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00:04This is part where I cry.
00:06Four famous faces have survived the heats.
00:10It's Frankenstein's pie.
00:11And reached the celebrity Masterchef quarter-final.
00:14It's very dramatic, isn't it?
00:16Tonight they're back.
00:17Welcome to absolute chaos.
00:19Back in the kitchens, fight for our place in the semis.
00:23And the competition is about to get tougher.
00:26Select me if you need to, whatever you need to do, right?
00:28Oh, these eggs are a disaster.
00:30I still do believe it's anyone's game,
00:32but I'm just going to give it a go and give it my all.
00:35Oh, they're eating it, they're eating it.
00:37They'll face two intense challenges.
00:40Why can a garlic just not be, like, one big garlic?
00:43That will decide who deserves a place in the semifinals.
00:47This is ice cream. I've never made ice cream.
00:49It's like a love story, isn't it?
00:51As one of them will be going home.
00:53The sheriff is fighting to get into the semis.
00:57Come on, start to plate it up now.
00:59Absolutely stunning.
01:01You've seen me laughing, having a bit of fun.
01:03Now it's serious.
01:05J-Mo is in it to win it.
01:07Oh, no.
01:08If it's not cooked, it's not cooked.
01:10That's terrible.
01:26Celebrities, welcome back to the kitchen.
01:30Till now, you've worked alone.
01:32So it's time for a team's challenge.
01:37We are going to create our own mini-restaurant.
01:40Because if you stay in a competition,
01:43you'll end up cooking in a real-life kitchen.
01:47I'd like to think I work well with others.
01:49You know, my mum used to say that when I was at the playgroup.
01:51So, yeah, it depends on the other side, you know.
01:55Joe, Shakira, you're on the red team.
01:57Yes.
01:58Jason and Emily, the green team.
02:00We got this.
02:01Come on, then.
02:01We're asking you to cook a three-course meal.
02:06Then you'll serve it up.
02:08The only two diners will be a Michelin-starred chef
02:12and a terrifying restaurant critic.
02:15I can work with absolutely anyone.
02:17That's a quality of mine.
02:1890 minutes in total for this challenge.
02:22We expect your starter to be served in 30 minutes,
02:26the main dish after 30 minutes,
02:29and the dessert after 30 minutes.
02:31OK?
02:32And Joe?
02:33Yes, sir?
02:34There is no pie on the menu.
02:38Head to your benches where you'll find menus and recipes.
02:45This is a scary job.
02:47We are expecting excellence.
02:51Good luck.
02:53Let's cook.
02:55Menu.
02:55All right.
02:56Is this the menu?
02:57Here we go.
02:58Let's have a look at this, then.
02:58What have we got here?
03:00Giorgio, I think this is the hardest challenge we've set them yet.
03:03Today, we're going to find out who leads and who follows.
03:08I'm good at following a recipe.
03:10Great, OK.
03:10I'll be head chef.
03:11And you can shout at me, I can take it.
03:13OK.
03:13Select me if you need to.
03:15Whatever you need to do, all right?
03:16Maybe not the slapping.
03:18We're sports people, right?
03:19Well, this is it.
03:19We know how to work in a team.
03:21Teamwork.
03:21Match made in heaven.
03:22Let's crack on with it.
03:24These people have probably eaten in loads of restaurants, but they've never cooked and served at the table.
03:30And you are the guest as well.
03:32You're scary for chefs.
03:34Can you imagine for them?
03:38Both teams have the same ingredients and will make the same dishes.
03:43Three courses, very, very British.
03:45Not that complicated.
03:48Chegg, oh, my God.
03:49I've never cooked a Scotch egg before, have you?
03:51Oh, like them things people have at buffets.
03:53Yeah.
03:53And never, ever eat them.
03:55Deep-fried in panko breadcrumbs, the smoked mackerel Scotch egg will be accompanied by a strong mustard cream and pickled
04:03cucumber to cut through the richness of the dish.
04:07Amen.
04:07Pan-fried chicken breast.
04:09Fondant potato.
04:10I've never done fondant.
04:11I thought fondant is sugar.
04:12The pan-fried chicken breast must be served with decadent, butter-enriched fondant potatoes, lightly braised leeks and a flavourful
04:21chicken jus made from the carcass.
04:24They like to call it a jus, even though you and I both know it's juice.
04:28That chicken's got to be cut up, but, like, you are perfect for that.
04:31I've never made a sticky toffee pudding before, but I've tasted plenty.
04:37That's got to be in my, like, top three desserts.
04:40Yeah, same.
04:41The classic British sticky toffee pudding will be accompanied by a rich butterscotch sauce and vanilla cream.
04:50I would order that.
04:52Yeah, yeah, yeah.
04:54You know, Giorgio, I am so thankful that we're the ones eating it.
04:59I wouldn't want to be out there cooking it.
05:01I've got to get the chicken on first.
05:03That's the biggest thing.
05:06An essential part of the main course, the chicken jus needs to be started straight away.
05:11The carcass needs to go in to roast for at least 30 minutes before you can even make the jus.
05:17OK, look, Emily and Jason are taking exactly the way that I saw.
05:20So the chicken will be going on straight away to make the jus.
05:24The chicken's the most important thing.
05:27The starter. Soft-boiled, five minutes.
05:30The red team just concentrated too much on the starter already.
05:34We've got pickled cucumber, so that is what's happening first of all.
05:37They haven't even looked at the chicken. That could be a mistake at the end.
05:44It should flake them really nicely.
05:46Yeah, exactly.
05:47For our starter, we have a warm smoked mackerel scotch egg with a mustard cream and pickled cucumber.
05:54It is important to have an egg not completely runny, but nice and soft.
05:58I'm excited about the pickled cucumbers, though, because they cut through the mackerel mix.
06:03And the mustard sauce must have a really nice sharp kick.
06:07Good oily fish.
06:09The teams must shred and mash 200 grams of mackerel with thinly sliced shallots, mustard, lemon zest and paprika.
06:18Smells nice, anyway, to be fair.
06:20What is very important on the mackerel paste is the consistency.
06:23The mackerel need to be mashed very well to make a paste.
06:26Otherwise, it would be hard for them to get an even layer around the eggs.
06:31A minute left on the eggs, then.
06:32What's next on your list?
06:33Mustard cream.
06:34Georgiou, Emily and Jason see themselves as equals and they've stopped giving each other orders.
06:39We're going to start dressing these plates, OK?
06:41Yeah, go on then. Go for it, yeah.
06:42So, I need grease proof on here, chicken buns.
06:45It really feels like when this bitch looks like Shakira has taken charge.
06:48Olive oil on top, drizzle.
06:50Yes, Chef.
06:50Salt, pepper.
06:52Yes, Chef.
06:53Obey.
06:55Shakira, I'm seeing a whole new side of you now.
06:58I'm organised.
06:59Exactly.
07:00So, the scotch egg's the first thing that you've got to get out.
07:02Yes.
