- 21 minutes ago
Celebrity MasterChef: Christmas Cook-Off (2025)
Category
😹
FunTranscript
00:00Happy Christmas, Grace Dents!
00:06Our MasterChef kitchen is about to come alive with Christmas.
00:10We got ourselves four celebrities, four fresh faces,
00:13who have never cooked in the MasterChef kitchen before.
00:16As if Christmas couldn't be more exciting,
00:21the golden whisk is now up for grabs.
00:24Taking a shot at winning the coveted trophy.
00:27Our reality TV star and podcast host, GK Barry.
00:33The only similarities between what I do for a living and cooking
00:37is I usually do both drunk.
00:40Award-winning actor and star of Ted Lasso, Collar Bikini.
00:46Ho, ho, ho! Merry Christmas!
00:49I love Christmas. I'm like a big kid.
00:52TV presenter and BBC disability correspondent, Nicky Fox...
00:58I don't think anyone can actually believe that I'm here, to be honest with you.
01:02I did cook a banging fry-up in 1998, though. It was beautiful.
01:07And stand-up comic and voice of Love Island, Ian Stirling.
01:12My family and friends think I'm mad doing this,
01:15because they know I haven't got the temperament
01:16or the ability to be here today.
01:19And yet, here I am. What an idiot.
01:22I've checked the guest list. It looks fantastic.
01:26Who can be the star on top of our tree?
01:30Let the celebrations begin.
01:32What an idiot. Thank you.
01:41Any time. Thank you.
01:43Oh, my gosh.
01:44This is intense.
01:45Hi! Oh, Grace, you look amazing.
01:55Happy Christmas.
01:57Merry Christmas.
01:58Merry Christmas to you.
01:59Merry Cremble.
01:59Welcome to the MasterChef kitchen.
02:02Can I also welcome Libby, Nicky's assistant?
02:06I'm really excited,
02:08because I have absolutely no idea
02:10what sort of cooks you guys are.
02:15Now, John and I,
02:18we love Christmas.
02:19We love socialising.
02:20We love the silly jumpers.
02:23But Christmas food,
02:26it's really what the festive season is all about.
02:29This is your first task.
02:32We call the Secret Santa Mystery Box.
02:36Inside your Christmas present
02:39are a set of ingredients
02:41and a recipe
02:43to cook for us
02:45a celebratory Christmas centrepiece.
02:49something with real pizazz.
02:53Ian, would you like to open your present, please?
02:56Let's have a look.
02:58This I can get on board with.
03:00Amaretto.
03:01There's chocolate.
03:02There's espresso.
03:03I'm making a tiramisu.
03:04I'm making a tiramisu.
03:06Tiramisu chocolate roulade
03:08with amaretto ice cream.
03:10Mmm.
03:11A roulade.
03:12So you've got to...
03:13I'm going to have to roll it.
03:17Nikki, would you like to open your present?
03:19Let's have a look.
03:20All right, ready?
03:21Yeah.
03:22Oh!
03:23Oh!
03:27Neapolitan octopus
03:27with polenta
03:28and fennel
03:29and blood orange salad.
03:31You cooked octopus before, Nikki?
03:32I haven't cooked in a long while,
03:33but I think we can do it.
03:35There's garlic.
03:35It'll be fine.
03:36Wonderful.
03:37Carla?
03:38Yes.
03:39Do you like Christmas?
03:40Yeah, of course.
03:40Great.
03:41Do you want to have your present?
03:44OK.
03:44We've got some...
03:45Oh!
03:46Oh!
03:47Pistachio sponge
03:48and a white chocolate lime mousse.
03:52I would be intimidated
03:54ordering those two things off a menu.
03:56Yeah.
03:57Grace.
04:02What is that?
04:03There's a slab of meat.
04:05Look at that.
04:07Wow!
04:08OK.
04:09I'm making a porchetta
04:11with tonato sauce,
04:14rosemary parmenta potatoes.
04:17This feels like a war meal.
04:19You know when you've just got loads of leftovers?
04:21You will love it.
04:24Celebrities,
04:25you have two hours.
04:28Let's go.
04:30Do we actually go now?
04:31Yeah, yeah.
04:31Oh, right.
04:32Oh, this is crazy.
04:36All right.
04:40Four celebrities,
04:42four different recipes.
04:43Right, right, right, right, right, right, right, right.
04:45And each recipe having a little touch of Italy about it.
04:48That's a fast.
04:49Because today,
04:50we have a special guest
04:51coming in to help you and I
04:53judge our celebrities.
04:55Ballroom dancing champion,
04:57Celebrity MasterChef winner,
05:00Vito Coppola.
05:00To be back here for Celebrity MasterChef Christmas special
05:06is just blowing my mind.
05:09I would have never imagined it.
05:10An Italian Christmas is all about food.
05:15Careful.
05:16It's the best period of the year.
05:18It's the chance that everyone gets
05:20to sit around the table
05:21and sharing love through food.
05:24It's been years since I've been near me.
05:26I just hope they will put all their heart in it.
05:30That's perfect.
05:33Right, ready?
05:34Yeah, go for it.
05:40Nikki Fox has been the BBC's disability correspondent
05:43and watchdog presenter for the past 10 years
05:46and also features regularly on Morning Live
05:49and The One Show.
05:55I'm really excited about cooking
05:57in the MasterChef kitchen,
05:58but I am really nervous about it as well
06:00because I'm not 100% sure what I can do.
06:02At one point, I was so nervous,
06:04I actually forgot what a table speed is.
06:05But Libby and I work together really well.
06:08That's what we do in life.
06:09Is that a ladle?
06:09Yeah, that's it.
06:11A disabled person and their PA,
06:13when it works, it's beautiful.
06:16Nikki is cooking for us
06:18Neapolitan octopus
06:20served with polenta
06:21and a fennel and blood orange salad.
06:25This dish represents Christmas
06:27because we used to have the octopus
06:30at home at Christmas time.
06:32One of the most difficult things
06:34of this dish
06:35is to cook the octopus right.
06:38It cannot be undercooked.
06:39It cannot be overcooked.
06:41It has to be just the right way.
06:44On the side, the salad,
06:46shaved fennel, blood orange,
06:48all mixed together
06:49in the right proportions.
06:52Polenta.
06:53That has to be beaten
06:54really, really, really well
06:56to go lovely and smooth.
06:57Otherwise, it's got big lumps in it.
07:00When the butter goes in,
07:01it's going to be nice, sis.
07:03I think Nikki has got
07:04a really big challenge today
07:06with this dish.
07:07I'd say slower.
07:08Merry Christmas, Nikki Fox.
07:14Merry Christmas, Grace Dents.
07:16Christmas at your house.
07:18Oh, it's always been lovely.
07:19It's always been family,
07:20food, films,
07:22and sleeping.
07:23Family all together.
07:24Yeah, family all together.
07:25My mum, my dad, my sister.
07:26Now, you literally come
07:29with your own wingwoman,
07:30with your own glam team.
07:32I know.
07:32I long to have a lady-in-waiting.
07:34She's been my lady-in-waiting
07:36for nearly ten...
07:36No, over ten years now.
07:38It's just lovely, actually.
07:39Libby just kind of helps me
07:40do all the things
07:41that I can't do.
07:42But I, you know, like,
07:44with the cooking,
07:44I'm going to be directing Libby.
07:45Sorry, Libby.
07:46That's all right.
07:47And we've become
07:48like a married couple.
07:49We love garlic.
07:50So, I think they've said
07:52three cloves of garlic,
07:53we've put four in.
07:54Very casual at the moment.
07:55Is there a competitive streak?
07:57I know.
07:57Because I want to do
07:58as well as I can.
07:59But if you did win
08:00and everybody else was humiliated...
08:01There's stuff.
08:01Yeah, yeah, I feel great.
08:03That is the crystal spirit.
08:08Is that good?
08:09Yeah, that's fine, babe.
