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00:05It's Frankenstein's pie. I'm just sticking it in.
00:08Last time, these five celebrities began the challenge of becoming the next MasterChef champion.
00:15Presentation. Presentation. Presentation.
00:18Panic stations.
00:20They had their first taste of the intense heat of the iconic kitchen.
00:24I just struck that you're gonna draw that.
00:25Oh no.
00:27Jason, they have to be round.
00:28Sports presenter Jason Mohamed struggled.
00:31Just too much flour.
00:32Yes, Chef.
00:34But reality star Shakira Khan shone.
00:37The sauce perfectly seasoned.
00:39You've got to be proud of that.
00:40Giving her a crucial advantage in the next round.
00:43I love her.
00:44Unbelievable. I couldn't have asked for anything else.
00:50Tonight.
00:51I'm not sure if Giorgio's gonna be having that.
00:53The pressure mounts.
00:54Last push.
00:55Yeah.
00:57There's fire in my belly.
00:58I'm gonna go for it.
00:59I'm gonna give it everything I've got.
01:00This is gonna be good.
01:01I've got a cloud nine today.
01:03As fluffy as a knocking.
01:06Hello everybody.
01:08They're joined by a special guest.
01:10I want you to bake me with the most beautiful pie.
01:14Yes.
01:15Come on.
01:16Come on.
01:16Come on.
01:17Come on.
01:17Okay.
01:18But not all of them can make it through to the quarter final.
01:22Uh oh.
01:22Elimination is coming.
01:23I would love to stay.
01:25So I'm just gonna leave it all out on the kitchen floor.
01:27I wanna make it through because I'm having a blast.
01:30I'm gonna have to do it again.
01:31We'll see what happens.
01:44Oh.
01:45Hello.
01:48Someone's going home today.
01:49But there is something in my soul that says to me, I'm gonna pull out the bag.
01:55I'm having a ball.
01:57I mean, being taught how to make gnocchi from Giorgio.
02:01I want more of that.
02:06Welcome back to the MasterChef kitchen.
02:08How are you all feeling?
02:10Good, thank you.
02:10Ready to go.
02:12This is the mystery box challenge.
02:15Any cook can follow a recipe.
02:19But here, we want you to be inspired by the ingredients for what's under the box.
02:25I'd like to think I'll get some fruit, or prawns, or meat, or fish, or vegetable.
02:31If I get a sweet thing, then I would be screwed.
02:35Can I say screwed?
02:37Let's take a look what's under the box.
02:41Mm-hmm.
02:42Oh.
02:46Okay.
02:49Today.
02:50Today, fruit must take center stage.
02:54We will be testing you on creativity, taste, and presentation.
03:02You've got oranges, passion fruit, figs, cherries, mangoes.
03:08I'll confess, I don't often go to the fruit bowl and say, let's make something like this.
03:12You have full access to the market, and 60 minutes to create one dish.
03:21Shakira, you won the MasterChef pin, which means that you get the advantage of an extra ten minutes at the
03:29start of this challenge.
03:30Yes.
03:32And not only that, first pick from the MasterChef market.
03:37Feels pretty good.
03:38Sorry, guys.
03:41Shakira, your ten minutes starts now.
03:45No!
03:46Come on, Shakira.
03:48Okay, I need to find the eggs.
03:51My plan for today is try and have a clear, focused mind.
03:55Ooh!
03:56Alcohol.
03:57And trust in my abilities.
03:59Oh, yeah.
04:00That's going in the cherry coolly.
04:04They need to work out how to make fruit shine on this plate.
04:10As well as the fruit in the box, there are other varieties in the marketplace that they can also use.
04:14For a dessert, probably, it will be the easiest way for them.
04:19But we have meat, so we have some chicken, we have some duck.
04:23That?
04:24Not for me.
04:25And you have all the spice, so I would love to see somebody cooking a nice piece of meat with
04:31it.
04:31Or vanilla extract here.
04:34I'm really ready to get in there.
04:35She definitely has got an advantage by getting in the pantry quicker than us, but if I stay focused, I
04:39should be good.
04:40Okay, okay.
04:42Come on, Shakira, hurry up.
04:43I need to crack on.
04:46I've been shopping!
04:49Okay, grate my citrus.
04:54I'm not quite sure what I'm going to do with it.
04:55I'll see what happens when I get in the laundry.
04:57Not the laundry, the pantry.
04:58I don't want to get the laundry.
04:59Not yet, not until afterwards.
05:01Okay, celebrity.
05:03Your 60 minutes starts from now!
05:11Ah! Sorry!
05:12Is there a shortcut?
05:15This isn't a casual shop!
05:18I ain't got enough arms.
05:20Oh, more flour.
05:21Don't panic!
05:23The chicken!
05:23Oh my God!
05:26The chicken is gone.
05:27Somebody's going to go for the chicken.
05:29Who's got the chicken?
05:31Me!
05:31Uh, chicken and a full pineapple.
05:37Big competition day today, so got to go for it.
05:40Most people can follow a recipe, but this is when we see what they do when they're thinking on their
05:45feet.
05:46Bit of elbow grease.
05:49I'm improvising.
05:52Despite being a self-confessed novice...
05:55I think this curry is delicious.
05:58...reality star Shakira Khan had a strong start to the competition.
06:03Shakira, you're one with definitely the best gnocchi.
06:07I feel like I cook quite well under pressure.
06:10If things go to pot, these are proper cute.
06:15I'm normally quite good at bringing it back.
06:18So, yeah, I feel good.
06:21Shakira!
06:22Hello, Giorgio.
06:23What are you going to cook?
06:24So, I'm going to do something that I've done before.
06:28Madeira cake.
06:29That's a very good idea.
06:30But to elevate it to the next level, I'm doing a raspberry, blackberry cherry coulis with the amaretto.
06:37And then I'm going to attempt custard.
06:40The custard?
06:41I've never made custard before.
06:42Easy. Easy, easy.
06:43Any tips?
06:43Easy, easy.
06:44You don't want to make scrambled eggs.
06:45That's the whole idea.
06:46Yes, don't curdle it.
06:46Yes.
06:47I don't want to disturb you.
06:48Just get on with that.
06:51How much is a shot?
06:53Naughty.
06:54Madeira cake was something that I ate when I was a kid.
06:58Vanilla sponge, loads of fruit.
07:00Do you have Madeira cake in Italy?
07:02No.
07:03Do you know this was like...
07:04Madeira.
07:05Madeira cake is Madeira.
07:06That's going to be simply scrumptious.
07:09That sponge needs to be sweet and moist, flavoured with oranges and lemons.
