Celebrity Masterchef - Season 20 Episode 06
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00:00Battling it out for a place in the quarter-final.
00:03Showtime.
00:04I feel like I've missed something, but I think I'm all right.
00:07Now they're back, with even more determination,
00:10because there's semi-final places at stake.
00:14I'm actually more nervous about getting in the MasterChef kitchen
00:17than I am when I go on stage in front of thousands of people.
00:19It's mind-blowing.
00:21I had a bit of a nightmare the other day,
00:23dreaming about this frozen food,
00:26but we had to cook it, but it still had to be frozen.
00:30Tonight, they face two tough challenges to test them further.
00:34I've still no idea what I'm doing.
00:36First, they must show they can work in teams.
00:39No! I'm out of control! I'm out of control!
00:42Before cooking off to secure their place.
00:45I want to go all the way. Now I've got this far,
00:48I'm ready to crank it up a notch or two.
00:51I don't want to go home.
00:52I keep coming up with ideas with plates of food and recipes,
00:56and I want to get the chance to cook more.
00:58Four great celebrity cooks,
01:00and they're going to have to keep on performing and getting better.
01:04Grace, hold on tight. We're in for a ride.
01:08It's going to be gorgeous, delicious chaos.
01:10Welcome back to the MasterChef Kitchen.
01:33You are Celebrity MasterChef quarter-finalist.
01:35That's quite fantastic.
01:36You now know what this competition is all about.
01:39So from here on in, you just have to keep on performing.
01:43This next task is called the Pairs Challenge.
01:49We've seen you work as individuals,
01:52but this task is about teamwork and communication.
01:58Jamie and Chris, you are the blue team.
02:00Hello, Jamie. Hello, Chris.
02:01Michelle and Dawn, you are the red team.
02:05We are last-minute we buddies, aren't we?
02:07Yeah.
02:08Spend a lot of time together.
02:11Each team has a recipe for a completely different dessert.
02:16And what we want from each team
02:22is two identical portions of that dessert.
02:27The twist is only one member of the team has a recipe.
02:33Great.
02:35Which means communication is all-important.
02:39Would you please reveal your ingredients?
02:44Oh, yeah, nice.
02:45Come on, Dawn, we've got this.
02:50What could possibly go wrong?
02:52One hour, two dishes that look and taste exactly the same.
02:58Let's cook.
02:59Talk to me.
03:01Each team leader has been given basic instructions
03:04for a different dish
03:06with separate trays of ingredients for every element.
03:10I'm a very slow reader.
03:11This is probably the worst task for me.
03:16OK, Dawn, we're going to roll out the pastry.
03:18That's the first thing.
03:20How thin?
03:21The picture shows are quite thin.
03:24Quite thin.
03:25Half a centimetre.
03:26Pastry is science.
03:29Baking sheet.
03:29What's a baking sheet?
03:30It all has to be done very delicately, with a real eye.
03:35One wrong measurement,
03:37and the whole thing can go completely wrong.
03:41Apologise to Chris in advance.
03:44Jay, just imagine I'm really thick.
03:46Soap star Jamie is leader of the blue team.
03:53Cut the puff pastry...
03:55Yeah.
03:56..into ten centimetre, five centimetre rectangles.
04:00He and reality star Chris need to produce
04:03two identical portions of a raspberry mill feuille.
04:07Delicate layers of thin puff pastry
04:09filled with creme patissiere and raspberries,
04:12served with white chocolate shards.
04:14Five or ten centimetres?
04:15Five centimetres that way, ten centimetres that way.
04:19These rectangles need to match,
04:22because they're going to be this beautiful
04:24stack of custard and pastry.
04:27It has to be precise.
04:29God, this is nice.
04:30This is good.
04:31It's going well.
04:32It's going lovely.
04:33I love the way you did that with that ruler.
04:36Superb rectangles, aren't they?
04:38When these are done, I'm gathering...
04:42What are you gathering, Jamie?
04:45What's he taking so long for?
04:50Oh, I must do.
04:52Jamie's like a deer in the headlights.
04:53He's flummoxed by what to do.
04:56He starts a sentence and then stops halfway through.
04:59And right now, Chris is getting a little bit fed up.
05:01I'm on the clock here.
05:05Jay, what's the next one?
05:06Make so I can get cracky with this.
05:08Pick all up with the fork and chill.
05:11Yeah, I've pricked them all.
05:12Chris, he's just going by gut instinct now,
05:15because Jamie can't deliver the instructions.
05:17Place another slip mat of baking paper.
05:21Yeah, no, it's like that, Jay.
05:24Bang the other thing on top, keep it flat.
05:26Right, OK.
05:27Then she won't rise.
05:28Right, OK.
05:29Just as something I saw on the old social media one day.
05:33You've had ten minutes already.
05:34Ten minutes gone, you've got 50 minutes left.
05:36So half it, roll it out.
05:39As the leader of the red team,
05:41it's up to pop star Michelle to guide broadcaster and author Dawn
05:44through their recipe for individual Bakewell tarts with custard.
05:51Have we got any flour?
05:53Yeah, yeah.
05:54Yeah, use a bit of flour.
05:56I love a Bakewell tart.
05:59Slick of raspberry jam.
06:01Frangipan.
06:02Almonds across the top.
06:03When you cut it down the middle,
06:05it should be just a real visual feast.
06:07They've got to get their pastry thin enough
06:09that they can then line the tart case,
06:11but not too thin, they're going to put holes in it.
06:14This is not my comfort zone.
06:16It keeps sticking.
06:17Michelle's got a photo
06:18which shows the tart having really thin pastry around the outside.
06:22The pastry presently doesn't look very thin at all.
06:25I just had to start again rolling it quickly.
06:31I don't bake or do anything, like, dessert-y
06:34because I think you have to be really precise.
06:37I think they're really glad Michelle's on my team.
06:39OK, should we line the tune?
06:41All right, great.
06:43She's loud as well, which is really helpful.
06:46Where's the knives?
06:47I'm excited to see Michelle in charge of the recipe.
06:52She's been a pop star for 25 years.
06:54She's done choreography.
06:55She knows how to direct a troupe.
06:58It says blind bake for 10 minutes.
07:00Blind bake for 10 minutes.
07:01Let's set a timer.
07:03OK, they're in.
07:04While their pastry layers chill,
07:09the blue team are underway
07:10with the creme patissier filling for the Mille Foy.
07:14OK, so this is really thick custard, Chris.
07:18Whisk, egg yolks, sugar, flour.
07:22When I was a little girl in Carlisle,
07:24they sold Mille Foy at the local bakery at Creme Patissier.
07:29It's a taste I'd never had before.
07:31But to make it is a real art.
