's next, bud?
06:48I don't like being left in the lurch.
06:53Right now I feel like I'm being left.
06:55Gradulute whisk the hot milk mixture into the egg mixture.
07:01We've got to stir this, Chris, until thickened for five to seven minutes.
07:10Do not let it boil.
07:11Got to be thick enough that you can pipe it.
07:14Come on, Chris, we got this, budder.
07:16I'm not sure we have got it.
07:17We got this, bro.
07:18I'm not sure we have got it, but he keeps the encouragement.
07:20I love the encouragement.
07:22You are halfway.
07:23That is half an hour gone.
07:26OK, right, now.
07:28With their tart cases blind baking, Michelle is trying to communicate to Dawn
07:33the ingredients and measurements for their first layer of their Bakewell tarts,
07:37the raspberry jam.
07:39Combine the raspberry, sugar and lemons.
07:42How much lemon juice, Michelle?
07:4415 mils.
07:4515 mils.
07:4615 mils.
07:47Too much lemon juice, it's going to be really sour and make it watery.
07:52It's basically a squeeze.
07:53All right.
07:54They have to bring them up to the boil.
07:56If it's not cooked long enough, we've got raspberry cordial.
07:59This task lives and breathes on working in an identical manner,
08:04but Dawn's jam is in a saucepan, Michelle's is in a frying pan.
08:09These are the things they should be talking about.
08:11A fry pan, large surface area, a quicker reduction,
08:15which means Michelle's jam is going to be ready a lot faster than Dawn's jam.
08:20Right, I've done a gentle boil.
08:22Mine is not quite at a boil yet.
08:24What's it like giving all the instructions?
08:26Yeah.
08:27Erm, it's actually not too bad.
08:28It's just hard to hear over Jamie's loud mouth.
08:31Sorry, Michelle.
08:32Working over here.
08:34She has no right to speak to my sous chef like that.
08:41The cacophony seems to be rising.
08:43The volume's rising.
08:44There seems to be a lot more shouting going on.
08:46There's a lot of frustration right now in the master chef kitchen.
08:49I've still no idea what I'm doing.
08:51With the clock ticking, the blue team need to speed up.
08:55They're still working on the creme pat filling, which will need time to cool and set.
09:01Does it do this?
09:04Needs to be a little bit thicker than that, you know, Chris, I think.
09:07No, trust me, mine is plenty thick.
09:11There's still a lot of work to be done.
09:12Blue team have got to make sure that creme patissier is really cold.
09:16Puff pastry still needs to be cooked.
09:18But they're going to have to cool it before they start to assemble those milfoys.
09:24You're a few minutes behind me, son.
09:26But Jamie's got to take control of that team.
09:31Chris, we need to get the pastry in in a minute, mate.
09:34You've got to want to start at the same time as you, Boyd.
09:37Otherwise, we're working on two different timescales.
09:41Chris, that's got to go in for 15 to 20 minutes.
09:45If they have hot pastry and they put their creme pat on top of the pastry,
09:49it's all going to melt.
09:52Pastry out.
09:54Also up against it is the red team, who are still trying to make identical jams.
09:59Right, we need to cool the jam down.
10:03No, my jam's not thick enough.
10:06But they also need to crack on with their next challenging element.
10:10Let's start on the frangipan.
10:12100 grams of butter, beet butter and sugar together.
10:17Michelle is really barking those orders out.
10:21One teaspoon of almond extract.
10:23Where's the teaspoon?
10:25It's like she's choreographing a number to performing Wembley.
10:29I'm seeing quite a bossy side of you.
10:32OK, so we have ingredients.
10:34Not even listening.
10:36I'll just go then.
10:38Oh, you can stay with me any time.
10:41Michelle, mine's not blending.
10:43No, mine neither.
10:44Faster, do it faster.
10:48Oh, no, wow, I'm out of control.
10:50I'm out of control.
10:52That frangipan, lots of almond paste and butter and sugar,
10:56and it's got to be quite squidgy and soft.
10:58It can be too hard or it can be too wet.
11:01They have to judge the cooking time absolutely perfectly.
11:04So what goes in the frangipan next?
11:06One egg, go in, don't crack.
11:11It's too lumpy.
11:13It looks like it's curdling.
11:14It's like scrambled egg.
11:15Now they're in what I would call frangipanic.
11:17They think that that frangipan is split.
11:19It hasn't.
11:21Let's try with a hand whisk.
11:23All they're going to do now is put the ground almonds and the flour in there and beat it together.
11:26They need to trust that recipe.
11:28You know, when I think about frangipan, it's got a rough texture to it, hasn't it?
11:31So maybe that's how it's supposed to look.
11:33Dawn's actually a strong hook.
11:34But she's the most stressed I've ever seen her.
11:38Did you say the jam has to cool?
11:41Yeah, that needs to cool down.
11:43All right, are we putting that in the freezer?
11:46Yeah.
11:48Mine is in a really small bowl.
11:50That's 20 minutes.
11:5120 minutes left.
11:53Across the kitchen, the blue team is catching up.
11:57The pastry for the Mille Feuille is in the oven and they can now start on their last element, a white chocolate shard garnish.
12:06Break up the white chocolate and melt under a bowl under simmering water.
12:12Yeah, basically, I know how to do that.
12:14Never done this ever in my life.
12:17Jamie is still rushing around in a little bit of a panic.
12:20I would do room for timing, I have no idea.
12:24If he's not calm, the whole thing could just fall apart.
12:28Sprinkle with freeze-dried raspberry pieces.
12:31Jamie, does this want to set in the fridge or not?
12:33Well, I would imagine, it doesn't say to set it in the fridge.
12:36Does it need to be hard?
12:38If it needs to be hard, it needs to go in the fridge.
12:41And leave, it says, and leave to set.
