Celebrity Masterchef - Season 20 Episode 05
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00:00Taking on the challenge to become Masterchef Champion
00:03I'm learning big time and I'm loving every minute
00:09I'm quite confident but I'm just hoping that I've not peaked too soon
00:14Tonight, the pressure ramps up
00:17Time's ticking
00:18As they face two more daunting challenges
00:21And battle it out
00:23To keep their place in the competition
00:27Here we go, it's showtime
00:29I'm here to last
00:30I'm in this Masterchef competition
00:31Till the end
00:33The challenges give you this electrifying buzz
00:37And now I really want to win
00:38I'm all guns blazing today
00:42Bring it on
00:42We've seen our celebs cook a few times
00:45And now the heat is on
00:47This is about to get so much tougher
00:59Welcome back celebrities
01:14We have been impressed by you so far
01:18Some of your food was edible
01:20Some of it was even delicious
01:23However, now we need to see more
01:26We're looking for quarterfinals
01:28And we only have four quarterfinal places
01:31But first, the best way to become a great cook
01:34Of course is to learn
01:35So we have invited in a special guest
01:38Somebody who over the last five years
01:42Has completely understood the power of modern media
01:45And now has recipes that have been viewed
01:49By over one billion people worldwide
01:53Please welcome Poppy O'Toole
01:57Hi!
01:58Hi guys!
02:00Michelin-trained chef Poppy O'Toole
02:05Shot to fame in 2020
02:07When her highly engaging food recipes went viral
02:10She now boasts over 5.5 million followers
02:14And is celebrated as the queen of potatoes
02:17I was working in a restaurant in Mayfair in London
02:22Which was amazing
02:23And then 2020, the pandemic hit
02:26And hospitality was completely shut down
02:28I was back at home with my mum and dad
02:31And my little brother and sister
02:32And I started making content on social media
02:35So I could share my love, passion and recipes for potatoes
02:40Looking back through my career in professional kitchens
02:43I was the potato person
02:46Everyone loved the potato recipe
02:48It's been the centre of, I think, how I've managed to get
02:53Such a big following online
02:55I love being called the potato queen
02:58I will be your ruler of potatoes
03:01Poppy, welcome
03:03What have you got to tell these lovely celebs?
03:06So the recipes in front of you today are some of my favourites
03:09They are tried and tested and delicious
03:12And of course, being the potato queen
03:14They've all got a potato element
03:16That is crucial
03:17You have one and a half hours
03:19Stay confident
03:21You can do this
03:23Let's cook
03:23There is nowhere for them to hide in this
03:33Oh, I'm completely flustered
03:34I know what these recipes are meant to be like
03:38And I know how they need to be executed
03:39There's a method to a madness, right?
03:41I'm just going to trust the process
03:44Hopefully, they thrive in pressure and don't crumble
03:49Oh, God, don't get my chins in it
03:52My master chins
03:53Dawn O'Porter, author, TV presenter
03:57And we are finding a very, very strong, instinctive cook
04:02She really likes opulence
04:05It's big, she's a feeder
04:06I think that's fantastic
04:08Massive, but fantastic
04:10Thank you
04:11All we want from Dawn now is a bit of finesse
04:14I didn't realise at home that my presentation was so bad
04:18And I've got to make that better
04:19Because I can tell that it's going to start going against me if I don't
04:22One medium mirror's pipe
04:25A very thinly sliced into mashed sticks
04:26Dawn has been tasked with cooking one of Poppy's plant-based recipes
04:31We've got an onion and potato hash
04:34It's a crucial part to the dish
04:36Loosely based on a hash brown
04:38Loosely based on an onion bhaji
04:40What else goes in here?
04:42Followed by charred spring onions
04:44Sweet and sour onions
04:46And a cheese sauce
04:48Which is actually made out of cashew nuts
04:50It's way more technical than anything that I would do
04:54The big danger point for me here is this potato and onion hash
04:59I'm going to put a bit of extra garlic in
05:00Because I am a garlic queen
05:02That mixture is mustard, miso paste
05:05And then corn flour which will make a paste
05:07So the whole thing will bind together
05:09If that mixture isn't put together properly
05:12It could fall apart
05:13When it's fried
05:14Dawn, how do you feel about cooking in front of the queen of potatoes?
05:20Do you even like them?
05:21I used to have a dog called Potato
05:22Oh wow, you really are dedicated to the potato
05:25But you are genuinely the queen of potatoes
05:26And it's an honour to cook one of your potato dishes
05:28Are you at home with plant-based food?
05:30I love plant-based food
05:31I think the challenge with plant-based food is getting flavour into it
05:34And you've got so much flavour going on in this
05:36It would convert people
05:37That's exactly what this dish is about
05:39This needs to look pretty, doesn't it?
05:41Yeah, absolutely
05:42This is kind of trying to give that a little bit of fine dining
05:45Oh wow, okay, that's my challenge
05:47Well, good luck
05:48Thanks Grace, thanks Bobby
05:49I have no idea
05:54I'm just kind of winging it
05:58Jamie Lomas, soap star
06:01And known to be the villain
06:03But he's definitely not a villain in the master of kitchen
06:05He started this competition as a complete novice
06:08But he's trying as hard as he possibly can
06:11Weren't Jamie's croquettes outstanding?
06:15They're so crisp
06:17Really moorish
06:18It's amazing
06:18Well done
06:19Jamie will be taking on Poppy's complex ribeye steak dish
06:26Served with a unique type of potato shaped like a hazelnut
06:30It's not that easy
06:32Pommes noisettes are probably one of the most underrated ways to eat potatoes in the whole world
06:38You melon ball a potato
06:41Make an indent first with the whole kind of circle
06:44Yeah
06:44And then kind of twist and scoop at the same time
06:49Okay
06:50Okay
06:51And then you parboil them and cook them down in delicious brown butter
06:55So they get this nutty caramelisation
06:58Lovely little balls of joy
07:01We've also got a Roscoff onion which has been caramelised
07:06Crispy shallots
07:07Hispy cabbage with stilton
07:08There's a beef sauce in there as well
07:10There's a lot going on on this dish
07:12It's like doing a jigsaw
07:14And trying to get it all to come together at the same time
07:17Jamie how are you feeling?
07:21I'm just a little bit nervous
07:22I'm just a bit unsure
07:24Do I do the potatoes first and then do the steak
07:26Or do I do it in order?
