Celebrity Masterchef - Season 20 Episode 02
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00:00Celebrities have taken on the challenge to become MasterChef champion.
00:04Oh, yes, a millennial.
00:06Oh, dear.
00:08I literally struggle to get ready on time in the morning,
00:11so the fact that I've made anything is impressive to me.
00:14I'm right on the very edge of thriving and surviving.
00:17Who knows? It could go either way.
00:20Tonight, they're back to continue their quest as they face two demanding challenges.
00:27Wow, it's a workout, isn't it?
00:28I'm stressed now.
00:30Battling it out for a place in the quarterfinal.
00:34I'm not here to make up the numbers.
00:36I've done that for 24 years in a band, do you know what I mean?
00:38I want to be an Anthony Costa who can cook.
00:41I am really trying to push myself, but a lot can go wrong.
00:47We're always heading into the unknown.
00:49It's like the walk of doom when you go in there.
00:55We've seen these five celebrities blossom in quite a short time.
00:58It's time to passionate cooks that want to succeed, but it's only the beginning.
01:02The competition continues, but now it's time to turn up the heat.
01:08Welcome back, celebrities.
01:15We've certainly put you through your paces so far.
01:32But the learning curve is about to get so much steeper.
01:37For you to learn, you need an expert to learn with.
01:42And that's why today we've invited in a special guest.
01:47Wow.
01:48Somebody who's built a famous group of restaurants,
01:51celebrating and cooking the food of their childhood.
01:55Can I please introduce you to Karan Gokhani?
02:00Woo!
02:06Growing up in the vibrant city of Mumbai,
02:08Karan developed his love of food as a child.
02:11From the age of four or five,
02:14I started rolling my first chapatis in the kitchen.
02:17Family meals reflected his rich heritage of Gujarati cuisine,
02:21as well as diverse flavours from South Asia.
02:25Delicious array of different food from across the country
02:28that played such an important role in my childhood.
02:31Despite his passion for cooking,
02:33he moved to the UK in 2005 to study law at Cambridge University.
02:39After pursuing a brief career in the law in London,
02:42I then finally said,
02:43this is the age I need to give it all up and pursue my dreams.
02:47In 2015, he opened the first of three Hoppers restaurants in London's Soho,
02:54quickly setting the culinary world alight with authentic South Indian and Sri Lankan dishes.
03:00You could easily represent Keralan and Tamil cuisine from South India and Sri Lankan cuisine in the same space.
03:07And it just gave more depth to the menu.
03:10Food is so much more than what's on the plate because it connects you to a time.
03:14It connects you to a safe place and it teaches you so much about the culture as well.
03:19I've got five recipes for you to cook that I grew up cooking,
03:25that I absolutely love, that represent the four regions of India,
03:29North, South, East and West, and Sri Lanka.
03:33So I'm very excited to see how you get on with these recipes.
03:38You're about to cook restaurant quality food.
03:42And that's what it's going to be.
03:4490 minutes. Let's get cooking.
03:47Let's do it.
03:48Oh, we're straight in, are we?
03:54I love Indian food.
03:57There's nothing like a good curry to warm you up in the North.
04:03I'm probably the most nervous man in the room
04:06because these are all recipes I've put so much love and heart into writing.
04:11I'm excited to try new things.
04:13What could possibly go wrong?
04:17There is a huge element of intuitive cooking when it comes to Indian food.
04:21I want to see them taste, especially when you've got these complex dishes.
04:24It's going to be a challenge.
04:27I think I've got the most tonight to do.
04:29I've been stitched.
04:30I want to see them engaging with the ingredients
04:36and cook something delicious for us to eat afterwards.
04:39Because I'm starving.
04:44What's carp? Is that carp?
04:47I've never really dealt with a full fish before.
04:50Katie is a star of Coronation Street.
04:54She's clearly a good home cook.
04:57That crumble she made, absolutely delicious.
05:00Timing is a little bit of an issue, but just a bit of confidence, Katie.
05:04That's all she needs.
05:05I'm proud of myself so far.
05:07And the fact that my food's been edible and I've had a giggle,
05:11that's what it's all about, isn't it?
05:14Katie's been tasked with cooking one of Karen's favourite South Indian dishes.
05:20Banana leaf fish with okra and yoghurt.
05:23Cooking anything in a banana leaf gives it both theatre but a lot of flavour.
05:28It is just the most glorious dish because you bring it to the table,
05:31open it up and it's a celebration in itself.
05:34Katie's taking a whole bream.
05:36So I'm calling the fish Bert, Bert the bream.
05:39She has to cut it all the way through to the bone.
05:42Go for it. Come on, you can do this.
05:44Because then it's marinated with a mixture of spices which is turned to a paste.
05:48Then a masala paste is made.
05:51Oh, it's making my eyes water.
05:53With onions, curry leaves and tomatoes, a little bit of coconut milk.
05:57That's then put across the top and all that lovely spicing being enough to coat it
06:02but not to actually overpower the flavour of that fish.
06:05I don't know what I'm doing but I'm just happy I've got instructions.
06:12Make sure you cook the masala sauce that you're going to put on top of the fish.
06:16Nice and thick. It shouldn't be too watery.
06:18OK. I'm just excited to try it more than anything. It's exciting.
06:23What's your biggest worry right now?
06:24The timing again.
06:26But I've always wanted to learn how to cook a whole fish
06:29because I think it looks really cool and it's going to be tasty, I hope.
06:33Right, what's next?
06:37Cut the top. That must be the top.
06:40Ginger, our drag queen, gives herself a huge amount of work to do
06:43and delivers really delicious food. There's talent there.
06:46Whatever the circumstances, Ginger will deliver.
06:50Her first challenge is to tackle a whole green coconut
06:54for a prawn curry cooked and served inside the shell.
06:58Wow, it's a workout, isn't it?
07:01Each challenge is a new fresh ale in the kitchen.
