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00:00It's the celebrity MasterChef semi-finals.
00:06And only the nine best cooks remain.
00:09Wow, to be a semi-finalist is just what dreams are made of.
00:13It's so amazing.
00:16I'm really proud to be in the final nine.
00:19It feels exciting and terrifying and correct.
00:25I'm completely consumed in MasterChef.
00:27I can't talk about anything else.
00:28I'm boring my husband's death.
00:30My kids are like, oh, my God.
00:33Tonight...
00:34Huzzah!
00:36..as the temperature rises...
00:38I'm a singer. I shouldn't be doing this.
00:42It's not even cooked.
00:43..chaos reigns...
00:45A lot going on. A lot going on.
00:49I'm flustered, boys. I'm flustered.
00:51..and two more celebrities are sent home.
00:55I think my competitive side's coming out.
00:57If I deliver what I can,
00:59and then hopefully the rest of them don't do as good.
01:02I see the trophy somewhere on the horizon.
01:05Whether I get to touch it or not is a different story.
01:08Ha-ha!
01:09Big personalities.
01:11All of them want to stay.
01:13But it's all about the cooking.
01:15This is where it counts.
01:17And the heat is on.
01:26It's early morning and the semi-finalists are on their way to their first challenge.
01:32So, guesses so far, a football club or a wedding?
01:36It really could be anything, couldn't it?
01:37And there's a church out there.
01:40Graveyard.
01:41Travelling to the Warwickshire countryside
01:43and back nine centuries to medieval England.
01:55Greetings, noble celebrities.
01:58And welcome to Coombe Abbey, my humble estate for the day.
02:06Since the 12th century, feasts fit for royalty have taken place within these walls.
02:13And now you, too, are part of the drama.
02:19Welcome to your semi-final.
02:22Sadly, Ginger can't be with us today because she's unwell.
02:24She will be joining us later on in the semi-finals.
02:26But now it's down to you, eight.
02:29This abbey is famous for putting on medieval banquets.
02:33And today, that's exactly what you are going to do.
02:37A feast fit for a queen.
02:39To get this task done, we split you into two teams.
02:44Dawn, Ashley, Alfie, Jamie, you are the red team.
02:49We've got this.
02:51Alan Wynne, Katie, Anthony and Chris, you are the blue team.
02:56Come on, lads.
02:57Let's do it.
02:58Today, you'll be feeding 80 people.
03:0480?
03:04Oh.
03:05Wow.
03:0680 people.
03:07That's a lot.
03:08Wow.
03:08Just so you know, there's a reason I'm dressed like this.
03:12I'll be on watch.
03:15Don't let the reigning queen down.
03:18Or it will be off with your heads.
03:22Good luck.
03:23Off you go.
03:24Let's go.
03:25Come on, team.
03:26Come on, team.
03:28There is no way on earth any of these celebrities have done anything like this before.
03:3380 people.
03:35This is serious.
03:36Yes.
03:37Oh.
03:38Oh.
03:40Wow.
03:42Look at this.
03:44Oh, yum.
03:44Oh, my goodness.
03:46Oh, what we've got.
03:47What we've got.
03:48It's very daunting.
03:50And there's so much ingredients here.
03:51It's just narrowing it down and making a decision.
03:54All right, let's think of a team leader.
03:57Oh, no.
03:58Alan Wynne's good at leading.
04:00I'm ready to be your sous chef, bro.
04:02Let's do it.
04:02The blue team.
04:05Yeah, I obviously used to play in teams for a long part of my life.
04:08So it's nice to have a new team.
04:10We usually have a plan going into it.
04:11So we'll think on our feet.
04:13Hopefully it'll be okay.
04:14Right, Dawn, I think you like to cook for a lot of people.
04:17So I think you are probably best being team leader.
04:19Are you sure you don't want to do it?
04:20You know, you're going to have more of an idea.
04:22All right, great.
04:24There's so much pressure being team leader.
04:25It's very difficult to kind of come in and make a plan on this scale.
04:29It's obviously not normal.
04:32Medieval banquet means feasts.
04:35Good, old-fashioned, hearty, delicious food.
04:39Plan is all important.
04:44With leaders chosen, each team now has three hours to prepare a meat, fish,
04:49and veg main, and a dessert from ingredients that include some medieval staples.
04:55Yeah, I'm thinking of, like, a glorified Sunday dinner.
04:58Like a carvary.
05:00Everyone loves a carvary.
05:01Exactly.
05:02The red team's options include pork loin.
05:06I'll have a go at the meat.
05:07You want to do the meat?
05:09Whole trout.
05:10Okay, anyone confident with fish?
05:13All right, I'll do fish.
05:15I'm going to wrap that in pastry and make it into a trout on crew.
05:18Root vegetables.
05:21What are these here?
05:22The sweets.
05:23That'd be nice, yeah.
05:23You could do a sweet mash.
05:24Because the other thing we need to do is the vegetarian option.
05:27Some pearl barley.
05:28What's that?
05:28How long do you have to cook that for?
05:30And a selection of fruit and berries.
05:32The dessert.
05:33Is it going to be a sticky-toppy pudding?
05:35We could attempt to do a fig tart tartan.
05:39We could have two pudding.
05:40Yeah, we're getting close to a plan.
05:43The red team have decided to throw down the gauntlet.
05:45They want to do two desserts.
05:47Ambition is wonderful, but there's a lot of work to do already.
05:52We're going to make a pie.
05:53We're going to make stews.
05:54We want to make, like, wholesome, old-school food.
05:57The blue team's ingredients include venison, red wine and dark ales.
06:04So it's all leaning towards pie, isn't it?
06:06It's got to be an ale pie.
06:07Yeah.
06:08Venison, ale pie.
06:10Roast veg.
06:12Celeriac mash, maybe.
06:14Cod.
06:15If we could roast a fish whole.
06:17That's what I was thinking.
06:18And then we could just serve it up.
06:19It looks really good.
06:20And I feel like in medieval days, you would serve that up literally like that.
06:25Pears, cherries and nuts.
06:27Katie, happy to go with dessert?
06:29Yeah, I can start the dessert.
06:30Go with a pear sponge.
06:32Yeah.
06:33We'll have to do a custard.
06:34I've done custard before.
06:36Um, vegetarian.
06:37Oh, I forgot about that.
06:39We can do quiche.
06:40Mushrooms, blue cheese and onion.
06:43Leave the veg to me.
06:44I will prep the vegetables.
06:45Peel everything.
06:46Just peel everything.
06:47I'll wear it down, peel everything.
06:50Jeez, that's what you told me to do.
06:52That's my instructions.
06:54Let's peel everything.
06:58In the red kitchen.
07:04How are you guys doing?
07:06We're doing great.
07:06Doing good.