07:28You can go for it if you want to
07:31Okay
07:31But just make sure we've got a nice cooked rested steak
07:34Okay
07:34And nice caramelised balls
07:36That recipe's flummoxed on
07:40I think it has
07:41I think the instruction of it is confusing him slightly
07:45Whereas if he didn't think about it so much
07:47And he's like oh yeah it's a steak
07:48It's a bit of cabbage
07:48It's a bit of onion
07:49It's a potato
07:50He would breathe a little bit
07:52This is all I learned in Cope Darlene
07:56Jackie Graham
07:58R&B legend of the 1980s
08:00She grew up in a Caribbean family
08:02Who loves flavour
08:04She has proved herself to have a great palate
08:07But there's also things that don't quite work out
08:12Your plantain unfortunately has caught
08:15Everything we throw at her
08:18She takes it on board
08:20She just needs to calm down
08:22And bring that harmony to the kitchen
08:25Ingredients that I've never tasted before
08:29Jackie's recipe is inspired by one of Poppy's favourite poultry meals
08:34The chicken dish is loosely based on Hunter's chicken
08:39It's that barbecue-y sort of flavour
08:42So we've got pan-roasted chicken breast
08:44You're gonna cook it quite a bit in the pan
08:46Then you put the chicken into the oven for 10 minutes to cook
08:49With a chipotle smoky sweet sauce
08:53What?
08:54It sounds nice
08:56We've got baby corn covered in cheese
08:59I'll be using that at home
09:00And also a potato fondant
09:02So you can just cut about an inch thick
09:05It's really to make it circular, no?
09:07These fondants are also cooked in goose fat
09:09Don't know about goose fat as such
09:11So we're gonna add an extra level of flavour to them
09:15But we're looking for that gorgeous caramelisation
09:18And for it to be buttery soft
09:21Do you cook potatoes at home normally?
09:25Yeah
09:25But it's either roast or it's boiled or it's mashed
09:29Yeah
09:29I've never done fondant before
09:31This is awesome
09:32I'm seeing a whole new Jackie
09:34Baby girl, I'm here to learn, trust me
09:37OK
09:41Yes, yes, yes
09:43That's golden
09:44She's doing really well with the caramelisation of skin on the chicken
09:47But we've got to make sure that it doesn't now go overcooked
09:50I think I'm doing all right, you know
09:51And I think I'm getting a bit more confident
09:53Don't stress, don't stress
09:56Chris Hughes, reality star and now racing pundit
09:59He's confident in the kitchen
10:02Bingo, good job
10:05He's got charm
10:06He's got swagger
10:07He needs to push himself
10:10There's not a huge amount of skill on show, Chris
10:13Challenge yourself a bit more
10:14He knows what he's gonna do right now
10:16He's gonna perform
10:18Chris has a dish that uses one of Poppy's most loved cooking techniques
10:23This dish is one of my favourites because I'm a sucker for anything deep fried
10:29It's seven fried pork chops with a milk and butter poached pomme puree
10:34Pomme puree?
10:35That's the potato?
10:36That's the potato
10:37A pineapple slaw and enjoy your mayonnaise
10:40It just makes my mouth water even the thought of it
10:44150 grams of unsalted butter
10:46That's a lot of butter
10:47The milk and butter poached pomme puree is based off of a traditional pomme puree
10:51But it's a different technique
10:53We're actually going to cook the potatoes in the milk and the butter that we'd usually add at the end
10:58But it's cooked in it the whole way through
11:00So you get this very thick flavour going all the way through the potato
11:05So I chop them off just to make it a bit soft?
11:07Yes, so they cook quicker
11:08I don't really cook with potatoes a lot
11:11If I'm doing like sausage and mash, I'll buy the mash
11:15Chris has also got to butcher the pork
11:18Have you ever butchered a piece of pork before?
11:21No, not butchered, no
11:22He's got to take the bone off, the skin off, most of the fat off
11:26Do a marinade, which has got lots of flavour in it
11:28And then a seasoned flour mix afterwards
11:31And the whole thing is fried
11:33If you overcook it slightly, it's tough
11:36I'm dreading this, to be honest
11:38Don't dread it, it's fine
11:39It's a pork chop, which is southern fried chicken-esque
11:42Which we've all eaten
11:43All I've done is made it sound a bit posher by saying pom puree
11:46You are nervous, aren't you, Chris?
11:48Yeah, I am, can you tell?
11:49Look at it, I'm shaking
11:50I'm so excited
11:56Michelle Heaton from Liberty X
11:5825 years this woman has been a pop star
12:01But she can be very, very nervous
12:04But once she gets into her stride
12:06Some beautiful things are coming out of the kitchen
12:08I think this is delicious
12:10And she's resilient
12:12Oh no
12:14I don't want sweet potato fries
12:15When it all went wrong with those sweet potatoes, she fought back
12:18Oh my God, the pressure
12:22Michelle is tackling the first of six elements
12:26Really, you want three portions of exactly the same?
12:29Yeah
12:29For a challenging fish mane
12:31Michelle has got seared cod
12:34Do you cook fish very often?
12:36I do like fish, it's usually sashimi
12:38Right
12:39So I don't cook, she's sashimi
12:40With beef fat shoestring fries
12:44I've cooked chips but not this
12:46Brown butter and herb beurre blanc
12:48Samphire
12:49I've never cooked samphire, ever
12:51And charred baby gem
12:53There's also parsley oil on there
12:55There's plenty going on on this dish
12:57I need to do that as well, sugar
12:59Little shoestring fries need to be washed of all their starch
13:02They're cooked in beef fat
13:04This is a bit like fish and chips
13:06Yeah
13:07So beef fat's traditional way to cook chips that are chippy
13:09So we're bringing that to this
13:11Beef fat has to be the right temperature
13:13Too hot, it will start to smoke and go really, really bitter
13:16Not hot enough and they will not go crisp
13:19They'll be really soggy and they'll take on all that fat
13:22You've got a bit of a task, sorry
13:27Yeah, I feel like I've been thrown in the deep end, definitely
13:30Trust your instincts
13:31If it starts to go wrong, we can always fix it
13:33Yeah
13:34Maybe, apart from the beurre blanc, we might have to start again
13:36Okay, all right, okay
13:37Let's let, oh no, don't do that
13:39Thanks, Poppy, that really helped out
13:40Wonderful
13:41Oh no, okay
13:42Celebrities, you are halfway, halfway gone
13:48Dawn's potato and onion hash bargy mix made
13:53And ready to be deep fried at the last minute
13:55She's now turned her focus to the two onion garnishes
13:59We've got onion, which has been cooked very, very slowly
14:02This one's going to be more like golden jam
14:05Yeah, yeah, yeah
14:06Alongside petals of shallots being cooked in cranberry juice
14:10So they're lovely and pink but sharp
14:12But at the same time quite sweet
14:13Oh my God, that's good
14:16Yeah, that's good
14:16I'm happy with that
14:17Nice and sour
14:18She also has to make a plant-based cheese sauce
14:23Using cashew nuts
14:24Plant-based cheese is a really new thing
14:29So this is a new technique, cooking with this
14:31It's great, but it's all about this nutritional yeast, isn't it?
