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Celebrity MasterChef Season 20 Episode 12
Celebrity MasterChef
#CelebrityMasterChef
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Celebrity MasterChef
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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 you still 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 master chef 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 master chef 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 master chef kitchen,
02:05so a total of one hour and 15 minutes to 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 as 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 for this competition.
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'm not very good at desserts.
03:00Just 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.
03:12You've got this.
03:13Hopefully you all need it.
03:14Dawn, Alan Wynn, please reveal your ingredients.
03:19Hello.
03:23On your benches, you'll 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.
03:41You know what you've got to do?
03:4325 minutes.
03:43Let'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, she's 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.
04:25I 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.
04:29I haven't thought about desserts.
04:31Just try and get a good start, and then they're going to have to join the dots.
04:35How 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 Wynn, what's the plan?
04:56I'm going to do a stuffed chicken wrapped in pancetta.
04:58I've just got 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.
05:08Alan Wynn 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 they need 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.
05:31Rightio.
05:32Alan Wynn'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 vinilorescence.
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 medieval function, and it really felt
05:59as 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.
06:23If 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 fruit.
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,
06:46there'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 a tart?
06:53I'm going to get a tart dish if I can find.
06:55I'm going to leave a 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.
07:21My biggest concern for the blue team is Alfie coming in next.
07:26Because he isn't terribly good with dessert.
07:29At the moment, the fruit is still in its skin.
07:32I 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 Wynne'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.
08:10And he's left some pastry here.
08:11And I'm guessing that this is supposed to be some kind of tart situation.
08:17I'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.
08:34I feel awful leaving him with that responsibility.
08:36I really don't do desserts.
08:38It's crazy.
08:41This is really hard.
08:42You've only got 25 minutes.
08:44Go, go, go.
08:46Okay.
08:49Do you think Alan Wynne's left you a good plan?
08:50Yeah.
08:51I feel like he's come and made some really good decisions for us.
08:54And 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.
08:59So 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.
09:09And we've got some suggestion of some veg here.
09:12Hopefully Ginger adds something else to that,
09:15because 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're going 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 butternut squash thing,
09:33but I actually really need to get moving on it.
09:40It'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,
09:49so I'm not going to think about that for now.
09:50I'm going to put that to one side.
09:52Okay.
09:53I'm going to leave 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 the pot with a little bit of water,
10:20a 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 everything's been started.
10:33You are not going to fudge this up.
10:35Alfie, 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?
10:49Obviously, I think maybe like a chicken mushroom pie,
10:52so I need to probably get those in the oven pretty sharpish.
10:56Make a stock for the mushroom gravy as soon as that's my thing, I suppose.
11:01Wilted down spinach with a bit of lemon on there.
11:03The 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.
11:29I'm making my worst nightmare.
11:31That 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?
11:45I'm hoping that Jamie, in the last 20 minutes, will be able to just glaze some fruit,
11:49get a bit of sauce going on.
11:50We have eight minutes until the changeover.
11:56Is there a cake tin?
11:58Cake tin, I need a cake tin, yeah.
12:02I 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.
12:15Alfie, what have you done?
12:19You put the cakes on top of each other.
12:24I 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 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,
12:46depending 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 bad luck 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 has dried up.
13:19Alfie's lost a gravy along the way.
13:22I 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.
13:36Yep, 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.
13:50Hi, James.
13:50Hey.
13:54Right.
13:56Oh, very nice.
13:57It's chicken.
13:57You look how I feel.
14:05Peaches, plums, some sauce.
14:08There's something in the southern.
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 10 minutes before I left.
14:18And then there's no potatoes.
14:20I know.
14:20What did you add?
14:21Anything?
14:21I did, but not squash.
14:22I didn't know what you were doing with the red onions,
14:24so I sacked them off, but I made a sauce.
14:26Oh, brilliant.
14:27That's what the 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?
14:50I'm seeing pie.
14:52It looks like there's some cakes in there.
14:54Jeez.
14:55So sorry, the dessert.
14:57I just had nothing.
14:57No, it was great.
14:58I had nothing.
14:59I made a cake.
15:00I made a cake?
15:01I made cake batter.
15:03Those were in the oven.
15:04Pies were in the oven.
15:05Well done.
15:05The pie was obvious.
15:06The pastry was on the top, yeah.
15:07Pie with what?
