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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
20:38ahhhhhhhhh
20:42ahhhhhhhhh
20:43while disorder reigns in both kitchens
20:46eighty hungry merrymakers are arriving at the banqueting hall
20:55my friends welcome to Kuma Beach
20:57I've been coming here for over 19 years
21:04honestly it's a brilliant atmosphere
21:08I'm really interested to see what they're going to come up with
21:11maybe something quite hearty
21:13tends to be the sort of fare that you tend to get
21:15I 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
21:26and in the red kitchen it's all hands on deck
21:29to get back on track with their neglected sticky toffee pudding
21:32and 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 get us the figs
21:46do you think we haven't got a sticky toffee
21:48well it's a lot of
21:49all right let's forget the sticky toffee
21:51but 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 that 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
22:05that's not fair
22:07the 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
22:16right pies are going in
22:18bye bye pie
22:21don't want to see you again
22:23with service fast approaching
22:27both teams are falling further into disarray
22:30this reminds me of all the gear
22:33no idea
22:35I mean there's a panic you know
22:37where's your quiche?
22:38quiche I've moved it because we've cut that oven down a bit
22:40so I thought I'd 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?
22:47I 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 over to where you're going to be serving
23:02how are the tartans looking?
23:03let me just check that
23:04sorry
23:06Tommy's rumbling now because I know it's coming
23:08plenty meat
23:10this is 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
23:19does 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 undercooked pork
23:35three minutes
23:37Dawn your first lot of pork will go across
23:39and somebody's gonna have to come back to the last lot of pork
23:44I mean that all looks cooked to me
23:45it's got to come out now hasn't it
23:48guys we ready to go?
23:53I'm happy with the pies
23:54I mean they're not perfect but they're very medieval
23:56as they would have it back in the day
23:58where the hell is this going man?
24:00alright guys we need to get over there
24:02can we have a look to see if it's cooked?
24:04well me we've got to go
24:06alright
24:07I think by the time it's rested it's going to be absolutely perfect
24:14yeah
24:15well done
24:16well done
24:17well done
24:18well done
24:19greetings townspeople
24:21sir
24:22welcome to the court of Queen Grace
24:25I have brought the chef to introduce the banquet
24:29hello you all look gorgeous
24:32and this is by far your superior menu for the day
24:35on the blue team
24:37it may not be superior but it's made with love
24:39and a lot of effort
24:41well someone's got to sell it
24:43haven't they?
24:45with menus proclaimed the medieval feast can begin
24:51ready guys?
24:52on the way now let's go
24:53alright guys it's time to serve
24:55whoo!
24:56welcome!
24:58where are you going?
25:00are you vegetarian or are you meat?
25:02meat
25:03the banqueters make a beeline for the blue team
25:06an 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
25:16hi there
25:17have a venison pie please
25:18pie's popular I love it
25:20another one for you mate
25:21aww buzzing
25:24the pastry was flaky but really flavourful
25:28the venison a bit of alcohol in there maybe
25:30that gave it a bit of a kick
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
25:40the gravy is nice and thick it's well flavoured
25:42the venison itself is still a little bit tough
25:44but then the vegetables are delicious
25:47considering it was almost a disaster
25:50they pulled it back from the brink
25:52cod
25:54here we go
25:55hey the first cod bag
25:57here we go
25:58yes
25:59well done
26:00blue team leader Alan wins cod
26:02with a herb crumb
26:03beans, peas, asparagus
26:05and fennel dylan 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
26:20all the crumb and the sauce with it
26:22it's really tasty
26:23normally fish can be a bit bland
26:24so with the herbs it sort of takes it to another dimension
26:27it's a kaleidoscope of different tastes
26:30his fish is cooked really really well
26:33the flavours are great
26:34that crumb
26:36it's packed with herbs
26:37the 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
26:57the pork's really popular
26:58because it is so perfect Alfie
27:01right okay
27:02I'm gonna have to watch the portion size now
27:04because the queue is just
27:05through the door
27:07right
27:08the 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 just 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
27:30juicy 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
27:44the trout is delicious
27:45after a slow start
27:47somebody have the good of trout
27:49team leader Dawn's trout on croot
27:51with sweden carrot mash
27:53veg
27:54and fennel and herb sauce
27:56is starting to win over the crowds
27:58it was very very good
28:00a nice crispy top to it
28:02the vegetables were well seasoned and really well cooked
28:07it was a delight in the mouth
28:09and the pastry was nice and crisp
28:11it was just delicious
28:15pastry is beautiful and thin
28:17the trout is so soft
28:20and just a real whack of dill going through it
28:23I think she's done a great job
28:25any vegetarians?
