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00:00And only the nine best cooks remain Wow to be a semi-finalist is just what
00:08dreams are made of it's so amazing I'm really proud to be in the final nine it
00:14feels exciting and terrifying and correct I'm completely consumed in
00:22MasterChef I can't talk about anything else I'm boring my husband's death my
00:25kids are like oh my god tonight as the temperature rises I'm a singer I
00:35shouldn't be doing this let's not even touch chaos reigns
00:43a lot going on look I'm flustered boys I'm flustered and two more celebrities are
00:49sent home I think my competitive side is coming out if I deliver what I can and
00:54then hopefully the rest of them don't do as good I see the trophy somewhere on
00:59the horizon whether I get to touch it or not is a different story big
01:05personalities all of them want to stay but it's all about the cooking this is
01:12where it counts and the heat is on
01:17it's early morning and the semi-finalists are on their way to their first
01:26challenge so guess is so far a football club or a wedding really could be
01:31anything couldn't it and there's a church out there graveyard travelling to the
01:37Warwickshire countryside and back nine centuries to medieval England
01:50greetings noble celebrities and welcome to Coombe Abbey my humble estate for the day
02:01since the 12th century feasts fit for royalty have taken place within these walls and now
02:09you too a part of the drama welcome to your semi-final sadly ginger can't be with us today because she's
02:19unwell she will be joining us later on the semi-finals but now it's down to you eight this abbey is famous
02:26for putting on medieval banquets and today that's exactly what you are going to do a feast fit for a
02:34queen to get this task done we split you into two teams Dawn Ashley Alfie Jamie you are the red team
02:43Alan Wynn Katie Anthony and Chris you are the blue team
02:51come on let's do it today you will be feeding 80 people
02:58oh
03:00wow
03:0180 people
03:02that's a lot
03:03wow
03:04just so you know there's a reason I'm dressed like this
03:07I'll be on watch
03:09don't let the raining queen down
03:13or it will be off with your heads
03:16good luck off you go
03:19let's go
03:20come on team
03:21come on team
03:22there is no way on earth any of these celebrities have done anything like this before
03:2880 people this is serious
03:31oh
03:33oh
03:34wow
03:35look at this
03:37oh
03:39yum
03:40oh my goodness
03:41what we got
03:43what we got
03:44very daunting and there's so much ingredients there it's just narrowing it down and making a decision
03:49let's think of a team leader
03:52oh no
03:53Alan Wynn's good at leading
03:55I'm ready to be your sous chef bro let's do it the blue team
03:59yeah obviously used to play in teams for a long part of my life so it's nice to have a new team
04:04we usually have a plan going into it so we'll think on our feet hopefully it'll be ok
04:09right John I think you like to cook for a lot of people so I think you are probably the best being team leader
04:14are you sure you don't want to do it
04:15you know you're going to have more of an idea
04:17alright great
04:18there's so much pressure being team leader it's very difficult to kind of come in and make a plan on this scale
04:23it's obviously not normal
04:26medieval banquet means feasts good old-fashioned hearty delicious food plan is all important
04:39with leaders chosen each team now has three hours to prepare a meat fish and veg main and a dessert from ingredients that include some medieval staples
04:51I've been thinking of like a glorified Sunday dinner like a carvery everyone loves a carvery
04:56exactly
04:57the red team's options include pork loin
05:01I'll have a go at the meat
05:03you want to do the meat
05:04whole trout
05:05ok anyone confident with fish
05:08alright I'll do fish
05:10I'm going to wrap that in pastry and make it into a trout on croup
05:13root vegetables
05:15what are these here
05:17the sweet that'd be nice yeah
05:18you could do a sweet mash
05:19because the other thing we need to do is the vegetarian option
05:21some pearl barley what's that how long do you have to cook that for
05:24and a selection of fruit and berries
05:27the dessert
05:28is it going to be a sticky toffee pudding
05:30we could attempt to do a fig tart tartan
05:34we could have two pudding
05:35yeah we're getting close to a plan
05:37the red team have decided to throw down the gauntlet
05:40they want to do two desserts
05:42ambition is wonderful
05:44but there's a lot of work to do already
05:47we're going to make a pie
05:48we're going to make stews
05:49we want to make that wholesome old school food
05:53the blue team's ingredients include
05:55venison
05:57red wine and dark ales
05:59so it's all leaning towards pie isn't it
06:01it's got to be an ale pie
06:03venison ale pie
06:05roast veg
06:06celeriac mash maybe
06:08cod
06:10if we could roast the fish whole
06:12that's what i was thinking
06:13and then we could just serve it up
06:14it looks really good
06:15and i feel like in medieval days
06:17you would serve that up literally like that
06:19pears, cherries and nuts
06:22katie happy to go with the dessert
06:24yeah i can start the dessert
06:25go with the pear sponge
06:27yeah
06:28we'll have to do a custard
06:29i've done custard before
06:30um vegetarian
06:32oh i forgot about that
06:34we can do quiche
06:35mushrooms, blue cheese and onion
06:37leave the veg to me
06:39i will prep the vegetables
06:40peel them all
06:41peel everything
06:42peel everything
06:43i wrote down peel everything
06:44jeez
06:45that's what you told me to do
06:46that's my instructions
06:48just peel everything
06:50in the red kitchen
06:59how are you guys doing
07:00we're doing great
07:01very good
07:02classical singer alfie beau
07:04has teamed up with reality tv star ashley cain
07:07to make 35 portions of the meat main course
07:11we are being promised
07:13roasted pork loin with crackling
07:16what i like the sound of is big pieces of well cooked meat
07:20meat is my forte
07:21it's what i love
07:22and i'm looking forward to doing it today
07:24you start it off slow
07:26so it cooks all the way through
07:28and then you turn up the heat right at the last minute
