Celebrity Masterchef - Season 20 Episode 13
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00five best celebrity cooks remain finals week baby all the gloves are off yes there's no friends
00:09i can smell that trophy now just over there i'm gonna just get my way to it i hope
00:20i am feeling excited i've got my game face on i've got my confidence high i've got my sugar on
00:27to boil and i'm ready to wow the judges this is where it gets serious at the end of this week
00:34one champion it's emotional it's nerve-wracking
00:41and we're not even cooking
00:50it's early morning in staffordshire and the five celebrity masterchef finalists have arrived at
00:56one of the country's most renowned potteries
01:05welcome celebrities to finals week
01:10now 250 years ago josiah wedgwood created the iconic clay that made this pottery world famous and today
01:20we're going to celebrate that with a very special afternoon tea that you're catering
01:28an afternoon tea is all about being delicate and beautiful and today you've got some really special
01:33guests renowned potters and the lord mayor of stoke-on-trent
01:37today you're going to be guided by the world famous internationally renowned pastry chef
01:44cherish findon i warn you it is not going to be easy off you go
01:52i shake a lot when i get nervous and stressed so i don't know if i'll be able to keep it together
01:57um hopefully i'm just in charge of brewing the tea i can do that maybe
02:04it's a very delicate pretty day isn't it so we've just got to be delicate and pretty
02:11we've got to be able to do that we've got to be able to do that we've got to be able to do that
02:18originally from singapore cherish findon won gold at the culinary olympics in 2000
02:24her eye-catching creations have seen her acclaimed as one of the world's leading pastry chefs
02:29i look at food as an art when i create something it needs to be visually stunning
02:40most importantly it needs to taste phenomenal precision is always very important for me
02:47when i said that your sponge need to be 14 grams it needs to be 14 grams when i said seven minutes it
02:53need to be spot on seven minutes and that is how precise i am good is not good enough
03:02i'm telling you that you are not a celebrity today you are my chef welcome to my kitchen are you ready
03:13today every detail count do not disappoint me and i'm the boss in the kitchen follow me
03:19here the bastion of british craftsmanship and this challenge is all about craftsmanship
03:28afternoon tea isn't just a meal it's an occasion it's about getting things just so
03:34cherish has created a special menu in honor of the 250th anniversary each celebrity will have three
03:41hours to create one of her challenging signature dishes i hope it's going to be as simple as cucumber
03:46sandwiches but i very much think it's not going to be that way the standard is being set really high
03:52and we've got to meet it and we will i'm confident i believe in all of us
03:57rugby legend alan wynn's masterpiece is cherishes take on an afternoon tea classic usually served as a
04:04sandwich filling it's not the ordinary coronation chicken that you see everywhere
04:10coronation chicken encased in spheres made from semolina served with a swirl of potatoes across the top
04:20when you deep fried the shell it has to puff up to perfection i want it to be golden brown
04:26the first part is going to be so beautiful the texture just bursts out on your palate and it's like
04:33crying out for i wanted more i'll wager that alan wynn has probably seen coronation chicken on a rugby club
04:42buffet i don't think he's seen anything like this it's essentially got a ball on a plate with a spiral
04:47on top that's really delicate i just talked that up to make it sound even harder so thanks for that
04:55he's got a poached chicken but do it in a way so it stays beautifully and moist
04:59and then cut into tiny little cubes if you overcook the chicken what happened the chicken will be very dry
05:05while the chicken poaches the next step is to make the all-important coronation marinade
05:10which has nine different ingredients to balance the mixture including curry powder and mango
05:17folded through in the right proportion i've got to get my grammage right 7.5
05:22when you see 100 grams 200 grams it's all right when you see 7.8 it's like okay this is horrible
05:34pressure i'm feeling crying out loud that's crazy you look nervous i'm very nervous you need to hold
05:41your nerve today okay singer alfi's creation is centered around one of cherishes favorite shellfish
05:48i love seafood that is why i'm incorporating prawns alpha is going to create garlic butter prawn
05:56with pickled cubes of cucumber the prawns are served inside a charcoal bun please do not overcook the
06:04prawn it will be very hard and tough undercook the prawn that will be a no-no the first thing that you
06:10need to get on is the charcoal bun it is very important it takes time to prove and to shape it
06:18before you bake it good luck chef 27 grams alfi's dish looks like a prawn burger but it's nothing like
06:26a prawn burger the bread dough needs to be pitch black but it can't be too strong or bitter with charcoal
06:33it is very technical to get the bun right over mix the mixture you might tear the gluten alvi's got
06:41to make sure he follows the instructions absolutely to the letter it needs to rise and be lovely and light
06:47and fluffy he can't get nervous i'm a singer for crying out loud and i'm doing these sandwiches which
