Celebrity Masterchef - Season 20 Episode 07
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00:00İzlediğiniz için teşekkür ederim.
00:0115 up for it celebrities
00:03With their eye on one prize
00:05What could go wrong?
00:07What's this space?
00:08The Celebrity MasterChef title
00:11Each week
00:12Five new celebs face off against each other
00:16Seasoning anyone?
00:17For sure
00:18Woo!
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
00:29It'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
00:37Anything can happen
00:38It's the last week of Celebrity MasterChef Heats
00:55And the final five celebs about to put their cooking skills
00:59To the test are
01:00Opera sensation Alfie Bow
01:03When it comes down to it I'm not a chef
01:07I'm a singer
01:08So if I panic I might burst into song
01:10Who knows
01:11Former professional rugby player and gladiator fury Jodie Ownsley
01:17I never expected myself to be in the master chef
01:20In the kitchen
01:21On a rugby field in the kitchen
01:22On a rugby field in the gladiator's arena yes but in a kitchen absolutely not
01:27Reality TV star and former professional footballer Ashley Kane
01:31I have unparalleled self belief and that's the energy that I'm taking into the master chef kitchen
01:36Let's go
01:38BBC radio DJ and stand-up comedian Noreen Khan
01:43The words master and chef are not two words that 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 in the kitchen we'll see
02:03These five celebrities are used to success
02:11But can they sizzle can they fry can they make us a pudding or a pie
02:19We've been impressed so far but I want that to be knocked out of the park
02:23So wonderful to meet you
02:28We are so looking forward to getting to know you
02:33We want to see
02:34How you can cook
02:36This first challenge we like to call under the cloche
02:41Underneath each one of these cloches there is a different ingredient
02:46And all you have to do is choose a cloche
02:50And with that ingredient make for us something truly delicious
02:54Ashley are you okay?
02:56I hate surprises
02:57Oh dear
02:59So this is a pretty out of comfort zone moment for me
03:02But we're here and we'll look after you
03:05How's that?
03:06Noreen
03:08Come and choose a cloche
03:10Good luck
03:14Good luck
03:14My food knowledge is not that expansive
03:17Hello
03:18Hi
03:19I'm normally just making things that I've made 20, 30, 40 times
03:24But I will try and bring out some creativity and invention when I'm put on the spot
03:30I'm a bit nervous now
03:32A bit nervous now can I see what's
03:34You can lift up the cloche
03:36Oh
03:37Oranges
03:39I've never actually cooked with orange so this will be a real challenge
03:45Can I make oranges?
03:46Well that's not really cooking is it?
03:48Okay
03:49Thanks Noreen
03:49Thank you
03:50It's good luck
03:51Alfie Bell
03:53Come and get your cloche
03:55All right guys
03:56Good luck
03:57Thank you
03:58Preparation wise for this competition I've pretty much just had sleepless nights
04:04That's about everything about it really
04:06Oh
04:10Okay
04:11All right
04:12I wasn't expecting that I suppose
04:14Do you like prawns?
04:15I do
04:16I'll give it a shot
04:17Enjoy
04:18Thank you
04:20Alan Wren
04:21Come on
04:22The longest walk
04:23That's got a big dog
04:25More nervous
04:25Walking down the tunnel
04:26No pressure
04:27Just lock a scrum
04:28No pressure
04:29Okay
04:29Got the high performers element from the rugby side of things
04:35So if I can harness that hopefully it'll be a good accolade to use
04:43Okay
04:43Okay
04:44Salmon fillet
04:45I'm into my fish live by the coast so um pretty comfortable
04:50Mate you got salmon God just gave it you all
04:54Well hey
04:55Huh?
04:55There's still time to mess it up don't worry
04:59Ashley it's time come on
05:02Yes let's get this out of the way
05:04In life I'm going to keep it on my toes
05:06In the kitchen not so much
05:09Get the surprise over and done with
05:11One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what I'm going to face
05:17Do you know what that is?
05:23No I'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
05:32Looky me
05:34A Romanesco
05:36A Romanesco
05:38Sounds like a dance
05:39Jodie come and get your clutch
05:41Let's go Jodie
05:43If you give me a ball I can run with it that's fine but if you get me in the kitchen chopping things I'm clumsy and I'm just going to be a disaster to be honest I just know it
05:52Jodie you ready?
05:53No but let's do it
05:54Go on then
05:59Oh
06:00Chicken that's me all over so I'm alright with that I can breathe
06:03Jodie love the confidence
06:05Thank you very much
06:06We'll see
06:09We 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
06:37I've got rubbish darts on getting in there
06:43This is a really new experience outside my comfort zone
06:45But I'm loving it
06:47I'm not sure they will be when they try the food though
06:50We're gonna see what they're like thinking on their feet
06:54What's it like when they just open their fridge at home
06:56See a lovely ingredient shining at them
06:59Are they inspired or are they frightened?
07:03You need to keep your eye on the game
07:05And just produce something edible
07:07Edible, good, delicious, even better
07:14Does anybody want these?
07:17I've never really cooked with oranges
07:18And the only thing I can think is make a cake
07:20But I haven't made a cake for about 15 years
07:34Right, let's see if I can turn a pan on first
07:35Yorkshire born 24 year old Jodie Ownsley
07:38Is 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
07:52But when I was 14 months old
07:54I had a cochlear implant fitted
07:56Cochlear implant is a bit more complex than a hearing aid
08:00So it was a lot of speech therapy and learning to lip read
08:05And that's how I somehow picked up the Yorkshire accent
08:08Just by reading people's lips
08:10It's just from repetition and practice
08:13And here we are
08:18I've always wanted to know
08:20How do they give gladiator names out?
