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00:00Welcome back to The MasterChef Kitchen.
00:18You are our magnificent seven.
00:22This next challenge is going to be tough, but a real honour.
00:26We have invited a very special guest, Italian cooking royalty, Gennaro Cantaldo.
00:36Hi, Grace. Welcome. Thank you very much.
00:41Oh, my God. So exciting.
00:46Cooking maestro Gennaro Cantaldo has dedicated his life to food.
00:52I'm cooking so good!
00:56Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
01:02Gennaro's kitchen career spans over 50 years.
01:06He's also published 15 chart-topping Italian cookbooks,
01:11run his own award-winning restaurant,
01:13and his playful and positive Italian spirit
01:16has made him one of the UK's best-loved chefs and TV favourites.
01:21Are you greedy?
01:25Yes, I'm greedy for life. I'm greedy with food.
01:27But to greedy Italians?
01:29I was born in Amalfi Coast.
01:33The sea was my swimming pool.
01:35Mountain was the garden.
01:37My father was a great, great cook.
01:41And one thing I learned from my father,
01:44Italian food is to respect the ingredients.
01:50I went in the kitchen at the age of 10,
01:52and I saw this love, passion, culture.
01:57So I always wanted to work and cook with food.
02:02And at 76 years old,
02:06his love of cooking shows no sign of waning.
02:10It's the table.
02:12It's family.
02:13It's a celebration.
02:14And I'm still cooking every day.
02:17Each one of you,
02:21you're going to cook some of my beautiful recipe,
02:26which should have come from my heart,
02:29and there is a lot of history behind.
02:32At the end of this,
02:33we will choose a cook of the day.
02:36And that person will go straight through to the next round,
02:40where the remaining six will have to cook again
02:43to secure their place.
02:45One hour, 30 minutes.
02:47Let's cook.
02:54Cooking Gennaro's food is an immense responsibility.
02:57I'm a bit starstruck, to be honest.
02:59Taking quite simple, humble ingredients
03:03and then creating something fabulous.
03:06It's Italian, so I'm hoping I'm going to grab this
03:09with both hands and give it my best shot.
03:11I really am.
03:12There's little tricks here.
03:14These aren't ordinary, everyday recipes.
03:17From what I know of Gennaro,
03:19his recipe's quite strange sometimes.
03:21He, like, puts things that you wouldn't expect together.
03:24Dawn O'Porter, author and broadcaster,
03:27she sets herself a Herculean task every time.
03:31She's impressive, she's inventive,
03:33but sometimes she overfaces herself.
03:36Dawn is being tasked with one of Gennaro's more unusual desserts
03:42that is centred around a vegetable.
03:45Chocolate aubergines.
03:47Can you imagine aubergines with the chocolate?
03:52What are you doing?
03:53Actually, aubergines with chocolate in my region goes everywhere.
03:58Aubergine slices.
04:00Are they too thin?
04:01No, they're all right.
04:03Fried till they're slightly crispy
04:04and then layered with a mixture which is almost like a chocolate mousse.
04:08Think tiramisu, without the sponge fingers,
04:11but with aubergines in the centre instead.
04:14What a great way to use a vegetable.
04:18My favourite thing that I make my kids is avocado chocolate mousse.
04:22So I like hiding vegetables in puddings.
04:25That is fantastic.
04:25Yeah.
04:26I think it's going to be great.
04:27And a little bit of crispy because they're deep fried.
04:30They taste indeed.
04:31There's magic inside there.
04:34You fry them and then you batter them and then you fry them again.
04:37I mean, I'm into double fried stuff.
04:40Aubergine's have a real habit of soaking up oil
04:43until they're just, like, mushy, caught on the wall
04:46or being undercooked.
04:48She's got to make sure they're not greasy in any way at all.
04:51I'm worried about soggy aubergines and lumpy chocolate sauce.
04:54You know, everyday worries and woes.
05:01Alan Wynn, rugby legend.
05:04He's precise and he's technical.
05:06All we asked him to do was add a little bit more flavour.
05:08It's becoming bold.
05:09It's becoming a bit brasher.
05:11He is a good cook.
05:14Italian food, very good at eating it.
05:15Whether I'm any good at cooking it, we'll see.
05:18Yeah, it's going to be an interesting one.
05:20Alan Wynn is underway with a pork mince and salami filling
05:24for a deceptively technical dish
05:26celebrating one of the humblest of ingredients.
05:30Alan Wynn is literally up to his armpits
05:32in cabbage leaves and stuff.
05:34Chennaro's brought a recipe which is typically made at home
05:38by an Italian nonna who's probably made it for 45 years.
05:43I like this particular recipe because there is no wastage.
05:47Stuff the cabbage so you can feed on a big family.
05:51This is farmer's food.
05:52This is food born out of necessity.
05:54It's using all the things that are probably being left over.
05:57A little bit of old salami, a little bit of mince,
05:59a few spices here and there.
06:01A whole cabbage which is blanched.
06:04It's then taken apart.
06:06And in between each one of those leaves,
06:08there should be the right amount of meat filling
06:10to give real flavour.
06:12A whole stuffed cabbage, Alan Wynn.
06:16Yeah.
06:18Something you've ever done before?
06:20No, I've done the other way round.
06:22Stuffed meat with vegetables,
06:23but never stuffed a vegetable with meat.
06:25So, interesting to see how it comes out.
06:28It's in a sherry dish.
06:30You don't just have a cabbage you eat yourself.
06:32Also, it lasts for the next day as well.
06:34Not with people the size of Alan Wynn, it won't.
06:37Let's have a look.
06:37Stand there.
06:39Jesus.
06:42Once you stuff it, you tidy them up.
06:45You boil it.
06:46Cabbage can take a long time to cook.
06:48Also, it can be very tough.
06:50I don't want it to fall apart when I pull it up there.
06:52And then when you actually remove it,
06:55everything is tender.
06:58Actor Katie McGlynn has shown us
07:00that she loves a crowd pleaser.
07:02She loves comfort food.
07:03And she is pushing herself as hard as she possibly can.
07:06No doubt Katie McGlynn has grown in confidence.
07:08My grandad always taught me about Italian food.
07:12He wasn't actually technically Italian, I don't think,
07:16but he acted like he was.
07:17He was always dancing around the room singing Amore.
07:21I'm the same.
07:22I dance around in my kitchen singing Amore.
07:25Katie's been challenged with Gennaro's Italian twist
07:29on a French classic.
07:30Duck breast and limoncello.
07:33It's so fun.
07:34Duck, they always like something sweet.
07:37Instead, they use duck à l'orange.
07:40Let's do my portions with limoncello.
07:43As soon as I saw the limoncello, I was like, yes.
07:46Because I really like it.
07:47I always remember the family make a limoncello.
07:52And I made this recipe.
07:54Unbelievable.
07:58The way you marinate it, that is fantastic.
08:01Oh, God.
08:02It's used to half a bottle, Gennaro.
08:04Jesus.
08:06But that's OK.
08:08Don't worry, the leftover I drink it.
08:10With this, we've got a celeriac and carrot puree
08:17with a sauce made from the limoncello reduction.
08:21I know you put love and passion into your food.
08:24That's what I'm about.
08:25So that's what I'm going to do.
08:27Can't wait to taste it.
08:28Oh, me too.
08:29I'm scared.
08:30No.
08:31That is where you have to be careful.
08:34OK.
08:34That's going to be tender.
08:35And the skin, I want them a little bit crispy.
08:38OK.
