Celebrity Masterchef - Season 20 Episode 02
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00:00Celebrities have taken on the challenge to become Masterchef Champion
00:04Oh yes, a millennial
00:05Oh dear
00:07I literally struggle to get ready on time in the morning
00:11So the fact that I've made anything is impressive to me
00:13I'm right on the very edge of thriving and surviving
00:17Who knows, it could go either way
00:19Tonight, they're back to continue their quest
00:23As they face two demanding challenges
00:26Wow, it's a workout, isn't it?
00:28I'm stressed now
00:29Battling it out for a place in the quarterfinal
00:33I'm not here to make up the numbers
00:36I've done that for 24 years in a band, do you know what I mean?
00:38I want to be an Antley Costa who can cook
00:40I am really trying to push myself
00:43But a lot can go wrong
00:46We're always heading into the unknown
00:49It's like the walk of doom when you go in there
00:52We've seen these five celebrities blossom in quite a short time
00:58To passionate cooks that want to succeed
01:01But it's only the beginning
01:02The competition continues
01:06Time to turn up the heat
01:08Welcome back, celebrities
01:28We've certainly put you through your paces so far
01:32But the learning curve is about to get so much steeper
01:36For you to learn, you need an expert to learn with
01:42And that's why today we've invited in a special guest
01:46Wow
01:47Somebody who's built a famous group of restaurants
01:50Celebrating and cooking the food of their childhood
01:54Can I please introduce you to Karen Gokhani
01:59Growing up in the vibrant city of Mumbai
02:08Karen developed his love of food as a child
02:11From the age of four or five
02:14I started rolling my first chapatis in the kitchen
02:17Family meals reflected his rich heritage of Gujarati cuisine
02:21As well as diverse flavors from South Asia
02:24Delicious array of different food from across the country
02:28That played such an important role in my childhood
02:31Despite his passion for cooking
02:33He moved to the UK in 2005
02:36To study law at Cambridge University
02:38After pursuing a brief career in the law in London
02:42I then finally said
02:43This is the age I need to give it all up
02:46And pursue my dreams
02:47In 2015, he opened the first of three Hopper's restaurants in London's Soho
02:53Quickly setting the culinary world alight
02:56With authentic South Indian and Sri Lankan dishes
03:00You could easily represent Carolyn and Tamil cuisine from South India
03:04And Sri Lankan cuisine in the same space
03:07And it just gave more depth to the menu
03:09Food is so much more than what's on the plate
03:12Because it connects you to a time
03:14It connects you to a safe place
03:16And it teaches you so much about the culture as well
03:19I've got five recipes for you to cook
03:23That I grew up cooking
03:25That I absolutely love
03:26That represent the four regions of India
03:29North, South, East and West
03:32And Sri Lanka
03:33So I'm very excited to see how you get on with these recipes
03:38You're about to cook restaurant quality food
03:42And that's what it's going to be
03:4390 minutes
03:46Let's get cooking
03:47Let's do it
03:48Oh, we're straight in, are we?
03:54I love Indian food
03:56There's nothing like a good curry to warm you up in the north
04:00I'm probably the most nervous man in the room
04:06Because these are all recipes
04:08I've put so much love and heart into writing
04:11I'm excited to try new things
04:13What could possibly go wrong?
04:17There is a huge element of intuitive cooking
04:19When it comes to Indian food
04:21I want to see them taste
04:22Especially when you've got these complex dishes
04:24It's going to be a challenge
04:26I think I've got the most of mine to do
04:28I've been stitched
04:30I want to see them engaging with the ingredients
04:36And cook something delicious for us to eat afterwards
04:39Because I'm starving
04:40Is that curry?
04:47I've never really dealt with a full fish before
04:50Katie is a star of Coronation Street
04:54She's clearly a good home cook
04:57That crumble she made
04:58Absolutely delicious
05:00Timing is a little bit of an issue
05:02But just a bit of confidence, Katie
05:04That's all she needs
05:05I'm proud of myself so far
05:07And the fact that my food's been edible
05:09And I've had a giggle
05:11That's what it's all about, isn't it?
05:14Katie's been tasked with cooking
05:16One of Karen's favourite South Indian dishes
05:19Banana leaf fish with okra and yoghurt
05:23Cooking anything in a banana leaf
05:25Gives it both theatre
05:26But a lot of flavour
05:27It is just the most glorious dish
05:29Because you bring it to the table
05:30Open it up
05:31And it's a celebration in itself
05:33Katie's taking a whole bream
05:35So I'm calling the fish Bert
05:37Bert the bream
05:39She has to cut it all the way through to the bone
05:41Go for it
05:43Come on, you can do this
05:44Because then it's marinated with a mixture of spices
05:47Which is turned to a paste
05:48Then a masala paste is made
05:50Oh, it's making my eyes water
05:52With onions, curry leaves and tomatoes
05:55A little bit of coconut milk
05:56That's then put across the top
05:58And all that lovely spicing
06:00Being enough to coat it
06:02But not to actually overpower the flavour of that fish
06:04Don't know what I'm doing
06:09But I'm just happy I've got instructions
06:12Make sure you cook the masala sauce
06:15That you're going to put on top of the fish
06:16Nice and thick
06:17It shouldn't be too watery
06:18OK, I'm just excited to try it
06:20More than anything
06:21It's exciting
06:22What's your biggest worry right now?
06:25The timing again
06:26But I've always wanted to learn how to cook a whole fish
06:29Because I think it looks really cool
06:31And it's going to be tasty
06:32I hope
06:33Right, what's next?
06:37Cut the top
06:38That must be the top
06:40Ginger, our drag queen
06:42Gives herself a huge amount of work to do
06:44And delivers really delicious food
06:45There's talent there
06:46Whatever the circumstances
06:48Ginger will deliver
06:50Her first challenge is to tackle a whole green coconut
06:54For a prawn curry cooked and served inside the shell
06:58Wow, it's a workout, isn't it?
07:01Each challenge is a new fresh ale in the kitchen
07:05I don't cook a lot of South Asian cuisine
07:07I do eat a lot of South Asian cuisine
07:10So who knows what today's going to bring?