14:33It makes it taste really cheesy
14:35So the nutritional yeast, you need to be careful with that
14:39Yeah, it can overpower and it can just taste of feet
14:42Yeah
14:43And not cheese
14:44Oh, that looks amazing
14:46Delighted with that
14:47Oh yeah
14:48That is yum
14:49Jeez, give me a break
14:53Jamie's feeling the pressure
14:56His pomme noisette and Roscoff onions are slowly caramelising
15:02I think they look okay
15:03Oh, beautiful
15:04But he still has an extensive job list
15:08I've got the steaks, the sauce, the cabbage, so quite a lot
15:12I think he could probably relax ever so slightly, loosen those strings
15:16Do you think there'll be parts of this recipe missing from this dish already?
15:20I think if anything goes, it'll be those crispy shallots
15:23No idea, to be honest
15:25It's a steak pan
15:26We're looking for the steak to be medium rare
15:29And a ribeye cut is also quite a difficult one to get right
15:33Because the fat needs to actually render out a little bit and become caramelised
15:37I mean, they look a little bit undercooked to me
15:40I think, because they're so big, you could probably throw them in the oven for two or three minutes
15:45Okay
15:45And then rest them again
15:47Right, come on, let's get this together now
15:49I'm doing all right, darling
15:52Jackie's full steam ahead
15:54It's all looking like it should do
15:56She's made a start on the maple-glazed cheesy sweet corn
15:59We don't want them to go too charred when they just taste like burnt corn
16:03We want them to have that caramelisation
16:05And then that cheese over the top, go hard on the cheese
16:08Another crucial element is the chipotle and honey sauce
16:13Chipotle is smoky chilli from Mexico
16:16Honey being very floral
16:18Sweet and sharp and spicy coming together
16:21To really enhance the flavour of that chicken
16:23It makes you want to see
16:25It's just lifting my throat
16:26So it's awesome
16:27We need to be careful on how much we're going to reduce the sauce down
16:31There needs to be plenty on each plate
16:32Because everyone's going to want to drink it
16:35I've been tasting it and I like what I'm tasting
16:38We're all right, we're in a steak arm
16:42Also making good progress is Chris
16:44His southern fried pork chops are marinating
16:47And his milk and butter poached pom puree is well underway
16:50What he's going to be really careful of is it doesn't catch on the bottom of the pot
16:55Just milk catches on the bottom of pots very, very easily and starts to burn
16:59I'm doing all right because the potato puree is allowed to kind of sit and do its own thing
17:05While I can focus on the other things
17:06That's just continuing to soften all the time
17:08And he's turned his attention to his garnish
17:11For the pineapple and chilli slaw
17:13Everything has to be cut very fine
17:15Otherwise it's going to end up at a very thick, crunchy salad
17:20That you can't actually get your teeth through
17:22Emergency, Poppy
17:27Chris has got a bit of a problem at the minute
17:32He's left the potatoes to cook
17:33And because they cook in the butter and the milk
17:35That milk has caught at the bottom
17:37Oh
17:37What I would do is stop stirring it a minute
17:40Take it off the heat
17:42And then do your best to get the really massive bits out
17:46And then the rest of it will just pass through
17:47Okay
17:47I feel like a plasterer
17:50Right, that, that, that, right
17:53Michelle is juggling three different elements of her cod dish at once
17:58Get one out, just see if it's crispy
18:00Okay
18:01And then also season them with a bit of fine salt when you're done
18:03Thank you
18:04Okay
18:04She's been blending up her parsley oil
18:08Nope, nope, nope, off
18:10And attempting her technically challenging sauce
18:13Okay, what do I do?
18:15Okay
18:15Verblanc's difficult
18:17So it's a reduction of white wine
18:18And then you are emulsifying butter into it
18:21If you're not moving it enough
18:23It's not going to emulsify
18:24If it's not hot enough
18:25It's not going to emulsify
18:26This is a tricky one to do
18:28The most I get out of sauces is like
18:32Tomato ketchup
18:33Salad cream
18:34Mix it
18:35You have a burger sauce
18:36But yeah, I'm feeling quite good
18:38I think
18:38So that's 15 minutes left
18:42Just 15 minutes
18:45That's good, that's good
18:4815 minutes is great
18:49With time running out
18:52All five celebrities are tackling their final jobs
18:56I've never used a deep fat fry
18:58Let's see how that goes
18:59Dawn can't afford an undercooked potato
19:02Raw potato inside that hash
19:05It's not very ball-y, is it?
19:07Then the whole dish is finished
19:09Well, I've got three good ones
19:11And then two distinctly average ones
19:13Maybe a little less than average
19:15Also up against it is Jamie
19:19Who's struggling to complete his dish
19:21I'm going to miss the chill
19:23That's all good
19:24The beef sauce
19:26He's going to make sure
19:27He reduces it down properly
19:29Into that
19:30Then goes the cream
19:31That's going to be reduced down
19:33It should coat the back of a spoon
19:35Wow
19:36Okay
19:38Jackie, the fondant potatoes
19:40Are a little bit thicker
19:41So they're going to take a bit longer to cook
19:43There's a bit too much resistance
19:44Look, we're going quite soft
19:45All right, baby
19:46Okay
19:46I want to get the pork chops done
19:48Make sure they're edible and cooked properly
19:50They cook so quick, don't they?
19:52They do cook very quick in that
19:53Really quick
19:54But the colour, perfect
19:55Amazing
19:55I'm getting there
19:57I'm all right, I'm all right
19:59Ten minutes left, everybody
20:03Ten minutes
20:05It's a bit what makes or breaks us
20:08Ooh
20:09Are we going to get pretty Dawn?
20:11I don't know yet
20:12Are we going to get dainty Dawn?
