Celebrity Masterchef - Season 20 Episode 07
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00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong?
00:07What's this space?
00:08The celebrity MasterChef title.
00:11Each week,
00:13five new celebs face off against each other.
00:16Seasoning, anyone?
00:17For sure.
00:21It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:30It's a contest that gets under your skin.
00:32Your eye is on the prize.
00:34There's only one thing that's certain about MasterChef,
00:36and that is, anything can happen.
00:52It's the last week of Celebrity MasterChef Heats,
00:55and the final five celebs about to put their cooking skills
00:58to the test are...
01:04When it comes down to it, I'm not a chef.
01:06I'm a singer.
01:07So, if I panic, I might burst into song.
01:10Who knows?
01:12Former professional rugby player and gladiator fury,
01:15Jodie Ownsley.
01:16I never expected myself to be in the MasterChef kitchen.
01:21On a rugby field, in the gladiators arena, yes.
01:24But in a kitchen, absolutely not.
01:27Reality TV star and former professional footballer,
01:30Ashley Cain.
01:31I have unparalleled self-belief.
01:33And that's the energy that I'm taking into the MasterChef kitchen.
01:37Let's go.
01:39BBC radio DJ and stand-up comedian, Noreen Khan.
01:43The words master and chef are not two words
01:46that often get associated with myself.
01:49So, I'm feeling a bit shaky.
01:51And Welsh rugby legend, Alan Wynne-Jones.
01:55You don't know what you don't know.
01:58So, whether my problem-solving abilities come to fruition,
02:01in the kitchen, we'll see.
02:08These five celebrities are used to success.
02:14But, can they sizzle? Can they fry?
02:16Can they make us a pudding or a pie?
02:19We've been impressed so far,
02:20but I want that to be knocked out of the park.
02:25So wonderful to meet you.
02:28We are so looking forward.
02:31To getting to know you.
02:32We want to see how you can cook.
02:37This first challenge we like to call under the cloche.
02:42Underneath each one of these cloches,
02:44there is a different ingredient.
02:46And all you have to do is choose a cloche,
02:50and with that ingredient,
02:51make for us something truly delicious.
02:54Ashley, are you OK?
02:56I hate surprises.
02:58Oh, dear. I hate them.
02:59So, this is a pretty out of comfort zone moment for me.
03:02So, we're here and we'll look after you.
03:04How's that?
03:06Noreen, come and choose a cloche.
03:13Good luck.
03:14My food knowledge is not that expansive.
03:18Hello.
03:19Hi.
03:20I'm normally just making things that I've made 20, 30, 40 times.
03:23But I will try and bring out some creativity and invention when I'm put on the spot.
03:31Bit nervous now. Can I see what's...
03:32You can lift up the cloche.
03:36Oh! Oranges.
03:39I've never actually cooked with orange, so this will be a real challenge.
03:44Can I make oranges?
03:45Well, that's not really cooking, is it?
03:47Oh, OK.
03:48Thanks, Noreen.
03:50Good luck.
03:52Alfie Bell, come and get your cloche.
03:55All right, guys.
03:56Good luck.
03:59Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:04That's about everything about it, really.
04:10Oh.
04:11OK.
04:12All right.
04:13I'm enjoying that, I suppose.
04:14Do you like prawns?
04:15I do.
04:16I'll give it a shot.
04:17Enjoy.
04:20Alan Wren.
04:21Come on.
04:22The longest walk.
04:24That's got a big dog.
04:25More nervous walking down the tunnel.
04:26No pressure, mate.
04:27No pressure, mate.
04:28No pressure.
04:29No pressure.
04:30OK.
04:31Got the high-performance element from the rugby side of things, so if I can harness that,
04:36hopefully it'll be a good accolade to use.
04:39OK.
04:40OK.
04:41Salmon fillet.
04:42I'm into my fish, live by the coast, so pretty comfortable.
04:49Mate, you got salmon.
04:51God just gave it you all.
04:53Well, hey, there's still time to mess it up.
04:56Don't worry.
04:58Ashley, it's time.
05:00Come on.
05:01Yes, let's get this bit out of the way.
05:03In life, I'm going to keep it on my toes.
05:06In the kitchen, not so much.
05:08Get the surprise over and done with.
05:10One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what
05:15I'm going to face.
05:22Do you know what that is?
05:23No.
05:24I've never seen anything like it in my life.
05:26It looks miraculous, but I've not got a clue what it is.
05:29It's called a Romanesco, and it's like a cauliflower.
05:33Looky me.
05:35A Romanesca.
05:36A Romanesca.
05:37It sounds like a dance.
05:39Jodie, come and get your clutch.
05:42Let's go, Jodie.
05:43If you give me a ball, I can run with it.
05:45That's fine.
05:46But if you get me in the kitchen chopping things, I'm clumsy, and I'm just going to be a disaster,
05:50to be honest.
05:51I just know it.
05:52Jodie, you ready?
05:53No, but let's do it.
05:54Go on, then.
05:55Oh.
05:56Chicken.
05:57That's me all over, so I'm all right with that.
05:58I can breathe.
05:59Jodie, love the confidence.
06:00Thank you very much.
06:01We'll see.
06:02We don't expect you to make something truly delicious with just your one ingredient.
06:15So, we are opening the MasterChef larder.
06:24Wow.
06:25A larder full of everything you need to make that ingredient sing.
06:31A load of a tray.
06:33You have 60 minutes.
06:35Let's cook.
06:36I've got rubbish darts on getting in there.
06:43This is a really new experience outside my comfort zone, but I'm loving it.
06:48I'm not sure they will be when they try the food, though.
06:51We're going to see what they're like thinking on their feet.
06:54What's it like when they just open their fridge at home, see a lovely ingredient shining at them.
06:59Are they inspired or are they frightened?
07:02You need to keep your eye on the game and just produce something edible.
07:07Edible, good.
07:08Delicious, even better.
07:13Does anybody want these?
07:16I've never really cooked with oranges and the only thing I can think is make a cake,
07:20but I haven't made a cake for about 15 years.
07:32Right, let's see if I can turn the pan on first.
07:35Yorkshire-born 24-year-old Jodie Ownsley is best known as the formidable fury on TV's gladiators.
07:43She was the world's first ever deaf female rugby sevens international.
07:48So, I was born before I found my deaf, but when I was 14 months old, I had a cochlear implant fitted.
07:56A cochlear implant is a bit more complex than a hearing aid,
08:01so it was a lot of speech therapy and learning to lip-read,
08:05and that's how I somehow picked up the Yorkshire accent, just by reading people's lips.
