Celebrity Masterchef - Season 20 Episode 05
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00:00...teki on the challenge to become Masterchef champion.
00:05I'm learning big time.
00:07And I'm loving every minute.
00:10I'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.
00:19As they face two more daunting challenges.
00:22And battle it out.
00:24For sure.
00:25To keep their place in the competition.
00:27Here we go, it's showtime.
00:29I'm here to last. I'm in this MasterChef competition till the end.
00:34The challenge has given you this electrifying buzz, and now I really want to win.
00:40I'm all guns blazing today. Bring it on.
00:43We've seen our celebs cook a few times, and now the heat is on.
00:47This is about to get so much tougher.
00:59Welcome back, celebrities.
01:15We 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, and we only have four quarterfinal places.
01:31But first, the best way to become a great cook, of course, is to learn.
01:36So we have invited in a special guest.
01:39Somebody who, over the last five years, has completely understood the power of modern media,
01:45and now has recipes that have been viewed by over one billion people worldwide.
01:53Please welcome Poppy O'Toole.
01:58Hi!
01:59Hi, guys!
02:02Michelin-trained chef Poppy O'Toole shot to fame in 2020
02:07when her highly engaging food recipes went viral.
02:11She 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, which was amazing,
02:23and then 2020, the pandemic hit, and the hospitality was completely shut down.
02:29I was back at home with my mum and dad and 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,
02:44I was the potato person.
02:47Everyone loves the potato recipe.
02:49It's been the centre of, I think, how I've managed to get such a big following online.
02:56I love being called the potato queen.
02:58I will be your ruler of potatoes.
03:02Poppy, welcome.
03:04What have you got to tell these lovely celebs?
03:06So, the recipes in front of you today are some of my favourites.
03:10They 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.
03:18You have one and a half hours.
03:19Oh.
03:20Stay confident.
03:22You can do this.
03:23Let's cook.
03:31There 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.
03:40There's a method to a madness, right?
03:41I'm just going to trust the process.
03:46Hopefully, they thrive in pressure and don't crumble.
03:50Oh, God, don't get my chins in it.
03:52My master chins.
03:54Don O'Porter, author, TV presenter,
03:58and we are finding a very, very strong, instinctive cook.
04:02She really likes opulence.
04:05It's big.
04:06She's a feeder.
04:07I think that's fantastic.
04:09Massive, but fantastic.
04:11Thank you.
04:12All we want from Dawn now is a bit of finesse.
04:15I 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 Maris piper, very thinly sliced into matchsticks.
04:27Dawn has been tasked with cooking one of Poppy's plant-based recipes.
04:31We've got an onion and potato hash.
04:35It's a crucial part to the dish.
04:36Loosely based on a hash brown, loosely based on an onion bhaji.
04:40What else goes in here?
04:42Followed by charred spring onions, sweet and sour onions,
04:46and a cheese sauce, which is actually made out of cashew nuts.
04:51It'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 it,
05:00because I am a garlic queen.
05:03That mixture is mustard, miso paste,
05:05and then corn flour, which will make a paste,
05:08so the whole thing will bind together.
05:10If that mixture isn't put together properly,
05:12it could fall apart when it's fried.
05:16Dawn, 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, OK, that's my challenge.
05:47Well, good luck.
05:48Thanks, Grace.
05:48Thanks, Bobby.
05:53I have no idea.
05:55I'm just kind of winging it.
05:59Jamie Lomas, soap star, are known to be the villain,
06:03but he's definitely not a villain in the master's kitchen.
06:06He started this competition as a complete novice,
06:09but he's trying as hard as he possibly can.
06:11Weren't Jamie's croquettes outstanding?
06:13They're so crisp, really moorish.
06:18It's amazing.
06:19Well done.
06:22Jamie 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.
06:33Pommes noisettes are probably one of the most underrated ways
06:36to eat potatoes in the whole world.
06:39You melon ball a potato,
06:41make an indent first with the whole kind of circle.
06:44Yeah.
06:45And then kind of twist and scoop at the same time.
06:50OK.
06:50OK.
06:51And then you parboil them and cook them down
06:53in delicious brown butter.
06:56So they get this nutty caramelisation,
06:59lovely little balls of joy.
07:02We've also got a Roscoff onion,
07:04which has been caramelised,
07:06crispy shallots,
07:07hispy cabbage with stilton.
07:09There'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.
07:20Jamie, how are you feeling?
07:21I'm just a little bit nervous.
07:23I'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.
07:31OK.
07:31But just make sure we've got a nice cooked,
07:33rested steak...
07:34OK.
07:34..and nice caramelised balls.
07:38That recipe's flummoxed.
07:40I think it has.
07:42I think the instruction of it
07:44is 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, it's a potato,
07:51he would breathe a little bit.
07:54This is all I learned in Cope Darlene's self.
07:57Jackie Graham, R&B legend of the 1980s.
08:00She grew up in a Caribbean family
08:02who loves flavour.
08:05She has proved herself to have a great palate.
08:09But there's also things that don't quite work out.
08:12Your plantain, unfortunately, has caught.
08:17Everything we throw at her,
08:19she takes it on board.
08:20She just needs to calm down
08:22and bring that harmony to the kitchen.
08:27Ingredients that I've never tasted before.
08:29Jackie's recipe is inspired
08:31by one of Poppy's favourite poultry meals.
08:34The chicken dish is loosely based on Hunter's chicken.
08:40It's that barbecue-y sort of flavour.
08:42So we've got pan-roasted chicken breast.
08:44You're going to cook it quite a bit in the pan.
08:46Then you put the chicken into the oven
08:48for ten minutes to cook.
08:49With a chipotle smoky sweet sauce.
08:52What?
08:55It sounds nice.
08:57We've got baby corn covered in cheese.
08:59I'll be using that at home.
09:00And also a potato fondant.
09:03So 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 going to 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.
09:23Do you cook potatoes at home normally?
09:25Yeah.
09:26But 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.
09:42Yes, yes, yes.
09:43That's golden.
09:44She's doing really well with the caramelisation
09:46of the 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.
09:55Don't stress, don't stress.
09:56Chris Hughes, reality star and now racing pundit.
10:00He's confident in the kitchen.
10:04Bingo, good job.
10:05He's got charm, he's got swagger.
10:08He needs to push himself.
10:11There's not a huge amount of skill on show, Chris.
10:13Challenge yourself a bit more.
