Celebrity Masterchef - Season 20 Episode 12
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00:00And only the best six cooks remain.
00:03John and Grace are looking for perfection.
00:06It's going to take somebody to really drop the ball somewhere along the line,
00:10so I'm just going to keep real tight a hold of my ball.
00:15The way I've approached this is very similar to how I used to approach rugby.
00:18It's one game at a time, this is one cook at a time.
00:22I really do want to make it to finals, wait.
00:25It's just so close now, I don't want to give up.
00:29I'm raring to go, but everyone's bringing their A game,
00:32so you're going to have to pull out all the stops.
00:36That trophy is in sight, and I obviously want to go home with it.
00:40So eye on the prize, I'm going to give it everything I've got.
00:44The tension is mounting, a bit nervous about what we've got in store today.
00:48Yeah, we'll see how it goes.
00:51Tonight, two intense challenges stand between them
00:56and a place in finals week.
01:00The big day in the celebrity master chef kitchen.
01:03They can't take their foot off the gas.
01:06They need to knuckle down and show us what they've got.
01:08Welcome celebrities.
01:26This is an incredibly exciting day
01:29because we're looking for five finalists.
01:33Your first challenge is a good old-fashioned
01:36master chef invention test, but in relay.
01:41We're splitting you into two teams.
01:43Alan Wynn, Ginger, Katie, congratulations, you are the red team.
01:48Dawn, Alfie, Jamie, you are the blue team.
01:55Celebrities, put your aprons on.
01:56Each team member will get 25 minutes in the master chef kitchen,
02:05so a total of one hour and 15 minutes
02:08to cook for us a main course and a dessert.
02:11Oh.
02:13The thing is that when you swap over with your 25 minutes,
02:17you will not be able to confer with each other.
02:20Oh, dear.
02:22Sorry.
02:23You'll have to leave clues on the bench
02:27as to what the dish is going to be.
02:31You need to decide who's going to plan this dish,
02:35who's going to take the middle shift and do the work on it,
02:38and who's going to finish?
02:39Who's going to plate up?
02:41So, what do you think?
02:41Your repertoire's probably bigger than mine.
02:43I don't know.
02:44I only know how to cook the things I've prepared.
02:45This is competition.
02:47How do you two feel about if I just come in and ruin what you've done?
02:50Well, that's the challenge, that's it.
02:53I'm happy to go first.
02:54Okay.
02:55Are you happy with that middle bit?
02:56I'll try.
02:56What I will say is check to see if I...
02:58Because I'm not very good at desserts.
02:59Just a really simple dessert.
03:01Have you guys made a decision?
03:02Who's going first?
03:03I'm going to go first, yeah.
03:04Great.
03:05Alan Wynn's going first.
03:06I'm going to go second.
03:07And Katie's going to go third.
03:09Please now leave the kitchen.
03:10Good luck.
03:11You've got this.
03:12Likewise.
03:12You're going to...
03:13You've got this.
03:13Hopefully you all need it.
03:16Dawn, Alan Wynn, please reveal your ingredients.
03:19Ah, hello.
03:23On your benches, you have a humble chicken, some oranges, some plums and some nectarines.
03:29The main course must feature the chicken and the dessert must feature the fruit.
03:34You'll also have access to the larder behind us.
03:41You know what you've got to do.
03:4225 minutes.
03:44Let's cook.
03:44Dawn and Alan Wynn will now have to decide what their team's chicken main and fruit dessert
03:51will be.
03:53Oh, my God.
03:54I've gone completely brain dead.
03:56I think Dawn is good at figuring it out.
03:59Yeah, feeling it out and making a plan.
04:01I'm not thinking straight.
04:03It hurts my soul if they don't go in there and be imaginative.
04:07I'm really thrown by it.
04:08I just don't want to let the others down.
04:10This is really about thinking on their feet.
04:12They've got to work as a team.
04:14Whoever starts the relay has got to lay out all the ingredients for the main course, all
04:18the ingredients for the dessert, and leave somehow an idea of what they want as a dish.
04:23They've got to leave clues around the bench.
04:25I think I've got the ingredients to make a really nice chicken and mushroom pie, so that's
04:29what I'm going to do.
04:29I haven't thought about desserts.
04:31Just try and get a good start, and then they're going to have to join the dots.
04:34How are you feeling?
04:37I'm nervous, but I think we've definitely got Alan in the right place.
04:40Yeah, he's a really good leader.
04:42Yeah, I've got a plan.
04:45I am slightly worried, though, because Alan is so good.
04:48If he has started something really complicated, then I don't know how to continue it, but
04:51I guess that's the whole point of the challenge, isn't it?
04:53Yeah.
04:55Alan Wynne, what's the plan?
04:56I'm going to do a stuffed chicken wrapped in pancetta.
04:58I'm just going to do a cream cheese that can go in there.
05:00Asparagus and peas are on the hob, so hopefully they'll see that.
05:03Besides the asparagus and the peas, what else is going with the chicken?
05:05I'm going to have another look.
05:07Okay, fine.
05:08Alan Wynne is doing chicken breast stuffed with cream cheese and herbs wrapped in pancetta.
05:14I've given it a good knock, so whoever comes in shouldn't have to take too long to cook it.
05:19But there needs some sort of starch on there.
05:21Otherwise, we've just got a chicken breast with cream cheese, some bacon and some green veg.
05:26What's the thought with the plums and the peaches?
05:28Well, poach them off and then good luck.
05:31Rightio.
05:31Alan Wynne's contribution to dessert is going to be harming some plums and some nectarines
05:36and putting them in a pot with some sugar and a little bit of pinarescence.
05:39And then hoping that Katie and Ginger will pick up the pieces and make the dessert.
05:43I'm not going to lie.
05:44I do not know what I'm talking about with a dessert.
05:48You've had 12 minutes.
05:49You've got 13 minutes left.
05:51Donna Porter, the last time I saw you on a group task of medieval function, and it really felt as if delegating was not your strong point.
06:02Not really.
06:02I feel like if I had the whole hour 15 for myself, I could make something nice.
06:06But what I'm scared of is just messing it up for Alfie and Jamie.
06:09I don't know what Dawn's going to leave us with.
06:12It could be sort of like Donna.
06:13Up against it.
06:13Up against it.
06:16I just don't want to let anybody down.
06:19She is on the case.
06:21She's making a chicken and mushroom pie.
06:22If I leave the pastry out, hopefully they'll see that that's what I was thinking.
06:26Some spinach on the side sounds like a great idea.
06:29That should be okay.
06:30It's dessert that concerns me.
06:32I'm so bad at dessert.
06:34I don't have an idea for that yet.
06:35So I'm still thinking about what to do with the fruit.
06:37But you do realize very shortly I am going to manhandle you out of this kitchen.
06:41I know.
06:41For some reason or other, the issue for the Dawn and Halloween right now for dessert, there's no plan whatsoever.
06:47I fear for this.
06:49I'm hoping they can do a tart to finish.
06:51How are you going to tell them you want a tart?
06:53I'm going to get a tart dish if I can find Brenna or a eagle around McKenna.
06:57They've got to leave clear clues as to what they want done.
07:01You've got 60 seconds to find a tart tin and maybe some pastry so she knows you've got to do a tart.
07:06By this point, I would just sprinkle flour right across the bench and put help.
07:10I've left two pie dishes.
07:12Main course is pretty much sorted.
07:15Alfie, if he just pops on the pastry onto the pie, there's not an awful lot to do.
07:18So he's got time to work out a dessert.
07:20My biggest concern for the blue team is Alfie coming in next because he isn't terribly good with dessert.
