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00:00Welcome celebrities this is an incredibly exciting day because we're
00:17looking for five finalists. Your first challenge is a good old-fashioned
00:23MasterChef invention test but in relay. We're splitting you into two teams Alan
00:31Wynne, Ginger, Katie congratulations you are the red team. Dawn, Alfie, Jamie you are
00:40the blue team. Celebrities put your aprons on.
00:47Each team member will get 25 minutes in the MasterChef kitchen so a total of
00:53one hour and 15 minutes to cook for us a main course and a dessert thing is that
01:01when you swap over with your 25 minutes you will not be able to confer with each
01:06other oh dear you'll have to leave clues on the bench as to what the dish is going
01:17to be you need to decide who's going to plan this dish who's going to take the
01:23middle shift and do the work on it and who's gonna finish who's gonna plate up so
01:28what do you think your repertoire is probably bigger than mine I don't know
01:31I only know how to cook the things I've prepared for this competition. How do you two feel about if I just come in and ruin what you've done?
01:38Well that's the challenge. I'm happy to go first. Are you happy with that middle bit? I'll try. What I will say is check to see if I'm not very good at desserts. Just a really simple dessert. Have you guys made a decision? Who's going first? I'm gonna go first yeah. Great. Alan Wynne's going first. I'm gonna go second and Katie's gonna go third. Please now leave the kitchen. Good luck. You got this.
01:49You got this. You got this. Hopefully you all need it. Dawn, Alan Wynne, please reveal your ingredients. Hello.
02:07On your benches you have a humble chicken, some oranges, some plums and some nectarines. The main course must feature the chicken and the dessert must feature the fruit. You'll also have access to the larder behind us.
02:26You know what you've got to do? 25 minutes. Let's cook. Dawn and Alan Wynne will now have to decide what their team's chicken main and fruit dessert will be.
02:40Oh my god. I've gone completely brain dead. I think Dawn is good at figuring it out and making a plan. Not thinking straight. It hurts my soul if they don't go in there and be imaginative.
02:54I'm really thrown by it. I just don't want to let the others down. This is really about thinking on their feet. They've got to work as a team.
03:01Whoever starts the relay has got to lay out all the ingredients for the main course, all the ingredients for the dessert and leave somehow an idea of what they want as a dish.
03:10They've got to leave clues around the bench. I think I've got the ingredients to make a really nice chicken and mushroom pie so that's what I'm going to do. I haven't thought about desserts.
03:18Just try and get a good start and then they're going to have to join the dots.
03:21How are you feeling? I'm nervous but I think we've definitely got Alan in the right place.
03:27Yeah, he's a really good leader. Yeah, I've got a plan.
03:32I am slightly worried though because Alan is so good. If he has started something really complicated and I don't know how to continue it but I guess that's the whole point of the challenge, isn't it?
03:40Yeah.
03:42Alan Wynne, what's the plan?
03:43I'm going to do a stuffed chicken wrapped in pancetta. I'm just going to do a cream cheese that can go in there.
03:47Asparagus and peas are on the hob so hopefully they'll see that. Besides the asparagus and the peas, what else is going with the chicken?
03:52I'm going to have another look.
03:54Okay, fine.
03:56Alan Wynne is doing chicken breast stuffed with cream cheese and herbs wrapped in pancetta.
04:01I've given it a good knock so whoever comes in shouldn't have to take too long to cook it.
04:06But they need some sort of starch on there. Otherwise we've just got a chicken breast with cream cheese, some bacon and some green veg.
04:13What's the thought with the plums and the peaches?
04:15Well, poach them off and then good luck.
04:18Righty-o.
04:19Alan Wynne's contribution to dessert is going to be harming some plums and some nectarines and putting them in a pot with some sugar and a little bit of vanilla essence.
04:26And then hoping that Katie and Ginger will pick up the pieces and make the dessert.
04:30I'm not going to lie.
04:31I do not know what I'm talking about with a dessert.
04:35You've had 12 minutes. You've got 13 minutes left.
04:38Donna Potter, the last time I saw you on a group task of the medieval function and it really felt as if delegating was not your strong point.
04:49Not really.
04:49I feel like if I had the whole hour 15 for myself I could make something nice but what I'm scared of is just messing up for Alfie and Jamie.
04:56I don't know what Dawn's going to leave us with. It could be sort of like Donna.
05:00Up against it.
05:00Up against it.
05:03I just don't want to let anybody down.
05:06She is on the case.
05:08She's making a chicken and mushroom pie.
05:10If I leave the pastry out hopefully they'll see that that's what I was thinking.
05:13Some spinach on the side sounds like a great idea.
05:16That should be okay. It's the dessert that concerns me.
05:19I'm so bad at dessert. I don't have an idea for that yet so I'm still thinking about what to do with the fruit.
05:24But you do realise very shortly I am going to manhandle you out of this kitchen.
05:28I know.
05:28For some reason or other the issue for the Dawn and Alan Wynne right now for dessert there's no plan whatsoever.
05:34I fear for this.
05:36I'm hoping they can do a tart to finish.
05:39How are you going to tell them you want a tart?
05:40I'm going to get a tart dish if I can find Gwen or leave a ramekin there.
05:44They've got to leave clear clues as to what they want done.
05:48You've got 60 seconds to find a tart tin and maybe some pastry so she knows you've got to do a tart.
05:53By this point I would just sprinkle flour right across the bench and put help.
05:57I'd love two pie dishes.
05:59Main course is pretty much sorted.
06:02Alfie if he just pops on the pastry onto the pie there's not an awful lot to do so he's got time to work out a dessert.
06:08My biggest concern for the blue team is Alfie coming in next.
06:13Because he isn't terribly good with dessert.
06:16At the moment the fruit is still in its skin.
06:19I think he's going to have to handle that by himself.
06:21I don't like this.
06:22It's absolutely horrible.
06:24It really is.
06:32Hopefully it's clear enough what they need to do.
06:34Red team, blue team, time to change over.
06:38Hey.
06:39How you doing?
06:39Alan Wynne's been really busy which is great news.
06:47I think Ginger will know what she's doing.
06:50I think I tried to create clear pictures if you like on what I was trying to achieve.
06:54I've got chicken that's stuffed with something that looks delicious and he's left some pastry here and I'm guessing that this is supposed to be some kind of tart situation.
07:02I'm not worried about the main course because I think that's really obvious.
07:07Chicken, mushrooms, bacon, thyme, nice creamy sauce.
07:11Looks like maybe a pot pie.
07:14But I did not do anything for dessert.
07:17I have no idea.
07:18I hate desserts.
07:19I'm terrible at desserts.
07:21I feel awful leaving him with that responsibility.
07:23I really don't do desserts.
07:25It's crazy.
07:26This is really hard.
07:29You've only got 25 minutes.
07:31Go, go, go.
07:33Okay.
07:36Do you think Alan Wynne's left you a good plan?
07:37Yeah.
07:38I feel like he's come and made some really good decisions for us and I've just got to make sure I keep everything spinning.
07:44I'm sure Ginger will realise that the chicken's ready to go in so hopefully she'll put it in halfway through.
07:48How long do you think that chicken's going to take to cook?
07:50I think it's going to take about 25 minutes.
07:53So I think it goes in near the end of my time.
07:56We've got a suggestion of some veg here.
07:59Hopefully Ginger adds something else to that because I didn't get, I couldn't see any potatoes when I ran in.
08:04Okay, I need potatoes.