08:16There you go.
08:17Celebrities.
08:1830 minutes gone,
08:19one and a half hours left.
08:22It's like arts and crafts.
08:23I'm enjoying it.
08:25Under the pseudonym GK Barry,
08:27Grace Keeling has carved out
08:29her hugely successful career
08:31in online content.
08:33Her podcast, Saving Grace,
08:35boasts 11 million views a month.
08:37And she's also appeared
08:38on numerous television shows,
08:40including I'm a Celebrity
08:41and Loose Women.
08:43I hate Christmas.
08:45I think it's a load of faff.
08:46Yeah, I just think
08:48it's a massive headache.
08:50So, Merry Christmas.
08:54I've heard of that.
08:57Hello, Grace.
08:58Hello, Grace.
08:59That felt weird, didn't it?
09:00What's Christmas like
09:01at your house?
09:02Christmas is...
09:02Christmas is...
09:03I've got a very small family.
09:05Still wake my parents up
09:06at around 6am,
09:08get a bottle of Prosecco open
09:09and continue the day like that.
09:11Do you do any cooking
09:12at all on Christmas Day?
09:13No.
09:14No, I'm just opening the bottles,
09:16putting a straw in,
09:17sitting on the couch.
09:18In a lot of ways,
09:19is it just your parents present
09:20to just spend time with you?
09:22Yeah, yeah.
09:23And they regret it every year.
09:25And that's fine.
09:26The best of love.
09:29It's actually quite heavy.
09:32Porchetta, a rolled piece of pork,
09:34seasoned with rosemary, garlic inside it,
09:36and then baked in an oven.
09:39Porchetta is something that,
09:40especially in Rome,
09:42is a big celebration in Christmas.
09:45Grace is going to cook that pork
09:47so it doesn't go too dry.
09:49But she won't know
09:50if it's cooked all the way through
09:51until she cuts it open.
09:54Oh!
09:56That's...
09:57That's what it's saying.
09:59Then she's got a tonnata sauce,
10:01which is a mayonnaise mixture
10:03of tuna and anchovies
10:05with lots and lots of parsley.
10:08Have you tasted it?
10:09No way.
10:10Tuna.
10:11Would you taste it?
10:12Ian, you need to try me.
10:12I'll taste it.
10:13Why is it?
10:13Try me blended tuna, please.
10:19Is it bad?
10:23It's very fishy.
10:25Is it?
10:28Very often with tonnata sauce,
10:30I taste everything
10:31except the tuna.
10:33It smells good.
10:34It smells good.
10:34It does?
10:35Yeah.
10:37I do really hope
10:38that the main hero
10:39of the tonnata sauce
10:41is tuna.
10:43Has anyone else
10:44got a heart-cut-out potato?
10:47I didn't think so.
10:50Losers.
10:52Well, I'm going to have to try it.
10:54I hate my life.
10:58Celebrities,
10:59you have just 50 minutes left.
11:0150 minutes and Christmas is coming.
11:05No way.
11:08London-born actor,
11:10Collar Bikini,
11:11found fame with roles
11:12in the critically acclaimed
11:13TV drama,
11:14Top Boy,
11:15and smash comedy,
11:16Ted Lasso.
11:17Most recently,
11:18he appeared with his cousin
11:19on the BBC's
11:20Celebrity Race Across the World.
11:22My biggest strength
11:25is that I can follow
11:26instructions very well.
11:29This looks a bit sticky.
11:31Oh, jeez.
11:32So, if it comes to measurements,
11:34if it comes to, you know,
11:36timings,
11:37I'm on it.
11:40I'm trying my best.
11:41I'm really trying my best here.
11:45Collar,
11:46when you were little,
11:48mum from Ireland,
11:49dad from Nigeria,
11:51what does Christmas
11:52look like then?
11:53Chaotic.
11:54I've got five sisters,
11:55and I've got a brother,
11:56and I'm the youngest.
11:57And Nigerians and Irish,
11:59the blood runs hot.
12:00A combination of
12:01different cultures,
12:02different beliefs,
12:03but somehow,
12:05it worked.
12:06You're making a pistachio,
12:08raspberry,
12:08and lime mousse cake.
12:10How many cakes
12:11have you made in the past?
12:12Well, this would be two.
12:14It's the second one
12:15I've made in my life.
12:16What was the first one?
12:17Now I'm curious.
12:18Food technology class.
12:20I made a Victoria sponge.
12:22It took me about two weeks.
12:23Do you think everybody
12:24from Ted Lassova
12:25are going to be watching this?
12:26Yeah, probably.
12:27All of them.
12:28No pressure.
12:29Yeah, no pressure.
12:34Collar's got a really
12:35technically challenging dish.
12:37He's got a pistachio sponge
12:39with a white chocolate
12:40and lime mousse,
12:41and that's going to be served
12:42with raspberries
12:43filled with raspberry jam.
12:46Then I've got to make jam.
12:48This is a dish
12:48that I would have
12:49in any moment of my ear,
12:52but in Christmas,
12:53we can have, you know,
12:54at the end of the meal.
12:57This dish is a nod
12:58to the chocolate
12:59and pistachio cake
13:00I made for Grace.
13:01Mmm.
13:02I have just crammed
13:05that into my face.
13:06It's beautiful.
13:08I like to think
13:09that they're like cousins,
13:11this cake and my cake.
13:14Inside the cake
13:15are raspberries
13:16and little bits of fiatine,
13:18which is flaked puff pastry,
13:20so it's lovely and crunchy.
13:21Very crunchy.
13:22But then the whole thing
13:25is completely covered
13:26in a lime
13:27and white chocolate mousse.
13:30The raspberry jam,
13:31taking the right amount
13:32of raspberries and sugar,
13:34boiling them down together.
13:36The jam then is to be cooled down
13:38into a piping bag
13:39and then a small hole
13:41in the piping bag
13:42so they can actually fill
13:43every single raspberry
13:44with jam.
13:48I don't think I'm doing this
13:49the right way,
13:49but oh well.
13:50Ian Stirling
13:57ditched a potential career
13:58in law for life
13:59as a comedian
14:00after tasting success
14:01at the Edinburgh Fringe Festival.
14:04As well as being
14:05a successful stand-up,
14:06Ian is also the unmistakable
14:08voice of Love Island.
14:12My biggest witness would be
14:13my inability to follow a recipe.
14:16Preheat,
14:16whisk the egg use
14:17of half of the sugar.
14:18What sugar?
14:20I haven't got the calmness for it,
14:22I haven't got the demeanour for it,
14:24so it'll just be a blind panic
14:25of throwing things in a bowl
14:27that'll be my downfall.
14:31I'm measuring out
14:32a bunch of sponge fingers.
14:35I've literally never even made
14:36like a Victoria sponge before.
14:40Ian has got quite a technically
14:42difficult dish.
14:43This is a nightmare.
14:45He has got a tiramisu,
14:46but not in a bowl,
14:47but as a roulade.
14:50Tiramisu we usually make
14:51with shop-bought sponge fingers.
14:54Ian's got to make his own.
14:56Every sponge finger
14:58needs to be exactly
14:59the same size,
15:00and he's got to make
15:0144 of them.
15:02That'll do.
15:06They're not
15:07identical.
15:09But what is
15:10these days, eh?
15:18Ian Sterling,
15:19you came in here
15:20looking very nervous,
15:21but now
15:22there's a lot of very confident
15:23manoeuvres happening.
15:24I put it to you
15:25that you are faking
15:27being a bad baker.
15:29My wife is a great baker.
15:31She does starters
15:31and desserts.
15:32I do mains.
15:33How much cooking
15:34on a day-to-day basis
15:35do you do?
15:35I do cook,
15:36I'd say I cook
15:37three, four times a week.
15:38OK, and do you do
15:39fancy food at Christmas?
15:41Yeah.
15:42Turkey ham centerpieces.
15:43I've done the ham
15:45a number of ways.