06:53is just ridiculous broadcaster dawn is working on a meringue for cherishes take on a retro classic
07:01it is afternoon tea and what is better than a pavlova so don are you a fan for pavlova i don't really
07:09have a sweet tooth oh what about your baking skill absolutely terrible oh dear
07:18pavlova need to be crispy on the exterior but chewy and musmolowy in the interior okay
07:24but how do we leave a pavlova up to the next level the pavlova is topped with a highly technical
07:33tempered white chocolate disc so delicate and a set raspberry gel mirror you need to cook the mirror
07:41to perfection or your jelly will not set in time wow okay i'm most intimidated by the precision that's
07:49not how i cook i chuck things in and hope it comes together dawn raspberry pavlova what could be
07:57simpler i mean come on have you seen it it's very important that you whisk up your egg white first
08:04then you put in the sugar oh my goodness it's a workout dawn we know loves to feed people she likes a
08:13little bit of rustic not a pavlova from cherished desserts are not my forte but after today pastry chef dawn
08:24actor jamie is making cherished take on an afternoon tea staple lemon drizzle cake
08:34what inspired me i was giving some of my time back in a dementia home and there's this lady she cannot
08:42remember any recipe but she can remember the recipe of a sponge jamie probably thought he was home safe
08:50when he saw lemon drizzle cake it's a sturdy sticky loaf cake it's nothing like that the lemon and yuzu
08:59soaked sponge is on a shortbread base jamie he's got to make glazers he's got to make syrups oh my days
09:06look at that and then he's got to construct the whole thing this is a really big challenge who doesn't
09:12like a lemon drizzle cake whether it'll like mine or not i don't know but i'm gonna do my best the first
09:18element that you need to get on is the lemon sponge good luck chef thank you chef we got to
09:25make it spot on we do not want the sponge to be too dry it need to be airy it need to be light and
09:32you need to be delightful you know every element has to be perfect so hopefully that goes okay
09:41the last course and cherishes showpiece finale for the afternoon tea is drag artist ginger's
09:50responsibility today you will be creating the mango and matcha chocolate teapot brilliant
10:00an edible teapot she's like a modern day willy wonka
10:03the inspiration is to remember my granddad or i call him akong when i visit my akong he will have
10:14a tea ceremony for us built with tempered white chocolate the teapot is filled with layers of
10:21matcha sponge oh wow mango compote and a matcha whipped ganache there's a whole world in there there's
10:29so much going on and it's all so delicate this templating of the chocolate has to be spot on
10:35yeah so you can see that there is different chocolate you have the handle and the sprout
10:40wow i make jewelry sometimes and i make puppets and little things so i'm hoping i can do these two
10:47things okay it's music to my ear the disciplines within this dessert would be difficult for a pastry chef
10:54one little mistake here and we won't have a teapot we'll have ourselves a sugar bowl i've never made
11:00a ganache in my life i have no idea what it's supposed to look like i was going to say that's
11:04not my problem but it literally is my problem and nobody else's like jamie ginger also has the
11:12challenge of making the perfect sponge trying to measure 2.5 grams of matcha powder it's so detailed
11:20ginger i see you're just casually making a matcha teapot and i'm about as useful as a chocolate teapot
11:27in this situation so who knows how this is going to go
11:33founded in 1759 wedgwood pottery is one of the most recognizable names in ceramics across the globe
11:40its founder josiah wedgwood was a pioneer of manufacture and design creating an entirely
11:46new type of clay 250 years ago which revolutionized pottery and changed the course of ceramic history
11:54what made jasperware unique was it could be colored in all sorts of different ways really appealing
11:59visually beautiful ceramics so there were lots of ways that it fitted into fashionable 18th century
12:05interiors i'm really looking forward to the afternoon tea today i think it's going to be
12:10a fantastic opportunity to try some really interesting and delicious food i'm hoping
12:21it's two hours before service chef can you please make sure you keep your kitchen very clean
12:28yes chef yes chef that's better on the first dish alan wins chicken is poached bit more surgery to do to
12:35remove some cartilage and then i've got to chop it up okay it's looking very good but we need to cut
12:40to perfection yeah yeah okay thank you i've got to cut it up to 0.5 millimeter squares because i've got
12:50to pipe it later so it's going to be small enough to come through the bag alan win loves detail admires
12:55technique but even he is blown away by the amount of detail and technique in this dish it's small it's
13:03beautiful and the thing is found when he's a rugby player he's a big man with big hats never ever
13:09thought i'd be stood next to an international rugby legend when's he coming in there
13:18his nerves slightly settled alfie's managed to get his charcoal dough ready to prove i've made bread before
13:25but this is like so totally unreal but he's now got the painstaking job of prepping the components for
13:31the garlic prawn filling
13:37quite fiddly there's nothing in there prawns to be peeled and completely clean of any grit
13:45that's 700 grams
