Celebrity Masterchef - Season 20 Episode 04
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00:00I'm kicking 15 up for it celebrities with their eye on one prize what could go wrong
00:07what's this space the celebrity master chef title each week five new celebs face off against each
00:15other seasoning anyone for sure it's all going off in a quest for culinary stardom I'm the boss
00:25in the future boom I'm in for it it's a contest that gets under your skin your eye is on the prize
00:33there's only one thing that's certain about master chef and that is anything can happen
00:38it's week two of the celebrity master chef competition
00:48stepping up to the plate this week are liberty ex-pop star Michelle Heaton
00:54I do believe this competition is gonna be tough I am ready for the challenge is the challenge ready
00:59love Island star turned horse racing pundit Chris Hughes I do like to make creative things here and
01:08there but I'll cut a chicken breast open stuff it with something which is that's quite creative right
01:14ish broadcaster and author dawn O'Porter I'm not a competitive person I don't care about winning I
01:22thought look if I'm standing there at the end with a trophy I'll be delighted but I'm not gonna
01:28elbow anyone out of the way I'm just gonna do my best Hollyoaks legend Jamie Lomas I'm a massive fan
01:35of master chef I just like to watch people struggle really and now it's my turn and 80s soul diva
01:42Jackie Graham everybody's so excited that I'm part of this competition I've got cards and flowers and
01:48everything and that's my children I'm to get oh bless them so I better do all right that's all I'm
01:53saying the competition continues our second lot of celebrities are you ready they've entered the
02:01arena and now the games are on welcome you lot to celebrity master chef don't worry we come in peace
02:21all you have to do is show us how you cook just him me and millions of people watching at home so
02:33nervous no pressure we're gonna start off with what we call under the cloche five completely different
02:41ingredients under five cloches and what we're gonna ask you to do is to come up and choose a cloche
02:48with that ingredient we'd like you to cook a dish that tells Grace and I something about you as a
02:55cook however whatever the ingredient is that you choose it needs to be the star of the show it needs
03:04to be the front man it can't be the backing singer somebody has to be first Jackie oh come and get you
03:11close come on Jackie I get nervous when I'm cooking for my kids yeah so and I panic oh oh sugar chicken
03:22livers oh oh Jackie oh sugar you must have cooked chicken livers before Jackie not this one but you
03:30cook liver yes I have till I live with what usually onions and bacon sounding the good to me Jackie so that
03:37belongs to me that belongs to you you belong to me wonderful Chris good luck you're right a bit
03:46nervous but here we are I think my biggest stroke of the kitchen sounds a bit rogue but I think my
03:51natural sort of day-to-day confidence oh no I can't cook fish never cook fish in my life so I'm not gonna
03:59get flustered I'm not gonna panic some little sea bass or trout it's one of the other in it none of
04:04the above it's not salmon sea bass or trout I don't know any more fish but I hope not anyway though you're
04:12gonna see me now I'm gonna be really flustered and panicky that's smoked haddock I know had it so you
04:16do well we got salmon sea bass I don't know for fish we're doing well here Jamie okay let's do this I
04:28feel like I'm gonna be a little bit exposed in the Masterchef kitchen I think I'm gonna go for that one
04:35there because I don't have a character to hide behind so just the apron wish me luck good luck hmm
04:44butter beans oh least you know what they are I don't have to cook them good luck got them to try
04:51come on Michelle oh this is a nervous woman I see in front of me yeah I feel completely out of my
05:01comfort zone not knowing what's underneath is quite daunting for me Michelle which way you're
05:07gonna go that one's calling me yeah I don't know why I'm just praying that it's not something I can't
05:14pronounce I'm not very good on words oh okay that's so weird I've been obsessed and I dreamt that I was
05:24gonna get a pineapple this is what I dreaded something that had to go sweet because I don't
05:30big you can go sweet or savory yeah it's only up to you mm-hmm enjoy thank you very much guys
05:36thank you last but not least Dawn I'm good under pressure if I've got six months to write a book I
05:46will write it in the last three weeks before my deadline okay I'll take that one deadlines and
05:51pressure really suits me I think it's when I'm at my best okay here we go but not John and Grace kind
05:57of pressure no I also had this dream and it wasn't a good dream how many fruit dreams have
06:06you had I've been dreaming about dishes for a number of weeks but you're positive person aren't you I am
06:10I'm gonna do my very best when given lemons make lemonade there we are okay great stick some vodka in it
06:16and what could go wrong it might be easy peasy it might be lemon squeezy now listen we don't expect
06:24you to make a dish from just one ingredient to help you along we're also going to open up the master
06:31shavlada oh wow gorgeous now this is where you let your imagination run wild there are sweet things and
06:45savory things meat fish herbs and spices grab a tray 60 minutes let's go oh wow
06:55some of this they're about to tell us a lot about their medical by just cooking that one ingredient
07:04that feel of pastry okay I don't really do puddings or sweet stuff but I think I've got a dessert which
07:11is really random but it was what came to mind what could possibly go wrong will they be confident will
