Celebrity Masterchef - Season 20 Episode 04
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00:01It's the ultimate culinary showdown.
00:04Time's ticking.
00:0615 up for it celebrities.
00:08With their eye on one prize.
00:11What could go wrong? What's this space?
00:13The celebrity MasterChef title.
00:16Each week, five new celebs face off against each other.
00:21Seasoning, anyone?
00:22For sure.
00:24It's all going off.
00:27In a quest for culinary stardom.
00:30I'm the boss in the kitchen.
00:32Boom.
00:33I'm in for it.
00:35It's a contest that gets under your skin.
00:37Your eye is on the prize.
00:39There's only one thing that's certain about MasterChef,
00:41and that is anything can happen.
00:49It's week two of the celebrity MasterChef competition.
00:53Stepping up to the plate this week are...
00:57Liberty X pop star Michelle Heaton.
01:00I do believe this competition is going to be tough.
01:02I am ready for the challenge.
01:04Is the challenge ready for me?
01:06I don't know.
01:07Love Island star turned horse racing pundit Chris Hughes.
01:11I do like to make creative things here and there.
01:14Like I'll cut a chicken breast open and stuff it with something.
01:17Which is, that's quite creative, right?
01:19Ish.
01:20Ish.
01:21Broadcaster and author Dawn O'Porter.
01:24I'm not a competitive person.
01:26I don't care about winning.
01:27I... thought.
01:30Look, if I'm standing there at the end with a trophy, I'll be delighted.
01:33But I'm not going to elbow anyone out of the way.
01:35I'm just going to do my best.
01:36Hollyoaks legend Jamie Lomas.
01:39I'm a massive fan of MasterChef.
01:41I just like to watch people struggle, really.
01:44And now it's my turn.
01:46And 80s soul diva Jackie Graham.
01:49Everybody's so excited that I'm part of this competition.
01:52I've got cards and flowers and everything.
01:54And that's my children.
01:55I'm thinking, oh, bless them.
01:56So I better do all right.
01:58That's all I'm saying.
02:01The competition continues.
02:03Our second lot of celebrities.
02:05Are you ready?
02:06They've entered the arena.
02:07And now, the games are on.
02:18Welcome, you lot, to Celebrity MasterChef.
02:21Yay!
02:25Don't worry, we come in peace.
02:27All you have to do is show us how you cook.
02:31Just him, me and millions of people watching at home.
02:37So nervous.
02:39No pressure.
02:40We're going to start off with what we call under the cloche.
02:44Five completely different ingredients under five cloches.
02:49And what we're going to ask you to do is to come up and choose a cloche.
02:53With that ingredient, we'd like you to cook a dish that tells Grace and I something about you as a cook.
03:01However, whatever the ingredient is that you choose, it needs to be the star of the show.
03:08It needs to be the front man, it can't be the backing singer.
03:12Somebody has to be first.
03:14Jackie.
03:15Come and get your cloche.
03:16Come on, Jackie.
03:17Come on, Jackie.
03:18I get nervous when I'm cooking for my kids.
03:22Yeah, so, and I panic.
03:25Ooh.
03:26Oh, sugar.
03:27Chicken livers.
03:29Chicken livers?
03:30Oh, Jackie.
03:31Oh, sugar.
03:32You must have cooked chicken livers before, Jackie.
03:34Not this one.
03:35But you cooked liver?
03:36Yes, I have.
03:37Liver with what, usually?
03:38Onions and bacon.
03:40Sounding the good to me, Jackie.
03:42So that belongs to me.
03:43That belongs to you.
03:44You belong to me.
03:46Wonderful.
03:47Chris.
03:49Good luck.
03:50You all right?
03:51I'm a bit nervous, but here we are.
03:53I think my biggest stroke of the kitchen sounds a bit rogue, but I think my natural sort
03:57of day-to-day confidence...
03:58Oh, no.
03:59What do you got?
04:00What do you got?
04:01What do you got?
04:02I can't cook fish.
04:03Never cooked fish in my life.
04:04Is it fish?
04:05So I'm not going to get flustered.
04:06I'm not going to panic.
04:07Salmon or sea bass or trout?
04:08It's one or the other, isn't it?
04:09None of the above.
04:10It's not salmon, sea bass or trout.
04:12I don't know any more fish.
04:13I hope not, anyway.
04:16Though you're going to see me now, I'm going to be really flustered and panicky.
04:19That's smoked haddock.
04:20Oh, no haddock.
04:21So you're doing well.
04:22We've got salmon, sea bass...
04:23I don't know four fish.
04:24Sorry, that was the obvious one.
04:26Yeah, you know four fish.
04:27We're doing well here.
04:28Jamie.
04:29OK, let's do this.
04:32I feel like I'm going to be a little bit exposed in the MasterChef kitchen.
04:37Erm, I think I'm going to go for that one there.
04:40Because I don't have a character to hide behind.
04:43So, just the apron.
04:45Wish me luck.
04:46Good luck.
04:47Mmm.
04:49Butter beans.
04:50Uh-huh.
04:51Ooh.
04:52At least you know what they are.
04:53I don't know how to cook them.
04:54Good luck.
04:55I'll give them a try.
04:56Come on, Michelle.
05:00This is a nervous woman I see in front of me.
05:04Yeah, I feel completely out of my comfort zone.
05:07Not knowing what's underneath is quite daunting for me.
05:11Michelle, which way are you going to go?
05:13That one's calling me.
05:15Yeah, I don't know why.
05:16I'm just praying that it's not something I can't pronounce.
05:20I'm not very good on words.
05:24Oh, OK.
05:25That's so weird.
05:27I've been obsessed and I dreamt that I was going to get a pineapple.
05:30This is what I dreaded.
05:32Something that had to go sweet.
05:34Because I don't bake.
05:36You can go sweet or savoury.
05:37Yeah.
05:38It's totally up to you.
05:39Mm-hmm.
05:40Enjoy.
05:41Thank you very much, guys.
05:42Thanks, Michelle.
05:45Last but not least, Don.
05:48I'm good under pressure.
05:49If I've got six months to write a book, I will write it in the last three weeks before my deadline.
05:54OK, I'll take that one.
05:56Deadlines and pressure really suits me.
05:58I think it's when I'm at my best.
05:59OK, here we go.
06:00But not John and Grace kind of pressure.
06:06No!
06:07I also had this dream and it wasn't a good dream.
06:09How many fruit dreams have you had?
06:11I've been dreaming about dishes for a number of weeks.
06:13But you're a positive person, aren't you?
06:14I am.
06:15I'm going to do my very best.
06:16When given lemons?
06:17Make lemonade.
06:18There we are.
06:19OK, great.
06:20Stick some vodka in it and not go wrong.
06:22It might be easy peasy.
06:23It might be.
06:24Lemon squeezy.
06:27Now, listen.
06:28We don't expect you to make a dish from just one ingredient.
06:32To help you along, we're also going to open up the MasterChef larder.
06:39Oh, wow.
06:42Oh, wow.
06:43Yes.