07:17She's using a larger quantity of fruit than anybody else.
07:22Raspberry, blackberries and cherries in her coulis.
07:25Let's hope we can actually taste them all.
07:28She is also making us some custard.
07:31How hard can custard really be?
07:34One of the reasons I stayed in this country was for the custard.
07:38You like custard?
07:39I love it.
07:41So, let's hope it's good custard.
07:45One more.
07:46One more.
07:47One more.
07:48One more.
07:49One more.
07:49Legendary entertainer Joe Pasquale has so far wowed the judges with his palette.
07:55Miple syrup.
07:57You are right.
07:58Yes.
07:58I think you are the sheriff of taste.
08:01I am no love.
08:03But the presentation of his signature Frankenstein pie let him down.
08:08Your mantra should be, less is more.
08:11Oh, that's going to bubble out of it.
08:14I like pressure.
08:15It's only water so nothing major has gone wrong there.
08:18Flying by the seat of your pants, it makes you feel alive.
08:20I like the pressure of this.
08:23So, what is in your mind?
08:25I am going to caramelise some fruit into there and make some chalk crust pastry.
08:30I am going to make a little pie.
08:31Oh, another pie?
08:32Yeah, I love pies.
08:33I have pie every day.
08:36What fruit are you using for this pie?
08:38I am actually thinking about doing apple and banana with a chocolate sauce.
08:43I am going to cook what I know.
08:44I know how to cook a pie.
08:45That's what I am going to cook, Giorgio.
08:47You are choosing to do dessert.
08:49Yes.
08:49Pastry.
08:49So, presentation.
08:51Yes.
08:51It is very, very important.
08:53OK.
08:53I can do it.
08:54I am the sheriff of pies.
08:55No.
08:57No cuts so far.
09:00Joe is making another pie.
09:04The tartness of apple and the sweetness of banana, I don't think they are a good combination.
09:09I am not sure about that.
09:11Two fruits which I more associate with baby food.
09:15And then that filling might just come quite mushy.
09:18There is a rolling pin somewhere.
09:20He is making the pastry.
09:22A lot of people are scared of pastry.
09:24He is not.
09:24Very courageous.
09:26I am expecting thin for his pastry.
09:29It could be really nice.
09:30Mmm.
09:31Even though Giorgio has had enough of my pies, this is what he is getting.
09:36Celebrity, you have their way through.
09:3830 minutes to go.
09:40I am about to put my Madeira cakes in the oven.
09:44Wish me luck.
09:46Cracking on with it.
09:47Yeah.
09:48Emily.
09:48I have got to say, that is some impressive butchery.
09:52See, my dad don't like to waste chicken at home, so you had to learn to butcher that all.
09:56It is some good lessons that he has taught me.
09:59A little mascarpone in the cream cheese never hurt anyone.
10:02Musician and vegetarian Jay McGuinness.
10:04Yes.
10:06Lacked confidence in the signature round.
10:08I really did want to get that slop a little bit more vertical.
10:12You are not the greatest salesman in the world.
10:14Yeah.
10:15But impressed with his perseverance.
10:17Flavour-wise, I like it.
10:19For somebody who was so nervous, it's so easy to give up when you didn't.
10:25Bash up some biscuits.
10:27I don't have technical skill outside of chopping.
10:31I'm going to make a cheesecake so anything that involves sort of boiling or roasting is just guesswork for me,
10:37isn't it?
10:38You didn't see that.
10:40How's it going, Jay?
10:42We have a plan.
10:43I'm just reading it.
10:44I like the fact it begins with, OK, let's go.
10:46Oh, yeah, yeah, yeah.
10:47I've got to gee myself up, you know?
10:48We want passion.
10:49I see ingredients.
10:51Yeah.
10:51But no actual how we're going to do this.
10:54Right, so I'm going to make a mango and pineapple cheesecake.
10:56OK.
10:58So I'm going to chop them up really small, mango and pineapple, sort of equally.
11:01Yes.
11:01And then I'm going to have them as a layer above the cheesecake base.
11:04And maybe you want, like, a rich red blackberry or cherry sauce with it.
11:08Are you worried about getting this all set in time?
11:10Yeah, that's probably the main worry.
11:12OK, let's go.
11:13OK, let's go.
11:15Oh, yeah, we're getting somewhere.
11:19A good cheesecake must be velvety and dense but also creamy.
11:26I hope it's add a lot of butter to the biscuit base.
11:31Otherwise, it won't hold together.
11:33I'm really happy with that.
11:34So that's really, really important.
11:36These really need time in the fridge.
11:42Let's do a little bit of a sauce.
11:48Tell you what, it's not an easy one at all.
11:52TV and radio presenter Jason Mohamed...
11:55The vegetable needs to be a little bit more refined.
11:59..has so far struggled with finesse.
12:01It does look like a child's drawing of the sun.
12:06Jason, we're not cooking for your kids here.
12:08Quite right.
12:09So I'm going for something that I do quite a bit,
12:11but I'm just acutely aware that this has got to be for, like, Giorgio.
12:16Working in a kitchen where Giorgio is walking around
12:19is quite intimidating.
12:20Is he watching every single move thinking,
12:22what is he doing?
12:23So, yeah, I am slightly petrified.
12:26Giorgio, how are you?
12:27Are you feeling confident?
12:28I'm feeling very confident, yeah.
12:29My mindset is changing today because I'm not cooking for my family.
12:32I'm cooking for Giorgio Locatelli and Grace Dent.
12:34And what is it?
12:35I've got some fluffy pancakes served with a beautiful granola
12:38and I've got my strawberries.
12:39So fruit's going to be the star of the dish?
12:42Yeah.
12:42Because it looks a little bit simple.
12:44Yeah, yeah.
12:45Is it going to be enough?
12:46It's going to be great.
12:47We are a master chef.
12:48Yeah, yeah, yeah, yeah.
12:48Remember that.
12:51It's tough crowd.
12:52It's a tough crowd, man.
12:56He's making us a pancake with fruit
12:58and a little bit of granola.
13:00This feels very like breakfast food.
13:03The most important, the pancake.
13:06You need to have a really fluffy one.
13:08Oh, this is disaster.
13:10Yeah!
13:11And he's already messed up the pancake slightly
13:13by starting it once with no oil in the pan.
13:17There is not too much ambition into a pancake with fruits.
13:21I haven't got time to lose another pancake.
13:23I'm hoping this one is good.
13:24So, I'm a little bit disappointed.
13:26See the bubbles?
13:27Bubble's a good sign.
13:30I don't want to play it safe.
13:31You've got to step up the game
13:34and start thinking outside the box a little bit.
