Celebrity Masterchef - Season 20 Episode 07
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
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 holidays.
18:05I'm so sorry for this.
18:06I'm just going to go.
18:07I'm so sorry.
18:08Let's do this.
18:09I'm so sorry for this.
18:10I'm so sorry to do this.
18:11There's nothing but I'm sorry for this.
18:12You lost my listen to this.
18:13I can't come to the oven or the oven or the oven or the oven.
18:18I'm not sure I'm sorry for this.
18:19Well, I'm going to stop it and then I'm just going to stop it.
18:25All I need to stop it.
18:28I'm so sorry I'm so sorry for the oven.
18:29I'm so sorry for this.
18:32shaking through the old hole I've got my chicken caught that's main thing got
18:38potatoes garbage I think I'll be all right can gladiator Jodie enter the
18:44arena 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
19:41something to give a bit of moisture because everything else is pretty good we got soft
19:48peppers which is really really sweet broccoli which you cooked very very nicely which is great just needs
19:54the sauce I just went blank I was like what do I do and then I thought you're literally cooking
20:05chicken and you love chicken and so once I found my feet I was fine
20:10reality star Ashley has turned his ingredient of Roman Esco into steaks which he's pan fried in butter and garlic and served with oven roasted pork baked onions Roman Esco leaves and buttered new potatoes
20:31you created this beautiful piece of art
20:36you've made a Roman Esco steak it's soft it's well seasoned it's incredibly buttery and decadent delicious
20:53the potatoes you just serve them whole you've left the skins on so they could be a bit crisper but the
21:00Roman Esco yes please the pork itself is cooked a lot and it's so dry it's close to built on actually to
21:13be fair but listen the Roman Esco I think you've done such a great job with it and it tastes really good
21:19thank you you know what right now I'm feeling quite good it wasn't a total disaster and I feel like it's
21:28it's gave me a great starting point to now head on to better things in the competition hopefully
21:34hello Welsh rugby legend Alan Wynne has made an Asian style noodle dish using chili garlic soy and
21:45honey and pan fried his ingredient of salmon in lemongrass and Sichuan pepper topped with crispy salmon skin peppers and spring onion
21:55your salmon's cooked really nicely the skin is crispy there's little flavors here hints of garlic and ginger
22:08going through it and it delivers the way it should deliver I think that's great I think you understand
22:14flavor but it was very subtle just don't be scared of us pack it on your noodles are a little bit still
22:22stuck together however I could quite easily eat that plate it was far more daunting than I thought
22:30it was gonna be at the start but yeah hopefully a little bit more fed 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 linguine
22:47with a tomato chili and caper sauce and walnuts
22:56you'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
23:10thank 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
23:28thank you I was shaking a lot but yeah to make a dish and complete a dish I was fairly pleased with myself I think you know
23:37finally it's stand-up comedian Noreen she got oranges and has made an orange sponge cake with desiccated coconut served with whipped cream orange rind and pistachios
23:52this is a rather lovely cake with the cream on the side and the orange and the pistachio I'm enjoying it the orange is the star of the show and I love the fact that you dropped a cake on the floor breathed and then just served what you had
24:07your cake is really good lovely and crispy on the outside this is impressive because you made a cake without a recipe good on you trust me to drop the cake but yeah it wasn't too bad could have been better but I feel relieved well done
24:37you've survived your first challenge so we will see you very very soon I'm very excited for what comes up next off you go
