- 21 hours ago
Celebrity MasterChef - Season 20 Episode 10
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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 at 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 our it's early morning and the semi-finalists are
01:25on their way to their first challenge so guess is so far football club or a
01:30wedding really could be anything couldn't there and there's a church out there
01:34graveyard traveling to the Warwickshire countryside and back nine centuries to
01:41medieval 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
02:08walls and now you too a part of the drama welcome to your semi-final sadly ginger can't be with us today because she's unwell she will be joining us later on the semi-finals but now it's down to you eight this abbey is famous for putting on medieval banquets and today that's exactly what you are going to do a feast fit for a queen
02:30to get this task done we split you into two teams
02:37dawn ashley alfie jamie you are the red team
02:44we got this Alan win Katie Anthony and Chris you are the blue team come on
02:52let's do it today you will be feeding 80 people oh just so you know there's a
03:06reason I'm dressed like this I'll be on watch don't let the reigning queen down
03:13or it will be off with your head good luck off you go
03:19let's go let's go come on see come on see there is no way on earth any of these celebrities have done anything like this before 80 people this is serious
03:32oh
03:33oh
03:34wow
03:36oh
03:37look at this
03:38oh
03:39yeah
03:40oh my goodness
03:41what we got
03:42what we got
03:43it's very daunting and there's so much ingredients there it's just narrowing it down and making a decision
03:48right let's think of a team leader
03:51oh no
03:53Alan wins good at leading
03:55I'm ready to be your sous chef bro let's do it the blue team
03:58yeah 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 and be ok
04:09right Dawn I think you like to cook for a lot of people so I think you are probably best being team leader
04:14are you sure you don't want to do it
04:15are you sure you don't want to do it
04:16you know you're going to have more of an idea
04:17all right great
04:18oh there's so much pressure being team leader it's very difficult to kind of come in and make a plan on this scale
04:23um it's obviously not normal
04:27medieval 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
04:47from ingredients that include some medieval staples
04:50yeah I'm thinking of like a glorified Sunday dinner
04:54like 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
05:05okay anyone confident with fish
05:08all right I'll do fish
05:10I'm going to wrap that in pastry and make it into a trout on fruit
05:13root vegetables
05:15what are these here
05:17the sweet that would be nice
05:18yeah
05:19sweet mash
05:20because the other thing we need to do is the vegetarian option
05:22some pearl barley
05:23what's that how long do you have to cook that for
05:25and 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 but there's a lot of work to do already
05:46we're going to make a pie we're going to make stews
05:49we want to make like wholesome old school food
05:52the blue team's ingredients include venison red 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 a 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 you would serve that up literally like that
06:19pears, cherries and nuts
06:22Katie happy to go with a dessert
06:24yeah I can start the dessert
06:25we'll go with a 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 everything
06:41just peel everything
06:42yeah
06:43I wrote down peel everything
06:45that's what you told me to do
06:47that's my instructions
06:49just peel everything
06:58in the red kitchen
06:59how are you guys doing?
07:00we're doing great
07:01very good
07:02classical singer Alfie Bowe
07:04has teamed up with reality TV star Ashley Kane
07:07to make 35 portions of the meat main course
07:11we are being promised roasted pork loin with crackling
07:15what I like the sound of is big pieces of wow 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
07:30ok you'll get that crackling
07:32with that we're getting swede and carrot mash
07:35served with Alfie's special gravy
07:37his red wine sauce which we know he does very very well
07:40I'm a big gravy fan
07:42I love making my gravy
07:44never done it for this amount of people
07:47it's smelling so good in here already guys
07:50it's Alfie Bowe
07:51he's an absolute magician
07:53he's a wizard
07:57author, broadcaster and team leader Dawn
07:59is underway filleting and deboning
08:01four sides of trout for the fish mane
08:04I mean it's not very pretty but I've never done a fish this big before
08:13but it's so satisfying
08:15Dawn wants to do trout on croots
08:19that's trout cooked in pastry
08:20and it's gonna be served with a fennel sauce
08:22beautiful
08:23but she's gonna have to take all the bones out of it
08:26which is quite difficult without the fish falling apart
08:28she'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
08:44dessert from the red team
08:46we are being promised a sticky toffee pudding
08:48and 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
08:58one main course
08:59now that then leads Dawn and Jamie to do everything else
09:03so when you've done that are you good to get on that risotto
09:06I mean yeah
09:07this is gonna be a problem
09:10red teams the vegetarian option
09:13this mushroom risotto made with barley
09:15barley can be quite tasteless
09:18if it's under it'll be quite hard
09:20this 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 longer than just blame her
09:29this may be utterly delicious
09:34or it could feel like something you got served in the dungeons
09:37Dawn did everybody just toe the line the moment you gave them a plan
09:42well I think so
09:44everyone just stepped up
09:45it wasn't like you had to know
09:46has Alfie Bell gave you a song yet?
