Celebrity Masterchef - Season 20 Episode 03
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00:00...place in the quarterfinal.
00:02Ah, I've made a mess.
00:04I need to make Mama proud.
00:07Now they're back with even more passion
00:09because there's a semi-final place at stake.
00:13There's some real determination under this wig today,
00:16so I'm going to give it my best shot.
00:18I think now the nerves have settled a little bit.
00:21Who knew I could actually cook?
00:24Tonight they face two tough challenges to test them further.
00:28Please help me, Grace.
00:31What could go wrong? What's this space?
00:34First, they must show they can work in teams.
00:37How are you getting on? Are you nearly there?
00:38No.
00:41Stop being such a boy. Come on.
00:45Before cooking off to secure their place.
00:48Yeah, I'm feeling competitive.
00:50I want to see everyone else do well, but I want to see myself do better.
00:53I'm feeling great. I cannot wait for the next challenge.
00:56Put my apron on, roll my sleeves up, and give it a go.
01:01Each one of these four celebrities are good,
01:04but they are going to be pushed right to the limit here.
01:07I say, let the sparks fly, Miss Denton.
01:10What's red to do?
01:29What's red to do?
01:34Celebrities, welcome back to the MasterChef Kitchen.
01:37Whether you believe it or not, you are MasterChef Quarterfinest.
01:40Yay!
01:43This next task we call the Pairs Challenge.
01:49We've seen you cook individually,
01:53but we want to see how you work as a team.
01:57Katie, Ginger, you are the red team.
02:05Blue team, Uma, Anthony.
02:09Now, each team is going to be tasked with cooking for us a dish.
02:14What we want from each team is two identical portions of your dish.
02:19Now, the twist is that only one member of the team has the recipe.
02:27One person will have to communicate to their fellow team member
02:30everything they are doing to make a plate of food taste the same
02:35and look the same as each other.
02:38Celebrities, could you please reveal your ingredients?
02:44Da-da-da-da.
02:45What the hell, guys?
02:47Nice!
02:50I'm excited.
02:55Oh, God.
02:57You have 60 minutes.
02:58Oh, no.
03:00Let's cook.
03:03Each team leader has been given basic instructions for a different dish.
03:08Start by melting one tablespoon of butter.
03:11Mix the butter, the garlic, the parsley.
03:14Right, so we crush the garlic, yeah?
03:16Yeah, let's use the garlic crusher.
03:18Nothing is ever straightforward in the Celebrity MasterChef kitchen.
03:22This is about cooking, but it's also about patience and trust.
03:27Anthony, what heat are you putting yours on?
03:28You said four.
03:29Should we do four?
03:30I mean, it's up to you.
03:31I'm not the boss.
03:31Let's do five.
03:32And having a bit of humility and listening to people for a change,
03:36that's a big deal for celebrities.
03:37We are putting in four cloves of garlic.
03:41Drag artist Ginger is in charge on the red team.
03:44It's four cloves, yeah?
03:46Yeah, four cloves.
03:48Four.
03:49That's what Ginger said.
03:51So I'm doing as I'm told.
03:52She will need to guide actor Katie through their recipe for chicken kiev,
03:58parmentier potatoes, tarragon mayonnaise and braised baby gem lettuce.
04:04Garlic, butter, filled chicken, breadcrumb on the outside, lovely and crispy.
04:10And when we cut it open, there should be a lovely ooze of that garlic-rich butter.
04:14They've got to make their butter first.
04:17Two tablespoons of chopped fresh parsley.
04:20A good chicken kiev is a thing of majesty.
04:25It is comfort food at the highest level.
04:29Have you made chicken kiev before?
04:30No, I've eaten a lot of them, but I've never made one before.
04:32And what's the most disappointing thing about getting chicken kiev?
04:35When there's not any butter left inside it and it's all dribbled out in the oven.
04:38Right, that's it.
04:39Are you a bit nervous here?
04:40I'm not nervous.
04:41I've just got a lot to do.
04:42Then you're wasting my time.
04:42Ginger is a huge personality.
04:48She's a performer, but she's a solo performer.
04:51Today, she's a double act.
04:54For my job, I'm used to being told what to do, where to go, how to do things.
04:58So, I am a good listener.
05:00I just hope Ginger's a good director.
05:03Shape into a log.
05:05I think a log about that size, maybe?
05:07All right, OK.
05:09I'm going to do a log.
05:10That's what I heard, so that's what I'm doing.
05:14A garlic butter log.
05:18Leading the blue team is reality TV star Uma.
05:22Make sure you keep on stirring your onions.
05:24She and pop star Anthony...
05:26Onions are being stirred.
05:28Gorgeous!
05:29...will need to serve up two identical plates of homemade sausages,
05:35mashed potatoes, minted peas and onion gravy.
05:39Team Uma and Anthony are off to a slow start.
05:44They've got their onions on now, cooking for their onion gravy.
05:47They've now started on their mix for their sausages.
05:50So, put in all the minced pork and 50 grams of breadcrumbs.
05:54Minced meats in, Uma.
05:55Minced meats in.
05:56What do you need me to do now?
05:57To me, a good sausage needs to have plenty of filling and plenty of seasoning.
06:02Keep talking to me, Uma.
06:04I'm all ears, my love.
06:06Badly made sausage is quite a bleak thing.
06:10I come from Cumberland, where they make some of the best sausages in the world.
06:15It's a skill to get it right.
06:18One teaspoon of dried sage.
06:20Yes, chef.
06:21I love this.
06:23I kind of feel like it's more on me if it messes up, as I am the...
06:28What do you call it?
06:29Head chef?
06:29I don't know.
06:31I've never made a sausage in me life.
06:33I'm excited.
06:34What could go wrong?
06:35What's this space?
06:38Uma has already got all her seasoning in with her sausage mixture.
06:41Anthony is still chopping the onion.
06:43Yeah, yeah, yeah.
06:44What are we doing?
06:44What are we doing?
06:45Anthony is continually asking for reassurance.
06:48Large bowl, yeah?
06:49Yeah.
06:50Uma is battling with Anthony's speed of work.
06:54Okay, now we mix all of those ingredients in the sausage meat together.
06:57Mix well and chill.
06:59Chill?
06:59What?
06:59Start singing to it or something?
07:00We need to put it in the fridge.
07:02That's what we need to do.
07:04How are Uma's instructions set?
07:06They're really good.
07:06I live in a house full of women.
07:08They just shower me all the time, so I'm used to it, Grace.
07:11Maybe you just need shouted at, Anthony.
07:12Yeah.
07:13Put it in the fridge!
07:14Go!
07:14Go on, get on with it!
07:18Okay, hate to be the bearer of bad news.
07:21That's 20 minutes gone.
07:24With the garlic butter for their keeves setting in the fridge,
07:28the red team move on to their parmentier potatoes.