24:56I'm mighty surprised by their food because when these five walked into the master chef kitchen nerves are plenty
25:04they came in like lambs and some of them left like lions isn't it wonderful to see them bloom
25:10into different people once they've got that first challenge under their belt job one done
25:18Alfie's prawns was certainly overcooked but it was impressive to see him de-shelling them and deveining them I
25:25think you probably the most complex dish in the room made it tomato sauce made his own pasta and it works I was
25:30working 100 miles an hour and it was crazy I was really feeling the tension in there but hopefully
25:37I'll calm down Ashley we got a lovely Romanesco steak cooked beautifully seasoned really well quite delicious
25:46but that pork was like shoe leather Alan Wynn's dish for me was almost too subtle but he clearly made the
25:55salmon the star of the show it could have been a bit more robust but actually as a dish it tasted
26:00really really good Jody is clearly a novice cook it could have done with the sauce but actually a
26:07decent dish the chicken was cooked really really well I've dropped a cake it can't get worse than that
26:11Noreen's cake delivered the goods what's nice and crispy around the outside and a nice light texture to it
26:18you're ready for next round out yeah I'm just eager to know what it's gonna be and to get in there and
26:23get it done we got some really good food but next it's time to test their palate I love this round
26:30because it's nothing they could have ever imagined
26:33well welcome back celebrities if you're going to become great cooks you need a good palate
26:57and now we're going to put that to the test
27:03I'd like to think I've got an okay palate yeah I'm probably setting myself up for a big fall there
27:08but I'd like to think it's okay
27:14in front of us here are 25 ingredients and your job is to identify as many of these ingredients as you possibly can
27:24by tasting them should you incorrectly identify an ingredient you will be eliminated from this challenge
27:34amongst them there could be fruit vegetables meat fish dairy products and maybe the odd bakery item
27:47the winner will receive 10 minutes extra cooking time in the next round oh okay do you know what I'd love to win this challenge because I need those extra 10 minutes
27:57they'd make such a difference to make sure that you're relying mainly on your palates we are going to do this challenge
28:07and on I'm deaf and now I'm going to be blindfolded but got a great sense of smell and a great sense of taste
28:20so I think if anything being deaf is actually going to help me in this challenge
28:24Judy can I just check something are you okay to be blindfolded yeah I'll be fine I'll get on with it
28:30having that sight taken away from you does make a huge difference
28:40it's really upping the ante I can't rely on my eyes and they're not that good anyway
28:45but this is making it so exciting
28:48Alan Wynn there you go
28:55cube number one
29:00ah there you go
29:01feels a little bit spongy
29:03cucumber
29:05you are still in the game
29:07thank you
29:08Jodie in front of you there's a tile
29:12is that a bad oo or a good oo
29:17a bad oo
29:18this cube feels really wet
29:22I'll put it in my mouth and I know straight away
29:27it's a tomato innit
29:28do you not like tomatoes
29:30not really no
29:31it is a tomato
29:33the rect answer
29:33I hope the next cube tastes better than this one
29:37Ashley here is your cube
29:40ooh
29:43this feels quite nice actually
29:45cube one
29:46it's wet
29:47it's smooth
29:48it's firm
29:49ah I love that I'll eat all of that
29:55there's a distinguishing taste
29:56I know it
29:57pineapple
29:58Ashley
29:59it is a pineapple
30:00it's like playing a game
30:03and I feel like I'm a big kid
30:05Alfie
30:05yes
30:06okay
30:10I smelt it
30:11and I knew exactly what fruit it was
30:14definitely an orange
30:17it's an orange
30:18well done
30:19Noreen