15:09Oh, my God.
15:10Genius!
15:11Alfie!
15:12Alfie!
15:15Pie with salad.
15:20Oh, God, what's he left me here?
15:23Those pies could really do with 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.
15:44What's left for Katie to do is make sure that the chicken's cooked and hope that the squash is 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.
16:14Quick.
16:1771.
16:17That's done, then.
16:19Right, OK.
16:21We're cooking with gas.
16:22What about dessert, Katie?
16:23What's something for the 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.
16:35To be honest, it's a bit...
16:37Oh, no, you're cool, sick, girls.
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 about 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.
18:03I'm trying to make an ice cream to go with the dessert, but I want to add a bit.
18:11I hope she'll taste the gravy and maybe add something more.
18:15Oh!
18:19Blonde 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.
18:29Katie has just toasted the almond for the dessert, and then just put the mustard into the gravy.
18:36I think she's made bacon tart gravy.
18:39Please clear some of this mess away, please.
18:41I've walked into chaos, John, so it's just continuing.
18:45Ah!
18:46Ah!
18:49Right now, this kitchen is full of fluster.
18:52Looks like that pie's cupped.
18:55How long it's been in, but...
18:58That looks to me like it's cupped.
19:02What the blue team have in my 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 cupped inside there.
19:15Just 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 with them looking perfect.
19:23Why is that stuck?
19:24Alfie's cakes are looking pretty good, you know?
19:30Just over five minutes left, celebs.
19:34What have you got to do?
19:34You've got to get it made, and you've got to get it on the plates.
19:36When 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, and 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.
20:14I think we'll be all right.
20:17Jamie's brilliant at doing dessert, so 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.
20:25That's it. Step away from your benches, please.
20:35That was stressful.
20:37I'm quite impressed with how it looks.
20:39I just hope it tastes all right and I'm happy with it.
20:43Hiya.
20:44Hello.
20:45How are you doing?
20:46I don't know.
20:47Offskirt.
20:48Looks great.
20:49It's almost like a smiley face wearing a hat, isn't it?
20:52I thought that's reinterpreted in a lot of different things.
20:55Different ways.
20:56So I just first went with it.
21:01Oh, Jamie.
21:01Hey, mate.
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.
21:16Blue 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.
21:25OK.
21:27The 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.
21:38It's cooked.
21:50The chicken is tender.
21:53I'm really impressed by the seasoning of the cream cheese
21:56through the centre of it.
21:58It's delicious.
21:59The vegetable's cooked very, very well.
22:02The onion gravy are made on the side,
22:04really rich and lovely.
22:05It's a tasty dish.
22:08For dessert, they've made puff pastry
22:11with poached nectarines, roasted almonds,
22:14maple 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.
22:31They're lovely and soft and sweet.
22:33The pastry's crisp and buttery.
22:36There's this lovely, rich, sort of creamy mixture
22:38with toasted almonds across the top,
22:40which are lovely and nutty.
22:41It just needs to come together as a dish.
22:45Yes, it could have been served more beautifully,
22:47but lovely pastry, lovely stewed fruit, beautifully sweet.
22:51But overall, out of chaos, beautiful things did happen.
22:57I'm proud of the dates we got out.
22:59I was quite decisive early on,
23:00which I haven't been in some of my earlier cooks.
23:03So if I can carry on that way, I should be OK.
23:07I think we did a great job as a team.
23:10I think Alan Wynn really set us off
23:11on a good footing at the beginning,
23:13and me and Katie chased him down the road
23:15towards the end of the time.
23:19Probably could have done better
23:20the dessert.
23:22They had to kind of make it themselves,
23:24but I'd like that.
23:26It's more fun.
23:29The blue team's main course
23:30is a creamy chicken and mushroom pie
23:33flavoured with bacon, mustard and thyme,
23:36served with spinach
23:37and a creamy mushroom and onion sauce.
23:40Beautiful-looking pie.
23:42You would never know that this was made
23:45by three people in a fluster.
23:52The filling of the pie is really impressive.
23:55Full of mustard and cream,
23:57the chicken's tender,
23:58there's bacon in there.
23:59It tastes great.
24:00You've got really lovely, crispy pastry,
24:05and underneath there,
24:06this wonderful, rich, creamy filling,
24:08woodiness of mushrooms in there.