28:27I'm meant to be plating up vegetarians
28:29but as there are none I'm going to admire the costumes
28:32both teams are struggling to find takers for their veggie options
28:36we've also got a really lovely pearl barley risotto
28:38if anyone would like that
28:39yes
28:40yes that's for you
28:41it's the red team's pearl barley mushroom white wine and saffron risotto that gets the first order
28:47I'm not a massive fan normally of mushroom but it was actually just right onto your creamy with a soup like Ripley which is that now and it's been
28:54got the mushroom flavour but it also got that creamy risotto-y texture coming from it was honestly delicious
29:01nutty pearl barley
29:03nutty pearl barley
29:05woody mushrooms
29:07very very happy indeed
29:08it sounded really unappetising
29:10but to get the wine in there to get the saffron and the rest of the seasoning was inspired
29:15any vegetarians or not?
29:16as the queues go down
29:17as the queues go down
29:18Chris finally gets some interest in his mushroom and blue cheese quiche with red cabbage slaw
29:23we're gonna eat some venison pie as well on the plate
29:27pile her up
29:28they wanted the quiche but they also wanted a little bit extra so I was just being generous
29:34oh I am a quiche eater
29:37that's the type of guy I am
29:40it's very tasty lovely savoury pastry
29:43really enjoyed it
29:44I don't normally go for blue cheese but this is really nice
29:47is there any left? Can I have another one?
29:50I'm not sure they ate quiche in the late middle ages however
29:54Chris has made a quiche that the Women's Institute would be absolutely overjoyed with
30:01strong salty blue cheese woodiness of mushrooms great pastry underneath
30:05good on him
30:07with savouries finished it's time for the battle of the puddings
30:1150 portions
30:12let's do it
30:13I'll take some sauce
30:15the mains are all sorted
30:17it's my time to shine
30:19with the desserts
30:23subjects pudding is served
30:27sticky choppy anybody?
30:28port to choice
30:29busy over here
30:30sticky toffee
30:32Katie's sticky toffee pudding with custard and caramel sauce is 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 and the custard very creamy and I'm gonna finish this off in no time at all
30:50it's got a really crispy crunchy top but you really get the chunks of the dates in the sponge but the sponge is then still light
30:59it's sticky it's chewy
31:01she was feeding a crowd she needed something that would draw them and it really did
31:05what's not to like?
31:06while the red team's tarte tarte tarte does steady business Katie's second almond sponge with cherries and custard is proving popular
31:17it's very light and very delicious
31:19the almond got a nice little crunch on the top
31:21the almond sponge with the cherries was very thick welly
31:25the custard was really lovely I could have probably drenched the entire plate of custard though
31:29I love Katie's ambition she stepped up to the plate in the semi-finals
31:35I think it's really delivering on almond and cherry flavours
31:39I could happily eat the whole bowl and so the dozens of other people
31:45over on the red team
31:47Alfie tries a new tactic to sell the final portions of the fig and berry tarte tarte tarte with custard
31:54we have a better dessert over here ladies and gentlemen just come over here
31:56we really do
31:58and I'll sing you a song as well
31:59and I'll sing you a song as well
32:05now come try our dessert
32:11the pastry was really crispy the berries in there
32:14fantastic
32:16the things were cooked beautifully
32:18really nice balance between that and the custard
32:21exquisite I really really enjoyed it
32:24they didn't do the sticky toffee pudding
32:27they ran out of time
32:29but the tarte tarte
32:30I really like the flavours
32:32the natural sweetness of the figs
32:34the custard is really really good
32:36so good the queens consumed all the custard
32:39that is very good custard
32:40very good custard
32:44we did it guys
32:46we did it
32:47well I'd say
32:49this was a massive start to the semi-finals
32:52it was a bit chaotic in part but you can't fault how much they embraced this theme
32:59today to be cooking serving people from medieval times
33:04you don't do that everyday do you?
