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Celebrity MasterChef - Season 20 Episode 12
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00:00And only the best six cooks remain.
00:03John and Grace are looking for perfection.
00:06It's going to take somebody to really drop the ball somewhere along the line,
00:10so I'm just going to keep real tight a hold of my ball.
00:15The way I've approached this is very similar to how I used to approach rugby.
00:19It's one game at a time, this is one cook at a time.
00:22I really do want to make it to finals.
00:25Wait, it's just so close now, I don't want to give up.
00:29I'm raring to go, but everyone's bringing their A game,
00:33so you're going to have to pull out all the stops.
00:36That trophy is in sight, and I obviously want to go home with it.
00:41So eye on the prize, I'm going to give it everything I've got.
00:44The tension is mounting, you're a bit nervous about what we've got in store today.
00:48Yeah, we'll see how it goes.
00:51Tonight, two intense challenges stand between them
00:56and a place in finals week.
01:00The big day in the Celebrity MasterChef kitchen.
01:03They can't take their foot off the gas.
01:06They need to knuckle down and show us what they've got.
01:09Welcome celebrities, this is an incredibly exciting day
01:29because we're looking for five finalists.
01:33Your first challenge is a good old-fashioned MasterChef invention test,
01:38but in relay.
01:41We're splitting you into two teams.
01:43Alan Wynn, Ginger, Katie, congratulations, you are the red team.
01:48Dawn, Alfie, Jamie, you are the blue team.
01:55Celebrities, put your aprons on.
01:57Each team member will get 25 minutes in the MasterChef kitchen,
02:05so a total of one hour and 15 minutes
02:08to cook for us a main course and a dessert.
02:11Oh.
02:13Thing is that when you swap over with your 25 minutes,
02:17you will not be able to confer with each other.
02:20Oh, dear.
02:22Sorry.
02:23You'll have to leave clues on the bench
02:27as to what the dish is going to be.
02:31You need to decide who's going to plan this dish,
02:35who's going to take the middle shift and do the work on it,
02:38and who's going to finish?
02:40Who's going to plate up?
02:41So, what do you think?
02:41Your repertoire is probably bigger than mine.
02:43I don't know.
02:44I only know how to cook the things I've prepared.
02:45This is good.
02:46How do you two feel about if I just come in and ruin what you've done?
02:51Well, that's the challenge.
02:52That's it.
02:52I'm happy to go first.
02:54Okay.
02:55Are you happy with that middle bit?
02:56I'll try.
02:56What I will say is check to see if I...
02:58Because I'm not very good at desserts.
02:59Just a really simple dessert.
03:01Have you guys made a decision?
03:02Who's going first?
03:03I'm going to go first, yeah.
03:04Great.
03:05Alan Wynn's going first.
03:06I'm going to go second.
03:07And Katie's going to go third.
03:09Please now leave the kitchen.
03:10Good luck.
03:11You've got this.
03:12Likewise.
03:12Hopefully you all need it.
03:16Dawn, Alan Wynn, please reveal your ingredients.
03:20Hello.
03:23On your benches, you have a humble chicken, some oranges, some plums and some nectarines.
03:29The main course must feature the chicken and the dessert must feature the fruit.
03:34You'll also have access to the larder behind us.
03:39You know what you've got to do?
03:4325 minutes.
03:44Let's cook.
03:46Dawn and Alan Wynn will now have to decide what their team's chicken main and fruit dessert
03:51will be.
03:53Oh, my God.
03:54I've gone completely brain dead.
03:56I think Dawn is good at figuring it out.
03:59Yeah, feeling it out and making a plan.
04:01I'm not thinking straight.
04:03It hurts my soul if they don't go in there and be imaginative.
04:07I'm really thrown by it.
04:08I just don't want to let the others down.
04:10This is really about thinking on their feet.
04:13They've got to work as a team.
04:14Whoever starts the relay has got to lay out all the ingredients for the main course, all
04:18the ingredients for the dessert, and leave somehow an idea of what they want as a dish.
04:23They've got to leave clues around the bench.
04:26I think I've got the ingredients to make a really nice chicken and mushroom pie, so that's
04:29what I'm going to do.
04:30I haven't thought about desserts.
04:31Just try and get a good start, and then they're going to have to join the dots.
04:34How are you feeling?
04:37I'm nervous, but I think we've definitely got Alan in the right place.
04:40Yeah, he's a really good leader.
04:42Yeah, I've got a plan.
04:45I am slightly worried, though, because Alan is so good.
04:48If he has started something really complicated, I don't know how to continue it, but I guess
04:52that's the whole point of the challenge, isn't it?
04:53Yeah.
04:55Alan Wynne, what's the plan?
04:56I'm going to do a stuffed chicken wrapped in pancetta.
04:58I'm just going to do a cream cheese that can go in there.
05:00Asparagus and peas are on the hob, so hopefully they'll see that.
05:03Besides the asparagus and the peas, what else is going with the chicken?
05:05I'm going to have another look.
05:07Okay, fine.
05:09Alan Wynne is doing chicken breast stuffed with cream cheese and herbs wrapped in pancetta.
05:14I've given it a good knock, so whoever comes in shouldn't have to take too long to cook it.
05:19But there needs some sort of starch on there.
05:21Otherwise, we've just got a chicken breast with cream cheese, some bacon and some green veg.
05:26What's the thought with the plums and the peaches?
05:28Well, poach them off and then good luck.
05:31Righty-o.
05:32Alan Wynne's contribution to dessert is going to be harming some plums and some nectarines
05:36and putting them in a pot with some sugar and a little bit of vanilla essence.
05:39And then hoping that Katie and Ginger will pick up the pieces and make the dessert.
05:43I'm not going to lie.
05:44I do not know what I'm talking about with a dessert.
05:48You've had 12 minutes.
05:50You've got 13 minutes left.
05:51Donna Porter, 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.
06:02Not really.
06:02I feel like if I had the whole hour 15 for myself, I could make something nice.
06:06But what I'm scared of is just messing up for Alfie and Jamie.
06:09I don't know what Dawn's going to leave us with.
06:12It could be sort of like Donna.
06:13Up against it.
06:13Up against it.
06:16I just don't want to let anybody down.
06:19She is on the case.
06:21She's making a chicken and mushroom pie.
06:22If I leave the pastry out, hopefully they'll see that that's what I was thinking.
06:26Some spinach on the side sounds like a great idea.
06:29That should be okay.
06:30It's the dessert that concerns me.
06:32I'm so bad at dessert.
06:34I don't have an idea for that yet.
06:35So I'm still thinking about what to do with the fruits.
06:37But you do realize very shortly I am going to manhandle you out of this kitchen.
06:41I know.
06:41For some reason or other, the issue for the Dawn and Alan Wynn right now for dessert, there's no plan whatsoever.
06:47I fear for this.
06:49I'm hoping they can do a tart to finish.
06:52How are you going to tell them you want her tart?
06:53I'm going to get a tart dish if I can find Gwen or Eva Ramekin there.
06:57They've got to leave clear clues as to what they want done.
07:01You've got 60 seconds to find a tart tin and maybe some pastry so she knows you've got to do a tart.
07:06By this point, I would just sprinkle flour right across the bench and put help.
07:10I'd love two pie dishes.
07:12Main course is pretty much sorted.
07:15Alfie, if he just pops on the pastry onto the pie, there's not an awful lot to do.
