Celebrity Masterchef - Season 20 Episode 04
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00:00I'm kicking 15 up for it celebrities with their eye on one prize what could go wrong
00:07what's this space the celebrity master chef title each week five new celebs face off against each
00:15other seasoning anyone for sure it's all going off in a quest for culinary stardom I'm the boss
00:25in the future boom I'm in for it it's a contest that gets under your skin your eye is on the prize
00:33there's only one thing that's certain about master chef and that is anything can happen
00:38it's week two of the celebrity master chef competition
00:48stepping up to the plate this week are liberty ex-pop star Michelle Heaton
00:54I do believe this competition is gonna be tough I am ready for the challenge is the challenge ready
00:59love Island star turned horse racing pundit Chris Hughes I do like to make creative things here and
01:08there but I'll cut a chicken breast open stuff it with something which is that's quite creative right
01:14ish broadcaster and author dawn O'Porter I'm not a competitive person I don't care about winning I
01:22thought look if I'm standing there at the end with a trophy I'll be delighted but I'm not gonna
01:28elbow anyone out of the way I'm just gonna do my best Hollyoaks legend Jamie Lomas I'm a massive fan
01:35of master chef I just like to watch people struggle really and now it's my turn and 80s soul diva
01:42Jackie Graham everybody's so excited that I'm part of this competition I've got cards and flowers and
01:48everything and that's my children I'm to get oh bless them so I better do all right that's all I'm
01:53saying the competition continues our second lot of celebrities are you ready they've entered the
02:01arena and now the games are on welcome you lot to celebrity master chef don't worry we come in peace
02:21all you have to do is show us how you cook just him me and millions of people watching at home so
02:33nervous no pressure we're gonna start off with what we call under the cloche five completely different
02:41ingredients under five cloches and what we're gonna ask you to do is to come up and choose a cloche
02:48with that ingredient we'd like you to cook a dish that tells Grace and I something about you as a
02:55cook however whatever the ingredient is that you choose it needs to be the star of the show it needs
03:04to be the front man it can't be the backing singer somebody has to be first Jackie oh come and get you
03:11close come on Jackie I get nervous when I'm cooking for my kids yeah so and I panic oh oh sugar chicken
03:22livers oh oh Jackie oh sugar you must have cooked chicken livers before Jackie not this one but you
03:30cook liver yes I have till I live with what usually onions and bacon sounding the good to me Jackie so that
03:37belongs to me that belongs to you you belong to me wonderful Chris good luck you're right a bit
03:46nervous but here we are I think my biggest stroke of the kitchen sounds a bit rogue but I think my
03:51natural sort of day-to-day confidence oh no I can't cook fish never cook fish in my life so I'm not gonna
03:59get flustered I'm not gonna panic some little sea bass or trout it's one of the other in it none of
04:04the above it's not salmon sea bass or trout I don't know any more fish but I hope not anyway though you're
04:12gonna see me now I'm gonna be really flustered and panicky that's smoked haddock I know had it so you
04:16do well we got salmon sea bass I don't know for fish we're doing well here Jamie okay let's do this I
04:28feel like I'm gonna be a little bit exposed in the Masterchef kitchen I think I'm gonna go for that one
04:35there because I don't have a character to hide behind so just the apron wish me luck good luck hmm
04:44butter beans oh least you know what they are I don't have to cook them good luck got them to try
04:51come on Michelle oh this is a nervous woman I see in front of me yeah I feel completely out of my
05:01comfort zone not knowing what's underneath is quite daunting for me Michelle which way you're
05:07gonna go that one's calling me yeah I don't know why I'm just praying that it's not something I can't
05:14pronounce I'm not very good on words oh okay that's so weird I've been obsessed and I dreamt that I was
05:24gonna get a pineapple this is what I dreaded something that had to go sweet because I don't
05:30big you can go sweet or savory yeah it's only up to you mm-hmm enjoy thank you very much guys
05:36thank you last but not least Dawn I'm good under pressure if I've got six months to write a book I
05:46will write it in the last three weeks before my deadline okay I'll take that one deadlines and
05:51pressure really suits me I think it's when I'm at my best okay here we go but not John and Grace kind
05:57of pressure no I also had this dream and it wasn't a good dream how many fruit dreams have
06:06you had I've been dreaming about dishes for a number of weeks but you're positive person aren't you I am
06:10I'm gonna do my very best when given lemons make lemonade there we are okay great stick some vodka in it
06:16and what could go wrong it might be easy peasy it might be lemon squeezy now listen we don't expect
06:24you to make a dish from just one ingredient to help you along we're also going to open up the master
06:31shavlada oh wow gorgeous now this is where you let your imagination run wild there are sweet things and
06:45savory things meat fish herbs and spices grab a tray 60 minutes let's go oh wow
06:55some of this they're about to tell us a lot about their medical by just cooking that one ingredient
07:04that feel of pastry okay I don't really do puddings or sweet stuff but I think I've got a dessert which
07:11is really random but it was what came to mind what could possibly go wrong will they be confident will
07:16they be frightened raisins raisins will they be adventurous will they be exciting is this some sort
07:22onion my head's going tinted a dozen I'm thinking oh lord what am I gonna do it's keeping your nerve
07:29just making us something edible I'm just taking this to drink on my own never cooked beans before I've
07:37got kind of idea what I'm gonna do let's just see if we can pull it together okay right what do I do
07:43first oh there's a lot of vanilla in that Dawn O'Porter began her career as an immersive journalist
07:55making groundbreaking documentaries she lived in Los Angeles for 16 years with husband actor Chris O'Dowd
08:04where she had her two boys but has now returned to the UK where she works as an author and loves to cook
08:10for the family my family's been amazing about me doing this does everyone who knows me knows how
08:16much I love cooking and love food so I don't want to let them down I want to do a good job
08:21Dawn life has quite literally thrown you lemons it has honestly I'm not a dessert person but I'm gonna
08:29go sweet with it you have lived in Hollywood in the past Hollywood celebrities around your house all