33:06so yeah I've had a great day
33:08a little tense at times
33:09a little stressful but
33:11you know it's a baptism of fire and
33:13I think we achieved something really special
33:15today was so fun
33:17it was thrilling
33:19I'm feeling really positive
33:21and I feel like I just bring it on
33:23I can't wait for the next challenge
33:25our celebrities have done a great job
33:27but they need to step up
33:29because very soon we have to make a really tough decision
33:31it was a really tough decision
33:53welcome back celebrities
33:56your brief today is to cook us a pie
33:59a pastry case
34:02filled with something delightful and delicious
34:05served with a garnish and a sauce
34:08give it everything
34:11because at the end of this
34:13two of you will be going home
34:16one hour forty minutes
34:18let's cook
34:20let's go gang
34:25I love pies
34:26is it sweet?
34:28is it savoury?
34:30pies can be so different
34:32they've got to make a pastry
34:34they've got to make a filling
34:36and it has to be done with a plum
34:38okay
34:40let's go
34:42I think this dish has to be really tasty today
34:44I think the competition is getting more fierce
34:47and everybody wants to win out there
34:50Jamie Lomas
34:52a pie
34:53now this is a popular dish in the North West
34:55it most certainly is but I'm going to put my own spin on it
34:58so my favourite dish is beef stroganoff
35:00so I'm making a beef stroganoff pie
35:05beef stroganoff classically made with fillet steak
35:07mushrooms, brandy, onions and cream
35:11going into a pie
35:13and he's going to serve that with corn ribs and 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 because as it starts to melt inside that pastry
35:30it also slightly fries and it ends up being really really crispy
35:34it's a good old-fashioned pie crust
35:39right take a moment ginger please
35:41I was absolutely gutted to not be able to take part in the last challenge
35:47and I've just got to make sure that my pie is strong enough to keep me in the competition
35:52despite the fact I wasn't there to join in
35:57so lovely to have you back in the master chef kitchen
35:59thank you, good to be back
36:01which way are we going ginger?
36:02we are going sweet I'm making a rhubarb and raspberry Swiss meringue pie
36:06what pastry are you making?
36:08I'm making a shortcrust pastry with a watermelon and herb salad
36:12and a sweet basil pesto
36:14whoa
36:16yeah
36:18this is quite an interesting combination
36:20there 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
36:32and that meringue needs to be perfectly judged
36:35I'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, why not?
36:46the meringue for me is the biggest concern
36:49if it's not set we've got ourselves an egg white omelet across the top of our tarts
36:53it's going to be a lot of whisking today and I just hope the hairstyle can take it
36:59it's just a bit of a slog to be honest
37:06oh look at this
37:10Chris you're butchering a bird there
37:12yeah
37:13this is the partridge bird and I've got a pheasant here as well so we're having a nice game pie today
37:18so this is almost like reminds me of a home, it's nostalgic
37:22it brings me back to the Cotswolds being on the farm we've got thousands of pheasants and partridge kicking around
37:27we might as well make the best of both of them
37:28game notoriously goes dry very very quickly
37:34he's got to be careful that it's nice and soft and succulent
37:37there's only a lid on Chris's pie, there's not a bottom and that concerns me
37:43it seems to me right now we might have a stew with a pastry top
37:46I'm doing a salt beef, corned beef hash sort of pie, it was something I grew up eating as a kid
37:59my mum used to mix up the corned beef with the mashed potatoes and bake it with cheese on top
38:04and it was beautiful
38:07my mum, she's 92 and she raised nine children and fed us all very well
38:13so it's my time to sort of say thanks for the education
38:18this is a big bowl pie
38:21blandness is coming from the potatoes and short crust pastry
38:25but then inside that filling there is a load of flavour
38:29we've got blue cheese, then we've also got corned beef out of a tin
38:33which is quite fatty and salt beef being lovely and stringy and really really rich
38:38it's a big old pie
38:39he needs a big jug of gravy to make sure we've got moisture with that pie
38:44until I was ten I was raised by my grandparents and they were East Londoners
38:50so when I got this challenge I went immediately to pie, mash and liquor, traditional East London food
38:57so it's a posh version of that
38:58so you have got a ham, celeriac and tarragon pie with sumac mash and mustard and parsley sauce
39:11I love how you push yourself
39:13I think there's a pie and then there's a pie
39:15and I really wanted to make something special
39:16Don's making a petivio, it's an elegant glossy dome shaped pie, it's something you get in the finest restaurants and not easy to do
39:28we've got layers here of mustard and ham, we've got celery out which is going to be nutty and woody
39:34whole thing covered in a rough puff pastry looking smart
39:38past this sauce being the liquor that's used with a classic East London pie
39:42I really love this pie, it's like a baby of mine
39:47and so if I mess it up I'll be devastated but I'm so excited and I think it's going to go well
39:52Celebrities you are halfway
39:55The biggest challenge of my pie today is I don't know if any of it is going to work
40:00I'm trying to bring my Caribbean roots to pie making but it's not a tried, tested and proven recipe
40:07it's something I have literally made up
40:10I've just gone for a curry goat pie
40:13Now that to me looks like lamb not goat
40:15Yeah
40:16So what you're doing is the idea of curry goat but you're using lamb instead
40:20Yeah, I mean I wanted to cook curry goat but I didn't have enough time to get it cooked
40:25He wants the lamb to take on the flavour of curry goat
40:28that means it's got to be spiced really really heavily
40:31There needs to be a good amount of curry sauce around that lamb
40:34How many times have you made a pie in your life Ashley?
