Celebrity Masterchef - Season 20 Episode 02
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00:30İzlediğiniz için teşekkür ederim.
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07:12Bu bir çoğuncukla var.
07:13iz İndia, özellikle West Bengal.
07:16Bu çoğuncukla bir çoğuncukla ama bir aromadır.
07:19Bu çoğuncukla bir aromadır.
07:21Bu çoğuncukla çok çok azalık aromadır.
07:24Ok, yapın.
07:26Bu çoğuncukla var.
07:28İlpe.
07:31Biliyatın.
07:32Biliyatın.
07:33Çoğuncukla yasak.
07:35Çekilini.
07:37Gelli-like white flesh with the coconut water
07:40is added to fresh prawns, garlic, ginger, cumin, poppy seeds.
07:48Ooh, this is scary.
07:57The coconut is then sealed with a dough around the outside
08:01like a pie top, and then it's baked in the oven.
08:04Bringing a whole green coconut to the table
08:08and opening it and scooping out
08:10a delicate prawn curry from inside.
08:13That lovely visual, sensory delight.
08:17Okay.
08:19Junji, you look like you're having a ball.
08:20I am. I'm having a great time.
08:21I've never eaten a curry out of a coconut.
08:23That's really exciting.
08:24You're going to have to be careful
08:25about whether the prawns are cooked at the end or not.
08:27I think it's just going to be surprises all afternoon, really, isn't it?
08:30How are you feeling about the competition?
08:31I'm feeling good, you know.
08:32I'm trying not to think too much of it as a competition
08:34and more is just like a really fun cooking holiday
08:36so that the pressure isn't on me.
08:39All the years I've done Mars, Chef,
08:40I've never heard anybody describe it as a cooking holiday.
08:44You've never been on holiday with me.
08:46Get on with that. See you later.
08:49Something's happening in there.
08:5020 minutes gone, everybody.
08:52An hour and 10 minutes left.
08:54Don't slow down. Keep it going.
08:58Anthony, pop star and actor.
08:59His ideas are good, but I want a bit more oomph.
09:03I want a bit more showman that Anthony truly is.
09:07He's so lovable, but his nerves, I take him under.
09:11He's taking on a red chicken curry
09:13inspired by Karen's travels to Sri Lanka.
09:17This curry really blew my mind.
09:19It had a whole array of different flavors
09:21that we weren't used to.
09:22Things like lemongrass had pandan.
09:24And it's just such a warming, gorgeous curry.
09:29I love following a recipe
09:31because it's there step by step.
09:33It's like a script.
09:35Bang, bang, bang.
09:36If this goes wrong,
09:38it ain't my fault, mate.
09:39I've followed it.
09:40That Sri Lankan red chicken curry
09:44needs to be really spicy and hot.
09:48He's first marinated the chicken
09:50with a mixture of spices and garlic and ginger.
09:53The chicken goes in with onions, sweet coconut milk.
09:58He's got to make sure it's vibrant.
10:00He can't just rely upon the recipe.
10:02He's got to taste his food as well.
10:03Oh, mate, that's bonnet de douche, that.
10:09Do you like curry?
10:10Love, love a curry.
10:11I can cook it, but I can't cook it.
10:13Do you know what I mean?
10:14Well, if anybody is going to teach you,
10:16it's this man.
10:18The way I always teach curries
10:19is layering curries.
10:21You're not just putting everything
10:22into a pan and boiling them.
10:23Imagine a great song.
10:25If everyone's not playing their bit perfectly,
10:27you'll have a terrible song.
10:28I get it, I get it.
10:29I told you it was a learning curve.
10:31It is.
10:33Uma, reality TV star,
10:39has amazing ideas about food.
10:42Putting the haggis onto the rosti,
10:44absolutely ingenious,
10:46and then cooking Nigerian food.
10:49She'd put her own spin on it.
10:50I really admire what she's doing.
10:54Uma's got paneer, takadal,
10:56and pilau rice.
10:58Probably three of the most iconic
11:00and well-known Indian takeaways
11:02in all of Great Britain.
11:05But she has to make her own paneer.
11:09Paneer is Punjabi cheese
11:11from the north of India.
11:13There's nothing like good homemade paneer.
11:15My mum made it for us growing up.
11:17Never made paneer cheese before,
11:19so I think that would be a test.
11:23You split the milk,
11:25and while it's hot,
11:25you get it into the cheesecloth.
11:27And then you want to tie it
11:28really nice and tight,
11:29and then press it.
11:33I'm scared that it's going to burst.
11:35Did you add a little bit of salt?
11:36Yeah.
11:36I'd add some salt
11:37and just give it a quick mix.
11:38Yeah.
11:39And then squeeze it through.
11:40Okay.
11:42And that's going to be cooked
11:43in a spinach gravy
11:43made with freshly sautéed spinach,
11:47a little bit of tomato and onion.
11:48If you were in Punjab,
11:50this is what you'd be eating for dinner.
11:51Oh, that's amazing.
11:53And you're doing it in 90 minutes.
11:54I am a bit worried
11:55that I'm going to not get this all done on time,
11:57but I'm trying my best.
11:58She's unflappable.
12:00Oh, I love that.
12:01Good luck, your mum.
12:01Thank you, guys.
12:04Not being able to prepare
12:05makes me a little bit nervous,
12:06but I am confident that I can pull it off.
12:09I'm trying to strain all the liquid out of it
12:12as much as I can,
12:13so I need to put some weight on top of it.
12:18Gaz, actor and para-olympian,
12:22he's vegan,
12:24and he wants to celebrate that food.
12:26He's proved himself
12:27to have an absolutely fantastic palate.
12:29He won the palate test.
12:31But now what I want from him
12:32is a coherent place of food
12:35without any mistakes.
12:37Gaz is making Karen's version
12:39of popular Indian street food,
12:42Bombay Frankie.
12:43This is a dish very close to my heart.
12:47We'd go off after school
12:48to one or two of these vendors
12:51who, you know,
12:52we always love to eat a chicken Frankie,
12:54a mutton Frankie,
12:55and on occasion a potato Frankie.
12:58This is a potato sandwich.
13:01Crushed potatoes
13:02with loads and loads of spices.
13:04I think the potatoes,
13:05there's like a few large chunks
13:07that haven't cooked through.
13:09Pan-fried so it's nice and crispy
13:11on the outside.
13:13With that,
13:14he's got a classic Indian green chutney,
13:16and that means lots of mint,
13:18coriander, green chilies.
13:21But the big thing seems to be
13:23making this roti
13:25that's sitting underneath.
13:26A lovely thin bread,
13:28slightly flaky,
13:29a little bit of oil on the outside,
13:31because he needs to roll
13:32the whole thing up
13:33like the best Indian wrap
13:35you've ever had
13:36in your whole life.
13:40I messed up.
13:43Not to start again.