07:32Parmentier potatoes, little cubes of potatoes,
07:35which they need to blanch in hot water first,
07:37and then fry in oil with lots and lots of rosemary.
07:41We've got to dice them into one centimetre cubes.
07:43I don't know what one centimetre is.
07:48This is stressing me out.
07:51Ginger is motoring ahead, cutting up her potatoes.
07:54She said to Katie about one centimetre square.
07:56Are you feeling confident about the one centimetre?
07:59No!
08:00We need to end up with 400 grams of these squares.
08:05Katie doesn't quite understand that visual reference.
08:07Please help me, Grace.
08:10I don't know who would be bothered
08:12trying to do one centimetre square potatoes.
08:17Do you know who wants that?
08:18John Turow.
08:19Yes, he does.
08:20That's who wants those potatoes.
08:21He's awkward.
08:25Right, come on, Katie, we've got to move.
08:27Yeah, I know.
08:28This is 400 grams.
08:29Show me what you've got.
08:31I think 90 times.
08:31Right, you need more.
08:32You definitely need more.
08:34Right, I'll be quick.
08:36Katie is falling behind.
08:37She got a real attack of the nerves
08:39during chopping the potatoes.
08:42Ginger really needs to suss that Katie isn't at the same speed.
08:46How are you getting on?
08:46Are you nearly there?
08:47No.
08:48What we've got from Ginger is potatoes at one centimetre cubes.
08:51And a lot of them, what we've got from Katie
08:54is potatoes of various sizes
08:56and not very many potatoes at all.
08:58How many grams you got?
08:59130.
09:02I've done them way too small.
09:04We've got to move on.
09:05We've got to move on.
09:06OK.
09:07I'm concerned the plates are going to look very, very different.
09:12What the hell?
09:15Ugh, what the hell is that?
09:18Over on the blue team,
09:19the potatoes are on for the mash
09:21and they can finally start to make their all-important sausages.
09:25You need to oil the tube first.
09:27There's a business phrase that said,
09:30let's not ever look how the sausage is made.
09:32That's because making sausages is an ugly business.
09:36The sausage skins lying in a bowl really are not appetising.
09:39You need to load it onto the machine
09:41and then let the pork fill it up.
09:44OK, so you find the little opening.
09:48Oh, yeah, finally opening.
09:52My macho image gone right out the window, let me tell you that.
09:55Stop being such a boy.
09:57Come on.
09:59Add the ground meat and push it down
10:02until it reaches the end of the casing.
10:04You're having a laugh, mate.
10:06I mean, this is one of the most surreal moments of my life so far.
10:11Right, meat is going in as we speak.
10:16Oh, yeah, it's coming through.
10:18Are they meant to be, like, stuffed to the brim?
10:26If they could listen to each other and get the dimensions right,
10:30they can get the sausages to be of an equal size.
10:32That is so important here.
10:39How's it going?
10:40It's going all right.
10:41All right, all right.
10:42How about you?
10:42It's really strange, but not anything I thought I'd ever do.
10:48If they haven't got enough meat inside the casing,
10:51it'll start to just look so unappetizing.
10:53I'm a little bit concerned about this task.
10:56Uma, oi, oi!
10:57What the hell?
10:59So how are we going to tie these into sausages now?
11:02Um, I haven't got there yet.
11:04You haven't got there?
11:05OK, I'll wait for you, mate.
11:06Oh!
11:07Is this right?
11:09Oh, well, they're very different from Anthony's, that's for sure.
11:12So I need to thin it out?
11:13Yeah.
11:14I'm doing three.
11:15How many are you doing?
11:16I'm doing three.
11:17Three.
11:17Yes, mate.
11:19I think the sausages are good.
11:20They've come out looking so...
11:22sausage-like.
11:24You must be proud of that.
11:25I'm so proud.
11:26I mean, not so much this one.
11:31Red team, blue team,
11:33you are halfway, 30 minutes gone, 30 minutes left.
11:36We've really got to get this chicken in the oven soon, Katie.
11:40Lightly flatten it with a rolling pin.
11:42Rolling pin, yeah.
11:43I guess to get it all to the same thickness.
11:46Right, yeah.
11:48Lightly.
11:48It says lightly.
11:51The chicken's bashed out.
11:52They need to fill it with as much butter as they possibly can.
11:56How much of the butter?
11:58Maybe, like, that much.
12:01What are you saying about that?
12:02Like this.
12:03Yeah, about that, yeah.
12:04Yeah.
12:05OK, it's on the chicken.
12:07Close it all up.
12:08Seal the actual meat itself
12:09so the butter doesn't ooze out.
12:11Then breadcrumber.
12:14They have to now motor.
12:17Flour, egg, breadcrumbs, egg, breadcrumbs.
12:21Flour, egg, breadcrumbs.
12:24Egg again, breadcrumbs again, frying pan.
12:27OK.
12:27Yeah.
12:29I'm nervous about time,
12:30but we're going as fast as we possibly can,
12:32so, you know,
12:33time is an abstract concept.
12:36It's made up by some Romans or someone years ago.
12:40Maybe I am stressed.
12:45How are we getting on, Ginge?
12:47I'm covered, and I'm going to go into the frying pan.
12:49Yeah.
12:49You ready?
12:4925 minutes to go.
12:54I really hope those chickens are going to be ready in time.
12:56We're just on the edge now of success or disaster.
13:01Kiev, don't die on me.
13:03My Kiev...
13:05Can we...
13:06How do you...?
13:07My Kiev is looking pretty good,
13:09if I do say so myself,
13:11but I don't know if it's going to match our gingers,
13:14so...
13:15..that's part of the challenge.
13:17I think that's going to sit in there
13:21until we run out of time.
13:24Blue team, your sausages aren't on yet.
13:26Gravy's not done yet.
13:27Still got mash to make.
13:30Yeah, I think we should put the sausages on now.
13:34Anthony?
13:36Anthony, let me know whereabouts you are now.
13:40Anthony?
13:41Yes, chef?
13:44What the hell?
13:45He's just so erratic.
13:48Uma's giving instructions
13:49whether Anthony's listening.
13:51Is it anyone's guess?
13:52Right.
13:53Sausages are on.
13:54OK, the onion gravy.
13:56Stir in the flour.
13:58Into the...
13:58Into the onion gravy, yeah?
13:59Yeah.
14:00After about one to two minutes,
14:01add all of the bottle of the beef stock, OK?
14:04All of it?
14:04Yeah.
14:05Just random, innit?
14:06That gravy needs a good amount of time
14:09to boil up,
14:10to thicken,
14:11and then to be seasoned really, really nicely.
14:13Add one teaspoon of Worcester sauce.
14:18We want a lovely, rich onion gravy,
14:21not a wishy-washy, thin gravy.