24:10It would have been nice to do
24:11with something extra on there,
24:12but great pie, great sauce,
24:13great team effort.
24:14For dessert,
24:17the blue team has cooked
24:19a sponge cake
24:20soaked in syrup,
24:21topped with stewed plums,
24:23nectarines and oranges,
24:25served with custard.
24:26The cake itself has a sort of denseness to it,
24:35like the cake you would get inside a trifle.
24:37There's a lovely, sticky, sharp, sour plums,
24:40sweetness from the nectarines,
24:41and then that sort of real bite of orange.
24:44I've got to say,
24:44I think you've done a really good job.
24:46Thank you so much.
24:47I think, Jamie,
24:48you've made a rod for your own back going forward,
24:50because I think at every family occasion,
24:51you're going to be in charge of custard
24:53for the next 25 years.
24:55For me, your custard is like creme anglaise.
24:58Exactly the right consistency.
25:00It's great.
25:04I think what I've learned about being in that kitchen
25:07is that chaos can result in incredible things.
25:10Before the challenge,
25:11I was really scared,
25:14but 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.
25:22Alfie came in,
25:23knocked it out of the park,
25:24and then I just took us over the finish line.
25:28Great task for our celebrities.
25:30I think both teams did a really good job.
25:32Next time we see them,
25:33they are back very much to cooking as individuals.
25:36They're going to have to deliver or go home.
25:38This is a big round.
25:47No two ways about it.
25:49You have a brief,
25:49and that brief is to cook for us
25:51a 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
26:02because you're going to be cooking
26:04for some of the most terrifying
26:05and intimidating people in the food world,
26:08restaurant critics.
26:10In the dining room today,
26:12we will have...
26:13William Sitwell,
26:17Jimmy Famarewa,
26:19and Layla Kazim.
26:22There are only five places in finals week.
26:26That does mean at the end of this,
26:27one of you will be going home.
26:29Ladies and gentlemen,
26:30one hour, 20 minutes.
26:32Let's go.
26:33Right, OK.
26:37Ah, sort your head out.
26:43Feel the wobble.
26:45I found choosing what to cook for today
26:47may be the hardest of the whole competition
26:49because what to cook for restaurant critics,
26:53people who eat professionally all the time.
26:57I just went back to absolute basics,
27:00and I just couldn't get chicken and waffles out of my head.
27:03I remember the first time I went for chicken and waffles
27:06in Los Angeles.
27:07It was a pile high,
27:08and I was quite overwhelmed by it,
27:11and I thought how lovely it would be
27:12if it was more delicate,
27:13so that's what I'm trying to do here,
27:15but with a few surprises.
27:18Dono Porter is taking a risk with this dish,
27:21but I would not expect anything less from her.
27:25This chicken,
27:26she'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,
27:34not dry at all.
27:36A waffle being nice and fluffy
27:38and lovely colour on the outside.
27:40I'm worried about the waffle mixture's too runny,
27:43but I think I've got time to make another one if I have to.
27:45We've got a maple syrup dressing,
27:47but then comes the unusual bits and pieces.
27:50We've got cherries,
27:51marinated with some red wine vinegar.
27:52We've got a jalapeno dressing.
27:58Woo!
27:58Going with a salad of endive.
28:00It's quite spicy,
28:01but it's got sugar in it and lots of basil.
28:03And we've also got a sriracha mayonnaise.
28:06I need a man.
28:07Oh, no, I've got it.
28:08It wouldn't be Dawn without something unusual on the plate,
28:11but whenever she does something unusual,
28:12actually, it works.
28:13Oh, my arm.
28:14I was going to do an electric whisk,
28:15but 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 critters,
28:26there's going to be an expectation,
28:27so obviously pressure.
28:28Hopefully, I don't pull up the kitchen
28:30with a pressure cooker,
28:31but you've got to stretch yourself,
28:33and that's what I'm doing with this one.
28:36What are you going to cook for us?
28:37Beaumau croquette on ox cheek,
28:39braised in red wine.
28:40Then I'm going to do a truffle mash
28:41with a red wine sauce.
28:43I've gone for a bit of ambition,
28:44different techniques,
28:45stuff I haven't done before.
28:46Is the pressure truly on?
28:47Yeah, it's intense in here,
28:49so I've just got to get on with it,
28:50and hopefully it's something
28:51that's worthy of the occasion at the end.
28:55Ox cheek.