07:02So, the mackerel mixture's chilling.
07:04I'm going to do my breadcrumbs, my eggs and my flour.
07:07Do that mixture.
07:08Get them in the fryer right at the last minute.
07:10Remember one thing.
07:11Presentation.
07:12Thank you, Chef.
07:14Cucumbers are done.
07:15Very nice ribbons.
07:16Very impressed with them.
07:17The cucumber are supposed to be a wide strip in order to soak up the vinegar.
07:24Joe's looks good, but Jason one looks like they've been through a pencil sharpener.
07:29Look at that.
07:30Absolutely stunning.
07:33You can peel the eggs.
07:34Peel the eggs.
07:35Peel the eggs.
07:35That's a good job for you.
07:36Nice and neat, please.
07:38Celebrities, 15 more minutes for your starter to be ready.
07:42On the plate.
07:43Really, we need to be making the scotch eggs now.
07:46Yeah.
07:46With the mackerel mix now chilled, they need to wrap a thin layer around each soft boiled
07:52egg.
07:52It's scotch egg time.
07:54This is my first ever scotch egg.
07:58Very gently.
08:01Joe, look at this.
08:03Oh, fantastic.
08:05Let me know when you want your eggs, Em.
08:07Yeah, no dramas.
08:09Don't be heavy handed today, Jason.
08:12Careful, careful, careful.
08:13No, no, no, no, no.
08:15Oh, Jesus.
08:16Oh, these eggs are a disaster.
08:19Sorry, what's happened with the egg?
08:21When he peeled the eggs, he cracked the eggs.
08:23Oh, okay.
08:24When he peeled them.
08:24There's a lot of money cracking them, see, because of my hands.
08:27Okay.
08:29Can't work with this, but you need an egg that's a bit firmer.
08:32There's nothing I can really do.
08:35Yeah, so this is the mustard sauce, and this is the pickled cucumber.
08:39And hopefully this can make up for the egg.
08:43I think I'm going to get this done.
08:45This is going to be good.
08:47The mackerel-wrapped eggs need a thin breadcrumb coating before frying.
08:52I've got one, I've got one, I've got one.
08:54You're going to have to crack on with the other one.
08:55We ain't got time.
09:00I'm going to sit down now, and in two minutes I'm expecting my starter to be ready.
09:05Talk to me, yeah.
09:05You just got to keep, like, moulding it round.
09:08Joe, how are we looking on them scotch eggs?
09:10Golden.
09:11Golden, that's what we're looking for.
09:14Get it on, get it on, get it on, come on.
09:15We've got to move now.
09:16We are ready.
09:20Eggs are in.
09:21Eggs are done.
09:23Oh, perfect.
09:23Is that okay?
09:25You should be serving your food now.
09:29I thought I was scary in restaurants.
09:33Lift it up, let me look at it.
09:35Yeah?
09:35Yep, let's go.
09:38No!
09:38Get out.
09:38Get out.
09:40You just tip them on.
09:47Shakira.
09:48Shakira, first down.
09:50Shakira, thank you very much.
09:52I know you've got a lot of work to do.
09:54Right, take this plate, please.
09:55This one looks better.
09:57We've got ours up there first.
09:59No, no, no, no, no.
10:01Oh, Jason.
10:03Jason Mohammed.
10:04Here you go, my friends.
10:07Both teams have served smoked mackerel scotch egg
10:10with mustard sauce and pickled cucumber.
10:13I really like green team scotch egg visually.
10:16I think it's smaller, it's more delicate.
10:19But I don't think that they styled the cucumbers very prettily.
10:22Okay, let's cut it.
10:24Oh.
10:26A little bit disappointed that the egg just seemed to come apart.
10:29The crust is a little bit too thick.
10:32Right, let's eat a bit.
10:37It's warm all the way through, but they should have worked the fish much more.
10:42Absolutely.
10:43The smoked mackerel mix needs to be almost pulpy.
10:49To me, this feels like it's more cucumber skin than actual cucumber,
10:54and it hasn't maybe taken on as much of the vinegar that it could have.
10:58I really feel like I'm tasting that panic that happened.
11:02Can you start peeling some potatoes?
11:04Yeah, yeah, of course.
11:04That would be really lovely.
11:05Eggs.
11:06Who knew?
11:07The pressure's like nothing I've ever experienced.
11:12Boom.
11:12Red team's next, Giorgio.
11:14I like this presentation.
11:16I love what Jo's done with those cucumbers.
11:19Really, really beautiful ribbons of them.
11:21Okay, let's cut it.
11:23The yolks is runny.
11:24Yeah.
11:25Which is very good news.
11:29Oh, they look at me.
11:30Do they really?
11:33I don't know.
11:34I don't know what Brace's happy face is.
11:36The egg is much more intact.
11:38That mackerel, much more of a paste.
11:40It's clinging round the egg.
11:42The crust is a little bit too heavy.
11:45And I would have loved to have a little bit more master kick.
11:49Can't work out if they're enjoying our food.
11:51No, they're not eating our food.
11:52That's why they're smiling.
11:55Should we see what's happening with the main course?
11:57I'm worried about this.
11:59I don't like losing.
12:01I'm going to crack on my braising these leeks in some butter.
12:05Now I've got to start seasoning, getting chicken breasts ready.
12:08Once you've done that, let's get the potatoes on, please.
12:11Okay.
12:12For the main course, they are pan frying a chicken breast
12:16with a fondant potato, buttered leeks and chicken soup.
12:20I'm fascinated to see what the celebrities do with fondant potatoes
12:24because it needs to be exactly the right shape,
12:27crisp, but full of butter.
12:29Fondant potato, there is only one rule.
12:32They have to melt in your mouth.
12:34If they are uncooked, that's the end of it.
12:39How many do you want to do?
12:40Do as many as you can get out of it and we'll pick the best looking ones.
12:43For fondant potatoes to cook evenly, they must be cut to a small and identical size.
12:49Did you look at the potatoes?
12:51Yep, they're perfect.
12:51Are they okay?
12:52Amazing, thank you.
12:53Thank you, chef.
12:54Before being braised in lots of butter and chicken stock.
12:58Who's cut this potato?
13:00This was my sous chef job.
13:02Wow.
13:02They're just a feast for the senses and they're just the gorgeous smell coming off them.
13:08They make me a happy woman already.
13:11You need to get these potatoes on.
13:12Yeah, yeah.
13:13Spuds on.
13:14I need to get the chicken on.
13:18How are we doing?
13:19We're getting there, chef.
13:20We're getting there.
13:21Do you want to see the potatoes?
13:22Yeah, I'd love to see.
13:25Oh, my God.
13:26Yeah.
13:26I would get them out and cut them in the heart now.
13:28That's never going to be cooked, aren't they?
13:30No.
13:30Let's do it.
13:31You should take these out.
13:33Jason fondant potatoes, they look so thick.
13:36Chop them off.
13:37They're like stonehenge.
13:40I don't know if they're going to cook through.
