Celebrity Masterchef - Season 20 Episode 01
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00:00Time's ticking!
00:0115 up for it celebrities
00:03with their eye on one prize.
00:06What could go wrong? What's this space?
00:08The celebrity MasterChef title.
00:11Each week, five new celebs face off against each other.
00:16Seasoning, anyone?
00:17For sure.
00:19It's all going off.
00:22In a quest for culinary stardom.
00:25I'm the boss in the kitchen.
00:27Boom.
00:28I'm in for it.
00:31Brand new kitchen, brand new celebrities,
00:34brand new judge, Grace Stets.
00:37I'm here.
00:38The bling's in the room.
00:39Let the competition begin.
00:42It's day one, and the first of this year's celebrities arrive in Birmingham.
00:57Taking their shot at the celebrity MasterChef title are award-winning actor and Corrie star, Katie McGlynn.
01:09Don't know why I get myself in these situations, but here I am. I am a thrill junkie, yeah.
01:14RuPaul's Drag Race champion, Ginger Johnson.
01:21I am a competitive person.
01:23And that frightens me because if it doesn't go well, I might just have to have a tantrum.
01:28Love Island reality star and influencer Uma Jamee.
01:33Being in the MasterChef competition is a crazy feeling. I honestly never thought I'd be here.
01:38Paralympic medallist turned actor, Gaz Chowdhury.
01:42Going into the unknown is nerve-wracking.
01:45You know, you're on the precipice and you're trying to just kind of lean over, but you can't see anything.
01:50And pop star from boy band sensation Blue, Anthony Costa.
01:55I feel nervous of them just looking at us sternly going, cook.
01:59And I'm like, what? What do I do? Where do I go? Who do I see? Help!
02:07It's every MasterChef, and we are back.
02:10The start of something truly fantastic.
02:13I haven't been able to sleep for weeks thinking about this moment here.
02:19I'm a feared restaurant critic. These celebrities can't know that I'm emotional.
02:27Welcome to Celebrity MasterChef.
02:32Now, I know you're all nervous. I know that I am.
02:35But I'm looking forward now to getting some really delicious plates of food.
02:40This, your first test, we call under the cloche.
02:45Underneath each of these cloches, there is a different ingredient.
02:49And we're going to ask you to come up and choose your cloche,
02:52and you'll have one hour to cook for us a dish,
02:55whereby whatever the ingredient is, it needs to be the star of the show.
03:01Frightened now, Anthony, are you?
03:03Big time, John. Big time, mate.
03:07Gaz, it's time.
03:11I'm vegan, so it's going to be interesting to see the kind of ingredients that I get.
03:16Can you reveal your ingredient, please?
03:21Chickpeas. Brilliant.
03:22I think there's no danger of food poisoning with chickpeas for you guys.
03:27Wonderful. If you go.
03:31Uma, it's time.
03:33Go on, go.
03:34I'm so nervous.
03:35I would like to say that my knowledge of food is good.
03:38I love food.
03:40But we'll see.
03:42What the hell is that?
03:47I honestly have no idea.
03:49Have you been to Scotland, Uma?
03:51Is it haggis?
03:53Never eaten that in my life.
03:54I don't know what I'm going to do with this.
03:56Uma, thanks very much indeed.
03:58Thank you, guys.
03:59Wish me luck.
04:00Love.
04:01Ginger, are you ready?
04:05I'm coming, I'm coming.
04:08Ooh, I've no idea what John and Grace will make of me as a cook, to be honest.
04:13I'm just going to try and keep them laughing and maybe I can get them on my side
04:16and they'll forgive my sins in the kitchen.
04:19Which one's got the crisps underneath it?
04:23Come on.
04:25Oh, it's peanut butter.
04:27Have you cooked with peanut butter before?
04:29Erm, peanut butter and jam sandwich, does that count as cooking?
04:32I don't know if it does.
04:34Oh my gosh, your earrings.
04:36Do you like them? I made them especially.
04:37Oh my gosh.
04:38I'm also dressed as a Battenberg cake, but you can't see it behind my apron.
04:41I've just realised.
04:42How many different varieties of biscuits have you got?
04:44Have you got a chocolate chip?
04:45Oh, I'm a full selection box.
04:47I just feel so dowdy.
04:50Ginger, thanks very much.
04:53That's a good one, that.
04:54Yeah, that's very cool.
04:56Ginger.
04:57Let's go.
04:58Let's go.
04:59Let's do it.
05:00My first challenge, what I'd be worried about is fillet in a fish.
05:06I won't have a clue.
05:07Wish me luck, yeah?
05:08Good luck, I'd do it.
05:12That's good, isn't it?
05:14What fish is it though?
05:15Sea broom.
05:16Oh, sea broom, yeah.
05:17I thought it was either that or another one.
05:19How do you cook fish a lot, Anthony?
05:21Er, salmon.
05:22Good.
05:23You've got one fish, two portions.
05:26Mm-hmm.
05:27Two portions from this fish?
05:29Yeah.
05:30Can you do that?
05:31I can try it.
05:32Wonderful.
05:33Thanks very much.
05:34Let's go.
05:35Yay!
05:36I've got a fish, mate.
05:39Made up.
05:41Katie, you've had a long, nervous wait.
05:44Come on, let's do this.
05:45Go on, Katie, go on!
05:46Oh, gosh.
05:48Oh, dear.
05:50I am very nervous to be cooking for John and Grace.
05:53Like, they know what they're saying and I don't.
05:59Apples!
06:00Yes.
06:01OK.
06:02We can do something with that.
06:04Yeah, I'm quite chuffed with that.
06:05Can I take it?
06:06Yeah.
06:07You're trying to get out of here, Katie, aren't you?
06:10I love it!
06:12Thank you very much.
06:17I like apples.
06:22Now, the thing is, we can't allow you just to have that one ingredient.
06:25So, what we're going to do is we're also going to open up for you the Masterchef larder.
06:33Yay!
06:34Wow!
06:35That's it!
06:37Wow, look at that!
06:38That's so fun!
06:39That's so fun!
06:40Fantastic!