09:48he's not singing which is very disappointing
09:50I'm just wondering if there's a song happening at any point
09:53I don't know the rest
10:03that's an amazing power I have as Queen
10:05to just make sure people sing
10:07I keep getting my trails in the deep fat fryer
10:10health and safety
10:12over in the blue kitchen it's heads down
10:18as Welsh rugby legend and team leader Alan Wyn Jones
10:22look at that
10:24tackles a four kilogram cod for the fish main course
10:28never filleted a fish this size
10:31never plucked a fish either
10:33I 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
10:45with that we've got asparagus and peas
10:48and maybe a fennel sauce
10:50sounds quite decadent
10:51I can see this on the table already
10:54team leader
10:56yeah
10:57in your element
10:58I 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 a 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
11:10how are the kitchen performing right now
11:12are they working together
11:13good good I think there's a quiet focus in here
11:15are they too scared to speak Alan Wyn
11:17is that the thing
11:18no not at all
11:19it's because they know what they're doing
11:21pop star Anthony Costa's first job
11:23is butchering five legs of venison
11:25for the meat ale pie
11:27to be served with celeriac mash
11:30and roasted vegetables
11:32Anthony has got himself a massive challenge
11:34making venison pie
11:35he's got haunch of venison
11:37now haunch of venison
11:38is notoriously tough
11:39if not cooked properly
11:41never cooked venison before
11:43it's a new challenge
11:44and er
11:45it's a bit of a nightmare
11:47my butchery skills ain't great at the moment
11:49I'm literally butchering it
11:50isn't I Chris
11:51you know what I mean
11:52that looks alright
11:53on the veg section
11:54reality TV star and racing pundit Chris
11:57has already peeled a mountain of parsnips
12:00to accompany Anthony's pie
12:02things achieved in the kitchen so far
12:04I think I'm well ahead of the rest of them
12:07but Alan Wynn has also delegated him the vegetarian quiche
12:12with red cabbage slaw
12:14which is yet to start
12:16medieval quiche
12:18really?
12:19the knights of the round table
12:21a quiche?
12:22excuse me
12:23Sir Galahad
12:24what do you fancy for lunch?
12:25oh I think I'd like some quiche please
12:27I'm not quite sure about quiche
12:29it's left up to actor Katie McGlynn
12:32to deliver the finale of the blue team's menu
12:35dessert
12:36a pear sponge
12:38stick it toffee pudding
12:40as well
12:41as well?
12:42yeah
12:43I think you might find that the other team
12:45may be considering two desserts as well
12:47yeah
12:48right we need to do that then
12:50this reminds me of my family at Christmas
12:54going not one pudding but two
12:56but we are potentially looking at a battle
12:59of the sticky toffee pudding and custards here
13:02and I as Queen
13:04am delighted
13:06how come you're in the corner by yourself doing two puddings?
13:09well
13:10it's just how we work
13:11Chris seems to just get the veg in high
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
13:26in the red kitchen
13:27it's Alfie and Ashley whose heads are on the block
13:30I don't want to put pressure on you
13:32but should this pork not have met heat by now?
13:35I think we're going to put it in
13:3620 minutes maybe
13:37yeah
13:38pork needs to be just right
13:40the flesh needs to be succulent
13:42but there has to be a beautiful crackling along the top
13:45difficult thing to get right
13:47just conscious that we might have put it in too soon
13:50so I don't want to dry it out
13:52while 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 encroote
14:07every time you think you've got them all
14:09there's just another little cheeky one in there somewhere
14:12and as Dawn has moved Jamie onto the vegetarian dish
14:15so take the onions
14:18in butter or oil
14:19in oil
14:20in oil
14:21and then in goes the barley
14:23you hold it 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
14:36is the last thing they eat
14:38it's got to leave a lasting impression
14:40it's halfway through cooking time
14:46but Anthony's only just finished butchering the five venison haunches
14:50for 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've got to 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
15:14before 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
15:29as 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
15:42crust is done
15:43sauce for the fish
15:44we've got some garlic
15:45and onions going through white wine now
15:47and we're going to add fennel and lemon
15:49the 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
16:04Winnie knows I've got some big biceps on me
16:06so I see what he's doing
16:07on dessert the sticky toffee pudding
16:10may be ready for the oven
16:12in you go
16:13but Katie has also promised a pear sponge
16:16what else to do
16:18well I need to speak to head chef
16:20because he wanted pears
16:21but I'm worried about time
16:22and 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
16:35and it's going fast
16:37it's going fast
16:38it's going fast
16:39it'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
16:49and throughout its rich history
16:52it's hosted lavish banquets for royal visitors
16:55lords and ladies
16:56and now medieval enthusiasts
16:59back in the medieval times
17:01you might have had 16 or 20 courses at a royal banquet
17:06they would have eaten things like
17:08venison, wild boar, pheasant, root vegetables from the ground
17:13luxury items for desserts might be honey, spices
17:17food would be always intertwined with entertainment
17:21there'd be all sorts of music, dancing, singing
17:27huzzah!
17:28the 80 people that are coming today
17:30they enjoy this
17:31they enjoy the entertainment
17:32they enjoy getting dressed up
17:33they enjoy being immersed in the moment
17:35where's the food?
17:36these celebrities got a massive challenge on their hands
17:39so what happens in those kitchens today is really important
17:46but behind the scenes
17:48one out everybody
17:49jeez!
17:50one out so you move out
17:52the 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 it up
18:03and while Jamie muddles his way through his first risotto
18:07just got to add the mushrooms and a few herbs
18:10Alfie and Ashley are both still focused on their meat main
18:15just really quickly as an observation
18:17at the moment nobody's on dessert
18:20that's concerning me
18:21yeah alright
18:22there's two people still doing one main course
18:24so one of you is going to split off onto dessert is it?
18:27ok
18:28because otherwise you're out of time
18:29ok
18:30it's now starting to get lively
18:32Dawn's realise that they are running short of time
18:34who's doing sticky toffee?
18:36I'm starting the ingredients now
18:39alright great
18:40there has to be priority now
18:41desserts need to take priority for a minute ok?