13:44As soon as I saw Karen,
13:46I was like,
13:47oh, okay.
13:48In some ways,
13:49I was excited
13:49because it's flavours that I know.
13:51In other ways,
13:52I was like,
13:52I felt the weight
13:53of the entire subcontinent
13:55on my back.
13:57Where's your family from?
13:58Pakistan.
13:59So you understand spicing?
14:03Yes.
14:05Yeah, for the moment.
14:06It wasn't a convincing answer.
14:07That's why my mum
14:07doesn't let me in the kitchen,
14:08or didn't let me
14:09when I was growing up.
14:10So all the food
14:11that you grew up with,
14:12your mum and your grandmother
14:13used to cook for you?
14:13Yeah, pretty much.
14:14Have you ever had a bombay, Frankie?
14:15No, not at all.
14:16First time.
14:17Rotis not going to be easy,
14:19but I'm sure you'll do well.
14:20I can't wait for mine.
14:20No pressure.
14:25You're over halfway.
14:29Katie's bream
14:31is marinating
14:32in turmeric,
14:33chilli and lime.
14:34But there's a question mark
14:35over the consistency
14:36of her masala sauce.
14:38Is that cooked down?
14:40Yeah.
14:41You cooked it?
14:41Yeah.
14:42I will just cook it
14:42for a little bit longer.
14:44All right.
14:44Thank you.
14:45I can see she's panicking
14:47a little bit right now.
14:48I went and checked
14:49the paste that she made.
14:50It was a little thinner
14:51than I wanted it,
14:52so I've got her to cook it again.
14:53This just needs to reduce down.
14:56Needs to go to, like,
14:57a paste.
14:58But she needs
14:59to act quickly now.
15:00It's a big fish.
15:02It needs to bake through.
15:03So she'll need it
15:04at least 18 minutes
15:05from the looks of that fish.
15:07She also needs
15:08to get going
15:09on her vegetable garnish.
15:11Make sure you're
15:12cutting them to the right size
15:13because otherwise
15:13they cook unevenly.
15:15Okay.
15:18Okra is one
15:19of my favorite vegetables,
15:20but it's got to be
15:21cooked properly.
15:22Biting into crunchy okra
15:23in this particular dish,
15:24I don't want it.
15:25Ginger's prawn
15:28and coconut curry
15:29is in the oven.
15:31She's now rolling out dough
15:32for a Bengali flatbread
15:34to accompany it.
15:36Luchis are these
15:37lovely, delicate,
15:38fried breads.
15:39They puff up
15:40like magic.
15:42If you're making them
15:42for the first time,
15:43need a little bit of technique.
15:44You need to roll it out
15:45perfectly.
15:47That's kind of supposed
15:48to be a circle.
15:49And then deep fried,
15:51making sure
15:51it puffs up fully.
15:53It's nice and crispy.
15:56Newsflash,
15:56something is happening.
15:57Is it about...
15:58Is it going to do it?
15:59Ginger, what's happening?
16:00What's happening is
16:01these things are supposed
16:02to turn into balls
16:03after 10 seconds
16:03when I put them in the fryer.
16:05It's not turning into balls.
16:08The thickness of that dough
16:10is all important.
16:11Too thick,
16:12they won't puff up at all.
16:13Oh, oh, oh.
16:15Right, I've rolled it out
16:16too thick.
16:17That's what it is.
16:17Because this guy
16:18is going straight away.
16:20I've got to get it
16:21as thin as I can.
16:23You want to get
16:24the edges even.
16:25Oh, okay.
16:26If you want that puff,
16:26this is the only way to get it.
16:27Fine.
16:29Let's try another one.
16:31I had all the time
16:32in the world
16:33about five minutes ago
16:35and now suddenly
16:36it's feeling quite desperate.
16:37Also challenged
16:45with the dough
16:46is Anthony.
16:47His red curry
16:48is accompanied
16:49by a Sri Lankan staple,
16:51string hoppers.
16:53You take this rice flour,
16:55mix it with a little bit
16:56of oil, water, salt
16:57until it comes together.
16:59You then put through
17:00a lovely string hopper press,
17:03a bit like rolling out
17:04fresh pasta.
17:05Making string hoppers
17:07in front of the person
17:09that's formed
17:09a whole business
17:10around making string hoppers.
17:12Do you feel the pressure?
17:13Very much so.
17:14Effectively,
17:14you're making spaghetti.
17:15It's delicious
17:16and it's a great way
17:17to enjoy that curry.
17:19I hope so.
17:22Last thing you want
17:23is these things
17:24to get all crumbly
17:25and just break apart.
17:29Wow.
17:29It's a bit like Play-Doh.
17:31Yeah.
17:31You know,
17:31like my kids have these toys.
17:34Then you get these lovely,
17:34little rice flour discs.
17:36Steam them for a few minutes,
17:38not too stodgy,
17:39light,
17:40that you can just
17:40mop up your sambals
17:42and chicken curry with
17:43as you do in Sri Lanka.
17:45It's just like
17:45this lovely squidgy thing
17:46is coming out of this machine here.
17:49So I'm loving it.
17:51He's doing it.
17:52They're steaming.
17:53A revelation.
17:55Across the kitchen,
17:56Uma's full focus
17:57has been on just one
17:58of her three main components.
18:00Look at that paneer.
18:02Does it look good?
18:02It's amazing.
18:03Yay!
18:04Look at that.
18:05That's perfect.
18:06And is only just getting
18:07the lentils on
18:08for the next element,
18:09the tarka dal.
18:10Just trying to get
18:11the lentils soft enough.
18:13So a tarka dal
18:14is simply
18:15a stewed lentil
18:16and then the tarka
18:17is really
18:18the spicing you add
18:19to the boiled lentils.
18:21Some whole spices,
18:22garam masalas,
18:22you feel the warmth
18:23coming through.
18:24She's got to resist
18:25the urge
18:26to rush.
18:27She's got to make sure
18:28that she cooks those lentils
18:29all the way through
18:30in spiced water
18:31before she adds it
18:32to the tarka.
18:33Is this something
18:35you might do at home?
18:37No, not really.
18:38I don't actually
18:39eat lentils at home
18:40but I have been
18:41to a restaurant
18:42where they had lentil
18:44sort of dal,
18:46is it called?
18:46Yeah.
18:47So I'm quite excited
18:48to taste these actually.
18:49You're boiling them.
18:50Don't need to stir them
18:50so much.
18:51They will take their time.
18:56Gaz has got
18:57his potato filling
18:58prepped for his
18:59Bombay Frankie
18:59but now he needs
19:01to tackle cooking
19:02the all-important wrap.
19:04No, I'm burning.
19:05I'm burning the roti.
19:07It's all going off.
19:08Keep going.
19:10That was a trial.
19:12Gaz is the only bench
19:13so far where there's
19:14actually been
19:15what felt like a fire.
