Celebrity Masterchef - Season 20 Episode 10
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:00Ve bu nefesini de müşterilerin.
00:03Wow, bir semifinalist,
00:06gerçekten çok bir şey.
00:08Bu çok müşteriler.
00:12Ben de çok mutluyumum,
00:14müşterilerin ve müşterilerin,
00:18müşterilerin ve müşterilerin.
00:20Ben çok çok müşteriler.
00:22Hayır yoktu.
00:24Ben de hayatımda bir şey,
00:25benim de çokim.
00:28...tonight.
00:29Huzzah!
00:31...as the temperature rises...
00:33Ah!
00:34I'm a singer. I shouldn't be doing this.
00:37It's not even cooked.
00:38...chaos reigns.
00:40Ah!
00:43A lot going on. A lot going on. I'm flustered, boys. I'm flustered.
00:46...and two more celebrities are sent home.
00:50I think my competitive side is coming out.
00:52If I deliver what I can and 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.
01:04Big personalities. All 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.
01:21It'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?
01:30It really could be anything, couldn't it?
01:32There's a church out there. Graveyard.
01:35Travelling to the Warwickshire countryside and back nine centuries to medieval England.
01:42Greetings, noble celebrities.
01:55And 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.
02:13Welcome 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.
02:21But now it's down to you eight.
02:24This abbey is famous for putting on medieval banquets.
02:27And today, that's exactly what you are going to do.
02:31A feast. Fit for a queen.
02:34To get this task done, we split you into two teams.
02:38Dawn, Ashley, Alfie, Jamie, you are the red team.
02:43We've got this. Alan Wynne, Katie, Anthony and Chris, you are the blue team.
02:51Come on, lads. Let's do it.
02:53Today, you will be feeding 80 people.
02:5880? Oh.
03:00Wow.
03:0180 people. That's a lot.
03:03Wow.
03:04Just so you know, there's a reason I'm dressed like this.
03:07I'll be on watch.
03:09Don't let the reigning queen down.
03:13Or it will be off with your heads.
03:16Good luck. Off you go.
03:19Let's go.
03:20Come on, team. Come on, team.
03:22There is no way on earth any of these celebrities have done anything like this before.
03:2880 people. This is serious.
03:31Oh.
03:33Oh.
03:34Wow.
03:35Look at this.
03:38Oh, yum.
03:40Oh, my goodness.
03:41Oh, what we've got.
03:42What we've got.
03:43It's very daunting.
03:44And there's so much ingredients there.
03:46It's just narrowing it down and making a decision.
03:49Let's think of a team leader.
03:51Oh, no.
03:53If Alan Wynne's good at leading.
03:55I'm ready to be your sous chef, bro.
03:57Let's do it. The blue team.
03:59Yeah, I obviously used to play 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.
04:06So we'll think on our feet hopefully and be okay.
04:09Right, 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.
04:18There's so much pressure being team leader.
04:20It's very difficult to kind of come in and make a plan on this scale.
04:24It'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.
04:57The 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'll do it.
05:04Whole trout.
05:05Okay, anyone confident with fish?
05:07All right, I'll do fish.
05:09I'm going to wrap that in pastry and make it into a trout on crew.
05:13Root.
05:14Root vegetables.
05:15What are these here?
05:16The sweets.
05:17That'd be nice, yeah.
05:18This is a sweet mash.
05:19Because the other thing we used to do is the vegetarian option.
05:21Some pearl barley.
05:22What's that?
05:23How long do you have to cook that for?
05:24And a selection of fruit and berries.
05:27The dessert.
05:28Is it going to be a sticky toffee pudding?
05:30We could attempt to do a fig tart tartan.
05:34We could have two pudding.
05:35Yeah.
05:36We'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.
05:46We're going to make a pie.
05:48We're going to make stews.
05:49We want to make, like, wholesome, old school food.
05:52The blue team's ingredients include venison, red wine and dark ales.
05:58Oh, 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.
06:03Venison.
06:04Venison, ale pie.
06:05Roast veg.
06:06Celeriac mash, maybe.
06:08Cod.
06:09If we could roast a fish whole.
06:11That'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 you would serve that up literally like that.
06:19Pears, cherries and nuts.
06:22Katie, 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.
06:30Vegetarian.
06:32Oh, I forgot about that.
06:34We can do quiche.
06:35Mushrooms, blue cheese and onion.
06:37Leave the veg to me.
06:39I will prep the vegetables.
06:40Peel them all.
06:41Peel everything.
06:42Yeah.
06:43I wrote down, peel everything.
06:45Jeez, that's what you told me to do.
06:47That's my instructions.
06:48That's peel everything.
06:50Yes.
06:57In the red kitchen.
06:59How are you guys doing?
07:00We're doing great.
07:01Doing good.
07:02Classical singer Alfie Bowe has teamed up with reality TV star Ashley Kane to make 35 portions
07:09of the meat main course.
07:11We are being promised roasted pork loin with crackling.
07:16What 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.
07:24You start it off slow so it cooks all the way through and then you turn up the heat right
07:29at the last minute.
07:30Okay, you'll get that crackling.
07:32With 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.
07:42I 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 Bowe.