07:07Classical singer Alfie Bow has teamed up with reality TV star Ashley Kane
07:12to make 35 portions of the meat main course.
07:16We are being promised roasted pork loin with crackling.
07:21What I like the sound of is big pieces of well-cooked meat.
07:25Meat is my forte.
07:27It's what I love, and I'm looking forward to doing it today.
07:29You start it off slow, so it cooks all the way through,
07:33and then you turn up the heat right at the last minute.
07:35OK, you'll get that crackling.
07:36With that, we're getting sweet and carrot mash served with Alfie's special gravy,
07:43his red wine sauce, which we know he does very, very well.
07:46I'm a big gravy fan.
07:48I love making my gravy.
07:49Never done it for this amount of people, though.
07:52It's smelling so good in here already, guys.
07:55It's Alfie Bowman.
07:56He's an absolute magician.
07:58He's a wizard.
08:01Author, broadcaster and team leader Dawn is underway filleting and deboning
08:06four sides of trout for the fish main.
08:13I mean, it's not very pretty, but I've never done a fish this big before.
08:18But it's so satisfying.
08:21Dawn wants to do trout on croot.
08:23That's trout cooked in pastry, and it's going to be served with a fennel sauce.
08:28Beautiful.
08:29But she's going to have to take all the bones out of it,
08:31which is quite difficult without the fish falling apart.
08:34She's doing a good job, but she is taking her time.
08:38You know, pastry and fish.
08:40What could not be delicious about that?
08:43Across the kitchen, soap star Jamie has begun prepping fruit
08:47for the ambitious two-pudding plan.
08:50Dessert from the red team.
08:51We are being promised a sticky toffee pudding,
08:54and then we're getting a fig ta-ta-ta.
08:56And that's going to have custard.
08:59But Dawn's division of labour concerns me.
09:01Between Ashley and Alfie, they've got one main course.
09:04Now that then leads Dawn and Jamie to do everything else.
09:08So when you've done that, are you good to get on that risotto?
09:11I mean, yeah.
09:12This is going to be a problem.
09:15Red team's the vegetarian option.
09:18It's mushroom risotto made with barley.
09:21Barley can be quite tasteless.
09:23If it's under, it'll be quite hard.
09:26Is this your first risotto?
09:27Yeah.
09:28OK.
09:29Dawn's knowledge of cooking is a little bit better than mine,
09:32so if it goes wrong, I can just blame her.
09:34This may be utterly delicious,
09:39or it could feel like something you got served in the dungeons.
09:44Dawn, did everybody just toe the line the moment you gave them a plan?
09:48Well, I think so.
09:48Everyone just stepped up.
09:50It wasn't like you had to, you know,
09:51as Alfie Bell gave me your song yet.
09:53He's not singing, which is very disappointing.
09:55I'm just wondering if there's a song happening at any point.
09:58I don't know the rest.
10:08That's an amazing power I have as queen,
10:10to just make sure people sing.
10:12I keep getting my trails in the deep fat fryer.
10:15Health and safety.
10:16Over in the blue kitchen, it's heads down,
10:23as Welsh rugby legend and team leader Alan Wynne-Jones...
10:27Look at that.
10:29..tackles a four-kilogram cod for the fish main course.
10:34Never filleted a fish this size.
10:37Never plucked a fish either, so...
10:39I haven't done my eyebrows before, you say.
10:42We're probably going to serve this one up as one whole piece,
10:44give it a bit of drama.
10:47Whole fillets of cod with a herb crust.
10:50With that, we've got asparagus and peas
10:53and maybe a fennel sauce.
10:55Sounds quite decadent.
10:57I can see this on the table already.
11:00Team leader? Yeah.
11:02In your element?
11:03Oh, I don't know about that. We'll soon find out.
11:05Did you often dream during your career
11:07of at one point looking after Anthony for a blue?
11:10Some things you dream about doing,
11:11and you might be fortunate enough to do them,
11:13but some things you never dream of doing, so...
11:15How are the kitchen performing right now?
11:18Are they working together?
11:19Good, it's good. I think there's a quiet focus in here.
11:21Are they too scared to speak, Alan?
11:23No, not at all. It's because they know what they're doing.
11:24Pop star Anthony Costa's first job is butchering five legs of venison
11:31for the meat ale pie to be served with celeriac mash and roasted vegetables.
11:36Anthony has got himself a massive challenge making venison pie.
11:40He's got haunch of venison.
11:42Now, haunch of venison is notoriously tough if not cooked properly.
11:46I've never cooked venison before.
11:47It's a new challenge, and...
11:49It's a bit of a nightmare.
11:52My butchery skills ain't great at the moment.
11:54I'm literally butchering it, isn't I, Chris?
11:56You know what I mean?
11:56No, that looks all right.
11:57On the veg section, reality TV star and racing pundit Chris
12:02has already peeled a mountain of parsnips to accompany Anthony's pie.
12:07Things achieved in the kitchen so far.
12:10I think I'm well ahead of the rest of them.
12:12But Alan Wynn has also delegated him the vegetarian quiche
12:17with red cabbage slaw, which he's yet to start.
12:21Medieval quiche? Really?
12:23The Knights of the Round Table, a quiche?
12:27Excuse me, Sir Galahad, what do you fancy for lunch?
12:30Oh, I think I'd like some quiche, please.
12:32I'm not quite sure about quiche.
12:35It's left up to actor Katie McGlynn
12:37to deliver the finale of the blue team's menu.
12:41Dessert.
12:42A pear sponge.
12:44Stick it off your pudding as well.
12:46As well?
12:47Yeah.
12:48I think you might find that the other team
12:50may be considering two desserts as well.
12:52Yeah.
12:53Right, we need to do that, then.
12:55This reminds me of my family at Christmas,
12:59going, not one pudding, but two.
13:02But we are potentially looking at a battle
13:04of the sticky toffee pudding and custards here,
13:07and I, as Queen, am delighted.
13:11How come you're in the corner by yourself doing two puddings?
13:14Well, it's just how we work.
13:17Chris seems to just get the veg and hide.
13:18Do you think Chris is having a bit of an easy life over there?
13:21Yeah, he is.
13:22OK, I'm just looking for someone to put in the tower later.
13:25I think it'll have to be Chris, won't it?
13:26With an hour gone, in the red kitchen,
13:32it's Alfie and Ashley whose heads are on the block.
13:35I don't want to put pressure on you,
13:37but should this pork not have met heat by now?
13:40I think we're going to put it in the...
13:41In an hour, 20 minutes, maybe.
13:42Yeah.
13:44Pork needs to be just right,
13:46the flesh needs to be succulent,
13:48but there has to be a beautiful crackling along the top.
13:51Difficult thing to get right.
13:52I'm just conscious that we might have put it in too soon,
13:55so I don't want to dry it out.
