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Celebrity MasterChef Season 20 Episode 9
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00:00A place in the quarter-final.
00:02Oh, it's leaking. Sorry.
00:04Oh, my God.
00:05Oh.
00:06Now they're back with even more passion.
00:09Come on.
00:10Because the last three places in this year's semi-finals are at stake.
00:14When you get in that kitchen, it's like a real battle, you know?
00:17It's tough.
00:18Oh, damn it.
00:19Nerves are kicking in.
00:20I got about four hours sleep last night.
00:23Tonight, they face two tough challenges to test them further.
00:27Under pressure, and I'm making a right miss.
00:31Flying by the seat of my pants right now.
00:33First, they must show they can work in teams.
00:37Ash.
00:37Huh? Ash. Ash.
00:40Add that to the jar. Make that thick, and then put it in that little bowl.
00:43Before cooking off to secure their place.
00:47It's obviously quite different to being on a rugby field.
00:50Anything can happen. You've got to think on your feet.
00:52We need to do the same.
00:53It's not just about getting through the rounds now.
00:55It's about performing to the best of your ability.
00:58The last three places in this year's semi-final are up for grabs.
01:02We have some serious competitors in this round.
01:06People who really want to win.
01:08But how long will they stay in this game?
01:10What have you done to John?
01:11John.
01:11Welcome, celebs, to your quarterfinal.
01:37Professional kitchens around the world rely upon teamwork and communication.
01:49So we've split you into two teams.
01:52Alan Wynne, Ashley, you are the red team.
01:56There we go.
01:59Noreen, Alfie, you are the blue team.
02:03Hey!
02:06Each team is tasked with cooking for us a dish.
02:09We want two portions of your dish, and those two portions have to look and taste exactly the same as each other.
02:18The twist is, only one member of the team has the recipe, and this is where teamwork and communication come to the fore.
02:30So whoever has the recipe needs to guide their fellow team member to make sure that the challenge is completed.
02:39Reveal your ingredients.
02:46Alan Wynne, congratulations, you've got the recipe.
02:49Thank you very much.
02:51You've captained a few teams in your life, Alan Wynne?
02:53Two or three, yeah.
02:54None as good as this one, mate.
02:59That's some deep thought from Alfie already.
03:01Mm-hmm.
03:05I'm going to give it a go.
03:06You have one hour.
03:11Let's cook.
03:16Each team leader has been given basic instructions for a different dish, with separate trays of ingredients for every element.
03:25There's a lot to make, and I've got the added responsibility of giving instructions to Alfie.
03:31Just because one person has got the recipe doesn't mean they're totally responsible.
03:34They have to work as a team.
03:36Big pan, boiling water.
03:38How much boiling water do you want in there, Winnie?
03:40Just under a half.
03:42Alfie, do you know what we're making?
03:43The falafel?
03:44Yeah.
03:45This is about communication.
03:47If that falls down, they'll end up with nothing.
03:49Oh, fingers crossed.
03:51Listen as we go now, right?
03:52Get your potatoes, then, and peel them.
03:55Rugby legend Alan Wynn is in charge on the red team.
03:59He will need to guide reality star and ultra-athlete Ashley through their recipe for aloo tiki.
04:07Served with crispy chickpeas and topped with tamarind sauce and green chilli chutney.
04:13How would you like them cooked?
04:14Whatever, just make them smaller.
04:15Please, we need to do it the same.
04:16That way.
04:17That way.
04:17Perfect.
04:19Aloo tiki.
04:20Little potato cakes with a good amount of spice in there.
04:24Crispy on the outside, fluffy on the inside.
04:27They have to make sure those potatoes are cooked all the way through.
04:31We don't want absolute fine mashed potato.
04:33That's not the idea of aloo tiki.
04:35Aloo tiki has a bit of texture.
04:37I'll just give you some instructions quickly.
04:39Get your masher, put your potatoes in there, then.
04:43Oh, this is good.
04:45We like this.
04:47I mean, you need quite a bit of grip strength.
04:52Between Alan Wynn and Ashley, there are biceps aplenty.
04:57Ashley struggled a little bit, but they've gone through.
05:00We have got riced potatoes for potato cakes.
05:04Alan was doing one potato at a time, and I was doing three.
05:08So, you know.
05:11Once you've done that, Ash, put onions, garlic, chilli all together.
05:15Then there's the spicing.
05:17That's the ginger?
05:18Yeah, ginger.
05:19Look.
05:19Chilli.
05:20Onion.
05:20An onion.
05:21Chilli.
05:22Can I see how you've cooked your onions?
05:24Just chop them small.
05:25If you go cross-section, one way, and then the other way, 90 degrees.
05:30You're the first person I've seen giving actual 90 degrees chopping.
05:34Very precise.
05:35Well, it's just easier, isn't it?
05:36Say what you see.
05:37One teaspoon of garam masala.
05:42They have to be bold with the seasoning.
05:45Kashmiri chilli powder.
05:46How much?
05:46Teaspoon.
05:47It's going to have to dictate exact quantities of spicing to Ashley.
05:51Both of these dishes need to taste the same.
05:56It smells great, mate.
05:57Good, good.
05:58Put that into the potato mix.
06:03Alfie?
06:03Yep.
06:04250 grams of chickpeas.
06:07Comedian Noreen is in charge of the blue team.
06:11Along with singer Alfie, they must make falafel, flatbread, and tabbouleh.
06:16Served with a tahini and pickle juice dressing, and zoog, a spicy herb-based sauce.
06:24Falafel, I've never made that, never done tabbouleh, never heard of zoog.
06:28I'm a little nervous, well, very nervous, to be honest.
06:32A falafel.
06:34It's an amazing dish made from chickpeas, spices, and lots and lots of herbs, deep-fried and quite crispy.
06:41Pulse it until roughly chopped.
06:43When pulsing that chickpea mixture, you need to know when to stop.
06:51That looks roughly chopped to me, hopefully.
06:55Two or three pulses too much.
06:58These falafels will not stick together.
07:01So what we're going to do, Alfie, is add the rest of the falafel ingredients.
07:06Have you eaten falafel before?
07:07Yes.
07:08What do you think is the secret to a great falafel?
07:10Making the puree not too dry.
07:12Ah, wonderful.
07:14You all right about giving instructions, Alfie?
07:15Yeah, I just hope that I give him the correct instructions.
07:21Alfie's racing ahead making the falafels.
07:23He is much more of an instinctive cook, so he's making it up as he goes along.
07:29I'm going to put more herbs in, I think.
07:31Should I add a bit more in mind, then?
07:32No, I think it'll be fine.
07:34Noreen is listening to that and asking him what he's done.
07:37This isn't how the task works.
07:39Alfie, show me what your pace looks like.
