- 1 hour ago
Celebrity MasterChef - Season 20 Episode 11
Category
😹
FunTranscript
00:00And only the seven best cooks remain.
00:04Yay! Still here!
00:09It's been a lot of fun and a massive learning curve.
00:12I feel like a bit of a chef now.
00:16It's not quite tackles, scrums and line-outs,
00:19but I think I really enjoy being at my comfort zone in a strange way.
00:22It's really testing me. It's pushing me to my limits.
00:27Tonight, the pressure ramps up.
00:30Wow.
00:32As the celebrities are challenged with cooking for an Italian culinary icon.
00:39This should be absolutely delicious,
00:41and if it's not, I don't know what I've done.
00:44Before battling it out to secure their place in the final six.
00:49In the back of my mind, there is that little voice saying,
00:52you could get through to the final.
00:55I am a very competitive person.
00:57As much as I don't like to admit it.
01:01This just got a lot more intense.
01:04You're only really as good as your last cook.
01:06If I mess something up, I can go home.
01:08We've got ourselves seven absolutely fantastic cooks,
01:12but there's a huge amount of work to do before seven goes to six.
01:17They're here to make great food.
01:18It's time to front up or go home.
01:21Welcome back to the MasterChef kitchen.
01:30You are our magnificent seven.
01:31This next challenge is going to be tough, but a real honour.
01:39We have invited a very special guest.
01:41Italian cooking royalty, Gennaro Cantaldo.
01:42Hi, Grace.
01:43Welcome.
01:44Thank you very much.
01:45Oh, my God.
01:46So exciting.
01:47Cooking maestro Gennaro Cantaldo.
01:48Hi, Grace.
01:49Welcome.
01:50Thank you very much.
01:51Oh, my God.
01:52So exciting.
01:53Cooking maestro Gennaro Cantaldo has dedicated his life to food.
01:54I'm cooking so good.
01:55It's not tough, but a real honour.
01:56We have invited a very special guest.
01:58Italian cooking royalty, Gennaro Cantaldo.
02:01Hi, Grace.
02:02Welcome.
02:03Thank you very much.
02:04Oh, my God.
02:05So exciting.
02:06Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:19I'm cooking so good.
02:22Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine, Gennaro's
02:30kitchen career spans over 50 years.
02:33He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:40and his playful and positive Italian spirit has made him one of the UK's best-loved chefs
02:46and TV favourites.
02:48Are you greedy?
02:51Yes, I'm greedy for life.
02:53I'm greedy with food, but to greedy Italians.
02:55I was born in Amalfi Coast.
02:59The sea was my swimming pool.
03:01Mountain was the garden.
03:03My father, he was a great, great cook.
03:08And one thing I learned from my father, Italian food is to respect the ingredients.
03:17I went in the kitchen at the age of 10, and I saw this love, passion, culture.
03:24So I always wanted work and cook with food.
03:31And at 76 years old, his love of cooking shows no sign of waning.
03:37It's the table.
03:38It's family.
03:39It's a celebration.
03:40And I'm still cooking every day.
03:44Each one of you, you're going to cook some of my beautiful recipe, which had come from my heart, and there is a lot history behind.
03:59At the end of this, we will choose a cook of the day, and that person will go straight through to the next round, where the remaining six will have to cook again to secure their place.
04:12One hour, 30 minutes.
04:14Let's cook.
04:21Cooking Gennaro's food is an immense responsibility.
04:24I'm a bit star-struck, to be honest.
04:26Taking quite simple, humble ingredients, and then creating something fabulous.
04:32It's Italian, so I'm hoping I'm going to grab this with both hands and give it my best shot.
04:38I really am.
04:39There's little tricks here.
04:41These aren't ordinary, everyday recipes.
04:44From what I know of Gennaro, his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:50Dawn O'Porter, author and broadcaster, she sets herself a Herculean task every time.
04:58She's impressive, she's inventive, but sometimes she overfaces herself.
05:05Dawn is being tasked with one of Gennaro's more unusual desserts,
05:09that is centered around a vegetable.
05:12Chocolate aubergines.
05:14Can you imagine aubergines with the chocolate?
05:18What are you doing?
05:20Actually, aubergines with chocolate in my region goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:29Fried till they're slightly crispy, and then layered with a mixture which is almost like a chocolate mousse.
05:35Think tiramisu, without the sponge fingers, but with aubergines in the center instead.
05:40What a great way to use a vegetable.
05:42My favorite thing that I make my kids is avocado chocolate mousse.
05:48So, I like hiding vegetables in puddings.
05:51That is fantastic.
05:52Yeah.
05:53I think it's going to be great.
05:54And a little bit of crispy, because they're deep-fried.
05:56It is indeed.
05:58There's magic inside there.
06:01You fry them, and then you batter them, and then you fry them again.
06:04I mean, I'm into double-fried stuff.
06:07Aubergines have a real habit of soaking up oil until they're just, like, mushy, cotton wool, or being undercooked.
06:14She's got to make sure they're not greasy in any way at all.
06:17I'm worried about soggy aubergines and lumpy chocolate sauce.
06:20You know, everyday worries and woes.
06:27Alan Wynn, rugby legend.
06:30He's precise and he's technical.
06:32All we asked him to do was add a little bit more flavor.
06:35It's becoming bold.
06:36It's becoming a bit brasher.
06:37He is a good cook.
06:39Italian food, very good at eating it.
06:42Whether I'm any good at cooking it, we'll see.
06:45Yeah, it's going to be an interesting one.
06:47Alan Wynn is underway with a pork mince and salami filling
06:51for a deceptively technical dish celebrating one of the humblest of ingredients.
06:56Alan Wynn is literally up to his armpits in cabbage leaves and stuffing.
07:01Gennaro's brought a recipe which is typically made at home
07:05by an Italian nonna who's probably made it for 45 years.
07:10I like this particular recipe because there is no wastage.
07:14Stab the cabbage until you can feed on a big family.
07:17This is farmer's food.
07:19This is food born out of necessity.
07:21It's using all the things that are probably being left over.
07:24A little bit of old salami, a little bit of mince, a few spices here and there.
07:28A whole cabbage which is blanched.
07:31It's then taken apart and in between each one of those leaves,
07:34there should be the right amount of meat filling to give real flavour.
