- 21 hours ago
Celebrity MasterChef Season 20 Episode 11
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00:00And only the seven best cooks remain.
00:04Yay! Still here!
00:09It's been a lot of fun and a massive learning curve.
00:12I feel like a bit of a chef now.
00:16It's not quite tackles, scrums and line-outs,
00:19but I think I really enjoy being at my comfort zone in a strange way.
00:22It's really testing me. It's pushing me to my limits.
00:27Tonight, the pressure ramps up.
00:30Wow.
00:32As the celebrities are challenged with cooking for an Italian culinary icon.
00:39This should be absolutely delicious,
00:41and if it's not, I don't know what I've done.
00:44Before battling it out to secure their place in the final six.
00:49In the back of my mind, there is that little voice saying,
00:52you could get through to the final.
00:55I am a very competitive person.
00:57As much as I don't like to admit it.
01:01This just got a lot more intense.
01:04You're only really as good as your last cook.
01:06If I mess something up, I can go home.
01:08We've got ourselves seven absolutely fantastic cooks,
01:12but there's a huge amount of work to do before seven goes to six.
01:17They're here to make great food.
01:18It's time to front up or go home.
01:21Welcome back to the MasterChef kitchen.
01:30You are our magnificent seven.
01:31This next challenge is going to be tough, but a real honour.
01:39We have invited a very special guest, Italian cooking royalty, Gennaro Cantaldo.
01:51Hi, Grace.
01:52Welcome.
01:53Thank you very much.
01:54Oh my God.
01:55So exciting.
01:56Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:06I'm cooking so good.
02:07Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine, Gennaro's
02:13kitchen career spans over 50 years.
02:19He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:26and his playful and positive Italian spirit has made him one of the UK's best-loved chefs
02:33and TV favourites.
02:35He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:40and his playful and positive Italian spirit has made him one of the UK's best-loved chefs
02:46and TV favourites.
02:50Are you greedy?
02:51Yes, I'm greedy for life.
02:53I'm greedy with food, but to greedy Italians.
02:57I was born in Amalfi Coast.
02:59The sea was my swimming pool.
03:01Mountain was the garden.
03:04My father, he was a great, great cook.
03:08And one thing I learned from my father, Italian food is to respect the ingredients.
03:15I went in the kitchen at the age of 10, and I saw this love, passion, culture, so I always
03:25wanted work and cook with food.
03:30And at 76 years old, his love of cooking shows no sign of waning.
03:36It's the table, it's family, it's a celebration, and I'm still cooking every day.
03:47Each one of you, you're going to cook some of my beautiful recipe, which had come from my heart, and there is a lot history behind.
03:58At the end of this, we will choose a cook of the day.
04:02And that person will go straight through to the next round, where the remaining six will have to cook again to secure their place.
04:11One hour, 30 minutes.
04:13Let's cook.
04:15Cooking Gennaro's food is an immense responsibility.
04:24I'm a bit starstruck, to be honest.
04:26Taking quite simple, humble ingredients, and then creating something fabulous.
04:32It's Italian, so I'm hoping I'm going to grab this with both hands and give it my best shot.
04:38I really am.
04:39There's little tricks here.
04:41These are ordinary, everyday recipes.
04:44From what I know of Gennaro, his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:50Dawn O'Porter, author and broadcaster.
04:54She sets herself a Herculean task every time.
04:58She's impressive, she's inventive, but sometimes she overfaces herself.
05:05Dawn is being tasked with one of Gennaro's more unusual desserts, that is centred around a vegetable.
05:12Chocolate aubergine.
05:14Can you imagine aubergine with the chocolate?
05:18Yeah! What are you doing?
05:21Actually, aubergine, the chocolate, in my region, goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:29Fried till they're slightly crispy, and then layered with a mixture which is almost like a chocolate mousse.
05:35Think tiramisu, without the sponge fingers, but with aubergines in the centre instead.
05:40What a great way to use a vegetable.
05:43My favourite thing that I make my kids is avocado chocolate mousse.
05:48So, I like hiding vegetables in puddings.
05:51That is fantastic.
05:52Yeah.
05:53I think it's going to be great.
05:54And a little bit of crispy, because they're deep-fried.
05:56It is indeed.
05:58There's magic inside there.
06:00You fry them, and then you batter them, and then you fry them again.
06:04I mean, I'm into double-fried stuff.
06:07Aubergines have a real habit of soaking up oil until they're just, like, mushy, cotton wool, or being undercooked.
06:14She's got to make sure they're not greasy in any way at all.
06:17I'm worried about soggy aubergines and lumpy chocolate sauce.
06:20You know, everyday worries and woes.
06:27Alan Wynn, rugby legend.
06:30He's precise and he's technical.
06:32All we asked him to do was add a little bit more flavour.
06:35It's becoming bold.
06:36It's becoming a bit brasher.
06:37He is a good cook.
06:39Italian food, very good at eating it.
06:42Whether I'm any good at cooking it, we'll see.
06:45Yeah, it's going to be an interesting one.
06:46Alan Wynn is underway with a pork mince and salami filling
06:50for a deceptively technical dish celebrating one of the humblest of ingredients.
06:56Alan Wynn is literally up to his armpits in cabbage leaves and stuffing.
07:01Gennaro's brought a recipe which is typically made at home
07:05by an Italian nonna who's probably made it for 45 years.
07:10I like this particular recipe because there is no wastage.
07:14Stab the cabbage till you can feed on a big family.
07:17This is farmer's food.
07:19This is food born out of necessity.