07:30okay you'll get that crackling
07:32with that we're getting swede and carrot mash
07:35served with alfie's special gravy
07:38his red wine sauce
07:39which we know he does very very well
07:41i'm a big gravy fan
07:43i love making my gravy
07:44never done it for this amount of people
07:46it's smelling so good in here already guys
07:50it's alfie beau mate
07:52he's an absolute magician
07:53he's a wizard
07:54author broadcaster and team leader dawn
07:59is underway filleting and deboning
08:02four sides of trout for the fish mane
08:08i mean it's not very pretty but i've never done a fish this big before
08:13but it's so satisfying
08:16dawn wants to do trout on crutes
08:19that's trout cooked in pastry
08:21and it's gonna be served with a fennel sauce
08:23beautiful
08:24but she's gonna have to take all the bones out of it
08:26which is quite difficult without the fish falling apart
08:29she's doing a good job
08:30but she is taking her time
08:33you know pastry and fish
08:34what could not be delicious about that
08:37across the kitchen
08:39soap star jamie has begun prepping fruit
08:42for the ambitious two pudding plan
08:45dessert from the red team
08:46we are being promised a sticky toffee pudding
08:49and then we're getting a fig ta ta ta
08:51and that's gonna have custard
08:53but dawn's division of labour concerns me
08:56between ashley and alfie they've got one main course
08:58now that then leads dawn and jamie to do everything else
09:02so when you've done that are you good to get on that risotto
09:05i mean yeah
09:07this is gonna be a problem
09:09red team's the vegetarian option
09:12this mushroom risotto made with barley
09:15barley can be quite tasteless if it's under it'll be quite hard
09:19this is your first risotto
09:22yeah
09:23okay
09:24dawn's knowledge of cooking is a little bit better than mine
09:27so if it goes wrong we can just blame her
09:29this may be utterly delicious
09:34or it could feel like something you got served in the dungeons
09:37dawn's
09:39dawn did everybody just told the line the moment you gave them a plan
09:42well i think so
09:43everyone just stepped up
09:44it wasn't like you had to know
09:46has alfie bell gave you a song yet
09:47he's not singing which is very disappointing
09:49i'm just wondering if there's a song happening at any point
09:52i don't know the rest
10:03that's an amazing power i have as queen
10:05i just make sure people sing
10:07i keep getting my trails in the deep fat fryer
10:10health and safety
10:15over in the blue kitchen it's heads down
10:18as welsh rugby legend and team leader alan wynn jones
10:22look at that
10:24tackles a four kilogram cod for the fish main course
10:28uh never filleted a fish this size
10:31never never plucked a fish either so
10:34i haven't done my eyebrows before you see
10:36we're probably going to serve this one up
10:38as one whole piece give it a bit of drama
10:40whole fillets of cod with a herb crust
10:44with that we've got asparagus and peas
10:48and maybe a fennel sauce
10:50sounds quite decadent
10:52i can see this on the table already
10:55team leader
10:56yeah
10:57in your element
10:59i don't know about that we'll soon find out
11:00did you often dream during your career
11:02of one point looking after anthony for blue
11:05some things you dream about doing
11:06and you might be fortunate enough to do them
11:07but some things you never dream of doing so
11:09how are the kitchen performing right now
11:12are they working together
11:13good it's good i think there's a quiet focus in here
11:16are they too scared to speak alan
11:17is that the thing
11:18no not at all it's because they know what they're doing
11:19pop star anthony costa's first job is butchering five legs of venison for the meat
11:26ale pie to be served with celeriac mash and roasted vegetables
11:31anthony has got himself a massive challenge making venison pie he's got haunch of venison
11:36now haunch and venison is notoriously tough if not cooked properly
11:41never cooked venison before it's a new challenge and uh
11:45it's a bit of a nightmare
11:47my butchery skills ain't great at the moment i'm literally butchering it isn't i chris
11:51no that looks all right
11:54on the veg section reality tv star and racing pundit chris has already peeled a mountain of parsnips to accompany anthony's pie
12:02things achieved in the kitchen so far i think i'm well ahead of the rest of them
12:08but alan wynn has also delegated him the vegetarian quiche with red cabbage slaw which is yet to start
12:15medieval quiche really the knights of the round table a quiche
12:21oh excuse me sir galahad what do you fancy for lunch
12:25oh i think i'd like some quiche please i'm not quite sure about quiche
12:29it's left up to actor katie mcglynn to deliver the finale of the blue team's menu
12:35dessert a pear sponge sticky toffee pudding as well as well
12:42yeah i think you might find that the other team may be considering two desserts as well
12:47yeah right we need to do that then
12:50this reminds me of my family at christmas going not one pudding but two
12:56but we are potentially looking at a battle of the sticky toffee pudding and custards here
13:02and i as queen i'm delighted
13:05how come you're in the corner by yourself doing two pudding
13:09well it's just how we work
13:11chris seemed to just get the veg and hide
13:13do you think chris is having a bit of an easy life over there
13:15yeah he is
13:16okay i'm just looking for someone to put in the tower later
13:19i think it'll have to be chris won't it
13:21with an hour gone in the red kitchen it's alfie and ashley whose heads are on the block
13:30i don't want to put pressure on you but should this pork not have met heat by now
13:35i think i think we're gonna put it in a minute maybe
13:37yeah
13:38pork needs to be just right the flesh needs to be succulent but there has to be a beautiful crackling along the top
13:45difficult thing to get right
13:48just conscious that we might have put it in too soon so i don't want to dry it out
13:53while the boys move on to the vegetable accompaniments
13:57dawn is still pulling out trout bones
14:00deboning this fish is taking forever
14:03and nowhere near ready to assemble her on croot
14:07every time you think you've got them all there's just another cheeky one in there somewhere
