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00:01It's the ultimate culinary showdown.
00:04Time's ticking.
00:0615 up-for-it celebrities.
00:08With their eye on one prize.
00:11What could go wrong? What's this space?
00:13The celebrity MasterChef title.
00:16Each week, five new celebs face off against each other.
00:21Seasoning, anyone?
00:22Pressure.
00:25It's all going off.
00:27In a quest for culinary stardom.
00:30I'm the boss in the kitchen.
00:32Boom.
00:33I'm in for it.
00:35It's a contest that gets under your skin.
00:37Your eye is on the prize.
00:39There's only one thing that's certain about MasterChef,
00:41and that is anything can happen.
00:57It's the last week of celebrity MasterChef heats.
01:00And the final five celebs about to put their cooking skills to the test are...
01:06Opera sensation Alfie Bow.
01:09When it comes down to it, I'm not a chef.
01:12I'm a singer.
01:13So, if I panic, I might burst into song. Who knows?
01:16Former professional rugby player and gladiator fury, Jodie Ownsley.
01:23I never expected myself to be in the MasterChef kitchen.
01:26On a rugby field, in the gladiators arena, yes.
01:29But in a kitchen, absolutely not.
01:31Reality TV star and former professional footballer, Ashley Kane.
01:36I have unparalleled self-belief.
01:39And that's the energy that I'm taking into the MasterChef kitchen.
01:42Let's go.
01:44BBC radio DJ and stand-up comedian, Noreen Khan.
01:49The words master and chef are not two words that often get associated with myself.
01:55So, I'm feeling a bit shaky.
01:57And Welsh rugby legend, Alan Wynne-Jones.
02:01You don't know what you don't know.
02:04So, whether my problem-solving abilities come to fruition in the kitchen, we'll see.
02:14These five celebrities are used to success.
02:20But, can they sizzle? Can they fry? Can they make us a pudding or a pie?
02:25We've been impressed so far, but I want that to be knocked out of the park.
02:29So wonderful to meet you.
02:34We are so looking forward to getting to know you.
02:38We want to see how you can cook.
02:42This first challenge we like to call under the cloche.
02:47Underneath each one of these cloches, there is a different ingredient.
02:52And all you have to do is choose a cloche.
02:55And with that ingredient, make for us something truly delicious.
03:00Ashley, are you OK?
03:01I hate surprises.
03:03Oh, dear. I hate them.
03:04So, this is a pretty out of comfort zone moment for me.
03:08We're here, we'll look after you.
03:09How's that?
03:11Noreen, come and choose a cloche.
03:19Good luck.
03:20Food knowledge is not that expansive.
03:23Hello.
03:24Hi.
03:25I'm normally just making things that I've made 20, 30, 40 times.
03:29But I will try and bring out some creativity and invention when I'm put on the spot.
03:37Bit nervous now. Can I see what's...
03:39You can lift up the cloche.
03:42Oh, oranges.
03:43I've never actually cooked with orange, so this will be a real challenge.
03:50Can I make oranges?
03:51Well, that's not really cooking, is it?
03:52Oh, OK.
03:54Thanks, Noreen.
03:56Good luck.
03:58Alfie Burr, come and get your cloche.
04:01All right, guys.
04:02Good luck.
04:05Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:10That's about it, really.
04:13Oh.
04:16OK.
04:17All right.
04:18I wasn't expecting that, I suppose.
04:20Do you like prawns?
04:21I do.
04:22I'll give it a shot.
04:23Enjoy.
04:26Alan Ren.
04:27Come on.
04:28The longest walk.
04:29Let's go, big dog.
04:30More nervous walking down the tunnel.
04:31No pressure, mate.
04:32No pressure.
04:33Slock or scrum.
04:34No pressure.
04:35Slock or scrum.
04:36Got the high-performance element from the rugby side of things, so if I can harness that,
04:42hopefully it'll be a good accolade to use.
04:48OK.
04:49OK.
04:50Salmon fillet.
04:51I'm into my fish, live by the coast, so pretty comfortable.
04:56Mate, you got salmon.
04:57God just gave it you all.
04:59Well, hey.
05:00Huh?
05:01It's still time to mess it up.
05:02Don't worry.
05:04Ashley, it's time.
05:05Come on.
05:07Yes, let's get this bit out of the way.
05:09In life, I'm going to keep it on my toes.
05:12In the kitchen, not so much.
05:14Get the supplies over and done with.
05:16One 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.
05:28Do you know what that is?
05:29No.
05:30I've never seen anything like it in my life.
05:32It looks miraculous, but I've not got a clue what it is.
05:34It's called a Romanesco, and it's like a cauliflower.
05:39Looky me!
05:41A Romanesco.
05:43A Romanesco.
05:44Sounds like a dance.
05:45Jodie, come and get your cloche.
05:48Let's go, Jodie.
05:49If you give me a ball, I can run with it, that's fine, but if you get me in the kitchen chopping things, I'm clumsy and I'm just going to be a disaster, to be honest.
05:56I just know it.
05:58Jodie, you ready?
05:59No, but let's do it.
06:00Go on, then.
06:05Oh, chicken.
06:06That's me all over, so I'm all right with that.
06:08I can breathe.
06:09Jodie, love the confidence.
06:11Thank you very much.
06:12We'll see.
06:15We don't expect you to make something truly delicious with just your one ingredient.
06:21So, we are opening the MasterChef larder.
06:30Wow.
06:32A larder full of everything you need to make that ingredient sing.
06:37Load up a tray, you have 60 minutes.
06:41Let's cook.
06:43I've got rubbish darts on getting in there.
06:45This is a really new experience outside my comfort zone, but I'm loving it.
06:54I'm not sure they will be when they try the food, though.
06:58We're going to see what they're like thinking on their feet.
07:00What's it like when they just open their fridge at home, see a lovely ingredient shining at them?
07:05Are they inspired or are they frightened?
07:07You need to keep your eye on the game and just produce something edible.
07:13Edible, good, delicious, even better.
07:19Does anybody want these?
07:22I've never really cooked with oranges and the only thing I can think is make a cake,
07:25but I haven't made a cake for about 15 years.
07:28Right, let's see if I can turn pan on first.