07:13It's a dish from East India
07:15Specifically West Bengal
07:17It's a light flavouring
07:18But it has a beautiful aroma and smell
07:20Inside that coconut
07:23There's lots of clear coconut water
07:25OK, in we go
07:27Oh, right in the face
07:29She's got to hollow the whole thing out
07:34Scoop out the flesh
07:35That jelly-like white flesh
07:39With the coconut water
07:40Is added to fresh prawns
07:43Garlic, ginger, cumin, poppy seeds
07:46Ooh, this is scary
07:49The coconut is then sealed
07:59With a dough around the outside
08:01Like a pie top
08:02And then it's baked in the oven
08:04Bringing a whole green coconut to the table
08:08And opening it
08:09And scooping out a delicate prawn curry from inside
08:12That lovely visual, sensory delight
08:15OK
08:18Junji, you look like you're having a ball
08:20I am, I'm having a great time
08:21I've never eaten a curry out of a coconut
08:23That's really exciting
08:24You're going to have to be careful
08:25About whether the prawns are cooked at the end or not
08:27I think it's just going to be surprises all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know
08:32I'm trying not to think too much of it as a competition
08:34And Mars just like a really fun cooking holiday
08:36So that the pressure isn't on me
08:38All the years I've done Mars Chef
08:40I've never heard anybody
08:41Describe it as a cooking holiday
08:44You've never been on holiday with me
08:45Get on with that
08:47See you later
08:47Something's happening in there
08:5020 minutes gone, everybody
08:52An hour and 10 minutes left
08:53Don't slow down
08:55Keep it going
08:55Anthony, pop star, an actor
08:59His ideas are good
09:01But I want a bit more oomph
09:03I want a bit more showman that Anthony truly is
09:06He's so lovable
09:08But his nerves, I take him under
09:10He's taking on a red chicken curry
09:13Inspired by Karen's travels to Sri Lanka
09:16This curry really blew my mind
09:18It had a whole array of different flavours that we weren't used to
09:21Things like lemongrass had pandan
09:23And it's just such a warming, gorgeous curry
09:26Gorgeous curry
09:27I love following a recipe
09:31Because it's there step by step
09:33It's like a script
09:34Bang, bang, bang
09:35If this goes wrong
09:37It ain't my fault, mate
09:39I've followed it
09:40That Sri Lankan red chicken curry
09:44Needs to be really spicy and hot
09:47He's first marinated the chicken
09:49With a mixture of spices and garlic and ginger
09:53The chicken goes in with onions
09:55And sweet coconut milk
09:57He's got to make sure it's vibrant
10:00He can't just rely upon the recipe
10:02He's got to taste his food as well
10:03Oh, mate, that's bonnet de douche, that
10:07Do you like curry?
10:10Love, love a curry
10:11I can cook it, but I can't cook it, do you know what I mean?
10:14Well, if anybody is going to teach you, it's this man
10:17The way I always teach curries is layering curries
10:20You're not just putting everything into a pan and boiling them
10:23Imagine a great song
10:24If everyone's not playing their bit perfectly
10:27Yeah
10:27You'll have a terrible song
10:28I get it, I get it
10:29Told you it was a learning curve
10:30It is
10:31Uma, reality TV star
10:39Has amazing ideas about food
10:42Putting the haggis onto the rosti
10:44Absolutely ingenious
10:46And then cooking Nigerian food
10:48She'd put her own spin on it
10:50I really admire what she's doing
10:52Uma's got paneer, takadal and pilau rice
10:57Probably three of the most iconic and well-known Indian takeaways in all of Great Britain
11:04But she has to make her own paneer
11:07Paneer
11:08Paneer is Punjabi cheese from the north of India
11:12There's nothing like good homemade paneer
11:15My mum made it for us growing up
11:16Never made paneer cheese before
11:19So I think that would be a test
11:21You split the milk and while it's hot
11:25You get it into the cheesecloth
11:26And then you want to tie it really nice and tight
11:29And then press it
11:30I'm scared that it's going to burst
11:34Did you add a little bit of salt?
11:36Yeah
11:36I'd add some salt and just give it a quick mix
11:38Yeah
11:38And then squeeze it through
11:40Okay
11:40And that's going to be cooked in a spinach gravy
11:43Made with freshly sautéed spinach
11:46A little bit of tomato and onion
11:48If you were in Punjab, this is what you'd be eating for dinner
11:51Oh, that's amazing
11:52And you're doing it in 90 minutes
11:54I am a bit worried that I'm going to not get this all done on time
11:57But I'm trying my best
11:58She's unflappable
11:59Oh, I love that
12:01Good luck with your mum
12:01Thank you, guys
12:02Not being able to prepare makes me a little bit nervous
12:06But I am confident that I can pull it off
12:08I'm trying to strain all the liquid out of it
12:12As much as I can
12:13So I need to put some weight on top of it
12:15Gaz, actor and Paralympian
12:22He's vegan
12:24And he wants to celebrate that food
12:26He's proved himself to have an absolutely fantastic palate
12:29He won the palate test
12:31But now what I want from him
12:32Is a coherent place of food
12:35Without any mistakes
12:36Gaz is making Karen's version of popular Indian street food
12:41Bombay Frankie
12:43This is a dish very close to my heart
12:46We'd go off after school
12:48To one or two of these vendors
12:51Who, you know, we always love
12:52To eat a chicken Frankie
12:54A mutton Frankie
12:55And on occasion a potato Frankie
12:57This is a potato sandwich
13:00Crushed potatoes with loads and loads of spices
13:03I think it's the potatoes
13:05There's like a few large chunks that haven't cooked through
13:08Pan fried so it's nice and crispy on the outside
13:12With that, he's got a classic Indian green chutney
13:16And that means lots of mint, coriander, green chilies
13:20But the big thing seems to be making this roti that's sitting underneath
13:25A lovely thin bread, slightly flaky
13:29A little bit of oil on the outsides
13:31Because he needs to roll the whole thing up
13:33Like the best Indian wrap you've ever had in your whole life
13:37I messed up
13:41Not to start again
13:44As soon as I saw Karen I was like
13:46Oh, okay
13:48In some ways I was excited
13:49Because it's flavours that I know
13:51In other ways I was like
13:52I felt the weight of the entire subcontinent on my back
13:56Where's your family from?
13:58Pakistan
13:59So you understand spicing?
14:03Yes
14:03It wasn't a convincing answer
14:07That's why my mum doesn't let me in the kitchen
14:08Or didn't let me when I was growing up
14:10So all the food that you grew up with
14:12Your mum and your grandmother used to cook for you?
14:13Yeah, pretty much
14:14Have you ever had a bombay, Frankie?
14:15No, not at all
14:16First time
14:17Rotis not going to be easy
14:18But I'm sure you'll do well
14:20I can't wait for mine
14:20No pressure
14:21You're over halfway
14:27Katie's bream is marinating in turmeric, chilli and lime
14:34But there's a question mark over the consistency of her masala sauce
14:38Is that cooked down?
14:40Yeah
14:41You cooked it?
