Celebrity Masterchef - Season 20 Episode 06
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00:00İzlediğiniz için teşekkür ederim.
00:30Tonight, they face two tough challenges to test them further.
00:34I still have no idea what I'm doing.
00:36First, they must show they can work in teams.
00:39No, I'm out of control, I'm out of control.
00:42Before cooking off to secure their place.
00:45I want to go all the way. Now I've got this far, I'm ready to crank it up a notch or two.
00:51I don't want to go home.
00:52I keep coming up with ideas with plates of food and recipes, and I want to get the chance to cook more.
00:58Four great celebrity cooks, and they're going to have to keep on performing and getting better.
01:04Grace, hold on tight. We're in for a ride.
01:08It's going to be gorgeous, delicious chaos.
01:10Welcome back to the MasterChef Kitchen.
01:33You are Celebrity MasterChef Quarter Finalist.
01:35That's quite fantastic.
01:37You now know what this competition is all about.
01:39So from here on in, you just have to keep on performing.
01:43This next task is called the Pairs Challenge.
01:49We've seen you work as individuals, but this task is about teamwork and communication.
01:58Jamie and Chris, you are the blue team.
02:00Hello, Jamie. Hello, Chris.
02:02Michelle and Dawn, you are the red team.
02:05We are last-minute we buddies, aren't we?
02:07Yeah. Spend a lot of time together.
02:11Each team has a recipe for a completely different dessert.
02:20And what we want from each team is two identical portions of that dessert.
02:26The twist is, only one member of the team has a recipe.
02:33Great.
02:35Which means communication is all-important.
02:39Would you please reveal your ingredients?
02:44Oh, yeah, nice.
02:49Come on, Dawn, we got this.
02:50What could possibly go wrong?
02:51One hour, two dishes that look and taste exactly the same.
02:58Let's cook.
02:59Talk to me.
03:01Each team leader has been given basic instructions for a different dish
03:06with separate trays of ingredients for every element.
03:10I'm a very slow reader.
03:12This is probably the worst task for me.
03:16OK, Dawn, we're going to roll out the pastry.
03:18That's the first thing.
03:20How thin?
03:20The picture shows are quite thin.
03:24Quite thin.
03:25Half a centimetre.
03:26Pastry is science.
03:28Baking sheet.
03:29What's a baking sheet?
03:31It all has to be done very delicately, with a real eye.
03:35One wrong measurement, and the whole thing can go completely wrong.
03:41Apologise to Chris in advance.
03:44Jay, just imagine I'm really thick.
03:46Soap star Jamie is leader of the blue team.
03:53Cut the puff pastry...
03:55Yeah.
03:56..into ten centimetre, five centimetre rectangles.
04:00He and reality star Chris need to produce two identical portions of a raspberry mill feuille.
04:07Delicate layers of thin puff pastry filled with creme patissiere and raspberries,
04:12served with white chocolate shards.
04:14Five or ten centimetres.
04:16Five centimetres that way, ten centimetres that way.
04:18These rectangles need to match,
04:22because they're going to be this beautiful stack of custard and pastry.
04:27It has to be precise.
04:29Oh, this is nice.
04:30This is good.
04:31It's going well.
04:32It's going lovely.
04:33I love the way you did that with that ruler.
04:34Thank you.
04:36Superb rectangles, aren't they?
04:37When these are done, I'm gathering.
04:42What are you gathering, Jamie?
04:47What's it taking so long for?
04:50Oh, I must do.
04:52Jamie's like a deer in the headlights.
04:53He's flummoxed by what to do.
04:56He starts a sentence and then stops halfway through.
04:59And right now, Chris is getting a little bit fed up.
05:02I'm on the clock here.
05:03Jay, what's the next one, mate?
05:06So I can get cracking with this.
05:08Pick all up with a fork and chill.
05:11Yeah, I've pricked them all.
05:12Chris, he's just going by gut instinct now,
05:15because Jamie can't deliver the instructions.
05:18Place another slip mat of baking paper.
05:21Yeah, no, it's like that, Jay.
05:24Bang the other thing on top, keep it flat.
05:26Then she won't rise.
05:28Right, OK.
05:29Just a summon I saw on the old social media one day.
05:32You've had ten minutes already.
05:34Ten minutes gone, you've got 50 minutes left.
05:37So half it, roll it out.
05:39As the leader of the Red Team,
05:40it's up to pop star Michelle
05:42to guide broadcaster and author Dawn
05:44through their recipe for individual Bakewell tarts with custard.
05:48Have we got any flour?
05:53Yeah, yeah.
05:54Yeah, use a bit of flour.
05:56I love a Bakewell tart.
05:59Slick of raspberry jam.
06:01Frangipan.
06:02Almonds across the top.
06:03When you cut it down the middle,
06:05it should be just a real visual feast.
06:07They've got to get their pastry thin enough
06:09that they can then line the tart case,
06:11but not too thin.
06:13They're going to put holes in it.
06:14This is not my comfort zone.
06:16Keeps sticking.
06:17Michelle's got a photo
06:18which shows the tart having really thin pastry
06:20around the outside.
06:22The pastry presently doesn't look very thin at all.
06:25I just had to start again, rolling it quickly.
06:31I don't bake or do anything, like, dessert-y
06:34because I think you have to be really precise.
06:37I'm really glad Michelle's on my team.
06:39OK, should we line the tin?
06:41All right, great.
06:43She's loud as well, which is really helpful.
06:46Where's the knives?
06:49I'm excited to see Michelle in charge of the recipe.
06:52She's been a pop star for 25 years.
06:54She's done choreography.
06:55She knows how to direct a troupe.
06:58It says blind bake for ten minutes.
07:00Blind bake, ten minutes.
07:01Let's set a timer.
07:04OK, they're in.
07:04While their pastry layers chill,
07:09the blue team are underway
07:10with the creme patissier filling for the Mille Feuille.
07:14OK, so this is really thick custard, Chris.
07:18Whisk, egg yolks, sugar, flour.
07:22When I was a little girl in Carlisle,
07:24they sold Mille Feuille
07:25at the local bakery at Creme Patissier.
07:29It's a taste I'd never had before.
07:31But to make it is a real art.
07:34Going to have to blend that now, Chris.
07:37I've now mixed it all in.
07:38It's got a real nice custardy paste.
07:42Hand whisk it, mate.
07:43Come on, hand whisk it.
07:44You're a strong man.
07:47Jamie is panicking,
07:48but Chris is staying really calm.
07:50But Chris is also being really enthusiastic
07:52and trying a way to almost nurture Jamie.
07:55It's a lovely texture, Jamie.
07:56If you give it a nice, strong whisk.
07:58How are you finding this, Jamie?
07:59Oh, mate, I'm fucking in.
08:00I'm not very good at giving instructions.
08:03What's next, bud?
08:05Place in the sauce,
08:06and the sauce of the oats.
08:08I don't like being left in the lurch.
08:10Right now, I feel like I'm being left.
08:12Gradually whisk the hot milk mixture
08:15into the egg mixture.
08:21You've got to stir this, Chris,
08:23until thickened for five to seven minutes.
08:26Do not let it boil.
08:27It's got to be thick enough that you can pipe it.
08:31Come on, Chris, we got this, brother.
08:33I'm not sure we have got it.
08:33We got this, bro.
08:34I'm not sure we have got it,
08:35but he keeps the encouragement.
08:37I love the encouragement.
