Celebrity Masterchef - Season 20 Episode 11
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00:00And only the seven best cooks remain.
00:04Yay! Still here!
00:09It's been a lot of fun and a massive learning curve.
00:12I feel like a bit of a chef now.
00:16It's not quite tackles, scrums and lineups,
00:19but I think I really enjoy being out of my comfort zone in a strange way.
00:22It's really testing me. It's pushing me to my limits.
00:27Tonight, the pressure ramps up.
00:30Wow.
00:32As the celebrities are challenged with cooking for an Italian culinary icon.
00:39This should be absolutely delicious, and if it's not, I don't know what I've done.
00:43Before battling it out to secure their place in the final six.
00:48In the back of my mind, there is that little voice saying,
00:52you could get through to the final.
00:54I am a very competitive person.
00:56As much as I don't like to admit it.
01:01This just got a lot more intense.
01:04You're only really as good as your last cook.
01:06If I mess something up, I can go home.
01:09We've got ourselves seven absolutely fantastic cooks,
01:12but there's a huge amount of work to do before seven goes to six.
01:17They're here to make great food.
01:19It's time to front up or go home.
01:21Welcome back to the MasterChef Kitchen.
01:44You are our magnificent seven.
01:48This next challenge is going to be tough, but a real honour.
01:53We have invited a very special guest.
01:58Italian cooking royalty, Gennaro Cantaldo.
02:03Hi, Grace.
02:04Welcome.
02:05Thank you very much.
02:08Oh, my God.
02:10So exciting.
02:13Cooking maestro Gennaro Cantaldo has dedicated his life to food.
02:19I'm cooking so good.
02:21Widely known for mentoring a young Jamie Oliver in his passion for Italian cuisine,
02:28Gennaro's kitchen career spans over 50 years.
02:33He's also published 15 chart-topping Italian cookbooks,
02:37run his own award-winning restaurant,
02:40and his playful and positive Italian spirit
02:43has made him one of the UK's best-loved chefs and TV favourites.
02:48Are you greedy?
02:51Yes, I'm greedy for life.
02:53I'm greedy with food, but greedy Italians.
02:57I was born in Amar because the sea was my swimming pool.
03:01Mountain was the garden.
03:04My father was a great, great cook.
03:08And one thing I learned from my father,
03:11Italian food is to respect the ingredients.
03:15I went in the kitchen at the age of 10,
03:19and I saw this love, passion, culture.
03:24So I always wanted work and cook with food.
03:30And at 76 years old,
03:33his love of cooking shows no sign of waning.
03:37It's the table, it's family, it's a celebration.
03:40And I'm still cooking every day.
03:47Each one of you, you're going to cook
03:49some of my beautiful recipe,
03:53which had come from my heart,
03:55and there is a lot history behind.
03:59At the end of this, we will choose a cook of the day.
04:02And that person will go straight through to the next round,
04:06where the remaining six will have to cook again
04:09to secure their place.
04:11One hour, 30 minutes.
04:14Let's cook.
04:15Cooking Gennaro's food is an immense responsibility.
04:24I'm a bit star-struck, to be honest.
04:26Taking quite simple, humble ingredients
04:29and then creating something fabulous.
04:32It's Italian, so I'm hoping I'm going to grab this
04:35with both hands and give it my best shot.
04:38I really am.
04:39There's little tricks here.
04:41These aren't ordinary, everyday recipes.
04:43From what I know of Gennaro,
04:45his recipe is quite strange sometimes.
04:48He, like, puts things that you wouldn't expect together.
04:50Dawn O'Porter, author and broadcaster,
04:53she sets herself a Herculean task every time.
04:57She's impressive, she's inventive,
05:00but sometimes she overfaces herself.
05:04Dawn is being tasked with one of Gennaro's
05:07more unusual desserts
05:08that is centred around a vegetable.
05:11Chocolate aubergines.
05:14Can you imagine aubergines with the chocolate?
05:18Yeah!
05:18What are you doing?
05:21Actually, aubergines and chocolate in my region
05:23goes everywhere.
05:25Aubergine slices.
05:27Are they too thin?
05:28No, they're all right.
05:29Fried till they're slightly crispy
05:31and then layered with a mixture
05:32which is almost like a chocolate mousse.
05:35Think tiramisu, without the sponge fingers,
05:38but with aubergines in the centre instead.
05:40What a great way to use a vegetable.
05:45My favourite thing that I make my kids
05:46is avocado chocolate mousse.
05:48So I like hiding vegetables in puddings.
05:51That is fantastic.
05:52Yeah.
05:53I think it's going to be great.
05:54And a little bit of crispy
05:55because they're deep fried.
05:56It is indeed.
05:58There's magic inside there.
05:59You fry them and then you batter them
06:03and then you fry them again.
06:04I mean, I'm into double-fried stuff.
06:07Aubergines have a real habit of soaking up oil
06:09until they're just, like, mushy, caught on wool
06:13or being undercooked.
06:14She's got to make sure
06:15they're not greasy in any way at all.
06:17I'm worried about soggy aubergines
06:19and lumpy chocolate sauce.
06:21You know, everyday worries and woes.
06:22Alan Wynne, rugby legend.
06:30He's precise and he's technical.
06:32All we asked him to do
06:33was add a little bit more flavour.
06:35It's becoming bold.
06:36It's becoming a bit brasher.
06:37He is a good cook.
06:40Italian food, very good at eating it.
06:42Whether I'm any good at cooking it,
06:44we'll see.
06:45Yeah, it's going to be an interesting one.
06:46Alan Wynne is underway
06:48with a pork mince and salami filling
06:50for a deceptively technical dish
06:53celebrating one of the humblest of ingredients.
06:56Alan Wynne is literally up to his armpits
06:59in cabbage leaves and stuffing.
07:01Gennaro's brought a recipe
07:02which is typically made at home
07:04by an Italian nonna
07:06who's probably made it for 45 years.
07:10I like this particular recipe
07:11because there is no wastage.
07:14Stab the cabbage
07:15until you can feed on a big family.
07:17This is farmer's food.
07:19This is food born out of necessity.
07:21It's using all the things
07:22that are probably being left over.
07:23A little bit of old salami,
07:25a little bit of mince,
07:26a few spices here and there.
07:28A whole cabbage
07:29which is blanched.
07:30It's then taken apart
07:32and in between each one of those leaves
07:34there should be
07:35the right amount of meat filling
07:37to give real flavour.
07:41Whole stuffed cabbage, Alan Wynne.
07:43Yep.
07:45Something you've ever done before?
07:46No, I've done the other way round.
07:48Stuffed meat with vegetables
07:50but never stuffed a vegetable with meat.
07:51So, interesting to see how it comes out.
07:54It's in a sherry dish.
07:56You don't just have a cabbage
07:58you eat yourself.
07:59Also, it lasts for next day as well.
08:01Not with people the size of Alan Wynne.
08:03Let's have a look.
08:04Stand there.
08:06Jesus.
08:06Once you stuff it,
08:11you tidy them up.
08:12You boil it.
08:13Cabbage can take a long time to cook.
08:15Also, it can be very tough.
08:16I don't want it to fall apart
08:17when I pull it out there.
08:19And then when you actually remove it,
08:21everything is tender.
08:24Actor Katie McGlynn
08:26has shown us
08:26that she loves a crowd pleaser.
08:28She loves comfort food
08:29and she is pushing herself
08:31as hard as she possibly can.
08:32No doubt, Katie McGlynn
08:34has grown in confidence.