07:43I think Alfie's just a little bit greener than mine.
07:47Noreen's only used half her coriander and half her parsley.
07:51I don't know if we're going to get two plates that look the same and taste the same.
07:54At the minute, we're all right, I think.
07:59Celebrities, you've had 15 minutes.
08:0245 minutes left.
08:03Still lots to do.
08:04The aloo-tiki mixture made.
08:10The red team move on to their sauce.
08:14Tablespoon of tamarind paste.
08:16Don't worry if you get a bit more, because they want flavour.
08:19That tamarind sauce.
08:22Tamarind and dates mixed together with brown sugar.
08:25Sweet and sticky and sharp and sour all at the same time.
08:30A pinch of chilli powder.
08:32All boiled together and then blended to become beautifully smooth.
08:37Have you cooked with any of these things before?
08:40The only thing that I recognise is the potatoes.
08:43But, you know, we don't want to break a trend that's been the theme of the whole competition so far.
08:47How smooth is yours?
08:50Because mine's quite tight.
08:51Just tip your pan on the side.
08:53Yeah, that's good, that is.
08:54Yours is better than mine.
08:55We need to blitz it now, right?
08:57And then it'll be done.
09:02Ash.
09:03Yeah?
09:04Put it into a squeezy bottle, please.
09:06Alan.
09:07Yeah, I'll show you now.
09:07If you're going to talk to me, you've got to face me, mate.
09:09Yeah.
09:10Squeezy bottle.
09:11Squeezy bottle, yeah?
09:13Alan Wynn isn't speaking loud enough for Ashley to hear.
09:17Got to dominate the airwaves.
09:19Either Ashley's going to have to just try and listen a bit harder,
09:22or Alan Wynn's going to have to raise his voice.
09:24Ash.
09:25Huh?
09:25Ash.
09:26Ash.
09:27Listen to me now, right?
09:28I'm listening.
09:29Do you have a shout?
09:32I have my moments, but if it gets that bad in you,
09:35I'm probably in a worse situation than it would be on the field.
09:37But, no, we'll be all right.
09:39We'll see how it goes.
09:42Right, we're done, Noreen.
09:43It smells nice.
09:45How are you shaping them?
09:47Then flat.
09:48Yeah.
09:49Across the kitchen, the blue team haven't progressed further than their falafels.
09:53Shall we just fry the falafel now?
09:55Yeah, let's do it.
09:55Then it's done.
09:57Noreen is just doing one thing at a time.
09:58The falafels have been made.
10:00Now they're on frying.
10:01There's still bread dough to make.
10:02There's still taboolity to do.
10:03There's still zug to be done.
10:05Those falafels cooking probably should have been the last thing to go on.
10:08How many are you putting in there?
10:09Four.
10:09Shall we just do six?
10:10Let's do six.
10:11Falafels are fiendishly hard to fry.
10:15The oil needs to be hot enough to make them golden and crisp.
10:19Too hot, you're going to have it burned.
10:21I just need a device to flip them over.
10:27Yeah, those are gone.
10:29Good TV for you there.
10:31Look at it.
10:31Alfie has misjudged the heat right away and his falafels have burned, whereas Noreen's
10:38have disintegrated.
10:40They're not cooked.
10:41Because her and Alfie have completely different things in the blender.
10:45Nothing like a bit of burnt stuff anyway, just to...
10:48Extra vitamins, isn't it?
10:49You know, that's what I'm going with.
10:53Celebrities, you are halfway.
10:5430 minutes gone, 30 minutes left.
10:57Gonna have to motor.
10:58You lot are enjoying us suffering, aren't you?
11:00The red team, they've made their aloo-tiki mixture, but they need to shape it into the
11:07right size patties, and it needs to be fried.
11:10Aloo, like that?
11:12Like a mini burger, that's it.
11:13Not too thick, so they cook through.
11:16They've still got their green chilli chutney to make, and they've got to make their crispy
11:22chickpeas.
11:23We need to drain these chickpeas.
11:26Chickpeas drained.
11:27Flour, salt and pepper in a bowl.
11:30Chuck the peas in there.
11:33After draining them, it says to pat them dry with a towel to get rid of any excess moisture
11:38before the gram flour goes across the top.
11:40But they haven't done that, and the gram flour has become more like a batter.
11:46The chickpeas, Ash, you don't want them to clump together one at a time, yeah?
11:51So they don't stick together.
11:53Ashley's chickpeas, the gram flour should be nice and thin, and make them these little
11:59flavour bullets.
12:00At the moment, they kind of look like stodgy in the pan.
12:05Hello.
12:07Come at me, buddy.
12:13What's next, Noreen?
12:14So now we're going to do the flatbreads.
12:17What does she say?
12:18Over halfway, and there's trouble at mill for the blue team.
12:21They are really behind.
12:22Alfie?
12:23One minute.
12:24But Noreen knows how to make bread.
12:26We've seen that.
12:27If she can instruct Alfie, and they can both make the flatbreads the same size, we're in
12:32for a treat.
12:32I haven't got enough flour.
12:35Did you have enough?
12:36I've got enough, yeah.
12:37Mine's only coming up to 180.
12:38It's run out.
12:39Yeah, what sort of flour is it?
12:42Which flour?
12:42Oh, I've done the wrong flour.
12:44OK.
12:45So different trays, aren't they?
12:46Yes.
12:48Noreen was just on the verge of making her flatbread with gram flour.
12:52It would have been a disaster.
12:53So we're right, Piccoli, and Noreen, aren't you?
12:55I know.
12:57Her station's a real mess.
12:59That's where mistakes lie.
13:00A little bit of panic there, a little bit of panic, but it'll be all right.
13:06Noreen's starting to realise now that having the recipe may not be a gift at all.
13:11Alfie?
13:12Oh, my gosh.
13:16Under pressure, and I'm making a right mess.
13:18Noreen, that's what size I'm going to do.
13:20Yeah, OK, fine.
13:24That's too doughy.
13:26I think I need to do it a bit flatter.
13:30Oh, why has this gone off?
13:33Have you got other parts of the recipe to do?
13:35The tabbouleh we've got, the zoo, to make, and the tahini.
13:39So, Alfie, let's do the tabbouleh.
13:41OK.
13:41You know this bulgur?
13:43Yeah.
13:43Soak that in hot water for five minutes.
13:46Glutine have got a lot of work to do.
13:47They need to really push.
13:49If they finish this on time, I am going to be amazed.
13:55Celebrities, you've got 20 minutes left.
13:59While the blue team is running well behind, the red team is faring much better.
14:05Listen to me now, right?
14:06Two chopped chillies, one bunch of coriander.
14:09What's coriander?
14:10Is that that?
14:11The leaves?
14:12Yeah, take about a half handful.