08:06She was looking for potatoes.
08:07There are no potatoes in there.
08:09Where are you keeping your potatoes, Grace?
08:10We're going to think slightly differently here.
08:12There are none.
08:13Oh, exciting.
08:14Oh, do, do, do, do, do, do, do, do, do, do.
08:17Okay.
08:18I'm going to do a butternut squash thing but I actually really need to get moving on it.
08:27It's only two portions but it will shrink.
08:29That's fine.
08:30Did start a sauce so hopefully it'll be clear.
08:32He obviously had a plan here but I don't know what that plan is so I'm not going to think about that for now.
08:37I'm going to put that to one side.
08:39Okay.
08:40Get you in there.
08:42The dessert, I'd like to think it was going to be a poached peach tart.
08:48Obviously the ramekins, the pastry there as well.
08:50Would you put puff pastry into a little tin?
08:53I don't think you would.
08:54I think you'd have it flat on something.
08:56What is the dessert?
08:57Pastry.
08:58Just pastry?
08:59Well, for now, yeah.
09:00But we've got fruits in a pot with a little bit of water, a little bit of sugar and that's it and some pastry in the oven.
09:11Ginger's counting on the fact that Katie's going to fill in those blanks with desserts.
09:15I'm just thinking what dessert I can make in 15 minutes in case we've been starting.
09:20You are not going to fudge this up.
09:25Alfie, you've said that you're enjoying the competition more.
09:28Have we spoiled that for you now?
09:29Absolutely, today.
09:31It's ridiculous.
09:32Have you got any clues of what is going on here?
09:36Obviously, I think maybe like a chicken mushroom pie.
09:39So I need to probably get those in the oven.
09:42Pretty sharpish.
09:43Make a stock for the mushroom gravy.
09:46As soon as that's my thing, I suppose.
09:48Wilted down spinach with a bit of lemon on there.
09:50The main course contribution from Alfie is getting the pies in the oven and trying to make a sauce.
09:58But Dawn left nothing for dessert, knowing that Alfie doesn't like making desserts.
10:03Try and make a cake.
10:04So I'm going to try.
10:06I know it's a nightmare.
10:07This is your nemesis.
10:08This is my serious nemesis.
10:11Can we rescue any part of it?
10:13I'm going to try and present it as best I possibly can for you.
10:16I'm making my worst nightmare.
10:19That cake's going to take more than 20 minutes to cook.
10:21Hopefully I can get it in the oven before Jamie comes in.
10:24But there's still a problem with that fruit.
10:26I keep wanting to say, for Pete's sake, will someone peel something and stew it?
10:32I'm hoping that Jamie, in the last 20 minutes, will be able to just glaze some fruit, get a bit of sauce going on.
10:40We have eight minutes until the changeover.
10:43Is there a cake tin?
10:45Cake tin? I need a cake tin, yeah.
10:49I have no idea what I'm going to be walking into.
10:52I'm guessing that I've been picked last because I can follow through on a custard.
10:57I'm going to try and just get the cake in the oven.
10:59To finish the desserts off, it should be interesting.
11:05Alfie, what have you done?
11:06You put the cakes on top of each other.
11:11I didn't mean to.
11:15When Alfie gets himself in a bit of a panic, he starts to fluster.
11:18And right now, he's right at fluster.
11:22Where are you at?
11:23I have got a sauce happening here.
11:26I've fried off some shallots and I've made a roux and I've added the stock.
11:29These pastry bits have come out.
11:31That's maybe going to be some kind of plum tart situation,
11:33depending on where Katie wants to go.
11:35The squash are roasting and the chicken is in the oven.
11:38How are you going to tell Katie how long that stuff's been in the oven for?
11:40I think they're both things that she'll know when they're cooked.
11:43Okay, fine. I would say. Let's hope so.
11:45She knows what she's doing. She's a clever girl.
11:47Katie will not know how long that chicken or butter nut squash has been in the oven.
11:51So I'm hoping Katie doesn't panic and checks that chicken is cooked all the way through.
11:57Pies are in the oven. The cakes are in the oven.
11:59I'm going to try and put the spinach in the pan ready for Jamie.
12:04Oh, my gravy has dried up.
12:06Alfie's lost the gravy along the way.
12:09I think I'm going to scrap the gravy.
12:10I'll try for a cream sauce if I've got the time.
12:13Alfie's going to have to just calm down and focus.
12:16Celebrities, you've got 60 seconds.
12:1960 seconds for a changeover, please.
12:21Alfie, you need to get that sauce on.
12:23Yep, it's on. It's on.
12:28Okay, here we go.
12:29Thank you very much, Alfie.
12:30Thank you, guys. Thank you.
12:31Bye-bye. That way, Ginger. Bye-bye.
12:33Thank you. Goodbye.
12:37Hi, James.
12:37Hey.
12:37Right.
12:43Oh, very nice.
12:44It's chicken.
12:48You look how I feel.
12:52Peaches, plums, some salt.
12:55There's something in the southern.
12:57What did you think I was doing? That's the question.
12:59Well, you had the stuffed chicken breast wrapped in bacon,
13:02which I put in the oven about ten minutes before I left,
13:05and then there's no potatoes!
13:07I know.
13:07What did you add, anything?
13:08I did, butternut squash.
13:10I didn't know what you were doing with the red onion,
13:11so I sacked them off, but I made a sauce.
13:13Oh, brilliant.
13:14That's what the red onion was the start of a sauce.
13:17Right.
13:18Yeah.
13:19I'm assuming that's for the dessert.
13:21I cut the pastry into two triangles,
13:24and I know that Katie will be able to build
13:27some sort of gorgeous fruit dessert.
13:29Did you get what I was doing with the fruit?
13:30Yeah, totally.
13:32Alfie, don't.
13:34Don't.
13:35Don't.
13:35What, did you leave me with, Dom?
13:38I'm seeing pie.
13:39It looks like there's some cakes in there.
13:41Jeez.
13:42So sorry, the dessert.
13:44I just had nothing.
13:44No, it was great.
13:45It's fine.
13:45I had nothing.
13:46I made a cake.
13:47You made a cake?
13:48I made cake batter.
13:50Those are in the oven.
13:51Pies are in the oven.
13:52Well done.
13:52So the pie was obvious.
13:53The pastry's on the top, yeah.
13:54Pie with what?
13:56Oh, my God.
13:57Genius!
13:57Help me!
14:00Woo!
14:00Pie with salad.
14:07Oh, God.
14:08What's left me here?
14:10Those pies could really do with some kind of rustic veg.
14:13Some of the root vegetables mashed,
14:15or some of the squash.
14:16They haven't done any of that.
14:19They've got spinach.
14:21I don't really know what's going on.
14:24How do you feel about the task?
14:25I'm good.
14:26I'm nervous, because I've got to pick up what other people have done.
14:31What's left for Katie to do is make sure that the chicken's cooked,
14:35and hope that the squash is cooked.
14:36That's the first thing I did, so I'm hoping there's enough time.
14:39I've got chicken.
14:40Yeah.
14:40And then I think that's sweet potato.
14:43Right.
14:44But I just don't want to mess up the cooking.
14:46Because you don't know how long it's been in, do you?
14:47No, I need a thermometer, really.
14:49I've seasoned the sauce.
14:51OK.
14:52She needs to do the veg, the asparagus and the peas.
14:55That's, like, a five-minute job.