13:48little bits of cucumber and mango all exactly the same size very important it needs to be 0.5 by 0.5
13:56centimeter ridiculous man but i've had professors scream at me if i'm not singing something right
14:03i don't want to let her down it's not as precise as i want it to be this is not 0.5 by 0.5 okay
14:10yes chef yes chef
14:14cherish isn't letting me away with anything
14:15oh my goodness i'm shaking like crazy also finding cherishes standards a struggle is dawn
14:24you need to go faster who's been piping out her pavlovas
14:30be careful the height as you can see that it's very inconsistent when you pipe
14:36time and time in this competition we've talked to you about finesse and keeping things delicate
14:40making it look like cherish makes it look is a skill that i don't know if i have yet
14:48beautiful
14:52badass okay pavlova's piped her next precision hurdle is the raspberry jelly layer
14:59this is the mixture that i pour into a tray to set and this will be the very very thin
15:04mirror that sits on top feels like i'm making lunch with some very posh children
15:08not enough gelatin she won't be able to come into a perfect round too much gelatin it'll be rubbery
15:16beautiful and then leave it yes very important is that the table need to be straight if the table
15:21is not straight then you don't get the perfect finish i love it it's like building a house
15:29fabulous jamie's lemon drizzle sponges have been baking for exactly seven minutes very nice thank you chef
15:38so i'm just glazing these now with the yuzu syrup letting this absorb into the muffins
15:44the dish's height is created by combining two sponges per portion you be very gentle okay
15:53you have to be super careful once they go on top there they stick and there's no moving them next
16:00on jamie's extensive to-do list is a curd to top the sponges yuzu curds the sweet version of mayonnaise
16:07taking eggs and butter and sugar bringing them together so they emulsify and become
16:12a wonderful rich mixture chef chef i've just split my curd chef you need to start the game
16:21okay geez i need to get some butter don't i
16:29ginger is also struggling with her workload pouring to an 18 by 28 centimeter frame and is
16:36racing to get the first layer of her teapot the matcha sponge on to bake okay
16:44out of my depth i'm at the bottom of the ocean
16:51this is crazy
16:52okay um how does this work but as well as the matcha and mango elements inside the chocolate
17:02teapot just as vital is the decoration let's try and do this 1.1 gram
17:09she's got sugar work making a handle for the teapot it's a lot of effort for a cake
17:1312 centimeters long no way that's gonna get to 12 centimeters
17:23it needs to be lovely and thin and delicate but at the same time
17:27have the strength and structure to hold up
17:32look at that magic 12 centimeters i never believed it but i've got there right here we go into a c
17:38shape then there's like an s this teapot needs to be so beautiful it could be in the gift shop
17:45remember that's how the spout is meant to love that's it there you go if it all goes wrong i'll
17:51just sit on the table cover myself in matcha powder bye with an hour to go on the coronation chicken
18:00alan wynn is also focusing on decoration get on with it yes chefs
18:05the fiesta resistance of alan wynn's coronation chicken sensation is the potato curls
18:13the spirals are gonna be three centimeters long as well as 2.5 centimeters wide oh it's beautiful
18:20keep everything to this size
18:24you need to look super sexy
18:28you've got kids you've got a spiralizer takes up a lot of time and entertainment value so a spiralized
18:34fruit to apples and pears
18:37but not to the precision that's going to be needed for this i think it looks really nice oh thank you
18:41yeah well done with alan wynn in control alfie's nerves are back to cut this and then square it off
18:51he has to work at speed to exactly portion the buns and get them into the oven as the dough will
18:56keep on proving until it hits the heat okay it's very crucial that all the dough has to be
19:0215 grams and i'll only give you five minutes to accomplish this okay yes let's see oh man
19:09if he proves it too long the yeast will die and the whole bun will collapse that's really hard
19:15the accuracy is ridiculous we do not want to eat the bread that is over proof
19:20take this in the oven asap because we might be over proof now come on okay
19:28trying my best one more minute the bread will collapse it's done okay
19:33oh i'm stressed man i'm really stressed
19:40across the kitchen jamie's also up against it he had to remake his yuzu curd which has put him behind
19:47can you see the magic when you spot on with the temperature yeah the curd needs to freeze in time
19:54for service to sit on top of the lemon sponge putting the blast reader immediately it's just there
20:02that this one
20:12hey how are you getting on it's hard isn't it this is the hardest thing we've done by 100 miles
20:17with only 45 minutes until service oh god ginger's chocolate teapot is nowhere near finished
20:25for the purpose of time cherishes made the little white chocolate shell which will be the outside of
20:30the teapot but ginger will have to do a lid of tempered white chocolate across the top
20:35okay here we go then oh lord templing chocolate is one of the hardest and most technical skill
20:43in the pastry world the chocolate must be heated and cooled to exact temperatures so it can be spread
20:50and shaped if they do not temper the chocolate right oh my goodness disaster strike
