Celebrity Masterchef - Season 20 Episode 12
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00:00And only the best six cooks remain
00:02John and Grace are looking for perfection
00:06It's going to take somebody to really drop the ball somewhere along the line
00:10So I'm just going to keep real tight a hold of my ball
00:13The way I've approached this is very similar to how I used to approach rugby
00:18It's one game at a time, this is one cook at a time
00:21I really do want to make it to finals
00:25Wait, it's just so close now
00:27I don't want to give up
00:28I'm raring to go, but everyone's bringing their A game
00:32So you're going to have to pull out all the stops
00:35That trophy is in sight and I obviously want to go home with it
00:40So eye on the prize, I'm going to give it everything I've got
00:43The tension is mounting
00:45You're a bit nervous about what we've got in store today
00:48Yeah, we'll see how it goes
00:50Tonight, two intense challenges stand between them
00:56And a place in finals week
00:59The big day in the celebrity mashup kitchen
01:03They can't take their foot off the gas
01:06They need to knuckle down and show us what they've got
01:09Welcome celebrities
01:26This is an incredibly exciting day
01:29Because we're looking for five finalists
01:32Your first challenge is a good old-fashioned MasterChef invention test
01:38But in relay
01:40We're splitting you into two teams
01:43Alan Wynn, Ginger, Katie, congratulations, you are the red team
01:47Dawn, Alfie, Jamie, you are the blue team
01:54Celebrities, put your aprons on
01:57Each team member will get 25 minutes in the MasterChef kitchen
02:05So a total of one hour and 15 minutes to cook for us
02:09A main course and a dessert
02:11Oh
02:12Thing is that when you swap over with your 25 minutes
02:16You will not be able to confer with each other
02:19Oh, dear
02:21Sorry
02:23You'll have to leave clues on the bench
02:27As to what the dish is going to be
02:30You need to decide who's going to plan this dish
02:35Who's going to take the middle shift and do the work on it
02:38And who's going to finish?
02:39Who's going to plate up?
02:41So what do you think?
02:41Your repertoire is probably bigger than mine
02:43I don't know, I only know how to cook the things I've prepared
02:45This is a competition
02:46How do you two feel about if I just come in and ruin what you've done?
02:51Well, that's the challenge
02:52I'm happy to go first
02:54Okay
02:54Are you happy with that middle bit?
02:56I'll try
02:56What I will say is check to see if I'm, because I'm not very good at desserts
02:59Just a really simple dessert
03:01Have you guys made a decision? Who's going first?
03:03I'm going to go first, yeah
03:04Great
03:04Alan Wynn's going first
03:06I'm going to go second
03:07And Katie's going to go third
03:08Please now leave the kitchen
03:10Good luck
03:11You've got this
03:12Likewise
03:12Hopefully you all need it
03:14Dawn, Alan Wynn, please reveal your ingredients
03:19Hello
03:20On your benches you have a humble chicken
03:26Some oranges, some plums and some nectarines
03:29The main course must feature the chicken
03:31And the dessert must feature the fruit
03:34You'll also have access
03:36To the larder behind us
03:39You know what you've got to do, 25 minutes
03:43Let's cook
03:44Dawn and Alan Wynn will now have to decide what their team's chicken main and fruit dessert will be
03:52Oh my god, I've gone completely brain dead
03:55I think Dawn is good at figuring it out
03:59Yeah, feeling it out and making a plan
04:01Not thinking straight
04:03It hurts my soul if they don't go in there and be imaginative
04:07I'm really thrown by it
04:08I just don't want to let the others down
04:10This is really about thinking on their feet
04:12They've got to work as a team
04:13Whoever starts the relay has got to lay out all the ingredients for the main course
04:17All the ingredients for the dessert
04:19And leave somehow an idea of what they want as a dish
04:22They've got to leave clues around the bench
04:25I think I've got the ingredients to make a really nice chicken and mushroom pie
04:28So that's what I'm going to do
04:29I haven't thought about desserts
04:31Just try and get a good start
04:32And then they're going to have to join the dots
04:34How are you feeling?
04:37I'm nervous
04:37But I think we've definitely got Alan in the right place
04:40Yeah, he's a really good leader
04:41Yeah, I've got a plan
04:43I am slightly worried though
04:47Because Alan is so good
04:48If he has started something really complicated
04:50And I don't know how to continue it
04:51But I guess that's the whole point of the challenge, isn't it?
04:53Yeah
04:54Alan Wynne, what's the plan?
04:56I'm going to do a stuffed chicken wrapped in pancetta
04:58I've just got to do a cream cheese that can go in there
05:00Asparagus and peas are on the hob
05:02So hopefully they'll see that
05:03Besides the asparagus and the peas
05:04What else is going with the chicken?
05:05I'm going to have another look
05:06Okay, fine
05:07Alan Wynne is doing chicken breast
05:10Stuffed with cream cheese and herbs
05:12Wrapped in pancetta
05:14I've given it a good knock
05:15So whoever comes in
05:17Shouldn't have to take too long to cook it
05:19But there needs some sort of starch on there
05:21Otherwise we've just got a chicken breast
05:23With cream cheese, some bacon and some green veg
05:25What's the thought with the plums and the peaches?
05:28Well, poach them off and then good luck
05:30Rightio
05:31Alan Wynne's contribution to dessert
05:34Is going to be harming some plums and some nectarines
05:36And putting them in a pot with some sugar
05:38And a little bit of vinilorescence
05:39And then hoping that Katie and Ginger
05:41Will pick up the pieces and make the dessert
05:43I'm not going to lie
05:44I do not know what I'm talking about with a dessert
05:47You've had 12 minutes
05:49You've got 13 minutes left
05:51Donna Potter
05:54Last time I saw you on a group task
05:56With the medieval function
05:57And it really felt as if delegating
06:00Was not your strong point
06:01Not really
06:02I feel like if I had the whole hour 15 for myself
06:05I could make something nice
06:06But what I'm scared of is just
06:07Messing up for Alfie and Jamie
06:09I don't know what Dawn's going to leave us with
06:12It could be sort of like
06:13Up against it
06:13I just don't want to let anybody down
06:18She is on the case
06:20She's making a chicken and mushroom pie
06:22If I leave the pastry out
06:24Hopefully they'll see that that's what I was thinking
06:26Some spinach on the side
06:28Sounds like a great idea
06:29That should be okay
06:30It's dessert that concerns me
06:31I'm so bad at dessert
06:33I don't have an idea for that yet
06:35So I'm still thinking about what to do with the fruit
06:37But you do realise very shortly
06:38I am going to manhandle you out of this kitchen
06:41I know
06:41For some reason or other
06:42The issue for Dawn and Alan Wynne
06:44Right now for dessert
06:46There's no plan whatsoever
06:47I fear for this
06:48I'm hoping they can do a tart to finish
06:51How are you going to tell them you want a tart?