08:22Well, they just ask
08:23Do you want to be fury?
08:24And I thought
08:25I'm probably the least furious person you can come across
08:27But once I'm in competition mode
08:29I just switch
08:30So it actually suits me so well
08:32And it's me in a nutshell
08:34You have chicken thighs
08:36Yeah
08:37Skin on
08:38Chicken is probably the best option I could have asked for
08:41And then got a bit of pepper broccoli
08:43And some potatoes
08:45And then hopefully we can just build from there
08:48Good luck fury
08:50Thank 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
08:59Serve with some potatoes which are going to have butter and garlic
09:02I don't know whether to wash my potatoes or not
09:06With some vegetables
09:07There is some promise
09:08A bit of spice
09:09Because she's got some chilli flakes on her bench
09:11I think I put a bit too much chilli in
09:18You know those chicken thighs
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
09:26It's really not nice to look at
09:28And it's not delicious either
09:32No sauce here just garlic butter
09:34I'd like a bit of seasoning
09:35And I hope it looks smart
09:40That's 15 minutes gone celebrities
09:4315 minutes
09:44Jodie, feeling good?
09:45Yeah I'm alright
09:46We're steaming my head
09:47Oh wow
09:4834 year old Ashley Kane
09:49Is a former professional footballer
09:50Who became a reality TV star on Celebrity SAS and the real Full Monty
10:04But a tragedy was to take his life in a new direction
10:09On the 10th of August 2020
10:12My beautiful daughter was born
10:14Azalea Diamond Kane
10:15Two months into having my daughter
10:17I found out she had a very rare and aggressive form
10:21Of leukaemia
10:23Which eventually took her life
10:25He now takes on record-breaking challenges to raise money for the Azalea Foundation
10:31Supporting children with cancer
10:33I've completed some of the world's toughest challenges
10:37That's why I risked my life
10:39That's why I go through blood, sweat and tears
10:43It's just the love that I have for my little girl
10:46Ashley, I think you've done far scarier things than cook for me
10:51Put me in the Yukon, kayaking through the Arctic Circle
10:55A thousand miles with grizzly bears, wolves and life-threatening waters unsupported
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
11:17That'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
11:28He's Romanesco, he's realised he can cook like a steak
11:32Cut it into nice big thick slices
11:34And 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
11:41Slightly 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
11:54And he's going to just bake that
11:56Pork filler has very little fat on it
11:58I just hope it doesn't go dry
12:00When 39 year old Alan Wyn Jones retired from rugby in 2023
12:09He'd played in four World Cups, won five Six Nation titles and three Grand Slams
12:15He remains the most capped rugby union player in the world
12:19Stop moving the fish, Alan Wyn
12:23As a former sportsman, obviously he was very conscious about, you know, dietary requirements
12:28But it's been eye-opening looking at some recipes
12:30The amount of double cream, butter, salt and sugar
12:33So it's a case of, all right, here we go
12:37Do you cook at home?
12:38Yeah
12:39My wife does quite a bit with the kids because I make more of a mess
12:42But I'll have the odd occasion that, you know, I'll find something that I want to attack
12:45How many kids?
12:46Three daughters
12:47Will they be watching you?
12:48Hopefully, hopefully supporting me as well
12:50They're my 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
13:01And then hopefully that'll be enough to put through the noodles
13:04This is something you like to eat when you go out?
13:06Yeah, I like to eat it, like to make it
13:08And if you get it right, it can taste quite good
13:10At least you're smiling now, you weren't ten minutes ago
13:13We've got a smile out of you
13:14Yeah, it's my passport face, but I'm always smiling on the inside
13:20Alan Wyn's one to watch
13:21He 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
13:32It needs to flake and fall apart
13:4351-year-old Alfie Bowe
13:45Is an award-winning tenor
13:47Famed for performing in Les Miserables
13:50And has recorded over 20 albums
13:53Including four number one records with Michael Ball
13:57Working with Michael Ball
13:58I call that community service
14:02Inspired by classic comfort dishes and the food of Italy
14:05He frequently cooks for friends and family
14:12There was a time when I was thinking of going to culinary school
14:16But then I realised that it's harder than it looks
14:19Then I decided, no, I think I'll just stick to singing
14:22So, we're both from the north-west of England
14:26Did you grow up close to Blackpool?
14:27I did, yeah, yeah, just north of Blackpool
14:29On the Fylde Coast
14:30It's beautiful up there
14:31Literally spent my childhood being taken to the Illuminations
14:34I know, and I switched them on once
14:36No!
14:37I did, I turned on the Illuminations
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
14:48Tell me what you're cooking today
14:49Well, I've gone for sort of like an Italian theme
14:52I've even got my dough ready for some pasta
14:55OK, this all sounds very impressive
15:02I love Italian food, I do eat a lot of it
15:04It's my go-to restaurant when I've got time off
15:08We are being promised from Alfie
15:10A bowl of pasta with prawns and walnuts
15:13Fantastic
15:14He's making handmade pasta
15:16Which tells me it could be a really good cook
15:20Those prawns need to have a nice bit of colour
15:22Then be dropped into the sauce at the last minute
15:24Then the sauce and the pasta come together to become one
15:27And it becomes a lovely mixture
15:33Fifteen minutes left
15:34One, five
15:36Wish me luck
15:41Noreen Khan was a presenter on the BBC Asian Radio Network
15:45For twelve years
15:46Before taking on a career as a stand-up comic
15:49As a child she would often help her father grow fresh produce
15:53On his seven allotments
15:56And do you cook at home?
15:58Occasionally, yeah I do
15:59I live alone, so it's kind of hard sometimes cooking for one
16:02Yeah
16:03But then I get quite spoiled
16:04Because I go and see all my sisters and my family
16:06How many sisters?