19:16This is a hard task.
19:18We have piled
19:19on the pressure
19:20but I do worry
19:21for Gaz right now.
19:23Yeah, it didn't work out.
19:25Roll that out
19:26in Middleton.
19:28It's the thickness
19:29and the right heat
19:30so that's what
19:31I'm struggling with.
19:33Try attempt number four.
19:34It's the roti
19:35that it all comes down to.
19:36If it's not
19:37a soft,
19:39supple roti
19:39I'm not having it.
19:41The worst part
19:42of all of this
19:42is that when my mom
19:43and my grandma
19:44see this
19:45they're going to be
19:45so ashamed of me.
19:48Ten minutes.
19:52Don't hate me.
19:58They did hate me.
19:59Chicken curry's
20:01doing nice.
20:02String hoppers are on
20:03and now about
20:04to start the sambal.
20:06Get the pepper,
20:07get the chilli,
20:07get some salt in there
20:08and then give that a bit.
20:10I don't think
20:11the prawns are cooked.
20:12No?
20:13Put it back in the oven then.
20:15Uma's also starting
20:16to feel pressured.
20:18She's done the lentils
20:19but she skipped a step.
20:21She's forgotten
20:22to make the taka
20:23that she's supposed
20:24to combine
20:25and flavour
20:25the cooked lentils with.
20:28But I want a simple taka
20:30of ginger, garlic,
20:32red chilli.
20:32I'm stressed now.
20:33Celebrities,
20:34you've only got
20:35five minutes left.
20:36You really need to push.
20:37Nearly there.
20:41I like it.
20:43Tastes slightly better
20:44than it looks.
20:47There's some wonderful
20:48smells coming
20:49from ginger
20:50and it's not
20:51hairspray.
20:52Ow.
20:53It's hot now.
20:54We've got 60 seconds,
20:55everybody.
20:56Just 60 seconds left.
21:09All good in the hood.
21:11We've got coconut
21:22and the curry.
21:28It's served like that.
21:30A fish banana parcel.
21:32That's it, guys.
21:33Time's up, please.
21:34Time is up.
21:41Umar.
21:43Hello.
21:45Reality star Umar
21:47has cooked a trio
21:48of classic Punjabi dishes.
21:50Paneer cheese
21:51in a spinach gravy
21:52with pilau rice
21:53and a taka dal.
22:03That paneer
22:04is just stand out.
22:07It's cheesy,
22:08it's rich.
22:09The colour of that sauce
22:10is great.
22:11simple spinach.
22:13It all shines through
22:14but the taka dal.
22:16You forgot to do
22:16the base masala.
22:18So we missed out
22:19the onions,
22:19we missed out
22:20the tomato
22:20and we had to do
22:20something really quick.
22:22For me,
22:22that dish is not complete.
22:24OK.
22:24I order paneer
22:25whenever it's available
22:27and I've never tasted
22:28it like that.
22:30It's soft
22:30and it's creamy.
22:32You've knocked that
22:33out of the park.
22:34Yay!
22:36Rice, free-flowing
22:37but the lentils,
22:38sadly,
22:39are letting everything
22:39else down.
22:40They're not cooked
22:41enough.
22:41They should be
22:42a lot softer.
22:43There needs to be
22:44that rich tomato
22:45through the background.
22:46It would have been
22:46wonderful.
22:48When you can cook
22:48something like paneer
22:49that well,
22:50everything else
22:50should be the same level.
22:53I didn't even really
22:54know what paneer was.
22:55I thought it was a bread.
22:56So I'm really happy.
22:59Actor Katie
22:59has made Karan's favorite
23:01South Indian fish dish.
23:03Turmeric and lime
23:04marinated sea bream
23:05topped with a masala
23:07spiced paste
23:08and baked in a banana leaf.
23:09It definitely looks
23:10the part
23:11the sauce has clung on.
23:13It's not watery.
23:14Served with okra,
23:16stir-fried with coconut,
23:17chili, mustard seeds
23:19and yogurt.
23:25The fish shouldn't
23:26stick to the bone
23:27like that.
23:28These thinner bits
23:29are cooked perfectly.
23:31It's just the bits
23:31in the middle
23:32could be cooked
23:32a little more.
23:33Yeah.
23:33And the seasoning.
23:35I think a little more
23:35seasoning when you
23:36marinated it
23:37and a little more
23:38in the masala as well.
23:40The fish,
23:41a little bit longer
23:41in the oven.
23:42It's all about timing here.
23:43You've got a lovely
23:44smokiness that comes
23:45from that banana leaf.
23:46Love the sweet coconut
23:47going through that okra,
23:48the richness of the curry leaves.
23:50All the mustard seeds,
23:51that's wonderful.
23:53Just to bring them alive,
23:54a sprinkle of salt.
23:55It will bring the flavor
23:56right up.
23:58The fish is certainly
24:00a little undercooked.
24:01However,
24:02that was the first time
24:03you'd ever worked
24:05with a whole fish.
24:06And to cook it
24:07inside the leaves,
24:09I'm impressed.
24:10I think you've
24:11made a very good effort.
24:12Thank you.
24:15Yes, the fish
24:16was slightly under,
24:17but I'm working
24:18with food I've never
24:18cooked with before.
24:20And it's edible.
24:21So, yeah,
24:23I'm quite proud of myself.
24:26Pop star Anthony
24:27has served Karen's
24:28Sri Lankan-inspired
24:30red chicken curry
24:31with string hopper noodles
24:32and a coconut
24:33and chilli sambal.
24:38Oh, it's got a nice
24:39little chilli kick.
24:41Ah!
24:43The curry itself,
24:45it's bold,
24:46it's gutsy,
24:47layering of ginger
24:48and garlic
24:49and all those dried spices
24:51to lots and lots of heat.
24:53I think it looks great,
24:54it shows care,
24:55you've tasted it on the way
24:56and it's really paid off.
24:57Thank you.
24:58Wow, thank you so much.
24:59You nailed the string hoppers.
25:01What?
25:02They're not the easiest
25:03thing to get right.
25:04They're light,
25:05they're separate,
25:06steamed them perfectly
25:07and I think you did
25:08a really good job.
25:09Wow, thank you.
25:10I, wow.
25:11I love that you've made
25:12sambal so vibrant.
25:14It's got a real kick,
25:16you haven't held back.
25:17Your cooking in this round
25:19has gone to a new level.
25:21Wow.
25:22Yeah.
25:23Wow, thank you.
25:25I'm just speechless.
25:27I've done string hoppers
25:28in front of Mr. Hopperman.
25:30So good.
25:32He's offered me a job,
25:33I've said I can't come
25:34at the moment,
25:34make someone talk.
25:35No, I'm joking.
25:38Paralympian Gaz
25:39has cooked Karen's version
25:41of the popular Indian
25:42street food Bombay Frankie.