06:41This is a magical place.
06:44Grab a tray.
06:4660 minutes.
06:47Starts now.
06:50I've always wanted to do that.
06:52OK.
06:53I've never really cooked in drag before, so that's going to be an interesting experience.
07:00I was quite happy I got chickpeas, but the problem now is I can't narrow it down to what I do with them.
07:05There's just so many things to do, so I need to be decisive.
07:11With Celebrity Masterchef at this stage of the competition, I'm just happy if it's edible.
07:15But they've got to make a plan.
07:18This is about thinking on your feet and not being taken under by nerves.
07:21You might see that ingredient and go to pieces.
07:26Oh, my God, I've never cut fish before.
07:28Oh, mate.
07:29Just eat it, do you know what I mean?
07:31Whee!
07:32Not bad!
07:33Not bad!
07:35I've never done that before.
07:37I can tell!
07:3843-year-old pop star Anthony Costa sold 50 million records worldwide as part of the noughties boy band Blue, and now has a career in musical theatre.
07:52Following a recent health kick, he now cooks most days for his two young daughters.
07:56I'm not good at thinking on my feet as a cook at all.
07:59That is one thing that I'm so scared of, because I'm just one of them people that I just want to follow a recipe, and I just want to not make a fool of myself.
08:10Anthony's definitely struggling with that pitch.
08:14How do I take these now?
08:16Oh, mate.
08:18He's got one side off really nicely, the other side...
08:21Looks like he's got a hacksaw to it.
08:26Anthony, how's it going with the fish?
08:27The fillet might look a little bit odd, but I've got a bit of garlic, salt and pepper, a bit of lemon on top.
08:34OK.
08:36So what I'm going to do is some asparagus, some broccoli, some onion on the side, some tomato just to dress it, and some chips.
08:41You know something, it feels like you have been in a boy band, you have been in musicals, there's always people around you.
08:49I think that's what the scary thing is.
08:51I find the boys around me, like in the kitchen today, we can have a bit of banter and...
08:55What's that?
08:56It's on my own.
08:57What's food like when you're on the road?
08:58The boys used to call me spag bol boy, because all I used to eat when I was on tour, or going to different countries, was spaghetti bolognese, because it was comfort food.
09:09Sea bream cooks quite quickly because it's a very, very thin filler, and I hope that he doesn't overcook it.
09:15It's going to be served with chips.
09:18Ah, yeah.
09:20Crispy on the outside and fluffy on the inside.
09:24I love that he's giving it a go.
09:27Right, frying pan, where are you love?
09:32I think that to be a great cook, you can't be squeamish about ingredients, you have to be adventurous.
09:38So I think I'm going to try the haggis first, because otherwise I have no idea what it tastes like.
09:44Mmm.
09:4524-year-old model Uma Jame rose to fame on Love Island in 2024, becoming a social media influencer and working with global fashion and beauty brands.
10:02I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude, because when you're positive, good things happen.
10:15Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland.
10:22Okay.
10:23How the hell do I flip this without it going all weird?
10:26Oh, no.
10:27She's got her haggis on, which she's pan-frying.
10:30We're getting a potato pancake.
10:32That needs to be crispy on the outside to bring out real flavour.
10:36Ah!
10:38I'm being a mess.
10:40So maybe I'm going to have to do it like a crumble.
10:42Maybe I'm just going to have to break it up.
10:44Comfort egg yolks usually cook really slowly in olive oil, but she's never done it before, so I'm just hoping it works.
10:51I love confit things.
10:52This is basically a fancy, glamorous breakfast.
10:56Okay, great.
10:57I love you for it.
10:58Do you cook?
10:59So I used to cook quite a lot.
11:00My dad is Nigerian.
11:02Sometimes when I was younger, I couldn't actually eat anything that he cooked because they were so spicy.
11:07My mum, so she's Australian.
11:08She cooked, like, in loads of different things.
11:10She was quite experimental as well, so I think I've taken a little bit from both of them.
11:14Uma, what is this?
11:15Mess.
11:16Yeah, it is a mess.
11:17Clarity.
11:18Okay, so that's 15 minutes gone already.
11:22What?
11:2315 minutes.
11:26Okay.
11:27Ginger in the kitchen.
11:30What is that?
11:3236-year-old drag queen Ginger Johnson grew up in County Durham and played rugby at university for the Newcastle Falcons.
11:41She loves comfort food, but also likes to replicate memorable dishes from her travels.
11:48I love watching other people cooking, and it makes me believe that I might be able to do it as well.
11:53And I guess we're about to find out if that's true or not.
12:00We have our first plan.
12:02I mean, it does say satay sauce, and the first point on the plan is I have literally no idea.
12:07But, you know, we'll get there.
12:08What are you cooking?
12:09Chicken skewers, the satay sauce, and then I'm going to do, like, a cold noodle salad.
12:14You've cooked before.
12:15I've watched a lot of MasterChef.
12:17Did you play rugby?
12:18Yes, I did.
12:19I did.
12:20I used to be a hooker, funnily enough.
12:21And the scrum collapsed on me, and I hurt my neck, and then I became a drag queen.
12:26That's what happens.
12:27I've heard that.
12:28Yeah.
12:29You know those people that wake up and they've got a Jamaican accent?
12:30That was me.
12:31That's what happened.
12:33Yeah.
12:34Fabulous.
12:35I have my accent, and I just...
12:36Oh, sorry.
12:37Never working.
12:38You need some glue.
12:39I've got these glued on.
12:40Yeah, I know.
12:41I can never keep these clip-ons here.
12:42OK, if you find one of these and you marinate them, you shall.
12:44Extra flavour.
12:45I'll take it.
12:46I'll take it.
12:51Ginger is a confident cook.
12:54Yes, there's lots of laughing, but there's a steely competitor underneath this wonderful
13:01make-up.
13:02She's making a satay sauce.
13:05Sarday sauce's base is peanut butter.
13:07That needs to coat everything that's going to be the star of the show.
13:12I hope that chicken's cooked all the way through.
13:15And those rice noodles need to be soaked in warm water so they're lovely and soft.
