Celebrity Masterchef - Season 20 Episode 07
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00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong?
00:07What's this space?
00:08The celebrity MasterChef title.
00:11Each week,
00:13five new celebs face off against each other.
00:16Seasoning, anyone?
00:17For sure.
00:21It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:30It's a contest that gets under your skin.
00:32Your eye is on the prize.
00:34There's only one thing that's certain about MasterChef,
00:36and that is, anything can happen.
00:52It's the last week of Celebrity MasterChef Heats,
00:55and the final five celebs about to put their cooking skills
00:58to the test are...
01:04When it comes down to it, I'm not a chef.
01:06I'm a singer.
01:07So, if I panic, I might burst into song.
01:10Who knows?
01:12Former professional rugby player and gladiator fury,
01:15Jodie Ownsley.
01:16I never expected myself to be in the MasterChef kitchen.
01:21On a rugby field, in the gladiators arena, yes.
01:24But in a kitchen, absolutely not.
01:27Reality TV star and former professional footballer,
01:30Ashley Cain.
01:31I have unparalleled self-belief.
01:33And that's the energy that I'm taking into the MasterChef kitchen.
01:37Let's go.
01:39BBC radio DJ and stand-up comedian, Noreen Khan.
01:43The words master and chef are not two words
01:46that often get associated with myself.
01:49So, I'm feeling a bit shaky.
01:51And Welsh rugby legend, Alan Wynne-Jones.
01:55You don't know what you don't know.
01:58So, whether my problem-solving abilities come to fruition,
02:01in the kitchen, we'll see.
02:08These five celebrities are used to success.
02:14But, can they sizzle? Can they fry?
02:16Can they make us a pudding or a pie?
02:19We've been impressed so far,
02:20but I want that to be knocked out of the park.
02:25So wonderful to meet you.
02:28We are so looking forward.
02:31To getting to know you.
02:32We want to see how you can cook.
02:37This first challenge we like to call under the cloche.
02:42Underneath each one of these cloches,
02:44there is a different ingredient.
02:46And all you have to do is choose a cloche,
02:50and with that ingredient,
02:51make for us something truly delicious.
02:54Ashley, are you OK?
02:56I hate surprises.
02:58Oh, dear. I hate them.
02:59So, this is a pretty out of comfort zone moment for me.
03:02So, we're here and we'll look after you.
03:04How's that?
03:06Noreen, come and choose a cloche.
03:13Good luck.
03:14My food knowledge is not that expansive.
03:18Hello.
03:19Hi.
03:20I'm normally just making things that I've made 20, 30, 40 times.
03:23But I will try and bring out some creativity and invention when I'm put on the spot.
03:31Bit nervous now. Can I see what's...
03:32You can lift up the cloche.
03:36Oh! Oranges.
03:39I've never actually cooked with orange, so this will be a real challenge.
03:44Can I make oranges?
03:45Well, that's not really cooking, is it?
03:47Oh, OK.
03:48Thanks, Noreen.
03:50Good luck.
03:52Alfie Bell, come and get your cloche.
03:55All right, guys.
03:56Good luck.
03:59Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:04That's about everything about it, really.
04:10Oh.
04:11OK.
04:12All right.
04:13I'm enjoying that, I suppose.
04:14Do you like prawns?
04:15I do.
04:16I'll give it a shot.
04:17Enjoy.
04:20Alan Wren.
04:21Come on.
04:22The longest walk.
04:24That's got a big dog.
04:25More nervous walking down the tunnel.
04:26No pressure, mate.
04:27No pressure, mate.
04:28No pressure.
04:29No pressure.
04:30OK.
04:31Got the high-performance element from the rugby side of things, so if I can harness that,
04:36hopefully it'll be a good accolade to use.
04:39OK.
04:40OK.
04:41Salmon fillet.
04:42I'm into my fish, live by the coast, so pretty comfortable.
04:49Mate, you got salmon.
04:51God just gave it you all.
04:53Well, hey, there's still time to mess it up.
04:56Don't worry.
04:58Ashley, it's time.
05:00Come on.
05:01Yes, let's get this bit out of the way.
05:03In life, I'm going to keep it on my toes.
05:06In the kitchen, not so much.
05:08Get the surprise over and done with.
05:10One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what
05:15I'm going to face.
05:22Do you know what that is?
05:23No.
05:24I've never seen anything like it in my life.
05:26It looks miraculous, but I've not got a clue what it is.
05:29It's called a Romanesco, and it's like a cauliflower.
05:33Looky me.
05:35A Romanesca.
05:36A Romanesca.
05:37It sounds like a dance.
05:39Jodie, come and get your clutch.
05:42Let's go, Jodie.
05:43If you give me a ball, I can run with it.
05:45That's fine.
05:46But if you get me in the kitchen chopping things, I'm clumsy, and I'm just going to be a disaster,
05:50to be honest.
05:51I just know it.
05:52Jodie, you ready?
05:53No, but let's do it.
05:54Go on, then.
05:55Oh.
05:56Chicken.
05:57That's me all over, so I'm all right with that.
05:58I can breathe.
05:59Jodie, love the confidence.
06:00Thank you very much.
06:01We'll see.
06:02We don't expect you to make something truly delicious with just your one ingredient.
06:15So, we are opening the MasterChef larder.
06:24Wow.
06:25A larder full of everything you need to make that ingredient sing.
06:31A load of a tray.
06:33You have 60 minutes.
06:35Let's cook.
06:36I've got rubbish darts on getting in there.
06:43This is a really new experience outside my comfort zone, but I'm loving it.
06:48I'm not sure they will be when they try the food, though.
06:51We're going to see what they're like thinking on their feet.
06:54What's it like when they just open their fridge at home, see a lovely ingredient shining at them.
06:59Are they inspired or are they frightened?
07:02You need to keep your eye on the game and just produce something edible.
07:07Edible, good.
07:08Delicious, even better.
07:13Does anybody want these?
07:16I've never really cooked with oranges and the only thing I can think is make a cake,
07:20but I haven't made a cake for about 15 years.
07:32Right, let's see if I can turn the pan on first.
07:35Yorkshire-born 24-year-old Jodie Ownsley is best known as the formidable fury on TV's gladiators.
07:43She was the world's first ever deaf female rugby sevens international.
07:48So, I was born before I found my deaf, but when I was 14 months old, I had a cochlear implant fitted.