25:45Potatoes pan-fried
25:46in garlic, ginger,
25:47chilli and cumin
25:48on a coriander, chilli,
25:50mint and lime chutney
25:51wrapped in a roti.
26:02The potatoes for me
26:03could have definitely
26:04been spicier,
26:05could have had
26:06a little more seasoning.
26:07The bread,
26:08it's a little dry.
26:09I wanted this
26:10a little more golden,
26:12a little more fried
26:12for that extra
26:14sort of richness
26:14when you wrap it up.
26:16This is one of the
26:17of the funkiest potato
26:18sandwiches I've ever
26:19had in my life.
26:20Your chutney rich
26:21with mint and coriander,
26:23a really good punch
26:24of chilli.
26:25I think that's lovely.
26:25I love the vibrancy
26:26of the colour.
26:28I think that I did
26:29get the best deal
26:30with the bread.
26:30Mm-hmm.
26:31Yes, it could be
26:32perhaps a little thinner
26:34and less dry,
26:36but as you can see,
26:37once I'd rolled it up,
26:38I've eaten half of it.
26:42Definitely didn't do
26:43Karen proud.
26:43As the only Asian contestant
26:45in this heat,
26:46I think he had high hopes
26:48for me,
26:48and I definitely feel
26:49like I let him down.
26:52Drag artist Ginger
26:53has cooked a Bengali
26:55prawn and coconut curry
26:56served inside the shell
26:58of a green coconut
26:59with deep-fried
27:00luchi breads.
27:03Oh, look at that.
27:04That sauce,
27:12it's coconut-y,
27:13but the back note
27:15of mustard,
27:15just subtle,
27:16just enough,
27:18that just clings
27:18round these soft,
27:20buttery prawns.
27:22That is restaurant-quality food.
27:24Absolutely wild.
27:25LAUGHTER
27:25That lovely bit of bread
27:29there puffed up beautifully
27:30with that sweet sauce
27:31and the prawns,
27:32it's fantastic.
27:33That prawn could not
27:36be more perfect.
27:38It complements the butteriness
27:39of that fresh coconut
27:41with a fresh spice
27:43from a green chilli.
27:44It tastes amazing.
27:46You've really nailed
27:47both dishes.
27:48Great.
27:50I basically decapitated
27:52my way through
27:53the challenge.
27:53LAUGHTER
27:54With the coconut
27:56and the prawns.
27:57I'm learning so much.
28:00I'm so proud of you,
28:01and you should be very,
28:02very proud of yourselves.
28:03I think you did so well.
28:06Thank you very much indeed.
28:08We'll see you soon.
28:09Off you go.
28:10Thank you.
28:11Thank you.
28:12Thank you.
28:16Karen, thank you very much indeed
28:18for showing our five
28:20some fantastic food
28:21and nurturing along the way.
28:22It was absolutely brilliant.
28:23They learned a lot, definitely.
28:25I learned a lot.
28:27For me,
28:27the highlight really
28:28was that they embraced
28:29the challenge.
28:30Thank you.
28:31I've loved being here.
28:32See you later.
28:34We're alive.
28:35Yes.
28:36That's something.
28:38It's hard work,
28:38this cooking malarkey,
28:39isn't it?
28:40Wow.
28:41Thrown in a deep end,
28:43but that,
28:43I've really enjoyed it.
28:45Right now,
28:46all to play for.
28:47Next time,
28:48one of them's going home.
28:49Every single one of them
28:51wants to stay.
28:52This is going to be tough.
29:10You've just cooked
29:12someone else's food,
29:14but now
29:15we want to taste yours.
29:17Your brief is to cook us
29:20your two
29:21dinner party favourites,
29:22a main course
29:23and a dessert.
29:24And it's time
29:25for you to show off
29:26because we are looking
29:28for quarter-finalists
29:29and we only have
29:31four quarter-final places.
29:34At the end of this,
29:35one of you
29:36will be going home.
29:38One hour.
29:39Let's cook.
29:45Dinner parties
29:46sound like a lot of fun,
29:48but you really do
29:49have to deliver
29:50something delicious
29:51that the person
29:52wouldn't have
29:53on any normal night.
29:54A lot of pressure, man,
29:55and the heat,
29:56excuse the pun,
29:57is being turned up.
29:59What do they feed
30:00their friends?
30:01What do they feed
30:02to their loved ones?
30:03What do they feed
30:04people to impress?
30:06I mean, right now,
30:07these five
30:07could just blow our minds.
30:09I don't want to be
30:11too confident,
30:12but cool, calm,
30:14and collected.
30:15It's go big,
30:16I'll go home,
30:16or go big,
30:17absolutely ruin it
30:18and go home.
30:22Ginger,
30:22do you ever have
30:23the other drag queens
30:24round for a dinner party?
30:25Oh, drag queens
30:26don't really eat that much.
30:27It's more about
30:28talking than eating.
30:29More of a liquid
30:30meeting
30:31when you get together.
30:32So,
30:33tell us the inspiration
30:34for your dishes.
30:35I used to play rugby
30:36every Sunday,
30:37and I would come home
30:37from rugby,
30:38freezing cold,
30:39covered in mud,
30:40get in the bath,
30:40and then come down
30:41and have Sunday dinner,
30:42and that would often
30:43be fish pie.
30:44So I'm making a fish pie.
30:45It's really creamy,
30:46really unctuous,
30:47delicious.
30:49Ginger's absolutely
30:50going for it.
30:53I'm absolutely melting.
30:55Never mind the butter,
30:56I'm melting.
30:58She's poaching her fish
31:00with fennel,
31:01and then she's making
31:02a cream sauce
31:03out of that poaching liquid.
31:05Mash the potatoes
31:06right now.
31:07We want a golden,
31:09crispy top
31:09on that potato.
31:10The smokiness
31:11of the fish
31:12running through
31:12the whole dish,
31:13served with peas
31:14and samphire,
31:16lovely bit of green.
31:18And then poached pears
31:19with rum snaps
31:20and ginger cream.
31:21This is what I would
31:21cook for my family
31:22if I had the chance
31:23to cook them
31:23Sunday afternoon dinner
31:24if we were all there.
31:26But can you actually
31:27see what you're doing?
31:28I mean,
31:28you're great in
31:29with, like,
31:30basically two tarantulas
31:31fighting.
31:32You can't half
31:33do drag, can you?
31:34From a woman
31:35who loves makeup,
31:37you're an inspiration here.
31:38Thank you so much.
31:39Good luck.
31:42The pear has to be
31:43cooked all the way through.
31:44It can't be in any way
31:46hard.
31:46and she's poaching
31:47and she's poaching
31:47in orange juice,
31:49which is a lovely idea
31:50with lots of cinnamon.
31:52The ginger cream
31:53needs to be full of ginger
31:54because that snap biscuit
31:56made from rum
31:57is going to be
31:57really sweet.
