Celebrity Masterchef - Season 20 Episode 07
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00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong?
00:07What's this space?
00:08The celebrity MasterChef title.
00:11Each week,
00:13five new celebs face off against each other.
00:16Seasoning, anyone?
00:17For sure.
00:21It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:30It's a contest that gets under your skin.
00:32Your eye is on the prize.
00:34There's only one thing that's certain about MasterChef,
00:36and that is, anything can happen.
00:52It's the last week of Celebrity MasterChef Heats,
00:55and the final five celebs about to put their cooking skills
00:58to the test are...
01:04When it comes down to it, I'm not a chef.
01:06I'm a singer.
01:07So, if I panic, I might burst into song.
01:10Who knows?
01:12Former professional rugby player and gladiator fury,
01:15Jodie Ownsley.
01:16I never expected myself to be in the MasterChef kitchen.
01:21On a rugby field, in the gladiators arena, yes.
01:24But in a kitchen, absolutely not.
01:27Reality TV star and former professional footballer,
01:30Ashley Cain.
01:31I have unparalleled self-belief.
01:33And that's the energy that I'm taking into the MasterChef kitchen.
01:37Let's go.
01:39BBC radio DJ and stand-up comedian, Noreen Khan.
01:43The words master and chef are not two words
01:46that often get associated with myself.
01:49So, I'm feeling a bit shaky.
01:51And Welsh rugby legend, Alan Wynne-Jones.
01:55You don't know what you don't know.
01:58So, whether my problem-solving abilities come to fruition,
02:01in the kitchen, we'll see.
02:08These five celebrities are used to success.
02:14But, can they sizzle? Can they fry?
02:16Can they make us a pudding or a pie?
02:19We've been impressed so far,
02:20but I want that to be knocked out of the park.
02:25So wonderful to meet you.
02:28We are so looking forward.
02:31To getting to know you.
02:32We want to see how you can cook.
02:37This first challenge we like to call under the cloche.
02:42Underneath each one of these cloches,
02:44there is a different ingredient.
02:46And all you have to do is choose a cloche,
02:50and with that ingredient,
02:51make for us something truly delicious.
02:54Ashley, are you OK?
02:56I hate surprises.
02:58Oh, dear. I hate them.
02:59So, this is a pretty out of comfort zone moment for me.
03:02So, we're here and we'll look after you.
03:04How's that?
03:06Noreen, come and choose a cloche.
03:13Good luck.
03:14My food knowledge is not that expansive.
03:18Hello.
03:19Hi.
03:20I'm normally just making things that I've made 20, 30, 40 times.
03:23But I will try and bring out some creativity and invention when I'm put on the spot.
03:31Bit nervous now. Can I see what's...
03:32You can lift up the cloche.
03:36Oh! Oranges.
03:39I've never actually cooked with orange, so this will be a real challenge.
03:44Can I make oranges?
03:45Well, that's not really cooking, is it?
03:47Oh, OK.
03:48Thanks, Noreen.
03:50Good luck.
03:52Alfie Bell, come and get your cloche.
03:55All right, guys.
03:56Good luck.
03:59Preparation-wise for this competition, I've pretty much just had sleepless nights.
04:04That's about everything about it, really.
04:10Oh.
04:11OK.
04:12All right.
04:13I'm enjoying that, I suppose.
04:14Do you like prawns?
04:15I do.
04:16I'll give it a shot.
04:17Enjoy.
04:20Alan Wren.
04:21Come on.
04:22The longest walk.
04:24That's got a big dog.
04:25More nervous walking down the tunnel.
04:26No pressure, mate.
04:27No pressure, mate.
04:28No pressure.
04:29No pressure.
04:30OK.
04:31Got the high-performance element from the rugby side of things, so if I can harness that,
04:36hopefully it'll be a good accolade to use.
04:39OK.
04:40OK.
04:41Salmon fillet.
04:42I'm into my fish, live by the coast, so pretty comfortable.
04:49Mate, you got salmon.
04:51God just gave it you all.
04:53Well, hey, there's still time to mess it up.
04:56Don't worry.
04:58Ashley, it's time.
05:00Come on.
05:01Yes, let's get this bit out of the way.
05:03In life, I'm going to keep it on my toes.
05:06In the kitchen, not so much.
05:08Get the surprise over and done with.
05:10One thing I'm a bit uneasy about is just my lack of knowledge on what I'm doing and what
05:15I'm going to face.
05:22Do you know what that is?
05:23No.
05:24I've never seen anything like it in my life.
05:26It looks miraculous, but I've not got a clue what it is.
05:29It's called a Romanesco, and it's like a cauliflower.
05:33Looky me.
05:35A Romanesca.
05:36A Romanesca.
05:37It sounds like a dance.
05:39Jodie, come and get your clutch.
05:42Let's go, Jodie.
05:43If you give me a ball, I can run with it.
05:45That's fine.
05:46But if you get me in the kitchen chopping things, I'm clumsy, and I'm just going to be a disaster,
05:50to be honest.
05:51I just know it.
05:52Jodie, you ready?
05:53No, but let's do it.
05:54Go on, then.
05:55Oh.
05:56Chicken.
05:57That's me all over, so I'm all right with that.
05:58I can breathe.
05:59Jodie, love the confidence.
06:00Thank you very much.
06:01We'll see.
06:02We don't expect you to make something truly delicious with just your one ingredient.
06:15So, we are opening the MasterChef larder.
06:24Wow.
06:25A larder full of everything you need to make that ingredient sing.
06:31A load of a tray.
06:33You have 60 minutes.
06:35Let's cook.
06:36I've got rubbish darts on getting in there.
06:43This is a really new experience outside my comfort zone, but I'm loving it.
06:48I'm not sure they will be when they try the food, though.
06:51We're going to see what they're like thinking on their feet.
06:54What's it like when they just open their fridge at home, see a lovely ingredient shining at them.
06:59Are they inspired or are they frightened?