10:15He knows what he's going to do right now.
10:17He's got to perform.
10:19Chris has a dish that uses one of Poppy's
10:21most loved cooking techniques.
10:23I'm stressed.
10:24This dish is one of my favourites
10:27because I'm a sucker for anything deep-fried.
10:29It's seven-fried pork chops
10:31with a milk-and-butter poached pomme puree.
10:35Pomme puree?
10:36That's the potato.
10:37A pineapple slaw and enjoula mayonnaise.
10:39It just makes my mouth water,
10:43even 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
10:49is based off of a traditional pomme puree,
10:52but it's a different technique.
10:54We're actually going to cook the potatoes
10:55in the milk and the butter
10:56that 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
11:03going all the way through the potato.
11:05So I chop them off just to make it a bit soft?
11:07So they cook quicker.
11:09I don't really cook with potatoes a lot.
11:11If I'm doing, like, sausage and mash,
11:14I'll buy the mash.
11:17Chris has also got to butcher the pork.
11:19Have you ever butchered a piece of pork before?
11:21No, not butchered, no.
11:23He's got to take the bone off,
11:24the 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.
11:31Then the whole thing is fried.
11:34Pork, like, if 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
11:45by saying pom puree.
11:47You are nervous, aren't you, Chris?
11:48Yeah, I am.
11:48Can you tell?
11:49Look at it, I'm shaking.
11:55I'm so excited.
11:56Michelle Heaton from Liberty X.
11:5925 years this woman has been a pop star,
12:02but she can be very, very nervous.
12:04But once she gets into her stride,
12:06some beautiful things are coming out of the kitchen.
12:09I think this is delicious.
12:11And she's resilient.
12:13Oh, no!
12:14Don't want sweet potato fries.
12:15When it all went wrong with those sweet potatoes,
12:17she fought back.
12:20Oh, my God, the pressure.
12:23Michelle 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.
12:33Michelle has got seared cod.
12:35Do you cook fish very often?
12:36I do like fish.
12:37It's usually sashimi.
12:39Right.
12:39So I don't cook sashimi on the same.
12:42With beef fat shoestring fries.
12:44I've cooked chips, but not this.
12:47Brown butter and herb verblanc.
12:49Samphire.
12:50I'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.
12:58I need to do that as well.
12:59Sugar.
12:59Little shoestring fries need to be washed of all their starch.
13:03They're cooked in beef fat.
13:05This is a bit like fish and chips.
13:07Yeah.
13:07So beef fat's a traditional way to cook chips that are chippy.
13:10So we're bringing that to this.
13:11Beef fat has to be the right temperature.
13:14Too 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.
13:25You've got a bit of a task.
13:26Sorry.
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 verblanc, we might have to start again.
13:36OK.
13:37All right, OK.
13:37Let's let...
13:38Oh, no, don't do that.
13:39Thanks, Poppy.
13:39That really helped out.
13:40Wonderful.
13:41Oh, no.
13:41Brilliant.
13:45Celebrities, you are high.
13:46Halfway, halfway gone.
13:50Dawn's potato and onion hash bargy mix made
13:53and ready to be deep-fried at the last minute,
13:56she's now turned her focus to the two onion garnishes.
14:00We've got onion, which has been cooked very, very slowly.
14:03This one's going to be more like golden jam.
14:05Yeah, yeah, yeah.
14:07Alongside 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.
14:14Oh, my God.
14:15That's good.
14:16Yeah, that's good.
14:16I'm happy with that.
14:17Nice and sour.
14:20She also has to make a plant-based cheese sauce
14:23using cashew nuts.
14:26Plant-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.
14:35For 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.
14:48The smell is yum.
14:49The smell is yum.
14:51Jeez, give me a break.
14:54Jamie's feeling the pressure.
14:55His pomme noisette and Roscoff onions are slowly caramelising.
15:02I think they look OK.
15:03Oh, beautiful.
15:05But 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.
15:24No idea, to be honest.
15:25It's a steak pan.
15:27We're looking for the steak to be medium rare.
15:30And 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.
15:38I mean, they look a little bit undercooked to me.
15:40I think, because they're so big,
15:42you could probably throw them in the oven for two or three minutes.
15:45OK.
15:45And then rest them again.
15:47Right. Come on.
15:48Let's get this together now.
15:50I'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.
16:09Another crucial element is the chipotle and honey sauce.
16:13Chipotle, a smoky chilli from Mexico, honey being very floral.
16:18Sweet and sharp and spicy coming together to really enhance the flavor of that chicken.
16:23It makes you want to see.
16:25It just lifts your mouth through.
16:27So it's awesome.
16:28We need to be careful on how much we're going to reduce the sauce down.
16:31There needs to be plenty on each plate because everyone's going to want to drink it.
16:34I've been tasting it and I like what I'm tasting.
16:40We're all right.
16:41We're in a steak arm.
16:42Also making good progress is Chris.
16:45His southern fried pork chops are marinating
16:47and his milk and butter poached pom puree is well underway.
16:50What he's got to be really careful of is it doesn't catch on the bottom of the pot.
16:56Just milk catches on the bottom of pots very, very easily and starts to burn.
17:00I'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, everything 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.
17:27Emergency, Poppy.
17:30Chris has got a bit of a problem at the minute.
17:32He's left the potatoes to cook and because they cook in the butter and the milk,
17:35that milk has caught at the bottom.
17:37Oh.
17:38What I would do is stop stirring it a minute.
17:40I'll take it off the heat.
17:41Take it off the heat and then do your best to get the really massive bits out
17:46and then the rest of it will just pass through.
17:47OK.
17:48I feel like a plasterer.
17:52Right, that, that, that, right.
17:54Michelle is juggling three different elements of her cob dish at once.
17:59Get one out, just see if it's crispy.
18:00OK.
18:01And then also season them with a bit of fine salt when you're done.
18:04Thank you.
18:04OK.
18:06She's been blending up her parsley oil.
18:09No, no, no.
18:10Off.
18:10And attempting her technically challenging sauce.
18:14OK, what do I do?
18:15OK.
18:16Beau Blanc's difficult.
18:17So it's a reduction of white wine and then you are emulsifying butter into it.
18:21If you're not moving it enough, it's not going to emulsify.
18:25If it's not hot enough, it's not going to emulsify.
18:27This is a tricky one to do.
18:28The most I get out of sauces is, like, tomato ketchup, salad cream.
