Celebrity Masterchef - Season 20 Episode 03
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00İzlediğiniz için teşekkür ederim.
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02:33Teşekkürler.
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04:29abone olabiliyor.
04:31İzlediğiniz için teşekkür ederim.
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04:35abone olabiliyor.
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04:40abone olabiliyor.
04:45İzlediğiniz için teşekkür ederim.
04:45Ginger is a huge personality, she's a performer,
04:49but she's a solo performer.
04:51Today, she's a double act.
04:53Bu bir job I'm used to being told what to do,
04:56where to go, how to do things,
04:58so I am a good listener.
05:00I just hope Ginger's a good director.
05:03Shape into a log.
05:05I think a log about that size, maybe?
05:07All right, OK.
05:09I'm going to do a log.
05:11That's what I heard, so that's what I'm doing.
05:14A garlic-buttle log.
05:18Leading the blue team is reality TV star Uma.
05:22Make sure you keep on stirring your onions.
05:24She and pop star Antony...
05:26Onions are being stirred.
05:28Gorgeous.
05:30..will need to serve up two identical plates
05:33of homemade sausages, mashed potatoes,
05:36minted peas and onion gravy.
05:40Team Uma and Antony are off to a slow start.
05:44They've got their onions on now,
05:45cooking for their onion gravy.
05:47They've now started on their mix for their sausages.
05:50So put in all the minced pork
05:52and 50 grams of breadcrumbs.
05:54Minced meats in, Uma.
05:55Minced meats in.
05:56Yeah. What do you need me to do now?
05:58To me, a good sausage needs to have plenty of filling
06:01and plenty of seasoning.
06:02Keep talking to me, Uma.
06:04I'm all ears, my love.
06:05A badly made sausage is quite a bleak thing.
06:10I come from Cumberland,
06:12where they make some of the best sausages in the world.
06:15It's a skill to get it right.
06:17One teaspoon of dried sage.
06:19Yes, Chef.
06:20OK, I love this.
06:22I kind of feel like it's more on me if it messes up,
06:25as I am the, what do you call it, head chef?
06:29I don't know.
06:30I've never made a sausage in me life.
06:32I'm excited.
06:33What could go wrong?
06:34What's this space?
06:36Uma has already got all her seasoning in with her sausage mixture.
06:40Anthony is still chopping the onion.
06:43Yeah, yeah, yeah.
06:44What are we doing?
06:45Anthony is continually asking for reassurance.
06:48Large bowl, yeah?
06:49Yeah.
06:50Uma is battling with Anthony's speed of work.
06:53OK, now we mix all of those ingredients
06:56in the sausage meat together.
06:57Mix well and chill.
06:58Chill? What?
06:59Start singing to it or something?
07:01We need to put it in the fridge.
07:02That's what we need to do.
07:04How are Uma's instructions, sir?
07:05They're really good.
07:06I live in a house full of women.
07:07They just shower me all the time,
07:09so I'm used to it, Grace.
07:11Maybe you just need shouted at, Anthony.
07:12Yeah.
07:13Put it in the fridge!
07:14Go!
07:15Go on, get on with it!
07:19OK, hate to be the bearer of bad news.
07:21That's 20 minutes gone.
07:24With the garlic butter for their keeves setting in the fridge,
07:28the red team move on to their parmentier potatoes.
07:32Parmentier potatoes, little cubes of potatoes,
07:35which they need to blanch in hot water first
07:37and then fry in oil with lots and lots of rosemary.
07:41We've got to dice them into one-centimetre cubes.
07:44I don't know what one-centimetre is.
07:47Oh, my mate!
07:48This is stressing me out.
07:51Ginger is motoring ahead, cutting up her potatoes.
07:54She said to Katie about one-centimetre square.
07:56Are you feeling confident about the one-centimetre?
07:59No!
08:00We need to end up with 400 grams of these squares.
08:04Katie doesn't quite understand that visual reference.
08:07Please help me, Grace.
08:09I don't know who would be bothered
08:12trying to do one-centimetre square potatoes.
08:16Do you know who wants that?
08:18John Turrod.
08:19Yes, he does.
08:20That's who wants those potatoes.
08:22He's awkward.
08:25Right, come on, Katie, we've got to move.
08:26Yeah, I know.
08:28This is 400 grams.
08:29Show me what you've got.
08:30I think 90 times.
08:32Right, you need more. You definitely need more.
08:34Right, I'll be quick.
08:35Katie is falling behind.
08:37She got a real attack of the nerves during chopping the potatoes.
08:41Ginger really needs to suss that Katie isn't at the same speed.
08:45How are you getting on? Are you nearly there?
08:47No.
08:48What we've got from Ginger is potatoes at one centimetre cubes.
08:51And a lot of them, what we've got from Katie,
08:54is potatoes of various sizes and not very many potatoes at all.
08:58How many grams you got?
09:00130. I've done them way too small.
09:04We've got to move on. We've got to move on.
09:06OK.
09:07I'm concerned the plates are going to look very, very different.
09:12What the hell?
09:15Oh, what the?
09:16What is that?
09:17Over on the blue team, the potatoes are on for the mash
09:21and they can finally start to make their all-important sausages.
09:25You need to oil the tube first.
09:27There's a business phrase that said,
09:30let's not ever look how the sausage is made.
09:32That's because making sausages is an ugly business.
09:35The sausage skins lying in a bowl really are not appetising.
09:39You need to load it onto the machine and then let the pork fill it up.
09:43OK, so you find the little opening.
09:50Oh, yeah, finally opening.
09:52My macho image gone right out the window, let me tell you that.