14:12and as dawn has moved jamie onto the vegetarian dish
14:16saute the onions
14:18in in butter or oil
14:19in oil
14:20in oil
14:21and then in goes the barley
14:23you hold it i'll i'll shove it
14:26no one is working on either of the puddings
14:30desserts can not be an afterthought here
14:32this is a banquet
14:34and the last thing that our diners will remember is the last thing they eat
14:38it's got to leave a lasting impression
14:44it's halfway through cooking time
14:46but anthony's only just finished butchering the five venison haunches for his meat pie main
14:52we've got the venison on
14:53we've got the venison going in
14:55bit of crushed garlic as we speak
14:57this took me ages man
14:59like i ain't even joking
15:01we gotta get a motor on
15:03having seared the meat for just a matter of minutes
15:06right coming through hot plate hot food
15:09have you done that already
15:10yeah it's all fried off bruv
15:12anthony adds ale and vegetables before cooking it in the oven
15:16anthony's got a lot of work to do
15:18the venison meat won't cook completely inside the pie pastry
15:21he's got to cook it first before the pie top goes on
15:24i'm walking i'm walking i'm walking
15:27timing is going to be really important
15:30as long as that meat is cooked all the way through
15:32he should be fine
15:34with anthony up against it
15:36team leader alan wynn is faring better with the cod
15:40fish is filleted ready to go crust is done
15:43sauce for the fish
15:44we've got some garlic and onions going through white wine now
15:47we're going to add fennel and lemon
15:50but team mate chris has only just started on the short crust pastry
15:54for the pie lid and the base of the quiche
15:57just so much pastry to get together
16:01get why he put me on this duty now
16:04when he knows i've got some big biceps on me
16:06so i see what he's doing
16:08on dessert the sticky toffee pudding may be ready for the oven
16:12in you go
16:13but katie has also promised a pear sponge
16:17what else to do
16:18well i need to speak to head chef because he wanted pears
16:21but i'm worried about time and i've never cooked pears
16:24so maybe you've got other
16:25i think cherry and almond sponge
16:26okay have you got enough cherries
16:28i've got loads of cherries
16:29okay great so do that
16:30go for it
16:31thank you
16:32they have to be decisive
16:34that clock is ticking and it's going fast
16:40founded in 1150 ad
16:42coom abbey has been a monastery
16:44a home to aristocratic families
16:46and for the last 30 years a hotel
16:50and throughout its rich history
16:52it's hosted lavish banquets for royal visitors
16:55lords and ladies
16:56and now medieval enthusiasts
16:58back in the medieval times you might have had 16 or 20 courses at a royal banquet
17:05they would have eaten things like venison wild boar pheasant root vegetables from the ground
17:13luxury items for desserts might be honey spices food would be always intertwined with entertainment
17:20find fair fine wine fine beer fine tune
17:24there'd be all sorts of music dancing singing
17:27huzzah
17:28the 80 people that are coming today they enjoy this they enjoy the entertainment they enjoy getting dressed up they enjoy being immersed in the moment
17:35where's the food
17:37these celebrities got a massive challenge on their hands so what happens in those kitchens today is really important
17:42but behind the scenes
17:48one out everybody
17:49one out so you move out
17:51the red team is well behind
17:54dawn's trout on croot isn't anywhere near going in the oven
17:58i thought this was going to be the quick dish to throw together
18:01but there's nothing you can do to hurry up
18:03and while jamie muddles his way through his first risotto
18:06just gotta add the mushrooms and a few herbs
18:10Alfie and ashley are both still focused on their meat main
18:14just just really quickly as an observation
18:17at the moment nobody's on dessert
18:20that's concerning me
18:21yeah all right
18:22there's two people still doing one main course
18:24so one of you is going to split off onto dessert is it?
18:26okay
18:27because otherwise you're out of time okay
18:29it's now starting to get lively
18:31dawn's realize that they are running short of time
18:34who's doing sticky toffee?
18:36i'm starting the ingredients now
18:38all right great
18:39there has to be priority now
18:40desserts need to take priority for a minute okay?
18:42yeah
18:45over in the blue kitchen with 45 minutes to go
18:49where's the venison pie filling?
18:51they've also hit a problem
18:53it's not even cooked
18:55did you not fry it?
18:57yeah fried it for ages
18:59the meat's not cooked look it's raw
19:02the veggies aren't cooked
19:04what temperature is the oven on?
19:06180
19:07it's 100
19:08Anthony's put the pie filling in the oven
19:10and the oven was on 100 degrees
19:12not 180
19:13which means the pie filling hasn't been cooked
19:15the pie filling is now into a pot
19:17so now you've got to get pastry on top of this
19:19and you've got to get that in the oven okay?
19:21yeah
19:22what's happened is it's just my timings
19:24like the oven like
19:26mucked it up for me
19:27like it's just gutted
19:29absolutely gutted man
19:30I've let everyone down
19:32so we'll see what happens
19:34also struggling with timings is Chris
19:38whose blue cheese and mushroom quiche
19:40is only just coming together
19:42once John appeared it got stressful
19:45still is stressful
19:47that's the power of the man
19:49get that quiche done
19:50because right now you don't have a quiche
19:51so
19:52I'm going to get the blue cheese on there now
19:54and we've got this lovely mix here
19:56which we're going to get on top
19:57but yeah
19:58a lot going on
19:59a lot going on
20:00I'm flustered boys
20:01I'm flustered
20:02and Chris isn't the only one feeling the pressure
20:05this is the cherry almond custardy sponge
20:11I've done a dessert that I've never done before
20:13so I've kind of been in the dark winging it
20:15erm
20:16so I hope it's all right
20:20blue team is behind
20:22but the red team is also behind
20:24I need to get the salmon in the oven
20:25jeez
20:26the fact is if they're both late
20:28we can't serve lunch
20:29guys how much custard do we need to make?
