- 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
20:36ahhhhhhhhh
20:38ahhhhhhhhhhhhh
20:43while disorder reigns in both kitchens
20:4780 hungry merrymakers are arriving at the banqueting hall
20:55my friends welcome to kumabe
20:57I've been coming here for over 19 years
21:04honestly it's a brilliant atmosphere
21:07I'm really interested to see what they're going to come up with
21:11maybe something quite hearty
21:12tends to be the sort of fare that you tend to get
21:14I have high expectations of today's banquet
21:17when the king moans generally it doesn't end well for them
21:20there are just 30 minutes until service
21:25ahhhhh
21:27and in the red kitchen it's all hands on deck
21:29to get back on track with their neglected sticky toffee pudding
21:33and fig tart tartin
21:35a little bit of stress
21:37a little bit of stress
21:38I'm a singer
21:39I shouldn't be doing this
21:41yo do you want me to do sticky toffee pudding
21:42or help out with this
21:43no let's help out with this man
21:44yeah
21:45can you can you get us the figs
21:46do you think we haven't got a sticky toffee
21:48well it's a lot of it's a lot of it
21:49alright let's forget the sticky toffee
21:50but we need to take it off the list
21:52so let's caramelise more fruit
21:54the red team are feeling panic mode
21:56they've realised the time is slipping away
21:58they're going to ditch sticky toffee pudding
22:00no one's going to know
22:02oh no it won't come off
22:04that's not fair
22:06the blue team is also far from ready to go
22:11guys I need to tell you something
22:13once that pie is in the oven
22:14you literally have 20 minutes
22:15alright pies are going in
22:17bye bye pie
22:19don't want to see you again
22:23with service fast approaching
22:27both teams are falling further into disarray
22:31this reminds me of all the gear
22:33no idea
22:35I mean there's a panic you know
22:37where's your quiche
22:39quiche I've moved it
22:40because we've cut that oven down a bit
22:41so I thought I'll get it
22:42that oven's off
22:43this is off?
22:44that oven's off
22:45oh jeez
22:46why are you moving the quiche?
22:47what I thought this oven was on
22:48no it's off you galah
22:51ten minutes to go
22:53ten minutes
22:55you need to get everything in trays
22:57because you have to carry all the food
22:59over to where you're going to be serving
23:01how the tartan's looking
23:03let me just check that
23:04sorry
23:05the tummy's rumbling now
23:07because I know it's coming
23:08plenty meat
23:09is what I'm looking for
23:11basically
23:12let's do it properly
23:13plenty meat
23:14with minutes until service
23:17Alfie checks the pork loins
23:20does this look done?
23:22it's not cooked
23:24we have to get the meat back in the oven
23:27they just need a tiny little bit more
23:30two of them are a bit under
23:32last thing you want is like
23:34undercooked pork
23:36three minutes
23:37Dawn
23:38your first lot of pork will go across
23:39and somebody's going to have to come back
23:40to the last lot of pork
23:41I mean that all looks cooked to me
23:45it's got to come out now hasn't it?
23:47guys we ready to go?
23:53I'm happy with the pies
23:54I mean they're not perfect
23:55but they're very medieval
23:56as they would have it back in the day
23:58where the hell is this guy man?
23:59alright guys we need to get over there
24:01alright guys we need to get over there
24:02alright guys we need to get over there
24:03alright guys we need to get over there
24:04can we have a look to see if it's cooked?
24:05well me we've got to go
24:06alright
24:07I think by the time it's rested it's going to be absolutely perfect
24:10well done well done well done
24:17greetings townspeople
24:20welcome to the court of Queen Grace
24:25I have brought the chef to introduce the banquet
24:29hello you all look gorgeous
24:31and 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
24:40and a lot of effort
24:42well someone's got a salad with me
24:44with menus proclaimed the medieval feast can begin
24:51ready guys on the way now let's go
24:53alright guys it's time to serve
24:55welcome
24:57where are you going?
24:59are you vegetarian or are you meat?
25:02meat
25:03the banqueters make a beeline for the blue team
25:06an Anthony's venison pie
25:09are you having a good day ladies?