13:43I want the leeks cut.
13:46Half inch?
13:46About an inch.
13:47An inch, okay.
13:48To braise them correctly, the teams must sear the chopped leeks in butter, only stirring occasionally.
13:54Don't forget about your leeks.
13:59What does it say?
14:00Mash leeks?
14:02Braised.
14:03Okay, make them braised then, not mashing.
14:08You have ten minutes until the main course needs to be served.
14:12Ten minutes.
14:13Curry, butter, a lot of butter.
14:15I'm basting it now.
14:17Joe, I think we need to do the chicken breast, darling.
14:19How?
14:19Yes, I'm just trying to...
14:20Do you want to do that?
14:21Yeah, I'll do that.
14:22The pressure has indeed ramped up now.
14:25I'm worried about that chicken.
14:27We need to get that chicken going.
14:30How fascinating about Shakira's decision to start the chicken.
14:33It's so late.
14:34So, skin side down six minutes.
14:36Not like the sound of that.
14:38Now she's panicking.
14:40Right, let's get the pan in.
14:41Let's get the pan in.
14:42Okay.
14:42I need it on 180, please.
14:44180.
14:45Here we go, 180.
14:46We're going to start plating.
14:49I need to get the potato.
14:51They're soft to the point, but I'm not sure if I'm all the way down.
14:55Time is up!
14:57The steaks have got to go in.
14:58They're beautiful.
14:59Are them chickens done?
15:01No.
15:01I need to get them plated up.
15:03They're quite thick breasts.
15:04I think we actually leave them into the last minute to plate them.
15:07Service!
15:09I see if we go for that.
15:11Can you get them chickens out, please?
15:13Yes, sir.
15:14The judges are waiting.
15:15Let's go.
15:15Come on.
15:17A little spoon just on top of that chicken.
15:20Perfect.
15:22Right, ready to serve.
15:23Let's go.
15:26There's your main.
15:27Sorry, chefs.
15:27I will leave you to it.
15:30Here we come.
15:33Thank you, chef.
15:38I'm trying to get the sponge going.
15:41Try to stay ahead of the game.
15:44Do you know, I am so glad I am not Jason Mohammed right now.
15:47Right, where was I?
15:48Come on.
15:50The teams have cooked pan-fried chicken breast with fondant potato,
15:55buttered leeks and a chicken jus.
15:57Okay.
15:59The green team, let's taste it.
16:02It's cooked all the way through.
16:08I don't think the potatoes are cooked.
16:10No.
16:11Oh, no.
16:12This is raw.
16:14Chicken is actually really succulent.
16:17The chicken seasoning is a point.
16:19Perfect.
16:20The jus, it's got a bit of depth, but the leeks, they're over-salted.
16:25I would argue the fondant potatoes shouldn't have even been served.
16:29They're raw.
16:30I would call this Jason potato, Jason leeks.
16:35And I think the chicken was Emily.
16:38Now I know why she's fugal.
16:40I told you I don't like losing.
16:42We need to lock in.
16:46Here we are.
16:47The red team.
16:49My mouth's watering.
16:51Oh, they're eating it.
16:52They're eating it.
16:52They're eating it.
16:53Oh.
16:55This isn't pink, but it's very close to.
17:04This is good.
17:05Please be good.
17:12Grace, those potatoes are perfect.
17:15Those are potatoes that you could serve at this avoid.
17:17Yeah.
17:18I think the chicken is just slightly pink, but to me that is absolutely fine.
17:22I think that the jus is really pretty good.
17:26And the leeks, truly braised.
17:28This is a really good plate of it.
17:31I'm going to make the batter, yeah?
17:32Yeah, you make the batter.
17:34The green team.
17:35Looking at them, I see democracy falling on his knees.
17:40Where's my nose gone?
17:42In this side of the kitchen, we have like a benign dictatorship that works.
17:47I need a clean surface.
17:48Let's get this to sleep.
17:50Thank you, Joe.
17:51No problem, chef.
17:52There you are.
17:53I'm going to start on the sponge.
17:55I've never made sticky toffee before, but this should be easy peasy for us.
18:01On the green team, Jason has raced ahead with dessert,
18:05already completing their sticky toffee sponge batter.
18:08Got to get these puddings in the oven.
18:10Get those bad boys in there.
18:12And pray.
18:14I love sticky toffee pudding.
18:16I order it whenever it's on the menu.
18:19I want it to be also a great feast for the eyes.
18:22Erm, I'd like you to move on to the vanilla cream, please.
18:25Vanilla cream, OK.
18:26To go with the pudding, the teams also need to make two garnishes.
18:30What were you on, Em? You're on the butterscotch.
18:32I'm doing butterscotch right now.
18:34That butterscotch sauce needs to be sweet, but not overly sweet.
18:38And cream.
18:39Cream needs the lightest touch, doesn't it?
18:41There we go. One butterscotch sauce.
18:44Right, is there anything I can be doing?
18:46The vanilla cream. Do you want to whip?
18:47Yep, absolutely.
18:49Sock peaks, you happy?
18:51Or maybe a little bit more?
18:52Because I don't want to over-whip it, that's the problem.
18:54Don't use it.
18:55You over-whip it.
18:56Honestly, I'm not really sure, like...
18:58Let's have a go. Let's see.
18:59All right, I'm going to take your lead.
19:00Hang on, I'm going to put you in.
19:03What the hell?
19:04Go on.
19:04Ready?
19:06You're in.
19:06Take your lead on this one.
19:08OK.
19:11Try that.
19:12See how we get on.
19:13We can always speed up a bit and see how we get on.
19:15I think it's a bit over-whip now.
19:17I think you've got to start again.
19:18Bit more cream?
19:18I think we've gone too much.
19:21It's starting to get like ricotta now.
19:22Just clear it out and start again.
19:26Whisk it.
19:27The red team's only just started to make sponge batter.
19:31The green team got theirs in the oven ages ago.
19:35We've got 15 minutes.
19:36Let's get these sponges done.
19:37The red team's sponge may not set properly.
19:41Okey-doke.
19:43What's scotch sauce?
19:45I'm on sponge watch.
19:47Usually I've got a timer going on.
19:49You're not set a timer for sponge?
19:50No, I missed the timer for sponge.
19:51OK.
19:52I started to get them in.
19:54How's it going, Emily?
19:55We're just waiting on the pudding.
19:57Are we waiting and hoping or are we waiting and we're sure it was going to come out?
20:01What we're doing here, we're waiting and we're praying.
20:04Ah, you're at that stage.
20:05Well...
20:06You needed a miracle.
20:07We'll leave you to it.
20:08Thank you very much.
20:09OK, come on.
20:13Six minutes left.
20:15Six minutes for your pudding.
20:17Right, let's get them out.
20:19Here we go.
20:19This is the moment of truth, isn't it?
20:23Oh, come on.
20:26Oh, no.
20:28Oh, no, oh, no.
20:29She've had longer.
20:30I'm going to scoop this one back in.
