Celebrity Masterchef - Season 20 Episode 01
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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? What's this space?
00:08The celebrity MasterChef title.
00:11Each week, five new celebs face off against each other.
00:16Seasoning, anyone?
00:17For sure.
00:19It'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.
00:31Brand new kitchen, brand new celebrities,
00:34brand new judge, Grace Stets.
00:37I'm here.
00:38The bling's in the room.
00:39Let the competition begin.
00:42It's day one, and the first of this year's celebrities arrive in Birmingham.
00:57Taking their shot at the celebrity MasterChef title are award-winning actor and Corrie star, Katie McGlynn.
01:09Don't know why I get myself in these situations, but here I am. I am a thrill junkie, yeah.
01:14RuPaul's Drag Race champion, Ginger Johnson.
01:21I am a competitive person.
01:23And that frightens me because if it doesn't go well, I might just have to have a tantrum.
01:28Love Island reality star and influencer Uma Jamee.
01:33Being in the MasterChef competition is a crazy feeling. I honestly never thought I'd be here.
01:38Paralympic medallist turned actor, Gaz Chowdhury.
01:42Going into the unknown is nerve-wracking.
01:45You know, you're on the precipice and you're trying to just kind of lean over, but you can't see anything.
01:50And pop star from boy band sensation Blue, Anthony Costa.
01:55I feel nervous of them just looking at us sternly going, cook.
01:59And I'm like, what? What do I do? Where do I go? Who do I see? Help!
02:07It's every MasterChef, and we are back.
02:10The start of something truly fantastic.
02:13I haven't been able to sleep for weeks thinking about this moment here.
02:19I'm a feared restaurant critic. These celebrities can't know that I'm emotional.
02:27Welcome to Celebrity MasterChef.
02:32Now, I know you're all nervous. I know that I am.
02:35But I'm looking forward now to getting some really delicious plates of food.
02:40This, your first test, we call under the cloche.
02:45Underneath each of these cloches, there is a different ingredient.
02:49And we're going to ask you to come up and choose your cloche,
02:52and you'll have one hour to cook for us a dish,
02:55whereby whatever the ingredient is, it needs to be the star of the show.
03:01Frightened now, Anthony, are you?
03:03Big time, John. Big time, mate.
03:07Gaz, it's time.
03:11I'm vegan, so it's going to be interesting to see the kind of ingredients that I get.
03:16Can you reveal your ingredient, please?
03:21Chickpeas. Brilliant.
03:22I think there's no danger of food poisoning with chickpeas for you guys.
03:27Wonderful. If you go.
03:31Uma, it's time.
03:33Go on, go.
03:34I'm so nervous.
03:35I would like to say that my knowledge of food is good.
03:38I love food.
03:40But we'll see.
03:42What the hell is that?
03:47I honestly have no idea.
03:49Have you been to Scotland, Uma?
03:51Is it haggis?
03:53Never eaten that in my life.
03:54I don't know what I'm going to do with this.
03:56Uma, thanks very much indeed.
03:58Thank you, guys.
03:59Wish me luck.
04:00Love.
04:01Ginger, are you ready?
04:05I'm coming, I'm coming.
04:08Ooh, I've no idea what John and Grace will make of me as a cook, to be honest.
04:13I'm just going to try and keep them laughing and maybe I can get them on my side
04:16and they'll forgive my sins in the kitchen.
04:19Which one's got the crisps underneath it?
04:23Come on.
04:25Oh, it's peanut butter.
04:27Have you cooked with peanut butter before?
04:29Erm, peanut butter and jam sandwich, does that count as cooking?
04:32I don't know if it does.
04:34Oh my gosh, your earrings.
04:36Do you like them? I made them especially.
04:37Oh my gosh.
04:38I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
04:41I've just realised.
04:42How many different varieties of biscuits have you got?
04:44Have you got a chocolate chip?
04:45Oh, I'm a full selection box.
04:47I just feel so dowdy.
04:50Ginger, thanks very much.
04:53That's a good one, that.
04:54Yeah, that's very cool.
04:56Ginger.
04:57Let's go.
04:58Let's go.
04:59Let's do it.
05:00My first challenge, what I'd be worried about is fillet in a fish.
05:06I won't have a clue.
05:07Wish me luck, yeah?
05:08Good luck, I'd do it.
05:12That's good, isn't it?
05:14What fish is it though?
05:15Sea broom.
05:16Oh, sea broom, yeah.
05:17I thought it was either that or another one.
05:19How do you cook fish a lot, Anthony?
05:21Er, salmon.
05:22Good.
05:23You've got one fish, two portions.
05:26Mm-hmm.
05:27Two portions from this fish?
05:29Yeah.
05:30Can you do that?
05:31I can try it.
05:32Wonderful.
05:33Thanks very much.
05:34Let's go.
05:35Yay!
05:36I've got a fish, mate.
05:39Made up.
05:41Katie, you've had a long, nervous wait.
05:44Come on, let's do this.
05:45Go on, Katie, go on!
05:46Oh, gosh.
05:48Oh, dear.
05:50I am very nervous to be cooking for John and Grace.
05:53Like, they know what they're saying and I don't.
05:59Apples!
06:00Yes.
06:01OK.
06:02We can do something with that.
06:04Yeah, I'm quite chuffed with that.
06:05Can I take it?
06:06Yeah.
06:07You're trying to get out of here, Katie, aren't you?