07:29At the moment, the fruit is still in its skin.
07:32I think he's going to have to handle that by himself.
07:33I don't like this.
07:35It's absolutely horrible.
07:37It really is.
07:38Hopefully it's clear enough what they need to do.
07:47Red team, blue team, time to change over.
07:51Hey.
07:52How are you doing?
07:53Oh.
07:54Alan Wynne's been really busy, which is great news.
08:00I think Ginger will know what she's doing.
08:03I think I tried to create clear pictures, if you like, on what I was trying to achieve.
08:07I've got chicken that's stuffed with something that looks delicious and he's left some pastry here.
08:11And I'm guessing that this is supposed to be some kind of tart situation.
08:15I'm not worried about the main course because I think that's really obvious.
08:20Chicken, mushrooms, bacon, thyme, nice creamy sauce.
08:24Looks like maybe a pot pie.
08:27But I did not do anything for dessert.
08:30I have no idea.
08:31I hate desserts.
08:32I'm terrible at desserts.
08:33I feel awful leaving him with that responsibility.
08:36I really don't do desserts.
08:38It's crazy.
08:38This is really hard.
08:42You've only got 25 minutes.
08:44Go, go, go.
08:46Okay.
08:49Do you think Alan Wynne's left you a good plan?
08:50Yeah.
08:51I feel like he's come and made some really good decisions for us.
08:54And I've just got to make sure I keep everything spinning.
08:57I'm sure Ginger realized that the chicken's ready to go in.
08:59So hopefully she'll put it in halfway through.
09:01How long do you think that chicken's going to take to cook?
09:03I think it's going to take about 25 minutes.
09:06So I think it goes in near the end of my time.
09:08We've got a suggestion of some veg here.
09:12Hopefully Ginger adds something else to that.
09:14Because I couldn't see any potatoes when I ran in.
09:17Okay.
09:17I need potatoes.
09:19She was looking for potatoes.
09:20There are no potatoes in there.
09:22Where are you keeping your potatoes, Grace?
09:23We're going to think slightly differently here.
09:25There are none.
09:26Oh, exciting.
09:28Oh, da-da-da-da-da-da-da-da.
09:30Okay.
09:31I'm going to do a but not squash thing.
09:32But I actually really need to get moving on it.
09:36It's only two portions, but it will shrink.
09:42That's fine.
09:43Did start a sauce, so hopefully it'll be clear.
09:46He obviously had a plan here, but I don't know what that plan is,
09:49so I'm not going to think about that for now.
09:50I'm going to put that to one side.
09:52Okay.
09:53Even there.
09:55The dessert, I'd like to think it was going to be a poached peach tart.
10:00Obviously, I left the ramekins and pastry there as well.
10:03Would you put puff pastry into a little tin?
10:06I don't think you would.
10:07I think you'd have it flat on something.
10:09What is the dessert?
10:10Pastry.
10:11Just pastry?
10:12Well, for now, yeah.
10:17We've got fruits in the pot with a little bit of water, a little bit of sugar, and that's it.
10:21And some pastry in the oven.
10:24Ginger's counting on the fact that Katie's going to fill in those blanks with desserts.
10:28I'm just thinking what dessert I can make in 15 minutes in case something's been started.
10:33You are not going to fudge this up.
10:35Alfie, you've said that you're enjoying the competition more.
10:40Have we spoiled that for you now?
10:42Absolutely, today.
10:44It's ridiculous.
10:45Have you got any clues of what is going on here?
10:48Obviously, I think maybe like a chicken mushroom pie,
10:52so I need to probably get those in the oven pretty sharpish.
10:56Make a stock for the mushroom gravy as soon as that's my thing, I suppose.
11:01Wilted down spinach with a bit of lemon on there.
11:03The main course contribution from Alfie is getting the pies in the oven and trying to make a sauce.
11:11But Dawn left nothing for dessert, knowing that Alfie doesn't like making desserts.
11:16Try and make a cake.
11:18So I'm going to try.
11:19I know it's a nightmare.
11:20This is your nemesis.
11:21It's my serious nemesis.
11:24Can we rescue any part of it?
11:25I'm going to try and present it as best I possibly can for you.
11:29I'm making my worst nightmare.
11:31That cake's going to take more than 20 minutes to cook.
11:34Hopefully, I can get it in the oven before Jamie comes in.
11:37But there's still a problem with that fruit.
11:40I keep wanting to say, for Pete's sake, will someone peel something and stew it?
11:45I'm hoping that Jamie, in the last 20 minutes, will be able to just glaze some fruit,
11:49get a bit of sauce going on.
11:50We have eight minutes until the changeover.
11:56Is there a cake tin?
11:58Cake tin, I need a cake tin, yeah.
12:00I have no idea what I'm going to be walking into.
12:05I'm guessing that I've been picked last because I can follow through on a custard.
12:10I'm going to try and just get the cake in the oven.
12:12To finish the desserts off, it should be interesting.
12:15Alfie, what have you done?
12:19You put the cakes on top of each other.
12:24I didn't mean to.
12:28When Alfie gets himself in a bit of a panic, he starts to fluster.
12:31And right now, he's right at fluster.
12:35Where you at?
12:36I have got a sauce happening here.
12:39I've fried off some shallots and I've made a roux and I've added the stock.
12:42These pastry bits have come out.
12:43That's maybe going to be some kind of plum tart situation,
12:46depending on where Katie wants to go.
12:48The squash are roasting and the chicken is in the oven.
12:51How are you going to tell Katie how long that stuff's been in the oven for?
12:53I think they're both things that she'll know when they're cooked.
12:56Okay, fine.
12:57I would say.
12:57Let's hope so.
12:58She knows what she's doing.
12:59She's a clever girl.
13:00Katie will not know how long that chicken or bad luck squash has been in the oven.
13:04So I'm hoping Katie doesn't panic and checks that chicken is cooked all the way through.
13:10Pies are in the oven.
13:11The cakes are in the oven.
13:12I'm going to try and put the spinach in the pan ready for Jamie.
13:17Oh, my gravy is dried up.
13:19Alfie's lost a gravy along the way.
13:21I think I'm going to scrap the gravy.
13:23I'll try for a cream sauce if I've got the time.
13:25Alfie's going to have to just calm down and focus.
13:30Celebrities, you've got 60 seconds.
13:3260 seconds for a changeover, please.
13:34Alfie, you need to get that sauce on.
13:36Yep, it's on.
13:37It's on.
13:41Okay, here we go.
13:42Thank you very much, Alfie.
13:43Thank you, guys.
13:44Bye-bye.
13:45That way, Ginger.
13:45Bye-bye.
13:47Goodbye.
13:50Hi, Ginger.
13:50Hey.
13:54Right.
13:56Oh, very nice.
13:57Chicken.
13:57You look how I feel.
14:05Peaches, plums, some salt.
14:08There's something in the southern.
14:10What did you think I was doing?
14:11That's the question.
14:12Well, you had the stuffed chicken breast wrapped in bacon,
14:15which I put in the oven about 10 minutes before I left.
14:18And then there's no potatoes.
14:20I know.
14:20What did you add?
14:21Anything I did, but not squash.
14:22I didn't know what you were doing with the red onions,
14:24so I sacked them off, but I made a sauce.
14:26Oh, brilliant.
14:27That's what the red onion was the start of a sauce.
14:30Right.
14:31Yeah.
14:31I'm assuming that's for the dessert.
14:33I cut the pastry into two triangles,
14:37and I know that Katie will be able to build
14:40some sort of gorgeous fruit dessert.
