Celebrity Masterchef - Season 20 Episode 11
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00:00It's the Celebrity MasterChef semi-finals.
00:05And only the seven best cooks remain.
00:09Yay! Still here!
00:14It's been a lot of fun and a massive learning curve.
00:17I feel like a bit of a chef now.
00:21It's not quite tackles, scrums and line-ups,
00:24but I think I really enjoy being out of my comfort zone in a strange way.
00:27It's really testing me.
00:29It's pushing me to my limits.
00:32Tonight, the pressure ramps up.
00:35Wow!
00:37As the celebrities are challenged with cooking for an Italian culinary icon.
00:44This should be absolutely delicious,
00:46and if it's not, I don't know what I've done.
00:49Before battling it out to secure their place in the final six.
00:54In the back of my mind, there is that little voice saying,
00:57you could get through to the final.
00:59I am a very competitive person.
01:03As much as I don't like to admit it.
01:07This just got a lot more intense.
01:09You're only really as good as your last cook.
01:11If I mess something up, I can go home.
01:13We've got ourselves seven absolutely fantastic cooks,
01:17but there's a huge amount of work to do before seven goes to six.
01:21They're here to make great food.
01:23It's time to front up or go home.
01:25It's time to front up or go home.
01:26Welcome back to the MasterChef kitchen.
01:36You are our magnificent seven.
01:40This next challenge is going to be tough, but a real honour.
01:59We have invited a very special guest.
02:03Italian cooking royalty, Gennaro Cantaldo.
02:08Hi, Grace.
02:10Welcome.
02:11Thank you very much.
02:14Oh, my God.
02:15So exciting.
02:19Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:24I'm cooking so good.
02:28Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
02:33Gennaro's kitchen career spans over 50 years.
02:38He's also published 15 chart-topping Italian cookbooks, run his own award-winning restaurant,
02:45and his playful and positive Italian spirit has made him one of the UK's best-loved chefs and TV favourites.
02:53Are you greedy?
02:55Yes, I'm greedy for life.
02:57I'm greedy with food, but to greedy Italians.
03:00I was born in Amalfi Coast.
03:04The sea was my swimming pool.
03:06Mountain was the garden.
03:09My father, he was a great, great cook.
03:13And one thing I learned from my father, Italian food is to respect the ingredients.
03:22I went in the kitchen at the age of 10, and I saw this love, passion, culture.
03:29So I always wanted to work and cook with food.
03:34And at 76 years old, his love of cooking shows no sign of waning.
03:42It's the table.
03:43It's family.
03:44It's a celebration.
03:46And I'm still cooking every day.
03:52Each one of you, you're going to cook some of my beautiful recipe,
03:58which should have come from my heart, and there is a lot of history behind.
04:04At the end of this, we will choose a cook of the day.
04:08And that person will go straight through to the next round,
04:12where the remaining six will have to cook again to secure their place.
04:17One hour, 30 minutes.
04:19Let's cook.
04:20Cooking Gennaro's food is an immense responsibility.
04:29I'm a bit starstruck, to be honest.
04:31Taking quite simple, humble ingredients and then creating something fabulous.
04:37It's Italian, so I'm hoping I'm going to grab this with both hands
04:41and give it my best shot. I really am.
04:44There's little tricks here. These are ordinary, everyday recipes.
04:48From what I know of Gennaro, his recipe is quite strange sometimes.
04:53He, like, puts things that you wouldn't expect together.
04:55Dawn O'Porter, author and broadcaster.
04:59She sets herself a Herculean task every time.
05:03She's impressive, she's inventive, but sometimes she overfaces herself.
05:10Dawn is being tasked with one of Gennaro's more unusual desserts
05:14that is centred around a vegetable.
05:16Chocolate aubergines.
05:19Can you imagine aubergines?
05:22With the chocolate.
05:24What are you doing?
05:26Actually, aubergines and chocolate, in my region, goes everywhere.
05:30Aubergine slices.
05:32Are they too thin?
05:33No, they're all right.
05:35Fried till they're slightly crispy and then layered with a mixture
05:38which is almost like a chocolate mousse.
05:40Think tiramisu, without the sponge fingers, but with aubergines in the centre instead.
05:46What a great way to use a vegetable.
05:50My favourite thing that I make my kids is avocado chocolate mousse.
05:53So, I like hiding vegetables in puddings.
05:56That is fantastic.
05:57Yeah.
05:58I think it's going to be great.
05:59And a little bit of crispy because they're deep-fried.
06:02It is indeed.
06:03There's magic inside there.
06:06You fry them and then you batter them and then you fry them again.
06:09I mean, I'm into double-fried stuff.
06:10Aubergines have a real habit of soaking up oil until they're just, like, mushy, caught on the wall or being undercooked.
06:20She's got to make sure they're not greasy in any way at all.
06:23I'm worried about soggy aubergines and lumpy chocolate sauce.
06:26You know, everyday worries and woes.
06:33Alan Wynn, rugby legend.
06:36He's precise and he's technical.
06:37All we asked him to do was add a little bit more flavour.
06:40It's becoming bold.
06:41It's becoming a bit brasher.
06:43He is a good cook.
06:45The Italian food, very good at eating it.
06:47Whether I'm any good at cooking it, we'll see.
06:50Yeah, it's going to be an interesting one.
06:52Alan Wynn is underway with a pork mince and salami filling
06:56for a deceptively technical dish celebrating one of the humblest of ingredients.
07:01Alan Wynn is literally up to his armpits in cabbage leaves and stuffing.
07:05Chennaro's brought a recipe which is typically made at home by an Italian nonna who's probably made it for 45 years.
07:15I like this particular recipe because there is no wastage.
07:19Stop the cabbage until you can feed on a big family.
07:21This is farmer's food.
07:24This is food born out of necessity.
07:26It's using all the things that are probably being left over.
07:29A little bit of old salami, a little bit of mince, a few spices here and there.
07:33A whole cabbage which is blanched.
07:36It's then taken apart and in between each one of those leaves there should be the right amount of meat filling to give real flavour.
07:43Whole stuffed cabbage, Alan Wynn.
07:48Yeah.
07:50Something you've ever done before?
07:51No, I've done the other way around.
07:53Stuffed meat with vegetables but never stuffed a vegetable with meat.
07:57So, interesting to see how it comes out.