14:41Yeah
14:42I will just cook it for a little bit longer
14:43All right
14:44Thank you
14:45I can see she's panicking a little bit right now
14:48I went and checked the paste that she made
14:50It was a little thinner than I wanted it
14:52So I've got her to cook it again
14:53This just needs to reduce, Daniel
14:55Needs to go to, like, a paste
14:58But she needs to act quickly now
15:00It's a big fish
15:01It needs to bake through
15:03So she'll need at least 18 minutes from the looks of that fish
15:06She also needs to get going on her vegetable garnish
15:10Make sure you're cutting them to the right size
15:13Because otherwise they cook unevenly
15:15Okay
15:15Okra is one of my favourite vegetables
15:20But it's got to be cooked properly
15:22Biting into crunchy okra in this particular dish
15:24I don't want it
15:25Ginger's prawn and coconut curry is in the oven
15:30She's now rolling out dough
15:32For a Bengali flatbread to accompany it
15:35Luchis are these lovely, delicate fried breads
15:39They puff up like magic
15:41If you're making them for the first time
15:43Need a little bit of technique
15:44You need to roll it out perfectly
15:46That's kind of supposed to be a circle
15:49And then deep fried
15:50Making sure it puffs up fully
15:53It's nice and crispy
15:55Newsflash, something is happening
15:57Is it about...
15:58Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is these things are supposed to turn into balls
16:03After 10 seconds when I put them in the fryer
16:04It's not turning into balls
16:06The thickness of that dough is all important
16:11Too thick they won't puff up at all
16:13Oh, oh, oh
16:15Right, I've rolled it out too thick
16:16That's what it is
16:17Because this guy is going straight away
16:19I've got to get it as thin as I can
16:22You want to get the edges even
16:25Oh, okay
16:26If you want that puff, this is the only way to go
16:27Fine
16:28Let's try another one
16:30All the time in the world
16:33About five minutes ago
16:35And now suddenly it's feeling quite desperate
16:37Also challenged with the dough is Anthony
16:47His red curry is accompanied by a Sri Lankan staple
16:51String hoppers
16:52You take this rice flour
16:55Mix it with a little bit of oil, water, salt
16:57Until it comes together
16:59You then put through
17:00A lovely string hopper press
17:03A bit like rolling out fresh pasta
17:05Making string hoppers
17:07In front of the person that's formed a whole business
17:10Around making string hoppers
17:12Do you feel the pressure?
17:13Very much so
17:13Effectively you're making spaghetti
17:15It's delicious
17:16And it's a great way to enjoy that curry
17:18I hope so
17:20Last thing you want is these things to get all crumbly
17:25And just break apart
17:26Wow
17:29It's a bit like Play-Doh
17:30You know, like my kids have these toys
17:33Then you get these lovely little rice flour discs
17:36Steam them for a few minutes
17:38Not too stodgy
17:38Light
17:39That you can just mop up your sambals
17:42And chicken curry with
17:43As you do in Sri Lanka
17:44It's just like these lovely squidgy things coming out of this machine here
17:49So I'm loving it
17:50He's doing it
17:51They're steaming
17:52A revelation
17:54Across the kitchen
17:56Uma's full focus has been on just one of her three main components
18:00Look at that panu
18:01Doesn't it look good?
18:02It's amazing
18:03Yay
18:04Look at that
18:04Thank you
18:05Perfect
18:05And is only just getting the lentils on for the next element
18:09The taka dal
18:10Just trying to get the lentils soft enough
18:13So a taka dal is simply a stewed lentil
18:16And then the taka is really the spicing you add to the boiled lentils
18:20Some whole spices, garam masalas
18:22You feel the warmth coming through
18:24She's got to resist the urge to rush
18:27She's got to make sure that she cooks those lentils all the way through in spiced water
18:31Before she adds it to the taka
18:33Is this something you might do at home?
18:37No, not really
18:38I don't actually eat lentils at home
18:40But I have been to a restaurant where they had lentil sort of dal, is it called?
18:46Yeah
18:47So I'm quite excited to taste these actually
18:49You're boiling them
18:50Don't need to stir them so much
18:51They will take their time
18:52Gaz has got his potato filling prepped for his Bombay Frankie
18:59But now he needs to tackle cooking the all-important wrap
19:03No, I'm burning
19:05I'm burning the roti
19:06It's all going off
19:07Keep going
19:09That was a trial
19:10Gaz is the only bench so far where there's actually been what felt like a fire
19:16This is a hard task
19:18We have piled on the pressure
19:20But I do worry for Gaz right now
19:22Yeah, it didn't work out
19:24Roll that out a little thing
19:26It's the thickness and the right heat
19:30So that's what I'm struggling with
19:32Try attempt number four
19:34It's the roti that it all comes down to
19:36If it's not a soft, supple roti
19:39I'm not having it
19:41The worst part of all of this is that when my mum and my grandma see this
19:45They're going to be so ashamed of me
19:46Ten minutes
19:50Don't hate me
19:53They do hate me
19:59Chicken curry's doing nice
20:02String hookers are on
20:03And now I'm about to start the sambal
20:05Get the pepper, get the chilli
20:07Get some salt in there
20:08And then give that a bit
20:09I don't think the prawns are cooked
20:11No?