14:24What does worry me, though,
14:26is that Uma's onions are just thinner,
14:29so therefore they're caramelizing.
14:31Anthony has really large chunks of onion.
14:35If that onion gravy has huge, raw chunks,
14:38it'll be inedible.
14:39What we're saying about the mash, Uma,
14:41is that...
14:41How is that looking?
14:42I think we should just focus on cooking the sausages
14:45and getting the gravy,
14:45because the mashed potato won't take long.
14:48Ten minutes left.
14:51Yotes.
14:52We need to be thinking about making John and I happy,
14:55or at least less frightened.
15:00All we can do is try,
15:01and hopefully we are trying.
15:07Ginger, how you doing?
15:08Chicken's in the oven,
15:09potatoes are in the pan,
15:10we've got to do the mayo,
15:11and we've got to do the lettuce,
15:12but I think we're getting there.
15:14So, we're going to do three tablespoons of mayonnaise.
15:18Three tablespoons of mayo.
15:20Yeah, one small garlic clove.
15:22One small garlic clove.
15:24So, are you using all this?
15:25Yeah, finely grated it, sir.
15:27My potatoes are getting quite brown.
15:29Are they?
15:30But I have a feeling they're a bit smaller than yours.
15:32Right, OK, OK.
15:34OK, so now potatoes, Anthony, yeah?
15:37Add 50 ml of cream, 50 ml of milk,
15:40and then salt and pepper to taste.
15:42How's yours looking, Anthony?
15:43Mine's looking like bonnet de douche, mate.
15:45What does that mean?
15:46It means shower cap.
15:48Yay!
15:50What are we doing here?
15:53So, we're frying some lettuce grates.
15:56First time?
15:57First time we've fried a lettuce.
15:58Is hot lettuce something that you've never thought of?
16:01Never thought of it.
16:03Five minutes, everyone!
16:05Five minutes!
16:07Are your peas cooked, blue team?
16:09There's no...
16:10There's nothing on here for peas.
16:11But you've got peas on your bench.
16:14What the hell is going on?
16:16Put on another pan.
16:18And put some peas in there with a knob of butter.
16:20And then chop some mint.
16:22Peas are in. Peas are in, mate.
16:24Both teams have to get it onto a plate,
16:26and those plates should look exactly the same as each other.
16:29That will take time, and that will take communication.
16:32Yeah, it looks really saggy, my lettuce.
16:34That's fine.
16:34It doesn't want to...
16:36You do all your mayo.
16:40Just, it's, uh, fill the ramekin to a centimetre less than the top.
16:44OK.
16:44I mean, I'm great with centimetres, but we'll give it a go.
16:48Just put, like, a large dollop in the centre of the plate.
16:51And...
16:52So, where's the lettuce on the plate?
16:56I'm the mayonnaise.
16:58Yeah.
16:58This is potatoes.
16:59Yeah.
16:59This is lettuce.
17:00And then the chickens go in here.
17:02In the middle.
17:03On the top of the potatoes.
17:04Of the lettuce and the potatoes.
17:05On top of the potatoes.
17:06On top of the potatoes.
17:09How do you want the sausages, chef?
17:12Um, like this.
17:13Three sausages?
17:14Where are they, mate?
17:15Like this, OK?
17:17I'm just giving my chicken as long as I possibly can,
17:19because it was a huge piece of chicken.
17:21You've got 90 seconds, everybody.
17:2390 seconds.
17:24Well, I guess it's done now, then, isn't it?
17:30Start putting the onion gravy on top, OK?
17:32Just drizzle it all over.
17:3630 seconds, everybody.
17:38OK, here we go.
17:38Finish your touches, please.
17:40What are we doing with the peas?
17:42Just put them on the side that the sausage is on.
17:44What size?
17:45White or left?
17:46The opposite side to the sausages.
17:48Come on!
17:49Right there, yeah?
17:50I can't see.
17:52Ginge, the chickens on top of the potatoes.
17:54Put the fat side on the plate.
17:56Rightio, ladies and gentlemen.
17:58Time's up.
17:59All done.
18:02Ha!
18:06I can't believe I've done that, actually.
18:08I actually think it looks really good.
18:11Oh, I'm excited.
18:13Love working as a team.
18:14Love being shouted at.
18:15And I just hope John and Grace like our team effort.
18:19I did enjoy that.
18:21It was fun.
18:22But the potatoes just fudged me over.
18:26To cut open the chicken and the garlic butter comes pouring out of it,
18:30as if it's desperate to be eaten.
18:31And that's what I'm really open for.
18:33I'm very excited to welcome the red team.
18:38It's mashed in.
18:40Oh!
18:40All right.
18:42Hello.
18:42Hello.
18:43What I love is that we have two plates here that are quite similar,
18:54considering one of you is very confident and the other not.
18:58Obviously, somebody was instructing very well and someone listening.
19:02All righty-o.
19:04Ginger.
19:06Please, please.
19:11Oh, God.
19:12A little bit of ooze.
19:14When I saw the lack of garlic butter inside, I thought, where's it all gone?
19:26But when you start to eat it, the chicken for me is absolutely bang on.
19:31It's soft.
19:32It's delicious.
19:33And if you're lacking garlic here, oh, my gosh, your mayonnaise.
19:38There's enough garlic in that mayo to stun a donkey.
19:42And I love it.
19:44You've then got this lovely braised baby jam.
19:48Really delicious.
19:50We have got one centimetre cubes of potatoes here, Ginger.
19:53Yay.
19:54Wonderful amount of rosemary going through it.
19:56That's very, very good.
19:57Your potatoes could just do with a little bit more heat.
20:00Let them go nice and crispy.
20:01Very good job, though.
20:03And I have to say, great direction.
20:06Love the detail.
20:09Katie.
20:10Mm-hmm.
20:11Shall we do an ooze test?
20:13Yeah.
20:15It's very juicy.
20:17It seems to come through here.
20:18Look.
20:19Look.
20:25The butter inside, we haven't got an ooze, but somewhere or another, it's gone into the chicken flesh.
20:31That means it's got the flavour of the garlic going all the way through that perfectly cooked piece of chicken.
20:36Potatoes, some of them are lovely and crispy, but measurements in centimetres aren't something that you understand in any way.
20:42Your lettuce has been stewed a little bit too long, however, it's still buttery and delicious.
20:53I love your spin on this mayo.
20:56It's far, far less aggressive than what Ginger served us.
21:00If that was Friday night dinner at your house, I would be really impressed.
21:09Hey!
21:10Woo!
21:10Well done, James.
21:17Well done to you.
21:18That was hard.
21:19He was an excellent manager, I must have said.
21:22I think overall, they liked it.
21:25Yeah!
21:26Mine had some bad bits to it, let's be honest.
21:28So did mine.
21:29I nearly choked them with the garlic.
21:30Fluteen, bring your food up.