07:34Going to have to blend that now, Chris.
07:37I've now mixed it all in.
07:38It's got a real nice custardy paste.
07:42Hand whisk it, mate.
07:43Come on, hand whisk it.
07:44You're a strong man.
07:47Jamie is panicking,
07:48but Chris is staying really calm.
07:50But Chris is also being really enthusiastic
07:52and trying a way to almost nurture Jamie.
07:55It's a lovely texture, Jamie.
07:56If you give it a nice, strong whisk.
07:58How are you finding this, Jamie?
07:59Oh, mate, I'm fucking in.
08:01I'm not very good at giving instructions.
08:03What's next, bud?
08:05Place in the sauce,
08:06I'm going to look at the sauce of the oats.
08:08I don't like being left in the lurch.
08:10Right now, I feel like I'm being left.
08:12Gradually whisk the hot milk mixture
08:15into the egg mixture.
08:21You've got to stir this, Chris,
08:23until thickened for five to seven minutes.
08:26Do not let it boil.
08:28It's got to be thick enough that you can pipe it.
08:30Come on, Chris, we got this, brother.
08:33I'm not sure we have got it.
08:34We got this, bro.
08:34I'm not sure we have got it,
08:35but he keeps the encouragement.
08:37I love the encouragement.
08:38You are halfway.
08:40That is half an hour gone.
08:42OK, right, now.
08:44With their tart cases blind baking,
08:47Michelle is trying to communicate to Dawn
08:49the ingredients and measurements
08:50for their first layer of their Bakewell tarts,
08:53the raspberry jam.
08:55Combine the raspberry, sugar and lemons.
08:58How much lemon juice, Michelle?
09:0015 mils.
09:0215 mils.
09:05Too much lemon juice.
09:06It's going to be really sour and make it watery.
09:08It's basically a squeeze.
09:10All right.
09:10They have to bring them up to the boil.
09:12It's not cooked long enough.
09:13We've got raspberry cordial.
09:16This task lives and breathes
09:18on working in an identical manner,
09:20but Dawn's jam is in a saucepan.
09:23Michelle's is in a frying pan.
09:25These are the things they should be talking about.
09:27Fry pan, large surface area,
09:30a quicker reduction,
09:32which means Michelle's jam is going to be ready
09:33a lot faster than Dawn's jam.
09:37Right, I've done a gentle boil.
09:39Mine is not quite at a boil yet.
09:41What's it like giving all the instructions?
09:43It's actually not too bad.
09:44It's just hard to hear over Jamie's loud mouth.
09:47Sorry, Michelle.
09:48Working over here.
09:50She has no right to speak to my sous-chef like that.
09:54Ooh!
09:57The cacophony seems to be rising,
09:59the volume's rising,
10:00there seems to be a lot more shouting going on.
10:02There's a lot of frustration right now
10:03in the master chef kitchen.
10:05I've still no idea what I'm doing.
10:07With the clock ticking,
10:09the blue team need to speed up.
10:11They're still working on the creme pat filling,
10:13which will need time to cool and set.
10:17Does it do this?
10:20Needs to be a little bit thicker than that,
10:22you know, Chris, I think.
10:23No, trust me, mine is plenty thick.
10:26There's still a lot of work to be done.
10:28Blue team's got to make sure
10:29that creme patissier is really cold.
10:32Puff pastry still needs to be cooked.
10:34But they're going to have to cool it
10:35before they start to assemble those milfoys.
10:40You're a few minutes behind me, son.
10:42But Jamie's got to take control of that team.
10:46Chris, we need to get the pastry in in a minute, mate.
10:50I want to start at the same time as you, Boyd.
10:53Otherwise, we're working on two different timescales.
10:57Chris, that's got to go in for 15 to 20 minutes.
11:00If they have hot pastry and they put their creme pat on top of the pastry,
11:05it's all going to melt.
11:08Pastry out.
11:09Also up against it is the red team,
11:12who are still trying to make identical jams.
11:16Right, we need to cool the jam down.
11:19No, my jam's not thick enough.
11:21But they also need to crack on with their next challenging element.
11:25Let's start on the frangipan.
11:27One hundred grams of butter,
11:30beet butter and sugar together.
11:33Michelle is really barking those orders out.
11:36One teaspoon of almond extract.
11:39Where's the teaspoon?
11:40It's like she's choreographing a number to perform in Wembley.
11:45I've seen quite a bossy side of you.
11:47OK, so we have ingredients.
11:49Not even this, then.
11:50I'll just go, then.
11:53Oh, you can stay with me any time.
11:56Michelle, mine's not blending.
11:58No, mine neither.
12:00Faster.
12:00Do it faster.
12:03Oh, no.
12:04I'm out of control.
12:05I'm out of control.
12:07That frangipan, lots of almond paste and butter and sugar,
12:11and it's got to be quite squidgy and soft.
12:14It can be too hard or it can be too wet.
12:17They have to judge the cooking time absolutely perfectly.
12:19So what goes in the frangipan next?
12:22One egg.
12:23Go in.
12:24Don't crack.
12:26It's too lumpy.
12:28It looks like it's curdling.
12:29It's like scrambled egg.
12:31Now they're in what I would call a frangipanic.
12:33They think that that frangipan is split.
12:35It hasn't.
12:36Let's try with a hand whisk.
12:38All they're going to do now is put the ground almonds
12:39and the flour in there and beat it together.
12:41They need to trust that recipe.
12:43You know, when I think about frangipan,
12:45it's got a rough texture to it, hasn't it?
12:46So maybe that's how it's supposed to look.
12:48Don's actually a strong cook,
12:50but she's the most stressed I've ever seen her.
12:54Did you say the jam has to cool?
12:56Yeah, that needs to cool down.
12:59All right, we're putting that in the freezer?
13:02Yeah.
13:03Mine is in a really small bowl.
13:05That's 20 minutes.
13:0720 minutes left.
13:08Across the kitchen, the blue team is catching up.
13:12The pastry for the meal feu is in the oven,
13:15and they can now start on their last element,
13:18a white chocolate shard garnish.
13:22Break up the white chocolate
13:23and melt under a bowl under simmering water.
13:27Yeah, basically, I know how to do that.
13:29I've never done this ever in my life.
13:33Jamie is still rushing around in a little bit of a panic.
13:37How we're doing for timing, I have no idea.
13:40If he's not calm, the whole thing could just fall apart.
13:43Sprinkle with freeze-dried raspberry pieces.
13:46Jamie, does this want to set in the fridge or not?
13:49Well, I would have...
13:50It doesn't say to set it in the fridge.
13:51Does it need to be hard?
13:53It's...
13:54If it needs to be hard, it needs to go in the fridge.
13:56And leave...