08:00It's in a sherry dish.
08:02You don't just have a cabbage you eat yourself.
08:03Also, it lasts for the next day as well.
08:06Not with people the size of Alan Wynn, it won't.
08:08Let's have a look, stand there.
08:10Jesus.
08:14Once you stack it, you tidy them up.
08:17You boil it.
08:18Cabbage can take a long time to cook, also can be very tough.
08:22I don't want it to fall apart when I pull it over there.
08:24And then when you actually remove it, everything is tender.
08:29Actor Katie McGlynn has shown us that she loves a crowd pleaser, she loves comfort food, and she is pushing herself as hard as she possibly can.
08:38No doubt Katie McGlynn has grown in confidence.
08:41My grandad always taught me about Italian food.
08:45He wasn't actually technically Italian, I don't think, but he acted like he was.
08:50He was always dancing around the room singing Amore.
08:53I'm the same. I dance around in my kitchen singing Amore.
08:56Katie's been challenged with Gennaro's Italian twist on a French classic.
09:02Duck breast and limoncello, it's so fun.
09:06Duck, they always like something sweet.
09:09Instead, they use duck a l'orange.
09:12Let's do my portions with limoncello.
09:15As soon as I saw the limoncello, I was like, yes, because I really like it.
09:19I always remember the family make a limoncello, and I made this recipe.
09:26Unbelievable.
09:30The way you marinate it, that is fantastic.
09:33Oh, God.
09:35She used half a bottle, Gennaro.
09:36Jesus.
09:38But that's okay.
09:39Don't worry, the leftover, I drink it.
09:45With this, we've got a celeriac and carrot puree with a sauce made from the limoncello reduction.
09:53I know you put love and passion into your food, that's what I'm about, so that's what I'm going to do.
09:58I can't wait to taste it now.
10:00Oh, me too, I'm scared.
10:01Are you scared?
10:02No.
10:03That is where you have to be careful.
10:05Okay.
10:06That's going to be tender.
10:07And the skin, I want them a little bit crispy.
10:10Okay.
10:11Yes, sir.
10:15I've never made duck.
10:17I've never worked with celeriac.
10:20I'm just going to have to follow this recipe to a tea.
10:22Actor Jamie Lomas always cooks nervously as if he has no confidence in himself, but then delivers these big, hearty dishes.
10:37His food is always full of flavour.
10:39Jamie, I think, is one to watch.
10:42He's working on a dough for a dessert celebrating one of Gennaro's nostalgic favourites.
10:49Chestnuts.
10:50Oh, my God, he remembers my childhood.
10:53At the end of September, we used to go up to the mountain and collect those chestnuts.
10:58His dish is sweet chestnut-filled pastries with a coffee zabayoni custard.
11:04Desserts aren't really my thing, so, yeah, I'm going to have to pull it out of the bag for this one.
11:11What he has to do is be gentle with the pastry.
11:13If he starts to knead that pastry, it will fall apart.
11:17Slowly, don't pressing in it.
11:20Slowly.
11:22What we have is almost like a mince pie.
11:25And inside that pastry, we have chestnuts, sugar, cocoa powder, and rum and raisins.
11:31Chestnuts do go dry really, really easily, so he's got to make sure that mixture is lovely and moist.
11:36There's a huge amount of technique here.
11:42What is it about desserts that worry you?
11:44Pastry has just got a mind of its own.
11:46It depends on how...
11:48It just depends on how it feels on the day and, you know, if it's going to work for you or not.
11:51I think you're starting well.
11:53You know, mix everything together.
11:55Banking in the oven.
11:56Hallelujah.
11:57Yeah, hallelujah.
11:5930 minutes gone, people.
12:06One hour to go.
12:10Hello, sir.
12:11Hello.
12:12Ashley Cain.
12:13Ashley Cain, reality TV star and ultra-athlete.
12:16He started this competition as a relative novice, but when he cooks the food that comes from his heart, that's when we see great food.
12:23In a round like this, where the food is all about heart, all about family, all about memories, this is exactly the sort of food that Ashley loves.
12:33He's working on a cheese, ham and sage stuffing for Gennaro's reimagined take on a classic Italian saltimbocca, using lamb cutlets instead of veal.
12:45I love lamb.
12:46I just love lamb.
12:47Lamb cutlet.
12:48Come on.
12:50Then you start to roll.
12:51Oh, so roll it this way.
12:52Yeah.
12:53OK.
12:54Perfect.
12:55This is all about temperature and timing.
12:57He's got to make his stuffing and let it set for long enough in the fridge so that it holds together.
13:03Then he's got to butcher his lamb cutlets, open them up and butterfly them.
13:08Finger nut from the middle as well.
13:10Go on.
13:11Yeah.
13:12So don't be scared.
13:13Don't be scared.
13:14OK.
13:15Yeah, fantastic.
13:16And then put a piece of stuffing between every lamb cutlet.
13:20I've been seeing you using all of your Ultraman skills to tenderize that meat.
13:23Is it tender enough yet?
13:25I had to come out and tell me to hit it harder.
13:27Don't be afraid.
13:28I was like, OK, let's go then.
13:30The secret is respect the lamb and then not to overcook.
13:35Remember, if you cook too much, OK, the feelings start to go out.
13:40And if you're not cooking up, we stay a little bit raw.
13:43Nobody likes raw meat.
13:45Ginger Johnson, our drag artist, and her love and passion for food flows out of those massive lashes she has on her.
13:57She's inventive and she's creative.
13:59And she brings all that pizzazz to the plate.
14:03Ginger's resting a dough for a component on her dish that's synonymous with Italy.
14:08Everybody makes a pasta where I come from.
14:11So when I made my first pasta, one-year-old, two-year-old, three-year-old, five-year-old, I always have.
14:19And you look at this, it's filled ravioli.
14:23A round of pasta with beef and port mince together in that filling.
14:31That's going to be served with a lovely, rustic, sweet tomato sauce.
14:36Making a simple tomato sauce for Italian food royalty is no mean feat.
14:42It can't be too acidic. It can't be too sweet. It has to have finesse.
14:47OK, roll out the pasta. Cut into rounds.
14:50The recipe that I've got, it's not the most complicated thing in the world,
14:54but that is a double-edged sword because it means that I have to get these key skills right.