18:43yeah
18:45over in the blue kitchen with 45 minutes to go
18:49where's the venison pie pudding?
18:51they've also hit a problem
18:53it's not even cooked
18:54did you not fry it?
18:56yeah
18:57fried it for ages
18:58the meat's not cooked
19:01look it's raw
19:02the veggies aren't cooked
19:04what temperature is the oven on?
19:05180
19:06it's 100
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
19:20and you've got to get that in the oven ok?
19:21yeah
19:22what's happened is it's just my timings
19:24like the oven like
19:26mucked it up for me
19:28like it's just gutted
19:30absolutely gutted man
19:31I'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
19:43once 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
19:52so
19:53I'm going to get the blue cheese on there now
19:54and we've got this lovely mix here
19:56because you want 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
20:07the cherry
20:08almond
20:09custardy
20:10sponge
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 alright
20:18blue team is behind
20:21but the red team is also behind
20:23I need to get the salmon in the oven
20:26jeez
20:27the fact is that 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 a full scale medieval chaos
20:36ahhhhhhhhhhhhhhhhhhhhhhhhh
20:42while disorder reigns in both kitchens
20:4680 hungry merrymakers are arriving at the banqueting hall
20:55my friends welcome to Kuma Bay
20:57I've been coming here for over 19 years. Honestly it's a brilliant atmosphere. I'm really interested to see what they're going to come up with. Maybe something quite hearty tends to be the sort of fare that you tend to get.
21:15I have high expectations of today's banquet. When 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 ta-ta-ta.
21:36A little bit of stress, a little bit of stress. I'm a singer. I shouldn't be doing this.
21:41Yo, do you want me to do sticky toffee pudding or help out with this?
21:43No, let's help out with this, man. Can you get us the figs?
21:46Do you think we haven't got a sticky toffee?
21:48Well, it's a lot of...
21:49All right, let's forget the sticky toffee but we need to take it off the list. So, let's caramelise more fruit.
21:54The red team are feeling panic mode. They've realised that time is slipping away. They're going to ditch sticky toffee pudding.
22:01No one's going to know. Oh, no, it won't come off. That's not fair.
22:08The blue team is also far from ready to go.
22:11Guys, I need to tell you something. Once that pie's in the oven, you literally have 20 minutes.
22:15All right, pies are going in.
22:20Bye-bye, pie. Don't want to see you again.
22:26With service fast approaching, both teams are falling further into disarray.
22:31This reminds me of all the gear.
22:34No idea.
22:35I mean, there's a panic, you know.
22:38Where's your quiche?
22:39Quiche, I've moved it because we've cut that oven down a bit.
22:41So I thought I'd get it.
22:42That oven's off.
22:43This is off?
22:43That oven's off.
22:44Oh, jeez.
22:45Why are you moving the quiche?
22:46Well, 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 because you have to carry all the food over to where you're going to be serving.
23:02How are the tartans looking?
23:03Let me just check that, sorry.
23:06Tommy's rumbling now because I know it's coming.
23:08Plenty meat is what I'm looking for, basically.
23:12Let's do it properly.
23:13Plenty meat.
23:15With minutes until service, Alfie checks the pork loins.
23:20Does this look done?
23:24It's not cooked.
23:25We have to get the meat back in the oven.
23:29They just need a tiny little bit more.
23:31Two of them are a bit under.
23:33Last thing you want is, like, undercooked pork.
23:36Three minutes.
23:37Dawn, your first lot of pork will go across and somebody's going to have to come back to the last lot of pork.
23:44I mean, that all looks cooked to me.
23:46It's got to come out now, hasn't it?
23:48Guys, we ready to go?
23:53I'm happy with the pies.
23:54I mean, they're not perfect, but they're very medieval, as they would have it back in the day.
23:58Where the hell is this going, man?
24:01All right, guys, we need to get over there.
24:03Can we have a look to see if it's cooked?
24:05Well, 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.
24:10Well done, well done, well done, well done.
24:18Greetings, townspeople.
24:20Sir!
24:23Welcome to the court of Queen Grace.
24:25I have brought the chef to introduce the banquet.
24:30Hello.
24:30You all look gorgeous.
24:32And this is by far your superior menu for the day.
24:36On the blue team, it may not be superior, but it's made with love and a lot of effort.
24:42Well, someone's got to sell it, haven't they?
24:43With menus proclaimed, the medieval feast can begin.
24:51Ready, guys? On the way now. Let's go.
24:53All right, guys, it's time to serve.
24:55Woo! Welcome!
24:58Where are you going?
25:00Are you vegetarian or are you meat?
25:02Meat.
25:03The banqueters make a beeline for the blue team.
25:07An Anthony's venison pie.
25:09Are you having a good day, ladies?
25:10Served with celeriac mash and roasted vegetables.
25:15Here we go.
25:16Hi, look. Have a venison pie, please.
25:19Fries popular, I love it.
25:21Another one for you, mate.
25:21Ah, buzzing.
25:25The pastry was flaky but really flavourful.
25:28The venison, a bit of alcohol in there, maybe?
25:30That gave it a bit of a kick. I really enjoyed it.
25:32I did find it a bit tough in terms of the meat,
25:36but other than that, it was really good.
25:37They made their own pastry, which is good.
25:40The gravy is nice and thick, it's well-flavoured.
25:42The venison itself is still a little bit tough.
25:45But then, the vegetables are delicious.
25:48Considering it was almost a disaster,
25:50they pulled it back from the brink.
25:52Er, cod.
25:54Cod.
