Celebrity Masterchef - Season 20 Episode 05
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00:00Taking on the challenge to become MasterChef champion.
00:05I'm learning big time and I'm loving every minute.
00:10I'm quite confident but I'm just hoping that I've not peaked too soon.
00:14Tonight, the pressure ramps up.
00:17Time's ticking.
00:19As they face two more daunting challenges.
00:22And battle it out.
00:24For sure.
00:25To keep their place in the competition.
00:27Here we go, it's showtime.
00:29I'm here to last.
00:30I'm in this MasterChef competition till the end.
00:34The challenge has given you this electrifying buzz.
00:37And now I really want to win.
00:40I'm all guns blazing today.
00:42Bring it on.
00:43We've seen our celebs cook a few times and now the heat is on.
00:47This is about to get so much tougher.
00:50Welcome back, celebrities.
01:15We have been impressed by you so far.
01:18Some of your food was edible.
01:21Some of it was even delicious.
01:23However, now we need to see more.
01:26We're looking for quarterfinals and we only have four quarterfinal places.
01:31But first, the best way to become a great cook, of course, is to learn.
01:36So we have invited in a special guest.
01:39Somebody who over the last five years has completely understood the power of modern media.
01:45And now has recipes that have been viewed by over one billion people worldwide.
01:54Please welcome Poppy O'Toole.
01:57Hi.
01:59Hi, guys.
02:00Michelin-trained chef Poppy O'Toole shot to fame in 2020 when her highly engaging food recipes went viral.
02:11She now boasts over 5.5 million followers and is celebrated as the queen of potatoes.
02:17I was working in a restaurant in Mayfair in London, which was amazing.
02:23And then 2020, the pandemic hit and the hospitality was completely shut down.
02:29I was back at home with my mom and dad and my little brother and sister.
02:33And I started making content on social media.
02:36So I could share my love, passion and recipes for potatoes.
02:40Looking back through my career in professional kitchens, I was the potato person.
02:47Everyone loves the potato recipe.
02:49It's been the centre of, I think, how I've managed to get such a big following online.
02:56I love being called the potato queen.
02:58I will be your ruler of potatoes.
03:02Poppy, welcome.
03:04What have you got to tell these lovely celebs?
03:06So the recipes in front of you today are some of my favourites.
03:10They are tried and tested and delicious.
03:12And of course, being the potato queen, they've all got a potato element.
03:16That is crucial.
03:18You have one and a half hours.
03:19Stay confident.
03:22You can do this.
03:23Let's cook.
03:31There is nowhere for them to hide in this.
03:33Oh, I'm completely flustered.
03:35I know what these recipes are meant to be like.
03:38And I know how they need to be executed.
03:40There's a method to a madness, right?
03:41I'm just going to trust the process.
03:46Hopefully, they thrive in pressure and don't crumble.
03:50Oh, God.
03:50Don't get my chins in it.
03:52My master chins.
03:54Don O'Porter, author, TV presenter.
03:57And we are finding a very, very strong, instinctive cook.
04:03She really likes opulence.
04:05It's big.
04:06She's a feeder.
04:07I think that's fantastic.
04:09Massive, but fantastic.
04:12All we want from Dawn now is a bit of finesse.
04:15I didn't realise at home that my presentation was so bad.
04:18And I've got to make that better because I can tell that it's going to start going against
04:22me if I don't.
04:23One medium Maris Piper, very thinly sliced into matchsticks.
04:27Dawn has been tasked with cooking one of Poppy's plant-based recipes.
04:32We've got an onion and potato hash.
04:35It's a crucial part to the dish.
04:36Loosely based on a hash brown, loosely based on an onion bhaji.
04:40What else goes in here?
04:41Followed by charred spring onions, sweet and sour onions, and a cheese sauce, which is
04:49actually made out of cashew nuts.
04:51It's way more technical than anything that I would do.
04:54The big danger point for me here is this potato and onion hash.
04:59I'm going to put a bit of extra garlic in because I am a garlic queen.
05:02That mixture is mustard, miso paste, and then corn flour, which will make a paste so the
05:08whole thing will bind together.
05:09But if that mixture isn't put together properly, it could fall apart when it's fried.
05:16Dawn, how do you feel about cooking in front of the queen of potatoes?
05:20Do you even like them?
05:21I used to have a dog called Potato.
05:22Oh, wow.
05:23You really are dedicated to the potato.
05:25But you are genuinely the queen of potatoes, and it's an honour to cook one of your potato
05:28dishes.
05:28Are you at home with plant-based food?
05:30I love plant-based food.
05:31I think the challenge with plant-based food is getting flavour into it.
05:34And you've got so much flavour going on in this, it would convert people.
05:37That's exactly what this dish is about.
05:39This needs to look pretty, doesn't it?
05:41Yeah, absolutely.
05:42This is kind of trying to give that a little bit of fine dining.
05:45Oh, wow.
05:46Okay.
05:46That's my challenge.
05:47Well, good luck.
05:48Thanks, Grace.
05:48Thanks, Bobby.
05:53I have no idea.
05:55I'm just kind of winging it.
05:58Jamie Lomas, soap star, and known to be the villain, but he's definitely not a villain in the
06:05Master of Kitchen.
06:06He started this competition as a complete novice, but he's trying as hard as he possibly can.
06:11Weren't Jamie's croquettes?
06:13Outstanding.
06:14They're so crisp, really moorish.
06:18It's amazing.
06:19Well done.
06:22Jamie will be taking on Poppy's complex ribeye steak dish, served with a unique type of potato
06:28shaped like a hazelnut.
06:30This is not that easy.
06:33Pommes noisettes are probably one of the most underrated ways to eat potatoes in the whole world.
06:39You melon ball a potato, make an indent first with the whole kind of circle.
06:44Yeah.
06:44And then kind of twist and scoop at the same time.
06:50Okay.
06:50Okay.
06:51And then you parboil them and cook them down in delicious brown butter.
06:55So they get this nutty caramelisation, lovely little balls of joy.
07:02We've also got a Roscoff onion, which has been caramelised, crispy shallots, hispy cabbage
07:08with stilton.
07:09There's a beef sauce in there as well.
07:10There's a lot going on on this dish.
07:13It's like doing a jigsaw.
07:15I'm trying to get it all to come together at the same time.
07:20Jamie, how are you feeling?
07:21I'm just a little bit nervous.
07:23I'm just a bit unsure, do I do the potatoes first and then do the steak or do I do it in order?
07:28You can go for it if you want to.
07:31Okay.
07:31But just make sure we've got a nice cooked rested steak.
07:34Okay.
07:34And nice caramelised balls.
07:38That recipe's flummoxed.
07:40I think it has.
07:42I think the instruction of it is confusing him slightly, whereas if he didn't think about
07:46it so much and just went, oh yeah, it's a steak, it's a bit of cabbage, it's a bit of onion,
07:49it's a potato.
