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00:00It's early morning in Staffordshire, and the five celebrity MasterChef finalists
00:08have arrived at one of the country's most renowned potteries.
00:17Welcome celebrities to finals week.
00:19Now, 250 years ago, Josiah Wedgwood created the iconic clay that made this pottery world famous.
00:32And today, we're going to celebrate that with a very special afternoon tea that you're catering.
00:40An afternoon tea is all about being delicate and beautiful.
00:43And today, you've got some really special guests, renowned potters and the Lord Mayor of Stoke-on-Trent.
00:50Ooh!
00:52Today, you're going to be guided by the world-famous, internationally renowned pastry chef, Cherish Finden.
00:59I warn you, it is not going to be easy. Off you go.
01:04I shake a lot when I get nervous and stressed, so I don't know if I'll be able to keep it together.
01:11Hopefully, I'm just in charge of brewing the tea. I can do that, maybe.
01:16It's a very delicate, pretty day, isn't it?
01:18So, we've just got to be delicate and pretty.
01:31Originally from Singapore, Cherish Finden won gold at the Culinary Olympics in 2000.
01:36Her eye-catching creations have seen her acclaimed as one of the world's leading pastry chefs.
01:41I look at food as an art.
01:45When I create something, it needs to be visually stunning.
01:52Most importantly, it needs to taste phenomenal.
01:56Precision is always very important for me.
02:00When I said that your sponge needs to be 14 grams, it needs to be 14 grams.
02:04When I said seven minutes, it needs to be spot on seven minutes.
02:08And that is how precise I am.
02:11Good is not good enough.
02:14I'm telling you that you are not a celebrity today.
02:18You are my chef.
02:20Welcome to my kitchen.
02:22Are you ready?
02:24Yes, chef.
02:25Today, every detail count.
02:28Do not disappoint me.
02:29And I'm the boss in the kitchen.
02:31Follow me.
02:34Here are the bastion of British craftsmanship.
02:37And this challenge is all about craftsmanship.
02:41Afternoon tea isn't just a meal.
02:42It's an occasion.
02:44It's about getting things just so.
02:46Cherish has created a special menu in honour of the 250th anniversary.
02:51Each celebrity will have three hours to create one of her challenging signature dishes.
02:57I hope it's going to be as simple as cucumber sandwiches.
02:59But I very much think it's not going to be that way.
03:02The standard is being set really high.
03:05And we've got to meet it.
03:06And we will.
03:07I'm confident.
03:07I believe in all of us.
03:10Rugby legend Alan Wynn's masterpiece is Cherish's take on an afternoon tea classic
03:15usually served as a sandwich filling.
03:18It's not the ordinary coronation chicken that you see everywhere.
03:25Coronation chicken encased in spheres made from semolina, served with a swirl of potatoes
03:31across the top.
03:32When you deep fry the chow, it has to puff up to perfection.
03:36I want it to be golden brown.
03:37The first bite is going to be so beautiful.
03:42The texture just bursts out on your palate.
03:45And it's like crying out for, I want it more.
03:49I'll wager that Alan Wynn has probably seen coronation chicken on a rugby club buffet.
03:55I don't think he's seen anything like this.
03:57It's essentially got a ball on a plate with a spiral on top that's really delicate.
04:02I just talked that up to make it sound even harder.
04:03So thanks for that.
04:04He's got to poach chicken, but do it in a way so it stays beautifully and moist and
04:12then cut into tiny little cubes.
04:14If you overcook the chicken, what happens?
04:16The chicken will be very dry.
04:18While the chicken poaches, the next step is to make the all-important coronation marinade,
04:23which has nine different ingredients to balance.
04:25The mixture, including curry powder and mango, folded through in the right proportion.
04:32I've got to get my grammage right.
04:347.5.
04:35When you see 100 grams, 200 grams, it's all right.
04:40When you see 7.8, it's like, okay.
04:44This is horrible.
04:46The pressure I'm feeling, crying out loud.
04:49That's crazy.
04:50You look nervous.
04:52I'm very nervous.
04:52You need to hold your nerve today.
04:54Okay.
04:55Singer Alfie's creation is centred around one of Cherish's favourite shellfish.
05:00I love seafood.
05:02That is why I'm incorporating prawns.
05:06Alfie's going to create garlic butter prawn with pickled cubes of cucumber.
05:11The prawns are served inside a charcoal bun.
05:13Please do not overcook the prawn.
05:17It will be very hard and tough.
05:19Undercook the prawn, that will be a no-no.
05:22The first thing that you need to get on is the charcoal bun.
05:26It is very important.
05:28It takes time to prove and to shape it before you bake it.
05:31Good luck, Chef.
05:320.7 grams.
05:34Alfie's dish looks like a prawn burger, but it's nothing like a prawn burger.
05:40The bread dough, it needs to be pitch black, but it can't be too strong or bitter with charcoal.
05:46It is very technical to get the bun right.
05:49Over-mix the mixture, you might tear the gluten.
05:53Alfie's got to make sure he follows the instructions absolutely to the letter.
05:57It needs to rise and be lovely and light and fluffy.
06:01He can't get nervous.
06:03I'm a singer for crying out loud, and I'm doing these sandwiches, which is just ridiculous.
06:07Broadcaster Dawn is working on a meringue for Cherish's take on a retro classic.
06:14It is afternoon tea, and what is better than a pavlova?
06:19So Dawn, are you a fan for pavlova?
06:21I don't really have a sweet tooth.
06:23Oh, what about your baking skill?
06:25Absolutely terrible.
06:26Oh, dear.
06:27A pavlova needs to be crispy on the exterior, but chewy and musk-mullowy in the interior.
06:37Okay.
06:38But how do we lift a pavlova up to the next level?
06:43The pavlova is topped with a highly technical tempered white chocolate disc.
06:47So delicate.
06:49And a set raspberry gel mirror.
06:51You need to cook the mirror to perfection, or your jelly will not set in time.
06:56Wow.
06:57Okay.
06:58I'm most intimidated by the precision.
07:01That's not how I cook.
07:03I chuck things in and hope it comes together.
07:08Dawn, raspberry pavlova, what could be simpler?
07:10I mean, come on.
07:11Have you seen it?
07:12It's very important that you whisk up your egg white first, then you put in the sugar.
07:20Oh, my goodness.
07:21This is a workout.
07:22Dawn, we know, loves to feed people.
07:25She likes a little bit of rustic.