07:51He's an absolute magician.
07:53He's a wizard.
07:56Author, broadcaster and team leader Dawn is underway filleting and deboning four sides of trout for the fish mane.
08:04I mean, it's not very pretty, but I've never done a fish this big before.
08:13But it's so satisfying.
08:16Dawn wants to do trout on croots.
08:19That's trout cooked in pastry and it's gonna be served with a fennel sauce.
08:22Beautiful.
08:23But she's gonna have to take all the bones out of it, which is quite difficult without the fish falling apart.
08:28She's doing a good job, but she is taking her time.
08:32You know, pastry and fish. What could not be delicious about that?
08:37Across the kitchen, soap star Jamie has begun prepping fruit for the ambitious two-pudding plan.
08:44Dessert from the red team.
08:46We 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.
08:58Now that then leads Dawn and Jamie to do everything else.
09:02So when you've done that, are you good to get on that risotto?
09:05I mean, yeah.
09:07This is gonna be a problem.
09:09Red team's the vegetarian option.
09:12This mushroom risotto made with barley.
09:15Barley can be quite tasteless.
09:17If it's under, it'll be quite hard.
09:20This is your first risotto?
09:22Yeah.
09:23OK.
09:24Dawn's knowledge of cooking is a little bit better than mine.
09:27So 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?
09:42Well, I think so.
09:43Everyone just stepped up.
09:44It wasn't like you had to, you know.
09:46Has Alfie Bell gave you a song yet?
09:47He's not singing, which is very disappointing.
09:49I'm just wondering if there's a song happening at any point.
09:53But...
09:55Yes!
09:57I don't know the rest.
10:03That's an amazing power I have as queen.
10:05To just make sure people sing.
10:07I keep getting my trails in the deep path, right?
10:10Health and safety.
10:16Over in the blue kitchen, it's heads down.
10:18As Welsh rugby legend and team leader Alan Wynne-Jones...
10:22Look at that.
10:24..tackles a four kilogram cod for the fish main course.
10:28Never filleted a fish this size.
10:31Never plucked a fish either, so...
10:34I haven't done my eyebrows before you see.
10:36We're probably going to serve this one up as one whole piece,
10:39give it a bit of drama.
10:41Whole 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?
10:58Oh, I don't know about that. We'll soon find out.
11:00Did you often dream during your career
11:02of one point looking after Anthony from blue?
11:05Some things you dream about doing,
11:06and you might be fortunate enough to do them,
11:07but some things you never dream of doing, so...
11:11How are the kitchen performing right now?
11:12Are they working together?
11:13Good, good. I think there's a quiet focus in here.
11:16Are they too scared to speak, Alan Wynne?
11:17No, not at all. It's because they know what they're doing.
11:19Pop star Anthony Costa's first job is butchering five legs of venison for the meat-ale pie
11:27to be served with celeriac mash and roasted vegetables.
11:31Anthony has got himself a massive challenge making venison pie.
11:34He's got haunch of venison.
11:36Now, haunch and venison is notoriously tough if not cooked properly.
11:40I've never cooked venison before.
11:42It's a new challenge, and, er...
11:44It's a bit of a nightmare.
11:46My butchery skills ain't great at the moment.
11:48I'm literally butchering it, isn't I, Chris?
11:50You know what I mean?
11:51No, that looks all right.
11:52On the veg section, reality TV star and racing pundit Chris
11:57has already peeled a mountain of parsnips to accompany Anthony's pie.
12:02Things achieved in the kitchen so far.
12:04I think I'm well ahead of the rest of them.
12:07But Alan Wynn has also delegated him the vegetarian quiche
12:12with red cabbage slaw, which he's yet to start.
12:16Medieval quiche?
12:18Really?
12:19The Knights of the Round Table, a quiche?
12:21Excuse me, Sir Galahad, what do you fancy for lunch?
12:25Oh, 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
12:32to deliver the finale of the blue team's menu.
12:35Dessert.
12:36A pear sponge.
12:38Stick it toffee pudding as well.
12:40As well?
12:42Yeah.
12:43I think you might find that the other team
12:45may be considering two desserts as well.
12:47Yeah.
12:48Right, we need to do that then.
12:50This reminds me of my family at Christmas,
12:54going, not one pudding, but two.
12:56But we are potentially looking at a battle
12:59of 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.
13:11Chris seemed to just get the veg and hide.
13:13Do you think Chris is having a bit of an easy life over there?
13:15Yeah, he is.
13:16OK, I'm just looking for someone to put in the tower later.
13:19I think it'll have to be Chris, won't it?
13:21Yeah.
13:24With an hour gone, in the red kitchen,
13:27it's Alfie and Ashley whose heads are on the block.
13:30I don't want to put pressure on you,
13:32but should this pork not have met heat by now?
13:35I think we're going to put it in.
13:36We're going to put it in the minutes, maybe.
13:37Yeah.
13:38Pork needs to be just right,
13:40the flesh needs to be succulent,
13:42but there has to be a beautiful crackling along the top.
13:45Difficult thing to get right.
13:47Just conscious that we might have put it in too soon,
13:50so I don't want to dry it out.
