Celebrity Masterchef - Season 20 Episode 09
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00:00A place in the quarter-final.
00:02It's leaking. Sorry.
00:04Oh my God.
00:05Now they're back with even more passion.
00:09Come on.
00:10Because the last three places in this year's semi-finals are at stake.
00:14When you get in that kitchen, it's like a real battle, you know.
00:17It's tough.
00:18Oh, damn it.
00:19Nerves are kicking in.
00:20I got about four hours sleep last night.
00:23Tonight, they face two tough challenges to test them further.
00:27Under pressure and I'm making a right miss.
00:31Flying by the seat of my pants right now.
00:33First, they must show they can work in teams.
00:37Ash.
00:38Ash.
00:39Ash.
00:40Add that to the jar.
00:40Make that thick and then put it in that little bowl.
00:43Before cooking off to secure their place.
00:47It's obviously quite different to being on a rugby field.
00:50Anything can happen.
00:51You've got to think on your feet.
00:52We need to do the same.
00:53It's not just about getting through the rounds now.
00:55It's about performing to the best of your ability.
00:58The last three places in this year's semi-final are up for grabs.
01:02We have some serious competitors in this round.
01:06People who really want to win.
01:08For how long will they stay in this game?
01:10What have you done to John?
01:11Welcome, celebs, to your quarterfinal.
01:37The next round, we call the Pairs Challenge.
01:44Professional kitchens around the world rely upon teamwork and communication.
01:49So we split you into two teams.
01:52Alan Wynn.
01:53Ashley.
01:54You are the red team.
01:56There we go.
01:59Noreen.
02:01Alfie.
02:02You are the blue team.
02:03Hey!
02:06Each team is tasked with cooking for us a dish.
02:09We want two portions of your dish, and those two portions have to look and taste exactly the same as each other.
02:19The twist is, only one member of the team has the recipe.
02:25And this is where teamwork and communication come to the fore.
02:30So whoever has the recipe needs to guide their fellow team member to make sure that the challenge is completed.
02:39Reveal your ingredients.
02:46Alan Wynn, congratulations, you've got the recipe.
02:49Thank you very much.
02:51You've captained a few teams in your life, Alan Wynn?
02:53Two or three, yeah.
02:54None as good as this one, mate.
02:59That's some deep thought from Alfie already.
03:05I'm going to give it a go.
03:06You have one hour.
03:11Let's cook.
03:16Each team leader has been given basic instructions for a different dish, with separate trays of ingredients for every element.
03:25There's a lot to make, and I've got the added responsibility of giving instructions to Alfie.
03:31Just because one person has got the recipe doesn't mean they're totally responsible.
03:34They have to work as a team.
03:36Big pan, boiling water.
03:38How much boiling water do you want in there, Winnie?
03:40Just under a half.
03:42Alfie, do you know what we're making?
03:43The falafel?
03:44Yeah.
03:44This is about communication.
03:46If that falls down, they'll end up with nothing.
03:49Fingers crossed.
03:51Listen as we go now, right?
03:52Get your potatoes then and peel them.
03:55Rugby legend Alan Wynn is in charge on the red team.
03:59He will need to guide reality star and ultra-athlete Ashley through their recipe for aloo tiki.
04:05Served with crispy chickpeas and topped with tamarind sauce and green chilli chutney.
04:13How would you like them cook?
04:14Whatever, just make them smaller.
04:15Please, we need to do it the same.
04:16That way.
04:17That way.
04:17Perfect.
04:19Aloo tiki.
04:20Little potato cakes with a good amount of spice in there.
04:24Crispy on the outside, fluffy on the inside.
04:27They have to make sure those potatoes are cooked all the way through.
04:31We don't want absolute fine mashed potato.
04:33That's not the idea of aloo tiki.
04:35Aloo tiki has a bit of texture.
04:37I'll just give you some instructions quickly.
04:40Get your masher.
04:41Put your potatoes in there then.
04:43Oh, this is good.
04:45We like this.
04:47I mean, you need quite a bit of grip strength.
04:50Between Alan Wynne and Ashley, there are biceps aplenty.
04:57Ashley's struggled a little bit, but they've gone through.
05:00We have got riced potatoes for potato cakes.
05:04Alan was doing one potato a time, and I was doing three, so, you know.
05:11Once you've done that, Ash, put onions, garlic, chilli all together.
05:15Then there's the spicing.
05:17That's the ginger.
05:18Yeah, ginger.
05:19Look.
05:19Chili.
05:20Onion.
05:20An onion.
05:21Chili.
05:22Can I see how you've cooked your onions?
05:24Just chop them small.
05:25If you go cross-section, one way, and then the other way, 90 degrees.
05:30You're the first person I've seen giving actual 90 degrees chopping.
05:34Very precise.
05:35It's just easier, isn't it?
05:36Say what you see.
05:39One teaspoon of garam masala.
05:42They have to be bold with the seasoning.
05:45Kashmiri chili powder.
05:46How much?
05:46Teaspoon.
05:47It's going to have to dictate exact quantities of spicing to Ashley.
05:51Both of these dishes need to taste the same.
05:56It smells great, mate.
05:57Good, good.
05:58Put that into the potato mix.
06:03Alfie.
06:03Yep.
06:04Two hundred and fifty grams of chickpeas.
06:07Comedian Noreen is in charge of the blue team.
06:11Along with singer Alfie, they must make falafel, flatbread, and tabbouleh.
06:16Served with a tahini and pickle juice dressing, and zouk, a spicy herb-based sauce.
06:24Falafel, I've never made that, never done tabbouleh, never heard of zouk.
06:28I'm a little nervous, well, very nervous, to be honest.
06:32A falafel.
06:34It's an amazing dish made from chickpeas, spices, and lots and lots of herbs, deep-fried and quite crispy.
06:41Pulse it until roughly chopped.
06:43When pulsing that chickpea mixture, you need to know when to stop.
06:51That looks roughly chopped to me, hopefully.
06:55Two or three pulses too much.
06:58These falafels will not stick together.
07:01So what we're going to do, Alfie, is add the rest of the falafel ingredients.
07:06Have you eaten falafel before?
07:07Yes.
07:08What do you think is the secret to a great falafel?
07:10Making the puree not too dry.
07:12Ah, wonderful.
07:13You're right about giving instructions, Alfie?
07:15Yeah, I just hope that I give him the correct instructions.
07:21Alfie's racing ahead making the falafels.
07:23He is much more of an instinctive cook, so he's making it up as he goes along.
07:29I'm going to put more herbs in, I think.
07:31Should I add a bit more in mind, then?
07:32No, I think it'll be fine.
07:34Noreen is listening to that and asking him what he's done.
07:37This isn't how the task works.