08:34the time all the time every day Grace it just got boring but we did host every Sunday and you'd get
08:40all sorts of people because whoever was in town working tell me exactly what you're cooking so I do
08:44have this kind of fruity galette that I make for my kids sometimes you can do with any fruit I've never
08:49done it with lemons I was gonna try and caramelize some to put on the top and then I'm just gonna do
08:54the pastry and the filling and whack it in the oven and hope it's delicious for you so we're not
08:57doing celebs now we're doing your kids within the kids but they are my biggest fans or worst
09:03critics of food my youngest Valentine keeps saying mommy I've got some feedback don't cook this on
09:07MasterChef Dawn's been given lemons she's making what she calls a galette galette is really a pie
09:16without a top inside that filo pastry is a mixture of ricotta and cream cheese egg yolk and icing sugar
09:23like a baked cheesecake filling okay that's gonna be flavored with lemon and lemon rind don't know if
09:30this is gonna curdle but she's only got an hour to do it in I've left the pastry a bit long so it's
09:36gone really hard but I think it's gonna be okay it sounds sweet it sounds sticky they are massive
09:43they're just so big sounds like a pretty good pudding okay we're going in spoons spoon Gateshead
09:55born Michelle Heaton has been in pop group Liberty X for over 20 years they've enjoyed multiple top 10
10:03singles and sold over 3 million records worldwide trying to keep as much as the flesh as possible she
10:11now lives in London with her husband and two children got ourselves into quite a bad routine Monday to
10:17Friday I know what I'm cooking everybody same five meals in the week and then we eat out at weekend
10:22it's a bracelet yeah I want to change that life is too short I don't want to be boring anymore I've
10:28never seen anybody peel a pineapple like that before in my life oh no does it work it works she's a
10:34pioneer I want to learn something new and just get my hands dirty I'm making a right mess here aren't I
10:40quite literally Michelle what we cooking today a pineapple crumble and I'm gonna make the crumble with
10:49oats because also a massive part of our family it's flapjacks you know the kids little snacks for
10:55school protein bars your other half's a personal trainer he is his body is his temple there you go
11:01so if I was to serve this up at home we'd probably say no but if I bang this out and I do all right I
11:07will definitely be cooking it when I get home Michelle says she's used to making flapjacks for children and
11:14she's going to adapt the flapjack recipe to make a topping for a crumble you've got a bit of cinnamon
11:19in there lots of sugar but underneath that we've got pineapple in its own juice with sultanas and I
11:25just hope we don't end up with pineapple porridge how long have we got left you've had 15 minutes
11:32everybody 45 minutes left the watcher don't cut my thumb off actor Jamie Lomas is best known for
11:46playing bad boy Warren Fox in Hollyoaks he's been preparing for the competition by cooking for his
11:57fiancee and two daughters there are a few similarities in what I do and cooking in the
12:03kitchen let's give this a little try you know we're always up against it when we're acting nice
12:09but at least if we get the line wrong we'll get to go again whereas here we're not gonna have that
12:14opportunity Jamie you work as an actor going from a script are you quite good at freestyling it well I
12:22did a little bit in the jungle a little bit of cooking when I did I'm a celebrity but everybody's
12:26starving in there so they'll eat anything I would have eaten sand in the jungle I was so hungry so
12:33this is gonna take you back to that a bit we've got rice we've got beans yeah we are but they're gonna
12:37go and a tomato and wine sauce with some garlic and chili like Italian food I love Italian food it's my
12:43favorite let's do this we're gonna have really lovely spicy homemade beans I love this idea I've never
12:53cooked beans before so you know I hope it tastes okay his rice needs to be cooked beautifully but my big
13:01question for Jamie right now how is he gonna make it look smart it's tasting good yeah I think we're
13:07rocking and rolling celebrities you're halfway 30 minutes gone 30 minutes left if you need the
13:14other potato and chill there for a bit 32 year old Chris Hughes grew up on his parents Cotswolds farm
13:22he found fame on Love Island in 2017 and now follows his passion for horses working as a racing pundit I
13:32live on my own I've been single for three years so it's not like I'm cooking for anyone if I'm just
13:38cooking for myself no one can appreciate it apart from me oh my god Jamie you've seen this big kit
13:43it's quite sad really no so I need someone there to kind of show off to in the kitchen I've got the
13:49judges you like a big portion of fish I might cut it in half Chris come on you look hungry me yeah
13:58the first person ever told me I look hungry trim and you look in good shape thank you very much so
14:02I would fill you up it's not gonna help you just get on with it Jesus now we're in business Chris you
14:12grew up on a farm yeah so I'm thinking that you must be an expert on all produce produce yes fish we
14:19didn't have any fish on the farm I did hear once upon a time you can fry haddock in butter and milk
14:26okay so I'm gonna go for that one it's gonna be spectacular and you've been spending a lot
14:30of time around horses horses yeah they're my light spirit animal I love my horses I've ridden like
14:36race horses since I was like eight years old horses never moaned at anything I've ever fed it either
14:40right now I get nervous because this is the main bit do you pan fry milk often no but it will thicken
14:49so it's gonna be no I don't pan fry milk I've never done it if I'm honest no you poke smoke
14:54haddock in milk you pan fry smoked haddock in butter he seems to have the two methods coming
15:00together now we're cooking we're cooking baby but if he cooks it too much that fish will fall to bits
15:05stay calm stay calm we've got peas which he's gonna crush up mate you're frigging out exhausted
15:13then he's putting mint inside them and he's cooking chips get that oh you can see Chris is
15:20relying upon confidence but it will under control he's doing what I can recall winging it perfect
15:27celebrities we have 15 minutes soul and R&B legend Jackie Graham has been entertaining crowds for over
15:3740 years she holds the record as the first British black solo artist to have six consecutive top 20 hits
15:45and loves to cook the homely style Caribbean food of her Jamaican heritage Jackie you've been married
15:56nearly 50 years yes that's right that's a long time to have the same man in your house but we went to
16:03school together just down the road from here oh so that's how we yeah brought up by my grandmother
16:08in Hansworth here Tony was a part of that I was into listening and cuisine from a young age you're a
