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Celebrity MasterChef: Christmas Cook-Off (2025)
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00:00It's dense.
00:01Our MasterChef kitchen is about to come alive with Christmas.
00:05We've got ourselves four celebrities, four fresh faces,
00:08who have never cooked in the MasterChef kitchen before.
00:11As if Christmas couldn't be more exciting,
00:16the golden whisk is now up for grabs.
00:19Taking a shot at winning the coveted trophy,
00:23our reality TV star and podcast host, GK Barry.
00:27The only similarities between what I do for a living and cooking
00:32is I usually do both drunk.
00:35Award-winning actor and star of Ted Lasso, Collar Bikini.
00:41Ho, ho, ho. Merry Christmas.
00:44I love Christmas. I'm like a big kid.
00:48TV presenter and BBC disability correspondent, Nicky Fox.
00:53I don't think anyone can actually believe that I'm here, to be honest with you.
00:56I did cook a banging fry-up in 1998, though. It was beautiful.
01:02And stand-up comic and voice of Love Island, Ian Stirling.
01:07My family and friends think I'm mad doing this
01:09because they know I haven't got the temperament
01:11or the ability to be here today,
01:14and yet here I am. What an idiot.
01:16I've checked the guest list. It looks fantastic.
01:21Who can be the star on top of our tree?
01:25Let the celebrations begin.
01:34We know you do.
01:37Oh, my gosh.
01:39This is intense.
01:40Hi.
01:41Oh, great.
01:42You look amazing.
01:50Happy Christmas.
01:52Merry Christmas.
01:53Merry Christmas to you.
01:54Merry Cremble.
01:55Welcome to the MasterChef kitchen.
01:57Can I also welcome Libby, Nicky's assistant?
02:02I'm really excited
02:03because I have absolutely no idea
02:06what sort of cooks you guys are.
02:07Yeah.
02:10Now, John and I,
02:13we love Christmas.
02:14We love socialising.
02:16We love the silly jumpers.
02:19But Christmas food,
02:21it's really what the festive season
02:23is all about.
02:26This, your first task,
02:27we call the Secret Santa Mystery Box.
02:32Inside your Christmas present
02:34are a set of ingredients
02:36and a recipe
02:38to cook for us
02:41a celebratory Christmas centrepiece.
02:45Something with real pizzazz.
02:48Ian, would you like to open your present, please?
02:51Let's have a look.
02:53This I can get on board with.
02:55Amaretto.
02:56There's chocolate.
02:57There's espresso.
02:58I'm making a tiramisu.
02:59I'm making a tiramisu.
03:01Tiramisu chocolate roulade
03:03with amaretto ice cream.
03:05Mmm.
03:06A roulade.
03:07So, you've got to...
03:08I'm going to have to roll it.
03:12Nicky, would you like to open your present?
03:14Let's have a look.
03:15All right, ready?
03:16Yeah.
03:17Oh.
03:18Oh!
03:21Neapolitan octopus with polenta
03:23and fennel and blood orange salad.
03:26You cooked octopus before, Nicky?
03:27I haven't cooked in a long while,
03:28but I think we can do it.
03:30There's garlic, it'll be fine.
03:31Wonderful.
03:32Carla?
03:33Yes.
03:34Do you like Christmas?
03:35Yeah, of course.
03:35Great.
03:36Do you want to have your present?
03:37OK, we've got some...
03:40Oh!
03:41Oh, pistachio sponge
03:43and a white chocolate lime mousse.
03:47I would be intimidated
03:49ordering those two things off a menu.
03:51Yeah.
03:52Grace.
03:57What is that?
03:58There's a slab of meat.
03:59Look at that.
04:02Wow.
04:03OK, I'm making a porcetta
04:06with tonato sauce,
04:09rosemary parmenta potatoes.
04:12This feels like a war meal.
04:14You know when you've just got loads of leftovers?
04:16You will love it.
04:19Celebrities, you have two hours.
04:23Let's go.
04:25Do we actually go now?
04:26Yeah, yeah.
04:26Oh, right.
04:29Oh, this is crazy.
04:31All right.
04:35Four celebrities,
04:37four different recipes.
04:38Right, right, right, right, right, right, right, right.
04:40And each recipe having a little touch
04:42of Italy about it.
04:43That's it, Bales.
04:44Because today,
04:45we have a special guest
04:46coming in to help you and I
04:48judge our celebrities.
04:50Ballroom dancing champion,
04:52celebrity master chef winner,
04:55Vito Coppola.
04:56To be back here
04:58for celebrity master chef
05:00Christmas special
05:01is just
05:02blowing my mind.
05:04I would have never imagined it.
05:07An Italian Christmas
05:08is all about food.
05:10Careful.
05:11It's the best period of the year.
05:14It's the chance
05:14that everyone gets
05:15to sit around the table
05:16and sharing love through food.
05:19It's been years
05:20since I've been near me.
05:21I just hope
05:23they will put
05:23all their heart in it.
05:25That's perfect.
05:28Right, ready?
05:29Yeah, go for it.
05:35Nikki Foxx
05:36has been the BBC's
05:37disability correspondent
05:38and watchdog presenter
05:40for the past 10 years
05:41and also features regularly
05:43on Morning Live
05:44and The One Show.
05:50I'm really excited
05:51about cooking
05:52in the MasterChef kitchen,
05:53but I am really nervous
05:55about it as well
05:55because I'm not 100%
05:56sure what I can do.
05:57At one point,
05:58I was so nervous,
05:59so I actually forgot
05:59what a table speed is.
06:00But Libby and I
06:02work together really well.
06:03That's what we do in life.
06:04Is that a ladle?
06:05Yeah, that's it.
06:06A disabled person
06:07and their PA,
06:08when it works,
06:09it's beautiful.
06:12Nikki is cooking for us
06:13Neapolitan octopus
06:15served with polenta
06:16and a fennel
06:17and blood orange salad.
06:20This dish represents Christmas
06:22because we used to have
06:24the octopus at home
06:25at Christmas time.
06:27One of the most difficult
06:29things of this dish
06:30is to cook the octopus right.
06:33It cannot be undercooked.
06:34It cannot be overcooked.
06:36It has to be just
06:37the right way.
06:39On the side,
06:40the salad,
06:41shaved fennel,
06:42blood orange,
06:43all mixed together
06:44in the right proportions.
06:47Polenta.
06:48That has to be beaten
06:49really, really, really well
06:51to go lovely and smooth.
06:52Otherwise,
06:53it's going to be lumps in it.
06:55When the butter goes in,
06:56it's going to be no more sis.
06:58I think Nikki has got
06:59a really big challenge
07:01today with this dish.
07:02I'd say slower.
07:07Merry Christmas, Nikki Falk.
07:09Merry Christmas, Grace Den.
07:11Christmas at your house.
07:13Oh, it's always been lovely.
07:14It's always been family,
07:15food, films,
07:17and sleeping.
07:18Family all together.
07:19Yeah, family all together.
07:20My mum, my dad, my sister.
07:22Now, you literally come
07:24with your own wingwoman,
07:25with your own glam team.
07:27I know.
07:27I long to have a lady-in-waiting.
07:29She's been my lady-in-waiting
07:31for nearly ten,
07:31no, over ten years now.
07:33It's just lovely, actually.
07:34Libby just kind of helps me
07:35do all the things
07:36that I can't do.
07:37But I, you know,
07:38like, with the cooking,
07:39I'm going to be directing, Libby.
07:41Sorry, Libby.
07:41That's all right.
