Celebrity Masterchef - Season 20 Episode 10
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00:01And only the nine best cooks remain.
00:04Wow, to be a semi-finalist is just what dreams are made of.
00:08It's so amazing.
00:12I'm really proud to be in the final nine.
00:14It feels exciting and terrifying and correct.
00:20I'm completely consumed in MasterChef.
00:22I can't talk about anything else.
00:24I'm boring my husband's death.
00:25My kids are like, oh, my God.
00:28Tonight.
00:29Huzzah!
00:31As the temperature rises.
00:33I'm a singer.
00:35I shouldn't be doing this.
00:37It's not even cooked.
00:38Chaos reigns.
00:40A lot going on.
00:44I'm flustered, boys. I'm flustered.
00:46And two more celebrities are sent home.
00:50I think my competitive side's coming out.
00:52If I deliver what I can,
00:54and then hopefully the rest of them don't do as good.
00:57I see the trophy somewhere on the horizon.
01:00Whether I get to touch it or not is a different story.
01:05Big personalities.
01:06All of them want to stay.
01:08But it's all about the cooking.
01:10This is where it counts.
01:12And the heat is on.
01:22It's early morning, and the semi-finalists are on their way to their first challenge.
01:27So, guesses so far, a football club or a wedding?
01:31It really could be anything, couldn't it?
01:33And there's a church out there.
01:35Graveyard.
01:36Travelling to the Warwickshire countryside.
01:39And back nine centuries to medieval England.
01:51Greetings, noble celebrities.
01:53And welcome to Coombe Abbey, my humble estate for the day.
02:01Since the 12th century, feasts fit for royalty have taken place within these walls.
02:08And now you, too, are part of the drama.
02:14Welcome to your semi-final.
02:16Sadly, Ginger can't be with us today because she's unwell.
02:19She will be joining us later on in the semi-finals.
02:22But now it's down to you eight.
02:25This Abbey is famous for putting on medieval banquets.
02:28And today, that's exactly what you are going to do.
02:32A feast fit for a queen.
02:36To get this task done, we split you into two teams.
02:40Dawn, Ashley, Alfie, Jamie.
02:43You are the red team.
02:45Oh, goodness.
02:46Alan Wynne, Katie, Anthony and Chris.
02:50You are the blue team.
02:51Come on, lads.
02:52Let's do it.
02:54Today, you will be feeding 80 people.
02:5980?
03:00Oh.
03:01Wow.
03:0280 people.
03:03That's a lot.
03:04Wow.
03:05Just so you know, there's a reason I'm dressed like this.
03:08I'll be on watch.
03:09Don't let the reigning queen down.
03:14Or it will be off with your heads.
03:18Good luck.
03:19Off you go.
03:20Let's go.
03:21Come on, team.
03:22Come on, team.
03:24There is no way on earth any of these celebrities have done anything like this before.
03:2980 people.
03:30This is serious.
03:32Oh.
03:33Oh.
03:35Wow.
03:37Look at this.
03:39Oh, yum.
03:40Oh, my goodness.
03:41Oh, what we got.
03:42What we got.
03:44It's very daunting.
03:45And there's so much ingredients there, it's just narrowing it down and making a decision.
03:50What, let's think of a team leader.
03:53Oh, nice.
03:54Alan Wynne's good at leading.
03:55I'm ready to be your sous chef, bro.
03:57Let's do it.
03:58The blue team.
04:00Yeah, I obviously used to playing in teams for a long time of my life.
04:03So, it's nice to have a new team.
04:05We usually have a plan going into it.
04:07So, we'll think on our feet hopefully and be okay.
04:10Right, Dawn, I think you like to cook for a lot of people.
04:12So, I think you are probably best being team leader.
04:14Are you sure you don't want to do it?
04:15You know, you're going to have more of an idea.
04:17All right, great.
04:19There's so much pressure being team leader.
04:20It's very difficult to kind of come in and make a plan on this scale.
04:23It's obviously not normal.
04:27Medieval banquet means feasts.
04:30Good, old fashioned, hearty, delicious food.
04:34Plan is all important.
04:39With leaders chosen, each team now has three hours to prepare a meat,
04:44fish and veg main and a dessert from ingredients that include some medieval staples.
04:50Yeah, I'm thinking of like a glorified Sunday dinner.
04:53Sunday dinner.
04:54Like a carvery.
04:55Everyone loves a carvery.
04:56Exactly.
04:58The red team's options include pork loin.
05:01I'll have a go at the meat.
05:02You want to do the meat?
05:03I like it.
05:04Whole trout.
05:05Okay, anyone confident with fish?
05:09All right, I'll do fish.
05:10I'm going to wrap that in pastry and make it into a trout tom cruise.
05:13Root vegetables.
05:16What are these here?
05:17The sweets.
05:18That'd be nice, yeah.
05:19You could do a sweet mash.
05:20Because the other thing we used to do is the vegetarian option.
05:22Some pearl barley.
05:23What's that?
05:24How long do you have to cook that for?
05:25And a selection of fruit and berries.
05:28The dessert.
05:29Is it going to be a sticky toffee pudding?
05:31We could attempt to do a fig tart tartan.
05:34We could have two pudding.
05:35Yeah, we're getting close to a plan.
05:37The red team have decided to throw down the gauntlet.
05:40They want to do two desserts.
05:42Ambition is wonderful, but there's a lot of work to do already.
05:47We're going to make a pie.
05:48We're going to make stews.
05:49We want to make, like, wholesome, old-school food.
05:53The blue team's ingredients include venison, red wine and dark ales.
05:59Oh, so it's all leaning towards pie, isn't it?
06:00Oh, an ale pie.
06:01It's got to be an ale pie.
06:02Yeah, venison.
06:03Venison, ale pie.
06:05Roast veg.
06:06Celeriac mash, maybe.
06:09Cod.
06:10If we could roast a fish whole.
06:12That's what I was thinking.
06:13And then we could just serve it up.
06:14It looks really good.
06:15And I feel like in medieval days,
06:17you would serve that up literally like that.
06:20Pears, cherries and nuts.
06:23Katie, happy to go with a dessert?
06:24Yeah, I can start the dessert.
06:25Go with a pear sponge.
06:27Yeah.
06:28We'll have to do a custard.
06:29I've done custard before.
06:31Vegetarian.
06:32Oh, I forgot about that.
06:34We can do quiche.
06:35Mushrooms, blue cheese and onion.
06:38Leave the veg to me.
06:39I will prep the vegetables.
06:40Peel them all.
06:41Peel everything.
06:42Peel everything.
06:43Yeah.
06:44I wrote down, peel everything.