07:16they be frightened raisins raisins will they be adventurous will they be exciting is this some sort
07:22onion my head's going tinted a dozen I'm thinking oh lord what am I gonna do it's keeping your nerve
07:29just making us something edible I'm just taking this to drink on my own never cooked beans before I've
07:37got kind of idea what I'm gonna do let's just see if we can pull it together okay right what do I do
07:43first oh there's a lot of vanilla in that Dawn O'Porter began her career as an immersive journalist
07:55making groundbreaking documentaries she lived in Los Angeles for 16 years with husband actor Chris O'Dowd
08:04where she had her two boys but has now returned to the UK where she works as an author and loves to cook
08:10for the family my family's been amazing about me doing this does everyone who knows me knows how
08:16much I love cooking and love food so I don't want to let them down I want to do a good job
08:21Dawn life has quite literally thrown you lemons it has honestly I'm not a dessert person but I'm gonna
08:29go sweet with it you have lived in Hollywood in the past Hollywood celebrities around your house all
08:34the time all the time every day Grace it just got boring but we did host every Sunday and you'd get
08:40all sorts of people because whoever was in town working tell me exactly what you're cooking so I do
08:44have this kind of fruity galette that I make for my kids sometimes you can do with any fruit I've never
08:49done it with lemons I was gonna try and caramelize some to put on the top and then I'm just gonna do
08:54the pastry and the filling and whack it in the oven and hope it's delicious for you so we're not
08:57doing celebs now we're doing your kids within the kids but they are my biggest fans or worst
09:03critics of food my youngest Valentine keeps saying mommy I've got some feedback don't cook this on
09:07MasterChef Dawn's been given lemons she's making what she calls a galette galette is really a pie
09:16without a top inside that filo pastry is a mixture of ricotta and cream cheese egg yolk and icing sugar
09:23like a baked cheesecake filling okay that's gonna be flavored with lemon and lemon rind don't know if
09:30this is gonna curdle but she's only got an hour to do it in I've left the pastry a bit long so it's
09:36gone really hard but I think it's gonna be okay it sounds sweet it sounds sticky they are massive
09:43they're just so big sounds like a pretty good pudding okay we're going in spoons spoon Gateshead
09:55born Michelle Heaton has been in pop group Liberty X for over 20 years they've enjoyed multiple top 10
10:03singles and sold over 3 million records worldwide trying to keep as much as the flesh as possible she
10:11now lives in London with her husband and two children got ourselves into quite a bad routine Monday to
10:17Friday I know what I'm cooking everybody same five meals in the week and then we eat out at weekend
10:22it's a bracelet yeah I want to change that life is too short I don't want to be boring anymore I've
10:28never seen anybody peel a pineapple like that before in my life oh no does it work it works she's a
10:34pioneer I want to learn something new and just get my hands dirty I'm making a right mess here aren't I
10:40quite literally Michelle what we cooking today a pineapple crumble and I'm gonna make the crumble with
10:49oats because also a massive part of our family it's flapjacks you know the kids little snacks for
10:55school protein bars your other half's a personal trainer he is his body is his temple there you go
11:01so if I was to serve this up at home we'd probably say no but if I bang this out and I do all right I
11:07will definitely be cooking it when I get home Michelle says she's used to making flapjacks for children and
11:14she's going to adapt the flapjack recipe to make a topping for a crumble you've got a bit of cinnamon
11:19in there lots of sugar but underneath that we've got pineapple in its own juice with sultanas and I
11:25just hope we don't end up with pineapple porridge how long have we got left you've had 15 minutes
11:32everybody 45 minutes left the watcher don't cut my thumb off actor Jamie Lomas is best known for
11:46playing bad boy Warren Fox in Hollyoaks he's been preparing for the competition by cooking for his
11:57fiancee and two daughters there are a few similarities in what I do and cooking in the
12:03kitchen let's give this a little try you know we're always up against it when we're acting nice
12:09but at least if we get the line wrong we'll get to go again whereas here we're not gonna have that
12:14opportunity Jamie you work as an actor going from a script are you quite good at freestyling it well I
12:22did a little bit in the jungle a little bit of cooking when I did I'm a celebrity but everybody's
12:26starving in there so they'll eat anything I would have eaten sand in the jungle I was so hungry so
12:33this is gonna take you back to that a bit we've got rice we've got beans yeah we are but they're gonna
12:37go and a tomato and wine sauce with some garlic and chili like Italian food I love Italian food it's my
12:43favorite let's do this we're gonna have really lovely spicy homemade beans I love this idea I've never
12:53cooked beans before so you know I hope it tastes okay his rice needs to be cooked beautifully but my big
13:01question for Jamie right now how is he gonna make it look smart it's tasting good yeah I think we're
13:07rocking and rolling celebrities you're halfway 30 minutes gone 30 minutes left if you need the
13:14other potato and chill there for a bit 32 year old Chris Hughes grew up on his parents Cotswolds farm
13:22he found fame on Love Island in 2017 and now follows his passion for horses working as a racing pundit I
13:32live on my own I've been single for three years so it's not like I'm cooking for anyone if I'm just
