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00:03Happy Christmas, Grace Dents!
00:06Our MasterChef kitchen is about to come alive with Christmas.
00:10We've got ourselves four celebrities, four fresh faces,
00:13who have never cooked in the MasterChef kitchen before.
00:16As if Christmas couldn't be more exciting,
00:20the golden whisk is now up for grabs.
00:24Taking a shot at winning the coveted trophy.
00:27Our reality TV star and podcast host, GK Barry.
00:33The only similarities between what I do for a living and cooking
00:37is I usually do both drunk.
00:40Award-winning actor and star of Ted Lasso, Collar Bikini.
00:46Ho, ho, ho! Merry Christmas!
00:49I love Christmas. I'm like a big kid.
00:54TV presenter and BBC disability correspondent, Nicky Fox...
00:58I don't think anyone can actually believe that I'm here, to be honest with you.
01:02I did cook a banging fry-up in 1998, though. It was beautiful.
01:07And stand-up comic and voice of Love Island, Ian Stirling.
01:12My family and friends think I'm mad doing this,
01:14cos they know I haven't got the temperament
01:16or the ability to be here today.
01:19And yet, here I am. What an idiot.
01:22I've checked the guest list. It looks fantastic.
01:26Who can be the star on top of our tree?
01:29Let the celebrations begin.
01:39We know you do. Thank you.
01:41Thank you. Thank you.
01:43Oh, my gosh. This is intense.
01:45Hi! Oh, great.
01:47You're amazing.
01:55Happy Christmas.
01:57Merry Christmas. Merry Christmas to you.
01:59Merry Cremble.
01:59Welcome to the MasterChef kitchen.
02:02Can I also welcome Libby, Nicky's assistant?
02:06I'm really excited, cos I have absolutely no idea
02:10what sort of cooks you guys are.
02:15Now, John and I, we love Christmas.
02:19We love socialising. We love the silly jumpers.
02:23But Christmas food,
02:26it's really what the festive season is all about.
02:30This, your first task,
02:32we call the Secret Santa Mystery Box.
02:37Inside your Christmas present
02:39are a set of ingredients
02:41and a recipe
02:43to cook for us
02:45a celebratory Christmas centrepiece.
02:50something with real pizazz.
02:53Ian, would you like to open your present, please?
02:56Let's have a look.
02:58This I can get on board with.
03:00Amaretto.
03:00There's chocolate.
03:02There's espresso.
03:03I'm making a tiramisu.
03:04I'm making a tiramisu.
03:06Tiramisu chocolate roulade with amaretto ice cream.
03:10Mmm.
03:11A roulade.
03:12So you've got to...
03:13I'm going to have to roll it.
03:17Nikki, would you like to open your present?
03:19Let's have a look.
03:20All right, ready?
03:20Yeah.
03:22Oh!
03:23Oh!
03:27Neapolitan octopus with polenta and fennel and blood orange salad.
03:31You cooked octopus before, Nikki?
03:32I haven't cooked in a long while,
03:33but I think we can do it.
03:35There's garlic, it'll be fine.
03:36Wonderful.
03:37Carla?
03:38Yes.
03:38Do you like Christmas?
03:39Yeah, of course.
03:40Great.
03:41Do you want to have your present?
03:42Yeah.
03:43OK, we've got some...
03:45Oh!
03:46Oh, pistachio sponge and a white chocolate lime mousse.
03:52I would be intimidated ordering those two things off a menu.
03:56Yeah.
03:57Grace.
04:02What is that?
04:03There's a slab of meat.
04:05Look at that.
04:07Wow!
04:07OK, I'm making a porcetta with tonnato sauce,
04:14rosemary parmenta potatoes.
04:17This feels like a war meal.
04:18You know when you've just got loads of leftovers?
04:21You will love it.
04:24Celebrities, you have two hours.
04:28Let's go.
04:29Do we actually go now?
04:31Yeah, yeah.
04:31Oh, right.
04:34Oh, this is crazy.
04:36All right.
04:40Four celebrities, four different recipes.
04:43Right, right, right, right, right, right, right, right.
04:45And each recipe having a little touch of Italy about it.
04:48That's so fast.
04:49Because today, we have a special guest coming in
04:52to help you and I judge our celebrities.
04:55Ballroom dancing champion,
04:57Celebrity MasterChef winner,
05:00Vito Coppola.
05:01To be back here for Celebrity MasterChef Christmas special
05:06is just blowing my mind.
05:09I would have never imagined it.
05:12An Italian Christmas is all about food.
05:15Careful.
05:16It's the best period of the year.
05:18It's the chance that everyone gets
05:20to sit around the table
05:21and sharing love through food.
05:24It's been years since I've been near me.
05:27I just hope they will put all their heart in it.
05:30That's perfect.
05:33Right, ready?
05:34Yeah, go for it.
05:39Nicky Fox has been the BBC's disability correspondent
05:43and watchdog presenter for the past ten years
05:46and also features regularly on Morning Live and The One Show.
05:55I'm really excited about cooking in the MasterChef kitchen,
05:58but I am really nervous about it as well
06:00because I'm not 100% sure what I can do.
06:02Do you know what?
06:02At one point, I was so nervous,
06:04I actually forgot what a table speed is.
06:05But Libby and I work together really well.
06:07That's what we do in life.
06:09Is that a lady?
06:09Yeah, that's...
06:11A disabled person and their PA,
06:13when it works, it's beautiful.
06:16Nicky is cooking for us Neapolitan octopus
06:20served with polenta and a fennel and blood orange salad.
06:25This dish represents Christmas
06:27because we used to have the octopus at home at Christmas time.
06:32One of the most difficult things of this dish
06:35is to cook the octopus right.
06:37It cannot be undercooked, it cannot be overcooked.
06:41It has to be just the right way.
06:43On the side, the salad,
06:45shaved fennel, blood orange,
06:48all mixed together in the right proportions.
06:52Polenta.
06:53That has to be beaten really, really, really well
06:56to go lovely and smooth,
06:57otherwise it's got big lumps in it.
07:00When the butter goes in, it's going to be nice, sis.
07:03I think Nicky has got a really big challenge today with this dish.
07:07I'd say slower.
07:12Merry Christmas, Nicky Falk.
07:14Merry Christmas, Grace Dents.
07:15Christmas at your house.
07:18Oh, it's always been lovely.
07:19It's always been family, food, films and sleeping.
07:23Family all together.
07:24Yeah, family all together.
07:25My mum, my dad, my sister.
07:27Now, you literally come with your own wingwoman,
07:30with your own glam team.
07:32I long to have a lady-in-waiting.
07:34She's been my lady-in-waiting for nearly ten...
07:36No, over ten years now.
07:38It's just lovely, actually.
07:39Libby just kind of helps me do all the things that I can't do.
07:42But I, you know, like, with the cooking,
07:44I'm going to be directing, Libby.
07:45Sorry, Libby.
07:46That's all right.
07:47We've become, like, a married couple.
07:49We love garlic.
07:50So, I think they said three cloves of garlic,
07:53we'd put four in.
07:54Very casual at the moment.
07:55Is there a competitive streak?