06:44Oh, nice.
06:45Gorgeous.
06:46Now, this is where you let your imagination run wild.
06:49There are sweet things and savoury things.
06:51Meat, fish, herbs and spices.
06:54Grab a tray.
06:5660 minutes.
06:57Let's go.
07:00Oh, wow.
07:04Some of this.
07:05They're about to tell us a lot about them as a cook
07:07by just cooking that one ingredient.
07:09Is that filo pastry?
07:10OK.
07:11I don't really do puddings or sweet stuff,
07:14but I think I've got a dessert which is really random,
07:17but it was what came to mind.
07:19What could possibly go wrong?
07:20Will they be confident?
07:21Will they be frightened?
07:22Raisins.
07:23Raisins.
07:24Will they be adventurous?
07:25Will they be exciting?
07:26Is this some sort of onion?
07:27My head's going 10 to the dozen.
07:29I think, oh, Lord.
07:30What am I going to do?
07:32It's keeping your nerve.
07:34Just making us something edible.
07:36I'm just taking this to drink on my own.
07:40Never cooked beans before.
07:42I've got a kind of idea what I'm going to do.
07:44Let's just see if we can pull it together.
07:47OK.
07:48Right, what do I do first?
07:54Oh, there's a lot of vanilla in that.
07:56Dawn O'Porter began her career as an immersive journalist,
08:01making groundbreaking documentaries.
08:03Mm-hmm.
08:04She lived in Los Angeles for 16 years
08:07with husband actor Chris O'Dowd,
08:09where she had her two boys,
08:11but has now returned to the UK,
08:13where she works as an author
08:14and loves to cook for the family.
08:17My family's been amazing about me doing this,
08:19because everyone who knows me
08:21knows how much I love cooking and love food.
08:23So I don't want to let them down.
08:25I want to do a good job.
08:28Dawn, life has quite literally thrown you lemons.
08:31It has, honestly.
08:32I'm not a dessert person,
08:33but I'm going to go sweet with it.
08:34You have lived in Hollywood in the past.
08:37Hollywood celebrities round your house all the time?
08:39All the time.
08:40Every day, Grace.
08:41It just got boring for a while.
08:43But we did host every Sunday
08:44and you'd get all sorts of people,
08:45because whoever was in town working.
08:47Tell me exactly what you're cooking.
08:48So I do have this kind of fruity galette
08:51that I make for my kids sometimes.
08:53You can do it with any fruit.
08:54I've never done it with lemons.
08:55I was going to try and caramelise some to put on the top
08:58and then I'm just going to do the pastry
08:59and the filling and whack it in the oven
09:01and hope it's delicious for you.
09:02So we're not doing celebs now.
09:03We're doing your kids.
09:04We're doing the kids.
09:05But they are my biggest fans
09:07or worst critics of food.
09:08My youngest, Valentine, keeps saying,
09:10Mummy, I've got some feedback.
09:11Don't cook this on MasterChef.
09:13Dawn's been given lemons.
09:17She's making what she calls a galette.
09:19A galette is really a pie without a top.
09:22Inside that filo pastry is a mixture of ricotta
09:25and cream cheese, egg yolk and icing sugar,
09:28like a baked cheesecake filling.
09:30OK, squeeze a lemon.
09:31That's going to be flavoured with lemon and lemon rind.
09:34I don't know if this is going to curdle.
09:36But she's only got an hour to do it in.
09:38I've left the pastry a bit long, so it's gone really hard.
09:42But I think it's going to be OK.
09:44It sounds sweet.
09:46It sounds stinky.
09:47They are massive.
09:48They're just so big.
09:51Sounds like a pretty good pudding.
09:53OK, we're going in.
09:56Spoons.
09:57Spoons.
10:00Gateshead-born Michelle Heaton
10:01has been in pop group Liberty X for over 20 years.
10:05They've enjoyed multiple top ten singles
10:08and sold over three million records worldwide.
10:12Trying to keep as much of the flesh as possible.
10:15She now lives in London with her husband and two children.
10:19Got ourselves into quite a bad routine.
10:21Monday to Friday, I know what I'm cooking everybody.
10:24Same five meals in the week and then we eat out at weekends.
10:27It's a bracelet.
10:28Yeah.
10:29I want to change that.
10:30Life is too short.
10:31I don't want to be boring anymore.
10:33I've never seen anybody peel a pineapple like that before in my life.
10:35Oh, no.
10:36Does it work?
10:37It works.
10:38She's a pioneer.
10:39I want to learn something new and just get my hands dirty.
10:43I'm making a right mess here, aren't I?
10:46Quite literally.
10:50Michelle, what are we cooking today?
10:52A pineapple crumble.
10:53And I'm going to make the crumble with oats.
10:55Because oats are a massive part of our family.
10:57It's flapjacks, you know, the kids' little snacks for school,
11:00protein bars.
11:01Your other half's a personal trainer.
11:03He is.
11:04His body is his temple.
11:06There you go.
11:07So if I was to serve this up at home, we'd probably say no.
11:10But if I bang this out and I do all right,
11:12I will definitely be cooking it when I get home.
11:16Michelle says she's used to making flapjacks for her children.
11:19And she's going to adapt the flapjack recipe to make a topping for a crumble.
11:23You've got a bit of cinnamon in there, lots of sugar.
11:26But underneath that, we've got pineapple in its own juice with sultanas.
11:30And I just hope we don't end up with pineapple porridge.
11:34How long have we got left?
11:36You've had 15 minutes, everybody.
11:3845 minutes left.
11:40The watcher don't cut my thumb off.
11:47Actor Jamie Lomas is best known for playing bad boy Warren Fox in Hollyoaks.
11:55He's been preparing for the competition by cooking for his fiancée and two daughters.
12:03There are a few similarities in what I do and cooking in the kitchen.
12:08Let's give this a little try.
12:10You know, we're always up against it when we're acting.
12:13Nice.
12:14But at least if we get the line wrong, we get to go again.
12:17Whereas here, we're not going to have that opportunity.
12:22Jamie, you work as an actor going from a script.
12:25Are you quite good at freestyling it?
12:26Well, I did a little bit in the jungle, a little bit of cooking when I did I'm a Celebrity.
12:30But everybody's starving in there, so they'll eat anything.
12:33I would have eaten sand in the jungle.
12:35You probably would.
12:36I was so hungry.
12:37So this is going to take you back to that a bit.
12:39We've got rice.
12:40We've got beans.
12:41Yeah, we are.
12:42But they're going to go in a tomato and wine sauce with some garlic and chilli.
12:46You like Italian food?
12:47I love Italian food.
12:48It's my favourite.
12:51Let's do this.
12:52We're going to have really lovely spicy homemade beans.
12:55I love this idea.
12:57I've never cooked beans before, so, you know, I hope it tastes okay.
13:02His rice needs to be cooked beautifully.
13:04But my big question for Jamie right now, how is he going to make it look smart?
13:10It's tasting good.
13:11Yeah, I think we're rocking and rolling.
13:13Celebrities, you're halfway.
