Celebrity Masterchef - Season 20 Episode 08
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00:00These have taken on the challenge to become Masterchef champion
00:05The competition's tough, but I'm up for the challenge
00:08So I'm not a chef. I'm a singer, but I really am up in front. That's the main thing
00:13Tonight they're back to continue their quest as they face two demanding challenges
00:20Battling it out for a place in the quarterfinal
00:23Fire let's kick off time isn't it? Hopefully don't drop the ball
00:27I've got to fight for a place to stay in the competition, but I'm just gonna have fun with it
00:32My eyes are struggling. I feel like I'm going to battle and I'm ready to bring it on
00:37Five fantastic celebrity cooks. It's been smiles. It's been laughter, but now we want to see a little bit more
00:44We're going to really see what makes them tick behind those stoves. Do we have a future cooking stuff?
00:57Welcome back to the Masterchef kitchen you five have shown us some great cooking so far
01:15We definitely want you to have fun here, but we also
01:19need you to become better cooks and the best way to learn that is from an expert
01:27So we've invited a special guest
01:32Please welcome
01:34Masterchef finalist who's published two cookbooks
01:41Alexina Anatoly
01:43Alexina grew up in South London and developed a love of food from an early age
01:54I've enjoyed cooking since I was a tiny little toddler making cakes with my mom in the kitchen
02:00My whole family is obsessed with food
02:03After studying English at Cambridge University
02:07Alexina spent a decade working in finance
02:10Before deciding to pursue her dream of a career in food
02:16She entered the Masterchef competition in 2021
02:21Where she made it all the way to the final
02:24I'm a master chef. You've got to make an impact in a really short space of time
02:28I realized that the best way that I could do that is by going down the bold flavor route and pairing something slightly unexpected together
02:35There's nothing subtle about you is there?
02:37And that's something that I've sort of taken with me ever since
02:42In her latest cookbook
02:44Alexina's bold dishes explore bitter flavors
02:48Out of the five tastes
02:50Bitterness is the one that people are most scared of
02:54Bitterness exists on this sort of balance or precipice between pleasure and disgust
02:59But bitterness is actually key to what makes food delicious and moorish
03:05I'm on a mission to make the world fall in love with bitterness
03:10I've given you five of my favorite recipes
03:13This is about learning how to balance flavor
03:16There is bitterness in every single one of these dishes and you have to keep that business under control to create something delicious
03:26One hour 30 minutes
03:28Let's go
03:32Even though they're celebrities I haven't made it easy on them
03:35These recipes are quite involved and there's definitely some things that can go wrong
03:42I've never ever cooked anything to this degree before it is absolutely frightening
03:49I would love the celebrities to learn about flavor flavor comes before anything
03:54Don't panic don't panic they are going to have to work really hard in the time to get it all done
04:02I don't envy them
04:04I very rarely follow recipes because I very rarely cook so wish me luck
04:17There's no way to do this without it looking awkward and uncomfortable i'm sorry
04:21Ashley kane tv personality and ultra athlete
04:28his cooking is about family history heritage emotion
04:34Ashley has been given a bavette steak dish
04:37and will have the challenge of controlling the balance of two different bitter elements
04:43one comes from the char on the outside of the bavette steak and the other place is that
04:47chocolate espresso butter which is a little bit spicy smoky a little bit bitter but also kind of
04:53indulgent and just gives a bit of added richness to the dish
04:57well how do you feel about making a dressing made from coffee and chili to me if i'm honest it doesn't
05:03make sense yeah but i've never played by the rules so it sounds like it could be a bit of me i'm down to try it
05:10when you cook bavette it needs to be cooked perfectly and not chewy and not tough what
05:17Ashley's going to do now is tenderize that piece of meat salt the steak very very well and leave it for
05:24at least 40 minutes i'm really bad at following rules but you know for the purpose of this challenge
05:31i'm gonna try my best i cooked this cut of meat in the final of masterchef oh wow and i remember
05:38john saying i don't like this cut and i said you just got to cook it right
05:47hopefully this will open my eyes to something a little bit new
05:50it's being served with melting tomatoes whereby there's little cherry tomatoes with onions and lots
05:56and lots of paprika together to make a lovely smoky sauce they're really soft and unctuous and they
06:03give a bit of color and acidity and brightness to the dish oh that smells delicious before coming
06:11into this competition i was so nervous about my ability to cook but i think the longer that this
06:16goes on the more determined i am to do well i'm not panicking i'm just gonna stick to this recipe
06:28like no tomorrow jody ounsley known as fury from the gladiators what worries me is that she's quite a
06:37fussy eater a carrot i don't like it the only thing that's brought a joy so far has been sweet things