07:57I know.
07:57So, I wanted to as well as I can.
07:59But if you did win and everybody else was humiliated...
08:02Yeah, yeah, I feel great.
08:03That is the Christmas spirit.
08:08Is that good?
08:09Yeah, that's fine, babe.
08:16There you go.
08:17Celebrities!
08:1830 minutes gone, one and a half hours left.
08:22That arts and crafts, I'm enjoying it.
08:24Under the pseudonym GK Barry,
08:27Grace Keeling has carved out
08:29a hugely successful career in online content.
08:32Her podcast, Saving Grace,
08:35boasts 11 million views a month.
08:37And she's also appeared on numerous television shows,
08:40including I'm a Celebrity and Loose Women.
08:43I ate Christmas.
08:45I think it's a load of faff.
08:46Yeah, I just think it's a massive headache.
08:50So, Merry Christmas.
08:54I've heard of that.
08:57Hello, Grace.
08:58Hello, Grace.
08:58That felt weird, didn't it?
09:00What's Christmas like at your house?
09:02Christmas is...
09:03We've got a very small family.
09:05Still wake my parents up at around 6am,
09:08get a bottle of Prosecco open
09:09and continue the day like that.
09:11Do you do any cooking at all on Christmas Day?
09:13No, no.
09:14I'm just opening the bottles,
09:16putting a straw in, sitting on the couch.
09:18In a lot of ways,
09:18is it just your parents' present
09:20to just spend time with you?
09:22Yeah, yeah.
09:23And they regret it every year.
09:24And that's fine.
09:26The best of luck.
09:29It's actually quite heavy.
09:32Porchetta, a rolled piece of pork
09:34seasoned with rosemary, garlic inside it
09:36and then baked in an oven.
09:39Porchetta is something that,
09:40especially in Rome,
09:42is a big celebration in Christmas.
09:45Grace is going to cook that pork
09:47so it doesn't go too dry.
09:49But she won't know if it's cooked
09:50all the way through
09:51until she cuts it open.
09:54Oh!
09:57That's...
09:57That's what it's saying.
09:59Then she's got a tonnata sauce,
10:01which is a mayonnaise mixture
10:02of tuna and anchovies
10:05with lots and lots of parsley.
10:07Have you tasted it?
10:09No way.
10:10Tuna.
10:11Would you taste it?
10:12Ian, you need to try me.
10:12I'll taste it.
10:13What is it?
10:13Try me, blended tuna, please.
10:21Is it bad?
10:23It's very fishy.
10:25Is it?
10:27Very often with tonnata sauce,
10:30I taste everything
10:31except the tuna.
10:33It smells right.
10:34It smells good.
10:35It does?
10:35Yeah.
10:37I do really hope
10:38that the main hero
10:39of the tonnata sauce
10:41is tuna.
10:43Has anyone else
10:44got a heart-cut-out potato?
10:47Didn't think so.
10:50Losers.
10:52Well, I'm going to have to try it.
10:54I hate my life.
10:58Celebrities,
10:59you have just 50 minutes left.
11:01Oh?
11:0250 minutes
11:03and Christmas is coming.
11:05No way.
11:08London-born actor
11:10Collar Bikini
11:10found fame
11:11with roles
11:12in the critically acclaimed
11:13TV drama
11:14Top Boy
11:15and smash comedy
11:16Ted Lasso.
11:17Most recently,
11:18he appeared with his cousin
11:19on the BBC's
11:20celebrity race
11:21across the world.
11:23My biggest strength
11:25is that I can
11:26follow instructions
11:27very well.
11:28This looks a bit sticky.
11:31Oh, jeez.
11:32So,
11:32if it comes to measurements,
11:34if it comes to,
11:35you know,
11:36timings,
11:37I'm on it.
11:40I'm trying my best.
11:42Let's do it.
11:45Collar,
11:46when you were little,
11:48mum from Ireland,
11:49dad from Nigeria,
11:51what does Christmas
11:52look like then?
11:53Chaotic.
11:53I've got five sisters
11:54and I've got a brother
11:56and I'm the youngest.
11:57And Nigerians
11:58and Irish,
11:59the blood runs hot.
12:00A combination
12:01of different cultures,
12:02different beliefs,
12:03but somehow
12:05it worked.
12:06You're making
12:07a pistachio raspberry
12:08and lime mousse cake.
12:10How many cakes
12:11have you made in the past?
12:12Well,
12:12this will be two.
12:14It's the second one
12:15I've made in my life.
12:16What was the first one?
12:17Now I'm curious.
12:18Food technology class.
12:20I made a Victoria sponge.
12:22It took me about two weeks.
12:23Do you think
12:23everybody from Ted Lassova
12:25are going to be watching this?
12:26Yeah,
12:26probably all of them.
12:28No pressure.
12:29Yeah,
12:29no pressure.
12:34Conor's got a really
12:35technically challenging dish.
12:37He's got a pistachio sponge
12:39with a white chocolate
12:40and lime mousse
12:41and that's going
12:42to be served
12:42with raspberries
12:43filled with raspberry jam.
12:46Then I've got to make jam.
12:47This is a dish
12:48that I would have
12:49in any moment
12:51of my year,
12:52but in Christmas,
12:53we can have, you know,
12:54at the end of the meal.
12:56This dish is a nod
12:58to the chocolate
12:59and pistachio cake
13:00I made for Grace.
13:01Mmm.
13:03I have just crammed
13:05that into my face.
13:06It's beautiful.
13:08I like to think
13:09that they're like cousins,
13:11this cake and my cake.
13:13Inside the cake
13:15are raspberries
13:16and little bits of fiatine,
13:18which is flaked puff pastry,
13:19so it's lovely and crunchy.
13:21Very crunchy.
13:24But then the whole thing
13:25is completely covered
13:26in a lime
13:27and white chocolate mousse.
13:30The raspberry jam,
13:31taking the right amount
13:32of raspberries and sugar,
13:34boiling them down together.
13:36The jam then is to be cooled down
13:38into a piping bag
13:39and then a small hole
13:41in the piping bag
13:42so they can actually fill
13:43every single raspberry
13:44with jam.
13:47I don't think I'm doing this
13:48the right way,
13:49but oh well.
13:55Ian Stirling
13:57ditched a potential career
13:58in law for life
13:59as a comedian
14:00after tasting success
14:01at the Edinburgh Fringe Festival.
14:03As well as being
14:05a successful stand-up,
14:06Ian is also
14:07the unmistakable voice
14:08of Love Island.
14:12My biggest witness
14:13would be my inability
14:14to follow a recipe.
14:16Preheat,
14:16whisk the egg use
14:17of half of the sugar.
14:18What sugar?
14:20I haven't got the calmness
14:22for it,
14:22I haven't got the demeanour
14:23for it,
14:24so it'll just be
14:24a blind panic
14:25of throwing things
14:26in a bowl
14:27that'll be my downfall.
14:31I'm measuring out
14:32a bunch of sponge fingers.
14:35I've literally never
14:36even made like
14:37a Victoria sponge before.
14:40Ian has got quite
14:41a technically difficult dish.
14:43This is a nightmare.