13:20Too hard, they can be almost like eating bits of sand.
13:23Would I eat that?
13:25No, I wouldn't.
13:28OK, tell Al.
13:3130 minutes left.
13:33Don't shoot the messenger.
13:3839-year-old vegan Gaz Chowdhury lost his leg to cancer aged 10 and became a wheelchair basketball champion for Team GB's hugely successful Paralympic team.
13:49He's since become a screen and stage actor performing at the National Theatre and on Broadway.
13:55I'm definitely gunning for the MasterChef crown and I think it would definitely be going right next to the Paralympic medals if I win it.
14:04But I think that might be fool's gold.
14:06I can't seem to narrow down exactly what I'm going to do but I'm just going to roll with it.
14:11Let's see.
14:13So do you have a plan?
14:15Ish.
14:17I had the chickpeas so I'm thinking I'm going to do like a chickpea curry-ish with some rice with some peas.
14:28I know what sports people are like. You're here to win aren't you?
14:31No, I'm not. I'm a retired athlete. I'm all about the experience and the journey now.
14:40Gaz is cooking plant-based and everything within me is willing this to be a wonderful dish.
14:48Stressing out.
14:51Gaz doesn't seem to have a plan.
14:53We've got onions and chillies, chickpeas, all together in a pan with maybe some tomatoes and a few spices.
15:02He's taking the water from those chickpeas, the aqua defaba, and he's chopped up cucumber with chillies inside,
15:09almost like a sort of mayonnaise-cum, plant-based writer.
15:13Let's just hope that it's delicious.
15:16Just 20 minutes left. 20 minutes left.
15:19Right.
15:20There seems to be blackberries on the floor.
15:22You've never had that before, have you?
15:24Blackberries on the floor? No.
15:25We'll see.
15:26A wonderful dish.
15:27Exactly.
15:28Yeah, brilliant.
15:3031-year-old actor Katie McGlynn won a national television award for her best-known role as Sinead Tinker in Coronation Street.
15:38Having learned to make cakes alongside her mum at a young age, she won a baking competition at school.
15:44Ugh, peeling apples not going very well.
15:47I haven't cooked in a very long time, so I'm hoping it's like riding a bike.
15:54I have fallen off a bike, so I don't think that's going to be a good reference.
15:59I'm quite clumsy.
16:00It's crumbles not crumbling very well.
16:03Use your fingers.
16:07Katie, whatever you're doing smells good.
16:09I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick.
16:15Anything with it?
16:16I'm going to attempt to make homemade custard.
16:19Are you a sweet tooth normally?
16:21Yeah.
16:22I love a pudding.
16:23Were you on Corrie?
16:24I was indeed.
16:25It's a very high pressure environment.
16:28Lots of lines.
16:29What's it going to be like cooking in here?
16:30Is this a rest?
16:32No.
16:33The calmest I am is when I'm playing a character in front of a camera.
16:36I feel like I should do a character.
16:38I'm called Cat and I'm the chef and I know what I'm doing.
16:42That's how you have to do it.
16:44Play the part of a chef.
16:48Smells quite nice.
16:51We want a crispy crumble across the top, then slightly soft underneath.
16:55I've never been so nervous to make a crumble in my whole life.
17:00I need to make mama proud.
17:05Custard can be easy.
17:06It can be really easy to mess up.
17:08If the temperature's too high, it will curdle.
17:12Oh, this is not going very well at all.
17:15And nobody likes lumpy custard.
17:18How are you getting on?
17:19Just curdling a custard.
17:21You're doing what?
17:22Just curdling?
17:23Just curdling a custard as you do.
17:25So start again.
17:27And that's what you do.
17:28You've got ten minutes.
17:30Ten.
17:31I haven't touched carbs for about a year.
17:40I love carbs so much.
17:41That's been my downfall for so many years.
17:43So, quite big for me to taste a couple of chips today for John and Grace.
17:54They look a bit strange if you ask me.
17:56This isn't what I saw when I saw them on Instagram.
17:58So, exactly the other way.
18:01Three minutes.
18:02Three minutes.
18:03Three minutes.
18:05It doesn't look like what I thought it was going to look like in my head when I was planning it.
18:12I've rescued the custard to a degree.
18:1690 seconds.
18:17Start getting things onto plates.
18:18Making it look beautiful.
18:19I don't know how you make haggis look pretty.
18:20And I don't know how you make it sound pretty either.
18:21But hopefully I've done both.
18:22Ah.
18:23Okay.
18:24Okay, guys.
18:25Time is up.
18:26Stop cooking, please.
18:27Oh, I've got a noodle dangling.
18:28I don't know.
18:29I don't know how you make haggis look pretty.
18:30I don't know how you make it sound pretty either.
18:31But hopefully I've done both.
18:32Ah.
18:33Okay.
18:34Okay, guys.
18:35Time is up.
18:36Stop cooking, please.
18:37Oh, I've got a noodle dangling.
18:38So, any time you mess up and you can't execute properly, it's a deconstructed version of that thing.
18:59Anthony, you're on.
19:02Good luck.
19:04Anthony, you're on.
19:07Good luck.
19:11First up is pop star Anthony, who's baked his ingredient of sea bream with lemon and garlic.
19:18And served it with potato chips, buttered asparagus, broccoli and tomatoes.
19:26Dun, dun, dun, dun.
19:29What I tried to do, I gave a bit too much tomato, didn't I?
19:33They're not cooked.
19:34They're not cooked, darling.
19:35Oh, no, they're not cooked.
19:36No, no, no.
19:37They weren't meant to be cooked.
19:38Ah.
19:39No, it's just a bit of decoration, like, you can have with it.
19:41Thanks.
19:42It's all right.
19:43So, do you want me to sing you a song or anything?
19:45This is another level.
19:48The fish, you really went for it, tried to fillet it.
19:55You didn't make a perfect job.
19:57It's a little bit overcooked.
19:59However, you've seasoned it beautifully.
20:03I'm finding these tomatoes on the side of the plate just wonderfully hilarious.