07:02You need to keep your eye on the game and just produce something edible.
07:07Edible, good.
07:08Delicious, even better.
07:13Does anybody want these?
07:16I've never really cooked with oranges and the only thing I can think is make a cake,
07:20but I haven't made a cake for about 15 years.
07:32Right, let's see if I can turn the pan on first.
07:35Yorkshire-born 24-year-old Jodie Ownsley is best known as the formidable fury on TV's gladiators.
07:43She was the world's first ever deaf female rugby sevens international.
07:48So, I was born before I found my deaf, but when I was 14 months old, I had a cochlear implant fitted.
07:56A cochlear implant is a bit more complex than a hearing aid,
08:01so it was a lot of speech therapy and learning to lip-read,
08:05and that's how I somehow picked up the Yorkshire accent, just by reading people's lips.
08:10It's just from repetition and practice, and here we are.
08:15I've always wanted to know, how do they give gladiator names out?
08:22Well, they just ask, do you want to be fury?
08:24And I thought, I'm probably the least furious person you can come across.
08:27But once I'm in competition mode, I just switch.
08:30So, it actually suits me so well, and it's me in a nutshell.
08:34You have chicken thighs, skin on.
08:37Chicken is probably the best option I could have asked for.
08:41And then got a bit of pepper, broccoli, and some potatoes.
08:45And then, hopefully, we can just build from there.
08:48Good luck, Fury. Thank you.
08:53From Jodie, we're going to get what I would call meat and two veg.
08:56Some chicken thighs cooked with some butter and a bit of garlic,
08:59served with some potatoes, which are going to have butter and garlic.
09:02I don't know whether to wash my potatoes or not.
09:05With some vegetables, there is some promise, a bit of spice,
09:08because she's got some chilli flakes on her bench.
09:11I think I put a bit too much chilli in.
09:15You know those chicken thighses?
09:20They need to be cooked all the way through.
09:22It's a very thick piece of meat.
09:24Also, if you don't get that skin crispy,
09:27it's really not nice to look at, and it's not delicious either.
09:32No sauce here, just garlic butter.
09:34I'd like a bit of seasoning, and I hope it looks smart.
09:40That's 15 minutes gone, celebrities!
09:4315 minutes!
09:47Jodie, feeling good?
09:49Yeah, I'm all right. We're steaming my head.
09:51Oh, wow.
09:5434-year-old Ashley Kane is a former professional footballer
09:59who became a reality TV star on Celebrity SAS and The Real Full Monty.
10:05But a tragedy was to take his life in a new direction.
10:09On the 10th of August, 2020, my beautiful daughter was born,
10:14Azalea Diamond Kane.
10:15Two months into having my daughter, I found out she had a very rare
10:20and aggressive form of leukaemia, which eventually took her life.
10:26He now takes on record-breaking challenges to raise money
10:29for the Azalea Foundation, supporting children with cancer.
10:34I've completed some of the world's toughest challenges.
10:38That's why I risked my life.
10:40That's why I go through blood, sweat and tears.
10:43It's just the love that I have for my little girl.
10:48Ashley, I think you've done far scarier things than cook for me.
10:52Put me in the Yukon, kayaking through the Arctic Circle,
10:55a thousand miles with grizzly bears, wolves and life-threatening waters,
10:59unsupported.
11:00And where my comfort zone is, I'm right in the middle.
11:03Put me in this kitchen and I couldn't be further away from it.
11:06So this is a bit of a scary, challenging experience for me.
11:10I'm lucky that you're such a kind, accepting person.
11:15Oh, you clearly don't know me, Ashley.
11:16That's not going to judge too hard.
11:19On first impressions, I'm not sure if Ashley is the strongest cook here.
11:24But what he does have is absolute passion and focus.
11:27He's Romanesco, he's realised he can cook like a steak.
11:32Cut it into nice big thick slices and he's going to cook it with some butter and some garlic.
11:38But he needs to make sure it's cooked all the way through, slightly soft, but not so soft that it falls apart.
11:45With that, we've got potatoes, a piece of pork.
11:50Presently, that pork filler is wrapped in foil with some butter and some onions and he's going to just bake that.
11:55Pork filler has very little fat on it.
11:57I just hope it doesn't go dry.
11:59When 39-year-old Alan Wynne-Jones retired from rugby in 2023, he'd played in four World Cups, won five Six Nation titles and three Grand Slams.
12:16He remains the most capped rugby union player in the world.
12:22Stop moving the fish, Alan Wynne.
12:23As a former sportsman, obviously, he was very conscious about dietary requirements, but it's been eye-opening looking at some recipes, the amount of double cream, butter, salt and sugar.
12:34So, it's a case of, all right, here we go.
12:37Do you cook at home?
12:39Yeah, my wife does quite a bit with the kids because I make more of a mess.
12:43But I'll have the odd occasion that, you know, I'll find something that I want to attack.
12:46How many kids?
12:47Three daughters.
12:48Will they be watching you?
12:49Hopefully, hopefully supporting me as well.
12:51My biggest critics and biggest fans.
12:52What are you doing with the salmon today?
12:54I wanted to go down the Asian route, so I've got the noodles.
12:57I'm going to do soy, honey, ginger, chilli, garlic, sesame oil, and then hopefully that'll be enough to put through the noodles.
13:04Is this something you like to eat when you go out?
13:06Yeah, I like to eat it, like to make it, and if you get it right, it can taste quite good.
13:10At least you're smiling now. You weren't ten minutes ago. We've got a smile out of you.
13:14Yeah, it's my passport face, but I'm always smiling on the inside.
13:17Alan wins one to watch. He seems to understand that that salmon goes with Asian-inspired flavours.
13:26I think he's making something rather good.
13:29Salmon only needs to cook for a matter of minutes. It needs to flake and fall apart.
13:3451-year-old Alfie Bowe is an award-winning tenor famed for performing in Les Miserables and has recorded over 20 albums, including four number-one records with Michael Ball.