07:41Whole stuffed cabbage, Alan Wynn.
07:43Yep.
07:44Something you've ever done before?
07:46No, I've done the other way round.
07:48Stuffed meat with vegetables but never stuffed a vegetable with meat.
07:51So, interesting to see how it comes out.
07:54It's in a sherry dish.
07:56You don't just have a cabbage you eat yourself.
07:59Also, it lasts for the next day as well.
08:01Not with people the size of Alan Wynn, it won't.
08:03Let's have a look.
08:04Stand there.
08:06Jesus.
08:07Once you stuff it, you tidy them up.
08:12You boil it.
08:13Cabbage can take a long time to cook, also can be very tough.
08:16I don't want it to fall apart when I pull it up there.
08:19Then when you actually remove it, everything is tender.
08:24Actor Katie McGlynn has shown us that she loves a crowd pleaser,
08:28she loves comfort food and she is pushing herself as hard as she possibly can.
08:32No doubt Katie McGlynn has grown in confidence.
08:36My grandad always taught me about Italian food.
08:39He wasn't actually technically Italian, I don't think, but he acted like he was.
08:44He was always dancing around the room singing Amore.
08:48I'm the same.
08:49I dance around in my kitchen singing Amore.
08:52Katie's been challenged with Gennaro's Italian twist on a French classic.
08:57Duck breast and limoncello.
08:59It's so fun.
09:00Duck, they always like something sweet.
09:03Instead, they use dacca l'orange.
09:06Let's do my portions with limoncello.
09:09As soon as I saw the limoncello, I was like, yes, because I really like it.
09:14I always remember the family make limoncello.
09:18And I made this recipe.
09:21Unbelievable.
09:22The way you marinate it, that is fantastic.
09:27Oh, God.
09:28It's just half a bottle, Gennaro.
09:30Jesus.
09:33But that's okay.
09:34Don't worry, the leftover, I drink it.
09:37With this, we've got a celeriac and carrot puree with a sauce made from the limoncello reduction.
09:48I know you put love and passion into your food.
09:50That's what I'm about.
09:51So that's what I'm going to do.
09:53Can't wait to taste it.
09:54Oh, me too. I'm scared.
09:56Are you scared?
09:57No.
09:58That is where you have to be careful.
10:00OK.
10:01That's going to be tender.
10:02And the skin, I want them a little bit crispy.
10:05OK.
10:06Yes, sir.
10:10I've never made duck.
10:11I've never worked with celeriac.
10:15I'm just going to have to follow this recipe to a tea.
10:17Actor Jamie Lomas always cooks nervously as if he has no confidence in himself, but then delivers these big hearty dishes.
10:32His food is always full of flavour.
10:34Jamie, I think, is one to watch.
10:37He's working on a dough for a dessert celebrating one of Gennaro's nostalgic favourites.
10:44Chestnuts.
10:45Oh, my God, he remembered my childhood.
10:48At the end of September, we used to go up to the mountain and collect those chestnuts.
10:54His dish is sweet chestnut-filled pastries with a coffee zabayoni custard.
10:59Desserts aren't really my thing.
11:01So, yeah, I'm going to have to pull it out of the bag for this one.
11:06What he has to do is be gentle with the pastry.
11:08If he starts to knead that pastry, it will fall apart.
11:12Slowly, don't press it in it.
11:16Slowly.
11:18What we have is almost like a mince pie.
11:21And inside that pastry, we have chestnuts, sugar, cocoa powder, and rum and raisins.
11:27Chestnuts do go dry really, really easily, so he's got to make sure that mixture is lovely and moist.
11:31There's a huge amount of technique here.
11:37What is it about desserts that worry you?
11:39Pastry has just got a mind of its own.
11:41It depends on how...
11:43It just depends on how it feels on the day and, you know, if it's going to work for you or not.
11:46I think you're starting well.
11:49You know, mix everything together.
11:50Banking in the oven.
11:51Hallelujah.
11:52Yeah, hallelujah.
11:5730 minutes gone, people.
12:01One hour to go.
12:03Hello, sir.
12:06Hello.
12:08Ashley Cain, reality TV star and ultra-athlete.
12:12He started this competition as a relative novice, but when he cooks the food that comes from his heart, that's when we see great food.
12:18In a round like this, where the food is all about heart, all about family, all about memories, this is exactly the sort of food that Ashley loves.
12:28He's working on a cheese, ham and sage stuffing for Gennaro's reimagined take on a classic Italian saltimbocca, using lamb cutlets instead of veal.
12:40I love lamb.
12:41I just love lamb.
12:42And lamb cutlet.
12:44Come on.
12:45And then you start to roll.
12:46Oh, so roll it this way.
12:47Yeah.
12:48OK, perfect.
12:50This is all about temperature and timing.
12:52He's got to make his stuffing and let it set for long enough in the fridge so that it holds together.
12:58Then he's got to butcher his lamb cutlets, open them up and butterfly them.
13:03Finger nut from the middle as well.
13:05Go on.
13:06Yeah.
13:07So don't be scared.
13:08Don't be scared.
13:09OK.
13:10Yeah, fantastic.
13:11And then put a piece of stuffing between every lamb cutlet.
13:15I've been seeing you using all of your Ultraman skills to tenderize that meat.
13:18Is it tender enough yet?
13:20Yeah.
13:21It had to come out and tell me to eat it harder.
13:23Don't be afraid.
13:24I was like, OK, let's go then.
13:26The secret is respect the lamb and then not to overcook.
13:30Remember, if you cook too much, OK, the fillings start to go out.
13:35And if you're not cooking up, we stay a little bit raw.
13:38Nobody likes raw meat.
13:45Ginger Johnson, our drag artist.
13:47And her love and passion for food flows out of those massive lashes she has on her.
13:52She's inventive and she's creative.
13:54And she brings all that pizzazz to the plate.
13:58Ginger's resting a dough for a component on her dish that's synonymous with Italy.
14:03Everybody makes pasta where I come from.
14:06So when I made my first pasta, one-year-old, two-year-old, three-year-old, five-year-old,
14:12I always have.
14:14And your lot is, it's filled ravioli.
14:18A round of pasta with beef and port mince together in that filling.
14:22That's going to be served with a lovely, rustic, sweet tomato sauce.
