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00:00Welcome celebs to your quarter-final the next round we call the pairs challenge
00:26professional kitchens around the world rely upon teamwork and communication so we split
00:33you into two teams Alan Wynn Ashley you are the red team there we go Noreen Alfie you are the blue
00:46team each team is tasked with cooking for us a dish we want two portions of your dish and those
00:57two portions have to look and taste exactly the same as each other the twist is only one member
01:06of the team has the recipe and this is where teamwork and communication come to the fore so
01:14whoever has the recipe needs to guide their fellow team member to make sure that the challenge is
01:21completed reveal your ingredients Alan Wynn congratulations you've got the recipe
01:32thank you very much you've captained a few teams in your life Alan Wynn two or three yeah none as good
01:38as this one mate that's some deep thought from Alfie already I'm gonna give it a go you have one hour
01:51hour let's cook each team leader has been given basic instructions for a different dish with separate
02:05trays of ingredients for every element there's a lot to make and I've got the added responsibility of
02:12giving instructions to Alfie just because one person has got the recipe doesn't mean they're totally
02:17responsible they have to work as a team big pan boiling water how much boiling water do you want
02:23in there Winnie just under half Alfie do you know what we're making the falafel yeah this is about
02:29communication if that falls down they'll end up with nothing fingers crossed listen as we go now
02:35right get your potatoes then and peel them rugby legend Alan Wynn is in charge on the red team he will need
02:43to guide reality star and ultra athlete Ashley through their recipe for aloo tiki served with
02:51crispy chickpeas and topped with tamarind sauce and green chili chutney how would you like them cook
02:57whatever just make them smaller please we need to do the same that way perfect aloo tiki little potato
03:04cakes with a good amount of spice in there crispy on the outside fluffy on the inside they have to make
03:11sure those potatoes are cooked all the way through we don't want absolute fine mashed potato that's not
03:17the idea of aloo tiki aloo tiki has a bit of texture I'll just give you some instructions quickly get
03:23your masher put your potatoes in there then oh this is good we like this I mean you need quite a bit of
03:32grip strength between Alan Wynn and Ashley there are biceps aplenty Ashley struggle a little bit but
03:43they've gone through we have got rice to potatoes for potato cakes Alan was doing one potato a time and I
03:50was doing three so you know once you've done that I should put onions garlic chili all together then
03:59there's the spicing that's the ginger ginger look chili onion onion chili can I see how you've cooked your
04:07onions just chop them small if you go cross-section yeah one way and then the other way 90 degrees you're
04:13the first person I've seen giving actual 90 degrees chop in very precise it's just easier isn't it say
04:20what you see one teaspoon of garam masala they have to be bold with the seasoning Kashmiri chili powder how
04:29much teaspoon he's gonna have to dictate exact quantities of spicing to Ashley both of these
04:36dishes need to taste the same it smells great mate good good put that into the potato mix Alfie yep 250
04:48grams of chickpeas comedian Noreen is in charge of the blue team along with singer Alfie they must make
04:56falafel flatbread and tabbouleh served with a tahini and pickle juice dressing and zoog a spicy herb
05:05based sauce falafel I've never made that never done tabbouleh never heard of zoog a little nervous
05:13well very nervous to be honest a falafel it's an amazing dish made from chickpeas of spices and lots
05:21and lots of herbs deep fried and quite crispy pulse it until roughly chopped when pulsing that chickpea
05:31mixture you need to know when to stop that looks roughly chopped to me hopefully
05:38two or three pulses too much these falafels will not stick together so what we're going to do Alfie
05:46is add the rest of the falafel ingredients have you eaten falafel before yes what do you think is the
05:52secret to a great falafel making the puree not too dry ah wonderful you're right about giving
05:58instructions Alfie yeah I just hope that I give him the correct instructions
06:01Alfie's racing the herd making the falafels he is much more of an instinctive cook so he's making
06:10it up as he goes along I'm gonna put more herbs in I think should I add a bit more in mind then no
06:15I think it'll be fine Noreen is listening to that and asking him what he's done this isn't how the task
06:22works Alfie show me what your pace looks like I think Alfie is just a little bit greener than mine
06:29Noreen's only used half her coriander and half her parsley I don't know if we're gonna get two
06:35plates that look the same and taste the same at the minute we're all right I think celebrities
06:43you've had 15 minutes 45 minutes left still lots to do the aloo tiki mixture made the red team move
06:54on to their sauce tablespoon of tamarind paste don't worry if you get a bit more because they
07:02won't flavor like that tamarind sauce tamarind and dates mixed together with brown sugar sweet and
07:09sticky and sharp and sour all at the same time a pinch of chili powder all boiled together and
07:18then blended to become beautifully smooth have you cooked with any of these things before the