07:56A cochlear implant is a bit more complex than a hearing aid,
08:01so it was a lot of speech therapy and learning to lip-read,
08:05and that's how I somehow picked up the Yorkshire accent, just by reading people's lips.
08:10It's just from repetition and practice, and here we are.
08:15I've always wanted to know, how do they give gladiator names out?
08:22Well, they just ask, do you want to be fury?
08:24And I thought, I'm probably the least furious person you can come across.
08:27But once I'm in competition mode, I just switch.
08:30So, it actually suits me so well, and it's me in a nutshell.
08:34You have chicken thighs, skin on.
08:37Chicken is probably the best option I could have asked for.
08:41And then got a bit of pepper, broccoli, and some potatoes.
08:45And then, hopefully, we can just build from there.
08:48Good luck, Fury. Thank you.
08:53From Jodie, we're going to get what I would call meat and two veg.
08:56Some chicken thighs cooked with some butter and a bit of garlic,
08:59served with some potatoes, which are going to have butter and garlic.
09:02I don't know whether to wash my potatoes or not.
09:05With some vegetables, there is some promise, a bit of spice,
09:08because she's got some chilli flakes on her bench.
09:11I think I put a bit too much chilli in.
09:15You know those chicken thighses?
09:20They need to be cooked all the way through.
09:22It's a very thick piece of meat.
09:24Also, if you don't get that skin crispy,
09:27it's really not nice to look at, and it's not delicious either.
09:32No sauce here, just garlic butter.
09:34I'd like a bit of seasoning, and I hope it looks smart.
09:40That's 15 minutes gone, celebrities!
09:4315 minutes!
09:47Jodie, feeling good?
09:49Yeah, I'm all right. We're steaming my head.
09:51Oh, wow.
09:5434-year-old Ashley Kane is a former professional footballer
09:59who became a reality TV star on Celebrity SAS and The Real Full Monty.
10:05But a tragedy was to take his life in a new direction.
10:09On the 10th of August, 2020, my beautiful daughter was born,
10:14Azalea Diamond Kane.
10:15Two months into having my daughter, I found out she had a very rare
10:20and aggressive form of leukaemia, which eventually took her life.
10:26He now takes on record-breaking challenges to raise money
10:29for the Azalea Foundation, supporting children with cancer.
10:34I've completed some of the world's toughest challenges.
10:38That's why I risked my life.
10:40That's why I go through blood, sweat and tears.
10:43It's just the love that I have for my little girl.
10:48Ashley, I think you've done far scarier things than cook for me.
10:52Put me in the Yukon, kayaking through the Arctic Circle,
10:55a thousand miles with grizzly bears, wolves and life-threatening waters,
10:59unsupported.
11:00And where my comfort zone is, I'm right in the middle.
11:03Put me in this kitchen and I couldn't be further away from it.
11:06So this is a bit of a scary, challenging experience for me.
11:10I'm lucky that you're such a kind, accepting person.
11:15Oh, you clearly don't know me, Ashley.
11:16That's not going to judge too hard.
11:19On first impressions, I'm not sure if Ashley is the strongest cook here.
11:24But what he does have is absolute passion and focus.
11:27He's Romanesco, he's realised he can cook like a steak.
11:32Cut it into nice big thick slices and he's going to cook it with some butter and some garlic.
11:38But he needs to make sure it's cooked all the way through, slightly soft, but not so soft that it falls apart.
11:45With that, we've got potatoes, a piece of pork.
11:50Presently, that pork filler is wrapped in foil with some butter and some onions and he's going to just bake that.
11:55Pork filler has very little fat on it.
11:57I just hope it doesn't go dry.
11:59When 39-year-old Alan Wynne-Jones retired from rugby in 2023, he'd played in four World Cups, won five Six Nation titles and three Grand Slams.
12:16He remains the most capped rugby union player in the world.
12:22Stop moving the fish, Alan Wynne.
12:23As a former sportsman, obviously, he was very conscious about dietary requirements, but it's been eye-opening looking at some recipes, the amount of double cream, butter, salt and sugar.
12:34So, it's a case of, all right, here we go.
12:37Do you cook at home?
12:39Yeah, my wife does quite a bit with the kids because I make more of a mess.
12:43But I'll have the odd occasion that, you know, I'll find something that I want to attack.
12:46How many kids?
12:47Three daughters.
12:48Will they be watching you?
12:49Hopefully, hopefully supporting me as well.
12:51My biggest critics and biggest fans.
12:52What are you doing with the salmon today?
12:54I wanted to go down the Asian route, so I've got the noodles.
12:57I'm going to do soy, honey, ginger, chilli, garlic, sesame oil, and then hopefully that'll be enough to put through the noodles.
13:04Is this something you like to eat when you go out?
13:06Yeah, I like to eat it, like to make it, and if you get it right, it can taste quite good.
13:10At least you're smiling now. You weren't ten minutes ago. We've got a smile out of you.
13:14Yeah, it's my passport face, but I'm always smiling on the inside.
13:17Alan wins one to watch. He seems to understand that that salmon goes with Asian-inspired flavours.
13:26I think he's making something rather good.
13:29Salmon only needs to cook for a matter of minutes. It needs to flake and fall apart.
13:3451-year-old Alfie Bowe is an award-winning tenor famed for performing in Les Miserables and has recorded over 20 albums, including four number-one records with Michael Ball.
13:56Working with Michael Ball, I call that community service.
14:02Inspired by classic comfort dishes and the food of Italy, he frequently cooks for friends and family.
14:11There was a time when I was thinking of going to culinary school, but then I realised that it's harder than it looks.
14:18Then I decided, no, I think I'll just stick to singing.
14:24So, we're both from the north-west of England. Did you grow up close to Blackpool?
14:27I did, yeah, yeah, just north of Blackpool, on the Fylde Coast. It's beautiful up there.
14:32Literally spent my childhood being taken to the Illuminations.
14:35I know, and I switched them on once.
14:37No! I did, I turned on the Illuminations once.
14:39You must be our biggest celeb that we've had in here today.
14:43So, you've got prawns, do you work with prawns usually?
14:46Not normally, no, no, I don't.
14:49Tell me what you're cooking today.
14:50Well, I've gone for sort of like an Italian theme.
14:53I've even got my dough ready for some pasta.
14:56OK, this all sounds very impressive.
15:02I love Italian food, I do eat a lot of it.
15:05It's my go-to restaurant when I've got time off.
15:08We are being promised from Alfie a bowl of pasta with prawns and walnuts.
15:13Fantastic.
