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Celebrity MasterChef - Season 20 Episode 10
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00:00and only the nine best cooks remain Wow to be a semi-finalist is just what
00:08dreams are made of it's so amazing I'm really proud to be in the final nine it
00:14feels exciting and terrifying and correct I'm completely consumed in
00:22MasterChef I can't talk about anything else I'm boring at my husband's death my
00:25kids are like oh my god tonight as the temperature rises I'm a singer I
00:35shouldn't be doing this let's not even touch chaos reigns
00:43a lot going on look I'm flustered boys I'm flustered and two more celebrities are
00:49sent home I think my competitive side is coming out if I deliver what I can and
00:54then hopefully the rest of them don't do as good I see the trophy somewhere on
00:59the horizon whether I get to touch it or not is a different story big
01:05personalities all of them want to stay but it's all about the cooking this is
01:12where it counts and the heat is our it's early morning and the semi-finalists are
01:25on their way to their first challenge so guess is so far football club or a
01:30wedding really could be anything couldn't there and there's a church out there
01:34graveyard traveling to the Warwickshire countryside and back nine centuries to
01:41medieval England
01:50greetings noble celebrities and welcome to Coombe Abbey my humble estate for the day
02:01since the 12th century feasts fit for royalty have taken place within these
02:08walls and now you too a part of the drama welcome to your semi-final sadly ginger can't be with us today because she's unwell she will be joining us later on the semi-finals but now it's down to you eight this abbey is famous for putting on medieval banquets and today that's exactly what you are going to do a feast fit for a queen
02:30to get this task done we split you into two teams
02:37dawn ashley alfie jamie you are the red team
02:44we got this Alan win Katie Anthony and Chris you are the blue team come on
02:52let's do it today you will be feeding 80 people oh just so you know there's a
03:06reason I'm dressed like this I'll be on watch don't let the reigning queen down
03:13or it will be off with your head good luck off you go
03:19let's go let's go come on see come on see there is no way on earth any of these celebrities have done anything like this before 80 people this is serious
03:32oh
03:33oh
03:34wow
03:36oh
03:37look at this
03:38oh
03:39yeah
03:40oh my goodness
03:41what we got
03:42what we got
03:43it's very daunting and there's so much ingredients there it's just narrowing it down and making a decision
03:48right let's think of a team leader
03:51oh no
03:53Alan wins good at leading
03:55I'm ready to be your sous chef bro let's do it the blue team
03:58yeah obviously used to play in teams for a long part of my life so it's nice to have a new team
04:04we usually have a plan going into it so we'll think on our feet hopefully and be ok
04:09right Dawn I think you like to cook for a lot of people so I think you are probably best being team leader
04:14are you sure you don't want to do it
04:15are you sure you don't want to do it
04:16you know you're going to have more of an idea
04:17all right great
04:18oh there's so much pressure being team leader it's very difficult to kind of come in and make a plan on this scale
04:23um it's obviously not normal
04:27medieval banquet means feasts good old fashioned hearty delicious food plan is all important
04:39with leaders chosen each team now has three hours to prepare a meat fish and veg main and a dessert
04:47from ingredients that include some medieval staples
04:50yeah I'm thinking of like a glorified Sunday dinner
04:54like a carvery everyone loves a carvery
04:56exactly
04:57the red team's options include pork loin
05:01I'll have a go at the meat
05:03you want to do the meat
05:04whole trout
05:05okay anyone confident with fish
05:08all right I'll do fish
05:10I'm going to wrap that in pastry and make it into a trout on fruit
05:13root vegetables
05:15what are these here
05:17the sweet that would be nice
05:18yeah
05:19sweet mash
05:20because the other thing we need to do is the vegetarian option
05:22some pearl barley
05:23what's that how long do you have to cook that for
05:25and a selection of fruit and berries
05:27the dessert
05:28is it going to be a sticky toffee pudding
05:30we could attempt to do a fig tart tartan
05:34we could have two pudding
05:35yeah we're getting close to a plan
05:37the red team have decided to throw down the gauntlet
05:40they want to do two desserts
05:42ambition is wonderful but there's a lot of work to do already
05:46we're going to make a pie we're going to make stews
05:49we want to make like wholesome old school food
05:52the blue team's ingredients include venison red wine and dark ales
05:59so it's all leaning towards pie isn't it
06:01it's got to be an ale pie
06:03venison ale pie
06:05roast veg
06:06celeriac mash maybe
06:08cod
06:10if we could roast a fish whole
06:12that's what I was thinking
06:13and then we could just serve it up
06:14it looks really good
06:15and I feel like in medieval days you would serve that up literally like that
06:19pears, cherries and nuts
06:22Katie happy to go with a dessert
06:24yeah I can start the dessert
06:25we'll go with a pear sponge
06:27yeah
06:28we'll have to do a custard
06:29I've done custard before
06:30um vegetarian
06:32oh I forgot about that
06:34we can do quiche
06:35mushrooms, blue cheese and onion
06:37leave the veg to me
06:39I will prep the vegetables
06:40peel everything
06:41just peel everything
06:42yeah
06:43I wrote down peel everything
06:45that's what you told me to do
06:47that's my instructions
06:49just peel everything
06:58in the red kitchen
06:59how are you guys doing?