07:51He would breathe a little bit.
07:52This is all I learned in Cope, darling.
07:57Jackie Graham, R&B legend of the 1980s.
08:00She grew up in a Caribbean family who loves flavour.
08:04She has proved herself to have a great palate.
08:09But there's also things that don't quite work out.
08:13Your plantain, unfortunately, has caught.
08:17Everything we throw at her, she takes it on board.
08:20She just needs to calm down and bring that harmony to the kitchen.
08:27Ingredients that I've never tasted before.
08:29Jackie's recipe is inspired by one of Poppy's favourite poultry meals.
08:36The chicken dish is loosely based on Hunter's chicken.
08:40It's that barbecue-y sort of flavour.
08:42So we've got pan-roasted chicken breast.
08:44You're going to cook it quite a bit in the pan.
08:46Then you put the chicken into the oven for ten minutes to cook.
08:49With a chipotle smoky sweet sauce.
08:53A hoop?
08:54What?
08:55It sounds nice.
08:57We've got baby corn covered in cheese.
08:59I've been using that at home.
09:00And also a potato fondant.
09:03So you can just cut about an inch thick.
09:05It's really to make it circular, no?
09:07These fondants are also cooked in goose fat.
09:09Don't know about goose fat as such.
09:11So we're going to add an extra level of flavour to them.
09:15But we're looking for that gorgeous caramelisation
09:18and for it to be buttery soft.
09:21Do you cook potatoes at home normally?
09:25Yeah.
09:26But it's either roast or it's boiled or it's mashed.
09:29Yeah.
09:29I've never done fondant before.
09:31This is awesome.
09:32I'm seeing a whole new Jackie.
09:34Baby girl, I'm here to learn.
09:36Trust me.
09:41OK.
09:42Yes, yes, yes.
09:43That's golden.
09:44She's doing really well with the caramelisation of skin on the chicken.
09:47But we've got to make sure that it doesn't now go overcooked.
09:50I think I'm doing all right, you know.
09:52And I think I'm getting a bit more confident.
09:54Don't stress.
09:55Don't stress.
09:56Chris Hughes, reality star and now racing pundit.
10:00He's confident in the kitchen.
10:04Bingo.
10:04Good job.
10:05He's got charm.
10:06He's got swagger.
10:08He needs to push himself.
10:11There's not a huge amount of skill on show, Chris.
10:13Challenge yourself a bit more.
10:15He knows what he's going to do right now.
10:17He's got to perform.
10:19Chris has a dish that uses one of Poppy's most loved cooking techniques.
10:23I'm stressed.
10:25This dish is one of my favourites because I'm a sucker for anything deep fried.
10:29It's seven fried pork chops with a milk and butter poached pom puree.
10:35Pommy puree?
10:36That's the potato.
10:37A pineapple slaw and enjurian mayonnaise.
10:41It just makes my mouth water, even the thought of it.
10:44150 grams of unsalted butter.
10:46That's a lot of butter.
10:47The milk and butter poached pom puree is based off of a traditional pom puree, but it's a
10:53different technique.
10:54We're actually going to cook the potatoes in the milk and the butter that we'd usually add
10:57at the end, but it's cooked in it the whole way through.
11:00So you get this very thick flavour going all the way through the potato.
11:05So I chop them off just to make it a bit soft?
11:07So they cook quicker.
11:09I don't really cook with potatoes a lot.
11:11If I'm doing, like, sausage and mash, I'll buy the mash.
11:17Chris has also got to butcher the pork.
11:19Have you ever butchered a piece of pork before?
11:21No, not butchered, no.
11:22You've just got to take the bone off, the skin off, most of the fat off, do a marinade,
11:27which has got lots of flavour in it, and then a seasoned flour mix afterwards, and the
11:31whole thing is fried.
11:34If you overcook it slightly, it's tough.
11:37I'm dreading this, to be honest.
11:38Don't dread it.
11:39It's fine.
11:39It's a pork chop, which is southern fried chicken-esque, which we've all eaten.
11:43All I've done is made it sound a bit posher by saying pom puree.
11:47You are nervous, aren't you, Chris?
11:48Yeah, I am.
11:48Can you tell?
11:49Look at it.
11:49I'm shaking.
11:55I'm so excited.
11:56Michelle Heaton from Liberty X.
11:5925 years this woman has been a pop star, but she can be very, very nervous.
12:04But once she gets into her stride, some beautiful things are coming out of the kitchen.
12:09I think this is delicious.
12:11And she's resilient.
12:13Oh, no.
12:14I don't want to see potato fries.
12:15When it all went wrong with those sweet potatoes, she fought back.
12:20Oh, my God, the pressure.
12:23Michelle is tackling the first of six elements.
12:26Really, you want three portions of exactly the same?
12:29Yeah.
12:29For a challenging fish mane.
12:33Michelle has got seared cod.
12:35Do you cook fish very often?
12:36I do like fish.
12:37It's usually sashimi.
12:39Right.
12:39So I don't cook sashimi on the same.
12:41With beef fat shoestring fries.
12:44I've cooked chips, but not this.
12:47Brown butter and herb beurre blanc.
12:49Samphire.
12:50I've never cooked Samphire, ever.
12:52And charred baby gem.
12:53There's also parsley oil on there.
12:55There's plenty going on on this dish.
12:58I need to do that as well.
12:59Sugar.
12:59Little shoestring fries need to be washed of all their starch.
13:03They're cooked in beef fat.
13:05This is a bit like fish and chips.
13:07Yeah.
13:07So beef fat's a traditional way to cook chips that are chippy.
13:10So we're bringing that to this.
13:11Beef fat has to be the right temperature.
13:14Too hot, it will start to smoke and go really, really bitter.
13:17Not hot enough, and they will not go crisp.
13:19They'll be really soggy, and they'll take on all that fat.
13:22You've got a bit of a task, sorry.
13:27Yeah, I feel like I've been thrown in the deep end, definitely.
13:30Trust your instincts.
13:31If it starts to go wrong, we can always fix it.
13:33Yeah.
13:34Maybe, apart from the beurre blanc, we might have to start again.
13:36OK, all right, OK, let's let...
13:38Oh, no, don't do that.
13:39Thanks, Poppy, that really helped out.
13:40Wonderful.
13:41Oh, no, OK.
13:41Brilliant.
13:45Celebrities, you are halfway, halfway gone.
13:48Dawn's potato and onion hash bhaji mix made
13:53and ready to be deep-fried at the last minute,
13:56she's now turned her focus to the two onion garnishes.
14:00We've got onion, which has been cooked very, very slowly.
14:03This one's going to be more like golden jam.
14:05Yeah, yeah, yeah.
14:07Alongside petals of shallots being cooked in cranberry juice,
14:10so they're lovely and pink but sharp, but at the same time quite sweet.
14:14Oh, my God.
14:15That's good.
14:16Yeah, that's good.
14:16I'm happy that went well.