07:39Alfie, show me what your pace looks like.
07:41I think Alfie's just a little bit greener than mine.
07:47Noreen's only used half her coriander and half her parsley.
07:51I don't know if we're going to get two plates that look the same and taste the same.
07:54At the minute, we're all right, I think.
07:56Celebrities, you've had 15 minutes, 45 minutes left.
08:03Still lots to do.
08:04The aloo-tiki mixture made.
08:10The red team move on to their sauce.
08:13Tablespoon of tamarind paste.
08:16Don't worry if you get a bit more, because they want flavour.
08:19That tamarind sauce.
08:22Tamarind and dates mixed together with brown sugar.
08:25Sweet and sticky and sharp and sour all at the same time.
08:30A pinch of chilli powder.
08:32All boiled together and then blended to become beautifully smooth.
08:38Have you cooked with any of these things before?
08:40The only thing that I recognise is the potatoes, but, you know, we don't want to break a trend that's been the theme of the whole competition so far.
08:49How smooth is yours?
08:50Because mine's quite tight.
08:52Just take the pan on the side.
08:53Yeah, that's good, that is.
08:54Yours is better than mine.
08:55We need to blitz it now, right?
08:57And then it'll be done.
09:02Ash.
09:03Yeah?
09:04Put it into a squeezy bottle, please.
09:06Alan.
09:07Yeah, I'll show you that.
09:07If you're going to talk to me, you've got to face me, mate.
09:09Yeah.
09:10Squeezy bottle.
09:11Squeezy bottle, yeah?
09:13Alan Wynne isn't speaking loud enough for Ashley to hear.
09:17Got to dominate the airwaves.
09:19Either Ashley's going to have to just try and listen a bit harder, or Alan Wynne's going to have to raise his voice.
09:24Ash.
09:25Huh?
09:25Ash.
09:26Ash.
09:27Listen to me now, right?
09:28I'm listening.
09:29Do you have a shout?
09:32I have my moments, but if it gets that bad in you, I'm probably in a worse situation.
09:36That it would be on the field, but no, we'll be all right.
09:39We'll see how it goes.
09:42Right, we're done, Noreen.
09:43It smells nice.
09:45How are you shaping them?
09:47Then flat.
09:48Yeah.
09:49Across the kitchen, the blue team haven't progressed further than their falafels.
09:53Shall we just fry the falafel now?
09:55Yeah, let's do it.
09:55Then it's done.
09:57Noreen is just doing one thing at a time.
09:58The falafels have been made, now they're on frying.
10:01There's still bread dough to make, there's still stability to do, there's still zug to be done.
10:05Those falafels cooking probably should have been the last thing to go on.
10:08How many are you putting in there?
10:09Four.
10:09Shall we just do six?
10:10Let's do six.
10:12Falafels are fiendishly hard to fry.
10:15The oil needs to be hot enough to make them golden and crisp.
10:19Too hot, you're going to have it burned.
10:21I just need a device to flip them over.
10:27Yeah, those are gone.
10:29Good TV for you there.
10:31Look at it.
10:34Alfie has misjudged the heat right away and his falafels have burned, whereas Noreen's have disintegrated.
10:40They're not cooked.
10:41Because her and Alfie have completely different things in the blender.
10:44Nothing like a bit of burnt stuff anyway, just to extra vitamins, isn't it?
10:49You know, that's what I'm going with.
10:53Celebrities, you are halfway.
10:5430 minutes gone, 30 minutes left.
10:57You're going to have to motor.
10:58You lot are enjoying us suffering, you know what I mean?
11:03The red team, they've made their aloo-tiki mixture, but they need to shape it into the right size patties, and it needs to be fried.
11:10Aloo, like that.
11:11Like a mini burger, that's it. Not too thick, so they cook through.
11:16They've still got their green chilli chutney to make, and they've got to make their crispy chickpeas.
11:23We need to drain these chickpeas.
11:26Chickpeas drained.
11:27Flour, salt and pepper in a bowl.
11:30Chuck the peas in there.
11:33After draining them, it says to pat them dry with a towel to get rid of any excess moisture before the gram flour goes across the top.
11:40But they haven't done that, and the gram flour has become more like a batter.
11:46The chickpeas, Ash, you don't want them to clump together one at a time, yeah?
11:51So they don't stick together.
11:54Ashley's chickpeas, the gram flour should be nice and thin, and make them these little flavor bullets.
12:00At the moment, they kind of look like stodgy in the pan.
12:05Hello.
12:07Come at me, buddy.
12:13What's next, Noreen?
12:15So now we're going to do the flatbread.
12:17What does she say?
12:17Over halfway, and there's trouble at nil for the blue team.
12:21They are really behind.
12:22Alfie?
12:23One minute.
12:24But Noreen knows how to make bread.
12:26We've seen that.
12:27If she can instruct Alfie, and they can both make the flatbreads the same size, we're in for a treat.
12:32I haven't got enough flour.
12:35Did you have enough?
12:36I've got enough, yeah.
12:37Mine's only coming up to 180.
12:38It's run out.
12:39Yeah, what sort of flour is it?
12:42Which flour?
12:42Oh, so I've done the wrong flour.
12:44Okay.
12:45So different trays, aren't they?
12:46Um, yes.
12:48Noreen was just on the verge of making her flatbread with ground flour.
12:52It would have been a disaster.
12:53So we're all right, Piccoli, and Noreen, aren't you?
12:55Eh?
12:56I know.
12:57Her station's a real mess.
12:59That's where mistakes lie.
13:01A little bit of panic there.
13:03A little bit of panic.
13:04But it'll be all right.
13:06Noreen's starting to realize now that having the recipe may not be a gift at all.
13:11Alfie?
13:12Oh, my gosh.
13:16Under pressure, and I'm making a right mess.
13:18Noreen, that's what size I'm going to do.
13:20Yeah, okay, fine.
13:24That's too doughy.
13:26Like, I think I need to do it a bit flatter.
13:30Oh, why has this gone old?
13:33Have you got other parts of the recipe to do?
13:35The tabbouleh.
13:36We've got the zoo to make and the tahini.
13:39So, Alfie, let's do the tabbouleh.
13:41Okay.
13:41You know this bulgur?
13:43Yeah.
13:43Soak that in hot water for five minutes.
13:46Blue team have got a lot of work to do.
13:47They need to really push.
13:49If they finish this on time, I am going to be amazed.
13:55Celebrities, you've got 20 minutes left.
13:57While the blue team is running well behind, the red team is faring much better.
14:05Listen to me now, right?
14:06Two chopped chilies, one bunch of coriander.
14:09What's coriander?
14:10Is that that?
14:11The leaves?
14:12Yeah, take about a half handful.