20:32this could descend into full scale
20:34medieval chaos
20:43while disorder reigns in both kitchens
20:4680 hungry merrymakers are arriving at the banqueting hall
20:55my friends welcome to kumabe
20:57I've been coming here for over 19 years
21:06honestly it's a brilliant atmosphere
21:08I'm really interested to see what they're going to come up with
21:11maybe something quite hearty tends to be the sort of fare that you tend to get
21:15I have high expectations of today's banquet
21:18when the king moans generally it doesn't end well for them
21:23there are just 30 minutes until service
21:27and in the red kitchen it's all hands on deck to get back on track with their neglected sticky toffee pudding and fig tart tatin
21:34a little bit of stress
21:36a little bit of stress
21:37a little bit of stress
21:38i'm a singer
21:39i shouldn't be doing this
21:40yo do you want me to do sticky toffee pudding or help out with this
21:43no let's help out with this man
21:44yeah
21:45can you can you get us a fix
21:46do you think we haven't got a sticky toffee
21:47well it's a lot of it's a lot of
21:49alright let's forget the sticky toffee but we need to take it off the list
21:51so let's caramelise more fruit
21:53the red team are feeling panic mode
21:56they've realised the time is slipping away
21:58they're going to ditch sticky toffee pudding
22:00no one's going to know
22:02oh no it won't come off
22:04that's not fair
22:06the blue team is also far from ready to go
22:11guys i need to tell you something
22:13once that pie is in the oven you literally have 20 minutes
22:15alright pies are going in
22:17bye bye pie
22:21don't want to see you again
22:26with service fast approaching
22:28both teams are falling further into disarray
22:31this reminds me of all the gear
22:33no idea
22:36i mean there's a panic you know
22:38where's your quiche
22:39quiche i've moved it because we've pat that oven down a bit
22:41so i thought i'll get it
22:42that oven's off
22:43this is off
22:44that oven's off
22:45why are you moving the quiche
22:46well because i thought this oven was on
22:47no it's off you galah
22:51ten minutes to go
22:53ten minutes
22:55you need to get everything in trays
22:57because you have to carry
22:58all the food over to where you're going to be serving
23:01i have the tartans looking
23:03let me just check that sorry
23:05the tummy's rumbling now because i know it's coming
23:08plenty meat
23:09plenty meat
23:10is what i'm looking for
23:11basically
23:12let's do it properly
23:13plenty meat
23:15with minutes until service
23:17Alfie checks the pork loins
23:20does this look done
23:22it's not cooked
23:24we have to get the meat back in the oven
23:27they just need a tiny little bit more
23:30two of them are a bit under
23:32last thing you want is like
23:34undercooked pork
23:35three minutes
23:36dawn
23:37your first lot of pork will go across
23:39and somebody's gonna have to come back to the last lot of pork
23:41i mean that all looks cooked to me
23:45it's got to come out now hasn't it
23:47guys we ready to go
23:49i'm happy with the pies
23:54i mean they're not perfect but they're very medieval
23:56as they would have it back in the day
23:58where the hell is this going there
24:00all right guys we need to get over there
24:02can we have a look to see if it's cooked
24:04well me we've got to go
24:06all right
24:07i think by the time it's rested it's going to be absolutely perfect
24:14yeah well done well done well done
24:18greetings townspeople
24:20sir
24:22welcome to the court of queen grace
24:25i have brought the chefs to introduce the banquet
24:29hello you all look gorgeous
24:31and this is by far your superior menu for the day
24:35on the blue team
24:37it may not be superior but it's made with love
24:39and a lot of effort
24:41well someone's got to sell it with me
24:43with menus proclaimed the medieval feast can begin
24:50ready guys on the way now let's go
24:52all right guys it's time to serve
24:54woo
24:56welcome
24:58where are you going
25:00are you vegetarian or are you meat
25:02meat
25:04eaters make a beeline for the blue team
25:06and Anthony's venison pie
25:08are you having a good day ladies
25:10served with celeriac mash
25:12and roasted vegetables
25:14here we go
25:16hi there
25:18have a venison pie please
25:20prize popular i love it
25:22oh buzzing
25:24the pastry
25:26the pastry was flaky but really flavorful
25:28the venison
25:30a bit of alcohol in there maybe
25:32gave it a bit of a kick i really enjoyed it
25:34a bit tough in terms of the meat
25:36but other than that it was really good
25:38they made their own pastry which is good
25:40the gravy is nice and thick it's well flavored
25:42the venison itself is still a little bit tough
25:44but then the vegetables are delicious
25:48considering it was almost a disaster
25:50they pulled it back from the brink
25:52uh cod
25:54oh here we go
25:56hey the first cod pad
25:58yes
26:00well done
26:02blue team leader alan wins cod with a herb crumb
26:04beans peas asparagus
26:06and fennel dylan chive sauce
26:08just a sauce for the fish as well
26:10is also starting to tempt some feasters
26:12in a good flow i think we've had a
26:14early surge in the pie
26:16there's a few people that are trying the cod
26:18it's really good
26:20all the crumb and the sauce with it
26:22it's really tasty
26:23normally fish can be a bit bland
26:24so with the herbs it sort of
26:26it takes it to another dimension
26:28it's a kaleidoscope of different tastes
26:30his fish is cooked really really well
26:33the flavors are great
26:34that crumb
26:36it's packed with herbs
26:38the fennel sauce it's quite thick
26:40but again full of herbs
26:42that is a good plate
26:44hi how you doing
26:46would you like some pork
26:48a queue was also formed for alfie and ashley's roasted pork loin
26:52with crackling carrot and swede mash and red wine gravy
26:56the pork's really popular because it is so perfect alfie
27:00right okay i'm gonna have to watch the portion size now because the queue is just through the door
27:06right
27:08the pork was cooked to perfection
27:10crackling as crisp as i've ever had
27:12and i would expect a king or a lord would be happy