20:32OK.
20:33Let's get it back in.
20:35Dan, look at that, chef.
20:37Is it soft?
20:38Oh, really soft.
20:39Just going back in a little bit longer.
20:41Yeah.
20:42How's that looking?
20:43Oh, beautiful.
20:44Look at that.
20:45That's a lot better.
20:45Nice-up smoother.
20:46Come on.
20:47Plate up now.
20:49We're too soft.
20:51They look beautiful.
20:53They look...
20:53To be fair to you...
20:54They look banging.
20:55Come on.
20:56You're allowed to make it.
20:58You're allowed to smile.
20:59We are, but we need to play.
21:02Come on.
21:03Come on.
21:05If he's not cooked, he's not cooked.
21:07Time is over.
21:09Shall we get that one out or not?
21:11Get them out.
21:12Looks beautiful.
21:13I just don't want to eat that.
21:14Looks great.
21:18We can't serve that.
21:20I'll go, I'll go, I'll go.
21:22Jason, the first one on the table.
21:25Et voila.
21:26Enjoy.
21:28Oh, my gosh.
21:29Look at it.
21:31That's terrible.
21:33Ooh.
21:35It wasn't a great reaction.
21:37It was, oh.
21:39Celebrities.
21:42Why don't you take a little break and let us enjoy this dessert in peace?
21:49Whoa.
21:51Oh, my word.
21:52Yep.
21:54For the judges' dessert, sticky toffee pudding with butterscotch sauce and a vanilla cream.
22:02The green team, Jason and Emily's sticky toffee pudding, really looks the part, doesn't it?
22:08It's very well presented.
22:10Here's your pudding.
22:11That's your sauce.
22:12That's your cream.
22:13Let's taste it.
22:15To be fair, our pudding went 10 on 10.
22:18He made a fantastic butter mix.
22:20Yeah, it looked really good.
22:21He really did.
22:21And then, obviously, I did the sauces.
22:29Perfectly cooked.
22:30Really moist.
22:31It's rich.
22:32It's decadent.
22:33Yeah, the butter scotch sauce really does help.
22:36The distribution of the cream as well is good.
22:38It's servable in a restaurant, this one.
22:43How did you get on then, guys?
22:44The only thing that we aren't happy with is our sticky toffee pudding.
22:48Oh.
22:50Joe and Shakira.
22:52Then we got it out far too early.
22:54Yes.
23:00It's so good, isn't it?
23:01Mm.
23:02Mm.
23:02The sauce is absolutely outstanding.
23:06I'm heartbroken then to have five more minutes because it could have been really good.
23:11It makes me so happy, but it's also a bit of a disaster.
23:15Yeah.
23:16I think we learned a lot about them today.
23:18Absolutely.
23:34Celebrities, that was very illuminating.
23:38A task about teamwork and about timing.
23:44It was about setting you up for the realities of an actual restaurant.
23:51Right.
23:52I see two teams operating in a very different way.
23:57Red team worked very, very well.
24:00But the chicken.
24:02I think that few people in the restaurant would have sent back that chicken thinking it was a little bit
24:08pink.
24:08But I like it like that.
24:10It was juicy.
24:12But the work of art were those potatoes.
24:17The green team, Emily and Jason, at the start, I thought you were perfect.
24:24Chicken straight away in the oven.
24:26Then suddenly, poof, the whole thing disintegrated and fell apart.
24:31The eggs wasn't very attractive.
24:34The cucumbers, they lost their integrity.
24:37But your sauce was delicious.
24:40The big problem, you serve me raw potato.
24:43And the leeks, a mush.
24:46But your dessert, that is a dessert that you can serve in any restaurant you want.
24:54So, it comes down to a very important point.
24:59Who understands how a kitchen works?
25:02One brain, four hands.
25:05Perfect.
25:11Joe and Shakira, congratulations.
25:15You were the best team in this challenge.
25:20Shakira, you, you'll be a junior sous chef.
25:26Jason, after I look at your potato, you'll be back in the washing up.
25:32Red team, you were a joy to watch.
25:35And Emily and Jason, please don't walk out of here and think that was a complete disaster.
25:42Individually, there were wonderful moments.
25:47And I'll see you back in the kitchen very soon.
25:52Telling Jason Muhammad that you'd have him as pot washer.
25:55Yeah.
26:01We won!
26:02We won!
26:02Can we believe that? Can you believe we did that?
26:05Mind blown.
26:06Dab.
26:06Don't you say dab, do you?
26:07It's a dub.
26:08It's dab.
26:08It's a dub.
26:10Dab, six, seven.
26:11Six, seven.
26:13You know, it is what it is, isn't it?
26:15Em's got a bit of a temper, so have I.
26:17But I am sassy, sorry.
26:18I am.
26:19Listen, listen, I don't mind that.
26:20I'm your teammate.
26:21I don't mind that at all.
26:23That was really, really hard.
26:26My coping strategy is to just get on with it.
26:29I went to a bit of shutdown mode, I think, halfway through it,
26:31because I just realised how much there was to do.
26:34The heat to the quarter-finals, it's definitely changed.
26:36Like, the heat's gone up, literally, in the kitchen.
26:39Physically and mentally.
26:40But, yeah, next challenge, I'm going to come in nice and refreshed.
26:44Look, would I be cooking that sort of food in my kitchen?
26:47Course not.
26:48The fight will always be there.
26:50All I'm saying to you now is bring it on.
26:53Glad that's over.
27:06Welcome back, celebrities.
27:08Hope you've recovered.
27:09You OK, Jason?
27:11Just about.
27:12To win this competition, you must be adaptable.
27:17This round is about cooking someone else's recipes.
27:21This is how you learn to cook.
27:23Today, we want to welcome a very special guest.
27:28Her culinary creations, well, they've been viewed by millions.
27:32She's a storyteller and probably one of the most influential
27:37food creators online today.
27:41Please welcome...
27:43Seema Pankaniya.
27:45Woo!
27:46Oh, my goodness.
27:48Seema, welcome.
27:50Hi.
27:51Seema, what an icon.
27:52She's a legend.
27:53I'm going to show you how to make fresh pasta.
27:57Cookbook author and content creator Seema's recipes have inspired millions of home cooks globally.
28:05Wow.
28:06From a young age, her dream was to cook professionally and after graduating university, she secured a job at Gordon
28:13Ramsay's Lucky Cat.
28:15I'm absolutely obsessed with learning about food and I think there's so much history and culture behind food.
28:21And I feel like we're just stuck in our ways learning about the few cuisines that we know.
28:26Five years ago, Seema started posting videos online and the clicks followed.
28:31This is how to make the best butt chicken you're ever going to have.
28:34She now boasts well over a million TikTok followers and her recipe content inspired by her travels regularly goes viral.
28:42The cooking that I like is strong, spicy, intense.
28:47I don't want it to be mild, I don't want it to be timid.
28:51I want it to feel a bit like a slap in the face.
28:53Seema's videos have established her as one of the UK's best known online food personalities.