14:45He has got a tiramisu,
14:46but not in a bowl,
14:47but as a roulade.
14:50Tiramisu we usually
14:51make with shop-bought
14:52sponge fingers.
14:53Ian's got to make his own.
14:56Every sponge finger
14:58needs to be exactly
14:59the same size,
15:00and he's got to make
15:0144 of them.
15:04That'll do.
15:06They're not
15:07identical.
15:08But what is
15:09these days,
15:11eh?
15:17Ian Sterling,
15:19you came in here
15:20looking very nervous,
15:21but now
15:22there's a lot of
15:22very confident
15:23manoeuvres happening.
15:24I put it to you
15:25that you are
15:26faking being
15:27a bad baker.
15:29My wife is a
15:29great baker.
15:30She does starters
15:31and desserts.
15:32I do mains.
15:33How much cooking
15:34on a day-to-day basis
15:35do you do Ian?
15:35I do cook,
15:36I'd say I cook
15:37three, four times
15:37a week.
15:38OK, and do you
15:39do fancy food
15:40at Christmas?
15:41Yeah, turkey ham
15:42centrepieces.
15:43I've done the ham
15:45a number of ways.
15:45I did it at Iron Brew
15:46last year.
15:47It makes it go
15:48slightly orange,
15:48but apart from that
15:49it's delicious.
15:50You cooked a ham
15:52in Iron Brew?
15:52A ham in Iron Brew,
15:53yeah.
15:53Mmm, that sounds
15:55delicious.
15:55No, it was good
15:56because it would get
15:56the sweetness in.
15:57Are you excited
15:57about this menu today?
15:58Hang on, so you're
15:59making a tiramisu?
16:00See, it's the roulade
16:01bit that's frightening me.
16:02I'm telling you right
16:04now, I have not got
16:05the attention span
16:05to make this happen.
16:10It's going to be
16:11layered on a piece
16:12of clean film first
16:13and then rolled up
16:15to make a wonderful
16:16Christmas centrepiece
16:17like a Yule log.
16:20And then on the side
16:21we're also asking
16:22for Amoroso ice cream.
16:25That's a bit too much
16:26but a little bit of
16:26extra booze for the judges.
16:29That'll be fun.
16:31Alcohol has got
16:32a high freezing point.
16:33Too much alcohol
16:34in the ice cream
16:35and the ice cream
16:36won't freeze.
16:42I love tiramisu.
16:44It's Christmas.
16:45Nothing says Christmas
16:46like a boozy cake.
16:48I'm happy with that.
16:49I did tiramisu
16:50in my MasterChef competition.
16:52It was my dinner party
16:54first dessert ever.
16:58Magnifico.
16:59Oh, grazie.
17:01Ian, you've got
17:03a big challenge.
17:10I love that.
17:11Roll as you would
17:11any roulade.
17:12Oh, thanks for that.
17:15He has to construct
17:16this roulade.
17:17He's got to roll it up
17:19really gently
17:20but if he goes too fast
17:22or he pushes
17:23too much weight on her
17:24all the filling
17:25will come out the end.
17:26It's got to be precise.
17:30Celebrities,
17:31you've got just
17:32five minutes.
17:33Five minutes
17:33to show us
17:34your centerpieces.
17:36We've got
17:36Valencia disaster.
17:40Go on.
17:44It's better than
17:46what I was expecting.
17:52You know what?
17:53I did my best
17:53and I gave it
17:54a good work.
17:55It looks like
17:56he and Am's soup.
17:59Oh, my goodness!
18:02No!
18:03Finishing touches.
18:04Finishing touches.
18:06In?
18:07Yeah.
18:08It's like a hummus
18:08sort of...
18:10Lovely.
18:11We're quite happy.
18:13Oh.
18:13Oh.
18:19Yeah.
18:24OK.
18:2590 seconds.
18:27Ice cream.
18:30Oh!
18:33It's going to be
18:34a smoothie.
18:35It's a boozy smoothie.
18:40Celebrities!
18:42That's it.
18:43Time's up.
18:48That was horrible.
18:49That was fast.
18:50That was...
18:50That was odd.
18:54Celebrities,
18:55one of the things
18:55you may have noticed
18:56is that all of your
18:56centerpieces have a bit
18:57of an Italian twist.
19:00Oh.
19:00Oh.
19:01So, can I please
19:02introduce you to
19:03somebody who not only
19:05lights up the dance floor
19:06but also lights up
19:07the kitchen?
19:08our Celebrity MasterChef
19:10champion of 2024,
19:12Vito Coppola!
19:14Oh!
19:17Yes!
19:18Yes!
19:19Thank you, darling.
19:21Hello.
19:22Vito,
19:23do you love Christmas?
19:24I love Christmas
19:26and I love Christmas
19:27food even more.
19:29Christmas is about
19:30sharing love.
19:31What a better way
19:33to share love
19:34with our food.
19:35So, today
19:36we have to exchange love.
19:40Nikki,
19:42you're first.
19:43Hello, everyone.
19:44First up is
19:44TV presenter, Nikki.
19:46She's made octopus
19:47cooked in a
19:48Neapolitan tomato-based
19:50sauce,
19:51served with polenta
19:52and a shaved
19:54fennel and blood
19:54orange salad.
20:03The octopus
20:04is cooked perfectly.
20:05It just melts
20:06in your mouth.
20:07It's not chewing
20:07in any way at all.
20:08Really?
20:08And then the sharpness
20:10of that blood orange
20:11with the bitterness
20:11from that fennel
20:12is absolutely delicious.
20:13Oh.
20:14It's all really well seasoned.
20:15It's well flavoured.
20:16Just one thing.
20:18Go on.
20:18There is so much
20:19garlic in there.
20:20Sorry, I know.
20:21The good thing is
20:22that Santa Claus
20:23is not a vampire
20:24because you wouldn't
20:25be getting any presents,
20:25that's for sure.
20:27This polenta.
20:28I saw it when it
20:29set like a jelly
20:30and I saw it
20:31when you added
20:32more stock
20:33and melted it
20:34back down.
20:34It's really...
20:35I love it.
20:37Oh.
20:37It's really good polenta
20:39and what that shows
20:41is that
20:42if you just
20:43don't give up,
20:44we got there.
20:45It's life, isn't it?
20:48As you can see,
20:49my plate is
20:50completely clean here.
20:51It's a good sign.
20:53I love the garlic.
20:54Better to mash
20:55than a bit too less.
20:56And I love
20:57the way you cook
20:58the octopus,
20:59you know,
20:59because it was still
21:00the hero of the dish.
21:02My mum makes this salad
21:04very often
21:05and my nonna as well.
21:06I fully love
21:07with this salad
21:08so I think
21:09my family
21:09would be proud.
21:10Oh, no.
21:11And of course
21:12the polenta.
21:13You did it.
21:14I love it.
21:14So thank you.
21:17Woo, woo, woo.
21:18Well, I'm shocked.
21:21Shocks.
21:22I think that's
21:23probably one of
21:23one of the proudest moments,
21:25really.
21:26It really,
21:27it really,
21:27it really was
21:28quite lovely, actually.