07:42We've become like
07:43a married couple.
07:44We love garlic.
07:45So, I think they said
07:47three cloves of garlic,
07:48we'd put four in.
07:49You're very casual at the moment.
07:50Is there a competitive streak?
07:52I know.
07:52So, I want to do
07:53as well as I can.
07:54Well, if you did win
07:55and everybody else
07:55was humiliated.
07:56Yeah, yeah, I feel great.
07:58That is the Christmas spirit.
08:03Is that good?
08:04Yeah, that's fine, though.
08:11There you go.
08:13Celebrities!
08:13It's 30 minutes gone,
08:14one and a half hours left.
08:17It's like arts and crafts.
08:18I'm enjoying it.
08:20Under the pseudonym
08:21GK Barry,
08:23Grace Keeling
08:23has carved out
08:24a hugely successful career
08:26in online content.
08:28Her podcast,
08:29Saving Grace,
08:30boasts 11 million views a month.
08:32And she's also appeared
08:33on numerous television shows,
08:35including
08:35I'm a Celebrity
08:36and Loose Women.
08:38I ate Christmas.
08:40I think it's a load of faff.
08:42Yeah,
08:42I just think
08:43it's a massive headache.
08:46So, Merry Christmas.
08:49I've got rid of that.
08:52Hello, Grace.
08:53Hello, Grace.
08:54That felt weird, didn't it?
08:55What's Christmas like
08:56at your house?
08:57Christmas is,
08:58we've got a very small family.
09:00Still wake my parents up
09:01at around 6am,
09:02get a bottle of Prosecco open
09:04and continue the day like that.
09:06Do you do any cooking at all
09:07on Christmas Day?
09:08No, no.
09:09I'm just opening the bottles,
09:11putting a straw in,
09:12sitting on the couch.
09:13In a lot of ways,
09:14is it just your parents present
09:16to just spend time with you?
09:17Yeah, yeah.
09:18And they regret it every year.
09:20And that's fine.
09:21The best of luck.
09:24It's actually quite heavy.
09:25Porchetta,
09:28a rolled piece of pork
09:29seasoned with rosemary,
09:30garlic inside it
09:32and then baked in an oven.
09:34Porchetta is something
09:35that, especially in Rome,
09:37is a big celebration
09:38in Christmas.
09:40Grace is going to cook
09:41that pork
09:42so it doesn't go too dry.
09:44But she won't know
09:45if it's cooked
09:45all the way through
09:46until she cuts it open.
09:49Oh!
09:52That's...
09:52That's insane.
09:54Then she's got a tonnata sauce,
09:56which is a mayonnaise mixture
09:58of tuna and anchovies
10:00with lots and lots of parsley.
10:03Have you tasted it?
10:04No way.
10:06Tuna.
10:06Would you taste it?
10:07Ian, I need to try me.
10:07I'll taste it.
10:08What is it?
10:09Try me blended tuna, please.
10:16Is it bad?
10:18It's very fishy.
10:20Is it?
10:20Very often with tonnata sauce,
10:25I taste everything
10:26except the tuna.
10:28It smells right.
10:29It smells good.
10:30It does?
10:30Yeah.
10:32I do really hope
10:33that the main hero
10:34of the tonnata sauce
10:36is tuna.
10:38Has anyone else
10:39got a heart-cut-out potato?
10:43Didn't think so.
10:45Losers.
10:45Oh, I'm going to have to try it.
10:49I hate my life.
10:54Celebrities,
10:54you have just 50 minutes left.
10:57Huh?
10:5750 minutes
10:58and Christmas is coming.
11:01No way.
11:03London-born actor
11:05Collar Bikini
11:06found fame
11:06with roles
11:07in the critically acclaimed
11:08TV drama
11:09Top Boy
11:10and smash comedy
11:11Ted Lasso.
11:12Most recently,
11:13he appeared with his cousin
11:14on the BBC's
11:16Celebrity Race Across the World.
11:18My biggest strength
11:20is that I can
11:21follow instructions
11:22very well.
11:24This looks a bit sticky.
11:26Oh, jeez.
11:27So,
11:28if it comes to measurements,
11:29if it comes to,
11:30you know,
11:31timings,
11:32I'm on it.
11:33I'm trying my best.
11:36I'm really trying my best here.
11:40Collar,
11:41when you were little,
11:43mum from Ireland,
11:44dad from Nigeria,
11:46what does Christmas
11:47look like then?
11:48Chaotic.
11:49I've got five sisters
11:49and I've got a brother
11:51and I'm the youngest.
11:52And Nigerians
11:53and Irish,
11:54the blood runs hot.
11:55A combination
11:56of different cultures,
11:57different beliefs,
11:58but somehow
11:59it worked.
12:01You're making
12:02a pistachio raspberry
12:03and lime mousse cake.
12:05How many cakes
12:06have you made in the past?
12:07Well,
12:08this will be two.
12:09It's the second one
12:10I've made in my life.
12:11What was the first one?
12:12Now I'm curious.
12:13Food technology class.
12:15I made a victorious bunch.
12:17It took me about two weeks.
12:18Do you think
12:19everybody from Ted Lasso
12:19are going to be watching this?
12:21Yeah,
12:21probably all of them.
12:23No pressure.
12:24Yeah,
12:24no pressure.
12:29Conor has got a really
12:30technically challenging dish.
12:32He's got a pistachio sponge
12:34with a white chocolate
12:35and lime mousse
12:36and that's going to be served
12:38with raspberries
12:38filled with raspberry jam.
12:41Then I've got to make jam.
12:43This is a dish
12:44that I would have
12:45in any moment of my year,
12:47but in Christmas,
12:48we can have, you know,
12:49at the end of the meal.
12:52This dish is a nod
12:53to the chocolate
12:54and pistachio cake
12:55I made for Grace.
12:57Mmm.
12:57I have just crammed
13:00that into my face.
13:01It's beautiful.
13:03I like to think
13:04that they're like cousins,
13:06this cake and my cake.
13:09Inside the cake
13:10are raspberries
13:11and little bits of fiatine,
13:13which is flaked puff pastry,
13:15so it's lovely and crunchy.
13:17Very crunchy.
13:17But then the whole thing
13:20is completely covered
13:21in a lime
13:22and white chocolate mousse.
13:25The raspberry jam,
13:26taking the right amount
13:27of raspberries and sugar,
13:29boiling them down together.
13:31The jam then is to be cooled down
13:33into a piping bag
13:34and then a small hole
13:36in the piping bag
13:37so they can actually fill
13:38every single raspberry
13:39with jam.
13:43I don't think I'm doing this
13:44the right way,
13:44but oh well.
13:45Ian Stirling
13:52ditched a potential career
13:53in law for life
13:54as a comedian
13:55after tasting success
13:56at the Edinburgh Fringe Festival.
13:59As well as being
14:00a successful stand-up,
14:01Ian is also
14:02the unmistakable voice
14:03of Love Island.
14:07My biggest witness
14:08would be my inability
14:09to follow a recipe.
14:11Preheat,
14:11whisk the egg use
14:12of half of the sugar.
14:14What sugar?
14:15I haven't got
14:16the calmness for it.
14:17I haven't got
14:18the demeanor for it.
14:19So it'll just be
14:19a blind panic
14:20of throwing things
14:21in a bowl
14:22that'll be my downfall.
14:26I'm measuring out
14:27a bunch of sponge fingers.
14:30I've literally never
14:31even made
14:31like a Victoria sponge before.
14:35Ian has got
14:36quite a technically
14:37difficult dish.