09:55Stop being such a boy.
09:57Come on.
09:58Add the ground meat and push it down until it reaches the end of the casing.
10:03You're having a laugh, mate.
10:04I mean, this is one of the most surreal moments of my life so far.
10:09Right, meat is going in as we speak.
10:13Oh, yeah, it's coming through!
10:16Are they meant to be, like, stuffed to the brim?
10:26If they could listen to each other and get the dimensions right,
10:29they can get the sausages to be of an equal size.
10:32That is so important here.
10:39How's it going?
10:40It's going all right.
10:41All right, all right.
10:42How about you?
10:43It's really strange, but...
10:45Not anything I thought I'd ever do.
10:48If they haven't got enough meat inside the casing,
10:51it'll start to just look so unappetising.
10:53I'm a little bit concerned about this task.
10:56Uma! Oi, oi!
10:57What the hell?
11:00So how are we going to tie these into sausages now?
11:02Um, yeah, I haven't got there yet.
11:04You haven't got there?
11:05No, I haven't.
11:06OK, I'll wait for you, mate.
11:07Oh!
11:08Is this right?
11:09Oh, well, they're very different from Anthony's, that's for sure.
11:12So I need to thin it out?
11:13Yeah.
11:14I'm doing three.
11:15How many are you doing?
11:16I'm doing three.
11:17Three.
11:18Yes, mate.
11:19I think the sausages are good.
11:20They've come out looking so...
11:22sausage-like.
11:23You must be proud of that.
11:25I'm so proud.
11:26No, I mean, not so much this one.
11:31Red team, blue team, you are halfway.
11:3430 minutes gone, 30 minutes left.
11:36We've really got to get this chicken in the oven soon, Katie.
11:39Lightly flatten it with a rolling pin.
11:41Rolling pin, yeah.
11:42I guess to get it all to the same thickness.
11:45Right, yeah.
11:46Lightly.
11:47It says lightly.
11:49The chicken's bashed out.
11:52They need to fill it with as much butter as they possibly can.
11:55How much of the butter?
11:57Maybe, like, that much.
12:00What are you saying about that?
12:02Like this.
12:03Yeah, about that, yeah.
12:04Yeah.
12:05OK, it's on the chicken.
12:06Close it all up, seal the actual meat itself
12:09so the butter doesn't ooze out.
12:11Then breadcrumber.
12:14They have to now motor.
12:16Flour, egg, breadcrumbs, egg, breadcrumbs.
12:21Flour, egg, breadcrumbs.
12:23Egg again, breadcrumbs again, frying pan.
12:26OK.
12:29I'm nervous about time, but we're going as fast as we possibly can,
12:31so, you know, time is an abstract concept.
12:35It's made up by some Romans or someone years ago.
12:40Maybe I am stressed.
12:45Are we getting on, Ginge?
12:46I'm covered and I'm going to go into the frying pan.
12:48Yeah.
12:49You ready?
12:5225 minutes to go.
12:53I really hope those chickens are going to be ready in time.
12:56We're just on the edge now of success or disaster.
13:00Kiev, don't die on me.
13:03My Kiev...
13:06My Kiev is looking pretty good, if I do say so myself,
13:10but I don't know if it's going to match our gingers,
13:13so...
13:15That's part of the challenge.
13:17I think that's going to sit in there until we run out of time.
13:24Blue Team, your sausages aren't on yet.
13:26Gravy's not done yet.
13:27Still got mash to make.
13:30Yeah, I think we should put the sausages on now.
13:33Anthony?
13:35Anthony, let me know whereabouts you are now.
13:39Anthony?
13:40Anthony?
13:41Yes, Chef?
13:43What the hell?
13:45He's just so erratic.
13:47Uma's giving instructions whether Anthony's listening.
13:50Is there anyone's guess?
13:51Right.
13:53Sausages are on.
13:54OK.
13:55The onion gravy.
13:56Stir in the flour.
13:57Into the...
13:58Into the onion gravy, yeah?
13:59Yeah.
14:00After about one to two minutes, add all of the bottle of the beef stock, OK?
14:03All of it?
14:04Yeah.
14:05Just random, innit?
14:07That gravy needs a good amount of time to boil up, to thicken,
14:11and then to be seasoned really, really nicely.
14:14Add one teaspoon of Worcester sauce.
14:19We want a lovely, rich onion gravy.
14:21Not a wishy-washy, thin gravy.
14:24What does worry me, though, is that Uma's onions are just thinner,
14:28so, therefore, they're caramelising.
14:30Anthony has really large chunks of onion.
14:34If that onion gravy has huge, raw chunks, it'll be inedible.
14:39What we're saying about the mash, Uma, is that...
14:40How is that looking?
14:42I mean, we should just focus on cooking the sausages
14:44and getting the gravy,
14:45because the mashed potato won't take long.
14:48Ten minutes left.
14:50Yikes.
14:52We need to be thinking about making John and I happy.
14:55or at least less frightened.
14:59All we can do is try.
15:02And hopefully we are trying.
15:06Chinja, how you doing?
15:08Chicken's in the oven, potatoes are in the pan,
15:10we've got to do the mayo, and we've got to do the lettuce,
15:12but I think we're getting there.
15:15So, we're going to do three tablespoons of mayonnaise.
15:18Three tablespoons of mayo.
15:19Yeah, one small garlic clove.
15:22One small garlic clove.
15:23So, are you using all this?
15:25Yeah, finely grated it, sir.
15:27My potatoes are getting quite brown.
15:29Are they?
15:30But I have a feeling they're a bit smaller than yours.
15:32Right, okay, okay.