07:21It's using all the things that are probably being left over.
07:24A little bit of old salami, a little bit of mince, a few spices here and there.
07:28A whole cabbage which is blanched.
07:31It's then taken apart and in between each one of those leaves,
07:35there should be the right amount of meat filling to give real flavour.
07:41Whole stuffed cabbage, Alan Wynn.
07:43Yeah.
07:45Something you've ever done before?
07:46No, I've done the other way around.
07:49Stuffed meat with vegetables but never stuffed a vegetable with meat.
07:52So, interesting to see how it comes out.
07:55It's a piece of sherry dish.
07:56You don't just have a cabbage, you eat it yourself.
07:59Also, it lasts for the next day as well.
08:01Not with people the size of Alan Wynn, it won't.
08:03Let's have a look.
08:04Stand there.
08:06Jesus.
08:09Once you stuff it, you tidy them up.
08:12You boil it.
08:13Cabbage can take a long time to cook.
08:15Also, it can be very tough.
08:16I don't want it to fall apart when I pull it up there.
08:18Then when you actually remove it, everything is tender.
08:24Actor Katie McGlynn has shown us that she loves a crowd pleaser,
08:28she loves comfort food and she is pushing herself as hard as she possibly can.
08:32No doubt, Katie McGlynn has grown in confidence.
08:36My grandad always taught me about Italian food.
08:39He wasn't actually technically Italian, I don't think,
08:42but he acted like he was.
08:44He was always dancing around the room singing Amore.
08:47I'm the same.
08:48I dance around in my kitchen singing Amore.
08:52Katie's been challenged with Gennaro's Italian twist on a French classic.
08:57Duck breast and limoncello.
08:59It's so fun.
09:00Duck, they always like something sweet.
09:03Instead, they use duck a l'orange.
09:06Let's do my portions with limoncello.
09:10As soon as I saw the limoncello, I was like, yes,
09:12because I really like it.
09:14I always remember the family make a limoncello,
09:18and I made this recipe.
09:21Unbelievable.
09:25The way you marinate it, that is fantastic.
09:27Oh, good.
09:29It's just half a bottle, Gennaro.
09:30Jesus.
09:31LAUGHTER
09:32But that's OK.
09:34I...
09:35Don't worry.
09:36The leftover, I drink it.
09:37LAUGHTER
09:41With this, we've got a celeriac and carrot puree
09:44with a sauce made from the limoncello reduction.
09:47I know you put love and passion into your food.
09:50That's what I'm about.
09:51So that's what I'm going to do.
09:53I can't wait to taste it now.
09:55Oh, me too.
09:56I'm scared.
09:57Nah.
09:58That is where you have to be careful.
10:00OK.
10:01That's going to be tender.
10:02And the skin, I want them a little bit crispy.
10:05OK.
10:06Yes, sir.
10:07I've never made duck.
10:11I've never worked with celeriac.
10:14I'm just going to have to follow this recipe to a tea.
10:25Actor Jamie Lomas always cooks nervously
10:27as if he has no confidence in himself,
10:29but then delivers these big, hearty dishes.
10:32His food is always full of flavour.
10:34Jamie, I think, is one to watch.
10:37He's working on a dough for a dessert
10:39celebrating one of Gennaro's nostalgic favourites.
10:43Chestnuts.
10:45Oh, my God, he remembered my childhood.
10:48At the end of September,
10:50we used to go up to the mountain
10:51and collect those chestnuts.
10:53His dish is sweet chestnut-filled pastries
10:56with a coffee zabaioni custard.
10:59Desserts aren't really my thing,
11:01so I'm going to have to pull it out of the bag for this one.
11:04What he has to do is be gentle with the pastry.
11:08If he starts to knead that pastry, it will fall apart.
11:11Slowly.
11:12Don't press it in it.
11:16Slowly.
11:17What we have is almost like a mince pie.
11:20And inside that pastry, we have chestnuts, sugar, cocoa powder,
11:24and rum and raisins.
11:26Chestnuts do go dry really, really easily,
11:28so he's got to make sure that mixture is lovely and moist.
11:31There's a huge amount of technique here.
11:34What is it about desserts that worry you?
11:38Pastry has just got a mind of its own.
11:40It depends on how...
11:42It just depends on how it feels on the day
11:44and, you know, if it's going to work for you or not.
11:46I think you're starting well.
11:48You know, mix everything together.
11:50Banking in the oven.
11:51Hallelujah.
11:52Hallelujah.
11:5730 minutes gone, people.
12:00One hour to go.
12:02Hello, sir.
12:05Hello.
12:06Ashley Cain, reality TV star and ultra-athlete.
12:11He started this competition as a relative novice,
12:13but when he cooks the food that comes from his heart,
12:16that's when we see great food.
12:18In a round like this, where the food is all about heart,
12:21all about family, all about memories,
12:23this is exactly the sort of food that Ashley loves.
12:27He's working on a cheese, ham and sage stuffing
12:31for Gennaro's reimagined take on a classic Italian saltimbocca,
12:36using lamb cutlets instead of veal.
12:40I love lamb.
12:41I just love lamb.
12:42And lamb cutlet.
12:43Come on.
12:44And then you start to roll.
12:46Oh, so roll it this way.
12:47Yeah.
12:48OK, perfect.
12:50This is all about temperature and timing.
12:52He's got to make his stuffing and let it set for long enough
12:54in the fridge so that it holds together.
12:57Then he's got to butcher his lamb cutlets,
13:00open them up and butterfly them.