08:35My granddad always taught me
08:38about Italian food.
08:39He wasn't actually technically Italian,
08:42I don't think,
08:42but he acted like he was.
08:44He was always dancing around the room
08:46singing Amore.
08:47I'm the same.
08:48I dance around in my kitchen
08:50singing Amore.
08:52Katie's been challenged
08:53with Gennaro's Italian twist
08:55on a French classic.
08:57Duck breast and limoncello.
08:59It's so fun.
09:00Duck, they always like something sweet.
09:03Instead, they use
09:04d'acca l'orange.
09:06Let's do my portions
09:08with limoncello.
09:09As soon as I saw the limoncello,
09:11I was like, yes,
09:12because I really like it.
09:14I always remember
09:16the family make a limoncello
09:18and I made this recipe.
09:21Unbelievable.
09:24The way you marinate it,
09:26that is fantastic.
09:27Oh, God.
09:29She used to have a bottle,
09:30Gennaro.
09:30Jesus.
09:33But that's okay.
09:35Don't worry,
09:36the leftover,
09:36I drink it.
09:37with this,
09:41we've got a celeriac
09:42and carrot puree
09:43with a sauce
09:45made from the
09:45limoncello reduction.
09:48I know you put love
09:49and passion into your food,
09:50that's what I'm about,
09:51so that's what I'm going to do.
09:53I can't wait to taste it.
09:54Oh, me too.
09:55I'm scared.
09:56That is where you have
09:59to be careful.
10:00Okay.
10:00That's going to be tender
10:01and the skin,
10:03I want them a little bit crispy.
10:05Okay.
10:06Yes, sir.
10:09I've never made duck.
10:11I've never worked
10:12with celeriac.
10:15I'm just going to have
10:15to follow this recipe
10:16to a tea.
10:24Actually,
10:25Jamie Lomas,
10:25always cooks nervously
10:27as if he has
10:28no confidence in himself
10:29but then delivers
10:30these big hearty dishes.
10:32His food is always
10:33full of flavour.
10:34Jamie, I think,
10:35is one to watch.
10:37He's working on a dough
10:38for a dessert
10:39celebrating one of
10:40Gennaro's nostalgic favourites.
10:44Chestnuts.
10:45Oh, my God,
10:46he remembered my childhood.
10:48At the end of September,
10:49we used to go up to the mountain
10:50and collect those chestnuts.
10:53His dish is sweet chestnut-filled
10:55pastries with a coffee
10:57zabayoni custard.
10:59Desserts aren't really my thing,
11:01so, yeah,
11:02I'm going to have to pull it
11:03out of the bag for this one.
11:05What he has to do
11:06is be gentle with the pastry.
11:07If he starts to knead that pastry,
11:09it will fall apart.
11:11Slowly.
11:12Don't press it in it.
11:15Slowly.
11:17What we have
11:18is almost like a mince pie.
11:20And inside that pastry,
11:21we have chestnuts,
11:23sugar,
11:23cocoa powder,
11:24and rum and raisins.
11:26Chestnuts do go dry
11:28really, really easily,
11:29so he's got to make sure
11:29that mixture is lovely and moist.
11:31There's a huge amount
11:33of technique here.
11:36What is it about desserts
11:37that worry you?
11:38Pastry has just got
11:39a mind of its own.
11:40It depends on how...
11:41It just depends on
11:43how it feels on the day
11:44and, you know,
11:45if it's going to work for you
11:46or not.
11:46I think you're starting well.
11:48You know,
11:49mix everything together,
11:50make it in the oven.
11:51Hallelujah.
11:52Hallelujah.
11:5230 minutes gone, people.
12:00One hour to go.
12:04Hello, sir.
12:05Hello.
12:07Ashley Cain,
12:08reality TV star
12:10and ultra-athlete.
12:11He started this competition
12:12as a relative novice,
12:14but when he cooks the food
12:15that comes from his heart,
12:16that's when we see
12:17great food.
12:18In a round like this,
12:20where the food is all about heart,
12:21all about family,
12:22and all about memories,
12:23this is exactly the sort of food
12:25that Ashley loves.
12:28He's working on a cheese,
12:30ham and sage stuffing
12:31for Gennaro's reimagined take
12:33on a classic Italian saltimbocca,
12:36using lamb cutlets
12:37instead of veal.
12:39I love lamb.
12:41I just love lamb.
12:42And lamb cutlet.
12:43Come on.
12:44And then you start to roll.
12:46Oh, so roll it this way.
12:47Yeah.
12:47OK, perfect.
12:49This is all about temperature
12:51and timing.
12:51He's got to make his stuffing
12:53and let it set for long enough
12:54in the fridge
12:55so that it holds together.
12:57Then he's got to butcher
12:59his lamb cutlets,
13:00open them up
13:00and butterfly them.
13:02Finger nut from the middle as well.
13:04Go on.
13:05Yeah.
13:06So don't be scared.
13:07Don't be scared.
13:07OK.
13:08Yeah, fantastic one.
13:09And then put a piece of stuffing
13:11between every lamb cutlet.
13:15I've been seeing you using all of your
13:16Ultraman skills to tenderise that meat.
13:18Is it tender enough yet?
13:20He had to come out and tell me to eat it harder.
13:22Don't be afraid.
13:23I was like, OK, let's go then.
13:24The secret is respect the lamb
13:27and then not to overcook.
13:30Remember, if you cook too much,
13:32OK, the feelings start to go out.
13:34And if you're not cooking up,
13:37it's still a little bit raw.
13:38Nobody likes raw meat.
13:44Ginger Johnson, our drag artist.
13:46And her love and passion for food
13:49flows out of those massive lashes
13:51she has on her.
13:52She's inventive and she's creative.
13:54And she brings all that pizzazz
13:56to the plate.
13:58Ginger's resting a dough
13:59for a component on her dish
14:01that's synonymous with Italy.
14:04Everybody make the pasta
14:05where I come from.
14:07So when I made my first pasta,
14:09one-year-old, two-year-old,
14:11three-year-old, five-year-old,
14:12I always have.
14:14And you look at this.
14:15and spilled ravioli.
14:18A round of pasta
14:19with beef and port mince
14:21together in that filling.
14:26That's going to be served
14:27with a lovely, rustic,
14:28sweet tomato sauce.
14:30Making a simple tomato sauce
14:32for Italian food royalty
14:34is no mean feat.
14:36It can't be too acidic.
14:38It can't be too sweet.
14:39It has to have finesse.
14:42OK, roll out the pasta.
14:43Cut into rounds.
14:45The recipe that I've got,
14:47it's not the most complicated
14:48thing in the world,
14:49but that is a double-edged sword
14:51because it means
14:52that I have to get
14:54these key skills right.
14:57Gina's got to roll her pasta
14:58out thin enough
14:59so when she folds it
15:00and joins the two edges together,
15:02it's not too thick.
15:03Can you just remove
15:06your glasses, please?
15:08One second.
15:10It's incredible.
15:11I want to do that.
15:12I know.
15:13We can sort that out.
15:14Is it slightly stressful
15:15cooking Italian food
15:17in front of Italian food royalty?
15:18Incredibly stressful.
15:19Don't be stressful.
15:20Probably about as stressful
15:21if you tried to do drag
15:23in front of me.
15:23There you go.
15:24Turn the tables.
15:25Alfie Bo can hold a tune
15:32and he's pretty good
15:33with a fry pan as well.