06:53I'm going to get a tart dish
06:54If I can find Brenna or a rameer
06:55Leave a rameer in there
06:56They've got to leave clear clues
06:59As to what they want done
07:01You've got 60 seconds
07:02To find a tart tin
07:04And maybe some pastry
07:04So she knows you've got to do a tart
07:05By this point
07:06I would just sprinkle flour
07:07Right across the bench
07:08And put help
07:09I've left two pie dishes
07:12Main course is pretty much sorted
07:14Alfie
07:15If he just pops on the pastry
07:16Onto the pie
07:17There's not an awful lot to do
07:18So he's got time
07:19To work out a dessert
07:20My biggest concern for the blue team
07:23Is Alfie coming in next
07:25Because he isn't terribly good
07:28With dessert
07:29At the moment
07:30The fruit is still in its skin
07:31I think he's going to have to handle that
07:33By himself
07:33I don't like this
07:34It's absolutely horrible
07:36It really is
07:38Hopefully it's clear enough
07:46What they need to do
07:47Red team
07:47Blue team
07:48Time to change over
07:49Hey
07:51How you doing?
07:53Oh
07:54Alan Wynn's been really busy
07:58Which is great news
08:00I think Ginger
08:01Will know what she's doing
08:03I think I tried to create clear pictures
08:05If you like
08:06On what I was trying to achieve
08:07I've got chicken that's stuffed
08:08With something that looks delicious
08:10And he's left some pastry here
08:11And I'm guessing that this
08:12Is supposed to be some kind of tart situation
08:15I'm not worried about the main course
08:18Because I think that's really obvious
08:20Chicken, mushrooms, bacon, thyme
08:23Nice creamy sauce
08:24Looks like maybe a pot pie
08:27But I did not do anything for dessert
08:30I have no idea
08:31I hate desserts
08:32I'm terrible at desserts
08:33I feel awful leaving him with that responsibility
08:36I really don't do desserts
08:38It's crazy
08:38This is really hard
08:42You've only got 25 minutes
08:43Go, go, go
08:45Okay
08:47Do you think Alan Wynn's left you a good plan?
08:50Yeah
08:51I feel like he's come and made some really good decisions for us
08:53And I've just got to make sure I keep everything spinning
08:56I'm sure Ginger realised that the chicken's ready to go in
08:59So hopefully she'll put it in halfway through
09:01How long do you think that chicken's going to take to cook?
09:03I think it's going to take about 25 minutes
09:06So I think it goes in near the end of my time
09:08We've got a suggestion of some veg here
09:10Hopefully Ginger adds something else to that
09:14Because I couldn't see any potatoes when it ran in
09:16Okay, I need potatoes
09:18She was looking for potatoes
09:20There's no potatoes in there
09:21Where are you keeping your potatoes, Grace?
09:23We're going to think slightly differently here
09:25There are none
09:26Oh, exciting
09:27Oh, da-da-da-da-da-da-da-da
09:30Okay
09:30I'm going to do a but not squash thing
09:32But I actually really need to get moving on it
09:36It's only two portions
09:41But it will shrink
09:42That's fine
09:43Did start a sauce
09:44So hopefully it'll be clear
09:45He obviously had a plan here
09:47But I don't know what that plan is
09:49So I'm not going to think about that for now
09:50I'm going to put that to one side
09:51Okay
09:53Keep in there
09:54The dessert
09:56I'd like to think it was going to be a poached peach tart
10:00Obviously the ramekins, the pastry there as well
10:02Would you put puff pastry into a little tin?
10:06I don't think you would
10:07I think you'd have it flat on something
10:09What is the dessert?
10:10Pastry
10:11Just pastry?
10:12Well, for now, yeah
10:13We've got fruits in the pot with a little bit of water
10:19A little bit of sugar
10:20And that's it
10:21And some pastry in the oven
10:22Ginger's counting on the fact that Kate is going to fill in those blanks with dessert
10:28I'm just thinking what dessert I can make in 15 minutes in case something's been started
10:32You are not going to fudge this up
10:35Alfie, you've said that you're enjoying the competition more
10:40Have we spoiled that for you now?
10:42Absolutely today
10:43It's ridiculous
10:45Have you got any clues of what is going on here?
10:48Obviously, I think maybe like a chicken mushroom pie
10:52So I need to probably get those in the oven
10:54Pretty sharpish
10:56Make a stock for the mushroom gravy
10:59As soon as that's my thing, I suppose
11:00Wilted down spinach with a bit of lemon on there
11:03The main course contribution from Alfie
11:07Is getting the pies in the oven
11:09And trying to make a sauce
11:10But Dawn left nothing for dessert
11:13Knowing that Alfie doesn't like making desserts
11:16Try and make a cake
11:17So I'm going to try
11:19I know it's a nightmare
11:20This is your nemesis
11:21It's my serious nemesis
11:23Can we rescue any part of it?
11:25I'm going to try and present it as best I possibly can for you
11:28I'm making my worst nightmare
11:31That cake's going to take more than 20 minutes to cook
11:34Hopefully I can get it in the oven before Jamie comes in
11:37But there's still a problem with that fruit
11:39I keep wanting to say, for Pete's sake
11:42Will someone peel something and stew it?
11:45I'm hoping that Jamie in the last 20 minutes
11:47Will be able to just glaze some fruit
11:48Get a bit of sauce going on
11:50We have eight minutes until the changeover
11:55Is there a cake tin?
11:58Ten, I need a cake tin, yeah
12:00I have no idea what I'm going to be walking into
12:04I'm guessing that I've been picked last
12:07Because I can follow through on a custard
12:09I'm going to try and just get the cake in the oven
12:12To finish the desserts off
12:14It should be interesting
12:15Alfie, what have you done?
12:19You put the cakes on top of each other
12:21I didn't mean to
12:25When Alfie gets himself in a bit of a panic
12:30He starts to fluster
12:31And right now he's right at fluster
12:33Where you at?
12:36I have got a sauce happening here
12:39I've fried off some shallots
12:40And I've made a roux
12:41And I've added the stock
12:42These pastry bits have come out
12:43That's maybe going to be some kind of plum tart
12:46Situation, depending on where Katie wants to go
12:48The squash are roasting
12:49And the chicken is in the oven
12:50How are you going to tell Katie
12:52How long that stuff's been in the oven for?
12:53I think they're both things that she'll know when they're cooked
12:56Okay, fine
12:57I would say
12:57I hope so
12:58She knows what she's doing
12:59She's a clever girl
13:00Katie will not know how long that chicken or badnut squash has been in the oven
13:04So I'm hoping Katie doesn't panic
13:06And checks that chicken is cooked all the way through
13:09Pies are in the oven
13:11The cakes are in the oven
13:12I'm going to try and put the spinach in the pan ready for Jamie
13:16Oh, my gravy has dried up
13:19Alfie's lost a gravy along the way
13:21I think I'm going to scrap the gravy
13:23I'll try for a cream sauce if I've got the time
13:25Alfie's going to have to just calm down and focus
13:29Celebrities, you've got 60 seconds
13:3260 seconds for a changeover, please
13:34Alfie, you need to get that sauce on
13:36Yep, it's on, it's on
13:37Okay, here we go
13:42Thank you very much, Alfie
13:43Thank you, guys
13:44Bye-bye
13:45That way, Ginger
13:45Bye-bye
13:46Thank you, goodbye
13:47Hi, James
13:50Hey
13:50Right
13:54Oh, very nice
13:56Chicken
13:57You look how I feel
14:02Peaches
14:05Plums
14:06Some salt
14:08There's something in the southern
14:09What did you think I was doing?