14:57I do feel a little bit lost,
14:59because I've kind of got to finish something quick.
15:0471, that's done, then.
15:06Right, OK.
15:08We're cooking with gas.
15:09What about dessert, Katie?
15:10What's happening with dessert?
15:12We've got some kind of pastry and plums.
15:16She can make the custard and put the fruit on top?
15:18Yeah, hopefully.
15:19I don't know if custard goes with pastry.
15:22To be honest, it's a bit...
15:24Oh, no, of course it does.
15:26Katie's made great desserts in the competition so far.
15:28The foundation's there.
15:29The fruit's already post.
15:31The pastry's already cooked.
15:32She just needs to get the dessert looking pretty.
15:36I was thinking of doing some cream with it.
15:38OK, well, you need to be quick,
15:39because you're going to run out of time.
15:40Get on with it.
15:41OK, I'll try.
15:45It's chaos.
15:46I think I left him in a good place.
15:48It's for 25 minutes, man.
15:5025 minutes goes super fast.
15:52It's ridiculous.
15:53Can you work out what's your main course?
15:55The pies are the main course.
15:56OK, so the mushroom sauce on there is going to be?
15:59For the pie.
16:01I'm going to saute some spinach.
16:04Cakes just need to be dressed with the glazed fruits.
16:06What's your dessert?
16:07It looks like there's some cakes in there,
16:09so I'm going to get this fruit on it,
16:11get this cooking nicely.
16:13With what?
16:13Some brown sugar.
16:15He'll make the custard.
16:16OK, any cream or custard or anything?
16:18With a custard.
16:19Jamie seems to have got some fruit in a pan.
16:22Hallelujah!
16:24I worry about the cakes,
16:26because Jamie doesn't know how long they need.
16:28They're very small sponge cakes
16:30that really only need a little bit.
16:32They could end up completely burned.
16:38Are you keeping an eye on those cakes?
16:39Yeah.
16:40Yeah?
16:40Maybe another couple of more minutes.
16:44OK, OK.
16:45And then I think they're done.
16:46I think it's coming together.
16:48I just need to speed up slightly.
16:53I'm trying to make an ice cream
16:55to go with the dessert,
16:57but I want to add a bit.
16:58I hope she'll taste the gravy
17:00and maybe add something more.
17:02Oh!
17:05Blonde woman!
17:07Oh, my God!
17:09What have you done?
17:10I've just put the almonds in the sauce.
17:12What are the almonds for?
17:14I just wanted to toast them for the dessert.
17:17Katie has just toasted the almond for the dessert
17:20and then just put the macadamia into the gravy.
17:23I think she's made baked patate gravy.
17:26Please clear some of this mess away, please.
17:28I've walked into chaos, John,
17:29so it's just continuing.
17:32Ah!
17:33Ah!
17:36Right now, this kitchen is full of fluster.
17:38It looks like that pie's cooked.
17:42How long it's been in,
17:44but that looks to me like it's cooked.
17:49What the blue team have in their favour
17:51is they've got two very good-looking pies.
17:53Jamie has got them out at, I think, the right time,
17:56but he has no idea
17:58whether that chicken's cooked inside there.
18:02Let's try and turn these cakes over, eh?
18:04What Jamie's got to try and do now
18:06is get the cakes out of the tin
18:07with them looking perfect.
18:08Why is that stuck?
18:14Alfie's cakes are looking pretty good, you know?
18:17Just over five minutes left, celebs.
18:21Whatever you've got to do,
18:21you've got to get it made
18:22and you've got to get it on the plates.
18:27When I got there,
18:28there was a very clear road map
18:29of where we were headed
18:29and I tried just to stay on that road
18:32and I know Katie is an excellent driver,
18:35so I'm sure we'll be fine.
18:37Oh, death on a stick.
18:40Just wiping this plate.
18:41You've got to be quick here.
18:42You've got to get dessert done.
18:44How are you feeling right now about this?
18:46I'm flustered.
18:47Flustered custard.
18:49I have all the faith in the world with Jamie.
18:51I really do.
18:52I'm not far off now.
18:54I can trust him like crazy.
18:56I need to stack these plums.
19:01I think we'll be all right.
19:04Jamie's brilliant at doing desserts,
19:05so I think he'll be able to pull something together.
19:08I'm putting a bit of syrupy sauce onto the cake now
19:10just to kind of soften it slightly.
19:16That's it.
19:17Step away from your benches, please.
19:22That was stressful.
19:24I'm quite impressed with how it looks.
19:26I just hope it tastes all right.
19:27I'm happy with it.
19:30Hiya.
19:31Hello.
19:32How you doing?
19:32How you doing?
19:33I don't know.
19:34I'm scared.
19:35Looks great.
19:36It's almost like a smiley face wearing a hat, isn't it?
19:39I thought that was pre-interpreted in a lot of different ways.
19:43So I just first went with it.
19:48Oh, Jamie.
19:48Hey, mate.
19:49You're OK?
19:50It's the hard dude.
19:51It looks amazing.
19:53That's exactly what you thought, isn't it?
19:55Yeah, that's exactly what I thought.
19:56I mean, there's no kind of match with that or anything,
19:59but I think the pie is enough to fill anyone.
20:01This looks really great.
20:02Well done, guys.
20:03Blue team, I've got to say, it looks sharp.
20:06Red team, a bit of shabby chic, shall we say?
20:09Rustic.
20:10Rustic.
20:11Rustic.
20:12OK.
20:12The red team's main course is chicken wrapped in bacon,
20:17stuffed with cream cheese and thyme,
20:20served with roasted butternut squash,
20:22asparagus, peas, and an onion gravy.
20:25It's cooked.
20:37The chicken is tender.
20:39I'm really impressed by the seasoning of the cream cheese
20:43through the centre of it.
20:45It's delicious.
20:47The vegetables cooked very, very well.
20:49The onion gravy are made on the side, really rich and lovely.
20:52It's a tasty dish.
20:55For dessert, they've made puff pastry with poached nectarines,
21:00roasted almonds, maple syrup, and whipped vanilla cream.
21:04I think the dessert could be a little bit smarter.
21:06It does look like a strike in a bakery, doesn't it?
21:15Those nectarines are cooked perfectly.
21:18They're lovely and soft and sweet.
21:20The pastry's crisp and buttery.
21:23There's this lovely, rich, sort of creamy mixture
21:25with toasted almonds across the top,
21:27which are lovely and nutty.
21:28It just needs to come together as a dish.
21:32Yes, it could have been served more beautifully,
21:34but lovely pastry, lovely stewed fruit, beautifully sweet.
21:38Overall, out of chaos, beautiful things did happen.
21:44Probably the plates we got out, I was quite decisive early on,
21:47which I haven't been in some of my earlier cooks.
21:50So if I can carry on that way, I should be OK.
21:54I think we did a great job as a team.
21:57I think Alan Wynn really set us off on a good footing at the beginning,
22:00and me and Katie chased him down the road towards the end of the time.
22:04Probably could have done better, the dessert.
22:08They had to kind of make it the self, but I'd like that.
22:13It's more fun.
22:15The blue team's main course is a creamy chicken and mushroom pie
22:20flavoured with bacon, mustard and thyme,
22:23served with spinach and a creamy mushroom and onion sauce.
22:27This beautiful-looking pie.
22:30You would never know that this was made by three people in a fluster.
22:38The filling of the pie is really impressive.
22:42Full of mustard and cream, the chicken's tender,
22:45there's bacon in there.
