Celebrity Masterchef - Season 20 Episode 01
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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00:00İzlediğiniz için teşekkür ederim.
00:0115 up for it celebrities
00:03With their eye on one prize
00:06What could go wrong?
00:07What's this space?
00:08The celebrity master chef title
00:11Each week
00:13Five new celebs face off against each other
00:16Seasoning anyone?
00:17Pressure
00:21It's all going off
00:22In a quest for culinary stardom
00:25I'm the boss in the kitchen
00:27Boom
00:29I'm in for it
00:31Brand new kitchen
00:33Brand new celebrities
00:34Brand new judge
00:35Grace Stets
00:37I'm here
00:38The bling's in the room
00:39Let the competition begin
00:55It's day one
00:56And the first of this year's celebrities
00:58This year's celebrities arrive in Birmingham
01:00Taking their shot at the celebrity master chef title
01:04Are award winning actor and Corrie star Katie McGlynn
01:08Don't know why I get myself in these situations
01:12But here I am
01:13I am a thrill junkie
01:14I am a thrill junkie
01:15Yeah
01:18RuPaul's drag race champion Ginger Johnson
01:21I am a competitive person
01:23And that frightens me because if it doesn't go well
01:26I might just have to have a tantrum
01:29Love Island reality star and influencer Uma Jamee
01:32Being in the master chef competition is a crazy feeling
01:36I honestly never thought I'd be here
01:38Paralympic medallist turned actor Gaz Chowdhury
01:42Going into the unknown is nerve wracking
01:45You know you're on the precipice and you're trying to just kind of lean over but you can't see anything
01:50And pop star from boy band sensation Blue Anthony Costa
01:54I feel nervous of them just looking at us sternly going cook
01:58And I'm like what what do I do where do I go who do I see help
02:02Celebrity master chef and we are back
02:09Start of something truly fantastic
02:12I haven't been able to sleep for weeks thinking about this moment here
02:19I'm a feared restaurant critic these celebrities can't know that I'm emotional
02:26Welcome to celebrity master chef
02:28Now I know you're all nervous I know that I am
02:35But I'm looking forward now to getting some really delicious plates of food
02:40This your first test we call under the cloche
02:45Underneath each of these cloches there is a different ingredient
02:48And we're going to ask you to come up and choose your cloche
02:52And you'll have one hour to cook for us a dish
02:55Whereby whatever the ingredient is it needs to be the star of the show
03:01Frightened now Anthony are you?
03:04Big time John, big time mate
03:07Gaz, it's time
03:11I'm vegan so it's going to be interesting to see the kind of ingredients that I get
03:16Can you reveal your ingredient please?
03:21Chickpeas, brilliant
03:22I think there's no danger of food poisoning with chickpeas for you guys
03:26Wonderful, off you go
03:30Uma, it's time
03:32Go on girl
03:33I'm so nervous
03:34I would like to say that my knowledge of food is good
03:38I love food
03:40But we'll see
03:42What the hell is that?
03:47I honestly have no idea
03:49Have you been to Scotland Uma?
03:51Is it haggis?
03:53Never eaten that in my life
03:54I don't know what I'm going to do with this
03:56Uma, thanks very much indeed
03:57Thank you guys
03:58Wish me luck
04:00Look
04:03Ginger
04:04Are you ready?
04:05I'm coming, I'm coming
04:08Ooh
04:09I've no idea what John and Grace will make of me as a cook to be honest
04:13I'm just going to try and keep them laughing and maybe I can get them on my side
04:16And they'll forgive my sins in the kitchen
04:19Which one's got the crisps underneath it?
04:22Come on
04:24Oh
04:25It's peanut butter
04:26Butter
04:27Have you cooked with peanut butter before?
04:29Erm
04:30Peanut butter and jam sandwich, does that count as cooking?
04:32I don't know if it does
04:33Oh my gosh, your earrings
04:35Do you like them? I made them especially
04:37Oh my gosh
04:38I'm also dressed as a Battenberg cake but you can't see it behind my apron
04:41I've just realised, look how many different varieties of biscuits you got
04:44You got a chocolate chip?
04:45Oh, I'm a full selection box
04:46I just feel so dowdy
04:49Ginger, thanks very much
04:51Thank you
04:53That's a good one, Nat
04:54Yeah, that's very cool
04:55Yeah
04:56In gel
04:57Let's go
04:58Let's go
04:59Let's do it
05:00My first challenge, what I'd be worried about is fillet in a fish
05:05I won't have a clue
05:07Wish me luck, yeah?
05:08Good luck, Anthony
05:09That's good, isn't it?
05:14What fish is it though?
05:15Sea broom
05:16Oh, sea broom, yeah, I thought it was either that or another one
05:19Have you cooked fish a lot, Anthony?
05:21Er, salmon
05:22Good
05:23You've got one fish
05:25Two portions
05:27Two portions from this fish?
05:29Yeah, can you do that?
05:30I can try it
05:31Wonderful
05:32Thanks very much
05:33Let's go
05:34Yay!
05:36Got a fish, mate
05:38Made up
05:39Katie, you've had a long, nervous wait
05:44Come on, let's do this
05:45Go on, Katie, go on
05:46Gosh
05:48Oh dear
05:49I am very nervous to be cooking for John and Grace
05:53Like, they know what they're saying and I don't
05:59Apples!
06:00OK
06:01We can do something with that
06:03Yeah, I'm quite chuffed with that
06:05Can I take it?
06:06Yeah
06:07You're trying to get out of here, Katie
06:08I love it!
06:12Thank you very much
06:13Thank you
06:17I like apples
06:22Now the thing is, we can't allow you just to have that one ingredient
06:25So what we're going to do is we're also going to open up for you the Masterchef larder
06:33Yay!
06:34Wow!
06:35That's it!
06:37Wow, look at that!
06:38That's so fun!
06:39That's so fun!
06:40Fantastic!