13:56Working with Michael Ball, I call that community service.
14:02Inspired by classic comfort dishes and the food of Italy, he frequently cooks for friends and family.
14:11There was a time when I was thinking of going to culinary school, but then I realised that it's harder than it looks.
14:18Then I decided, no, I think I'll just stick to singing.
14:24So, we're both from the north-west of England. Did you grow up close to Blackpool?
14:27I did, yeah, yeah, just north of Blackpool, on the Fylde Coast. It's beautiful up there.
14:32Literally spent my childhood being taken to the Illuminations.
14:35I know, and I switched them on once.
14:37No! I did, I turned on the Illuminations once.
14:39You must be our biggest celeb that we've had in here today.
14:43So, you've got prawns, do you work with prawns usually?
14:46Not normally, no, no, I don't.
14:49Tell me what you're cooking today.
14:50Well, I've gone for sort of like an Italian theme.
14:53I've even got my dough ready for some pasta.
14:56OK, this all sounds very impressive.
15:02I love Italian food, I do eat a lot of it.
15:05It's my go-to restaurant when I've got time off.
15:08We are being promised from Alfie a bowl of pasta with prawns and walnuts.
15:13Fantastic.
15:15He's making handmade pasta, which tells me it could be a really good cook.
15:19Those prawns need to have a nice bit of colour, then be dropped into the sauce at the last minute.
15:24Then the sauce and the pasta come together to become one, and it becomes a lovely mixture.
15:28Fifteen minutes left. One, five.
15:36Wish me luck.
15:38Noreen Khan was a presenter on the BBC Asian radio network for 12 years before taking on a career as a stand-up comic.
15:50As a child, she would often help her father grow fresh produce on his seven allotments.
15:55And do you cook at home?
15:58Occasionally, yeah, I do.
15:59I live alone, so it's kind of hard sometimes cooking for one.
16:03But then I get quite spoiled because I go and see all my sisters and my family.
16:06How many sisters?
16:08I've got four older sisters.
16:09Are you the baby?
16:10I'm the baby of the family. I'm the youngest of eight.
16:12You haven't lifted a finger your entire life, have you?
16:15No, no, that's not entirely true. No, no.
16:16No, no. I'm very independent considering, but it has made me a little bit of a lazy cook.
16:25We had like a rota at home, and my job was to water the plants, which I'd always forget to do.
16:32So cooking wasn't really on the agenda for me, you know?
16:37Noreen did get one of the more difficult things.
16:40Yes, they're oranges, we all recognise them, but how do you make them the star of the show?
16:44Yeah.
16:46I think they're done.
16:47An orange cake!
16:49Fantastic!
16:50That's alright.
16:51Lovely light sponge, flavoured with orange rind, being really fragrant.
16:55She put orange juice in and realised it was too wet.
16:58So she's used desiccated coconut, thinking on her feet, that's fantastic.
17:02It needs to be cooked all the way through and it can't be raw cake mixed in the centre.
17:07We're going to get whipped cream, flavoured with orange rind.
17:10More orange, which is good.
17:11The cakes, I think maybe I'm just going to give them another minute or two, and then I think I should be alright.
17:21Ten minutes left!
17:23It's a little bit cloggy, but I think I've overcooked it.
17:33I don't know what I'm doing here with this, but I'm just trying to make it look round.
17:39You've only got two minutes!
17:40Two minutes left!
17:41Now, Alfie, what's going on?
17:42Are you feeling good?
17:43I don't know yet.
17:44I'm just going to go.
17:45I'm just going to go.
17:46Ooh!
17:47What happened?
17:48One fell on the floor.
17:49You dropped one on the floor?
17:50Because I opened it and it fell on the floor.
17:51Yeah.
17:52Right, you can save this.
17:53You dropped one on the floor.
17:54You dropped one on the floor?
17:55Because I opened it and it fell on the floor.
17:56Right, you can save this.
18:00That's it.
18:01Time's up, everybody.
18:02That's it.
18:03Done.
18:04Literally shaking through the old holandapse.
18:05Did I jump through the old holandapse?
18:06Yeah, the old holandapse.
18:11Come on.
18:12If we don't have one.
18:13You've got to be able to go.
18:14What happened?
18:15One fell on the floor.
18:16One fell on the floor.
18:17Yeah.
18:18Right, you can save this.
18:23That's it.
18:26Time's up, everybody.
18:29That's it.
18:30Done.
