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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 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 that's not even coach chaos reigns
00:43not going on look down 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 off
01:17it's early morning and the semi-finalists are on their way to their first
01:26challenge so guess is so far football club or a wedding really could be anything
01:32couldn't it and there's a church out there graveyard travelling to the Warwickshire
01:37countryside and back nine centuries to medieval 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
02:12welcome to your semi-final
02:16sadly Ginger can't be with us today because she's done well she will be
02:20joining us later on the semi-finals but now it's down to you eight this abbey is
02:25famous for putting on medieval banquets and today that's exactly what you are
02:30going to do a feast fit for a queen to get this task done we split you into two
02:38teams Dawn Ashley Alfie Jamie you are the red team Alan Wynn Katie Anthony and Chris you
02:50are the blue team come on last do it today you'll be feeding 80 people oh just so
03:05you know there's a reason I'm dressed like this I'll be on watch don't let the
03:11raining Queen down or it will be off with your heads good luck off you go come on
03:21see come on see there is no way on earth any of these celebrities have done
03:27anything like this before 80 people this is serious look at this oh my goodness
03:41what we got look up very daunting and there's so much ingredients there it's
03:46just narrowing it down and making a decision let's think of a team leader
03:51oh no Alan Wynn's good at leading I'm ready to be your sous chef bro let's do it the blue
03:58team yeah obviously used to playing in teams for a long part of my life so it's
04:04nice to have a new team but usually have a plan going into it so we'll think on our
04:08feet hopefully it'll be okay right Dawn I think you like to cook for a lot of
04:12people so I think you are probably best being team leader you know you're gonna
04:16have more of an idea all right great oh there's so much pressure being team leader it's
04:20very difficult to kind of come in and make a plan on this scale it's obviously
04:25not normal medieval banquet means feasts good old-fashioned hearty delicious food
04:33plan is all important with leaders chosen each team now has three hours to
04:43prepare a meat fish and veg main and dessert from ingredients that include some
04:49medieval staples yeah I'm thinking of like a glorified Sunday dinner so I like a
04:54carvery everyone loves a carvery exactly the red team's options include pork loin I'll
05:02have a go at the meat you want to do the whole trout okay anyone confident with fish all
05:09right I'll do fish I'm gonna wrap that and paste you make it into a trout on fruit root vegetables
05:15what are these here sweet sweet massive the other thing needs to is the vegetarian option some pearl
05:22barley what's that to how long do you have to pick that for and a selection of fruit and berries the
05:28dessert is it gonna be a sticky toppy pudding we could attempt to do a fig tart tartan we could have to put it
05:35yeah we're getting close to plan the red team have decided to throw down the gauntlet they want to
05:41do two desserts and this is wonderful but there's a lot of work to do already you're gonna make a pie
05:48we're gonna make stews we want to make that wholesome old-school food the blue team's ingredients
05:55include venison red wine and dark ales oh so it's all leaning towards I'll play yeah venison alpine
06:05roast veg celeriac mash maybe cod if we could roast the fish hole and then we can just serve it up and I
06:16feel like in medieval days you would serve that up literally like that pears cherries and nuts Katie
06:23happy to go with a desert yeah go with a pear sponge yeah we'll have to do a custard I've done
06:29custard before and vegetarian oh forgot about that we can do a quiche mushrooms blue cheese and onion
06:37leave the veg to me I will prep the vegetables he'll peel everything just peel everything yeah I'll work
06:44down feel everything in the red kitchen how are you guys doing doing great classical singer Alfie bow
07:04has teamed up with reality TV star Ashley Kane to make 35 portions of the meat main course we are being
07:12promised roasted pork loin with crackling what I like the sound of is big pieces of wow cooked meat meat
07:20is my forte it's what I love and I'm looking forward to doing it today you start it off slow so it cooks
07:27all the way through and then you turn up the heat right at the last minute okay you'll get that crackling
07:31with that we're getting sweet and carrot mash served with Alfie special gravy his red wine sauce which we
07:39know he does very very well I'm a big gravy fan I love making my gravy never done it for this amount of
07:45people oh it's smelling so good in here already guys it's Alfie Bowman he's an absolute magician he's a wizard
07:54author broadcaster and team leader Dawn is underway filleting and deboning four sides of trout for the