07:42Yorkshire-born 24-year-old Jodie Owensley is best known as the formidable Fury on TV's Gladiators.
07:49She was the world's first-ever deaf female rugby sevens international.
07:53So I was born profoundly deaf, but when I was 14 months old, I had a cochlear implant fitted.
08:02A cochlear implant is a bit more complex than a hearing aid,
08:07so it was a lot of speech therapy and learning to lip-read,
08:11and that's how I somehow picked up the Yorkshire accent, just by reading people's lips.
08:16It's just from repetition and practice, and here we are.
08:20I've always wanted to know, how do they give gladiator names out?
08:28Well, they just ask, do you want to be Fury?
08:30And I thought, I'm probably the least furious person you can come across.
08:34But once I'm in competition mode, I just switch.
08:37So it actually suits me so well, and it's me in a nutshell.
08:40You have chicken thighs, skin on.
08:44Chicken is probably the best option I could have asked for.
08:46And then got a bit of pepper, broccoli and some potatoes,
08:51and then hopefully we can just build from there.
08:55Good luck, Fury. Thank you.
08:59From Jodie, we're going to get what I would call meat and two veg.
09:03Some chicken thighs cooked with some butter and a bit of garlic,
09:06served with some potatoes, which are going to have butter and garlic.
09:08I don't know whether to wash my potatoes or not.
09:12With some vegetables, there is some promise, a bit of spice,
09:15because she's got some chilli flakes on her bench.
09:18I think I put a bit too much chilli in.
09:21The problem with chicken thighs is they need to be cooked all the way through.
09:28It's a very thick piece of meat.
09:30Also, if you don't get that skin crispy, it's really not nice to look at,
09:35and it's not delicious either.
09:37No sauce here, just garlic butter.
09:40I'd like a bit of seasoning, and I hope it looks smart.
09:42That's 15 minutes gone, celebrities. 15 minutes.
09:53Jodie, feeling good?
09:55Yeah, I'm all right. Steaming my face.
09:57Oh, wow.
10:0034-year-old Ashley Kane is a former professional footballer
10:05who became a reality TV star on Celebrity SAS and the real Full Monty.
10:10But a tragedy was to take his life in a new direction.
10:15On the 10th of August 2020, my beautiful daughter was born,
10:20Azalea Darman Kane.
10:22Two months into having my daughter, I found out she had a very rare
10:26and aggressive form of leukemia, which eventually took her life.
10:32He now takes on record-breaking challenges to raise money
10:35for the Azalea Foundation, supporting children with cancer.
10:40I've completed some of the world's toughest challenges.
10:44That's why I risked my life.
10:46That's why I go through blood, sweat and tears.
10:50It's just the love that I have for my little girl.
10:51Ashley, I think you've done far scarier things than cook for me.
10:58Put me in the Yukon, kayaking through the Arctic Circle,
11:021,000 miles with grizzly bears, wolves and life-threatening waters,
11:05unsupported, and where my comfort zone is, I'm right in the middle.
11:09Put me in this kitchen and I couldn't be further away from it.
11:11So this is a bit of a scary, challenging experience for me.
11:16I'm lucky that you're such a kind, accepting person.
11:21Oh, you clearly don't know me, Ashley.
11:23That's not going to judge too hard.
11:26On first impressions, I'm not sure if Ashley is the strongest cook here,
11:30but what he does have is absolute passion and focus.
11:34He's Romanesco, he's realised he can cook like a steak.
11:37Cut it into nice, big, thick slices,
11:41and he's going to cook it with some butter and some garlic.
11:44But he needs to make sure it's cooked all the way through,
11:48slightly soft, but not so soft that it falls apart.
11:52With that, we've got potatoes, a piece of pork.
11:56Presently, that pork filler is wrapped in foil with some butter
11:59and some onions, and he's going to just bake that.
12:02Pork filler has very little fat on it.
12:04I just hope it doesn't go dry.
12:07When 39-year-old Alan Wynne-Jones retired from rugby in 2023,
12:14he'd played in four World Cups, won five Six Nation titles,
12:19and three Grand Slams.
12:21He remains the most capped rugby union player in the world.
12:24Stop moving the fish, Alan Wynne.
12:25As a former sportsman, obviously, he was very conscious about, you know,
12:26dietary requirements, but it's been eye-opening looking at some recipes,
12:27the amount of double cream, butter, salt and sugar. So, it's a case of, all right, here we go.
12:41Do you cook at home? Yeah. My wife does quite a bit for the kids, because I make more of a mess.
12:48But I love the odd occasion that, you know, I find something that I want to attack.
12:51How many kids?
12:53Three daughters.
12:54Will they be watching you?
12:55Hopefully, hopefully supporting me as well. My biggest critics and biggest fans.
12:58What are you doing with the salmon today?
12:59I wanted to go down the Asian route, so I've got the noodles.
13:02I'm going to do soy, honey, ginger chilli, garlic, sesame oil,
13:07and then hopefully that'll be enough to put through the noodles.
13:10Is this something you like to eat when you go out?
13:12Yeah, I like to eat it, like to make it.
13:13And if you get it right, it can taste quite good.
13:15At least you're smiling now. You weren't ten minutes ago.
13:18We've got a smile out of you.
13:20It's my passport face, but I'm always smiling on the inside.
13:25Alan Wynne's one to watch.
13:27He seems to understand that that salmon goes with Asian-inspired flavours.
13:32I think he's making something rather good.
13:35Salmon only needs to cook for a matter of minutes.
13:38It needs to flake and fall apart.
13:4851-year-old Alfie Beau is an award-winning tenor,
13:53famed for performing in Les Miserables,
13:56and has recorded over 20 albums,
13:59including four number-one records with Michael Ball.
14:02Working with Michael Ball, I call that community service.
14:07Inspired by classic comfort dishes and the food of Italy,
14:11he frequently cooks for friends and family.
14:14There was a time when I was thinking of going to culinary school.
14:22But then I realised that it's harder than it looks.
14:25Then I decided, no, I think I'll just stick to singing.
14:27So, we're both from the north-west of England.
14:31Did you grow up close to Blackpool?
14:33I did, yeah, yeah, just north of Blackpool, on the Fylde Coast.
14:36It's beautiful up there.