14:30Making a simple tomato sauce for Italian food royalty is no mean feat.
14:37It can't be too acidic.
14:38It can't be too sweet.
14:39It has to have finesse.
14:41OK, roll out the pasta.
14:44Cut into rounds.
14:46The recipe that I've got, it's not the most complicated thing in the world,
14:49but that is a double-edged sword because it means that I have to get these key skills right.
14:57Ginger's got to roll her pasta out thin enough,
14:59so when she folds it and joins the two edges together, it's not too thick.
15:06Can you just remove your glasses, please? One second.
15:10It's incredible.
15:12I want to do that. I know.
15:13We can sort that out.
15:14Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:18Incredibly stressful.
15:19Don't be stressful.
15:20Don't be stressful, please.
15:21Probably about as stressful as you try to do drag in front of me.
15:23There you go.
15:25Turn the tables.
15:30Alfie Bo can hold a tune and he's pretty good with a fry pan as well.
15:35His Italian food seems to be flowing from his veins.
15:38But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:41Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:50My father used to make gnocchi.
15:53He loved to invent it in many different ways.
15:56And it was really good.
15:58Gnocchi is traditionally a potato dumpling.
16:01But what Alfie's going to do is make discs of gnocchi dough which are filled with asparagus and courgettes.
16:08Seal those little pasta parcels and cook them very, very well.
16:12The process here is really difficult.
16:14We want really lovely, soft, fluffy potato pasta dough.
16:19I've never made gnocchi before but I'm hoping I can make Gennaro proud with my attempt at his recipe.
16:25I don't want to let him down.
16:28Are your hands shaking?
16:29Like crazy, absolutely. I'm trying to calm down.
16:32Do your hands shake on stage?
16:34No, not when I'm singing, no.
16:36You're doing ever so well, you can see.
16:39It's the right thickness.
16:41Italian food has been one of your themes.
16:43How much do you want to be cook of the day?
16:45Well, it would be wonderful but I'm just concentrating at the moment.
16:48of perfecting this.
16:50Sing a lovely song inside your mind.
16:52Ooh, ooh.
16:53Beautiful.
16:54And you do it.
16:55OK, so we're halfway.
16:5845 minutes to go, people.
17:01It is good.
17:03Oh, wow.
17:06On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:11Chocolate aubergines with an amaretto ice cream.
17:16I've never made ice cream before.
17:18So, I always said to myself, don't make ice cream on MasterChef.
17:22Because I've seen MasterChef and it goes wrong all the time.
17:25So, delighted to be given this challenge.
17:28Pour into a pre-chilled ice cream machine and churn for 40 minutes.
17:32Her ice cream has to be a really lovely, rich, thick custard before it gets churned.
17:37Otherwise, it's not going to be creamy and smooth.
17:41With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:46Little chicken bites wrapped in cured ham.
17:52Sometimes we have pieces left, not with chicken, you know.
17:55What do you do?
17:56Chicken bite?
17:57So easy.
17:59I pull up flavour.
18:03Just make sure that these bad boys don't overcock, so I need to keep an eye on them.
18:07Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:19Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:24He wants a bit of a crunch.
18:26It's a tricky one, but I don't want my gnocchi to split or crack.
18:33That's got to be seasoned really well and then cooled.
18:36Because if it's not cold, potato dough will melt.
18:41Across the kitchen, Ashley's hoping his ham and cream cheese stuffing for his lamb cutlets is set.
18:48This is a very special moment.
18:53That is class.
18:54And he now has to master the tricky technique of sealing it into the lamb.
19:00Just pull it.
19:02Pull like that.
19:03No, pull the meat.
19:04Stretch it. Stretch it.
19:05Don't worry, it will stretch it.
19:07But don't break it.
19:08Don't be afraid.
19:09Don't be afraid to close it.
19:11He's got to be really gently, otherwise the stuffing will crumble and it will fall to bits.
19:17Ty's never been my friend in this kitchen.
19:19He's never been my friend in life.
19:20I'm always late, unfortunately.
19:22But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:27How long do you have the boiled potatoes for?
19:30So that's 30 minutes left.
19:36Also with timing concerns is Jamie, who's only just started assembling his chestnut pastries for baking.
19:43I don't know whether I've done it right, whether I've done it wrong, so I'm just going to hope for the best.
19:49If Jamie doesn't get them in the oven quick enough, they're not going to be cooked all the way through.
19:54I mean, I'm running out of time now. Let's do this.
19:56Let's do this.
19:57This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:02And his pastries aren't his only worry, as he's now tackling the coffee-zabayoni custard accompaniment.
20:09I'm not even sure why this is supposed to look like this.
20:12I always remember a little child.
20:15My mother always used to make me for me a zambayoni with a drop of coffee inside.
20:20A couple of eggs mixed with a bit of sugar.
20:24If he doesn't cook it enough, we're going to have the flavour of raw egg yolk.
20:27I keep shaking.
20:29It become a little foamy.
20:31Yeah.
20:37Katie is also feeling the pressure.
20:40I still need to mash the veg and cook the duck.
20:45I don't want to do that until the last minute because I don't want to overcook it.
20:50I'm hoping the duck doesn't take that long, but that's what I'm worried about.
20:55You cook four minutes one side, four minutes the other side.
20:59She has to get the timing absolutely right, and it's got to be well rested,
21:03so that when she cuts into it, we don't have all this blood running all over the plate.
21:07I just don't want to burn the duck. I've never cooked it before.
21:12Over on the pasta dish,
21:14Ginger needs to fill and shape enough agnolotti for three portions.
21:19Right amount of filling to the right amount of pasta.
21:22All joined together in the centre.
21:24But Ginger has to be really careful here,
21:26otherwise those little agnolotti will start to blow open.
21:29Too much filling.
21:34Squash it down.
21:35No, don't need to squash it down.
21:37Before it get dry, you roll it.
21:39Yeah.
21:40And then one finger on top of the other one.
21:43Oh.
21:44You pull it.
21:45OK.
21:46And then it becomes perfect.
21:48I've just got to do this very fiddly thing about 45 times in the next five minutes,
21:53and then we'll be golden.
21:58And Alfie has a similar challenge.
22:02This potato gnocchi dough needs ample filling inside,
22:06and then clamps closed and sealed really, really well,
22:08so that gnocchi doesn't fall apart.