14:17Nice and sour.
14:18She also has to make a plant-based cheese sauce using cashew nuts.
14:26Plant-based cheese is a really new thing,
14:29so this is a new technique, cooking with this.
14:31It's great, but it's all about this nutritional yeast, isn't it?
14:33It makes it taste really cheesy.
14:36So the nutritional yeast, you need to be careful with that.
14:39Yeah, it can overpower and it can just taste of feet.
14:42Yeah, yeah.
14:43And not cheese.
14:44Oh, that looks amazing.
14:46Delighted with that.
14:47Oh, yeah.
14:48The smell is yum.
14:51Jeez, give me a break.
14:54Jamie's feeling the pressure.
14:55His pomme noisette and Roscoff onions are slowly caramelising.
15:01I think they look okay.
15:03Oh, beautiful.
15:04But he still has an extensive job list.
15:07I've got the steaks, the sauce, the cabbage, so quite a lot.
15:12I think he could probably relax ever so slightly, loosen those strings.
15:16Do you think there'll be parts of this recipe missing from this dish already?
15:20I think if anything goes?
15:21I think if anything goes, it'll be those crispy shallots.
15:23No idea.
15:24No idea, to be honest.
15:25It's a steak pan.
15:26We're looking for the steak to be medium rare and a ribeye cut is also quite a difficult one
15:33to get right because the fat needs to actually render out a little bit and become caramelised.
15:37Yeah.
15:38I mean, they look a little bit undercooked to me.
15:40I think, because they're so big, you could probably throw them in the oven for two or three minutes.
15:45OK.
15:46And then rest them again.
15:47Right.
15:48Come on.
15:49Let's get this together now.
15:50I'm doing all right, darling.
15:52Jackie's full steam ahead.
15:54It's all looking like it should do.
15:56She's made a start on the maple glazed cheesy sweet corn.
15:59We don't want them to go too charred when they just taste like burnt corn.
16:03We want them to have that caramelisation and then that cheese over the top, go hard on the cheese.
16:08Another crucial element is the chipotle and honey sauce.
16:13Chipotle is smoky chilli from Mexico, honey being very floral, sweet and sharp and spicy
16:20coming together to really enhance the flavour of that chicken.
16:23It makes you want to see.
16:25It just lifts your mouth through.
16:26It's awesome.
16:27We need to be careful on how much we're going to reduce the sauce down.
16:30There needs to be plenty on each plate because everyone's going to want to drink it.
16:34I've been tasting it and I like what I'm tasting.
16:38We're all right. We're in a steak arm.
16:41Also making good progress is Chris.
16:44His southern fried pork chops are marinating and his milk and butter poached pom puree is well underway.
16:50What he's going to be really careful of is it doesn't catch on the bottom of the pot.
16:55Just milk catches on the bottom of pots very, very easily and starts to burn.
16:59I'm doing all right because the potato puree is allowed to kind of sit and do its own thing while I can focus on the other things.
17:05That's just continuing to soften all the time.
17:08And he's turned his attention to his garnish.
17:11For the pineapple and chilli slaw, everything has to be cut very fine.
17:15Otherwise, it's going to end up a very thick, crunchy salad that you can't actually get your teeth through.
17:26Emergency, Poppy.
17:30Chris has got a bit of a problem at the minute.
17:32He's left the potatoes to cook and because they cook in the butter and the milk, that milk is caught at the bottom.
17:37Oh.
17:38What I would do is stop stirring it a minute.
17:40I'll take it off the heat.
17:41Take it off the heat and then do your best to get the really massive bits out and then the rest of it will just pass through.
17:47OK.
17:48I feel like a plasterer.
17:52Right, that, that, that, right.
17:54Michelle is juggling three different elements of her cob dish at once.
17:59Get one out, just see if it's crispy.
18:01And then also season them with a bit of fine salt when you're done.
18:04OK.
18:06She's been blending up her parsley oil.
18:09Nope, nope, nope, off.
18:10And attempting her technically challenging sauce.
18:14OK, what do I do?
18:15OK.
18:16Beurre blanc's difficult.
18:17So it's a reduction of white wine and then you are emulsifying butter into it.
18:21If you're not moving it enough, it's not going to emulsify.
18:24If it's not hot enough, it's not going to emulsify.
18:26This is a tricky one to do.
18:28The most I get out of sauces is, like, tomato ketchup, salad cream.
18:34Mix it, you have a burger sauce.
18:36But, yeah, I'm feeling quite good, I think.
18:40So that's 15 minutes left.
18:43Just 15 minutes.
18:47That's good, that's good.
18:4815 minutes is great.
18:49With time running out, all five celebrities are tackling their final jobs.
18:57I've never used a deep fat fry, let's see how that goes.
18:59Dawn can't afford an undercooked potato.
19:02Raw potato inside that hash...
19:05It's not very ball-y, is it?
19:07Then the whole dish is finished.
19:09Well, I've got three good ones and then two distinctly average ones.
19:13Maybe a little less than average.
19:17Also up against it is Jamie, who's struggling to complete his dish.
19:21I'm going to miss the...
19:23That's all good.
19:25The beef sauce.
19:26He's got to make sure he reduces it down properly.
19:29Into that, then goes the cream that's going to be reduced down.
19:32It should coat the back of a spoon.
19:35Wow.
19:37Okay.
19:38Jackie, the fondant potatoes are a little bit thicker,
19:41so they're going to take a bit longer to cook.
19:43There's a bit too much resistance.
19:44We're going quite soft.
19:45All right, baby.
19:46Okay.
19:47I want to get the pork chops done.
19:48Make sure they're edible and cooked properly.
19:51They cook so quick, don't they?
19:52They do cook very quick in that.
19:53Really quick.
19:54But the colour, perfect.
19:55Amazing.
19:57I'm getting there.
19:58I'm all right, I'm all right.
20:02Ten minutes left, everybody.
20:04Ten minutes.
20:06It's a bit what makes or breaks us.
20:08Ooh!
20:09Are we going to get pretty, Dawn?
20:11I don't know yet.
20:12Are we going to get dainty, Dawn?
20:13I still want to chuck the whole lot on the plate.
20:14No, no, no, please don't.
20:15No, no, no, I will.
20:16I'm going for it.
20:17You've done all this work.
20:18I think this is how it's supposed to be.
20:20Oh, heavens above.
20:21Put the cheese on them and that's me, Dawn.
20:23Here, there we're ready.
20:25Come on, you.
20:26You've got to move.
20:27Let's go.
20:28I don't know if it's cooked.
20:29It looks a bit under.
20:31Three minutes to get this all on the plate.
20:36Carefully spoon it onto the plate.
20:38Cascade.
20:39That's a technical term for just pouring.
20:46That's it.
20:47Time's up.
20:48Well done, everybody.
20:49Well done.
20:50The hour and a half cost like that, but we're here.
20:54We did it.
20:55Poppy taught me well.