08:39Yes, sir.
08:40I've never made duck.
08:45I've never worked with celeriac.
08:48I'm just going to have to follow this recipe to a tea.
08:58Actor Jamie Lomas always cooks nervously
09:00as if he has no confidence in himself,
09:02but then delivers these big, hearty dishes.
09:05His food is always full of flavor.
09:07Jamie, I think, is one to watch.
09:09He's working on a dough for a dessert
09:12celebrating one of Gennaro's nostalgic favorites.
09:17Chestnuts.
09:18Oh, my God, he remembered my childhood.
09:21At the end of September,
09:23we used to go up to the mountain
09:24and collect those chestnuts.
09:26His dish is sweet chestnut-filled pastries
09:29with a coffee zabaioni custard.
09:32Desserts aren't really my thing,
09:34so, yeah, I'm going to have to pull it out of the bag for this one.
09:37What he has to do is be gentle with the pastry.
09:41If he starts to knead that pastry, it will fall apart.
09:45Slowly.
09:46Don't press it in it.
09:49Slowly.
09:50What we have is almost like a mince pie.
09:53And inside that pastry,
09:55we have chestnuts, sugar, cocoa powder,
09:58and rum and raisins.
10:00Chestnuts do go dry really, really easily,
10:02so he's got to make sure that mixture is lovely and moist.
10:05There's a huge amount of technique here.
10:09What is it about desserts that worry you?
10:11Pastry has just got a mind of its own.
10:13It depends on how...
10:15It just depends on how it feels on the day
10:17and, you know, if it's going to work for you or not.
10:20I think you're starting well.
10:22You know, mix everything together.
10:23Banking in the oven.
10:25Hallelujah.
10:25Hallelujah.
10:26Yeah.
10:3030 minutes gone, people.
10:34One hour to go.
10:37Hello, sir.
10:39Hello.
10:41Ashley Cain, reality TV star and ultra-athlete.
10:45He started this competition as a relative novice,
10:47but when he cooks the food that comes from his heart,
10:49that's when we see great food.
10:52In a round like this,
10:53where the food is all about heart,
10:55all about family,
10:56all about memories,
10:57this is exactly the sort of food that Ashley loves.
11:01He's working on a cheese, ham and sage stuffing
11:04for Gennaro's reimagined take
11:07on a classic Italian saltimbocca,
11:09using lamb cutlets instead of veal.
11:12I love lamb.
11:14I just love lamb.
11:15A lamb cutlet.
11:17Come on.
11:18And then you start to roll.
11:19Oh, so roll it this way.
11:20Yeah.
11:20OK, perfect.
11:23This is all about temperature and timing.
11:25He's got to make his stuffing
11:26and let it set for long enough in the fridge
11:28so that it holds together.
11:31Then he's got to butcher his lamb cutlets,
11:33open them up and butterfly them.
11:36Finger knife from the middle as well.
11:38Go on.
11:38Yeah.
11:39So don't be scared.
11:40Don't be scared.
11:41OK.
11:41Yeah, fantastical.
11:43And then put a piece of stuffing between every lamb cutlet.
11:48I've been seeing you using all of your Ultraman skills
11:50to tenderise that meat.
11:52Is it tender enough yet?
11:53He had to come out and tell me to eat it harder.
11:56Don't be afraid.
11:57I was like, OK, let's go then.
11:59The secret is respect the lamb and then not to overcook.
12:03Remember, if you cook too much,
12:06OK, the fillings start to go out.
12:08And if you're not cooking up,
12:10it's still a little bit raw.
12:11Not everybody likes raw meat.
12:18Ginger Johnson, our drag artist.
12:20And her love and passion for food
12:22flows out of those massive lashes she has on her.
12:26She's inventive and she's creative.
12:28And she brings all that pizzazz to the plate.
12:31Ginger's resting a dough for a component on her dish
12:35that's synonymous with Italy.
12:37Everybody make a pasta where I come from.
12:40So when I made my first pasta,
12:43one-year-old, two-year-old, three-year-old, five-year-old,
12:45I always have.
12:48And your lot is, it's filled ravioli.
12:52A round of pasta with beef and port mince together in that filling.
12:59That's going to be served with a lovely, rustic, sweet tomato sauce.
13:03Making a simple tomato sauce for Italian food royalty is no mean feat.
13:10It can't be too acidic.
13:11It can't be too sweet.
13:12It has to have finesse.
13:15OK, roll out the pasta.
13:17Cut into rounds.
13:19The recipe that I've got,
13:20it's not the most complicated thing in the world,
13:23but that is a double-edged sword
13:24because it means that I have to get these key skills right.
13:30Gina's got to roll her pasta out thin enough
13:32so when she folds it and joins the two edges together,
13:35it's not too thick.
13:39Can you just remove your glasses, please?
13:41One second.
13:43It's incredible.
13:45I want to do that, too.
13:46I know.
13:46We can sort that out.
13:48Is it slightly stressful,
13:49cooking Italian food in front of Italian food royalty?
13:51Incredibly stressful.
13:53Don't be stressful, please.
13:54It's probably about as stressful
13:55if you tried to do drag in front of me.
13:57There you go.
13:58Turn the tables.
14:03Alfie Bo can hold a tune
14:05and he's pretty good with a fry pan as well.
14:08He's over Italian food.
14:09It seems to be flowing from his veins.
14:11But Alfie Bo's biggest enemy in the kitchen is his nerves.
14:18Like Ginger, Alfie's also working on dough,
14:21but for a different type of pasta.
14:23My father used to make gnocchi.
14:26He loved to invent it in many different ways.
14:30And that was really good.
14:32Gnocchi is traditionally a potato dumpling.
14:34But what Alfie's going to do
14:36is make discs of gnocchi dough,
14:39which are filled with asparagus and courgettes,
14:41seal those little pasta parcels
14:44and cook them very, very well.
14:45The process here is really difficult.
14:47We want really lovely, soft, fluffy potato pasta dough.
14:53I've never made gnocchi before,
14:55but I'm hoping I can make Gennaro proud
14:56with my attempt at his recipe.
14:58I don't want to let him down.
15:01Are your hands shaking?
15:02Like crazy, absolutely.
15:04I'm trying to calm down.
15:05Do your hands shake on stage?
15:07No, not when I'm singing, no.
15:09You're doing ever so well.
15:11You can see it's the right thickness.
15:14Italian food has been one of your themes.
15:16How much do you want to be cook of the day?
15:18Well, it would be wonderful,
15:20but I'm just concentrating at the moment
15:22of perfecting this.
15:23Sing a lovely song inside your mind.
15:26Beautiful.
15:26You do it.
15:29OK, so we're halfway.
15:3245 minutes to go, people.
15:34That is good.
15:36Oh, wow.
15:37On her vegetable dessert,
15:41Dawn's moved on to the most technically challenging aspect.
15:45Chocolate aubergines with an amaretto ice cream.
15:49I've never made ice cream before,
15:51so I always said to myself,
15:53don't make ice cream on MasterChef,
15:55because I've seen MasterChef and it goes wrong all the time,
15:58so delighted to be given this challenge.
16:02Pour into a pre-chilled ice cream machine
16:04and churn for 40 minutes.
16:05Her ice cream has to be a really lovely,
16:07rich, thick custard before it gets churned,
16:10otherwise it's not going to be creamy and smooth.
16:13With his stuffed cabbage on for its second boil,
16:17Alan Wynne is focusing on its accompaniments.