07:29Not a pavlova from Cherish.
07:32Desserts are not my forte, but after today, pastry chef Dawn.
07:37Actor Jamie is making Cherish's take on an afternoon tea staple, lemon drizzle cake.
07:46What inspired me, I was giving some of my time back in a dementia home, and there's this lady.
07:54She cannot remember any recipe, but she can remember the recipe of a sponge.
08:01Jamie probably thought he was home safe when he saw lemon drizzle cake.
08:04It's a sturdy, sticky loaf cake.
08:07It's nothing like that.
08:10The lemon and yuzu soaked sponge is on a shortbread base.
08:14Jamie, he's got to make glazers, he's got to make syrups.
08:17Oh, my days, look at that.
08:20And then he's got to construct the whole thing.
08:22This is a really big challenge.
08:25Who doesn't like a lemon drizzle cake?
08:26Whether they'll like mine or not, I don't know, but I'm going to do my best.
08:30The first element that you need to get on is the lemon sponge.
08:34Good luck, chef.
08:35Thank you, chef.
08:37We've got to make it spot on.
08:39We do not want the sponge to be too dry.
08:42It needs to be airy, it needs to be light, and it needs to be delightful.
08:47You know, every element has to be perfect.
08:50So, hopefully, that goes OK.
08:56The last course and cherishes showpiece finale for the afternoon tea
09:01is drag artist Ginger's responsibility.
09:04Today, you will be creating the mango and matcha chocolate teapot.
09:09Brilliant.
09:12An edible teapot.
09:14She's like a modern-day Willy Wonka.
09:16The inspiration is to remember my granddad, or I call him Akong.
09:25When I visit my Akong, he will have a tea ceremony for us.
09:29Built with tempered white chocolate,
09:32the teapot is filled with layers of matcha sponge...
09:34Oh, wow.
09:36..mango compote and a matcha whipped ganache.
09:40There's a whole world in there.
09:42There's so much going on, and it's all so delicate.
09:45This templing of the chocolate has to be spot-on.
09:48Yeah.
09:48So you can see that there is different chocolate.
09:50You have the hender and the sprout.
09:52Wow.
09:54I make jewellery sometimes, and I make puppets and little things,
09:58so I'm hoping I can do these two things.
10:00OK, it's music to my ear.
10:03The disciplines within this dessert would be difficult for a pastry chef.
10:07One little mistake here, and we won't have a teapot,
10:09we'll have ourselves a sugar bowl.
10:10I've never made a ganache in my life.
10:13I have no idea what it's supposed to look like.
10:16I was going to say that's not my problem,
10:17but it literally is my problem and nobody else's.
10:22Like Jamie, Ginger also has the challenge
10:25of making the perfect sponge.
10:27Trying to measure 2.5 grams of matcha powder.
10:31It's so detailed.
10:33Ginger, I see you're just casually making a matcha teapot.
10:37And I'm about as useful as a chocolate teapot in this situation,
10:40so who knows how this is going to go.
10:45Founded in 1759, Wedgwood Pottery
10:48is one of the most recognisable names in ceramics across the globe.
10:53Its founder, Josiah Wedgwood,
10:55was a pioneer of manufacture and design,
10:57creating an entirely new type of clay 250 years ago,
11:01which revolutionised pottery
11:03and changed the course of ceramic history.
11:06What made Jasperware unique
11:08was it could be coloured in all sorts of different ways.
11:11Really appealing, visually beautiful ceramics.
11:14So there were lots of ways that it fitted
11:16into fashionable 18th century interiors.
11:19I'm really looking forward to the afternoon tea today.
11:22I think it's going to be a fantastic opportunity
11:24to try some really interesting and delicious food, I'm hoping.
11:27It's two hours before service.
11:36Chef, can you please make sure you keep your kitchen very clean?
11:40Yes, chef!
11:41Yes, chef!
11:42That's better.
11:43On the first dish, Alan Wynne's chicken is poached.
11:46Bit more surgery to do to remove some cartilage
11:49and then I've got to chop it up.
11:51OK, it's looking very good, but we need to cut to perfection.
11:54Yeah, yeah.
11:54OK.
11:58I've got to cut it up to 0.5mm squares
12:02because I've got to pipe it later
12:03so it's got to be small enough to come through the bag.
12:05Alan Wynne loves detail, he admires technique.
12:09Oh!
12:10But even he is blown away
12:12by the amount of detail and technique in this dish.
12:15It's small, it's beautiful.
12:17And the thing is for Alan Wynne, he's a rugby player.
12:19He's a big man with big hands.
12:21Never, ever thought I'd be stood next to an international rugby legend.
12:27When's he coming in, then?
12:29HE LAUGHS
12:29His nerves slightly settled,
12:33Alfie's managed to get his charcoal dough ready to prove.
12:36I've made bread before, but this is, like, totally unreal.
12:40But he's now got the painstaking job
12:42of prepping the components for the garlic prawn filling.
12:49Quite fiddly.
12:51There's no vein in there.
12:53Prawns to be peeled and completely clean of any grit.
12:57That's 700 grams.
12:58Little bits of cucumber and mango,
13:03all exactly the same size.
13:05Very important, it needs to be 0.5 by 0.5 centimetre.
13:10Ridiculous, man.
13:11But I've had professors scream at me
13:13if I'm not singing something right.
13:15I don't want to let her down.
13:18It's not as precise as I want it to be.
13:20This is not 0.5 by 0.5.
13:22OK, ma'am.
13:23Yes, chef.
13:23Yes, chef.
13:26Cherish isn't letting me away with anything.
13:28Oh, my goodness, I'm shaking like crazy.
13:33Also finding Cherish's standards a struggle is Dawn.
13:37You need to go fast now.
13:38Who's been piping out her pavlovas.
13:43Be careful the height.
13:44As you can see, that is very inconsistent when you pipe.
13:48Time and time in this competition,
13:50we've talked to you about finesse and keeping things delicate.
13:53Making it look like Cherish makes it look
13:55is a skill that I don't know if I have yet.
13:58Beautiful.
14:05Bacchus.
14:06OK.
14:07Pavlova's piped.
14:08Her next precision hurdle is the raspberry jelly layer.
14:12This is the mixture that I pour into a tray to set,
14:14and this will be the very, very thin mirror that sits on top.
14:18Feels like I'm making lunch with some very posh children.
14:20Not enough gelatine, she won't be able to cut it into a perfect round.
14:23Too much gelatine, it'll be rubbery.