12:43Yeah, mate, if we're going to accelerate, put it in the fridge.
12:46Right, okay.
12:50We're getting there, mate, we're getting there.
12:52I worry about you. Days like this, I do worry about you.
12:55Why are you standing around? Fill your piping bag.
12:58Don't stand around.
13:02Jamie, do it like this.
13:05What?
13:06With time running out, Michelle and Dawn are only just starting to assemble their tarts for baking.
13:14One tablespoon of jam in the bottom of the tart.
13:21It's very unimpressive.
13:23I wish the jam was thicker.
13:24Sprinkle with flakes almonds.
13:27Sprinkled, what, the jam with flakes almonds?
13:29Yep.
13:31And then it says bake for 15 to 20 minutes.
13:34Oh, my God!
13:36We are not on time.
13:38I feel like we are cutting it fine.
13:40The clock is ticking and it's chaos.
13:43Custard!
13:45Let's start on the custard.
13:47Milk.
13:49I have never made custard before.
13:53500 grams of custard sugar.
13:55Are you sure it's 500 grams of sugar?
13:5850.
14:00Oh, great.
14:02Well, what a situation I have now.
14:04Dawn has got ten times the amount of sugar in her custard.
14:08This is an absolute disaster.
14:09How are you getting on?
14:10Um, not great.
14:11I'm just trying to remove all the sugar from the eggs.
14:15There's just a sense of panic.
14:17Michelle hasn't quite understood all the steps.
14:20Is the frangipan underneath there, the almondy paste?
14:24Oh, my God, we forgot the frangipan!
14:26Oh, my God, so the frangipan goes on it?
14:27Of course we are!
14:28It's sat there!
14:30So we get it out and put the frangipan...
14:31OK, get it out!
14:32Right, take off the almonds.
14:35Without the frangipan, it's just a raspberry tart.
14:39I did think it was odd that we were doing a layer of almonds.
14:44And then the almonds go on.
14:46Go, in the oven.
14:49There's a lot of jam in the bottom.
14:51It's more of a, like, syrup, but it's there.
14:54Celebrities!
14:55Yep.
14:56Ten minutes.
14:57OK.
14:58Ten minutes before the pastry shop opens.
15:00For the custard.
15:02Gradually pour the hot milk into the egg mixture,
15:04whisking consistently.
15:06Ten minutes to go.
15:07The frangipan has now gone in late.
15:11It doesn't need to cook all the way through and be stiff,
15:14but it does need to have some kind of hold.
15:19God, that's hot.
15:22We need to put it on a plate.
15:24Go for this one here, catch.
15:26Got to cool, though, otherwise it's going to melt the custard.
15:29Less than ten minutes to go.
15:31They're all over the place.
15:33I think the chocolate's...
15:34Yeah, get it out.
15:35One now, mate.
15:36Get it out, then.
15:37Let's break this up.
15:38It could be messy, this.
15:39It's part of the design.
15:41And is the custard just going in the jug?
15:44Get the little parts.
15:45I think my custard could be a little bit fickle.
15:49Just going to put that on until the very last minute.
15:52Final five minutes, boys, start building.
15:56Pipe a dollop of creme patisserie and raspberries,
16:01alternatively, along a sheet of pastry.
16:06We're going to have to make these dollops quite big, eh?
16:11Jamie, just stay calm.
16:14I am worried about getting these tarts out.
16:19Oh, God, we've got to get them out.
16:20Right, let's get them out.
16:21Yeah, exactly.
16:22Yeah, yeah, yeah.
16:26How do we take out the tarts?
16:30I don't know.
16:31I'm currently just staring at it.
16:35You've got about two and a half minutes.
16:37Really? OK.
16:38We need to start getting the next layer on.
16:45Oh, come on, don't be.
16:47It's difficult.
16:48We've been through a lot together.
16:49You just have to get out.
16:52Don't gently push away the outside.
16:55Oh.
16:57That is not an attractive baked well tart.
17:00What's your plan with raspberries?
17:02Can you explain to me what I'm trying to make it look like?
17:04Look at your picture.
17:06Mate, I haven't got...
17:07Look at your picture.
17:08A dollop of custard, a raspberry.
17:11A dollop of custard, a raspberry.
17:14And it's a two-storey building.
17:18Do we put anything on top of the last layer to make it all...
17:21Yeah, icing sugar.
17:2360 seconds left.
17:24Finishing touches.
17:29I don't think it's perfect, but God loves a tryer.
17:37Lots of icing sugar to hide my terrible work.
17:42The chocolate.
17:43Just crumble it all on the top, Chris.
17:44Yeah, that's what I've done.
17:48Chris, put some raspberries.
17:50I have on the side.
17:51I've already done it, Chief.
17:52Right, where have you put them?
17:53Just on the sides.
17:54These are all the same as decoration.
17:57That's not bad at all.
17:59Celebrities, time is up.
18:00Step away from your plates, please.
18:03I think the communication has done really well.
18:07Overall, I'm really happy.
18:09Ah.
18:11I'd definitely eat it.
18:13Blue team.
18:15Show us what you've got.
18:17Chris, don't drop it.
18:21The moment of truth, gentlemen.
18:25Here we go, look.
18:27I can't believe we've done it completely differently.
18:35You were bored with Jamie's instruction
18:38and you wanted us motor on.
18:40There is a bit of a difference,
18:41but we do have thin layers of pastry from both of you.
18:45Raspberries, we do have creme patissier.
18:47Shall we start with you, Jamie?
18:51The chocolate.
18:52Looks like you've ram-raided a sweet shot.
18:54Yeah, well, I like chocolate.
18:58Ooh, look at that.
19:01That's impressive, look at that.
19:03Wow.
19:09Really lovely, thin, buttery pastry, cooked beautifully.
19:15Nice, sharp, sweet raspberries alongside that creamy custard
19:19and you made chocolate shards.