14:38This is a nightmare.
14:40He has got
14:40a tiramisu
14:41but not in a bowl
14:42but as a roulade.
14:45Tiramisu
14:45we usually make
14:46with shop-bought
14:47sponge fingers.
14:49Ian's got
14:49to make his own.
14:51Every sponge finger
14:53needs to be
14:53exactly the same size
14:55and he's got
14:55to make 44 of them.
14:57That'll do.
15:01They're not
15:02identical.
15:04But what is
15:05these days, eh?
15:13Ian Sterling,
15:14you came in here
15:15looking very nervous
15:16but now
15:17there's a lot of
15:17very confident
15:18manoeuvres happening.
15:19I put it to you
15:20that you are
15:21faking
15:22being a bad baker.
15:24My wife is a
15:25great baker.
15:26She does starters
15:26and desserts.
15:27I do mains.
15:28How much cooking
15:29on a day-to-day basis
15:30do you do?
15:30I do cook.
15:31I'd say I cook
15:32three, four times
15:32a week.
15:33OK.
15:33Do you do fancy
15:35food at Christmas?
15:36Yeah.
15:37Turkey ham
15:37centrepieces.
15:38I've done the ham
15:40a number of ways.
15:40I did it at
15:41Iron Brew last year.
15:42It makes it go
15:43slightly orange
15:43but apart from that
15:44it's delicious.
15:45You cooked a ham
15:47in Iron Brew?
15:47In Iron Brew, yeah.
15:48Mmm, that sounds delicious.
15:50No, it was good
15:51because it would get
15:51the sweetness in.
15:52Are you excited
15:52about this menu today?
15:53Hang on,
15:54so you're making
15:54a tiramisu?
15:55See, it's the
15:56roulade bit
15:56that's frightening me.
15:58I'm telling you
15:58right now,
15:59I have not got
16:00the attention span
16:00to make this happen.
16:06It's going to be
16:06layered on a piece
16:07of cling film first
16:08and then rolled up
16:10to make a wonderful
16:11Christmas centrepiece
16:12like a Yule log.
16:15And then on the side
16:16we're also asking
16:17for Amoroso ice cream.
16:19That's a bit too much
16:21but a little bit of
16:21extra booze
16:22for the judges.
16:24That'll be fine.
16:26Alcohol's got
16:27a high freezing point.
16:28Too much alcohol
16:29in the ice cream
16:30and the ice cream
16:31won't freeze.
16:37I love tiramisu.
16:39It's Christmas.
16:40Nothing says Christmas
16:41like a boozy cake.
16:43I'm happy with that.
16:44I did tiramisu
16:45in my MasterChef
16:46competition.
16:47It was my dinner
16:48party first dessert
16:50ever.
16:53Magnifico.
16:54Grazie.
16:55Ian, you've got
16:58a big challenge.
17:05I love that.
17:06Roll as you would
17:07any roulade.
17:08Oh, thanks for that.
17:10He has to construct
17:12this roulade.
17:13He's got to roll it up
17:14really gently
17:15but if he goes
17:16too fast
17:17or he pushes
17:18too much weight on it
17:19all the filling
17:20will come out
17:20at the end.
17:21It's got to be precise.
17:25Celebrities,
17:26you've got just
17:27five minutes.
17:28Five minutes
17:29to show us
17:29your centrepieces.
17:31We've got
17:31Valencia disaster.
17:35Go on.
17:40It's better than
17:40what I was expecting.
17:47You know what?
17:48I did my best
17:48and I gave it
17:49a good look.
17:50It looks like
17:51Ian Amsoop.
17:53Oh, my goodness.
17:55No.
17:58Finishing touches.
18:00Finishing touches.
18:01In?
18:02Yeah.
18:03It's like a hummus
18:04sort of.
18:05Lovely.
18:06We're quite happy.
18:14Yeah.
18:19OK, 90 seconds.
18:22Ice cream.
18:25It's going to be a smoothie.
18:30It's a boozy smoothie.
18:35Celebrities!
18:38That's it.
18:38Time's up.
18:43That was horrible.
18:44That was bad.
18:45That was odd.
18:49Celebrities,
18:50one of the things
18:50you may have noticed
18:51is that all of your
18:52centrepieces have a bit
18:52of an Italian twist.
18:55Oh.
18:55Oh.
18:56So, can I please
18:57introduce you to
18:58somebody who not only
19:00lights up the dance floor,
19:01but also lights up the kitchen,
19:04our Celebrity MasterChef
19:05champion of 2024,
19:07Vito Coppola.
19:09Hello!
19:10Oh, thank you, darling.
19:11Yay!
19:12Yes!
19:13Thank you, darling.
19:16Hello.
19:17Vito,
19:18do you love Christmas?
19:19I love Christmas,
19:21and I love Christmas food
19:23even more.
19:24Christmas is about
19:25sharing love.
19:27What a better way
19:28to share love
19:29with our food.
19:30So, today,
19:32we have to exchange love.
19:36Nikki,
19:37you're first.
19:38Hello, everyone.
19:39First up is
19:40TV presenter Nikki.
19:41She's made octopus
19:42cooked in a
19:43Neapolitan tomato-based sauce,
19:46served with polenta,
19:48and a shaved fennel
19:49and blood orange salad.
19:57The octopus is
19:59cooked perfectly.
20:00It just melts
20:01in your mouth.
20:02It's not chewing
20:02in any way at all.
20:03And then the sharpness
20:05of that blood orange,
20:06with the bitterness
20:06from that fennel,
20:07is absolutely delicious.
20:09It's all really
20:09well-seasoned.
20:10It's well-flavored.
20:12Just one thing.
20:13Go on.
20:13There is so much
20:14garlic in there.
20:15Sorry, I know.
20:16The good thing is
20:17that Santa Claus
20:18is not a vampire,
20:19because you wouldn't
20:20be getting any presents,
20:21that's for sure.
20:22This polenta.
20:23I saw it when it set
20:24like a jelly,
20:26and I saw it
20:26when you added
20:27more stock
20:28and melted it back down.
20:29It's really, yeah.
20:31I love it.
20:32Oh.
20:32It's really good polenta.
20:34And what that shows
20:36is that if you just
20:38don't give up,
20:40we got there.
20:40It's life, isn't it?
20:43As you can see,
20:44my plate is completely
20:45clean here.
20:46It's a good sign.
20:48I love the garlic.
20:49Better to mash
20:50than a bit to less.
20:51And I love
20:52the way you cook
20:53the octopus, you know,
20:54because it was still
20:56the hero of the dish.
20:58My mum makes this salad
20:59very often,
21:00and my nonna as well.
21:01I fully love
21:03with this salad,
21:03so I think my family
21:04will be proud.
21:05Oh, no.
21:06And of course,
21:07the polenta.
21:08You did it.
21:09I love it.
21:10So thank you.
21:12Woo, woo, woo!
21:14Well, I'm shocked.
21:16Shocked.
21:17I think that's probably
21:18one of the proudest moments,
21:20really.
21:20It really was quite
21:23lovely, actually.
21:25Podcaster Grace
21:27has made porchetta,
21:28an oven-baked
21:29rolled piece of pork
21:30seasoned with
21:31rosemary, garlic
21:32and chilli flakes,
21:33served with
21:34roasted onions
21:35and parmentier potatoes,
21:37and a tonnato sauce
21:39made with tuna,
21:40anchovy and mayonnaise.
21:43Is it cooked?
21:45It's perfect.
21:47Oh!