07:18So he's got time to work out a dessert.
07:20My biggest concern for the blue team is Alfie coming in next because he isn't terribly good with dessert.
07:29At the moment, the fruit is still in its skin. I think he's going to have to handle that by himself.
07:33I don't like this.
07:35It's absolutely horrible.
07:37It really is.
07:38Hopefully it's clear enough what they need to do.
07:47Red team, blue team, time to change over.
07:51Hey.
07:52How are you doing?
07:53Oh.
07:54Alan, Wynn's been really busy, which is great news.
08:00I think Ginger will know what she's doing.
08:03I think I tried to create clear pictures, if you like, on what I was trying to achieve.
08:07I've got chicken that's stuffed with something that looks delicious, and he's left some pastry here.
08:11And I'm guessing that this is supposed to be some kind of tart situation.
08:15I'm not worried about the main course, because I think that's really obvious.
08:20Chicken, mushrooms, bacon, thyme, nice creamy sauce.
08:24Looks like maybe a pot pie.
08:27But I did not do anything for dessert.
08:30I have no idea.
08:31I hate desserts.
08:32I'm terrible at desserts.
08:33I feel awful leaving him with that responsibility.
08:36I really don't do desserts.
08:38It's crazy.
08:38This is really hard.
08:42You've only got 25 minutes.
08:44Go, go, go.
08:46Okay.
08:49Do you think Alan Wynn's left you a good plan?
08:50Yeah.
08:51I 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.
08:57I'm sure Ginger will realize that the chicken's ready to go in, so hopefully she'll put it in halfway through.
09:01How long do you think that chicken's going to take to cook?
09:03I think it's going to take about 25 minutes.
09:06So I think it goes in near the end of my time, and we've got a suggestion of some veg here.
09:12Hopefully Ginger adds something else to that, because I couldn't see any potatoes when I ran in.
09:17Okay.
09:18I need potatoes.
09:19She was looking for potatoes.
09:20There are no potatoes in there.
09:22Where are you keeping your potatoes, Grace?
09:23We've got to think slightly differently here.
09:25There are none.
09:26Oh, exciting.
09:28Oh, da-da-da-da-da-da-da-da.
09:30Okay.
09:31I'm going to do a but not squash thing, but I actually really need to get moving on it.
09:36It's only two portions, but it will shrink.
09:42That's fine.
09:43Did start a sauce, so hopefully it'll be clear.
09:46He 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.
09:50I'm going to put that to one side.
09:52Okay, guys, give in there.
09:54The dessert, I'd like to think it was going to be a poached peach tart.
10:01Obviously, the ramekins, the pastry there as well.
10:03Would you put puff pastry into a little tin?
10:06I don't think you would.
10:07I think you'd have it flat on something.
10:09What is the dessert?
10:10Pastry.
10:11Just pastry?
10:12Well, for now, yeah.
10:17But 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.
10:24Ginger's counting on the fact that Katie's going to fill in those blanks with desserts.
10:28I'm just thinking what dessert I could make in 15 minutes in case something's been started.
10:33You are not going to fudge this up.
10:38Alfie, you've said that you're enjoying the competition more.
10:41Have we spoiled that for you now?
10:42Absolutely, today.
10:44It's ridiculous.
10:45Have you got any clues of what is going on here?
10:48Obviously, I think maybe like a chicken mushroom pie, so I need to probably get those in the oven pretty sharpish.
10:56Make a stock for the mushroom gravy.
10:59As soon as that's my thing, I suppose.
11:00There's wilted down spinach with a bit of lemon on there.
11:05The main course contribution from Alfie is getting the pies in the oven and trying to make a sauce.
11:11But Dawn left nothing for dessert, knowing that Alfie doesn't like making desserts.
11:16Try and make a cake.
11:18So I'm going to try.
11:19I know it's a nightmare.
11:20This is your nemesis.
11:21It's my serious nemesis.
11:24Can we rescue any part of it?
11:26I'm going to try and present it as best I possibly can for you.
11:28I'm making my worst nightmare.
11:32That cake's going to take more than 20 minutes to cook.
11:34Hopefully, I can get it in the oven before Jamie comes in.
11:37But there's still a problem with that fruit.
11:40I keep wanting to say, for Pete's sake, will someone peel something and stew it?
11:44I'm hoping that Jamie, in the last 20 minutes, will be able to just glaze some fruit, get a bit of sauce going on.
11:53We have eight minutes until the changeover.
11:56Is there a cake tin?
11:58Cake tin?
11:59I need a cake tin, yeah.
12:00I have no idea what I'm going to be walking into.
12:05I'm guessing that I've been picked last because I can follow through on a custard.
12:10I'm going to try and just get the cake in the oven.
12:12To finish the desserts off, it should be interesting.
12:18Alfie, what have you done?
12:19You put the cakes on top of each other.
12:21I didn't mean to.
12:28When Alfie gets himself in a bit of a panic, he starts to fluster.
12:31And right now, he's right at fluster.
12:35Where are you at?
12:36I have got a sauce happening here.
12:39I've fried off some shallots and I've made a roux and I've added the stock.
12:42These pastry bits have come out.
12:44That's maybe going to be some kind of plum tart situation, depending on where Katie wants to go.
12:48The squash are roasting and the chicken is in the oven.
12:51How are you going to tell Katie how long that stuff's been in the oven for?
12:53I think they're both things that she'll know when they're cooked.
12:56Okay, fine.
12:57I would say.
12:58Let's hope so.
12:58She knows what she's doing.
12:59She's a clever girl.
13:01Katie will not know how long that chicken or badnut squash has been in the oven.
13:04So I'm hoping Katie doesn't panic and checks that chicken is cooked all the way through.
13:10Pies are in the oven.
13:11The cakes are in the oven.
13:12I'm going to try and put the spinach in the pan ready for Jamie.
13:17Oh, my gravy is dried up.
13:19Alfie's lost a gravy.
13:21I think I'm going to scrap the gravy.
13:23I'll try for a cream sauce if I've got the time.
13:26Alfie's going to have to just calm down and focus.
13:30Celebrities, you've got 60 seconds.
13:3260 seconds for a changeover, please.
13:34Alfie, you need to get that sauce on.
13:36Yeah, it's on.
13:37It's on.
13:41Okay, here we go.
13:42Thank you very much, Alfie.
13:43Thank you, guys.
13:44Bye-bye.
13:45That way, Ginger.
13:45Bye-bye.
13:47Goodbye.
13:47Hi, James.
13:50Hey.
13:54Right.
13:56Oh, very nice.
13:57It's chicken.
14:01You look how I feel.
14:05Peaches, plums, some sauce.
14:08There's something in the suburb.
14:10What did you think I was doing?
14:11That's the question.
14:12Well, you had the stuffed chicken breast wrapped in bacon,
14:15which I put in the oven about ten minutes before I left.
14:18And then there's no potatoes.
14:20I know.
14:20What did you add?
14:21Anything I did, but not squash.
14:23I didn't know what you were doing with the red onions,
14:24so I sacked them off.
14:25That's fine.
14:25I made a sauce.
14:26Oh, brilliant.
14:27I made, like, a gravy.
14:28The red onion was the start of a sauce.
14:30Right.
14:31Yeah.
14:32I'm assuming that's for the dessert.
14:34I cut the pastry into two triangles,
14:37and I know that Katie will be able to build
14:40some sort of gorgeous fruit dessert.