14:28Beautiful.
14:29And then leave it.
14:30Yes.
14:30Very important is that the table needs to be straight.
14:33If the table is not straight, then you don't get the perfect finish.
14:35Oh, I love it.
14:36It's like building a house.
14:42Fabulous.
14:43Jamie's lemon drizzle sponges have been baking for exactly seven minutes.
14:48Very nice.
14:49Thank you, chef.
14:49So I'm just glazing these now with the yuzu syrup,
14:53letting this absorb into the muffins.
14:56The dish's height is created by combining two sponges per portion.
15:02Be very gentle.
15:03OK.
15:05You have to be super careful.
15:07Once they go on top there, they stick, and there's no moving them.
15:11Next on Jamie's extensive to-do list is a curd to top the sponges.
15:16Yuzu curds, the sweet version of mayonnaise.
15:20Taking eggs and butter and sugar, bringing them together so they emulsify
15:24and become a wonderful, rich mixture.
15:28Chef?
15:29Chef?
15:30I've just split my curd.
15:31Chef, you need to start again.
15:34OK.
15:35Jeez.
15:37I need to get some butter, don't I?
15:41Ginger is also struggling with her workload.
15:44Pour into an 18 by 28 centimetre frame.
15:48And is racing to get the first layer of her teapot, the matcha sponge, on to bake.
15:53OK.
15:56Out of my depth!
15:58I'm at the bottom of the ocean!
16:02God.
16:03This is crazy.
16:07OK.
16:08How does this work?
16:10But as well as the matcha and mango elements inside the chocolate teapot,
16:15just as vital is the decoration.
16:18Let's try and do this.
16:191.1 gram.
16:21She's got sugar work.
16:23Making a handle for the teapot.
16:25It's a lot of effort for a cake.
16:2812 centimetres long.
16:30No way that's going to get to 12 centimetres.
16:33Ha, ha, ha, ha, ha!
16:35It needs to be lovely and thin and delicate, but at the same time, have the strength and
16:40structure to hold up.
16:44Look at that magic, 12 centimetres.
16:46I never believed it, but I've got there.
16:48Right, here we go.
16:49Into a C shape.
16:51Then there's like an S.
16:52This teapot needs to be so beautiful, it could be in the gift shop.
16:57Remember, that's how the spout is meant to love.
17:01That's it.
17:02There you go.
17:03If it all goes wrong, I'll just sit on the table.
17:06Cover myself in matcha powder.
17:08Bye.
17:08With an hour to go, on the Coronation Chicken, Alan Nguyen is also focusing on decoration.
17:16Get on with it.
17:17Yes, chef!
17:18The kirsten resistance of Alan Nguyen's Coronation Chicken sensation is the potato curls.
17:26The spirals are going to be 3 centimetres long as well as 2.5 centimetres wide.
17:31Oh, it's beautiful.
17:32Keep everything to this size.
17:36It needs to look super sexy.
17:38If you've got kids and you've got a spiralizer, it takes up a lot of time and entertainment value.
17:45So a spiralized fruit, apples, and hairs.
17:49But not to the precision that's going to be needed for this.
17:52I think it looks really nice.
17:53Oh, thank you.
17:54Yeah, well done.
17:57With Alan Nguyen in control, Alfie's nerves are back.
18:00To cut this and then square it off.
18:03He has to work at speed to exactly portion the buns and get them into the oven
18:08as the dough will keep on proving until it hits the heat.
18:11OK, it's very crucial that all the dough has to be 15 grams.
18:15And I'll only give you five minutes to accomplish this.
18:18OK.
18:18Let's see.
18:19Oh, man.
18:22If he proves it too long, the yeast will die and the whole bun will collapse.
18:26That's really hard.
18:28The accuracy is ridiculous.
18:30We do not want to eat the bread that is overproofed.
18:33Take this in the oven ASAP because we might be overproofed now.
18:36Come on.
18:37OK, OK.
18:37You need to move.
18:37Try my best.
18:42One more minute, the bread will collapse.
18:45It's done.
18:45OK.
18:48Oh, I'm stressed, man.
18:49I'm really stressed.
18:52Across the kitchen, Jamie's also up against it.
18:56He had to remake his yuzu curd, which has put him behind.
18:59Can you see the magic when you spot on with the temperature?
19:03Yeah.
19:04The curd needs to freeze in time for service to sit on top of the lemon sponge.
19:12Put in the blast reader immediately.
19:14It's just there.
19:15This one.
19:18Ah!
19:24Hey, how are you getting on?
19:26It's hard, isn't it?
19:27This is the hardest thing we've done by 100 miles.
19:30With only 45 minutes until service.
19:33Oh, God.
19:34Ginger's chocolate teapot is nowhere near finished.
19:37For the purpose of time, Cherish has made the little white chocolate shell,
19:41which will be the outside of the teapot.
19:43But Ginger will have to do a lid of tempered white chocolate across the top.
19:47OK, here we go, then.
19:49Oh, Lord.
19:51Templing chocolate is one of the hardest and most technical skill in the pastry world.
19:57The chocolate must be heated and cooled to exact temperatures so it can be spread and shaped.
20:03If they do not temper the chocolate right, oh, my goodness, disaster strike.
20:11I think I can get eight out of that.
20:14I have a feeling in the last half an hour I'm going to find out whether any of this has worked at all.
20:22Oh, don't count your teapots until it boils.
20:25Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh.
20:29Also attempting to master tempering is Dawn for a white chocolate disc that tops the pavlova.
20:38Just get a milky bar and use that.
20:43They look perfect.
20:44Oh, my God.
20:50Today's guests all share a deep appreciation of British ceramics.
20:55Josiah Wedgwood is my great, great, great, great, great, great, great grandfather.
21:02They also include resident ceramicist and artist Hitomi Hosono.
21:10Revered ceramicist and author on the world of pottery Florian Gadsby.
21:16Ornamentor and figure maker Isabella McGough.
21:19And the Lord Mayor of the City of Stoke-on-Trent, Lynn Sharp.
21:23I'm up for experiences.
21:25I'm up for good company.
21:26Wonderful food.
21:28Yeah, bring it on.
21:32Chef, the first course go out in half an hour's time.
21:37With service fast approaching,
21:39Alan wins on track.
21:41But he now has the challenge of deep frying the all-important semolina balls
21:46that will hold the Coronation Chicken filling.
21:48So, you need to be very consistent.