07:05I don't cook a lot of South Asian cuisine.
07:07I do eat a lot of South Asian cuisine.
07:10So who knows what today's going to bring?
07:13It's a dish from East India, specifically West Bengal.
07:17It's a light flavoring but has a beautiful aroma and smell.
07:21Inside that coconut, there's lots of clear coconut water.
07:25OK, in we go.
07:27Oh, right in the face!
07:32She's got to hollow the whole thing out.
07:34Scoop out the flesh.
07:37That jelly-like white flesh with the coconut water
07:41is added to fresh prawns, garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:58The coconut is then sealed with a dough around the outside
08:01like a pie top and then it's baked in the oven.
08:05Bringing a whole green coconut to the table and opening it
08:09and scooping out a delicate prawn curry from inside.
08:13That lovely visual, sensory delight.
08:18OK.
08:19Junji, you look like you're having a ball.
08:20I am. I'm having a great time.
08:21I've never eaten a curry out of a coconut.
08:23That's really exciting.
08:24You're going to have to be careful about whether the prawns
08:26are cooked at the end or not.
08:27I think it's just going to be surprises all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know.
08:32I'm trying not to think too much of it as a competition
08:34and Mars just like a really fun cooking holiday
08:36so that the pressure isn't on me.
08:38All the years I've done Mars Chef, I've never heard anybody
08:41describe it as a cooking holiday.
08:43You've never been on holiday with me.
08:45Get on with that. See you later.
08:48Something's happening in there.
08:5020 minutes gone, everybody.
08:52An hour and ten minutes left.
08:53Don't slow down. Keep it going.
08:55Anthony, pop star, an actor.
08:59His ideas are good, but I want a bit more oomph.
09:03I want a bit more showman than Anthony truly is.
09:06He's so lovable, but his nerves, I take him under.
09:11He's taking on a red chicken curry
09:13inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavours
09:21that we weren't used to.
09:22Things like lemongrass had pandan.
09:25And it's just such a warming, gorgeous curry.
09:29I love following a recipe
09:31because it's there step by step.
09:33It's like a script.
09:34Bang, bang, bang.
09:35Bang, bang, bang.
09:36If this goes wrong, it ain't my fault, mate.
09:39I've followed it.
09:42That Sri Lankan red chicken curry
09:44needs to be really spicy and hot.
09:48He's first marinated the chicken
09:50with a mixture of spices and garlic and ginger.
09:53The chicken goes in with onions, sweet coconut milk.
09:58He's got to make sure it's vibrant.
10:00He can't just rely upon the recipe.
10:02He's got to taste his food as well.
10:06Oh, mate, that's bonnet de douche, that.
10:09Do you like curry?
10:10Love, love a curry.
10:11I can cook it, but I can't cook it.
10:13Do you know what I mean?
10:14Well, if anybody is going to teach you, it's this man.
10:17The way I always teach curries is layering curries.
10:20You're not just putting everything into a pan and boiling them.
10:23Imagine a great song.
10:25If everyone's not playing their bit perfectly, you'll have a terrible song.
10:28I get it, I get it.
10:29I told you it was a learning curve.
10:30It is.
10:31Uma, reality TV star, has amazing ideas about food.
10:42Putting the haggis onto the rosti, absolutely ingenious.
10:46And then cooking Nigerian food.
10:48She'd put her own spin on it.
10:50I really admire what she's doing.
10:53Uma's got paneer, takadal and pilau rice.
10:58Probably three of the most iconic and well-known Indian takeaways in all of Great Britain.
11:04But she has to make her own paneer.
11:09Paneer is Punjabi cheese from the north of India.
11:13There's nothing like good homemade paneer.
11:15My mum made it for us growing up.
11:18Never made paneer cheese before, so I think that would be a test.
11:24You split the milk and while it's hot, you get it into the cheesecloth.
11:28And then you want to tie it really nice and tight and then press it.
11:31I'm scared that it's going to burst.
11:34Did you add a little bit of salt?
11:35Not yet.
11:36I'd add some salt and just give it a quick mix.
11:38Yeah.
11:39And then squeeze it through.
11:40Okay.
11:42And that's going to be cooked in a spinach gravy made with freshly sautéed spinach.
11:46A little bit of tomato and onion.
11:49If you were in Punjab, this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:52And you're doing it in 90 minutes.
11:54I am a bit worried that I'm going to not get this all done on time, but I'm trying my best.
11:59She's unflappable.
12:00Oh, I love that.
12:01Good luck, Mum.
12:02Thank you, guys.
12:04Not being able to prepare makes me a little bit nervous, but I am confident that I can pull it off.
12:10I'm trying to strain all the liquid out of it as much as I can, so I need to put some weight on top of it.
12:15Gaz, actor and Paralympian, he's vegan and he wants to celebrate that food.
12:26He's proved himself to have an absolutely fantastic palate.
12:29He won the palate test.
12:31But now what I want from him is a coherent plate of food without any mistakes.
12:36Gaz is making Karen's version of popular Indian street food, Bombay Frankie.
12:43This is a dish very close to my heart.
12:46We'd go off after school to one or two of these vendors who, you know, we always love to eat a chicken Frankie, a mutton Frankie, and on occasion a potato Frankie.
12:57This is a potato sandwich, crushed potatoes with loads and loads of spices.
13:04I think the potatoes, there's like a few large chunks that haven't cooked through.
13:09Pan fried so it's nice and crispy on the outside.
13:12With that, he's got a classic Indian green chutney.
13:16And that means lots of mint, coriander, green chilies.
13:21But the big thing seems to be making this roti that's sitting underneath.
13:26A lovely thin bread, slightly flaky, a little bit of oil on the outside,
13:31because he needs to roll the whole thing up.
13:33Like the best Indian wrap you've ever had in your whole life.
13:41I messed up.
13:43Not to start again.