07:24only thing that I recognize is the potatoes but you know we don't want to break a trend that's been
07:28a theme of the whole competition so far how smooth is yours because mine is quite tight stick the pan on
07:35the other side yeah that's good that is yours is better than mine we need to blitz it now all right
07:40and then it'll be done Ash yeah put it into a squeezy bottle please Alan yeah sure you know talk to
07:51me you've got to face me mate yeah squeezy bottle squeezy bottle yeah Alan Wynn isn't speaking loud
07:58enough for Ashley to hear got to dominate the airwaves either Ashley's gonna have to just try and
08:04listen a bit harder or Alan Wynn's gonna have to raise his voice Ash Ash Ash listen to me now all right
08:11I'm listening do you have a shout I have my moments but if it gets that bad in you I'm probably in a
08:19worse situation that it would be on the field but we'll be all right we'll see how it goes
08:23right we're done Noreen it smells nice how are you shaping them then flat yeah across the kitchen
08:33the blue team haven't progressed further than their falafels shall we just fry the falafel now yeah
08:38let's do it then it's done Noreen is just doing one thing at a time the falafels have been made now
08:43they're on frying there's still bread dough to make there's still to build it to do there's still
08:47to be done those falafels cooking probably should have been the last thing to go on how many putting in
08:52there for shall we just do six let's do six falafels are fiendishly hard to fry the oil needs to be hot
09:01enough to make them golden and crisp too hot you're gonna have it burned I just need a device to flip
09:08them over yeah those are gone good TV for you there today Alfie has misjudged the heat right away and
09:19these falafels are burned whereas Noreen's have disintegrated they're not cooked because her and
09:25Alfie have completely different things in the blender nothing like a bit of burnt stuff anyway just to
09:30extra vitamins isn't it you know that's what I'm going with celebrities you are halfway 30 minutes gone
09:3830 minutes left you're gonna have to motor you're enjoying a suffering the red tape they've made their
09:48aloo tiki mixture but they need to shape it into the right size patties and it needs to be fried
09:53ala like that like a mini burger that's it not too thick so they cook through they've still got their
10:01green chili chutney to make and they've got to make their crispy chickpeas we need to drain these chickpeas
10:08chickpeas drained flour salt and pepper in a bowl chuck a peas in there after draining them it says to
10:18pack them dry with a towel to get rid of any excess moisture before the gram flour goes across the top
10:23but they haven't done that and the gram flour has become more like a batter the chickpeas ash you
10:32don't want them to clump together one at a time yeah so they don't stick together Ashley's chickpeas the
10:39gram flour should be nice and thin and make them these little flavor bullets at the moment they kind of
10:47look like stodgy in the pan hello come at me buddy what's next Noreen so now we're gonna do the flat
10:59bread what does she say over halfway and there's trouble at mill for the blue team they are really
11:05behind Alfie one minute but Noreen knows how to make bread we've seen that she can instruct Alfie and
11:12they can both make the flatbreads the same size we're in for a treat I haven't got enough flour did
11:19you have enough I've got enough here mine's only coming up to 180 it's run out yeah what sort of
11:23flour is it which for also I've done the wrong flour okay so different trays aren't they yes Noreen
11:32was just on the verge of making a flatbread with ground flour it would have been a disaster yeah so
11:37you've got a right pickle here Noreen aren't you hey I know her station is a real mess that's where
11:43mistakes lie a little bit of panic there a little bit of panic but it'll be all right Noreen is
11:50starting to realize now that having the recipe may not be a gift at all Alfie oh my gosh
11:56under pressure and I'm making a right mess Noreen that's what size I'm gonna do yeah okay fine
12:05that's too doughy like I think I need to do it a bit flatter oh why is this gone all have you got
12:17other parts of the recipe to do the tabbouleh we've got the zoo making the tahini so Alfie let's do the
12:23tabbouleh okay you know this bulgur yeah so that in hot water for five minutes routine have got a lot of
12:30work to do they need to really push if they finish this on time I am gonna be amazed celebrities you've
12:39got 20 minutes left while the blue team is running well behind the red team is faring much better
12:48listen to me now right two chopped chilies one bunch of coriander what's coriander is that that the leaves
12:55yeah take about a half handful they have their main components ready and are on to their final job
13:02classic green chili chutney it should be vibrant have a really big punch of heat coming from the
13:08chili but be balanced really beautifully with all those herbs ash lemon and lime what you squeeze it
13:14in there don't worry about using a juicer they won't taste the pips because we blitz it up
13:17with time running out the blue team is only just starting a main component of their dish mint tomatoes
13:27cucumber pomegranate seeds and mix that with chopped parsley she said parsley can you tell me no I'm
13:35joking tabbouleh a salad made from borgal wheat they've got to give it lots and lots of flavor a little
13:42bit of lemon juice for sharpness it needs to be really refreshing and vibrant have you made this