14:37Literally spent my childhood being taken to the Illuminations.
14:40I know, and I switched them on once.
14:42No!
14:43I did, I turned on the Illuminations once.
14:45You must be our biggest celeb that we've ever had in here today.
14:48Is that right?
14:49So, you've got prawns, do you work with prawns usually?
14:52Not normally, no, no, I don't.
14:54Tell me what you're cooking today.
14:55Well, I've gone for sort of like an Italian theme.
14:58I've even got my dough ready for some pasta.
15:01OK, this all sounds very impressive.
15:07I love Italian food.
15:09I do eat a lot of it.
15:10It's my go-to restaurant when I've got time off.
15:14We are being promised from Alfie
15:16a bowl of pasta with prawns and walnuts.
15:18Fantastic.
15:19He's making handmade pasta,
15:21which tells me it could be a really good cook.
15:25Those prawns need to have a nice bit of colour,
15:27then be dropped into the sauce at the last minute,
15:29then the sauce and the pasta come together to become one
15:32and it becomes a lovely mixture.
15:38Fifteen minutes left.
15:40One five.
15:42Wish me luck.
15:46Noreen Khan was a presenter
15:48on the BBC Asian radio network for 12 years
15:52before taking on a career as a stand-up comic.
15:55As a child, she would often help her father
15:57grow fresh produce on his seven allotments.
16:02And do you cook at home?
16:04Occasionally, yeah, I do.
16:05I live alone, so it's kind of hard sometimes cooking for one.
16:08Yeah.
16:09But then I get quite spoiled
16:10because I go and see all my sisters and my family.
16:11How many sisters?
16:13I've got four older sisters.
16:14Are you the baby?
16:15I'm the baby of the family.
16:16I'm the youngest of eight.
16:17You haven't lifted a finger your entire life, have you?
16:20No, that's not entirely true, no, no.
16:22I'm very independent, considering,
16:24but it has made me a little bit of a lazy cook.
16:31We had, like, a rota at home
16:33and my job was to water the plants,
16:35which I'd always forget to do.
16:38So cooking wasn't really on the agenda for me, you know?
16:40No, I did get one of the more difficult things.
16:45Yes, they're oranges, we all recognise them,
16:47but how do you make them the star of the show?
16:51I think they're done.
16:53An orange cake!
16:55Fantastic!
16:57Lovely light sponge, flavoured with orange rind,
16:59being really fragrant.
17:01She put orange juice in and realised it was too wet,
17:03so she's used desiccated coconut thinking on her feet.
17:06That's fantastic.
17:07It needs to be cooked all the way through
17:09and it can't be raw cake mixed in the centre.
17:13We're going to get whipped cream flavoured with orange rind.
17:16More orange, which is good.
17:18The cakes, I think,
17:19maybe I'm just going to give them another minute or two,
17:22and then I think I should be all right.
17:27Ten minutes left!
17:29It's a little bit cloggy, but I think I've overcooked it.
17:42I don't know what I'm doing here with this,
17:43but I'm just trying to make it look round.
17:48You've only got two minutes!
17:49Two minutes left!
17:52Now, Alfie, what's going on?
17:53You feeling good?
17:54Uh, I don't know yet.
18:04I'm just going to have to go.
18:05Ooh!
18:16What happened?
18:17One fell on the floor.
18:18You dropped one on the floor?
18:19Because I opened it and it fell on the floor.
18:21Yeah.
18:22Right, you can save this.
18:32That's it.
18:33Time's up, everybody.
18:34That's it.
18:35Done.
18:37Literally shaking through the old hole of that.
18:41I've got my chicken caught.
18:42That's the main thing.
18:43I've got my taters.
18:44I've got to be a bitch.
18:45I think it'll be all right.
18:47Can Gladiator Jodie enter the arena?
18:49Thanks, Scott.
18:50Good luck.
18:54Hello.
18:55Hi.
18:57First up is Gladiator Jodie,
18:59whose pan roasted her ingredient of chicken thighs
19:02in chilli, garlic and pepper
19:04and served it with buttered garlic potatoes,
19:06broccoli and roasted peppers.
19:09You're asked to make chicken the star of the show,
19:18and it really is on this plate.
19:21Festooned in chilli flakes.
19:23Really, really good chicken.
19:26I love what you've done with the skin.
19:30It's so buttery and oily.
19:32However, it could be a bit crisper.
19:37Potatoes are lovely and soft.
19:39I think you played it safe here.
19:41But overall, good chicken.
19:45All this needs, Jodie, is a sauce.
19:47Something to give her a bit of moisture,
19:49because everything else is pretty good.
19:52We've got soft peppers, which is really, really sweet.
19:55Broccoli, which you cooked very, very nicely, which is great.
19:59Just needs a sauce.
20:00OK.
20:04I just went blank.
20:08I was like, what do I do?
20:09And then I thought, you're literally cooking chicken,
20:11and you love chicken.
20:12So once I found my feet, I was fine.
20:22Reality star Ashley has turned his ingredient of Romanesco
20:26into steaks, which he's pan fried in butter and garlic.
20:30And served with oven-roasted pork, baked onions, Romanesco leaves
20:35and buttered new potatoes.
20:38You created this beautiful piece of art.
20:41You've made a Romanesco steak.
20:52It's soft.
20:53It's well seasoned.
20:54It's incredibly buttery and decadent.
20:57Delicious.
20:58The potatoes, you've just served them whole.
21:00You've left the skins on, so they could be a bit crisper.
21:03But the Romanesco, yes, please.
21:06The pork itself is cooked a lot.
21:12And it's so dry, it's close to biltong, actually, to be fair.
21:19But listen, the Romanesco, I think you've done such a great job with it,
21:22and it tastes really good.
21:28You know what, right now I'm feeling quite good.
21:30It wasn't a total disaster.
21:32And I feel like it's gave me a great starting point
21:36to now head on to better things in the competition, hopefully.
21:42Hello.
21:43Welsh rugby legend Alan Wynne has made an Asian-style noodle dish
21:48using chilli, garlic, soy and honey,
21:51and pan-fried his ingredient of salmon in lemongrass and Sichuan pepper,
21:56topped with crispy salmon skin, peppers and spring onion.