25:54Oh, here we go.
25:55Hey, the first cod pad.
25:57There we go. Yes.
25:59Well done.
26:00Blue team leader Alan wins cod with a herb crumb,
26:03beans, peas, asparagus,
26:05and fennel dill and chive sauce...
26:08Er, just the sauce for the fish as well.
26:10..is also starting to tempt some feasters.
26:13In a good flow, I think we've had an early surge in the pie.
26:15There's a few people that are trying the cod.
26:18It's really good.
26:20All the crumb and the sauce with it, it's really tasty.
26:23Normally, fish can be a bit bland,
26:24so with the herbs, it sort of takes it to another dimension.
26:28It's a kaleidoscope of different tastes.
26:31His fish is cooked really, really well.
26:33The flavours are great.
26:35That crumb, it's packed with herbs.
26:38The fennel sauce, it's quite thick, but again, full of herbs.
26:42That is a good plate.
26:44Hi.
26:45How are you doing?
26:46Would you like some pork?
26:47Yes, please.
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.
26:57The pork's really popular because it is so perfect, Alfie.
27:01Right, OK, I'm going to have to watch the portion size now
27:04because the queue is just through the door.
27:08Right.
27:08The pork was cooked to perfection,
27:11crackling, as crisp as I've ever had,
27:14and I would expect a king or a lord would be happy.
27:18The gravy was absolutely delicious.
27:19I probably would have had a side glass of that
27:21just to go with the meal, to be honest.
27:23It was very tasty.
27:24In fact, I'd quite like a second portion.
27:29I tell you what, they've got it right, haven't they?
27:31Yeah.
27:31Juicy, moist pork, crackling, Alfie's amazing gravy.
27:36This is a big, hearty, carvery dinner.
27:39I think this is a really good effort.
27:41Would anybody like the trout?
27:43The trout is delicious!
27:46After a slow start...
27:47Somebody have the golden trout!
27:49..team leader Dawn's trout on croot,
27:52with swede and carrot mash, veg and fennel and herb sauce,
27:56is starting to win over the crowds.
27:58It was very, very good.
28:01A nice, crispy top to it.
28:03The vegetables were well-seasoned and really well-cooked.
28:07It was a delight in the mouth,
28:09and the pastry was nice and crisp.
28:11It was just delicious.
28:14The pastry is beautiful and thin.
28:17The trout is so soft,
28:20and just a real whack of dill going through it.
28:23I think she's done a great job.
28:25Any vegetarians?
28:27I'm meant to be plating up vegetarians,
28:29but as there are none, I'm going to admire the costumes.
28:32Both teams are struggling to find takers for their veggie options.
28:36We've also got a really lovely pearl barley risotto,
28:39if anyone would like that.
28:40Yes.
28:40Yes, that's for you.
28:41It's the red team's pearl barley, mushroom, white wine
28:44and saffron risotto that gets the first order.
28:48I'm not a massive fan, normally, of mushroom,
28:50but it was actually just right,
28:51with your creamy, with your soup, like Ripley,
28:53which is that now, and it's been.
28:54Got the mushroom flavour,
28:56but we've also got that creamy, risotto-y texture coming from it.
29:00It was absolutely delicious.
29:03Nutty pearl barley, woody mushrooms,
29:06very, very happy indeed.
29:07It sounded really unappetising.
29:10But to get the wine in there,
29:11to get the saffron and the rest of the seasoning was inspired.
29:15Any vegetarians or not?
29:17As the queues go down,
29:19Chris finally gets some interest
29:21in his mushroom and blue cheese quiche
29:23with red cabbage slaw.
29:26We're going to add some venison pie as well on the plate.
29:28Oh, OK.
29:28Pile her up.
29:29They wanted the quiche,
29:31but they also wanted a little bit extra,
29:33so I was just being generous.
29:36Oh, I am a quiche eater.
29:38That's the type of guy I am.
29:40It's very tasty, lovely, savoury pastry.
29:43Really enjoyed it.
29:44I don't normally go for blue cheese,
29:46but this is really nice.
29:47Is there any left?
29:48Can I have another one?
29:51I'm not sure they ate quiche in the late Middle Ages.
29:54However, Chris has made a quiche
29:56that the Women's Institute
29:58would be absolutely overjoyed with.
30:01Strong, salty blue cheese, woodiness of mushrooms,
30:04great pastry underneath.
30:05Good on him.
30:07With savouries finished,
30:08it's time for the battle of the puddings.
30:1150 portions.
30:12Let's do it.
30:12I'll take some sauce.
30:14The mains are all sorted.
30:17It's my time to shine with the desserts.
30:19Subjects, pudding is served.
30:27Sticky toffee, anybody?
30:28It's busy over here.
30:30Sticky toffee.
30:31Katie's sticky toffee pudding with custard and caramel sauce
30:35is an immediate hit among the medieval diners.
30:38You can't go wrong with a bit of custard, can you?
30:42It's absolutely 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.
30:51It's got a really crispy, crunchy top,
30:53but you really get the chunks of the dates in the sponge.
30:56But the sponge is then still light.
30:59It's sticky, it's chewy.
31:01She was feeding a crowd.
31:03She needed something that would draw them,
31:04and it really did.
31:05What's not to like?
31:08While the red team's tarte-tarte-tarte does steady business,
31:11Katie's second almond sponge with cherries and custard
31:15is proving popular.
31:17It's very light and very delicious.
31:20The almond gave a nice little crunch on the top.
31:22The almond sponge with the cherries was very thick, well-y.