13:47before never okay Noreen has now used coriander instead of parsley to make her tabbouleh because
13:54she's panicking what are you most worried about at the moment it's the time I feel that I don't have
13:59enough time we've got 10 minutes left there can't be things missing have you turned your patties yet yeah
14:08yeah just move them off split mine are a little bit burnt don't worry don't worry Ashley and Alan
14:16Wynn are certainly streets ahead of the other team Ashley and Alan Wynn are quite calmly getting their
14:23dish together at this moment in time I'm just putting 100% faith into the skipper which is what
14:29you do when you're in a team and hopefully it'll lead you to victory the blue team 10 minutes to go
14:34they've not made their zoo they've not made their tahini they are vital parts of the dish so for the zoo
14:42add all ingredients except olive oil and water to a food processor or blender dog is a wonder of 10
14:50different flavorings brought together and then emulsified with a little bit of oil so we end up
14:55almost like with a green herby mayonnaise how's it going Alfie oh it's a bit of a stressful one
15:03this one the blue team are in chaos how's panic on the dance floor going oh not good we know you
15:10there Noreen's communication completely gone down the path you got out the oil to that yeah add some
15:16oil yeah and what was it say to add it slowly yeah add the oil and water slowly I'm flying by the seat of
15:23my pants right now celebrities you have just five minutes whatever you got done you need to get on
15:30a plate we're gonna go same plate dinner safe yeah say no not safe no I didn't go in the same way
15:38they're gonna look the same and taste the same gonna look the same ash we're gonna do same plates
15:41right plus remember we got artistic with the same place doing the chickpeas around the outside with just
15:48moments to go the blue team is yet to start plating and are still trying to complete all their
15:54components remove the pickles and drain all but two tablespoons of the pickle juice from the jar
16:02right okay add the rest of the ingredients to the jar and put the lid on shake jar until dressing is
16:09thick I've lost it how much tahini Noreen 60 mils of tahini 60 mils blue team you need to get
16:20something on a plate you need to get something on a plate quick quick quick got just two minutes
16:26pomegranate what's that this pomegranates the fruits cut it in half quit in half come on
16:31sorry sorry sorry sorry so Alfie doesn't add that to the jar make that thick and I'll put it in that
16:38little bowl 30 seconds everybody finishing touches make a decision get on a plate coriander leaves and
16:45put over the top which one's coriander this yes same one we did earlier okay celebrities time's up
17:00step away from your benches please I love you Noreen wow that was something else from here I
17:09couldn't even see his plate I've got extremely bad eyesight so I could just hope that my plate
17:14looks relatively similar to Alan's but who knows red team come on up that's not bad
17:21that is communication the team gentlemen impressive Alan win it's great you've added the little crispy
17:38noodles across the top it gives a bit more texture as well and crunch yeah I must have forgot to tell
17:43them shall we start with you Ashley
17:56the flavor inside that aloo tiki is wonderful the great chutney is sweet with coconut vibrant with that real
18:03lovely green chili my tongue my mouth is alive I love how sweet your tamarind chutney is I'm really excited about the flavors here
18:11your chickpeas delicious but not crunchy too moist and then not enough heat and they were never going to go crispy
18:20however I think the presentation is gorgeous thank you Alan Wynn
18:29all I've wanted from you is a bit of va va va va people have asked that for years when I was playing so
18:41congratulations Alan Wynn you've done it okay it's great those aloo tiki they're lightly fried slightly
18:49crispy on the outside the smokiness coming from that cashmere chili and all those lovely spices coming
18:54together as well going really nicely with that refreshing green chili chutney you've done a great job
19:00Alan Wynn the chickpeas may not be crunchy but I think you've got them just right in the amount of
19:07ground powder and there are parts on them where they've really caught the heat going in the
19:12right direction and I love your tamarind sauce really silky and delicious and sweet
19:17overall this is a great dish both of you honestly definition of flavor you can taste the tiki
19:23you can taste the chickpeas you can taste the chutneys it's really good work thank you cool
19:28it was really wonderful to watch you work together you brought out the best in each other
19:33and when you came up the fact there was symmetry at the end was just joy thank you very much thank
19:39you
19:41welcome big dog it was all right
19:49here you go well done bud i think we could open our own restaurant after that a michelin star
19:54restaurant with a gem on the back yeah there you go Alan Ashley Wynn bit of me's rubbing off on him
19:58already have we've only been together for an hour yeah man it's time for the blue team okay okay
20:14hold on it it's a bit different they're not the same but they're pretty close these both look like
20:22calm dishes but there was no calmness when you were cooking it was tough it was tough yeah yeah
20:29the communication did obviously break down but it did do you need to get rid of the chaos yeah
20:35should we start with you alfie no