15:45I did it at Iron Brew
15:46last year.
15:47It makes it go slightly orange,
15:48but apart from that,
15:49it's delicious.
15:50You cooked a ham
15:52in Iron Brew?
15:52A ham in Iron Brew, yeah.
15:53Mmm, that sounds delicious.
15:55No, it was good
15:56because it would get
15:56the sweetness in.
15:57Are you excited
15:57about this menu today?
15:58You hang on,
15:59see, you're making
15:59a tiramisu.
16:00See, it's the roulade
16:01bit that's frightening me.
16:03I'm telling you right now,
16:04I have not got the attention span
16:05to make this happen.
16:11It's going to be layered
16:11on a piece of cling film first
16:13and then rolled up
16:15to make a wonderful
16:16Christmas centerpiece
16:17like a Yule log.
16:20And then on the side,
16:21we're also asking
16:22for Amoroso ice cream.
16:25That's a bit too much
16:26but a little bit
16:26of extra booze
16:27for the judges.
16:29That'll be fine.
16:31Alcohol has got
16:32a high freezing point.
16:33Too much alcohol
16:34in the ice cream
16:35and the ice cream
16:36won't freeze.
16:42I love tiramisu.
16:44It's Christmas.
16:45Nothing says Christmas
16:46like a boozy cake.
16:48I'm happy with that.
16:49I did tiramisu
16:50in my MasterChef competition.
16:52It was my dinner party
16:54first dessert ever.
16:58Magnifico.
16:59Oh, grazie.
17:02Ian, you've got
17:03a big challenge.
17:04I love that.
17:11Roll as you would
17:11any roulade.
17:13Oh, thanks for that.
17:15He has to construct
17:17this roulade.
17:18He's got to roll it up
17:19really gently
17:20but if he goes
17:21too fast
17:22or he pushes
17:23too much weight
17:23on that
17:24all the filling
17:25will come out
17:25at the end.
17:26It's got to be precise.
17:30Celebrities,
17:31you've got just
17:32five minutes.
17:33Five minutes
17:33to show us
17:34your centerpieces.
17:36We've got
17:36Valencia disaster.
17:40Go on.
17:41It's better than
17:45what I was expecting.
17:52You know what?
17:53I did my best
17:53and I gave it
17:54a good look.
17:55It looks like
17:56he and Amso.
17:58Oh, my goodness.
18:01No, ma.
18:03Finishing touches,
18:04finishing touches.
18:06In?
18:07Yeah.
18:08It's like a hummus
18:08sort of.
18:10Lovely.
18:11We're quite happy.
18:13Oh.
18:13Oh.
18:19Yeah.
18:24OK.
18:2590 seconds.
18:27Ice cream.
18:31Oh.
18:33It's going to be
18:34a smoothie.
18:35It's a boozy smoothie.
18:35It's a boozy smoothie.
18:40Celebrities!
18:43That's it.
18:43Time's up.
18:48That was horrible.
18:49That was bad.
18:50That was, that was,
18:51that was odd.
18:54Celebrities,
18:55one of the things
18:55you may have noticed
18:56is that all of your
18:57centerpieces have a bit
18:57of an Italian twist.
19:00Oh.
19:00Oh.
19:01So can I please
19:02introduce you
19:03to somebody
19:04who not only
19:05lights up the dance floor
19:06but also lights up
19:07the kitchen,
19:09our celebrity
19:09master chef champion
19:10of 2024,
19:12Vito Coppola.
19:13Vito, do you love Christmas?
19:24I love Christmas
19:26and I love Christmas food
19:28even more.
19:29Christmas is about
19:30sharing love.
19:32What a better way
19:33to share love
19:34with our food.
19:35So today we have
19:37to exchange love.
19:41Nikki,
19:42you're first.
19:43Hello everyone.
19:44First up is
19:44TV presenter Nikki.
19:46She's made octopus
19:47cooked in a
19:48Neapolitan tomato
19:49based sauce,
19:51served with polenta
19:52and a shaved
19:54fennel
19:54and blood orange salad.
20:03The octopus
20:04is cooked perfectly,
20:05it just melts
20:06in your mouth,
20:07it's not chewing
20:07in any way at all
20:08and then the sharpness
20:10of that blood orange
20:11with the bitterness
20:11from that fennel
20:12is absolutely delicious.
20:14It's all really
20:14well seasoned,
20:15it's well flavoured.
20:17Just one thing,
20:18there is so much
20:19garlic in there.
20:20Sorry, I know.
20:21The good thing is
20:22that Santa Claus
20:23is not a vampire
20:24because you wouldn't
20:25be getting any presents,
20:26that's for sure.
20:27This polenta.
20:28I saw it when it
20:29set like a jelly
20:30and I saw it
20:31when you added
20:32more stock
20:33and melted it
20:34back down.
20:34That's really, yeah.
20:35I love it.
20:37It's really good polenta
20:39and what that shows
20:41is that
20:42if you just
20:43don't give up,
20:45we got there.
20:45It's life, isn't it?
20:48As you can see,
20:49my plate is
20:50completely clean here.
20:51It's a good sign.
20:53I love the garlic,
20:54better to mash
20:55than a bit too less
20:56and I love
20:57the way you cook
20:58the octopus,
20:59you know,
20:59because it was still
21:00the hero of the dish.
21:03My mum makes
21:03this salad very often
21:05and my nonna as well.
21:06I fully love
21:07with this salad,
21:08so I think my family
21:09will be proud.
21:10Oh, no.
21:11And of course,
21:12the polenta.
21:13You did it.
21:14I love it.
21:15So thank you.
21:17Woo, woo, woo!
21:18Well, I'm shocked.
21:20I think that's probably
21:23one of the proudest moments,
21:25really.
21:27It really was
21:28quite lovely, actually.
21:30Podcaster Grace
21:31has made porchetta,
21:33an oven-baked
21:34rolled piece of pork
21:35seasoned with
21:36rosemary, garlic
21:37and chilli flakes,
21:38served with
21:39roasted onions
21:40and parmentier potatoes
21:41and a tonnato sauce
21:44made with tuna,
21:45anchovy and mayonnaise.
21:48Is it cooked?
21:50It's perfect.
21:52Oh!
21:53Yes!
21:54Stop it now.
21:55Come on.
22:04Your pork is
22:05absolutely ace.
22:06It's really
22:07wonderful and moist.
22:08Inside there,
22:09a good whack
22:10of chilli flakes,
22:11which gives you
22:11a little bit of heat
22:12on the back of your throat.
22:14For somebody
22:14who's never cooked pork before,
22:15it's perfectly cooked.
22:17Thank you very much.
22:19You've made us
22:19a little bowl
22:20of heart-shaped potatoes.
22:21I did, yeah.
22:22I thought,
22:22how can I add
22:23a bit of pizzazz?
22:24I absolutely love them.
22:27The thing that's really
22:28lifted this entire dish
22:29for me
22:29is the onions.
22:30They've caramelised
22:31in all the fat.
22:32They're really,
22:33really delicious.
22:35Can I tell you something?
22:36Only if it's nice.
22:37This is beautiful.
22:40It's very difficult
22:41to cook.
22:42It's juicy inside.
22:43It's not dry.
22:43That's even more important.
22:46But you know
22:46what says a lot about you?
22:47The sauce.
22:49The tuna.
22:49Very strong.
22:50Very tasty.
22:51Love that.
22:52Amazing.
22:53Good.
22:53It's like a rainbow,
22:54you know,
22:54after a good long rain.
22:57Beautiful.
22:59Everyone liked the pork,
23:00which is quite nice.
23:01I think that's quite a flex,
23:03because I've never
23:03cooked it before.
23:04So I am happy with that.
23:06I just hope my parents
23:09don't expect it from me now.
23:11Comedian Ian
23:12has made a tiramisu roulade,
23:15made with sponge fingers
23:17and filled with coffee syrup
23:18and whipped cream,
23:20finished with a dusting of cocoa
23:21and an amaretto ice cream.