21:51All the colour has to be like golden brown.
21:53You need to shake them all the time.
21:55One in six.
21:56That's not a bad strike, right?
21:57This is looking good.
21:59Hopefully, I'll be in good shape.
22:02Oh, my God.
22:02OK.
22:03Also doing well is Dawn.
22:06I think this is my last element,
22:08but now I have to start building the house.
22:12Oh, my God.
22:12Yeah.
22:13It's beautiful.
22:14OK.
22:14Absolutely beautiful.
22:15And it's not just Dawn who's ready to start building.
22:20You need to glaze at ASAP now.
22:22Yeah.
22:22Yeah.
22:24Ah.
22:24It's fiddly, eh?
22:25Yeah.
22:26You just don't want to break the...
22:27Like that.
22:28Uh-oh.
22:29Try again.
22:32OK.
22:34Layer of sponge, layer of compote with mango in it,
22:38and then whipped matcha ganache.
22:41I love those cake decorating videos.
22:43Ooh.
22:43Why do it yourself when there's people doing it on the internet
22:46with ukulele music behind it?
22:49I'm going absolutely delirious at this point.
22:51Perfect.
22:52Love that.
22:53They're all in a stack.
22:54Now they've just got to get inside a teapot.
22:57But across the kitchen, Alfie is in meltdown.
23:00One gram of charcoal powder.
23:02This is the two-heelah.
23:07Two-heelah.
23:08I can't even say it, man.
23:09I don't know.
23:10I'm a bit stressed.
23:11It's just way too much.
23:13I'm actually very worried about Alfie.
23:15They have to be perfect.
23:17And nerves are sharp.
23:20He's shaking.
23:21I'm struggling.
23:22I'm really struggling.
23:23I can't do this.
23:24I think he needs to take a big breath
23:28and keep his nerve.
23:30God.
23:31Oh, God.
23:35God.
23:36So, I want you to take a big breath.
23:40Calm down yourself.
23:42Okay?
23:43Yeah.
23:44Are you all right?
23:45Yeah, sure.
23:48Okay.
23:48All right.
23:49This is why I'm a singer.
23:50Cheers.
23:53Cheers.
23:54Wedgwood.
23:55Wedgwood.
23:55Cheers.
23:56Alan Wynne is first to serve.
23:59What our celebrities don't understand
24:01is how long each of those dishes
24:03is going to take to present.
24:06And if it doesn't come together like a jigsaw,
24:08some of these sculptures,
24:09these bits of artwork,
24:10will fall over.
24:12I love Coronation Chicken
24:13and it's a real classic for afternoon tea.
24:16So, I'm really interested to see
24:17what the twist is going to be.
24:20I've got to try and put Coronation Chicken inside
24:23without demolishing it.
24:25Alan Wynne may be enormous,
24:26not the daintiest of hands.
24:28Those semelina shells are so fragile,
24:30too much pressure,
24:31they will shatter.
24:32Corn-fed chicken
24:33with masala mayonnaise
24:35in a semelina shell.
24:38Beautiful.
24:39Excellent.
24:42I spend so much of my time
24:43fussing over detail.
24:44I always look for presentation and food.
24:47They're looking really good, Alan Wynne.
24:48We know you're there.
24:50Here goes the spirals.
24:52OK, amazing.
24:53Oh, sorry, I didn't realise
24:54it's going to take me three days to plate.
24:56You're worth the wait.
24:57You look amazing.
24:58I have to say that I'm very proud of him
24:59from the bottom of my heart.
25:01Go, go, go.
25:02We got lift off.
25:03Service, please.
25:05Ooh, here it comes.
25:08It's very pretty, to be honest.
25:10It's ornamental and kind of quite distinguished.
25:12I'd like to have that up on me mantelpiece.
25:15I can have yours as well,
25:16so I've got a matching pair.
25:18Today was a big push out of my comfort zone,
25:21and even just the environment was different,
25:23but they're really pleased to get that out,
25:24and I hope they enjoy it.
25:27It's exactly coronation chicken,
25:30but the textures are really distinct
25:32and individual within it.
25:33The filling is beautiful and creamy,
25:36and then we've got the semelina shell.
25:38I didn't think it would be that crispy.
25:40The crispy potato curl is delicious,
25:42a necessary thing to have
25:43in contrast to all the kind of the soft filling.
25:45Well, it's the most refined coronation chicken
25:48I've ever eaten.
25:49I've finished my plate.
25:50It's so good.
25:52Love it.
25:53The coronation chicken is sweet,
25:55but also hot.
25:56Delicious.
25:57The textures are fantastic.
25:58The whole thing holds together a really nice thing.
26:01Next up is Alfie.
26:03Garlic butter, king prawn.
26:07Please do not overcook the prawn.
26:09It will be very hot and tough.
26:10Charcoal bun, smoked paprika, pickled cucumber.
26:15I've not had a charcoal bun before.
26:17I'm trying to calm,
26:19and Alan Wynne just said breathe,
26:20so I'm going to try and do that.
26:22OK.
26:24Go, Alfie.
26:28A little bit more, please.
26:29This is not enough.
26:30OK, chef.
26:33Whoa.
26:34Good job.
26:35A little bit stressful today.
26:37You're nearly there.
26:37Keep on going.
26:40These look like works of art.
26:47Hey!
26:48Be careful.
26:49God damn it.
26:51Oh!
26:52Service, please.
26:53That was another level.
26:59Ridiculously hard.
27:00I couldn't do this particular side of the job.
27:03Ooh.
27:04It's not like any burger I've ever seen.
27:07A lot of care has been taken to get it just right.
27:12The prawn is really nice.
27:14It's got that, like, seafood-y taste,
27:16and the flavours balance really well.
27:17It's nice.
27:18It is a work of art, and I like the charcoal bun.
27:21I love this texture of the pickled cucumber and mango.
27:26The twill is quite sweet.
27:28It definitely feels like an ambitious dish.
27:31That bread, lovely and light.
27:34The prawns, rich with garlic, a bit of chilli heat as well.
27:37I know that Alfie Bo went to hell and back with this,
27:40but it was worth it.
27:41Dawn's up next with her raspberry pavlova dessert.
27:46Whoo!
27:47Go, Dawn.
27:49A lime pavlova with vanilla chantilly and raspberry compote.
27:55OK.
27:56A bit more?
27:58Who doesn't like pavlova?
28:00Raspberry delicious.
28:04But not too much.
28:05Very little is about one gram.