13:57It says, and leave to set.
13:59Yeah, mate.
14:00If we want to accelerate, put it in the fridge.
14:02Right, OK.
14:06We're getting there, mate.
14:07We're getting there.
14:08I worry about you.
14:08Days like this, I do worry about you.
14:10Why are you standing around?
14:12Fill your piping bag.
14:14Don't stand around.
14:16JB, do it like this.
14:21Right.
14:23With time running out,
14:25Michelle and Dawn are only just starting to assemble their tarts for baking.
14:30One tablespoon of jam in the bottom of the tart.
14:36Is it very unimpressive?
14:38I wish the jam was thicker.
14:41Sprinkle with flakes to almonds.
14:43Sprinkled what? The jam with flakes to almonds?
14:45Yep.
14:46And then it says bake for 15 to 20 minutes.
14:50Oh, my God!
14:52We are not on time.
14:53I feel like we are cutting it fine.
14:56The clock is ticking, and it's chaos.
15:00Custard!
15:01Um, let's start on the custard.
15:03Milk.
15:03Look, I have never made custard before.
15:08500 grams of custard sugar.
15:11Are you sure it's 500 grams of sugar?
15:1450.
15:15Oh, great.
15:16Well, what a situation I have now.
15:20Dawn has got ten times the amount of sugar in her custard.
15:23This is an absolute disaster.
15:25How are you getting on?
15:26Um, not great.
15:27I'm just trying to remove all the sugar from the eggs.
15:31There's just a sense of panic.
15:33Michelle hasn't quite understood all the steps.
15:36Is the frangipan underneath there, the almondy paste?
15:39Oh, my God, we forgot the frangipan.
15:42Oh, my God, so the frangipan goes on it.
15:44Of course we are.
15:44It's not there.
15:45So we get it out and put the frangipan.
15:46OK, get it out.
15:47Right.
15:48Take off the almonds.
15:51Without the frangipan, it's just a raspberry tart.
15:55I did think it was odd that we were doing a layer of almonds.
15:57And then the almonds go on.
16:02Go, in the oven.
16:05There's a lot of jam in the bottom.
16:07It's more of a, like, syrup, but it's there.
16:11Celebrities?
16:11Yep.
16:12Ten minutes.
16:13OK.
16:13Ten minutes before the pastry shop opens.
16:16For the custard.
16:17Gradually pour the hot milk into the egg mixture,
16:20whisking consistently.
16:22Ten minutes to go.
16:24The frangipan has now gone in late.
16:26It doesn't need to cook all the way through and be stiff,
16:29but it does need to have some kind of hold.
16:35God, that's hot.
16:38We need to put it on a plate.
16:39Go for this one here, catch.
16:42Got to cool, though.
16:44Otherwise, it's going to melt the custard.
16:46Less than ten minutes to go.
16:47They're all over the place.
16:49I think the chocolate's...
16:50Yeah, get it out.
16:51Come on now, mate.
16:52Get it out, then.
16:53Let's break this up.
16:54We could be messy, this.
16:55That's part of the design.
16:57And is the custard just going in the jug?
17:00Get the little parts.
17:02I think my custard could be a little bit thicker.
17:05Just going to put that on until the very last minute.
17:08Final five minutes, boys.
17:10Start building.
17:12Hype a dollop of creme patisserie and raspberries,
17:16alternatively, along a sheet of pastry.
17:18We're going to have to make these dollops quite big, eh?
17:27Jamie, just stay calm.
17:28I am worried about getting these tarts out.
17:35Oh, God, we've got to get them out.
17:36Right, let's get them out.
17:36Yeah, exactly.
17:37Yeah, yeah, yeah.
17:38How do we take out the tarts?
17:46I don't know.
17:47I'm currently just staring at it.
17:49You've got about two and a half minutes.
17:53Really?
17:53Okay.
17:54We need to start getting the next layer on.
18:01Oh, come on.
18:02Don't be difficult.
18:04We've been through a lot together.
18:05You just have to get out.
18:07Don't gently push away the outside.
18:10Oh, that is not an attractive baked well tart.
18:16What's your plan with the raspberries?
18:18Can you explain to me what I'm trying to make it look like?
18:20Look at your picture.
18:21Mate, I haven't got...
18:22Look at your picture.
18:25A dollop of custard, a raspberry.
18:28A dollop of custard, a raspberry.
18:31And it's a two-story building.
18:34Do we put anything on top of the last layer to make it all...
18:37Get icy sugar.
18:3960 seconds left.
18:40Finishing touches.
18:44I don't think it's perfect, but God loves a tryer.
18:52Lots of icing sugar to hide my terrible work.
18:57The chocolate.
18:59Just crumble it all on the top, Chris.
19:00Yeah, that's what I've done.
19:04Chris, put some raspberries.
19:06I have on the side.
19:07I've already done it, Chief.
19:08Right, where have you put them?
19:09Just on the side.
19:10It's all the same as decoration.
19:12That's not bad at all.
19:14Celebrities, time is up.
19:16Step away from your plates, please.
19:20I think the communication's done really well.
19:23Overall, I'm really happy.
19:25Ah.
19:26Mmm.
19:26I'd definitely eat it.
19:28Blue team, show us what you've got.
19:32Chris, don't drop it.
19:33The moment of truth, gentlemen.
19:40Here we go, look.
19:41I can't believe we've done it completely differently.
19:48You were bored with Jamie's instruction, and you wanted us motor on.
19:55There is a bit of a difference, but we do have thin layers of pastry from both of you.
20:00Raspberries.
20:00We do have creme patissia.
20:02Shall we start with you, Jamie?
20:06The chocolate.
20:07It looks like you've ramraded a sweet shop.
20:11Yeah, well, I like chocolate.
20:13Ooh, look at that.
20:16That's impressive.
20:17Look at that.
20:19Wow.
20:25Really lovely, thin, buttery pastry, cooked beautifully.
20:30Nice, sharp, sweet raspberries alongside that creamy custard, and you made chocolate shards.
20:36And they're good, considering you were nervous, considering you were guiding, you're the one
20:39with the recipe, and actually that gives a lot of responsibility.
20:42I think you've done a fantastic job.
20:44Thank you very much.
20:46That is exactly the taste of custard that takes me back to being a little girl.
20:53That's a really hard thing to get right.
20:55I mean, you nailed it.
20:57Good boy.
20:58Chris?
20:59Yep.
21:00Here we go.
21:01It is smaller, but it's pretty.
21:06Ooh.
21:12Chris, the pastry is wonderfully thin.
21:16That's fantastic.
21:18But your custard has gone a bit firm.
21:21You've just boiled it a little bit, but the flavour's good.