22:06Your salmon's cooked really nicely.
22:08The skin is crispy.
22:10There's little flavours here, hints of garlic and ginger going through it,
22:13and it delivers the way it should deliver.
22:15I think that's great.
22:18I think you understand flavour, but it was very subtle.
22:22Just don't be scared of us. Pack it on.
22:25Your noodles are a little bit still stuck together.
22:28However, I could quite easily eat that plate.
22:31OK.
22:34Yeah, it was far more daunting than I thought it was going to be at the start.
22:37But, yeah, hopefully a little bit more prepared for whatever's next, he says.
22:45Classical singer Alfie has pan-fried his ingredient of prawns
22:49and made his own pasta to serve a prawn linguine
22:52with a tomato, chilli and caper sauce and walnuts.
22:56You're ambitious because you made your own pasta.
23:03You've got a great palate because your sauce is fantastic.
23:07Sweet tomatoes, salty caper.
23:09The prawns are overcooked.
23:11But Alfie, I think that's a great start.
23:14Thank you very much.
23:15That sauce is truly rustic. Tomatoes, capers and chilli.
23:20It's still sweet. It's fiery.
23:22The walnuts give this lovely nutty crunch.
23:27And for your first cook in this kitchen, that is impressive.
23:32OK, thank you.
23:33I was shaking a lot.
23:37But, yeah, to make a dish and complete a dish,
23:39I was fairly pleased with myself, I think, you know?
23:45Finally, it's stand-up comedian Noreen.
23:48She got oranges and has made an orange sponge cake
23:52with desiccated coconut served with whipped cream,
23:55orange rind and pistachios.
24:03This is a rather lovely cake,
24:05with the cream on the side and the orange and the pistachio.
24:08I'm enjoying it.
24:10The orange is the star of the show
24:12and I love the fact that you dropped a cake on the floor.
24:17You breathed and then just served what you had.
24:21Your cake is really good.
24:23Lovely and crispy on the outside.
24:25This is impressive.
24:27You've made a cake without a recipe.
24:29Good on you.
24:31Trust me to drop the cake.
24:33But, yeah, it wasn't too bad.
24:36Could have been better, but I feel relieved.
24:40Well done, celebrities.
24:42You've survived your first challenge.
24:45So we will see you very, very soon.
24:49I'm very excited for what comes up next.
24:52Off you go.
24:53Off you go.
25:01I'm mighty surprised by their food,
25:03because when these five walked into the MasterChef kitchen,
25:06nerves are plenty.
25:09They came in like lambs and some of them left like lions.
25:12Isn't it wonderful to see them bloom into different people
25:16once they've got that first challenge under their belt?
25:18Job well done.
25:23Alfie's prawns were certainly overcooked,
25:25but it was impressive to see him de-shelling them and de-veining them.
25:29I think he probably had the most complex dish in the room.
25:32Made in tomato sauce, made his own pasta, and it worked.
25:35I was working 100 miles an hour and it was crazy.
25:39I was really feeling the tension in there.
25:41But hopefully I'll calm down.
25:45Ashley, we got a lovely Romanesco steak cooked beautifully,
25:49seasoned really well.
25:50Quite delicious.
25:51But that pork was like shoe leather.
25:55Alan Wynn's dish for me was almost too subtle,
25:58but he clearly made the salmon the star of the show.
26:01It could have been a bit more robust,
26:03but actually, as a dish, it tasted really, really good.
26:07Jodie is clearly a novice cook.
26:10It could have done with the sauce, but actually a decent dish.
26:12The chicken was cooked really, really well.
26:14I've dropped a cake. It can't get worse than that.
26:17Noreen's cake delivered the goods.
26:19Well, it's nice and crispy around the outside,
26:21and a nice light texture to it.
26:23You're ready for it next round, aren't you?
26:25I'm just eager to know what it's going to be
26:27and to get in there and get it done.
26:29We got some really good food,
26:31but next it's time to test their palate.
26:35I love this round because it's nothing
26:37they could have ever imagined.
26:49We're welcome back, celebrities.
26:55If you're going to become great cooks,
27:00you need a good palate.
27:04And now we're going to put that to the test.
27:08I'd like to think I've got an OK palate.
27:10Yeah, I'm probably setting myself up for a big fall there,
27:12but I'd like to think it's OK.
27:18In front of us here are 25 ingredients,
27:22and your job is to identify as many of these ingredients
27:27as you possibly can by tasting them.
27:30Should you incorrectly identify an ingredient,
27:36you will be eliminated from this challenge.
27:42Amongst them, there could be fruit, vegetables,
27:46meat, fish, dairy products,
27:50and maybe the odd bakery item.
27:53The winner will receive 10 minutes extra cooking time
27:56in the next round.
27:57Oh, OK.
27:58Do you know what?
27:59I'd love to win this challenge
28:00because I need those extra 10 minutes.
28:03They'd make such a difference.
28:06To make sure that you're relying mainly on your palates,
28:10we are going to do this challenge blindfolded.
28:19Hang on.
28:20I'm deaf and now I'm going to be blindfolded,
28:22but got a great sense of smell and a great sense of taste.
28:25So I think, if anything, being deaf is actually going to help me
28:28in this challenge.
28:29Jodie, can I just check something?
28:31Are you OK to be blindfolded?
28:33Yeah, I'll be fine.
28:34I'll get on with it.
28:39Having that sight taken away from you
28:42does make a huge difference.
28:44It's really up in the ante.
28:47I can't rely on my eyes and they're not that good anyway,
28:50but this is making it so exciting.
28:56Alan Nguyen, there you go.
29:00Cube number one.
29:01Ah, there we go.
29:02Feels a little bit spongy.
29:03Cucumber.
29:04Still in the game.
29:06Jodie, in front of you there's a tile.
29:08Ooh.
29:09Is that a bad ooh or a good ooh?
29:10A bad ooh.
29:11This cube feels really wet.
29:12I've put it in my mouth and I know straight away,
29:15it's a tomato, isn't it?
29:16Do you not like tomatoes?
29:17Not really, no.
29:18It is a tomato.
29:19Correct answer.
29:20I hope the next cube becomes a tomato.
29:21Correct answer.
29:22I hope the next cube becomes a tomato.