14:42Did you get what I was doing with the fruit?
14:43Yeah, totally.
14:45Alfie, don't.
14:47Don't.
14:48Don't.
14:48What, did you leave me with, Dom?
14:50I'm seeing pie.
14:52It looks like there's some cakes in there.
14:54Jeez.
14:55So sorry, the dessert.
14:57I just had nothing.
14:57No, it was great.
14:58It's fine.
14:58I had nothing.
14:59I made a cake.
15:00You made a cake?
15:01I made cake batter.
15:03Those were in the oven.
15:04Pies were in the oven.
15:04Well done.
15:05So the pie was obvious.
15:06The pastry was on the top, yeah.
15:07Pie with what?
15:09Oh, my God.
15:10Devious!
15:12Alfie!
15:15Pie with salad.
15:20Oh, God, what's he left me here?
15:23Those pies could really do is some kind of rustic veg.
15:26Some of the root vegetables mashed or some of the squash.
15:30They haven't done any of that.
15:32They've got spinach.
15:33I don't really know what's going on.
15:37How do you feel about the task?
15:38I'm good.
15:39I'm nervous because I've got to pick up what other people have done.
15:44What's left for Katie to do is make sure that the chicken's cooked and hope that the squash is cooked.
15:49That's the first thing I did, so I'm hoping there's enough time.
15:52I've got chicken.
15:53Yeah.
15:53And then I think that's sweet potato.
15:56Right.
15:57But I just don't want to mess up the cooking.
15:59Because you don't know how long it's been in, do you?
16:00No, I need a thermometer, really.
16:02I've seasoned the sauce.
16:03Okay.
16:05She needs to do the veg, the asparagus and the peas.
16:08That's like a five-minute job.
16:10I do feel a little bit lost because I've kind of got to finish something quick.
16:1771, that's done then.
16:19Right, okay.
16:21We're cooking with gas.
16:22What about dessert, Katie?
16:23What's happening with dessert?
16:25We've got some kind of pastry and plums.
16:28She can make the custard and put the fruit on top?
16:31Yeah, hopefully.
16:32I don't know if custard goes with pastry.
16:35To be honest, it's a bit...
16:37Oh, no, of course it does.
16:39Katie's made great desserts in the competition so far.
16:41The foundation's there.
16:42The fruit's already post.
16:44The pastry's already cooked.
16:45She just needs to get the dessert looking pretty.
16:49I was thinking of doing some cream with it.
16:51Okay, well, you need to be quick because you're going to run out of time.
16:53Get on with it.
16:54Okay, I'm trying.
16:58It's chaos.
16:59I think I left him in a good place.
17:01It's just for 25 minutes, man.
17:0325 minutes goes super fast.
17:05It's ridiculous.
17:07Can you work out what's your main course?
17:08The pies are the main course.
17:09Okay, so the mushroom sauce on there is going to be?
17:12For the pie.
17:14I'm going to saute some spinach.
17:17The cakes just need to be dressed with the glazed fruits.
17:19What's your dessert?
17:20It looks like there's some cakes in there, so I'm going to get this fruit on it.
17:23Get this cooking nicely.
17:25With what?
17:26Some brown sugar.
17:28He'll make the custard.
17:28Okay, any cream or custard or anything?
17:31With a custard.
17:32Jamie seems to have got some fruit in a pan.
17:35Hallelujah!
17:37Boy, I worry about the cakes because Jamie doesn't know how long they need.
17:41They're very small sponge cakes that really only need a little bit.
17:45They could end up completely burned.
17:51Are you keeping an eye on those cakes?
17:52Yeah.
17:53Yeah?
17:55Maybe another couple of more minutes.
17:57Okay, okay.
17:58And then I think they're done.
17:59I think it's coming together.
18:01I just need to speed up slightly.
18:03I'm trying to make an ice cream to go with the dessert, but I want to add a bit.
18:11I hope she'll taste the gravy and maybe add something more.
18:15Oh!
18:18Blonde woman!
18:20Oh, my God!
18:22What have you done?
18:23I just put the almonds in the sauce.
18:25What are the almonds for?
18:26I just wanted to toast them for the dessert.
18:30Katie has just toasted the almond for the dessert and then just put the mustard into the gravy.
18:36I think she's made bacon tart gravy.
18:39Please clear some of this mess away, please.
18:41I've walked into chaos, John, so it's just continuing.
18:45Ah!
18:46Ah!
18:49Right now, this kitchen is full of fluster.
18:52Looks like that pie's cooked.
18:55I don't know how long it's been in, but that looks to me like it's cooked.
19:02What the blue team have in their favour is they've got two very good-looking pies.
19:06Jamie has got them out at, I think, the right time.
19:09But he has no idea whether that chicken's cooked inside there.
19:15Let's try and turn these cakes over, eh?
19:17What Jamie's going to try and do now is get the cakes out of the tin with them looking perfect.
19:23Why is that stuck?
19:25The Alka's cakes are looking pretty good, you know?
19:30Just over five minutes left, celebs.
19:33Whatever you've got to do, you've got to get made and you've got to get on the plates.
19:40When I got there, there was a very clear road map of where we were headed.
19:43And I tried just to stay on that road.
19:45And I know Katie is an excellent driver.
19:48I'm sure we'll be fine.
19:50Oh, death on a stick.
19:53Just wiping this plate.
19:54You've got to be quick here, you've got to get dessert done.
19:56How are you feeling right now about this?
19:59I'm flustered.
20:00Flustered custard.
20:02I have all the faith in the world with Jamie, I really do.
20:05I'm not far off now.
20:06I can trust him like crazy.
20:09I need to stack these plums.
20:11I think we'll be all right.
20:17Jamie is brilliant at doing desserts, so I think he'll be able to pull something together.
20:21I'm putting a bit of syrupy sauce onto the cake now just to kind of soften it slightly.
20:25That's it.
20:30Step away from your benches, please.
20:34That was stressful.
20:36I'm quite impressed with how it looks.
20:39I just hope it tastes all right.
20:40I'm happy with it.
20:43Hiya.
20:44Hello.
20:45How are you doing?
20:46I don't know.
20:47Offskirt.
20:48Looks great.
20:49It's almost like a smiley face wearing a hat, isn't it?
20:52I thought that's reinterpreted in a lot of different things.
20:55Different ways.
20:56So I just first went with it.
21:01Oh, Jamie.
21:01Hey, mate.
21:03Oh, dude.
21:05It looks amazing.
21:06That's exactly what you thought, isn't it?
21:08Yeah, that's exactly what I thought.
21:09I mean, there's no kind of match with that or anything, but I think the pie is enough to fill anyone.
21:14This looks really great.
21:15Well done, guys.
21:17Blue team, I've got to say, it looks sharp.
21:19Red team, a bit of shabby chic, shall we say?
21:22Rustic.
21:23Rustic.
21:24Rustic.
21:25Rustic, okay.
21:26The red team's main course is chicken wrapped in bacon, stuffed with cream cheese and thyme,
21:32served with roasted butternut squash, asparagus, peas and an onion gravy.
21:44It's cooked.
21:45The chicken is tender.
21:52I'm really impressed by the seasoning of the cream cheese through the centre of it.
21:58It's delicious.
21:59The vegetables cooked very, very well.
22:00The onion gravy are made on the side, really rich and lovely.
22:05It's a tasty dish.
22:06For dessert, they've made puff pastry with poached nectarines, roasted almonds, maple syrup and whipped vanilla cream.
22:17I think the dessert could be a little bit smarter.