13:45As soon as I saw Karen I was like, oh, okay.
13:48In some ways I was excited because it's flavours that I know.
13:51In other ways I was like, I felt the weight of the entire subcontinent on my back.
13:57Where's your family from?
13:58Pakistan.
14:00So you understand spicing?
14:03Yes.
14:06It wasn't a convincing answer.
14:07That's why my mum doesn't let me in the kitchen.
14:08Or didn't let me when I was growing up.
14:10So all the food that you grew up with your mum and your grandmother used to cook for you?
14:13Yeah, pretty much.
14:14Have you ever had a bombay, Frankie?
14:15No.
14:16Not at all.
14:17First time.
14:18Rotis not going to be easy.
14:19But I'm sure you'll do well.
14:20I can't wait for mine.
14:21No pressure.
14:22You're over halfway.
14:23Katie's bream is marinating in turmeric, chilli and lime.
14:34But there's a question mark over the consistency of her masala sauce.
14:38Is that cooked down?
14:39Yeah.
14:40You cooked it?
14:41Yeah.
14:42I will just cook it for a little while longer.
14:44All right.
14:46I can see she's panicking a little bit right now.
14:48I went and checked the paste that she made.
14:50It was a little thinner than I wanted it.
14:52So I've got her to cook it again.
14:53This just needs to reduce, Daniel.
14:56Needs to go to, like, a paste.
14:58But she needs to act quickly now.
15:00It's a big fish.
15:01It needs to bake through.
15:03So she'll need at least 18 minutes from the looks of that fish.
15:07She also needs to get going on her vegetable garnish.
15:11Make sure you're cutting them to the right size,
15:13because otherwise they cook unevenly.
15:15Okay.
15:18Okra is one of my favourite vegetables.
15:20But it's got to be cooked properly.
15:22Biting into crunchy okra in this particular dish, I don't want it.
15:25Ginger's prawn and coconut curry is in the oven.
15:30She's now rolling out dough for a Bengali flatbread to accompany it.
15:35Luchis are these lovely, delicate fried breads.
15:39They puff up like magic.
15:41If you're making them for the first time,
15:43you need a little bit of technique.
15:44You need to roll it out perfectly.
15:46That's kind of supposed to be a circle.
15:49And then deep-fried, making sure it puffs up fully.
15:53It's nice and crispy.
15:55Newsflash, something is happening.
15:57Is it about...
15:58Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is these things are supposed to turn into balls
16:02after ten seconds when I put them in the fryer.
16:05It's not turning into balls.
16:08The thickness of that dough is all important.
16:11Too thick, they won't puff up at all.
16:13Oh, oh, oh!
16:15Right, I've rolled it out too thick.
16:16That's what it is.
16:17Because this guy is going straight away.
16:19I've got to get it as thin as I can.
16:22You want to get the edges even.
16:24Oh, okay.
16:25If you want that puff, this is the only way to go.
16:27Fine.
16:28Let's try another one.
16:30All the time in the world about five minutes ago,
16:34and now suddenly it's feeling quite desperate.
16:37Also challenged with the dough is Anthony.
16:47His red curry is accompanied by a Sri Lankan staple, string hoppers.
16:53You take this rice flour, mix it with a little bit of oil, water, salt,
16:57until it comes together.
16:59You then put through a lovely string hopper press.
17:03Bit like rolling out fresh pasta.
17:05Making string hoppers in front of the person that's formed a whole business around making string hoppers.
17:11Do you feel the pressure?
17:12Very much so.
17:13Effectively, you're making spaghetti.
17:15It's delicious.
17:16And it's a great way to enjoy that curry.
17:18I hope so.
17:20Last thing you want is these things to get all crumbly and just break apart.
17:26Wow.
17:27It's a bit like Play-Doh.
17:28Yeah.
17:29You know, like my kids have these toys.
17:32Then you get these lovely little rice flour discs.
17:36Steam them for a few minutes.
17:38Not too stodgy.
17:39Light.
17:40That you can just mop up your sambals and chicken curry with as you do in Sri Lanka.
17:44It's just like this lovely squidgy thing is coming out of this machine here.
17:48So I'm loving it.
17:50He's doing it.
17:51He's doing it.
17:52They're steaming.
17:53A revelation.
17:55Across the kitchen, Uma's full focus has been on just one of her three main components.
18:01Look at that paneer.
18:02Doesn't it look good?
18:03It's amazing.
18:04Yay.
18:05Look at that.
18:06That's perfect.
18:07She's getting the lentils on for the next element, the taka dal.
18:11Just trying to get the lentils soft enough.
18:14So a tadka dal is simply a stewed lentil.
18:17And then the tadka is really the spicing you add to the boiled lentils.
18:21Some whole spices, garam masala, so you feel the warmth coming through.
18:24She's got to resist the urge to rush.
18:27She's got to make sure that she cooks those lentils all the way through in spiced water before she adds it to the taka.
18:35Is this something you might do at home?
18:37No, not really.
18:38I don't actually eat lentils at home.
18:40But I have been to a restaurant where they had lentil sort of dal, is it called?
18:46Yeah.
18:47So I'm quite excited to taste these actually.
18:49You're boiling them.
18:50Don't need to stir them so much.
18:51They will take their time.
18:52Gaz has got his potato filling prepped for his Bombay Frankie.
19:00But now he needs to tackle cooking the all-important wrap.
19:04No, I'm burning.
19:05I'm burning the roti.
19:07It's all going off.
19:08Keep going.
19:09That was a trial.
19:11Gaz is the only bench so far where there's actually been what felt like a fire.
19:16This is a hard task.
19:18We have piled on the pressure.
19:20I do worry for Gaz right now.
19:23Yeah, it didn't work out.
19:25Roll that out a little thing.
19:28It's the thickness and the right heat.
19:31So that's what I'm struggling with.
19:33Try attempt number four.
19:34It's the roti that it all comes down to.