15:15He's making handmade pasta, which tells me it could be a really good cook.
15:19Those prawns need to have a nice bit of colour, then be dropped into the sauce at the last minute.
15:24Then the sauce and the pasta come together to become one, and it becomes a lovely mixture.
15:28Fifteen minutes left. One, five.
15:36Wish me luck.
15:38Noreen Khan was a presenter on the BBC Asian radio network for 12 years before taking on a career as a stand-up comic.
15:50As a child, she would often help her father grow fresh produce on his seven allotments.
15:55And do you cook at home?
15:58Occasionally, yeah, I do.
15:59I live alone, so it's kind of hard sometimes cooking for one.
16:03But then I get quite spoiled because I go and see all my sisters and my family.
16:06How many sisters?
16:08I've got four older sisters.
16:09Are you the baby?
16:10I'm the baby of the family. I'm the youngest of eight.
16:12You haven't lifted a finger your entire life, have you?
16:15No, no, that's not entirely true. No, no.
16:16No, no. I'm very independent considering, but it has made me a little bit of a lazy cook.
16:25We had like a rota at home, and my job was to water the plants, which I'd always forget to do.
16:32So cooking wasn't really on the agenda for me, you know?
16:37Noreen did get one of the more difficult things.
16:40Yes, they're oranges, we all recognise them, but how do you make them the star of the show?
16:44Yeah.
16:46I think they're done.
16:47An orange cake!
16:49Fantastic!
16:50That's alright.
16:51Lovely light sponge, flavoured with orange rind, being really fragrant.
16:55She put orange juice in and realised it was too wet.
16:58So she's used desiccated coconut, thinking on her feet, that's fantastic.
17:02It needs to be cooked all the way through and it can't be raw cake mixed in the centre.
17:07We're going to get whipped cream, flavoured with orange rind.
17:10More orange, which is good.
17:11The cakes, I think maybe I'm just going to give them another minute or two, and then I think I should be alright.
17:21Ten minutes left!
17:23It's a little bit cloggy, but I think I've overcooked it.
17:33I don't know what I'm doing here with this, but I'm just trying to make it look round.
17:39You've only got two minutes!
17:40Two minutes left!
17:41Now, Alfie, what's going on?
17:42Are you feeling good?
17:43I don't know yet.
17:44I'm just going to go.
17:45I'm just going to go.
17:46Ooh!
17:47What happened?
17:48One fell on the floor.
17:49You dropped one on the floor?
17:50Because I opened it and it fell on the floor.
17:51Yeah.
17:52Right, you can save this.
17:53You dropped one on the floor.
17:54You dropped one on the floor?
17:55Because I opened it and it fell on the floor.
17:56Right, you can save this.
18:00That's it.
18:01Time's up, everybody.
18:02That's it.
18:03Done.
18:04And it's like the whole thing.
18:05Literally shaking through the old holiday.
18:06It's like a moment.
18:07I got a moment.
18:08Whoa!
18:09You got a moment.
18:10Let's see.
18:11I'm just going to meet a moment here.
18:12OK, we're going to have a moment there.
18:13One fell on the floor.
18:14One fell on the floor.
18:15You dropped one on the floor.
18:16And it fell on the floor.
18:17Right, you can save this.
18:19That's it.
18:28Time's up, everybody.
18:29That's it.
18:30Done.
18:31Literally shaking through the old holiday.
18:34I've got my chicken coop, that's the main thing.
18:37Got my taters, got a bit of itch.
18:40I think it'll be all right.
18:42Can Gladiator Jodie enter the arena?
18:44Let's go. Good luck.
18:48Hello. Hi.
18:51First up is Gladiator Jodie,
18:53whose pan roasted her ingredient of chicken thighs
18:57in chilli, garlic and pepper
18:58and served it with buttered garlic potatoes,
19:01broccoli and roasted peppers.
19:04You're asked to make chicken the star of the show
19:13and it really is on this plate.
19:16Festooned in chilli flakes, really, really good chicken.
19:21I love what you've done with the skin.
19:24It's so buttery and oily.
19:27However, it could be a bit crisper.
19:32Potatoes are lovely and soft.
19:33I think you played it safe here, but overall, good chicken.
19:40All this needs, Jodie, is a sauce.
19:42Something to give her a bit of moisture,
19:44cos everything else is pretty good.
19:46Yeah.
19:47We've got soft peppers, which is really, really sweet.
19:50Broccoli, which you cooked very, very nicely, which is great.
19:54Just needs a sauce.
19:54OK.
19:59I just went blank.
20:02I was like, what do I do?
20:04And then I thought, you're literally cooking chicken and you love chicken.
20:07So once I found my feet, I was fine.
20:10Reality star Ashley has turned his ingredient of Romanesco into steaks,
20:22which he's pan-fried in butter and garlic,
20:25and served with oven-roasted pork,
20:28baked onions,
20:29Romanesco leaves,
20:30and buttered new potatoes.
20:32You created this beautiful piece of art.
20:44You've made a Romanesco steak.
20:47It's soft.
20:48It's well-seasoned.
20:49It's incredibly buttery and decadent.
20:52Delicious.
20:53The potatoes, you've just served them whole.
20:55You've left the skins on, so they could be a bit crisper.
20:59But the Romanesco, yes, please.
21:02The pork itself is cooked a lot.
21:09And it's so dry, it's close to biltong, actually, to be fair.
21:14But listen, the Romanesco, I think you've done such a great job with it,
21:18and it tastes really good.
21:20You know what?
21:23Right now, I'm feeling quite good.
21:25It wasn't a total disaster.
21:27And I feel like it's gave me a great starting point
21:31to now head on to better things in the competition, hopefully.
21:37Hello.
21:38Welsh rugby legend Alan Wynne has made an Asian-style noodle dish
21:42using chilli, garlic, soy and honey,
21:45and pan-fried his ingredient of salmon
21:48in lemongrass and Sichuan pepper,
21:51topped with crispy salmon skin, peppers and spring onion.
21:55Your salmon's cooked really nicely.
22:03The skin is crispy.
22:05There's little flavours here, hints of garlic and ginger going through it,
22:08and it delivers the way it should deliver.
22:10I think that's great.
22:12I think you understand flavour, but it was very subtle.
22:17Just don't be scared of us.
22:18Pack it on.
22:20Your noodles are a little bit still stuck together.
22:23However, I could quite easily eat that plate.
22:26OK.
22:27Yeah, it was far more daunting
22:30than I thought it was going to be at the start.