13:38Olympic medalist and weightlifting champion Emily Campbell...
13:41Oh, yay, yay.
13:43..struggled in the cook-along...
13:45I'm too heavy-handed.
13:47..but is impressed with the food of her Jamaican heritage.
13:50The flavour of the components are all there.
13:54And you plantain. Outstanding.
13:56That's good.
14:00I'm like an internal rager,
14:02so you probably won't see me losing control,
14:04but probably in my mind I'm absolutely spiralling.
14:07Seasoning the chicken now.
14:09Tell us what you're cooking.
14:10Sticky orange chicken with egg-fried rice.
14:13I love Chinese food, man, and I love the sweet Chinese food.
14:16Yeah.
14:16I mean, I think we get invitations in this country.
14:18Yes.
14:18But I am down for some of the invitations that we get.
14:21I think it's really nice, so that's what I'm going to do.
14:24You really do love to cook.
14:25Yeah, no, I want to taste good food.
14:27Like, I think food was put on this earth
14:28to be respected and appreciated.
14:31So, are we getting onto the podium today?
14:33Yes, that's the aim.
14:34I've been off the podium a little bit too much
14:36and I want to be back on it again.
14:40Chicken time.
14:41I think that the choice of chicken and orange sauce
14:43is very courageous.
14:45She's the only one that's doing the savoury dish with fruit.
14:48I can see that she's frying it,
14:50so it's going to be crispy on the outside.
14:52What I expect, the chicken breast to be really moist.
14:54Nice and golden brown.
14:57The orange sauce is a sweet and sour sauce.
15:00It needs to be clinging to the chicken
15:02and bursting with orange flavour.
15:04But it can't taste like marmalade.
15:06Mmm, that's better.
15:08That's what she has to get perfect.
15:10And remember, seasoning is the most important thing
15:13of something that is sweet and sour.
15:15Well, I've upped the orange ante now
15:17so you can really taste the orange.
15:19Yeah, I'm happy.
15:21Celebrities, it's five minutes left.
15:24Five minutes got to go.
15:26Come on.
15:27Hail to the year.
15:29Posh.
15:30Joe, how's the pies going?
15:32Not even looking, Grace.
15:34Oh, wait. They need a bit more.
15:36Remember, the presentation counts.
15:39I'm not sure if Giorgio's going to be having that.
15:41Make it nice.
15:42What is happening?
15:44Presentation, Emily.
15:46Ah, it's all right.
15:47They'll taste great, but they look like a care pet.
15:50I'm going to have to jimmy rig my cheesecake off the base.
15:55Uh-oh.
16:00That'll taste divine.
16:01Don't worry about that.
16:02He's having a mare all day.
16:06Come on, guys.
16:07Two minutes left.
16:10That's not long.
16:12Nice and golden bran.
16:14This is better, brothers.
16:16I'm going to have to present my cheesecakes on their little bases,
16:20which is not my favourite idea.
16:22Joe is just looking at his pie.
16:24This is the moment of truth.
16:26Uh-oh.
16:27This came out of the thing with a clonk.
16:30I think they'll taste good.
16:31They look awful.
16:33One minute left.
16:34My custard isn't looking how I want it just yet.
16:37This could be the make or break, really.
16:42Lord have mercy.
16:45Last push.
16:47Come on.
16:50Three, two, one.
16:54Stop!
16:58I want to see your arms.
17:01There you are.
17:03Good.
17:05No, you did not make that.
17:06That looks like a cookbook.
17:09If anyone wants to hire me for pancake day making,
17:12speak to my agent.
17:21With true joy, I call up Joe Pasquale.
17:28Hello, Chef.
17:29Hello, Grace.
17:32And this is called, oh no, not another pie.
17:38Entertainer Joe's celebration of fruit is an apple and banana pie
17:43made with shortcrust pastry, served with a dark chocolate sauce.
17:48Your plating up is an absolute abomination.
17:59Look, Joe, it's a very pleasant dish.
18:02I love the combination banana and apple, which I didn't think it was going to work.
18:07But the chocolate sauce.
18:08Yes.
18:09It should come together.
18:10It shouldn't split like that.
18:11OK.
18:11Yeah.
18:12But I can see some improvement from pie to pie.
18:19And thank you.
18:20To me, this screams fruits.
18:23Joe, this is very good pastry.
18:28It's thin, it's crisp, it's cooked through.
18:30It's really a delight.
18:32I shall back away my time on fashion.
18:36It didn't look good, but I knew it would taste good.
18:39When Grace got into it, four spoonfuls.
18:42That says something about our taste, you know, so I was chuffed with that.
18:48Emily, come here.
18:52Mmm.
18:54Courageous Emily.
18:56You're the only one who's cooked something savoury.
19:01Olympian Emily has served fried chicken breast in a sweet and sour orange sauce
19:07with caramelised pineapple and egg fried rice.
19:17Your chicken is tender, and that lovely balanced orange sauce is clinging to it.
19:25You were looking for that specific Moorish takeaway feel, and I'm really happy to say I think that you've got
19:33it.
19:34This is a very good fried rice.
19:37It's not overcooked or undercooked.
19:39You presented a very nice dish, packed with flavour.
19:43That sweet and sour come through.
19:47The seasoning is perfect.
19:48You've done a very good job.
19:50When I went into the pantry and realised it was a whole chicken,
19:53I just flash back to my dad doing it day in, day out, all the time.
19:57Anything to make pops proud, you know.
19:58Yeah, man.
19:59I feel a lot better now going into the next challenge.
20:04Jay, come on up.
20:05Go on, Jay.
20:10Musician Jay has made mango and pineapple cheesecake with a hidden layer of mango and pineapple cubes,
20:17a biscuit base served with a fig, blackberry and cherry sauce.
20:25Jay, what is that?
20:27It had some trouble letting go of its support system.
20:29So you served me the cake with the base of the tin?
20:33Yeah, I do apologise.
20:35So does the cake.
20:43Your cheesecake filling.
20:46It's soft and sweet.
20:48You tried to get as much fruit into this as you could.
20:51It's pretty good.
20:52The sauce is genius.
20:55Oh, great.
20:56That figs really makes it a very special flavour.
20:59But when you do a base of this kind, you're going to have to add batter.
21:03I think you just didn't put enough because it's just one step back to be really like a crunchy biscuit.
21:08But at the end, I think you've done a fantastic dish.
21:12You have the crumbling on one side and the creaminess of the feeling that you've done.
21:17Yeah, if I had an option to redo that, that would have been a baking paper jobby.
21:21Life would have been so easy.
21:23Literally a school report feeling.