21:24I don't think that the custard is executed as beautifully as Jamie's.
21:31But the chocolate is lovely and thin, sprinkled delicately, really beautifully with dried raspberry.
21:37I feel like I'm having afternoon tea in a posh restaurant.
21:42Gentlemen, thank you very much indeed.
21:44Oh, good job.
21:50Good job, you.
21:52That was a tough challenge.
21:54Genuinely, yeah.
21:54I think we actually did well.
21:56I think we smashed it.
21:57Dawn, Michelle, please come up.
22:01Oh, yeah, yeah.
22:02Look at her arse.
22:03Like two old ladies with our baker's arse.
22:13Interesting watching you two work.
22:16Interesting.
22:17Slightly stressful.
22:18It was stressful.
22:21They're kind of similar.
22:23Shall we start with Michelle?
22:33Too much frangipan, not enough jam.
22:41Mm-hmm.
22:42Frangipan, much stickier and runnier than it should be.
22:46However, the pastry is just really crisp, lovely and brown,
22:51and then the almonds across the top, really good.
22:55Well done.
22:57The frangipan is not cooked enough because it should rise all the way up.
23:01But your jam tastes fantastic.
23:03Love it.
23:04Nice amount of lemon juice in there.
23:06The custard, it's just starting to curdle.
23:09That's why it hasn't thickened up.
23:12Dawn, here we go.
23:22Treasure.
23:22You get the free token for the bakery.
23:25I can't believe I left the base on.
23:28Seriously good custard.
23:30Look at that.
23:31Coat's the back of the spoon.
23:33No lumps in there.
23:34Shiny.
23:36Fabulous.
23:37Well done.
23:42Your frangipan is a lot firmer than Michelle's
23:46and actually seems to have cooked all the way through,
23:49and therefore it's held up.
23:50It just needs that jam in the bottom.
23:53The jam's gone up the sides because the jam's gone to liquid.
23:57Besides that, Dawn, I think you've done a great job.
24:00Well done.
24:01Dawn, Michelle's tart was definitely visually more pleasing,
24:05but your frangipan has set.
24:07Your pastry, lovely and crisp.
24:10This is a really delicious tart.
24:13It's all on me that you're amazing, Dawn.
24:16It's true.
24:16It's true.
24:17Well, there we are, red team.
24:24Well done, darling.
24:25That was excellent.
24:25And it actually went so much more smoothly
24:28than I thought it would have done.
24:30Yeah.
24:30I think we pulled it off.
24:31Yeah.
24:33These four are just getting better and better.
24:37How inspiring it is to see them picking up skills
24:40under such heavy stress.
24:42They're really believing in themselves.
24:44And belief and confidence will help them get through this competition
24:47because what comes up next is seriously tough.
24:51Now you're back to cooking as individuals.
25:11And we're looking for semi-finalists.
25:14We've invited three very special guests
25:19to taste your food and to help us judge
25:22the class of Celebrity MasterChef 2024.
25:26Finalists, Reshenda Sandal,
25:30Harry Aitken Zarete,
25:32and our champion, Vito Coppola.
25:37Two courses, one hour and 15 minutes.
25:40At the end of this, sadly, one of you will be going home.
25:45Ladies and gentlemen, let's cook.
25:55Getting it out on time.
25:57That's my most important thing.
25:59Jamie's food's really, really tasty.
26:01No two ways about it.
26:02He cooks from the heart.
26:04And he's growing in confidence.
26:06But he does panic the moment that time's against him.
26:10I've learnt so much.
26:14And now the competitive side of me
26:16wants to get as far as I possibly can.
26:19So, let's have it.
26:25Jamie, you've got to fight your eyes.
26:26Well, I went to boxing yesterday,
26:28so get myself prepared for today for a fight.
26:31Cos that's what it's going to be.
26:33Were you punching the bag thinking of us?
26:35I wouldn't go that far.
26:36What are you cooking?
26:38So, my starter is scallops on pea and mint puree
26:41with a hint of chilli,
26:43with chorizo and black pudding crumb.
26:45And a rack of lamb cooked in honey, mint, garlic and rosemary.
26:52Hasselback potatoes with a red wine jus.
26:54Quite classic here, Jamie.
26:56Classics with a Jamie twist, I think.
27:00They're beautiful scallops,
27:02which need to be nice and coloured on the outside,
27:05bathed in that golden wonder of butter.
27:07I love that Jamie from the north-west of England
27:09bringing black pudding to our kitchen
27:12and then taking it to a higher level with a crumb.
27:16Black pudding is a real flavour punch.
27:20Main course.
27:22He has to get that lamb in a pan,
27:23make sure it's rendered down nicely
27:25and into the oven
27:26and cook it for a good 20, 25 minutes.
27:30Everybody likes it differently, don't they?
27:31But I think...
27:32You want to be pink.
27:33Pink.
27:34Not jelly-like.
27:35Right, OK.
27:36Yeah?
27:37You want a nice crust on the outside of it.
27:39If he's putting honey on it,
27:41I hope that honey doesn't burn.
27:44Moulturing through.
27:46That's all we can do, right?
27:49I don't think you really actually need to measure red wine, do you?
27:54Just...
27:56No doubting Dawn's culinary knowledge and love of great food.
28:00She's ambitious,
28:01but sometimes a little bit too ambitious.
28:04Dawn is always cooking for seven or eight guests.
28:08She needs to refine.
28:10I'm a feeder in my bones.
28:11When I was a kid,
28:12I was raised by my auntie and uncle
28:14and my auntie Jane would cook these massive Sunday lunches
28:16and what that food did was it brought loads of people to the table.
28:20And when I moved to America and I didn't know anyone,
28:22I was like, that's what I need to do.
28:23And so I started cooking for people
28:25and it made me friends.
28:26My first course is prawns with red pepper and shallots,
28:33the lovely vinaigrette,
28:34and some dressed avocado on a Scottish tattie scone.
28:38A tattie scone?
28:39Why?
28:39Well, I was born in Scotland
28:40and my dad lives on the Bonny Banks
28:42and is maybe the most Scottish man in Scotland,
28:45so Scotland's a massive part of my life.
28:47Main courses?
28:48It's a posh roast.
28:50Roast potatoes,
28:51sherry glazed carrots,
28:52pork fillets,
28:54sausage roll with some apple compote.
28:56You've got three guests in the dining room.
28:58What do you want them to think about you as a cook?
28:59To think that I do really delicious and elegant home cooking.
29:04Elegant!
29:04I know, John.
29:05This is the moment where I get to show you
29:07that I can put a small amount of food on a plate.
29:13Dawn, as always, is taking on a huge amount of work.
29:16First course, prawns.
29:19These are just not coming out the shell.