15:34Okay, so now potatoes, Anthony, yeah?
15:37Add 50 ml of cream, 50 ml of milk,
15:40and then salt and pepper to taste.
15:42How's yours looking, Anthony?
15:43Mine's looking like bonnet de douche, mate.
15:45What does that mean?
15:46It means shower cap.
15:47Yay!
15:50Oh!
15:52What are we doing here?
15:53So, we're frying some lettuce grates.
15:56First time?
15:57First time I've fried a lettuce.
15:58Is hot lettuce something that you've never thought of?
16:00Never thought of it.
16:02Five minutes, everyone!
16:05Five minutes!
16:07Are your peas cooked blue team?
16:09There's no, there's nothing on here for peas.
16:12But you've got peas on your bench?
16:14What the hell is going on?
16:15Put on another pan.
16:17And put some peas in there with a knob of butter.
16:20And then chop some mint.
16:22Peas are in. Peas are in, mate.
16:24Both teams have to get it onto a plate,
16:26and those plates should look exactly the same as each other.
16:29That will take time, and that will take communication.
16:31Yeah, it looks really saggy, my lettuce.
16:33That's fine.
16:35It doesn't look suspicious.
16:37No.
16:39You do all your mayo.
16:40Just, it's filled the ramekin to a centimetre less than the top.
16:43Okay.
16:44I mean, I'm great with centimetres, but we'll give it a go.
16:47Just put, like, a large dollop in the centre of the plate.
16:53So, where's the lettuce on the plate?
16:56I'm the mayonnaise.
16:57Yeah?
16:58This is potatoes.
16:59Yeah?
17:00This is lettuce.
17:01And then the chickens go in here.
17:02In the middle.
17:03On the top of the potatoes.
17:04Of the lettuce and the potatoes.
17:05On top of the potatoes.
17:06On top of the potatoes.
17:08How do you want the sausages, chef?
17:11Um, like this.
17:13Three sausages?
17:14Where are they, mate?
17:15Like this, okay?
17:16I'm just giving my chicken as long as I possibly can,
17:18because it was a huge piece of chicken.
17:20You've got 90 seconds, everybody.
17:2290 seconds.
17:23Well, I guess it's done now, then, isn't it?
17:29Start putting the onion gravy on top, okay?
17:32Just drizzle it all over.
17:3430 seconds, everybody.
17:37Okay, here we go.
17:38Finishing touches, please.
17:39What are we doing with the peas?
17:41Just put them, put them on the side that the sausage is on.
17:44What sides?
17:45Right or left?
17:46The opposite side to the sausages.
17:48Come on!
17:49Right there, yeah?
17:50I can't see.
17:51Change the chickens on top of the potatoes.
17:54Put the fat side on the plate.
17:56Rightio, ladies and gentlemen.
17:58Time's up.
17:59All done.
18:00I can't believe I've done that, actually.
18:03I actually think it looks really good.
18:06Oh, I'm excited.
18:08Love working as a team, love being shouted at,
18:10and I just hope John and Grace like our team effort.
18:14I did enjoy that.
18:16It was fun.
18:17But the potatoes just fudged me over.
18:20To cut open the chicken and the garlic butter comes pouring out of it,
18:24as if it's desperate to be eaten.
18:25That's what I'm really open for.
18:27Very excited to welcome the red team.
18:28It's mashed in.
18:29Oh!
18:30All right.
18:31Hello.
18:32Hello.
18:33Hello.
18:34What I love is that we have two plates here that are quite similar,
18:38considering one of you was very confident and the other not.
18:45Obviously somebody was instructing very well, and someone listening.
18:51Rightio, Ginger?
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25:35Anjelika Bell.
25:38Ve winner.
25:39Ve my wife.
25:41Lisa Faulkner.
25:42Oh God.
25:46Unfortunately you won't get the chance to marry John.
25:49I'm so sorry about that.
25:50This one's taken.
25:53Two courses.
25:55One hour and fifteen minutes.
25:57At the end of this.
25:59Sadly one of you will be going home.
26:02Ladies and gentlemen.
26:03The pressure's on.
26:04Let's go.
26:05I'm nervous.
26:12But we're here.
26:14And this is what it's all about baby.
26:19I'm trying not to play it safe.
26:21I'm trying to do something a bit challenging.
26:23And different for me.
26:26And I just hope I can pull it off.
26:28Ginger.
26:29Always impressive.
26:31Cooking up a storm.
26:32And doing it through double eyelashes.
26:34We're seeing food with real detail.
26:37She is truly ambitious.
26:38I really, really want a place in the semi-final.
26:47I very much have that little competitive gremlin on my shoulder.
26:50And it's time to serve it some dinner.
26:52I am cooking crab ravioli with lemon butter and then I'm cooking herb and mustard crusted lamb with smashed potatoes, balsamic onions and a mint sauce.
27:06Ginger, you always give yourself a lot to do.
27:09It's really impressive.
27:10Yeah.
27:11And I think I'm just desperate for attention.
27:13Do you think that might be it, Grace?
27:14Darling, we all are.
27:15What's the inspiration here, Ginger?
27:17The inspiration is my partner, Viv.
27:19These are their favorite foods, crab and lamb.
27:21So I'm cooking this for them.
27:26Viv and I met over 10 years ago.
27:29We were both performing in a nightclub.
27:31And we've kind of been joined at the hip ever since.
27:36So there is added pressure in the kitchen today.
27:40Ravioli pasta is perilously hard.
27:43It has to be thin and delicate, gorgeous parcels.
27:46It can't fall apart, but it can't be too thick either.
