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Celebrity MasterChef - Season 20 Episode 7
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00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong?
00:07What's this space?
00:08The celebrity MasterChef title.
00:11Each week, five new celebs face off against each other.
00:16Seasoning, anyone?
00:17Pressure.
00:20It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:30It's a contest that gets under your skin.
00:32Your eye is on the prize.
00:34There's only one thing that's certain about MasterChef,
00:36and that is anything can happen.
00:52It's the last week of celebrity MasterChef heats,
00:55and the final five celebs about to put their cooking
00:58skills to the test are opera sensation Alfie Bowe.
01:05When it comes down to it, I'm not a chef.
01:07I'm a singer.
01:08So if I panic, I might burst into song.
01:10Who knows?
01:11Former professional rugby player and gladiator fury, Jodie Ownsley.
01:18I never expected myself to be in the MasterChef kitchen on a rugby field in the gladiators arena.
01:24But in a kitchen?
01:25Absolutely not.
01:26Reality TV star and former professional footballer Ashley Cain.
01:31I have unparalleled self-belief, and that's the energy that I'm taking into the MasterChef kitchen.
01:36The words MasterChef are not two words that often get associated with myself, so I'm feeling a bit shaky.
01:51And Welsh rugby legend Alan Wynne-Jones.
01:56You don't know what you don't know, so whether my problem-solving abilities come to fruition,
02:02in the kitchen we'll see.
02:08These five celebrities are used to success.
02:10But can they sizzle? Can they fry?
02:16Can they make us a pudding or a pie?
02:20We've been impressed so far, but I want that to be knocked out of the park.
02:26So wonderful to meet you.
02:29We are so looking forward to getting to know you.
02:33We want to see how you can cook.
02:37This first challenge we like to call Under the Cloche.
02:42Underneath each one of these cloches, there is a different ingredient.
02:47And all you have to do is choose a cloche, and with that ingredient, make for us something truly delicious.
02:55Ashley, are you okay?
02:56I hate surprises.
02:58Oh, dear.
02:59I hate them.
03:00So this is a pretty out of comfort zone moment for me.
03:03We're here and we'll look after you. How's that?
03:07Noreen, come and choose a cloche.
03:10My food knowledge is not that expansive.
03:18Hello.
03:19Hi.
03:19I'm normally just making things that I've made 20, 30, 40 times.
03:24But I will try and bring out some creativity and invention when I'm put on the spot.
03:30I'm a bit nervous now. Can I see what's...
03:33You can lift up the cloche.
03:36Oh, oranges.
03:40I've never actually cooked with orange, so this will be a real challenge.
03:45Can I make oranges?
03:46Well, that's not really cooking, is it?
03:47Oh, okay.
03:49Thanks, Noreen.
03:50Good luck.
03:52Alfie Bell, come and get your cloche.
03:55All right, guys.
03:57Good luck.
03:59Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:04That's about it, really.
04:10Oh, okay.
04:12All right.
04:12I wasn't expecting that, I suppose.
04:14Do you like prawns?
04:15I do.
04:16I'll give it a shot.
04:17Enjoy.
04:20Alan Wynn.
04:21Come on.
04:22The longest walk.
04:24Let's go, big dog.
04:25More nervous walking down the tunnel.
04:26No pressure, mate.
04:26No pressure.
04:27Slock of scrum.
04:28No pressure.
04:29Slock of scrum.
04:31Got the high-performance element from the rugby side of things,
04:35so if I can harness that, hopefully it'll be a good accolade to use.
04:43Okay.
04:43Okay.
04:44So I'm a fillet.
04:45I'm into my fish, live by the coast, so pretty comfortable.
04:50Mate, you got salmon.
04:52God just gave it you all.
04:54Well, hey, there's still time to mess it up, don't worry.
04:59Ashley, it's time, come on.
05:02Yes, let's get this bit out of the way.
05:04In life, I'm going to keep it on my toes.
05:07In the kitchen, not so much.
05:08Get the surprise over and done with.
05:11One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what I'm going to face.
05:16Do you know what that is?
05:24No.
05:24I've never seen anything like it in my life.
05:26It looks miraculous, but I've not got a clue what it is.
05:29It's called a Romnesco, and it's like a cauliflower.
05:32Looky me.
05:36A Romnesco.
05:37A Romnesco.
05:38Sounds like a dance.
05:39Jodie, come and get your cloche.
05:43Let's go, Jodie.
05:43Well, Jodie.
05:44If you give me a ball, I can run with it, that's fine.
05:46But if you get me in the kitchen chopping things, I'm clumsy and I'm just going to be a disaster,
05:50to be honest.
05:51I just know it.
05:52Jodie, you ready?
05:54No, but let's do it.
05:55Go on, then.
05:59Oh, chicken.
06:01That's me all over, so I'm all right with that.
06:03I can breathe.
06:04Jodie, love the confidence.
06:06Thank you very much.
06:07We'll see.
06:07We don't expect you to make something truly delicious with just your one ingredient.
06:16So we are opening the MasterChef larder.
06:25Wow.
06:26A larder full of everything you need to make that ingredient sing.
06:32A load of a tray.
06:33You have 60 minutes.
06:36Let's cook.
06:38I've got rubbish darts on getting in there.
06:43This is a really new experience outside my comfort zone, but I'm loving it.
06:49I'm not sure they will be when they try the food, though.
06:52We're going to see what they're like thinking on their feet.
06:55What's it like when they just open their fridge at home,
06:57see a lovely ingredient shining at them.
07:00Are they inspired or are they frightened?
07:02You need to keep your eye on the game and just produce something edible.
07:08Edible, good.
07:09Delicious, even better.
07:14Does anybody want these?
07:15I've never really cooked with oranges and the only thing I can think is make a cake,
07:21but I haven't made a cake for about 15 years.
