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00:00These five celebrities are used to success, but can they sizzle, can they fry, can they
00:10make us a pudding or a pie? We've been impressed so far, but I want that to be
00:15knocked out of the park. So wonderful to meet you. We are so looking forward to
00:24getting to know you. We want to see how you can cook. This first challenge we like
00:32to call under the cloche. Underneath each one of these cloches there is a
00:38different ingredient and all you have to do is choose a cloche and with that
00:44ingredient make for us something truly delicious. Ashley, are you okay? I hate
00:49surprises. Oh dear. So this is a pretty our comfort zone moment for me. We're here
00:56and we'll look after you. How's that? Noreen, come and choose a cloche.
01:05Good luck. My food knowledge is not that expensive. Hello. Hi. I'm normally just making things that I've
01:14made 20, 30, 40 times, but I will try and bring out some creativity and invention
01:22when I'm put on the spot. A bit nervous now. Can I see what's... You can lift up the cloche.
01:27Oh, oranges. I've never actually cooked with orange, so this will be a real challenge.
01:37Can I make oranges? Well, that's not really cooking, is it? Oh, okay. Thanks, Noreen. Thank you.
01:43Good luck. Alfie Burr, come and get your cloche. All right, guys. Good luck. Thank you.
01:51Preparation-wise for this competition, I've pretty much just had sleepless nights. That's about it, really.
01:58Oh, okay. All right. I wasn't expecting that, I suppose. Do you like prawns? I do. I'll give
02:09it a shot. Enjoy. Thank you. Alan Wynn, come on. The longest walk. Let's go, big dog.
02:17More nervous walking down the tunnel. No pressure. No pressure. No pressure.
02:21It's not a scrum. I've got the high-performance element from the rugby side of things, so if
02:28I can harness that, hopefully, it'll be a good accolade to use.
02:35Okay. Okay. Salmon fillet. I'm into my fish. I live by the coast, so pretty comfortable.
02:42Mate, you got salmon. God just gave it you all. Well, hey, there's still time to mess it up. Don't worry.
02:50Actually, it's time. Come on. Yes, let's get this bit out of the way. In life, I'm going
02:57to keep it on my toes. In the kitchen, not so much. Get the surprise over and done with.
03:03One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what
03:08I'm going to face. Do you know what that is? No. I've never seen anything like it in my
03:18life. It looks miraculous, but I've not got a clue what it is. It's called a Romanesca,
03:23and it's like a cauliflower. Looky me. A Romanesca. A Romanesca. It sounds like a dance.
03:31Jodie, come and get your cloche. Let's go, Jodie. Well, Jodie. If you give me a ball, I can
03:37run with it. That's fine. But if you get me in the kitchen chopping things, I'm clumsy and I'm
03:41just going to be a disaster, to be honest. I just know it. Jodie, you ready? No, but
03:46let's do it. Go on, then. Oh. Chicken. That's me all over, so I'm all right with that. I can
03:55breathe. Jodie, love the confidence. Thank you very much. We'll see. We don't expect you to
04:04make something truly delicious with just your one ingredient. So, we are opening the Master
04:12Chef larder. Wow. A larder full of everything you need to make that ingredient sing. A load
04:24of per tray. You have 60 minutes. Let's cook. I've got rubbish darts on getting in there.
04:33This is a really new experience outside my comfort zone, but I'm loving it. I'm not sure
04:41they will be when they try the food, though. We're going to see what they're like thinking
04:46on their feet. What's it like when they just open their fridge at home, see a lovely ingredient
04:50shining at them. Are they inspired, or are they frightened? You need to keep your eye on
04:57the game and just produce something edible. Edible, good. Delicious, even better. Does anybody
05:06want these? I've never really cooked with oranges, and the only thing I can think is make a cake,
05:12but I haven't made a cake for about 15 years. Right, let's see if I can turn pan on first.
05:27Yorkshire-born 24-year-old Jodie Ownsley is best known as the formidable Fury on TV's Gladiators. She
05:36was the world's first-ever deaf female rugby sevens international.
05:42So I was born profound with deaf, but when I was 14 months old, I had a cochlear implant
05:49fitted. A cochlear implant is a bit more complex than a hearing aid, so it was a lot of speech
05:55therapy and learning to lip read, and that's how I somehow picked up the Yorkshire accent,
06:00just by reading people's lips. It's just from repetition and practice, and here we are.
06:07I've always wanted to know, how do they give gladiator names out? Well, they just ask,
06:16do you want to be Fury? And I thought, I'm probably the least furious person you can come across,
06:20but once I'm in competition mode, I just switch. So it actually suits me so well,
06:25and it's me in a nutshell. You have chicken thighs. Yeah. Skin on. Chicken is probably the best
06:32option I could have asked for, and then got a bit of pepper, broccoli, and some potatoes,
06:38and then hopefully we can just build from there. Good luck Fury. Thank you.
06:46From Jodie, we're going to get what I would call meat and two veg. Some chicken thighs,
06:50cooked with some butter and a bit of garlic, served with some potatoes, which are going to have
06:54butter and garlic. I don't know whether to mush my taters or not.
06:58With some vegetables, there is some promise, a bit of spice,
07:02because she's got some chilli flakes on her bench.
07:05I think I put a bit too much chilli in.
07:11You know those chicken thighs, they need to be cooked all the way through.
07:15It's a very thick piece of meat. Also, if you don't get that skin crispy,
07:19it's really not nice to look at, and it's not delicious either.
07:23No sauce here, just garlic butter. I'd like a bit of seasoning, and I hope it looks smart.
07:32That's 15 minutes gone, celebrities. 15 minutes.