16:13local Birmingham girl right so did you learn to cook from my grandmother yeah and she was known in
16:18hand with for cooking our Friday and Saturday she used to sell putties she would have a basket and then
16:23people come to the house and buy you got those recipes up your sleeve I have but it doesn't taste
16:27anything like hers the chicken livers smell great I'm gonna put up some chili I'm gonna put some a
16:36tad of curry powder on it the peppers are starting to go up my nose now and then we're getting lots of
16:44vegetables got potatoes and carrots and cauliflower and she's boiling them but they're not spiced or
16:49anything there's no butter on them I would have done something else I've got no time now to put it in
16:54the oven I want to be able to taste that West Indian influence in Jackie's cooking something
16:59really making it punch you oh sugar I'm gonna need it with all those bland vegetables doing this
17:05MasterChef competition is taking me back really to my roots I'm just gonna now try and season to taste
17:11yeah my granny always had fresh produce no tin stuff yeah it's back to basics and that's what I need to go
17:18back to is it gonna be your grandma's influences in this baby girl I don't know what this is gonna
17:25taste like I have to tell you three minutes everybody oh my god they are massive but I'm a feeder
17:33oh god look at that falling at the last fence oh wow gotcha gotcha gotcha gotcha time flies when
17:48you're having fun oh this isn't my forte puddings but might scoff it if I put it with my head it's
17:55good you ready shall I try oh look at you chips looking good nice color though golden 90 seconds
18:12everyone just 90 seconds oh heaven's a ball hides a multitude of sins there's 80,000 out at Wembley
18:23waiting for you to turn up quick get on the plate gorgeous celebrities that is it your time is up
18:33it's intense well done everyone Chris bring that smile up here first to face the judges is Love
18:48Island star Chris hello hello whose pan fried his ingredient of smoked haddock in milk and butter and
18:56served it with chips and minty mushy peas smoked haddock that is beautifully cooked the chips crispy soft in
19:11the middle and delicious first time making mushy peas yeah he's clearly trying to get around a northern
19:18woman I enjoyed them very well it's great peas yeah thank you crispy chips well seasoned fluffy on the
19:25inside bingo good job smoked haddock nicely cooked good crack of pepper around the outside the mushy peas
19:32they just need a bit more moisture in there the whole thing is screaming out for a sauce but I'm really
19:39pleased with what you've done great thanks oh lovely god feel the top of the world that's great I feel
19:50relieved more than anything I think just getting the first dish out of the way and obviously then having
19:55the comments kind of gives you a bit of reassurance that you're not a complete idiot when it comes to
20:01cooking the chips did look the best the chips looks amazing next up is soul diva Jackie how you doing
20:12all right my darling she served chicken livers spiced with chili and curry powder with bacon onion tomatoes
20:20and mushrooms and boiled vegetables your chicken livers are cooked really nicely there's still a little
20:28river of pink running through them there's a little bit of that Caribbean soul in there a little bit of
20:33spice on the back of the throat that's great and then the veg blend yeah a bit bland I hear you
20:39considering you've never cooked with chicken livers before you've done that beautifully you served veg
20:47with no salt or no butter a little bit of seasoning I'd probably have eaten the whole plate my nerves
20:54getting a bit of me sorry that was nerve-wracking really because you know somebody else is going to
21:06be tasting you know your concoction I call it that they said I was doing all right I was doing all right
21:14bless the hearts actor Jamie has served his butter beans in a tomato garlic and chili sauce with basil and
21:27cream and basmati rice love your presentation
21:31that is a very good butter bean stew creamy garlicky sweet tomatoey sauce mediterranean flavors beautiful color and beautifully plated up it's delicious thank you
21:50thank you I've got beans cooked really beautifully in a pasta sauce rich with lots of basil lovely
21:56creamy flavors that come with sunshine in Italy rice is cooked beautifully it's really very very good
22:03I'm absolutely over the moon well done that was really good just looking forward to the next one now and hopefully they'll get the same feedback but we'll see
22:23next is broadcaster dawn is it big enough for you grace she's used her lemons to make a lemon galette a phyllo pastry pie filled with lemon infused cream cheese and ricotta topped with caramelized lemons and flaked almonds
22:44without a recipe it's very clever really lovely crispy phyllo tart with that rich ricotta creamy filling with lovely bits of lemon zest which is quite fragrant these discs of cooked lemon which are sharp and bitter like lemon marmalade I love
23:05I think that I think that's fantastic massive but fantastic
23:12it's lemon in so many levels the ricotta absolutely delicious to put those lemons across the top giving it that real sour sweet kick is just inspired and lemon is completely the star of the show here it's really really impressive
23:32I'm feeling really good
23:39I'm feeling really good it was the most unsophisticated dollop of dessert I think I've ever seen but I think I got away with it because it tasted good
23:49finally it's pop star Michelle
23:53hello
23:54hello
23:55she's caramelized her pineapple and served it with an oaten raisin crumble and a side of whipped cream flavored with pineapple juice
24:08slightly sharp and sour pineapple sweet raisins in there and you've got a really good amount of pineapple in that cream I love that your oats across the top will come almost like a cake top
24:17okay quite solid but the cream with it together it's good
24:24it isn't really a crumble but if you think about it as a lovely big pineapple flapjack you've literally just invented a new pudding that I'm going to be there for every single time
24:34thanks guys
24:35thanks guys
24:37well done
24:39ah
24:40I'm feeling relieved
24:42well done
24:43you did amazing
24:44brilliant
24:45I'm happy with what I've created
24:47obviously I created a flapjack without realising it
24:50that was close
24:51oh god
24:54day one
24:55task one
24:56done
24:57and no casualties
24:58that's brilliant
24:59hopefully you feel happier now
25:03than when you walked in
25:05calmer
25:06yeah
25:07breathe now
25:08but
25:09what comes up next
25:11may or may not be
25:13more palatable
25:14we'll see you soon
25:16thank you
25:20oh my goodness
25:22oh my gosh
25:23that was electrifying
25:24oh my gosh
25:25I feel like I've just been to the gym
25:27I couldn't find the rice for about 10 minutes
25:30I was like going
25:31where's the rice?
25:32where's the rice?
25:33where's the rice?