19:37If it's not a soft, supple roti, I'm not having it.
19:41The worst part of all of this is that when my mom and my grandma see this, they're going to be so ashamed of me.
19:47Ten minutes.
19:53Don't hate me.
19:58They do hate me.
20:00Chicken curry's doing nice.
20:02String hoppers are on.
20:03And now about to start the sambal.
20:05Get the pepper, get the chili, get some salt in there, and then give that a bit.
20:10I don't think the prawns are cooked.
20:12No?
20:13Put it back in the oven then.
20:15Uma's also starting to feel pressured.
20:18She's done the lentils, but she's skipped a step.
20:22She's forgotten to make the tarka that she's supposed to combine and flavor the cooked lentils with.
20:27But I want a simple tarka of ginger, garlic, red chili.
20:32I'm stressed now.
20:33Celebrities, you've only got five minutes left.
20:35You really need to push.
20:37Nearly there.
20:41I like it.
20:43Tastes slightly better than it looks.
20:45There's some wonderful smells coming from ginger, and it's not pear spray.
20:52Ow.
20:53It's hot now.
20:54We've got 60 seconds, everybody.
20:56Just 60 seconds left.
21:10All good in the hood.
21:15.
21:18We've got coconut in the curry.
21:24.
21:27It's served like that.
21:30A fish banana parcel.
21:32That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:41Uma.
21:42Hello.
21:44Hello.
21:45Reality star Uma has cooked a trio of classic Punjabi dishes.
21:50Paneer cheese in a spinach gravy with pilau rice and a tarka dal.
22:03That paneer is just stand out.
22:07It's cheesy, it's rich.
22:09The colour of that sauce is great.
22:11Simple spinach.
22:12It all shines through, but the tarka dal.
22:16You forgot to do the base masala.
22:18So we missed out the onions, we missed out the tomato,
22:20and we had to do something really quick.
22:22For me, that dish is not complete.
22:24OK.
22:24I order paneer whenever it's available,
22:27and I've never tasted it like that.
22:30It's soft and it's creamy.
22:32You've knocked that out of the park.
22:34Yay!
22:36Rice, free-flowing, but the lentils, sadly, are letting everything else down.
22:40They're not cooked enough.
22:41They should be a lot softer.
22:43There needs to be that rich tomato through the background.
22:46It would have been wonderful.
22:47When you can cook something like paneer that well, everything else should be the same level.
22:51I didn't even really know what paneer was.
22:55I thought it was a bread.
22:56So I'm really happy.
22:59Actor Katie has made Karan's favourite South Indian fish dish.
23:03Turmeric and lime marinated sea bream topped with a masala spiced paste and baked in a banana leaf.
23:09It definitely looks the part.
23:11The sauce has clung on.
23:13It's not watery.
23:14Served with okra, stir-fried with coconut, chilli, mustard seeds and yoghurt.
23:25The fish shouldn't stick to the bone like that.
23:28These thinner bits are cooked perfectly.
23:31It's just the bits in the middle could be cooked a little more.
23:33Yeah.
23:34And the seasoning.
23:35I think a little more seasoning when you marinated it and a little more in the masala as well.
23:40The fish, a little bit longer in the oven.
23:42It's all about timing here.
23:43You've got a lovely smokiness that comes from that banana leaf.
23:46Love the sweet coconut going through that okra.
23:48The richness of the curry leaves.
23:50All the mustard seeds.
23:51That's wonderful.
23:53Just to bring them alive, a sprinkle of salt.
23:55It will bring the flavour right up.
23:57The fish is certainly a little undercooked.
24:01However, that was the first time you'd ever worked with a whole fish.
24:06And to cook it inside the leaves, I'm impressed.
24:10I think you've made a very good effort.
24:15Yes, the fish was slightly under.
24:17But I'm working with food I've never cooked with before.
24:20And it's edible.
24:21So, yeah, I'm quite proud of myself.
24:24Pop star Antony has served Karen's Sri Lankan-inspired red chicken curry with string hopper noodles and a coconut and chilli sambal.
24:37Oh, it's got a nice little chilli kick.
24:41The curry itself, it's bold, it's gutsy.
24:47Layering of ginger and garlic and all those dried spices to lots and lots of heat.
24:52I think it looks great, it shows care, you've tasted on the way and it's really paid off.
24:58Wow, thank you so much.
25:00You nailed the string hoppers.
25:01What?
25:02They're not the easiest thing to get right.
25:04They're light, they're separate.
25:06Steamed them perfectly.
25:07And I think you did a really good job.
25:09Wow, thank you.
25:10Wow.
25:11I love that you've made sambal so vibrant.
25:14It's got a real kick.
25:16You haven't held back.
25:17Your cooking in this round has gone to a new level.
25:21Wow.
25:22Wow.
25:22Yeah.
25:23Wow, thank you.
25:25I'm just speechless.
25:27I've done string hoppers in front of Mr. Hopperman.
25:30So good.
25:32He's offered me a job.
25:33I've said I can't come at the moment, make someone talk.
25:35No, I'm joking.
25:36Paralympian Gaz has cooked Karen's version of the popular Indian street food, Bombay Frankie.
25:45Potatoes pan-fried in garlic, ginger, chilli and cumin on a coriander, chilli, mint and lime chutney wrapped in a roti.
25:53The potatoes for me could have definitely been spicier.
26:05Could have had a little more seasoning.
26:07The bread, it's a little dry.
26:09I wanted this a little more golden, a little more fried for that extra sort of richness when you wrap it up.
26:15Oh, this is one of the funkiest potato sandwiches I've ever had in my life.
26:20Your chutney rich with mint and coriander, a really good punch of chilli.
26:25I think that's lovely.
26:25I love the vibrancy of the colour.
26:27I think that I did get the best deal with the bread.
26:30Mm-hm.
26:31Yes, it could be perhaps a little thinner and less dry.