14:14They have their main components ready and are on to their final job.
14:19Classic green chilli chutney.
14:21It should be vibrant, have a really big punch of heat coming from the chilli,
14:26but be balanced really beautifully with all those herbs.
14:29Ash, lemon and lime.
14:30What, you squeeze it in there?
14:31Yeah, don't worry about using the juicer.
14:32They won't taste the pips because we blitz it up.
14:36With time running out, the blue team is only just starting a main component of their dish.
14:42Mint tomatoes, cucumber, pomegranate seeds.
14:46And I mix that with chopped parsley.
14:48Did she say parsley?
14:50Can you tell me?
14:51No, I'm joking.
14:53Tabbouleh, a salad made from borgal wheat.
14:56They've got to give it lots and lots of flavour.
14:58A little bit of lemon juice for sharpness needs to be really refreshing and vibrant.
15:03Have you made this before?
15:04Never.
15:05OK.
15:06Noreen has now used coriander instead of parsley to make her tabbouleh,
15:10because she's panicking.
15:13What are you most worried about at the moment?
15:14It's the time.
15:15I feel that I don't have enough time.
15:18We've got ten minutes left.
15:20There can't be things missing.
15:23Have you turned your patties yet?
15:24Yeah, yeah, just move them off.
15:26Ah, split.
15:28Mine are a little bit burnt.
15:29Don't worry, don't worry.
15:30Ashley and Alan Wynne are certainly streets ahead of the other team.
15:36Ashley and Alan Wynne are quite calmly getting their dish together.
15:41At this moment in time, I'm just putting 100% faith into the skipper,
15:45which is what you do when you're in a team,
15:47and hopefully it'll lead you to victory.
15:49The blue team, ten minutes to go.
15:51They've not made their zouk.
15:53They've not made their tahini.
15:55They are vital parts of the dish.
15:58So for the zoo,
16:00add all ingredients except olive oil and water
16:03to a food processor or blender.
16:05The zoo gives a wonder of ten different flavourings
16:08brought together and then emulsified with a little bit of oil,
16:11so we end up almost like with a green, herby mayonnaise.
16:16How's it going, Alfie?
16:17Oh, it's a bit of a stressful one, this one.
16:21The blue team are in chaos.
16:23How's Panic on the dance floor going?
16:24Oh, not good.
16:27Noreen's communication completely gone down the path.
16:31You've got to add the oil to that?
16:32Yeah, add some oil.
16:33Yeah.
16:34And what's I put it in?
16:35It doesn't say to add it slowly.
16:36Yeah, add the oil and water slowly.
16:39I'm flying by the seat of my pants right now.
16:43Celebrities, you have just five minutes.
16:45Whatever you've got done, you need to get on a plate.
16:50Do you want to go same plate then?
16:51Safe?
16:52Yeah, same plate.
16:52No, not safe, no.
16:53They're going to look the same and taste the same.
16:56They're going to look the same.
16:57Ash, we've got to do same plates, right?
16:58I thought you'd remember we go artistic with the same plates.
17:00Yeah.
17:01Doing the chickpeas around the outside.
17:02With just moments to go, the blue team is yet to start plating and are still trying to complete all their components.
17:14Remove the pickles and drain all but two tablespoons of the pickle juice from the jar.
17:19Right, okay.
17:20Add the rest of the ingredients to the jar and put the lid on shake jar until dressing is thick.
17:26I've lost it.
17:27I've lost it.
17:28Sorry.
17:31How much tahini, Noreen?
17:3360 mils of tahini.
17:3460 mils.
17:35Blue team, you need to get something on a plate.
17:37You need to get something on a plate.
17:38Quick, quick, quick.
17:39Got just two minutes.
17:42Pomegranate.
17:43What's that, this?
17:44Pomegranate's the fruit.
17:45Cut it in half.
17:46Cut it in half.
17:47Come on.
17:51Sorry, sorry, sorry, sorry.
17:52So, Alfie, just add that to the jar, make that thick, and then put it in that little bowl.
17:5530 seconds, everybody.
17:58Finish in touches, make a decision, get on a plate.
18:00Coriander leaves and put it over the top.
18:02Which one's coriander, this?
18:03Yeah, same one we did earlier.
18:09OK, celebrities.
18:15Time's up.
18:16Step away from your benches, please.
18:18I love you, Noreen.
18:20Wow, that was something else.
18:24From here, I couldn't even see his plate.
18:26I've got extremely bad eyesight, so I can just hope that my plate looks relatively similar to Alan's.
18:31But who knows?
18:33Red team, come on up.
18:35That's not bad.
18:37How do you forget the other one?
18:45That is communication.
18:48The team, gentlemen.
18:50Impressive.
18:52Alan Wynn, it's great.
18:53You've added the little crispy noodles.
18:55Across the top, it gives a bit more texture as well and crunch.
18:57Yeah.
18:58I must have forgot to tell him.
18:59Shall we start with you, Ashley?
19:01The flavour inside that aloo tiki is wonderful.
19:16Your great chutney is sweet with coconut, vibrant with that real lovely green chilli.
19:21My tongue and my mouth is alive.
19:23I love how sweet your tamarind chutney is.
19:26I'm really excited about the flavours here.
19:29Your chickpeas, delicious but not crunchy.
19:32Too moist and then not enough heat and they were never going to go crispy.
19:36However, I think the presentation is gorgeous.
19:41Alan Wynn.
19:42All I've wanted from you is a bit of va-va-vun.
19:55People have been asking that for years when I was plating, so...
19:58Congratulations, Alan Wynn, you've done it.
20:00OK.
20:01It's great.
20:02Those aloo tiki, they're lightly fried, slightly crisper on the outside.
20:06The smokiness coming from that cashmere chilli and all those lovely spices coming together as well.
20:11Going really nicely with that refreshing green chilli chutney, you've done a great job.
20:17Alan Wynn, the chickpeas may not be crunchy, but I think you've got them just right in the amount of ground powder
20:24and there are parts on them where they've really caught the heat going in the right direction.
20:29And I love your tamarind sauce. Really silky and delicious and sweet.
20:33Overall, this is a great dish.
20:35Both of you, honestly, definition of flavour.
20:38You can taste the tiki, you can taste the chickpeas, you can taste the chutneys.
20:42It's really good work.
20:43Thank you. Cool.
20:44It was really wonderful to watch you work together.
20:47You brought out the best in each other.
20:49And when you came up, the fact there was symmetry at the end was just joy.
20:54Thank you very much. Thank you.
20:55Well done, man. Well done, big dog.
20:58It was all right.
21:04There you go. Well done, bud.
21:06I think we could open our own restaurant after that.
21:09A Michelin-style restaurant with a gem up the back.