13:52While the boys move on to the vegetable accompaniments,
13:56Dawn is still pulling out trout bones.
14:00Deboning this fish is taking forever.
14:03And nowhere near ready to assemble her encroote.
14:07Every time you think you've got them all,
14:09there's just another little cheeky one in there somewhere.
14:12And as Dawn has moved Jamie onto the vegetarian dish...
14:15So, take the onions.
14:17In butter or oil?
14:18In oil.
14:19In oil.
14:20And then in goes the barley.
14:22You hold it, I'll shove it.
14:25No-one is working on either of the puddings.
14:29Desserts cannot be an afterthought here.
14:32This is a banquet,
14:34and the last thing that our diners will remember
14:36is the last thing they eat.
14:38It's got to leave a lasting impression.
14:40It's halfway through cooking time,
14:45but Anthony's only just finished butchering
14:47the five venison haunches for his meat pie main.
14:51We've got the venison on.
14:52We've got the venison going in.
14:54Bit of crushed garlic as we speak.
14:56This took me ages, man.
14:58Like, I ain't even joking.
15:00We've got to get a motor on.
15:02Having seared the meat for just a matter of minutes...
15:05Right, 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
15:14before 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.
15:29As long as that meat is cooked all the way through,
15:32he should be fine.
15:33With Anthony up against it,
15:36team leader Alan Wynn is faring better with the cod.
15:40Fish is filleted, ready to go.
15:42Crust is done.
15:43Sauce for the fish.
15:44We've got some garlic and onions going through white wine now
15:47and we're going to add fennel and lemon.
15:49But team-mate Chris has only just started
15:52on the shortcrust pastry for the pie lid
15:55and the base of the quiche.
15:57Just so much pastry to get together.
16:01Get why, he put me on this duty now.
16:03Winnie knows I've got some big biceps on me,
16:05so I see what he's doing.
16:07On dessert, the sticky toffee pudding may be ready for the oven.
16:11In you go.
16:13But Katie has also promised a pear sponge.
16:16What else to do?
16:17Well, I need to speak to head chef
16:19because he wanted pears but I'm worried about time
16:22and I've never cupped pears.
16:23So maybe you've got other...
16:24I think cherry and almond sponge.
16:26OK, have you got enough cherries?
16:27I've got loads of cherries.
16:28OK, great, so do that.
16:29Thank you.
16:30Go, go, go, go.
16:31They have to be decisive.
16:33That clock is ticking and it's going fast.
16:36Founded in 1150 AD, Coom Abbey has been a monastery,
16:43a home to aristocratic families
16:45and for the last 30 years, a hotel.
16:49And throughout its rich history,
16:51it's hosted lavish banquets for royal visitors, lords and ladies
16:56and now medieval enthusiasts.
16:59Back in the medieval times,
17:01you might have had 16 or 20 courses at a royal banquet.
17:06They would have eaten things like venison, wild boar,
17:10pheasant, root vegetables from the ground.
17:13Luxury items for desserts might be honey, spices.
17:17Food would be always intertwined with entertainment.
17:20Find 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,
17:30they enjoy the entertainment, they enjoy getting dressed up,
17:32they enjoy being immersed in the moment.
17:34Where's the food?
17:36These celebrities have got a massive challenge on their hands,
17:38so what happens in those kitchens today is really important.
17:42But behind the scenes...
17:47One out, everybody!
17:48Jeez!
17:49One out till you move out.
17:51The red team is well behind.
17:53Dawn's trout on croot isn't anywhere near going in the oven.
17:57I thought this was going to be the quick dish to throw together,
18:00but there's nothing you can do to hurry it up.
18:03And while Jamie muddles his way through his first risotto...
18:06Just 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.
18:21Yeah, all right.
18:22There's two people still doing one main course.
18:24So one of you is going to split off onto dessert, is it?
18:27OK.
18:28Because otherwise you're going to run out of time, OK?
18:30It's now starting to get lively.
18:32Dawn's realised that they are running short of time.
18:34Who's doing sticky toffee?
18:36I'm starting the ingredients now.
18:38All right, great.
18:39There has to be priority now.
18:40Desserts need to take priority for a minute, OK?
18:42Yeah.
18:45Over in the blue kitchen, with 45 minutes to go...
18:48Where's the venison pie pudding?
18:50..they've also hit a problem.
18:52It's not even cooked.
18:55Did you not fry it?
18:56Yeah, I fried it for ages.
18:59The meat's not cooked.
19:00Look, it's raw.
19:02The veggies aren't cooked.
19:03What temperature is the oven on?
19:05180.
19:06It's 100.
19:08Anthony's put the pie pudding in the oven,
19:10and the oven was on 100 degrees, not 180,
19:13which means the pie pudding hasn't been cooked.
19:15The pie pudding is now into a pot.
19:17So now you've got to get pastry on top of this,
19:20and you've got to get that in the oven, OK?
19:21Yeah.
19:22What's happened is it's just my timings.
19:24Like, the oven, like, mucked it up for me.
19:28Like, it's just gutted, absolutely gutted, man.
19:31I've let everyone down, so we'll see what happens.
19:35Also struggling with timings is Chris,
19:38whose blue cheese and mushroom quiche
19:40is only just coming together.