15:02Gina's got to roll her pasta out thin enough, so when she folds it and joins the two edges together, it's not too thick.
15:11Can you just remove your glasses, please? One second.
15:15It's incredible.
15:16I want to do that.
15:17I know. We can sort that out.
15:19Is it slightly stressful cooking Italian food in front of Italian food royalty?
15:23Incredibly stressful.
15:24Don't be stressful, please.
15:25Probably about as stressful as you try to do drag in front of me.
15:28There you go.
15:29Turn the tables.
15:34Alfie Bo can hold a tune and he's pretty good with a fry pan as well.
15:39He's like Italian food, seems to be flowing from his veins.
15:42But Alfie Bo's biggest enemy in the kitchen is his nerves.
15:50Like Ginger, Alfie's also working on dough, but for a different type of pasta.
15:54My father used to make gnocchi.
15:57He loved to invent it in many different ways.
16:00And that was really good.
16:03Gnocchi is traditionally a potato dumpling.
16:06But what Alfie's going to do is make discs of gnocchi dough, which are filled with asparagus and courgettes, seal those little pasta parcels and cook them very, very well.
16:17The process here is really difficult.
16:19We want really lovely, soft, fluffy potato pasta dough.
16:25I've never made gnocchi before, but I'm hoping I can make Gennaro proud with my attempt at his recipe.
16:30I don't want to let him down.
16:33Are your hands shaking?
16:34Like crazy.
16:35Absolutely.
16:36I'm trying to calm down.
16:37Do your hands shake on stage?
16:39Not when I'm singing, no.
16:41You're doing ever so well, you can see.
16:44It's the right thickness.
16:46Italian food has been one of your themes.
16:48How much do you want to be cook of the day?
16:50Well, it would be wonderful, but I'm just concentrating at the moment of perfecting this.
16:55Sing a lovely song inside your mind.
16:57Beautiful.
16:58And you do it.
17:01OK, so we're halfway.
17:0345 minutes to go, people.
17:08Wow.
17:11On her vegetable dessert, Dawn's moved on to the most technically challenging aspect.
17:16Chocolate aubergines with an amaretto ice cream.
17:21I've never made ice cream before.
17:23So I always said to myself, don't make ice cream on MasterChef,
17:27because I've seen MasterChef and it goes wrong all the time.
17:30So delighted to be given this challenge.
17:34Pour into a pre-chilled ice cream machine and churn for 40 minutes.
17:37Her ice cream has to be a really lovely, rich, thick custard
17:40before it gets churned, otherwise it's not going to be creamy and smooth.
17:45With his stuffed cabbage on for its second boil, Alan Wynn is focusing on its accompaniments.
17:51Little chicken bites wrapped in cured ham.
17:54Sometimes with your pieces left, not with chicken in there.
17:59What do you do?
18:00Chicken bite?
18:01So easy.
18:03I pull up flavour.
18:08Just make sure that these bad boys don't over-cook, so I need to keep an eye on them.
18:12Alfie's working on the time-critical asparagus and courgette filling for his gnocchi parcels.
18:24Gennaro's recipe calls for those vegetables inside those little pasta parcels to be al dente.
18:29He wants a bit of a crunch.
18:32It's a tricky one, but I don't want my gnocchi to split or crack.
18:38That's got to be seasoned really well and then cooled.
18:41Because if it's not cold, potato dough will melt.
18:44Across the kitchen, Ashley's hoping his ham and cream cheese stuffing for his lamb cutlets is set.
18:53This is a very special moment.
18:58That is class.
19:00And he now has to master the tricky technique of sealing it into the lamb.
19:05Just pull it. Pull like that. No, pull the meat. Stretch it. Stretch it. Don't worry, it will stretch it.
19:12But don't break it.
19:13Don't be afraid. Don't be afraid to close it.
19:16He's got to be really gently, otherwise the stuffing will crumble and it will fall to bits.
19:22Ty's never been my friend in this kitchen. It's never been my friend in life.
19:26I'm always late, unfortunately.
19:28But I'm going to get my lamb in the oven, make it flavoursome, tender and beautiful.
19:32How long do you have to boil potatoes for?
19:38So that's 30 minutes left.
19:41Also with timing concerns is Jamie, who's only just started assembling his chestnut pastries for baking.
19:48I don't know whether I've done it right, whether I've done it wrong, so I'm just going to hope for the best.
19:54If Jamie doesn't get them in the oven quick enough, they're not going to be cooked all the way through.
19:59I mean, I'm running out of time now. Let's do this.
20:02This isn't the first time I've seen Jamie in a real flap in this kitchen.
20:07And his pastries aren't his only worry.
20:10As he's now tackling the coffee zabaioni custard accompaniment.
20:14I'm not even sure why this is supposed to look like this.
20:18I always remember, little child, my mother always used to make me for me a zabaioni with a drop of coffee inside.
20:26Couple of eggs mixed with a bit of sugar.
20:29If he doesn't cook it enough, we're going to have the flavour of raw egg yolk.
20:32I keep shaking.
20:35It become a little foamy.
20:37Yeah.
20:39Everyone loves coffee and the paste.
20:42Katie is also feeling the pressure.
20:45I still need to mash the veg and cook the duck.
20:50I don't want to do that until the last minute because I don't want to overcook it.
20:54I'm hoping the duck doesn't take that long, but that's what I'm worried about.
20:58You cook four minutes one side, four minutes at the other side.
21:04She has to get the timing absolutely right, and it's got to be well rested,
21:08so that when she cuts into it, we don't have all this blood running all over the plate.
21:12I just don't want to burn the duck. I've never cooked it before.
21:17Over on the pasta dish, Ginger needs to fill and shape enough agnolotti for three portions.
21:23The right amount of filling to the right amount of pasta, all joined together in the centre.
21:29But Ginger has to be really careful here, otherwise those little agnolotti will start to blow open.
21:35Too much filling.
21:39Squash it down.
21:41No, don't need to squash it down.
21:43Before it gets dry, you roll it.
21:45Yeah.
21:47And then one finger on top of the other one, you pull it.
21:50And then it becomes perfect.
21:53I've just got to do this very fiddly thing about 45 times in the next five minutes,
21:58and then we'll be golden.
22:03And Alfie has a similar challenge.