25:11served with celeriac mash
25:13and roasted vegetables
25:15here we go
25:16hey look have a venison pie please
25:18pie's popular I love it
25:20another one for you mate
25:21oh I'm buzzing
25:25the pastry was flaky but really flavourful
25:28the venison bit of alcohol in there maybe
25:30that gave it a bit of a kick
25:31I really enjoyed it
25:32I did find it a bit tough in terms of the meat
25:35but other than that it was really good
25:37they made their own pastry which is good
25:39the gravy is nice and thick it's well flavoured
25:41the venison itself is still a little bit tough
25:44but then the vegetables are delicious
25:47considering it was almost a disaster
25:49they pulled it back from the brink
25:51er cod
25:53cod
25:54oh here we go
25:55hey the first cod man
25:56here we go
25:57yes
25:58well done
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
26:08just some sauce for the fish as well
26:09is also starting to tempt some feasters
26:12in a good flow
26:13I 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
26:19all the crumb and the sauce with it
26:21it's really tasty
26:22normally fish can be a bit bland
26:24so with the herbs it sort of takes it to another dimension
26:27it's a kaleidoscope of different tastes
26:29his fish is cooked really really well
26:33the flavours are great
26:34that crumb
26:36it's packed with herbs
26:38the fennel sauce
26:39it's quite thick
26:40but again full of herbs
26:42that is a good plate
26:44hi
26:45how 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
26:53carrot and swede mash
26:55and red wine gravy
26:56the pork's really popular because it is so perfect Alfie
27:01right okay I'm gonna have to watch the portion size now
27:03because the queue is just through the door
27:07the pork was cooked to perfection
27:10crackling as crisp as I've ever had
27:13and I would expect a king or a lord would be happy
27:17the 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
27:22it was very tasty in fact I'd quite like a second portion
27:25I tell you what they've got it right haven't they?
27:30yeah
27:31juicy moist pork crackling
27:33Alfie's amazing gravy
27:35this is a big hearty carvery dinner
27:38I think this is a really good effort
27:40would anybody like the trout?
27:42the trout is delicious
27:44the trout is delicious
27:46after a slow start
27:47somebody have the golden trout
27:49team leader Dawn's trout on croot
27:51with sweden 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
28:13pastry is beautiful and thin
28:17the trout is so soft
28:20and just a real whack of dill going through it
28:22I think she's done a great job
28:24any vegetarians?
28:26I'm meant to be plating up vegetarians
28:29but as there are none
28:30I'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
28:38if anyone would like that
28:39yes
28:40that's for you
28:41it's the red team's pearl barley, mushroom, white wine and saffron risotto
28:46that gets the first order
28:48I'm not a massive fan normally of mushroom
28:50but it was actually just right with the too creamy
28:52with the soup like Ripley
28:53which is that now on the screen
28:54got the mushroom flavour
28:56but it 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, to get the saffron
29:12and 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
29:25we're going to add some venison pie as well on the plate
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
29:36I am a quiche eater
29:38that's the type of guy I am
29:40it's very tasty
29:41lovely 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 that the Women's Institute would be absolutely overjoyed with
30:01strong salty blue cheese
30:03woodiness 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
30:13let's do it
30:14I'll take some sauce
30:15the mains are all sorted
30:16it's my time to shine
30:18with the desserts
30:22subjects
30:23pudding is served
30:27sticky toffee anybody?
30:29it's busy over here
30:30sticky toffee
30:31Katie's sticky toffee pudding
30:33with 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
30:50it's got a really crispy crunchy top
30:53but you really get the chunks of the dates in the sponge
30:56but the sponge is then still light
30:59it's sticky
31:00it's chewy
31:01she was feeding a crowd
31:02she needed something that would draw them
31:04and it really did
31:05what's not to like?
31:07while the Red Team's Tarte Tatin does steady business
31:11Katie's second almond sponge with cherries and custard is proving popular
31:17it's very light and very delicious
31:19the almond gave a nice little crunch on the top
31:22the almond sponge with the cherries was very thick welly
31:25the custard was really lovely
31:27I could have probably drenched the entire plate of custard though
31:31I love Katie's ambition
31:33she stepped up to the plate in the semi-finals
31:35I think it's really delivering on almond and cherry flavours
31:38I could happily eat the whole bowl and so the dozens of other people
31:45over on the Red Team
31:46Alfie tries a new tactic to sell the final portions of the fig and berry Tarte Tatin with custard
31:54we 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
31:59now come try our dessert
32:07the pastry was really crispy the berries in there fantastic
32:14the figs were cooked beautifully
32:17really nice balance between that and the custard
32:21exquisite I really really enjoyed it
32:25they didn't do the sticky toffee pudding
32:27they ran out of time
32:28but the Tarte Tatin
32:30I 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
32:47we did it
32:48well I'd say
32:49this was a massive start to the semi-finals
32:52it was a bit chaotic in part
32:54but you can't fault how much they embraced this theme
32:58today to be cooking serving people from medieval times
33:03you don't do that every day do you?