20:13Put it back in the oven then
20:14Uma's also starting to feel pressured
20:17She's done the lentils
20:19But she's skipped a step
20:20She's forgotten to make the tarka
20:23That she's supposed to combine
20:25And flavour the cooked lentils with
20:27But I want a simple tarka
20:30Of ginger, garlic, red chilli
20:32I'm stressed now
20:33Celebrities, you've only got five minutes left
20:36You really need to push
20:37Nearly there
20:38I like it
20:42Tastes slightly better than it looks
20:45There's some wonderful smells coming from ginger
20:50And it's not pear spray
20:52Ow
20:52It's hot now
20:54We've got 60 seconds, everybody
20:56Just 60 seconds left
20:58All good in the hood
21:11We've got coconut in the curry
21:23It's served like that
21:29A fish banana parcel
21:31That's it, guys
21:33Time's up, please
21:34Time is up
21:41Uma
21:42Hello
21:44Reality star Uma
21:47Has cooked a trio
21:48Of classic Punjabi dishes
21:50Paneer cheese
21:51In a spinach gravy
21:52With pilau rice
21:53And a tarka dal
21:55That paneer
22:04Is just stand out
22:07It's cheesy
22:08It's rich
22:09The colour of that sauce
22:10Is great
22:11Simple spinach
22:12It all shines through
22:14But the tarka dal
22:15You forgot to do that
22:17The base masala
22:18So we missed out the onions
22:19We missed out the tomato
22:20And we had to do something really quick
22:22For me
22:22That dish is not complete
22:23Okay
22:24I order paneer
22:25Whenever it's available
22:27And I've never tasted it like that
22:29It's soft
22:30And it's creamy
22:31You've knocked that out of the park
22:34Yay
22:35Rice, free-flowing
22:37But the lentils, sadly
22:38Are letting everything else down
22:40They're not cooked enough
22:41They should be a lot softer
22:43There needs to be that rich tomato
22:45Through the background
22:45It would have been wonderful
22:47When you can cook something like paneer
22:49That, well, everything else
22:50Should be the same level
22:51I didn't even really know what paneer was
22:55I thought it was a bread
22:56So I'm really happy
22:57Actor Katie has made Karan's favourite South Indian fish dish
23:03Turmeric and lime marinated sea bream
23:05Topped with a masala spiced paste
23:08And baked in a banana leaf
23:09It definitely looks the part
23:11The sauce has clung on
23:13It's not watery
23:13Served with okra
23:15Stir-fried with coconut, chilli, mustard seeds and yogurt
23:25The fish
23:26It shouldn't stick to the bone like that
23:27Mmm
23:28These thinner bits are cooked perfectly
23:30Yeah
23:30It's just the bits in the middle
23:32Could be cooked a little more
23:33Yeah
23:33And the seasoning
23:34I think a little more seasoning
23:36When you marinated it
23:37And a little more in the masala as well
23:39The fish, a little bit longer in the oven
23:42It's all about timing here
23:43You've got a lovely smokiness
23:45That comes from that banana leaf
23:46Love the sweet coconut
23:47Going through that okra
23:48The richness of the curry leaves
23:50All the mustard seeds
23:51That's wonderful
23:52Just to bring them alive
23:54A sprinkle of salt
23:55And it will bring the flavour
23:56Right up
23:57The fish is certainly a little undercooked
24:01However, that was the first time you'd ever worked with a whole fish
24:06And to cook it inside the leaves
24:08I'm impressed
24:09I think you've made a very good effort
24:12Thank you
24:12Yes, the fish was slightly under
24:17But I'm working with food I've never cooked with before
24:19And it's edible
24:21So, yeah, I'm quite proud of myself
24:24Pop star Anthony has served Karen's Sri Lankan-inspired red chicken curry
24:31With string hopper noodles
24:32And a coconut and chilli sambal
24:35Oh, it's got a nice little chilli cake
24:40The curry itself
24:45It's bold, it's gutsy
24:47Layering of ginger and garlic
24:49And all those dried spices
24:51To lots and lots of heat
24:52I think it looks great
24:54It shows care
24:55You've tasted it on the way
24:57And it's really paid off
24:57Thank you
24:58Wow, thank you so much
24:59You nailed the string hoppers
25:01What?
25:02They're not the easiest thing to get right
25:03They're light
25:04They're separate
25:05Steamed them perfectly
25:07And I think you did a really good job
25:09Wow, thank you
25:10Wow
25:11I love that you've made a sambal so vibrant
25:14It's got a real kick
25:15You haven't held back
25:17Your cooking in this round has gone to a new level
25:21Wow
25:22Yeah
25:22Wow, thank you
25:24I'm just speechless
25:27I've done string hoppers
25:28In front of Mr. Hopperman
25:30That's so good
25:31He's offered me a job
25:33I've said I can't come at the moment
25:34Make someone talk
25:35No, I'm joking
25:36Paralympian Gaz
25:39Has cooked Karen's version
25:41Of the popular Indian street food
25:43Bombay Frankie
25:44Potatoes pan-fried in garlic
25:47Ginger chilli and cumin
25:48On a coriander chilli
25:50Mint and lime chutney
25:51Wrapped in a roti
25:53The potatoes for me
26:03Could have definitely been spicier
26:05Could have had a little more seasoning
26:06The bread
26:07It's a little dry
26:09I wanted this a little
26:10More golden
26:11A little more fried
26:12For that extra sort of richness
26:14When you wrap it up
26:15This is one of the funkiest potato sandwiches I've ever had in my life
26:20Your chutney rich with mint and coriander
26:23A really good punch of chilli
26:25I think that's lovely
26:25I love the vibrancy of the colour
26:27I think that I did get the best deal with the bread
26:30Yes it could be perhaps a little thinner and less dry
26:35But as you can see
26:37Once I'd rolled it up
26:38I've eaten half of it
26:40Definitely didn't do Karen proud
26:43As the only Asian contestant in this heat
26:46I think he had high hopes for me
26:48And I definitely feel like I let him down
26:50Drag artist Ginger has cooked a Bengali prawn and coconut curry
26:56Served inside the shell of a green coconut
26:59With deep fried luchi breads
27:01Oh look at that
27:05That sauce
27:12It's coconutty
27:13But the back note of mustard
27:15Just subtle
27:16Just enough
27:17That just clings around these soft buttery prawns
27:21That is restaurant quality food
27:24Absolutely wild
27:25That lovely bit of bread there
27:29Puffed up beautifully
27:30With that sweet sauce and the prawns
27:32It's fantastic
27:33That prawn could not be more perfect
27:37It complements the butteriness of that fresh coconut
27:41With a fresh spice from a green chilli
27:43It tastes amazing
27:45You've really nailed both dishes
27:47Great
27:48I've basically decapitated my way through the challenge
27:53With the coconut and the prawns
27:57I'm learning so much
27:59I'm so proud of you
28:01And you should be very, very proud of yourselves
28:03I think you did so well
28:05Thank you very much indeed
28:08We'll see you soon
28:09Off you go
28:10Thank you
28:11Thank you
28:12Thank you
28:12Thank you
28:13Thank you
28:14Thank you
28:16Karen thank you very much indeed
28:18For showing our five
28:20Some fantastic food
28:21And nurturing along the way
28:22It was absolutely brilliant
28:23They learned a lot definitely
28:25I learned a lot
28:26For me the highlight really
28:28Was that they embraced the challenge
28:30Thank you
28:31I've loved being here
28:32See you later
28:32We're alive
28:35Yes
28:36That's something
28:37It's hard work
28:38This cooking malarkey isn't it
28:40Wow
28:41Thrown in a deep end
28:42But that
28:43I really enjoyed it
28:45Right now
28:46All to play for
28:47Next time
28:48One of them's going home
28:49Every single one of them
28:51Wants to stay
28:52This is going to be tough
28:53You've just cooked
29:12Someone else's food
29:14But now
29:15We want to taste yours
29:17Your brief is to cook us
29:20Your two dinner party favourites