15:34His own Italian food
15:35seems to be flowing
15:37from his veins.
15:38But Alfie Bo's biggest enemy
15:39in the kitchen
15:40is his nerves.
15:41Like Ginger,
15:46Alfie's also working on dough,
15:48but for a different type of pasta.
15:50My father used to make gnocchi.
15:53He loved to invent it
15:54in many different ways.
15:56And it was really good.
15:58Gnocchi is traditionally
15:59a potato dumpling.
16:01But what Alfie's going to do
16:02is make discs of gnocchi dough
16:05which are filled
16:06with asparagus and courgettes,
16:08seal those little pasta parcels
16:10and cook them very, very well.
16:12The process here
16:13is really difficult.
16:14We want really lovely,
16:16soft, fluffy potato pasta dough.
16:19I've never made gnocchi before,
16:21but I'm hoping I can make
16:22Gennaro proud
16:23with my attempt at his recipe.
16:25I don't want to let him down.
16:28Are your hands shaking?
16:29Like crazy, absolutely.
16:31I'm trying to calm down.
16:32Do your hands shake on stage?
16:34No, not when I'm singing, no.
16:36You're doing ever so well.
16:37You can see.
16:38Thank you.
16:39It's the right thickness.
16:41Italian food has been
16:42one of your themes.
16:43How much do you want
16:44to be cook of the day?
16:45Well, it would be wonderful,
16:46but I'm just concentrating
16:48at the moment
16:48of perfecting this.
16:49Sing a lovely song
16:51inside your mind.
16:52Beautiful.
16:53You do it.
16:54Okay, so we're halfway.
16:5845 minutes to go, people.
17:0150 spoons.
17:02Oh, wow.
17:05On her vegetable dessert,
17:08Dawn's moved on
17:08to the most technically
17:09challenging aspect.
17:11Chocolate aubergines
17:13with an amaretto ice cream.
17:16I've never made ice cream before,
17:18so I always said to myself,
17:20don't make ice cream
17:21on MasterChef,
17:22because I've seen MasterChef
17:23and it goes wrong all the time,
17:24so delighted to be given
17:26this challenge.
17:28I pour into a pre-chilled
17:30ice cream machine
17:30and churn for 14 minutes.
17:32Her ice cream has to be
17:33a really lovely,
17:34rich, thick custard
17:35before it gets churned,
17:36otherwise it's not going
17:37to be creamy and smooth.
17:40With his stuffed cabbage
17:41on for its second boil,
17:43Alan Wynn is focusing
17:44on its accompaniments.
17:46Little chicken bites
17:47wrapped in cured ham.
17:51Sometimes we have
17:52pieces left,
17:53not with chicken.
17:54What do you do?
17:55Chicken bite?
17:56So easy.
17:58I pull up flavour.
18:03Just make sure
18:03that these bad boys
18:04don't overcook,
18:06so I need to keep
18:07an eye on them.
18:07Alfie's working
18:13on the time-critical
18:14asparagus and courgette
18:15filling for his gnocchi
18:17parcels.
18:19Gennaro's recipe
18:20calls for those vegetables
18:21inside those little
18:22pasta parcels
18:23to be al dente.
18:24He wants a bit of a crunch.
18:27It's a tricky one,
18:28but I don't want my gnocchi
18:30to slit or crack.
18:33That's got to be seasoned
18:34really well,
18:34and then cooled,
18:36because if it's not cold,
18:37potato dough will melt.
18:41Across the kitchen,
18:42Ashley's hoping
18:43his ham and cream cheese
18:44stuffing for his lamb
18:45cutlets is set.
18:47This is a very special moment.
18:49That is class.
18:55And he now has to master
18:56the tricky technique
18:57of sealing it
18:58into the lamb.
19:00Just pull it.
19:02Pull like that.
19:03No, pull the meat.
19:04Stretch it.
19:04Stretch it.
19:05Don't worry,
19:05it will stretch it.
19:07But don't break it.
19:08Don't be afraid.
19:08Don't be afraid
19:09to close it.
19:11He's got to be
19:12really gently,
19:13otherwise the stuffing
19:14will crumble
19:15and it will fall to bits.
19:17Time's never been
19:17my friend in this kitchen.
19:19It's never been
19:19my friend in life.
19:20I'm always late,
19:21unfortunately,
19:22but I'm going to get
19:23my lamb in the oven,
19:24make it flavoursome,
19:26tender and beautiful.
19:28How long do you have
19:29to boil potatoes for?
19:30So that's 30 minutes left.
19:36Also with timing concerns
19:38is Jamie,
19:39who's only just started
19:40assembling his chestnut pastries
19:42for baking.
19:43I don't know
19:44whether I've done it right,
19:45whether I've done it wrong,
19:46so I'm just going to
19:47hope for the best.
19:48If Jamie doesn't get them
19:50in the oven quick enough,
19:51they're not going to be
19:52cooked all the way through.
19:54I mean,
19:54I'm running out of time now.
19:55Let's do this.
19:57This isn't the first time
19:58I've seen Jamie
19:59in a real flap
20:00in this kitchen.
20:02And his pastries
20:03aren't his only worry,
20:04as he's now tackling
20:06the coffee zabbione
20:07custard accompaniment.
20:09I'm not even sure
20:10why this is supposed
20:11to look like this.
20:13I always remember,
20:14little child,
20:15my mother always
20:17used to make me
20:17for me a zabbione
20:18with a drop of coffee inside.
20:21Couple of eggs,
20:22mixed with a bit of sugar.
20:24If he doesn't cook it enough,
20:25we're going to have
20:25the flavour of raw egg yolk.
20:27I keep shaking.
20:29It become a little foamy.
20:31Yeah.
20:33Everyone loves coffee
20:35and the paste.
20:37Katie is also
20:38feeling the pressure.
20:40I still need to mash the veg
20:42and cook the duck.
20:45I don't want to do that
20:46until the last minute
20:46because I don't want to overcook it.
20:48I'm hoping the duck
20:50doesn't take that long
20:51but that's what
20:52I'm worried about.
20:55You cook four minutes
20:56one side,
20:57four minutes
20:57at the other side.
20:59She has to get the timing
21:00absolutely right
21:01and it's going to be
21:02well rested
21:02so that when she cuts
21:03into it,
21:04we don't have all this
21:05blood running
21:06all over the plate.
21:07I just don't want to
21:08burn the duck.
21:08I've never cooked it before.
21:12Over on the pasta dish,
21:14ginger needs to fill
21:15and shape enough
21:16agnolotti
21:16for three portions.
21:19Right amount of filling
21:20to the right amount of pasta.
21:21All joined together
21:23in the centre
21:23but ginger has to be
21:25really careful here
21:25otherwise those little
21:27agnolotti
21:27will start to blow open.
21:29Too much filling.
21:30Squash it down.
21:35No, don't need
21:36to squash it down.
21:37Before it gets dry,
21:38you roll it
21:39and then one finger
21:41on top of the other one.
21:43You pull it
21:44and then it becomes
21:46perfect.
21:48I've just got to do
21:49this very fiddly thing
21:50about 45 times
21:52in the next five minutes
21:53and then we'll be golden.
21:58And Alfie has a similar
22:00challenge.
22:01This potato gnocchi dough
22:03needs ample filling inside
22:05and then clamped closed
22:07and sealed really,
22:08really well
22:08so that gnocchi
22:09doesn't fall apart.
22:12Be careful with the flour
22:13because sometimes
22:14it's too much flour.
22:15It's OK.