21:36LAUGHTER
21:38I've got to say, as far as the plates go, peas are in the same place, mashed potatoes, three sausages each, on a mound of mash, onion gravy.
21:56Smells great.
21:57Let's do Uma.
21:59Yay!
22:00Good luck, mate.
22:08The sausage is well made.
22:11The thicker part of the sausage is still lovely and juicy, but the ends are going slightly dry.
22:16Rich gravy, good amount of mustard in the background, wonderful warmth from that.
22:20Your onions, they've been caramelised really, really well, so they're nice and sweet.
22:24You've got a good palate.
22:25You know what good food tastes like.
22:28Yay.
22:29Lovely, silky, buttery, creamy, seasoned potato.
22:33Pomp puree, even.
22:35Considering the peas were an absolute afterthought, you pulled something from nothing and you completely delivered.
22:42Anthony.
22:43Anthony.
22:43Yes, sir.
22:51Your sausages are really lovely and plump.
22:54They're great.
22:55Wow.
22:55Nice bit of colour on the outside, but you've used a load of sage in there.
23:00It's completely different from what you were instructed by Uma.
23:03Your peas are fantastic.
23:05You've got a good amount of mint through there, lots and lots of butter.
23:08I think it's a great job, Anthony.
23:09I think your sausage is fantastic.
23:11Thank you, John.
23:12Anthony, thank you for letting me watch you make sausages for the first time.
23:17I will never forget this day.
23:19They're really beautiful, professional-looking sausages.
23:23Wow.
23:23You haven't made onion gravy, because there really is very little gravy in there, and the onions aren't really cooked.
23:33They're kind of raw.
23:34The potato, however, is delicious.
23:37Silky, and it's buttery, and it's seasoned.
23:41Very good.
23:45Love that challenge.
23:46I'll do that challenge every day of the week, and twice on Sundays.
23:49Yeah.
23:50I absolutely love it.
23:51I've never made sausages before, and I don't really want to make them ever again in my life.
23:56But, yeah, it was really good.
23:57Really, really happy with their comments.
24:03What a cook that was.
24:05What an experience that was.
24:07Well done, everyone.
24:09Well done, team.
24:10Well done.
24:11I really didn't think that anybody would make sausages first time.
24:15Those two dishes were nearly identical.
24:18Uma's sausage is not quite as plump.
24:19Anthony's sausage is fantastic.
24:21Incredible.
24:22The red team, I think, did very, very well.
24:25Chicken was cooked really nicely.
24:26Not enough ooze, but both of them well-flavored.
24:30I'm sorry, but I'm loyal to my ginge.
24:32I think we were best.
24:35Even though I had a saggy lettuce.
24:37I think we've got ourselves four fantastic celebrity cooks, and I hope they take some of those tips and tricks and put them into what they're doing next, because it's gloves off and there are only three semi-final places.
24:50And we're looking for semi-finalists.
24:52And we're looking for semi-finalists.
25:05And we're looking for semi-finalists.
25:19A big day in the MasterChef kitchen, and so we've invited in three special guests who are going to taste your food today and help Grace and I make a decision.
25:29We have finalist, Danny Jones, Celebrity MasterChef champion, Angelica Bell, and winner and my wife, Lisa Faulkner.
25:42Oh, God!
25:46Unfortunately, you won't get the chance to marry John.
25:49I'm so sorry about that.
25:50This one's taken.
25:53Two courses.
25:55One hour and 15 minutes.
25:57At the end of this, sadly, one of you will be going home.
26:02Ladies and gentlemen, the pressure's on.
26:05Let's cook.
26:11I'm nervous.
26:12But we're here, and this is what it's all about, baby.
26:19I'm trying not to play it safe.
26:21I'm trying to do something a bit challenging and different for me.
26:26And I just hope I can pull it off.
26:29Ginger, always impressive.
26:31Cooking up a storm and doing it through double eyelashes.
26:35We're seeing food with real detail.
26:37She is truly ambitious.
26:38I really, really want a place in the semi-final.
26:46I very much have that little competitive gremlin on my shoulder, and it's time to serve it some dinner.
26:52I am cooking crab ravioli with lemon butter, and then I'm cooking herb and mustard crusted lamb with smashed potatoes, balsamic onions, and a mint sauce.
27:06Ginger, you always give yourself a lot to do.
27:09It's really impressive.
27:10Yeah, and I think I'm just desperate for attention.
27:12Do you think that might be it, Grace?
27:14Darling, we all are.
27:15What's the inspiration here, Ginger?
27:17The inspiration is my partner, Viv.
27:19These are their favorite foods, crab and lamb, so I'm cooking this for them.
27:26Viv and I met over ten years ago.
27:29We were both performing in a nightclub, and we've kind of been joined at the hip ever since.
27:35So, there is added pressure in the kitchen today.
27:40Ravioli pasta is perilously hard.
27:43It has to be thin and delicate, gorgeous parcels.
27:46It can't fall apart, but it can't be too thick either.
27:49Lemon, crab, and inside that filling of the ravioli, there's mascarpone, there's chili.
27:56The filling needs to be robust and really highly seasoned, because the pasta is bland.
28:00I'm going to get something here.
28:03Rack of lamb, roasted mustard across the top, a herb crust.
28:07Pink lamb all the way through, please.
28:10Okay.
28:11She's given herself a lot of work to do.
28:16I'm feeling strangely relaxed.
28:18I don't know if that's a good or a bad thing, though.
28:21Uma, she's an unflappable thing.
28:25Creative food without haggis.
28:27Those wonderful flavors of Nigeria she grew up with.
28:30I wanted to absolutely go for it.
28:33I am making a tuna tartare with avocado.
28:37Why tartare?
28:38It's always my go-to starter in a restaurant.
28:41Is there any part of it that's going to be cooked?
28:42Like little crisp breads or toast?
28:45No, there's not.
28:47Right?
28:48The next course.
28:49Lamb kebab is always the first thing I want when I've been away.
28:52It was literally the first thing I got when I came back from Love Island.
28:55So I'm doing like a deconstructed kebab.
28:57I'm going to do lamb and I'm going to do whipped feta and a grilled onion and some chickpeas.
29:04Bread?
29:06A cabbage salad.
29:07Do you think the dining room will perceive you as pushing yourself enough?
29:12I hope so.
29:13I mean, I'm not sure now.
29:14I'm a bit concerned about the not cooking part, which wasn't really...
29:17Which wasn't really on my mind.
29:20A tartare should be chopped small enough that it's delicate and edible.
29:27Alarm bells have gone off me right away because she's slicing it into rather large chunks.
29:33This isn't tartare.
29:34It's just chopped.
29:35I don't mind that she's not cooking as long as we get her the flavours we want.
29:40The salt is for the soy, the acid of lime.
29:44Avocados without any seasoning are just a bit bland.