29:00Okay, Seema, what are they going to be cooking today?
29:04So I've got four of my favourite recipes I've ever developed for you today.
29:08They are loved by millions around the world, so I'm very excited to see how well you do with them.
29:13You have 90 minutes to recreate Seema's recipes.
29:19And remember, there are only three plays on the semi-final.
29:24So you are cooking for your survival in this kitchen.
29:29Okay, let's cook.
29:31Here we go.
29:33Cabbage dumplings.
29:35I was hoping for something a bit spicier.
29:37Butter chicken with naan.
29:38You got butter chicken?
29:39Butter chicken!
29:40Yeah!
29:41Kaya soy, it's called, with crispy chicken skin.
29:44Look at that!
29:45It's a caramel tart, but I'm looking at it as a pie.
29:51Now these dishes are all very different and complex in their own way.
29:55I think there's definitely a few bits in each dish that people can be tripped over.
29:58But they've got enough time, I'm very excited to see what they do.
30:02Gorgeous.
30:03I want that semi-final, please.
30:05Okay.
30:07All right, chicken is the first priority.
30:09We've got to get this skin off and then get the legs off.
30:13I've got to be careful with this skin.
30:18That's better.
30:19Olympic weightlifter Emily has had her ups and downs.
30:22My ice cream was a disaster, but we're going to just say it's cold custard.
30:25But her bold flavours.
30:27Jurt chicken taco with a mango salsa, peach and cherry lattice pie.
30:31And her winning mentality.
30:33This is a very exciting opportunity.
30:34I'm thinking about how much people would pay to get this.
30:37Made her a quarter-finalist.
30:39Real rich, gorgeous consistency.
30:41Courageous energy.
30:43Listen, we all know I like collecting bling, so if we're going to add a MasterChef trophy to that, I'm
30:48not going to be mad at it.
30:49Emily is tasked with a Northern Thai classic, Khao Soi.
30:54A spicy noodle broth topped with crispy chicken skin that's rooted in Seema's heritage.
31:01Okay.
31:02I had it for the first time ever when I was in Thailand in this tiny little town.
31:06It tasted exactly like my mum's chicken curry.
31:09And I started doing some research, I found out that Khao Soi actually originated from the Pakistani community in Boudreau,
31:15where my mum is from.
31:16It's a really, really special dish to me.
31:20So you've got the skin off already?
31:22Yes, skin's there underneath.
31:23When it's in the title of the dish, you can't really mess that bit up.
31:27Keep checking it.
31:28If it cooks too much, you'll have a bit of a bitter taste.
31:30Needs babysitting.
31:31Yeah, absolutely.
31:32I got you, girl.
31:33I'm loving this new happy Emily that's come back into the kitchen.
31:36Yes.
31:37I've had a refresh.
31:38I feel a little better.
31:39Are you and Jason speaking now?
31:41We're good.
31:41We're good.
31:42He's my best friend again now.
31:43Good luck.
31:44Yes, ma'am.
31:44Make sure you taste as you go.
31:46See you soon.
31:48The trick to this is making sure that they cook the chicken skin in between two baking sheets, so it's
31:53nice and crisp, so it looks beautiful on the top of the soup.
31:56What I'm worried about this dish is the mixture of spice.
32:01There's also the creaminess of the coconut milk, the saltiness of the fish sauce, and of course all the Indian
32:06spices that are going to go into it.
32:07It does smell great, though.
32:09I've got my fingers, toes, everything crossed.
32:13The chicken skin starting to get there.
32:16It's not tanned on holiday yet, so we know that it needs longer.
32:20That's 15 minutes that have passed already.
32:23What?
32:24Last round wasn't fantastic.
32:26We've just got to get on with it.
32:28Can't wait for them to try this.
32:30Sports presenter Jason.
32:31Mmm.
32:32It does look like a child's drawing of the sun.
32:34Go off to a bumpy start.
32:36Jason, they have to be round.
32:37There's just too much flour.
32:39Thank you, chef.
32:39But made a determined comeback.
32:41I need to be braver with my flavour.
32:43Boom.
32:44Wowing guest judge Paddy McGuinness.
32:46Whoa-ho!
32:48Hey, Paul Wollywood.
32:50Who are you?
32:52Peel the larger leaves off the cabbage.
32:55These are going to be to roll.
32:57He's been given Seema's cabbage dumplings,
32:59filled with ginger and Shaoxing wine-infused chicken mince,
33:04served with egg-fried rice.
33:06Chicken's going in.
33:08Oh, my goodness, the smell is unbelievable.
33:10I absolutely love these cabbage dumplings.
33:13We're using a traditional Chinese filling
33:15and you stuff it inside the cabbage.
33:17As you can probably tell,
33:18I don't eat a lot of cabbage.
33:19You want to make sure
33:20that you're blanching your cabbage correctly.
33:22You're going to make sure
33:22that your filling is properly seasoned.
33:25And then you want to steam it
33:26just until the filling is cooked
33:28and they still stay juicy and plump.
33:30One tablespoon of filling.
33:32Cabbage dumpling, very, very difficult.
33:35I can see a lot going wrong on this dish.
33:38If they follow the recipe, they should be fine.
33:40Right.
33:40Place one tablespoon of the filling on a leaf
33:41from Rola-lada-lada-lada-lada-lada-lada-lada-lada.
33:43Hit a little oil on the frying pan.
33:45Do you know what?
33:46Forget this.
33:47I'm going to riff.
33:48The recipe says one teaspoon.
33:50Ah, this is a J-Mo riff now.
33:52We're going to start rolling like I would
33:54if I was doing it at home.
33:55Woo-hoo!
33:57Seema, introduce you to Jason.
33:59Hello, Seema.
34:00Great to see you.
34:00I've done two already.
34:02What's going on?
34:03The filling's cooked.
34:04The filling's cooked.
34:05Is that what the recipe says?
34:06I think it does, yeah.
34:08No, no, no, no, no.
34:09You cook off about a teaspoon to taste it for seasoning.
34:13And then the raw mix, you wrap into the dumpling.
34:15Understood now. I understood. I might have misread that.
34:18No, you definitely misread it, because that's how it's written.
34:21You've gone wrong.
34:22You've still got cabbage. You still might have filling. Good luck.
34:25Seema, God bless you. Thank you so much.
34:30So I need to get another pan on the go.
34:32Jason Mohamed, you can't knock his confidence.
34:34He can sometimes knock his cooking skills.
34:36I thought I was doing all right, actually.
34:37He decided to cook all the filling
34:40instead of putting the raw filling into the cabbage.
34:42That's what's going to keep the filling juicy.
34:45It's what's going to bind the cabbage leaves to the filling.
34:48So I think he's had to redo a little bit,
34:50and he looks quite stressed out.
34:53Tough crowd.
34:55I'm really stressed about time.
34:57I've literally just started making this curry base,
34:59and that is not ideal.
35:02Celebrities, Seema has a special announcement.