19:42Once John appeared, it got stressful.
19:45Still is stressful.
19:47That's the power of the man.
19:49Get that quiche done,
19:50because right now you don't have a quiche.
19:52So, I'm going to get the blue cheese on there now,
19:54and we've got this lovely mix here,
19:56which we're going to get on top.
19:57But, yeah, a lot going on.
19:59A lot going on.
20:00I'm flustered, boys. I'm flustered.
20:01And Chris isn't the only one feeling the pressure.
20:05This is the cherry almond custardy sponge.
20:10I've done a dessert that I've never done before,
20:12so I've kind of been in the dark winging it.
20:14Erm, so I hope it's all right.
20:17Blue team is behind, but the red team is also behind.
20:23I 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 full-scale, medieval chaos.
20:43While disorder reigns in both kitchens,
20:4680 hungry merrymakers are arriving at the banqueting hall.
20:53My friends, welcome to Kuma Beach!
21:03I've been coming here for over 19 years.
21:05Honestly, 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.
21:17When the king moans, generally, it doesn't end well for them.
21:23There are just 30 minutes until service.
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.
21:35A little bit of stress, a little bit of stress.
21:38I'm a singer.
21:39I 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.
21:48It's a lot more.
21:49All right, let's get the sticky toffee, but we need to take it off the list.
21:52So, let's caramelise more fruit.
21:54The red team are in panic mode.
21:56They've realised the time is slipping away.
21:58They're going to ditch sticky toffee pudding.
22:00No one's going to know.
22:02Oh, no!
22:03It 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.
22:20Bye-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!
22:36I 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.
22:41So I thought I'd get it.
22:42That oven's off.
22:43This is off?
22:44That oven's off.
22:45Oh, jeez.
22:46Why are you moving the quiche?
22:47I thought this oven was on.
22:48No, it's off, you galah.
22:51Ten minutes to go!
22:53Ten minutes!
22:55You need to get everything in trays,
22:56because you have to carry all the food over to where you're going to be serving.
23:01How are the tartan's looking?
23:03Let me just check that, sorry.
23:06Tommy'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, plenty meat.
23:15With minutes until service, Alfie checks the pork loins.
23:20Does this look done?
23:23It's not cooked.
23:25We have to get the meat back in the oven.
23:29They just need a tiny little bit more.
23:31Two of them are a bit under.
23:32Last thing you want is, like, undercooked pork.
23:36Three minutes!
23:37Dawn, your first lot of pork will go across,
23:39and somebody's going to have to come back for the 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?
23:59All right, guys, we need to get over there.
24:02Can we have a look to see if it's cooked?
24:04Well, mate, we've got to go.
24:06All right.
24:07I think by the time it's rested, it's going to be absolutely perfect.
24:14Well 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.
24:30Hello, you all look gorgeous.
24:32And this is by far your superior menu for the day.
24:36On the blue team, it may not be superior, but it's made with love and a lot of effort.
24:41Well, someone's got a salad, haven't they?
24:46With 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!
24:58Where are you going?
25:00Are you vegetarian or are you meat?
25:02Meat.
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.
25:17Have a venison pie, please.
25:19Fries popular, I love it.
25:21Another one for you.
25:22Ah, buzzing.
25:25The pastry was flaky but really flavourful.
25:28The venison, a bit of alcohol in there, maybe?
25:30It gave it a bit of a kick.
25:31I really enjoyed it.
25:33I did find it a bit tough in terms of the meat.
25:36But other than that, it was really good.
25:38They made their own pastry, which is good.
25:40The gravy is nice and thick, it's well flavoured.
25:41The venison itself is still a little bit tough.
25:45But then, the vegetables are delicious.
25:48Considering it was almost a disaster, they pulled it back from the brink.
25:52Uh, cod.
25:54Oh, here we go.
25:55Hey, the first cod man!
25:57Yes!
25:59Well done.
26:00Team leader Alan wins cod with a herb crumb, beans, peas, asparagus, and fennel dill and chive sauce.
26:08Do you want some sauce for the fish as well?
26:10Is also starting to tempt some feasters.
26:13In a good flow, I think we've had an early surge in the pie, there's a few people that are trying the cod.
26:18It's really good.
26:20All the crumb and the sauce with it, it's really tasty.
26:23Normally fish can be a bit bland, so with the herbs it sort of takes it to another dimension.
26:28It's a kaleidoscope of different tastes.
26:30This fish is cooked really, really well.
26:33The flavours are great.
26:35That crumb, it's packed with herbs.
26:38The fennel sauce is quite thick, but again, full of herbs.
26:42That is a good plate.
26:43Hi, how are you doing? Would you like some pork?
26:47Yes, please.
26:48A queue was also formed for Alfie and Ashley's roasted pork loin, with crackling, carrot and swede mash, and red wine gravy.
26:57The pork's really popular, because it is so perfect, Alfie.
27:02Right, okay, I'm going to have to watch the portion size now, because the queue is just through the door.
27:07The pork was cooked to perfection, crackling, as crisp as I've ever had, and I would expect a king or a lord would be happy.
27:17The gravy was absolutely delicious, I probably would have had a side glass of that just to go with the meal, to be honest.