13:38cooking for myself no one can appreciate it apart from me oh my god Jamie you've seen this big kit
13:43it's quite sad really no so I need someone there to kind of show off to in the kitchen I've got the
13:49judges you like a big portion of fish I might cut it in half Chris come on you look hungry me yeah
13:58the first person ever told me I look hungry trim and you look in good shape thank you very much so
14:02I would fill you up it's not gonna help you just get on with it Jesus now we're in business Chris you
14:12grew up on a farm yeah so I'm thinking that you must be an expert on all produce produce yes fish we
14:19didn't have any fish on the farm I did hear once upon a time you can fry haddock in butter and milk
14:26okay so I'm gonna go for that one it's gonna be spectacular and you've been spending a lot
14:30of time around horses horses yeah they're my light spirit animal I love my horses I've ridden like
14:36race horses since I was like eight years old horses never moaned at anything I've ever fed it either
14:40right now I get nervous because this is the main bit do you pan fry milk often no but it will thicken
14:49so it's gonna be no I don't pan fry milk I've never done it if I'm honest no you poke smoke
14:54haddock in milk you pan fry smoked haddock in butter he seems to have the two methods coming
15:00together now we're cooking we're cooking baby but if he cooks it too much that fish will fall to bits
15:05stay calm stay calm we've got peas which he's gonna crush up mate you're frigging out exhausted
15:13then he's putting mint inside them and he's cooking chips get that oh you can see Chris is
15:20relying upon confidence but it will under control he's doing what I can recall winging it perfect
15:27celebrities we have 15 minutes soul and R&B legend Jackie Graham has been entertaining crowds for over
15:3740 years she holds the record as the first British black solo artist to have six consecutive top 20 hits
15:45and loves to cook the homely style Caribbean food of her Jamaican heritage Jackie you've been married
15:56nearly 50 years yes that's right that's a long time to have the same man in your house but we went to
16:03school together just down the road from here oh so that's how we yeah brought up by my grandmother
16:08in Hansworth here Tony was a part of that I was into listening and cuisine from a young age you're a
16:13local Birmingham girl right so did you learn to cook from my grandmother yeah and she was known in
16:18hand with for cooking our Friday and Saturday she used to sell putties she would have a basket and then
16:23people come to the house and buy you got those recipes up your sleeve I have but it doesn't taste
16:27anything like hers the chicken livers smell great I'm gonna put up some chili I'm gonna put some a
16:36tad of curry powder on it the peppers are starting to go up my nose now and then we're getting lots of
16:44vegetables got potatoes and carrots and cauliflower and she's boiling them but they're not spiced or
16:49anything there's no butter on them I would have done something else I've got no time now to put it in
16:54the oven I want to be able to taste that West Indian influence in Jackie's cooking something
16:59really making it punch you oh sugar I'm gonna need it with all those bland vegetables doing this
17:05MasterChef competition is taking me back really to my roots I'm just gonna now try and season to taste
17:11yeah my granny always had fresh produce no tin stuff yeah it's back to basics and that's what I need to go
17:18back to is it gonna be your grandma's influences in this baby girl I don't know what this is gonna
17:25taste like I have to tell you three minutes everybody oh my god they are massive but I'm a feeder
17:33oh god look at that falling at the last fence oh wow gotcha gotcha gotcha gotcha time flies when
17:48you're having fun oh this isn't my forte puddings but might scoff it if I put it with my head it's
17:55good you ready shall I try oh look at you chips looking good nice color though golden 90 seconds
18:12everyone just 90 seconds oh heaven's a ball hides a multitude of sins there's 80,000 out at Wembley
18:23waiting for you to turn up quick get on the plate gorgeous celebrities that is it your time is up
18:33it's intense well done everyone Chris bring that smile up here first to face the judges is Love
18:48Island star Chris hello hello whose pan fried his ingredient of smoked haddock in milk and butter and
18:56served it with chips and minty mushy peas smoked haddock that is beautifully cooked the chips crispy soft in
19:11the middle and delicious first time making mushy peas yeah he's clearly trying to get around a northern
19:18woman I enjoyed them very well it's great peas yeah thank you crispy chips well seasoned fluffy on the
19:25inside bingo good job smoked haddock nicely cooked good crack of pepper around the outside the mushy peas
19:32they just need a bit more moisture in there the whole thing is screaming out for a sauce but I'm really
19:39pleased with what you've done great thanks oh lovely god feel the top of the world that's great I feel
19:50relieved more than anything I think just getting the first dish out of the way and obviously then having
19:55the comments kind of gives you a bit of reassurance that you're not a complete idiot when it comes to
20:01cooking the chips did look the best the chips looks amazing next up is soul diva Jackie how you doing
20:12all right my darling she served chicken livers spiced with chili and curry powder with bacon onion tomatoes
20:20and mushrooms and boiled vegetables your chicken livers are cooked really nicely there's still a little
20:28river of pink running through them there's a little bit of that Caribbean soul in there a little bit of