22:07This potato gnocchi dough needs ample filling inside,
22:11and then clamps closed and sealed really, really well, so that gnocchi doesn't fall apart.
22:17Be careful with the flour, because sometimes it's too much flour.
22:20Too much, okay.
22:24Okay, so we're on our final five minutes now.
22:28You need to think about plating up.
22:29Turn in now, turn a little bit.
22:30You've only got four minutes on that dark?
22:31I know.
22:32Well, they only take three minutes in the water, so... and the sauce is ready.
22:35Got to wait for them to rise to the top of the water.
22:36Oh, here's one.
22:37This should be absolutely delicious, and if it's not, I don't know what I've done.
22:38Okay, guys, you've got two minutes on that.
22:39Okay, guys, you've got two minutes left.
22:40Just two minutes, please.
22:41Just two minutes, please.
22:42I think I like the look of it.
22:44I think I like the look of them.
22:45I mean, I don't know how they're gonna...
22:46I don't know how they're gonna...
22:47be when I get them out.
22:49Oh, it's just three minutes.
22:50You've got three minutes in the water, so... and the sauce is ready.
22:53Gotta wait for them to rise to the top of the water.
22:56Oh, here's one.
22:59This should be absolutely delicious, and if it's not, I don't know what I've done.
23:07Okay, guys, you've got two minutes left. Just two minutes, please.
23:10I think I like the look of them.
23:12I mean, I don't know how they're gonna...
23:15be when I get them out.
23:17They don't really want to cut it up, so they can cut through that, and then...
23:21they can celebrate my success or failure together.
23:29Just wanna go crazy.
23:31Whoa, that's it, good, good, good, good.
23:37Guys, 60 seconds.
23:42Don't break it, don't break it.
23:48Wow.
23:50Hallelujah, we've done it.
23:52That's it, time's up, guys, time's up.
23:58Alfie, are you looking back over it?
24:01I know, that's what I keep thinking, did I miss something out?
24:07Hello.
24:08First up is Alfie, with Gennaro's asparagus and courgette-filled gnocchi, topped with parmesan and crispy sage leaves, in a butter, balsamic and sage sauce.
24:21Your gnocchi is lovely and light, right amount of filling, so you get that real lovely sweetness and sharpness of the courgette inside, the richness of the asparagus as well, which is slightly earthy.
24:37It's a great plate of food.
24:38Thank you, Jim.
24:39What I love the most is the sage and the cheese that's on top and some of it's crispy and gooey and it's really good.
24:47Thanks, Chris, thank you.
24:49The texture of the gnocchi is just marvellous.
24:52Thank you, thank you so much.
24:54The filling was quite good, asparagus inside.
24:57Well done. The butter in sage, marvellous. I love it. You made me very pleased.
25:01Thank you so much.
25:04Getting Gennaro's feedback was a dream for me, you know, because the fact I've cooked for him, you know, I've given him a proper Italian dish. I'm so thrilled. It's brilliant.
25:15Katie has served Gennaro's take on duck a l'orange, duck breast marinated in limoncello with a celeriac and carrot mash, broccoli with capers, chilli and garlic and a buttery limoncello sauce.
25:32You don't know if that duck was cooked yet because you didn't have time to slice it.
25:35No.
25:40That duck is not cooked enough.
25:42Timing's got the better of you, but the sauce is fantastic.
25:51You've taken that sauce with all that limoncello and the sharp lemon rind and reduced it with all the pan juices for the duck and that is really wonderfully flavoured.
26:00There's so much limoncello in the sauce. I feel quite tipsy. However, I love your celeriac mash.
26:09It's lovely with the limoncello over the top, it works.
26:11The broccoli with the capers, they're delicious. The duck, if it was cooked, I would say yes. What a lovely dish.
26:21I was furious about the duck. I should have trusted my gut and started it a little bit earlier, but I didn't want to overcook it.
26:30Alan Wynne has stuffed a whole cabbage with pork mince, salami and herbs.
26:37Wow, that looks really good.
26:39And served it with chicken bites wrapped in pancetta and sage, a tomato sauce and a vinaigrette dressing.
26:46The cabbage is cooked to perfection with the rest of the ingredients inside. The saltiness of the salami tastes delicious. This one is so good. You cook better than mine.
27:05Your little bits of chicken, saltiness of that pancetta and that richness of fragrant sage running through the whole thing. Everything's seasoned really well. I think you've done a great job.
27:15You've got a lovely ripe, blushing tomato sauce. It's glossy and it's sweet. There's bags of parsley in there. This is the best I've seen you cook so far.
27:28Thank you. I was nervous because I didn't know whether the cabbage was going to stay together. So, yeah, pleased with our performance. Just got to keep the standard up going forward now.
27:41Ashley has cooked Gennaro's take on saltimbocca. Lamb cutlet stuffed with Parma ham, cheese, sage, parsley and basil. Served with garlic and rosemary sautéed potatoes.
27:55The lamb, perhaps I want a little bit pinkish inside. It's kind of well done. But the potato, they're really good. Garlic and rosemary are lovely and crispy. That is nice.
28:12The lamb filling is quite a bold whack of herbs. Tons of parsley, tons of garlic. I like it.
28:21You've got great flavours here, Ashley, of sage and a salty ham. But sadly, the lamb's a bit dry.
28:30For the first time in the competition, I feel disappointed. The meat should have been rarer. So, I better get my hands and my heart ready for another round.
28:39Hello.
28:40Ginger has made pork and beef mince filled agnolotti in a tomato and basil sauce.
28:49The pasta, it is good, but I believe it's just a little bit thick on the sides.
29:01OK.
29:02But at the end of the day, every single one is close. So, nothing escaped.
29:08I love the flavours. There's a little bit of pepperiness on my tongue, which is wonderful. That porky smokiness inside that pasta is great.
29:17The tomato sauce, it's chunky, it's rustic and it's singing with basil. It's a good plate of food.
29:26That's been an amazing experience today. It's like getting a masterclass from a king of food.
29:35Dawn has made Gennaro's Quirky Veg Dessert. Layers of deep fried aubergines coated in a rich chocolate sauce with crushed amaretti biscuits and flaked almonds.
29:46Served with an amaretto ice cream topped with zesty orange and lemon.
29:56The aubergine is cooked crispy but still soft that it's began to soak in all of this lovely chocolatey sauce to become something really springy and delicious.