08:39You are halfway.
08:40That is half an hour gone.
08:42OK, right, now.
08:44With their tart cases blind baking,
08:47Michelle is trying to communicate to Dawn
08:49the ingredients and measurements
08:50for their first layer of their Bakewell tarts,
08:53the raspberry jam.
08:55Combine the raspberry, sugar and lemons.
08:57How much lemon juice, Michelle?
09:0015 mils.
09:0215 mils.
09:05Too much lemon juice.
09:06It's going to be really sour and make it watery.
09:08It's basically a squeeze.
09:10All right.
09:10They have to bring them up to the boil.
09:12It's not cooked long enough.
09:13We've got raspberry cordial.
09:16This task lives and breathes
09:18on working in an identical manner,
09:20but Dawn's jam is in a saucepan.
09:23Michelle's is in a frying pan.
09:25These are the things they should be talking about.
09:27Fry pan, large surface area,
09:30a quicker reduction,
09:32which means Michelle's jam
09:33is going to be ready a lot faster
09:35than Dawn's jam.
09:37Right, I've done a gentle boil.
09:39Mine is not quite at a boil yet.
09:41What's it like giving all the instructions?
09:43It's actually not too bad.
09:44It's just hard to hear over Jamie's loud mouth.
09:47Sorry, Michelle.
09:48Working over here.
09:50She has no right to speak to my sous chef like that.
09:54Ooh!
09:55The cacophony seems to be rising,
09:59the volume's rising,
10:00there seems to be a lot more shouting going on.
10:02There's a lot of frustration right now
10:03in the master chef kitchen.
10:05I've still no idea what I'm doing.
10:07With the clock ticking,
10:09the blue team need to speed up.
10:11They're still working on the creme pat filling,
10:13which will need time to cool and set.
10:17Does it do this?
10:20Needs to be a little bit thicker than that,
10:22you know, Chris, I think.
10:22No, trust me, mine is plenty thick.
10:26There's still a lot of work to be done.
10:28Blue team have got to make sure
10:29that creme patissier is really cold.
10:32Puff pastry still needs to be cooked.
10:34But they're going to have to cool it
10:35before they start to assemble those milfoys.
10:38You're a few minutes behind me, son.
10:42But Jamie's got to take control of that team.
10:46Chris, we need to get the pastry in in a minute, mate.
10:50I want to start at the same time as you, Boyd.
10:53Otherwise, we're working on two different timescales.
10:57Chris, that's got to go in for 15 to 20 minutes.
11:00If they have hot pastry
11:02and they put their creme pat on top of the pastry,
11:05it's all going to melt.
11:08Pastry out.
11:10Also up against it is the red team,
11:12who are still trying to make identical jams.
11:16Right, we need to cool the jam down.
11:19No, my jam's not thick enough.
11:20But they also need to crack on
11:23with their next challenging element.
11:25Let's start on the frangipan.
11:28100 grams of butter,
11:30beet butter and sugar together.
11:33Michelle is really barking those orders out.
11:36One teaspoon of almond extract.
11:39Where's the teaspoon?
11:40It's like she's choreographing
11:42a number to perform in Wembley.
11:45I'm seeing quite a bossy side of you.
11:47OK, so we have ingredients.
11:49Not even listening.
11:50I'll just go then.
11:53Oh, you can stay with me any time.
11:56Michelle, mine's not blending.
11:58No, mine neither.
12:00Faster, do it faster.
12:03Oh, no, wow, I'm out of control.
12:05I'm out of control.
12:07That frangipan,
12:08lots of almond paste and butter and sugar,
12:11and it's got to be quite squidgy and soft.
12:14It can be too hard or it can be too wet.
12:16They have to judge the cooking time absolutely perfectly.
12:19So what goes in the frangipan next?
12:23One egg.
12:23Go in.
12:24Don't crack.
12:26It's too lumpy.
12:28It looks like it's curdling.
12:29It's like scrambled egg.
12:31Now they're in what I would call a frangipanic.
12:33They think that that frangipan is split.
12:35It hasn't.
12:35Let's try with a hand whisk.
12:38All they're going to do now is put the ground almonds
12:39and the flour in there and beat it together.
12:41They need to trust that recipe.
12:43You know, when I think about frangipan,
12:45it's got a rough texture to it, hasn't it?
12:46So maybe that's how it's supposed to look.
12:49Dawn's actually a strong cook,
12:50but she's the most stressed I've ever seen her.
12:53Did you say the jam has to cool?
12:56Yeah, that needs to cool down.
12:59All right, we're putting that in the freezer?
13:02Yeah.
13:03Mine is in a really small bowl.
13:05That's 20 minutes.
13:0720 minutes left.
13:09Across the kitchen, the blue team is catching up.
13:13The pastry for the meal feu is in the oven
13:15and they can now start on their last element,
13:18a white chocolate shard garnish.
13:22Break up the white chocolate
13:23and melt under a bowl under simmering water.
13:27Yeah, basically, I know how to do that.
13:30Never done this ever in my life.
13:33Jamie is still rushing around in a little bit of a panic.
13:37How we're doing for timing, I have no idea.
13:40If he's not calm, the whole thing could just fall apart.
13:43Sprinkle with freeze-dried raspberry pieces.
13:46Jamie, does this want to set in the fridge or not?
13:49Well, I would imagine...
13:50It doesn't say to set it in the fridge.
13:51Does it need to be hard?
13:53It's...
13:54If it needs to be hard, it needs to go in the fridge.
13:56And leave... It says, and leave to set.
13:59Yeah, mate.
14:00I think if we want to accelerate, put it in the fridge.
14:02Right, OK.
14:06We're getting there, mate. We're getting there.
14:08I worry about you.
14:08Days like this, I do worry about you.
14:10Why are you standing around?
14:12And fill your piping bag.
14:14Don't stand around.
14:18Jamie, do it like this.
14:21All right.
14:23With time running out,
14:25Michelle and Dawn are only just starting
14:27to assemble their tarts for baking.
14:30One tablespoon of jam in the bottom of the tart.
14:36It's very unimpressive.
14:38I wish the jam was thicker.
14:41Sprinkle with flakes, almonds.
14:43Sprinkle what?
14:43The jam with flakes, almonds?
14:45Yep.
14:47And then it says bake for 15 to 20 minutes.
14:50Oh, my God.
14:52We are not on time.
14:53I feel like we are cutting it fine.
14:56The clock is ticking, and it's chaos.
14:59Custard.
15:01Um, let's start on the custard.
15:03Milk.
15:05I have never made custard before.
15:08500 grams of custard sugar.
15:11Are you sure it's 500 grams of sugar?
15:1450.
15:14Oh, great.
15:15Well, what a situation I have now.
15:20Dawn has got 10 times the amount of sugar in her custard.
15:24This is an absolute disaster.
15:25How are you getting on?
15:26Um, not great.
15:27I'm just trying to remove all the sugar from the eggs.
15:31There's just a sense of panic.
15:33Michelle hasn't quite understood all the steps.
15:35Is the frangipan underneath there, the almond-y paste?
15:40Oh, my God.
15:40We forgot the frangipan.
15:42Oh, my God.
15:43So the frangipan goes on it.
15:44Of course we have.
15:44It's sat there.
15:45So we get it out and put the frangipan.
15:46OK, get it out.
15:47Right.
15:48Take off the almonds.
15:51Without the frangipan, it's just a raspberry tart.