20:33spice on the back of the throat that's great and then the veg blend yeah a bit bland I hear you
20:39considering you've never cooked with chicken livers before you've done that beautifully you served veg
20:47with no salt or no butter a little bit of seasoning I'd probably have eaten the whole plate my nerves
20:54getting a bit of me sorry that was nerve-wracking really because you know somebody else is going to
21:06be tasting you know your concoction I call it that they said I was doing all right I was doing all right
21:14bless the hearts actor Jamie has served his butter beans in a tomato garlic and chili sauce with basil and
21:27cream and basmati rice love your presentation
21:31that is a very good butter bean stew creamy garlicky sweet tomatoey sauce mediterranean flavors beautiful color and beautifully plated up it's delicious thank you
21:50thank you I've got beans cooked really beautifully in a pasta sauce rich with lots of basil lovely
21:56creamy flavors that come with sunshine in Italy rice is cooked beautifully it's really very very good
22:03I'm absolutely over the moon well done that was really good just looking forward to the next one now and hopefully they'll get the same feedback but we'll see
22:23next is broadcaster dawn is it big enough for you grace she's used her lemons to make a lemon galette a phyllo pastry pie filled with lemon infused cream cheese and ricotta topped with caramelized lemons and flaked almonds
22:44without a recipe it's very clever really lovely crispy phyllo tart with that rich ricotta creamy filling with lovely bits of lemon zest which is quite fragrant these discs of cooked lemon which are sharp and bitter like lemon marmalade I love
23:05I think that I think that's fantastic massive but fantastic
23:12it's lemon in so many levels the ricotta absolutely delicious to put those lemons across the top giving it that real sour sweet kick is just inspired and lemon is completely the star of the show here it's really really impressive
23:32I'm feeling really good
23:39I'm feeling really good it was the most unsophisticated dollop of dessert I think I've ever seen but I think I got away with it because it tasted good
23:49finally it's pop star Michelle
23:53hello
23:54hello
23:55she's caramelized her pineapple and served it with an oaten raisin crumble and a side of whipped cream flavored with pineapple juice
24:08slightly sharp and sour pineapple sweet raisins in there and you've got a really good amount of pineapple in that cream I love that your oats across the top will come almost like a cake top
24:17okay quite solid but the cream with it together it's good
24:24it isn't really a crumble but if you think about it as a lovely big pineapple flapjack you've literally just invented a new pudding that I'm going to be there for every single time
24:34thanks guys
24:35thanks guys
24:37well done
24:39ah
24:40I'm feeling relieved
24:42well done
24:43you did amazing
24:44brilliant
24:45I'm happy with what I've created
24:47obviously I created a flapjack without realising it
24:50that was close
24:51oh god
24:54day one
24:55task one
24:56done
24:57and no casualties
24:58that's brilliant
24:59hopefully you feel happier now
25:03than when you walked in
25:05calmer
25:06yeah
25:07breathe now
25:08but
25:09what comes up next
25:11may or may not be
25:13more palatable
25:14we'll see you soon
25:16thank you
25:20oh my goodness
25:22oh my gosh
25:23that was electrifying
25:24oh my gosh
25:25I feel like I've just been to the gym
25:27I couldn't find the rice for about 10 minutes
25:30I was like going
25:31where's the rice?
25:32where's the rice?
25:33where's the rice?
25:36I'm so excited by that round
25:38some very confident people
25:40who right away made something delicious
25:43I've got to say I think we've got some real talent
25:45I tell you who I'm really excited about
25:47Michelle
25:48tasty pineapple crumble
25:50not quite a crumble
25:51butter
25:52sugar
25:53sweet things
25:54I'm excited
25:55Jackie's livers were great
25:58spicy livers cooked nicely
26:00the rest of it wasn't quite there
26:02boiled vegetables with no seasoning
26:05it was peculiar
26:06Jamie took beans and rice
26:08and made it look fantastic
26:09and it tasted great
26:10I love vegetarian food
26:12and that was a top quality dish
26:14Chris is a funny fish
26:16quite literally
26:17he seems to just take it all in his stride
26:21we got smoked had it
26:22which was cooked all the way through
26:24great chips
26:25that's not bad in the first round
26:27Dawn was supposed to make dessert for two
26:30she made dessert for 22
26:32but I've got a good feeling with Dawn
26:33she's a capable cook
26:35that ricotta filling lovely and smooth
26:38I thought it was great dessert
26:39we now know a little bit more about them
26:41we know what sort of cooks they are
26:43but what comes up next is going to test
26:46something completely different
26:48welcome back celebrities
27:04to be truly great cook
27:07you need to have a great palate
27:09we want to know
27:11how many ingredients
27:13you can identify
27:14in a game that we're calling
27:16the palate test
27:20palettes is obviously taste
27:21feel like I've got good taste buds
27:23so hopefully
27:24I can pull through
27:26in front of us here
27:27are 25 different ingredients
27:30cut into cubes
27:31and we're going to ask you
27:33to taste them
27:34and correctly identify each ingredient
27:36there are fruits
27:38vegetables
27:39dairy produce
27:40meats
27:41fish
27:42you need to trust
27:43your senses
27:44should you
27:45identify incorrectly
27:47you are eliminated
27:48from the challenge
27:50I'm just looking at all
27:51thinking
27:52I want that one
27:53I don't want that one
27:54these cubes
27:55go from easy
27:56to hard
27:57the longer you stay
27:58in the game
27:59the harder
28:00these cubes will become
28:01the winner of the challenge
