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00:00It's early morning, and the semi-finalists are on their way to their first challenge.
00:07So, guesses so far, a football club or a wedding?
00:10It really could be anything, couldn't it?
00:12There's a church out there, a graveyard.
00:15Travelling to the Warwickshire countryside, and back nine centuries to medieval England.
00:30Greetings, noble celebrities.
00:35And welcome to Coombe Abbey, my humble estate for the day.
00:41Since the 12th century, feasts fit for royalty have taken place within these walls.
00:48And now you, too, are part of the drama.
00:53Welcome to your semi-final.
00:56Sadly, Ginger can't be with us today because she's unwell.
00:59She will be joining us later on in the semi-finals.
01:01But now it's down to you eight.
01:04This abbey is famous for putting on medieval banquets.
01:07And today, that's exactly what you are going to do.
01:11A feast fit for a queen.
01:14To get this task done, we split you into two teams.
01:18Dawn, Ashley, Alfie, Jamie, you are the red team.
01:23We've got this.
01:25Alan Wynne, Katie, Anthony, and Chris, you are the blue team.
01:30Come on, lads.
01:31Let's do it.
01:32Today, you will be feeding 80 people.
01:37Oh.
01:3880?
01:39Oh.
01:40Wow.
01:41That's a lot.
01:42Wow.
01:43Just so you know, there's a reason I'm dressed like this.
01:46I'll be on watch.
01:48Don't let the reigning queen down.
01:52Or it will be off with your heads.
01:55Good luck. Off you go.
01:58Let's go.
01:59Come on, team. Come on, team.
02:02There is no way on earth any of these celebrities have done anything like this before.
02:0880 people.
02:09This is serious.
02:11Oh.
02:12Oh.
02:13Wow.
02:14Oh.
02:15Look at this.
02:17Ooh.
02:18Ooh, yum.
02:19Oh, my goodness.
02:20Ooh, what we've got.
02:21What we've got.
02:22It's very daunting.
02:24And there's so much ingredients there, it's just narrowing it down and making a decision.
02:28Right, let's think of a team leader.
02:31Oh, nice.
02:32Alan Wayne's good at leading.
02:34I'm ready to be your sous chef, bro.
02:36Let's do it, the blue team.
02:38Yeah, I obviously used to play in teams for a long time of my life, so it's nice to have
02:43a new team.
02:44We usually have a plan going into it, so we'll think on our feet, hopefully, and be okay.
02:49Right, John, I think you like to cook for a lot of people, so I think you are probably
02:53best being team leader.
02:54Are you sure you don't want to do it?
02:55You know, you're going to have more of an idea.
02:56All right, great.
02:57Oh, there's so much pressure being team leader.
02:59It's very difficult to kind of come in and make a plan on this scale.
03:03It's obviously not normal.
03:06Medieval banquet means feasts.
03:09Good, old fashioned, hearty, delicious food.
03:13Plan is all important.
03:16With leaders chosen, each team now has three hours to prepare a meat, fish and veg main,
03:25and a dessert from ingredients that include some medieval staples.
03:29Yeah, I'm thinking of like a glorified Sunday dinner, like a carvery.
03:34Everyone loves a carvery.
03:35Exactly.
03:36The red team's options include pork loin.
03:40I'll have a go at the meat.
03:42You want to do the meat?
03:43Whole trout.
03:44Okay, anyone confident with fish?
03:46All right, I'll do fish.
03:48I'm going to wrap that in pastry and make it into a trout tom croup.
03:53Root vegetables.
03:55What are these here?
03:56The sweets.
03:57That'd be nice, yeah.
03:58You could do sweet mash.
03:59The other thing we used to do is the vegetarian option.
04:01Some pearl barley.
04:02What's that?
04:03How long do you have to cook that for?
04:04And a selection of fruit and berries.
04:06The dessert.
04:07Is it going to be a sticky toffee pudding?
04:09We could attempt to do a fig tart tartan.
04:13We could have two pudding.
04:14Yeah, we're getting close to a plan.
04:16The red team have decided to throw down the gauntlet.
04:19They want to do two desserts.
04:21Ambition is wonderful, but there's a lot of work to do already.
04:25We're going to make a pie, we're going to make stews.
04:28We want to make, like, wholesome, old-school food.
04:32The blue team's ingredients include venison, red wine and dark ales.
04:38So it's all leaning towards pie, isn't it?
04:40Oh, an ale pie.
04:41It's got to be an ale pie.
04:42Yeah.
04:43Venison, ale pie.
04:44Roast veg.
04:45Celeriac mash, maybe.
04:47Cod.
04:48If we could roast a fish whole.
04:51That's what I was thinking.
04:52And then we could just serve it up.
04:53It looks really good.
04:54And I feel like in medieval days you would serve that up literally like that.
04:58Pears, cherries and nuts.
05:01Katie, you happy to go with the dessert?
05:03Yeah, I can start the dessert.
05:04Go with a pear sponge.
05:06Yeah.
05:07We'll have to do a custard.
05:08I've done custard before.
05:10Vegetarian.
05:11Oh, I forgot about that.
05:13We can do quiche.
05:14Mushrooms, blue cheese and onion.
05:17Leave the veg to me, I will prep the vegetables.
05:19Peel everything.
05:20Peel everything.
05:21Peel everything.
05:22I'll work down, peel everything.
05:24That's what you told me to do.
05:26That's my instructions.
05:28Peel everything.
05:29In the red kitchen.
05:30How are you guys doing?
05:31Doing great.
05:32Very good.
05:33Classical singer Alfie Bow has teamed up with reality TV star Ashley Kane to make 35 portions of the meat main course.
05:50We are being promised roasted pork loin with crackling.
05:55What I like the sound of is big pieces of well cooked meat.
05:59Meat is my forte, it's what I love and I'm looking forward to doing it today.
06:03You start it off slow, so it cooks all the way through and then you turn up the heat right at the last minute.
06:09Okay, you'll get that crackling.
06:11With that, we're getting sweet and carrot mash served with Alfie's special gravy, his red wine sauce, which we know he does very, very well.
06:20I'm a big gravy fan.
06:22I love making my gravy.
06:23Never done it for this amount of people though.
06:26It's smelling so good in here already guys.
06:29It's Alfie Bow mate, he's an absolute magician.
06:32He's a wizard.
06:36Author, broadcaster and team leader Dawn is underway filleting and deboning four sides of trout for the fish mane.
06:48I mean, it's not very pretty, but I've never done a fish this big before, but it's so satisfying.
06:55Dawn wants to do trout on croots.
06:58That's trout cooked in pastry and it's going to be served with a fennel sauce.
07:01Beautiful.
07:02But she's going to have to take all the bones out of it, which is quite difficult without the fish falling apart.
07:07She's doing a good job, but she is taking her time.
07:11You know, pastry and fish.
07:13What could not be delicious about that?