27:16the gravy was absolutely delicious i probably would have had a side glass of that just to go with the meal to be honest
27:20it was very tasty in fact i'd quite like a second portion
27:24i tell you what they've got it right haven't they
27:26juicy moist pork crackling
27:28alfie's amazing gravy
27:30this is a big hearty carvery dinner i think this is a really good effort
27:40would anybody like the trout
27:42the trout is delicious
27:44after a slow start
27:46somebody have the garden trout
27:48team leader dawn's trout on croot with sweden carrot mash veg and fennel and herb sauce is starting to win over the crowds
27:58it was very very good
28:00a nice crispy top to it
28:02the vegetables were well seasoned and really well cooked
28:06it was a delight in the mouth and the pastry was nice and crisp
28:10it was it was just delicious
28:12pastry is beautiful and thin
28:16the trout is so soft and just a real whack of dill going through it
28:22i think she's done a great job
28:24any vegetarians
28:26i'm meant to be plating up vegetarians
28:28but as there are none i'm gonna admire the costumes
28:30both teams are struggling to find takers for their veggie options
28:34we've also got a really lovely pearl barley risotto if anyone would like that
28:38yes
28:40yes that's for you
28:42it's the red team's pearl barley mushroom white wine and saffron risotto that gets the first order
28:48i'm not a massive fan normally of mushroom but it was actually just right with your creamy
28:52with consumer like richly which is that now and it's been
28:54got the mushroom flavour
28:56but we also got that creamy risotto-y texture coming from it
29:00it was honestly delicious
29:02nutty pearl barley
29:04woody mushrooms
29:06very very happy indeed
29:08it sounded really unappetizing
29:10but to get the wine in there to get the saffron and the rest of the seasoning was inspired
29:14any vegetarians or not
29:16as the queues go down
29:18chris finally gets some interest in his mushroom and blue cheese quiche with red cabbage slaw
29:26we're gonna add some venison pie as well on the plate
29:28pile her up
29:30they wanted the quiche
29:32but they also wanted a little bit extra so i was just being generous
29:36oh i am a quiche eater
29:38that's the type of type of guy i am
29:40it's very tasty lovely savoury pastry
29:42really enjoyed it
29:44i don't normally go for blue cheese
29:46but this is really nice
29:48is there any left can i have another one
29:50i'm not sure they ate quiche in the late middle ages however
29:54chris has made a quiche that
29:56the women's institute would be absolutely overjoyed with
30:00strong salty blue cheese woodiness of mushrooms
30:02great pastry underneath
30:04good on him
30:06with savouries finished
30:08it's time for the battle of the puddings
30:1050 portions
30:12let's do it i'll take some sauce
30:14the mains are all sorted
30:16it's my time to shine
30:18with the desserts
30:22subjects pudding
30:24is served
30:26sticky toffee anybody
30:28it's busy over here
30:30sticky toffee
30:32katie's sticky toffee pudding
30:34with custard and caramel sauce
30:36is an immediate hit among the medieval diners
30:38you can't go wrong with a bit of custard can you
30:42absolutely delicious
30:44the toffee sauce was very smooth
30:46and the custard very creamy
30:48and i'm going to finish this off in no time at all
30:50it's got a really crispy crunchy top
30:53but you really get the chunks of the dates in the sponge
30:56but the sponge you then still like
30:58it's sticky
31:00it's chewy
31:02she was feeding a crowd
31:04she needed something that would draw them and it really did
31:06what's not to like?
31:08while the red team's tarte tarte tarte
31:10does steady business
31:12katie's second almond sponge
31:14with cherries and custard
31:16is proving popular
31:18it's very light and very delicious
31:20the almond gave a nice little crunch on the top
31:22the almond sponge with the cherries
31:24was very thick welly
31:26the custard was really lovely
31:28probably drenched the entire plate
31:30and custard though
31:32i love kay's ambition
31:34she stepped up to the plate in the semi-finals
31:36i think it's really delivering on almond and cherry flavours
31:38i could happily eat
31:40i could happily eat the whole bowl
31:42and so did dozens of other people
31:44over on the red team
31:46Alfie tries a new tactic
31:48to sell the final portions
31:50of the fig and berry tarte tarte tarte
31:52with custard
31:54we have a better dessert over here ladies and gentlemen
31:56just come over here
31:58we really do
32:00and i'll sing you a song as well
32:02oh
32:04oh
32:06now come try our dessert
32:08the pastry was really crispy
32:12the berries in there
32:14fantastic
32:16the figs were cooked beautifully
32:18really nice balance between that and the custard
32:20exquisite
32:22i really really enjoyed it
32:24they didn't do the sticky toffee pudding
32:26they ran out of time
32:28but the tarte tarte
32:30i really like the flavours
32:32the natural sweetness of the figs
32:34the custard is really really good
32:36the queens consumed all the custard
32:38that is very good custard
32:40very good custard
32:44we did it guys
32:46we did it
32:48we did it
32:50this was a massive start to the semi-finals
32:52it was a bit chaotic in part
32:54but you can't fault how much they embraced this theme
33:00today to be cooking
33:02serving people from medieval times
33:04you don't do that every day do you
33:06so yeah i've had a great day
33:08a little tense at times
33:09a little stressful
33:10but
33:11you know it's a baptism of fire
33:12and i think we achieved something really special
33:15today was so fun
33:17it was thrilling
33:19i'm feeling really positive
33:20and i feel like
33:22i feel like i just bring it on
33:23i can't wait for the next challenge
33:25our celebrities have done a great job
33:27but they need to step up
33:28because very soon
33:29we have to make a really tough decision
33:31it's a tough decision
33:53welcome back celebrities
33:55your brief today
33:58is to cook us a pie
33:59a pastry case
34:01filled with something delightful and delicious
34:04served with a garnish
34:06and a sauce
34:07give it everything
34:10because at the end of this
34:12two of you will be going home
