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00:00It's the last of the Celebrity MasterChef semi-finals
00:04and only the best six cooks remain.
00:08John and Grace are looking for perfection.
00:11It's going to take somebody to really drop the ball somewhere along the line
00:15so I'm just going to keep real tight a hold of my ball.
00:20The way I've approached this is very similar to how I used to approach rugby.
00:23It's one game at a time, this is one cook at a time.
00:27I really do want to make it to final.
00:30Wait, it's just so close now, I don't want to give up.
00:34I'm raring to go, but everyone's bringing their A game
00:37so you're going to have to pull out all the stops.
00:41That trophy is in sight and I obviously want to go home with it.
00:45So eye on the prize, I'm going to give it everything I've got.
00:49The tension is mounting, a bit nervous about what we've got in store today.
00:53Yeah, we'll see how it goes.
00:56Tonight, oh!
00:57Two intense challenges stand between them
01:01and a place in finals week.
01:05The big day in the Subbury MasterChef Kitchen.
01:08They can't take their foot off the gas.
01:11They need to knuckle down and show us what they've got.
01:13Welcome, celebrities.
01:31This is an incredibly exciting day
01:34because we're looking for five finalists.
01:37Your first challenge is a good old-fashioned
01:41MasterChef invention test, but in relay.
01:46We're splitting you into two teams.
01:48Alan Wynn, Ginger, Katie, congratulations, you are the red team.
01:53Dawn, Alfie, Jamie, you are the blue team.
01:59Celebrities, put your aprons on.
02:05Each team member will get 25 minutes in the MasterChef kitchen,
02:10so a total of one hour and 15 minutes
02:12to cook for us a main course and a dessert.
02:16Oh.
02:17The thing is that when you swap over with your 25 minutes,
02:22you will not be able to confer with each other.
02:24Oh, dear.
02:28Sorry.
02:30You'll have to leave clues on the bench
02:32as to what the dish is going to be.
02:36You need to decide who's going to plan this dish,
02:40who's going to take the middle shift and do the work on it,
02:43and who's going to finish?
02:44Who's going to plate up?
02:46So, what do you think?
02:46Your repertoire's probably bigger than mine.
02:48I don't know.
02:49I only know how to cook the things I've prepared for this competition.
02:51How do you two feel about if I just come in and ruin what you've done?
02:56Well, that's the challenge.
02:57I'm happy to go first.
02:59Are you happy with that middle bit?
03:00I'll try.
03:01What I will say is check to see if I...
03:03Because I'm not very good at desserts.
03:04Just a really simple dessert.
03:06Have you guys made a decision?
03:07Who's going first?
03:08I'm going to go first, yeah.
03:09Great.
03:10Alan Wynn's going first.
03:11I'm going to go second.
03:12And Katie's going to go third.
03:13Please now leave the kitchen.
03:15Good luck.
03:16You've got this.
03:17Likewise.
03:17You're going to...
03:18You've got this.
03:18Hopefully you all need it.
03:21Dawn.
03:21Alan Wynn, please reveal your ingredients.
03:24Hello.
03:28On your benches, you have a humble chicken, some oranges, some plums and some nectarines.
03:34The main course must feature the chicken and the dessert must feature the fruit.
03:39You'll also have access to the larder behind us.
03:46You know what you've got to do.
03:4725 minutes.
03:49Let's cook.
03:49Dawn and Alan Wynn will now have to decide what their team's chicken main and fruit dessert
03:56will be.
03:57Oh, my God.
03:59Oh, my God.
03:59I've gone completely brain dead.
04:01I think Dawn, she's good at figuring it out.
04:04Yeah, feeling it out and making a plan.
04:06Not thinking straight.
04:08It hurts my soul if they don't go in there and be imaginative.
04:12I'm really thrown by it.
04:13I just don't want to let the others down.
04:15This is really about thinking on their feet.
04:17They've got to work as a team.
04:19Whoever starts the relay has got to lay out all the ingredients for the main course, all
04:23the ingredients for the dessert and leave somehow an idea of what they want as a dish.
04:28They've got to leave clues around the bench.
04:30I think I've got the ingredients to make a really nice chicken and mushroom pie, so that's
04:34what I'm going to do.
04:34I haven't thought about desserts.
04:36Just try and get a good start, and then they're going to have to join the dots.
04:40How are you feeling?
04:42I'm nervous, but I think we've definitely got Alan in the right place.
04:45Yeah, he's a really good leader.
04:47Yeah, I've got a plan.
04:48I am slightly worried, though, because Alan is so good.
04:53If he has started something really complicated, I don't know how to continue it, but I guess
04:57that's the whole point of the challenge, isn't it?
04:58Yeah.
05:00Alan Wynne, what's the plan?
05:01I'm going to do a stuffed chicken wrapped in pancetta.
05:03I've just got to do a cream cheese that can go in there.
05:05Asparagus and peas are on the hob, so hopefully they'll see that.
05:08Besides the asparagus and the peas, what else is going with the chicken?
05:10I'm going to have another look.
05:12Okay, fine.
05:13Alan Wynne is doing chicken breast stuffed with cream cheese and herbs,
05:17wrapped in pancetta.
05:19I've given it a good knock, so whoever comes in shouldn't have to take too long to cook it.
05:24But there needs some sort of starch on there.
05:26Otherwise, we've just got a chicken breast with cream cheese, some bacon and some green veg.
05:31What's the thought with the plums and the peaches?
05:33Well, poach them off and then good luck.
05:36Righty-o.
05:37Alan Wynne's contribution to dessert is going to be harming some plums and some nectarines
05:41and putting them in a pot with some sugar and a little bit of vanilla essence.
05:44And then hoping that Katie and Ginger will pick up the pieces and make the dessert.
05:48I'm not going to lie.
05:49I do not know what I'm talking about with a dessert.
05:53You've had 12 minutes.
05:54You've got 13 minutes left.
05:58Donna Porter, the last time I saw you on a group task with the medieval function,
06:02and it really felt as if delegating was not your strong point.
06:07Not really.
06:07I feel like if I had the whole hour 15 for myself, I could make something nice.
06:11But what I'm scared of is just messing it up for Alfie and Jamie.
06:14I don't know what Dawn's going to leave us with.
06:17It could be sort of like Donna.
06:18Up against it.
06:18Up against it.
06:19I just don't want to let anybody down.
06:24She is on the case.
06:25She's making a chicken and mushroom pie.
06:28If I leave the pastry out, hopefully they'll see that that's what I was thinking.
06:31Some spinach on the side sounds like a great idea.
06:34That should be okay.
06:35It's the dessert that concerns me.
06:37I'm so bad at desserts.
06:39I don't have an idea for that yet.
06:40So I'm still thinking about what to do with the fruits.
06:42But you do realise very shortly I am going to manhandle you out of this kitchen.
06:46I know.
06:46For some reason or other, the issue for the Dawn and Alan Wynne right now for dessert,
06:51there's no plan whatsoever.
06:52I fear for this.
06:54I'm hoping they can do a tart to finish.
06:57How are you going to tell them you want a tart?
06:58I'm going to get a tart dish if I can find Gwen or Eva Ramekin there.
07:02They've got to leave clear clues as to what they want done.
07:06You've got 60 seconds to find a tart tin and maybe some pastry so she knows you've got to do a tart.
07:10By this point, I would just sprinkle flour right across the bench and put help.
07:15I'd love two pie dishes.
07:17Main course is pretty much sorted.
07:19Alfie, if he just pops on the pastry onto the pie, there's not an awful lot to do,
07:23so he's got time to work out a dessert.
07:26My biggest concern for the blue team is Alfie coming in next.
07:30Because he isn't terribly good with dessert.
07:34At the moment, the fruit is still in its skin.
07:37I think he's going to have to handle that by himself.