13:58While the boys move on to the vegetable accompaniments,
14:03Dawn is still pulling out trout bones.
14:06Deboning this fish is taking forever.
14:09And nowhere near ready to assemble her on croot.
14:13Every time you think you've got them all,
14:14there's just another little cheeky one in there somewhere.
14:16And as Dawn has moved Jamie on to the vegetarian dish...
14:21So, take the onions.
14:23In butter or oil.
14:24In oil.
14:25In oil.
14:25And then in goes the barley.
14:28You hold it, I'll shove it.
14:31No-one is working on either of the puddings.
14:35Desserts cannot be an afterthought here.
14:38This is a banquet,
14:39and the last thing that our diners will remember
14:41is the last thing they eat.
14:43It's got to leave a lasting impression.
14:46It's halfway through cooking time,
14:51but Antony's only just finished butchering
14:53the five venison haunches for his meat pie main.
14:57We've got the venison on.
14:58We've got the venison going in.
15:00Bit of crushed garlic as we speak.
15:03This took me ages, man.
15:04Like, I ain't even joking.
15:06We've got to get a motor on.
15:09Having seared the meat for just a matter of minutes...
15:11Right, coming through, hot plate, hot food.
15:14Have you done that already?
15:15Yeah.
15:15It's all fried off, bruv.
15:17Antony adds ale and vegetables
15:19before cooking it in the oven.
15:21Antony's got a lot of work to do.
15:23The venison meat won't cook completely inside the pie pastry.
15:26He's got to cook it first before the pie top goes on.
15:30I'm walking, I'm walking, I'm walking.
15:32Timing is going to be really important.
15:35As long as that meat is cooked all the way through,
15:37it should be fine.
15:38With Antony up against it, team leader Alan Wynne is faring better with the cod.
15:45Fish is filleted, ready to go.
15:47Crust is done.
15:48Crust is done, sauce for the fish.
15:50We've got some garlic and onions going through white wine now,
15:53and we're going to add fennel and lemon.
15:55But team-mate Chris has only just started on the short crust pastry for the pie lid and the base of the quiche.
16:02It's just so much pastry to get together.
16:07Get why he put me on this duty now?
16:09Winnie knows I've got some big biceps on me, so I see what he's doing.
16:12On dessert, the sticky toffee pudding may be ready for the oven.
16:17In you go.
16:17But Katie has also promised a pear sponge.
16:22What else to do?
16:23Well, I need to speak to head chef because he wanted pears, but I'm worried about time,
16:27and I've never cooked pears.
16:29So maybe you've got other...
16:30I think cherry and almond sponge.
16:31OK, have you got enough cherries?
16:33I've got loads of cherries.
16:34OK, great, so do that.
16:35Go, go, go, go, go.
16:37They have to be decisive.
16:39That clock is ticking, and it's going fast.
16:41Founded in 1150 AD, Coombe Abbey has been a monastery, a home to aristocratic families,
16:51and for the last 30 years, a hotel.
16:54And throughout its rich history, it's hosted lavish banquets for royal visitors,
17:00lords and ladies, and now medieval enthusiasts.
17:04Back in the medieval times, you might have had 16 or 20 courses at a royal banquet.
17:10They would have eaten things like venison, wild boar, pheasant, root vegetables from the ground.
17:18Luxury items for desserts might be honey, spices.
17:23Food would be always intertwined with entertainment.
17:25By fair, by wife, by beer, by tune.
17:29There'd be all sorts of music, dancing, singing.
17:32Huzzah!
17:33The 80 people that are coming today, they enjoy this.
17:36They enjoy the entertainment.
17:37They enjoy getting dressed up.
17:38They enjoy being immersed in the moment.
17:39Where's the food?
17:42These celebrities have got a massive challenge on their hands,
17:44so what happens in those kitchens today is really important.
17:51But behind the scenes...
17:53One out, everybody!
17:54Jeez!
17:55One out till you move out.
17:56The red team is well behind.
17:59Dawn's trout on croot isn't anywhere near going in the oven.
18:02I thought this was going to be the quick dish to throw together, but there's nothing you can do to hurry it up.
18:08And while Jamie muddles his way through his first risotto...
18:12Just got to add the mushrooms and a few herbs.
18:16Alfie and Ashley are both still focused on their meat main.
18:19Just really quickly, as an observation, at the moment, nobody's on dessert.
18:25That's concerning me.
18:26Yeah, all right.
18:27There's two people still doing one main course.
18:30So one of you's going to split off onto dessert, is it?
18:32Okay.
18:33Because otherwise you're out of time, okay?
18:36It's now starting to get lively.
18:37Dawn's realised that they are running short of time.
18:40Who's doing sticky toffee?
18:42I'm starting the ingredients now.
18:43All right, great.
18:44There has to be priority now.
18:45Desserts need to take priority for a minute, okay?
18:48Yeah.
18:50Over in the blue kitchen, with 45 minutes to go...
18:54Where's the venison pie pudding?
18:55They've also hit a problem.
18:58It's not even cooked.
19:00Did you not fry it?
19:02Yeah, I fried it for ages.
19:05The meat's not cooked.
19:06Look, it's raw.
19:07The veggies aren't cooked.
19:09What temperature is the oven on?
19:11180.
19:11It's 100.
19:12At 100, Anthony's put the pie filling in the oven,
19:15and the oven was on 100 degrees, not 180,
19:18which means the pie filling hasn't been cooked.
19:21Pie filling is now into a pot.
19:23So now you've got to get pastry on top of this,
19:25and you've got to get that in the oven, okay?
19:27Yeah.
19:28What's happened is it's just my timings.
19:30Like, the oven, like, mucked it up for me.
19:33Like, it's just gutted.
19:35Absolutely gutted, man.
19:36I've let everyone down, so we'll see what happens.
19:39Also struggling with timings is Chris,
19:43whose blue cheese and mushroom quiche is only just coming together.
19:48Once John appeared, it got stressful.
19:51Still is stressful.
19:52That's the power of the man.
19:54Get that quiche done, because right now you don't have a quiche.
19:57So, I'm going to get the blue cheese on there now,
19:59and we've got this lovely mix here,
20:01which we're going to get on top.
20:03But, yeah, a lot going on.
20:05A lot going on.
20:05I'm flustered, boys.
20:06I'm flustered.
20:06And Chris isn't the only one feeling the pressure.
20:11This is the cherry almond custardy sponge.
20:16I've done a dessert that I've never done before,
20:18so I've kind of been in the dark winging it.
20:20Um, so I hope it's all right.
20:25Blue team is behind, but the red team is also behind.
20:29I need to get the salmon in the oven.
20:31Jeez.
20:31The fact is, if they're both late, we can't serve lunch.
20:34Guys, how much custard do we need to make?
20:37This could descend into full-scale medieval chaos.