13:02And then put a piece of stuffing between every lamb cutlet.
13:15I've been seeing you using all of your Ultraman skills
13:17to tenderize that meat.
13:18Is it tender enough yet?
13:19He had to come out and tell me to eat it harder.
13:22Don't be afraid.
13:23I was like, OK, let's go then.
13:25The secret is respect the lamb and then not to overcook.
13:30Remember, if you cook too much, OK, the feelings start to go out.
13:34And if you're not cooking up, it's still a little bit raw.
13:38Nobody likes raw meat.
13:45Ginger Johnson, our drag artist.
13:47And her love and passion for food flows out of those massive lashes she has on her.
13:52She's inventive and she's creative.
13:54And she brings all that pizzazz to the plate.
13:58Ginger's resting a dough for a component on her dish
14:01that's synonymous with Italy.
14:04Everybody make a pasta where I come from.
14:07So when I made my first pasta,
14:09one-year-old, two-year-old, three-year-old, five-year-old,
14:12I always have.
14:14Agnolotti is, it's filled ravioli.
14:18A round of pasta with beef and port mince together in that filling.
14:26That's going to be served with a lovely, rustic, sweet tomato sauce.
14:30Making a simple tomato sauce for Italian food royalty is no mean feat.
14:36It can't be too acidic.
14:38It can't be too sweet.
14:39It has to have finesse.
14:41OK, roll out the pasta.
14:43Cut into rounds.
14:45The recipe that I've got, it's not the most complicated thing in the world,
14:49but that is a double-edged sword because it means that I have to get these key skills right.
14:56Junior's got to roll her pasta out thin enough so when she folds it and joins the two edges together,
15:01it's not too thick.
15:05Can you just remove your glasses, please? One second.
15:08It's incredible.
15:11I want to do that, too.
15:12I know.
15:13We can sort that out.
15:14Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:18Incredibly stressful.
15:19Don't be stressful, please.
15:21Probably about as stressful as you try to do drag in front of me.
15:23There you go.
15:24Turn the tables.
15:30Alfie Bo can hold a tune and he's pretty good with a fry pan as well.
15:34His Italian food seems to be flowing from his veins.
15:38But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:45Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:50My father used to make gnocchi.
15:53He loved to invent it in many different ways.
15:56And it was really good.
15:58Gnocchi is traditionally a potato dumpling.
16:01But what Alfie's going to do is make discs of gnocchi dough,
16:05which are filled with asparagus and courgettes,
16:08seal those little pasta parcels and cook them very, very well.
16:12The process here is really difficult.
16:14We want really lovely, soft, fluffy potato pasta dough.
16:20I've never made gnocchi before,
16:21but I'm hoping I can make Gennaro proud with my attempt at his recipe.
16:25I don't want to let him down.
16:28Are your hands shaking?
16:29Like crazy, absolutely.
16:31I'm trying to calm down.
16:32Do your hands shake on stage?
16:34Not when I'm singing, no.
16:36You're doing ever so well, you can see.
16:39It's the right thickness.
16:41Italian food has been one of your themes.
16:43How much do you want to be cook of the day?
16:45Well, it would be wonderful,
16:46but I'm just concentrating at the moment of perfecting this.
16:50Sing a lovely song inside your mind.
16:52Beautiful.
16:53Beautiful.
16:54And you do it.
16:55OK, so we're halfway.
16:5845 minutes to go, people.
17:01It is beautiful.
17:03Oh!
17:04Wow.
17:06On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:11Chocolate aubergines with an amaretto ice cream.
17:16I've never made ice cream before.
17:18So, I always said to myself, don't make ice cream on MasterChef,
17:22because I've seen MasterChef and it goes wrong all the time.
17:25So, delighted to be given this challenge.
17:28Pour into a pre-chilled ice cream machine and churn for 40 minutes.
17:32Her ice cream has to be a really lovely, rich, thick custard before it gets churned.
17:37Otherwise, it's not going to be creamy and smooth.
17:41With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:46Little chicken bites wrapped in cured ham.
17:52Sometimes we have pieces left, not with chicken.
17:54What do you do?
17:56Chicken bite?
17:57So easy.
17:58I pull out flavour.
18:00Just make sure that these bad boys don't over-cock, so I need to keep an eye on them.
18:11Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:18Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:24He wants a bit of a crunch.
18:26It's a tricky one, but I don't want my gnocchi to split or crack.
18:33That's got to be seasoned really well and then cooled.
18:36Because if it's not cold, potato dough will melt.
18:41Across the kitchen, Ashley's hoping his ham and cream cheese stuffing for his lamb cutlets is set.
18:47This is a very special moment.
18:53That is class.
18:55And he now has to master the tricky technique of sealing it into the lamb.
18:59Just pull it.
19:01Pull like that.
19:03No, pull the meat.
19:04Stretch it.
19:05Stretch it.
19:06Don't worry.
19:07It will stretch it.
19:08But don't break it.
19:09Don't be afraid.
19:10Don't be afraid to close it.
19:12He's got to be really gently, otherwise the stuffing will crumble and it will fall to bits.
19:17Ty's never been my friend in this kitchen.
19:19He's never been my friend in life.
19:20I'm always late, unfortunately.
19:22But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:28How long do you have the boiled potatoes for?
19:33So that's 30 minutes left.
19:36Also with timing concerns is Jamie, who's only just started assembling his chestnut pastries for baking.
19:43I don't know whether I've done it right, whether I've done it wrong.
19:46So I'm just going to hope for the best.
19:48If Jamie doesn't get them in the oven quick enough, they're not going to be cooked all the way through.