27:50Lemon, crab, inside that filling of the ravioli, there's mascarpone, there's chili.
27:56The filling needs to be robust and really highly seasoned because the pasta is bland.
27:59Rack of lamb, roasted, mustard across the top, a herb crust.
28:07Pink lamb all the way through, please.
28:10OK.
28:11She's given herself a lot of work to do.
28:16I'm feeling strangely relaxed.
28:18I don't know if that's a good or a bad thing, are they?
28:21Uma, she's an unflappable thing.
28:25Creative food without haggis.
28:27Those wonderful flavors of Nigeria.
28:29She grew up with.
28:30I wanted to absolutely go for it.
28:33I am making a tuna tartare with avocado.
28:37Why tartare?
28:38It's always my go-to starter in a restaurant.
28:41Is there any part of it that's going to be cooked?
28:42Like little crisp breads or toast?
28:45No, there's not.
28:47Right.
28:48The next course.
28:49Lamb kebab is always the first thing I want when I've been away.
28:52It was literally the first thing I got when I came back from Love Island.
28:55So I'm doing like a deconstructed kebab.
28:57I'm going to do lamb and I'm going to do whipped feta and a grilled onion and some chickpeas.
29:04Bread?
29:06A cabbage salad.
29:07Do you think the dining room will perceive you as pushing yourself enough?
29:11I hope so.
29:13I mean, I'm not sure now.
29:14I'm a bit concerned about the not cooking part, which wasn't really on my mind.
29:20A tartare should be chopped small enough that it's delicate and edible.
29:27Alarm bells have gone off me right away because she's slicing it into rather large chunks.
29:33This isn't tartare.
29:34It's just chopped.
29:36I don't mind that she's not cooking as long as we get her the flavors we want.
29:40The salt is the soy, the acid of lime.
29:44Avocados without any seasoning are just a bit bland.
29:46I hope she's really generous with that seasoning.
29:50Main course, I like the idea of this deconstructed kebab.
29:54The flavors of marinated lamb.
29:57Then there's spices like cumin and coriander, so it's going to be really vibrant.
30:02Whipped feta, really, really salty.
30:05But where's the bread?
30:07Something lovely and soft to mop up all the juice.
30:10If I get it right and it tastes how it tastes when I tried it, then I hope it will be enough to keep me in the competition.
30:16And hopefully to the crown.
30:22Seasoning, anyone?
30:24Katie's a great cook, but she is a bag of nerves.
30:28She cooks crowd-pleasing food.
30:30Food that we love to eat.
30:32What Katie's got to do is just believe in herself and go for it.
30:34There's been some wobbles on the way, but I am really proud of myself and I don't give up.
30:41I'm an all-them gal, so I am going to keep fighting and I genuinely really want to be in the semi-finals.
30:48Katie, how's it going?
30:50We're having posh cheese on toast, guys.
30:53No, there's more to it than that.
30:55I am cooking a courgette, basil, chilli, ricotta, parmesan, pancetta, bruschetta.
31:04OK.
31:05Try and say that after a glass of wine.
31:09I love that Katie's got six or seven ingredients going on in this bruschetta topping.
31:14But the whole point of bruschetta is that the bread remains crisp.
31:18Just rubbing a bit of garlic on the toast to give it more flavour.
31:22I do worry that this could just end up like sludge on the top.
31:29And then for main course?
31:30Main course is seafood linguine.
31:32I went on a trip to Venice with my pal Lisa George.
31:35She played my auntie on Corrie.
31:37And I just remember being on the seafront and just having this seafood linguine,
31:42so I just want to recreate it because it kind of reminds me of her.
31:44You've never made linguine before?
31:46I have at home practising for this, but otherwise, no.
31:49I'm partial to a spag bol grace.
31:52This is on a higher tier.
31:56Linguine like spaghetti, but really, really fine and flat.
32:01It's one of the most difficult pastas to get right because it clumps together very quickly.
32:05And it cooks in a matter of seconds.
32:09She's making us a sauce.
32:10In there, she's got mussels.
32:12She's got prawns.
32:12She's got crab.
32:14Those prawns can't be overcooked, and I don't want undercooked mussel.
32:17Those mussels need to be open and vibrant.
32:21You're not feeling just Grace and I today.
32:23You're feeling three invited guests.
32:24How does that feel?
32:25I'm nervous about that.
32:27You feel like my mum and dad in the kitchen, they're strangers.
32:34I'm calm, but I'm not.
32:40Anthony is pure joy to have in the kitchen.
32:43He's funny.
32:44He's happy when he cooks.
32:46His love of Greek food has shone throughout the competition,
32:49but it's now for him to show a bit of detail,
32:52to just calmly go about the task.
32:55Anthony, Duncan only made it to a quarter-final.
32:59Yes.
33:00Simon didn't make it to a quarter-final.
33:02No.
33:02You are up for a semi-final.
33:04I'm so up for a semi-final.
33:06I've never gone to do anything on my own in my life,
33:08and I've never won anything.
33:09So if I can get to semi-final, I've beaten the boys,
33:12and I've done so well.
33:13What are you going to cook for us?
33:14I've put my own little spin on prawn, coconut, curry,
33:18with my own sort of pillow rice on the side,
33:20and the dessert is an old-school chocolate souffle.
33:23With the souffles, do you need them to all rise?
33:27Yeah.
33:28She's here all week, ladies and gentlemen.
33:30One for the money and the green rise,
33:32it's true for the love that you're denied.
33:35All rise.
33:37All rise.
33:38All rise.
33:38Anthony's souffle needs to be a light, fluffy, spectacular souffle.
33:45It's looking good, man.