19:20And they're good.
19:21Considering you were nervous, considering you were guiding,
19:23you were the one with the recipe,
19:24and actually that gives a lot of responsibility.
19:27I think you've done a fantastic job.
19:29Thank you very much.
19:31That is exactly the taste of custard
19:34that takes me back to being a little girl.
19:37That's a really hard thing to get right.
19:39I mean, you nailed it.
19:41Thank you, good boy.
19:43Chris?
19:44Yep. Here we go.
19:45It is smaller, but it's pretty.
19:46Ooh.
19:47Chris, the pastry is wonderfully thin.
20:00That's fantastic.
20:02But your custard has gone a bit firm.
20:04You've just boiled it a little bit.
20:07But the flavour's good.
20:09I don't think that the custard is executed as beautifully as Jamie's.
20:15But the chocolate is lovely and thin,
20:18sprinkled delicately, really beautifully with dried raspberry.
20:21I feel like I'm having afternoon tea in a posh restaurant.
20:27Gentlemen, thank you very much indeed.
20:29Cheers.
20:34Good job.
20:35Good job, you.
20:37That was a tough challenge.
20:38Genuinely, yeah.
20:39I think we actually did well.
20:40I think we smashed it.
20:42Dawn, Michelle, please come up.
20:45It's great.
20:46Yeah, look at your arse.
20:50Like two old ladies with our bakewells.
20:57Interesting watching you two work.
21:00Interesting.
21:01Slightly stressful.
21:02It was stressful.
21:05They're kind of similar.
21:07Shall we start with Michelle?
21:15Too much frangipan, not enough jam.
21:25Mm-hm.
21:26Frangipan, much stickier and runnier than it should be.
21:30However, the pastry is just really crisp, lovely and brown,
21:36and then the almonds across the top, really good.
21:40Well done.
21:42The frangipan is not cooked enough,
21:43because it should rise all the way up.
21:45But your jam tastes fantastic.
21:47Love it.
21:48Nice amount of lemon juice in there.
21:50The custard, it's just starting to curdle.
21:53That's why it hasn't thickened up.
21:56Dawn.
21:57Here we go.
22:06Treasure!
22:07Did you get the free token for the bakery?
22:09I can't believe I left the base on.
22:12Seriously good custard.
22:14Yeah.
22:15Look at that.
22:16Coat's the back of the spoon.
22:17No lumps in there.
22:18Shiny.
22:20Fabulous.
22:21Well done.
22:27Your frangipan is a lot firmer than Michelle's
22:31and actually seems to have cooked all the way through,
22:33and therefore it's held up.
22:35It just needs that jam in the bottom.
22:37The jam's gone up the sides because the jam's gone to liquid.
22:41Besides that, Dawn, I think you've done a great job.
22:44Well done.
22:46Dawn, Michelle's tart was definitely visually more pleasing.
22:49But your frangipan has set.
22:52Your pastry, lovely and crisp.
22:55This is a really delicious tart.
22:57It's all on me that you're amazing, Dawn.
23:00It's true.
23:01It's true.
23:02Well, there we are, red team.
23:08Well done, darling.
23:09That was excellent.
23:10It actually went so much more smoothly than I thought it would have done.
23:14Yeah.
23:15I think we pulled it off.
23:16Yeah.
23:18These four are just getting better and better.
23:21How inspiring it is to see them picking up skills under such heavy stress.
23:27They're really believing in themselves.
23:28And belief and confidence will help them get through this competition.
23:32Because what comes up next is seriously tough.
23:35Now you're back to cooking as individuals.
23:56And we're looking for semi-finalists.
24:00We've invited three very special guests.
24:04To taste your food and to help us judge.
24:07The class of Celebrity MasterChef 2024.
24:11Finalists.
24:12Roshenda Sandal.
24:14Harry Atkins Arete.
24:17And our champion, Vito Coppola.
24:22Two courses, one hour and 15 minutes.
24:24At the end of this, sadly, one of you will be going home.
24:30Ladies and gentlemen, let's cook.
24:34Getting it out on time.
24:35That's my most important thing.
24:36Jamie's food's really, really tasty.
24:37No two ways about it.
24:38He cooks from the heart.
24:39And he's growing in confidence.
24:40But he does panic the moment that time's against him.
24:41I've learned so much.
24:42And now the competitive side of me wants to get as far as I possibly can.
24:45So, let's have it.
24:46Jamie, you've got to fight your eyes.
24:47Jamie, you've got to fight your eyes.
24:48Well, I went to boxing yesterday.
24:49So, get myself prepared for today for a fight.
24:50Because that's what it's going to be.
24:51Were you punching the bag thinking of us?
24:52I wouldn't go that far.
24:53What are you cooking?
24:54What are you cooking?
24:55So, my starter is scallops on PR.
24:56I've learned so much.
24:57I've learned so much.
24:58And now the competitive side of me wants to get as far as I possibly can.
25:03So, let's have it.
25:09Jamie, you've got to fight your eyes.
25:11Well, I went to boxing yesterday.
25:12So, get myself prepared for today for a fight.
25:15Because that's what it's going to be.
25:17Were you punching the bag thinking of us?
25:19I wouldn't go that far.
25:21What are you cooking?
25:22So, my starter is scallops on pea and mint puree with a hint of chilli.
25:27With chorizo and black pudding crumb.
25:30And a rack of lamb cooked in honey, mint, garlic and rosemary.
25:36Hasselback potatoes with a red wine jus.
25:39Quite classic here, Jamie.
25:40Classics with a Jamie twist, I think.
25:45They're beautiful scallops.
25:46Which need to be nice and coloured on the outside,
25:49bathed in that golden wonder of butter.
25:51I love that Jamie from the north-west of England
25:54is bringing black pudding to our kitchen
25:56and then taking it to a higher level with a crumb.