28:56He'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
29:02so that it's just lovely and soft.
29:04Beaumau croquette.
29:06He's just taking Beaumau,
29:07which is basically pure fat,
29:09and he's going to breadcrumb it,
29:11cool it, and then deep fry it for a second,
29:13and hope the fat doesn't come out of that.
29:14It's breadcrumbs.
29:16Otherwise, what will end up
29:17is a sleeve of breadcrumbs with no filling.
29:20It'll just disintegrate
29:21if it's not protected enough
29:23in its little sleeping bag
29:24of 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,
29:36we've asked Alan Wink
29:37to deliver us big, bold flavours.
29:38Well, I'll tell you what,
29:39he's stepped right up to the plate here,
29:40as well.
29:43What time are you saying?
29:45I am feeling nervous about this challenge
29:47because it is the last thing
29:48that stands between 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,
30:02fondant 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
30:32a filling of apple and black pudding.
30:37But she needs to keep an eye on that pork.
30:40If it has too long,
30:41it 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,
30:52lots of stock.
30:53They're going to take a good hour.
30:54It's hard because the pork
30:55has 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.
31:00The beetroot is quite fibrous,
31:02and that means trying to get a smooth puree
31:04is really, really difficult.
31:07I love that ginger has got rhubarb.
31:13It needs to be sweet enough
31:14that 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
31:22in the right order,
31:23it'll all be right in the end,
31:24won't it?
31:26It's the calm before the storm,
31:27isn't it?
31:28It just gives me the shivers,
31:30critics.
31:31I don't like it,
31:32but I think I'll be good
31:33at winning a moreover.
31:34I'll just go in and smile,
31:35tell them a joke.
31:36You're eating.
31:36Katie,
31:41is 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,
31:48lovage pesto,
31:50celeriac.
31:51I've got to put some
31:51fairground onions in there.
31:53Fairground onions?
31:54Yeah.
31:55We always have fairs
31:56in the summer holidays,
31:58so it reminds me of my childhood.
31:59You normally have it on a hot dog
32:00or a burger,
32:01and beef tallow
32:03tater toast.
32:04It's croutons
32:05and deep fried potatoes
32:07with the beef tallow
32:08dripping over it.
32:09This is the most complex thing
32:11that you've cooked so far.
32:12Yeah, I know.
32:15Yeah.
32:16That 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
32:26that beef is cooked
32:27absolutely perfectly.
32:29Oh, God, oh, God, oh, God.
32:30Then it needs to go
32:31into a nice hot pan
32:32with a good amount of butter,
32:33a good amount of seasoning,
32:34and then it needs to be
32:35basted very, very well.
32:38Fairground onions,
32:39which is reminiscent
32:40of our time up north
32:42going to the Fairliver family.
32:44I'm going to split the buttermilk,
32:46create some whey,
32:47and caramelise some onions
32:49because I want them
32:49really succulent and sweet.
32:52And then that's going to be
32:53cloaked by 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
33:02flying 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
33:11and very, very woody.
33:12Ah!
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.
33:27Really decadent,
33:30really showy,
33:32really exciting.
33:33Oh, death.
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.
33:44So, fingers crossed,
33:45it's going to go right today.
33:48Going to Asia.
33:49You know, Thailand is my favourite place
33:51in 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?
34:01The one Thai 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 sear off that beef and rib
34:10and he's got to get that short rib
34:11cooked in time.
34:13The pressure cooker at home
34:14is an electric one.
34:16This is new to me,
34:17so I'm just hoping
34:17it all goes to plan.
34:18The 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 a new, man.
34:28Great massaman curry
34:29has got lovely smokiness
34:31of cumin and coriander.
34:33It's not pasty, is it?
34:35Alongside 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 also 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 far, 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.
35:14Making 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
35:27grow up eating a lot
35:28at home.
35:28And I remember my mother
35:29always serving a little slice
35:31of apple with it.
35:32So I thought,
35:33we're going to have
35:34a bit of scalloping apple.
35:35Does it surprise you
35:36how far your cooking mind
35:38has come on
35:38since you've been
35:39in the competition?
35:40Ridiculously.
35:40Earlier on today,
35:41I was thinking about
35:42a singing job
35:43that I've got to do
35:44down the line.
35:45And then I'm worrying
35:45about my 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
36:00needs a little tiny bite
36:02to it, but not too chalky.