27:23It was very tasty, in fact, I'd quite like a second portion.
27:25I tell you what, they've got it right, haven't they?
27:30Yeah.
27:31Juicy moist pork, crackling, Alfie's amazing gravy.
27:36This is a big, hearty, carvery dinner. I 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 good on trout!
27:49Team leader Dawn's trout on croot, with swede and carrot mash, veg, and fennel and herb sauce, is starting to win over the crowds.
27:59It was very, very good. A nice crispy top to it. The vegetables were well seasoned and really well cooked.
28:07It was a delight in the mouth, and the pastry was nice and crisp. It was just delicious.
28:13Pastry is beautiful and thin. The trout is so soft, and 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, but as there are none, I'm going to 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, if anyone would like that.
28:39Yes, that's for you.
28:40It's the red team's pearl barley, mushroom, white wine, and saffron risotto that gets the first order.
28:47I'm not a massive fan, normally, of mushroom, but it was actually just right with the too creamy, with the consumer, like rich, it was snacking out on the screen.
28:54Got the mushroom flavour, but we've also got that creamy, risotto-y texture coming from it. It was honestly delicious.
29:03Nutty pearl barley, woody mushrooms, very, very happy indeed.
29:06It sounded really unappetising, but to get the wine in there, to get the saffron and the rest of the seasoning was inspired.
29:14Any vegetarians or not?
29:17As the queues go down, Chris finally gets some interest in his mushroom and blue cheese quiche with red cabbage slaw.
29:24We're going to eat some venison pie as well on the plate.
29:27Oh, OK.
29:28Pile her up.
29:29They wanted the quiche, but they also wanted a little bit extra, so I was just being generous.
29:33Oh, I am a quiche eater. That's the type of guy I am.
29:39It's very tasty, lovely, savoury pastry.
29:42Really enjoyed it.
29:43I don't normally go for blue cheese, but this is really nice.
29:47Is there any left? Can I have another one?
29:50I'm not sure they ate quiche in the late Middle Ages.
29:53However, Chris has made a quiche that the Women's Institute would be absolutely overjoyed with.
30:01Strong, salty blue cheese, woodiness of mushrooms, great pastry underneath. Good on him.
30:06With savouries finished, it's time for the battle of the puddings.
30:1050 portions. Let's do it. I'll take some sauce.
30:14The mains are all sorted. It's my time to shine with the desserts.
30:22Subject, pudding is served.
30:26Sticky toffee, anybody?
30:28It's busy over here.
30:29Yeah.
30:30Sticky toffee?
30:31Katie's sticky toffee pudding with custard and caramel sauce is an immediate hit among the medieval diners.
30:38You can't go wrong with a bit of custard, can you?
30:42It's absolutely 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.
30:51It's got a really crispy, crunchy top.
30:53But you 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.
31:00She was feeding a crowd.
31:02She needed something that would draw them and it really did.
31:05What's not to like?
31:07While the red team's tarte tarte tarte does steady business, Katie's second almond sponge with cherries and custard is proving popular.
31:16It's very light and very delicious.
31:19The almond gave a nice little crunch on the top.
31:21The almond sponge with the cherries as well, it's 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.
31:32She stepped up to the plate in the semi-finals.
31:35I think it's really delivering on almond and cherry flavours.
31:38I could happily eat the whole bowl and so did dozens of other people.
31:44Over on the red team, Alfie tries a new tactic to sell the final portions of the fig and berry tarte tarte tarte with custard.
31:53We have a better dessert over here, ladies and gentlemen, just come over here.
31:57We really do.
31:58And I'll sing you a song as well.
31:59Now come and try our dessert.
32:11The pastry was really crispy.
32:13The berries in there, fantastic.
32:15The pastry spoke up beautifully.
32:17Really 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.
32:29I really like the flavours.
32:30The natural sweetness of the figs.
32:33The custard is really, really good.
32:35So good, the queens consumed all the custard.
32:38That is very good custard.
32:40Very good custard.
32:44We did it, guys!
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.
32:59Today, to be cooking, serving people from medieval times, you don't do that every day, do you?
33:05So, yeah, I've had a great day.
33:07A 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.
33:29Because very soon we have to make a really tough decision.
33:31Welcome back, celebrities.
33:56Your 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.
34:21I 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 plump.
34:37Okay.
34:39Let'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.
34:50Jamie 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.
34:57So 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, it also slightly fries and it ends up being really, really crispy.
35:34It's a good old fashioned pie crust.
35:39Right, 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, despite the fact I wasn't there to join in.
35:57So lovely to have you back in the MasterChef kitchen.
35:59Thank 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.
36:13Whoa.
36:15Yeah.
36:16This is quite an interesting combination.
36:19There are so many risky elements to what Ginger is doing.
36:23The pastry needs to be thin and crisp.
36:26That 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.
36:38Why would you attempt something like Swiss meringue, which is so difficult?
36:41It's fun to learn to do a new thing and add a little bit of jeopardy to my life. Why not?
36:46The meringue for me is the biggest concern.
36:48If 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.
37:01Oh, look at this.
37:10Chris, you're butchering a bird there.
