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.
18:40So, anytime you mess up and you can't execute properly, it's a deconstructed version of that thing.
19:01Anthony, you're on.
19:06Good 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 do I do?
19:31I 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 didn't 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.
19:47The fish, you really went for it, tried to fillet it.
19:56You didn't make a perfect job.
19:58It's a little bit overcooked.
20:00However, you've seasoned it beautifully.
20:04I'm finding these tomatoes on the side of the plate.
20:07Just wonderfully hilarious.
20:09Asparagus cooked beautifully, a bit of butter across the top.
20:14Chips soft, slightly crisp on the outside.
20:17The 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.
20:35I'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
20:49and topped it with a confit egg yolk,
20:52on a fried potato pancake,
20:55and served with confit garlic and roasted tomatoes.
20:59This 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.
21:23Seasoned really, really well,
21:25with that lovely peppery haggis city across the whole thing.
21:28And a big, hefty bit of confit garlic, soft and pasty,
21:32just 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
21:46and used it.
21:47There's your meat.
21:48But then you've got your carbohydrate
21:51and you've really done that well,
21:52but then the sweetness of the tomatoes.
21:54It's great.
21:55Thank you so much, guys.
21:56What 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.
22:09Drag artist Ginger has used her ingredient of peanut butter
22:13to make a satay sauce,
22:15served with soy, ginger and garlic marinated chicken skewers,
22:19and a rice noodle salad made with Thai basil and sesame oil.
22:32Ginger, that is a great plate of food.
22:37I love your satay.
22:39I 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.
22:56Lovely and salty with soy, the marinade on the outside.
22:59Glossy and crispy as well.
23:00Fabulous.
23:02Satay sauce.
23:03Great consistency.
23:04Not claggy in any way.
23:05And the noodle salad in there.
23:07Sesame oil.
23:08And 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.
23:26I did not know what I was doing,
23:27but 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
23:46and a yoghurt that I made from the aquafaba,
23:49like a tangy yoghurt.
23:51Never have I had deconstructed hummus.
23:56I've eaten in thousands of restaurants.
23:59So this is a new experience for me.
24:09It's not the prettiest plate,
24:10but Gaz, you've got flavour.
24:13You know how to give something to punch, that's for sure.
24:15Good on you.
24:18Great basic skills here.
24:19Rice cooked nicely.
24:21Dressing made from aquafaba.
24:23Chickpeas seasoned really well.
24:25I like it, Gaz.
24:27Cheers.
24:28Gaz, this is a strange-looking plate of food.
24:30It's all a bit kumbaya.
24:33It's all a bit day three at Glastonbury.
24:37This dish would be fabulous if you'd just had the confidence
24:41to make a curried sauce that went with it.
24:44Because this is the basis of a beautiful chickpea curry.
24:47You do feel like you're transported into this alternative realm.
24:55Well done.
24:59And you've got to kind of get your bearings in your feet quick.
25:02That's how I feel in there.
25:07Oh dear.
25:09Finally, it's actor Katie.
25:11She was given apple and has made an apple, sultana and brandy crumble
25:16served 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.
25:38Buttery and quite squidgy.
25:40But at the top, crumbly.
25:42And that for me is just perfect.
25:44I'm a happy girl.
25:45Apple 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.
25:54But lovely and warm and really comforting.
25:57Custard, lovely.
25:59Little flecks of black vanilla going through the whole thing.
26:02Creamy and rich.
26:04I've got no complaints at all.
26:06Great job.
26:08Thank you very much.
26:10Oh my word.
26:13I'm just really proud of myself.
26:15Because 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.
26:37Off you go.
26:49Impressed?
26:51Absolutely.
26:52We've got some people that can actually cook.
26:54Oh!
26:56Hey!
26:58It went well.
26:59It was good.
27:00I feel like I've really gotten away with it.
27:03Ginger just didn't know fear.
27:06Wow.
27:07Chicken.
27:08Beautiful.
27:09Noodle salad.
27:10Saté sauce.
27:11I'm suitably impressed.
27:13Katie 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.
27:22Uma sees everything as a challenge and a learning experience.
27:26It'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.