28:03will get themselves
28:04an advantage
28:05in the next round
28:06they'll receive
28:07ten minutes extra
28:08cooking time
28:09that ten minutes
28:11is going to be invaluable
28:12to me
28:13I'm desperate for it
28:15to make sure
28:16that you rely
28:17mainly on your palate
28:18we're going to be
28:19playing this game
28:20oh he was above
28:22blindfolded
28:23scared of the dark
28:25thank you
28:26I'm very sorry about
28:27your beautiful celebrity hair
28:29when I put the blindfold on
28:31I was trying to find a crack
28:33and there was just nothing there
28:35it was just complete blackness
28:37I feel like identifying food and flavours
28:40is something that I'd be pretty good at
28:42Chris
28:46thank you
28:47I feel like I could win this
28:49god it's very sharp
28:50that's the tile darling
28:51it's a banana
28:56yeah absolutely
28:57Chris you're still in the game
28:59thank you
29:00oh wow
29:01feeling a little bit anxious
29:03a little bit nervous
29:04I've got no idea what's coming next
29:06what's it feel like Jamie
29:07like a bit of cheese
29:08maybe
29:09smell it and taste it
29:10it's egg
29:13congratulations
29:14you're in the game
29:15cheers mate
29:17it's in front of you
29:22it's got a bounce
29:24okay
29:25this cube I pick it up
29:27and I pretty much know straight away it
29:29mango
29:30is that your answer
29:31I chop mango most mornings for my kids
29:34and I eat it a lot
29:35I think so mango
29:37well done
29:38nice
29:39Jackie
29:41yes baby
29:42it smells like a pickle of some sort
29:44now I've got the blindfold on
29:46the flavours explode a little bit more
29:48it's not a gherkin or something
29:51yeah
29:52and it's not as sharp as a
29:54oh go on then I'll go for that
29:56congratulations you're in the game
29:57oh yes
29:58oh bless
29:59it's not as easy as you think
30:01Michelle you've had a long wait
30:04this cube in front of me
30:07it feels really fleshy
30:08it feels quite soggy like a fruit
30:10okay
30:11initial thoughts
30:13oh it's a grapefruit
30:14but it's not as tangy as grapefruit
30:16is it just orange
30:17congratulations
30:18oh
30:19good shout
30:20wow well done
30:21oh that was close
30:23congratulations all five of you
30:24but it's now going to get a little bit harder
30:28Chris
30:29thank you
30:30fishy
30:31yeah it's gotta be fish I think
30:33I don't know what the hell I'm eating
30:35no it's not it's cheese
30:36I can't tell if it's fish or cheese
30:38I don't really know much more than mozzarella and cheddar
30:42it's not brie is it
30:44yeah it's definitely brie
30:45please remove your blindfold
30:47oh
30:49oh my god it's mozzarella
30:50oh my god
30:51said it
30:52said it
30:53I forgot what I said
30:54Chris you're leaving us
30:56see ya
30:57bye mate
30:58bye
30:59bye
31:00I honestly can't believe it
31:01mozzarella
31:02who eats raw mozzarella
31:03Jamie
31:05so cube number two
31:07I'm quite confident
31:09is it something you'd eat normally
31:10I think it's beef
31:11that was actually a piece of steak
31:13no wonder you enjoyed it
31:15thank you
31:16brilliant well done
31:17fill in the game
31:20Dawn
31:21thank you
31:24it's in the pecorino
31:25what is that what it's called family
31:26the who
31:27I know that it's a hard cheese
31:28but I also know there's a few different kinds of those cheeses
31:31Parmesan-y world
31:33it's Parmesan
31:34Parmesan
31:35directly identified
31:36great
31:37congratulations
31:38thank you
31:41so cube number two
31:42oh
31:44what the heck is the food
31:46my instincts have kicked in
31:48I'm gonna say melon darling
31:50I've got this
31:51you are absolutely right
31:52oh
31:53well done
31:54well done
31:55do you want to finish it
31:56oh yes please
31:57I couldn't believe it
31:59this cube is heavy
32:03it's sticky
32:04it's quite dense
32:05either fig or date
32:07I think I'm gonna go with my goat
32:09I'm gonna go with my goat
32:10I'm gonna go with dates
32:11congratulations
32:12oh
32:13well done
32:14that was hard
32:15you've all survived another round
32:18should we make it harder
32:19I think we should
32:20let's rest it up a bit shall we
32:22Jamie
32:23cube number three
32:25it feels rubbery
32:27smells like cheese
32:28that's mushroom
32:31Jamie you're a bit good at this
32:34I think I might win this
32:38Dawn in front of you
32:42it's cakey
32:43it's like a kind of cupcake-y cake
32:45is it just a sponge cake
32:47Dawn
32:48yeah
32:49you're still in the game
32:50ah
32:51great
32:52Jackie
32:53how does that feel
32:55ooh
32:56that is really squashy
32:57I bite into it
32:59it's sweet
33:00mmm
33:01like a marshmallow
33:02mmm
33:03it is
33:04oh it is
33:05yeah
33:06oh thank you very much
33:07well done
33:08I got that right too
33:12I mean it's a smoked fish
33:13is it trout
33:15is it sea bass
33:16is it something else
33:17trust your gut
33:20smoked salmon
33:21congratulations
33:22you're still in the game
33:23oh well done
33:24wow
33:26Jamie
33:27so cube number four
33:28smells and tastes quite bland
33:30I can't think of what it is
33:32I think you've eaten it before
33:33oh
33:34it's a carrot
33:35please take off your blind
33:36oh no
33:37oh
33:38that is
33:39a radish
33:40I knew you weren't going to win
33:42I knew you
33:43I thought it was a carrot
33:44it was a radish
33:45are you still eating it
33:46yeah
33:47I would have really liked to have that extra 10 minutes
33:50there's three left
33:51there's three left
33:52but give everyone else a chance
33:53oh
33:54me
33:55go on
33:56thank you
33:57I feel that there's a rind
33:59but the lack of smell kind of throws me
34:02I think that is a soft cheese with a rind on it
34:04so I'm going to go with the brie
34:06so I confidently say brie
34:08and in my head I'm thinking he's going to say no it's camembert
34:11it's brie
34:12ah
34:15cube number four is quite soft
34:21what's it taste like?