16:19Little chicken bites wrapped in cured ham.
16:25Sometimes you have pieces left,
16:27not with chicken left.
16:28What do you do?
16:29Chicken bite?
16:30So easy.
16:32I pull up flavour.
16:33Just make sure that these bad boys don't overcock,
16:39so I need to keep an eye on them.
16:45Alfie's working on the time-critical asparagus and courgette filling
16:49for his gnocchi parcels.
16:52Gennaro's recipe calls for those vegetables
16:54inside those little pasta parcels to be al dente.
16:58He wants a bit of a crunch.
16:59It's a tricky one,
17:02but I don't want my gnocchi to split or crack.
17:06That's got to be seasoned really well,
17:08and then cooled,
17:09because if it's not cold,
17:11potato dough will melt.
17:14Across the kitchen,
17:16Ashley's hoping his ham and cream cheese stuffing
17:18for his lamb cutlets is set.
17:20This is a very special moment.
17:26That is class.
17:28And he now has to master the tricky technique
17:31of sealing it into the lamb.
17:34Just pull it.
17:35Pull like that.
17:36No, pull the meat.
17:37Stretch it.
17:38Stretch it.
17:38Don't worry, it will stretch it.
17:40But don't break it.
17:41Don't be afraid.
17:42Don't be afraid to close it.
17:45He's going to be really gently,
17:47otherwise the stuffing will crumble
17:48and it will fall to bits.
17:50Ty's never been my friend in this kitchen.
17:52It's never been my friend in life.
17:54I'm always late, unfortunately,
17:55but I'm going to get my lamb in the oven,
17:58make it flavoursome, tender and beautiful.
18:01How long do you have to boil potatoes for?
18:03So that's 30 minutes left.
18:09Also with timing concerns is Jamie,
18:12who's only just started assembling
18:14his chestnut pastries for baking.
18:16I don't know whether I've done it right,
18:18whether I've done it wrong,
18:20so I'm just going to hope for the best.
18:22If Jamie doesn't get them in the oven quick enough,
18:25they're not going to be cooked all the way through.
18:27I mean, I'm running out of time now.
18:29Let's do this.
18:30This isn't the first time I've seen Jamie
18:32in a real flap in this kitchen.
18:35And his pastries aren't his only worry,
18:38as he's now tackling
18:40the coffee zabaioni custard accompaniment.
18:43I'm not even sure
18:43why this is supposed to look like this.
18:46I always remember, little child,
18:49my mother always used to make me familiar
18:51with a drop of coffee inside.
18:54A couple of eggs, mixed with a bit of sugar.
18:56If he doesn't cook it enough,
18:59we're going to have the flavour of raw egg yolk.
19:01I keep shaking.
19:03It become a little foamy.
19:04Yeah.
19:06Everyone loves coffee and the best.
19:10Katie is also feeling the pressure.
19:13I still need to mash the veg
19:16and cook the duck.
19:18I don't want to do that until the last minute
19:20because I don't want to overcook it.
19:21I'm hoping the duck doesn't take that long,
19:25but that's what I'm worried about.
19:28You cook four minutes one side,
19:30four minutes at the other side.
19:33She has to get the timing absolutely right,
19:35and it's got to be well-rested
19:36so that when she cuts into it,
19:37we don't have all this blood
19:39running all over the plate.
19:40I just don't want to burn the duck.
19:42I've never cooked it before.
19:43Over on the pasta dish,
19:47ginger needs to fill and shape
19:49enough agnolotti for three portions.
19:52Right amount of filling
19:53to the right amount of pasta,
19:55all joined together in the centre.
19:57But ginger has to be really careful here,
19:59otherwise those little agnolotti
20:01will start to blow open.
20:03Too much filling.
20:07Squash it down.
20:08No, don't need to squash it down.
20:10You, before it gets dry,
20:11you roll it.
20:12Yeah.
20:13And then one finger
20:15on top of the other one.
20:16You pull it.
20:17Okay.
20:18And then it becomes perfect.
20:21I've just got to do
20:22this very fiddly thing
20:24about 45 times
20:25in the next five minutes,
20:26and then we'll be golden.
20:31And Alfie has a similar challenge.
20:35This potato gnocchi dough
20:37needs ample filling inside
20:38and then clamped closed
20:40and sealed really, really well
20:42so that gnocchi doesn't fall apart.
20:45Be careful with the flour
20:46because sometimes
20:47it's too much flour.
20:48Too much, okay.
20:52Okay, so we're on our final
20:54five minutes now.
20:56You need to think about
20:57plating up.
20:58Turn, turn in now.
21:07Turn, turn a little bit.
21:09You've only got four minutes
21:10in that dark.
21:10I know.
21:15Well, they only take
21:16three minutes in the water,
21:18so, and the sauce is ready.
21:20Got to wait for them
21:21to rise to the top
21:22of the water.
21:24Oh, here's one.
21:25This should be
21:28absolutely delicious,
21:29and if it's not,
21:29I don't know what I've done.
21:35Okay, guys,
21:36you've got two minutes left.
21:37Just two minutes, please.
21:39I think I like
21:40the look of them.
21:41I mean,
21:41I don't know
21:42how they're gonna
21:42be when I get them out.
21:46I don't really want
21:47to cut it up,
21:48but they can cut through that
21:48and then
21:49they can celebrate
21:50my success or failure
21:51together.
21:52It's gonna go crazy.
21:59Whoa, that's it.
22:00Good, good, good.
22:06Guys, 60 seconds.
22:14Don't break it.
22:15Don't break it.
22:17Wow.
22:18Hallelujah.
22:19We've done it.
22:20That's it.
22:21Time's up, guys.
22:22Time's up.
22:26Alfie,
22:27are you looking back
22:28over at this?
22:29I know,
22:29that's what I keep thinking.
22:30Did I miss something out?
22:35Hello.
22:36Hello.
22:37First up is Alfie,
22:39with Gennaro's
22:40asparagus and courgette-filled
22:42gnocchi topped
22:43with parmesan
22:43and crispy sage leaves
22:45in a butter,
22:46balsamic,
22:47and sage sauce.
22:48Gnocchi.
22:53Your gnocchi is lovely
22:56and light,
22:56right amount of filling,
22:57so you get that
22:58real lovely sweetness
22:59and sharpness
22:59of the courgette inside,
23:01the richness of the asparagus
23:02as well,
23:03which is slightly earthy.
23:05It's a great plate of food.
23:06Thank you, Jim.
23:07What I love the most
23:08is the sage
23:10and the cheese
23:11that's on top
23:12and some of it's crispy
23:13and gooey
23:14and it's really good.
23:15Thanks, Chris.
23:17The texture of the gnocchi
23:18is just marvellous.
23:21Thank you so much.
23:22The feeling,
23:22it was quite good.
23:23Asparagus inside.
23:25Well done.
23:26The butter in sage,
23:27marvellous.
23:28I love it.
23:29You made me very pleased.
23:30Thank you so much.
23:33Getting Gennaro's feedback
23:34was a dream for me,
23:37you know,
23:37because the fact
23:38I've cooked for him,
23:39you know,
23:39I've given him
23:40a proper Italian dish.
23:42I'm so thrilled.
23:43It's brilliant.
23:46Katie has served
23:47Gennaro's take
23:48on duck a l'orange,
23:49duck breast
23:50marinated in limoncello
23:51with a celeriac
23:53and carrot mash,
23:55broccoli with capers,
23:56chilli and garlic
23:57and a buttery
23:58limoncello sauce.