21:30Podcaster Grace
21:31has made
21:32porchetta,
21:33an oven-baked
21:34rolled piece of pork
21:35seasoned with
21:36rosemary,
21:36garlic and chilli flakes,
21:38served with
21:39roasted onions
21:40and parmentier potatoes
21:41and a tonnato sauce
21:44made with tuna,
21:45anchovy and mayonnaise.
21:48Is it cooked?
21:50It's perfect.
21:52Oh.
21:53Yes.
21:54Stop it now.
21:55Come on.
22:04Your pork is
22:05absolutely ace.
22:06Right.
22:06It's really
22:07wonderful and moist.
22:08Inside there,
22:09a good whack
22:10of chilli flakes
22:11which gives you
22:11a little bit of heat
22:12on the back of your throat.
22:13For somebody who's
22:14never cooked pork before,
22:15it's perfectly cooked.
22:17Thank you very much.
22:19You've made us
22:19a little bowl
22:20of heart-shaped potatoes.
22:21I did, yeah.
22:22I thought,
22:22how can I add
22:23a bit of pizzazz?
22:24I absolutely
22:25love them.
22:27The thing that's
22:28really lifted
22:28this entire dish
22:29for me
22:29is the onions.
22:30They've caramelised
22:31in all the fat.
22:32They're really,
22:33really delicious.
22:35Can I tell you
22:36something?
22:36Only if it's nice.
22:37This is beautiful.
22:40It's very difficult
22:40to cook.
22:41It's juicy inside.
22:43It's not dry.
22:43That's even more important.
22:45But you know
22:46what says a lot
22:47about you?
22:47The sauce.
22:48The tuna.
22:49Very strong.
22:50Very tasty.
22:51I love that.
22:52Amazing.
22:53Good.
22:53It's like a rainbow,
22:54you know,
22:54after a good long rain.
22:59Everyone like the pork,
23:00which is quite nice.
23:01I think that's quite a flex,
23:03because I've never cooked it before.
23:04So I am happy with that.
23:07I just hope my parents
23:09don't expect it from me now.
23:11Comedian Ian
23:12has made a tiramisu roulade,
23:15made with sponge fingers
23:17and filled with coffee syrup
23:18and whipped cream,
23:20finished with a dusting of cocoa
23:21and an amaretto ice cream.
23:29Is it boozy?
23:30No.
23:34Your cooking style
23:35is largely chaotic.
23:37Yeah.
23:38Out of all of that,
23:39you've made such
23:40a wonderful roulade.
23:43I'm happy with that.
23:44What I love about this
23:45is it's incredibly faithful
23:46to the tastes
23:48and the experience
23:49of a tiramisu
23:50and it's wonderful.
23:51Very, very good.
23:52All the wonderful flavours
23:54you'd expect from a tiramisu,
23:56the warmth of the alcohol
23:57on the back of your throat,
23:58that real lovely bitterness
24:00of cocoa,
24:01the bite of coffee
24:02in there as well.
24:04Your boozy smoothie,
24:05that strong flavour
24:06of almost almond
24:07from the amaretto,
24:08I think it's really,
24:09really lovely.
24:09It's a shame it hasn't set,
24:11but that's because
24:11you decided
24:12you didn't like measurements.
24:14Yes.
24:15You made the sponge finger
24:16yourself.
24:17You made it,
24:18everything from scratch.
24:20And honestly,
24:20I just loved it.
24:22It's just like a masterpiece.
24:25I feel at ease.
24:27I'm glad it's done.
24:28They said they really liked it,
24:29which was like a surprise
24:30and they liked the boozy smoothie,
24:32which I'm hoping
24:33to copyright and sell
24:34and make millions.
24:36Last up is actor Collar.
24:38He's made a pistachio sponge
24:40topped with a white chocolate
24:42and lime mousse,
24:43filled with a crunchy fiatine
24:45and fresh raspberries
24:47stuffed with raspberry jam.
24:51Oh, wow.
24:53Look at you.
25:05I think that's fantastic.
25:07For you,
25:08who's only ever cooked a cake
25:09once before in their lives,
25:10to achieve that,
25:12to make it look so beautiful
25:14and glossy on the outside,
25:15but inside,
25:17that wonderful,
25:18rich flavour of pistachios,
25:19sharp sourness
25:21coming from those raspberries,
25:22I really, really like it.
25:25Your pistachio sponge
25:27is wonderful.
25:28That layer of crunchy fiatine,
25:31beautiful.
25:32I love your mousse on the top.
25:34This was,
25:35to my mind,
25:36probably the most difficult recipe.
25:38Nailed it.
25:39Thank you so much.
25:40I remember when I did my cake,
25:42I was, you know,
25:43literally,
25:43I don't know what time going.
25:46Congratulations.
25:46This is so complex.
25:48You brought Italy here
25:50in our plate.
25:52If my family would eat it,
25:53it would say,
25:55buonissimo.
25:56Very, very, very buonissimo.
26:01I'm actually a static.
26:03Everyone just goes to the shop
26:05to buy their desserts,
26:05you know,
26:06but now I can safely say that,
26:08you know,
26:09I can make an Italian cake.
26:11And mousse.
26:15Thank you so much.
26:17Because today,
26:19you took me directly to Italy,
26:21to my family,
26:22around the table,
26:23where I just, you know,
26:25wish I could be
26:25every single day of my life.
26:26So, it got me really emotional,
26:28and I say this from my heart.
26:30Oh, thank you.
26:32Thank you, everyone.
26:33Thank you so much.
26:34See you, guys.
26:42What did you think, Peter?
26:44I loved every single dish
26:45in a different way.
26:46As you could see,
26:47my plate was always empty
26:49at the end.
26:50I really had the best time.
26:52This was a perfect Italian Christmas.
26:54I'm going to dance out.
26:55But first,
26:56I'll give a kiss to you.
26:57Thank you so much,
26:58and Merry Christmas
26:59once again.
27:01Thank you so much.
27:02Buon Natale.
27:03And I go.
27:07I've eaten a proper
27:08Italian Christmas.
27:10John, I'm not going to lie,
27:11these sequins are a bit tight.
27:14Whoever believes in themselves
27:16in the next round
27:16is the person
27:17who's going to take the trophy,
27:18because right now,
27:19I think it's an even playing field.
27:20My meal in the next challenge
27:21is so simple.
27:24Yeah, I'm reconsidering
27:26what I have just put on the table
27:27for the next challenge.
27:34Let the Christmas joy
27:37re-continue,
27:40and this time,
27:42you're cooking
27:43with something fantastic
27:45at stake.
27:48The Celebrity MasterChef
27:50Christmas Champions
27:52Golden Whisk.
27:54Good job.
27:55Woo-hoo!
27:56Beautiful.
27:57Absolutely stunning.
27:58Your task today
27:59is to cook for us
27:59your idea
28:00of an ultimate
28:01Christmas dinner.
28:02Now, you can draw
28:03on tradition,
28:04you can draw
28:05on your heritage,
28:05or if you want to,
28:07you can go
28:07completely left field
28:08and cook something
28:09you've always dreamt
28:11of having on Christmas Day.