29:47I hope she's really generous with that seasoning.
29:50Main course, I like the idea of this deconstructed kebab.
29:54The flavours of marinated lamb.
29:57Then there's spices like cumin and coriander, so it's going to be really vibrant.
30:02Whipped feta, really, really salty.
30:05But where's the bread?
30:07Something lovely and soft to mop up all the juice.
30:10If I get it right and it tastes how it tastes when I tried it,
30:13then I hope it will be enough to keep me in the competition.
30:16And hopefully to the crown.
30:22Seasoning, anyone?
30:24Katie's a great cook, but she is a bag of nerves.
30:28She cooks crowd-pleasing food.
30:30Food that we love to eat.
30:32What Katie's got to do is just believe in herself and go for it.
30:35There's been some wobbles on the way,
30:37but I am really proud of myself and I don't give up.
30:41I'm an all-them gal, so I am going to keep fighting
30:44and I genuinely really want to be in the semi-finals.
30:48Katie, how's it going?
30:50We're having posh cheese on toast, guys.
30:53No, there's more to it than that.
30:55I am cooking a courgette, basil, chilli, ricotta,
31:00parmesan, pancetta, bruschetta.
31:04OK.
31:05Try and say that after a glass of wine.
31:09I love that Katie's got six or seven ingredients going on
31:12in this bruschetta topping,
31:14but the whole point of bruschetta is that the bread remains crisp.
31:17Just rubbing a bit of garlic on the toast to give it more flavour.
31:23I do worry that this could just end up like sludge on the top.
31:29And then for main course?
31:30Main course is seafood linguine.
31:32I went on a trip to Venice with my pal Lisa George.
31:35She played my auntie on Corrie
31:36and I just remember being on the seafront
31:39and just having this seafood linguine,
31:42so I just want to recreate it
31:43because it kind of reminds me of her.
31:44You've never made linguine before?
31:46I have at home practising for this,
31:48but otherwise, no.
31:50I'm partial to a spag bol grace.
31:52This is on a higher tier.
31:56Linguine like spaghetti,
31:58but really, really fine and flat.
32:01It's one of the most difficult pastas to get right
32:03because it clumps together very quickly
32:05and it cooks in a matter of seconds.
32:09She's making us a sauce.
32:10In there, she's got mussels,
32:12she's got prawns, she's got crab.
32:14Those prawns can't be overcooked
32:15and I don't want undercooked mussel.
32:17Those mussels need to be open and vibrant.
32:21You're not feeling just Grace and I today,
32:23you're feeling three invited guests.
32:24How's that feel?
32:25I'm nervous about that.
32:27You feel like my mum and dad in the kitchen,
32:29they're strangers.
32:33I'm calm,
32:36but I'm not.
32:40Anthony is pure joy to have in the kitchen.
32:43He's funny, he's happy when he cooks.
32:46His love of Greek food
32:48has shone throughout the competition,
32:49but it's now for him to show a bit of detail,
32:52to just calmly go about the task.
32:56Anthony, Duncan only made it to a quarter-final.
32:59Yes.
33:00Simon didn't make it to a quarter-final.
33:01No.
33:02You are up for a semi-final.
33:04I'm so up for a semi-final.
33:06I've never gone to do anything on my own in my life
33:08and I've never won anything,
33:09so if I can get to semi-final,
33:11I've beaten the boys and I've done so well.
33:13What are you going to cook for us?
33:14I've put my own little spin on prawn,
33:16coconut, curry,
33:18with my own sort of pillow rice on the side
33:20and the dessert is an old-school chocolate souffle.
33:24With the souffles,
33:25do you need them to all rise?
33:27Yeah.
33:28She's here all week, ladies and gentlemen.
33:30One for the money and the green rise,
33:32it's true for the love that you're denying.
33:35All rise.
33:37All rise.
33:38All rise.
33:39Anthony's souffle
33:40needs to be a light,
33:42fluffy,
33:43spectacular souffle.
33:45It's looking good, man.
33:46It's looking good.
33:47I'm folding it.
33:48Texture on the top,
33:48but then almost collapsible
33:50the moment you start to put it to your mouth.
33:52A good souffle
33:53is a thing of beauty.
33:56Main course,
33:57prawn curry.
33:58He's using coconut cream
33:59and coconut milk.
34:01That means it could be sweet.
34:03I hope he's got a balance there
34:04of lots and lots of decent spices.
34:07It's added pressure
34:08to cook for a previous finalist,
34:11but I just hope that
34:12some of them like to lose music
34:14and don't judge me on a...
34:15Don't judge me too much
34:18on the food.
34:29I want to see
34:30some MasterChef magic today.
34:31I want to see a little bit
34:32of something that I go,
34:33I'm really excited.
34:34I want to eat the winner's food today.
34:38My expectations,
34:40they're always quite high,
34:41but I just love good food
34:43and when it's cooked with love
34:46and confidence,
34:47then it should taste good.
34:50Cooking for guest judges
34:52is insanely stressful.
34:56It's your peers
34:57and you don't want those people
34:58to be like,
34:59oh my goodness,
35:00that food was rubbish
35:01because we remember.
35:05Cheers.
35:06Cheers.
35:10Ginger,
35:11you've got 15 minutes
35:12on that first course.
35:13Okay.
35:13We're all right.
35:14We're all right.
35:16Crab ravioli
35:16with lemon butter.
35:17I think that sounds
35:18incredible.
35:20This guy's got a little hole in
35:21so he might not make it
35:22into the pan.
35:23You've got to make sure
35:24it's rolled out thinly
35:25and you seal it
35:27because nobody wants
35:28their crab crawling out.
35:31Right, come on,
35:31come on,
35:32come on,
35:32come on.
35:33Let's go.
35:35I love you all.
35:37You are my children.
35:38Don't explode.
35:41What you don't want
35:42is big heavy ravioli,
35:43do you know what I mean?
35:44You want it to be light
35:45and fresh.
35:46Fingers crossed, Ginger.
35:48Ginger.
35:49Yep.
35:49You've got three minutes.
35:51Okay, great.
35:51How's the ravioli?
35:52Yeah, they're good.
35:53They just need
35:54another minute or so.
35:55Don't overboil them
35:56because they'll start
35:56to fall apart.
35:57Okay, I'll take that, John.
35:58A little bit of sauce
35:59on each one
36:00before they go on the plate.
36:02Look at that.
36:03They are lovely and plump.
36:04Yeah.
36:04Oh, I hope so.
36:07Ginger, what's going
36:08on this ravioli?
36:09I've got lemon zest
36:10and then this parsley crisp.
36:12Ginger.
36:12Yes.
36:13Showtime.
36:17Somebody has worked
36:19in a restaurant.
36:21That's impressive.
36:26Hello, friends.
36:27Hi, Ginger.
36:28Nearly.