07:40Jodie, feeling good? Yeah, I'm all right with steam in my head.
07:44Oh, wow.
07:4734-year-old Ashley Kane is a former professional footballer,
07:52who became a reality TV star on Celebrity SAS and The Real Full Monty.
07:58But a tragedy was to take his life in a new direction.
08:01On the 10th of August 2020, my beautiful daughter was born, Azalea Darman Kane.
08:08Two months into having my daughter, I found out she had a very rare and aggressive form of leukaemia,
08:16which eventually took her life.
08:19He now takes on record-breaking challenges to raise money for the Azalea Foundation,
08:24supporting children with cancer.
08:26I've completed some of the world's toughest challenges.
08:30That's why I risked my life.
08:33That's why I go through blood, sweat and tears.
08:36It's just the love that I have for my little girl.
08:41Ashley, I think you've done far scarier things than cook for me.
08:45Put me in the Yukon, kayaking through the Arctic Circle,
08:48a thousand miles with grizzly bears, wolves and life-threatening waters unsupported.
08:52And where my comfort zone is, I'm right in the middle.
08:56Put me in this kitchen, and I couldn't be further away from it.
08:59So this is a bit of a scary, challenging experience for me.
09:03I'm lucky that you're such a kind, accepting person.
09:08Oh, you clearly don't know me, Ashley.
09:10That's not going to judge too hard.
09:13On first impressions, I'm not sure if Ashley is the strongest cook here.
09:17But what he does have is absolute passion and focus.
09:20He's Romanesco, he's realised he can cook like a steak.
09:25Cut it into nice, big, thick slices,
09:28and he's going to cook it with some butter and some garlic.
09:31But he needs to make sure it's cooked all the way through,
09:35slightly soft, but not so soft that it falls apart.
09:39With that, we've got potatoes, a piece of pork.
09:43Presently, that pork filler is wrapped in foil with some butter and some onions,
09:46and he's going to just bake that.
09:48Pork filler has very little fat on it.
09:50I just hope it doesn't go dry.
09:52When 39-year-old Alan Wynne-Jones retired from rugby in 2023,
10:02he'd played in four World Cups, won five Six Nation titles and three Grand Slams.
10:08He remains the most capped rugby union player in the world.
10:11Stop moving the fish, Alan Wynne.
10:16As a former sportsman, obviously, he was very conscious about dietary requirements,
10:20but it's been eye-opening looking at some recipes,
10:22the amount of double cream, butter, salt and sugar.
10:26So it's a case of, all right, here we go.
10:29Do you cook at home?
10:31Yeah.
10:32My wife does quite a bit for the kids, because I make more of a mess.
10:35But I love the odd occasion that, you know, I find something that I want to attack.
10:38How many kids?
10:39Three daughters.
10:40Will they be watching you?
10:41Hopefully, hopefully supporting me as well.
10:43My biggest critics and biggest fans.
10:45What are you doing with the salmon today?
10:46I wanted to go down the Asian route, so I've got the noodles.
10:49I'm going to do soy, honey, ginger chilli, garlic, sesame oil,
10:53and then hopefully that'll be enough to put through the noodles.
10:56This is something you like to eat when you go out?
10:58Yeah, I like to eat it, like to make it.
11:00And if you get it right, it can taste quite good.
11:02At least you're smiling now. You weren't ten minutes ago.
11:05We've got a smile out of you.
11:06It's my passport face, but I'm always smiling on the inside.
11:12Alan Wynne's one to watch.
11:14He seems to understand that that salmon goes with Asian-inspired flavours.
11:18I think he's making something rather good.
11:21Salmon only needs to cook for a matter of minutes.
11:24It needs to flake and fall apart.
11:3551-year-old Alfie Bowe is an award-winning tenor, famed for performing in Les Miserables,
11:42and has recorded over 20 albums, including four number-one records with Michael Ball.
11:49Working with Michael Ball, I call that community service.
11:54Inspired by classic comfort dishes and the food of Italy, he frequently cooks for friends and family.
12:00There was a time when I was thinking of going to culinary school, but then I realised that it's harder than it looks.
12:11Then I decided, no, I think I'll just stick to singing.
12:15So, we're both from the north-west of England.
12:18You grew up close to Blackpool.
12:20I did, yeah, yeah, just north of Blackpool, on the Fylde Coast.
12:23It's beautiful up there.
12:24Literally spent my childhood being taken to the Illuminations.
12:27I know, and I switched them on once.
12:29No!
12:30I did, I turned on the Illuminations once.
12:31You must be our biggest celeb that we've ever had in here today.
12:36So, you've got prawns, do you work with prawns usually?
12:38Not normally, no, no, I don't.
12:41Tell me what you're cooking today.
12:42Well, I've gone for sort of like an Italian theme.
12:45I've even got my dough ready for some pasta.
12:48OK, this all sounds very impressive.
12:54I love Italian food.
12:56I do eat a lot of it.
12:57It's my go-to restaurant when I've got time off.
13:00We are being promised from Alfie a bowl of pasta with prawns and walnuts.
13:05Fantastic.
13:06He's making handmade pasta, which tells me it could be a really good cook.
13:12Those prawns need to have a nice bit of colour,
13:14then be dropped into the sauce at the last minute,
13:16then the sauce and the pasta come together to become one
13:19and it becomes a lovely mixture.
13:2515 minutes left.
13:27One five.
13:29Wish me luck.
13:33Noreen Khan was a presenter on the BBC Asian Radio Network
13:37for 12 years before taking on a career as a stand-up comic.
13:41As a child, she would often help her father grow fresh produce
13:45on his seven allotments.
13:49And do you cook at home?
13:50Occasionally, yeah, I do.