20:09Asparagus, cooked beautifully, a bit of butter across the top, chips, soft, slightly crisp on the outside.
20:18The broccoli, I think it's been kissed by water.
20:20Yeah.
20:21I don't think it's actually been boiled in any way at all.
20:23But fish and chips, wonderful.
20:25Cool.
20:26Thank you, John.
20:27Thanks so much.
20:29All right, that's all right.
20:30I'll tell you that.
20:31I'll tell you that.
20:32I'll tell you that.
20:33I've sung in front of thousands of people with the boys from Blue.
20:39Nothing, and I mean nothing, was as daunting as that.
20:43Yay!
20:45Reality star Uma has pan-fried her ingredient of haggis and topped it with a confit egg yolk,
20:52on a fried potato pancake, and served with confit garlic and roasted tomatoes.
21:03This is intense.
21:07Does it taste terrible?
21:09Love your ambition.
21:11Love the concept.
21:12Tastes delicious.
21:13Yay!
21:14Really?
21:15Oh, my God!
21:17Egg yolk's not quite runny enough.
21:19Cook it a bit slower and less.
21:21Crispy potato underneath, seasoned really, really well,
21:24with that lovely peppery haggis sitting across the whole thing.
21:28And a big, hefty bit of confit garlic, soft and pasty, just setting the whole thing off.
21:34Really impressed for the first round.
21:35Tastes good.
21:36Oh, thank you so much!
21:38Absolutely bang on brief.
21:41Haggis is the star of the show.
21:43You've thought about the pepperiness of the haggis and used it.
21:47There's your meat.
21:48But then you've got your carbohydrate, and you've really done that well,
21:52but then the sweetness of the tomatoes.
21:54It's great.
21:55Thank you so much, guys.
21:57What a good start.
22:00That went as good as I could have imagined it to go.
22:03Yay!
22:04Actually, even better.
22:05So, I'm really excited for the next challenge.
22:10Drag artist Ginger has used her ingredient of peanut butter to make a satay sauce,
22:16served with soy, ginger and garlic marinated chicken skewers,
22:20and a rice noodle salad made with Thai basil and sesame oil.
22:33Ginger, that is a great plate of food.
22:37I love your satay.
22:38I love your satay.
22:40Yes, peanut butter, star of the show, but elevated.
22:44Perfectly marinated, beautifully browned chicken.
22:49And then the noodles are delicate.
22:51Beautiful.
22:53Bingo.
22:54Oh, great.
22:55The chicken, lovely and salty with soy, the marinade on the outside, glossy and crispy as well.
23:00Fabulous.
23:01Satay sauce, great consistency, not claggy in any way.
23:05And the noodle salad in there, sesame oil, and then you put in Thai basil, making it slightly,
23:10and a seed as well.
23:12This is a great start to the competition, Ginger.
23:19I feel great, you know.
23:20I feel really, really good.
23:24That's terrifying.
23:25I did not know what I was doing, but it seems it was fine, so that's a win.
23:34Gaz.
23:40Gaz, what have you cooked for us?
23:42A deconstructed hummus with some grilled vegetables and a yoghurt that I made from the aquafaba,
23:49like a tangy yoghurt.
23:50Never have I had deconstructed hummus.
23:55I've eaten in thousands of restaurants.
23:59So this is a new experience for me.
24:09It's not the prettiest plate, but Gaz, you've got flavour.
24:13You know how to give something a punch, that's for sure.
24:15Good on you.
24:17Great basic skills here.
24:19Rice cooked nicely, dressing made from aquafaba, chickpeas seasoned really well.
24:25I like it, Gaz.
24:26Cheers.
24:28Gaz, this is a strange looking plate of food.
24:31It's all a bit kumbaya.
24:33It's all a bit day three at Glastonbury.
24:36This dish would be fabulous if you'd just had the confidence to make a curried sauce that went with it.
24:43Because this is the basis of a beautiful chickpea curry.
24:50You do feel like you're transported into this alternative realm.
24:54Well done.
24:55And you've got to kind of get your bearings in your feet quick.
25:03That's how I feel in there.
25:08Finally, it's actor Katie.
25:10She was given apple and has made an apple, sultana and brandy crumble, served with vanilla custard.
25:17That is delicious.
25:30Oh, my word, thank you.
25:32It's the beautifully spiced apple.
25:35The standard of the crumble is delicious.
25:37It's buttery and quite squidgy.
25:39But at the top, crumbly.
25:42And that for me is just perfect.
25:44I'm a happy girl.
25:46Apple had to be the star of the show.
25:48And you're showing it off underneath there.
25:50I've got the flavours of sort of apple flapjack and cinnamon.
25:55But lovely and warm and really comforting.
25:58Custard, lovely.
25:59Little flecks of black vanilla going through the whole thing.
26:02Creamy and rich.
26:03I've got no complaints at all.
26:05Great job.
26:06Oh, thank you very much.
26:07Thanks so much, indeed.
26:09Thanks, Katie.
26:10Oh, my word.
26:13I'm just really proud of myself because I turned something into something.
26:19So that's good.
26:23Celebrities, your first challenge is officially over.
26:30It's been a fantastic start.
26:33You're going to have a well-earned break and we'll see you for the next challenge very soon.
26:37Thank you. Off you go.
26:49Impressed?
26:50Absolutely.
26:51We've got some people that can actually cook.
26:54Oh!
26:56Hey!
26:58It went well. It was good.
26:59I feel like I've really gotten away with it.
27:01Ginger just didn't know fear.
27:05Wow, chicken, beautiful, noodle salad, satay sauce.
27:10I'm suitably impressed.
27:12Katie pulled an absolute blinder.
27:14I'm really hoping that that crumble has made her realise she's just as good as the other celebrities.
27:21Uma sees everything as a challenge and a learning experience. It's very interesting.
27:28There's definitely some skill as well.
27:31I think Anthony as a performer is used to just throwing everything at it, getting onto stage and just going with it. He can't do that here.
27:37But he did fill the fish. I mean the good definitely outweighs the bad.
27:41Gaz got chickpeas and I really thought that he might have known to make a sauce or something with it.