28:07Dawn, we kept asking you to be intricate.
28:09You got your wish, my queen.
28:12She must now carefully cut out the thin raspberry mirrors
28:16and transfer them to the pavlova without breaking them.
28:20You need to be very, very gentle, yeah?
28:22This is the bit that I've been most terrified of.
28:25This is where it's all going to go horribly wrong.
28:28Just trust yourself in her.
28:30Wow.
28:31Oh, God.
28:32Way!
28:34I think she's amazing.
28:40Cute!
28:41Amazing, Dawn.
28:44Absolutely amazing.
28:45Service, please!
28:48Wow.
28:49That attention to detail.
28:50I like to think I'll do that again one day,
28:52but I'm not sure I will.
28:55Oh!
28:57Wow.
28:58It's quite enchanting.
28:59It's very much in keeping with the British afternoon tea vibe.
29:05Feels a shame to break it.
29:07Mmm.
29:10It's light and airy.
29:12Yeah, actually, I really, really like it.
29:14I had an image always, pavlova is too sweet,
29:17but this one is not too sweet.
29:19The raspberry mirror, it's nostalgic to me.
29:23It reminds me of, like, Jaffa cake filling.
29:25Yeah, perfect.
29:26The Chantilly, it's not overpowering.
29:28It's just delicious,
29:30and can you pack me half a dozen take home?
29:34This is heavenly.
29:37That white chocolate ganache
29:38and that raspberry compote together are just fantastic.
29:41Dawn's done a brilliant job.
29:42The fourth dish is yuzu and lemon drizzle
29:47with lemon sponge, yuzu curd and shortbread.
29:51My back's killing me.
29:53Carrying the show.
29:55What I'd be looking for is a lovely light sponge.
29:58Jamie needs both speed and precision
30:01to carefully decorate the lemon drizzle sponges
30:03with candied lemon peel.
30:06Looks fantastic, but it's a lengthy process.
30:11Yuzu is my favourite, citrus.
30:15They look great.
30:17Yeah, I mean...
30:18You know, you're there with them.
30:19I don't think I'm far off, John.
30:20Go, go, go.
30:21Oh, oh, oh.
30:23Oh.
30:25The plate is decorated with intricate garnishes.
30:29Oh, look at this, Jamie.
30:31Made of chocolate and rice paper.
30:33The stick is 90 degrees.
30:36Beautiful.
30:37Is this the most delicate thing Jamie Lomas has ever done?
30:40Ever.
30:46Well done.
30:48Is it a way?
30:50What do you say?
30:50There it is!
30:53I mean, it's stunning.
30:55That was the worst, best experience of my life,
31:00but I did it.
31:01I pulled through and I made something amazing.
31:07The yuzu is such a delicate flavour,
31:09but it's still got that nice citrusy punch.
31:11The sponge is so light.
31:14It's lovely.
31:15The little crystallised fruits,
31:17I thought that added another lovely layer.
31:19Yeah, really lovely.
31:20It's a real slap in the face of yuzu.
31:23And then the lemon sponge, equally punchy.
31:26It's a lemon drizzle cake of the highest order.
31:27Last up is ginger.
31:31We've got a matcha and mango teapot.
31:34Is it a sponge shaped like a teapot, potentially?
31:37I've got my handles, I've got my spouts,
31:39I'm about 50% of a teapot.
31:41It'll be beautiful.
31:42It's a piece of art, you know.
31:43Wow.
31:46I make lots of teapots,
31:47so it's going to be interesting to see how they assemble it.
31:50What next?
31:52Put them together.
31:54But her final job is the most precarious one.
31:59This is a really scary moment.
32:04I wonder whether matcha and mango go well together or not,
32:11because I never tried fruit.
32:13With matcha.
32:16Yes!
32:18OK, you need to go very fast now.
32:21Gentle.
32:22Make sure it's in the centre.
32:24Well done.
32:25They look amazing.
32:27Cannot believe that this has come from my big idiot hands.
32:32Fabulous.
32:33Amazing job.
32:34Well done.
32:36Service, please!
32:38I did not think I would be emotional about cake.
32:41That's three hours' work there.
32:42Yeah.
32:43Feels like three years.
32:46Oh, wow.
32:48It's a teapot.
32:50I've got a collection of little miniature teapots,
32:52and that wouldn't be out of place with them.
32:55Oh, no.
32:56I'm really proud of myself.
32:58There was a point where I didn't think it was ever going to come together,
33:01but they were there on the plates, so...
33:04I don't think I've got anything bad to say about it.
33:08It's delicious.
33:08I would like a larger version, really.
33:11Matcha paste is not too strong, quite mild, and really go well together with this diced mango.
33:19It all just went together really beautifully and was just such a fun way to end a lovely afternoon tea.
33:25I've got to say, this is quite extraordinary work from Ginger.
33:30What looks like just a little sweet white chocolate teapot is really sophisticated in flavour.
33:35This is the most useful chocolate teapot I've ever met.
33:39It's such a privilege to have you in my kitchen today.
33:46You guys just nailed it.
33:48Thank you, chef.
33:50What an incredible start to finals week.
33:52We said the pressure was going to get much harsher.
33:55We weren't lying.
33:56Cheers!
33:58Well done.
33:59Well done.
34:01Next, it's back to the MasterChef kitchen,
34:03and they're going to have to fight it out for their place in the competition.
34:09Celebrities, welcome back.
34:19We hope that you've taken inspiration from Cherish and her exquisite creations.
34:27You've been given a brief, and that brief is to give us a performance in food.
34:30Show us your creative side.
34:32Give us a bit of showbiz.
34:33You know how important this round is, because at the end of this, one of you will be going home.
34:38Two hours.
34:41A proper performance, please.
34:42Let's go.
34:44They need to pull out all the tricks here.
34:48It needs to be fun.
34:49It needs to be a showstopper.
34:51But there's a huge risk in really trying to put on a show, adding bells and whistles.
34:56Whoop!
34:58The more that you add to this, the more can go wrong.
35:01OK, so, we're a few stages away from lifting that trophy.
35:07Hopefully, I'll be coming home with me and be going in my toilet to keep the door open.
35:15I'm joking.
35:16So, I am making a dish called Treasure Island.
35:20The Treasure is a pot of popcorn shrimp.
35:23I'm going to spray it gold so it looks like golden nuggets.
35:26Tortilla chips, blended to look like sand.