19:54I mean, I'm running out of time now.
19:56Let's do this.
19:57This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:02And his pastries aren't his only worry.
20:05As he's now tackling the coffee-zabayoni custard accompaniment.
20:09I'm not even sure why this is supposed to look like this.
20:13I always remember, little child, my mother always used to make me proud.
20:17I guess he used to make me familiar zambayoni with a drop of coffee inside.
20:21Couple of eggs mixed with a bit of sugar.
20:24If he doesn't cook it enough, we're going to have the flavour of raw egg yolk.
20:28I keep shaking.
20:30It become a little foamy.
20:32Yeah.
20:34Everyone loves coffee and pasta.
20:36Katie is also feeling the pressure.
20:40I still need to mash the veg and cook the duck.
20:45I don't want to do that until the last minute because I don't want to overcook it.
20:49I'm hoping the duck doesn't take that long, but that's what I'm worried about.
20:54You cook four minutes one side, four minutes at the other side.
20:59She has to get the timing absolutely right and it's going to be well rested so that when she cuts into it, we don't have all this blood running all over the plate.
21:06I just don't want to burn the duck. I've never cooked it before.
21:12Over on the pasta dish, ginger needs to fill and shape enough agnolotti for three portions.
21:19Right amount of filling to the right amount of pasta, all joined together in the centre.
21:24But ginger has to be really careful here, otherwise those little agnolotti will start to blow open.
21:29Too much filling.
21:34Squash it down.
21:36No, don't need to squash it down.
21:38Before it get dry, you roll it.
21:40Yeah.
21:42And then one finger on top of the other one.
21:44Oh, okay.
21:46And then it becomes perfect.
21:48I've just got to do this very fiddly thing about 45 times in the next five minutes and then we'll be golden.
21:54And Alfie has a similar challenge.
22:01This potato gnocchi dough needs ample filling inside and then clamps closed and sealed really, really well so that gnocchi doesn't fall apart.
22:11Be careful with the flour because sometimes it's too much flour.
22:15It's okay.
22:16Okay, so we're on our final five minutes now.
22:23You need to think about plating up.
22:33Turn it now. Turn it a little bit.
22:36You've only got four minutes in that dark.
22:37I know.
22:38Well, they only take three minutes in the water, so, and the sauce is ready.
22:47Got to wait for them to roast to the top of the water.
22:51Oh, here's one.
22:54This should be absolutely delicious and if it's not, I don't know what I've done.
23:02Okay, guys, you've got two minutes left. Just two minutes, please.
23:05I think I like the look of them.
23:08I mean, I don't know how they're going to be when I get them out.
23:12I don't really want to cut it up, but they can cut through that and then they can celebrate my success or failure together.
23:25Just want to go crazy.
23:26Whoa, that's it. There you go. Good, good, good.
23:33Guys, 60 seconds.
23:41Don't break it. Don't break it.
23:44Wow.
23:45Hallelujah. We've done it.
23:47That's it. Time's up, guys. Time's up.
23:50Alfie, are you looking back over it soon?
23:56I know that's what I keep thinking. Did I miss something out?
24:02Hello. Hello.
24:03First up is Alfie with Gennaro's asparagus and courgette filled gnocchi topped with parmesan and crispy sage leaves in a butter, balsamic and sage sauce.
24:16Your gnocchi is lovely and light. Right amount of filling, so you get that real lovely sweetness and sharpness of the courgette inside. The richness of the asparagus as well, which is slightly earthy. It's a great plate of food.
24:33Thank you, John.
24:35What I love the most is the sage and the cheese that's on top and some of it's crispy and gooey and it's really good.
24:42Thanks, Chris. Thank you.
24:44The texture of gnocchi is just marvellous.
24:47Thank you. Thank you so much.
24:49The filling was quite good. Asparagus inside. Well done. The butter and sage, marvellous. I love it. You made me very pleased.
24:57Thank you so much.
25:00Getting Gennaro's feedback was a dream for me, you know, because the fact I've cooked for him, you know, I've given him a proper Italian dish. I'm so thrilled. It's brilliant.
25:13Katie has served Gennaro's take on duck a l'orange, duck breast marinated in limoncello with a celeriac and carrot mash, broccoli with capers, chilli and garlic and a buttery limoncello sauce.
25:27You don't know if that duck has cooked yet because you didn't have time to slice it.
25:30No.
25:35That duck is not cooked enough.
25:37Mm-hm.
25:41Timing's got the better of you, but the sauce is fantastic.
25:45You've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with all the pan juices for the duck and that is really wonderfully flavoured.
25:55There's so much limoncello in the sauce. I feel quite tipsy. However, I love your celeriac mash. It's lovely with the limoncello over the top. It works.
26:06The broccoli with the capers, they're delicious. The duck, if it was cooked, I would say yes. What a lovely dish.
26:18I was furious about the duck. I should have trusted my gut and started it a little bit earlier, but I didn't want to overcook it.
26:24Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:32Wow, that looks really good.
26:34And served it with chicken bites wrapped in pancetta and sage, a tomato sauce and a vinaigrette dressing.
26:41The cabbage is cooked to perfection with the rest of the ingredients inside. The saltiness of the salami is delicious. This one is so good. You cook better than mine.
27:01Your little bits of chicken, saltiness of that pancetta and that richness of fragrant sage running through the whole thing. Everything's seasoned really well. I think you've done a great job.
27:10You've got a lovely, ripe, blushing tomato sauce. It's glossy and it's sweet. There's bags of parsley in there. This is the best I've seen you cook so far.