30:24it's cold
30:26feels like a melon or something
30:28um
30:33melon
30:34that's so a melon
30:36good round everybody
30:41well done
30:41yeah
30:42now things will start to get a little bit more difficult to identify
30:47Adam win a gift from me
30:50cube number two
30:52relatively hard
30:54the blindfold is making me question myself
30:59so much
31:00um
31:01one more
31:02oh there we go
31:07mango
31:08it is definitely mango
31:11congratulations
31:12this cube is literally rock solid
31:16what's the smell of hope
31:20this is crunching off my teeth
31:24I think I know what it is because I don't like it
31:27a carrot
31:28it is a carrot
31:30it's softer than the pineapple
31:37it's still wet
31:38it's still squishy
31:39as I take a bite
31:40I know it
31:42I eat this every single day
31:44watermelon
31:48well done
31:49yes
31:50Alfie it's time
31:52cool
31:53it's in front of you
31:55so this cube
31:56is really squishy
31:58oh
32:00it's really sharp
32:02that's a lemon
32:04Alfie
32:05take your blindfold off
32:07oh no
32:08grapefruit
32:10it's
32:11is it not
32:12Alfie
32:13it's lime
32:14lime
32:15sadly Alfie
32:18you are
32:19eliminated from the challenge
32:21thank you
32:22good luck guys
32:24I'm so disappointed
32:25that I got it wrong
32:26I should have taken longer
32:28to think about it
32:30oh
32:33feels very rubbery
32:35feels like plasticine
32:37it's very sticky
32:38so at first I'm thinking
32:39maybe it's a bit of
32:40toffee
32:40or
32:41a bit of caramel
32:42or
32:43oh no
32:44it's a fruit
32:45not a date
32:47it's um
32:48oh my gosh
32:49it's a apricot
32:51please remove your blindfold
32:53oh
32:53oh
32:56it's a prune
32:58oh
32:59you're eliminated from the challenge
33:01thank you
33:02thank you
33:02got it
33:03see you soon mate
33:04yeah see ya
33:05come on Noreen
33:06you could have done better
33:07three remain standing
33:12you ready
33:12no
33:13that's the spirit
33:16I don't want
33:17sorry
33:17too honest
33:18now
33:19it really does
33:21start to get tough
33:22it's the middle
33:30of a vegetable
33:31I have to say
33:33cauliflower
33:33very good palette
33:35that's mad
33:36doesn't even smell
33:37of anything
33:38Jody
33:42let's go
33:43smells like meat
33:48if you ask me
33:49I don't know what this one is
33:52it's got skin on it
33:53and it's mushy
33:54I feel like I've had this before
33:56and I don't like it
33:57but I don't know what it is
33:58it's a bit sweet
33:59a bit like
34:00maybe a kiwi
34:02take off your blindfold
34:03it's butternut squash
34:08and I don't like butternut squash
34:11that's why
34:11you don't like butternut squash
34:13I've had butternut squash before
34:15but I don't eat a lot of it
34:16so that's probably why
34:17I couldn't figure it out
34:18I now know
34:20you don't like tomatoes
34:21carrots
34:22and you don't like butternut squash
34:24Jody
34:25you're eliminated from the challenge
34:27thank you
34:28it's for you mim
34:30Ashley
34:35it's very sticky
34:38I know what it is
34:42but I think I'm being tricked
34:43this is going to be completely wrong
34:45but it tasted like a jam donut
34:48it was a jam donut
34:49yes
34:50I'm so happy
34:52but it's about the taking part
34:54all about the taking part
34:55we are going to go
35:00to sudden death
35:01you are now going to taste
35:04at the same time
35:05as each other
35:05Alan wins
35:07an amazing competitor
35:09I'm glad to be standing next to you mate
35:11likewise bud
35:12I need to beat this guy
35:15but I feel like the odds
35:16are really stacked against me
35:17at the minute
35:17we're going head to head
35:21it's pretty tense
35:21there's cake like
35:26but firmer than cake
35:27tastes
35:30like chocolate
35:31it's in like a chocolate
35:35but I don't know
35:36I don't know what it is
35:38it's so annoying
35:39because I want to win this
35:41so badly
35:42but the name doesn't come to mind
35:44what does it Alan win?
35:46a chocolate brownie
35:47Ashley
35:48it's like a kind of
35:49formula like jelly
35:51so what are you going to say
35:52jelly?