26:36But as you can see, once I'd rolled it up, I've eaten half of it.
26:42Definitely didn't do Karen proud.
26:44As the only Asian contestant in this heat, I think he had high hopes for me and I definitely feel like I let him down.
26:50Drag artist Ginger has cooked a Bengali prawn and coconut curry, served inside the shell of a green coconut, with deep-fried luchi breads.
27:03Oh, look at that.
27:04That sauce, it's coconut-y, but the back note of mustard, just subtle, just enough, that just clings round these soft, buttery prawns.
27:22That is restaurant-quality food.
27:24Absolutely wild.
27:27That lovely bit of bread there, puffed up beautifully, with that sweet sauce and the prawns, it's fantastic.
27:34That prawn could not be more perfect.
27:37It complements the butteriness of that fresh coconut, with a fresh spice from a green chilli.
27:44It tastes amazing.
27:46You've really nailed both dishes.
27:48Great.
27:50I basically decapitated my way through the challenge.
27:55With the coconut and the prawns.
27:57I'm learning so much.
28:00I'm so proud of you, and you should be very, very proud of yourselves.
28:03I think you did so well.
28:06Thank you very much indeed.
28:08We'll see you soon.
28:09Off you go.
28:16Karen, thank you very much indeed, for showing our five some fantastic food, and nurturing along the way.
28:22It was absolutely brilliant.
28:23They learned a lot, definitely.
28:25I learned a lot.
28:26For me, the highlight really, was that they embraced the challenge.
28:31I've loved being here.
28:32See you later.
28:34We're alive.
28:35Yes.
28:36That's something.
28:38It's hard work, this cooking malarkey, isn't it?
28:40Wow.
28:42Thrown in a deep end, but that, I've really enjoyed it.
28:44Right now, all to play for.
28:47Next time, one of them's going home.
28:50Every single one of them wants to stay.
28:52This is going to be tough.
28:53You've just cooked someone else's food, but now we want to taste yours.
29:17Your brief is to cook us your two dinner party favourites, a main course and a dessert.
29:24And it's time for you to show off, because we are looking for quarter-finalists, and we only have four quarter-final places.
29:34At the end of this, one of you will be going home.
29:38One hour.
29:39Let's cook.
29:40Dinner parties sound like a lot of fun, but you really do have to deliver something delicious that the person wouldn't have on any normal night.
29:55A lot of pressure, man, and the heat, excuse the pun, is being turned up.
29:59What do they feed their friends?
30:01What do they feed to their loved ones?
30:03What do they feed people to impress?
30:06I mean, right now, these five could just blow our minds.
30:10I don't want to be too confident, but cool, calm, and collected.
30:15It's go big, I'll go home, or go big, absolutely ruin it, and go home.
30:21Ginger, do you ever have the other drag queens round for a dinner party?
30:25Oh, drag queens don't really eat that much.
30:27It's more about talking than eating.
30:29More of a liquid meeting when you get together.
30:33So, tell us the inspiration for your dishes.
30:35I used to play rugby every Sunday, and I would come home from rugby, freezing cold, covered in mud,
30:39get in the bath, and then come down and have Sunday dinner, and that would often be fish pie.
30:44So, I'm making a fish pie.
30:45It's really creamy, really unctuous, delicious.
30:49Ginger's absolutely going for it.
30:53I'm absolutely melting.
30:55Never mind the butter, I'm melting.
30:57She's poaching her fish with fennel, and then she's making a cream sauce out of that poaching liquid.
31:05Mash the potatoes right now.
31:07We want a golden, crispy top on that potato.
31:10The smokiness of the fish running through the whole dish.
31:13Served with peas and samphire.
31:16Lovely bit of green.
31:18And then poached pears with rum snaps and ginger cream.
31:21This is what I would cook for my family if I had the chance to cook them Sunday afternoon dinner if we were all there.
31:26But can you actually see what you're doing?
31:28I mean, you're grating with, like, basically two tarantulas fighting.
31:32You can't half do drag, can you?
31:34From a woman who loves makeup, you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:40Thank you so much.
32:10Thank you so much.
32:13Okay.
32:20And he's got chicken thighs cooked in a Greek style with lots of sauce, rice firmer chili, tomatoes, and lemon.
32:27He's going to serve that with yogurt and feta cheese with chili.
32:30Wonderful.
32:32But he's using chicken thighs with a bone in.
32:35He's going to make sure they get a nice bit of color on them first, seasoned really, really well.
32:39Before they go into the pot with rice firmer chili.
32:42I'm just happy to be here and learning from these guys is amazing.
32:48Especially John, because he's got a soft spot for me.
32:50What's a blue dinner party like?
32:58The lads are good cooks, actually.
33:00When I told them I was coming on this, they literally laughed in my face.
33:02I don't know.
33:03I can see why.
33:05My main is inspired by a traditional Greek dish called tava.
33:12I loved eating it as a kid because I love my chicken, love my rice, I love my tomatoes, I love the whole thing being cooked together and you soak all the juices up.
33:22Comfort food.
33:23For dessert, a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:31Want a biscuity base, which is not too hard.
33:34We want a creamy filling across the top, which is zingy with lemon.
33:38But at the same time, I want a bit of oomph, I want a bit of style.
33:41I want a little bit of something that makes me stand up and go, wow.
33:44I am playing it safe with the lemon cheesecake, I ain't going to lie, but I'm going to throw myself into it.
33:51Just feed them.
33:54You are halfway, 30 minutes gone, 30 minutes left.
34:02I do like a lot of flavours in my food and I like my dishes to be quite complex.
34:08I do feel quite determined to prove to myself and prove to the judges that I am a good cook.
34:14Boomer's got a piece of pan-fried sea bass sitting on a spiced Thai-flavoured sauce.
34:22Lemongrass, lime leaf, turmeric, coconut milk, all going there and there's even some chilli.