23:29Is it boozy?
23:30No.
23:34Your cooking style
23:35is largely chaotic.
23:37Yeah.
23:38Out of all of that,
23:40you've made such
23:41a wonderful roulade.
23:43I'm happy with that.
23:44What I love about this
23:45is it's incredibly faithful
23:47to the tastes
23:48and the experience
23:49of a tiramisu
23:50and it's wonderful.
23:51Very, very good.
23:53All the wonderful flavours
23:54you'd expect
23:55from a tiramisu,
23:56the warmth of the alcohol
23:57in the back of your throat,
23:59that real lovely bitterness
24:00of cocoa,
24:01the bite of coffee
24:02in there as well.
24:04Your boozy smoothie,
24:06that strong flavour
24:06of almost almond
24:07from the amaretto,
24:08I think it's really,
24:09really lovely.
24:10It's a shame it hasn't set,
24:11but that's because
24:12you decided
24:13you didn't like measurements.
24:14Yes.
24:15You made the sponge finger
24:16yourself.
24:17You made it,
24:18everything from scratch.
24:20And honestly,
24:20I just loved it.
24:22It's just like a masterpiece.
24:25I feel at ease.
24:27I'm glad it's done.
24:28They said they really liked it,
24:29which was like a surprise,
24:30and they liked the boozy smoothie,
24:31which I'm hoping
24:33to copyright and sell
24:34and make millions.
24:36Last up is actor Collar.
24:38He's made a pistachio sponge
24:40topped with a white chocolate
24:42and lime mousse,
24:43filled with a crunchy fiatine
24:45and fresh raspberries
24:47stuffed with raspberry jam.
24:49Oh, wow.
24:53Look at you.
25:05I think that's fantastic.
25:08For you,
25:08who's only ever cooked a cake
25:09once before in their lives,
25:10to achieve that,
25:12to make it look so beautiful
25:14and glossy on the outside,
25:16but inside,
25:17that wonderful,
25:18rich flavour of pistachios,
25:19there's sharp sourness
25:21coming from those raspberries.
25:23I really, really like it.
25:25Your pistachio sponge
25:27is wonderful.
25:28That layer of crunchy fiatine,
25:31beautiful.
25:32I love your mousse on the top.
25:34This was,
25:35to my mind,
25:36probably the most difficult recipe.
25:38Nailed it.
25:39Thank you so much.
25:40I remember when I did my cake,
25:41I was, you know,
25:43literally,
25:44I don't know what I'm going.
25:46Congratulations.
25:47This is so complex.
25:48You brought Italy here
25:50in our plate.
25:52My family would eat it,
25:54would say,
25:55buenissimo.
25:56Very, very, very buenissimo.
25:58I'm actually a static.
26:03You know,
26:04everyone just goes to the shop
26:05to buy their desserts,
26:06you know,
26:06but now,
26:07I can safely say that,
26:08you know,
26:09I can make an Italian cake.
26:11And mousse.
26:12Thank you so much.
26:18Because today,
26:19you took me directly to Italy,
26:21to my family,
26:22around the table,
26:23where I just,
26:24you know,
26:25wish I could be
26:25every single day of my life.
26:26So,
26:27it got me really emotional
26:28and I say this from my heart.
26:30Oh,
26:31thank you.
26:32Thank you, everyone.
26:33Thank you so much.
26:34Thanks, guys.
26:34See you, guys.
26:42What did you think, Peter?
26:43I loved every single dish
26:45in a different way.
26:46As you could see,
26:47my plate was always empty
26:49at the end.
26:50I really had the best time.
26:52This was a perfect Italian Christmas.
26:54I'm going to dance out.
26:55But first,
26:56I'll give a kiss to you.
26:57Thank you so much
26:58and Merry Christmas
26:59once again.
27:01Thank you so much.
27:02Buona tale.
27:03And I go.
27:07I've eaten a proper
27:08Italian Christmas.
27:10John,
27:10I'm not going to lie,
27:11these sequins are a bit tight.
27:14Whoever believes in themselves
27:16in the next round
27:16is the person
27:17who's going to take the trophy
27:18because right now,
27:19I think it's an even playing field.
27:20My meal in the next challenge
27:21is so simple.
27:24Yeah,
27:24I'm reconsidering
27:26what I have just put on the table
27:27for the next challenge.
27:35Let the Christmas joy
27:37recontinue.
27:41And this time,
27:42you're cooking
27:43with something
27:44fantastic
27:45at stake.
27:48The celebrity
27:49master chef
27:50Christmas
27:51champions
27:52golden whisk.
27:54Oh!
27:55Woo-hoo!
27:56Beautiful.
27:57Absolutely stunning.
27:58Your task today
27:59is to cook for us
27:59your idea
28:00of an ultimate
28:01Christmas dinner.
28:03Now,
28:03you can draw on tradition,
28:04you can draw on your heritage,
28:06or if you want to,
28:07you can go completely
28:08left field
28:08and cook something
28:09you've always dreamt
28:11of having on Christmas Day.
28:13At the end of this,
28:15there will be
28:16one champion.
28:19Two hours,
28:20two courses,
28:21it's Christmas,
28:22ladies and gentlemen.
28:23There's the whisk.
28:25Let's go.
28:32Feeling excited.
28:34I've cooked this meal before.
28:35I hope,
28:36you know,
28:37I'm not too rusty
28:38because it's been a few years.
28:40I'm just trying to have fun.
28:42I'm just trying to enjoy it
28:43and really
28:45let the memories
28:47flood back in.
28:47Carla,
28:52what is cooking
28:53for Christmas?
28:54A beef stew,
28:55basically,
28:56that my dad used to cook.
28:57And it's a Nigerian
28:58red stew
28:59with pounded yam.
29:01What goes in a red stew?
29:02Fresh tomatoes,
29:03plum tomatoes,
29:05long sweet peppers,
29:06scotch bonnets.
29:07Also,
29:08I'm going to make some okra.
29:09Did you say
29:09pounded yam?
29:10Pounded yam.
29:11OK.
29:11OK,
29:12what's pounded yam?
29:13You put the yam in,
29:14put a little bit of water in,
29:15and then you whip it
29:16into like a dough,
29:18almost a mashed potato
29:19kind of consistency
29:20and then you have it
29:22with stew.
29:23This feels like
29:24you're cooking
29:25something very emotional.
29:26It feels like
29:26a real link to the past.
29:28Yeah,
29:28I've had this meal
29:29my whole life.
29:30I wanted to pay
29:30homies to my dad
29:31with this
29:32because with pounded yam,
29:34with stew,
29:35and it reminds me of family
29:37and with family
29:37comes Christmas
29:38and that's what
29:39I kind of thought.
29:40And what's your dessert then?
29:41My dessert is
29:42puff puff.
29:44It's a little dough
29:45sugar balls
29:46and I'm doing it
29:47with a chocolate sauce.
29:49Well,
29:49there's people from Nigeria
29:50all over Britain
29:51right now
29:52watching this.
29:52How do you feel?
29:54This is where
29:54the problem lies.
29:57This is where
29:57the nerves get in.
30:03All right,
30:04that's beef stew
30:04right there.
30:05This red stew,
30:07yes,
30:07it's tomatoes,
30:08yes,
30:08it's herbs,
30:09yes,
30:09it's peppers,
30:10but it is
30:11scotch bonnet.
30:12It's got a real kick.
30:14It needs to be used
30:15carefully.
30:17I've just watched
30:17Collar take that
30:19pounded yam
30:19and he's put it
30:20into a plastic bag
30:21and he's just
30:22kneading it on the bench.
30:23I've never seen that before.
30:25Usually it's done
30:25in a pot
30:26and use a wooden spoon
30:27and it's really hard work.
30:29That pounded yam
30:30needs to be
30:31as smooth as silk.