06:10I love it!
06:12Thank you very much.
06:17I like apples.
06:22Now, the thing is, we can't allow you just to have that one ingredient.
06:25So, what we're going to do is we're also going to open up for you the Masterchef larder.
06:33Yay!
06:34Wow!
06:35That's it!
06:37Wow, look at that!
06:38That's so fun!
06:39That's so fun!
06:40Fantastic!
06:41This is a magical place.
06:44Grab a tray.
06:4660 minutes.
06:47Starts now.
06:50I've always wanted to do that.
06:52OK.
06:53I've never really cooked in drag before, so that's going to be an interesting experience.
07:00I was quite happy I got chickpeas, but the problem now is I can't narrow it down to what I do with them.
07:05There's just so many things to do, so I need to be decisive.
07:11With Celebrity Masterchef at this stage of the competition, I'm just happy if it's edible.
07:15But they've got to make a plan.
07:18This is about thinking on your feet and not being taken under by nerves.
07:21You might see that ingredient and go to pieces.
07:26Oh, my God, I've never cut fish before.
07:28Oh, mate.
07:29Just eat it, do you know what I mean?
07:31Whee!
07:32Not bad!
07:33Not bad!
07:35I've never done that before.
07:37I can tell!
07:3843-year-old pop star Anthony Costa sold 50 million records worldwide as part of the noughties boy band Blue, and now has a career in musical theatre.
07:52Following a recent health kick, he now cooks most days for his two young daughters.
07:56I'm not good at thinking on my feet as a cook at all.
07:59That is one thing that I'm so scared of, because I'm just one of them people that I just want to follow a recipe, and I just want to not make a fool of myself.
08:10Anthony's definitely struggling with that pitch.
08:14How do I take these now?
08:16Oh, mate.
08:18He's got one side off really nicely, the other side...
08:21Looks like he's got a hacksaw to it.
08:26Anthony, how's it going with the fish?
08:27The fillet might look a little bit odd, but I've got a bit of garlic, salt and pepper, a bit of lemon on top.
08:34OK.
08:36So what I'm going to do is some asparagus, some broccoli, some onion on the side, some tomato just to dress it, and some chips.
08:41You know something, it feels like you have been in a boy band, you have been in musicals, there's always people around you.
08:49I think that's what the scary thing is.
08:51I find the boys around me, like in the kitchen today, we can have a bit of banter and...
08:55What's that?
08:56It's on my own.
08:57What's food like when you're on the road?
08:58The boys used to call me spag bol boy, because all I used to eat when I was on tour, or going to different countries, was spaghetti bolognese, because it was comfort food.
09:09Sea bream cooks quite quickly because it's a very, very thin filler, and I hope that he doesn't overcook it.
09:15It's going to be served with chips.
09:18Ah, yeah.
09:20Crispy on the outside and fluffy on the inside.
09:24I love that he's giving it a go.
09:27Right, frying pan, where are you love?
09:32I think that to be a great cook, you can't be squeamish about ingredients, you have to be adventurous.
09:38So I think I'm going to try the haggis first, because otherwise I have no idea what it tastes like.
09:44Mmm.
09:4524-year-old model Uma Jame rose to fame on Love Island in 2024, becoming a social media influencer and working with global fashion and beauty brands.
10:02I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude, because when you're positive, good things happen.
10:15Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland.
10:22Okay.
10:23How the hell do I flip this without it going all weird?
10:26Oh, no.
10:27She's got her haggis on, which she's pan-frying.
10:30We're getting a potato pancake.
10:32That needs to be crispy on the outside to bring out real flavour.
10:36Ah!
10:38I'm being a mess.
10:40So maybe I'm going to have to do it like a crumble.
10:42Maybe I'm just going to have to break it up.
10:44Comfort egg yolks usually cook really slowly in olive oil, but she's never done it before, so I'm just hoping it works.
10:51I love confit things.
10:52This is basically a fancy, glamorous breakfast.
10:56Okay, great.
10:57I love you for it.
10:58Do you cook?
10:59So I used to cook quite a lot.
11:00My dad is Nigerian.
11:02Sometimes when I was younger, I couldn't actually eat anything that he cooked because they were so spicy.
11:07My mum, so she's Australian.
11:08She cooked, like, in loads of different things.
11:10She was quite experimental as well, so I think I've taken a little bit from both of them.
11:14Uma, what is this?
11:15Mess.
11:16Yeah, it is a mess.
11:17Clarity.
11:18Okay, so that's 15 minutes gone already.
11:22What?
11:2315 minutes.
11:26Okay.
11:27Ginger in the kitchen.
11:30What is that?
11:3236-year-old drag queen Ginger Johnson grew up in County Durham and played rugby at university for the Newcastle Falcons.
11:41She loves comfort food, but also likes to replicate memorable dishes from her travels.
11:48I love watching other people cooking, and it makes me believe that I might be able to do it as well.
11:53And I guess we're about to find out if that's true or not.
12:00We have our first plan.
12:02I mean, it does say satay sauce, and the first point on the plan is I have literally no idea.
12:07But, you know, we'll get there.
12:08What are you cooking?
12:09Chicken skewers, the satay sauce, and then I'm going to do, like, a cold noodle salad.
12:14You've cooked before.
12:15I've watched a lot of MasterChef.
12:17Did you play rugby?
12:18Yes, I did.