07:15Across the kitchen, soap star Jamie has begun prepping fruit for the ambitious two pudding plan.
07:25Dessert from the red team.
07:26We are being promised a sticky toffee pudding and then we're getting a fig ta-ta-ta and that's going to have custard.
07:32But Dawn's division of labour concerns me.
07:35Between Ashley and Alfie, they've got one main course.
07:38Now that then leads Dawn and Jamie to do everything else.
07:42So when you've done that, are you good to get on that risotto?
07:45I mean, yeah.
07:46This is going to be a problem.
07:48Red team's the vegetarian option.
07:52It's mushroom risotto made with barley.
07:54Barley can be quite tasteless.
07:57If it's under, it'll be quite hard.
07:59This is your first risotto?
08:01Yeah.
08:02OK.
08:03Dawn's knowledge of cooking is a little bit better than mine.
08:06So if it goes wrong, I can just blame her.
08:11This may be utterly delicious or it could feel like something you got served in the dungeons.
08:18Dawn, did everybody just toe the line the moment you gave them a plan?
08:22Well, I think so.
08:23Everyone just stepped up.
08:24It wasn't like you had to, you know.
08:25Has Alfie Bell gave you a song yet?
08:27He's not singing, which is very disappointing.
08:29I'm just wondering if there's a song happening at any point.
08:32I don't know the rest.
08:42That's an amazing power I have as Queen, to make sure people sing.
08:46I keep getting my trails in the deep pot for you.
08:49Health and safety.
08:55Over in the blue kitchen, it's heads down,
08:58as Welsh rugby legend and team leader Alan Wynne-Jones...
09:01Look at that!
09:03..tackles a four kilogram cod for the fish main course.
09:08Never filleted a fish this size.
09:11Never plucked a fish either, so...
09:14I haven't done my eyebrows before you see.
09:16We're probably going to serve this one up as one whole piece,
09:19give it a bit of drama.
09:21Whole fillets of cod with a herb crust.
09:24With that, we've got asparagus and peas,
09:27and maybe a fennel sauce.
09:29Sounds quite decadent.
09:31I can see this on the table already.
09:34Team leader?
09:35Yeah.
09:36In your element?
09:37I don't know about that, we'll soon find out.
09:39Did you often dream during your career
09:41of at one point looking after Anthony from Blue?
09:44Some things you dream about doing,
09:45and you might be fortunate enough to do them,
09:47but some things you never dream of doing, so...
09:49How are the kitchen performing right now?
09:51Are they working together?
09:52Good, good. I think there's a quiet focus in here.
09:55Are they too scared to speak, Alan?
09:56No, not at all.
09:57Is that the thing?
09:58It's because they know what they're doing.
10:00Pop star Anthony Costa's first job
10:02is butchering five legs of venison for the meat-ale pie
10:07to be served with celeriac mash and roasted vegetables.
10:11Anthony has got himself a massive challenge making venison pie.
10:14He's got haunch of venison.
10:16Now, haunch of venison is notoriously tough if not cooked properly.
10:20I've never cooked venison before.
10:22It's a new challenge, and, er...
10:24It's a bit of a nightmare.
10:26My butchery skills ain't great at the moment.
10:28I'm literally butchering it, aren't I, Chris?
10:30You know what I mean?
10:31No, that looks all right.
10:32On the veg section, reality TV star and racing pundit Chris
10:36has already peeled a mountain of parsnips
10:39to accompany Anthony's pie.
10:41Things achieved in the kitchen so far.
10:44I think I'm well ahead of the rest of them.
10:46But Alan Wynne has also delegated him the vegetarian quiche
10:51with red cabbage slaw, which he's yet to start.
10:54Medieval quiche?
10:57Really?
10:58The Knights of the Round Table?
11:00A quiche?
11:01Excuse me, Sir Galahad, what do you fancy for lunch?
11:04Oh, I think I'd like some quiche, please.
11:06I'm not quite sure about quiche.
11:09It's left up to actor Katie McGlynn
11:12to deliver the finale of the blue team's menu.
11:15Dessert.
11:16A pear sponge.
11:18Stick it toffee pudding as well.
11:20As well?
11:21Yeah.
11:22I think you might find that the other team
11:24may be considering two desserts as well.
11:27Yeah.
11:28Right, we need to do that then.
11:30This reminds me of my family at Christmas,
11:33going, not one pudding, but two.
11:35But we are potentially looking at a battle
11:38of the sticky toffee pudding and custards here.
11:41And I, as Queen, am delighted.
11:45How come you're in the corner by yourself doing two puddings?
11:48Well, it's just how we work.
11:50Chris seems to just get the veg in high.
11:52Do you think Chris is having a bit of an easy life over there?
11:54Yeah, he is.
11:55OK, I'm just looking for someone to put in the tower later.
11:58I think it'll have to be Chris, won't it?
12:00With an hour gone, in the red kitchen, it's Alfie and Ashley whose heads are on the block.
12:09I don't want to put pressure on you, but should this pork not have met heat by now?
12:14I think we're going to put it in.
12:15I think we're going to put it in.
12:16In an hour and 20 minutes, maybe.
12:17Yeah.
12:18Pork needs to be just right.
12:20The flesh needs to be succulent, but there has to be a beautiful crackling along the top.
12:25Difficult thing to get right.
12:27Just conscious that we might have put it in too soon, so I don't want to dry it out.
12:32While the boys move on to the vegetable accompaniments, Dawn is still pulling out trout bones.
12:40The bone in this fish is taking forever.
12:43And nowhere near ready to assemble her encroote.
12:47Every time you think you've got them all, there's just another little cheeky one in there somewhere.
12:51And as Dawn has moved Jamie onto the vegetarian dish...
12:55Saute the onions.
12:57In butter or oil?
12:58In oil.
12:59In oil.
13:00And then in goes the barley.
13:02You hold it, I'll shove it.
13:05No-one is working on either of the puddings.
13:09Desserts cannot be an afterthought here.
13:12This is a banquet, and the last thing that our diners will remember is the last thing they eat.
13:17It's got to leave a lasting impression.
13:21It's halfway through cooking time, but Anthony's only just finished butchering the five venison haunches for his meat pie main.
13:31We've got the venison on. We've got the venison going in.
13:34Bit of crushed garlic as we speak.
13:37This took me ages, man. Like, I ain't even joking.
13:40We've got to get a motor on.
13:42Having seared the meat for just a matter of minutes...
13:46Right, coming through, hot plate, hot food.
13:48Have you done that already?
13:49Yeah.
13:50And it's all fried off, bruv.
13:51Anthony adds ale and vegetables before cooking it in the oven.
13:55Anthony's got a lot of work to do.
13:57The venison meat won't cook completely inside the pie pastry.
14:00He's got to cook it first before the pie top goes on.
14:03I'm walking, I'm walking, I'm walking.
14:06Timing is going to be really important.
14:09As long as that meat is cooked all the way through, he should be fine.