07:00we're doing great
07:01very good
07:02classical singer Alfie Bowe
07:04has teamed up with reality TV star Ashley Kane
07:07to make 35 portions of the meat main course
07:11we are being promised roasted pork loin with crackling
07:15what I like the sound of is big pieces of wow cooked meat
07:20meat is my forte
07:21it's what I love
07:22and I'm looking forward to doing it today
07:24you start it off slow
07:26so it cooks all the way through
07:28and then you turn up the heat right at the last minute
07:30ok you'll get that crackling
07:32with that we're getting swede and carrot mash
07:35served with Alfie's special gravy
07:37his red wine sauce which we know he does very very well
07:40I'm a big gravy fan
07:42I love making my gravy
07:44never done it for this amount of people
07:47it's smelling so good in here already guys
07:50it's Alfie Bowe
07:51he's an absolute magician
07:53he's a wizard
07:57author, broadcaster and team leader Dawn
07:59is underway filleting and deboning
08:01four sides of trout for the fish mane
08:04I mean it's not very pretty but I've never done a fish this big before
08:13but it's so satisfying
08:15Dawn wants to do trout on croots
08:19that's trout cooked in pastry
08:20and it's gonna be served with a fennel sauce
08:22beautiful
08:23but she's gonna have to take all the bones out of it
08:26which is quite difficult without the fish falling apart
08:28she's doing a good job
08:30but she is taking her time
08:33you know pastry and fish
08:34what could not be delicious about that
08:37across the kitchen
08:39soap star Jamie has begun prepping fruit
08:42for the ambitious two pudding plan
08:44dessert from the red team
08:46we are being promised a sticky toffee pudding
08:48and then we're getting a fig ta ta ta
08:51and that's gonna have custard
08:53but Dawn's division of labour concerns me
08:56between Ashley and Alfie they've got one main course
08:58one main course
08:59now that then leads Dawn and Jamie to do everything else
09:03so when you've done that are you good to get on that risotto
09:06I mean yeah
09:07this is gonna be a problem
09:10red teams the vegetarian option
09:13this mushroom risotto made with barley
09:15barley can be quite tasteless
09:18if it's under it'll be quite hard
09:20this is your first risotto
09:22yeah
09:23okay
09:24Dawn's knowledge of cooking is a little bit better than mine
09:27so if it goes longer than just blame her
09:29this may be utterly delicious
09:34or it could feel like something you got served in the dungeons
09:37Dawn did everybody just toe the line the moment you gave them a plan
09:42well I think so
09:44everyone just stepped up
09:45it wasn't like you had to know
09:46has Alfie Bell gave you a song yet?
09:48he's not singing which is very disappointing
09:50I'm just wondering if there's a song happening at any point
09:53I don't know the rest
10:03that's an amazing power I have as Queen
10:05to just make sure people sing
10:07I keep getting my trails in the deep fat fryer
10:10health and safety
10:12over in the blue kitchen it's heads down
10:18as Welsh rugby legend and team leader Alan Wyn Jones
10:22look at that
10:24tackles a four kilogram cod for the fish main course
10:28never filleted a fish this size
10:31never plucked a fish either
10:33I haven't done my eyebrows before you see
10:36we're probably going to serve this one up
10:38as one whole piece give it a bit of drama
10:40whole fillets of cod with a herb crust
10:45with that we've got asparagus and peas
10:48and maybe a fennel sauce
10:50sounds quite decadent
10:51I can see this on the table already
10:54team leader
10:56yeah
10:57in your element
10:58I don't know about that we'll soon find out
11:00did you often dream during your career
11:02of one point looking after Anthony for a blue
11:05some things you dream about doing
11:06and you might be fortunate enough to do them
11:07but some things you never dream of doing so
11:10how are the kitchen performing right now
11:12are they working together
11:13good good I think there's a quiet focus in here
11:15are they too scared to speak Alan Wyn
11:17is that the thing
11:18no not at all
11:19it's because they know what they're doing
11:21pop star Anthony Costa's first job
11:23is butchering five legs of venison
11:25for the meat ale pie
11:27to be served with celeriac mash
11:30and roasted vegetables
11:32Anthony has got himself a massive challenge
11:34making venison pie
11:35he's got haunch of venison
11:37now haunch of venison
11:38is notoriously tough
11:39if not cooked properly
11:41never cooked venison before
11:43it's a new challenge
11:44and er
11:45it's a bit of a nightmare
11:47my butchery skills ain't great at the moment
11:49I'm literally butchering it
11:50isn't I Chris
11:51you know what I mean
11:52that looks alright
11:53on the veg section
11:54reality TV star and racing pundit Chris
11:57has already peeled a mountain of parsnips
12:00to accompany Anthony's pie
12:02things achieved in the kitchen so far
12:04I think I'm well ahead of the rest of them
12:07but Alan Wynn has also delegated him the vegetarian quiche
12:12with red cabbage slaw
12:14which is yet to start
12:16medieval quiche
12:18really?
12:19the knights of the round table
12:21a quiche?
12:22excuse me
12:23Sir Galahad
12:24what do you fancy for lunch?
12:25oh I think I'd like some quiche please
12:27I'm not quite sure about quiche
12:29it's left up to actor Katie McGlynn
12:32to deliver the finale of the blue team's menu
12:35dessert
12:36a pear sponge
12:38stick it toffee pudding
12:40as well
12:41as well?
12:42yeah
12:43I think you might find that the other team
12:45may be considering two desserts as well
12:47yeah
12:48right we need to do that then
12:50this reminds me of my family at Christmas
12:54going not one pudding but two
12:56but we are potentially looking at a battle
12:59of the sticky toffee pudding and custards here
13:02and I as Queen
13:04am delighted
13:06how come you're in the corner by yourself doing two puddings?
13:09well
13:10it's just how we work
13:11Chris seems to just get the veg in high
13:13do you think Chris is having a bit of an easy life over there?
13:15yeah he is
13:16okay I'm just looking for someone to put in the tower later
13:19I think it'll have to be Chris won't it?
13:21with an hour gone
13:26in the red kitchen
13:27it's Alfie and Ashley whose heads are on the block
13:30I don't want to put pressure on you
13:32but should this pork not have met heat by now?