34:14one hour forty minutes
34:17oh
34:19let's cook
34:20let's go gang
34:25i love pies
34:26is it sweet
34:27is it savoury
34:28pies can be so different
34:30they've got to make a pastry
34:32they've got to make a filling
34:34and it has to be done with aplomb
34:38okay
34:39let's go
34:40let's go
34:41i think this dish has to be really tasty today
34:43i think the competition is getting
34:45more fierce
34:46and erm
34:47everybody wants to win out there
34:50Jamie Lomas
34:51a pie
34:52now this is a popular dish in the north west
34:54it most certainly is
34:55but i'm gonna put my own spin on it
34:57so
34:58my favourite dish is beef stroganoff
34:59so i'm making a beef stroganoff pie
35:05beef stroganoff
35:06classically made with fillet steak
35:08mushrooms
35:09brandy
35:10onions
35:11and cream
35:12going into a pie
35:13and he's gonna serve that with corn ribs
35:16and a chimichurri
35:17a really spicy rich herby sauce
35:20what a fantastic idea
35:23Jamie is making us a lard pastry
35:26now lard is brilliant
35:27because as it starts to melt inside that pastry
35:30it also slightly fries
35:31and it ends up being really really crispy
35:34it's a good old fashioned pie crust
35:39right take a moment ginger please
35:41i was absolutely gutted to not be able to take part in the last challenge
35:47and i've just got to make sure that my pie is strong enough to keep me in the competition
35:52despite the fact i wasn't there to join in
35:56it's so lovely to have you back in the master kitchen
35:59thank you
36:00good to be back
36:01which way are we going ginger
36:02we are going sweet
36:03i'm making a rhubarb and raspberry swiss meringue pie
36:06what pastry are you making
36:07i'm making a shortcrust pastry
36:08i'm making a shortcrust pastry
36:09with a watermelon and herb salad
36:12and a sweet basil pesto
36:14whoa
36:15yeah
36:16this is quite an interesting combination
36:18there are so many risky elements to what ginger is doing
36:24the pastry needs to be thin and crisp
36:26that rhubarb and raspberry needs to be zinging with flavour
36:31and that meringue needs to be perfectly judged
36:34i've got to keep it moving or it'll cook like scrambled egg
36:38why would you attempt something like swiss meringue which is so difficult
36:41it's fun to learn to do a new thing and add a little bit of jeopardy to my life
36:45why not
36:46the meringue for me is the biggest concern
36:48if it's not set we've got ourselves an egg white omelet across the top of our tarts
36:53it's going to be a lot of whisking today and i just hope the hairstyle can take it
36:58it's just a bit of a slog to be honest
37:05oh look at this
37:10chris you're butchering a bird there
37:13yeah this is the partridge um bird and i've got a pheasant here as well
37:16so we're having a nice game pie today so this is almost like reminds me of a home it's nostalgic
37:21it brings me back to the cotswolds being on the farm we've got thousands of pheasants and partridge kicking around
37:26we might as well make the best of both of them
37:29game notoriously goes dry very very quickly
37:33he's got to be careful that it's nice and soft and succulent
37:36there's only a lid on chris's pie there's not a bottom and that concerns me
37:41it seems to me right now we might have a stew with a pastry top
37:45i'm doing a salt beef corned beef hash sort of pie it was something i grew up eating as a kid
37:58my mum used to mix up the corned beef with the mashed potatoes and bake it with cheese on top and it was it was beautiful
38:04my mum she's 92 and she raised nine children and fed us all very well so it's my time to sort of say thanks for the education
38:17this is a big bowl pie blandness is coming from the potatoes and short crust pastry but then inside that filling there is a load of flavour
38:28we've got blue cheese then we've also got corned beef out of a tin which is quite fatty and salt beef being lovely and stringy and really really rich
38:37it's a big old pie he needs a big jug of gravy to make sure we've got moisture with that pie
38:48until i was 10 i was raised by my grandparents and they were east londoners
38:52so when i got this challenge i went immediately to pie mash and liquor traditional east london food so it's a posh version of that
38:59so you have got a ham celeriac and tarragon pie with sumac mash and mustard and parsley sauce
39:10i love how you push yourself look i think there's there's a pie and then there's a pie and i really wanted to make something special
39:16don's making a petivio it's an elegant glossy dome-shaped pie it's something you get in the finest restaurants and not easy to do
39:27we've got layers here of mustard and ham we've got celery out which is going to be nutty and woody
39:34whole thing covered in a rough puff pastry looking smart parsley sauce being the liquor that's used with a classic
39:40east london pie i really love this pie it's like a baby of mine and so if i mess it up i'll be devastated
39:48but i'm so excited i think i think it's going to go well
39:51celebrities you are halfway the biggest challenge of my pie today is i don't know if any of it is going to work
40:00i'm trying to bring my caribbean roots to pie making but it's not a tried tested and proven recipe
40:06it's something i have literally made up
40:10i've just gone for a curry goat pie
40:13now that to me looks like lamb not goat
40:15yeah
40:16so what you're doing is the idea of curry goat but you're using lamb instead
40:20yeah i mean i wanted to cook curry goat but i didn't have enough time to get it cooked
40:25he wants the lamb to take on the flavour of curry goat that means it's got to be spiced really really heavily
40:31there needs to be a good amount of curry sauce around that lamb
40:34how many times have you made a pie in your life ashley
40:38um it'll be one today
40:48anthony what is cooking today
40:50a pear tart with cherry and amaretto compote with ginger infused clotted cream
40:56so is the pear sitting in a sponge it's in an almond sort of frangipane sort of vibe
41:02yeah because i've i've always struggled up and down with weight so today is like a bit of a sod it
41:08let's just go for it
41:11poaching pears is deceptively difficult it has to have lost all of its bite but it can't be mush