14:13With Anthony up against it, team leader Alan Wynn is faring better with the cod.
14:20Fish is filleted, ready to go. Crust is done.
14:23Sauce for the fish.
14:24We've got some garlic and onions going through white wine now.
14:27We've got fennel and lemon.
14:29But team-mate Chris has only just started on the short crust pastry for the pie lid and the base of the quiche.
14:36Just so much pastry to get together.
14:40Get why he put me on this duty now?
14:43Winnie knows I've got some big biceps on me, so I see what he's doing.
14:46On dessert, the sticky toffee pudding may be ready for the oven.
14:51In you go.
14:52But Katie has also promised a pear sponge.
14:56What else to do?
14:57Well, I need to speak to head chef because he wanted pears, but I'm worried about time.
15:01And I've never cooked pears.
15:03So maybe you've got another...
15:04I think cherry and almond sponge.
15:05OK, have you got enough cherries?
15:07I've got loads of cherries.
15:08OK, great, so do that. Go for it.
15:10Go, go, go, go.
15:11They have to be decisive.
15:13That clock is ticking, and it's going fast.
15:19Founded in 1150 AD, Coombe Abbey has been a monastery, a home to aristocratic families, and for the last 30 years, a hotel.
15:29And throughout its rich history, it's hosted lavish banquets for royal visitors, lords and ladies, and now medieval enthusiasts.
15:38Back in the medieval times, you might have had 16 or 20 courses at a royal banquet.
15:45They would have eaten things like venison, wild boar, pheasant, root vegetables from the ground.
15:52Luxury items for desserts might be honey, spices.
15:56Food would be always intertwined with entertainment.
15:59Find fair, find wine, find beer, find tune.
16:03There'd be all sorts of music, dancing, singing.
16:06Huzzah!
16:07The 80 people that are coming today, they enjoy this.
16:10They enjoy the entertainment.
16:11They enjoy getting dressed up.
16:12They enjoy being immersed in the moment.
16:14Where's the food?
16:15These celebrities have got a massive challenge on their hands, so what happens in those kitchens today is really important.
16:21But behind the scenes...
16:27One out, everybody!
16:28Geez!
16:29One out till you move out.
16:30The red team is well behind.
16:33Dawn's trout on croot isn't anywhere near going in the oven.
16:37I thought this was going to be the quick dish to throw together, but there's nothing you can do to hurry it up.
16:42And while Jamie muddles his way through his first risotto...
16:46Just got to add the mushrooms and a few herbs.
16:49Alfie and Ashley are both still focused on their meat main.
16:54Just really quickly as an observation.
16:56At the moment, nobody's on dessert.
16:59That's concerning me.
17:01Yeah, all right.
17:02There's two people still doing one main course.
17:04So one of you's going to split off onto dessert, is it?
17:06OK.
17:07Because otherwise you're out of time, OK?
17:09It's now starting to get lively.
17:11Dawn's realise that they are running short of time.
17:14Who's doing sticky toffee?
17:16I'm starting the ingredients now.
17:18All right, great.
17:19There has to be priority now.
17:20Desserts need to take priority for a minute, OK?
17:22Yeah.
17:24Over in the blue kitchen, with 45 minutes to go...
17:28Where's the venison pie pudding?
17:30..they've also hit a problem.
17:32It's not even cooked.
17:35Did you not fry it?
17:36Yeah, I fried it for ages.
17:38The meat's not cooked.
17:40Look, it's raw.
17:41The veggies aren't cooked.
17:43What temperature is the oven on?
17:45180.
17:46It's 100.
17:47Anthony's put the pie filling in the oven,
17:50and the oven was on 100 degrees, not 180,
17:52which means the pie filling hasn't been cooked.
17:55Pie filling is now into a pot.
17:57So now you've got to get pastry on top of this,
17:59and you've got to get that in the oven, OK?
18:01Yeah.
18:02What's happened is it's just my timings.
18:04Like, the oven, like, mucked it up for me.
18:07Like, it's just gutted, absolutely gutted, man.
18:10I've let everyone down, so we'll see what happens.
18:15Also struggling with timings is Chris,
18:17whose blue cheese and mushroom quiche
18:19is only just coming together.
18:22Once John appeared, it got stressful.
18:25Still is stressful.
18:26That's the power of the man.
18:28Get that quiche done,
18:29because right now you don't have a quiche.
18:31So, I'm going to get the blue cheese on there now,
18:33and we've got this lovely mix here,
18:35which we're going to get on top.
18:37But, yeah, a lot going on.
18:39A lot going on. I'm flustered, boys. I'm flustered.
18:41And Chris isn't the only one feeling the pressure.
18:44This is the cherry almond custardy sponge.
18:50I've done a dessert that I've never done before,
18:52so I've kind of been in the dark winging it.
18:54Erm, so I hope it's all right.
18:59Blue team is behind, but the red team is also behind.
19:03I need to get the salmon in the oven. Jeez!
19:05The fact is, if they're both late, we can't serve lunch.
19:08Guys, how much custard do we need to make?
19:11This could descend into full-scale medieval chaos.
19:15WHISTLE BLOWS
19:20While disorder reigns in both kitchens,
19:2580 hungry merrymakers are arriving at the banqueting hall.
19:30WHISTLE BLOWS
19:34My friends, welcome to Kuma Beach!
19:37WHISTLE BLOWS
19:42I've been coming here for over 19 years.
19:45Honestly, it's a brilliant atmosphere.
19:47I'm really interested to see what they're going to come up with.
19:50Maybe something quite hearty tends to be the sort of fare that you tend to get.
19:54I have high expectations of today's banquet.
19:57WHISTLE BLOWS
19:58When the king moans, generally, it doesn't end well for them.
20:00WHISTLE BLOWS
20:02There are just 30 minutes until service.
20:05WHISTLE BLOWS
20:06And in the red kitchen, it's all hands on deck to get back on track
20:10with their neglected sticky toffee pudding and fig tart tatin.
20:14WHISTLE BLOWS
20:15A little bit of stress, a little bit of stress.
20:17I'm a singer. I shouldn't be doing this.
20:20WHISTLE BLOWS
20:21Yo, do you want me to do sticky toffee pudding or help out with this?
20:22WHISTLE BLOWS
20:23No, let's help out with this, man.
20:24Yeah.
20:25WHISTLE BLOWS
20:26It's a fix.
20:27WHISTLE BLOWS
20:28Do you think we haven't got a sticky toffee?
20:29WHISTLE BLOWS
20:30Well, it's a lot of...
20:31WHISTLE BLOWS
20:32All right, let's forget the sticky toffee, but we need to take it off the list.
20:33So, let's caramelise more fruit.
20:34WHISTLE BLOWS
20:35The red team are feeling panic mode.
20:36They've realised that time is slipping away.
20:38They're going to ditch sticky toffee pudding.
20:40WHISTLE BLOWS
20:41No one's going to know.