14:14They have their main components ready and are on to their final job.
14:19Classic green chili chutney.
14:20Classic green chili chutney.
14:21It should be vibrant, have a really big punch of heat coming from the chili, but be balanced
14:26really beautifully with all those herbs.
14:29Ash, lemon and lime.
14:30What, you squeeze it in there?
14:31Yeah, don't worry about using a juicer.
14:32They won't taste the pips because we blitz it up.
14:34With time running out, the blue team is only just starting a main component of their dish.
14:43Mint tomatoes, cucumber, pomegranate seeds.
14:46And I mix that with chopped parsley.
14:48Did you say parsley?
14:50Can you tell me?
14:51No, I'm joking.
14:53Tabooli, a salad made from borgal wheat.
14:56They've got to give it lots and lots of flavour.
14:58A little bit of lemon juice for sharpness needs to be really refreshing and vibrant.
15:02Have you made this before?
15:04Never.
15:05Okay.
15:06Noreen has now used coriander instead of parsley to make her tabooli because she's panicking.
15:13What are you most worried about at the moment?
15:14It's the time.
15:15I feel that I don't have enough time.
15:18We've got ten minutes left.
15:20There can't be things missing.
15:23Have you turned your patties yet?
15:24Yeah, yeah, just move them off.
15:26Ah, split.
15:28Mine are a little bit burnt.
15:29Don't worry, don't worry.
15:30Ashley and Alan Wynne are certainly streets ahead of the other team.
15:36Ashley and Alan Wynne are quite calmly getting their dish together.
15:41At this moment in time, I'm just putting 100% faith into the skipper,
15:45which is what you do when you're in a team,
15:47and hopefully it'll lead you to victory.
15:49The blue team, ten minutes to go.
15:51They've not made their zug.
15:53They've not made their tahini.
15:55They are vital parts of the dish.
15:57So for the zoo, add all ingredients except olive oil and water
16:03to a food processor or blender.
16:05Zoo gives a wonder of ten different flavourings brought together
16:09and then emulsified with a little bit of oil,
16:11so we end up almost like with a green, herby mayonnaise.
16:14How's it going, Alfie?
16:17Oh, it's a bit of a stressful one, this one.
16:21The blue team are in chaos.
16:23How's panic on the dance floor going?
16:24Oh, not good.
16:26We know you're there.
16:27Noreen's communication completely gone down the path.
16:31You've got to add the oil to that.
16:32Yeah, add some oil.
16:33Yeah.
16:34And what's I put it in?
16:35It doesn't say to add it slowly, does it?
16:36Yeah, add the oil and water slowly.
16:37I'm flying by the seat of my pants right now.
16:43Celebrities, you have just five minutes.
16:45Whatever you've got done, you need to get on a plate.
16:50Do you want to go same plate then?
16:51Safe?
16:52Yeah, same place.
16:52No, not safe.
16:53No, artistic.
16:54We don't want the same.
16:55They've got to look the same and taste the same.
16:56They've got to look the same.
16:57Ash, we've got to do same plates, right?
16:58Plus, remember, we go artistic with the same plates.
17:00Yeah.
17:01Doing the chickpeas around the outside.
17:02With just moments to go, the blue team is yet to start plating
17:08and are still trying to complete all their components.
17:14Remove the pickles and drain all but two tablespoons
17:17of the pickle juice from the jar.
17:21Right, OK.
17:22Add the rest of the ingredients to the jar
17:24and put the lid on shake jar until dressing is thick.
17:26I've lost it.
17:27How much tahini, Noreen?
17:3360 mils of tahini.
17:3560 mils.
17:35Blue team, you need to get something on a plate.
17:37You need to get something on a plate.
17:39Quick, quick, quick.
17:41Got just two minutes.
17:43Pomegranate.
17:43What's that dish?
17:45Pomegranate's the fruit.
17:45Cut it in half.
17:46Cut it in half.
17:47Come on.
17:51Sorry, sorry, sorry, sorry.
17:52So, Alfie, just add that to the jar.
17:54Make that thick and then put it in that little bowl.
17:5530 seconds, everybody.
17:58Finish in touches, make a decision, get on a plate.
18:01Coriander leaves and put over the top.
18:03Which one's coriander, this?
18:04Yeah, same one we did earlier.
18:14OK, celebrities, time's up.
18:17Step away from your benches, please.
18:19I love you, Noreen.
18:23Wow, that was something else.
18:24From here, I couldn't even see his plate.
18:27I've got extremely bad eyesight, so I can just hope that my plate looks relatively similar
18:31to Alan's.
18:32But who knows?
18:34Red team, come on up.
18:37That's not bad.
18:38How do you forget the other one?
18:39That is communication.
18:49It's a team, gentlemen.
18:52Impressive.
18:53Alan Wynn, it's great.
18:54You've added the little crispy noodles.
18:56Across the top, it gives a bit more texture as well and crunch.
18:58Yeah, I must have forgot to tell him.
19:00Shall we start with you, Ashley?
19:01The flavour inside that aloo tiki is wonderful.
19:17Your great chutney is sweet with coconut, vibrant with that real lovely green chilli.
19:22My tongue and my mouth is alive.
19:23I love how sweet your tamarind chutney is.
19:26I'm really excited about the flavours here.
19:30Your chickpeas, delicious but not crunchy.
19:33Too moist and then not enough heat and they were never going to go crispy.
19:38However, I think the presentation is gorgeous.
19:43Alan Wynn.
19:44All I've wanted from you is a bit of va-va-vun.
19:56People have been asking that for years when I was playing, so...
19:59Congratulations, Alan Wynn, you've done it.
20:01OK.
20:02It's great.
20:03Those aloo tiki, they're lightly fried, slightly crisper on the outside.
20:07The smokiness coming from that cashmere chilli and all those lovely spices coming together as well.
20:11Going really nicely with that refreshing green chilli chutney, you've done a great job.
20:18Alan Wynn, the chickpeas may not be crunchy, but I think you've got them just right in the amount of ground powder
20:25and there are parts on them where they've really caught the heat, going in the right direction.
20:30And I love your tamarind sauce.
20:31Really silky and delicious and sweet.
20:34Overall, this is a great dish.
20:36Both of you, honestly, definition of flavour, you can taste the tiki, you can taste the chickpeas,
20:41you can taste the chutneys, it's really good work.
20:45Cool.
20:45It was really wonderful to watch you work together.
20:48You brought out the best in each other.
20:50And when you came up, the fact there was symmetry at the end was just joy.
20:55Thank you very much.
20:58I can be done.
20:59It was all right.
21:00There you go.
21:06Well done, bud.
21:08I think we could open our own restaurant after that.