06:45Jeez, that's what you told me to do.
06:47That's my instructions.
06:48Peel everything.
06:49In the red kitchen.
06:50How are you guys doing?
06:51We're doing great.
06:52Doing good.
06:53Classical singer Alfie Bow has teamed up with reality TV star Ashley Kane to make 35 portions of the meat main course.
07:10We are being promised roasted pork loin with crackling.
07:15What I like the sound of is big pieces of well cooked meat.
07:20Meat is my forte.
07:21It's what I love and I'm looking forward to doing it today.
07:23You start it off slow so it cooks all the way through and then you turn up the heat right at the last minute.
07:30Okay, you'll get that crackling.
07:31With that, we're getting sweet and carrot mash served with Alfie's special gravy, his red wine sauce, which we know he does very, very well.
07:41I'm a big gravy fan.
07:43I love making my gravy.
07:44Never done it for this amount of people.
07:46It's smelling so good in here already guys.
07:50It's Alfie Bow mate.
07:52He's an absolute magician.
07:53He's a wizard.
07:54Author, broadcaster and team leader Dawn is underway filleting and deboning four sides of trout for the fish mane.
08:09I mean, it's not very pretty, but I've never done a fish this big before, but it's so satisfying.
08:16Dawn wants to do trout on croot.
08:19That's trout cooked in pastry and it's gonna be served with a fennel sauce.
08:23Beautiful.
08:24But she's gonna have to take all the bones out of it, which is quite difficult without the fish falling apart.
08:29She's doing a good job, but she is taking her time.
08:33You know, pastry and fish.
08:35What could not be delicious about that?
08:38Across the kitchen, soap star Jamie has begun prepping fruit for the ambitious two pudding plan.
08:45Dessert from the red team, we are being promised a sticky toffee pudding and then we're getting a fig ta ta ta.
08:51And that's gonna have custard.
08:53But Dawn's division of labour concerns me.
08:56Between Ashley and Alfie, they've got one main course.
08:59Now that then leads Dawn and Jamie to do everything else.
09:03So when you've done that, are you good to get on that risotto?
09:06I mean, yeah.
09:07This is gonna be a problem.
09:09Red team's the vegetarian option.
09:13This mushroom risotto made with barley.
09:16Barley can be quite tasteless.
09:18If it's under, it'll be quite hard.
09:20Is this your first risotto?
09:22Yeah.
09:23OK.
09:24Dawn's knowledge of cooking is a little bit better than mine, so if it goes wrong, I can just blame her.
09:30This may be utterly delicious or it could feel like something you got served in the dungeons.
09:38Dawn, did everybody just toe the line the moment you gave them a plan?
09:43Well, I think so.
09:44Everyone just stepped up.
09:45It wasn't like you had to know.
09:46Has Alfie Bell gave you a song yet?
09:48He's not singing, which is very disappointing.
09:50I'm just wondering if there's a song happening at any point.
09:53Yes!
09:54I don't know the rest.
09:55That's an amazing power I have as queen.
09:56I just make sure people sing.
09:57I keep getting my trails in the deep path for you.
09:58Health and safety.
10:12Over in the blue kitchen, it's heads down as Welsh rugby legend and team leader Alan Wynne-Jones
10:23Look at that.
10:25Tackles a four kilogram cod for the fish main course.
10:29Never filleted a fish this size.
10:32Never plucked a fish either.
10:34I'll end up my eyebrows before you see.
10:37We're probably going to serve this one up as one whole piece, give it a bit of drama.
10:42Whole fillets of cod with a herb crust.
10:45With that, we've got asparagus and peas and maybe a fennel sauce.
10:50Sounds quite decadent.
10:52I can see this on the table already.
10:55Team leader?
10:56Yeah.
10:57In your element?
10:58I don't know about that.
11:00We'll soon find out.
11:01Did you often dream during your career of one point looking after Anthony for a blue?
11:05Some things you dream about doing and you might be fortunate enough to do them,
11:08but some things you never dream of doing, so.
11:11How are the kitchen performing right now?
11:13Are they working together?
11:14Good, good.
11:15I think there's a quiet focus in here.
11:16Are they too scared to speak, Alan Wynne?
11:18No, not at all.
11:19Is that the thing?
11:20It's because they know what they're doing.
11:21Pop star Anthony Costa's first job is butchering five legs of venison for the meat ale pie
11:28to be served with celeriac mash and roasted vegetables.
11:32Anthony has got himself a massive challenge making venison pie.
11:35He's got haunch of venison.
11:37Now, haunch of venison is notoriously tough if not cooked properly.
11:41I've never cooked venison before.
11:43It's a new challenge and it's a bit of a nightmare.
11:47My butchery skills ain't great at the moment.
11:49At the moment I'm literally bush at it, isn't I, Chris?
11:51You know what I mean?
11:52No, that looks alright.
11:53On the veg section, reality TV star and racing pundit Chris has already peeled a mountain of parsnips to accompany Anthony's pie.
12:02Things achieved in the kitchen so far.
12:05I think I'm well ahead of the rest of them.
12:08But Alan Wynn has also delegated him the vegetarian quiche with red cabbage slaw, which is yet to start.
12:15Medieval quiche?
12:18Really?
12:19The Knights of the Round Table?
12:21A quiche?
12:22Excuse me, Sir Galahad.
12:24What do you fancy for lunch?
12:25Well, I think I'd like some quiche, please.
12:27I'm not quite sure about quiche.
12:29It's left up to actor Katie McGlynn to deliver the finale of the blue team's menu.
12:36Dessert.
12:37A pear sponge.
12:39Stick it toffee pudding as well.
12:41As well?
12:42Yeah.
12:43I think you might find that the other team may be considering two desserts as well.
12:48Yeah.
12:49Right, we need to do that then.
12:51This reminds me of my family at Christmas going, not one pudding but two.
12:57But we are potentially looking at a battle of the sticky toffee pudding and custards here.
13:02And I, as Queen, am delighted.
13:06How come you're in the corner by yourself doing two puddings?
13:09Well, it's just how we work.
13:12Chris seems to just get the veg and hide.
13:14Do you think Chris is having a bit of an easy life over there?
13:16Yeah, he is.
13:17OK, I'm just looking for someone to put in the tower later.
13:20I think it'll have to be Chris, won't it?
13:22Yeah.
13:25With an hour gone, in the red kitchen, it's Alfie and Ashley whose heads are on the block.
13:31I don't want to put pressure on you but should this pork not have met heat by now?
13:35I think we're going to put it in.
13:36We're going to have 20 minutes maybe.
13:37Yeah.
13:38Pork needs to be just right.
