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00:00And only the best six cooks remain.
00:03John and Grace are looking for perfection.
00:06It's going to take somebody to really drop the ball somewhere along the line, so I'm
00:11just going to keep real tight a hold of my ball.
00:16The way I've approached this is very similar to how I used to approach rugby, it's one
00:19game at a time, this is one cook at a time.
00:23I really do want to make it to finals, wait, it's just so close now, I don't want to give
00:28up.
00:29I'm raring to go, but everyone's bringing their A game, so you're going to have to pull
00:34out all the stops.
00:36That trophy is in sight, and I obviously want to go home with it.
00:41So eye on the prize, I'm going to give it everything I've got.
00:44The tension is mounting, you're a bit nervous about what we've got in store today, yeah,
00:49we'll see how it goes.
00:51Tonight, two intense challenges stand between them and a place in finals week.
00:59It's a big day in the celebrity master chef kitchen.
01:04They can't take their foot off the gas.
01:06They need to knuckle down and show us what they've got.
01:09Welcome celebrities, this is an incredibly exciting day, because we're looking for five finalists.
01:30Your first challenge is a good old fashioned master chef invention test, but in relay.
01:41We're splitting you into two teams. Alan Wynn, Ginger, Katie, congratulations, you are the red team.
01:47Dawn, Alfie, Jamie, you are the blue team. Celebrities, put your aprons on.
01:56Each team member will get 25 minutes in the master chef kitchen.
02:05So a total of one hour and 15 minutes to cook for us a main course and a dessert.
02:11Oh.
02:12The thing is that when you swap over with your 25 minutes, you will not be able to confer with each other.
02:20Oh dear. Sorry.
02:24You'll have to leave clues on the bench as to what the dish is going to be.
02:30You need to decide who's going to plan this dish, who's going to take the middle shift and do the work on it, and who's going to finish?
02:39Who's going to plate up?
02:40So what do you think? Your repertoire is probably bigger than mine.
02:42I don't know. I only know how to cook the things I've prepared for this competition.
02:46How do you two feel about if I just come in and ruin what you've done?
02:50Well, that's the challenge. That's it.
02:53I'm happy to go first. Are you happy with that middle bit?
02:55I'll try.
02:56What I will say is check to see if I'm not very good at desserts.
02:59Just a really simple dessert.
03:01Have you guys made a decision? Who's going first?
03:03I'm going to go first, yeah.
03:04Great. Alan Wynn's going first, I'm going to go second, and Katie's going to go third.
03:08Please now leave the kitchen.
03:10Good luck. You've got this.
03:12You've got this. Hopefully you all need it.
03:15Dawn, Alan Wynn, please reveal your ingredients.
03:19Hello.
03:23On your benches, you have a humble chicken, some oranges, some plums and some nectarines.
03:29The main course must feature the chicken, and the dessert must feature the fruit.
03:34You'll also have access to the larder behind us.
03:41You know what you've got to do? 25 minutes. Let's cook.
03:45Dawn and Alan Wynn will now have to decide what their team's chicken main and fruit dessert will be.
03:52Oh, my God. I've gone completely brain dead.
03:55I think Dawn is good at figuring it out.
03:58Figuring it out. Yeah, feeling it out and making a plan.
04:01I'm not thinking straight.
04:03It hurts my soul if they don't go in there and be imaginative.
04:07I'm really thrown by it. I just don't want to let the others down.
04:10This is really about thinking on their feet. They've got to work as a team.
04:13Whoever starts the relay has got to lay out all the ingredients for the main course,
04:17all the ingredients for the dessert, and leave somehow an idea of what they want as a dish.
04:22They've got to leave clues around the bench.
04:25I think I've got the ingredients to make a really nice chicken and mushroom pie,
04:27so that's what I'm going to do. I haven't thought about desserts.
04:30Just try and get a good start, and then they're going to have to join the dots.
04:34How are you feeling? I'm nervous, but I think we've definitely got Alan in the right place.
04:40Yeah, he's a really good leader. Yeah, I've got a plan.
04:45I am slightly worried, though, because Alan is so good.
04:48If he has started something really complicated, I don't know how to continue it,
04:51but I guess that's the whole point of the challenge, isn't it? Yeah.
04:54Alan Wynne, what's the plan? I'm going to do a stuffed chicken wrapped in pancetta.
04:58I've just got to do a cream cheese that can go in there.
05:00Asparagus and peas are on the hob, so hopefully they'll see that.
05:03The size of asparagus and the peas, what else is going with the chicken?
05:05I'm going to have another look. OK, fine.
05:08Alan Wynne is doing chicken breast stuffed with cream cheese and herbs
05:12wrapped in pancetta.
05:14I've given it a good knock, so whoever comes in
05:17shouldn't have to take too long to cook it.
05:19But there needs some sort of starch on there.
05:21Otherwise, we've just got a chicken breast with cream cheese,
05:24some bacon and some green veg.
05:26What's the thought with the plums and the peaches?
05:28Well, poach them off and then good luck.
05:30Righty-o.
05:32Alan Wynne's contribution to dessert is going to be harming some plums
05:35and some nectarines and putting them in a pot with some sugar
05:37and a little bit of vanilla essence.
05:39And then hoping that Katie and Ginger will pick up the pieces
05:41and make the dessert.
05:43I'm not going to lie.
05:44I do not know what I'm talking about with a dessert.
05:47You've had 12 minutes.
05:49You've got 13 minutes left.
05:53Donna Porter, the last time I saw you on a group task of the medieval function,
05:57and it really felt as if delegating was not your strong point.
06:01Not really.
06:02I feel like if I had the whole hour 15 for myself,
06:04I could make something nice.
06:05But what I'm scared of is just messing up for Alfie and Jamie.
06:08I don't know what Dawn's going to leave us with.
06:11It could be sort of like Donna.
06:12Up against it.
06:13Up against it.
06:15I just don't want to let anybody down.
06:18She is on the case.
06:20She's making a chicken and mushroom pie.
06:22If I leave the pastry out, hopefully they'll see that that's what I was thinking.
06:25Some spinach on the side sounds like a great idea.
06:28That should be okay.
06:29It's the dessert that concerns me.
06:31I'm so bad at dessert.
06:33I don't have an idea for that yet,
06:34so I'm still thinking about what to do with the fruit.
06:36But you do realize very shortly I am going to manhandle you out of this kitchen.
06:40I know.
06:41For some reason or other,
06:42the issue for the Dawn and Alan Wynn right now for dessert,
06:45there's no plan whatsoever.
06:46I fear for this.
06:48I'm hoping they can do a tart to finish.
06:51How are you going to tell them you want a tart?
06:52I'm going to get a tart dish if I can find one or a ramekin there.
06:56They've got to leave clear clues as to what they want done.
07:00You've got 60 seconds to find a tart tin and maybe some pastry
07:04so she knows you've got to do a tart.
07:05By this point, I would just sprinkle flour right across the bench and put help.
07:09I'd love two pie dishes.
07:11Main course is pretty much sorted.
07:14Alfie, if he just pops on the pastry onto the pie,
07:17there's not an awful lot to do,
07:18so he's got time to work out a dessert.