08:03fish mane I mean it's not very pretty but I've never done a fish this big before but it's so
08:15satisfying Dawn wants to do trout on croots that's trout cooked in pastry and it's gonna be served with
08:21the fennel sauce beautiful but she's gonna have to take all the bones out of it which is quite
08:27difficult without the fish falling apart she's doing a good job but she is taking her time you
08:34know pastry and fish what could not be delicious about that across the kitchen soap star Jamie has
08:41begun prepping fruit for the ambitious to pudding plan dessert from the red team we are being promised a
08:48sticky toffee pudding and then we're getting a fig tata tongue and that's gonna have custard but
08:54Dawn's division of labor concerns me between Ashley and Alfie they've got one main course now that then
09:00leads Dawn and Jamie to do everything else so when you've done that are you good to get on that
09:05risotto I mean yeah this is gonna be a problem red teams the vegetarian option this mushroom risotto
09:14made with barley barley can be quite tasteless if it's under it'll be quite hard this is your first risotto yeah
09:23okay Dawn's knowledge of cooking is a little bit better than mine so if it goes longer than just
09:29blame her this may be utterly delicious or 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 I think so everyone just stepped up
09:45it wasn't like you had to know as Alfie Bo gave me a song yet he's not singing which is very disappointing I'm just wondering if there's a song happening at any point
09:53I don't know the rest that's an amazing power I have as Queen I just make sure people sing I keep getting me trails in the deep fat frio health and safety
10:11over in the blue kitchen it's heads down as Welsh rugby legend and team leader Alan Wynne Jones tackles a
10:25four kilogram cod for the fish main course never filleted a fish this size never never plucked a fish either so
10:34well that I'm under my eyebrows before you say we're probably gonna serve this one up as one whole piece give it a bit of drama
10:42Whole fillets of cod with a herb crust with that we've got asparagus and peas and maybe a fennel sauce
10:50Sounds quite decadent. I can see this on the table already
10:55Team leader yeah and your element
10:57Did you often dream during your career of one point looking after Anthony for a blue some things you dream about doing and you might be fortunate enough to do them but some things you never dream of doing so
11:10How are the kitchen performing right now are they working together good good I think there's a quiet focus in here
11:16Are they too scared to speak Alan Wynne is that the thing. No not at all it's because they know what they're doing
11:19Pop star Anthony Costa's first job is butchering five legs of venison for the meat ale pie to be served with celeriac mash and roasted vegetables
11:32Anthony has got himself a massive challenge making venison pie
11:35He's got haunch of venison now haunch and venison is notoriously tough if not cooked properly
11:41never cooks venison before it's a new challenge and uh
11:45bit of a nightmare
11:47My butchery skills ain't great at the moment. I'm literally pushing it in my Christian. I mean that looks like
11:53On the veg section reality TV star and racing pundit Chris has already peeled a mountain of parsnips to accompany Anthony's pie
12:02Things achieved in the kitchen so far. I think I'm well ahead of the rest of them
12:08But Alan Wynn has also delegated him the vegetarian quiche with red cabbage slaw, which is yet to start
12:15Medieval quiche really the knights of the round table a quiche
12:22Excuse me. Sir Galahad. What do you fancy for lunch? Oh, I think I'd like some quiche, please. I'm not quite sure about quiche
12:28It's left up to actor Katie McGlynn to deliver the finale of the blue team's menu
12:35Dessert a pear sponge
12:38Sticky toffee pudding as well as well
12:42Yeah, I think you might find that the other team may be considering two desserts as well. Yeah, we need to do that then
12:50This reminds me of my family at Christmas going not one pudding, but two
12:56But we are potentially looking a battle of the sticky toffee pudding and custards here and I as Queen I'm delighted
13:06How come you're in the corner by yourself doing two pudding? Well
13:10It's just how we were Christine to just get the veg in high. Do you think Chris is having a bit of an easy life over? Yeah
13:16Yes, okay. I'm just looking for someone to put in the tower later. I think it has to be Chris won't I?
13:21Yeah
13:24With an hour gone in the red kitchen, it's Alfie and Ashley whose heads are on the block. I
13:31Don't want to put pressure on you, but should this pork not have met heat by now? I think I think we're gonna put it in a minute maybe yeah
13:38Pork needs to be just right the flesh needs to be succulent
13:43But there has to be a beautiful crackling along the top difficult thing to get right
13:48Just conscious that we might have put it in too soon, so I don't want to try it out
13:54While the boys move on to the vegetable accompaniments
13:57Dawn is still pulling out trout bones
14:01Do you burning this fish is taking forever and nowhere near ready to assemble her on croot?