12:19I did.
12:20I used to be a hooker, funnily enough.
12:21And the scrum collapsed on me, and I hurt my neck, and then I became a drag queen.
12:26That's what happens.
12:27I've heard that.
12:28Yeah.
12:29You know those people that wake up and they've got a Jamaican accent?
12:30That was me.
12:31That's what happened.
12:33Yeah.
12:34Fabulous.
12:35I have my accent, and I just...
12:36Oh, sorry.
12:37Never working.
12:38You need some glue.
12:39I've got these glued on.
12:40Yeah, I know.
12:41I can never keep these clip-ons here.
12:42OK, if you find one of these and you marinate them, you shall.
12:44Extra flavour.
12:45I'll take it.
12:46I'll take it.
12:51Ginger is a confident cook.
12:54Yes, there's lots of laughing, but there's a steely competitor underneath this wonderful
13:01make-up.
13:02She's making a satay sauce.
13:05Sarday sauce's base is peanut butter.
13:07That needs to coat everything that's going to be the star of the show.
13:12I hope that chicken's cooked all the way through.
13:15And those rice noodles need to be soaked in warm water so they're lovely and soft.
13:20Too hard, they can be almost like eating bits of sand.
13:23Would I eat that?
13:25No, I wouldn't.
13:28OK, tell Al.
13:3130 minutes left.
13:33Don't shoot the messenger.
13:3839-year-old vegan Gaz Chowdhury lost his leg to cancer aged 10 and became a wheelchair basketball champion for Team GB's hugely successful Paralympic team.
13:49He's since become a screen and stage actor performing at the National Theatre and on Broadway.
13:55I'm definitely gunning for the MasterChef crown and I think it would definitely be going right next to the Paralympic medals if I win it.
14:04But I think that might be fool's gold.
14:06I can't seem to narrow down exactly what I'm going to do but I'm just going to roll with it.
14:11Let's see.
14:13So do you have a plan?
14:15Ish.
14:17I had the chickpeas so I'm thinking I'm going to do like a chickpea curry-ish with some rice with some peas.
14:28I know what sports people are like. You're here to win aren't you?
14:31No, I'm not. I'm a retired athlete. I'm all about the experience and the journey now.
14:40Gaz is cooking plant-based and everything within me is willing this to be a wonderful dish.
14:48Stressing out.
14:51Gaz doesn't seem to have a plan.
14:53We've got onions and chillies, chickpeas, all together in a pan with maybe some tomatoes and a few spices.
15:02He's taking the water from those chickpeas, the aqua defaba, and he's chopped up cucumber with chillies inside,
15:09almost like a sort of mayonnaise-cum, plant-based writer.
15:13Let's just hope that it's delicious.
15:16Just 20 minutes left. 20 minutes left.
15:19Right.
15:20There seems to be blackberries on the floor.
15:22You've never had that before, have you?
15:24Blackberries on the floor? No.
15:25We'll see.
15:26A wonderful dish.
15:27Exactly.
15:28Yeah, brilliant.
15:3031-year-old actor Katie McGlynn won a national television award for her best-known role as Sinead Tinker in Coronation Street.
15:38Having learned to make cakes alongside her mum at a young age, she won a baking competition at school.
15:44Ugh, peeling apples not going very well.
15:47I haven't cooked in a very long time, so I'm hoping it's like riding a bike.
15:54I have fallen off a bike, so I don't think that's going to be a good reference.
15:59I'm quite clumsy.
16:00It's crumbles not crumbling very well.
16:03Use your fingers.
16:07Katie, whatever you're doing smells good.
16:09I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick.
16:15Anything with it?
16:16I'm going to attempt to make homemade custard.
16:19Are you a sweet tooth normally?
16:21Yeah.
16:22I love a pudding.
16:23Were you on Corrie?
16:24I was indeed.
16:25It's a very high pressure environment.
16:28Lots of lines.
16:29What's it going to be like cooking in here?
16:30Is this a rest?
16:32No.
16:33The calmest I am is when I'm playing a character in front of a camera.
16:36I feel like I should do a character.
16:38I'm called Cat and I'm the chef and I know what I'm doing.
16:42That's how you have to do it.
16:44Play the part of a chef.
16:48Smells quite nice.
16:51We want a crispy crumble across the top, then slightly soft underneath.
16:55I've never been so nervous to make a crumble in my whole life.
17:00I need to make mama proud.
17:05Custard can be easy.
17:06It can be really easy to mess up.
17:08If the temperature's too high, it will curdle.
17:12Oh, this is not going very well at all.
17:15And nobody likes lumpy custard.
17:18How are you getting on?
17:19Just curdling a custard.
17:21You're doing what?
17:22Just curdling?
17:23Just curdling a custard as you do.
17:25So start again.
17:27And that's what you do.
17:28You've got ten minutes.
17:30Ten.
17:31I haven't touched carbs for about a year.
17:40I love carbs so much.
17:41That's been my downfall for so many years.
17:43So, quite big for me to taste a couple of chips today for John and Grace.
17:54They look a bit strange if you ask me.
17:56This isn't what I saw when I saw them on Instagram.
17:58So, exactly the other way.
18:01Three minutes.
18:02Three minutes.
18:03Three minutes.
18:05It doesn't look like what I thought it was going to look like in my head when I was planning it.
18:12I've rescued the custard to a degree.
18:1690 seconds.
