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00:00Time's ticking.
00:0115 up for it celebrities with their eye on one prize.
00:06What could go wrong?
00:07What's this space?
00:08The celebrity MasterChef title.
00:11Each week, five new celebs face off against each other.
00:16Seasoning, anyone?
00:17Pressure.
00:18Oh, oh.
00:21It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:30It's a contest that gets under your skin.
00:32Your eye is on the prize.
00:34There's only one thing that's certain about MasterChef,
00:36and that is anything can happen.
00:52It's the last week of celebrity MasterChef heats,
00:55and the final five celebs about to put their cooking
00:58skills to the test are opera sensation Alfie Bow.
01:05When it comes down to it, I'm not a chef.
01:07I'm a singer.
01:08So if I panic, I might burst into song.
01:10Who knows?
01:13The former professional rugby player and gladiator and gladiator fury Jody Oounsley.
01:18I never expected myself to be in the master chef kitchen.
01:21I never expected myself to be in the master chef kitchen.
01:22On a rugby field, in the gladiators arena, yes, but in a kitchen, absolutely not.
01:27Reality TV star and former professional footballer Ashley Kane.
01:31I have unparalleled self belief, and that's the energy that I'm taking into the master chef kitchen.
01:36Let's go.
01:38BBC radio DJ and stand-up comedian Noreen Khan.
01:45The words master and chef are not two words that often get associated with myself.
01:49So I'm feeling a bit shaky.
01:51And Welsh rugby legend Alan Wynne-Jones.
01:56You don't know what you don't know.
01:59So whether my problem-solving abilities come to fruition in the kitchen, we'll see.
02:05These five celebrities are used to success.
02:12Good luck.
02:13Good luck.
02:14Good luck.
02:15But can they sizzle?
02:16Can they fry?
02:17Can they make us a pudding or a pie?
02:19We've been impressed so far, but I want that to be knocked out of the park.
02:24So wonderful to meet you.
02:29We are so looking forward to getting to know you.
02:33We want to see how you can cook.
02:37This first challenge we like to call under the cloche.
02:41Underneath each one of these cloches, there is a different ingredient.
02:46And all you have to do is choose a cloche, and with that ingredient, make for us something
02:53truly delicious.
02:54Ashley, are you OK?
02:56I hate surprises.
02:57Oh, dear.
02:58I hate them.
02:59So this is a pretty out of comfort zone moment for me.
03:03But we're here and we'll look after you.
03:04How's that?
03:06Noreen, come and choose a cloche.
03:10Good luck.
03:11My food knowledge is not that expansive.
03:17Hello.
03:18Hi.
03:19I'm normally just making things that I've made 20, 30, 40 times.
03:23But I will try and bring out some creativity and invention when I'm put on the spot.
03:30Bit nervous now.
03:31Can I see what's...
03:32You can lift up the cloche.
03:36Oh, oranges.
03:39I've never actually cooked with orange, so this will be a real challenge.
03:44Can I make oranges?
03:45Well, that's not really cooking, is it?
03:47Oh, OK.
03:48Thanks, Noreen.
03:50Good luck.
03:51Alfie Burr, come and get your cloche.
03:55All right, guys.
03:56Good luck.
03:58Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:04That's about everything about it, really.
04:10Oh.
04:11OK.
04:12All right.
04:13I wasn't expecting that, I suppose.
04:14Do you like prawns?
04:15I do.
04:16I'll give it a shot.
04:17Enjoy.
04:20Alan Ren.
04:21Come on.
04:22The longest walk.
04:23That's got a big dog.
04:25More nervous walking down the tunnel.
04:26No pressure, mate.
04:27No pressure.
04:28It's not the scrum.
04:29Got the high-performance element from the rugby side of things, so if I can harness that,
04:36hopefully it'll be a good accolade to use.
04:42OK.
04:43OK.
04:44Salmon fillet.
04:45I'm into my fish, live by the coast, so pretty comfortable.
04:50Mate, you got salmon.
04:52God just gave it you all.
04:54Well, hey.
04:55It's still time to mess it up.
04:56Don't worry.
04:57Ashley, it's time.
05:00Come on.
05:01Yes, let's get this bit out of the way.
05:03In life, I'm going to keep it on my toes.
05:06In the kitchen, not so much.
05:08Get the surprise over and done with.
05:11One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what I'm going to face.
05:22Do you know what that is?
05:23No.
05:24I've never seen anything like it in my life.
05:26It looks miraculous, but I've not got a clue what it is.
05:29It's called a Romanesco, and it's like a cauliflower.
05:34Looky me!
05:35A Romanesco.
05:37A Romanesco.
05:38Sounds like a dance.
05:40Jodie, come and get your cloche.
05:42Let's go, Jodie.
05:43Come on, Jodie.
05:44If you give me a ball, I can run with it.
05:45That's fine.
05:46But if you get me in the kitchen chopping things, I'm clumsy, and I'm just going to be a disaster, to be honest. I just know it.
05:52Jodie, you ready?
05:53No, but let's do it.
05:55Go on, then.
05:56Oh.
05:57Chicken.
05:58That's me all over, so I'm all right with that. I can breathe.
06:04Jodie, love the confidence. Thank you very much.
06:06We'll see.
06:08We don't expect you to make something truly delicious with just your one ingredient.
06:16So, we are opening the MasterChef Larder.
06:24Wow.
06:26A larder full of everything you need to make that ingredient sing.
06:31A load of portray. You have 60 minutes.
06:36Let's cook.
06:38I've got rubbish darts on getting in there.
06:43This is a really new experience outside my comfort zone, but I'm loving it.
06:49I'm not sure they will be when they try the food, though.
06:52We're going to see what they're like thinking on their feet.
06:55What's it like when they just open their fridge at home, see a lovely ingredient shining at them?
06:59Are they inspired or are they frightened?
07:03You need to keep your eye on the game and just produce something edible.