13:41The flesh needs to be succulent but there has to be a beautiful crackling along the top.
13:46Difficult thing to get right.
13:48Just conscious that we might have put it in too soon so I don't want to dry it out.
13:53While the boys move on to the vegetable accompaniments, Dawn is still pulling out trout bones.
14:01Deboning this fish is taking forever.
14:04And nowhere near ready to assemble her on croot.
14:08Every time you think you've got them all, there's just another little cheeky one in there somewhere.
14:12And as Dawn has moved Jamie onto the vegetarian dish...
14:16Saute the onions.
14:18In butter or oil?
14:19In oil.
14:20In oil.
14:21And then in goes the barley.
14:24You hold it, I'll shove it.
14:26No one is working on either of the puddings.
14:30Desserts cannot be an afterthought here.
14:33This is a banquet and the last thing that our diners will remember is the last thing they eat.
14:38It's got to leave a lasting impression.
14:44It's halfway through cooking time but Anthony's only just finished butchering the five venison haunches
14:50for his meat pie main.
14:52We've got the venison on.
14:53We've got the venison going in.
14:55Bit of crushed garlic as we speak.
14:57This took me ages, man.
14:59Like, I ain't even joking.
15:01We've got to get a motor on.
15:03Having seared the meat for just a matter of minutes...
15:06Right, coming through, hot plate, hot food.
15:08Have you done that already?
15:09Yeah.
15:10It's all fried off, bruv.
15:11Anthony adds ale and vegetables before cooking it in the oven.
15:16Anthony's got a lot of work to do.
15:18The venison meat won't cook completely inside the pie pastry.
15:21He's got to cook it first before the pie top goes on.
15:24I'm walking, I'm walking, I'm walking.
15:27Timing is going to be really important.
15:30As long as that meat is cooked all the way through, he should be fine.
15:34With Anthony up against it, team leader Alan Wynn is faring better with the cod.
15:41Fish is filleted, ready to go.
15:43Crust is done.
15:44Sauce for the fish.
15:45We've got some garlic and onions going through white wine now.
15:48And we're going to add fennel and lemon.
15:50But team mate Chris has only just started on the short crust pastry for the pie lid and the base of the quiche.
15:57Just so much pastry to get together.
16:02Get why he put me on this duty now?
16:04Winnie knows I've got some big biceps on me, so I see what he's doing.
16:07On dessert, the sticky toffee pudding may be ready for the oven.
16:12In you go.
16:13But Katie has also promised a pear sponge.
16:17What else to do?
16:18Well, I need to speak to head chef because he wanted pears, but I'm worried about time.
16:22And I've never cooked pears.
16:24So maybe you've got other...
16:25I think cherry and almond sponge.
16:26OK.
16:27Have you got enough cherries?
16:28I've got loads of cherries.
16:29OK, great.
16:30So do that.
16:31Go for it.
16:32Go, go, go, go.
16:33They have to be decisive.
16:34That clock is ticking and it's going fast.
16:40Founded in 1150 AD, Coom Abbey has been a monastery, a home to aristocratic families, and for the last 30 years, a hotel.
16:49And throughout its rich history, it's hosted lavish banquets for royal visitors, lords and ladies, and now medieval enthusiasts.
17:00Back in the medieval times, you might have had 16 or 20 courses at a royal banquet.
17:06They would have eaten things like venison, wild boar, pheasant, root vegetables from the ground.
17:13Luxury items for desserts might be honey, spices.
17:17Food would be always intertwined with entertainment.
17:21Find bear, find wine, find beer, find tune.
17:24There'd be all sorts of music, dancing, singing.
17:27Huzzah!
17:28The 80 people that are coming today, they enjoy this.
17:31They enjoy the entertainment.
17:32They enjoy getting dressed up.
17:33They enjoy being immersed in the moment.
17:35Where's the food?
17:37These celebrities got a massive challenge on their hands.
17:39So what happens in those kitchens today is really important.
17:46But behind the scenes...
17:48One out, everybody!
17:49Jeez!
17:50One out till you move out.
17:52The red team is well behind.
17:54Dawn's trout on Crute isn't anywhere near going in the oven.
17:57I thought this was going to be the quick dish to throw together.
18:01But there's nothing you can do to hurry it up.
18:03And while Jamie muddles his way through his first risotto...
18:07Just got to add the mushrooms and a few herbs.
18:10Alfie and Ashley are both still focused on their meat main.
18:14Just really quickly as an observation.
18:17At the moment, nobody's on dessert.
18:20That's concerning me.
18:22Yeah, all right.
18:23There's two people still doing one main course.
18:25So one of you is going to split off onto dessert, is it?
18:27Okay.
18:28Because otherwise you're going to run out of time, okay?
18:30It's now starting to get lively.
18:32Dawn's realised that they are running short of time.
18:35Who's doing sticky toffee?
18:37I'm starting the ingredients now.
18:39All right, great.
18:40There has to be priority now.
18:41Desserts need to take priority for a minute, okay?
18:43Yeah.
18:44Over in the blue kitchen, with 45 minutes to go.
18:49Where's the venison pie filling?
18:51They've also hit a problem.
18:53It's not even cooked.
18:56Did you not fry it?
18:57Yeah, I fried it for ages.
19:00The meat's not cooked.
19:01Look, it's raw.
19:03The veggies aren't cooked.
19:04What temperature is the oven on?
19:06180.
19:07It's 100.
19:08Anthony's put the pie filling in the oven, and the oven was on 100 degrees, not 180,
19:13which means the pie filling hasn't been cooked.
19:16The pie filling is now into a pot.
19:18So now you've got to get pastry on top of this, and you've got to get that in the oven, okay?
19:22Yeah.
19:23What's happened is it's just my timings.
19:25Like, the oven, like, mucked it up for me.
19:28Like, it's just gutted.
19:30Absolutely gutted, man.
19:31I've let everyone down, so we'll see what happens.
19:36Also struggling with timings is Chris, whose blue cheese and mushroom quiche is only just coming together.
19:43Once John appeared, it got stressful.
19:46Still is stressful.
19:47That's the power of the man.
19:49Get that quiche done, because right now you don't have a quiche.
19:52So, I'm going to get the blue cheese on there now, and we've got this lovely mix here,
19:56which we're going to get on top.
19:58But, yeah, a lot going on.
20:00A lot going on flustered, boys.
20:01I'm flustered.
20:02And Chris isn't the only one feeling the pressure.
20:06This is the cherry almond custardy sponge.
20:11I've done a dessert that I've never done before,
20:13so I've kind of been in the dark winging it.
20:15Erm, so I hope it's all right.