35:05You are halfway through.
35:08Ooh, that is strong.
35:09Isn't it?
35:10Fish sauce.
35:11Very complex, yeah.
35:13You have to really try to balance it well.
35:14Can't wait to taste it.
35:17Looks like a proper vanilla ice cream.
35:19I remember those ones with bubble gum in the bottom.
35:22They're called screwballs.
35:22I loved them.
35:24I'm going to go for this one.
35:26Legendary entertainer Joe...
35:28Brown sauce, whole grain mustard, sriracha sauce.
35:31...won the palate test.
35:33Correct.
35:34Yeah!
35:35You are the sheriff of toast.
35:38Oh, sorry.
35:40Get the meat in.
35:41His unconventional methods raised eyebrows.
35:44I've never seen anyone cook beef like that.
35:47But pie...
35:48Apple and banana.
35:49After pie...
35:50Chicken and chorizo.
35:51He proved himself.
35:53Weirdly.
35:54There's a wonderful richness.
35:56Oh.
35:57Ice cream.
35:58In the blast, chill in there.
35:59Got to leave that in there for ten minutes.
36:02Bits of pretzels to a fine powder.
36:05He's working on a biscuit base for Seema's dessert.
36:08Inspired by a well-known American shop-bought treat.
36:12Get that out of there.
36:14So I developed this big chocolate peanut butter tart
36:16with a peanutty caramel filling
36:18and the chocolatey ganache on the top.
36:20I've given this recipe to so many people
36:22and they've absolutely loved it.
36:24Melt the butter and bind the mixture.
36:26I have added spun sugar and ice cream to go along with it
36:29just to add a little bit more difficulty.
36:33Joe, Joe, Joe.
36:34Hello, Joe.
36:34How are you?
36:35You didn't get a pie this time.
36:37It's kind of a pie.
36:38Don't tell him that.
36:40I think it's a pie without a top.
36:41Exactly.
36:42Okay.
36:43So, how are you doing with this?
36:45I'm okay at the moment, thank you, chef.
36:46I've got the ice cream in the freezer
36:48and I'm just doing the base now at the moment.
36:50Make sure you press quite firmly
36:51so it doesn't crumble when you cut it.
36:53Did you teach yourself this or what was it?
36:54So this recipe I developed when I was at university,
36:57it was for Christmas
36:57and one of my friends absolutely loves
37:00these peanut butter cups.
37:01So I wanted to make kind of like a bigger version of it.
37:04So the dish has been made for caring for somebody
37:07that loves that thing.
37:08Okay.
37:08So that's the attitude that you have to have.
37:10I know we've only known each other for the past few days
37:14but I do have a lot of affection for you, Ginger.
37:16Oh, that's good.
37:17Let's hope it shows through the time.
37:20Thank you, chef.
37:20And then, you know, the spun sugar,
37:22I'd love to see you doing it.
37:23Well, I'll try not to let you down, I promise.
37:25I believe in you.
37:2715 minutes.
37:29Next, peanut butter filling.
37:31Three pies in a row.
37:32Now he has the tart.
37:34He must be happy with that.
37:36I think he's happy,
37:37but I hope he's careful with the caramel peanut filling.
37:39If you have the temperature too high,
37:41it could cause it to split.
37:42Smells nice.
37:43So when we cut into it,
37:45we're not going to get that clean cut of caramel
37:47because it's separated a little bit.
37:49We don't want it to catch on the bottom.
37:52Celebrities, 30 minutes left.
37:56Come on, Jase, keep fighting, mate.
37:58We never give up.
37:59Never give up.
38:02Ice cream, ice cream.
38:04Hopefully it's going to set.
38:06Okay, that's in.
38:07Got to leave that now.
38:09These stupid little garlic things,
38:11packing up all my time.
38:13Why can a garlic just not be like one big garlic?
38:17These look good.
38:18Despite being a novice in the kitchen.
38:21I think it's a really elegant plate of food.
38:25Reality star Shakira...
38:27No!
38:28..has stood out with recipes she learnt online.
38:31A peach and burrata pie.
38:33It's absolutely gorgeous.
38:35Um, I don't have a lemon squeeze-off.
38:39Butch chicken is probably my most viral recipe.
38:42Happy Diwali!
38:43I'm going to show you how to make the best buttered chicken.
38:45The buttered chicken will be served with naan bread
38:48and a cucumber, tomato and pomegranate kachumba salad.
38:52There is no better way to celebrate
38:54than lots of delicious food.
38:56Right, one teaspoon of garam masala.
38:59I think when people think of Indian food,
39:01they think of buttered chicken.
39:02And I am so excited to see how they perform
39:04because it's one of my favourite dishes.
39:06That is getting tastier and tastier.
39:09Hello!
39:10Shakira.
39:10Hello!
39:11Meet Seema.
39:12Hi!
39:13Sorry, big fan.
39:14Ah! Oh, my God, amazing!
39:15Diva recognises Diva Gru.
39:19Seema, tell us about the twist here
39:22because this isn't just a buttery buttered chicken.
39:25It's got a kick.
39:25It's got a lot of spice, more than you think,
39:27but because it's got a lot of cream to balance it out.
39:29You want colour in the chicken, then, aren't we?
39:31Got to char it off.
39:32Exactly.
39:32So blast it in the grill as high as it goes.
39:35Oh, OK.
39:36Make sure you cook out your curry base as well.
39:38The longer you cook out the curry base, the better it tastes.
39:40OK, good advice.
39:42Shakira, there's only three places in the semi-final.
39:44I know, and I really want one, so I can't fail.
39:47Good luck!
39:49I need to get that chicken brown.
39:55The recipe is quite complicated, and the amount of spice that is in there sometimes scares me.
40:02You've got a lot of spice, but you've also got a lot of butter and cream.
40:05The richness and the fattiness will balance it out.
40:07I'm mixing together at my flatbread dough.
40:10I want to see the naan being fluffy and the kachimba being fresh.
40:14I think if you pull it off altogether, it could be really great.
40:16I'm multitasking.
40:21Celebrities, you have 20 minutes to finish your dish.
40:25Come on, guys.
40:26Let's push through.
40:27Let's do this, all right?
40:28Tablespoon of chilli powder.
40:30With cabbage dumplings steaming, Jason's working on a chilli dipping sauce to accompany a broccoli side.
40:37This is a vicious sauce.
40:39Look at that.
40:42I messed my noodles up.
40:43I'm going to go and try the last batch in the fryer.
40:46While Emily's cow soy recipe requires crispy noodles to top the broth.
40:51I'm hoping it's going to come out more uniform in the fryer.
40:57This is looking great.
40:59How are you going?
41:00I'm quite stressed for time.
41:02I've done my flatbread mixture.
41:03I need to start my salad.
41:05You need to crack on.
41:06Get those flatbeds rolled.
41:08Oh, my God.
41:12Go on, Joe.
41:16Joe, your ice cream's looking great, mate.
41:19He's not listening to me.