22:19OK, so we're on our final
22:21five minutes now.
22:23You need to think
22:23about plating up.
22:30Turn in now.
22:33Turn in a little bit.
22:35You've only got
22:36four minutes
22:36in that dark.
22:37I know.
22:42Well, they only take
22:42three minutes
22:43in the water
22:44so, and the sauce
22:45is ready.
22:47Got to wait for them
22:47to rise to the top
22:48for the water.
22:51Oh, here's one.
22:54This should be
22:55absolutely delicious
22:55and if it's not,
22:56I don't know
22:56what I've done.
23:02OK, guys,
23:02you've got two minutes left.
23:03Just two minutes, please.
23:05I think I like
23:06the look of them.
23:08I mean,
23:08I don't know
23:08how they're going to
23:09be when I get them out.
23:13They don't really
23:13want to cut it up,
23:14but they can cut through
23:15that, and then
23:15they can celebrate
23:17my success or failure
23:18together.
23:24Just want to go crazy.
23:26Whoa, that's it.
23:27Good, good, good.
23:32Guys, 60 seconds.
23:41Don't break it.
23:42Don't break it.
23:44Wow.
23:44Hallelujah, we've done it.
23:47That's it.
23:47Time's up, guys.
23:48Time's up.
23:53Alfie,
23:54are you looking back
23:54over it?
23:55I know, that's what
23:56I keep thinking.
23:57Did I miss something out?
24:02Hello.
24:02Hello.
24:04First up is Alfie
24:05with Gennaro's
24:06asparagus and courgette
24:08filled gnocchi
24:09topped with parmesan
24:10and crispy sage leaves
24:12in a butter,
24:13balsamic and sage
24:14sauce.
24:21Your gnocchi is lovely
24:22and light,
24:23right amount of filling,
24:24so you get that real
24:24lovely sweetness
24:25and sharpness
24:26of the courgette inside,
24:28the richness of the
24:28asparagus as well,
24:30which is slightly earthy.
24:32It's a great plate of food.
24:33Thank you, Jill.
24:34What I love the most
24:35is the sage
24:36and the cheese
24:38that's on top
24:39and some of it's crispy
24:40and gooey
24:41and it's really good.
24:42Thanks, Chris.
24:42Thank you.
24:43The texture of gnocchi
24:45is just marvelous.
24:46Thank you.
24:47Thank you so much.
24:48The feeling was quite good.
24:50Asparagus inside.
24:51Well done.
24:52The butter in sage,
24:54marvelous.
24:54I love it.
24:55You made me very pleased.
24:57Thank you so much.
24:58Thank you.
24:59Getting Gennaro's feedback
25:01was a dream for me,
25:03you know,
25:03because the fact
25:05I've cooked for him,
25:06you know,
25:06I've given him
25:06a proper Italian dish.
25:08I'm so thrilled.
25:09It's brilliant.
25:12Katie has served
25:13Gennaro's take
25:14on duck a l'orange,
25:16duck breast marinated
25:17in limoncello
25:18with a celeriac
25:19and carrot mash,
25:21broccoli with capers,
25:23chili and garlic
25:23and a buttery
25:25limoncello sauce.
25:26You don't know
25:27if that duck was cooked yet
25:28because you didn't have
25:29time to slice it.
25:30No.
25:31That duck
25:35is not cooked enough.
25:41Timing's got the better of you,
25:42but the sauce
25:44is fantastic.
25:45You've taken that sauce
25:47with all that limoncello
25:48and the sharp lemon rind
25:49and reduced it
25:50with all the pan juices
25:51for the duck
25:51and that is really
25:53wonderfully flavoured.
25:54There's so much
25:55limoncello
25:56in the sauce.
25:58I feel quite tipsy.
25:59However,
26:00I love
26:01your celeriac mash.
26:03It's lovely
26:04with the limoncello
26:05over the top,
26:05it works.
26:06The broccoli
26:07with the capers,
26:09they're delicious.
26:10The duck
26:11if it was cooked,
26:12I would have said,
26:13yes,
26:14what a lovely dish.
26:15Thank you.
26:16I was furious about the duck.
26:19I should have trusted my gut
26:21and started it a little bit earlier,
26:22but I didn't want to overcook it.
26:27Alan Wynne has stuffed a whole cabbage
26:29with pork mince, salami and herbs.
26:32Wow, that looks really good.
26:33and served it with chicken bites
26:36wrapped in pancetta and sage,
26:38a tomato sauce
26:39and a vinaigrette dressing.
26:49The cabbage is cooked to perfection
26:52with the rest of the ingredients inside.
26:54The saltiness of the salami
26:56tastes delicious.
26:57This one is so good,
26:59you cook better than mine.
27:01Your little bits of chicken,
27:03saltiness of that pancetta
27:04and that richness of fragrant sage
27:07running through the whole thing.
27:08Everything's seasoned really well.
27:09I think you've done a great job.
27:11You've got a lovely,
27:13ripe, blushing tomato sauce.
27:16It's glossy and it's sweet.
27:18There's bags of parsley in there.
27:20This is the best
27:22that I've seen you cook so far.
27:24Thank you.
27:27I was nervous because I didn't know
27:28whether the cabbage
27:29was going to stay together.
27:31So, yeah, pleased with our performance.
27:34Just got to keep the standard up
27:35going forward now.
27:38Ashley has cooked Gennaro's
27:39take on saltimbocca.
27:41Lamb cutlets stuffed with
27:43parma ham, cheese, sage,
27:45parsley and basil.
27:47Served with garlic and rosemary
27:48sautéed potatoes.
27:53The lamb, perhaps I want
27:55a little bit pinkish inside.
27:57is kind of well done.
28:00But the potato,
28:02they're really good.
28:03Garlic and rosemary,
28:05lovely and crispy.
28:06That is nice.
28:07The lamb filling
28:08is quite a bold whack
28:10of herbs.
28:11Tons of parsley,
28:13tons of garlic.
28:14I like it.
28:16You've got great flavours here,
28:18Ashley, of sage
28:19and a salty ham,
28:20but sadly,
28:21the lamb's a bit dry.
28:24For the first time
28:25in the competition,
28:26I feel disappointed.
28:28The meat should have been
28:29rarer.
28:30So I better get my hands
28:32and my heart ready
28:32for another round.
28:34Hello.
28:37Ginger has made
28:39pork and beef mince
28:40filled agnolotti
28:41in a tomato
28:42and basil sauce.
28:50The pasta,
28:51it is good,
28:52but I believe
28:53it's just a little bit
28:55thick on the sides.
28:56OK.
28:57But at the end of the day,
28:58every single one
28:59is close.
29:00So,
29:01nothing escaped.
29:02I love the flavours.
29:05There's a little bit
29:05of pepperiness
29:06on my tongue,
29:07which is wonderful.
29:08That porky smokiness
29:09inside that pasta
29:10is great.
29:11The tomato sauce,
29:13it's chunky,
29:14it's rustic
29:15and it's singing
29:15with basil.
29:16It's a good flavour.
29:17Thank you.
29:21That's been
29:22an amazing experience today.
29:23It's like getting
29:24a masterclass
29:25from a king
29:26of food.
29:30Dawn has made
29:31Gennaro's
29:32quirky veg dessert.
29:34Layers of deep-fried
29:35aubergines
29:35coated in a rich
29:36chocolate sauce
29:38with crushed
29:39amaretti biscuits
29:39and flaked almonds.