21:01i think i can get eight out of that i have a feeling in the last half an hour i'm going to find out
21:08whether any of this has worked at all don't count your teapots until it boils
21:17also attempting to master tempering is dawn for a white chocolate disc that tops the pavlova
21:23just get a milky bar and use that
21:30they look perfect oh my god
21:38today's guests all share a deep appreciation of british ceramics josiah wedgwood is my great great
21:45great great great great great great great grandfather they also include resident ceramicist
21:53and artist hitomi hasono revered ceramicist and author on the world of pottery florian gadsby
22:03ornamentor and figure maker isabella mcgoth and the lord mayor of the city of stoke-on-trent lynn sharp i'm
22:11up for experiences i'm up for good company wonderful food um yeah bring it on
22:20chef the first course go out in half an hour's time with service fast approaching
22:27alan wins on track but he now has the challenge of deep frying the all-important semolina balls
22:34that will hold the coronation chicken filling so you need to be very consistent but all the color
22:39has to be like golden brown you need to shake them all the time one in six it's not a bad strike
22:44right this is looking good hopefully i'll be in good shape oh my god okay also doing well is dawn
22:54i think this is my last element but now i have to start building the house
22:58oh my god it's beautiful okay absolutely beautiful and it's not just dawn who's ready to start building
23:08you need to glaze at asap now yeah yeah it's fiddly yeah yeah you just don't want to break the
23:15like that uh-oh try again okay layer of sponge layer of compote with mango in it
23:25and then whipped matcha ganache i love those cake decorating videos oh why do it yourself when
23:32there's people doing it on the internet with ukulele music behind it i'm going absolutely delirious at
23:38this point perfect love that they're all in a stack now they've just got to get inside a teapot
23:44but across the kitchen alfie is in meltdown one gram of charcoal powder
23:50this is the two-wheeler to eat i can't even say it man i don't know i'm a bit stressed it's just way
24:00too much i'm actually very worried about alfie they have to be perfect and nerves are sharp
24:07he's shaking i'm struggling i'm really struggling i can't do this
24:12i think he needs to take a big breath and keep his nerve god oh god
24:23god stop i want you to take a big breath calm down yourself okay yeah are you all right yes
24:32yes thank you okay all right this is why i'm a singer
24:40cheers cheers wedgwood
24:44alan wynn is first to serve what our celebrities don't understand is how long each of those dishes
24:51is going to take to present and if it doesn't come together like a jigsaw some of these sculptures
24:56these bits of artwork will fall over i love coronation chicken and it's a real classic for afternoon tea
25:03so i'm really interested to see what the twist is going to be
25:08i've got to try to put coronation chicken inside without demolishing it
25:12alan wynn may be enormous not the daintiest of hands those semolina shells are so fragile too much
25:18pressure they will shatter corn fed chicken with masala mayonnaise in a semolina shell
25:25beautiful excellent
25:29spend so much of my time fussing over detail i always look for presentation and food
25:34they're looking really good aren't we we're nearly there here goes the spirals
25:39okay amazing sorry i didn't realize it's going to take me three days to plate
25:43be worth the wait you look amazing i have to say that i'm very proud of him from the bottom of my heart
25:48go go we got liftoff service please
25:51oh here it comes it's very pretty to be honest it's ornamental and kind of quite distinguished
26:00i'd like to have that up on my mantelpiece and have yours as well so i've got a matching pair
26:06today was a big push out of my comfort zone and
26:08even just the environment was different but they're really pleased to get that out and i hope they enjoy
26:12it it's exactly coronation chicken but the textures are really distinct and individual within it the
26:21filling is beautiful and creamy and then we've got the semolina shell i didn't think it would be that
26:27crispy the crispy potato curl is delicious a necessary thing to have in contrast to all the kind
26:32of the soft filling well it's the most refined coronation chicken i've ever eaten i've finished my plate
26:38it's so good love it the coronation chicken is sweet but also hot delicious the textures are
26:45fantastic whole thing holds together really nicely next up is alfie
26:52garlic butter king prawn please do not overcook the prawn it will be very hot and tough charcoal buns
26:59smoked paprika pickled cucumber i've not had a charcoal bun before
27:04i'm trying to calm and as alan win just said breathe so i'm going to try and do that okay
27:12go alfie
27:16a little bit more place this is not enough
27:21whoa good job a little bit stressful today you're nearly there keep on going
27:27these look like works of art
27:34hey careful god damn it oh oh service please
27:44that was another level ridiculously hard i couldn't do this particular side of the job
27:51oh it's not like any burger i've ever seen a lot of care has been taken to get it just right
27:57the prawn is really nice it's got that like seafood-y taste and the flavors balance really
28:05well it's nice it is a work of art and i like the charcoal bun i love this uh texture of the pickled