20:42WHISTLE BLOWS
20:43Oh no, it won't come off!
20:44That's not fair!
20:46WHISTLE BLOWS
20:47The blue team is also far from ready to go.
20:50WHISTLE BLOWS
20:51Guys, I need to tell you something.
20:52Once that pie's in the oven, you literally have 20 minutes.
20:55WHISTLE BLOWS
20:56Right, pies are going in.
20:59WHISTLE BLOWS
21:00Bye-bye pie.
21:01Don't want to see you again.
21:05WHISTLE BLOWS
21:06With service fast approaching, both teams are falling further into disarray.
21:10WHISTLE BLOWS
21:11This reminds me of all the gear.
21:13WHISTLE BLOWS
21:14No idea!
21:15WHISTLE BLOWS
21:16I mean, there's a panic, you know.
21:17WHISTLE BLOWS
21:18Where's your quiche?
21:19WHISTLE BLOWS
21:20I put the oven down a bit.
21:21WHISTLE BLOWS
21:22That oven's off.
21:23WHISTLE BLOWS
21:24That oven's off.
21:25WHISTLE BLOWS
21:26Why are you moving the quiche?
21:27WHISTLE BLOWS
21:28I thought this oven was on.
21:29WHISTLE BLOWS
21:30No, it's off, you galah.
21:31TEN MINUTES to go!
21:32TEN MINUTES!
21:33TEN MINUTES!
21:34WHISTLE BLOWS
21:35You need to get everything in trays, because you have to carry all the food over to where you're
21:39going to be serving.
21:40WHISTLE BLOWS
21:41How are the tartans looking?
21:42Let me just check that, sorry.
21:43Tommy's rumbling now, because I know it's coming.
21:47WHISTLE BLOWS
21:48Plenty meat is what I'm looking for, basically.
21:51WHISTLE BLOWS
21:52Let's do it properly, plenty meat.
21:54WHISTLE BLOWS
21:55With minutes until service, Alfie checks the pork loins.
21:59WHISTLE BLOWS
22:00Does this look done?
22:02WHISTLE BLOWS
22:03It's not cooked.
22:04WHISTLE BLOWS
22:05To get the meat back in the oven.
22:07WHISTLE BLOWS
22:08They just need a tiny little bit more.
22:10WHISTLE BLOWS
22:11Two of them are a bit under.
22:12The last thing you want is, like, undercooked pork.
22:14WHISTLE BLOWS
22:15Three minutes!
22:16WHISTLE BLOWS
22:17Dawn, your first lot of pork will go across, and somebody's going to have to come back to
22:20the last lot of pork.
22:21WHISTLE BLOWS
22:22I mean, that all looks cooked to me.
22:24It's got to come out now, hasn't it?
22:26WHISTLE BLOWS
22:27Guys, are we ready to go?
22:29WHISTLE BLOWS
22:32I'm happy with the pies.
22:33I mean, they're not perfect, but they're very medieval, as they would have it back in the day.
22:37WHISTLE BLOWS
22:38Where the hell is this going there?
22:39WHISTLE BLOWS
22:40All right, guys, we need to get over there.
22:41WHISTLE BLOWS
22:42Can we have a look to see if it's cooked?
22:43WHISTLE BLOWS
22:44Well, me. We've got to go.
22:45WHISTLE BLOWS
22:46All right.
22:47WHISTLE BLOWS
22:48I think by the time it's rested, it's going to be absolutely perfect.
22:54WHISTLE BLOWS
22:55Well done, well done, well done.
22:56WHISTLE BLOWS
22:57Greetings, townspeople!
22:59WHISTLE BLOWS
23:01WHISTLE BLOWS
23:02Welcome to the court of Queen Grace.
23:04I have brought the chefs to introduce the banquet.
23:08WHISTLE BLOWS
23:09Hello, you all look gorgeous.
23:11WHISTLE BLOWS
23:12And this is by far your superior menu for the day.
23:14WHISTLE BLOWS
23:15On the blue team, it may not be superior, but it's made with love.
23:18WHISTLE BLOWS
23:19And a lot of effort.
23:20WHISTLE BLOWS
23:21Wow, someone's got to sell it with me.
23:23WHISTLE BLOWS
23:24With menus proclaimed, the medieval feast can begin.
23:30WHISTLE BLOWS
23:31All right, guys, it's time to serve.
23:33WHISTLE BLOWS
23:34WHISTLE BLOWS
23:35WHISTLE BLOWS
23:36WHISTLE BLOWS
23:37WHISTLE BLOWS
23:38WHISTLE BLOWS
23:39WHISTLE BLOWS
23:40Are you vegetarian or are you meat?
23:41No. Meat.
23:42WHISTLE BLOWS
23:43The banqueters make a beeline for the blue team.
23:46An Anthony's venison pie.
23:48WHISTLE BLOWS
23:49Are you having a good day, ladies?
23:50WHISTLE BLOWS
23:51Served with celeriac mash
23:52WHISTLE BLOWS
23:53And roasted vegetables.
23:54WHISTLE BLOWS
23:55Here we go.
23:56Hello. Can I have a venison pie, please?
23:58WHISTLE BLOWS
23:59Pie's popular, I love it.
24:00Another one for you.
24:01WHISTLE BLOWS
24:02WHISTLE BLOWS
24:03WHISTLE BLOWS
24:04WHISTLE BLOWS
24:05The pastry was flaky, but really flavourful.
24:07The venison, a bit of alcohol in there, maybe?
24:09That gave it a bit of a kick.
24:10I really enjoyed it.
24:11I did find it a bit tough in terms of the meat.
24:14But other than that, it was really good.
24:16WHISTLE BLOWS
24:17They made their own pastry, which is good.
24:19The gravy is nice and thick, it's well-flavoured.
24:21The venison itself is still a little bit tough.
24:24WHISTLE BLOWS
24:25But then, the vegetables are delicious.
24:27WHISTLE BLOWS
24:28Considering it was almost a disaster,
24:29they pulled it back from the brink.
24:31WHISTLE BLOWS
24:32Uh, cod.
24:33WHISTLE BLOWS
24:34Oh, here we go.
24:35WHISTLE BLOWS
24:36WHISTLE BLOWS
24:37Yes!
24:38Well done.
24:39WHISTLE BLOWS
24:40Blue team leader Alan wins cod with a herb crumb,
24:42beans, peas, asparagus,
24:44and fennel dill and chive sauce.
24:47WHISTLE BLOWS
24:48Do you have some sauce for the fish as well?
24:49WHISTLE BLOWS
24:50Is also starting to tempt some feasters.
24:52WHISTLE BLOWS
24:53In a good flow, I think we've had an early surge in the pie.
24:55There's a few people that are trying the cod.
24:57WHISTLE BLOWS
24:58It's really good.
24:59WHISTLE BLOWS
25:00All the crumb and the sauce with it, it's really tasty.