25:59Black pudding is a real flavour punch.
26:05Main course.
26:06He has to get that lamb in a pan,
26:07make sure it's rendered down nicely and into the oven
26:10and cook it for a good 20, 25 minutes.
26:13Everybody likes it differently, don't they?
26:15But I think...
26:16You want it to be pink.
26:17Pink.
26:18Not jelly-like.
26:19Right, OK.
26:20Yeah?
26:21You want a nice crust on the outside of it.
26:23If he's putting honey on it,
26:25I hope that honey doesn't burn.
26:27I'm multing through.
26:29That's all we can do, right?
26:31I don't think you really actually need to measure red wine, do you?
26:37Just...
26:39No doubting Dawn's culinary knowledge and love of great food.
26:43She's ambitious, but sometimes a little bit too ambitious.
26:47Dawn is always cooking for seven or eight guests.
26:51She needs to refine.
26:53I'm a feeder in my bones.
26:55When I was a kid, I was raised by my auntie and uncle
26:57and my aunt Jane would cook these massive Sunday lunches
27:00and what that food did was it brought loads of people to the table.
27:03And when I moved to America and I didn't know anyone,
27:05I was like, that's what I need to do.
27:07And so I started cooking for people and it made me friends.
27:10My first course is prawns with red pepper and shallots,
27:17the lovely vinaigrette,
27:19and some dressed avocado on a Scottish tatty scone.
27:22A tatty scone? Why?
27:23Well, I was born in Scotland
27:25and my dad lives on the Bonnybanks
27:27and is maybe the most Scottish man in Scotland,
27:29so Scotland's a massive part of my life.
27:32Main courses?
27:33Is a posh roast.
27:34Roast potatoes, sherry glazed carrots,
27:37pork fillets, sausage roll with some apple compote.
27:40You've got three guests in the dining room.
27:42What do you want them to think about you as a cook?
27:44To think that I do really delicious and elegant home cooking.
27:48Elegant?
27:49I know, John.
27:50This is the moment where I get to show you
27:51that I can put a small amount of food on a plate.
27:57Dawn, as always, is taking on a huge amount of work.
28:00First course, prawns.
28:03These are just not coming out the shell.
28:05You're going to have to peel them, clean them.
28:08Oh, my God, come on.
28:10Slice them in half so they look pretty on the plate.
28:13I've never seen such an ugly prawn.
28:15Oh, I'm going to cry.
28:16That'll take 15 minutes at least to get the prawns done.
28:20A tatty scone, one of my favourite things in the world.
28:24Lovely seasoned mashed potato with flour.
28:28It acts as a conduit for all the other tastes on the plate.
28:32Main course, a roast.
28:35That pork foot needs to have a lovely crust on the outside,
28:38pink all the way through.
28:40Oh, disaster.
28:41Disaster.
28:42I burnt the pork.
28:50I love a sausage roll, but it's still a lot of food, Grace.
28:54Feeling a bit stressed, but now I'm in the kitchen.
28:58It actually started moving a little bit.
29:00I feel a little bit better.
29:01Chris started this competition as a complete novice,
29:05but he's picking up skills as he goes.
29:08Lemon.
29:09Salt and pepper.
29:10Lemon.
29:11Lemon.
29:12Don't underestimate Chris Hughes.
29:13We're beginning to see a serious cook.
29:14Who wants to go all the way?
29:15Calling myself a MasterChef quarter-finalist,
29:17being able to send that into the family WhatsApp group
29:19to awe their surprise was quite a successful feeling.
29:24But now I want to be a semi-finalist.
29:26I want this bad.
29:27I want this bad.
29:28I love it.
29:29I'm enjoying the journey.
29:30What's your starter?
29:31Prawn and chorizo.
29:32With a nice bit of sourdough to mop up,
29:33hopefully some nice oils.
29:34And then monkfish with some homemade red pesto
29:36wrapped in parma ham, sweet potato puree,
29:38and some broccoli as well.
29:39Tell me about inspiration here, Chris.
29:40Monkfish, he's one of my favourite racehorses.
29:42He's a good-looking horse.
29:43We actually share a few things in common.
29:44He came back from injury.
29:45Obviously, I had my little...
29:46Well, there it is.
29:47My little burn.
29:48My injury, myself.
29:49So, we've done a lot of fun.
29:50I want this bad.
29:51I want this bad.
29:52I want this bad.
29:53I love it.
29:54I love it.
29:55I'm enjoying the journey.
29:56What's your starter?
29:57Prawn and chorizo.
29:58Oh, there it is.
29:59My little burn.
30:00My injury, myself.
30:01So, we both know how to come back from injury
30:03and deliver on the big stage.
30:04Could you just compare yourself to a good-looking horse?
30:06I'm not concerned about comparing to the horse.
30:08What I'm concerned about is his comparison
30:10of his tiny little burn on his arm
30:12and the horse being completely out,
30:14not being able to be racing over again
30:16and suddenly coming back.
30:17Why?
30:18John, this is what he does.
30:19He makes us laugh and then we don't look at his cocky.
30:21Yeah, exactly.
30:22A distraction.
30:25I think these two horses sound great.
30:27Prawn's been cooked in the oven with lots and lots of butter.
30:30And with the chorizo, that pork fat and paprika,
30:32a crowd pleaser.
30:34Simple starter because you've got quite a complicated main course.
30:37Monkfish wrapped in ham, served with a red pepper pesto.
30:40Red peppers with pine nuts and parmesan cheese.
30:43The ham around the outside will give us seasoning.
30:46That monkfish, we want that sort of bite to it,
30:48cooked all the way through.
30:50I'm going to get that in the oven fairly soon.
30:52Sweet potato cooking in cream and butter really worries me.
30:57This is all trial and error.