35:53yeah
35:54gentlemen
35:55remove your blindfolds
35:57we have a winner
35:58Alan win
36:02you're correct
36:03it's a chocolate brownie
36:04Ashley
36:07it was a jelly of type sadly
36:10Turkish delight
36:12Turkish delight
36:13well I don't mate
36:16if you're not first
36:19you're last
36:20and I am absolutely
36:22gutted to be last
36:24Alan win
36:25you get yourself
36:26ten minutes extra
36:27cooking time
36:27in the next challenge
36:28thank you gentlemen
36:29well done boys
36:30that was amazing
36:31this show is bringing
36:32something out of me
36:33that I felt like I lost
36:35a happy
36:36jovial
36:37and fun spirit
36:39I had a really good time
36:41we won
36:42well done guys
36:43Alan
36:45yeah
36:45yeah but
36:46well he knew it though
36:47he did know it
36:47that was an interesting one
36:49obviously happy to have
36:50the extra ten minutes
36:50but I think I've got to
36:51temper my reliance on it
36:53hopefully I don't
36:54necessarily need it
36:55welcome celebrities
37:16to the MasterChef
37:18street food market
37:20there's nothing I love more
37:22than walking through a festival
37:24or down a street
37:26and seeing a truck
37:27selling something
37:29that's delicious
37:30maybe a bit naughty
37:32that's what street food
37:34is all about
37:35what we want to know now
37:37is what you would serve
37:39from your own food truck
37:40this just gives a bit of an
37:42insight into you as a person
37:44maybe influences from your heritage
37:45or maybe it's just something
37:47you just love
37:48you all have one hour
37:51except for Alan Wynn
37:53who has an extra ten 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
38:09is I search out the street food
38:10it tells me a lot about the country
38:13it is the foundation
38:15of what does become
38:16great restaurant food
38:17it's about eating
38:20as if you're not really worrying
38:22about calories
38:23and all of the naughty things
38:25you're just having fun
38:26I'm a bit calmer than I was
38:30trying to enjoy it now
38:32and just yeah
38:33just have a bit of fun with it really
38:35Alfie you must have been
38:38to some street food trucks
38:39yeah every festival I've performed at
38:41I have incredible food trucks
38:43do you eat before you sing?
38:45yeah I do
38:45not during while I'm singing
38:47I don't do that
38:48but beforehand I do
38:49Alfie you've got very few ingredients
38:51on your bench
38:52I have
38:53I think that's the best thing
38:54about food truck food
38:56it can be simple
38:57but tasty
38:58what are you making?
38:59smashed spuds
39:01with parma ham
39:02and pecorino cheese
39:03and deep fried sage leaves
39:05what is your influence for this?
39:08you know when you used to go
39:09and buy a bag of chips
39:10it's a sort of a posh version of that
39:12I'm hoping that in this simplicity
39:14there is genius
39:15I hope so too
39:17with this dish
39:19I'm hitting the brief
39:20but I'm not even thinking
39:21about it going wrong
39:22if I start thinking about it
39:24going wrong
39:24then it will
39:25Alfie is frustratingly greatly
39:29he's proven that he is
39:32quite a good cook
39:33why is he making something today
39:35that he could have finished
39:36in 15 minutes?
39:38we've really only got
39:40four component parts
39:41of this dish
39:41potatoes
39:42which have to be crispy
39:43this is more like
39:44mashed sponge
39:45to be honest
39:46sage
39:47which has been deep fried
39:48which can't go bitter
39:49and can't be burnt
39:50pecorino cheese
39:52a sheep's milk cheese
39:53which needs to be grated
39:54and ample of it
39:55and ham
39:56which also needs to be
39:58nice and crispy
39:58Alfie's potatoes
40:01look delicious
40:02we've scaled
40:03it's so far back
40:04we're not seeing any ambition
40:05celebrities
40:10you've had 20 minutes
40:13I've probably made a rod
40:16for my own back
40:17doing relatively well
40:18in the first couple of challenges
40:19but I'm pretty happy so far
40:21with the way it's gone
40:23oh look at these
40:26Alan Nguyen
40:31you've played in stadiums
40:32around the world
40:33surrounding stadiums
40:35they're usually food trucks
40:36what's yours going to be called?
40:37Big Isle's food truck
40:38it was a nickname
40:39I was given affectionately
40:40as a younger
40:41younger man
40:42hopefully it was affectionately anyway
40:43what are you actually cooking?