22:19It does look like a strike in a bakery, doesn't it?
22:22It does look like a strike in a bakery.
22:24It does look like a strike in a bakery.
22:28Those nectarines are cooked perfectly.
22:31They're lovely and soft and sweet.
22:33The pastry's crisp and buttery.
22:36There's this lovely, rich, sort of creamy mixture with toasted almonds across the top, which are lovely and nutty.
22:41It just needs to come together as a dish.
22:44Yes, it could have been served more beautifully, but lovely pastry, lovely stewed fruit, beautifully sweet.
22:51Overall, out of chaos, beautiful things did happen.
22:57I'm proud of the plates we got out.
22:59I was quite decisive early on, which I haven't been in some of my earlier cooks.
23:03So if I can carry on that way, I should be OK.
23:07I think we did a great job as a team.
23:09I think Alan Wynn really set us off on a good footing at the beginning, and me and Katie chased him down the road towards the end of the time.
23:19Probably could have done better.
23:21The dessert, they had to kind of make it themselves, but I'd like that.
23:26It's more fun.
23:28The blue team's main course is a creamy chicken and mushroom pie, flavoured with bacon, mustard and thyme,
23:35served with spinach and a creamy mushroom and onion sauce.
23:40Beautiful looking pie.
23:43You would never know that this was made by three people in a fluster.
23:51The filling of the pie is really impressive.
23:55Full of mustard and cream, the chicken's tender, there's bacon in there.
23:59It tastes great.
24:00You've got really lovely, crispy pastry, and underneath there, this wonderful, rich, creamy filling, woodiness of mushrooms in there.
24:10It would have been nice to do with something extra on there, but great pie, great sauce, great team effort.
24:16For dessert, the blue team has cooked a sponge cake soaked in syrup, topped with stewed plums, nectarines and oranges, served with custard.
24:30The cake itself has a sort of denseness to it, like the cake you would get inside a trifle.
24:37There's a lovely sticky, sharp, sour plums, sweetness from the nectarines, and then that sort of real bite of orange.
24:43I've got to say, I think you've done a really good job.
24:46Thank you. Thank you so much.
24:47I think, Jamie, you've made a rod for your own back going forward, because I think at every family occasion,
24:51you're going to be in charge of custard for the next 25 years.
24:55For me, your custard is like creme anglaise. Exactly the right consistency. It's great.
25:04I think what I've learned about being in that kitchen is that chaos can result in incredible things.
25:10Before the challenge, I was really scared, but we're quite a team. I'm very proud of us.
25:17I had two fantastic teammates with me.
25:20I had dawned, led the way, and Alfie came in, knocked it out of the park, and then I just took us over the finish line.
25:28Great task for our celebrities. I think both teams did a really good job.
25:32Next time we see them, they are back very much to cooking as individuals.
25:36They're going to have to deliver or go home.
25:38This is a big round. No two ways about it.
25:49You have a brief, and that brief is to cook for us a dish worthy of finals week.
25:53That means it has to sparkle.
25:56It's got to have a bit of pizzazz.
25:58You're going to have to cook four portions of your dish
26:02because you're going to be cooking for some of the most terrifying
26:05and intimidating people in the food world, restaurant critics.
26:10In the dining room today, we will have
26:13William Sitwell,
26:17Jimmy Kamarewa,
26:19and Leila Kazim.
26:21There are only five places in finals week.
26:26That does mean at the end of this, one of you will be going home.
26:29Ladies and gentlemen, one hour, 20 minutes.
26:32Let's go.
26:35Right, okay.
26:37Sort your head out.
26:43Feel the wobble.
26:45I found choosing what to cook for today may be the hardest of the whole competition
26:49because what to cook for restaurant critics.
26:53People who eat professionally all the time.
26:57I just went back to absolute basics
26:59and I just couldn't get chicken and waffles out of my head.
27:04I remember the first time I went for chicken and waffles in Los Angeles.
27:07It was a pile high and I was quite overwhelmed by it
27:10and I thought how lovely it would be if it was more delicate.
27:13So that's what I'm trying to do here, but with a few surprises.
27:16I don't know Porter is taking a risk with this dish,
27:21but I would not expect anything less from her.
27:25This chicken, she's going to put it in a lovely panko coating.
27:30Fry it.
27:31It won't take very long.
27:32It has to be crisp, delicious, not dry at all.
27:36A waffle being nice and fluffy and lovely colour on the outside.
27:40I'm worried about the waffle mixture's too runny,
27:42but I think I've got time to make another one if I have to.
27:44We've got a maple syrup dressing,
27:46but then comes the unusual bits and pieces.
27:49We've got cherries marinated with some red wine vinegar.
27:54We've got a jalapeno dressing.
27:58Going with a salad of endive.
28:00It's quite spicy, but it's got sugar in it and lots of basil.
28:03And we've also got a sriracha mayonnaise.
28:06I need a man. Oh no, I've got it.
28:08It wouldn't be Dawn without something unusual on the plate,
28:10but whenever she does something unusual, actually it works.
28:13Oh, my arm. I was going to do an electric whisk,
28:15but I've never done it, so I'm sticking to the old days.
28:18Luckily, I've got my sous chef.
28:20But she's got to make it look smart.
28:25Cooking for food critics, there's going to be an expectation,
28:27so obviously pressure.
28:28Hopefully I don't pull up the kitchen with a pressure cooker,
28:31but you've got to stretch yourself,
28:33and that's what I'm doing with this one.
28:34What are you going to cook for us?
28:37Beaumau croquette on ox cheek, braised in red wine.
28:40Then I'm going to do a truffle mash with a red wine sauce.
28:43I've gone for a bit of ambition, different techniques,
28:45stuff I haven't done before.
28:46Is the pressure truly on?
28:47Yeah, it's intense in here, so I've just got to get on with it,
28:50and hopefully it's something that's worthy of the occasion at the end.
28:53Ox cheek, he's got it in the pressure cooker at the moment,
28:58because he hasn't got a lot of time.
29:00It needs to be braised so that it's just lovely and soft.
29:04Beaumau croquette, he's just taking Beaumau,
29:07which is basically pure fat,
29:09and he's going to breadcrumb it, cool it,
29:11and then deep fry it for a second
29:12and hope the fat doesn't come out of those breadcrumbs.
29:16Otherwise, what will end up is a sleeve of breadcrumbs with no filling.
29:20It'll just disintegrate if it's not protected enough
29:23in its little sleeping bag of panko egg and flour.
29:27Mashed potato needs to be silky and smooth
29:29and heavily flavoured with truffle.
29:31Red wine sauce, lovely and shiny,
29:33hopefully finished with a little bit of butter.
29:35In this competition, we've asked Alan Wink
29:37to deliver us big, bold flavours.
29:38Well, I'll tell you what he's stepped right up to the plate here.
29:43What time are you saying?
29:45I am feeling nervous about this challenge
29:47because it is the last thing that stands between me and the finals,
29:51and I really want to be there.
29:54So, fingers crossed.
29:58I am cooking pork fillet stuffed with black pudding.
30:00It's coming with roasted rhubarb, fondant potatoes,
30:03and a spiced beetroot puree.
30:04I just wanted to try something different.
30:05I like food to be surprising,
30:07so I'm trying to do something surprising.
30:08How's the competition for you now?
30:10Oh, it's so fun.
30:11I'm having the best time.
30:12But I don't really get nervous when I go out on stage anymore
30:14because I know I can do that,
30:16but I don't necessarily know that I can do this,
30:19so it feels very, very tense.
30:23Ginger seems to be serving up Sunday lunch,
30:26but with extra pizzazz.