14:11That's the question
14:12Well, you had the stuffed chicken breast
14:14Wrapped in bacon
14:15Which I put in the oven about
14:16Ten minutes before I left
14:18And then there's no
14:19There's no potatoes
14:20I know
14:20What did you add?
14:21I did but not squash
14:22I didn't know what you were doing with the red onions
14:24So I sacked them off
14:25But I made a sauce
14:26Oh, brilliant
14:27That's what
14:27The red onion was the start of a sauce
14:29Right
14:30Yeah
14:31I'm assuming that's for the dessert
14:33I cut the pastry
14:35Yeah
14:35Into two triangles
14:37And I know
14:38That Katie will be able to build
14:40Some sort of gorgeous fruit dessert
14:42Did you get what I was doing with the fruit?
14:43Yeah, totally
14:43Oh
14:43Alfie
14:45Don't
14:46Don't
14:47Don't
14:48What did you leave me with, Dom?
14:51I'm seeing pie
14:52It looks like there's some cakes in there
14:53Jeez
14:54Um
14:55So sorry, the dessert
14:56I just had nothing
14:57No, it was great
14:58It's fine
14:58Nothing
14:58I had nothing
14:59I made a cake
15:00You made a cake?
15:01I made cake batter
15:02Those were in the oven
15:04Pies were in the oven
15:04Well done
15:05So the pie was obvious
15:06Pastries on the top, yeah
15:07Pie with what?
15:09Oh, my God
15:10Genius!
15:12Oh, me!
15:15Pie with
15:16Salad
15:18Oh, God
15:21What's he left me here?
15:23Those pies could really do
15:24Is some kind of rustic veg
15:26Some of the root vegetables mashed
15:28Or some of the squash
15:29They haven't done any of that
15:32They've got spinach
15:33I don't really know what's going on
15:35How do you feel about the task?
15:38I'm good
15:38I'm nervous
15:39Because I've got to pick up
15:41What other people have done
15:43What's left for Katie to do
15:45Is make sure that the chicken's cooked
15:47And hope that the squash is cooked
15:49That's the first thing I did
15:50So I'm hoping there's enough time
15:51I've got chicken
15:52Yeah
15:53And then I think that's sweet potato
15:56Right
15:56But I just don't want to mess up the cooking
15:59Because you don't know how long it's been in, do you?
16:00No, I need a thermometer, really
16:02I've seasoned the sauce
16:03Okay
16:04She needs to do the veg
16:07The asparagus and the peas
16:08That's like a five-minute job
16:09I do feel a little bit lost
16:12Because I've kind of got to finish something
16:14Quick
16:1571, that's done then
16:18Right, okay
16:20We're cooking with gas
16:22What about dessert, Katie?
16:23What's something with dessert?
16:24We've got some kind of pastry
16:26And plums
16:28She can make the custard
16:30And put the fruit on top?
16:31Yeah, hopefully
16:32I don't know if custard goes with pastry
16:34To be honest
16:36It's a bit
16:37Oh no, your corset does
16:39Katie's made great desserts in the competition so far
16:41The foundation's there
16:42The fruit's already post
16:43The pastry's already cooked
16:45She just needs to get the dessert looking pretty
16:47I was thinking of doing some cream with it
16:51Okay, well you need to be quick
16:52Because you're going to run out of time
16:53Get on with it
16:53Okay, I'll try
16:55It's chaos
16:59I think I left him in a good place
17:01For 25 minutes, man
17:0325 minutes goes super fast
17:05It's ridiculous
17:06Can you work out what's your main course?
17:08The pies are the main course
17:09Okay, so the mushroom sauce on there is going to be
17:12For the pie
17:13I'm going to sauté some spinach
17:15The cakes just need to be dressed with the glazed fruits
17:19What's your dessert?
17:20It looks like there's some cakes in there
17:21So I'm going to get this fruit on it
17:23Get this cooking nicely
17:25With what?
17:26Some brown sugar
17:27He'll make the custard
17:29Okay, any cream or custard or anything?
17:31With a custard
17:31Jamie seems to have got some fruit in a pan
17:34Hallelujah
17:35I worry about the cakes
17:38Because Jamie doesn't know how long they need
17:41They're very small sponge cakes
17:43That really only need a little bit
17:45They could end up completely burnt
17:48Are you keeping an eye on those cakes?
17:52Yeah
17:53Yeah?
17:55Maybe another couple of more minutes
17:56Okay, okay
17:57And then I think they're done
17:59I think it's coming together
18:01I just need to speed up slightly
18:03I'm trying to make an ice cream
18:08To go with the dessert
18:10But I want to add a bit
18:11I hope she'll taste the gravy
18:13And maybe add something more
18:14Oh!
18:18Blonde woman
18:19Oh my God
18:21What have you done?
18:23I just put the almonds in the sauce
18:25What are the almonds for?
18:27I just wanted to toast them for the dessert
18:29Katie has just toasted the almond for the dessert
18:33And then just put the mustard into the gravy
18:35I think she's made baked potter gravy
18:38Please clear some of this mess away, please
18:41I've walked into chaos, John
18:42So it's just continuing
18:45Right now, this kitchen is full of fluster
18:51Looks like that pie's cooked
18:55How long it's been in
18:57But that looks to me like it's cooked
19:00What the blue team have in their favour is
19:04They've got two very good-looking pies
19:05Jamie has got them out at, I think, the right time
19:09But he has no idea whether that chicken's cooked inside there
19:12Let's try and turn these cakes over, eh?
19:17What Jamie's going to try and do now
19:19Is get the cakes out of the tin
19:20That would have been looking perfect
19:21Why is that stuck?
19:26Alka's cakes are looking pretty good, you know
19:28Just over five minutes left, celebs
19:32Whatever you've got to do
19:34You've got to get it made
19:35And you've got to get it on the plates
19:36When I got there
19:40There was a very clear road map
19:42Of where we were headed
19:42And I tried just to stay on that road
19:45And I know Katie is an excellent driver
19:47So I'm sure we'll be fine
19:49Oh, death on a stick
19:52Just wiping this plate
19:54You've got to be quick here
19:55You've got to get dessert done
19:56How are you feeling right now about this?
19:59I'm flustered
19:59Flustered custard
20:01I have all the faith in the world with Jamie
20:04I really do
20:05I'm not far off now
20:06I can trust him like crazy
20:08I need to stack these plums
20:12I think we'll be all right
20:15Jamie is brilliant at doing desserts
20:18So I think he'll be able to pull something together
20:20I'm putting a bit of syrupy sauce onto the cake now
20:23Just to kind of soften it slightly
20:25That's it
20:29Step away from your benches, please
20:31That was stressful
20:36I'm quite impressed with how it looks
20:38I just hope it tastes all right
20:40And I'm happy with that
20:41Hiya
20:43Hello
20:44How are you doing?
20:46I don't know
20:47I'm scared
20:48Looks great
20:49It's almost like a smiley face wearing a hat, isn't it?
20:52I thought that was reinterpreted in a lot of different ways
20:56So I just first went with it
20:59Oh, Jamie
21:01Hey, mate
21:02It looks amazing
21:06That's exactly what you thought, isn't it?
21:08Yeah, that's exactly what I thought
21:09I mean, there's no kind of match with that or anything
21:12But I think the pie is enough to fill anyone
21:14This looks really great
21:15Well done, guys
21:16Blue team
21:18I've got to say it looks sharp
21:19Red team
21:20Bit of shabby chic, shall we say?