34:22I don't know what this is chick
34:23for the life of me
34:24I can't tell you what it is
34:27I honestly don't know darling
34:29Jackie
34:30yes baby
34:31take off your blindfold
34:32oh my gosh
34:34papaya
34:35oh
34:36I
34:37thanks so much Jackie
34:38you're leaving us
34:39good one girls
34:40I'm back
34:42I did quite well in that challenge
34:44I must admit I didn't expect to get that far
34:46then there were two
34:48in this round so far
34:50Dawn has got a correct answer
34:52Michelle
34:53right now
34:54a wrong answer could mean that you are eliminated from the game
34:56okay
34:57oh
35:00that's doesn't smell but it is
35:02it's crunchy
35:03I can tell the seeds they're
35:06kind of bland
35:07if Michelle gets this one wrong then I've got that extra minutes
35:11dragon fruit
35:12I need to win this
35:14the correct answer is fig
35:16oh no
35:18take your blindfold off
35:21Dawn congratulations
35:24thank you
35:25well done darling
35:26thank you
35:27you are our winner
35:28and that does mean that you will get 10 minutes extra cooking time in the next challenge
35:33fabulous
35:34I feel great
35:35I feel relieved because I was very stressed and I'm just so grateful that I've just got an extra 10 minutes
35:40you were genuinely sad as everybody else got knocked out
35:43I hate people losing
35:44this is a competition
35:45no
35:46to go far you're really going to have to get more
35:48yeah
35:49of a killer instinct towards the other celebrities
35:51okay
35:52I hope you lose
35:53welcome back to the MasterChef Kitchen
36:16as you can see we've opened up the street food market
36:20we want what you would serve whether it be from a food truck or be it from a
36:25store it's got to have a sense of fun that's what it's all about an amazing
36:31street food store lives and dies by repeat customers so it has to be
36:37something that if you bought it once you'd have to go back Dawn you have ten
36:42minutes extra cooking time ladies and gentlemen one hour two portions of your
36:47dish the street food market it's open for business let's cook
37:02I was probably the only 46 year old woman alone in the hotel room last night
37:06watching endless videos of how to fill it of lemon salt I love food trucks this is
37:12harder than it looks on the videos they really excite me and I love how naughty
37:17they are yes yes it's so satisfying I think it's this new genre that has
37:22become really exciting and I love it I got it off
37:26whoa Dawn you don't just go to festivals when your friend passed away Caroline
37:33Flack you decided to run your own festival we did it in 2022 for the first
37:39time just to honor her life and celebrate her and now we're four years this year
37:43going strong it's the food an important part it's a huge part of it you know
37:47there's nothing worse than going to a festival and food's not good so there's
37:51food trucks all the way around flax dog and it's amazing so you've got first-hand
37:55experience of organizing a festival oh Dawn the bars just gone this is brilliant
38:02we're obviously now expecting the world I've just thought about people who have
38:07been partying all night what is it that they want it's the easiest most
38:11indulgent mac and cheese with fried fish on top and lashings of hot spicy honey I'm a
38:18massive macaroni cheese fan well good I can eat vats of it oh good well you're
38:23about to perfect she's making her idea of an LA mac and cheese having lived in
38:32America for a long time I love the fluorescent mac and cheese that you get
38:35there so I put some turmeric in it to make it neon which is quite fun we've
38:41got a piece of fried fish the batter around the outside flavoured with
38:45champagne with lashings of hot honey champagne batter is my little nod to
38:52Hollywood absolutely wild never seen it before on a menu however did you understand
39:00the brief yes what I walked that food truck yes would I perhaps see this recipe
39:05being ripped off in five years time by all the street trucks yes it looks doing
39:09well
39:11time flies in the street food market 20 minutes gone okay okay let's rock and
39:16roll
39:20right think on your feet Chris very confident pull this off today I'm going in
39:26there we've good self-esteem from what I've achieved so far in the MasterChef
39:29competition so full of confidence full of beans as they say Chris what are you
39:36doing here tacos beef tacos what makes a great taco when you take a bite on you
39:42kind of want the juices to drip down your chin how are you making the taco shells
39:47uh wow to be honest I'll pay so much effort into the actual flavor of the food right so with a taco
39:54shallow for less not waste time did you start your life in sales I don't know what I do I just float
39:59through life I think I love your confidence do me a favor yeah pack this full of flavor because
40:04that's what it's all about in this round yeah you can be as naughty as you like perfect I'm gonna be very
40:09naughty Chris is making for us tacos lovely but he's not making the taco shell beef mince cooked
40:18down with lots and lots of spices yeah look at that that's what I wanted try a bit of this mmm
40:25that flavor on it good milk man he's making us a guacamole whoa the avocado lovely creamy and
40:31slippery with a nice bit of sharpness from lime in there yeah that's magic oh the salsa little bits of
40:38tomato bite of red onion lots of coriander look at that don't we but can his charm getting through
40:45because the food right now seems to me to be quite simple simplicity is underrated in life
40:50you're halfway 30 minutes till your food truck opens the doors I get nervous when I'm cooking for
41:00other people because I'm thinking you know I hope they're gonna enjoy I'm trying to impress John and
41:05Grace but I don't know if I'm there yet oh okay but now I'm getting my bearings and stuff it's gonna
41:12be awesome I'm having a whale of a time Jackie you've already told us the story about your
41:21grandmother around Birmingham selling her patties yeah yeah really that's this original food truck
41:26isn't it yeah can you tell us what you're gonna be serving from your food truck a jerk chicken burger
41:31with some salsa and some fry planting so the flavors of the Caribbean mm-hmm oh look at that smile on your