30:08Love it. Love it. Love it. Love it. Love it.
30:11Happiness is getting drunk on your ice cream, Dawn. Holy camole.
30:15That ice cream is unbelievable. How much booze you got in there?
30:20Follow the recipe.
30:22Well, we like to make everybody happy when they have a food.
30:26That's my favourite chef.
30:29Oh, gosh, yes, I...
30:31That's good.
30:33And there's little bits of citrus running through it, giving it real freshness.
30:36I think you've done a great job here.
30:39The aubergines, the almonds, the amaretto, bringing me back.
30:44My childhood memory.
30:46Dawn, thank you.
30:49I'm so happy.
30:53He's such a nice guy, Janara, and for him to have been catapulted back to his own childhood.
30:58I mean, I'm very proud of myself right now.
31:06Finally, it's Jamie, who's cooked sweet pastries filled with chestnuts, chocolate, rum and raisin, served with an espresso zabayoni custard.
31:15The pastry, it's unbelievable.
31:28It's scrambled, it's not hard.
31:30The chestnuts, with the chocolate, with a little bit of zabayone.
31:36Wow.
31:38It's excellent.
31:40You got an excellent off Gennaro.
31:42Yeah.
31:43You got a wow.
31:44Yeah.
31:45I'll give you an ace.
31:47The zabayone, perfect, sort of slightly sticky and sweet, and then that hit of coffee.
31:52It looks great, it tastes great.
31:55You've got a class act.
31:57The pastry is a work of art.
32:00This feels like it was made by somebody in the back of a posh kitchen who does this all day.
32:06Absolutely beautiful.
32:09I'm feeling a little bit overwhelmed, to be honest.
32:12The feedback was phenomenal, and yeah, I'm super happy.
32:18I feel like I've really smashed it.
32:21Thank you very much to Cucco, the recipe, my recipe.
32:26You made me very proud.
32:28At the start of this, we did say we will choose a cook of the day.
32:32That person will go straight through to the next part of the competition.
32:35The other six will have to cook again for their place.
32:39We're going to ask you to step outside and we'll call you back in again as soon as we possibly can.
32:43Thanks very much indeed.
32:44Off you go.
32:48They all really tried and pulled off some very difficult things.
32:54For me, three standout cooks.
32:56Yes.
32:57Alan Wynn with his cabbage and his chicken bites.
32:59Jamie with his chestnut and chocolate pie with zabbione.
33:03Yeah.
33:04And Dawn with her chocolate aubergines and Amoretti ice cream.
33:07Yes.
33:08I loved it.
33:09Janara, thank you very much indeed.
33:10Thank you, John.
33:11Take care.
33:12Great.
33:13Thank you very much indeed.
33:14Such a pleasure being here.
33:15Really good day.
33:16Thanks very much.
33:20Picking one person who cooked the best is impossible.
33:25Yeah, it's a difficult decision, but there's one person today who I think just did an amazing job.
33:34Thank you very much indeed for all your hard work.
33:41It was joyous.
33:44Our cook of the day is...
33:52Jamie.
33:55Well done, Jamie.
33:56Yes!
33:57Well done.
33:58I get to go home and see my little girl, so I'm ecstatic and I miss a round, so yeah.
34:03Thank you so much.
34:04Off you go.
34:05Thank you, guys.
34:06Good luck.
34:07Well done.
34:08Congratulations.
34:09Thank you, mate.
34:10Cheers, cheers.
34:11Well done.
34:13Let's cook of the day.
34:15I honestly can't believe it.
34:16I'm in final six of MasterChef.
34:22Okay, you six.
34:23Time to pick yourself up.
34:25Gennaro's food was all about stories and emotion and growing up in Italy.
34:29And your brief is to cook us a dish inspired by somewhere that you love.
34:35At the end of this, five of you will be joining Jamie in the next round.
34:39One of you will be going home.
34:42Show us all the skills and finesse you've learned along the way.
34:47Ladies and gentlemen, one and a half hours.
34:51Let's cook.
34:58This food needs to tell a story.
35:00Of holidays, family occasions, your favourite place.
35:04We want to feel the joy on the plate.
35:07I'm feeling good.
35:09It's food that I love to eat.
35:11And if I nail it, if we're going to be in a good place.
35:14All of them have got the skill.
35:16All of them have proved they've got the palate.
35:18What they've got to do now is hold their nerve.
35:23I'm nervous.
35:24What else is new?
35:26So better get cracking.
35:28Mmm!
35:30Katie, are we going to far away sunny climes?
35:33We're going to Lancashire, Grace.
35:36Well, yeah.
35:38I'm a very proud Northern, I must say.
35:40Same here.
35:41What are you cooking?
35:42I am making you a lamb hot pot.
35:45It's a little nod to my time at Coronation Street.
35:48Obviously, the infamous Betty's hot pot.
35:50And my grandmother used to make hot pot all the time.
35:54I'm baking my own bread.
35:55I'm making my own butter.
35:57Because when you have a hot pot, you want to dip the bread in.
36:00Can I say something Northern to her?
36:02You can say whatever you like.
36:03Go on, Katie, lass.
36:05Go on.
36:06Thanks, Carl.
36:07We were just speaking on our own.
36:09I'm sorry you didn't understand that, John.
36:11What does that mean?
36:12I'm really pleased with what she's doing.
36:13She's pushing herself.
36:14Wonderful.
36:15I'm glad that you two are bonding over this hot pot.
36:17Katie, one of the things so far in the competition has been timing.
36:20Yes.
36:21Are you going to get the timings right?
36:22I hope so.
36:23I'm going to go like Road Runner after this conversation.
36:25I love this.
36:27I love this.
36:28A Lancashire hot pot.
36:30Usually lamb in a sauce with potatoes across the top.
36:34And it's cooked in the oven, thus a hot pot.
36:37But what Katie is doing is cooking all the bits separately
36:40and bringing them together.
36:42She's using lamb mince, which is cooking quite quickly.
36:44With that, she's got a cannon of lamb,
36:46which should be nice and tender.
36:47We've got a red wine sauce enriched with stock and thyme.
36:50This needs to be a really hearty dish that will make Lancashire proud.
36:57I'm trying to prove that you can make a hot pot look pretty.
37:02Flavour and good looks, which is everyone from Lancashire.