20:57Dawn, let's put you out of your agony.
21:03Bye.
21:05Broadcaster and author Dawn has served Poppy's onion and potato hash bhaji with charred spring onions, sweet and sour onions, and a plant-based cheese sauce made from cashew nuts, miso mustard, and yeast powder.
21:22There's a slight discrepancy between the photo and the plate itself, but you are a feeder.
21:36The hash bhaji, I've got bits that are perfect, and then there's a little bit that's just slightly under, but you can kind of just taste the flouriness in it.
21:44Your sweet onions, they're cooked down really nicely, you get real sweetness coming through, and then you get these really punchy, sour ones, which then complement the really creamy kind of cheese sauce.
21:55I find this dish really delicious myself.
21:57I really love that cashew nut sauce, the flavour in there of mustard and miso, that nutritional yeast will make it really, really cheesy.
22:05Yes, please.
22:06Yeah, it's really good.
22:08The potato bhaji, I could see you were struggling with, but sweet onion is just delicious.
22:14Yes, there are errors, but in getting the plant-based recipe, I think people sometimes think that that might have been the easy ride.
22:21It certainly was not.
22:27I'm feeling good.
22:28I'm upset about the inside of my bhaji, but I didn't burn it, so it's good.
22:33I'm happy, I really am.
22:36Actor Jamie has cooked Poppy's ribeye steak, served with potato noisette, hispy cabbage dressed in Stilton cheese, caramelised Roscoff onion, and a creamy beef and brandy sauce.
22:52It looks great, it looks like a proper steak dish.
22:54We are missing the crispy shallots, but you've managed to achieve the majority of it.
22:59Yeah.
23:00My steak is cooked really well, lovely and medium rare.
23:08The potatoes, you manage to get the caramelisation on there, the garlic comes through, the nuttiness of the butter, and they're cooked really well, so it's really good.
23:16Jamie, I watched you go to hell and back with this recipe.
23:22I'm still there.
23:23The onion, outstanding.
23:27It's soft and squishy, but caramelised on the top.
23:30This brandy, creamy sauce, delicious.
23:34This is a proper Sunday dinner, and I'm in.
23:38My favourite bit of the whole lot is this cabbage.
23:42Cabbage and blue cheese, there's a revelation.
23:45I love that, especially with that sweet onion falling apart like a flower.
23:50Good job, Jamie.
23:51Huge amount of work.
23:53I'm feeling relieved that that challenge is over.
23:58It was a tough one, that one.
24:00But they seem to really enjoy it.
24:03You know, that's always a good sign.
24:08Inspired by Poppy's favourite chicken dish, soul and R&B singer Jackie has cooked pan-roasted chicken supreme in a honey miso and chipotle sauce, served with a fondant potato, and baby sweet corn glazed in maple syrup, covered in grated Parmesan cheese.
24:26The chicken has got a lovely bit of caramelisation on the skin, but I think it probably just needed a little less cooking.
24:39It's dried it out ever so slightly.
24:41The fondant, we've got a nice bit of caramelisation on each side.
24:44Right in the middle, it's just a touch too hard, but the baby corn is cooked to perfection.
24:50There's still a little bit of a bite to it.
24:52You get the maple coming through and then that salty cheese on top just brings it back.
24:56You've achieved a really tasty dish.
24:59Poppy is right.
25:01The meat is a bit dry.
25:03Fondant potatoes, there's a bit just in the middle that's raw.
25:07But I think the sauce is absolutely bang on and there's a kick of heat in there.
25:12The sauce is fantastic.
25:14Really lovely smoky flavour, the chilli, the saltiness coming from the miso.
25:19But I must have won the jackpot today because I've got quite thin, small fondants.
25:27Yeah.
25:28Yours aren't cooked all the way through, mine are.
25:31And I've got really nicely cooked fondants.
25:34Thanks, Jackie.
25:35Thank you so much.
25:39On the whole, I loved it.
25:42When John said that the sauce was happening, I just went to heaven and back.
25:48Pop star Michelle has cooked beef fat shoestring fries, served with seared cod, charred baby gem,
25:56samphire, and a brown shrimp butter and herb beurre blanc sauce, split with a parsley oil.
26:05It's looking great.
26:07Every component is there, so well done.
26:16The cooking of my fish is perfect.
26:18It's nice and flaky.
26:19Your beurre blanc is delicious.
26:21You've got the right amount of mulcification.
26:23It's a lot of butter, but that's what makes it so tasty.
26:25My only thing is the shoestring fries, because some of them are really quite thin,
26:29so you don't get a full crunch, they kind of, like, dissolve a little bit.
26:33The potatoes are the weakest link, but that is professional standard, beurre blanc sauce.
26:39You've charred the baby gem, but it's also wilted and seeping into that delicious sauce,
26:44and the samphire is lovely.
26:46I'm a massive samphire fan.
26:48You need to be really proud.
26:50I think your chips are good.
26:51Yes, they're inconsistently cooked.
26:53Some not crispy, some really crispy.
26:55But I think that, actually, the flavour of the beef fat makes up for that.
26:59I'm really impressed by this, Michelle.
27:02I'm feeling absolutely delighted.
27:10If anything, slightly undercooked on the little chips.
27:13But, yeah, nothing burnt. Yay!
27:15Last up is reality star Chris.
27:20He's made Poppy's southern fried pork chops, marinated in buttermilk, paprika and chilli,
27:26served with a milk and butter poached pom puree, pineapple and chilli slaw, and anduya mayonnaise.
27:34It looks incredible.
27:36I think you've really delivered on appearance.
27:47I think the pork's cooked really well.
27:49You've got this lovely crunchy outside as well.
27:51The pom puree is a little bit thick, but I think that's because it was cooked down so much that the milk carameliser,
27:58we ended up with a bit of a thicker consistency, but it tastes really good.
28:02You've got this pork really bang on.
28:05The southern fried butter, I mean, it's irresistible.
28:08The salad is the quiet assassin.
28:10You think, oh lovely, pineapple, mmm, slaw.
28:15But you've really went heavy on chilli.
28:17This is really great.
28:19Then do your mayonnaise.
28:20I mean, take your head off.
28:23I wanted you to push a bit harder.
28:25You have pushed a bit harder.
28:26This is what you can do if you put your mind to it.
28:29Thank you guys.
28:32I feel good after that.
28:34I do want to push harder.
28:35I want to get more extravagant with it, and obviously that's what you need to do in a competition like this.
28:40I am honestly gobsmacked at how well you've all done today.
28:44You've done my recipes justice.
28:47Thank you very much indeed.
28:48It's been a joyous day.
28:50Off you go.
28:51See you soon.
28:52Bye, Poppy.
28:54Thank you, Poppy.
28:55Thanks, Poppy.
28:56Thank you, Poppy.
28:57Well, that was tough.
28:58Oh, wow.
28:59That was tough.
29:00I feel like I literally just held my breasts for the last two and a half hours.