18:35Mix it, you have a burger sauce.
18:36But, yeah, I'm feeling quite good, I think.
18:38So that's 15 minutes left.
18:43Just 15 minutes.
18:47That's good, that's good.
18:4815 minutes is great.
18:49With time running out, all 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...
19:04It's not very ball-y, is it?
19:07..then the whole dish is finished.
19:09Well, I've got three good ones and then two distinctly average ones.
19:14Maybe a little less than average.
19:17Also up against it is Jamie, who's struggling to complete his dish.
19:22I'm going to miss those...
19:23That's all good.
19:25The beef sauce, he's got to make sure he reduces it down properly.
19:29Into that, then goes the cream that's going to be reduced down.
19:33It should coat the back of a spoon.
19:35Wow.
19:37OK.
19:38Jackie, the fondant potatoes are a little bit thicker,
19:41so they're going to take a bit longer to cook.
19:43There's a bit too much resistance.
19:44We're going quite soft.
19:45All right, baby.
19:46OK.
19:47I want to get the pork chops done, make sure they're edible and cooked properly.
19:51They cook so quick, don't they?
19:52They do cook very quick in that.
19:53Really quick.
19:54But the colour, perfect.
19:55Amazing.
19:57I'm getting there.
19:58I'm all right, I'm all right.
19:59Ten minutes left, everybody.
20:04Ten minutes.
20:06It's a bit what makes or breaks us.
20:09Ooh, are we going to get prettyed on?
20:11I don't know yet.
20:12Are we going to get daintyed on?
20:13I still want to chuck the whole lot on the plate.
20:15No, no, no, please don't.
20:15No, no, no, I will.
20:16You've done all this work.
20:18I think this is how it's supposed to be.
20:20Oh, heavens above all.
20:22Just put the cheese on them and that's me, darling.
20:25Here, there we're ready.
20:26Come on, you, you've got to move.
20:27Let's go.
20:28I don't know if it's cooked.
20:29It looks a bit under.
20:31Three minutes to get this all on the plate.
20:36Carefully spoon it onto the plate.
20:38Cascade.
20:39That's a technical term for just pouring.
20:46That's it, time's up.
20:47Well done, everybody, well done.
20:50Oh, I'm going to...
20:51The hour and a half cost like that, but we're here.
20:54We did it.
20:55Poppy taught me well.
20:59Dawn, let's put you out of your agony.
21:02Thank you.
21:07Broadcaster and author Dawn has served Poppy's onion and potato hash bargie
21:12with charred spring onions, sweet and sour onions, and a plant-based cheese sauce made from cashew nuts, miso mustard and yeast powder.
21:22There's a slight discrepancy between the photo and the plate itself, but you are a feeder.
21:29The hash bargie, I've got bits that are perfect, and then there's a little bit that's just slightly underbeaten, kind of just taste the flouriness in it.
21:45Your sweet onions, they're cooked down really nicely.
21:48You get real sweetness coming through, and then you get these really punchy, sour ones, which then complement the really creamy kind of cheese sauce.
21:55I find this dish really delicious myself.
21:58I really love that cashew nut sauce, the flavour in there, mustard and miso, that nutritional yeast to make it really, really cheesy.
22:06Yes, please.
22:07Yeah, it's really good.
22:08The potato bargie, I could see you were struggling with, but sweet onion is just delicious.
22:15Yes, there are errors, but in getting the plant-based recipe, I think people sometimes think that that might have been the easy ride.
22:22It certainly was not.
22:27I'm feeling good.
22:28I'm upset about the inside of my bargie, but I didn't burn it, so it's good.
22:33I'm happy, I really am.
22:35Actor Jamie has cooked Poppy's ribeye steak, served with potato noisette, hispy cabbage dressed in Stilton cheese, caramelised Roscoff onion, and a creamy beef and brandy sauce.
22:52It looks great, it looks like a proper steak dish.
22:55We are missing the crispy shallots, but you've managed to achieve the majority of it.
23:00Yeah.
23:00My steak is cooked really well, lovely and medium rare.
23:08The potatoes, you manage to get the caramelisation on there, the garlic comes through, the nuttiness of the butter, and they're cooked really well, so it's really good.
23:18Jamie, I watched you go to hell and back with this recipe.
23:23I'm still there.
23:23The onion, outstanding.
23:27It's soft and squishy, but caramelised on the top.
23:31This brandy, creamy sauce, delicious.
23:35This is a proper Sunday dinner, and I'm in.
23:39My favourite bit of the whole lot is this cabbage.
23:43Cabbage and blue cheese, there's a revelation.
23:45I love that, especially with that sweet onion falling apart like a flower.
23:50Good job, Jamie.
23:52Huge amount of work.
23:55I'm feeling relieved that that challenge is over.
23:59It was a tough one, that one.
24:01But they seem to really enjoy it.
24:04You know, that's always a good sign.
24:05Inspired by Poppy's favourite chicken dish, soul and R&B singer Jackie has cooked pan-roasted chicken supreme in a honey, miso and chipotle sauce,
24:19served with a fondant potato, and baby sweet corn glazed in maple syrup, covered in grated Parmesan cheese.
24:27The chicken has got a lovely bit of caramelisation on the skin, but I think it probably just needed a little less cooking.
24:39It's dried it out ever so slightly.
24:41The fondant, we've got a nice bit of caramelisation on each side.
24:45Right in the middle, it's just a touch too hard, but the baby corn is cooked to perfection.
24:50There's a little bit of a bite to it.
24:51You get the maple coming through, and then that salty cheese on top just brings it back.
24:56You've achieved a really tasty dish.
24:58Thank you.
24:59Poppy is right. The meat is a bit dry.
25:03Fondant potatoes is a bit just in the middle that's raw.
25:07But I think the sauce is absolutely bang on, and there's a kick of heat in there.
25:13The sauce is fantastic.
25:15Really lovely smoky flavour.
25:17The chilli, the saltiness coming from the miso.
25:19But I must have won the jackpot today, because I've got quite thin, small fondants.
25:28Yours aren't cooked all the way through.
25:31Mine are.
25:31And I've got really nicely cooked fondants.
25:35Thanks, Jackie.
25:36Thank you so much.
25:37Thank you.
25:37Thank you.
25:38On the whole, I loved it.
25:42When John said that the sauce was happening, I just went to heaven and back.