18:31literally shaking through the old hole I've got my chicken caught that's main
18:37thing got my tears garbage I think I'll be alright can gladiator Jodie enter
18:43the arena hello hi first up is gladiator Jodie whose pan roasted her ingredient
18:56of chicken thighs in chili garlic and pepper and served it with buttered
19:00garlic potatoes broccoli and roasted peppers
19:10you asked to make chicken the star of the show and it really is on this plate
19:15the student in chili flakes really really good chicken I love what you've done
19:23with the skin it's so buttery and oily however it could be a bit crisper potatoes are lovely and
19:33soft I think you played it safe here but overall good chicken all this needs Jodie is a sauce something
19:42to give a bit of moisture because everything else is pretty good yeah we got soft peppers which is
19:48not really really sweet broccoli which you cooked very very nicely which is great just needs a sauce
19:54I just went blank I was like what do I do and then I thought you're literally cooking chicken and you
20:06love chicken and so once I found my feet I was fine
20:16reality star Ashley has turned his ingredient of Romanesco into steaks which
20:22he's pan-fried in butter and garlic and served with oven roasted pork baked onions
20:28Romanesco leaves and buttered new potatoes you created this beautiful piece of art
20:43you've made a Romanesco steak it's soft it's well seasoned it's incredibly buttery and decadent delicious
20:52the potatoes you just served them whole you've left the skins on so they could be a bit crisper
20:58butter but the Romanesco yes please the pork itself is cooked a lot and it's so dry it's close to
21:12built on actually to be fair but listen the Romanesco I think you've done such a great job with it and it
21:18tastes really good thank you you know what right now I'm feeling quite good it wasn't a total disaster
21:26and I feel like it's gave me a great starting point to now head on to better things in the
21:33competition hopefully well Welsh rugby legend Alan Wynne has made an Asian style noodle dish using chili
21:43garlic soy and honey and pan fried his ingredient of salmon in lemongrass and Sichuan pepper topped with
21:52crispy salmon skin peppers and spring onion your salmon's cooked really nicely the skin is crispy
22:04there's little flavors here hints of garlic and ginger going through it and it delivers the way it should
22:10deliver I think that's great I think you understand flavor but it was very subtle just don't be scared of us
22:18pack it on your noodles are a little bit still stuck together however I could quite easily eat that
22:25plate okay yeah it was far more daunting than I thought it was going to be at the start but yeah
22:33hopefully a little bit more prepared for whatever's next he says
22:36classical singer Alfie has pan fried his ingredient of prawns and made his own pasta to serve a prawn
22:47linguine with a tomato chili and caper sauce and walnuts
22:51you're ambitious because you made your own pasta you've got a great palate because your sauce is
23:01fantastic sweet tomatoes salty caper the prawns are overcooked but Alfie I think that's a great start
23:09thank you very much that sauce is truly rustic tomatoes capers and chili it's still sweet it's fiery the
23:18walnuts give this lovely nutty crunch and for your first cook in this kitchen that is impressive okay thank
23:28you I was shaking a lot but yeah to make a dish and complete a dish I was fairly pleased myself I
23:37think you know finally it's stand-up comedian Noreen she got oranges and has made an orange sponge cake
23:47with desiccated coconut served with whipped cream orange rind and pistachios
23:58this is a rather lovely cake with the cream on the side and the orange and the pistachio I'm enjoying
24:05it the orange is the star of the show and I love the fact that you dropped a cake on the floor
24:11breathed and then just served what you had your cake is really good lovely and crispy on the outside
24:19this is impressive because you made a cake without a recipe good on you trust me to drop the cake but
24:28yeah wasn't too bad could have been better but I feel relieved well done celebrities you've survived your
24:39first challenge so we will see you very very soon I'm very excited for what comes up next off you go
24:48I'm mighty surprised by their food because when these five walked into the master chef kitchen
25:00nerves are plenty they came in like lambs and some of them left like lions isn't it wonderful to see
25:09them bloom into different people once they've got that first challenge into their belt job one done
25:14Alfie's prawns was certainly overcooked but it was impressive to see him de-shelling them and
25:23de-veining them I think probably the most complex dish in the room made a tomato sauce made his own
25:29pasta and it works I was working 100 miles an hour and it was crazy I was really feeling the tension in
25:36there but hopefully I'll calm down Ashley we got a lovely Romanesco steak cooked beautifully seasoned
25:44really well quite delicious but that pork was like shoe leather Alan Wynn's dish for me was almost too
25:53subtle but he clearly made the salmon the star of the show it could have been a bit more robust but
25:58actually as a dish it tasted really really good Jodi is clearly a novice cook it could have done with
26:05the sauce but actually a decent dish the chicken was cooked really really well I've dropped a cake it
26:10can't get worse than that Noreen's cake delivered the goods what's nice and crispy around the outside
26:16and a nice light texture to it you're ready for next round aren't you I'm just eager to know what it's
26:21gonna be and to get in there and get it done we got some really good food but next it's time to test
26:29their palate I love this round because it's nothing they could have ever imagined well welcome back
26:50celebrities if you're going to become great cooks you need a good palate and now we're going to put that
27:01to the test like to think I've got an okay palate yeah I'm probably setting myself up for a big fall
27:08there but I'd like to think it's okay in front of us here are 25 ingredients and your job is to
27:19identify as many of these ingredients as you possibly can by tasting them should you incorrectly
27:29identify an ingredient you will be eliminated from this challenge amongst them there could be fruit
27:39vegetables meat fish dairy products and maybe the odd bakery item the winner will receive 10 minutes extra
27:50cooking time in the next round oh okay do you know what I'd love to win this challenge because I need
27:56those extra 10 minutes they'd make such a difference to make sure that you're relying mainly on your
28:05palates we are going to do this challenge blindfolded and on I'm deaf and now I'm gonna be blindfolded but
28:17got a great sense of smell and a great sense of taste so I think if anything being deaf is actually
28:22going to help me in this challenge Judy can I just check something are you okay to be blindfolded
28:28yeah I'll be fine I'll get on with it having that sight taken away from you does make a huge difference
28:39it's really up in the ante I can't rely on my eyes and they're not that good anyway but this is making it
28:47so exciting Alan when there you go cube number one ah there you go feels a little bit spongy cucumber
29:05you're still in the game thank you Jody in front of you there's a tile
29:12is that a bad ooh or a good ooh a bad ooh this cube feels really wet I put it in my mouth and I
29:25know straight away it's a tomato in it do you not like tomatoes not really no it is a tomato the
29:33correct answer I hope the next cube tastes better than this one Ashley here is your cue oh it feels