06:41This is a magical place
06:44Grab a tray
06:4660 minutes
06:47Starts now
06:50I've always wanted to do that
06:52OK
06:53I've never really cooked in drag before so that's going to be an interesting experience
07:00I was quite happy I got chickpeas but the problem now is I can't narrow it down to what I do with them
07:05There's just so many things to do so I need to be decisive
07:11With Celebrity Masterchef at this stage of the competition I'm just happy if it's edible
07:15But they've got to make a plan
07:18This is about thinking on your feet and not being taken under by nerves
07:21You might see that ingredient and go to pieces
07:25Oh my god I've never cut fish before
07:28Oh mate!
07:29Just eat it, do you know what I mean?
07:31Whee! Not bad! Not bad!
07:35I've never done that before
07:36I can tell
07:3743 year old pop star Anthony Costa sold 15 million records worldwide as part of the noughties boy band Blue
07:49And now has a career in musical theatre
07:52Following a recent health kick he now cooks most days for his two young daughters
07:56I'm not good at thinking on my feet as a cook at all
08:00That is one thing that I'm so scared of
08:03Because I'm just one of them people that I just want to follow a recipe
08:08And I just want to not make a fool of myself
08:12Anthony's definitely struggling with that pitch
08:15How do I take these knives?
08:16Oh mate!
08:18He's got one side off really nicely
08:20The other side
08:22Looks like he's got a hacksaw to it
08:26Anthony, how's it going with the fish?
08:28The fillet might look a little bit odd
08:31But I've got a bit of garlic, salt and pepper, a bit of lemon on top
08:33OK
08:35So what I'm going to do is some asparagus, some broccoli, some onion on the side, some tomato just to dress it and some chips
08:41You know something, it feels like you have been in a boy band, you have been in musicals
08:47There's always people around you
08:49I think that's what the scary thing is
08:51I find the boys around me, like in the kitchen today, we can have a bit of banter and
08:55Just on my own
08:57What's food like when you're on the road?
08:59The boys used to call me spag bowl boy because all I used to eat when I was on tour
09:03And going to different countries was spaghetti bolognese because it was comfort food
09:09Sea bream cooks quite quickly because it's a very, very thin filler
09:12And I hope that he doesn't overcook it
09:15It's going to be served with chips
09:18Ah, yeah!
09:20Crispy on the outside and fluffy on the inside
09:24I love that he's giving it a go
09:27Right, frying pan, where are you, love?
09:29I think that to be a great cook, you can't be squeamish about ingredients, you have to be adventurous
09:38So I think I'm going to try the haggis first, because otherwise I have no idea what it tastes like
09:4424-year-old model Uma Jemey rose to fame on Love Island in 2024, becoming a social media influencer and working with global fashion and beauty brands
10:02I think I would say I'm an experimental cook, but my biggest strength in the kitchen will probably be my positive attitude
10:12Because when you're positive, good things happen
10:15Uma's ingredient is haggis, a lovely spicy sausage mixture from Scotland
10:22Okay, how the hell do I flip this without it going all weird?
10:25Oh no!
10:27She's got her haggis on, which she's pan-frying
10:30We're getting a potato pancake
10:32That needs to be crispy on the outside to bring out its real flavour
10:36Ah!
10:38I've made a mess
10:40Maybe I'm going to have to do it like a crumble
10:42Maybe I'm just going to have to break it up
10:44Comfort egg yolks usually cook really slowly in olive oil
10:47But she's never done it before, so I'm just hoping it works
10:51I love confit things
10:52This is basically a fancy, glamorous breakfast
10:57Okay, great!
10:59Do you cook?
11:00So I used to cook quite a lot, my dad is Nigerian
11:03Sometimes when I was younger I couldn't actually eat anything that he cooked because they were so spicy
11:07My mum, so she's Australian, she cooked like in loads of different things
11:10She was quite experimental as well, so I think I've taken a little bit from both of them
11:14Uma, what is this?
11:16Mess
11:17Yeah, it is a mess
11:18Okay, so that's 15 minutes gone already
11:22What?
11:2315 minutes
11:27Okay
11:28Ginger in the kitchen
11:30What is that?
11:3236-year-old drag queen Ginger Johnson grew up in County Durham
11:37And played rugby at university for the Newcastle Falcons
11:39She loves comfort food, but also likes to replicate memorable dishes from her travels
11:46I love watching other people cooking, and it makes me believe that I might be able to do it as well
11:53And I guess we're about to find out if that's true or not
11:55We have our first plan
12:01I mean it does say satay sauce and the first point on the plan is I have literally no idea
12:06But you know we'll get there
12:09What are you cooking?
12:10Chicken skewers, the satay sauce, and then I'm going to do like a cold noodle salad
12:14You've cooked before
12:15I've watched a lot of Masterchef
12:17Did you play rugby?
12:18Yes, I did
12:20I used to be a hooker, funnily enough
12:22And the scrum collapsed on me and I hurt my neck and then I became a drag queen
12:27That's what happens, I've heard that
12:28Yeah, you know those people that wake up and they've got a Jamaican accent
12:30That was me
12:32That's what happened
12:34Fabulous
12:36I have my accents and I just, oh sorry
12:38You need some glue, I've got these glued on
12:40I can never keep these clip-ons here
12:41Okay, if you find one of these and you're marinated
12:44Extra flavour, I'll take it, I'll take it
12:51Ginger is a confident cook
12:54Yes, there's lots of laughing
12:57But there's a steely competitor
13:00Underneath this wonderful makeup
13:03She's making a satay sauce
13:05Sade sauce's base is peanut butter
13:08That needs to coat everything that's going to be the star of the show
13:12I hope that chicken's cooked all the way through
13:15And those rice noodles need to be soaked in warm water so they're lovely and soft
13:20Too hard they can be almost like eating bits of sand
13:24Would I eat that?
13:26No, I wouldn't
13:29Okay, chill out
13:3130 minutes left
13:33Don't shoot the messenger
13:3439 year old vegan Gaz Chowdhury lost his leg to cancer age 10 and became a wheelchair basketball champion for Team GB's hugely successful Paralympic team
13:49He's since become a screen and stage actor performing at the National Theatre and on Broadway
13:55I'm definitely coming for the MasterChef crown
13:59And I think it would definitely be going right next to the Paralympic medals if I win it
14:04But I think that might be fool's gold
14:05I can't seem to narrow down exactly what I'm going to do but I'm just going to roll with it
14:11Let's see
14:13So do you have a plan?