07:38I don't like this.
07:39It's absolutely horrible.
07:42It really is.
07:50Hopefully it's clear enough what they need to do.
07:52Red team, blue team, time to change over.
07:56Hey.
07:57How you doing?
07:58Oh.
08:01Alan, Wynne's been really busy, which is great news.
08:05I think Ginger will know what she's doing.
08:08I think I tried to create clear pictures, if you like, on what I was trying to achieve.
08:12I've got chicken that's stuffed with something that looks delicious, and he's left some pastry
08:16here, and I'm guessing that this is supposed to be some kind of tart situation.
08:20I'm not worried about the main course, because I think that's really obvious.
08:25Chicken, mushrooms, bacon, thyme, nice creamy sauce. Looks like maybe a pot pie.
08:32But I did not do anything for dessert.
08:35I have no idea. I hate desserts. I'm terrible at desserts.
08:38I feel awful leaving him with that responsibility.
08:41I really don't do desserts. It's crazy.
08:45This is really hard.
08:47You've only got 25 minutes.
08:49Go, go, go.
08:51Okay.
08:53Do you think Alan Wynne's left you a good plan?
08:55Yeah.
08:56I feel like he's come and made some really good decisions for us, and I've just got to
08:59make sure I keep everything spinning.
09:02I'm sure Ginger will realize that the chicken's ready to go in, so hopefully she'll put it in
09:05halfway through.
09:06How long do you think that chicken's going to take to cook?
09:08I think it's going to take about 25 minutes, so I think it goes in near the end of my time.
09:13We've got a suggestion of some veg here.
09:17Hopefully Ginger adds something else to that, because I couldn't see any potatoes when I ran in.
09:22Okay, I need potatoes.
09:24She was looking for potatoes. There's no potatoes in there.
09:27Where are you keeping your potatoes, Grace?
09:28We've got to think slightly differently here.
09:30There are none.
09:31Oh, exciting.
09:33Oh, da-da-da-da-da-da-da-da.
09:35Okay, I'm going to do a butternut squash thing, but I actually really need to get moving on it.
09:44It's only two portions, but it will shrink.
09:47That's fine.
09:48Did start a sauce, so hopefully it'll be clear.
09:51He obviously had a plan here, but I don't know what that plan is, so I'm not going to think
09:54about that for now.
09:55I'm going to put that to one side.
09:56Okay, get you in there.
10:00The dessert, I'd like to think it was going to be a poached peach tart.
10:05Obviously it left the ramekins and pastry there as well.
10:08Would you put puff pastry into a little tin?
10:11I don't think you would.
10:12I think you'd have it flat on something.
10:14What is the dessert?
10:15Pastry.
10:16Just pastry?
10:17Well, for now, yeah.
10:18But we've got fruits in the pot with a little bit of water, a little bit of sugar, and that's
10:26it, and some pastry in the oven.
10:29Ginger's counting on the fact that Katie's going to fill in those blanks with desserts.
10:33I'm just thinking what dessert I can make in 15 minutes in case everything's been started.
10:38You are not going to fudge this up.
10:43Alfie, you've said that you're enjoying the competition more.
10:45Have we spoiled that for you now?
10:47Absolutely, today.
10:49It's ridiculous.
10:50Have you got any clues of what is going on here?
10:53Obviously, I think maybe like a chicken mushroom pie, so I need to probably get those in the
10:59oven pretty sharpish.
11:01Make a stock for the mushroom gravy as soon as that's my thing, I suppose.
11:06Wilted down spinach with a bit of lemon on there.
11:10The main course contribution from Alfie is getting the pies in the oven and trying to make
11:15the sauce, but Dawn left nothing for dessert, knowing that Alfie doesn't like making desserts.
11:21Try and make a cake, so I'm going to try, I know it's a nightmare.
11:25This is your nemesis.
11:26It's my serious nemesis.
11:29Can we rescue any part of it?
11:30I'm going to try and present it as best I possibly can for you.
11:34I'm making my worst nightmare.
11:36That cake's going to take more than 20 minutes to cook.
11:39Hopefully, I can get it in the oven before Jamie comes in.
11:42But there's still a problem with that fruit.
11:44I keep wanting to say, for Pete's sake, will someone peel something and stew it?
11:50I'm hoping that Jamie, in the last 20 minutes, will be able to just glaze some fruit, get
11:54a bit of sauce going on.
11:55We have eight minutes until the changeover.
12:01Is there a cake tin?
12:03Cake tin, I need a cake tin, yeah.
12:07I have no idea what I'm going to be walking into.
12:10I'm guessing that I've been picked last because I can follow through on a custard.
12:15I'm going to try and just get the cake in the oven.
12:17To finish the desserts off, it should be interesting.
12:23Alfie, what have you done?
12:24You put the cakes on top of each other.
12:29I didn't mean to.
12:33When Alfie gets himself in a bit of a panic, he starts to fluster.
12:36And right now, he's right at fluster.
12:40Where are you at?
12:41I have got a sauce happening here.
12:44I've fried off some shallots and I've made a roux and I've added the stock.
12:47These pastry bits have come out.
12:48That's maybe going to be some kind of plum tart situation,
12:51depending on where Katie wants to go.
12:53The squash are roasting and the chicken is in the oven.
12:55How are you going to tell Katie how long that stuff's been in the oven for?
12:58I think they're both things that she'll know when they're cooked.
13:01Okay, fine. I would say.
13:02I hope so.
13:03She knows what she's doing. She's a clever girl.
13:06Katie will not know how long that chicken or badnut squash has been in the oven.
13:09So I'm hoping Katie doesn't panic and checks that chicken is cooked all the way through.
13:15Pies are in the oven.
13:16The cakes are in the oven.
13:17I'm going to try and put the spinach in the pan ready for Jamie.
13:22Oh, my gravy has dried up.
13:24Alfie's lost a gravy along the way.
13:26I think I'm going to scrap the gravy.
13:28I'll try for a cream sauce if I've got the time.
13:30Alfie's going to have to just calm down and focus.
13:35Celebrities, you've got 60 seconds.
13:3760 seconds for a changeover, please.
13:39Alfie, you need to get that sauce on.
13:41Yeah, it's on.
13:41It's on.
13:46Okay, here we go.
13:47Thank you very much, Alfie.
13:48Thank you, guys.
13:49Bye-bye.
13:50That way, Ginger.
13:50Bye-bye.
13:52Goodbye.
13:54Hi, Ginger.
13:55Hey.
13:59Right.
14:01Oh, very nice.
14:02Chicken.
14:05You look how I feel.
14:10Peaches.
14:11Plums.
14:12Some sauce.
14:13There's something in this oven.
14:15What did you think I was doing?
14:16That's the question.
14:17Well, you had the stuffed chicken breast wrapped in bacon,
14:20which I put in the oven about ten minutes before I left.
14:23And then there's no potatoes!
14:25I know.
14:25What did you add?
14:26Anything I did?
14:26Butternut squash.
14:27I didn't know what you were doing with the red onions,
14:29so I sacked them off.
14:30That's fine.
14:30But I made a sauce.
14:31Oh, brilliant.
14:32That's what?
14:32The red onion was the start of a sauce.
14:35Right.
14:35Yeah.
14:36I'm assuming that's for the dessert.
14:38I cut the pastry into two...
14:41two triangles,
14:42and I know that Katie will be able to build
14:45some sort of gorgeous fruit dessert.
14:46Did you get what I was doing with the fruit?
14:48Yeah, totally.
14:48Oh!
14:50Alfie!
14:51Don't!
14:52Don't!
14:52Don't!
14:52What did you leave me with, Dom?
14:56I'm seeing pie.
14:57It looks like there's some cakes in there.
14:58Jeez.
15:00So sorry, the dessert.
15:02I just had nothing.
15:02No, it was great.