30:32It shouldn't have
30:33any lumps in it
30:34whatsoever.
30:36Dessert,
30:36we're getting
30:37puff puff.
30:38Little doughnuts
30:39which are made
30:40from a batter.
30:41They need to be
30:42puffed up really well.
30:44But we will see.
30:45If Collar
30:46takes them
30:47out of the deep fryer
30:47too early,
30:48they will drop down
30:49and they'll become
30:50like flattened tyres.
30:54They're not looking,
30:55they're not looking great.
30:59All right.
31:00Ray bonblanc.
31:06Nicky,
31:06what are you going to cook for us?
31:08It's got a bit of a special
31:09meaning really
31:09because my mum
31:11is northern
31:12and she makes
31:13the most delicious
31:14Yorkshire pudding.
31:15So I thought
31:16I'll do chicken
31:16because I love chicken.
31:18Shove that in the Yorkshire.
31:19I love cheese.
31:21So I thought
31:22I'd do some cheesy
31:22pigs in blanket.
31:24We're doing
31:24some sexy veg.
31:26Caramelised Brussels sprout
31:28and a caramelised
31:29carrot.
31:31Some really nice gravy.
31:32And then my grandad,
31:33Freddie,
31:33he had this tradition
31:34of always sprinkling
31:36crisps on top
31:37of the Christmas dinner.
31:39So that's why
31:40I've called it
31:40Freddie's Christmas dinner
31:41because we're going
31:42to make some
31:42homemade crisps,
31:44hopefully.
31:45It's a really clever idea
31:46because you get
31:47the seasoning,
31:48don't you,
31:48from the crisps
31:48and that lovely
31:49crunchiness that goes
31:50with the crisps as well.
31:51And then dessert.
31:53OK, Steph's trifle.
31:54So it's a retro trifle
31:56because I'm making it
31:57with custard powder
31:58and sponge fingers.
32:00But mum won't have it
32:01any other way.
32:01I mean,
32:01she gets quite annoyed
32:02actually at anyone
32:03else's trifle
32:04because she's got rules.
32:06Custer's got to be
32:06dead thick
32:07and the cream's
32:08got to be thin.
32:09No fancy shenanigans,
32:11no sprinkles
32:11or anything like that,
32:12just some almonds on top.
32:14It's a trifle,
32:14there's got to be some booze.
32:16Oh, Sherry, yeah,
32:16I forgot that bit.
32:17So I believe this is
32:18a very special Christmas
32:19this year.
32:20Well, yeah,
32:21I got hitched
32:21and dying, mate.
32:22First Christmas
32:23with a new husband.
32:25Yeah,
32:26it's the love of my life.
32:30This is my ultimate
32:31Christmas dinner
32:31because it's my heart,
32:33you know,
32:33it's my mum
32:34who I adore,
32:35it's her dad,
32:36it's my granddad,
32:37all on a plate,
32:38isn't it?
32:41Nikki's going
32:41quite traditional
32:42but traditional
32:43with a twist.
32:45We need
32:45lovely moist
32:46chicken breast
32:47which has got
32:48butter across the top,
32:49with a gravy
32:50which is really,
32:51really rich,
32:51with a Yorkshire pudding
32:52which is really crispy
32:53and crunchy on the outside
32:54but slightly stodgy
32:55in the middle.
32:57Good luck, baby.
32:58What says a family
32:59at Christmas more
33:01than your granddad
33:02who needs to put
33:03crunched up crisps
33:05across his Christmas dinner?
33:08I love a sprout.
33:09I think a Christmas dinner
33:10plate is naked
33:11without one.
33:12She's caramelising them
33:13in honey.
33:14Bring it on.
33:17My mum
33:17does not allow
33:18Jenny in a trifle.
33:20It's just raspberries.
33:21Controversial,
33:22isn't it?
33:22Right,
33:23we've got custard
33:23for on.
33:24Right.
33:25Nicky's trifle
33:26doesn't have
33:26delusions of grandeur.
33:28She's not soaking
33:29gingerbread in amaretto.
33:32No,
33:33it's a proper
33:34northern trifle.
33:37Raspberries,
33:38cream,
33:39custard.
33:39Love it.
33:41I have
33:42prepped this
33:43and I have had
33:44a couple of goes
33:45at it
33:45but we are
33:46very close to time
33:47so I don't know.
33:48I mean,
33:49it's got to run
33:50like clockwork today
33:52otherwise I'm doomed.
33:53Celebrities,
33:5735 minutes gone,
33:59one hour,
33:5925 minutes left.
34:07I think I put
34:08in an okay
34:09go of it
34:10first time round
34:11but hopefully now
34:13I can show
34:13like Grace and John
34:14that I'm not just
34:15a sort of neurotic
34:16nervous mess
34:17and I can actually
34:18cook a bit.
34:19I can't boil water.
34:22That does not
34:23bode well.
34:24It's nice to be
34:25cooking something
34:25I'm familiar with
34:26but also if it
34:27goes wrong
34:27I've got literally
34:28nobody to blame
34:29but myself.
34:33I'm cooking
34:34a cheesy cauliflower
34:35with crispy
34:36chicken thighs
34:37and some broccoli
34:39and then for my
34:40dessert I'm doing
34:41a peach and banana
34:43crumble
34:43with a rum and
34:44raisin ice cream.
34:45And this is my
34:46redemption.
34:47I'm making
34:48boozy ice cream,
34:49baby,
34:49but I'm not
34:50putting in too
34:51much booze
34:51this time.
34:52That ice cream
34:52is going to be
34:52rock solid
34:53and you'll be
34:54able to like
34:54operate heavy
34:55machinery after it.
34:56Why is this
34:58Christmas to you?
34:59The cheesy cauliflower,
35:01even before I did
35:02Christmas dinner
35:02for my family,
35:03the cheesy cauliflower
35:04was the one dish
35:05that I brought
35:06to the party.
35:07The spicy chicken thighs,
35:09I cook them a lot.
35:10We had Chinese
35:11takeaway for a couple
35:12of Christmases
35:13back in the day.
35:14There was just
35:15the four of us,
35:15mum, dad,
35:16me and my sister
35:17and we sort of
35:18didn't really want
35:18to deal with the
35:19faff of a big
35:20Christmas day.
35:21So only for a
35:22couple of years,
35:23we did do a sort
35:24of Chinese takeaway.
35:26We just picked
35:26whatever films we
35:27wanted to.
35:28They were generally
35:28speaking action-y,
35:30thriller, horror
35:30things because
35:31that's what we liked.
35:32Chinese takeaway
35:33in horror movies?
35:34Yes.
35:35Honestly, I'd love
35:36that.
35:36That'd be great.
35:37The people in the
35:38Chinese takeaway
35:39did do us turkey
35:40chow mein to make
35:41it a bit more
35:42festive.
35:46I love Ian's
35:48menu because
35:49Christmas doesn't
35:51look the same
35:51to every family.
35:53It isn't one
35:54size fits all.
35:56Mum, if you're
35:57watching, I'm so
35:58sorry.
35:58I don't make this
35:59much mess at home.
36:00I'm sorry.
36:02Ian's main course,
36:03usually you'd have
36:04cauliflower cheese
36:04as a side dish.
36:05It seems that
36:06cauliflower cheese
36:07seems to be the
36:07main event and
36:08the chicken's a
36:09side dish.
36:10We're getting big
36:10wedges of cauliflower.
36:12You've got to make
36:12sure that cauliflower's
36:13cooked all the way
36:14through and it
36:15doesn't go mushy.
36:16I just forgot to
36:17put mustard in my
36:18cheese sauce.
36:19Lovely, creamy,
36:20rich sauce,
36:22hopefully no lumps.
36:24Dessert from Ian,
36:25a banana and
36:26tin peach crumble.
36:28Banana stewing
36:29down, it could be
36:30absolutely delicious,
36:32it could just be
36:32stodge.