21:24I'm going to lean into as much flavour as possible in the next challenge
21:28because they've given me a couple of nudges that way and I think I need to take it on board.
21:32Shakira.
21:34Go, girl.
21:36Reality star Shakira is hoping to impress with a lemon and orange flavoured Madeira cake,
21:42served with vanilla custard and a raspberry amaretto and ginger coulee.
21:47You had ten minutes more than everybody else.
21:52I think the ten minutes helped. I wasn't like a headless chicken.
21:54Mmm.
22:02I love Madeira cake and I think this is a very good example.
22:07It's moist, real sweet, citrus warmth when you go in for every spoonful.
22:13I think your raspberry sauce is complex. It is really, really good.
22:18We really need to work on that custard.
22:20Yes, yes.
22:21It's too thin and it's lumpy.
22:24But I really like these desserts.
22:27The fact that you have the orange and the lemon so present in the flavour,
22:32that's satisfying me thinking that I'm eating fruits.
22:36Thank you. Thank you.
22:38Ten minutes. That was a great advantage because it really just gave me time
22:41to think about what I wanted to do.
22:43I think my confidence is slowly getting better as we progress now.
22:48I feel good.
22:49Jason, come on up.
22:52Breakfast is served.
22:56Buongiorno.
22:57Finally, it's sports presenter Jason, who served fluffy pancakes with a strawberry,
23:05cherries and maple syrup.
23:07A granola pot made with oats, yogurts and berries and a chocolate sauce.
23:13Jason Mohamed, I rather like your presentation.
23:18But the proof will be in tasting.
23:29The pancake is soft, it's nice, it's fluffy.
23:33But it doesn't look like the fruit is the main actor in this dish.
23:40It looks like it's a bit plonked in every now and again.
23:42I'm sure your kids will be very, very happy with this every morning.
23:47But is this enough for MasterChef?
23:50This is a delicious chocolate spread.
23:53And then you've got this oat yogurty thing on the side as a chaser.
23:58Then you've hurled dried fruit at the top.
24:03This is a last minute trip to a health farm.
24:08Who eats fruit in food?
24:13I genuinely do not cook any fruit in food.
24:16I like fruit, but it was a bit of a nightmare when I opened that box, to be honest.
24:21OK, you take a break.
24:23Because when you're coming back here, you're going to be cooking for your place in this competition.
24:28Yes, Chef. Go.
24:35Well done, everyone.
24:37Everyone wants to be here, that is no doubt.
24:41About 60 minutes was like that.
24:42For me, there is some people really push themselves forwards.
24:46And some are playing a little bit too safe.
24:49I know I'm including myself in this, but it's a nice group of people.
24:52Yeah.
24:53And we're sending someone home.
25:08Welcome back, celebrities.
25:11This challenge is called, who's coming for dinner?
25:15We've invited a very special guest to the MasterChef kitchen.
25:20He's known for his straight talking, for his fabulous sense of humour, and for his unmistakable northern charm.
25:33Please welcome Paddy McGuinness.
25:38Shut up!
25:40How are you, everybody?
25:42How are you, Chris? How are you?
25:45Are you all right? Yes, Paddy!
25:48Exciting!
25:49From Bolton to the bright lights of primetime, Paddy McGuinness has become one of Britain's most beloved entertainers.
25:56Hello, and welcome to Questioner Sports.
25:59After a meteoric rise to fame with fellow comedy powerhouse Peter Kaye, multi-talented Paddy has forged an award-winning
26:08career, presenting TV and radio's biggest shows.
26:11Hello, and welcome to Top Gear.
26:14Because we travelled all around the world and tried loads of different culinary delights, my palate's been broadened, but I
26:22am a fan of the old-school staples.
26:25It's a bit of fire, that, isn't it?
26:28I am so excited, I've got an absolute treat for them to do, and I am famished.
26:38Now, usually when someone comes for dinner, we choose what to cook for them.
26:44But today, because Paddy is our guest, he has said the brief.
26:53Well, being a northerner, this food is in our very DNA.
26:59I want you to bake me the most beautiful, the most glorious...
27:04..pie.
27:05Yes!
27:06We have the king of pie here in the frontier with Joe.
27:10My third one.
27:11Oh, yes!
27:13Paddy, what is it about pies that you love so much?
27:16It's the surprise element.
27:18You know, no matter where you go in the country, you can have a cheese and onion pie in Scotland,
27:22and it'll taste totally different to a cheese and onion pie in Birmingham.
27:25So, you just tuck in it, it's always a treat.
27:30Celebrity, you have 90 minutes to cook the ultimate pie.
27:36Make it comforting, generous, and most importantly, make it worthy of a northern lad.
27:44Lovely stuff, we're like that.
27:46You're cooking for a quarter-final place.
27:50At the end of today, somebody will be leaving this competition.
27:56Good luck.
27:57Let's cook.
28:02Proper pie time, innit?
28:03Sift that straight in.
28:05I've got to make sure I make a good pie.
28:07You can't give northerners crab pies.
28:10Paddy, this must be so exciting for you.
28:12They're cooking all these pies just for you.
28:14I feel it's like a proper privilege.
28:16Paddy, calm down.
28:18Keep your expectation low, you will be surprised.
28:24I don't think I'm going to be hard to please.
28:26Just don't be trying to deconstruct it with to put the insides on the outsides and the pastries in the
28:32middle, all that nonsense.
28:33Just simple.
28:35Don't go mad with the ingredients.
28:37Short-crust pastry, lovely filling.
28:40End of.
28:42This is Paddy McGuinness coming round for dinner, so I'm going to make it as wholesome as possible.
28:47Mushrooms.
28:48The pan.
28:51I'm cutting the onions the way Giorgio taught us how to do it, all uniform size.
28:56When I first met Giorgio, he wasn't sure where I was coming from.
28:59I've dropped my garlic in by accident, but it's okay now.
29:02I don't know where I'm coming from either.
29:04But now, as time has gone on, he realises there's a lot more to me than meets the pie.
29:12Paddy, I introduce you, the sheriff of pie, you see.
29:17I have no doubts that he's going to make a fantastic pastry, because he's been making it every day, so
29:22that's good.
29:23I've done the same thing.
29:24So, would you tell us what you put in the stuffing?
29:26Chicken and chorizo with loads of onion and garlic.
29:28With that kind of pie, I quite like a little bit of sauce in there as well.
29:33There's a sherry sauce.
29:34Oh, amazing.
29:36Pie custard, as I like to call it.
29:39The only thing is that, can we have a bit of finesse?
29:42My presentation is cag.
29:43Do you do a lot of cooking at home?