29:23It's still in the game.
29:25Jodie, in front of you there's a tile.
29:26Ooh.
29:27Is that a bad ooh or a good ooh?
29:28A bad ooh.
29:29I've put it in my mouth and I know straight away.
29:32It's a tomato, isn't it?
29:34Do you not like tomatoes?
29:35Not really, no.
29:36It is a tomato.
29:38Correct answer.
29:39I hope the next cube tastes better than this one.
29:43Ashley, here is your cube.
29:47Ooh.
29:48Feels quite nice, actually.
29:50Cube one.
29:51It's wet.
29:52It's smooth.
29:53It's firm.
29:54Ah, I love that.
29:59I'll eat all of that.
30:00There's a distinguishing taste.
30:01I know it.
30:02Pineapple.
30:03Ashley, it is a pineapple.
30:06It's like playing a game and I feel like I'm a big kid.
30:10Alfie.
30:11Yes.
30:15Okay.
30:16I smelt it and I knew exactly what fruit it was.
30:21Definitely an orange.
30:22It's an orange.
30:23Well done.
30:28Noreen.
30:30It's cold.
30:31Feels like a melon or something.
30:38Um, melon.
30:40That is so a melon.
30:44Good round, everybody.
30:46Well done.
30:47Yeah.
30:48Now things will start to get a little bit more difficult to identify.
30:53I don't mean a gift from me.
30:57Cube number two.
30:58Relatively hard.
31:03The blindfold is making me question myself so much.
31:06Um, one more.
31:07Oh, there we go.
31:08Mango.
31:09It is definitely mango.
31:10Congratulations.
31:11This cube is literally rock solid.
31:12Don't smell a vote.
31:13This is crunching off my teeth.
31:17I think I know what it is because I don't like it.
31:18A carrot.
31:19It is a carrot.
31:21It's softer than the pineapple.
31:22It's still wet.
31:24It's still wet.
31:25It's still squishy.
31:26As I take a bite, I know it.
31:27I eat this every single day.
31:28Um, watermelon.
31:29All done.
31:30Yes.
31:31Yes.
31:32Alfie, it's time.
31:33Cool.
31:34It's in front of you.
31:35So, this cube is really squishy.
31:36It is a carrot.
31:37It's softer than the pineapple.
31:41It's still wet.
31:42It's still squishy.
31:43As I take a bite, I know it.
31:47I eat this every single day.
31:49Wow.
31:50Watermelon.
31:51All done.
31:52Yes.
31:53Alfie, it's time.
31:54Cool.
31:55It's in front of you.
31:56So, this cube is really squishy.
31:58Oh.
31:59It's really sharp.
32:00That's a lemon.
32:01Alfie, take your blindfold off.
32:02Oh, no.
32:03Grapefruit.
32:04It's...
32:05Is it not?
32:06Alfie, it's lime.
32:07Lime.
32:08Sadly, Alfie, you are eliminated from the challenge.
32:26Good luck, guys.
32:27I'm so disappointed that I got it wrong.
32:29I should have taken longer to think about it.
32:33Oh.
32:34Feels very rubbery.
32:35Feels like plasticine.
32:36It's very sticky.
32:37So, first I'm thinking maybe it's a bit of toffee or a bit of caramel or...
32:40Oh, no.
32:41Mmm, it's a fruit.
32:42Not a date.
32:43It's, um...
32:44Oh, my gosh.
32:45It's a apricot.
32:46Please remove your blindfold.
32:47Oh.
32:48Oh.
32:49Oh.
32:50Oh.
32:51Oh.
32:52It's a prune.
32:53Oh.
32:54You're eliminated from the challenge.
32:57Got it.
32:58See you soon, mate.
32:59Yeah, see ya.
33:00Come on, Noreen.
33:01You could have done better.
33:03Three remain standing.
33:04You ready?
33:05No.
33:06OK.
33:07OK.
33:08OK.
33:09OK.
33:10OK.
33:11OK.
33:12OK.
33:13OK.
33:14OK.
33:15OK.
33:16OK.
33:17OK.
33:18OK.
33:19No.
33:20That's the spirit out of it.
33:22Sorry.
33:23Too honest.
33:24Now, it really does start to get tough.
33:35It's the middle of a vegetable.
33:37I have to say cauliflower.
33:39Very good palate.
33:40That's mad.
33:41Doesn't even smell of anything.
33:46Jodie.
33:47Jodie.
33:48Let's go.
33:53Smells like meat, if you ask me.
33:55I don't know what this one is.
33:57It's got skin on it, and it's mushy.
33:59I feel like I've had this before, and I don't like it,
34:02but I don't know what it is.
34:03It's a bit sweet.
34:04A bit like maybe kiwi.
34:07Take off your blindfold.
34:09It's butternut squash.
34:10That's difficult.
34:11And I don't like butternut squash.
34:12That's difficult.
34:13That's why.
34:14That's difficult.
34:15You don't like butternut squash.
34:16That's why.
34:17You don't like butternut squash.
34:18That's savage.
34:19I've had butternut squash before, but I don't eat a lot of it,
34:22so that's probably why I couldn't figure it out.
34:24I now know you don't like tomatoes, carrots, and you don't like butternut squash.
34:29Jodie, you're eliminated from the challenge.
34:33See you, ma'am.
34:35Ashley.
34:40It's very sticky.
34:43I know what it is, but I think I'm being tricked.
34:48This is going to be completely wrong, but it tasted like a jam donut.
34:53It was a jam donut.
34:55Yes!
34:56I'm so happy.
34:57But it's about the taking part.
34:59All about the taking part.
35:00We are going to go to sudden death.
35:06You are now going to taste at the same time as each other.
35:11Alan Wynn's an amazing competitor.
35:14I'm glad to be standing next to you, mate.
35:16Likewise, bud.
35:17I need to beat this guy, but I feel like the odds are really stacked against me at the minute.
35:23We're going head-to-head. It's pretty tense.
35:27It's cake-like, but firmer than cake.
35:33Tastes like chocolate.
35:39It's in, like, a chocolate, but I don't know...
35:41I don't know what it is.
35:43It's so annoying because I want to win this so badly, but the name doesn't come to mind.
35:49What does Alan Wynn win?