41:19frangipane a mixture of eggs and butter and almonds all whipped up together goes into the sweetcrust pastry case
41:25pears go across the top of the frangipane that could be absolutely delicious
41:31but frangipane is quite dense
41:34he's got to make sure that frangipane is cooked all the way through
41:40ah
41:41as a rugby player do i eat a lot of pies of course
41:44but i never thought i'd be contemplating pie design so heavily
41:48Alan wins making a chicken leek and pancetta pie it's traditional it's not breaking any boundaries but it's a classic for a reason
42:00what's the inspiration behind the pie
42:02um well i was gonna do something like steak and kidney you know the odd trip to the chip shop is usually that would be my go-to but
42:09chicken leek pancetta fan of bacon obviously leeks are synonymous for whales
42:15i'm so looking forward to this pie
42:16wow okay no pressure thanks
42:23my my katie i spy apple pie
42:26yeah well an apple tartartan
42:28an upside down pie
42:30yeah well it's a french pie
42:32i used to go into france with my mom and i'd love all the croissants the crepes like i love french food french pastries
42:39a great apple tartartan big pieces of apple puff pastry across the top and as it's hot the puff pastry puffs up like a pillow
42:51this is where katie has to get this absolutely right
42:54if she cooks the apples too much the apples will disintegrate and we will have apple sauce on top of a piece of pastry
43:00two people go home today
43:02yes
43:03how do you feel that
43:04i'm nervous but i'm just gonna keep calm and do what i do best which is desserts
43:09come on little pies don't let me down
43:14okay so that's ten minutes to go some of you are really gonna have to get a move on now
43:20mmm i don't know i think it's alright
43:26just gotta get it all put together and then i'll be fine
43:35oh
43:36it's cooking and we are moving and shaking
43:39stressful mate
43:41yeah
43:42yeah
43:43looks good though
43:44you have just five minutes everybody five minutes left
43:52i think like that
43:54it's bloody perfect
44:00those look amazing
44:01shut up pal
44:02still time to drop off
44:05quick on a plate please
44:07literally you've got 60 seconds
44:09come on let's go
44:11let's go
44:20that's it celebs
44:21time's up thank you
44:26okay
44:28like no matter how much you practice it's still always awful
44:31jamie
44:33come on
44:34go on jamie
44:37it's like standing in front of the headmaster and headmistress at school
44:40that's exactly what we were hoping for
44:43first up is jamie who's made a beef stroganoff pie with chimichurri sauce and corn ribs
44:50jamie you've made lard pastry it's a great classic pastry that's fantastic result your steak is tender and melt in your mouth i love the little bits of mushroom through the whole thing i've definitely got the flavor of beef stroganoff
45:07i love the chimichurri to cut through the beefiness with this sharpness the vinegariness the ribs i love them as a side this is really lovely cooking
45:21thank you thank you
45:23thank you
45:26they really liked it so hopefully you know we've done enough to go through
45:31we'll have to wait and see
45:33next to serve is dawn inspired by her east end grandparents and traditional pie mash and liquor
45:40she's made a gammon mustard celeriac and tarragon petivier served with sumac mash peas and parsley sauce
45:53oh
45:55dawn
45:56mm-hmm
45:57ice
45:58oh thank you
46:00puff pastry lovely and flaky and crispy
46:03a ferocious amount of mustard in there with that sort of salty gammon the woodiness of celery acts wonderful
46:08great sauce rich creamy full of parsley
46:12delicious i'd pay money for it
46:13thank you
46:15outstanding
46:17i love that you've taken pie and mash this east end thing
46:21but then given this fancy spin on it it's really beautiful
46:27thank you
46:31i'm so happy
46:32oh my god
46:34i feel like i brought me to old school east end i think my nana and pop would have enjoyed the pie
46:39having grown up on a farm surrounded by game chris has made a pheasant partridge and bacon suet pastry pie with honey roasted carrots and parsnips and a port and redcurrant jelly gravy
46:53i think the game inside the pie is quite tough yeah i do like your pastry though it's not perfect it doesn't even cover the whole of the pie but not a bad effect
47:10i've got a few problems i'm sorry
47:13yeah that's fine
47:15the sauce is really sweet it is the flavor sweet port thinking with corn flour and there's not enough filling in the pie and the pastry is almost like a cheese cracker rather than it being a pie top but your veg are cooked really beautifully i like those thanks
47:32a bit deflated
47:34a bit deflated i went in there i thought pies were easier than that but hey we tried we soldier on as they say
47:41inspired by his mum's corned beef hash
47:45Alfie's short crust pie is filled with corned and salt beef
47:49potato cauliflower and blue cheese with buttered radishes and onion gravy
47:54this is just extraordinary it has all the taste of corned beef hash when i was a little girl
48:07there's lots of lovely creamy potato in there and then the richness of a blue cheese
48:13i love the gravy it's a really beautiful pie
48:17honestly best thing you've cooked in the competition
48:19yeah
48:20oh wow
48:21go and open yourself a pie shop my friend
48:22thank you
48:23that is fantastic with a capital f
48:28i was blown away by that quite emotional actually i think my mum would be very proud of it yeah and i'll make it for her next time i go home
48:38as a nod to his caribbean heritage and his love of curried goat ashley is serving a curried lamb short crust pie with whiskey gravy and fruity coleslaw
48:49lovely thickness of pastry surrounding the whole pie inside there you've got really wonderful tender pieces of lamb
49:00you marinate that lamb and you've got that sort of reminiscence of curry goat but those spices definitely need to be cooked out more
49:07they're just sort of powdery rather than being rich and fragrant
49:09yeah
49:10i probably got the soggier pie so my pastry maybe wasn't as crisp but the gravy is rich nicely scented i love the slaw that is heaven