29:45Yeah, I do, but only pies.
29:46A lot of pies.
29:47Really?
29:47Yeah, seriously.
29:48I thought you were joking about that.
29:49No, that's all I've done is pies all week.
29:51Oh, I am looking forward to this then.
29:54What's the cauliflower for?
29:55Cauliflower cheese.
29:57That's the garnish.
29:59You see?
30:02Giorgio's just trying to get me to add finesse to what I'm doing,
30:06which I don't really know how to do finesse.
30:13What do you think about Joe?
30:15The smells are amazing.
30:17You want that crunch or that bite as you get into it.
30:20And then I want top to bottom, multi-storey car park of flavours.
30:26This is part of my presentation to get chorizo a uniform size.
30:33I think he has a perfect recipe for pastry.
30:36And he's doing a really good job with the stuffing this time,
30:39because the chicken was really nice and brown.
30:41Then he got the onions with the chorizo.
30:43I'm excited about that.
30:44But Giorgio, his pies can look very slapdash.
30:49That's what we just said to him.
30:51Yeah.
30:51You've got to have a bit of finesse.
30:53A little bit of finesse.
30:53But he's going to do it.
30:54For Paddy, he's going to do it.
30:55For me and you, not so much.
30:57I'm going to put finesse by putting it on a nice...
31:00I'm going to have finesse by putting it on a nice big plate.
31:06Joe is elite pie man.
31:08He's the stiffest competition.
31:10Uh-uh.
31:12I am praying for his downfall.
31:13Hopefully he has a bad day.
31:15Oh, I don't want to go in the freezer.
31:16Just with cooking.
31:17Otherwise, I hope he has a great day.
31:19Love him.
31:20And his shirts.
31:21Come on, hurry up.
31:23I am very hit and miss at making pastry.
31:26We want a nice golden crust.
31:29We want a lid and we want a base.
31:32No naked pies in this house.
31:34And this is now where you have to sort of finesse all those holes.
31:38Patchwork pie is fine, right?
31:40Jay.
31:41Hello, hello, hello.
31:41What are you cooking for us?
31:43Classic vegetarian pie.
31:45Mushroom pie with a bunch of different types of mushrooms.
31:47Shiitake, chestnut, oyster, button.
31:50It's a big combo.
31:52And then a mushroom gravy that hopefully is really peppery.
31:55Is this something you've made before?
31:57I've made pies before, recently.
32:00And they're very hit and miss, I'll say.
32:02So when you're at home...
32:04Yes.
32:04..what would you make?
32:05Well, I make just slop.
32:07Beans, lentils, rice, chickpeas.
32:10It's prison food.
32:11Memo to self.
32:12Let's not go round to Jay's on a Friday night.
32:15Are you worried about this mushroom sauce?
32:18It is looking a bit watery at the moment.
32:20Yeah.
32:21We'll dry it out.
32:22Do you want us to get a couple of sponges?
32:23Just drop them in there, soak it all up.
32:27If you could just inhale quickly, it would really help.
32:31Oh, my God.
32:35I'm worried about Jay with fresh mushrooms.
32:37He really needs dry in there.
32:39The problem is that mushrooms keep on releasing liquids.
32:43Yes.
32:43And so you end up with a pie that is soggy.
32:45But, you'll see, it depends how much it cooks them.
32:48I think his pastry is looking very rustic as well.
32:53We do not want anything soggy.
32:56You've had 20 minutes of baking time.
32:59Don't know how long you've got left.
33:01I'm new to this.
33:02But best of luck.
33:03God bless you, Paddy.
33:05No like it, no like it.
33:07OK, we're getting there, we're getting there.
33:09We'll see what it looks like on top.
33:11I love pie desserts.
33:13So I am making a peach and cherry lattice pie
33:15with a vanilla bean ice cream.
33:18Oh, that's too hot.
33:19There's not good pie if it's not good pastry.
33:21So I'm going to put a lot of time in
33:23to make sure the pastry's bang on and it's had some love in it.
33:27This looks good, to be fair.
33:31Emily.
33:31Party people, what are you saying?
33:33Are you a secret chef?
33:35I'll say I'm a half-decent cook.
33:38My love language, I like to feed people.
33:40Yeah.
33:41Why a lattice pie?
33:42The first time I ever made it was I was going on a date.
33:45This guy cooked for me and I felt bad.
33:46I felt like I couldn't turn up empty handed.
33:48So I decided to make a lattice pie.
33:50I don't know why and it went really well and I loved it.
33:52So I thought, let me make it again.
33:54If I was on a date and someone turned up with a lattice pie,
33:58I would have been on bended knee straight away.
34:00That beats everything in my eyes.
34:02The fact that Arsalan got a ring is crazy, isn't it?
34:04Was it just one date though or did you see him again?
34:07I did see him again, but it was very short-lived.
34:09Well, it is lost.
34:12Bring them up, bring them up.
34:15Do you know what, it's funny?
34:16If you're wrapping anything in pastry, I'm going to eat it.
34:20I am that much of a fan of a pie,
34:22so I'm not particularly concerned whether it's savoury or sweet.
34:25But for me, the pastry's everything.
34:28I'm happy with my fit and it smells really good.
34:31I think she's feeling really ambitious here
34:33because lattice pies have a weaved pastry top.
34:36Presentation-wise, this is very tricky to make look good.
34:40I'm going to make the ice cream now,
34:42so I need to get it in my ice cream machine as fast as possible.
34:47Emily's making vanilla ice cream.
34:48Now she needs to get that on first because it has to set.
34:53If she doesn't, we might end up drinking it rather than eating it.
34:57Why did I decide to make ice cream?
35:00I'm just trying to get the edges to press against each other.
35:03This is as Welsh as it gets.
35:06I need to be braver with my flavour, so I'm going all in.
35:10Braver with my flavour.
35:12Hey!
35:14Jason Mohammed, this is Paddy McGuinness.
35:17Hey, we know each other, are you?
35:18Yes, Paddy, we see each other most Sundays.
35:20Radio 2 bread room.
35:21I was going to say two of the noisiest men in British television.
35:25Grace, you know, Jason's doing that by hand.
35:29I've noticed everyone else has got a mixer.
35:30Is it a certain type of pastry?
35:33Well, my Welsh nan, God bless her, when we were kids,
35:37she taught us how to make a bit of pastry.
35:39And, of course, we didn't have much money,
35:40so there were no food processors, like, you know.
35:42So you learn to use your hands.
35:44You know what I mean?
35:45What's going on in your pie?
35:46It's a Welsh lamb and leek pie
35:50with lashings of lovely tasty sauce inside with a mint jus.