28:13At the end of this,
28:15there will be
28:16one champion.
28:19Two hours,
28:20two courses,
28:21it's Christmas,
28:22ladies and gentlemen.
28:23There's the whisk.
28:24Let's go.
28:32Feeling excited.
28:33I've cooked this meal before,
28:35but hopefully,
28:36you know,
28:37I'm not too rusty,
28:38because it's been a few years.
28:40I'm just trying to have fun.
28:42I'm just trying to enjoy it
28:44and really let the memories
28:46flood back in.
28:51Carla,
28:52what is cooking for Christmas?
28:54A bee stew,
28:55basically,
28:55that my dad used to cook,
28:57and it's a Nigerian red stew
28:59with pounded yam.
29:01What goes in a red stew?
29:02Fresh tomatoes,
29:03plum tomatoes,
29:04long sweet peppers,
29:06scotch bonnets.
29:07Also,
29:08I'm going to make some okra.
29:09Did you say pounded yam?
29:10Pounded yam.
29:11Okay.
29:12What's pounded yam?
29:13You put the yam in,
29:14put a little bit of water in,
29:15and then you whip it into like a dough,
29:18almost a mashed potato kind of consistency,
29:21and then you have it with stew.
29:23This feels like you're cooking something very emotional.
29:26It feels like a real link to the past.
29:28Yeah,
29:28I've had this meal my whole life.
29:29I wanted to pay homies to my dad with this,
29:32because we've pounded yam,
29:34because we've pounded yam,
29:34we've stew,
29:35and it reminds me of family,
29:37and with family comes Christmas,
29:38and that's what I kind of thought.
29:40And what's your dessert, then?
29:41My dessert is puff puff.
29:43It's a little dough,
29:45sugar balls,
29:46and I'm doing it with a chocolate sauce.
29:48Well,
29:49there's people from Nigeria,
29:50all over Britain right now,
29:52watching this.
29:52How do you feel?
29:54This is where the problem lies.
29:56This is where the nerves get in.
30:03All right,
30:03that's beef stew right there.
30:05This red stew,
30:07yes,
30:07it's tomatoes,
30:08yes,
30:08it's herbs,
30:09yes,
30:09it's peppers,
30:10but it is Scotch bonnet.
30:12It's got a real kick.
30:14It needs to be used carefully.
30:17I've just watched Collar
30:18take that pounded yam,
30:20and he's put it into a plastic bag,
30:21and he's just kneading it on the bench.
30:23I've never seen that before.
30:25Usually it's done in a pot
30:26and use a wooden spoon,
30:27and it's really hard work.
30:29That pounded yam
30:30needs to be as smooth as silk.
30:32It shouldn't have any lumps in it whatsoever.
30:36Dessert,
30:36we're getting puff puff.
30:38Little doughnuts,
30:39which are made from a batter.
30:41They need to be puffed up really well,
30:43but we will see.
30:45If Collar takes them out of the deep fryer too early,
30:48they will drop down,
30:49and they'll become like flattened tyres.
30:54They're not looking great.
30:58All right.
31:00Raymond Blanc.
31:05Nikki, what are you going to cook for us?
31:08It's got a bit of a special meaning,
31:09because my mum is northern,
31:12and she makes the most delicious Yorkshire pudding.
31:15So I thought I'd do chicken,
31:16because I love chicken,
31:17shove that in the Yorkshire.
31:19I love cheese.
31:20So I thought I'd do some cheesy pigs in blanket.
31:24We're doing some sexy veg,
31:26caramelised Brussels sprout,
31:28and a caramelised carrot.
31:30Some really nice gravy,
31:32and then my grandad, Freddie,
31:33he had this tradition of always sprinkling crisps
31:37on top of the Christmas dinner.
31:38So that's why I've called it Freddie's Christmas dinner,
31:41because we're going to make some homemade crisps, hopefully.
31:45It's a really clever idea,
31:46because you get the seasoning, don't you, from the crisps?
31:49And that lovely crunchiness that goes with the crisps as well.
31:51And then dessert?
31:52OK, Steph's trifle.
31:54So it's a retro trifle,
31:56because I'm making it with custard powder and sponge fingers.
32:00But Mum won't have it any other way.
32:01I mean, she gets quite annoyed, actually,
32:03at anyone else's trifle,
32:04because she's got rules.
32:06Custard's got to be dead thick,
32:07and the cream's got to be thin.
32:09No fancy shenanigans,
32:11no sprinkles or anything like that,
32:12just some almonds on top.
32:14It's a trifle.
32:14There's got to be some booze.
32:15Oh, Sherry, yeah, I forgot that bit.
32:17So I believe this is a very special Christmas this year.
32:20Well, yeah, I got hitched, didn't I, in May?
32:22First Christmas with a new husband.
32:25Yeah, it's the love of my life.
32:30This is my ultimate Christmas dinner,
32:31because it's my heart, you know?
32:33It's my mum, who I adore.
32:35It's her dad, it's my granddad.
32:37All on a plate, isn't it?
32:41Nicky's going quite traditional,
32:42but traditional with a twist.
32:44We need lovely, moist chicken breast,
32:47which has got butter across the top.
32:49We want a gravy, which is really, really rich.
32:51We want a Yorkshire pudding,
32:52which is really crispy and crunchy on the outside,
32:54but slightly stodgy in the middle.
32:57Good luck, babies.
32:58What saves a family at Christmas more
33:00than your granddad,
33:02who needs to put crunched-up crisps
33:05across his Christmas dinner?
33:08I love a sprout.
33:09I think a Christmas dinner plate is naked without one.
33:11She's caramelising them in honey.
33:14Bring it on.
33:16My mum does not allow Jenny in a trifle.
33:19It's just raspberries.
33:21Controversial, isn't it?
33:22Right, we've got custard spot on.
33:24Right.
33:25Nicky's trifle doesn't have delusions of grandeur.
33:28She's not soaking gingerbread in amaretto.
33:32No, it's a proper northern trifle.
33:37Raspberries, cream, custard.
33:39Love it.
33:41I have packed this,
33:43and I have had a couple of goes at it,
33:45but we are very close to time,
33:47so I don't know.
33:48I mean, it's got to run like clockwork today.
33:52Otherwise, I'm doomed.
33:57Celebrities, 35 minutes gone.
33:59One hour, 25 minutes left.
34:07I think I put in an OK go of it first time round,
34:11but hopefully now I can show, like, Grace and John
34:14that I'm not just a sort of neurotic nervous mess
34:17and I can actually cook a bit.
34:19I can't boil water.
34:22That does not bode well.
34:24It's nice to be cooking something I'm familiar with,
34:26but also if it goes wrong,
34:27I've got literally nobody to blame but myself.
34:33I'm cooking a cheesy cauliflower
34:34with crispy chicken thighs and some broccoli.
34:39And then for my dessert,
34:41I'm doing a peach and banana crumble
34:43with a rum and raisin ice cream.
34:45And this is my redemption.
34:47I'm making boozy ice cream, baby,
34:49but I'm not putting in too much booze this time.
34:51That ice cream's going to be rock solid
34:53and you'll be able to, like,
34:55operate heavy machinery after it.