49:25to be honest i'm glad that's over it could have been better but it definitely could have been a lot worse so let's see if it's enough to get me through
49:34Alan Wynn has made a chicken leek and pancetta short crust pastry pie served with tender stem broccoli and crispy pancetta and a chicken and pancetta gravy
49:46Alan Wynn you've created a pie that if i was in an expensive bakery i'd part with a large amount of money for
50:00it's beautiful glossy the chicken is wonderful but plenty of lovely rich leek i think the broccoli's ended up a bit limp but the star of the show is the pie and it's a very good one
50:12fantastic crust wonderful filling this is crowd pleasing fantastic food with real elegance and sophistication
50:21thank you very much
50:25yeah feeling good the the brief was a pie i got a pie out there and yeah i'm pleased with that
50:33ginger's sweet pie is filled with rhubarb and raspberry curd and topped with swiss meringue
50:40served with watermelon and herb salad and sweet basil pesto
50:51i've got to say to you ginger i was really concerned about this
50:56but you made swiss meringue and it's beautiful it's holed up really nicely almost like soft marshmallow
51:03your pastry thin and crispy on the bottom inside there that curd which is sharp
51:09with raspberries and rhubarb it's unusual technically really challenging and i really like it
51:16thank you
51:18you've made this pesto and it really looks like a chunky savory pesto but it's not it's sweet and there's mint
51:24i love that you've put the watermelon into little balls
51:28it's just a real feast for the senses
51:30that challenge really really took every bit of energy that i had left in my body after not being
51:37well this week um but i'm just so relieved
51:41oh
51:42bad
51:43bad
51:44immediate
51:45immediate
51:46bad
51:48Anthony is serving a poached pear and frangipan sweet short crust pie with amaretto and cherry compote and ginger
51:56infused clotted cream
51:58your pastry is great it's nice and crumbly and crisp the frangipan it's a bit dense and it's a bit rubbery
52:09the big issue for me is the pear those pears are hard still and the core is still inside it
52:16all you had to do was cut that pear in half and it would have cooked all the way through
52:20these big boozy cherries are just a joy the cream definitely could have done with more of a whack of ginger
52:28the pie itself it's not perfect you know that but it's wholly edible
52:37i'm very disappointed it was the pear it was just plunked on but it is what it is
52:43it's hard isn't it wow
52:48finally it's katie inspired by her love of french pastries she's made apple tartatin served with almond
52:56and vanilla creme fraiche crisped apple slice and caramel sauce
53:06your rough puff pastry is lovely and crumbly almost like shortbread crumbly
53:11and your caramel sauce you bottle that and sell that really lovely warmth in the back of my throat
53:17my issue here is that the apples have disappeared
53:20yeah
53:21they've got a gone
53:23and i've got myself a caramel pie
53:26there are lovely things on this plate
53:28that almond cream is inspired
53:31it does look really messy
53:34but somewhere underneath all this chaos is a good tart tartan
53:38it's always chaos isn't it grace
53:41yeah it is there's always chaos
53:45i'm a little bit gutted about the apples i'm not going to lie and the presentation
53:50but it tasted good and that's what desserts are all about
53:54an extraordinary start to the semi-finals
54:00nine very different pies each with a different story
54:04fascinating
54:05well done everyone
54:07well done guys
54:08it's hard work isn't it pastry is hard work
54:11we had some absolutely delicious pies
54:13we had some absolutely delicious pies
54:15Dawn
54:17Alan Wynne
54:19Ginger
54:21Jamie
54:23and Alfie all going through the next round
54:26don't you feel like the competition just really stepped up
54:29every time you cook it it's like being in a battle isn't it
54:31yeah
54:32it is isn't it
54:34that gives us five through to the next round we've only got two places left
54:38this is incredibly tough
54:42so i am really hungry to stay in the competition
54:45yeah i'm getting my confidence
54:47i'm just kind of running with it
54:49we'll see
54:51because i know i'm so much better than that
54:53it would be quite a disappointing way to end the journey
54:56what am i doing why am i doing it
54:58why am i doing it
55:00i don't know
55:01but i absolutely love it
55:03and um if i got through
55:05i'd be really happy
55:07i want to keep learning
55:09i want that thumbs up from john and grace
55:12if i stay i will keep pushing forward
55:17good luck guys
55:25celebrities
55:26a decision
55:28has been made
55:31the first celebrity leaving us
55:39is chris
55:41chris thank you so very much indeed
55:44well done chris
55:45thank you chris
55:47thank you
55:52the second celebrity leaving us
55:53is anthony
56:01anthony i'm so sorry
56:04love you all
56:06thank you anthony
56:08thank you grace thank you john
56:10thank you
56:12bye loves
56:14i knew it was my time to go today
56:16everyone was just unbelievable
56:18unbelievable
56:19can't cry about it
56:21i've had a brilliant time
56:23it's a shame that i'm my journey's ended today
56:27i'm obviously sad to be going home
56:29but to be honest
56:30probably expected
56:32i've learnt so much
56:34it's it's been great fun it's been an amazing experience
56:37and then there were seven
56:40i never thought i'd be studier saying i'm in the final seven of mastership i'll be honest
56:53but i'm still standing
56:55i'm absolutely over the moon
56:58i'll have to bring my a-game i think
57:00and hopefully you know
57:02the other guys have an off day
57:04there's definitely more to come
57:07i'm gonna come back bigger better stronger harder faster all of those things
57:11next time the pressure reaches new heights
57:18as the celebrities take on the recipes of one of the country's most iconic italian chefs
57:25hallelujah we done it
57:28before battling for a place in the final six
57:32i love it i love it i love it
57:36i love it i love it
58:06two
58:10one
58:12one
58:14two
58:16two
58:18two
58:20two
58:21three
58:22three
58:24two
58:26four
58:28four
58:30three
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