29:21You're going to have to peel them, clean them.
29:24Oh, my God, come on.
29:26Slice them in half so they look pretty on the plate.
29:29I've never seen such an ugly prawn.
29:30Oh, I'm going to cry.
29:32That'll take 15 minutes at least to get the prawns done.
29:36A tattiescone, one of my favourite things in the world.
29:40Lovely seasoned mashed potato with flour.
29:44It acts as a conduit for all the other tastes on the plate.
29:49Main course, a roast.
29:52That pork fillet needs to have a lovely crust on the outside,
29:54pink all the way through.
29:56Oh, disaster.
29:58Disaster.
29:58I've burnt the pork.
30:06I love a sausage roll, but it's still a lot of food, Grace.
30:12Feeling a bit stressed, but now I'm in the kitchen,
30:14it actually started moving a little bit.
30:16I feel a little bit better.
30:19Chris started this competition as a complete novice,
30:22but he's picking up skills as he goes.
30:24Lemon, salt and pepper, lemon.
30:29Lemon.
30:30Don't underestimate Chris Hughes.
30:32You're beginning to see a serious cook.
30:34Who wants to go all the way?
30:36Calling myself a MasterChef quarterfinals,
30:38being able to send that into the family WhatsApp group
30:40to all their surprise was quite a successful feeling.
30:45But now I want to be a semi-finalist.
30:46I want this bad.
30:48I want this bad.
30:49I love it.
30:49I'm enjoying the journey.
30:52What's your starter?
30:53Prawn and chorizo with a nice bit of sourdough,
30:55some mop-up, hopefully some nice oils.
30:57And then monkfish with some homemade red pesto
31:00wrapped in parma ham, sweet potato puree,
31:03and some broccoli as well.
31:04Tell me about inspiration here, Chris.
31:06Monkfish, he's one of my favourite racehorses.
31:09He's a good-looking horse.
31:10We actually share a few things in common.
31:11He came back from injury.
31:12Obviously, I had my little...
31:13Well, there it is.
31:14My little burn, my injury, myself.
31:16So we both know how to come back from injury
31:18and deliver on the big stage.
31:20Do you just compare yourself to a good-looking horse?
31:22I'm not concerned about comparing to the horse.
31:24What I'm concerned about is his comparison
31:25of his tiny little burn on his arm
31:28and the horse being completely out,
31:30not being able to be racing over again
31:31and suddenly coming back.
31:33John, this is what he does.
31:34He makes us laugh and then we don't look at his cocky.
31:37Yeah, exactly.
31:38A distraction.
31:40I think these two courses sound great.
31:43Prawn's been cooked in the oven with lots and lots of butter
31:45and with your chorrito, that pork fat and paprika.
31:48A crowd pleaser.
31:50Simple starter because you've got quite a complicated main course.
31:53Monkfish wrapped in ham, served with a red pepper pesto.
31:56Red peppers with pine nuts and parmesan cheese.
31:59The ham around the outside will give us seasoning.
32:02That monkfish, we want a nice little bite to it,
32:04cooked all the way through.
32:06I'm going to get that in the oven fairly soon.
32:08Sweet potato cooking in cream and butter really worries me.
32:13This is all trial and error.
32:14It can go so claggy and watery when mashed.
32:18And it is very sweet.
32:23Michelle is a ferocious fighter.
32:26She's determined.
32:28Watching Michelle falling back in love with food
32:30has been really endearing.
32:32More of that, Michelle.
32:33Show me style, show me a bit of opulence.
32:35Being somebody who just kind of eats to survive,
32:40it's been a long time since I've cooked with flavour
32:43or any kind of excitement.
32:45So I just feel like I've got this whole new world in front of me
32:48and I just don't want it to stop.
32:54I'm cooking a layered shepherd's pie
32:56with sautéed vegetables on the side
32:58and a parmesan crust on the pie.
33:00And for dessert, I've got an apple and blackberry crumble
33:03and a mascarpone almond cream.
33:04Are your shepherd's pies in containers?
33:07No, they're in the rings.
33:08Potato, mince, potato, parmesan.
33:10Oh, I see.
33:11What are you using to guarantee it's holding together?
33:14Look, just good vibes.
33:20A shepherd's pie?
33:22Great.
33:23But my concern is it's being cooked in a ring.
33:26And if it's too wet, the whole thing will collapse.
33:28Shepherd's pie is one of the first things
33:32that I remember eating at home with my family.
33:34My mum used to cook in the Navy
33:36and I remember us always having big meals at home.
33:40You know, if you don't eat your main, you don't get dessert.
33:42And so I wanted to pay homage to my mum.
33:45It would be nice to do something that has a childhood memory for me.
33:48Oh, my God, the recipe.
33:53She's making an apple and blackberry fruit crumble.
33:55It sounds absolutely delicious.
33:56What worries me is it should go with custard or cream.
34:00She's decided to whisk mascarpone and cream together.
34:03It can only have the lightest of whisking
34:06or it will become very, very hard.
34:10Right, I need to hurry up.
34:11Badly.
34:20I remember this round.
34:21That's been a very tough one.
34:24I was really anxious.
34:25I felt the butterfly in the stomach.
34:27My main advice for the celebrity today
34:29is to have food that has been made with love.
34:32Love, for me, is always the best ingredient.
34:36Given that I've been through the entire process,
34:38I think I'm definitely going to be a nice judge.
34:40It's a lot less nerve-wracking behind the judging table.
34:45Make sure I get the good portions.
34:46That's all I'm going to tell these guys today.
34:48My plate needs to be filled, yeah?
34:50Just know that.
34:53Cheers!
34:54It's good to see you, lads.
34:59Jamie?
35:00Yeah?
35:01You should be going in two minutes.
35:02You need to get those scallops on, let them cook,
35:05and then you get the rest of the plate done.
35:06Jamie's starter is scallops on a pea and mint puree
35:12with a hint of chilli and black pudding and chorizo crumb.
35:18Don't ever say no to a bit of black pudding.
35:20So I think, combination-wise, that's fantastic.
35:22I love scallops.
35:25You know, there's a bit of crust,
35:27but there's still no softened juice inside.
35:30Don't be shy with that pea puree.
35:31Go for it now, Jamie.
35:32And I love the sound of those scallops.
35:34They're sizzling now.
35:36I'm a man that likes spice.
35:37You know, I like it spicy.
35:38So if you're saying you're putting chilli in there,
35:41I want to taste the chilli.
35:43Jamie, these dishes are supposed to be going in one minute.
35:46I know.
35:47Cat was perfected.
35:51Keep an eye on your scallops.
35:52Yeah.
35:55You happy with those?
35:57I think so, John.
35:59Time.