29:44quite nice actually you want it's wet it's smooth it's firm I love that I'll eat all of that there's a
29:55distinguishing taste I know it pineapple Ashley it is a pineapple it's like playing a game and I feel
30:04like I'm a big kid Alfie yes okay I smelt it and I knew exactly what fruit it was definitely an orange
30:17it's an orange it's an orange well done
30:19Noreen it's cold feels like a melon or something
30:28um melon that's so a melon
30:36good round everybody well done yeah now things will start to get a little bit more
30:45difficult to identify I don't mean a gift from me cube number two relatively hard
30:54the blindfold is making me question myself so much um one more oh there we go mango it is
31:10definitely mango congratulations this cube is literally rock-solid what's smell about
31:20this is crunching off my teeth I think I know what it is because I don't like it a carrot it is a carrot
31:30it's softer than the pineapple it's still wet it's still squishy as I take a bite I know it I eat this
31:43every single day watermelon well done yes Alfie it's time cool it's in front of you so this cube
31:56is really squishy oh it's really sharp that's a lemon Alfie take your blindfold off oh no
32:08wait for it it's still is it not Alfie it's lime lime sadly Alfie you are eliminated from the challenge
32:21thank you good luck guys I'm so disappointed that I got it wrong I should have taken longer to think
32:29about it oh feels very rubbery feels like plasticine it's very sticky so first I'm thinking maybe it's a bit
32:40of toffee or bit of caramel or oh no it's fruit not a day it's um oh my gosh it's a apricot please
32:52remove your blindfold oh oh it's a prune oh you're eliminated from the challenge thank you thank you
33:02guide see you soon mate yeah see ya come on Noreen you could have done better three remain standing you
33:12ready no that's the spirit I'm sorry too honest now it really does start to get tough
33:22it's the middle of a vegetable I have to say cauliflower very good palette that's mad
33:36doesn't even smell of anything Jody let's go it smells like meat if you ask me I don't know what
33:51this one is it's got skin on it and it's mushy I feel like I've had this before and I don't like it
33:57but I don't know what it is it's a bit sweet bit like maybe a kiwi take off your blindfold
34:04it's butternut squash and I don't like butternut squash I've had butternut squash before but I don't
34:16eat a lot of it so that's probably why I couldn't figure it out I now know you don't like tomatoes
34:21carrots and you don't like butternut squash Jody you're eliminated from the challenge thank you
34:28see you man Ashley it's very sticky
34:38I know what it is but I think I'm being tricked this is going to be completely wrong
34:45but it tasted like a jam donut it was a jam donut
34:49yes I'm so happy but it's about the taking part all about the taking part
34:55we are going to go to sudden death you are now going to taste at the same time as each other
35:05Alan wins an amazing competitor I'm glad to be standing next to you mate
35:11I need to beat this guy but I feel like the odds are really stacked against me at the minute
35:17we're going head to head it's pretty tense
35:21there's cake like but firmer than cake tastes like chocolate
35:31it's in like a chocolate but I don't know I don't know what it is it's so annoying because I want to
35:40win this so badly but the name doesn't come to mind what does it Alan win uh chocolate brownie
35:47Ashley it's like a kind of a formula like jelly so what are you gonna say jelly
35:52yeah gentlemen remove your blindfolds we have a winner Alan win you're correct it's a chocolate brownie
36:04Ashley it was a jelly of type sadly Turkish delight Turkish that
36:13well done mate if you're not first you're last and I am absolutely gutted to be last
36:23Alan win you get yourself 10 minutes extra cooking time in the next challenge
36:28thank you gentlemen well done boys that was amazing
36:31oh this show is bringing something out of me that I felt like I lost
36:35a happy jovial and fun spirit had a really good time
36:41who won well done guys
36:43Alan
36:45yeah but well he knew it though he did know it
36:47that was an interesting one obviously happy to have the extra 10 minutes but I think
36:51I've got to temper my reliance on it hopefully I don't necessarily need it
36:55welcome celebrities to the master chef street food market there's nothing I love more than
37:22walking through a festival or down a street and seeing a truck selling something that's delicious
37:30maybe a bit naughty
37:32that's what street food is all about
37:35what we want to know now is what you would serve from your own food truck
37:40this just gives a bit of an insight into you as a person
37:44maybe influences from your heritage
37:45or maybe it's just something you just love
37:48you all have one hour
37:51except for Alan Wynn who has an extra 10 minutes
37:54because he won the palate test
37:56make it indulgent
37:58make it delicious
37:59let's cook
38:01wherever I travel in the world
38:08the first thing I do is I search out the street food
38:11it tells me a lot about the country
38:13it is the foundation of what does become great restaurant food
38:17it's about eating as if you're not really worrying about calories and all of the naughty things
38:25you're just having fun
38:26I'm a bit calmer than I was trying to enjoy it now
38:32and just yeah just have a bit of fun with it really
38:35Alfie you must have been to some street food trucks
38:39yeah every festival I've performed at have incredible food trucks
38:43do you eat before you sing?
38:45yeah I do not during while I'm singing I don't do that
38:48but beforehand I do
38:49Alfie you've got very few ingredients on your bench
38:52I have I think that's the best thing about food truck food
38:56it can be simple but tasty
38:58what are you making?
38:59smashed spuds with parma ham
39:02and pecorino cheese and deep fried sage leaves
39:06what is your influence for this?
39:08you know when you used to go and buy a bag of chips
39:10it's a sort of a posh version of that
39:12I'm hoping that in this simplicity there is genius
39:15I hope so too
39:17with this dish I'm hitting the brief
39:20but I'm not even thinking about it going wrong
39:22if I start thinking about it going wrong then it will
39:25Alfie is frustrating me greatly
39:29he's proven that he is quite a good cook
39:33why is he making something today that he could have finished in 15 minutes
39:38we've really only got four component parts of this dish
39:41potatoes which have to be crispy
39:43this is more like mashed sponge to be honest
39:46sage which has been deep fried which can't go bitter and can't be burnt
39:50pecorino cheese, a sheep's milk cheese which needs to be grated and ample of it
39:55and ham which also needs to be nice and crispy
39:58Alfie's potatoes look delicious
40:02we've scaled it so far back we're not seeing any ambition
40:06celebrities you've had 20 minutes
40:13probably made a rod for my own back doing relatively well in the first couple of challenges
40:19but I'm pretty happy so far with the way it's gone
40:23oh look at these
40:26Alan Wynn you've played in stadiums around the world
40:33surrounding stadiums they're usually food trucks
40:36what's yours going to be called?
40:37Big Isle's food truck
40:38it was a nickname I was given affectionately as a younger man
40:42hopefully he was affectionately anyway
40:43what are you actually cooking?
40:45I'm cooking lamb koftas with flatbread, red cabbage and carrot, mint, slaw
40:50and then a classic tzatziki
40:52as a sports person are you allowed to let yourself off the leash and just eat what you want sometimes?