25:48Pop star Michelle has cooked beef fat shoestring fries, served with seared cod, charred baby gem,
25:56samphire, and a brown shrimp butter and herb beurre blanc sauce, split with a parsley oil.
26:03It's looking great.
26:07Every component is there, so well done.
26:09Thank you.
26:16The 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, but that's what makes it so tasty.
26:25My only thing is the shoestring fries.
26:28Because some of them are really quite thin, so you don't get a full crunch, they kind of dissolve a little bit.
26:33The potatoes are the weakest link, but that is professional standard, beurre blanc.
26:39Sauce, you've charred the baby gem, but it's also wilted and seeping into that delicious sauce,
26:45and the samphire is lovely.
26:47I'm a massive samphire fan.
26:48You need to be really proud.
26:50Thank 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.
26:59I'm really impressed by this, Michelle.
27:01Thank you.
27:01I'm feeling absolutely delighted.
27:10If anything, slightly undercooked on the little chips, but, yeah, nothing burnt. Yay!
27:15Last up is reality star, Chris.
27:20He's made Poppy's southern fried pork chops, marinated in buttermilk, paprika and chilli.
27:26Served with a milk and butter poached pom puree, pineapple and chilli slaw, and anduja mayonnaise.
27:34It looks incredible.
27:36I think you've really delivered on appearance.
27:39Thank 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, but I think that's because it was cooked down so much that the milk carameliser, we ended up with a bit of a thicker consistency.
28:00But, it tastes really good.
28:03You've got this pork really bang on.
28:06The southern fried butter, I mean, it's irresistible.
28:08The salad is the quiet assassin.
28:12You think, oh, lovely, pineapple, mmm, slaw.
28:15But you've really went heavy on chilli.
28:17This is really great.
28:19Thank you.
28:19Then do your mayonnaise, I mean, take your head off.
28:23I wanted you to push a bit harder.
28:25You have pushed a bit harder.
28:26This is what you can do if you put your mind to it.
28:29Thank you, guys.
28:32I feel good after that.
28:34I do want to push harder.
28:35I want to get more extravagant with it.
28:37And obviously, that's what you need to do in a competition like this.
28:40I am honestly gobsmacked at how well you've all done today.
28:44You've done my recipes justice.
28:47Thank you very much indeed.
28:48It's been a joyous day.
28:50Off you go.
28:51See you soon.
28:52Bye, Poppy.
28:54Thank you.
28:54Thank you, Poppy.
28:54Thanks, Poppy.
28:55Thank you, Poppy.
28:57Wow, that was tough.
28:58That was tough.
28:59I feel like I literally just held my breasts for the last two and a half hours.
29:03Oh, God.
29:04Poppy, you've turned the competition upside down.
29:07There was people there who didn't have cooking confidence.
29:10They took your recipe and we saw a different person.
29:13That was so good.
29:14In that time frame as well, they've smashed it.
29:17Thank you so much for having me.
29:18Thanks so much.
29:18Good luck.
29:19Thanks a lot.
29:19Thank you.
29:20See you later.
29:21I feel like my entire brain has moved to this section of me.
29:26I loved it and I've learned something.
29:29Great job, everyone.
29:31Isn't this exciting?
29:32Truly exciting.
29:33The fact is, it's one more big challenge and one goes home.
29:37Hello again, celebs.
29:50Hello again, celebs.
30:00The last round was an absolute revelation.
30:03But our expectations have just got that much higher now.
30:09You are cooking to a brief and that brief is to cook for Grace and I, your dinner party, two courses, a main course and a dessert, but you only have one hour to cook it in.
30:22There are only four places in the quarter-final.
30:25That does mean at the end of this, sadly, one of you will be going home.
30:28Surprise us and delight us.
30:31Let's cook.
30:36A dinner party is where you pull the stops out.
30:39It's overwhelming.
30:40Here we are.
30:40People are coming and you need to impress.
30:44The only dinner parties I cook for are kids that come round for playdates.
30:48So this is all very new to me.
30:51You can't have a dinner party without a little bit of style.
30:56I've opened my paws.
30:58I love dinner parties, but most of the food that I cook is about a big centerpiece that probably took six to eight hours to cook.
31:06But I'm just going to pour love into it and hope that saves the day.
31:10Don, your dinner party at the moment, it looks like you're feeding people again.
31:16I'm really trying to stand back from the quantity of food.
31:20What are these two courses?
31:22So the first one is chicken and chorizo in a vermouth reduction, which when I was a kid, my favorite food was chicken and a white wine sauce.
31:29So this is kind of a more grown-up version, but with a bit of Spanish-style potatoes, because I lived in Spain for a few months when I was 18.
31:35In the pan, Don's put chicken thighs with chorizo, loads and loads of garlic.
31:44The garlic is massive.
31:46Cooked it till there's a nice color on the outside.
31:48I've got everything in there, herbs, herbs, herbs.
31:50And then almost filled the pan with vermouth.
31:52Vermouth, it's almost a sort of aniseed flavor.
31:56Cooked with that chicken, that should come together and make a really lovely sauce.
32:01If I get it right, it will be delicious.
32:02That's going to be served with some little potatoes, which she's cooking with some peppers and some chillies.
32:10Oh, I've got a green goddess sauce, which I'm just going to put little dollops off.
32:14Now this is where elegance could enter the equation.
32:18Green goddess sauce made with a little bit of lemon and some herbs, a little bit of olive oil, all blended up together, being slightly sharp and really herbaceous, but giving us something bright green.
32:29This is chunky.
32:30I don't want it to be chunky.
32:31And she's going to serve the whole lot with garlic bread.
32:34If she can get the garlic bread done as well as everything else, I'll be really impressed.
32:40So that all sounds quite Mediterranean.
32:42And then where are we going for the pudding?
32:44We're going to Guernsey.
32:45So my auntie would always cook a traditional Guernsey cake pudding called a goshmule.
32:50It's like quite a dense apple cake.
32:52Delicious, but it's that dinner party.
32:54How are we elevating that?
32:55With a cognac and a cream.
32:57We're in for a treat, Grace.
32:58Okay.
32:58And you know me, so you're going to get a lot of it.
33:00Okay.
33:01Dessert is called a goshmule.
33:05Made with apples, cinnamon, other spices, almost like a sponge cake.
33:10I'm useless at desserts.
33:11Measuring has gone out the window at this point.
33:14My kids will not let me make their birthday cakes.