22:32But, yeah, hopefully a little bit more prepared
22:34for whatever's next, he says.
22:40Classical singer Alfie has pan-fried his ingredient of prawns
22:44and made his own pasta to serve a prawn linguine
22:47with a tomato, chilli and caper sauce and walnuts.
22:51You're ambitious because you made your own pasta.
22:59You've got a great palate because your sauce is fantastic.
23:02Sweet tomatoes, salty caper.
23:05The prawns are overcooked.
23:07But Alfie, I think that's a great start.
23:10Thank you very much.
23:11That sauce is truly rustic.
23:13Tomatoes, capers and chilli.
23:15It's still sweet.
23:16It's fiery.
23:18The walnuts give this lovely,
23:21nutty crunch.
23:23And for your first cook in this kitchen,
23:26that is impressive.
23:28OK, thank you.
23:30I was shaking a lot.
23:32But, yeah, to make a dish and complete a dish,
23:34I was fairly pleased with myself, I think, you know?
23:41Finally, it's stand-up comedian Noreen.
23:43She got oranges and has made an orange sponge cake
23:47with desiccated coconut served with whipped cream,
23:50orange rind and pistachios.
23:53This is a rather lovely cake with the cream on the side
24:02and the orange and the pistachio.
24:04I'm enjoying it.
24:05The orange is the star of the show.
24:08And I love the fact that you dropped a cake on the floor,
24:12breathed and then just served what you had.
24:15Your cake is really good.
24:18Lovely and crispy on the outside.
24:20This is impressive.
24:22Because you've made a cake without a recipe.
24:24Good on you.
24:26Trust me to drop the cake.
24:28But, yeah, it wasn't too bad.
24:31Could have been better.
24:32But I feel relieved.
24:35Well done, celebrities.
24:36You've survived your first challenge.
24:41So we will see you very, very soon.
24:44I'm very excited for what comes up next.
24:47Off you go.
24:56I'm mightily surprised by their food,
24:58because when these five walked into the MasterChef kitchen,
25:00nerves are plenty.
25:04They came in like lambs and some of them left like lions.
25:08Isn't it wonderful to see them bloom into different people
25:11once they've got that first challenge under their belt?
25:14Job one done.
25:18Alfie's prawns were certainly overcooked,
25:21but it was impressive to see him de-shelling them
25:23and de-veining them.
25:25I think he probably had the most complex dish in the room.
25:27Made in tomato sauce, made his own pasta, and it worked.
25:30I was working 100 miles an hour, and it was crazy.
25:34I was really feeling the tension in there.
25:36But hopefully I'll calm down.
25:40Ashley, we got a lovely Romanesco steak,
25:43cooked beautifully, seasoned really well.
25:45Quite delicious.
25:46But that pork was like shoe leather.
25:51Alan Wynn's dish for me was almost too subtle,
25:54but he clearly made the salmon the star of the show.
25:57It could have been a bit more robust,
25:58but actually, as a dish, it tasted really, really good.
26:02Jodie is clearly a novice cook.
26:05It could have done with the sauce,
26:06but actually a decent dish.
26:08The chicken was cooked really, really well.
26:09I've dropped a cake.
26:10It can't get worse than that.
26:12Noreen's cake delivered the goods.
26:14Well, it's nice and crispy around the outside,
26:16and a nice light texture to it.
26:18You're ready for it next round, aren't you?
26:19I'm just eager to know what it's going to be
26:22and to get in there and get it done.
26:24We've got some really good food,
26:26but next it's time to test their palate.
26:29I love this round because it's nothing
26:32they could have ever imagined.
26:33Well, welcome back, celebrities.
26:51If you're going to become great cooks,
26:55you need a good palate.
26:57And now we're going to put that to the test.
27:03I'd like to think I've got an OK palate.
27:06Yeah, I'm probably setting myself up for a big fall there,
27:08but I'd like to think it's OK.
27:13In front of us here are 25 ingredients,
27:18and your job is to identify
27:20as many of these ingredients as you possibly can
27:24by tasting them.
27:27Should you incorrectly identify an ingredient,
27:31you will be eliminated from this challenge.
27:37Amongst them, there could be fruit, vegetables,
27:42meat, fish, dairy products,
27:45and maybe the odd bakery item.
27:48The winner will receive 10 minutes extra cooking time
27:51in the next round.
27:53Oh, OK.
27:53Do you know what?
27:54I'd love to win this challenge
27:55because I need those extra 10 minutes.
27:58They'd make such a difference.
28:00To make sure that you're relying mainly on your palates,
28:05we are going to do this challenge blindfolded.
28:14Hang on, I'm deaf,
28:15and now I'm going to be blindfolded,
28:17but got a great sense of smell and a great sense of taste.
28:20So I think, if anything,
28:22being deaf is actually going to help me in this challenge.
28:24Judy, can I just check something?
28:27Are you OK to be blindfolded?
28:28Yeah, I'll be fine.
28:29I'll get on with it.
28:35Having that sight taken away from you
28:37does make a huge difference.
28:41It's really upping the ante.
28:43I can't rely on my eyes,
28:44and they're not that good anyway,
28:46but this is making it so exciting.
28:54Alan Wynn, there you go.
29:00Cube number one.
29:01Ah, there you go.
29:02Feels a little bit spongy.
29:03Cucumber.
29:05You are still in the game.
29:11Jodie, in front of you, there's a tile.
29:14Ooh.
29:16Is that a bad ooh or a good ooh?
29:18A bad ooh.
29:19This cube feels really wet.
29:24I've put it in my mouth,
29:25and I know straight away,
29:27it's a tomato, innit?
29:29Do you not like tomatoes?
29:30Not really, no.
29:32It is a tomato.
29:33The rect answer.
29:34I hope the next cube tastes better than this one.
29:38Ashley, here is your cube.
29:42Ooh.
29:43It feels quite nice, actually.
29:45Cube one.
29:46It's wet.
29:47It's smooth.
29:48It's firm.
29:53Ah, I love that.
29:54I'll eat all of that.
29:55There's a distinguishing taste.
29:56I know it.
29:57Pineapple.
29:58Ashley, it is a pineapple.
30:01It's like playing a game,
30:03and I feel like I'm a big kid.
30:05Alfie.
30:06Yes.
30:09Okay.
30:10I smelt it,
30:12and I knew exactly what fruit it was.
30:15Definitely an orange.
30:17It's an orange.
30:18Well done.
30:23Noreen.