29:03Oh, God.
29:04Poppy, you've turned the competition upside down.
29:06There was people there who didn't have cooking confidence.
29:09They took your recipe and we saw a different person.
29:12That was so good.
29:13In that timeframe as well, they've smashed it.
29:16Thank you so much for having me.
29:17Thanks so much.
29:18Good luck.
29:19Thanks a lot.
29:21See you later.
29:22My entire brain has moved to this section of me.
29:27I loved it and I've learned something.
29:29Great job, everyone.
29:31Isn't this exciting?
29:32Truly exciting.
29:33The fact is, it's one more big challenge than one goes home.
29:37Hello again, celebs.
29:38The last round was an absolute revelation.
29:52But our expectations have just got that much higher now.
30:09You are cooking to a brief.
30:12And that brief is to cook for Grace and I your dinner party.
30:16Two courses, a main course and a dessert.
30:19But you only have one hour to cook it in.
30:22There are only four places in the quarter-final.
30:25That does mean at the end of this Saturday, one of you will be going home.
30:28Surprise us and delight us.
30:31Let's cook.
30:36A dinner party is where you pull the stops out.
30:39It's overwhelming.
30:40Here we are.
30:41People are coming and you need to impress.
30:44The only dinner parties I cook for are kids that come round for play dates.
30:48So this is all very new to me.
30:52You can't have a dinner party without a little bit of style.
30:56I've opened my paws.
30:58I love dinner parties, but most of the food that I cook is about a big centerpiece that
31:03probably took six to eight hours to cook.
31:06But I'm just going to pour love into it and hope that saves the day.
31:11Don, your dinner party at the moment, it looks like you're feeding people again.
31:15I'm really trying to stand back from the quantity of food.
31:19What are these two courses?
31:21So the first one is chicken and chorizo in a vermouth reduction,
31:25which when I was a kid, my favorite food was chicken and white wine sauce.
31:29So this is kind of a grown-up version, but with a bit of Spanish-style potatoes,
31:33because I lived in Spain for a few months when I was 18.
31:38In the pan, Don's put chicken thighs with chorizo, loads and loads of garlic.
31:44The garlic is massive.
31:45Cooked it till there's a nice color on the outside.
31:47I've got everything in there, herbs, herbs, herbs.
31:49And then almost filled the pan with vermouth.
31:52Vermouth is almost a sort of aniseed flavor.
31:55Cooked with that chicken, that should come together and make a really lovely sauce.
32:00If I get it right, it will be delicious.
32:02That's going to be served with some little potatoes,
32:06which is cooking with some peppers and some chillies.
32:08Oh, I've got a green goddess sauce, which I'm just going to put little dollops off.
32:13Now this is where elegance could enter the equation.
32:18Green goddess sauce made with a little bit of lemon and some herbs,
32:21a little bit of olive oil, all blended up together,
32:24being slightly sharp and really herbaceous, but giving us something bright green.
32:28This is chunky. I don't want it to be chunky.
32:31And she's going to serve the whole lot with garlic bread.
32:34If she can get the garlic bread done as well as everything else, I'll be really impressed.
32:38So that all sounds quite Mediterranean.
32:42And then where are we going for the pudding?
32:44We're going to Guernsey.
32:45So my auntie would always cook a traditional Guernsey cake pudding
32:48called a gosch malay.
32:49It's like quite a dense apple cake.
32:51Delicious, but it's that dinner party. How are we elevating that?
32:54With a cognac and a cream.
32:56Going for a treat, Grace.
32:57OK.
32:58And you know me, so you're going to get a lot of it.
33:00OK.
33:03Dessert is called a gosch malay.
33:05Made with apples, cinnamon, other spices.
33:08Almost like a sponge cake.
33:09I'm useless at desserts.
33:11Measuring has gone out the window at this point.
33:13My kids will not let me make their birthday cakes.
33:17And they run off screaming, saying, no, Mummy, no.
33:19That cake needs to be cooked all the way through,
33:21nice and crispy around the edges.
33:23The centre has to be cooked.
33:25It can't be raw in any way.
33:27Don't overdo it. Don't overdo it.
33:29She's lifting that with cream
33:31and sticking a load of cognac in it.
33:33Ooh-ah! Ooh-ooh!
33:35Will it work?
33:36Ooh!
33:37I'm not sure.
33:39I don't throw a lot of dinner parties, to be honest.
33:42I like to go out to eat.
33:44So I'm just thinking that this is going to be pretty tricky for me.
33:50Jamie, what do dinner parties look like in North West England?
33:53Erm, chippy tea, maybe.
33:55Lots of beer.
33:56So this imaginary dinner party, what are we making?
33:59So we are making kick-ass butter chicken.
34:02You make this normally at home?
34:04I've made it a few times, but I like it with a bit of spice.
34:08The butter chicken comes in two parts.
34:10The chicken, which is first marinated in a load of yoghurt,
34:13and it's amato sauce with loads of spices.
34:15The spice mix is complex, and it needs to be precise.
34:19And so far, I've seen Jamie measuring by hand.
34:23That's not how you make butter chicken.
34:25I like things with a bit of a kick.
34:28I hope you've got that spice right on.
34:30I'm just going by eye.
34:32That's how I do it at home, and I've not had any complaints so far.
34:36OK.
34:37Jamie's serving rice with his dish.
34:40I hope he puts maybe some seasoning through that rice,
34:42just to elevate a bit.
34:44For my dessert, I am making an apple and blackberry crumble with a vanilla custard.
34:51Is this something you had when you were a kid?
34:53No, it isn't.
34:54I never really liked crumble as a kid, and I just made it one day, and I loved it.
34:59And I was like, why have I missed out on this all these years?
35:01A crumble.
35:02Well, it's perfect.
35:03It's so delicious.
35:04Just hope it tastes good.
35:05Vanilla custard.
35:06It needs to be thick and velvety, and hopefully no lumps.
35:08I'm going to have to really motor.
35:09Celebrities, you are officially halfway.
35:10The pressure.
35:11Pressure.
35:12I go to dinner parties, but I don't do dinner parties.
35:13I'm working on it.
35:14I'm going to try.
35:15I'm trying.
35:16I get nervous when I have to cook for outsiders.
35:17I'm going to try.
35:18I'm going to try.
35:19I'm going to try.
35:20I'm going to try.
35:21I'm going to try.
35:22I'm going to try.
35:23I'm going to try.
35:24I'm going to try.
35:25I'm going to try.
35:26I'm going to try.
35:27I'm going to try.
35:28I'm going to try.
35:29I get nervous when I have to cook for outsiders.
35:31You've got to know me really well for me to say,
35:33you want some food?
35:35So, what are your two courses today?
35:38It's going to be coconut curry salmon and some rice and peas.
35:42We like salmon a lot.
35:43You cook this for your husband?
35:44Yes.
35:45This is one of his favourite meals, yeah.