37:10I'm surprised I'm still here.
37:11You know, every time I show up in that kitchen,
37:13I just think, what am I doing?
37:15But I could actually probably open a restaurant after this.
37:18Crazy.
37:19You could have an Ashley Kane cookbook.
37:21Anything is possible.
37:23I'm worried about getting everything done.
37:25I've got a lot of sauces, a lot of salads,
37:27a lot of things to do.
37:28And not a lot of time to do it.
37:31Ashley is drawing on his West Indian heritage.
37:34He's cooking jerk chicken.
37:36For me, good jerk chicken has a kick.
37:39It needs a judicious use of scotch bonnets.
37:41I want that jerk sauce to be rich and zinging.
37:45He's got little chickens called a pussan.
37:47And there should be lots of marinade around the outside of that chicken.
37:53Ashley's really pushing himself,
37:54and we're also getting some flatbread.
37:57I've never had a flatbread before with jerk chicken.
38:00I usually would have rice and peas, some tahe.
38:04It might work, but it might just all be a bit dry.
38:06My favourite place in the world is my home.
38:09And a huge part of my home is the Caribbean roots and culture.
38:14Where in the Caribbean are your family from?
38:16St Vincent and the Grenadines.
38:18Ashley, I've got to say, right now,
38:20if you can take me on holiday to a Caribbean island,
38:22I'm going to be very, very excited indeed.
38:25Celebrities, 20 minutes gone.
38:28Oh, yeah.
38:29Time flies when you're having fun.
38:32Alfie's cooking us food from a place that we know he loves.
38:34He's talked about Italy all the way through the competition.
38:36I was about 22 when I first went to Italy.
38:37I did a concert over there,
38:38and I tasted Italian pasta for the very first time,
38:39and it was just out of this world.
38:43Alfie, I've found your straw.
38:44Have you brought your guinea pig with you?
38:45That's the salad.
38:46Maybe a squeeze of lemon in there.
38:47I mean, it looks delicious.
38:49I am on the high fibre.
38:51Alfie, you've just cooked it.
38:52We've cooked it.
38:53It's cooked it.
38:54It's cooked it.
38:55It's cooked it.
38:56It's cooked it.
38:57It's cooked it.
38:58It's cooked it.
38:59It's cooked it.
39:00It's cooked it.
39:01It's cooked it.
39:02It's cooked it.
39:03It's cooked it.
39:04It's cooked it.
39:05Alfie, you've just cracked a joke on MasterChef.
39:07I have, I know, I know.
39:08I've never seen you.
39:09I must be enjoying myself.
39:11Yippee!
39:12Get relaxed.
39:13There we are.
39:14There we are.
39:15Great rounds with Gennaro.
39:17Is that giving me the confidence?
39:18It has.
39:19And I thought I would take you on a trip to the Amalfi Coast,
39:23where I remember being up there at this gorgeous kitchen
39:26at a place called Mama Agatha's,
39:28and she cooked this incredible lemon chicken with garlic and herbs
39:34and wrapped in straw.
39:36So I'm going to try and recreate it for you.
39:40Alfie's huge bag of hay.
39:42He's going to put it round the chicken and try to get all that lovely,
39:45rustic, farmyard flavours all into the meat.
39:49With his chicken, a salsa verde, really rich, quite sharp, made from parsley, eggs and capers.
39:59Fantastic.
40:00However, Alfie's going to serve his chicken whole.
40:03And that means that he will not know if that chicken is cooked all the way through
40:07until such time as we open it up.
40:09That's a big gamble.
40:11I want to make sure that that chicken is super done, you know?
40:17Alan, where are you taking us to today?
40:23We're going to the south of France.
40:25I had a second home in France, right on the coast,
40:27because I was working there for six months,
40:29and it's where I finished my career.
40:30So that's why I'm doing a lobster linguine.
40:32You could sit and see the lobster come out of the ocean,
40:35and within an hour or so it would be on your plates.
40:37It feels like you walked into this kitchen at the beginning
40:40and said that you just didn't really cook at all.
40:42And now you quite casually seem to be working with the lobster.
40:46Well, hopefully the lobster's going to work with me as well,
40:48so we'll see what happens.
40:51From that whole lobster,
40:53he's going to have to get a huge amount of flavour to make a sauce.
40:58He's using the head for stock.
41:00He's got his own pasta on the go.
41:02It's a really complex, delicious thing that he's making here.
41:07I've done the pasta before,
41:09but there's a couple of things here
41:11that I'm probably doing for the first time on national television,
41:14which isn't great.
41:15I've never prepped for a game like that.
41:17Cooking and prepping the lobster,
41:19I was a little bit worried about it.
41:21What's a bit more pressure?
41:26Celebrities!
41:2750 minutes gone, 40 minutes left.
41:36The main thing I learned from Gennaro
41:38was that his food is really emotional.
41:40It's all about stories and heart and emotion,
41:43and I need to try and bring a bit of that into my cooking, I think.
41:47We're in New York.
41:49We've had the most gorgeous day.
41:50We've been shopping.
41:51We've had cocktails.
41:52We've been to an art gallery.
41:53We've had more cocktails.
41:54We've been to Broadway.
41:55We've seen a gorgeous show.
41:56Now we're absolutely starving,
41:57and we're going to Koreatown,
41:59and we're going to have delicious Korean-American food.
42:01Love it.
42:02What time do we go?
42:03And then we're going to have more cocktails.
42:05And then a club.
42:06Why not?
42:07Cool.
42:08Thanks.
42:09What are you going to cook for us?
42:10I am cooking bao buns with lemon pepper beef,
42:12cheesy corn, and a non-fermented kimchi.
42:15New York's my favourite place in the world,
42:17and it really is a 24-hour city.
42:19You can go and eat this food at 2 o'clock in the morning
42:21and be transported to Korea in the process.
42:24It's magical.
42:28Ginger's making her own bao buns.
42:31Wow.
42:32She is a machine in the kitchen.
42:35Those bao buns need to be nice and soft and pillowy-ish.
42:38I've got no room to put anything in here.
42:40With that, we've got our kimchi,
42:42which is a spicy cabbage salad.
42:44Usually it's brined first,
42:45and it's left in a jar to ferment.
42:47She doesn't have time to ferment it,
42:49but I hope it has bags of flavour.