06:43but you can't make puddings all the way this is a whole big learning curve for me so i can always
06:51get better i'm all about just cracking on and see what happens i hate the smell of parsley it's already
07:01jody has got pork and cranberry meatballs a mustard sauce caramelized cabbage and chips although it sounds
07:11ordinary it sounds every day there's lots of technique here i'm gonna be an old dear i'm on
07:16that 15 grams is inspired by swedish meatballs typically that would be served with like a lingonberry
07:24jam on the side but instead what we've got is fresh cranberries with their bitter tartness and then you've
07:30got a caramelized cabbage again we're bringing char in which adds a little bit of bitterness and all
07:34together it's just a really comforting plate of food the pork meatball themselves need to be quite
07:40generous flavored with lots of parsley breadcrumbs onions i don't know what i'm doing but i'm trying
07:45my best jody how are you feeling about it i'm terrified i am actually terrified but uh this is
07:53good it's really pushing me out my comfort zone it's important that you get that meatball mix ready
07:57and then you've got to form them so you've got to leave enough time to do that cook them so there's
08:02actually quite a lot to do okay time's gonna be tight gonna be tight so push on
08:09i hate touching me
08:13she's making something she's heard of before it's meatballs
08:19i just feel like there's a lot to do there's something about this that's really shook her
08:24each meatball that jody has to make then needs to be implanted with a whole cranberry
08:32so you just put one of them in the middle yeah can you imagine like a scotch egg oh yeah i love scotch
08:37eggs as well yeah so it's like think of that as the egg in the middle of the meat then you close it up
08:42and then four minutes yeah that is it's just i feel like there's 100 fins to do that's 15 minutes gone
08:54noreen khan stand-up comedian and radio presenter she loves the spices of india
09:00it's the food that she grew up with and she's a vegetarian she understands flavor
09:06but technique for me is the question oh no i'm definitely not relaxed about this i know
09:16i've got a lot to prove this is going to be my chance now to show them i can cook
09:22well i feel like i've got so many more ingredients than everyone else i'm trusting the process here
09:27noreen is in charge of alexina's take on a mexican staple inspired by her travels the charred mushroom
09:38tacos with avocado crema and grapefruit salsa is one of my favorite dishes mexican food is incredible
09:47has quite a lot of bitter flavor like there's chocolate in some of the sauces with this dish
09:53bitterness is coming from the char and the mushrooms and also the grapefruit in the salsa
09:59it's like a party in your mouth i like eating mexican food but i very rarely cook it a taco shell
10:06wonderful thing we buy lots of them in supermarkets everybody thinks they're really easy they are hard
10:12to get right it's easy for the dough to be too dry or too wet you've got to get it just right so that
10:18you can press the tacos out correctly never made tacos before this is the first time for everything
10:25well i've done my dough that's great perfect it needs to sit for half an hour yeah i've got my timer
10:30on love it you're so organized i've done that bit so we'll see i think one of the trickiest parts is
10:37getting good color on the mushrooms they need to be really charred and intensely cooked this is like all
10:45alien to me it's alien noreen is a whiz with south asian flavors but this is mexico she's clearly out of
10:54her comfort zone a lot of the aunties watching this if they don't like my cooking they'll be like
10:58sending no marriage proposals alfie seems to love the food of italy alfie understands really good tasty food
11:11but i think now he can actually afford to push himself a little bit more desserts are my downfall
11:18i can't do desserts i think i'm more of an instinctive cook than following a recipe when i
11:24see cream and sugar i just panic alfie will have to face his pudding nemesis with alexina's version of
11:31a classic retro dessert pineapple upside down cake with roasted walnut custard i don't do cakes this is one of
11:40my weaknesses this is not a simple cake and custard situation there's licorice in there there's rum
11:47there's pineapple there's roasted walnuts these are quite bold flavors and they need to be balanced
11:53it's a bit dangerous but i love it alfie's first got to cook all that pineapple but also with caramel
12:01make it lovely and rich put that into the bottom of a cake tin make a cake mix put the cake mix across the
12:06top alfie's got a lot of technique here alfie hello hello how do you feel about bitter flavors
12:13licorice is really good for the voice for singing voice yeah really yeah i drink a lot of licorice tea
12:19so this cake is good for you basically absolutely yeah i'm not very good at doing cakes my disaster
12:24my history with making cakes goes back to my daughter's birthday party i'd grilled some sardines in
12:32an oven and then i decided to make her a birthday cake in the same oven and she took a bite out of
12:38the cake and said it tastes like fish 35 minutes gone you have just 55 minutes left
12:51oh it's leaking sorry need some help alfie has made the caramel and put it into an online tin it started to