15:03It's fine.
15:03I had nothing.
15:04I made a cake.
15:05You made a cake?
15:06I made cake batter.
15:08Those were in the oven.
15:09Pies were in the oven.
15:09Well done.
15:10So the pie was obvious.
15:11The pastry was on the top, yeah.
15:12Pie with what?
15:14Oh, my God.
15:15Genius!
15:15Oh, my God!
15:17Alfie!
15:20Pie with salad.
15:25Oh, God, what's he left me here?
15:28Those pies could really do
15:29with some kind of rustic veg.
15:31Some of the root vegetables mashed
15:33or some of the squash.
15:35They haven't done any of that.
15:37They've got spinach.
15:38I don't really know what's going on.
15:42How do you feel about the task?
15:43I'm nervous because I've got to pick up
15:46what other people have done.
15:49What's left for Katie to do is
15:51make sure that the chicken's cooked
15:52and hope that the squash is cooked.
15:54That's the first thing I did,
15:55so I'm hoping there's enough time.
15:56I've got chicken.
15:58Yeah.
15:58And then I think that's sweet potato.
16:01Right.
16:02But I just don't want to mess up the cooking.
16:04Because you don't know how long it's been in, do you?
16:05No, I need a thermometer, really.
16:07I've seasoned the sauce.
16:08OK.
16:10She needs to do the veg,
16:12the asparagus and the peas.
16:13That's, like, a five-minute job.
16:15I do feel a little bit lost
16:17because I've kind of got to finish something quick.
16:2271.
16:22That's done, then.
16:24Right, OK.
16:26We're cooking with gas.
16:27What about dessert, Katie?
16:28What's happening with dessert?
16:29We've got some kind of pastry and plums.
16:33She can make the custard and put the fruit on top?
16:36Yeah, hopefully.
16:36I don't know if custard goes with pastry.
16:40To be honest, it's a bit...
16:42Oh, no, of course it does.
16:44Katie's made great desserts in the competition so far.
16:46The foundation's there.
16:47The fruit's already post.
16:49The pastry's already cooked.
16:50She just needs to get the dessert looking pretty.
16:54I was thinking of doing some cream with it.
16:56OK, well, you need to be quick
16:57because you're going to run out of time.
16:58Get on with it.
16:58OK, I'm trying.
17:03It's chaos.
17:04I think I left him in a good place.
17:06It's 25 minutes, man.
17:0825 minutes goes super fast.
17:10It's ridiculous.
17:12Can you work out what's your main course?
17:13The pies are the main course.
17:14OK, so the mushroom sauce on there
17:16is going to be for the pie.
17:19I'm going to saute some spinach.
17:21Those cakes just need to be dressed with the glazed fruits.
17:24What's your dessert?
17:25It looks like there's some cakes in there,
17:26so I'm going to get this fruit on it.
17:28Get this cooking nicely.
17:30With what?
17:31Some brown sugar.
17:33He'll make the custard.
17:34OK, any cream or custard or anything?
17:36With a custard.
17:37Jamie seems to have got some fruit in a pan.
17:39Hallelujah!
17:42I worry about the cakes
17:43because Jamie doesn't know how long they need.
17:46They're very small sponge cakes
17:48that really only need a little bit.
17:50They could end up completely burned.
17:55Are you keeping an eye on those cakes?
17:57Yeah.
17:58Yeah?
18:00Maybe another couple of more minutes.
18:02OK, OK.
18:02And then I think they're done.
18:04I think it's coming together.
18:06I just need to speed up slightly.
18:11I'm trying to make an ice cream
18:13to go with the dessert,
18:15but I want to add a bit.
18:16I hope she'll taste the gravy
18:18and maybe add something more.
18:19Oh!
18:19Oh!
18:23Blonde woman!
18:25Oh, my God!
18:27What have you done?
18:28I just put the almonds in the sauce.
18:30What are the almonds for?
18:31I just wanted to toast them for the dessert.
18:34Katie has just toasted the almond for the dessert
18:38and then just put them accidentally into the gravy.
18:41I think she's made bacon tart gravy.
18:44Please clear some of this mess away, please.
18:46I've walked into chaos, John,
18:47so it's just continuing.
18:50Ah!
18:50Ah!
18:51Ah!
18:51Ah!
18:52Ah!
18:52Ah!
18:53Ah!
18:54Right now, this kitchen is full of fluster.
18:56It looks like that pie's cooked.
19:00How long it's been in,
19:02but that looks to me like it's cooked.
19:07What the blue team have in their favour is
19:09they've got two very good-looking pies.
19:11Jamie has got them out at, I think, the right time,
19:14but he has no idea whether that chicken's cooked inside there.
19:19Let's try and turn these cakes over, eh?
19:22What Jamie's going to try and do now
19:24is get the cakes out of the tin
19:25with them looking perfect.
19:28Why is that stuck?
19:31The Alphys cakes are looking pretty good, you know?
19:35Just over five minutes left, celebs.
19:38Whatever you've got to do,
19:39you've got to get it made,
19:40and you've got to get it on the plates.
19:45When I got there,
19:45there was a very clear road map of where we were headed,
19:48and I tried just to stay on that road,
19:50and I know Katie is an excellent driver,
19:53so I'm sure we'll be fine.
19:55Oh, I'm deaf on a stick.
19:58Just wiping this plate.
19:59You've got to be quick here, you've got to get dessert done.
20:02How are you feeling right now about this?
20:04I'm flustered.
20:05Flustered custard.
20:07I have all the faith in the world with Jamie, I really do.
20:10We're not far off now.
20:11I can trust him like crazy.
20:14I need to stack these plums.
20:18I think we'll be all right.
20:22Jamie's brilliant at doing desserts,
20:23so I think he'll be able to pull something together.
20:25I'm putting a bit of syrupy sauce onto the cake now,
20:28just to kind of soften it slightly.
20:30That's it.
20:35Step away from your benches, please.
20:38That was stressful.
20:41I'm quite impressed with how it looks.
20:44I just hope it tastes all right.
20:45I'm happy with it.
20:48Hiya.
20:49Hello.
20:50How are you doing?
20:51I don't know.
20:52Offskirt.
20:53Looks great.
20:54It's almost like a smiley face wearing a hat, isn't it?
20:56That hat, that's reinterpreted in a lot of different ways.
21:01So I just first went with it.
21:05Oh, Jamie.
21:06Hey, mate.
21:08Oh, dude.
21:10It looks amazing.
21:11That's exactly what you thought, isn't it?
21:13Yeah, that's exactly what I thought.
21:14I mean, there's no kind of match with that or anything,
21:17but I think the pie is enough to fill anyone.
21:19This looks really great.
21:20Well done, guys.
21:22Blue team, I've got to say, it looks sharp.
21:24Red team, a bit of shabby chic.
21:26Should we say?
21:27Rustic.
21:28Rustic.
21:29Rustic.
21:30Okay.
21:32The red team's main course is chicken wrapped in bacon,
21:35stuffed with cream cheese and thyme,
21:37served with roasted butternut squash,
21:40asparagus, peas, and an onion gravy.
21:49It's cooked.
21:50The chicken is tender.
21:59I'm really impressed by the seasoning of the cream cheese through the centre of it.
22:03It's delicious.
22:04The vegetable's cooked very, very well.
22:07The onion gravy are made on the side, really rich and lovely.
22:10It's a tasty dish.
22:13For dessert, they've made puff pastry with poached nectarines,
22:18roasted almonds, maple syrup, and whipped vanilla cream.
22:22I think the dessert could be a little bit smarter.
22:24It does look like a strike in a bakery, doesn't it?
22:27Those nectarines are cooked perfectly.
22:36They're lovely and soft and sweet.
22:38The pastry's crisp and buttery.