15:55I did think it was odd that we were doing a layer of almonds.
16:00And then the almonds go on.
16:02Go.
16:03In the oven.
16:05There's a lot of jam in the bottom.
16:07It's more of a, like, syrup, but it's there.
16:11Celebrities?
16:11Yep.
16:12Ten minutes.
16:13OK.
16:13Ten minutes before the pastry shop opens.
16:16For the custards.
16:17Gradually pour the hot milk into the egg mixture,
16:20whisking consistently.
16:22Ten minutes to go.
16:24The frangipan has now gone in late.
16:27It doesn't need to cook all the way through and be stiff,
16:29but it does need to have some kind of hold.
16:35God, that's hot.
16:38We need to put it on a plate.
16:39Go for this one here, catch.
16:42Got to cool, though.
16:44Otherwise, it's going to melt the custard.
16:46Less than ten minutes to go.
16:47They're all over the place.
16:49I think the chocolate's...
16:50Yeah, get it out.
16:51...one now, mate.
16:52Get it out, then.
16:53Let's break this up.
16:54We could be messy, this.
16:55It's part of the design.
16:56And is the custard just going in the jug?
17:00Get the little parts.
17:02I think my custard could be a little bit thicker.
17:05Just going to put that on until the very last minute.
17:08Final five minutes, boys.
17:10Start building.
17:12Hype a dollop of creme patisserie and raspberries,
17:16alternatively, along a sheet of pastry.
17:22We're going to have to make these dollops quite big, eh?
17:24Jamie, just stay calm.
17:30I am worried about getting these tarts out.
17:35Oh, God, we've got to get them out.
17:36Right, let's get them out.
17:36Yeah, exactly.
17:37Yeah, yeah, yeah.
17:43How do we take out the tart?
17:46I don't know.
17:47I'm currently just staring at it.
17:51You've got about two and a half minutes.
17:53Really? OK.
17:54We need to start getting the next layer on.
18:01Oh, come on.
18:02Don't be difficult.
18:04We've been through a lot together.
18:05You just have to get out.
18:07Don't gently push away the outside.
18:10Oh.
18:11That is not an attractive baked well tart.
18:16What's your plan with the raspberries?
18:18Can you explain to me what I'm trying to make it look like?
18:20Look at your picture.
18:21Mate, I haven't got...
18:22Look at your picture.
18:23Oh, sorry.
18:25Dollop of custard, a raspberry.
18:28Dollop of custard, a raspberry.
18:29And it's a two-storey building.
18:33Do we put anything on top of the last layer to make it all...
18:37Yeah, icing sugar.
18:3860 seconds left.
18:40Finishing touches.
18:44I don't think it's perfect, but God loves a tryer.
18:52Lots of icing sugar to hide my terrible work.
18:57The chocolate, just crumble it all on the top, Chris.
19:00Yeah, that's what I've done.
19:04Chris, put some raspberries.
19:06I have on the side.
19:07I've already done it, Chief.
19:08Right, where have you put them?
19:09These are all the same as decoration.
19:12That's not bad at all.
19:15Celebrities, time is up.
19:16Step away from your plates, please.
19:20I think the communication has done really well.
19:22Overall, I'm really happy.
19:25Ah.
19:26Mmm.
19:27I'd definitely eat it.
19:29Blue team, show us what you've got.
19:32Chris, don't drop it.
19:36The moment of truth, gentlemen.
19:40Here we go, look.
19:46I can't believe we've done it completely differently.
19:50You were bored with Jamie's instruction,
19:53and you wanted us motor on.
19:55There is a bit of a difference,
19:57but we do have thin layers of pastry from both of you.
20:00Raspberries.
20:00We do have creme patisserie.
20:02Shall we start with you, Jamie?
20:06The chocolate.
20:07It looks like you've ram-raided a sweet shop.
20:09Yeah, well, I like chocolate.
20:13Ooh, look at that.
20:16That's impressive.
20:17Look at that.
20:19Wow.
20:20Really lovely, thin, buttery pastry, cooked beautifully.
20:30Nice, sharp, sweet raspberries alongside that creamy custard,
20:34and you made chocolate shards, and they're good.
20:37Considering you were nervous, considering you were guiding,
20:39you're the one with the recipe,
20:40and actually that gives a lot of responsibility.
20:42I think you've done a fantastic job.
20:44Thank you very much.
20:46That is exactly the taste of custard
20:50that takes me back to being a little girl.
20:53That's a really hard thing to get right.
20:55I mean, you nailed it.
20:56Thank you.
20:57Good boy.
20:58Chris?
20:59Yep.
21:00Here we go.
21:01It is smaller, but it's pretty.
21:04Ooh.
21:13Chris, the pastry is wonderfully thin.
21:16That's fantastic.
21:18But your custard has gone a bit firm.
21:21You've just boiled it a little bit, but the flavour's good.
21:25I don't think that the custard is executed as beautifully as Jamie's.
21:30But the chocolate is lovely and thin,
21:34sprinkled delicately, really beautifully with dried raspberry.
21:37I feel like I'm having afternoon tea in a posh restaurant.
21:42Gentlemen, thank you very much indeed.
21:44Thank you.
21:44Cheers.
21:49Ah!
21:49Oh, good job.
21:50Good job, you.
21:52That was a tough challenge.
21:54Genuinely, yeah.
21:54I think we actually did well.
21:56I think we smashed it.
21:57Dawn, Michelle,
21:59Please come up.
22:01Oh, yeah, yeah, yeah.
22:02Look at your arse.
22:05Like two old ladies with our bakewells.
22:13Interesting watching you two work.
22:16Interesting.
22:17Slightly stressful.
22:18It was stressful.
22:21They're kind of similar.
22:23Shall we start with Michelle?
22:24Michelle?
22:29Too much frangipan, not enough jam.
22:41Mm-hmm.
22:42Frangipan, much stickier and runnier than it should be.
22:46However, the pastry is just really crisp, lovely and brown,
22:51and then the almonds across the top.
22:54Really good.
22:55Thank you.
22:55Well done.
22:57The frangipan is not cooked enough
22:59because it should rise all the way up.
23:01But your jam tastes fantastic.
23:03Love it.
23:04Nice amount of lemon juice in there.
23:06The custard, it's just starting to curdle.
23:09That's why it hasn't thickened up.
23:12Dawn, here we go.
23:14Treasure.
23:22You get the free token for the bakery.
23:25I can't believe I left the base on.
23:28Seriously good custard.
23:30Look at that.
23:31Coats the back of the spoon.
23:33No lumps in there.
23:34Shiny.
23:36Fabulous.
23:37Well done.
23:37Thank you.
23:38Your frangipan is a lot firmer than Michelle's
23:46and actually seems to have cooked all the way through,
23:49and therefore it's held up.
23:50It just needs that jam in the bottom.
23:53The jam's gone up the sides
23:54because the jam's gone to liquid.
23:57Besides that, Dawn, I think you've done a great job.
23:59Thank you.
24:00Well done.
24:01Dawn, Michelle's tart was definitely visually more pleasing,
24:05but your frangipan has set.
24:07Your pastry, lovely and crisp.
24:10This is a really delicious tart.
24:13It's all on me that you're amazing, Dawn.
24:16It's true.
24:16It's true.
24:17Well, there we are, Red Team.
24:20Thank you.
24:21Thank you.
24:24Well done, darling.
24:25That was excellent.
24:26It actually went so much more smoothly
24:28than I thought it would have done.