14:08Every time you think you've got them all there's just another little cheeky one in there somewhere and as dawn has moved Jamie onto the vegetarian dish
14:15So take the onions in in butter in oil in oil and then in goes the barley
14:23You hold it all I'll shove it
14:26No one is working on either of the puddings
14:30Desserts can not be an afterthought here. This is a banquet and the last thing that our diners remember is the last thing they eat
14:38It's got to leave a lasting impression
14:44It's halfway through cooking time, but Anthony's only just finished butchering the five venison haunches for his meat pie main
14:51We've got the venison on we've got the venison going in a bit of crushed garlic as we speak
14:58This took me ages man. Like I ain't even joking. We've got to get a motor on
15:04Having seared the meat for just a matter of minutes
15:06Right coming through hot plate hot food. Have you done that already? Yeah, it's all fried off bro
15:12Anthony adds ale and vegetables before cooking it in the oven
15:16Anthony's got a lot of work to do the venison meat won't cook completely inside the pie pastry
15:21Pastry he's got a cook at first before the pie top goes on
15:24I'm walking I'm walking I'm walking timing is going to be really important as 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 crust is done sauce for the fish we've got some garlic and
15:46onions going through white wine now and the allowed fennel and lemon
15:50The teammate Chris has only just started on the short crust pastry for the pilot and the base of the quiche
15:57just so much pastry to
16:00get together
16:02Get why put me on this duty now when he knows I've got some big biceps on me so I see what he's doing on
16:08Dessert the sticky toffee pudding may be ready for the oven in you go
16:13But Katie was also promised a pear sponge
16:16What else to do? Well, I need to speak to head chef because he wanted pears, but I'm worried about time and I've never cooked pears
16:23So maybe you've got other cherry and almond sponge. Okay. We've got enough cherries
16:29Okay, great to do that go
16:32They have to be decisive that clock is ticking and it's going fast
16:40Founded in 1150 AD Coom Abbey has been a monastery a home to aristocratic families and for the last 30 years a hotel and
16:48And throughout its rich history it's hosted lavish banquets for royal visitors lords and ladies and now medieval
16:58enthusiasts
17:00Back in the medieval times you might have had
17:0216 or 20 courses at a royal banquet they were being things like
17:08venison wild boar
17:10pheasant root vegetables from the ground
17:13Luxury items for desserts might be honey spices
17:17Food would be always intertwined with entertainment
17:24There'd be all sorts of music dancing singing
17:28The 80 people that come in today they enjoy this they enjoy the entertainment they enjoy getting dressed up they enjoy being immersed in the moment
17:35Where's the food?
17:36These celebrities got a massive challenge on their hands. So what happens in those kitchens today is really important
17:43But behind the scenes one hour everybody
17:50One hour so you move out the red team is well behind
17:54Dawn's trout on croot isn't anywhere near going in the oven. I thought this was going to be the quick dish to throw together
18:01But there's nothing you can do to hurry up and while Jamie muddles his way through his first risotto
18:06Just go out the mushrooms a few herbs
18:11Alfie and Ashley are both still focused on their meat main
18:15Just just really quickly as an observation at the moment nobody's on dessert
18:20That's concerning me. Yeah, all right. There's two people still doing one main course
18:24So one of you is going to split off onto dessert, is it? Okay, because otherwise you're out of time, okay?
18:30It's now starting to get lively dawn's realize that they are running short of time. Who's doing sticky toffee?
18:37I'm starting the ingredients now. All right great. There has to be priority now desserts need to take priority for a minute, okay? Yeah
18:43Over in the blue kitchen with 45 minutes to go. Where's the venison pie filling? They've also hit a problem. It's not even cooked
18:55Did you not fry it? Yeah, fried it for ages
19:00The meat's not cooked looks raw
19:02The veggies aren't cooked. What temperature is the oven on? 180. It's on a hundred
19:09Anthony's put the pie filling in the oven and the oven was on 100 degrees 180
19:13Which means the pie filling hasn't been cooked
19:16Pie filling is now into a pot
19:18So now you've got to get pastry on top of this and you've got to get that in the oven. Okay. Yeah
19:23What's happened is it's just my timings like the oven like
19:27Mucked it up for me. Like it's just gutted. Absolutely gutted man. I've let everyone down. So
19:33We'll see what happens
19:36Also struggling with timings is Chris whose blue cheese and mushroom quiche is only just coming together
19:43Once John appeared it got stressful still is stressful. That's the that's the power of the man get that quiche done
19:50Because right now you don't have a quiche
19:52So we get the blue cheese on there now and we've got this lovely mix here
19:56Because you want to get on top, but yeah a lot going on not gone flustered boys. I'm flustered and
20:01And Chris isn't the only one feeling the pressure
20:05This is the cherry almond
20:09Pustody sponge
20:10I've done a dessert that I've never done before so I've kind of been in the dark winging it and
20:16So I hope it's all right
20:20Blue team is behind but the red team it's also behind I need to get the salmon in the oven cheese
20:26The fact is that they're both late we can't serve lunch guys. How much custard do we need to make?