14:42Did you get what I was doing with the fruit?
14:43Yeah, totally.
14:45Alfie, don't.
14:47Don't.
14:48Don't.
14:48What did you leave me with, Dom?
14:51I'm seeing pie.
14:52It looks like there's some cakes in there.
14:54Jeez.
14:54Um...
14:55So, sorry, the dessert.
14:57I just...
14:57No, it was great.
14:58It's fine.
14:58Nothing.
14:58I had nothing.
14:59I made a cake.
15:00You made a cake?
15:01I made cake batter.
15:03Those were in the oven.
15:04Pies were in the oven.
15:05Well done.
15:05So the pie was obvious.
15:06The pastry was on the top, yeah.
15:07Pie with what?
15:09Oh, my God.
15:10Genius!
15:10Yes!
15:11Ha, ha, ha, Alfie!
15:13Woo!
15:15Pie with...
15:17Salad?
15:21Oh, God, what's it left me here?
15:22Those pies could really do is some kind of rustic veg.
15:26Some of the root vegetables mashed or some of the squash.
15:30They haven't done any of that.
15:32They've got spinach.
15:34I don't really know what's going on.
15:37How do you feel about the task?
15:38I'm good.
15:39I'm nervous because I've got to pick up what other people have done.
15:43What's left for Katie to do is make sure that the chicken's cooked and hope that the squash
15:49is cooked.
15:49That's the first thing I did, so I'm hoping there's enough time.
15:52I've got chicken.
15:53Yeah.
15:53And then I think that's sweet potato.
15:56Right.
15:57But I just don't want to mess up the cooking.
15:59Because you don't know how long it's been in, do you?
16:00No, I need a thermometer, really.
16:02I've seasoned the sauce.
16:04OK.
16:05She needs to do the veg, the asparagus and the peas.
16:08That's, like, a five-minute job.
16:10I do feel a little bit lost because I've kind of got to finish something quick.
16:1771, that's done, then.
16:19Right, OK.
16:21We're cooking with gas.
16:22What about dessert, Katie?
16:23What's something with dessert?
16:25We've got some kind of pastry and plums.
16:29She can make the custard and put the fruit on top?
16:31Yeah, hopefully.
16:32I don't know if custard goes with pastry, to be honest.
16:36It's a bit...
16:37Oh, no, of course it does.
16:39Katie's made great desserts in the competition so far.
16:41The foundation's there.
16:42The fruit's already post.
16:44The pastry's already cooked.
16:45She just needs to get the dessert looking pretty.
16:48I was thinking of doing some cream with it.
16:51OK, well, you need to be quick because you're going to run out of time.
16:53Get on with it.
16:54OK.
16:54I'm trying.
16:58It's chaos.
16:59I think I left him in a good place.
17:01It's 25 minutes, man.
17:0325 minutes goes super fast.
17:05It's ridiculous.
17:07Can you work out what's your main course?
17:08The pies are the main course.
17:09OK, so the mushroom sauce on there is going to be for the pie.
17:14I'm going to sauté some spinach.
17:17The cakes just need to be dressed with the glazed fruits.
17:19What's your dessert?
17:20It looks like there's some cakes in there, so I'm going to get this fruit on it,
17:23get this cooking nicely.
17:26With what?
17:26Some brown sugar.
17:28He'll make the custard.
17:29OK, any cream or custard or anything?
17:31With a custard.
17:32Jamie seems to have got some fruit in a pan.
17:35Hallelujah!
17:35Boy, I worry about the cakes, because Jamie doesn't know how long they need.
17:41They're very small sponge cakes that really only need a little bit.
17:45They could end up completely burnt.
17:48Are you keeping an eye on those cakes?
17:52Yeah.
17:53Yeah?
17:55Maybe another couple of more minutes.
17:57OK, OK.
17:58And then I think they're done.
17:59I think it's coming together.
18:01I just need to speed up slightly.
18:06I'm trying to make an ice cream to go with the dessert, but I want to laugh it.
18:11I hope she'll taste the gravy and maybe add something more.
18:14Oh!
18:18Blonde woman!
18:20Oh, my God!
18:22What have you done?
18:23I just put the almonds in the sauce.
18:25What are the almonds for?
18:27I just wanted to toast them for the dessert.
18:30Katie has just toasted the almond for the dessert,
18:33and then just put the macadamia into the gravy.
18:35I think she's made maple tart gravy.
18:39Please clear some of this mess away, please.
18:41I've walked into chaos, John, so it's just continuing.
18:44Ah!
18:46Ah!
18:49Right now, this kitchen is full of fluster.
18:52Looks like that pie's cooked.
18:55I don't know how long it's been in, but that looks to me like it's cooked.
19:02What the blue team have in their favour is they've got two very good-looking pies.
19:06Jamie has got them out at, I think, the right time,
19:09but he has no idea whether that chicken's cooked inside there.
19:15Let's try and turn these cakes over, eh?
19:17What Jamie's going to try and do now is get the cakes out of the tin
19:20with them looking perfect.
19:23Why is that stuck?
19:26The Alka's cakes are looking pretty good, you know?
19:30Just over five minutes left, celebs.
19:34Whatever you've got to do, you've got to get it made,
19:35and you've got to get it on the plates.
19:40When I got there, there was a very clear road map of where we were headed,
19:43and I tried just to stay on that road,
19:45and I know Katie is an excellent driver,
19:48so I'm sure we'll be fine.
19:50Oh, death on a stick.
19:53Just wiping this plate.
19:54You've got to be quick here, you've got to get dessert done.
19:57How are you feeling right now about this?
19:59I'm flustered. Flustered custard.
20:02I have all the faith in the world with Jamie, I really do.
20:05I'm not far off now.
20:07I can trust him like crazy.
20:09I need to stack these plums.
20:11I think we'll be all right.
20:17Jamie's brilliant at doing desserts,
20:18so I think he'll be able to pull something together.
20:21I'm putting a bit of syrupy sauce onto the cake now,
20:23just to kind of soften it slightly.
20:29That's it.
20:30Step away from your benches, please.
20:31That was stressful.
20:37I'm quite impressed with how it looks.
20:39I just hope it tastes all right.
20:40I'm happy with it.
20:43Hiya.
20:44Hello.
20:45How are you doing?
20:46I don't know.
20:47I'm scared.
20:48Looks great.
20:49It's almost like a smiley face wearing a hat, isn't it?
20:51Yeah, I thought that was reinterpreted in a lot of different ways.
20:56So I just went with it.
21:01Oh, Jamie.
21:01Hey, mate.
21:02You're OK.
21:03Oh, dude.
21:05It looks amazing.
21:06That's exactly what you thought, isn't it?
21:08Yeah, that's exactly what I thought.
21:09I mean, there's no kind of match with that or anything,
21:12but I think the pie is enough to fill anyone.
21:14This looks really great.
21:15Well done, guys.
21:17Blue team, I've got to say, it looks sharp.
21:19Red team, a bit of shabby chic, shall we say?
21:22Rustic.
21:23Rustic.
21:24Rustic.
21:25The red team's main course is chicken wrapped in bacon,
21:30stuffed with cream cheese and thyme,
21:33served with roasted butternut squash,
21:35asparagus, peas and an onion gravy.
21:44It's cooked.
21:50The chicken is tender.