33:46It's looking good.
33:47I'm folding it.
33:48Texture on the top, but then almost collapsible
33:50the moment you start to put it to your mouth.
33:52A good souffle is a thing of beauty.
33:56Main course, prawn curry.
33:58He's using coconut cream and coconut milk.
34:00That means it could be sweet.
34:03I hope he's got a balance there
34:04of lots and lots of decent spices.
34:07It's added pressure to cook for a previous finalist,
34:11but I just hope that some of them liked blues music
34:14and don't judge me on a...
34:15Don't judge me too much on the food.
34:19I want to see some MasterChef magic today.
34:31I want to see a little bit of something that I go,
34:33I'm really excited.
34:34I want to eat the winner's food today.
34:38My expectations, they're always quite high,
34:41but I just love good food,
34:43and when it's cooked with love and confidence,
34:47then it should taste good.
34:49Cooking for guest judges is insanely stressful.
34:56It's your peers,
34:57and you don't want those people to be like,
34:59oh, my goodness, that food was rubbish,
35:01because we remember.
35:04Cheers. Cheers.
35:10Ginger, you've got 15 minutes on that first course.
35:13OK. We're all right. We're all right.
35:15Crab ravioli with lemon butter.
35:17I think that sounds incredible.
35:20This guy's got a little hole in,
35:22so he might not make it into the pan.
35:23You've got to make sure it's rolled out thinly,
35:26and you seal it,
35:27because nobody wants their crab crawling out.
35:31Right, come on, come on, come on, come on.
35:33Let's go.
35:34I love you all.
35:37You are my children.
35:38Don't explode.
35:39What you don't want is big, heavy ravioli.
35:43Do you know what I mean?
35:44You want it to be light and fresh.
35:46Fingers crossed, Ginger.
35:48Ginger.
35:49Yeah.
35:49You've got three minutes.
35:51OK, great.
35:51How's the ravioli?
35:52Yeah, they're good.
35:53They just need another minute or so.
35:55Don't overboil them, because they'll start to fall apart.
35:57OK, I'll take that, John.
35:58A little bit of sauce on each one
36:00before they go on the plate.
36:02Look at that.
36:03They are lovely and plump.
36:04Yeah.
36:04Oh, I hope so.
36:07Ginger, what's going on this ravioli?
36:09I've got lemon zest and then this parsley crisp.
36:12Ginger.
36:12Yes.
36:13Showtime.
36:17Somebody has worked in a restaurant.
36:22That's impressive.
36:26Hello, friends.
36:27Oh, Ginger.
36:28That was nearly a disaster right there.
36:32I love this pink jumper.
36:33Thank you.
36:34Oh, that looks good.
36:36I have cooked crab ravioli with lemon butter.
36:40I hope you enjoy it.
36:41Thank you very much.
36:42Thank you.
36:42See you.
36:43See you.
36:43Bye.
36:48It tastes amazing.
36:50The pasta's cooked really well.
36:53Al dente.
36:54Nice and thin, not too thick.
36:55The crab is buttery.
36:57It's zingy.
36:58The marriage of the chili and the lemon just packs a punch in your mouth, but it's not too
37:04much.
37:05It's really delicate.
37:06Ginger, you can see, is someone who's meticulous to detail, and that's what's been presented
37:12on this plate.
37:14It is an impressive dish, and I love the buttery sauce over the top, and I love the sharp burst
37:19of lemon.
37:20A great filling of crab.
37:21A little bit of chili heat in the back of my throat.
37:23That's actually a really good dish.
37:25Okay, Ginger, you've got 15 minutes on your next course.
37:31Oh, yeah.
37:32I love herb-crusted lamb.
37:36Smashed potatoes, onions and mint sauce.
37:39You've got everything.
37:40A lovely, rich dish.
37:41You guys are okay, are you?
37:43Right, let's start plating.
37:46Smashed potatoes, I would love them to be crispy on the outside, a little bit of skin, and soft
37:50on the inside.
37:51I can hear the crispiness as they're coming off the paper.
37:55Lamb now.
37:56Moment of reckoning, Ginger.
37:58Ha-ha.
37:59You want to get some lovely crust on that lamb, and packed with flavour.
38:04Is it cooked?
38:07Ooh.
38:08That's how I like it.
38:11Make it look smart.
38:15Okay.
38:16Off you go.
38:18Thanks, Ginger.
38:19Thank you so much.
38:20Hello again.
38:26Hello.
38:27You're welcome.
38:28Yum.
38:30For your main course, you have herb and mustard-crusted lamb with smashed potatoes, balsamic onions,
38:36and mint sauce.
38:38Thank you very much.
38:39Thank you.
38:39Enjoy.
38:40If you'd told me a few weeks ago that I would have been able to do that in the time today,
38:55I would have absolutely laughed in your face.
38:57So, whatever happens in the competition, I'm really happy with how it went.
39:03My lamb is cooked beautifully.
39:07The crust on it is beautiful.
39:08The flavour of that mustard and those herbs is so fresh on that gorgeous, rich lamb.
39:15Potatoes are insane.
39:17They're crispy.
39:18I really enjoyed these little caramelised onions.
39:21The mint sauce, it's got acidity.
39:23It works really well with the lamb.
39:25This is delicious, absolutely delicious.
39:29All the flavours complement each other, and I'm really impressed.
39:32Huge amount of skill from ginger.
39:34That lovely, sweet pink lamb cooks beautifully.
39:38It's decadent.
39:39It's buttery.
39:40It's herby.
39:41It's salty.
39:42It's all the good things.
39:45Uma, you ready to go?