22:10Be careful with the flour, because sometimes it's too much flour.
22:14Too much.
22:15OK.
22:19OK, so we're on our final five minutes now.
22:22You need to think about plating up.
22:33Turn it now. Turn it a little bit.
22:35You've only got four minutes in that dark.
22:37I know.
22:42Well, they only take three minutes in the water, so...
22:45and the sauce is ready.
22:47Got to wait for them to roast to the top of the water.
22:51Oh, here's one.
22:54This should be absolutely delicious, and if it's not,
22:56I don't know what I've done.
23:02OK, guys, you've got two minutes left.
23:03Just two minutes, please.
23:04I think I like the look of them.
23:07I mean, I don't know how they're going to be when I get them out.
23:12I don't really want to cut it up, but they can cut through that,
23:14and then they can celebrate my success or failure together.
23:18Just want to go crazy.
23:19Whoa!
23:20That's it.
23:21There you go.
23:22Good, good, good.
23:23Guys, 60 seconds.
23:24Don't break it.
23:25Don't break it.
23:26Don't break it.
23:27Wow.
23:28Hallelujah.
23:29We've done it.
23:30That's it.
23:31Time's up, guys.
23:32Time's up.
23:33Alfie, are you looking back over it, too?
23:34I know.
23:35That's what I keep thinking.
23:36Did I miss something out?
23:37Hello.
23:38Hello.
23:39Hello.
23:40First up is Alfie.
23:41with Gennaro's asparagus and courgette-filled gnocchi topped with parmesan and quinoa
23:43and quinoa.
23:44I don't know.
23:45Don't break it.
23:46Don't break it.
23:47Don't break it.
23:48Don't break it.
23:49Don't break it.
23:50Don't break it.
23:51Wow.
23:52Hallelujah.
23:53We've done it.
23:54That's it.
23:55Time's up, guys.
23:56Time's up.
23:57Time's up.
23:58Hello.
23:59Hello.
24:00Hello.
24:01First up is Alfie with Gennaro's asparagus and courgette-filled gnocchi topped with
24:10parmesan and crispy sage leaves in a butter, balsamic and sage sauce.
24:17Your gnocchi is lovely and light.
24:23Right amount of filling, so you get that real lovely sweetness and sharpness of the courgette
24:27inside, the richness of the asparagus as well, which is slightly earthy.
24:32It's a great plate of food.
24:33Thank you, John.
24:34What I love the most is the sage and the cheese that's on top and some of it's crispy and gooey
24:41and it's really good.
24:42Thanks, Chris.
24:44The texture of gnocchi is just marvellous.
24:48Thank you so much.
24:49The filling was quite good.
24:51Asparagus inside.
24:52Well done.
24:53The butter in sage, marvellous.
24:55I love it.
24:56You made me very pleased.
24:57Thank you so much.
25:00Getting Gennaro's feedback was a dream for me, you know, because the fact I've cooked
25:05for him, you know, I've given him a proper Italian dish.
25:08I'm so thrilled.
25:09It's brilliant.
25:13Katie has served Gennaro's take on duck a l'orange, duck breast marinated in limoncello with
25:18a celeriac and carrot mash, broccoli with capers, chilli and garlic and a buttery limoncello
25:26sauce.
25:27You don't know if that duck has cooked yet because you didn't have time to slice it.
25:30No.
25:35That duck is not cooked enough.
25:36Mm-hmm.
25:41Timing's got the better of you, but the sauce is fantastic.
25:45You've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with
25:50all the pan juices for the duck and that is really wonderfully flavoured.
25:54There's so much limoncello in the sauce.
25:57I feel quite tipsy.
25:59However, I love your celeriac mash.
26:03It's lovely with the limoncello over the top, it works.
26:06The broccoli with the capers, they're delicious.
26:10The duck, if it was cooked, I would have said yes.
26:13What a lovely dish.
26:18I was furious about the duck.
26:20I should have trusted my gut and started it a little bit earlier, but I didn't want to
26:23overcook it.
26:27Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:32Wow, that looks really good.
26:34And served it with chicken bites wrapped in pancetta and sage, a tomato sauce and a vinaigrette dressing.
26:41The cabbage is cooked to perfection with the rest of the ingredients inside.
26:54The saltiness of the salami tastes delicious.
26:57This one is so good, you cook better than mine.
27:00Your little bits of chicken, saltiness of that pancetta and that richness of fragrant sage running through the whole thing.
27:08Everything's seasoned really well. I think you've done a great job.
27:11You've got a lovely ripe blushing tomato sauce.
27:16It's glossy and it's sweet. There's bags of parsley in there.
27:20This is the best I've seen you cook so far.
27:27I was nervous because I didn't know whether the cabbage was going to stay together.
27:31So, yeah, pleased with our performance, just got to keep the standard up going forward now.
27:38Ashley has cooked Gennaro's take on saltimbocca.
27:41Lamb cutlets stuffed with palmer ham, cheese, sage, parsley and basil.
27:47Served with garlic and rosemary sautéed potatoes.
27:50The lamb, perhaps I want a little bit pinkish inside. It's kind of well done.
28:00But the potato, they're really good.
28:04Garlic and rosemary are lovely and crispy. That is nice.
28:07The lamb filling is quite a bold whack of herbs.
28:12Tons of parsley, tons of garlic. I like it.
28:15You've got great flavours here, Ashley, of sage and a salty ham.
28:20But sadly, the lamb's a bit dry.
28:24For the first time in the competition, I feel disappointed.
28:28The meat should have been rarer.
28:31So I better get my hands and my heart ready for another round.
28:34Hello.
28:38Ginger has made pork and beef mince-filled agnolotti
28:42in a tomato and basil sauce.
28:45The pasta, it is good, but I believe it's just a little bit thick on the sides.
28:56OK.
28:58But at the end of the day, every single one is close.
29:01So nothing escaped.
29:04I love the flavours.
29:05There's a little bit of pepperiness on my tongue, which is wonderful.
29:09That porky smokiness inside that pasta is great.
29:11The tomato sauce, it's chunky, it's rustic and it's singing with basil.
29:16It's a good plate of food.
29:22That's been an amazing experience today.
29:24It's like getting a masterclass from a king of food.
29:27Dawn has made Gennaro's quirky veg dessert.