30:29She's tenderised that pork,
30:31and she's going to roll in a filling of apple and black pudding.
30:37But she needs to keep an eye on that pork.
30:40If it has too long, it will lose all of its magic.
30:43OK, that's ready.
30:45You're going in the oven.
30:47Ginger's doing fond of potatoes.
30:48They're big, fond of potatoes.
30:50And she's got lots of butter in there, lots of stock.
30:52They're going to take a good hour.
30:54It's hard because the pork has to be at a high temperature
30:56in the oven than the potatoes,
30:57but they're in at the same time,
30:58so there's a balance to strike there.
31:00Beetroot is quite fibrous,
31:02and that means trying to get a smooth puree
31:04is really, really difficult.
31:07Do-do-do-do.
31:10I love that ginger has got rhubarb.
31:13It needs to be sweet enough that it's delicious,
31:15but not so sweet.
31:16It just feels like a dessert.
31:19I've got a lot to do,
31:20but if I just do all the right things in the right order,
31:23it'll all be right in the end, won't it?
31:26It's the calm before the storm, isn't it?
31:28It just gives me the shivers, critics.
31:31I don't like it.
31:32But I think I'll be good at winning them all over.
31:34I'll just go in and smile, tell them a joke.
31:36You're evil.
31:37LAUGHTER
31:38Katie, is that smile of happiness
31:42or is that sort of mania?
31:43I think it's a bit of both.
31:45LAUGHTER
31:46What are you going to cook for us?
31:47Filleted beef, lovish pesto, celeriac.
31:51I've got to put some fairground onions in there.
31:53Fairground onions?
31:54Yeah.
31:55We always have fairs in the summer holidays,
31:57so it reminds me of my childhood.
31:59You normally have it on a hot dog or a burger,
32:01and beef tallow tater toast.
32:04It's croutons and deep-fried potatoes
32:07with the beef tallow dripping over it.
32:09This is the most complex thing that you've cooked so far.
32:12Yeah, I know.
32:14LAUGHTER
32:14Yeah, that is hysteria.
32:17That's hysteria.
32:18That is hysteria.
32:20Yeah.
32:22Katie's got a fillet of beef.
32:24It's in a water bath.
32:25She's got to make sure that beef is cooked absolutely perfectly.
32:28We're good, we're good, we're good.
32:30Then it needs to go into a nice hot pan
32:32with a good amount of butter, a good amount of seasoning,
32:34and then it needs to be basted very, very well.
32:38Fairground onions,
32:39which is reminiscent of her time up north
32:41going to the fair with her family.
32:44I'm going to split the buttermilk,
32:46create some whey,
32:47and caramelise some onions
32:49because I want them really succulent and sweet.
32:51And then that's going to be cloaked by a slice of celery.
32:56Celery, anybody?
32:58It needs to be soft enough that when they cut through it,
33:00it's not too crunchy
33:01and the onions don't go flying off the plate.
33:03I like chaos.
33:05On the side of that, we've got lovage pesto.
33:08Lovage, the flavour of celery leaves,
33:10really quite strong and very, very woody.
33:13Ah!
33:14I'm just about to do my potatoes.
33:17And then beef tallow tater toast.
33:19We're getting this beautiful mix of crouton and potato
33:23all flavoured with this rich beef tallow fat.
33:29Really decadent, really showy, really exciting.
33:33Oh, death.
33:35I have to be on top of my game today to go through.
33:39This is my favourite dish,
33:41but it's gone wrong a few times.
33:44So, fingers crossed, it's going to go right today.
33:46I'm going to Asia.
33:49You know, Thailand is my favourite place in the world,
33:52so today I am cooking beef massaman for you
33:54with a short rib, with basmati rice,
33:57with a bit of coriander running through it and a bit of lime.
34:00Do you know my favourite food in the whole world?
34:01Go on.
34:02Thai food.
34:03Is it?
34:03I love it.
34:04Oh, you're putting me under pressure now, John.
34:07He is really taking a big risk here.
34:09He's got to sit off that beef and rib,
34:10and he's got to get that short rib cooked in time.
34:12The pressure cooker at home is an electric one.
34:16This is new to me,
34:17so I'm just hoping it all goes to plan.
34:20The beef needs to be falling off the bone.
34:22If it's tough,
34:22it's not going to give out all of its beautiful flavour.
34:26Sweet, that.
34:28Great massaman curry
34:29has got lovely smokiness of cumin and coriander.
34:33It's not pasty, is it?
34:34Alongside the classic flavours of Thailand,
34:37galangal, greater ginger.
34:39Sweet, sour, salty and hot.
34:43He should be filled with all those lovely things.
34:46Massaman curry's also got potatoes,
34:48which then thicken the sauce,
34:50but he's also going to make rice.
34:51Undercooked or gluggy rice is not a nice thing.
34:54Yeah, just hoping that it all comes together at the right time.
34:58So far, so good.
35:00I do feel the nerves.
35:01I have to go in with every ounce of focus that I've got.
35:07I'm going to take a deep breath and cook my little heart out.
35:14I'm making a spring vegetable risotto with seared scallops
35:18with an apple and honey dressing.
35:20Inspiration for this dish?
35:21Italy.
35:22I love the place, I love the country, I love the food.
35:24And the scallops are something that I used to grow up eating a lot at home.
35:28And I remember my mother always serving a little slice of apple with it.
35:32So I thought,
35:33we're going to have a bit of scalloping apple.
35:35Does it surprise you how far your cooking mind has come on
35:38since you've been in the competition?
35:40Ridiculously.
35:40Earlier on today,
35:41I was thinking about a singing job that I've got to do down the line.
35:45And then I'm worrying about my broad beans.
35:46And it's like, what's going on?
35:48This is all the hallmarks of an Alfie Bow dish.
35:52It sounds quite simple,
35:54almost like he's playing it safe,
35:56but it needs a lot of skill.
35:59Now, risotto rice, for me,
36:00needs a little tiny bite to it,
36:02but not too chalky.
36:04I've done this a bit,
36:05but not as intense as this.
36:09He's got broad beans and peas,
36:11he's got asparagus and young courgettes.
36:13Lovely, but those vegetables
36:14still need to be bright green and have a bite to them.
36:18On top of that risotto,
36:20we're also getting scallops,
36:21which are going to be pan-seared.
36:23Those scallops may have to be cooked beautifully.
36:26Served with a honey and apple dressing.
36:29He's using Granny Smith apples,
36:30which are nice and sharp and sour.
36:32For Alfie, it's going to be the last five minutes,
36:35which are all important.
36:37Risotto, just finishing off.
36:40Scallops, pan-frying.
36:41If he takes his eye off either of those pans,
36:44the whole thing can go wrong.
36:53It feels like an incredibly exciting point to come in.
36:56The last day of the semi-finals,
36:59and they've got us three miseries in their way.
37:02But fundamentally, if they make us smile,
37:05and if they feed us properly,
37:07we will be happy.
37:10I expect them to really go for it,
37:14and I want to legitimately be able to say,
37:16you actually could give up your day job
37:18and pursue a career in cooking,
37:21because that is how good this dish is.
37:24I'm always optimistic.
37:26I mean, as a restaurant critic,
37:27you know, I'm looking for greatness.
37:28So, I hope they're practiced,
37:32and I hope they know what they're doing.
37:40How are the waffles?
37:41The first batch was a bit soggy, but fine.
37:44Beautiful.
37:47So, Dawn is cooking chicken and waffles
37:50with marinated cherries.
37:52The cherries is stressing me out.