33:17And they run off screaming, saying, no, mummy, no.
33:19That cake needs to be cooked all the way through, nice and crispy around the edges.
33:23The centre has to be cooked.
33:25It can't be raw in any way.
33:28Don't overdo it.
33:29Don't overdo it.
33:30She's lifting that with cream and sticking a load of cognac in it.
33:33Oh, wow.
33:34Oh, will it work?
33:36Oh, I'm not sure.
33:37I don't throw a lot of dinner parties, to be honest.
33:42I like to go out to eat.
33:43So, I'm just thinking that this is going to be pretty tricky for me.
33:51Jamie, what do dinner parties look like in north-west England?
33:54Erm, chippy tea, maybe.
33:56Loads of beer.
33:56So, this imaginary dinner party, what are we making?
34:00So, we are making kick-ass butter chicken.
34:02You make this normally at home?
34:04I've made it a few times, but I like it with a bit of spice.
34:09Butter chicken comes in two parts.
34:11The chicken, which is first marinated in a load of yoghurt,
34:13and it's a marino sauce with loads of spices.
34:16The spice mix is complex, and it needs to be precise.
34:20And so far, I've seen Jamie measuring by hand.
34:24That's not how you make butter chicken.
34:26I like things with a bit of a kick.
34:29I hope you've got that spice right on.
34:31I'm just going by eye.
34:33That's how I do it at home,
34:34and I've not had any complaints so far.
34:37OK.
34:39Jamie's serving rice with his dish.
34:41I hope he puts maybe some seasoning through that rice,
34:43just to elevate a bit.
34:45For my dessert, I am making an apple and blackberry crumble
34:49with a vanilla custard.
34:52Is this something you had when you were a kid?
34:54No, it isn't.
34:55I never really liked crumble as a kid,
34:57and I just made it one day, and I loved it.
34:59And I was like, why have I missed out on this all these years?
35:04A crumble?
35:05Well, it's perfect.
35:06It's so delicious.
35:08Just hope it tastes good.
35:09Vanilla custard.
35:11It needs to be thick and velvety, and hopefully no lumps.
35:15I'm going to have to really motor.
35:17Celebrities, you are officially halfway.
35:19The pressure.
35:22Pressure.
35:23I go to dinner parties, but I don't do dinner parties.
35:26I'm working on it.
35:27I'm going to try.
35:28I'm trying.
35:29I get nervous when I have to cook for outsiders.
35:31You've got to know me really well for me to say,
35:33you want some food?
35:36So what are your two courses today?
35:39It's going to be coconut curry salmon and some rice and peas.
35:42We like salmon a lot.
35:43You cook this for your husband?
35:45Yes.
35:45This is one of his favourite meals, yeah.
35:47You've been together for 50 years.
35:50That's right.
35:50You must have done this quite a lot of times.
35:52Oh, yes, my darling.
35:53I hope I do it right now.
35:54I can feel myself panicking now.
35:58Jackie's promising us salmon cooked in a curry sauce
36:02made from peppers, onions, coconut milk,
36:05and it looks to me like there's a huge amount of spice in there.
36:09She was tearing open a scotch bonnet chilli,
36:12ferociously hot.
36:14Quite scared of scotch bonnets,
36:15and I handled them with real caution.
36:17That's not happening, Jackie, is it?
36:19You're literally pulling it.
36:20As soon as I've finished talking to you, darling,
36:22I'm going to wash my hands.
36:24She's pan-fried her salmon.
36:27Hopefully the salmon is going to go in the sauce right at the last minute.
36:30If she puts the salmon in the sauce too early,
36:32that salmon's going to dry out.
36:34Please excuse the mist, darlings.
36:36Served with rice and peas.
36:37They're not green peas.
36:40They're black-eyed peas.
36:41They're beans.
36:42It should be free-flowing, but still be slightly firm.
36:46Dessert, we're being promised a fruit compote
36:48made from strawberries and mangoes and raspberries,
36:51all cooked together,
36:53whereby the whole fruit is still within it,
36:55and it's not turned to juice.
36:57So it's quite difficult to get right.
36:59I didn't know anything about compote.
37:02So that's a new thing for me too.
37:03And then served with a crepe.
37:05I love crepes.
37:07Normally I have the, you know,
37:08the pancake mix thing with a bottle and stuff like that.
37:11So for me, now this is going to be a first
37:13because I've never done the mix and the batter and everything else.
37:16So we're not letting you have your special ready-made mix.
37:20It's all you.
37:20All eyes on you.
37:21No, darling.
37:22Jackie's never made a crepe batter before.
37:26I need to make it thin.
37:28Mine is usually slightly thicker.
37:30So I need to get it right.
37:34It's just, whether that's going to look all right.
37:36I hope we get a thin crepe.
37:38But right now she is slightly nervous.
37:42I hope Jackie can calm herself down.
37:44I've lost the cup totally.
37:48I think my confidence in the kitchen is good.
37:50I just want to get a bit more creative.
37:53One day I want to have a girlfriend.
37:55So if I can produce some good dishes,
37:58I think that's a sign of attraction.
38:01Have you ever had a dinner party?
38:03Yes, I've been to dinner parties.
38:04I've never hosted one.
38:05It's all the entertainment side.
38:06That's the bit what cracks me up.
38:07But what kind of entertainment would you lay on?
38:09I get like those, you know, them burlesque masks.
38:12Make it all a bit mysterious.
38:17The Christmas dinner party menu
38:19consists of chicken breasts.
38:21He's grilled them
38:22and then he's put them in a sauce
38:23made from tomatoes and cream.
38:25When I go out, I will order chicken.
38:27I love a tomato-y based sauce.
38:30Therefore, I want to just replicate that.
38:32You've got to top the whole lot with mozzarella.
38:34He needs to make sure that chicken's not dry
38:36and it's not falling apart.
38:39On the side of that, we've got roast potatoes
38:40flavoured with rosemary.
38:42I'm going to go very light on the flour,
38:45deep fat fry them,
38:46give them that sort of fluffy crunch,
38:48and then they're going to go in the oven
38:49and soften up nicely.
38:50The last couple of minutes,
38:51he's putting real tiny chunks of chorizo.
38:53We'll get that lovely oil off those chorizo.
38:56The pork fat, the spice, wonderful.
38:59He's going for it.
39:00I've got my own little ideas here,
39:01my own quirks.