41:21He's too in the mode.
41:24Now I've got to put the filling into the pie dish.
41:27I've stuck to the recipe religiously.
41:34Okay.
41:36Spun sugar.
41:37It's five minutes left.
41:40Welcome to absolute chaos.
41:43That means I'm going to have to chop the fastest salad of my life.
41:48So, Joe, you're starting with spun sugar.
41:50It's not that easy, is it?
41:52So, 150 to 165.
41:54Yep.
41:54And then when it gets a nice amber colour, you can start spinning it.
41:56You got this?
41:57Yes, I've got this now.
42:07That baby is the sound of rice.
42:10I'll tell you what, my guy.
42:13The fluffy rice is back, ladies and gentlemen.
42:16Celebrities, you have one minute left.
42:18Come on, start to plate it up now.
42:22Am I getting a pomegranate out in a minute?
42:24That'll do.
42:25I didn't see the time.
42:27I'm going to do the egg fried rice.
42:29The broccoli's on the go.
42:30I don't know if it's up to her standards, but I do know that it tastes good.
42:35Come on, J-Mo.
42:39Okay, the ice cream looks like it's set nicely.
42:44I'm very proud of this one.
42:46I'm pleased with the sauce.
42:50Three, two, one, stop!
42:58I want to see your arms up in the air.
43:01I really, really enjoyed that.
43:05Didn't manage to do everything I needed to do.
43:08That was unbelievable.
43:13Never lose your dignity, that's what my mum always used to say.
43:25Emily, come on up.
43:27Good luck, Em.
43:29Emily has made Seema's cow soy.
43:32Chicken noodle broth flavoured with cumin, chilli, lemongrass and turmeric,
43:38with crispy chicken skin shards and topped with crispy noodles.
43:46I think it looks beautiful.
43:48It's really inviting.
43:50We need to taste this.
43:52We need to taste it.
43:57Okay, Seema, what's your taking on this dish?
44:02I think it tastes delicious.
44:04It's really well balanced.
44:05I think it could have a little bit more fish sauce.
44:08There's so many rich flavours, especially the coconut milk and the spices.
44:11It helps to cut through it a little bit, create that balance.
44:14It's a very strong dish.
44:16I mean, you could actually serve it in a restaurant very easily, this one.
44:20I think your red onion's a little bit rough and ready, but wow.
44:22I love this bright orange sunset.
44:26It's wonderful.
44:28Honestly, this is my favourite challenge so far.
44:31I loved every single minute of this.
44:33Very well done.
44:34And thank you for letting me cook a recipe.
44:36You did a great job.
44:38I think the Olympian might be back in the game.
44:41Come on, Em.
44:42It was lush.
44:43It tasted incredible.
44:45Yeah, I feel like I was in my bag there.
44:47Shakira, come on up.
44:52Shakira's serving Seema's viral hit recipe for butter chicken.
44:56Char-grilled chicken pieces in a creamy sauce spiced with cumin, garam masala and chilli,
45:02with naan and a kachumba salad.
45:05I think it looks fantastic.
45:07The butter chicken looks rich.
45:08It looks red.
45:09You can still see the char on the chicken.
45:11OK, let's eat.
45:13Definitely.
45:14Definitely.
45:21I'm really, really happy with that.
45:23You can taste the char on the chicken.
45:24The chicken is perfectly cooked.
45:26I also really love the naans.
45:28Fluffy and really soft.
45:30Your butter chicken, wow.
45:33It's buttery.
45:34It's decadent.
45:36It's Moorish.
45:38The sweetness and the deepness and the perfect cooked chicken.
45:43This is a curry that I expect at this point of the competition.
45:50I feel like I've just about done enough.
45:53When I tasted the curry, I was like, pfft.
45:56Game's done.
45:57Mic drop.
45:58Jason.
46:01Come here.
46:03Come on, Jason.
46:12Jason's made Seema's cabbage dumplings,
46:14stuffed with ginger and Shausing wine minced chicken,
46:18served with egg fried rice,
46:20tender stem broccoli and a chilli dipping sauce.
46:24There's a lot of elements to here.
46:26I think you could have worked a little bit more for the plating.
46:29Yes.
46:29And you want the dipping sauce to be more,
46:32I guess, a similar bowl to like this.
46:34You can really dip the cabbages in them.
46:37Let's go for it.
46:46I think the dumplings taste delicious.
46:49I'm really glad that you re-read the recipe and then did it again.
46:53I think they're plump and they're juicy.
46:55The rice is very good.
46:57It's fluffy.
46:58Could have done with a little bit more salt for me.
47:01And it was an egg fried rice.
47:03Where's the eggs?
47:04And let's not talk about the naked broccoli,
47:08which was meant to have a gorgeous coconut topping.
47:12I just ran out of time and I thought,
47:13I've got to get something on the plate.
47:15You had trouble in that round.
47:17I could see you beginning to become very stressed.
47:20And I think that the fact that you've delivered this entire plate
47:22is really to be commended.
47:25That's very kind of you.
47:27That was a really tough one
47:29because I've never, ever made cabbage rolls.
47:32That was clearly a really tough round for him.
47:35So let's just hope and pray that they've seen
47:37that actually I can cook and adapt.
47:39Joel, come.
47:41Thank you, chef.
47:45Today I have made a chocolate peanut butter and caramel tart,
47:49not a pie inside, with vanilla ice cream
47:52and a very small hummingbird nest of spun sugar.
47:56Hmm.
47:57Joel, has the tart been in a fight?
47:59Yeah, it got a bit crumbly towards the end.
48:02Sorry about that.
48:03You definitely had some issues with the crust.
48:05Yes.
48:05But I do really like how glossy the chocolate looks.
48:09It's not separated.
48:11Let's cut it.
48:12Oh, I'm not taking some of you to clean it.
48:14Go, go, go, go, go.
48:19I'm so proud of you for getting even this much spun sugar
48:23and the ice cream looks really delicious.
48:25So I'm ready to tuck in.
48:26Right, I'm going in, guys.
48:27Can't wait any longer.
48:34I think the chocolate on top is silky smooth.
48:36The spun sugar is perfectly crisp.
48:39And the ice cream is absolutely delicious.
48:42But the base is quite crumbly.
48:44You need more butter to bind it together.
48:47Right.
48:48And the caramel is slightly overcooked.
48:51When you bite into it, it's very, very chewy, the caramel.
48:53The tart looks as if it was decorated in the dark
48:57and then kicked here.
49:00However, it's rich and dark and naughty
49:05and I love that glossy top that you've got on there.
49:09This shows me that you can follow a recipe
49:12with a lot of little complicated bits and pieces.
49:17I think you know which points to work on
49:19and I think you've done a really good job.
49:21Thank you, Seema.
49:22Do you know what?
49:23That is my favourite thing I've done all week.
49:25Thank you, chef.
49:27He leaves backwards.
49:33I was getting very stressful, but I like the stress of it.
49:35I like it.