16:07I've got four older sisters
16:08Are you the baby?
16:09I'm the baby of the family
16:10I'm the youngest of eight
16:11You haven't lifted a finger your entire life, have you?
16:14No, no, no, that's not entirely true
16:16No, no
16:17I'm very independent considering
16:18But it has made me a little bit of a lazy cook
16:25We had like a rota at home
16:27And my job was to water the plants
16:29Which I'd always forget to do
16:31So cooking wasn't really on the agenda for me, you know?
16:34No, I did get one of the more difficult things
16:39Yes, they're oranges, we all recognise them
16:41But how do you make them the star of the show?
16:44I think they're done
16:47An orange cake
16:48Fantastic
16:50That's alright
16:51Lovely light sponge
16:52Flavoured with orange rind
16:54Being really fragrant
16:55She put orange juice in
16:56And realised it was too wet
16:58So she's used desiccated coconut
17:00Thinking on her feet
17:01That's fantastic
17:02It needs to be cooked all the way through
17:04And it can't be raw cake mixed in the centre
17:07We're going to get whipped cream
17:09Flavoured with orange rind
17:10More orange, which is good
17:12The cakes, I think
17:14Maybe I'm just going to give them
17:15Another minute or two
17:17And then I think I should be alright
17:22Ten minutes left
17:30It's a little bit cloggy
17:31But I think I've overcooked it
17:37I don't know what I'm doing here with this
17:38But I'm just trying to make it look round
17:42You've only got two minutes
17:44Two minutes left
17:47Now, Alfie, what's going on?
17:48Are you feeling good?
17:49Er...
17:50Don't know yet
17:59I'm just going to go
18:00What happened?
18:11One fell on the floor
18:12You dropped one on the floor?
18:13Because I opened it and it...
18:15Fell on the floor?
18:16Yeah
18:17Right, you can save this
18:18That's it, time's up everybody
18:28That's it, done
18:31Literally shaking through the old holiday
18:34I've got my chicken coop, that's the main thing
18:36I've got my potatoes
18:37I've got to be a bitch
18:38I think it'll be alright
18:39Can Gladiator Jodie enter the arena?
18:43Let's go
18:44Good luck
18:48Hello
18:49Hi
18:51First up is Gladiator Jodie
18:53Whose pan roasted her ingredient of chicken thighs
18:56In chilli, garlic and pepper
18:58And served it with buttered garlic potatoes
19:00Broccoli
19:01And roasted peppers
19:10You're asked to make chicken the star of the show
19:12And it really is on this plate
19:14Festooned in chilli flakes
19:17Really, really good chicken
19:20I love what you've done with the skin
19:23It's so buttery and oily
19:26However, it could be a bit crisper
19:30Potatoes are lovely and soft
19:33I think you played it safe here
19:35But overall, good chicken
19:39All this needs Jodie, is a sauce
19:41Something to give her a bit of moisture
19:43Cos everything else is pretty good
19:46We've got soft peppers
19:47Which is really, really sweet
19:49Broccoli, which you cooked very, very nicely
19:51Which is great
19:53Just needs a sauce
19:54OK
19:58I just went blank
20:02I was like, what do I do?
20:03And then I thought, you're literally cooking chicken
20:05And you love chicken
20:06So once I found my feet
20:09I was fine
20:16Reality star Ashley has turned his ingredient of Romanesco
20:20Into steaks
20:21Which he's pan-fried in butter and garlic
20:24And served with oven-roasted pork
20:27Baked onions, Romanesco leaves
20:30And buttered new potatoes
20:32You created this beautiful piece of art
20:35You've made a Romanesco steak
20:36It's soft, it's well seasoned, it's incredibly buttery and decadent
20:51Delicious
20:52The potatoes, you've just served them whole
20:55You've left the skins on, so they could be a bit crisper
20:57But the Romanesco, yes please
20:58The pork itself is cooked a lot
21:07And it's so dry, it's close to biltong actually, to be fair
21:13But listen, the Romanesco, I think you've done such a great job with it
21:16And it tastes really good
21:19Thank you
21:22You know what, right now I'm feeling quite good
21:25It wasn't a total disaster
21:27And I feel like it's gave me a great starting point
21:30To now head on to better things in the competition, hopefully
21:36Hello
21:37Welsh rugby legend Alan Wynne has made an Asian-style noodle dish
21:43Using chilli, garlic, soy and honey
21:46And pan-fried his ingredient of salmon in lemongrass and Sichuan pepper
21:51Topped with crispy salmon skin, peppers and spring onion
22:00Your salmon's cooked really nicely, the skin is crispy
22:04There's little flavours here, hints 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, but it was very subtle
22:16Just don't be scared of us, pack it on
22:19Your noodles are a little bit still stuck together
22:22However, I could quite easily eat that plate
22:25OK
22:28Yeah, it was far more daunting than I thought it was going to be at the start
22:30But yeah, hopefully a little bit more prepared for whatever's next, he says
22:40Classical singer Alfie has pan-fried his ingredient of prawns
22:44And made his own pasta to serve a prawn linguine
22:47With a tomato, chilli and caper sauce and walnuts
22:50You're ambitious because you made your own pasta
22:54You've got a great palate because your sauce is fantastic
22:57Sweet tomatoes, salty caper, the prawns are overcooked
23:02But Alfie, I think that's a great start
23:05Thank you very much
23:06That sauce is truly rustic, tomatoes, capers and chilli, it's still sweet, it's fiery
23:16The walnuts give this lovely nutty crunch
23:22And for your first cook in this kitchen, that is impressive
23:27OK, thank you
23:28I was shaking a lot
23:31But 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
23:43She got oranges and has made an orange sponge cake
23:47With desiccated coconut, served with whipped cream, orange rind and pistachios
23:52This is a rather lovely cake, with the cream on the side and the orange and the pistachio
24:03I'm enjoying it
24:05The orange is the star of the show
24:07And I love the fact that you dropped a cake on the floor, breathed and then just served what you had