21:52I'm really impressed by the seasoning of the cream cheese through the centre of it.
21:58It's delicious.
22:00The vegetables cooked very, very well.
22:02The onion gravy are made on the side, really rich and lovely.
22:05It's a tasty dish.
22:06For dessert, they've made puff pastry with poached nectarines, roasted almonds, maple syrup and whipped vanilla cream.
22:17I think the dessert could be a little bit smarter.
22:19It does look like a strike in a bakery, doesn't it?
22:22Those nectarines are cooked perfectly.
22:29They're lovely and soft and sweet.
22:32The pastry's crisp and buttery.
22:36There's this lovely, rich, creamy mixture with toasted almonds across the top, which are lovely and nutty.
22:41It just needs to come together as a dish.
22:44Yes, it could have been served more beautifully, but lovely pastry, lovely stewed fruit, beautifully sweet.
22:51Overall, out of chaos, beautiful things did happen.
22:57Probably the plates we got out, I was quite decisive early on, which I haven't been in some of my earlier cooks.
23:03So if I can carry on that way, I should be OK.
23:06I think we did a great job as a team.
23:10I think Alan Wynn really set us off on a good footing at the beginning, and me and Katie chased him down the road towards the end of the time.
23:19Probably could have done better.
23:21The dessert, they had to kind of make it themselves, but I'd like that.
23:26It's more fun.
23:28The blue team's main course is a creamy chicken and mushroom pie, flavoured with bacon, mustard and thyme.
23:36Served with spinach and a creamy mushroom and onion sauce.
23:40Beautiful looking pie.
23:43You would never know that this was made by three people in a fluster.
23:51The filling of the pie is really impressive.
23:55Full of mustard and cream, the chicken's tender, there's bacon in there.
23:59It tastes great.
24:02You've got really lovely crispy pastry,
24:04and underneath there, this wonderful, rich, creamy filling, woodiness of mushrooms in there.
24:10It would have been nice to do with something extra on there,
24:12but great pie, great sauce, great team effort.
24:16For dessert, the blue team has cooked a sponge cake soaked in syrup,
24:21topped with stewed plums, nectarines and oranges,
24:25served with custard.
24:26The cake itself has a sort of denseness to it, like the cake you would get inside a trifle.
24:37There's a lovely sticky, sharp, sour plums, sweetness from the nectarines,
24:41and then that sort of real bite of orange.
24:44I've got to say, I think you've done a really good job.
24:46Thank you. Thank you so much.
24:47I think, Jamie, you've made a rod for your own back going forward,
24:50because I think at every family occasion, you're going to be in charge of custard for the next 25 years.
24:55For me, your custard is like creme anglaise.
24:58Exactly the right consistency. It's great.
25:01I think what I've learned about being in that kitchen is that chaos can result in incredible things.
25:10Before the challenge, I was really scared, but we're quite a team.
25:15I'm very proud of us.
25:17I had two fantastic teammates with me.
25:20Dawn led the way, and Alfie came in, knocked it out of the park,
25:24and then I just took us over the finish line.
25:28Great task for our celebrities.
25:29I think both teams did a really good job.
25:32Next time we see them, they are back very much to cooking as individuals.
25:36They're going to have to deliver or go home.
25:45This is a big round. No two ways about it.
25:49You have a brief, and that brief is to cook for us a dish worthy of finals week.
25:53That means it has to sparkle.
25:56It's got to have a bit of pizzazz.
25:58You're going to have to cook four portions of your dish because you're going to be cooking for some of the most terrifying and intimidating people in the food world, restaurant critics.
26:09In the dining room today, we will have William Sitwell, Jimmy Famarewa, and Layla Kazim.
26:22There are only five places in finals week.
26:26That does mean at the end of this, one of you will be going home.
26:29Ladies and gentlemen, one hour, 20 minutes.
26:32Let's go.
26:33Right, okay.
26:37Ah, sort your head out.
26:43Feel the wobble.
26:45I found choosing what to cook for today may be the hardest of the whole competition because what to cook for restaurant critics, people who eat professionally all the time.
26:56I just went back to absolute basics, and I just couldn't get chicken and waffles out of my head.
27:04I remember the first time I went for chicken and waffles in Los Angeles.
27:07It was a pile high, and I was quite overwhelmed by it, and I thought how lovely it would be if it was more delicate.
27:13So that's what I'm trying to do here, but with a few surprises.
27:16Don't know Porter is taking a risk with this dish, but I would not expect anything less from her.
27:25This chicken, she's going to put it in a lovely panko coating.
27:30Fry it.
27:31It won't take very long.
27:32It has to be crisp, delicious, not dry at all.
27:36A waffle being nice and fluffy and lovely colour on the outside.
27:40I'm worried about the waffle mixture's too runny, but I think I've got time to make another one if I have to.
27:44We've got a maple syrup dressing, but then comes the unusual bits and pieces.
27:50We've got cherries marinated with some red wine vinegar.
27:54We've got a jalapeno dressing.
27:57Woo!
27:58Going with a salad of endive.
28:00It's quite spicy, but it's got sugar in it and lots of basil.
28:03And we've also got a sriracha mayonnaise.
28:06I need a man. Oh, no, I've got it.
28:08It wouldn't be Dawn without something unusual on the plate,
28:11but whenever she does something unusual, actually it works.
28:13Oh, my arm. I was going to do an electric whisk, but I've never done it,
28:16so I'm sticking to the old days.
28:18Luckily, I've got my sous chef.
28:20But she's got to make it look smart.
28:25Cooking for food critics, there's going to be an expectation,
28:27so obviously pressure.
28:28Hopefully I don't pull up the kitchen with a pressure cooker,
28:31but you've got to stretch yourself, and that's what I'm doing with this one.
28:36What are you going to cook for us?
28:37Bone marrow croquette on ox cheek, braised in red wine.
28:40Then I'm going to do a truffle mash with a red wine sauce.
28:43Well, I've gone for a bit of ambition, different techniques,
28:45stuff I haven't done before.
28:46Is the pressure truly on?
28:47Yeah, it's intense in here, so I've just got to get on with it,
28:50and hopefully it's something that's worthy of the occasion at the end.
28:55Ox cheek, he's got it in the pressure cooker at the moment,
28:59because he hasn't got a lot of time.
29:01It needs to be braised so that it's just lovely and soft.
29:04Bone marrow croquette.
29:06He's just taking bone marrow, which is basically pure fat,
29:09and he's going to breadcrumb it, cool it,
29:11and then deep fry it for a second
29:12and hope the fat doesn't come out of those breadcrumbs.
29:16Otherwise, what will end up is a sleeve of breadcrumbs with no filling.
29:20It'll just disintegrate if it's not protected enough
29:23in its little sleeping bag of panko egg and flour.
29:27Mashed potato needs to be silky and smooth
29:29and heavily flavoured with truffle.
29:31Red wine sauce, lovely and shiny,
29:33hopefully finished with a little bit of butter.
29:35In this competition, we've asked Alan Wynn
29:37to deliver us big, bold flavours.
29:38Well, I'll tell you what, he's stepped right up to the plate here.
29:43What time are you saying?
29:45I am feeling nervous about this challenge
29:47because it is the last thing that stands
29:49between me and the finals,
29:51and I really want to be there.
29:54So, fingers crossed.
29:55I am cooking pork fillet stuffed with black pudding.