08:10It's just from repetition and practice, and here we are.
08:15I've always wanted to know, how do they give gladiator names out?
08:22Well, they just ask, do you want to be fury?
08:24And I thought, I'm probably the least furious person you can come across.
08:27But once I'm in competition mode, I just switch.
08:30So, it actually suits me so well, and it's me in a nutshell.
08:34You have chicken thighs, skin on.
08:37Chicken is probably the best option I could have asked for.
08:41And then got a bit of pepper, broccoli, and some potatoes.
08:45And then, hopefully, we can just build from there.
08:48Good luck, Fury. Thank you.
08:53From Jodie, we're going to get what I would call meat and two veg.
08:56Some chicken thighs cooked with some butter and a bit of garlic,
08:59served with some potatoes, which are going to have butter and garlic.
09:02I don't know whether to wash my potatoes or not.
09:05With some vegetables, there is some promise, a bit of spice,
09:08because she's got some chilli flakes on her bench.
09:11I think I put a bit too much chilli in.
09:15You know those chicken thighses?
09:20They need to be cooked all the way through.
09:22It's a very thick piece of meat.
09:24Also, if you don't get that skin crispy,
09:27it's really not nice to look at, and it's not delicious either.
09:32No sauce here, just garlic butter.
09:34I'd like a bit of seasoning, and I hope it looks smart.
09:40That's 15 minutes gone, celebrities!
09:4315 minutes!
09:47Jodie, feeling good?
09:49Yeah, I'm all right. We're steaming my head.
09:51Oh, wow.
09:5434-year-old Ashley Kane is a former professional footballer
09:59who became a reality TV star on Celebrity SAS and The Real Full Monty.
10:05But a tragedy was to take his life in a new direction.
10:09On the 10th of August, 2020, my beautiful daughter was born,
10:14Azalea Diamond Kane.
10:15Two months into having my daughter, I found out she had a very rare
10:20and aggressive form of leukaemia, which eventually took her life.
10:26He now takes on record-breaking challenges to raise money
10:29for the Azalea Foundation, supporting children with cancer.
10:34I've completed some of the world's toughest challenges.
10:38That's why I risked my life.
10:40That's why I go through blood, sweat and tears.
10:43It's just the love that I have for my little girl.
10:48Ashley, I think you've done far scarier things than cook for me.
10:52Put me in the Yukon, kayaking through the Arctic Circle,
10:55a thousand miles with grizzly bears, wolves and life-threatening waters,
10:59unsupported.
11:00And where my comfort zone is, I'm right in the middle.
11:03Put me in this kitchen and I couldn't be further away from it.
11:06So this is a bit of a scary, challenging experience for me.
11:10I'm lucky that you're such a kind, accepting person.
11:15Oh, you clearly don't know me, Ashley.
11:16That's not going to judge too hard.
11:19On first impressions, I'm not sure if Ashley is the strongest cook here.
11:24But what he does have is absolute passion and focus.
11:27He's Romanesco, he's realised he can cook like a steak.
11:32Cut it into nice big thick slices and he's going to cook it with some butter and some garlic.
11:38But he needs to make sure it's cooked all the way through, slightly soft, but not so soft that it falls apart.
11:45With that, we've got potatoes, a piece of pork.
11:50Presently, that pork filler is wrapped in foil with some butter and some onions and he's going to just bake that.
11:55Pork filler has very little fat on it.
11:57I just hope it doesn't go dry.
11:59When 39-year-old Alan Wynne-Jones retired from rugby in 2023, he'd played in four World Cups, won five Six Nation titles and three Grand Slams.
12:16He remains the most capped rugby union player in the world.
12:22Stop moving the fish, Alan Wynne.
12:23As a former sportsman, obviously, he was very conscious about dietary requirements, but it's been eye-opening looking at some recipes, the amount of double cream, butter, salt and sugar.
12:34So, it's a case of, all right, here we go.
12:37Do you cook at home?
12:39Yeah, my wife does quite a bit with the kids because I make more of a mess.
12:43But I'll have the odd occasion that, you know, I'll find something that I want to attack.
12:46How many kids?
12:47Three daughters.
12:48Will they be watching you?
12:49Hopefully, hopefully supporting me as well.
12:51My biggest critics and biggest fans.
12:52What are you doing with the salmon today?
12:54I wanted to go down the Asian route, so I've got the noodles.
12:57I'm going to do soy, honey, ginger, chilli, garlic, sesame oil, and then hopefully that'll be enough to put through the noodles.
13:04Is this something you like to eat when you go out?
13:06Yeah, I like to eat it, like to make it, and if you get it right, it can taste quite good.
13:10At least you're smiling now. You weren't ten minutes ago. We've got a smile out of you.
13:14Yeah, it's my passport face, but I'm always smiling on the inside.
13:17Alan wins one to watch. He seems to understand that that salmon goes with Asian-inspired flavours.
13:26I think he's making something rather good.
13:29Salmon only needs to cook for a matter of minutes. It needs to flake and fall apart.
13:3451-year-old Alfie Bowe is an award-winning tenor famed for performing in Les Miserables and has recorded over 20 albums, including four number-one records with Michael Ball.
13:56Working with Michael Ball, I call that community service.
14:02Inspired by classic comfort dishes and the food of Italy, he frequently cooks for friends and family.
14:11There was a time when I was thinking of going to culinary school, but then I realised that it's harder than it looks.
14:18Then I decided, no, I think I'll just stick to singing.
14:24So, we're both from the north-west of England. Did you grow up close to Blackpool?
14:27I did, yeah, yeah, just north of Blackpool, on the Fylde Coast. It's beautiful up there.
14:32Literally spent my childhood being taken to the Illuminations.
14:35I know, and I switched them on once.
14:37No! I did, I turned on the Illuminations once.
14:39You must be our biggest celeb that we've had in here today.
14:43So, you've got prawns, do you work with prawns usually?
14:46Not normally, no, no, I don't.
14:49Tell me what you're cooking today.
14:50Well, I've gone for sort of like an Italian theme.
14:53I've even got my dough ready for some pasta.
14:56OK, this all sounds very impressive.
15:02I love Italian food, I do eat a lot of it.
15:05It's my go-to restaurant when I've got time off.
15:08We are being promised from Alfie a bowl of pasta with prawns and walnuts.
15:13Fantastic.
15:15He's making handmade pasta, which tells me it could be a really good cook.