30:58It can go so claggy and watery when mashed.
31:02And it is very sweet.
31:07Michelle is a ferocious fighter.
31:10She's determined.
31:11Watching Michelle falling back in love with food has been really endearing.
31:16More of that, Michelle.
31:17Show me style.
31:18Show me a bit of opulence.
31:19Being somebody who just kind of eats to survive,
31:24it's been a long time since I cooked with flavour or any kind of excitement.
31:28So, I just feel like I've got this whole new world in front of me
31:31and I'm just, I just don't want it to stop.
31:38I'm cooking a layered shepherd's pie,
31:40erm, with sautéed vegetables on the side
31:42and a parmesan crust on the pie.
31:44And for dessert, I've got an apple and blackberry,
31:46crumble and a mascarpone almond cream.
31:48Are your shepherd's pies in containers?
31:50No, they're in the rings.
31:51Potato, mince, potato, parmesan.
31:54Oh, I see.
31:55What are you using to guarantee it's holding together?
31:58Pfft.
31:59Look.
32:00Just good vibes.
32:05A shepherd's pie?
32:06Great.
32:07But my concern is it's being cooked in a ring.
32:10And if it's too wet, the whole thing will collapse.
32:14A shepherd's pie is one of the first things
32:16that I remember eating at home with my family.
32:18My mum used to cook in the Navy
32:21and I remember us always having big meals at home.
32:24You know, if you don't eat your main, you don't get dessert.
32:26And so I wanted to pay homage to my mum.
32:29It would be nice to do something
32:30that has a childhood memory for me.
32:35Oh, my God, the recipe.
32:37She's making an apple and blackberry fruit crumble.
32:39It sounds absolutely delicious.
32:40What worries me is it should go with custard or cream.
32:44She's decided to whisk mascarpone and cream together.
32:47It can only have the lightest of whisking
32:50or it will become very, very hard.
32:54Right, I need to hurry up.
32:56Badly.
32:57I remember this round has been a very tough one.
33:07I was really anxious.
33:09I felt the butterfly in the stomach.
33:11My main advice
33:12for the celebrity today
33:13is to have food that has been made with love.
33:16Love, for me, is always the best ingredient.
33:19Hi!
33:20Given that I've been through the entire process,
33:22I think I'm definitely gonna be a nice judge.
33:24It's a lot less nerve-wracking behind the judging table.
33:29Make sure I get the good portions.
33:30That's all I'm going to tell these guys today.
33:32My plate needs to be filled, yeah? Let's know that.
33:37Cheers! Good to see you, lad.
33:43Jamie? Yeah?
33:45You should be going in two minutes.
33:47You need to get those scallops on, let them cook,
33:49and then you get the rest of the plate done.
33:51Jamie's starter is scallops on a pea and mint puree
33:56with a hint of chilli and black pudding and chorizo crumb.
34:01Don't ever say no to a bit of black pudding.
34:04So I think, combination-wise, that's fantastic.
34:08I love scallops.
34:09You know, there's a bit of crust, but there's still no soft and juice inside.
34:14Don't be shy with that pea puree. Go for it now, Jamie.
34:17And I love the sound of those scallops, they're sizzling now.
34:20I'm a man that likes spice. You know I like it spicy,
34:22so if you're saying you're putting chilli in there,
34:24I want to taste the chilli.
34:27Jamie, these dishes are supposed to be going in one minute.
34:30I know. Catwalk's perfection.
34:35Keep an eye on your scallops. Yeah.
34:37You happy with those?
34:41I think so, John.
34:43Time!
34:45Let me just check that watch.
34:47The dining room is ready and they are waiting.
34:49OK.
34:52Well done, Jamie.
34:54Well done.
34:55You have scallops on a pea mint puree with a hint of chilli and a chorizo and black pudding crumb.
35:09The scallop was very well cooked, not rubbery, was very juicy but was, you know, a bit crispy, crunchy.
35:24I was looking for the chilli.
35:26You don't get it straight away but if you sit there and you think about it, you can feel it.
35:30The black pudding crumb, it's just like the perfect seasoning.
35:35I would scoff this in a restaurant and be happy at the end.
35:41Two scallops out of three cooked very, very well.
35:43The pea puree with a mint, lovely flavour of mint through the whole thing.
35:46These large lumps of black pudding are not visually appealing but the crumb packs a punch.
35:53Jamie, 15 minutes on the next course.
35:55OK, thank you.
35:56And don't be late in this next one.
35:58Brac-a-lamb marinated in honey, mint, garlic and rosemary.
36:03I love honey but I hope it's not going to be too sweet.
36:07Mmm.
36:09No, I like my meat.
36:10I want it to melt in my mouth a little bit.
36:12So I want to see a little bit of pink in the middle.
36:14Then I'm a happy boy.
36:16Jamie, there's some good looking lamb chops.
36:18Thank you very much, Grace.
36:20The perfect Hasselback potato has got to be crispy on the outside,
36:24it's fluffy on the inside.
36:26It's got to hit that kind of crunch factor when you put your knife through it.
36:33I'm really looking forward to eat every single piece of this dish.
36:38Are you ready?
36:39I think so, yeah.
36:40Jamie, you're on time.
36:43Right.
36:44Right.
36:45Off you go.
36:46That was just a joy to see.
36:51Here you go, guys.
36:52Whoa!
36:53You didn't have to wait for this one.
36:54Oh!
36:56Awesome.
36:57There you go.
36:58Thank you so much.
36:59Wow.
37:02So, I have served you, for your main, a rack of lamb,
37:06marinated in honey, mint, rosemary and garlic,
37:11with a Hasselback potato, asparagus cooked in butter,
37:15with a red wine jus.
37:17Magnifique.
37:18Enjoy.
37:19Fantastic.
37:20Thank you!
37:21Thank you, Jamie.