20:13I still want to chuck the whole lot on the plate
20:14No, no, no, please don't
20:15No, no, no, I will
20:16I'm going for it
20:16You've done all this work
20:17I think this is how it's supposed to be
20:20Oh, heavens above
20:21Just put the cheese on it
20:23And then that's me Dawn
20:23Here, there we're ready
20:26Come on you, you've got to move
20:27Let's go
20:27I don't know if it's cooked
20:29It looks a bit under
20:31Three minutes to get this all on the plate
20:34Carefully spoon it onto the plate
20:38Cascade
20:39That's a technical term for just pouring
20:41That's it, time's up
20:47Well done, everybody
20:48Well done
20:48The hour and a half cost like that
20:53But we're here
20:54We did it
20:55Poppy taught me well
20:57Dawn, let's put you out of your agony
21:02Thank you
21:03Bye
21:04Broadcaster and author Dawn
21:08Has served Poppy's onion and potato hash bargie
21:12With charred spring onions
21:14Sweet and sour onions
21:15And a plant-based cheese sauce
21:18Made from cashew nuts
21:19Miso mustard
21:21And yeast powder
21:22There's a slight discrepancy
21:25Between the photo and the plate itself
21:28But you are a feeder
21:29The hash bargie
21:37I've got bits that are perfect
21:39And then there's a little bit that's just slightly under
21:43You can kind of just taste the flouriness in it
21:45Your sweet onions
21:47They're cooked down really nicely
21:48You get real sweetness coming through
21:50And then you get these really punchy sour ones
21:52Which then complement the really creamy kind of cheese sauce
21:55I find this dish really delicious myself
21:57I really love that cashew nut sauce
22:00The flavour in there
22:01Mustard and miso
22:03That nutritional yeast
22:04To make it really, really cheesy
22:06Yes, please
22:07Yeah, it's really good
22:08The potato barge
22:10I could see you were struggling with
22:12But sweet onion
22:13Is just delicious
22:14Yes, there are errors
22:16But in getting the plant-based recipe
22:19I think people sometimes think
22:20That that might have been the easy ride
22:22It certainly was not
22:23I'm feeling good
22:28I'm upset about the inside of my bargie
22:30I didn't burn it
22:31So it's good
22:32I'm happy
22:34I really am
22:35Actor Jamie
22:38Has cooked Poppy's ribeye steak
22:40Served with potato noisette
22:43Hispy cabbage
22:44Dressed in Stilton cheese
22:46Caramelised Roscoff onion
22:48And a creamy beef and brandy sauce
22:51It looks great
22:53It looks like a proper steak dish
22:54We are missing the crispy shallots
22:56But you've managed to achieve the majority of it
22:59Yeah
23:00My steak is cooked really well
23:07Lovely and medium rare
23:08The potatoes
23:09You managed to get the caramelisation on there
23:11The garlic comes through
23:13The nuttiness of the butter
23:14And they're cooked really well
23:15So it's really good
23:16Jamie, I watched you go to hell and back
23:20With this recipe
23:23I'm still there
23:23The onion, outstanding
23:26It's soft and squishy
23:29But caramelised on the top
23:30This brandy, creamy sauce
23:33Delicious
23:34This is a proper Sunday dinner
23:36And I'm in
23:37My favourite bit of the whole lot
23:41Is this cabbage
23:42Cabbage and blue cheese
23:44There's a revelation
23:45I love that
23:46Especially with that sweet onion
23:48Falling apart like a flower
23:50Good job, Jamie
23:51Huge amount of work
23:53I'm feeling relieved
23:57That that challenge is over
23:58It was a tough one, that one
24:00But they seem to really enjoy it
24:03You know, that's always a good sign
24:05Inspired by Poppy's favourite chicken dish
24:11Soul and R&B singer Jackie
24:13Has cooked pan-roasted chicken supreme
24:16In a honey, miso and chipotle sauce
24:19Served with a fondant potato
24:20And baby sweet corn
24:22Glazed in maple syrup
24:24Covered in grated Parmesan cheese
24:27The chicken has got a lovely bit
24:35Of caramelisation on the skin
24:36But I think it probably just needed
24:38A little less cooking
24:39It's dried it out ever so slightly
24:41The fondant, we've got a nice bit
24:43Of caramelisation on each side
24:44Right in the middle
24:46It's just a touch too hard
24:48But the baby corn is cooked to perfection
24:50There's a little bit of a bite to it
24:52You get the maple coming through
24:53And then that salty cheese on top
24:55Just brings it back
24:56You've achieved a really tasty dish
24:58Thank you
24:59Poppy is right
25:00The meat is a bit dry
25:03Fondant potatoes
25:04There's a bit just in the middle
25:06That's raw
25:07But I think the sauce is absolutely bang on
25:10And there's a kick of heat in there
25:12The sauce is fantastic
25:14Really lovely smoky flavour
25:17The chilli
25:17The saltiness coming from the miso
25:19But I must have won the jackpot today
25:21Because I've got quite thin, small fondants
25:27Yours aren't cooked all the way through
25:30Mine are
25:31And I've got really nicely cooked fondants
25:34Thanks Jackie
25:36Thank you so much
25:37Thank you
25:37On the whole, I loved it
25:41When John said that the sauce was happening
25:44I just went to heaven and back
25:46Pop star Michelle has cooked beef fat shoestring fries
25:52Served with seared cod
25:54Charred baby gem
25:56Samphire
25:57And a brown shrimp butter and herb beurre blanc sauce
26:01Split with a parsley oil
26:03It's looking great
26:07Every component is there
26:08So well done
26:09Thank you
26:09The cooking of my fish is perfect
26:18It's nice and flaky
26:19Your beurre blanc is delicious
26:21You've got the right amount of mulcification
26:23It's a lot of butter
26:24But that's what makes it so tasty
26:25My only thing is the shoestring fries
26:27Because some of them are really quite thin
26:30So you don't get a full crunch
26:31They kind of like dissolve a little bit
26:33The potatoes are the weakest link
26:36But that is professional standard
26:38Beurre blanc
26:39Sauce
26:39You've charred the baby gem
26:41But it's also wilted and seeping into that delicious sauce
26:44And the samphire is lovely
26:47I'm a massive samphire fan
26:48You need to be really proud
26:49Thank you
26:50I think your chips are good
26:52Yes, they're inconsistently cooked
26:53Some not crispy, some really crispy
26:55But I think that actually the flavour of the beef fat makes up for that
26:58I'm really impressed by this, Michelle
27:01Thank you
27:02I'm feeling absolutely delighted
27:09If anything, slightly undercooked on the little chips
27:13But, yeah, nothing burnt! Yay!