13:1530 minutes gone, 30 minutes left.
13:18If you don't need the other potato, chill there for a bit.
13:2132-year-old Chris Hughes grew up on his parents' Cotswolds farm.
13:27He found fame on Love Island in 2017 and now follows his passion for horses working as a racing pundit.
13:37So, I live on my own.
13:39I've been single for three years, so it's not like I'm cooking for anyone.
13:43If I'm just cooking for myself, no one can appreciate it apart from me.
13:46Oh, my God, Jamie.
13:47Have you seen this bit of kit?
13:48It's quite sad, really, isn't it?
13:50So, I need someone there to kind of show off to in the kitchen.
13:53I've got the judges.
13:55Do you like a big portion of fish?
13:59I might cut it in half.
14:00Chris, come on.
14:01You look hungry.
14:02Me?
14:03Yeah.
14:04The first person ever told me I look hungry.
14:05You get a trim and you look in good shape.
14:06Well, thank you very much.
14:07Thought I would fill you up.
14:08It's not going to help you.
14:09Just get on with it.
14:10I get it.
14:13Jesus, now we're in business.
14:16Chris, you grew up on a farm.
14:18Yes.
14:19So, I'm thinking that you must be an expert on all produce.
14:22Produce?
14:23Produce, yes.
14:24Fish.
14:25We didn't have any fish on the farm.
14:26I did hear once upon a time, you can fry haddock in butter and milk.
14:31OK.
14:32So, I'm going to go for that one.
14:33It's going to be spectacular.
14:34And you've been spending a lot of time around horses?
14:37Horses, yeah.
14:38They're my, like, spirit animal.
14:39I love my horses.
14:40I've ridden, like, race horses since I was, like, eight years old.
14:43Horses never moaned at anything I've ever fed it, either.
14:45Right, now I get nervous because this is the main bit.
14:50Do you pan fry milk often?
14:53No, but it will thicken.
14:54So, it's going to be...
14:55No, I don't pan fry milk.
14:56I've never done it, if I'm honest.
14:57No.
14:58You poke smoked haddock in milk, you pan fry smoked haddock in butter.
15:02It seems to have the two methods coming together.
15:05Now we're cooking.
15:06We're cooking, baby.
15:07But if he cooks it too much, that fish will fall to bits.
15:10Stay calm, stay calm.
15:12We've got peas which he's going to crush up.
15:16Mate, you're frigging out.
15:17Exhausting.
15:18And he's putting mint inside them.
15:21And he's cooking chips.
15:22Look at that.
15:23Oof.
15:24You can see Chris is relying upon confidence.
15:26Put it all under control.
15:27He's doing what I can't really call weird.
15:30Perfect.
15:31Celebrities, we have 15 minutes.
15:34Soul and R&B legend Jackie Graham...
15:38That's it, that's it, that's it.
15:39...has been entertaining crowds for over 40 years.
15:43She holds the record as the first British black solo artist
15:47to have six consecutive top 20 hits.
15:52And loves to cook the homely style Caribbean food
15:55of her Jamaican heritage.
15:59Jackie, you've been married nearly 50 years.
16:02Yes, that's right.
16:03That's a long time to have the same man in your house.
16:06How did you do that?
16:07Well, we went to school together just down the road from here.
16:10Oh, holy man.
16:11So, that's how we...
16:12Yeah.
16:13Brought up by my grandmother in Handsworth here.
16:14Yeah.
16:15Tony was a part of that.
16:16I was into West Indian cuisine from a young age.
16:18You're a local Birmingham girl.
16:20That's right.
16:21So, did you learn to cook from grand?
16:22My grandmother, yeah.
16:23And she was known in Handsworth for cooking.
16:24On Friday and Saturday, she used to sell putties.
16:26She would have a basket, and then people would come to the house and buy.
16:29Have you got those recipes up your sleeve?
16:31I have, but it doesn't taste anything like hers.
16:36The chicken liver smell great.
16:38I'm going to put up some chilli.
16:40I'm going to put a tad of curry powder on it.
16:45The peppers are starting to go up my nose now.
16:47And then we're getting lots of vegetables.
16:49She's got potatoes and carrots and cauliflower, and she's boiling them.
16:53But they're not spiced or anything.
16:55There's no butter on them.
16:56I would have done something else.
16:57I've got no time now to put it in the oven.
16:59I want to be able to taste that West Indian influence in Jackie's cooking.
17:03Something really making it punch you.
17:05Oh, sugar.
17:06I'm going to knead it with all those bland vegetables.
17:09Doing this MasterChef competition is taking me back really to my roots.
17:13I'm just going to now try and season to taste.
17:16Yeah, my granny always had fresh produce.
17:20No tin stuff.
17:21Yeah, it's back to basics.
17:22And that's what I need to go back to.
17:25Is there going to be your grandma's influences in this?
17:28Baby girl, I don't know what this is going to taste like.
17:30I have to tell you.
17:31Three minutes, everybody!
17:33Oh, my God, they are massive.
17:36But I'm a feeder.
17:42Oh, God, look at that.
17:45Falling at the last fence.
17:46Oh, wow.
17:48Gotcha, gotcha, gotcha, gotcha.
17:51Time flies when you're having fun.
17:54This isn't my forte, puddings, but I might scoff it.
17:58If I can put it on my head, it's good.
18:00Are you ready?
18:01Well, I'll try.
18:02Oh!
18:03Yay!
18:07Oh, look at you.
18:08Oh, oh, oh!
18:09You might taste a bit, your hat jug.
18:10Oh!
18:13Chip's looking good.
18:14Nice color, though.
18:15Golden.
18:1690 seconds, everyone.
18:17Just 90 seconds.
18:19Oh, heavens, you're both.
18:21Whey!
18:24Hides a multitude of sins.
18:27There's 80,000 out at Wembley waiting for you to turn up.
18:29Quick, get on the plate.
18:30Gorgeous.
18:31Celebrities, that is it.
18:32Your time is up.
18:33This is intense.
18:34Well done, everyone.
18:35Chris, bring that smile up here.
18:37First to face the judges is Love Island star Chris.
18:39Hello.
18:40Hello.
18:41Hello.
18:42Hello.
18:43Who's pan fried his ingredient of smoked haddock in milk and butter and served it with chips and minty mushy peas.
18:56Smoked haddock.
18:57Smoked haddock.
18:58That is beautifully cooked.
18:59The chips, crispy, soft in the middle and delicious.
19:03First time making mushy peas.
19:04Yeah, he's done.
19:05Clearly trying to get round a northern woman.
19:06I enjoyed them very much.
19:07Oh, did you?
19:08Oh, did you?
19:09Great peas.
19:10Yeah, thank you.
19:11Crispy chips.
19:12Well seasoned, fluffy on the inside.
19:13Bingo, good job.
19:14Smoked haddock, nicely cooked.
19:15Good crack of pepper around the outside.
19:16The mushy peas, they just need a bit more moisture in there.
19:17The whole thing is screaming out for a sauce.
19:18But, I'm really pleased with what you've done.