18:17Start getting things onto plates.
18:18Making it look beautiful.
18:19I don't know how you make haggis look pretty.
18:20And I don't know how you make it sound pretty either.
18:21But hopefully I've done both.
18:22Ah.
18:23Okay.
18:24Okay, guys.
18:25Time is up.
18:26Stop cooking, please.
18:27Oh, I've got a noodle dangling.
18:28I don't know.
18:29I don't know how you make haggis look pretty.
18:30I don't know how you make it sound pretty either.
18:31But hopefully I've done both.
18:32Oh.
18:33Okay.
18:34Okay, guys.
18:35Time is up.
18:36Stop cooking, please.
18:37Oh, I've got a noodle dangling.
18:40So, anytime you mess up and you can't execute properly, it's a deconstructed version of that thing.
19:01Anthony, you're on.
19:06Good luck.
19:11First up is pop star Anthony, who's baked his ingredient of sea bream with lemon and garlic.
19:18And served it with potato chips, buttered asparagus, broccoli and tomatoes.
19:26Dun, dun, dun, dun.
19:29What do I do?
19:31I gave a bit too much tomato, didn't I?
19:33They're not cooked.
19:34They're not cooked, darling.
19:35Oh, no, they're not cooked.
19:36No, no, no.
19:37They didn't be cooked.
19:38Ah.
19:39No, it's just a bit of decoration like you can have with it.
19:41Thanks.
19:42It's all right.
19:43So, do you want me to sing you a song or anything?
19:45This is another level.
19:47The fish, you really went for it, tried to fillet it.
19:56You didn't make a perfect job.
19:58It's a little bit overcooked.
20:00However, you've seasoned it beautifully.
20:04I'm finding these tomatoes on the side of the plate.
20:07Just wonderfully hilarious.
20:09Asparagus cooked beautifully, a bit of butter across the top.
20:14Chips soft, slightly crisp on the outside.
20:17The broccoli, I think it's been kissed by water.
20:20Yeah.
20:21I don't think it's actually been boiled in any way at all.
20:23But fish and chips, wonderful.
20:25Cool.
20:26Thank you, John.
20:27Thanks so much.
20:29All right, that's all right.
20:30I'll tell you that.
20:31I'll tell you that.
20:32I'll tell you that.
20:35I've sung in front of thousands of people with the boys from Blue.
20:39Nothing, and I mean nothing, was as daunting as that.
20:43Yay!
20:45Reality star Uma has pan-fried her ingredient of haggis
20:49and topped it with a confit egg yolk,
20:52on a fried potato pancake,
20:55and served with confit garlic and roasted tomatoes.
20:59This is intense.
21:07Does it taste terrible?
21:09Love your ambition.
21:11Love the concept.
21:12Tastes delicious.
21:13Yay!
21:14Really?
21:15Oh, my God!
21:17Egg yolk's not quite runny enough.
21:19Cook it a bit slower and less.
21:21Crispy potato underneath.
21:23Seasoned really, really well,
21:25with that lovely peppery haggis city across the whole thing.
21:28And a big, hefty bit of confit garlic, soft and pasty,
21:32just setting the whole thing off.
21:34Really impressed for the first round.
21:35Tastes good.
21:36Oh, thank you so much!
21:38Absolutely bang on brief.
21:41Haggis is the star of the show.
21:43You've thought about the pepperiness of the haggis
21:46and used it.
21:47There's your meat.
21:48But then you've got your carbohydrate
21:51and you've really done that well,
21:52but then the sweetness of the tomatoes.
21:54It's great.
21:55Thank you so much, guys.
21:56What a good start!
22:00That went as good as I could have imagined it to go.
22:03Yay!
22:04Actually even better.
22:05So I'm really excited for the next challenge.
22:09Drag artist Ginger has used her ingredient of peanut butter
22:13to make a satay sauce,
22:15served with soy, ginger and garlic marinated chicken skewers,
22:19and a rice noodle salad made with Thai basil and sesame oil.
22:32Ginger, that is a great plate of food.
22:37I love your satay.
22:39I love your satay.
22:40Yes, peanut butter, star of the show, but elevated.
22:44Perfectly marinated, beautifully browned chicken.
22:49And then the noodles are delicate.
22:51Beautiful.
22:53Bingo.
22:54Oh, great!
22:55The chicken.
22:56Lovely and salty with soy, the marinade on the outside.
22:59Glossy and crispy as well.
23:00Fabulous.
23:02Satay sauce.
23:03Great consistency.
23:04Not claggy in any way.
23:05And the noodle salad in there.
23:07Sesame oil.
23:08And then you put in Thai basil, making it slightly.
23:10And a seed as well.
23:12This is a great start to the competition, Ginger.
23:19I feel great, you know.
23:20I feel really, really good.
23:24That's terrifying.
23:26I did not know what I was doing,
23:27but it seems it was fine, so that's a win.
23:34Gaz.
23:40Gaz, what have you cooked for us?
23:42A deconstructed hummus with some grilled vegetables
23:46and a yoghurt that I made from the aquafaba,
23:49like a tangy yoghurt.
23:51Never have I had deconstructed hummus.
23:56I've eaten in thousands of restaurants.
23:59So this is a new experience for me.
24:09It's not the prettiest plate,
24:10but Gaz, you've got flavour.
24:13You know how to give something to punch, that's for sure.
24:15Good on you.