24:00You don't know
24:00if that duck
24:01has cooked yet
24:01because you didn't
24:02have time to slice it.
24:03No.
24:08That duck
24:09is not cooked enough.
24:10Mm-hmm.
24:14Timing's got
24:15the better of you,
24:16but the sauce
24:18is fantastic.
24:19You've taken that sauce
24:20with all that limoncello
24:21and the sharp lemon rind
24:22and reduced it
24:23with all the pan juices
24:24for the duck
24:25and that is
24:26really wonderfully flavoured.
24:28There's so much
24:29limoncello
24:30in the sauce.
24:31I feel quite tipsy.
24:33However,
24:34I love
24:34your celeriac mash.
24:37It's lovely
24:37with the limoncello
24:38over the top,
24:39it works.
24:40The broccoli
24:41with the capers,
24:42they're delicious.
24:43The duck
24:44if it was cooked,
24:46I would say yes.
24:47What a lovely dish.
24:51I was furied
24:52about the duck.
24:53I should have trusted
24:54my gut
24:54and started it
24:55a little bit earlier,
24:56but I didn't want
24:56to overcook it.
25:00Alan Wynne
25:01has stuffed
25:02a whole cabbage
25:03with pork mince,
25:04salami and herbs.
25:05Wow,
25:06it looks really good.
25:08And served it
25:08with chicken bites
25:09wrapped in pancetta
25:10and sage,
25:11a tomato sauce
25:13and a vinaigrette
25:14dressing.
25:22The cabbage
25:23is cooked
25:24to perfection
25:25with the rest
25:26of the ingredient
25:27inside.
25:28The saltiness
25:28of the salami
25:29is delicious.
25:31This one
25:31is so good,
25:32you cook better
25:33than mine.
25:35Your little bits
25:36of chicken,
25:36saltiness
25:37of that pancetta
25:38and that richness
25:39of fragrant sage
25:40running through
25:40the whole thing.
25:41Everything's seasoned
25:42really well.
25:43I think you've done
25:43a great job.
25:45You've got a lovely,
25:46ripe, blushing
25:47tomato sauce.
25:49It's glossy
25:50and it's sweet.
25:51There's bags
25:52of parsley
25:53in there.
25:53This is the best
25:55that I've seen you
25:56cook so far.
26:00I was nervous
26:01because I didn't know
26:02whether the cabbage
26:03was going to stay together.
26:05So, yeah,
26:06pleased with our performance.
26:07Just got to keep
26:08the standard up
26:08going forward now.
26:11Ashley has cooked
26:12Gennaro's take
26:13on saltimbocca.
26:15Lamb cutlets
26:16stuffed with
26:16parma ham,
26:17cheese,
26:18sage,
26:18parsley and basil.
26:20Served with garlic
26:21and rosemary
26:22sautéed potatoes.
26:27The lamb,
26:28perhaps I want
26:28a little bit
26:29pinkish inside.
26:31It's kind of
26:32well done.
26:33But the potato,
26:35they're really good.
26:37Garlic and rosemary
26:38are lovely and crispy.
26:39That is nice.
26:40The lamb filling
26:41is quite a bold
26:43whack of herbs.
26:45Tons of parsley,
26:47tons of garlic.
26:48I like it.
26:48You've got
26:50great flavours here,
26:51Ashley,
26:52of sage
26:52and a salty ham,
26:53but sadly,
26:54the lamb's a bit dry.
26:58For the first time
26:59in the competition,
26:59I've been disappointed.
27:01The meat should have
27:02been rarer.
27:04So I'd better get
27:04my hands and my heart
27:05ready for another round.
27:07Hello.
27:11Ginger has made
27:12pork and beef
27:13mince-filled
27:14agnolotti
27:14in a tomato
27:16and basil sauce.
27:23The pasta,
27:25it is good,
27:26but I believe
27:26it's just a little
27:28bit thick on the side.
27:29OK.
27:31But at the end
27:31of the day,
27:32every single one
27:33is close.
27:34So nothing escaped.
27:36I love the flavours.
27:38There's a little bit
27:39of pepperiness
27:39on my tongue,
27:40which is wonderful.
27:42That porky smokiness
27:43inside that pasta
27:44is great.
27:45The tomato sauce,
27:46it's chunky,
27:47it's rustic,
27:48and it's singing
27:49with basil.
27:50It's a good plate of food.
27:54That's been an amazing
27:56experience today.
27:57It's like getting
27:58a masterclass
27:58from a king
27:59of food.
28:03Dawn has made
28:04Gennaro's
28:05quirky veg dessert.
28:07Layers of deep-fried
28:08aubergines
28:09coated in a rich
28:10chocolate sauce
28:11with crushed
28:12amaretti biscuits
28:13and flaked almonds.
28:15Served with
28:16an amaretto ice cream
28:17topped with
28:18zesty orange
28:19and lemon.
28:23Mmm.
28:24The aubergine
28:25is cooked
28:26crispy,
28:27but still soft,
28:29that it's began
28:30to soak in
28:31all of this
28:31lovely chocolatey sauce
28:33to become something
28:34really spongy
28:36and delicious.
28:37Love it,
28:37love it,
28:38love it,
28:38love it,
28:38love it.
28:39Happiness is getting
28:40drunk on your ice cream,
28:42Dawn.
28:43Holy camole.
28:44That ice cream
28:45is unbelievable.
28:46How much booze
28:47have you got in there?
28:48Follow the recipe.
28:50Well,
28:50we like to make
28:51everybody happy
28:52when they have
28:53a food food.
28:55My favourite chef.
28:57Oh, gosh.
28:57Yes, I...
28:58Oh.
28:59That's good.
29:01And there's little bits
29:02of citrus running
29:03through it,
29:03giving it real freshness.
29:05I think you've done
29:05a great job here.
29:08The aubergines,
29:09the almonds,
29:10the amaretto,
29:11bringing me back
29:12to my childhood memory.
29:15Dawn,
29:15thank you.
29:17Oh,
29:17I'm so happy.
29:18He's such a nice guy,
29:23Janara,
29:23and for him to have been
29:24catapulted back
29:25to his own childhood,
29:27I'm very proud
29:29of myself right now.
29:34Finally,
29:35it's Jamie,
29:36who's cooked
29:36sweet pastries
29:37filled with chestnuts,
29:39chocolate,
29:39rum and raisin,
29:41served with an
29:42espresso,
29:43zabaioni custard.
29:44The pastry
29:52is unbelievable.
29:56It's crumble,
29:57it's not hard.
29:58The chestnuts
29:59with the chocolate,
30:00with a little bit
30:01of zambaione.
30:03Wow.
30:06It's excellent.
30:08You got an excellent
30:09off,
30:10Janaro.
30:10Yeah.
30:11You got a wow.
30:12Yeah.
30:13I'll give you an ace.
30:15The zabaioni,
30:16perfect,
30:17sort of slightly
30:17sticky and sweet
30:18and then that
30:19hit of coffee.
30:20It looks great,
30:22it tastes great,
30:23you've got a
30:23class act.
30:25The pastry
30:26is a work of art.
30:28This feels like
30:28it was made
30:29by somebody
30:30in the back
30:30of a posh kitchen
30:31who does this
30:32all day.
30:33Absolutely beautiful.
30:37I'm feeling
30:38a little bit
30:39overwhelmed,
30:39to be honest.
30:40The feedback
30:40was phenomenal
30:42and yeah,
30:43I'm super happy.