40:37Erm, it'll be one today
40:40Anthony, what is cooking today?
40:51A pear tart with cherry and amaretto compote with ginger infused clotted cream
40:56So is the pear sitting in a sponge?
40:59It's in an almond sort of frangipan sort of vibe, yeah
41:03Because I've always struggled up and down with weight so today is like a bit of a sod it
41:09Let's just go for it
41:11Poaching pears is deceptively difficult
41:14It has to have lost all of its bite but it can't be mush
41:19Frangipan, a mixture of eggs and butter and almonds all whipped up together goes into the sweet crust pastry case
41:26Pears go across the top of the frangipan
41:29That 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
41:38Ah, as a rugby player do I eat a lot of pies, of course, but I never thought I'd be contemplating pie design so heavily
41:49Alan Wynne's making a chicken, leek and panchetta pie
41:55It's traditional, it's not breaking any boundaries but it's a classic for a reason
42:00What's the inspiration behind the pie?
42:02Um, well I was gonna do something like steak and kidney, you know, the odd trip to the chip shop is usually
42:08That would be my go-to but
42:10Chicken, leek, pancetta, fan of bacon, obviously leeks are synonymous for whales
42:15I'm so looking forward to this pie
42:17Wow, okay, no pressure, thanks
42:23My, my, Katie, I spy apple pie
42:26Yeah, well an apple tartar tan
42:28An upside down pie
42:31Yeah, well it's a French pie
42:33I used to go into France with my mum and I'd love all the croissants, the crepes, like I love French food, French pastries
42:42A great apple tartar tan, big pieces of apple, puff pastry across the top and as it's hot the puff pastry puffs up like a pillow
42:51This is where Katie has to get this absolutely right
42:54If she cooks the apples too much, the apples will disintegrate and we will have apple sauce on top of a piece of pastry
43:01Two people go home today
43:03Yes
43:04How do you feel about it?
43:05I'm nervous, but I'm just gonna keep calm and do what I do best, which is desserts
43:13Come on little pies, don't let me down
43:16Okay, so that's ten minutes to go, some of you are really gonna have to get a move on now
43:21Mmm, I don't know, I think it's alright
43:27Just gotta get it all put together and then I'll be fine
43:35Oh!
43:37It's cooking, and we are moving and shaking
43:40Stressful mate, this
43:41Yeah?