27:47Yeah, but he cooked rice really well. He did season those chickpeas really well.
27:52They're five really exciting cooks as far as I'm concerned.
27:56Well at least we didn't kill anyone.
27:58And what an amazing introduction for you.
28:03I'm having the time of my life.
28:05And you've still got your earrings on.
28:07They didn't end up in anybody's noodles.
28:09We can now see they've got some basic skills but now it's time to test their palate.
28:16Now this is a challenge I'm excited about.
28:34Welcome back.
28:36You've all come back. That's a good sign.
28:39No one's run off.
28:42To be a great cook you need an excellent palate.
28:47This next challenge we call the palate test.
28:51I don't know if I've even got a palate.
28:56Where is it? Where do you keep it?
28:59Is it in me handbag?
29:03In front of us on this table there are ingredients cut into cubes.
29:09And your job is to identify each ingredient.
29:14An incorrect answer will mean you are eliminated from the challenge.
29:19And amongst these ingredients there are fruits, vegetables, meat, fish, dairy products.
29:30The celebrity that names the most ingredients will become our winner.
29:36And that winner will get themselves an advantage in the next round.
29:39Ten minutes extra cooking time which could make all the difference to your competition.
29:49I really want that ten minutes because it will help me a lot in the next challenge.
29:53Which is really, really what I need.
29:55I can't eat.
29:56There's more.
29:59We want you to really, really rely on your palate.
30:05So we're going to be doing this challenge.
30:08Blindfolded.
30:10I put the blindfold on and my other senses are already sharpening.
30:19Wow, this is a good blindfold. You really can't see anything at all.
30:23Just hoping it doesn't mess up my hair.
30:27First up, it's ginger.
30:30I think I know what it is, but should I taste it?
30:35Have a bite.
30:36It's not that difficult to work out.
30:38It gives me loads of confidence.
30:40It's a cucumber.
30:41Ginger, you are still in the game.
30:43Yeah.
30:45Uma.
30:48It smells really familiar.
30:50And tastes really familiar.
30:53Tomato.
30:54You're still in the game.
30:55Yay!
31:01This cube, I know exactly what it is.
31:03I tasted it, I smelt it.
31:07Is it orange?
31:08Well done.
31:09Get in, my son.
31:16Cube number one feels really firm.
31:21Oh!
31:23Carrot.
31:24Congratulations, still in the game.
31:30It's bitter.
31:31It's got a kick to it.
31:34Apple.
31:35Granny Smith movie.
31:37It's naming names as well, you know.
31:39It's gay.
31:40You know Gasmundo, ain't you, mate?
31:42Still in the game.
31:44Yay!
31:47Congratulations.
31:48You've all passed the first round.
31:51Now things will start to get a little bit more...
31:54...difficult.
31:56It feels exactly the same as the last one.
32:02As I'm bringing the cube closer and closer to my face,
32:07all I can think about is I really need this extra ten minutes.
32:12I am convinced it's melon.
32:14It's the most melony-tasting melon that I've ever had in my life.
32:18It's melon.
32:19Ginger.
32:20Yeah?
32:22Remove your blindfold.
32:23No.
32:24Oh, no.
32:25Don.
32:26Oh, my God.
32:27It was pineapple.
32:28Yes!
32:29Clearly.
32:31Sorry, you're eliminated.
32:32Out the door.
32:33Yes, please.
32:34OK, bye.
32:35Bye.
32:36I am genuinely furious.
32:38Absolutely furious with myself.
32:40I still am.
32:41And then...
32:43There was four.
32:44It's getting serious, isn't it, guys?
32:46Ha-ha!
32:50OK, Irma.
32:54Cube number two is a bit more difficult.
32:57I know by smelling it that it's a citrus fruit.
33:00So it's between a grapefruit and a clementine.
33:04Is it a clementine?
33:07Oh, Irma.
33:08Wrong!
33:09Please take off your blindfold.
33:10Oh, no.
33:11Scrapefruit, isn't it?
33:12Stop it.
33:13Damn.
33:14I'm so upset because I was so close.
33:23I've popped this cube in my mouth.
33:25It's juicy.
33:26It's firm.
33:27I know exactly what it is.
33:29That's a beetroot.
33:30Great palate.
33:31Oh, get in.
33:32Well done.
33:35Katie.
33:37Go on, Katie.
33:39Cube number two feels very strange.
33:41It's got a hole in the middle.
33:45I know what this is.
33:47I want to say plum, but I'm not 100% sure.
33:53I don't think it is.
33:57Kiwi.
33:58It was a strawberry.
33:59It was a strawberry.
34:00Oh, you're joking.
34:01Oh, my word.
34:03But the good thing is you can take your blindfold off.
34:07I'll never look at a strawberry the same again.
34:10What an idiot.
34:13Lucky, mate.
34:14I am so annoyed at myself because I love strawberries and I couldn't tell the difference because of a blindfold.
34:23Gaz, in front of you there's a tile with a cube on it.
34:25So it's firm, but it's soft.
34:27It feels quite watery.
34:32Could be a grapefruit.
34:34Could be an orange.
34:36I'd say lemon.
34:38Congratulations.
34:39Ooh!
34:43Round three, gentlemen, and you are the last two standing.
34:46So we are going to go to sudden death.
34:50Good luck, brother.
34:51Good luck, brother.
34:53You will both be tasting at the same time.
35:02So it's just me and Gaz now, going head to head, going at it.
35:06Anthony is eating already.
35:09It feels like I'm at Wembley, lining up the penalty, about to take it and I don't want to be the guy that missed it.
35:16This is it.
35:17That is a watermelon.
35:19Oh my God.
35:21And yet you're still eating Gaz.
35:23Yeah, I'm trying to...
35:25Mmm, mmm, mmm, mmm.
35:30It's like, oh yeah, mmm.
35:36It's so sour.
35:38I say lime.
35:39You're both correct.
35:40Wow, well done.
35:42Anthony and I are doing round after round.
35:48It's getting very intense.
35:49I think it's a radish.
35:51I've got blue cheese.
35:53You're both correct.