36:34My crumble is a
36:36sort of, um, a
36:38little thing my mum
36:38used to always make
36:39around Christmas
36:40time, I loved it.
36:41It's served with
36:41rum and raisin
36:42ice cream.
36:43You know what, I'm
36:43just going to go
36:44less, I can't afford
36:45to.
36:46This is going to be
36:47ice cream.
36:48I'm going to make an
36:49ice cream that sits
36:51on this show if it
36:53kills me.
36:54Oh.
36:57I really want it to
36:58work, but we'll see.
36:59the issue with cooking
37:05your own menu now is
37:07that they expect you
37:08to actually do well.
37:10The first challenge,
37:11you know, they know
37:12you don't really know
37:12how to cook it, so they
37:13have more grace and
37:14leeway with it.
37:15Now, they have no
37:17mercy.
37:17grace, what is cooking for
37:24Christmas?
37:24I'm going to be honest
37:25with you guys, I had an
37:26idea to do, like, Yorkshire
37:28pudding and make a face out
37:29of, like, carrots and
37:31mashed potato.
37:32And then I got embarrassed
37:33because I saw how good
37:34everyone else's is going to
37:35be.
37:35So I just thought I'd just
37:36shove everything in a
37:37Yorkshire pudding.
37:38What's going in the
37:39Yorkshire pudding?
37:40Please tell me.
37:41Sausage, mash, veg,
37:45broccoli.
37:46And what's your dessert
37:46then, Grace?
37:48Caramelised biscuit,
37:49muffin.
37:49My mum just always
37:51makes them, and when I
37:52found out I was coming
37:53on the show, I said
37:55help in capital letters,
37:57and she just sent me
37:58the recipe.
37:58And with that muffin,
37:59is there anything with
38:00it?
38:00No.
38:01Right, and then a
38:02biscuit across the top?
38:03Yes, and maybe a bit of
38:04a biscuit spread on the
38:05top.
38:06OK, Yorkshire pudding,
38:08if you want to put a
38:09face on it.
38:09Please do.
38:11Really?
38:11I like a face.
38:12Yeah!
38:13Give us a carrot.
38:14It's Christmas.
38:18Everything could go
38:19wrong today.
38:19I've never cooked a
38:20Yorkshire pudding, I've
38:21never cooked a muffin
38:22in my life.
38:25My Yorkshire puddings
38:25couldn't rise, and then
38:26the whole thing is done.
38:28So, yeah, feeling
38:30confident.
38:33Sausages, mash, and
38:34gravy inside of Yorkshire
38:35pudding, oh, yes, Merry
38:37Christmas to you.
38:38I hope we get really
38:40beautifully cooked
38:40sausages, mashed potato,
38:43which is seasoned very,
38:44very well with no lumps,
38:46gravy, which is lovely and
38:47rich, and a Yorkshire pudding,
38:49which is crispy.
38:50I'm thinking carrot for the
38:51nose, sausage for the
38:53mouth.
38:54Sounds fantastic.
38:55I'm loving the sound of these
38:59caramelised biscuit muffins.
39:01There is something quite
39:02festive about them.
39:04They look great.
39:05Yeah, that looks like a
39:06muffin, yeah.
39:07Yeah.
39:07Yeah.
39:07It's amazing.
39:08Yeah.
39:08I hope that muffin, when we
39:10open it up, has a nice
39:12gooey centre, something
39:13inside to give us a bit of
39:14a surprise.
39:16This isn't working.
39:17Uh-huh.
39:18She is the queen of the
39:20deadpan one-liner, but
39:22behind that, I think there's
39:23some serious cooking going
39:24on, and a competitive
39:26nature.
39:27I didn't realise it
39:29melts.
39:31It's now dripping all over
39:32the sides.
39:32All right, do you know
39:36what?
39:37That is what it is, isn't
39:38it?
39:42Celebrities, you have just
39:44ten minutes.
39:44Ten minutes.
39:45Food should be going on
39:46plates now.
39:47Ten minutes.
39:49That's it.
39:49Well done, darling.
39:50That's great.
39:50That's great.
39:51Yeah?
39:53Now I've seen the
39:53eyeballs, I feel pretty
39:55confident.
39:56Bit of fun.
40:00Let's not talk about
40:00ice cream today.
40:01I think it might be
40:03all right.
40:03I've not checked.
40:04I'm going to leave it
40:05until the last, last
40:06minute.
40:11I love the fact you've
40:12made the face.
40:14I did it for you.
40:17Just get a spoon, go
40:18for it, Liv.
40:18Just get the sexy veg on.
40:20Yeah.
40:29Two minutes,
40:30everybody.
40:30Just two minutes.
40:32Right, you've got to think
40:33about the ice cream.
40:33Yeah, I've got it.
40:34I'm ready, John.
40:39This is going to be
40:39absolutely touching gore.
40:46It looks quite all right.
40:52Ian, get that ice cream out.
40:54Let's go.
40:54Go, go, go.
40:55It's a soft serve, but it's an ice cream.
41:03Celebrities, that's it.
41:05Christmas is here.
41:07Time's up.
41:08All done.
41:09Oh, I love you.
41:15We did it.
41:16You're brilliant.
41:20Carla, come and speak to us.
41:22Good luck, buddy.
41:22Good luck, Carla.
41:23How you doing?
41:24I'm all right.
41:29Carla has paid homage to his late father
41:32and Nigerian heritage
41:34by making a red beef stew.
41:37Cooked in plum tomatoes,
41:39sweet peppers,
41:40and scotch bonnets.
41:42Served with pounded yam
41:43and blitzed okra.
41:52Your pounded yam
41:54is so smooth
41:55and so silky,
41:57not a single lump in it.
41:58That's quite incredible.
41:59Really wonderful texture.
42:01Your lovely rich tomato sauce
42:04is where the flavour is.
42:05Your beef inside there
42:06is beautifully tender,
42:08cooked perfectly.
42:09Love all the spices.
42:10A good amount of scotch bonnet
42:12on the back of my throat.
42:13The flavour of the okra
42:14I really like.
42:16The texture is a little bit unusual.
42:18It's so sticky
42:19and stringy and gluey
42:21because you pureed it.
42:23And I think the okra
42:23belongs in the stew
42:24and it should have been
42:25cooked with that stew.
42:26I think that your red stew
42:28is so good.
42:29That sauce,
42:31it's sweet
42:32and I love that
42:33you've used
42:35just the right amount
42:36of scotch bonnet
42:37to nearly blow my head off
42:39but I can still taste
42:40the tomatoes.
42:41This is cooked
42:43clearly
42:44with all the memories
42:47of your dad's.
42:48Love it, love it, love it
42:49and thank you
42:50for doing this for us.
42:53For dessert,
42:54Kola has made
42:55Nigerian puff puff,
42:57deep fried dough balls
42:58covered in sugar,
43:00nutmeg and cinnamon
43:01and served with a chocolate
43:03dipping sauce.
43:11They're a bit hard,
43:13Colin.
43:13Yeah, yeah.
43:14I left them in there
43:14a bit too long.
43:15There's no rising agent there
43:17which would have made them
43:17light and fluffy.
43:18Yeah.
43:19But I love the flavours.
43:21Cinnamon and nutmeg
43:22are like Christmas
43:23and Easter
43:23at the same time.
43:24The chocolate sauce
43:25is lovely and silky
43:26and rich and dark
43:27with cocoa.
43:28That's great.
43:30They are quite heavy
43:31colour
43:32but they're sweet
43:33and got the flavours
43:34bang on
43:34and then your chocolate
43:35sauce is lovely.
43:37I love the fact
43:38you've bought into
43:39the MasterChef kitchen
43:39things that you grew up with.
43:41A couple of issues
43:41on texture
43:42but otherwise
43:43I think
43:43you've done
43:44a great job.
43:46Poured so much
43:47into making
43:48of the yam
43:49and the stew
43:50that
43:51the other stuff
43:52were kind of
43:53forgotten about
43:53a little bit.