24:15Your cake is really good, lovely and crispy on the outside
24:18This is impressive, because you made a cake without a recipe, good on you
24:24Trust me to drop the cake, but yeah, wasn't too bad, could have been better, but I feel relieved
24:34Well done, celebrities, you've survived your first challenge
24:40So we will see you very, very soon
24:42I'm very excited for what comes up next
24:46Off you go
24:55I'm mighty surprised by their food, because when these five walked into the MasterChef kitchen, nerves aplenty
25:02They came in like lambs and some of them left like lions
25:06Isn't it wonderful to see them bloom into different people, once they've got that first challenge under their belt
25:13Job one done
25:17Alfie's prawns were certainly overcooked, but it was impressive to see him de-shelling them and de-veining them
25:24I think he probably had the most complex dish in the room, made in tomato sauce, made his own pasta and it worked
25:29I was working 100 miles an hour and it was crazy, I was really feeling the tension in there, but hopefully I'll calm down
25:40Ashley, we got a lovely Romanesco steak cooked beautifully, seasoned really well, quite delicious
25:46But that pork was like shoe leather
25:50Alan Wynn's dish for me was almost too subtle, but he clearly made the salmon the star of the show
25:55It could have been a bit more robust, but actually as a dish it tasted really really good
26:01Jodie is clearly a novice cook
26:04It could have done with the sauce, but actually a decent dish, the chicken was cooked really really well
26:09I've dropped a cake, it can't get worse than that
26:11Noreen's cake delivered the goods
26:13Well it's nice and crispy around the outside, and a nice light texture to it
26:17You're ready for it next round aren't you?
26:19I'm just eager to know what it's going to be, and to get in there and get it done
26:22We've got some really good food, but next it's time to test their palate
26:29I love this round because it's nothing they could have ever imagined
26:32Well welcome back celebrities
26:35If you're going to become great cooks, you need a good palate
26:43And now we're going to put that to the test
26:47I'd like to think I've got an okay palate
26:48Yeah, I'm probably setting myself up for a big fall there, but I'd like to think it's okay
26:52In front of us here are 25 ingredients, and your job is to identify as many of these ingredients as many of these ingredients
26:59as you possibly can, by tasting them
27:00Should you incorrectly identify any ingredients?
27:01Should you incorrectly identify any ingredients?
27:02I'm going to put that to the test
27:03I'd like to think I've got an okay palate
27:05Yeah, I'm probably setting myself up for a big fall there, but I'd like to think it's okay
27:09In front of us here are 25 ingredients, and your job is to identify as many of these ingredients as you possibly can by tasting them
27:26Should you incorrectly identify an ingredient, you will be eliminated from this challenge
27:34Amongst them, there could be fruit, vegetables, meat, fish, dairy products, and maybe the odd bakery item
27:48The winner will receive 10 minutes extra cooking time in the next round
27:52Oh, okay
27:53Do you know what, I'd love to win this challenge because I need those extra 10 minutes
27:57They'd make such a difference
27:59To make sure that you're relying mainly on your palates, we are going to do this challenge blindfolded
28:14Hang on, I'm deaf and now I'm going to be blindfolded
28:17But got a great sense of smell and a great sense of taste
28:20So I think, if anything, being deaf is actually going to help me in this challenge
28:23Jodie, can I just check something, are you okay to be blindfolded?
28:28Yeah, I'll be fine, I'll get on with it
28:34Having that sight taken away from you
28:37Does make a huge difference
28:40It's really upping the ante
28:42I can't rely on my eyes, and they're not that good anyway
28:45But this is making it so exciting
28:47Alan Nguyen, there you go
28:59Cube number one
29:00Ah, there you go
29:01Feels a little bit spongy
29:04Cucumber
29:05Still in the game
29:07Thank you
29:10Jodie, in front of you there's a tile
29:12Ooh
29:15Is that a bad ooh or a good ooh?
29:17A bad ooh
29:19This cube feels really wet
29:23I've put it in my mouth and 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, the rect answer
29:34I hope the next cube tastes better than this one
29:37Ashley, here is your cube
29:39Ooh
29:43Feels quite nice actually
29:45Cube one, it's wet, it's smooth, it's firm
29:53Ah, I love that, I'll eat all of that
29:54There's a distinguishing taste, I know it
29:57Pineapple
29:59Ashley, it is a pineapple
30:01It's like playing a game and I feel like I'm a big kid
30:05Alfie? Yes
30:09Okay
30:10I smelt it and I knew exactly what fruit it was
30:15Definitely an orange
30:17It's an orange, well done
30:22Noreen
30:24It's cold
30:26Feels like a melon or something
30:32Um, melon
30:33Melon
30:35That's so a melon
30:39Good round everybody
30:40Well done
30:41Yeah
30:43Now things will start to get a little bit more difficult to identify
30:47Adam win a gift from me
30:51Cube number two, relatively hard
30:54The blindfold is making me question myself so much
31:00Um, one more
31:02Oh there we go, mango
31:08It is definitely mango, congratulations
31:11Congratulations
31:14This cube is literally rock solid
31:19Don't smell of hope
31:22This is crunching off my teeth
31:24I think I know what it is because I don't like it
31:27A carrot
31:29It is a carrot
31:30It is softer than the pineapple
31:36It is still wet, it is still squishy
31:39As I take a bite
31:41I know it, I eat this every single day
31:44Wow
31:46Watermelon
31:48Well done
31:49Yes
31:51Alfie, it is time
31:53Cool
31:54It is in front of you
31:55So this cube
31:57Is really squishy
31:59Oh
32:01It is really sharp
32:03That is a lemon
32:05Alfie, take your blindfold off
32:07Oh no
32:09Grapefruit
32:11Is it not?