39:47I think so.
39:50I have eaten some amazing tuna tartare.
39:54It's nice and light, but it has to be prepped right.
39:58I'd like my tuna quite finely chopped.
40:00You want to have some soy, sesame.
40:03Because there's not much cooking involved, you've got to bring it.
40:06When we put it in our mouth, it's got to hit straight away.
40:09Two minutes left.
40:11Don't you worry, guys.
40:12I think I've got this.
40:14Hurrah!
40:15This is a confident rumour.
40:16I know.
40:18This is it.
40:18This is it?
40:19Yay.
40:20OK, take the plates.
40:21Thank you.
40:22Good luck.
40:24Well done.
40:26That is an enormous tartare.
40:28Tartare's meant to be delicate.
40:30Hello.
40:32There we go, guys.
40:34Oh, lovely.
40:36So, for you guys today, I have cooked an Asian tuna tartare with, like, an avocado bed.
40:42Enjoy, guys.
40:43Thanks.
40:43Usually in a tuna tartare, it's either slices or small cubes.
40:56This has got quite chunky bits of tuna.
40:58And she's marinated that tuna in some soy and sesame, but it definitely needs a bit more.
41:04I actually can't taste what it is.
41:07If you are going to do something simplistic, you've got to go for those flavours.
41:12It's such a shame because it's sort of, you take a bite and then it just fizzles out.
41:16That bed of avocado, it's just maybe a bit stodgy.
41:20It's not as refined as I would like it to be.
41:22She's chopped it as if she's chopping stewing steak to her into a stew.
41:28That fish itself needs more marinade.
41:31It just doesn't have the flavour.
41:32Uma's main course is lamb kebab.
41:39Another lamb dish. Yum.
41:41Something I would eat at three in the morning when I was 21.
41:45But I think it's going to be a bit different to that one.
41:47I want that lamb succulent, juicy, seasoned.
41:53Is there freshly made flatbread that it goes on?
41:56Because that will elevate it.
41:59Those onions are looking great, Uma.
42:01Thank you very much.
42:02I'm very, very impressed.
42:05Whipped feta, she won that.
42:06Lovely, light feta.
42:08You've got 30 seconds, Uma.
42:09We've got this.
42:11Go.
42:13I think they look good.
42:19Happy with that?
42:20Yes, I think so.
42:21Good.
42:22They're waiting for you now.
42:24Go, go, go.
42:25Chickpeas, quick.
42:27That's it, though.
42:28It's the last thing.
42:28Just a couple of pomegranate seeds.
42:30Done.
42:31Done.
42:32Go.
42:33Oh, my boy.
42:37Hello.
42:38Hello.
42:42I have made you guys a deconstructed kebab.
42:45So it's lamb with a grilled onion with pistachio and pomegranate,
42:50whipped feta, and then a red cabbage slaw.
42:53And some chickpeas.
42:55I can breathe.
42:55That's it.
42:56Thank you so much.
42:58You're welcome.
43:05The lamb is cooked beautifully.
43:08There is a sweetness to this pistachio caramelised onion.
43:13It's delightful.
43:14The chickpeas, they're sort of toasted slightly.
43:17We've got those pomegranates that are just sitting on that whipped feta,
43:21which is giving it that sweetness.
43:22I love what she's put on that lamb.
43:24A little bit of cumin.
43:25You've got a bit of smokiness.
43:27But there's no flatbread, which is a shame.
43:31That is a beautiful piece of lamb cooked to absolute perfection.
43:36And that onion, delicious.
43:37There's so much vinegar in that red cabbage, it's harsh.
43:41Almost burns my tongue.
43:42And it needs a big piece of bread.
43:45I feel relieved.
43:47I think today is the day that I felt the most pressure.
43:49Even though I still may have come across relaxed,
43:51I wasn't feeling it on the inside today.
43:57How are we doing there, Katie?
43:58We're nearly there.
44:00I just want to dry off these courgettes,
44:02because I don't know if they're a bit oily.
44:03OK.
44:06Well, Katie is serving up courgette, basil, chili,
44:09and ricotta, pancetta, bruschetta.
44:11Lovely.
44:12Nice flavours.
44:14People sort of think of it as a piece of toast
44:16with some things on it,
44:18but it really should be a celebration
44:20of what's on top of it.
44:22If you get it right, lovely crunch to the courgette.
44:26The chili, obviously, beautiful.
44:27Ricotta's very creamy and light.
44:29And then, obviously, the pancetta's going to bring that salt
44:30and awesome flavour.
44:34OK, you've got about 60 seconds.
44:36All right.
44:37What's going on over the top?
44:38Chili oil.
44:38And a bit of parmesan.
44:41Go on, then.
44:41Quick, quick, quick, quick.
44:43Let's hope it tastes good, eh?
44:44Yeah.
44:45Are you happy with that, Katie?
44:46I've done it.
44:46Yeah, I am, actually.
44:48Good.
44:48You need to get back for your linguine.
44:49Off you go.
44:50Let's go.
44:57Hello.
44:58Hi.
44:58Hi.
44:59How are you doing?
45:00Good.
45:01How are you?
45:01I'm all right.
45:05This is courgette, chili, ricotta, parmesan, pancetta, bruschetta.
45:12Thank you.
45:14All right, enjoy.
45:15Bye.
45:17I don't know about you, but, woo!
45:19My bread is soaked in garlic.
45:22I'm like, woo!
45:24But it tastes nice.
45:25I think the flavours are all really nice.
45:29It's just overpowered with the garlic, which I don't mind because I really like it, but
45:34it sort of doesn't let anything else sing, really.