40:45I'm cooking lamb koftas
40:46with flatbread
40:47red cabbage
40:48and carrot
40:49mint
40:50slaw
40:50and then a classic tzatziki
40:52as a sports person
40:54are you allowed to let yourself
40:55off the leash
40:55and just eat what you want sometimes?
40:57this is I suppose
40:58where this recipe comes from
40:59one of the most important
41:01men in the team environment
41:03when I was playing
41:04was a chef
41:05and we used to have
41:06themed dice
41:06so we'd have Japanese
41:08Mexican
41:08Greek
41:09and this was one of his
41:09but this is my take on it
41:11you've got 10 minutes
41:12on everybody else
41:13bit of an advantage
41:13use that wisely
41:15cheers
41:15Alan Wen
41:20is the choir of Sassu
41:22he's bringing something
41:24really quite complex
41:26those koftas are quite big
41:29he's mixed lamb
41:31and pork mince together
41:32the pork mince
41:33will give it flavour
41:34but also the fat
41:35will keep it nice and moist
41:36I love tzatziki
41:38I love kofta
41:39I love flatbread
41:39but there's danger points
41:41with all of them
41:41if that's tzatziki's
41:44under seasoned
41:45it's just yoghurt
41:46and cucumber
41:47if the flatbread
41:49doesn't work
41:50we've got cardboard
41:51and if those koftas
41:52aren't cooked
41:53all the way through
41:53I'm not eating
41:54raw lamb and pork mince
41:56come on man
41:57have you got this?
41:58yeah I got it
41:58yeah?
41:59yeah yeah
42:00feeling good?
42:01yeah
42:01I'm hoping that John
42:06and Grace will see
42:07that I actually have
42:09the potential
42:09to be quite a good cook
42:11and that my food
42:13can be edible
42:14and it won't be
42:15thrown on the floor
42:15Noreen
42:19you're a vegetarian
42:20yes
42:20street food
42:21around the world
42:22that's vegetarian
42:22is amazing
42:23so are we getting
42:24something that you
42:25truly love?
42:26yeah
42:26so I'm bringing
42:27some of my
42:28personal favourites
42:30which includes
42:31potato cutlets
42:32which are called
42:32aloo tzatziki
42:33so this classic tzatziki
42:34or you call it
42:35sometimes a cutlet
42:36it looks like
42:37a little potato cake
42:38yes
42:38we had them quite a lot
42:39as kids
42:40because my mum
42:40was vegetarian as well
42:41so she'd make
42:42aloo tzatziki's
42:43quite a lot
42:43but I'm going to
42:44have a bit of a twist
42:44I'm going to add
42:45beetroot and carrots
42:47to the cutlets
42:48covered in breadcrumbs
42:49and then some
42:50curried spicy chickpeas
42:53on the side
42:54and then mint chutney sauce
42:56but it will have
42:56mango in it as well
42:57so what would your
42:59food truck be called?
43:00it's going to be called
43:00kana truck
43:02because kana in Urdu
43:03means food
43:04and obviously kana
43:05is a play on my surname
43:06kana truck is open
43:08it certainly is
43:10good luck
43:11thank you
43:13Noreen's making
43:15for us a classic
43:16Indian dish
43:17aloo tzatziki
43:18looks like a little
43:19potato cake
43:20she's flamed with
43:21beetroot and carrot
43:22and we've got
43:23the flavours
43:24of coriander
43:24and garam masala
43:26and spicy with chilli
43:27I just hope
43:29those tzatziki
43:29aren't soggy
43:30because of moisture
43:31from the beetroot
43:32and carrot
43:33I hope they don't
43:34fall apart
43:35in the fry pan
43:35I hope Noreen
43:37fills everything
43:38with lots of spice
43:39and makes sure
43:40that yogurt mixture
43:41with that mango
43:41is lovely and refreshing
43:42Noreen is using
43:45chickpeas
43:45at the side
43:46they can be
43:47very very bland
43:48if they don't have
43:49the right amount
43:49of seasoning
43:50and spice
43:51I'm worrying
43:51that she's going
43:52to pack all this
43:53flavour and heat
43:54into the cutlet
43:54whereas the chickpeas
43:56could be a drab
43:56wet Wednesday
43:57cooking your own menu
44:10that pressure piles on
44:13but I'm ready
44:15for the challenge
44:16because I operate
44:17great in chaos
44:18but I like to think
44:19so anyway
44:20we'll soon find out
44:21what's the influence
44:25for your food truck
44:26I'm a boy
44:27from an island
44:28in the Caribbean
44:29the food is tasty
44:31it's fiery
44:31there's always vibes
44:32energy
44:33and music around it
44:34so I kind of wanted
44:35to bring a bit
44:36of that energy
44:36with this dish
44:37and create something
44:38that hopefully tastes good
44:39what are you cooking?