30:00It's coming with roasted rhubarb, fondant potatoes,
30:03and a spiced beetroot puree.
30:04I just wanted to try something different.
30:05I like food to be surprising,
30:07so I'm trying to do something surprising.
30:08How's the competition for you now?
30:10Oh, it's so fun.
30:11I'm having the best time.
30:12But I don't really get nervous
30:13when I go out on stage anymore
30:14because I know I can do that,
30:16but I don't necessarily know that I can do this,
30:19so it feels very, very tense.
30:21Ginger seems to be serving up Sunday lunch,
30:26but with extra pizzazz.
30:29She's tenderised that pork,
30:31and she's going to roll in a filling of apple and black pudding.
30:37But she needs to keep an eye on that pork.
30:40If it has too long, it will lose all of its magic.
30:43OK, that's ready.
30:45You're going in the oven.
30:47Ginger's doing fondant potatoes.
30:48They're big, fondant potatoes.
30:51And she's got lots of butter in there, lots of stock.
30:53They're going to take a good hour.
30:54It's hard because the pork has to be at a higher temperature
30:56in the oven than the potatoes,
30:57but they're in it at the same time,
30:58so there's a balance to strike there.
31:00Beetroot is quite fibrous,
31:02and that means trying to get a smooth puree
31:04is really, really difficult.
31:06I love that ginger has got rhubarb.
31:12It needs to be sweet enough that it's delicious,
31:15but not so sweet.
31:17It just feels like a dessert.
31:18I've got a lot to do,
31:20but if I just do all the right things in the right order,
31:23it'll all be right in the end, won't it?
31:26It's the calm before the storm, isn't it?
31:28It just gives me the shivers, critics.
31:31I don't like it.
31:32But I think I'll be good at winning them over.
31:34I'll just go in and smile, tell them a joke.
31:36You're eating.
31:40Katie, is that smile of happiness,
31:42or is that sort of mania?
31:44I think it's a bit of both.
31:46What are you going to cook for us?
31:47Filleted beef, lovage pesto, celeriac.
31:51I've got to put some fairground onions in there.
31:53Fairground onions?
31:54Yeah.
31:55We always have fairs in the summer holidays,
31:58so it reminds me of my childhood.
31:59You normally have it on a hot dog or a burger,
32:02and beef, tallow, tater, toast.
32:04It's croutons and deep-fried potatoes
32:07with the beef tallow dripping over it.
32:09This is the most complex thing that you've cooked so far.
32:12Yeah, I know.
32:15Yeah, that is hysteria.
32:18That's hysteria.
32:18That is hysteria.
32:22Katie's got a billet of beef.
32:24It's in a water bath.
32:25She's got to make sure that beef is cooked absolutely perfectly.
32:29Oh, God, oh, God, oh, God.
32:30Then it's going to a nice hot pan
32:32with a good amount of butter,
32:33a good amount of seasoning,
32:34and then it needs to be basted very, very well.
32:38Fairground onions,
32:39which is reminiscent of a time up north
32:42going to the fair with a family.
32:44I'm going to split the buttermilk,
32:46create some whey,
32:47and caramelise some onions
32:49because I want them really succulent and sweet.
32:52And then that's going to be cloaked
32:53by a slice of celery.
32:56Celery, anybody?
32:58It needs to be soft enough
33:00that when they cut through it,
33:00it's not too crunchy
33:01and the onions don't go flying off the plate.
33:03I like chaos.
33:05On the side of that,
33:06we've got lovage pesto.
33:08Lovage, the flavour of celery leaves,
33:10really quite strong and very, very woody.
33:13Ugh!
33:14I'm just about to do my potatoes.
33:17And then beef tallow tater toast.
33:20We're getting this beautiful mix
33:21of crouton and potato
33:23all flavoured with this rich beef tallow fat.
33:29Really decadent,
33:30really showy,
33:32really exciting.
33:33Ugh!
33:34Death.
33:35I have to be on top of my game today
33:37to go through.
33:39This is my favourite dish,
33:41but it's gone wrong a few times.
33:43So, fingers crossed,
33:45it's going to go right today.
33:46I'm going to Asia.
33:49You know, Thailand
33:50is my favourite place in the world,
33:52so today I am cooking
33:53beef massaman for you
33:54with a short rib,
33:56with basmati rice,
33:57with a bit of coriander
33:58running through it
33:59and a bit of lime.
34:00Do you know my favourite food
34:01in the whole world?
34:01Go on.
34:02Thai food.
34:03Is it?
34:03I love it.
34:04Oh, you're putting me
34:05under pressure now, John.
34:07He is really taking a big risk here.
34:09He's got to seal off that beef rib
34:10and he's got to get
34:11that short rib cooked in time.
34:12The pressure cooker at home
34:14is an electric one.
34:15This is new to me,
34:17so I'm just hoping
34:17it all goes to plant.
34:20The beef needs to be
34:21falling off the bone.
34:22If it's tough,
34:22it's not going to give out
34:23all of its beautiful flavour.
34:26It's not that.
34:28Great massaman curry.
34:30It's got lovely smokiness
34:31of cumin and coriander.
34:33It's not pasty, isn't it?
34:34Alongside the classic flavours
34:36of Thailand,
34:37galangal,
34:38greater ginger.
34:40Sweet, sour,
34:42salty and hot.
34:43You should be filled
34:44with all those lovely things.
34:46Massaman curry's
34:47also got potatoes,
34:48which then thicken the sauce,
34:50but he's also going to make rice.
34:51Undercooked or gluggy rice
34:53is not a nice thing.
34:55Yeah, just hoping that
34:56it all comes together
34:57at the right time.
34:58So sour, so good.
35:00I do feel the nerves.
35:03I have to go in
35:04with every ounce of focus
35:05that I've got.
35:07I'm going to take a deep breath
35:08and cook my little heart out.
35:10I'm making a spring vegetable risotto
35:16with seared scallops
35:18with an apple and honey dressing.
35:20Inspiration for this dish?
35:21Italy.
35:22I love the place,
35:23I love the country,
35:23I love the food.
35:24And the scallops
35:26are something that I used to grow up eating a lot
35:28at home.
35:28And I remember my mother
35:29always serving a little slice of apple with it.
35:32So I thought,
35:33OK.
35:33we're going to have a bit of scalloping apple.
35:35Does it surprise you
35:36how far your cooking mind
35:38has come on
35:38since you've been in the competition?
35:40Ridiculously.
35:40Earlier on today,
35:41I was thinking about
35:42a singing job
35:43that I've got to do down the line,
35:45and then I'm worrying about
35:46my broad beans,
35:47and it's like,
35:47what's going on?
35:50This is all the hallmarks
35:51of an Alfie Bow dish.
35:52It sounds quite simple,
35:54almost like he's playing it safe,
35:56but it needs a lot of skill.
35:59Now, risotto rice, for me,
36:01needs a little tiny bite to it,
36:02but not too chalky.
36:03I've done this a bit,
36:05but not as intense as this.
36:09He's got broad beans and peas.
36:11He's got asparagus
36:12and young courgettes.
36:13Lovely,
36:14but those vegetables
36:15still need to be bright green
36:16and have a bite to them.
36:18On top of that risotto,
36:20we're also getting scallops,
36:21which are going to be pan-seared.
36:23Those scallops,
36:24for me,
36:24have to be cooked beautifully.
36:27Served with a honey
36:28and apple dressing.