14:16Ish
14:17I had the chickpeas so I'm thinking I'm going to do like a chickpea curry-ish with some rice with some peas
14:28I know what sports people are like, you're here to win aren't you?
14:31No I'm not, I'm a retired athlete, I'm all about the experience and the journey now
14:35Gaz is cooking plant based and everything within me is willing this to be a wonderful dish
14:48Stressing out
14:50Gaz doesn't seem to have a plan
14:53We've got onions and chillies, chickpeas all together in a pan with maybe some tomatoes and a few spices
15:01He's taking the water from those chickpeas, the aqua defaba
15:05And he's chopped up cucumber with chillies inside
15:09Almost like a sort of mayonnaise come plant based writer
15:13Let's just hope that it's delicious
15:16Just 20 minutes left, 20 minutes left
15:19Right
15:21There seems to be blackberries on the floor
15:23You've never had that before have you?
15:25Blackberries on the floor? No!
15:26We'll see!
15:27A wonderful dish!
15:28Exactly!
15:3031 year old actor Katie McGlynn won a national television award for her best known role as Sinead Tinker in Coronation Street
15:38Having learned to make cakes alongside her mum at a young age, she won a baking competition at school
15:44Ugh, peeling apples not going very well
15:48I haven't cooked in a very long time, so I'm hoping it's like riding a bike
15:53I have fallen off a bike, so I don't think that's going to be a good reference
15:58I'm quite clumsy
16:00It's crumbles not crumbling very well
16:03Use your fingers
16:04Katie, whatever you're doing smells good
16:05I'm making an apple and sultana crumble with a bit of brandy in it for a bit of a kick
16:16Anything with it?
16:17I'm going to attempt to make homemade custard
16:19Are you a sweet tooth normally?
16:21Yeah
16:22I love a pudding
16:23You're on Corrie
16:24I was indeed
16:25It's a very high pressure environment
16:28Lots of lines
16:29What's it going to be like cooking in here? Is this a rest?
16:32No
16:33The calmest I am is when I'm playing a character in front of a camera
16:36I feel like I should do a character
16:38Yeah
16:39I'm called Kat and I'm the chef and I know what I'm doing
16:42That's how you have to do it
16:44Play the part of a chef
16:48Smells quite nice
16:51We want a crispy crumble across the top then slightly soft underneath
16:55I've never been so nervous to make a crumble in my whole life
16:59I need to make Mama proud
17:05Custard can be easy
17:06It can be really easy to mess up
17:09If the temperature's too high, it will curdle
17:13Oh, this is not going very well at all
17:16And nobody likes lumpy custard
17:19How are you getting on?
17:20Just curdling a custard
17:22You're doing what?
17:23Just curdling?
17:24Just curdling a custard as you do
17:27So start again
17:28And that's what you did
17:29You've got ten minutes
17:32Ten
17:38I haven't touched carbs for about a year
17:40I love carbs so much
17:41That's been my downfall for so many years
17:43So quite big for me to taste a couple of chips today
17:45For John and Grace
17:47They look a bit strange if you ask me
17:56This isn't what I saw when I saw them on Instagram
17:59So...
18:01Three minutes
18:03Three minutes
18:05It doesn't look like what I thought it was going to look like in my head when I was planning it
18:09I've rescued the custard to a degree
18:15Oh, yes, a millennium
18:19Ninety seconds, start getting things onto plates, making it look beautiful
18:27I don't know how you make haggis look pretty
18:31And I don't know how you make it sound pretty either
18:34But hopefully I've done both
18:36Oh...
18:38Okay
18:39Okay
18:41Okay, guys
18:42Time is up
18:43Stop cooking
18:44Please
18:51Oh, I've got a noodle dangling
18:54So any time you mess up
18:56And you can't execute properly
18:57It's a deconstructed version of that thing
19:00Anthony, you're on
19:07Good luck
19:08Thank you
19:11First up is pop star Anthony
19:13Who's baked his ingredient of sea bream with lemon and garlic
19:18And served it with potato chips, buttered asparagus, broccoli and tomatoes
19:25Dun, dun, dun, dun
19:29What I tried to do
19:31I gave a bit too much tomato, didn't I?
19:33They're not cooked
19:34They're not cooked, darling
19:35Oh, no, they're not cooked, no, no, no
19:36They weren't meant to be cooked
19:37Ah
19:38No, it's just a bit of decoration like you can have with it
19:41Thanks
19:42It's all right
19:43So, do you want me to sing you a song or anything?
19:46This is another level
19:51The fish, you really went for it
19:54Tried to fillet it
19:56You didn't make a perfect job
19:57It's a little bit overcooked
20:00However, you've seasoned it beautifully
20:04I'm finding these tomatoes on the side of the plate
20:07Just wonderfully hilarious
20:12Asparagus cooked beautifully
20:13A bit of butter across the top
20:14Chips, soft
20:15Slightly crisp on the outside
20:18The broccoli, I think it's been kissed by water
20:20Yeah
20:21I don't think it's actually been boiled in any way at all
20:23But fish and chips, wonderful
20:24Cool
20:25Thank you, John
20:26Thanks so much
20:27Thank you
20:28Thank you
20:29Oi, that's all right
20:30I'll tell you that
20:31I'll tell you that
20:32I've sung in front of thousands of people with the boys from Blue
20:38Nothing
20:39Nothing
20:40And I mean nothing
20:41Was as daunting as that
20:43Yay
20:45Reality star Uma
20:46Has pan fried her ingredient of haggis
20:49And topped it with a confit egg yolk
20:52On a fried potato pancake
20:55And served with confit garlic and roasted tomatoes
20:58This is intense
20:59Does it taste terrible?