20:20Blue team is behind, but the red team is also behind.
20:24I need to get the salmon in the oven. Jeez!
20:26The fact is, if they're both late, we can't serve lunch.
20:29Guys, how much custard do we need to make?
20:32This could descend into a full-scale medieval chaos.
20:36AHHHHH!
20:44While disorder reigns in both kitchens,
20:4780 hungry merrymakers are arriving at the banqueting hall.
20:51My friends, welcome to Kumabi!
20:57Yeah!
21:03I've been coming here for over 19 years.
21:06Honestly, it's a brilliant atmosphere.
21:08I'm really interested to see what they're going to come up with.
21:11Maybe something quite hearty tends to be the sort of fare that you tend to get.
21:15I have high expectations of today's banquet.
21:18When the king moans, generally, it doesn't end well for them.
21:23There are just 30 minutes until service.
21:25AHHHHH!
21:27And in the red kitchen, it's all hands on deck to get back on track
21:30with their neglected sticky toffee pudding and fig tart tatin.
21:36A little bit of stress, a little bit of stress.
21:38I'm a singer. I shouldn't be doing this.
21:40Yo, do you want me to do sticky toffee pudding or help out with this?
21:43No, let's help out with this, man.
21:44Yeah.
21:45Can you get us the figs?
21:46Do you think we haven't got a sticky toffee?
21:47Well, it's a lot of...
21:48All right, let's forget the sticky toffee, but we need to take it off the list.
21:51So, let's caramelise more fruit.
21:54The red team are in panic mode.
21:56They've realised that time is slipping away.
21:58They're going to ditch sticky toffee pudding.
22:00No-one's going to know.
22:02Oh, no! It won't come off!
22:05That's not fair!
22:08The blue team is also far from ready to go.
22:11Guys, I need to tell you something.
22:13Once that pie's in the oven, you literally have 20 minutes.
22:16Right, pies are going in.
22:18Bye-bye, pie.
22:21Don't want to see you again.
22:26With service fast approaching, both teams are falling further into disarray.
22:31This reminds me of all the gear.
22:33No idea!
22:35I mean, there's a panic, you know.
22:38Where's your quiche?
22:39Quiche, I've moved it because we've pat that oven down a bit, so I thought I'd get it.
22:42That oven's off.
22:43This is off?
22:44That oven's off.
22:45Oh, Jesus.
22:46Why are you moving the quiche?
22:47That oven was off.
22:48No, it's off.
22:49You galah.
22:50Ten minutes to go!
22:51Ten minutes!
22:52You need to get everything in trays because you have to carry all the food over to where
23:00you're going to be serving.
23:01How are the tartans looking?
23:02Let me just check that, sorry.
23:04The tummy's rumbling now because I know it's coming.
23:08Plenty meat is what I'm looking for, basically.
23:12Let's do it properly.
23:13Plenty meat.
23:15With minutes until service, Alfie checks the pork loins.
23:21Does this look done?
23:24It's not cooked.
23:25We have to get the meat back in the oven.
23:28They just need a tiny little bit more.
23:31Two of them are a bit under.
23:33Last thing you want is like undercooked pork.
23:36Three minutes!
23:37Dawn, your first lot of pork will go across and somebody's going to have to come back for
23:40the last lot of pork.
23:42I mean, that all looks cooked to me.
23:45It's got to come out now, hasn't it?
23:47Guys, are we ready to go?
23:53I'm happy with the pies.
23:54I mean, they're not perfect, but they're very medieval as they would have it back in the day.
23:58Where the hell is this going, man?
24:00All right, guys, we need to get over there.
24:02Can we have a look to see if it's cooked?
24:04Well, me, we've got to go.
24:06All right.
24:07I think by the time it's rested, it's going to be absolutely perfect.
24:10Yeah, well done, well done, well done.
24:18Greetings townspeople!
24:20Sir!
24:22Welcome to the court of Queen Grace.
24:25I have brought the chefs to introduce the banquet.
24:29Hello, you all look gorgeous.
24:32And this is by far your superior menu for the day.
24:35On the blue team, it may not be superior, but it's made with love.
24:39And a lot of effort.
24:41Wow, someone's got to sell it, haven't they?
24:47With menus proclaimed, the medieval feast can begin.
24:51Ready, guys, on the way now, let's go.
24:53All right, guys, it's time to serve.
24:55Woo!
24:56Welcome!
24:57Where are you going?
24:59Are you vegetarian or are you meat?
25:02Meat.
25:03Meat.
25:04The banqueters make a beeline for the blue team.
25:07An Anthony's venison pie.
25:09Are you having a good day, ladies?
25:11Served with celeriac mash and roasted vegetables.
25:15Here we go.
25:16Hi, look.
25:17Have a venison pie, please.
25:18Prize popular, I love it.
25:20Another one for you, mate.
25:21Oh, buzzing.
25:22The pastry was flaky, but really flavourful.
25:28The venison, a bit of alcohol in there, maybe?
25:30That gave it a bit of a kick.
25:31I really enjoyed it.
25:32I did find it a bit tough in terms of the meat.
25:35But other than that, it was really good.
25:37They made their own pastry, which is good.
25:40The gravy is nice and thick.
25:41It's well flavoured.
25:42The venison itself is still a little bit tough.
25:45But then, the vegetables are delicious.
25:48Considering it was almost a disaster,
25:50they pulled it back from the brink.
25:52Uh, cod.
25:53Cod.
25:54Oh, here we go.
25:55Hey, the first cod man!
25:56Here we go!
25:57Yes!
25:58Well done.
25:59Blue team leader Alan wins cod with a herb crumb,
26:03beans, peas, asparagus, and fennel dill and chive sauce...
26:08Do you want some sauce for the fish as well?
26:10..is also starting to tempt some feasters.
26:13In a good flow.
26:14I think we've had an early surge in the pie.
26:16There's a few people that are trying the cod.
26:18It's really good.
26:20All the crumb and the sauce with it.
26:22It's really tasty.
26:23Normally, fish can be a bit bland.
26:25So, with the herbs, it sort of takes it to another dimension.
26:28It's a kaleidoscope of different tastes.
26:31His fish is cooked really, really well.
26:33The flavours are great.
26:35That crumb.
26:36It's packed with herbs.
26:38The fennel sauce is quite thick, but again, full of herbs.
26:42That is a good plate.
26:44Hi.
26:45How are you doing?
26:46Would you like some pork?
26:47Yes, please.
26:48A queue was also formed for Alfie and Ashley's roasted pork loin,
26:52with crackling, carrot and swede mash, and red wine gravy.
26:57The pork's really popular, because it is so perfect, Alfie.