36:04I'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, but 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 may have
36:25to 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
36:31and sour.
36:32For Alfie,
36:33it's going to be the last
36:34five minutes,
36:35which are all important.
36:37Risotto,
36:38just finishing off.
36:40Scallops,
36:41pan frying.
36:42If he takes his eye
36:43off either of those pans,
36:45the whole thing
36:45would go wrong.
36:46It feels like an incredibly
36:55exciting point to come in.
36:56The last day
36:57of the semi-finals
36:59and they've got us three
37:00miseries in 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
37:12to really go for it
37:14and I want to legitimately
37:15be able to say,
37:16you actually could
37:17give up your day job
37:18and pursue a career
37:20in cooking
37:21because that is
37:21how good this dish is.
37:24I'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
37:33what they're doing.
37:40How are the waffles?
37:41The first batch
37:42was 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
37:55endive salad.
37:56Why did I do that?
37:57A smoked sriracha mayonnaise
37:59and a maple
38:00and sesame sauce.
38:02It's a good job
38:03I'm not feeding anyone
38:04important anyway,
38:05isn't it?
38:05There's a lot going on.
38:08So,
38:09good luck, Dawn.
38:11The chicken,
38:12hoping for
38:13beautiful,
38:14moist 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
38:32to get them
38:34to harmonise
38:35is going 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.
38:59I'm impressed.
39:01Hi,
39:02how are you?
39:03Hi.
39:04Hi, Dawn.
39:05Hi, darling.
39:08You have chicken
39:09and waffles
39:10with marinated cherries
39:11and maple
39:12and sesame sauce
39:13with endive salad
39:14with a jalapeno dressing.
39:16Thanks very much.
39:18Thanks, Dawn.
39:19Cheers.
39:21I think
39:22I did what I set out
39:23to do
39:24to make chicken
39:24and waffles
39:25delicate and pretty.
39:27I feel good.
39:27I feel fine.
39:28I'm fine.
39:30I'm fine.
39:36The chicken
39:37is cooked really nicely,
39:38wisely used
39:39panko breadcrumbs
39:40so there's that
39:41real defined 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
39:49of the syrup
39:50and that cherry
39:51works.
39:52It's bitter.
39:52It's not a sugary cherry.
39:54It was a lovely
39:54crunchy salad.
39:56I quite like that
39:56hint of heat
39:57from the jalapeno sauce.
39:59It ticks so many boxes
40:00of texture
40:01and flavour
40:02and fun.
40:03All of the different
40:03flavours
40:04totally work together.
40:06I enjoy it
40:07and I would very happily
40:08finish the lot.
40:10That says a lot.
40:13So chicken's cooked
40:14beautifully,
40:14nice and crispy
40:15on 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
40:24but it's delicious.
40:28Just under 20 minutes
40:29left.
40:30Alan's dish,
40:31getting braised
40:32ox cheek
40:32to its desired
40:33consistency
40:34and softness.
40:35You want it to kind
40:36of collapse
40:36with a spoon nudge,
40:38don't you?
40:39Doing that
40:40in an hour
40:40and 20 minutes
40:41is going to be challenging.
40:42Alan's croquette.
40:44We need a really
40:45crisp coating
40:46with some deep,
40:47rich marrow
40:49inside.
40:49Actually,
40:50as 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
40:54cooked inside as well.
40:55I hadn'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 red wine
41:02sauce to bring it all together
41:03so this promises
41:04heavenly richness.
41:06If 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.
41:13That's right.
41:13Lots of 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.
41:31Hello.
41:32Hello.
41:32Good afternoon.
41:33So 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 da rappe
41:41and a red wine sauce.
41:43No worries.
41:43Fabulous.
41:44Thank you, Alan.
41:44There you are.
41:46That was a shift
41:47similar to playing in a game.
41:48I don't know
41:49if it was a win or a loss
41:49but hopefully the performance
41:50was good enough.
41:55My ox cheek,
41:56it was flaking away,
41:57decently seasoned.
41:58The 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
42:13excited 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,
42:21fab flavour
42:21but it hasn't been reduced enough.
42:23It's just kind of
42:25very thin.
42:28Beef cheek,
42:29lovely and tender,
42:30slightly gelatinous,
42:31cooked really, really well.