32:13Alfie, it is lime
32:15Lime
32:17Sadly Alfie, you are eliminated from the challenge
32:21Thank you
32:23Good luck guys
32:24I am so disappointed
32:26That I got it wrong
32:28I should have taken longer
32:30To think about it
32:32Oh
32:34Feels very rubbery
32:36Feels like plasticine
32:37It is very sticky
32:39So at first I am thinking maybe it is a bit of toffee
32:41Or a bit of caramel
32:43Oh no
32:45It is a fruit
32:47Not a date, it is um
32:49Oh my gosh
32:50It is a apricot
32:52Please remove your blindfold
32:55Oh
32:57It is a prune
32:58Oh
33:00You are eliminated from the challenge
33:01Thank you
33:02Got it
33:03See you soon mate
33:04Yeah, see ya
33:05Come on Noreen, you could have done better
33:10Three remain standing
33:12You ready?
33:13No
33:14That is the spirit out of the way
33:16Sorry, too honest
33:18Now
33:20It really does start to get tough
33:22It is the middle of a vegetable
33:31I have to say cauliflower
33:33Very good palette
33:34That is mad
33:35Doesn't even smell of anything
33:40Jody
33:42Let's go
33:47Smells like meat if you ask me
33:49I don't know what this one is
33:51It's got skin on it and it's mushy
33:54I feel like I've had this before and I don't like it but I don't know what it is
33:58It's a bit sweet, a bit like maybe a kiwi
34:01Take off your blindfold
34:06It's butternut squash
34:09And I don't like butternut squash
34:10That's why
34:11You don't like butternut squash
34:13I've had butternut squash before but I don't eat a lot of it so that's probably why I couldn't figure it out
34:19I now know you don't like tomatoes, carrots and you don't like butternut squash
34:24Jody, you are eliminated from the challenge
34:27Thank you
34:29See you, ma'am
34:34Ashley
34:36It's very sticky
34:40I know what it is but I think I'm being tricked
34:44This is going to be completely wrong
34:45But it tasted like a jam donut
34:48It was a jam donut
34:50Yes! I'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 at the same time as each other
35:06Alan Wynn's an amazing competitor
35:08I'm glad to be standing next to you, mate
35:11Likewise, bud
35:12I need to beat this guy
35:15But I feel like the odds are really stacked against me at the minute
35:18We are going head to head
35:20It's pretty tense
35:24It's cake-like but firmer than cake
35:27Tastes like chocolate
35:30Chocolate
35:33It's in like a chocolate but I don't know
35:36I don't know what it is
35:38It's so annoying because I want to win this so badly
35:42But the name doesn't come to mind
35:44What is it Alan Wynn?
35:46Chocolate brownie
35:47Ashley?
35:49It's like a kind of formula like jelly
35:51So what are you going to say? Jelly?
35:53Yeah
35:54Gentlemen, remove your blindfolds
35:57We have a winner
36:01Alan Wynn
36:02You're correct, it's a chocolate brownie
36:07Ashley?
36:08It was a jelly of type, sadly
36:11Turkish Delight
36:12Turkish Delight
36:15Well done, mate
36:17If you're not first, you're last
36:20And I am absolutely gutted to be last
36:24Alan Wynn, you get yourself ten minutes extra cooking time in the next challenge
36:28Thank you, gentlemen
36:29Well done, boys
36:30That was amazing
36:32This show is bringing something out of me
36:34That I felt like I lost
36:36A happy, jovial and fun spirit
36:39I had a really good time
36:41Who won?
36:42Well done, guys
36:44Alan?
36:45Yeah, well, he knew it though
36:47He did know it
36:48That was an interesting one
36:49Obviously happy to have the extra ten minutes
36:51But I think I've got to temper my reliance on it
36:53Hopefully I don't necessarily need it
36:59Welcome, celebrities, to the MasterChef street food market
37:20There's nothing I love more than walking through a festival or down a street
37:25And seeing a truck selling something that's delicious
37:30Maybe a bit naughty
37:32That's what street food is all about
37:35What we want to know now is what you would serve from your own food truck
37:40This just gives a bit of an insight into you as a person
37:43Maybe influences from your heritage
37:45Or maybe it's just something you just love
37:48You all have one hour
37:51Except for Alan Wynn who has an extra ten minutes
37:53Because he won the palate test
37:56Make it indulgent
37:58Make it delicious
38:00Let's cook
38:06Wherever I travel in the world
38:08The first thing I do is I search out the street food
38:11It tells me a lot about the country
38:13It is the foundation of what does become great restaurant food
38:17It's about eating as if you're not really worrying about calories and all of the naughty things
38:24You're just having fun
38:26I'm a bit calmer than I was trying to enjoy it now
38:32And just, yeah, just have a bit of fun with it really
38:35Alfie, you must have been to some street food trucks
38:39Yeah, every festival I've performed at have incredible food trucks
38:42Do you eat before you sing?
38:44Yeah, I do, not during while I'm singing, I don't do that
38:47But beforehand I do
38:49Alfie, you've got very few ingredients on your bench
38:52I have, I think that's the best thing about food truck food
38:56It can be simple but tasty
38:58What are you making?
38:59Smashed spuds with parma ham and pecorino cheese and deep fried sage leaves
39:05What is your influence for this?