28:12cucumber and mango the twill is quite sweet it definitely feels like an ambitious dish
28:18that bread was lovely and light the prawns rich with garlic a bit of chili heat as well
28:24i know that alfibo went to hell and back with this but it was worth it
28:29dawn's up next with her raspberry pavlova dessert
28:34oh go dawn thank you a lime pavlova with vanilla chantilly and raspberry compote
28:41okay a bit more who doesn't like pavlova raspberry delicious
28:51but not too much very litter is about one gram
28:55dawn we kept asking you to be intricate you got your wish my queen
29:00she must now carefully cut out the thin raspberry mirrors and transfer them to the pavlova without
29:06breaking them you need to be very very gentle yeah this is the bit that i've been most terrified of
29:13this is where it's all going to go horribly wrong just trust yourself in it wow oh gosh way
29:22i think she's amazing
29:23cute
29:30amazing dawn absolutely amazing service please
29:36wow that attention to detail i like to think i'll do that again one day but i'm not sure i will
29:43oh wow it's quite enchanting it's very much in keeping with the british afternoon tea vibe
29:52it feels a shame to break it it's light and airy yeah actually i really really like it i had an image
30:02always pavlova it's too sweet but this one's not too sweet the raspberry mirror it's nostalgic to me
30:10it reminds me of like jaffa cake filling yeah perfect the chantilly it's not overpowering it's just
30:16delicious and can you pack me half a dozen take home
30:22this is heavenly that white chocolate ganache and that raspberry compote together are just fantastic
30:28dawn's done a brilliant job
30:32the fourth dish is yuzu and lemon drizzle with lemon sponge yuzu curd and shortbread
30:37my back's killing me carrying the shell what i'd be looking for is a lovely light sponge jamie needs
30:47both speed and precision to carefully decorate the lemon drizzle sponges with candid lemon peel
30:54looks fantastic but it's a lengthy process usually is my favorite citrus
31:01the plate is decorated with intricate garnishes oh look at this jamie made of chocolate and rice paper
31:21the stick is 90 degrees beautiful is this the most delicate thing jamie lomas has ever done ever
31:31well done is it away what do you say i mean it's stunning that was the worst best experience of my life
31:47but i did it i pulled through and i made something amazing
31:54the yuzu is such a delicate flavor but it's still got that nice citrusy punch the sponge
32:00is so light it's lovely the little crystallized fruits i thought that added another lovely layer
32:07yeah really lovely it's a real slap in the face of yuzu and then the lemon sponge equally punchy
32:13it's a lemon drizzle cake of the highest order last up is ginger we've got a matcha and mango teapot
32:21is it a sponge shaped like a teapot potentially i've got my handles i've got my spouts i'm about
32:2750 percent of a teapot it'll be beautiful it's a piece of art you know wow i make lots of teapots
32:34so it's gonna be interesting to see how they assemble it what next put them together
32:42but her final job is the most precarious one
32:45this is a really scary moment
32:53i wonder whether matcha and mango go well together or not because i never tried fruit with matcha
33:03yes
33:04okay you need to go very fast now gentle make sure this is in the center well done
33:12they look amazing cannot believe that this has come from my big idiot hands
33:20fabulous amazing job well done thank you service please i did not think i would be emotional about
33:28cake that's three hours work there yeah feels like three years oh wow it's a teapot
33:37i've got a collection of little miniature teapots and that wouldn't be out of place with them
33:45i'm really proud of myself there was a point where i didn't think it was ever going to come together but
33:50they were there on the plates so
33:51i don't think i've got anything bad to say about it it's delicious i would like a larger version
33:58really matcha taste is not too strong quite mild and really go well together with this diced mango
34:07it all just went together really beautifully and was just such a fun way to end a lovely afternoon tea
34:15i gotta say this is quite extraordinary work from ginger
34:17what looks like just a little sweet white chocolate teapot it's really sophisticated flavor
34:24this is the most useful chocolate teapot i've ever met
34:29it's such a privilege to have you in my kitchen today you guys just nailed it thank you thank you
34:38what an incredible start to finals week we said the pressure was going to get much harsher we weren't
34:43lying cheers well done thank you well done next it's back to the master chef kitchen and they're
34:51gonna have to fight it out for their place in the competition
34:57celebrities welcome back we hope that you've taken inspiration from cherish and her exquisite
35:12creations you've been given a brief and that brief is to give us a performance in food show us your
35:18creative side give us a bit of show biz you know how important this round is because at the end of this
35:24one of you will be going home two hours a proper performance please let's go they need to pull out
35:33all the tricks here it needs to be fun it needs to be a showstopper but there's a huge risk in really
35:40trying to put on a show adding bells and whistles whoop the more that you add to this the more can go
35:48wrong okay so we're a few stages away from lifting that trophy hopefully i'll be coming home with me