27:17Last up is reality star Chris
27:19He's made Poppy's southern fried pork chops
27:23Marinated in buttermilk, paprika and chilli
27:26Served with a milk and butter poached pom puree
27:29Pineapple and chilli slaw
27:31And endouille mayonnaise
27:33It looks incredible
27:36I think you've really delivered on appearance
27:38Thank you
27:39I think the pork's cooked really well
27:49You've got this lovely crunchy outside as well
27:51The pom puree is a little bit thick
27:54But I think that's because it was cooked down so much
27:57That the milk caramelised
27:58We ended up with a bit of a thicker consistency
28:00But it tastes really good
28:02You've got this pork really bang on
28:05The southern fried butter, I mean, it's irresistible
28:08The salad is the quiet assassin
28:10You think, oh lovely, pineapple, mmm, slaw
28:14But you've really went heavy on chilli
28:17This is really great
28:18Thank you
28:19Then do your mayonnaise
28:20I mean, take your head off
28:22I wanted you to push a bit harder
28:24You have pushed a bit harder
28:25This is what you can do if you put your mind to it
28:28Thank you guys
28:29I feel good after that
28:32I do want to push harder
28:34I want to get more extravagant with it
28:35And obviously that's what you need to do in a competition like this
28:38I am honestly gobsmacked at how well you've all done today
28:43You've done my recipes justice
28:46Thank you very much indeed
28:48It's been a joyous day
28:49Off you go
28:50See you soon
28:51Bye, Poppy
28:52Thank you
28:53Thank you, Poppy
28:54Thanks, Poppy
28:55Thank you, Poppy
28:56Well, that was tough
28:57Oh, wow
28:58That was tough
28:59I feel like I literally just held my breasts
29:01For the last two and a half hours
29:03Oh, God
29:04Poppy, you've turned the competition upside down
29:06There was people there who didn't have cooking confidence
29:09They took your recipe and we saw a different person
29:12That was so good
29:13In that time frame as well
29:14They've smashed it
29:16Thank you so much for having me
29:17Thanks so much
29:18Good luck
29:19Thanks a lot
29:20Thank you
29:21See you later
29:22I feel like my entire brain has moved to this section of my head
29:26I loved it and I've learnt something
29:28Great job, everyone
29:30Isn't this exciting?
29:31Truly exciting
29:32The fact is, it's one more big challenge
29:35Then one goes home
29:58Hello again celebs
29:59The last round was an absolute revelation
30:03But our expectations have just got that much higher now
30:09You are cooking to a brief
30:11And that brief is to cook for Grace and I your dinner party
30:15Two courses, a main course and a dessert
30:18But you only have one hour to cook it in
30:21There are only four places in the quarter-final
30:24So that does mean at the end of this Saturday
30:26One of you will be going home
30:28Surprise us
30:29And delight us
30:30Let's cook
30:35A dinner party is where you pull the stops out
30:38It's overwhelming
30:39Here we are
30:40People are coming
30:41And you need to impress
30:43The only dinner parties I cook for
30:45Are kids
30:46That come round for play dates
30:47So this is all very new to me
30:50You can't have a dinner party without a little bit of style
30:55I've opened my paws
30:57I love dinner parties
30:59But most of the food that I cook
31:01Is about a big centrepiece
31:02That probably took six to eight hours to cook
31:04But I'm just going to pour love into it and hope that saves the day
31:10Dom, your dinner party at the moment
31:12It looks like you're feeding people again
31:14I'm really trying to stand back from the quantity of food
31:18What are these two courses?
31:20So the first one is chicken and chorizo in a vermouth reduction
31:24Which when I was a kid my favourite food was chicken and a white wine sauce
31:27So this is kind of a grown-up version
31:29But with a bit of Spanish-style potatoes
31:31Because I lived in Spain for a few months when I was 18
31:37In the pan, Dawn's put chicken thighs with chorizo
31:41Loads and loads of garlic
31:43The garlic is massive
31:44Cooked it till there's a nice colour on the outside
31:46I've got everything in there, herbs, herbs, herbs
31:48And then almost filled the pan with vermouth
31:51Vermouth is almost a sort of aniseed flavour
31:54Cooked with that chicken
31:56That should come together and make a really lovely sauce
31:59If I get it right it will be delicious
32:02That's going to be served with some little potatoes
32:05Which she's cooking with some peppers and some chillies
32:09Oh I've got a green goddess sauce
32:11Which I'm just going to put little dollops off
32:13Now this is where elegance could enter the equation
32:17Green goddess sauce made with a little bit of lemon and some herbs
32:20A little bit of olive oil all blended up together
32:23Being slightly sharp and really herbaceous
32:25But giving us something bright green
32:27This is chunky
32:29I don't want it to be chunky
32:30And she's going to serve the whole lot with garlic bread
32:32If she can get the garlic bread done as well as everything else
32:35I'll be really impressed
32:37So that all sounds quite Mediterranean
32:41And then where are we going for the pudding?
32:43We're going to Guernsey
32:44So my auntie would always cook a traditional Guernsey cake pudding
32:47Called a gosch malay
32:48And it's like quite a dense apple cake
32:50Delicious but it's that dinner party
32:52How are we elevating that?
32:54With a cognac and a cream
32:55Going for a treat Grace
32:56Okay
32:57And you know me so you're going to get a lot of it
32:58Okay
32:59Dessert is called a gosch malay
33:04Made with apples, cinnamon, other spices
33:07Almost like a sponge cake
33:09I'm useless at desserts
33:10Measuring has gone out the window at this point
33:13My kids will not let me make their birthday cakes
33:16And they run off screaming saying no mummy no
33:18That cake needs to be cooked all the way through
33:20Nice and crispy around the edges
33:22The centre has to be cooked
33:24It can't be raw in any way
33:26Don't ever do it
33:28Don't ever do it
33:29Don't ever do it
33:30She's lifting that with cream
33:31And sticking a load of cognac in it
33:33Ooh ah
33:34Ooh
33:35Will it work?
33:36Ooh
33:37I'm not sure
33:38I don't throw a lot of dinner parties to be honest
33:41I like to go out to eat
33:43So I'm just thinking that this is going to be pretty tricky for me
33:47Jamie what do dinner parties look like in North West England?
33:53Erm chippy tea maybe
33:55Hello to beer
33:56So this imaginary dinner party what we're making?
33:59So we are making kick ass butter chicken
34:02You make this normally at home?
34:03I've made it a few times but I like it with a bit of spice
34:08Buttered chicken comes in two parts
34:10The chicken which is first marinated in a load of yogurt
34:12And it's amato sauce with loads of spices
34:15The spice mix is complex and it needs to be precise
34:19And so far I've seen Jamie measuring by hand
34:23That's not how you make lots of chicken
34:26I like things with a bit of a kick
34:28Hope you've got that spice right on
34:30I'm just going by eye
34:32That's how I do it at home
34:34And I've not had any complaints so far
34:36Okay
34:37Jamie's serving rice with his dish
34:40I hope he puts maybe some seasoning through that rice
34:42Just to elevate a bit
34:44For my dessert I am making an apple and blackberry crumble
34:48With a vanilla custard
34:50Is this something you had when you were a kid?