33:05so 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
33:20and I feel like I just bring it on
33:23can't wait for the next challenge
33:25our celebrities have done a great job
33:27but they need to step up
33:29because very soon
33:30we have to make a really tough decision
33:53welcome back celebrities
33:57your brief today is to cook us a pie
34:00a pastry case
34:02filled with something delightful and delicious
34:05served with a garnish and a sauce
34:08give it everything
34:10because at the end of this
34:12two of you will be going home
34:15one hour forty minutes
34:18let's cook
34:20let's go gang
34:21I love pies
34:26is it sweet?
34:28is it savoury?
34:29pies can be so different
34:31they've got to make a pastry
34:33they've got to make a filling
34:34and it has to be done with aplomb
34:37okay
34:39let's go
34:40I think this dish has to be really tasty today
34:43I think the competition is getting more fierce
34:46and everybody wants to win out there
34:50Jamie Lomas
34:51a pie
34:52now this is a popular dish in the north west
34:54it most certainly is
34:55but I'm going to put my own spin on it
34:57so my favourite dish is beef stroganoff
35:00so I'm making a beef stroganoff pie
35:02beef stroganoff
35:05beef stroganoff
35:06classically made with fillet steak
35:08mushrooms
35:09brandy
35:10onions
35:11and cream
35:12going into a pie
35:13and he's going to serve that with corn ribs
35:16and a chimichurri
35:17a really spicy rich herby sauce
35:20what a fantastic idea
35:22Jamie 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
35:38right take a moment ginger please
35:41I was absolutely gutted to not be able to take part in the last challenge
35:47and I've just got to make sure that my pie is strong enough to keep me in the competition
35:52despite the fact I wasn't there to join in
35:57so lovely to have you back in the master chef kitchen
36:00which way we're going ginger
36:02we are going sweet
36:03I'm making a rhubarb and raspberry Swiss meringue pie
36:06what pastry are you making
36:07I'm making a shortcrust pastry
36:09with a watermelon and herb salad
36:12and a sweet basil pesto
36:15whoa
36:16yeah
36:17this is quite an interesting combination
36:19there are so many risky elements to what ginger is doing
36:24the pastry needs to be thin and crisp
36:26that rhubarb and raspberry needs to be zinging with flavour
36:31and that meringue needs to be perfectly judged
36:34I've got to keep it moving or it'll cook like scrambled egg
36:39why would you attempt something like Swiss meringue which is so difficult
36:42it's fun to learn to do a new thing and add a little bit of jeopardy to my life
36:45why not
36:46the meringue for me is the biggest concern
36:48if it's not set we've got ourselves an egg white omelet across the top of our tart
36:53it's going to be a lot of whisking today and 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
37:10Chris you're butchering a bird there
37:13yeah this is the partridge bird and I've got a pheasant here as well
37:16so we're having a nice game pie today
37:18so this is almost like reminds me of a home
37:21it's nostalgic
37:22it brings me back to the Cotswolds being on the farm
37:24we've got thousands of pheasants and 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 that it's nice and soft and succulent
37:38there's only a lid on the Christmas pie
37:40there's not a bottom and that concerns me
37:42it seems to me right now we might have a stew
37:45with a pastry top
37:53I'm doing a salt beef corned beef hash sort of pie
37:56it was something I grew up eating as a kid
37:58my mum used to mix up the corned beef with the mashed potatoes
38:01and bake it with cheese on top
38:03and it was beautiful
38:07my mum she's 92 and she raised nine children
38:11and fed us all very well
38:13so 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 there 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 and really really rich
38:37it's a big old pie
38:39he needs a big jug of gravy
38:41to make sure we've got moisture with that pie
38:48until I was 10 I was raised by my grandparents
38:50and they were East Londoners
38:52so when I got this challenge I went immediately to pie mash and liquor
38:56traditional East London food
38:57so it's a posh version of that
39:02so you have got a ham celeriac and tarragon pie
39:06with sumac mash and mustard and parsley sauce
39:10I love how you push yourself
39:12look I think there's a pie and then there's a pie
39:14and I really wanted to make something special
39:16Don's making a petivio
39:20it's an elegant glossy dome shaped pie
39:23it's something you get in the finest restaurants
39:25and not easy to do
39:28we've got layers here of mustard and ham
39:31we've got celery out which is going to be nutty and woody
39:34whole thing covered in a rough puff pastry looking smart
39:37parsley sauce being the liquor that's used with a classic East London pie
39:41I really love this pie
39:44it's like a baby of mine
39:46and so if I mess it up I'll be devastated
39:48but I'm so excited
39:49I think I think it's going to go well
39:53Celebrities you are halfway
39:56The biggest challenge of my pie today is
39:57I 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
40:06it'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
40:30there needs to be a good amount of curry sauce around that lamb
40:33how many times have you made a pie in your life Ashley?