19:19Great, thank you.
19:20mushy peas yeah clearly trying to get around a northern woman I enjoyed them
19:24very well it's great peas yeah thank you crispy chips well seasoned fluffy on the
19:30inside bingo good job smoked haddock nicely cooked good crack of pepper around
19:35the outside the mushy peas they just need a bit more moisture in there the
19:40whole thing is screaming out for a sauce but I'm really pleased with what you've
19:45done great thanks I love it I feel relieved more than anything I think just
19:58getting the first dish out of the way and obviously then having the comments kind
20:01of gives you a bit of reassurance that you're not a complete idiot when it
20:05comes to cooking the chips did look the best the chips looks amazing
20:09next up is soul diva Jackie how you doing all right my darling she's served
20:19chicken livers spiced with chili and curry powder with bacon onion tomatoes and
20:25mushrooms and boiled vegetables your chicken livers are cooked really nice
20:32there's still a little river of pink running through them there's a little
20:35of that Caribbean soul in there a little bit of spice on the back of the throat
20:39that's great and then the veg blend yeah a bit brand I hear you considering
20:46you've never cooked with chicken livers before you've done that beautifully you
20:52served veg with no salt or no butter a little bit of seasoning I'd probably be in
20:57the whole place my nerves getting a bit of me sorry
21:07that was nerve-wracking really because you know somebody else is going to be
21:11tasting you know your concoction I call it that they said I was doing all right I
21:17was doing all right bless the hearts actor Jamie has served his butter beans in a tomato garlic and
21:31chili sauce with basil and cream and basmati rice love your presentation that is a very good butter bean
21:44stew creamy garlicky sweet tomatoey sauce Mediterranean flavors beautiful color and beautifully plated up it's delicious thank you
21:55I've got beans cooked really beautifully in a pasta sauce rich with lots of basil lovely creamy flavors that come with sunshine and Italy rice is cooked beautifully it's really very very good
22:08well done Jamie I'm absolutely over the moon well done that was really good just
22:24looking forward to the next one now and hopefully I'll get the same feedback but we'll see
22:28next is broadcaster Dawn is it big enough for you grace
22:35she's used her lemons to make a lemon galette a phyllo pastry pie filled with lemon infused cream cheese and ricotta topped with caramelized lemons and flaked almonds
22:53without a recipe it's very clever really lovely crispy phyllo tart with that rich ricotta creamy filling with lovely bits of lemon zest which is quite fragrant
23:04these discs of lemon which are sharp and bitter like lemon marmalade I love
23:11I think that's fantastic massive but fantastic
23:15it's lemon in so many levels the ricotta absolutely delicious to put those lemons across the top giving it that real sour sweet
23:29sweet kick is just inspired and lemon is completely the star of the show here it's really really impressive
23:36I'm feeling really good it was the most unsophisticated dollop of dessert I think I've ever seen but I think I got away with it because it tasted good
23:53finally it's pop star Michelle hello hello
24:00she's caramelized her pineapple and served it with an oaten raisin crumble and a side of whipped cream flavored with pineapple juice
24:08slightly sharp and sour pineapple sweet raisins in there and you've got a really good amount of pineapple in that cream I love that your oats across the top will come almost like a cake top
24:23okay quite solid but the cream with it together it's good
24:27it isn't really a crumble but if you think about it as a lovely big pineapple flapjack
24:34you've literally just invented a new pudding that I'm going to be there for every single time
24:40thanks guys
24:42ah I'm feeling relieved
24:47well done you're amazing
24:49I'm brilliant
24:50I'm happy with what I've created
24:52obviously I created a flapjack without realising it
24:55that was close
24:56oh god
24:58day one task one
25:01done and no casualties
25:03that's brilliant
25:05hopefully you feel happier now than when you walked in
25:10calmer
25:11yeah
25:12breathe now
25:13well
25:14but what comes up next may or may not be more palatable
25:20we'll see you soon
25:21thank you
25:22oh my goodness
25:27oh my gosh
25:28that was electrifying
25:29oh my gosh
25:30I feel like I've just been to the gym
25:32I couldn't find the rice for about 10 minutes
25:35I was like going
25:36there's a rice
25:37where's a rice
25:38I'm so excited by that round
25:44some very confident people who right away made something delicious
25:48I've got to say I think we've got some real talent
25:50I tell you who I'm really excited about
25:53Michelle
25:54tasty pineapple crumble
25:56not quite a crumble
25:57butter
25:58sugar
25:59sweet things
26:00I'm excited
26:01Jackie's livers were great
26:03spicy livers cooked nicely
26:06the rest of it wasn't quite there
26:08boiled vegetables with no seasoning
26:10it was peculiar
26:11Jamie took beans and rice
26:13and made it look fantastic and it tasted great
26:16I love vegetarian food and that was a top quality dish
26:19Chris is a funny fish quite literally
26:22he seems to just take it all in his stride
26:26we got smoked had it which was cooked all the way through
26:29great chips
26:30that's not bad in the first round
26:32Dawn was supposed to make dessert for two
26:35she made dessert for 22
26:37but I've got a good feeling with Dawn
26:39she's a capable cook
26:40that ricotta filling lovely and smooth
26:43I thought it was great dessert
26:44we now know a little bit more about them
26:46we know what sort of cooks they are
26:48but what comes up next is going to test
26:51something completely different
26:53welcome back celebrities
27:09to be truly great cook
27:12you need to have a great palate
27:14we want to know how many ingredients
27:18you can identify in a game that we're calling
27:21the palate test
27:25palettes is obviously taste
27:27feel like I've got good taste buds
27:28so hopefully I can pull through
27:30in front of us here
27:32are 25 different ingredients
27:35cut into cubes
27:36and we're going to ask you
27:38to taste them and correctly identify each ingredient
27:41there are fruits vegetables
27:44dairy produce
27:45meats
27:46fish
27:47you need to trust your senses
27:49should you identify incorrectly
27:52you are eliminated from the challenge
27:55I'm just looking at all thinking
27:57I want that one
27:58I don't want that one
27:59these cubes go from easy to hard
28:02the longer you stay in the game
28:04the harder these cubes will become
28:06the winner of the challenge
28:08will get themselves an advantage
28:10in the next round
28:11they'll receive 10 minutes extra cooking time
28:14that 10 minutes is going to be invaluable to me
28:18this I'm desperate for it
28:20to make sure that you rely mainly on your palette
28:23we're going to be playing this game
28:25oh here's the world
28:27blindfolded
28:28scared of the dark
28:29I'm very sorry about your beautiful celebrity hair
28:33when I put the blindfold on
28:35I was trying to find a crack
28:37and there was just nothing there
28:39it was just complete blackness
28:41I feel like identifying food and flavours
28:45is something that I'd be pretty good at
28:50Chris
28:51thank you
28:52I feel like I could win this
28:54god it's very sharp
28:55that's the tile darling
28:56oh
29:01it's a banana
29:02yeah absolutely
29:03Chris you're still in the game
29:04thank you
29:05oh wow
29:06I'm feeling a little bit anxious
29:08a little bit nervous
29:09I've got no idea what's coming next
29:11what's it feel like Jamie?