34:53No it isn't
34:54I never really liked crumble as a kid
34:56And I just made it one day and I loved it
34:58And I was like why have I missed out on this all these years?
35:01Cheers
35:03A crumble
35:04Well it's perfect
35:05It's so delicious
35:07Just hope it tastes good
35:09Vanilla custard
35:10It needs to be thick and velvety
35:12And hopefully no lumps
35:13I'm going to have to really motor
35:15Celebrities you are officially halfway
35:18The pressure
35:20Pressure
35:22I go to dinner parties
35:24But I don't do dinner parties
35:25I'm working on it
35:26I'm going to try
35:27I'm trying
35:28I get nervous when I have to cook for outsiders
35:30You've got to know me really well for me to say
35:32You want some food?
35:36So what are your two courses today?
35:38It's going to be coconut curry salmon
35:40And some rice and peas
35:41We like salmon a lot
35:42And you cook this for your husband?
35:44Yes
35:45This is one of his favourite meals
35:47You've been together for 50 years
35:49You must have done this quite a lot of times
35:51Oh yes my darling
35:52I hope I do it right now
35:54I can feel myself panicking now
35:57Jackie's promising us salmon
35:59Salmon cooked in a curry sauce
36:01Made from peppers, onions, coconut milk
36:05And it looks to me like there's a huge amount of spice in there
36:07She was tearing open a scotch bonnet chilli
36:11Ferociously hot
36:12Quite scared of scotch bonnets and I handled them with real caution
36:16That's not happening Jackie is it?
36:17You're literally pulling it
36:19As soon as I've finished talking to you darling
36:21I'm going to wash my hands
36:23She's pan fried her salmon
36:25Hopefully the salmon is going to go in the sauce right at the last minute
36:29If she puts the salmon in the sauce too early
36:31That salmon's going to dry out
36:33Please excuse the mess darling
36:35Served with rice and peas
36:36They're not green peas
36:38They're black eyed peas
36:40They're beans
36:41It should be free flowing
36:42But still be slightly firm
36:44Dessert were being promised a fruit compote
36:47Made from strawberries and mangoes and raspberries
36:50All cooked together
36:51Whereby the whole fruit is still within it
36:54And it's not turned to juice
36:55So it's quite difficult to get right
36:57I didn't know anything about compote
37:00So that's a new thing for me too
37:02And then serve with a crepe
37:04I love crepes
37:06Normally I have you know the pancake mix thing with a bottle and stuff like that
37:10So for me now this is going to be a first
37:12Because I've never done the mix and the batter and everything else
37:15So we're not letting you have your special ready-made mix
37:18It's all you, all eyes on you
37:20No darling
37:21Jackie's never made a crepe batter before
37:25I need to make it thin
37:27Where mine is usually slightly thicker
37:29So I need to get it right
37:31It's just whether that's going to look alright
37:35I hope we get a thin crepe
37:37But right now she is slightly nervous
37:40I hope Jackie can calm herself down
37:43I've lost the pot totally
37:46I think my confidence in the kitchen is good
37:49I just want to get a bit more creative
37:51One day I want to have a girlfriend
37:54So if I can produce some good dishes
37:56I think that's a sign of attraction
38:00Have you ever had a dinner party?
38:02Yes, I've been to dinner parties
38:03I've never hosted one
38:04It's all the entertainment side
38:05That's the bit what cracks me up
38:06But what kind of entertainment would you lay on?
38:08I get like those, you know them burlesque masks
38:11Make it all a bit mysterious
38:13The Christmas dinner party menu consists of chicken breasts
38:19He's grilled them and then he's put them in a sauce made from tomatoes and cream
38:24When I go out I will order chicken
38:26I love a tomatoey based sauce
38:28Therefore I want to just replicate that
38:30Gonna top the whole lot with mozzarella
38:33He needs to make sure that chicken's not dry
38:35And it's not falling apart
38:37On the side of that we've got roast potatoes
38:39Flavoured with rosemary
38:41I'm going to go very light on the flour
38:43Deep fat fry them, give them that sort of fluffy crunch
38:46And then they're going to go in the oven and soften up nicely
38:49The last couple of minutes he's putting little tiny chunks of chorizo
38:52We'll get that lovely oil off those chorizo
38:55The pork fat, the spice, wonderful
38:58He's going for it
38:59I've got my own little ideas here, my own quirks
39:01It's going to be a bit of trial and error in there
39:02But I'll certainly try my best, see how we get on
39:04For dessert we've got churros
39:06Spanish doughnuts made by making choux pastry
39:09They are going to be deep fat fried
39:11Covered in cinnamon and sugar
39:13I've gone for churros because to me that gives off Latin vibes
39:17It looks good, but this is the first time I'm making a churro
39:23I love churros
39:25But those deep fat fryers are very, very difficult
39:29When you're under pressure
39:30This could go wrong, this could go wrong
39:32One time in life, please go right
39:35You're just going to have to keep on turning them
39:37So they're nice and crispy
39:38We don't want soggy churros
39:40Just got to remember which one's been in the longest
39:42It's all right, we're getting there
39:44That's going to be served with a white and milk chocolate dipping sauce
39:49If he gets any water near that chocolate, it could seize up and go very, very hard
39:54Why is that so crumpy?
39:55If I stay confident, anything could happen
39:59So that's 15 minutes left
40:02Time's ticking
40:05Biggest dinner party I've ever done is chicken nuggets and chips
40:10But hopefully gonna have two great dishes
40:15Michelle, please tell me that Liberty X have dinner parties
40:18I want to believe that
40:19Do you know what?
40:20I know Jessica has lots of dinner parties
40:22But I'm never invited
40:23I know
40:24What have you done to Jessica?
40:25What have you done to Jessica?
40:26Nothing at all
40:27I think I live a little bit too far away
40:29I think that's all it is
40:30Let's hope
40:32Main course, we are having a steak
40:35Which has been marinated with smoked paprika
40:38It needs to be sealed very, very well on the outside
40:42And get a good amount of colour
40:44We're big meat eaters in the family
40:46We love our steak
40:49But cooking it to perfection for a MasterChef judge is quite different
40:55There can be a little bit of rareness running through it
40:57But I don't want jelly-like raw meat in the middle of that steak
41:02Mashed potatoes she seems very, very confident with
41:04She's even putting it through a ricer
41:06I just don't want any lumps
41:07That mash is looking so silky and buttery
41:09The potato queen has clearly influenced you
41:12She has, coffee has definitely influenced me
41:14A good potato never goes missing a good dish
41:18The dessert we've been promised a lemon cheesecake
41:22The kids love having cheesecake when we go out
41:24But we never do it at home
41:25So why not give it a try?