13:51I live alone, so it's kind of hard sometimes cooking for one.
13:55Yeah.
13:56But then I get quite spoiled because I go and see all my sisters and my family.
13:58How many sisters?
14:00I've got four older sisters.
14:01Are you the baby?
14:02I'm the baby of the family.
14:03I'm the youngest of eight.
14:04You haven't lifted a finger your entire life, have you?
14:06No, no, that's not entirely true.
14:08No, no.
14:09I'm very independent considering, but it has made me a little bit of a lazy cook.
14:13We had like a rota at home and my job was to water the plants, which I'd always forget to do.
14:24So cooking wasn't really on the agenda for me, you know?
14:27No, I did get one of the more difficult things.
14:32Yes, they're oranges, we all recognise them, but how do you make them the star of the show?
14:38I think they're done.
14:40An orange cake.
14:41Fantastic.
14:42Then that's all right.
14:44Lovely light sponge, flavoured with orange rind, being really fragrant.
14:48She put orange juice in and realised it was too wet, so she's used desiccated coconut thinking on her feet.
14:53That's fantastic.
14:54It needs to be cooked all the way through and it can't be raw cake mixed in the centre.
15:00We're going to get whipped cream flavoured with orange rind.
15:03More orange, which is good.
15:05The cakes, I think maybe I'm just going to give them another minute or two.
15:10And then I think I should be all right.
15:14Ten minutes left.
15:16It's a little bit cloggy, but I think I've overcooked it.
15:29I don't know what I'm doing here with this, but I'm just trying to make it look round.
15:35You've only got two minutes, two minutes left.
15:39Now, Alfie, what's going on? Are you feeling good?
15:41I don't know yet.
15:43Don't know yet.
15:51I'm just going to have to go.
15:52Ooh!
16:03What happened?
16:04One fell on the floor.
16:05You dropped one on the floor?
16:06Because I opened it and it fell on the floor.
16:08Yeah.
16:09Right, you can save this.
16:10That's it. Time's up, everybody. That's it. Done.
16:24Literally shaking through the old hole of that.
16:27I've got my chicken caught. That's the main thing.
16:29I've got my taters.
16:31I've got to be a bitch. I think it'll be all right.
16:32Can Gladiator Jodie enter the arena?
16:36Let's go. Good luck.
16:40Hello.
16:41Hi.
16:42First up is Gladiator Jodie, whose pan roasted her ingredient of chicken thighs in chilli, garlic and pepper, and served it with buttered garlic potatoes, broccoli and roasted peppers.
16:55You're asked to make chicken the star of the show, and it really is on this plate.
17:08Festooned in chilli flakes.
17:10Really, really good chicken.
17:12I love what you've done with the skin.
17:17It's so buttery and oily.
17:19However, it could be a bit crisper.
17:24Potatoes are lovely and soft.
17:26I think you played it safe here.
17:28But overall, good chicken.
17:31All this needs, Jodie, is a sauce.
17:34Something to give a bit of moisture, because everything else is pretty good.
17:38Yeah.
17:39We've got soft peppers, which is really, really sweet.
17:42Broccoli, which you cooked very, very nicely, which is great.
17:46Just needs a sauce.
17:47OK.
17:51I just went blank.
17:55I was like, what do I do?
17:56And then I thought, you're literally cooking chicken and you love chicken.
17:58So once I found my feet, I was fine.
18:09Reality star Ashley has turned his ingredient of Romanesco into steaks,
18:14which he's pan-fried in butter and garlic,
18:17and served with oven-roasted pork, baked onions,
18:21Romanesco leaves and buttered new potatoes.
18:24You created this beautiful piece of art.
18:36You've made a Romanesco steak.
18:39It's soft, it's well-seasoned, it's incredibly buttery and decadent.
18:44Delicious.
18:45The potatoes, you've just served them whole.
18:48You've left the skins on, so they could be a bit crisper.
18:51But the Romanesco, yes please.
18:54The pork itself is cooked a lot.
19:00And it's so dry, it's close to biltong actually, to be fair.
19:06But listen, the Romanesco, I think you've done such a great job with it,
19:10and it tastes really good.
19:15You know what, right now I'm feeling quite good.
19:18It wasn't a total disaster.
19:19And I feel like it's gave me a great starting point
19:23to now head on to better things in the competition, hopefully.
19:29Hello.
19:30Welsh rugby legend Alan Wynne has made an Asian-style noodle dish
19:35using chilli, garlic, soy and honey,
19:38and pan-fried his ingredient of salmon in lemongrass and Sichuan pepper,
19:43topped with crispy salmon skin, peppers and spring onion.
19:47Your salmon's cooked really nicely, the skin is crispy.
19:57There's little flavours here, hints of garlic and ginger going through it,
20:01and it delivers the way it should deliver.
20:03I think that's great.
20:05I think you understand flavour, but it was very subtle.
20:09Just don't be scared of us. Pack it on.
20:12Your noodles are a little bit still stuck together.
20:14However, I could quite easily eat that plate.
20:18OK.
20:20Yeah, it was far more daunting than I thought it was going to be at the start.
20:24But, yeah, hopefully a little bit more prepared for whatever's next, he says.
20:31Classical singer Alfie has pan-fried his ingredient of prawns
20:36and made his own pasta to serve a prawn linguine
20:40with a tomato, chilli and caper sauce and walnuts.
20:45You're ambitious because you made your own pasta.
20:51You've got a great palate because your sauce is fantastic.
20:54Sweet tomatoes, salty caper, the prawns are overcooked.
20:59But Alfie, I think that's a great start.
21:02Thank you very much.