35:51Uh, chocolate brownie.
35:53Ashley.
35:54It's like a kind of form of, like, jelly.
35:56So, what are you going to say? Jelly?
35:58Yeah.
35:59Gentlemen, remove your blindfolds.
36:02We have a winner.
36:06Alan Wynn.
36:07You're correct.
36:08It's a chocolate brownie.
36:12Ashley.
36:13It was a jelly of type, sadly.
36:16Turkish Delight.
36:17Turkish Delight.
36:18Turkish Delight.
36:19Well done, mate.
36:20Well done.
36:21If you're not first, you're last.
36:25And I am absolutely gutted to be last.
36:29Alan Wynn, you get yourself ten minutes extra cooking time in the next challenge.
36:33Thank you, gentlemen.
36:34Well done, boys.
36:35That was amazing.
36:36Cool.
36:37This show is bringing something out of me that I felt like I lost.
36:40A happy, jovial and fun spirit.
36:44I had a really good time.
36:46Who won?
36:47Well done, guys.
36:48Alan.
36:49Yeah, but, well, he knew it, though.
36:52He did know it.
36:53That was an interesting one.
36:54Obviously happy to have the extra ten minutes, but I think I've got to temper my reliance on it.
36:58Hopefully I don't necessarily need it.
37:19Welcome, celebrities, to the MasterChef street food market.
37:25There's nothing I love more than walking through a festival or down a street and seeing a truck selling something that's delicious, maybe a bit naughty.
37:38That's what street food is all about.
37:41What we want to know now is what you would serve from your own food truck.
37:46This just gives a bit of an insight into you as a person, maybe influences from your heritage, or maybe it's just something you just love.
37:54You all have one hour, except for Alan Wynn, who has an extra ten minutes, because he won the palate test.
38:01Make it indulgent. Make it delicious.
38:05Let's cook.
38:11Wherever I travel in the world, the first thing I do is I search out the street food.
38:16It tells me a lot about the country.
38:18It is the foundation of what does become great restaurant food.
38:24It's about eating as if you're not really worrying about calories and all of the naughty things.
38:30You're just having fun.
38:31I'm a bit calmer than I was trying to enjoy it now.
38:37And just, yeah, just have a bit of fun with it, really.
38:41Alfie, you must have been to some street food trucks.
38:44Yeah, every festival I've performed at have incredible food trucks.
38:48Do you eat before you sing?
38:50Yeah, I do. Not during, while I'm singing, I don't do that.
38:53But beforehand I do.
38:54Alfie, you've got very few ingredients on your bench.
38:57I have.
38:58I think that's the best thing about food truck food.
39:01It can be simple, but tasty.
39:03What are you making?
39:04Smashed spuds with parma ham and pecorino cheese and deep-fried sage leaves.
39:11What is your influence for this?
39:13You know when you used to go and buy a bag of chips?
39:15It's a sort of a posh version of that.
39:18I'm hoping that in this simplicity there is genius.
39:21I hope so too.
39:24With this dish, I'm hitting the brief, but I'm not even thinking about it going wrong.
39:28If I start thinking about it going wrong, then it will.
39:33Alfie is frustrating me greatly.
39:36He's proven that he is quite a good cook.
39:39Why is he making something today that he could have finished in 15 minutes?
39:44We've really only got four component parts of this dish.
39:47Potatoes, which have to be crispy.
39:49This is more like mashed spuds, to be honest.
39:52Sage, which has been deep-fried, which can't go bitter and can't be burnt.
39:56Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it.
40:01And ham, which also needs to be nice and crispy.
40:05Alfie's potatoes look delicious.
40:07We've scaled it so far back, we're not seeing any ambition.
40:15Celebrities, you've had 20 minutes.
40:20I probably made a rod for my own back, doing relatively well in the first couple of challenges.
40:24But I'm pretty happy so far with the way it's gone.
40:30Oh, look at these.
40:35Alan Wynne, you've played in stadiums around the world.
40:39Surrounding stadiums, they're usually food trucks.
40:41What's yours going to be called?
40:42Big Isle's food truck.
40:43It was a nickname I was given affectionately as a younger man.
40:47Hopefully he was affectionately anyway.
40:49What are you actually cooking?
40:50I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw and then a classic tzatziki.
40:58As a sports person, are you allowed to let yourself off the leash and just eat what you want sometimes?
41:01This is, I suppose, where this recipe comes from.
41:05One of the most important men in the team environment when I was playing was a chef.
41:11And we used to have themed nights, so we'd have Japanese, Mexican, Greek and this was one of his.
41:15But this is my take on it.
41:17You've got ten minutes on everybody else.
41:18Yeah.
41:19Bit of an advantage.
41:20Use that wisely.
41:21Cheers.
41:25Alan Wynne is the quiet assassin.
41:27He's bringing something really quite complex.
41:33Those koftas are quite big.
41:35He's mixed lamb and pork mince together.
41:38The pork mince will give it flavour, but also the fat will keep it nice and moist.
41:42I love tzatziki, I love kofta, I love flatbread, but there's danger points with all of them.
41:49If that tzatziki's under-seasoned, it's just yogurt and cucumber.
41:53If the flatbread doesn't work, we've got cardboard.
41:56And if those koftas aren't cooked all the way through, I'm not eating raw lamb and pork mince.
42:02Come on, man. You got this.
42:03Yeah, I got it, I got it.
42:04Yeah?
42:05Feeling good?
42:06Yeah.
42:11I'm hoping that John and Grace will see that I actually have the potential to be quite a good cook.
42:17And that my food can be edible and it won't be thrown on the floor.
42:21Noreen, you're a vegetarian. Yes.
42:25Yes.
42:26Stroop food around the world that's vegetarian is amazing.
42:29So are we getting something that you truly love?
42:32Yeah. So I'm bringing some of my, like, personal favourites, which includes potato cutlets, which are called aloo tzatziki.
42:38So this classic tzatziki, or you call it sometimes a cutlet, it looks like a little potato cake.
42:43Yes.
42:44We had them quite a lot as kids, because my mum was vegetarian as well, so she'd make, like, aloo tzatziki quite a lot.
42:48But I'm going to have a bit of a twist. I'm going to add beetroot and carrots to the cutlets, covered in breadcrumbs.