07:23Right, let's see if I can turn pan on first.
07:36Yorkshire-born 24-year-old Jodie Owensley is best known as the formidable fury on TV's gladiators.
07:44She was the world's first ever deaf female rugby sevens international.
07:52So I was born before my deaf, but when I was 14 months old, I had a cochlear implant fitted.
07:57A cochlear implant is a bit more complex than a hearing aid.
08:02So it was a lot of speech therapy and learning to lip read,
08:06and that's how I somehow picked up the Yorkshire accent, just by reading people's lips.
08:11It's just from repetition and practice, and here we are.
08:19I've always wanted to know, how do they give gladiator names out?
08:22Well, they just asked, do you want to be fury? And I thought, I'm probably the least furious person
08:27you can come across. But once I'm in competition mode, I just switch.
08:31So it actually suits me so well, and it's me in a nutshell.
08:34You have chicken thighs, skin on.
08:38Chicken is probably the best option I could have asked for.
08:42And then got a bit of pepper, broccoli and some potatoes,
08:46and then hopefully we can just build from there.
08:49Good luck fury. Thank you.
08:52From Jodie, we're going to get what I would call meat and two veg.
08:57Some chicken thighs cooked with some butter and a bit of garlic,
09:00served with some potatoes, which are going to have butter and garlic.
09:03I don't know whether to mush my potatoes or not.
09:06With some vegetables, there is some promise, a bit of spice,
09:10because she's got some chilli flakes on her bench.
09:12I think I put a bit too much chilli in.
09:15There's chicken thighs, they need to be cooked all the way through.
09:22It's a very thick piece of meat.
09:24Also, if you don't get that skin crispy, it's really not nice to look at,
09:29and it's not delicious either.
09:30No sauce here, just garlic butter.
09:34I'd like a bit of seasoning, and I hope it looks smart.
09:41That's 15 minutes gone, celebrities. 15 minutes.
09:48Jodie, you feeling good?
09:49Yeah, I'm all right with steam in my head.
09:52Oh, wow.
09:5534-year-old Ashley Kane is a former professional footballer,
10:00who became a reality TV star on Celebrity SAS and The Real Full Monty.
10:06But a tragedy was to take his life in a new direction.
10:10On the 10th of August 2020, my beautiful daughter was born, Azalea Diamond Kane.
10:16Two months into having my daughter, I found out she had a very rare and aggressive form
10:23of leukaemia, which eventually took her life.
10:26He now takes on record-breaking challenges to raise money for the Azalea Foundation,
10:32supporting children with cancer.
10:34I've completed some of the world's toughest challenges.
10:38That's why I risked my life. That's why I go through blood, sweat and tears.
10:44It's just the love that I have for my little girl.
10:49Ashley, I think you've done far scarier things than cook for me.
10:53Put me in the Yukon, kayaking through the Arctic Circle,
10:561,000 miles with grizzly bears, wolves and life-threatening waters unsupported,
11:01and where my comfort zone is, I'm right in the middle.
11:04Put me in this kitchen, and I couldn't be further away from it.
11:07So this is a bit of a scary, challenging experience for me.
11:11I'm lucky that you're such a kind, accepting person.
11:16You clearly don't know me, Ashley.
11:17That's not going to judge too hard.
11:21On first impressions, I'm not sure if Ashley is the strongest cook here,
11:25but what he does have is absolute passion and focus.
11:28He's Romanesco. He's realised he can cook like a steak.
11:33Cut it into nice, big, thick slices, and he's going to cook it with some butter and some garlic.
11:39But he needs to make sure it's cooked all the way through, slightly soft, but not so soft that it falls apart.
11:47With that, we've got potatoes, a piece of pork.
11:50Presently, that pork filler is wrapped in foil with some butter and some onions,
11:55and he's going to just bake that. Pork filler has very little fat on it.
11:58I just hope it doesn't go dry.
12:05When 39-year-old Alan Wynne-Jones retired from rugby in 2023,
12:10he'd played in four World Cups, won five Six Nation titles and three Grand Slams.
12:16He remains the most capped rugby union player in the world.
12:22Stop moving the fish, Alan Wynne.
12:24As a former sportsman, obviously, he was very conscious about, you know, dietary requirements,
12:28but it's been eye-opening looking at some recipes, the amount of double cream,
12:32butter, salt, and sugar. So it's a case of, all right, here we go.
12:38Do you cook at home? Yeah, my wife does quite a bit with the kids because I make more of a mess.
12:43But I love the odd occasion that, you know, I find something that I want to attack.
12:46How many kids? Three daughters.
12:48Will they be watching you? Hopefully, hopefully supporting me as well.
12:52My biggest critics and biggest fans. What are you doing with the salmon today?
12:55I wanted to go down the Asian route, so I got the noodles. I'm going to do soy, honey,
12:59ginger, chilli, garlic, sesame oil, and then hopefully that'll be enough to put through the noodles.
13:05This is something you like to eat when you go out?
13:07Yeah, I like to eat it, like to make it, and if you get it right, it can taste quite good.
13:10At least you're smiling now. You weren't ten minutes ago. We've got a smile out of you.
13:15It's my passport face, but I'm always smiling on the inside.
13:20Alan wins one to watch. He seems to understand that that salmon goes with Asian-inspired flavours.
13:27I think he's making something rather good.
13:30Salmon only needs to cook for a matter of minutes. It needs to flake and fall apart.
13:3551-year-old Alfie Bowe is an award-winning tenor, famed for performing in Les Miserables,
13:51and has recorded over 20 albums, including four number-one records with Michael Ball.
13:57Working with Michael Ball, I call that community service.
14:00Inspired by classic comfort dishes and the food of Italy, he frequently cooks for friends and family.