27:27I was nervous because I didn't know whether the cabbage was going to stay together. So, yeah, pleased with our performance. Just got to keep the standard up going forward now.
27:36Ashley has cooked Gennaro's take on saltimbocca. Lamb cutlets stuffed with parma ham, cheese, sage, parsley and basil, served with garlic and rosemary sautéed potatoes.
27:50The lamb, perhaps I want a little bit pinkish inside. It's kind of well done. But the potato, they're really good. Garlic and rosemary are lovely and crispy. That is nice.
28:07The lamb filling is quite a bold whack of herbs. Tons of parsley, tons of garlic. I like it.
28:16You've got great flavours here, Ashley, of sage and a salty ham, but sadly the lamb's a bit dry.
28:24For the first time in the competition, I feel disappointed. The meat should have been rarer. So I better get my hands and my heart ready for another round.
28:33Hello.
28:38Ginger has made pork and beef mince filled agnolotti in a tomato and basil sauce.
28:44The pasta, it is good, but I believe it's just a little bit thick on the sides.
28:56OK.
28:57But at the end of the day, every single one is close.
29:01So nothing escaped.
29:04I love the flavours. There's a little bit of pepperiness on my tongue, which is wonderful.
29:08That porky smokiness inside that pasta is great.
29:12The tomato sauce, it's chunky, it's rustic and it's singing with basil. It's a good plate of food.
29:21That's been an amazing experience today.
29:24It's like getting a masterclass from a king of food.
29:27Dawn has made Gennaro's quirky veg dessert layers of deep fried aubergines coated in a rich chocolate sauce with crushed amaretti biscuits and flaked almonds served with an amaretto ice cream topped with zesty orange and lemon.
29:46Mmm.
29:51The aubergine is cooked crispy but still soft that it's began to soak in all of this lovely chocolatey sauce to become something really springy and delicious.
30:04Love it, love it, love it, love it, love it, love it.
30:07Happiness is getting drunk on your ice cream, Dawn.
30:10Holy camole.
30:12That ice cream is unbelievable.
30:14How much booze you got in there?
30:15Follow the recipe.
30:17Well, we like to make everybody happy when they have a food.
30:22My favourite chef.
30:24Gosh, yes, I...
30:26That's good.
30:28And there's little bits of citrus running through it, giving it real freshness.
30:32I think you've done a great job here.
30:36The aubergines, the almonds, the amaretto, bringing me back.
30:40My childhood memory.
30:42Dawn, thank you.
30:45I love you.
30:48He's such a nice guy, Janara, and for him to have been catapulted back to his own childhood.
30:54I'm very proud of myself right now.
30:56Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum and raisin, served with an espresso zabayoni custard.
31:10The pastry.
31:13It's crumbled.
31:14It's not hard.
31:15It's not hard.
31:16The chestnuts, with the chocolate, with a little bit of zabayoni.
31:18Wow.
31:20It's excellent.
31:21You've got an excellent off Gennaro.
31:22Yeah.
31:23You've got a wow.
31:24Yeah.
31:25I'll give you an ace.
31:28The zabayoni, perfect, sort of slightly sticky and sweet.
31:29And then that hit of coffee.
31:31It looks great.
31:32It tastes great.
31:33You've got a class act.
31:34The pastry is a work of art.
31:36This feels like it was made by somebody in the back of a posh kitchen, who does this all day.
31:43Absolutely beautiful.
31:44I'm feeling a little bit overwhelmed, I'm feeling a little bit overwhelmed.
31:49I'm feeling a little bit overwhelmed by the way.
31:51It's excellent off Gennaro.
31:52You've got a wow.
31:53Yeah.
31:54I'll give you an ace.
31:56The zabayoni, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
32:01It looks great.
32:02It tastes great.
32:03You've got a class act.
32:04The pastry is a work of art.
32:05a little bit overwhelmed to be honest the feedback was was phenomenal and yeah I'm super happy I
32:11feel like I've really smashed it thank you very much to Cucco the recipe my recipe you made me
32:21very proud at the start of this we did say we will choose a cook of the day that person will
32:27go straight through to the next part of the competition the other six will have to cook
32:32again for their place we're gonna ask you to step outside and we'll call you back in again as soon
32:37as we possibly can thanks very much indeed off you go thank you thank you they all really tried and
32:46pulled off some very difficult things for me three standout cooks yes Alan Wynn with his cabbage and
32:52his chicken bites Jamie with his chestnut and chocolate pie with zabbione yeah and Dawn with
32:59the chocolate aubergines and amoretti ice cream yes I loved it Jalara thank you very much indeed
33:05thank you take care great thank you very much indeed such a pleasure being here really good day
33:10thanks thank you picking one person who cooked the best is impossible yeah it's a difficult decision but
33:21there's one person today who I think just did an amazing job
33:25thank you very much indeed for all your hard work it was joyous
33:37our cook of the day is Jamie
33:48I get to go home and see my little girl so I'm ecstatic and I miss a round so yeah thank you so much
33:59thank you guys good luck well congratulations thank you thank you mate cheers cheers well done thank
34:04you
34:05yeah it's cook of the day I honestly can't believe it I'm in the final six of MasterChef
34:13okay you six time to pick yourself up Gennaro's food was all about stories and emotion and growing up in
34:23Italy and your brief is to cook us a dish inspired by somewhere that you love at the end of this five
34:32you'll be joining Jamie in the next round one of you will be going home show us all the skills and
34:40finesse you've learned along the way ladies and gentlemen one and a half hours let's cook
34:53this food needs to tell a story of holidays family occasions your favorite place we want to feel the
35:01joy on the plate I'm feeling good it's food that I love to eat and if I nail it if we're gonna be in a
35:08good place all of them have got the skill all of them have proved they've got the palate what
35:14they've got to do now is hold their nerd I'm nervous what else is new so better get cracking