31:59I am loving
32:01the ambition.
32:03There's a lot to do
32:04and it all has to happen
32:05at the same time.
32:06So hopefully
32:07we don't end up
32:08with fishy pears.
32:09OK.
32:20Auntie's got chicken thighs
32:21cooked in a Greek style
32:22with lots of sauce,
32:24rice firmer chilli,
32:25tomatoes
32:25and lemon.
32:27He's going to serve that
32:28with yoghurt
32:29and feta cheese
32:30with chilli.
32:30Wonderful.
32:32But he's using chicken thighs
32:33with a bone in.
32:35He's going to make sure
32:36they get a nice bit
32:36of colour on them first,
32:38seasoned really, really well
32:39before they go into the pot
32:41with rice firmer chilli.
32:43I'm just happy
32:45to be here
32:45and learning from
32:46these guys is amazing.
32:48Especially John
32:49because he's got
32:49a soft spot for me.
32:55What's a blue
32:56dinner party like?
32:57The lads are good cooks
32:58actually.
33:00When I told them
33:00I was coming on this
33:01they literally laughed
33:02in my face.
33:04I can see why.
33:06My main
33:08is inspired
33:10by a traditional
33:10Greek dish
33:11called tavva.
33:12I loved eating it
33:13as a kid
33:13because I love
33:14my chicken,
33:15love my rice,
33:17I love my tomatoes,
33:18I love the whole thing
33:19being cooked together
33:20and you soak
33:20all the juices up.
33:22Comfort food.
33:24For dessert,
33:25a lemon cheesecake.
33:27I love a lemon cheesecake.
33:28I know you do.
33:31Want a biscuity base
33:32which is not too hard,
33:34we want a creamy
33:35filling across the top
33:36which is zingy
33:37with lemon
33:37but at the same time
33:39I want a bit of oomph,
33:40I want a bit of saal,
33:41I want a little bit
33:41of something that makes
33:42me stand up
33:43and go wow.
33:46I am playing it safe
33:47with the lemon cheesecake,
33:48I ain't gonna lie,
33:49but I'm gonna throw
33:50myself into it.
33:51Just feed them.
33:55You are halfway,
33:5630 minutes gone,
33:5730 minutes left.
33:58I do like a lot of flavours
34:03in my food
34:05and I like my dishes
34:06to be quite complex.
34:08I do feel quite determined
34:10to prove to myself
34:11and prove to the judges
34:12that I am a good cook.
34:15Boomer's got a piece
34:16of pan-fried sea bass
34:18sitting on a spiced,
34:19Thai-flavoured sauce.
34:22Lemongrass, lime leaf,
34:24turmeric, coconut milk
34:25all going in there
34:26and there's even some chilli.
34:29My mum used to make
34:30a dish when we were younger
34:31and she called it
34:32coconut chicken
34:33but I prefer fish.
34:34Even though she's not Thai,
34:35she's Australian,
34:36she likes to be experimental
34:37with her cooking.
34:39Boomer is promising us rice
34:40and then we've got salad
34:42which has been made
34:43from samphire and spray onions.
34:45If there's too much samphire
34:47it's gonna become really salty.
34:48What's for dessert?
34:50It's a chocolate mousse.
34:51I'm gonna put hazelnuts on top,
34:53cherries,
34:54and then a chantilly cream.
34:55A little bit of Black Forest
34:56going on.
34:57Exactly, I love Black Forest.
35:00She's making a water ganache
35:02which is really clever.
35:04I was trying to find out
35:05like a way that you can make
35:07a chocolate mousse quickly
35:08and I found out basically
35:09that if you melt it in water
35:11and then blend it over an ice bath
35:13it forms a mousse texture.
35:17Hopefully that mousse
35:18is lovely and smooth
35:19and then the sweetness of the cream,
35:21it could be wonderful.
35:22Gaz is cooking food
35:32inspired by his Pakistani upbringing.
35:35Nahari, which is the national dish
35:37of Pakistan,
35:38usually a beef stew
35:39cooked really, really slow
35:40with lots of onions and spices,
35:42enriched usually with bone marrow.
35:44I'm trying to make a plant-based version.
35:47I've never seen a plant-based version before
35:48so I'm rolling the dice
35:51and see how it works out.
35:53He's using a plant-based steak
35:55and then a sauce
35:56that's gonna be enriched
35:57with lots and lots of spices
35:58and nutritional yeast.
36:00It's almost a smokiness
36:01but should fill our mouths
36:03with flavour.
36:04I love nahari.
36:05My mum is like famous
36:06for making her nahari.
36:08The legend is that
36:09it was a working class food
36:10for labourers
36:11while they were building
36:12the Taj Mahal.
36:13They would feed
36:14the labourers in the morning
36:15a nahari
36:16and they would basically
36:17be able to work all day.
36:20With that,
36:21we're being promised bread,
36:22naan.
36:23He's made the dough.
36:24I just hope
36:25he's got enough time
36:26to make sure
36:26that bread is cooked
36:27all the way through.
36:29After the disaster
36:30of making the roti
36:31in the last challenge,
36:32I really want to know
36:33if I can get it right.
36:40For dessert,
36:41we're getting halva,
36:42carrot halva.
36:45Carrots cooked
36:45with plant-based milk,
36:47brown sugar,
36:47lots and lots of cardamom.
36:50That carrot mixture
36:51all cooks down together
36:53to become almost
36:53like a jam.
36:55It's 100%
36:56completely plant-based,
36:58which I think
36:58is brilliant.
37:00You are so passionate
37:02about plant-based.
37:03I kind of just like
37:04to just explore cooking.
37:05Just see where it takes you.
37:07All the best.
37:08Thank you, Grace.
37:12Katie from Corrig.
37:14Hello, Grace.
37:15What are you making?
37:16I am making
37:17place fillets
37:18with potatoes
37:19and fennel
37:21in a white wine sauce.
37:22This kind of reminds me
37:23of home.
37:24I used to cook a lot
37:25of fish and potatoes
37:26with my granddad.
37:27Which character
37:28from Corrie
37:28would have loved this food?
37:31Ken Barlow.
37:32100%.
37:33He loves a bit
37:35of white wine.
37:37He likes a little bit
37:37of white wine?
37:38Yeah.
37:38as I do.
37:42Katie right now
37:43seems really, really confident.
37:45Place fillets
37:46she's going to cook
37:47underneath the grill.
37:48Well, that's great.
37:48They only take
37:49three or four minutes.
37:52Butter is soft fennel
37:53and it needs to be soft.
37:55We don't want
37:55crunchy, hard fennel.
37:57She's laboring
37:58over a white wine sauce.
38:00White wine, cream,
38:01some lemon juice,
38:02lots of seasoning.
38:03Lovely.
38:04I love lemon.
38:06I love thyme.