31:25The custard was really lovely.
31:27I could have probably drenched the entire plate of custard, though.
31:30I love Katie's ambition.
31:33She's stepped up to the plate in the semi-finals.
31:35I think it's really delivering on almond and cherry flavours.
31:39I could happily eat the whole bowl
31:41and so did dozens of other people.
31:45Over on the red team,
31:47Alfie tries a new tactic
31:48to sell the final portions
31:50of the fig and berry tarte-tarte-tarte with custard.
31:53We have a better dessert over here, ladies and gentlemen.
31:56Just come over here.
31:57We really do.
31:58And I'll sing you a song as well.
32:00Oh, lare, oh, pandare, oh.
32:06Now, come and try our dessert.
32:08Yay!
32:08The pastry was really crispy.
32:13The berries in there, fantastic.
32:16The figs were cooked beautifully.
32:18Really nice balance between that and the custard.
32:21It was exquisite.
32:22I really, really enjoyed it.
32:25They didn't do the sticky toffee pudding.
32:27They ran out of time.
32:28But the tarte-tarte, I really like the flavours.
32:31The natural sweetness of the figs.
32:33The custard is really, really good.
32:35So good, the Queen's consumed all the custard.
32:38That is very good custard.
32:40Very good custard.
32:44We did it, guys!
32:45We did it!
32:46We did it!
32:47Well, I'd say.
32:49This was a massive start to the semifinals.
32:53It was a bit chaotic in part,
32:55but 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.
33:07A little tense at times,
33:09a little stressful,
33:10but, you 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,
33:21and I feel like, um,
33:22I feel like I'll 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 we have to make a really tough decision.
33:32Welcome back, celebrities.
33:55Your brief today is to cook us a pie.
34:00A pastry case filled with something delightful and delicious,
34:05served with a garnish and a sauce.
34:08Give it everything,
34:11because at the end of this,
34:13two of you will be going home.
34:15One hour, 40 minutes.
34:18Oh.
34:19Let's cook.
34:20Let's go, gang.
34:25I love pies.
34:27Is it sweet?
34:28Is it savoury?
34:29Pies can be so different.
34:32They've got to make a pastry,
34:33they've got to make a filling,
34:34and it has to be done with aplomb.
34:39OK, let's go.
34:41I think this dish has to be really tasty today.
34:43I think the competition is getting more fierce,
34:47and everybody wants to win out there.
34:50Jamie Lamas, a pie.
34:52Now, this is a popular dish in the North West.
34:54It most certainly is,
34:56but I'm going to put my own spin on it,
34:58so my favourite dish is beef stroganoff,
35:00so I'm making a beef stroganoff pie.
35:05Beef stroganoff,
35:06classically made with fillet steak,
35:08mushrooms, brandy, onions and cream,
35:11going into a pie,
35:13and he's going to 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
35:44to not be able to take part in the last challenge,
35:47and I've just got to make sure
35:49that my pie is strong enough
35:50to keep me in the competition,
35:52despite the fact I wasn't there to join in.
35:57So lovely to have you back in the MasterChef kitchen.
35:59Thank you. Good to be back.
36:00Um, which way are we going, Ginger?
36:02We are going sweet.
36:02I'm making a rhubarb and raspberry Swiss meringue pie.
36:06What pastry are you making?
36:07I'm making a shortcrust pastry
36:08with a watermelon and herb salad
36:12and a sweet basil pesto.
36:15Whoa.
36:16Yeah.
36:16This is quite an interesting combination.
36:18There are so many risky elements
36:22to what Ginger is doing.
36:24The pastry needs to be thin and crisp.
36:27That rhubarb and raspberry
36:29needs to be zinging with flavor.
36:32And that meringue needs to be perfectly judged.
36:35I've got to keep it moving
36:37or it'll cook like scrambled egg.
36:39Why would you attempt something like Swiss meringue,
36:41which is so difficult?
36:42It's fun to learn to do a new thing
36:43and add a little bit of jeopardy to my life.
36:45Why not?
36:47The meringue, for me, is the biggest concern.
36:49If it's not set,
36:50we've got ourselves an egg white omelet
36:52across the top of our tarts.
36:54It's going to be a lot of whisking today
36:56and I just hope the hairstyle can take it.
36:59It's just a bit of a slog, to be honest.
37:06Oh, look at this.
37:07Chris, you're butchering a bird there.
37:13Yeah.
37:14This is the partridge bird
37:15and I've got a pheasant here as well
37:17so we're having a nice game pie today.
37:18So this is almost like,
37:20reminds me of a home.
37:21It's nostalgic.
37:22It brings me back to the Cotswolds.
37:23Being on the farm,
37:24we've got thousands of pheasants
37:26and partridge kicking around.
37:27We might as well make the best of both of them.
37:31Game notoriously goes dry very, very quickly.
37:34He's got to be careful
37:35that it's nice and soft and succulent.
37:38There's only a lid on the Christmas pie.
37:40There's not a bottom
37:41and that concerns me.
37:42It seems to me right now
37:44we might have a stew with a pastry top.
37:53I'm doing a salt beef, corned beef hash sort of pie.
37:57It was something I grew up eating as a kid.
37:59My mum used to mix up the corned beef
38:01with the mashed potatoes
38:02and bake it and it would be cheese on top
38:03and it was beautiful.
38:07My mum, she's 92
38:09and she raised nine children
38:11and fed us all very well.
38:14So it's my time to sort of say thanks for the education.
38:19This is a big bowl pie.