21:11Yeah. There you go. Alan and Ashley Wynn.
21:13Bit of me rubbing off on him already.
21:14We've only been together for an hour. Yeah, man.
21:17It's time for the blue team.
21:21OK. OK.
21:24All right.
21:30Well done.
21:32It's a bit different.
21:34They're not the same, but they're pretty close.
21:36These both look like calm dishes, but there was not calmness when you were cooking.
21:41It was tough. It was tough, yeah.
21:43Yeah, yeah.
21:44It was really tough.
21:45The communication did obviously break down.
21:47Yeah, it did.
21:48Do you need to get rid of the chaos?
21:49Yeah.
21:50Shall we start with you, Alfie?
21:52No.
21:53Yeah, OK.
21:54Alfie, what I'm learning with you is that out of great chaos, good cooking does come.
22:12I watched you making the tabulae, and you were in peak panic at that point.
22:18So to have created something so vibrant with bulgur and the herbs, it's delicious.
22:25The falafel is beautifully seasoned.
22:29It may be a little burnt, but it's a beautiful, moist, herby falafel.
22:35It's a pale representation of a zouk, but it's delicious.
22:40Very good.
22:41Your tahini is lovely and smooth and silky, sharp with that pickle juice.
22:46Great.
22:47You cooked more than one flatbread.
22:48Yeah.
22:49And you had a really lovely one, which was round and soft.
22:53But you decided to use the oval-shaped one, which is too thin, slightly dry, and it's a bit rubbery.
23:00OK.
23:01Which is a real shame.
23:02Noreen, let's do it, shall we?
23:04While you have got everything onto the plate, which is a great thing, there are definitely some errors.
23:19Your falafel, the mixture, was quite damp when you were frying it, and it isn't seasoned as strongly as it could be.
23:25The zouk has ended up as a salad, and it's quite overpowered with cardamom.
23:32Tabbouleh, we've got coriander in there rather than the parsley.
23:35It needs to be dressed with lemon juice.
23:37It's not sharp like it should be.
23:39The tahini split, you had forgotten to shake the jar.
23:44That's the chaos.
23:45But I think the bread is amazing.
23:48I will take lessons off you on how to make bread.
23:50Yeah.
23:51And I mean that.
23:52That's some of the best flatbread I've ever eaten on MasterChef.
23:54That is fantastic.
23:55I'll take lessons to you.
23:57OK.
24:01Noreen was useless!
24:06We made that tahini dressing in, like, 60 seconds.
24:08There's a talent for you, isn't it?
24:10I mean, we should win for that.
24:14Great team challenge.
24:15Teamwork and communication, we now know what they're like.
24:18Absolutely brilliant teamwork from the red team.
24:22On the other side of the kitchen, Grace,
24:24it was a very different story.
24:27When they think you can't turn the heat up anymore,
24:29I tell you what, the dial's going from 9 to 10.
24:32Things are about to get serious.
24:45Welcome back.
24:46Now, this is a round where you're going to have to perform,
24:48because we are looking for semi-finalists,
24:49and we only have three semi-final places.
24:50To help us make that decision, we've invited some special guests.
24:54Finalists, Craig Doyle and Amy Walsh.
24:55And celebrity MasterChef winner, Kadina Cox.
24:57They will be eating at the top of the top of the top of the top of the top of the top of the top of the top of the top of the top of the top.
24:59And we're going to have three semi-final places.
25:03To help us make that decision, we've invited some special guests.
25:10Finalists, Craig Doyle and Amy Walsh.
25:17And celebrity MasterChef winner, Kadina Cox.
25:21They will be eating and judging your food.
25:28Two courses, one hour and 15 minutes.
25:32At the end of this, one of you is going home.
25:35Let's cook.
25:43Oh, come on.
25:45Ashley's food is all about home and family.
25:48As he's going through the competition, he's learning, but we need a little bit more.
25:54Ashley needs now not to play it safe.
25:58Just in case you hadn't worked out arms today.
26:03This stage in the competition, you have to impress.
26:07And that's a lot, especially when you're as inexperienced as I am.
26:13I'm really stepping into uncharted territory.
26:15You've got a smile on your face, Ashley.
26:20Two courses, what are you going to cook for us?
26:22King prawn bruschetta with fennel and dill salad.
26:25Nice.
26:27And then the main course is teriyaki salmon with noodles and pak choy.
26:31You guys said that I needed to push myself.
26:34So now I've had to step out of the realm of comfort and do something I've never done before.
26:38I just want to really get better so I can put two plates in front of my sons.
26:41And not only are you going to keep them healthy, but are going to put on a smile on their face when they eat it.
26:48Bruschetta. A lovely piece of bread has to be quite garlicky and oily and crisp.
26:53I don't know why I'm turning my head as well, but it seems right.
26:56The prawns need to be meaty and crisp with garlic and butter.
27:02I'm excited for Ashley's fennel and dill salad. It needs quite a punchy dressing to lift it.
27:09That's coriander right we're getting.
27:11He's putting oil, lemon, bit of salt. I wonder if it'll be enough.
27:16Main course, teriyaki salmon. Marinating the salmon first.
27:20Saltiness from soy. He's got sweetness coming from honey.
27:23He's got a little bit of chilli sauce as well, giving me a bit of a bite.
27:25Ooh, look at that.
27:27Noodles cooked really, really well.
27:29They're going to need a sauce. And Ashley's not a fan of sauce.
27:32He's pushing himself.
27:34But is he taking too much of a risk cooking dishes he's never cooked before?
27:38I've got no idea what I'm doing.
27:41Smiling on the inside.
27:48Alan Wynn's food is clean and it's precise.
27:53All we asked him to do was add a little bit more flavour and it's getting there.
27:57Alan Wynn brings an intensity.
28:00He prepares as if he's almost about to go out and represent his country.
28:04Is it fair to say you've been preparing for this competition like a World Cup?
28:08You know, there is a part of me that whenever I do something like this, I'm still representing my country.
28:13So I've got to try and do that honour justice.
28:16What are you cooking for our guests?
28:17Sirloin steak with sweet potato mash, sautéed spinach, garlic mushrooms and a peppercorn sauce.
28:24I came from Wales, synonymous for its beef and lamb.
28:29Steak's something I like to cook quite a bit in the summer on barbecue.
28:32I've just got to make sure I don't overdo it today.
28:33He needs to make sure that that fat starts to render down.
28:36It's seasoned really, really well.
28:38Rare coming on medium rare.
28:40Wonderful.
28:42He has got to make some peppercorn sauce which coats the back of a spoon.
28:45We don't want it to be too thick or too thin.
28:47And it's got to be full of flavour.
28:49He's baking the sweet potatoes in the oven, which is great.
28:52He's going to take them out of their skin, which means they should be nice and dry.