38:07I love garlic.
38:08I love the creaminess
38:10of this dish.
38:12I'll just...
38:12It's very indulgent.
38:14I need to know
38:15the pudding.
38:16The pudding is
38:17a citrus posset
38:19with a shortbread crunch.
38:21I love lemon desserts.
38:24Yeah.
38:25Like, when I was younger
38:26we used to love
38:26Pancake Day.
38:28So I used to race home
38:29and have lemon and sugar pancakes
38:30until I was sick.
38:36Don't want that
38:37near the heat.
38:38A citrus posset.
38:39It should be silky
38:40like a cross between
38:41a mousse and a cheesecake.
38:44Then with that
38:44we've also got shortbread
38:46and grapefruit gel.
38:48I need to bash
38:49my shortbread,
38:50which I love.
38:50Kay seems to be
38:52transformed into somebody
38:53who's suddenly
38:53come out of
38:54a professional kitchen.
38:55You have to improvise
38:57when you've already
38:58used your rolling pin.
39:00I have added a bit
39:01of pizzazz
39:01because it's MasterChef.
39:03Especially the dessert.
39:05It's very tangy
39:07but sweet
39:08with a bit of crunch.
39:09And we like that.
39:12I've put on
39:13about a stone
39:13and a shortbread.
39:15So this is
39:16the final ten minutes.
39:20It's the rice.
39:27It seems right now
39:28that Uma's got a problem
39:29with her rice.
39:30It's horrible.
39:31It doesn't look like
39:31it's cooked.
39:32I want you to serve it enough.
39:34If it's not cooked
39:34I hope she doesn't.
39:37It's good.
39:38It worked out.
39:41Please don't tear.
39:43Please don't tear.
39:44Please don't tear.
39:47Go on.
39:47Go on.
39:48Yes, yes, yes.
39:48Oh, yeah!
39:51Ow, that's hot.
39:55You've got just 60 seconds.
39:5760 seconds, everybody.
40:01What the hell
40:02is going on today?
40:06Lovely pear
40:07with a lovely cream.
40:09Oh, it just looks so pretty.
40:21I think it does anyway.
40:26That's the dessert
40:27out of the way.
40:28Don't drop the pies.
40:29Don't drop the pies.
40:36That's it.
40:37Time's up, everybody.
40:38I'm pretty happy with it.
40:41Yeah.
40:43Yeah, really happy with it, actually.
40:44I'm just so happy
40:45we've done it now.
40:47Oh, mate.
40:47I don't.
40:48Can they drag
40:49R.T.'s Ginger Johnson
40:51please approach
40:52the judges?
40:52It's not Ging.
40:56Hello.
40:56Hello.
40:58Ginger's dinner party main
40:59is a smoked haddock salmon
41:01and prawn fish pie
41:02in a creamy tarragon
41:04and fennel sauce
41:05with buttery samphire
41:07and peas
41:08dressed in garlic and lemon.
41:10You like a big portion,
41:12don't you?
41:13Yeah.
41:13Yeah, I do.
41:14I would eat that
41:17in five minutes.
41:26I love the mashed potato
41:27free of any lumps,
41:28crispy across the top.
41:30Crunch still in the prawns,
41:32smokiness coming
41:33from the smoked haddock
41:34is wonderful
41:34and the fennel
41:35dancing around
41:36that fish pie.
41:37It's ice.
41:38Great.
41:40Great.
41:41Fresh tarragon
41:41going through
41:42that gorgeous sauce.
41:43I love the buttery,
41:45soft samphire
41:46and so garlicky
41:48but that shot of lemon
41:50just really brings it out.
41:52It's absolutely fantastic.
41:54Good.
41:55For dessert,
41:56Ginger has served
41:57poached pears
41:58in orange and cinnamon
41:59with ginger cream
42:01in a rum snap basket.
42:04This is a rum snap.
42:11It doesn't snap.
42:13However,
42:14that pear is so delicious
42:15and I wasn't expecting
42:17that whack of ginger.
42:19The way that you've added
42:20flavour into the cream
42:21is so lovely.
42:23Inventive,
42:24complex
42:24and ambitious.
42:26Thank you.
42:28I've got some
42:29crunchy, crispy bits
42:30on the outside of my snap.
42:32In here,
42:32I've got almost
42:33the flavours
42:34of Christmas.
42:35Orange and cinnamon
42:36with that pear
42:37which is wonderful
42:38and sticky and sweet
42:39poached well.
42:40I think it's great.
42:42Thank you so much.
42:45I can feel
42:45all of the energy
42:46and adrenaline
42:47draining from my body now.
42:50But I am having
42:51the time of my life.
42:55Uma has pan-fried sea bass
42:57and topped it
42:57and topped it with a raw
42:58samphire spring onion
42:59Thai basil
43:00and lime salad
43:01served in a spicy
43:03Thai coconut curry sauce.
43:05Everything go to plan?
43:06No.
43:07So,
43:08I'm missing the rice.
43:11So,
43:11this is for people
43:12who are trying
43:13to avoid carbs today.
43:14That's really hot.
43:21That's so hot.
43:24The fish,
43:25that skin,
43:27so inviting,
43:27so crunchy and crisp,
43:29but then the fish itself
43:30still tender.
43:32The heat in that sauce
43:33is really quite something,
43:36but it's still delicious.
43:37This little salad of yours,
43:40I like it
43:41because the Thai basil's anisee,
43:44the spraying is quite sharp
43:45and oniony,
43:46samphire being salty,
43:47which I think is great.
43:49There's only one thing missing.
43:50Rice.
43:51Rice.
43:52Because I've now got
43:53a bowl of soup,
43:55but I really admire
43:56your flavours.
43:57Thank you.
43:58To dessert.
43:59Uma's dessert
44:00is a Black Forest mousse.
44:02Layers of chocolate mousse,
44:04sweet cherry syrup
44:05and whipped Chantilly cream
44:07topped with whole cherries
44:08and hazelnuts.
44:14This is death
44:15by Black Forest dessert
44:18because the chocolate
44:20is so, so rich
44:22and then you've got
44:23the huge full cherries
44:25bursting with the juice
44:27and then loads of cream.
44:30I could quite easily sit
44:31and finish the whole bowl.
44:33I would probably need
44:34to lie down afterwards.
44:37You've made what's called
44:38a water ganache.
44:39Cleverly, you've whipped it up.
44:40It's not light like a mousse.
44:42It's quite dense
44:43and I don't mind that.
44:44Almost like a truffle flavour,
44:46like you get inside
44:46a chocolate truffle.
44:47Yeah.
44:48The cherries across the top
44:49are inspired
44:50because you get
44:50that lovely, rich flavour of cherry.
44:53It's almost like cherry liqueur.
44:54Again, inside a chocolate.
44:56I like it.
44:57Thanks, Emma.
44:59Thank you.