41:26I've added a little bit of lemon in there
41:28We've got some biscuits at the bottom
41:30Malted flavour
41:31It's kind of a toffee malted taste
41:33Yeah, exactly
41:34And that is our favourite type of biscuit in our house
41:37Okay
41:38I haven't baked a cheesecake before
41:41But hopefully it will be edible
41:44We've got icing sugar in that cream cheese mix
41:46And there's also going to be sugar in the base
41:49I hope it's not too sweet
41:52Celebs!
41:53You've got to get food on your plates
41:55Because you've only got three minutes left
41:57Here we go, showtime
41:59Oh yeah, why?
42:01Panic stations at the minute
42:03Just trying to get everything done
42:05Oh dear
42:06Bit of that oil on there
42:07You can never go wrong
42:0890 seconds everybody
42:1090 seconds
42:11Oh come on
42:12Just slip out you sucker
42:14Okay, here we go
42:16Look at that
42:17Oh come on
42:18You've literally got one minute please
42:20Oh sugar
42:21My cream
42:22My cream
42:23Oh my god
42:24Totally forgot my cream
42:28I feel like I've missed something
42:29But I think I'm alright
42:30Oh
42:31Flake, Flake, Flake, Flake, Flake
42:32Flake
42:33Okay
42:34Oh my god
42:35Okay that looks messy
42:38Okay that's it
42:39Stop cooking
42:42Oh god
42:43My presentation is so awful
42:44I can't do dainty
42:46It's just not in my DNA
42:48Come on Michelle
42:49Michelle's dinner party main course is steak spiced with paprika served with garlic mash, honey roasted carrots and green beans
43:05This looks like dinner party food, you've tried your absolute best to give it finesse
43:11A steak cooked really nicely, smoky paprika around the outside to give it a proper smokiness, wonderful smooth silky mashed potato, a little bit of roasted garlic growing through the whole thing, delightful
43:29The beans could do with a little bit more time in water, they're a bit too crunchy, it needs a sauce
43:36Yes it's crying out for a sauce, but the potato is really really delicious, and the carrots, I could eat a vat of those, I really enjoyed this
43:47For dessert, Michelle has made her children's favourite restaurant pudding, lemon cheesecake topped with chocolate flakes
43:55Your base hasn't set like a cheesecake, which is a shame, but that biscuit that you've got in there, that malty toffee flavour of biscuit is great
44:07Yeah
44:08You've got that softness of cream cheese going through there with a slight bit of lemon, but it's silky smooth, which is good
44:14It's not a perfect cheesecake, I think, if you entered it in a village fate, I'm sure somebody else would beat you, but it's delicious
44:27All in all, I've come away really happy
44:31I did not allow enough time to set the base of my cheesecake, but I feel like I want to run into the kitchen now and just do better next time
44:38Jamie's dinner party main course is butter chicken in a creamy tomato sauce, spiced with turmeric, garam masala and chilli, served with basmati rice
44:55I'm very happy with your chicken and the way it's been cooked, the sauce is slightly creamy and rich, sweet with tomato, smoky turmeric, then there's the chilli, it's getting me right in the back of my throat
45:04You like spice
45:07Your rice is really nicely cooked and you've seasoned it, which I'm really, really pleased about
45:12Butter chicken is mellow, usually
45:15You said you were going to make kick-ass
45:18Butter chicken, it has kicked my ass
45:21You've made a curry, which some people are going to go and put their heads in a bucket of water afterwards
45:27But we are having a good time
45:28For his dessert, Jamie has served an apple and blackberry crumble with a vanilla custard
45:39Jamie, this isn't a crumble
45:42By definition it does not crumble
45:44However, you've made something really delicious
45:47It's a lovely big warm flapjacky biscuit
45:50With syrupy, sugary fruit on the side
45:53And the custard, that's delicious
45:55That's really good custard
45:56There's lots and lots of oats in there and sugar and not enough butter and flour
46:03That's why it's gone so hard
46:05It's like a toffee oat crisp
46:07Things aren't completely perfect, but I think your flavours are great
46:10Considering I've only really started cooking three weeks ago, I think I did okay
46:19My butter chicken was kick-ass, but my crumble just let me down a little bit
46:24In homage to her husband's favourite meal, Jackie has cooked salmon with a coconut and scotch bonnet curry sauce
46:33Served with red and yellow peppers, basmati rice and kidney beans
46:38The salmon is slightly overcooked, it's going a little dry, which is a bit of a shame
46:48Your sauce, eaten alone, is ferocious
46:51But when you eat that sauce with the sweet peppers and the rice, that's great
46:57Your salmon is definitely over
47:00However, what I do love is that really, really hot sauce
47:05I can tell that you've made this for your husband for years
47:08And this is something you make with love
47:13For dessert, Jackie has served a crepe topped with a mango, strawberry and raspberry compote
47:20There's not a lot of finesse here, Jackie
47:23I think with crepes, you need a stack of crepes, you're going to put fruit with them
47:26And I feel we should have had some cream across the top or something
47:28The crepe is far too thick and rather chewy, it's not delicious and light
47:39For me, a compote is far more stewed down, so it hasn't got these large pieces of fruit in it
47:48We've got more of a pancake affair here
47:51And it's a bit hard and firm rather than being lovely and light
47:54So it hasn't quite worked out
47:56Your fruit compote, you're right, it's not quite a compote, it's more stewed fruit
48:00But I like biting into every bit and getting a little surprises
48:04But it does need something like cream
48:09I feel alright, I could have done a little bit
48:12The dessert, normally when I do crepes, I get the bottle, I put some water in it
48:17And you know, you shake it, but to make it from scratch, oh my god
48:20Chris has cooked chicken breast in a creamy tomato and garlic sauce served with mozzarella, roasted potatoes spiced with paprika, chorizo and asparagus
48:32Your chicken has gone really hard and it's gone too dry
48:37Asparagus, I don't need to cook them for 45 minutes, just cook them for about 3 and they'll be alright
48:46But your potatoes are ace, they're sort of like a roast sauté, chilli, spicy, chorizo potato of indulgence
48:54I love the fact that you're trying and those potatoes are the payoff
48:58The chicken is tough, however, I do like your tomato and cream and onion sauce
49:09With the potatoes, you clearly learned from Queen Potato
49:14Because these are some of the greatest potatoes I've ever eaten
49:18You've completely smashed that out of the park
49:20For his dessert, Chris has served churros, spiced with cinnamon, served with a milk chocolate and white chocolate dipping sauce