21:48Yes!
21:48Stop it now.
21:50Come on.
21:59Your pork is
22:00absolutely nice.
22:01Right.
22:01It's really
22:02wonderful and moist.
22:03Inside there,
22:04a good whack of
22:05chilli flakes,
22:06which gives you
22:06a little bit of heat
22:07on the back of your throat.
22:09For somebody who's
22:09never cooked pork before,
22:10it's perfectly cooked.
22:12Thank you very much.
22:14It's made us
22:14a little bowl
22:15of heart-shaped potatoes.
22:16I did, yeah.
22:17I thought,
22:17how can I add
22:18a bit of pizzazz?
22:19I absolutely
22:20love them.
22:22The thing that's
22:23really lifted
22:23this entire dish
22:24for me is the onions.
22:25They've caramelised
22:26in all the fat.
22:27They're really,
22:28really delicious.
22:30Can I tell you
22:31something?
22:31Only if it's nice.
22:33This is beautiful.
22:35It's very difficult
22:36to cook.
22:37It's juicy inside.
22:38It's not dry.
22:38That's even more important.
22:41But you know
22:41what says a lot about you?
22:42The sauce.
22:44The tuna.
22:44Very strong.
22:45Very tasty.
22:46Love that.
22:47Amazing.
22:48Good.
22:48You're like a rainbow,
22:49you know,
22:49after a good long rain.
22:52Beautiful.
22:54Everyone like the pork,
22:55which is quite nice.
22:56I think that's quite a flex
22:58because I've never cooked it before.
22:59So I am happy with that.
23:01I just hope my parents
23:04don't expect it from me now.
23:06Comedian Ian
23:07has made a tiramisu roulade
23:09made with sponge fingers
23:12and filled with coffee syrup
23:13and whipped cream
23:14finished with a dusting of cocoa
23:16and an amaretto ice cream.
23:24Is it boozy?
23:26Yeah.
23:26Your cooking style
23:30is largely chaotic.
23:32Yeah.
23:33Out of all of that,
23:35you've made such
23:36a wonderful roulade.
23:38I'm happy with that.
23:39What I love about this
23:40is it's incredibly faithful
23:42to the tastes
23:43and the experience
23:44of a tiramisu
23:45and it's wonderful.
23:47Very, very good.
23:48All the wonderful flavours
23:49you'd expect from a tiramisu,
23:51the warmth of the alcohol
23:52on the back of your throat,
23:54that real lovely bitterness
23:55of cocoa,
23:56the bite of coffee
23:57in there as well.
23:59Your boozy smoothie,
24:01that strong flavour
24:01of almost almond
24:02from the amaretto,
24:03I think it's really, really lovely.
24:05It's a shame it hasn't set,
24:06but that's because
24:07you decided
24:08you didn't like measurements.
24:09Yes.
24:10You made the sponge finger yourself.
24:13You made it,
24:13everything from scratch.
24:15And honestly,
24:15I just loved it.
24:17It's just like a masterpiece.
24:20I feel at ease.
24:22I'm glad it's done.
24:23They said they really liked it,
24:24which was like a surprise,
24:25and they liked the boozy smoothie,
24:27which I'm hoping to copyright
24:28and sell and make millions.
24:31Last up is actor Collar.
24:34He's made a pistachio sponge
24:36topped with a white chocolate
24:37and lime mousse,
24:38filled with a crunchy fiatine,
24:41and fresh raspberries
24:42stuffed with raspberry jam.
24:43Oh, wow.
24:48Look at you.
24:49Look at you.
24:50I think that's fantastic.
25:03For you,
25:03who's only ever cooked a cake
25:04once before in their lives,
25:06to achieve that,
25:07to make it look so beautiful
25:09and glossy on the outside,
25:11but inside,
25:12that wonderful,
25:13rich flavour of pistachios,
25:14sharp sourness
25:16coming from those raspberries,
25:17I really, really like it.
25:20Your pistachio sponge
25:22is wonderful.
25:23That layer of crunchy fiatine,
25:26beautiful.
25:27I love your mousse on the top.
25:29This was,
25:30to my mind,
25:31probably the most difficult recipe.
25:33Nailed it.
25:34Thank you so much.
25:35I remember when I did my cake,
25:37I was, you know,
25:38literally,
25:39I don't know what time going.
25:41Congratulations.
25:42This is so complex.
25:43You brought Italy here
25:45in our plate.
25:47My family would eat is,
25:49would say,
25:50buonissimo.
25:51Very, very, very buonissimo.
25:57I'm actually astatic.
25:58You know,
25:59everyone just goes to the shop
26:00to buy their desserts,
26:01you know,
26:01but now that I can safely say that,
26:03you know,
26:04I can make an Italian cake.
26:06And mousse.
26:10Thank you so much.
26:13Because today,
26:14you took me directly to Italy,
26:16to my family,
26:17around the table,
26:18where I just,
26:19you know,
26:20wish I could be
26:20every single day of my life.
26:21So,
26:22it got me really emotional
26:23and I say this from my heart.
26:25Oh.
26:27Thank you, everyone.
26:28Thank you so much.
26:29See you, guys.
26:37What did you think, Vito?
26:38I loved every single dish
26:40in a different way.
26:41As you could see,
26:43my plate was always empty
26:44at the end.
26:45I really had the best time.
26:47This was a perfect Italian Christmas.
26:49I'm going to dance out.
26:50For the first time,
26:51give a kiss to you.
26:52Thank you so much
26:53and Merry Christmas
26:54once again.
26:56Thank you so much.
26:57Buon Natale.
26:57And I go.
27:02I've eaten a proper
27:03Italian Christmas.
27:05John,
27:05I'm not going to lie,
27:07these sequins are a bit tight.
27:09Whoever believes in themselves
27:11in the next round
27:11is the person
27:12who's going to take the trophy
27:13because right now,
27:14I think it's an even playing field.
27:15My meal in the next challenge
27:16is so simple.
27:19Yeah, I'm reconsidering
27:21what I have just put on the table
27:23for the next challenge.
27:24Let the Christmas joy
27:32re-continue
27:34and this time
27:37you're cooking
27:38with something
27:39fantastic
27:40at stake.
27:41the Celebrity MasterChef
27:45Christmas Champions
27:47Golden Whisk.
27:49Oh!
27:50Beautiful.
27:52Absolutely stunning.
27:53Your task today
27:54is to cook for us
27:54your idea
27:55of an ultimate Christmas dinner.
27:58Now, you can draw on tradition,
27:59you can draw on your heritage,
28:01or if you want to,
28:02you can go completely left field
28:03and cook something
28:04you've always dreamt
28:06of having on Christmas Day.
28:07At the end of this,
28:10there will be
28:11one champion.
28:14Two hours,
28:15two courses,
28:16it's Christmas,
28:17ladies and gentlemen.
28:18There's the whisk.
28:20Let's go.
28:27Feeling excited.
28:29I've cooked this meal before.
28:31I hope I'm not too rusty
28:33because it's been a few years.
28:35I'm just trying to have fun.
28:37I'm just trying to enjoy it
28:38and really let the memories
28:42flood back in.
28:46Carla,
28:47what is cooking for Christmas?
28:49A bee stew,
28:50basically,
28:51like my dad used to cook.
28:52And it's a Nigerian red stew
28:54with pounded yam.
28:56What goes in a red stew?
28:57Fresh tomatoes,
28:58plum tomatoes,
29:00long sweet peppers,
29:01scotch bonnets.
29:02Also,
29:03I'm going to make some okra.