45:01I feel a bit disappointed
45:03because the rice
45:04didn't go to plan.
45:05If I had just had
45:06like an extra 15 minutes,
45:07then things would have
45:08gone a lot better.
45:09So yeah,
45:10it was really stressful.
45:12Hello, hello, hello.
45:14Anthony's Greek-inspired
45:16main course
45:16is chicken thighs,
45:18rice and vermicelli
45:19cooked in tomatoes,
45:20chicken stock and lemon
45:21with a side of whipped feta
45:23and red chilli.
45:28Cooked?
45:29It's cooked.
45:29Oh, phew.
45:31Why'd you do that, John?
45:38The vermicelli and rice,
45:40beautifully seasoned.
45:42Your chicken is tender,
45:44but I would have either
45:45got rid of this skin
45:47or made sure that it was crispy
45:49because it's really flabby
45:50and wobbly
45:51and actually a little bit hairy.
45:54Exactly.
45:55Sorry.
45:56But apart from that skin,
45:57I could clear this plate.
45:58This is comfort food.
46:00Yeah, that's the vibe
46:02that I wanted to give.
46:03Yeah.
46:05Give it to me, John.
46:06Anthony,
46:07this doesn't make me blue.
46:10I love you, mate.
46:11It makes me really happy.
46:12Oh, yes!
46:13Come on!
46:14Natural flavour
46:15of chicken thigh,
46:16sweet tomato,
46:17but what it absolutely needed
46:19was that feta cheese
46:21to really bring up the seasoning.
46:24Slightly salty and rich,
46:25a little bit of chilli heat.
46:27It's really addictive.
46:29Oh, mate, thank you.
46:30Thank you.
46:31Anthony's dessert
46:32is a set lemon cheesecake
46:34topped with fresh berries.
46:36It's lemon,
46:43but it could have benefited
46:45from maybe a little bit of zest.
46:47However,
46:48it's a lovely Moorish cheesecake.
46:50I know you're trying
46:51to butter up the judges,
46:53Anthony,
46:53but there's so much butter
46:55with those biscuits
46:56in the base,
46:56it's almost like it's
46:57the texture of thick peanut butter.
47:00It needs more
47:01of the topping
47:02with that sharp lemon,
47:04but I like the addition
47:05of the fruit across the top.
47:06You're trying it
47:06with presentation.
47:07Good on you.
47:11Got some nice comments.
47:13Good constructive criticisms
47:14here and there,
47:15but listen,
47:16it's what I'm here for.
47:17Well, hello.
47:18Katie has served
47:21a fillet of place
47:22with braised fennel
47:24and crispy potatoes
47:25in a white wine
47:26and cream sauce
47:27with caviar and salmon roe.
47:30This is the nicest plating
47:32I've seen from you so far.
47:33Oh, thank you.
47:34I'm amazed.
47:35Where'd you come from?
47:37I knew you were
47:38a quiet assassin.
47:39These ones down here,
47:40they had no idea,
47:41did they?
47:42It was all an act.
47:43No, I'm joking.
47:48Fish is cooked beautifully,
47:52lovely and soft
47:53and falls apart.
47:55Wonderful, rich,
47:56creamy sauce.
47:57Got a little sort of
47:58zing of the white wine
47:59in the back of the throat.
48:00Salty bits of caviar
48:01and that salmon roe
48:02running through
48:03the whole thing.
48:04And I've got to say,
48:05I love it.
48:05It's great.
48:06The fennel is under
48:09but then that's when
48:10my list of complaints
48:11begins to run
48:13slightly dry.
48:14Fish is bang on.
48:16Potatoes,
48:17lovely and crispy,
48:18lovely flavoursome,
48:19salty.
48:20This is a really good
48:21plate of food.
48:22This is the best
48:23that you have cooked
48:24so far.
48:25I'm going to say,
48:26thank you.
48:28Shall we go for dessert?
48:29Oh, yes, please.
48:30Katie has made
48:33a lemon and lime
48:34posset topped
48:35with a grapefruit gel
48:36and a shortbread crumble.
48:40It's a good citrus face.
48:41It's OK.
48:43It's all right.
48:44You all right there, John?
48:46Oh, yeah.
48:47It's a bit sharp, isn't it?
48:48Aye?
48:49Not to see how all I know.
48:54Your posset,
48:55it's a lot creamier
48:56and runnier
48:57than I might have expected
48:58but very good flavours.
49:00Yes, citrusy.
49:01Doesn't hold back.
49:02It's so sharp.
49:04This is not for
49:05the timid posset eater.
49:10I love the fact
49:11you've made
49:11your own shortbread.
49:13The grapefruit gel
49:14is delicious
49:14because rather than
49:15being sharp like lemon,
49:16it's slightly bitter.
49:17So you get sweet,
49:18biscuity shortbread,
49:19the bitterness
49:20of that grapefruit
49:21and then that sharpness
49:22of the lemon underneath.
49:23I think you're showing
49:24a huge amount of skill.
49:26Thank you very much.
49:28I smashed it,
49:35so I'm so happy.
49:37I just wanted to
49:38put my heart and soul
49:39into the cooking
49:40like I do at home
49:41and that's what I did.
49:45Last up is Gaz.
49:46With a plant-based
49:47Nihari stew,
49:49pan-fried soy protein steak
49:51served in a sauce
49:52spiced with cinnamon,
49:53fennel, cardamom,
49:55ginger and chilli,
49:56served with naan breads.
49:57I've never eaten
49:58a plant-based steak before.
50:08The plant-based meat's interesting
50:11because it's actually
50:12quite a strong flavour.
50:14It's almost the sort of
50:15flavour of salt beef,
50:17slightly taking over
50:18the beauty of the sauce
50:20because I really like
50:21that sauce of the breads.
50:22I like the pepperiness
50:23in the background.
50:24I like the ginger.
50:26I just find that plant-based meat
50:27very, very strong
50:28with the sauce.
50:30Your challenge was always
50:32going to be with this
50:33that traditionally
50:35this is a slow-cooked stew
50:37that takes pieces of beef
50:40and stewing it all
50:42slowly in the sauce
50:43and you haven't been able
50:44to do that.
50:45So the sauce is never
50:46going to have
50:46a tonne of depth.
50:49However,
50:51aren't these great breads?
50:55Gaz has made a sweet
50:57Indian dessert
50:58called halva,
50:59carrot cooked in brown sugar
51:01and cardamom
51:01and topped with pistachios
51:04served with a vegan
51:05pistachio cream.
51:15I love the carrot
51:16and the scattering of nuts
51:17across the top.
51:18I don't even like cardamom
51:20but somehow I've just eaten
51:22quite a lot of this.
51:24Very nice dessert.
51:26I love cardamom.
51:28I reckon you could do
51:28with some more.
51:29That carrot's really sticky
51:31with all that sugar
51:32with the nuts and the cream
51:34becomes really quite rich.