28:55We don't want wet sweet potato mash.
28:58And for dessert, we've got a caramelised biscuit, baked banana, chocolate, chantilly cream and rum trifle.
29:06Something I used to have as a child, which was banana with chocolate on the barbecue.
29:10So it's adult version with the rum in it today.
29:13Is a trifle still a trifle without sponge?
29:16Or jelly.
29:17Well, it's layered like a trifle.
29:19Baked bananas, crushed biscuits, whipped cream, booze.
29:25I love the thought of this.
29:28If you're calling a trifle, I want definitive layers.
29:33Noreen's food, South East Asian flavours.
29:37Honouring her heritage.
29:40She is proudly vegetarian.
29:43The thing is, every so often, there's a little mistake.
29:45For me, the veg is a bit under.
29:48It's quite crunchy.
29:50I'd like, from Noreen, a dish without a mistake.
29:53It's not a dish that I normally make.
29:55But I thought if I'm going to be on MasterChef, then I need to up my game.
30:01I'm making courgette ravioli filled with ricotta and spinach.
30:05So I'm going to make parcels out of the courgette.
30:08With a nice Mediterranean salad, if I have time, croutons, and then a strawberry cheesecake for dessert.
30:12What, ravioli and no pasta?
30:15Yeah.
30:16Noreen, you've clearly blown John's mind.
30:19He likes pasta.
30:20Everybody knows pasta.
30:21How about an alternative?
30:23I was born in Bedford, which was known as Little Italy.
30:27So I wanted to add something a little bit Italian into my menu.
30:30I even did GCSE Italian at school.
30:34Molto bene, which means very good.
30:37That's what I'm hoping John and Grace will say.
30:40We're being promised from main course courgette ribbons, which are going to be wrapped around a filling of ricotta with spinach and egg.
30:46I'm really worried about the texture of this, because if it's too soft, you've just got mush with mush inside.
30:54That's going to be baked in a tomato sauce with garlic and shallots.
30:58If she can nail that, wonderful. But she doesn't have a lot of time to let those tomatoes cook out.
31:03Just tried it out and it came out quite tasty, so I'm hoping it will work today.
31:09I'm going to attempt to make really quick croutons.
31:13We need those croutons to give texture. I don't know why it's got no bite at all.
31:17Dessert, strawberry cheesecake, lovely rich creamy top and a little thin biscuit base.
31:24We're getting a strawberry sauce. We need a lovely glossy sauce, fragrant with strawberries.
31:28Being served the ramekin, it's not going to be turned out, so she won't know if that cheesecake is set until such time as we actually taste it.
31:39Oh, it's my shortbread.
31:44Alfie loves to feed. He loves big flavours. But when he comes into this kitchen, nerves take him.
31:51He's just got to believe himself and understand that if a mistake happens, he can come back from it.
31:56Oh, damn it.
31:58I forgot to put my sugar in.
32:02What people don't see when I'm performing as a singer, they don't see the backstage stuff and the nervous energy is kicking in.
32:09You know, I want to please my audience when I walk out on stage.
32:12So when I'm cooking food, I want to please John and Grace.
32:14For my main, I'm doing seared tuna with an Asian-style salad with a warm honey and soy dressing.
32:25Bringing a salad to the celebrity MasterChef kitchen, is that a risk?
32:28It probably is, yeah. I'm hoping that I can prove that a salad can be hearty.
32:34You seem to have enough for 30 rather than for three.
32:37That's the thing with me, I like to cook for a lot of people.
32:41When I'm on tour and I have a day off, I love to check out the food.
32:46I have spent quite a bit of time in Japan.
32:48I love the spices that they have, the sweetness, the kick of the chilli.
32:53So this is what I'm trying to do today.
32:57Alfie's cooking tuna.
32:59If he can do this well with a river of pink running through it and crispy on the outside with all those spices, fantastic.
33:06A really good salad is difficult.
33:09A lot of it's just very roughly chopped.
33:11I wish Alfie would stop and think about how textures affect eating.
33:19For my dessert, I'm making a raspberry whiskey cream full with toasted oats, chocolate and an almond shortbread biscuit.
33:31He used to do this with real definition.
33:34We want to be able to see the raspberries, the cream, the oats and a good amount of whiskey in there.
33:38He wants to show some techniques so we're getting a little shortbread as well.
33:43Oh, no, it's very crumbly.
33:45Needs to be nice and crumbly, slightly soft, almost blonde in colour.
33:59I am so excited to be back.
34:02I remember this challenge because I feel like everything that could have gone wrong went wrong.
34:05Oh, the top's coming off. They're so hot.
34:09Oh, calm down.
34:11You've just got to go for it.
34:12You've got to be adventurous, you've got to push the flavours.
34:16It's a massive challenge.
34:18You have to be brave.
34:20You've got to show some skill, but also make sure you get it done in time.
34:24The last time I came to judge, I ate some amazing food.
34:28Food that I still think about now.
34:29So I'm hoping that today will be a similar experience.
34:36I'm a bit nervous that I'm not going to remember the name of my dish when I have to serve it unless I've got something in front of me.
34:42Ashley, you've got two minutes to go. Are you going to get everything on the plate?
34:46Yeah, 100%.
34:48Ashley's starter is king prawn bruschetta with fennel and dill salad.
34:52A bruschetta, I always think it's playing it safe, but it depends what they've done with the king prawn.
34:59I want the prawns to be cooked to perfection and I want it to be garlicky.
35:04Careful you don't burn that garlic, you can smell it. Be careful.
35:07The bruschetta can't be just a bit of toast with oil on it, right?
35:11I want bruschetta like I hadn't had before.
35:12OK, 60 seconds.
35:17I've got nice textures with the crunch of the salad, hopefully a crunch of the bruschetta and then the juiciness of the prawns.
35:24It hopefully will work.
35:26Go, go, go.
35:29Pleased?
35:31Let's see when they taste it.
35:33Done, Ashley?
35:35Yeah.
35:36Well done.
35:37Good on you, Ashley. Thank you.
35:39Hi.
35:40Hello, guys. How are we?
35:42How you doing?
35:43Not bad, thank you.
35:44This wasn't nerve-racking.
35:45Oh, Matt.
35:46No.
35:47That looks delicious.
35:48That looks so good.
35:49OK, the smell's delicious.
35:52Today I've prepared king prawn bruschetta with fennel and dill salad and I really hope you enjoy it.
35:57Thank you so much.
35:58Thank you so much.
36:00It's giving major garlic.
36:01I love it.
36:02I love it.
36:11To do prawns is always tricky and he's cooked them to perfection.
36:14There's a lovely bit of heat.
36:15They're really, really good.
36:17I love the salad.