25:02WHISTLE BLOWS
25:03Normally fish can be a bit bland,
25:04so with the herbs it sort of takes it to another dimension.
25:07It's a kaleidoscope of different tastes.
25:10WHISTLE BLOWS
25:11His fish is cooked really, really well.
25:12The flavours are great.
25:13WHISTLE BLOWS
25:14That crumb, it's packed with herbs.
25:16WHISTLE BLOWS
25:17The fennel sauce, it's quite thick, but again, full of herbs.
25:21That is a good plate.
25:22WHISTLE BLOWS
25:23WHISTLE BLOWS
25:24Hi.
25:25How are you doing?
25:26Would you like some pork?
25:27WHISTLE BLOWS
25:28Yes, please.
25:29WHISTLE BLOWS
25:30A queue was also formed for Alfie and Ashley's roasted pork loin,
25:32with crackling, carrot and swede mash, and red wine gravy.
25:36WHISTLE BLOWS
25:37The pork's really popular because it is so perfect, Alfie.
25:40WHISTLE BLOWS
25:41Right, okay, I'm going to have to watch the portion size now
25:43because the queue is just through the door.
25:46WHISTLE BLOWS
25:47The pork was cooked to perfection.
25:50WHISTLE BLOWS
25:51Crackling, as crisp as I've ever had, and I would expect a king or a lord would be happy.
25:57WHISTLE BLOWS
25:58The gravy was absolutely delicious.
25:59I probably would have had a side glass of that just to go with the meal, to be honest.
26:02WHISTLE BLOWS
26:03It was very tasty. In fact, I'd quite like a second portion.
26:08WHISTLE BLOWS
26:09I tell you what, they've got it right, haven't they?
26:10WHISTLE BLOWS
26:11Yeah.
26:12WHISTLE BLOWS
26:13Juicy moist pork, crackling, Alfie's amazing gravy.
26:15WHISTLE BLOWS
26:16This is a big, hearty, carvery dinner.
26:18I think this is a really good effort.
26:20WHISTLE BLOWS
26:21Would anybody like the trout?
26:22WHISTLE BLOWS
26:23The trout is delicious!
26:24WHISTLE BLOWS
26:25After a slow start...
26:26WHISTLE BLOWS
26:27Somebody have the golden trout!
26:28WHISTLE BLOWS
26:29Team leader Dawn's trout on croot, with Sweden carrot mash, veg, and fennel and herb sauce,
26:35is starting to win over the crowds.
26:37WHISTLE BLOWS
26:38It was very, very good. A nice crispy top to it. The vegetables were well seasoned and really well cooked.
26:46WHISTLE BLOWS
26:47It was a delighting amount, and the pastry was nice and crisp. It was just delicious.
26:53WHISTLE BLOWS
26:54Pastry is beautiful and thin. The trout is so soft and just a real whack of dill going through it.
27:01WHISTLE BLOWS
27:02I think she's done a great job.
27:03WHISTLE BLOWS
27:04Any vegetarians?
27:05I'm meant to be plating up vegetarians, but as there are none, I'm going to admire the costumes.
27:11WHISTLE BLOWS
27:12Both teams are struggling to find takers for their veggie options.
27:15WHISTLE BLOWS
27:16We've also got a really lovely pearl barley risotto, if anyone would like that.
27:18WHISTLE BLOWS
27:19Yes, that's for you.
27:20WHISTLE BLOWS
27:21It's the red team's pearl barley, mushroom, white wine and saffron risotto that gets the first order.
27:26WHISTLE BLOWS
27:27I'm not a massive fan, normally, of mushroom, but it was actually just right with a too creamy,
27:31with a soup like Ripley, which is that now, and it's me.
27:33WHISTLE BLOWS
27:34Got the mushroom flavour, but we've also got that creamy, risotto-y texture coming from it.
27:39It was honestly delicious.
27:41WHISTLE BLOWS
27:42WHISTLE BLOWS
27:43Nutty pearl barley, woody mushrooms, very, very happy indeed.
27:46WHISTLE BLOWS
27:47It sounded really unappetising.
27:49But to get the wine in there, to get the saffron and the rest of the seasoning was inspired.
27:53WHISTLE BLOWS
27:54WHISTLE BLOWS
27:55Any vegetarians or not?
27:56WHISTLE BLOWS
27:57As the queues go down, Chris finally gets some interest in his mushroom and blue cheese quiche with red cabbage slaw.
28:04WHISTLE BLOWS
28:05We're going to add some venison pie as well on the plate.
28:07Oh, OK.
28:08WHISTLE BLOWS
28:09Pile her up.
28:10WHISTLE BLOWS
28:11They wanted the quiche, but they also wanted a little bit extra, so I was just being generous.
28:14WHISTLE BLOWS
28:15Oh, I am a quiche eater. That's the type of guy I am.
28:19It's very tasty, lovely, savoury pastry. I really enjoyed it.
28:23WHISTLE BLOWS
28:24I don't normally go for blue cheese, but this is really nice.
28:26Is there any left? Can I have another one?
28:29WHISTLE BLOWS
28:30I'm not sure they ate quiche in the late Middle Ages.
28:33However, Chris has made a quiche that the Women's Institute would be absolutely overjoyed with.
28:40Strong, salty blue cheese, woodiness of mushrooms, great pastry underneath. Good on him.
28:46With savouries finished, it's time for the battle of the puddings.
28:5050 portions.
28:51Let's do it. I'll take some sauce.
28:53WHISTLE BLOWS
28:54The mains are all sorted. It's my time to shine with the desserts.
29:02Subjects! Pudding is served!
29:06Sticky toffee, anybody?
29:07STICKY TOFFEE
29:11Katie's sticky toffee pudding with custard and caramel sauce is an immediate hit among the medieval diners.
29:17You can't go wrong with a bit of custard, can you?
29:20It's absolutely delicious. The toffee sauce was very smooth and the custard very creamy, and I'm going to finish this off in no time at all.
29:30It's got a really crispy, crunchy top, but you really get the chunks of the dates in the sponge, but the sponge is then still light.
29:38It's sticky, it's chewy. She was feeding a crowd. She needed something that would draw them, and it really did.
29:45What's not to like?
29:46While the red team's tarte tarte tarte does steady business, Katie's second almond sponge with cherries and custard is proving popular.
29:56It's very light and very delicious. The almond gave a nice little crunch on the top.
30:01The almond sponge with the cherries has got some very thick well-y.
30:05The custard was really lovely. I could have probably drenched the entire plate of custard, though.
30:11I love Katie's ambition. She stepped up to the plate in the semi-finals.
30:14I think it's really delivering on almond and cherry flavours. I could happily eat the whole bowl and so did dozens of other people.
30:22Over on the red team, Alfie tries a new tactic to sell the final portions of the fig and berry tarte tarte tarte with custard.
30:32We have a better dessert over here, ladies and gentlemen. Just come over here. We really do. And I'll sing you a song as well.