29:04Did you say pounded yam?
29:05Pounded yam.
29:06Ok.
29:07Ok, what's pounded yam?
29:08You put the yam in,
29:09put a little bit of water in
29:10and then you whip it
29:11into like a dough,
29:13almost a mashed potato
29:14kind of consistency
29:15and then you have it with stew.
29:18This feels like you're cooking
29:20something very emotional.
29:21It feels like a real link to the past.
29:23Yeah,
29:23I've had this meal my whole life.
29:25I wanted to pay homies to my dad
29:26with this
29:27because with pounded yam,
29:29with stew,
29:30and it reminds me of family
29:32and with family comes Christmas
29:33and that's what I kind of thought.
29:35And what's your dessert then?
29:36My dessert is puff puff.
29:39It's a little dough,
29:40sugar balls,
29:41and I'm doing it
29:42with a chocolate sauce.
29:44Well, there's people
29:44from Nigeria
29:45all over Britain
29:46right now
29:47watching this.
29:47How do you feel?
29:49This is where the problem lies.
29:52This is where the nerves get in.
29:53All right,
29:59that's beef stew right there.
30:00This red stew,
30:02yes, it's tomatoes,
30:03yes, it's herbs,
30:04yes, it's peppers,
30:05but it is Scotch bonnet.
30:07It's got a real kick.
30:09It needs to be used carefully.
30:12I've just watched Collar
30:13take that pounded yam
30:15and he's put it
30:15into a plastic bag
30:16and he's just kneading it
30:17on the bench.
30:18I've never seen that before.
30:20Usually it's done in a pot
30:21and use a wooden spoon
30:22and it's really hard work.
30:24That pounded yam
30:25needs to be
30:26as smooth as silk.
30:27It shouldn't have
30:28any lumps in it whatsoever.
30:31Dessert,
30:32we're getting puff puff.
30:33Little doughnuts
30:34which are made
30:35from a batter.
30:36They need to be
30:37puffed up really well,
30:39but we will see.
30:40If Collar
30:41takes them out
30:42of the deep fryer
30:42too early,
30:43they will drop down
30:44and they'll become
30:45like flattened tyres.
30:49They're not looking,
30:50they're not looking great.
30:52All right.
30:55Ray bonblanc.
31:01Nicky,
31:02what are you going
31:02to cook for us?
31:03It's got a bit
31:04of a special meaning,
31:04really,
31:05because my mum
31:06is northern
31:07and she makes
31:08the most delicious
31:09Yorkshire pudding.
31:10So I thought
31:11I'll do chicken
31:11because I love chicken,
31:12shove that in the Yorkshire.
31:14I love cheese.
31:16So I thought
31:17I'd do some cheesy
31:17pigs in blanket.
31:18We're doing
31:19some sexy veg,
31:21caramelised Brussels sprout
31:23and a caramelised carrot,
31:26some really nice gravy.
31:27And then my grandad,
31:28Freddie,
31:28he had this tradition
31:30of always sprinkling
31:31crisps on top
31:32of the Christmas dinner.
31:34So that's why
31:35I've called it
31:35Freddie's Christmas dinner
31:36because we're going
31:37to make some
31:37homemade crisps,
31:39hopefully.
31:40It's a really clever idea
31:41because you get
31:42the seasoning,
31:43don't you,
31:43from the crisps
31:43and that lovely
31:44crunchiness that goes
31:45with the crisps as well.
31:46And then dessert.
31:48OK, Steph's trifle.
31:49So it's a retro trifle
31:51because I'm making it
31:52with custard powder
31:53and sponge fingers.
31:55But mum won't have
31:56it any other way.
31:56I mean,
31:56she gets quite annoyed
31:57actually at anyone
31:58else's trifle
31:59because she's got rules.
32:01Custard's got to be
32:01dead thick
32:02and the cream's
32:03got to be thin.
32:04No fancy shenanigans,
32:06no sprinkles
32:07or anything like that,
32:07just some almonds on top.
32:09It's a trifle.
32:09There's got to be some booze.
32:11Oh, Sherry, yeah,
32:11I forgot that bit.
32:12So I believe this is
32:13a very special Christmas
32:14this year.
32:15Well, yeah,
32:16I got hitched
32:16and dined, mate.
32:17First Christmas
32:18with a new husband.
32:20Yeah,
32:21it's the love of my life.
32:25This is my ultimate
32:26Christmas dinner
32:26because it's my heart,
32:28you know,
32:28it's my mum
32:29who I adore,
32:30it's her dad,
32:31it's my granddad,
32:32all on a plate,
32:33isn't it?
32:36Nicky's going
32:36quite traditional
32:37but traditional
32:38with a twist.
32:39We need
32:40lovely moist chicken breast
32:42which has got butter
32:43across the top,
32:44with a gravy
32:45which is really,
32:46really rich,
32:46with a Yorkshire pudding
32:47which is really crispy
32:48and crunchy on the outside
32:49but slightly stodgy
32:50in the middle.
32:52Good luck, baby.
32:53What says a family
32:55at Christmas more
32:56than your granddad
32:57who needs to put
32:58crunched up crisps
33:00across his Christmas dinner?
33:03I love a sprout.
33:04I think a Christmas dinner plate
33:05is naked without one.
33:07She's caramelising them
33:08in honey.
33:09Bring it on.
33:12My mum
33:12does not allow
33:13Jenny in a trifle.
33:15It's just raspberries.
33:16Controversial,
33:17isn't it?
33:17Right,
33:18we've got custard
33:18for on.
33:19Right.
33:20Nicky's trifle
33:21doesn't have
33:21delusions of grandeur.
33:23She's not soaking
33:24gingerbread in amaretto.
33:27No,
33:28it's a proper
33:30northern trifle.
33:31raspberries,
33:33cream,
33:34custard.
33:34Love it.
33:36I have practiced
33:38and I have had
33:39a couple of goes
33:40at it
33:40but we are very
33:41close to time
33:42so I don't know.
33:43I mean,
33:44it's got to run
33:45like clockwork today
33:47otherwise I'm doomed.
33:52Celebrities,
33:5235 minutes gone.
33:54One hour,
33:5425 minutes left.
34:01I think I put
34:03in an okay
34:04go of it
34:05first time round
34:06but hopefully now
34:08I can show
34:08Grace and John
34:09that I'm not just
34:10a neurotic nervous mess
34:12and I can actually
34:13cook a bit.
34:14I can't boil water.
34:17That does not
34:18bode well.
34:19It's nice to be
34:20cooking something
34:20I'm familiar with
34:21but also if it goes
34:22wrong I've got
34:23literally nobody
34:23to blame but myself.
34:28I'm cooking
34:29a cheesy cauliflower
34:30with crispy
34:31chicken thighs
34:32and some broccoli
34:34and then for my
34:35dessert I'm doing
34:36a peach and
34:37banana crumble
34:38with a rum and
34:39raisin ice cream
34:40and this is my
34:41redemption.
34:43I'm making
34:43boozy ice cream baby
34:44but I'm not putting
34:45in too much booze
34:46this time.
34:47That ice cream
34:47is going to be
34:48rock solid
34:48and you'll be able
34:49to like operate
34:50heavy machinery
34:51after it.
34:52Why is this
34:53Christmas here?