35:47You've been together for 50 years.
35:49You must have done this quite a lot of times.
35:51Oh, yes, my darling.
35:53I hope I do it right now.
35:54I can feel myself panicking now.
35:56Jackie's promising us salmon cooked in a curry sauce made from peppers, onions, coconut milk,
36:05and it looks to me like there's a huge amount of spice in there.
36:08She was tearing open a scotch bonnet chilli, ferociously hot.
36:13I'm quite scared of scotch bonnets and I handled them with real caution.
36:17That's not happening, Jackie, is it?
36:18You're literally pulling it in.
36:19As soon as I've finished talking to you, darling, I'm going to wash my hands.
36:23She's pan-fried her salmon.
36:26Hopefully the salmon is going to go in the sauce right at the last minute.
36:30If she puts the salmon in the sauce too early, that salmon's going to dry out.
36:34Please excuse the mist, darlings.
36:36Served with rice and peas.
36:37They're not green peas.
36:39They're black-eyed peas.
36:41They're beans.
36:42It should be free-flowing but still be slightly firm.
36:45Dessert, we're being promised a fruit compote made from strawberries and mangoes and raspberries
36:51all cooked together whereby the whole fruit is still within it and it's not turned to juice.
36:56So it's quite difficult to get right.
36:58I didn't know anything about compote.
37:01So that's a new thing for me too.
37:03And then served with a crepe.
37:05I love crepes.
37:07Normally I have, you know, the pancake mix thing with a bottle and stuff like that.
37:11So for me, now this is going to be a first because I've never done the mix and the batter and everything else.
37:16So we're not letting you have your special ready-made mix.
37:19It's all you.
37:20All eyes on you.
37:21No, darling.
37:23Jackie's never made a crepe batter before.
37:26I need to make it thin.
37:28Mine is usually slightly thicker.
37:30So I need to get it right.
37:32It's just whether that's going to look alright.
37:36I hope we get a thin crepe.
37:38But right now she is slightly nervous.
37:41I hope Jackie can calm herself down.
37:44I've lost the cup totally.
37:47I think my confidence in the kitchen is good.
37:50I just want to get a bit more creative.
37:53One day I want to have a girlfriend.
37:55So if I can produce some good dishes, I think that's a sign of attraction.
38:00Have you ever had a dinner party?
38:02Yes, I've been to dinner parties.
38:04I've never hosted one.
38:05It's all the entertainment side.
38:06That's the bit what cracks me up.
38:07But what kind of entertainment would you lay on?
38:09I get like those, you know, them burlesque masks.
38:12Make it all a bit mysterious.
38:17The Christmas dinner party menu consists of chicken breasts.
38:20He's grilled them and then he's put them in a sauce made from tomatoes
38:24and cream.
38:25When I go out, I will order chicken.
38:27I love a tomato-y based sauce.
38:29Therefore, I want to just replicate that.
38:31You're going to top the whole lot with mozzarella.
38:34He needs to make sure that chicken's not dry and it's not falling apart.
38:37On the side of that, we've got roast potatoes, flavoured with rosemary.
38:41I'm going to go very light on the flour.
38:44Deep fat fry them, give them that sort of fluffy crunch.
38:47And then they're going to go in the oven and soften up nicely.
38:50The last couple of minutes, he's putting little tiny chunks of chorizo.
38:53We'll get that lovely oil off those chorizo.
38:56The pork fat, the spice, wonderful.
38:58He's going for it.
38:59I've got my own little ideas here, my own quirks.
39:01It's going to be a bit of trial and error in there.
39:03But I'll certainly try my best, see how we get on.
39:05For dessert, we've got churros, Spanish doughnuts made by making choux pastry.
39:10They are going to be deep fat fried, covered in cinnamon and sugar.
39:14I've gone for churros because, to me, that gives off Latin vibes.
39:18It looks good.
39:19But this is the first time I'm making a churro.
39:24I love churros.
39:26But those deep fat fryers are very, very difficult when you're under pressure.
39:31This could go wrong. This could go wrong.
39:33One time in life, please go right.
39:36He's going to have to keep on turning them so they're nice and crispy.
39:39We don't want soggy churros.
39:41Just got to remember which one's been in the longest.
39:43It's all right, we're getting there.
39:45That's going to be served with a white and milk chocolate dipping sauce.
39:50If he gets any water near that chocolate, it could seize up and go very, very hard.
39:54Why is that so crumpy?
39:56If I stay confident, anything could happen.
40:00So that's 15 minutes left.
40:02Time's ticking.
40:06Biggest dinner party I've ever done is chicken nuggets and chips.
40:11But hopefully going to have two great dishes.
40:15Michelle, please tell me that Liberty X have dinner parties.
40:18I want to believe that.
40:19Do you know what?
40:20I know Jessica has lots of dinner parties, but I'm never invited.
40:24I know.
40:25What have you done to Jessica?
40:26Nothing at all.
40:27I think I live a little bit too far away.
40:29I think that's all it is.
40:30That's cold.
40:33Main course, we are having a steak which has been marinated with smoked paprika.
40:38It needs to be sealed very, very well on the outside and get a good amount of colour.
40:45We're big meat eaters in the family.
40:47We love our steak.
40:49But cooking it to perfection for a MasterChef judge is quite different.
40:55There can be a little bit of rareness running through it, but I don't want jelly-like raw meat in the middle of that steak.
41:01Mashed potatoes she seems very, very confident with.
41:04She's even putting it through a ricer.
41:06I just don't want any lumps.
41:08That mash is looking so silky and buttery.
41:10The potato queen has clearly influenced you.
41:12She has.
41:13Coffee has definitely influenced me.
41:15A good potato never goes missing a good dish.
41:19The dessert we've been promised, a lemon cheesecake.
41:23The kids love having cheesecake when we go out, but we never do it at home, so why not give it a try?
41:27I've added a little bit of lemon in there.
41:28We've got some biscuits at the bottom, malted flavour.
41:31It's kind of a toffee, malted taste, isn't it?
41:34Yeah, exactly.
41:35And that is our favourite type of biscuit in our house.
41:38OK.
41:40I haven't baked a cheesecake before, but hopefully it will be edible.
41:45We've got icing sugar in that cream cheese mix, and there's also going to be sugar in the base.
41:50I hope it's not too sweet.
41:53Celebs, you've got to get food on your plates, because you've only got three minutes left.
41:58Here we go, showtime.
42:01Oh, why?
42:03Panic stations at the minute, just trying to get everything done.
42:07Bit of that oil on there, you never go wrong.
42:1090 seconds, everybody, 90 seconds.
42:13Oh, come on, just slip out, you sucker.
42:16OK, here we go.
42:17Ah, look at that.
42:19Oh, come on.
42:20You've literally got one minute, please.
42:22Oh, sugar.
42:23My cream!
42:24Oh, my God.
42:25Totally forgot my cream.
42:29I feel like I've missed something, but I think I'm all right.