25:36I'm so excited by that round
25:38some very confident people
25:40who right away made something delicious
25:43I've got to say I think we've got some real talent
25:45I tell you who I'm really excited about
25:47Michelle
25:48tasty pineapple crumble
25:50not quite a crumble
25:51butter
25:52sugar
25:53sweet things
25:54I'm excited
25:55Jackie's livers were great
25:58spicy livers cooked nicely
26:00the rest of it wasn't quite there
26:02boiled vegetables with no seasoning
26:05it was peculiar
26:06Jamie took beans and rice
26:08and made it look fantastic
26:09and it tasted great
26:10I love vegetarian food
26:12and that was a top quality dish
26:14Chris is a funny fish
26:16quite literally
26:17he seems to just take it all in his stride
26:21we got smoked had it
26:22which was cooked all the way through
26:24great chips
26:25that's not bad in the first round
26:27Dawn was supposed to make dessert for two
26:30she made dessert for 22
26:32but I've got a good feeling with Dawn
26:33she's a capable cook
26:35that ricotta filling lovely and smooth
26:38I thought it was great dessert
26:39we now know a little bit more about them
26:41we know what sort of cooks they are
26:43but what comes up next is going to test
26:46something completely different
26:48welcome back celebrities
27:04to be truly great cook
27:07you need to have a great palate
27:09we want to know
27:11how many ingredients
27:13you can identify
27:14in a game that we're calling
27:16the palate test
27:20palettes is obviously taste
27:21feel like I've got good taste buds
27:23so hopefully
27:24I can pull through
27:26in front of us here
27:27are 25 different ingredients
27:30cut into cubes
27:31and we're going to ask you
27:33to taste them
27:34and correctly identify each ingredient
27:36there are fruits
27:38vegetables
27:39dairy produce
27:40meats
27:41fish
27:42you need to trust
27:43your senses
27:44should you
27:45identify incorrectly
27:47you are eliminated
27:48from the challenge
27:50I'm just looking at all
27:51thinking
27:52I want that one
27:53I don't want that one
27:54these cubes
27:55go from easy
27:56to hard
27:57the longer you stay
27:58in the game
27:59the harder
28:00these cubes will become
28:01the winner of the challenge
28:03will get themselves
28:04an advantage
28:05in the next round
28:06they'll receive
28:07ten minutes extra
28:08cooking time
28:09that ten minutes
28:11is going to be invaluable
28:12to me
28:13I'm desperate for it
28:15to make sure
28:16that you rely
28:17mainly on your palate
28:18we're going to be
28:19playing this game
28:20oh he was above
28:22blindfolded
28:23scared of the dark
28:25thank you
28:26I'm very sorry about
28:27your beautiful celebrity hair
28:29when I put the blindfold on
28:31I was trying to find a crack
28:33and there was just nothing there
28:35it was just complete blackness
28:37I feel like identifying food and flavours
28:40is something that I'd be pretty good at
28:42Chris
28:46thank you
28:47I feel like I could win this
28:49god it's very sharp
28:50that's the tile darling
28:51it's a banana
28:56yeah absolutely
28:57Chris you're still in the game
28:59thank you
29:00oh wow
29:01feeling a little bit anxious
29:03a little bit nervous
29:04I've got no idea what's coming next
29:06what's it feel like Jamie
29:07like a bit of cheese
29:08maybe
29:09smell it and taste it
29:10it's egg
29:13congratulations
29:14you're in the game
29:15cheers mate
29:17it's in front of you
29:22it's got a bounce
29:24okay
29:25this cube I pick it up
29:27and I pretty much know straight away it
29:29mango
29:30is that your answer
29:31I chop mango most mornings for my kids
29:34and I eat it a lot
29:35I think so mango
29:37well done
29:38nice
29:39Jackie
29:41yes baby
29:42it smells like a pickle of some sort
29:44now I've got the blindfold on
29:46the flavours explode a little bit more
29:48it's not a gherkin or something
29:51yeah
29:52and it's not as sharp as a
29:54oh go on then I'll go for that
29:56congratulations you're in the game
29:57oh yes
29:58oh bless
29:59it's not as easy as you think
30:01Michelle you've had a long wait
30:04this cube in front of me
30:07it feels really fleshy
30:08it feels quite soggy like a fruit
30:10okay
30:11initial thoughts
30:13oh it's a grapefruit
30:14but it's not as tangy as grapefruit
30:16is it just orange
30:17congratulations
30:18oh
30:19good shout
30:20wow well done
30:21oh that was close
30:23congratulations all five of you
30:24but it's now going to get a little bit harder
30:28Chris
30:29thank you
30:30fishy
30:31yeah it's gotta be fish I think
30:33I don't know what the hell I'm eating
30:35no it's not it's cheese
30:36I can't tell if it's fish or cheese
30:38I don't really know much more than mozzarella and cheddar
30:42it's not brie is it
30:44yeah it's definitely brie
30:45please remove your blindfold
30:47oh
30:49oh my god it's mozzarella
30:50oh my god
30:51said it
30:52said it
30:53I forgot what I said
30:54Chris you're leaving us
30:56see ya
30:57bye mate
30:58bye
30:59bye
31:00I honestly can't believe it
31:01mozzarella
31:02who eats raw mozzarella
31:03Jamie
31:05so cube number two
31:07I'm quite confident
31:09is it something you'd eat normally
31:10I think it's beef
31:11that was actually a piece of steak
31:13no wonder you enjoyed it
31:15thank you
31:16brilliant well done
31:17fill in the game
31:20Dawn
31:21thank you
31:24it's in the pecorino
31:25what is that what it's called family
31:26the who
31:27I know that it's a hard cheese
31:28but I also know there's a few different kinds of those cheeses
31:31Parmesan-y world
31:33it's Parmesan
31:34Parmesan
31:35directly identified
31:36great
31:37congratulations
31:38thank you
31:41so cube number two
31:42oh
31:44what the heck is the food
31:46my instincts have kicked in
31:48I'm gonna say melon darling
31:50I've got this
31:51you are absolutely right
31:52oh
31:53well done
31:54well done
31:55do you want to finish it
31:56oh yes please
31:57I couldn't believe it
31:59this cube is heavy
32:03it's sticky
32:04it's quite dense
32:05either fig or date
32:07I think I'm gonna go with my goat
32:09I'm gonna go with my goat