15:19Those prawns need to have a nice bit of colour, then be dropped into the sauce at the last minute.
15:24Then the sauce and the pasta come together to become one, and it becomes a lovely mixture.
15:28Fifteen minutes left. One, five.
15:36Wish me luck.
15:38Noreen Khan was a presenter on the BBC Asian radio network for 12 years before taking on a career as a stand-up comic.
15:50As a child, she would often help her father grow fresh produce on his seven allotments.
15:55And do you cook at home?
15:58Occasionally, yeah, I do.
15:59I live alone, so it's kind of hard sometimes cooking for one.
16:03But then I get quite spoiled because I go and see all my sisters and my family.
16:06How many sisters?
16:08I've got four older sisters.
16:09Are you the baby?
16:10I'm the baby of the family. I'm the youngest of eight.
16:12You haven't lifted a finger your entire life, have you?
16:15No, no, that's not entirely true. No, no.
16:16No, no. I'm very independent considering, but it has made me a little bit of a lazy cook.
16:25We had like a rota at home, and my job was to water the plants, which I'd always forget to do.
16:32So cooking wasn't really on the agenda for me, you know?
16:37Noreen did get one of the more difficult things.
16:40Yes, they're oranges, we all recognise them, but how do you make them the star of the show?
16:44Yeah.
16:46I think they're done.
16:47An orange cake!
16:49Fantastic!
16:50That's alright.
16:51Lovely light sponge, flavoured with orange rind, being really fragrant.
16:55She put orange juice in and realised it was too wet.
16:58So she's used desiccated coconut, thinking on her feet, that's fantastic.
17:02It needs to be cooked all the way through and it can't be raw cake mixed in the centre.
17:07We're going to get whipped cream, flavoured with orange rind.
17:10More orange, which is good.
17:11The cakes, I think maybe I'm just going to give them another minute or two, and then I think I should be alright.
17:21Ten minutes left!
17:23It's a little bit cloggy, but I think I've overcooked it.
17:33I don't know what I'm doing here with this, but I'm just trying to make it look round.
17:39You've only got two minutes!
17:40Two minutes left!
17:41Now, Alfie, what's going on?
17:42Are you feeling good?
17:43I don't know yet.
17:44I'm just going to go.
17:45I'm just going to go.
17:46Ooh!
17:47What happened?
17:48One fell on the floor.
17:49You dropped one on the floor?
17:50Because I opened it and it fell on the floor.
17:51Yeah.
17:52Right, you can save this.
17:53You dropped one on the floor.
17:54You dropped one on the floor?
17:55Because I opened it and it fell on the floor.
17:56Right, you can save this.
18:00That's it.
18:01Time's up, everybody.
18:02That's it.
18:03Done.
18:04Literally shaking through the old Ollandares.
18:05I got it.
18:06I got it.
18:07OK.
18:08I'm going to go and do it.
18:09Let's go.
18:10Let's go.
18:11Let's do it.
18:12Let's go.
18:13What happened?
18:14One fell on the floor.
18:15One fell on the floor.
18:16You dropped one on the floor.
18:17Because I opened it and it fell on the floor.
18:18Right.
18:19You can save this.
18:26That's it.
18:27Time's up, everybody.
18:28That's it.
18:29Done.
18:30I'm literally shaking through the old holiday.
18:35I've got my chicken cut, that's the main thing.
18:37I've got my taters.
18:39I've got to be a bitch.
18:40I think I'll be all right.
18:42Can Gladiator Jodie enter the arena?
18:44Let's go.
18:44Good luck.
18:48Hello.
18:49Hi.
18:51First up is Gladiator Jodie,
18:53whose pan roasted her ingredient of chicken thighs
18:57in chilli, garlic and pepper
18:58and served it with buttered garlic potatoes,
19:01broccoli and roasted peppers.
19:10You're asked to make chicken the star of the show
19:13and it really is on this plate.
19:16Festooned in chilli flakes.
19:18Really, really good chicken.
19:21I love what you've done with the skin.
19:24It's so buttery and oily.
19:26However, it could be a bit crisper.
19:32Potatoes are lovely and soft.
19:34I think you played it safe here.
19:35But overall, good chicken.
19:39All this needs, Jodie, is a sauce.
19:42Something to give her a bit of moisture
19:43because everything else is pretty good.
19:46Yeah.
19:47We've got soft peppers, which is really, really sweet.
19:50Broccoli, which you cooked very, very nicely,
19:52which is great.
19:53It just needs a sauce.
19:55OK.
19:59I just went blank.
20:02I was like, what do I do?
20:04And then I thought, you're literally cooking chicken
20:05and you love chicken.
20:07So once I found my feet,
20:08I was fine.
20:10Reality star Ashley has turned his ingredient of Romanesco
20:21into steaks,
20:22which he's pan-fried in butter and garlic
20:24and served with oven-roasted pork,
20:28baked onions,
20:29Romanesco leaves
20:30and buttered new potatoes.
20:33You created this beautiful piece of art.
20:36You've made a Romanesco steak.
20:47It's soft.
20:48It's well-seasoned.
20:49It's incredibly buttery and decadent.
20:52Delicious.
20:53The potatoes, you've just served them whole.
20:55You've left the skins on,
20:57so they could be a bit crisper.
20:59But the Romanesco, yes, please.
21:02The pork itself is cooked a lot.
21:09And it's so dry,
21:11it's close to biltong, actually, to be fair.
21:14But listen, the Romanesco,
21:16I think you've done such a great job with it
21:18and it tastes really good.
21:23You know what?
21:23Right now I'm feeling quite good.
21:25It wasn't a total disaster.
21:26And I feel like it's gave me a great starting point
21:31to now head on to better things
21:33in the competition, hopefully.
21:37Hello.
21:38Welsh rugby legend Alan Wynne
21:40has made an Asian-style noodle dish
21:42using chilli, garlic, soy and honey
21:45and pan-fried his ingredient of salmon
21:48in lemongrass and Sichuan pepper,
21:51topped with crispy salmon skin,
21:53peppers and spring onion.
21:56Your salmon's cooked really nicely.
22:03The skin is crispy.
22:05There's little flavours here,
22:06hints of garlic and ginger going through it
22:08and it delivers the way it should deliver.
22:10I think that's great.
22:12I think you understand flavour,
22:15but it was very subtle.
22:17Just don't be scared of us.
22:18Pack it on.
22:20Your noodles are a little bit still stuck together.
22:23However, I could quite easily eat that plate.