20:37okay what i'm learning with you is that out of great chaos good cooking does come i watched you
20:56making the tabulae and you were in peak panic at that point so to have created something so vibrant
21:05with bulgur and the herbs it's delicious the falafel is beautifully seasoned it may be a little burned
21:15but it's a beautiful moist herby falafel it's a pale representation of a zoo but it's delicious
21:23thank you very good your tahini is lovely and smooth and silky sharp with that pickle juice great
21:31you cook more than one flatbread yeah and you had a really lovely one which was round and soft
21:37a b-sided to use the oval shaped one which is too thin slightly dry and it's a bit rubbery
21:44which is a real shame noreen let's do it shall we
21:48while you have got everything onto the plate which is a great thing there are definitely some errors
22:03your falafel the mixture was quite damp when you were frying it and it isn't seasoned as strongly as
22:09it could be the zoo has ended up as a salad and it's quite overpowered with cardamom
22:15tabbouleh we've got coriander in there rather than the parsley it needs to be dressed with lemon juice
22:21it's not sharp like it should be the tahini split you had forgotten to shake the jar that's the chaos
22:29but i think the bread is amazing i will take lessons off you and how to make bread yeah and i mean that
22:35that's some of the best flatbread i've ever eaten on masterchef that is fantastic
22:38i'll take lessons to you noreen was useless
22:50we made that tahini dressing in like 60 seconds there's a talent for you isn't it i mean we should
22:55win for that great team challenge teamwork communication we now know what they're like
23:02absolutely brilliant teamwork from the red team on the other side of the kitchen grace it was a very
23:09different story when they think you can't turn the heat up anymore i tell you what the dial's going
23:15from nine to ten things are about to get serious
23:35welcome back now this is a round where you're going to have to perform because
23:40we are looking for semi-finalists and we only have three semi-final places
23:47to help us make that decision we've invited some special guests finalists craig doyle and amy walsh
23:59a celebrity masterchef winner kadina cox they will be eating and judging your food
24:12two courses one hour and 15 minutes at the end of this one of you is going home let's cook
24:20one hour and 15 minutes at the end of this one of you is going to be eating and eating and eating
24:27oh come on ashley's food is all about home and family as he's going through the competition he's
24:35learning but we need a little bit more ashley needs now not to play it safe
24:40just in case you hadn't worked out arms today
24:47this stage in the competition you have to impress
24:52and that's a lot especially when you're as inexperienced as i am
24:57i'm really stepping into uncharted territory
25:03you got a smile on your face ashley two courses what are you going to cook for us
25:07king prawn bruschetta with fennel and dill salad nice and then the main course is teriyaki salmon
25:13with noodles and pak choi you guys said that i needed to push myself so now i've had to step
25:19out of the realm of comfort and do something i've never done before i just want to really get better
25:23so i can put two plates in front of my sons and not only you're going to keep them healthy but i'm going
25:27to put on a smile on their face when they eat it bruschetta a lovely piece of bread has to be quite
25:34garlicky and oily and crisp i don't know why i'm turning my head as well but seems right
25:42the prawns need to be meaty and crisp with garlic and butter i'm excited for ashley's fennel and dill
25:50salad it needs quite a punchy dressing to lift it that's coriander right we're getting he's putting oil
25:57lemon bit of salt i wonder if it'll be enough main course teriyaki salmon marinating the salmon
26:03first saltiness from soy he's got sweetness coming from honey it's got a little bit of chili sauce
26:07as well give me a bit of a bite oh look at that noodles cooked really really well they're gonna need
26:13a sauce and actually he's not a fan of sauce he's pushing himself but is he taking too much of a risk
26:20cooking dishes he's never cooked before i've got no idea what i'm doing
26:30smiling on the inside alan wynn's food is clean and it's precise all we asked to do was add a little
26:39bit more flavor and it's getting there alan wynn brings an intensity he prepares as if he's almost
26:45about to go out and represent his country is it fair to say you've been preparing for this
26:51competition like a world cup you know there's a part of me that you know whenever i do something
26:56like this i'm still representing my country so i've got to try and do that honor justice what are you
27:00cooking for our guests sirloin steak with sweet potato mash a sauteed spinach garlic mushrooms and a
27:07peppercorn sauce came from wales synonymous for it's beef and lamb steak something i like to cook
27:14quite a bit in the summer on barbecue i'm just gonna make sure i don't overdo it today he needs
27:18to make sure that that fat starts to render down it's seasoned really really well rare coming on
27:23medium rare wonderful he has got to make some peppercorn sauce which coats the back of a spoon
27:28we don't want it to be too thick or too thin and it's got to be full of flavor he's baking the sweet
27:34potatoes in the oven which is great he's going to take them out of their skin which means they should be
27:39nice and dry we don't want wet sweet potato mash and for dessert we've got a caramelized biscuit