35:22Katie are we going to far away sunny climes we're going to Lancashire Grace well yeah I'm a very proud
35:34daughter I must say say Mia what you cooking I am making you a lamb hot pot it's a little nod to my
35:42time at coronation Street obviously the infamous Betty's hot pot and my grandmother used to make
35:47hot pot all the time I'm baking my own bread I'm making my own butter because when you have a hot pot
35:54you want to dip the bread in can I say something northern to her you can say whatever you like go
35:58on Katie lass thanks girl which I was just we were just speaking in our own I'm sorry you didn't understand
36:06that job I'm really pleased with what she's doing she's pushing herself wonderful I'm glad that you two
36:11are bonding over this hot pot Katie one of the things so far in the competition has been timing
36:15yes are you gonna get the timings right I hope so I'm gonna go like roadrunner after this conversation
36:19I love this a Lancashire hot pot usually lamb in a sauce with potatoes across the top and it's cooked
36:30in the oven thus a hot pot but what Katie is doing is cooking all the bits separately and bring them
36:35together she's using lamb mince which is cooking quite quickly with that she's got a cannon of lamb
36:41then she'll be nice and tender we've got a red wine sauce in rich with stock and time this needs to be a
36:47really hearty dish that will make Lancashire proud I'm trying to prove that you can make a hot pot look
36:56pretty flavor and good looks which is everyone from Lancashire I'm surprised I'm still here you know
37:07every time I show up in that kitchen I just think what am I doing but I can actually probably open a
37:12restaurant after this crazy you can have a Ashley Kane cookbook anything is possible I'm worried about
37:19getting everything done I've got a lot of sauces a lot of salads a lot of things to do and not a lot
37:24of time to do it actually is drawing on his West Indian heritage he's cooking jerk chicken for me good
37:32jerk chicken has a kick it needs a judicious use of scotch bonnet I want that jerk sauce to be rich and
37:39zinging he's got little chickens called pussan and there should be lots of marinade around the outside of
37:45that chicken Ashley's really pushing himself we're also getting some flatbread I've never had a flatbread before with
37:54jerk chicken I usually would have rice and peas plantain it might work but it might just all be a bit dry
38:01my favorite place in the world is my home and a huge part of my home is the Caribbean roots and culture
38:09where the Caribbean are your family from St Vincent and the Grenadines Ashley I've got to say
38:14right now if you can take me on holiday to a Caribbean island I'm gonna be very very excited indeed
38:20celebrities 20 minutes gone oh yeah time flies when you're having fun
38:29Alfie's cooking us food for a place that we know he loves he's talked about Italy all the way through
38:36the competition I was about 22 when I first went to Italy I did a concert over there and I tasted Italian
38:43pasta for the very first time and it was just out of this world Alfie I found your straw have you
38:53brought your guinea pig with you that's the salad maybe a squeeze of lemon in there I mean it looks
38:57delicious I am on the high fiber Alfie you've just cracked a joke on MasterChef I have I know I know I
39:03I've never seen you I must be enjoying myself yippee you've relaxed there we are there we are great
39:10rounds with Gennaro thank you is that giving me the confidence it has and I thought I would take you on
39:15a trip to the Amalfi Coast where I remember being up there at this gorgeous kitchen a place called Mama
39:22Agata's and she cooks this incredible lemon chicken with garlic and herbs and wrapped in straw so I'm gonna try and
39:32recreate it for you Alfie's huge bag of hay he's gonna put it around the chicken and try to get all
39:39that lovely rustic farmyard flavors all into the meat with this chicken a salsa verde really rich quite
39:49sharp made from parsley eggs and capers fantastic however Alfie's gonna serve his chicken whole that
39:59means that he will not know if that chicken is cooked all the way through until such time as we open it up that's a big gamble
40:06I want to make sure that that chicken is super done
40:13Alan when where are you taking us to today we go to the south of France had a second home in France for
40:21right on the coast because I was working there for six months and that's where I finished my career so
40:25that's why I'm doing a lobster linguine you could sit and see the the lobster come out the ocean and within an
40:30hour or so it'll be on your plates it feels like you walked into this kitchen at the beginning and said
40:35that you just didn't really cook at all and now you quite casually seem to be working with the lobster
40:41well hopefully the lobster is gonna work with me as well so we'll see what happens from that whole
40:47lobster he's going to have to get a huge amount of flavor to make a sauce he's using the head for stock
40:54he's got his own pasta on the goal it's a really complex delicious thing that he's making here I've
41:02done the the pasta before but there's a couple of things here that I probably do it for the first
41:07time on national television which isn't great I'd never prep for a game like that cooking and prepping
41:13the lobster is a little bit worried about it what's a bit more pressure celebrities 15 minutes gone 40 minutes
41:24left the main thing I learned from Gennaro was that his food is really emotional it's all about stories
41:37and heart and emotion and I need to try and bring a bit of that into my cooking I think we're in New York
41:43we've had the most gorgeous day we've been shopping we've had cocktails we've been to an art gallery
41:47we've had more cocktails we've been to Broadway we've seen a gorgeous show now we're absolutely
41:51starving and we're going to Koreatown and we're gonna have delicious Korean American food I love it
41:57what time do we go and then we're gonna go have more cocktails cool thanks what are you gonna cook for