20:33This could descend into a full-scale medieval chaos
20:43While disorder reigns in both kitchens
20:4780 hungry merrymakers are arriving at the banqueting hall
20:51My friends welcome to kumabe
21:03I've been coming here for over 19 years
21:06Honestly it's a brilliant atmosphere
21:08I'm really interested to see what they're going to come up with maybe something quite hearty tends to be the sort of fare that you tend to get
21:15I have high expectations of today's banquet when the king moans generally it doesn't end well for them
21:21There are just 30 minutes until service
21:27And 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
21:45Can you can you get us the figs do you think we haven't got a sticky toffee well it's a lot of it's all right
21:49Let's forget the sticky toffee but we need to take it off the list so let's caramelize more fruit
21:54The red team are feeling panic though they've realized the time is slipping away they're going to ditch sticky toffee pudding
22:01No one's gonna know oh no it won't come off
22:05That's not fair
22:08The blue team is also far from ready to go guys i need to tell you something once that pie is in the oven you literally have 20 minutes
22:16All right pies are going in
22:18Bye bye 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
22:34No idea
22:36I mean 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 i'll get it
22:42That oven's off
22:43This is off that oven's off oh jeez why are you moving the quiche what because i thought this oven was on
22:47No it's off you galah
22:5110 minutes to go
22:5310 minutes
22:55You need to get everything in trays because you have to carry all the food over to where you're going to be serving
23:02How the tartan's looking let me just check that sorry
23:06Tommy's rumbling now because i know it's coming plenty meat is what i'm looking for basically let's do properly plenty meat
23:14With minutes until service alfie checks the pork loins
23:21Does this look done
23:24It's not cooked we have to get the uh meat back in the oven
23:29They just need a tiny little bit more two of them are a bit under last thing you want is like undercooked pork
23:36Three minutes
23:37Dawn your first lot of pork will go across and somebody's gonna have to come back to the last lot of pork
23:44I mean that all looks cooked to me it's got to come out now hasn't it
23:48Guys 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 going
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
24:07I think by the time it's rested it's going to be absolutely perfect
24:14Well done well done well done
24:18Greetings towns people
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
24:36On the blue team it may not be superior but it's made with love and a lot of effort
24:42Well someone's got to sell it with me
24:47With menus proclaimed the medieval feast can begin ready guys on the way now let's go all right guys it's time to serve
24:54Oh
24:58Are you vegetarian or you meat meat the banqueters make a beeline for the blue team
25:07And anthony's venison pie are you having a good day ladies
25:11Served with celeriac mash and roasted vegetables here we go
25:16Hello
25:17Have a venison pie please
25:19Fries popular love it
25:21Ah buzzing
25:25The 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
25:32I 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 it's well flavored the venison itself is still a little bit tough
25:45But then the vegetables are delicious
25:48Considering it was almost a disaster they pulled it back from the brink
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
26:10Is also starting to tempt some feasters
26:13In a good flow i think we've had a early surge in the pie there's a few people that are trying the cod
26:19It's really good all the crumb and the sauce with it it's really tasty
26:23Normally fish can be a bit bland so with the herbs it sort of takes it to another dimension
26:28It's a kaleidoscope of different tastes
26:29This fish is cooked really really well the flavors are great that crumb it's packed with herbs
26:38The fennel sauce it's quite thick but again full of herbs that is a good plate
26:44Hi how 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 carrot and swede mash and red wine gravy
26:57The pork's really popular because it is so perfect alfie right okay i'm gonna have to watch the portion size now because the queue is just
27:06through the door
27:08The pork was cooked to perfection
27:11Crackling as crisp as i've ever had and i would expect a king or a lord would be happy
27:18The gravy was absolutely delicious i probably would have had a side glass of that just to go with the meal to be honest
27:23It was very tasty in fact i'd quite like a second portion
27:29I'll tell you what they've got it right haven't they yeah juicy moist pork crackling
27:34Alfie's amazing gravy this is a big hearty carvery dinner i think this is a really good effort
27:41Would anybody like the trout
27:44The trout is delicious after a slow start somebody have the garden child
27:49Team leader dawn's trout on croot with sweden carrot mash veg and fennel and herb sauce is starting to win over the crowds
27:59It was very very good a nice crispy top to it the vegetables were well seasoned and really well cooked
28:07It was a delight in the mouth and the pastry was nice and crisp it was it was just delicious
28:13Pastry is beautiful and thin the trout is so
28:19Soft and just a real whack of dill going through it i think she's done a great job