37:22You enjoy the rest.
37:23Be kind.
37:24Bye, love.
37:25Jamie.
37:35Beautiful.
37:36The meat, cooked to perfection.
37:38It's like melting in my mouth with the honey,
37:40just that little hint of sweetness,
37:42and then the red wine on it.
37:44It's probably one of the best red wine jus I've ever had.
37:46That is a great potato,
37:48and I was a bit upset that there was only one on the plate,
37:50but perfect.
37:52It's like an explosion of richness,
37:55love and flavour in my mouth right now.
37:58I love Jamie.
37:59The lamb was just right,
38:01and I think the crust is perfection.
38:04That sauce is close and professional.
38:09I feel a little bit battered after that.
38:11It's super intense to get them two dishes out.
38:14I think I was maybe one or two minutes late when I started,
38:17but everything comes to those who wait.
38:22Oh, my God, these are the ugliest prawns
38:23I've ever seen in my life.
38:29Dawn, three and a half, please.
38:30Three and a half minutes?
38:31Yes.
38:32Prawn, red pepper, and shallots in a vinaigrette
38:35with lemon-dressed avocado on a Scottish tartish scone.
38:39The prawns have to be cooked to perfection, not over,
38:46otherwise they're too rubbery.
38:49Oh, no!
38:50Oh, God, I'm burning everything.
38:52This is a disaster.
38:54I never had the Scottish tartish scone.
38:56It's like a potato scone.
38:58Hopefully it's not going to be overcooked,
39:00it's not going to be too dry,
39:01but equally at the same time, no lumps, right?
39:03Or too crumbly.
39:04It's just gone really badly.
39:06I have burnt the tatty scones,
39:09so I'm having to make some more.
39:11I'm definitely going to be late.
39:13Dawn is having a little bit of a meltdown
39:15because she's got so many things on the go.
39:17I have not even dressed the avocado,
39:19I haven't made the salad.
39:22Where's your avocado?
39:23Um, on its way.
39:25Really?
39:26Didn't it just do without avocado?
39:28This is not what I planned.
39:30No, it cannot do without avocado.
39:32I love the idea with the red pepper
39:34and the shallots and the vinaigrette.
39:36A little bit acidic,
39:37a little bit tart.
39:42I'm not the biggest fan of avocado,
39:43so you've got to impress me that.
39:45Just avocado to go now.
39:46You've got 90 seconds now.
39:48No! 90 seconds!
39:5090 seconds.
39:51Dawn, bring the flavour.
39:55We are now a minute over.
39:57Breathe, breathe, breathe, breathe.
39:59Good day.
40:02Hello!
40:03Good day, good day, good day.
40:05Nothing to see here.
40:08Thank you so much.
40:10You have prawns with red pepper and shallot with vinaigrette
40:13and a Scottish tatty scone with dressed avocado.
40:16Thank you so much.
40:17Thank you so much.
40:18Thank you!
40:19The prawns, I find delightful.
40:30And I love the red pepper and the shallots and the vinaigrette.
40:33Not a massive fan of avocado,
40:35but I was dressed in lemon, obviously,
40:37and it changed the game a little bit.
40:39Never had a tatty scone in my life before,
40:41and now that I've tried it, I want more and more.
40:44But I want it like this.
40:45I love this one.
40:47This is quite a delicious dish.
40:50The potato's gone.
40:51It's beautifully seasoned.
40:53We have some decent flavours here.
40:55Prawns with the flavour of the sea,
40:56raw shallots being quite sweet,
40:58olive oil being peppery.
41:00OK.
41:01It's in.
41:02It's done.
41:03OK, it's done.
41:04You know what I mean?
41:05Done.
41:06Yeah.
41:07Main course.
41:08Yeah.
41:0915 minutes.
41:10OK.
41:11Easy.
41:12Pork is kind of like an underrated meat, in my opinion.
41:14Hey, look at that.
41:16You can actually go a little bit pink,
41:19which will add to the moisture element of the meat, for sure.
41:24This sausage roll is just in the middle of the dish, you know,
41:28and we don't know how it's going to match with the pork fillet,
41:30with the roast potatoes, with the cabbage, with the carrot.
41:33I think it's cooked.
41:35It's just the pastry's all flaking off on it.
41:37That's literally never happened to me before.
41:39We've got three and a half minutes.
41:40Yeah.
41:41Dawn is absolutely going for it.
41:45There's seven elements.
41:47I've no idea how she's going to put it together,
41:50but she said it's going to be posh.
41:52So presentation's got to come correct, no?
41:56OK.
41:57We're nearly there.
41:58OK, where's my knife?
41:59Carving knife.
42:0060 seconds.
42:01She's got it.
42:02She's got the knife.
42:03She's got the knife.
42:04That's too pink.
42:05It's not cooked.
42:06I want to cry.
42:07I want to cry.
42:08Put it back in the pan if it's not cooked enough.
42:09Quick, quick, quick.
42:10It's going to be late, everyone.
42:11There you go.
42:12There you go.
42:13Go, go, go.
42:14That's it.
42:15You can do this.
42:16Go, go, go.
42:17Beautiful.
42:18Put those in.
42:19You can do this food on this plate.
42:20I'm sorry to tell you, we are five minutes over.
42:23Off you go.
42:24That was...
42:25Go, go, go.
42:26Wow.
42:31You have a posh roast, pork fillet, charred cabbage,
42:35roast potatoes, sausage rolls, some apple comfort,
42:38some sherry, carrots, and some red wine reduction.
42:42Amazing.
42:43Thank you so much.
42:46Well done.
42:48I mean, I think this plate looks absolutely gorgeous.
42:50That really is posh, innit?
42:53The roast is my...
42:55That's my love language and it's something that I'm so proud of.
43:00Hopefully the flavours are in there.