36:30That was nearly
36:30a disaster right there.
36:32I love this pink jumper.
36:34Oh, that looks good.
36:36I have cooked
36:37crab ravioli
36:38with lemon butter.
36:40I hope you enjoy it.
36:41Thank you very much.
36:42See you.
36:43See you.
36:43Bye.
36:44Yeah.
36:44It tastes amazing.
36:50The pasta's cooked
36:51really well.
36:53Al dente.
36:54Nice and thin,
36:54not too thick.
36:55The crab is buttery.
36:57It's zingy.
36:58The marriage of the chili
37:00and the lemon
37:01just packs a punch
37:03in your mouth,
37:04but it's not too much.
37:05It's really delicate.
37:06Ginger, you can see,
37:08is someone who's
37:09meticulous to detail
37:10and that's what's been
37:12presented on this plate.
37:13It is an impressive dish
37:15and I love the buttery sauce
37:17over the top
37:17and I love
37:18the sharp burst of lemon.
37:20A great filling of crab,
37:21a little bit of chili
37:22heat in the back
37:23of my throat,
37:23that's actually
37:24a really good dish.
37:27Okay, Ginger,
37:28you've got 15 minutes
37:29on your next course.
37:31Oh, yeah.
37:33I love herb-crusted lamb.
37:36Smashed potatoes,
37:37onions and mint sauce,
37:39you've got everything,
37:40a lovely rich dish.
37:41You guys are okay,
37:42are you?
37:43Right, let's start plating.
37:46Smashed potatoes,
37:47I would love them
37:47to be crispy on the outside,
37:49a little bit of skin,
37:50and soft on the inside.
37:51I can hear the crispiness
37:53as they're coming
37:53off the paper.
37:55Lamb now.
37:56Moment of reckoning, Ginger.
37:58Ha-ha.
37:59You want to get
38:00some lovely crust
38:01on that lamb
38:01and packed with flavour.
38:04Is it cooked?
38:07Ooh.
38:08That's how I like it.
38:11Make it look smart.
38:15Okay.
38:16Off you go.
38:18Thanks, Ginger.
38:19Thank you so much.
38:20Hello again.
38:26Hello.
38:27Hello.
38:27You're welcome.
38:28Yum.
38:30For your main course,
38:31you have herb and mustard-crusted lamb
38:33with smashed potatoes,
38:35balsamic onions
38:36and mint sauce.
38:38Thank you very much.
38:39Enjoy.
38:40If you told me a few weeks ago
38:52that I would have been able to do that
38:54in the time today,
38:55I would have absolutely laughed in your face.
38:58So, whatever happens in the competition,
39:01I'm really happy with how it went.
39:03My lamb is cooked beautifully.
39:07The crust on it is beautiful.
39:09The flavour of that mustard and those herbs
39:12is so fresh on that gorgeous, rich lamb.
39:16Potatoes are insane.
39:17They're crispy.
39:18I really enjoyed these little caramelised onions.
39:21The mint sauce, it's got acidity.
39:24It works really well with the lamb.
39:26This is delicious.
39:27Absolutely delicious.
39:29All the flavours complement each other
39:30and I'm really impressed.
39:33Huge amount of skill from ginger.
39:34That lovely, sweet pink lamb cooks beautifully.
39:38It's decadent.
39:39It's buttery.
39:40It's herby.
39:41It's salty.
39:42It's all the good things.
39:45Uma, you ready to go?
39:47I think so.
39:51I have eaten some amazing tuna tartare.
39:54It's nice and light,
39:55but it has to be prepped right.
39:56I'd like my tuna quite finely chopped.
40:01You want to have some soy, sesame.
40:03Because there's not much cooking involved,
40:05you've got to bring it.
40:06When we put it in our mouth,
40:07it's got to hit straight away.
40:10Two minutes left.
40:11Don't you worry, guys.
40:12I think I've got this.
40:14Hurrah!
40:15This is a confident rumour.
40:16I know.
40:18This is it.
40:18This is it?
40:19Yay.
40:20OK, take the plates.
40:22Good luck.
40:24Well done.
40:26That is an enormous tartare.
40:28Tartare has meant to be delicate.
40:30Hello.
40:32There we go, guys.
40:34Oh, lovely.
40:36So, for you guys today,
40:38I have cooked an Asian tuna tartare
40:40with, like, an avocado bed.
40:42Enjoy, guys.
40:43Thanks.
40:43Thanks.
40:44Usually in a tuna tartare,
40:53it's either slices or small cubes.
40:56This has got quite chunky bits of tuna.
40:58And she's marinated that tuna
41:00in some soy and sesame.
41:02But it definitely needs a bit more.
41:04I actually can't taste what it is.
41:07If you are going to do something simplistic,
41:10you've got to go for those flavours.
41:11It's such a shame because it's sort of,
41:13you take a bite and then it just fizzles out.
41:16That bed of avocado,
41:17it's just maybe a bit stodgy.
41:20It's not as refined as I would like it to be.
41:23She's chopped it as if she's chopping
41:25stewing steak to her into a stew.
41:28That fish itself needs more marinade.
41:31It just doesn't have the flavour.
41:36Uma's main course is lamb kebab.
41:39Another lamb dish.
41:40Yum.
41:40Something I would eat at three in the morning
41:43when I was 21.
41:45But I think it's going to be a bit different to that one.
41:47I want that lamb succulent, juicy, seasoned.
41:53Is there freshly made flatbread that it goes on?
41:56Because that will elevate it.
41:59Those onions are looking great, Uma.
42:01Thank you very much.
42:02I'm very, very impressed.
42:03Whipped feta, she won that lovely, light feta.
42:08You've got 30 seconds, Uma.
42:09Well, we've got this.
42:11Go.
42:13I think they look good.
42:14Happy with that?
42:20Yes, I think so.
42:21Good.
42:22They're waiting for you now.
42:24Go, go, go.
42:25Chickpeas, quick.
42:27That's it, though.
42:28It's the last thing.
42:28Just a couple pomegranate seeds.
42:31Done?
42:31Done.
42:32Go.
42:33I have made you guys a deconstructed kebab.
42:45So it's lamb with a grilled onion with pistachio and pomegranate,
42:50whipped feta, and then a red cabbage slaw, and some chickpeas.
42:55I can breathe.
42:55That's it.
42:56Done.
42:57Done.
42:57Thank you so much.
42:58You're welcome.
43:03The lamb is cooked beautifully.
43:08There is a sweetness to this pistachio caramelised onion.
43:13It's delightful.
43:14The chickpeas, they're sort of toasted slightly.
43:17We've got those pomegranates that are just sitting on that whipped feta,
43:21which is giving it that sweetness.
43:22I love what she's put on that lamb.
43:24A little bit of cumin, you've got a bit of smokiness,
43:27but there's no flatbread, which is a shame.