40:39it'll be one today
40:49Anthony what is cooking today?
40:50a pear tart with cherry and amaretto compote with ginger infused clotted cream
40:55so is the pear sitting in a sponge?
40:58it's in an almond sort of frangipan sort of vibe
41:02yeah
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
41:10poaching pears is deceptively difficult
41:15it has to have lost all of its bite but it can't be mushed
41:19frangipan a mixture of eggs and butter and almonds all whipped up together
41:24goes into the sweet crust pastry case
41:26pears go across the top of the frangipan
41:28that could be absolutely delicious
41:31but frangipan is quite dense
41:34he's got to make sure that frangipan is cooked all the way through
41:41ah
41:42as a rugby player do I eat a lot of pies of course
41:44but I never thought I'd be contemplating pie design so heavily
41:48Alan wins making a chicken leek and pancetta pie
41:54it's traditional it's not breaking any boundaries
41:57but it's a classic for a reason
41:59what'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 pancetta
42:11fan of bacon obviously leeks are synonymous for whales
42:14I'm so looking forward to this pie
42:16wow okay no pressure thanks
42:22my my Katie I spy apple pie
42:26yeah well an apple tartatum
42:28an upside down pie
42:30yeah well it's a french pie
42:32I used to go into france with my mum
42:34and I'd love all the croissants, the crepes
42:37like I love french food, french pastries
42:42a great apple tartatum, big pieces of apple
42:45puff 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
43:00two people go home today
43:02yes
43:03how do you feel about
43:04I'm nervous but I'm just gonna keep calm and do what I do best
43:08which is desserts
43:10come on little pies don't let me down
43:14okay so that's ten minutes to go
43:17some of you are really gonna have to get a move on now
43:20mmm I don't know
43:24I think it's alright
43:26just gotta get it all put together and then I'll be fine
43:31oh
43:35it's cooking
43:37and we are moving and shaking
43:39stressful 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
44:01those look amazing
44:02shut up
44:03still time to drop off
44:05quick on a plate please
44:07literally you've got 60 seconds
44:09come on let's go
44:19that's it celebs
44:21time's up thank you
44:26okay
44:27like no matter how much you practice
44:29it's still always awful
44:33Jamie
44:34come on
44:35come on Jamie
44:36it's like standing in front of the headmaster and headmistress at school
44:40that's exactly what we were hoping for
44:43first up is Jamie
44:45who's made a beef stroganoff pie
44:47with chimichurri sauce and corn ribs
44:50jamie you've made lard pastry it's a great classic pastry that's fantastic result your steak is tender and melt in your mouth I love the little bits of mushroom through the whole thing I've definitely got the flavor of beef stroganoff
45:07I've definitely got the flavor of beef stroganoff
45:10I love the chimichurri to cut through the beefiness with this sharpness the vinegariness the ribs I love them as a side this is really lovely cooking
45:22thank you
45:23thank you
45:26they really liked it so hopefully you know we've done enough to go through
45:31we'll have to wait and see
45:33next to serve is Dawn
45:35inspired by her East End grandparents and traditional pie mash and liquor she's made a gammon mustard celeriac and tarragon petivier served with sumac mash peas and parsley sauce
45:49oh
45:56Dawn
45:58Ace
45:59Thank you
46:00Puff pastry
46:01lovely and flaky and crispy
46:03the ferocious amount of mustard in there with that sort of salty gammon
46:06the woodiness of celery acts wonderful
46:09great sauce
46:10rich creamy
46:11full of parsley
46:12delicious
46:13I'd pay money for it
46:14Thank you
46:15outstanding
46:17I love that you've taken pie and mash, this East End thing,
46:21but then given this fancy spin on it, it's really beautiful.