43:42Yeah
43:43Looks good though
43:44You have just five minutes everybody, five minutes left
43:47I think like that, it's bloody perfect
44:00Those look amazing
44:02Shut up pal
44:04Still time to drop them
44:06Quick on a plate please
44:08Literally you've got 60 seconds
44:10Come on, let's go
44:18That's it celebs
44:21Time's up, thank you
44:26Okay
44:28Like no matter how much you practice, it's still always awful
44:33Jamie, come on
44:35Go on Jamie
44:37It's like standing in front of the headmaster and headmistress at school
44:41That's exactly what we were hoping for
44:43First up is Jamie, who's made a beef stroganoff pie with chimichurri sauce and corn ribs
44:55Jamie, you've made lard pastry, it's a great classic pastry, that's fantastic result
45:02Your steak is tender and melt in your mouth, I love the little bits of mushroom through the whole thing
45:07I've definitely got the flavour of beef stroganoff
45:10I love the chimichurri, to cut through the beefiness with this sharpness, the vinegaryness
45:17The ribs, I love them as a side
45:20This is really lovely cooking
45:22Thank you, thank 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
45:32Next to serve is Dawn, inspired by her East End grandparents and traditional pie mash and liquor
45:40She's made a gammon, mustard, celeriac and tarragon petivier
45:45Served with sumac mash, peas and parsley sauce
45:56Dawn
45:58Ice
45:59Oh, thank you
46:01Puff pastry, lovely and flaky and crispy
46:04A ferocious amount of mustard in there with that sort of salty gammon
46:07The woodiness of celery acts, wonderful
46:09Great sauce, rich, creamy, full of parsley
46:12Delicious, I'd pay money for it
46:14Thank you
46:16Outstanding
46:17I love that you've taken pie and mash, this East End thing, but then given this fancy spin on it, it's really beautiful
46:27Thank you
46:31I'm so happy
46:32I feel like I bought me to old school East End, I think my Nana and Pop would have enjoyed the pie
46:40Having grown up on a farm surrounded by game, Chris has made a pheasant, partridge and bacon suet pastry pie
46:48With honey roasted carrots and parsnips and a port and red currant jelly gravy
46:53I think the game inside the pie is quite tough
47:01Yeah
47:02I do like your pastry though, it's not perfect, it 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
47:16The sauce is really sweet, it is the flavour of sweet port, thinking of a corn flour
47:20And there's not enough filling in the pie
47:22And the pastry is almost like a cheese cracker, rather than it being a pie top
47:26But, your veg are cooked really beautifully, I like those
47:31Thanks
47:34Bit deflated
47:36I went in there, I thought pies were easier than that
47:37But, hey, we tried, we soldier on as they say
47:41Inspired by his mum's corned beef hash, Alfie's short crust pie is filled with corned and salt beef, potato, cauliflower and blue cheese, with buttered radishes and onion gravy
47:59This is just extraordinary
48:00It has all the taste of corned beef hash, when I was a little girl
48:07There's lots of lovely creamy potato in there, and then the richness of a blue cheese
48:12I love the gravy, it's a really beautiful pie
48:17Honestly, best thing you've cooked in the competition
48:20Yeah
48:21Go and open yourself a pie shop, my friend
48:23Thank you
48:25That is fantastic with a capital F
48:26I was blown away by that
48:30Quite emotional actually
48:32I think my mum would be very proud of it
48:34Yeah, I'll make it for her next time I go home
48:37As a nod to his Caribbean heritage, and his love of curried goat, Ashley is serving a curried lamb short crust pie, with whiskey gravy and fruity coleslaw
48:48Lovely thickness of pastry, surrounding the whole pie, inside there you've got really wonderful tender pieces of lamb, you marinate that lamb and you've got that sort of reminiscence of curry goat, but those spices definitely need to be cooked out more, they're just sort of powdery rather than being rich and fragrant
49:09Yeah
49:11I probably got the soggier pie, so my pastry maybe wasn't as crisp, but the gravy is rich, nicely scented, I love the slaw, that is heaven
49:24To be honest I'm glad that's over, it could have been better, but it definitely could have been a lot worse, so let's see if it's enough to get me through
49:34Alan Wynne has made a chicken, leek and pancetta short crust pastry pie, served with tender stem broccoli and crispy pancetta, and a chicken and pancetta gravy
49:45Alan Wynne, you've created a pie that if I was in an expensive bakery, I'd part with a large amount of money for, it's beautiful, glossy, the chicken is wonderful, but plenty of lovely rich leek
50:07I think the broccoli has ended up a bit limp, but the star of the show is the pie, and it's a very good one
50:13Fantastic crust, wonderful filling, this is crowd-pleasing, fantastic food with real elegance and sophistication
50:22Thank you very much
50:26Yeah, feeling good, the brief was a pie, I got a pie out there, and yeah, I'm pleased with that