30:46I feel like
30:47I've really smashed it.
30:49Thank you very much
30:50to Cucco,
30:52the recipe,
30:53my recipe.
30:54You made me
30:54very proud.
30:56At the start
30:57of this,
30:57we did say
30:58we will choose
30:59a cook of the day.
31:00That person
31:01will go straight
31:02through to the next
31:02part of the competition.
31:04The other six
31:05will have to cook
31:06again for their place.
31:07We're going to ask
31:08you to step outside
31:09and we'll call you
31:10back in again
31:10as soon as
31:11we possibly can.
31:12Thanks very much indeed.
31:13Off you go.
31:17They all
31:18really tried
31:19and pulled off
31:20some very difficult
31:21things.
31:22For me,
31:22three standout cooks.
31:24Yes.
31:24Alan Wynn
31:25with his cabbage
31:26and his chicken bites.
31:28Jamie with his
31:28chestnut and chocolate
31:29pie with zabayone.
31:31Yeah.
31:31And Dawn
31:33with her chocolate
31:33aubergines
31:34and amoretti ice cream.
31:36Yes.
31:37I loved it.
31:37Jannara,
31:38thank you very much indeed.
31:39Thank you, John.
31:39Take care.
31:40Thank you very much indeed.
31:42Such a pleasure
31:42being here.
31:43Really good day.
31:44Thanks very much.
31:48Picking one person
31:49who cooked
31:50the best
31:51is impossible.
31:53Yeah,
31:53it's a difficult decision
31:54but there's one person
31:55today who I think
31:56just did
31:57an amazing job.
32:01Thank you very much indeed
32:08for all your hard work.
32:09It was joyous.
32:12Our cook of the day
32:13is
32:15Jamie.
32:23Well done, Jamie.
32:24Yes!
32:25Well done.
32:26I get to go home
32:27and see my little girl
32:28so I'm ecstatic
32:30and I miss a round
32:31so yeah,
32:31thank you so much.
32:33Thank you guys.
32:34Good luck.
32:34Well done.
32:34Congratulations.
32:35Thank you, mate.
32:36Cheers.
32:37Well done.
32:41It's cook of the day.
32:42I honestly can't believe it.
32:45I'm in the final six
32:45of MasterChef.
32:49Okay, you six,
32:51time to pick yourself up.
32:52Gennaro's food
32:54was all about stories
32:55and emotion
32:56and growing up in Italy
32:57and your brief
32:58is to cook us
32:59a dish inspired
33:00by somewhere
33:01that you love.
33:03At the end of this,
33:05five of you
33:05will be joining Jamie
33:06in the next round.
33:07One of you
33:08will be going home.
33:10Show us all
33:12the skills
33:13and finesse
33:14you've learned
33:15along the way.
33:17Ladies and gentlemen,
33:18one and a half hours.
33:20Let's cook.
33:20This food
33:27needs to tell a story
33:29of holidays,
33:30family occasions,
33:31your favourite place.
33:33We want to feel
33:34the joy on the plate.
33:37I'm feeling good.
33:38It's food that I love to eat
33:39and if I nail it,
33:40we're going to be
33:41in a good place.
33:43All of them
33:44have got the skill.
33:45All of them
33:45have proved
33:46they've got the palate.
33:47What they've got to do now
33:48is hold their nerve.
33:50I'm nervous.
33:53What else is new?
33:54So,
33:55better get cracking.
33:59Katie,
33:59are we going
34:00to far away
34:01sunny climes?
34:03We're going
34:03to Lancashire, Grace.
34:05Well, yeah.
34:06I'm a very proud
34:07golden, I must say.
34:09Same, Maria.
34:10What are you cooking?
34:10I am making you
34:12a lamb hot pot.
34:14It's a little nod
34:15to my time
34:16at Coronation Street.
34:17Obviously,
34:17the infamous
34:18Betty's hot pot
34:19and my grandmother
34:20used to make hot pot
34:21all the time.
34:22I'm baking my own bread.
34:24I'm making my own butter
34:25because when you have
34:26a hot pot,
34:27you want to dip
34:28the bread in.
34:29Can I say something
34:30northern to her?
34:31You can say
34:31whatever you like.
34:31Go on, Katie, lass.
34:33Go on.
34:34Thanks, Carl.
34:35We were just
34:36speaking on our own.
34:38I'm sorry
34:38you didn't understand
34:39that, John.
34:40I'm really pleased
34:40with what she's doing.
34:41She's pushing herself.
34:43Wonderful.
34:43I'm glad that you two
34:44are bonding over
34:44this hot pot.
34:45Katie, one of the things
34:46so far in the competition
34:47has been timing.
34:48Yes.
34:49Are you going
34:49to get the timings right?
34:50I hope so.
34:51I'm going to go
34:51like Roadrunner
34:52after this conversation.
34:55I love this.
34:56A Lancashire hot pot.
34:58Usually lamb
34:59in a sauce
35:00with potatoes
35:00across the top.
35:02And it's cooked
35:03in the oven,
35:04thus a hot pot.
35:05But what Katie is doing
35:06is cooking all the bits
35:08separately
35:08and bringing them together.
35:10She's using lamb mince,
35:11which is cooking
35:12quite quickly.
35:13With that,
35:13she's got a can of the lamb
35:14that should be nice and tender.
35:16We've got a red wine sauce
35:17in which with stock
35:18and thyme.
35:19This needs to be
35:20a really hearty dish
35:22that will make
35:23Lancashire proud.
35:26I'm trying to prove
35:27that you can make
35:28a hot pot
35:29look pretty.
35:30Flavour and good looks,
35:32which is everyone
35:33from Lancashire.
35:34I'm surprised
35:39that I'm still here.
35:40You know,
35:40every time I show up
35:41in that kitchen,
35:42I just think,
35:43what am I doing?
35:44But I could actually
35:45probably open a restaurant
35:46after this.
35:47Crazy.
35:47You could have
35:48an Ashley Kane cookbook.
35:49Anything is possible.
35:52I'm worried
35:52about getting everything done.
35:53I've got a lot of sauces,
35:54a lot of salads,
35:56a lot of things to do
35:57and not a lot of time
35:58to do it.
36:00Ashley is drawing
36:01on his West Indian heritage.
36:03He's cooking jerk chicken.
36:05For me,
36:06good jerk chicken
36:06has a kick.
36:07It needs a judicious
36:08use of scotch bonnet.
36:10I want that jerk sauce
36:11to be rich and zinging.
36:14He's got little chickens
36:15called a pussan
36:16and there should be
36:16lots of marinade
36:17around the outside
36:18of that chicken.
36:21Ashley's really pushing himself
36:23and we're also getting
36:23some flatbread.
36:25I've never had a flatbread
36:26before with jerk chicken.
36:29I usually would have
36:29rice and peas,
36:30some tea.
36:32It might work
36:33but it might just
36:34all be a bit dry.
36:36My favourite place
36:37in the world
36:37is my home
36:38and a huge part
36:39of my home
36:40is the Caribbean
36:41roots and culture.
36:43Where in the Caribbean
36:43are your family from?
36:45St Vincent
36:45and the Grenadines.
36:47Ashley,
36:47I've got to say
36:48right now
36:49if you can take me
36:49on holiday
36:50to a Caribbean island
36:51I'm going to be
36:52very, very excited indeed.
36:54Celebrities,
36:5920 minutes gone.
37:00Oh yeah,
37:00time flies
37:01when you're having fun.