27:37He can't do that here.
27:38But he did fill the fish.
27:39I mean, the good definitely outweighs the bad.
27:42Gaz got chickpeas and I really thought that he might have known to make a sauce or something with it.
27:48Yeah, but he cooked rice really well.
27:50He did season those chickpeas really well.
27:53They're five really exciting cooks as far as I'm concerned.
27:57Well, at least we didn't kill anyone.
28:00And what an amazing introduction for you.
28:04I'm having the time of my life.
28:06And you've still got your earrings on.
28:07They didn't end up in anybody's noodles.
28:10We can now see they've got some basic skills, but now it's time to test their palate.
28:15Now this is a challenge I'm excited about.
28:18Welcome back.
28:35You've all come back.
28:37That's a good sign.
28:39No one's run off.
28:40To 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?
28:57Where do you keep it?
28:58Is it in me handbag?
28:59In front of us on this table, there are ingredients cut into cubes.
29:09And your job is to identify each ingredient.
29:12An incorrect answer will mean you are eliminated from the challenge.
29:19And amongst these ingredients, there are fruits, vegetables, meat, fish, dairy products.
29:29The celebrity that names the most ingredients will become our winner.
29:36And that winner will get themselves an advantage in the next round.
29:40Ten minutes extra cooking time, which could make all the difference to your competition.
29:46I really want that ten minutes because it will help me a lot in the next challenge.
29:53Which is really, really what I need.
29:58There's more.
30:00We want you to really, really rely on your palate.
30:05So we're going to be doing this challenge.
30:10Blindfolded.
30:11I put the blindfold on and my other senses are already sharpening.
30:19Wow, this is a good blindfold.
30:21You really can't see anything at all.
30:24Just hoping it doesn't mess up my hair.
30:27First up, it's ginger.
30:32I 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.
30:39It's a cucumber.
30:41Ginger, you are still in the game.
30:43Yeah!
30:45Uma.
30:48It smells really familiar and tastes really familiar.
30:52Tomato.
30:54You're still in the game.
30:55Yay!
31:01This cube, I know exactly what it is.
31:04I tasted it, I smelt it.
31:07Is it orange?
31:08Well done.
31:09Good scene, my son.
31:16Cube number one feels really firm.
31:21Oh!
31:23Carrot.
31:24Congratulations, still in the game.
31:25You've all passed the first round.
31:26Now things will start to get a little bit more difficult.
31:27Still in the game.
31:28Still in the game.
31:29Yay!
31:30Congratulations, you've all passed the first round.
31:31Now things will start to get a little bit more difficult.
31:32It feels exactly the same as the last round.
31:33It feels exactly the same as the last round.
31:34It's got a kick to it.
31:35It's got a kick to it.
31:36It's got a kick to it.
31:37Apple.
31:38It's not happening.
31:39It's not happening too many times.
31:40It's got a kick to it.
31:41On the other side.
31:42I'm looking at what's the last round.
31:43On the other side.
31:44Congratulations, you've all passed the first round.
31:50Now things will start to get a little bit more difficult.
32:00Feels exactly the same as the last one.
32:03As I'm bringing the cube closer and closer to my face,
32:06all I can think about is I really need this extra ten minutes.
32:10I 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?
32:21Remove your blindfold.
32:23Oh, no.
32:24Oh, my God.
32:26It was pineapple.
32:27Yes!
32:28Clearly.
32:30Sorry, you're eliminated.
32:31Out the door?
32:32Yes, please.
32:32OK, bye.
32:33I am genuinely furious.
32:37Absolutely furious with myself.
32:40I still am.
32:41And then there was four.
32:44It's getting serious, isn't it, guys?
32:46Ah!
32:49OK, Emma.
32:53Cube number two is a bit more difficult.
32:56I know by smelling it that it's a citrus fruit.
32:59So it's between a grapefruit and a clementine.
33:03Is it a clementine?
33:04Oh, Emma.
33:07Wrong!
33:08Please take off your blindfold.
33:10It's great fruit, isn't it?
33:11Stop it.
33:13Damn.
33:13I'm so upset because I was so close.
33:17I'll pop this cube in my mouth.