21:00Love your ambition
21:01Love the concept
21:02Tastes delicious
21:03Yay!
21:04Really?
21:05Oh my gosh!
21:06Egg yolk's not quite runny enough
21:07Cook it a bit slower and less
21:08Crispy potato underneath
21:09Seasoned really, really well
21:11With that lovely peppery haggis sitting across the whole thing
21:12And a big hefty bit of confit garlic, soft and pasty
21:16Just setting the whole thing off
21:17Really impressed for the first round
21:18Tastes good
21:19Oh, thank you so much!
21:20Absolutely bang on brief
21:21Haggis is the star of the show
21:22You've thought about the pepperiness of the haggis and used it
21:23There's your meat
21:24But then you've got your
21:25A little bit slower and less
21:27A little bit slower and less
21:28Crispy potato underneath
21:29Seasoned really, really well
21:30With that lovely peppery haggis sitting across the whole thing
21:31And a big hefty bit of confit garlic
21:32Soft and pasty
21:33Just setting the whole thing off
21:34Really impressed for the first round
21:35Tastes good
21:36Oh, thank you so much!
21:37Absolutely bang on brief
21:38Haggis is the star of the show
21:41You've thought about the pepperiness of the haggis
21:46And used it
21:47There's your meat
21:48But then you've got your carbohydrate
21:51And you've really done that well
21:52But then the sweetness of the tomatoes
21:54It's great
21:55Thank you so much guys
21:56What a good start!
22:00That went as good as I could have imagined it to go
22:03Actually even better
22:04So I'm really excited for the next challenge
22:09Drag artist Ginger has used her ingredient of peanut butter
22:13To make a satay sauce
22:15Served with soy, ginger and garlic marinated chicken skewers
22:20And a rice noodle salad made with Thai basil and sesame oil
22:33Ginger, that is a great plate of food
22:36Plate of food
22:38I love your satay
22:40Yes, peanut butter
22:41Star of the show
22:42But elevated
22:44Perfectly marinated
22:46Beautifully browned chicken
22:49And then the noodles
22:50The delicate
22:51Beautiful
22:53Bingo!
22:54Oh great!
22:55The chicken
22:56Lovely and salty
22:57With soy
22:58The marinade on the outside
22:59Glossy and crispy as well
23:00Fabulous
23:01Satay sauce
23:02Great consistency
23:03Not claggy
23:04In any way
23:05And the noodle salad
23:06In there
23:07Sesame oil
23:08And then you put in Thai basil making it slightly
23:10And a seed as well
23:12This is a great start to the competition Ginger
23:19I feel great, you know
23:20I feel really, really good
23:23That's terrifying
23:25I did not know what I was doing
23:27But it seems it was fine
23:29So that's a win
23:34Gaz
23:40Gaz, what have you cooked for us?
23:42A deconstructed hummus
23:44With some grilled vegetables
23:46And a yogurt that I made from the aquafaba
23:49Like a tangy yogurt
23:51Never have I had deconstructed hummus
23:54I've eaten in thousands of restaurants
23:58So this is a new experience for me
24:09It's not the prettiest plate
24:11But Gaz, you've got flavour
24:13You know how to give something to punch
24:15That's for sure
24:16Good on you
24:17Thank you
24:18Great basic skills here
24:19Rice cooked nicely
24:21Dressing made from aquafaba
24:23Chickpeas seasoned really well
24:25I like it Gaz
24:26Cheers
24:27Gaz, this is a strange looking plate of food
24:30It's all a bit kumbaya
24:32It's all a bit day three at Glastonbury
24:37This dish would be fabulous
24:39If you'd just had the confidence
24:40To make a curried sauce that went with it
24:43Because this is the basis of a beautiful chickpea curry
24:46You do feel like you're transported into this alternative realm
24:54Well done
24:55And you've got to kind of get your bearings in your feet quick
25:01That's how I feel in there
25:03That's how I feel in there
25:08Finally, it's actor Katie
25:10She was given apple
25:12And has made an apple, sultana and brandy crumble
25:16Served with vanilla custard
25:18That is delicious
25:29Oh my word, thank you
25:31It's the beautifully spiced apple
25:34The standard of the crumble is delicious
25:37Buttery and quite squidgy
25:39But at the top crumbly
25:41And that for me is just perfect
25:44I'm a happy girl
25:46Apple had to be the star of the show
25:48And you're showing it off underneath there
25:50I've got the flavours of sort of apple flapjack and cinnamon
25:54But lovely and warm and really comforting
25:57Custard lovely
25:58Little flecks of black vanilla going through the whole thing
26:01Creamy and rich
26:03I've got no complaints at all
26:05Great job
26:06Oh, thank you very much
26:07Thanks so much indeed
26:08Thank you
26:09Thanks Katie
26:10Oh my word
26:13I'm just really proud of myself
26:15Because I turn something into something
26:18So that's good
26:23Celebrities, your first challenge is officially over
26:30It's been a fantastic start
26:33You're going to have a well-earned break
26:34And we'll see you for the next challenge very soon
26:37Thank you, off you go
26:38Thank you
26:49Impressed?
26:50Absolutely
26:51We've got some people that can actually cook
26:54Oh
26:56Hey
26:58It went well, it was good
26:59I feel like I've really gotten away with it
27:01Ginger just didn't know fear
27:04Wow, chicken, beautiful noodle salad, satay sauce
27:07I'm suitably impressed
27:11Katie pulled an absolute blinder
27:14I'm really hoping that that crumble has made her realise
27:18She's just as good as the other celebrities
27:22Uma sees everything as a challenge and a learning experience
27:26It's very interesting
27:28There's definitely some skill as well
27:29I think Anthony as a performer is used to just throwing everything at it
27:35Getting onto stage and just going with it
27:36He can't do that here
27:38But he did fill the fish
27:39I mean the good definitely outweighs the bad
27:42Gaz got chickpeas and I really thought that he might have known to make a sauce or something with it
27:48Yeah, but he cooked rice really well
27:50He did season those chickpeas really well
27:52They're five really exciting cooks as far as I'm concerned
27:56Well at least we didn't kill anyone
27:58And what an amazing introduction for you
28:03I'm having the time of my life
28:05And you've still got your earrings on
28:07They didn't end up in anybody's noodles
28:09We can now see they've got some basic skills but now it's time to test their palette
28:15Now this is a challenge I'm excited about
28:18Welcome back
28:36You've all come back, that's a good sign
28:38No one's run off
28:40To be a great cook you need an excellent palette
28:46This next challenge we call the palette test
28:50I don't know if I've even got a palette
28:53Where is it? Where do you keep it?