46:31I'm so happy.
46:32Oh, my God.
46:33I feel like I brought me to old-school East End.
46:37I think my Nana and Pop would have enjoyed the pie.
46:40Having 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
46:50and a port and redcurrant jelly gravy.
46:58I think the game inside the pie is quite tough.
47:01Yeah.
47:01I do like your pastry, though.
47:03It's not perfect.
47:05It doesn't even cover the whole of the pie.
47:09But not a bad effect.
47:11I'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, thinking of a 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.
47:54This is just extraordinary.
48:01It has all the taste of corned beef hash when 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.
48:16Honestly, best thing you've cooked in the competition.
48:20Oh, wow.
48:20Go and open yourself a pie shop, my friend.
48:23That is fantastic with a capital F.
48:28I was blown away by that.
48:30Quite emotional, actually.
48:32I think my mum would be very proud of it.
48:34Yeah.
48:34And I'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.
48:53Lovely 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 curry 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.
49:21I love the slaw.
49:23That is heaven.
49:26To 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.
49:34Alan 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.
49:50Alan Wynne, you've created a pie
49:54that if I was in an expensive bakery I'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, wonderful 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.
50:32Ginger'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.
50:46I've got to say to you, Ginger,
50:53I was really concerned about this.
50:57But you made Swiss meringue, and it's beautiful.
51:00It's holed up really nicely,
51:02almost like 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, technically 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.
51:32That challenge really, really took every bit of energy
51:36that I had left in my body after not being well this week.
51:40But I'm just so relieved.
51:42Bed, medium bed.
51:44Immediate bed.
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.
52:28The pie itself.
52:30It's not perfect, you know that.
52:32But it's wholly edible.
52:34I'm very disappointed.
52:39It was the pear.
52:40It was just plonked on.
52:41But it is what it is.
52:43It's hard, isn't it?
52:45Yes.
52:45Wow.
52:45Finally, 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.
53:06Your 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.
53:26There 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
53:37is a good tart tartan.
53:39It's always chaos, isn't it, Graham?
53:41Yeah, it is.
53:42There's always chaos.
53:45I'm a little bit gutted about the apples,
53:48I'm not going to lie,
53:48and the presentation.
53:50But it tasted good,
53:53and that's what desserts are all about.
53:58An extraordinary start to the semifinals.
54:00Nine very different pies,
54:02each with a different story.
54:05Fascinating.
54:05Well done, everyone.
54:07Well done, guys.
54:08It's hard work, isn't it?
54:09Pastry is hard work.
54:12We had some absolutely delicious pies.
54:15Dawn,
54:17Alan Wynne,
54:19Ginger,
54:21Jamie,
54:22and 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,
55:26a decision has been made.
55:29The first celebrity leaving us
55:33is Chris.
55:40Yeah.
55:41Chris,
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.
55:48Bye-bye.
55:48Bye-bye.
55:48Bye-bye.
55:52The second celebrity leaving us
55:53is Anthony.
56:02Anthony, I'm so sorry.
56:05Love you all.
56:07Thank you, Anthony.
56:08Thank you, Grace.
56:09Thank you, John.
56:11Bye, loves.
56:14I 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.
56:22It's a shame that my journey's ended today.
56:27I'm obviously sad to be going home,
56:29but to be honest,
56:30probably expected.
56:32I've learnt so much.
56:34It's been great fun.
56:35It's been an amazing experience.
56:41And then there were seven!
56:42I never thought I'd be stood here
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, I think.
56:59And hopefully, you know,
57:01the other guys have an off day.
57:03There's definitely more to come.
57:07I'm going to come back bigger, better, stronger,
57:09harder, faster, all of those things.
57:14Next time,
57:16the pressure reaches new heights
57:18as the celebrities take on the recipes
57:22of one of the country's most iconic Italian chefs.
57:26Hallelujah! We've done it!
57:28Before battling for a place
57:30in the final six.
57:35I love it, I love it, I love it.
57:36I love it, I love it.
58:06I love it.
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