24:18Great basic skills here.
24:19Rice cooked nicely.
24:21Dressing made from aquafaba.
24:23Chickpeas seasoned really well.
24:25I like it, Gaz.
24:27Cheers.
24:28Gaz, this is a strange-looking plate of food.
24:30It's all a bit kumbaya.
24:33It's all a bit day three at Glastonbury.
24:37This dish would be fabulous if you'd just had the confidence
24:41to make a curried sauce that went with it.
24:44Because this is the basis of a beautiful chickpea curry.
24:47You do feel like you're transported into this alternative realm.
24:55Well done.
24:59And you've got to kind of get your bearings in your feet quick.
25:02That's how I feel in there.
25:07Oh dear.
25:09Finally, it's actor Katie.
25:11She was given apple and has made an apple, sultana and brandy crumble
25:16served with vanilla custard.
25:17That is delicious.
25:30Oh my word, thank you.
25:32It's the beautifully spiced apple.
25:35The standard of the crumble is delicious.
25:38Buttery and quite squidgy.
25:40But at the top, crumbly.
25:42And that for me is just perfect.
25:44I'm a happy girl.
25:45Apple had to be the star of the show.
25:48And you're showing it off underneath there.
25:50I've got the flavours of sort of apple flapjack and cinnamon.
25:54But lovely and warm and really comforting.
25:57Custard, lovely.
25:59Little flecks of black vanilla going through the whole thing.
26:02Creamy and rich.
26:04I've got no complaints at all.
26:06Great job.
26:08Thank you very much.
26:10Oh my word.
26:13I'm just really proud of myself.
26:15Because I turned something into something.
26:19So that's good.
26:23Celebrities, your first challenge is officially over.
26:30It's been a fantastic start.
26:33You're going to have a well-earned break and we'll see you for the next challenge very soon.
26:37Off you go.
26:49Impressed?
26:51Absolutely.
26:52We've got some people that can actually cook.
26:54Oh!
26:56Hey!
26:58It went well.
26:59It was good.
27:00I feel like I've really gotten away with it.
27:03Ginger just didn't know fear.
27:06Wow.
27:07Chicken.
27:08Beautiful.
27:09Noodle salad.
27:10Saté sauce.
27:11I'm suitably impressed.
27:13Katie pulled an absolute blinder.
27:14I'm really hoping that that crumble has made her realise she's just as good as the other celebrities.
27:22Uma sees everything as a challenge and a learning experience.
27:26It's very interesting.
27:28There's definitely some skill as well.
27:31I think Anthony as a performer is used to just throwing everything at it, getting onto stage and just going with it.
27:37He can't do that here.
27:38But he did fill the fish.
27:39I mean, the good definitely outweighs the bad.
27:42Gaz got chickpeas and I really thought that he might have known to make a sauce or something with it.
27:48Yeah, but he cooked rice really well.
27:50He did season those chickpeas really well.
27:53They're five really exciting cooks as far as I'm concerned.
27:57Well, at least we didn't kill anyone.
28:00And what an amazing introduction for you.
28:04I'm having the time of my life.
28:06And you've still got your earrings on.
28:07They didn't end up in anybody's noodles.
28:10We can now see they've got some basic skills, but now it's time to test their palate.
28:15Now this is a challenge I'm excited about.
28:18Welcome back.
28:35You've all come back.
28:37That's a good sign.
28:39No one's run off.
28:40To be a great cook, you need an excellent palate.
28:47This next challenge we call the palate test.
28:51I don't know if I've even got a palate.
28:56Where is it?
28:57Where do you keep it?
28:58Is it in me handbag?
28:59In front of us on this table, there are ingredients cut into cubes.
29:09And your job is to identify each ingredient.
29:12An incorrect answer will mean you are eliminated from the challenge.
29:19And amongst these ingredients, there are fruits, vegetables, meat, fish, dairy products.
29:29The celebrity that names the most ingredients will become our winner.
29:36And that winner will get themselves an advantage in the next round.
29:40Ten minutes extra cooking time, which could make all the difference to your competition.
29:46I really want that ten minutes because it will help me a lot in the next challenge.
29:53Which is really, really what I need.
29:58There's more.
30:00We want you to really, really rely on your palate.
30:05So we're going to be doing this challenge.
30:10Blindfolded.
30:11I put the blindfold on and my other senses are already sharpening.
30:19Wow, this is a good blindfold.
30:21You really can't see anything at all.
30:24Just hoping it doesn't mess up my hair.
30:27First up, it's ginger.
30:32I think I know what it is, but should I taste it?
30:35Have a bite.
30:36It's not that difficult to work out.
30:38It gives me loads of confidence.
30:39It's a cucumber.
30:41Ginger, you are still in the game.
30:43Yeah!
30:45Uma.
30:48It smells really familiar and tastes really familiar.
30:52Tomato.
30:54You're still in the game.
30:55Yay!
31:01This cube, I know exactly what it is.
31:04I tasted it, I smelt it.
31:07Is it orange?
31:08Well done.
31:09Good scene, my son.
31:16Cube number one feels really firm.
31:21Oh!
31:23Carrot.
31:24Congratulations, still in the game.
31:25You've all passed the first round.
31:26Now things will start to get a little bit more difficult.
31:27Still in the game.
31:28Still in the game.
31:29Yay!
31:30Congratulations, you've all passed the first round.