50:32Ginger's sweet pie is filled with rhubarb and raspberry curd, and topped with Swiss meringue, served with watermelon and herb salad, and sweet basil pesto
50:46I've got to say to you, Ginger, I was really concerned about this
50:56But, you made Swiss meringue, and it's beautiful, it's holed up really nicely, almost like soft marshmallow
51:04Your pastry, thin and crispy on the bottom, inside there that curd, which is sharp, with raspberries and rhubarb
51:11It's unusual, technically really challenging, and I really like it
51:17Thank you
51:18You've made this pesto, and it really looks like a chunky savoury pesto, but it's not, it's sweet and there's mint
51:25I love that you've put the watermelon into little balls
51:28It's just a real feast for the senses
51:30That challenge really, really took every bit of energy that I had left in my body after not being well this week
51:39But I'm just so relieved
51:42Bed, immediate bed
51:45Immediate bed
51:46Anthony is serving a poached pear and frangipan sweet shortcrust pie, with amaretto and cherry compote, and ginger-infused clotted cream
52:01Your pastry is great, it's nice and crumbly, and crisp
52:06The 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, and the core is still inside it
52:16All you had to do was cut that pear in half, and it would have cooked all the way through
52:20These big, boozy cherries are just a joy
52:25The cream, definitely could have done with more of a whack of ginger
52:29The pie itself, it's not perfect, you know that
52:33But it's wholly edible
52:35I'm very disappointed
52:39It was the pear, it was just plonked on
52:42But it is what it is
52:44It's hard, isn't it? Wow
52:48Finally, it's Katie
52:50Inspired by her love of French pastries
52:53She's made apple tartatin
52:55Served with almond and vanilla crème fraîche
52:58Crisped apple slice
53:00And caramel sauce
53:01Your rough puff pastry is lovely and crumbly, almost like shortbread crumbly
53:11And your caramel sauce, you bottle that and sell that
53:15Really lovely warmth in the back of my throat
53:17My issue here is that the apples have disappeared
53:20Yeah
53:22They've got a gone
53:24And I've got myself a caramel pie
53:26There are lovely things on this plate
53:29That almond cream is inspired
53:31It does look really messy
53:34But somewhere underneath all this chaos is a good tart tartan
53:39It's always chaos, isn't it, Grace?
53:41Yeah, it is, there's always chaos
53:43I'm a little bit gutted about the apples, I'm not going to lie
53:48And the presentation
53:50But it tasted good, and that's what desserts are all about
53:57An extraordinary start to the semi-finals
54:00Nine very different pies, each with a different story
54:04Fascinating
54:06Well done, everyone
54:08Well done, guys
54:09It's hard work, isn't it? Pastry is hard work
54:12We had some absolutely delicious pies
54:15Dawn
54:17Alan Wynn
54:19Ginger
54:21Jamie
54:23And Alfie
54:25All going through the next round
54:27Don'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?
54:33Yeah
54:34It is, isn't it?
54:35It gives us five through to the next round, we've only got two places left
54:38This is incredibly tough
54:42So I am really hungry to stay in the competition
54:46Yeah, I'm getting my confidence
54:48I'm just kind of running with it
54:50We'll see
54:52Because 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? Why am I doing it?
55:00I don't know, but I absolutely love it
55:02And if I got through
55:05I'd be really happy
55:07I want to keep learning
55:09I want that thumbs up from John and Grace
55:12If I stay, I will keep pushing forward
55:17Good luck, guys
55:25Celebrities, a decision has been made
55:28The first celebrity leaving us
55:31The first celebrity leaving us
55:38Is Chris
55:40Yeah
55:42Chris, thank you so very much indeed
55:44Well done, Chris
55:45Thank you, Chris
55:46See you later
55:47Thank you
55:49Bye-bye, bye-bye, bye-bye
55:52The second celebrity leaving us
55:53Is Anthony
55:59Anthony, I'm so sorry
56:02Love you all
56:04Love you all
56:06Thank you, Anthony
56:08Thank you, Grace, thank you, John
56:10Thank you
56:12Bye, loves
56:14I knew it was my time to go today
56:16Everyone was just unbelievable
56:18Unbelievable
56:19Can't cry about it
56:21I've had a brilliant time
56:23It's a shame that 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
56:43Come on
56:44Come on
56:48I never thought I'd be stood here
56:50Saying I'm in the final seven of MasterChef
56:52I'll be honest
56:54But I'm still standing
56:56I'm absolutely over the moon
56:58I'm gonna have to bring my A-game, I think
57:00And hopefully, you know
57:02The other guys have an off day
57:05There's definitely more to come
57:07I'm gonna come back bigger, better, stronger, harder, faster
57:10All of those things
57:15Next time
57:17The pressure reaches new heights
57:20As 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 in the final six
57:35I love it, I love it, I love it
57:36I love it, I love it
58:06The Dalton
58:24The Dalton
58:26The Dalton
58:30The Dalton
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