28:58Is it in me handbag?
29:00In front of us on this table there are ingredients cut into cubes
29:07And your job is to identify each ingredient
29:13An incorrect answer will mean you are eliminated from the challenge
29:19And amongst these ingredients there are
29:22Fruits, vegetables, meat, fish, dairy products
29:29The celebrity that names the most ingredients will become our winner
29:35And that winner will get themselves an advantage in the next round
29:4010 minutes extra cooking time
29:43Which could make all the difference to your competition
29:47I really want that 10 minutes because it will help me a lot in the next challenge
29:52Which is really really what I need
29:55There's more
29:57We want you to really really rely on your palette
30:04So we're going to be doing this challenge
30:08Blindfolded
30:11I put the blindfold on and my other senses are already sharpening
30:17Wow, this is a good blindfold, you really can't see anything at all
30:24Just hoping it doesn't mess up my hair
30:27First up, it's ginger
30:30I think I know what it is, but should I taste it?
30:35Have a bite
30:37It's not that difficult to work out, it gives me loads of confidence
30:39It's a cucumber
30:41Ginger, you are still in the game
30:43Yeah!
30:45Uma
30:47It smells really familiar
30:50And tastes really familiar
30:52Tomato
30:54You're still in the game
30:56Yay!
31:01This cube, I know exactly what it is
31:04I tasted it, I smelt it
31:06Is it orange?
31:08Well done
31:09Get it in my son
31:11Thank you
31:16Cube number one, feels really firm
31:21Oh!
31:23Carrot
31:25Congratulations, still in the game
31:30It's bitter
31:32It's got a kick to it
31:34Apple
31:35Granny Smith movie
31:37It's naming names as well, you know
31:39This game, you know Gasmundo, ain't you mate?
31:42Still in the game
31:44Yay!
31:46Congratulations, you've all passed the first round
31:50Now things will start to get a little bit more difficult
32:00Feels exactly the same as the last one
32:04As I'm bringing the cube closer and closer to my face
32:07All I can think about is, I really need this extra ten minutes
32:12I am convinced it's melon, it's the most melon-y tasting melon that I've ever had in my life
32:18It's melon
32:20Ginger?
32:22Yeah?
32:24Remove your blindfold
32:25Out the door
32:26Oh my God
32:27It was pineapple
32:28Yes!
32:29Clearly
32:31Sorry you're eliminated
32:32Out the door
32:33Yes please
32:34OK, bye
32:35Bye
32:36I am genuinely furious
32:38Absolutely furious with myself
32:40I still am
32:42And then
32:43There was four
32:44It's getting serious, isn't it guys?
32:46OK, Irma
32:47Thank you
32:52Cube number two is a bit more difficult
32:56I know by smelling it that it's a citrus fruit
32:59So it's between a grapefruit and a clementine
33:04Is it a clementine?
33:06Oh Irma
33:07Wrong!
33:09Please take off your blindfold
33:10Oh no
33:11It's grapefruit isn't it?
33:12Stop it
33:13Damn!
33:14I'm so upset
33:15Because I was so close
33:24I've popped this cube in my mouth
33:25It's juicy
33:26It's firm
33:27I know exactly what it is
33:29That's a beetroot
33:30Great palate
33:31Oh, get in
33:32Well done
33:33Thank you
33:35Katie
33:37Go on, Katie
33:39Cube number two feels very strange
33:41It's got a hole in the middle
33:44I know what this is
33:47I want to say plum
33:48But
33:49I'm not 100% sure
33:52I don't think it is
33:55Erm
33:57Kiwi
33:58It was a strawberry
34:00Oh, you're joking
34:02Oh my word
34:04But the good thing is you can take your blindfold off
34:07I'll never look at a strawberry the same again
34:10What an idiot
34:12Thank you
34:13Thank you mate
34:14I am so annoyed at myself
34:16Because I love strawberries
34:17And I couldn't tell the difference because of a blindfold
34:23Gaz in front of you there's a tile with a cube on it
34:26It's firm, but it's soft
34:27It feels quite watery
34:32Could be a grapefruit
34:34Could be an orange
34:36I'd say lemon
34:37Congratulations
34:39Ooh
34:43Round three gentlemen
34:44And you are the last two standing
34:46So we are going to go
34:48To sudden death
34:50Good luck bro
34:51Good luck brother
34:53You will both be tasting at the same time
34:56So it's just me and Gaz now
34:59Going head to head
35:00Going at it
35:02Anthony is eating already
35:04It feels like I'm at Wembley
35:06Lining up the penalty
35:07About to take it
35:08And I don't want to be the guy that misses it
35:09That is a watermelon
35:10Oh my god
35:11And yet you're still eating Gaz
35:12Yeah I'm trying to
35:13Mmm
35:14Mmm
35:15Mmm
35:16Mmm
35:17Like oh yeah
35:18Mmm
35:19It's so sour
35:20I say lime
35:21You're both correct
35:22Wow well done
35:23Ooh
35:24Well done
35:25Oh
35:26Oh
35:27Oh
35:28Oh
35:29Oh
35:30Oh
35:31Oh
35:32Oh
35:33Oh
35:34Oh
35:35Oh
35:36Oh
35:37Oh
35:38Oh
35:39Oh
35:40Oh
35:41Anthony and I are doing round after round
35:47It's getting very intense
35:49I think it's a radish
35:50I've got blue cheese
35:52You're both correct
35:53Well done
35:54Wow
35:56My senses are being stretched
36:04It's ginger
36:05Gaz is sure his is ginger
36:07And that puts the pressure on me
36:09It's a meat
36:10I'm chewing it
36:11And chewing it
36:12And chewing it
36:13And chewing it
36:14And I just cannot work out
36:15For the life of me
36:16What it is
36:17Beef
36:18Gentlemen
36:20Remove your blindfolds
36:21We've got ourselves a winner
36:26Anthony
36:27Yeah
36:28Sorry to say
36:29That was a cube of ham
36:30I feel gutted being picked to the post
36:33But I accept it like a good loser
36:34But I accept it like a good loser that I am
36:36It makes winning that ever so sweet
36:38In the next task
36:40Gaz
36:42Congratulations