39:02It's going to be a bit of trial and error in there.
39:04I'll certainly try my best, see how we get on.
39:05For dessert, we've got churros,
39:07Spanish doughnuts made by making choux pastry.
39:10They are going to be deep fat fried,
39:12covered in cinnamon and sugar.
39:15I've gone for churros
39:16because to me that gives off Latin vibes.
39:18It looks good,
39:19but this is the first time I'm making a churro.
39:24I love churros.
39:26But those deep fat fryers
39:28are very, very difficult
39:30when you're under pressure.
39:31This could go wrong.
39:32This could go wrong.
39:34One time in life,
39:35please go right.
39:37You're just going to have to keep on turning them
39:38so they're nice and crispy.
39:39We don't want some churros.
39:41Just got to remember which one's been in the longest.
39:44It's all right, we're getting there.
39:46That's going to be served
39:48with a white and milk chocolate dipping sauce.
39:51If he gets any water near that chocolate,
39:53it could seize up and go very, very hard.
39:55Why is that so crumpy?
39:56If I stay confident,
39:58anything could happen.
40:00So that's 15 minutes left.
40:03Time's ticking.
40:06Biggest dinner party I've ever done
40:07is chicken nuggets and chips.
40:11But hopefully,
40:12we're going to have two great dishes.
40:15Michelle, please tell me
40:17that Liberty X have dinner parties.
40:19I want to believe that.
40:20Do you know what?
40:21I know Jessica has lots of dinner parties,
40:23but I'm never invited.
40:24I know.
40:25What have you done to Jessica?
40:27Nothing at all.
40:28I think I live a little bit too far away.
40:30I think that's all it is.
40:30Let's hope.
40:33Main course,
40:34we are having a steak
40:36which has been marinated
40:37with smoked paprika.
40:38It needs to be sealed
40:40very, very well
40:41on the outside
40:42and get a good amount of colour.
40:45We're big meat eaters
40:46in the family.
40:47We love our steak.
40:49But cooking it to perfection
40:51for a MasterChef judge
40:53is quite different.
40:56There can be a little bit
40:56of rareness running through it,
40:58but I don't want jelly-like raw meat
41:00in the middle of that steak.
41:02Mashed potatoes,
41:03she seems very, very confident with.
41:05She's even putting it through a ricer.
41:06I just don't want any lumps.
41:08That mash is looking so silky and buttery.
41:11The potato queen
41:11has clearly influenced you.
41:13She has.
41:14Coffee has definitely influenced me.
41:15A good potato
41:16never goes missing a good dish.
41:19The dessert we've been promised
41:20a lemon cheesecake.
41:23The kids love having cheesecake
41:24when we go out,
41:25but we never do it at home,
41:26so why not give it a try?
41:27I've added a little bit of lemon in there.
41:29We've got some biscuits
41:30at the bottom,
41:31malted flavour.
41:32It's kind of a toffee,
41:33malted taste, isn't it?
41:34Yeah, exactly.
41:35And that is our favourite type
41:37of biscuit in our house.
41:38OK.
41:40I haven't baked a cheesecake before,
41:42but hopefully it will be edible.
41:45We've got icing sugar
41:46in that cream cheese mix,
41:47and there's also going to be sugar
41:49in the base.
41:50I hope it's not too sweet.
41:53Celebs,
41:54you've got to get food on your plates
41:56because you've only got three minutes left.
41:58Here we go.
42:00Showtime.
42:01Oh, yeah.
42:01Why?
42:03Panic stations at the minute,
42:04just trying to get everything done.
42:06Oh, dear.
42:07Bit of that oil on there.
42:09You never go wrong.
42:1090 seconds, everybody.
42:1190 seconds.
42:12Oh, come on.
42:13Just slip out, you sucker.
42:16OK, here we go.
42:17Oh, look at that.
42:19Oh, come on.
42:20You've literally got one minute, please.
42:22Oh, sugar.
42:23My cream.
42:23Oh, my God.
42:25Totally forgot my cream.
42:29I feel like I've missed something,
42:30but I think I'm all right.
42:31Oh, plate, plate, plate, plate, plate.
42:34OK.
42:35Oh, my God.
42:35OK, that looks messy.
42:38OK, that's it.
42:40Stop cooking.
42:43Oh, God, my presentation is so awful.
42:45I can't do dainty.
42:47It's just not in my DNA.
42:49Come on, Michelle.
42:50Come on, Michelle.
42:53Michelle's dinner party main course
42:57is steak spiced with paprika
43:00served with garlic mash,
43:02honey-roasted carrots and green beans.
43:05This looks like dinner party food.
43:08You've tried your absolute best
43:10to give it finesse.
43:17A steak cooked really nicely,
43:20smoky paprika around the outside
43:22to give it a proper smokiness.
43:23and wonderful, smooth, silky mashed potato.
43:26A little bit of roasted garlic
43:27growing through the whole thing.
43:29Delightful.
43:30The beans could do with a little bit more
43:32thyme and water.
43:33They're a bit too crunchy.
43:35It needs a sauce.
43:37Yes, it's crying out for a sauce,
43:40but the potato is really, really delicious.
43:43And the carrots, I could eat a vat of those.
43:45I really enjoyed this.
43:47For dessert, Michelle has made her children's favourite restaurant pudding,
43:53lemon cheesecake topped with chocolate flakes.
44:00Your base hasn't set like a cheesecake,
44:02which is a shame.
44:03But that biscuit that you've got in there,
44:05that malty, toffee flavour of biscuit,
44:07is great.
44:08Yeah.
44:08You've got that softness of cream cheese
44:10going through there with a slight bit of lemon,
44:12but it's silky smooth,
44:14which is good.
44:16It's not a perfect cheesecake.
44:18I think if you entered it in a village fate,
44:20I'm sure somebody else would beat you.
44:23But it's delicious.
44:24All in all, I've come away really happy.
44:31I did not allow enough time to set the base of my cheesecake,
44:35but I feel like I want to run into the kitchen now
44:38and just do better next time.
44:40Jamie's dinner party main course is butter chicken
44:43in a creamy tomato sauce
44:46spiced with turmeric, garam masala and chilli,
44:49served with basmati rice.
44:51I'm very happy with your chicken
44:57and the way it's been cooked.
44:58The sauce is slightly creamy and rich,
45:00sweet with tomato, smoky turmeric.
45:03Then there's the chilli.