27:01Right, okay, I'm gonna have to watch the portion size now,
27:04because the queue is just through the door.
27:07Right.
27:08The pork was cooked to perfection.
27:10Crackling, as crisp as I've ever had,
27:13and I would expect a king or a lord would be happy.
27:17The gravy was absolutely delicious.
27:19I probably would have had a side glass of that,
27:21just to go with the meal, to be honest.
27:23It was very tasty.
27:24In fact, I'd quite like a second portion.
27:29I tell you what, they've got it right, haven't they?
27:31Yeah.
27:32Juicy moist pork, crackling, Alfie's amazing gravy.
27:36This is a big, hearty, carvery dinner.
27:39I think this is a really good effort.
27:41Would anybody like the trout?
27:43The trout is delicious!
27:45After a slow start...
27:47Somebody have the golden trout!
27:49Team leader Dawn's trout on croot,
27:52with sweet and carrot mash, veg, and fennel and herb sauce,
27:56is starting to win over the crowds.
27:59It was very, very good.
28:01A nice crispy top to it.
28:03The vegetables were well seasoned and really well cooked.
28:08It was a delight in the mouth,
28:09and the pastry was nice and crisp.
28:11It was just delicious.
28:15Pastry is beautiful and thin.
28:17The trout is so soft,
28:20and just a real whack of dill going through it.
28:23I think she's done a great job.
28:25Any vegetarians?
28:27I'm meant to be plating up vegetarians,
28:29but as there are none, I'm gonna admire the costumes.
28:32Both teams are struggling to find takers for their veggie options.
28:36We've also got a really lovely pearl barley risotto,
28:38if anyone would like that.
28:39Yes.
28:40Yes, that's for you.
28:41It's the red team's pearl barley,
28:43mushroom, white wine, and saffron risotto
28:46that gets the first order.
28:48I'm not a massive fan,
28:49normally, of mushroom.
28:50It was actually just right.
28:51It was too creamy.
28:52It was consumed like rich.
28:53It was that now, and it's been.
28:54It got the mushroom flavour,
28:56but it also got that creamy risotto-y texture coming from it.
29:00It was absolutely delicious.
29:03Nutty pearl barley, woody mushrooms.
29:06Very, very happy indeed.
29:07It sounded really unappetising.
29:10But to get the wine in there,
29:11to get the saffron and the rest of the seasoning was inspired.
29:15Any vegetarians or not?
29:17As the queues go down,
29:19Chris finally gets some interest in his mushroom and blue cheese quiche
29:23with red cabbage slaw.
29:25Oh.
29:26We're going to eat some venison pie as well on the plate.
29:28Oh, OK.
29:29Pile her up.
29:30They wanted the quiche, but they also wanted a little bit extra,
29:33so I was just being generous.
29:36Oh, I am a quiche eater.
29:38That's the type of guy I am.
29:40It's very tasty.
29:41Lovely, savoury pastry.
29:43Really enjoyed it.
29:44I don't normally go for blue cheese, but this is really nice.
29:47Is there any left?
29:48Can I have another one?
29:51I'm not sure they ate quiche in the late Middle Ages.
29:54However, Chris has made a quiche that the Women's Institute
29:59would be absolutely overjoyed with.
30:01Strong, salty blue cheese, woodiness of mushrooms,
30:04great pastry underneath.
30:05Good on him.
30:07With savouries finished, it's time for the battle of the puddings.
30:1150 portions.
30:12Let's do it.
30:13I'll take some sauce.
30:15The mains are all sorted.
30:17It's my time to shine with the desserts.
30:23Subjects.
30:24Pudding is served.
30:27Sticky toffee, anybody?
30:29It's busy over here.
30:30Sticky toffee.
30:32Katie's sticky toffee pudding with custard and caramel sauce
30:36is an immediate hit among the medieval diners.
30:39You can't go wrong with a bit of custard, can you?
30:43Absolutely delicious.
30:44The toffee sauce was very smooth and the custard very creamy.
30:48And I'm going to finish this off in no time at all.
30:50It's got a really crispy, crunchy top.
30:53You really get the chunks of the dates in the sponge.
30:56But the sponge is then still light.
30:58It's sticky, it's chewy.
31:01She was feeding a crowd.
31:03She needed something that would draw them and it really did.
31:06What's not to like?
31:08While the red team's tarte tarte tarte does steady business, Katie's second almond sponge with cherries and custard is proving popular.
31:17It's very light and very delicious.
31:20The almond gave a nice little crunch on the top.
31:22The almond sponge with the cherries was very thick welly.
31:25The custard was really lovely.
31:27I could have probably drenched the entire plate in custard though.
31:31I love Katie's ambition.
31:33She stepped up to the plate in the semi-finals.
31:35I think it's really delivering on almond and cherry flavours.
31:39I could happily eat the whole bowl and so did dozens of other people.
31:45Over on the red team, Alfie tries a new tactic to sell the final portions of the fig and berry tarte tarte tarte with custard.
31:54We have a better dessert over here ladies and gentlemen.
31:56Just come over here.
31:57We really do.
31:58And I'll sing you a song as well.
32:00Now come try our dessert.
32:12The pastry was really crispy.
32:13The berries in there, fantastic.
32:16The pastry spoke up beautifully.
32:18Really nice balance between that and the custard.
32:21Exquisite.
32:22I really, really enjoyed it.
32:25They didn't do the sticky toffee pudding.
32:27They ran out of time.
32:28But the tarte tarte.
32:30I really like the flavours.
32:31The natural sweetness of the figs.
32:33The custard is really, really good.
32:35So good, the Queen's consumed all the custard.
32:38That is very good custard.
32:40Very good custard.
32:44We did it guys!
32:45We did it!
32:46We did it!
32:47We did it!
32:49This was a massive start to the semi-finals.
32:52It was a bit chaotic in part, but you can't fault how much they embraced this theme.
33:00Today to be cooking, serving people from medieval times, you don't do that every day do you?
33:06So yeah, I've had a great day.
33:08A little tense at times, a little stressful, but you know it's a baptism of fire and I think we achieved something really special.
33:15Today was so fun.
33:17It was thrilling.
33:19I'm feeling really positive.
33:20And I feel like, um, I feel like I'll just bring it on.
33:23Can't wait for the next challenge.
33:25Our celebrities have done a great job, but they need to step up.
33:28Because very soon we have to make a really tough decision.
33:31Welcome back, celebrities.
33:55Your brief today is to cook us a pie.
33:59A pastry case filled with something delightful and delicious, served with a garnish and a sauce.
34:08Give it everything.
34:11Because at the end of this, two of you will be going home.