21:22Rustic
21:22Rustic
21:23Rustic
21:25The red team's main course is chicken wrapped in bacon
21:30Stuffed with cream cheese and thyme
21:32Served with roasted butternut squash
21:34Asparagus
21:35Peas
21:37And an onion gravy
21:38It's cooked
21:45The chicken is tender
21:52I'm really impressed by the seasoning of the cream cheese through the centre of it
21:57It's delicious
21:59The vegetables cooked very, very well
22:02The onion gravy are made on the side, really rich and lovely
22:05It's a tasty dish
22:06For dessert, they've made puff pastry with poached nectarines, roasted almonds, maple syrup and whipped vanilla cream
22:17I think the dessert could be a little bit smarter
22:19It does look like a strike in a bakery, doesn't it?
22:22Those nectarines are cooked perfectly
22:30They're lovely and soft and sweet
22:33The pastry's crisp and buttery
22:36There's this lovely rich, sort of creamy mixture
22:38With toasted almonds across the top, which are lovely and nutty
22:41It just needs to come together as a dish
22:44Yes, it could have been served more beautifully
22:47But lovely pastry, lovely stewed fruit, beautifully sweet
22:51Overall, out of chaos, beautiful things did happen
22:55I'm proud of the dates we got out, I was quite decisive early on
23:00Which I haven't been in some of my earlier cooks
23:03So if I can carry on that way, I should be okay
23:06I think we did a great job as a team
23:09I think Alan Wynn really set us off on a good footing at the beginning
23:13And me and Katie chased him down the road towards the end of the time
23:16Probably could have done better
23:20The dessert
23:21They had to kind of make it themselves
23:24But I'd like that, it's more fun
23:27The blue team's main course is a creamy chicken and mushroom pie
23:33Flavoured with bacon, mustard and thyme
23:35Served with spinach and a creamy mushroom and onion sauce
23:39Beautiful looking pie
23:42You would never know that this was made by three people in a fluster
23:47The filling of the pie is really impressive
23:55Full of mustard and cream, the chicken's tender, there's bacon in there
23:59It tastes great
24:00You've got really lovely crispy pastry
24:04And underneath there, this wonderful, rich, creamy filling
24:08Woodiness of mushrooms in there
24:09It would have been nice to do with something extra on there
24:12But great pie, great sauce, great team effort
24:14For dessert, the blue team has cooked a sponge cake soaked in syrup
24:21Topped with stewed plums, nectarines and oranges
24:24Served with custard
24:26The cake itself has a sort of denseness to it
24:35Like the cake you would get inside a trifle
24:37There's a lovely sticky, sharp, sour plums
24:40Sweetness from the nectarines
24:41And then that sort of real bite of orange
24:43I've got to say, I think you've done a really good job
24:46Thank you
24:46Thank you so much
24:47I think, Jamie, you've made a rod for your own back going forward
24:50Because I think at every family occasion
24:51You're going to be in charge of custard
24:53For the next 25 years
24:55For me, your custard is like creme anglaise
24:58Exactly the right consistency
24:59It's great
25:00Thank you
25:01I think what I've learned about being in that kitchen
25:06Is that chaos can result in incredible things
25:10Before the challenge, I was really scared
25:13But we're quite a team
25:15I'm very proud of us
25:16I had two fantastic teammates with me
25:20Dawn led the way
25:21Alfie came in
25:23Knocked it out of the park
25:24And then I just took us over the finish line
25:26Great task for our celebrities
25:29I think both teams did a really good job
25:32Next time we see them
25:33They are back very much to cooking as individuals
25:36They're going to have to deliver or go home
25:38This is a big round
25:47No two ways about it
25:48You have a brief
25:49And that brief is to cook for us
25:51A dish worthy of finals week
25:53That means it has to sparkle
25:55It's got to have a bit of pizzazz
25:57You're going to have to cook four portions of your dish
26:02Because you're going to be cooking for some of the most terrifying and intimidating people in the food world
26:08Restaurant critics
26:09In the dining room today we will have
26:13There are only five places in finals week
26:25That does mean at the end of this one of you will be going home
26:29Ladies and gentlemen
26:30One hour twenty minutes
26:31Let's go
26:33Right okay
26:35Sort your head out
26:39Feel the wobble
26:44I found choosing what to cook for today
26:46May be the hardest of the whole competition
26:49Because what to cook for restaurant critics
26:52People who eat professionally all the time
26:56I just went back to absolute basics
26:59And I just couldn't get chicken and waffles out of my head
27:02I remember the first time I went for chicken and waffles in Los Angeles
27:07It was a pile high and I was quite overwhelmed by it
27:11And I thought how lovely it would be if it was more delicate
27:13So that's what I'm trying to do here
27:15But with a few surprises
27:16Don't know Porter is taking a risk with this dish
27:21But I would not expect anything less from her
27:24This chicken
27:26She's going to put it in a lovely panko coating
27:29Fry it
27:31It won't take very long
27:32It has to be crisp
27:33Delicious
27:33Not dry at all
27:35A waffle being nice and fluffy
27:38And lovely colour on the outside
27:40I'm worried about the waffle
27:41Mixture's too runny
27:42But I think I've got time to make another one if I have to
27:44We've got a maple syrup dressing
27:46But then comes the unusual bits and pieces
27:49We've got cherries
27:51Marinated with some red wine vinegar
27:52We've got a jalapeno dressing
27:56Going with a salad of endive
28:00It's quite spicy
28:01But it's got sugar in it
28:02And lots of basil
28:02And we've also got a sriracha mayonnaise
28:05I need a man
28:07Oh no, I've got it
28:07It wouldn't be Dawn without something unusual on the plate
28:10But whenever she does something unusual
28:12Actually it works
28:13Oh, my arm
28:14I was going to do an electric whisk
28:15But I've never done it
28:16So I'm sticking to the old days
28:17Luckily I've got my sous chef
28:19But she's got to make it look smart
28:22Cooking for food critics
28:26There's going to be an expectation
28:27So obviously pressure
28:28Hopefully I don't pull up the kitchen with a pressure cooker
28:31But you've got to stretch yourself
28:33And that's what I'm doing with this one
28:34What are you going to cook for us?
28:37Beaumau croquette on ox cheek
28:39Braised in red wine
28:40Then I'm going to do a truffle mash
28:41With a red wine sauce
28:42I've gone for a bit of ambition
28:44Different techniques
28:45Stuff I haven't done before
28:46Is the pressure truly on?
28:47Yeah, it's intense in here
28:49So I've just got to get on with it
28:50And hopefully it's something that's
28:51Worthy of the occasion at the end
28:53Ox cheek
28:56He's got it in the pressure cooker at the moment
28:58Because he hasn't got a lot of time
29:00It needs to be braised
29:02So that it's just lovely and soft
29:04Beaumau croquette
29:06He's just taking Beaumau
29:07Which is basically pure fat
29:09And he's going to breadcrumb it
29:10Cool it
29:11And then deep fry it for a second
29:12And hope the fat doesn't come out of those breadcrumbs
29:15Otherwise what will end up
29:17Is a sleeve of breadcrumbs with no filling
29:19It'll just disintegrate
29:21If it's not protected enough
29:23In its little sleeping bag of panko egg and flour
29:26Mashed potato needs to be silky and smooth
29:29And heavily flavoured with truffle
29:31Red wine sauce
29:32Lovely and shiny
29:33Hopefully finished with a little bit of butter
29:35In this competition
29:36We've asked Alan Wink to deliver us big bold flavours
29:38Well I'll tell you what
29:39He's stepped right up to the plate here
29:40What time are you saying?