29:33Layers of deep-fried aubergines coated in a rich chocolate sauce
29:38with crushed amaretti biscuits and flaked almonds.
29:42Served with an amaretto ice cream topped with zesty orange and lemon.
29:46Mmm.
29:51The aubergine is cooked crispy but still soft that it's began to soak in all this lovely chocolatey sauce
30:00to become something really springy and delicious.
30:04Love it, love it, love it, love it, love it, love it.
30:06Happiness is getting drunk on your ice cream, Dawn.
30:09Holy camole.
30:11That ice cream is unbelievable.
30:13How much booze you got in there?
30:15Follow the recipe.
30:17Well, we like to make everybody happy when they have a food.
30:22My favourite chef.
30:24Gosh, yes, I...
30:26That's good.
30:28And there's little bits of citrus running through it, giving it real freshness.
30:32I think you've done a great job here.
30:35The aubergines, the almonds, the amaretto, bringing me back.
30:39My childhood memory.
30:41Dawn, thank you.
30:45I'm so happy.
30:48He's such a nice guy, Janara, and for him to have been catapulted back to his own childhood,
30:54I'm very proud of myself right now.
30:56Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum and raisin, served with an espresso zabayoni custard.
31:10The pastry is unbelievable.
31:12It's scrambled.
31:13It's not hard.
31:14The chestnuts, with the chocolate, with a little bit of zambayoni.
31:16Wow.
31:17It's excellent.
31:18You got an excellent off Gennaro.
31:19Yeah.
31:20You got a wow.
31:21Yeah.
31:22I'll give you an ace.
31:23The zabayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:24It looks great.
31:25It tastes great.
31:26You've got a class act.
31:27You've got a class act.
31:28The pastry is a work of art.
31:29This feels like it was made by somebody.
31:31I mean, it's all about the adventuring.
31:32And for me, you always thought it was crucial.
31:33You prized it with a little bit of a little bit of a zambayone.
31:34I love it.
31:35I love it.
31:36It's excellent.
31:37I love it.
31:38It's excellent.
31:39You got an excellent off Gennaro.
31:40Yeah.
31:41You got a wow.
31:42Yeah.
31:43I'll give you an ace.
31:44The zabayone, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:47It looks great.
31:49It tastes great.
31:50You've got a class act.
31:52The pastry is a work of art.
31:54This feels like it was made by somebody in the back of a posh kitchen
31:58who does this all day. Absolutely beautiful.
32:04I'm feeling a little bit overwhelmed, to be honest.
32:06The feedback was phenomenal, and, yeah, I'm super happy.
32:13I feel like I've really smashed it.
32:16Thank you very much, Tococo, the recipe, my recipe.
32:20You made me very proud.
32:22At the start of this, we did say we will choose a cook of the day.
32:26That person will go straight through to the next part of the competition.
32:30The other six will have to cook again for their place.
32:34We're going to ask you to step outside and we'll call you back in again
32:37as soon as we possibly can.
32:39Thanks very much indeed. Off you go. Thank you.
32:44They all really tried and pulled off some very difficult things.
32:48For me, three standout cooks. Yes.
32:51Alan Wynn with his cabbage and his chicken bites.
32:54Yes.
32:55Jamie with his chestnut and chocolate pie with zabbione.
32:58Yeah.
32:59And Dawn with her chocolate aubergines and amaretti ice cream.
33:02Yes. I loved it.
33:04Jalara, thank you very much indeed.
33:05Thank you, Dawn.
33:06Take care.
33:07Thank you. Thank you very much indeed.
33:08Such a pleasure being here.
33:09Really good day.
33:10Thanks very much.
33:15Picking one person who cooked the best is impossible.
33:19Yeah, it's a difficult decision, but there's one person today who I think just did an amazing job.
33:25Thank you very much indeed for all your hard work. It was joyous.
33:38Our cook of the day is...
33:40Jamie.
33:41Well done, Jamie.
33:42Yes!
33:43Well done.
33:44I get to go home and see my little girl, so...
33:45I'm ecstatic and I miss a round, so yeah.
33:46Thank you so much.
33:47Thank you, guys. Good luck.
33:48Well done.
33:49Congratulations.
33:50Thank you, mate.
33:51Cheers.
33:52Well done.
33:53Thank you, mate.
33:54Cheers.
33:55Well done.
33:58Thank you, mate.
33:59Cheers.
34:00Well done.
34:01Thank you, mate.
34:02Cheers.
34:03Well done.
34:07Yeah.
34:08It's cook of the day.
34:09I honestly can't believe it.
34:11I'm in the final six of MasterChef.
34:13OK, you six.
34:18Time to pick yourself up.
34:19Gennaro's food was all about stories and emotion and growing up in Italy.
34:24And your brief is to cook us a dish inspired by somewhere that you love.
34:30At the end of this, five of you will be joining Jamie in the next round.
34:34One of you will be going home.
34:37Show us all the skills and finesse you've learned along the way.
34:44Ladies and gentlemen, one and a half hours.
34:46Let's cook.
34:48This food needs to tell a story of holidays, family occasions, your favourite place.
35:00We want to feel the joy on the plate.
35:03I'm feeling good.
35:04It's food that I love to eat.
35:06And if I nail it, if we're going to be in a good place.
35:09All of them have got the skill.
35:12All of them have proved they've got the palate.
35:14What they've got to do now is hold their nerve.
35:19I'm nervous.
35:20What else is new?
35:21So I better get cracking.
35:23Mmm.
35:26Katie, are we going to far away, sunny climes?
35:30We're going to Lancashire, Grace.
35:32Well, yes.
35:33I'm a very proud Naldon, I must say.
35:36Same here.
35:37What are you cooking?
35:38I am making you a lamb hot pot.
35:41It's a little nod to my time at Coronation Street, obviously the infamous Betty's hot pot.
35:46Yeah.
35:47And my grandmother used to make hot pot all the time.
35:49I'm baking my own bread.
35:50I'm making my own butter.
35:52Because when you have a hot pot, you want to dip the bread in.
35:56Can I say something northern to her?
35:57You can say whatever you like.
35:58Go on, Katie, lass.
36:00Go on.
36:01Thanks, Carl.
36:02We were just speaking in our own.
36:04I'm sorry you didn't understand that, John.