34:16One hour, 40 minutes.
34:19Let's cook.
34:20Let's go, gang.
34:25I love pies.
34:26I love pies.
34:27Is it sweet?
34:28Is it savoury?
34:29Pies can be so different.
34:32They've got to make a pastry.
34:33They've got to make a filling.
34:35And it has to be done with a plum.
34:39Okay.
34:40Let's go.
34:41I think this dish has to be really tasty today.
34:43I think the competition is getting more fierce and everybody wants to win out there.
34:49Jamie Lamas, a pie.
34:52Now this is a popular dish in the Northwest.
34:54It most certainly is, but I'm going to put my own spin on it.
34:58So my favourite dish is beef stroganoff.
35:00So I'm making a beef stroganoff pie.
35:05Beef stroganoff, classically made with fillet steak, mushrooms, brandy, onions and cream.
35:11Going into a pie and he's going to serve that with corn ribs and a chimichurri.
35:17A really spicy, rich, herby sauce.
35:20What a fantastic idea.
35:23Jamie is making us a lard pastry.
35:26Now lard is brilliant because as it starts to melt inside that pastry,
35:30it also slightly fries and it ends up being really, really crispy.
35:34It's a good old fashioned pie crust.
35:37Right, take a moment, Ginger, please.
35:41I was absolutely gutted to not be able to take part in the last challenge.
35:47And I've just got to make sure that my pie is strong enough to keep me in the competition,
35:52despite the fact I wasn't there to join in.
35:58So lovely to have you back in the MasterChef Kitchen.
36:00Thank you, good to be back.
36:01Which way are we going, Ginger?
36:02We are going sweet.
36:03I'm making a rhubarb and raspberry Swiss meringue pie.
36:06What pastry are you making?
36:07I'm making a shortcrust pastry with a watermelon and herb salad and a sweet basil pesto.
36:15Whoa.
36:16Yeah.
36:17This is quite an interesting combination.
36:20There are so many risky elements to what Ginger is doing.
36:24The pastry needs to be thin and crisp.
36:27That rhubarb and raspberry needs to be zinging with flavour.
36:31And that meringue needs to be perfectly judged.
36:35I've got to keep it moving or it'll cook like scrambled egg.
36:39Why would you attempt something like Swiss meringue, which is so difficult?
36:42It's fun to learn to do a new thing and add a little bit of jeopardy to my life.
36:45Why not?
36:47The meringue for me is the biggest concern.
36:49If it's not set, we've got ourselves an egg white omelet across the top of our tart.
36:54It's going to be a lot of whisking today and I just hope the hairstyle can take it.
36:59It's just a bit of a slog, to be honest.
37:06Oh, look at this.
37:07Chris, you're butchering a bird there.
37:13Yeah.
37:14This is the partridge bird and I've got a pheasant here as well.
37:17So we're having a nice game pie today.
37:19So this is almost like, reminds me of a home.
37:21It's nostalgic.
37:22It brings me back to the Cotswolds.
37:23Being on the farm, we've got thousands of pheasants and partridge kicking around.
37:27We might as well make the best of both of them.
37:31Game notoriously goes dry very, very quickly.
37:34He's got to be careful that it's nice and soft and succulent.
37:38There's only a lid on Chris's pie.
37:40There's not a bottom and that concerns me.
37:42It seems to me right now, we might have a stew with a pastry top.
37:53I'm doing a salt beef, corned beef hash sort of pie.
37:57It was something I grew up eating as a kid.
37:59My mum used to mix up the corned beef with the mashed potatoes
38:02and bake it with cheese on top and it was beautiful.
38:07My mum, she's 92 and she raised nine children and fed us all very well.
38:14So it's my time to sort of say thanks for the education.
38:17This is a big bowl pie.
38:20Blandness is coming from the potatoes and short crust pastry.
38:24But then inside that filling, there is a load of flavour.
38:28We've got blue cheese.
38:29Then we've also got corned beef out of a tin, which is quite fatty,
38:33and salt beef being lovely and stringy and really, really rich.
38:37It's a big old pie.
38:39He needs a big jug of gravy to make sure we've got moisture with that pie.
38:48Until I was 10, I was raised by my grandparents and they were East Londoners.
38:52So when I got this challenge, I went immediately to pie, mash and liquor,
38:56traditional East London food.
38:57So it's a posh version of that.
39:02So you have got a ham, celeriac and tarragon pie with sumac mash and mustard and parsley sauce.
39:11I love how you push yourself.
39:12Look, I think there's a pie and then there's a pie.
39:15And I really wanted to make something special.
39:16Don's making a petivio.
39:20It's an elegant, glossy, dome-shaped pie.
39:23It's something you get in the finest restaurants and not easy to do.
39:29We've got layers here of mustard and ham.
39:32We've got celeriac, which is going to be nutty and woody.
39:35Whole thing covered in a rough puff pastry, looking smart.
39:38Parsley sauce being the liquor that's used with a classic East London pie.
39:43I really love this pie.
39:45It's like a baby of mine.
39:47And so if I mess it up, I'll be devastated.
39:49But I'm so excited.
39:50I think, I think it's going to go well.
39:53Celebrities, you are halfway.
39:56The biggest challenge of my pie today is,
39:58I don't know if any of it is going to work.
40:00I'm trying to bring my Caribbean roots to pie making,
40:03but it's not a tried, tested and proven recipe.
40:07It's something I have literally made up.
40:11I've just gone for a curry goat pie.
40:13Now that to me looks like lamb, not goat.
40:15Yeah.
40:16So what you're doing is the idea of curry goat,
40:18but you're using lamb instead.
40:20Yeah.
40:21I mean, I wanted to cook curry goat,
40:22but I didn't have enough time to get it cooked.
40:25He wants the lamb to take on the flavour of curry goat.
40:28That means it's got to be spiced really, really heavily.
40:31There needs to be a good amount of curry sauce around that lamb.
40:34How many times have you made a pie in your life, Ashley?
40:37Um, it'll, it'll be one today.
40:40Anthony, what is cooking today?
40:50A pear tart with cherry and amaretto compote with ginger infused clotted cream.
40:56So is the pear sitting in a sponge?
40:58It's in an almond sort of frangipan sort of vibe, yeah.
41:02Because I've, I've always struggled up and down with weight.
41:05So today is like a bit of a sod it.
41:08Let's just go for it.
41:11Poaching pears is deceptively difficult.
41:15It has to have lost all of its bite, but it can't be mushed.
41:19Frangipan, a mixture of eggs and butter and almonds all whipped up together,
41:24goes into the sweet crust pastry case.
41:26Pears go across the top of the frangipan.