28:25Any vegetarians i'm meant to be plating up vegetarians but 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 if 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 that gets the first order
28:47I'm not a massive fan normally of mushroom but it was actually just right with your creamy
28:54Got the mushroom flavour but we also got that creamy risotto-y texture coming from it honestly delicious
29:03Nutty pearl barley woody mushrooms very very happy indeed
29:07It sounded really unappetising but to get the wine in there to get the saffron and the rest of the seasoning was inspired
29:14Any vegetarians or not as the queues go down chris finally gets some interest in his mushroom and blue cheese quiche with red cabbage slaw
29:25But we're gonna eat some venison pie as well on the plate pile her up they wanted the quiche
29:31But they also wanted a little bit extra so i was just being generous
29:36Oh i am a quiche eater that's the type of type of guy i am it's very tasty lovely savory pastry really enjoyed it
29:44I don't normally go for blue cheese but this is really nice is there any left can i have another one
29:51i'm not sure they ate quiche in the late middle ages however chris has made a quiche that
29:57the women's institute would be absolutely overjoyed with strong salty blue cheese woodiness of mushrooms great pastry underneath good on him
30:07With savouries finished it's time for the battle of the puddings 50 portions let's do it i'll take some sauce
30:15the mains are all sorted it it's my time to shine with the desserts
30:22subjects pudding is served
30:27sticky toffee anybody
30:29busy over here
30:30sticky toffee
30:31katie's sticky toffee pudding with custard and caramel sauce is an immediate hit among the medieval diners
30:39you can't go wrong with a bit of custard can you
30:43absolutely delicious the toffee sauce was very smooth and the custard very creamy and i'm going to finish this off in no time at all
30:51it's got a really crispy crunchy top but you really get the chunks of the dates in the sponge but the sponge you then still like
30:58it's sticky it's chewy she was feeding a crowd she needed something that would draw them and it really
31:05did what's not to like
31:08while the red team's tart tatin does steady business
31:11katie's second almond sponge with cherries and custard is proving popular
31:17it's very light and very delicious uh the almond got a nice little crunch on the top
31:21the almond sponge with the cherries was very thick welly the custard was uh really lovely i could have
31:28probably drenched the entire plate of custard though
31:31i love kay's ambition she stepped up to the plate in the semi-finals
31:34i think it's really delivering on almond and cherry flavors i could happily eat the whole bowl and so
31:41the dozens of other people over on the red team alfie tries a new tactic to sell the final portions
31:50of the fig and berry tart tatin with custard we have a better dessert over here ladies and gentlemen
31:56just come over here we really do and i'll sing you a song as well now can we try our dessert
32:11the pastry was really crispy the berries in there fantastic
32:18really nice balance between that and the custard exquisite i really really enjoyed it
32:24they didn't do the sticky toffee pudding they ran out of time but the tatata i really like the
32:30flavors the natural sweetness of the figs the custard is really really good so good the queen's
32:36consumed all the custard that is very good custard very good custard
32:44we did it guys we did it we did it what i'd say this was a massive start to the semi-finals
32:53it was a bit chaotic in part but but you can't fault how much they embraced this theme
33:00today to be cooking serving people from medieval times you don't do that every day do you so yeah
33:06i've had a great day a little tense at times a little stressful but you know it's a baptism of fire and
33:13i think we achieved something really special today was so fun it was thrilling i'm feeling really
33:20positive and i feel like um i feel like just bring it on i can't wait for the next challenge
33:25our celebrities have done a great job but they need to step up because very soon we have to make a really
33:31tough decision
33:43welcome back celebrities
33:55your brief today is to cook us a pie a pastry case filled with something delightful and delicious
34:05served with a garnish and a sauce
34:07give it everything because at the end of this two of you will be going home
34:16one hour 40 minutes let's cook let's go gang
34:21i love pies is it sweet is it savory pies can be so different
34:32they've got to make a pastry they've got to make a filling and it has to be done with a plumb
34:37okay let's go i think this dish has to be really tasty today i think the competition is getting
34:46more fierce and everybody wants to win out there
34:50jamie lomas a pie now this is a popular dish in the northwest it most certainly is but i'm gonna put
34:57my own spin on it so my favorite dish is beef stroganoff so i'm making a beef stroganoff pie
35:02beef stroganoff classically made with fillet steak mushrooms brandy onions and cream going into a pie
35:13and he's going to serve that with corn ribs and a chimichurri a really spicy rich herby sauce
35:20what a fantastic idea jamie is making us a lard pastry now lard is brilliant because as it starts
35:28to melt inside that pastry it also slightly fries and it ends up being really really crispy it's a good