29:22A main course
29:23And a dessert
29:24And it's time for you to show off
29:26Because we are looking for quarter finalists
29:29And we only have four quarter final places
29:33At the end of this
29:34One of you will be going home
29:37One hour
29:39Let's cook
29:40Dinner parties
29:46Sound like a lot of fun
29:47But you really do
29:49Have to deliver
29:50Something delicious
29:51That the person wouldn't have
29:53On any normal night
29:54A lot of pressure man
29:55And the heat
29:56Excuse the pun
29:57He's being turned up
29:58What do they feed their friends
30:01What do they feed to their loved ones
30:03What do they feed people to impress
30:05I mean right now
30:06I mean right now
30:07These five can just blow our minds
30:09I don't want to be too confident
30:12But cool calm and collected
30:14It's go big or go home
30:16Or go big
30:17Absolutely ruin it
30:18And go home
30:19Ginger
30:22Do you ever have the other drag queens round
30:24For a dinner party
30:25Oh drag queens don't really eat that much
30:27It's all
30:28It's more about talking than eating
30:29More of a liquid
30:30Yeah
30:31When you get together
30:32So tell us the inspiration for your dishes
30:35I used to play rugby every Sunday
30:36And I would come home from rugby
30:38Freezing cold
30:39Covered in mud
30:39Get in the bath
30:40And then come down and have Sunday dinner
30:42And that would often be fish pie
30:43So I'm making a fish pie
30:45It's really creamy
30:46Really unctuous
30:47Delicious
30:47Ginger is absolutely going for it
30:51I'm absolutely melting
30:54Never mind the butter
30:56I'm melting
30:57She's poaching her fish with fennel
31:00And then she's making a cream sauce
31:03Out of that poaching liquid
31:04Mash the potatoes right now
31:07We want a golden crispy top on that potato
31:10The smokiness of the fish running through the whole dish
31:13Served with peas and samphire
31:15Lovely bit of green
31:17And then poached pears with rum snaps and ginger cream
31:20This is what I would cook for my family
31:22If I had the chance to cook them
31:23Sunday afternoon dinner
31:24If we were all there
31:25But can you actually see what you're doing?
31:28I mean, you're great in
31:29With like basically two tarantulas fighting
31:32You can't half do drag, can you?
31:34From a woman who loves makeup
31:36You're an inspiration here
31:38Thank you so much
31:39Good enough
31:40The pear has to be cooked all the way through
31:44It can't be in any way hard
31:46And she's poaching in orange juice
31:48Which is a lovely idea with lots of cinnamon
31:51The ginger cream needs to be full of ginger
31:54Because that snap biscuit made from rum
31:57Is going to be really sweet
31:58I am loving the ambition
32:02There's a lot to do
32:04And it all has to happen at the same time
32:06So hopefully we don't end up with fishy pears
32:09Okay
32:13And he's got chicken thighs cooked in a Greek style
32:22With lots of sauce, rice vermicelli, tomatoes and lemon
32:26He's going to serve that with yoghurt and feta cheese with chilli
32:30Wonderful
32:31But he's using chicken thighs with a bone in
32:34He's going to make sure they get a nice bit of colour on them first
32:37Seasoned really, really well
32:39Before they go into the pot with rice vermicelli
32:42I'm just happy to be here
32:45And learning from these guys is amazing
32:47Especially John
32:49Because he's got a soft spot for me
32:50What's a blue dinner party like?
32:58The lads are good cooks actually
32:59When I told them I was coming on this
33:01They literally laughed in my face
33:02I can see why
33:05My main is inspired by a traditional Greek dish called tava
33:12I loved eating it as a kid
33:13Because I love my chicken, love my rice
33:16I love my tomatoes
33:18I love the whole thing being cooked together
33:20And you soak all the juices up
33:21Comfort food
33:23For dessert, a lemon cheesecake
33:26I love a lemon cheesecake
33:28I know you do
33:29Want a biscuity base, which is not too hard
33:34We want a creamy filling across the top
33:36Which is zingy with lemon
33:37But at the same time
33:39I want a bit of oomph
33:40I want a bit of style
33:41I want a little bit of something
33:42That makes me stand up and go, wow
33:44I am playing it safe with the lemon cheesecake
33:48I ain't gonna lie
33:49But I'm gonna throw myself into it
33:51Just feed them
33:52You are halfway
33:5630 minutes gone
33:5730 minutes left
33:58I do like a lot of flavours
34:03In my food
34:05And I like my dishes to be quite complex
34:07I do feel quite determined
34:10To prove to myself
34:11And prove to the judges
34:12That I am a good cook
34:13Boomer's got a piece of pan-fried sea bass
34:18Sitting on a spiced Thai flavoured sauce
34:21Lemongrass
34:23Lime leaf
34:24Turmeric
34:24Coconut milk
34:25All going there
34:26And there's even some chilli
34:28My mum used to make a dish
34:30When we were younger
34:31And she called it coconut chicken
34:33But I prefer fish
34:34Even though she's not Thai
34:35She's Australian
34:36She likes to be experimental
34:37With her cooking
34:38Boomer is promising us rice
34:40And then we've got salad
34:42Which has been made from
34:43Samphire and spray onions
34:45If there's too much Samphire
34:47It's gonna become really salty
34:48What's for dessert?
34:50It's a chocolate mousse
34:51I'm gonna put hazelnuts on top
34:53Cherries
34:54And then a Chantilly cream
34:55A little bit of Black Forest going on
34:56Exactly
34:57I love Black Forest
34:58She's making a water ganache
35:02Which is really clever
35:03I was trying to find out
35:05Like a way that you can make
35:07A chocolate mousse quickly
35:08And I found out basically
35:09That if you melt it in water
35:11And then blend it over an ice bath
35:13It forms a mousse texture
35:15Hopefully that mousse is lovely and smooth
35:19And then the sweetness of the cream
35:20It could be wonderful
35:22Gaz is cooking food
35:32Inspired by his Pakistani upbringing
35:34Nahari
35:35Which is the national dish of Pakistan
35:37Usually a beef stew
35:39Cooked really, really slow
35:40With lots of onions and spices
35:42Enriched usually with bone marrow
35:44I'm trying to make a plant-based version
35:46I've never seen a plant-based version before
35:48So I'm rolling the dice
35:51And see how it works out
35:52He's using a plant-based steak
35:55And then a sauce
35:56Which is going to be enriched
35:57With lots and lots of spices
35:58And nutritional yeast
36:00It's almost a smokiness
36:01But should fill our mouths with flavour
36:03I love Nahari
36:05My mum is like famous
36:06For making her Nahari
36:07The legend is that
36:09It was a working class food
36:10For labourers
36:11While they were building
36:12The Taj Mahal
36:13They would feed the labourers
36:15In the morning
36:15A Nahari
36:16And they would basically
36:17Be able to work all day
36:19With that we're being promised
36:22Bread
36:22Naan
36:23And he's made the dough
36:24I just hope he's got enough time
36:26To make sure that
36:26Bread is cooked
36:27All the way through
36:28After the disaster
36:30Of making the roti
36:31In the last challenge
36:32I really want to know
36:33If I can get it right
36:34For dessert
36:41We're getting halva
36:42Carrot halva
36:43Carrots cooked
36:45With plant-based milk
36:46Brown sugar
36:47Lots and lots of cardamom
36:49That carrot mixture
36:51All cooks down together
36:53To become almost like a jam
36:54It's 100%
36:56Completely plant-based
36:58Which I think
36:58Is brilliant
36:59You are so passionate
37:02About plant-based
37:03I kind of just like
37:04To just explore cooking
37:05Just see where it takes you
37:07All the best
37:08Thank you, Grace
37:09Katie from Corrie
37:14Hello, Grace
37:15What are you making?