20:44While disorder reigns in both kitchens,
20:5180 hungry merrymakers are arriving at the banqueting hall.
20:56My friends, welcome to Kuma Beach!
21:02Yeah!
21:08I've been coming here for over 19 years.
21:11Honestly, it's a brilliant atmosphere.
21:13I'm really interested to see what they're going to come up with.
21:16Maybe something quite hearty tends to be the sort of fare that you tend to get.
21:20I have high expectations of today's banquet.
21:23When the king moans, generally, it doesn't end well for them.
21:25There are just 30 minutes until service.
21:32And in the red kitchen, it's all hands on deck to get back on track
21:36with their neglected sticky toffee pudding and fig tart-tat-tat.
21:41A little bit of stress, a little bit of stress.
21:43I'm a singer.
21:44I shouldn't be doing this.
21:46Yo, do you want me to do sticky toffee pudding or help out with this?
21:48No, let's help out with this, man.
21:49Yeah.
21:50Can you get us the figs?
21:51Do you think we haven't got a sticky toffee pudding?
21:53Well, it's a lot of...
21:54All right, let's forget the sticky toffee, but we need to take it off the list.
21:57So, let's caramelise more fruit.
21:59The red team are in panic mode.
22:01They've realised that time is slipping away.
22:03They're going to ditch sticky toffee pudding.
22:06No one's going to know.
22:07Oh, no, it won't come off.
22:10That's not fair.
22:13The blue team is also far from ready to go.
22:16Guys, I need to tell you something.
22:18Once that pie's in the oven, you literally have 20 minutes.
22:21Right, pies are going in.
22:25Bye-bye, pie.
22:27Don't want to see you again.
22:28With service fast approaching, both teams are falling further into disarray.
22:36This reminds me of all the gear.
22:38No idea.
22:41I mean, there's a panic, you know.
22:43Where's your quiche?
22:44Quiche, I've moved it because we've packed that oven down a bit, so I thought...
22:47That oven's off.
22:47This is off?
22:48That oven's off.
22:49Oh, Jesus.
22:49Why are you moving the quiche?
22:51I thought this oven was on.
22:52No, it's off, you galah.
22:53Ten minutes to go.
22:58Ten minutes.
23:00You're going to get everything in trays because you have to carry all the food over to where
23:05you're going to be serving.
23:07How are the tartans looking?
23:08Let me just check that, sorry.
23:11The tummy's rumbling now because I know it's coming.
23:13Plenty of meat is what I'm looking for, basically.
23:17Let's do it properly, plenty of meat.
23:19With minutes until service, Alfie checks the pork loins.
23:25Does this look done?
23:29It's not cooked.
23:30We have to get the meat back in the oven.
23:34They just need a tiny little bit more.
23:36Two of them are a bit under.
23:37Last thing you want is, like, undercooked pork.
23:41Three minutes!
23:42Dawn, your first lot of pork will go across and somebody's going to have to come back to
23:45the last lot of pork.
23:46I mean, that all looks cooked to me.
23:50It's got to come out now, hasn't it?
23:53Guys, are we ready to go?
23:58I'm happy with the pies.
23:59I mean, they're not perfect, but they're very medieval, as they would have it back in the
24:03day.
24:03Where the hell is this going, then?
24:06All right, guys, we need to get over there.
24:08Can we have a look to see if it's cooked?
24:09Well, me, we've got to go.
24:11All right.
24:12I think by the time it's rested, it's going to be absolutely perfect.
24:15Well done, well done, well done.
24:23Greetings townspeople.
24:25Sir!
24:28Welcome to the court of Queen Grace.
24:30I have brought the chefs to introduce the banquet.
24:34Hello.
24:35You all look gorgeous, and this is by far your superior menu for the day.
24:41On the blue team, it may not be superior, but it's made with love and a lot of effort.
24:45Well, someone's got to sell it, haven't they?
24:51With menus proclaimed, the medieval feast can begin.
24:56All right, you guys, on the way now.
24:57Let's go.
24:58All right, guys, it's time to serve.
25:00Woo!
25:01Welcome!
25:03Where are you going?
25:04Are you vegetarian or are you meat?
25:06No, meat.
25:07Meat.
25:08The banqueters make a beeline for the blue team, an Anthony's venison pie.
25:14Are you having a good day, ladies?
25:15Served with celeriac mash and roasted vegetables.
25:20Here we go.
25:21Hello.
25:22Have a venison pie, please.
25:24Pie's popular, I love it.
25:26Another one for you, mate.
25:26Oh, I'm buzzing.
25:27The pastry was flaky, but really flavourful.
25:33The venison, a bit of alcohol in there, maybe?
25:35That gave it a bit of a kick.
25:36I really enjoyed it.
25:37I did find it a bit tough in terms of the meat, but other than that, it was really good.
25:43They made their own pastry, which was good.
25:45The gravy's nice and thick, it's well-flavoured.
25:47The venison itself is still a little bit tough.
25:50But then, the vegetables are delicious.
25:53Considering it was almost a disaster, they pulled it back from the brink.
25:57Uh, cod.
25:59Cod?
25:59Oh, here we go.
26:00Hey, the first cod fan!
26:02Here we go!
26:02Yes!
26:04Well done.
26:04Blue team leader Alan wins cod with a herb crumb, beans, peas, asparagus, and fennel dylan chive sauce...
26:13Just some sauce for the fish as well.
26:14..is also starting to tempt some feasters.
26:18In a good flow, I think we've had an early surge in the pie.
26:20There's a few people that are trying the cod.
26:23It's really good.
26:24All the crumb and the sauce with it, it's really tasty.
26:28Normally, fish can be a bit bland, so with the herbs, it sort of takes it to another dimension.
26:33It's a kaleidoscope of different tastes.
26:36His fish is cooked really, really well.
26:38The flavours are great.
26:40That crumb.
26:41It's packed with herbs.
26:43The fennel sauce, it's quite thick, but again, full of herbs.
26:47That is a good plate.
26:48Hi, how are you doing? Would you like some pork?
26:52Yes, please.
26:53A queue was also formed for Alfie and Ashley's roasted pork loin,
26:57with crackling, carrot and swede mash, and red wine gravy.
27:02The pork's really popular because it is so perfect, Alfie.
27:06Right, OK, I'm going to have to watch the portion size now,
27:09because the queue is just through the door.
27:13The pork was cooked to perfection, crackling, as crisp as I've ever had,
27:19and I would expect a king or a lord would be happy.
27:23The gravy was absolutely delicious.
27:24I probably would have had a side glass of that just to go with the meal, to be honest.
27:28It was very tasty.
27:29In fact, I'd quite like a second portion.
27:30I'll tell you what, they've got it right, haven't they?
27:36Yeah.
27:36Juicy, moist pork, crackling, Alfie's amazing gravy.