07:08Edible, good. Delicious, even better.
07:14Does anybody want these?
07:17I've never really cooked with oranges and the only thing I can think is make a cake,
07:20but I haven't made a cake for about 15 years.
07:22Right, let's see if I can turn pan on first.
07:36Yorkshire-born 24-year-old Jodie Owensley is best known as the formidable Fury on TV's Gladiators.
07:42She was the world's first ever deaf female rugby sevens international.
07:47So I was born for found my deaf, but when I was 14 months old I had a cochlear implant fitted.
07:56A cochlear implant is a bit more complex than a hearing aid,
08:01so it was a lot of speech therapy and learning to lip read,
08:05and that's how I somehow picked up the Yorkshire accent,
08:08just by reading people's lips.
08:11It's just from repetition and practice, and here we are.
08:19I've always wanted to know, how do they give gladiator names out?
08:22Well, they just ask, do you want to be Fury?
08:24And I thought, I'm probably the least furious person you can come across.
08:28But once I'm in competition mode, I just switch.
08:31So it actually suits me so well, and it's me in a nutshell.
08:34You have chicken thighs, skin on.
08:38Chicken is probably the best option I could have asked for.
08:41And then got a bit of pepper, broccoli and some potatoes,
08:45and then hopefully we can just build from there.
08:49Good luck, Fury. Thank you.
08:51From Jodie, we're going to get what I would call meat and two veg.
08:56Some chicken thighs cooked with some butter and a bit of garlic,
09:00served with some potatoes, which are going to have butter and garlic.
09:03I don't know whether to wash my potatoes or not.
09:06With some vegetables, there is some promise, a bit of spice,
09:09because she's got some chilli flakes on her bench.
09:12I think I put a bit too much chilli in.
09:15Here, Liam.
09:19The problem is chicken thighs is they need to be cooked all the way through.
09:22It's a very thick piece of meat.
09:24Also, if you don't get that skin crispy,
09:27it's really not nice to look at, and it's not delicious either.
09:31No sauce here, just garlic butter.
09:34I'd like a bit of seasoning, and I hope it looks smart.
09:40That's 15 minutes gone, celebrities.
09:4315 minutes.
09:47Jodie, you feeling good?
09:49Yeah, I'm all right. We're steaming my head.
09:51Oh, wow.
09:5234-year-old Ashley Kane is a former professional footballer
09:59who became a reality TV star on Celebrity SAS and The Real Full Monty.
10:05But a tragedy was to take his life in a new direction.
10:09On the 10th of August 2020, my beautiful daughter was born,
10:14Azalea Diamond Kane.
10:16Two months into having my daughter,
10:18I found out she had a very rare and aggressive form of leukaemia,
10:24which eventually took her life.
10:26He now takes on record-breaking challenges
10:29to raise money for the Azalea Foundation,
10:32supporting children with cancer.
10:34I've completed some of the world's toughest challenges.
10:38That's why I risked my life.
10:40That's why I go through blood, sweat and tears.
10:44It's just the love that I have for my little girl.
10:49Ashley, I think you've done far scarier things than cook for me.
10:52Put me in the Yukon, kayaking through the Arctic Circle,
10:56a thousand miles with grizzly bears, wolves
10:58and life-threatening waters unsupported.
11:00And where my comfort zone is, I'm right in the middle.
11:03Put me in this kitchen and I couldn't be further away from it.
11:06So this is a bit of a scary, challenging experience for me.
11:10I'm lucky that you're such a kind, accepting person.
11:16Oh, you clearly don't know me, Ashley.
11:17That's not going to judge too hard.
11:19On first impressions,
11:21I'm not sure if Ashley is the strongest cook here,
11:24but what he does have is absolute passion and focus.
11:28He's Romanesco.
11:30He's realised he can cook like a steak.
11:32Cut it into nice, big, thick slices
11:35and he's going to cook it with some butter and some garlic.
11:38But he needs to make sure it's cooked all the way through,
11:42slightly soft, but not so soft that it falls apart.
11:47With that, we've got potatoes, piece of pork.
11:50Presently, that pork filler is wrapped in foil with some butter
11:53and some onions and he's going to just bake that.
11:56The pork filler has very little fat on it.
11:58I just hope it doesn't go dry.
12:04When 39-year-old Alan Wynne-Jones retired from rugby in 2023,
12:09he'd played in four World Cups, won five Six Nation titles
12:13and three Grand Slams.
12:15He remains the most capped rugby union player in the world.
12:22Stop moving the fish, Alan.
12:23As a former sportsman, obviously,
12:25he was very conscious about dietary requirements,
12:28but it's been eye-opening looking at some recipes,
12:30the amount of double cream, butter, salt and sugar.
12:33So it's a case of, all right, here we go.
12:38Do you cook at home?
12:39Yeah.
12:40My wife does quite a bit with the kids
12:41because I make more of a mess.
12:43But I'll have the odd occasion that, you know,
12:45I'll find something that I want to attack.
12:46How many kids?
12:47Three daughters.
12:48Will they be watching you?
12:49Hopefully.
12:50Hopefully supporting me as well.
12:51My biggest critics and biggest fans.
12:53What are you doing with the salmon today?
12:54I wanted to go down the Asian route, so I've got the noodles.
12:57I'm going to do soy, honey, ginger, chilli, garlic, sesame oil,
13:01and then hopefully that'll be enough to put through the noodles.
13:04This is something you like to eat when you go out?
13:06Yeah, I like to eat it, like to make it,
13:08and if you get it right, it can taste quite good.
13:10At least you're smiling now.
13:11You weren't ten minutes ago.
13:13We've got a smile out of you.
13:14Yeah, it's my passport face,
13:15but I'm always smiling on the inside.
13:20Alan wins one to watch.
13:21He seems to understand that that salmon goes with
13:24Asian-inspired flavours.