34:29My mum used to make a dish when we were younger and she called it coconut chicken, but I prefer fish.
34:34Even though she's not Thai, she's Australian, she likes to be experimental with her cooking.
34:39Boomer is promising us rice.
34:40And then we've got salad, which has been made from samphire and spray onions.
34:45If there's too much samphire, it's going to become really salty.
34:48What's for dessert?
34:50It's a chocolate mousse.
34:51I'm going to put hazelnuts on top, cherries and then a chantilly cream.
34:55A little bit of Black Forest going on.
34:57Exactly, I love Black Forest.
34:58She's making a water ganache, which is really clever.
35:04I was trying to find out like a way that you can make a chocolate mousse quickly and I found out basically that if you melt it in water and then blend it over an ice bath, it forms a mousse texture.
35:17Hopefully that mousse is lovely and smooth and then the sweetness of the cream, it could be wonderful.
35:22Gazz is cooking food inspired by his Pakistani upbringing.
35:35Nahari, which is the national dish of Pakistan, usually a beef stew cooked really, really slow with lots of onions and spices, enriched usually with bone marrow.
35:45I'm trying to make a plant-based version.
35:47I've never seen a plant-based version before, so I'm rolling the dice and see how it works out.
35:53He's using a plant-based steak and then a sauce that's going to be enriched with lots and lots of spices and nutritional yeast.
36:00It's almost a smokiness, but should fill our mouths with flavour.
36:04I love nahari.
36:05My mum is like famous for making her nahari.
36:08The legend is that it was a working class food for labourers while they were building the Taj Mahal.
36:13They would feed the labourers in the morning and they would basically be able to work all day.
36:20With that, we're being promised bread, naan.
36:23He's made the dough.
36:24I just hope he's got enough time to make sure that that bread is cooked all the way through.
36:29After the disaster of making the roti in the last challenge, I really want to know if I can get it right.
36:34For dessert, we're getting halver, carrot halver.
36:45Carrots cooked with plant-based milk, brown sugar, lots and lots of cardamom.
36:50That carrot mixture all cooks down together to become almost like a jam.
36:54It's 100% completely plant-based, which I think is brilliant.
37:00You are so passionate about plant-based.
37:03I kind of just like to just explore cooking.
37:05Just see where it takes you.
37:08All the best.
37:08Thank you, Grace.
37:12Katie from Corrig.
37:14Hello, Grace.
37:15What are you making?
37:16I am making place fillets with potatoes and fennel in a white wine sauce.
37:22This kind of reminds me of home.
37:24I used to cook a lot of fish and potatoes with my granddad.
37:27Which character from Corrie would have loved this food?
37:31Ken Barlow.
37:32100%.
37:33He loves a bit of white wine.
37:37He likes a little bit of white wine.
37:38Yeah.
37:39As I do.
37:42Katie right now seems really, really confident.
37:45Place fillets, she's going to cook underneath the grill.
37:48Well, that's great.
37:48That only takes three or four minutes.
37:52Buttery, soft fennel, and it needs to be soft.
37:55We don't want crunchy, hard fennel.
37:57She's laboring over a white wine sauce.
38:00White wine, cream, some lemon juice, lots of seasoning.
38:03Lovely.
38:05I love lemon.
38:06I love thyme.
38:07I love garlic.
38:08I love the creaminess of this dish.
38:12It's very indulgent.
38:15I need to know the pudding.
38:16The pudding is a citrus posset with a shortbread crunch.
38:22I love lemon desserts.
38:24Yeah.
38:25Like, when I was younger, we used to love pancake day.
38:28So I used to race home and have lemon and sugar pancakes until I was sick.
38:31I don't want that near the heat.
38:38A citrus posset, it should be silky, like a cross between a mousse and a cheesecake.
38:43Then with that, we've also got shortbread and grapefruit gel.
38:48I need to bash my shortbread, which I love.
38:51Katie seems to be transformed into somebody who's suddenly come out of a professional kitchen.
38:54You have to improvise when you've already used your rolling pin.
39:00I have added a bit of pizzazz because it's MasterChef.
39:03Especially the dessert.
39:05It's very tangy, but sweet, with a bit of crunch.
39:09And we like that.
39:10I've got on about a stone in the shortbread.
39:15So this is the final ten minutes.
39:21Oh, yeah.
39:23There we go.
39:24It's the rice.
39:27It seems right now that Uma's got a problem with her rice.
39:30It's horrible.
39:31It doesn't look like it's cooked.
39:32I wonder if she's going to serve it or not.
39:33If it's not cooked, I hope she doesn't.
39:37It's good.
39:38It worked out.
39:40Please don't tear.
39:43Please don't tear.
39:44Please don't tear.
39:47Go on.
39:47Go on.
39:48Yes, yes, yes.
39:48Oh, yeah.
39:51Ow, that's hot.
39:55You've got just 60 seconds.
39:5760 seconds, everybody.
40:00What the hell is going on today?
40:06Lovely pear with a lovely cream.
40:10Oh, it just looks so pretty.
40:21I think it does anyway.
40:26That's the dessert out of the way.
40:28Don't drop the pies.
40:29Don't drop the pies.
40:30I think it does.
40:35Okay.
40:37That's it.
40:37Time's up, everybody.
40:40I'm pretty happy with it.
40:41Yeah.
40:43Yeah, really happy with it, actually.
40:44I'm just so happy we've done it now.
40:47Oh, my God.
40:47Can they drag artist Ginger Johnson, please approach the judges?
40:52It's not Gint.
40:56Hello.
40:56Hello.
40:58Ginger's dinner party main is a smoked haddock salmon and prawn fish pie in a creamy tarragon and fennel sauce,
41:05with buttery samphire and peas dressed in garlic and lemon.
41:10You like a big portion, don't you?
41:13Yeah.
41:13Yeah, I do.
41:15I would eat that in five minutes.