35:56and be going in my toilet to keep the door open i'm joking so i am making a dish called treasure island
36:07the treasure is a pot of popcorn shrimp i'm going to spray it gold so it looks like golden nuggets
36:13tortilla chips blended to look like sand and then i'm going to have sour cream with a bit of blue
36:19food dye to make it look like the sea so it's all going to be like tacos why treasure island well i i
36:24played captain hawk a few years ago was this in pantomime yeah yeah oh no it wasn't oh yes it was
36:35this is an edible movie scene spicy popcorn shrimp lovely and crispy bits of prawns
36:42need to be full of flavor the taco shells can't be too hard because otherwise the whole thing could
36:50fall apart and we've even got sharks made from nori seaweed jamie's making the most weird and
36:57wonderful dish today put it in the oven so that it crisps and goes a bit hard but it doesn't seem
37:02to be very much cooking he's got prawn but everything else seems to be staging i don't even know if it's
37:09going to work so how you doing oh my god dawn you love a performance you're an entertainer the way
37:16that i perform is through my novels i've written you one today oh six eight of orange so i've told
37:22you a story through food each dish is a different scene so we have six different scenes and the
37:28protagonist is the color orange so the color orange appears in different ways in each scene her ex-boyfriend
37:34is the color green and her new lover is the color white i love this this is absolutely gorgeous
37:45what dawn is producing here is a tasting menu squeeze the wall we've got a huge amount going
37:50on here scene one green and orange are lovers so we're starting off with crispy courgettes in a tempura
37:57batter come on little courgette one more minute served with a kumquat ratatouille small orange
38:04flavor of marmalade very very bitter next up we're going to have a ravioli which is made from spinach
38:10dough and inside an egg yolk this has added so much time oh my god how long have i been doing this for
38:17it feels like my whole life scene three is where orange meets her new lover white
38:22here with your best shot we're getting orange crispy fried chicken serving on white fluffy rice
38:30scene four is an intimate scene but we'll be dipping things into a fondue thrilled with those okay
38:36scene five is where the clash of oranges lovers come together white being mooly peppery radish
38:44hands are just shaking so badly served with sauce grabiche a sharp herby mixture and very very strong
38:52final chapter it's going to be a dessert orange ditches both her lovers we are left with an orange pudding
38:59problem with dawn's dish is if one of these things messes up the story won't make sense
39:05i have some cover reviews about as erotic as a cabbage says felicity sprout sounds inedible says
39:12nigel crumb which i think is unfair because it's actually very good
39:15it would be a miracle if i get this done how many minutes we are halfway now what one hour to go
39:25just wondering is that grill on time flies when you're having fun
39:33there we go alfie bow now every day is a show for you isn't it i mean i'm trying to perform every
39:39time what's happening here i'm baking some sea bream salmon mousse that's going to go in between the
39:44two fillets with a pepernard with rosy peppers tomatoes with a champagne and caviar cream sauce
39:52that's the showbiz side of my job i suppose with the opera crab
39:59i'm recreating scales on the back of the fish with potato
40:03that's going to be my warm-up scales and then i'm going to sing you a song
40:11the scales need to be cooked through and they need to be browned
40:15hopefully they'll curl a little bit like scales do and then he needs to hope that underneath all that
40:21the fish is perfect wow look at this
40:26i am pushing myself right to the edge i am a woman on the edge of collapse
40:44hopefully i can stay upright to get to the end of the next challenge
40:48ginger how are you going to make this show more spectacular than your other shows
40:53it's celebrity master chef's 20th birthday and i am throwing a birthday party
40:57like no other birthday party so it's like a five-year-old we've got jelly and ice cream we've got
41:02sherbet dip and hopefully a birthday cake but they're all incredibly alcoholic so i'm hoping to bring
41:08that sweaty sugar high vibe to the master chef 20th birthday
41:16ginger's giving us a kia royale champagne flavored cake let's just hope it is nice and spongy and nice
41:22and soft oh on top of that it's going to have a buttercream flavored with cassis oh got to attach
41:30that cassis being a black currant mixture which is slightly sharp and a little bit bitter
41:37we've got pineapple jelly served with rum and coconut ice cream
41:40yeah then we've got sherbet with a tequila lollipop trying not to burn my face off with this boiling
41:48hot sugar here i am needs to differentiate from the tequila oh it's just oh god it's been really overpowering
41:59oh it's your dish called zest for life
42:08zest to impress
42:10how are we doing for time please 30 minute curtain call for the show to begin thank you
42:18my dish today might be a different side to me there is fun in you uh despite what people think
42:24i'm going to be in search of merlin
42:30i'm recruiting you to come on a quest to find merlin he was a shapeshifter i'm obviously advised
42:35king arthur on lots of things merlin was a welshman so we're going to take him back to wales
42:40so we can harness his magic we're going to be in search of merlin yeah the plate might give some