45:37The courgettes, brilliantly cooked.
45:39And when I've taken them off, they taste great.
45:42I love garlic, but it's just too much.
45:46The bread is still crisp and crunchy and seasoned beautifully.
45:50We've got spice from that chili.
45:52We've got saltiness coming from that cheese.
45:54We've got a little bit of smokiness coming from that pancetta.
45:57And sweetness coming from the courgette.
45:59I really like this combination of flavours.
46:03Katie.
46:05Eight minutes on your linguine.
46:07OK.
46:08Oh.
46:10Thank the Lord.
46:12All right, so Katie's main is a seafood linguine.
46:16Love it.
46:16I'm all over it.
46:18You don't want to overcook your fish, and you have to know that there are certain bits
46:22of fish that maybe take slightly longer than others.
46:27The stress.
46:29I've been intrigued to know if Katie is making her own pasta.
46:33Fresh pasta.
46:34Does elevate it massively.
46:35You can tell the difference.
46:38OK, where are we?
46:39Linguine and sauce.
46:40Linguine is very much nearly done.
46:42You've got two minutes, Katie.
46:43OK.
46:44Get on the plate.
46:47How's it looking?
46:48How are you feeling?
46:49I feel a bit stressed, Graves.
46:52But we're doing it.
46:53But I'm doing it.
46:53We haven't left.
46:54No.
46:55I love you, Mum and Dad.
46:58You're very helpful in the stressful situation.
47:01You've got 60 seconds.
47:03I'm just going to have to chuck it on.
47:06Done?
47:07Yeah.
47:08Off you go.
47:08Right, let's go, shall we?
47:12Go on.
47:13There you go.
47:14Thank you.
47:16So I have made for you seafood linguine with mussels, prawns and crab meat with a bit of parsley
47:22on top and white wine.
47:23Thank you.
47:25Thanks, Katie.
47:25Thank you.
47:31You've got to hand it to Katie.
47:33She's cooked her own pasta and it's delicious.
47:36The seafood hasn't been scrimped on.
47:39I've had about six prawns.
47:40There's mussels in there.
47:41Prawns are cooked brilliantly.
47:42Yeah.
47:43Really nicely cooked.
47:44Crab tastes amazing.
47:45It tastes good.
47:46It's a really nice, fresh tomato sauce and I think it's really light.
47:52It's a really nice plate of food.
47:55She's made her own pasta.
47:56She's made a really good sauce.
47:58The prawns are cooked nicely.
47:59They're cooked all the way through.
48:01It is a tasty thing.
48:03I didn't smash it out of the park, but I've just made pasta.
48:08Who else can say that?
48:10Quite a lot of people, but not many people I know.
48:16Anthony.
48:18Yes, sir?
48:19Eight minutes on your first course.
48:20Got you.
48:23Prawn curry can be spectacular.
48:25It's all about that flavour.
48:27The coconut, the spices mixed together.
48:30It wouldn't be me if I wasn't worried.
48:32Just don't want it to overcook.
48:33I want to have a prawn curry where the prawns can take on that lovely spice.
48:39Also, the pilau rice.
48:41It can't be soggy and it can't be crunchy.
48:44It's got to be perfect.
48:45Two minutes, Anthony.
48:47Yes, sir.
48:48There you go.
48:49Great.
48:49Good job.
48:50Next one.
48:51Hopefully, we won't be feeling blue when we finish it.
48:56Great colour.
48:57Thank you, John.
48:59It's like watching a completely new person.
49:02Where did the cheeky chappy, Anthony Costa...
49:04He's gone.
49:05Are you done now?
49:06There's nothing else to go on top?
49:07I'm ready to go.
49:08Are you happy?
49:09I'm really happy.
49:09Right, off you go.
49:10What's happening?
49:22What's happening?
49:25Thank you.
49:28Ladies and gents, what you have here is Costa's coconut curry with prawns on top, with coriander
49:34oil, and my own take on pilau rice.
49:37Enjoy.
49:37Thank you.
49:38Cheers.
49:42I think Anthony has made an amazing curry sauce.
49:46It is velvety, and it's sweet with coconut and that cardamom.
49:51The prawns are cooked beautifully.
49:53Really delicious.
49:54Well, Anthony promised his own take on the pilau rice.
49:57He's added star anise, there's cinnamon, and turmeric in this, which you can really taste.
50:03It does take you on a sensory journey in your mouth.
50:06You know, the sauce for me is on the thicker side.
50:08The flavour's there.
50:09I just wish it was slightly less thicker.
50:12I could carry on eating this and just demolish it.
50:15That sauce in that curry is really delicious.
50:18The prawns go nice and crunch to them, and they're cooked all the way through.
50:21Nicely done, Anthony.
50:24Anthony.
50:25What's up?
50:25What's the base of your souffle?
50:27It's chocolate, egg whites, bit of salt, bit of sugar, all ready to be piped up in the
50:33mannequin.
50:34What's it called?
50:35Ramekin.
50:35That one.
50:36Not a mannequin.
50:36Don't use a mannequin.
50:37It just come out of my mouth.
50:41For the quarterfinals, deciding to do a souffle is brave.
50:47I'm going to pop this in now.
50:50You've got to make sure that it comes out of the oven, it has that rise, and it's beautifully
50:54soft and velvety when you break into it.
50:58You've got five minutes, Anthony.
50:59Yes, sir.
51:00How are our souffles?
51:02It just feels like they're not rising.
51:05You have to wait right to the last minute before you bring them up, aren't you?
51:07Yeah.
51:10Chocolate, mixed berries, whipped cream, what's not to love?