24:30I think we pulled it off.
24:31Yeah.
24:33These four are just getting better and better.
24:37How inspiring it is to see them picking up skills
24:40under such heavy stress.
24:42They're really believing in themselves.
24:44And belief and confidence
24:45will help them get through this competition
24:47because what comes up next is seriously tough.
24:51Now you're back to cooking as individuals.
25:10and we're looking for semi-finalists.
25:16We've invited three very special guests
25:19to taste your food and to help us judge
25:22the class of Celebrity MasterChef 2024.
25:26Finalists.
25:27Reshenda Sandal,
25:30Harry Aitken Zarete,
25:32and our champion, Vito Coppola.
25:37Two courses, one hour and 15 minutes.
25:40At the end of this, sadly,
25:42one of you will be going home.
25:44Ladies and gentlemen,
25:47let's cook.
25:55Getting it out on time.
25:57That's my most important thing.
25:59Jamie's food's really, really tasty.
26:01No two ways about it.
26:02He cooks from the heart
26:03and he's growing in confidence.
26:06But he does panic
26:08the moment that time's against him.
26:11I've learned so much.
26:14And now the competitive side of me
26:16wants to get as far as I possibly can.
26:19So, let's have it.
26:25Jamie, you've got fight in your eyes.
26:26Well, I went to boxing yesterday,
26:28so get myself prepared for today for a fight
26:30because that's what it's going to be.
26:32Were you punching the bag thinking of us?
26:35I wouldn't go that far.
26:36What are you cooking?
26:38So, my starter is scallops
26:40on pea and mint puree
26:41with a hint of chilli
26:42with chorizo and black pudding crumb.
26:45And a rack of lamb
26:47cooked in honey, mint,
26:50garlic and rosemary.
26:52Hasselback potatoes
26:53with a red wine jus.
26:54Quite classic here, Jamie.
26:56Classics with a Jamie twist, I think.
27:00They're beautiful, scallops.
27:02which need to be nice and coloured on the outside,
27:05bathed in that golden wonder of butter.
27:07I love that Jamie from the north-west of England
27:09is bringing black pudding to our kitchen
27:12and then taking it to a higher level
27:14with a crumb.
27:16Black pudding is a real flavour punch.
27:20Main cause.
27:22He has to get that lamb in a pan,
27:23make sure it's rendered down nicely
27:25and into the oven
27:26and cook it
27:27for a good 20, 25 minutes.
27:30Everybody likes it differently, don't they?
27:31But I think, you know...
27:32You want to be pink.
27:33Pink.
27:34Not jelly-like.
27:35Right, OK.
27:36Yeah?
27:37You want a nice crust
27:38on the outside of it.
27:40Maybe he's putting honey on it.
27:41I hope that honey doesn't burn.
27:44Moulturing through.
27:45It's all we can do, right?
27:48Ha-ha!
27:51Don't think you really actually need
27:53to measure red wine, do you?
27:54Just...
27:56No doubting Dawn's culinary knowledge
27:58and love of great food.
28:00She's ambitious,
28:01but sometimes a little bit too ambitious.
28:04Dawn is always cooking
28:05for seven or eight guests.
28:08She needs to refine.
28:10I'm a feeder in my bones.
28:11When I was a kid,
28:12I was raised by my auntie and uncle
28:14and my auntie Jane
28:15would cook these massive Sunday lunches
28:16and what that food did
28:17was it brought loads of people
28:19to the table.
28:20And when I moved to America
28:21and I didn't know anyone,
28:22I was like,
28:22that's what I need to do.
28:23And so I started cooking for people
28:25and it made me friends.
28:26Ha-ha!
28:28My first course is
28:30prawns with red pepper
28:33and shallots with lovely vinaigrettes
28:34and some dressed avocado
28:36on a Scottish tatty scone.
28:38A tatty scone?
28:39Why?
28:39Well, I was born in Scotland
28:40and my dad lives on the Bonny Banks.
28:42and it's maybe the most Scottish man
28:44in Scotland.
28:45So Scotland's a massive part of my life.
28:47Main course is?
28:48Is a posh roast.
28:50Roast potatoes,
28:51sherry glazed carrots,
28:52pork fillets,
28:54sausage roll
28:55with some apple compote.
28:56You've got three guests
28:57in the dining room.
28:58What do you want them to think
28:59about you as a cook?
28:59To think that I do really delicious
29:02and elegant home cooking.
29:04Elegant?
29:04I know, John.
29:05This is the moment
29:06where I get to show you
29:07that I can put a small amount
29:08of food on a plate.
29:09Dawn, as always,
29:14is taking on a huge amount of work.
29:16First course,
29:17prawns.
29:19These are just not
29:19coming out the shell.
29:21You're going to have to peel them,
29:23clean them.
29:24Oh, my God.
29:25Come on.
29:26Slice them in half
29:27so they look pretty on the plate.
29:29I've never seen such an ugly prawn.
29:30Oh, I'm going to cry.
29:31That'll take 15 minutes
29:33at least to get the prawns done.
29:36A tattie scorn,
29:37one of my favourite things
29:39in the world.
29:40Lovely seasoned mashed potato
29:42with flour.
29:44It acts as a conduit
29:46for all the other tastes
29:47on the plate.
29:49Main course, a roast.
29:52That pork fillet
29:52needs to have a lovely crust
29:53on the outside,
29:54pink all the way through.
29:56Disaster.
29:58Disaster.
29:58I've burnt the pork.
30:05I love a sausage roll,
30:08but it's still a lot of food, Grace.
30:12Feeling a bit stressed,
30:13but now I'm in the kitchen
30:14and actually started
30:15moving a little bit,
30:16I feel a little bit better.
30:19Chris started this competition
30:20as a complete novice,
30:22but he's picking up skills
30:23as he goes.
30:26Lemon.
30:27Salt and pepper.
30:28Lemon.
30:29Lemon.
30:30Don't underestimate Chris Hughes.
30:32We're beginning to see
30:33a serious cook
30:34who wants to go all the way.
30:36Calling myself
30:37a MasterChef quarterfinist,
30:38being able to send that
30:39into the family WhatsApp group
30:40to all their surprise
30:42was quite a successful feeling,
30:44but now I want to be
30:46a semi-finalist.
30:47I want this bad.
30:48I want this bad.
30:49I love it.
30:49I'm enjoying the journey.
30:52What's your starter?
30:53Prawn and chorizo
30:54with a nice bit of sourdough
30:55to mop up,
30:56hopefully some nice oils,
30:57and then monkfish
30:58with some homemade red pesto
31:00wrapped in parma ham,
31:01sweet potato puree
31:03and some broccoli as well.
31:04Tell me about inspiration here, Chris.
31:06And monkfish,
31:07he's one of my favourite racehorses.
31:09He's a good-looking horse.
31:10We actually share a few things in common.
31:11He came back from injury.
31:12Obviously, I had my little,
31:13well, there it is,
31:14my little burn,
31:15my injury myself,
31:16so we both know
31:17how to come back from injury
31:18and deliver on the big stage.
31:19Do you just compare yourself
31:20to a good-looking horse?
31:22I'm not concerned
31:23about comparing the horse.
31:24What I'm concerned about
31:24is his comparison
31:25of his tiny little burn
31:27on his arm
31:28and the horse being completely out,
31:30not being able
31:30to be racing over again
31:31and suddenly coming back.