44:41ackee and saltfish
44:42with dumpling
44:42and fried plantain
44:43oh fantastic
44:45who taught you
44:46to cook this?
44:46so my auntie
44:48and my godmother
44:48Tina and Sharon
44:50Caribbean people
44:51don't have measurements
44:51they just throw it in
44:53go by feel
44:53and that's what
44:55I'm going to do today
44:55and hopefully
44:56they'll like it
44:56ackee and saltfish
45:02ackee a fruit
45:03off a tree
45:04which is quite slippery
45:05and when seasoned
45:06well is delicious
45:07with that we've got
45:09saltfish
45:10fish which has been
45:11cured and preserved
45:12in salt
45:13the problem here
45:14is that the saltfish
45:15could end up being
45:16very very salty
45:17but I can see
45:18that he's rinsing
45:19it time and time again
45:20I love a Caribbean
45:23dumpling
45:24this is the moment
45:26of truth
45:26if I get this wrong
45:27I am going to get
45:30my ass handed to me
45:31when I get home
45:32I want them to be
45:33slightly harder
45:34with a bit of texture
45:35but still oily
45:36and go perfectly
45:38with the ackee
45:39and saltfish
45:39so that's 20 minutes
45:45to go
45:45Alan
45:47I feel like my face
45:53is different
45:54to what I'm actually
45:55thinking
45:56I'm in the zone
45:57we've got what looks like pudding
46:02yeah
46:03yeah I'm going for sweet
46:04because I've got the biggest
46:05sweet tooth light ever
46:06so I'm basically doing
46:08a Yorkshire pudding wrap
46:10filled with chocolate spread
46:12Greek yogurt mixed together
46:13strawberries
46:14whipped cream
46:15hazelnuts
46:16and then
46:17from the on top
46:18it's inventive
46:19I like it
46:20Jodie's taking a Yorkshire pudding
46:24which is normally served
46:26savoury
46:27with Sunday lunch
46:28and she's turning it
46:29into a very decadent pudding
46:31are they alright
46:33because I don't want to
46:34overcook them too much
46:37that Yorkshire pudding
46:39is going to be wrapped up
46:40with a filling
46:40strawberries
46:41chocolate
46:43hazelnut
46:44Greek yogurt
46:45and honey
46:46that's sweet
46:48but actually
46:50it's naughty
46:50it's exciting
46:51and it's not something
46:52you have every day
46:53that's what great food trucks
46:54are all about
46:55what's the food truck called?
46:58Puds and hugs
46:59you get a free hug
47:00with every Yorkshire pudding
47:01one of the sports
47:02you were famous for
47:04is coal carrying
47:05yeah the Yorkshire World
47:08Coal Carrying Championships
47:09you run a mile uphill
47:11with a sack of coal
47:12on your shoulders
47:12and I just did it every year
47:14won it five times
47:15and I'm even doing it
47:16this year as well
47:17wow
47:18you're so Yorkshire
47:19aren't you
47:20huh?