37:13Yeah, this is the partridge bird and I've got a pheasant here as well.
37:16So we're having a nice game pie today.
37:18So this is almost like, reminds me of a home, it'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.
37:31The game 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.
37:56It was something I grew up eating as a kid.
37:58My mum used to mix up the corned beef with the mashed potatoes and bake it with cheese on top.
38:03And it was, it was beautiful.
38:07My mum, she's 92 and she raised nine children and fed us all very well.
38:13So 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, traditional East London food.
38:57So it's a posh version of that.
38:59So you have got a ham, celeriac and tarragon pie with sumac mash and mustard and parsley sauce.
39:10I love how you push yourself.
39:12Look, I think there's, there's a pie and then there's a pie.
39:14And I really wanted to make something special.
39:19Don'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.
39:28We'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.
39:46And so if I mess it up, I'll be devastated.
39:48But I'm so excited.
39:49I think, I think it's going to go well.
39:53Celebrities, you are halfway.
39:55The biggest challenge of my pie today is I don't know if any of it is going to work.
39:59I'm trying to bring my Caribbean roots to pie making, but it's not a tried, tested and proven recipe.
40:06It's something I have literally made up.
40:10I've just gone for a curry goat pie.
40:12Now that to me looks like lamb, not goat.
40:14Yeah.
40:15So what you're doing is the idea of curry goat, but you're using lamb instead.
40:19Yeah.
40:20I mean, I wanted to cook curry goat, but I didn't have enough time to get it cooked.
40:25He wants the lamb to take on the flavor of curry goat.
40:28That means it's got to be spiced really, really heavily.
40:30There needs to be a good amount of curry sauce around that lamb.
40:33How many times have you made a pie in your life, Ashley?
40:36Erm, it'll be one today.
40:48Anthony, what is cooking today?
40:50A pear tart with cherry and amaretto compote with ginger-infused clotted cream.
40:55So is the pear sitting in a sponge?
40:58It's in an almond sort of frangipan sort of vibe.
41:02Yeah.
41:03Because I've always struggled up and down with weight, so 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,
41:23goes into the sweetcrust pastry case.
41:26Pears go across the top of the frangipan.
41:28That could be absolutely delicious.
41:31But frangipan is quite dense.
41:34He's got to make sure that frangipan is cooked all the way through.
41:41As 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 panchetta 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,
42:08but chicken, leek, panchetta, flannel bacon, obviously leeks are synonymous for whales.
42:14I'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 tartartan.
42:28An upside-down pie.
42:30Yeah.
42:31Well, it's a French pie.
42:32I 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 tartartan, big pieces of apple, puff pastry across the top,
42:47and as it's hot, the puff pastry puffs up like a pillow.
42:50This 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 it?
43:05I'm nervous, but I'm just going to keep calm and do what I do best, which is desserts.
43:12Come 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.
43:23Mmm, I don't know.
43:25I think it's all right.
43:28Just got to get it all put together and then I'll be fine.
43:35Ooh!
43:36It's cooking and we are moving and shaking.
43:40Oh, stressful, mate.
43:41Yeah?
43:42Yeah.
43:43Looks good, though.
43:44You have just five minutes, everybody.
43:45Five minutes left.
43:52I think that's bloody perfect.
44:00Those look amazing.
44:01Oh, shut up, pal.
44:03Still time to drop off.
44:05Quick on a plate, please.
44:06Literally, you've got 60 seconds.
44:07Come on.
44:08Let's go.
44:09That's it, celebs.
44:10Time's up.
44:11Thank you.
44:12Okay.
44:13Like, no matter how much you practice, it's still always awful.
44:17Jamie, come on.
44:18Come on.
44:19Come on, Jamie.
44:20It's like standing in front of the headmaster and headmistress at school.
44:22That's exactly what we were hoping for.
44:23First up is Jamie, who's made a beef stroganoff pie with chimichurri sauce and corn ribs.
44:37Jamie, you've made lard pastry.
44:38Jamie, you've made lard pastry.
44:40It's a great classic pastry.
44:41That's fantastic result.
44:42Your steak is tender and melt in your mouth.
44:43I love the little bits of mushroom through the whole thing.
44:44I've definitely got the flavour of beef stroganoff.
44:45It's a great classic pastry.
44:46I love the chimichurri.
44:47To cut through the beefiness with this sharp, you've made a beef stroganoff pie with chimichurri
44:48sauce and corn ribs.
44:53Jamie, 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 vinegariness.
45:17The ribs, I love them as a side.
45:20This is really lovely cooking.
45:22Thank you.
45:23Thank you.
45:25They really liked it, so hopefully, you know, we've done enough to go through.
45:30We'll have to wait and see.
45:33Next to serve is Dawn.
45:35Inspired by her East End grandparents and traditional pie mash and liquor,
45:40she's made a gammon, mustard, celeriac and tarragon petivier,
45:44served with sumac mash, peas and parsley sauce.
45:55Dawn.
45:57Mm-hmm.
45:58Ice.
45:59Thank you.
46:00Puffed pastry, lovely and flaky and crispy.
46:03A ferocious amount of mustard in there with that sort of salty gammon.
46:06The woodiness of celery acts, wonderful.