22:25Yeah, it was far more daunting
22:30than I thought it was going to be at the start.
22:32But yeah, hopefully a little bit more prepared
22:34for whatever's next, he says.
22:40Classical singer Alfie
22:42has pan-fried his ingredient of prawns
22:44and made his own pasta
22:45to serve a prawn linguine
22:47with a tomato, chilli and caper sauce and walnuts.
22:51You're ambitious because you made your own pasta.
22:59You've got a great palate because your sauce is fantastic.
23:02Sweet tomatoes, salty caper.
23:05The prawns are overcooked.
23:07But Alfie, I think that's a great start.
23:09Thank you very much.
23:10That sauce is truly rustic.
23:13Tomatoes, capers and chilli.
23:15It's still sweet.
23:16It's fiery.
23:17The walnuts give this lovely nutty crunch.
23:23And for your first cook in this kitchen,
23:26that is impressive.
23:28OK, thank you.
23:30I was shaking a lot.
23:32But yeah, to make a dish and complete a dish,
23:34I was fairly pleased with myself, I think, you know?
23:38Finally, it's stand-up comedian Noreen.
23:44She got oranges
23:45and has made an orange sponge cake
23:47with desiccated coconut
23:48served with whipped cream,
23:51orange rind and pistachios.
23:58This is a rather lovely cake
24:00with the cream on the side
24:02and the orange and the pistachio.
24:04I'm enjoying it.
24:05The orange is the star of the show.
24:08And I love the fact
24:10that you dropped a cake on the floor,
24:12breathed,
24:13and then just served what you had.
24:16Your cake is really good.
24:18Lovely and crispy on the outside.
24:20This is impressive
24:21because you've made a cake without a recipe.
24:24Good on you.
24:26Trust me to drop the cake.
24:28But yeah, it wasn't too bad.
24:31Could have been better.
24:32But I feel relieved.
24:35Well done, celebrities.
24:37You've survived your first challenge.
24:41So we will see you very, very soon.
24:44I'm very excited for what comes up next.
24:47Off you go.
24:48I'm mighty surprised by their food
24:58because when these five
24:59walked into the MasterChef kitchen,
25:01nerves are plenty.
25:04They came in like lambs
25:06and some of them left like lions.
25:08Isn't it wonderful to see them bloom
25:10into different people
25:11once they've got that first challenge
25:13under their belt?
25:14Job one done.
25:19Alfie's prawns were certainly overcooked,
25:21but it was impressive
25:22to see him de-shelling them
25:23and de-veining them.
25:25I think he probably had
25:26the most complex dish in the room.
25:27Made in tomato sauce,
25:28made his own pasta,
25:29and it worked.
25:30I was working 100 miles an hour
25:33and it was crazy.
25:34I was really feeling the tension in there.
25:36Hopefully I'll calm down.
25:40Ashley, we got a lovely Romanesco steak
25:43cooked beautifully,
25:44seasoned really well,
25:45quite delicious.
25:46But that pork was like shoe leather.
25:51Alan Wynn's dish for me
25:52was almost too subtle,
25:54but he clearly made the salmon
25:55the star of the show.
25:57It could have been a bit more robust,
25:58but actually, as a dish,
26:00it tasted really, really good.
26:02Jodie is clearly a novice cook.
26:05It could have done with the sauce,
26:06but actually a decent dish.
26:08The chicken was cooked
26:08really, really well.
26:09I've dropped a cake.
26:10It can't get worse than that.
26:12Noreen's cake delivered the goods.
26:14Well, it's nice and crispy
26:15around the outside
26:16and a nice light texture to it.
26:18You're ready for it next round,
26:19aren't you?
26:20I'm just eager to know
26:21what it's going to be
26:22and to get in there
26:23and get it done.
26:24We've got some really good food,
26:26but next,
26:27it's time to test their palate.
26:29I love this round
26:31because it's nothing
26:32they could have ever imagined.
26:33Well, welcome back, celebrities.
26:50If you're going to become great cooks,
26:55you need a good palate.
26:59And now, we're going to put that to the test.
27:03I'd like to think I've got an OK palate.
27:06Yeah, I'm probably setting myself up for a big fall there,
27:08but I'd like to think it's OK.
27:09In front of us here are 25 ingredients,
27:18and your job is to identify
27:20as many of these ingredients
27:22as you possibly can
27:24by tasting them.
27:27Should you incorrectly identify an ingredient,
27:31you will be eliminated from this challenge.
27:34Amongst them,
27:38there could be fruit,
27:40vegetables,
27:42meat,
27:43fish,
27:44dairy products,
27:45and maybe the odd bakery item.
27:48The winner will receive
27:4910 minutes extra cooking time
27:51in the next round.
27:53Oh, OK.
27:53Do you know what?
27:54I'd love to win this challenge
27:55because I need those extra 10 minutes.
27:58They'd make such a difference.
28:01To make sure that you're relying
28:02mainly on your palates,
28:05we are going to do this challenge
28:07blindfolded.
28:12Hang on.
28:15I'm deaf,
28:15and now I'm going to be blindfolded,
28:17but got a great sense of smell
28:19and a great sense of taste.
28:20So I think, if anything,
28:22being deaf is actually going to help me
28:23in this challenge.
28:24Judy,
28:25can I just check something?
28:27Are you OK to be blindfolded?
28:28Yeah, I'll be fine.
28:29I'll get on with it.
28:30Having that sight taken away from you
28:37does make a huge difference.
28:41It's really upping the ante.
28:43I can't rely on my eyes,
28:44and they're not that good anyway,
28:45but this is making it so exciting.
28:48Alan Nguyen.
28:55There you go.
29:00Cube number one.
29:01Ah, there you go.
29:02Feels a little bit spongy.
29:04Cucumber.
29:05You are still in the game.
29:11Jodie, in front of you,
29:12there's a tile.
29:14Is that a bad oo
29:17or a good oo?
29:18A bad oo.
29:19This cube feels really wet.
29:23I've put it in my mouth
29:25and I know straight away
29:27it's a tomato, innit?
29:29Do you not like tomatoes?
29:30Not really, no.
29:32It is a tomato.
29:33The rect answer.
29:35I hope the next cube
29:36tastes better than this one.
29:38Ashley, here is your cube.
29:40Ooh.
29:42Ooh.
29:43It feels quite nice, actually.
29:45Cube one.
29:46It's wet.
29:47It's smooth.
29:48It's firm.
29:53Ah, I love that.
29:54I'll eat all of that.
29:55There's a distinguishing taste.