35:54I mean, come on.
35:54What I will say about Jason Mohammed is he definitely talks a good game.
35:59But the last time you cooked for me...
36:01Yes.
36:02..I got pancakes.
36:03Yes, you did.
36:03Is this the chance that you're going to have to show me
36:05that a real ambition?
36:07Big time.
36:08You're going to love it.
36:09When that lands on your desk, you ain't seen nothing yet.
36:12Top tip.
36:13Yeah.
36:14Sharing sort of dad recipes.
36:16Chicken nuggets right in the oven.
36:18Thank me later.
36:19Don't listen to him.
36:20I'm going to separate you.
36:21I love you.
36:21And the curly fries.
36:25Little trick I learned.
36:26Dust it down.
36:28This is the lightsaber of pies.
36:33Jason's got Welsh lamb in the oven.
36:36Come on.
36:37Time is ticking.
36:39Before putting in the pie,
36:41that hopefully will make it nice and tender and not too dry.
36:46Boom.
36:47I think this is the most ambitious thing that Jason's made us so far, though.
36:51Definitely.
36:52More ambition than the pancake, that's for sure.
36:54The only thing with what he's making that I wouldn't say concerns me
36:59is this mint jus.
37:00I want to try and give a bit of flavour of Wales.
37:03Obviously lamb and meat go together.
37:05Yes, yes.
37:06But does mint go with pastry?
37:11Celebrities, you have 30 minutes left.
37:15OK, OK, OK.
37:16Come on.
37:1730 minutes.
37:17Pick up the pace.
37:19Oh, no.
37:22That one's collapsed.
37:24Big time.
37:25What has happened?
37:26What has happened there?
37:31I sort of thought the pies that we eat at home
37:35ain't going to be fancy shamancy enough for the MasterChef kitchen,
37:39but Paddy McGuinness, man.
37:41He strikes me as a steak and ale kind of guy.
37:47I am a Gen Z girlie,
37:49so all my cooking inspiration comes from TikTok.
37:52I hope the judges will appreciate my experimental nature here.
38:00Shakira, what are you cooking for Paddy?
38:02So I'm cooking a peach and burrata pie Paddy.
38:06Yeah.
38:06Might be a bit fancy for you.
38:08You've gone a little bit posh, haven't you?
38:09Yeah.
38:10With basil and lemon cream and a balsamic honey glaze.
38:15Are you a fan of sweet and savoury?
38:17I do like sweet and savoury, but it's the both worlds.
38:20Yeah, I do.
38:20You know, have you ever watched Ratatouille?
38:22Oh, many a side.
38:23So the little mouse, he gets the strawberry and he gets the cheese
38:27and he puts them together and he's like,
38:28Woo!
38:29And that's this.
38:31But it's just peach and burrata.
38:33I love that.
38:34So if you appreciate what you eat, you have to do,
38:36Woo!
38:36Yeah, absolutely.
38:38Absolutely.
38:38Absolutely.
38:41So Shakira is making a burrata and peach pie.
38:45That is quite something.
38:47I've never had that before.
38:49Time's ticking.
38:50A very experimental dish.
38:52I hope she balances all of these flavours together absolutely perfectly.
38:57Paddy, you know, the combination, peach and burrata can work very, very well.
39:03OK.
39:03What do you think?
39:04Not something that I'd go for if I was in a shop that served pies.
39:09But I'm a fan of sort of sweets and savouries together.
39:12I love that.
39:15Yeah, very gorgeous.
39:17I'm excited.
39:18This is going to be good.
39:20Celebrities, it's ten minutes left.
39:23Ten minutes?
39:24Ten minutes for your best pie.
39:27Oh.
39:28I'm just going to go check on the ice cream and then we're going to get Peyton.
39:35It's nowhere near done.
39:38Come on, come on, come on, come on.
39:40Oh, it's starting to go brown.
39:42It's lovely.
39:44Henko's working well.
39:46Yes, you are a pie.
39:47OK.
39:48Five minutes left.
39:50Oh, five.
39:51Five minutes.
39:53I am very happy with them little pies.
39:56Very cute.
39:57It's fantastic.
40:00Result.
40:01And it holds together.
40:04OK.
40:07It's the best mash I've ever made.
40:09You've got one minute left.
40:13That's 60 seconds in old money.
40:16How do I get them out of the dish?
40:18The heart.
40:19Nah, I'm not risking it.
40:21No ice cream.
40:22It's like liquid.
40:23It's a cold custard.
40:25Of course.
40:27Three.
40:28Woo-hoo-hoo-hoo.
40:30Two.
40:31One.
40:34Stop cooking!
40:38I'm really upset I didn't have time to even get my pies out.
40:42Honestly, my ice cream was a disaster, but we're going to just say it's cold custard.
40:50I'm eating my pie custard now.
40:52It's great.
40:55Love it.
40:57If I was a balloon right now, I'd be like...
41:07Joe, come on up.
41:09I'm on my way.
41:10I'm coming.
41:12Strap yourselves in.
41:14Oh, yes.
41:16First up, presenting his third pie of the competition, is Joe.
41:21There's chicken chorizo cooked in dry sherry, and we also have cauliflower cheese.
41:26And I have some...
41:27Well, it's not gravy.
41:29I like to call it pie custard.
41:32Joe, I am so happy with this presentation.
41:35The colour is really inviting.
41:37So, very good job.
41:44Oh, that's proper.
41:45Yeah, proper.
41:47Oh.
41:48It's got so much oomph in it.
41:52The cauliflower is so soft, but the sauce is so light, it almost evaporates.
41:57How have you got that so light?
41:58A lot of Dijon mustard in there.
42:00I've made a roux as well.
42:02I've never done a roux before.
42:03A roux is a bit of flour with batter.
42:05Yeah.
42:06Oh, I know I'm from Bolton, but I know some things, George.
42:09You're getting a bit puzzled when you say that.
42:12Sorry.
42:12You'll get used to it.
42:14The filling is really quite complex.
42:17The chicken and the chorizo and sherry.
42:21There's a bit of heat in there.
42:24Your pastry's great, and I'm impressed.
42:26You've come a long way since Frankenstein pie, haven't we?
42:30I like the custard.
42:34Thank you, Chef.
42:35I hope no one who works in my kitchen sees me saying that.
42:39You have upped your game.
42:41Really?
42:41You did.
42:43I am officially the pie-meister.
42:46Thank you, Chef.
42:46Thank you, Paddy.
42:47Thank you, Grace.
42:48I tried to reply everything I learned from Giorgio,
42:50and put that into my presentation.