36:06What does that mean?
36:07I'm really pleased with what she's doing.
36:08She's pushing herself.
36:09Wonderful.
36:10I'm glad that you two are bonding over this hot pot.
36:12Katie, one of the things so far in the competition has been timing.
36:15Yes.
36:16Are you going to get the timings right?
36:17I hope so.
36:18I'm going to go like Roadrunner after this conversation.
36:23I love this.
36:24A Lancashire hot pot.
36:25Usually lamb in a sauce with potatoes across the top.
36:29And it's cooked in the oven, thus a hot pot.
36:32But what Katie is doing is cooking all the bits separately and bringing them together.
36:37She's using lamb mince, which is cooking quite quickly.
36:39With that, she's got a cannon of lamb, then it should be nice and tender.
36:42We've got a red wine sauce, enriched with stock and thyme.
36:46This needs to be a really hearty dish that will make Lancashire proud.
36:53I'm trying to prove that you can make a hot pot look pretty.
36:57Flavour and good looks, which is everyone from Lancashire.
37:01I'm surprised that I'm still here.
37:06You know, every time I show up in that kitchen, I just think, what am I doing?
37:11But I can actually probably open a restaurant after this. Crazy.
37:14You could have an Ashley Kane cookbook. Anything is possible.
37:18I'm worried about getting everything done.
37:20I've got a lot of sauces, a lot of salads, a lot of things to do.
37:24And not a lot of time to do it.
37:26Ashley is drawing on his West Indian heritage.
37:30He's cooking jerk chicken.
37:32For me, good jerk chicken has a kick.
37:34It needs a judicious use of Scotch bonnets.
37:36I want that jerk sauce to be rich and zinging.
37:40He's got little chickens called Poussin.
37:42And there should be lots of marinade around the outside of that chicken.
37:48Ashley's really pushing himself, and we're also getting some flatbread.
37:52I've never had a flatbread before with jerk chicken.
37:55I usually would have rice and peas, some tahe.
37:59It might work, but it might just all be a bit dry.
38:03My favourite place in the world is my home.
38:05And a huge part of my home is the Caribbean roots and culture.
38:10Where in the Caribbean are your family from?
38:12St Vincent and the Grenadines.
38:14Ashley, I've got to say, right now, if you can take me on holiday to a Caribbean island,
38:18I'm going to be very, very excited indeed.
38:20Celebrities, 20 minutes gone.
38:26Oh yeah, time flies when you're having fun.
38:31Alfie's cooking us food from a place that we know he loves.
38:34He's talked about Italy all the way through the competition.
38:37I was about 22 when I first went to Italy.
38:40I did a concert over there, and I tasted Italian pasta for the very first time,
38:45and it was just out of this world.
38:50Alfie, I found your straw. Have you brought your guinea pig with you?
38:55That's the salad. Maybe a squeeze of lemon in there.
38:58I mean, it looks delicious. I am on the high-fiber.
39:00Alfie, you've just cracked a joke on MasterChef.
39:03I have, I know, I know. I've never seen you.
39:05I must be enjoying myself.
39:07Yippee! Get relaxed.
39:09There we are, there we are.
39:11Great round with Gennaro. Thank you.
39:13Has that given me the confidence? It has.
39:14And I thought I would take you on a trip to the Amalfi Coast,
39:19where I remember being up there at this gorgeous kitchen
39:22at a place called Mama Agata's,
39:24and she cooked this incredible lemon chicken
39:28with garlic and herbs and wrapped in straw.
39:32So I'm going to try and recreate it for you.
39:35Alfie's huge bag of hay.
39:36He's going to put it round the chicken
39:38and try to get all that lovely, rustic, farmyard flavours
39:43all into the meat.
39:46With his chicken, a salsa verde, really rich, quite sharp,
39:51made from parsley, eggs and capers. Fantastic.
39:55However, Alfie's going to serve his chicken whole,
39:59and that means that he will not know
40:01if that chicken is cooked all the way through
40:03until such time as we open it up.
40:04That's a big gamble.
40:08I want to make sure that that chicken is super done.
40:16Alan, where are you taking us to today?
40:19We're going to the south of France.
40:21I had a second home in France, right on the coast,
40:23because I was working there for six months,
40:25and that's where I finished my career,
40:27so that's why I'm doing a lobster linguine.
40:29You could sit and see the lobster come out of the ocean,
40:31and within an hour or so it would be on your plates.
40:32It feels like you walked into this kitchen at the beginning
40:35and said that you just didn't really cook at all.
40:37And now you quite casually seem to be working with the lobster.
40:41Well, hopefully the lobster's going to work with me as well,
40:44so we'll see what happens.
40:46From that whole lobster, he's going to have to get a huge amount of flavour
40:51to make a sauce.
40:52He's using the head for stock.
40:55He's got his own pasta on the go.
40:57It's a really complex, delicious thing that he's making here.
41:02I've done the pasta before, but there's a couple of things here
41:06that I'm probably doing for the first time on national television,
41:09which isn't great.
41:10I'd never prep for a game like that.
41:13Cooking and prepping the lobster.
41:15I was a little bit worried about it.
41:17What's a bit more pressure?
41:21Celebrities!
41:2350 minutes gone, 40 minutes left.
41:25The main thing I learned from Gennaro was that his food is really emotional.
41:36It's all about stories and heart and emotion,
41:39and I need to try and bring a bit of that into my cooking, I think.
41:42We're in New York.
41:44We've had the most gorgeous day.
41:45We've been shopping.
41:46We've had cocktails.
41:47We've been to an art gallery.
41:48We've had more cocktails.
41:49We've been to Broadway.
41:50We've seen a gorgeous show.
41:51Now we're absolutely starving, and we're going to Koreatown,
41:53and we're going to have delicious Korean-American food.
41:57Love it.
41:58What time do we go?
41:59And then we're going to have more cocktails.
42:01And then a club, why not?
42:02Cool!
42:03Thanks!
42:04What are you going to cook for us?
42:05I am cooking bao buns with lemon pepper beef,
42:08cheesy corn, and a non-fermented kimchi.
42:11New York's my favourite place in the world,
42:13and it really is a 24-hour city.
42:15You can go and eat this food at 2 o'clock in the morning
42:17and be transported to Korea in the process.