07:20My biggest concern for the blue team is Alfie coming in next
07:24because he isn't terribly good with dessert.
07:28At the moment, the fruit is still in its skin.
07:31I think he's going to have to handle that by himself.
07:33I don't like this.
07:34It's absolutely horrible.
07:36It really is.
07:44Hopefully it's clear enough what they need to do.
07:46Red team, blue team, time to change over.
07:49Hey.
07:50How are you doing?
07:52Oh.
07:53Alan Wynn's been really busy, which is great news.
07:59I think Ginger will know what she's doing.
08:02I think I tried to create clear pictures, if you like,
08:05on what I was trying to achieve.
08:06I've got chicken stuffed with something that looks delicious,
08:09and he's left some pastry here,
08:10and I'm guessing that this is supposed to be
08:12some kind of tart situation.
08:16I'm not worried about the main course
08:17because I think that's really obvious.
08:19Chicken, mushrooms, bacon, thyme, nice creamy sauce.
08:23Looks like maybe a pot pie.
08:26But I did not do anything for dessert.
08:29I have no idea.
08:30I hate desserts.
08:31I'm terrible at desserts.
08:32I feel awful leaving him with that responsibility.
08:35I really don't do desserts.
08:37It's crazy.
08:40This is really hard.
08:41You've only got 25 minutes.
08:43Go, go, go.
08:45Okay.
08:48Do you think Alan Wynn's left you a good plan?
08:50Yeah.
08:51I feel like he's come and made some really good decisions for us,
08:53and I've just got to make sure I keep everything spinning.
08:56I'm sure Ginger will realize that the chicken's ready to go in,
08:58so hopefully she'll put it in halfway through.
09:00How long do you think that chicken's going to take to cook?
09:02I think it's going to take about 25 minutes.
09:05Yeah.
09:06So I think it goes in near the end of my time.
09:08We've got some suggestion of some veg here.
09:12Hopefully Ginger adds something else to that,
09:14because I couldn't see any potatoes when it ran in.
09:16Okay.
09:17I need potatoes.
09:19She was looking for potatoes.
09:20There are no potatoes in there.
09:21Where are you keeping your potatoes, Grace?
09:23We're going to think slightly differently here.
09:24There are none.
09:25Oh, exciting.
09:27Oh, da-da-da-da-da-da-da-da.
09:29Okay.
09:30I'm going to do a butternut squash thing,
09:32but I actually really need to get moving on it.
09:39It's only two portions, but it will shrink.
09:41That's fine.
09:42Did start a sauce, so hopefully it'll be clear.
09:45He obviously had a plan here, but I don't know what that plan is,
09:48so I'm not going to think about that for now.
09:49I'm going to put that to one side.
09:51Okay.
09:52Give in there.
09:54The dessert, I'd like to think it was going to be a poached peach tart.
10:00Obviously it'll have a ramekins, a pastry there as well.
10:03Would you put puff pastry into a little tin?
10:05I don't think you would.
10:07I think you'd have it flat on something.
10:09What is the dessert?
10:10Pastry.
10:11Just pastry?
10:12Well, for now, yeah.
10:17We've got fruits in the pot with a little bit of water,
10:19a little bit of sugar, and that's it,
10:21and some pastry in the oven.
10:24Ginger is counting on the fact that Katie's going to fill in
10:26those blanks with desserts.
10:27I'm just thinking what dessert I could make in 15 minutes
10:30in case everything's been started.
10:33You are not going to fudge this up.
10:38Alfie, you've said that you're enjoying the competition more.
10:40Have we spoiled that for you now?
10:42Absolutely today.
10:44It's ridiculous.
10:45Have you got any clues of what is going on here?
10:48Obviously, I think maybe like a chicken mushroom pie,
10:52so I need to probably get those in the oven pretty sharpish.
10:56Make a stock for the mushroom gravy.
10:58As soon as that's my thing, I suppose.
11:01Wilted down spinach with a bit of lemon on there.
11:05The main course contribution from Alfie
11:07is getting the pies in the oven and trying to make a sauce.
11:11But Dawn left nothing for dessert,
11:13knowing that Alfie doesn't like making desserts.
11:16Try and make a cake.
11:17So I'm going to try...
11:18I know it's a nightmare.
11:20This is your nemesis.
11:21It's my...
11:22She was a nemesis.
11:24Can we rescue any part of it?
11:25I'm going to try and present it as best I possibly can for you.
11:28I'm making my worst nightmare.
11:31That cake's going to take more than 20 minutes to cook.
11:33Hopefully I can get it in the oven before Jamie comes in.
11:37But there's still a problem with that fruit.
11:39I keep wanting to say, for Pete's sake,
11:41will someone peel something and stew it?
11:44I'm hoping that Jamie, in the last 20 minutes,
11:46will be able to just glaze some fruit,
11:48get a bit of sauce going on.
11:51We have eight minutes until the changeover.
11:56Is there a cake tin?
11:58Cake tin? I need a cake tin, yeah.
12:01I have no idea what I'm going to be walking into.
12:04I'm guessing that I've been picked last
12:06because I can follow through on a custard.
12:09I'm going to try and just get the cake in the oven.
12:12To finish the desserts off, it should be interesting.
12:18Alfie, what have you done?
12:19You put the cakes on top of each other?
12:23I didn't mean to.
12:27When Alfie gets himself in a bit of a panic,
12:29he starts to fluster.
12:30And right now, he's right at fluster.
12:32Where are you at?
12:33I have got a sauce happening here.
12:34I've fried off some shallots
12:35and I've made a roux
12:36and I've added the stock.
12:37These pastry bits have come out.
12:38That's maybe going to be some kind of plum tart situation,
12:41depending on where Katie wants to go.
12:42The squash are roasting
12:43and the chicken is in the oven.
12:44How are you going to tell Katie
12:45how long that stuff's been in the oven for?
12:46I think they're both things
12:47that she'll know when they're cooked.
12:48Okay, fine.
12:49I would say.
12:50Let's hope so.
12:51She knows what she's doing.
12:52She's a clever girl.
12:53Katie will not know
12:54how long that stuff's been in the oven for.
12:55I think they're both things
12:56that she'll know when they're cooked.
12:57Okay, fine.
12:58I would say.
12:59It's a clever girl.
13:00Katie will not know
13:01how long that chicken
13:02or badnut squash has been in the oven.
13:03So I'm hoping Katie doesn't panic
13:06and checks that chicken is cooked all the way through.
13:09Pies are in the oven.
13:10The cakes are in the oven.
13:12I'm going to try
13:13and put the spinach in the pan
13:14ready for Jamie.
13:16Oh, my gravy has dried up.
13:19Alfie's lost the gravy along the way.
13:21I think I'm going to scrap the gravy.
13:23I'll try for a cream sauce
13:24if I've got the time.
13:25Alfie's going to have
13:26to just calm down and focus.
13:28Celebrities, you've got 60 seconds.
13:3160 seconds for a changeover, please.
13:33Alfie, you need to get that sauce on.
13:35Yeah, it's on.
13:36It's on.
13:40Okay, here we go.
13:41Thank you very much, Alfie.
13:42Thank you, guys.