21:10A Michelin-star restaurant with a gem up the back.
21:12Yeah.
21:13There you go.
21:13Alan and Ashley Wynn.
21:14Bit of me's rubbing off on him already.
21:16Have we only been together for an hour?
21:18Yeah, man.
21:20It's time for the blue team.
21:23OK.
21:24OK.
21:25All right.
21:26OK.
21:30They're not the same, but they're pretty close.
21:38These both look like calm dishes, but there was not calmness when you were cooking.
21:43It was tough.
21:44It was tough, yeah.
21:45Yeah, it was really tough.
21:46The communication did obviously break down.
21:48Yeah, it did.
21:49Do you need to get rid of the chaos?
21:50Yeah.
21:51Shall we start with you, Alfie?
21:53No.
21:54Yeah.
21:54OK.
22:00Alfie, what I'm learning with you is that out of great chaos, good cooking does come.
22:12I watched you making the taboulet, and you were in peak panic at that point.
22:19So to have created something so vibrant with bulgur and the herbs, it's delicious.
22:25The falafel is beautifully seasoned.
22:30It may be a little burnt, but it's a beautiful, moist, herby falafel.
22:36It's a pale representation of a zoo, but it's delicious.
22:40Very good.
22:42Your tahini is lovely and smooth and silky, sharp with that pickle juice.
22:46Great.
22:48You cooked more than one flatbread.
22:49Yeah.
22:49And you had a really lovely one, which was round and soft, but you decided to use the
22:56oval-shaped one, which is too thin, slightly dry, and it's a bit rubbery, which is a real
23:01shame.
23:03Noreen, let's do it, shall we?
23:05While you have got everything onto the plate, which is a great thing, there are definitely
23:18some errors.
23:20Your falafel, the mixture, was quite damp when you were frying it, and it isn't seasoned as
23:25strongly as it could be.
23:27The zoo has ended up as a salad, and it's quite overpowered with cardamom.
23:32Tabbouleh, we've got coriander in there rather than the parsley.
23:36It needs to be dressed with lemon juice.
23:38It's not sharp like it should be.
23:40The tahini split, you had forgotten to shake the jar.
23:45That's the chaos.
23:46But I think the bread is amazing.
23:49I will take lessons off you on how to make bread.
23:51Yeah.
23:51And I mean that.
23:52That's some of the best flatbread I've ever eaten on MasterChef.
23:54That is fantastic.
23:56I'll take lessons to you.
23:57Oh, goodness.
23:58Noreen was useless.
24:06We made that tahini dressing in like 60 seconds.
24:09There's a talent for you, isn't it?
24:11I mean, we should win for that.
24:14Great team challenge.
24:16Teamwork and communication.
24:17We now know what they're like.
24:19Absolutely brilliant teamwork from the red team.
24:22On the other side of the kitchen, Grace, it was a very different story.
24:28When they think you can't turn the heat up anymore, I tell you what, the dial's going from 9 to 10.
24:33Things are about to get serious.
24:35Welcome back.
24:52Now, this is a round where you're going to have to perform because we are looking for semi-finalists and we only have three semi-final places.
25:01To help us make that decision, we've invited some special guests, finalists, Craig Doyle and Amy Walsh, and Celebrity MasterChef winner, Kadena Cox.
25:22They will be eating and judging your food.
25:27Two courses, one hour and 15 minutes.
25:33At the end of this, one of you is going home.
25:36Let's cook.
25:43Oh, come on.
25:46Ashley's food is all about home and family.
25:50As he's going through the competition, he's learning, but we need a little bit more.
25:54Ashley needs now not to play it safe.
25:59Just in case you haven't worked out arms today.
26:04This stage in the competition, you have to impress.
26:08And that's a lot, especially when you're as inexperienced as I am.
26:14I'm really stepping into uncharted territory.
26:16You've got a smile on your face, Ashley.
26:22Two courses, what are you going to cook for us?
26:23King prawn bruschetta with fennel and dill salad.
26:26Nice.
26:27And then the main course is teriyaki salmon with noodles and pak choy.
26:32You guys said that I needed to push myself, so now I've had to step out of the realm of comfort and do something I've never done before.
26:38I just want to really get better so I can put two plates in front of my sons, and not only are you going to keep them healthy, but I'm going to put on a smile on their face when they eat it.
26:48Bruschetta.
26:49A lovely piece of bread has to be quite garlicky and oily and crisp.
26:53I don't know why I'm turning my head as well, but it seems right.
26:57The prawns need to be meaty and crisp with garlic and butter.
27:03I'm excited for Ashley's fennel and dill salad.
27:07It needs quite a punchy dressing to lift it.
27:10That's coriander right we're getting.
27:12He's putting oil, lemon, a bit of salt.
27:15I wonder if it'll be enough.
27:17Main course, teriyaki salmon.
27:19Marinating the salmon first.
27:21Saltiness from soy.
27:22He's got sweetness coming from honey.
27:23He's got a little bit of chilli sauce as well.
27:24Give me a bit of a bite.
27:25Ooh, look at that.
27:27Noodles cooked really, really well.
27:29They're going to need a sauce, and Ashley's not a fan of sauce.
27:33He's pushing himself.
27:35But is he taking too much of a risk cooking dishes he's never cooked before?
27:40I've got no idea what I'm doing.
27:47Smiling on the inside.
27:50Alan Wynn's food is clean and it's precise.
27:53All we asked him to do was add a little bit more flavour, and it's getting there.
27:58Alan Wynn brings an intensity.
28:01He prepares as if he's almost about to go out and represent his country.
28:04Is it fair to say you've been preparing for this competition like a World Cup?
28:10You know, there is a part of me that, you know, whenever I do something like this, I'm still representing my country.
28:14So I've got to try and do that honour justice.
28:17What are you cooking for our guests?
28:18A sirloin steak with sweet potato mash, a sautéed spinach, garlic mushrooms and a peppercorn sauce.
28:26I came from Wales, synonymous for it's beef and lamb.
28:29Steak's something I like to cook quite a bit in the summer on barbecue.
28:32I'm just going to make sure I don't overdo it today.
28:35He needs to make sure that that fat starts to render down.
28:37It's seasoned really, really well.
28:39Rare coming on medium rare.
28:40Wonderful.
28:42He has got to make some peppercorn sauce, which coats the back of a spoon.
28:45We don't want it to be too thick or too thin.
28:47And it's got to be full of flavour.
28:50He's baking the sweet potatoes in the oven, which is great.
28:52He's going to take them out of their skin, which means they should be nice and dry.
28:56We don't want wet sweet potato mash.
28:59And for dessert, we've got a caramelised biscuit, baked banana, chocolate, Chantilly cream and rum trifle.