34:54The cheesy cauliflower
34:55even before I did
34:57Christmas dinner
34:57for my family
34:58the cheesy cauliflower
34:59was the one dish
35:00that I brought
35:01to the party
35:02the spicy chicken
35:03thighs I cooked
35:04them a lot
35:05we had Chinese
35:06takeaway for a
35:07couple of Christmases
35:08back in the day
35:09there was just the
35:10four of us
35:10mum, dad, me
35:11and my sister
35:12and we sort of
35:13didn't really want
35:13to deal with the
35:14faff of a big
35:15Christmas day
35:16so only for a
35:17couple of years
35:17we did do a
35:19sort of Chinese
35:20takeaway
35:20we just picked
35:21whatever films
35:22we wanted to
35:23they were generally
35:23speaking actiony
35:25thriller horror
35:25things because
35:26that's what we
35:26liked.
35:27Chinese takeaway
35:28and horror movies
35:29yes
35:30honestly
35:30I'd love that
35:31that'd be great
35:32the people in the
35:33Chinese takeaway
35:34did do us
35:34turkey chow mein
35:35to make it a bit
35:36more festive
35:37I love Ian's menu
35:44because Christmas
35:45doesn't look the
35:46same to every
35:47family
35:47it isn't one
35:49size fits all
35:50mum if you're
35:52watching I'm so
35:53sorry
35:53I don't make this
35:54much mess at home
35:55I'm sorry
35:55Ian's main course
35:58usually you'd have
35:59cauliflower cheese
36:00as a side dish
36:00it seems that
36:01cauliflower cheese
36:02seems to be the
36:02main event
36:03and the chicken's
36:04a side dish
36:04we're getting big
36:05wedges of cauliflower
36:07you've got to make
36:07sure that cauliflower
36:08is cooked all the
36:09way through
36:09and it doesn't go
36:10mushy
36:11I just forgot to
36:12put mustard in my
36:13cheese sauce
36:13lovely creamy
36:15rich sauce
36:16hopefully no lumps
36:18dessert from Ian
36:19a banana and
36:21tin peach crumble
36:22banana stewing down
36:25it could be
36:25absolutely delicious
36:26it could just be
36:27stodge
36:28my crumble
36:30is a sort of
36:31a little thing
36:33my mum used to
36:34always make
36:34around Christmas
36:35time I loved it
36:36it's served with
36:36rum and raisin
36:37ice cream
36:38you know what
36:38I'm just going to
36:39go last
36:39I can't afford to
36:40this is going to
36:42be ice cream
36:42I'm going to make
36:44an ice cream
36:45that sets
36:46on this show
36:47if it kills me
36:48oh
36:49I really want
36:53it to work
36:53but we'll see
36:54the issue with
37:00cooking your own
37:01menu now
37:01is that they
37:02expect you to
37:03actually do well
37:04the first challenge
37:06you know
37:06they know you
37:07don't really know
37:07how to cook it
37:08so they have more
37:09grace and leeway
37:10with it
37:10now they have
37:11no mercy
37:12grace what is
37:18cooking for
37:19Christmas
37:19I'm going to
37:20be honest with
37:20you guys
37:21I had an idea
37:22to do like
37:22Yorkshire pudding
37:23and make a face
37:24out of like
37:25carrots and
37:26mashed potato
37:26and then I got
37:27embarrassed because
37:28I saw how good
37:29everyone else's
37:30is going to be
37:30so I just thought
37:31I'd just shove
37:32everything in a
37:32Yorkshire pudding
37:33what's going in
37:34the Yorkshire pudding
37:35please tell me
37:36sausage
37:36mash
37:38veg
37:39broccoli
37:40and what's your
37:41dessert then
37:42then grace
37:42caramelized biscuit
37:44muffin
37:44my mum just
37:45always makes them
37:46and when I found
37:48out I was coming
37:49on the show
37:49I said help
37:51in capital letters
37:52and she just
37:52sent me the recipe
37:53and with that muffin
37:54is there anything
37:55with it
37:55no
37:56right
37:56and then a biscuit
37:57across the top
37:58yes
37:58and maybe a bit
37:59of the biscuit
38:00spread on the top
38:01okay
38:02Yorkshire pudding
38:02if you want to
38:04put a face on it
38:05please do
38:05I like a face
38:07yeah
38:08it's Christmas
38:09everything could go
38:14wrong today
38:14I've never cooked
38:15a Yorkshire pudding
38:16I've never cooked
38:17a muffin
38:17in my life
38:18my Yorkshire puddings
38:20couldn't rise
38:21and then the whole
38:22thing is done
38:22so yeah
38:23feeling confident
38:25sausages
38:29mash and gravy
38:30inside a Yorkshire pudding
38:31oh yes
38:31Merry Christmas
38:32to you
38:33I hope
38:34we get really
38:35beautifully cooked
38:36sausages
38:36mashed potato
38:38which is seasoned
38:39very very well
38:40with no lumps
38:40gravy
38:41which is lovely
38:42and rich
38:43and a Yorkshire pudding
38:44which is crispy
38:44I'm thinking
38:45carrot for the nose
38:47sausage for the mouth
38:48sounds fantastic
38:50I'm loving the sound
38:54of these caramelised
38:55biscuit muffins
38:56there is something
38:57quite festive
38:58about them
38:59they look great
39:00yeah that looks
39:01like a muffin
39:02yeah
39:02yeah
39:02it's amazing
39:03I hope that muffin
39:05when we open it up
39:06has a nice
39:07gooey centre
39:08something inside
39:08to give us a bit
39:09of a surprise
39:10this isn't working
39:12uh-huh
39:13she is the queen
39:14of the deadpan
39:15one liner
39:16but behind that
39:17I think there's
39:18some serious cooking
39:19going on
39:20and a competitive nature
39:22I didn't realise
39:23it melts
39:25it's now dripping
39:26all over the sides
39:27all right
39:31do you know what
39:32that is what it is
39:33isn't it
39:34celebrities
39:37you have just
39:39ten minutes
39:39ten minutes
39:40food should be
39:40going on plates now
39:41ten minutes
39:42that's it
39:44well done darling
39:45that's great
39:45that's great
39:46yeah
39:46now I've seen
39:48the eyeballs
39:49feel like
39:49I feel pretty confident
39:50bit of fun
39:51so let's not talk
39:55about ice cream today
39:56I think it might
39:58be all right
39:58I've not checked
39:59I'm going to leave
40:00it till the last
40:00last minute
40:01I love the fact
40:07you've made your face
40:08I did it for you
40:10get a spoon
40:12go for it
40:13just get the sexy
40:14veg on
40:14yeah
40:15two minutes
40:25everybody
40:25just two minutes
40:26right
40:27you've got to think
40:28about the ice cream
40:28yeah I've got it
40:29I'm ready
40:30John
40:30this is going to be
40:34absolutely touching
40:35gore
40:36it looks quite
40:42alright
40:42Ian get that ice cream
40:48out
40:49let's go
40:49go go go
40:50it's a soft serve
40:53but it's an ice cream
40:54celebrities
40:58that's it
41:00Christmas is here
41:01time's up
41:03all done
41:04I love you
41:10we did it
41:11you're brilliant
41:12Carla
41:15come and speak to us
41:17good luck buddy
41:17good luck
41:18Carla
41:18how you doing
41:21I'm alright
41:22Carla has paid homage
41:26to his late father
41:27and Nigerian heritage
41:29by making a red beef stew
41:31cooked in plum tomatoes
41:33sweet peppers
41:35and scotch bonnets
41:36served with pounded yam
41:38and blitzed okra
41:40your pounded yam
41:49is so smooth
41:50and so silky
41:51not a single lump
41:53in it
41:53that's quite incredible
41:54really wonderful texture
41:56your lovely rich tomato sauce
41:59is where the flavour is
42:00your beef inside there
42:01is beautifully tender
42:02cooked perfectly
42:03love all the spices
42:05a good amount of scotch bonnet
42:07on the back of my throat