41:29That could be absolutely delicious.
41:32But frangipan is quite dense.
41:34He's got to make sure that frangipan is cooked all the way through.
41:41Ah, as a rugby player do I eat a lot of pies, of course.
41:44But I never thought I'd be contemplating pie design so heavily.
41:49Alan Wynn's making a chicken, leek and pancetta pie.
41:54It's traditional, it's not breaking any boundaries, but it's a classic for a reason.
42:00What's the inspiration behind the pie?
42:02Um, well I was going to do something like steak and kidney.
42:05You know, the odd trip to the chip shop is usually, that would be my go-to.
42:09But chicken, leek, pancetta, flannel bacon, obviously leeks are synonymous for whales.
42:15I'm so looking forward to this pie.
42:16Wow, okay, no pressure, thanks.
42:23My, my, Katie, I spy apple pie.
42:26Yeah, well, an apple tartar tan.
42:29An upside down pie.
42:30Yeah.
42:31Well, it's a French pie.
42:33I used to go into France with my mum and I'd love all the croissants, the crepes.
42:37Like, I love French food, French pastries.
42:42A great apple tartar tan, big pieces of apple, puff pastry across the top.
42:47And as it's hot, the puff pastry puffs up like a pillow.
42:51This is where Katie has to get this absolutely right.
42:54If she cooks the apples too much, the apples will disintegrate
42:57and we will have apple sauce on top of a piece of pastry.
43:01Two people go home today.
43:03Yes.
43:04How do you feel about?
43:05I'm nervous, but I'm just going to keep calm and do what I do best, which is desserts.
43:13Come on, little pies, don't let me down.
43:15Okay, so that's ten minutes to go.
43:17Some of you are really going to have to get a move on now.
43:24I don't know.
43:25I think it's all right.
43:26I've just got to get it all put together and then I'll be fine.
43:36Oh!
43:37It's cooking and we are moving and shaking.
43:40Stressful, mate.
43:41Yeah?
43:42Yeah.
43:43Looks good, though.
43:44You have just five minutes, everybody.
43:46Five minutes left.
43:52I think that's bloody perfect.
44:01It does look amazing.
44:02Oh, shut up, pal.
44:04It's still time to drop off.
44:05Quick on a plate, please.
44:07Literally, you've got 60 seconds.
44:10Come on.
44:11Let's go.
44:20That's it, celebs.
44:21Time's up.
44:26Okay.
44:28Like, no matter how much you practice, it's still always awful.
44:33Jamie, come on.
44:35Go on, Jamie.
44:38It's like standing in front of the headmaster and headmistress at school.
44:41That's exactly what we were hoping for.
44:44First up is Jamie, who's made a beef stroganoff pie
44:48with chimichurri sauce and corn ribs.
44:56Jamie, you've made lard pastry.
44:58It's a great classic pastry.
45:00That's fantastic result.
45:02Your steak is tender and melt in your mouth.
45:04I love the little bits of mushroom through the whole thing.
45:07I've definitely got the flavour of beef stroganoff.
45:10I love the chimichurri.
45:13To cut through the beefiness with this sharpness, the vinegary-ness.
45:18The ribs, I love them as a side.
45:21This is really lovely cooking.
45:22Thank you. Thank you.
45:23They really liked it, so hopefully, you know, we've done enough to go through.
45:31We'll have to wait and see.
45:33Next to serve is Dawn.
45:35Dawn.
45:36Inspired by her East End grandparents and traditional pie mash and liquor,
45:40she's made a gammon, mustard, celeriac and tarragon petivier,
45:45served with sumac mash, peas and parsley sauce.
45:56Dawn.
45:58Ice.
45:59Oh, thank you.
46:00Puffed pastry, lovely and flaky and crispy.
46:03The ferocious amount of mustard in there with that sort of salty gammon.
46:06The woodiness of celery acts, wonderful.
46:09Great sauce.
46:10Rich, creamy, full of parsley.
46:12Delicious.
46:13I'd pay money for it.
46:16Outstanding.
46:18I love that you've taken pie and mash, this East End thing,
46:21but then given this fancy spin on it, it's really beautiful.
46:31I'm so happy.
46:32Oh, my God.
46:34I feel like I brought me to old school East End.
46:37I think my Nana and Pop would have enjoyed the pie.
46:41Having grown up on a farm surrounded by game,
46:44Chris has made a pheasant, partridge and bacon suet pastry pie
46:48with honey-roasted carrots and parsnips
46:51and a port and redcurrant jelly gravy.
46:58I think the game inside the pie is quite tough.
47:00Yeah.
47:01I do like your pastry, though.
47:03It's not perfect.
47:05It doesn't even cover the whole of the pie.
47:09But, not a bad effect.
47:13I've got a few problems, I'm sorry.
47:14Yeah, that's fine.
47:15It's fine.
47:16The sauce is really sweet.
47:17Yeah.
47:18It is the flavour of sweet port, thinking with corn flour.
47:20Mm.
47:21And there's not enough filling in the pie,
47:22and the pastry is almost like a cheese cracker.
47:24Yeah.
47:25Rather than it being a pie top.
47:26But, your veg are cooked really beautifully.
47:29I like those.
47:30Thanks.
47:34Bit deflated.
47:36I went in there, I thought pies were easier than that.
47:38But, hey, we tried.
47:39We soldier on, as they say.
47:42Inspired by his mum's corned beef hash, Alfie's short crust pie is filled with corned and salt beef, potato, cauliflower and blue cheese, with buttered radishes and onion gravy.
47:54This is just extraordinary.
48:00It has all the taste of corned beef hash when I was a little girl.
48:07There's lots of lovely creamy potato in there.
48:09And then the richness of a blue cheese.
48:12I love the gravy.
48:14It's a really beautiful pie.
48:17Honestly, best thing you've cooked in the competition.
48:20Oh, wow.
48:21Go and open yourself a pie shop, my friend.
48:24That is fantastic with a capital F.
48:28I was blown away by that.
48:30Quite emotional, actually.
48:32I think my mum would be very proud of it, yeah.
48:34And I'll make it for her next time I go home.
48:37As a nod to his Caribbean heritage and his love of curried goat, Ashley is serving a curried lamb short crust pie with whiskey gravy and fruity coleslaw.
48:53Lovely thickness of pastry surrounding the whole pie.
48:56Inside there you've got really wonderful tender pieces of lamb.
49:00You marinate that lamb and you've got that sort of reminiscence of curry goat, but those spices definitely need to be cooked out more.
49:07They're just sort of powdery rather than being rich and fragrant.
49:10Yeah.
49:11I probably got the soggier pie.