13:26I think he's making something rather good.
13:29Salmon only needs to cook for a matter of minutes.
13:32It needs to flake and fall apart.
13:4351-year-old Alfie Beau is an award-winning tenor,
13:47famed for performing in Les Miserables,
13:50and has recorded over 20 albums,
13:53including four number-one records with Michael Ball.
13:57Working with Michael Ball, I call that community service.
14:02Inspired by classic comfort dishes and the food of Italy,
14:05he frequently cooks for friends and family.
14:12There was a time when I was thinking of going to culinary school,
14:15but then I realised that it's harder than it looks.
14:19Then I decided, no, I think I'll just sit to sing in.
14:24So, we're both from the north-west of England.
14:26Did you grow up close to Blackpool?
14:27I did, yeah, yeah, just north of Blackpool, on the Fylde Coast.
14:30It's beautiful up there.
14:31Literally spent my childhood being taken to the Illuminations.
14:34I know, and I switched them on once.
14:36No!
14:37I did, I turned on the Illuminations once.
14:39You must be our biggest celeb that we've had in here today.
14:43So, you've got prawns, do you work with prawns usually?
14:46Not normally, no, no, I don't.
14:48Tell me what you're cooking today.
14:49Well, I've gone for sort of like an Italian theme.
14:52I've even got my dough ready for some pasta.
14:55OK.
14:56This all sounds very impressive.
15:01I love Italian food.
15:03I do eat a lot of it.
15:04It's my go-to restaurant when I've got time off.
15:08We are being promised from Alfie a bowl of pasta
15:11with prawns and walnuts.
15:13Fantastic.
15:14He's making handmade pasta,
15:16which tells me it could be a really good cook.
15:19Those prawns need to have a nice bit of colour,
15:22then be dropped into the sauce at the last minute,
15:24then the sauce and the pasta come together to become one,
15:27and it becomes a lovely mixture.
15:3315 minutes left.
15:34One, five.
15:36Wish me luck.
15:41Noreen Khan was a presenter on the BBC Asian Radio Network
15:45for 12 years before taking on a career
15:48as a stand-up comic.
15:49As a child,
15:50she would often help her father grow fresh produce
15:53on his seven allotments.
15:57And do you cook at home?
15:58Occasionally, yeah, I do.
15:59I live alone,
16:00so it's kind of hard sometimes cooking for one,
16:03but then I get quite spoiled
16:04because I go and see all my sisters and my family.
16:06How many sisters?
16:07I've got four older sisters.
16:08Are you the baby?
16:09I'm the baby of the family.
16:10I'm the youngest of eight.
16:11You haven't lifted a finger your entire life, have you?
16:14No, no, that's not entirely true.
16:16No, no.
16:17I'm very independent considering,
16:19but it has made me a little bit of a lazy cook.
16:25We had like a rota at home,
16:27and my job was to water the plants,
16:29which I'd always forget to do.
16:32So cooking wasn't really on the agenda for me, you know?
16:35No, I did get one of the more difficult things.
16:40Yes, they're oranges, we all recognise them,
16:42but how do you make them the star of the show?
16:46I think they're done.
16:48An orange cake.
16:49Fantastic.
16:50Then that's all right.
16:51Lovely light sponge,
16:53flavoured with orange rind being really fragrant.
16:55She put orange juice in and realised it was too wet,
16:58so she's used desiccated coconut thinking on her feet.
17:01That's fantastic.
17:02It needs to be cooked all the way through,
17:04and it can't be raw cake mixed in the centre.
17:08We're going to get whipped cream,
17:09flavoured with orange rind.
17:11More orange, which is good.
17:13The cakes, I think,
17:14maybe I'm just going to give them another minute or two,
17:17and then I think I should be all right.
17:22Ten minutes left!
17:24It's a little bit cloggy, but I think I've overcooked it.
17:37I don't know what I'm doing here with this,
17:38but I'm just trying to make it look round.
17:43You've only got two minutes.
17:44Two minutes left.
17:47Now, Alfie, what's going on?
17:48Are you feeling good?
17:49I don't know yet.
17:51I don't know yet.
17:59I just need to go.
18:00Ooh!
18:10What happened?
18:11One fell on the floor.
18:12You dropped one on the floor?
18:13Because I opened it and it fell on the floor.
18:15Yeah.
18:16Right, you can save this.
18:27That's it.
18:28Time's up, everybody.
18:29That's it.
18:30Done.
18:32Literally shaking through the old holiday.
18:35I've got my chicken coop.
18:36That's the main thing.
18:37I've got my taters.
18:38I've got to be a bitch.
18:39I think it'll be all right.
18:41Can Gladiator Jodie enter the arena?
18:43Let's go.
18:44Good luck.
18:48Hello.
18:49Hi.
18:51First up is Gladiator Jodie,
18:53whose pan roasted her ingredient of chicken thighs
18:56in chilli, garlic and pepper
18:58and served it with buttered garlic potatoes,
19:00broccoli and roasted peppers.
19:03You're asked to make chicken the star of the show,
19:13and it really is on this plate.
19:15Festooned in chilli flakes.
19:18Really, really good chicken.
19:21I love what you've done with the skin.
19:24It's so buttery and oily.
19:26However, it could be a bit crisper.
19:31Potatoes are lovely and soft.
19:33I think you played it safe here.
19:35But overall, good chicken.
19:39All this needs Jodie is a sauce.
19:41Something to give her a bit of moisture,
19:43because everything else is pretty good.
19:46Yeah.
19:47We've got soft peppers,
19:48which is really, really sweet.
19:49Broccoli,
19:50which you cooked very, very nicely,
19:52which is great.
19:53Just needs a sauce.
19:54OK.
19:58I just went blank.
20:02I was like, what do I do?
20:03And then I thought,
20:04you're literally cooking chicken
20:05and you love chicken.