35:29And then I'm going to have sour cream with a bit of blue food dye to make it look like the sea.
35:33So, it's all going to be like tacos.
35:35Why Treasure Island?
35:36Well, I played Captain Hawk a few years ago.
35:39Was this in Pantomime?
35:40Yeah, yeah, yeah.
35:41Oh, no, it wasn't.
35:42Oh, yes, it was.
35:44Oh, ho, ho, ho, ho.
35:47This is an edible movie scene.
35:51Spicy popcorn shrimp, lovely and crispy bits of prawns.
35:55Need to be full of flavour.
35:57The taco shells can't be too hard.
36:00Ah, there we go.
36:01Because otherwise, the whole thing could fall apart.
36:04And we've even got sharks made from nori seaweed.
36:07Jamie's making the most weird and wonderful dish today.
36:11Put it in the oven so that it crisps and goes a bit hard.
36:14But it doesn't seem to be very much cooking.
36:17He's got prawns.
36:18But everything else seems to be staging.
36:21And I don't even know if it's going to work.
36:23Dawn, how are you doing?
36:24Oh, my God.
36:26Dawn, you'll have a performance.
36:27You're an entertainer.
36:28The way that I perform is through my novels.
36:30I've written you one today.
36:32Oh, Dawn.
36:33Six, eight of orange.
36:34So, I've told you a story through food.
36:36Each dish is a different scene.
36:38So, we have six different scenes.
36:40And the protagonist is the colour orange.
36:42So, the colour orange appears in different ways in each scene.
36:46Her ex-boyfriend is the colour green.
36:48And her new lover is the colour white.
36:51I love this.
36:52This is absolutely gorgeous.
36:53What Dawn is producing here is a tasting menu.
37:00Squeeze the wall.
37:02We've got a huge amount going on here.
37:04Scene one.
37:05Green and orange are lovers.
37:07So, we're starting off with crispy courgettes in a tempura batter.
37:10Come on, little courgettes.
37:12One more minute.
37:13Serve with a kumquat and ratatouille.
37:16Small orange flavour of marmalade.
37:18Very, very bitter.
37:19Next up, we're going to have a ravioli, which is made from spinach dough, and inside an egg yolk.
37:25This has added so much time.
37:27Oh, my God.
37:29How long have I been doing this for?
37:30It feels like my whole life.
37:31Scene three is where orange meets her new lover, white.
37:34Here with your best chef.
37:36We're getting orange crispy fried chicken serving on white fluffy rice.
37:42Scene four is an intimate scene.
37:45We'll be dipping things into a fondue.
37:47Thrilled with those.
37:48Okay.
37:49Scene five is where the clash of orange's lovers come together.
37:53Okay.
37:54White bean moolik, peppery radish.
37:57Hands are just shaking so badly.
37:59Serve with sauce grabiche.
38:01A sharp, herby mixture and very, very strong.
38:04Final chapter, it's going to be a dessert.
38:07Orange ditches both her lovers.
38:09We are left with an orange pudding.
38:10The problem with Dawn's dish is if one of these things messes up, the story won't make sense.
38:18I have some cover reviews.
38:20About as erotic as a cabbage, says Felicity Sprout.
38:23Sounds inedible, says Nigel Crumb.
38:25Which I think is unfair, because it's actually very good.
38:29It will be a miracle if I get this done.
38:31How many minutes?
38:32We are halfway now.
38:34What?
38:34One hour to go.
38:36Just wondering, is that grill on?
38:40Time flies when you're having fun.
38:45There we go.
38:47Alfie Bow now.
38:48Every day is a show for you, isn't it?
38:49I mean, I'm trying to perform every time.
38:52What's happening here?
38:53I'm baking some sea bream.
38:55Salmon mousse is going to go in between the two fillets.
38:58With a pippinade with roasted peppers, tomatoes.
39:01With a champagne and caviar cream sauce.
39:04That's the showbiz side of my job, I suppose, with the opera crowd.
39:11I'm recreating scales on the back of the fish with potato.
39:15That's going to be my warm-up scales.
39:18And then I'm going to sing you a song.
39:23The scales need to be cooked through and they need to be browned.
39:27Hopefully they'll curl a little bit like scales do.
39:29And then he needs to hope that underneath all that, the fish is perfect.
39:37Wow, look at this.
39:44Whoa!
39:47Yeah!
39:47I am pushing myself right to the edge.
39:52I am a woman on the edge of collapse.
39:56Hopefully I can stay upright to get to the end of the next challenge.
40:01Ginger, how are you going to make this show more spectacular than your other shows?
40:05It's Celebrity MasterChef's 20th birthday and I am throwing a birthday party like no other birthday party.
40:12So it's like a five-year-old.
40:13We've got jelly and ice cream, we've got sherbet dip and hopefully a birthday cake.
40:17But they're all incredibly alcoholic.
40:19So I'm hoping to bring that sweaty, sugar-high vibe to the MasterChef 20th birthday.
40:24Ginger's giving us a Kia Royale champagne-flavoured cake.
40:32Let's just hope it is nice and spongy and nice and soft.
40:35Ooh!
40:37On top of that, it's going to have a buttercream flavoured with cassis.
40:40Ooh!
40:41Got to attach that.
40:43Cassis being a black-currant mixture, which is slightly sharp and a little bit bitter.
40:48Okay.
40:49We've got pineapple jelly served with rum and coconut ice cream.
40:54Yeah!
40:55Then we've got sherbet with a tequila lollipop.
40:59Trying not to burn my face off with this boiling hot sugar.
41:02Yeah!
41:05Kia Royale needs to differentiate from the tequila.
41:09Oh, it's just all got to be overpowering.
41:15It's your dish called Zest for Life.
41:20Zest to impress.
41:22How are we doing for Titan, please?
41:2430-minute curtain call for the show to begin.
41:30My dish today might be a different side to me.
41:34There is fun in you, despite what people think.
41:39Alan Winnie, your bench is not giving away too much about what this performance is.
41:43I'm recruiting you to come on a quest to find Merlin.
41:46He was a shapeshifter.
41:47I'm obviously advised King Arthur on lots of things.
41:49Merlin was a Welshman, so we're going to take him back to Wales so we can harness his magic.
41:54We're going to be in search of Merlin.
41:56Yeah.
41:56The plate might give some clues to his last whereabouts.
41:58I think there's going to be a few potions, maybe a bit of his beard.
42:01For me, magic's always sweet.