29:07Something I used to have as a child, which was banana with chocolate on the barbecue.
29:11So it's adult version with a rum in it today.
29:13Is a trifle still a trifle without sponge?
29:16Or jelly.
29:17Well, it's layered like a trifle.
29:21Baked bananas, crushed biscuits, whipped cream, booze.
29:26I love the thought of this.
29:28If you're calling it a trifle, I want definitive layers.
29:34Noreen's food, South East Asian flavours.
29:38Honouring her heritage.
29:40She is proudly vegetarian.
29:43The thing is, every so often, there's a little mistake.
29:46For me, the veg is a bit under.
29:48It's quite crunchy.
29:50I'd like from Noreen a dish without a mistake.
29:54It's not a dish that I normally make.
29:56But I thought if I'm going to be a master chef, then I need to up my game.
29:59I'm making courgette ravioli filled with ricotta and spinach.
30:05So I'm going to make parcels out of the courgette with a nice Mediterranean salad, if I have time, croutons, and then a strawberry cheesecake for dessert.
30:14What, ravioli and no pasta?
30:16Yeah.
30:16Noreen, you've clearly blown John's mind.
30:19He likes pasta.
30:20Everybody knows pasta.
30:21How about an alternative?
30:23I was born in Bedford, which was known as Little Italy.
30:28So I wanted to add something a little bit Italian into my menu.
30:32I even did GCSE Italian at school.
30:35Molto bene, which means very good.
30:37That's what I'm hoping John and Grace will say.
30:39We're being promised from MainCourse courgette ribbons, which are going to be wrapped around a filling of ricotta with spinach and egg.
30:48I'm really worried about the texture of this, because if it's too soft, you've just got mush with mush inside.
30:55It's going to be baked in a tomato sauce with garlic and shallots.
30:59If she can nail that, wonderful.
31:02But she doesn't have a lot of time to let those tomatoes cook out.
31:05I just tried it out, and it came out quite tasty, so I'm hoping it will work today.
31:10I'm going to attempt to make really quick croutons.
31:14We need those croutons to give texture.
31:16I don't know if I've got no bite at all.
31:19Dessert, strawberry cheesecake, lovely, rich, creamy top, and a little thin biscuit base.
31:25We're getting a strawberry sauce.
31:26We need a lovely, glossy sauce, fragrant with strawberries.
31:30Being served in a ramekin, it's not going to be turned out.
31:33So she won't know if that cheesecake is set until such time as we actually taste it.
31:40Oh, it's my shortbread.
31:45Alfie loves to feed.
31:47He loves big flavours.
31:49But when he comes into this kitchen, nerves take him.
31:52He's just got to believe himself and understand that if a mistake happens, he can come back from it.
31:57Oh, damn it.
31:59I forgot to put my sugar in.
32:01What people don't see when I'm performing as a singer, they don't see the backstage stuff.
32:07And the nervous energy is kicking in.
32:09You know, I want to please my audience when I walk out on stage.
32:13So when I'm cooking food, I want to please John and Grace.
32:17For my main, I'm doing seared tuna with an Asian-style salad with a warm honey and soy dressing.
32:23Bringing a salad to the celebrity MasterChef kitchen, is that a risk?
32:29It probably is, yeah.
32:31I'm hoping that I can prove that a salad can be hearty.
32:35You seem to have enough for 30 rather than for three.
32:37That's the thing with me, I like to cook for a lot of people.
32:40When I'm on tour and I have a day off, I love to check out the food.
32:46I have spent quite a bit of time in Japan.
32:50I love the spices that they have, the sweetness, the kick of a chili.
32:54So this is what I'm trying to do today.
32:58Alfie's cooking tuna.
32:59If he can do this well with a river of pink running through it and crispy on the outside with all those spices, fantastic.
33:06A really good salad is difficult.
33:10A lot of it's just very roughly chopped.
33:12I wish Alfie would stop and think about how textures affect eating.
33:19For my dessert, I'm making a raspberry whiskey cream full with toasted oats, chocolate and an almond shortbread biscuit.
33:32He used to do this with real definition.
33:34We want to be able to see the raspberries, the cream, the oats and a good amount of whiskey in there.
33:40He wants to show some techniques so we're getting a little shortbread as well.
33:46Needs to be nice and crumbly, slightly soft, almost blonde in colour.
34:00I am so excited to be back.
34:02I remember this challenge because I feel like everything that could have gone wrong went wrong.
34:06Oh, the top's coming off.
34:08They're so hot.
34:10Oh, calm down.
34:12You've just got to go for it.
34:13You've got to be adventurous.
34:14You've got to push the flavours.
34:15It's a massive challenge.
34:19You have to be brave.
34:20You've got to show some skill.
34:22But also make sure you get it done in time.
34:25The last time I came to judge, I ate some amazing food.
34:29Food that I still think about now.
34:30So, I'm hoping that today will be a similar experience.
34:37I'm a bit nervous that I'm not going to remember the name of my dish when I have to serve it unless I've got something in front of me.
34:43Ashley, you've got two minutes to go.
34:45Are you going to get everything on the plate?
34:46Yeah, 100%.
34:47Ashley's starter is king prawn bruschetta with fennel and dill salad.
34:55A bruschetta, I always think it's playing it safe, but it depends what they've done with the king prawn.
35:01I want the prawns to be cooked to perfection, and I want it to be garlicky.
35:05Can you help you don't burn that garlic?
35:06You can smell it.
35:06Be careful.
35:07Yeah.
35:08The bruschetta can't be just a bit of toast with oil on it, right?
35:11I want bruschetta like I haven't had before.
35:14OK, 60 seconds.
35:17It's got nice textures with the crunch of the salad, hopefully a crunch of the bruschetta, and then the juiciness of the prawns.
35:25It hopefully will work.
35:27Go, go, go.
35:29Pleased?
35:30Let's see when they taste it.
35:33Done, Ashley?
35:35Yeah.
35:36Well done.
35:37Well done.
35:37Good on you, Ashley.
35:40Hi.
35:40Hello.
35:41Hello, guys.
35:42How are we?
35:43How you doing?
35:44Not bad, thank you.
35:45This wasn't nerve-wracking.
35:46Oh, no.
35:47Oh, that looks delicious.
35:49Oh, that looks so good.
35:50OK, the smell's delicious.
35:52Today I've prepared king prawn bruschetta with fennel and dill salad, and I really hope you enjoy it.
35:58Thank you so much.
35:59Thank you so much.
36:00Ooh.
36:01It's giving major garlic.
36:02I love it.
36:03To do prawns is always tricky, and he's cooked them to perfection.
36:15There's a lovely bit of heat.
36:16They're really, really good.
36:18I love the salad.