35:35old-fashioned pie crust
35:39right take a moment ginger please i was absolutely gutted to not be able to take part in the last
35:46challenge and i've just got to make sure that my pie is strong enough to keep me in the competition
35:52despite the fact i wasn't there to join in so lovely to have you back in the master kitchen
36:00um which way we're going ginger we are going sweet i'm making a rhubarb and raspberry swiss meringue pie
36:06what paste are you making i'm making a short crust pastry with a watermelon and herb salad and a sweet
36:12basil pesto whoa yeah this is quite an interesting combination
36:18there are so many risky elements to what ginger is doing the pastry needs to be thin and crisp
36:27that rhubarb and raspberry needs to be zinging with flavor and that meringue needs to be perfectly judged
36:35i've got to keep it moving or it'll cook like scrambled egg why would you attempt something like swiss
36:40meringue which is so difficult it's fun to learn to do a new thing and add a little bit of jeopardy to my
36:45life why not the meringue for me is the biggest concern if it's not set we've got ourselves an egg white
36:51omelet across the top of our tarts it's going to be a lot of whisking today and i just hope the
36:57hairstyle can take it it's just a bit of a slog to be honest oh look at this
37:07chris you're butchering a bird there yeah this is the partridge um but i've got a pheasant here as
37:16well so we're having a nice game pie today so this is almost like reminds me of a home it's nostalgic
37:22it brings me back to the cotswolds being on the farm we've got thousands of pheasants and
37:26partridge kicking around we might as well make the best of both of them
37:28game notoriously goes dry very very quickly he's got to be careful that it's nice and soft
37:36and succulent there's only a lid on the christmas pie there's not a bottom and that concerns me
37:42it seems to me right now we might have a stew with a pastry top
37:46i'm doing a salt beef corned beef hash sort of pie it was something i grew up eating as a kid my mum
37:59used to mix up the corned beef with the mashed potatoes and baking with cheese on top and it was
38:04it was beautiful my mum uh she's 92 and she raised nine children and fed us all very well so it's my time
38:15to sort of say thanks for the education this is a big bowl pie blandness is coming from the potatoes
38:22and short crust pastry but then inside that filling there is a load of flavor we've got blue cheese
38:29then we've also got corned beef out of a tin which is quite fatty and salt beef being lovely and stringy
38:36and really really rich it's a big old pie he needs a big jug of gravy to make sure we've got moisture with
38:43that pie until i was 10 i was raised by my grandparents and they were east londoners
38:53so when i got this challenge i went immediately to pie mash and liquor traditional east london food
38:57so it's a posh version of that
39:02so you have got a ham celeriac and tarragon pie
39:07with sumac mash and mustard and parsley sauce i love how you push yourself look i think there's
39:13there's a pie and then there's a pie and i really wanted to make something special
39:19don's making a petivio it's an elegant glossy dome-shaped pie it's something you get in the
39:25finest restaurants and not easy to do we've got layers here of mustard and ham we've got celery
39:33out which is going to be nutty and woody whole thing covered in a rough puff pastry looking smart
39:38parsley sauce being the liquor that's used with a classic east london pie
39:43i really love this pie it's like a baby of mine and so if i mess it up i'll be devastated but i'm
39:49so excited i think i think it's going to go well celebrities you are halfway
39:56the biggest challenge of my pie today is i don't know if any of it is going to work
40:00i'm trying to bring my caribbean roots to pie making but it's not a tried
40:05tested and proven recipe it's something i have literally made up
40:11i've just gone for a curry goat pie now that to me looks like lamb not goat
40:15yeah so what you're doing is the idea of curry goat but you're using lamb instead yeah i mean
40:21i wanted to cook curry goat but i didn't have enough time to get it cooked
40:24he wants the lamb to take on the flavor of curry goat that means it's got to be spiced really really
40:30heavily there needs to be a good amount of curry sauce around that lamb how many times have you
40:35made a pie in your life ashley um it'll be one today
40:40anthony what is cooking today a pear tart with cherry and amaretto compote with ginger infused
40:55clotted cream so is the pear sitting in a sponge it's in an almond sort of frangipan sort of vibe
41:02yeah because i've i've always struggled up and down with weight so today is like a bit of a
41:07sod it let's just go for it poaching pears is deceptively difficult it has to have lost all of
41:17its bite but it can't be mush frangipan a mixture of eggs and butter and almonds all whipped up together
41:24goes into the sweet crust pastry case pears go across the top of the frangipan that could be absolutely
41:30delicious but frangipan is quite dense he's got to make sure that frangipan is cooked all the way through
41:41ah as a rugby player do i eat a lot of pies of course but i never thought i'd be contemplating
41:47pie design so heavily alan wins making a chicken leek and pancetta pie it's traditional it's not breaking
41:57any boundaries but it's a classic for a reason what's the inspiration behind the pie um well i