42:51I'm very pushed for time,
42:53but it's all happening,
42:54and if it all keeps going, it'll go.
42:56So there you go.
42:5925 minutes left.
43:02You and me are not friends anymore, Grace.
43:03We're not friends.
43:09Fill it in a mackerel.
43:13I'm quite used to filleting fish now.
43:17What's cooking today, Dawn?
43:18Where are you taking us?
43:19Taking us up to Scotland,
43:20which is one of my favourite places in the world.
43:22It's where I was born.
43:23It's where my dad lives.
43:24He'd always take us out on his boats,
43:25and we would catch line after line of fresh mackerel,
43:27take them home and eat them,
43:28and we'd always stop off at the supermarket
43:30and get a jar of pickled cockles
43:31and eat them in his car with a toothpick.
43:33So I am making you pan-fried mackerel
43:37with clap shot, which is neaps and tatties,
43:39and a pickled cockle escabash
43:42with a cull and skink sauce.
43:44That's a fish feast.
43:46It is.
43:47I mean, ambition is one thing,
43:48but reality is another.
43:49If she wants to cook four dinners at once
43:52and put them on the plate, we should let her.
43:55These are some of my favourite flavours.
43:59Cull and skink, for example.
44:01Creamy smoked haddock flavours.
44:04Escabash is a way of pickling things.
44:07Onions and carrots cooked down with vinegar,
44:09but she's actually putting in cockles,
44:11which are coming out of the jar.
44:13Cockles are quite salty.
44:15We have got lots of big, powerful flavours in this plate.
44:19I hope it's not all too overpowering.
44:21These are very familiar Scottish flavours.
44:24Do they all work together?
44:25I think so.
44:26But if I messed this up really badly,
44:28I could be going home today
44:29and that would absolutely devastate me.
44:34You've got just four minutes.
44:36Four minutes.
44:37I don't really know how to do this.
44:43Basically, just need to add the sauce to the meat.
44:49I'm trying to make a quenelle
44:51because I'm a fancy pants.
44:53I've not made one before.
44:54I've just watched lots of videos on how to make one.
44:56So, here we are.
45:01Just burnt the flatbread.
45:03She's not good.
45:04It's a bit of a struggle.
45:0930 seconds.
45:10I don't know whether I've made my pasta a bit too thick.
45:20My bowels have turned out really well.
45:21I'm so, so pleased.
45:25That's going to have to do for that.
45:27Time is up.
45:28Step away from your benches, please.
45:29Yes!
45:30I've done it.
45:31Yes, I've done it.
45:32I don't know how it tastes, but I've got it ready.
45:34Job's a good one.
45:37I'd eat it.
45:41Celebrating her home county of Lancashire, Katie has cooked a lamb hot pot.
45:45Diced lamb cannon and lamb mince with potato, carrot, swede and red cabbage.
45:51Served with a red wine sauce.
45:54Homemade soda bread and butter and crispy lamb fat.
45:58This is not looking like a hot pot.
46:00This looks like a work of art.
46:08The lamb cannon is overdone and it's going slightly chewy.
46:12But what's wonderful is the amount of mince lamb in there.
46:15Fried really well.
46:17Little bits of potato across the top and the red cabbage giving sharpness, which is good.
46:21Soda bread, a little bit dense.
46:23I don't mind that too much because I appreciate all the hard work and you didn't run out of time.
46:27The lamb cannon, although it is a little bit over, the richness of the gravy is just outstanding.
46:35Whack of salty rendered down lamb fat to go on the bread.
46:39And your butter, creamy, silky and just goes beautifully on that bread, dipping it into the lamb.
46:46Good.
46:47Thanks, Katie.
46:48Thank you very much.
46:49Apart from a tough lamb cannon, my main goal was the taste and the presentation and just to show that I can do different skills.
46:59Ashley's Caribbean menu is jerk chicken with an orange pineapple sesame seed salad, flatbreads and a lime and coriander yogurt sauce.
47:13It looks the part, but when you start to eat, it hasn't got that fire and oomph that you need from jerk.
47:24Can't taste the chilli.
47:26This fruit and salad thing is really fascinating for me because you've got sharp, sour pineapple in there and sweet orange.
47:34It's really refreshing and really light and actually it goes nicely with that little bit of crust on the outside of that chicken.
47:41The breads are nicely made, but you've cooked them just a little bit too long and they're starting to go a little dry.
47:47I'm slightly disappointed that a little thing like spice could have made all the difference, but I was going to keep my fingers crossed to see if it's enough.
47:57Inspired by living on the coast in the south of France, where he finished his rugby career, Alan Wynn has served lobster linguine.
48:05Linguine is really thin. It's that sort of more fettuccine.
48:09In a lemongrass, ginger, chilli and star anise sauce, dressed with a lobster claw.
48:20The lobster is perfectly cooked. What I love about this sauce, there's lemongrass and there's ginger and there's star anise and there's a kick of chilli.
48:29It's got real depth and it keeps building the more that you're eating it. It's outstanding.
48:35With lobster pasta, it can go one of two ways. It can either be really flavoursome or it can be bland and creamy.
48:42Congratulations. You've got it absolutely bang on.
48:45Oh, thank you.
48:46This is fantastic.
48:47Your pasta is beautifully made. It's got a nice little bite to it. It's skilled. It's delicious. I like it a lot, Alan Wynn.
48:57I'm happy with that. I haven't done that recipe before and, you know, actually, you know, it came out good.
49:02At least they know I was a cooked lobster now.
49:05Ginger.
49:09Hello.
49:11Ginger's trip to Koreatown in New York is bao buns filled with lemon pepper beef, pickled ginger shallots and coriander,
49:20with fresh kimchi marinated in anchovy sauce and cheesy corn.
49:27The star of the show is your bao bun, which is lovely and soft and pillowy light, which is really difficult to get right.
49:41And inside that, bits of beef which are really thin and ferocious amount of pickled ginger and the shallots as well being sharp with all the herbs.
49:50Very, very clever indeed. Thank you.
49:54I didn't think you'd get all this flavour into this kimchi in a short amount of time.
49:58Using anchovy almost to fake that funky fermented taste is lovely.
50:05This cheesy corn, it's a big plate of stodge.
50:08It's exactly what it's meant to be.
50:13I love it.
50:15I am over the moon.