27:41This is a big, hearty, carvery dinner.
27:44I think this is a really good effort.
27:46Would anybody like the trout?
27:48The trout is delicious!
27:50After a slow start...
27:52Somebody have the good of trout!
27:54...team leader Dawn's trout on croot,
27:56with swede and carrot mash, veg and fennel and herb sauce,
28:01is starting to win over the crowds.
28:04It's very, very good.
28:06A nice crispy top to it.
28:08The vegetables were well-seasoned and really well-cooked.
28:12It was a delight in the mouth, and the pastry was nice and crisp.
28:16It was just delicious.
28:20Pastry is beautiful and thin.
28:21The trout is so soft and just a real whack of dill going through it.
28:28I think she's done a great job.
28:30Any vegetarians?
28:32I'm meant to be plating up vegetarians,
28:34but as there are none, I'm going to admire the costumes.
28:37Both teams are struggling to find takers for their veggie options.
28:41We've also got a really lovely pearl barley risotto,
28:43if anyone would like that.
28:44Yes.
28:45Yes, that's for you.
28:45It's the red team's pearl barley, mushroom, white wine and saffron risotto
28:51that gets the first order.
28:53I'm not a massive fan, normally, of mushroom.
28:55It's actually just right, too creamy.
28:57We've consumed like Ripley, which is that now.
28:58It's been.
28:59Got the mushroom flavour,
29:01but we've also got that creamy, risotto-y texture coming from it.
29:05It was absolutely delicious.
29:08Nutty pearl barley, woody mushrooms.
29:11Very, very happy indeed.
29:12It sounded really unappetising.
29:15But to get the wine in there, to get the saffron
29:17and the rest of the seasoning was inspired.
29:20Any vegetarians or not?
29:22As the queues go down,
29:24Chris finally gets some interest
29:26in his mushroom and blue cheese quiche with red cabbage slaw.
29:30We're going to eat some venison pie as well on the plate.
29:32Oh, OK.
29:33Pile her up.
29:34They've wanted the quiche,
29:35but they also wanted a little bit extra,
29:37so I'm just being generous.
29:38Oh, I am a quiche eater.
29:42That's the type of guy I am.
29:45It's very tasty, lovely, savoury pastry.
29:48Really enjoyed it.
29:49I don't normally go for blue cheese,
29:51but this is really nice.
29:52Is there any left?
29:53Can I have another one?
29:55I'm not sure they ate quiche in the late Middle Ages.
29:59However, Chris has made a quiche
30:01that the Women's Institute would be absolutely overjoyed with.
30:06Strong, salty blue cheese, woodiness of mushrooms,
30:09great pastry underneath.
30:10Good on him.
30:12With savouries finished,
30:13it's time for the battle of the puddings.
30:1650 portions.
30:17Let's do it.
30:17I'll take some sauce.
30:19The mains are all sorted.
30:22It's my time to shine with the desserts.
30:27Subjects!
30:28Pudding is served!
30:29Sticky toffee, anybody?
30:33It's busy over here.
30:35Sticky toffee?
30:36Katie's sticky toffee pudding
30:38with custard and caramel sauce
30:40is an immediate hit among the medieval diners.
30:43You can't go wrong with a bit of custard, can you?
30:47It's absolutely delicious.
30:49The toffee sauce was very smooth
30:51and the custard very creamy.
30:53And I'm going to finish this off in no time at all.
30:56It's got a really crispy, crunchy top,
30:58but you really get the chunks of the dates in the sponge.
31:01But the sponge is then still light.
31:04It's sticky, it's chewy.
31:06She was feeding a crowd.
31:08She needed something that would draw them
31:09and it really did.
31:11What's not tonight?
31:11While the red team's tarte-tarte-tarte does steady business,
31:16Katie's second almond sponge with cherries and custard
31:20is proving popular.
31:22It's very light and very delicious.
31:24The almond got a nice little crunch on the top.
31:27The almond sponge with the cherries was very thick, well-y.
31:30The custard was really lovely.
31:32I could have probably drenched the entire plate of custard, though.
31:36I love Katie's ambition.
31:38She's stepped up to the plate in the semifinals.
31:40I think it's really delivering on almond and cherry flavours.
31:44I could happily eat the whole bowl
31:46and so did dozens of other people.
31:47Over on the red team,
31:52Alfie tries a new tactic
31:53to sell the final portions
31:55of the fig and berry tarte-tarte-tarte with custard.
31:58We have a better dessert over here, ladies and gentlemen.
32:01Just come over here.
32:02We really do.
32:03And I'll sing you a song as well.
32:10Now, come and try our dessert.
32:12The pastry was really crispy.
32:18The berries in there, fantastic.
32:20The figs worked beautifully.
32:23Really nice balance between that and the custard.
32:26It was exquisite.
32:27I really, really enjoyed it.
32:30They didn't do the sticky toffee pudding.
32:32They ran out of time.
32:33But the tarte-tarte, I really like the flavours.
32:36The natural sweetness of the figs.
32:38The custard is really, really good.
32:40So good, the Queen's consumed all the custard.
32:43That is very good custard.
32:45Very good custard.
32:48We did it, guys!
32:50We did it!
32:51We did it!
32:52Well done, so.
32:54This was a massive start to the semi-finals.
32:58It was a bit chaotic in part,
32:59but you can't fault how much they embraced this theme.
33:04Today, to be cooking,
33:06serving people from medieval times,
33:08you don't do that every day, do you?
33:11So, yeah, I've had a great day.
33:12A little tense at times, a little stressful,
33:15but, you know, it's a baptism of a fire,
33:17and I think we achieved something really special.
33:20Today was so fun.
33:22It was thrilling.
33:24I'm feeling really positive,
33:25and I feel like, um,
33:27I feel like I'll just bring it on.
33:28Can't wait for the next challenge.
33:30Our celebrities have done a great job,
33:32but they need to step up
33:33because very soon we have to make a really tough decision.
33:36Welcome back, celebrities.
34:00Your brief today is to cook us a pie.
34:05A pastry case filled with something delightful and delicious,
34:10served with a garnish and a sauce.
34:13Give it everything,
34:16because at the end of this,
34:18two of you will be going home.
34:21One hour, 40 minutes.
34:23Oh.
34:24Let's cook.
34:25Let's go, gang.
34:26I love pies.
34:32Is it sweet?
34:33Is it savoury?
34:34Pies can be so different.
34:37They've got to make a pastry,
34:38they've got to make a filling,
34:39and it has to be done with a plomb.
34:43OK, let's go.
34:46I think this dish has to be really tasty today.
34:48I think the competition is getting more fierce,
34:52and everybody wants to win out there.
34:54Jamie Lomas, a pie.
34:57Now, this is a popular dish in the North West.