39:07You know when you used to go and buy a bag of chips
39:10It's a sort of a posh version of that
39:12I'm hoping that in this simplicity there is genius
39:15I hope so too
39:18With this dish, I'm hitting the brief
39:20But I'm not even thinking about it going wrong
39:22If I start thinking about it going wrong, then it will
39:27Alfie is frustratingly great
39:30He's proven that he is quite a good cook
39:33Why is he making something today that he could have finished in 15 minutes?
39:38We've really only got four component parts of this dish
39:41Potatoes, which have to be crispy
39:43This is more like mashed spuds to be honest
39:46Sage, which has been deep fried, which can't go bitter and can't be burnt
39:50Pecorino cheese, a sheep's milk cheese, which needs to be grated and ample of it
39:55And ham, which also needs to be nice and crispy
39:57Alfie's potatoes look delicious
40:00We've scaled it so far back, we're not seeing any ambition
40:05Celebrities, you've had 20 minutes
40:11I've probably made a rod for my own back doing relatively well in the first couple of challenges
40:19But I'm pretty happy so far with the way it's gone
40:21Oh, look at these
40:29Alan Wynne, you've played in stadiums around the world
40:33Surrounding stadiums, they're usually food trucks
40:35What's yours going to be called?
40:37Big Arles food truck
40:38It was a nickname I was given affectionately as a younger, younger man
40:42Hopefully he was affectionately anyway
40:43What are you actually cooking?
40:44I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw and then a classic tzatziki
40:52As a sports person, are you allowed to let yourself off the leash and just eat what you want sometimes?
40:56This is, I suppose, where this recipe comes from
40:59One of the most important men in the team environment when I was playing was a chef
41:05And we used to have themed nights
41:06So we'd have Japanese, Mexican, Greek and this was one of his
41:09But this is my take on it
41:11You've got ten minutes on everybody else
41:12Yeah
41:13Bit of an advantage
41:14Use that wisely
41:15Alan Wynne is the quiet assassin
41:22He's bringing something really quite complex
41:27Those koftas are quite big
41:30He's mixed lamb and pork mince together
41:32The pork mince will give it flavour but also the fat will keep it nice and moist
41:37I love tzatziki, I love kofta, I love flatbread
41:39But there's danger points with all of them
41:41If that tzatziki's under-seasoned, it's just yoghurt and cucumber
41:47If the flatbread doesn't work, we've got cardboard
41:51And if those koftas aren't cooked all the way through, I'm not eating raw lamb and pork mince
41:56Come on man, have you got this?
41:57Yeah, I got it
41:58Yeah?
41:59Yeah, yeah
42:00Feeling good?
42:01Yeah
42:04I'm hoping that John and Grace will see that I actually have the potential to be quite a good cook
42:11And that my food can be edible and it won't be thrown on the floor
42:18Noreen, you're a vegetarian
42:19Yes
42:20Stroot food around the world that's vegetarian is amazing
42:23So are we getting something that you truly love?
42:25Yeah
42:26So I'm bringing some of my, like, personal favourites
42:30Which includes potato cutlets, which are called aloo tikis
42:32So this classic tiki, or you call it sometimes a cutlet, looks like a little potato cake
42:37Yes
42:38We had them quite a lot as kids, because my mum was vegetarian as well
42:40So she'd make, like, aloo tikis quite a lot
42:42But I'm going to have a bit of a twist
42:43So I'm going to add beetroot and carrots to the cutlets, covered in breadcrumbs
42:48And then some curried, spicy chickpeas on the side
42:53And then mint chutney sauce, but it will have mango in it as well
42:57So what would your food truck be called?
42:59It's going to be called Kana truck, because Kana in Urdu means food
43:03And obviously Kana is a play on my surname
43:06Kana truck is open
43:08It certainly is
43:09Good luck
43:10Good luck
43:11Thank you
43:14Noreen's making for us a classic Indian dish
43:16Aloo tikis
43:17Looks like a little potato cake
43:19She's flamed with beetroot and carrot
43:21And we've got the flavours of coriander and garam masala
43:25And spicy with chilli
43:27I just hope those tikis aren't soggy
43:30Because of moisture from the beetroot and carrot
43:32I hope they don't fall apart in the fry pan
43:35I hope Noreen fills everything with lots of spice
43:38And makes sure that yoghurt mixture with that mango is lovely and refreshing
43:42Noreen is using chickpeas at the side
43:45They can be very, very bland if they don't have the right amount of seasoning and spice
43:50I'm worrying that she's going to pack all this flavour and heat into the cutlet
43:54Whereas the chickpeas could be a drab wet Wednesday
43:57That's 30 minutes left
44:0330 minutes remaining
44:08Cooking your own menu
44:10That pressure piles on
44:12But I'm ready for the challenge
44:15Because I operate great in chaos
44:17But I like to think so anyway
44:19We'll see you find out
44:24What's the influence for your food truck?
44:26I'm a boy from an island in the Caribbean
44:28The food is tasty, it's fiery
44:30There's always vibes, energy and music around it
44:33So I kind of wanted to bring a bit of that energy with this dish
44:36And create something that hopefully tastes good
44:38What are you cooking?
44:39Aki and saltfish with dumpling and fried plantain
44:42Oh, fantastic!
44:44Who taught you to cook this?