29:13like a bit of cheese
29:14maybe
29:15smell it and taste it
29:18it's egg
29:19congratulations
29:20you're in the game
29:21cheers mate
29:26it's in front of you
29:27it's got a bounce
29:29okay
29:30this cube I pick it up
29:32and I pretty much know straight away it
29:34mango
29:35is that your answer?
29:37I chop mango most mornings for my kids
29:39and I eat it a lot
29:41I think so
29:42mango
29:43well done
29:44nice
29:45Jackie
29:46yes baby
29:47it smells like a pickle of some sort
29:49now I've got the blindfold on
29:51the flavours explode a little bit more
29:55it's not a gherkin or something
29:56yeah
29:57and it's not as sharp as a
29:59oh go on then
30:00I'll go for that
30:01congratulations
30:02oh yes
30:03oh bliss
30:04it's not as easy as you think
30:07Michelle you've had a long wait
30:10this cube in front of me
30:12feels really fleshy
30:13it feels quite soggy like a fruit
30:15okay
30:16initial thoughts
30:18oh it's a grapefruit
30:19but it's not as tangy as a grapefruit
30:21is it just orange?
30:22congratulations
30:23oh
30:24good shout
30:25wow well done
30:26oh that was close
30:28congratulations all five of you
30:29but
30:30it's now
30:31going to get
30:32a little bit harder
30:34Chris
30:35thank you
30:36fishy
30:37yeah it's gotta be fish I think
30:38I don't know what the hell I'm eating
30:40no it's not
30:41it's cheese
30:42I can't tell if it's fish or cheese
30:44I don't really know much more than mozzarella and cheddar
30:47it's not brie is it?
30:49yeah it's definitely brie
30:51please remove your blindfold
30:53no
30:54oh my god it's mozzarella
30:56oh my god
30:57said it
30:58have I forgot what I said
31:00Chris you're leaving us
31:01see ya
31:02bye mate
31:03bye
31:04bye
31:05I honestly can't believe it
31:06mozzarella
31:07who eats raw mozzarella?
31:09Jamie
31:10so cube number two
31:12I'm quite confident
31:14is it something you'd eat normally?
31:16I think it's beef
31:17that was actually a piece of steak
31:19no wonder you enjoyed it
31:20thank you
31:21brilliant well done
31:22fill in the game
31:26Dawn
31:27thank you
31:29it's in the pecorino
31:30what is that what it's called family?
31:31the who?
31:32I know that it's a hard cheese
31:34but I also know there's a few different kinds of those cheeses
31:37parmesan-y world
31:38it's parmesan
31:39parmesan
31:40parmesan
31:41directly identified
31:42great
31:43congratulations
31:44thank you
31:46so cube number two
31:48ooh
31:50what the heck is the food?
31:52my instincts have kicked in
31:54I'm going to say melon darling
31:55I've got this
31:56you are absolutely right
31:58oh
31:59well done
32:00well done
32:01do you want to finish it?
32:02oh yes please
32:04I couldn't believe it
32:05this cube is heavy
32:09it's sticky
32:10it's quite dense
32:12either fig or date
32:13I think I'm going to go with my gut
32:15I'm going to go with dates
32:16congratulations
32:17oh
32:18well done
32:19that was hard
32:21you've all survived another round
32:23should we make it harder?
32:24I think we should
32:25let's rest it up a bit shall we?
32:28Jamie
32:30cube number three
32:31it feels rubbery
32:32smells like cheese
32:33that's a mushroom
32:36Jamie you're a bit good at this
32:38how do you do this?
32:39I er
32:40I think I might win this
32:44Dawn in front of you
32:47it's cakey
32:48it's like a kind of cupcake-y cake
32:50is it just a sponge cake?
32:52Dawn
32:53yeah
32:54you're still in the game
32:55ah
32:56great
32:57you
32:58Jackie
33:00how does that feel?
33:01that is really squashy
33:03I bite into it
33:04it's sweet
33:05mmm
33:06mmm
33:07like a marshmallow
33:08mmm
33:09it is
33:10oh it is?
33:11yeah
33:12oh thank you very much
33:13I got that right too
33:17I mean it's a smoked fish
33:19is it trout?
33:20is it sea bass?
33:21is it something else?
33:23trust your gut
33:26smoked salmon
33:27congratulations Michelle you're still in the game
33:28oh well done
33:29wow
33:31Jamie
33:32so cube number four
33:34smells and tastes quite bland
33:35I can't think of what it is
33:37I think you've eaten it before
33:38oh
33:39it's a carrot
33:40please take off your blind
33:42oh no
33:43oh
33:44that is
33:45a radish
33:46I knew you weren't going away
33:47I knew you
33:48I thought it was a carrot
33:49it was a radish
33:50are you still eating it?
33:51yeah
33:52I would have really liked to have that extra ten minutes
33:55there's three left
33:56but
33:57give everyone else a chance
33:58oh
33:59me
34:00go on
34:01thank you
34:02I feel that there's a rind
34:04but the lack of smell kind of throws me
34:07I think that is a soft cheese with a rind on it
34:09so I'm going to go with the brie
34:11so I confidently say brie
34:13and in my head I'm thinking he's going to say no it's camembert
34:16it's brie
34:17ah
34:20cube number four is quite soft
34:26it's a taste like
34:27I don't know what this is chick
34:28for the life of me
34:29I can't tell you what it is
34:32I honestly don't know darling
34:34Jackie
34:35yes baby
34:36take off your blindfold
34:37oh my gosh
34:39papaya
34:40oh
34:41oh
34:42I
34:43thanks so much Jackie
34:44you're leaving us
34:45good one girls
34:46I'm back
34:47I did quite well in that challenge
34:49I must admit I didn't expect to get that far
34:51then there were two
34:53in this round so far
34:55Dawn has got a correct answer
34:57Michelle
34:58right now
34:59a wrong answer could mean that you are eliminated from the game
35:02okay
35:05oh
35:06that doesn't smell bonus
35:07it's crunchy
35:09I can tell the seeds they're
35:12kind of bland
35:13if Michelle gets this one wrong
35:15then I've got that extra minutes
35:16dragon fruit
35:18I need to win this
35:20the correct answer is fig
35:22oh
35:23oh no
35:25take your blindfold off
35:29Dawn congratulations
35:30thank you
35:32you are our winner
35:33and that does mean that you will get 10 minutes extra cooking time in the next challenge
35:38fabulous
35:39I feel great
35:40I feel relieved because I was very stressed
35:42and I'm just so grateful that I've just got an extra 10 minutes
35:45you were genuinely sad as everybody else got knocked out
35:48I hate people losing
35:49this is a competition
35:51to go far you're really going to have to get more
35:53yeah
35:54of a killer instinct towards the other celebrities
35:56okay
35:57I hope you lose
35:58laughs
36:03so
36:07Welcome back to the MasterChef kitchen
36:21and as you can see we have opened up the street food market
36:26We want what you would serve,
36:28whether it be from a food truck or be it from a store.