41:17I love the mashed potato, free of any lumps, crispy across the top.
41:30Crunch still in the prawns, smokiness coming from the smoked haddock is wonderful.
41:34And the fennel dancing around that fish pie, it's ice.
41:38Great.
41:40Great.
41:41Fresh tarragon going through that gorgeous sauce.
41:43I love the buttery, soft samphire, and so garlicky, but that shot of lemon just really brings it out.
41:52It's absolutely fantastic.
41:54Good.
41:55For dessert, Ginger has served poached pears in orange and cinnamon with ginger cream in a rum snap basket.
42:09This is a rum snap.
42:11It doesn't snap.
42:12However, that pear is so delicious, and I wasn't expecting that whack of ginger.
42:19The way that you've added flavour into the cream is so lovely.
42:23Inventive, complex, and ambitious.
42:28I've got some crunchy, crispy bits on the outside of my snap.
42:32In here, I've got almost the flavours of Christmas.
42:35Orange and cinnamon with that pear, which is wonderful, and sticky and sweet, poached well.
42:40I think it's great.
42:41I think it's great.
42:42Thank you so much.
42:44I can feel all of the energy and adrenaline draining from my body now.
42:50But I am having the time of my life.
42:52Umar has pan-fried sea bass and topped it with a raw samphire spring onion Thai basil and lime salad,
43:02served in a spicy Thai coconut curry sauce.
43:05Everything go to plan?
43:06No.
43:07So, I'm missing the rice.
43:10Um, so this is for people who are trying to avoid carbs today.
43:14The fish, that skin, so inviting, so crunchy and crisp, but then the fish itself, still tender.
43:32The heat in that sauce is really quite something, but it's still delicious.
43:37This little salad of yours, I like it, because the Thai basil's anisee, the spraying is quite sharp and oniony,
43:46samphire being salty, which I think's great.
43:49There's only one thing missing.
43:50Rice.
43:51Rice.
43:52Because I've now got a bowl of soup, but I really admire your flavours.
43:58To dessert.
43:58Umar's dessert is a Black Forest mousse.
44:02Layers of chocolate mousse, sweet cherry syrup and whipped Chantilly cream,
44:07topped with whole cherries and hazelnuts.
44:14This is death by Black Forest dessert.
44:19Because the chocolate is so, so rich.
44:22And then you've got the huge, full cherries bursting with the juice.
44:27And then loads of cream.
44:30I could quite easily sit and finish the whole bowl.
44:33I would probably need to lie down afterwards.
44:37You've made what's called a water ganache.
44:39Cleverly, you've whipped it up.
44:40It's not light like a mousse.
44:42It's quite dense, and I don't mind that.
44:44Almost like a truffle flavour, like you get inside a chocolate truffle.
44:47Yeah.
44:48The cherries across the top are inspired because you get that lovely, rich flavour of cherries,
44:53almost like cherry liqueur, again inside a chocolate.
44:56I like it.
44:58Thanks, Uma.
45:01I feel a bit disappointed because the rice didn't go to plan.
45:05If I had just had like an extra 15 minutes, then things would have gone a lot better.
45:09So yeah, it was really stressful.
45:12Hello, hello, hello.
45:13Anthony's Greek-inspired main course is chicken thighs, rice and vermicelli, cooked in tomatoes,
45:20chicken stock and lemon, with a side of whipped feta and red chilli.
45:24It's cooked.
45:25It's cooked.
45:26It's cooked.
45:27Oh, shit.
45:28Why'd you do that, John?
45:29It's cooked.
45:30It's cooked.
45:31It's cooked.
45:32It's cooked.
45:33It's cooked.
45:34It's cooked.
45:35It's cooked.
45:36It's cooked.
45:37It's cooked.
45:38It's cooked.
45:39It's cooked.
45:40It's cooked.
45:41It's cooked.
45:42It's cooked.
45:43It's cooked.
45:44It's cooked.
45:45And the chicken is tender, but I would have either got rid of this skin or made sure that
45:48it was crispy because it's really flabby and wobbly and actually a little bit hairy.
45:52Exactly.
45:53exactly sorry but apart from that skin i could clear this plate this is comfort food yeah that's
46:01that's the vibe that i wanted to give yeah give it to me john anthony this doesn't make me blue
46:10i love you mate it makes me really happy oh yes come on natural flavor of chicken thigh sweet
46:16tomato but what it absolutely needed was that feta cheese to really bring up the seasoning
46:24slightly salty and rich a little bit of chili heat it's really addictive oh mate thank you
46:30thank you anthony's dessert is a set lemon cheesecake topped with fresh berries
46:36it's lemon but it could have benefited from maybe a little bit of zest however it's a lovely moorish
46:49cheesecake i know you're trying to butter up the judges anthony but there's so much butter with
46:55those biscuits in the base it's almost like it's the texture of thick peanut butter it needs more
47:01of the topping with that sharp lemon but i like the addition of fruit across the top
47:06you're trying with presentation good on you
47:11got some nice comments good constructive criticisms here and there but listen that's what i'm here for
47:17well hello hello katie has served a fillet of place with braised fennel and crispy potatoes
47:25in a white wine and cream sauce with caviar and salmon roe this is the nicest plating i've seen from
47:32me so far oh thank you i'm amazed where'd you come from i knew you were the quiet assassin these ones
47:39down here they had no idea did they it was all an act no i'm joking
47:50fish is cooked beautifully lovely and soft and falls apart wonderful rich creamy sauce got a little
47:57sort of zing of the white wine in the back of the throat salty bits of caviar and that salmon
48:02road running through the whole thing and i've got to say i love it it's great the fennel is under but
48:09then that's when my list of complaints begins to run slightly dry fish is bang on potatoes lovely and
48:17crispy lovely flavoursome salty this is a really good plate of food this is the best that you have cooked
48:24so far i'm gonna say thank you should we go for dessert oh yes please katie has made a lemon and lime
48:34posset topped with a grapefruit gel and a shortbread crumble
48:40it's a good citrus face it's okay it's all right you're all right there john oh yeah it's a bit sharp
48:47enough i don't know you see how all night your posset it's a lot creamier and runnier than i might
48:57have expected but very good flavors yes citrusy doesn't hold back it's so sharp this is not for
49:05the timid posset eater i love the fact you've made your own shortbread the grapefruit gel is delicious