27:46baked banana chocolate chantilly cream and rum trifle something i used to have as a child which was
27:52banana with chocolate on the barbecue so it's adult version with a rum in it today is a trifle still a
27:58trifle without sponge or jelly well it's it's layered like a trifle
28:02baked bananas crushed biscuits whipped cream booze i love the thought of this
28:11beast calling a trifle i want definitive layers
28:18noreen's food south east asian flavors honoring her heritage
28:24she is proudly vegetarian the thing is every so often there's a little mistake
28:29for me the veg is a bit under it's quite crunchy i'd like from noreen a dish without a mistake
28:37it's not a dish that i normally make but i thought if i'm going to be on masterchef
28:41then i need to up my game
28:45i'm making courgette ravioli filled with ricotta and spinach so i'm going to make parcels out of the
28:50courgette with a nice mediterranean salad if i have time croutons and then a strawberry cheesecake
28:56food set what ravioli and no pasta yeah noreen you've clearly blown john's mind he likes pasta
29:04everybody knows pasta how about an alternative
29:08i was born in bedford which was known as little italy so i wanted to add something a little bit
29:13italian into my menu i even did gcse italian at school molto bene which means very good that's what
29:21i'm hoping john and grace will say we're being promised from main course courgette ribbons which
29:28are going to be wrapped around a filling of ricotta with spinach and an egg i'm really worried about
29:32the texture of this because if it's too soft you've just got mush with mush inside it's going to be baked
29:39in a tomato sauce with garlic and shallots if she can nail that wonderful but she doesn't have a lot of
29:46time to let those tomatoes cook out just tried it out and it came out quite tasty so i'm hoping
29:52it will work today i'm going to attempt to make really quick croutons we need those croutons to
29:59give texture i don't know it's got no bite at all dessert strawberry cheesecake lovely rich creamy top
30:06and a little thin biscuit base we're getting a strawberry sauce we need a lovely glossy sauce
30:12fragrance strawberry being served the ramekin it's not going to be turned out so she won't know if
30:17that cheesecake is set until such time as we actually taste it oh it's my shortbread
30:28alfie loves to feed he loves big flavors but when he comes into this kitchen nerves take him he's just
30:36got to believe himself and understand that if a mistake happens he can come back from it oh damn
30:41it i forgot to put my sugar in what people don't see when i'm performing as a singer they don't see
30:49the backstage stuff and the nervous energy is kicking in you know i want to please my audience when i walk
30:55out on stage so when i'm cooking food i want to please john and grace for my main i'm doing seared tuna
31:02with an asian style salad with a warm honey and soy dressing bringing a salad to the celebrity
31:11master chef kitchen is that a risk it probably is yeah i'm hoping that i can prove that a salad can
31:17be hearty you seem to have enough for 30 rather than that's the thing with me i like to cook for a lot
31:22of people when i'm on tour and i have a day off i love to check out the food i have spent quite a bit
31:31of time in japan i love the spices that they have the sweetness the kick of the chili so this
31:38is what i'm trying to do today alfie's cooking tuna if we can do this well with a river of pink
31:45running through it and crispy on the outside with all those spices fantastic a really good salad is
31:52difficult a lot of it's just very roughly chopped i wish alfie would stop and think about how textures
31:59affect eat him for my dessert i'm making a raspberry whiskey cream full with toasted oats chocolate
32:10and an almond shortbread biscuit
32:15he used to do this with real definition we want to be able to see the raspberries the cream
32:20the oats and a good amount of whiskey in there he wants to show some techniques so we're getting
32:25a little shortbread as well uh no it's gonna be crumbly it needs to be nice and crumbly slightly soft
32:31almost blonde in color
32:44i am so excited to be back i remember this challenge because i feel like everything that
32:48could have gone wrong went wrong oh the top's coming off they're so hot
32:54calm down you just gotta go for it you've got to be adventurous you've got to push the flavors
32:59it's a massive challenge you have to be brave you've got to show some skill but also make sure
33:06you get it done in time the last time i came to judge i ate some amazing food food that i still think
33:13about now so i'm hoping that today will be a similar experience i'm a bit nervous that i'm not going to
33:22remember the name of my dish when i have to serve it unless i've got something in front of me
33:25actually you've got two minutes to go are you going to get everything on the plate yeah 100
33:32ashley's starter is king prawn bruschetta with fennel and dill salad a bruschetta i always think it's
33:39playing it safe but it depends what they've done with the king prawn i want the prawns to be cooked
33:45to perfection and i want it to be garlicky careful you don't burn that garlic you can smell it be careful
33:50yeah the bruschetta can't be just a bit of toast with oil on it right i want bruschetta like i hadn't
33:55had before okay 60 seconds
34:01got nice textures with the crunch of the salad hopefully a crunch of the bruschetta and then
34:06the juiciness of the prawns it hopefully will work go go go