22:41There's this lovely rich, sort of creamy mixture
22:43with toasted almonds across the top, which are lovely and nutty.
22:46It just needs to come together as a dish.
22:50Yes, it could have been served more beautifully,
22:52but lovely pastry, lovely stewed fruit, beautifully sweet.
22:56Overall, out of chaos, beautiful things did happen.
23:02Probably the plates we got out, I was quite decisive early on,
23:05which I haven't been in some of my earlier cooks.
23:08So if I can carry on that way, I should be OK.
23:12I think we did a great job as a team.
23:14I think Alan Wynn really set us off on a good footing at the beginning,
23:18and me and Katie chased him down the road towards the end of the time.
23:24Probably could have done better, the dessert.
23:27They had to kind of make it themselves, but I'd like that.
23:31It's more fun.
23:33The blue team's main course is a creamy chicken and mushroom pie
23:38flavoured with bacon, mustard and thyme,
23:40served with spinach and a creamy mushroom and onion sauce.
23:45Beautiful-looking pie.
23:47You would never know that this was made by three people in a fluster.
23:52The filling of the pie is really impressive.
24:00Full of mustard and cream, the chicken's tender, there's bacon in there.
24:04It tastes great.
24:07You've got really lovely, crispy pastry,
24:10and underneath there, this wonderful, rich, creamy filling,
24:13woodiness of mushrooms in there.
24:15It would have been nice to do with something extra on there,
24:17but great pie, great sauce, great team effort.
24:21For dessert, the blue team has cooked a sponge cake soaked in syrup,
24:26topped with stewed plums, nectarines and oranges,
24:30served with custard.
24:37The cake itself has a sort of denseness to it,
24:40like the cake you would get inside a trifle.
24:42There's a lovely sticky, sharp, sour plums,
24:44sweetness from the nectarines, and then that sort of real bite of orange.
24:48I've got to say, I think you've done a really good job.
24:51Thank you. Thank you. Thank you so much.
24:52I think, Jamie, you've made a rod for your own back going forward,
24:55because I think at every family occasion,
24:56you're going to be in charge of custard for the next 25 years.
25:00For me, your custard is like creme anglaise.
25:03Exactly the right consistency. It's great.
25:06I think what I've learned about being in that kitchen
25:11is that chaos can result in incredible things.
25:15Before the challenge, I was really scared,
25:18but we're quite a team.
25:20I'm very proud of us.
25:22I had two fantastic teammates with me.
25:25Dawn led the way.
25:27Alfie came in, knocked it out of the park,
25:29and then I just took us over the finish line.
25:31Great task for our celebrities.
25:34I think both teams did a really good job.
25:37Next time we see them,
25:38they are back very much to cooking as individuals.
25:41They're going to have to deliver or go home.
25:50This is a big round.
25:52No two ways about it.
25:53You have a brief, and that brief is to cook for us
25:56a dish worthy of finals week.
25:58That means it has to sparkle.
26:00It's got to have a bit of pizzazz.
26:04You're going to have to cook four portions of your dish
26:07because you're going to be cooking
26:08for some of the most terrifying
26:10and intimidating people in the food world,
26:13restaurant critics.
26:15In the dining room today, we will have...
26:18William Sitwell,
26:22Jimmy Famarewa,
26:24and Leila Kazim.
26:27There are only five places in finals week.
26:31That does mean at the end of this,
26:32one of you will be going home.
26:34Ladies and gentlemen, one hour, 20 minutes.
26:37Let's go.
26:40Right, OK.
26:42Sort your head out.
26:44Feel the wobble.
26:49I found choosing what to cook for today
26:51may be the hardest of the whole competition
26:53because what to cook for restaurant critics,
26:58people who eat professionally all the time.
27:02I just went back to absolute basics,
27:05and I just couldn't get chicken and waffles out of my head.
27:07I remember the first time I went for chicken waffles in Los Angeles.
27:12It was a pile high, and I was quite overwhelmed by it,
27:16and I thought how lovely it would be if it was more delicate,
27:18so that's what I'm trying to do here,
27:20but with a few surprises.
27:21I don't know Porter is taking a risk with this dish,
27:26but I would not expect anything less from her.
27:30This chicken, she's going to put it in a lovely panko coating.
27:35Fry it.
27:36It won't take very long.
27:37It has to be crisp, delicious, not dry at all.
27:40A waffle being nice and fluffy and lovely colour on the outside.
27:45I'm worried about the waffle mixture's too runny,
27:47but I think I've got time to make another one if I have to.
27:49We've got a maple syrup dressing,
27:51but then comes the unusual bits and pieces.
27:54We've got cherries marinated with some red wine vinegar.
27:59We've got a jalapeno dressing.
28:02Woo!
28:03Going with a salad of endive.
28:05It's quite spicy, but it's got sugar in it and lots of basil.
28:07And we've also got a sriracha mayonnaise.
28:11I need a man.
28:12Oh, no, I've got it.
28:13It wouldn't be Dawn without something unusual on the plate,
28:15but whenever she does something unusual, actually it works.
28:18Oh, my arm.
28:19I was going to do an electric whisk, but I've never done it,
28:21so I'm sticking to the old days.
28:23Luckily, I've got my sous chef.
28:25But she's got to make it look smart.
28:30Cooking for food critics, there's going to be an expectation,
28:32so obviously pressure.
28:33Hopefully I don't pull up the kitchen with a pressure cooker,
28:36but you've got to stretch yourself,
28:38and that's what I'm doing with this one.
28:41What are you going to cook for us?
28:42Beaumau croquette on ox cheek, braised in red wine.
28:45Then I'm going to do a truffle mash with a red wine sauce.
28:48I've gone for a bit of ambition, different techniques,
28:50stuff I haven't done before.
28:51Is the pressure truly on?
28:52Yeah, it's intense in here, so I've just got to get on with it,
28:55and hopefully it's something that's worthy of the occasion at the end.
28:58Ox cheek, he's got it in the pressure cooker at the moment,
29:03because he hasn't got a lot of time.
29:05It needs to be braised so that it's just lovely and soft.
29:09Beaumau croquette.
29:11He's just taking Beaumau, which is basically pure fat,
29:14and he's going to breadcrumb it, cool it,
29:16and then deep fry it for a second,
29:18and hope the fat doesn't come out of those breadcrumbs.
29:21Otherwise, what will end up is a sleeve of breadcrumbs with no filling.
29:24It'll just disintegrate if it's not protected enough
29:28in its little sleeping bag of panko egg and flour.
29:32Mashed potato needs to be silky and smooth
29:34and heavily flavoured with truffle.
29:36Red wine sauce, lovely and shiny,
29:38hopefully finished with a little bit of butter.
29:40In this competition, we've asked Alan Wynn
29:42to deliver us big, bold flavours.
29:43Well, I'll tell you what, he's stepped right up to the plate here.
29:47What a time are you saying?
29:49I am feeling nervous about this challenge
29:52because it is the last thing that stands between me and the finals,
29:56and I really want to be there.
29:59So, fingers crossed.
30:03I am cooking pork fillet stuffed with black pudding.
30:05It's coming with roasted rhubarb, fondant potatoes,
30:08and a spiced beetroot puree.
30:09I just wanted to try something different.
30:10I like food to be surprising,
30:12so I'm trying to do something surprising.
30:13How's the competition for you now?
30:15Oh, it's so fun.
30:16I'm having the best time.
30:17But I don't really get nervous when I go out on stage anymore
30:19because I know I can do that,
30:21but I don't necessarily know that I can do this,
30:24so it feels very, very tense.
30:28Ginger seems to be serving up Sunday lunch,
30:31but with extra pizzazz.
30:34She's tenderised that pork,
30:35and she's going to roll in a filling of apple and black pudding.
30:42But she needs to keep an eye on that pork.
30:45If it has too long, it will lose all of its magic.