36:19It's really citrusy and peppery and it's just lifted it.
36:22The bruschetta, I think he needed to have let that char a little bit more and rub some garlic over that.
36:29But I've enjoyed it.
36:30I mean, I could finish off those prawns.
36:33I have.
36:37Bread's not toasted enough, but that's really my own criticism right now.
36:41What I am impressed with is this great fennel salad.
36:44He's packed in the flavour.
36:47Right, Ashley, 15 minutes on next course.
36:50Yeah.
36:51Come on.
36:53Let's go.
36:55Wow, look at that.
36:58Look at that.
37:00It's kind of stressing me out now.
37:01I've got 15 minutes and I've got a whole main to actually cook.
37:04Never mind put that on a plate.
37:06Ashley's main course is teriyaki salmon with noodles and pak choy.
37:10With the teriyaki salmon, you have to get those flavours right.
37:14It has to be kind of a good balance of the salty and the sweet.
37:18Ashley, you have four minutes now.
37:21Oh, it's not cool.
37:22OK.
37:23What do you mean?
37:24OK, don't worry. How's it look?
37:25The oven's done 59 degrees.
37:27What?
37:29Oh, I've put it in the wrong one.
37:31You put it in the wrong one?
37:32No, I didn't realise it was two.
37:34OK, I'll tell you what you're going to have to do.
37:35Get the wok on and we're going to pan fry it quickly, Ashley.
37:37OK, quick, quick, we've got to do this.
37:39This is going to take about four minutes.
37:40Yeah.
37:41It's going to be about three minutes open.
37:43What have you done to John?
37:45I'm so sorry, John.
37:47Salmon has to be cooked to perfection.
37:51Come on, Ashley, you can do this.
37:52You've done harder things.
37:54Noodles can't be just boiled.
37:55Is he going to put something else in there?
38:00Ah, there we are.
38:01Let's have a look underneath that lid.
38:04Hear that? We're cooking here, Ashley.
38:05We're cooking.
38:06We're moving and shaking.
38:07Hey.
38:08Hopefully, he's made it simple on paper,
38:11because those flavours, if you kind of play on them,
38:14could be quite nice.
38:16Well done, Ashley.
38:17Well done.
38:18It looks great.
38:19Thank you, guys.
38:20Deep breath.
38:22Good.
38:24Host with the most.
38:25Host with the most.
38:26Go on, babe.
38:29Oh, nice.
38:30So this is teriyaki salmon with noodles and pak choi.
38:38I hope you enjoy it.
38:39You've done it. Well done.
38:40Thank you, Jim.
38:41Yes!
38:42Give me help.
38:43Mmm.
38:44My salmon's cooked to perfection, so I'm really happy with that.
38:54For me, salmon aside, I'm a bit underwhelmed.
38:58It's just not packing enough punch.
39:00Pak choi, it's delicious.
39:02It's crunchy.
39:03It's flavoursome.
39:04I really like it, and he's done well there.
39:07Those noodles are not doing it for me.
39:09I think there's a little bit of that teriyaki in there.
39:11He just needs more.
39:15I think this is another nicely executed dish from Ashley.
39:19I would eat the whole thing.
39:21It could all just deal with a little bit more flavour.
39:26That got so tense.
39:28I felt like I had so much time and then no time at all.
39:33Ah, man.
39:34That was stress.
39:40You've got three minutes, Alan Wynn.
39:42Yeah.
39:43I used to play a game when I was playing called hot potato.
39:46His main course is sirloin steak with peppercorn sauce,
39:50sweet potato mash and sautéed spinach and garlic mushroom.
39:55I'm not overwhelmed.
39:57But I might be.
39:59Am I panicking?
40:01Depends, doesn't it?
40:02I think that's a good cue to relax, he says.
40:05The sirloin steak, you want it to be pink and juicy on the inside
40:09with a nice crust on the outside.
40:12Your steak looks perfectly cooked.
40:14Happy with that?
40:15Yeah, I probably could have done the fat a little bit more, but...
40:18What did the queen used to say?
40:19Never complain, never explain.
40:21Never turn right on a plane.
40:23There we are.
40:25That peppercorn sauce has got to be right, it's got to be reduced right.
40:29And nice consistency to it.
40:31Go about two minutes.
40:34It's hard to get sweet potato mash to taste nice.
40:38I see you do want him to be putting extra flavours through there, just lift that a little bit.
40:42You've got 60 seconds, enough time to score a try.
40:45Didn't score many of them in my position.
40:47The sauce looks beautiful and glossy.
40:52Thanks very much, well done you.
40:54Representing Wales.
40:55Speak you later.
40:56Good on you.
40:58Hello.
41:00How are we?
41:01Good.
41:02How are you, please?
41:03Thank you so much.
41:04Are you okay?
41:06We've got sirloin steak with sweet potato mash, sautéed spinach in shallots with garlic mushrooms and a peppercorn sauce.
41:15Is this more stressful than playing for the Lions?
41:16100%.
41:18Enjoy.
41:19Kind of a real meaty manly rugby player's dish and he's made it look really dainty.
41:28So it looks creamy and shiny.
41:30He's nailed it.
41:31Yeah.
41:32Yeah, he's nailed it.
41:39I think the steak's cooked well.
41:40I'm enjoying it, I like how pink it is.
41:42Fat's not rendered down enough.
41:44You've got to cook that down a little bit more.
41:46I enjoyed the sweet potato, it's got that little bit of black pepper going through that.
41:51And I like the texture.
41:53Peppercorn sauce.
41:54It's a lovely consistency, shiny and creamy.
41:58And it cuts through.
41:59Yeah.
42:00I just want to eat all of this.
42:03And his food's packing a punch.
42:0715 minutes, we need to get that trifle made.
42:11I think it's a trifle.
42:16Alan Wins' dessert is baked banana, caramelised biscuit and a rum trifle.
42:21I don't know if that's setting up.
42:24Should have whipped it more.
42:27Doesn't look enough, does it?
42:28Is it trifle?
42:29I don't know.
42:30Not looking the most appetising there, is it?
42:33I'm hoping that we see the layers.
42:35You want to be able to taste the rum as well.
42:38Ganache is a bit thick, cream is under whipped.
42:41That's all right, it should taste all right.
42:43If in doubt, add more rum in there.
42:46OK, we've got three minutes.
42:48Let's go.
42:51I'm intrigued.
42:52But if the flavours work, this is going to be bang on.
42:55Your apron does look like you've just come out of the scrum, actually.
42:58Are you ready to go?
42:59Yeah.
43:00Well done.
43:01Good job, you.
43:02Thank you very much.
43:03Good on you.
43:05Now that is a trifle.
43:07You love this idea, don't you?
43:09You have a caramelised biscuit, baked banana, chocolate ganache,
43:16chantilly cream with rum.