45:03It's getting me right in the back of my throat.
45:05You like spice.
45:07Your rice is really nicely cooked
45:09and you've seasoned it,
45:10which I'm really, really pleased about.
45:13Butter chicken is mellow, usually.
45:16You said you were going to make kick-ass butter chicken.
45:19It has kicked my ass.
45:21You've made a curry,
45:22which some people are going to go
45:24and put their heads in a bucket of water afterwards.
45:27But we are having a good time.
45:30For his dessert,
45:32Jamie has served an apple and blackberry crumble
45:34with a vanilla custard.
45:40Jamie, 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, flapjack-y biscuit
45:50with syrupy, sugary fruit on the side.
45:53And the custard is delicious.
45:55That's really good custard.
45:58There's lots and lots of oats in there and sugar
46:01and not enough butter and flour.
46:04That's why it's gone so hard.
46:06It's like a toffee oat crisp.
46:07Things aren't completely perfect,
46:09but I think your flamers are great.
46:15Considering I've only really started cooking three weeks ago,
46:18I think I did okay.
46:20My butter chicken was kick-ass,
46:23but my crumble just let me down a little bit.
46:26In homage to her husband's favourite meal,
46:29Jackie has cooked salmon
46:31with a coconut and scotch bonnet curry sauce
46:34served with red and yellow peppers,
46:36basmati rice and kidney beans.
46:42The salmon is slightly overcooked.
46:45It's going a little dry,
46:47which is a bit of a shame.
46:48Your sauce, eaten alone,
46:50is ferocious.
46:53But when you eat that sauce
46:54with the sweet peppers and the rice,
46:56that's great.
46:57Your salmon is definitely over.
47:01However,
47:03what I do love
47:04is that really, really hot sauce.
47:06I can tell that you've made this
47:08for your husband for years,
47:10and this is something you make with love.
47:14For dessert,
47:15Jackie has served a crepe
47:16topped with a mango,
47:18strawberry and raspberry compote.
47:21There's not a lot of finesse here, Jackie.
47:23I think with crepes,
47:24you need a stack of crepes.
47:25You're going to put fruit with them.
47:26and I feel we should have had
47:27some cream across the top
47:29or something.
47:34The crepe is far too thick
47:37and rather chewy.
47:38It's not delicious and light.
47:40For me,
47:40a compote is far more stewed down,
47:44so it hasn't got these
47:46large pieces of fruit in it.
47:49We've got more of a pancake affair here,
47:52and it's a bit hard and firm
47:54rather than being lovely and light,
47:55so it hasn't quite worked out.
47:57Your fruit compote,
47:58you're right.
47:58It's not quite a compote.
48:00It's more stewed fruit.
48:01But I like biting into every bit
48:03and getting the little surprises.
48:05But it does need something like cream.
48:07I feel all right.
48:11I could have done a little bit of the dessert.
48:14Normally, when I do crepes,
48:15I get the bottle,
48:16I put some water in it,
48:17and, you know, you shake it.
48:18But to make it from scratch,
48:20oh, my God.
48:23Chris has cooked chicken breast
48:24in a creamy tomato and garlic sauce
48:27served with mozzarella,
48:29roasted potatoes spiced with paprika,
48:32chorizo,
48:32and asparagus.
48:38Your chicken has gone really hard
48:40and it's gone too dry.
48:41Asparagus,
48:42I don't need to cook them for 45 minutes.
48:44Just cook them for about three
48:45and they'll be all right.
48:47But your potatoes are ace.
48:49They're sort of like
48:49a roast saute,
48:51chilli, spicy,
48:52chorizo potato of indulgence.
48:54I love the fact that you're trying
48:57and those potatoes are the payoff.
49:01The chicken is tough.
49:05However, I do like your tomato
49:07and cream and onion sauce.
49:10With the potatoes,
49:11you clearly learned from Queen Potato
49:14because these are some of the greatest potatoes
49:17I've ever eaten.
49:19You've completely smashed that out of the park.
49:21For his dessert,
49:25Chris has served churros,
49:27spiced with cinnamon,
49:29served with a milk chocolate
49:30and white chocolate dipping sauce.
49:37Churros, they're just outrageous.
49:40I really like them.
49:41You've made them very thick,
49:43fat,
49:44soft,
49:45pillowy.
49:46The chocolate sauce is set to the point
49:48where it's actually a spread
49:49that you could put on toast
49:51in the morning
49:52so you wouldn't be able
49:54to dip that in.
49:55However,
49:57I could eat that plate.
49:58Absolutely.
50:01Churros,
50:01lovely, crispy,
50:03then lashings of sugar
50:04around the outside,
50:05a kiss of cinnamon.
50:07Your white chocolate sauce,
50:09really, really rich
50:10with white chocolate.
50:11Having never done this before,
50:13Chris, congratulations.
50:14They're delicious.
50:14I feel all right.
50:19You know,
50:19I've cooked a dessert there
50:20for the first time in my life
50:22and they really loved it.
50:23The chicken,
50:24I knew I'd overdid it
50:25and I was stressed,
50:26I was flustered,
50:27but I'll know for next time.
50:30Last up is Dawn.
50:31Her main course
50:32is chicken thighs
50:33and chorizo
50:34cooked in vermouth,
50:36a fortified wine
50:37flavoured with herbs
50:38and spices,
50:39served with new potatoes,
50:41spiced with paprika,
50:43chorizo-baked garlic cloves,
50:45olives,
50:47garlic bread
50:47and a creamy green goddess sauce
50:50flavoured with tarragon and dill.
50:53Dawn,
50:54you have cooked,
50:55yet again,
50:55enough for a herd
50:57of hungry wildebeest.
50:59You've got chicken thighs.
51:01Two's probably too much,
51:02but I think we've got
51:02a better presentation here
51:03than we've seen so far
51:04in the competition.
51:11The chicken thighs,
51:13you brown the skin
51:14giving that wonderful flavour
51:16with spicy chorizo
51:17with that vermouth,
51:18almost sort of anise-seed rich.
51:20Fabulous.
51:22The salty olives
51:23and the garlic together
51:24transport me somewhere
51:25in the Mediterranean.
51:26I'm on holidays.
51:27There's sunshine everywhere.
51:28Garlic bread,
51:29of course,
51:30used to mop up the whole thing.
51:31I think it's delicious.
51:34The potatoes,
51:36perfection.
51:37Your green goddess sauce.