32:10I'm gonna go with dates
32:11congratulations
32:12oh
32:13well done
32:14that was hard
32:15you've all survived another round
32:18should we make it harder
32:19I think we should
32:20let's rest it up a bit shall we
32:22Jamie
32:23cube number three
32:25it feels rubbery
32:27smells like cheese
32:28that's mushroom
32:31Jamie you're a bit good at this
32:34I think I might win this
32:38Dawn in front of you
32:42it's cakey
32:43it's like a kind of cupcake-y cake
32:45is it just a sponge cake
32:47Dawn
32:48yeah
32:49you're still in the game
32:50ah
32:51great
32:52Jackie
32:53how does that feel
32:55ooh
32:56that is really squashy
32:57I bite into it
32:59it's sweet
33:00mmm
33:01like a marshmallow
33:02mmm
33:03it is
33:04oh it is
33:05yeah
33:06oh thank you very much
33:07well done
33:08I got that right too
33:12I mean it's a smoked fish
33:13is it trout
33:15is it sea bass
33:16is it something else
33:17trust your gut
33:20smoked salmon
33:21congratulations
33:22you're still in the game
33:23oh well done
33:24wow
33:26Jamie
33:27so cube number four
33:28smells and tastes quite bland
33:30I can't think of what it is
33:32I think you've eaten it before
33:33oh
33:34it's a carrot
33:35please take off your blind
33:36oh no
33:37oh
33:38that is
33:39a radish
33:40I knew you weren't going to win
33:42I knew you
33:43I thought it was a carrot
33:44it was a radish
33:45are you still eating it
33:46yeah
33:47I would have really liked to have that extra 10 minutes
33:50there's three left
33:51there's three left
33:52but give everyone else a chance
33:53oh
33:54me
33:55go on
33:56thank you
33:57I feel that there's a rind
33:59but the lack of smell kind of throws me
34:02I think that is a soft cheese with a rind on it
34:04so I'm going to go with the brie
34:06so I confidently say brie
34:08and in my head I'm thinking he's going to say no it's camembert
34:11it's brie
34:12ah
34:15cube number four is quite soft
34:21what's it taste like?
34:22I don't know what this is chick
34:23for the life of me
34:24I can't tell you what it is
34:27I honestly don't know darling
34:29Jackie
34:30yes baby
34:31take off your blindfold
34:32oh my gosh
34:34papaya
34:35oh
34:36I
34:37thanks so much Jackie
34:38you're leaving us
34:39good one girls
34:40I'm back
34:42I did quite well in that challenge
34:44I must admit I didn't expect to get that far
34:46then there were two
34:48in this round so far
34:50Dawn has got a correct answer
34:52Michelle
34:53right now
34:54a wrong answer could mean that you are eliminated from the game
34:56okay
34:57oh
35:00that's doesn't smell but it is
35:02it's crunchy
35:03I can tell the seeds they're
35:06kind of bland
35:07if Michelle gets this one wrong then I've got that extra minutes
35:11dragon fruit
35:12I need to win this
35:14the correct answer is fig
35:16oh no
35:18take your blindfold off
35:21Dawn congratulations
35:24thank you
35:25well done darling
35:26thank you
35:27you are our winner
35:28and that does mean that you will get 10 minutes extra cooking time in the next challenge
35:33fabulous
35:34I feel great
35:35I feel relieved because I was very stressed and I'm just so grateful that I've just got an extra 10 minutes
35:40you were genuinely sad as everybody else got knocked out
35:43I hate people losing
35:44this is a competition
35:45no
35:46to go far you're really going to have to get more
35:48yeah
35:49of a killer instinct towards the other celebrities
35:51okay
35:52I hope you lose
35:53well I'm back to the master chef kitchen
36:16As you can see, we've opened up the street food market.
36:20We want what you would serve,
36:22whether it be from a food truck or be it from a stall.
36:25It's got to have a sense of fun.
36:27That's what it's all about.
36:29An amazing street food stall lives and dies by repeat customers,
36:35so it has to be something that, if you bought it once,
36:38you'd have to go back.
36:40Dawn, you have ten minutes extra cooking time.
36:43Ladies and gentlemen, one hour, two portions of your dish.
36:47The street food market is open for business.
36:50Let's cook.
37:02I was probably the only 46-year-old woman alone in the hotel room
37:05last night watching endless videos of how to fill it a lemon stall.
37:09I love food trucks.
37:11This is harder than it looks on the videos.
37:14They really excite me, and I love how naughty they are.
37:17Yes, yes, it's so satisfying.
37:20I think it's this new genre that has become really exciting, and I love it.
37:23I got it off. Look at that!
37:27Dawn, you don't just go to festivals.
37:30When your friend passed away, Caroline Flack, you decided to run your own festival.
37:36We did it in 2022 for the first time just to honour her life and celebrate her.
37:41And now we're four years this year going strong.
37:44Is the food an important part of that?
37:46Food's a huge part of it.
37:47You know, there's nothing worse than going to a festival and the food's not good.
37:50So there's food trucks all the way around Flackstock, and it's amazing.
37:53So you've got first-hand experience of organising a festival.
37:57I do.
37:58Oh, Dawn, the bar's just gone.
38:01It's gone. This is brilliant.
38:03We're obviously now expecting the world.
38:05I've just thought about people who have been partying all night.
38:08What is it that they want?
38:09It's the ooziest, most indulgent mac and cheese
38:12with fried fish on top and lashings of hot spicy honey.
38:18I'm a massive macaroni cheese fan.
38:20Well, good.
38:21I can eat vats of it.
38:22Oh, good. Well, you're about to.
38:24Perfect.
38:26She's making her idea of an L.A. mac and cheese.
38:30Oh, look at that.
38:31Having lived in America for a long time,
38:33I love the fluorescent mac and cheese that you get there,
38:35so I put some turmeric in it to make it neon,
38:37which is quite fun.
38:40We've got a piece of fried fish.
38:42The batter around the outside flavoured with champagne
38:47with lashings of hot honey.
38:50Champagne batter is my little nod to Hollywood.
38:55Absolutely wild.
38:56Never seen it before on a menu.
38:58However, did she understand the brief?