36:00Let me just check that watch.
36:03The dining room is ready, and they are waiting.
36:05OK.
36:08Well done, Jamie.
36:10Well done.
36:10You have scallops on a pea and mint puree
36:22with a hint of chilli
36:23and a chorizo and black pudding crumb.
36:34The scallop was very well cooked.
36:36Not rubbery, was very juicy,
36:38but was, you know, a bit crispy, crunchy.
36:41I was looking for the chilli.
36:42You don't get it straight away,
36:43but if you sit there and you think about it,
36:45you can feel it.
36:46The black pudding crumb,
36:48it's just, like, the perfect seasoning.
36:51I would scoff this in a restaurant
36:53and be happy at the end.
36:57Two scallops out of three cooked very, very well.
36:59The pea puree with a mint,
37:00lovely flavour and mint through the whole thing.
37:02These large lumps of black pudding
37:04are not visually appealing,
37:05but the crumb packs a punch.
37:08Jamie.
37:10Fifteen minutes on the next course.
37:11Okay, thank you.
37:11And don't be late in this next one.
37:13Ha-ha!
37:14Brac-a-lamb marinated in honey,
37:17mint, garlic and rosemary.
37:19I love honey,
37:20but I hope it's not going to be too sweet.
37:23Mmm!
37:24No, I like my meat.
37:26I want it to melt in my mouth a little bit,
37:28so I want to see a little bit of pink in the middle.
37:29Then I'm a happy boy.
37:32Jamie, that's some good-looking lamb chops.
37:33Thank you very much, Grace.
37:36The perfect Hasselback potato
37:38has got to be crispy on the outside,
37:40it's fluffy on the inside.
37:42It's got to hit that kind of crunch factor
37:44when you put your knife through it.
37:49I'm really looking forward to eat
37:51every single piece of this dish.
37:54Are you ready?
37:55I think so, yeah.
37:56Jamie, you're on time.
37:58Ah!
37:58Right.
37:59Right.
38:00Off you go.
38:01That was just a joy to see.
38:07Here you go, guys.
38:08You didn't have to wait for this one.
38:10Oh!
38:10Oh, yeah!
38:12It's awesome.
38:13There you go.
38:13Thank you so much.
38:14That's a while.
38:18So, I have served you for your main
38:20a rack of lamb
38:22marinated in honey,
38:25mint, rosemary and garlic
38:27with a Hasselback potato,
38:30asparagus cooked in butter
38:31with a red wine jus.
38:33Magnifique.
38:34Enjoy.
38:35Fantastic.
38:36Thank you, Jamie.
38:36You enjoy the rest.
38:37Be kind.
38:38Bye.
38:38Bye, love.
38:48Jamie.
38:50Beautiful.
38:51The meat,
38:52cooked to perfection.
38:54It's like melting in my mouth
38:55with the honey,
38:56just that little hint of sweetness
38:58and then the red wine on it.
39:00It's probably one of the best
39:00red wine jus I've ever had.
39:02That is a great potato
39:04and I was a bit upset
39:05that there was only one
39:06on the plate,
39:07but perfect.
39:08It's like
39:08an exposure
39:10of richness,
39:11love and flavour
39:12in my mouth right now.
39:13I love Jamie.
39:16The lamb was just right
39:17and I think the crust
39:18is perfection.
39:20That sauce
39:20is close or professional.
39:21I feel a little bit battered
39:26after that.
39:27It's super intense
39:28to get them two dishes out.
39:30I think I was maybe
39:31one or two minutes late
39:32with my starter,
39:33but everything comes
39:34to those who wait.
39:35Oh my God,
39:38these are the ugliest prawns
39:39I've ever seen
39:40in my life.
39:44Dawn,
39:45three and a half, please.
39:46Three and a half minutes?
39:47Yes.
39:48Prawn,
39:48red pepper
39:49and shallots
39:50in a vinaigrette
39:51with lemon-dressed avocado
39:53on a Scottish tatsy scone.
39:58The prawns
39:59have to be cooked
40:00to perfection,
40:01not over,
40:02otherwise it's too rubbery.
40:05Oh no!
40:06Oh God,
40:07I'm burning everything.
40:08This is a disaster.
40:10I never had
40:11the Scottish tatsy scone.
40:12It's like a potato scone.
40:15Hopefully it's
40:15not going to be overcooked,
40:16it's not going to be too dry,
40:17but equally at the same time
40:18no lumps, right?
40:19Or too crumbly.
40:21It's just gone really badly.
40:23I have burnt
40:24the tatsy scones,
40:26so I'm having to make
40:27some more.
40:28I'm definitely going to be late.
40:29Dawn is having
40:30a little bit of a meltdown
40:31because she's got
40:32so many things on the go.
40:33I have not even
40:34dressed the avocado,
40:35I haven't made the salad.
40:38Where's your avocado?
40:40Um, on its way.
40:41Really?
40:43Can it just do that avocado?
40:45This is not what I planned.
40:46No, it cannot do
40:47without avocado.
40:48I love the idea
40:50with the red pepper
40:51and the shallots
40:51in the vinaigrette.
40:52A little bit acidic,
40:53a little bit tart.
40:58I'm not the biggest fan
40:59of avocado,
41:00so you've got to
41:00impress me that.
41:01Just avocado to go now.
41:03You've got 90 seconds now.
41:05No, 90 seconds.
41:0690 seconds.
41:07Dawn, bring the flavor.
41:10We are now
41:11a minute over.
41:13Free, free, free, free, free, free.
41:17Oh, good day, good day, good day.
41:21Nothing to see here.
41:24Thank you so much.
41:26You have prawns with red pepper
41:28and shallot with vinaigrette
41:29and a Scottish tatties scone
41:31with dressed avocado.
41:32Thank you so much.
41:33Thank you so much.
41:43The prawns, I find delightful.
41:45And I love the red pepper
41:47and the shallots in the vinaigrette.
41:49Not a massive fan of avocado,
41:51but I was dressed in lemon, obviously,
41:53and it changed the game a little bit.
41:55Never had a tatties scone in my life before.
41:58And now that I've tried it,
41:59I want more and more.
42:00But I want it like this.
42:01I love this one.
42:03This is quite a delicious dish.
42:06The potato's gone.
42:07It's beautifully seasoned.
42:09We have some decent flavours here.
42:11Prawns with a flavour of the sea.
42:12Raw shallots being quite sweet.
42:14Olive oil being peppery.
42:16OK.
42:17It's in.
42:18It's done.
42:18OK, it's done.
42:19You know what I mean?
42:20Done.
42:20Yeah.
42:21It's the main course.
42:22Yeah.
42:2315 minutes.
42:23OK.
42:24Easy.