20:06So once I found my feet,
20:08I was fine.
20:10Reality star Ashley has turned his ingredient of Romanesco
20:20into steaks,
20:21which he's pan-fried in butter and garlic
20:24and served with oven-roasted pork,
20:27baked onions, Romanesco leaves
20:30and buttered new potatoes.
20:33You created this beautiful piece of art.
20:40You've made a Romanesco steak.
20:46It's soft.
20:47It's well seasoned.
20:48It's incredibly buttery and decadent.
20:51Delicious.
20:52The potatoes,
20:53you've just served them whole.
20:55You've left the skins on,
20:56so they could be a bit crisper.
20:59But the Romanesco,
21:00yes please.
21:02The pork itself is cooked a lot.
21:07And it's so dry,
21:10it's close to biltong actually,
21:12to be fair.
21:13But listen,
21:14the Romanesco,
21:15I think you've done such a great job with it
21:17and it tastes really good.
21:22You know what,
21:23right now I'm feeling quite good.
21:24It wasn't a total disaster.
21:27And I feel like it's gave me a great starting point
21:30to now head on to better things in the competition,
21:33hopefully.
21:34Hello.
21:37Welsh rugby legend Alan Wynne
21:39has made an Asian style noodle dish
21:42using chilli, garlic, soy and honey,
21:45and pan fried his ingredient of salmon
21:48in lemongrass and Sichuan pepper,
21:50topped with crispy salmon skin, peppers and spring onion.
21:55Your salmon's cooked really nicely.
22:02The skin is crispy.
22:04There's little flavours here,
22:06hints of garlic and ginger going through it,
22:08and it delivers the way it should deliver.
22:10I think that's great.
22:12I think you understand flavour,
22:14but it was very subtle.
22:16Just don't be scared of us.
22:18Pack it on.
22:19Your noodles are a little bit still stuck together.
22:22However, I could quite easily eat that plate.
22:26OK.
22:28Yeah, it was far more daunting
22:29than I thought it was going to be at the start.
22:31But, yeah, hopefully a little bit more prepared
22:34for whatever's next, he says.
22:36Classical singer Alfie has pan fried his ingredient of prawns
22:43and made his own pasta to serve a prawn linguine
22:47with a tomato, chilli and caper sauce and walnuts.
22:55You're ambitious because you made your own pasta.
22:58You've got a great palate because your sauce is fantastic.
23:01Sweet tomatoes, salty caper.
23:04The prawns are overcooked.
23:06But Alfie, I think that's a great start.
23:09Thank you very much.
23:11That sauce is truly rustic.
23:13Tomatoes, capers and chilli.
23:15It's still sweet, it's fiery.
23:17The walnuts give this lovely nutty crunch.
23:23And for your first cook in this kitchen, that is impressive.
23:27OK, thank you.
23:30I was shaking a lot.
23:31But, yeah, to make a dish and complete a dish,
23:33I was fairly pleased with myself, I think, you know.
23:40Finally, it's stand-up comedian Noreen.
23:43She got oranges and has made an orange sponge cake
23:46with desiccated coconut served with whipped cream,
23:50orange rind and pistachios.
23:52This is a rather lovely cake with the cream on the side and the orange and the pistachio.
24:04I'm enjoying it.
24:05The orange is the star of the show.
24:07And I love the fact that you dropped a cake on the floor, breathed and then just served what you had.
24:16Your cake is really good.
24:17Lovely and crispy on the outside.
24:19This is impressive, because you've made a cake without a recipe.
24:23Good on you.
24:26Trust me to drop the cake.
24:28But, yeah, it wasn't too bad.
24:31Could have been better.
24:32But I feel relieved.
24:33Well done, celebrities.
24:36You've survived your first challenge.
24:40So we will see you very, very soon.
24:43I'm very excited for what comes up next.
24:46Off you go.
24:47I'm mighty surprised by their food, because when these five walked into the MasterChef kitchen, nerves aplenty.
25:04They came in like lambs and some of them left like lions.
25:07Isn't it wonderful to see them bloom into different people once they've got that first challenge under their belt?
25:13Job one done.
25:18Alfie's prawns were certainly overcooked, but it was impressive to see him de-shelling them and de-veining them.
25:25I think he probably had the most complex dish in the room.
25:27Made in tomato sauce, made his own pasta, and it worked.
25:30I was working 100 miles an hour and it was crazy.
25:34I was really feeling the tension in there.
25:36But hopefully I'll calm down.
25:40Ashley, we got a lovely Romanesco steak cooked beautifully, seasoned really well.
25:45Quite delicious.
25:46But that pork was like shoe leather.
25:50Alan Wynn's dish for me was almost too subtle, but he clearly made the salmon the star of the show.
25:56It could have been a bit more robust, but actually, as a dish, it tasted really, really good.
26:02Jodie is clearly a novice cook.
26:05It could have done with the sauce, but actually a decent dish.
26:07The chicken was cooked really, really well.
26:09I've dropped a cake.
26:10It can't get worse than that.
26:12Noreen's cake delivered the goods.
26:14Well, it's nice and crispy around the outside and a nice light texture to it.
26:17You're ready for it next round, aren't you?
26:20I'm just eager to know what it's going to be and to get in there and get it done.
26:23We've got some really good food, but next it's time to test their palate.
26:29I love this round because it's nothing they could have ever imagined.
26:32Well, welcome back, celebrities.
26:51If you're going to become great cooks, you need a good palate.
26:56And now we're going to put that to the test.
27:02I'd like to think I've got an okay palate.
27:05Yeah, I'm probably setting myself up for a big fall there, but I'd like to think it's okay.
27:13In front of us here are 25 ingredients.
27:18And your job is to identify as many of these ingredients as you possibly can by tasting them.
27:27Should you incorrectly identify an ingredient, you will be eliminated from this challenge.