42:03was going to do something like steak and kidney you know the odd trip to the chip shop is usually
42:08that would be my go-to but chicken leek pancetta fan of bacon obviously leaks are synonymous for whales
42:15i'm so looking forward to this pie wow okay no pressure thanks
42:23my my katie i spy apple pie yeah well an apple tartartan an upside down pie yeah well it's a french
42:32pie i used to go into france with my mom and i'd love all the croissants the crepes like i love french
42:38french food french pastries a great apple tartartan big pieces of apple puff pastry across the top
42:47and as it's hot the puff pastry puffs up like a pillow this is where katie has to get this absolutely
42:54right if she cooks the apples too much the apples will disintegrate and we will have apple sauce on
42:59top of a piece of pastry two people go home today yes how do you feel about i'm nervous but i'm just
43:07gonna keep calm and do what i do best which is desserts come on little pies don't let me down okay so
43:16that's 10 minutes to go some of you are really gonna have to get a move on now
43:24i don't know i think it's all right just got to get it all put together and then i'll be fine
43:31oh it's cooking and we are moving and shaking oh stressful mate yeah yeah looks good though
43:44you have just five minutes everybody five minutes left
43:47i think like that it's bloody perfect
44:00those look amazing shut up pal still time to drop them quick on a plate please literally you've got 60
44:09seconds come on let's go
44:20that's it celebs time's up thank you
44:26okay like no matter how much you practice it's still always awful
44:31jamie come on go on jamie it's like standing in front of the headmaster and headmistress at school
44:41that's exactly what we were hoping for first up is jamie who's made a beef stroganoff pie
44:48with chimichurri sauce and corn ribs
44:51jamie you've made lard pastry it's a great classic pastry that's fantastic result your steak is tender
45:04and melt in your mouth i love the little bits of mushroom through the whole thing i've definitely
45:08got the flavor of beef stroganoff i love the chimichurri to cut through the beefiness with this
45:16sharpness the vinegariness the ribs i love them as a side this is really lovely cooking thank you thank you
45:26they really liked it so hopefully you know we've done enough to go through we'll have to wait and see
45:33next to serve is dawn inspired by her east end grandparents and traditional pie mash and liquor
45:40she's made a gammon mustard celeriac and tarragon petivier served with sumac mash peas and parsley sauce
45:56dawn
45:58ice puff pastry lovely and flaky and crispy the ferocious amount of mustard in there with that sort of
46:05salty gammon the woodiness of celery acts wonderful great sauce rich creamy full of parsley delicious i'd
46:13pay money for it thank you outstanding i love that you've taken pie and mash this east end thing but
46:21then given this fancy spin on it it it's really beautiful thank you
46:27i'm so happy oh my god i feel like i brought me to old school east end i think my nana and pop would
46:38have enjoyed the pie having grown up on a farm surrounded by game chris has made a pheasant
46:45partridge and bacon suet pastry pie with honey roasted carrots and parsnips and a port and red currant jelly gravy
46:58i think the game inside the pie is quite tough yeah i do like your pastry though it's not perfect
47:05it doesn't even cover the whole of the pie but not a bad effect i've got a few problems i'm sorry
47:15the sauce is really sweet it is the flavor of sweet port thinking with corn flour and there's not enough
47:21filling in the pie and the pastry is almost like a cheese cracker yeah rather than it being a pie top
47:26but your veg are cooked really beautifully i like those thanks
47:34bit deflated i went in there i thought pies were easier than that but hey we tried we soldier on as
47:40they say inspired by his mom's corned beef hash alfie's short crust pie is filled with corned and salt beef
47:49potato cauliflower and blue cheese with buttered radishes and onion gravy
47:59this is just extraordinary it has
48:01it has all the taste of corned beef hash when i was a little girl there's lots of lovely creamy
48:08potato in there and then the richness of a blue cheese i love the gravy it's a really beautiful pie
48:17honestly best thing you've cooked in the competition yeah go and open yourself a pie shop my friend thank you
48:23that is fantastic with a couple left i was blown away by that quite emotional actually i think the
48:32mum would be very proud of it yeah and i'll make it for her next time i go home as a nod to his caribbean
48:40heritage and his love of curried goat ashley is serving a curried lamb short crust pie with whiskey
48:46gravy and fruity coleslaw
48:53lovely thickness of pastry surrounding the whole pie inside there you've got really wonderful tender
48:59pieces of lamb you marinate that lamb and you've got that sort of reminiscence of curry goat but those
49:05spices definitely need to be cooked out more that is to be sort of powdery rather than being rich and
49:09fragrant yeah i probably got the soggier pie so my pastry maybe wasn't as crisp but the gravy is rich
49:19nicely scented i love the slaw that is heaven
49:26to be honest i'm glad that's over it could have been better but it definitely could have been a lot
49:31worse so let's see if it's enough to get me through alan wynn has made a chicken leek and pancetta short