36:43You get advantage
36:4410 minutes extra in the next challenge
36:46Appreciate it
36:47Thank you
36:48Gentlemen take a well and rest
36:49We'll see you soon
36:50Thank you very much
36:51Hello
36:52Hi
36:53What happened
36:54Well done
36:55That was intense
36:57It feels good to win that challenge
36:59I think every single second counts in the MasterChef kitchen
37:03So hopefully I'll make good use of that 10 minutes
37:06Welcome to the Celebrity MasterChef street food market
37:35Ooh
37:36Ooh
37:37Ooh
37:38You may know that I love comfort food
37:40And street food is the ultimate comfort food
37:45You've got a brief to cook for us
37:47Food that you would serve from your own food stall or food truck
37:51One hour
37:53Gaz, you've got an extra 10 minutes at the end of it should you need it
37:56Celebrities, let's cook
37:59Oh, the oil
38:05Food truck food can be a little bit naughty
38:08A bit spicy
38:10Maybe a little bit greasy
38:12The most wonderful part of a host of street trucks is the foods from everywhere
38:16You walk up and you have the world on your plate
38:19I feel excited to be cooking my own food for the first time
38:24Because I don't think it will be anything that they've tried before
38:28Uma, what surprises have we got coming from your food truck?
38:32Well, I am making Nigerian street food
38:36Yay!
38:38Yay!
38:39So the first one is called Moi Moi
38:41And it's kind of like a savoury pudding
38:43I also love the name of it
38:44I think it sounds really cute
38:45Like a little character that you would get on children's game
38:49I'm also making something called beef suya
38:52It's like fried beef
38:53And it has like a spicy mix on top of it
38:56And then a peanut crumb
38:58When you're cooking food that's to do with your family and your heritage
39:02Is there a lot of pressure?
39:03I know
39:04I hope my dad's proud
39:06His name's Bronco
39:08When I told him that I was making this he actually laughed
39:10So
39:11So
39:12Suya, a lovely spiced piece of beef
39:18Flash fried so it goes quite dark on the outside
39:21But it's slightly pink on the inside
39:25I'm so excited about Uma's Moi Moi
39:27Because I do like a suet pudding
39:30Everything is looking good
39:33A savoury steamed pudding
39:35Made from black-eyed peas, suet, peppers and she's got chillies
39:39Boiled in a pot and then turned out on the side
39:42But it's also spicy
39:44I love spice
39:46But I will admit
39:48Sometimes Nigerian food can be a little hot for me
39:51These weren't my two favourite foods
39:54When I visited Nigeria with my dad
39:56But I wouldn't say that I'm a seasoned Nigerian cook
40:00So I think
40:02This is not something I know
40:04But it's something that I love
40:0615 minutes gone
40:1045 minutes left
40:13I'm alive
40:14Something's happening
40:15Hopefully it's food
40:16This dish fits the brief
40:18Because it's exactly what I would want to get from a food truck
40:22On day four of Glastonbury
40:24When you need to kick up the bum to remind you that you're a human being
40:27What am I doing? Concentrate, Ginger
40:29Ginger's street food dish is chicken or waffles
40:33That is the ultimate after clubbing comfort food
40:38Waffles are difficult to get right
40:40They need to be crispy
40:41They also need to be a bit fluffy
40:43She's putting gherkins into the batter
40:46I'm worrying now whether the waffle will actually work
40:49There is a lot going on but I'm going to get there
40:52I hope
40:53Well I will or I won't, won't I?
40:55Chicken, crispy on the outside and lovely moist
40:57And hopefully really well spiced
40:59Then we've got this buffalo maple dressing across the top
41:03Maple syrup, slightly smoky, a little bit woody
41:06But too much of it
41:07And it becomes almost like you are drinking syrup
41:10With that she's also got blue cheese slaw
41:13Delicious
41:15Oh wow, okay
41:17Ginger, do you have a name for your food truck?
41:19Ginger Johnson Snazzy Dinners
41:21I've got to get the name up there, that's the draw to begin with
41:23Got to bring them in and then give them something delicious
41:25I want to feel like it's 2am
41:27We've been disco dancing
41:29Yeah
41:30We've got soul feet
41:31Yeah
41:32And we're going to have chips
41:33We're at the halfway point
41:3830 minutes left
41:40You on time?
41:42No
41:43We are not on time
41:45Okay but I'll get there, I'll get there
41:47Calm down Ginger
41:48I love Greek food, I love street food, I'm from Coronation Street
41:57So my food truck is called Greek Street Food Truck
42:03Ugh, just having a little bit of a workout
42:07Katie, you had such a strong start
42:14But you look more nervous now than you did before, what's happened?
42:17It's because we have to know what we're saying with it
42:20Okay
42:21We practice this at home, so I just really hope you like it
42:24Tell us what you're cooking
42:25So I am making a chicken gyros with a flatbread and halloumi fries
42:30And a tzatziki dip
42:32What is it about Greece that you love?
42:34I love the food
42:35And all this kind of reminds me of my grandad
42:37Because he used to take me to Greece a lot
42:39He used to love Mediterranean food
42:41So it's for him I think this dish
42:49Oh dear
42:50Right
42:51Cut some chicken
42:55Chicken thigh needs to be cooked all the way through
42:58If it's done properly, it's the most delicious part of the bed
43:02I'm probably slightly behind
43:05I absolutely adore halloumi
43:07It's the cheese that you can fry
43:10Ooh
43:11Never done this before
43:14This is certainly a first
43:17Herb it, season it and hurl it into oil
43:21Wonderful
43:23Stretch
43:24How you getting on Kate?