29:45I am feeling nervous about this challenge
29:47Because it is the last thing that stands
29:49Between me and the finals
29:51And I really want to be there
29:53So fingers crossed
29:55I am cooking pork fillet stuffed with black pudding
30:00It's coming with roasted rhubarb
30:02Fondant potatoes
30:02And a spiced beetroot puree
30:04I just wanted to try something different
30:05I like food to be surprising
30:07So I'm trying to do something surprising
30:08How's the competition for you now?
30:10Oh it's so fun
30:11I'm having the best time
30:12But I don't really get nervous
30:13When I go out on stage anymore
30:14Because I know I can do that
30:16But I don't necessarily know that I can do this
30:19So it feels very very tense
30:21Ginger seems to be serving up Sunday lunch
30:26But with extra pizzazz
30:27She's tenderised that pork
30:30And she's going to roll in a filling
30:33Apple and black pudding
30:35But she needs to keep an eye on that pork
30:40If it has too long
30:41It will lose all of its magic
30:43Okay that's ready
30:44You're going in the oven
30:46Ginger's doing fond of potatoes
30:48They're big fond of potatoes
30:50And she's got lots of butter in there
30:52Lots of stock
30:52They're going to take a good hour
30:54It's hard because the pork
30:55Has to be at a higher temperature
30:56In the oven than the potatoes
30:57But they're in at the same time
30:58So there's a balance to strike there
31:00Beetroot is quite fibrous
31:02And that means trying to get a smooth puree
31:04Is really really difficult
31:06I love the ginger
31:11It's got rhubarb
31:12It needs to be sweet enough
31:14That it's delicious
31:15But not so sweet
31:16It just feels like a dessert
31:18I've got a lot to do
31:20But if I just do all the right things
31:22In the right order
31:23It'll all be right
31:23In the end
31:24It's the calm before the storm
31:27Isn't it
31:28It just gives me the shivers
31:30Critics
31:30I don't like it
31:31But I think I'll be good
31:33At winning them over
31:33I'll just go in and smile
31:35Tell them a joke
31:36You're evil
31:36Katie
31:40Is that smile of happiness
31:42Or is that sort of mania
31:43I think it's a bit of both
31:45What are you going to cook for us?
31:47Filleted beef
31:48Lovage pesto
31:49Seleriac
31:50I've got to put some
31:51Fairground onions in there
31:53Fairground onions
31:54Yeah
31:55We always have fairs
31:56In the summer holidays
31:57So it reminds me of my childhood
31:59You normally have it on a hot dog
32:00Or a burger
32:01And beef tallow
32:03Tater toast
32:04It's croutons
32:05And deep fried potatoes
32:07With the beef tallow
32:08Stripping over it
32:09This is the most complex thing
32:11That you've cooked so far
32:12Yeah
32:12That is hysteria
32:17That is hysteria
32:19Yeah
32:20Katie's got a fillet of beef
32:24It's in a water bath
32:25She's got to make sure
32:26That beef is cooked
32:27Absolutely perfectly
32:28Oh God
32:29Oh God
32:29Oh God
32:30Then it needs to go into
32:31A nice hot pan
32:32With a good amount of butter
32:33A good amount of seasoning
32:34And then it needs to be
32:35Basted very very well
32:36Fairground onions
32:39Which is reminiscent
32:40Of her time up north
32:41Going to the fair
32:42With her family
32:43I'm going to split the buttermilk
32:46Create some whey
32:46And caramelise some onions
32:48Because I want them
32:49Really succulent and sweet
32:51And then that's going to be
32:53Cloaked by a slice of celery
32:54Celery anybody
32:57It needs to be soft enough
32:59That when they cut through it
33:00It's not too crunchy
33:01And the onions don't go
33:02Flying off the plate
33:03I like chaos
33:04On the side of that
33:06We've got lavage pesto
33:07Lovage
33:08The flavour of celery leaves
33:10Really quite strong
33:11And very very woody
33:12I'm just about to do my potatoes
33:16And then beef tallow
33:18Tater toast
33:19We're getting this beautiful mix
33:21Of crouton and potato
33:23All flavoured with this
33:25Rich beef tallow
33:26Fat
33:27Really decadent
33:30Really showy
33:31Really exciting
33:33Death
33:34I have to be on top of my game
33:37Today to go through
33:38This is my favourite dish
33:40But it's gone wrong a few times
33:43So fingers crossed
33:45It's going to go right today
33:46I'm going to Asia
33:49You know Thailand
33:49Is my favourite place in the world
33:52So today I am cooking
33:53Beef massaman for you
33:54With a short rib
33:55With a basmati rice
33:57With a bit of coriander
33:58Running through it
33:59And a bit of lime
33:59Do you know my favourite food
34:01In the whole world
34:01Go on
34:01Thai food
34:02Is it
34:03I love it
34:04Oh you're putting me
34:05Under pressure now John
34:06He is really taking
34:08A big risk here
34:08He's got to seal off
34:09That beef and rib
34:10And he's got to get
34:10That short rib cooked in time
34:12The pressure cooker
34:13At home
34:14Is an electric one
34:15This is new to me
34:16So I'm just hoping
34:17It all goes to plan
34:18The beef needs
34:20To be falling off the bone
34:22If it's tough
34:22It's not going to give out
34:23All of its beautiful flavour
34:24Great massaman curry
34:29It's got lovely smokiness
34:31Of cumin and coriander
34:32It's not pasty
34:34Is it
34:34Alongside the classic flavours
34:36Of Thailand
34:37Galangal
34:38Greater ginger
34:39Sweet
34:40Sour
34:41Salty
34:42And hot
34:42He should be filled
34:44With all those lovely things
34:45Massaman curry
34:47Has also got potatoes
34:48Which then thicken the sauce
34:49But he's also got to make rice
34:51Undercooked or gluggy rice
34:53Is not a nice thing
34:54Yeah, just hoping that
34:56It all comes together
34:56At the right time
34:57So far, so good
34:59I do feel the nerves
35:01I have to go in
35:04With every ounce of focus
35:05That I've got
35:06I'm going to take a deep breath
35:08And cook my little heart out
35:10Making a spring vegetable risotto
35:16With seared scallops
35:18With an apple and honey dressing
35:20Inspiration for this dish?
35:21Italy
35:22I love the place
35:23I love the country
35:23I love the food
35:24And the scallops
35:25Are something that I used to
35:27Grow up eating a lot
35:27At home
35:28And I remember my mother
35:29Always serving a little slice
35:31Of apple with it
35:32So I thought
35:32Okay
35:33We're going to have a bit
35:34Of scalloping apple
35:35Does it surprise you
35:36How far your cooking mind
35:38Has come on
35:38Since you've been in the competition?
35:40Ridiculously
35:40Earlier on today
35:41I was thinking about a singing job
35:43I was thinking about a singing job that I've got to do down the line
35:45And then I'm worrying about my broad beans
35:46And it's like
35:47What's going on?