37:54Jalapeno vinaigrette endued salad.
37:56Why did I do that?
37:57Smoked sriracha mayonnaise
37:59and a maple and sesame sauce.
38:02It's a good job I'm not feeding anyone important anyway, isn't it?
38:05There's a lot going on.
38:08So, good luck, Dawn.
38:11The chicken, hoping for beautiful, moist meat
38:14and a really crispy coating.
38:17Oh, it's gone off.
38:18Don't do that, honestly.
38:20These things.
38:21Waffles, actually very easy to make bad.
38:24You need a fluffy interior and a crisp exterior.
38:29Got hot in the kitchen today.
38:31I think those combinations,
38:33to get them to harmonize,
38:35it's going to be really, really challenging.
38:38I've got to say,
38:38that's a pretty plate of chicken waffles.
38:40Oh, thank you.
38:41I'm quite proud of it, I have to say.
38:43For better or worse,
38:44we're about to find out
38:45whether Dawn...
38:47..is a visionary
38:48or whether she's gone a bit too far.
38:52Are you ready to go?
38:53Oh, my God, yes.
38:54OK.
38:55Well done.
38:56Thank you so much.
38:59I'm impressed.
39:01Hi.
39:02How are you?
39:03Hi.
39:04Hi, Dawn.
39:05Hi, darling.
39:06You have chicken and waffles
39:09with marinated cherries
39:11and maple and sesame sauce
39:12with endive salad
39:14with a jalapeno dressing.
39:17Thanks very much.
39:18Thanks, Dawn.
39:19Cheers.
39:21I think I did what I set out to do
39:24to make chicken and waffles
39:25delicate and pretty.
39:26I feel good.
39:27I feel fine.
39:28I'm fine.
39:30I'm fine.
39:30The chicken is cooked really nicely.
39:38Wisely used panko breadcrumbs,
39:40so there's that real defined crisp
39:42to that golden crust that they've got
39:44and that sriracha mayo,
39:46which is gorgeous.
39:47The waffles,
39:48the sweetness of the syrup
39:50and that cherry works.
39:52It's bitter.
39:52It's not a sugary cherry.
39:54It was a lovely crunchy salad.
39:55I quite like that hint of heat
39:57from the jalapeno sauce.
39:59It ticks so many boxes
40:00of texture and flavour and fun.
40:02All of the different flavours
40:04totally work together.
40:06I enjoy it
40:07and I would very happily finish the lot.
40:09That says a lot.
40:13The chicken's cooked beautifully,
40:14nice and crispy on the outside,
40:16waffle being lovely and fluffy.
40:17I really love that bitter salad
40:19with that heat coming from the jalapenos.
40:21I think that it's a crazy, wild ride,
40:25but it's delicious.
40:28Just under 20 minutes left.
40:30Alan's dish,
40:31getting braised ox cheek
40:32to its desired consistency
40:34and softness,
40:35you want it to kind of collapse
40:36with a spoon nudge,
40:37don't you?
40:39Doing that in an hour and 20 minutes
40:41is going to be challenging.
40:43Alan's croquet.
40:44We need a really crisp coating,
40:46this deep, rich marrow inside.
40:49Actually, as I'm saying it,
40:50I'm kind of salivating
40:51because this could be great.
40:53I don't know whether they'd be cooked
40:54inside as well.
40:55I hadn't thought of that.
40:56Truffle in the mash.
40:57I'm very happy
40:58if this comes out well.
41:01And he's got a red wine sauce
41:02to bring it all together,
41:03so this promises
41:04heavenly richness.
41:07If we don't get that,
41:08I'll be a bit annoyed
41:09with Alan Wynn.
41:11You've got about
41:11two and a half
41:12to get on the plate.
41:12Nice one.
41:13Lots of time.
41:14Those croquettes look great.
41:1730 seconds.
41:18Quick, quick, quick, quick.
41:19Sauce to go.
41:22You are right to the wire.
41:26That's it.
41:26Well done.
41:26Go on.
41:31Hello.
41:32Hello.
41:32Good afternoon.
41:36So here we have
41:36a bone marrow croquette
41:37with braised ox cheek
41:38and then you've got
41:39truffle mash
41:40with a quimioterape
41:41and a red wine sauce.
41:43No worries.
41:43Fabulous.
41:44Thank you, Alan.
41:44See you.
41:46That was a shift
41:47similar to playing in a game.
41:48I don't know
41:48if it was a win or a loss,
41:49but hopefully
41:50the performance
41:50was good enough.
41:55My ox cheek,
41:56it was flaking away.
41:57Decently seasoned.
41:59The flavour of that jus.
42:01Real depth.
42:02Real complexity.
42:03Given the fact
42:04that the croquette
42:05was this sort of hero,
42:06I'm a bit disappointed by it
42:07because actually
42:08it's all crunchy surroundings
42:10and then there's nothing
42:11really inside
42:12to get your chops
42:13excited by.
42:14The mash was nicely seasoned.
42:16Also there was truffle,
42:17which was really good.
42:18The greens were nice.
42:20The sauce,
42:21fab flavour,
42:22but it hasn't been reduced enough.
42:23It's just kind of very thin.
42:28Beef cheek,
42:29lovely and tender,
42:30slightly gelatinous,
42:31cooked really, really well.
42:32That crispiness
42:33of that croquette
42:34with the bone marrow
42:35through the centre
42:35is really good.
42:36The sauce,
42:37it tastes fairly nice,
42:38but it didn't get it
42:39thickened up.
42:40It's just waterlogged
42:41his plate.
42:43There's not an ingredient
42:44on Ginger's menu
42:45that doesn't fill me
42:46with happy expectation.
42:48OK, we're doing well.
42:49Pork fillet
42:50with black pudding
42:50and apple stuffing.
42:52Hopefully it's not dried out.
42:54Yep, looks good.
42:56You've got three minutes.
42:58Right, let's get
42:58the plates set up.
43:00Beetroot puree,
43:02tart,
43:02but then maybe going
43:03in a kind of sweet direction.
43:04She is using rhubarb.
43:08It's got a real
43:09sourness to it.
43:11I love the colours.
43:13It's such a great
43:14vegetable to use
43:15in savour dishes,
43:16and yet we're quite often
43:17used to seeing it
43:18in desserts.
43:21Fondant potatoes,
43:22they are gorgeous
43:23when they're done well,
43:24but when we get
43:25things that are not
43:26fluffy and light
43:27in the middle,
43:28we don't get enough
43:29lovely colour
43:30and crispness
43:30on the outside,
43:31it will be hugely
43:32disappointing.
43:33Smell great, Ginger.
43:36OK, we need
43:36to be going now.
43:37OK.
43:38Showtime.
43:39Thank you very much.
43:39Well done.
43:42Hello there.
43:43Hello.
43:43Hello.
43:44Who are you?
43:44Ginger has cooked
43:47pork fillet
43:48stuffed with
43:49apple and black pudding
43:50wrapped in
43:51Parma ham,
43:52served with
43:53fondant potatoes,
43:54roasted rhubarb,
43:55beetroot puree
43:56spiced with chilli,
43:58and rhubarb
43:58and honey sauce.
44:00It's not my idea
44:01of neat presentation,
44:02I have to say.
44:04I haven't come out
44:05with the sense
44:05of fulfilment
44:06that I normally
44:07come out of
44:07the kitchen with.
44:09And knowing
44:09that there's people
44:10eating and judging
44:11my food is kind
44:12of terrifying,
44:12actually.
44:13Now, the heart
44:15and soul of this
44:15dish, which is
44:16this pork fillet
44:17wrapped in pancetta
44:18with the stuffing,
44:19is really good.