36:19It's really citrusy and peppery, and it's just lifted it.
36:23The bruschetta, I think he needed to have let that char a little bit more and rub some garlic over that, but I've enjoyed it.
36:31I mean, I could finish off those prawns.
36:33I have.
36:38Bread's not toasted enough, but that's really my own criticism right now.
36:41But what I am impressed with is this great fennel salad.
36:45He's packed in the flavor.
36:47Right.
36:48Ashley, 15 minutes on next course.
36:51Yeah.
36:51Come on.
36:53Let's go.
36:54Wow, look at that.
36:58Look at that.
37:00It's kind of stressing me out now.
37:01I've got 15 minutes, and I've got a whole main to actually cook.
37:04Never mind put it out on a plate.
37:06Ashley's main course is teriyaki salmon with noodles and pak choy.
37:11With the teriyaki salmon, you have to get those flavors right.
37:14It has to be kind of a good balance of the salty and the sweet.
37:19Ashley, you have four minutes now.
37:22Oh, it's not cool.
37:23Okay.
37:23What do you mean?
37:24Okay, don't worry.
37:25How's it look?
37:25The oven's on 59 degrees.
37:27What?
37:29Oh, I've put it in the wrong one.
37:31You put it in the wrong one?
37:32I didn't realise it was two.
37:34Okay, I'll tell you what you're going to have to do.
37:35Get the wok on, and we're going to pan fry it quickly, Ashley.
37:37Okay?
37:38Quick, quick, quick.
37:38We've got to do this.
37:40This is going to take about four minutes.
37:41It's going to be about two minutes open.
37:43What have you done to John?
37:46I'm so sorry, John.
37:48Salmon has to be cooked to perfection.
37:51Come on, Ashley, you can do this.
37:52You've done harder things.
37:54Noodles can't be just boiled.
37:56Is he going to put something else in there?
38:00Ah, there we are.
38:02Let's have a look at that lid.
38:04Hear that?
38:05We're cooking here, Ashley.
38:06We're cooking.
38:07We're moving and shaking.
38:08Hopefully, he's made it simple on paper, because those flavours, if you kind of play on them, could be quite nice.
38:17Well done, Ashley.
38:18Well done.
38:19Great.
38:19Thank you, guys.
38:20Deep breath.
38:25Host with the most.
38:26Host with the most.
38:27Go on, man.
38:27Host with the most.
38:27So, this is teriyaki salmon with noodles and pak choi.
38:39I hope you enjoy it.
38:40You've done it.
38:40Well done.
38:41Thank you, Jim.
38:42Yes.
38:43Good now.
38:43My salmon's cooked to perfection, so I'm really happy with that.
38:55For me, salmon aside, I'm a bit underwhelmed.
38:59It's just not packing enough punch.
39:02Pak choi, it's delicious.
39:03It's crunchy.
39:04It's flavoursome.
39:05I really like it, and he's done well there.
39:07Those noodles are not doing it for me.
39:09I think there's a little bit of that teriyaki in there.
39:12He just needs more.
39:13I think this is another nicely executed dish from Ashley.
39:20I would eat the whole thing.
39:21It could all just deal with a little bit more flavour.
39:25Ah!
39:26That got so tense.
39:29I felt like I had so much time, and then no time at all.
39:33Ah, man.
39:36That was stress.
39:41You've got three minutes, Alan Wynne.
39:43Yeah.
39:44I used to play a game when I was playing called hot potato, eh?
39:47His main course is sirloin steak with peppercorn sauce, sweet potato mash, and sautéed spinach and garlic mushroom.
39:54I'm not overwhelmed, but I might be.
39:59I'm not panicking.
40:00I'm not panicking.
40:01Depends, doesn't it?
40:02I think that's a good cue to relax, he says.
40:04The sirloin steak, you want it to be pink and, like, juicy on the inside with a nice crust on the outside.
40:11Your steak looks perfectly cooked.
40:14Happy with that?
40:15Yeah, I probably could have done the fat a little bit more, but...
40:18What did the queen used to say?
40:19Never complain, never explain.
40:21Never turn right on a plane.
40:23That's...
40:24There we are.
40:25That peppercorn sauce has got to be right, it's got to be reduced right, and nice consistency to it.
40:31You've got about two minutes.
40:35It's hard to get sweet potato mash to taste nice.
40:38Like, so you do want him to be putting extra flavours through there, just lift that a little bit.
40:42You've got 60 seconds, enough time to score a try.
40:45Didn't score many of them in my position.
40:47The sauce looks beautiful and glossy.
40:52Thanks very much, well done you.
40:53Representing Wales.
40:55Speak to you later.
40:56Good on you.
40:58Hello.
40:59Hello.
41:00How are we?
41:01Good.
41:02How are you, please?
41:03Thank you so much.
41:04Are you okay?
41:06We've got sirloin steak with sweet potato mash, sautéed spinach in shallots with garlic mushrooms and a peppercorn sauce.
41:14Is this more stressful than playing for the Lions?
41:16100%.
41:18Enjoy.
41:22Kind of a real meaty manly rugby player's dish and he's made it look really dainty.
41:26So it looks creamy and shiny.
41:29Oh, he's nailed it.
41:30Oh.
41:31Yeah.
41:32Yeah, he's nailed it.
41:39I think the steak's cooked well.
41:40I'm enjoying it, I like how pink it is.
41:42The fat's not rendered down enough.
41:44You've got to cook that down a little bit more.
41:46I enjoyed the sweet potato, it's got that little bit of black pepper going through that.
41:51And I like the texture.
41:53Peppercorn sauce.
41:54It's a lovely consistency, shiny and creamy.
41:58And it cuts through.
41:59Yeah.
42:00Fish.
42:01I just want to eat all of this.
42:03And his food's packing a punch.
42:0715 minutes, we need to get that trifle made.
42:11I think it's a trifle.
42:16Alan wins today is baked banana, caramelised biscuit and a rum trifle.
42:21I don't know if that's set enough.
42:22You should have whipped it more blue.
42:23It doesn't look enough, does it?
42:24Is it trifle?
42:25I don't know.
42:26It's not looking the most appetizing there, is it?
42:27I'm hoping that we see the layers.
42:28You want to be able to taste the rum as well.
42:29The ganache is a bit thick.
42:30The cream is under whipped.
42:31It's all right.
42:32It should taste right.
42:33If in doubt, add more rum in there.
42:34OK, we've got three minutes.
42:35Let's go.
42:36I'm intrigued.
42:37But if the flavours work, this is going to be bang on.
42:39Your open does look like you've just come out of the scrum, actually.
42:42Are you ready to go?
42:43Yeah.
42:44Well done.
42:45Good job, you.
42:46Thank you very much.