42:08the flavour of the okra
42:10I really like
42:11the texture
42:11is a little bit unusual
42:13it's so sticky
42:14and stringy
42:15and gluey
42:16because you pureed it
42:18and I think the okra
42:18belongs in the stew
42:19and it should have been
42:20cooked with that stew
42:20I think that your red stew
42:23is so good
42:24that sauce
42:25it's sweet
42:27and I love that
42:28you've used
42:30just the right amount
42:31of scotch bonnet
42:32to nearly blow my head off
42:34but I can still taste
42:36the tomatoes
42:36this is cooked
42:38clearly
42:39with all the memories
42:42of your dad
42:42love it
42:43love it
42:44love it
42:44and thank you
42:45for doing this for us
42:46for dessert
42:49Kola has made
42:50Nigerian puff puff
42:52deep fried dough balls
42:53covered in sugar
42:54nutmeg and cinnamon
42:56and served with a chocolate
42:58dipping sauce
42:59they're a bit hard
43:08I left them in there
43:09a bit too long
43:10there's no rising agent
43:11there which would have
43:12made them light and fluffy
43:13yeah
43:13but I love the flavours
43:15cinnamon and nutmeg
43:17are like Christmas
43:18and Easter
43:18at the same time
43:19the chocolate sauce
43:20is lovely and silky
43:21and rich and dark
43:22with cocoa
43:23that's great
43:24they are quite heavy
43:26colour
43:27but they're sweet
43:28and got the flavours
43:29bang on
43:30and then your chocolate
43:30sauce is lovely
43:31I love the fact
43:33you've bought into
43:34the MasterChef kitchen
43:34things that you grew up with
43:35couple of issues on texture
43:37but otherwise
43:38I think you've done
43:39a great job
43:39poured so much
43:42into making
43:43of the yam
43:44and the stew
43:45that
43:46the other stuff
43:47were kind of
43:48forgotten about
43:48a little bit
43:49great
43:50but I'm over the moon
43:52with my stew
43:53thank you
43:55good luck
43:55thanks guys
43:56thank you
43:57hello you two
43:58hello
43:59inspired by her late
44:01grandfather Freddie
44:03Nikki's ultimate
44:04Christmas dinner
44:05is roast chicken
44:06served in a Yorkshire pudding
44:08with stuffing balls
44:10cheesy pigs in blankets
44:12carrots and Brussels sprouts
44:14homemade salted crisps
44:16and gravy
44:17what happened
44:19to the gravy
44:20Nikki
44:20I know
44:21I'm sorry
44:21about the gravy
44:22I think it's split
44:23mine's green
44:25oh it's not
44:26is it
44:26lovely Yorkshire pudding
44:39holding the whole thing together
44:40it's crispy on the outside
44:42slightly soggy on the inside
44:43that's wonderful
44:44your chicken is cooked beautifully
44:46falling apart
44:47that's fantastic
44:48I love these crisps
44:49the best bit of a roast potato
44:51is the crunchy bit on the outside
44:52I think that's really wonderful
44:53your pigs in blankets
44:55have been cooked a little bit too long
44:56and that means that the cheese isn't in there
44:58it's not
44:58no longer unctuous
45:00yeah
45:00and our gravy
45:01has unfortunately split
45:02everything after that
45:05is an absolute
45:06Christmas sensation
45:08the Yorkshire pudding
45:10wow
45:11wow
45:12and you've caramelised the sprouts
45:14they're crunchy
45:16and delicious
45:17your chicken
45:18is definitely still moist
45:20and I love your crisps
45:22love it
45:23love it
45:23love it
45:23thanks guys
45:24for dessert
45:26Nicky has cooked her mum
45:28Steph's trifle
45:29made with custard powder
45:31sponge fingers
45:32fresh raspberries cooked down in sugar
45:35and whipped cream
45:36topped with almonds
45:37it's interesting
45:44because there's no jelly
45:45but you cook those raspberries down
45:46and with the sponge fingers
45:48and the sherry
45:49you've got a jelly-like texture
45:51in the bottom
45:51yeah
45:52and I like that
45:53your custard
45:54it's lovely and thick
45:55your cream
45:57has been slightly
45:58over whipped
45:59yeah
46:00and it's going grainy
46:01which is a bit of a shame
46:02yeah
46:02but otherwise
46:03I think it's a very good trifle
46:05I think the fact
46:07that you've used
46:08fresh raspberries
46:09really lifts it
46:10I love your custard
46:13it's made exactly
46:15as it was made
46:15in my family
46:16with lumps
46:17and I love all the almonds
46:19oh thanks
46:21definitely did put my heart
46:25on the plate
46:26that to be honest
46:27is all I wanted to do
46:28I had longed the custard
46:30but it was tasty
46:32and there was love in it
46:34and so I'm happy about that
46:35Ian's ultimate Christmas dinner
46:39is a whole cauliflower
46:41cooked with a bacon and cheese sauce
46:44Chinese style spicy chicken wings
46:47and long stem broccoli
46:48you get what people want to eat
46:58I love your cauliflower cheese
47:00the cauliflower is cooked perfectly
47:02there's a lovely Christmas
47:03on the outside
47:04there's the bitterness
47:05of the leaves
47:05there's ample amount of cheese
47:07salty bacon
47:08your chicken thighs
47:10are moist and delicious
47:11this is like
47:12for me
47:13leftovers out of the fridge
47:14warmed up on Boxing Day
47:16and then the little healthiness
47:17on the side of this broccoli
47:19my mum said
47:19if I didn't serve broccoli
47:20she'd go mad
47:21because there'd be
47:22nothing healthy
47:23so that's what that is
47:24I think it's delicious
47:26thanks man
47:27I'm a massive fan
47:28of cauliflower cheese
47:29this is a really delicious version
47:32I love the fact that you
47:34honour the whole cauliflower
47:37and I love that
47:39your chicken
47:39pays tribute to
47:40the Chinese takeaway
47:42so there is spices
47:46and heat there
47:48I'm loving it
47:50perfect
47:50Ian's dessert
47:53is his mum's
47:54banana and peach crumble
47:56served with rum and raisin ice cream
47:59my ice cream
48:06it's creamy
48:07it's sweet
48:08it's boozy
48:09and it is set
48:10I've never eaten banana
48:13with tinned peaches
48:14before
48:14I'm not sure
48:15if I will again
48:16but
48:17I love the fact
48:19that
48:20you really tried
48:21to make this look
48:22dainty
48:23yeah
48:23exactly
48:24a little bit of class
48:26after you've had
48:27your own weight
48:27in cheese
48:28it's a flavoursome ice cream
48:30I like those really sticky
48:32almost chewy bits of raisins there
48:34because they've become
48:34very very frozen
48:35and that's good
48:36your
48:38banana and peach crumble
48:40doesn't have the definition
48:41of a crumble to me
48:42it's become sort of
48:43more of a sort of
48:44oatmeal-y muesli
48:45mixture across the top
48:47of my fruit
48:47I like the combination
48:49of these peaches
48:50and bananas though
48:51your mum's a genius
48:52that's all
48:53I'm done
48:54that's all we need
48:55it's the
48:55that's the quote
48:57I've never agreed
48:59with anything
48:59John Throde has said
49:00more in his life
49:02my mother
49:03Alison Sterling
49:03is a genius
49:04Merry Christmas
49:06Alison Sterling
49:07go on Grace
49:09go on Grace
49:10best for last
49:12are we
49:12Grace's mane
49:17is a giant
49:18Yorkshire pudding face
49:19with steamed broccoli
49:21antlers
49:22mashed potato eyes
49:24a honey glazed
49:25carrot nose
49:26a sausage smile
49:28and gravy
49:30you've made us
49:32Rudolph the red-nosed
49:34Yorkshire pudding
49:35mmm