14:12There was a time when I was thinking of going to culinary school, but then I realised that it's
14:18harder than it looks. Then I decided, no, I think I'll just stick to singing.
14:25So, we're both from the north-west of England. You grew up close to Blackpool.
14:28I did, yeah, yeah, just north of Blackpool, on the Fylde Coast. It's beautiful up there.
14:32Literally spent my childhood being taken to the Illuminations.
14:35I know, and I switched them on once.
14:37No! I did, I turned on the Illuminations.
14:39You must be our biggest celeb that we've had in here to date.
14:44So you've got prawns. Do you work with prawns usually?
14:47Not normally, no, no. I don't.
14:49Tell me what you're cooking today.
14:50Well, I've gone for sort of like an Italian theme. I've even got my
14:55dough ready for some pasta.
14:57OK, this all sounds very impressive.
15:03I love Italian food. I do eat a lot of it. It's my go-to restaurant when I've got time off.
15:09We are being promised from Alfie a bowl of pasta with prawns and walnuts. Fantastic.
15:15He's making handmade pasta, which tells me it could be a really good cook.
15:20Those prawns need to have a nice bit of colour, then be dropped into the sauce at the last minute.
15:25Then the sauce and the pasta come together to become one, and it becomes a lovely mixture.
15:2915 minutes left.
15:35One, five. Wish me luck.
15:41Noreen Khan was a presenter on the BBC Asian Radio Network for 12 years before taking on a career as a stand-up comic.
15:49As a child, she would often help her father grow fresh produce on his seven allotments.
15:55And do you cook at home? Occasionally, yeah, I do. I live alone, so it's kind of hard sometimes
16:02cooking for one, but then I get quite spoiled because I go and see all my sisters and my family.
16:06How many sisters? I've got four older sisters.
16:09Are you the baby? I'm the baby of the family. I'm the youngest of eight.
16:12You haven't lifted a finger your entire life, have you?
16:15That's not entirely true, no, no. I'm very independent, considering, but it has made me a little bit of a lazy cook.
16:26We had, like, a rota at home, and my job was to water the plants, which I'd always forget to do.
16:33So cooking wasn't really on the agenda for me, you know?
16:38Noreen did get one of the more difficult things. Yes, they're oranges, we all recognised them,
16:42but how do you make them the star of the show? I think they're done.
16:48An orange cake. Fantastic. That's all right.
16:52Lovely light sponge, flavoured with orange rind, being really fragrant.
16:55She put orange juice in and realised it was too wet, so she's used desiccated coconut,
17:00thinking on her feet. That's fantastic. It needs to be cooked all the way through,
17:04and it can't be raw cake mixed in the centre.
17:08We're going to get whipped cream flavoured with orange rind.
17:11More orange, which is good. The cakes, I think, maybe I'm just going to give them
17:15another minute or two, and then I think I should be all right.
17:22Ten minutes left.
17:30It's a little bit cloggy, but I think I've overcooked it.
17:33I don't know what I'm doing here with this, but I'm just trying to make it look round.
17:43You've only got two minutes. Two minutes left.
17:47Now, Alfie, what's going on? Are you feeling good?
17:49Uh, I don't know yet.
17:51What happened? One fell on the floor.
18:09You dropped one on the floor? Because I opened it and it fell on the floor.
18:14Yeah. Right, you're going to save this.
18:28That's it. Time's up, everybody. That's it. Done.
18:30I'm literally shaking through all of that.
18:34I've got my chicken caught. That's my own thing.
18:37I've got my taters. I've got to be a bitch. I think I'll be all right.
18:42Can Gladiator Jodie enter the arena?
18:44Let's go. Good luck.
18:48Hello. Hi.
18:49First up is Gladiator Jodie, whose pan roasted her ingredient of chicken thighs
18:57in chilli, garlic and pepper and served it with buttered garlic potatoes,
19:01broccoli and roasted peppers.
19:11You're asked to make chicken the star of the show and it really is on this plate.
19:15Festooned in chilli flakes. Really, really good chicken.
19:21I love what you've done with the skin. It's so buttery and oily.
19:27However, it could be a bit crisper. Potatoes are lovely and soft.
19:34I think you played it safe here. But overall, good chicken.
19:40All this needs, Jodie, is a sauce. Something to give a bit of moisture,
19:44because everything else is pretty good. Yeah.
19:47We've got soft peppers, which is really, really sweet. Broccoli,
19:50which you cooked very, very nicely, which is great.
19:54Just needs a sauce. OK.
19:59I just went blank.
20:02I was like, what do I do? And then I thought,
20:04you're literally cooking chicken and you love chicken.
20:07So once I found my feet, I was fine.
20:14I was like, what do I do?
20:17Reality star Ashley has turned his ingredient of Romanesco into steaks,
20:22which he's pan-fried in butter and garlic and served with oven-roasted pork,
20:27baked onions, Romanesco leaves and buttered new potatoes.
20:32You created this beautiful piece of art.
20:44You've made a Romanesco steak.
20:46It's soft. It's well-seasoned. It's incredibly buttery and decadent.
20:52Delicious.
20:53The potatoes, you've just served them whole.
20:55You've left the skins on, so they could be a bit crisper.
20:58But the Romanesco, yes, please.
21:03The pork itself is cooked a lot.
21:09And it's so dry, it's close to biltong, actually, to be fair.
21:14But listen, the Romanesco, I think you've done such a great job with it,
21:18and it tastes really good.
21:23You know what, right now I'm feeling quite good.
21:25It wasn't a total disaster, and I feel like it's gave me a great starting point
21:31to now head on to better things in the competition, hopefully.
21:37Hello.
21:37Welsh rugby legend Alan Wynne has made an Asian-style noodle dish using chilli, garlic, soy and honey,
21:46and pan-fried his ingredient of salmon in lemongrass and Sichuan pepper,
21:51topped with crispy salmon skin, peppers and spring onion.