22:46It tastes great.
22:49You've got really lovely, crispy pastry,
22:51and underneath there, this wonderful, rich, creamy filling,
22:55woodiness of mushrooms in there.
22:57It would have been nice to do with something extra on there,
22:59but great pie, great sauce, great team effort.
23:03For dessert, the blue team has cooked a sponge cake
23:07soaked in syrup, topped with stewed plums,
23:10nectarines and oranges, served with custard.
23:13The cake itself has a sort of denseness to it,
23:22like the cake you would get inside a trifle.
23:24There's a lovely sticky, sharp, sour plums,
23:27sweetness from the nectarines,
23:28and then that sort of real bite of orange.
23:31I've got to say, I think you've done a really good job.
23:33Thank you. Thank you so much.
23:34I think, Jamie, you've made a rod for your own back going forward,
23:37because I think at every family occasion,
23:38you're going to be in charge of custard for the next 25 years.
23:42For me, your custard is like creme anglaise.
23:45Exactly the right consistency. It's great.
23:52I think what I've learned about being in that kitchen
23:54is that chaos can result in incredible things.
23:57Before the challenge, I was really scared,
24:01but we're quite a team. I'm very proud of us.
24:04I had two fantastic teammates with me.
24:07Dawn led the way, Alfie came in, knocked it out of the park,
24:11and then I just took us over the finish line.
24:15Great task for our celebrities.
24:17I think both teams did a really good job.
24:19Next time we see them,
24:20they are back very much to cooking as individuals.
24:23They're going to have to deliver or go home.
24:25This is a big round. No two ways about it.
24:35You have a brief, and that brief is to cook for us
24:38a dish worthy of finals week.
24:40That means it has to sparkle.
24:43It's got to have a bit of pizzazz.
24:46You're going to have to cook four portions of your dish
24:49because you're going to be cooking
24:51for some of the most terrifying
24:52and intimidating people in the food world,
24:55restaurant critics.
24:57In the dining room today, we will have...
25:01William Sitwell,
25:04Jimmy Famarewa,
25:06and Leila Kazim.
25:09There are only five places in finals week.
25:13That does mean at the end of this,
25:14one of you will be going home.
25:16Ladies and gentlemen,
25:17one hour, 20 minutes.
25:19Let's go.
25:22Right, OK.
25:24Ah, sort your head out.
25:26Feel the wobble.
25:32I found choosing what to cook for today
25:34may be the hardest of the whole competition
25:36because what to cook for restaurant critics,
25:40people who eat professionally all the time.
25:44I just went back to absolute basics,
25:47and I just couldn't get chicken and waffles out of my head.
25:51I remember the first time I went for chicken and waffles
25:53in Los Angeles.
25:54It was a pile high,
25:55and I was quite overwhelmed by it,
25:58and I thought how lovely it would be
25:59if it was more delicate,
26:00so that's what I'm trying to do here,
26:02but with a few surprises.
26:05Donal Porter is taking a risk with this dish,
26:08but I would not expect anything less from her.
26:12This chicken,
26:13she's going to put it in a lovely panko coating.
26:17Fry it.
26:18It won't take very long.
26:19It has to be crisp, delicious,
26:21not dry at all.
26:22A waffle being nice and fluffy
26:25and lovely colour on the outside.
26:27I'm worried about the waffle mixture's too runny,
26:30but I think I've got time to make another one if I have to.
26:32We've got a maple syrup dressing,
26:34but then comes the unusual bits and pieces.
26:37We've got cherries,
26:38marinated with some red wine vinegar.
26:39We've got a jalapeno dressing.
26:44Woo!
26:45Going with a salad of endive.
26:47It's quite spicy,
26:48but it's got sugar in it and lots of basil.
26:50And we've also got a sriracha mayonnaise.
26:53I need a man.
26:54Oh, no, I've got it.
26:55It wouldn't be Dawn without something unusual on the plate,
26:58but whenever she does something unusual,
26:59actually, it works.
27:00Oh, my arm.
27:01I was going to do an electric whisk,
27:02but I've never done it,
27:03so I'm sticking to the old days.
27:05Luckily, I've got my sous chef.
27:06But she's got to make it look smart.
27:12Cooking for food critics,
27:13there's going to be an expectation,
27:14so obviously pressure.
27:15Hopefully, I don't pull up the kitchen with a pressure cooker,
27:18but you've got to stretch yourself,
27:20and that's what I'm doing with this one.
27:23What are you going to cook for us?
27:24Bonemarro croquette on ox cheek,
27:26braised in red wine.
27:27Then I'm going to do a truffle mash with a red wine sauce.
27:30I've gone for a bit of ambition,
27:31different techniques,
27:32stuff I haven't done before.
27:33Is the pressure truly on?
27:34Yeah, it's intense in here.
27:36So I've just got to get on with it,
27:37and hopefully it's something
27:38that's worthy of the occasion at the end.
27:42Ox cheek.
27:43He's got it in the pressure cooker at the moment,
27:46because he hasn't got a lot of time.
27:48It needs to be braised
27:49so that it's just lovely and soft.
27:52Bonemarro croquette.
27:53He's just taking bonemarro,
27:54which is basically pure fat,
27:56and he's going to breadcrumb it,
27:58cool it,
27:58and then deep fry it for a second,
28:00and hope the fat doesn't come out of those breadcrumbs.
28:02Otherwise,
28:04what will end up is a sleeve of breadcrumbs with no filling.
28:07It'll just disintegrate if it's not protected enough
28:10in its little sleeping bag of panko egg and flour.
28:14Mashed potato needs to be silky and smooth
28:16and heavily flavoured with truffle.
28:18Red wine sauce,
28:19lovely and shiny,
28:20hopefully finished with a little bit of butter.
28:22In this competition,
28:23we've asked Alan Wynn to deliver us big, bold flavours.
28:25Well, I'll tell you what,
28:26he's stepped right up to the plate here, hasn't he?
28:27What time are you saying?
28:32I am feeling nervous about this challenge
28:34because it is the last thing
28:35that stands between me and the finals,
28:38and I really want to be there.
28:41So, fingers crossed.
28:45I am cooking pork fillet stuffed with black pudding.
28:47It's coming with roasted rhubarb, fondant potatoes,
28:50and a spiced beetroot puree.
28:51I just wanted to try something different.
28:52I like food to be surprising,
28:54so I'm trying to do something surprising.
28:55How's the competition for you now?
28:57Oh, it's so fun.
28:58I'm having the best time.
28:59But I don't really get nervous
29:00when I go out on stage anymore
29:01because I know I can do that,
29:03but I don't necessarily know that I can do this,
29:06so it feels very, very tense.
29:10Ginger seems to be serving up Sunday lunch,
29:13but with extra pizzazz.
29:16She's tenderised that pork,
29:18and she's going to roll in
29:19a filling of apple and black pudding.
29:22But she needs to keep an eye on that pork.
29:27If it has too long, it will lose all of its magic.
29:30OK, that's ready.
29:32You're going in the oven.
29:34Ginger's doing fondant potatoes.
29:35They're big fondant potatoes.
29:38And she's got lots of butter in there,
29:39lots of stock.
29:40They're going to take a good hour.
29:41It's hard because the pork has to be
29:43at a higher temperature in the oven than the potatoes,
29:44but they're in at the same time,
29:46so there's a balance to strike there.