12:59escape from the sides i'm going a bit of a mess right now and i don't know what to do okay breathe
13:06it's just a cake all right it's actually gonna be fine
13:14alan win jones world-class rugby star and he's got great technique but when it comes to cooking
13:20why is he so delicate he understands flavor but he seems to be shy of it i want him to be as bold with
13:27flavor as he is in a scrum i still got bold flavors ringing in my ears so i'm gonna keep chasing the
13:34flavors he can't afford to be subtle with the dessert designed to pack a real punch inspired by one of
13:41alexina's favorite cocktails two very classic ideas a pavlova married with the flavors of a negroni
13:50a negroni is made with a really bitter liqueur and it's really really strong and it's a bit of an
13:56acquired taste the flavors in here are punchy grapefruit zest in the meringue a seville orange
14:03curd and then a bitter aperitif and grapefruit caramel over the top the challenge is going to be
14:09getting the proportions right because bitterness in it can really quickly overwhelm
14:13pavlova a lovely crusted meringue whereby the shell is crispy on the outside and the inside needs to
14:20be marshmallow meringue in such a short space of time is really difficult so they have to make sure
14:28the sugar's melted into that egg white properly
14:35do you like a pavlova yeah do you like a negroni yes i do like a negroni happy days
14:39it's like a negroni what you're gonna have to contend with here is temperature everything's
14:44gonna have to be cold when you put it together if there's any heat left over in the meringues
14:48or in the caramel it's gonna melt the cream okay
14:54oh wow use a scoop for it yeah so you do maybe like that probably a two and then what you want to
15:02do is get a spoon like this to make the world exactly i don't know if this is the right size maybe
15:07yeah do you like that so like an eye socket yeah the pavlovas themselves alan win's got to get the
15:15right shape there we go oh come on now buddy bly ball do you have a name for this one which one this
15:21one it looks like a little bird yeah he's going to grow to be the size of him one day well we call
15:25that one john and this one can be aloe in right so this is the moment of truth now
15:34cook too long and they'll go too dark not cook long enough we won't get that lovely texture of that
15:41marshmallow we've got 45 minutes left we are halfway on her meatball dish jody is concerned she's
15:51falling behind i'm worried about time jody is definitely up against it she's got to finish
15:58the mustard sauce she's got to get that cabbage cooked she's got to get the fries cooked quite a lot
16:02of process and different elements in her dish i think that is maybe a little bit overwhelming but it's
16:08fine i'll get it done the main thing for her is getting those meatballs cooked they need time to rest
16:15oh no breaking apart i'll just squish it together the caramelized cabbage actually it's really
16:25important that you get some decent caramelization on the outside which adds a little bit of bitterness
16:33god i'm not the greatest at multitasking
16:37noreen's also feeling the pressure
16:40noreen has never made a taco before let's see what happens now tacos are a very tricky thing let's
16:48see oh oh my god oh just sort of impressed that they're coming out a little bit taco looking too
16:58thick we've got a spare tire too thin then the taco shell is going to fall apart it's good workout for
17:05the arms is not noreen's first time making tacos and they turned out beautifully it looks great i hope
17:12it tastes great as well her tacos a success noreen can focus on the accompaniments we've got grapefruit
17:19salsa it's also bringing freshness and acidity and that is so great to cut through all the spiciness of
17:26the mushrooms it's delicious you've now got under half an hour we need to pick up speed
17:35ashley's bovet steak is almost tenderized and he's working on a corn polenta side
17:46that polenta it should hold up on the plate and be almost that creamy texture but it should be rich
17:52in flavor i'm getting caught in the crossfire with this polenta the planters fighting back
17:57pan the success of his dish will rest upon ashley's precise cooking of the bavette steak
18:06we want the state to be charred on the outside and a river of pink running through the center
18:10super important to cut the bavette against the grain if you don't it will be really chewy the amount of
18:16detail in the process is absolutely insane after it seeped out of the cake tin alfie's had to remake the
18:24caramel to go on top of the pineapple before he can add the batter has that got the baking powder
18:31great perfect so that needs to go in there there we go that's looking like a cake batter now isn't it
18:40and he's racing to get the upside down cake into the oven
18:45alfie got the cake in a little late so we'll see if that's cooked with the cake finally baking he can
18:52turn his attention to its accompaniment i've had bad days
18:59that roasted walnut custard requires you to make a walnut butter first that you then incorporate
19:05into a creme anglaise walnuts of course is a bitter nut so there's just different levels of flavor
19:12happening i'm shaking like a leaf so that's 15 minutes to go some of you needs to start winding this up
19:22across the kitchen alan wins focusing on his negroni pavlova toppings