30:38Now, can we try our dessert?
30:46The pastry was really crispy. The berries in there, fantastic.
30:50The figs work up beautifully. Really nice balance between that and the custard.
31:00Exquisite. I really, really enjoyed it.
31:03They didn't do the sticky toffee pudding. They ran out of time. But the tarte tarte. I really like the flavours. The natural sweetness of the figs. The custard is really, really good. So good, the queens consumed all the custard.
31:17That is very good custard. Very good custard.
31:23We did it, guys. We did it. We did it. We did it.
31:26Well, I'd say.
31:28This was a massive start to the semi-finals. It was a bit chaotic in part but you can't fault how much they embraced this theme.
31:37Today, to be cooking, serving people from medieval times, you don't do that every day, do you? So, yeah, I've had a great day.
31:47A little tense at times, a little stressful but, you know, it's a baptism of fire and I think we achieved something really special.
31:55Today was so fun. It was thrilling. I'm feeling really positive and I feel like, erm, I feel like I'll just bring it on. Can't wait for the next challenge.
32:04Our celebrities have done a great job but they need to step up because very soon we have to make a really tough decision.
32:11MUSIC
32:32Welcome back, celebrities.
32:35Your brief today is to cook us a pie.
32:39A pastry case filled with something delightful and delicious, served with a garnish and a sauce.
32:47Give it everything.
32:50Because at the end of this, two of you will be going home.
32:55One hour, 40 minutes.
32:58Let's cook. Let's go, gang.
33:00Hello, gang.
33:05I love pies.
33:07Is it sweet? Is it savoury? Pies can be so different.
33:11They've got to make a pastry, they've got to make a filling, and it has to be done with aplomb.
33:18OK, let's go.
33:19I think this dish has to be really tasty today. I think the competition is getting more fierce and everybody wants to win out there.
33:29Jamie Lomas, a pie. Now this is a popular dish in the Northwest.
33:34It most certainly is, but I'm going to put my own spin on it. So my favourite dish is beef stroganoff. So I'm making a beef stroganoff pie.
33:41Beef stroganoff, classically made with fillet steak, mushrooms, brandy, onions and cream. Going into a pie, and he's going to serve that with corn ribs and a chimichurri.
33:55A really spicy, rich, herby sauce. What a fantastic idea.
34:02Jamie is making us a lard pastry. Now lard is brilliant, because as it starts to melt inside that pastry, it also slightly fries, and it ends up being really, really crispy.
34:13It's a good old-fashioned pie crust.
34:16Right, take a moment, Ginger, please.
34:20I was absolutely gutted to not be able to take part in the last challenge.
34:26And I've just got to make sure that my pie is strong enough to keep me in the competition, despite the fact I wasn't there to join in.
34:36So lovely to have you back in the MasterChef Kitchen. Thank you, good to be back.
34:40Which way are we going, Ginger? We are going sweet.
34:41I'm making a rhubarb and raspberry Swiss meringue pie.
34:45What pastry are you making?
34:46I'm making a shortcrust pastry with a watermelon and herb salad and a sweet basil pesto.
34:54Whoa. Yeah.
34:56This is quite an interesting combination.
34:58There are so many risky elements to what Ginger is doing. The pastry needs to be thin and crisp.
35:05That rhubarb and raspberry needs to be zinging with flavour.
35:11And that meringue needs to be perfectly judged.
35:14I've got to keep it moving or it'll cook like scrambled egg.
35:18Why would you attempt something like Swiss meringue, which is so difficult?
35:22It's fun to learn to do a new thing and add a little bit of jeopardy to my life. Why not?
35:25The meringue for me is the biggest concern. If it's not set, we've got ourselves an egg white omelet across the top of our tarts.
35:32It's going to be a lot of whisking today and I just hope the hairstyle can take it.
35:38It's just a bit of a slog, to be honest.
35:45Oh, look at this.
35:49Chris, you're butchering a bird there.
35:52Yeah. This is the partridge bird and I've got a pheasant here as well, so we're having a nice game pie today.
35:58So this is almost like, reminds me of a home. It's nostalgic.
36:02It brings me back to the Cotswolds. Being on the farm, we've got thousands of pheasants and partridge kicking around.
36:07We might as well make the best of both of them.
36:10Game notoriously goes dry very, very quickly.
36:14He's got to be careful that it's nice and soft and succulent.
36:17There's only a lid on Chris's pie. There's not a bottom and that concerns me.
36:22It seems to me right now, we might have a stew with a pastry top.
36:25I'm doing a salt beef, corned beef hash sort of pie.
36:36It was something I grew up eating as a kid.
36:38My mum used to mix up the corned beef with the mashed potatoes and bake it with cheese on top and it was beautiful.
36:43My mum, she's 92 and she raised nine children and fed us all very well.
36:53So it's my time to sort of say thanks for the education.
36:57This is a big bowl pie.
36:59Blandness is coming from the potatoes and short crust pastry but then inside that filling there is a load of flavour.
37:08We've got blue cheese. Then we've also got corned beef out of a tin which is quite fatty and salt beef being lovely and stringy and really, really rich.
37:17It's a big old pie.
37:19He needs a big jug of gravy to make sure we've got moisture with that pie.
37:23Until I was ten I was raised by my grandparents and they were East Londoners.
37:32So when I got this challenge I went immediately to pie, mash and liquor, traditional East London food.
37:37So it's a posh version of that.
37:41So you have got a ham, celeriac and tarragon pie with sumac mash and mustard and parsley sauce.
37:49Parsley sauce.
37:50I love how you push yourself.
37:52Look, I think there's a pie and then there's a pie and I really wanted to make something special.
37:58Don's making a petivio.
38:00It's an elegant glossy dome shaped pie.
38:03It's something you get in the finest restaurants and not easy to do.
38:08We've got layers here of mustard and ham.
38:12We've got celery out which is going to be nutty and woody.
38:14Whole thing covered in a rough puff pastry looking smart.
38:18Parsley sauce being the liquor that's used with a classic East London pie.
38:22I really love this pie.
38:25It's like a baby of mine.
38:26And so if I mess it up I'll be devastated but I'm so excited.
38:29I think, I think it's going to go well.
38:32Celebrities you are half way.
38:35The biggest challenge of my pie today is I don't know if any of it is going to work.
38:39I'm trying to bring my Caribbean roots to pie making but it's not a tried, tested and proven recipe.
38:46It's something I have literally made up.
38:50I've just gone for a curry goat pie.
38:52Now that to me looks like lamb not goat.
38:55Yeah.
38:56So what you're doing is the idea of curry goat but you're using lamb instead.
39:00Yeah. I mean I wanted to cook curry goat but I didn't have enough time to get it cooked.
39:04He wants the lamb to take on the flavour of curry goat.
39:07That means it's got to be spiced really, really heavily.
39:10There needs to be a good amount of curry sauce around that lamb.