27:37Amongst them, there could be fruit, vegetables, meat, fish, dairy products, and maybe the odd bakery item.
27:48The winner will receive 10 minutes extra cooking time in the next round.
27:52Oh, okay.
27:53Do you know what? I'd love to win this challenge because I need those extra 10 minutes.
27:58They'd make such a difference.
28:00To make sure that you're relying mainly on your palates, we are going to do this challenge blindfolded.
28:08Blindfolded?
28:14Hang on, I'm deaf and now I'm going to be blindfolded, but got a great sense of smell and a great sense of taste.
28:20So I think, if anything, being deaf is actually going to help me in this challenge.
28:23Jodie, can I just check something? Are you okay to be blindfolded?
28:28Yeah, I'll be fine. I'll get on with it.
28:34Having that sight taken away from you does make a huge difference.
28:39It's really upping the ante. I can't rely on my eyes and they're not that good anyway, but this is making it so exciting.
28:47Alan Nguyen, there you go.
28:59Cube number one.
29:00Ah, there we go.
29:01Feels a little bit spongy.
29:03Cucumber?
29:04You are still in the game.
29:10Jodie, in front of you there's a tile.
29:13Ooh.
29:15Is that a bad ooh or a good ooh?
29:17A bad ooh.
29:19This cube feels really wet.
29:23I've put it in my mouth and I know straight away.
29:27It's a tomato, innit?
29:29Do you not like tomatoes?
29:30Not really, no.
29:31It is a tomato.
29:32Correct answer.
29:34I hope the next cube tastes better than this one.
29:37Ashley, here is your cube.
29:42Ooh.
29:43This feels quite nice actually.
29:45Cube one.
29:46It's wet.
29:47It's smooth.
29:48It's firm.
29:53Ah, I love that.
29:54I'll eat all of that.
29:55There's a distinguishing taste.
29:56I know it.
29:57Pineapple.
29:58Ashley, it is a pineapple.
30:00It's like playing a game and I feel like I'm a big kid.
30:04Alfie.
30:05Yes.
30:09OK.
30:10I smelt it and I knew exactly what fruit it was.
30:15Definitely an orange.
30:17It's an orange.
30:18Well done.
30:23Noreen.
30:25It's cold.
30:26Feels like a melon or something.
30:33Um, melon.
30:35Like soda melon.
30:39Good round everybody.
30:40Well done.
30:41Yeah.
30:43Now things will start to get a little bit more difficult to identify.
30:48I don't mean a gift from me.
30:51Cube number two.
30:53Relatively hard.
30:57The blindfold is making me question myself so much.
31:01Um, one more.
31:06Oh, there we go.
31:07Mango.
31:09It is definitely mango.
31:11Congratulations.
31:13This cube is literally rock solid.
31:19What's the smell of hope?
31:22This is crunching off my teeth.
31:25I think I know what it is because I don't like it.
31:27A carrot.
31:29It is a carrot.
31:31It's softer than the pineapple.
31:37It's still wet.
31:38It's still squishy.
31:39As I take a bite,
31:41I know it.
31:42I eat this every single day.
31:47Watermelon.
31:49Well done.
31:51Alfie, it's time.
31:53Cool.
31:54It's in front of you.
31:56So this cube is really squishy.
31:59Oh.
32:01It's really sharp.
32:03That's a lemon.
32:05Alfie, take your blindfold off.
32:07Oh, no.
32:09Grapefruit.
32:11Is it not?
32:13Alfie, it's lime.
32:15Lime.
32:17Sadly, Alfie, you are eliminated from the challenge.
32:23Good luck, guys.
32:24I'm so disappointed that I got it wrong.
32:27I should have taken longer to think about it.
32:32Oh.
32:34Feels very rubbery.
32:35Feels like plasticine.
32:37It's very sticky.
32:38So at first I'm thinking maybe it's a bit of toffee or a bit of caramel or...
32:43Oh, no.
32:45It's a fruit.
32:47Not a date.
32:48It's, um, oh my gosh.
32:49It's a apricot.
32:51Please remove your blindfold.
32:53Oh.
32:55Oh.
32:57It's a prune.
32:58Oh.
33:00You're eliminated from the challenge.
33:02Thank you. Got it.
33:03See you soon, mate.
33:04Yeah, see ya.
33:05Come on, Noreen.
33:06You could have done better.
33:10Three remain standing.
33:12You ready?
33:13No.
33:15That's the spirit I don't win.
33:17Sorry, too honest.
33:19Now it really does start to get tough.
33:30It's the middle of a vegetable.
33:32I have to say cauliflower.
33:34Very good palate.
33:35That's mad.
33:36Doesn't even smell of anything.
33:41Jodie, let's go.
33:45It smells like meat, if you ask me.
33:50I don't know what this one is.
33:51It's got skin on it and it's mushy.
33:54I feel like I've had this before and I don't like it,
33:56but I don't know what it is.
33:58It's a bit sweet.
34:00A bit like, maybe, kiwi.
34:02Take off your blindfold.
34:06It's butternut squash.
34:09And I don't like butternut squash.
34:11That's why.
34:12You don't like butternut squash.
34:13I've had butternut squash before, but I don't eat a lot of it,
34:16so that's probably why I couldn't figure it out.
34:19I now know you don't like tomatoes, carrots,
34:22and you don't like butternut squash.
34:25Jodie, you're eliminated from the challenge.
34:29For you, Mim.
34:30Ashley.
34:31It's very sticky.
34:34I know what it is, but I think I'm being tricked.
34:39This is going to be completely wrong.
34:40But it tasted like a jam donut.
34:41It was a jam donut.
34:42Congratulations.
34:43Yes!
34:44I'm so happy.
34:45But it's about the taking part.
34:46All about the taking part.
34:47We are going to go to sudden death.
35:00You are now going to taste at the same time as each other.
35:06Alan Wynn's an amazing competitor.
35:09I'm glad to be standing next to you, mate.