35:49This is all the hallmarks of an Alfie Bow dish
35:52It sounds quite simple
35:53Almost like he's playing it safe
35:55But it needs a lot of skill
35:58Now risotto rice for me needs a little tiny bite to it
36:02But not too chalky
36:03I've done this a bit but not as intense as this
36:08He's got broad beans and peas
36:11He's got asparagus and young courgettes
36:12Lovely
36:13But those vegetables still need to be bright green
36:16And have a bite to them
36:17On top of that risotto
36:19We're also getting scallops
36:21Which are going to be pan seared
36:22Those scallops may have to be cooked beautifully
36:26Serve with a honey and apple dressing
36:29He's using Granny Smith apples
36:30Which are nice and sharp and sour
36:32For Alfie it's going to be the last five minutes
36:34Which are all important
36:36Risotto
36:37Just finishing off
36:39Scallops pan frying
36:41If he takes his eye off either of those pans
36:44The whole thing can go wrong
36:46It feels like an incredibly exciting point to come in
36:56The last day of the semi-finals
36:59And they've got us three miseries in their way
37:02But fundamentally if they make us smile
37:05And if they feed us properly
37:06We will be happy
37:08I expect them to really go for it
37:13And I want to legitimately be able to say
37:16You actually could give up your day job
37:18And pursue a career in cooking
37:20Because that is how good this dish is
37:22I'm always optimistic
37:26I mean as a restaurant critic
37:27You know I'm looking for greatness
37:28So I hope they're practised
37:32And I hope they know what they're doing
37:34How are the waffles?
37:41The first batch was a bit soggy but fine
37:43Beautiful
37:44So Dawn is cooking chicken and waffles
37:50With marinated cherries
37:52The cherries are stressing me out
37:53A jalapeno vinaigrette endued salad
37:56Why did I do that?
37:57Smoked sriracha mayonnaise
37:59And a maple and sesame sauce
38:02It's a good job I'm not feeding anyone important anyway isn't it?
38:05There's a lot going on
38:07So good luck Dawn
38:10The chicken hoping for beautiful moist meat
38:14And a really crispy coating
38:17Oh it's gone off
38:18Don't do that honestly
38:19These things
38:20Waffles actually very easy to make bad
38:24You need a fluffy interior
38:26And a crisp exterior
38:28Got hot in the kitchen today
38:30I think those combinations
38:32To get them to harmonise
38:35Is going to be really really challenging
38:37I've got to say
38:38That's a pretty plate of chicken waffles
38:40Oh thank you
38:41I'm quite proud of it
38:42I have to say
38:43For better or worse
38:44We're about to find out
38:45Whether Dawn
38:46Is a visionary
38:48Or whether she's gone a bit too far
38:51Are you ready to go?
38:53Oh my god yes
38:54Okay
38:55Well done
38:55Thank you so much
38:57I'm impressed
39:00Hi
39:02How are you?
39:03Hi
39:03Hi Dawn
39:05Hi darling
39:06You have chicken and waffles
39:09With marinated cherries
39:11And maple and sesame sauce
39:12With on-dive salad
39:14With a jalapeno dressing
39:16Thank you
39:16Thanks very much
39:18Thanks Dawn
39:19Cheers
39:20I think I did what I set out to do
39:24To make chicken and waffles
39:25Delicate and pretty
39:26I feel good
39:27I feel fine
39:28I'm fine
39:29I'm fine
39:30The chicken is cooked really nicely
39:38Wisely used panko breadcrumbs
39:40So there's that real defined crisp
39:42To that golden crust that they've got
39:44And that sriracha mayo
39:46Which is gorgeous
39:47The waffles
39:48The sweetness of the syrup
39:50And that cherry works
39:52It's bitter
39:52It's not a sugary cherry
39:53It was a lovely crunchy salad
39:55I quite like that
39:56Hint of heat from the jalapeno sauce
39:59It ticks so many boxes
40:00Of texture and flavour
40:02And fun
40:02All of the different flavours
40:04Totally work together
40:06I enjoy it
40:07And I would very happily
40:08Finish the lot
40:09That says a lot
40:10So chicken's cooked beautifully
40:14Nice and crispy on the outside
40:16Waffle being lovely and fluffy
40:17I really love that bitter salad
40:19With that heat coming from the jalapenos
40:21I think that it's a crazy wild ride
40:24But it's delicious
40:26Just under 20 minutes left
40:29Alan's dish
40:31Getting braised ox cheek
40:32To its desired consistency and softness
40:35You want it to kind of collapse
40:36With a spoon nudge
40:37Don't you
40:38Doing that in an hour and 20 minutes
40:41Is going to be challenging
40:42Alan's croquet
40:43We need a really crisp coating
40:46This deep, rich marrow inside
40:49Actually as I'm saying it
40:50I'm kind of salivating
40:51Because this could be great
40:53I don't know whether they'd be cooked inside as well
40:54I hadn't thought of that
40:55Truffle in the mash
40:57I'm very happy
40:58If this comes out well
41:00And he's got a red wine sauce
41:02To bring it all together
41:02So this promises
41:04Heavenly richness
41:06If we don't get that
41:07I'll be a bit annoyed with Alan
41:09You've got about two and a half
41:12To get on the plate
41:12That's right
41:13Well, it's time
41:13Those croquettes look great
41:1630 seconds
41:17Quick, quick, quick, quick
41:19Sauce to go
41:20You are right to the wire
41:24That's it
41:26That's it, well done
41:26Go on
41:27Thank you
41:28Hello
41:32Hello
41:32Good afternoon
41:32So here we have a bone marrow croquette
41:37With braised ox cheek
41:38And then you've got truffle mash
41:40With a kimmy da rappe
41:41And a red wine sauce
41:42Thank you
41:43No worries
41:43Fabulous
41:43Thank you Alan
41:44See ya
41:45That was a shift
41:47Similar to playing in a game
41:48I don't know if it was a win or a loss
41:49But hopefully the performance
41:50Was good enough
41:51My ox cheek
41:56It was flaking away
41:57Decently seasoned
41:58The flavour of that jus
42:00Real depth
42:02Real complexity
42:03Given the fact that the croquette
42:05Was this sort of hero
42:06I'm a bit disappointed by it
42:07Because actually
42:08It's all crunchy surroundings
42:10And then there's nothing really inside
42:12To get your chops excited by
42:14The mash was nicely seasoned
42:15Also there was truffle
42:17Which was really good
42:18The greens were nice
42:19The sauce
42:20Fab flavour
42:21But it hasn't been reduced enough
42:23It's just
42:24Kind of
42:25Very thin
42:25Beef cheek
42:29Lovely and tender
42:30Slightly gelatinous
42:31Cooked really really well
42:32That crispiness of that croquette
42:34With the bone marrow
42:35Through the centre
42:35Is really good
42:36The sauce
42:37It tastes fairly nice
42:38But it didn't get it thickened up
42:40It's just waterlogged his plate
42:41There's not an ingredient
42:44On Ginger's menu
42:45That doesn't fill me
42:46With happy expectation
42:47Okay we're doing well
42:49Pork fillet
42:50With black pudding
42:50And apple stuffing
42:51Hopefully it's not dried out
42:53Yep looks good
42:55You've got three minutes
42:57Right let's get the plates up
42:59Beetroot puree
43:01Tart
43:02But then maybe going
43:03In a kind of sweet direction
43:04She is using rhubarb
43:07It's got a real sourness to it
43:11I love the colours
43:12Thank you
43:13It's such a great vegetable
43:14To use in savour dishes
43:16And yet we're quite often
43:17Used to seeing it
43:18In desserts
43:19Fondant potatoes
43:21They are gorgeous
43:23When they're done well
43:24But when we get
43:25Things that are not fluffy
43:27And light in the middle
43:28We don't get enough
43:29Lovely colour
43:30And crispness on the outside
43:31It will be hugely disappointing
43:33Smell great Ginger
43:35Thank you
43:35Okay we need to be going now
43:37Okay
43:37Showtime
43:39Thank you very much
43:39Well done
43:39Thank you
43:40Hello there
43:43Hello
43:43Hello
43:44How are you?