21:55Your salmon's cooked really nicely. The skin is crispy.
22:05There's little flavours here, hints of garlic and ginger going through it,
22:08and it delivers the way it should deliver. I think that's great.
22:13I think you understand flavour, but it was very subtle. Just don't be scared of us. Pack it on.
22:20Your noodles are a little bit still stuck together. However, I could quite easily eat that plate.
22:26OK.
22:29Yeah, it was far more daunting than I thought it was going to be at the start.
22:32But yeah, hopefully a little bit more prepared for whatever's next, he says.
22:36Classical singer Alfie has pan-fried his ingredient of prawns and made his own pasta to serve a prawn linguine
22:48with a tomato, chilli and caper sauce and walnuts.
22:56You're ambitious because you made your own pasta. You've got a great palate because your sauce is
23:01fantastic. Sweet tomatoes, salty caper, the prawns are overcooked. But Alfie, I think that's a great start.
23:10Thank you very much. That sauce is truly rustic. Tomatoes, capers and chilli.
23:15It's still sweet. It's fiery. The walnuts give this lovely nutty crunch.
23:23And for your first cook in this kitchen, that is impressive. OK, thank you.
23:28Thank you. I was shaking a lot. But yeah, to make a dish and complete a dish, I was fairly
23:36pleased with myself, I think, you know.
23:41Finally, it's stand-up comedian Noreen. She got oranges and has made an orange sponge cake
23:47with desiccated coconut served with whipped cream, orange rind and pistachios.
23:58This is a rather lovely cake with the cream on the side and the orange and the pistachio.
24:04I'm enjoying it. The orange is the star of the show. And I love the fact that you dropped a cake
24:11on the floor, breathed and then just served what you had. Your cake is really good. Lovely and crispy on
24:18the outside. This is impressive because you've made a cake without a recipe. Good on you.
24:26Trust me to drop the cake. But yeah, it wasn't too bad. Could have been better. But I feel relieved.
24:34Well done, celebrities. You've survived your first challenge.
24:41So we will see you very, very soon. I'm very excited for what comes up next. Off you go.
24:48MUSIC PLAYS
24:56I'm mightily surprised by their food because when these five walked into the MasterChef kitchen,
25:01nerves are plenty. They came in like lambs and some of them left like lions. Isn't it wonderful to
25:09see them bloom into different people once they've got that first challenge under their belt? Job one done.
25:14Alfie's prawns were certainly overcooked but it was impressive to see him de-shelling them and
25:23de-veining them. I think he probably had the most complex dish in the room. Made in tomato sauce,
25:28made his own pasta and it worked. I was working 100 miles an hour and it was crazy. I was really
25:35feeling the tension in there but hopefully I'll calm down. Ashley, we got a lovely Romanesco steak cooked
25:43beautifully seasoned really well. Quite delicious. But that pork was like shoe leather.
25:51Alan Wynn's dish for me was almost too subtle but he clearly made the salmon the star of the show.
25:57It could have been a bit more robust but actually as a dish it tasted really, really good.
26:02Jodie is clearly a novice cook. It could have done with the sauce but actually a decent dish. The chicken
26:08was cooked really, really well. I've dropped a cake. It can't get worse than that. Noreen's cake delivered
26:13the goods. Well it's nice and crispy around the outside and a nice light texture to it. You're ready
26:18for it next round aren't you? I'm just eager to know what it's going to be and to get in there and get
26:23it done. We've got some really good food but next it's time to test their palate. I love this round because
26:31it's nothing they could have ever imagined.
26:49Well welcome back celebrities. If you're going to become great cooks you need a good palate.
26:57And now we're going to put that to the test. I'd like to think I've got an okay palate.
27:06Yeah I'm probably setting myself up for a big fall there but I'd like to think it's okay.
27:14In front of us here are 25 ingredients and your job is to identify as many of these ingredients
27:22as you possibly can by tasting them. Should you incorrectly identify an ingredient you will be
27:32eliminated from this challenge. Amongst them there could be fruit, vegetables, meat, fish, dairy products
27:45and maybe the odd bakery item. The winner will receive 10 minutes extra cooking time in the next round.
27:52Oh okay. Do you know what I'd love to win this challenge because I need those extra 10 minutes.
27:58They'd make such a difference. To make sure that you're relying mainly
28:03on your palates. We are going to do this challenge blindfolded.
28:14Hang 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.
28:20So I think if anything being deaf is actually going to help me in this challenge.
28:24Jodie can I just check something? Are you okay to be blindfolded?
28:28Yeah I'll be fine. I'll get on with it.
28:35Having that sight taken away from you does make a huge difference.
28:41It's really upping the ante. I can't rely on my eyes and they're not that good anyway
28:46but this is making it so exciting.
28:54Alan Wen, there you go.
28:58Cube number one. Ah there you go.
29:01It feels a little bit spongy.
29:04Cucumber.
29:05You are still in the game.
29:11Jodie in front of you there's a tile.
29:14Ooh.
29:16Is that a bad ooh or a good ooh?
29:17A bad ooh.
29:19This cube feels really wet.
29:24I've put it in my mouth and I know straight away.
29:27It's a tomato innit?
29:29Do you not like tomatoes?
29:30Not really no.
29:32It is a tomato.
29:33Correct answer.
29:34I hope the next cube tastes better than this one.
29:38Ashley here is your cube.
29:42Ooh.
29:42It feels quite nice actually.
29:45Cube one.
29:46It's wet, it's smooth, it's firm.
29:53Ah, I love that.
29:54I'll eat all of that.
29:55There's a distinguishing taste.
29:56I know it.
29:57Pineapple.
29:58Ashley, it is a pineapple.
30:02It's like playing a game and I feel like I'm a big kid.