35:11Likewise, mate.
35:12I need to beat this guy, but I feel like the odds are really stacked against me at the minute.
35:19We're going head to head.
35:20It's pretty tense.
35:24It's cake-like, but firmer than cake.
35:28Tastes like chocolate.
35:33It's in like a chocolate, but I don't know what it is.
35:37It's so annoying because I want to win this so badly.
35:41But the name doesn't come to mind.
35:44What is it, Alan Wynn?
35:46Uh, chocolate brownie.
35:48Ashley.
35:49It's like a kind of form of like jelly.
35:51So what are you going to say, jelly?
35:53Yeah.
35:54Gentlemen, remove your blindfolds.
35:57We have a winner.
36:01Alan Wynn.
36:02You're correct.
36:03It's a chocolate brownie.
36:07Ashley.
36:09It was a jelly of type, sadly.
36:11Turkish delight.
36:12Turkish that...
36:16Well done, mate.
36:18If you're not first, you're last.
36:20And I am absolutely gutted to be last.
36:24Alan Wynn, you get yourself ten minutes extra cooking time in the next challenge.
36:28Thank you, gentlemen.
36:29Well done, boys.
36:30That was amazing.
36:32This show is bringing something out of me that I felt like I lost.
36:36A happy, jovial and fun spirit.
36:39I had a really good time.
36:41Who won?
36:42Well done, guys.
36:44Alan.
36:45Yeah.
36:46Well, he knew it, though.
36:47He did know it.
36:48That was an interesting one.
36:49Obviously happy to have the extra ten minutes, but I think I've got to temper my reliance on it.
36:53Hopefully I don't necessarily need it.
36:54Welcome, celebrities, to the MasterChef street food market.
37:15There'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.
37:33That's what street food is all about.
37:36What we want to know now is what you would serve from your own food truck.
37:41This just gives a bit of an insight into you as a person, maybe influences from your heritage, or maybe it's just something you just love.
37:49You all have one hour, except for Alan Wynn, who has an extra ten minutes because he won the palate test.
37:57Make it indulgent, make it delicious.
38:00Let's cook.
38:02Wherever I travel in the world, the first thing I do is I search out the street food.
38:11It tells me a lot about the country.
38:14It is the foundation of what does become great restaurant food.
38:19It's about eating as if you're not really worrying about calories and all of the naughty things.
38:25You're just having fun.
38:28I'm a bit calmer than I was trying to enjoy it now.
38:32And just, yeah, just have a bit of fun with it, really.
38:36Alfie, you must have been to some street food trucks.
38:39Yeah, every festival I've performed at have incredible food trucks.
38:43Do you eat before you sing?
38:44Yeah, I do.
38:45Not during, while I'm singing, I don't do that.
38:48But beforehand I do.
38:49Alfie, you've got very few ingredients on your bench.
38:52I have.
38:53I think that's the best thing about food truck food.
38:56It can be simple but tasty.
38:58What are you making?
39:00Smashed spuds with palmer ham and pecorino cheese and deep-fried sage leaves.
39:06What is your influence for this?
39:07You know when you used to go and buy a bag of chips?
39:10It's a sort of a posh version of that.
39:13I'm hoping that in this simplicity there is genius.
39:16I hope so too.
39:18With this dish, I'm hitting the brief, but I'm not even thinking about it going wrong.
39:22If I start thinking about it going wrong, then it will.
39:27Alfie is frustrating me greatly.
39:30He's proven that he is quite a good cook.
39:33Why is he making something today that he could have finished in 15 minutes?
39:38We've really only got four component parts of this dish.
39:42Potatoes, which have to be crispy.
39:44This is more like mashed spuds to be honest.
39:47Sage, which has been deep-fried, which can't go bitter and can't be burnt.
39:49Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it,
39:55and ham, which also needs to be nice and crispy.
39:59Alfie's potatoes look delicious.
40:02We've scaled it so far back, we're not seeing any ambition.
40:09Celebrities, you've had 20 minutes.
40:14I probably made a rod for my own back, doing relatively well in the first couple of challenges.
40:19But I'm pretty happy so far with the way it's gone.
40:25Oh, look at these.
40:29Alan Wynne, you've played in stadiums around the world.
40:33Surrounding stadiums, they're usually food trucks.
40:36What's yours going to be called?
40:37Big Isle's Food Truck.
40:39It was a nickname I was given affectionately as a younger man.
40:42Hopefully he was affectionately anyway.
40:43What are you actually cooking?
40:44I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw and then a classic tzatziki.
40:53As a sports person, are you allowed to let yourself off the leash and just eat what you want sometimes?
40:57This is, I suppose, where this recipe comes from.
41:00One of the most important men in the team environment when I was playing was a chef.
41:04And we used to have themed dice, so we'd have Japanese, Mexican, Greek and this was one of his.
41:10But this is my take on it.
41:11You've got ten minutes on everybody else.
41:12Yep.
41:13Bit of an advantage.
41:14Use that wisely.
41:15Cheers.
41:19Alan Wynne is the quiet assassin.
41:23He's bringing something really quite complex.
41:25Those koftas are quite big.
41:30He's mixed lamb and pork mince together.
41:32The pork mince will give it flavour, but also the fat will keep it nice and moist.
41:37I love tzatziki, I love kofta, I love flatbread, but there's danger points with all of them.
41:43If that tzatziki's under-seasoned, it's just yoghurt and cucumber.
41:48If the flatbread doesn't work, we've got cardboard.
41:50And if those koftas aren't cooked all the way through, I'm not eating raw lamb and pork mince.
41:56Come on, man.
41:57You got this?
41:58Yeah, I got it, I got it.
41:59Yeah?
42:00Yeah, yeah.
42:01Feeling good?
42:02Yeah.
42:05I'm hoping that John and Grace will see that I actually have the potential to be quite a good cook.