42:32That crispiness
42:33of that croquette
42:34with the bone marrow
42:35through the centre
42:35is really good.
42:36The sauce,
42:37it tastes fairly nice
42:38but it didn't get it thickened up.
42:40It's just waterlogged its 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
42:50with black pudding
42:50and apple stuffing.
42:52Hopefully it's not dried out.
42:54Yep, looks good.
42:55You've got three minutes.
42:58Right, let's get the plates up.
43:00Beetroot puree,
43:02tart
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
43:18in desserts.
43:19Fondant potatoes,
43:22they are gorgeous
43:23when they're done well
43:24but when we get
43:25things that are not
43:26fluffy and light
43:27in the middle,
43:28we don't get enough
43:29lovely colour
43:30and crispness
43:30on 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
43:47pork fillets
43:48stuffed with apple
43:49and black pudding
43:50wrapped in Parma ham,
43:52served with fondant potatoes,
43:54roasted rhubarb,
43:56beetroot puree
43:56spiced with chilli
43:57and rhubarb and honey sauce.
44:00It's not my idea
44:01of neat presentation,
44:03I 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
44:09that there's people eating
44:10and judging my food
44:11is kind of terrifying,
44:12actually.
44:14Now, the heart and soul
44:15of 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
44:24love 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
44:31of bumping 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.
44:46The 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.
45:00I 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,
45:10pressure, pressure time.
45:11Jamie 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.
45:25It smells great.
45:26I hope 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,
45:40four beautiful,
45:42tender pieces of beef.
45:47It's OK.
45:49It's OK.
45:50It went on the plate.
45:51Go on, then.
45:51You've really
45:52got to move now, Jamie.
45:52Mix that sauce together.
45:56Last bits, please.
45:57I'm going to go.
45:57Love you, love you, love you.
45:58Done?
45:59Yes.
45:59Fabulous.
46:00Jamie, off you go.
46:01OK.
46:02Hopefully,
46:02I'll have a smile
46:03on my face after this.
46:06Hi, guys.
46:07How are we?
46:08A very stressed man
46:11has cooked you
46:12beef short rib.
46:13Massaman with basmati rice.
46:15It was cooked with love.
46:17So, enjoy.
46:19Cheers, Jamie.
46:20See you.
46:20I will have.
46:21Thank 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.
46:34The meat is falling apart.
46:36The potato is perfectly cooked.
46:38There's lots of flavour here.
46:39The massaman itself
46:41is absolutely gorgeous.
46:43Deep with spice.
46:44There's pepper.
46:45There's sweetness.
46:46You just kind of want to just
46:47lose yourself in it.
46:49I 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.
47:00The tenderness of the beef
47:01is wonderful.
47:02The sauce is rich.
47:03His potatoes
47:04are the star of the show
47:05in this for me.
47:06But the rice is claggy.
47:07We've got a problem
47:08with 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,
47:24overcooks 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.
47:41Is there a reason
47:42you've got a pipe
47:42hanging out your mouth?
47:44It keeps me focused.
47:48Teleriac 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 loving
47:58and I don't often
48:00see it in a pesto,
48:01so I'm really excited
48:02about that.
48:0560 seconds.
48:07Beef tallow tater toast.
48:09I mean,
48:10try 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.
48:21Taters 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 sense.
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.
48:46Thank you very much.
48:50Katie has cooked
48:51fillet of beef,
48:53served with fairground onions
48:54covered in a thin blanket
48:56of celeriac,
48:57pickled onions,
48:58charred shallot,
48:59lovage pesto,
49:01beef tallow tater toast
49:02and a red wine sauce.
49:05It looks a little unusual.
49:08It's quite kind of sparse.
49:10You've got this giant plinth
49:12of fillet steak.
49:14I cannot believe
49:15I've just cooked
49:16for critics of this calibre,
49:17but I went in there
49:18with a smile on my face
49:20and they were pretty friendly,
49:21so it was a lot better
49:22than I first assumed,
49:24but I've got no idea
49:25what they're saying
49:26about my food right now.
49:27The beef.
49:30I actually don't mind
49:31that it's quite rare
49:32in the middle,
49:32but it's not seasoned
49:34at all.
49:35It really needs
49:36so much more
49:37cooking on the outside
49:39to have a bit
49:40of colour on it.
49:41Fairground onions
49:42are fine,
49:42but, like,
49:43the celeriac's literally
49:44just a wispy slice of it.