42:20It's magical.
42:23Ginger's making her own bao buns.
42:27Wow.
42:28She is a machine in the kitchen.
42:31Those bao buns need to be nice and soft and pillowy-ish.
42:34I've got no room to put anything in here.
42:36With that, we've got our kimchi,
42:37which is a spicy cabbage salad.
42:39Usually it's brined first, and it's left in a jar to ferment.
42:43She doesn't have time to ferment it,
42:44but I hope it has bags of flavour.
42:47I'm very pushed for time, but it's all happening,
42:49and if it all keeps going, it'll go.
42:52So there you go.
42:5425 minutes left.
42:58You and me are not friends anymore, Grace.
42:59Where's...
43:00Ha ha ha!
43:05Fillet the mackerel?
43:08I'm quite used to filleting fish now.
43:12What's cooking today, Dawn?
43:13Where are you taking us?
43:15Taking you up to Scotland,
43:16which is one of my favourite places in the world.
43:17It's where I was born.
43:18It's where my dad lives.
43:19He'd always take us out on his boats,
43:20and we would catch line after line of fresh mackerel,
43:22take them home and eat them,
43:23and we'd always stop off at the supermarket
43:25and get a jar of pickled cockles
43:26and eat them in his car with a toothpick.
43:29So I am making you pan-fried mackerel
43:32with clap shot, which is neeps and tatties,
43:35and a pickled cockle escabash
43:37with a cullen skink sauce.
43:40That's a fish feast.
43:41It is.
43:42I mean, ambition is one thing,
43:43but reality is another.
43:45If she wants to cook four dinners at once
43:47and put them on the plate, we should let her.
43:53These are some of my favourite flavours.
43:55Cullen skink, for example.
43:56Creamy smoked haddock flavours.
44:00Escabash is a way of pickling things.
44:02Onions and carrots cooked down with vinegar,
44:04but she's actually putting in cockles,
44:07which are coming out of a jar.
44:08Cockles are quite salty.
44:12We have got lots of big powerful flavours in this plate.
44:14I hope it's not all too overpowering.
44:17These are very familiar Scottish flavours.
44:19Do they all work together?
44:20I think so.
44:21But if I messed this up really badly,
44:23I could be going home today
44:24and that would absolutely devastate me.
44:29You've got just four minutes.
44:31Four minutes.
44:35I don't really know how to do this.
44:39Basically, just need to add the sauce to the meat.
44:43I'm trying to make a quenelle,
44:46because I'm a fancy pants.
44:47I've not made one before.
44:48I've just watched lots of videos on how to make one.
44:50So, here we are.
44:56Just burnt the flatbread.
44:57Which is not good.
44:58It's a bit of a struggle.
45:0030 seconds.
45:01I don't know whether I've made my pasta a bit too thick.
45:15My balls have turned out really well.
45:16I'm so, so pleased.
45:18That's going to have to do for that.
45:21Time is up.
45:22Step away from your benches, please.
45:23Yes!
45:24I've done it!
45:25I don't know how it tastes, but I've got it ready.
45:26Job's a good one.
45:27I'd eat it.
45:28Celebrating her home county of Lancashire,
45:29Katie has cooked a lamb hot pot.
45:30Diced lamb cannon and lamb mince
45:32with potato, carrot, swede and red cabbage.
45:34Served with a red wine sauce.
45:36Homemade soda bread.
45:37and butter and crispy lamb fat.
45:38This is not looking like a hot pot.
45:40This looks like a work of art.
45:56The lamb cannon is overdone and it's going slightly.
45:59I'm going to have a good idea.
46:01Look at the lamb cannon.
46:03The lamb cannon is overdone, and it's going slightly chewy,
46:07but what's wonderful is the amount of minced lamb in there,
46:10fried really well, little bits of potato across the top
46:13and the red cabbage giving sharpness, which is good.
46:16Soda bread, a little bit dense, I don't mind that too much
46:19because I appreciate all the hard work and you didn't run out of time.
46:23The lamb cannon, although it is a little bit over,
46:26the richness of the gravy is just outstanding.
46:30A whack of salty rendered-down lamb fat to go on the bread,
46:35and your butter, creamy, silky, and just goes beautifully on that bread,
46:40dipping it into the lamb. Good.
46:43Thanks, Katie. Thank you very much.
46:45Apart from a tough lamb cannon, my main goal was the taste
46:49and the presentation and just to show that I can do different skills.
46:56Ashley's Caribbean menu is jerk chicken.
47:00It looks the part, but when you start to eat,
47:15it hasn't got that fire and oomph that you need from jerk.
47:19Can't taste the chilli.
47:21This fruit and salad thing is really fascinating for me,
47:25because you've got sharp, sour pineapple in there and sweet orange.
47:29It's really refreshing and really light.
47:31And actually it goes nicely with that little bit of crust on the outside of that chicken.
47:36The breads are nicely made, but you've cooked them just a little bit too long,
47:40and they're starting to go a little dry.
47:42I'm slightly disappointed that a little thing like spice could have made all the difference,
47:48but I've just got to keep my fingers crossed to see if it's enough.
47:52Inspired by living on the coast in the south of France, where he finished his rugby career,
47:57Alan Wynne has served lobster linguine.
48:00Linguine is really thin. It's that sort of more fettuccine.
48:05In a lemongrass, ginger, chilli and star anise sauce, dressed with a lobster claw.
48:11The lobster is perfectly cooked. What I love about this sauce, there's lemongrass,
48:21and there's ginger, and there's star anise, and there's a kick of chilli.
48:24It's got real depth and it keeps building the more that you're eating it. It's outstanding.
48:29With lobster pasta, it can go one of two ways.
48:32It can either be really flavoursome or it can be bland and creamy.
48:37Congratulations, you've got it absolutely bang on.
48:39Oh, thank you. This is fantastic.
48:42Your pasta is beautifully made, it's got a nice little bite to it, it's skilled,
48:46it's delicious. I like it a lot, Alan Wynne. Thank you.
48:52Happy with that. I haven't done that recipe before and, you know, actually, you know,
48:56it came out good. At least then I was a cooked lobster now.
49:00Ginger.
49:04Hello.
49:04Ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef, pickled ginger
49:13shallots and coriander, with fresh kimchi marinated in anchovy sauce and cheesy corn.