13:35I think we're going to put it in
13:3620 minutes maybe
13:37yeah
13:38pork needs to be just right
13:40the flesh needs to be succulent
13:42but there has to be a beautiful crackling along the top
13:45difficult thing to get right
13:47just conscious that we might have put it in too soon
13:50so I don't want to dry it out
13:52while the boys move on to the vegetable accompaniments
13:57Dawn is still pulling out trout bones
14:00deboning this fish is taking forever
14:03and nowhere near ready to assemble her encroote
14:07every time you think you've got them all
14:09there's just another little cheeky one in there somewhere
14:12and as Dawn has moved Jamie onto the vegetarian dish
14:15so take the onions
14:18in butter or oil
14:19in oil
14:20in oil
14:21and then in goes the barley
14:23you hold it I'll shove it
14:26no one is working on either of the puddings
14:30desserts can not be an afterthought here
14:32this is a banquet
14:34and the last thing that our diners will remember
14:36is the last thing they eat
14:38it's got to leave a lasting impression
14:40it's halfway through cooking time
14:46but Anthony's only just finished butchering the five venison haunches
14:50for his meat pie main
14:52we've got the venison on
14:53we've got the venison going in
14:55bit of crushed garlic as we speak
14:57this took me ages man
14:59like I ain't even joking
15:01we've got to get a motor on
15:03having seared the meat for just a matter of minutes
15:06right coming through hot plate hot food
15:09have you done that already
15:10yeah it's all fried off bruv
15:12Anthony adds ale and vegetables
15:14before cooking it in the oven
15:16Anthony's got a lot of work to do
15:18the venison meat won't cook completely inside the pie pastry
15:21he's got to cook it first before the pie top goes on
15:24I'm walking, I'm walking, I'm walking
15:27timing is going to be really important
15:29as long as that meat is cooked all the way through
15:32he should be fine
15:34with Anthony up against it
15:36team leader Alan Wynn is faring better with the cod
15:40fish is filleted ready to go
15:42crust is done
15:43sauce for the fish
15:44we've got some garlic
15:45and onions going through white wine now
15:47and we're going to add fennel and lemon
15:49the team mate Chris has only just started on the short crust pastry
15:54for the pie lid and the base of the quiche
15:57just so much pastry to get together
16:01get why he put me on this duty now
16:04Winnie knows I've got some big biceps on me
16:06so I see what he's doing
16:07on dessert the sticky toffee pudding
16:10may be ready for the oven
16:12in you go
16:13but Katie has also promised a pear sponge
16:16what else to do
16:18well I need to speak to head chef
16:20because he wanted pears
16:21but I'm worried about time
16:22and I've never cooked pears
16:24so maybe you've got other
16:25I think cherry and almond sponge
16:26okay have you got enough cherries?
16:28I've got loads of cherries
16:29okay great so do that
16:30go for it
16:31thank you
16:32they have to be decisive
16:34that clock is ticking
16:35and it's going fast
16:37it's going fast
16:38it's going fast
16:39it's going fast
16:40founded in 1150 AD
16:42Coom Abbey has been a monastery
16:44a home to aristocratic families
16:46and for the last 30 years a hotel
16:49and throughout its rich history
16:52it's hosted lavish banquets for royal visitors
16:55lords and ladies
16:56and now medieval enthusiasts
16:59back in the medieval times
17:01you might have had 16 or 20 courses at a royal banquet
17:06they would have eaten things like
17:08venison, wild boar, pheasant, root vegetables from the ground
17:13luxury items for desserts might be honey, spices
17:17food would be always intertwined with entertainment
17:21there'd be all sorts of music, dancing, singing
17:27huzzah!
17:28the 80 people that are coming today
17:30they enjoy this
17:31they enjoy the entertainment
17:32they enjoy getting dressed up
17:33they enjoy being immersed in the moment
17:35where's the food?
17:36these celebrities got a massive challenge on their hands
17:39so what happens in those kitchens today is really important
17:46but behind the scenes
17:48one out everybody
17:49jeez!
17:50one out so you move out
17:52the red team is well behind
17:54Dawn's trout on croot isn't anywhere near going in the oven
17:58I thought this was going to be the quick dish to throw together
18:01but there's nothing you can do to hurry it up
18:03and while Jamie muddles his way through his first risotto
18:07just got to add the mushrooms and a few herbs
18:10Alfie and Ashley are both still focused on their meat main
18:15just really quickly as an observation
18:17at the moment nobody's on dessert
18:20that's concerning me
18:21yeah alright
18:22there's two people still doing one main course
18:24so one of you is going to split off onto dessert is it?
18:27ok
18:28because otherwise you're out of time
18:29ok
18:30it's now starting to get lively
18:32Dawn's realise that they are running short of time
18:34who's doing sticky toffee?
18:36I'm starting the ingredients now
18:39alright great
18:40there has to be priority now
18:41desserts need to take priority for a minute ok?
18:43yeah
18:45over in the blue kitchen with 45 minutes to go
18:49where's the venison pie pudding?
18:51they've also hit a problem
18:53it's not even cooked
18:54did you not fry it?
18:56yeah
18:57fried it for ages
18:58the meat's not cooked
19:01look it's raw
19:02the veggies aren't cooked
19:04what temperature is the oven on?
19:05180
19:06it's 100
19:07it's 100
19:08Anthony's put the pie filling in the oven
19:10and the oven was on 100 degrees
19:12not 180
19:13which means the pie filling hasn't been cooked
19:15the pie filling is now into a pot
19:17so now you've got to get pastry on top of this
19:20and you've got to get that in the oven ok?
19:21yeah
19:22what's happened is it's just my timings
19:24like the oven like
19:26mucked it up for me
19:28like it's just gutted
19:30absolutely gutted man
19:31I've let everyone down
19:32so we'll see what happens
19:34also struggling with timings is Chris
19:38whose blue cheese and mushroom quiche
19:40is only just coming together
19:43once John appeared it got stressful
19:45still is stressful
19:47that's the power of the man
19:49get that quiche done
19:50because right now you don't have a quiche
19:52so
19:53I'm going to get the blue cheese on there now
19:54and we've got this lovely mix here
19:56because you want to get on top
19:57but yeah
19:58a lot going on
19:59a lot going on
20:00I'm flustered boys
20:01I'm flustered
20:02and Chris isn't the only one feeling the pressure
20:05this is
20:07the cherry
20:08almond
20:09custardy
20:10sponge
20:11I've done a dessert that I've never done before
20:13so I've kind of been in the dark winging it
20:15erm
20:16so I hope it's alright
20:18blue team is behind
20:21but the red team is also behind
20:23I need to get the salmon in the oven
20:26jeez
20:27the fact is that they're both late
20:28we can't serve lunch
20:29guys how much custard do we need to make
20:32this could descend into a full scale medieval chaos
20:36AHHHHHH
20:38AHHHHHH
20:43while disorder reigns in both kitchens
20:4580 hungry merrymakers are arriving at the Banqueting Hall
20:51My friends, welcome to kuma
21:08I'm really interested to see what they're going to come up with maybe something quite hearty
21:12Tends to be the sort of fair that you tend to get I have high expectations of today's banquet
21:17When the king moans generally it doesn't end well for them
21:23There are just 30 minutes until service
21:26And in the red kitchen, it's all hands on deck to get back on track with their neglected sticky toffee pudding and fig tart tatin
21:36A little bit of stress a little bit of stress. I'm a singer. I shouldn't be doing this
21:41Yo, do you want me to do sticky toffee pudding or help out with this? No, let's help out with this man. Yeah, can you can you get us the figs?