44:46So my auntie and my godmother, Tina and Sharon
44:49Caribbean people don't have measurements
44:51They just throw it in, go by feel
44:53And that's what I'm going to do today
44:55And hopefully you'll like it
45:00Aki and saltfish
45:01Aki, a fruit off a tree which is quite slippery
45:04And when seasoned well is delicious
45:07With that we've got saltfish
45:09Fish which has been cured and preserved in salt
45:12The problem here is the saltfish could end up being very, very salty
45:16But I can see that he's rinsing it time and time again
45:20I 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 that aki and saltfish
45:42So that's 20 minutes to go
45:45Alan, 30 for you
45:50I feel like my face is different to what I'm actually thinking
45:56I'm in the zone
45:58We've got what looks like pudding
46:02Yeah, yeah, I'm going for sweet because I've got the biggest sweet tooth light ever
46:06So I'm basically doing a Yorkshire pudding wrap filled with chocolate spread, Greek yogurt mixed together
46:12Strawberries, whipped cream, hazelnuts and then honey on top
46:17It's inventive, I like it
46:19Jodie's taking a Yorkshire pudding which is normally served savoury with Sunday lunch
46:27And she's turning it into a very decadent pudding
46:31Are they all right? Because I don't want to overcook them too much
46:37That Yorkshire pudding is going to be wrapped up with a filling
46:40Strawberries, chocolate, hazelnut, Greek yogurt and honey
46:45That's sweet
46:47But 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
46:55What's the food truck called?
46:57Puds and hugs
46:59You get a free hug with every Yorkshire pudding
47:01One of the sports you were famous for is coal carrying
47:05Yeah, the Yorkshire World Coal Carrying Championships
47:09You run a mile uphill with a sack of coal on your shoulders
47:12And I just did it every year
47:14Won it five times
47:15And I'm even doing it this year as well
47:17Wow
47:18You're so Yorkshire, aren't you?
47:20Honestly
47:24I feel like I've got a lot of pressure on my shoulders
47:26I'm doing this for the whole of Yorkshire
47:28So it better go right because if it don't
47:31Then I'm sorry to let Yorkshire down
47:36So that's four minutes left
47:37We're coming to the end
47:38Four minutes
47:39Literally just to play it now
47:43Where do these go?
47:52Done
47:53Alfie
47:54Yeah
47:55You seem to be finished
47:56About half an hour ago
47:59It's the only time I've ever seen anybody washing up
48:09I'm shirking
48:10Ha ha ha ha ha ha ha
48:11Okay so that's it time is up
48:20Alan Nguyen you have ten more minutes
48:25Thank you
48:26No pressure Big Dog
48:28Make it count
48:29Right, I'm putting the shoe in pressure buddy
48:30Aşırın pressure, bide.
48:34Bu dağla, tamam.
48:37Aşırın.
48:37Yüzünün, bir en az alışıkları.
48:41Aşırın.
48:41Evet.
48:43Alan Wain?
48:44Evet.
48:442 1⁄5 minutes.
48:45Evet, teşekkür ederim.
48:462 1⁄5 minutes, please.
48:48All right, I'll do.
48:51All done?
48:51Evet, teşekkür ederim.
48:54So, is this what 10 minutes extra does?
48:56Evet.
48:57Evet.
48:58Ben better version.
48:58I was like, I was too slow at the start
49:01Alfie
49:03Hello Alfie
49:06Hi
49:06First up is Alfie
49:10Whose food truck offering
49:11Is deep fried crushed potatoes
49:14Topped with crispy palmer ham
49:16Pecorino cheese
49:18And deep fried sage leaves
49:20Served with sour cream
49:28Boom
49:31Little potatoes, crispy all the way through
49:35Not greasy in any way
49:36That lovely salty pecorino cheese
49:38Wonderful, adding the seasoning
49:40The crispy ham giving smokiness at the same time
49:43Little bits of sage sprinkled across the top
49:46Giving real flavour of Christmas stuffing
49:48And then the sour cream around the outside
49:50Giving sharpness
49:52Fantastic
49:53Alfie, there is so very little
49:56To this dish
49:57That you had enough time
49:59To write a new Christmas album
50:01However
50:04This is a big
50:05Stonking
50:07Tasty
50:08Decadent
50:09Bowl of food
50:10And I'm in for it
50:11Thank you
50:12To get a boom from John
50:17That's a big confidence booster for me
50:20So yeah, I'm
50:21I'm very happy
50:22Alan Wynn
50:23Alan Wynn's food truck dish
50:30Is paprika and chilli
50:32Spiced lamb and pork kofta
50:33With red cabbage and carrot salad
50:36Served in a flatbread
50:37With tzatziki sauce
50:39You had ten minutes extra
50:41You needed every minute
50:42Yeah, I did
50:43As a food truck dish
50:50I think it's brilliant
50:51Your kofta
50:52Lovely and moist and juicy
50:54Lovely crust around the outside
50:56But it could do with a little bit more power
50:59Because you can spice it up a little bit more
51:00Sweet red cabbage
51:02Carrot
51:03And lemon juice
51:04Make it nice and sharp
51:05That's good
51:06But give it some warmth
51:07Go for it
51:08Your bread is slightly too thick
51:13However, it is delicious
51:15I am enjoying it
51:16I like the kofta
51:17But more spice
51:19Feedback was fair
51:23Moving forward in the competition
51:25Make sure I keep chasing the flavour
51:27And chuck everything in it
51:28Noreen has put her own twist
51:33On a classic Indian dish
51:35Alu tiki
51:35Beetroot, carrot and potato
51:38Tiki cutlets
51:39Served with turmeric and chilli
51:42Spiced chickpeas
51:43Mint, coriander, chilli and mango chutney
51:46And yoghurt
51:47The cutlet
51:54It's a great idea
51:56The beetroot
51:57To give it vibrancy
51:58And sweetness
51:59And the carrot and the potato
52:01To give it firmness
52:02However
52:03There's so much moisture
52:05Has gone into that
52:07What's ended up in the plate