39:13How many times have you made a pie in your life Ashley?
39:16Erm, it'll be one today.
39:18Anthony, what is cooking today?
39:30A pear tart with cherry and amaretto compote with ginger infused clotted cream.
39:36So is the pear sitting in a sponge?
39:37It's in an almond sort of frangipan sort of vibe, yeah.
39:42Because I've always struggled up and down with weight so today is like a bit of a sod it.
39:48Let's just go for it.
39:51Poaching pears is deceptively difficult.
39:55It has to have lost all of its bite but it can't be mushed.
39:59Frangipan, a mixture of eggs and butter and almonds all whipped up together goes into the sweet crust pastry case.
40:05Pears go across the top of the frangipan.
40:08That could be absolutely delicious.
40:11But frangipan is quite dense.
40:14He's got to make sure that frangipan is cooked all the way through.
40:21As a rugby player do I eat a lot of pies, of course.
40:24But I never thought I'd be contemplating pie design so heavily.
40:29Alan Wynn's making a chicken, leek and panchetta pie.
40:33It's traditional, it's not breaking any boundaries but it's a classic for a reason.
40:39What's the inspiration behind the pie?
40:42Well I was going to do something like steak and kidney.
40:44You know the odd trip to the chip shop is usually, that would be my go-to.
40:48But chicken, leek, panchetta, flannel bacon, obviously leeks are synonymous for whales.
40:53I'm so looking forward to this pie.
40:55Wow.
40:56OK.
40:57No pressure.
40:58Thanks.
41:02My, my, Katie, I spy apple pie.
41:05Yeah.
41:06Well, an apple tart a tan.
41:08An upside down pie.
41:09Yeah.
41:10Well, it's a French pie.
41:12I used to go into France with my mum and I'd love all the croissants, the crepes.
41:16Like I love French food, French pastries.
41:19A great apple tart a tan, big pieces of apple, puff pastry across the top and as it's hot, the puff pastry puffs up like a pillow.
41:31This is where Katie has to get this absolutely right.
41:34If she cooks the apples too much, the apples will disintegrate and we will have apple sauce on top of a piece of pastry.
41:41Two people go home today?
41:42Yes.
41:43How do you feel about it?
41:44I'm nervous, but I'm just going to keep calm and do what I do best, which is desserts.
41:52Come on little pies, don't let me down.
41:55OK, so that's ten minutes to go.
41:57Some of you are really going to have to get a move on now.
42:03I don't know.
42:05I think it's alright.
42:07Just got to get it all put together and then I'll be fine.
42:14Oh!
42:16It's cooking and we are moving and shaking.
42:19Oh, stressful mate.
42:20Yeah?
42:21Yeah.
42:22Looks good though.
42:23You have just five minutes everybody, five minutes left.
42:31I think that's bloody perfect.
42:37It does look amazing.
42:41Oh, shut up pal.
42:43Still time to drop them.
42:45Quick, on a plate please.
42:47Literally you've got 60 seconds.
42:49Come on, let's go.
42:59That's it, celebs.
43:01Time's up, thank you.
43:02OK.
43:07Like no matter how much you practice, it's still always awful.
43:13Jamie, come on.
43:15Go on Jamie.
43:17It's like standing in front of the headmaster and headmistress at school.
43:20That's exactly what we were hoping for.
43:23First up is Jamie, who's made a beef stroganoff pie with chimichurri sauce and corn ribs.
43:35Jamie, you've made lard pastry, it's a great classic pastry.
43:39That's fantastic result.
43:41Your steak is tender and melt in your mouth.
43:44I love the little bits of mushroom through the whole thing.
43:46I've definitely got the flavour of beef stroganoff.
43:49I love the chimichurri.
43:52To cut through the beefiness with this sharpness, the vinegary-ness.
43:57The ribs, I love them as a side.
43:59This is really lovely cooking.
44:03They really liked it, so hopefully, you know, we've done enough to go through.
44:10We'll have to wait and see.
44:12Next to serve is Dawn.
44:14Inspired by her East End grandparents and traditional pie mash and liquor,
44:19she's made a gammon, mustard, celeriac and tarragon petivier,
44:24served with sumac mash, peas and parsley sauce.
44:28Dawn.
44:36Ace.
44:40Puff pastry, lovely and flaky and crispy.
44:43A ferocious amount of mustard in there with that sort of salty gammon.
44:46The woodiness of celery acts, wonderful.
44:48Great sauce.
44:50Rich, creamy, full of parsley.
44:52Delicious. I'd pay money for it.
44:55Outstanding.
44:56I love that you've taken pie and mash, this East End thing, but then given this fancy spin on it, it's really beautiful.
45:08I'm so happy.
45:12Oh my God.
45:14I feel like I brought me to old school East End.
45:17I think my Nana and Pop would have enjoyed the pie.
45:18Having grown up on a farm surrounded by game, Chris has made a pheasant, partridge and bacon suet pastry pie, with honey roasted carrots and parsnips and a port and redcurrant jelly gravy.
45:32I think the game inside the pie is quite tough.
45:40Yeah.
45:41I do like your pastry though.
45:42It's not perfect.
45:44It doesn't even cover the whole of the pie.
45:47No.
45:48But, not a bad effort.
45:51I've got a few problems, I'm sorry.
45:54Yeah, that's fine.
45:55The sauce is really sweet.
45:56Yeah.
45:57It is the flavour of sweet port, thinking of a corn flour.
46:00And there's not enough filling in the pie and the pastry is almost like a cheese cracker rather than it being a pie top.
46:06But, your veg are cooked really beautifully.
46:09I like those.
46:10Thanks.
46:12Bit deflated.
46:14I went in there, I thought pies were easier than that.
46:17But, hey, we tried.
46:19We soldier on, as they say.
46:21Inspired by his mum's corned beef hash, Alfie's short crust pie is filled with corned and salt beef, potato, cauliflower and blue cheese, with buttered radishes and onion gravy.
46:38This is just extraordinary.
46:40It has all the taste of corned beef hash when I was a little girl.
46:46There's lots of lovely creamy potato in there.
46:49And then the richness of a blue cheese.
46:52I love the gravy.
46:53It's a really beautiful pie.
46:56Honestly, best thing you've cooked in a competition.
46:59Yeah.
47:00Go and open yourself a pie shop, my friend.
47:03That is fantastic with a capital F.
47:06I was blown away by that.
47:09Quite emotional, actually.
47:11I think my mum would be very proud of it.
47:13Yeah.
47:14I'll make it for her next time I go home.
47:17As a nod to his Caribbean heritage and his love of curried goat, Ashley is serving a curried lamb short crust pie with whiskey gravy and fruity coleslaw.
47:29Lovely thickness of pastry surrounding the whole pie.
47:36Inside there you've got really wonderful tender pieces of lamb.
47:39You marinate that lamb and you've got that sort of reminiscence of curried goat, but those spices definitely need to be cooked out more.