37:16I am making
37:17Place fillets
37:18With potatoes
37:20And fennel
37:21In a white wine sauce
37:22This kind of reminds me
37:23Of home
37:24I used to cook
37:25A lot of fish and potatoes
37:26With my grandad
37:27Which character
37:28From Corrie
37:28Would have loved this food?
37:31Ken Barlow
37:31100%
37:33He loves
37:35A bit of white wine
37:36He likes a little bit
37:37Of white wine
37:38Yeah
37:38As I do
37:40Katie right now
37:43Seems really
37:44Really confident
37:45Place fillets
37:46She's going to cook
37:47Underneath the grill
37:47Well that's great
37:48That'll only take
37:49Three or four minutes
37:50Butter is soft fennel
37:53And it needs to be soft
37:54We don't want
37:55Crunchy hard fennel
37:56She's labouring
37:58Over a white wine sauce
37:59White wine
38:01Cream
38:01Some lemon juice
38:02Lots of seasoning
38:03Lovely
38:04I love lemon
38:06I love thyme
38:07I love garlic
38:07I love the
38:09Creaminess of this dish
38:11I'll just
38:12It's very indulgent
38:13I need to know
38:15The pudding
38:16The pudding is
38:17A citrus posset
38:19With a shortbread crunch
38:21I love
38:23Lemon desserts
38:24Yeah
38:24Like when I was younger
38:26We used to love pancake day
38:27So I used to race home
38:29And have lemon and sugar pancakes
38:30Until I was sick
38:31Don't want that near the heat
38:37A citrus posset
38:39It should be silky
38:40Like a cross between
38:41A mousse and a cheesecake
38:43Then with that
38:44We've also got shortbread
38:46And grapefruit gel
38:47I need to bash my shortbread
38:49Which I love
38:50Here you seem to be transformed
38:52As somebody who's suddenly
38:53Come out of a professional kitchen
38:54You have to improvise
38:57When you've already used
38:58Your rolling pin
38:59I have added a bit of pizzazz
39:01Because it's master chef
39:03Especially the dessert
39:05It's very tangy
39:07But sweet
39:08With a bit of crunch
39:09And we like that
39:10I've put on about a stone
39:13And the shortbread
39:14So this is the final ten minutes
39:17Oh yeah
39:22There we go
39:23It's the rice
39:25It seems right now
39:28That Uma's got a problem
39:29With her rice
39:30It's horrible
39:30It doesn't look like it's cooked
39:32I wonder if she's going to serve it or not
39:33If it's not cooked
39:34I hope she doesn't
39:35It's good
39:37It worked out
39:38Please don't tear
39:42Please don't tear
39:44Please don't tear
39:46Go on
39:47Go on
39:47Oh yeah
39:49Ow that's hot
39:52You've got just 60 seconds
39:5760 seconds everybody
39:58What the hell is going on today?
40:06Lovely pear
40:07With a lovely cream
40:09Oh
40:14It just looks so pretty
40:20I think it does anyway
40:22That's the dessert out of the way
40:27Don't drop the pies
40:29Don't drop the pies
40:30Okay
40:36That's it
40:37Time's up everybody
40:38I'm pretty happy with it
40:41Yeah
40:42Yeah
40:43Really happy with it actually
40:44I'm just so happy
40:45We've done it now
40:46I don't
40:47Can they drag
40:49Artis Ginger Johnson
40:51Please approach
40:51The judges
40:52Hello
40:56Hello
40:57Ginger's dinner party main
40:59Is a smoked haddock
41:01Salmon and prawn fish pie
41:02In a creamy
41:03Tarragon and fennel sauce
41:05With buttery
41:06Samphire and peas
41:08Dressed in garlic and lemon
41:09You like a big portion
41:12Don't you?
41:13Yeah
41:13Yeah
41:14I do
41:14I would eat that in five minutes
41:17I love the mashed potato
41:27Free of any lumps
41:28Crispy across the top
41:29Crunch still in the prawns
41:32Smokiness coming from the smoked haddock
41:34It's wonderful
41:34And the fennel
41:35Dancing around that fish pie
41:36It's ice
41:37Great
41:39Great
41:40Fresh tarragon
41:41Going through that gorgeous sauce
41:43I love the buttery
41:45Soft
41:46Samphire
41:46And so garlicky
41:48But that shot of lemon
41:50Just really brings it out
41:51It's absolutely fantastic
41:53Good
41:54For dessert
41:56Ginger has served
41:57Poached pears
41:58In orange and cinnamon
41:59With ginger cream
42:01In a rum snap basket
42:02This is a rum snap
42:11It doesn't snap
42:12However
42:13That pear is so delicious
42:15And I wasn't expecting that whack of ginger
42:18The way that you've added flavour into the cream
42:21Is so lovely
42:22Inventive
42:23Complex
42:24And ambitious
42:26Thank you
42:27I've got some crunchy crispy bits
42:30On the outside of my snap
42:31In here I've got almost the flavours of Christmas
42:34Orange and cinnamon with that pear
42:37Which is wonderful
42:38And sticky and sweet
42:39Poached well
42:40I think it's great
42:41Thank you so much
42:43I can feel all of the energy and adrenaline
42:47Draining from my body now
42:49But I am having the time of my life
42:52Uma has pan fried sea bass
42:57And topped it with a raw samphire spring onion
43:00Thai basil and lime salad
43:01Served in a spicy Thai coconut curry sauce
43:05Everything go to plan?