36:31It's got to have a sense of fun.
36:33That's what it's all about.
36:35An amazing street food store lives and dies by repeat customers,
36:40so it has to be something that, if you bought it once,
36:44you'd have to go back.
36:46Dawn, you have ten minutes extra cooking time.
36:49Ladies and gentlemen, one hour, two portions of your dish.
36:53The street food market is open for business.
36:56Let's cook.
37:07I was probably the only 46-year-old woman alone in the hotel room last night
37:11watching endless videos of how to fill it with lemon salt.
37:15I love food trucks.
37:17This is harder than it looks on the videos.
37:19They really excite me, and I love how naughty they are.
37:23Yes! Yes, it's so satisfying.
37:25I think it's this new genre that has become really exciting, and I love it.
37:29I got it off. Look at that!
37:33Dawn, you don't just go to festivals.
37:36When your friend passed away, Caroline Flack,
37:39you decided to run your own festival.
37:42We did it in 2022 for the first time,
37:44just to honour her life and celebrate her.
37:46And now we're four years this year going strong.
37:50Is the food an important part of that?
37:51Food's a huge part of it.
37:52You know, there's nothing worse than going to a festival
37:54and the food's not good,
37:55so there's food trucks all the way around Flackstock,
37:57and it's amazing.
37:59So you've got first-hand experience of organising a festival.
38:02I do.
38:03Oh, Dawn, the bar's just gone.
38:06This guy, this is brilliant.
38:08We're obviously now expecting the world.
38:10I've just thought about people who have been partying all night.
38:14What is it that they want?
38:15It's the ooziest, most indulgent mac and cheese,
38:18with fried fish on top and lashings of hot, spicy honey.
38:23I'm a massive macaroni cheese fan.
38:26Well, good.
38:26I can eat vats of it.
38:27Oh, good. Well, you're about to.
38:29Perfect.
38:31She's making her idea of an L.A. mac and cheese.
38:35Oh, look at that.
38:36Having lived in America for a long time,
38:38I love the fluorescent mac and cheese that you get there,
38:41so I put some turmeric in it to make it neon,
38:43which is quite fun.
38:46We've got a piece of fried fish.
38:48The batter around the outside, flavoured with champagne.
38:53With lashings of hot honey.
38:55Champagne batter is my little nod to Hollywood.
39:01Absolutely wild.
39:02Never seen it before on a menu.
39:04However, did she understand the brief?
39:06Yes.
39:07Would I walk to that food truck?
39:08Yes.
39:09Would I perhaps see this recipe being ripped off
39:11in five years' time by other street trucks?
39:13Yes.
39:14It would have done well.
39:16Time flies in the street food market.
39:1820 minutes gone.
39:20OK.
39:20OK, let's rock and roll.
39:23Right, think on your feet, Chris.
39:28Very confident I can pull this off today.
39:30I'm going in there with good self-esteem
39:32from what I've achieved so far in the MasterChef competition.
39:35So, full of confidence, full of beans, as they say.
39:40Chris, what are you doing here?
39:42Tacos.
39:43Beef tacos.
39:44What makes a great taco?
39:45When you take a bite, you kind of want the juices to drip down your chin.
39:49How are you liking the taco shells?
39:52Uh, well, to be honest, I'm putting so much effort
39:56into the actual flavour of the food, right?
39:58So, with the taco shells, I thought, let's not waste time.
40:01Did you start your life in sales?
40:02I don't know what I do.
40:04I just float through life, I think.
40:05I love your confidence.
40:07Do me a favour.
40:07Yeah.
40:08Pack this full of flavour, because that's what it's all about.
40:10In this round, you can be as naughty as you like.
40:13Perfect.
40:14I'm going to be very naughty.
40:16Chris is making for us tacos.
40:18Oh, lovely.
40:19But he's not making the taco shell.
40:22Beef mince cooked down with lots and lots of spices.
40:26Yeah, look at that.
40:27That's what I wanted.
40:28Try a bit of this.
40:29Mmm, that's a flavour, isn't it?
40:31Good milk, man.
40:31He's making us a guacamole.
40:33Whoa.
40:34The avocado, lovely, creamy and slippery,
40:36with a nice bit of sharpness from lime in there.
40:39Yeah, that's magic.
40:40Oh, super.
40:41The salsa, little bits of tomato,
40:44bite of red onion, lots of coriander.
40:46Look at that, don't we?
40:47But can his charm get him through?
40:50Because the food right now seems to me to be quite simple.
40:53Simplicity is underrated in life.
40:58You're halfway.
40:5930 minutes till your food truck opens the doors.
41:04I get nervous when I'm cooking for other people
41:06because I'm thinking, you know, I hope they're going to enjoy.
41:09I'm trying to impress John and Grace,
41:10but I don't know if I'm there yet.
41:13Ooh, OK.
41:14But now I'm getting my bearings and stuff.
41:17It's going to be awesome.
41:18I'm having a whale of a time.
41:20Yeah.
41:24Jackie, you've already told us the story
41:25about your grandmother around Birmingham
41:27selling her patties.
41:28Yeah, yeah.
41:29Really, that's this original food truck, isn't it?
41:31Yeah.
41:32Can you tell us what you're going to be serving
41:33from your food truck?
41:34A jerk chicken burger
41:36with some salsa and some fried planting.
41:39So the flavours of the Caribbean.
41:41Oh, look at that smile on your face.
41:42I just saw the sun glowing.
41:44Can you feel it when you talk about the Caribbean like that?
41:46Oh, yeah.
41:46I can feel the heat, darling.
41:48What are you going to call your food truck?
41:49Miss Mary's kitchen, in honor of my grandmother.
41:52I love the smile on your face.
41:54I love the enthusiasm.
41:55I can hear the music.
41:57Look at this.
41:57It's going to Barbenos.
42:00Right now, the kitchen is full of the smells of jerk chicken,
42:04and I love that smell.
42:07For me, good jerk chicken has got to have a confident
42:10and judicious use of scotch bonnet.
42:14Mmm.
42:14It has to be in there,
42:17slightly knocking your socks off.
42:19Yeah, I think it's getting there.
42:21I hope it's going to be tasty.
42:23Slices of plantain fried till they go slightly crispy.
42:27Oh, dear.
42:28Oops.
42:30Oops.
42:32Plantain that hasn't had enough time and is still hard
42:35will be both tasteless and just not very appetizing.
42:39Oh, sugar.
42:41Plantain that's had a bit of love,
42:43that's soft and yielding and brown.
42:46I could eat a trough of it.
42:47I think I'm cool.
42:50The time is ticking down.
42:52Yeah.
42:53In a terrifying manner.
42:56I'm having the best time.
42:59At home, I'm running around after the kids,
43:01making whatever we can scramble together.
43:03But to actually have, like, an hour
43:05in an environment where you can cook and create
43:07is so different, but I'm really enjoying it.
43:10Michelle, what will you be selling from your food truck?