21:47Well, it's a lot. It's all right. Let's forget the sticky toffee, but we need to take it off the list
21:52So let's caramelize more fruit
21:54The red team of the panic mode they've realized that time is slipping away. They're gonna ditch sticky toffee pudding
22:01No, one's gonna know
22:08The blue team is also far from ready to go guys
22:12I need to tell you something once that pies in the oven you literally have 20 minutes
22:15All right pies are going in
22:20But my pie don't want to see you again
22:26With service fast approaching both teams are falling further into disarray this reminds me of all the gear and no idea
22:34I
22:36Mean there's a panic, you know, where's your quiche quiche? I've moved it because we've cut that oven down a bit so I thought it was off
22:42This is off that ovens off. Oh gee are you moving the quiche? What the fuck this oven was on? No, it's off you galah
22:51Ten minutes to go
22:55You don't get everything in trays because you have to carry all the food over to where you're going to be serving
23:01How the tartans looking let me just check that sorry
23:04The tummy's rumbling now because I know it's coming plenty meat
23:12Let's do it properly plenty meat
23:15With minutes until service Alfie checks the pork loins
23:20Does this look done?
23:24It's not cooked we have to get the meat back in the oven
23:27They just need a tiny little bit more two of them are a bit under last thing you want is like undercooked pork
23:37Dawn your first sort of pork would go across and somebody's gonna have to come back to the last lot of pork. I
23:44Mean that all looks cooked to me. It's got to come out now, hasn't it guys we ready to go
23:49I'm happy with the pies. I mean, they're not perfect, but they're very medieval as they would have it back in the day
23:58Where the hell is this guy man?
24:01All right guys, we need to get over there
24:03Can we have a look to see if it's cooked well me? We've got to go all right. I think by the time it's rested. It's gonna be absolutely perfect
24:10Yeah, well done well done well done
24:18Greetings townspeople
24:23Welcome to the court of Queen Grace I have brought the chef to introduce the banquet
24:30Hello, you all look gorgeous and this is by far your superior menu for the day
24:35On the blue team it may not be superior, but it's made with love and a lot of effort
24:41Well, someone's got to sell it with me
24:46With menus proclaimed the medieval feast can begin for you guys on the way now. Let's go. All right guys. It's time to serve
24:54Oh
24:58Are you vegetarian or you meet meet the banquet is make a beeline for the blue team and
25:07Anthony's venison pie are you on a good day ladies?
25:10served with celeriac mash and
25:14Roasted vegetables here we go
25:18Price popular I love it
25:22Buzzing
25:24The pastry was flaky but really flavorful the venison bit of alcohol in there. Maybe that gave it a bit of a kick
25:31I really enjoyed it. I did find it a bit tough in terms of the meat but other than that. It was really good
25:38They made their own pastry, which is good. The gravy is nice and thick as well flavored the venison itself is still a little bit tough
25:45But then the vegetables are delicious
25:48Considering it was almost disaster they pulled it back from the brink
25:51I think
25:53uh cod
25:59Blue team leader Alan wins cod with a herb crumb beans peas asparagus and fennel dylan chive sauce
26:07Uh, just the sauce with the fish as well
26:09Is also starting to tempt some feasters in a good flow. I think we've had a early surge in the pie. There's a few people that are trying the cod
26:18It's really good
26:20Crumb and the sauce with it. It's really tasty
26:22Normally fish can be a bit bland. So with the herbs it sort of takes it to another dimension
26:27It's a kaleidoscope of different tastes
26:31His fish is cooked really really well. The flavors are great
26:34That crumb it's packed with herbs the fennel sauce. It's quite thick but again full of herbs. That is a good plate
26:43Hi
26:45How you doing? Would you like some pork?
26:47Yes, please. A queue was also formed for Alfie and Ashley's roasted pork loin with crackling
26:53Carrot and swede mash and red wine gravy
26:56The pork's really popular because it is so perfect Alfie
27:00Right, okay, I'm gonna have to watch the portion size now because the queue is just through the door
27:08The pork was cooked to perfection
27:10Crackling as crisp as I've ever had and I would expect a king or a lord would be happy
27:16The gravy was absolutely delicious. I probably would have had a side glass of that just to go with the meal to be honest
27:22It was very tasty in fact, I'd quite like a second portion
27:28I tell you what they've got it right haven't they? Yeah juicy moist pork crackling Alfie's amazing gravy
27:35This is a big hearty carvery dinner. I think this is a really good effort
27:40Would anybody like the trout?
27:42The trout is delicious
27:44After a slow start
27:46Somebody have the garden trout
27:48Team leader Dawn's trout on croot with Sweden carrot mash, veg and fennel and herb sauce is starting to win over the crowds
27:58It was very very good
28:00A nice crispy top to it
28:02The vegetables were well seasoned and really well cooked
28:06It was a delight in the mouth and the pastry was nice and crisp
28:10It was it was just delicious
28:14Pastry is beautiful and thin
28:16The trout is so soft and just a real whack of dill going through it
28:22I think she's done a great job
28:24Any vegetarians?