29:42Served with
29:42an amaretto ice cream
29:44topped with
29:45zesty orange
29:45and lemon.
29:50The aubergine
29:52is cooked
29:53crispy
29:54but still soft
29:56that it's began
29:56to soak in
29:57all this lovely
29:58chocolatey sauce
29:59to become something
30:01and really springy
30:02and delicious.
30:03Love it, love it, love it, love it, love it.
30:06Happiness is getting drunk
30:07on your ice cream, Dawn.
30:09Holy camole.
30:11That ice cream
30:11is unbelievable.
30:13How much booze
30:14have you got in there?
30:15Follow the recipe.
30:16Well, we like to make
30:17everybody
30:18happy when they have
30:20a food food.
30:21My favourite chef.
30:23Gosh, yes, I...
30:25Oh, that's good.
30:28And there's little bits
30:29of citrus running
30:29through it,
30:30giving it real freshness.
30:31I think you've done
30:32a great job here.
30:33Thank you.
30:35The aubergines,
30:36the almonds,
30:37the amaretto
30:38bringing me back.
30:39My childhood memory.
30:41Dawn, thank you.
30:43Thank you.
30:43He's such a nice guy,
30:49Janara,
30:50and for him to have been
30:51catapulted back
30:52to his own childhood,
30:54I'm very proud
30:55of myself right now.
30:56Finally, it's Jamie,
31:02who's cooked sweet pastries
31:04filled with chestnuts,
31:05chocolate, rum,
31:06and raisin,
31:08served with an espresso
31:09zabayoni custard.
31:17The pastry
31:19is unbelievable.
31:21Thank you.
31:22It's crumbled,
31:23it's not hard.
31:24The chestnuts
31:25with the chocolate
31:26with a little bit
31:27of zabayoni.
31:30Wow.
31:32It's excellent.
31:35You got an excellent
31:36off Gennaro.
31:37Yeah.
31:38You got a wow.
31:39Yeah.
31:39I'll give you an ace.
31:40Thank you.
31:41The zabayoni,
31:43perfect,
31:43sort of slightly
31:44sticky and sweet,
31:45and then that hit
31:46of coffee,
31:47it looks great,
31:48it tastes great,
31:49you've got a class act.
31:52The pastry
31:53is a work of art.
31:54This feels like
31:55it was made
31:55by somebody
31:56in the back
31:57of a posh kitchen
31:58who does this all day.
32:00Absolutely beautiful.
32:04I'm feeling
32:05a little bit overwhelmed,
32:06to be honest.
32:06The feedback was phenomenal
32:09and, yeah,
32:09I'm super happy.
32:12I feel like
32:13I've really smashed it.
32:16Thank you very much
32:17to Coco,
32:18the recipe,
32:19my recipe.
32:20You made me
32:21very proud.
32:23At the start of this,
32:24we did say
32:24we will choose
32:25a cook of the day.
32:27That person
32:27will go straight through
32:29to the next part
32:29of the competition.
32:31The other six
32:32will have to cook again
32:33for their place.
32:34We're going to ask you
32:35to step outside
32:36and we'll call you
32:36back in again
32:37as soon as we possibly can.
32:38Thanks very much indeed.
32:39Off you go.
32:40Thank you.
32:41Thank you.
32:44They all
32:45really tried
32:46and pulled off
32:47some very difficult things.
32:48For me,
32:49three standout cooks.
32:50Yes.
32:51Alan Wynn
32:51with his cabbage
32:52and his chicken bites.
32:54Jamie with his chestnut
32:55and chocolate pie
32:56with zabbione.
32:57Yeah.
32:58And Dawn
32:59with her chocolate aubergines
33:00and amoretti ice cream.
33:02Yes.
33:03I loved it.
33:04Jalara,
33:04thank you very much indeed.
33:05Thank you, John.
33:06Take care.
33:07Thank you very much indeed.
33:08Such a pleasure being here.
33:09Really good day.
33:10Thanks very much.
33:14Picking one person
33:16who cooked
33:17the best
33:18is impossible.
33:19Yeah,
33:20it's a difficult decision
33:20but there's one person today
33:22who I think
33:23just did
33:24an amazing job.
33:25Thank you very much indeed
33:34for all your hard work.
33:36It was joyous.
33:39Our cook of the day
33:40is...
33:42Jamie.
33:44Jamie.
33:48Well done, Jamie.
33:50Yes!
33:51Well done.
33:53I get to go home
33:54and see my little girl
33:55so...
33:55I'm ecstatic
33:56and I miss a round
33:57so yeah.
33:58Thank you so much.
33:59Thank you guys.
34:00Good luck.
34:01Well done.
34:01Congratulations.
34:01Thank you.
34:03Well done.
34:04Thank you.
34:07Yeah!
34:08It's cook of the day.
34:08I honestly can't believe it.
34:11I'm in the final six
34:12of MasterChef.
34:16Okay you six.
34:18Time to pick yourself up.
34:20Gennaro's food
34:20was all about stories
34:22and emotion
34:22and growing up in Italy
34:23and your brief
34:24is to cook us
34:26a dish inspired
34:27by somewhere
34:27that you love.
34:30At the end of this
34:31five of you
34:32will be joining Jamie
34:33in the next round.
34:34One of you
34:34will be going home.
34:37Show us all
34:38the skills
34:39and finesse
34:41you've learned
34:41along the way.
34:43Ladies and gentlemen
34:44one and a half hours
34:46let's cook.
34:53This food
34:54needs to tell a story
34:55of holidays
34:56family occasions
34:58your favourite place.
34:59We want to feel
35:00the joy on the plate.
35:03I'm feeling good.
35:04It's food that I love to eat
35:06and if I nail it
35:07we're going to be
35:07in a good place.
35:08All of them
35:10have got the skill
35:11all of them
35:12have proved
35:12they've got the palate
35:13what they've got to do
35:14now is hold their nerve.
35:18I'm nervous
35:19what else is new
35:21so I better get cracking.
35:22Katie are we going to far away
35:27sunny climes?
35:29We're going to Lancashire
35:31Grace.
35:32Well yeah.
35:33I'm a very proud
35:34daughter I must say.
35:36Same here.
35:36What are you cooking?
35:37I am making you
35:39a lamb
35:40hot pot.
35:41It's a little nod
35:42to my time
35:42at Coronation Street
35:43obviously the infamous
35:44Betty's hot pot
35:45and my grandmother
35:46used to make hot pot
35:47all the time.
35:48I'm baking my own bread
35:50I'm making my own butter
35:51because when you have
35:53a hot pot
35:54you want to dip
35:55the bread in.
35:55Can I say something
35:56northern to her?
35:57You can say whatever you like.
35:58Go on Katie lass.
35:59Go on.
36:00Thanks Carl.
36:01We were just speaking
36:03in our own.
36:03She's an accurate.
36:04I'm sorry you didn't
36:05understand that job.
36:06I'm really pleased
36:07with what she's doing
36:08she's pushing herself.
36:09Wonderful.
36:10I'm glad that you two
36:10are bonding over this hot pot.
36:12Katie one of the things
36:13so far in the competition
36:14has been timing.
36:15Yes.
36:15Are you going to get
36:16the timings right?
36:17I hope so.
36:18I'm going to go like
36:18Roadrunner after this conversation.
36:22I love this.
36:23A Lancashire hot pot
36:24usually lamb
36:26in a sauce
36:26with potatoes
36:27across the top
36:28and it's cooked
36:30in the oven
36:30thus a hot pot
36:32but what Katie is doing
36:33is cooking all the bits
36:34separately
36:35and bringing them together.