30:48OK, that's ready.
30:50You're going in the oven.
30:52Ginger's doing fondant potatoes.
30:53They're big fondant potatoes.
30:55And she's got lots of butter in there, lots of stock.
30:57They're going to take a good hour.
30:59It's hard because the pork has to be at a higher temperature
31:01in the oven than the potatoes,
31:02but they're in at the same time,
31:03so there's a balance to strike there.
31:05Beetroot is quite fibrous,
31:07and that means trying to get a smooth puree
31:09is really, really difficult.
31:14I love that ginger has got rhubarb.
31:18It needs to be sweet enough that it's delicious,
31:20but not so sweet.
31:21It just feels like a dessert.
31:24I've got a lot to do,
31:25but if I just do all the right things in the right order,
31:28it'll all be right in the end, won't it?
31:31It's the calm before the storm, isn't it?
31:33It just gives me the shivers, critics.
31:35I don't like it.
31:36But I think I'll be good at winning them all over.
31:39I'll just go in and smile, tell them a joke.
31:41Period.
31:45Katie, is that smile of happiness,
31:47or is that sort of mania?
31:48I think it's a bit of both.
31:51What are you going to cook for us?
31:52Filleted beef,
31:53lovage pesto,
31:54celeriac.
31:56I've got to put some fairground onions in there.
31:58Fairground onions?
31:59Yeah.
32:00We always have fairs in the summer holidays,
32:03so it reminds me of my childhood.
32:04You normally have it on a hot dog or a burger,
32:06and beef tallow tater toast.
32:09It's croutons and deep-fried potatoes
32:12with the beef tallow dripping over it.
32:14This is the most complex thing that you've cooked so far.
32:17Yeah, I know.
32:17Yeah, that is hysteria.
32:22That's the mania.
32:23That is hysteria mania, yeah.
32:27Katie's got a fillet of beef.
32:29It's in a water bath.
32:30She's got to make sure that beef is cooked absolutely perfectly.
32:33Oh, God, oh, God, oh, God.
32:35Then it needs to go into a nice hot pan
32:37with a good amount of butter,
32:38a good amount of seasoning,
32:39and then it needs to be basted very, very well.
32:43Fairground onions,
32:44which is reminiscent of a time up north
32:46going to the fare of the family.
32:49I'm going to split the buttermilk,
32:51create some whey,
32:52and caramelise some onions
32:53because I want them really succulent and sweet.
32:56And then that's going to be cloaked by a slice of celery.
33:01Celery, anybody?
33:03It needs to be soft enough
33:04that when they cut through it,
33:05it's not too crunchy
33:06and the onions don't go flying off the plate.
33:08I like chaos.
33:10On the side of that, we've got Lovage pesto.
33:13Lovage, the flavour of celery leaves,
33:15it's really quite strong and very, very woody.
33:18Ugh!
33:19I'm just about to do my potatoes.
33:22And then beef tallow tater toast.
33:25We're getting this beautiful mix
33:26of crouton and potato,
33:28all flavoured with this rich beef tallow fat.
33:33Really decadent,
33:35really showy,
33:37really exciting.
33:38Ugh, death.
33:39I have to be on top of my game today
33:42to go through.
33:44This is my favourite dish,
33:46but it's gone wrong a few times.
33:49So, fingers crossed,
33:50it's going to go right today.
33:53Going to Asia.
33:54You know, Thailand is my favourite place in the world,
33:57so today I am cooking beef massaman for you
33:59with a short rib,
34:00with basmati rice,
34:02with a bit of coriander running through it
34:04and a bit of lime.
34:04Do you know my favourite food in the whole world?
34:06The one.
34:07Thai food.
34:08Is it?
34:08I love it.
34:09Oh, you're putting me under pressure now, John.
34:11He is really taking a big risk here.
34:13He's got to seal off that beef rib
34:15and he's got to get that short rib cooked in Thai.
34:17The pressure cooker at home is an electric one.
34:20This is new to me,
34:21so I'm just hoping it all goes to plan.
34:25The beef needs to be falling off the bone.
34:27If it's tough,
34:27it's not going to give out all of its beautiful flavour.
34:31Smooth, man.
34:32Great massaman curry
34:34has got lovely smokiness of cumin and coriander.
34:38It's not pasty, is it?
34:39Alongside the classic flavours of Thailand,
34:42galangal, greater ginger.
34:45Sweet, sour, salty and hot.
34:48He should be filled with all those lovely things.
34:51Massaman curry's also got potatoes,
34:53which then thicken the sauce,
34:55but he's also going to make rice.
34:56Undercooked or gluggy rice is not a nice thing.
34:59Yeah, just hoping that it all comes together
35:01at the right time.
35:03So far, so good.
35:05I do feel the nerves.
35:08I have to go in with every ounce of focus that I've got.
35:12I'm going to take a deep breath
35:13and cook my little heart out.
35:15I'm making a spring vegetable risotto with seared scallops
35:23with an apple and honey dressing.
35:25Inspiration for this dish?
35:26Italy.
35:27I love the place.
35:28I love the country.
35:28I love the food.
35:29And the scallops are something
35:31that I used to grow peating a lot at home.
35:33And I remember my mother
35:34always serving a little slice of apple with it.
35:37So I thought,
35:38OK.
35:38We're going to have a bit of scalloping apple.
35:40Does it surprise you
35:41how far your cooking mind has come on
35:43since you've been in the competition?
35:45Ridiculously.
35:45Earlier on today,
35:46I was thinking about a singing job
35:48that I've got to do down the line.
35:50And then I'm worrying about my broad beans.
35:51And it's like, what's going on?
35:53This is all the hallmarks of an Alfie Boat dish.
35:57It sounds quite simple,
35:59almost like he's playing it safe,
36:01but it needs a lot of skill.
36:04Now, risotto rice, for me,
36:05needs a little tiny bite to it,
36:07but not too chalky.
36:08I've done this a bit,
36:10but not as intense as this.
36:14He's got broad beans and peas.
36:16He's got asparagus and young courgettes.
36:18Lovely.
36:19But those vegetables still need to be bright green
36:21and have a bite to them.
36:23On top of that risotto,
36:25we're also getting scallops,
36:26which are going to be pan-seared.
36:28Those scallops may have to be cooked beautifully.
36:31Serve with a honey and apple dressing.
36:34He's using Granny Smith apples,
36:35which are nice and sharp and sour.
36:37For Alfie, it's going to be the last five minutes,
36:39which are all important.
36:42Risotto, just finishing off.
36:45Scallops, pan-frying.
36:47If he takes his eye off either of those pans,
36:49the whole thing can go wrong.
36:53It feels like an incredibly exciting point to come in.
37:01The last day of the semi-finals,
37:04and they've got us three miseries in their way.
37:07But fundamentally, if they make us smile,
37:10and if they feed us properly,
37:12we will be happy.
37:13I expect them to really go for it.
37:19And I want to legitimately be able to say,
37:21you actually could give up your day job
37:23and pursue a career in cooking,
37:25because that is how good this dish is.
37:29I'm always optimistic.
37:31I mean, as a restaurant critic,
37:32you know, I'm looking for greatness.
37:35So I hope they're practiced,
37:37and I hope they know what they're doing.
37:45How are the waffles?
37:46The first batch was a bit soggy, but it's fine.
37:49Beautiful.
37:52So Dawn is cooking chicken and waffles
37:55with marinated cherries.
37:57The cherries is stressing me out.
37:59A jalapeno vinaigrette endive salad.
38:01Why did I do that?
38:02Smoked sriracha mayonnaise,
38:04and a maple and sesame sauce.
38:07It's a good job I'm not feeding anyone important anyway,
38:09isn't it?
38:10There's a lot going on.
38:13So good luck, Dawn.