29:56I know it.
29:57Pineapple.
29:58Ashley, it is a pineapple.
30:01It's like playing a game
30:03when I feel like
30:04I'm a big kid.
30:05Alfie.
30:06Yes.
30:09Okay.
30:10I smelt it
30:11and I knew exactly
30:13what fruit it was.
30:16Definitely an orange.
30:17It's an orange.
30:18Well done.
30:23Noreen.
30:25It's cold.
30:27Feels like a melon or something.
30:28Um, melon.
30:35By salt and melon.
30:39Good round, everybody.
30:41Well done.
30:42Yeah.
30:43Now things will start
30:44to get a little bit more
30:45difficult to identify.
30:48Adam, a gift from me.
30:51Cube number two.
30:53Relatively hard.
30:54The blindfold is making me
30:59question myself so much.
31:01Um, one more.
31:04Oh, there we go.
31:07Mango.
31:09It is definitely mango.
31:11Congratulations.
31:14This cube is literally
31:16rock solid.
31:19What's my love about?
31:20This is crunching
31:23off my teeth.
31:25I think I know what it is
31:26because I don't like it.
31:28A carrot.
31:29It is a carrot.
31:35It's softer
31:35than the pineapple.
31:37It's still wet.
31:38It's still squishy.
31:39As I take a bite,
31:40I know it.
31:42I eat this
31:43every single day.
31:45Wow.
31:47Watermelon.
31:49Well done.
31:49Yes.
31:51Alfie, it's time.
31:53Cool.
31:54It's in front of you.
31:56So this cube
31:56is really squishy.
32:00Oh.
32:01It's really sharp.
32:03That's a lemon.
32:05Alfie,
32:06take your blindfold off.
32:07Oh, no.
32:10Grapefruit.
32:11It's...
32:11Is it not?
32:13Alfie,
32:13it's lime.
32:15Lime.
32:15Sadly, Alfie,
32:18you are
32:19eliminated
32:20from the challenge.
32:23Good luck, guys.
32:24I'm so disappointed
32:25that I got it wrong.
32:27I should have taken
32:27longer
32:28to think about it.
32:30Oh.
32:34Feels very rubbery.
32:36Feels like plasticine.
32:37It's very sticky.
32:38So at first I'm thinking
32:39maybe it's a bit of
32:40toffee
32:40or a bit of caramel
32:42or...
32:43Oh, no.
32:44It's a fruit.
32:46Not a date.
32:47It's a...
32:48Oh, my gosh.
32:50It's a apricot.
32:51Please remove your blindfold.
32:53Oh.
32:56Oh.
32:57It's a prune.
32:58Oh.
33:00You're eliminated
33:00from the challenge.
33:02Got it.
33:03See you soon, mate.
33:04Yeah, see ya.
33:05Come on, Noreen.
33:06You could have done better.
33:10Three remain standing.
33:12You ready?
33:13No.
33:15That's the spirit, Alan.
33:16I'm sorry.
33:17Too honest.
33:19Now,
33:20it really does
33:21start to get tough.
33:23It's the middle
33:30of a vegetable.
33:32I'm going to have to say
33:33cauliflower.
33:34Very good palate.
33:36That's mad.
33:36Doesn't even smell
33:37of anything.
33:41Jodie,
33:42let's go.
33:47Smells like meat
33:48if you ask me.
33:50I don't know
33:51what this one is.
33:52It's got skin on it
33:53and it's mushy.
33:54I feel like I've had
33:56this before
33:56and I don't like it
33:57but I don't know
33:57what it is.
33:58It's a bit sweet.
34:00A bit like
34:00maybe a kiwi.
34:02Take off your blindfold.
34:03It's butternut squash.
34:09And I don't like butternut squash.
34:11You don't like butternut squash.
34:13I've had butternut squash before
34:15but I don't eat a lot of it
34:16so that's probably why
34:17I couldn't figure it out.
34:19I now know you don't like tomatoes,
34:22carrots
34:22and you don't like butternut squash.
34:24Jodie,
34:26you are eliminated
34:26from the challenge.
34:29See you, man.
34:34Ashley.
34:36It's very sticky.
34:37I know what it is
34:42but I think I'm being tricked.
34:44This is going to be
34:44completely wrong
34:45but it tasted
34:47like a jam donut.
34:48It was a jam donut.
34:50Congratulations.
34:50Yes.
34:51I'm so happy
34:52but it's about the taking part.
34:54All about the taking part.
34:58We are going to go
35:00to sudden death.
35:02You are now going to taste
35:04at the same time
35:05as each other.
35:07Alan Wynn's
35:07an amazing competitor.
35:09I'm glad to be
35:10standing next to you, mate.
35:12Likewise, bud.
35:13I need to beat this guy
35:15but I feel like the odds
35:16are really stacked
35:17against me at the minute.
35:17We're going head to head.
35:21It's pretty tense.
35:25It's cake-like
35:26but firmer than cake.
35:29Tastes like chocolate.
35:34It's in like a chocolate
35:35but I don't know
35:36I don't know what it is.
35:38It's so annoying
35:39because I want to win this
35:41so badly
35:42but the name doesn't
35:43come to mind.
35:44What does it, Alan Wynn?
35:46Chocolate brownie.
35:48Ashley.
35:48It's like a kind of
35:49formula like jelly.
35:51So what are you going to say?
35:52Jelly?
35:53Yeah.
35:54Gentlemen,
35:56remove your blindfolds.
35:57We have a winner.
36:01Alan Wynn.
36:02You're correct.
36:03It's a chocolate brownie.
36:07Ashley.
36:07Ashley.
36:09It was a jelly of type, sadly.
36:11Turkish delight.
36:12Turkish delight.
36:13Well done, mate.
36:16Well done, mate.
36:18If you're not first
36:19you're last
36:20and I am absolutely
36:22gutted to be last.
36:25Alan Wynn,
36:25you get yourself
36:26ten minutes extra
36:27cooking time
36:27in the next challenge.
36:28Thank you, gentlemen.
36:29Well done, boys.
36:30That was amazing.
36:31Oh.
36:32This show is bringing
36:32something out of me
36:33that I felt like I lost.
36:36A happy,
36:37jovial
36:37and fun spirit
36:39had a really good time.
36:41Who won?
36:42Well done, guys.
36:44Alan.
36:45Yeah, but, well,
36:46he knew it, though.
36:47He did know it.
36:48That was an interesting one.
36:49Obviously happy
36:49to have the extra ten minutes,
36:51but I think
36:51I've got to temper
36:52my reliance on it.