28:26I'm meant to be plating up vegetarians
28:28But as there are none I'm gonna admire the costumes
28:32Both teams are struggling to find takers for their veggie options
28:36We've also got a really lovely pearl barley risotto
28:38If anyone would like that
28:40Yes, that's for you
28:41It's the red team's pearl barley, mushroom, white wine and saffron risotto
28:46That gets the first order
28:48I'm not a massive fan normally of mushroom
28:50It was actually just right into your creamy
28:52With a soup like Ripley
28:53It was that yellow and it's red
28:54Got the mushroom flavour
28:56But it also got that creamy risotto-y texture coming from it
29:00It was honestly delicious
29:02Nutty pearl barley
29:04Woody mushrooms
29:06Very very happy indeed
29:08It really unappetising
29:10But to get the wine in there
29:11To get the saffron
29:12And the rest of the seasoning was inspired
29:14Any vegetarians or not?
29:16As the queues go down
29:18Chris finally gets some interest
29:20In his mushroom and blue cheese quiche
29:22With red cabbage slaw
29:24But we're gonna eat some venison pie as well on the plate
29:27Oh, okay
29:28Pile her up
29:29They wanted the quiche
29:30But they also wanted a little bit extra
29:32So I was just being generous
29:36Oh, I am a quiche eater
29:37That's the type of guy I am
29:39It was very tasty
29:40Lovely savoury pastry
29:42Really enjoyed it
29:43I don't normally go for blue cheese
29:45But this is really nice
29:46Is there any left?
29:47Can I have another one?
29:50I'm not sure they ate quiche
29:52In the late middle ages
29:53However, Chris has made a quiche
29:56That the Women's Institute
29:58Would be absolutely overjoyed with
30:00Strong salty blue cheese
30:02Woodiness of mushrooms
30:03Great pastry underneath
30:04Good on him
30:05With savouries finished
30:07It's time for the battle of the puddings
30:1050 portions
30:11Let's do it
30:12I'll take some sauce
30:14The mains are all sorted
30:16It's my time to shine
30:18With the desserts
30:22Subjects
30:23Pudding is served
30:24Sticky toffee anybody?
30:27Sticky toffee
30:28It's busy over here
30:29Yeah
30:30Sticky toffee
30:31Katie's sticky toffee pudding
30:33With custard and caramel sauce
30:35Is an immediate hit among the medieval diners
30:38You can't go wrong with a bit of custard can you?
30:41It's absolutely delicious
30:43The toffee sauce was very smooth
30:45And the custard very creamy
30:47And I'm going to finish this off in no time at all
30:50It's got a really crispy crunchy top
30:53But you really get the chunks of the dates in the sponge
30:55But the sponge is then still light
30:57It's sticky, it's chewy
31:00She was feeding a crowd
31:02She needed something that would draw them
31:04And it really did
31:05What's not to like?
31:07While the red team's tarte tatin does steady business
31:10Katie's second almond sponge with cherries and custard
31:14Is proving popular
31:16It's very light and very delicious
31:19The almond gave a nice little crunch on the top
31:21The almond sponge with the cherries was very thick welly
31:25The custard was really lovely
31:27I could have probably drenched the entire plate of custard though
31:31I love Katie's ambition
31:32She stepped up to the plate in the semi-finals
31:35I think it's really delivering on almond and cherry flavours
31:38I could happily eat the whole bowl
31:40And so did dozens of other people
31:42Over on the red team
31:46Alfie tries a new tactic to sell the final portions
31:49Of the fig and berry tarte tatin with custard
31:52We have a better dessert over here ladies and gentlemen
31:55Just come over here
31:56We really do
31:57And I'll sing you a song as well
31:59Now come try our dessert
32:06The pastry was really crispy
32:13The berries in there
32:14Fantastic
32:15The figs were cooked beautifully
32:17Really nice balance
32:18Between that and the custard
32:20Exquisite
32:21I really, really enjoyed it
32:23They didn't do the sticky toffee pudding
32:26They ran out of time
32:27But the tarte tatin
32:29I really like the flavours
32:30The natural sweetness of the figs
32:32The custard is really, really good
32:34So good
32:35The queens consumed all the custard
32:37That is very good custard
32:39Very good custard
32:40We did it guys
32:44We did it
32:45We did it
32:46We did it
32:47What I'd say
32:48This was a massive start to the semi-finals
32:51It was a bit chaotic in part
32:53But you can't fault how much they embraced this theme
32:57Today to be cooking, serving people from medieval times
33:03You don't do that every day do you?
33:05So yeah, I've had a great day
33:06A little tense at times
33:08A little stressful
33:09But you know, it's a baptism of fire
33:11And I think we achieved something really special
33:14Today was so fun
33:16It was thrilling
33:18I'm feeling really positive
33:20And I feel like
33:21I feel like
33:22I'll just bring it on
33:23I can't wait for the next challenge
33:24Our celebrities have done a great job
33:26But they need to step up
33:28Because very soon
33:29We have to make a really tough decision
33:31Welcome back, celebrities
33:55Your brief today is to cook us a pie
33:59A pastry case filled with something delightful and delicious
34:04Served with a garnish and a sauce
34:07Give it everything
34:10Because at the end of this
34:12Two of you will be going home
34:15One hour, 40 minutes
34:17Let's cook
34:19Let's go gang
34:20I love pies
34:26Is it sweet?
34:27Is it savoury?
34:28Pies can be so different
34:30They've got to make a pastry
34:32They've got to make a filling
34:33And it has to be done with a plum
34:36Okay, let's go
34:39I think this dish has to be really tasty today
34:42I think the competition is getting more fierce
34:45And everybody wants to win out there
34:49Jamie Lomas, a pie
34:51Now this is a popular dish in the Northwest
34:54It most certainly is
34:55But I'm going to put my own spin on it
34:57So my favourite dish is beef stroganoff
34:59So I'm making a beef stroganoff pie
35:04Beef stroganoff, classically made with fillet steak, mushrooms, brandy, onions and cream
35:10Going into a pie
35:12And he's going to serve that with corn ribs and a chimichurri
35:16A really spicy, rich, herby sauce
35:19What a fantastic idea
35:21Jamie is making us a lard pastry
35:25Now lard is brilliant
35:27Because as it starts to melt inside that pastry
35:29It also slightly fries
35:31And it ends up being really, really crispy
35:33It's a good old-fashioned pie crust
35:36Right, take a moment, Ginger, please
35:40I was absolutely gutted to not be able to take part in the last challenge
35:46And I've just got to make sure that my pie is strong enough to keep me in the competition
35:51Despite the fact I wasn't there to join in
35:57So lovely to have you back in the master chef kitchen
35:59Thank you, good to be back
36:00Which way are we going, Ginger?