30:05Alfie.
30:06Yes.
30:09Okay.
30:10I smelt it and I knew exactly what fruit it was.
30:16Definitely an orange.
30:17It's an orange.
30:18Well done.
30:23Noreen.
30:24It's cold.
30:26It feels like a melon or something.
30:33Um, melon.
30:35That's so a melon.
30:36Good round, everybody.
30:41Well done.
30:41Yeah.
30:43Now things will start to get a little bit more difficult to identify.
30:48Adam, a gift from me.
30:52Cube number two, relatively hard.
30:57The blindfold is making me question myself so much.
31:00Um, one more.
31:02Oh, there we go, mango.
31:09It is definitely mango.
31:11Congratulations.
31:14This cube is literally rock solid.
31:19Don't smell a vote.
31:22This is crunching off my teeth.
31:25I think I know what it is because I don't like it.
31:28A carrot.
31:29It is a carrot.
31:32It's softer than the pineapple.
31:37It's still wet.
31:38It's still squishy.
31:39As I take a bite, I know it.
31:42I eat this every single day.
31:47Watermelon.
31:49Well done.
31:49Yes.
31:51Alfie, it's time.
31:52Cool.
31:53It's in front of you.
31:55So this cube is really squishy.
31:58Oh, it's really sharp.
32:03That's a lemon.
32:05Alfie, take your blindfold off.
32:07Oh, no.
32:10Grapefruit.
32:11It's...
32:11Is it not?
32:13Alfie, it's lime.
32:14Lime.
32:15Sadly, Alfie, you are eliminated from the challenge.
32:23Good luck, guys.
32:24I'm so disappointed that I got it wrong.
32:27I should have taken longer to think about it.
32:33Oh.
32:34Feels very rubbery.
32:35Feels like plasticine.
32:37It's very sticky.
32:38So at first, I'm thinking maybe it's a bit of toffee or a bit of caramel or...
32:43Oh, no.
32:45It's a fruit.
32:47Not a date.
32:47It's a...
32:48Oh, my gosh.
32:50It's a apricot.
32:52Please remove your blindfold.
32:56Oh.
32:57It's a prune.
32:58Oh.
33:00You're eliminated from the challenge.
33:02Got it.
33:03See you soon, mate.
33:04Yeah, see ya.
33:05Come on, Noreen.
33:06You could have done better.
33:10Three remain standing.
33:12You ready?
33:13No.
33:15That's the spirit out of the way.
33:17Sorry, too honest.
33:19Now, it really does start to get tough.
33:30It's the middle of a vegetable.
33:32I have to say cauliflower.
33:34Very good palate.
33:36That's mad.
33:36It doesn't even smell of anything.
33:38It smells like meat, if you ask me.
33:51I don't know what this one is.
33:52It's got skin on it, and it's mushy.
33:54I feel like I've had this before, and I don't like it, but I don't know what it is.
33:58It's a bit sweet, a bit like maybe kiwi.
34:02Take off your blindfold.
34:04It's butternut squash.
34:09And I don't like butternut squash, that's why.
34:11You don't like butternut squash.
34:13I've had butternut squash before, but I don't eat a lot of it, so that's probably why I couldn't
34:18figure it out.
34:19I now know you don't like tomatoes, carrots, and you don't like butternut squash.
34:25Jodie, you're eliminated from the challenge.
34:29See you, ma'am.
34:34Ashley.
34:36It's very sticky.
34:41I know what it is, but I think I'm being tricked.
34:44This is going to be completely wrong, but it tasted like a jam donut.
34:48It was a jam donut.
34:49Congratulations.
34:50Yes!
34:51I'm so happy, but it's about the taking part.
34:54All about the taking part.
34:59We are going to go to sudden death.
35:02You are now going to taste at the same time as each other.
35:07Alan Wynn's an amazing competitor.
35:09I'm glad to be standing next to you, mate.
35:12Likewise, bud.
35:13I need to beat this guy, but I feel like the odds are really stacked against me at the minute.
35:20We're going head to head. It's pretty tense.
35:25It's cake-like, but firmer than cake.
35:29Tastes like chocolate.
35:34It's in like a chocolate, but I don't know. I don't know what it is.
35:37It's so annoying because I want to win this so badly, but the name doesn't come to mind.
35:44What is it, Alan Wynn?
35:47Chocolate brownie.
35:48Ashley.
35:48It's like a kind of form of like jelly.
35:51So what are you going to say, jelly?
35:53Yeah.
35:54Gentlemen, remove your blindfolds.
35:57We have a winner.
36:01Alan Wynn.
36:02You're correct.
36:03It's a chocolate brownie.
36:07Ashley.
36:09It was a jelly of type, sadly.
36:11Turkish delight.
36:12Turkish delight.
36:16Well done, mate.
36:18If you're not first, you're last.
36:20And I am absolutely gutted to be last.
36:25Alan Wynn, you get yourself 10 minutes extra cooking time in the next challenge.
36:28Thank you, gentlemen.
36:29Well done, boys.
36:30That was amazing.
36:32This show is bringing something out of me that I felt like I lost.
36:36A happy, jovial and fun spirit.
36:39I had a really good time.
36:41Who won?
36:42Well done, guys.
36:44Alan.
36:45Yeah, but well, he knew it, though.
36:47He did know it.
36:48That was an interesting one.
36:49Obviously happy to have the extra 10 minutes, but I think I've got to temper my reliance on it.
36:53Hopefully, I don't necessarily need it.
36:58Welcome, celebrities, to the MasterChef street food market.
37:20There's nothing I love more than walking through a festival or down a street and seeing a truck
37:28selling something that's delicious, maybe a bit naughty.
37:33That's what street food is all about.
37:36What we want to know now is what you would serve from your own food truck.