36:29He's using Granny Smith apples,
36:30which are nice and sharp and sour.
36:32For Alfie,
36:33it's going to be the last five minutes,
36:35which are all important.
36:37Risotto,
36:38just finishing off.
36:40Scallops,
36:41pan frying.
36:42If he takes his eye off
36:43either of those pans,
36:45the whole thing will go wrong.
36:46It feels like an incredibly exciting point
36:55to come in.
36:56The last day of the semi-finals.
36:59And they've got us three miseries
37:01in their way.
37:02But fundamentally,
37:03if they make us smile
37:05and if they feed us properly,
37:07we will be happy.
37:08I expect them to really go for it.
37:14And I want to legitimately be able to say,
37:16you actually could give up your day job
37:18and pursue a career in cooking
37:21because that is how good this dish is.
37:22I'm always optimistic.
37:26I mean,
37:26as a restaurant critic,
37:27you know,
37:27I'm looking for greatness.
37:30So,
37:31I hope they're practiced
37:32and I hope they know what they're doing.
37:40How are the waffles?
37:41The first batch was a bit soggy,
37:43but it's fine.
37:44Beautiful.
37:47So,
37:48Dawn is cooking
37:49chicken and waffles
37:50with marinated cherries.
37:52The cherries
37:52is stressing me out.
37:54A jalapeno vinaigrette
37:55on the salad.
37:56Why did I do that?
37:57Smoked sriracha mayonnaise
37:59and a maple and sesame sauce.
38:02It's a good job
38:03I'm not feeding anyone important
38:04anyway, isn't it?
38:05There's a lot going on.
38:08So,
38:09good luck, Dawn.
38:10The chicken,
38:12hoping for
38:13beautiful moist meat
38:14and a really
38:15crispy coating.
38:17Oh,
38:17it's gone off.
38:18Don't do that.
38:19Honestly,
38:20these things.
38:21Waffles,
38:22actually very easy
38:23to make bad.
38:24You need
38:25a fluffy interior
38:26and a crisp exterior.
38:29Got hot in the kitchen today.
38:31I think those combinations,
38:33to get them to harmonise,
38:35it's got to be
38:36really,
38:36really challenging.
38:38I've got to say,
38:39that's a pretty plate
38:40of chicken waffles.
38:40Oh,
38:41thank you.
38:41I'm quite proud of it,
38:42I have to say.
38:43For better or worse,
38:44we're about to find out
38:45whether Dawn
38:47is a visionary
38:48or whether
38:50she's gone a bit too far.
38:52Are you ready to go?
38:53Oh,
38:53my God,
38:54yes.
38:54Okay.
38:55Well done.
38:56Thank you so much.
38:57I'm impressed.
39:01Hi,
39:02how are you?
39:03Hi.
39:04Hi, Dawn.
39:05Hi, darling.
39:08You have chicken and waffles
39:10with marinated cherries
39:11and maple and sesame sauce
39:13with endive salad
39:14with a jalapeno dressing.
39:17Thanks very much.
39:18Thanks, Dawn.
39:19Cheers.
39:20I think I did
39:23what I set out to do
39:24to make chicken and waffles
39:25delicate and pretty.
39:27I feel good.
39:27I feel fine.
39:28I'm fine.
39:30I'm fine.
39:36The chicken is cooked
39:37really nicely,
39:38wisely used panko breadcrumbs,
39:40so there's that real
39:41defined crisp
39:42to that golden crust
39:44that they've got
39:45and that sriracha mayo,
39:46which is gorgeous.
39:47The waffles,
39:48the sweetness of the syrup
39:50and that cherry works.
39:52It's bitter.
39:52It's not a sugary cherry.
39:54It was a lovely,
39:54crunchy salad.
39:55I quite like that
39:56hint of heat
39:57from the jalapeno sauce.
39:59It ticks so many boxes
40:00of texture and flavour
40:02and fun.
40:03All of the different flavours
40:04totally work together.
40:06I enjoy it
40:07and I would very happily
40:08finish the lot.
40:09That says a lot.
40:13So chicken's cooked beautifully,
40:14nice and crispy on the outside,
40:16waffle being lovely
40:17and fluffy.
40:17I really love
40:18that bitter salad
40:19with that heat
40:20coming from the jalapenos.
40:21I think that it's
40:22a crazy, wild ride,
40:25but it's delicious.
40:28Just under 20 minutes left.
40:30Alan's dish.
40:31Getting braised ox cheek
40:32to its desired consistency
40:34and softness,
40:35you want it to kind of collapse
40:36with a spoon nudge,
40:38don't you?
40:39Doing that in an hour
40:40and 20 minutes
40:41is going to be challenging.
40:43Alan's croquet.
40:44We need a really crisp coating
40:46with some deep, rich marrow
40:49inside.
40:49Actually, as I'm saying it,
40:51I'm kind of salivating
40:51because this could be great.
40:53I don't know
40:53whether they'd be cooked
40:54inside as well.
40:55I haven't thought of that.
40:56Truffle in the mash.
40:58I'm very happy
40:58if this comes out well.
41:01And he's got a red wine sauce
41:02to bring it all together,
41:03so this promises
41:04heavenly richness.
41:07If we don't get that,
41:08I'll be a bit annoyed
41:09with Alan Wynn.
41:11You've got about
41:11two and a half
41:12to get on the plate.
41:12That's fine.
41:13Well, it's time.
41:14Those croquettes look great.
41:1730 seconds.
41:18Quick, quick, quick, quick.
41:19Sauce to go.
41:22You are right to the wire.
41:26That's it.
41:26Well done.
41:27Go on.
41:32Hello.
41:32So here we have
41:36a bone marrow croquette
41:37with braised ox cheek
41:38and then you've got
41:39truffle mash
41:40with a kimi de rappe
41:41and a red wine sauce.
41:43No worries.
41:43Fabulous.
41:44Thank you, Alan.
41:44See you.
41:46There was a shift
41:47similar to playing in a game.
41:48I don't know
41:49if it was a win or a loss,
41:50but hopefully the performance
41:50was good enough.
41:55My ox cheek,
41:56it was flaking away,
41:57decently seasoned.
41:59The flavour of that jus,
42:01real depth,
42:02real complexity.
42:04Given the fact
42:04that the croquette
42:05was this sort of hero,
42:06I'm a bit disappointed
42:07by it because actually
42:08it's all crunchy surroundings
42:10and then there's nothing
42:11really inside
42:12to get your chops excited by.
42:14The mash was nicely seasoned.
42:16Also there was truffle,
42:17which was really good.
42:18The greens were nice.
42:20The sauce, fab flavour,
42:22but it hasn't been reduced enough.
42:23It's just kind of very thin.
42:28Beef cheek, lovely and tender,
42:30slightly gelatinous,
42:31cooked really, really well.
42:32That crispiness of that croquette
42:34with the bone marrow
42:35through the centre
42:35is really good.
42:36The sauce, it tastes fairly nice,
42:38but it didn't get it thickened up.
42:40It's just waterlogged his plate.
42:43There's not an ingredient
42:44on Ginger's menu
42:45that doesn't fill me
42:46with happy expectation.
42:48OK, we're doing well.
42:49Pork fillet with black pudding
42:50and apple stuffing.
42:51Hopefully it's not dried out.
42:54Yep, looks good.
42:56You've got three minutes.
42:58Right, let's get the plates set up.