43:54Great, mate.
43:56But I'm over the moon
43:57with my stew.
43:59Good luck.
44:00Good luck.
44:00Thanks, guys.
44:02Hello, you two.
44:03Hello.
44:05Inspired by
44:06her late grandfather
44:07Freddie,
44:08Nicky's
44:08ultimate Christmas dinner
44:10is roast chicken
44:11served in a
44:12Yorkshire pudding
44:13with stuffing balls,
44:15cheesy pigs in blankets,
44:17carrots and Brussels sprouts,
44:20homemade salted crisps
44:21and gravy.
44:23What happened
44:24to the gravy, Nicky?
44:25I know.
44:26I'm sorry about the gravy.
44:27I think it's split.
44:29Mine's green.
44:30Oh, it's not, is it?
44:41Lovely Yorkshire pudding
44:44holding the whole thing
44:45together.
44:46It's crispy on the outside,
44:47slightly soggy on the inside.
44:48That's wonderful.
44:49Your chicken is cooked
44:50beautifully,
44:51falling apart.
44:52That's fantastic.
44:53I love these crisps.
44:54The best bit of a roast potato
44:56is the crunchy bit
44:56on the outside.
44:57I think that's really wonderful.
44:59Your pigs in blankets
45:00have been cooked
45:00a little bit too long
45:01and that means
45:02that the cheese isn't in there.
45:03It's no longer unctuous.
45:05Yeah.
45:05And our gravy
45:06has unfortunately split.
45:08Everything after that
45:10is an absolute
45:11Christmas sensation.
45:14The Yorkshire pudding,
45:16wow.
45:17And you've caramelised
45:19the sprouts.
45:20They're crunchy
45:21and delicious.
45:22Your chicken
45:23is definitely
45:24still moist
45:25and I love your crisps.
45:27Love it, love it, love it.
45:28Thanks, guys.
45:30For dessert,
45:31Nicky has cooked
45:32her mum, Steph's,
45:33trifle,
45:34made with custard powder,
45:36sponge fingers,
45:38fresh raspberries
45:39cooked down in sugar
45:40and whipped cream
45:41topped with almonds.
45:48It's interesting
45:49because there's no jelly
45:50but you cook
45:50those raspberries down
45:51and with the sponge fingers
45:53and the sherry
45:54you've got a jelly-like
45:55texture in the bottom.
45:56Yeah.
45:57And I like that.
45:58Your custard,
45:59it's lovely and thick.
46:01Your cream
46:02has been slightly
46:03over-whipped.
46:04Yeah.
46:05And it's going grainy
46:06which is a bit of a shame.
46:07Yeah.
46:08But otherwise,
46:08I think it's a very good trifle.
46:10I think the fact
46:12that you've used
46:13fresh raspberries
46:14really lifts it.
46:16I love your custard.
46:18It's made exactly
46:20as it was made
46:20in my family
46:21with lumps.
46:23And I love
46:23all the almonds.
46:25Oh, thanks.
46:26Definitely did put my heart
46:30on the plate.
46:31That, to be honest,
46:32is all I wanted to do.
46:33I had long for custard.
46:35Yeah.
46:36But it was tasty
46:37and there was love in it
46:39and so I'm happy about that.
46:42Ian's ultimate Christmas dinner
46:44is a whole cauliflower
46:46cooked with a bacon
46:47and cheese sauce,
46:49Chinese-style spicy chicken wings
46:52and long-stem broccoli.
46:53You get what people
47:03want to eat.
47:04I love your cauliflower cheese.
47:05The cauliflower's cooked perfectly.
47:07There's a lovely
47:08crispness on the outside.
47:09There's the bitterness
47:10of the leaves.
47:11There's ample amount
47:12of cheese, salty bacon.
47:14Your chicken thighs
47:15are moist and delicious.
47:17This is like, for me,
47:18leftovers out of the fridge
47:19warmed up on Boxing Day
47:21and then the little healthiness
47:22on the side of this broccoli.
47:24My mum said
47:24if I didn't serve broccoli
47:25she'd go mad
47:26because there'd be
47:27nothing healthy
47:28so that's what that is.
47:30I think it's delicious.
47:31Thanks, man.
47:32I'm a massive fan
47:33of cauliflower cheese.
47:35This is a really
47:36delicious version.
47:37I love the fact
47:38that you honour
47:40the whole cauliflower
47:42and I love that
47:44your chicken
47:44pays tribute to
47:45the Chinese takeaway.
47:48Yeah.
47:49So there is
47:50spices
47:51and heat
47:53there.
47:54I'm loving it.
47:55Perfect.
47:57Ian's dessert
47:58is his mum's
47:59banana and peach crumble
48:01served with
48:02rum and raisin ice cream.
48:10My ice cream.
48:12It's creamy,
48:13it's sweet,
48:13it's boozy
48:14and it is set.
48:17I've never eaten
48:18banana with tinned peaches
48:19before.
48:19I'm not sure
48:20if I will again.
48:22But
48:22I love the fact
48:24that you really
48:26tried to make
48:27this look dainty.
48:28Yeah.
48:29Exactly.
48:30A little bit of class
48:31after you've had
48:31your own weight
48:32and cheese.
48:34It's a flavoursome
48:35ice cream.
48:35I like those
48:36and I like those
48:36really sticky
48:37almost chewy
48:38bits of raisins
48:38there because
48:39they've become
48:39very, very
48:40frozen.
48:41That's good.
48:42Your banana
48:44and peach crumble
48:45doesn't have the
48:46definition of a crumble
48:47to me.
48:47It's become
48:48sort of more
48:48of a sort of
48:49oatmeal-y,
48:49muesli
48:50mixture across
48:51the top
48:52of my fruit.
48:53I like the
48:54combination of
48:54these peaches
48:55and bananas though.
48:56Your mum's a genius.
48:58That's all,
48:58I'm done.
48:59That's all we need.
48:59I've never agreed
49:04with anything
49:04John Therode
49:05has said more
49:05in his life.
49:07My mother,
49:08Alison Sterling,
49:08is a genius.
49:10Merry Christmas,
49:11Alison Sterling.
49:13Go on, Grace.
49:14Go on, Grace.
49:16First for last,
49:17are we?
49:21Grace's mane
49:22is a giant
49:23Yorkshire pudding face
49:24with steamed broccoli
49:26antlers,
49:28mashed potato eyes
49:29a honey-glazed
49:30carrot nose,
49:32a sausage smile
49:33and gravy.
49:36You've made us
49:37Rudolph the Red-Nosed
49:39Yorkshire pudding.
49:40Mmm.
49:41Yeah, he's trying
49:42for a different style
49:43recently, so...
49:45A Yorkshire pudding
49:46to rise like that
49:47and to hold up like that,
49:48that's amazing.
49:49Yeah.
49:50OK, I love that.
49:50I love that.
49:59Grace, everything's cooked
50:00really, really well.
50:01Mmm.
50:02Sausages are cooked
50:03really nicely.
50:03They're cooked all the way
50:04through.
50:05Carrots are lovely
50:05and soft.
50:06Smooth, creamy,
50:07mashed potato.
50:08Rich gravy.
50:09The star of the show
50:10is definitely
50:10this Yorkshire pudding.
50:12Yeah.
50:12That's quite incredible.
50:14This is probably
50:16one of the most
50:16unforgettable plates
50:17of food
50:18that I've ever eaten.
50:19I appreciate that.
50:20I love your Yorkshire pudding
50:21and I love your gravy.
50:24Sausage perfectly cooked.
50:26The carrot nose.
50:28Enjoyed it.
50:29Could do with more seasoning.
50:30Yeah.
50:31Mr Reindeer's potato eyes.
50:33Again, need more seasoning
50:35but lovely and creamy
50:36and no lumps at all.
50:38I could do without
50:39your wilted broccoli antlers.