39:00Yes.
39:01Yes.
39:02Would I walk to that food truck?
39:03Yes.
39:04Would I perhaps see this recipe being ripped off
39:06in five years' time by other street trucks?
39:08Yes.
39:09If it's done well.
39:11Time flies in the street food market.
39:1320 minutes gone.
39:14OK.
39:15OK, let's rock and roll.
39:20Right.
39:21Think on your feet, Chris.
39:22Very confident I can pull this off today.
39:25I'm going in there with good self-esteem
39:27from what I've achieved so far in the MasterChef competition.
39:29So, full of confidence, full of beans, as they say.
39:35Chris, what are you doing here?
39:37Tacos.
39:38Beef tacos.
39:39What makes a great taco?
39:40When you take a bite, you kind of want the juices
39:42to drip down your chin.
39:44How are you making the taco shells?
39:47Uh, wow.
39:49To be honest, I'm putting so much effort into the actual flavour
39:51of the food, right?
39:53So, with the taco shells, I thought, let's not waste time.
39:55Did you start your life in sales?
39:57I don't know what I do.
39:58I just float through life, I think.
40:00I love your confidence.
40:01Do me a favour.
40:02Yeah.
40:03Pack this full of flavour, because that's what it's all about.
40:05In this round, you can be as naughty as you like.
40:08Perfect.
40:09I'm going to be very naughty.
40:11Chris is making for us tacos.
40:13Oh, lovely.
40:14But he's not making the taco shell.
40:17Beef mince cooked down with lots and lots of spices.
40:21Yeah, look at that.
40:22That's what I wanted.
40:23Try a bit of this.
40:24Mmm.
40:25That flavour, isn't it?
40:26Good milk, man.
40:27He's making us a guacamole.
40:28Whoa.
40:29The avocado, lovely, creamy and slippery,
40:31with a nice bit of sharpness from lime in there.
40:33Yeah, that's magic.
40:34Oh!
40:35Super.
40:36The salsa.
40:37Little bits of tomato, bite of red onion, lots of coriander.
40:41Good luck at that, don't we?
40:42But can his charm get him through?
40:45Because the food right now seems to me to be quite simple.
40:48Simplicity is underrated in life.
40:53You're halfway.
40:5430 minutes till your food truck opens the doors.
40:58I get nervous when I'm cooking for other people,
41:00because I'm thinking, you know, I hope they're going to enjoy.
41:03I'm trying to impress John and Grace,
41:05but I don't know if I'm there yet.
41:08Ooh, okay.
41:09But now I'm getting my bearings and stuff.
41:11It's going to be awesome.
41:12I'm having a whale of a time.
41:18Jackie, you've already told us the story about your grandmother
41:21around Birmingham selling her patties.
41:23Yeah, yeah.
41:24Really, that's this original food truck, isn't it?
41:26Yeah.
41:27Can you tell us what you're going to be serving from your food truck?
41:29A jerk chicken burger with some salsa and some fried planting.
41:33So the flavours of the Caribbean?
41:35Mm-hmm.
41:36Oh, look at that smile on your face.
41:37I just saw the sun glowing.
41:38Can you feel it when you talk about the Caribbean like that?
41:40Yeah, yeah. Oh, yeah. I can feel the heat, darling.
41:42What are you going to call your food truck?
41:44Miss Mary's kitchen in honor of my grandmother.
41:47I love the smiling face.
41:48I love the enthusiasm.
41:50I can hear the music.
41:51Look at this.
41:52We're going to Barbados.
41:55Right now, the kitchen is full of the smells of jerk chicken,
41:59and I love that smell.
42:01For me, good jerk chicken has got to have a confident
42:05and judicious use of scotch bonnet.
42:08Mmm.
42:10It has to be in there.
42:12Slightly knocking your socks off.
42:14Yeah, I think it's getting there.
42:15I hope it's going to be tasty.
42:18Slices of plantain fried till they go slightly crispy.
42:22Oh, dear.
42:23Oops.
42:24Oops.
42:27Plantain that hasn't had enough time and is still hard
42:30will be both tasteless and just not very appetizing.
42:34Oh, sugar.
42:36Plantain that's had a bit of love that's soft and wielding and brown.
42:40I could eat a trough of it.
42:42I think I'm cool.
42:43The time is ticking down in a terrifying manner.
42:50I'm having the best time.
42:53At home, I'm running around after the kids,
42:55making whatever we can scramble together.
42:57But to actually have, like, an hour in an environment
43:00where you can cook and create is so different.
43:02But I'm really enjoying it.
43:04Michelle, what will you be selling from your food truck?
43:09I'm making a halloumi burger.
43:11I'm going to make a rub with paprika, salt and pepper,
43:14and a little bit of brown sugar.
43:16And I put some brown sugar on the sweet potato wedges,
43:19and I made aioli with mustard honey as well.
43:22Obviously, you've performed all around the world.
43:24Mm-hmm.
43:25What happens when you come off stage?
43:27You're in that natural high,
43:28so food's probably not the first thing that you think about.
43:31It's usually just a drive-through.
43:33You know, that's what, you know, life on the road's like.
43:36We're getting a halloumi burger.
43:39She's marinating halloumi cheese from Greece
43:42with lots of spices. Fantastic.
43:44It's quite a kick. Oh, my God.
43:46But when it's cooked,
43:47you can also get a lovely crust on the outside.
43:49Good, good, good, good, good.
43:51Sweet potatoes can be heaven.
43:53They're a sweet, starchy carb anyway.
43:55With a bit of love and a bit of sugar, they can really fly.
43:59Like, what's next? Garlic.
44:02She's got whole-grain mustard
44:03and a whole bowl of roasted garlic
44:05to make her own dressing.
44:07You know when it tastes good,
44:08and then you add more just because,
44:10and then you ruin it.
44:11That's exactly where I'm at right now.
44:13But Michelle seems to be putting soft brown sugar everywhere.
44:16That's a bit of a concern
44:17because it's all going to be very, very sweet.
44:19Ooh!
44:20My potatoes are soggy.
44:22They are not crisping,
44:24so I'm going to put them in the grill
44:26for, like, five minutes at the end
44:28and just hope for the best.