36:37She's using lamb mince
36:38which is cooking
36:38quite quickly.
36:39With that she's got
36:40a cannon of lamb
36:41then it should be
36:41nice and tender.
36:42We've got a red wine sauce
36:44in which with stock
36:45and thyme.
36:46This needs to be
36:47a really hearty dish
36:49that will make
36:50a lampy shirt proud.
36:52I'm trying to prove
36:54that you can make
36:55a hot pot
36:55look pretty.
36:57Flavour and good looks
36:58which is everyone
36:59from Lancashire.
37:05I'm surprised
37:06that I'm still here.
37:07You know
37:07every time I show up
37:08in that kitchen
37:08I just think
37:09what am I doing?
37:11But I could actually
37:12probably open a restaurant
37:13after this.
37:13Crazy.
37:14You could have
37:14an Ashley Kane cookbook.
37:16Anything is possible.
37:18I'm worried about
37:19getting everything done.
37:20I've got a lot of sauces
37:21a lot of salads
37:22a lot of things to do
37:23and not a lot of time
37:25to do it.
37:26Ashley is buying
37:27on his West Indian heritage.
37:29He's cooking jerk chicken.
37:31For me
37:32good jerk chicken
37:33has a kick.
37:34It needs a judicious
37:35use of scotch bonnets.
37:37I want that jerk sauce
37:38to be rich
37:38and zinging.
37:40He's got little chickens
37:41called a pussan
37:42and there should be
37:43lots of marinade
37:44around the outside
37:45of that chicken.
37:45Ashley's really
37:49pushing himself
37:49and we're also
37:50getting some flatbread.
37:52I've never had
37:53a flatbread before
37:53with jerk chicken.
37:55I usually would have
37:56rice and peas
37:57some tea.
37:59It might work
38:00but it might just
38:00all be a bit dry.
38:03My favourite place
38:04in the world
38:04is my home
38:04and a huge part
38:06of my home
38:06is the Caribbean
38:07roots and culture.
38:09Where in the Caribbean
38:10are your family from?
38:11St Vincent
38:12and the Grenadines.
38:13Ashley, I've got to say
38:14right now
38:15if you can take me
38:16on holiday
38:16to a Caribbean island
38:17I'm going to be
38:19very, very excited indeed.
38:24Celebrities,
38:2520 minutes gone.
38:26Oh yeah,
38:27time flies
38:28when you're having fun.
38:31Alfie's cooking us food
38:32from a place
38:33that we know he loves.
38:34He's talked about Italy
38:35all the way
38:35through the competition.
38:37I was about 22
38:39when I first went to Italy.
38:40I did a concert over there
38:42and I tasted Italian pasta
38:44for the very first time
38:45and it was just
38:45out of this world.
38:51Alfie,
38:51I found your straw.
38:53Have you brought
38:53your guinea pig with you?
38:54That's the salad.
38:55Maybe a squeeze of lemon
38:57in there.
38:57I mean it looks delicious.
38:58I am on the high fibre.
39:00Alfie,
39:00you've just cracked a joke
39:01on MasterChef.
39:02I have, I know, I know.
39:03I've never seen you.
39:04I must be enjoying myself.
39:06Yippee!
39:07You've relaxed.
39:08There we are.
39:09There we are.
39:09Great round with Gennaro.
39:11Thank you.
39:11Has that given me the confidence?
39:13It has
39:13and I thought I would
39:14take you on a trip
39:16to the Amalfi Coast
39:18where I remember
39:19being up there
39:19at this gorgeous kitchen
39:21at a place
39:22called Mama Agatha's
39:23and she cooked
39:25this incredible
39:26lemon chicken
39:27with garlic
39:28and herbs
39:29and wrapped in straw.
39:31So I'm going to try
39:32and recreate it for you.
39:35Alfie's huge bag of hay.
39:37He's going to put it
39:38round the chicken
39:38and try to get
39:39all that lovely
39:40rustic
39:40farmyard flavours
39:42all into the meat.
39:45With this chicken
39:47a salsa verde
39:48really rich
39:49quite sharp
39:50made from parsley
39:52eggs
39:52and capers.
39:54Fantastic.
39:55However,
39:56Alfie's going to serve
39:57his chicken whole
39:58and that means
39:59that he will not know
40:00if that chicken
40:01is cooked
40:01all the way through
40:02until such time
40:03as we open it up.
40:05That's a big gamble.
40:08I want to make sure
40:09that that chicken
40:09is super done.
40:16Alan,
40:16where are you
40:17taking us to today?
40:18We're going to
40:19the south of France.
40:20I had a second home
40:20in France
40:21right on the coast
40:21because I was working
40:23there for six months
40:23and it's where
40:24I finished my career
40:25so that's why
40:25I'm doing a lobster
40:26linguine.
40:27You can sit
40:28and see the lobster
40:29come out of the ocean
40:30and within an hour
40:31or so it'll be
40:31on your plate.
40:31It feels like
40:32you walked into
40:33this kitchen
40:33at the beginning
40:35and said that
40:35you just didn't
40:36really cook at all
40:37and now you
40:38quite casually
40:39seem to be
40:39working with the lobster.
40:41Well, hopefully
40:42the lobster's
40:42going to work
40:42with me as well
40:43so we'll see
40:44what happens.
40:46From that whole lobster
40:47he's going to have
40:49to get a huge amount
40:50of flavour
40:50to make a sauce.
40:52He's using the head
40:54for stock.
40:54He's got his own
40:55pasta on the go.
40:57It's a really complex
40:58delicious thing
41:00that he's making here.
41:01I've done the pasta
41:03before but there's
41:05a couple of things
41:05here that I'm probably
41:07doing for the first
41:07time on national
41:08television which
41:09isn't great.
41:10I'd never prep
41:11for a game like that.
41:12Cooking and prepping
41:13the lobster
41:14I was a little bit
41:15worried about it.
41:16What's a bit more
41:17pressure?
41:21Celebrities!
41:2250 minutes gone
41:2340 minutes left.
41:25The main thing I learnt
41:32from Gennaro
41:32was that his food
41:34is really emotional.
41:35It's all about stories
41:37and heart and emotion
41:38and I need to try and
41:39bring a bit of that
41:40into my cooking I think.
41:41We're in New York.
41:43We've had the most
41:44gorgeous day.
41:45We've been shopping.
41:46We've had cocktails.
41:46We've been to an art
41:47gallery.
41:47We've had more cocktails.
41:48We've been to Broadway.
41:49We've seen a gorgeous
41:50show.
41:51Now we're absolutely
41:51starving and we're
41:52going to Koreatown and
41:54we're going to have
41:54delicious Korean-American
41:56food.
41:57Love it.
41:57What time do we go?
41:58And then we're going to
41:58go and have more
41:59cocktails.
42:00And then a club.
42:01Why not?
42:02Cool!
42:02Thanks!
42:03What are you going to
42:03cook for us?
42:04I am cooking bao buns
42:05with lemon pepper
42:06beef, cheesy corn and
42:08a non-fermented
42:09kimchi.
42:10New York is my
42:11favourite place in the
42:12world and it really is
42:13a 24-hour city.
42:14You can go and eat
42:15this food at 2 o'clock
42:16in the morning and be
42:17transported to Korea in
42:18the process.
42:19It's magical.
42:23Ginger's making her
42:24own bao buns.
42:27Wow!