42:04us I am cooking bao buns with lemon pepper beef cheesy corn and a non fermented kimchi New York is my
42:11favorite place in the world and it really is a 24-hour city you can go and eat this food at two
42:16o'clock in the morning and be transported to Korea in the process it's magical she's just making her own
42:25bao buns Wow she is a machine in the kitchen those bao buns need to be nice and soft and pillowy I've got
42:34no room to put anything with that we've got our kimchi which is a spicy cabbage salad usually it's brined
42:40first and it's left in a jar to ferment she doesn't have time to ferment it but I hope it has bags of
42:45flavor I'm very pushed for time but it's all happening and if it all keeps going it'll go so there you go
42:52twenty-five minutes left you and me are not friends anymore Grace
43:04fill it a matricot
43:08I'm quite used to filleting fish now
43:10what's cooking today don what where are you taking us taking up to Scotland which is one of my favorite
43:17places in the world it's where I was born so my dad lives he'd always takes out his boats and we would
43:21catch line after line of fresh mackerel take them home and eat them and we'd always stop off at the
43:25supermarket and get a jar of pickled cockles and eat them in his car with a toothpick so I am making you
43:30pan fried mackerel with clap shot which is neaps and tatties and a pickled cockle escabash with a
43:38Cullen skink sauce that's a fish feast it is I mean ambition is one thing but reality is another
43:44if she wants to cook four dinners at once and put them on the plate we should let her thank you
43:50these are some of my favorite flavors Cullen skink for example creamy smoked haddock flavors
43:58escabash is a way of pickling things onions and carrots cooked down with vinegar but she's actually
44:05putting in cockles which are coming out of a jar cockles are quite salty we have got lots of big
44:13powerful flavors in this plate I hope it's not all too overpowering these are very familiar Scottish
44:18flavors do they all work together I think so but if I messed this up really badly I could be going
44:24home today and that would absolutely devastate me you've got just four minutes four minutes I
44:32don't really know how to do this basically just need to add the sauce to the meat I'm trying to make
44:45a Cornell cuz I'm a fancy pants I've not made one for I just watch lots of videos on how to make one so here we are
44:52just burn the flatbread she's not good it's a bit of a struggle 30 seconds
45:05I don't know whether I've made my pasta a bit too thick my bowels have turned out really well I'm so so pleased
45:17that's gonna have to do for that time is up step away from your benches please yeah I've done it
45:27celebrating her home county of Lancashire Katie has cooked a lamb hot pot diced lamb cannon and lamb
45:42mince with potato carrot swede and red cabbage served with a red wine sauce homemade soda bread and butter
45:51and crispy lamb fat this is not looking like a hot pot this looks like a work of art
45:58the glam cannon is overdone and it's going slightly chewy but what's wonderful is the amount of mince lamb
46:10in there fried really well little bits of potato across the top and the red cabbage giving sharpness
46:15which is good soda bread a little bit dense I don't mind that too much because I appreciate all the hard
46:20work and you didn't run out of time the lamb cannon although it is a little bit over the richness of the
46:28gravy is just outstanding whack of salty rendered down lamb fat to go on the bread and your butter creamy
46:37silky silky and just goes beautifully on that bread dipping it into the lamb good thanks Katie thank you
46:44very much apart from a tough lamb cannon my main goal was the taste and the presentation and just to
46:52show that I can do different skills Ashley's Caribbean menu is jerk chicken with an orange pineapple sesame
47:02sesame seed salad flatbreads and a lime and coriander yogurt sauce
47:08it looks the part but when you start to eat it hasn't got that fire and oomph that you need from jerk can't taste the chili
47:20this fruit and salad thing is really fascinating for me because you've got sharp sour pineapple in there and sweet orange
47:28it's really refreshing and really light and actually it goes nicely with that little bit of crust on the outside of that chicken
47:35the breads are nicely made but you've cooked them just a little bit too long and they're starting to go a little dry
47:41I'm slightly disappointed that a little thing like spice could have made all the difference but I was going to keep my fingers crossed to see if it's enough
47:49inspired by living on the coast in the south of France where he finished his rugby career Alan Wynn has served lobster linguine
47:59linguine is really thin it's that sort of more fettuccine in a lemongrass ginger chili and star anise sauce dressed with a lobster claw
48:09the lobster is perfectly cooked what I love about this sauce there's lemongrass and there's ginger and the star anise and there's a kick of chili
48:23it's got real depth and it keeps building the more that you're eating it is outstanding thank you with lobster pasta can go one of two ways
48:30either can be really flavoursome or it can be bland and creamy congratulations you got it absolutely bang on
48:40this is fantastic your pasta is beautifully made it's got a nice little bite to it it's skilled it's delicious
48:47I like it a lot Alan Wynn thank you happy with that I haven't done that recipe before and actually you know it came out good
48:56you know it came out good at least then I was a cooked lobster no ginger hello
49:04ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef pickled ginger shallots and coriander
49:14with fresh kimchi marinated in anchovy sauce and cheesy corn
49:20the star of the show is a bao bun which is lovely and soft and pillowy light which is really difficult
49:35to get right and inside that bits of beef which are really thin and ferocious amount of pickled ginger
49:41and the shallots as well being sharp with all the herbs very very clever indeed thank you
49:47I didn't think you'd get all this flavor into this kimchi in a short amount of time using anchovy