44:30How long we got left?
44:31Keep on pushing, everybody.
44:32You've got just over 20 minutes.
44:34And just remember,
44:35Dawn's got an extra ten minutes cooking time.
44:38These are my friends, John.
44:40Yeah, not anymore.
44:44Right, so...
44:47The MasterChef kitchen so far,
44:49it's been very good to me.
44:51Got some really positive comments.
44:53Yeah, I'm just hoping that I've not peaked too soon.
44:56What are you going to cook for us, Jamie?
44:59I'm a big fan of ham and cheese croquettes,
45:02but my daughter eats lots of chorizo,
45:04so I thought I'm going to put my own spin on it
45:06and I'm going to put chorizo and cheese croquettes
45:09with a honey and chilli dip.
45:11Wonderful.
45:12Tell me about the food truck.
45:13My food truck would be parked outside Old Trafford.
45:16It would be serving other Man United fans
45:18before they go into the game.
45:20Does it have a name?
45:21In honour of David Beckham,
45:22I'm going to call him Lomas' legendary golden balls.
45:25I love that feeling of Saturday going to a match.
45:31That passion is what we need in this game.
45:33Right, what am I doing?
45:35We are being promised chorizo and cheese croquettes.
45:38I've got loads to do that.
45:40He's making bechamel first,
45:42a thick white sauce laden with cheese,
45:45and in that he's going to put pre-cooked chorizo.
45:47It's got to be really cold before he'll be able to mould it.
45:50But when it's fried and it heats up again,
45:53it should be oozy inside.
45:56Oh, that looks good, mate.
45:57You know your way round the kitchen, don't you?
45:59When I was growing up,
46:01I lived in Spain from when I was 12 to when I was 15,
46:04and I used to have tappers all the time.
46:07A good croquette lives by its crunch.
46:11This is breadcrumbs,
46:13but I've put parmesan in it as well
46:15to just give it a bit more cheesy flavour.
46:16That's really good.
46:17But too much crust on the croquette,
46:19it becomes like trying to eat a cricket ball.
46:21They're going to need frying.
46:22We don't want that.
46:24We want something lovely and soft and crispy.
46:26OK, here we go.
46:28OK, so that's eight minutes.
46:31Is the mac and cheese perfection?
46:37It is.
46:38Nice and fluorescent.
46:40Mmm.
46:42I've been to Mexico once upon a time.
46:44Hopefully I want to take the chefs to Mexico as well.
46:46You look up to me.
46:47OK.
46:48Don, you get ten minutes more.
46:49Are you going to need it?
46:50I'm not sure I will at the moment.
46:51Oh, no!
46:52I actually can't believe it.
46:53I burnt my soup potato prize.
46:54I could do with the ten minutes more.
46:55I've burnt my soup potato.
46:56Can I gift it?
46:57I'm sorry but you can't.
46:58God, you're just a mean.
46:59The plan is to quickly fry up some cubes.
47:00Let's hope for the best.
47:01I'm absolutely gutted.
47:02God, that ain't too shabby.
47:03Let me tell you.
47:04Oh, no!
47:08I actually can't believe it.
47:09I've burnt my soup potato prize.
47:11I could do with the ten minutes more.
47:13I've burnt my soup potato.
47:14Can I gift it?
47:15I'm sorry but you can't.
47:16God, you're just a mean.
47:18The plan is to quickly fry up some cubes.
47:21To hope for the best.
47:22I'm absolutely gutted.
47:27God, that ain't too shabby.
47:28Let me tell you.
47:3230 seconds left, everybody.
47:36Finishing touches.
47:38Oh, God.
47:41I'm done.
47:42I didn't need ten minutes.
47:43Sorry.
47:44I could have really done with that.
47:48Time's up, everybody.
47:49All done.
47:51Looks like a mac and cheese bomb went off.
47:56Chris, come on.
47:57For his street food dish, Chris has served spicy mince beef tacos with tomatoes, jalapenos and cheese.
48:10And on the side, guacamole, a tomato salsa and sour cream.
48:15You hit the brief with street food.
48:18This looks like a colourful array of food in front of me.
48:26In there is everything you want with a taco.
48:28Beef, which is not in any way too wet.
48:30A good amount of spice coming from those jalapeno peppers.
48:33Sharpness of sour cream.
48:34And your guacamole with chilli flakes.
48:37The beef itself, I feel, is under-seasoned.
48:40Give it some welly, give it some heat.
48:42I mean, there's not a huge amount of skill on show, Chris.
48:45Maybe just challenge yourself a bit more.
48:48Yeah.
48:49I do love your salsa.
48:50It's vibrant, it has a kick.
48:53However, you haven't really done anything with the mince.
48:56Yeah.
48:57It really is almost just hot mince.
49:00We need to think more about the details.
49:02It's good feedback.
49:08Swagger.
49:10I feel all right.
49:11I knew I could have done a bit more with the mince.
49:14All good.
49:15All good.
49:16But here we are.
49:17It wasn't too bad.
49:18It wasn't too bad.
49:23Dawn has served American-style mac and cheese,
49:27with pan-fried place in a champagne batter
49:30and a chilli honey drizzle.
49:33You're not a fan of a petite portion, are you?
49:35No, absolutely not.
49:36I mean, this presently, I think, weighs around about a kilo and a half.
49:41I think you've been raving all night at a festival.
49:43Yeah.
49:44I've never heard that.
49:48Your batter perhaps could be lighter.
49:50And yet, what I love is that you can taste that champagne.
49:54The fish, delicious, soft, beautifully judged.
49:59I love the honey.
50:01It really elevates it.
50:03The mac and cheese, you've added mustard there,
50:05you can still taste the mustard.
50:07It's a strange combo.
50:09It won't be for everybody, but I love that.
50:12Oh, thanks.
50:13The mac and cheese, I like the fact that it's got a whack of mustard in there.
50:18The richness of that creamy, cheesy sauce goes really nicely with your chilli honey.
50:22Your fish was cooked really, really well.
50:24The batter, slightly soggy.
50:26You're demonstrating skill here though, Dawn, I like it.
50:29You took a whole fish, you filtered it.