19:32stop staring it sorry it's like being a it's like being at home
19:38he's got a seville orange curd seville orange being really sharp and quite sour lovely silky and
19:45smooth but it should be quite thick almost the thickness of jam why am i stressing
19:54a grapefruit caramel flavored with a bitter liqueur if that starts to crystallize it's gonna have to
20:00start all over again when you do a wet caramel like this um you can't stir it uh okay if you do a dry
20:08caramel yeah i got you can stir it isn't there just one caramel there isn't i'm so sorry start again
20:14yeah you'll be good i was just testing to see whether alex zina knew the uh recipe take two
20:23so that's 10 minutes left time is ticking
20:28i'm worried about everything but we'll make it work
20:32it'll be fine how do i plate this on mushrooms in the middle avocado crema yeah spoonful mushrooms
20:38and then the salsa and the spring and the um sprinkling of these on top
20:45so i think it's got to be the other way up yeah take that off
20:48oh that looks like it's about to looks like it's what looks like it's about to go everywhere okay
20:56what's happened it's undercooked i didn't get it in in time okay can we rescue any part of it i'm
21:02going to try and present it as best i possibly can for you oh no celebrities you got three minutes
21:08why are you so serious are we all done i'm quitting this date
21:18there we go great i think they're all right
21:2860 seconds that's it give us what you got
21:30ashley yeah we need the song plates now my friend yeah
21:44that's it time's up all done step away from your benches
21:59to slice of me mush no i didn't have anything you make but thank you very much that's all right
22:06ashley come up
22:09reality star ashley has cooked alexina's charred bavette steak with paprika and onion melting tomatoes
22:18on a bed of polenta and finished with a bitter chipotle espresso butter
22:29hot sauce
22:34i love the way you've cooked the buffet it's got a good char on the outside
22:38and you've also cut it across the grain so it's not chewy or too tough
22:42i'm really impressed you've done a great job thank you this is a really beautiful plate of food
22:51that coffee you've really nailed that it's bitter but it's delicious but what i love the most
22:57is the polenta you've got so much flavor this hangs together really really beautifully
23:04you've got sweet tomatoes then going to that real warmth coming from those spices which you've roasted
23:09really really well this is about balance about sophistication and about being daring and you've
23:16done exactly that thank you i didn't know what anything was when i received the recipe and i'm so
23:23grateful that i stuck it out because i'm learning and i'm actually getting better jody come up
23:32gladiator jody has cooked pork and cranberry meatballs
23:36served with a mustard sauce along with caramelized hispy cabbage and chips
23:54when it comes to the meatballs they actually taste really good and there's that nice cranberry
23:58bitterness and sharpness cutting through the pork what you needed to do was just cut everything a lot
24:03finer it's big chunks in there and that's what's causing them to kind of fall apart cabbage all you
24:09needed was to just get a bit more caramelization on there in the pan this dish really suffered from
24:16the fact that at one point you just became really frozen by everything that needed to be done however
24:23you can make me some more of these chips anyway we've got some great flavors here we've got some issues
24:29with technique your mustard sauce you've cooked it so much it's gone too thick and it's come a bit too
24:35claggy and heavy underneath there you were poaching that recipe i think was probably like a contender
24:41approaching gladiator i mean the fear in your eyes don't be scared of it thanks jody thank you
24:51i'm feeling a bit gutted because that one great but to be honest i thought it was going to be a lot worse
24:57on that noreen comedian noreen has made alexina's corn tacos topped with charred spiced oyster mushrooms
25:07and an avocado coconut and green chili crema accompanied by a grapefruit cucumber and radish salsa
25:14this is your first ever taco ever it's lovely it's extraordinary there's green chili there's cayenne
25:30i love that as you eat this the heat just builds and builds the roasted corn tacos are great perfect size
25:39perfectly pressed the oyster mushrooms have crispiness which is what you wanted a really great job well
25:46done thank you talk about bitterness and sweetness and how these things marry together i think it's a great
25:53dish working with quite a complex recipe you're just panicking thinking gosh i'm only on number eight and
26:00this has got 16 parts so i'm quite impressed with myself alfie come and talk to us okay
26:12singer alfie has made alexina's take on an upside down cake with licorice rum and caramelized pineapple
26:19the caramelized pineapple i'm getting that lovely spicy slightly bittersweet licorice flavor in the
26:38background i'm also getting bitterness from the rum look it didn't go perfectly but actually the flavors
26:45that are on the plate are delicious the people dining don't need to know your original plan
26:52and what you salvaged as you can see i've eaten it in huge chunks it's a delicious toffee sweet
27:00licorice slightly bitter cake with a boozy slice a very nice pineapple did you get it right did you get