33:25It's juicy, it's firm.
33:26I know exactly what it is.
33:29That's a beetroot.
33:30Great palate.
33:31Oh, get in.
33:32Well done.
33:35Katie.
33:36Go on, Katie.
33:38Cube 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.
33:52I don't think it is.
33:57Kiwi.
33:58It was a strawberry.
33:59Oh, you're joking.
34:02Oh, my word.
34:03But the good thing is you can take your blindfold off.
34:06I'll never look at a strawberry the same again.
34:09What an idiot.
34:12I'm lucky, mate.
34:13I am so annoyed at myself because I love strawberries
34:17and I couldn't tell the difference because of a blindfold.
34:22Gaz, 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.
34:31Could be a grapefruit.
34:34Could be an orange.
34:36I'd say lemon.
34:37Congratulations.
34:38Round three, gentlemen, and you are the last two standing.
34:47So we are going to go to sudden death.
34:50Good luck, brother.
34:51Good luck, brother.
34:52You will both be tasting at the same time.
34:55So it's just me and Gaz now, going head-to-head, going at it.
35:06Anthony is eating already.
35:08It feels like I'm at Wembley, lining up the penalty, about to take it, and I don't want to be the guy that misses it.
35:16That is a watermelon.
35:17That is a watermelon.
35:18Oh, my God.
35:20And yet you're still eating, Gaz.
35:22Yeah, I'm trying to...
35:24It's so sour.
35:37I say lime.
35:38You're both correct.
35:39Wow, well done.
35:45Anthony and I are doing round after round.
35:47It's getting very intense.
35:48I think it's a radish.
35:51I've got blue cheese.
35:53You're both correct.
35:53Well done.
35:55Wow.
35:56My senses are being stretched.
36:04It's ginger.
36:05Gaz is sure his is ginger, and that puts the pressure on me.
36:09It's a meat.
36:10I'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.
36:23Anthony?
36:26Yeah?
36:27Sorry to say, that was a Cuba ham.
36:31I feel gutted being picked to the post, but I accept it like a good loser that I am.
36:36It makes winning that ever so sweet in the next task.
36:41Gaz, congratulations.
36:43You get an advantage 10 minutes extra in the next challenge.
36:46Appreciate it.
36:47Gentlemen, take a well-known rest.
36:48We'll see you soon.
36:49Thank you very much.
36:51Hello.
36:52Hi.
36:53What happened?
36:54Well done.
36:54Mate, that 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 10 minutes.
37:06Welcome to the Celebrity MasterChef street food market.
37:34You may know that I love comfort food, and street food is the ultimate comfort food.
37:45You've got a brief to cook for us.
37:47Food that you would serve from your own food stall or food truck.
37:52One hour.
37:53Gaz, you've got an extra 10 minutes at the end of it, should you need it.
37:57Celebrities, let's cook.
37:59Oh, the oil.
38:00Food truck food can be a little bit naughty.
38:09It'd be a bit spicy, maybe a little bit greasy.
38:11The 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.
38:19I 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!
38:36Yay!
38:37So, 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.
38:51It'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.
39:05His name's Bronco.
39:07When I told him that I was making this, he actually laughed, so...
39:11So...
39:12Suya, a lovely spiced piece of beef, flash-fried, so it goes quite dark on the outside, but it's slightly pink on the inside.
39:24I'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.
39:35It's 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.
39:44I love spice, but I will admit, sometimes Nigerian food can be a little hot for me.
39:51These weren't my two favourite foods when I visited Nigeria with my dad, but I wouldn't say that I'm a seasoned Nigerian cook, so I think this is not something I know, but it's something that I love.
40:0515 minutes gone, 45 minutes left.
40:12I'm alive, something's happening.
40:14Hopefully it's food.
40:15This dish fits the brie 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.
40:27What am I doing?
40:28What am I doing?
40:29Concentrate, Ginger.
40:30Ginger's street food dish is chicken on waffles.
40:34That is the ultimate after-clubbing comfort food.
40:39Waffles are difficult to get right.
40:41They need to be crispy.
40:42They also need to be a bit fluffy.