43:04The pork is really moist.
43:06Really nice char on my cabbage.
43:08The potatoes, I think they're fabulous.
43:10They're crispy.
43:11The carrots, they're drizzled in sherry.
43:13Tastes so nice.
43:14The sausage roll is well cooked.
43:16And the taste with this, you know, apple flavour on top,
43:20it just blows my mind, you know.
43:23I never thought that it could have been possible, this combination.
43:27What concerned me most was thyme.
43:29But there's some really good things on this plate.
43:31Crispy potatoes, cooked pork, cooked cabbage.
43:34She was almost in tears in the last ten minutes of cooking,
43:37but this is bang on.
43:44Very happy, yeah.
43:45Lovely bit of, like, the juice I wanted as well.
43:50I love baked prawns and I love chorizo,
43:53so it's like a plus, plus, another plus.
43:55Too much salt.
43:56Put too much salt in there.
43:58I can taste it.
44:01It seems quite simple.
44:03I'm hoping at this stage that it's not too simple.
44:06Lashings of butter?
44:07Yes, loads of butter in here.
44:10But you can bring a prawn to life with some flavour, right?
44:12Yeah.
44:13So hopefully the chorizo's carrying all the flavour.
44:16Strip it coriander, just give it a bit of life.
44:18It's a nice, fun, easy starter.
44:21Here we go.
44:22Thanks, Chris.
44:23Thanks.
44:24He's very calm.
44:25Here we go.
44:26Thanks, Chris.
44:27Thanks.
44:28He's very calm.
44:33Chris's starter is baked prawns and chorizo in butter with chilli,
44:38paprika, parsley and coriander, served with toasted garlic butter sourdough.
44:43The prawns, great, cooked well, not too chalky, not too rubbery.
44:54However, the sauce that it's sat in, it's really overpowering, maybe a little bit too seasoned.
45:01Vinegar of some sort would kind of like balance the entire sauce out.
45:05But the elements themselves are kind of wonderful together.
45:08In my family, we love seasoning food and my nonna would appreciate this very much.
45:13The chilli, I could feel the chilli and I've eaten all.
45:16I loved it.
45:18Chris's prawns are delicious.
45:20I love his bread.
45:22Lovely and crisp, very buttery, very garlicky.
45:25That strong chorizo cooked all the way through, that's fantastic.
45:29But the sauce has got so much seasoning in it, I feel like I've gone for a swim with the prawns.
45:38Monk fish with red pesto, roped in Parma ham.
45:42I mean, I love this Parma prosciutto.
45:44It's kind of almost crispy.
45:47Monk fish, it can't be overcooked at all, otherwise it's just like eating a tyre.
45:51It's just so rubbery.
45:54Chris, you've got two and a half minutes, you all right with that?
45:56Yeah, fine, just plating up now so it's all ready to rock and roll.
46:00I'm no connoisseur when it comes to sweet potato purees, but surely it can't be too watery, no?
46:05We want to make sure that it's smooth, it's rich, it's got some good flavour in there.
46:09How are you feeling about the fish? Do you think it's cooked inside?
46:11Yeah, perfect.
46:12Looks healthy.
46:13Looks great.
46:14Well done.
46:16Here he goes!
46:17Hey, he's back, he's back.
46:19This is monk fish, which has got its homemade red pesto, wrapped in Parma ham, a lovely bit of rajmere in the top there.
46:33We've got some sweet potato puree, and then some char-grilled broccoli with mixed herbs.
46:38Thank you so much.
46:39Thank you so much, Chris.
46:40Pleasure.
46:45I find the monk fish to be juicy, it's light, the sweet potato is actually so smooth.
46:50It's not too watery, it complements the whole dish.
46:53The star of the show is the red pesto.
46:56It's so delicate and not overpowering.
46:59I love that Parma ham, you know, prosciutto around, which she cooked, it gave the flavour.
47:06Sweet potato puree I'm not a fan of, very, very sweet.
47:10The monk fish is beautifully cooked.
47:12What pulls this dish back from being overly sweet is the red pepper pesto and the ham around it.
47:17It's salty, it's delicious.
47:20I'm not happy with the starter, really not.
47:22I know exactly what I did wrong, but I tried my best, that's all I could do.
47:27Here we are.
47:29Michelle's main is a layered shepherd's pie with a Parmesan crust.
47:36If you could make it so that it was like meat, potato, meat, potato, meat, I mean, that would be really impressive.
47:42I'm hoping that Parmesan crust is nice and crunchy.
47:47Ah!
47:49I've messed one up.
47:51Ah, that was going to be so nice.
47:54I love the broccoli cooked with the chilli, we love garlic, and I'm very, very looking forward to the lamb gravy.
48:02You've got 30 seconds, please.
48:05OK, not bad.
48:07OK.
48:08Got structure.
48:11Yee!
48:13Right, Michelle, they're waiting for you in the dining room.
48:14OK, thank you.
48:15Well done.
48:16I'm so sorry, one was a disaster.
48:17Hello, Michelle!
48:18Hello!
48:19Hello!
48:20I've cooked a layered shepherd's pie with a Parmesan crust.
48:27You've got sautéed chilli and garlic, 10% broccoli and gravy on the side.
48:34Bye!
48:35When you layer mashed potato on the bottom and on the top, it sucks up all the juices out of the meat, which is unfortunate because that's a little dry.
48:50I love so much the sauce.
48:52I can even taste the lamb taste in the sauce.
48:55But the Parmigiano, I personally would have put just a bit more on top, you know, just to create that kind of thick crust.
49:03The broccoli is a little bit undercooked.
49:05It's a shame because the seasoning on it is so nice, the chilli with the garlic.
49:11The potato is not lumpy, it's fairly silky, but just hasn't got enough seasoning in that mince.