49:14because rather than being sharp like lemon it's slightly bitter so you get sweet biscuity shortbread
49:19the bitterness of that grapefruit and then that sharpness the lemon underneath i think you're
49:24showing a huge amount of skill thank you very much yes i smashed it so i'm so happy i just wanted to
49:38put my heart and soul into the cooking like i do at home and that's what i did last up is gaz with a
49:46plant-based nihari stew pan-fried soy protein steak served in a sauce spiced with cinnamon fennel
49:54cardamom ginger and chili served with naan breads i've never eaten a plant-based steak before
50:09the plant-based meat's interesting because it's actually quite a strong flavor it's almost the sort
50:14of flavor of of salt beef slightly taking over the beauty of the sauce because i really like that sauce
50:22the breads i like the pepperiness in the background i like the ginger i just find that plant-based meat
50:27very very strong with the sauce your challenge was always going to be with this that traditionally this
50:35is a slow cooked stew that takes pieces of beef and stewing it all slowly in the sauce and you haven't
50:43been able to do that so the sauce is never going to have a ton of depth however aren't these great
50:51breads gaz has made a sweet indian dessert called halva carrot cooked in brown sugar and cardamom
51:02and topped with pistachios served with a vegan pistachio cream
51:06i love the carrot and the scattering of nuts across the top i don't even like cardamom but somehow
51:21i've just eaten quite a lot of this very nice dessert i love cardamom i reckon you could do with some more
51:29that carrot really sticky with all that sugar with the nuts and the cream becomes really quite rich your
51:36food always has some great flavors but you can give this one a little bit more spice sounds good
51:44it was a risky menu but i wanted to show that it was possible to make a plant-based nihari which is quite
51:51unusual there's no point in coming to a cooking show and not pushing yourself pushing the boundaries
51:57thank you so much for all of your hard work there you've all cooked your absolute hearts out
52:05we're going to ask you to step outside and we'll call you back in as soon as we possibly can
52:09but for me a fantastic start to this year's competition you've set the bar really high thank you
52:16thank you celebrities thank you
52:24oh i am spent i don't know about you guys but i'm so proud of all of us yeah yeah bring it in
52:33yeah yeah class of 2025 class of 2025 get in come on five great celebrities but we only have four
52:46places in the quarter final i usually get to pirouette off at this point and leave this to you
52:50they've had their ups and downs all the way through but do you have a favorite today ginger doesn't just
52:56bring joy and glamour she brings ambition fish pie great mashed potato top with a poached pair the
53:04ginger cream ginger's got herself a quarter final place she's not going anywhere katie in this round
53:09place with that lovely white wine sauce and then we had that posset it's sort of reminiscent of that
53:15first round isn't it of the joy of that apple crumble and custard and it was just what we needed to
53:21see a different level of katie are we happy that katie's got a quarter final place umma understands
53:28flavor that fish curry so hot it nearly knocked my boots off but i enjoyed it she didn't get the rice
53:35right but there is ambition taking chocolate and hot water to make a mousse i mean good on her yeah
53:42anthony's dish chicken vermicelli rice well flavored i love that fetal on the side i thought that really
53:49helped the dish come alive cheesecake flavor of lemon yes too much of the base but there was a bit
53:54of ambition he made a cheesecake and i admire the fact he did do that and his food is a little bit
54:00haphazard at times but i love his passion his enthusiasm i enjoyed gaz's nahari but i just don't
54:07feel like there was enough depth of that sauce that steak overpowered the sauce the dessert carrot
54:13however grading carrots some sugar cardamom in a pot that's lovely but i felt the whole thing just
54:20needed more spice this competition allows you to push yourself in a way that you'd never do so i'd love
54:33to stay to continue to explore just what i'm capable of i want to learn i want john and grace to push me
54:41and push me and push me and push me and if i'm still here the next challenge i'll be happy
54:48i hope i've done enough so far to to keep my place but i'm like a bit worried i really really do want to
54:55stay in the competition we have to make a decision yeah whoever goes through to a quarterfinal they're
55:00going to have to continue to step up thank you so much for the passion you've really really tried
55:21your best above all that you've given us some delicious food there are only four quarter final
55:30places
55:34the celebrity leaving us is
55:36guys guys thank you very much a fantastic competition it's been brilliant having you
55:50thank you so much indeed thank you for leaving us thanks so much to you guys thank you guys good luck
55:57a little bit disappointed obviously i would have liked to stay in the competition but it's really
56:01made me realize just what it is that i love about cooking and food and how it can bring people
56:07together so i've really enjoyed that you are celebrity master chef quarter finalists
56:21wow i've never won anything on my own in my life but i've never even won past the parcel
56:27do you know what i mean so to even get through to the next round in celebrity master chef i'm just
56:33gobsmacked i'm going to be celebrating tonight like you wouldn't believe when i first started in
56:39this competition i thought it was just going to be a disaster so the fact that i've got through is
56:45unbelievable i am just over the moon and beyond proud of myself every day is another amazing surprise
56:52and it's so different to what i do with the rest of my life the fact that i'm a quarter finalist
56:58is crazy i'm excited to come back and see what's in store for us next i want to go as far as i can
57:09next time please help the grass it's the quarter final what could go wrong
57:15what's this spice and ginger anthony ooma and katie are back
57:28to battle for their place the stress in the semi-finals it tastes amazing
57:45so
57:51so
57:57so
57:59so
57:59you
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