36:01We are going sweet
36:02I'm making a rhubarb and raspberry Swiss meringue pie
36:05What pastry are you making?
36:06I'm making a shortcrust pastry
36:08With a watermelon and herb salad
36:11And a sweet basil pesto
36:14Whoa!
36:15Yeah
36:16This is quite an interesting combination
36:18There are so many risky elements to what Ginger is doing
36:23The pastry needs to be thin and crisp
36:26That rhubarb and raspberry needs to be zinging with flavour
36:31And that meringue needs to be perfectly judged
36:34I've got to keep it moving or it'll cook like scrambled egg
36:38Why would you attempt something like Swiss meringue, which is so difficult?
36:41It's fun to learn to do a new thing and add a little bit of jeopardy to my life, why not?
36:45The meringue for me is the biggest concern
36:48If it's not set, we've got ourselves an egg white omelet across the top of our tarts
36:53It's going to be a lot of whisking today
36:56And I just hope the hairstyle can take it
36:58It's just a bit of a slog, to be honest
37:00Oh, look at this
37:06Chris, you're butchering a bird there
37:12Yeah
37:13This is the partridge bird
37:14And I've got a pheasant here as well
37:16So we're having a nice game pie today
37:18So this is almost like, reminds me of a home
37:20It's nostalgic
37:21It brings me back to the Cotswolds
37:22Being on the farm
37:23We've got thousands of pheasants and partridge kicking around
37:26We might as well make the best of both of them
37:30Game notoriously goes dry very, very quickly
37:33He's got to be careful that it's nice and soft and succulent
37:37There's only a lid on the Christmas pie
37:39There's not a bottom
37:40And that concerns me
37:42It seems to me right now
37:43We might have a stew with a pastry top
37:52I'm doing a salt beef, corned beef hash sort of pie
37:56It was something I grew up eating as a kid
37:58My mum used to mix up the corned beef with the mashed potatoes
38:01And bake it with cheese on top
38:03And it was beautiful
38:07My mum, she's 92
38:09And she raised nine children
38:11And fed us all very well
38:13So it's my time to sort of say thanks for the education
38:19This is a big bowl pie
38:20Blandness is coming from the potatoes
38:22And short crust pastry
38:24But then inside that filling
38:26There is a load of flavour
38:27We've got blue cheese
38:28Then we've also got corned beef
38:30Out of a tin
38:32Which is quite fatty
38:33And salt beef
38:34Being lovely
38:35And stringy
38:36And really, really rich
38:37It's a big old pie
38:39He needs a big jug of gravy
38:41To make sure we've got moisture with that pie
38:48Until I was ten
38:49I was raised by my grandparents
38:50And they were East Londoners
38:52So when I got this challenge
38:53I went immediately to pie mash and liquor
38:55Traditional East London food
38:56So it's a posh version of that
39:01So you have got a ham, celeriac and tarragon pie
39:05With sumac mash and mustard and parsley sauce
39:09I love how you push yourself
39:11Look, I think there's a pie and then there's a pie
39:13And I really wanted to make something special
39:16Don's making a petivio
39:19It's an elegant glossy dome shaped pie
39:22It's something you get in the finest restaurants
39:25And not easy to do
39:27We've got layers here of mustard and ham
39:31We've got celery out which is going to be nutty and woody
39:34Whole thing covered in a rough puff pastry
39:36Looking smart
39:37Parsley sauce being the liquor that's used with a classic East London pie
39:42I really love this pie
39:44It's like a baby of mine
39:46And so if I mess it up I'll be devastated
39:48But I'm so excited
39:49I think it's going to go well
39:52Celebrities, you are halfway
39:55The biggest challenge of my pie today is
39:57I don't know if any of it is going to work
39:59I'm trying to bring my Caribbean roots to pie making
40:02But it's not a tried, tested and proven rule
40:05It's something I have literally made up
40:10I've just gone for a curry goat pie
40:12Now that to me looks like lamb not goat
40:14Yeah
40:15So what you're doing is the idea of curry goat
40:18But you're using lamb instead
40:19Yeah
40:20I mean I wanted to cook curry goat
40:21But I didn't have enough time to get it cooked
40:24He wants the lamb to take on the flavour of curry goat
40:27That means it's got to be spiced really really heavily
40:30There needs to be a good amount of curry sauce around that lamb
40:33How many times have you made a pie in your life Ashley?
40:37Erm, it'll be one today
40:48Anthony, what is cooking today?
40:50A pear tart with cherry and amaretto compote
40:53With ginger infused clotted cream
40:56So is the pear sitting in a sponge?
40:58It's in an almond sort of frangipan sort of vibe, yeah
41:02Because I've always struggled up and down with weight
41:05So today is like a bit of a sod it
41:08Let's just go for it
41:11Poaching pears is deceptively difficult
41:14It has to have lost all of its bite
41:17But it can't be mush
41:19Frangipan, a mixture of eggs and butter and almonds
41:22All whipped up together
41:23Goes into the sweet crust pastry case
41:26Pears go across the top of the frangipan
41:28That could be absolutely delicious
41:31But frangipan is quite dense
41:34He's got to make sure that frangipan is cooked all the way through
41:37As a rugby player do I eat a lot of pies, of course
41:44But I never thought I'd be contemplating pie design so heavily
41:49Alan Wynne's making a chicken, leek and panchetta pie
41:54It's traditional, it's not breaking any boundaries
41:57But it's a classic for a reason
42:00What's the inspiration behind the pie?