27:09it wrong if we don't mind it tastes great and the texture of the cake is like ginger cake
27:15slightly soggy and soft but crispy on the outside with that really beautiful bittersweet caramel
27:21and i really like that with my cake you've given me a walnut milkshake thank you very much indeed
27:26it's way too thin yeah but the bittersweet of roasted walnuts through that is delicious thank you so
27:33much thank you i've learned when things go wrong do your best you can what was on the plate did taste okay
27:40so i'm grateful for that alan wynn up last rugby legend alan wynn has made individual negroni pavlovas
27:52topped with vanilla chantilly cream fresh grapefruit a seville orange curd and a bitter liqueur and grapefruit
28:01caramel
28:13a nice crunchy outside on the pavlova and then it's marshmallow inside
28:18soville orange curd it tastes great just wanted the caramel to be a little bit thicker so you get
28:26that hit of the bitter aperitif that's in there but i think you've done really really well thank you
28:32there is the distinct flavor of the negroni lovely bitterness from that grapefruit going with that
28:37sweet chantilly cream it's great for me this is extraordinary a real whirlwind of sweet and sour and
28:48delicate and crunchy this is a difficult thing to pull off yeah thank you
28:53i tried to employ more flavor today john wanted me to be bold so i put a bit of extra in there for him
29:00i'm just happy that he enjoyed it
29:04that was not an easy challenge you all did me proud well done
29:08alexina how is that watching your recipes being made by the celebs i feel like it's a full circle
29:23moment to have been on this show as a contestant i hope they learned something thanks alexander see
29:28you later did anyone else find that really hard i thought it was made to be easier with the recipes
29:34i think i win the prize for the dirtiest apron well done that was quite the experience there was panic
29:43there was chaos but i do think they learned lessons along the way what they do next really counts
29:50now you're back to cooking your own creations you've got a brief to cook for us your idea of a dinner party
30:09two courses a main course a dessert one hour you are all cooking for a place in a quarter-final
30:16give it everything you've got sadly one of you will be going home let's go
30:27this isn't a wet wednesday night dinner i want to feel like i'm a big deal around at their house
30:33this is about being grand and showing off this is a dinner party after all it's got to be special
30:40i'm feeling a lot calmer the last few challenges i've been a headless chicken running all over the
30:46place right now it's all the playful i'm going to keep a smile on my face try not to let the pressure
30:52get to me
30:56i've put my best earrings on i'm here for dinner no need to dress up to come around our house you know
31:01but now i think i want to do something relatively simple a classic sea bass with fennel sauce and then
31:06a lemon cheesecake a sea bass i'm not very good at catching it but i'm better at eating it
31:13living on the coast in gower i've got a few friends that'll always drop off a few silver bars
31:18as they call them after a good day's haul piece of sea bass it's going to take only minutes to cook
31:25otherwise it will start to dry out lovely flaky soft bits of fish is what we're looking for
31:30and a fennel sauce is that a normal thing in alan wind's house removal on the coast there's a lot
31:35of wild fennel the smells of home fennel is a bulb it's quite fibrous he needs to extract lots
31:42and lots of flavor from that and then he's gonna add some white wine really makes the sauce itself
31:48quite rich that's what we want bold flavors ah i don't know twice now rushing then we've got crushed
31:56new potatoes and some asparagus tried lots on dessert we're being promised a lemon cheesecake
32:02with a raspberry sauce we want a lovely soft creamy cheesecake the biscuit base being crumbly not too
32:09hard and the raspberry sauce tasting of raspberries who's coming to this dinner party they'll have to
32:16sell the welsh great phil bennett sir gareth edwards they know good food and definitely have some good
32:20stories to tell and people with big appetites oh accomplished appetites i think so yeah
32:31i think that's pretty much done there's a kind of pressure here because i'm wanting to bring my
32:36heritage into this you're having a regal dish tonight the vegetable divani handy this apparently was made
32:45for the royals it was pulled out on special occasions okay so it's not your average curry
32:49because it's got a special cashew nut sauce it will also have cream in there i feel honored already
32:56but if i'm on master chef i can't just make an average curry whether it turns out regal will be another
33:01thing big array of spice in there including cashmere chili slightly spicy hot but really smoky
33:10noreen's got little tiny bits of cauliflower and beans going in there oh gosh gosh gosh just hope
33:18they're not going to be overcooked this is a family no it's not even my family will be like what are you
33:24cooking noreen we've never seen you make that before what's going with it just so you'll get some
33:30buttered rotis if i have enough time oh my god i don't know how my roti i'm going to come out
33:35oh can i just apologize in advance in case it doesn't turn out correctly for dessert we've got