31:33Wow.
31:34This is what he does.
31:34He makes us laugh
31:35and then we don't look
31:36at his cocky.
31:37Yeah, exactly.
31:38A distraction.
31:38I think these two courses
31:42sound great.
31:43Prawns being cooked
31:44in the oven
31:44with lots and lots of butter
31:45and with your chorrito,
31:46that pork fat and paprika,
31:48a crowd pleaser.
31:50Simple starter
31:51because you've got
31:51quite a complicated main course.
31:53Monkfish wrapped in ham
31:54served with a red pepper pesto.
31:56Red peppers
31:57with pine nuts
31:58and parmesan cheese.
31:59The ham around the outside
32:00will give us seasoning.
32:02That monkfish,
32:02we want a nice little bite to it,
32:04cooked all the way through.
32:06I'm going to get that
32:06in the oven fairly soon.
32:08Sweet potato cooking
32:10in cream and butter
32:11really worries me.
32:13This is all trial and error.
32:14It can go so claggy
32:16and watery when mashed.
32:18And it is very sweet.
32:23Michelle is a ferocious fighter.
32:26She's determined.
32:28Watching Michelle
32:28falling back in love
32:30with food
32:30has been really endearing.
32:32More of that, Michelle.
32:33Show me style.
32:34Show me a bit of opulence.
32:35Being somebody
32:38who just kind of
32:39eats to survive,
32:40it's been a long time
32:41since I've cooked
32:42with flavour
32:43or any kind of excitement.
32:45So,
32:45I just feel like
32:46I've got this whole new world
32:47in front of me
32:48and I'm just,
32:48I just don't want it to stop.
32:49I'm cooking a layered shepherd's pie
32:56with sautéed vegetables
32:58on the side
32:58and a parmesan crust
32:59on the pie
33:00and for dessert
33:01I've got an apple
33:01and blackberry
33:02crumble
33:03and a mascarpone
33:04almond cream.
33:05Are your shepherd's pies
33:06in containers?
33:07No, they're in the rings.
33:08Potato, mince,
33:09potato, parmesan.
33:10Oh, I see.
33:11What are you using
33:12to guarantee
33:12it's holding together?
33:14Pfft.
33:14Look.
33:15Just good vibes.
33:17A shepherd's pie,
33:22grace.
33:23But my concern is
33:24it's being cooked
33:25in a ring
33:25and if it's too wet
33:27the whole thing will collapse.
33:30Shepherd's pie
33:31is one of the first things
33:32that I remember eating
33:32at home with my family.
33:34My mum used to cook
33:36in the Navy
33:36and I remember us
33:38always having
33:39big meals at home.
33:40You know,
33:40if you don't eat your main
33:41you don't get dessert.
33:42And so I wanted
33:43to pay homage
33:44to my mum.
33:45It would be nice
33:46to do something
33:46that has a childhood
33:47memory for me.
33:50Oh my God,
33:51the recipe.
33:53She's making
33:53an apple and blackberry
33:54fruit crumble.
33:55It sounds absolutely delicious.
33:56What worries me
33:57is it should go
33:58with custard or cream.
34:00She's decided
34:01to whisk mascarpone
34:02and cream together.
34:03It can only have
34:04the lightest of whisking
34:06or it will become
34:06very, very hard.
34:09Right,
34:10I need to hurry up.
34:12Badly.
34:16I remember this round
34:21has been a very tough one.
34:24I was really anxious.
34:25I felt the butterfly
34:26in the stomach.
34:27My main advice
34:28for the celebrity today
34:29is to have food
34:30that has been made
34:31with love.
34:32Love for me
34:33is always the best ingredient.
34:35Hi.
34:36Given that I've been
34:37through the entire process
34:38I think I'm definitely
34:38going to be a nice judge.
34:40It's a lot less nerve-wracking
34:41behind the judging table.
34:45Make sure I get
34:46the good portions.
34:46That's all I'm going to
34:47tell these guys today.
34:48My plate needs to be filled,
34:49yeah?
34:50Just know that.
34:53Cheers!
34:54It's good to see you, lad.
34:55Mmm.
34:59Jamie.
35:00Yeah?
35:01You should be going
35:01in two minutes.
35:02You need to get
35:03those scallops on,
35:04let them cook,
35:05and then you get
35:05the rest of the plate done.
35:06Jamie's starter
35:09is scallops
35:10on a pea and mint puree
35:12with a hint of chilli
35:13and black pudding
35:15and chorizo crumb.
35:18Don't ever say no
35:18to a bit of black pudding.
35:20So I think
35:20combination-wise
35:21that's fantastic.
35:24I love scallops.
35:25You know,
35:25there's a bit of crust
35:26but there's still
35:27no softened juice inside.
35:30Don't be shy
35:30with that pea puree.
35:31Go for it now, Jamie.
35:32And I love the sound
35:33of those scallops
35:34that are sizzling now.
35:35I'm a man
35:36that likes spice.
35:37You know,
35:37I like it spicy.
35:38So if you're saying
35:39you're putting chilli
35:40in there,
35:41I want to taste the chilli.
35:43Jamie,
35:43these dishes
35:44are supposed
35:44to be going
35:45in one minute.
35:46I know.
35:47Cattle's perfection.
35:51Keep an eye
35:52on your scallops.
35:52Yeah.
35:55You happy with those?
35:57I think so, John.
35:59Time.
36:00Let me just check
36:01that watch.
36:03The dining room
36:04is ready
36:04and they are waiting.
36:05OK.
36:08Well done, Jamie.
36:09Thank you.
36:10Well done.
36:13Oh!
36:15This is sorry
36:16for the wait.
36:16Good luck.
36:19You have
36:20scallops
36:20on a pea mint puree
36:22with a hint of chilli
36:23and a chorizo
36:24and black pudding crumb.
36:34The scallop
36:35was very well cooked.
36:36Not rubbery,
36:37was very juicy,
36:38but was, you know,
36:39a bit crispy, crunchy.
36:40I was looking
36:41for the chilli.
36:42You don't get it
36:43straight away,
36:44but if you sit there
36:44and you think about it,
36:45you can feel it.
36:46The black pudding crumb,
36:48it's just like
36:49the perfect seasoning.
36:51I would scoff
36:52this in a restaurant
36:53and be happy
36:54at the end.
36:57Two scallops
36:58out of three
36:58cooked very, very well.
36:59The pea puree
37:00with a mint,
37:00lovely flavour
37:01and mint
37:01through the whole thing.
37:02These large lumps
37:03of black pudding
37:04are not visually appealing,
37:05but the crumb
37:07packs a punch.
37:09Jamie,
37:0915 minutes
37:10on the next course.
37:11OK, thank you.
37:11And don't be late
37:12in this next one.
37:14Brac-a-lamb
37:15marinated in honey,
37:17mint, garlic
37:18and rosemary.
37:19I love honey,
37:20but I hope
37:21it's not going
37:21to be too sweet.
37:24No, I like my meat.
37:26I want it to melt
37:27in my mouth
37:27a little bit,
37:28so I want to see
37:28a little bit of pink
37:29in the middle.
37:30Then I'm a happy boy.
37:31Jamie,
37:32that's some good-looking
37:33lamb chops.
37:34Thank you very much, Grace.
37:36The perfect
37:37Hasselback potato
37:38has got to be
37:39crispy on the outside,
37:40fluffy on the inside.