34:59It most certainly is,
35:00but I'm going to put my own spin on it,
35:02so my favourite dish is beef stroganoff,
35:05so I'm making a beef stroganoff pie.
35:10Beef stroganoff,
35:11classically made with fillet steak,
35:13mushrooms, brandy, onions and cream.
35:16Going into a pie,
35:18and it's going to serve that with corn ribs
35:20and a chimichurri,
35:22a really spicy, rich, herby sauce.
35:25What a fantastic idea.
35:28Jamie is making us a lard pastry.
35:31Now, lard is brilliant,
35:32because as it starts to melt inside that pastry,
35:35it also slightly fries,
35:36and it ends up being really, really crispy.
35:39It's a good old-fashioned pie crust.
35:41Right, take a moment, Ginger, please.
35:46I was absolutely gutted
35:49to not be able to take part in the last challenge,
35:52and I've just got to make sure
35:54that my pie is strong enough
35:55to keep me in the competition,
35:57despite the fact I wasn't there to join in.
36:02So lovely to have you back in the MasterChef Kitchen.
36:05Thank you. Good to be back.
36:05Which way are we going, Ginger?
36:06We are going sweet.
36:07I'm making a rhubarb and raspberry Swiss meringue pie.
36:11What pastry are you making?
36:12I'm making a shortcrust pastry
36:13with a watermelon and herb salad
36:17and a sweet basil pesto.
36:20Whoa. Yeah.
36:21This is quite an interesting combination.
36:24There are so many risky elements
36:27to what Ginger is doing.
36:29The pastry needs to be thin and crisp.
36:32That rhubarb and raspberry
36:34needs to be zinging with flavor.
36:36And that meringue needs to be perfectly judged.
36:40I've got to keep it moving
36:42or it'll cook like scrambled egg.
36:44Why would you attempt something like Swiss meringue,
36:46which is so difficult?
36:47It's fun to learn to do a new thing
36:48and add a little bit of jeopardy to my life.
36:50Why not?
36:52The meringue, for me, is the biggest concern.
36:54If it's not set,
36:55we've got ourselves an egg white omelet
36:57across the top of our tarts.
36:59It's going to be a lot of whisking today,
37:01and I just hope the hairstyle can take it.
37:03It's just a bit of a slog, to be honest.
37:11Oh, look at this.
37:15Chris, you're butchering a bird there.
37:18Yeah.
37:18This is the partridge bird,
37:20and I've got a pheasant here as well,
37:22so we're having a nice game pie today.
37:23So this is almost, like, reminds me of a home.
37:26It's nostalgic.
37:27It brings me back to the Cotswolds.
37:28Being on the farm,
37:29we've got thousands of pheasants and partridge kicking around.
37:32We might as well make the best of both of them.
37:36Game notoriously goes dry very, very quickly.
37:39He's got to be careful that it's nice and soft and succulent.
37:43There's only a lid on Chris's pie.
37:45There's not a bottom, and that concerns me.
37:47It seems to me right now we might have a stew with a pastry top.
37:58I'm doing a salt beef, corned beef hash sort of pie.
38:01It was something I grew up eating as a kid.
38:04My mum used to mix up the corned beef with the mashed potatoes
38:06and bake it with cheese on top, and it was beautiful.
38:10My mum, she's 92, and she raised nine children
38:16and fed us all very well.
38:19So it's my time to sort of say thanks for the education.
38:24This is a big, bold pie.
38:26Blandness is coming from the potatoes and short-crust pastry,
38:29but then inside that filling there is a load of flavour.
38:33We've got blue cheese.
38:34Then we've also got corned beef out of a tin,
38:37which is quite fatty, and salt beef being lovely and stringy
38:41and really, really rich.
38:42It's a big old pie.
38:45He needs a big jug of gravy to make sure we've got moisture with that pie.
38:53Until I was 10, I was raised by my grandparents,
38:55and they were East Londoners.
38:58So when I got this challenge, I went immediately to pie, mash and liquor,
39:01traditional East London food.
39:02So it's a posh version of that.
39:07So you have got a ham, celeriac, and tarragon pie
39:11with sumac mash and mustard and parsley sauce.
39:15I love how you push yourself.
39:17Look, I think there's a pie and then there's a pie,
39:20and I really wanted to make something special.
39:24Don's making a petivio.
39:25It's an elegant, glossy, dome-shaped pie.
39:28It's something you get in the finest restaurants
39:31and not easy to do.
39:32We've got layers here of mustard and ham.
39:37We've got celeriac, which is going to be nutty and woody.
39:40Whole thing covered in a rough puff pastry, looking smart.
39:43Parsley sauce being the liquor that's used with a classic East London pie.
39:48I really love this pie.
39:50It's like a baby of mine.
39:52And so if I mess it up, I'll be devastated,
39:54but I'm so excited, and I think it's going to go well.
39:56Celebrities, you are halfway.
40:01The biggest challenge with my pie today is
40:03I don't know if any of it is going to work.
40:05I'm trying to bring my Caribbean roots to pie making,
40:08but it's not a tried, tested, and proven recipe.
40:12It's something I have literally made up.
40:16I've just gone for a curry goat pie.
40:18Now, that to me looks like lamb, not goat.
40:20Yeah.
40:21So what you're doing is the idea of curry goat,
40:24but you're using lamb instead.
40:25Yeah. I mean, I wanted to cook curry goat,
40:27but I didn't have enough time to get it cooked.
40:30He wants the lamb to take on the flavour of curry goat.
40:33That means it's got to be spiced really, really heavily.
40:36There needs to be a good amount of curry sauce around that lamb.
40:39How many times have you made a pie in your life, Ashley?
40:43Erm, it'll be one today.
40:45Anthony, what is cooking today?
40:56A pear tart with cherry and amaretto compote
40:59with ginger-infused clotted cream.
41:01So is the pear sitting in a sponge?
41:03It's in an almond sort of frangipan sort of vibe, yeah.
41:08Because I've always struggled up and down with weight,
41:10so today is like a bit of a sod it.
41:13Let's just go for it.
41:17Poaching pears is deceptively difficult.
41:20It has to have lost all of its bite, but it can't be mushed.
41:24Frangipan, a mixture of eggs and butter and almonds
41:27all whipped up together,
41:29goes into the sweetcrust pastry case.
41:31Pears go across the top of the frangipan.
41:34That could be absolutely delicious.
41:37But frangipan is quite dense.
41:39He's got to make sure that frangipan
41:41is cooked all the way through.
41:46Ah, as a rugby player do I eat a lot of pies, of course,
41:49but I never thought I'd be
41:51contemplating pie design so heavily.
41:55Alan Wynne's making a chicken, leek and pancetta pie.
41:59It's traditional, it's not breaking any boundaries,
42:03but it's a classic for a reason.
42:05What's the inspiration behind the pie?