49:36yeah he's trying
49:37for a different style
49:38recently
49:39so
49:40a Yorkshire pudding
49:41to rise like that
49:42and to hold up like that
49:43that's amazing
49:44yeah
49:44okay
49:45love that
49:46Grace
49:54everything's cooked
49:55really really well
49:56mmm
49:57sausages are cooked
49:58really nicely
49:58they're cooked all the way through
50:00carrots are lovely and soft
50:01smooth creamy mashed potato
50:03rich gravy
50:04the star of the show
50:05is definitely
50:05this Yorkshire pudding
50:06yeah
50:07that's quite incredible
50:08this is probably one of the most
50:11unforgettable plates of food
50:13that I've ever eaten
50:14I appreciate that
50:15I love your Yorkshire pudding
50:16and I love your gravy
50:19sausage perfectly cooked
50:20the carrot nose
50:22enjoyed it
50:24could do with more seasoning
50:25yeah
50:26Mr. Reindeer's potato eyes
50:28again need more seasoning
50:30but lovely and creamy
50:31and no lumps at all
50:33I could do without your
50:34wilted broccoli antlers
50:35yeah
50:36and I think that if you take away
50:38the comedy aspect
50:39you're actually quite a good cook
50:41oh thank you
50:43thank you very much
50:44Grace's dessert
50:46is her mum's
50:48caramel filled muffins
50:49topped with a caramel
50:51biscuit spread
50:52and a caramelised biscuit
50:53that's a really good muffin
51:02thank you
51:03it's sweet
51:04it's fluffy in the right places
51:06you've got loads of the caramel spread across the top
51:09you've got some on the insides
51:11they're a little bit slapdash to look at
51:13but
51:13yeah
51:15you should be proud
51:16thanks guys
51:17that was a lot better than expected
51:19you know
51:19the texture of the muffins
51:22are really really good
51:22the inside little surprise
51:24with more caramel flavour to it
51:26I think that's really wonderful
51:27right now
51:29this needs something like custard
51:30or ice cream
51:32or cream
51:33something with it
51:33to bring that together
51:35I feel great after that
51:40I really mentally prepared myself
51:42for quite a lot of negativity
51:44and I feel like they were just really nice to me
51:47you and I know that great food starts with a story
51:53and all of them had a little story going with their dishes
51:56we have got a tough decision
51:58brilliant
51:58I think that went really well
51:59I think I think you are
52:00I hate to say it
52:01oh you were amazing
52:02you were always so good
52:04Carla had such a strong start to this competition
52:11we were all impressed by his cake
52:14in his second round
52:15he really wanted to show us
52:17the food of his heritage
52:18that his father cooked for them
52:20his stew was wonderful
52:21I loved it
52:23the okra
52:24was unusual
52:26the dessert from Kola
52:28lovely chocolate sauce
52:29great flavours on the outside of those puff puff
52:32nutmeg and cinnamon
52:33but they were hard
52:35I've impressed myself
52:37and shocked myself
52:38all along the way
52:39I'd love to win that trophy
52:41because
52:41it looked great on my mantelpiece
52:43but I feel proud that I did it
52:46and it's done
52:47there was a lot to like about Nicky's main course
52:52a lot of it was very traditional Christmas dinner
52:54there was pigs in blankets
52:56there was Brussels sprouts
52:58chicken was just so
52:59the gravy was a disaster
53:02that was a pretty trifle
53:05and very nostalgic
53:07of trifles that I've eaten many times in the past
53:10the cream was certainly over whipped
53:12and everything tasted great
53:14there were just little mistakes
53:16little things that didn't quite work out
53:17I don't know if someone can win this competition
53:21with green gravy
53:22maybe they can
53:25Ian cooked food today
53:28that he would like to eat
53:30cauliflower cheese
53:31and then the flavours of Chinese spiced chicken
53:35an unusual combination
53:36but it worked
53:37I really liked it
53:38peach and banana crumble
53:39he made ice cream beautifully this time
53:42I quite like the flavour of those peaches and bananas inside the crumble
53:46it wasn't absolutely perfect
53:48but I thought he had two really tasty courses
53:51I would love a golden whisk
53:53a lot
53:55I think my family would be proud
53:57I'd be grateful to take it
53:59Grace is somebody who's completely full of laughs
54:03and has come in here
54:04and we can tell she hasn't cooked a lot
54:06but I think she's a natural
54:08that was amazing that Yorkshire pudding
54:10absolutely delicious
54:12it is pure grace
54:14that she made us some delicious muffins
54:16and couldn't be bothered to serve something with them
54:19but overall they were still good muffins
54:22I would love the golden whisk
54:25I honestly
54:26because I think it would really just make everyone
54:29respect me a little bit more
54:31get a load of this
54:33interesting isn't it
54:35what's happened with these four
54:36how they've embraced Christmas in the MasterChef kitchen
54:39we've got a tough decision now
54:41hello
54:42this is tense
54:47yeah this is tense
54:48thank you
54:55for coming to our Christmas house party
54:57you've really put your hearts and souls into this
55:01and you also delivered some wonderful food
55:05our Celebrity MasterChef Christmas Champion 2025 is
55:11well done
55:26well done
55:28oh wow
55:32congratulations Mr. Sterling
55:35congratulations
55:35Carla
55:37Grace
55:39Nicky
55:41we wish you
55:42the merriest of Christmases
55:44this was so much more challenging
55:50than I ever thought it would be
55:51whoever underestimates this competition
55:54is a fool
55:55heading back to the family now
55:58obviously it's Christmas time
56:00so I think I'll have a mince pie
56:01a prosecco
56:03maybe a nap
56:04this is a very difficult competition
56:07it's also so much fun
56:10you know
56:10food is so beautiful
56:12like
56:12there's still a lot more learning to go
56:15because you know
56:16I do miss a couple of ingredients here and there
56:17so I'm so happy that I've done this
56:21I've had such a lovely time
56:23I mean it has been brilliant
56:24and I really do want to do more cooking when I get back
56:27which is nice
56:28and I'm so tough at Ian
56:29look at this
56:32oh I bet him
56:34well I thought we were going to have some boozy smoothie
56:36I have the most special Christmas gift for you
56:40oh
56:42the golden wits
56:43you know that's specially made
56:44look at this
56:44it's amazing
56:46thank you
56:47Ian's a man who sticks to his guns
56:49he's cooking food that he truly loves
56:51food of the people
56:52he definitely is a person
56:54who understands how to please the crowd
56:56not just on the stage
56:58but me in the MasterChef kitchen
57:00there's a swagger
57:02when he gets behind those stoves
57:04and I'd be pleased to have an invite round to his house for dinner
57:07any night
57:08come on
57:09I think I'm a chef now
57:12I think I'm quitting comedy
57:14and I'm going to be a full time Michelin star chef
57:17Merry Christmas everybody
57:19MasterChef champion Christmas
57:23there's a few caveats but I'll take it
57:25I'm delighted
57:25you will have to get that hole in the roof next time
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