43:30So that is a beautiful piece of lamb cooked to absolute perfection.
43:36And that onion, delicious.
43:38There's so much vinegar in that red cabbage, it's harsh.
43:41Almost burns my tongue.
43:42And it needs a big piece of bread.
43:45I feel relieved.
43:47I think today is the day that I felt the most pressure,
43:49even though I still may have come across relaxed.
43:51I wasn't feeling it on the inside today.
43:53How are we doing there, Katie?
43:58We're nearly there.
44:00I just want to dry off these courgettes
44:02because I don't know if they're a bit oily.
44:03OK.
44:06Well, Katie is serving up courgette, basil, chilli and ricotta,
44:10pancetta, bruschetta.
44:11Lovely.
44:12Nice flavours.
44:14People sort of think of it as a piece of toast with some things on it,
44:17but it really should be a celebration of what's on top of it.
44:22If you get it right, lovely crunch to the courgette.
44:26The chilli, obviously, beautiful.
44:27Ricotta's very creamy and light.
44:29And then, obviously, the pancetta's going to bring that salt
44:30and awesome flavour.
44:34OK, you've got about 60 seconds.
44:36All right.
44:37What's going on over the top?
44:38Chilli oil and a bit of parmesan.
44:41Go on, then. Quick, quick, quick, quick.
44:43Let's hope it tastes good, eh?
44:44Yeah.
44:44Are you happy with that, Katie?
44:46I've done it.
44:46Yeah, I am, actually.
44:48Good.
44:48You need to get back for your linguine.
44:49Off you go.
44:50Let's go.
44:57Hello.
44:58Hi.
44:59How are you doing?
45:00Good.
45:01How are you?
45:02I'm all right.
45:05This is courgette, chilli, ricotta, parmesan, pancetta, bruschetta.
45:13All right, enjoy.
45:15Bye.
45:17I don't know about you, but, woo!
45:19My bread is soaked in garlic.
45:22I'm like, woo!
45:24But it tastes nice.
45:26I think the flavours are all really nice.
45:29It's just overpowered with the garlic,
45:32which I don't mind because I really like it,
45:34but it sort of doesn't let anything else sing, really.
45:36Mmm, the courgettes, brilliantly cooked.
45:39And when I've taken them off, they taste great.
45:43I love garlic, but it's just too much.
45:46The bread is still crisp and crunchy and seasoned beautifully.
45:50We've got a spice from that chilli.
45:52We've got saltiness coming from that cheese.
45:54We've got a little bit of smokiness coming from that pancetta
45:57and sweetness coming from the courgette.
45:59I really like this combination of flavours.
46:03Katie!
46:05Eight minutes on your linguine.
46:07OK.
46:08Oh.
46:10Thank the Lord.
46:11All right, so Katie's main is a seafood linguine.
46:16I love it.
46:16I'm all over it.
46:18You don't want to overcook your fish,
46:20and you have to know that there are certain bits of fish
46:22that maybe take slightly longer than others.
46:27The stress.
46:29I'd be intrigued to know if Katie is making her own pasta.
46:33Fresh pasta.
46:34It does elevate it massively.
46:35You can tell the difference.
46:38OK, where are we?
46:39Linguine and sauce.
46:40Linguine is very much nearly done.
46:42You've got two minutes, Katie.
46:43OK, thank you.
46:44Get on the plate.
46:47How's it looking?
46:48How are you feeling?
46:49I feel a bit stressed, Graves.
46:52But we're doing it.
46:53But I'm doing it.
46:53We haven't left.
46:54No.
46:56I love you, Mum and Dad.
46:58You're very helpful in the stressful situation.
47:01You've got 60 seconds.
47:03I'm just going to have to chuck it on.
47:06Done?
47:07Yeah.
47:08Off you go.
47:08Right, let's go, shall we?
47:12Go on.
47:13There you go.
47:16So I have made for you seafood linguine with mussels, prawns and crab meat with a bit of parsley on top and white wine.
47:25Thanks, Katie.
47:31You've got to hand it to Katie.
47:33She's cooked her own pasta and it's delicious.
47:36The seafood hasn't been scrimped on.
47:39I've had about six prawns.
47:40There's mussels in there.
47:41Prawns are cooked brilliantly.
47:42Yeah.
47:43Really nicely cooked.
47:44Crab tastes amazing.
47:45It tastes good.
47:46It's a really nice, fresh tomato sauce and I think it's really light.
47:52It's a really nice plate of food.
47:55She's made her own pasta.
47:56She's made a really good sauce.
47:58The prawns are cooked nicely.
47:59They're cooked all the way through.
48:01It is a tasty thing.
48:02I didn't smash it out of the park, but I've just made pasta.
48:08Who else can say that?
48:10Quite a lot of people, but not many people I know.
48:17Anthony.
48:18Yes, sir.
48:19Eight minutes on your first course.
48:20Got you.
48:23Prawn curry can be spectacular.
48:25It's all about that flavour, the coconut, the spices mixed together.
48:30It wouldn't be me if I wasn't worried.
48:31You just don't want it to overcook.
48:33I want to have a prawn curry where the prawns can take on that lovely spice.
48:39Also, the pilau rice.
48:41It can't be soggy and it can't be crunchy.
48:44It's got to be perfect.
48:46Two minutes, Anthony.
48:47Here you go.
48:49Great.
48:49Good job.
48:50Next one.
48:51Hopefully we won't be feeling blue when we finish it.
48:56Great colour.
48:57Thank you, John.
48:57It's like watching a completely new person.
49:02Where did the cheeky chappy Anthony Costa?
49:04He's gone.
49:05Are you done now?
49:06There's nothing else to go on top.
49:07I'm ready to go.
49:08Are you happy?
49:09I'm really happy.
49:09Right, off you go.
49:10Come on, Anthony.
49:20What's happening?
49:22What's happening?
49:28Ladies and gents, what you have here is Costa's coconut curry with prawns on top, with coriander
49:34oil, and my own take on pilau rice.
49:37Enjoy.
49:38Cheers.
49:42I think Anthony has made an amazing curry sauce.
49:46It is velvety and it's sweet with coconut and that cardamom.
49:51The prawns are cooked beautifully.
49:53Really delicious.
49:54Well, Anthony promised his own take on the pilau rice.
49:57He's added star anise, there's cinnamon and turmeric in this, which you can really taste.
50:03It does take you on a sensory journey in your mouth.
50:06You know, the sauce for me is on the thicker side.
50:08The flavour's there.
50:10I just wish it was slightly less thicker.
50:12I could carry on eating this and just demolish it.
50:15That sauce and that curry is really delicious.
50:18The prawns go nice and crunch to them and they're cooked all the way through.
50:21Nicely done, Anthony.
50:24Anthony.
50:25What's up?
50:25What's the base of your souffle?