42:53That was what I was really chuffed about.
42:55I was literally like air-corn antiques.
42:57It's creepy.
43:00Yeah, I was very, very pleased.
43:04Come on, Shakira.
43:09That is a stylish dish.
43:14Shakira has made a roasted peach, honey, thyme and burrata pie,
43:18topped with chilli flakes,
43:21served with basil and lemon cream,
43:23and a balsamic honey glaze.
43:26Shakira, if I look on the side, I can see that you left the case.
43:30Why didn't it come out?
43:31Because I left it in till the last minute.
43:34Should we try to get it out now?
43:36Oh.
43:37Oh!
43:37Hey!
43:41It's actually...
43:43It looks Kirk.
43:45A bit of confidence as well.
43:47Sometimes it takes you a long way.
43:48Just take it from Jason.
43:50He's got a lot of it.
43:52He can give you some.
44:02Shakira, everything about this shouldn't work.
44:04A peach pie with burrata, chilli, with a cream full of basil,
44:09with vinegar.
44:12It's absolutely gorgeous.
44:13These flavour combinations definitely work.
44:16The pastry is well cooked.
44:18It's very good.
44:20I kind of like it.
44:22It's fresh, it's salty.
44:24I would find myself a little bit in the conundrum to know where to serve these,
44:29as a starter, as a middle, as a dessert.
44:32But definitely a great, great flavour.
44:36When I was a kid, my mum used to take me to the local pie shop,
44:40and they used to do these little cakes called Custards.
44:43And that pastry tastes exactly the same.
44:46That took me back to my childhood.
44:48I really like it.
44:49I'm just a bit confused as what's what, but it works.
44:53It works.
44:56I feel good after that challenge, you know.
45:01She's a good little fur.
45:02Mmm.
45:04I think they were baffled that it worked,
45:06but I'm glad that the risk paid off.
45:10Jason Mohammed.
45:14Oh!
45:18Paddy McGuinness, tea around my house tonight.
45:22Inspired by his upbringing,
45:23Jason has used Welsh shoulder of lamb chunks and leeks to make his pie,
45:28and served it with mashed potato topped with chilli and a mint jus.
45:40Tell you what!
45:41Whoa-ho!
45:42Hey!
45:43Paul, Hollywood!
45:44Who are you?
45:46Your poker face in this game isn't really great, is it?
45:49It's not good.
45:50Oh!
45:51Do you know what I love most about them flavours,
45:53but the lamb's really tender.
45:55Oh, thank you, Paddy.
45:56Jason, I think you've done a really good job with the pastry.
45:58The pastry is fantastic.
45:59It's super well cooked.
46:00I like this mint sauce with that.
46:03I think it misses a little bit of salt for the stuffing.
46:08Yep.
46:08But overall, the star of the sheriff of pie is up for grab here, eh?
46:15Mmm.
46:16Be careful, Joe.
46:18Your filling might need just a touch of seasoning.
46:22You've wilted the leeks down.
46:24You've cut your lamb into small pieces.
46:26It's moist.
46:27Your potatoes are lovely and they're creamy.
46:29I don't know where the chilli flakes across the top works,
46:32but, you know, it's good potatoes.
46:36I feel exhilarated.
46:37But at the same time, I feel battered.
46:40I feel bruised.
46:43As if I have done 24 rounds with Muhammad Ali.
46:51Emily.
46:52Emily, come on up.
46:57Emily's pie is filled with peach and cherry with a lattice top
47:01and served with a salted caramel sauce and vanilla ice cream.
47:07More of a custard than an ice cream.
47:10I'm very sorry, but I didn't want to serve you nothing.
47:12I've drank a lot of ice cream over the years.
47:14It's not a problem to me, that.
47:21Oh!
47:24That pastry is exactly as I like it.
47:29It's just got that crunch.
47:30It's like a sort of biscuity, but it just melts in your mouth.
47:34And I love the sweet and the sharpness.
47:38It's delicious.
47:39You obtain an absolutely fantastic crispy pastry.
47:44Stuffing is not so sweet.
47:46But the sauce is.
47:47It's really a good combination of flavour.
47:51One hour and a half is usually enough to make an ice cream.
47:54You're right, boss. I'm sorry.
47:57But this dish reflects your capacity, your passion.
48:00Well done.
48:02I think your lattice top doesn't go right across like a lattice.
48:07Tastes great.
48:09And, gosh, you can't fault this salted caramel sauce.
48:14Beautifully glossy.
48:16A very good effort.
48:18You can have another piece.
48:20Half that.
48:21Thank you, George.
48:23I have a little mop up there as well.
48:28This one was stressful, definitely.
48:31There was a lot of components to get out.
48:33Woo!
48:34There she is.
48:35But, yeah, I am happy that I got something on the plate
48:38that looked pretty.
48:41Go on, Geoff.
48:42Thanks, guys.
48:43I like my bit.
48:46Jay, the pastry cracked a lot.
48:51Finally, it's Jay, who's used shiitake, chestnut and oyster mushrooms
48:56to make his pie, and served it with triple-cooked chips
49:00and a peppery Girol mushroom gravy.
49:03Loving the shape.
49:04And also, as well, I think it's really important
49:07when you're enjoying a pie, that you can have a little game of Jenga
49:10on the side.
49:12Just to see if that...
49:14Hooray!
49:15Hooray!
49:24Well, the fact that you put mushroom in it
49:26and there is no leakage of any sort of liquid,
49:29that's a very good thing.
49:30It means you cooked the stuffing properly.
49:32OK.
49:32But the pastry's definitely got a problem.
49:35You've got this crack on the top.
49:36It's too crumbling.
49:38It's almost sandy in the mouth.
49:41I think it was too much fat into the mixture.
49:43The filling's amazing.
49:45It's very light.
49:46I get all the flavours.
49:47I get the cream and the garlic and the mushrooms.
49:49It's so Moorish.
49:51It's delicious.
49:52Love the triple-cooked chips.
49:54It works for me.
49:56In the pie, you have a lot of different mushrooms.
49:59Not massively seasoned,
50:01but your mushroom gravy is really outstanding.
50:06It's got so much depth.
50:08To me, that's the issue.
50:09It's like your moment of shining is outside of the pie.
50:14OK.
50:15My bad.
50:18I am feeling worried.
50:21You can't deny a crack when you see one.
50:22There was a crack.
50:23It was like an earthquake had gone through the thing.
50:26Thanks for cooking for me.
50:27I have thoroughly enjoyed it.
50:29And these two have got a very tough job.
50:32Letting one of you go, I don't envy them.
50:35You guys have absolutely earned yourself a break.