40:44She'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, I hope.
40:53Well, I will or I won't, won't I?
40:55Chicken, crispy on the outside and lovely moist and hopefully really well-spiced.
41:00Then we've got this buffalo maple dressing across the top.
41:03Maple syrup, slightly smoky, a little bit woody, but too much of it,
41:08and it becomes almost like you are drinking syrup.
41:11With that, she's also got blue cheese slaw.
41:14Delicious.
41:15Oh, wow.
41:16OK.
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.
41:22That'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.
41:27We've been disco dancing.
41:29Yeah.
41:30We've got soul feet.
41:31Yeah.
41:32And we're going to have chicken.
41:33We're at the halfway point.
41:3730 minutes left.
41:38You on time?
41:39No.
41:40We are not on time.
41:41OK, but I'll get there.
41:42I'll get there.
41:43Calm down, Ginger.
41:44I love Greek food.
41:45I love street food.
41:46I'm from Coronation Street.
41:47So my food truck is called Greek Street Food Truck.
41:51Just having a little bit of a workout.
41:52Katie, you had such a strong start.
41:53But you look more nervous now than you did before.
41:54What's happened?
41:55It's because we have to know what we're saying with it.
41:56OK.
41:57We practice this at home.
41:58So I just really hope you like it.
41:59Tell us what you're cooking.
42:00Tell us what you're cooking.
42:01So I am making a chicken gyros with a flatbread and halloumi fries.
42:04And a tzatziki dip.
42:05What is it about Greece that you love?
42:06Oh, I'm just having a little bit of a workout.
42:11Katie, you had such a strong start.
42:13But 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.
42:23So I just really hope you like it.
42:24Tell us what you're cooking.
42:25So I am making a chicken gyros with a flatbread and halloumi fries.
42:30And a tzatziki dip.
42:32What 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.
42:50Right.
42:51Cut 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 bread.
43:02I'm probably slightly behind.
43:05I absolutely adore halloumi.
43:07It's the cheese that you can fry.
43:10Oh!
43:11Never done this before.
43:14This is certainly a first.
43:16Herb it, season it, and hurl it into oil.
43:21Wonderful.
43:22Stretch.
43:26How you getting on, Kate?
43:28Just about got the time, I think.
43:30How are you getting on?
43:31Oh, 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.
43:48Team, are we good?
43:49Yeah?
43:50Yeah.
43:51It's alive.
43:52I'm not.
43:57Antti, what are you cooking for us?
43:58Pork souvlagi on flatbread, Greek salad on the side,
44:02tzatziki, Bob's your uncle, whatever you're on.
44:06Is 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,
44:12and souvlagi was where you went.
44:15It was like the little shacks used to see the old grannies.
44:17It 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.
44:24Growing up, yeah, defo.
44:25Yeah.
44:26On the beach, walking to school, no hassle, carefree.
44:30Great.
44:31Your street trip, what's it called?
44:32Yeah.
44:33Costa Lotta.
44:34Grieker.
44:41Anthony has opened up his heart with his food truck, and he's making a souvlagi.
44:45Bits 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.
44:53Needs to be grilled beautifully and cooked all the way through.
44:57I don't want a half-cooked, soggy, flavourless flatbread.
45:02That would be hell.
45:04I'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?
45:10Anthony is clearly a caring, instinctive cook,
45:14but has just an air of chaos at all times.
45:20Ten minutes.
45:22Ten minutes to go.
45:26Gaz, you have an extra ten minutes, should you need it.
45:30I'm definitely not cruising it, and I'm over the moon that I've got the extra ten minutes,
45:34because I think I'm going to need it.
45:35I'm hoping to show John and Grace that I can stick to a plan and not cook off a vibe like I did in the first challenge,
45:42and 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.
46:03What's this food truck of yours look like?
46:05Like the aesthetics of the original Karate Kid dojo.
46:08Maybe I've got, like, one of those bandanas on as well, getting my Mr Miyagi on.
46:11Wax on. Wax off.
46:13Exactly.
46:17A Donburi bowl, to me, is lovely and refreshing.
46:20Sushi rice, vegetables, great.