30:24It's cold.
30:26It feels like a melon or something.
30:33Um, melon.
30:35That's so a melon.
30:36Good round, everybody.
30:41Well done.
30:42Yeah.
30:43Now things will start to get a little bit more difficult to identify.
30:48Adam, a gift from me.
30:52Cube number two, relatively hard.
30:54The blindfold is making me question myself so much.
31:01Um, one more.
31:06Oh, there we go.
31:07Mango.
31:09It is definitely mango.
31:11Congratulations.
31:14This cube is literally rock solid.
31:16Don't smell a boat.
31:22This is crunching off my teeth.
31:25I think I know what it is, because I don't like it.
31:28A carrot.
31:29It is a carrot.
31:34It's softer than the pineapple.
31:37It's still wet.
31:38It's still squishy.
31:39As I take a bite,
31:41I know it.
31:42I eat this every single day.
31:44Um, watermelon.
31:49Well done.
31:50Yes.
31:51Alfie, it's time.
31:53Cool.
31:54It's in front of you.
31:56So this cube is really squishy.
32:00Oh.
32:01It's really sharp.
32:03That's a lemon.
32:05Alfie, take your blindfold off.
32:07Oh, no.
32:10Grapefruit.
32:11It's...
32:11Is it not?
32:13Alfie, it's lovely.
32:14Lime.
32:15Lime.
32:17Sadly, Alfie,
32:18you are eliminated from the challenge.
32:23Good luck, guys.
32:24I'm so disappointed that I got it wrong.
32:27I should have taken longer to think about it.
32:32Oh.
32:34Feels very rubbery.
32:36Feels like plasticine.
32:37It's very sticky.
32:38So at first I'm thinking maybe it's a bit of toffee
32:40or a bit of caramel or...
32:43Oh, no.
32:44It's a fruit.
32:46Not a date.
32:47It's a...
32:48Oh, my gosh.
32:50It's a apricot.
32:52Please remove your blindfold.
32:53Oh.
32:56Oh.
32:57It's a prune.
32:58Oh.
33:00You're eliminated from the challenge.
33:02Got it.
33:03See you soon, mate.
33:04Yeah, see ya.
33:05Come on, Noreen.
33:06You could have done better.
33:10Three remain standing.
33:12You ready?
33:13No.
33:13That's the spirit out of the way.
33:17Sorry, too honest.
33:19Now it really does start to get tough.
33:30It's the middle of a vegetable.
33:32I have to say cauliflower.
33:34Very good palate.
33:36That's mad.
33:36Doesn't even smell of anything.
33:41Jodie, let's go.
33:43It smells like meat, if you ask me.
33:50I don't know what this one is.
33:52It's got skin on it, and it's mushy.
33:54I feel like I've had this before, and I don't like it,
33:57but I don't know what it is.
33:58It's a bit sweet.
34:00A bit like, maybe, a kiwi.
34:02Take off your blindfold.
34:07It's butternut squash.
34:09And I don't like butternut squash.
34:11That's why I'm...
34:12You don't like butternut squash.
34:13I've had butternut squash before, but I don't eat a lot of it,
34:17so that's probably why I couldn't figure it out.
34:18I now know you don't like tomatoes, carrots, and you don't like butternut squash.
34:25Jodie, you're eliminated from the challenge.
34:29It's for you, ma'am.
34:30I know what it is, but I think I'm being tricked.
34:44This is going to be completely wrong, but it tasted like a jam donut.
34:48It was a jam donut.
34:49Congratulations.
34:50Yes!
34:51I'm so happy.
34:52But it's about the taking part.
34:54All about the taking part.
34:55We are going to go to sudden death.
35:02You are now going to taste at the same time as each other.
35:07Alan Wynn's an amazing competitor.
35:09I'm glad to be standing next to you, mate.
35:12Likewise, bud.
35:12I need to beat this guy, but I feel like the odds are really stacked against me at the minute.
35:19We're going head to head.
35:21It's pretty tense.
35:25It's cake-like, but firmer than cake.
35:29Tastes like chocolate.
35:34It's in like a chocolate, but I don't know.
35:36I don't know what it is.
35:37It's so annoying because I want to win this so badly, but the name doesn't come to mind.
35:44What is it, Alan Wynn?
35:46Uh, chocolate brownie.
35:48Ashley.
35:48It's like a kind of formula, like, jelly.
35:51So what are you going to say?
35:52Jelly?
35:53Yeah.
35:54Gentlemen, remove your blindfolds.
35:57We have a winner.
36:01Alan Wynn.
36:02You're correct.
36:03It's a chocolate brownie.
36:07Ashley.
36:08It was a jelly of type, sadly.
36:11Turkish delight.
36:12Turkish delight.
36:16Well done, mate.
36:17If you're not first, you're last.
36:20And I am absolutely gutted to be last.
36:25Alan Wynn, you get yourself ten minutes extra cooking time in the next challenge.
36:28Thank you, gentlemen.
36:29Well done, boys.
36:30That was amazing.
36:31This show is bringing something out of me that I felt like I lost.
36:35A happy, jovial, and fun spirit.
36:39Had a really good time.
36:41Who won?
36:42Well done, guys.
36:44Alan.
36:45Yeah, but, well, he knew it, though.
36:47He did know it.
36:48That was an interesting one.
36:49Obviously happy to have the extra ten minutes, but I think I've got to temper my reliance on it.
36:53Hopefully, I don't necessarily need it.
36:54Welcome, celebrities, to the MasterChef street food market.
37:19There's nothing I love more than walking through a festival or down a street and seeing a truck selling something that's delicious, maybe a bit naughty.
37:33That's what street food is all about.
37:36What we want to know now is what you would serve from your own food truck.
37:40This just gives a bit of an insight into you as a person, maybe influences from your heritage, or maybe it's just something you just love.
37:49You all have one hour, except for Alan Wynn, who has an extra ten minutes, because he won the palate test.
37:57Make it indulgent.
37:59Make it delicious.
38:00Let's cook.
38:01Wherever I travel in the world, the first thing I do is I search out the street food.
38:11It tells me a lot about the country.
38:14It is the foundation of what does become great restaurant food.
38:19It's about eating as if you're not really worrying about calories and all of the naughty things you're just having fun.
38:26I'm a bit calmer than I was trying to enjoy it now, and just, yeah, just have a bit of fun with it, really.
38:36Alfie, you must have been to some street food trucks.
38:39Yeah, every festival I've performed at have incredible food trucks.