47:21honestly
47:21I feel like I've got
47:25a lot of pressure
47:26on my shoulders
47:27I'm doing this
47:28for the whole of Yorkshire
47:29so it better go right
47:31because if it don't
47:32then I'm sorry
47:33to 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
47:45go
47:46done
47:53Alfie
47:55you seem to be finished
47:57about half an hour ago
47:59it's the only time
48:01I've ever seen anybody
48:01washing up
48:02I'm shirking
48:11I'm shirking
48:11ha ha ha
48:17okay so that's it
48:19time is up
48:20Alan when you have
48:23ten more minutes
48:25thank you
48:26no pressure big dog
48:28make it count
48:29alright I'm putting
48:30the shirking pressure
48:31buddy
48:31there's all that time
48:34now
48:35how much longer
48:37do you think you've got
48:38to finish off
48:39I'm using every last drop
48:40are you
48:41yeah
48:42Alan Wayne
48:43yeah
48:44two and a half minutes
48:45yeah thank you
48:46two and a half minutes
48:46please
48:47I'll do
48:49all done
48:51yeah thank you
48:52so is this what ten minutes
48:55actually does
48:56yeah
48:56no
48:57I've done better versions
48:58like
48:59I was like
49:00I was 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 palmer ham
49:16pecorino cheese
49:18and deep fried sage leaves
49:20served with sour cream
49:23boom
49:31a little 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
49:49around the outside
49:50giving sharpness
49:52fantastic
49:53Alfie
49:55there is so very little
49:56to this dish
49:57that you had
49:58enough 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
50:16from 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
50:32spiced
50:32lamb
50:32and pork
50:33kofta
50:33with red
50:34cabbage
50:35and carrot
50:35salad
50:36served in a
50:37flatbread
50:37with tzatziki
50:38sauce
50:39you had 10 minutes
50:41extra
50:41you needed
50:41every minute
50:42yeah I did
50:43there's a food
50:50truck dish
50:50I think it's
50:51brilliant
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
50:58more power
50:59because you can
50:59spice it up
51:00a little bit
51:00more
51:00sweet red
51:02cabbage
51:02carrot
51:02and lemon
51:03juice
51:04make it nice
51:04and sharp
51:05that's good
51:06but give it
51:07some warmth
51:07go for it
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 fair
51:23moving forward
51:24in the competition
51:25make sure I
51:26keep chasing 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, carrot
51:37and potato
51:38tiki cutlets
51:39served with turmeric
51:41and chilli
51:42spiced chickpeas
51:43mint, coriander
51:45chilli
51:45and mango
51:46chutney
51:46and yoghurt
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
52:01firmness
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 of heat
52:21and I like the sweetness
52:22of that mango
52:23I think the tikis
52:24are almost there
52:25but those potatoes
52:26need to be drier
52:27to get the structure
52:28a little bit disappointed
52:31but there's always
52:32a next time
52:33in this case
52:34the next time's
52:35got to be really good
52:35now
52:36it's going to get serious
52:37inspired by his
52:41Caribbean heritage
52:42Ashley has made
52:44ackee and saltfish
52:45salted cod
52:47with peppers
52:47tomato
52:48and ackee fruit
52:49spiced with garlic
52:51and curry powder
52:52served with fried
52:53dumplings
52:54and plantain
52:55the presentation
52:56it's like a sunset
52:58it's lovely
52:59I'm very much enjoying
53:05what you've cooked for us
53:06the ackee itself
53:08slippery
53:09as it should be
53:10crispy bits of peppers
53:12and onions
53:12cooked really really nicely
53:13the saltfish
53:14not too salty
53:16I really like
53:17the curry powder
53:18going through it
53:18the flavour of
53:19chip shop curry sauce
53:21so it's quite comforting
53:22at the same time
53:23I think it's a great dish
53:25the dumplings
53:26they are
53:28outrageous
53:29pillowy soft