31:31Now things will start to get a little bit more difficult.
31:32It feels exactly the same as the last round.
31:33It feels exactly the same as the last round.
31:34It's got a kick to it.
31:35It's got a kick to it.
31:36It's got a kick to it.
31:37Apple.
31:38No.
31:39I'm going to get a kick to it.
31:40I can't wait to go come on.
31:41Well, yeah.
31:42It's well, you know, you know.
31:43It's game.
31:44You know Gaz Mundo, ain't you, mate?
31:45congratulations you've all passed the first round now things will start to get a little bit more
31:52difficult feels exactly the same as the last one as I'm bringing the cube closer and closer to my
32:06face all I can think about is I really need this extra 10 minutes I am convinced it's melon it's
32:14the most Melanie tasting melon that I've ever had in my life it's melon ginger yeah remove your
32:22blindfold oh my god was pineapple clearly sorry you're eliminated out the door yes please okay
32:33bye I am genuinely furious absolutely furious in myself I still am and then there was four
32:43it's getting serious isn't it guys okay thank you cube number two is a bit more difficult I know by
32:57smelling it that it's a citrus fruit so it's between a grapefruit and a clementine is it a
33:04clementine oh room please take off your blindfold it's great through isn't it damn I'm so upset
33:15because I was so close I pop this cube in my mouth it's juicy it's firm I know exactly what it is that's a
33:29beetroot great palate oh getting well done thank you Katie cube number two feels very strange it's got a hole in the middle I know what this is I want to say plum but I'm not 100% sure I don't think it is
33:53um kiwi it was a strawberry oh you're joking oh my word but the good thing is you can take your
34:05blindfold off I'll never look at a strawberry the same again what an idiot thank you I am so annoyed at
34:15myself because I love strawberries and I couldn't tell the difference because of a blindfold
34:19guys in front of you there's a tile with a cube on it so it's firm it's soft it feels quite watery
34:29could be a grapefruit could be a orange I'd say lemon congratulations
34:38round three gentlemen and you are the last two standing so we are going to go to sudden death
34:49good luck bro good luck brother you will both be tasting at the same time
34:55so it's just me and Gaz now going head to head going at it Anthony is eating already
35:08it feels like I'm at Wembley lining up the penalty about to take it and I don't want to be the guy
35:15that misses it that is a watermelon oh my god yet you're still eating guys yeah I'm trying to
35:23oh yeah it's so sour I say lime you're both correct
35:39wow well done Anthony and I are doing round after round it's getting very intense I think it's a
35:50radish I've got blue cheese you're both correct well done wow my senses are being stretched
36:02it's ginger Gaz is sure his is ginger and that puts the pressure on me it's a meat I'm chewing it
36:11and chewing it and chewing it and I just cannot work out for the life of me what it is beef
36:18gentlemen remove your blindfolds we've got ourselves a winner Anthony yeah sorry to say that was a cube of
36:29ham I feel gutted being picked to the post but I accept it like a good loser that I am it makes
36:37winning that ever so sweet in the next task Gaz congratulations you get an advantage 10 minutes
36:45extra in the next challenge appreciate it gentlemen take a well and rest we'll see you soon
36:49intense it feels good to win that challenge I think every single second counts in the MasterChef
37:02kitchen so hopefully I'll make good use of that 10 minutes
37:06welcome to the celebrity MasterChef street food market
37:34you may know that I love comfort food and street food is the ultimate comfort food you've got a brief
37:46to cook for us food that you would serve from your own food stall or food truck one hour Gaz you got an
37:54extra 10 minutes at the end of it should you need it celebrities let's cook
37:59all the oil food truck food can be a little bit naughty a bit spicy maybe a little bit greasy the most
38:13wonderful part of a host of street trucks is the foods from everywhere you walk up and you have the
38:18world on your plate I feel excited to be cooking my own food for the first time because I don't think
38:26it will be anything that they've tried before I'm a what surprises have we got coming from your food
38:32truck well I am making Nigerian street food so the first one is called moi moi and it's kind of like
38:42a savory pudding I also love the name of it I think it sounds really cute like a little character that you
38:47would get on children's game I'm also making something called beef suya it's like fried beef and
38:53it has like a spicy mix on top of it and then a peanut crumb when you're cooking food that's to do
39:00with your family and your heritage is there a lot of pressure I know my dad's proud his name's Bronco
39:07when I told him that I was making this he actually laughed so so yeah a lovely spiced piece of beef
39:17flash fried so it goes quite dark on the outside but it's slightly pink on the inside I'm so excited
39:25about Emma's my my because I do like a suet pudding everything is looking good a savory steamed pudding
39:35made from black-eyed peas suet peppers and she's got chilies boiled in a pot and then turned out on the
39:42side but it's also spicy I love spice but I will admit sometimes Nigerian food can be a little hot for
39:51me these weren't my two favorite foods when I visited Nigeria with my dad but I wouldn't say that
39:58I'm a seasoned Nigerian cook so I think this is not something I know but it's something that I love
40:0515 minutes gone 45 minutes left I'm alive something's happening hopefully it's food this
40:17dish fits the brief because it's exactly what I would want to get from a food truck on day four
40:23of Glastonbury when you need to kick up the bum to remind you that you're a human being what am I
40:28doing concentrate ginger ginger's street food dish is chicken on waffles that is the ultimate after