43:06No
43:07So I'm missing the rice
43:09So this is for people who are trying to avoid carbs today
43:14That's really hot
43:21That's so hot
43:23The fish
43:25That skin
43:26So inviting
43:27So crunchy and crisp
43:29But then the fish itself
43:30Still tender
43:31The heat in that sauce
43:33Is really quite something
43:35But it's still delicious
43:37This little salad of yours
43:40I like it
43:41Because the Thai basil is anise
43:43The spraying is quite sharp and oniony
43:46Samphire being salty
43:47Which I think is great
43:48There's only one thing missing
43:50Rice
43:51Rice
43:52Because I've now got a bowl of soup
43:54But I really admire your flavours
43:57Thank you
43:57To dessert
43:58Uma's dessert is a black forest mousse
44:02Layers of chocolate mousse
44:04Sweet cherry syrup
44:05And whipped chantilly cream
44:07Topped with whole cherries and hazelnuts
44:09This is death by
44:15Black forest
44:17Dessert
44:18Because the chocolate is so, so rich
44:22And then you've got the huge
44:24Full cherries bursting with the juice
44:27And then loads of cream
44:29I could quite easily sit and finish the whole bowl
44:33I would probably need to lie down afterwards
44:35You've made what's called a water ganache
44:39Cleverly you've whipped it up
44:40It's not light like a mousse
44:42It's quite dense
44:43And I don't mind that
44:44Almost like a truffle flavour
44:45Like you get inside a chocolate truffle
44:47Yeah
44:47The cherries across the top are inspired
44:50Because you get that lovely rich flavour of cherries
44:53Almost like cherry liqueur
44:54Again inside a chocolate
44:56I like it
44:57Thanks Uma
44:59Thank you
44:59I feel a bit disappointed
45:03Because the rice didn't go to plan
45:05If I had just had like an extra 15 minutes
45:07Then things would have gone a lot better
45:09So yeah, it was really stressful
45:10Hello, hello, hello
45:13Anthony's Greek inspired main course
45:16Is chicken thighs rice and vermicelli
45:19Cooked in tomatoes, chicken stock and lemon
45:21With a side of whipped feta and red chilli
45:24Cooked?
45:29It's cooked
45:29Oh, phew
45:30Why'd you do that, John?
45:38The vermicelli and rice
45:39Beautifully seasoned
45:41Your chicken is tanned up
45:44But I would have either got rid of this skin
45:47Or made sure that it was crispy
45:49Because it's really flabby and wobbly
45:51And actually a little bit hairy
45:52Exactly
45:54Sorry
45:55But apart from that skin
45:57I could clear this plate
45:58This is comfort food
46:00Yeah, that's the vibe that I wanted to give
46:03Yeah
46:03Give it to me, John
46:06Anthony, this doesn't make me blue
46:08I love you, mate
46:11It makes me really happy
46:12Oh, yes, come on
46:14Natural flavour of the chicken thigh
46:16Sweet tomato
46:17But what it absolutely needed
46:19Was that feta cheese
46:21To really bring up the seasoning
46:23Slightly salty and rich
46:25A little bit of chilli heat
46:27It's really addictive
46:28Oh, mate, thank you
46:30Thank you
46:30Anthony's dessert
46:32Is a set lemon cheesecake
46:34Topped with fresh berries
46:36It's lemon
46:43But it could have benefited
46:45From maybe a little bit of zest
46:47However
46:47It's a lovely Moorish cheesecake
46:50I know you're trying to butter up
46:52The judges, Anthony
46:53But there's so much butter
46:55With those biscuits in the base
46:56It's almost like it's
46:57The texture of thick peanut butter
46:59It needs more of the topping
47:02With that sharp lemon
47:03But I like the addition of the fruit
47:05Across the top
47:06You're trying it with presentation
47:07Good on you
47:08Got some nice comments
47:12Good constructive criticisms
47:14Here and there
47:14But listen
47:15That's what I'm here for
47:16Well, hello
47:18Hello
47:19Katie has served a fillet of place
47:22With braised fennel
47:24And crispy potatoes
47:25In a white wine and cream sauce
47:27With caviar and salmon roe
47:29This is the nicest plating
47:32I've seen from you so far
47:33Oh, thank you
47:34I'm amazed
47:35Where'd you come from?
47:37I knew you were a quiet assassin
47:38These ones down here
47:40They had no idea, did they?
47:42It was all an act
47:43No, I'm joking
47:44Fish is cooked beautifully
47:51Lovely and soft
47:53And falls apart
47:54Wonderful, rich, creamy sauce
47:57Got a little sort of zing
47:58Of the white wine
47:59In the back of the throat
48:00Salty bits of caviar
48:01And that salmon roe
48:02Running through the whole thing
48:03And I've got to say
48:05I love it
48:05It's great
48:06The fennel is under
48:09But then that's when
48:10My list of complaints
48:11Begins to run
48:13Slightly dry
48:14Fish is bang on
48:15Potatoes
48:17Lovely and crispy
48:18Lovely, flavoursome
48:19Salty
48:19This is a really good
48:21Plate of food
48:22This is the best
48:23That you have cooked
48:24So far
48:25I'm going to say thank you
48:27Shall we go for dessert?
48:29Oh, yes, please
48:30Katie has made
48:33A lemon and lime posset
48:34Topped with a grapefruit gel
48:36And a shortbread crumble
48:38It's a good citrus face
48:41It's okay
48:42It's all right
48:44You all right there, John?
48:46Oh, yeah
48:46It's a bit sharp, isn't it?
48:48Aye?
48:49Not to see how all I
48:50Your posset
48:55It's a lot creamier
48:56And runnier
48:57Than I might have expected
48:58But very good flavours
49:00Yes, citrusy
49:01Doesn't hold back
49:02It's so sharp
49:04This is not for the timid posset eater
49:07I love the fact
49:11You've made your own shortbread
49:12The grapefruit gel is delicious
49:14Because rather than being sharp like lemon
49:16It's slightly bitter
49:17So you get sweet, biscuity shortbread
49:19The bitterness of that grapefruit
49:21And then there's sharpness
49:22And then there's sharpness
49:22The lemon underneath
49:23I think you're showing a huge amount of skill
49:25Thank you very much
49:27I smashed it
49:35So I'm so happy
49:36I just wanted to put my heart and soul into the cooking like I do at home
49:41And that's what I did
49:42Last up is Gaz
49:46With a plant-based Nihari stew
49:48Pan-fried soy protein steak
49:51Served in a sauce
49:52Spiced with cinnamon
49:53Fennel
49:54Cardamon
49:54Ginger and chilli
49:55Served with naan breads
49:57I've never eaten a plant-based steak before
50:09The plant-based meat's interesting
50:11Because it's actually quite a strong flavour
50:13It's almost the sort of flavour of salt beef
50:17Slightly taking over the beauty of the sauce
50:20Because I really like that sauce of the breads
50:22I like the pepperiness in the background
50:24I like the ginger
50:25I just find that plant-based meat
50:27Very, very strong with the sauce
50:29Your challenge was always going to be with this
50:33That traditionally this is a slow-cooked stew
50:37That takes pieces of beef
50:40And stewing it all slowly in the sauce
50:43And you haven't been able to do that
50:45So the sauce is never going to have a tonne of depth
50:48However, aren't these great breads?