29:47The beetroot is quite fibrous,
29:49and that means trying to get a smooth puree
29:51is really, really difficult.
29:55I love that ginger has got rhubarb.
30:00It needs to be sweet enough that it's delicious,
30:02but not so sweet.
30:04It just feels like a dessert.
30:06I've got a lot to do,
30:07but if I just do all the right things in the right order,
30:10it'll all be right in the end, won't it?
30:13It's the calm before the storm, isn't it?
30:15It just gives me the shivers, critics.
30:18I don't like it,
30:19but I think I'll be good at winning them over.
30:21I'll just go in and smile, tell them a joke.
30:23Great.
30:27Katie, is that smile of happiness,
30:29or is that sort of mania?
30:31I think it's a bit of both.
30:33What are you going to cook for us?
30:34Filleted beef, lovage pesto, celeriac.
30:38I've got to put some fairground onions in there.
30:40Fairground onions?
30:41Yeah.
30:42We always have fairs in the summer holidays,
30:44so it reminds me of my childhood.
30:46You normally have it on a hot dog or a burger,
30:49and beef tallow tater toast.
30:51It's croutons and deep-fried potatoes
30:54with the beef tallow dripping over it.
30:56This is the most complex thing that you've cooked so far.
30:59Yeah, I know.
31:02Yeah, that is hysteria.
31:05That's the mania.
31:05That is hysteria.
31:06That is hysteria mania, yeah.
31:09Katie's got a billet of beef.
31:11It's in a water bath.
31:12She's got to make sure that beef is cooked absolutely perfectly.
31:16We're good, we're good, we're good.
31:17Then it needs to go into a nice hot pan
31:19with a good amount of butter, a good amount of seasoning,
31:21and then it needs to be basted very, very well.
31:25Fairground onions, which is reminiscent of a time up north
31:29going to the Fair River family.
31:30I'm going to split the buttermilk, create some whey,
31:34and caramelise some onions
31:36because I want them really succulent and sweet.
31:39And then that's going to be cloaked by a slice of celery.
31:43Celery, anybody?
31:45It needs to be soft enough that when they cut through it,
31:47it's not too crunchy
31:48and the onions don't go flying off the plate.
31:50I like chaos.
31:52On the side of that, we've got Lovage Pesto.
31:55Lovage, the flavour of celery leaves,
31:57really quite strong and very, very woody.
32:00I'm just about to do my potatoes.
32:04And then beef tallow tater toast.
32:07We're getting this beautiful mix of crouton and potato,
32:10all flavoured with this rich beef tallow fat.
32:15Really decadent, really showy, really exciting.
32:20Oh, death.
32:22I have to be on top of my game today to go through.
32:26This is my favourite dish,
32:27but it's gone wrong a few times.
32:31So, fingers crossed, it's going to go right today.
32:35Going to Asia.
32:36You know, Thailand is my favourite place in the world,
32:39so today I am cooking beef massaman for you
32:41with a short rib, with basmati rice,
32:44with a bit of coriander running through it and a bit of lime.
32:46Do you know my favourite food in the whole world?
32:48The one.
32:49Thai food.
32:50Is it?
32:50I love it.
32:51Oh, you're putting me under pressure now, John.
32:54He is really taking a big risk here.
32:56He's got to seal off that beef rib,
32:57and he's got to get that short rib cooked in time.
32:59The pressure cooker at home is an electric one.
33:03This is new to me,
33:04so I'm just hoping it all goes to plan.
33:05The beef needs to be falling off the bone.
33:09If it's tough,
33:09it's not going to give out all of its beautiful flavour.
33:13It's not that.
33:15Great massaman curry.
33:17It's got lovely smokiness of cumin and coriander.
33:20It's not pasty, is it?
33:22Alongside the classic flavours of Thailand,
33:24galangal, greater ginger.
33:27Sweet, sour, salty and hot.
33:30It should be filled with all those lovely things.
33:32Massaman curry's also got potatoes,
33:35which then thicken the sauce,
33:37but he's also going to make rice.
33:38Undercooked or galangy rice is not a nice thing.
33:42Yeah, just hoping that it all comes together at the right time.
33:45So far, so good.
33:47I do feel the nerves.
33:50I have to go in with every ounce of focus that I've got.
33:54I'm going to take a deep breath
33:55and cook my little heart out.
33:57I'm making a spring vegetable risotto
34:03with seared scallops
34:05with an apple and honey dressing.
34:07Inspiration for this dish?
34:08Italy.
34:09I love the place.
34:10I love the country.
34:10I love the food.
34:12And the scallops are something
34:13that I used to grow peating a lot at home.
34:15And I remember my mother
34:16always serving a little slice of apple with it.
34:19So I thought
34:19we were going to have a bit of scallop and apple.
34:22Does it surprise you
34:23how far your cooking mind has come on
34:25since you've been in the competition?
34:27Ridiculously.
34:27Earlier on today,
34:28I was thinking about a singing job
34:30that I've got to do down the line,
34:32and then I'm worrying about my broad beans,
34:34and it's like, what's going on?
34:37This is all the hallmarks of an Alfie Bow dish.
34:39It sounds quite simple,
34:41almost like he's playing it safe,
34:43but it needs a lot of skill.
34:46Now, risotto rice, for me,
34:48needs a little tiny bite to it,
34:49but not too chalky.
34:50I've done this a bit,
34:52but not as intense as this.
34:56He's got broad beans and peas.
34:58He's got asparagus and young courgettes.
35:00Lovely, but those vegetables
35:02still need to be bright green
35:03and have a bite to them.
35:05On top of that risotto,
35:07we're also getting scallops,
35:08which are going to be pan-seared.
35:10Those scallops may have to be cooked beautifully.
35:14Serve with a honey and apple dressing.
35:16He's using Granny Smith apples,
35:17which are nice and sharp and sour.
35:19For Alfie, it's going to be the last five minutes,
35:22which are all important.
35:24Risotto, just finishing off.
35:27Scallops pan frying.
35:29If he takes his eye off either of those pans,
35:32the whole thing can go wrong.
35:33It feels like an incredibly exciting point to come in.
35:43The last day of the semi-finals.
35:46And they've got us three miseries in their way.
35:49But fundamentally,
35:50if they make us smile
35:52and if they feed us properly,
35:54we will be happy.
35:55I expect them to really go for it.
36:01And I want to legitimately be able to say,
36:03you actually could give up your day job
36:05and pursue a career in cooking
36:08because that is how good this dish is.
36:11I'm always optimistic.
36:13I mean, as a restaurant critic,
36:14you know, I'm looking for greatness.
36:15So, I hope they're practised
36:19and I hope they know what they're doing.
36:27How are the waffles?
36:28The first batch was a bit soggy,
36:30but it's fine.
36:31Beautiful.
36:34So, Dawn is cooking chicken and waffles
36:37with marinated cherries.
36:39The cherries is stressing me out.
36:40A jalapeno vinaigrette endued salad.
36:43Why did I do that?
36:44Smoked sriracha mayonnaise
36:46and a maple and sesame sauce.
36:49It's a good job I'm not feeding anyone important anyway, isn't it?
36:52There's a lot going on.
36:55So, good luck, Dawn.
36:58The chicken, hoping for beautiful, moist meat
37:01and a really crispy coating.
37:04Oh, it's gone off.
37:05Don't do that, honestly.
37:07These things.
37:08Waffles.
37:08It's actually very easy to make bad.
37:11You need a fluffy interior
37:13and a crisp exterior.