44:21But the fondant
44:22potato is undercooked.
44:23The thing I probably
44:24love the most
44:25is that beetroot puree,
44:27which seems to have
44:28a kind of peppery
44:29heat.
44:30The thing that I'm
44:30kind of bumping up
44:31against is the rhubarb.
44:33It's so puckeringly
44:35sour that it just
44:37overpowers everything
44:38else.
44:38I actually love
44:40the rhubarb.
44:40I mean, I'm a
44:41sour fiend.
44:42But the sauce
44:43is kind of sweet.
44:44To be honest,
44:44I don't think
44:45it's needed.
44:48The pork is great.
44:50I really love
44:50the flavouring
44:51of the black pudding
44:51through the centre.
44:52The potatoes are
44:53lovely and soft
44:54and buttery
44:54on the outside
44:55until you get
44:56right to the centre,
44:58which is slightly
44:59hard.
45:00I love the rhubarb.
45:01I think that ginger
45:02has proven that
45:03rhubarb most definitely
45:04goes with pork.
45:08We should be
45:08going in three minutes.
45:09It's pressure,
45:10pressure,
45:10pressure time.
45:12Jamie is giving us
45:14beef, short rib,
45:15massaman.
45:16An hour and 20 minutes
45:18is a really good
45:19amount of time
45:19to really build
45:20those flavours
45:21and make them
45:22knock out
45:23deep, rich.
45:25Smells great.
45:26Hope it tastes
45:26as good as it looks.
45:28And then we've got
45:29the basmati rice.
45:30Don't mess up
45:31your rice, Jamie.
45:33It's got to respect
45:34the beauty
45:34of a short rib.
45:36It's got to be soft.
45:36It's got to be
45:37falling off the bone.
45:38What's inside,
45:38Jamie?
45:39So, hopefully,
45:40four beautiful,
45:42tender pieces of beef.
45:47It's OK.
45:49It went on the plate.
45:51You've really got to move
45:52now, Jamie.
45:52Mix that sauce together.
45:56Last bits, please.
45:57Lovely, lovely, lovely.
45:58Done?
45:59Yes.
45:59Fabulous.
46:00Jamie, off you go.
46:01OK.
46:02Hopefully, I'll have a smile
46:03on my face after this.
46:04Hi, guys.
46:07How are we?
46:10A very stressed man
46:11has cooked you
46:12beef short rib.
46:13Massaman with basmati rice.
46:15It was cooked with love.
46:17So, enjoy.
46:18Cheers, Jamie.
46:20See you.
46:20Thank you, mate.
46:24Stressed out of my mind.
46:26That was a tough challenge.
46:28But I did my best
46:29and I just really
46:30hope they enjoy it.
46:31I really, really like this.
46:34The meat is falling apart.
46:36The potato is perfectly cooked.
46:38There's lots of flavour here.
46:39The massaman itself
46:41is absolutely gorgeous.
46:43Deep with spice.
46:44There's pepper.
46:45There's sweetness.
46:46You just kind of want to
46:47just lose yourself in it.
46:48I think I was just kind of like
46:50just having a really great time.
46:52The rice is too
46:53claggy and wet for me.
46:56But you know what?
46:56I think it's a good effort.
46:58The tenderness of the beef
47:01is wonderful.
47:02The sauce is rich.
47:03His potatoes are the star
47:05of the show in this for me.
47:06But the rice is cluggy.
47:07We've got a problem with the rice.
47:09Yeah, it looks good.
47:11OK, you've got the final
47:12five minutes, Katie.
47:13You need to get that beef on.
47:15A fit of the beef
47:15is not an easy thing to do
47:16because there's not a lot
47:17of intrinsic flavour there, really.
47:19So it's all about the texture.
47:20It's all about the cooking of it.
47:21I would like it medium rare.
47:23If she ruins it, overcooks it,
47:25it'll be a tragedy.
47:26Three minutes, Katie.
47:27Three minutes.
47:28What's that?
47:29Pickled onions
47:29and red wine vinegar.
47:31Fairground onions are on.
47:33Yeah.
47:34Fairground onions
47:34instantly makes me smile.
47:37Just the idea
47:38of that kind of waft
47:39of frying onions.
47:41Is there a reason
47:42you've got a pipe
47:42hanging out your mouth?
47:44It keeps me focused.
47:47Seleriac is one
47:48of my favourite vegetables,
47:50but we always get it
47:51in a puree.
47:52I'm just wondering
47:53if it's going to be
47:54in another form.
47:55Also, I love lovage
47:58and I don't often see it
48:00in a pesto,
48:01so I'm really excited
48:02about that.
48:0560 seconds.
48:08Beef tallow tater toast.
48:09I mean,
48:10try saying that
48:11after a few white wines.
48:12Potato is what you're saying.
48:14Whatever it is,
48:15it sounds like something
48:16fried in beef fat,
48:17which is behaviour
48:18that I can absolutely
48:19get behind.
48:21Tallows and gravy.
48:22Okay.
48:22Fascinating.
48:24You really need to move
48:25because you're going
48:25to run out of time now,
48:26Katie.
48:27Right.
48:28Last thing.
48:30That's it.
48:31Go, Katie, go.
48:31Go, go, go.
48:32Critics are waiting.
48:34Yeah.
48:35Go.
48:36Big smile on your face.
48:37Go, go, go.
48:38I hope that makes a cut.
48:40I just worry about this.
48:41I just think it's burned.
48:43Good afternoon.
48:44Hello.
48:44How are you doing?
48:46Fine.
48:46Thank you very much.
48:50Katie has cooked
48:51fillet of beef,
48:53served with fairground onions
48:54covered in a thin blanket
48:55of celeriac,
48:57pickled onions,
48:58charred shallot,
48:59lovage pesto,
49:01beef tallow tater toast
49:02and a red wine sauce.
49:05It looks a little unusual.
49:08It's quite kind of sparse.
49:10You've got this giant plinth
49:12of fillet steak.
49:14I cannot believe
49:15I've just cooked
49:15for critics of this calibre,
49:17but I went in there
49:18with my smile on my face
49:20and they were pretty friendly.
49:21So it was a lot better
49:22than I first assumed,
49:24but I've got no idea
49:25what they're saying
49:26about my food right now.
49:29The beef.
49:29I actually don't mind
49:31that it's quite rare
49:32in the middle,
49:32but it's not seasoned at all.
49:35It really needs
49:36so much more cooking
49:38on the outside
49:39to have a bit of colour on it.
49:41Fairground onions are fine,
49:42but like the celeriac
49:43is literally just
49:45a wispy slice of it.
49:47You know,
49:47slow bake it,
49:48just do something
49:50other than just presenting it
49:51as it is.
49:52The lovage pesto
49:54has too much
49:55aquid raw garlic
49:56in it for me
49:56that isn't all that pleasant.
49:58And the red wine jus
50:00is not reduced
50:01or cooked down.
50:02She's got onions
50:03three ways,
50:04and I don't really
50:04understand that.
50:05And they're all cold,
50:06and one of them's burnt.
50:07But this is great.
50:08I really, really like
50:09what's in here.
50:10The little cubes
50:11of potato are crisp.
50:13There's a bit of gravy
50:13in the bottom of it,
50:14which is colouring
50:15and flavouring.
50:16There's croutons.
50:20I love that beef
50:21tallow potato toast.
50:23With the gravy
50:24on the outside,
50:24they act really delicious.
50:26Then we actually
50:26have some problems.