43:00Beetroot puree, tart,
43:02but then maybe going
43:03in a kind of sweet direction.
43:05She is using rhubarb.
43:08It's got a real sourness to it.
43:11I love the colours.
43:13It's such a great vegetable
43:14to use in savour dishes,
43:16and yet we're quite often
43:17used to seeing it in desserts.
43:21Fondant potatoes,
43:22they are gorgeous
43:23when they're done well,
43:24but when we get things
43:26that are not fluffy
43:27and light in the middle,
43:28we don't get enough lovely colour
43:30and crispness on the outside.
43:31It will be hugely disappointing.
43:33Smell great, Ginger.
43:36OK, we need to be going now.
43:37OK.
43:38Showtime.
43:39Thank you very much.
43:39Well done.
43:42Hello there.
43:43Hello.
43:43Hello.
43:44How are you?
43:46Ginger has cooked pork fillet
43:48stuffed with apple and black pudding
43:50wrapped in Parma ham,
43:52served with fondant potatoes,
43:54roasted rhubarb,
43:56beetroot puree spiced with chilli
43:57and rhubarb and honey sauce.
44:00It's not my idea of neat presentation.
44:02I have to say.
44:04I haven't come out
44:05with the sense of fulfilment
44:06that I normally come out
44:07of the kitchen with.
44:09And knowing that there's people eating
44:10and judging my food
44:11is kind of terrifying, actually.
44:14Now, the heart and soul of this dish,
44:16which is this pork fillet
44:17wrapped in pancetta
44:18with the stuffing,
44:20is really good,
44:21but the fondant potato
44:22is undercooked.
44:24The thing I probably love the most
44:25is that beetroot puree,
44:27which seems to have
44:28a kind of peppery heat.
44:30The thing that I'm kind of
44:31bumping up against
44:32is the rhubarb.
44:33It's so puckeringly sour
44:36that it just overpowers
44:38everything else.
44:39I actually love the rhubarb.
44:40I mean, I'm a sour fiend,
44:42but the sauce is kind of sweet.
44:44To be honest,
44:45I don't think it's needed.
44:48The pork is great.
44:50I really love the flavour
44:51of the black pudding
44:51through the centre.
44:52The potatoes are lovely
44:53and soft and buttery
44:54on the outside
44:55until you get right
44:57to the centre,
44:58which is slightly hard.
44:59I love the rhubarb.
45:01I think that ginger
45:02has proven
45:03that rhubarb
45:04most definitely
45:04goes with pork.
45:08We should be going
45:08in three minutes.
45:09It's pressure, pressure,
45:10pressure time.
45:12Jamie is giving us
45:14beef, short rib,
45:15massaman.
45:17An hour and 20 minutes
45:18is a really good amount
45:19of time
45:19to really build
45:20those flavours
45:21and make them
45:22knock out
45:23deep, rich.
45:25Smells great.
45:26Hope it tastes
45:26as good as it looks.
45:28And then we've got
45:29the basmati rice.
45:30Don't mess up
45:31your rice, Jamie.
45:33It's got to respect
45:34the beauty
45:35of a short rib.
45:36It's got to be soft.
45:37It's got to be
45:37falling off the bone.
45:38What's inside, Jamie?
45:39So, hopefully,
45:40for beautiful,
45:42tender pieces of beef.
45:43It went on the plate.
45:50You've really
45:52got to move now, Jamie.
45:53Mix that sauce together.
45:56Last bits, please.
45:57Love you, love you, love you.
45:58Done?
45:59Yes.
45:59Fabulous.
46:00Jamie, off you go.
46:01OK.
46:02Hopefully, I don't have
46:02a smile on my face
46:03after this.
46:06Hi, guys.
46:07How are we?
46:10A very stressed man
46:11has cooked you
46:12beef, short rib,
46:13massive man
46:14with basmati rice.
46:15It was cooked with love.
46:17So, enjoy.
46:19Cheers, Jamie.
46:20See you.
46:20Thank you, mate.
46:24Stressed out of my mind.
46:26That was a tough challenge.
46:28But I did my best
46:29and I just really
46:30hope they enjoy it.
46:33I really, really like this.
46:35The meat is falling apart.
46:36The potato is perfectly cooked.
46:38There's lots of flavour here.
46:39The massive man itself
46:41is absolutely gorgeous.
46:43There's deep wood spice,
46:44there's pepper,
46:45there's sweetness.
46:46You just kind of want to just
46:47lose yourself in it.
46:48I think I was just kind of like
46:50just having a really great time.
46:52The rice is too claggy
46:54and wet for me.
46:56But you know what?
46:57I think it's a good effort.
46:59The tenderness of the beef
47:01is wonderful.
47:02The sauce is rich.
47:03His potatoes are the star
47:05of the show in this for me.
47:06But the rice is claggy.
47:07We've got a problem with the rice.
47:10Yeah, it looks good.
47:11OK, you've got the final
47:12five minutes, Katie.
47:13You need to get that beef on.
47:15A fit of the beef
47:15is not an easy thing to do
47:16because there's not a lot
47:17of intrinsic flavour there, really.
47:19So it's all about the texture.
47:20It's all about the cooking of it.
47:21I would like it medium rare.
47:23If she ruins it, overcooks it,
47:25it'll be a tragedy.
47:26Three minutes, Katie.
47:27Three minutes.
47:28What's that?
47:29Pickled onions
47:30in red wine vinegar.
47:31Fairground onions are on?
47:33Yeah.
47:34Fairground onions
47:35instantly makes me smile.
47:37Just the idea
47:38of that kind of waft
47:39of frying onions.
47:41So a reason you've got
47:42a pipe hanging out your mouth?
47:44It keeps me focused.
47:48Seleriac is one
47:48of my favourite vegetables,
47:50but we always get it
47:51in a puree.
47:52I'm just wondering
47:53if it's going to be
47:54in another form.
47:57Also, I love lovage
47:58and I don't often see it
48:00in a pesto,
48:01so I'm really excited
48:02about that.
48:0560 seconds.
48:07Beef tallow tater toast.
48:09I mean, try saying that
48:11after a few white wines.
48:12Potato is what you're saying.
48:14Whatever it is,
48:15it sounds like something
48:16fried in beef fat,
48:17which is behaviour
48:18that I can absolutely
48:19get behind.
48:21Potatoes and gravy.
48:22Fascinating.
48:24You really need to move
48:25because you're going
48:25to run out of time now, Katie.
48:27Right.
48:28Last thing.
48:30That's it.
48:31Go, Katie, go.
48:32Go, go, go.
48:32Critics are waiting.
48:34Yeah.
48:35Go.
48:35Big smile on your face.
48:37Go, go, go.
48:39I hope that makes a cut.
48:40I just worry about this.
48:41I just think it's burned.
48:43Good afternoon.
48:44Hello.
48:44How are you doing?
48:46Fine, thank you very much.
48:47Katie has cooked fillet of beef served with fairground onions covered in a thin blanket of celeriac,
48:57pickled onions, charred shallot, lovage pesto, beef tallow tater toast and a red wine sauce.
49:04It looks a little unusual.
49:07It's quite kind of sparse.
49:10You've got this giant plinth of fillet steak.
49:14I cannot believe I've just cooked for critics of this calibre.
49:17But I went in there with my smile on my face and they were pretty friendly.
49:21So it was a lot better than I first assumed.