33:43something called savia or samia depending upon where you are from the subcontinent it's dessert made
33:48from vermicelli very very fine wheat pasta i need to thicken up my vermicelli or kelly whatever you call it
33:56vermicelli and soaked with sweet milk and the flavors of cardamom and cinnamon growing up it was
34:04something that we always had on special occasions like eve so i remember waking up and just smelling
34:10that oh see me i smell coming from the kitchen this is going to be sweet little punches of different
34:17spices that's what we want that's 30 minutes left that's halfway oh gosh do you not like touching
34:26chicken no you battle people with giant cotton buds and you're freaked out by a bit of chicken
34:33cotton buds yeah those big things like cotton buds huge little sticks well you've learned something
34:38today yeah jody's going for a papadale thick pasta served with spiced chicken and chorizo and tomato
34:46sauce being a professional rugby player it's all about fueling your body so you can't go wrong with a
34:52bowl of pasta jody is used to using food as fuel and not worry about how it tastes and what she's going
34:59to do today has to be full of flavor i want to just make it spicy because i am quite bland so i'm trying
35:07to push myself to be like more flavor she's using chicken breasts in her rissa rich with chilies and red
35:15peppers chorizo which is already spiced and it becomes really quite hot i'm imagining this dinner
35:23party gladiators around you make a big pasta for everybody the gladiators eat a lot of food giant
35:31for his breakfast he has a massive baking bowl of oats like to the top it's actually ridiculous
35:38we've also got tomatoes going in to make a little sauce that wraps around the whole lot
35:43this pasta and sauce and chicken all needs to become one i couldn't lose a plot at this rate well that's
35:51the hope what's your dessert lemon cheesecake cheesecake is my favorite dessert so you must know your way
35:58around one i can eat them but baking them is a different story today in the marshef kitchen we've got lemon
36:06cheesecake wars i do have concerns alan's is a slight cut up with raspberry sauce jody may well have the
36:16simpler one jody's making her cheesecake in a large cake tin problem with the big cheesecake that if it's
36:24not set it's just going to fall over the plate that's going to be a blob of mush she's only got about
36:31half an hour let's see we'll be fine
36:33i do like to throw dinner parties i remember my 40th birthday and the night ended up in me
36:46jumping off the roof of my house into a swimming pool i won't be doing that today
36:54what are you cooking today i'm doing a loin of venison with a pork gravy
37:00a loin of venison which has been coated in pepper which is pan fried so it's got a nice crust on the
37:05outside that would give us flavor with this venison we have got crushed swedes and carrots
37:13and buttered cavallonera and we've got port going together with stock to make a sauce
37:21i hear that you have gravy on your rider when you're out touring i really do i don't know it's
37:27a northern thing it must be i know but you must like your gravy i do that is one of the happiest
37:33sides in the kitchen for me thank you that sauce is going to take time to reduce down
37:39to give us a lovely silky glossy sauce i think it should be okay fingers crossed
37:46dessert we have got an orange posset served with some berries and some flaked almonds for a man
37:53that doesn't like puddings you're making a posset i'm trying to it is science i know i know i'm trying
38:00to turn a page here orange posset it's about taking acid and milk and bringing the two things together
38:08so they don't curdle but they set how do you make your dinner parties feel special and extra
38:14bling when a song is requested i will give him a song i will accept a line if you'd like to sing a line
38:20please go on oh my god okay you're through to the next round thank you
38:35that's 20 minutes to go oh god this could be mega mercy ashley you always look so beautifully put
38:51together i think you have dinner parties i wouldn't say i have dinner parties but i always host are you
38:56saying you're just more about the vibes of somebody else who's going to cook 100 so i've got fillet steak
39:02with delicious red wine sauce i'm hoping okay i'm not a sauce guy see as a northern person i don't
39:08understand that we have to have our food quite moist it needs to be reduced down so it's thick enough
39:15and not thin as if somebody's just poured a bowl of wine on the plate we want a perfect steak i like steak
39:22very rare but i'm doing it more medium rare today nice and brown on the outside seasoned very very well
39:29and enough time to rest and what we have for dessert chunky chocolate chip cookies okay
39:39bam a good cookie is not easy to make look at that look at that and he's got to make sure he gets that
39:48mixture absolutely right i've got an absolute concentration face on we don't want a hard cookie
39:55we want a soft chewy cookie with lots and lots of chocolate chips to it and on the side we've got
40:00a little bottle of milk i always remember having cookies and milk and if i was well behaved as a
40:05kid i used to be allowed to have it pour into bed the cookie's a nice little treat say goodbye see you
40:12later i'm going to bed if that was my house i'd be giving them out at about 8 30.