50:40Thanks, Paddy.
50:41Cheers, everyone.
50:42Thanks for feeding me.
50:44Amazing.
50:46Well, that's over.
50:47Oh, my God, guys!
50:49Woo-hoo!
50:54Paddy, if you could have another bite,
50:57which one would you choose?
50:59Ooh.
51:01That's a tricky one.
51:02I'd say...
51:05Emily's Tarts.
51:07I really enjoyed it.
51:09Talk about a surprise.
51:10Yeah.
51:10When they revealed Paddy McGuinness.
51:12Oh, God, yeah.
51:13Oh, my God.
51:13I nearly wet myself.
51:15Oh, the man say he is from, like, your neck of the woods,
51:18pretty much, isn't he?
51:19Yeah.
51:19Paddy, you have been an absolute delight as a guest.
51:22Thank you so much for coming.
51:24Thanks very much.
51:24Fantastic.
51:26You too.
51:27Guys, keep the eyes.
51:28Keep the eyes.
51:32Paddy McGuinness.
51:33Yeah, it's cool.
51:34Oh, well done.
51:35We have five fabulous celebrities,
51:38and they all want to be here so much,
51:40but there is only four places in the quarter-final.
51:43No-one had a soggy bottom, either.
51:44I don't know.
51:45I have now.
51:46I have right near this moment.
51:48Oh, Joe.
51:49Not in me pie.
51:52We really need to think, who do we want to see go through?
51:55Been great fun, isn't it?
51:57Yeah, great fun.
51:58Nobody has progressed further than Joe in these last few rounds.
52:03He knows how to make a pie.
52:04Banana, apple, for that first round.
52:07It shouldn't have worked.
52:08Kind of did.
52:09That third pie with the chicken and the chorizo was absolutely smashing.
52:14With Emily, that chicken and the rice, fantastic.
52:19That shows somebody who can cook.
52:21That fruit pie tasted exquisite.
52:25She tried to make an ice cream.
52:26That didn't work.
52:27But did you see the look on Paddy's face?
52:29It was definitely his favourite.
52:32You know what?
52:33That was way better than I was expecting.
52:36Shakira.
52:37What a bundle of energy.
52:39And that Madeira cake was gorgeous and moist and Moorish.
52:43That pie with the peach and the burrata and the basil,
52:48there was a combination of flavour that says something
52:51about the way she sees food,
52:53then I'm really interested to look at it.
52:56Joe, Emily and Shakira are through to the quarter-final.
53:01It's like the lottery.
53:02It could be you.
53:05Yeah.
53:07Jason Mohamed, that lamb pie, it really was wonderful.
53:12But for me, the filling was actually under-seasoned.
53:16After those pancakes, Jay's head was on the chopping block.
53:20Was this just nonchalance or just putting a couple of fruits
53:23on top of that as a garnish?
53:25That was a very poor show.
53:28Jay, we both rather enjoyed that cheesecake.
53:32You were quite upset by the fact that it still had the bottom
53:35of the tin attached to it.
53:37Paddy really enjoyed Jay's pie.
53:40The mushroom sauce was great,
53:42but it should have been in the pie.
53:44It shows very little understanding of pastry,
53:48because that dough was terrible.
53:50I'm really not worried about going,
53:52but I'll be disappointed not to hang about with you lot.
53:54Yeah. Yeah, absolutely.
53:55It's been so good. Yeah.
53:57Oh, well, we've had a laugh, you know.
54:00One has to go home today.
54:01Who deserves another chance?
54:07I think I did Wales proud.
54:08I think I did Pies proud.
54:10But I'm in the relegation zone.
54:12I'm just hoping I've done enough.
54:15I would love to keep going.
54:17I have had so much fun.
54:20But I feel like destiny just takes you where you need to go.
54:27Celebrities, you've all impressed us with your cooking
54:31over the last two challenges.
54:33But we can only take four of you to the quarter-final.
54:41Emily.
54:43Shakira.
54:45Joe.
54:48You're through the quarter-final.
54:50Congratulations.
54:53Nice.
54:55What's up, guys?
54:58So that leaves us Jason and Jay.
55:05It's a close call.
55:08The person leaving us is...
55:17Jay.
55:22Don't worry, you're good.
55:23Jay.
55:25Thank you, love.
55:26Come on.
55:28Jay, the pie really let you down.
55:32Buddy, you've been a joy to work with.
55:34I really wish I could stay because we've had so much fun in and around the kitchen.
55:38But thank you for having me.
55:39Jay, your time in the MasterChef kitchen is now over.
55:45Bye.
55:46Bye.
55:46Bye, Jay.
55:48Bye.
55:51Bye.
55:54I am one of five siblings.
55:55I was in a band of five boys.
55:57There are five of us mini MasterChefs.
56:02And it sucks to go.
56:03And I hate to break up the band.
56:05But the memories, they last.
56:12Celebrity quarter-finalists.
56:16Celebrity quarter-finalists.
56:18I don't mind that, brother.
56:20Good job, Kel.
56:21That's the most nervous I've ever been, ever in my life.
56:25I feel sorry for Jay, but just delighted to be through.
56:29Good job, Kel.
56:30Oh, my goodness.
56:31That definitely compares worse to the Olympic event.
56:34I think I was more nervous for that than I was.
56:35At least when I lift, I know what I'm doing.
56:38Like, cooking.
56:38I'm just winging it.
56:41Who would have guessed that the Sheriff of Taste rides again?
56:48We're through.
56:49We're through.
56:50Uh, uh, uh, uh, uh, uh.
56:52Sorry, I should be really sad.
56:53Jay's just gone, oh, that's really bad, isn't it?
56:57I've got to up my game.
56:58Yeah.
56:58We all got up our game.
57:00All got up our game.
57:01Possibly.
57:01Next time.
57:03We are going to create our own mini-restaurant.
57:06It's the quarter-final.
57:07Oh, no.
57:08If it's not cooked, it's not cooked.
57:10And the heat is on as the celebrities battle for a semi-final place.
57:15Well, I am sassy, sorry.
57:16I am.
57:17But listen, now I'm your teammate, I don't mind that at all.
57:19I've got four of my favourite recipes I've ever developed for you today.
57:23Seymour, what an icon.
57:24She's legend.
57:32What an icon.
57:32Who's a zombie name.
57:33Oatmeal.
57:43What an icon.
57:43I'm sorry.
57:44There's no matter.
57:45I see.
57:48What an icon is.
57:50Oh, no, no.
57:54What an icon is.
57:55And then, the mirror is well-zoned.
57:55Like that.
57:55What an icon.
57:55You're like.