42:11And that my food can be edible and it won't be thrown on the floor.
42:15Noreen, you're a vegetarian. Yes.
42:20Stroop food around the world that's vegetarian is amazing.
42:24So are we getting something that you truly love?
42:26Yeah.
42:27So I'm bringing some of my, like, personal favourites, which includes potato cutlets, which are called aloo tzatziki's.
42:33So this classic tzatziki, or you call it sometimes a cutlet, it looks like a little potato cake.
42:38Yes.
42:39We had them quite a lot as kids, because my mum was vegetarian as well, so she'd make aloo tzatziki's quite a lot.
42:43But I'm going to have a bit of a twist, so I'm going to add beetroot and carrots to the cutlets,
42:48covered in breadcrumbs, and then some curried, spicy chickpeas on the side.
42:54And then mint chutney sauce, but it will have mango in it as well.
42:58So what would your food truck be called?
43:00It's going to be called kāna truck, because kāna in Urdu means food,
43:04and obviously kāna is a play on my surname.
43:07Kāna truck is open.
43:09It certainly is. Good luck.
43:10Good luck. Thank you.
43:14Noreen's making for us a classic Indian dish, aloo tzatziki.
43:18Looks like a little potato cake.
43:20She's flamed with beetroot and carrot,
43:22and we've got the flavours of coriander and garam masala and spicy with chilli.
43:28I just hope those tzatziki aren't soggy,
43:30because of the moisture from the beetroot and carrot,
43:33I hope they don't fall apart in the fry pan.
43:35I hope Noreen fills everything with lots of spice,
43:38and makes sure that yogurt mixture with that mango is lovely and refreshing.
43:43Noreen is using chickpeas at the side.
43:46It can be very, very bland if they don't have the right amount of seasoning and spice.
43:50I'm worrying that she's going to pack all this flavour and heat into the cutlet,
43:54whereas the chickpeas could be a drab wet Wednesday.
43:57That's 30 minutes left. 30 minutes remaining.
44:08Cooking your own menu, that pressure piles on.
44:13But I'm ready for the challenge, because I operate great in chaos.
44:17But I like to think so anyway. We'll soon find out.
44:23What's the influence for your food truck?
44:26I'm a boy from an island in the Caribbean.
44:29The food is tasty, it's fiery, there's always vibes, energy and music around here.
44:34So I kind of wanted to bring a bit of that energy with this dish
44:36and create something that hopefully tastes good.
44:39What are you cooking?
44:40Aki and saltfish with dumpling and fried plantain.
44:43Oh, fantastic!
44:45Who taught you to cook this?
44:46So my auntie and my godmother, Tina and Sharon.
44:49Caribbean people don't have measurements.
44:51They just throw it in, go by feel, and that's what I'm going to do today
44:55and hopefully you'll like it.
45:00Aki and saltfish.
45:02Aki, a fruit off a tree which is quite slippery,
45:05and when seasoned well is delicious.
45:08With that we've got saltfish.
45:10Fish which has been cured and preserved in salt.
45:12The problem here is that the saltfish could end up being very, very salty.
45:17But I can see that he's rinsing it time and time again.
45:21I love a Caribbean dumpling.
45:24This is the moment of truth.
45:26If I get this wrong, I am going to get my ass handed to me when I get home.
45:31I want them to be slightly harder and a bit of texture but still oily and go perfectly with the ackee and saltfish.
45:39So that's 20 minutes to go.
45:45Alan, 30 for you.
45:51I feel like my face is different to what I'm actually thinking.
45:56I'm in the zone.
45:57We've got what looks like pudding.
46:02Yeah.
46:03Yeah, I'm going for sweet because I've got the biggest sweet tooth light ever.
46:06So I'm basically doing a Yorkshire pudding wrap filled with chocolate spread, Greek yogurt mixed together, strawberries, whipped cream,
46:15hazelnuts and then honey on top.
46:18It's inventive.
46:19I like it.
46:20Jodie's taking a Yorkshire pudding which is normally served savoury with Sunday lunch and she's turned it into a very decadent pudding.
46:32Are they alright?
46:33Because I don't want to overcook them too much.
46:38That Yorkshire pudding is going to be wrapped up with a filling.
46:41Strawberries, chocolate, hazelnut, Greek yogurt and honey.
46:47That's sweet.
46:48But actually, it's naughty, it's exciting and it's not something you have every day.
46:53That's what great food trucks are all about.
46:56What's the food truck called?
46:57Puds and hugs.
46:58You get a free hug with every Yorkshire pudding.
47:01One of the sports you were famous for is coal carrying.
47:05Yeah, the Yorkshire World Coal Carrying Championships.
47:09You run a mile uphill with a sack of coal on your shoulders.
47:12And I just did it every year.
47:14Won it five times and I'm even doing it this year as well.
47:17Wow.
47:18You're so Yorkshire, aren't you?
47:20Huh?
47:21Honestly.
47:24I feel like I've got a lot of pressure on my shoulders.
47:26I'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.
47:36So that's four minutes left. We're coming to the end. Four minutes.
47:39Literally just to play it now.
47:44Where do these go?
47:52Done.
47:53Alfie?
47:54Yeah?
47:55You seem to be finished.
47:56About half an hour ago.
47:58It's the only time I've ever seen anybody washing up.
48:10I'm shirking.
48:11I'm shirking.
48:12I'm shirking.
48:13I'm shirking.
48:14I'm shirking.
48:15I'm shirking.
48:16I'm shirking.
48:17I'm shirking.
48:18I'm shirking.
48:19Okay, so that's it.
48:20Time is up.
48:21Alan, when you have ten more minutes.
48:25Thank you, no pressure big dog make it count right and put the shoe in pressure, buddy
48:37How much longer do you think you've got to finish off I'm using every last drop are you yeah?