42:31Oh, plate, plate, plate, plate, plate.
42:34OK.
42:35Oh, my God.
42:36OK, that looks messy.
42:39OK, that's it.
42:40Stop cooking!
42:41Oh, God, my presentation is so awful.
42:45I can't do dainty.
42:47It's just not in my DNA.
42:49Come on, Michelle.
42:50Michelle.
42:55Michelle's dinner party main course is steak spiced with paprika,
43:00served with garlic mash, honey-roasted carrots and green beans.
43:05This looks like dinner party food.
43:07You've tried your absolute best to give it finesse.
43:11A steak cooked really nicely, smoky paprika around the outside
43:21to give it a proper smokiness.
43:23Wonderful, smooth, silky mashed potato.
43:26A little bit of roasted garlic growing through the whole thing.
43:28Delightful.
43:29The beans could do with a little bit more time in water.
43:32They're a bit too crunchy.
43:34It needs a sauce.
43:36Yes, it's crying out for a sauce,
43:39but the potato is really, really delicious.
43:42And the carrots, I could eat a vat of those.
43:45I really enjoyed this.
43:48For dessert, Michelle has made her children's favourite restaurant pudding,
43:53lemon cheesecake topped with chocolate flakes.
44:00Your base hasn't set like a cheesecake, which is a shame.
44:03But that biscuit you've got in there, that malty toffee flavour of biscuit,
44:07is great.
44:08Yeah.
44:09You've got that softness of cream cheese going through there
44:11with a slight bit of lemon.
44:12But it's silky smooth, which is good.
44:15It's not a perfect cheesecake.
44:18I think if you entered it in a village fate,
44:20I'm sure somebody else would beat you.
44:22But it's delicious.
44:28All in all, I've come away really happy.
44:31I did not allow enough time to set the base of my cheesecake,
44:35but I feel like I want to run into the kitchen now
44:37and just do better next time.
44:40Jamie's dinner party main course is butter chicken
44:43in a creamy tomato sauce spiced with turmeric, garam masala and chilli,
44:49served with basmati rice.
44:51I'm very happy with your chicken and the way it's been cooked.
44:58The sauce is slightly creamy and rich, sweet with tomato, smoky turmeric.
45:02Then there's the chilli.
45:03It's getting me right in the back of my throat.
45:05You like spice.
45:07Your rice is really nicely cooked and you've seasoned it,
45:09which I'm really, really pleased about.
45:11Butter chicken is mellow, usually.
45:15You said you were going to make kick-ass butter chicken.
45:19It has kicked my ass.
45:21You've made a curry, which some people are going to go
45:23and put their heads in a bucket of water afterwards.
45:26But we are having a good time.
45:30For his dessert, Jamie has served an apple and blackberry crumble
45:34with a vanilla custard.
45:40Jamie, this isn't a crumble.
45:42By definition, it does not crumble.
45:44However, you've made something really delicious.
45:47It's a lovely, big, warm, flapjack-y biscuit
45:50with syrupy, sugary fruit on the side.
45:53And the custard is delicious.
45:55That's really good custard.
45:58There's lots and lots of oats in there and sugar
46:01and not enough butter and flour.
46:04That's why it's gone so hard.
46:05It's like a toffee oat crisp.
46:07Things aren't completely perfect,
46:09but I think your flavours are great.
46:15Considering I've only really started cooking three weeks ago,
46:18I think I did okay.
46:21My butter chicken was kick-ass,
46:23but my crumble just let me down a little bit.
46:27In homage to her husband's favourite meal,
46:29Jackie has cooked salmon with a coconut
46:32and scotch bonnet curry sauce
46:34served with red and yellow peppers,
46:36basmati rice and kidney beans.
46:42The salmon is slightly overcooked.
46:45It's going a little dry, which is a bit of a shame.
46:48Your sauce, eaten alone, is ferocious.
46:52But when you eat that sauce
46:54with the sweet peppers and the rice, that's great.
46:57Your salmon is definitely over.
47:01However, what I do love is that really, really hot sauce.
47:06I can tell that you've made this for your husband for years
47:10and this is something you make with love.
47:13For dessert, Jackie has served a crepe
47:16topped with a mango, strawberry and raspberry compote.
47:19There's not a lot of finesse here, Jackie.
47:23I think with crepes, you need a stack of crepes
47:25you're going to put fruit with them.
47:26And I feel we should have had some cream across the top or something.
47:29The crepe is far too thick and rather chewy.
47:37It's not delicious and light.
47:39For me, a compote is far more stewed down,
47:43so it hasn't got these large pieces of fruit in it.
47:47We've got more of a pancake affair here.
47:51And it's a bit hard and firm rather than being lovely and light.
47:55So it hasn't quite worked out.
47:56Your fruit compote, you're right.
47:58It's not quite a compote.
47:59It's more stewed fruit.
48:00But I like biting into every bit and getting little surprises.
48:04But it does need something like cream.
48:06I feel all right.
48:10I could have done a little better.
48:12The dessert.
48:13Normally, when I do crepes, I get the bottle,
48:15I put some water in this and, you know, you shake it.
48:18But to make it from scratch, oh, my God.
48:22Chris has cooked chicken breast in a creamy tomato
48:25and garlic sauce served with mozzarella,
48:28roasted potatoes spiced with paprika, chorizo and asparagus.
48:36Your chicken has gone really hard and it's gone too dry.
48:41Asparagus, I don't need to cook them for 45 minutes.
48:44Just cook them for about three and they'll be all right.
48:47But your potatoes are ace.
48:49Just sort of like a roast saute, chilli, spicy, chorizo potato of indulgence.
48:54I love the fact that you're trying and those potatoes are the payoff.
49:01The chicken is tough.
49:04However, I do like your tomato and cream and onion sauce.
49:10With the potatoes, you clearly learned from Queen Potato
49:15because these are some of the greatest potatoes I've ever eaten.
49:19You've completely smashed that out of the park.
49:21For his dessert, Chris has served churros,
49:27spiced with cinnamon, served with a milk chocolate
49:30and white chocolate dipping sauce.
49:33Churros, they're just outrageous. I really like them.
49:40You've made them very thick, fat, soft, pillowy.
49:46The chocolate sauce is set to the point where it's actually a spread
49:49that you could put on toast in the morning.
49:52So you wouldn't be able to dip that in.
49:55However, I could eat that plate, absolutely.
49:59Churros, lovely, crispy, then lashings of sugar around the outside.
50:05A kiss of cinnamon.
50:07Your white chocolate sauce, really, really rich with white chocolate.
50:11Having never done this before, Chris, congratulations, they're delicious.
50:18I feel all right, you know.
50:19I've cooked a dessert there for the first time in my life
50:21and they really loved it.
50:23The chicken, I knew I'd overdid it and I was stressed, I was flustered.
50:26But I'll know for next time.
50:30Last up is Dawn.