46:08Great sauce.
46:09Rich, creamy, full of parsley.
46:11Delicious.
46:12I'd pay money for it.
46:13Thank you.
46:15Outstanding.
46:17I 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.
46:26Thank you.
46:27I'm so happy.
46:32Oh, my God.
46:33I feel like I brought me to old school East End.
46:37I think my Nana and Pop would have enjoyed the pie.
46:40Having grown up on a farm surrounded by game,
46:43Chris has made a pheasant, partridge and bacon suet pastry pie
46:48with honey-roasted carrots and parsnips
46:50and a port and redcurrant jelly gravy.
46:53I think the game inside the pie is quite tough.
47:00Yeah.
47:01I do like your pastry, though.
47:02It's not perfect.
47:04It doesn't even cover the whole of the pie.
47:07I know.
47:08But not a bad effort.
47:12I've got a few problems.
47:13I'm sorry.
47:14Yeah, that's fine.
47:15The sauce is really sweet.
47:17It is the flavour of sweet port thinking with corn flour.
47:20And there's not enough filling in the pie.
47:22And the pastry is almost like a cheese cracker rather than it being a pie top.
47:26But your veg are cooked really beautifully.
47:29I like those.
47:30Thanks.
47:33Bit deflated.
47:35I went in there, I thought pies were easier than that.
47:37But hey-o, we tried.
47:39We soldier on, as they say.
47:41Inspired by his mum's corned beef hash,
47:44Alfie's shortcrust pie is filled with corned and salt beef,
47:48potato, cauliflower and blue cheese,
47:51with buttered radishes and onion gravy.
47:58This is just extraordinary.
48:00It has all the taste of corned beef hash when I was a little girl.
48:06There's lots of lovely creamy potato in there.
48:09And then the richness of a blue cheese.
48:12I love the gravy.
48:13It's a really beautiful pie.
48:16Honestly, best thing you've cooked in the competition.
48:19Oh, wow.
48:20Go and open yourself a pie shop, my friend.
48:22Thank you.
48:23That is fantastic with a capital F.
48:28I was blown away by that.
48:30Quite emotional, actually.
48:31I think my mum would be very proud of it.
48:33Yeah.
48:34And I'll make it for her next time I go home.
48:38As a nod to his Caribbean heritage
48:40and his love of curried goat,
48:42Ashley is serving a curried lamb shortcrust pie
48:45with whisky gravy and fruity coleslaw.
48:48Lovely thickness of pastry surrounding the whole pie.
48:55Inside there you've got really wonderful tender pieces of lamb.
48:59You marinate that lamb and you've got that sort of
49:02reminiscence of curry goat.
49:03But those spices definitely need to be cooked out more.
49:06They're just sort of powdery rather than being rich and fragrant.
49:09Yeah.
49:10I probably got the soggier pie.
49:13So my pastry maybe wasn't as crisp.
49:16But the gravy is rich, nicely scented.
49:20I love the slaw.
49:23That is heaven.
49:26To be honest, I'm glad that's over.
49:28It could have been better, but it definitely could have been a lot worse.
49:31So let's see if it's enough to get me through.
49:33Alan Wynne has made a chicken, leek and pancetta shortcrust pastry pie,
49:39served with tender stem broccoli and crispy pancetta
49:43and a chicken and pancetta gravy.
49:45Alan Wynne, you've created a pie that if I was in an expensive bakery
49:57I'd part with a large amount of money for.
50:00It's beautiful, glossy, the chicken is wonderful,
50:04but plenty of lovely rich leek.
50:07I think the broccoli's ended up a bit limp,
50:09but the star of the show is the pie and it's a very good one.
50:12Fantastic crust, wonderful filling.
50:16This is crowd-pleasing, fantastic food
50:19with real elegance and sophistication.
50:21Thank you very much.
50:25Yeah, feeling good.
50:27The brief was a pie, I got a pie out there
50:29and yeah, I'm pleased with that.
50:34Ginger's sweet pie is filled with rhubarb and raspberry curd
50:38and topped with Swiss meringue,
50:41served with watermelon and herb salad
50:44and sweet basil pesto.
50:51I've got to say to you, Ginger, I was really concerned about this,
50:56but you made Swiss meringue and it's beautiful,
50:59it's holed up really nicely, almost like soft marshmallow.
51:03Your pastry thin and crispy on the bottom,
51:06inside there that curd which is sharp with raspberries and rhubarb.
51:11It's unusual, technically really challenging and I really like it.
51:16Thank you.
51:17You've made this pesto and it really looks like a chunky savoury pesto,
51:22but it's not, it's sweet and there's mint.
51:24I love that you've put the watermelon into little balls.
51:27It's just a real feast for the senses.
51:31That challenge really, really took every bit of energy that I had left in my body
51:37after not being well this week.
51:39But I'm just so relieved.
51:42Bed, immediate bed.
51:44Immediate bed.
51:48Anthony is serving a poached pear and frangipan sweet shortcrust pie
51:53with 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
52:18and it would have cooked all the way through.
52:20These big, boozy cherries are just a joy.
52:24The cream definitely could have done with more of a whack of ginger.