34:11pleased let's see when they taste it done ashley yeah well done welcome good on you ashley thank you
34:23hello hello guys how are we how you doing not bad thank you this wasn't nerve-wracking
34:29oh no that looks delicious oh okay the smells delicious
34:35today i've prepared king prawn bruschetta with fennel and dill salad and i really hope you enjoy it
34:41thank you thank you so much giving major garlic i love it
34:55to do prawns is always tricky and he's cooked them to perfection there's a lovely bit of heat they're
34:59really really good i love the salad it's really citrusy and peppery and it's just lifted it the
35:07bruschetta i think he needed to have let that char a little bit more and rub some garlic over that
35:13but i've enjoyed it i mean i could finish off those prawns i have
35:21bread's not toasted enough but that's really my own criticism right now but what i am impressed with
35:26is this great fennel salad he's packed in the flavor all right ashley 15 minutes on next course
35:34yeah come on let's go wow look at that look at that it's kind of stressing me out now i've got 15
35:45minutes and i've got a whole main to actually cook never mind put out on a plate ashley's main course is
35:51teriyaki salmon with noodles and pak choi with the teriyaki salmon you have to get those flavors
35:57right it has to be kind of a good balance of the salty and the sweet actually you have four minutes
36:03now oh it's not cool okay what do you mean okay how's it look the other's done 59 degrees what
36:11oh i'll put it in the wrong one you put the oven in the wrong one no i didn't realize it was two
36:17okay i'll tell you what you're going to have to do get the wok on we're going to pan fry it quickly
36:20actually okay quick quick let's go do this this is going to take about four minutes it's going to be
36:25about two minutes open what have you done to john i'm so sorry john salmon it has to be cooked to
36:33perfection come on actually you can do this you've done harder things noodles can't be just boiled is he
36:39going to put something else in there ah there we are let's have a look underneath that lid
36:48hear that we're cooking here actually we're cooking we're moving and shaking okay hopefully he's made
36:54it simple on paper because those flavors if you kind of play on them could be quite nice well done
37:01actually it looks great thank you guys deep breath
37:08host with the most host with the most
37:18so this is teriyaki salmon with noodles and pak choi thank you i hope you enjoy it you've done it well
37:24well done thank you thank you yes my salmon's cooked to perfection so i'm really happy with that
37:38for me salmon aside i'm a bit underwhelmed it's just not packing enough punch
37:45pak choi it's delicious it's crunchy it's flavorsome i really like it and he's done well there
37:50those noodles are not doing it for me so i think there's a little bit of that teriyaki in there he
37:55just needs more i think this is another nicely executed dish from ashley i would eat the whole
38:04thing it could all just deal with a little bit more flavor oh that got so tense i felt like i had so
38:14much time and then no time at all ah man that was stress
38:24you got three minutes down win
38:28we used to play a game when i was playing called hot potato his main course is sirloin steak with
38:33peppercorn sauce sweet potato mash and sauteed spinach and garlic mushroom i'm not overwhelmed but i might be
38:42not my pelican depends doesn't it i think that's a good cue to relax he says a saline steak you want
38:50it to be pink and like juicy on the inside with a nice crust on the outside your steak looks perfectly
38:57cooked happy with that yeah i probably could have done the fat a little bit more but what did the
39:02queen used to say never complain never explain never turn right on a plane that's there we are
39:08that peppercorn sauce it's got to be right it's going to be reduced right and nice consistency to
39:15it go about two minutes it's hard to get sweet potato mash to taste nice i see you do want him to be
39:23putting extra flavors through there just lift that a little bit you've got 60 seconds enough time to
39:28score a try didn't score many of them in my position the sauce looks beautiful and glossy
39:33thanks very much well done you representing wales speak you later good on you
39:44how are we hey captain how are you please thank you so much are you okay
39:51we've got sirloin steak with sweet potato mash sauteed spinach in shallots with garlic mushrooms and a
39:57peppercorn sauce is this more stressful than playing for the lions 100 enjoy
40:07kind of a real meaty manly rugby players dish and he's made it look really dainty
40:12so it looks creamy and he's nailed it yeah yeah he's nailed it
40:17i think the steak's cooked well i'm enjoying it i like how pink it is fat's not rendered down
40:28enough you've got to cook that down a little bit more i enjoyed the sweet potatoes got that little
40:33bit of black pepper going through that and i like the texture peppercorn sauce it's a lovely consistency
40:41shiny and creamy and it cuts through yeah i just want to eat all of this and his food's packing a punch
40:5215 minutes we need to get that trifle made i think it's a trifle
41:00alan winster is baked banana caramelized biscuit and a rum trifle
41:05is it trifle i don't know i'm not looking the most appetizing is it i'm hoping that we see the layers
41:20you want to be able to taste the rum as well ganache is a bit thick cream is under whipped
41:26that's all right it should taste all right if it don't add more rum in it okay we've got three minutes