43:28Just about got the time I think
43:31Are you getting on?
43:32Oh, alright babes
43:35Me and the boys did a lot of festivals last year
43:37So there was food trucks in and around where we were performing
43:40You've got your Thai, your Greek, your Chinese
43:43And you can smell this lovely aroma of food just coming out of you
43:46It's great and I love it and I'm a big fan
43:48Team, are we good?
43:50Yeah
43:51Yeah
43:52I'm alive
43:53I'm not
43:57Auntie, what are you cooking for us?
43:58Pork souvlagi on flatbread
44:00Greek salad on the side
44:02Tadziki
44:03Bob's your uncle
44:05Whatever's your aunt
44:06Is this something close to your heart?
44:08Yes, very much so
44:09I grew up in Cyprus
44:10So I lived there for about three, four years as a kid
44:12And Souvlagi was where you went
44:14It was like the little shacks used to see the old grannies
44:17It just brings back memories of home life when I was growing up out there
44:20It feels to me like you're talking about the happiest times of your life
44:24Growing up, yeah, defo
44:25Yeah
44:26On the beach, walking to school, no hassle, carefree, great
44:30Your street trip, what's it called?
44:32Costa Lotta
44:33Grieker
44:34Anthony has opened up his heart with his food truck and he's making a souvlaki
44:44Bits of pork, which are going to be marinated really well with garlic
44:48He's got rosemary and oregano
44:50Hopefully, it ain't gonna be undercooked
44:53Needs to be grilled beautifully and cooked all the way through
44:57I don't want a half-cooked, soggy, flavourless flatbread
45:02That would be hell
45:04I'm nervous because it's a dish that I've worked on
45:07It's just whether the governors have proved it, do you know what I mean?
45:10Anthony is clearly a caring, instinctive cook
45:14But has just an air of chaos at all times
45:18Urgh
45:20Ten minutes
45:22Ten minutes to go
45:25Guys, you have an extra ten minutes, should you need it
45:29I'm definitely not cruising it
45:31I'm definitely not cruising it
45:32And I'm over the moon that I've got the extra ten minutes
45:34Because I think I'm going to need it
45:36I'm hoping to show Jon and Grace that I can stick to a plan
45:40And not cook off a vibe like I did in the first challenge
45:42And that I can deliver on something that I decide and execute
45:49Guys, tell us about your food
45:50It's a Japanese-inspired rice bowl, like a Donburi
45:54With a nod to what I used to love eating as a kid
45:57Which was fish and chips
45:59It's a plant-based tofu fish
46:01With a Japanese teriyaki Donburi
46:03What's this food truck of yours look like?
46:05Like the aesthetics of the original Karate Kid dojo
46:08Maybe I've got like one of those bandanas on as well
46:10Getting my Mr Miyagi on
46:11Wax on, wax off
46:13Exactly
46:14A Donburi bowl to me is lovely and refreshing
46:20Sushi rice, vegetables, great
46:22Not everything is behaving like I thought it would
46:25So I'm having to improvise a little bit
46:28With that he's got his own version of plant-based fish
46:30A piece of tofu
46:32Which he's then getting a batter
46:34With a batter flavour with nori seaweed
46:36So it does taste like the sea
46:38Gaz is taking the tofu, he's battering it
46:42My batter mixture isn't quite sticking as well as I thought it would
46:46Then he's bread crumbing it
46:49Gaz, one or the other
46:51You're not Marco Pierwhite
46:53This is a difficult thing to do
46:55I just hope it's not too stodgy
46:58Five minutes everybody, just five minutes
47:01Gaz, you've got 15
47:03I've got to make the sauce
47:07Then plate everything up
47:09Oh dear
47:11Oh come on
47:16Pallume
47:17I think that needs a little bit longer
47:21Come on, salad on
47:22Go, go, go, go, go
47:24Guys, you should be plating now
47:26You've got 90 seconds everybody
47:28Just 90 seconds
47:30Don't go on the floor, don't go on the floor
47:33Come on, come on, come on, come on
47:34Whoa
47:36Whoa
47:37Whoa
47:38Whoa
47:39Go, quick
47:46That's it guys, time's up
47:48Done
47:49Katie, put it down
47:50Sorry
47:51Oh, I just made a mess
47:52Well done
47:53Guys, you've got ten minutes
47:56Just ten minutes, yeah?
47:57OK
47:59The sushi rice is the problem
48:01It wouldn't cook through as quickly as I thought they would
48:05It'll have to do
48:06OK, don't run out of time now
48:08Quick, quick, quick, quick, quick
48:09Yeah
48:10You can do it, bro
48:13Ooh
48:14Less than two minutes
48:16Happy with the way it's looking?
48:17Nope
48:18But it's a lot to do
48:23You done?
48:24Yep
48:25Yay
48:26Thank you
48:27Thank you guys
48:29First round's on you, bro
48:31Oh, no doubt
48:32No doubt
48:33I felt so bad
48:34You guys have, like...