49:17There's sweet carrots in there, there's sweet potatoes, but actually it doesn't taste of a lot.
49:24Right, Michelle, 15 minutes on your dessert.
49:27Right, let's do this.
49:28Apple, cinnamon and blackberry crumble, I mean, those are three flavours that kind of go together really nicely.
49:37It's fair to say that I'm the crumble guy. I made two in the competition last year.
49:41The crumble obviously needs to be quite thick, it needs to be crispy, but the fruit can't be too mushy.
49:47Mascarpone, there is something Italian in this dish, and the almond cream, I love it.
49:56I just hope the almond is going to be just a touch, otherwise it's going to be too sweet.
50:01So I've made a cream mousse now.
50:04OK, fine.
50:05Because I slightly overdid the blending, but it's actually really nicer than light.
50:09Michelle?
50:10Yes.
50:11Dining room is ready?
50:12Yes.
50:13You happy to go?
50:14Happy to go.
50:21Michelle has served an apple, blackberry and cinnamon crumble with a mascarpone almond and lemon cream.
50:28Thank you, thank you Michelle.
50:30The blackberry is a great addition, I can't taste too much of the cinnamon to be fair.
50:39It's absolutely gorgeous, I love the apple.
50:42The only downside to the dish is the mascarpone and almond cream has curdled a little bit.
50:47The mascarpone and the almond didn't set together, it's quite grainy.
50:55I like the flavours of the crumble, but the cream is actually split.
50:58The bottom layer of fruit is a little bit over stewed.
51:01I'm not sure that's what she was going for.
51:04I was working so fast I didn't get to taste anything.
51:07So I don't actually know what anything tastes like.
51:11It could be absolutely awful.
51:17I've eaten very well, but it has been a day of ups and downs.
51:20And we know we've only got three semi-final places.
51:22The Dome has a cook of the day, and that's Jamie Lomas.
51:28The scallops and the black pudding.
51:30Yes, that black pudding, it didn't look so great on the plate,
51:33but there was no denying all those flavours.
51:35Really delicious.
51:37He was a bit over time, but the main course was ace.
51:40Rack of lamb rich with rosemary, a lovely red wine sauce.
51:44What's not to like?
51:45And we agreed Jamie Lomas has got himself a semi-final place.
51:48He has to go through.
51:50No doubt that Dawn had a difficult cook today.
51:54She sets herself too many things to do.
51:56But I loved that tatty scone.
51:59And the prawns tasted really good.
52:02Main course, she was over time, but the pork cooked beautifully.
52:05Sausage roll, crispy pastry on the outside with a spiced apple compote.
52:09Fantastic.
52:10Dawn's going through to the semi-final.
52:12Dawn is going through.
52:13Chris entered the competition as a novice,
52:15but he's growing really, really quickly.
52:18His starter, he over-seasoned the sauce,
52:21but he cooked that monkfish beautifully.
52:23Wrapped in ham, that red pesto across the top.
52:26It was a lovely dish.
52:28Michelle's journey has been a joy to watch.
52:30She's so passionate about being here.
52:33But it wasn't a wonderful shepherd's pie.
52:36And at this level it needs to be.
52:39I really like the crumble itself,
52:41but that cream was completely split.
52:45This competition is tough.
52:46But saying that, I've just fell in love with food again.
52:49And just the passion to strive to do better next time.
52:53So I really hope that there's a next time.
52:54I'd be great to say I was a semi-finalist, wouldn't it? Honestly.
52:58You know, it's been a fun journey.
53:00It's one that you don't want to end.
53:01But it's physical development, mental development.
53:03And I find it really rewarding.
53:06It's breaking my heart that one has to go.
53:08Celebrities, thank you so much for today.
53:20What you did was no mean feat.
53:24Our first semi-finalist is...
53:30Jamie.
53:35Good job.
53:36Thank you very much, thank you.
53:37That boxing did you well.
53:42Dawn.
53:43Congratulations, you're a semi-finalist.
53:53Oh my God.
53:55Good job.
53:56Good job.
54:00Chris and Michelle,
54:03your journey, both of you, has been extraordinary.
54:06But today was one of those days where it just got that little bit tougher.
54:13Our third semi-finalist is...
54:25Chris.
54:27Congratulations.
54:29Michelle.
54:32What a fantastic competition you've had.
54:34It breaks my heart to see you go, you have tried so hard.
54:40Thank you for having me.
54:41I've had a lovely time.
54:43Thank you so much.
54:49I'm absolutely good.
54:50I really am.
54:51I've loved every minute of it.
54:53I've learnt a lot.
54:54You know, this opportunity to be here at MasterChef,
54:57it's just been amazing.
54:58So I will take it on the chin, bow out gracefully
55:01and just wish the others the very best of luck.
55:09Congratulations.
55:10Semi-finalists.
55:15A MasterChef semi-finalist.
55:16Yeah, that sounds pretty good.
55:18I'm happy with that.
55:20You just want to push and push and get as far as you possibly can.
55:23But we'll see what happens.
55:26Fingers crossed.
55:29Somehow, somehow pulled it off.
55:32So happy.
55:33So happy.
55:36It's pretty exhilarating.
55:38It's not natural for me, this cooking luck,
55:40but we're getting the hang of it, aren't we, eh?
55:41Come on.
55:42I think I'll celebrate by giving myself a good night's sleep,
55:44a bit of rest.
55:45Then I'll get my head in the cookbook the next day,
55:47see what we can come up with, eh?
55:55Next time, the last five celebrities...
55:59I've never seen anything like it in my life.
56:01Oh, dear.
56:03...take on the challenge...
56:05Wish me luck.
56:06...to become celebrity MasterChef champion.
56:09Come on, man. You got it?
56:10Yeah, I got it, I got it.
56:11Yeah.
56:12Ooh!
56:17Boom!
56:18I'm in for it.
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