40:24that's 10 minutes left 10 minutes
40:29all right
40:33oh no this is going bad i wanted to do a circle but that's gone absolute shambles so now i'm just
40:40trying to save it i'm shaking like this is absolute chaos oh the base is on the floor
40:52come on
40:54you've got just four minutes everybody four minutes left
41:10it's absolute disaster isn't it man you need to get it plated up now
41:14oh god tomatoes are crozzled i've burnt them i forgot about them guys you've got just two minutes
41:24left finishing touches please
41:29a bit of butter on top
41:37come on man
41:37it's gone there's no bass look at that it was really key when i practice 30 seconds last things on the plate please
41:59shaking again guys jam look at the state of that
42:02that's it time's up all done
42:08what a buzz
42:10i'm just happy that it got done on time
42:15alan win
42:19for his dinner party main alan win has served sea bass with asparagus and crushed new potatoes
42:26along with a fennel cream and white wine sauce
42:39fish skin isn't as crisp as it could be
42:43however i love the flesh
42:45i love how it goes with the buttery potatoes well-seasoned asparagus to me this is delicious
42:52it feels like a classy thing that you've cooked for us
42:56your sauce is great a lovely sort of essence of fennel in there a little bit of sharpness coming from
43:01the white wine i love the texture of it it's nice and creamy
43:06it's elegant dinner party alan win
43:10there we are
43:12for dessert alan win has made individual lemon cheesecakes
43:17topped with lemon zest and served with a raspberry sauce
43:29what i love is it tastes like actual lemons sharp and punchy
43:37and i love the lemon zest that you've got across the top it really lifts it
43:42you've still got a cheesecake wobble the biscuit very very buttery slightly malty lovely raspberry
43:48sauce slightly sharp and sour the flavor is what we've been asking for through this competition
43:54bright they're vibrant and they're defined good on you thank you very much thanks alman thank you
44:03i think to be able to nail the the flavor that they've been asking him for is pleasing
44:08really happy actually noreen for her main noreen has made divani handy a mixed vegetable curry in a
44:19kashmiri spiced cashew and cream sauce served with buttered roti bread smells great really does
44:26the sauce and the flavors is great first mouthful a really quite nutty cauliflower but then smoky
44:41warmth of kashmiri chili unsuspecting and a bit of a creeper the rotis are ace doing this a long time
44:49and so many people get them wrong they're so lovely and thin for me fantastic for me the veg is a bit
44:55under it's quite crunchy just needed a bit longer i love the silkiness of the cashew sauce i think it's
45:03very well balanced i like the fact that you've made something royal and it does feel decadent
45:09noreen's dessert is severe vermicelli noodles in a sweetened milk flavored with cardamom and cinnamon
45:21topped with crushed pistachios
45:23i love its texture it's like the most delicious decadent rice pudding creamy and fragrant it's a whole new
45:41way of eating carbohydrate for me i want to taste more cardamom and cinnamon cardamom is quite strong
45:48and ferocious cinnamon's really comforting and i feel there could be more of that in there it's very
45:54very subtle indeed
45:59i am so relieved i think in that time limit i did the best i could jody
46:06jody's mane is plain pappadelli pasta with harissa chicken and chorizo spinach and roasted cherry tomatoes
46:28your pasta is cooked really really well the chicken is cooked nicely i can taste harissa that lovely rich
46:34smoky flavor and there's paprika coming through from that sausage you have actually got a dish
46:40which is fuel and flavor but you seem to forgotten the sauce
46:48jody there are some good things in this bowl separately but at the moment they're all sitting
46:55in different corners of the bowl not speaking to each other they haven't became a dish that hangs together
47:02for dessert jody is serving lemon cheesecake topped with fresh lemon and raspberries
47:11jody you're shaking your head absolute disaster i tell you look at state of that
47:15making a cheesecake in under an hour in a big container like that i didn't think
47:29it was going to set at all and it's perfectly set there's simply not enough butter in your base
47:34so the biscuit hasn't held together lovely flavor of cream cheese i would like it to be more of lemon
47:40jody i love your cheesecake topping creamy it's set it has the zing the one thing this cheesecake is
47:51missing is a base
47:56it was just one of those moments where everything that could have gone wrong went wrong and i just
48:02completely panicked but the main thing was just to try and get two plates up by the end of it and i did
48:07even if it looked like five-year-old doesn't it alfie alfie's main course is peppered venison loin
48:18crushed sweden carrot crispy and buttered cavallonero served with a port cream sauce
48:27alfie the flavors here are just wonderful i love the venison that is perfectly medium rare the color
48:44that you've got around its edges that you've seared it with some sort of aromatic you can really tell
48:50but one of the things i love the most about this is the cavallonero done two ways
48:55because that's when you're just kind of showboating friday night at alfie's house i'm absolutely in
49:00i can make it next week thank you okay wow it packs a punch on flavor the sauce
49:07port and then a little richness of cream giving sweet sharp peppery flavor is really really good
49:13you've got heat coming from those swedes and they are really quite peppery and strong but sweet
49:19care as well i've got no complaints here alfie thank you for dessert alfie is serving a blood orange