35:54Well done.
35:56Wow.
36:00My senses are being stretched.
36:04It's ginger.
36:06Gaz is sure his is ginger, and that puts the pressure on me.
36:09It's a meat.
36:10It's a meat.
36:11I'm chewing it, and chewing it, and chewing it, and I just cannot work out for the life of me what it is.
36:17Beef.
36:19Gentlemen, remove your blindfolds.
36:22We've got ourselves a winner.
36:26Anthony?
36:27Yeah?
36:28I'm sorry to say.
36:29That was a Cuba ham.
36:31I feel gutted being picked to the post, but I accept it like a good loser that I am.
36:37It makes winning that ever so sweet in the next task.
36:42Gaz, congratulations.
36:43You get an advantage ten minutes extra in the next challenge.
36:47Appreciate it, thank you.
36:48Gentlemen, take a well and rest.
36:49We'll see you soon.
36:50Thank you very much.
36:52Hello.
36:53Hi.
36:54What happened?
36:55Well done.
36:56That was intense.
36:58It feels good to win that challenge.
37:00I think every single second counts in the MasterChef kitchen, so hopefully I'll make good use of that ten minutes.
37:06Welcome to the Celebrity MasterChef street food market.
37:34Ooh.
37:35Ooh.
37:36Ooh.
37:37Ooh.
37:38You may know that I love comfort food, and street food is the ultimate comfort food.
37:46You've got a brief to cook for us.
37:48Food that you would serve from your own food stall or food truck.
37:52One hour.
37:54Gaz, you've got an extra ten minutes at the end of it should you need it.
37:57Celebrities, let's cook.
38:04Oh, the oil.
38:05Food truck food can be a little bit naughty.
38:09It'd be a bit spicy, maybe a little bit greasy.
38:13The most wonderful part of a host of street trucks is the foods from everywhere.
38:17You walk up and you have the world on your plate.
38:20I feel excited to be cooking my own food for the first time, because I don't think it will be anything that they've tried before.
38:29Uma, what surprises have we got coming from your food truck?
38:33Well, I am making Nigerian street food.
38:36Yay!
38:37Yay!
38:38So, the first one is called Moi Moi, and it's kind of like a savoury pudding.
38:43I also love the name of it.
38:44I think it sounds really cute, like a little character that you would get on children's game.
38:49I'm also making something called beef suya.
38:52It's like fried beef, and it has like a spicy mix on top of it, and then a peanut crumb.
38:58When you're cooking food that's to do with your family and your heritage, is there a lot of pressure?
39:03I know.
39:04I hope my dad's proud.
39:06His name's Bronco.
39:07When I told him that I was making this, he actually laughed.
39:10So...
39:15Suya, a lovely spiced piece of beef.
39:18Flash-fried, so it goes quite dark on the outside, but it's slightly pink on the inside.
39:25I'm so excited about Uma's Moi Moi, because I do like a suet pudding.
39:30Everything is looking good.
39:32A savoury steamed pudding made from black-eyed peas, suet, peppers, and she's got chillies, boiled in a pot and then turned out on the side.
39:43But it's also spicy.
39:45I love spice, but I will admit, sometimes Nigerian food can be a little hot for me.
39:52These weren't my two favourite foods when I visited Nigeria with my dad.
39:56But I wouldn't say that I'm a seasoned Nigerian cook.
40:01So...
40:03This is not something I know, but it's something that I love.
40:0915 minutes gone. 45 minutes left.
40:13I'm alive. Something's happening. Hopefully it's food.
40:16This dish fits the brief because it's exactly what I would want to get from a food truck on day four of Glastonbury when you need to kick up the bum to remind you that you're a human being.
40:28What am I doing? Concentrate, Ginger.
40:31Ginger's street food dish is chicken on waffles.
40:35That is the ultimate after-clubbing comfort food.
40:39Waffles are difficult to get right. They need to be crispy. They also need to be a bit fluffy.
40:43She's putting gherkins into the batter.
40:47I'm worrying now whether the waffle will actually work.
40:50There is a lot going on, but I'm going to get there.
40:53I hope. Well, I will or I won't, won't I?
40:56Chicken, crispy on the outside and lovely moist and hopefully really well-spiced.
41:00Then we've got this buffalo maple dressing across the top.
41:04Maple syrup, slightly smoky, a little bit woody, but too much of it and it becomes almost like you are drinking syrup.
41:10With that, she's also got blue cheese slaw.
41:14Delicious.
41:16Oh, wow. OK.
41:17Ginger, do you have a name for your food truck?
41:19Ginger Johnson Snazzy Dinners.
41:21I've got to get the name up there. That's the draw to begin with.
41:23Got to bring them in and then give them something delicious.
41:25I want to feel like it's 2am.
41:28We've been disco dancing.
41:30We've got soul feet.
41:31Yeah. And we're going to have chips.
41:32We're at the halfway point. 30 minutes left.
41:41You on time?
41:42No.
41:44We are not on time.
41:45OK, but I'll get there. I'll get there.
41:47Calm down, Ginger.
41:48I love Greek food. I love street food. I'm from Coronation Street.
41:58So, my food truck is called Greek Street Food Truck.
42:04I'm just having a little bit of a workout.
42:07OK.
42:12Katie, you had such a strong start.
42:14But you look more nervous now than you did before.
42:17What's happened?
42:18It's because we have to know what we're saying with it.
42:21OK.
42:22We practice this at home, so I just really hope you like it.
42:25Tell us what you're cooking.
42:26So, I am making a chicken garros with a flatbread and halloumi fries.
42:31And a tzatziki dip.
42:33What is it about Greece that you love?
42:34I love the food.
42:35And all this kind of reminds me of my granddad,
42:37because he used to take me to Greece a lot.
42:39He used to love Mediterranean food.
42:41So, it's for him, I think, this dish.
42:49Oh, dear.
42:51Right.
42:52Cut some chicken.
42:55Chicken thigh needs to be cooked all the way through.
42:59If it's done properly, it's the most delicious part of the bed.
43:02I'm probably slightly behind.
43:05I absolutely adore halloumi.