49:37Churros, they're just outrageous, I really like them
49:39You've made them very thick, fat, soft, pillowy, the chocolate sauce is set to the point where it's actually a spread
49:49That you could put on toast in the morning, so you wouldn't be able to dip that in
49:54However, I could eat that plate, absolutely
49:58Churros, lovely, crispy, then lashings of sugar around the outside, a kiss of cinnamon
50:07Your white chocolate sauce, really, really rich with white chocolate
50:11Having never done this before, Chris, congratulations, they're delicious
50:17I feel alright, you know, I've cooked a dessert there for the first time in my life and they really loved it
50:22The chicken, I knew I'd overdid it and I was stressed, I was flustered
50:26But I'll know for next time
50:29Last up is Dawn
50:31Her main course is chicken thighs and chorizo, cooked in vermouth
50:35A fortified wine flavoured with herbs and spices
50:39Served with new potatoes, spiced with paprika
50:42Chorizo baked garlic cloves, olives, garlic bread
50:47And a creamy green goddess sauce flavoured with tarragon and dill
50:52Dawn, you have cooked, yet again, enough for a herd of hungry wildebeest
50:58You've got chicken thighs, two's probably too much
51:01But I think we've got a better presentation here than we've seen so far in the competition
51:04The chicken thighs, you brown the skin, giving that wonderful flavour with spicy chorizo
51:17With that vermouth, almost sort of aniseed rich, fabulous
51:21The salty olives and the garlic together, transport me somewhere in the Mediterranean
51:26I'm on holidays, there's sunshine everywhere
51:28Garlic bread, of course, used to mop up the whole thing
51:30I think it's delicious
51:33The potatoes, perfection
51:36Your green goddess sauce
51:38It's rich with fresh herbs
51:40I love tarragon
51:42Finesse is not your friend, but this is the best thing that you've cooked so far
51:48For dessert, Dawn's made a traditional Guernsey Gosh Malay apple cake
51:53With a whipped cognac vanilla cream
51:55Your gosh malay, the texture of the cake's almost like a pudding, crispy bits around the outside, almost like soft brown sugar
52:08I'd like those apples to be a bit softer, but that cinnamon flavour is wonderful
52:12If I was at your dinner party and somebody had had your cognac cream, I would be taking their khakis
52:19Oh, so boozy, it's Christmas in a bowl, isn't it?
52:25I really, really enjoyed it, I mean this is so far up my street
52:29I feel elated
52:36Thanks Dawn
52:39That was amazing
52:44Okay
52:46How are we feeling?
52:48I feel after that, like I've been beaten up
52:51It's such a hard challenge
52:52I think the personalities are really starting to show on the plate, and the food has got better, but there's four places in the quarterfinal
53:01I know
53:02It does mean that one of them is going to go home
53:06My favourite today had to be Dawn O'Porter, that beautiful, crispy chicken and a slick of boozy vermuth sauce going around the side, giving off fumes of lovely booze
53:17Dessert, those apples could have been cooked a little bit more, but crispy cake on the outside, that cognac through the cream, wonderful
53:24I'm with you, I think Dawn's done a great job
53:27For me, there's one person who's really moving really fast in this competition, and that's Michelle
53:31In this round, we got a steak cooked perfectly, great mashed potato, then we get a cheesecake
53:37Base didn't quite set, but it was still a joy to eat
53:40Jamie's chicken, well-spiced, well-cooked, great free-flowing rice
53:43His crumble wasn't a crumble, but it was delicious, and it was great custard, he's demonstrating a bit of skill
53:50He has his real challenges in the kitchen, but he always delivers something which is nothing short of delicious
53:56So Dawn, Michelle and Jamie, through to a quarterfinal
54:00That leaves us now a conversation about Chris and Jackie
54:05Jackie, Jackie made for us a salmon curry, spicy with that heat, that flavour so distinct of the Caribbean, the food that she loves
54:14But, the salmon however, was overdone and dry
54:18Jackie's pudding was a bit of a disaster today, she was offering us a crepe, what she delivered was a very thick pancake
54:25And on top, some stewed fruit, what should have been compote, and it wasn't quite right
54:31Chris, the chicken was overdone, but the potatoes were ace
54:37The churros, so delicious, first time he's ever made them
54:41He makes two types of sauces, Chris does make mistakes, undoubtedly
54:46But there's something about his cooking that he is on the ascent
54:49I'd like to think I could stay for another round, I'm optimistic
54:55It would be great if I could just text my family group chat and say, look guys, I'm a MasterChef quarterfinalist
55:02I am nervous about this, I really want to stay for a bit longer, because I've got so much to learn, darling
55:08We are blown away with the passion and the effort that you've put into every challenge
55:24However, we have made a decision
55:29There was a couple of people today we felt were absolute shining stars
55:32Dawn, Michelle, congratulations, you threw to a quarterfinal
55:39Jamie, congratulations, we also loved your food
55:45Chris, Jackie, sadly one of you is going home
55:51The celebrity leaving us is
55:52Jackie, thanks Jackie, Jackie, love your seeing, love your Caribbean flavours, but sadly, you're leaving us, thanks very much Jackie, thank you
56:11Thank you so much
56:13I'm being honest, I'm gutted, the pressure got to me darling
56:19But what I've learnt is going to be invaluable to me, and I'm so happy that I've had this experience
56:28Congratulations, Celebrity MasterChef quarterfinalists
56:33I feel amazing, I'm not going to lie
56:36I said, as long as you get through to the quarterfinals, the whole thing won't have felt like a waste of time
56:40So, it's not been a waste of time
56:43The pressure of the competition is a feeling of emotion that you don't experience when you're cooking for your friends and your family
56:49Big sigh of relief
56:51I thought I might have been in a little bit of danger, but yeah, I'm really happy
56:55It's going to strive me on to do better, I think, and not make as many mistakes
57:00I promised my kids I wouldn't cry, because I always cry
57:04I'm just really, really happy that I've found something that maybe I could be good at
57:08Next time
57:13Oh, I'm lost here
57:15It's the quarterfinal
57:17And Jamie
57:19No idea what I'm doing
57:21Dawn
57:23Chris and Michelle are back
57:25Good to see you lads
57:27To fight for a place
57:29This is not what I planned
57:31In the semifinals
57:32Beautiful
57:33Beautiful
57:34Beautiful
58:03Two
58:06functions
58:07First
58:09Into Math
58:10Okay
58:12Two
58:14Two
58:16On the
58:17Got
58:18Two
58:20One
58:21Two
58:23One
58:24One
58:27One
58:28One
58:29One
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