42:02So we're going to have a chocolate ganache with a cherry compote and then we're going to pop some long grain rice, put it through icing sugar.
42:08And then we're going to have edible moss, which is essentially sponge, cherry gel and dehydrated coffee, hopefully.
42:13You're extremely focused.
42:15You're very, very serious.
42:16Yeah.
42:16But there's this amazing fun side.
42:18Well, there always was, John.
42:20He is a fun guy.
42:21I'm not a mushroom.
42:24I think we found a new playful Alan Wynn and I, go on, I'm loving it.
42:29I'm trying to dehydrate some stuff and make gels.
42:32Sounds good.
42:32Whether it can be achieved is another thing.
42:34The main part of this dish is a chocolate ganache with cherries.
42:38That's quite hot, that is.
42:40So the flavors of black forest gato.
42:43You're talking about edible beards, what's the beard made from?
42:47It's going to be candy floss.
42:50Every single thing on the plate is a hint as to where Merlin might be.
42:55There's, you know, magic on the plate, magic behind as well.
42:57But also giving us flavor and texture.
43:00That's what this dish needs if it's going to be successful.
43:02If I can get it done, I'll be impressed with myself.
43:05Sorry, darling.
43:06No problem.
43:07Celebrities, you have just ten minutes before the performance starts.
43:10Potatoes need a little bit of extra color.
43:14I'm going to get a bit of fire going.
43:15Whee!
43:16For God's sake, I'm never going to get this done.
43:19Right.
43:20Oh, my God.
43:23Chaos.
43:24I've never thrown a kid's party, but it turns out it's incredibly stressful.
43:29Just calm down.
43:30Life is not this hard.
43:32It's a pan of sugar.
43:33Get a grip.
43:36Whee!
43:37You've got just three minutes, everybody.
43:39Go, go, go.
43:41Alfie is shaking there, mate.
43:43Oh, man.
43:44Whee!
43:46I'm so far behind.
43:48Oh!
43:50I don't make it easy for myself.
43:53Okay.
43:53Ooh!
43:57Go, go, Jamie.
44:00Sharks on, maps on.
44:02The things we say on MasterChef.
44:05Oy, oy, oy, oy, oy.
44:07That's it.
44:10Time's up.
44:10All done.
44:15Captain Lomas, approach the deck.
44:17I can't really see, so I'm going to say that.
44:25First up is Jamie, whose theatrical showstopper dish is Treasure Island-themed.
44:30Gold-sprayed spiced tempura prawn popcorn to represent treasure, lime-marinated starfish-shaped tomatoes,
44:39crushed nachos for sand, dyed blue sour cream for sea, tortilla-wrapped maps, and shark fins
44:46made from crispy nori seaweed, served with guacamole and paprika-spiced seafood sauce.
44:52You just can't stop smiling when you look at it.
44:55Wow.
44:55I think your prawns, spread with gold, are delicious.
45:05I would say, though, a lot of it is quite rough and ready.
45:08Your nachos, in making them into sand, you do lose some of the magic of nachos.
45:13You can no longer use them.
45:15But, overall, it is impossible to dislike this.
45:20You've got some great flavours.
45:22Your guacamole is seasoned really well.
45:24And with that nori shark fin, which is quite salty and tastes to the sea, is great.
45:28It's gone crispy because you baked it really, really well.
45:31The issue I've got are the tortillas.
45:33They're more hard than being lovely and soft.
45:37And I can't actually fold up all the lovely things on it.
45:39But you've definitely run with the brief.
45:41That's a fantastic idea.
45:45Well done, buddy.
45:49Take brilliantly.
45:50Well done.
45:51I'm feeling okay.
45:53Just a bit annoyed with myself.
45:56Just a few things didn't quite work on the dish.
46:01Alfie Bow.
46:01There you go.
46:17Oh, my God.
46:19Wow.
46:20Thank you, guys.
46:22I've got tears.
46:23Oh, my God.
46:24Bless you, man.
46:25Alfie's dish is sea bream filled with crab and salmon mousse, covered in crispy potatoes
46:32to represent scales, served with a piperard stew of peppers, tomatoes and onion, and a
46:38caviar and champagne sauce.
46:40Your fish flesh is cooked beautifully.
46:45Your salmon mousse through the centre, rich with crab, lovely and creamy, it's delicious.
46:50Your pepperard, nice and sharp, sweet with peppers.
46:53And thank you for your singing.
46:54That's incredible.
46:56I love the decadence of the champagne and caviar sauce.
46:58I think it's creamy and delicious.
47:01Your potato scales are a little thick.
47:02They haven't turned into those lovely crispy scales you were looking for.
47:06But visually, it's beautiful.
47:14Feel relieved that that's over.
47:18And the song went down as well.
47:24I'm going to create some drama.
47:28It's a steamy novel.
47:29What you're doing is a six-course tasting menu.
47:33I guess it is, yeah.
47:34But in the guise of a novel.
47:36Yes.
47:38Your protagonist is the colour orange.
47:40She appears in different guises throughout each dish.
47:43The green is the ex-boyfriend and a new lover who is the colour white.
47:46I don't know who dressed you today.
47:50I'm not saying anything like this ever before.
47:52I love how playful this is.
47:56Dawn's first dish representing scene one.
47:59Is a kumquat ratatouille made with courgettes served inside a pastry cage.
48:05The ex-boyfriend, uninspiring, just shows up without really doing much.
48:08She's holding it all together, but she's got a bitter taste in her mouth like kumquat.
48:12Oh dear.
48:14You've really broadened my horizons.
48:16It's quite peculiar.
48:18Kumquat and courgette, it shouldn't work.
48:20The next scene is an egg yolk and spinach raviolo.
48:24Orange has now had enough and she finally breaks free of green.
48:27It's an egg yolk bursting, hopefully, from a ravioli.
48:32God, I can't watch her.
48:35Oh.
48:36Orange has broken free from green.
48:39You've got a runny egg yolk coming out of it.
48:41That works really, really well.
48:43Scene three is deep-fried orange and chilli spiced chicken served with white rice.
48:49Orange is now free of green.
48:51Wanting something to bring the spice back into her life, she bumps into white.
48:55Chicken's still nice and moist.
48:56Great.
48:57Great.
48:58Really good.
48:59I love the sauce and I like that hit of chilli that's coming through.
49:02The next dish is a red Leicester and Gruyere cheese fondue served with pasta and ciabatta.
49:08So, they're on, straight back to hers for a night of dipping and diving.