42:02Erm, well I was going to do something like steak and kidney
42:04You know, the odd trip to the chip shop is usually
42:07That would be my go-to
42:09But chicken, leek, panchetta, fan of bacon
42:12Obviously leeks are synonymous for whales
42:15I'm so looking forward to this pie
42:16Wow, okay, no pressure, thanks
42:23My, my, Katie, I spy apple pie
42:26Yeah, well an apple tartar tan
42:29An upside down pie
42:30Yeah
42:31It's a french pie
42:32I used to go into France with my mum
42:34And I'd love all the croissants, the crepes
42:37Like I love french food, french pastries
42:42A great apple tartar tan, big pieces of apple
42:45Puffed pastry across the top
42:47And as it's hot, the puff pastry puffs up like a pillow
42:51This is where Katie has to get this absolutely right
42:54If she cooks the apples too much, the apples will disintegrate
42:56And we will have apple sauce on top of a piece of pastry
43:01Two people go home today
43:02Yes
43:03How do you feel about?
43:05I'm nervous, but I'm just going to keep calm
43:07And do what I do best, which is desserts
43:10Come on little pies, don't let me down
43:14Okay, so that's ten minutes to go
43:17Some of you are really going to have to get a move on now
43:23Mmm, I don't know
43:25I think it's alright
43:27Just got to get it all put together and then I'll be fine
43:31Oh, it's cooking and we are moving and shaking
43:39Oh, stressful mate
43:41Yeah?
43:42Yeah
43:43Looks good though
43:44You have just five minutes everybody, five minutes left
43:52I think that's bloody perfect
43:55Those look amazing
44:01Shut up pal
44:03Still time to drop off
44:05Quick on a plate please
44:07Literally you've got 60 seconds
44:09Come on, let's go
44:19That's it celebs
44:21Time's up, thank you
44:26Okay
44:28Like no matter how much you practice, it's still always awful
44:33Jamie, come on
44:35Go on Jamie
44:37It's like standing in front of the headmaster and headmistress at school
44:41That's exactly what we were hoping for
44:43First up is Jamie, who's made a beef stroganoff pie
44:48With chimichurri sauce and corn ribs
44:56Jamie, you've made lard pastry
44:58It's a great classic pastry
45:00That's fantastic result
45:02Your steak is tender and melt in your mouth
45:04I love the little bits of mushroom through the whole thing
45:07I've definitely got the flavour of beef stroganoff
45:10I love the chimichurri
45:13To cut through the beefiness with this sharpness, the vinegary-ness
45:17The ribs, I love them as a side
45:20This is really lovely cooking
45:21Thank you, thank you
45:25They really liked it
45:27So hopefully, you know, we've done enough to go through
45:30We'll have to wait and see
45:32Next to serve is Dawn
45:35Inspired by her East End grandparents
45:37And traditional pie mash and liquor
45:39She's made a gammon, mustard, celeriac and tarragon petivier
45:44Served with sumac mash, peas and parsley sauce
45:55Dawn
45:57Ice
45:59Thank you
46:00Puff pastry, lovely and flaky and crispy
46:03A ferocious amount of mustard in there with that sort of salty gammon
46:06The woodiness of celery acts, wonderful
46:08Great sauce, rich, creamy, full of parsley
46:11Delicious, I'd pay money for it
46:14Thank you
46:16Outstanding
46:18I love that you've taken pie and mash, this East End thing
46:21But then given this fancy spin on it, it's really beautiful
46:26Thank you
46:27Thank you
46:31I'm so happy
46:33I feel like I brought me to old school East End
46:37I think my Nana and Pop would have enjoyed the pie
46:40Having grown up on a farm surrounded by game
46:43Chris has made a pheasant, partridge and bacon suet pastry pie
46:48With honey roasted carrots and parsnips
46:50And a port and red currant jelly gravy
46:53I think the game inside the pie is quite tough
46:58Yeah
47:00I do like your pastry though
47:03It's not perfect
47:05It doesn't even cover the whole of the pie
47:08No
47:10But, not a bad effect
47:12I've got a few problems, I'm sorry
47:14Yeah, that's fine
47:15The sauce is really sweet
47:16Yeah
47:17It is the flavour of sweet port, thinking of a corn flour
47:20And there's not enough filling in the pie
47:22And the pastry is almost like a cheese cracker
47:24Yeah
47:25Rather than it being a pie top
47:27But, your veg are cooked really beautifully
47:29I like those
47:31Thanks
47:33Bit deflated
47:34I went in there, I thought pies were easier than that
47:37But, heyo, we tried
47:39We soldier on, as they say
47:41Inspired by his mum's corned beef hash
47:44Alfie's short crust pie is filled with corned and salt beef
47:48Potato, cauliflower and blue cheese
47:51With buttered radishes and onion gravy
47:54This is just extraordinary
47:57It has all the taste of corned beef hash when I was a little girl
48:06There's lots of lovely creamy potato in there
48:09And then the richness of a blue cheese
48:12I love the gravy
48:14It's a really beautiful pie
48:16Honestly, best thing you've cooked in the competition
48:20Go and open yourself a pie shop, my friend
48:21Thank you
48:23That is fantastic with a capital F
48:28I was blown away by that
48:30Quite emotional actually
48:31I think my mum would be very proud of it
48:33Yeah, and I'll make it for her next time I go home
48:38As a nod to his Caribbean heritage
48:41And his love of curried goat
48:43Ashley is serving a curried lamb short crust pie
48:46With whisky gravy and fruity coleslaw
48:52Lovely thickness of pastry surrounding the whole pie
48:56Inside there you've got really wonderful tender pieces of lamb
49:00You marinate that lamb and you've got that sort of reminiscence of curry goat
49:04But those spices definitely need to be cooked out more
49:07They're just sort of powdery rather than being rich and fragrant
49:09Yeah
49:10I probably got the soggier pie
49:13So my pastry maybe wasn't as crisp
49:16But the gravy is rich
49:18Nicely scented
49:20I love the slaw
49:23That is heaven
49:24To be honest, I'm glad that's over
49:28It could have been better
49:30But it definitely could have been a lot worse
49:31So let's see if it's enough to get me through
49:34Alan Wynne has made a chicken, leek and pancetta short crust pastry pie
49:39Served with tender stem broccoli and crispy pancetta
49:43And a chicken and pancetta gravy
49:45Alan Wynne, you've created a pie that if I was in an expensive bakery