51:1490 seconds, come on.
51:16They are rising.
51:18Grace, look.
51:19Let's get it out.
51:22Wee.
51:23They've got a little judder, so they're definitely soft in the middle.
51:28Your desserts are ready, please.
51:29Go.
51:31Go, Anthony.
51:32Now, listen, right, this is my version of a chocolate souffle.
51:41You've got the cream there as a bit of an added bonus, but I'll get me coat.
51:45See you later.
51:51For someone who doesn't love chocolate desserts, this has got the right balance for me.
51:57It's like a lovely, delicious, hot mousse.
51:59I love that he's made a pudding, and I applaud him for making a souffle.
52:05Mine is slightly overcooked, and I don't want to say that it is, because the flavours are delicious.
52:09It's not too sweet.
52:10It's really lovely.
52:11I've finished mine.
52:13Yeah.
52:14So, you know, I'm happy.
52:15I'd pay for it.
52:18Anthony has not really made a souffle.
52:20It's more of a chocolate pudding, but it's puffed up.
52:23It's difficult for me to criticise it as I push it into my mouth at a rate of knots.
52:27It's a very adult, bitter, dark chocolate used in absolutely the right amounts.
52:35Oh!
52:36Hee-hee-hee!
52:38Oh, thank God it's over.
52:40It was pressure, pressure, pressure.
52:43I hope I've brought to the table fun, laughter, and some nice food along the way.
52:53Quarterfinal day in the Marsha kitchen.
52:55On the whole, I think we've eaten really well.
52:58So, best of luck, everyone.
53:00We all tried really hard, and I'm proud of us all.
53:03Aw.
53:04Heat won 2025.
53:05Yay!
53:06One, two, three.
53:07Yay!
53:08Good luck, guys!
53:09We've now tasted it, and we've heard the comments from the dining room.
53:14Their cook of the day was Ginger, and I think we agree.
53:18Ravioli filled with crab, nice and spicy, lovely lemon butter sauce.
53:22Ginger's lamb was outstanding, but those potatoes, I could have eaten them by the kilo.
53:28So, we've got ourselves our first semi-finalist.
53:31Uma's first course was more about assembly rather than about cooking.
53:34We had a tuna tartare, big, chunky blocks of tuna.
53:38It could have had a lot more finesse.
53:41It was meant to be vibrant and zingy, but it was very flat.
53:45But that lamb, really delicious.
53:48But I would have loved some bread with it.
53:50Katie really pushed herself.
53:52I personally loved that bruschetta.
53:56There was so much intention to pack a punch.
53:59But dining room found the garlic a little bit too strong.
54:02Main course, made her own pasta, showing off technique.
54:05Cooked mussels and prawns really, really well.
54:07Anthony's main course was a delicious curry with a subtle blend of spices.
54:14It was a lovely, hearty plate of food.
54:17His dessert, souffle of types.
54:18Not quite a souffle, but we all agree it was a tasty pudding.
54:22Now, we've got to make a decision, Grace.
54:24Who's it going to be?
54:26I really do want a place in the semi-final.
54:29I have worked my socks off.
54:30I've not got any left.
54:32And I tried my best.
54:33If it's my turn to go, I'll be devastated.
54:38Oh, man, I'm just getting started.
54:39I don't want to go home.
54:42I'm enjoying this experience a lot more than I expected that I would.
54:46I hope that what I've done today is good enough to secure me the spot.
54:57You four have done a brilliant job.
55:00But as you know, we've only got three semi-final places to give.
55:05And that does mean, sadly, one of you is leaving us.
55:10Our first semi-finalist is Ginger.
55:18Congratulations.
55:20Thank you.
55:21Good on you.
55:22So that second semi-final place is going to Anthony.
55:32What?
55:33Yay!
55:34What?
55:37No.
55:41Wow.
55:43Thank you, food pods.
55:44Our third semi-finalist is...
55:52It's you, Katie.
55:54What?
55:55Oh, God!
55:56Are you kidding me?
55:57What the heck?
55:59Thank you.
56:00Oh, my God.
56:01It's great.
56:02I'm sorry, Uma.
56:03Oh, my God.
56:04I'm so sorry.
56:05I'm so sorry.
56:05Uma.
56:06Uma.
56:07Thank you so very much indeed.
56:09Love you, guys.
56:10Love you, mate.
56:11I mean, obviously, it's disappointing when you leave.
56:15Everyone wants to win, but I'm so proud of myself.
56:19I'm going to go home.
56:20I'm going to have an espresso martini.
56:22Absolutely not cooking tonight, no.
56:29What is this in front of us?
56:31I think there's semi-finalists.
56:33Yes!
56:33Yes!
56:40Yes!
56:40So tough.
56:42So tough.
56:43I can't believe I'm a semi-finalist, and I've beaten the boys.
56:46Yes!
56:48I'm still in shock.
56:50I'm absolutely shooketh.
56:51But I am so overjoyed to be here.
56:54I just can't believe it.
56:56Semi-finalists is pretty good, but I thought I was just coming here to have a lap and enjoy
57:01myself and maybe learn a couple of things, but I'm starting to get my eyes on the prize
57:06a little bit now.
57:07Next time, five new celebrities...
57:13They are massive.
57:15They're just so big.
57:17...take on the challenge...
57:18Oh, God, look at that.
57:20Oh, no!
57:21Oh, wow.
57:22...to become Celebrity MasterChef champion.
57:25You've literally just invented a new pudding.
57:28Put a little regga in the...
57:30Mm-hmm.
57:32I've got no complaints.
57:33I like them a lot.
57:34...
57:38...
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