37:41This just gives a bit of an insight into you as a person, maybe influences from your heritage,
37:46or maybe it's just something you just love.
37:50You all have one hour, except for Alan Wynn, who has an extra 10 minutes,
37:55because he won the palate test.
37:57Make it indulgent.
37:58Make it delicious.
38:00Let's cook.
38:06Wherever I travel in the world, the first thing I do is I search out the street food.
38:11It tells me a lot about the country. It is the foundation of what does become great restaurant food.
38:19It's about eating as if you're not really worrying about calories and all of the naughty things.
38:25You're just having fun.
38:26I'm a bit calmer than I was trying to enjoy it now.
38:32And just, yeah, just have a bit of fun with it, really.
38:36Alfie, you must have been to some street food trucks.
38:39Yeah, every festival I've performed at have incredible food trucks.
38:43Do you eat before you sing?
38:45Yeah, I do. Not during while I'm singing. I don't do that.
38:48But beforehand, I do.
38:49Alfie, you've got very few ingredients on your bench.
38:52I have. I think that's the best thing about food truck food. It can be simple, but tasty.
38:58What are you making?
38:59Er, smashed spuds with parma ham and pecorino cheese and deep fried sage leaves.
39:06What is your influence for this?
39:08You know when you used to go and buy a bag of chips?
39:10It's a sort of a posh version of that.
39:13I'm hoping that in this simplicity there is genius.
39:16I hope so too.
39:16With this dish, I'm hitting the brief, but I'm not even thinking about it going wrong.
39:22If I start thinking about it going wrong, then it will.
39:27Alfie is frustrating me greatly.
39:30He's proven that he is quite a good cook.
39:33Why is he making something today that he could have finished in 15 minutes?
39:39We've really only got four component parts of this dish.
39:41Potatoes, which have to be crispy.
39:44This is more like mashed spuds to be honest.
39:46Sage, which has been deep fried, which can't go bitter and can't be burnt.
39:51Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it.
39:56And ham, which also needs to be nice and crispy.
40:00Alfie's potatoes look delicious.
40:02We've scaled it so far back, we're not seeing any ambition.
40:09Celebrities, you've had 20 minutes.
40:14I've probably made a rod for my own back, doing relatively well in the first couple of challenges.
40:20But I'm pretty happy so far with the way it's gone.
40:25Oh, look at these.
40:30Alan Wynne, you've played in stadiums around the world.
40:33Surrounding stadiums, they're usually food trucks.
40:36What's yours going to be called?
40:37Big Isles Food Truck.
40:38It was a nickname I was given affectionately as a younger man.
40:42Hopefully it was affectionately anyway.
40:43What are you actually cooking?
40:44I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw and then a classic tzatziki.
40:53As a sports person, are you allowed to let yourself off the leash and just eat what you want sometimes?
40:57This is, I suppose, where this recipe comes from.
40:59One of the most important men in the team environment when I was playing was a chef.
41:05And we used to have themed nights.
41:07So we'd have Japanese, Mexican, Greek and this was one of his.
41:10But this is my take on it.
41:11You've got 10 minutes on everybody else.
41:12Yeah.
41:13Bit of an advantage.
41:14Yeah.
41:14Use that wisely.
41:15Cheers.
41:19Alan Wynne is the choir assassin.
41:22He's putting something really quite complex.
41:28Those koftas are quite big.
41:30He's mixed lamb and port mints together.
41:32The port mints will give it flavour, but also the fat will keep it nice and moist.
41:37I love tzatziki, I love kofta, I love flatbread, but there's danger points with all of them.
41:43If that tzatziki's under-seasoned, it's just yoghurt and cucumber.
41:47If the flatbread doesn't work, we've got cardboard.
41:51And if those koftas aren't cooked all the way through, I'm not eating raw lamb and port mints.
41:57Come on, man.
41:57You got this?
41:58Yeah, I got it, I got it.
41:59Yeah?
41:59Yeah, yeah.
42:00Feeling good?
42:00Yeah.
42:05I'm hoping that John and Grace will see that I actually have the potential to be quite a good cook.
42:12And that my food can be edible and it won't be thrown on the floor.
42:17Noreen, you're a vegetarian.
42:20Yes.
42:20Stroot food around the world that's vegetarian is amazing.
42:24So are we getting something that you truly love?
42:26Yeah.
42:27So I'm bringing some of my, like, personal favourites, which include potato cutlets,
42:32which are called aloo tzatziki.
42:33So this classic tzatziki, or you call it sometimes a cutlet, it looks like a little potato cake.
42:38Yes.
42:38We had them quite a lot as kids, because my mum was vegetarian as well,
42:41so she'd make, like, aloo tzatziki quite a lot.
42:43But I'm going to have a bit of a twist. I'm going to add beetroot and carrots to the cutlets,
42:48covered in breadcrumbs, and then some curried, spicy chickpeas on the side.
42:54And then mint chutney sauce, but it will have mango in it as well.
42:58So what would your food truck be called?
43:00It's going to be called Kana truck, because Kana in Urdu means food,
43:04and obviously Kana is a play on my surname.
43:07Kana truck is open.
43:09It certainly is. Good luck.
43:14Noreen's making for us a classic Indian dish, aloo tzatziki, looks like a little potato cake.
43:20She's flamed with beetroot and carrot, and we've got the flavours of coriander and garam masala,
43:26and spicy with chilli.
43:28I just hope those tzatziki aren't soggy because of moisture from the beetroot and carrot.
43:33I hope they don't fall apart in the fry pan.
43:36I hope Noreen fills everything with lots of spice
43:39and makes sure that yoghurt mixture with that mango is lovely and refreshing.
43:44Noreen is using chickpeas at the side.
43:46It can be very, very bland if they don't have the right amount of seasoning and spice.