53:30in places
53:31and then squidgy
53:33like doughnuts
53:34that can clear this plate
53:36thank you very much
53:37can't keep this smile
53:41off my face
53:41because
53:42I smashed that dish
53:43I feel
53:44really great
53:46finally it's Jodie
53:50inspired by
53:52family Sunday lunches
53:53she's made a
53:54Yorkshire pudding wrap
53:56filled with strawberries
53:57Greek yoghurt
53:59chocolate spread
54:00hazelnuts
54:01whipped cream
54:03and Yorkshire honey
54:04I think Yorkshire pudding
54:15is really beautifully made
54:16the hazelnuts
54:17giving you
54:18a real lovely
54:19nuttiness
54:19but also
54:20giving you a crunch
54:20I mean
54:21it's so sweet
54:22but
54:23I really like it
54:24perhaps
54:26the Yorkshire pudding
54:27itself
54:28could have been
54:29sweeter
54:29however
54:31I love the innards
54:32the chocolate
54:34and the strawberry
54:35and the fact that you put the Yorkshire honey in too
54:38just to make it even more Yorkshire
54:40to me this is just so bang on brief
54:43and you get a free hug too
54:45what is not to love
54:46I think I'm feeling relieved
54:50I hope I did Yorkshire proud
54:51and if I didn't
54:52I apologise
54:53celebrities
54:57thank you so much
55:00we have eaten well
55:01and every time
55:03we see you
55:04we just learn
55:06so much more about you
55:08all five of you
55:11already
55:11without realising it
55:12have grown in confidence
55:13and you are learning
55:14really really quickly
55:15the quicker you learn
55:17the better
55:17because it's going to get
55:19a little bit hotter
55:20in the MasterChef kitchen
55:22very soon
55:23thank you
55:24how fascinating was that challenge
55:33we've suddenly got
55:34five very good cooks
55:36we've got sports people
55:38and entertainers
55:39and there's this competitive edge
55:40you can feel it happening
55:42today it was like
55:43a nice little vibe
55:44in the kitchen
55:45we're seeing a creative side
55:47there from Jodie
55:48a Yorkshire pudding
55:49into a dessert
55:49I love Jodie's street food
55:52because it was sweet
55:53on sweet
55:53on sweet
55:54with a little bit more sugar
55:55Ashley really surprised me
55:58ackee and salt fish
55:59that was really well flavoured
56:01with the curry
56:01but the dumplings
56:02sensational
56:03when he plates up
56:05there's a real creativity
56:06there's finesse
56:07that extra time
56:08was a curse
56:09oh
56:10but um
56:10ah here's what it is
56:11I got it out
56:12Alan Wynn needed
56:14those extra ten minutes
56:15those cookers
56:16should have been spiced more
56:17but he's got the technique
56:18he's scared to load flavour
56:21into food
56:22I find it mad
56:23how much flavour they want
56:24I'm like
56:24do they really want
56:25that much flavour
56:26yeah
56:26Alfie
56:28those potatoes
56:28although relatively simple
56:30were crispy on the outside
56:32salty pecorino
56:33I thought it was fantastic
56:35it was delicious
56:37but he had so much time
56:38left to do more
56:39so in the next round
56:40if I see you like
56:41hanging around idly
56:42I'll say
56:43Alfie
56:43can you come and clean
56:44my bench please
56:44I'll do that
56:45give me a hand
56:45no worries
56:46Noreen cooked for us
56:47chickpeas
56:48delicious smoky flavours
56:50of cumin and 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 a very strong round
57:00we have five good cooks
57:06but from here on in
57:08now the competition gets serious
57:10let's see what else they've got to give
57:12next time
57:15the five celebrities are back
57:17fire
57:18and the pressure intensifies
57:21as they take on the recipes
57:24of MasterChef finalist
57:26and cookbook writer
57:27Alexina Anatoly
57:29this is like all alien to me
57:31bit of a mess
57:32okay
57:33break
57:33before battling for a place
57:35in the quarter final
57:37flavours are just wonderful
57:39I'll see you next time
Be the first to comment