37:16Got hot in the kitchen today.
37:18I think those combinations,
37:20to get them to harmonise,
37:22it's got to be really, really challenging.
37:25I've got to say,
37:26that's a pretty plate of chicken waffles.
37:27Oh, thank you.
37:28I'm quite proud of it, I have to say.
37:30For better or worse,
37:31we're about to find out
37:32whether Dawn...
37:34Ah!
37:34..is a visionary
37:35or whether she's gone a bit too far.
37:38Are you ready to go?
37:40Oh, my God, yes.
37:41OK.
37:42Well done.
37:43Thank you so much.
37:46I'm impressed.
37:48Hi!
37:49How are you?
37:50Hi.
37:51Hi, Dawn.
37:52Hi, darling.
37:55You have chicken and waffles
37:57with marinated cherries
37:58and maple and sesame sauce
38:00with on-dive salad
38:01with a jalapeno dressing.
38:03Thank you!
38:04Thanks very much.
38:05Thanks, Dawn.
38:06Cheers.
38:08I think I did what I set out to do
38:11to make chicken and waffles
38:12delicate and pretty.
38:14I feel good.
38:14I feel fine.
38:15I'm fine!
38:17I feel fine.
38:17I feel fine.
38:18The chicken is cooked really nicely.
38:25Wisely used panko breadcrumbs
38:27so there's that real defined crisp
38:29to that golden crust
38:31that they've got
38:32and that sriracha mayo
38:33which is gorgeous.
38:34The waffles,
38:35the sweetness of the syrup
38:37and that cherry works.
38:39It's bitter.
38:39It's not a sugary cherry.
38:41It was a lovely crunchy salad.
38:42I quite like that hint of heat
38:44from the jalapeno sauce.
38:46It ticks so many boxes
38:47of texture and flavour and fun.
38:50All of the different flavours
38:51totally work together.
38:53I enjoy it
38:54and I would very happily
38:55finish the lot.
38:56That says a lot.
39:00Chicken's cooked beautifully,
39:01nice and crispy on the outside,
39:03waffle being lovely and fluffy.
39:04I really love that bitter salad
39:06with that heat
39:07coming from the jalapeno.
39:08I think that it's
39:09a crazy wild ride
39:11but it's delicious.
39:15Just under 20 minutes left.
39:17Alan's dish,
39:18getting braised ox cheek
39:19to its desired consistency
39:21and softness.
39:22You want it to kind of collapse
39:23with a spoon nudge,
39:25don't you?
39:26Doing that in an hour
39:27and 20 minutes
39:28is going to be challenging.
39:30Alan's croquet.
39:31We need a really crisp coating
39:33with some deep, rich marrow inside.
39:36Actually, as I'm saying it,
39:38I'm kind of salivating
39:39because this could be great.
39:40I don't know
39:40whether they'll be cooked
39:41inside as well.
39:42I haven't thought of that.
39:43Truffle in the mash.
39:45I'm very happy
39:45if this comes out well.
39:48And he's got a red wine sauce
39:49to bring it all together
39:50so this promises
39:51heavenly richness.
39:54If we don't get that,
39:55I'll be a bit annoyed
39:56with Alan Wynne.
39:58You've got about
39:58two and a half
39:59to get on the plate.
39:59This way, loads of time.
40:02Those croquettes look great.
40:0430 seconds.
40:05Quick, quick, quick, quick.
40:06Sauce to go.
40:09You are right to the wire.
40:13That's it.
40:13Well done.
40:14Go on.
40:18Hello.
40:19Hello.
40:19So here we have
40:23a bone marrow croquette
40:24with braised ox cheek
40:26and then you've got
40:26truffle mash
40:27with a kimi de rappe
40:28and a red wine sauce.
40:30No worries.
40:30Fabulous.
40:31Thank you, Alan.
40:31See ya.
40:33That was a shift
40:34similar to playing in a game.
40:35I don't know if it was a win or a loss,
40:37but hopefully the performance
40:37was good enough.
40:38My ox cheek,
40:43it was flaking away,
40:44decently seasoned,
40:46the flavour of that jus,
40:48real depth,
40:49real complexity.
40:51Given the fact
40:51that the croquette
40:52was this sort of hero,
40:53I'm a bit disappointed by it
40:54because actually
40:55it's all crunchy surroundings
40:57and then there's nothing
40:58really inside
40:59to get your chops
41:00excited by.
41:01The mash was nicely seasoned.
41:03Also there was truffle,
41:04which was really good.
41:05The greens were nice.
41:07The sauce,
41:08it's fab flavour,
41:09but it hasn't been reduced enough.
41:10It's just kind of very thin.
41:15Beef cheek,
41:16lovely and tender,
41:17slightly gelatinous,
41:18cooked really, really well.
41:20That crispiness
41:20of that croquette
41:21with the bone marrow
41:22through the centre
41:22is really good.
41:23The sauce,
41:24it tastes fairly nice,
41:25but it didn't get it thickened up.
41:27It's just waterlogged his plate.
41:30There's not an ingredient
41:31on Ginger's menu
41:32that doesn't fill me
41:33with happy expectation.
41:35OK, we're doing well.
41:36Pork fillet
41:37with black pudding
41:37and apple stuffing.
41:39Hopefully it's not dried out.
41:41Yeah, looks good.
41:43You've got three minutes.
41:45Right, let's get the plates set up.
41:47Beetroot puree,
41:49tart,
41:49but then maybe going
41:50in a kind of sweet direction.
41:52She is using rhubarb.
41:55It's got a real sourness to it.
41:58I love the colours.
42:00It's such a great vegetable
42:01to use in savour dishes,
42:03and yet we're quite often
42:04used to seeing it
42:05in desserts.
42:08Fondant potatoes,
42:09they are gorgeous
42:10when they're done well,
42:11but when we get
42:12things that are not fluffy
42:14and light in the middle,
42:15we don't get enough
42:16lovely colour
42:17and crispness
42:18on the outside.
42:18It will be hugely disappointing.
42:20Smell great, Ginger.
42:23OK, we need to be going now.
42:24OK.
42:25Showtime.
42:26Thank you very much.
42:26Well done.
42:29Hello there.
42:30Hello.
42:30Hello.
42:31How are you?
42:33Ginger has cooked
42:35pork fillet
42:35stuffed with apple
42:36and black pudding
42:37wrapped in Parma ham,
42:39served with fondant potatoes,
42:41roasted rhubarb,
42:43beetroot puree
42:43spiced with chilli
42:44and rhubarb and honey sauce.
42:47It's not my idea
42:48of neat presentation,
42:50I have to say.
42:51I haven't come out
42:52with the sense of fulfilment
42:53that I normally
42:54come out of the kitchen with.
42:56And knowing
42:56that there's people eating
42:57and judging my food
42:58is kind of terrifying, actually.
43:01Now, the heart and soul
43:02of this dish,
43:03which is this pork fillet
43:04wrapped in pancetta
43:05with the stuffing,
43:07is really good,
43:08but the fondant potatoes
43:09undercooked.
43:11The thing I probably
43:11love the most
43:12is that beetroot puree,
43:14which seems to have
43:15a kind of peppery heat.
43:17The thing that I'm kind
43:18of bumping up against
43:19is the rhubarb.
43:20It's so puckeringly sour
43:23that it just overpowers
43:25everything else.
43:26I actually love the rhubarb.