40:57this is I suppose where this recipe comes from
40:59one of the most important men in the team environment when I was playing was a chef
41:05and we used to have team dice
41:06so we'd have Japanese, Mexican, Greek
41:09and this was one of his
41:09but this is my take on it
41:11you've got 10 minutes on everybody else
41:13a bit of an advantage
41:13use that wisely
41:15cheers
41:15Alan Wynn is the choir of the stars
41:22he's bringing something really quite complex
41:26those koftas are quite big
41:29he's mixed lamb and pork mince together
41:32the pork mince will give it flavour
41:34but also the fat will keep it nice and moist
41:36I love tzatziki, I love kofta, I love flatbread
41:39but there's danger points with all of them
41:41if that tzatziki's under seasoned
41:45it's just yoghurt and cucumber
41:47if the flatbread doesn't work
41:50we've got cardboard
41:51and if those koftas aren't cooked all the way through
41:53I'm not eating raw lamb and pork mince
41:56come on man, have you got this?
41:58yeah, I got it
41:58yeah?
41:59yeah
42:00feeling good?
42:01yeah
42:01I'm hoping that John and Grace will see
42:07that I actually have the potential
42:09to be quite a good cook
42:11and that my food can be edible
42:14and it won't be thrown on the floor
42:15Noreen, you're a vegetarian
42:20yes
42:20street food around the world that's vegetarian
42:22is amazing
42:23so are we getting something that you truly love?
42:26yeah
42:26so I'm bringing some of my personal favourites
42:30which includes potato cutlets
42:32which are called aloo tzatziki
42:33so this classic tzatziki
42:34or you call it sometimes a cutlet
42:36it looks like a little potato cake
42:38yes
42:38we had them quite a lot as kids
42:40because my mum was vegetarian as well
42:41so she'd make aloo tzatziki quite a lot
42:43but I'm going to have a bit of a twist
42:44I'm going to add beetroot and carrots
42:47to the cutlets
42:48covered in breadcrumbs
42:49and then some curried spicy chickpeas on the side
42:54and then mint chutney sauce
42:56but it will have mango in it as well
42:57so what would your food truck be called?
43:00it's going to be called Kana truck
43:02because Kana in Urdu means food
43:04and obviously Kana is a play on my surname
43:06Kana truck is open
43:08it certainly is
43:10good luck
43:11thank you
43:12Noreen's making for us a classic Indian dish
43:17aloo tzatziki
43:18looks like a little potato cake
43:20she's flamed with beetroot and carrot
43:22and we've got the flavours of coriander and garam masala
43:26and spicy with chilli
43:27I just hope those tzatziki aren't soggy
43:30because of moisture from the beetroot and carrot
43:33I hope they don't fall apart in the fry pan
43:35I hope Noreen fills everything with lots of spice
43:39and makes sure that yoghurt mixture with that mango
43:41is lovely and refreshing
43:42Noreen is using chickpeas at the side
43:46they can be very very bland
43:48if they don't have the right amount of seasoning and spice
43:51I'm worrying that she's going to pack all this flavour and heat
43:54into the cutlet
43:54whereas the chickpeas could be a drab wet Wednesday
43:57that's 30 minutes left
44:0330 minutes remaining
44:05cooking your own menu
44:10that pressure piles on
44:13but I'm ready for the challenge
44:16because I operate great in chaos
44:18but I like to think so anyway
44:20we'll soon find out
44:21what's the influence for your food truck
44:26I'm a boy from an island in the Caribbean
44:29the food is tasty, it's fiery
44:31there's always vibes, energy and music around it
44:34so I kind of wanted to bring a bit of that energy with this dish
44:37and create something that hopefully tastes good
44:39what are you cooking?
44:40aki and salt fish with dumpling and fried plantain
44:43oh fantastic
44:45who taught you to cook this?
44:47so my auntie and my godmother, Tina and Sharon
44:50Caribbean people don't have measurements
44:51they just throw it in, go by feel
44:53and that's what I'm going to do today
44:55and hopefully you'll like it
44:56aki and salt fish
45:02aki, a fruit off a tree which is quite slippery
45:05and when seasoned well is delicious
45:07with that we've got salt fish
45:10fish which has been cured and preserved in salt
45:13the problem here is the salt fish could end up being very, very salty
45:17but I can see that he's rinsing it time and time again
45:20I love a Caribbean dumpling
45:24this is the moment of truth
45:26if I get this wrong
45:27I am going to get my ass handed to me when I get home
45:32I want them to be slightly harder
45:34with a bit of texture
45:35but still oily
45:36and go perfectly with the aki and salt fish
45:39so that's 20 minutes to go
45:45Alan, 30 for you
45:48I feel like my face is different to what I'm actually thinking
45:56I'm in the zone
45:57we've got what looks like pudding
46:02yeah, yeah I'm going for sweet
46:04because I've got the biggest sweet tooth like ever
46:06so I'm basically doing a Yorkshire pudding wrap
46:10filled with chocolate spread, Greek yogurt mixed together
46:13strawberries, whipped cream, hazelnuts
46:16and then honey on top
46:18it's inventive, I like it
46:20Jodie's taking a Yorkshire pudding
46:24which is normally served savoury
46:27with Sunday lunch
46:28and she's turning it into a very decadent pudding
46:31they're all right
46:33because I don't want to overcook them too much
46:37that Yorkshire pudding is going to be wrapped up with a filling
46:40strawberries, chocolate, hazelnut, Greek yogurt and honey
46:46that's sweet
46:48but actually it's naughty, it's exciting
46:51and it's not something you have every day
46:53that's what great food trucks are all about
46:55what's the food truck called?
46:58Puds and hugs
46:59you get a free hug with every Yorkshire pudding
47:01one of the sports you were famous for is coal carrying
47:05yeah the Yorkshire World Coal Carrying Championships
47:09you run a mile uphill with a sack of coal on your shoulders
47:12and I just did it every year
47:14won it five times
47:15and I'm even doing it this year as well
47:17wow
47:18you're so Yorkshire aren't you
47:20huh?