52:28The pie itself, it's not perfect, you know that,
52:32but it's wholly edible.
52:37I'm very disappointed.
52:39It was the pear, it was just plonked on,
52:41but it is what it is.
52:43Well done. It's hard, isn't it? Wow.
52:45Finally, it's Katie.
52:49Inspired by her love of French pastries,
52:52she's made apple tartatin,
52:54served with almond and vanilla creme fraiche,
52:57crisp apple slice and caramel sauce.
53:01Your rough puff pastry is lovely and crumbly,
53:08almost like shortbread crumbly.
53:11And your caramel sauce, you bottle that and sell that,
53:14really lovely warmth in the back of my throat.
53:16My issue here is that the apples have disappeared.
53:19Yeah.
53:20Yeah.
53:21They've kind of gone.
53:22Mm.
53:23And I've got myself a caramel pie.
53:26There are lovely things on this plate.
53:28That almond cream is inspired.
53:31It does look really messy,
53:34but somewhere underneath all this chaos is a good tart tartan.
53:39It's always chaos, isn't it, Grace?
53:41Yeah, it is. There's always chaos.
53:43I'm a little bit gutted about the apples, I'm not going to lie,
53:48and the presentation, but it tasted good
53:52and that's what desserts are all about.
53:58An extraordinary start to the semi-finals.
54:00Nine very different pies, each with a different story.
54:04Fascinating.
54:05Well done, everyone.
54:06Well done, guys.
54:07It's hard work, isn't it? Pastry is hard work.
54:11We had some absolutely delicious pies.
54:14Dawn, Alan Wynn, Ginger, Jamie and Alfie all going through the next round.
54:26Don't you feel like the competition just really stepped up?
54:29Every time you cook it, it's like being in battle, isn't it?
54:32Yeah.
54:33It is, isn't it?
54:34That gives us five through to the next round.
54:36We've only got two places left.
54:38This is incredibly tough.
54:40So, I am really hungry to stay in the competition.
54:45Yeah, I'm getting my confidence.
54:47I'm just kind of running with it.
54:49We'll see.
54:50Because I know I'm so much better than that,
54:53it would be quite a disappointing way to end the journey.
54:56What am I doing? Why am I doing it?
54:59I don't know, but I absolutely love it.
55:02And if I got through, I'd be really happy.
55:06I want to keep learning.
55:08I want that thumbs up from John and Grace.
55:11If I stay, I will keep pushing forward.
55:14Good luck, guys.
55:17Celebrities, a decision has been made.
55:30The first celebrity leaving us...
55:34is Chris.
55:35Yeah.
55:36Chris, thank you so very much indeed.
55:37Well done, Chris.
55:38Thank you, Chris.
55:39See you later.
55:40Thank you.
55:41See you later.
55:42Bye-bye.
55:43Bye-bye.
55:44Bye-bye.
55:45Bye-bye.
55:46Bye-bye.
55:47Bye-bye.
55:48Bye-bye.
55:49Bye-bye.
55:50Bye-bye.
55:51The second celebrity leaving us...
55:59is Anthony.
56:01Anthony, I'm so sorry.
56:03Love you all.
56:05Thank you, Anthony.
56:06Thank you, Grace.
56:07Thank you, John.
56:08Thank you.
56:09Bye, loves.
56:11Bye, loves.
56:13I knew it was my time to go today.
56:15Everyone was just unbelievable.
56:18Can't cry about it.
56:20I've had a brilliant time.
56:22It's a shame that my journey's ended today.
56:26I'm obviously sad to be going home,
56:28but to be honest, probably expected.
56:31I've learnt so much.
56:33It's been great fun.
56:34It's been an amazing experience.
56:36And then there were seven!
56:38Come on, come on.
56:39Come on.
56:40Come on.
56:41Come on.
56:42Come on.
56:43Come on.
56:44Come on.
56:45Come on.
56:46Come on.
56:47God.
56:48I never thought I'd be studier,
56:49saying I'm in the final seven of MasterChef,
56:51I'll be honest.
56:52But I'm still standing.
56:54I'm absolutely over the moon.
56:57I'm going to have to bring my A game, I think.
56:59And hopefully, you know,
57:01the other guys have an off day.
57:03There's definitely more to come.
57:06I'm going to come back bigger, better, stronger,
57:08harder, faster, all of those things.
57:14Next time, the pressure reaches new heights.
57:19As the celebrities take on the recipes
57:21of one of the country's most iconic Italian chefs.
57:25Hallelujah, we've done it.
57:28Before battling for a place in the final six.
57:32I love it, I love it, I love it.
57:35I love it, I love it.
57:37essa You must remember the killer of someone who loves Him.
57:38I was with the sl golden sesleri and you shall see you.
57:40You may not be about to come back and see you.
57:41I'm not standing up and see you again.
57:42I love it.
57:43If you don't expect to go back again.
57:44If you feel happy, please, I need this.
57:45If you believe you've lived in the light,
57:46will find yours?
57:47I love you.
57:48As am I.
57:49I love you...
57:50If you're avening the spirit,
57:51I love you better know.
57:52Wahoo
57:53and blankets are friendly.
57:55You need to beheticty for luxury.
Be the first to comment