13:44Bye-bye.
13:45That way, Ginger.
13:46Bye-bye.
13:48Goodbye.
13:49Hi, Ginger.
13:50Hey.
13:51Right.
13:54Oh, very nice.
13:56What are you doing now?
13:57It's chicken.
13:58You look how I feel.
14:01Peaches.
14:02Plums.
14:03Some salt.
14:04There's something in the southern.
14:05What did you think I was doing?
14:06That's the question.
14:07Well, you had the stuffed chicken breast
14:08wrapped in bacon, which I put in the oven
14:09about ten minutes before I left.
14:10And then there's no potatoes.
14:11I know.
14:12What did you add anything?
14:13I did butternut squash.
14:14I didn't know what you were doing
14:15with the red onions, so I sacked them off.
14:16That's fine.
14:17I made a sauce.
14:18Oh, brilliant.
14:19That's what...
14:20The red onion was the start of a sauce.
14:21Right.
14:22Yeah.
14:23Yeah.
14:24I'm assuming that's for the dessert.
14:25I cut the pastry into two triangles.
14:26And I know that Katie will be able to build
14:28some sort of gorgeous fruit dessert.
14:29Did you get what I was doing with the fruit?
14:30Yeah.
14:31Totally.
14:32Alfie.
14:33Don't.
14:34Don't.
14:35Don't.
14:36What did you leave me with, Dom?
14:37I'm seeing pie.
14:38It looks like there's some cakes in there.
14:39It looks like there's some cakes in there.
14:40It looks like there's some cakes in there.
14:41I don't know what you were doing with the dessert.
14:42I don't know what you were doing with the dessert.
14:43I don't know what you were doing with the dessert.
14:44No, it was great.
14:45It was great.
14:46It's fine.
14:47It's fine.
14:48I made a cake.
14:49You made a cake?
14:50I made cake batter.
14:51Those were in the oven.
14:52Pies were in the oven.
14:53Well done.
14:54So the pie was obvious.
14:55Pastries on the top, yeah.
14:56Pie with what?
14:57Oh, my God.
14:58Genius!
14:59Alfie!
15:01Woo!
15:14Pie with salad.
15:18Oh, God.
15:19What's left me here?
15:22Those pies could really do with some kind of rustic veg.
15:25Some of the root vegetables mashed or some of the squash.
15:28They haven't done any of that.
15:31They've got spinach.
15:32I don't really know what's going on.
15:35How do you feel about the task?
15:37I'm good.
15:38I'm nervous because I've got to pick up what other people have done.
15:43What's left for Katie to do is make sure that the chicken's cooked
15:47and hope that the squash is cooked.
15:49That's the first thing I did, so I'm hoping there's enough time.
15:51I've got chicken.
15:52Yeah.
15:53And then I think that's sweet potato.
15:55Right.
15:56But I just don't want to mess up the cooking.
15:58Because you don't know how long it's been in, do you?
16:00No.
16:01I need a thermometer, really.
16:02I've seasoned the sauce.
16:03OK.
16:04She needs to do the veg, the asparagus and the peas.
16:08That's, like, a five-minute job.
16:10I do feel a little bit lost because I've kind of got to finish something quick.
16:1671.
16:17That's done, then.
16:19Right, OK.
16:20We're cooking with gas.
16:22What about dessert, Katie?
16:23What's happening with dessert?
16:24We've got some kind of pastry and plums.
16:28She can make the custard and put the fruit on top?
16:30Yeah, hopefully.
16:31I don't know if custard goes with pastry, to be honest.
16:36It's a bit...
16:37Oh, no, of course it does.
16:39Katie's made great desserts in the competition so far.
16:41The foundation's there.
16:42The fruit's already post.
16:43The pastry's already cooked.
16:44She just needs to get the dessert looking pretty.
16:48I was thinking of doing some cream with it.
16:50OK, well, you need to be quick because you're going to run out of time.
16:52Get on with it.
16:53OK, I'm trying.
16:57It's chaos.
16:58I think I left him in a good place for 25 minutes, man.
17:0225 minutes goes super fast.
17:04It's ridiculous.
17:06Can you work out what's your main course?
17:07The pies are the main course.
17:09OK, so the mushroom sauce on there is going to be for the pie.
17:13I'm going to sauté some spinach.
17:15The cakes just need to be dressed with the glazed fruits.
17:18What's your dessert?
17:19It looks like there's some cakes in there, so I'm going to get this fruit on it.
17:23Get this cooking nicely.
17:25With what?
17:26Some brown sugar.
17:27He'll make the custard.
17:28OK, any cream or custard or anything?
17:30With a custard.
17:31Jamie seems to have got some fruit in a pan.
17:34Hallelujah!
17:36Don't worry about the cakes because Jamie doesn't know how long they need.
17:40They're very small sponge cakes that really only need a little bit.
17:45They could end up completely burnt.
17:49Are you keeping an eye on those cakes?
17:52Yeah.
17:53Yeah?
17:54Maybe another couple of more minutes.
17:56OK, OK.
17:57And then I think they're done.
17:58I think it's coming together.
18:00I just need to speed up slightly.
18:03I'm trying to make an ice cream to go with the dessert, but I want to add a bit.
18:10I hope she'll taste the gravy and maybe add something more.
18:14Oh!
18:15Blonde moment!
18:19Oh, my God!
18:21What have you done?
18:22I just put the almonds in the sauce.
18:24What are the almonds for?
18:25I just wanted to toast them for the dessert.
18:28Katie has just toasted the almond for the dessert and then just put the mustard into the gravy.
18:35I think she's made baked tart gravy.
18:38Please clear some of this mess away, please.
18:40I've walked into chaos, John, so it's just continuing.
18:44Ah!
18:45Ah!
18:46Ah!
18:47Right now, this kitchen is full of fluster.
18:50Looks like that pie's cooked.
18:53How long it's been in, but that looks to me like it's cooked.
18:59What the blue team have in their favour is they've got two very good-looking pies.
19:05Jamie has got them out at, I think, the right time,
19:08but he has no idea whether that chicken's cooked inside there.
19:13Let's try and turn these cakes over, eh?
19:16What Jamie's going to try and do now is get the cakes out of the tin
19:19with them looking perfect.
19:22Why is that stuck?
19:26The Alfie's cakes are looking pretty good, you know?
19:30Just over five minutes left, celebs.
19:33Whatever you've got to do, you've got to get it made,
19:34and you've got to get on the plates.
19:39When I got there, there was a very clear road map of where we were headed,
19:42and I tried just to stay on that road,
19:44and I know Katie is an excellent driver,
19:47so I'm sure we'll be fighting.
19:50Oh, death on a stick.
19:52Just wiping this plate.
19:54You've got to be quick here, you've got to get dessert done.
19:57How are you feeling right now about this?
19:58I'm flustered. Flustered custard.
20:01I have all the faith in the world with Jamie, I really do.
20:04I'm not far off now.
20:06I can trust him like crazy.
20:09I need to stack these plums.
20:13I think we'll be all right.
20:16Jamie's brilliant at doing desserts,
20:18so I think he'll be able to pull something together.