43:27I mean, I'm a sour fiend,
43:29but the sauce is kind of sweet.
43:31To be honest,
43:32I don't think it's needed.
43:35The pork is great.
43:37I really love the flavour
43:38of the black pudding
43:38through the centre.
43:39The potatoes are lovely
43:40and soft and buttery
43:42on the outside
43:42until you get right
43:44to the centre,
43:45which is slightly hard.
43:47I love the rhubarb.
43:48I think that ginger
43:49has proven that rhubarb
43:51most definitely
43:51goes with pork.
43:55We should be going
43:55in three minutes.
43:56It's pressure, pressure,
43:57pressure time.
44:00Jamie is giving us
44:01beef, short rib,
44:02massaman.
44:04An hour and 20 minutes
44:05is a really good amount
44:06of time to really
44:07build those flavours
44:08and make them
44:09knock out the rich.
44:12Smells great.
44:13Hope it tastes
44:14as good as it looks.
44:14And then we've got
44:16the basmati rice.
44:17Don't mess up
44:18your rice, Jamie.
44:20It's got to respect
44:21the beauty
44:22of a short rib.
44:23It's got to be soft.
44:24It's got to be
44:24falling off the bone.
44:25What's inside, Jamie?
44:26So, hopefully,
44:27four beautiful,
44:29tender pieces of beef.
44:34It's OK, it's OK.
44:37It went on the plate.
44:38You've really got to move
44:39now, Jamie.
44:40Mix that sauce together.
44:41Last bits, please.
44:44Bit of go.
44:44Lovely, lovely, lovely.
44:45Done?
44:46Yes.
44:46Fabulous.
44:47Jamie, off you go.
44:48OK.
44:49Hopefully, I'll have a smile
44:50on my face after this.
44:53Hi, guys.
44:54How are you?
44:57A very stressed man
44:58has cooked you
44:59beef, short rib.
45:00Massaman with basmati rice.
45:02It was cooked with love.
45:04So, enjoy.
45:06Cheers, Jamie.
45:07See you.
45:07Well done.
45:08Thank you, mate.
45:09I'm stressed out of my mind.
45:13That was a tough challenge.
45:15But I did my best
45:16and I just really
45:17hope they enjoy it.
45:20I really, really like this.
45:21The meat is falling apart.
45:23The potato is perfectly cooked.
45:25There's lots of flavour here.
45:26The massaman itself
45:28is absolutely gorgeous.
45:30Deep with spice.
45:31There's pepper.
45:32There's sweetness.
45:33You just kind of want to
45:34just lose yourself in it.
45:35I think I was just kind of like
45:37just having a really great time.
45:39The rice is too claggy
45:41and wet for me.
45:43But you know what?
45:44I think it's a good effort.
45:46The tenderness of the beef
45:48is wonderful.
45:49The sauce is rich.
45:50His potatoes are the star
45:52of the show in this for me.
45:53But the rice is gluggy.
45:54We've got a problem with the rice.
45:55Yeah, it looks good.
45:58OK, you've got the final
45:59five minutes, Katie.
46:00You need to get that beef on.
46:02A fit of the beef
46:02is not an easy thing to do
46:03because there's not a lot
46:04of intrinsic flavour there, really.
46:06So it's all about the texture.
46:07It's all about the cooking of it.
46:08I would like it medium rare.
46:10If she ruins it, overcooks it,
46:12it'll be a tragedy.
46:13Three minutes, Katie.
46:14Three minutes.
46:15What's that?
46:16Pickled onions
46:17in red wine vinegar.
46:19Fairground onions are on.
46:20Yeah.
46:21Fairground onions
46:22instantly makes me smile.
46:24Just the idea
46:25of that kind of waft
46:26of frying onions.
46:28Is there a reason
46:29you've got a pipe
46:29hanging out your mouth?
46:31It keeps me focused.
46:35Seleriac is one
46:35of my favourite vegetables,
46:37but we always get it
46:38in a puree.
46:39I'm just wondering
46:40if it's going to be
46:41in another form.
46:44Also, I love lovage
46:45and I don't often see it
46:47in a pesto,
46:48so I'm really excited
46:49about that.
46:5260 seconds.
46:54Beef tallow tater toast,
46:56I mean,
46:57try saying that
46:58after a few white wines.
46:59Potatoes,
47:00what you're saying.
47:01Whatever it is,
47:02it sounds like something
47:03fried in beef fat,
47:04which is behaviour
47:05that I can absolutely
47:06get behind.
47:08Potatoes and gravy.
47:09Okay.
47:09Fascinating.
47:11You really need to move
47:12because you're going
47:13to run out of time now,
47:13Katie.
47:14Right.
47:15Last thing.
47:17That's it.
47:18Go, Katie, go.
47:19Go, go, go.
47:19Critics are waiting.
47:21Yeah.
47:22Go.
47:22Big smile on your face.
47:24Go, go, go.
47:26I hope that meat's cooked.
47:27I just worry about this.
47:28I just think it's burned.
47:30Good afternoon.
47:31Hello.
47:31How are you doing?
47:33Fine.
47:33Thank you very much.
47:37Katie has cooked
47:38fillet of beef
47:39served with fairground onions
47:41covered in a thin blanket
47:43of celeriac,
47:44pickled onions,
47:45charred shallot,
47:46lovage pesto,
47:48beef tallow tater toast
47:49and a red wine sauce.
47:52It looks a little unusual.
47:55It's quite kind of sparse.
47:57You've got this giant plinth
47:59of fillet steak.
48:01I cannot believe
48:02I've just cooked
48:03for critics of this calibre.
48:04But I went in there
48:05with my smile on my face
48:07and they were pretty friendly.
48:08So it was a lot better
48:09than I first assumed.
48:11But I've got no idea
48:12what they're saying
48:13about my food right now.
48:16The beef.
48:17I actually don't mind
48:18that it's quite rare
48:19in the middle
48:19but is not seasoned
48:21at all.
48:22It really needs
48:23so much more
48:24cooking on the outside
48:26to have a bit of colour on it.
48:28Fairground onions are fine
48:29but like the celeriac
48:31is literally just
48:32a wispy slice of it.
48:34You know, slow bake it.
48:36Just do something.
48:37Other than just presenting
48:38it as it is.
48:39The lovage pesto
48:41has too much
48:42acrid raw garlic
48:43in it for me
48:44that isn't all that pleasant.
48:45And the red wine jus
48:47is not reduced
48:48or cooked down.
48:49She's got onions
48:50three ways
48:51and I don't really
48:51understand that.
48:52And they're all cold
48:53and one of them's burnt.
48:55But this is great.
48:56I really, really like
48:56what's in here.
48:57The little cubes
48:58of potato are crisp.
49:00There's a bit of gravy
49:00in the bottom of it
49:01which is colouring
49:02and flavouring
49:03those croutons.
49:07I love that beef
49:08tallow potato toast
49:10with the gravy
49:11on the outside.
49:11They're actually
49:12really delicious.
49:13Then we actually
49:14have some problems.
49:15Beef doesn't have
49:15any colour on the outside
49:16so it doesn't have
49:16a huge amount of flavour
49:17and it's under seasoned
49:18and the sauce
49:19is way too thin.
49:20I would not have put
49:22this burnt onion
49:23on the plate.
49:23It just draws your eye
49:25to it immediately
49:25and makes you think
49:26that a problem's here.
49:28I just have to
49:30finish the last
49:30of my risotto
49:31and then add everything
49:33on top
49:33and put it all together.