49:20The star of the show is your bao bun, which is lovely and soft and pillowy light, which is really
49:35difficult to get right. And inside that, bits of beef which are really thin and ferocious amount of
49:40pickled ginger and the shallots as well being sharp with all the herbs. Very, very clever indeed. Thank you.
49:47I didn't think you'd get all this flavour into this kimchi in a short amount of time. Using anchovy,
49:54almost to fake that funky fermented taste is lovely. This cheesy corn, it's a big plate of stodge.
50:04It's exactly what it's meant to be. I love it.
50:08I am over the moon. The gods of bao buns were on my side today and they were perfect, so I'm so chuffed.
50:20Representing Scotland, Don O'Porter.
50:23I've got your little gift.
50:25Right. Wonderful.
50:38Very nice.
50:38Ginger, we're in the club. Beautiful.
50:41Hi. Welcome to the family.
50:44Does this make it taste better? It does.
50:45OK.
50:48Showcasing her Scottish heritage, Dawn has served pan-fried mackerel on buttery leeks with mashed
50:55Sweden potato, pickled cockle escabash and a smoked haddock potato and cream Cullen skink sauce.
51:03I love mackerel. Perfectly cooked. It's a very strong, slightly bitter taste, but then you've got the smooth,
51:17silky softness of the haddock creamy sauce, which just takes the edge off it.
51:23Getting neeps and tatties into Cornell. I don't know what Scotland will make of it, but you did it.
51:30It's bonnie.
51:33The escabash is inspired. Sharp sweetness coming from that vinegar with the shallots,
51:39the sweet carrot mixed together, and those little cockles tasting of the sea.
51:43Some really complex flavours, big bold flavours, and you've made them dance quite nicely together.
51:49Good on you. Thank you.
51:51Thanks, Dawn. Thank you.
51:55You know, when you get that seal of approval from John and Grace, it's so validating.
52:00I want my dad to be watching this episode smiling his head off up in Scotland and feeling proud of what I've done.
52:06Last up is Alfie, with his Italian hay-baked lemon chicken, served with purple sprouting broccoli,
52:13an anchovy caper and parmesan salsa verde, and a chicken sauce.
52:17You don't know if that chicken's cooked all the way through?
52:20No.
52:20Until I open it up? Yeah.
52:24I can't breathe.
52:28Good job. Thank you.
52:33The chicken's cooked beautifully. It's so lovely and moist, and slightly woody and smoky from that hay
52:39around the outside. Sharp, rich, fragrant lemon with that lovely buttery crispy skin on the outside.
52:45The sauce, rich saltiness coming from the stock, all the juices going there from the chicken.
52:50It's delicious.
52:52You have convinced me to add a bag of hay to my online shopping delivery, because it really works.
52:59But then you've got this lovely, chunky salsa. It's so heavy with parmesan and anchovy and caper.
53:07I could just eat that by itself on toast. Thank you so much.
53:14I was so pleased that that chicken was cooked all the way through. That was great feedback from John
53:20and Grace. I loved that round. I think Gennaro gave them a gift. He's truly inspired them.
53:28That was some of the best dining that we've had of the whole competition. I loved Alfie Bo's chicken.
53:35It was so clever. Lemon and garlic personified. It was bags of flavour.
53:41Ginger pushed herself in this round with her Korean beef and kimchi.
53:47How do you make bao buns when you haven't got a lot of time? It was fantastic.
53:51Alan Wynne, lobster and pasta. That's a difficult thing to cook. He really pulled it off.
53:58Dorno Porter and a celebration of Scotland with mackerel and cunskint sauce. I loved it.
54:04All of those four were exquisite today. Very impressive. That leaves us with a conversation
54:10about Katie and Ashley. Beyond doubt, Ashley wanted to take us to his happy place.
54:17And he really put effort into this. His flatbreads, as well made as they were,
54:21he'd overcooked them. They'd become quite dry. But that jerk chicken could have done with a lot
54:26more chilly heat. Katie, a lamb hot pot. Made from the heart, representing Lancashire.
54:32And the gravy, exquisite. She made her own soda bread. She churned her own butter.
54:38And we had a really dainty looking dish. But some bits of lamb were chewy.
54:43Everybody in that room is just gold standard. And it'll just be sad to go home. I'm loving it.
54:53Fingers crossed, I get to stay in.
54:55I never knew how much this competition would actually mean to me. I've been brave enough to
55:01push myself. And I'm just sitting here hoping that I've done enough.
55:05Who's joining Jamie in the next round? This is a heartbreaking part of the competition.
55:19Celebrities, thank you so much. You took us to places that genuinely meant so much to you.
55:26We experienced some exquisite cooking. But even so, only five of you can go through to the next round.
55:35The celebrity leaving us is Ashley.
55:50Ashley, thank you so very much indeed. Great competition.
55:53It's been an absolute pleasure to be in your presence.
55:56Oh, thank you so much. I want to give you a hug, yeah?
56:00Thanks, Grace. It's been lovely.
56:02Bye, Ashley. Thanks so much.
56:09I'm going to take so many positives away from this. The confidence that I can cook.
56:14I can make great food. Food isn't just fuel. And I feel like I can take all these skills back
56:20home and make everybody smile when they're eating dinner at my house at the weekend.
56:26Congratulations, you five. For you, the competition continues. The trophy is still up for grabs.
56:32I cooked with a lot of passion today, so I'm happy.
56:37I'm loving it. The ability to lose yourself in the kitchen and, you know, getting a few decent
56:43plates out as well, which is, you know, it's quite nice to have that feedback.
56:46To get to the final now, you can't drop the ball. You've got to keep bringing it to the table.
56:53The standard is so high. Here I am in a really fiercely contested competition, so it's thrilling, though.
57:00I love being in the final six. It's a nice number, isn't it? I need to get my thinking cap on.
57:06I don't know if there's much left up there, but we'll find some of that.
57:15Next time, it's the last of the semifinals. John and Grace are looking for perfection.
57:22And the six remaining cooks battle it out. I have to go in with every ounce of focus that I've got.
57:28For their place in finals week. Out of chaos, beautiful things did happen.
57:35You actually could pursue a career in cooking because that is how good this dish is.
57:58All right.
58:15You
58:17You
58:19you
Be the first to comment