36:53Hopefully,
36:53I don't necessarily need it.
36:54Welcome, celebrities,
37:17to the MasterChef
37:18street food market.
37:21There's nothing I love more
37:22than walking through
37:24a festival
37:24or down a street
37:26and seeing a truck
37:27selling something
37:29that's delicious,
37:31maybe a bit naughty.
37:33That's what street food
37:34is all about.
37:36What we want to know now
37:37is what you would serve
37:39from your own food truck.
37:41This just gives a bit
37:42of an insight
37:42into you as a person,
37:44maybe influences
37:45from your heritage,
37:46or maybe it's just
37:47something you just love.
37:49You all have one hour,
37:52except for Alan Wynn,
37:53who has an extra ten minutes,
37:55because he won the palate test.
37:57Make it indulgent.
37:59Make it delicious.
38:00Let's cook.
38:01wherever I travel in the world,
38:08the first thing I do
38:09is I search out
38:10the street food.
38:11It tells me a lot
38:12about the country.
38:14It is the foundation
38:15of what does become
38:16great restaurant food.
38:19It's about eating
38:20as if you're not
38:21really worrying
38:22about calories
38:23and all of the naughty
38:24things.
38:25You're just having fun.
38:28I'm a bit calmer
38:29than I was
38:30trying to enjoy it now
38:32and just, yeah,
38:33just have a bit
38:34of fun with it, really.
38:36Alfie, you must have been
38:38to some street food trucks.
38:39Yeah, every festival
38:40I've performed at
38:41have incredible food trucks.
38:43Do you eat
38:44before you sing?
38:45Yeah, I do.
38:46Not during
38:46while I'm singing.
38:47I don't do that.
38:48Beforehand, I do.
38:49Alfie, you've got
38:50very few ingredients
38:51on your bench.
38:53I have.
38:53I think that's the best
38:54thing about food truck food.
38:56It can be simple
38:57but tasty.
38:58What are you making?
38:59Smashed spuds
39:01with palmer ham
39:02and pecorino cheese
39:03and deep-fried sage leaves.
39:06What is your
39:07influence for this?
39:08You know when you used
39:08to go and buy
39:09a bag of chips?
39:10It's a sort of
39:11a posh version of that.
39:13I'm hoping that
39:13in this simplicity
39:14there is genius.
39:16I hope so, too.
39:17With this dish,
39:19I'm hitting the brief
39:20but I'm not even
39:21thinking about it
39:22going wrong.
39:22If I start thinking
39:23about it going wrong,
39:24then it will.
39:27Alfie is frustrating
39:29me greatly.
39:30He's proven
39:31that he is
39:32quite a good cook.
39:33Why is he making
39:34something today
39:35that he could have
39:36finished in 15 minutes?
39:39We've really only got
39:40four component parts
39:41of this dish.
39:42Potatoes,
39:42which have to be crispy.
39:44This is more like
39:44mashed spuds,
39:45to be honest.
39:47Sage,
39:47which has been deep fried,
39:48which can't go bitter
39:49and can't be burnt.
39:51Pecorino cheese,
39:52a sheep's milk cheese,
39:53which needs to be grated
39:54and ample of it,
39:56and ham,
39:57which also needs
39:57to be nice and crispy.
40:00Alfie's potatoes
40:01look delicious.
40:02We've scaled it
40:03so far back,
40:04we're not seeing
40:05any ambition.
40:10Celebrities,
40:10you've had 20 minutes.
40:15I've probably made
40:16a rod for my own back
40:17doing relatively well
40:18in the first couple
40:19of challenges,
40:20but I'm pretty happy
40:21so far with the way
40:22it's gone.
40:25Oh, look at these.
40:27Look at them.
40:30Alan Wynne,
40:31you've played in stadiums
40:32around the world,
40:33surrounding stadiums,
40:35they're usually food trucks.
40:36What's yours
40:37going to be called?
40:37Big Isle's food truck.
40:38It was a nickname
40:39I was given affectionately
40:40as a younger man.
40:42Hopefully it was affectionately anyway.
40:43What are you actually cooking?
40:45I'm cooking lamb koftas
40:46with flatbread,
40:48red cabbage and carrot,
40:49mint,
40:50slaw,
40:51and then a classic tzatziki.
40:53As a sports person,
40:54are you allowed
40:54to let yourself off the leash
40:55and just eat what you want
40:56sometimes?
40:57This is, I suppose,
40:58where this recipe comes from.
41:00One of the most important
41:01men in the team environment
41:03when I was playing
41:04was a chef
41:05and we used to have
41:06themed dates
41:06so we'd have
41:07Japanese, Mexican, Greek
41:09and this was one of his.
41:10Well, this is my take on it.
41:11You've got ten minutes
41:12on everybody else.
41:13Yeah.
41:13Bit of an advantage.
41:14Yeah.
41:14Use that wisely.
41:15Cheers.
41:19Alan Wynne is the choir of Sassu.
41:23He's bringing something
41:24really quite complex.
41:28Those coulstras are quite big.
41:30He's mixed lamb
41:31and pork mince together.
41:32The pork mince
41:33will give it flavour
41:34but also the fat
41:35will keep it nice and moist.
41:37I love tzatziki,
41:38I love kofta,
41:39I love flatbread
41:39but there's danger points
41:41with all of them.
41:43If that tzatziki's under-seasoned,
41:45it's just yoghurt and cucumber.
41:48If the flatbread doesn't work,
41:50we've got cardboard
41:51and if those koftas
41:52aren't cooked all the way through,
41:54I'm not eating raw lamb
41:55and pork mince.
41:57Come on, man.
41:57You got this?
41:58Yeah, I got it.
41:59Yeah?
41:59Yeah, yeah.
42:00Feeling good?
42:01Yeah.
42:02I'm hoping that John and Grace
42:06will see that I actually have the potential
42:09to be quite a good cook
42:11and that my food can be edible
42:14and it won't be thrown on the floor.
42:15Noreen, you're a vegetarian.
42:20Yes.
42:20Yes.
42:20Street food around the world
42:22that's vegetarian is amazing.
42:24So are we getting something
42:25that you truly love?
42:26Yeah.
42:27So I'm bringing some of my, like,
42:28personal favourites
42:30which includes potato cutlets
42:32which are called aloo tzatziki.
42:33So this classic tzatziki,
42:35or you call it sometimes a cutlet,
42:36it looks like a little potato cake.
42:38Yes.