49:14So my pastry maybe wasn't as crisp, but the gravy is rich, nicely scented.
49:21I love the slaw.
49:24That is heaven.
49:27To be honest, I'm glad that's over.
49:29It could have been better, but it definitely could have been a lot worse.
49:32So let's see if it's enough to get me through.
49:35Alan Wynne has made a chicken, leek and pancetta short crust pastry pie, served with tender stem broccoli and crispy pancetta, and a chicken and pancetta gravy.
49:46Alan Wynne, you've created a pie that if I was in an expensive bakery, I'd part with a large amount of money for.
50:01It's beautiful, glossy, the chicken is wonderful, but plenty of lovely, rich leek.
50:07I think the broccoli's ended up a bit limp, but the star of the show is the pie, and it's a very good one.
50:12Fantastic crust.
50:15Wonderful filling.
50:16This is crowd-pleasing, fantastic food with real elegance and sophistication.
50:21Thank you very much.
50:22Thank you very much.
50:26Yeah, feeling good.
50:27The brief was a pie, I got a pie out there, and yeah, I'm pleased with that.
50:33Ginger's sweet pie is filled with rhubarb and raspberry curd, and topped with Swiss meringue, served with watermelon and herb salad, and sweet basil pesto.
50:52I've got to say to you, Ginger, I was really concerned about this, but you made Swiss meringue, and it's beautiful.
51:00It's holed up really nicely, almost like soft marshmallow.
51:04Your pastry, thin and crispy on the bottom.
51:07Inside there, that curd, which is sharp, with raspberries and rhubarb.
51:12It's unusual, technically really challenging, and I really like it.
51:18You've made this pesto, and it really looks like a chunky, savoury pesto, but it's not.
51:23It's sweet, and there's mint.
51:25I love that you've put the watermelon into little balls.
51:28It's just a real feast for the senses.
51:32That challenge really, really took every bit of energy that I had left in my body after not being well this week.
51:40But I'm just so relieved.
51:43Bed, immediate bed.
51:45Immediate bed.
51:46Anthony is serving a poached pear and frangipan sweet shortcrust pie, with amaretto and cherry compote, and ginger-infused clotted cream.
52:01Your pastry is great. It's nice and crumbly and crisp.
52:05The frangipan, it's a bit dense and it's a bit rubbery.
52:09The big issue for me is the pear.
52:11Those pears are hard still, and the core is still inside it.
52:16All you had to do was cut that pear in half, and it would have cooked all the way through.
52:21These big, boozy cherries are just a joy.
52:25The cream definitely could have done with more of a whack of ginger.
52:29The pie itself, it's not perfect. You know that.
52:33But it's wholly edible.
52:35I'm very disappointed.
52:39It was the pear. It was just plonked on.
52:42But it is what it is.
52:44It's hard, isn't it? Wow.
52:48Finally, it's Katie.
52:50Inspired by her love of French pastries, she's made apple tartatin, served with almond and vanilla crème fraîche, crisp apple slice, and caramel sauce.
53:06Your rough puff pastry is lovely and crumbly, almost like shortbread crumbly.
53:12And your caramel sauce, you bottle that and sell that.
53:15Really lovely warmth in the back of my throat.
53:18My issue here is that the apples have disappeared.
53:21Yeah.
53:22They've got to gone.
53:24And I've got myself a caramel pie.
53:26There are lovely things on this plate.
53:29That almond cream is inspired.
53:32It does look really messy.
53:34But somewhere underneath all this chaos is a good tart tartan.
53:40It's always chaos, isn't it, Grace?
53:42Yeah, it is. There's always chaos.
53:45I'm a little bit gutted about the apples, I'm not going to lie, and the presentation.
53:51But it tasted good, and that's what desserts are all about.
53:54An extraordinary start to the semi-finals.
54:00Nine very different pies, each with a different story.
54:04Fascinating.
54:06Well done, everyone.
54:08Well done, guys.
54:09It's hard work, isn't it? Pastry is hard work.
54:12We had some absolutely delicious pies.
54:15Dawn, Alan Wynne, Ginger, Jamie, and Alfie all going through the next round.
54:26Don't you feel like the competition just really stepped up?
54:30Every time you cook it, it's like being in a battle, isn't it?
54:33Yeah. It is, isn't it?
54:35That gives us five through to the next round. We've only got two places left.
54:38This is incredibly tough.
54:39So I am really hungry to stay in the competition. Yeah, I'm getting my confidence. I'm just kind of running with it. We'll see.
54:51Because I know I'm so much better than that, it would be quite a disappointing way to end the journey.
54:57What am I doing? Why am I doing it? I don't know. But I absolutely love it. And if I got through, I'd be really happy.
55:06I want to keep learning. I want that thumbs up from John and Grace. If I stay, I will keep pushing forward.
55:17Good luck, guys.
55:25Celebrities, a decision has been made.
55:29The first celebrity leaving us is Chris.
55:41Yeah.
55:42Chris, thank you so very much indeed.
55:44Well done, Chris.
55:45Thank you, Chris.
55:46See you later.
55:48Bye-bye.
55:52The second celebrity leaving us...
56:00is Anthony.
56:02Anthony, I'm so sorry.
56:05Love you all.
56:07Thank you, Anthony.
56:08Thank you, Grace.
56:09Thank you, John.
56:12Bye, loves.
56:14I knew it was my time to go today.
56:16Everyone was just unbelievable.
56:20Can't cry about it.
56:21I've had a brilliant time.
56:23It's a shame that my journey's ended today.
56:27I'm obviously sad to be going home.
56:29But to be honest, probably expected.
56:32I've learnt so much.
56:34It's been great fun.
56:35It's been an amazing experience.
56:41And then there were seven!
56:42I never thought I'd be studier saying I'm in the final seven of MasterChef, I'll be honest.
56:53But I'm still standing.
56:55I'm absolutely over the moon.
56:57I'll have to bring my A-game, I think.
56:59And hopefully, you know, the other guys have an off day.
57:05There's definitely more to come.
57:07I'm going to come back bigger, better, stronger, harder, faster, all of those things.
57:13Next time, the pressure reaches new heights.
57:19As the celebrities take on the recipes of one of the country's most iconic Italian chefs.
57:26Hallelujah, we've done it!
57:29Before battling for a place in the final six.
57:35I love it, I love it, I love it.
57:42I love it.
57:44I love it.
57:48Actually, I'm selling it a few more Happy New Year.
57:54But I have McMahon now.
57:55I love his bicycle eating482.
57:56I love your brother.
57:58I'm in my best for a place in the final six.
57:59I love him for forts.
58:01I love you, Dad.
58:03I love it.
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