49:38crust pastry pie served with tender stem broccoli and crispy pancetta and a chicken and pancetta gravy
49:50alan wynn you've created a pie that if i was in an expensive bakery i'd part with a large amount of
50:00money for it's beautiful glossy the chicken is wonderful but plenty of lovely rich leek i think
50:07the broccoli's ended up a bit limp but the star of the show is the pie and it's a very good one
50:14fantastic crust wonderful filling this is crowd-pleasing fantastic food with real elegance and
50:21sophistication thank you very much yeah feeling good uh the the brief was a pie i got a pie out there
50:29and um yeah i'm i'm pleased with that ginger's sweet pie is filled with rhubarb and raspberry curd
50:39and topped with swiss meringue served with watermelon and herb salad and sweet basil pesto
50:51i've got to say to you ginger i was really concerned about this
50:57but you made swiss meringue and it's beautiful it's hold up really nicely almost like soft marshmallow
51:04your pastry thin and crispy on the bottom inside there that curd which is sharp with raspberries
51:11and rhubarb it's unusual technically really challenging and i really like it thank you
51:18you've made this pesto and it really looks like a chunky savory pesto but it's not it's sweet and
51:24there's mint i love that you've put the watermelon into little balls it's just a real feast for the
51:29senses that challenge really really took every bit of energy that i had left in my body after not being
51:38well this week um but i'm just so relieved bed immediate immediate immediate bed
51:48anthony is serving a poached pear and frangipan sweet short crust pie with amaretto and cherry compote
51:55and ginger infused clotted cream your pastry is great it's nice and crumbly and crisp the frangipan
52:06it's a bit dense and it's a bit rubbery the big issue for me is the pear those pears are hard still
52:14and the core is still inside it all you had to do was cut that pear in half and it would have cooked
52:19all the way through these big boozy cherries are just a joy the cream definitely could have done
52:27with more of a whack of ginger the pie itself it's not perfect you know that but it's wholly edible
52:37i'm very disappointed it was the pear it was just plunked on but it is what it is
52:42finally it's katie inspired by her love of french pastries she's made apple tartatin served with almond
52:56and vanilla creme fraiche crisped apple slice and caramel sauce
53:06your rough puff pastry is lovely and crumbly almost like shortbread crumbly
53:11and your caramel sauce you bottle that and sell that really lovely warmth in the back of my throat
53:17my issue here is that the apples have disappeared yeah they've got a gone and i've got myself a caramel pie
53:26there are lovely things on this plate that almond cream is inspired it does look really messy but
53:35somewhere underneath all this chaos is a good tart tartan it's always chaos isn't it
53:41great yeah it is there's always chaos
53:45i'm a little bit gutted about the apples i'm not gonna lie and the presentation but it tasted good
53:52and that's what desserts are all about
53:54an extraordinary start to the semi-finals nine very different pies each with a different story
54:04fascinating well done everyone well done guys it's hard work isn't it pastry is hard work we had some
54:12absolutely delicious pies dawn allan win ginger jamie and alfie all going through the next round
54:26don't you feel like the competition just really stepped up every time you cook it it's like being
54:31a battle isn't it yeah it is isn't it that gives us five through to the next round we've only got two
54:37places left this is incredibly tough
54:39so i am really hungry to stay in the competition yeah i'm getting my confidence i'm just kind of
54:48running with it we'll see because i know i'm so much better than that it would be quite a disappointing
54:55way to end the journey what am i doing why am i doing it i don't know but i absolutely love it and um if
55:04i got through i'd be really happy i want to keep learning i want that thumbs up from john and grace
55:12if i stay i will keep pushing forward good luck guys
55:25celebrities a decision has been made
55:31first celebrity leaving us
55:33it's anthony
56:00anthony i'm so sorry love you all thank you anthony thank you grace thank you john thank you bye loves
56:14i knew it was my time to go today everyone was just unbelievable can't cry about it i've had a
56:21brilliant time it's a shame that i'm my journey's ended today
56:25i'm obviously sad to be going home but to be honest probably expected i've learned so much
56:34it's it's been great fun it's been an amazing experience
56:36i never thought i'd be studier saying i'm in the final seven of mastership i'll be honest
56:53but i'm still standing i'm absolutely over the moon i'll have to bring my a-game i think and um hopefully
57:00you know the other guys have an off day there's definitely more to come i'm going to come back
57:08bigger better stronger harder faster all of those things
57:10next time the pressure reaches new heights as the celebrities take on the recipes of one of the
57:22country's most iconic italian chefs hallelujah we've done it before battling for a place in the final six
57:32what are you seeing? i love it i love it i love it i love it i love it
57:45Transcription by CastingWords
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