42:25Posh roast of pork fillet.
42:27Wow.
42:27I mean, pork is kind of like
42:28an underrated meat, in my opinion.
42:30Whee!
42:31Look at that.
42:32You can actually go a little bit pink,
42:35which will add to the moisture element
42:38of the meat, for sure.
42:40This sausage roll is just in the middle of the dish.
42:44You know, and we don't know how it's going to match
42:45with the pork fillet, with the roast potatoes,
42:48with the cabbage, with the carrot.
42:50I think it's cooked.
42:51It's just the pastry's all flaking off.
42:53That's literally never happened to me before.
42:55We've got three and a half minutes.
42:57Yeah.
42:59Dawn is absolutely going for it.
43:02There's seven elements.
43:03I have no idea how she's going to put it together.
43:06But she said it's going to be posh.
43:08So presentation's got to come correct, no?
43:12OK.
43:12We're only there.
43:13OK.
43:14Where's my knife?
43:15Carving knife?
43:1660 seconds.
43:17She's got it.
43:17She's got the knife.
43:17She's got the knife.
43:19That's too pink.
43:20It's not cooked.
43:21I want to cry.
43:22I want to cry.
43:22Put it back in the pan,
43:23if it's not cooked enough.
43:25Quick, quick, quick, quick.
43:25Sorry, it's going to be late, everyone.
43:26I'm not serving pink meat.
43:27There you go.
43:28Go, go, go.
43:28That's it.
43:28You can do this.
43:29Go, go, go.
43:29Beautiful.
43:30Put those in.
43:32I actually cannot believe there is food on this plate.
43:37I'm sorry to tell you, we are five minutes over.
43:40Off you go.
43:40Go, go, go.
43:40You have a posh roast, pork fillet, charred cabbage,
43:51roast potatoes, sausage rolls, some apple compot,
43:54some sherry carrots, and some red wine reduction.
43:59Thank you so much.
44:02Well done.
44:03I mean, I think this plate looks absolutely gorgeous.
44:06That really is posh, isn't it?
44:08The roast is my, that's my love language,
44:13and it's something that I'm so proud of.
44:16Hopefully the flavours are in there.
44:20The pork is really moist, really nice char on my cabbage.
44:24The potatoes, I think they're fabulous.
44:26They're crispy.
44:28The carrots, they're drizzled in sherry.
44:29Tastes so nice.
44:31The sausage roll is well cooked,
44:32and the taste with this, you know, apple flavour on top,
44:36it just blew my mind, you know.
44:39I never thought that it could have been possible,
44:41this combination.
44:43What concerned me most was time,
44:45but there's some really good things on this plate.
44:47Crispy potatoes, cooked pork, cooked cabbage.
44:50She was almost in tears in the last ten minutes of cooking,
44:53but this is bang on.
44:55Very happy, yeah.
45:01Lovely bit of, um, like the juice I wanted as well.
45:06I love baked prawns, and I love chorizo,
45:09so it's like a plus, plus, another plus.
45:11Too much salt.
45:13Put too much salt in there.
45:14You taste it.
45:17It seems quite simple.
45:19I'm hoping at this stage that it's not too simple.
45:22Lashings of butter.
45:24Yes, loads of butter in here.
45:26But you can bring a prawn to life with some flavour, right?
45:28So hopefully the chorizo's carrying all the flavour.
45:32Just a bit of coriander, just give it a bit of, a bit of life.
45:38It's a nice, fun, easy starter.
45:41Here we go.
45:42Thanks, Chris.
45:42Thanks.
45:44He's very calm.
45:45Chris's starter is baked prawns and chorizo
45:52in butter with chilli, paprika, parsley and coriander,
45:56served with toasted garlic butter sourdough.
46:03The prawns, great, cooked well, not too chalky, not too rubbery.
46:10However, the sauce that it's sat in, it's, it's really overpowering.
46:14Maybe, maybe a little bit too seasoned.
46:17A vinegar of some sort would kind of, like, balance the entire sauce out.
46:21But the elements themselves are kind of wonderful together.
46:24In my family, we love seasoning food,
46:27and my nonna would appreciate this very much.
46:29The chilli, I could feel the chilli, and I've eaten all.
46:32I loved it.
46:34Chris's prawns are delicious.
46:36I love his bread, lovely and crisp, very buttery, very garlicky.
46:41That strong chorizo cooked all the way through, that's fantastic.
46:45But the sauce has got so much seasoning in it,
46:47I feel like I've gone for a swim with the prawns.
46:54Monk fish with red pesto wrapped in Parma ham.
46:58I mean, I love this Parma prosciutto.
47:00It's kind of almost crispy.
47:03Monk fish, it can't be overcooked at all,
47:05otherwise it's just like eating a tyre.
47:07It's just so rubbery.
47:10Chris, you've got two and a half minutes.
47:11You all right with that?
47:12Yeah, fine.
47:13I'm just plating up now, so it's all ready to rock and roll.
47:16I'm no connoisseur when it comes to sweet potato purees,
47:18but surely it can't be too watery, no?
47:21We want to make sure that it's smooth, it's rich,
47:23it's got some good flavour in there.
47:25How are you feeling about the fish?
47:26Do you think it's cooked inside?
47:27Yeah, perfect.
47:28Looks healthy.
47:29Looks great.
47:30Well done.
47:37Here he goes.
47:39Hey, he's back, he's back.
47:42This is monk fish,
47:44which has got its homemade red pesto
47:46wrapped in Parma ham,
47:47a lovely bit of rosemary in the top there.
47:49We've got some sweet potato puree,
47:51and then some char-grilled broccoli with mixed herbs.
47:54Thank you so much.
47:55Thank you so much, Chris.
47:56It's a pleasure.
48:01I find that the monk fish to be juicy,
48:03is light.
48:04The sweet potato is actually so smooth.
48:06It's not too watery.
48:07It complements the whole dish.
48:09The star of the show is the red pesto.
48:12It's so delicate, not overpowering.
48:15I love the Parma ham, you know, prosciutto round,
48:18which he cooked to give the flavour.
48:22Sweet potato puree I'm not a fan of.
48:24Very, very sweet.
48:25The monk fish is beautifully cooked.
48:28What pulls this dish back from being overly sweet
48:30is the red pepper pesto and the ham around it.
48:33It's salty, it's delicious.
48:35I'm not happy with the starter, really not.
48:38I know exactly what I did wrong.
48:39But I tried my best, it's all I could do.
48:42Here we are.
48:43Michelle's main is a layered shepherd's pie with a Parmesan crust.
48:52If you could make it so that it was like meat, potato, meat, potato, meat,
48:56I mean, that would be really impressive.
48:58I'm hoping that Parmesan crust is nice and crunchy.