43:51I'm worrying that she's going to pack all this flavour and heat into the cutlet,
43:55whereas the chickpeas could be a drab wet Wednesday.
44:02That's 30 minutes left. 30 minutes remaining.
44:09Cooking your own menu, that pressure piles on.
44:15But I'm ready for the challenge, because I operate great in chaos.
44:18But I like to think so anyway. We'll see and find out.
44:24What's the influence for your food truck?
44:27I'm a boy from an island in the Caribbean.
44:29The food is tasty, it's fiery.
44:32There's always vibes, energy and music around here.
44:34So I kind of wanted to bring a bit of that energy with this dish
44:37and create something that hopefully tastes good.
44:39What are you cooking?
44:40Aki and salt fish with dumpling and fried plantain.
44:43Oh, fantastic!
44:45Who taught you to cook this?
44:47So my auntie and my godmother, Tina and Sharon.
44:50Caribbean people don't have measurements.
44:52They just throw it in, go by feel.
44:54And that's what I'm going to do today and hopefully they like it.
45:00Aki and salt fish.
45:02Aki, a fruit off a tree which is quite slippery.
45:05And when seasoned well is delicious, with that we've got salt fish.
45:10Fish which has been cured and preserved in salt.
45:13The problem here is that the salt fish could end up being very, very salty.
45:17But I can see that he's rinsing it time and time again.
45:20I love a Caribbean dumpling.
45:24This is the moment of truth.
45:26If I get this wrong, I am going to get my ass handed to me when I get home.
45:32I want them to be slightly harder with a bit of texture,
45:35but still oily and go perfectly with the aki and salt fish.
45:39So that's 20 minutes to go.
45:46Alan, 30 for you.
45:52I feel like my face is different to what I'm actually thinking.
45:57I'm in the zone.
46:01We've got what looks like pudding.
46:03Yeah, yeah, I'm going for sweet because I've got the biggest sweet tooth like ever.
46:06So I'm basically doing a Yorkshire pudding wrap filled with chocolate spread,
46:12Greek yogurt mixed together, strawberries, whipped cream, hazelnuts and then honey on top.
46:18It's inventive. I like it.
46:22Jodie's taking a Yorkshire pudding which is normally served savoury with Sunday lunch
46:28and she's turning it into a very decadent pudding.
46:31Are they all right? Because I don't want to overcook them too much.
46:38Now, Yorkshire pudding is going to be wrapped up with a filling.
46:41Strawberries, chocolate, hazelnut, Greek yogurt and honey.
46:47That's sweet.
46:49But actually, it's naughty, it's exciting and it's not something you have every day.
46:53That's what great food trucks are all about.
46:55What's the food truck called?
46:58Puds and hugs.
46:59You get a free hug with every Yorkshire pudding.
47:02One of the sports you were famous for is coal carrying.
47:06Yeah, the Yorkshire World Coal Carrying Championships, yeah.
47:10You run a mile uphill with a sack of coal on your shoulders.
47:13And I just did it every year, won it five times and I'm even doing it this year as well.
47:17Wow, you're so Yorkshire, aren't you, huh?
47:21Honestly.
47:25I feel like I've got a lot of pressure on my shoulders.
47:27I'm doing this for the whole of Yorkshire so it better go right because if it don't then
47:32I'm sorry to let Yorkshire down.
47:37So that's four minutes left, we're coming to the end, four minutes.
47:40Literally just to play it now.
47:44Where do these go?
47:47Done.
47:53Alfie, you seem to be finished.
47:57About half an hour ago.
48:00It's the only time I've ever seen anybody washing up.
48:10I'm shirking.
48:11Okay, so that's it.
48:19Time is up.
48:22Alan, when you have ten more minutes.
48:27No pressure, big dog.
48:28Make it count.
48:29All right, I'm putting the shoe in pressure, buddy.
48:31There's all that time done.
48:37How much longer do you think you've got to finish off?
48:39I'm using every last drop.
48:41Are you?
48:41Yeah.
48:43Alan Wayne.
48:43Yeah.
48:44Two and a half minutes.
48:45Yeah, thank you.
48:46Two and a half minutes, please.
48:48That'll do.
48:51All done?
48:51Yeah, thank you.
48:52So is this what ten minutes actually does?
48:56Yeah.
48:57No, I've done better versions.
48:58Like, I was like, I was too slow at the start.
49:02Alfie.
49:05Hello, Alfie.
49:06First up is Alfie, whose food truck offering is deep-fried crushed potatoes, topped with crispy
49:16palmer ham, pecorino cheese, and deep-fried sage leaves, served with sour cream.
49:31Boom.
49:33A little potato, crispy all the way through, not greasy in any way.
49:36That lovely, salty pecorino cheese, wonderful, adding the seasoning.
49:40The crispy ham giving smokiness at the same time.
49:43Little bits of sage sprinkled across the top, giving real flavour of Christmas stuffing.
49:48And then the sour cream around the outside, giving sharpness.
49:52Fantastic.
49:54Alfie, there is so very little to this dish that you had enough time to write a new Christmas album.
50:01However, this is a big, stonking, tasty, decadent bowl of food, and I'm in for it.
50:12To get a boom from John, that's a big confidence booster for me. So yeah, I'm very happy.
50:22Alan Wynne.
50:23Alan Wynne's food truck dish is paprika and chilli spiced lamb and pork kofta with red cabbage
50:35and carrot salad served in a flatbread with tzatziki sauce.
50:39You had ten minutes extra. You needed every minute.
50:42Yeah, I did.
50:49As a food truck dish, I think it's brilliant.
50:52Your kofta, lovely and moist and juicy, lovely crust around the outside.
50:56But it could do with a little bit more power, because you can spice it up a little bit more.
51:01Sweet red cabbage, carrot and lemon juice, make it nice and sharp. That's good.
51:06But give it some warmth. Go for it.