49:28posset topped with mixed berries and toasted flaked almonds
49:33we've got a lovely delicate marrying of cream and sugar and citrus and you've really got the sharp
49:50flavors of the blood orange into there love it love it love it there's a lovely sharp bitterness from
49:55that blood orange which has then got the sort of creaminess coming from the posset there's the
49:59bitterness of almonds sharpness from those blackberries i love the way that's all dancing
50:04around a posset's a really quite difficult thing to get right i think you've done a great job thank you
50:09so much thank you john said it packed a punch i'm like holding back a tear it's ridiculous
50:16last up is ashley he's serving fillet steak crushed new potatoes honey glazed carrots and a red wine sauce
50:30your red wine sauce is very very thin
50:37whoa
50:40that sauce it needs to be cooked down more you need to get rid of that alcohol i love a drink me
50:44so
50:53i think that your steak is delicious and beautifully cooked your carrots could have been tidied up a bit
51:00more but the potatoes every single one of them crispy well seasoned every one is a treat thank you
51:08steak potatoes and carrots need a sauce to bring it all together it's very hard to make a sauce if you
51:14don't particularly like them yeah thank you
51:18inspired by his own childhood treat for dessert ashley is serving chunky chocolate chip cookies
51:26along with a salted caramel dipping sauce and a bottle of milk this is what you used to have before
51:32you went to bed when i behaved myself so it was a very rare occasion i would be bouncing off
51:37the walls with that i mean look at me
51:46good cookie nice and crumbly caramel sauce slightly sweet but i like the way you compensate it with that
51:53good amount of salt there's just something so playful and endearing about this like a full bar of chocolate
52:02just lightly wrapped in a biscuity cloak heaven the milk reminds me of being five years old and going to
52:11school in the 70s in carlisle so thank you for making me emotional
52:16i was unapologetically myself for this meal but if i managed to get through i'm gonna have to start
52:26up in my game what around that was you really did cook your hearts out now a decision has to be made
52:36you haven't made this easy for us thanks so much indeed thank you
52:54honestly guys i'm really disappointed that you all actually did well
52:59i can't help it that mine was brilliant
53:10we've got a decision to make we've got four quarter final places and that does mean that
53:14somebody's leaving the competition it's very difficult because there's a real fire in all of
53:18them right now their cooking is showing it cooking the day alfie beau you can't deny those flavors
53:24great venison really good mash the sauce was fantastic i love that blood orange posset slightly
53:32bitter the sharpness of the arms across the top he's finding his stride i think you're absolutely
53:36right alfie's got himself a place in the quarter final alan win the fish perfect fennel sauce was
53:44exquisite that cheesecake for me was flavored fantastically it was bold alan wins got himself
53:51a place in the quarter final absolutely three other people to talk about noreen jody ashley
54:00ashley piece of steak potatoes delicious but he promised the sauce it was not a sauce he pulled
54:07it back with that dessert he made the most decadent cookie which for me was inspired
54:15noreen molest divani handy lovely spicing lovely flavoring rotis were perfect the vegetables weren't
54:22just al dente they were kind of raw dessert wonderful texture but we were promised cardamom and cinnamon
54:30and we didn't get either today jody had all the makings of a great pasta dish but somewhere along the way
54:38she ended up with four or five ingredients in a plate all sitting separately she's trying really
54:44really hard but the cheesecake and the base didn't work
54:53if i make it to the quarter finals i'll be shocked and i'll definitely have to take on the feedback and
54:58try and get a little bit better really want to keep going the more challenges you take on the more it
55:05spurs you on to see how much further can i go how much more potential do i have it's done now so it's
55:11just a waiting game i'd say i'm a little bit nervous fingers crossed i'm still in
55:19the five star this competition of celebs and you've left the celebrity at the door
55:34and we are seeing cooks emerging and i've got to say i'm really impressed
55:38somebody does have to leave the competition today the celebrity leaving us is
55:59jody
56:03it's been terrifying but i've actually enjoyed it thank you jody
56:08i always like to encourage kids to do things that scare them and doing this was literally
56:13terrifying for me but i've done it and even if it was a complete disaster at times
56:19i've learned a lot and i've enjoyed it along the way
56:24congratulations you must have called a palace
56:26i mean i knew i was gonna get through it
56:31no i'm joking i'll be honest standing up here was really nerve-wracking i'm just pleased that i did
56:39enough and now i've really got all my game
56:41wow me a quarter finalist on masterchef
56:46the pressure is on i'm proud of myself i want to see how far i can possibly get i just want to be
56:55ashley basically we had some good fun so as long as we can enjoy learn keep going anything can happen
57:04i'm looking forward to see alfie beat ashley as well
57:06next time making a right mess it's the quarter final and alfie playing by the seat of my pants
57:21right now noreen alan wynn squeezy bottle and ashley are back
57:27to fight for a place what have you done to john in the semi-final i really enjoyed the punchy flavors
57:57so
58:06you
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