20:20I'm putting a bit of syrupy sauce onto the cake now,
20:23just to kind of soften it slightly.
20:25That's it. Step away from your benches, please.
20:34That was stressful.
20:36I'm quite impressed with how it looks.
20:38I just hope it tastes all right.
20:40I'm happy with it.
20:42Hiya.
20:43Hello.
20:44How do you go?
20:45How are you doing?
20:46I don't know.
20:47I'm scared.
20:48Looks great.
20:49It's almost like a smiley face wearing a hat, isn't it?
20:52I thought that was pre-interpreted in a lot of different ways.
20:56So I just went with it.
21:00Oh, Jamie.
21:01Hey, mate.
21:04It looks amazing.
21:06That's exactly what you thought, isn't it?
21:07Yeah, that's exactly what I thought.
21:09I mean, there's no kind of match with that or anything,
21:12but I think the pie is enough to fill anyone.
21:14This looks really great.
21:15Well done, guys.
21:17Blue team, I've got to say it looks sharp.
21:19Red team, a bit of shabby chic, shall we say?
21:22Rustic.
21:23Rustic.
21:24Rustic.
21:25OK.
21:27The red team's main course is chicken wrapped in bacon,
21:30stuffed with cream cheese and thyme,
21:32served with roasted butternut squash,
21:35asparagus, peas and an onion gravy.
21:43It's cooked.
21:50The chicken is tender.
21:52I'm really impressed by the seasoning of the cream cheese
21:55through the centre of it.
21:57It's delicious.
22:00The vegetable's cooked very, very well.
22:01The onion gravy are made on the side, really rich and lovely.
22:04It's a tasty dish.
22:08For dessert, they've made puff pastry with poached nectarines,
22:12roasted almonds, maple syrup and whipped vanilla cream.
22:16I think the dessert could be a little bit smarter.
22:18It does look like a strike in a bakery, doesn't it?
22:21Those nectarines are cooked perfectly.
22:30They're lovely and soft and sweet.
22:32The pastry's crisp and buttery.
22:35There's this lovely rich, sort of creamy mixture
22:37with toasted almonds across the top, which are lovely and nutty.
22:40It just needs to come together as a dish.
22:43Yes, it could have been served more beautifully,
22:46but lovely pastry, lovely stewed fruit, beautifully sweet.
22:50Overall, out of chaos, beautiful things did happen.
22:56I'm proud of the plates we got out.
22:58I was quite decisive early on,
22:59which I haven't been in some of my earlier cooks.
23:02So if I can carry on that way, I should be OK.
23:05I think we did a great job as a team.
23:08I think Alan Wynn really set us off
23:10on a good footing at the beginning,
23:12and me and Katie chased him down the road
23:14towards the end of the time!
23:18Probably could have done better.
23:20The dessert, they had to kind of make it themselves,
23:23but I'd like that. It's more fun.
23:28The blue team's main course
23:29is a creamy chicken and mushroom pie
23:32flavoured with bacon, mustard and thyme,
23:35served with spinach
23:36and a creamy mushroom and onion sauce.
23:39Beautiful-looking pie.
23:42You would never know that this was made
23:45by three people in a fluster.
23:51The filling of the pie is really impressive.
23:55Full of mustard and cream, the chicken's tender,
23:58there's bacon in there.
23:59It tastes great.
24:00You've got really lovely, crispy pastry,
24:04and underneath there this wonderful, rich, creamy filling,
24:07woodiness of mushrooms in there.
24:09It would have been nice to do with something extra on there,
24:11but great pie, great sauce, great team effort.
24:16For dessert, the blue team has cooked a sponge cake
24:19soaked in syrup, topped with stewed plums,
24:22nectarines and oranges, served with custard.
24:25The cake itself has a sort of denseness to it,
24:34like the cake you would get inside a trifle.
24:36There's a lovely sticky, sharp, sour plums,
24:39sweetness from the nectarines,
24:40and then that sort of real bite of orange.
24:42I've got to say, I think you've done a really good job.
24:44Thank you. Thank you. Thank you so much.
24:46I think, Jamie, you've made a rod for your own back going forward,
24:49because I think at every family occasion,
24:51you're going to be in charge of custard for the next 25 years.
24:54For me, your custard is like creme anglaise.
24:57It's exactly the right consistency. It's great.
25:01I think what I've learned about being in that kitchen
25:06is that chaos can result in incredible things.
25:09Before the challenge, I was really scared,
25:12but we're quite a team.
25:14I'm very proud of us.
25:16I had two fantastic teammates with me.
25:19Dawn led the way.
25:21Alfie came in, knocked it out of the park,
25:23and then I just took us over the finish line.
25:26Great task for our celebrities.
25:29I think both teams did a really good job.
25:32Next time we see them,
25:33they are back very much to cooking as individuals.
25:36They're going to have to deliver or go home.
25:45This is a big round.
25:47No two ways about it.
25:48You have a brief, and that brief is to cook for us
25:50a dish worthy of finals week.
25:53That means it has to sparkle.
25:55It's got to have a bit of pizzazz.
25:58You're going to have to cook four portions of your dish
26:01because you're going to be cooking
26:03for some of the most terrifying and intimidating people
26:06in the food world, restaurant critics.
26:09In the dining room today, we will have...
26:12William Sitwell, Jimmy Famarewa, and Leila Kazim.
26:22There are only five places in finals week.
26:25That does mean, at the end of this,
26:27one of you will be going home.
26:29Ladies and gentlemen, one hour, 20 minutes.
26:31Let's go.
26:34Right, okay.
26:36Ah, sort your head out.
26:43Feel the wobble.
26:44Found choosing what to cook for today
26:46may be the hardest of the whole competition
26:48because what to cook for restaurant critics,
26:52people who eat professionally all the time.
26:56I just went back to absolute basics
26:59and I just couldn't get chicken and waffles out of my head.
27:04I remember the first time I went for chicken and waffles
27:06in Los Angeles.
27:07It was a pile high and I was quite overwhelmed by it
27:10and I thought how lovely it would be if it was more delicate,
27:13so that's what I'm trying to do here, but with a few surprises.
27:16Donal Porter is taking a risk with this dish,
27:20but I would not expect anything less from her.
27:25This chicken, she's going to put it in a lovely panko coating.
27:30Fry it, it won't take very long.
27:31It has to be crisp, delicious, not dry at all.
27:36A waffle being nice and fluffy and lovely colour on the outside.
27:40I'm worried about the waffle mixture's too runny,
27:42but I think I've got time to make another one if I have to.
27:44We've got a maple syrup dressing,
27:46but then comes the unusual bits and pieces.
27:49We've got cherries marinated with some red wine vinegar.
27:54We've got a jalapeno dressing.
27:58Going with a salad of endive.
27:59It's quite spicy, but it's got sugar in it and lots of basil.
28:03And we've also got a sriracha mayonnaise.
28:05I need a man. Oh no, I've got it.
28:07It wouldn't be Dawn without something unusual on the plate,
28:10but whenever she does something unusual, actually it works.
28:12Oh, my arm. I was going to do an electric whisk, but I've never done it,
28:15so I'm sticking to the old days.
28:17Luckily I've got my sous chef.