38:43Do you eat before you sing?
38:45Yeah, I do, not during while I'm singing, I don't do that, but beforehand I do.
38:49Alfie, you've got very few ingredients on your bench.
38:52I have. I think that's the best thing about food truck food. It can be simple, but tasty.
38:58What are you making?
38:59A smashed spuds with parma ham and pecorino cheese and deep-fried sage leaves.
39:06What is your influence for this?
39:08You know when you used to go and buy a bag of chips? It's a sort of a posh version of that.
39:13I'm hoping that in this simplicity there is genius.
39:16I hope so, too.
39:17With this dish, I'm hitting the brief, but I'm not even thinking about it going wrong.
39:22If I start thinking about it going wrong, then it will.
39:27Alfie is frustratingly greatly.
39:30He's proven that he is quite a good cook.
39:33Why is he making something today that he could have finished in 15 minutes?
39:37We've really only got four component parts of this dish.
39:42Potatoes, which have to be crispy.
39:44This is more like mashed sponge, to be honest.
39:47Sage, which has been deep-fried, which can't go bitter and can't be burnt.
39:51Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it,
39:56and ham, which also needs to be nice and crispy.
40:00Alfie's potatoes look delicious.
40:02We've scaled it so far back, we're not seeing any ambition.
40:05Celebrities, you've had 20 minutes.
40:15I've probably made a rod for my own back,
40:17doing relatively well in the first couple of challenges.
40:20But I'm pretty happy so far with the way it's gone.
40:25Oh, look at these.
40:30Alan Wynn, you've played in stadiums around the world.
40:33Surrounding stadiums, they're usually food trucks.
40:36What's yours going to be called?
40:37Big Isle's food truck.
40:38It was a nickname I was given affectionately as a younger man.
40:42Hopefully it was affectionately anyway.
40:43What are you actually cooking?
40:45I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw,
40:51and then a classic tzatziki.
40:53As a sports person, are you allowed to let yourself off the leash
40:55and just eat what you want sometimes?
40:57This is, I suppose, where this recipe comes from.
41:00One of the most important men in the team environment
41:03when I was playing was a chef.
41:05And we used to have team dice,
41:07so we'd have Japanese, Mexican, Greek,
41:09and this was one of his.
41:10But this is my take on it.
41:11You've got 10 minutes on everybody else.
41:13Yeah.
41:13Bit of an advantage.
41:14Yeah.
41:14Use that wisely.
41:15Cheers.
41:15Alan Wynn is the choir of Sassan.
41:23He's bringing something really quite complex.
41:28Those koftas are quite big.
41:30He's mixed lamb and pork mince together.
41:32The pork mince will give it flavour,
41:34but also the fat will keep it nice and moist.
41:37I love tzatziki, I love kofta, I love flatbread,
41:39but there's danger points with all of them.
41:43If that's tzatziki's under-season,
41:45it's just yoghurt and cucumber.
41:48If the flatbread doesn't work, we've got cardboard.
41:51And if those koftas aren't cooked all the way through,
41:54I'm not eating raw lamb and pork mince.
41:57Come on, man, have you got this?
41:58Yeah, I got it.
41:59Yeah?
41:59Yeah, yeah.
42:00Feeling good?
42:00Yeah.
42:05I'm hoping that John and Grace will see
42:07that I actually have the potential to be quite a good cook.
42:12And that my food can be edible
42:14and it won't be thrown on the floor.
42:18Noreen, you're a vegetarian.
42:20Yes.
42:20Street food around the world that's vegetarian is amazing.
42:24So are we getting something that you truly love?
42:26Yeah.
42:27So I'm bringing some of my, like, personal favourites,
42:30which includes potato cutlets, which are called aloo tzatziki.
42:33So this classic tzatziki, or you call it sometimes a cutlet,
42:36it looks like a little potato cake.
42:38Yes.
42:38We had them quite a lot as kids,
42:40because my mum was vegetarian as well,
42:41so she'd make, like, aloo tzatziki quite a lot.
42:43But I'm going to have a bit of a twist.
42:45I'm going to add beetroot and carrots to the cutlets,
42:48covered in breadcrumbs,
42:49and then some curried, spicy chickpeas on the side.
42:54And then mint chutney sauce,
42:56but it will have mango in it as well.
42:58So what would your food truck be called?
43:00It's going to be called Kana truck,
43:02because Kana in Urdu means food,
43:04and obviously Kana is a play on my surname.
43:07Kana truck is open.
43:09It certainly is.
43:10Good luck.
43:14Noreen's making for us a classic Indian dish,
43:17aloo tzatziki,
43:18looks like a little potato cake.
43:20She's flamed with beetroot and carrot,
43:22and we've got the flavours of coriander and garam masala
43:26and spicy with chilli.
43:28I just hope those tzatziki aren't soggy,
43:30because of moisture from the beetroot and carrot.
43:33I hope they don't fall apart in the fry pan.
43:36I hope Noreen fills everything with lots of spice
43:39and makes sure that yoghurt mixture with that mango
43:41is lovely and refreshing.
43:44Noreen is using chickpeas at the side.
43:47They can be very, very bland
43:48if they don't have the right amount of seasoning and spice.
43:51I'm worrying that she's going to pack all this flavour and heat
43:54into the cutlet,
43:55whereas the chickpeas could be a drab wet Wednesday.
44:01That's 30 minutes left.
44:0430 minutes remaining.
44:06Cooking your own menu,
44:10that pressure piles on.
44:14But I'm ready for the challenge,
44:16because I operate great in chaos.
44:18But I like to think so anyway.
44:20We'll soon find out.
44:21What's the influence for your food truck?
44:27I'm a boy from an island in the Caribbean.
44:30The food is tasty,
44:31it's fiery,
44:32there's always vibes,
44:33energy and music around it,
44:34so I kind of wanted to bring a bit of that energy
44:36with this dish
44:37and create something that hopefully tastes good.
44:39What are you cooking?
44:40Ackee and saltfish,
44:42with dumpling and fried plantain.
44:43Oh, fantastic.
44:45Who taught you to cook this?
44:47So my auntie and my godmother,
44:48Tina and Sharon.
44:50Caribbean people don't have measurements,
44:52they just throw it in,
44:53go by feel,
44:54and that's what I'm going to do today,
44:55and hopefully you'll like it.
45:00Ackee and saltfish.
45:02Ackee, a fruit of a tree,
45:04which is quite slippery,
45:05and when seasoned well,
45:07it's delicious.