42:07Um, well, I was going to do something like steak and kidney.
42:10You know, the odd trip to the chip shop is usually...
42:12That would be my go-to,
42:14but chicken, leek, pancetta, fan of bacon,
42:17obviously leeks are synonymous for whales.
42:19I'm so looking forward to this pie.
42:21Wow, OK, no pressure, thanks.
42:24MUSIC PLAYS
42:25My, my, Katie, I spy apple pie.
42:31Yeah, well, an apple tartare tam.
42:34An upside-down pie.
42:35Yeah.
42:36Well, it's a French pie.
42:37I used to go into France with my mum and I'd love all the croissants, the crepes.
42:42Like, I love French food, French pastries.
42:47A great apple tartare tam, big pieces of apple, puff pastry across the top,
42:52and as it's hot, the puff pastry puffs up like a pillow.
42:56This is where Katie has to get this absolutely right.
42:59If she cooks the apples too much, the apples will disintegrate,
43:02and we will have apple sauce on top of a piece of pastry.
43:05Two people go home today?
43:08Yes.
43:09How do you feel about it?
43:10I'm nervous, but I'm just going to keep calm and do what I do best, which is desserts.
43:15LAUGHTER
43:16Come on, little pies, don't let me down.
43:19OK, so that's ten minutes to go.
43:22Some of you are really going to have to get a move on now.
43:29Mmm, I don't know.
43:30I think it's all right.
43:33Just got to get it all put together, and then I'll be fine.
43:40Ooh!
43:41It's cooking, and we are moving and shaking.
43:45Oh, stressful, mate.
43:46Yeah?
43:47Yeah.
43:47Looks good, though.
43:48You have just five minutes, everybody.
43:51Five minutes left.
43:57I think that that is bloody perfect.
44:05Those look amazing.
44:07Oh, shut up, pal.
44:09Still time to drop them.
44:11Quick on a plate, please.
44:12Literally, you've got 60 seconds.
44:15Come on, let's go.
44:18That's it, celebs.
44:26Time's up.
44:31OK.
44:33Like, no matter how much you practice, it's still always awful.
44:38Jamie, come on.
44:40Go on, Jamie.
44:42It's like standing in front of the headmaster and headmistress at school.
44:46That's exactly what we were hoping for.
44:48First up is Jamie, who's made a beef stroganoff pie with chimichurri sauce and corn ribs.
44:56Jamie, you've made lard pastry.
45:01Jamie, you've made lard pastry.
45:03It's a great classic pastry.
45:05That's fantastic result.
45:07Your steak is tender and melt in your mouth.
45:10I love the little bits of mushroom through the whole thing.
45:12I've definitely got the flavour of beef stroganoff.
45:14I love the chimichurri.
45:18To cut through the beefiness with this sharpness, the vinegary-ness.
45:22The ribs, I love them as a side.
45:25This is really lovely cooking.
45:28They really liked it, so hopefully, you know, we've done enough to go through.
45:36We'll have to wait and see.
45:38Next to serve is Dawn.
45:40Inspired by her East End grandparents and traditional pie mash and liquor,
45:45she's made a gammon, mustard, celeriac and tarragon petivier,
45:50served with sumac mash, peas and parsley sauce.
45:58Dawn.
46:01Mm-hmm.
46:03Ice.
46:04Oh, thank you.
46:05Puff pastry, lovely and flaky and crispy.
46:08A ferocious amount of mustard in there with that sort of salty gammon.
46:11The woodiness of celery acts, wonderful.
46:14Great sauce.
46:15Rich, creamy, full of parsley.
46:17Delicious.
46:18I'd pay money for it.
46:20Outstanding.
46:22I love that you've taken pie and mash, this East End thing,
46:26but then given this fancy spin on it, it's really beautiful.
46:36I'm so happy.
46:37Oh, my God.
46:38I feel like I brought me to old school East End.
46:42I think my Nana and Pop would have enjoyed the pie.
46:45Having grown up on a farm surrounded by game,
46:49Chris has made a pheasant, partridge and bacon suet pastry pie
46:53with honey-roasted carrots and parsnips
46:55and a port and redcurrant jelly gravy.
47:03I think the game inside the pie is quite tough.
47:05Yeah.
47:06I do like your pastry, though.
47:08It's not perfect.
47:09It doesn't even cover the whole of the pie.
47:13But not a bad effort.
47:17I've got a few problems, I'm sorry.
47:19Yeah, that's fine.
47:20The sauce is really sweet.
47:22It is the flavour of sweet port, thinking of a cornflour,
47:25and there's not enough filling in the pie,
47:27and the pastry is almost like a cheese cracker
47:29rather than it being a pie top.
47:31But your veg are cooked really beautifully.
47:34I like those.
47:35Thanks.
47:38Bit deflated.
47:39I went in there, I thought pies were easier than that.
47:43But, hey, we tried.
47:44We soldier on, as they say.
47:47Inspired by his mum's corned beef hash,
47:49Alfie's shortcrust pie is filled with corned and salt beef,
47:54potato, cauliflower and blue cheese,
47:56with buttered radishes and onion gravy.
47:59This is just extraordinary.
48:06It has all the taste of corned beef hash
48:10when I was a little girl.
48:12There's lots of lovely creamy potato in there.
48:14And then the richness of a blue cheese.
48:17I love the gravy.
48:19It's a really beautiful pie.
48:22Honestly, best thing you've cooked in a competition.
48:25Yeah.
48:25Go and open yourself a pie shop, my friend.
48:28That is fantastic with a capital F.
48:33I was blown away by that.
48:35Quite emotional, actually.
48:37I think my mum would be very proud of it.
48:38Yeah.
48:39I'll make it for her next time I go home.
48:43As a nod to his Caribbean heritage
48:45and his love of curried goat,
48:47Ashley is serving a curried lamb shortcrust pie
48:51with whiskey gravy and fruity coleslaw.
48:58Lovely thickness of pastry surrounding the whole pie.
49:01Inside there you've got really wonderful tender pieces of lamb.
49:05You marinate that lamb
49:06and you've got that sort of reminiscence of curried goat.
49:09But those spices definitely need to be cooked out more.
49:12They just need to be sort of powdery
49:13rather than being rich and fragrant.
49:15Yeah.
49:15I probably got the soggier pie
49:18so my pastry maybe wasn't as crisp
49:21but the gravy is rich, nicely scented.
49:25I love the slaw.
49:28That is heaven.
49:31To be honest, I'm glad that's over.
49:33It could have been better
49:34but it definitely could have been a lot worse
49:37so let's see if it's enough to get me through.
49:38Alan Wynne has made a chicken, leek and pancetta shortcrust pastry pie
49:44served with tender stem broccoli and crispy pancetta
49:48and a chicken and pancetta gravy.