43:18I call it a bit of a trifle, but it's up for debate.
43:28I love this combination of flavours.
43:30Chocolate, banana and rum, delicious.
43:32The chantilly cream is really, really nice.
43:34The crunch from the biscuit is great,
43:36and I could sit and eat the whole thing.
43:38It's not a trifle, but it is that layered dessert bit like tiramisu.
43:42I literally want to steal this for, like, Christmas dessert.
43:47That is a glass of happiness.
43:50I get it.
43:51I understand now why you love it.
43:52I do.
43:57I feel proud, to be honest with you.
43:58I've done eight plates in an hour 15.
44:00Sometimes it's easy to forget where you started.
44:07OK, we've got three minutes.
44:08Are we getting the courgette?
44:10Oh, this is really hot.
44:11Packages out of the oven.
44:12Do you want me to get that for you, right?
44:13Out of the oven.
44:14Whee!
44:15They look great!
44:16Beautiful colours there.
44:18Noreen's main course is courgette ravioli with the spinach and ricotta filling,
44:22and a Mediterranean salad with croutons.
44:25You're doing really well, Noreen.
44:26You've got two minutes left.
44:27OK.
44:28So I'm going to put two on each plate.
44:30Go then.
44:31If she serves me a carb-less pasta dish, I'm stealing it.
44:38But saying that, spinach and ricotta, for me, she can make that flavoursome.
44:43Then props to her.
44:45Just slowly.
44:46Calmly.
44:48Calmly.
44:51Texture's really important here.
44:52I'm intrigued to know how she's going to stop her from being a sloppy mess.
44:55What do you want them to think when you carry this in?
44:57Oh, that looks a little bit Mediterranean, a bit Italian.
45:00Mediterranean salad.
45:02It could be good, but she really needs to elevate all those flavours in there.
45:07Go, go.
45:08OK.
45:09There you go.
45:10Good effort.
45:14Hello.
45:15Hi.
45:16How are you?
45:17Good, thank you.
45:18For her main, Noreen is serving courgette ravioli, filled with spinach and ricotta,
45:24in a tomato and garlic sauce, topped with mozzarella.
45:29Served with a sun-dried tomato, olive and rocket salad, and croutons.
45:34I was really impressed by how those parcels had held together, but I need more ricotta for it to work.
45:48You want it to be, like, creamy, don't you?
45:51The sauce doesn't know what it is.
45:53A hot salsa or whether it's a sauce.
45:56Maybe cooked down a little bit more would have helped.
45:59The salad, it's all feeling a bit flat.
46:02The croutons, it's just fried toast, there's no flavour on it.
46:05It's not hit the mark.
46:07It needs the crunch of the croutons, because everything else is just a little bit soft.
46:12We don't have any bite or crunch on the outside of those courgettes.
46:15That's the problem.
46:16The texture is all missing.
46:17You can't take pasta away from ravioli.
46:19It's the best bit.
46:21So you have 15 minutes left.
46:25Go, go, go.
46:28Well, no-baked cheesecake means no risk.
46:31Cheesecake, in my view, which means it has to be full of flavour and not sloppy.
46:36You want the base to be buttery and biscuity.
46:39I want a bit of crunch to it.
46:41I'm hoping it's going to play around with those flavours,
46:43because if it is just a standard strawberry cheesecake, it has to be perfect.
46:47I've got a couple of minutes, so I thought, let me just put them in the blaster,
46:51because I don't think they've had long enough in the fridge.
46:57Do you think they're set enough, Noreen?
46:59Fingers crossed, Noreen.
47:01Um, I hope so.
47:03Happy now?
47:04Yeah, now that it's over.
47:05Right, off you go.
47:06Well done, you. Thank you.
47:07Good job.
47:08Go and meet your guests.
47:10I've made a lovely strawberry cheesecake for you, so I hope you enjoy it.
47:18Thank you. Thank you.
47:19Thanks so much.
47:27I don't know how much, like, a cheesecake it is.
47:29It's reminding me of, like, a cream cheese frosting.
47:32And the filling needs to be more vibrant.
47:34Strawberry cheesecake really has to pack a punch.
47:37The biscuit is falling apart quite easily.
47:41Could have done with a bit more butter in there.
47:44The compote on top is very bland.
47:47She's such a joyful, happy, lovely person.
47:50Yeah.
47:51I'd love to see that personality on the plate.
47:52Yes!
47:53Just be bolder, be braver.
47:56It's okay.
47:57It's not quite a cheesecake.
47:58That cream cheese hasn't had enough time to set.
48:01And I think the base is delicious.
48:03It's buttery, but it hasn't set.
48:05I'm happy that I've made two dishes that are brand new to me.
48:12I have no idea what it tastes like,
48:14but the fact that I've managed to put everything on that plate,
48:17on time.
48:18Woo!
48:23Damn.
48:24Um, two minutes. Alfie?
48:25Yep.
48:26Calm, slowly, calm, okay?
48:28Okay.
48:29So Alfie's main course is seared tuna and an Asian-inspired salad
48:35in a warm soy and ginger dressing.
48:39Tuna's a really tricky one, because if you don't sear it right,
48:42you take too long cooking it.
48:44It gets chewing.
48:45But when it's done properly, arse, absolutely delicious.
48:48Right, now here, you've got four minutes,
48:50plenty of time to be calm with that salad.
48:52Make it look smart.
48:53Okay.
48:56Tuna can handle a lot of flavour,
48:59so I'm hoping it's punchy.
49:02You're doing really well.
49:03Great colours.
49:05I love an Asian-inspired salad.
49:07I really do.
49:08I think he'll have been to Asia a lot with his singing,
49:12so I think he's going to know how to execute this dish.
49:15Last 30 seconds, Alfie.
49:17Here we go.
49:18That's what makes the difference.
49:19Yeah.
49:20Oh, yeah.
49:21Well done, you.
49:23Hello.
49:24Hello.
49:25I hope you enjoy this.
49:28Alfie's main course is seared tuna with fennel seeds,
49:32cayenne pepper and garlic,
49:34accompanied by a mixed vegetable chilli and mango salad,
49:39finished with a warm soy, honey and ginger dressing.
49:47It's got a kick.
49:51I think he's cooked that really, really well.
49:53It's beautifully raw.
49:54There's a lovely sear on top.
49:55I love the flavours in it.
49:56Yeah, a little bit fiery,
49:57but I think he's done a really good job.
49:59I've been asking for more flavour and more punch.
50:03Yes, it has a little bit of a kick, but I like it.
50:05The fact that he's able to be so brave for the flavours,
50:07I'm really impressed with this dish.
50:09I love the salad.
50:10Mango in it, fresh chillies, which I love in a salad.