47:21honestly
47:21I feel like I've got a lot of pressure on my shoulders
47:27I'm doing this for the whole of Yorkshire
47:29so it better go right
47:31because if it don't then I'm sorry to let Yorkshire down
47:33so that's four minutes left
47:38we're coming to the end
47:39four minutes
47:40literally just to play it now
47:42where do these go?
47:46done
47:53Alfie
47:55you seem to be finished
47:57about half an hour ago
47:59it's the only time I've ever seen anybody washing up
48:02I'm shirking
48:11ha ha ha
48:17okay so that's it
48:19time is up
48:20Alan when you have ten more minutes
48:25thank you
48:26no pressure big dog
48:28make it count
48:29right I'm putting the shoe in pressure buddy
48:31there's all that time dog
48:35how much longer do you think you've got to finish off?
48:40I'm using every last drop
48:40are you?
48:42yeah
48:42Alan when?
48:44yep
48:44two and a half minutes
48:45yep
48:45thank you
48:46two and a half minutes please
48:47that'll do
48:49that'll have to do
48:50all done?
48:51yeah thank you
48:52so is this what ten minutes extra does?
48:56yeah
48:56no
48:57I've done better versions
48:58I'm just like
49:00I'm just too slow at the start
49:01Alfie
49:03hello Alfie
49:06first up is Alfie
49:10whose food truck offering
49:11is deep fried crushed potatoes
49:14topped with crispy palma ham
49:16pecorino cheese
49:18and deep fried sage leaves
49:20served with sour cream
49:22boom
49:29boom
49:31little potato
49:33crispy all the way through
49:35not greasy in any way
49:36that lovely salty
49:37pecorino cheese
49:38wonderful
49:39adding the seasoning
49:40the crispy ham
49:41giving smokiness
49:42at the same time
49:43little bits of sage
49:45sprinkled across the top
49:46giving real flavour
49:47of Christmas stuffing
49:48and then the sour cream
49:50around the outside
49:50giving sharpness
49:52fantastic
49:53Alfie
49:54there is so very little
49:56to this dish
49:57that you had enough time
49:59to write
50:00a new Christmas album
50:01however
50:04this is a big
50:05stonking
50:07tasty
50:08decadent
50:09bowl of food
50:10and I'm in for it
50:11thank you
50:12to get a boom from John
50:17that's a big
50:18confidence booster
50:20for me
50:20so yeah
50:21I'm very happy
50:22Alan Wynne
50:23Alan Wynne's
50:29food truck dish
50:30is paprika
50:31and chilli
50:31spiced lamb
50:32and pork kofta
50:33with red cabbage
50:35and carrot salad
50:36served in a flatbread
50:37with tzatziki sauce
50:39you had 10 minutes
50:41extra
50:41you needed every minute
50:42yeah I did
50:43there's a food truck dish
50:50I think it's brilliant
50:51your kofta
50:52lovely and moist
50:53and juicy
50:54lovely crust
50:55around the outside
50:56but it could do
50:57with a little bit more
50:58power
50:59because you can spice
50:59it up a little bit more
51:00sweet red cabbage
51:02carrot
51:03and lemon juice
51:04make it nice and sharp
51:05that's good
51:06but give it some
51:07go for it
51:08okay
51:08your bread
51:10is slightly
51:11too thick
51:13however
51:14it is delicious
51:15I am enjoying it
51:16I like the kofta
51:17but more spice
51:19feedback was
51:22it's fair
51:23moving forward
51:24in the competition
51:25make sure I keep
51:26chasing the flavour
51:27and chuck everything
51:28out of it
51:29Noreen has put
51:32her own twist
51:33on a classic
51:34Indian dish
51:35aloo tiki
51:35beetroot
51:37carrot and potato
51:38tiki cutlets
51:39served with turmeric
51:41and chilli
51:42spiced chickpeas
51:43mint
51:44coriander
51:45chilli
51:45and mango
51:46chutney
51:46and yogurt
51:47the cutlet
51:54it's a great idea
51:56the beetroot
51:57to give it
51:57vibrancy
51:58and sweetness
51:59and the carrot
52:00and the potato
52:01to give it firmness
52:02however
52:03there's so much
52:04moisture
52:05has gone
52:06into that
52:07what's ended up
52:07in the plate
52:08is very damp
52:09and the cutlet
52:10has not worked
52:11at all
52:12Noreen
52:13the chickpeas
52:14are lovely
52:15and vibrant
52:15slightly soft
52:16chilli heat
52:17on the back
52:18of my throat
52:18your chutney
52:19wonderful
52:20different sort
52:21of heat
52:21and I like
52:22the sweetness
52:22of that mango
52:23I think the
52:24tikis are almost
52:24there
52:25but those
52:26potatoes need
52:27to be drier
52:27to get the
52:28structure
52:28a little bit
52:31disappointed
52:31but there's
52:32always a next
52:33time
52:33in this case
52:34the next time
52:35has got to be
52:35really good
52:35now
52:36it's going
52:37to get serious
52:37inspired by
52:41his Caribbean
52:42heritage
52:42Ashley has
52:43made
52:44ackee
52:44and saltfish
52:45salted cod
52:47with peppers
52:47tomato
52:48and ackee
52:49fruit
52:49spiced
52:50with garlic
52:51and curry
52:51powder
52:52served
52:53with fried
52:53dumplings
52:54and plantain
52:55the presentation
52:56it's like
52:57a sunset
52:58it's lovely
52:59I'm very much
53:05enjoying
53:05what you've
53:05cooked for us
53:06the ackee
53:08itself
53:08slippery
53:09as it should
53:10be
53:10crispy bits
53:11of peppers
53:12and onions
53:12cooked really
53:13really nicely
53:13the saltfish
53:14not too salty