45:09With that, we've got saltfish,
45:10fish which has been cured
45:11and preserved in salt.
45:13The problem here is the saltfish
45:15could end up being very, very salty,
45:18but I can see that he's rinsing it
45:19time and time again.
45:22I love a Caribbean dumpling.
45:24This is the moment of truth.
45:26If I get this wrong,
45:28I am going to get my ass handed to me
45:31when I get home.
45:32I want them to be slightly harder
45:34with a bit of texture,
45:35but still oily
45:36and go perfectly
45:38with the ackee and saltfish.
45:42So that's 20 minutes to go.
45:46Alan, 30 for you.
45:51I feel like my face is different
45:54to what I'm actually thinking.
45:57I'm in the zone.
45:57We've got what looks like puddings.
46:03Yeah, yeah, I'm going for sweet
46:04because I've got the biggest sweet tooth light ever.
46:06So I'm basically doing
46:08a Yorkshire pudding wrap
46:10filled with chocolate spread,
46:12Greek yogurt mixed together,
46:14strawberries, whipped cream,
46:15hazelnuts,
46:16and then from the on top.
46:18It's inventive.
46:19I like it.
46:20Jodie's taking a Yorkshire pudding
46:24which is normally served savoury
46:27with Sunday lunch
46:28and she's turning it
46:29into a very decadent pudding.
46:32Are they all right?
46:33Because I don't want to
46:34overcook them too much.
46:38That Yorkshire pudding
46:39is going to be wrapped up
46:40with a filling.
46:41Strawberries, chocolate,
46:43hazelnut,
46:44Greek yogurt,
46:45and honey.
46:47That's sweet.
46:49But actually,
46:50it's naughty,
46:50it's exciting
46:51and it's not something
46:52you have every day.
46:53That's what great food trucks
46:54are all about.
46:57What's the food truck called?
46:58Puds and hugs.
46:59You get a free hug
47:00with every Yorkshire pudding.
47:02One of the sports
47:02you were famous for
47:04is coal carrying.
47:06Yeah, the Yorkshire
47:07World Coal Carrying Championships.
47:09You run a mile uphill
47:11with a sack of coal
47:12on your shoulders.
47:12And I just did it every year.
47:14I've won it five times
47:15and I'm even doing it
47:16this year as well.
47:17Wow.
47:18You're so Yorkshire,
47:19aren't you?
47:20Huh?
47:21Honestly.
47:24I feel like I've got
47:25a lot of pressure
47:26on my shoulders.
47:27I'm doing this
47:28for the whole of Yorkshire
47:29so it better go right
47:31because if it don't
47:32then I'm sorry
47:33to let Yorkshire down.
47:36So that's four minutes left.
47:38We're coming to the end.
47:39Four minutes.
47:40Literally just to play it now.
47:42Where do these go?
47:53Done.
47:54Alfie?
47:55Yeah?
47:56You seem to be finished.
47:57About half an hour ago.
48:00It's the only time
48:01I've ever seen anybody
48:01washing up.
48:02I'm shirking.
48:18Okay, so that's it.
48:19Time is up.
48:22Alan, when you have
48:23ten more minutes.
48:26No pressure, big dog.
48:28Make it count.
48:30Right, I'm putting
48:30the shoe in pressure, buddy.
48:34There's all that time, dog.
48:37How much longer
48:37do you think you've got
48:38to finish off?
48:39I'm using every last drop.
48:41Are you?
48:41Yeah.
48:43Alan, when?
48:44Yeah.
48:44Two and a half minutes.
48:45Yeah, thank you.
48:46Two and a half minutes, please.
48:47What I'll do, what I'll have to do.
48:51All done?
48:51Yeah, thank you.
48:54So is this what
48:55ten minutes actually does?
48:56Yeah.
48:57No.
48:58I've done better versions.
48:58I was like,
48:59I was too slow at the start.
49:02Alfie.
49:05Hello, Alfie.
49:06First up is Alfie,
49:10whose food truck offering
49:11is deep-fried crushed potatoes
49:14topped with crispy Palmer ham,
49:17pecorino cheese,
49:18and deep-fried sage leaves
49:20served with sour cream.
49:31Boom.
49:32A little potato,
49:34crispy all the way through,
49:35not greasy in any way.
49:36That lovely salty pecorino cheese,
49:39wonderful, adding the seasoning.
49:40The crispy ham
49:41giving smokiness
49:42at the same time.
49:44Little bits of sage
49:45sprinkled across the top,
49:46giving real flavour
49:47of Christmas stuffing.
49:49And then the sour cream
49:49around the outside,
49:51giving sharpness.
49:52Fantastic.
49:54Alfie,
49:55there is so very little
49:56to this dish
49:57that you had enough time
49:59to write
50:00a new Christmas album.
50:03However,
50:04this is a big,
50:06stonking,
50:07tasty,
50:08decadent
50:09bowl of food,
50:10and I'm in for it.
50:15To get a boom from John,
50:17that's a big confidence booster for me.
50:20So, yeah,
50:21I'm very happy.
50:23Alan Wynne.
50:23Alan Wynne's food truck dish
50:30is paprika and chilli spiced
50:32lamb and pork kofta
50:33with red cabbage and carrot salad
50:36served in a flatbread
50:37with tzatziki sauce.
50:40You had ten minutes extra.
50:41You needed every minute.
50:42Yeah, I did.
50:43It's a food truck dish.
50:50I think it's brilliant.
50:52Your kofta,
50:52lovely and moist and juicy,
50:54lovely crust around the outside,
50:56but it could do
50:57with a little bit more power
50:59because you can spice it up
51:00a little bit more.
51:01Sweet red cabbage,
51:02carrot,
51:03and lemon juice,
51:04make it nice and sharp.
51:05That's good.
51:06But give it some warmth.
51:07Go for it.
51:08OK.
51:09Your bread is slightly too thick.
51:13However,
51:14it is delicious.
51:15I am enjoying it.
51:16I like the kofta,
51:18but more spice.
51:19Mm-hmm.
51:22Feedback was fair.
51:23Moving forward in the competition,
51:25make sure I keep chasing the flavour
51:27and chuck everything out of it.
51:31Noreen has put her own twist
51:33on a classic Indian dish,
51:35aloo tiki.
51:37Beetroot,
51:37carrot and potato
51:38tiki cutlets,
51:40served with turmeric
51:41and chilli spiced chickpeas,
51:44mint,
51:44coriander,
51:45chilli and mango chutney,
51:47and yoghurt.