51:08OK.
51:09Your bread is slightly too thick. However, it is delicious.
51:15I am enjoying it. I like the kofta, but more spice.
51:19Mm-hmm.
51:22Feedback was fair. Moving forward in the competition,
51:25make sure I keep chasing the flavour and chuck everything out of it.
51:31Noreen has put her own twist on a classic Indian dish, aloo tiki.
51:36Beetroot, carrot and potato tiki cutlets, served with turmeric and chilli spiced chickpeas,
51:44mint, coriander, chilli and mango chutney, and yoghurt.
51:49The cutlet, it's a great idea.
51:56The beetroot to give it vibrancy and sweetness and the carrot and the potato to give it firmness.
52:03However, there's so much moisture has gone into that.
52:07What's ended up in the plate is very damp and the cutlet has not worked at all.
52:11Noreen, the chickpeas are lovely and vibrant, slightly soft, chilly heat on the back of my throat.
52:19Your chutney, wonderful, different sort of heat. And I like the sweetness of that mango.
52:23I think the tiki's are almost there.
52:26But those potatoes need to be drier to get the structure.
52:30Little bit disappointed, but there's always a next time.
52:33In this case, the next time's got to be really good now.
52:36It's going to get serious.
52:37Inspired by his Caribbean heritage, Ashley has made ackee and saltfish.
52:46Salted cod with peppers, tomato and ackee fruit, spiced with garlic and curry powder,
52:52served with fried dumplings and plantain.
52:55The presentation, it's like a sunset. It's lovely.
53:04I'm very much enjoying what you've cooked for us.
53:07The ackee itself, slippery as it should be. Crispy bits of peppers and onions, cooked really, really nicely.
53:14The saltfish, not too salty. I really like the curry powder going through it.
53:18The flavour of chip shop curry sauce. So it's quite comforting at the same time.
53:24I think it's a great dish.
53:26The dumplings, they are outrageous. Pillowy soft in places and then squidgy like doughnuts.
53:34I could clear this plate. Thank you very much.
53:40Can't keep this smile off my face because I smashed that dish. I feel really great.
53:46Finally, it's Jodie. Inspired by family Sunday lunches, she's made a Yorkshire pudding wrap
53:56filled with strawberries, Greek yoghurt, chocolate spread, hazelnuts, whipped cream and Yorkshire honey.
54:04I think Yorkshire pudding is really beautifully made. The hazelnuts give you sort of a real lovely nuttiness, but also giving you a crunch.
54:20I mean, it's so sweet, but I really like it.
54:24Perhaps the Yorkshire pudding itself could have been sweeter. However, I love the innards.
54:33The chocolate and the strawberry and the fact that you put the Yorkshire honey in too, just to make it even more Yorkshire.
54:40To me, this is just so bang on brief. And you get a free hug too. What is not to love?
54:48I think I'm feeling relieved. I hope I did Yorkshire proud and if I didn't, I apologise.
54:57Celebrities, thank you so much. We have eaten well.
55:02And every time we see you, we just learn so much more about you.
55:10All five of you already, without realising it, have grown in confidence and you are learning really, really quickly.
55:15The quicker you learn, the better.
55:18Because it's going to get a little bit hotter in the MasterChef kitchen very soon. Thank you.
55:32How fascinating was that challenge? We've suddenly got five very good cooks.
55:37We've got sports people and entertainers and there's this competitive edge. You can feel it happening.
55:42Today, it was like a nice little vibe in the kitchen.
55:45We're seeing a creative side there from Jodie. A Yorkshire pudding into a dessert.
55:50I loved Jodie's street food because it was sweet on sweet on sweet with a little bit more sugar.
55:55Ashley really surprised me. Aki and salt fish. That was really well flavoured with the curry.
56:01But the dumplings, sensational. When he plates up, there's a real creativity. There's finesse.
56:08That extra time was a curse. Oh. But, um, nah, here's where it is. I got it out.
56:12Alan Wynn needed those extra ten minutes. Those cookers should have been spiced more, but he's got the technique.
56:19He's scared to load flavour into food. I find it mad how much flavour they want.
56:24I'm like, do they really want that much flavour? Yeah.
56:26Yeah. Alfie, those potatoes, although relatively simple, were crispy on the outside.
56:32Salty pecorino. I thought it was fantastic.
56:35It was delicious, but he had so much time left to do more.
56:39So, in the next challenge, if I see you, like, hanging around idly, I'll say,
56:43Alfie, can you come and clean my bench, please? I'll do that. Give me a hand. No worries.
56:46Noreen cooked for us chickpeas. Delicious, smoky flavours of cumin and coriander.
56:52I loved her mango chutney. I loved her yoghurt. But those tiki were a disaster.
56:58I thought it was a very strong round. Yeah, I forgot.
57:04We have five good cooks. But from here on in, now the competition gets serious.
57:10Let's see what else they've got to give.
57:12Next time, the five celebrities are back. Fire.
57:19And the pressure intensifies.
57:22As they take on the recipes of MasterChef finalist and cookbook writer Alexina Anatoly.
57:30This is, like, all alien to me. Bit of a mess.
57:32OK, breathe. Before battling for a place in the quarter-final.
57:37Flavours are just wonderful.
57:41It's all very beautiful, very dangerous.
57:42No one can see it.
57:47And then you're beating it in here now.
57:48Let's go.
57:49Petically, with going straight to 2025-l correlations,
57:52the pressure intensifies.
57:54You're a fusion man.
57:55You're not even gonna give I속 are the final luck to this movie.
57:58The money is trading to the Mitarai,
58:00and the rest is died.
58:01Yeah, I haven't stopped by several years,
58:04but I think I've been the other sorcerers,
58:04where it happened to exist and see him.
58:06Let's get to move on from here on here on here on youranner.
58:07You
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