50:31You're not shy of hard work.
50:33It's a very good mac and cheese.
50:34Well done.
50:35I feel good.
50:36My batter could have been crispier, but the flavours were great and it's a new concept that
50:48maybe I'll see you in a food truck and glassery.
50:50They're going to steal my idea.
50:51I'll be like, oi, trademarked.
50:54Do you put champagne in your batter?
50:56The batter, yeah.
50:57Are you?
50:58Oh my gosh.
51:00Jackie, Miss Mary's is open.
51:03Go on Jackie.
51:04My turn.
51:05Go on Jackie.
51:06Hello.
51:07Hello darling.
51:08Inspired by her grandmother Mary, Jackie has served a jerk chicken burger with fried plantain
51:16and a mango, onion and tomato salsa.
51:27There's no doubt that Miss Mary is present here with the burger.
51:32I love the marinade.
51:34A real smoky heat that begins to build the chicken breast.
51:40It's very thick.
51:41I would have been half tempted to just slice it in half.
51:44You know what, I was thinking of that.
51:47I like your salsa.
51:49I think that's good.
51:50Maybe a bit more vinegar.
51:51Make it a bit sharper.
51:52Oh okay.
51:53We've got plantain.
51:54One side's nice and golden brown, the other side unfortunately has caught.
51:58But I can taste the influences, that's for sure.
52:01And your love of the Caribbean.
52:11My granny, you know, she would have said, you could have done better.
52:14But it's everything all right.
52:17Next time, she would have said, next time.
52:19You do all right next time.
52:22What's a little reggae in my...
52:28The heat is on.
52:31It's heating.
52:32Michelle has served a paprika and sugar glazed halloumi burger with a sweet chilli jam, sweet potato with Cajun spice and brown sugar, and an aioli mustard and lime sauce.
52:46You had a bit of a disaster.
52:47I had a massive one.
52:48And you picked yourself up and you went and sorted it out.
52:51Yeah.
52:52That's what my chef's all about, Michelle.
52:53Good on you.
52:59The halloumi cooked really nicely.
53:00And sweet honey with that chalky, salty cheese is really, really lovely.
53:04Your fries, you've rescued them, but you've added sugar to that.
53:07And then we have got a brioche bun, which is sweet.
53:11It's on the edge of too sweet.
53:13OK.
53:15You've almost made a lovely pudding.
53:18However, I've got such a sweet tooth.
53:20I enjoyed it.
53:29I'm feeling OK, considering I had a massive disaster.
53:33That's amazing.
53:35Well done.
53:37I was about to cry, but I didn't.
53:40Because I usually do.
53:42And I just ploughed on.
53:43And I'm really, really happy that I did,
53:45because I learned something about myself.
53:51Jamie.
53:56Jamie's food truck dish is croquettes filled with a Gruyere cheese bechamel
54:01and chorizo with a chilli and honey dip.
54:05I've got to say, I think it looks great.
54:09Great croquettes.
54:12You've got a really lovely crisp outside.
54:15But inside is this wonderful flavour of chorizo,
54:18which is smoky with paprika and rich with pork,
54:20and a really lovely bit of cheese.
54:22The chilli sauce.
54:24I like the amount of chilli flakes in there.
54:26Jamie, I've got no complaints.
54:28I like them a lot.
54:29Thank you very much indeed.
54:31They're so crisp.
54:33The mix that you've made inside them, really delicious.
54:36Yes, they are cheesy, but you can taste the chorizo.
54:41Really Moorish.
54:43You've already went up a notch in cooking,
54:45and I can see you changing in front of me.
54:48It's amazing. Well done.
54:49Well done.
54:55I'm feeling pretty on top of the world, really.
54:57I got some really good feedback.
54:59Couldn't have gone better. Well done, Barry.
55:02That was probably my best round yet.
55:05So who knows?
55:06I might end up opening a food truck outside Old Trafford.
55:11You've lasted through three incredibly difficult tasks,
55:16and you've made wonderful friends with each other.
55:19But good things can't go on forever.
55:22Soon one of you will be going home.
55:25Thank you very much indeed.
55:27We'll see you again soon.
55:33These five have come a really long way
55:35since they first walked in the master's kitchen.
55:37And actually, I think we've got some really good cooks.
55:40Chris is an interesting one.
55:43Clearly a calm person. Confident.
55:44The thing is right now is, does he have the skill?
55:49Jackie's food is vibrant and fun.
55:52We had a perfectly cooked chicken breast
55:53with that jerk sauce around the outside of it.
55:56Jackie now needs a little bit of finesse.
55:59I need your recipe, your recipe, your recipe, your recipe.
56:03I find Michelle fascinating
56:05because she came in here with no confidence.
56:08But she's now starting to believe in herself.
56:10Michelle seems to be on a journey.
56:11What you do for my recipe, put the grill on really high.
56:18Dawn is one of my front runners right now.
56:21She's clearly one of the most confident cooks in this kitchen.
56:26But the food that she's cooked for us so far is enormous.
56:29I would like to see a little bit of finesse.
56:33Jamie's croquettes were great.
56:35Crispy on the outside, smoky paprika-rich pork.
56:38I think you nailed it.
56:39That was such a difficult thing to do.
56:40He's really coming to his own.
56:42So, is anyone going to open a food truck there?
56:45You, you probably looked at it.
56:49The competition right now, it's all to play for.
56:52They have to just keep on going, keep on fighting.
56:55Every time I think I know who the front runner is,
56:58it all changes.
57:00I love this game.
57:02Next time, the five celebrities are back.
57:05Don't get my chins in it.
57:06My master chins.
57:08And the pressure intensifies.
57:10As the celebrities take on the recipes of online sensation and queen of potatoes, Poppy O'Toole.
57:18Here we go, showtime.
57:20Get one out, just see if it's crispy.
57:22Let's go.
57:24Oh, heavens above.
57:26It tastes really good.
57:27Before battling.
57:28My cream.
57:29For a place.
57:30For sure.
57:31In the quarter-final.
57:34I think it's delicious.
57:36You've completely smashed that out of the park.
57:38You've completely smashed that out of the park.
58:05You've covered it in the jungle Turner.
58:28See you next time.
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