37:05Alfie's cooking us food
37:06from a place
37:06that we know he loves.
37:07He's talked about Italy
37:08all the way
37:09through the competition.
37:11I was about 22
37:12when I first went to Italy.
37:13I did a concert over there
37:15and I tasted Italian pasta
37:17for the very first time
37:18and it was just
37:19out of this world.
37:20Alfie,
37:25I found your straw.
37:26Have you brought
37:27your guinea pig with you?
37:28That's the salad.
37:29Maybe a squeeze of lemon
37:30in there.
37:30I mean it looks delicious.
37:31I am on the high fibre.
37:33Alfie,
37:34you've just cracked a joke
37:35on MasterChef.
37:35I have, I know, I know.
37:36I've never seen you.
37:37I must be enjoying myself.
37:39Yippee!
37:40Get relaxed.
37:42There we are.
37:42There we are.
37:43Great round with Gennaro.
37:45Is that giving me
37:45the confidence?
37:46It has
37:46and I thought
37:47I would take you
37:49on a trip
37:49to the Amalfi Coast
37:51where I remember
37:52being up there
37:53at this gorgeous kitchen
37:54at a place
37:55called Mama Agatha's
37:56and she cooked
37:58this incredible
37:59lemon chicken
38:01with garlic
38:01and herbs
38:02and wrapped in straw.
38:04So I'm going to try
38:05and recreate it for you.
38:08Alfie's huge bag of hay
38:10he's going to put it
38:11round the chicken
38:12and try to get
38:12all that lovely
38:13rustic farmyard flavours
38:16all into the meat.
38:19With his chicken
38:20a salsa verde
38:21really rich
38:22quite sharp
38:23made from parsley
38:25eggs
38:26and capers
38:27fantastic.
38:28However
38:29Alfie's going to serve
38:30his chicken whole
38:31and that means
38:33that he will not know
38:34if that chicken
38:34is cooked all the way
38:35through
38:36until such time
38:37as we open it up
38:38that's a big gamble.
38:41I want to make sure
38:42that that chicken
38:43is super done.
38:49Alan Wynn
38:50where are you
38:50taking us to today?
38:52We're going to
38:52the south of France
38:53I had a second home
38:54in France
38:54right on the coast
38:55because I was working
38:56there for six months
38:57and it's where
38:58I finished my career
38:58so that's why
38:59I'm doing a lobster
39:00linguine.
39:01You can sit
39:01and see the lobster
39:02come out of the ocean
39:03and within an hour
39:04or so
39:04it'll be on your plates.
39:05It feels like
39:06you walked into
39:06this kitchen
39:07at the beginning
39:08and said that
39:09you just didn't
39:09really cook at all
39:10and now you quite
39:11casually seem to be
39:13working with the lobster.
39:14Well hopefully
39:15the lobster's going to
39:16work with me as well
39:16so we'll see what happens.
39:20From that whole lobster
39:21he's going to have to get
39:22a huge amount of flavour
39:24to make a sauce.
39:26He's using the head
39:27for stock
39:28He's got his own pasta
39:29on the go
39:30it's a really complex
39:32delicious thing
39:33that he's making here.
39:35I've done the pasta before
39:37but there's a couple
39:38of things here
39:39that I'm probably doing
39:40for the first time
39:41on national television
39:42which isn't great
39:43I'd never prep
39:44for a game like that.
39:46Cooking and prepping
39:47the lobster
39:47I was a little bit
39:48worried about it.
39:50What's a bit more pressure?
39:54Celebrities!
39:5650 minutes gone
39:5740 minutes left.
40:04The main thing
40:05I learnt from Gennaro
40:06was that his food
40:07is really emotional.
40:09It's all about
40:09stories and heart
40:11and emotion
40:12and I need to try
40:13and bring a bit of that
40:13into my cooking I think.
40:16We're in New York
40:17we've had the most
40:18gorgeous day
40:18we've been shopping
40:19we've had cocktails
40:20we've been to an art gallery
40:21we've had more cocktails
40:22we've been to Broadway
40:23we've seen a gorgeous show
40:24now we're absolutely starving
40:25and we're going to
40:26Koreatown
40:27and we're going to
40:28have delicious Korean
40:29American food.
40:30Love it.
40:31What time do we go?
40:31And then we're going to
40:32have more cocktails
40:33and then a club
40:34why not?
40:35Cool!
40:36Thanks!
40:36What are you going to
40:37cook for us?
40:37I am cooking
40:38bao buns with
40:39lemon pepper beef
40:40cheesy corn
40:41and a non-fermented
40:43kimchi.
40:44New York's my favourite
40:45place in the world
40:45and it really is
40:46a 24 hour city
40:47you can go and eat
40:48this food at 2 o'clock
40:49in the morning
40:50and be transported
40:51to Korea in the process
40:52it's magical.
40:56Ginger's making
40:57her own bao buns
40:59wow
41:01she is a machine
41:03in the kitchen
41:04those bao buns
41:05need to be nice
41:06and soft
41:06and pillowy
41:07I've got no room
41:08to put anything
41:08there.
41:09With that
41:10we've got our
41:10kimchi
41:10which is a spicy
41:11cabbage salad
41:12usually it's brine
41:14first and it's
41:14left in a jar
41:15to ferment
41:16she doesn't have
41:17time to ferment it
41:18but I hope it has
41:18bags of flavour
41:19I'm very pushed
41:20for time
41:21but it's all
41:22happening
41:22and if it all
41:23keeps going
41:24it'll go
41:24so there you go
41:2525 minutes left
41:30you and me
41:31are not friends
41:31anymore Grace
41:32wait
41:32fillet them out
41:38I'm quite used
41:42to filleting fish
41:43now
41:43what's cooking
41:46today Dawn
41:47where are you
41:47taking us
41:48taking you up
41:48to Scotland
41:49which is one
41:49of my favourite
41:50places in the world
41:50it's where I was
41:51born
41:51it's where my dad
41:52lives
41:52he'd always take us
41:53out on his boats
41:53and we would catch
41:54line after line
41:55of fresh mackerel
41:56take them home
41:56and eat them
41:57and we'd always
41:58stop off at the
41:58supermarket
41:59and get a jar
41:59of pickled cockles
42:00and eat them
42:00in his car
42:01with a toothpick
42:02so I am making
42:03you pan fried
42:05mackerel
42:05with clap shot
42:06which is neeps
42:07and tatties
42:07and a pickled
42:09cockle escabash
42:10with a cullen
42:11skink
42:12cock sauce
42:12that's a fish feast
42:14it is
42:15I mean ambition
42:16is one thing
42:16but reality
42:17is another
42:18if she wants
42:19to cook
42:19four dinners
42:20at once
42:20and put them
42:21on the plate
42:22we should let her
42:23thank you
42:23these are some
42:26of my favourite
42:27flavours
42:28cullen skink
42:29for example
42:29creamy smoked
42:31haddock flavours
42:32escabash
42:34is a way
42:34of pickling
42:35things
42:35onions and
42:36carrots
42:36cooked down
42:37with vinegar
42:37but she's
42:38actually putting
42:39in cockles
42:40which are coming
42:40out of the jar
42:41cockles
42:42are quite salty
42:43we have got
42:45lots of big
42:46powerful flavours
42:47in this plate
42:47I hope it's not