38:20Blandness is coming from the potatoes
38:22and short crust pastry
38:24but then inside that filling
38:26there is a load of flavour.
38:28We've got blue cheese.
38:29Then we've also got corned beef out of a tin
38:32which is quite fatty
38:33and salt beef being lovely and stringy
38:36and really, really rich.
38:37It's a big old pie.
38:40He needs a big jug of gravy
38:41to make sure we've got moisture with that pie.
38:44Until I was ten, I was raised by my grandparents
38:50and they were East Londoners.
38:52So when I got this challenge,
38:54I went immediately to pie, mash and liquor,
38:56traditional East London food.
38:57So it's a posh version of that.
38:59So you have got a ham, celeriac and tarragon pie
39:06with sumac mash and mustard and parsley sauce.
39:11I love how you push yourself.
39:12Look, I think there's a pie and then there's a pie
39:15and I really wanted to make something special.
39:19Don's making a petivio.
39:20It's an elegant, glossy, dome-shaped pie.
39:24It's something you get in the finest restaurants
39:26and not easy to do.
39:29We've got layers here of mustard and ham.
39:32We've got celeriac, which is going to be nutty and woody.
39:35Whole thing covered in a rough puff pastry, looking smart.
39:38Parsley sauce being the liquor
39:40that's used with a classic East London pie.
39:43I really love this pie.
39:45It's like a baby of mine.
39:47And so if I mess it up, I'll be devastated.
39:49But I'm so excited.
39:50I think it's going to go well.
39:53Celebrities, you are halfway.
39:56The biggest challenge of our pie today is
39:58I don't know if any of it is going to work.
40:00I'm trying to bring my Caribbean roots to pie making,
40:03but it's not a tried, tested and proven recipe.
40:07It's something I have literally made up.
40:11I'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,
40:19but you're using lamb instead.
40:20Yeah.
40:21I mean, I wanted to cook curry goat,
40:22but I didn't have enough time to get it cooked.
40:25He wants the lamb to take on the flavour of curry goat.
40:28That 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?
40:36Um, it'll be one today.
40:48Anthony, what is cooking today?
40:51A pear tart with cherry and amaretto compote
40:54with ginger-infused clotted cream.
40:56So is the pear sitting in a sponge?
40:58It's in an almond sort of frangipan sort of vibe, yeah.
41:03Because I've always struggled up and down with weight,
41:05so today is like a bit of a sod it.
41:08Let's just go for it.
41:12Poaching pears is deceptively difficult.
41:15It has to have lost all of its bite, but it can't be mushed.
41:20Frangipan, a mixture of eggs and butter and almonds
41:22all whipped up together, goes into the sweetcrust pastry case.
41:26Pears go across the top of the frangipan.
41:29That could be absolutely delicious.
41:32But frangipan is quite dense.
41:34He's got to make sure that frangipan is cooked all the way through.
41:41Ah, as 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.
41:49Alan Wynn's making a chicken, leek and panchetta pie.
41:54It's traditional, it's not breaking any boundaries,
41:58but it's a classic for a reason.
42:00What's the inspiration behind the pie?
42:02Well, I was going to do something like steak and kidney.
42:05You know, the odd trip to the chip shop is usually...
42:07That would be my go-to, but chicken, leek, panchetta,
42:11fan of bacon, obviously leeks are synonymous for whales.
42:15I'm so looking forward to this pie.
42:16Wow, OK, no pressure, thanks.
42:17My, my, Katie, I spy apple pie.
42:26Yeah, well, an apple tartatam.
42:29An upside-down pie.
42:30Yeah.
42:31Well, it's a French pie.
42:33I used to go into France with my mum,
42:35and I'd love all the croissants, the crepes.
42:37Like, I love French food, French pastries.
42:39A great apple tartatam, big pieces of apple,
42:46puff pastry across the top,
42:47and 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,
42:57and we will have apple sauce on top of a piece of pastry.
43:02Two people go home today.
43:03Yes.
43:04How do you feel about it?
43:04I'm nervous, but I'm just going to keep calm
43:08and do what I do best, which is desserts.
43:13Come on, little pies, don't let me down.
43:15OK, so that's ten minutes to go.
43:17Some of you are really going to have to get a move on now.
43:24Mmm, I don't know.
43:25I think it's all right.
43:28Just got to get it all put together,
43:30and then I'll be fine.
43:34Oh!
43:36It's cooking, and we are moving and shaking.
43:40Oh, stressful, mate.
43:41Yeah?
43:42Yeah.
43:43Looks good, though.
43:44You have just five minutes, everybody.
43:46Five minutes left.
43:52I think that's bloody perfect.
44:00Those look amazing.
44:02Shut up, pal.
44:02Still time to drop off.
44:06Quick, on a plate, please.
44:07Literally, you've got 60 seconds.
44:10Come on.
44:11Let's go.
44:20That's it, celebs.
44:21Time's up.
44:26OK.
44:27Like, no matter how much you practice, it's still always awful.
44:33Jamie, come on.
44:35Come on, Jamie.
44:38It's like standing in front of the headmaster and headmistress at school.
44:41That's exactly what we were hoping for.
44:42First up is Jamie, who's made a beef stroganoff pie with chimichurri sauce and corn ribs.
44:56Jamie, you've made lard pastry.
44:58It's a great classic pastry.
45:01That's fantastic result.
45:02Your steak is tender and melt in your mouth.
45:05I love the little bits of mushroom through the whole thing.
45:07I've definitely got the flavour of beef stroganoff.