46:22Not everything is behaving like I thought it would, so I'm having to improvise a little bit.
46:28With that, he's got his own version of plant-based fish, a piece of tofu,
46:32which he's then getting a batter with a batter flavoured 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.
46:47Then he's breadcrumbing it.
46:49Gaz, one or the other, you're not Marco Pierwhite.
46:53This is a difficult thing to do.
46:56I just hope it's not too stodgy.
46:59Five minutes, everybody, just five minutes. Gaz, you've got 15.
47:06I've got to make the sauce, then plate everything up.
47:09Oh, dear.
47:12Oh, come on.
47:16Pallume.
47:17I think that needs a little bit longer.
47:21Come on, salad on. Go, go, go, go, go.
47:24Guys, you should be plating now.
47:26You've got 90 seconds, everybody, just 90 seconds.
47:30Don't go on the floor, don't go on the floor.
47:33Come on, come on, come on, come on.
47:35Whoa, whoa, whoa, whoa.
47:37That's the chicken.
47:38Go, quick.
47:46That's it, guys. Time's up.
47:48Done. Katie, put it down.
47:50Sorry.
47:51Oh, I just made a mess.
47:52Well done.
47:54Woo!
47:55Gaz, you've got 10 minutes. Just 10 minutes, yeah?
47:57OK.
47:58The sushi rice is the problem.
47:59It didn't cook through as quickly as I thought they would.
48:02It'll have to do.
48:03OK, don't run out of time now.
48:04Quick, quick, quick, quick, quick.
48:05Yeah.
48:07You can do it, bro.
48:08Ooh.
48:09Less than two minutes.
48:10Happy with the way it's looking?
48:11Nope, but it's a lot to do.
48:13You done?
48:14Yep.
48:16Woo!
48:17Thank you, guys.
48:19First round's on you, bro.
48:20No doubt, no doubt.
48:21I felt so bad.
48:22You guys have, like...
48:23No, you didn't.
48:24Oh.
48:25Hopefully it tastes all right.
48:26But it's all right.
48:27It's all right.
48:28It's all right.
48:29It's all right.
48:30It's all right.
48:31It's all right.
48:32It's all right.
48:33It's all right.
48:34It's all right.
48:35It's all right.
48:36Hopefully it tastes all right.
48:38We'll find out soon enough.
48:39Have I got any eyebrows left?
48:42Ginger, coming up.
48:43Go on, Ginger.
48:44Go on, Ginger.
48:45Go on, Ginger.
48:49Hello.
48:50First up is drag artist Ginger,
48:52whose food truck offering is deep-fried chicken thighs
48:56marinated in buffalo sauce and maple syrup,
48:59served on waffles made using pickled gherkins,
49:03and a blue cheese cabbage and apple slaw.
49:15I love the crunch of the chicken, but the chicken is tender.
49:19You haven't held back on that sauce.
49:21It's hot.
49:22My nose is running and that's what I want from spicy food.
49:27I doubted you could add dill pickles to batter
49:31and for it still to be delicious and fluffy and light.
49:34It works.
49:36I've got sweet maple syrup, saltiness of blue cheese,
49:39pepperiness from the cabbage,
49:41that lovely sharpness from the pickles, moist chicken.
49:44I think it's delicious.
49:46Good.
49:47Like a lot.
49:48Yay!
49:49Yay!
49:50Yay!
49:55I can't believe it.
49:56John said it was delicious.
49:58My job is done.
49:59That's it.
50:00Uma.
50:01Inspired by two Nigerian street food dishes,
50:05reality TV star Uma is serving beef suya,
50:09grilled beef marinated in a chili and peanut sauce
50:12topped with a peanut crumb,
50:14and a moi-moi savoury pudding
50:16made with black-eyed peas and beef suet
50:19with a chili red pepper sauce.
50:22I love the beef.
50:32It's still tender.
50:33It's still succulent.
50:34I love the scattering of the seasoned crushed peanut,
50:39crunchy, moorish.
50:41And then this vibrant red pepper sauce sweetness
50:46and saltiness.
50:48I could quite easily eat all of this.
50:50Your pudding, this moi-moi,
50:53does not have a dissimilar flavour to haggis.