37:42It's got to hit
37:43that kind of crunch
37:44factor when you
37:44put your knife
37:45through it.
37:49I'm really looking
37:50forward to eat
37:51every single piece
37:53of this dish.
37:54Are you ready?
37:55I think so, yeah.
37:56Jamie, you're on time.
37:59Right.
37:59Right.
38:00Off you go.
38:01That was just
38:02a joy to see.
38:03Here you go, guys.
38:08You didn't have to
38:09wait for this one.
38:10I'm sorry.
38:12Awesome.
38:13There you go.
38:13Thank you so much.
38:14That's a while.
38:15Thank you.
38:16So, I have served you
38:19for your main
38:20a rack of lamb
38:22marinated in
38:24honey, mint,
38:25rosemary
38:26and garlic
38:27with a
38:28Hasselback potato,
38:30asparagus
38:30cooked in butter
38:31with a red wine jus.
38:33Magnifique.
38:34Enjoy.
38:35Fantastic.
38:35Thank you.
38:36Thank you, Jamie.
38:36You enjoy the rest.
38:37Be kind.
38:38Bye.
38:38Bye, love.
38:40Jamie.
38:50Beautiful.
38:51The meat
38:52cooked to perfection.
38:54It's like
38:54melting in my mouth
38:55with the honey,
38:56just that little
38:57hint of sweetness
38:58and then
38:58the red wine on it.
39:00It's probably one of the
39:00best red wine jus
39:01I've ever had.
39:02That is a great potato
39:04and I was a bit upset
39:05that there was only one
39:06on the plate,
39:07but perfect.
39:08It's like
39:08an exposure
39:10of richness,
39:11love and flavour
39:12in my mouth right now.
39:13I love Jamie.
39:16The lamb was just right
39:17and I think the crust
39:18is perfection.
39:20That sauce
39:20is close or professional.
39:25I feel a little bit
39:26battered after that.
39:27It's super intense
39:28to get them
39:29two dishes out.
39:30I think I was
39:31maybe one or two minutes
39:32late when I started,
39:33but everything comes
39:34to those who wait.
39:37Oh my God,
39:38these are the ugliest
39:39prawns I've ever seen
39:40in my life.
39:44Dawn,
39:45three and a half please.
39:46Three and a half minutes?
39:47Yes.
39:48Prawn,
39:48red pepper
39:49and shallots
39:50in a vinaigrette
39:51with lemon-dressed
39:52avocado
39:53on a Scottish
39:54tatsy scone.
39:58The prawns
39:59have to be cooked
40:00to perfection,
40:01not over,
40:02otherwise it's too
40:03rubbery.
40:05Oh no!
40:06Oh God,
40:07I'm burning everything.
40:08This is a disaster.
40:10I never had
40:11the Scottish
40:11tatsy scone.
40:12It's like a potato
40:13scone.
40:15Hopefully it's not
40:15going to be overcooked,
40:16it's not going to be
40:16too dry,
40:17but equally at the same
40:18time,
40:18no lumps,
40:19right?
40:19Or too crumbly.
40:21It's just gone
40:22really badly.
40:23I have burnt
40:24the tatsy scones,
40:25so I'm having
40:27to make some more.
40:28I'm definitely
40:28going to be late.
40:29Dawn is having
40:30a little bit of a meltdown
40:31because she's got
40:32so many things
40:32on the go.
40:33I have not even
40:34dressed the avocado,
40:35I haven't made
40:36the salad.
40:38Where's your avocado?
40:40Um,
40:40on its way.
40:41Really?
40:43Can it just do
40:44without avocado?
40:45This is not
40:45what I planned.
40:46No,
40:46it cannot do
40:47without avocado.
40:48I love the idea
40:50with the red pepper
40:51and the shallots
40:51in the vinaigrette.
40:52A little bit acidic,
40:53a little bit tart.
40:54I'm not the biggest
40:59fan of avocado,
41:00so you've got
41:00to impress me that.
41:01Just avocado to go now.
41:03You've got 90 seconds
41:04now.
41:05No, 90 seconds.
41:0690 seconds.
41:07Dawn,
41:08bring the flavor.
41:10We are now
41:11a minute over.
41:14Breathe, breathe,
41:14breathe, breathe, breathe.
41:17Good day.
41:18Oh, you're welcome.
41:19Good day,
41:20good day, good day.
41:21Nothing to see here.
41:22Thank you so much.
41:25Thank you.
41:26You have
41:27prawns with red pepper
41:28and shallot with vinaigrette
41:29and a Scottish tatty scone
41:31with dressed avocado.
41:32Thank you so much.
41:33Thank you so much.
41:34Thank you.
41:35Thank you.
41:35The prawns I find delightful
41:45and I love the red pepper
41:47and the shallots
41:48and the vinaigrette.
41:49Not a massive fan
41:50of avocado,
41:51but I was dressed
41:52in lemon, obviously,
41:53and it changed
41:54the game a little bit.
41:55Never had a tatty scone
41:56in my life before,
41:58and now that I've tried,
41:59I want more and more,
42:00but I want it like this.
42:01I love this one.
42:02This is quite a delicious dish.
42:06The potato's gone.
42:07It's beautifully seasoned.
42:09We have some decent flavours here.
42:11Prawns with a flavour of the sea,
42:12raw shallots being quite sweet,
42:14olive oil being peppery.
42:16OK, it's in.
42:18It's done.
42:18OK, it's done.
42:19You know what I mean?
42:20Done.
42:20Yeah.
42:21Main course.
42:22Yeah.
42:2315 minutes.
42:23OK, easy.
42:25Posh roast of pork fillet.
42:27Wow, I mean,
42:28pork is kind of like
42:28an underrated meat,
42:29in my opinion.
42:30Hey, look at that.
42:32You can actually go
42:34a little bit pink,
42:35which will add
42:36to the moisture element
42:38of the meat, for sure.
42:40This sausage roll
42:41is just in the middle
42:42of the dish, you know,
42:44and we don't know
42:45how it's going to match
42:45with the pork fillet,
42:47with the roast potatoes,
42:48with the cabbage,
42:48with the carrot.
42:50I think it's cooked,
42:51just the pastry's
42:52all flaking off on it.
42:53That's literally
42:54never happened to me before.
42:55We've got three and a half minutes.
42:57Yeah.
42:57Dawn is absolutely
43:00going for it.
43:02There's seven elements.
43:03I've no idea
43:04how she's going
43:05to put it together,
43:06but she said
43:07it's going to be posh.
43:08So presentation's
43:09got to come correct, no?
43:12OK.
43:12We're nearly there.
43:13OK, where's my knife?
43:15Carving knife?
43:1660 seconds.
43:16She's got it.
43:17She's got the knife.
43:17She's got the knife.
43:19That's too pink.
43:20It's not cooked.
43:21I want to cry.
43:22I want to cry.
43:22Put it back in the pan
43:23if it's not cooked enough.
43:25Quick, quick, quick.
43:25Sorry, it's going to be late, everyone.
43:26I'm not serving pink meat.
43:27There you go.
43:28Go, go, go.
43:28That's it.
43:28You can do this.
43:29Go, go, go.
43:29Beautiful.
43:30Put those in.
43:32I actually cannot believe
43:34there is food on this plate.
43:37I'm sorry to tell you
43:38we are five minutes over.
43:40Off you go.
43:40Go, go, go.
43:41Wow.
43:42You have a posh roast.