38:16The chicken, hoping for beautiful, moist meat
38:19and a really crispy coating.
38:22Oh, it's gone off.
38:23Don't do that, honestly.
38:25These things.
38:26Waffles, actually very easy to make bad.
38:29You need a fluffy interior and a crisp exterior.
38:34Got hot in the kitchen today.
38:36I think those combinations,
38:38to get them to harmonize,
38:40it's got to be really, really challenging.
38:43I've got to say,
38:43that's a pretty plate of chicken waffles.
38:45Oh, thank you.
38:46I'm quite proud of it, I have to say.
38:48For better or worse,
38:49we're about to find out
38:50whether Dawn is a visionary
38:53or whether she's gone a bit too far.
38:57Are you ready to go?
38:58Oh, my God, yes.
38:59OK.
39:00Well done.
39:00Thank you so much.
39:04I'm impressed.
39:06Hi.
39:07How are you?
39:08Hi.
39:08Hi, Dawn.
39:10Hi, darling.
39:13You have chicken and waffles
39:14with marinated cherries
39:16and maple and sesame sauce
39:17with endive salad
39:19with a jalapeno dressing.
39:22Thanks very much.
39:23Thanks, Dawn.
39:24Cheers.
39:25I think I did what I set out to do
39:29to make chicken and waffles
39:30delicate and pretty.
39:31I feel good.
39:32I feel fine.
39:33I'm fine.
39:34I'm fine.
39:41The chicken is cooked really nicely.
39:43Wisely used panko breadcrumbs
39:45so there's that real defined crisp
39:47to that golden crust
39:49that they've got
39:49and that sriracha mayo
39:51which is gorgeous.
39:52The waffles,
39:53the sweetness of the syrup
39:55and that cherry works.
39:57It's bitter.
39:57It's not a sugary cherry.
39:58It was a lovely crunchy salad.
40:00I quite like that hint of heat
40:02from the jalapeno sauce.
40:04It ticks so many boxes
40:05of texture and flavour and fun.
40:07All of the different flavours
40:09totally work together.
40:11I enjoy it
40:12and I would very happily
40:13finish the lot.
40:14That says a lot.
40:18The chicken's cooked beautifully,
40:19nice and crispy on the outside,
40:21waffle being lovely and fluffy.
40:22I really love that bitter salad
40:24with that heat
40:25coming from the jalapeno.
40:26I think that it's a crazy,
40:28wild ride
40:29but it's delicious.
40:33Just under 20 minutes left.
40:35Alan's dish.
40:36Getting braised ox cheek
40:37to its desired consistency
40:39and softness,
40:40you want it to kind of collapse
40:41with a spoon nudge,
40:42don't you?
40:44Doing that in an hour
40:45and 20 minutes
40:46is going to be challenging.
40:48Alan's croquet.
40:49We need a really crisp coating
40:51with some deep, rich marrow inside.
40:54Actually, as I'm saying it,
40:55I'm kind of salivating
40:56because this could be great.
40:58I don't know whether
40:58they'd be cooked inside as well.
40:59I hadn't thought of that.
41:01Truffle in the mash.
41:02I'm very happy
41:03if this comes out well.
41:06And he's got a red wine sauce
41:07to bring it all together.
41:08So this promises
41:09heavenly richness.
41:11If we don't get that,
41:13I'll be a bit annoyed
41:14with Alan Wynne.
41:16You've got about
41:16two and a half
41:17to get on the plate.
41:17That's fine.
41:18A little to ten.
41:19Those croquet's look great.
41:2230 seconds.
41:23Quick, quick, quick, quick, quick.
41:24Sauce to go.
41:27You are right to the wire.
41:29That's it.
41:31Well done.
41:31Go on.
41:36Hello.
41:37Hello.
41:37Good afternoon.
41:41So here we have
41:41a bone marrow croquette
41:42with braised ox cheek
41:43and then you've got
41:44truffle mash
41:45with a kimura pae
41:46and a red wine sauce.
41:48No worries.
41:48Fabulous.
41:49Thank you, Alan.
41:49See you.
41:51That was a shift
41:52similar to playing in a game.
41:53I don't know
41:53if it was a win or a loss
41:54but hopefully
41:55the performance
41:55was good enough.
42:00My ox cheek
42:01that was flaking away
42:02decently seasoned
42:03the flavour of that jus
42:05real depth
42:07real complexity.
42:08Given the fact
42:09that the croquette
42:10was this sort of hero
42:11I'm a bit disappointed
42:12by it because actually
42:13it's all crunchy
42:14surroundings
42:15and then there's
42:16nothing really inside
42:17to get your chops
42:18excited by.
42:19The mash was nicely seasoned.
42:21Also there was truffle
42:22which was really good.
42:23The greens were nice.
42:25The sauce
42:25fab flavour
42:26but it hasn't been
42:27reduced enough.
42:28It's just
42:29kind of
42:29very thin.
42:33Beef cheek
42:34lovely and tender
42:35slightly gelatinous
42:36cooked really
42:36really well.
42:37That crispiness
42:38of that croquette
42:39with the bone marrow
42:40through the centre
42:40is really good.
42:41The sauce
42:42it tastes fairly nice
42:43but it didn't get it
42:44thickened up
42:45it's just water
42:45logged his plate.
42:48There's not an ingredient
42:49on Ginger's menu
42:50that doesn't fill me
42:51with happy expectation.
42:53OK we're doing well.
42:54Pork fillet
42:55with black pudding
42:55and apple stuffing.
42:56Hopefully it's not
42:58dried out.
42:59Yep looks good.
43:01You've got three minutes.
43:03Right let's get
43:03the plate set up.
43:05Beetroot puree
43:06tart but then
43:07maybe going
43:08in a kind of
43:09sweet direction.
43:10She is using
43:11rhubarb.
43:13It's got a real
43:14sourness to it.
43:16I love the colours.
43:18It's such a great
43:19vegetable to use
43:20in savour dishes
43:21and yet we're
43:22quite often
43:22used to seeing
43:23it in desserts.
43:25Fondant potatoes
43:26they are gorgeous
43:28when they're done well
43:29but when we get
43:30things that are not
43:31fluffy and light
43:32in the middle
43:33we don't get enough
43:34lovely colour
43:35and crispness
43:35on the outside
43:36it will be hugely
43:37disappointing.
43:38Smell great Ginger.
43:41OK we need to be
43:42going now.
43:42OK.
43:43Showtime.
43:44Thank you very much.
43:44Well done.
43:47Hello there.
43:48Hello.
43:48Hello.
43:49How are you?
43:49Ginger has cooked
43:52pork fillet
43:53stuffed with
43:54apple and black pudding
43:55wrapped in
43:56Parma ham
43:57served with
43:58fondant potatoes
43:58roasted rhubarb
44:00beetroot puree
44:01spiced with chilli
44:02and rhubarb
44:03and honey sauce.
44:05It's not my idea
44:06of neat presentation
44:07I have to say.
44:08I haven't come out
44:10with the sense
44:10of fulfilment
44:11that I normally
44:12come out of
44:12the kitchen with
44:13and knowing
44:14that there's people
44:15eating and judging
44:16my food is kind
44:17of terrifying actually.
44:18Now the heart
44:20and soul of this dish
44:21which is this pork
44:21fillet wrapped in
44:22pancetta
44:23with the stuffing
44:24is really good
44:25but the fondant
44:27potato is undercooked.
44:28The thing I probably
44:29love the most
44:30is that beetroot puree
44:32which seems to have
44:33a kind of peppery
44:34heat.
44:35The thing that I'm
44:35kind of bumping up
44:36against is the rhubarb.
44:38It's so puckeringly
44:40sour
44:41that it just
44:42overpowers
44:43everything else.
44:43I actually love
44:45the rhubarb.