49:35Oh, yeah, come on.
49:36Pressure, pressure.
49:37Give it to me.
49:40Celebrities, that was an absolutely enormous round.
49:45Seema, how did that feel?
49:46Fantastic job.
49:47Those recipes weren't easy
49:49and you brought out something to the table
49:51that you should absolutely be proud of.
49:53It's time for you to have a break
49:54because we have quite a few things to discuss.
49:58So I remind you, at the end of this day,
50:01somebody's going on.
50:04Please, thank you.
50:06Thank you, chef.
50:12This is a massively tough round to judge.
50:15You can't fault that effort.
50:18Another crazy-ass round, isn't it?
50:20Oh, isn't it?
50:22I think the recipes were difficult enough as is,
50:25let alone with the time pressure
50:26and us watching them as well.
50:28I'm really pleasantly surprised
50:30for the performance of all four of them.
50:32They all give him 100%.
50:34Seema, you have set a task
50:36that's left us with an incredibly hard job here.
50:39It was a great set of recipes that you brought.
50:41Thank you very much for that.
50:43And we have a difficult decision to take now.
50:46I am not jealous of you guys having to make that decision.
50:48I will leave you guys to it and wish you good luck.
50:52Brilliant.
50:53Thank you for coming. Bye.
50:54Bye-bye.
50:54We appreciate you.
50:58Don't start.
51:00It is not a tragedy.
51:01It's just an elimination.
51:05The challenge today, like,
51:06it's something we've all never done before.
51:08It was hard.
51:08Like, I really struggled.
51:10We have to choose three semi-finalists.
51:14All of them have had ups and downs.
51:17I think that they all show growth.
51:20But now one has to go home.
51:23Shakira's butter chicken made me dance.
51:25Yeah, yeah, it was.
51:26Yours, I've never heard Giorgio sing higher praises.
51:29Can we talk about Emily?
51:31Because she's had a few rounds
51:32where nerves have got the better of her.
51:35But then she gets hold of Seema's recipe
51:37and she absolutely flies.
51:40She has the capacity to follow a recipe to the dots.
51:44This is what we are looking for.
51:46I'm going to make my own chilli oil.
51:48It was delicious. I tried your chilli oil.
51:49Well, I mean, there's a lot of oil in it.
51:51But what do you think chilli oil is?
51:54Shakira.
51:55Her understanding of flavours, consistency,
51:59presentation, always there.
52:00And we cannot forget
52:02that she carried the team challenge as a chef.
52:06Her time management can be very poor.
52:09Well, she has got a real tenacity
52:12that I feel that we can work with.
52:16Joe Pasquale, The Cookbook.
52:18Sheriff of Taste.
52:21Joe Pasquale.
52:22He makes his mark every time he comes in.
52:26I thought that peanut butter tart
52:28was really, really good.
52:31And then he styles the tart
52:33by simply throwing pretzels
52:35and pieces of chocolate at the top.
52:37It looked like a child had made it.
52:39Yeah, we need a little bit more.
52:42We need an understanding of how the presentation needs to be done.
52:46Jason, I'd say your dish was really, really difficult.
52:49That's why I served naked broccoli.
52:53Jason, I think that was a very difficult recipe.
52:57I like the filling in his dumplings.
53:00And there are definite moments of sparkle with Jason.
53:04Some days you have to cook with your heart,
53:06but some days you have to follow a recipe.
53:09Confidence and instinct.
53:11Are these enough to take him to the next step?
53:15This is between Jason and Joe,
53:19both with skills and both with confidence,
53:23but who has the potential?
53:25Who can really keep up?
53:28This is it, gang.
53:30The last time all four of us were together.
53:33Oh, my God.
53:35Have we done enough?
53:55Celebrities, we've been absolutely blown away
53:58by the passion and the creativity and the effort
54:01that you've brought to every single challenge so far.
54:08But there are only three places available in the semi-finals.
54:14There has been ups and downs,
54:17but two of you have really proved to us
54:20you deserve to carry on.
54:24Shakira,
54:26Emily,
54:28congratulations.
54:29You are the semi-finalist.
54:33Joe, you have brought
54:35so much joy,
54:38but simple mistakes
54:39are still being made.
54:42Jason,
54:43you've shown improvement along the way,
54:45but we have seen you struggle.
54:48But the person leaving us today is...
54:54Jason.
54:56I'm sorry,
54:57your time on MasterChef is going to an end.
54:59Thank you so much.
55:00It's been incredible.
55:01Thank you very much.
55:01Thank you so much, Jason.
55:03Well done, guys.
55:04Well done, Joe.
55:05Well done, my man.
55:05Well done.
55:07Well done.
55:07Well done, Shakira.
55:08Well deserved.
55:10Jason,
55:10you are a very instinctive cook.
55:13It won't be enough for this competition.
55:16I'm really sorry.
55:18We've loved every minute of having you here.
55:20It's been the best thing I've ever done.
55:22And I've learned so much as well.
55:24I invite you back to come to my kitchen if you want, one day.
55:27As long as you don't have a go at me, that'd be great.
55:29Thanks.
55:35Wow, the cabbages have killed me today.
55:39It was too hard for me, and it was just too fancy.
55:43But it's been an absolute privilege to have been in that same studio with Grace and Giorgio especially.
55:51He's invited me into his kitchen free.
55:54I'm there.
55:55If I've got to pay, you're okay.
55:57I'll keep watching you on the telly instead.
56:02Joe, that was a close call.
56:05I know it was, chef.
56:07I really want to see you sharpen up.
56:10And no more pies.
56:14So, a bit of studying, a bit of reading while you're awake.
56:17Yeah, because we're really going to be asking a lot from you.
56:22Congratulations.
56:23You are the semi-finalist.
56:28That's bonkers, isn't it?
56:30I love cooking, I love food, so obviously to get this far, I'm very happy.
56:35I'll have to bring what I channel into the old lifting, into the kitchen and see how far it gets
56:39me.
56:40Sheriff of the U2.
56:41Sheriff of the U2.
56:42I knew it would be the shootout between me and Jase.
56:44But you know what?
56:45The sheriff would taste into the semis.
56:50Poor Jase.
56:51I know.
56:51It was his time.
56:54I'll be honest, before coming into this competition, I didn't do much preparation.
56:58And now, I really want to go away and put the work in, because I want to win this thing.
57:05That's it now.
57:06And then the next time, we'll see other people.
57:08Yeah.
57:08Yeah.
57:09I'm really scared now.
57:13Next time...
57:14There's a lot of chillies.
57:15Five brand new famous faces...
57:18That's all right.
57:19...head into the kitchen...
57:21Oh, my God, bye.
57:22...to take their shot...
57:23Did you see that?
57:24...of becoming celebrity MasterChef champion.
57:27What is that?
57:30How come one of you exits outside?
57:32I eat it, too.
57:34Ah!
57:34Ah!
57:34Ah!
58:06I eat it, too.
58:08I eat it, too.
58:08I eat it, too.