41:32let's go i'm intrigued but if the flavors work this is going to be bang on your apron does look
41:41like you've just come out of the scrum actually are you ready to go yeah well done good job you
41:46thank you very much good on you now that is a trifle you love this idea don't you
41:53you have a caramelized biscuit baked banana chocolate ganache chantilly cream with rum
42:02i've called it a bit of a trifle but it's up for debate
42:12i love this combination of flavors chocolate banana and rum delicious the chantilly cream's really really
42:17nice the crunch from the biscuit is great and i could sit and eat the whole thing it's not a trifle
42:23but it is that layered dessert a bit like tiramisu which i literally want to steal this for like
42:29christmas dessert that is a glass of happiness i get it i understand now why you love it i do
42:36i feel proud to be honest with you it's done eight plates in hour 15 sometimes it's easy to forget
42:45where you started
42:51okay we've got three minutes are we getting the courgette oh this is really hot packages
42:56do you want me to get that out of the oven we they look great beautiful colors there
43:03noreen's main course is courgette ravioli with the spinach and ricotta filling and a
43:07mediterranean salad with croutons you're doing really well noreen you've got two minutes left
43:12okay so i'm gonna put two on each plate go then
43:17if she serves me a carbless pasta dish i'm stealing it but saying that spinach and ricotta for me
43:25she can make that flavorsome then props to her gently slowly calmly calmly
43:35texture is really important here i'm intrigued to know how she's going to stop it from being a sloppy
43:39mess what do you want them to think when you carry this in oh that looks a little bit mediterranean
43:43a bit italian mediterranean salad it could be good but she really needs to elevate all those flavors in
43:50there go go okay there you go good effort thank you
43:58hi hi how are you yeah good thank you for her main noreen is serving courgette ravioli
44:06filled with spinach and ricotta in a tomato and garlic sauce topped with mozzarella
44:12served with a sun-dried tomato olive and rocket salad and croutons
44:26i was really impressed by how those parcels had held together but i need more ricotta for it to work
44:32you want it to be like creamy don't you the sauce doesn't know what it is a hot salsa or whether it's
44:39a sauce maybe cook down a little bit more would have helped the salad it's all feeling a bit flat
44:46the croutons it's just fried toast there's no flavor on it it's not hit the mark
44:52it needs the crunch of the croutons because everything else is just a little bit soft
44:56we don't have any bite or crunch on the outside of those courgettes that's the problem the texture
45:01is all missing you can't take pasta away from ravioli it's the best bit so you have 15 minutes left
45:09go go go no baked cheesecake means no risk cheesecake in my view which means it has to be full of flavor
45:19and that's sloppy you want the base to be buttery and biscuity i want a bit of crunch to it i'm hoping
45:26she's going to play around with those flavors because if it is just a standard strawberry cheesecake
45:30it has to be perfect i've got a couple of minutes i thought let me just put them in the blaster
45:35because i don't think they've had long enough in the fridge
45:41do you think they're set enough noreen fingers crossed noreen um i hope so happy now yeah now that's
45:48over right off you go well done you thank you good job go and meet your guests
45:58i've made a lovely strawberry cheesecake for you so i hope you enjoy it thank you thanks so much
46:11i don't know how much like a cheesecake it is it's reminding me of like a cream cheese frosting
46:16and the filling needs to be more vibrant strawberry cheesecake really has to pack a punch
46:22the biscuit is falling apart quite easily could have done with a bit more butter in there
46:28the compote on top is very bland she's such a joyful happy lovely person yeah i'd love to see
46:35that personality on the plate just be bolder be braver it's okay it's not quite a cheese cake that
46:43cream cheese hasn't had enough time to set and i think the base is delicious it's butchery but it
46:48hasn't set i'm happy that i've made two dishes that are brand new to me i have no idea what it tastes
46:58like but the fact that i managed to put everything on that plate on time damn um two minutes yep calm
47:11slowly okay calm okay okay okay so alfie's main course is seared tuna and an asian inspired salad
47:20in a warm soy and ginger dressing tuna is a really tricky one because if you don't sear it right
47:27you take too long cooking it it gets chewing but when it's done properly ah it's absolutely delicious
47:33right now here you've got four minutes plenty of time to be calm with that so make it look smart okay
47:40tuna can handle a lot of flavor so i'm hoping it's punchy you're doing really well great colors
47:50i love that an asian inspired salad i really do i think i'll have been to asia a lot with his
47:56singing so i think he's gonna know how to execute this dish last 30 seconds alfie thank you there we go
48:02that's what makes the difference oh yeah well done you thank you hello hello i hope you enjoy this
48:12alfie's main course is seared tuna with fennel seeds cayenne pepper and garlic accompanied by
48:19a mixed vegetable chili and mango salad finished with a warm soy honey and ginger dressing
48:27it's got a kick
48:34i think he's cooked that really really well it's beautifully raw there's a lovely sear on top i