42:48all too overpowering
42:49these are very
42:51familiar Scottish
42:52flavours
42:52do they all work
42:53together
42:53I think so
42:55but if I messed
42:56this up really badly
42:57I could be going
42:57home today
42:58and that would
42:58absolutely devastate me
42:59you've got just
43:03four minutes
43:04four minutes
43:05I don't really
43:09know
43:09how to do this
43:11basically just
43:14need to add
43:14the sauce
43:15to the meat
43:16I'm trying to
43:19make a
43:19quenelle
43:20because I'm a
43:20fancy pants
43:21I've not made
43:22one before
43:22I've just watched
43:23lots of videos
43:23on how to make
43:24one so
43:24here we are
43:26just burnt
43:30the flatbread
43:31it's not good
43:32it's a bit
43:33of a struggle
43:3330 seconds
43:38I don't know
43:45whether I've
43:46made my pasta
43:47a bit too thick
43:48my balls have
43:49turned out
43:49really well
43:50I'm so so
43:50pleased
43:51that's gonna
43:54have to do
43:55for that
43:55time is up
43:56step away
43:57from your
43:57benches please
43:58yes
43:58I've done it
44:00I don't know
44:00how it tastes
44:01but I've got it
44:02ready
44:02jobs are good
44:03I'd eat it
44:06celebrating her
44:09home county
44:10of Lancashire
44:11Katie has
44:12cooked a
44:12lamb hotpot
44:13diced
44:14lamb cannon
44:15and lamb
44:16mince
44:16with potato
44:17carrot
44:18swede
44:18and red
44:19cabbage
44:19served with
44:20a red wine
44:21sauce
44:22homemade
44:23soda bread
44:24and butter
44:25and crispy
44:25lamb fat
44:26this is not
44:27looking like a
44:28hot pot
44:28this looks like
44:29a work of art
44:30the lamb cannon
44:37is overdone
44:39and it's going
44:40slightly chewy
44:41but what's wonderful
44:42is the amount of
44:42mince lamb in there
44:43fried really well
44:45little bits of potato
44:46across the top
44:47and the red cabbage
44:48giving sharpness
44:48which is good
44:49soda bread
44:50a little bit
44:51dense
44:51I don't mind
44:51that too much
44:52because I appreciate
44:53all the hard work
44:54and you didn't run
44:55out of time
44:56the lamb cannon
44:57although it is
44:58a little bit over
44:59the richness
45:00of the gravy
45:01is just
45:03outstanding
45:04whack of salty
45:06rendered down
45:07lamb fat
45:07to go on the bread
45:08and your butter
45:09creamy
45:10silky
45:11and just goes
45:12beautifully on that
45:13bread
45:13dipping it into
45:14the lamb
45:14good
45:15thanks Katie
45:17thank you very much
45:17apart from a tough
45:20lamb cannon
45:20my main goal
45:21was the taste
45:23and the presentation
45:24and just to show
45:26that I can do
45:26different skills
45:27Ashley's Caribbean
45:31menu is
45:32jerk chicken
45:33with an orange
45:34pineapple
45:35sesame seed
45:36salad
45:36flatbreads
45:38and a lime
45:40and coriander
45:40yoghurt sauce
45:41it looks the part
45:46but when you
45:47start to eat
45:48it hasn't got
45:49that fire
45:50and oomph
45:50that you need
45:51from jerk
45:52can't taste
45:53the chilli
45:53this fruit
45:55and salad thing
45:56is really
45:57fascinating for me
45:58because you've got
45:59sharp sour
46:00pineapple in there
46:01and sweet orange
46:02it's really refreshing
46:03and really light
46:04and actually
46:05it goes nicely
46:06with that little bit
46:07of crust
46:07on the outside
46:08of that chicken
46:09the breads
46:10are nicely made
46:11but you've cooked
46:12them just a little
46:13bit too long
46:13and they're starting
46:14to go a little dry
46:15I'm slightly disappointed
46:18that a little thing
46:19like spice
46:20could have made
46:20all the difference
46:21but I've just got
46:22to keep my fingers crossed
46:23to see if it's enough
46:24inspired by living
46:27on the coast
46:28in the south of France
46:29where he finished
46:29his rugby career
46:31Alan Wynn
46:32has served
46:32lobster linguine
46:33linguine is really thin
46:36it's that sort of
46:37more fettuccine
46:37in a lemongrass
46:39ginger
46:40chilli
46:40and star anise sauce
46:42dressed with a lobster claw
46:44the lobster is perfectly cooked
46:51what I love about this sauce
46:53there's lemongrass
46:54and there's ginger
46:55and there's star anise
46:56and there's a kick of chilli
46:57it's got real depth
46:59and it keeps building
47:00the more that you're eating it
47:01it's outstanding
47:02thank you
47:02with lobster pasta
47:04it can go one of two ways
47:05it can either be
47:06really flavoursome
47:08or it can be bland
47:09and creamy
47:09congratulations
47:11you've got an absolutely
47:12bang on
47:13this is fantastic
47:15the pasta is beautifully made
47:17it's got a nice little bite to it
47:18it's skilled
47:19it's delicious
47:20I like it a lot
47:22Alan Wynn
47:22thank you
47:23thank you
47:23happy with that
47:26I haven't done that recipe before
47:28and I actually
47:29you know
47:30it came out good
47:30at least I know
47:31I was a cooked lobster now
47:32ginger
47:34hello
47:38ginger's trip to Koreatown
47:41in New York
47:42is bao buns
47:43filled with lemon pepper beef
47:45pickled ginger shallots
47:47and coriander
47:48with fresh kimchi
47:50marinated in anchovy sauce
47:52and cheesy corn
47:53the star of the shoji bao bun
48:05which is lovely and soft
48:06and pillowy light
48:07which is really difficult
48:08to get right
48:09and inside that
48:10bits of beef
48:11which are really thin
48:13and ferocious amount
48:14of pickled ginger
48:15and the shallots as well
48:16being sharp
48:17with all the herbs
48:18very very clever indeed
48:20thank you
48:21I didn't think you'd get
48:23all this flavour
48:23into this kimchi
48:24in a short amount of time
48:26using anchovy
48:27almost to fake
48:29that funky
48:30fermented
48:31taste
48:32is lovely
48:32this cheesy corn
48:34it's a big plate
48:35of stodge
48:36it's exactly
48:38what it's meant to be
48:40I love it
48:42I am over
48:44the moon
48:45the gods of bao buns
48:48were on my side today
48:49and they were
48:50perfect
48:50so
48:51I'm so chuffed
48:52representing Scotland
48:55Don O'Porter
48:56got your little gift
48:58right
49:02wonderful
49:04very nice
49:12ginger
49:13we're in the club
49:14beautiful
49:15welcome to the family
49:16does this make it taste better
49:18it does
49:19okay
49:20showcasing her Scottish heritage
49:23Dawn has served
49:25pan-fried mackerel
49:26on buttery leeks
49:27with mashed
49:28Sweden potato
49:29pickled cockle escabash
49:32and a smoked haddock
49:33potato and cream
49:35cullen skink sauce
49:36I love mackerel
49:43perfectly cooked
49:45it's a very strong
49:47slightly bitter
49:48taste
49:48but then you've got
49:49the smooth
49:50silky softness
49:51of the haddock
49:52creamy sauce
49:53which just takes
49:54the edge off it
49:55getting neeps and tatties
49:57into Cornell
49:58I don't know what Scotland