40:36clubbing comfort food waffles are difficult to get right they need to be crispy they also need to be a
40:42bit fluffy she's putting gherkins into the batter I'm worrying now whether the waffle will actually
40:49work there is a lot going on but I'm gonna get there I hope well I will or I won't won't I
40:55chicken crispy on the outside and lovely much and hopefully really well spiced then we got this
41:00Buffalo maple dressing across the top maple syrup slightly smoky a little bit woody but too much of
41:07it and it becomes almost like you are drinking syrup with that she's also got blue cheese slaw
41:13delicious oh wow okay ginger do you have a name for your food truck ginger Johnson snazzy dinners I've
41:21got to get the name up there that's the draw to begin with got to bring them in and then give them
41:24something delicious I want to feel like it's 2am we've been disco dancing yeah we've got soul feet
41:30yeah and we're gonna have chick we're at the halfway point 30 minutes left your time no no we are not
41:44on time okay but I'll get there I'll get there calm down ginger I love Greek food I love street food I'm from
41:55coronation Street so my food truck is called Greek Street food truck oh seven a little bit of a workout
42:06Katie you had such a strong start but you look more nervous now than you did before what's ever cause
42:18we have to know what we're saying with it we practice this at home so I just really hope you like it tell
42:24us what you're cooking so I am making a chicken gyros with a flatbread and halloumi fries and a tzatziki dip
42:32what is it about Greece that you love I love the food and all this kind of reminds me of my granddad because
42:37he used to take me to Greece a lot he used to love mediterranean food so it's for him I think this dish
42:43oh dear right cut some chicken chicken thigh needs to be cooked all the way through if it's done properly
42:59it's the most delicious part of the bird I'm probably slightly behind I absolutely adore halloumi it's the
43:07cheese that you can fry never done this before this is certainly a first her bit season it and hurl it
43:19into oil wonderful stretch how you getting on Kate just about got the time I think oh are you getting
43:31on oh all right babes I mean the boys did a lot of festivals last year so there was food trucks in
43:38and around where we were performing you've got your Thai your Greek your Chinese and you can smell this
43:43lovely aroma of food just coming out here it's great and I love it and I'm a big fan team are we good
43:49yeah yeah it's a lie I'm not
43:56auntie what are you cooking for us pork souvlagi on flatbread Greek salad on the side tzatziki Bob's your uncle
44:04whatever's your aunt is this something close to your heart yes very much so I grew up in Cyprus so I
44:10lived there for about three four years as a kid and souvlagi was where you went it was like the little
44:15shack she used to see the old grannies it just brings back memories of home life when I was growing
44:20up out there it feels to me like you're talking about the happiest times of your life growing up
44:25yeah defo yeah on the beach walking to school no hassle carefree great your street trip what's it
44:31called costalotta grieker Anthony has opened up his heart with his food truck and he's making a souvlagi bits of pork which
44:46gonna be marinated really well with garlic he's got rosemary and oregano hopefully it ain't gonna be
44:52undercooked needs to be grilled beautifully and cooked all the way through I don't want a half
44:58cooked soggy flavorless flatbread that would be hell I'm nervous because it's a dish that I've worked on
45:07it's just whether the governor's approve it you know I mean Anthony is clearly a caring instinctive cook
45:13but has just an air of chaos at all times 10 minutes 10 minutes to go guys you have an extra 10 minutes should you need it I'm definitely not cruising it and I'm over the moon that I've got the extra 10 minutes because I think I'm gonna need it
45:35I'm hoping to show John and Grace that I can stick to a plan and not cook off a vibe like I did in the
45:42first challenge and that I can deliver on something that I decide and execute guys tell us about your
45:50food it's a Japanese inspired rice bowl like a donburi with nod to what I used to love eating as a kid
45:57which was fish and chips it's a plant-based tofu fish with a Japanese teriyaki donburi what's this food
46:04truck yours look like like the aesthetics of the original Karate Kid dojo maybe I've got like one
46:09of those bandanas on as well getting my mr. Miyagi on wax on wax off exactly a donburi bowl to me is
46:19lovely and refreshing sushi rice vegetables great not everything is behaving like I thought it would so
46:25I'm having to improvise a little bit with that he's got his own version of plant-based fish a piece of
46:31tofu which is then getting a batter with a batter flavor with nori seaweed so it does taste like the
46:37sea Gaz is taking the tofu he's battering it my batter mixture isn't quite sticking as well as I
46:45thought it would then he's bread crumbing it Gaz one or the other you're not Marco Pierwhite this is a
46:53difficult thing to do I just hope it's not too stodgy five minutes everybody just five minutes guys
47:01you've got 15 I've got to make the sauce then play everything up oh dear oh come on
47:13halloumi I think that needs a little bit longer come on salad on go go go go go guys you should be
47:25plating now you've got 90 seconds everybody just 90 seconds don't go on the floor don't go on the floor
47:32come on come on come on come on come on whoa whoa go quick
47:45that's it guys times up done Katie put it down sorry oh I just made a mess well done Gaz you've got 10 minutes
47:56just 10 minutes yeah okay the sushi rice is the problem it wouldn't cook through as quickly as I
48:04thought they would it'll have to do okay don't run out of time now quick quick quick quick quick yeah
48:09you can do it bro less than two minutes happy with the way it's looking nope but it's a lot to do
48:19you done yep thank you thank you guys first friends on you bro ah no doubt no doubt I felt so bad you