51:38It's rich with fresh herbs.
51:41I love tarragon.
51:42Finesse is not your friend,
51:43but this is the best thing
51:45that you've cooked so far.
51:48For dessert,
51:50Dawn's made a traditional
51:51Guernsey gosh-malay apple cake
51:54with a whipped cognac vanilla cream.
52:00Your gosh-malay,
52:02the texture of the cake's
52:03almost like a pudding,
52:05crispy bits around the outside,
52:06almost like soft brown sugar.
52:08I'd like those apples
52:09to be a bit softer,
52:10but that cinnamon flavour
52:12is wonderful.
52:13If I was at your dinner party
52:15and somebody had had
52:17your cognac cream,
52:18I would be taking their khakis.
52:20Oh, so boozy.
52:23It's Christmas in a bowl,
52:25isn't it?
52:25I really, really enjoyed it.
52:28I mean, this is so far up my street.
52:30I feel elated.
52:37Thanks, Dawn.
52:40That was amazing.
52:42OK.
52:45Oh, my goodness.
52:47How are you feeling?
52:48I feel, after that,
52:50like I've been beaten up.
52:52It's such a hard challenge.
52:55I think the personalities
52:57are really starting to show
52:58on the plate,
52:58and the food has got better.
53:00But there's four places
53:01in a quarterfin.
53:02I know.
53:03It does mean that one
53:03of them's going to go home.
53:04My favourite today
53:08had to be Dawn O'Porter.
53:09That beautiful, crispy chicken
53:12and a slick of boozy vermouth sauce
53:14going around the side,
53:16giving off fumes of lovely booze.
53:18Dessert.
53:19Those apples could have been
53:20cooked a little bit more,
53:21but crispy cake on the outside,
53:23that cognac through the cream,
53:24wonderful.
53:25I'm with you.
53:25I think Dawn's done a great job.
53:27For me, there's one person
53:29who's really moving really fast
53:30in this competition,
53:31and that's Michelle.
53:32In this round,
53:32we've got a steak cooked perfectly.
53:34Great mashed potato.
53:36Then we get a cheesecake.
53:37Face didn't quite set,
53:39but it was still a joy to eat.
53:41Jamie's chicken,
53:42well-spiced, well-cooked,
53:43great free-flowing rice.
53:45His crumble wasn't a crumble,
53:46but it was delicious,
53:47and it was great custard.
53:49He's demonstrating a bit of skill.
53:51He has his real challenges
53:52in the kitchen,
53:53but he always delivers something
53:55which is nothing short of delicious.
53:56So Dawn, Michelle and Jamie
53:58through to a quarterfinal.
54:01That leaves us now
54:02a conversation
54:03about Chris
54:04and Jackie.
54:06Jackie made for us
54:08a salmon curry,
54:09spicy with that heat,
54:11that flavour so distinct
54:12of the Caribbean,
54:13the food that she loves.
54:14But the salmon, however,
54:16was overdone
54:17and dry.
54:18Jackie's pudding
54:19was a bit of a disaster today.
54:21She was offering us a crepe.
54:23What she delivered
54:24was a very thick pancake.
54:26And on top,
54:27some stewed fruit,
54:28what should have been compote.
54:30And it wasn't quite right.
54:32Chris,
54:32the chicken was overdone,
54:34but the potatoes
54:35were ace.
54:38The churros,
54:38so delicious.
54:40First time he's ever made them.
54:41He makes two types of sauces.
54:43Chris does make mistakes,
54:45undoubtedly,
54:46but there's something
54:47about his cooking
54:48that he is on the ascent.
54:51I'd like to think
54:52I could stay for another round.
54:54I'm optimistic.
54:56It would be great
54:57if I could just text
54:58my family group chat
54:58and say,
54:59look guys,
54:59I'm a MasterChef
55:00quarterfinalist.
55:01I am nervous about this.
55:05I really want to stay
55:06for a bit longer
55:07because I've got so much
55:08to learn, darling.
55:18We are blown away
55:20with the passion
55:21and the effort
55:22that you've put
55:23into every challenge.
55:26However,
55:27we have made a decision.
55:30There was a couple of people
55:31today we felt
55:32were absolute shining stars.
55:35Dawn,
55:36Michelle,
55:38congratulations,
55:39you threw to a quarterfinal.
55:42Jamie,
55:43congratulations,
55:44we also loved your food.
55:47Chris,
55:48Jackie,
55:49sadly,
55:50one of you
55:50is going home.
55:52The celebrity
55:53leaving us is.
56:01Jackie.
56:05Thanks, Jackie.
56:06Jackie,
56:06love your seeing,
56:07love your Caribbean flavours,
56:09but sadly,
56:10you're leaving us.
56:11Thanks very much, Jackie.
56:12Thank you.
56:12Thank you so much.
56:13I'm being honest,
56:19I'm gutted.
56:19The pressure got to me,
56:20darling.
56:20Yeah.
56:23But what I've learned
56:24is going to be invaluable to me.
56:26And I'm so happy
56:27that I've had this experience.
56:28congratulations,
56:31Celebrity MasterChef
56:32quarterfinalists.
56:34I feel amazing.
56:36I'm not going to lie.
56:37I said,
56:37as long as you get through
56:38to the quarterfinals,
56:39the whole thing won't have felt
56:40like a waste of time.
56:41So,
56:42it's not been a waste of time.
56:44Pressure of the competition,
56:46it's a feeling of emotion
56:47that you don't experience
56:48when you're cooking
56:48for your friends
56:49and your family,
56:49so,
56:50big sigh of relief.
56:52I thought I might have been
56:53in a little bit of danger,
56:54but yeah,
56:54I'm really happy.
56:56It's going to strive me on
56:57to do better, I think,
56:58and not make as many mistakes.
57:01I promised my kids
57:02I wouldn't cry,
57:03because I always cry.
57:06I'm just really,
57:07really happy
57:07that I've found something
57:08that maybe I could be good at.
57:13Next time...
57:14Oh, I'm lost here.
57:15..it's the quarterfinal.
57:18And Jamie...
57:19No idea what I'm doing.
57:20Dawn...
57:21No, I'm out of control.
57:22..Chris and Michelle
57:24are back.
57:26Good to see you, lads.
57:27to fight for a place...
57:29Oh!
57:29This is not what I planned.
57:31..in the semifinals.
57:34Beautiful.
57:35...
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