34:56Why is this Christmas to you?
34:59The cheesy cauliflower,
35:01even before I did Christmas dinner for my family,
35:03the cheesy cauliflower was the one dish
35:05that I brought to the party.
35:07The spicy chicken thighs,
35:09I cook them a lot.
35:10We had Chinese takeaway for a couple of Christmases
35:13back in the day.
35:14There was just the four of us,
35:15mum, dad, me and my sister,
35:17and we sort of didn't really want to deal with the faff
35:19of a big Christmas day.
35:21So only for a couple of years,
35:23we did do a sort of Chinese takeaway.
35:26We just picked whatever films we wanted to.
35:28They were, generally speaking,
35:29action-y thriller, horror things,
35:31because that's what we liked.
35:32Chinese takeaway and horror movies?
35:34Yes.
35:34Honestly, I'd love that.
35:36That'd be great.
35:37The people in the Chinese takeaway
35:39did do us a turkey chow mein
35:40to make it a bit more festive.
35:47I love Ian's menu
35:49because Christmas doesn't look the same to every family.
35:53It isn't one-size-fits-all.
35:56Mum, if you're watching, I'm so sorry.
35:58I don't make this much mess at home.
36:00I'm sorry.
36:02Ian's main course,
36:03usually you'd have cauliflower cheese as a side dish.
36:05It seems that cauliflower cheese seems to be the main event,
36:08and the chicken's a side dish.
36:09We're getting big wedges of cauliflower.
36:12You've got to make sure that cauliflower's cooked
36:13all the way through,
36:14and it doesn't go mushy.
36:16I just forgot to put mustard in my cheese sauce.
36:19Lovely, creamy, rich sauce.
36:21Hopefully no lumps.
36:23Dessert from Ian,
36:25a banana and tin peach crumble.
36:28Banana stewing down,
36:30it could be absolutely delicious.
36:32It could just be stodge.
36:34My crumble is a sort of, um,
36:37a little thing my mum used to always make around Christmas time.
36:40I loved it.
36:41It's served with rum and raisin ice cream.
36:43You know what?
36:43I'm just going to go less.
36:44I can't afford to.
36:46This is going to be ice cream.
36:48I'm going to make an ice cream
36:50that sets on this show
36:52if it kills me.
36:53Oh!
36:57I really want it to work,
36:58but we'll see.
37:04The issue with cooking your own menu now
37:06is that they expect you to actually do well.
37:10The first challenge, you know,
37:11they know you don't really know how to cook it,
37:13so they have more grace and leeway with it.
37:15Now, they have no mercy.
37:22Grace, what is cooking for Christmas?
37:24I'm going to be honest with you guys.
37:25I had an idea to do, like, Yorkshire pudding
37:28and make a face out of, like, carrots and mashed potato.
37:31OK.
37:32And then I got embarrassed
37:33because I saw how good everyone else's is going to be,
37:35so I just thought I'd just shove everything in a Yorkshire pudding.
37:38What's going in the Yorkshire pudding?
37:40Please tell me.
37:42Sausage, mash, veg, broccoli.
37:46And what's your dessert, then, Grace?
37:48Caramelised biscuit muffin.
37:49My mum just always makes them,
37:51and when I found out I was coming on the show,
37:55I said, help, in capital letters,
37:57and she just sent me the recipe.
37:58And with that muffin, is there anything with it?
38:00No.
38:01Right, and then a biscuit across the top?
38:03Yes, and maybe a bit of a biscuit spread on the top.
38:06OK, Yorkshire pudding,
38:07if you want to put a face on it, please do.
38:11Really?
38:11I like a face.
38:12Yeah!
38:13Give us a carrot.
38:14It's Christmas.
38:18Everything could go wrong today.
38:19I've never cooked a Yorkshire pudding.
38:21I've never cooked a muffin in my life.
38:24My Yorkshire puddings couldn't rise,
38:26and then the whole thing is done.
38:27So, yeah, feeling confident.
38:33Sausages, mash and gravy inside a Yorkshire pudding.
38:36Oh, yes, Merry Christmas to you.
38:38I hope we get really beautifully cooked sausages,
38:42mashed potato, which is seasoned very, very well with no lumps,
38:46gravy, which is lovely and rich,
38:47and a Yorkshire pudding, which is crispy.
38:50I'm thinking carrot for the nose, sausage for the mouth.
38:54Sounds fantastic.
38:57I'm loving the sound of these caramelised biscuit muffins.
39:01There is something quite festive about them.
39:04They look great.
39:05Yeah, that looks like a muffin, yeah.
39:07Yeah.
39:07Yeah.
39:07It's amazing.
39:08Yeah.
39:08I hope that muffin, when we open it up,
39:11has a nice gooey centre,
39:13something inside to give us a bit of a surprise.
39:16This isn't working.
39:17Uh-huh.
39:18She is the queen of the deadpan one-liner,
39:21but behind that, I think there's some serious cooking going on
39:24and a competitive nature.
39:27I didn't realise it melts.
39:30It's now dripping all over the sides.
39:36Right, do you know what?
39:37That is what it is, isn't it?
39:42Celebrities!
39:43You have just ten minutes.
39:44Ten minutes.
39:45Food should be going on plates now.
39:47Ten minutes.
39:49That's it.
39:49Well done, darling.
39:50That's great.
39:50That's great.
39:51Yeah?
39:53Now I've seen the eyeballs,
39:54I feel pretty confident.
39:56Bit of fun.
39:59So, let's not talk about ice cream today.
40:01I think it might be all right.
40:03I'm not checked.
40:04I'm going to leave it till the last, last minute.
40:11I love the fact you've made the face.
40:14I did it for you.
40:16Let's get a spoon, go for it, Liz.
40:18Just get the sexy veg on.
40:20Yeah.
40:29Two minutes, everybody.
40:30Just two minutes.
40:32Right, you've got to think about the ice cream.
40:33Yeah, I've got it.
40:34I'm ready, John.
40:38This is going to be absolutely touching gore.
40:45It is quite all right.
40:52Ian, get that ice cream out.
40:54Let's go.
40:54Go, go, go.
40:56It's a soft serve, but it's an ice cream.
41:03Celebrities, that's it.
41:05Christmas is here.
41:07Time's up.
41:08All done.
41:12Oh, I love you.
41:15We did it.
41:16You're brilliant.
41:20Carla, come and speak to us.
41:22Good luck, buddy.
41:22Good luck, Carla.
41:26How you doing?
41:27I'm all right.
41:29Carla has paid homage to his late father and Nigerian heritage by making a red beef stew.
41:36Cooked in plum tomatoes, sweet peppers and scotch bonnets.
41:41Served with pounded yam and blitzed okra.
41:52Your pounded yam is so smooth and so silky.
41:57Not a single lump in it.
41:58That's quite incredible.
41:59Really wonderful texture.
42:01Your lovely rich tomato sauce is where the flavour is.
42:05Your beef inside there is beautifully tender, cooked perfectly.
42:09Love all the spices.
42:10A good amount of scotch bonnet on the back of my throat.
42:13The flavour of the okra I really like.