21:03That sauce is truly rustic. Tomatoes, capers and chilli, it's still sweet, it's fiery.
21:10The walnuts give this lovely nutty crunch.
21:15And for your first cook in this kitchen, that is impressive.
21:20OK, thank you.
21:22I was shaking a lot.
21:24But, yeah, to make a dish and complete a dish, I was fairly pleased with myself, I think, you know.
21:33Finally, it's stand-up comedian Noreen.
21:35She got oranges and has made an orange sponge cake with desiccated coconut, served with whipped cream, orange rind and pistachios.
21:44This is a rather lovely cake, with the cream on the side and the orange and the pistachio.
21:56I'm enjoying it.
21:57The orange is the star of the show.
22:00And I love the fact that you dropped a cake on the floor, breathed and then just served what you had.
22:08Your cake is really good. Lovely and crispy on the outside.
22:12This is impressive.
22:14You've made a cake without a recipe. Good on you.
22:18Trust me to drop the cake.
22:20But, yeah, it wasn't too bad.
22:23Could have been better.
22:25But I feel relieved.
22:27Well done, celebrities.
22:29You've survived your first challenge.
22:33So we will see you very, very soon.
22:36I'm very excited for what comes up next.
22:39Off you go.
22:48I'm mighty surprised by their food, because when these five walked into the MasterChef kitchen, nerves aplenty.
22:55They came in like lambs and some of them left like lions.
22:59Isn't it wonderful to see them bloom into different people once they've got that first challenge under their belt?
23:05Job one done.
23:06Job one done.
23:07Alfie's prawns were certainly overcooked, but it was impressive to see him de-shelling them and de-veining them.
23:16I think he probably had the most complex dish in the room.
23:19Made in tomato sauce, made his own pasta, and it worked.
23:23I was working 100 miles an hour and it was crazy.
23:26I was really feeling the tension in there, but hopefully I'll calm down.
23:32Ashley, we got a lovely Romanesco steak cooked beautifully, seasoned really well, quite delicious.
23:38But that pork was like shoe leather.
23:42Alan Wynn's dish for me was almost too subtle, but he clearly made the salmon the star of the show.
23:49It could have been a bit more robust, but actually, as a dish, it tasted really, really good.
23:54Jodie is clearly a novice cook.
23:57It could have done with a sauce, but actually a decent dish.
24:00The chicken was cooked really, really well.
24:01I've dropped a cake. It can't get worse than that.
24:04Noreen's cake delivered the goods.
24:06Well, it's nice and crispy around the outside and a nice light texture to it.
24:10You're ready for it next round, aren't you?
24:12I'm just eager to know what it's going to be and to get in there and get it done.
24:16We've got some really good food, but next it's time to test their palate.
24:22I love this round because it's nothing they could have ever imagined.
24:33We're welcome back, celebrities.
24:44If you're going to become great cooks, you need a good palate.
24:51And now we're going to put that to the test.
24:55I'd like to think I've got an okay palate.
24:58Yeah, I'm probably setting myself up for a big fall there, but I'd like to think it's okay.
25:01In front of us here are 25 ingredients, and your job is to identify as many of these ingredients as you possibly can by tasting them.
25:17Should you incorrectly identify an ingredient, you will be eliminated from this challenge.
25:29Amongst them, there could be fruit, vegetables, meat, fish, dairy products, and maybe the odd bakery item.
25:39The winner will receive 10 minutes extra cooking time in the next round.
25:45Oh, okay. Do you know what? I'd love to win this challenge because I need those extra 10 minutes.
25:50They'd make such a difference.
25:52To make sure that you're relying mainly on your palates, we are going to do this challenge blindfolded.
26:00And on, I'm deaf, and now I'm going to be blindfolded, but got a great sense of smell and a great sense of taste.
26:13So I think, if anything, being deaf is actually going to help me in this challenge.
26:15Jodie, can I just check something? Are you okay to be blindfolded?
26:20Yeah, I'll be fine. I'll get on with it.
26:26Having that sight taken away from you does make a huge difference.
26:31It's really up in the ante. I can't rely on my eyes and they're not that good anyway, but this is making it so exciting.
26:46Alan Wynn, there you go.
26:52Cube number one. Ah, there we go.
26:54Feels a little bit spongy.
26:56Cucumber.
26:58Still in the game.
27:02Jodie, in front of you there's a tile.
27:06Ooh.
27:08Is that a bad ooh or a good ooh?
27:09A bad ooh.
27:11This cube feels really wet.
27:15I put it in my mouth and I know straight away, it's a tomato, innit?
27:21Do you not like tomatoes?
27:22Not really, no.
27:24It is a tomato. Correct answer.
27:26I hope the next cube tastes better than this one.
27:30Ashley.
27:31Here is your cube.
27:34Ooh.
27:36Feels quite nice actually.
27:37Cube one.
27:38It's wet.
27:39It's smooth.
27:40It's firm.
27:45Ah, I love that.
27:46I'll eat all of that.
27:47There's a distinguishing taste.
27:48I know it.
27:49Pineapple.
27:51Ashley, it is a pineapple.
27:53It's like playing a game and I feel like I'm a big kid.
27:57Alfie.
27:58Yes.
28:01OK.
28:03I smelt it and I knew exactly what fruit it was.
28:07Definitely an orange.
28:08It's an orange.
28:09It's an orange.
28:10Well done.
28:12Noreen.
28:17It's cold.
28:18Feels like a melon or something.
28:25Um, melon.
28:26That's so a melon.
28:32Good round everybody.
28:33Well done.
28:34Yeah.
28:35Now things will start to get a little bit more difficult to identify.
28:40Adam win.
28:41A gift from me.
28:44Cube number two, relatively hard.