42:47Good on you.
42:48Good on you.
42:49Thank you very much.
42:50Good on you.
42:51Good on you.
42:52Thank you very much.
42:53Good on you.
43:02Thank you very much.
43:04Now that is a trifle.
43:07You love this idea, don't you?
43:12You have a caramelised biscuit, baked banana, chocolate ganache, chantilly cream with rum.
43:18I call it a bit of a trifle, but it's up for debate.
43:27I love this combination of flavours.
43:29Chocolate, banana and rum, delicious.
43:32The chantilly cream's really, really nice.
43:34The crunch from the biscuit is great, and I could sit and eat the whole thing.
43:37It's not a trifle, but it is that layered dessert bit like tiramisu.
43:42I literally want to steal this for, like, Christmas dessert.
43:47That is a glass of happiness.
43:50I get it.
43:51I understand now why you love it.
43:52I do.
43:57I feel proud, to be honest with you.
43:58I've done eight plates in an hour fifteen.
44:00Sometimes it's easy to forget where you started.
44:07OK, we've got three minutes.
44:08Are we getting the courgette packages out of the oven?
44:12Do you want me to get that for you, right?
44:13Out of the oven.
44:14Wee!
44:15They look great!
44:16Beautiful colours there.
44:18Noreen's main course is courgette ravioli with the spinach and ricotta filling,
44:22and a Mediterranean salad with croutons.
44:26You're doing really well, Noreen.
44:27You've got two minutes left.
44:28OK.
44:29So I'm going to put two on each plate.
44:30Go then.
44:32If she serves me a carb-less pasta dish, I'm stealing it.
44:38But saying that, spinach and ricotta, for me, she can make that flavoursome.
44:43Then props to her.
44:45Do you have to slow?
44:46Calmly.
44:48Calmly.
44:51Texture's really important here.
44:52I'm intrigued to know how she's going to stop her from being a sloppy mess.
44:55What do you want them to think when you carry this in?
44:57Oh, that looks a little bit Mediterranean, a bit Italian.
45:01Mediterranean salad.
45:02It could be good, but she really needs to elevate all those flavours in there.
45:07Go, go.
45:08OK.
45:09There you go.
45:10Good effort.
45:14Hi.
45:15Hi.
45:16How are you?
45:17Good, thank you.
45:18For her main, Noreen is serving courgette ravioli filled with spinach and ricotta,
45:24in a tomato and garlic sauce, topped with mozzarella.
45:28Served with a sun-dried tomato, olive and rocket salad, and croutons.
45:34I was really impressed by how those parcels had held together, but I need more ricotta for it to work.
45:48You want it to be, like, creamy, don't you?
45:51The sauce doesn't know what it is.
45:54A hot salsa or whether it's a sauce.
45:56Maybe cooked down a little bit more would have helped.
45:59The salad, it's all feeling a bit flat.
46:02The croutons, it's just fried toast, there's no flavour on it.
46:05It's not hit the mark.
46:07It needs the crunch of the croutons, because everything else is just a little bit soft.
46:12We don't have any bite or crunch on the outside of those courgettes.
46:15That's the problem.
46:16The texture is all missing.
46:17You can't take pasta away from ravioli.
46:19It's the best bit.
46:22So you have 15 minutes left.
46:25Go, go, go.
46:28Well, no-baked cheesecake means no risk.
46:31Cheesecake, in my view, which means it has to be full of flavour and not sloppy.
46:36You want the base to be buttery and biscuity.
46:39I want a bit of crunch to it.
46:41I'm hoping it's going to play around with those flavours,
46:43because if it is just a standard strawberry cheesecake, it has to be perfect.
46:47I've got a couple of minutes, so I thought, let me just put them in the blaster,
46:51because I don't think they've had long enough in the fridge.
46:57Do you think they're set enough, Noreen?
46:59Fingers crossed, Noreen.
47:01Erm, I hope so.
47:03Happy now?
47:04Yeah, now that it's over.
47:05Right, off you go.
47:06Well done you. Thank you.
47:07Good job.
47:08Go and meet your guests.
47:10I've made a lovely strawberry cheesecake for you.
47:17So I hope you enjoy it.
47:19Thanks so much.
47:27I don't know how much, like, a cheesecake it is.
47:29It's reminding me of, like, a cream cheese frosting.
47:32And the filling needs to be more vibrant.
47:34Strawberry cheesecake really has to pack a punch.
47:37The biscuit is falling apart quite easily.
47:41Could have done with a bit more butter in there.
47:44The compote on top is very bland.
47:47She's such a joyful, happy, lovely person.
47:50Yeah.
47:51I'd love to see that personality on the plate.
47:52Yes!
47:53Just be bolder, be braver.
47:56It's OK.
47:57It's not quite a cheesecake.
47:58That cream cheese hasn't had enough time to set.
48:01And I think the base is delicious, it's buttery, but it hasn't set.
48:07I'm happy that I've made two dishes that are brand new to me.
48:12I have no idea what it tastes like,
48:14but the fact that I've managed to put everything on that plate,
48:17on time.
48:18Woo!
48:23Damn.
48:24Two minutes. Alfie.
48:25Yep.
48:26Calm.
48:27Slowly.
48:28Calm, OK?
48:29OK.
48:30So Alfie's main course is seared tuna and an Asian-inspired salad
48:35in a warm soy and ginger dressing.
48:39Tuna's a really tricky one because if you don't sear it right,
48:42you take too long cooking it, it gets chewing.
48:45But when it's done properly, arse, absolutely delicious.
48:48Right, now here, you've got four minutes,
48:50plenty of time to be calm with that salad.
48:52Make it look smart.
48:53OK.
48:56Tuna can handle a lot of flavour,
48:59so I'm hoping it's punchy.
49:02You're doing really well.
49:03Great colours.
49:05I love an Asian-inspired salad.
49:07I really do.
49:08I think he'll have been to Asia a lot with his singing,
49:12so I think he's going to know how to execute this dish.
49:15Last 30 seconds, Alfie.
49:17Here we go.
49:18That's what makes the difference.
49:19Yeah.
49:20Oh, yeah.
49:21One on you.
49:23Hello.
49:24Hello.
49:25I hope you enjoy this.
49:28Alfie's main course is seared tuna
49:31with fennel seeds, cayenne pepper and garlic,
49:34accompanied by a mixed vegetable, chilli and mango salad,
49:39finished with a warm soy, honey and ginger dressing.
49:47It's got a kick.
49:50I think he's cooked that really, really well.
49:53It's beautifully raw.
49:54There's a lovely sear on top.
49:55I love the flavours in it.
49:56Yeah, a little bit fiery,
49:57but I think he's done a really good job.
49:59I've been asking for more flavour and more punch.