43:49Pork fillet, charred cabbage,
43:51roast potatoes, sausage rolls,
43:54some apple compote,
43:54some sherry carrots,
43:56and some red wine reduction.
43:59Oh, my goodness.
44:00Thank you so much.
44:00Thank you.
44:01Thank you.
44:02Well done.
44:02Thank you.
44:03I mean, I think this plate
44:04looks absolutely gorgeous.
44:06That really is posh, isn't it?
44:08The roast is my...
44:11That's my love language,
44:13and it's something
44:14that I'm so proud of.
44:16Hopefully, the flavours
44:17are in there.
44:20The pork is really moist,
44:22really nice char on my cabbage.
44:24The potatoes,
44:26I think they're fabulous.
44:27They're crispy.
44:28The carrots,
44:28they're drizzled in sherry.
44:29Tastes so nice.
44:31The sausage roll is well-cooked,
44:32and the taste with this,
44:34you know,
44:35apple flavour on top,
44:36it just blow my mind.
44:38You know,
44:39I never thought
44:40that it could have been possible,
44:41this combination.
44:43What concerned me most
44:44was time,
44:45but there's some really good things
44:46on this plate.
44:47Crispy potatoes,
44:48cooked pork,
44:49cooked cabbage.
44:50She was almost in tears
44:51in the last ten minutes
44:52of cooking,
44:53but this is bang on.
45:00Very happy, yeah.
45:01Lovely bit of, um...
45:02Like, the juice I wanted as well.
45:04I love baked prawns,
45:08and I love chorizo,
45:09so it's like a plus,
45:10plus, another plus.
45:11Too much salt.
45:13Put too much salt in there.
45:15You can taste it.
45:17It seems quite simple.
45:19I'm hoping at this stage
45:20that it's not too simple.
45:22Lashings of butter.
45:24Yes, loads of butter in here.
45:26But you can bring a prawn to life
45:27with some flavour, right?
45:28So hopefully,
45:30the chorizo's carrying all the flavour.
45:31or just a bit of coriander,
45:33just give it a bit of life.
45:38It's a nice, fun, easy starter.
45:41Here we go.
45:42Thanks, Chris.
45:42Thanks.
45:44He's very calm.
45:45Chris's starter
45:50is baked prawns and chorizo
45:52in butter with chilli,
45:54paprika, parsley and coriander,
45:56served with toasted garlic butter sourdough.
45:59The prawns, great.
46:06Cooked well.
46:07Not too chalky.
46:09Not too rubbery.
46:10However, the sauce that it's sat in,
46:12it's really overpowering.
46:14Maybe a little bit too seasoned.
46:17A vinegar of some sort
46:19would kind of, like,
46:20balance the entire sauce out.
46:21But the elements themselves
46:22are kind of wonderful together.
46:24In my family,
46:25we love seasoning food.
46:27And my nonna would appreciate
46:28this very much.
46:29The chilli.
46:30I could feel the chilli
46:31and I've eaten all.
46:32I loved it.
46:34Chris's prawns are delicious.
46:36I love his bread.
46:38Lovely and crisp.
46:39Very buttery.
46:40Very garlicky.
46:41That strong chorizo
46:42cooked all the way through,
46:44that's fantastic.
46:45But the sauce has got
46:46so much seasoning in it,
46:47I feel like I've gone for a swim
46:49with the prawns.
46:49Monk fish with red pesto
46:55wrapped in parma ham.
46:58I mean, I love this parma prosciutto.
47:00It's kind of almost crispy.
47:03Monk fish, it can't be overcooked at all,
47:05otherwise it's just like eating a tyre.
47:07It's just so rubbery.
47:10Chris, you've got two and a half minutes.
47:11You all right with that?
47:12Yeah, fine.
47:13I'm just plating up now,
47:14so it's all ready to rock and roll.
47:16I'm no connoisseur
47:17when it comes to sweet potato purees,
47:18but surely it can't be too watery, no?
47:21We want to make sure that it's smooth,
47:23it's rich,
47:23it's got some good flavour in there.
47:25How are you feeling about the fish?
47:26Do you think it's cooked inside?
47:27Yeah, perfect.
47:28Looks healthy.
47:29Looks great.
47:34Well done.
47:35Thank you.
47:37Here he goes!
47:39He's back, he's back.
47:43This is monkfish,
47:44which has got its homemade red pesto
47:46wrapped in parma ham,
47:47a lovely bit of rosemary in the top there.
47:49We've got some sweet potato puree
47:51and then some char-grilled broccoli
47:53with mixed herbs.
47:54Thank you so much.
47:55Thank you so much, Chris.
47:56Pleasure.
47:56That's it.
48:01I find that the monkfish to be juicy,
48:03it's light.
48:04The sweet potato is actually so smooth.
48:06It's not too watery.
48:07It complements the whole dish.
48:09The star of the show is the red pesto.
48:12It's so delicate, not overpowering.
48:15I love that parma ham,
48:17you know, prosciutto around,
48:18which she cooked,
48:19it gave the flavour.
48:22Sweet potato puree I'm not a fan of.
48:24Very, very sweet.
48:25The monkfish is beautifully cooked.
48:28What pulls this dish back
48:29from being overly sweet
48:30is the red pepper pesto
48:31and the ham around it.
48:33It's salty, it's delicious.
48:36I'm not happy with the starter,
48:37really not.
48:38I know exactly what I did wrong.
48:39Well, I tried my best,
48:41it's all I could do.
48:43Here we are.
48:49Michelle's main is a layered shepherd's pie
48:51with a parmesan crust.
48:52If you could make it so that it was like
48:55meat, potato, meat, potato, meat,
48:56I mean, that would be really impressive.
48:58I'm hoping that parmesan crust
49:00is nice and crunchy.
49:03Oh!
49:05I've messed one up.
49:08Oh, that was good.
49:09It's going to be so nice.
49:11I love the broccoli cooked
49:12with the chilli.
49:13We love garlic.
49:15And I'm very, very looking forward
49:16to the lamb gravy.
49:18You've got 30 seconds, please.
49:22OK, not bad.
49:23OK.
49:24Got structure.
49:27Yee!
49:28Right, Michelle,
49:29they're waiting for you
49:30in the dining room.
49:30OK, thank you.
49:31Well done.
49:31I'm so sorry,
49:32one was a disaster.
49:34Hello!
49:35Hi, Michelle!
49:36Hello!
49:36I've cooked a layered shepherd's pie
49:41with a parmesan crust.
49:43You've got sautéed chilli and garlic,
49:4610 to 10% broccoli,
49:47and gravy on the side.
49:49Thank you.
49:49Bye!
49:50Bye!
49:50When you layer mashed potato
49:59on the bottom and on the top,
50:01it sucks up all the juices
50:02out of the meat,
50:03which is unfortunate
50:04because that's a little dry.
50:05I love so much the sauce.
50:08I can even taste
50:09the lamb taste
50:10in the sauce,
50:11but the parmigiano,
50:13I personally would have put
50:14just a bit more on top,
50:16you know,
50:16just to create
50:17that kind of thick crust.
50:19The broccoli,
50:20a little bit undercooked.
50:21It's a shame
50:22because the seasoning
50:22on it is so nice,
50:23the chilli with the garlic.
50:25The potato is not lumpy,
50:29it's fairly silky,
50:30but just hasn't got
50:31enough seasoning
50:32in that mince.
50:33There's sweet carrots
50:34in there,
50:35there's sweet potatoes,
50:36but actually,
50:37it doesn't taste of a lot.