28:19But she's got to make it look smart.
28:24Cooking for food critics, there's going to be an expectation,
28:26so obviously pressure.
28:27Hopefully I don't pull up the kitchen with a pressure cooker,
28:30but you've got to stretch yourself and that's what I'm doing with this one.
28:33What are you going to cook for us?
28:36Beaumau croquette on ox cheek, braised in red wine.
28:39Then I'm going to do a truffle mash with a red wine sauce.
28:42I've gone for a bit of ambition, different techniques,
28:44stuff I haven't done before.
28:45Is the pressure truly on?
28:46Yeah, it's intense in here, so I've just got to get on with it,
28:49and hopefully it's something that's worthy of the occasion at the end.
28:52Ox cheek, he's got it in the pressure cooker at the moment,
28:57because he hasn't got a lot of time.
28:59It needs to be braised so that it's just lovely and soft.
29:03Beaumau croquette.
29:05He's just taking Beaumau, which is basically pure fat,
29:08and he's going to breadcrumb it, cool it,
29:10and then deep fry it for a second,
29:12and hope the fat doesn't come out of those breadcrumbs.
29:15Otherwise, what will end up is a sleeve of breadcrumbs with no filling.
29:19It'll just disintegrate if it's not protected.
29:21And if it's little sleeping bag of panko egg and flour.
29:26Mashed potato needs to be silky and smooth
29:28and heavily flavoured with truffle.
29:30Red wine sauce, lovely and shiny,
29:32hopefully finished with a little bit of butter.
29:34In this competition, we've asked Alan Wynn
29:36to deliver this big, bold flavours.
29:38Well, I'll tell you what, he's stepped right up to the plate here.
29:42What time are you saying?
29:44I am feeling nervous about this challenge
29:46because it is the last thing that stands
29:48between me and the finals.
29:50And the finals.
29:51And I really want to be there.
29:54So, fingers crossed.
29:57I am cooking pork fillet stuffed with black pudding.
30:00It's coming with roasted rhubarb, fondant potatoes,
30:02and a spiced beetroot puree.
30:03I just wanted to try something different.
30:05I like food to be surprising,
30:06so I'm trying to do something surprising.
30:07How's the competition for you now?
30:09Oh, it's so fun.
30:10I'm having the best time.
30:11But I don't really get nervous when I go out on stage anymore
30:14because I know I can do that,
30:16but I don't necessarily know that I can do this,
30:18so it feels very, very tense.
30:22Ginger seems to be serving up Sunday lunch,
30:25but with extra pizzazz.
30:27She's tenderised that pork,
30:30and she's going to roll in a filling of apple and black pudding.
30:37But she needs to keep an eye on that pork.
30:39If it has too long, it will lose all of its magic.
30:42OK, that's ready.
30:44You're going in the oven.
30:46Ginger's doing fondant potatoes.
30:48They're big fondant potatoes.
30:49And she's got lots of butter in there, lots of stock.
30:52They're going to take a good hour.
30:53It's hard because the pork has to be at a higher temperature
30:55in the oven than the potatoes,
30:57but they're in at the same time,
30:58so there's a balance to strike there.
30:59Beetroot is quite fibrous,
31:01and that means trying to get a smooth puree
31:03is really, really difficult.
31:09I love that ginger has got rhubarb.
31:12It needs to be sweet enough that it's delicious,
31:15but not so sweet.
31:16It just feels like a dessert.
31:17I've got a lot to do,
31:19but if I just do all the right things in the right order,
31:22it'll all be right in the end, won't it?
31:25It's the calm before the storm, isn't it?
31:28It just gives me the shivers, critics.
31:30I don't like it,
31:31but I think I'll be good at winning them over.
31:33I'll just go in and smile, tell them a joke.
31:35Great.
31:40Katie, is that smile of happiness,
31:42or is that sort of mania?
31:43I think it's a bit of both.
31:45What are you going to cook for us?
31:46Filleted beef,
31:48lovage pesto,
31:49celeriac.
31:50I've got to put some fairground onions in there.
31:52Fairground onions?
31:54Yeah.
31:55We always have fairs in the summer holidays,
31:57so it reminds me of my childhood.
31:59You normally have it on a hot dog or a burger,
32:01and beef tallow tater toast.
32:04It's croutons and deep-fried potatoes
32:07with the beef tallow dripping over it.
32:09This is the most complex thing that you've cooked so far.
32:12Yeah.
32:15Yeah.
32:16See, no, that is hysteria.
32:17That's hysteria.
32:18That is hysteria in Romania, yeah.
32:20Yeah.
32:22Katie's got a fillet of beef.
32:23It's in a water bath.
32:25She's got to make sure that beef is cooked absolutely perfectly.
32:28Oh God, oh God, oh God.
32:30Then it needs to go into a nice hot pan with a good amount of butter,
32:33a good amount of seasoning,
32:34and then it needs to be basted very, very well.
32:37Fairground onions,
32:38which is reminiscent of a time up north going to the Fair River family.
32:43I'm going to split the buttermilk, create some whey,
32:46and caramelise some onions,
32:48because I want them really succulent and sweet.
32:51And then that's going to be cloaked by a slice of celery.
32:55Celery, anybody?
32:58It needs to be soft enough that when they cut through it,
33:00it's not too crunchy and the onions don't go flying off the plate.
33:03I like chaos.
33:05On the side of that, we've got lovage pesto.
33:08Lovage, the flavour of celery leaves,
33:10really quite strong and very, very woody.
33:14I'm just about to do my potatoes.
33:17And then beef tallow tater toast.
33:19We're getting this beautiful mix of crouton and potato,
33:23all flavoured with this rich beef tallow fat.
33:28Really decadent, really showy, really exciting.
33:33Death.
33:35I have to be on top of my game today to go through.
33:38This is my favourite dish,
33:40but it's gone wrong a few times.
33:43So fingers crossed it's going to go right today.
33:46I'm going to Asia.
33:48You know, Thailand is my favourite place in the world.
33:50So today I am cooking beef massaman for you
33:53with a short rib, with basmati rice,
33:56with a bit of coriander running through it and a bit of lime.
33:59Do you know my favourite food in the whole world?
34:00The one Thai food.
34:02Is it? I love it.
34:03Oh, you're putting me under pressure now, John.
34:06He is really taking a big risk here.
34:07He's got to sear off that beef rib,
34:09and he's got to get that short rib cooked in time.
34:12The pressure cooker at home is an electric one.
34:15This is new to me,
34:16so I'm just hoping it all goes to plan.
34:19The beef needs to be falling off the bone.
34:21If it's tough,
34:22it's not going to give out all of its beautiful flavour.
34:26Let's eat that.
34:27Great massaman curry.
34:29It's got lovely smokiness of cumin and coriander.
34:32It's not pasty, is it?
34:34Alongside the classic flavours of Thailand,
34:36galangal, greater ginger.
34:40Sweet, sour, salty and hot.
34:43You should be filled with all those lovely things.
34:46Massaman curry's also got potatoes,
34:47which then thicken the sauce.
34:49But he's also going to make rice.
34:51Undercooked or gluggy rice is not a nice thing.