43:15I'm making a halloumi burger.
43:16Going to make a rub with paprika, salt and pepper
43:19and a little bit of brown sugar.
43:22And I put some brown sugar on the sweet potato wedges
43:24and I'm made aioli with mustard honey as well.
43:28Obviously, you've performed all around the world.
43:30What happens when you come off stage?
43:33You're in that natural high,
43:34so food's probably not the first thing that you think about.
43:36It's usually just a drive-through.
43:39You know, that's what, you know, life on the road's like.
43:41We're getting a halloumi burger.
43:45She's marinating halloumi cheese from Greece
43:48with lots of spices. Fantastic.
43:50Quite a kick. Oh, my God.
43:52But when it's cooked,
43:53it can also get a lovely crust on the outside.
43:55Good, good, good, good, good.
43:57Sweet potatoes can be heaven.
43:58They're a sweet, starchy carb anyway.
44:00With a bit of love and a bit of sugar,
44:03they can really fly.
44:05Like, what's next? Garlic.
44:07She's got whole-grain mustard
44:09and a whole bulb of roasted garlic
44:11to make her own dressing.
44:12You know when it tastes good
44:13and then you add more just because
44:15and then you ruin it?
44:16That's exactly where I'm at right now.
44:18But Michelle seems to be putting
44:20soft brown sugar everywhere.
44:21That's a bit of a concern
44:22because it's all going to be very, very sweet.
44:24Oh! My potatoes are soggy.
44:28They are not crisping,
44:29so I'm going to put them in the grill
44:30for, like, five minutes at the end
44:33and just hope for the best.
44:35How long we got left?
44:37Keep on pushing, everybody.
44:38You've got just over 20 minutes.
44:39And just remember,
44:41Dawn's got an extra 10 minutes cooking time.
44:44These are my friends, John.
44:46Yeah, not anymore.
44:49All right, so...
44:51The MasterChef kitchen so far,
44:55it's been very good to me.
44:56Got some really positive comments.
44:59Yeah, I'm just hoping
45:00that I've not peaked too soon.
45:04What are you going to cook for us, Jamie?
45:05I'm a big fan of ham and cheese crickets,
45:07but my daughter eats lots of chorizo,
45:09so I thought I'm going to put my own spin on it
45:11and I'm going to put chorizo and cheese crickets
45:14with a honey and chilli dip.
45:16Wonderful.
45:17Tell me about the food truck.
45:18My food truck would be parked outside Old Trafford.
45:22It would be serving all the Man United fans
45:24before they go into the game.
45:25Does it have a name?
45:26In honour of David Beckham,
45:28I'm going to call them
45:28Lomas' legendary Golden Balls.
45:31I love that feeling of Saturday going to a match.
45:36That passion is what we need in this game.
45:39Right, what am I doing?
45:41We are being promised chorizo and cheese croquettes.
45:44I've got loads to do, yeah.
45:46He's making a bechamel first,
45:48a thick white sauce laden with cheese,
45:50and in that he's going to put pre-cooked chorizo.
45:53It's got to be really cold
45:54before he'll be able to mould it.
45:56But when it's fried and it heats up again,
45:59it should be oozy inside.
46:01Oh, that looks good, mate.
46:02You know your way around the kitchen, don't you?
46:04Yeah, yeah.
46:05When I was growing up,
46:06I lived in Spain from when I was 12 to when I was 15,
46:09and I used to have tapas all the time.
46:13A good croquette lives by its crunch.
46:17This is breadcrumbs,
46:18but I put parmesan in it as well
46:20to just give it a bit more cheesy flavour.
46:22That's really good.
46:23But too much crust on the croquette,
46:25it becomes like trying to eat a cricket ball.
46:27They're going to need frying.
46:28We don't want that.
46:30We want something lovely and soft and crispy.
46:32OK, here we go.
46:35OK, so that's eight minutes.
46:40Is the mac and cheese perfection?
46:43It is.
46:45Nice and fluorescent.
46:47Mmm.
46:50I've been to Mexico once upon a time.
46:52Hopefully I want to take the chefs to Mexico as well.
46:55You look up to me.
47:00OK.
47:02Don, you get ten minutes more.
47:04Are you going to need it?
47:05I'm not sure I will at the moment.
47:07Oh, no!
47:07I actually can't believe it.
47:14I've burnt my soup potato price.
47:17I could do with the ten minutes more I've burnt my soup potato.
47:19Can I gift it?
47:20I'm sorry, but you can't.
47:21God, you're just a mean.
47:24The plan is,
47:24I'll quickly fry up some cubes.
47:26We'll hope for the best.
47:27I'm absolutely gutted.
47:29God, that ain't too shabby, let me tell you.
47:4030 seconds left, everybody.
47:41Finishing touches.
47:44Oh, God.
47:46I'm done.
47:47I didn't need ten minutes.
47:48Sorry.
47:49I could have really done with that.
47:53Time's up, everybody.
47:54All done.
47:56Looks like a mac and cheese bomb went off.
47:58Chris, come on.
48:07For his street food dish,
48:09Chris has served spicy mince beef tacos
48:11with tomatoes, jalapenos, and cheese.
48:15And on the side, guacamole,
48:18a tomato salsa,
48:19and sour cream.
48:21You hit the brief with street food.
48:23This looks like a colourful array of food in front of me.
48:28In there is everything you want with a taco.
48:34Beef, which is not in any way too wet.
48:36A good amount of spice
48:37coming from those jalapeno peppers.
48:39Sharpness of sour cream.
48:40And your guacamole with chilli flakes.
48:43The beef itself, I feel, is under-seasoned.
48:46Give it some welly, give it some heat.
48:48I mean, there's not a huge amount of skill on show, Chris.
48:51Maybe just challenge yourself a bit more.
48:53Yeah.
48:54I do love your salsa.
48:56It's vibrant.
48:57It has a kick.
48:58However,
49:00you haven't really done anything with the mince.
49:02Yeah.
49:03It really is almost just hot mince.
49:06We need to think more about the details.
49:08It's good feedback.
49:13Swag.
49:14Ah!
49:15I feel all right.
49:17I knew I could have done a bit more with the mince.
49:20All good.
49:21But here we are.
49:22It wasn't too bad.
49:24It wasn't too bad.
49:24Dawn has served American-style mac and cheese
49:32with pan-fried place in a champagne batter
49:35and a chilli honey drizzle.
49:37You're not a fan of a petite portion, are you?
49:40No, absolutely not.
49:42I mean, this presently, I think, weighs around about a kilo and a half.
49:46I think you've been raving all night at a festival.
49:48Yeah.
49:48And you'd just be delighted with that.
49:49Your batter perhaps could be lighter.
49:55And yet, what I love is that you can taste that champagne.
49:58The fish, delicious, soft, beautifully judged.
50:04I love the honey.
50:06It really elevates it.
50:08The mac and cheese, you've added mustard there,
50:10you can still taste the mustard.
50:12It's a strange combo.
50:14It won't be for everybody.
50:16But I love that.
50:18Oh, thanks.