53:16I really like
53:17the curry powder
53:18going through
53:18it
53:18the flavour
53:19of chip shop
53:20curry sauce
53:21so it's quite
53:22comforting
53:22at the same
53:23time
53:23I think it's
53:24a great dish
53:25the dumplings
53:26they are
53:28outrageous
53:29pillowy soft
53:30in places
53:31and then
53:32squidgy
53:33like doughnuts
53:34I can clear
53:35this plate
53:36thank you
53:37very much
53:37can't keep
53:40this smile
53:41off my face
53:41because
53:42I smashed
53:43that dish
53:43I feel
53:44really
53:45great
53:46finally
53:49it's
53:50Jodie
53:50inspired
53:51by
53:52family
53:52Sunday
53:52lunches
53:53she's
53:54made
53:54a
53:54Yorkshire
53:55pudding
53:55wrap
53:56filled
53:57with
53:57strawberries
53:57Greek
53:58yoghurt
53:59chocolate
54:00spread
54:00hazelnuts
54:01whipped
54:02cream
54:03and
54:03Yorkshire
54:04honey
54:04I think
54:14Yorkshire
54:15pudding
54:15is really
54:15beautifully
54:16made
54:16the hazelnuts
54:17giving you
54:18a real
54:18lovely
54:19nuttiness
54:19but also
54:20giving you
54:20a crunch
54:20I mean
54:21it's so
54:22sweet
54:22but I
54:23really like
54:24it
54:24perhaps
54:26the Yorkshire
54:27pudding
54:27itself
54:28could have
54:29been
54:29sweeter
54:29however
54:31I love
54:32the innards
54:32the chocolate
54:34and the
54:34strawberry
54:35and the
54:36fact that
54:36you put
54:36the Yorkshire
54:37honey in
54:37too
54:38just to
54:38make it
54:39even more
54:39Yorkshire
54:40to me
54:41this is
54:41just so
54:42bang on
54:43brief
54:43and you
54:44get a
54:44free hug
54:45too
54:45what is
54:46not to
54:46love
54:46I think
54:49I'm feeling
54:49relieved
54:50I hope
54:51I did
54:51Yorkshire
54:51proud
54:51and if
54:52I didn't
54:52I apologise
54:53Celebrities
54:57thank you
54:59so much
55:00we have
55:00eaten
55:01well
55:01and every
55:03time
55:03we see
55:04you
55:04we just
55:05learn
55:06so much
55:07more
55:07about
55:08you
55:08all
55:10five of you
55:11already
55:11without realising
55:12it
55:12have grown
55:12in confidence
55:13and you
55:13are learning
55:14really
55:15really
55:15quickly
55:15the quicker
55:16you learn
55:17the better
55:17because it's
55:19going to get
55:19a little bit
55:20hotter in the
55:21MasterChef kitchen
55:22very soon
55:23thank you
55:24how fascinating
55:33was that
55:33challenge
55:33we've suddenly
55:34got five
55:35very good
55:35cooks
55:36we've got
55:37sports people
55:38and entertainers
55:39and there's
55:39this competitive
55:40edge
55:40you can feel
55:41it happening
55:42today it was
55:43like a nice
55:43little vibe
55:44in the kitchen
55:45we're seeing
55:46a creative
55:46side there
55:47from Jodie
55:48are you actually
55:48putting it
55:49into a dessert
55:49I love Jodie's
55:51street food
55:52because it was
55:52sweet on sweet
55:53on sweet
55:54with a little
55:54bit more sugar
55:55Ashley really
55:57surprised me
55:58ackee and saltfish
55:59that was really
56:00well flavoured
56:01with the curry
56:01but the dumplings
56:02sensational
56:03when he plates up
56:05there's a real
56:06creativity
56:06there's finesse
56:07that extra time
56:08was a curse
56:09oh
56:10but um
56:10ah here's where it is
56:11I got it out
56:12Alan Wynn needed
56:14those extra 10 minutes
56:15those cookers
56:16should have been
56:16spiced more
56:17but he's got the
56:18technique
56:18he's scared to
56:20load flavour
56:21into food
56:22I find it mad
56:23how much flavour
56:23they want
56:24I'm like
56:24do they really
56:25want that much flavour
56:26yeah
56:26Alfie
56:28those potatoes
56:29although relatively
56:29simple
56:30were crispy
56:31on the outside
56:32salty pecorino
56:33I thought it was
56:34fantastic
56:35it was delicious
56:37but he had so much
56:38time left to do more
56:39so in the next round
56:40if I see you
56:41like hanging around
56:42idly I'll say
56:43Alfie can you come
56:43and clean my bench
56:44please
56:44give me a hand
56:45no worries
56:46Noreen cooked for us
56:47chickpeas
56:48delicious smoky flavours
56:50of cumin
56:51and coriander
56:51I loved her mango chutney
56:53I loved her yoghurt
56:55but those tiki
56:56were a disaster
56:57I thought it was
56:59a very strong round
57:00yeah
57:00we have five
57:05good cooks
57:06but from here on in
57:08now the competition
57:09gets serious
57:10let's see what else
57:11they've got to give
57:12next time
57:15the five celebrities
57:16are back
57:17fire
57:18and the pressure
57:19intensifies
57:21wow
57:21as they take on
57:23the recipes
57:24of MasterChef
57:25finalist
57:26and cookbook writer
57:27Alexina
57:28Anatoly
57:29this is like
57:30all alien to me
57:31bit of a mess
57:32okay
57:33break
57:33before battling
57:34for a place
57:35in the quarter
57:36final
57:37blavers are
57:38just wonderful
57:39señ產berg
57:44now
57:44i use the
57:44four
57:45new
57:45country
57:46of a
57:47air
57:49Immer
57:53in the water
57:55sir
57:56i use the
57:57out unique
57:58river
58:00these are
58:00here
58:01that's the
58:01anniversary
58:03and梅
58:03and梅
58:05savory
58:05good
58:05this way
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