50:27It's chocolate, egg whites, bit of salt, bit of sugar, all ready to be piped up in the
50:33mannequin.
50:34What's it called?
50:35Ramekin.
50:35That one.
50:36Not a mannequin.
50:37Don't use a mannequin.
50:38It just come out of my mouth!
50:41For the quarterfinals, deciding to do a souffle is brave.
50:47I'm going to pop this in now.
50:50You've got to make sure that it comes out of the oven, it has that rise and it's beautifully
50:54soft and velvety when you break into it.
50:58You've got five minutes, Anthony.
50:59Yes, sir.
51:00How are our souffles?
51:02It just feels like they're not rising.
51:05You have to wait right to the last minute before you bring them up, aren't you?
51:07Yeah.
51:10Chocolate, mixed berries, whipped cream, what's not to love?
51:1490 seconds, come on.
51:16They are rising.
51:18Grace, look.
51:19Let's get it out.
51:23They've got a little judder, so they're definitely soft in the middle.
51:28Your desserts are ready, please.
51:29Go.
51:31Go, Anthony.
51:35Now, listen, right, this is my version of a chocolate souffle.
51:41You've got the cream there as a bit of an added bonus, but I'll get me coat.
51:46See you later.
51:47For someone who doesn't love chocolate desserts, this has got the right balance for me.
51:57It's like a lovely, delicious, hot mousse.
52:00I love that he's made a pudding and I applaud him for making a souffle.
52:05Mine is slightly overcooked and I don't want to say that it is because the flavours are delicious.
52:09It's not too sweet.
52:10It's really lovely.
52:12I've finished mine.
52:13Yeah.
52:14So, you know, I'm happy.
52:16I'd pay for it.
52:18Anthony has not really made a souffle.
52:20It's more of a chocolate pudding, but it's puffed up.
52:22It's difficult for me to criticise it as I push it into my mouth at a rate of knots.
52:27It's a very adult, bitter, dark chocolate used in absolutely the right amounts.
52:35Oh, thank God it's over.
52:40It was pressure, pressure, pressure.
52:42I hope I've brought to the table fun, laughter and some nice food along the way.
52:53Quarterfinal day in the Marsha kitchen.
52:55On the whole, I think we've eaten really well.
52:58So, best of luck, everyone.
53:00We all tried really hard and I'm proud of us all.
53:03Aww.
53:04Heat won 2025.
53:05Yay!
53:06One, two, three.
53:07Yay!
53:08Good luck, guys.
53:09Good luck.
53:11We've now tasted and we've heard the comments from the dining room.
53:14Their cook of the day was Ginger.
53:16And I think we agree.
53:18Ravioli filled with crab, nice and spicy, lovely lemon butter sauce.
53:22Ginger's lamb was outstanding.
53:24But those potatoes, I could have eaten them by the kilo.
53:28So, we've got ourselves our first semi-finalist.
53:31Uma's first course was more about assembly rather than about cooking.
53:34We had a tuna tartare, big, chunky blocks of tuna.
53:38It could have had a lot more finesse.
53:41It was meant to be vibrant and zingy, but it was very flat.
53:45But that lamb, really delicious.
53:48But I would have loved some bread with it.
53:51Katie really pushed herself.
53:53I personally loved that bruschetta.
53:56There was so much intention to pack a punch.
53:59But dining room found the garlic a little bit too strong.
54:02Main course, made her own pasta, showing off technique.
54:05Cooked mussels and prawns really, really well.
54:07Anthony's main course was a delicious curry with a subtle blend of spices.
54:14It was a lovely, hearty plate of food.
54:17His dessert, souffle of types.
54:18Not quite a souffle, but we all agree it was a tasty pudding.
54:22Now, we've got to make a decision, Grace.
54:24Who's it going to be?
54:25I really do want a place in the semi-final.
54:29I have worked my socks off.
54:30I've not got any left.
54:32And I tried my best.
54:35If it's my turn to go, I'll be devastated.
54:38Oh, man, I'm just getting started.
54:39I don't want to go home.
54:40I'm enjoying this experience a lot more than I expected that I would.
54:46I hope that what I've done today is good enough to secure me the spot.
54:50You four have done a brilliant job.
55:01But as you know, we've only got three semi-final places to give.
55:05And that does mean, sadly, one of you is leaving us.
55:09Our first semi-finalist is Ginger.
55:18Congratulations.
55:21Good on you.
55:24So that second semi-final place is going to Anthony.
55:32What?
55:33Yay!
55:37What? No.
55:38Wow.
55:43Thank you, foodpods.
55:47Our third semi-finalist is...
55:51It's you, Katie.
55:54What?
55:55Are you kidding me?
55:57What the heck?
56:00I'm sorry, Uma.
56:03I'm so sorry.
56:05Uma.
56:06Uma.
56:07Thank you so very much indeed.
56:09Love you guys.
56:10Love you, mate.
56:13I mean, obviously, it's disappointing when you leave.
56:15Everyone wants to win.
56:17But I'm so proud of myself.
56:19I'm going to go home.
56:20I'm going to have an espresso martini.
56:22Absolutely not cooking tonight, no.
56:23What is this in front of us?
56:31I think there's semi-finalists.
56:33Yes!
56:34Yes!
56:34Yes!
56:35Yes!
56:40Yes!
56:41So tough.
56:42So tough.
56:43I can't believe I'm a semi-finalist and I've beaten the boys.
56:46Yes!
56:46I'm still in shock.
56:50I'm absolutely shooketh.
56:51But I am so overjoyed to be here.
56:54I just can't believe it.
56:56Semi-finalist is pretty good, but I thought I was just coming here to have a laugh and enjoy
57:01myself and maybe learn a couple of things, but I'm starting to get my eyes on the prize
57:06a little bit now.
57:11Next time, five new celebrities.
57:14They are massive.
57:16They're just so big.
57:17Take on the challenge.
57:19Oh, God, look at that.
57:20Oh, no.
57:21Oh, wow.
57:22To become celebrity MasterChef champion.
57:25You've literally just invented a new pudding.
57:28What's a little regga in my...
57:30I've got no complaints.
57:33I like them a lot.
57:34I like them a lot.
58:00I like them a lot.
58:04I like them a lot.
58:05I like them a lot.
58:06I like them a lot.
58:07I like them a lot.
58:08I like them a lot.
58:09I like them a lot.
58:10I like them a lot.
58:11I like them a lot.
58:12I like them a lot.
58:13I like them a lot.
58:14I like them a lot.
58:15I like them a lot.
58:16I like them a lot.
58:17I like them a lot.
58:18I like them a lot.
58:19I like them a lot.
58:20I like them a lot.
58:21I like them a lot.
58:22I like them a lot.
58:23I like them a lot.
58:24I like them a lot.
58:25I like them a lot.
58:26I like them a lot.
58:27I like them a lot.
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