50:52Gaz has made a sweet Indian dessert called halva
50:58Carrot cooked in brown sugar and cardamom
51:01And topped with pistachios
51:04Served with a vegan pistachio cream
51:06I love the carrot
51:16And the scattering of nuts across the top
51:18I don't even like cardamom
51:20But somehow I've just eaten quite a lot of this
51:23Very nice dessert
51:25I love cardamom
51:27I reckon you could do with some more
51:29That carrot's really sticky with all that sugar
51:32With the nuts and the cream
51:34Becomes really quite rich
51:35Your food always has some great flavours
51:38But you can give this one a little bit more spice
51:40Sounds good
51:41It was a risky menu
51:45But I wanted to show that it was possible
51:49To make a plant-based nihari
51:50Which is quite unusual
51:51There's no point in coming to a cooking show
51:54And not pushing yourself
51:56Or pushing the boundaries
51:57Thank you so much for all of your hard work there
52:01You've all cooked your absolute hearts out
52:04We're going to ask you to step outside
52:07And we'll call you back in as soon as we possibly can
52:09But for me, a fantastic start to this year's competition
52:12You've set the bar really high
52:15Thank you
52:15Thank you, celebrities
52:16Thank you
52:17I am spent
52:27I don't know about you guys
52:30But I'm so proud of all of us
52:32Yeah
52:32Yeah
52:33Bring it in
52:34Yeah
52:34Yay
52:35Class of 2025
52:37Class of 2025
52:38Get in
52:39Come on
52:41Five great celebrities
52:44But we only have four places in the quarterfinal
52:47I usually get to pirouette off at this point
52:49And leave this to you
52:50They've had their ups and downs all the way through
52:53But do you have a favourite today?
52:55Ginger doesn't just bring joy and glamour
52:58She brings ambition
52:59Fish pie, great mashed potato top
53:02With a poached pear, the ginger cream
53:05Ginger's got herself a quarterfinal place
53:07She's not going anywhere
53:08Katie in this round
53:09Place with that lovely white wine sauce
53:12And then we had that posset
53:14It's sort of reminiscent of that first round, isn't it?
53:16Of the joy of that apple crumble and custard
53:19And it was just what we needed to see
53:21A different level of Katie
53:23Are we happy that Katie's got a quarterfinal place?
53:27Uma understands flavour
53:28That fish curry so hot
53:31It nearly knocked my boots off
53:33But I enjoyed it
53:34She didn't get the rice right
53:35But there is ambition
53:36Taking chocolate and hot water
53:38To make a mousse
53:40I mean, good on her
53:41Anthony's dish chicken
53:44Vermicelli
53:44Rice
53:45Well flavoured
53:46I love that fetal on the side
53:48I thought that really helped the dish come alive
53:50Cheesecake
53:51Flavour of lemon, yes
53:52Too much of the base
53:53But there was a bit of ambition
53:55He made a cheesecake
53:56And I admire the fact he did do that
53:58And his food is a little bit haphazard at times
54:01But I love his passion
54:02His enthusiasm
54:03I enjoyed Gaz's Nahari
54:06But I just don't feel like there was enough depth of that sauce
54:10That steak overpowered the sauce
54:12The dessert
54:13Carrot, however
54:14Grating carrots
54:15Some sugar
54:15Cardamom in a pot
54:17That's lovely
54:18But I felt the whole thing just needed more spice
54:21This competition
54:27Allows you
54:29To push yourself in a way that you'd never do
54:32So I'd love to stay
54:34To continue to explore
54:36Just what I'm capable of
54:37I want to learn
54:39I want John and Grace to push me
54:41And push me
54:42And push me
54:42And if I'm still here
54:44The next challenge
54:45I'll be happy
54:46I hope I've done enough so far
54:50To keep my place
54:51But I'm like
54:52A bit worried
54:53I really, really do want to stay in the competition
54:56We have to make a decision
54:57Yeah
54:58Whoever goes through to a quarterfinal
55:00They're going to have to continue to step up
55:02Thank you so much
55:18For the passion
55:19You've really, really tried your best
55:22Above all that
55:23You've given us some delicious food
55:25There are only four quarterfinal places
55:30The celebrity leaving us is
55:36Gaz
55:44Gaz, thank you very much
55:47For a fantastic competition
55:48It's been brilliant having you
55:50Thank you so much indeed
55:51You're leaving us
55:52Thanks so much to you guys
55:53Thank you
55:53Thank you guys
55:54Good luck
55:54A little bit disappointed
55:58Obviously
55:58I would have liked to stay in the competition
56:00But it's really made me realise
56:02Just what it is
56:03That I love about cooking and food
56:05And how it can bring people together
56:07So I've really enjoyed that
56:08You are Celebrity MasterChef quarterfinalists
56:16Yay
56:17Yay
56:18Oh
56:18Oh
56:19Oh
56:19Wow
56:21Wow
56:22I've never won anything on my own in my life
56:25I've never even won past the parcel
56:26Do you know what I mean?
56:27So to even get through to the next round
56:30In Celebrity MasterChef
56:31I'm just gobsmacked
56:34I'm going to be celebrating tonight
56:36Like you wouldn't believe
56:38When I first started in this competition
56:40I thought it was just going to be a disaster
56:42So the fact that I've got through
56:44Is unbelievable
56:45I am just over the moon
56:48And beyond proud of myself
56:50Every day is another amazing surprise
56:52And it's so different to what I do
56:54With the rest of my life
56:55The fact that I'm a quarterfinalist is crazy
56:58I'm excited to come back
57:00And see what's in store for us next
57:02I want to go as far as I can
57:04Next time
57:10Please help the grass
57:12It's the quarterfinal
57:14What could go wrong?
57:16What's this spice?
57:18And Ginger
57:19Anthony
57:20Uma
57:21And Katie
57:23Are back
57:24To battle for their place
57:29In the semifinals
57:32It tastes amazing
57:42To battle for their place
58:00In the semifinals
58:02To battle for their place
58:04Gracias.
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