42:16The texture is a little bit unusual.
42:18It's so sticky and stringy and gluey because you pureed it.
42:23And I think the okra belongs in the stew and it should have been cooked with that stew.
42:26I think that your red stew is so good.
42:29That sauce, it's sweet and I love that you've used just the right amount of scotch bonnet to nearly blow
42:39my head off but I can still taste the tomatoes.
42:42This is cooked clearly with all the memories of your dads.
42:48Love it, love it, love it and thank you for doing this for us.
42:52For dessert, Kola has made Nigerian puff puff, deep-fried dough balls covered in sugar, nutmeg and cinnamon and served
43:02with a chocolate dipping sauce.
43:11They're a bit hard, Kola.
43:13Yeah, I left them in there a bit too long.
43:15There's no rising agent there which would have made them light and fluffy.
43:18Yeah.
43:19But I love the flavours.
43:21Cinnamon and nutmeg are like Christmas and Easter at the same time.
43:24The chocolate sauce is lovely and silky and rich and dark with cocoa.
43:28That's great.
43:30They are quite heavy, Kola, but they're sweet and got the flavours bang on.
43:35Then your chocolate sauce is lovely.
43:37I love the fact you've bought into the MasterChef kitchen the things that you grew up with.
43:41A couple of issues on texture but otherwise I think you've done a great job.
43:46Poured so much into making of the yam and the stew that the other stuff were kind of forgotten about
43:53a little bit.
43:54Great.
43:55I don't say so.
43:56But I'm over the moon with my stew.
43:58Good luck.
44:00Good luck.
44:00Thanks, guys.
44:02Hello, you two.
44:03Hello.
44:05Inspired by her late grandfather, Freddie, Nicky's ultimate Christmas dinner is roast chicken served in a Yorkshire pudding with stuffing
44:14balls, cheesy pigs in blankets, carrots and Brussels sprouts, homemade salted crisps and gravy.
44:23What happened to the gravy, Nicky?
44:25I know, I'm sorry about the gravy.
44:27I think it's split.
44:29Mine's green.
44:30Oh, it's not, is it?
44:42Lovely Yorkshire pudding holding the whole thing together.
44:45That's crispy on the outside, slightly soggy on the inside.
44:48That's wonderful.
44:49Your chicken is cooked beautifully, falling apart.
44:52That's fantastic.
44:53I love these crisps.
44:54The best bit of a roast potato is the crunchy bit on the outside.
44:57I think that's really wonderful.
44:59Your pigs in blankets have been cooked a little bit too long and that means that the cheese isn't in
45:03there.
45:03It's not, no longer unctuous.
45:05Yeah.
45:05And our gravy has unfortunately split.
45:09Everything after that is an absolute Christmas sensation.
45:14The Yorkshire pudding, wow.
45:17And you've caramelised the sprouts.
45:20They're crunchy and delicious.
45:22Your chicken is definitely still moist.
45:25And I love your crisps.
45:27Love it, love it, love it.
45:28Thanks, guys.
45:30For dessert, Nicky has cooked her mum, Steph's trifle, made with custard powder, sponge fingers, fresh raspberries cooked down in
45:39sugar and whipped cream topped with almonds.
45:48It's interesting because there's no jelly, but you cook those raspberries down and with the sponge fingers and the sherry,
45:54you've got a jelly-like texture in the bottom.
45:56Yeah.
45:57And I like that.
45:58Your custard, it's lovely and thick.
46:01Your cream has been slightly overwhipped.
46:04Yeah.
46:05And it's going grainy, which is a bit of a shame.
46:07Yeah.
46:07But otherwise, I think it's a very good trifle.
46:10I think the fact that you've used fresh raspberries really lifts it.
46:16I love your custard.
46:18It's made exactly as it was made in my family, with lumps.
46:23And I love all the almonds.
46:25Oh, thanks.
46:29Definitely did put my heart on the plate.
46:31That, to be honest, is all I wanted to do.
46:33I had long for custard.
46:35Yeah.
46:36But it was tasty and there was love in it.
46:39And so I'm happy about that.
46:42Ian's ultimate Christmas dinner is a whole cauliflower cooked with a bacon and cheese sauce, Chinese-style spicy chicken wings
46:52and long-stem broccoli.
47:01You get what people want to eat.
47:04I love your cauliflower cheese.
47:05The cauliflower is cooked perfectly.
47:07There's a lovely crispness on the outside.
47:09There's the bitterness of the leaves.
47:11There's ample amount of cheese, salty bacon.
47:13And your chicken thighs are moist and delicious.
47:17This is like, for me, leftovers out of the fridge warmed up on Boxing Day.
47:21And then there's a little healthiness on the side of this broccoli.
47:24My mum said if I didn't serve broccoli, she'd go mad because there'd be nothing healthy.
47:28So that's what that is.
47:29I think it's delicious.
47:31Thanks, man.
47:32I'm a massive fan of cauliflower cheese.
47:35This is a really delicious version.
47:37I love the fact that you honour the whole cauliflower.
47:42And I love that your chicken pays tribute to the Chinese takeaway.
47:47Yeah.
47:49So there is spices and heat there.
47:53I'm loving it.
47:55Perfect.
47:57Ian's dessert is his mum's banana and peach crumble.
48:01Served with rum and raisin ice cream.
48:10My ice cream.
48:11It's creamy, it's sweet, it's boozy and it is set.
48:17I've never eaten banana with tinned peaches before.
48:19I'm not sure if I will again.
48:22But I love the fact that you really tried to make this look dainty.
48:28Yeah, exactly.
48:30A little bit of class after you've had your own weight in cheese.
48:34It's a flavoursome ice cream.
48:35I like those really sticky, almost chewy bits of raisins there because they've become very,
48:40very frozen.
48:40And that's good.
48:43Your banana and peach crumble doesn't have the definition of a crumble to me.
48:47It's become sort of more of a sort of oatmeal-y, muesli mixture across the top of my fruit.
48:52Dude, I like the combination of these peaches and bananas, though.
48:56Your mum's a genius.
48:58That's all we... I'm done.
48:59That's all we needed.
49:00That's it.
49:01That's the quote.
49:03I've never agreed with anything John Throde has said more in his life.
49:07My mother, Alison Sterling, is a genius.
49:10Merry Christmas, Alison Sterling.
49:13Go on, Grace.
49:14Go on, Grace.
49:15Go on, Grace.
49:16Best for last, are we?
49:21Grace's mane is a giant Yorkshire pudding face with steamed broccoli antlers, mashed potato
49:28eyes, a honey-glazed carrot nose, a sausage smile and gravy.
49:36You've made us Rudolph the Red-Nosed Yorkshire Pudding.
49:40Mmm.
49:41Yeah, he's trying for a different style recently, so...
49:45A Yorkshire pudding to rise like that and to hold up like that, that's amazing.
49:49Yeah, okay, I love that.
49:59Grace, everything's cooked really, really well.
50:01Mmm.
50:02Sausages are cooked really nicely.
50:03They're cooked all the way through.
50:05Carrots are lovely and soft.
50:06Smooth, creamy mashed potato, rich gravy.