48:33guys have like I didn't oh hopefully it tastes all right we'll find out soon enough I got any
48:40eyebrows left ginger coming up first up is drag artist ginger whose food truck offering is deep
48:54fried chicken thighs marinated in buffalo sauce and maple syrup served on waffles made using pickled
49:02gherkins and a blue cheese cabbage and apple slaw I love the crunch of the chicken but the chicken is
49:17tender you haven't held back on that sauce it's hot my nose is running and that's what I want from
49:25spicy food I doubted you could add dill pickles to batter and for it still to be delicious and
49:33fluffy and light it works I've got sweet maple syrup salt is a blue cheese pepperless from the cabbage
49:41that lovely sharpness from the pickles moist chicken I think it's delicious good like a lot
49:48I can't believe it John said it was delicious my job is done that's it
49:59Uma inspired by two Nigerian street food dishes reality TV star Uma is serving beef suya grilled beef
50:10marinated in a chili and peanut sauce topped with a peanut crumb and a moi moi savory pudding
50:16made with black eyed peas and beef suet with a chili red pepper sauce
50:21I love the beef it's still tender still succulent I love the scattering of the seasoned crushed peanut
50:39crunchy moorish and then this vibrant red pepper sauce sweetness and saltiness I could quite easily
50:48eat all of this your pudding this moi moi does not have a dissimilar flavor to haggis oh wow
50:57the spicing in here is almost like flavor of cinnamon going through it and the texture is of a sausage
51:05meat I like it a lot and I think the Bronco should be really proud of his daughter I think I definitely
51:17did my dad proud he would be impressed I even attempted to make that in the first place so I feel
51:24really really good actor Katie has made a Greek inspired food truck dish of chicken gyros served in a pita bread with a tomato spring onion and oregano salad
51:38tzatziki and paprika spiced halloumi fries
51:43mine has escaped sorry it's got a mind of its own but it's all there it's all there right
51:53the chicken you might have got more color on it but it's seasoned the halloumi smothered in paprika
52:06delicious the tzatziki with a huge punch the spring onion beautiful breads they're cooked all the way
52:15through but they're slightly doughy but it's generous and it's indulgent I feel slightly relieved I thought
52:26the comments would have been a bit worse just because it's not up to my standard what I did I'm not
52:33thrilled but it could have been worse Anthony come on come on pop star Anthony's food truck dish is pork
52:44souvlaki kebab served on flatbread with tzatziki sauce and Greek salad I hope it's all right
52:56I can hear Anthony deflating like a tire
53:03the pork is just cooked the marinade could be seasoned a little bit more the flatbread possibly
53:17needed a bit longer however I love your creamy tzatziki not a bad plate of food salads fantastic your pork you
53:28could give it a little bit more welly a little bit more heat to get some color on the outside of it
53:33this to me feels like you're frightened of actually just giving it real power it's a pressure cooker and
53:43you're trying to like clean air and not use that same knife with that and taste there and
53:49everything just goes for your head and you're just like
53:57finally it's Paralympic medalist Gaz who's made a vegan fish donburi nori breaded and battered tofu
54:09coated with teriyaki sauce served on sushi rice with a cucumber and carrot salad
54:16I really love that sticky teriyaki sauce that's really good the bits of tofu you've got a batter and
54:32you've got bread crumb so although there's a little bit of nori through the batter it doesn't quite
54:37deliver that fishy flavor you really need the big problem here is the rice is not cooked enough with
54:44a rice bowl that's that's always a bit of problem you've tried to do something very complex with the tofu
54:49it's ended up fried and stodgy and tasting mainly of oil however there was something very authentic
54:56about this this is street food so you're on brief okay
55:02that was so hard I had the extra 10 minutes but I could have used another hour to be honest
55:13you have cooked your hearts out today and beyond doubt we have a far better idea of who you are
55:28and your skills right now nobody's going home but the next time we see you the pressure will truly be on
55:38because somebody will be leaving the competition
55:42thanks very much indeed see you soon
55:45see you soon bye
55:46there are a few front runners here ginger that chicken crispy batter on the outside
55:56the waffle with gherkins running through it clever idea
56:00ginger's one to watch
56:01umma wanted to show off her heritage and she surely did
56:05that savory pudding tasted great she brings her confidence I like her
56:10katie's chicken with yogurt flatbreads weren't quite right it tasted okay
56:16i did feel for her my head's going to explode me i can't deal with any more pressure
56:21i think a lot of what anthony did today was just a little bit subdued
56:26that pour could have done with a lot more color on the outside
56:29it's subdued you're absolutely right
56:31my bags are packed i'll see you soon
56:32gaz went for something quite difficult
56:37a tofu we wanted to flavor it like fish things didn't quite go to plan
56:42i do worry for gaz
56:43right now they're all safe but very very soon one of them's going to be going home
56:48i think we'll all be okay
56:49i think well one of us won't but
56:51we'll be okay we'll be okay
56:54we'll be okay
56:55do we have to i like them all
56:58that's a competition grace
57:00what have i signed up for
57:02next time the five celebrities are back
57:10wow it's a workout isn't it
57:13and the pressure intensifies
57:15i'm stressed now
57:16there you go
57:17i'm right in the face
57:18as they battle for a place in the quarterfinal
57:23i've put on about a stone in the sharp bread
57:25inventive, complex and ambitious
57:29it's really addictive
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