42:28She is a machine in
42:30the kitchen.
42:31Those bao buns need
42:32to be nice and soft
42:33and pillowy-ish.
42:33I've got no room to
42:34put anything in here.
42:36With that we've got our
42:37kimchi which is a spicy
42:38cabbage salad.
42:39Usually it's brined first
42:40and it's left in a jar to
42:42ferment.
42:43She doesn't have time to
42:44ferment it but I hope it
42:45has bags of flavour.
42:46I'm very pushed for time
42:47but it's all happening
42:49and if it all keeps going
42:50it'll go.
42:51So there you go.
42:5425 minutes left.
42:57You and me are not
42:58friends anymore Grace.
42:59What?
43:03Fillet the mackerel.
43:08I'm quite used to
43:08filleting fish now.
43:12What's cooking today Dawn?
43:13Where are you taking us?
43:14Taking you up to Scotland
43:15which is one of my favourite
43:16places in the world.
43:17It's where I was born.
43:18It's where my dad lives.
43:19He'd always take us out
43:20on his boats and we would
43:20catch line after line of
43:22fresh mackerel.
43:22Take them home and eat them
43:23and we'd always stop off
43:25at the supermarket and get
43:26a jar of pickled cockles
43:27and eat them in his car
43:27with a toothpick.
43:29So I am making you
43:30pan fried mackerel with
43:32clap shot which is
43:33neeps and tatties and a
43:35pickled cockle escabash
43:37with a cullin skink sauce.
43:40That's a fish feast.
43:41It is.
43:42I mean ambition is one
43:43thing but reality is another.
43:45If she wants to cook four
43:46dinners at once and put
43:48them on the plate we
43:49should let her.
43:49Thank you.
43:50These are some of my
43:53favourite flavours.
43:55Cullin skink for example.
43:56Creamy smoked haddock flavours.
44:00Escabash is a way of
44:01pickling things.
44:02Onions and carrots
44:03cooked down with vinegar
44:04but she's actually putting
44:06in cockles which are
44:07coming out of the jar.
44:08Cockles are quite salty.
44:11We have got lots of big
44:12powerful flavours in this
44:13plate.
44:14I hope it's not all too
44:15overpowering.
44:17These are very familiar
44:18Scottish flavours.
44:19Do they all work together?
44:20I think so.
44:21But if I messed this up
44:22really badly I could be
44:24going home today and that
44:24would absolutely devastate
44:25me.
44:29You've got just four
44:30minutes.
44:31Four minutes.
44:33I don't really know how
44:37to do this.
44:39Basically just need to add
44:41the sauce to the meat.
44:44I'm trying to make a
44:46quenelle because I'm a
44:47fancy pants.
44:48I've not made one before
44:49I've just watched lots of
44:49videos on how to make one
44:50so here we are.
44:56Just burnt the flatbread.
44:58This is not good.
44:59It's a bit of a struggle.
45:0430 seconds.
45:05I don't know whether I've made
45:12my pasta a bit too thick.
45:15My balls have turned out
45:16really well.
45:16I'm so, so pleased.
45:20That's going to have to do
45:21for that.
45:22Time is up.
45:23Step away from your
45:23benches, please.
45:25Yes!
45:26I've done it.
45:27I don't know how it tastes
45:28but I've got it ready.
45:29Jobs are good.
45:32I'd eat it.
45:35Celebrating her home
45:36county of Lancashire,
45:38Katie has cooked a lamb
45:39hotpot.
45:40Diced lamb cannon and lamb
45:42mince with potato,
45:44carrot, swede and red
45:45cabbage.
45:46Served with a red wine
45:47sauce.
45:49Homemade soda bread and
45:51butter and crispy lamb fat.
45:53This is not looking like a
45:54hotpot.
45:55This looks like a work of
45:56art.
46:02The lamb cannon is
46:04overdone and it's going
46:06slightly chewy but what's
46:08wonderful is the amount of
46:09mince lamb in there.
46:10Fried really well.
46:12Little bits of potato across
46:13the top and the red cabbage
46:14giving sharpness which is
46:15good.
46:16Soda bread, a little bit
46:17dense.
46:18I don't mind that too much
46:19because I appreciate all the
46:20hard work and you didn't run
46:22out of time.
46:23The lamb cannon, although
46:24it is a little bit over, the
46:26richness of the gravy is
46:28just outstanding.
46:31Whack of salty rendered down
46:33lamb fat to go on the bread
46:35and your butter, creamy,
46:37silky and just goes
46:39beautifully on that bread
46:40dipping it into the lamb.
46:41Good.
46:42Thanks Katie.
46:43Thank you very much.
46:44Thanks.
46:45Apart from a tough lamb
46:47cannon, my main goal was the
46:49taste and the presentation
46:50and just to show that I can do
46:53different skills.
46:56Ashley's Caribbean menu is
46:58jerk chicken with an orange
47:01pineapple sesame seed salad,
47:04flatbreads and a lime and
47:06coriander yogurt sauce.
47:08It looks the part, but when you
47:14start to eat, it hasn't got that
47:16fire and oomph that you need
47:18from jerk.
47:19Can't taste the chilli.
47:21This fruit and salad thing is
47:23really fascinating for me because
47:25you've got sharp, sour pineapple in
47:27there and sweet orange.
47:29It's really refreshing and really
47:30light and actually it goes nicely
47:32with that little bit of crust on the
47:34outside of that chicken.
47:36The breads are nicely made, but
47:38you've cooked them just a little bit
47:39too long and they're starting to go
47:41a little dry.
47:43I'm slightly disappointed that a
47:45little thing like spice could have
47:46made all the difference, but I've
47:48just got to keep my fingers crossed
47:50to see if it's enough.
47:52Inspired by living on the coast in the
47:54south of France, where he finished his
47:56rugby career, Alan Wynne has served
47:59lobster linguine.
48:00Linguine is really thin.
48:03It's that sort of more fettuccine.
48:05In a lemongrass, ginger, chilli and
48:07star anise sauce, dressed with a
48:10lobster claw.
48:15The lobster is perfectly cooked.
48:18What I love about this sauce, there's
48:20lemongrass and there's ginger and
48:22there's star anise and there's a
48:23kick of chilli.
48:24It's got real depth and it keeps
48:26building the more that you're eating
48:27it.
48:28It's outstanding.
48:29Thank you.
48:29With lobster pasta, it can go one of
48:31two ways.
48:32It can either be really flavoursome
48:34or it can be bland and creamy.
48:37Congratulations, you've got it
48:38absolutely bang on.
48:40This is fantastic.
48:42Your pasta is beautifully made,
48:44it's got a nice little bite to it,
48:45it's skilled, it's delicious.
48:47I like it a lot, Alan Wynne.
48:49Thank you.
48:50I'm happy with that.
48:53I haven't done that recipe before and
48:55actually, you know, it came out good.
48:57At least I know I was a cooked lobster now.
49:00Ginger.
49:04Hello.
49:04Ginger's trip to Koreatown in New York
49:09is bao buns filled with lemon pepper
49:11beef, pickled ginger shallots and
49:14coriander, with fresh kimchi marinated in
49:17anchovy sauce and cheesy corn.
49:20The star of the show is your bao bun,
49:31which is lovely and soft and pillowy light,
49:34which is really difficult to get right.
49:36And inside that, bits of beef, which are
49:38really thin and ferocious amount of pickled ginger
49:41and the shallots as well being sharp with all
49:44the herbs.
49:45Very, very clever indeed.