45:10I love the chimichurri.
45:13To cut through the beefiness with this sharpness, the vinegary-ness.
45:18The ribs, I love them as a side.
45:20This is really lovely cooking.
45:25They 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.
45:35Inspired by her East End grandparents and traditional pie mash and liquor,
45:40she's made a gammon, mustard, celeriac and tarragon petivier,
45:45served with sumac mash, peas and parsley sauce.
45:49Dawn.
45:58Ace.
45:59Ah, thank you.
46:00Puffed pastry, lovely and flaky and crispy.
46:04A ferocious amount of mustard in there with that sort of salty gammon.
46:06The woodiness of celeriac is wonderful.
46:09Great sauce.
46:10Rich, creamy, full of parsley.
46:12Delicious.
46:13I'd pay money for it.
46:15Outstanding.
46:17I love that you've taken...
46:19pie and mash, this East End thing, but then given this fancy spin on it,
46:25it's really beautiful.
46:27I feel like I brought me to old school East End.
46:37I think my Nana and Pop would have enjoyed the pie.
46:41Having grown up on a farm surrounded by game,
46:43Chris has made a pheasant, partridge and bacon suet pastry pie
46:48with honey-roasted carrots and parsnips and a port and redcurrant jelly gravy.
46:53I think the game inside the pie is quite tough.
47:00Yeah.
47:01I do like your pastry, though.
47:03It's not perfect.
47:05It doesn't even cover the whole of the pie.
47:08No.
47:09But, not a bad effort.
47:12I've got a few problems, I'm sorry.
47:14Yeah, that's fine.
47:15The sauce is really sweet.
47:17It is the flavour of sweet port, thingamide cornflour,
47:20and there's not enough filling in the pie,
47:22and the pastry is almost like a cheese cracker,
47:24rather than it being a pie top.
47:26But, your veg are cooked really beautifully.
47:29I like those.
47:30Thanks.
47:33A bit deflated.
47:35I went in there, I thought pies were easier than that.
47:38But, hey, we tried.
47:39We soldier on, as they say.
47:42Inspired by his mum's corned beef hash,
47:45Alfie's shortcrust pie is filled with corned and salt beef,
47:49potato, cauliflower and blue cheese,
47:51with buttered radishes and onion gravy.
47:56This is just extraordinary.
48:01It has all the taste of corned beef hash,
48:05when I was a little girl.
48:07There's lots of lovely creamy potato in there,
48:09and then the richness of a blue cheese.
48:12I love the gravy.
48:14It's a really beautiful pie.
48:17Honestly, best thing you've cooked in the competition.
48:20Yeah.
48:20Go and open yourself a pie shop, my friend.
48:23That is fantastic, with a capital F.
48:26I was blown away by that.
48:30Quite emotional, actually.
48:32I think my mum would be very proud of it, yeah.
48:34I'll make it for her next time I go home.
48:36As a nod to his Caribbean heritage and his love of curried goat,
48:43Ashley is serving a curried lamb shortcrust pie
48:46with whisky gravy and fruity coleslaw.
48:49Lovely thickness of pastry surrounding the whole pie.
48:56Inside there, you've got really wonderful tender pieces of lamb.
49:00You marinate that lamb,
49:01and you've got that sort of reminiscence of curried goat,
49:04but those spices definitely need to be cooked out more.
49:07They're just sort of powdery, rather than being rich and fragrant.
49:10Yeah.
49:11I probably got the soggier pie,
49:14so my pastry maybe wasn't as crisp,
49:17but the gravy is rich, nicely scented.
49:20I love the slaw.
49:23That is heaven.
49:24To be honest, I'm glad that's over.
49:29It could have been better,
49:30but it definitely could have been a lot worse,
49:32so let's see if it's enough to get me through.
49:35Alan Wynne has made a chicken, leek and pancetta shortcrust pastry pie,
49:40served with tender stem broccoli and crispy pancetta,
49:43and a chicken and pancetta gravy.
49:45Alan Wynne, you've created a pie
49:54that if I was in an expensive bakery,
49:58I'd part with a large amount of money for.
50:00It's beautiful, glossy.
50:03The chicken is wonderful, but plenty of lovely, rich leek.
50:07I think the broccoli's ended up a bit limp,
50:09but the star of the show is the pie,
50:11and it's a very good one.
50:14Fantastic crust.
50:15Wonderful filling.
50:17This is crowd-pleasing, fantastic food
50:20with real elegance and sophistication.
50:22Thank you very much.
50:26Yeah, feeling good.
50:27The brief was a pie.
50:28I got a pie out there,
50:30and, yeah, I'm pleased with that.
50:35Ginger's sweet pie is filled with rhubarb and raspberry curd
50:39and topped with Swiss meringue,
50:41served with watermelon and herb salad
50:44and sweet basil pesto.
50:51I've got to say to you, Ginger,
50:53I was really concerned about this,
50:56but you made Swiss meringue,
50:58and it's beautiful.
51:00It's holed up really nicely,
51:01almost like a soft marshmallow.
51:04Your pastry, thin and crispy on the bottom.
51:07Inside there, that curd,
51:08which is sharp with raspberries and rhubarb.
51:12It's unusual,
51:13technically really challenging,
51:15and I really like it.
51:18You've made this pesto,
51:20and it really looks like a chunky, savoury pesto,
51:23but it's not, it's sweet and there's mint.
51:25I 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
51:36that I had left in my body after not being well this week,
51:39but I'm just so relieved.
51:42Bad, immediate bad.