34:54Yeah, just hoping that it all comes together at the right time.
34:58So far, so good.
35:00I do feel the nerves.
35:03I have to go in with every ounce of focus that I've got.
35:07I'm going to take a deep breath and cook my little heart out.
35:14I'm making a spring vegetable risotto with seared scallops
35:18with an apple and honey dressing.
35:20Inspiration for this dish?
35:21Italy. I love the place, I love the country, I love the food.
35:24And the scallops are something that I used to grow up eating a lot at home.
35:28And I remember my mother always serving a little slice of apple with it,
35:31so I thought...
35:33OK.
35:34..we're going to have a bit of scalloping apple.
35:35Does it surprise you how far your cooking mind has come on
35:38since you've been in the competition?
35:39Ridiculously.
35:40Earlier on today, I was thinking about a singing job
35:42that I've got to do down the line,
35:44and then I'm worrying about my broad beans,
35:46and it's like, what's going on?
35:47This is all the hallmarks of an Alfie Bow dish.
35:51It sounds quite simple, almost like he's playing it safe,
35:55but it needs a lot of skill.
35:58Now, risotto rice, for me, needs a little tiny bite to it,
36:01but not too chalky.
36:03I've done this a bit, but not as intense as this.
36:08He's got broad beans and peas,
36:10he's got asparagus and young courgettes.
36:12Lovely, but those vegetables still need to be bright green
36:15and have a bite to them.
36:18On top of that risotto, we're also getting scallops,
36:20which are going to be pan-seared.
36:23Those scallops, for me, have to be cooked beautifully.
36:26Serve with a honey and apple dressing.
36:28He's using Granny Smith apples, which are nice and sharp and sour.
36:32For Alfie, it's going to be the last five minutes,
36:34which are all important.
36:36Risotto just finishing off.
36:39Scallops pan-frying.
36:42If he takes his eye off either of those pans,
36:44the whole thing would go wrong.
36:47It feels like an incredibly exciting point to come in.
36:56The last day of the semi-finals,
36:59and they've got us three miseries in their way.
37:02Fundamentally, if they make us smile
37:05and if they feed us properly, we will be happy.
37:10I expect them to really go for it,
37:13and I want to legitimately be able to say,
37:15you actually could give up your day job
37:18and pursue a career in cooking,
37:20because that is how good this dish is.
37:22I'm always optimistic.
37:25I mean, as a restaurant critic,
37:26you know, I'm looking for greatness.
37:29So I hope they're practiced,
37:31and I hope they know what they're doing.
37:39How are the waffles?
37:40The first batch was a bit soggy, but it's fine.
37:43Beautiful.
37:47So Dawn is cooking chicken and waffles
37:49with marinated cherries.
37:51The cherries is stressing me out.
37:53Jalapeno vinaigrette on the salad.
37:55Why did I do that?
37:56Smoked sriracha mayonnaise
37:58and a maple and sesame sauce.
38:01It's a good job I'm not feeding anyone important anyway,
38:04isn't it?
38:05There's a lot going on.
38:08So good luck, Dawn.
38:10The chicken, hoping for beautiful moist meat
38:14and a really crispy coating.
38:16Oh, it's gone off.
38:17Don't do that.
38:18Honestly, these things.
38:20Waffles, actually very easy to make bad.
38:23You need a fluffy interior and a crisp exterior.
38:28Got hot in the kitchen today.
38:30I think those combinations,
38:32to get them to harmonize,
38:34is going to be really, really challenging.
38:37I've got to say,
38:38that's a pretty plate of chicken waffles.
38:40Oh, thank you.
38:41I'm quite proud of it, I have to say.
38:42For better or worse,
38:44we're about to find out whether Dawn
38:46is a visionary
38:48or whether she's gone a bit too far.
38:51Are you ready to go?
38:52Oh, my God, yes.
38:53OK.
38:54Well done.
38:55Thank you so much.
38:58I'm impressed.
39:00Hi.
39:01How are you?
39:02Hi.
39:03Hi, Dawn.
39:04Hi, darling.
39:05You have chicken and waffles with marinated cherries
39:10and maple and sesame sauce
39:12with endive salad with a jalapeno dressing.
39:17Thanks very much.
39:18Thanks, Dawn.
39:19Cheers.
39:20I think I did what I set out to do
39:23to make chicken and waffles delicate and pretty.
39:26I feel good.
39:27I feel fine.
39:28I'm fine.
39:29I feel fine.
39:30The chicken is cooked really nicely.
39:37Wisely used panko breadcrumbs,
39:39so there's that real defined crisp to that golden crust that they've got.
39:44And that sriracha mayo, which is gorgeous.
39:47The waffles, the sweetness of the syrup and that cherry works.
39:51It's bitter.
39:52It's not a sugary cherry.
39:53It was a lovely crunchy salad.
39:55I quite like that hint of heat from the jalapeno sauce.
39:58It ticks so many boxes of texture and flavour and fun.
40:02All of the different flavours totally work together.
40:06I enjoy it and I would very happily finish the lot.
40:09That says a lot.
40:13The chicken's cooked beautifully, nice and crispy on the outside,
40:15waffle being lovely and fluffy.
40:17I really love that bitter salad with that heat coming from the jalapenos.
40:21I think that it's a crazy wild ride, but it's delicious.
40:28Just under 20 minutes left.
40:30Alan's dish.
40:31Getting braised ox cheek to its desired consistency and softness.
40:35You want it to kind of collapse with a spoon nudge, don't you?
40:39Doing that in an hour and 20 minutes is going to be challenging.
40:42Alan's croquet.
40:43We need a really crisp coating with some deep, rich marrow inside.
40:49Actually, as I'm saying it, I'm kind of salivating
40:51because this could be great.
40:52I don't know whether they'd be cooked inside as well.
40:54I hadn't thought of that.
40:56Truffle in the mash.
40:57I'm very happy if this comes out well.
41:00And he's got a red wine sauce to bring it all together,
41:02so this promises heavenly richness.
41:06If we don't get that, I'll be a bit annoyed with Alan Wynn.
41:10You've got about two and a half to get on the plate.
41:12That's fine.
41:13Lots of time.
41:14Those croquettes look great.
41:1630 seconds.
41:18Quick, quick, quick, quick.
41:19Sauce to go.
41:21You are right to the wire.
41:25That's it. Well done.
41:26Go on.
41:31Hello.
41:32Good afternoon.
41:33So, here we have a bone marrow croquette with braised ox cheek,
41:38and then you've got truffle mash with a Kimi de Rappi and a red wine sauce.
41:42No worries.
41:43Fabulous. Thank you, Alan.
41:44See you.
41:46There was a shift similar to playing in a game.
41:48I don't know if it was a win or a loss, but hopefully the performance was good enough.
41:54My ox cheek, if it was flaking away, decently seasoned.
41:58The flavour of that jus, real depth, real complexity.
42:03Given the fact that the croquette was this sort of hero, I'm a bit disappointed by it,
42:07because actually it's all crunchy surroundings and then there's nothing really inside to get your chops excited by.
42:13The mash was nicely seasoned. Also there was truffle, which was really good.
42:18The greens were nice. The sauce, fab flavour, but it hasn't been reduced enough.