50:00will make of it
50:01but you did it
50:03it's Bonnie
50:05the escabash
50:08is inspired
50:09sharp sweetness
50:10coming from that
50:11vinegar with the
50:12shallots
50:12the sweet carrot
50:13mixed together
50:13and those little
50:14cockles
50:15tasting of the sea
50:16some really complex
50:18flavours
50:18big bold flavours
50:19and you've made them
50:20dance quite nicely
50:21together
50:22good on you
50:23thank you
50:24thanks Dawn
50:24thank you
50:25hi
50:26well done
50:27you know
50:28when you get
50:29that seal of
50:30approval
50:30from John
50:31and Grace
50:31it's so
50:32validating
50:33I want my dad
50:34to be watching
50:34this episode
50:35smiling his head
50:35off up in Scotland
50:36and feeling proud
50:37of what I've done
50:38last up is Alfie
50:41with his Italian
50:42hay baked
50:43lemon chicken
50:44served with
50:45purple sprouting
50:46broccoli
50:46an anchovy
50:47caper and
50:48parmesan
50:49salsa verde
50:49and a chicken
50:51sauce
50:51you don't know
50:52if that chicken
50:53is cooked all the
50:53way through
50:54no
50:54until I open it
50:55up
50:55yeah
50:56I can't breathe
50:58good job
51:02thank you
51:03the chicken
51:07is cooked
51:08beautifully
51:08it's so lovely
51:09and moist
51:09and slightly
51:10woody
51:11and smoky
51:11from that hay
51:12around the
51:12outside
51:13sharp
51:14rich
51:14fragrant
51:15lemon
51:15with that
51:16lovely
51:16buttery
51:17crispy skin
51:18on the
51:18outside
51:18the sauce
51:19rich
51:20saltiness
51:20coming from
51:21the stock
51:21all the juices
51:22going there
51:23from the chicken
51:23it's delicious
51:24thank you
51:25you have
51:26convinced me
51:27to add a
51:28bag of hay
51:28to my
51:29online shopping
51:30delivery
51:31because it
51:32really works
51:33but then you've
51:33got this
51:34lovely
51:34chunky
51:36salsa
51:36it's so heavy
51:38with parmesan
51:39and anchovy
51:40and caper
51:41I could just
51:41eat that by
51:42itself
51:43on toast
51:43thank you so
51:44much
51:45I was so
51:48pleased that
51:49that chicken
51:50was cooked
51:50all the way
51:51through
51:51that was
51:52great feedback
51:53from John
51:53and Grace
51:54I loved
51:57that round
51:58I think
51:58Gennaro gave
51:59them a gift
52:00he's truly
52:01inspired them
52:02that was
52:02some of the
52:03best dining
52:03that we've
52:04had of the
52:04whole competition
52:05I loved
52:06Alfie Bo's
52:07chicken
52:08it was so
52:09clever
52:09lemon
52:10and garlic
52:11personified
52:12it was
52:13bags of
52:13flavour
52:14Ginger
52:15pushed herself
52:17in this round
52:17with her
52:18Korean beef
52:19and kimchi
52:20how do you
52:21make bao buns
52:22when you haven't
52:22got a lot of
52:23time
52:23it was
52:23fantastic
52:24Alan Wyn
52:25lobster
52:26and pasta
52:27that's a
52:28difficult thing
52:28to cook
52:29he really
52:30pulled it
52:31off
52:31Dorno
52:31Porter
52:32and a
52:32celebration
52:33of Scotland
52:33with mackerel
52:35and a
52:35cullin skin
52:35sauce
52:36I loved it
52:37all of those
52:38four were
52:39exquisite
52:40today
52:40very impressive
52:41that leaves
52:42us with a
52:42conversation
52:43about Katie
52:44and Ashley
52:46beyond doubt
52:47Ashley wanted
52:48to take us
52:49to his happy
52:50place
52:50and he really
52:51put effort
52:52into this
52:52his flatbreads
52:53as well made
52:54as they were
52:54he'd overcooked
52:55them
52:55they'd become
52:56quite dry
52:56but that jerk
52:57chicken
52:58could have done
52:58with a lot
52:59more chilly
53:00heat
53:00Katie
53:01a lamb
53:02hot pot
53:03made from
53:03the heart
53:04representing
53:05Lancashire
53:06and the gravy
53:07exquisite
53:08she made
53:08her own
53:09soda bread
53:09she churned
53:10her own
53:10butter
53:11and we
53:11had a
53:12really
53:12dainty
53:13looking
53:13dish
53:13but some
53:15bits of
53:15lamb
53:16were chewy
53:16everybody
53:19in that
53:19room
53:20is just
53:20gold standard
53:21and
53:22it'll just
53:23be sad
53:24to go
53:24home
53:25I'm loving
53:25it
53:26fingers
53:26crossed
53:27I get
53:28to stay
53:28in
53:28I never
53:31knew how
53:31much this
53:31competition
53:32would actually
53:32mean to me
53:33I've been
53:34brave enough
53:35to push
53:35myself
53:36and I'm
53:37just sitting
53:37here hoping
53:37that I've
53:38done enough
53:38who's joining
53:40Jamie in the
53:41next round
53:42this is a
53:43heartbreaking
53:43part of the
53:44competition
53:45celebrities
53:52thank you
53:53so much
53:54you took
53:55us to
53:55places
53:55that genuinely
53:56meant
53:58so much
53:59to you
53:59we experienced
54:00some exquisite
54:01cooking
54:02but even so
54:04only five
54:05if you can go
54:06through
54:06to the next
54:07round
54:07the celebrity
54:12leaving us
54:13is Ashley
54:20Ashley
54:23thank you so
54:24very much
54:25indeed
54:25great competition
54:26it's been an
54:28absolute pleasure
54:28to be in your
54:29presence
54:29thank you so
54:31much
54:31I want to
54:32give you a
54:32hug
54:32thanks Grace
54:34it's been
54:35lovely
54:35thanks so
54:37much
54:38thank you
54:39I'm going to
54:43take so many
54:44positives away
54:45from this
54:46the confidence
54:46that I can
54:47cook
54:48I can make
54:49great food
54:49food isn't just
54:50fuel
54:51and I feel like
54:52I can take all
54:53these skills
54:53back home
54:54and make everybody
54:55smile when they're
54:55eating dinner at my
54:56house at the
54:56weekend
54:56congratulations you
55:00five
55:01for you
55:02competition continues
55:03the trophy is still
55:05up for grabs
55:06I cooked with a lot
55:09of passion today so
55:10I'm happy
55:10I'm loving it
55:13the ability to lose
55:14yourself in the
55:14kitchen and
55:15getting a few decent
55:16plates out as well
55:17which is
55:18quite nice to have
55:19that feedback
55:20to get to the final
55:22now
55:22you can't drop the
55:24ball
55:24you've got to keep
55:25bringing it to the
55:26table
55:26the standard is so
55:28high
55:28here I am in a
55:30really fiercely
55:31contested competition
55:32so it's thrilling
55:34though
55:34I love being in the
55:35final six it's a
55:36nice number isn't it
55:37I need to get my
55:39thinking cap on
55:40I don't know if
55:41there's much left up
55:41there but we'll find
55:43somewhere
55:43next time
55:49it's the last of the
55:51semi-finals
55:52John and Grace are
55:54looking for
55:55perfection
55:55and the six remaining
55:57cooks battle it out
55:58I have to go in with
56:00every ounce of focus
56:01that I've got
56:01for their place
56:02in finals week
56:05out of chaos
56:07beautiful things did
56:08happen
56:08you actually could
56:09pursue a career in
56:10cooking because that
56:11is how good this dish
56:12is
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