51:52The cutlet,
51:54it's a great idea.
51:56The beetroot
51:57to give it vibrancy
51:58and sweetness
51:59and the carrot
52:00and the potato
52:01to give it firmness.
52:03However,
52:04there's so much moisture
52:05has gone into that.
52:07What's ended up in the plate
52:08is very damp
52:09and the cutlet
52:10has not worked at all.
52:13Noreen,
52:14the chickpeas
52:14are lovely and vibrant,
52:15slightly soft,
52:16chilly heat
52:17on the back of my throat.
52:19Your chutney,
52:20wonderful,
52:20different sort of heat.
52:21And I like the sweetness
52:22of that mango.
52:23I think the tikis
52:24are almost there.
52:25but those potatoes
52:26need to be drier
52:27to get the structure.
52:30A little bit disappointed
52:31but there's always
52:32a next time.
52:33In this case,
52:34the next time's got to be
52:35really good now.
52:36It's going to get serious.
52:40Inspired by his
52:41Caribbean heritage,
52:43Ashley has made
52:44ackee and saltfish,
52:46salted cod
52:47with peppers,
52:48tomato and ackee fruit,
52:50spiced with garlic
52:51and curry powder,
52:52served with fried dumplings
52:54and plantain.
52:55The presentation,
52:57it's like a sunset.
52:58It's lovely.
53:03I'm very much enjoying
53:05what you've cooked for us.
53:07The ackee itself,
53:08slippery as it should be.
53:11Crispy bits of peppers
53:12and onions,
53:13cooked really, really nicely.
53:14The saltfish,
53:15not too salty.
53:16I really like
53:17the curry powder
53:18going through it,
53:19the flavour of
53:19chip shop curry sauce.
53:21So it's quite comforting
53:22at the same time.
53:24I think it's a great dish.
53:25The dumplings,
53:27they are outrageous.
53:29Pillowy soft in places
53:31and then squidgy like doughnuts.
53:34I can clear this plate.
53:36Thank you very much.
53:39Can't keep this smile
53:41off my face
53:41because I smashed that dish.
53:44I feel really great.
53:49Finally, it's Jodie.
53:51Inspired by family Sunday lunches,
53:54she's made a Yorkshire pudding wrap
53:56filled with strawberries,
53:58Greek yoghurt,
53:59chocolate spread,
54:01hazelnuts,
54:02whipped cream
54:03and Yorkshire honey.
54:04I think Yorkshire pudding
54:15is really beautifully made.
54:17The hazelnuts give you
54:18sort of a real lovely nuttiness
54:19but also give you a crunch.
54:21I mean,
54:21it's so sweet
54:22but I really like it.
54:25Perhaps the Yorkshire pudding
54:27itself could have been sweeter.
54:30However,
54:31I love the innards.
54:33The chocolate
54:34and the strawberry
54:35and the fact that you put
54:36the Yorkshire honey in too
54:38just to make it
54:39even more Yorkshire.
54:40To me,
54:41this is just so
54:42bang on brief
54:43and you get a free hug too.
54:45What is not to love?
54:46I think I'm feeling relieved.
54:50I hope I did Yorkshire proud
54:51and if I didn't,
54:52I apologise.
54:57Celebrities,
54:58thank you so much.
55:00We have eaten well
55:01and every time
55:03we see you,
55:05we just learn
55:06so much more about you.
55:08All five of you
55:11are ready
55:11without realising it
55:12have grown in confidence
55:13and you are learning
55:14really, really quickly.
55:15The quicker you learn,
55:17the better
55:17because it's going to get
55:19a little bit hotter
55:20in the MasterChef kitchen
55:22very soon.
55:24How fascinating
55:33was that challenge?
55:33We've suddenly got
55:34five very good cooks.
55:36We've got sports people
55:38and entertainers
55:39and there's this
55:39competitive edge.
55:40You can feel it happening.
55:42Today it was like
55:43a nice little vibe
55:44in the kitchen.
55:45We're seeing a creative side
55:47there from Jodie.
55:48Are Yorkshire pudding
55:49into a dessert?
55:50I love Jodie's street food
55:52because it was sweet
55:53on sweet
55:53on sweet
55:54with a little bit
55:55more sugar.
55:56Ashley really surprised me.
55:58Ackie and saltfish.
56:00That was really well flavoured
56:01with the curry
56:01but the dumplings,
56:03sensational.
56:04When he plates up
56:05there's a real creativity,
56:07this finesse.
56:08That extra time
56:08was a curse.
56:09Oh.
56:10But, um,
56:11ah, here's what it is.
56:11I got it out.
56:13Alan Wynn needed
56:14those extra ten minutes.
56:15Those cookers
56:16should have been spiced more
56:17but he's got the technique.
56:19He's scared
56:19to load flavour
56:21into food.
56:22I find it mad
56:23how much flavour
56:23they want.
56:24I'm like,
56:25do they really want
56:25that much flavour?
56:26Yeah.
56:27Alfie,
56:28those potatoes,
56:29although relatively simple,
56:30were crispy on the outside.
56:32Salty pecorino.
56:34I thought it was fantastic.
56:36It was delicious
56:37but he had so much time
56:38left to do more.
56:40So in the next round
56:40if I see you hanging around
56:42idly I'll say,
56:43Alfie, can you come
56:43and clean my bench please?
56:44I'll do that.
56:45Give me a hand.
56:45No worries.
56:46Noreen cooked for us
56:47chickpeas,
56:48delicious, smoky flavours
56:50of cumin and coriander.
56:51I loved her mango chutney.
56:54I loved her yoghurt
56:55but those tiki
56:56were a disaster.
56:58I thought it was
56:59a very strong round.
57:00Yeah, I forgot.
57:00Mmm.
57:03We have five
57:05good cooks.
57:06But from here on in
57:08now the competition
57:09gets serious.
57:10Let's see what else
57:11they've got to give.
57:14Next time
57:15the five celebrities
57:16are back.
57:18Fire.
57:18And the pressure
57:19intensifies.
57:21Wow.
57:22As they take on
57:23the recipes of
57:24MasterChef finalist
57:26and cookbook writer
57:27Alexina Anatoli.
57:29This is like all
57:31alien to me.
57:31Bit of a mess.
57:32Okay, break.
57:33Before battling
57:34for a place
57:35in the quarter final.
57:37Blavers are
57:38just wonderful.
57:48B
58:12to
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