49:47You know,
49:47slow bake it,
49:49just do something
49:50other than just
49:50presenting it as it is.
49:52The lovage pesto
49:54has too much
49:55acrid raw garlic
49:56in it for me
49:57that isn't all
49:57that pleasant
49:58and the red wine jus
50:00is not reduced
50:01or cooked down.
50:02She's got onions
50:03three ways
50:04and I don't really
50:04understand that
50:05and they're all cold
50:06and one of them's burnt,
50:07but this is great.
50:09I really, really
50:09like what's in here.
50:10The little cubes
50:11of potato are crisp.
50:13There's a bit of gravy
50:13in the bottom of it
50:14which is colouring
50:15and flavouring.
50:16There's croutons.
50:20I love that
50:21beef tallow potato toast
50:23with the gravy
50:24on the outside.
50:24They act really delicious.
50:26Then we actually
50:27have some problems.
50:28Beef doesn't have any colour
50:28on the outside of it
50:29so it doesn't have
50:29a huge amount of flavour
50:30and it's under-seasoned
50:31and the sauce is way too thin.
50:33I would not have put
50:35this burnt onion
50:36on the plate.
50:36It just draws your eye
50:38to it immediately
50:38and makes you think
50:39there are problems here.
50:42I just have to
50:43finish the last
50:43of my risotto
50:44and then add everything
50:46on top
50:46and put it all together.
50:47I really appreciate
50:49the simplicity
50:50of Alfie's dish
50:51but it is a complete crime
50:54against scallops
50:55to overcook them.
50:57And the risotto
50:57there's going to be
50:58a lot of stirring.
50:59There's a reason for this.
51:00We want to soak up
51:01all the stock.
51:02We want those grains
51:02to be just al dente
51:04between the teeth.
51:06Looking good Alfie.
51:07Lovely colours.
51:08Should be tasty hopefully.
51:10There's lots of flavours
51:11in there.
51:12Have you been tasting
51:13as you go along?
51:14I did yeah.
51:15Scallops on?
51:16I hope they're not
51:16overdone.
51:17Where's your apple sauce?
51:18Just here.
51:19If it all goes wrong
51:20just do velare right?
51:22Thank you guys.
51:25Hello.
51:26Hi.
51:26How are you?
51:27Hi.
51:27Hello.
51:28How are you?
51:30It's a spring vegetable
51:31risotto
51:32with seared scallops
51:33and an apple
51:35and honey dressing.
51:36Hope you like it.
51:37Enjoy.
51:41I've tried to cook
51:42to the best of my ability
51:43but it goes so fast.
51:44Crying out loud
51:45it goes fast.
51:46It really does.
51:47Hopefully they've got
51:48a good bottle of wine
51:49to glug down with it.
51:53I am absolutely enjoying
51:55Alfie's spring risotto.
51:57The rice has a great flavour
51:59and has been cooked
52:00really well.
52:02What I'm particularly
52:02impressed with
52:03are the vegetables
52:05because they are
52:06snappy and crisp still.
52:09Well done Alfie.
52:10It just delivers
52:11so much flavour.
52:13I love that he added
52:13those unbilled elements.
52:15The apple,
52:16that honey
52:17but it coheres beautifully
52:19and then crowning it
52:20you have the flavour
52:22of those really
52:22nicely cooked scallops.
52:24It's just a glorious
52:25bit of cooking.
52:27The textures
52:27all shine through.
52:29Nothing is overcooked.
52:30And all of those ingredients
52:31all sing
52:32in the same tune.
52:34It's a lovely,
52:34beautiful,
52:35perfect little supper dish.
52:36Flavies in that risotto
52:41are fantastic.
52:42Sweet peas,
52:43asparagus,
52:44little bite of courgettes
52:45in there.
52:45The richness of those scallops
52:47across the top.
52:48I really like it.
52:49This is a springtime romp
52:52when 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
53:04knackeroon now.
53:05Like,
53:06bedtime.
53:07Yeah.
53:09Critics today,
53:09there was a few things
53:10they spotted
53:11that weren't quite right
53:12but on the whole
53:13they all pushed themselves
53:14in this round.
53:15But we've only got
53:16five places in finals week.
53:18That does mean
53:18one of our
53:19marvellous six
53:21is going to leave us.
53:22I'm quite emotional.