41:37face I just saw the Sun glowing can you feel it when you talk about the Caribbean like that oh yeah I
41:41can feel the heat darling what are you gonna call your food truck miss Mary's kitchen in honor of my
41:47grandmother I love the smile I love the enthusiasm I can hear the music I did look at this going to
41:53Barbados right now the kitchen is full of the smells of jerk chicken and I love that smell for me good
42:03jerk chicken has got to have a confident and judicious use of scotch bonnet mmm it has to be in there
42:11slightly knocking your socks off yeah I think it's getting there now I hope it's gonna be tasty slices of
42:19plantain fried till they go slightly crispy oh dear oops okay I haven't had enough time and it's still
42:30hard will be both tasteless just not very appetizing oh sugar plantain that's had a bit of love but soft
42:39and yielding and brown I could eat a trough of it I think I'm cool the time is ticking down the
42:48terrifying manner I'm having the best time at home I'm running around after the kids making
42:57whatever we can scramble together but to actually have like an hour in an environment where you can
43:01cook and create is so different but I'm really enjoying it Michelle what will you be selling from
43:09your food truck I'm making a halloumi burger gonna make a rub with paprika salt and pepper and a little
43:16bit of brown sugar and I put some brown sugar on the sweet potato wedges and I'm made I only with
43:21mustard honey as well obviously you've performed all around the world what happens when you come
43:27off stage you're in that natural high so foods probably not the first thing that you think about
43:31it's usually just a drive-through you know that's what you know life on the roads like we're getting a
43:39halloumi burger she's marinating halloumi cheese from Greece with lots of spices fantastic it's quite
43:45a kick oh my god but when it's cooked you can also get a lovely crust on the outside good good good good
43:51good sweet potatoes can be heaven they're a sweet starchy carb anyway with a bit of love and a bit of
43:57sugar they can really fly like what's next garlic she's got whole grain mustard and a whole bulb of
44:05roasted garlic to make her own dressing you know it tastes good and then you add more just because and
44:10then ruin it that's exactly where I'm at right now but Michelle seems to be putting soft brown sugar
44:15everywhere that's a bit of a concern because it's all gonna be very very sweet my potatoes are soggy they
44:23are not crisping so I'm gonna put them in the grill for like five minutes at the end and just hope the
44:29best how long we got left keep on pushing everybody you got just over 20 minutes I just remember Dawn's
44:36got an extra 10 minutes cooking time these are my friends John yeah no anymore all right so the master
44:48chef kitchen so far it's been very good to me got some really positive comments yeah I'm just hoping
44:55that I've not peaked too soon what are you gonna cook for us Jamie I'm a big fan of ham and cheese
45:01crickets but my daughter eats lots of chorizo so I thought I'm gonna put my own spin on it and I'm
45:06gonna put chorizo and cheese crickets with a honey and chili dip wonderful tell me about the food truck my
45:13food truck would be parked outside Old Trafford it would be serving all the Man United fans before
45:19they go into the game does it have a name in honor of David Beckham I'm gonna call them Lomas's legendary
45:25golden balls I love that feeling of Saturday going to a match that passion is what we need in this game
45:34right what am I doing we are being promised chorizo and cheese croquettes I've got loads
45:40to do that he's making a bechamel first a thick white sauce laden with cheese and in that he's
45:46gonna put pre-cooked chorizo it's gonna be really cold before he'll be able to mold it but when it's
45:52fried and it heats up again it should be oozy inside oh that's good mate you know your way around the
45:58kitchen when I was growing up I lived in Spain from when I was 12 to when I was 15 and I used
46:06to have tapas all the time a good croquette lives by its crunch this is breadcrumbs but I've put
46:14parmesan in it as well to just give it a bit more cheesy flavor really good but too much crust on the
46:19croquette it becomes like trying to eat a cricket ball they're gonna need frying we don't want that we
46:25want something lovely and soft and crispy okay here we go okay so that's eight minutes
46:32is the mac and cheese perfection it is nice and fluorescent I've been to Mexico once upon a time
46:47hopefully I want to take the chefs to Mexico as well you look up to me okay don't you get 10 minutes
46:58more you're gonna need it I'm not sure I will at the moment oh no I actually can't believe it then my
47:10soup potato fries I could do with the 10 minutes more I've burnt my soup potato gift it I'm sorry
47:15but you can't just a mean plan is quickly fight some cubes to hope for the best I'm absolutely gutted
47:24oh god that ain't too shabby let me tell you
47:3030 seconds left everybody finishing touches
47:37oh god I'm done I didn't need a 10 minutes sorry I could have really done with that
47:46time's up everybody all done looks like a mac and cheese bomb went off
47:53Chris come on
47:58for his street food dish Chris has served spicy mince beef tacos with tomatoes jalapenos and cheese and on
48:11the side guacamole a tomato salsa and sour cream you hit the brief with street food this looks like a
48:19colorful array of food in front of me in there is everything you want with a taco beef which is not
48:29in any way too wet a good amount of spice coming from those jalapeno peppers sharpens the sour cream and
48:35your guacamole with chili flakes the beef itself I feel is under seasoned give it some welly give it
48:42some heat I mean there's not a huge amount of skill on show Chris maybe just challenge yourself a bit
48:48more yeah I do love your salsa it's vibrant it has a kick however you haven't really done anything with
48:56the mince yeah it really is almost just hot mince we need to think more about the details it's good
49:03I feel alright I knew I could have done a bit more with the mince all good but here we are it wasn't
49:18too bad wasn't too bad dawn has served American style mac and cheese with pan-fried place in a