42:23It's just kind of very thin.
42:28Beef cheek, lovely and tender, slightly gelatinous, cooked really, really well.
42:32That crispiness of that croquette with the bone marrow through the centre is really good.
42:36The sauce, it tastes fairly nice, but it didn't get it thickened up. It's just waterlogged his plate.
42:43There's not an ingredient on Ginger's menu that doesn't fill me with happy expectation.
42:47OK, we're doing well.
42:49Pork fillet with black pudding and apple stuffing.
42:51Hopefully it's not dried out.
42:54Yep, looks good.
42:56You've got three minutes.
42:57Right, let's get the plates set up.
43:00Beetroot puree, tart, but then maybe going in a kind of sweet direction.
43:05She is using rhubarb.
43:08It's got a real sourness to it.
43:10I love the colours. Thank you.
43:12It's such a great vegetable to use in savour dishes, and yet we're quite often used to seeing it in desserts.
43:20Fondant potatoes, they are gorgeous when they're done well, but when we get things that are not fluffy and light in the middle,
43:27we don't get enough lovely colour and crispness on the outside.
43:30It will be hugely disappointing.
43:33Smell great, Ginger.
43:35OK, we need to be going now.
43:36OK.
43:37Showtime.
43:38Thank you very much.
43:39Well done.
43:42Hello there.
43:43Hello.
43:44Hello.
43:45How are you?
43:46Ginger has cooked pork fillets stuffed with apple and black pudding, wrapped in Parma ham, served with fondant potatoes, roasted rhubarb, beetroot puree spiced with chilli, and rhubarb and honey sauce.
44:00It's not my idea of neat presentation, I have to say.
44:04I haven't come out with the sense of fulfilment that I normally come out of the kitchen with.
44:09And knowing that there's people eating and judging my food is kind of terrifying, actually.
44:12Now the heart and soul of this dish, which is this pork fillet wrapped in pancetta with the stuffing, is really good.
44:20But the fondant potato is undercooked.
44:23The thing I probably love the most is that beetroot puree, which seems to have a kind of peppery heat.
44:29The thing that I'm kind of bumping up against is the rhubarb.
44:32It's so puckeringly sour that it just overpowers everything else.
44:38I actually love the rhubarb. I mean, I'm a sour fiend, but the sauce is kind of sweet.
44:43To be honest, I don't think it's needed.
44:48The pork is great. I really love the flavouring of the black pudding through the centre.
44:51The potatoes are lovely and soft and buttery on the outside until you get right to the centre, which is slightly hard.
44:59I love the rhubarb. I think that ginger has proven that rhubarb most definitely goes with pork.
45:05We should be going in three minutes. It's pressure, pressure, pressure time.
45:12Jamie is giving us beef, short rib, massaman.
45:16An hour and 20 minutes is a really good amount of time to really build those flavours and make them knock out deep, rich.
45:24Smells great. I hope it tastes as good as it looks.
45:28And then we've got the basmati rice. Don't mess up your rice, Jamie.
45:32It's got to respect the beauty of a short rib.
45:35It's got to be soft. It's got to be falling off the bone.
45:37What's inside, Jamie? So hopefully for beautiful, tender pieces of beef.
45:47It's OK, it's OK.
45:49It went on the plate. You've really got to move now, Jamie.
45:52Mix that sauce together.
45:53Last bits, please. Lovely, lovely, lovely, lovely.
45:57Done? Yes. Fabulous.
45:59Jamie, off you go. OK.
46:01Hopefully I'll have a smile on my face after this.
46:03Thank you. Go on, Jamie.
46:05Hi, guys. How are you?
46:07How are you?
46:09A very stressed man has cooked you beef, short rib.
46:12Massaman with basmati rice.
46:14It was cooked with love, so enjoy.
46:17Thank you. Cheers, Jamie. See you.
46:19Well done. Thank you.
46:20Thank you, mate.
46:24Stressed out of my mind.
46:25That was a tough challenge.
46:27But I did my best and I just really hope they enjoy it.
46:33I really, really like this.
46:34The meat is falling apart.
46:35The potato is perfectly cooked.
46:37There's lots of flavour here.
46:39The massaman itself is absolutely gorgeous.
46:42Deep with spice, there's pepper, there's sweetness.
46:45You just kind of want to just lose yourself in it.
46:48I think I was just kind of, like, just having a really great time.
46:52The rice is too claggy and wet for me.
46:55But you know what? I think it's a good effort.
46:59The tenderness of the beef is wonderful.
47:01The sauce is rich.
47:03His potatoes are the star of the show in this for me.
47:05But the rice is cluggy. We've got a problem with the rice.
47:09Yeah, it looks good.
47:10OK, you've got the final five minutes, Katie.
47:12You need to get that beef on.
47:14A fit of the beef is not an easy thing to do
47:16because there's not a lot of intrinsic flavour there, really.
47:18So it's all about the texture.
47:19It's all about the cooking of it.
47:21I would like it medium rare.
47:23If she ruins it, overcooks it, it'll be a tragedy.
47:26Three minutes, Katie.
47:27Three minutes.
47:28What's that?
47:29Pickled onions and red wine vinegar.
47:31Fairground onions are on.
47:32Yeah.
47:33Fairground onions instantly makes me smile.
47:36Just the idea of that kind of waft of frying onions.
47:40Is there a reason you've got a pipe hanging out your mouth?
47:43It keeps me focused.
47:46Teleriac is one of my favourite vegetables,
47:49but we always get it in a puree.
47:51I'm just wondering if it's going to be in another form.
47:55Also, I love lovage, and I don't often see it in a pesto,
48:00so I'm really excited about that.
48:0560 seconds.
48:07Beef tallow tater toast.
48:09I mean, try saying that after a few white wines.
48:12Potato is what you're saying.
48:14Whatever it is, it sounds like something fried in beef fat,
48:17which is behaviour that I can absolutely get behind.
48:20Tallows and gravy.
48:22Fascinating.
48:23You really need to move because you're going to run out of time now, Katie.
48:26Right.
48:28Last thing.
48:29That's it.
48:30Go, Katie, go.
48:31Go, go, go.
48:32Critics are waiting.
48:33Yeah.
48:34Go.
48:36Big smile on your face.
48:37Go, go, go.
48:39I hope that meat's cooked.
48:40I just worry about this.
48:41I just think it's burned.
48:42Good afternoon.
48:43Hello.
48:44How are you doing?
48:45Fine, thank you very much.
48:46Katie has cooked fillet of beef served with fairground onions covered in a thin blanket of celeriac, pickled onions, charred shallot, lovage pesto, beef tallow tater toast and a red wine sauce.
49:04It looks a little unusual.
49:07It's quite kind of sparse.
49:09You've got this giant plinth of fillet steak.
49:13I cannot believe I've just cooked for critics of this calibre.
49:17But I went in there with a smile on my face and they were pretty friendly.
49:21So it was a lot better than I first assumed.
49:24But I've got no idea what they're saying about my food right now.
49:28The beef.
49:29I actually don't mind that it's quite rare in the middle, but is not seasoned at all.
49:35It really needs so much more cooking on the outside to have a bit of colour on it.