49:24But I've got no idea what they're saying about my food right now.
49:27The beef, I actually don't mind that it's quite rare in the middle, but is not seasoned at all.
49:35It really needs so much more cooking on the outside to have a bit of colour on it.
49:41Fairground onions are fine, but like the celeriac is literally just a wispy slice of it.
49:47You know, slow bake it, just do something other than just presenting it as it is.
49:52The lovage pesto has too much aquid raw garlic in it for me.
49:57That isn't all that pleasant.
49:58And the red wine jus is not reduced or cooked down.
50:02She's got onions three ways.
50:04I don't really understand that.
50:05And they're all cold and one of them is burnt.
50:07But this is great.
50:09I really, really like what's in here.
50:10The little cubes of potato are crisp.
50:12There's a bit of gravy in the bottom of it, which is colouring and flavouring.
50:16There's croutons.
50:20I love that beef tallow potato toast with the gravy on the outside.
50:24That's really delicious.
50:26Then we actually have some problems.
50:28Beef doesn't have any colour on the outside of it, so it doesn't have a huge amount of flavour and it's under-seasoned.
50:31And the sauce is way too thin.
50:33I would not have put this burnt onion on the plate.
50:36It just draws your eye to it immediately and makes you think, little problems here.
50:41I just have to finish the last of my risotto and then add everything on top and put it all together.
50:47I really appreciate the simplicity of Alfie's dish.
50:51But it is a complete crime against scallops to overcook them.
50:56And the risotto, there's going to be a lot of stirring.
50:59There's a reason for this.
51:00We want to soak up all the stock.
51:02We want those grains to be just al dente between the teeth.
51:06Looking good, Alfie.
51:07Lovely colours.
51:08Should be tasty, hopefully.
51:10There's lots of flavours in there.
51:12Have you been tasting as you go along?
51:14I did, yeah.
51:15Scallops on.
51:16I hope they're not overdone.
51:17Where's your apple sauce?
51:18Just here.
51:19If it all goes wrong, just do velari, right?
51:21Thank you, guys.
51:25Hello.
51:26Hi.
51:26How are you?
51:27Hello.
51:28How are you?
51:30It's a spring vegetable risotto with seared scallops and an apple and honey dressing.
51:36I hope you like it.
51:37Enjoy.
51:41I've tried to cook to the best of my ability, but it goes so fast.
51:45Crying out loud, it goes fast.
51:46It really does.
51:47Hopefully, they've got a good bottle of wine to glug down with it.
51:53I am absolutely enjoying Alfie's spring risotto.
51:57The rice has a great flavour and has been cooked really well.
52:01What I'm particularly impressed with are the vegetables, because they are snappy and crisp still.
52:09Well done, Alfie.
52:10It just delivers so much flavour.
52:13I love that he added those unbilled elements, the apple, that honey, but it coheres beautifully.
52:18And then crowning it, you have the flavour of those really nicely cooked scallops.
52:24It's just a glorious bit of cooking.
52:26The textures all shine through, nothing is overcooked, and all of those ingredients all sing in the same tune.
52:34It's a lovely, beautiful, perfect little supper dish.
52:39Flavours in that risotto are fantastic.
52:42Sweet peas, asparagus, little bite of courgettes in there.
52:45The richness of those scallops across the top, I really like it.
52:49This is a springtime romp when you're eating it.
52:53It's quite amazing.
52:56That was intense.
52:57Yeah.
52:58That was more than intense.
53:01That was super intense.
53:03I'm absolutely knackeroon now.
53:05Like, bedtime.
53:07Yeah.
53:09Critics today, there was a few things they spotted that weren't quite right, but on the whole, they all pushed themselves in this round.
53:15But we've only got five places in finals week.
53:18That does mean one of our marvellous six is going to leave us.
53:22I'm quite emotional.
53:23The dining room today has named their cook of the day.
53:26Their cook of the day is Alfie.
53:28They said that Alfie's flavours were great.
53:31He delivered exactly what he should have delivered.
53:33A well-made risotto, cooked scallops really well.
53:36Flavours which were exciting and different.
53:38I have to say, I think his food was great.
53:40Alfie Bo has pulled it out the bag again.
53:44Dawn truly impressed the critics today.
53:46Her chicken and waffles, but with a Dawn twist.
53:48The dining room loved it.
53:50We asked her to take these huge flavours, but then refine it.
53:53She did it.
53:54I was so impressed.
53:55Alfie and Dawn are going through to finals week.
53:58That now gives us the other four to talk about.
54:00And we've got to be honest about this, Grace.
54:02All four of them, there were little things that weren't quite right.
54:05I really do want a place in this final.
54:10I've whooped my socks off.
54:12Like, I really have tried.
54:15I hope I've done enough for the things I've done in that cook,
54:18from pressure cooker, fryer, to sieving potato mash.
54:21But we will soon find out.
54:23To come so far and just be one off the final week
54:28would be a bit of a kick up the backside.
54:32I didn't realise how involved I was going to get.
54:35Now I'm, like, absolutely up to my neck.
54:40And I want to be up to the top of my head.
54:43Celebrities, that was an incredible round
54:52and a testament to how far you've all come.
54:58There were two people today who really impressed the critics
55:02and myself and Grace.
55:06Alfie, congratulations, you threw the finals week.
55:10Well done, Alfie.
55:13Dawn, congratulations.
55:16Oh, my God.
55:18Great job.
55:21Alan Wynne, Ginger, Jamie, Katie.
55:26Sadly, one of you is leaving us.
55:39The celebrity leaving us is Katie.
55:41Oh, no, it's fine.
55:43It was my time.
55:45Do you know what?
55:45It's been an absolute pleasure.
55:47I've had so much fun.
55:49And it's been an even bigger pleasure cooking alongside
55:52you absolute pros and beautiful people.
55:55So thank you.
55:57And good luck.
55:57It is a little bit frustrating to go home this close to the finals.
56:10I mean, come on.
56:10But I'm really proud of myself for getting this far, and I am genuinely had such a good time.
56:18We will see you in finals week.
56:21We will see you in finals week.
56:24Master finalist.
56:26I am so happy.
56:27I can't change my smile.
56:29It's so amazing.
56:31I can't believe it, honestly.
56:32Never in my wildest dreams did I think I'd get this far.
56:36I might end up being a cook, you know?
56:39I don't know if I've got any more in me, but if I haven't, I'm going to go and find it
56:42in the bottom of a drawer at the supermarket, and I'm going to bring it in here and do it.
56:46It's a dangerous thing, this cooking malarkey.
56:48Once you get into it too deep, you can't get out.
56:52It's phenomenal, man.
56:53I'm, like, blown away.
56:54I really am.
56:55But now I really have to dig in, and I want to push myself and really, really step it up.
57:03Next time, it's the Celebrity MasterChef finals.
57:12Whee!
57:13This is a real show.
57:15I think that you pulled it off with a plomb.
57:16Out of my depth.
57:18I'm at the bottom of the ocean.
57:20Crazy.
57:20Amazing job.
57:21Well done.
57:22Wow.
57:23That is pretty impressive.
57:25At the end.
57:26Hikki-dikki.
57:27Only one can be crowned champion.
57:30TOR!
57:30TOR!
57:53TOR!
58:00TOR!
58:03TOR!
58:04TOR!
58:05TOR!
58:07TOR!
58:07TOR!
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