48:43Alan when yeah, two and a half minutes. Yeah, thank you two and a half minutes, please
48:51All done yeah, thank you
48:53So is this what 10 minutes extra does yeah, right? I've done better versions like I was like I was too slow at the start
49:02Alfie
49:05Hello
49:09First up is Alfie whose food truck offering is deep-fried crushed potatoes
49:15topped with crispy palmer ham
49:17pecorino cheese and deep-fried sage leaves
49:21served with sour cream
49:31boom
49:32a little potato crispy all the way through not greasy in any way that lovely salty pecorino cheese
49:38wonderful adding the seasoning the crispy ham giving smokiness at the same time
49:43little bits of sage sprinkled across the top giving real flavor of christmas stuffing and then the sour cream around the outside
49:51giving sharpness
49:52fantastic
49:54Alfie there is so very little to this dish that you had enough time to write a new christmas album
50:01however, this is a big stonking tasty decadent bowl of food and i'm in for it
50:11thank you
50:12to get a boom from john that's a big confidence booster for me so yeah i'm i'm very happy
50:22alan wynn
50:28alan wynn's food truck dish is paprika and chili spiced lamb and pork kofta with red cabbage and
50:35carrot salad served in a flat bread with tzatziki sauce
50:40you had 10 minutes extra you need every every minute yeah i did
50:49there's a food truck dish i think it's brilliant your kofta lovely and moist and juicy lovely crust
50:55around the outside but it could do with a little bit more power because you can spice it up a little
51:00bit more sweet red cabbage carrot and lemon juice make it nice and sharp that's good but give it some
51:07warmth go for it okay your bread is slightly too thick however it is delicious i am enjoying it i like
51:17the kofta but more spice feedback was fair moving forward in the competition make sure i keep chasing the
51:26flavor and chuck everything out of it noreen has put her own twist on a classic indian dish aloo tiki
51:37beetroot carrot and potato tiki cutlets served with turmeric and chili spiced chickpeas mint coriander
51:45chili and mango chutney and yogurt
51:47the cutlet it's a great idea the beetroot to give it vibrancy and sweetness and the carrot and the
52:00potato to give it firmness however there's so much moisture has gone into that what's ended up in the
52:07plate is is very damp and the cutlet has not worked at all noreen the chickpeas are lovely and vibrant
52:15slightly soft chili heat on the back of my throat your chutney wonderful different sort of heat and
52:21i like the sweetness of that mango i think the tiki's are almost there but those potatoes need
52:27to be drier to get the structure a little bit disappointed but there's always a next time
52:33in this case the next time's got to be really good now it's going to get serious
52:37inspired by his caribbean heritage ashley has made ackee and salt fish salted cod with peppers
52:47tomato and ackee fruit spiced with garlic and curry powder served with fried dumplings and plantain
52:55the presentation it's like a sunset it's lovely
52:59i'm very much enjoying what you've cooked for us the ackee itself slippery as it should be crispy bits
53:11of peppers and onions cooked really really nicely the salt fish not too salty i really like the curry
53:17powder going through it the flavor of chip shop curry sauce so it's quite comforting at the same time
53:23i think it's a great dish the dumplings they are outrageous pillowy soft in places and then squidgy
53:33like donuts i can clear this plate thank you very much
53:40can't keep this smile off my face because i smashed that dish i feel really great
53:46finally it's jody inspired by family sunday lunches she's made a yorkshire pudding wrap filled with
53:57strawberries greek yogurt chocolate spread hazelnuts whipped cream and yorkshire honey
54:04i think yorkshire pudding is really beautifully made the hazelnuts giving sort of a real lovely nuttiness
54:19but also giving you a crunch i mean it's so sweet but i really like it perhaps the yorkshire pudding
54:27itself could have been sweeter however i love the innards the chocolate and the strawberry and the
54:36fact that you put the yorkshire honey in too just to make it even more yorkshire to me this is just so
54:42bang on brief and you get a free hug too what is not to love i think i'm feeling relieved i hope i did
54:51yorkshire proud and if i didn't i apologize celebrities thank you so much we have eaten well
55:02and every time we see you we just learn so much more about you all five of you already without
55:11realizing it i've grown in confidence and you are learning really really quickly the quicker you learn
55:17the better because it's going to get a little bit hotter in the master chef kitchen very soon thank you
55:32how fascinating was that challenge we've suddenly got five very good cooks we've got sports people
55:38and entertainers and there's this competitive edge you can feel it happening today it was like a nice
55:43little vibe in the kitchen we're seeing a creative side there from jody a yorkshire pudding into a
55:49dessert i love jody's street food because it was sweet on sweet on sweet with a little bit more sugar
55:56ashley really surprised me ackee and salt fish that was really well flavored with the curry but the
56:02dumplings sensational when he plates up there's a real creativity there's finesse that extra time was a curse
56:09oh but um ah here's where it is i got i got it out alan wynne needed those extra 10 minutes those
56:15cookers should have been spiced more but he's got the technique he's scared to load flavor into food
56:22i find it mad how much flavor they want i'm like do they really want that much flavor yeah alfie those
56:28potatoes although relatively simple were crispy on the outside salty pecorino i thought it was fantastic
56:35it was delicious but he had so much time left to do more so in the next round if i see you like
56:41hanging around idly i'll say alfie can you come and clean my bench please i'll do give me a hand no
56:45worries noreen cooked for us chickpeas delicious smoky flavors of cumin and coriander i loved her mango
56:53chutney i loved her yogurt but those tiki were a disaster i thought it was a very strong round yeah
57:00everything we have five good cooks but from here on in now the competition gets serious let's see what
57:11else they've got to give next time the five celebrities are back fire and the pressure intensifies
57:20as they take on the recipes of masterchef finalist and cookbook writer alexina anatoly this is like all
57:31alien to me a bit of a mess okay breathe before battling for a place in the quarterfinal flavors are just
57:38wonderful
57:50so
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