28:47The blindfold is making me question myself so much.
28:53Um, one more.
28:57Oh, there we go.
28:59Mango.
29:01It is definitely mango.
29:03Congratulations.
29:06This cube is literally rock solid.
29:11What's the smell of hope?
29:12This is crunching off my teeth.
29:17I think I know what it is because I don't like it.
29:20A carrot.
29:21It is a carrot.
29:27It's softer than the pineapple.
29:29It's still wet.
29:30It's still squishy.
29:31As I take a bite, I know it.
29:34I eat this every single day.
29:39Watermelon.
29:40Well done.
29:41Yes.
29:44Alfie, it's time.
29:45Cool.
29:46It's in front of you.
29:48So this cube is really squishy.
29:52Oh.
29:53It's really sharp.
29:55That's a lemon.
29:57Alfie, take your blindfold off.
30:00Oh no.
30:02Grapefruit.
30:04Is it not?
30:05Alfie, it's lime.
30:07Lime.
30:09Sadly, Alfie, you are eliminated from the challenge.
30:15Good luck, guys.
30:16I'm so disappointed that I got it wrong.
30:19I should have taken longer to think about it.
30:25Oh.
30:27Feels very rubbery.
30:28Feels like plasticine.
30:29It's very sticky.
30:30So at first I'm thinking maybe it's a bit of toffee or a bit of caramel or...
30:35Oh, no.
30:37It's a fruit.
30:39Not a date.
30:40It's a...
30:41Oh my gosh.
30:42It's a apricot.
30:44Please remove your blindfold.
30:45Oh.
30:48Oh.
30:49It's a prune.
30:50Oh.
30:52You're eliminated from the challenge.
30:55Got it.
30:56See you soon, mate.
30:57Yeah, see ya.
30:58Come on, Noreen.
30:59You could have done better.
31:01Three remain standing.
31:04You ready?
31:05No.
31:07That's the spirit out of the way.
31:09Sorry, too honest.
31:11Now, it really does start to get tough.
31:22It's the middle of a vegetable.
31:24I'm going to have to say cauliflower.
31:26Very good palette.
31:27That's mad.
31:28Doesn't even smell of anything.
31:33Jodie, let's go.
31:40Smells like meat, if you ask me.
31:43I don't know what this one is.
31:44It's got skin on it and it's mushy.
31:47I feel like I've had this before and I don't like it,
31:49but I don't know what it is.
31:50It's a bit sweet.
31:51Bit like maybe a kiwi.
31:54Take off your blindfold.
31:58It's butternut squash.
32:00And I don't like butternut squash.
32:02You don't like butternut squash.
32:04I've had butternut squash before, but I don't eat a lot of it,
32:08so that's probably why I couldn't figure it out.
32:11I now know you don't like tomatoes, carrots,
32:14and you don't like butternut squash.
32:17Jodie, you're eliminated from the challenge.
32:21It's human.
32:26Ashley.
32:28It's very sticky.
32:33I know what it is, but I think I'm being tricked.
32:36This is going to be completely wrong,
32:38but it tasted like a jam donut.
32:40It was a jam donut.
32:42Yes!
32:43Yes!
32:44I'm so happy.
32:45But it's about the taking part.
32:46All about the taking part.
32:51We are going to go to sudden death.
32:53You are now going to taste at the same time as each other.
32:59Alan Wynn's an amazing competitor.
33:01I'm glad to be standing next to you, mate.
33:03Likewise, bud.
33:04I need to beat this guy, but I feel like the odds are really stacked against me at the minute.
33:10We're going head to head.
33:13It's pretty tense.
33:17It's cake-like, but firmer than cake.
33:20Tastes like chocolate.
33:23It's in like a chocolate, but I don't know. I don't know what it is.
33:30It's so annoying because I want to win this so badly, but the name doesn't come to mind.
33:36What is it, Alan Wynn?
33:38A chocolate brownie.
33:40Ashley.
33:41It's like a kind of form of, like, jelly.
33:43So, what are you going to say? Jelly?
33:45Yeah.
33:46Gentlemen, remove your blindfolds.
33:49We have a winner.
33:53Alan Wynn.
33:54You're correct.
33:55It's a chocolate brownie.
33:59Ashley.
34:01It was a jelly of type, sadly.
34:04Turkish delight.
34:05It's that...
34:08Well done, mate.
34:10If you're not first, you're last.
34:12And I am absolutely gutted to be last.
34:17Alan Wynn, you get yourself ten minutes extra cooking time in the next challenge.
34:20Thank you, gentlemen.
34:21Well done, boys.
34:22That was amazing.
34:24This show is bringing something out of me that I felt like I lost.
34:28A happy, jovial and fun spirit.
34:31I had a really good time.
34:33Who won?
34:34Well done, guys.
34:37Alan.
34:38Yeah, but, well, he knew it, though.
34:39He did know it.
34:40That was an interesting one.
34:41Obviously happy to have the extra ten minutes, but I think I've got to temper my reliance on it.
34:44Hopefully I don't necessarily need it.
34:46Welcome, celebrities, to the MasterChef street food market.
34:59There's nothing I love more than walking through a festival or down a street and seeing a truck selling something that's delicious, maybe a bit naughty.
35:14That's what street food is all about.
35:27Wow.
35:28What we want to know now is what you would serve from your own food truck.
35:33This just gives a bit of an insight into you as a person, maybe influences from your heritage, or maybe it's just something you just love.
35:40You all have one hour, except for Alan Wynn, who has an extra ten minutes, because he won the palate test.
35:49Make it indulgent.
35:50Make it delicious.
35:52Let's cook.