49:41Fairground onions are fine, but like the celeriac is literally just a wispy slice of it.
49:46You know, slow bake it, just do something other than just presenting it as it is.
49:51The lovage pesto has too much aquid raw garlic in it for me that isn't all that pleasant.
49:57And the red wine jus is not reduced or cooked down.
50:01She's got onions three ways and I don't really understand that.
50:04And they're all cold and one of them is burnt.
50:07But this is great.
50:08I really, really like what's in here.
50:09The little cubes of potato are crisp.
50:12There's a bit of gravy in the bottom of it, which is colouring and flavouring.
50:15There's croutons.
50:20I love that beef tallow potato toast.
50:23With the gravy on the outside, they're actually really delicious.
50:25Then we actually have some problems.
50:27Beef doesn't have any colour on the outside, so it doesn't have a huge amount of flavour and it's under-seasoned.
50:31And the sauce is way too thin.
50:33I would not have put this burnt onion on the plate.
50:36It just draws your eye to it immediately and makes you think, little problems here.
50:40I just have to finish the last of my risotto and then add everything on top and put it all together.
50:48I really appreciate the simplicity of Alfie's dish.
50:52But it is a complete crime against scallops to overcook them.
50:56And the risotto, there's going to be a lot of stirring.
50:58There's a reason for this.
50:59We want to soak up all the stock.
51:01We want those grains to be just al dente between the teeth.
51:05Looking good, Alfie.
51:07Lovely colours.
51:08Should be tasty, hopefully.
51:09There's lots of flavours in there.
51:11Have you been tasting as you go along?
51:13I did, yeah.
51:14Scallops on?
51:15I hope they're not.
51:16Oh, we're done.
51:17Where's your apple sauce?
51:18Just here.
51:19If it all goes wrong, just do velare, right?
51:21Thank you, guys.
51:25Hello.
51:26How are you?
51:27Hello.
51:28How are you?
51:29It's a spring vegetable risotto with seared scallops and an apple and honey dressing.
51:36Hope you like it.
51:37Enjoy.
51:40I've tried to cook to the best of my ability, but it goes so fast.
51:44Crying out loud, it goes fast.
51:46It really does.
51:47Hopefully they've got a good bottle of wine to glug down with it.
51:53I am absolutely enjoying Alfie's spring risotto.
51:56The rice has a great flavour and has been cooked really well.
52:01What I'm particularly impressed with are the vegetables,
52:05because they are snappy and crisp still.
52:08Well done, Alfie.
52:10It just delivers so much flavour.
52:12I love that he added those unbilled elements, the apple, that honey.
52:16But it coheres beautifully.
52:18And then crowning it, you have the flavour of those really nicely cooked scallops.
52:23It's just a glorious bit of cooking.
52:25The textures all shine through.
52:28Nothing is overcooked.
52:29And all of those ingredients all sing in the same tune.
52:33It's a lovely, beautiful, perfect little supper dish.
52:39Flames in that risotto are fantastic.
52:41Sweet peas, asparagus, a little bit of courgettes in there.
52:45The richness of those scallops across the top.
52:47I really like it.
52:48This is a springtime romp when you're eating it.
52:52It's quite amazing.
52:56That was intense.
52:57Yeah.
52:59That was more than intense.
53:00That was super intense.
53:02I'm absolutely knackeroon now.
53:04Like, bedtime.
53:06Yeah.
53:08Critics today, there was a few things they spotted that weren't quite right.
53:11But on the whole, they all pushed themselves in this round.
53:14But we've only got five places in finals week.
53:17That does mean one of our marvellous six is going to leave us.
53:21I'm quite emotional.
53:24The dining room today is named their cook of the day.
53:26Their cook of the day is Alfie.
53:28They said that Alfie's flavours were great.
53:30He delivered exactly what he should have delivered.
53:32A well-made risotto cooked scallops really well.
53:35Flavours which were exciting and different.
53:37I have to say, I think his food was great.
53:39Alfie Bo has pulled it out the bag again.
53:43Dawn truly impressed the critics today.
53:45Her chicken and waffles but with a Dawn twist.
53:48The dining room loved it.
53:49We asked her to take these huge flavours but then refine it.
53:52She did it.
53:53I was so impressed.
53:54Alfie and Dawn are going through to finals week.
53:57That now gives us the other four to talk about.
54:00And we've got to be honest about this, Grace.
54:01All four of them, there were little things that weren't quite right.
54:07I really do want a place in this final.
54:09I've whipped my socks off.
54:11Like, I really have tried.
54:14I hope I've done enough for the things I've done in that cook.
54:17From pressure cooker, fryer to sieving potato mash.
54:20But we will soon find out.
54:22To come so far and just be one off the final week
54:27would be a bit of a kick up the backside.
54:30I didn't realise how involved I was going to get.
54:35Now I'm, like, absolutely up to my neck.
54:39And now I want to be up to the top of my head.
54:49Celebrities, that was an incredible round.
54:52And a testament to how far you've all come.
54:57There were two people today who really impressed the critics
55:01and myself and Grace.
55:05Alfie, congratulations, you threw the finals week.
55:09Well done, Alfie.
55:13Dawn, congratulations.
55:15Oh, my God.
55:17Great job.
55:20Alan Wynne, Ginger, Jamie, Katie.
55:25Sadly, one of you is leaving us.
55:28The celebrity leaving us is Katie.
55:42Oh, no, it's fine.
55:43It was my time.
55:44Do you know what?
55:45It's been an absolute pleasure.
55:46I've had so much fun.
55:48And it's been an even bigger pleasure cooking alongside
55:52you absolute pros and beautiful people, so thank you.
55:56And good luck.
56:00Bye, Katie.
56:05It is a little bit frustrating to go home this close
56:08to the finals.
56:09I mean, come on.
56:12But I'm really proud of myself for getting this far
56:15and I have genuinely had such a good time.
56:20We will see you in finals week.
56:24Master finalist.
56:25I am so happy.
56:26I can't change my smile.
56:28It's so amazing.
56:30I can't believe it, honestly.
56:31Never in my wildest dreams did I think I'd get this far.
56:35I might end up being a cook, you know?
56:38I don't know if I've got any more in me, but if I haven't,
56:40I'm going to go and find it in the bottom of a drawer
56:42at the supermarket and I'm going to bring it in here and do it.
56:46It's a dangerous thing, this cooking malarkey.
56:47Once you get into it too deep, you can't get out.
56:51It's phenomenal, man.
56:52I'm, like, blown away.
56:53I really am.
56:55But now I really have to dig in and I want to push myself
56:57and really, really step it up.
56:59Next time, it's the Celebrity Masterchef Finals.
57:10Whee!
57:13This is a real show.
57:14I think that you pulled it off with aplomb.
57:16Out of my depth.
57:17I'm at the bottom of the ocean.
57:19Crazy.
57:20Amazing job.
57:21Well done.
57:22Wow.
57:23That is pretty impressive.
57:25At the end...
57:26Hecky, hecky.
57:27...only one can be crowned champion.
57:29Tooth!
57:30Tooth!
57:59...
58:00What, инструмент is not impossible!
58:01The
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