50:27Beef doesn't have any colour
50:28on the outside
50:29so it doesn't have
50:29a huge amount of flavour
50:30and it's under-seasoned.
50:31And the sauce is way too thin.
50:33I would not have put
50:35this burnt onion
50:35on the plate.
50:36It just draws your eye
50:38to it immediately
50:38and makes you think
50:39there are problems here.
50:41I just have to
50:42finish the last
50:43of my risotto
50:44and then add everything
50:45on top
50:46and put it all together.
50:48I really appreciate
50:49the simplicity
50:50of Alfie's dish.
50:52But it is a complete crime
50:54against scallops
50:55to overcook them.
50:57And the risotto,
50:57there's going to be
50:58a lot of stirring.
50:59There's a reason for this.
51:00We want to soak up
51:01all the stock.
51:02We want those grains
51:02to be just al dente
51:04between the teeth.
51:06Looking good, Alfie.
51:07Lovely colours.
51:08Should be tasty,
51:09hopefully.
51:10There's lots of flavours
51:11in there.
51:12Have you been tasting
51:13as you go along?
51:14I did, yeah.
51:15Scallops on.
51:16I hope they're not
51:16before we're done.
51:17Where's your apple sauce?
51:18Just here.
51:19If it all goes wrong,
51:20just do Valaro, right?
51:21Thank you, guys.
51:25Hello.
51:26How are you?
51:27Hello.
51:27How are you?
51:30It's a spring vegetable risotto
51:31with seared scallops
51:33and an apple and honey dressing.
51:36Hope you like it.
51:37Enjoy.
51:41I've tried to cook
51:42to the best of my ability,
51:43but it goes so fast.
51:45Crying out loud,
51:45it goes fast.
51:46It really does.
51:47Hopefully,
51:48they've got a good bottle
51:49of wine to glug down with it.
51:50I am absolutely enjoying
51:55Alfie's spring risotto.
51:56The rice has a great flavour
51:59and has been cooked really well.
52:01What I'm particularly impressed with
52:03are the vegetables
52:05because they are snappy
52:07and crisp still.
52:09Well done, Alfie.
52:09It just delivers
52:11so much flavour.
52:13I love that he added
52:13those unbilled elements,
52:15the apple,
52:16that honey,
52:17but it coheres beautifully.
52:19And then crowning it,
52:20you have the flavour
52:21of those really nicely cooked scallops.
52:24It's just a glorious bit of cooking.
52:26The textures all shine through.
52:28Nothing is overcooked.
52:30And all of those ingredients
52:31all sing in the same tune.
52:34It's a lovely, beautiful,
52:35perfect little supper dish.
52:36Flavours in that risotto
52:41are fantastic.
52:42Sweet peas, asparagus,
52:44little bite of courgettes in there.
52:45The richness of those scallops
52:47across the top.
52:48I really like it.
52:49This is a springtime romp
52:51when you're eating it.
52:53It's quite amazing.
52:56That was intense.
52:57Yeah.
52:59That was more than intense.
53:01That was super intense.
53:03I'm absolutely knackeroon now.
53:05Like, bed time.
53:07Yeah.
53:08Critics today,
53:09there was a few things
53:10they spotted
53:11that weren't quite right.
53:12But on the whole,
53:13they all pushed themselves
53:14in this round.
53:15But we've only got
53:16five places in finals week.
53:18That does mean
53:18one of our marvellous six
53:21is going to leave us.
53:22I'm quite emotional.
53:24The dining room today
53:25is named their cook of the day.
53:26Their cook of the day
53:27is Alfie.
53:28They said that Alfie's flavours
53:30were great.
53:31He delivered exactly
53:31what he should have delivered.
53:33A well-made risotto,
53:34cooked scallops really well.
53:36Flavours which were exciting
53:37and different.
53:38I have to say,
53:38I think his food was great.
53:40Alfie Bo has pulled it
53:41out the bag again.
53:43Dawn truly impressed
53:45the critics today.
53:45Her chicken and waffles,
53:47but with a Dawn twist.
53:48The dining room loved it.
53:50We asked her to take
53:51these huge flavours,
53:52but then refine it.
53:53She did it.
53:54I was so impressed.
53:55Alfie and Dawn
53:56are going through
53:57to finals week.
53:58That now gives us
53:59the other four to talk about.
54:00And we've got to be honest
54:01about this, Grace.
54:02All four of them,
54:03there were little things
54:04that weren't quite right.
54:07I really do want
54:08a place in this final.
54:10I've whooped my socks off.
54:12Like, I really have tried.
54:15I hope I've done enough
54:16for the things I've done
54:17in that cook,
54:18from pressure cooker,
54:19fryer,
54:19to sieving potato mash,
54:21but we will soon find out.
54:24To come so far
54:25and just be one-off
54:27the final week
54:28would be a bit of
54:29a kick up the backside.
54:32I didn't realise
54:33how involved
54:34I was going to get.
54:35Now I'm, like,
54:36absolutely up to my neck.
54:40And I want to be
54:41up to the top of my head.
54:49Celebrities,
54:50that was an incredible round.
54:52and a testament
54:54to how far
54:55you've all come.
54:58There were two people today
54:59who really impressed
55:01the critics,
55:02and
55:02myself and Grace.
55:06Alfie,
55:07congratulations,
55:08you threw the finals with me.
55:10Well done, Alfie.
55:13Dawn,
55:14congratulations.
55:16Oh, my God.
55:17Dawn.
55:18Great job.
55:18Alan Wynn,
55:22Ginger,
55:23Jamie,
55:25Katie,
55:26sadly,
55:27one of you
55:27is leaving us.
55:39The celebrity leaving us
55:40is Katie.
55:42Oh, no, it's fine.
55:43It was my time.
55:45Do you know what?
55:45It's been an absolute pleasure.
55:47I've had so much fun.
55:49And it's been
55:49an even bigger pleasure
55:50cooking alongside
55:51you absolute pros
55:54and beautiful people.
55:55So, thank you.
55:57And good luck.
55:57Good luck, mate.
55:59Bye, Katie.
56:05It is a little bit frustrating
56:06to go home this close
56:08to the finals.
56:10I mean, come on.
56:10But I'm really proud of myself
56:14for getting this far
56:15and I am genuinely
56:16had such a good time.
56:20We will see you
56:21in finals week.
56:24Master finalist.
56:26I am so happy.
56:27I can't change my smile.
56:29It's so amazing.
56:31I can't believe it, honestly.
56:32Never in my wildest dreams
56:34did I think I'd get this far.
56:36I might end up being a cook,
56:37you know.
56:39I don't know
56:39if I've got any more in me
56:40but if I haven't
56:41I'm going to go and find it
56:42in the bottom of a drawer
56:43at the supermarket
56:44and I'm going to bring it
56:45in here and do it.
56:47It's a dangerous thing.
56:47It's cooking malarkey.
56:48Once you get into it
56:49too deep
56:49you can't get out.
56:51It's phenomenal, man.
56:53I'm like blown away.
56:54I really am.
56:55But now
56:56I really have to dig in
56:57and I want to push myself
56:58and really, really
56:59step it up.
57:00Next time
57:04it's the Celebrity MasterChef Finals.
57:11Whee!
57:13This is a real show.
57:15I think that you pulled it off
57:16with aplomb.
57:16Out of my depth.
57:17I'm at the bottom of the ocean.
57:19Crazy.
57:20Amazing job.
57:21Well done.
57:22Wow.
57:23That is pretty impressive.
57:25At the end
57:26only one
57:28can be crowned champion.
57:29Oh!
57:56Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little Little
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