51:35Your food always
51:37has some great flavours
51:38but you can give this one
51:39a little bit more spice.
51:41Sounds good.
51:44It was a risky menu
51:45but I wanted to
51:47show that it was possible
51:49to make a plant-based nihari
51:50which is quite unusual.
51:52There's no point
51:53in coming to a cooking show
51:54and not pushing yourself
51:56or pushing the boundaries.
51:57Thank you so much
51:59for all of your hard work there.
52:01You've all cooked
52:02your absolute hearts out.
52:05We're going to ask you
52:06to step outside
52:07and we'll call you back in
52:08as soon as we possibly can
52:09but for me
52:10a fantastic start
52:11to this year's competition.
52:13You've set the bar
52:14really high.
52:15Thank you.
52:16Thank you celebrities.
52:16Thank you.
52:24Ugh.
52:26I am spent.
52:28I don't know about you guys
52:30but I'm so proud
52:31of all of us.
52:32Yeah.
52:33Yeah.
52:33Bring it in.
52:34Yeah.
52:35Yeah.
52:36Class of 2025.
52:37Class of 2025,
52:39get in!
52:40Come on.
52:41Five great celebrities
52:44but we only have
52:45four places
52:46in the quarterfinal.
52:47I usually get to
52:48pirouette off
52:48at this point
52:49and leave this to you.
52:50They've had their ups
52:51and downs
52:52all the way through
52:53but do you have
52:54a favourite today?
52:55Ginger doesn't just
52:56bring joy
52:57and glamour.
52:59She brings ambition.
53:00Fish pie,
53:01great mashed potato top
53:02with a poached pear,
53:04the ginger cream.
53:05Ginger's got herself
53:06a quarterfinal place.
53:07She's not going anywhere.
53:07Katie in this round
53:09place
53:10with that lovely
53:11white wine sauce
53:12and then we had
53:13that posset.
53:14It's sort of reminiscent
53:15of that first round,
53:16isn't it?
53:17Of the joy
53:17of that apple crumble
53:18and custard.
53:19And it was just
53:20what we needed to see.
53:22A different level
53:23of Katie.
53:23Are we happy that
53:24Katie's got a
53:24quarterfinal place?
53:27Uma understands flavour.
53:29That fish curry
53:30so hot
53:31it nearly knocked
53:32my boots off
53:33but I enjoyed it.
53:34She didn't get
53:34the rice right
53:35but there is ambition.
53:36Taking chocolate
53:38and hot water
53:38to make a mousse,
53:40I mean,
53:40good on her.
53:41Yeah.
53:43Anthony's dished
53:43chicken,
53:44vermicelli,
53:45rice,
53:45well flavoured.
53:46I love that
53:47fetal on the side.
53:48I thought that really
53:49helped the dish
53:49come alive.
53:50Cheesecake,
53:51flavour of lemon,
53:52yes,
53:52too much of the base
53:53but there was
53:54a bit of ambition.
53:55He made a cheesecake
53:56and I admire the fact
53:57he did do that.
53:59And his food
53:59is a little bit
54:00haphazard at times
54:01but I love his passion
54:02and his enthusiasm.
54:04I enjoyed
54:05Gaz's Nahari
54:06but I just
54:07don't feel like
54:08there was enough
54:08depth of that sauce.
54:10That steak
54:11overpowered the sauce.
54:12The dessert,
54:13carrot,
54:13however,
54:14grating carrots,
54:15some sugar,
54:16cardamom in a pot,
54:17that's lovely
54:18but I felt
54:19the whole thing
54:20just needed
54:20more spice.
54:25This competition
54:26allows you
54:29to push yourself
54:30in a way
54:31that you'd never do.
54:32so I'd love to stay
54:34to continue
54:35to explore
54:36just what I'm
54:37capable of.
54:38I want to learn.
54:40I want John and Grace
54:41to push me
54:41and push me
54:42and push me
54:42and if I'm still here
54:44the next challenge
54:45I'll be happy.
54:46I hope I've done
54:49enough so far
54:50to keep my place
54:51but I'm like
54:52a bit worried.
54:53I really, really do
54:54want to stay
54:55in the competition.
54:56We have to make
54:57a decision.
54:57Yeah.
54:58Whoever goes through
54:59to a quarterfinal
55:00they're going to have
55:00to continue
55:01to step up.
55:16Thank you
55:16so much
55:18for the passion.
55:19You've really,
55:21really tried your best.
55:22Above all that
55:23you've given us
55:23some delicious food.
55:25There are only
55:28four quarterfinal
55:30places.
55:33The celebrity
55:34leaving us
55:36is
55:36Gaz.
55:45Gaz,
55:46thank you very much
55:47for a fantastic
55:48competition.
55:49It's been brilliant
55:49having you.
55:50Thank you so much
55:50indeed.
55:51Thank you, Gaz.
55:51You're leaving us.
55:52Thanks so much to you, Gaz.
55:53Thank you, Gaz.
55:54Guys, good luck.
55:55I'm a little bit
55:58disappointed, obviously.
55:59I would have liked
55:59to stay in the competition
56:00but it's really
56:01made me realize
56:02just what it is
56:03that I love
56:04about cooking
56:04and food
56:05and how it can
56:06bring people together
56:07so I've really
56:08enjoyed that.
56:13You are
56:14Celebrity Miles
56:15Chef quarterfinalists.
56:21Wow.
56:23Never won anything
56:24on my own
56:24on my own
56:24in my life
56:25but I've never
56:25won
56:25past the parcel.
56:27Do you know what I mean?
56:27So to even get through
56:29to the next round
56:30in Celebrity MasterChef
56:31I'm just
56:33gobsmacked.
56:34I'm going to be
56:35celebrating tonight
56:36like you wouldn't believe.
56:38When I first started
56:39in this competition
56:40I thought it was just
56:41going to be a disaster.
56:43So the fact that
56:44I've got through
56:44is unbelievable.
56:46I am just
56:47over the moon
56:48and beyond proud
56:49of myself.
56:50Every day is another
56:51amazing surprise
56:52and it's so different
56:54to what I do
56:54with the rest of my life.
56:56The fact that I'm
56:57a quarterfinalist
56:58is crazy.
56:59I'm excited to come back
57:00and see what's in store
57:01for us next.
57:03I want to go as far
57:04as I can.
57:04Next time
57:10Please help the grass.
57:13It's the quarterfinal.
57:15What could go wrong?
57:16What's this spice?
57:18And Ginger
57:19Anthony
57:20Uma
57:21and Katie
57:23are back.
57:26Cheers!
57:28To battle for their place
57:29Stress.
57:31In the semifinals.
57:33It tastes amazing.
57:34To battle for their place
58:04happens to age
58:05and contests
58:06even more until
58:07it's time to get
58:08to end
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