42:54And then some curried, spicy chickpeas on the side.
42:59And then mint chutney sauce, but it will have mango in it as well.
43:03So what would your food truck be called?
43:05It's going to be called Kana truck, because Kana in Urdu means food, and obviously Kana is a play on my surname.
43:12Kana truck is open.
43:14It certainly is. Good luck.
43:19Noreen's making for us a classic Indian dish, aloo tzatziki.
43:22Looks like a little potato cake.
43:25She's flamed with beetroot and carrot, and we've got the flavours of coriander and garam masala and spicy with chilli.
43:33I just hope those tzatziki aren't soggy, because of the moisture from the beetroot and carrot.
43:39I hope they don't fall apart in the fry pan.
43:41I hope Noreen fills everything with lots of spice and makes sure that yogurt mixture with that mango is lovely and refreshing.
43:48Noreen is using chickpeas at the side.
43:52They can be very, very bland if they don't have the right amount of seasoning and spice.
43:56I'm worrying that she's going to pack all this flavour and heat into the cutlet, whereas the chickpeas could be a drub wet Wednesday.
44:02That's 30 minutes left. 30 minutes remaining.
44:11Cooking your own menu, that pressure piles on.
44:17But I'm ready for the challenge, because I operate great in chaos.
44:24Well, I'd like to think so anyway. We'll see and find out.
44:26What's the influence for your food truck?
44:32I'm a boy from an island in the Caribbean. The food is tasty, it's fiery, there's always vibes, energy and music around here.
44:39So, I kind of wanted to bring a bit of that energy with this dish and create something that hopefully tastes good.
44:45What are you cooking?
44:46Aki and salt fish with dumpling and fried plantain.
44:48Oh, fantastic!
44:50Who taught you to cook this?
44:52So, my auntie and my godmother, Tina and Sharon.
44:55Caribbean people don't have measurements, they just throw it in, go by feel and that's what I'm going to do today and hopefully you'll like it.
45:01Aki and salt fish. Aki, a fruit off a tree which is quite slippery and when seasoned well is delicious.
45:14With that we've got salt fish, fish which has been cured and preserved in salt.
45:19The problem here is that the salt fish could end up being very, very salty.
45:23But I can see that he's rinsing it time and time again.
45:27I love a Caribbean dumpling.
45:29This is the moment of truth, if I get this wrong, I am going to get my ass handed to me when I get home.
45:37I want them to be slightly harder with a bit of texture but still oily and go perfectly with the aki and salt fish.
45:48So that's 20 minutes to go. Alan, 30 for you.
45:53I feel like my face is different to what I'm actually thinking. I'm in the zone.
46:02We've got what looks like pudding.
46:07Yeah, yeah, I'm going for sweet because I've got the biggest sweet tooth light ever. So I'm basically doing a Yorkshire pudding wrap filled with chocolate spread, Greek yogurt mixed together, strawberries, whipped cream, hazelnuts and then honey on top.
46:22It's inventive. I like it.
46:25Jodie's taking a Yorkshire pudding which is normally served savoury with Sunday lunch and she's turned it into a very decadent pudding.
46:36Are they all right? Because I don't want to overcook them too much.
46:43Now, Yorkshire pudding is going to be wrapped up with a filling. Strawberries, chocolate, hazelnut, Greek yogurt and honey. That's sweet.
46:53But actually, it's naughty, it's exciting and it's not something you have every day. That's what great food trucks are all about.
47:01What's the food truck called?
47:03Puds and hugs. You get a free hug with every Yorkshire pudding.
47:06One of the sports you were famous for is coal carrying.
47:10Yeah, the Yorkshire World Coal Carrying Championships.
47:14You run a mile uphill with a sack of coal on your shoulders.
47:18And I just did it every year.
47:19I've won it five times and I'm even doing it this year as well.
47:23Wow. You're so Yorkshire, aren't you? Huh? Honestly.
47:30I feel like I've got a lot of pressure on my shoulders.
47:32I'm doing this for the whole of Yorkshire so it better go right because if it don't then I'm sorry to let Yorkshire down.
47:39So that's four minutes left. We're coming to the end. Four minutes.
47:45Literally just to play it now.
47:49Where do these go?
47:58Done.
47:59Alfie?
48:00Yeah?
48:01These seem to be finished.
48:02About half an hour ago.
48:05It's the only time I've ever seen anybody washing up.
48:09I'm shirking.
48:23Okay, so that's it. Time is up.
48:26Alan, when you have ten more minutes.
48:31No pressure, big dog.
48:33Make it count.
48:34Right, I'm putting the shoe in pressure, buddy.
48:37There's all that time done.
48:42How much longer do you think you've got to finish off?
48:44I'm using every last drop.
48:46Are you?
48:47Yeah.
48:48Alan, when?
48:49Yep.
48:50Two and a half minutes.
48:51Yep, thank you.
48:52Two and a half minutes, please.
48:53That'll do.
48:54That'll have to do.
48:56All done?
48:57Yeah, thank you.
48:59So is this what ten minutes extra does?
49:01Yeah.
49:02Right.
49:03I've done better versions.
49:04Like, I was like, I was too slow at the start.
49:07Alfie.
49:10Hello, Alfie.
49:11Hello, mate.
49:12First up is Alfie, whose food truck offering is deep-fried crushed potatoes, topped with crispy Palmer ham, pecorino cheese and deep-fried sage leaves, served with sour cream.
49:27Boom.
49:37A little potato, crispy all the way through, not greasy in any way.
49:41That lovely, salty pecorino cheese, wonderful, adding the seasoning.
49:45The crispy ham giving smokiness at the same time.
49:49Little bits of sage sprinkled across the top, giving real flavour of Christmas stuffing.
49:54And then the sour cream around the outside, giving sharpness.
49:58Fantastic.
50:00Alfie, there is so very little to this dish that you had enough time to write a new Christmas album.
50:06However, this is a big, stonking, tasty, decadent bowl of food and I'm in for it.
50:21To get a boom from John, that's a big confidence booster for me.
50:26So, yeah, I'm very happy.
50:28Alan Wynne.