43:46Ginger has cooked pork fillet
43:48Stuffed with apple and black pudding
43:50Wrapped in parma ham
43:52Served with fondant potatoes
43:54Roasted rhubarb
43:55Beech root puree
43:56Spiced with chilli
43:57And rhubarb and honey sauce
43:59It's not my idea of
44:01Neat presentation
44:02I have to say
44:03I haven't come out
44:05With the sense of fulfilment
44:06That I normally come out
44:07Of the kitchen with
44:08And knowing
44:09That there's people eating
44:10And judging my food
44:11Is kind of terrifying actually
44:13Now the heart and soul
44:15Of this dish
44:16Which is this pork fillet
44:17Wrapped in pancetta
44:18With the stuffing
44:19Is really good
44:20But the fondant potato
44:22Is undercooked
44:23The thing I probably love the most
44:25Is that beetroot puree
44:27Which seems to have
44:28A kind of peppery
44:29Heat
44:30The thing that I'm kind of
44:31Bumping up against
44:32Is the rhubarb
44:33It's so puckeringly sour
44:36That it just overpowers
44:38Everything else
44:38I actually love the rhubarb
44:40I mean I'm a sour fiend
44:42But the sauce is kind of sweet
44:44To be honest
44:44I don't think it's needed
44:46The pork is great
44:50I really love the flavour
44:51Of the black pudding
44:51Through the centre
44:52The potatoes are lovely
44:53And soft and buttery
44:54On the outside
44:55Until you get right
44:57To the centre
44:57Which is slightly
44:59Really hard
44:59I love the rhubarb
45:01I think that ginger
45:02Has proven
45:03That rhubarb
45:03Most definitely
45:04Goes with pork
45:05We should be going
45:08In three minutes
45:09It's pressure
45:10Pressure
45:10Pressure time
45:11Jamie is giving us beef
45:14Short rib
45:15Massaman
45:15An hour and twenty minutes
45:18Is a really good amount
45:19Of time
45:19To really build
45:20Those flavours
45:21And make them
45:22Knock out
45:23Deep rich
45:24Smells great
45:26Hope it tastes
45:26As good as it looks
45:27And then we've got
45:29The basmati rice
45:30Don't mess up
45:31Your rice
45:32Jamie
45:32You've got to respect
45:34The beauty
45:34Of a short rib
45:35It's got to be soft
45:36It's got to be
45:37Falling off the bone
45:38What's inside
45:38Jamie
45:39So hopefully
45:40Four beautiful
45:41Tender pieces
45:43Of beef
45:43It's okay
45:49It's okay
45:49It went on the plate
45:50You've really got to move
45:52Now
45:52Mix that sauce together
45:53Last bits please
45:57Love you
45:57Done
45:58Fabulous
46:00Jamie
46:00Off you go
46:01Okay
46:01Hopefully
46:02I'll have a smile
46:03I'll have a face
46:03After this
46:04Thank you
46:04Hi guys
46:07How are you?
46:10A very stressed man
46:11Has cooked you
46:12Beef short rib
46:13Massaman
46:14With basmati rice
46:15It was cooked with love
46:16So enjoy
46:18Thank you
46:18Cheers Jamie
46:19See you
46:20Thank you
46:21Thank you mate
46:22Stressed out of my mind
46:25That was a tough challenge
46:27But I did my best
46:29And I just really
46:30Hope they enjoy it
46:31I really really like this
46:34The meat is falling apart
46:36The potato is perfectly cooked
46:37There's lots of flavour here
46:39The massaman itself
46:41Is absolutely gorgeous
46:42Deep wood spice
46:44There's pepper
46:45There's sweetness
46:46You just kind of want to just
46:47Lose yourself in it
46:48I think I was just kind of like
46:50Just having a really great time
46:52The rice is too claggy and wet for me
46:55But you know what
46:56I think it's a good effort
46:58The tenderness of the beef
47:01Is wonderful
47:01The sauce is rich
47:03His potatoes are the star of the show
47:05In this for me
47:06But the rice is claggy
47:07We've got a problem with the rice
47:08Yeah it looks good
47:11Okay you've got the final five minutes Katie
47:12You need to get that beef on
47:14A fit of the beef is not an easy thing to do
47:16Because there's not a lot of intrinsic flavour there really
47:18So it's all about the texture
47:20It's all about the cooking of it
47:21I would like it medium rare
47:23If she ruins it, overcooks it
47:25It'll be a tragedy
47:25Three minutes Katie
47:27Three minutes
47:28What's that?
47:29Pickled onions and red wine vinegar
47:31Fairground onions are on
47:32Yeah
47:33Fairground onions instantly makes me smile
47:37Just the idea of that kind of waft of frying onions
47:41Is there a reason you've got a pipe hanging out your mouth?
47:44It keeps me focused
47:46Seleriac is one of my favourite vegetables
47:49But we always get it in a puree
47:52I'm just wondering if it's going to be in another form
47:55Also I love lovage
47:58And I don't often see it in a pesto
48:01So I'm really excited about that
48:0260 seconds
48:06Beef tallow tater toast
48:09I mean, try saying that after a few white wines
48:12Potatoes, what you're saying
48:13Whatever it is, it sounds like something fried in beef fat
48:17Which is behaviour that I can absolutely get behind
48:20Tallows and gravy
48:21Fascinating
48:23You really need to move
48:25Because you're going to run out of time now Katie
48:26Right
48:27Last thing
48:29That's it
48:30Go Katie, go, go, go
48:32Critics are waiting
48:33Yeah
48:35Go
48:35Big smile on your face
48:36Go, go, go
48:37Thank you
48:38I hope that meat's cooked
48:40I just worry about this
48:41I just think it's burned
48:42Good afternoon
48:44Hello, hi
48:44How are you doing?