50:14I really enjoyed the punchy flavours.
50:18That is a very beautiful, accomplished salad.
50:21As far as flavour goes, fantastic.
50:26Alfie, I can smell a delicious biscuit.
50:29So, you're fine, you're fine, you're fine.
50:31It's all good.
50:32Thank you, thank you.
50:33You've got 15 minutes.
50:34OK.
50:35Alfie's dessert is raspberry whiskey cream full with chocolate,
50:40toasted oats and an almond shortbread biscuit.
50:44There's a lot going on.
50:45Like, I'm actually excited to see how he balances these flavours.
50:48Whiskey cream, one of life's great pleasures.
50:51Whiskey cream with chocolate, thank you.
50:54Love it.
50:55Plenty of chocolate.
50:56We all like chocolate, don't we?
50:58I feel like it's a well-designed dish.
51:01It could look beautiful.
51:03Are you happy with that?
51:04I'm pretty happy with that, yes, thank you.
51:06The dine was waiting.
51:11Hello.
51:12Hi.
51:13Oh.
51:14There you go.
51:16I've made you a whiskey cream full.
51:19It's got raspberries in toasted oats,
51:21topped off with white chocolate, dark chocolate,
51:25and that's an almond shortbread
51:27with a bit of chocolate on top as well.
51:29I've got to give you a hug.
51:30Oh, bless you, man.
51:31Because you look so nervous.
51:32You don't need to speak.
51:35Thank you, Marilyn.
51:38Well, enjoy.
51:39Thank you so much.
51:40Thank you very much.
51:41Bye-bye.
51:46Oh, God, they're hot.
51:47Oh.
51:52It's lovely.
51:53It's well presented.
51:54It has the layers.
51:55Flavours are great.
51:56I'm wrapping this up and taking it home for my mum.
51:59They are amazing.
52:02It's fresh and when you get that cream and the raspberry
52:07and a bit of chocolate on that shortbread.
52:09The star of the show are the almond biscuits.
52:12They absolutely taste of almond.
52:14They're warm, they're crunchy, they're just yum.
52:19What I am pleased about is we've got a bit of technique
52:21on the plate with those biscuits.
52:23They are shortbread sensations.
52:26Beautiful.
52:30I tried my best.
52:31My problem is I panic and that's when things go wrong,
52:34so that's a lesson I have to learn, I think.
52:40What a wild ride.
52:42We've got just three semi-final places.
52:48The dining room, their cook of the day is Alfie.
52:51We love the tuna.
52:52They love the tuna.
52:53That crust of fennel and chilli, really quite ferocious.
52:57That salad, he knocked it out of the park.
53:00The raspberry dessert, the dining room absolutely loved it.
53:03And they were fantastic almond shortbreads.
53:06But you and I also have a cook of the day.
53:08Alan Wynn brings steak and makes it look elegant.
53:12A beautiful, peppery, glossy sauce.
53:16A really good plate from him.
53:18The dessert.
53:19Bitter chocolate from that almost dark ganache.
53:22And a really good whack of rum making a grown-up dessert.
53:26Alfie and Alan Wynn through to a semi-final.
53:28One place left.
53:30Ashley, I really enjoyed the prawns on bruschetta.
53:34Beautiful, delicate fennel salad.
53:37There were some wonderful flavours going on there.
53:40Main course.
53:41Noodles with the salmon, slightly bland.
53:43But the salmon itself cooked well.
53:45Bak choy, delicious.
53:47I applaud Norian's decision to bring something as difficult
53:51as courgette ravioli to this kitchen.
53:54Unfortunately, there just wasn't a lot of texture.
53:58I would have liked a lot more strawberries with it
54:00to give it a bit more flavour.
54:01And that cheesecake topping wasn't set.
54:07The pressure was absolutely immense today.
54:09And I feel like, oh, actually, I was able to do that.
54:12And I didn't really think I could.
54:14So now I'm itching for a bit more.
54:18I really want to make it through.
54:19John and Grace were wanting me to push myself.
54:21And that's exactly what I've done today.
54:23And I'm really proud of what I've produced.
54:26One of them is going home.
54:27We have to make a decision.
54:28We have to make a decision.
54:39An absolute celebration, you guys.
54:41You four quarterfinals have been incredible.
54:43We do, however, only have three semifinal places.
54:46And that does mean that, sadly, one of you is going home.
54:52Our first semifinal place goes to Alfie.
54:57Alfie.
55:02The dining room loved it.
55:05Loved it.
55:06Loved it.
55:10So our second semifinalist is...
55:21Alan Wynne.
55:24Yeah.
55:29Noreen, Ashley.
55:31No surprise here, is there?
55:35For one of you, we've come to the end of the road.
55:42But our third semifinalist is...
55:53Ashley.
55:55Oh, well done.
55:59Thanks very much, Noreen.
56:00Great working with all of you.
56:06I'm going home feeling quite proud,
56:08considering I'm not really a cook.
56:11And to get this far was quite a big deal for me.
56:14I know tonight I'll get a really good night's sleep,
56:17which will be lovely.
56:18But it's been, honestly, such an experience.
56:23You three are now our chef semifinalist.
56:28I'm blown away again by the results.
56:31I want to see now how far I can go and push myself even harder.
56:35Right now, I'm just going to relish in the fact that I'm cook of the day.
56:39Ashley, I don't know if you know, but I'm cook of the day, mate.
56:42I thought that I'd gone as far as I want to go.
56:45But I'm inspired and motivated and dedicated and driven in a ferocious way to be Alfie.
56:52So I'm going to push on in the competition and see where I can get to.
56:58It's a mad experience. I'm pleased to get this far.
57:01Obviously, Alf was a chef of the day today.
57:04They say sometimes it's better to be the hunter than the hunted, so hopefully that's the case.
57:07Next time,
57:13Huzzah!
57:15The nine best cooks from the heats are back for the semifinals.
57:19I'm a singer. I shouldn't be doing this.
57:22It's not even cooked.
57:24And the temperature rises.
57:25It's a bit of a nightmare.
57:30Only the best will make it through to the Celebrity Masterchef finals.
57:55The verge is far away.
57:57You don't have to tes if you love as if you lose.
57:58You don't have to know where you're going.
57:59The representiralityativas is the deadly event of a season of this season of this season.
58:00I should if you use the sooner or the становurship to the end as we finance across soon.
58:03Please keep it.
58:05If you never need to know me,
58:07let's have schimp on me.
58:08It's a Slide.
58:10The dugout Levoice ofrdime Damacy Middle dialogue,
58:12We're all the stars being gracias by...
58:15This unknown you don't have to be an atmosphere.
58:17PBX1 is for a Yang effet.
58:21Moshe45zemath woman and themayı Workshop
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