49:54almost to fake that funky fermented taste is lovely this cheesy corn it's a big plate of stodge
50:03exactly what it's meant to be I love it I am over the moon the gods of bao buns were on my side today
50:16and they were perfect so I'm so chuffed representing Scotland don't know Potter
50:23got your little gift
50:24right wonderful
50:31very nice ginger we're in the club beautiful welcome to the family does this make it taste
50:45better it does okay showcasing her Scottish heritage Dawn has served pan-fried mackerel on buttery leeks with
50:55mashed sweden potato pickled cockle escabash and a smoked haddock potato and cream cullen skink sauce
51:03I love mackerel perfectly cooked it's a very strong slightly bitter taste but then you've got the smooth silky softness of the haddock creamy sauce which just takes the edge off it
51:22getting neaps and tatties into Cornell I don't know what Scotland will make of it but you did it
51:30it's Bonnie the escabash is inspired sharp sweetness coming from that vinegar with the shallots the sweet
51:39carrot mixed together and those little cockles tasting of the sea some really complex flavors big bold flavors and you've made them dance quite nicely together
51:48good on you thank you thank you
51:54you know when you get that seal of approval from John and Grace it's so validating I want my dad to be watching this episode smiling his head off up in Scotland and feeling proud of what I've done
52:03last up is Alfie with his Italian hay baked lemon chicken served with purple sprouting broccoli an anchovy caper and parmesan salsa verde and a chicken sauce
52:18you don't know if that chickens cooked all the way through no until I open it up yeah
52:24good praise good job thank you
52:31the chickens cooked beautifully it's so lovely and moist and slightly woody and smoky from that hay around the outside
52:39sharp rich fragrant lemon with that lovely buttery crispy skin on the outside the sauce rich saltiness coming from the stock all the juices going there from the chicken it's delicious
52:50thank you you have convinced me to add a bag of hay to my online shopping delivery because it really works but then you've got this lovely chunky salsa it's so heavy with parmesan and anchovy and caper I could just eat that by itself on toast thank you so much
53:11thank you
53:14I was so pleased that that chicken was cooked all the way through that was great feedback from John and Grace
53:20I loved that round I think Gennaro gave them a gift he's truly inspired them
53:28that was some of the best dining that we've had of the whole competition
53:32I loved Alfie Beau's chicken it was so clever
53:36lemon and garlic personified it was bags of flavour
53:40ginger
53:41ginger pushed herself in this round with her Korean beef and kimchi
53:46how do you make bao buns when you haven't got a lot of time it was fantastic
53:50Alan Wynne lobster and pasta
53:53that's a difficult thing to cook he really pulled it off
53:57Dorno Porter and a celebration of Scotland with mackerel and a cunskint sauce
54:02I loved it all of those four were exquisite today very impressive
54:07that leaves us with a conversation about Katie and Ashley
54:13beyond doubt Ashley wanted to take us to his happy place and he really put effort into this
54:19his flatbreads as well made as they were he'd overcooked them they'd become quite dry
54:22but that jerk chicken could have done with a lot more chilly heat
54:26Katie a lamb hot pot made from the heart representing Lancashire
54:32and the gravy exquisite
54:34she made her own soda bread she churned her own butter and we had a really dainty looking dish
54:40but some bits of lamb were chewy
54:44everybody in that room is just gold standard and it'll just be sad to go home
54:51I'm loving it fingers crossed I get to stay in
54:55I never knew how much this competition would actually mean to me
54:59I've been brave enough to push myself and I'm just sitting here hoping that I've done enough
55:05Who's joining Jamie in the next round?
55:08This is a heartbreaking part of the competition
55:11Celebrities thank you so much
55:20You took us to places that genuinely meant so much to you
55:25We experienced some exquisite cooking
55:28But even so only five if you can go through to the next round
55:33The celebrity leaving us
55:38Is Ashley
55:47Ashley, thank you so very much indeed
55:51Great competition
55:52It's been an absolute pleasure to be in your presence
55:55Thank you so much
55:57I want to give you a hug, yeah?
55:59Thanks guys, it's been lovely
56:01Bye Ashley, thanks so much
56:03Thank you
56:05I'm gonna take so many positives away from this
56:12The confidence that I can cook
56:14I can make great food
56:16Food isn't just fuel
56:17And I feel like I can take all these skills back home
56:20And make everybody smile when they're eating dinner at my house at the weekend
56:25Congratulations you five
56:27For you, the competition continues
56:30The trophy is still up for grabs
56:32I cooked with a lot of passion today so I'm happy
56:38I'm loving it
56:39The ability to lose yourself in the kitchen
56:41And getting a few decent plates out as well
56:43Which is, you know, it's quite nice to have that feedback
56:47To get to the final now, you can't drop the ball
56:50You've got to keep bringing it to the table
56:52The standard is so high
56:54Here I am in a really fiercely contested competition
56:58So it's thrilling though
57:00I love being in the final six
57:01It's a nice number, isn't it?
57:03I need to get my thinking cap on
57:05I don't know if there's much left up there
57:07But we'll find some out
57:09Next time
57:15It's the last of the semi-finals
57:18John and Grace are looking for perfection
57:21And the six remaining cooks battle it out
57:24I have to go in with every ounce of focus that I've got
57:27For their place
57:30In finals week
57:31Out of chaos
57:32Beautiful things did happen
57:34You actually could pursue a career in cooking
57:36Because that is how good this dish is
57:57I'm out of coffee
57:59I'm out of coffee
58:00What did you come into?
58:18Did you see shady's disgusting?
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