42:45clues to his last whereabouts i think there's going to be a few potions maybe a bit of his beard for me
42:49magic's always sweet so we're going to have a chocolate ganache with a cherry compote and then we're going to
42:53pop some long grain rice put it through icing sugar and then we're going to have edible moss which is
42:58essentially sponge cherry gel and dehydrated coffee hopefully you're extremely focused you're very
43:02very serious yeah but there's this amazing fun side well there always was john he is a fun guy
43:09i'm not a mushroom i think we found a new playful alan win and i go on i'm loving it i'm trying to
43:17dehydrate some stuff and make gels sounds good whether it can be achieved is another thing
43:22the main part of this dish is a chocolate ganache with cherries that's quite hot that is so the
43:28flavors of black forest ghetto you talk about edible beards what's the beard made from it's going to be
43:34candy floss every single thing on the plate is a hint as to where merlin might be there's no magic on
43:43the plate magic behind as well but also giving us flavor and texture that's what this dish needs if
43:48it's going to be successful if i can get it done i'll be impressing myself sorry darling no problem
43:54celebrities you have just 10 minutes before the performance starts potatoes need a little bit of
44:00extra color i'm going to get a bit of fire going wait god's sake i'm never going to get this done right
44:10oh my god chaos i've never thrown a kid's party but it turns out it's incredibly stressful
44:15just calm down life is not this hard it's a pan of sugar get a grip
44:23whoa
44:24you've got just three minutes everybody go go go
44:27Alfie is shaking there mate oh man great i'm so far behind oh i don't make it easy for myself
44:40okay
44:40oh go jamie
44:48sharks on maps on the things we say on masterchef
44:51that's it time's up hold on
45:03captain lomas approach the deck
45:10i can't really see someone say that
45:13first up is jamie whose theatrical showstopper dish is treasure island themed gold sprayed spiced
45:19tempura prawn popcorn to represent treasure
45:23lime marinated starfish shaped tomatoes crushed nachos for sand dyed blue sour cream for sea
45:31tortilla wrap maps and shark fins made from crispy nori seaweed served with guacamole and paprika
45:38spiced seafood sauce you just can't stop smiling when you look at it wow
45:43i think your prawns spread with gold are delicious i would say though a lot of it is quite rough and ready
45:56your nachos in making them into sand you do lose some of the magic of nachos you can no longer use them
46:03but overall it is impossible to dislike this
46:06you've got some great flavors your guacamole is seasoned really well and with that nori shark fin
46:13which is quite salty and tastes of the sea is great it's gone crispy because you baked it really
46:18really well the issue i've got are the tortillas they're more hard than being lovely and soft
46:24and i can't actually fold up all the lovely things on it but you've definitely run with the brief
46:28that's a fantastic idea well done buddy it's brilliantly well done i'm feeling okay
46:41just a bit annoyed with myself just a few things didn't quite work on the dish
46:46alfie bow there you go oh my gosh wow thank you guys thank you i've got tears oh oh my god bless you
47:12man thank you alfie's dish is sea bream filled with crab and salmon mousse covered in crispy potatoes
47:20to represent scales served with a pepperade stew of peppers tomatoes and onion and a caviar and champagne
47:27sauce your fish flesh is cooked beautifully your salmon mousse through the center rich with crab
47:35lovely and creamy is delicious your pepperade nice and sharp sweet with peppers and i thank you for your
47:41singing that's incredible thank you i love the decadence of the champagne and caviar sauce i think
47:46it's creamy and delicious your potato scales are a little thick they haven't turned into those
47:51lovely crispy scales you were looking for but visually it's beautiful
48:02feel relieved that that's over and the song went down as well
48:12i'm gonna create some drama
48:16it's a steamy novel what you're doing is a six course tasting menu i guess it is yeah but in the
48:22guise of a novel yes your protagonist is the color orange she appears in different guises throughout each
48:30dish the green is the ex-boyfriend and a new lover who is the color white i don't know who dressed you today
48:35i've not seen anything like this ever before i love how playful this is
48:44dawn's first dish representing scene one is a kumquat ratatouille made with courgettes served inside a
48:51pastry cage the ex-boyfriend uninspiring just shows up without really doing much she's holding it all
48:56together but she's got a bitter taste in her mouth like kumquat oh dear you've really broadened my
49:03horizons it's quite peculiar kumquat and courgette it shouldn't work the next scene is an egg yolk and
49:10spinach raviolo orange has now had enough and she finally breaks free of green it's an egg yolk bursting
49:17hopefully from a ravioli god i can't watch it oh orange has broken free from green you've got a
49:27runny egg yolk coming out of it that works really really well scene three is deep fried orange and
49:34chili spiced chicken served with white rice orange is now free of green wanting something to bring
49:39the spice back into her life she bumps into white chicken's still nice and moist great great really