49:55Alan Wynne, you've created a pie
49:58that if I was in an expensive bakery
50:02I'd part with a large amount of money for.
50:05It's beautiful, glossy, the chicken is wonderful
50:09but plenty of lovely, rich leek.
50:12I think the broccoli has ended up a bit limp
50:14but the star of the show is the pie
50:16and it's a very good one.
50:19Fantastic crust, wonderful filling.
50:21This is crowd-pleasing, fantastic food
50:24with real elegance and sophistication.
50:27Thank you very much.
50:30Yeah, feeling good.
50:32The beef was a pie.
50:33I've got a pie out there and, yeah, I'm pleased with that.
50:40Ginger's sweet pie is filled with rhubarb and raspberry curd
50:43and topped with Swiss meringue
50:45served with watermelon and herb salad
50:49and sweet basil pesto.
50:51I've got to say to you, Ginger, I was really concerned about this
51:00but you made Swiss meringue and it's beautiful.
51:05It's holed up really nicely, almost like soft marshmallow.
51:09Your pastry, thin and crispy on the bottom.
51:12Inside there, that curd which is sharp
51:14with raspberries and rhubarb, it's unusual.
51:18Technically, really challenging and I really like it.
51:23You've made this pesto
51:24and it really looks like a chunky, savoury pesto
51:28but it's not, it's sweet and there's mint.
51:30I love that you've put the watermelon into little balls.
51:32It's just a real feast for the senses.
51:37That challenge really, really took every bit of energy
51:40that I had left in my body after not being well this week
51:44but I'm just so relieved.
51:47Bed, immediate bed.
51:49Immediate bed.
51:51Anthony is serving a poached pear and frangipan sweet shortcrust pie
51:58with amaretto and cherry compote
52:00and ginger-infused clotted cream.
52:06Your pastry is great.
52:07It's nice and crumbly and crisp.
52:10The frangipan, it's a bit dense and it's a bit rubbery.
52:14The big issue for me is the pear.
52:16Those pears are hard still
52:18and the core is still inside it.
52:21All you had to do was cut that pear in half
52:23and it would have cooked all the way through.
52:25These big, boozy cherries are just a joy.
52:30The cream definitely could have done
52:32with more of a whack of ginger.
52:34The pie itself, it's not perfect, you know that.
52:37But it's wholly edible.
52:42I'm very disappointed.
52:44It was the pear, it was just plonked on
52:46but it is what it is.
52:48Well done.
52:49It's hard, isn't it? Wow.
52:51Finally, it's Katie.
52:55Inspired by her love of French pastries,
52:57she's made apple tartatin,
53:00served with almond and vanilla creme fraiche,
53:03crisped apple slice and caramel sauce.
53:06Your rough puff pastry is lovely and crumbly,
53:14almost like shortbread crumbly.
53:17And your caramel sauce,
53:18you bottle that and sell that,
53:19really lovely warmth in the back of my throat.
53:22My issue here is that the apples have disappeared.
53:25Yeah.
53:26They've got to gone.
53:28And I've got myself a caramel pie.
53:30There are lovely things on this plate.
53:34That almond cream is inspired.
53:36It does look really messy.
53:38But somewhere underneath all this chaos is a good tart tartan.
53:44It's always chaos, isn't it, Grace?
53:46Yeah, it is.
53:47There's always chaos.
53:50I'm a little bit gutted about the apples, I'm not going to lie,
53:53and the presentation.
53:54But it tasted good, and that's what desserts are all about.
54:02An extraordinary start to the semi-finals.
54:05Nine very different pies, each with a different story.
54:09Fascinating.
54:10Well done, everyone.
54:12Well done, guys.
54:13It's hard work, isn't it?
54:14Pastry is hard work.
54:16We had some absolutely delicious pies.
54:19Dawn.
54:21Alan Wynn.
54:22Ginger.
54:26Jamie.
54:29And Alfie all going through the next round.
54:31Don't you feel like the competition just really stepped up?
54:34Every time you cook it, it's like being in a battle, isn't it?
54:37Yeah.
54:38It is, isn't it?
54:39That gives us five through to the next round.
54:41We've only got two places left.
54:43This is incredibly tough.
54:47So I am really hungry to stay in the competition.
54:50Yeah, I'm getting my confidence.
54:52I'm just kind of running with it.
54:54We'll see.
54:56Because I know I'm so much better than that,
54:59it would be quite a disappointing way to end the journey.
55:02What am I doing?
55:03Why am I doing it?
55:05I don't know.
55:06But I absolutely love it.
55:07And if I got through, I'd be really happy.
55:12I want to keep learning.
55:14I want that thumbs up from John and Grace.
55:16If I stay, I will keep pushing forward.
55:22Good luck, guys.
55:23Celebrities, a decision has been made.
55:34The first celebrity leaving us is Chris.
55:45Yeah.
55:46Chris, thank you so very much indeed.
55:49Well done, Chris.
55:49Thank you, Chris.
55:50See you later.
55:51Bye-bye, Chris.
55:52Bye-bye, bye-bye, bye-bye.
55:57The second celebrity leaving us...
56:00..is Anthony.
56:07Anthony, I'm so sorry.
56:09Love you all.
56:12Thank you, Anthony.
56:13Thank you, Grace.
56:14Thank you, John.
56:16Bye, loves.
56:19I knew it was my time to go today.
56:21Everyone was just unbelievable.
56:24Can't cry about it.
56:25I've had a brilliant time.
56:28It's a shame that my journey's ended today.
56:32I'm obviously sad to be going home,
56:34but to be honest, probably expected.
56:37I've learnt so much.
56:39It's been great fun.
56:40It's been an amazing experience.
56:43I'm in the number seven!
56:48Come on.
56:51I never thought I'd be studying
56:54saying I'm in the final seven of MasterChef,
56:56I'll be honest.
56:58But I'm still standing.
57:00I'm absolutely over the moon.
57:02I'll have to bring my A-game, I think.
57:04And hopefully, you know,
57:06the other guys have an off day.
57:10There's definitely more to come.
57:12I'm going to come back.
57:12Bigger, better, stronger, harder, faster,
57:15all of those things.
57:19Next time,
57:20the pressure reaches new heights
57:23as the celebrities
57:25take on the recipes
57:26of one of the country's
57:28most iconic Italian chefs.
57:30before battling for a place
57:35in the final six.
57:40I love it, I love it, I love it.
57:41And I will go back mal scaled by the extra family.
57:51I love it.
57:53I love it.
57:55I love it.
57:58And that's all I do,
57:59and see if you...
57:59You're a little overução,
58:00I'll reach out.
58:02It's really out there,
58:03I love it, I love it.
58:03Whatever you do,
58:05you're doing nothing,
58:05I love it.
58:06You've never wanted it.
58:06Transcription by CastingWords
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