49:58I'd part with a large amount of money for
50:01It's beautiful, glossy
50:03The chicken is wonderful but plenty of lovely rich leek
50:07I think the broccoli has ended up a bit limp
50:09But the star of the show is the pie
50:11And it's a very good one
50:13Fantastic crust, wonderful filling
50:16This is crowd-pleasing, fantastic food
50:19With real elegance and sophistication
50:21Thank you very much
50:25Yeah, feeling good
50:27The brief was a pie, I got a pie out there
50:29And yeah, I'm pleased with that
50:34Ginger's sweet pie
50:36Is filled with rhubarb and raspberry curd
50:39And topped with Swiss meringue
50:41Served with watermelon and herb salad
50:44And sweet basil pesto
50:51I've got to say to you, Ginger
50:54I was really concerned about this
50:56But you made Swiss meringue and it's beautiful
51:00It's holed up really nicely
51:02Almost like soft marshmallow
51:03Your pastry thin and crispy on the bottom
51:07Inside there that curd which is sharp
51:10With raspberries and rhubarb
51:12It's unusual, technically really challenging
51:15And I really like it
51:16Thank you
51:18You've made this pesto
51:20And it really looks like a chunky savoury pesto
51:23But it's not, it's sweet and there's mint
51:25I love that you've put the watermelon into little balls
51:27It's just a real feast for the senses
51:30That challenge really, really took every bit of energy that I had left in my body
51:38After not being well this week
51:40But I'm just so relieved
51:41Bed, immediate bed
51:44Immediate bed
51:48Antony is serving a poached pear and frangipan sweet shortcrust pie
51:53With amaretto and cherry compote
51:55And ginger infused clotted cream
51:57Your pastry is great, it's nice and crumbly and crisp
52:04The frangipan, it's a bit dense and it's a bit rubbery
52:09The big issue for me is the pear
52:11Those pears are hard still
52:13And the core is still inside it
52:16All you had to do was cut that pear in half
52:18And it would have cooked all the way through
52:20These big boozy cherries are just a joy
52:24The cream definitely could have done with more of a whack of ginger
52:28The pie itself, it's not perfect, you know that
52:32But it's wholly edible
52:37I'm very disappointed
52:39It was the pear, it was just plonked on
52:41But it is what it is
52:43Well done
52:44It's hard, isn't it? Wow
52:45Finally, it's Katie
52:49Inspired by her love of French pastries
52:52She's made apple tartatin
52:55Served with almond and vanilla crème fraîche
52:58Crisped apple slice
53:00And caramel sauce
53:06Your rough puff pastry is lovely and crumbly
53:09Almost like shortbread crumbly
53:11And your caramel sauce, you bottle that and sell that
53:14Really lovely warmth in the back of my throat
53:17My issue here is that the apples have disappeared
53:20Yeah
53:21They've got a gone
53:23And I've got myself a caramel pie
53:26There are lovely things on this plate
53:29That almond cream is inspired
53:31It does look really messy
53:33But somewhere underneath all this chaos
53:37Is a good tart tartan
53:39It's always chaos, isn't it?
53:40Yeah, it is
53:41There's always chaos
53:45I'm a little bit gutted about the apples, I'm not going to lie
53:48And the presentation
53:50But it tasted good
53:52And that's what desserts are all about
53:58An extraordinary start to the semi-finals
54:00Nine very different pies, each with a different story
54:03Fascinating
54:05Well done, everyone
54:06Well done, guys
54:07It's hard work, isn't it?
54:09Pastry is hard work
54:11We had some absolutely delicious pies
54:14Dawn
54:16Alan Wynn
54:19Ginger
54:21Jamie
54:23And Alfie
54:25All going through the next round
54:26Don't you feel like the competition just really stepped up?
54:29Every time you cook it, it's like being in a battle, isn't it?
54:31Yeah
54:32It is, isn't it?
54:34That gives us five through to the next round
54:36We've only got two places left
54:38This is incredibly tough
54:42So I am really hungry to stay in the competition
54:45Yeah, I'm getting my confidence
54:47I'm just kind of running with it
54:49We'll see
54:51Because I know I'm so much better than that
54:53It would be quite a disappointing way to end the journey
54:56What am I doing?
54:57Why am I doing it?
54:59I don't know
55:01But I absolutely love it
55:03And if I got through
55:05I'd be really happy
55:07I want to keep learning
55:09I want that thumbs up from John and Grace
55:11If I stay, I will keep pushing forward
55:16Good luck, guys
55:17Celebrities, a decision has been made
55:31The first celebrity leaving us
55:39Is Chris
55:41Chris, thank you so very much indeed
55:43Well done, Chris
55:44Thank you, Chris
55:45See you later
55:46Thank you
55:47Bye-bye
55:48Bye-bye
55:52The second celebrity leaving us
56:00Is Anthony
56:02Anthony, I'm so sorry
56:05Love you all
56:07Thank you, Anthony
56:08Thank you, Grace
56:09Thank you, John
56:10Thank you
56:11Bye, loves
56:14I knew it was my time to go today
56:16Everyone was just unbelievable
56:19Can't cry about it
56:21I've had a brilliant time
56:23It's a shame that my journey's ended today
56:27I'm obviously sad to be going home
56:29But to be honest
56:30Probably expected
56:32I've learnt so much
56:34It's been great fun
56:35It's been an amazing experience
56:36And then there were seven
56:37I never thought I'd be stood here saying I'm in the final seven of MasterChef, I'll be honest
56:53But I'm still standing
56:55I'm absolutely over the moon
56:56I'm gonna have to bring my A-game, I think
56:58And hopefully, you know, the other guys have an off day
57:03There's definitely more to come
57:06I'm gonna come back bigger, better, stronger, harder, faster, all of those things
57:10Next time, the pressure reaches new heights
57:18As the celebrities take on the recipes of one of the country's most iconic Italian chefs
57:25Hallelujah, we've done it
57:28Before battling for a place in the final six
57:35I love it, I love it, I love it
57:36I start living with both bedrooms and spoons
57:43To be responsible, everything feels like that
57:47I know too much here
57:49And we thought you just got to read and review
57:52Well, the thoughts of the Hall at the moment
57:55That first simple evening
57:58That happens for me
58:01If you're not having any questions
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