47:46They're just sort of powdery rather than being rich and fragrant.
47:49Yeah.
47:50I probably got the soggier pie, so my pastry maybe wasn't as crisp, but the gravy is rich, nicely scented.
48:00I love the slaw.
48:03That is heaven.
48:06To be honest, I'm glad that's over.
48:08It could have been better, but it definitely could have been a lot worse, so let's see if it's enough to get me through.
48:13Alan Wynne has made a chicken, leek and pancetta short crust pastry pie, served with tender stem broccoli and crispy pancetta and a chicken and pancetta gravy.
48:30Alan Wynne, you've created a pie that if I was in an expensive bakery, I'd part with a large amount of money for.
48:40It's beautiful, glossy, the chicken is wonderful, but plenty of lovely, rich leek.
48:47I think the broccoli's ended up a bit limp, but the star of the show is the pie, and it's a very good one.
48:53Fantastic crust, wonderful filling.
48:56This is crowd-pleasing, fantastic food with real elegance and sophistication.
49:01Thank you very much.
49:03Yeah, feeling good. The brief was a pie, I got a pie out there, and yeah, I'm pleased with that.
49:12Ginger's sweet pie is filled with rhubarb and raspberry curd, and topped with Swiss meringue, served with watermelon and herb salad, and sweet basil pesto.
49:26I've got to say to you, Ginger, I was really concerned about this.
49:35But you made Swiss meringue, and it's beautiful, it's holed up really nicely, almost like soft marshmallow.
49:42Your pastry, thin and crispy on the bottom. Inside there, that curd, which is sharp, with raspberries and rhubarb.
49:51It's unusual, technically really challenging, and I really like it.
49:57You've made this pesto, and it really looks like a chunky, savoury pesto, but it's not, it's sweet and there's mint.
50:05I love that you've put the watermelon into little balls. It's just a real feast for the senses.
50:12That challenge really, really took every bit of energy that I had left in my body after not being well this week.
50:18But I'm just so relieved.
50:21Bad. Immediate bad.
50:24Immediate bad.
50:27Anthony is serving a poached pear and frangipan sweet shortcrust pie, with amaretto and cherry compote, and ginger-infused clotted cream.
50:37Your pastry is great. It's nice and crumbly and crisp. The frangipan, it's a bit dense and it's a bit rubbery. The big issue for me is the pear.
50:50Those pears are hard still, and the core is still inside it. All you had to do was cut that pear in half, and it would have cooked all the way through.
50:59These big, boozy cherries are just a joy. The cream definitely could have done with more of a whack of ginger.
51:08The pie itself, it's not perfect, you know that, but it's wholly edible.
51:16I'm very disappointed. It was the pear, it was just plonked on, but it is what it is.
51:22Well done. It's hard, isn't it? Yes. Wow.
51:24Finally, it's Katie. Inspired by her love of French pastries, she's made apple tartatin, served with almond and vanilla creme fraiche, crisped apple slice and caramel sauce.
51:40Your rough puff pastry is lovely and crumbly, almost like shortbread crumbly. And your caramel sauce, you bottle that and sell that, really lovely warmth in the back of my throat.
51:56My issue here is that the apples have disappeared. Yeah.
52:01They've got a gone, and I've got myself a caramel pie.
52:05There are lovely things on this plate. That almond cream is inspired.
52:11It does look really messy, but somewhere underneath all this chaos is a good tart tartan.
52:18It's always chaos, isn't it, Grace? Yeah, it is. There's always chaos.
52:24I'm a little bit gutted about the apples, I'm not going to lie, and the presentation, but it tasted good, and that's what desserts are all about.
52:33An extraordinary start to the semifinals.
52:39Nine very different pies, each with a different story. Fascinating.
52:45Well done, everyone. Well done, guys.
52:47It's hard work, isn't it? Pastry is hard work.
52:50We had some absolutely delicious pies.
52:53Dawn, Alan Wynn, Ginger, Jamie, and Alfie all going through the next round.
53:06Don't you feel like the competition just really stepped up?
53:09Every time you cook it, it's like being in battle, isn't it? Yeah.
53:12It is, isn't it?
53:14That gives us five through to the next round. We've only got two places left.
53:17This is incredibly tough.
53:21So I am really hungry to stay in the competition.
53:25Yeah, I'm getting my confidence. I'm just kind of running with it. We'll see.
53:30Because I know I'm so much better than that, it would be quite a disappointing way to end the journey.
53:36What am I doing? Why am I doing it?
53:39I don't know, but I absolutely love it.
53:43And if I got through, I'd be really happy.
53:45I want to keep learning. I want that thumbs up from John and Grace.
53:51If I stay, I will keep pushing forward.
53:56Good luck, guys.
53:57Celebrities, a decision has been made.
54:08The first celebrity leaving us...
54:12is Chris.
54:13Yeah.
54:14Chris, thank you so very much indeed.
54:15Well done, Chris.
54:16Thank you, Chris.
54:17See you later.
54:19Bye-bye.
54:20Bye-bye.
54:21Bye-bye.
54:22Bye-bye.
54:23Bye-bye.
54:24Bye-bye.
54:25Bye-bye.
54:26Bye-bye.
54:27Bye-bye.
54:28Bye-bye.
54:30The second celebrity leaving us...
54:32is Anthony.
54:34Anthony, I'm so sorry.
54:36Love you all.
54:37Thank you, Anthony.
54:38Thank you, Grace.
54:39Thank you, John.
54:41Bye, loves.
54:42Bye.
54:44Bye.
54:45Bye.
54:46Bye.
54:47Bye.
54:48Bye.
54:49Bye.
54:50Bye.
54:51Bye, loves.
54:53I knew it was my time to go today.
54:55Everyone was just unbelievable.
54:58Can't cry about it.
54:59I've had a brilliant time.
55:02It's a shame that my journey's ended today.
55:06I'm obviously sad to be going home,
55:08but to be honest, probably expected.
55:11I've learned so much.
55:13It's been great fun.
55:14It's been an amazing experience.
55:20And then there was seven!
55:22Come on.
55:23Come on.
55:24Come on.
55:25Come on.
55:26Come on.
55:27Come on.
55:28I never thought I'd be studier
55:29saying I'm in the final seven of MasterChef,
55:31I'll be honest.
55:32But I'm still standing.
55:34I'm absolutely over the moon.
55:36I'm going to have to bring my A-game, I think.
55:38And hopefully, you know,
55:40the other guys have an off day.
55:42There's definitely more to come.
55:45I'm going to come back bigger, better, stronger,
55:47harder, faster, all of those things.
55:53Next time, the pressure reaches new heights
55:57as the celebrities take on the recipes
56:00of one of the country's most iconic Italian chefs.
56:04Hallelujah!
56:06We've done it!
56:07Before battling for a place in the final six.
56:14I love it.
56:15I love it.
56:16I love it.
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