53:24The dining room today
53:25has named
53:26their cook of the day.
53:26Their cook of the day
53:27is Alfie.
53:28They said that
53:29Alfie's flavours
53:30were great.
53:31He delivered exactly
53:31what he should have delivered.
53:33A well-made risotto,
53:34cooked scallops really well.
53:36Flavours which were
53:37exciting and different.
53:38I have to say,
53:39I think his food was great.
53:40Alfie Bo has pulled it
53:41out the bag again.
53:44Dawn truly impressed
53:45the critics today.
53:46Her chicken and waffles
53:47but with a Dawn twist.
53:48The dining room loved it.
53:50We asked her to take
53:51these huge flavours
53:52but then refine it.
53:53She did it.
53:54I was so impressed.
53:55Alfie and Dawn
53:56are going through
53:57to finals week.
53:58That now gives us
53:59the other four
53:59to talk about.
54:00And we've got to be
54:01honest about this, Grace.
54:02All four of them,
54:03there were little things
54:04that weren't quite right.
54:08I really do want
54:09a place in this final.
54:10I've whooped my socks off.
54:12Like, I really have tried.
54:15I hope I've done enough
54:16for the things I've done
54:17in that cook,
54:18from pressure cooker,
54:19fryer,
54:19to sieving potato mass,
54:21but we will soon find out.
54:24To come so far
54:25and just be one
54:27off the final week
54:28would be a bit
54:29of a kick up the backside.
54:32I didn't realise
54:33how involved
54:34I was going to get.
54:35Now I'm, like,
54:36absolutely up to my neck.
54:40And I want to be
54:41up to the top of my head.
54:43Celebrities, that was
54:50an incredible round
54:52and a testament
54:54to how far
54:55you've all come.
54:58There were two people today
54:59who really impressed
55:01the critics
55:02and
55:02myself and Grace.
55:06Alfie,
55:07congratulations,
55:08you threw the finals with me.
55:09Well done, Alfie.
55:13Dawn, congratulations.
55:16Oh, my God.
55:17Dawn.
55:17Great job.
55:20Alan Wynne,
55:22Ginger,
55:23Jamie,
55:25Katie,
55:26sadly,
55:27one of you
55:27is leaving us.
55:28The celebrity
55:40leaving us
55:40is Katie.
55:42Oh, 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
55:48and it's been
55:49an even bigger pleasure
55:50cooking alongside
55:52you absolute pros
55:54and beautiful people,
55:55so thank you.
55:57And good luck.
55:57Well done, mate.
55:59Well done, darling.
56:00Bye, Katie.
56:05It is a little bit
56:06frustrating
56:06to go home
56:07this close
56:08to the finals.
56:10I mean,
56:10come on.
56:12But
56:12I'm really proud
56:13of myself
56:14for getting this far
56:15and I have genuinely
56:16had such a good time.
56:20We will see you
56:22in finals week.
56:24Master finalist.
56:25I am so happy.
56:27I can't change
56:28my smile.
56:29It's so amazing.
56:31I can't believe it,
56:32honestly.
56:32Never in my wildest dreams
56:34did I think
56:34I'd get this far
56:35and I end up
56:37being a cook,
56:37you know?
56:39I don't know
56:39if I've got any more
56:40in me,
56:40but if I haven't,
56:41I'm going to go
56:42and find it
56:42in the bottom
56:43of a drawer
56:43at the supermarket
56:44and I'm going to
56:45bring it in here
56:45and do it.
56:46It's a dangerous thing,
56:48this cooking malarkey.
56:48Once you get into it
56:49too deep,
56:50you can't get out.
56:50It's phenomenal, man.
56:53I'm like blown away.
56:54I really am.
56:55But now,
56:56I really have to dig in
56:57and I want to push myself
56:58and really,
56:59really step it up.
57:03Next time,
57:04it's the Celebrity
57:07MasterChef finals.
57:08This is a real show.
57:15I think that you
57:15pulled it off
57:16with a plomb.
57:17Out of my depth.
57:18I'm at the bottom
57:18of the ocean.
57:19Crazy.
57:20Amazing job.
57:21Well done.
57:22Wow.
57:23That is pretty impressive.
57:25At the end,
57:26only one can be
57:28crowned champion.
57:29Toast!
57:31Toast!
57:59Transcription by CastingWords
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