50:02Yes, it has a little bit of a kick, but I like it.
50:05The fact that he's able to be so brave for the flavours,
50:07I'm really impressed with this dish.
50:09I love the salad.
50:10Mango in it, fresh chillies,
50:12which I love in a salad.
50:14I really enjoyed the punchy flavours.
50:18That is a very beautiful, accomplished salad.
50:21As far as flavour goes, fantastic.
50:26Alfie, I can smell a delicious biscuit.
50:29Oh!
50:30You're fine, you're fine, you're fine.
50:31It's all good.
50:32Thank you, thank you.
50:33You've got 15 minutes.
50:34OK.
50:36Alfie's dessert is raspberry whiskey cream full
50:39with chocolate, toasted oats,
50:42and an almond shortbread biscuit.
50:44There's a lot going on.
50:45Like, I'm actually excited to see
50:47how he balances these flavours.
50:49Whiskey cream, one of life's great pleasures.
50:52Whiskey cream with chocolate, thank you.
50:54Love it.
50:55Plenty of chocolate.
50:56We all like chocolate, don't we?
50:58I feel like it's a well-designed dish.
51:01It could look beautiful.
51:03Are you happy with that?
51:04I'm pretty happy with that, yes.
51:07I'm just waiting.
51:11Hello.
51:12Hi.
51:13Oh.
51:14There you go.
51:16I've made you a whiskey cream full.
51:19It's got raspberries in toasted oats,
51:21topped off with white chocolate, dark chocolate,
51:25and that's an almond shortbread
51:27with a bit of chocolate on top as well.
51:30I've got to give you a hug.
51:31Oh, bless you, man.
51:32You look so nervous.
51:33You don't need to be.
51:34Hey, I've been to you.
51:35Thank you, man.
51:38Well, enjoy.
51:39Thank you so much.
51:40Thank you so much.
51:41Bye-bye.
51:46Oh, God, they're hot.
51:47Oh.
51:52It's lovely.
51:53It's well presented.
51:54It has the layers.
51:55Flavours are great.
51:56I'm wrapping this up and taking it home for my mum.
51:59They are amazing.
52:03It's fresh and when you get that cream and the raspberry
52:07and a bit of chocolate on that shortbread.
52:11The star of the show were the almond biscuits.
52:13They absolutely tasted almond.
52:14They're warm, they're crunchy, they're just yum.
52:17What I am pleased about is we've got a bit of technique on the plate with those biscuits.
52:23They are shortbread sensations.
52:26Beautiful.
52:30I tried my best.
52:31My problem is I panic and that's when things go wrong.
52:34So that's a lesson I have to learn, I think.
52:40What a wild ride.
52:42We've got just three semi-final places.
52:48The dining room, their cook of the day is Alfie.
52:51We love the tuna.
52:52They love the tuna.
52:53That crust of fennel and chilli, really quite ferocious.
52:57That salad, he knocked it out of the park.
53:00The raspberry dessert, the dining room absolutely loved it.
53:03And they were fantastic almond shortbreads.
53:06But you and I also have a cook of the day.
53:08Alan Wynne brings steak and makes it look elegant.
53:12A beautiful, peppery, glossy sauce.
53:16A really good plate from him.
53:18The dessert.
53:19Bitter chocolate from that almost dark ganache.
53:22And a really good whack of rum making a grown-up dessert.
53:26Alfie and Alan Wynne through to a semi-final.
53:28One place left.
53:30Ashley, I really enjoyed the prawns on bruschetta.
53:34Beautiful, delicate fennel salad.
53:37There were some wonderful flavours going on there.
53:40Main course.
53:41Noodles with the salmon, slightly bland.
53:43But the salmon itself cooked well.
53:45Bok choy, delicious.
53:47I applaud Noreen's decision to bring something as difficult
53:51as courgette ravioli to this kitchen.
53:54Unfortunately, there just wasn't a lot of texture.
53:57The dessert.
53:58I would have liked a lot more strawberries with it
54:00to give it a bit more flavour.
54:02And that cheesecake topping wasn't set.
54:04The pressure was absolutely immense today.
54:08And I feel like, oh, actually, I was able to do that.
54:12And I didn't really think I could.
54:14So now I'm itching for a bit more.
54:17I really want to make it through.
54:19John and Grace wanting me to push myself.
54:21And that's exactly what I've done today.
54:23And I'm really proud of what I've produced.
54:26One of them is going home.
54:27We have to make a decision.
54:28We have to make a decision.
54:39An absolute celebration, you guys.
54:41You four quarterfinals have been incredible.
54:43We do, however, only have three semifinal places.
54:46And that does mean that, sadly, one of you is going home.
54:52Our first semifinal place goes to Alfie.
55:02The dining room loved it.
55:05Loved it.
55:06So our second semifinalist is...
55:21Alan Wynne.
55:24Yeah.
55:25Noreen, Ashley.
55:30No surprise here, is there?
55:32For one of you, we've come to the end of the road.
55:42But our third semifinalist is...
55:54Ashley.
55:55Oh, well done.
55:59Thanks very much, Noreen.
56:00Great working with all of you.
56:06I'm going home feeling quite proud,
56:08considering I'm not really a cook.
56:10And to get this far was quite a big deal for me.
56:13I know tonight I'll get a really good night's sleep,
56:16which will be lovely.
56:17But it's been, honestly, such an experience.
56:21You three are now my chef semifinalist.
56:26I'm blown away again by the results.
56:30I want to see now how far I can go and push myself even harder.
56:35Right now, I'm just going to relish in the fact that I'm cook of the day.
56:38Ashley, I don't know if you know, but I'm cook of the day, mate.
56:43I thought that I'd gone as far as I want to go.
56:47But I'm inspired and motivated and dedicated and driven in a ferocious way to be Alfie.
56:52So I'm going to push on in the competition and see where I can get to.
56:59It's a mad experience.
57:00I'm pleased to get this far.
57:01Obviously Alf was a chef of the day today.
57:04They say sometimes it's better to be the hunter than the hunted,
57:06so hopefully that's the case.
57:12Next time...
57:13Huzzah!
57:14The nine best cooks from the heats are back for the semifinals.
57:19I'm a singer.
57:21I shouldn't be doing this.
57:22It's not even cooked.
57:23And the temperature rises.
57:29Bit of a nightmare.
57:31Only the best will make it through to the celebrity MasterChef finals.
57:35The five ministers.
57:36The eight people.
57:40Each family.
57:42Oh no, there's seven people.
57:45There are two full.
57:47You are 190-32 on the преemeg��는 boss.
57:51Ha ha ha ha.
57:55Thank you very much.
57:57It looks great.
57:58Transcription by CastingWords
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