49:47Thank you.
49:47I didn't think you'd get all this flavour into
49:50this kimchi in a short amount of time.
49:53Using anchovy, almost to fake that funky
49:56fermented taste is lovely.
50:00This cheesy corn, it's a big plate of stodge.
50:04It's exactly what it's meant to be.
50:07I love it.
50:08I am over the moon.
50:13The gods of bao buns were on my side today
50:16and they were perfect, so I'm so chuffed.
50:20Representing Scotland, Don O'Porter.
50:23I've got you a little gift.
50:28Right.
50:30Wonderful.
50:37Very nice.
50:39Ginger, we're in the club.
50:41Beautiful.
50:41Hi.
50:42Welcome to the family.
50:44Does this make it taste better?
50:45It does.
50:45Showcasing her Scottish heritage, Dawn has served pan-fried mackerel on buttery leeks
50:54with mashed Sweden potato, pickled cockle escabash, and a smoked haddock potato and cream Cullen
51:02skink sauce.
51:03I love mackerel.
51:11Perfectly cooked.
51:12It's a very strong, slightly bitter taste, but then you've got the smooth, silky softness
51:18of the haddock creamy sauce, which just takes the edge off it.
51:23Getting neeps and tatties into Cornell.
51:26I don't know what Scotland will make of it, but you did it.
51:31It's Bonnie.
51:32The escabash is inspired.
51:36Sharp sweetness coming from that vinegar with the shallots, the sweet carrot mixed together,
51:40and those little cockles tasting of the sea.
51:43Some really complex flavours, big, bold flavours, and you've made them dance quite nicely together.
51:49Good on you.
51:50Thank you.
51:51Thanks, Dawn.
51:51Thank you.
51:53You know, when you get that seal of approval from John and Grace, it's so validating.
51:59I want my dad to be watching this episode smiling his head off up in Scotland and feeling
52:03proud of what I've done.
52:04Last up is Alfie, with his Italian hay-baked lemon chicken, served with purple-sprouting broccoli,
52:13an anchovy caper and parmesan salsa verde, and a chicken sauce.
52:18You don't know if that chicken's cooked all the way through?
52:20No.
52:21Until I open it up?
52:22Yeah.
52:24I can't breathe.
52:28Good job.
52:29Thank you.
52:29The chicken's cooked beautifully, it's so lovely and moist, and slightly woody and smoky
52:38from that hay around the outside.
52:40Sharp, rich, fragrant lemon with that lovely, buttery, crispy skin on the outside.
52:45The sauce, rich saltiness coming from the stock, all the juices going in there from the chicken,
52:50it's delicious.
52:51Thank you.
52:51You have convinced me to add a bag of hay to my online shopping delivery, because it
52:58really works.
52:59But then you've got this lovely, chunky salsa.
53:04It's so heavy with parmesan and anchovy and caper.
53:07I could just eat that by itself on toast.
53:10Thank you so much.
53:11Thank you.
53:12I was so pleased that that chicken was cooked all the way through.
53:18That was great feedback from John and Grace.
53:23I loved that round.
53:25I think Gennaro gave them a gift.
53:27He's truly inspired them.
53:28That was some of the best dining that we've had of the whole competition.
53:32I loved Alfie Bow's chicken.
53:35It was so clever.
53:36Lemon and garlic personified.
53:38It was bags of flavor.
53:40Ginger pushed herself in this round with her Korean beef and kimchi.
53:47How do you make bao buns when you haven't got a lot of time?
53:50It was fantastic.
53:51Alan Wynne, lobster and pasta.
53:54That's a difficult thing to cook.
53:56He really pulled it off.
53:58Dorno Porter and a celebration of Scotland with mackerel and cullenskint sauce.
54:03I loved it.
54:04All of those four were exquisite today.
54:07Very impressive.
54:08That leaves us with a conversation about Katie and Ashley.
54:13Beyond doubt, Ashley wanted to take us to his happy place.
54:17And he really put effort into this.
54:19His flatbreads, as well made as they were, he'd overcooked them.
54:22They'd become quite dry.
54:23But that jerk chicken could have done with a lot more chilly heat.
54:27Katie, a lamb hot pot made from the heart, representing Lancashire.
54:32And the gravy, exquisite.
54:35She made her own soda bread.
54:36She churned her own butter.
54:38And we had a really dainty looking dish.
54:41But some bits of lamb were chewy.
54:43Everybody in that room is just gold standard.
54:48And it'll just be sad to go home.
54:52I'm loving it.
54:53Fingers crossed I get to stay in.
54:55I never knew how much this competition would actually mean to me.
55:00I've been brave enough to push myself.
55:03And I'm just sitting here hoping that I've done enough.
55:06Who's joining Jamie in the next round?
55:08This is a heartbreaking part of the competition.
55:11Celebrities, thank you so much.
55:21You took us to places that genuinely meant so much to you.
55:26We experienced some exquisite cooking.
55:30But even so, only five of you can go through to the next round.
55:37The celebrity leaving us.
55:39It's Ashley.
55:49Ashley, thank you so very much indeed.
55:52Great competition.
55:53It's been an absolute pleasure to be in your presence.
55:56Thank you so much.
55:58I want to give you a hug, yeah?
56:00Thanks, Grace.
56:01It's been lovely.
56:03Bye, Ashley.
56:04Thanks so much.
56:05Thank you.
56:09Oh, I'm going to take so many positives away from this.
56:12The confidence that I can cook, I can make great food.
56:16Food isn't just fuel.
56:18And I feel like I can take all these skills back home
56:20and make everybody smile when they're eating dinner at my house at the weekend.
56:26Congratulations, you five.
56:28For you, the competition continues.
56:30The trophy is still up for grabs.
56:34I cooked with a lot of passion today, so I'm happy.
56:39I'm loving it.
56:40The ability to lose yourself in the kitchen and, you know, getting a few decent plates out as well,
56:44which is, you know, it's quite nice to have that feedback.
56:47To get to the final now, you can't drop the ball.
56:51You've got to keep bringing it to the table.
56:52The standard is so high.
56:55Here I am in a really fiercely contested competition, so it's thrilling, though.
57:01I love being in the final six.
57:02It's a nice number, isn't it?
57:05I need to get my thinking cap on.
57:07I don't know if there's much left up there, but we'll find somewhere.
57:09LAUGHTER
57:10Next time, it's the last of the semi-finals.
57:19John and Grace are looking for perfection.
57:22And the six remaining cooks battle it out...
57:25I have to go in with every ounce of focus that I've got.
57:28...for their place...
57:29Ooh!
57:30Ooh!
57:30...in finals week.
57:32Out of chaos.
57:33Beautiful things did happen.
57:35You actually could pursue a career in cooking, because that is how good this dish is.
57:39One more time for GOMES!
57:40Huge divided by choose.
57:42Yeah.
57:42Thank you.
57:44You also can wigwain, because of you.
57:45Thank you.
57:45Then, thank you it isn't so much.
57:46Northern did you see here, myself.
57:46pantalla's time raising.
57:49Thanks.
57:53I am a fu Lee.
57:55I have an unification of this grocery store.
57:55More Burn one?
57:57You're so much further in the chat
57:58that is how powerful we can get out of here in the podcast as well.
58:01There've been a pen to that show here, in all the list.
58:03Maybe you go.
58:04Whatever you give me an Пер-,"
58:05how that is your declaration of오ya...
58:07coming to you in like this beauty you and can
58:08be yourself...
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