35:58Wherever I travel in the world, the first thing I do is I search out the street food.
36:03It tells me a lot about the country.
36:06It is the foundation of what does become great restaurant food.
36:11It's about eating as if you're not really worrying about calories and all of the naughty things.
36:17You're just having fun.
36:18I'm a bit calmer than I was trying to enjoy it now.
36:24And just, yeah, just have a bit of fun with it, really.
36:28Alfie, you must have been to some street food trucks.
36:31Yeah, every festival I've performed at have incredible food trucks.
36:36Do you eat before you sing?
36:37Yeah, I do. Not during, while I'm singing. I don't do that.
36:40Beforehand, I do.
36:42Alfie, you've got very few ingredients on your bench.
36:45I have. I think that's the best thing about food truck food.
36:48It can be simple, but tasty.
36:50What are you making?
36:52Smashed spuds with parma ham and pecorino cheese and deep fried sage leaves.
36:58What is your influence for this?
37:00You know when you used to go and buy a bag of chips?
37:02It's a sort of a posh version of that.
37:05I'm hoping that in this simplicity there is genius.
37:08I hope so too.
37:10With this dish, I'm hitting the brief, but I'm not even thinking about it going wrong.
37:15If I start thinking about it going wrong, then it will.
37:19Alfie is frustrating me greatly.
37:22He's proven that he is quite a good cook.
37:25Why is he making something today that he could have finished in 15 minutes?
37:30We've really only got four component parts of this dish.
37:34Potatoes, which have to be crispy.
37:36This is more like mashed sponge to be honest.
37:39Sage, which has been deep fried, which can't go bitter and can't be burnt.
37:42Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it.
37:48And ham, which also needs to be nice and crispy.
37:52Alfie's potatoes look delicious.
37:55We've scaled it so far back, we're not seeing any ambition.
38:02Celebrities, you've had 20 minutes.
38:04I've probably made a rod from my own back doing relatively well in the first couple of challenges.
38:12But I'm pretty happy so far with the way it's gone.
38:17Oh, look at these.
38:22Alan Wynn, you've played in stadiums around the world.
38:26Surrounding stadiums, they're usually food trucks.
38:28What's yours going to be called?
38:29Big Ars Food Truck.
38:30It was a nickname I was given affectionately as a younger man.
38:35Hopefully it was affectionately anyway.
38:36What are you actually cooking?
38:37I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw and then a classic tzatziki.
38:45As a sports person, are you allowed to let yourself off the leash and just eat what you want sometimes?
38:49This is, I suppose, where this recipe comes from.
38:52One of the most important men in the team environment when I was playing was a chef.
38:57And we used to have themed dice, so we'd have Japanese, Mexican, Greek, and this was one of his.
39:02But this is my take on it.
39:03You've got 10 minutes on everybody else.
39:04Yeah.
39:05Bit of an advantage.
39:06Yeah.
39:07Use that wisely.
39:08Cheers.
39:12Alan Wynn is the choir of Sasa.
39:14He's putting something really quite complex.
39:19Those koftas are quite big.
39:22He's mixed lamb and pork mince together.
39:24The pork mince will give it flavour but also the fat will keep it nice and moist.
39:28I love tzatziki, I love kofta, I love flatbread, but there's danger points with all of them.
39:35If that tzatziki's under-seasoned, it's just yoghurt and cucumber.
39:40If the flatbread doesn't work, we've got cardboard.
39:43And if those koftas aren't cooked all the way through, I'm not eating raw lamb and pork mince.
39:47Come on, mate, have you got this?
39:49Yeah, I got it, I got it.
39:50Yeah?
39:51Yeah, yeah.
39:52Feeling good?
39:53Yeah.
39:57I'm hoping that John and Grace will see that I actually have the potential to be quite a good cook.
40:04And that my food can be edible and it won't be thrown on the floor.
40:10Noreen, you're a vegetarian.
40:11Yes.
40:12Stroop food around the world that's vegetarian is amazing.
40:15So are we getting something that you truly love?
40:18Yeah.
40:19So I'm bringing some of my, like, personal favourites, which includes potato cutlets, which are called aloo dikis.
40:25So this classic tiki, or you call it sometimes a cutlet, looks like a little potato cake.
40:30Yes.
40:31We had them quite a lot as kids, because my mum was vegetarian as well, so she'd make aloo dikis quite a lot.
40:35But I'm going to have a bit of a twist.
40:36I'm going to add beetroot and carrots to the cutlets, covered in breadcrumbs,
40:41and then some curried spicy chickpeas on the side.
40:46And then mint chutney sauce.
40:48But it will have mango in it as well.
40:50So what would your food truck be called?
40:52It's going to be called kana truck, because kana in Urdu means food,
40:56and obviously kana is a play on my surname.
40:59Kana truck is open.
41:01It certainly is.
41:02Good luck.
41:04Noreen's making for us a classic Indian dish, aloo dikis.
41:10Looks like a little potato cake.
41:12She's flavoured with beetroot and carrot.
41:14And we've got the flavours of coriander and garam masala, and spicy with chilli.
41:20I just hope those dikis aren't soggy, because the moisture from beetroot and carrot,
41:25I hope they don't fall apart in the fry pan.
41:27I hope Noreen fills everything with lots of spice and makes sure that yogurt mixture with that mango is lovely and refreshing.
41:34Noreen is using chickpeas at the side.
41:38They can be very, very bland if they don't have the right amount of seasoning and spice.
41:42I'm worrying that she's going to pack all this flavour and heat into the cutlet,
41:46whereas the chickpeas could be a drub wet Wednesday.
41:49That's 30 minutes left.
41:5530 minutes remaining.