50:41Yeah.
50:41And I think that
50:42if you take away
50:43the comedy aspect,
50:45you're actually
50:45quite a good cook.
50:47Oh, thank you.
50:48Thank you very much.
50:50Grace's dessert
50:51is her mum's
50:53caramel-filled muffins
50:54topped with
50:55a caramel biscuit spread
50:56and a caramelised biscuit.
51:06That's a really good muffin.
51:08It's sweet.
51:09It's fluffy
51:10in the right places.
51:11You've got loads
51:12of the caramel spread
51:13across the top.
51:14You've got some
51:15on the inside.
51:16They're a little bit
51:17slapdash to look at
51:18but...
51:19Yeah.
51:21You should be proud.
51:22Thanks, guys.
51:22That was a lot better
51:23than expected, you know.
51:25The texture of the muffins
51:27are really, really good.
51:27The inside,
51:28a little surprise
51:29with more caramel flavour to it.
51:31I think that's really wonderful.
51:33Right now,
51:34this needs something
51:34like custard
51:35or ice cream
51:37or cream,
51:38something with it
51:38to bring that together.
51:40I feel great after that.
51:45I really mentally
51:46prepared myself
51:47for quite a lot
51:48of negativity
51:49and I feel like
51:51they were just
51:51really nice to me.
51:55You and I know
51:56that great food
51:57starts with a story
51:58and all of them
51:59had a little story
52:00going with their dishes.
52:01We have got a tough decision.
52:03Brilliant.
52:03I think that went really well.
52:04I think, I tell you what.
52:05I hate to say it.
52:06Oh, you were amazing.
52:08You were always so good.
52:13Koller had such
52:14a strong start
52:15to this competition.
52:16We were all impressed
52:18by his cake.
52:19In his second round,
52:20he really wanted
52:21to show us
52:22the food of his heritage
52:23that his father
52:24cooked for them.
52:25His stew was wonderful.
52:27I loved it.
52:29The okra
52:29was unusual.
52:32The dessert from Koller,
52:33lovely chocolate sauce,
52:34great flavours
52:35on the outside
52:36of those puff puff,
52:37nutmeg and cinnamon,
52:39but they were hard.
52:41I've impressed myself
52:42and shocked myself
52:43all along the way.
52:44I'd love to win
52:45that trophy
52:46because it looked great
52:47on my mantelpiece,
52:48you know,
52:48but I feel proud
52:50that I did it
52:51and it's done.
52:53There was a lot
52:54to like about
52:55Nicky's main course.
52:57A lot of it
52:57was very traditional
52:58Christmas dinner.
53:00There was pigs
53:00in blankets,
53:01there was Brussels sprouts,
53:03chicken was just so.
53:04The gravy
53:06was a disaster.
53:08That was a pretty trifle
53:10and very nostalgic
53:12of trifles
53:13that I've eaten
53:14many times
53:14in the past.
53:15The cream
53:16was certainly
53:16overwhipped.
53:18And everything
53:18tasted great,
53:19there were just
53:20little mistakes,
53:21little things
53:21that didn't quite
53:22work out.
53:23I don't know
53:24if someone
53:25can win this competition
53:26with green gravy.
53:29Maybe they can.
53:30Ian cooked food
53:33today that he
53:34would like to eat.
53:35Cauliflower cheese
53:36and then the flavours
53:38of Chinese
53:39spiced chicken,
53:40an unusual combination,
53:41but it worked.
53:42I really liked it.
53:43Peach and banana crumble.
53:45He made ice cream
53:46beautifully this time.
53:47I quite liked
53:48the flavour
53:49of those peaches
53:49and bananas
53:50inside the crumble.
53:51It wasn't
53:52absolutely perfect,
53:53but I thought
53:54he had two
53:54really tasty courses.
53:56I would love
53:58a golden whisk
53:58a lot.
54:01I think my family
54:02would be proud.
54:03I'd be grateful
54:04to take it.
54:06Grace is somebody
54:07who's completely
54:07full of loves
54:08and has come in here
54:09and we can tell
54:10she hasn't cooked a lot,
54:12but I think
54:12she's a natural.
54:13That was amazing,
54:15that Yorkshire pudding.
54:16Absolutely delicious.
54:18It is pure grace
54:19that she made us
54:20some delicious muffins
54:21and couldn't be bothered
54:22to serve something
54:23with them.
54:24But overall,
54:25they were still
54:26good muffins.
54:28I would love
54:29the golden whisk.
54:30I honestly,
54:31because I think
54:32it would really
54:33just make everyone
54:34respect me
54:35a little bit more.
54:36Get a load of this.
54:39Interesting, isn't it,
54:40what's happened
54:40with these four?
54:41How they've embraced
54:42Christmas in the
54:43MasterChef kitchen.
54:44We've got a tough
54:45decision now.
54:47Hello.
54:50This is tense.
54:52Yeah, this is tense.
54:55Thank you for coming
55:01to our Christmas
55:01house party.
55:03You've really put
55:05your hearts and souls
55:06into this.
55:07And you also
55:08delivered some
55:09wonderful food.
55:11Our Celebrity MasterChef
55:13Christmas Champion
55:15in 2025 is
55:16Ian.
55:25Yay!
55:25You were so
55:28well done!
55:31Well done.
55:34Oh, thank you.
55:36Oh, wow.
55:37Well done.
55:38Congratulations,
55:39Mr. Sterling.
55:40Congratulations.
55:42Carla, Grace,
55:45Nikki, we wish you
55:47the merriest of
55:48Christmases.
55:53This was so much
55:54more challenging
55:55than I ever thought
55:55it would be.
55:57Whoever
55:57underestimates this
55:58competition is a
56:00fool.
56:01Heading back to the
56:02family now,
56:03obviously it's
56:04Christmas time,
56:05so I think I'll
56:05have a mince pie,
56:07a Prosecco,
56:08maybe a nap.
56:10This is a very
56:11difficult competition.
56:13It's also so much
56:14fun.
56:15You know,
56:15food is so
56:16beautiful,
56:17like,
56:18there's still a lot
56:19more learning to go
56:20because, you know,
56:21I do miss a couple
56:21of ingredients here
56:22and there.
56:23So, um,
56:24I'm so happy that
56:25I've done this.
56:26I've had such a
56:27lovely time.
56:28I mean,
56:29it has been brilliant
56:29and I really do
56:30want to do more
56:31cooking when I get
56:32back, which is nice.
56:33And I'm so
56:34tough at Ian.
56:36Look at this!
56:38Oh, I bet him.
56:40I thought we were
56:40going to have some
56:41boozy smoothies.
56:42I have the most
56:43special Christmas
56:44gift for you.
56:46Oh, my face!
56:48See how that's
56:48specially made?
56:49Look at this!
56:50It's amazing!
56:51Thank you!
56:52Ian's a man who
56:53sticks to his guns.
56:54He's cooking food that
56:55he truly loves.
56:56Food of the people.
56:58He definitely is a
56:59person who understands
57:00how to please the
57:01crowd, not just on the
57:02stage, but me in the
57:04MasterChef kitchen.
57:05There's a swagger when
57:07he gets behind those
57:08stoves.
57:09And I'd be pleased to
57:10have an invite round to
57:11his house for dinner
57:12any night.
57:13Come on!
57:15I think I'm a chef now.
57:18I think I'm quitting
57:19comedy and I'm going to
57:20be a full-time Michelin
57:21star chef.
57:23Merry Christmas,
57:24everybody!
57:25MasterChef champion
57:27Christmas.
57:28There's a few caveats,
57:29but I'll take it.
57:30I'm delighted.
57:31You will have to get
57:32that whole nerve bit
57:33stuff.
57:33MUSIC PLAYS
57:35MUSIC PLAYS
57:36MUSIC PLAYS
57:38MUSIC PLAYS
57:38MUSIC PLAYS
57:39MUSIC PLAYS
Be the first to comment