48:39love the flavors in it yeah a little bit fiery but i think he's done a really good job i've been asking
48:45for more flavor and more punch yes it has a little bit of a kick but i like it the fact that he's able to
48:50be so brave for the flavors i'm really impressed with this dish i love the salad mango in it fresh
48:56chilies which i love in a salad really enjoyed the punchy flavors that is a very beautiful accomplished
49:05salad as far as flavor goes fantastic alfie i can smell a delicious biscuit so you're fine you're fine
49:15it's all good thank you thank you you've got 15 minutes okay alfie's dessert is raspberry whiskey
49:22cream full with chocolate toasted oats and an almond shortbread biscuit there's a lot going on like
49:30i'm actually excited to see how he balances these flavors whiskey cream one of life's great pleasures
49:36whiskey cream with chocolate thank you love it plenty of chocolate we all like chocolate don't we
49:42i feel like it's a well-designed dish it could look beautiful are you happy with that i'm pretty
49:49happy with that yes thank you the dine was waiting thank you hello hi oh i've made you a whiskey cream
50:02full it's got raspberries in toasted oats topped off with white chocolate dark chocolate and that's an almond
50:10shortbread with a bit of chocolate on top as well i've got to give you a hug oh i'll bless you
50:15man you look so nervous and you don't need to thank you thank you thank you well enjoy thank you so much
50:30oh god they're hot oh
50:31it's lovely it's well presented it has the layers flavors are great i'm wrapping this up
50:42and taking it home for my mom they are amazing it's fresh and when you get that cream and the raspberry
50:51and a bit of chocolate on that shortbread the star of the show with the almond biscuits they absolutely
50:58taste of almond they're warm they're crunchy they're just yum what i am pleased about is we've got a bit
51:05of technique on the plate with those biscuits they are shortbread sensations beautiful
51:13i tried my best my problem is is i panic and that's when things go wrong so that's a lesson i have to
51:20learn a thing what a wild ride we've got just three semi-final places the dining room their cook of the
51:33day is alfie we love the tuna they love the tuna that crust of fennel and chili really quite ferocious
51:41that salad he knocked it out of the park the raspberry dessert the dining room absolutely loved
51:47it and they were fantastic almond shortbreads but you and i also have a cook of the day alan wynn
51:53brings steak and makes it look elegant a beautiful peppery glossy sauce a really good plate for him
52:02the dessert bitter chocolate from that almost dark ganache and a really good whack of rum making a grown-up
52:09dessert alfie and alan win through to a semi-final one place left ashley i really enjoyed the prawns
52:17on bruschetta beautiful delicate fennel salad there were some wonderful flavors going on there main
52:24course noodles with the salmon slightly bland but salmon itself cooked well bak choy delicious
52:31i applaud nori's decision to bring something as difficult as courgette ravioli to this kitchen
52:38unfortunately there just wasn't a lot of texture i would have liked a lot more strawberries with
52:44it to give it a bit more flavor and that cheesecake topping wasn't set
52:51the pressure was absolutely immense today and i feel like oh actually i was able to do that and i
52:57didn't really think i could so now i'm itching for a bit more i really want to make it through john and
53:04grace for wanting me to push myself and that's exactly what i've done today and i'm really proud
53:08of what i've produced one of them is going home we have to make a decision
53:23an absolute celebration you guys you four quarterfinals have been incredible we do however only have three
53:30semi-final places and that does mean that sadly one of you is going home
53:37our first semi-final place goes to alfie
53:46the dining room loved it loved it
53:51so our second semi-finalist is
54:05alan win
54:08yeah
54:13noreen ashley no surprise here is there
54:16for one of you we've come to the end of the road
54:26but our third semi-finalist is
54:38ashley
54:38oh well done thank you thanks very much noreen great working with all of you thank you
54:50i'm going home feeling quite proud considering i'm not really a cook
54:54and to get this far was quite a big deal for me i know tonight i'll get a really good night's sleep
55:00which will be lovely but it's been honestly such an experience
55:04you three are now my chef semi-finance
55:12i'm blown away again by the results i want to see now how far i can go and push myself even harder
55:19right now i'm just going to relish in the fact that i'm cooking the day you know ashley don't know
55:24if you know but i'm cooking the day mate i thought that i've gone as far as i want to go
55:30but i'm inspired and motivated and dedicated and driven in a ferocious way to be alfie
55:37so i'm going to push on in the competition and see where i can get to
55:43it's a mad experience i'm pleased to get this far obviously alf was a chef of the day today
55:48they say sometimes it's better to be the hunter than the hunted so hopefully that's the case
55:51next time huzzah the nine best cooks from the heats are back for the semi-finals
56:03i'm a singer i shouldn't be doing this it's not even cooked and the temperature rises
56:09it's a bit of a nightmare only the best will make it through to the celebrity masterchef finals
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