42:00Cooking your own menu, that pressure piles on.
42:04But I'm ready for the challenge, because I operate great in chaos.
42:09Well, I like to think so anyway.
42:11We'll see and find out.
42:16What's the influence for your food truck?
42:18I'm a boy from an island in the Caribbean.
42:21The food is tasty, it's fiery, there's always vibes, energy and music around it,
42:26so I kind of wanted to bring a bit of that energy with this dish
42:28and create something that hopefully tastes good.
42:31What are you cooking?
42:32Aki and saltfish with dumpling and fried plantain.
42:35Oh, fantastic!
42:37Who taught you to cook this?
42:38So, my auntie and my godmother, Tina and Sharon.
42:41Caribbean people don't have measurements, they just throw it in, go by feel,
42:45and that's what I'm going to do today, and hopefully you'll like it.
42:48Aki and saltfish.
42:53Aki, a fruit off a tree which is quite slippery,
42:57and when seasoned well is delicious.
43:00With that we've got saltfish, fish which has been cured and preserved in salt.
43:05The problem here is that the saltfish could end up being very, very salty,
43:09but I can see that he's rinsing it time and time again.
43:12I love a Caribbean dumpling.
43:16This is the moment of truth.
43:18If I get this wrong, I am going to get my ass handed to me when I get home.
43:24I want them to be slightly harder, the bit of texture, but still oily
43:28and go perfectly with the aki and saltfish.
43:31So that's 20 minutes to go. Alan, 30 for you.
43:43I feel like my face is different to what I'm actually thinking. I'm in the zone.
43:50We've got what looks like pudding.
43:54Yeah, yeah, I'm going for sweet because I've got the biggest sweet tooth light ever.
43:58So I'm basically doing a Yorkshire pudding wrap filled with chocolate spread,
44:04Greek yogurt mixed together, strawberries, whipped cream,
44:07hazelnuts and then honey on top.
44:10It's inventive. I like it.
44:14Jodie's taking a Yorkshire pudding which is normally served savoury
44:19with Sunday lunch and she's turning it into a very decadent pudding.
44:25Are they all right? Because I don't want to overcook them too much.
44:30That Yorkshire pudding is going to be wrapped up with a filling.
44:33Strawberries, chocolate, hazelnut, Greek yogurt and honey.
44:39That's sweet.
44:41But actually, it's naughty, it's exciting
44:43and it's not something you have every day.
44:45That's what great food trucks are all about.
44:47What's the food truck called?
44:50Puds and hugs.
44:51You get a free hug with every Yorkshire pudding.
44:53One of the sports you were famous for is coal carrying.
44:58Yeah, the Yorkshire World Coal Carrying Championships.
45:01Yeah.
45:02You run a mile uphill with a sack of coal on your shoulders.
45:05And I just did it every year.
45:06Won it five times and I'm even doing it this year as well.
45:09Wow.
45:10You're so Yorkshire, aren't you?
45:12Huh?
45:13Honestly.
45:17I feel like I've got a lot of pressure on my shoulders.
45:19I'm doing this for the whole of Yorkshire.
45:21So it better go right because if it don't then I'm sorry to let Yorkshire down.
45:29So that's four minutes left.
45:30We're coming to the end.
45:31Four minutes.
45:32Literally just to play it now.
45:34Where do these go?
45:45Done.
45:46Alfie?
45:47Yeah?
45:48You seem to be finished.
45:49About half an hour ago.
45:52It's the only time I've ever seen anybody washing up.
45:54I'm shirking.
46:07Ha ha ha.
46:10Okay, so that's it.
46:11Time is up.
46:13Alan, when you have ten more minutes.
46:18No pressure, big dog.
46:20Make it count.
46:21Right, I'm putting the shoe in pressure, buddy.
46:23There's all that time, dog.
46:28How much longer do you think you've got to finish off?
46:31I'm using every last drop.
46:32Are you?
46:33Yeah.
46:34Alan, when?
46:35Yep.
46:36Two and a half minutes.
46:37Yep, thank you.
46:38Two and a half minutes, please.
46:40That'll do.
46:41That'll have to do.
46:42All done?
46:43Yeah, thank you.
46:46So is this what ten minutes extra does?
46:48Yeah.
46:49Man.
46:50I've done better versions.
46:51I was like, I was too slow at the start.
46:54Alfie.
46:57Hello, Alfie.
46:58Hi.
47:00First up is Alfie, whose food truck offering is deep-fried crushed potatoes, topped with crispy
47:08farmer ham, pecorino cheese, and deep-fried sage leaves, served with sour cream.
47:23Boom.
47:24The little potatoes, crispy all the way through, not greasy in any way.
47:28That lovely salty pecorino cheese, wonderful, adding the seasoning.
47:32The crispy ham giving smokiness at the same time.
47:35The little bits of sage sprinkled across the top, giving real flavour of Christmas stuffing.
47:40And then the sour cream around the outside, giving sharpness.
47:44Fantastic.
47:45Alfie, there is so very little to this dish that you had enough time to write a new Christmas album.
47:55However, this is a big, stonking, tasty, decadent bowl of food.
48:01And I'm in for it.
48:07To get a boom from John, that's a big confidence booster for me.
48:12So, yeah, I'm very happy.
48:15Alan Wynne.
48:16Alan Wynne's food truck dish is paprika and chilli spiced lamb and pork kofta,
48:26with red cabbage and carrot salad, served in a flatbread with tzatziki sauce.
48:32You had ten minutes extra, you needed every minute.
48:34Yeah, I did.
48:41As a food truck dish, I think it's brilliant.
48:43Your kofta, lovely and moist and juicy, lovely crust around the outside.