49:35I really appreciate
49:36the simplicity
49:37of Alfie's dish
49:38but it is a complete
49:41crime against scallops
49:42to overcook them.
49:44And the risotto
49:44there's going to be
49:45a lot of stirring.
49:46There's a reason for this.
49:47We want to soak up
49:48all the stock.
49:49We want those grains
49:49to be just al dente
49:51between the teeth.
49:53Looking good Alfie.
49:54Lovely colours.
49:55Should be tasty hopefully.
49:57There's lots of flavours
49:58in there.
49:59Have you been tasting
50:00as you go along?
50:01I did, yeah.
50:02Scallops on?
50:03I hope they're not
50:03overdone.
50:04Where's your apple sauce?
50:05Just here.
50:06If it all goes wrong
50:07just do velari, right?
50:09Thank you guys.
50:12Hello.
50:13Hi.
50:13How are you?
50:14Hello.
50:15How are you?
50:17It's a spring vegetable risotto
50:19with seared scallops
50:21and an apple and honey
50:22dressing.
50:23Hope you like it.
50:24Enjoy.
50:28I've tried to cook
50:29to the best of my ability
50:30but it goes so fast.
50:32Crying out loud
50:32it goes fast.
50:33It really does.
50:34Hopefully they've got
50:35a good bottle of wine
50:36to glug down with it.
50:38I am absolutely enjoying
50:42Alfie's spring risotto.
50:43The rice has a great flavour
50:46and has been cooked
50:47really well.
50:49What I'm particularly
50:49impressed with
50:50are the vegetables
50:52because they are
50:53snappy and crisp still.
50:56Well done, Alfie.
50:57It just delivers
50:58so much flavour.
51:00I love that he added
51:00those unbilled elements.
51:02The apple,
51:03that honey
51:04but it coheres beautifully
51:06and then crowning it
51:07you have the flavour
51:09of those really
51:09nicely cooked scallops.
51:11It's just a glorious
51:12bit of cooking.
51:14The textures
51:14all shine through.
51:16Nothing is overcooked.
51:17And all of those
51:18ingredients all sing
51:19in the same tune.
51:21It's a lovely,
51:21beautiful,
51:22perfect little supper dish.
51:26Flavours in that risotto
51:28are fantastic.
51:29Sweet peas,
51:30asparagus,
51:31little bite of courgettes
51:32in there.
51:33The richness of those
51:33scallops across the top.
51:35I really like it.
51:36This is a springtime
51:38romp when you're eating it.
51:40It's quite amazing.
51:43That was intense.
51:44Yeah.
51:45That was more
51:47than intense.
51:48That was super intense.
51:50I'm absolutely
51:51knackeroon now.
51:52Like,
51:53bedtime.
51:54Yeah.
51:56Critics today,
51:56there was a few things
51:57they spotted
51:58that weren't quite right
51:59but on the whole
52:00they all pushed
52:01themselves in this round.
52:03But we've only got
52:03five places in finals week.
52:05That does mean
52:05one of our
52:06marvellous six
52:08is going to leave us.
52:09I'm quite emotional.
52:11The dining room today
52:12is named
52:13their cook of the day.
52:13Their cook of the day
52:14is Alfie.
52:15They said
52:16that Alfie's flavours
52:17were great.
52:18He delivered exactly
52:19what he should have delivered.
52:20A well-made risotto
52:21cooked scallops
52:22really well.
52:23Flavours which were
52:24exciting and different.
52:25I have to say
52:26I think his food
52:26was great.
52:27Alfie Bo has pulled it
52:28out the bag again.
52:31Dawn truly impressed
52:32the critics today.
52:33Her chicken and waffles
52:34but with a Dawn twist.
52:35The dining room
52:36loved it.
52:37We asked her to take
52:38these huge flavours
52:39but then refine it.
52:40She did it.
52:41I was so impressed.
52:42Alfie and Dawn
52:43are going through
52:44to finals week.
52:45That now gives us
52:46the other four
52:46to talk about
52:47and we've got to be
52:48honest about this Grace.
52:49All four of them
52:50there were little things
52:51that weren't quite right.
52:52I really do want a place
52:56in this final.
52:57I've whipped my socks off.
52:59Like I really have tried.
53:02I hope I've done enough
53:03for the things I've done
53:04in that cook
53:05from pressure cooker,
53:06fryer to
53:06serving potato mash
53:08but we will soon find out.
53:11To come so far
53:12and just be one off
53:14the final week
53:15would be a bit of a
53:16kick up the backside.
53:17I didn't realise
53:20how involved
53:21I was going to get.
53:22Now I'm like
53:23absolutely up to my neck
53:25and I want to be
53:28up to the top of my head.
53:36Celebrities,
53:37that was an incredible round
53:39and a testament
53:41to how far
53:42you've all come.
53:43There were two people today
53:46who really impressed
53:48the critics
53:49and
53:49myself and Grace.
53:53Alfie,
53:54congratulations
53:55you threw the finals with.
53:57Well done Alfie.
54:00Dawn,
54:01congratulations.
54:03Oh my God.
54:05Great job.
54:08Alan Wynn,
54:09Ginger,
54:10Jamie,
54:12Katie,
54:12sadly
54:13one of you
54:14is leaving us.
54:26The celebrity
54:27leaving us
54:27is Katie.
54:29Oh no,
54:30it's fine,
54:30it was my time.
54:32Do you know what?
54:32It's been an absolute pleasure.
54:34I've had so much fun
54:35and it's been
54:36an even bigger pleasure
54:37cooking alongside
54:39you absolute pros
54:41and beautiful people
54:42so thank you
54:43and good luck.
54:44Good luck.
54:46Bye, Katie.
54:47Bye, Katie.
54:52It is a little bit frustrating
54:53to go home
54:54this close
54:55to the finals.
54:57I mean,
54:57come on.
54:57but I'm really proud
55:00of myself
55:01for getting this far
55:02and I am genuinely
55:03had such a good time.
55:07We will see you
55:09in finals week.
55:11Master finalist.
55:12I am so happy
55:14I can't change
55:15my smile.
55:16It's so amazing.
55:18I can't believe it,
55:19honestly.
55:19Never in my
55:20wildest dreams
55:21did I think
55:21I'd get this far.
55:23I might end up
55:24being a cook,
55:24you know.
55:26I don't know
55:26if I've got any more
55:27in me
55:27but if I haven't
55:28I'm going to go
55:29and find it
55:29in the bottom
55:30of a drawer
55:30at the supermarket
55:31and I'm going to
55:32bring it in here
55:32and do it.
55:34It's a dangerous thing
55:34this cooking malarkey.
55:35Once you get into it
55:36too deep
55:37you can't get out.
55:37It's phenomenal man
55:40I'm like blown away
55:41I really am
55:42but now
55:43I really have to
55:44dig in
55:44and I want to
55:45push myself
55:45and really really
55:46step it up.
55:50Next time
55:51it's the Celebrity
55:54MasterChef finals.
55:59Whee!
56:00This is a real show
56:02I think that you
56:02pulled it off
56:03with aplomb.
56:04Out of my depth
56:04I'm at the bottom
56:05of the ocean.
56:06Crazy.
56:07Amazing job.
56:08Well done.
56:09Wow.
56:10That is pretty impressive.
56:12At the end
56:13Hikki-dikki
56:14Only one can be
56:15crowned champion.
56:16To!
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