50:09The star of the show is definitely this Yorkshire pudding.
50:12Yeah.
50:12That's quite incredible.
50:14This is probably one of the most unforgettable plates of food that I've ever eaten.
50:19I appreciate that.
50:20I love your Yorkshire pudding, and I love your gravy.
50:24Sausage perfectly cooked.
50:26The carrot nose.
50:28Enjoyed it.
50:29Could do with more seasoning.
50:30Yeah.
50:31Mr Reindeer's potato eyes.
50:33Again, need more seasoning, but lovely and creamy and no lumps at all.
50:38I could do without your wilted broccoli antlers.
50:40Yeah.
50:41And I think that if you take away the comedy aspect,
50:45you're actually quite a good cook.
50:47Oh, thank you.
50:48Thank you very much.
50:50Grace's dessert is her mum's caramel-filled muffins,
50:54topped with a caramel biscuit spread and a caramelised biscuit.
51:06That's a really good muffin.
51:08It's sweet.
51:09It's fluffy in the right places.
51:11You've got loads of the caramel spread across the top.
51:14You've got some on the insides.
51:16They're a little bit slapdash to look at, but...
51:19Yeah.
51:20You should be proud.
51:22Thanks, guys.
51:22That was a lot better than expected, you know.
51:25The texture of the muffins are really, really good.
51:27The inside, a little surprise with more caramel flavour to it.
51:31I think that's really wonderful.
51:33Right now, this needs something like custard or ice cream or cream,
51:38something with it to bring that together.
51:43I feel great after that.
51:45I really mentally prepared myself for quite a lot of negativity.
51:50And I feel like they were just really nice to me.
51:55You and I know that great food starts with a story.
51:58And all of them had a little story going with their dishes.
52:01We have got a tough decision.
52:03Brilliant.
52:03I think that went really well.
52:04I think, I'll tell you what.
52:05I hate to say it.
52:06Oh, you were amazing.
52:08You were so good.
52:13Kola had such a strong start to this competition.
52:16We were all impressed by his cake.
52:19In his second round, he really wanted to show us the food of his heritage
52:23that his father cooked for them.
52:25His stew was wonderful.
52:27I loved it.
52:29The okra was unusual.
52:31The dessert from Kola, lovely chocolate sauce,
52:34great flavours on the outside of those puff puff, nutmeg and cinnamon,
52:38but they were hard.
52:41I've impressed myself and shocked myself all along the way.
52:44I'd love to win that trophy because it looked great on my mantelpiece,
52:48you know, but I feel proud that I did it and it's done.
52:52There was a lot to like about Nicky's main course.
52:57A lot of it was very traditional Christmas dinner.
53:00There was pigs in blankets, there was brussel sprouts, chicken was just so.
53:05The gravy was a disaster.
53:08That was a pretty trifle and very nostalgic of trifles that I've eaten many times in the past.
53:15The cream was certainly overwhipped.
53:17And everything tasted great.
53:19There were just little mistakes, little things that didn't quite work out.
53:23I don't know if someone can win this competition with green gravy.
53:28Maybe they can.
53:31Ian cooked food today that he would like to eat.
53:35Cauliflower cheese and then the flavours of Chinese spiced chicken,
53:40an unusual combination, but it worked.
53:42I really liked it.
53:43Peach and banana crumble.
53:45He made ice cream beautifully this time.
53:47I quite like the flavour of those peaches and bananas inside the crumble.
53:51It wasn't absolutely perfect, but I thought he had two really tasty courses.
53:57I would love a golden whisk, a lot.
54:00I think my family would be proud.
54:03I'd be grateful to take it.
54:06Grace is somebody who's completely full of loves and has come in here,
54:09and we can tell she hasn't cooked a lot, but I think she's a natural.
54:13That was amazing, that yorkshire pudding.
54:16Absolutely delicious.
54:17It is pure grace that she made us some delicious muffins
54:21and couldn't be bothered to serve something with them.
54:24But, overall, they were still good muffins.
54:28I would love the golden whisk.
54:30I honestly, because I think it would really just make everyone
54:34respect me a little bit more.
54:36Get a load of this.
54:39Interesting, isn't it, what's happened with these four?
54:41How they've embraced Christmas in the MasterChef kitchen.
54:44We've got a tough decision now.
54:47Hello.
54:50This is tense.
54:52Yeah, this is tense.
54:58Thank you for coming to our Christmas house party.
55:03You've really put your hearts and souls into this,
55:07and you also delivered some wonderful food.
55:11Our Celebrity MasterChef Christmas Champion 2025 is...
55:24Eel.
55:25Yay!
55:26Oh, yay!
55:27Oh, yay!
55:27Oh, yay!
55:27You were so well!
55:29Oh!
55:30Eel!
55:32Well done!
55:34Oh, thank you.
55:35Oh, wow!
55:37Well done!
55:37Congratulations, Mr. Sterling.
55:39Congratulations.
55:42Carla, Grace, Nicky, we wish you the merriest of Christmases.
55:53This was so much more challenging than I ever thought it would be.
55:57Whoever underestimates this competition is a fool.
56:01Heading back to the family now, obviously it's Christmas time, so I think I'll have a mince pie, a prosecco,
56:08maybe a nap.
56:10This is a very difficult competition.
56:12It's also so much fun.
56:15You know, food is so beautiful, like, there's still a lot more learning to go because, you know, I do
56:21miss a couple of ingredients here and there.
56:23So, um, I'm so happy that I've done this.
56:26I've had such a lovely time.
56:28I mean, it has been brilliant, and I really do want to do more cooking when I get back, which
56:32is nice.
56:33And I'm so tough at Ian.
56:36Look at this.
56:38Oh, I bet him.
56:40Well, I thought we were going to have some boozy smoothies.
56:42I have the most special Christmas gift for you.
56:46Oh, my face!
56:48See how that's specially made?
56:48Look at this.
56:49It's amazing.
56:52Ian's a man who sticks to his guns.
56:54He's cooking food that he truly loves.
56:56Food of the people.
56:57He definitely is a person who understands how to please the crowd, not just on the stage.
57:03For me, in the MasterChef kitchen.
57:05There's a swagger when he gets behind those stoves.
57:09And I'd be pleased to have an invite round to his house for dinner any night.
57:13Come on!
57:15I think I'm a chef now.
57:17I think I'm quitting comedy, and I'm going to be a full-time Michelin-star chef.
57:22Merry Christmas, everybody!
57:25MasterChef champion Christmas.
57:28There's a few caveats, but I'll take it.
57:30I'm delighted.
57:30You will have to get that whole nerve-beck stuff.
57:42That Lance never looks so chaotic.
57:45New seasonal comedy dramas starring Guz Khan.
57:48Watch now stuffed on BBC iPlayer.
57:50With a merry mix of traditions and food,
57:53we get into the festive spirit with Mandarin Alan's Spanish Christmas next.
57:57Over on BBC Two,
57:59significant and closely guarded events revealed in Secrets of the Conclave.
58:03that concerts and party Mondays saying the whole world feels so good.
58:04So thank you.
58:05That fact is very, very nice to see much of oneself.
58:06All honesty dies together捉en
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