52:08Is very damp
52:09And the cutlet
52:10Has not worked at all
52:12Noreen
52:13The chickpeas
52:14Are lovely and vibrant
52:15Slightly soft
52:16Chilly heat
52:17On the back of my throat
52:18Your chutney
52:19Wonderful
52:20Different sort of heat
52:21And I like the sweetness
52:22Of that mango
52:23I think the tikis
52:24Are almost there
52:25But those potatoes
52:26Need to be drier
52:27To get the structure
52:28A little bit disappointed
52:31But there's always a next time
52:33In this case
52:34The next time's got to be
52:35Really good now
52:36It's going to get serious
52:37Inspired by his Caribbean heritage
52:42Ashley has made
52:44Aki and saltfish
52:45Salted cod
52:47With peppers
52:47Tomato
52:48And aki fruit
52:49Spiced with garlic
52:51And curry powder
52:52Served with fried dumplings
52:54And plantain
52:55The presentation
52:56It's like a sunset
52:58It's lovely
52:59I'm very much enjoying
53:05What you've cooked for us
53:06The aki itself
53:08Slippery
53:09As it should be
53:10Crispy bits of peppers
53:12And onions
53:12Cooked really, really nicely
53:13The saltfish
53:14Not too salty
53:16I really like
53:17The curry powder
53:18Going through it
53:18The flavour of
53:19Chip shop curry sauce
53:21So it's quite comforting
53:22At the same time
53:23I think it's a great dish
53:25The dumplings
53:26They are outrageous
53:29Pillowy soft in places
53:31And then squidgy like doughnuts
53:34That can clear this plate
53:36Thank you very much
53:37Can't keep this smile off my face
53:41Because I smashed that dish
53:43I feel really great
53:46Finally, it's Jodie
53:50Inspired by family Sunday lunches
53:53She's made a Yorkshire pudding wrap
53:56Filled with strawberries
53:57Greek yoghurt
53:59Chocolate spread
54:00Hazelnuts
54:01Whipped cream
54:03And Yorkshire honey
54:04I think Yorkshire pudding
54:15Is really beautifully made
54:16The hazelnuts give you
54:18A real lovely nuttiness
54:19But also give you a crunch
54:20I mean, it's so sweet
54:22But I really like it
54:24Perhaps the Yorkshire pudding
54:27Itself
54:28Could have been sweeter
54:29However
54:31I love the innards
54:32The chocolate
54:34And the strawberry
54:35And the fact that you put
54:36The Yorkshire honey in too
54:38Just to make it
54:39Even more Yorkshire
54:40To me
54:41This is just so
54:42Bang on brief
54:43And 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
54:51And if I didn't
54:52I apologise
54:53Celebrities
54:57Thank you so much
55:00We have eaten well
55:01And every time
55:03We see you
55:04We just learn
55:06So much more about you
55:08All five of you already
55:11Without realising it
55:12Have grown in confidence
55:13And you are learning
55:14Really, really quickly
55:15The quicker you learn
55:17The better
55:17Because it's going to get
55:19A little bit hotter
55:20In the MasterChef kitchen
55:22Very soon
55:23Thank you
55:24How fascinating was that challenge?
55:33We've suddenly got
55:34Five very good cooks
55:36We've got sports people
55:38And entertainers
55:39And there's this competitive edge
55:40You can feel it happening
55:42Today it was like
55:43A nice little vibe
55:44In the kitchen
55:45We're seeing a creative side there
55:47From Jodie
55:48A Yorkshire pudding
55:49Into a dessert
55:49I loved Jodie's street food
55:52Because it was sweet
55:53On sweet
55:53On sweet
55:54With a little bit more sugar
55:55Ashley really surprised me
55:58Ackie and saltfish
55:59That was really well flavoured
56:01With the curry
56:01But the dumplings
56:02Sensational
56:03When he plates up
56:05There's a real creativity
56:06There's finesse
56:07That extra time
56:08Was a curse
56:09Oh
56:10But here's where it is
56:11I got it out
56:12Alan Wynne needed
56:14Those extra ten minutes
56:15Those cookers
56:16Should have been spiced more
56:17But he's got the technique
56:18He's scared to load flavour
56:21Into food
56:22I find it mad
56:23How much flavour they want
56:24I'm like
56:24Do they really want that much flavour?
56:26Yeah
56:26Alfie
56:28Those potatoes
56:29Although relatively simple
56:30Were crispy on the outside
56:32Salty pecorino
56:33I thought it was fantastic
56:35It was delicious
56:37But he had so much time left
56:38To do more
56:39So in the next round
56:40If I see you like
56:41Hanging around idly
56:42I'll say
56:43Alfie
56:43Can 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
56:47Chickpeas
56:48Delicious
56:49Smoky flavours
56:50Of cumin and coriander
56:51I loved her mango chutney
56:54I loved her yoghurt
56:55But those tiki
56:56Were a disaster
56:57I thought it was a very strong round
57:00Yeah
57:00We have five good cooks
57:06But from here on in
57:08Now the competition gets serious
57:10Let's see what else they've got to give
57:12Next time
57:15The five celebrities are back
57:17Fire
57:18And the pressure intensifies
57:21As they take on the recipes
57:24Of MasterChef finalist
57:26And cookbook writer
57:27Alexina Anatoly
57:29This is like all alien to me
57:31Bit of a mess
57:32Okay
57:33Freak
57:33Before battling for a place
57:35In the quarter final
57:37Flavours are just wonderful
57:39You're in the middle of the hill
57:42Now the fag
57:43Is everything
57:44Let's see how
57:45The major
57:46Gag
57:47Is everything
57:48In the middle
57:49Of a mess
57:49And the fag
57:51Is everything
57:52In the middle
57:52Of a mess
57:53I owe you
57:53To be a mess
57:54I owe you
57:54To be a mess
57:54I owe you
57:55To be a mess
57:55You're in the middle
57:57Of a mess
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