50:29Alan Wynne's food truck dish is paprika and chilli spiced lamb and pork kofta with red cabbage and carrot salad, served in a flatbread with tzatziki sauce.
50:45You had ten minutes extra, you needed every minute.
50:48Yeah, I did.
50:49As a food truck dish, I think it's brilliant.
50:57Your kofta, lovely and moist and juicy, lovely crust around the outside.
51:02But it could do with a little bit more power, because you can spice it up a little bit more.
51:06Sweet red cabbage, carrot and lemon juice, make it nice and sharp.
51:10That's good.
51:11But give it some warmth, go for it.
51:13OK.
51:14Your bread is slightly too sick.
51:18However, it is delicious.
51:20I am enjoying it.
51:21I like the kofta, but more spice.
51:24Mm-hm.
51:27Feedback was fair.
51:29Moving forward in the competition, make sure I keep chasing the flavour and chuck everything out of it.
51:36Noreen has put her own twist on a classic Indian dish, aloo tiki.
51:41Beetroot, carrot and potato tiki cutlets, served with turmeric and chilli spiced chickpeas, mint, coriander, chilli and mango chutney and yoghurt.
51:58The cutlet, it's a great idea.
52:02The beetroot to give it vibrancy and sweetness and the carrot and the potato to give it firmness.
52:07However, there's so much moisture has gone into that.
52:12What's ended up in the plate is very damp and the cutlet has not worked at all.
52:18Noreen, the chickpeas are lovely and vibrant, slightly soft, chilli heat on the back of my throat.
52:24Your chutney, wonderful, different sort of heat and I like the sweetness of that mango.
52:28I think the tikis are almost there, but those potatoes need to be drier to get the structure.
52:35A little bit disappointed, but there's always a next time.
52:39In this case, the next time's got to be really good now.
52:42It's going to get serious.
52:43Inspired by his Caribbean heritage, Ashley has made ackee and saltfish.
52:51Salted cod with peppers, tomato and ackee fruit, spiced with garlic and curry powder, served with fried dumplings and plantain.
53:01The presentation, it's like a sunset. It's lovely.
53:04I'm very much enjoying what you've cooked for us.
53:12The ackee itself, slippery as it should be.
53:16Crispy bits of peppers and onions, cooked really, really nicely.
53:20The saltfish, not too salty.
53:22I really like the curry powder going through it, the flavour of chip shop curry sauce.
53:27So it's quite comforting at the same time. I think it's a great dish.
53:30The dumplings, they are outrageous.
53:35Pillowy soft in places and then squidgy like doughnuts.
53:40I can clear this plate.
53:42Thank you very much.
53:45I can't keep this smile off my face because I smashed that dish.
53:49I feel really great.
53:54Finally, it's Jodie.
53:55Inspired by family Sunday lunches, she's made a Yorkshire pudding wrap filled with strawberries, Greek yogurt, chocolate spread, hazelnuts, whipped cream and Yorkshire honey.
54:09I think Yorkshire pudding is really beautifully made.
54:22The hazelnuts give you sort of a real lovely nuttiness but also giving you a crunch.
54:26I mean, it's so sweet, but I really like it.
54:29Perhaps the Yorkshire pudding itself could have been sweeter.
54:35However, I love the innards.
54:38The chocolate and the strawberry and the fact that you put the Yorkshire honey in too, just to make it even more Yorkshire.
54:46To me, this is just so bang on brief.
54:49And you get a free hug too.
54:51What is not to love?
54:53I think I'm feeling relieved.
54:56I hope I did Yorkshire proud.
54:57And if I didn't, I apologise.
55:02Celebrities, thank you so much.
55:05We have eaten well.
55:07And every time we see you, we just learn so much more about you.
55:13All five of you already, without realising it, have grown in confidence and you are learning really, really quickly.
55:21The quicker you learn, the better.
55:23Because it's going to get a little bit hotter in the MasterChef kitchen very soon.
55:29How fascinating was that challenge? We've suddenly got five very good cooks.
55:42We've got sports people and entertainers and there's this competitive edge. You can feel it happening.
55:48Today, it was like a nice little vibe in the kitchen.
55:51We're seeing a creative side there from Jodie. Are Yorkshire pudding into a dessert?
55:55I loved Jodie's street food because it was sweet on sweet on sweet with a little bit more sugar.
56:01Ashley really surprised me.
56:04Ackie and saltfish. That was really well flavoured with the curry.
56:07But the dumplings, sensational.
56:09When he plates up, there's a real creativity. There's finesse.
56:13That extra time was a curse.
56:15Oh.
56:17But here's where it is. I got it out.
56:19Alan Wynn needed those extra ten minutes.
56:21Those quarters should have been spiced more, but he's got the technique.
56:23He's scared to load flavour into food.
56:27I find it mad how much flavour they want. I'm like, do they really want that much flavour? Yeah.
56:32Alfie, those potatoes, although relatively simple, were crispy on the outside.
56:38Salty pecorino. I thought it was fantastic.
56:41It was delicious, but he had so much time left to do more.
56:45So, in the next challenge, if I see you, like, hanging around idly, I'll say, Alfie, can you come and clean my bench, please?
56:49I'll do that. Give me a hand. No worries.
56:52Noreen cooked for us chickpeas. Delicious, smoky flavours of cumin and coriander.
56:57I loved her mango chutney. I loved her yoghurt. But those tiki were a disaster.
57:03I thought it was a very strong round. Yeah, I forgot.
57:06Mmm.
57:07We have five good cooks.
57:12But from here on in, now the competition gets serious. Let's see what else they've got to give.
57:19Next time, the five celebrities are back.
57:23Fire.
57:24And the pressure intensifies.
57:28As they take on the recipes of MasterChef finalist and cookbook writer, Alexina Anatoly.
57:35This is, like, all alien to me.
57:37Bit of a mess.
57:38OK, freeze.
57:40Before battling for a place in the quarter-final.
57:43Flavours are just wonderful.
57:44Jump.
57:45Jump.
57:47Jump.
57:50Jump.
57:52Jump.
57:54Mm.
57:58Jump.
58:00Jump.
58:02Jump.
58:03Jump.
58:06necess hör didn't come.
58:07Daher's not coming.
58:09Jump.
58:11Jump.
58:12You
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