43:07It's the cheese that you can fry.
43:11Never done this before.
43:14This is certainly a first.
43:17Herb it, season it, and hurl it into oil.
43:21Wonderful.
43:23Stretch.
43:24How are you getting on, Kate?
43:28Just about got the time, I think.
43:31Are you getting on?
43:32Oh, all right, babes.
43:35Me and the boys did a lot of festivals last year,
43:37so there was food trucks in and around where we were performing.
43:40You've got your Thai, your Greek, your Chinese,
43:43and you can smell this lovely aroma of food just coming out of you.
43:46It's great, and I love it, and I'm a big fan.
43:49Team, are we good?
43:50Yeah?
43:51Yeah.
43:52It's alive.
43:53I'm not.
43:57Antti, what are you cooking for us?
43:59Pork souvlagi on flatbread, Greek salad on the side,
44:03tzatziki, Bob's your uncle, whatever you're on.
44:07Is this something close to your heart?
44:08Yes, very much so.
44:09I grew up in Cyprus, so I lived there for about three, four years as a kid,
44:13and souvlagi was where you went.
44:15It was like the little shacks used to see the old grannies.
44:18It just brings back memories of home life when I was growing up out there.
44:21It feels to me like you're talking about the happiest times of your life.
44:25Growing up, yeah, defo.
44:26Yeah.
44:27On the beach, walking to school, no hassle, carefree, great.
44:31Your street trip, what's it called?
44:33Costa Lotta.
44:34Grieker.
44:38Anthony has opened up his heart with his food truck, and he's making a souvlagi.
44:44Bits of pork, which are going to be marinated really well with garlic.
44:48He's got rosemary and oregano.
44:50Hopefully, it ain't going to be undercooked.
44:54Needs to be grilled beautifully and cooked all the way through.
44:58I don't want a half-cooked, soggy, flavourless flatbread.
45:02That would be hell.
45:05I'm nervous because it's a dish that I've worked on.
45:07It's just whether the governors have proved it.
45:09Do you know what I mean?
45:11Anthony is clearly a caring, instinctive cook, but has just an air of chaos at all times.
45:19Urgh!
45:21Ten minutes.
45:23Ten minutes to go.
45:26Gaz, you have an extra ten minutes, should you need it.
45:29I'm definitely not cruising it.
45:30I'm definitely not cruising it, and I'm over the moon that I've got the extra ten minutes because I think I'm going to need it.
45:36I'm hoping to show Jon and Grace that I can stick to a plan and not cook off a vibe like I did in the first challenge, and that I can deliver on something that I decide and execute.
45:45Gaz, tell us about your food.
45:50It's a Japanese-inspired rice bowl, like a donburi, with a nod to what I used to love eating as a kid, which was fish and chips.
45:59It's a plant-based tofu fish with a Japanese teriyaki donburi.
46:04What's this food truck of yours look like?
46:05Like the aesthetics of the original Karate Kid dojo. Maybe I've got, like, one of those bandanas on as well, getting my Mr Miyagi on.
46:12Wax on. Wax off.
46:13Exactly.
46:17A donburi bowl, to me, is lovely and refreshing. Sushi rice, vegetables, great.
46:23Not everything is behaving like I thought it would, so I'm having to improvise a little bit.
46:27With that, he's got his own version of plant-based fish, a piece of tofu, which he's then going to batter with a batter flavour with nori seaweed, so it does taste like the sea.
46:38Gaz is taking the tofu, he's battering it.
46:42My batter mixture isn't quite sticking as well as I thought it would.
46:46Then he's breadcrumbing it.
46:49Gaz, one or the other, you're not Marco Pierwhite. This is a difficult thing to do.
46:54I just hope it's not too stodgy.
46:58Five minutes, everybody. Just five minutes. Gaz, you've got 15.
47:03I've got to make the sauce, then plate everything up.
47:09Oh, dear.
47:11Oh, come on.
47:15Pallume.
47:17I think that needs a little bit longer.
47:20Come on, salad on. Go, go, go, go, go.
47:24Guys, you should be plating now. You've got 90 seconds, everybody. Just 90 seconds.
47:30Don't go on the floor. Don't go on the floor.
47:34Come on, come on, come on, come on.
47:36Whoa! Whoa!
47:38Go, quick.
47:39That's it, guys. Time's up. Done. Katie, put it down.
47:51Sorry. Oh, I just made a mess.
47:53Well done.
47:55Gaz, you've got ten minutes. Just ten minutes, yeah?
47:58OK.
48:00The sushi rice is the problem. It didn't cook through as quickly as I thought they would.
48:06It'll have to do.
48:07OK, don't run out of time now. Quick, quick, quick, quick, quick.
48:09Yeah.
48:12You can do it, bro.
48:14Ooh!
48:15Less than two minutes. Happy with the way it's looking?
48:18Nope, but it'll have to do.
48:19You done?
48:20Yep.
48:21Yay!
48:23Woo!
48:24Thank you, guys.
48:26First round's on you, bro.
48:28Oh, no doubt. No doubt. I felt so bad. You guys have, like...
48:31No, you didn't.
48:33Hopefully it tastes all right. We'll find out soon enough.
48:36I've got any eyebrows left.
48:38Ginger, coming up.
48:40Go on, Ginger.
48:42Ginger, coming up.
48:43Go on, Ginger.
48:44Go on, Ginger!
48:50First up is drag artist Ginger,
48:53whose food truck offering is deep-fried chicken thighs
48:56marinated in buffalo sauce and maple syrup,
49:00served on waffles made using pickled gherkins,
49:04and a blue cheese cabbage and apple slaw.
49:11I love the crunch of the chicken, but the chicken is tender.
49:19You haven't held back on that sauce.
49:21It's hot.
49:23My nose is running, and that's what I want from spicy food.
49:28I doubted you could add dill pickles to batter
49:32and for it still to be delicious and fluffy and light.
49:35It works.
49:37I've got sweet maple syrup,
49:38saltiness of blue cheese,
49:41pepperness from the cabbage,
49:42that lovely sharpness from the pickles,
49:44moist chicken.