44:45I mean I'm
44:46a sour fiend
44:47but the sauce
44:48is kind of sweet.
44:49To be honest
44:49I don't think
44:50it's needed.
44:53The pork is great.
44:55I really love
44:55the flavour
44:56of the black pudding
44:56through the centre.
44:57The potatoes
44:58are lovely
44:58and soft
44:59and buttery
44:59on the outside
45:00until you get
45:01right to the centre
45:02which is slightly
45:04hard.
45:04I love the rhubarb.
45:06I think that ginger
45:07has proven
45:08that rhubarb
45:08most definitely
45:09goes with pork.
45:10We should be
45:13going in three
45:14minutes.
45:14It's pressure
45:15pressure
45:15pressure time.
45:18Jamie is giving
45:18us beef
45:19short rib
45:20massaman.
45:21An hour and
45:2220 minutes
45:23is a really
45:23good amount
45:24of time
45:24to really
45:25build those
45:26flavours
45:26and make
45:27them knock
45:28out deep
45:29rich.
45:30Smells
45:30great.
45:31Hope it tastes
45:31as good as
45:32it looks.
45:33And then we've
45:34got the basmati
45:34rice.
45:35Don't mess up
45:36your rice
45:37Jamie.
45:38It's got to
45:38respect the
45:39beauty of a
45:40short rib.
45:41It's got to
45:41be soft.
45:41It's got to
45:42be falling
45:42off the bone.
45:43What's inside
45:43Jamie?
45:44So hopefully
45:45for beautiful
45:46tender pieces
45:48of beef.
45:52It's okay.
45:54It went on
45:55the plate.
45:56You've really
45:56got to move
45:57now.
45:57Mix that sauce
45:58together.
46:01Last bits
46:01please.
46:02Done?
46:04Yes.
46:04Fabulous.
46:05Jamie, off
46:06you go.
46:06Okay.
46:07Hopefully
46:07I'll have a
46:07smile on my face
46:08after this.
46:11Hi guys.
46:12How are you?
46:15A very
46:15stressed man
46:16has cooked
46:17you beef
46:18short rib.
46:18Massaman
46:19with basmati
46:19rice.
46:20It was
46:21cooked with
46:21love.
46:22So enjoy.
46:23Cheers Jamie.
46:24See you.
46:25Thank you mate.
46:29Stressed
46:29out of my
46:30mind.
46:31That was
46:31a tough
46:32challenge.
46:33But I
46:33did my
46:34best and
46:34I just
46:35really
46:35hope
46:35they
46:35enjoy it.
46:36I really
46:39really like
46:39this.
46:39The meat
46:40is falling
46:40apart.
46:41The potato
46:41is perfectly
46:42cooked.
46:43There's
46:43lots of
46:43flavour here.
46:44The
46:44massaman
46:45itself is
46:46absolutely
46:47gorgeous.
46:48Deep
46:48with spice.
46:49There's pepper.
46:50There's sweetness.
46:51You just kind of want to
46:52just lose yourself in it.
46:53I think I was just
46:54kind of like
46:55just having a really
46:56great time.
46:57The rice is too
46:58claggy and wet
47:00for me.
47:00But you know what?
47:01I think it's a good
47:02effort.
47:04The tenderness of the
47:05beef is wonderful.
47:07The sauce is rich.
47:08His potatoes are the
47:09star of the show in this
47:10for me.
47:11But the rice is
47:12gluggy.
47:12We've got a problem
47:13with the rice.
47:14Yeah it looks good.
47:16Okay you've got the
47:17final five minutes
47:17Casey.
47:18You need to get that
47:18beef on.
47:20A fit of the beef is
47:20not an easy thing to do
47:21because there's not a lot
47:22of intrinsic flavour
47:23there really.
47:24So it's all about the
47:24texture.
47:25It's all about the
47:25cooking of it.
47:26I would like it
47:27medium rare.
47:28If she ruins it,
47:29overcooks it,
47:30it'll be a tragedy.
47:30Three minutes,
47:32Casey.
47:32Three minutes.
47:33What's that?
47:34Pickled onions in
47:35red wine vinegar.
47:36Fairground onions are
47:37on.
47:38Yeah.
47:38Fairground onions
47:39instantly makes me
47:41smile.
47:42Just the idea of that
47:43kind of waft of
47:44frying onions.
47:46Is there a reason
47:47you've got a pipe
47:47hanging out your
47:48mouth?
47:49It keeps me
47:50focused.
47:52Teleriac is one of
47:53my favourite
47:54vegetables but we
47:55always get it in a
47:56puree.
47:57I'm just wondering
47:58if it's going to be
47:59in another form.
48:01Also, I love
48:03lovage and I
48:04don't often see it
48:05in a pesto so I'm
48:06really excited about
48:07that.
48:1060 seconds.
48:12Beef tallow
48:13tater toast, I
48:14mean, try saying
48:16that after a few
48:16white wines.
48:17Tater is what
48:18you're saying.
48:19Whatever it is,
48:20it sounds like
48:20something fried in
48:21beef fat which is
48:23behaviour that I can
48:24absolutely get behind.
48:26Potatoes and gravy.
48:27Fascinating.
48:28Katie, you really
48:30need to move because
48:30you're going to run
48:31out of time now,
48:31Katie.
48:32Right.
48:33Last thing.
48:35That's it.
48:36Go, Katie, go.
48:36Go, go, go.
48:37Critics are waiting.
48:39Yeah.
48:40Go.
48:41Big smile on your
48:41face.
48:42Go, go, go.
48:44I hope that makes
48:44a cut.
48:45I just worry about
48:46this.
48:46I just think it's
48:47burned.
48:48Good afternoon.
48:49Hello.
48:49How are you doing?
48:51Fine, thank you very
48:51much.
48:55Katie has cooked
48:56fillet of beef,
48:58served with fairground
48:59onions covered in a
49:00thin blanket of
49:01celeriac, pickled
49:02onions, charred
49:03shallot, lovage
49:05pesto, beef tallow
49:06tater toast and a
49:08red wine sauce.
49:09It looks a little
49:12unusual.
49:13It's quite kind of
49:13sparse.
49:15You've got this
49:15giant plinth of
49:17fillet steak.
49:19I cannot believe I've
49:20just cooked for
49:21critics of this
49:21calibre, but I went
49:23in there with my
49:23smile on my face and
49:25they were pretty
49:25friendly, so it was
49:27a lot better than I
49:28first assumed, but
49:29I've got no idea
49:30what they're saying
49:30about my food right
49:31now.
49:33The beef.
49:35I actually don't
49:35mind that it's quite
49:36rare in the middle,
49:38but it's not
49:38seasoned.
49:39At all.
49:40It really needs so
49:41much more cooking on
49:43the outside to have
49:44a bit of colour on
49:45it.
49:46Fairground onions are
49:47fine, but like the
49:48celeriac is literally
49:49just a wispy slice of
49:51it.
49:52You know, slow bake it,
49:53just do something other
49:55than just presenting it
49:56as it is.
49:57The lovage pesto has
49:59too much aquid raw
50:00garlic in it for me that
50:02isn't all that pleasant
50:03and the red wine jus is
50:05not reduced or cooked
50:07down.
50:07She's got onions three
50:08ways and I don't really
50:09understand that.
50:10And they're all cold and
50:11one of them's burnt.
50:12But this is great.
50:13I really, really like
50:14what's in here.
50:15The little cubes of
50:16potato are crisp.
50:17There's a bit of gravy
50:18in the bottom of it,
50:19which is colouring and
50:20flavouring those
50:21croutons.
50:22I love that beef tallow
50:27potato toast with the gravy
50:29on the outside.
50:29They're actually really
50:30delicious.
50:31Then we actually have some
50:32problems.