49:29champagne batter and a chili honey drizzle you're not a fan of a petite portion are you no absolutely
49:36not I mean this presently I think weighs around about a kilo and a half I think you've been raving
49:42all night at a festival I'll just be delighted with that your batter perhaps could be lighter and yet
49:51what I love is that you can taste that champagne the fish delicious soft beautifully judged I love the
50:00honey it really elevates it the mac and cheese you've added mustard there you can still taste the mustard
50:07it's a strange combo it won't be for everybody but I love that oh thanks the mac and cheese I like the
50:16fact that it's got a whack of mustard in there the richness of that creamy cheesy sauce goes really
50:22nicely with your chili honey your fish was cooked really really well the bats are slightly soggy you're
50:28demonstrating skill here though dawn I like it you took a whole fish you filled it you're not shy of
50:33hard work it's a very good mac and cheese I feel good my batter could have been crispier but the
50:45flavors were great and it's a new concept that maybe I'll see in a food truck and glassery they're gonna
50:50steal my idea I'll be like boy trademarked they put champagne yeah oh my gosh Jackie miss Mary's is
51:02open oh Jackie my turn go on Jackie hello hello darling inspired by her grandmother Mary Jackie has
51:12served a jerk chicken burger with fried plantain and a mango onion and tomato salsa
51:19there's no doubt that miss Mary is present here with the burger I love the marinade a real smoky heat
51:36that begins to build the chicken breast it's very thick I would have been half tempted to just slice
51:44it enough you know I was thinking of that I like your salsa I think that's good maybe a bit more
51:51vinegar make it a bit sharper we got plantain one size nice and golden brown the other side unfortunately
51:57has caught but I can taste the influences that's for sure and your love of the Caribbean
52:03my baby girl my granny you know she would have said you could have done better but do you do it's
52:15everything all right next time she said she would have said next time you do all right next time
52:21put a little regga in the heat is on this heater Michelle has served a paprika and sugar glazed halloumi
52:37burger with a sweet chili jam sweet potato with Cajun spice and brown sugar and an aioli mustard and lime
52:45sauce you had a bit of a disaster I had a massive one and you picked yourself up and you went and
52:51sorted it out yeah that's what my chef's all about Michelle good on you the halloumi cooked really
53:00nicely and sweet honey with that chalky salty cheese is really really lovely your fries you rescue them
53:06but you've added sugar to that and then we have got a brioche bun which is sweet it's on the edge of too
53:13sweet okay you've almost made a lovely pudding however I've got such a sweet tooth I enjoyed it
53:29I'm feeling okay considering I had a massive disaster it's amazing I was about to cry but I didn't because I
53:40usually do and I just ploughed on and I'm really really happy that I did because I learned something
53:46about myself Jamie Jamie's food truck dish is croquettes filled with a Gruyere cheese bechamel and chorizo with a
54:02chili and honey dip I gotta say I think it looks great thank you great croquettes you've got a really
54:13lovely crisp outside but inside it's this wonderful flavor chorizo which is smoky with paprika rich with
54:20pork and a really lovely bit of cheese the chili sauce I like the amount of chili flakes in there Jamie I've
54:26got no complaints I like them a lot thank you very much indeed they're so crisp the mix that you've
54:34made inside them really delicious yes they are cheesy but you can taste the chorizo really Moorish you've
54:42already went up a notch in cooking and I can see you changing in front of me it's amazing well done
54:49I'm feeling pretty on top of the world really I got some really good feedback that was probably my best
55:04round yet so who knows I might end up opening a food truck outside Old Trafford you've lasted through
55:13three incredibly difficult tasks and you've made wonderful friends with each other but good things
55:20can't go on forever soon one of you will be going home thank you very much indeed we'll see you again
55:27soon thank you thank you thank you thank you these five come a really long way since they first walked in
55:36a massive kitchen and actually I think we've got some really good cooks Chris is an interesting one
55:42clearly a calm person confident the thing is right now is does he have the skill Jackie's food is vibrant
55:51and fun we're perfectly cooked chicken breast with that jerk sauce around the outside of it Jackie now
55:56needs a little bit of finesse I need your recipe your recipe your recipe your recipe I find Michelle
56:04fascinating because she came in here with no confidence but she's now starting to believe
56:09in herself Michelle seems to be on a journey what you do for my recipe put the grill on really high
56:16Dawn is one of my frontrunners right now she's clearly one of the most confident cooks in this
56:25kitchen but the food that she's cooked for us so far is enormous I would like to see a little bit of
56:32finesse Jamie's croquettes were great crispy on the outside smoky paprika rich pork I think you nailed
56:38it that was such a difficult thing to do he's really coming to his own so is anyone going to open a fruit
56:45truck there the competition right now it's all to play for they have to just keep on going keep on fighting
56:54every time I think I know who the front runner is it all changes I love this guy next time the five
57:04celebrities are back don't get my chins in it my master chins and the pressure intensifies as the
57:11celebrities take on the recipes of online sensation and queen of potatoes Poppy O'Toole here we go showtime
57:20get one out just see if it's crispy let's go oh heaven's a ball oh it tastes really good
57:27before battling my cream for a place for sure in the quarterfinal I think it's delicious
57:35you've completely smashed that out of the park
57:39so
57:47you
57:50you
58:01Transcription by CastingWords
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