49:46I think it's delicious.
49:47Good.
49:48Like a lot.
49:50Yay!
49:56I can't believe it.
49:57John said it was delicious.
49:59My job is done. That's it.
50:01Uma.
50:02Inspired by two Nigerian street food dishes,
50:06reality TV star Uma is serving beef suya,
50:10grilled beef marinated in a chili and peanut sauce
50:13topped with a peanut crumb,
50:15and a moi moi savory pudding made with black-eyed peas and beef suet,
50:20with a chili red pepper sauce.
50:21I love the beef. It's still tender, still succulent.
50:34I love the scattering of the seasoned crushed peanut, crunchy, Moorish.
50:40And then this vibrant red pepper sauce sweetness and saltiness.
50:48I could quite easily eat all of this.
50:50Your pudding, this moi moi, does not have a dissimilar flavour to haggis.
50:57Oh, wow!
50:58The spicing in here is almost like flavour of cinnamon going through it.
51:03And the texture is of sausage meat.
51:06I like it a lot.
51:07And I think the Broncos should be really proud of his daughter.
51:11Yay! Thanks, Dad!
51:16I think I definitely did my dad proud.
51:19He would be impressed that he even attempted to make that in the first place.
51:23So, I feel really, really good.
51:26Actor Katie has made a Greek-inspired food truck dish
51:32of chicken gyros served in a pita bread
51:35with a tomato, spring onion and oregano salad,
51:39tzatziki and paprika-spiced halloumi fries.
51:46Mine has escaped.
51:48I'm sorry.
51:50It's got a mind of its own.
51:52But it's all there. It's all there.
51:53Right.
51:55The chicken, it might have got more colour on it, but it's seasoned.
52:05The halloumi, smothered in paprika, delicious.
52:09The tzatziki with a huge punch, the spring onion, beautiful.
52:14Breads, they're cooked all the way through, but they're slightly doughy.
52:18But it's generous and it's indulgent.
52:21I feel slightly relieved.
52:26I thought the comments would have been a bit worse.
52:29Just because it's not up to my standard what I did.
52:33I'm not thrilled, but it could have been worse.
52:37Anthony.
52:39Come on.
52:40Come on.
52:41Come on.
52:42Pop star Anthony's food truck dish is pork souvlaki kebab,
52:46served on flatbread with tzatziki sauce and Greek salad.
52:50I hope it's all right.
52:51I can hear Anthony deflating like a tire.
52:59Yeah.
53:00That'd be 7 power 15 nitrogen.
53:09The pork is just cooked.
53:13The marinade could be seasoned a little bit more.
53:16The flatbread possibly needed a bit longer.
53:19However, I love your creamy tzatziki.
53:23Not a bad plate of food.
53:26Salad's fantastic.
53:28Your pork, you could give it a little bit more welly,
53:31a little bit more heat to get some colour on the outside of it.
53:33This to me feels like you're frightened of actually just giving it real power.
53:42It's a pressure cooker and you're trying to like clean there
53:46and not use that same knife with that and taste there and...
53:50That's good.
53:52Oh, mate.
53:54Everything just goes through your head and you're just like...
53:58Finally, it's Paralympic medallist Gaz who's made a vegan fish donburi.
54:07Nori breaded and battered tofu coated with teriyaki sauce
54:13served on sushi rice with a cucumber and carrot salad.
54:17I really love that sticky teriyaki sauce. That's really good.
54:30The bits of tofu, you've got a batter and you've got bread crumb.
54:34So, although there's a little bit of nori through the batter,
54:37it doesn't quite deliver that fishy flavour you really need.
54:41The big problem here is the rice is not cooked enough.
54:44With a rice bowl, that's always a bit of a problem.
54:47You've tried to do something very complex with the tofu.
54:50It's ended up fried and stodgy and tasting mainly of oil.
54:55However, there was something very authentic about this.
54:58This is street food.
55:00So, you're on brief.
55:02OK.
55:06That was so hard.
55:09I had the extra ten minutes, but I could have used another hour to be honest.
55:13You have cooked your hearts out today, and beyond doubt, we have a far better idea of who you are and your skills.
55:30Right now, nobody's going home.
55:34But the next time we see you, the pressure will truly be on because somebody will be leaving the competition.
55:42Thanks very much indeed.
55:44See you soon.
55:45See you soon.
55:46Bye.
55:47There are a few front runners here.
55:53Ginger, that chicken, crispy batter on the outside, the waffle with gherkins running through it. Clever idea.
56:00Ginger's one to watch.
56:01Uma wanted to show off her heritage, and she surely did. That savoury pudding tasted great.
56:08She brings her confidence. I like her.
56:11Katie's chicken with yogurt, flatbreads weren't quite right. It tasted okay.
56:16I did feel for her.
56:18My head's going to explode, mate. I can't deal with any more pressure.
56:22I think a lot of what Anthony did today was just a little bit subdued.
56:26That pour could have done with a lot more colour on the outside. It's subdued. You're absolutely right.
56:31My bags are packed. I'll see you soon.
56:35Gaz went for something quite difficult. A tofu. He wanted to flavour it like fish.
56:41Things didn't quite go to plan.
56:43I do worry for Gaz.
56:45Right now, they're all safe, but very, very soon, one of them's going to be going home.
56:49I think we'll all be okay. Well, one of us won't, but we'll all be...
56:53We'll be okay. We'll be okay.
56:56Do we have to? I like them all.
56:59That's a competition, Grace.
57:01What have I signed up for?
57:07Next time, the five celebrities are back.
57:11Wow, it's a workout, isn't it?
57:13And the pressure intensifies.
57:16I'm stressed now.
57:18There you go. I'm right in the face.
57:20As they battle for a place in the quarter-final.
57:23I put on about a stone and sharp bread.
57:26Inventive, complex, and ambitious.
57:30It's really addictive.
57:32I've accepted.
57:34I'm sick of her being addicted.
57:38I'm stressed.
57:39I've been addicted.
57:41It's one of you...
57:43We don't get addicted.
57:44Transcription by CastingWords
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