49:03Ah!
49:04I've messed one up.
49:07Ah, that was going to be so nice.
49:10I love the broccoli cooked with the chilli.
49:14We love garlic.
49:15And I'm very, very looking forward to the lamb gravy.
49:18You've got 30 seconds, please.
49:20OK, not bad.
49:23OK.
49:24Got structure.
49:27Yay!
49:28Right, Michelle, they're waiting for you in the dining room.
49:30OK, thank you.
49:31Well done.
49:31I'm so sorry, one was a disaster.
49:35Hello, Michelle!
49:36Hello!
49:39I've cooked a layered shepherd's pie with a Parmesan crust.
49:43You've got sautéed chilli and garlic,
49:45tender stem broccoli and gravy on the side.
49:49Bye!
49:56When you layer mashed potato on the bottom and on the top,
50:01it sucks up all the juices out of the meat,
50:03which is unfortunate because that's a little dry.
50:06I love so much the sauce.
50:08I can even taste the lamb taste in the sauce.
50:11But the Parmigiano, I personally would have put just a bit more on top,
50:16you know, just to create that kind of thick crust.
50:18The broccoli is a little bit undercooked.
50:21It's a shame because the seasoning on it is so nice,
50:23the chilli with the garlic.
50:25The potato is not lumpy, it's fairly silky, but just hasn't got enough seasoning in that mince.
50:33There's sweet carrots in there, there's sweet potatoes, but actually it doesn't taste of a lot.
50:38Right, Michelle, 15 minutes on your dessert.
50:43Right, let's do this.
50:46Apple, cinnamon and blackberry crumble, I mean, those are three flavours that kind of go together really nicely.
50:52It's fair to say that I'm the crumble guy.
50:55I made two in the competition last year.
50:58The crumble obviously needs to be quite thick, it needs to be crispy, but the fruit can't be too mushy.
51:03Mascarpone, there is something Italian in this dish, and the almond cream, I love it.
51:12I just hope the almond is going to be just a touch, otherwise it's going to be too sweet.
51:17So I've made a cream mousse now.
51:20OK, fine.
51:21Because I slightly overdid the blending, but it's actually really nice and light.
51:26Michelle?
51:27Yes.
51:27Dining is ready.
51:28Yes.
51:29You happy to go?
51:29Happy to go.
51:37Michelle has served an apple, blackberry and cinnamon crumble with a mascarpone almond and lemon cream.
51:44Thank you, thank you, Michelle.
51:51The blackberry is a great addition, I can't taste too much of the cinnamon, to be fair.
51:55It's absolutely gorgeous, I love the apple.
51:58The only downside to the dish is that mascarpone and almond cream has curdled a little bit.
52:03The mascarpone and the almond didn't set together, it's quite grainy.
52:10I like the flavours of the crumble, but the cream is actually split.
52:14The bottom layer of fruit is a little bit overstewed, I'm not sure that's what she was going for.
52:19I was working so fast, I didn't get to taste anything, so I don't actually know what anything tastes like.
52:27It could be absolutely awful.
52:29I've eaten very well, but it has been a day of ups and downs.
52:36And we know we've only got three semi-final places.
52:41The diary has a cook of the day, and that's Jamie Lomas.
52:44The scallops and the black pudding.
52:46Yes, that black pudding, it didn't look so great on the plate, but there was no denying all those flavours.
52:51Really delicious.
52:53He was a bit over time, but the main course was ace.
52:56Rack of lamb, rich with rosemary, a lovely red wine sauce.
53:00What's not to like?
53:01And we agree, Jamie Lomas has got himself a semi-final place.
53:04He has to go through.
53:05No doubt that Dawn had a difficult cook today.
53:10She sets herself too many things to do.
53:12But I loved that tattie's gone.
53:15And the prawns tasted really good.
53:18Main course, she was over time, but the pork cooked beautifully.
53:21Sausage roll, crispy pastry on the outside with a spiced apple compote.
53:25Fantastic.
53:26Dawn's going through to the semi-final.
53:28Dawn is going through.
53:30Chris entered the competition as a novice, but he's growing really, really quickly.
53:33His starter, he over-seasoned the sauce, but he cooked that monkfish beautifully.
53:40Wrapped in ham, that red pesto across the top.
53:42It was a lovely dish.
53:44Michelle's journey has been a joy to watch.
53:46She's so passionate about being here.
53:49But it wasn't a wonderful shepherd's pie.
53:52And at this level, it needs to be.
53:55I really like the crumble itself, but that cream was completely split.
53:59This competition is tough, but saying that, I've just fell in love with food again.
54:05And just the passion to strive to do better next time.
54:08So I really hope that there's a next time.
54:12It'd be great to say I was the semi-finalist, wouldn't it, honestly?
54:15You know, it's been a fun journey.
54:16It's one that you don't want to end.
54:17It's physical development, mental development.
54:20And I find it really rewarding.
54:21It's breaking my heart that one has to go.
54:32Celebrities, thank you so much for today.
54:35What you did was no mean feat.
54:43Our first semi-finalist is...
54:46Jamie.
54:50Good job.
54:51Thank you very much.
54:53That boxing did you well.
54:57Dawn.
54:58Oh, my God.
55:08Congratulations.
55:08You're a semi-finalist.
55:09Oh, my God.
55:11Good job.
55:17Chris and Michelle.
55:18Your journey, both of you, has been extraordinary.
55:22But today was one of those days where it just got that little bit tougher.
55:26Our third semi-finalist is...
55:31...is...
55:32Chris.
55:42You're a fantastic competition.
55:45Michelle.
55:47What a fantastic competition you've had.
55:50it breaks my heart to see you go you have tried so hard thank you thank you for having me i've
55:57had a lovely time thank you thank you so much thank you
55:59i'm absolutely good i really am i've loved every minute of it i've learned a lot you know this
56:10opportunity to be here at masterchef it's just been amazing so i will take it on the chin bow
56:16out gracefully and just wish the others the very best to look congratulations semi-finalists
56:27a master chef semi-finalist yeah that sounds pretty good i'm happy with that you you just
56:36want to push and push and and get as far as you possibly can but we'll see what happens
56:41somehow somehow pulled it off so happy so happy
56:50it's pretty exhilarating it's not natural for me this cooking luck but we're getting the
56:56hang of it aren't we hey come on i think i'll celebrate by giving myself a good night's sleep
57:00a bit of rest then i'll get my head in the cookbook the next day see what we can come up with hey
57:05next time the last five celebrities i've never seen anything like it in my life oh dear take on the
57:19challenge wish me luck to become celebrity master chef champion come on man we got it yeah i got it i got it
57:27boom boom i'm in for it
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