50:57Oh, wow!
50:59The spicing in here is almost like flavour of cinnamon
51:02going 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!
51:12Thanks, Dad!
51:16I think I definitely did my dad proud.
51:19He would be impressed that he even attempted to make that
51:22in the first place.
51:23So, I feel really, really good.
51:28Actor Katie has made a Greek-inspired food truck dish
51:31of chicken gyros served in a pita bread
51:35with a tomato, spring onion and oregano salad,
51:38tzatziki and paprika-spiced halloumi fries.
51:45Mine has escaped.
51:47I'm sorry.
51:49It's got a mind of its own.
51:51But it's all there.
51:52It's all there.
51:53Right.
51:54The chicken, it might have got more colour on it, but it's seasoned.
52:04The halloumi, smothered in paprika.
52:07Delicious.
52:08The tzatziki with a huge punch.
52:10The spring onion.
52:11Beautiful.
52:13Breads, they're cooked all the way through, but they're slightly doughy.
52:18But it's generous and it's indulgent.
52:24I 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.
52:32Ugh.
52:33I'm not thrilled, but it could have been worse.
52:37Anthony.
52:39Come on.
52:40Come on.
52:41Pop star Anthony's food truck dish is pork souvlaki kebab,
52:46served on flatbread with tzatziki sauce and Greek salad.
52:51I hope it's alright.
52:56I can hear Anthony deflating like a tyre.
52:59Yeah.
53:04That'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.
53:27Your pork, you could give it a little bit more welly,
53:30a little bit more heat to get some colour on the outside of it.
53:34This 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 and not use that same knife with that and taste there.
53:48That's good.
53:51Oh, mate.
53:55Everything just goes through your head and you're just like...
53:57Finally, it's Paralympic medalist Gaz who's made a vegan fish donburi.
54:06Nori breaded and battered tofu coated with teriyaki sauce served 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.
54:40The 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.
55:08I had the extra ten minutes, but I could have used another hour, to be honest.
55:19You have cooked your hearts out today.
55:23And beyond doubt, we have a far better idea of who you are and your skills.
55:31Right now, nobody's going home.
55:33But the next time we see you, the pressure will truly be on because somebody will be leaving the competition.
55:43Thanks very much indeed.
55:44See you soon.
55:45See you soon. Bye.
55:47Bye.
55:51There are a few front runners here.
55:54Ginger, that chicken, crispy batter on the outside.
55:56The waffle with gherkins running through it.
55:59Clever idea.
56:01Ginger's one to watch.
56:03Uma wanted to show off her heritage and she surely did.
56:06That savoury pudding tasted great.
56:09She brings her confidence. I like her.
56:11Katie's chicken with yogurt, flatbreads weren't quite right.
56:15It tasted OK.
56:16I did feel for her.
56:18My head's going to explode, mate.
56:20I can't deal with any more pressure.
56:22I think a lot of what Anthony did today was just a little bit subdued.
56:27That pour could have done with a lot more colour on the outside.
56:30It's subdued. You're absolutely right.
56:32My bags are packed. I'll see you soon.
56:33Yeah.
56:36Gaz went for something quite difficult.
56:38A tofu, we 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 OK.
56:51Well, one of us won't, but we'll all be...
56:54We'll be OK. We'll be OK.
56:57Do we have to? I like them all.
56:59That's a competition, Grace.
57:00What 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.
57:15I'm stressed now.
57:17There you go. I'm right in the face.
57:19As they battle for a place in the quarter-final.
57:23I've put on about a storm in the sharp red.
57:26Inventive, complex and ambitious.
57:30It's really addictive.
57:31It's really addictive.
57:32Yeah.
57:34It's really Ap Harper.
57:37Your Например Leuzico kanji.
57:38Our Fort果 of Duty has the most aggressive situation.
57:39You don't forget her.
57:41You've been such an rugged place.
57:45What a really good word has been to you.
57:47The best hit and the rendering of this story is like a yellow blanket is born weak.
57:51At that time, who's going to do it back?
57:54And you can find your sound специалист.
57:56Transcription by CastingWords
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