50:40Right, Michelle,
50:4115 minutes on your dessert.
50:43Right, let's do this.
50:46Apple, cinnamon
50:47and blackberry crumble,
50:48I mean,
50:49those are three flavours
50:50that kind of go together
50:51really nicely.
50:52It's fair to say
50:54that I'm the crumble guy.
50:55I made two
50:56in the competition
50:56last year.
50:58The crumble
50:58obviously needs to be
51:00quite thick,
51:00it needs to be crispy,
51:01but the fruit
51:02can't be too mushy.
51:07Mascarpone,
51:07there is something
51:08Italian in this dish
51:09and the almond cream,
51:11I love it.
51:12I just hope
51:12the almond is going
51:13to be just a touch,
51:14otherwise it's going
51:15to be too sweet.
51:17So I've made
51:18a cream mousse now.
51:20Okay, fine.
51:21Because I slightly overdid
51:22they blend in,
51:23but it's actually
51:24really nice and light.
51:26Michelle?
51:27Yes.
51:27Dining is ready.
51:28Yes.
51:29You happy to go?
51:29Happy to go.
51:37Michelle has served
51:38an apple, blackberry
51:39and cinnamon crumble
51:40with a mascarpone,
51:42almond and lemon cream.
51:44Thank you,
51:44thank you, Michelle.
51:45Thank you, Michelle.
51:45The blackberry is a great addition.
51:52I can't taste too much
51:53of the cinnamon,
51:54to be fair.
51:55It's absolutely gorgeous.
51:57I love the apple.
51:58The only downside
51:59to the dish
52:00is that mascarpone
52:00and almond cream
52:01has curdled a little bit.
52:03The mascarpone
52:04and the almond
52:05didn't set together.
52:07It's quite grainy.
52:08I like the flavours
52:11of the crumble,
52:12but the cream
52:13is actually split.
52:14The bottom layer of fruit
52:15is a little bit overstewed.
52:17I'm not sure
52:17that's what she was going for.
52:20I was working so fast
52:21I didn't get to taste anything,
52:23so I don't actually know
52:24what anything tastes like.
52:27It could be absolutely awful.
52:29I've eaten very well,
52:35but it has been
52:35a day of ups and downs.
52:36And we know
52:37we've only got
52:37three semi-final places.
52:40The diarium has
52:41a cook of the day,
52:42and that's Jamie Lomas.
52:44The scallops
52:45and the black pudding.
52:46Yes, that black pudding,
52:47it didn't look so great
52:48on the plate,
52:49but there was no denying
52:50all those flavours.
52:51Really delicious.
52:53He was a bit over time,
52:54but the main course
52:55was ace.
52:56Rack of lamb,
52:57rich with rosemary,
52:58a lovely red wine sauce.
53:00What's not to like?
53:01And we agree
53:02Jamie Lomas has got himself
53:03a semi-final place.
53:04He has to go through.
53:06No doubt that Dawn
53:07had a difficult cook today.
53:10She sets herself
53:11too many things to do.
53:12But I loved
53:13that tatties gone.
53:15And the prawns
53:16tasted really good.
53:18Main course,
53:18she was over time,
53:19but the pork cooked
53:20beautifully.
53:21Sausage roll,
53:22crispy pastry on the outside
53:23with a spiced apple compote.
53:25Fantastic.
53:26Dawn's going through
53:27to the semi-final.
53:28Dawn is going through.
53:30Chris entered
53:30the competition
53:31as a novice,
53:31but he's growing
53:32really, really quickly.
53:34His starter,
53:35he over-seasoned
53:36the sauce,
53:37but he cooked
53:38that monkfish
53:38beautifully,
53:40wrapped in ham,
53:41that red pesto
53:41across the top.
53:42It was a lovely dish.
53:44Michelle's journey
53:45has been a joy to watch.
53:46She's so passionate
53:48about being here,
53:49but it wasn't
53:50a wonderful shepherd's pie.
53:52At this level,
53:53it needs to be.
53:54I really like
53:55the crumble itself,
53:57but that cream
53:57was completely split.
54:01This competition
54:01is tough,
54:02but saying that,
54:03I've just fell in love
54:04with food again,
54:05and just the passion
54:06to strive to do
54:07better next time.
54:08So I really hope
54:09that there's a next time.
54:12It'd be great to say
54:13I was the semi-finalist,
54:14wouldn't it, honestly?
54:15You know,
54:15it's been a fun journey.
54:16It's one that you
54:16don't want to end,
54:17but it's physical development,
54:19mental development,
54:19and I find it
54:20really rewarding.
54:21It's breaking my heart
54:22that one has to go.
54:32Celebrities,
54:33thank you so much
54:34for today.
54:36What you did
54:37was no mean feat.
54:43Our first semi-finalist
54:44is...
54:45Jamie.
54:47Good job.
54:51Thank you very much.
54:52Thank you.
54:53That boxing did you well.
54:57Dawn.
54:58Oh, my God.
55:07Congratulations.
55:08You're a semi-finalist.
55:09Oh, my God.
55:10Thank you.
55:11Good job.
55:12Thank you.
55:13Thank you.
55:14Thank you.
55:16Chris.
55:17And Michelle.
55:19Your journey,
55:20both of you,
55:20has been extraordinary.
55:22But today was one of those days
55:24where it just got
55:25that little bit tougher.
55:28Our third semi-finalist
55:31is...
55:35Chris.
55:42Congratulations.
55:44Jeez.
55:45Michelle.
55:45What a fantastic competition
55:49you've had.
55:51It breaks my heart
55:52to see you go.
55:53You have tried so hard.
55:55Thank you.
55:56Thank you for having me.
55:56I've had a lovely time.
55:57Thank you.
55:58Thank you so much.
55:59Thank you.
56:00Bye.
56:00Bye.
56:00I'm absolutely gutted.
56:06I really am.
56:07I've loved every minute of it.
56:08I've learned a lot.
56:09You know,
56:10this opportunity
56:10to be here at MasterChef,
56:12it's just been amazing.
56:14So,
56:14I will take it on the chin,
56:16bow out gracefully,
56:17and just wish the others
56:19the very best of luck.
56:20congratulations.
56:26Semi-finalists.
56:30A MasterChef semi-finalist.
56:32Yeah, that sounds pretty good.
56:34I'm happy with that.
56:35You just want to push and push
56:37and get as far as you possibly can,
56:40but we'll see what happens.
56:41I just think it's lost.
56:45Somehow,
56:46somehow pulled it off.
56:48So happy.
56:49So happy.
56:52It's pretty exhilarating.
56:54It's not natural for me,
56:55this cooking luck,
56:56but we're getting the hang of it,
56:57aren't we, eh?
56:57Come on.
56:58I think I'll celebrate
56:59by giving myself a good night's sleep,
57:00a bit of rest,
57:01then I'll get my head in the cookbook
57:03the next day,
57:04see what we can come up with, eh?
57:11Next time,
57:12the last five celebrities...
57:15I've never seen anything like it
57:16in my life.
57:17Oh, dear.
57:18...take on the challenge...
57:20Wish me luck.
57:22...to become
57:22Celebrity MasterChef champion.
57:25Come on, man.
57:26Yeah, I got it.
57:27I got it.
57:27Yeah?
57:28Oh!
57:32Boom!
57:34I'm in for it.
57:41I'm in for it.
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