42:38We had them quite a lot as kids
42:40because my mum was vegetarian as well
42:41so she'd make, like, aloo tzatziki quite a lot.
42:43But I'm going to have a bit of a twist.
42:45I'm going to add beetroot and carrots
42:47to the cutlets covered in breadcrumbs
42:49and then some curried, spicy chickpeas on the side.
42:54And then mint chutney sauce,
42:56but it will have mango in it as well.
42:58So what would your food truck be called?
43:00It's going to be called Kana truck
43:02because Kana in Urdu means food
43:04and obviously Kana is a play on my surname.
43:07Kana truck is open.
43:09It certainly is.
43:10Good luck.
43:14Noreen's making for us a classic Indian dish,
43:17aloo tzatziki.
43:18It looks like a little potato cake.
43:20She's flamed with beetroot and carrot
43:22and we've got the flavours of coriander
43:25and garam masala and spicy with chilli.
43:28I just hope those tzatziki aren't soggy
43:30because of the moisture from the beetroot and carrot.
43:33I hope they don't fall apart in the fry pan.
43:36I hope Noreen fills everything with lots of spice
43:39and makes sure that yoghurt mixture with that mango
43:41is lovely and refreshing.
43:44Noreen is using chickpeas at the side.
43:46They can be very, very bland
43:48if they don't have the right amount of seasoning and spice.
43:51I'm worrying that she's going to pack all this flavour
43:53and heat into the cutlet,
43:55whereas the chickpeas could be a drab wet Wednesday.
43:57That's 30 minutes left.
44:0430 minutes remaining.
44:09Cooking your own menu,
44:10that pressure piles on.
44:14But I'm ready for the challenge
44:16because I operate great in chaos.
44:18But I like to think so anyway.
44:20We'll see you find out.
44:21What's the influence for your food truck?
44:27I'm a boy from an island in the Caribbean.
44:29The food is tasty, it's fiery.
44:32There's always vibes, energy and music around it.
44:34So I kind of wanted to bring a bit of that energy
44:36with this dish and create something that hopefully tastes good.
44:39What are you cooking?
44:40Aki and saltfish with dumpling and fried plantain.
44:43Oh, fantastic!
44:45Who taught you to cook this?
44:47So my auntie and my godmother, Tina and Sharon.
44:50Caribbean people don't have measurements.
44:52They just throw it in, go by feel,
44:54and that's what I'm going to do today
44:55and hopefully you'll like it.
45:00Aki and saltfish.
45:02Aki, a fruit off a tree which is quite slippery
45:05and when seasoned well is delicious.
45:09With that, we've got saltfish.
45:10Fish which has been cured and preserved in salt.
45:13The problem here is the saltfish
45:15could end up being very, very salty.
45:18But I can see that he's rinsing it time and time again.
45:22I love a Caribbean dumpling.
45:24This is the moment of truth.
45:26If I get this wrong,
45:28I am going to get my ass handed to me when I get home.
45:32I want them to be slightly harder with a bit of texture
45:35but still oily and go perfectly with the aki and saltfish.
45:39So that's 20 minutes to go.
45:46Alan, 30 for you.
45:52I feel like my face is different to what I'm actually thinking.
45:57I'm in the zone.
45:57We've got what looks like pudding.
46:03Yeah, yeah, I'm going for sweet
46:04because I've got the biggest sweet tooth light ever.
46:06So I'm basically doing a Yorkshire pudding wrap
46:10filled with chocolate spread, Greek yogurt mixed together,
46:14strawberries, whipped cream, hazelnuts
46:16and then honey on top.
46:18It's inventive.
46:19I like it.
46:22Jodie's taking a Yorkshire pudding
46:24which is normally served savoury with Sunday lunch
46:28and she's turning it into a very decadent pudding.
46:32Are they all right?
46:33Because I don't want to overcook them too much.
46:38That Yorkshire pudding is going to be wrapped up with a filling.
46:41Strawberries, chocolate, hazelnut, Greek yogurt and honey.
46:47That's sweet.
46:49But actually, it's naughty, it's exciting
46:51and it's not something you have every day.
46:53That's what great food trucks are all about.
46:56What's the food truck called?
46:58Puds and hugs.
46:59You get a free hug with every Yorkshire pudding.
47:02One of the sports you were famous for is coal carrying.
47:06Yeah, the Yorkshire World Coal Carrying Championships.
47:09You run a mile uphill with a sack of coal on your shoulders.
47:13And I just did it every year.
47:14I've won it five times and I'm even doing it this year as well.
47:17Wow.
47:18You're so Yorkshire, aren't you?
47:21Honestly.
47:24I feel like I've got a lot of pressure on my shoulders.
47:27I'm doing this for the whole of Yorkshire,
47:29so it better go right because if it don't,
47:32then I'm sorry to let Yorkshire down.
47:37So that's four minutes left.
47:38We're coming to the end.
47:39Four minutes.
47:40Literally just to play it now.
47:42Where do these go?
47:53Done.
47:54Alfie?
47:55Yeah?
47:56You seem to be finished.
47:57About half an hour ago.
48:00It's the only time I've ever seen anybody washing up.
48:02I'm shirking.
48:18Okay, so that's it.
48:19Time is up.
48:22Alan, when you have ten more minutes.
48:26No pressure, big dog.
48:28Make it count.
48:29All right, I'm putting the shure in pressure, buddy.
48:34There's all that time, dog.
48:37How much longer do you think you've got to finish off?
48:39I'm using every last drop.
48:41Are you?
48:41Yeah.
48:43Alan, when?
48:44Yeah.
48:44Two and a half minutes.
48:45Yeah, thank you.
48:46Two and a half minutes, please.
48:48All right, I'll do.
48:49I'll have to do.
48:51All done?
48:51Yeah, thank you.
48:54So is this what ten minutes extra does?
48:56Yeah.
48:57No.
48:58I've done better versions, like.
48:59I was like, I was too slow at the start.
49:02Alfie.
49:05Hello, Alfie.
49:06Hello, Alfie.
49:08First up is Alfie, whose food truck offering is deep-fried crushed potatoes,
49:15topped with crispy palmer ham, pecorino cheese,
49:18and deep-fried sage leaves, served with sour cream.
49:23Boom.
49:31Boom.
49:33A little potato, crispy all the way through, not greasy in any way.
49:36That lovely, salty pecorino cheese, wonderful, adding the seasoning.
49:40The crispy ham giving smokiness at the same time.