49:13I think the red Leicester really lifts it.
49:15The fact that there's bread and pasta, really nice.
49:19This is my favourite chapter so far.
49:22Scene five is white mouly and daikon radish served with a green sauce grabiche made with
49:28chervil, parsley and pickled cucumber and a pickled mango sauce.
49:32Green bursts in, beats up white.
49:35It's like a pickley sauce grabiche.
49:37So, these two white slabs are these people that are in bed.
49:41Yes, they're in bed together.
49:42Oh, my.
49:45Daikon radish or mouly, which is quite bitter.
49:47I don't mind the bitterness of that and actually I don't mind it with a small slice with your
49:51sort of pickle across the top.
49:52I think that's lovely.
49:54The final scene is an orange pudding topped with cat-shaped puff pastry.
49:59Orange has now had enough, this nonsense.
50:01She doesn't need any of them anymore so she kicks them both out and just gets a cat instead.
50:05I love pastry, I love cats, I love pastry cats.
50:10I love your orange pudding.
50:12It's delicious and it's sweet.
50:14I think it's the perfect note to end on.
50:17You've stepped up the brief, you've pushed yourself technically.
50:20It's really, really well done.
50:22I like it a lot.
50:24I feel great.
50:25I'm so happy that I pulled it all off.
50:28I think it was very original.
50:32Alan Wynne?
50:33Alan Wynne's dish represents a search for the mythical magician and shapeshifter Merlin from
50:47the King Arthur legend.
50:49Terrifying.
50:50He's made chocolate ganache topped with a rum and cherry compote, puffed wild rice coated
50:57with icing sugar and candy floss to replicate Merlin's beard, served with green sponge cake
51:03doubling as moss, coffee gel and tuile, and cherry gel.
51:07I love it.
51:13You've got this lovely bitterness of coffee coming through that rich, dark, almost bitter chocolate.
51:18Real sweetness coming from that candy floss, that soft sponge in there, aerated, really just
51:25a vehicle for the other big flavours.
51:26I think it's delightful.
51:27Those lovely, crisp, toasted rice pieces on the top.
51:33Loads of boozy cherries.
51:35Delicious.
51:36We haven't found Merlin.
51:38But if you just give me 15 more minutes, I'm going to have fun trying.
51:44You ran with the brief.
51:45I mean, theatrical.
51:47Great job.
51:51Well done, Alan Wynne.
51:53Well done, mate.
51:53Well done, mate.
51:54That's fantastic.
51:56Pleased with that.
51:57I don't know if we've found Merlin yet, but come a little bit closer and found his last
52:01whereabouts, but he'll have moved on by now, probably.
52:08Ginger.
52:09Ginger's dish celebrates 20 years of celebrity MasterChef.
52:13Hello.
52:14Hello.
52:15Champagne Kier Royale sponge cake, layered with creme de cassis liqueur-flavoured buttercream,
52:22served with chilli-spiced margarita lolly sticks, sherbet dip,
52:26and pina colada rum and coconut jelly and ice cream.
52:30I think we should probably sing, because the candles are lit.
52:34Happy birthday to you.
52:37Happy birthday to you.
52:40Happy birthday, Celebrity MasterChef.
52:44Happy birthday to you.
52:47Oh, I love that smell.
52:51I want a party invite.
52:57Your Kier Royale cake has the flavour of champagne, which is great, with layers of rich, sweet,
53:03buttercream flavoured cassis.
53:05Really, truly delicious.
53:06I love your ice cream.
53:09Rum and coconut, two of my favourite flavours.
53:11It's perfectly judged.
53:12And I love your jelly.
53:14The real star of this, for me, though, is your chilli lollipop with this hot dam.
53:19That is crazy sherbet.
53:21This is a real show.
53:23I think that you pulled it off with aplomb.
53:25Well done, James.
53:30Well done, James.
53:30Well done.
53:31Oh, well done, darling.
53:33That was better than I thought.
53:34I feel good, you know.
53:35The birthday party was incredibly stressful.
53:38That's excellent, James.
53:40Now I need to lie down.
53:42I think that's classic birthday party.
53:49I think we should give Alfie a round of applause for the song.
53:54Spectacular.
53:54It's a shame it's not singing competition.
53:59That was fantastic.
54:01We saw stories being told.
54:04A little bit of magic here and there.
54:08Even a song and a birthday candle.
54:10But we're at a point where we have to say goodbye to one of them.
54:13I've got to say this round was a joy.
54:29We've only got four places in the next round.
54:30And that does mean, sadly, one of you is going home.
54:34The celebrity leaving us is Jamie.
54:57Well done, mate.
54:58Cheers.
54:59Well done.
55:00Thank you so much for everything you've done in this competition.
55:02Keep on cooking, please.
55:06Well done, well done.
55:07All the best.
55:08Love you, Jamie.
55:09Bye, darling.
55:10Yeah, it's kind of bittersweet, you know, to have to go. But I'm going to continue to cook at home. I've really enjoyed it.
55:13No one can ever take it away from me that I was a celebrity MasterChef finalist.
55:14You're our final four!
55:15I got thrown up by the skin.
55:16All the best.
55:17All the best.
55:18All the best.
55:19All the best.
55:20Love you, Jamie.
55:21Bye, darling.
55:22Yeah, it's kind of bittersweet, you know, to have to go. But I'm going to continue to cook at home. I've really enjoyed it.
55:26No one can ever take it away from me that I was a celebrity MasterChef finalist.
55:37You're our final four!
55:38I got thrown up by the skin of Matty. Got to work a bit harder. But I'd like to get a little further.
55:48Well done. That was incredible.
55:50I can't sing. I can't act. I can't play rugby anymore. I can dress up.
55:55Oh, you get good hugs, Jin.
55:58You would think I'd be in a party mood after today, but actually, I just need to go to bed.
56:03Yes!
56:05Being a MasterChef finalist is plenty. I really want the trophy, though.
56:13I'll try and do it again now.
56:14Oh, my God.
56:17Next time...
56:18Look at that!
56:19Ta-da!
56:20I know.
56:22The celebrities fight for a place in the final three.
56:25Can I get some more eggs, please?
56:28Before facing their biggest challenge yet.
56:31Right, guys, listen up. Our guests have arrived, so let's get a move on now.
56:35Chef's table.
56:37That is pretty impressive.
56:39You wouldn't know, would you?
56:40No.
56:41This has been done by a celebrity.
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