50:18The gods of bao buns were on my side today and they were perfect.
50:23So, I'm so chuffed.
50:25Representing Scotland.
50:27Don O'Potter.
50:29You've got your little gift.
50:33Right.
50:36Wonderful.
50:39Very nice.
50:44Ginger, we're in the club.
50:45Beautiful.
50:46Hi.
50:47Welcome to the family.
50:49Does this make it taste better?
50:50It does.
50:51Okay.
50:53Showcasing her Scottish heritage, Dawn has served pan-fried mackerel on buttery leeks,
50:59with mashed Sweden potato, pickled cockle escabash, and a smoked haddock potato and cream Cullen skink sauce.
51:09I love mackerel.
51:10Perfectly cooked.
51:11It's a very strong, slightly bitter taste, but then you've got the smooth, silky softness of the haddock creamy sauce, which just takes the edge off it.
51:27Getting neeps and tatties into Cornell.
51:31I don't know what Scotland will make of it.
51:34But you did it.
51:36It's bonnie.
51:39The escabash is inspired.
51:41Sharp sweetness coming from that vinegar with the shallots, the sweet carrot mixed together, and those little cockles tasting of the sea.
51:49Some really complex flavours, big bold flavours, and you've made them dance quite nicely together.
51:53Good on you.
51:56Thanks, Dawn.
52:00You know, when you get that seal of approval from John and Grace, it's so validating.
52:05I want my dad to be watching this episode smiling his head off up in Scotland and feeling proud of what I've done.
52:11Last up is Alfie, with his Italian hay-baked lemon chicken, served with purple sprouting broccoli,
52:18an anchovy caper and parmesan salsa verde, and a chicken sauce.
52:24You don't know if that chicken's cooked all the way through?
52:26No.
52:27Until I open it up?
52:28Yeah.
52:30I can't breathe.
52:34Good job.
52:39The chicken's cooked beautifully, it's so lovely and moist, and slightly woody and smoky from that hay around the outside.
52:45Sharp, rich, fragrant lemon, with that lovely buttery, crispy skin on the outside.
52:51The sauce, rich saltiness coming from the stock, all the juices going in there from the chicken.
52:56It's delicious.
52:59You have convinced me to add a bag of hay to my online shopping delivery, because it really works.
53:05But then you've got this lovely, chunky salsa.
53:08It's so heavy with parmesan and anchovy and caper.
53:13I could just eat that by itself on toast.
53:16Thank you so much.
53:20I was so pleased that that chicken was cooked all the way through.
53:24That was great feedback from John and Grace.
53:26I loved that round.
53:30I think Gennaro gave them a gift.
53:32He's truly inspired them.
53:34That was some of the best dining that we've had of the whole competition.
53:38I loved Alfie Beau's chicken.
53:40It was so clever.
53:42Lemon and garlic personified.
53:45It was bags of flavour.
53:47Ginger pushed herself in this round with her Korean beef and kimchi.
53:51How do you make bao buns when you haven't got a lot of time?
53:54It was fantastic.
53:56Alan Wynne.
53:58Lobster and pasta.
54:00That's a difficult thing to cook.
54:01He really pulled it off.
54:03Dawn O'Porter and a celebration of Scotland with mackerel and cullenskint sauce.
54:08I loved it.
54:10All of those four were exquisite today.
54:12Very impressive.
54:14That leaves us with a conversation about Katie and Ashley.
54:18Beyond doubt, Ashley wanted to take us to his happy place.
54:22And he really put effort into this.
54:25His flatbreads, as well made as they were, he'd overcooked them.
54:27They'd become quite dry.
54:28But that jerk chicken could have done with a lot more chilly heat.
54:33Katie, a lamb hot pot, made from the heart, representing Lancashire.
54:38And the gravy, exquisite.
54:40She made her own soda bread.
54:41She churned her own butter.
54:43And we had a really dainty looking dish.
54:45But some bits of lamb were chewy.
54:49Everybody in that room is just gold standard.
54:53And it'll just be sad to go home.
54:57I'm loving it.
54:58Fingers crossed, I get to stay in.
55:01I never knew how much this competition would actually mean to me.
55:05I've been brave enough to push myself.
55:07And I'm just sitting here hoping that I've done enough.
55:11Who's joining Jamie in the next round?
55:13This is a heartbreaking part of the competition.
55:23Celebrities, thank you so much.
55:25You took us to places that genuinely meant so much to you.
55:31We experienced some exquisite cooking.
55:35But even so, only five of you can go through to the next round.
55:39The celebrity leaving us is Ashley.
55:53Ashley, thank you so very much indeed.
55:57Great competition.
55:59It's been an absolute pleasure to be in your presence.
56:02Thank you so much.
56:03I want to give you a hug, yeah?
56:05Thanks, Grace.
56:06It's been lovely.
56:08It's been a pleasure.
56:09Thanks so much.
56:15I'm going to take so many positives away from this.
56:18The confidence that I can cook.
56:20I can make great food.
56:21Food isn't just fuel.
56:23And I feel like I can take all these skills back home
56:26and make everybody smile when they're eating dinner at my house at the weekend.
56:31Congratulations, you five.
56:32For you, the competition continues.
56:36The trophy is still up for grabs.
56:40I cooked with a lot of passion today, so I'm happy.
56:44I'm loving it.
56:45The ability to lose yourself in the kitchen
56:47and, you know, getting a few decent plates out as well,
56:49which is, you know, it's quite nice to have that feedback.
56:53To get to the final now, you can't drop the ball.
56:56You've got to keep bringing it to the table.
56:57The standard is so high.
57:00Here I am in a really fiercely contested competition.
57:04So, it's thrilling, though.
57:06I love being in the final six.
57:07It's a nice number, isn't it?
57:09I need to get my thinking cap on.
57:11I don't know if there's much left up there, but we'll find some more.
57:14We'll find some more.
57:20Next time, it's the last of the semifinals.
57:25John and Grace are looking for perfection.
57:27And the six remaining cooks battle it out.
57:31I have to go in with every ounce of focus that I've got.
57:34For their place.
57:36In finals week.
57:38Out of chaos.
57:39Beautiful things did happen.
57:40You actually could pursue a career in cooking,
57:43because that is how good this dish is.
57:57The End
58:16Cooling
58:18California
58:20ego
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