49:43Little bits of sage sprinkled across the top, giving real flavour of Christmas stuffing.
49:49And then the sour cream around the outside, giving sharpness.
49:52Fantastic.
49:54Alfie, there is so very little to this dish that you had enough time to write a new Christmas album.
50:01However, this is a big, stonking, tasty, decadent bowl of food, and I'm in for it.
50:12To get a boom from John, that's a big confidence booster for me.
50:20So, yeah, I'm very happy.
50:23Alan Wynne.
50:28Alan Wynne's food truck dish is paprika and chilli spiced lamb and pork kofta
50:33with red cabbage and carrot salad, served in a flatbread with tzatziki sauce.
50:39You had ten minutes extra, you needed every minute.
50:42Yeah, I did.
50:49There's a food truck dish, I think it's brilliant.
50:52Your kofta, lovely and moist and juicy, lovely crust around the outside,
50:56but it could do with a little bit more power, because you can spice it up a little bit more.
51:01Sweet red cabbage, carrot, and lemon juice, make it nice and sharp, that's good.
51:06But give it some warmth, go for it.
51:08OK.
51:09Your bread is slightly too thick, however, it is delicious.
51:15I am enjoying it.
51:16I like the kofta, but more spice.
51:19Mm-hm.
51:22Feedback was fair.
51:23Moving forward in the competition, make sure I keep chasing the flavour
51:27and chuck everything out of it.
51:28The kofta, it's a great idea.
51:42The kofta, it's a great idea.
51:46The kofta, it's a great idea, the beetroot to give it vibrancy and sweetness, and the carrot and the potato to give it firmness.
52:02However, there's so much moisture has gone into that, what's ended up in the plate is very damp, and the cutlet has not worked at all.
52:11Noreen, the chickpeas are lovely and vibrant, slightly soft, chilly heat on the back of my throat.
52:19Your chutney, wonderful, different sort of heat, and I like the sweetness of that mango.
52:23I think the tikis are almost there.
52:25But those potatoes need to be drier to get the structure.
52:30A little bit disappointed, but there's always a next time.
52:33In this case, the next time's got to be really good now.
52:36It's going to get serious.
52:40Inspired by his Caribbean heritage, Ashley has made ackee and saltfish.
52:46Salted cod with peppers, tomato and ackee fruit.
52:50Spiced with garlic and curry powder.
52:52Served with fried dumplings and plantain.
52:55The presentation, it's like a sunset.
52:58It's lovely.
53:03I'm very much enjoying what you've cooked for us.
53:07The ackee itself, slippery as it should be.
53:11Crispy bits of peppers and onions, cooked really, really nicely.
53:14The saltfish, not too salty.
53:16I really like the curry powder going through it.
53:18The flavour of chip shop curry sauce.
53:21So it's quite comforting at the same time.
53:24I think it's a great dish.
53:25The dumplings, they are outrageous.
53:29Pillowy soft in places and then squidgy like doughnuts.
53:34I can clear this plate.
53:36Thank you very much.
53:37I can't keep this smile off my face because I smashed that dish.
53:44I feel really great.
53:49Finally, it's Jodie.
53:51Inspired by family Sunday lunches, she's made a Yorkshire pudding wrap filled with strawberries,
53:57Greek yoghurt, chocolate spread, hazelnuts, whipped cream and Yorkshire honey.
54:04I think Yorkshire pudding is really beautifully made.
54:17The hazelnuts give you sort of a real lovely nuttiness, but also give me your crunch.
54:21I mean, it's so sweet, but I really like it.
54:24Perhaps the Yorkshire pudding itself could have been sweeter.
54:30However, I love the innards.
54:33The chocolate and the strawberry and the fact that you put the Yorkshire honey in too,
54:38just to make it even more Yorkshire.
54:40To me, this is just so bang on brief.
54:44And you get a free hug too.
54:45What is not to love?
54:46I think I'm feeling relieved.
54:50I hope I did Yorkshire proud, and if I didn't, I apologise.
54:57Celebrities, thank you so much.
55:00We have eaten well.
55:02And every time we see you, we just learn so much more about you.
55:10All five of you already, without realising it, have grown in confidence,
55:13and you are learning really, really quickly.
55:15The quicker you learn, the better.
55:18Because it's going to get a little bit hotter in the MasterChef kitchen very soon.
55:32How fascinating was that challenge?
55:33We've suddenly got five very good cooks.
55:36We've got sports people and entertainers, and there's this competitive edge.
55:40You can feel it happening.
55:42Today, it was like a nice little vibe in the kitchen.
55:45We're seeing a creative side there from Jodie.
55:48A Yorkshire pudding into a dessert.
55:50I loved Jodie's street food, because it was sweet on sweet on sweet,
55:54with a little bit more sugar.
55:56Ashley really surprised me.
55:58Ackie and saltfish.
56:00That was really well flavoured with the curry, but the dumplings, sensational.
56:04When he plates up, there's a real creativity, there's finesse.
56:08That extra time was a curse.
56:09Oh.
56:10But, um, ah, here's where it is.
56:11I got it out.
56:12Alan Wynn needed those extra ten minutes.
56:15Those cooktas should have been spiced more, but he's got the technique.
56:19He's scared to load flavour into food.
56:22I find it mad how much flavour they want.
56:24I'm like, do they really want that much flavour?
56:26Alfie, those potatoes, although relatively simple, were crispy on the outside.
56:32Salty pecorino.
56:34I thought it was fantastic.
56:36It was delicious, but he had so much time left to do more.
56:40So in the next round, if I see you, like, hanging around idly, I'll say,
56:43Alfie, can you come and clean my bench, please?
56:44I'll do that.
56:45Give me a hand.
56:45No worries.
56:46Noreen cooked for us chickpeas.
56:48Delicious, smoky flavours of cumin and coriander.
56:52I loved her mango chutney.
56:54I loved her yoghurt.
56:55But those tiki were a disaster.
56:58I thought it was a very strong round.
57:00Yeah, I thought it was.
57:03We have five good cooks.
57:06But from here on in, now the competition gets serious.
57:10Let's see what else they've got to give.
57:12Next time, the five celebrities are back.
57:18Fire.
57:19And the pressure intensifies.
57:21Wow.
57:22As they take on the recipes of MasterChef finalist and cookbook writer Alexina Anatoli.
57:30This is, like, all alien to me.
57:31Bit of a mess.
57:32OK, break.
57:34Before battling for a place in the quarterfinal.
57:37Flavies are just wonderful.
57:42Flavies are just wonderful.
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