48:48But it could do with a little bit more power, because you can spice it up a little bit more.
48:53Sweet red cabbage, carrot, and lemon juice, make it nice and sharp.
48:57That's good.
48:58But give it some warmth.
48:59Go for it.
49:00OK.
49:01Your bread is slightly too thick.
49:05However, it is delicious.
49:07I am enjoying it.
49:08I like the kofta, but more spice.
49:11Mm-hmm.
49:14Feedback was fair.
49:15Moving forward in the competition, make sure I keep chasing the flavour and chuck everything out of it.
49:20Noreen has put her own twist on a classic Indian dish, aloo tiki, beetroot, carrot and potato tiki cutlets, served with turmeric and chilli spiced chickpeas, mint, coriander, chilli and mango chutney and yoghurt.
49:39The cutlet, it's a great idea, the beetroot to give it vibrancy and sweetness and the carrot and the potato to give it firmness.
49:54However, there's so much moisture has gone into that.
49:58What's ended up in the plate is very damp and the cutlet has not worked at all.
50:03Noreen, the chickpeas are lovely and vibrant, slightly soft, chilli heat on the back of my throat.
50:10Your chutney, wonderful, different sort of heat.
50:13And I like the sweetness of that mango.
50:15I think the tikis are almost there.
50:17But those potatoes need to be drier to get the structure.
50:22Little bit disappointed, but there's always a next time.
50:25In this case, the next time's got to be really good now.
50:28It's going to get serious.
50:29Inspired by his Caribbean heritage, Ashley has made ackee and saltfish, salted cod with peppers, tomato and ackee fruit, spiced with garlic and curry powder, served with fried dumplings and plantain.
50:47The presentation, it's like a sunset. It's lovely.
50:51I'm very much enjoying what you've cooked for us.
50:58The ackee itself, slippery as it should be.
51:02Crispy bits of peppers and onions, cooked really, really nicely.
51:05The saltfish, not too salty.
51:07I really like the curry powder going through it, the flavour of chip shop curry sauce.
51:13So it's quite comforting at the same time.
51:15I think it's a great dish.
51:17The dumplings, they are outrageous.
51:21Pillowy soft in places and then squidgy like doughnuts.
51:26I can clear this plate.
51:28Thank you very much.
51:29I can't keep this smile off my face because I smashed that dish.
51:35I feel really great.
51:38Finally, it's Jodie.
51:42Inspired by family Sunday lunches, she's made a Yorkshire pudding wrap filled with strawberries, Greek yogurt, chocolate spread, hazelnuts, whipped cream and Yorkshire honey.
51:57I think Yorkshire pudding is really beautifully made.
52:09The hazelnuts give you sort of a real lovely nuttiness but also giving you a crunch.
52:13I mean, it's so sweet but I really like it.
52:17Perhaps the Yorkshire pudding itself could have been sweeter.
52:22However, I love the innards.
52:25The chocolate and the strawberry and the fact that you put the Yorkshire honey in too, just to make it even more Yorkshire.
52:32To me, this is just so bang on brief and you get a free hug too.
52:37What is not to love?
52:40I think I'm feeling relieved.
52:42I hope I did Yorkshire proud and if I didn't, I apologise.
52:48Celebrities, thank you so much.
52:51We have eaten well and every time we see you, we just learn so much more about you.
53:02All five of you already, without realising it, have grown in confidence and you are learning really, really quickly.
53:07The quicker you learn, the better.
53:10Because it's going to get a little bit hotter in the MasterChef kitchen very soon.
53:21How fascinating was that challenge? We've suddenly got five very good cooks.
53:28We've got sports people and entertainers and there's this competitive edge, you can feel it happening.
53:34Today it was like a nice little vibe in the kitchen.
53:37We're seeing a creative side there from Jodie.
53:40A Yorkshire pudding into a dessert.
53:42I loved Jodie's street food because it was sweet on sweet on sweet with a little bit more sugar.
53:47Ashley really surprised me.
53:50Ackie and saltfish.
53:52That was really well flavoured with the curry, but the dumplings, sensational.
53:55When he plates up, there's a real creativity, this finesse.
53:59That extra time was a curse.
54:01Oh.
54:02But, nah, here's where it is. I got it out.
54:04Alan Wynn needed those extra ten minutes.
54:07Those cookers should have been spiced more, but he's got the technique.
54:10He's scared to load flavour into food.
54:13I find it mad how much flavour they want.
54:16I'm like, do they really want that much flavour?
54:18Yeah.
54:19Alfie, those potatoes, although relatively simple, were crispy on the outside.
54:24Salty pecorino. I thought it was fantastic.
54:27It was delicious, but he had so much time left to do more.
54:31So in the next round, if I see you, like, hanging around idly, I'll say, Alfie, can you come and clean my bench, please?
54:36I'll do that.
54:37Give me a hand. No worries.
54:38Noreen cooked for us chickpeas, delicious, smoky flavours of cumin and coriander.
54:44I loved her mango chutney. I loved her yoghurt.
54:47But those tiki were a disaster.
54:50I thought it was a very strong round.
54:52Yeah, everybody.
54:53Mmm.
54:55We have five good cooks.
54:58But from here on in, now the competition gets serious.
55:02Let's see what else they've got to give.
55:06Next time, the five celebrities are back.
55:09Fire.
55:10Fire.
55:11And the pressure intensifies.
55:13Wow.
55:15As they take on the recipes of MasterChef finalist and cookbook writer, Alexina Anatoly.
55:22This is, like, all alien to me.
55:23Bit of a mess.
55:24Okay, breathe.
55:26Before battling for a place in the quarterfinal.
55:29Flavours are just wonderful.
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