51:45Immediate bad.
51:48Anthony is serving a poached pear and frangipan sweet shortcrust pie
51:53with amaretto and cherry compote
51:55and ginger-infused clotted cream.
52:01Your pastry is great.
52:03It's nice and crumbly and crisp.
52:05The frangipan, it's a bit dense and it's a bit rubbery.
52:09The big issue for me is the pear.
52:11Those pears are hard still,
52:13and the core is still inside it.
52:16All you had to do was cut that pear in half,
52:18and it would have cooked all the way through.
52:20These big, boozy cherries are just a joy.
52:25The cream definitely could have done with more of a whack of ginger.
52:29The pie itself, it's not perfect, you know that,
52:32but it's wholly edible.
52:37I'm very disappointed.
52:39It was the pear.
52:40It was just plonked on.
52:41But it is what it is.
52:44It's hard, isn't it?
52:45Yes.
52:45Wow.
52:47Finally, it's Katie.
52:50Inspired by her love of French pastries,
52:52she's made apple tartatin,
52:55served with almond and vanilla creme fraiche,
52:58crisped apple slice and caramel sauce.
53:01Your rough puff pastry is lovely and crumbly,
53:09almost like shortbread crumbly.
53:12And your caramel sauce,
53:13you bottle that and sell that.
53:14Really lovely warmth in the back of my throat.
53:17My issue here is that the apples have disappeared.
53:20Yeah.
53:21They've got to gone.
53:23And I've got myself a caramel pie.
53:25There are lovely things on this plate.
53:29That almond cream is inspired.
53:32It does look really messy.
53:34But somewhere underneath all this chaos is a good tart tartan.
53:39It's always chaos, isn't it, Grace?
53:41Yeah, it is.
53:42There's always chaos.
53:42I'm a little bit gutted about the apples, I'm not going to lie,
53:48and the presentation.
53:50But it tasted good,
53:53and that's what desserts are all about.
53:54An extraordinary start to the semi-finals.
54:00Nine very different pies,
54:02each with a different story.
54:04Fascinating.
54:05Well done, everyone.
54:07Well done, guys.
54:08It's hard work, isn't it?
54:09Pastry is hard work.
54:11We had some absolutely delicious pies.
54:14Dawn,
54:17Alan Wynne,
54:19Ginger,
54:22Jamie,
54:24and Alfie all going through the next round.
54:26Don't you feel like the competition just really stepped up?
54:30Every time you cook it, it's like being in a battle, isn't it?
54:32Yeah.
54:33It is, isn't it?
54:34That gives us five through to the next round.
54:36We've only got two places left.
54:38This is incredibly tough.
54:39So 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.
54:50We'll see.
54:51Because I know I'm so much better than that,
54:54it would be quite a disappointing way to end the journey.
54:57What am I doing?
54:58Why am I doing it?
55:00I don't know.
55:01But I absolutely love it.
55:03And 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,
55:13I will keep pushing forward.
55:17Good luck, guys.
55:25Celebrities,
55:27a decision
55:27has been made.
55:31The first celebrity leaving us.
55:33is Chris.
55:40Yeah.
55:42Chris,
55:42thank you so very much indeed.
55:44Well done, Chris.
55:45Thank you, Chris.
55:46See you later.
55:47Bye-bye.
55:48Bye-bye.
55:52The second celebrity leaving us
55:53is Anthony.
56:02Anthony,
56:03I'm so sorry.
56:05Love you all.
56:07Thank you,
56:08Anthony.
56:08Thank you,
56:09Grace.
56:09Thank you,
56:09John.
56:11Bye,
56:12loves.
56:12I knew it was my time to go today.
56:16Everyone was just unbelievable.
56:19Can't cry about it.
56:20I've had a brilliant time.
56:23It's a shame that my journey's ended today.
56:25I'm obviously sad to be going home,
56:29but to be honest,
56:30probably expected.
56:32I've learnt so much.
56:34It's been great fun.
56:35It's been an amazing experience.
56:41And then there were seven!
56:43Come on.
56:46Oh, my God.
56:48I never thought I'd be studier
56:49saying I'm in the final seven of MasterChef,
56:52I'll be honest.
56:53But I'm still standing.
56:55I'm absolutely over the moon.
56:57I'm going to have to bring my A-game,
56:59I think.
56:59And hopefully,
57:00you know,
57:01the other guys have an off day.
57:05There's definitely more to come.
57:07I'm going to come back bigger,
57:08better,
57:09stronger,
57:09harder,
57:09faster,
57:10all of those things.
57:14Next time,
57:15the pressure reaches new heights
57:18as the celebrities take on the recipes
57:22of one of the country's most iconic
57:24Italian chefs.
57:26Hallelujah,
57:27we've done it.
57:27Ha, ha, ha.
57:29Before battling for a place
57:30in the final six.
57:35I love it,
57:36I love it,
57:36I love it.
57:36I love it,
57:37I love it.
57:38I love it.
57:38I love it.
57:39I love it.
57:39I love it.
57:40I love it.
57:40I love it.
57:40I love it.
57:41I love it.
57:41I love it.
57:41I love it.
57:42I love it.
57:42I love it.
57:42I love it.
57:42I love it.
57:43I love it.
57:43I love it.
57:43I love it.
57:44I love it.
57:44I love it.
57:45I love it.
57:45I love it.
57:46I love it.
57:46I love it.
57:47I love it.
57:48I love it.
57:48I love it.
57:49I love it.
57:50I love it.
57:50Transcription by CastingWords
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