50:19The mac and cheese, I like the fact that it's got a whack of mustard in there.
50:23The richness of that creamy, cheesy sauce
50:26goes really nicely with your chilli honey.
50:28Your fish was cooked really, really well.
50:30The batter, slightly soggy.
50:32You're demonstrating the skill here, though, Dawn, I like it.
50:35You took a whole fish, you filtered it.
50:37You're not shy of hard work.
50:39It's a very good mac and cheese.
50:44Oh.
50:46Well done.
50:47Yeah.
50:47I feel good.
50:49My batter could have been crispier, but the flavours were great,
50:51and it's a new concept that maybe I'll see in a food truck and glassery.
50:55They're going to steal my idea.
50:57I'll be like, boy.
50:58Trademarked.
51:00Did you put champagne in your batter?
51:02The batter, yeah.
51:02Are you?
51:03Oh, my gosh.
51:05Jackie, Miss Mary's is open.
51:08Come on, Jackie.
51:09My turn.
51:10Go on, Jackie.
51:11Hello.
51:12Hello, darling.
51:13Oh, my God.
51:27Oh, my God.
51:29There's no doubt that Miss Mary is present here with the burger.
51:37I love the marinade.
51:39A real smoky heat that begins to build the chicken breast.
51:45It's very thick. I would have been half tempted to just slice it in half.
51:49You know what, I was thinking of that.
51:52I like your salsa. I think that's good.
51:55Maybe a bit more vinegar, make it a bit sharper.
51:58We've got plantain, one side's nice and golden brown,
52:01the other side, unfortunately, has caught.
52:03But I can taste the influences, that's for sure,
52:06and your love of the Caribbean.
52:16My granny, you know, she would have said,
52:18you could have done better, but you do everything all right.
52:21Next time, she would have said, next time.
52:24You do all right next time.
52:26What's a little regga in the...
52:29Mm-hmm.
52:33The heat is on.
52:35It's heated.
52:38Michelle has served a paprika and sugar glazed halloumi burger
52:42with a sweet chilli jam, sweet potato with Cajun spice and brown sugar,
52:47and an aioli mustard and lime sauce.
52:50You had a bit of a disaster.
52:52I had a massive one.
52:53And you picked yourself up and you went and sorted it out.
52:56Yeah.
52:57That's what MasterChef's all about, Michelle.
52:58Good on you.
52:59The halloumi cooked really nicely.
53:02And sweet honey with that chalky, salty cheese is really, really lovely.
53:08Your fries, you've rescued them, but you've added sugar to that.
53:12And then we have got a brioche bun, which is sweet.
53:16It's on the edge of too sweet.
53:18OK.
53:19You've almost made a lovely pudding.
53:22However, I've got such a sweet tooth.
53:25I enjoyed it.
53:26I'm feeling OK considering I had a massive disaster.
53:38That's amazing.
53:39I was about to cry, but I didn't, because I usually do.
53:46And I just ploughed on, and I'm really, really happy that I did,
53:49because I learned something about myself.
53:51Jamie.
53:56Jamie's food truck dish is croquettes filled with a Gruyere cheese bechamel
54:05and chorizo with a Chilean honey dip.
54:09I've got to say, I think it looks great.
54:15Great croquettes.
54:16You've got a really lovely crisp outside,
54:19but inside is this wonderful flavour of chorizo,
54:22which is smoky with paprika and rich with pork,
54:24and a really lovely bit of cheese.
54:26The chilli sauce, I like the amount of chilli flakes in there.
54:30Jamie, I've got no complaints.
54:32I like them a lot.
54:33Thank you very much indeed.
54:35They're so crisp.
54:37The mix that you've made inside them, really delicious.
54:41Yes, they are cheesy, but you can taste the chorizo.
54:45Really Moorish.
54:46You've already went up a notch in cooking,
54:49and I can see you changing in front of me.
54:52It's amazing.
54:53Well done.
54:58I'm feeling pretty on top of the world, really.
55:01I got some really good feedback.
55:03Couldn't have gone better.
55:04Well done, Barry.
55:05That was probably my best round yet.
55:08So who knows?
55:09I might end up opening a food truck outside Old Trafford.
55:15You've lasted through three incredibly difficult tasks,
55:20and you've made wonderful friends with each other.
55:23But good things can't go on forever.
55:26Soon, one of you will be going home.
55:29Thank you very much indeed.
55:31We'll see you again soon.
55:38These five have come a really long way
55:39since they first walked in the master's kitchen.
55:41And actually, I think we've got some really good cooks.
55:45Chris is an interesting one.
55:47Clearly a calm person.
55:48Confident.
55:49The thing is right now is, does he have the skill?
55:54Jackie's food is vibrant and fun.
55:56We had a perfectly cooked chicken breast
55:58with that jerk sauce around the outside of it.
56:00Jackie now needs a little bit of finesse.
56:03I need your recipe, your recipe, your recipe, your recipe.
56:08I find Michelle fascinating
56:09because she came in here with no confidence.
56:12But she's now starting to believe in herself.
56:14Michelle seems to be on a journey.
56:16What you do for my recipe, put the grill on really high.
56:23Dawn is one of my front runners right now.
56:25She's clearly one of the most confident cooks in this kitchen.
56:30But the food that she's cooked for us so far is enormous.
56:34I would like to see a little bit of finesse.
56:37Jamie's croquettes were great.
56:39Crispy on the outside, smoky paprika-rich pork.
56:42I think you nailed it.
56:43That was such a difficult thing to do.
56:45He's really come into his own.
56:47So, is anyone going to open a food truck there?
56:50You, you probably looked at it.
56:53The competition right now, it's all to play for.
56:56They have to just keep on going, keep on fighting.
56:59Every time I think I know who the front runner is,
57:03it all changes. I love this game.
57:06Next time, the five celebrities are back.
57:10Don't get my chins in it.
57:11My master chins.
57:12And the pressure intensifies.
57:15As the celebrities take on the recipes of online sensation
57:19and queen of potatoes, Poppy O'Toole.
57:23Here we go. Showtime.
57:25Get one out. Just see if it's crispy.
57:26Let's go.
57:28Oh, heavens above.
57:30It tastes really good.
57:32Before battling...
57:33My cream!
57:34...for a place...
57:35Pretty sure.
57:36...in the quarter-final.
57:39I think it's delicious.
57:42You've completely smashed that out of the park.
57:49You've completely melted.
57:50I think, it's good for you to go.
57:51My dear.
57:52I'm not sure.
57:53I'll be happy when you eat this.
57:54You could get the food ice cream.
57:55I think you'll be too rich.
57:56You're about to taste too much.
57:57I know it's really good for you.
57:59You have to eat this 2000
58:01That I'm definitely going to taste.
58:02You would be very happy.
58:04It's beautiful.
58:05You're about to taste too much.
58:06I guess you're eating a drink,
58:08You might be too much.
58:10You're eating a drink,
58:12You're eating a drink.
58:13You're eating a drink.
58:14You might get a drink.
58:16You're eating a drink.
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