50:31Her main course is chicken thighs and chorizo cooked in vermouth,
50:35a fortified wine flavoured with herbs and spices,
50:39served with new potatoes spiced with paprika,
50:42chorizo-baked garlic cloves, olives, garlic bread
50:47and a creamy green goddess sauce flavoured with tarragon and dill.
50:53Dawn, you have cooked, yet again, enough for a herd of hungry wildebeest.
50:59You've got chicken thighs. Two's probably too much.
51:01But I think we've got a better presentation here
51:03than we've seen so far in the competition.
51:09The chicken thighs, you brown the skin, giving that wonderful flavour,
51:15with spicy chorizo, with that vermouth, almost sort of anise-seed rich.
51:20Fabulous.
51:22The salty olives and the garlic together transport me somewhere
51:25in the Mediterranean, I'm on holidays, there's sunshine everywhere.
51:28Garlic bread, of course, used to mop up the whole thing.
51:31I think it's delicious.
51:32The potatoes, perfection.
51:36Your green goddess sauce.
51:38It's rich with fresh herbs.
51:40I love tarragon.
51:41Finesse is not your friend, but this is the best thing that you've cooked so far.
51:45For dessert, Dawn's made a traditional Guernsey Gosh Malay apple cake,
51:54with a whipped cognac vanilla cream.
52:00Your Gosh Malay, the texture of the cake's almost like a pudding,
52:04crispy bits around the outside, almost like soft brown sugar.
52:08I'd like those apples to be a bit softer.
52:10But that cinnamon flavour is wonderful.
52:13If I was at your dinner party and somebody had had your cognac cream,
52:17I would be taking their khakis.
52:20Oh, so boozy.
52:22It's Christmas in a bowl, isn't it?
52:25I really, really enjoyed it.
52:27I mean, this is so far up my street.
52:30I feel elated.
52:37Thanks, Dawn.
52:40That was amazing.
52:44Okay.
52:46Oh, my goodness.
52:47How are we feeling?
52:48I feel, after that, like I've been beaten up.
52:52It's such a hard challenge.
52:55I think the personalities are really starting to show on the plate.
52:58And the food has got better.
53:00But there's four places in a quarterfinal.
53:02I know.
53:03It does mean that one of them's going to go home.
53:07My favourite today had to be Dawn O'Porter.
53:09That beautiful, crispy chicken,
53:12and a slick of boozy vermuth sauce going around the side,
53:15giving off fumes of lovely booze.
53:18Dessert.
53:19Those apples could have been cooked a little bit more.
53:21That crispy cake on the outside,
53:23that cognac through the cream, wonderful.
53:25I'm with you.
53:26I think Dawn's done a great job.
53:27For me, there's one person who's really moving really fast
53:30in this competition, and that's Michelle.
53:32In this round, we got a steak cooked perfectly,
53:34great mashed potato.
53:35Then we get a cheesecake.
53:37Base didn't quite set, but it was still a joy to eat.
53:41Jamie's chicken, well-spiced, well-cooked,
53:43great free-flowing rice.
53:44His crumble wasn't a crumble, but it was delicious.
53:47And it was great custard.
53:49He's demonstrating a bit of skill.
53:51He has his real challenges in the kitchen,
53:53but he always delivers something which is nothing short of delicious.
53:56So Dawn, Michelle and Jamie through to a quarter-final.
54:00That leaves us now a conversation about Chris and Jackie.
54:06Jackie made for us a salmon curry, spicy with that heat,
54:10that flavour so distinct of the Caribbean, the food that she loves.
54:14But the salmon, however, was overdone and dry.
54:18Jackie's pudding was a bit of a disaster today.
54:21She was offering us a crepe.
54:23What she delivered was a very thick pancake.
54:26And on top, some stewed fruit, what should have been compote.
54:29And it wasn't quite right.
54:31Crisp.
54:32The chicken was overdone, but the potatoes were ace.
54:37The churros, so delicious.
54:39First time he's ever made them.
54:40He makes two types of sauces.
54:42Chris does make mistakes, undoubtedly.
54:46But there's something about his cooking that he is on the ascent.
54:50I'd like to think I could stay for another round.
54:53I'm optimistic.
54:55It would be great if I could just text my family group chat
54:58and say, look, guys, I'm a MasterChef quarter-finalist.
55:03I am nervous about this.
55:05I really want to stay for a bit longer because I've got so much to learn, darling.
55:18We are blown away with the passion and the effort that you've put into every challenge.
55:26However, we have made a decision.
55:30There was a couple of people today we felt were absolute shining stars.
55:33Dawn, Michelle, congratulations, you threw to a quarter-final.
55:40Jamie, congratulations, we also loved your food.
55:45Chris, Jackie, sadly one of you is going home.
55:51The celebrity leaving us is...
56:03Jackie.
56:05Thanks, Jackie.
56:06Jackie, love your seeing, love your Caribbean flavours, but sadly, you're leaving us.
56:10Thanks very much, Jackie.
56:11Thank you so much.
56:12I'm being honest, I'm gutted. The pressure got to me, darling.
56:23But what I've learned is going to be invaluable to me.
56:26And I'm so happy that I've had this experience.
56:29Congratulations, Celebrity MasterChef quarter-finalists.
56:33I feel amazing. I'm not going to lie.
56:37I said, as long as you get through to the quarter-finals, the whole thing won't have felt like a waste of time.
56:41So, it's not been a waste of time.
56:44The pressure of the competition, it's a feeling of emotion that you don't experience when you're cooking for your friends and your family.
56:50So, big sigh of relief.
56:51I thought I might have been in a little bit of danger, but yeah, I'm really happy.
56:56It's going to strive me on to do better, I think, and not make as many mistakes.
57:01I promised my kids I wouldn't cry, because I always cry.
57:05I'm just really, really happy that I found something that maybe I could be good at.
57:12Next time...
57:14Oh, I'm lost to her.
57:16..it's the quarter-final.
57:18And Jamie...
57:19No idea what I'm doing.
57:20Here we are.
57:21Dawn...
57:22No! I'm out of control!
57:23Chris and Michelle are back...
57:26Good to see you, lads.
57:27..to fight for a place...
57:29This is not what I planned.
57:31..in the semi-finals.
57:34Beautiful.
57:50Happy birthday king.
57:51It's the end of the time that we saw.
57:52You have a short episode of the game.
57:53You're listening to the game.
57:54It's a way to get an intense.
57:55I do not know.
57:56It's very close.
57:57It's very close.
57:58You're listening to the game.
57:59It's a long time when you're going to in the game.
58:00You're listening to the game.
58:02But it's not you.
58:03The game's a real good.
58:04The game, you've got to be big, which is a very arguments.
58:05There will be a solitude and a challenge.
58:07You're listening to the game.
58:09I'm listening to the game and a great game.
58:11It's not as well.
58:12It's a pretty tough time, I know.
58:13You're listening to the game.
58:14It's a great game.
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