49:45good i love the sauce and i like that hit of chili that's coming through the next dish is a red
49:52leicester and griere cheese fondue served with pasta and ciabatta so they're on straight back to hers
49:58for a night of dipping and diving i think the red leicester really lifts it the fact that there's bread
50:04and pasta really nice this is my favorite chapter so far scene five is white mouly and daikon radish
50:13served with a green sauce grabiche made with cherville parsley and pickled cucumber and a pickled
50:18mango sauce green bursin beats up white it's like a pickley sauce grabiche so these two white slabs
50:27are these people that are in bed yes they're in bed together oh my daikon radish or mouly which is
50:34quite bitter i don't mind the bitterness of that and actually i don't mind it with a small slice with
50:38your sort of pickle across the top i think that's lovely the final scene is an orange pudding topped
50:44with cat-shaped puff pastry orange has now had enough this nonsense she doesn't need any of them
50:50anymore so she kicks them both out and just gets a cat instead i love pastry i love cats i love pastry
50:56cats i love your orange pudding it's delicious and it's sweet i think it's the perfect note to end on
51:03you've stepped up the brief you've pushed yourself technically it's really really well done i like it
51:10a lot thank you i feel great i'm so happy that i pulled it all off i think it was very original
51:18alan win
51:30alan win's dish represents a search for the mythical magician and shapeshifter merlin from the king
51:35arthur legend terrifying he's made chocolate ganache topped with a rum and cherry compote puffed wild rice
51:44coated with icing sugar and candy floss to replicate merlin's beard served with green sponge cake doubling
51:51as moss coffee gel and tuile and cherry gel
51:59i love it you've got this lovely bitterness of coffee coming through that rich dark almost bitter
52:05chocolate real sweetness coming from that candy floss that soft sponge in there aerated really just a
52:12vehicle for the other big flavors i think it's delightful those lovely crisp toasted rice pieces
52:20on the top loads of boozy cherries delicious we haven't found merlin
52:26but if you just give me 15 more minutes i'm gonna have fun trying
52:29you ran with the brief i mean theatrical great job
52:39well done alan win well done well done that's fantastic
52:44pleased with that i don't know if we found merlin yet but come a little bit closer and found his last
52:48whereabouts but he'll have moved on by now probably
52:51ginger ginger's dish celebrates 20 years of celebrity master chef hello hello champagne kia royale sponge cake
53:06layered with creme de cassis liqueur flavored buttercream served with chili spiced margarita lolly sticks
53:13sherbet dip and pina colada ramen coconut jelly and ice cream i think we should probably sing because
53:20the candles are lit happy birthday to you happy birthday to you happy birthday celebrity master chef
53:30happy birthday to you happy birthday to you oh i love that smell hecky dicky
53:43i want a party invite your kia royal cake it has the flavor of champagne which is great with layers of
53:50rich sweet buttercream flavored cassis really truly delicious i love your ice cream rum and coconut two of my
53:57favorite flavors it's perfectly judged and i love your jelly the real star of this for me though
54:03is your chili lollipop with this hot damn that is crazy sherbet this is a real show i think that
54:11you pulled it off with the plum thank you well done well done oh well done darling that was better than
54:21i thought i feel good you know the birthday party was incredibly stressful yeah that's excellent dude
54:28now i need to lie down i think that's classic birthday party
54:37oh i think we should give alfie a round of applause for the song spectacular
54:42shame it's not singing competition
54:47that was fantastic we saw stories being told
54:52a little bit of magic here and there
54:56even a song and a birthday candle but we're at a point where we have to say goodbye to one of them
55:12i've got to say this round was a joy
55:16we've only got four places in the next round and that does mean sadly one of you is going home
55:34the celebrity leaving us is
55:46jamie
55:52thank you so much for everything you've done
55:54this competition thank you keep on cooking please
56:01all the best love you jamie bye darling
56:08yeah it's kind of bittersweet you know to have to go but i'm going to continue to cook at home
56:13i've really enjoyed it no one can ever take it away from me that i was a celebrity masterchef finalist
56:25you're our final four
56:30i got through up by the skin of my team got to work a bit harder but i'd like to get a little further
56:37well done that was incredible i can't sing i can't act i can't play rugby anymore
56:42i can dress up oh you get good hugs you would think i'd be in a party mood after today but actually
56:49i just need to go to bed yes being masterchef finalist is plenty i really want the trophy though
57:01i'll try and do it again now oh my god
57:05next time look at that
57:08i know the celebrities fight for a place in the final three can i get some more eggs please
57:15before facing their biggest challenge yet right guys listen up our guests have arrived so let's
57:22get a move on now chef's table that is pretty impressive you wouldn't know would you no this has
57:28been done by a celebrity
57:43so
57:49so
57:58you
58:02you
58:04you
58:06you
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