50:32Beef doesn't have any colour
50:33on the outside of it, so it
50:34doesn't have a huge amount
50:35of flavour and it's
50:35under-seasoned and the
50:37sauce is way too thin.
50:38I would not have put this
50:40burnt onion on the plate.
50:41It just draws your eye to it
50:43immediately and makes you
50:44think there are problems
50:45here.
50:46I just have to finish the
50:48last of my risotto and then
50:49add everything on top and put
50:52it all together.
50:53I really appreciate the
50:54simplicity of Alfie's dish.
50:57But it is a complete crime
50:59against scallops to overcook
51:01them.
51:02And the risotto, there's going
51:03to be a lot of stirring.
51:04There's a reason for this.
51:05We want to soak up all the
51:06stock.
51:07We want those grains to be
51:08just al dente between the
51:10teeth.
51:11Looking good, Alfie.
51:12Lovely colours.
51:13Should be tasty, hopefully.
51:15There's lots of flavours in
51:16there.
51:17Have you been tasting as you
51:18go along?
51:19I did, yeah.
51:20Scallops on.
51:20I hope they're not
51:21overdone.
51:22Where's your apple sauce?
51:23Just here.
51:24If it all goes wrong, just do
51:26Valaro, right?
51:26Thank you, guys.
51:30Hello.
51:31Hi.
51:31How are you?
51:32Hello.
51:33How are you?
51:35It's a spring vegetable
51:36risotto with seared scallops
51:38and an apple and honey
51:40dressing.
51:41Hope you like it.
51:42Enjoy.
51:45I've tried to cook to the
51:47best of my ability, but it
51:49goes so fast.
51:50Crying out loud, it goes
51:51fast.
51:51It really does.
51:52Hopefully, they've got a good
51:53bottle of wine to glug down
51:55with it.
51:55I am absolutely enjoying Alfie's
52:00spring risotto.
52:01The rice has a great flavour and
52:04has been cooked really well.
52:06What I'm particularly impressed
52:08with are the vegetables because
52:10they are snappy and crisp still.
52:14Well done, Alfie.
52:15It just delivers so much flavour.
52:17I love that he added those unbilled
52:19elements, the apple, that honey, but
52:22it coheres beautifully.
52:24And then crowning it, you have the
52:26flavour of those really nicely cooked
52:28scallops.
52:28It's just a glorious bit of
52:31cooking.
52:31The textures all shine through.
52:33Nothing is overcooked.
52:35And all of those ingredients all sing
52:37in the same tune.
52:38It's a lovely, beautiful, perfect
52:40little supper dish.
52:44Flavours in that risotto are
52:46fantastic.
52:47Sweet peas, asparagus, little
52:49bite of courgettes in there.
52:50The richness of those scallops across
52:52the top.
52:53I really like it.
52:54This is a springtime romp when
52:57you're eating it.
52:58It's quite amazing.
53:01That was intense.
53:02Yeah.
53:04That was more than intense.
53:06That was super intense.
53:07I'm absolutely knackeroon now.
53:10Like, bedtime.
53:12Yeah.
53:13Critics today, there was a few things
53:15they spotted that weren't quite right.
53:17But on the whole, they all pushed
53:19themselves in this round.
53:20But we've only got five places in
53:22finals week.
53:23That does mean one of our marvellous
53:25six is going to leave us.
53:26I'm quite emotional.
53:29The dining room today is named
53:31their cook of the day.
53:31Their cook of the day is Alfie.
53:33They said that Alfie's flavours
53:35were great.
53:36He delivered exactly what he
53:37should have delivered.
53:38A well-made risotto, cooked
53:39scallops really well.
53:41Flavours which were exciting and
53:42different.
53:43I have to say, I think his food
53:44was great.
53:45Alfie Bow has pulled it out
53:46the bag again.
53:48Dawn truly impressed the critics
53:50today.
53:50Her chicken and waffles but with a
53:52Dawn twist.
53:53The dining room loved it.
53:55We asked her to take these huge
53:56flavours but then refine it.
53:58She did it.
53:59I was so impressed.
54:00Alfie and Dawn are going through
54:01to finals week.
54:03That now gives us the other four
54:04to talk about.
54:05And we've got to be honest about
54:06this, Grace.
54:07All four of them, there were
54:08little things that weren't quite
54:10right.
54:12I really do want a place in this
54:14final, I've worked my socks off.
54:17Like, I really have tried.
54:20I hope I've done enough for the
54:22things I've done in that cook,
54:23from pressure cooker, fryer, to
54:24serving potato mash, but we will
54:27soon find out.
54:29To come so far and just be one
54:32off the final week would be a bit
54:34of a kick up the backside.
54:37I didn't realise how involved I
54:39was going to get.
54:40Now I'm like absolutely up to my
54:43neck.
54:44And now I want to be up to the top
54:47of my head.
54:54Celebrities, that was an incredible
54:56round and a testament to how far
55:00you've all come.
55:03There were two people today who
55:05really impressed the critics and
55:07myself and Grace.
55:11Alfie, congratulations, you're
55:13through the finals win.
55:15Well done, Alfie.
55:18Dawn, congratulations.
55:21Oh my God.
55:22Dawn.
55:23Great job.
55:25Alan Wynne, Ginger, Jamie,
55:30Katie, sadly one of you is leaving
55:33us.
55:33The celebrity leaving us is Katie.
55:46Oh no, it's fine, it was my time.
55:49Do you know what?
55:50It's been an absolute pleasure.
55:52I've had so much fun and it's been
55:54an even bigger pleasure cooking
55:56alongside you absolute pros and
55:59beautiful people so thank you and good
56:02luck.
56:04Bye, Katie.
56:06It is a little bit frustrating to go
56:12home this close to the finals.
56:15I mean, come on.
56:15But I'm really proud of myself for
56:19getting this far and I have genuinely
56:21had such a good time.
56:25We will see you in finals week.
56:29Master finalist.
56:31I am so happy.
56:32I can't change my smile.
56:34It's so amazing.
56:36I can't believe it, honestly.
56:37Never in my wildest dreams did I think
56:39I'd get this far.
56:41I might end up being a cook, you know.
56:43I don't know if I've got any more in me
56:45but if I haven't, I'm going to go and
56:47find it in the bottom of a drawer at the
56:49supermarket and I'm going to bring it in
56:50here and do it.
56:51It's a dangerous thing, this cooking
56:53malarkey.
56:53Once you get into it too deep, you can't
56:55get out.
56:56It's phenomenal, man.
56:58I'm like blown away.
56:59I really am.
57:00But now I really have to dig in and I want
57:02to push myself and really, really step it
57:04up.
57:05Next time, it's the Celebrity MasterChef
57:12finals.
57:16Wee!
57:18This is a real show.
57:20I think that you pulled it off with a
57:21plomb.
57:21Out of my depth.
57:22I'm at the bottom of the ocean.
57:24Crazy.
57:25Amazing job.
57:26Well done.
57:27Wow.
57:28That is pretty impressive.
57:29At the end, only one can be crowned
57:34champion.
57:34Oh!
57:59I'm at the top of the ocean.
58:04I'm at the top of the ocean.
58:05I'm at the top of the ocean.
58:06I'm at the top of the ocean.
58:07I'm at the top of the ocean.
58:08I'm at the top of the ocean.
58:09I'm at the top of the ocean.
58:10I'm at the top of the ocean.
58:11I'm at the top of the ocean.
58:12I'm at the top of the ocean.
58:13I'm at the top of the ocean.
58:14I'm at the top of the ocean.
58:15I'm at the top of the ocean.
58:16I'm at the top of the ocean.
58:17I'm at the top of the ocean.
58:18I'm at the top of the ocean.
58:19I'm at the top of the ocean.
58:20I'm at the top of the ocean.
58:21I'm at the top of the ocean.
58:22I'm at the top of the ocean.
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