48:35No, you didn't
48:36Hopefully it tastes all right
48:38We'll find out soon enough
48:39I've got any eyebrows left
48:41Ginger, coming up
48:43Go on, Ginger
48:44Go on, Ginger
48:45Yay
48:48Hiya
48:49Hello
48:50First up is drag artist Ginger
48:52Whose food truck offering is deep-fried chicken thighs
48:56Marinated in buffalo sauce and maple syrup
48:59Served on waffles made using pickled gherkins
49:03And a blue cheese cabbage and apple slaw
49:15I love the crunch of the chicken but the chicken is tender
49:18You haven't held back on that sauce
49:20It's hot
49:22My nose is running and that's what I want from spicy food
49:27I doubted you could add dill pickles to batter
49:31And for it still to be delicious and fluffy and light
49:34It works
49:35I've got sweet maple syrup, saltiness of blue cheese
49:39Pepperness from the cabbage, that lovely sharpness from the pickles
49:43Moist chicken
49:44I think it's delicious
49:46Good
49:47Like a lot
49:48Yay
49:50I can't believe it
49:56John said it was delicious
49:58My job is done
49:59That's it
50:00Uma
50:01Inspired by two Nigerian street food dishes
50:05Reality TV star Uma is serving beef suya
50:09Grilled beef marinated in a chilli and peanut sauce
50:12Topped with a peanut crumb
50:14And a moi moi savoury pudding
50:16Made with black-eyed peas and beef suet
50:19With a chilli red pepper sauce
50:21I love the beef
50:32It's still tender
50:33It's still succulent
50:34I love the scattering
50:37Of the seasoned crushed peanut
50:39Crunchy
50:40Moorish
50:41And then this vibrant red pepper sauce
50:45Sweetness and saltiness
50:48I could quite easily eat all of this
50:50Your pudding, this moi moi
50:53Does not have a dissimilar flavour to haggis
50:57Oh wow
50:58The spicing in here
51:00Is almost like flavour of cinnamon going through it
51:03And the texture is of a sausage meat
51:06I like it a lot
51:07And I think the Broncos should be really proud of his daughter
51:10Yeah
51:11Thanks Dad
51:13I think I definitely did my dad proud
51:18He would be impressed that he even attempted to make that in the first place
51:22So I feel really, really good
51:27Actor Katie has made a Greek-inspired food truck dish
51:31Of chicken gyros served in a pita bread
51:34With a tomato, spring onion and oregano salad
51:38Tzatziki
51:39Tzatziki
51:40And paprika-spiced halloumi fries
51:46Mine has escaped
51:47I'm sorry
51:48It's got a mind of its own
51:50But it's all there
51:51It's all there
51:52Right
51:53The chicken, it might have got more colour on it
52:03But it's seasoned
52:04The halloumi, smothered in paprika
52:07Delicious
52:08The tzatziki with a huge punch
52:10The spring onion, beautiful
52:12Breads, they're cooked all the way through but they're slightly doughy
52:17But it's generous and it's indulgent
52:24I feel slightly relieved, I thought the comments would have been a bit worse
52:28Just because it's not up to my standard what I did
52:32I'm not thrilled, but it could have been worse
52:37Anthony
52:39Come on
52:40Come on
52:41Pop star Anthony's food truck dish is pork souvlaki kebab
52:46Served on flat bread with tzatziki sauce and Greek salad
52:51I hope it's alright
52:56I can hear Anthony deflating like a tyre
53:04That'd be £7.15, I'll tell you
53:09The pork is just cooked
53:13The marinade could be seasoned a little bit more
53:16The flat bread possibly needed a bit longer
53:18However
53:20I love your creamy ziki
53:23Not a bad plate of food
53:26Salad's fantastic
53:28Your pork, you could give it a little bit more welly
53:30A little bit more heat to get some colour on the outside of it
53:34This to me feels like you're frightened of actually just giving it real power
53:39It's a pressure cooker and you're trying to like clean there and not use that same knife with that and taste there and
53:49That's good
53:51Oh mate
53:55Everything just goes through your head and you're just like
53:57Finally, it's Paralympic medalist Gaz who's made a vegan fish donburi
54:08Nori breaded and battered tofu coated with teriyaki sauce
54:13Served on sushi rice with a cucumber and carrot salad
54:17I really love that sticky teriyaki sauce, that's really good
54:30The bits of tofu, you've got a batter and you've got bread crumb
54:34So although there's a little bit of nori through the batter
54:37It doesn't quite deliver that fishy flavour you really need
54:40The big problem here is the rice is not cooked enough
54:44With a rice bowl that's always a bit of a problem
54:47You've tried to do something very complex with the tofu
54:50It's ended up fried and stodgy and tasting mainly of oil
54:55However, there was something very authentic about this
54:58This is street food
55:00So, you're on brief
55:02OK
55:06That was so hard
55:08I had the extra 10 minutes
55:11But I could have used another hour to be honest
55:19You have cooked your hearts out today
55:23And beyond doubt, we have a far better idea of who you are and your skills
55:31Right now, nobody's going home
55:34But the next time we see you
55:35When we see you, the pressure will truly be on
55:39Because somebody will be leaving the competition
55:43Thanks very much indeed
55:44See you soon
55:45See you soon
55:46Bye!
55:51There are a few front runners here
55:54Ginger, that chicken, crispy batter on the outside
55:57The waffle with gherkins running through it
56:00Clever idea
56:01Do you just want to watch?
56:03Uma wanted to show off her heritage and she surely did
56:06That savoury pudding tasted great
56:08She brings her confidence, I like her
56:11Katie's chicken with yogurt, flatbreads weren't quite right
56:15It tasted okay
56:17I did feel for her
56:18My head's going to explode mate
56:20I can't deal with any more pressure
56:22I think a lot of what Anthony did today was just a little bit subdued
56:27That pour could have done with a lot more colour on the outside
56:30It's subdued, you're absolutely right
56:32My bags are packed, I'll see you soon
56:36Gaz went for something quite difficult
56:38A tofu, he wanted to flavour it like fish
56:41Things didn't quite go to plan
56:43I do worry for Gaz
56:44Right now they're all safe
56:45But very very soon
56:47One of them's going to be going home
56:49I think we'll all be okay
56:51Well one of us won't but
56:53We'll be okay
56:55We'll be okay
56:57Do we have to? I like them all
56:59That's a competition Grace
57:01What have I signed up for?
57:03Next time, the five celebrities are back
57:09Wow, it's a workout isn't it?
57:13And the pressure intensifies
57:15I'm stressed now
57:17There you go, I'm right in the face
57:19As they battle for a place in the quarter-final
57:23I've put on about a stone in the sharp bread
57:26Inventive, complex and ambitious
57:30It's really addictive
57:32Step four
57:38Next time
57:43League of Customs
57:45Take four
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