48:46Fine, thank you very much
48:47Katie has cooked fillet of beef
48:52Served with fairground onions
48:54Pickled onions covered in a thin blanket of celeriac
48:56Pickled onions, charred shallot, lovage pesto, beef tallow tater toast and a red wine sauce
49:04It looks a little unusual
49:08It's quite kind of sparse
49:09You've got this giant plinth of fillet steak
49:13I cannot believe I've just cooked for critics of this calibre but I went in there with my smile on my face and they were pretty friendly so it was a lot better than I first assumed but I've got no idea what they're saying about my food right now
49:27The beef
49:29I actually don't mind that it's quite rare in the middle but is not seasoned at all
49:35It really needs so much more cooking on the outside to have a bit of colour on it
49:41Fairground onions are fine but like the celeriac is literally just a wispy slice of it
49:47You know slow bake it
49:48Just do something other than just presenting it as it is
49:52The lovage pesto has too much aquid raw garlic in it for me that isn't all that pleasant
49:58And the red wine jus is not reduced or cooked down
50:02She's got onions three ways and I don't really understand that
50:05And they're all cold and one of them is burnt
50:07But this is great I really really like what's in here
50:10The little cubes of potato are crisp
50:12There's a bit of gravy in the bottom of it
50:14Which is colouring and flavouring those croutons
50:17I love that beef tallow potato toast
50:23With the gravy on the outside, they're actually really delicious
50:25Then we actually have some problems
50:27Beef doesn't have any colour on the outside
50:29So it doesn't have a huge amount of flavour and it's under seasoned
50:31And the sauce is way too thin
50:33I would not have put this burnt onion on the plate
50:36It just draws your eye to it immediately
50:38And makes you think there are problems here
50:40I just have to finish the last of my risotto
50:44And then add everything on top and put it all together
50:47I really appreciate the simplicity of Alfie's dish
50:51But it is a complete crime against scallops to overcook them
50:56And the risotto, there's going to be a lot of stirring
50:59There's a reason for this
51:00We want to soak up all the stock
51:01We want those grains to be just al dente between the teeth
51:05Looking good, Alfie
51:07Thank you
51:07Lovely colours
51:08Should be tasty, hopefully
51:10There's lots of flavours in there
51:11Have you been tasting as you go along?
51:14I did, yeah
51:14Scallops on?
51:16I hope they're not
51:16Oh, we're done
51:17Where's your apple sauce?
51:18Just here
51:18If it all goes wrong, just do velare, right?
51:21Thank you, guys
51:22Thank you
51:23Hello
51:25How are you?
51:27Hello
51:27How are you?
51:30It's a spring vegetable risotto
51:32With seared scallops
51:33And an apple and honey dressing
51:36Hope you like it
51:37Enjoy
51:38I've tried to cook to the best of my ability
51:43But it goes so fast
51:45Crying out loud, it goes fast
51:46It really does
51:47Hopefully they've got a good bottle of wine to glug down with it
51:50I am absolutely enjoying Alfie's spring risotto
51:56The rice has a great flavour
51:59And has been cooked really well
52:01What I'm particularly impressed with are the vegetables
52:05Because they are snappy and crisp still
52:09Well done, Alfie
52:10It just delivers so much flavour
52:12I love that he added those unbilled elements
52:15The apple, that honey
52:17But it coheres beautifully
52:19And then crowning it
52:20You have the flavour of those really nicely cooked scallops
52:23It's just a glorious bit of cooking
52:26The textures all shine through
52:28Nothing is overcooked
52:29And all of those ingredients all sing in the same tune
52:33It's a lovely, beautiful, perfect little supper dish
52:36Flavours in that risotto are fantastic
52:42Sweet peas, asparagus
52:43Little bite of courgettes in there
52:45The richness of those scallops across the top
52:48I really like it
52:49This is a springtime romp when you're eating it
52:53It's quite amazing
52:54That was intense
52:57Yeah
52:58That was more than intense
53:01That was super intense
53:02I'm absolutely knackeroon now
53:05Like, bedtime
53:07Yeah
53:07Critics today, there was a few things they spotted
53:11That weren't quite right
53:12But on the whole, they all pushed themselves in this round
53:15But we've only got five places in finals week
53:18That does mean one of our marvellous six
53:21Is going to leave us
53:21I'm quite emotional
53:23The dining room today is named their cook of the day
53:26Their cook of the day is Alfie
53:28They said that Alfie's flavours were great
53:31He delivered exactly what he should have delivered
53:32A well-made risotto
53:34Cooked scallops really well
53:35Flavours which were exciting and different
53:38I have to say, I think his food was great
53:39Alfie Bo has pulled it out the bag again
53:42Dawn truly impressed the critics today
53:45Her chicken and waffles, but with a Dawn twist
53:48The dining room loved it
53:50We asked her to take these huge flavours
53:52But then refine it
53:53She did it
53:54I was so impressed
53:54Alfie and Dawn are going through to finals week
53:57That now gives us the other four to talk about
54:00And we've got to be honest about this, Grace
54:01All four of them
54:03There were little things that weren't quite right
54:05I really do want a place in this final
54:09I've whooped my socks off
54:11Like, I really have tried
54:14I hope I've done enough
54:16For the things I've done in that cook
54:18From pressure cooker, fryer
54:19To serving potato mash
54:21But we will soon find out
54:23To come so far
54:25And just be one off the final week
54:28Would be a bit of a kick up the backside
54:30I didn't realise how involved I was going to get
54:35Now I'm, like, absolutely up to my neck
54:38And I want to be up to the top of my head
54:42Celebrities, that was an incredible round
54:52And a testament to how far you've all come
54:56There were two people today
54:59Who really impressed the critics
55:01And myself and Grace
55:04Alfie
55:06Congratulations, you threw the finals week
55:09Well done, Alfie
55:10Thank you
55:12Dawn, congratulations
55:15Oh my God
55:17Great job
55:18Alan Wynne
55:22Ginger
55:22Jamie
55:24Katie
55:25Sadly, one of you is leaving us
55:28The celebrity leaving us is Katie
55:41Oh no, it's fine
55:43It was my time
55:44Do you know what?
55:45It's been an absolute pleasure
55:47I've had so much fun
55:48And it's been an even bigger pleasure
55:50Cooking alongside
55:52You absolute pros and beautiful people
55:55So thank you
55:56And good luck
55:57Thank you
55:59Bye Katie
56:01It is a little bit frustrating to go home this close
56:08To the finals
56:09I mean, come on
56:10But I'm really proud of myself for getting this far
56:15And I have genuinely had such a good time
56:18We will see you in finals week
56:22Master finalist
56:25I am so happy
56:27I can't change my smile
56:29It's so amazing
56:30I can't believe it, honestly
56:32Never in my wildest dreams
56:34Did I think I'd get this far
56:35I might end up being a cook
56:37You know
56:38I don't know if I've got any more of me
56:40But if I haven't
56:41I'm going to go and find it
56:42In the bottom of a drawer
56:43At the supermarket
56:44And I'm going to bring it in here
56:45And do it
56:46It's a dangerous thing
56:47This cooking malarkey
56:48Once you get into it too deep
56:49You can't get out
56:50It's phenomenal, man
56:53I'm like blown away
56:54I really am
56:55But now
56:56I really have to dig in
56:57I want to push myself
56:58And really, really step it up
57:00Next time
57:04It's the Celebrity MasterChef finals
57:08Whee!
57:13This is a real show
57:15I think that you pulled it off with aplomb
57:16Out of my depth
57:17I'm at the bottom of the ocean
57:19Crazy
57:20Amazing job
57:21Well done
57:21Wow
57:22That is pretty impressive
57:24At the end
57:26Only one can be crowned champion
57:29Of...
57:30Of...
57:30Something the other...
57:33Oh, no
57:34Oh, no
57:35Oh
57:35Oh
57:36Oh
57:40Oh
57:40Oh
57:53Oh
57:56Oh
57:56Oh
57:57Oh
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