C MC - Series 19 Episode 1
Category
🦄
CreativityTranscript
00:00It's the ultimate culinary showdown.
00:04Come on!
00:0520 up for it celebrities...
00:07Hello!
00:08..with their eye on one prize.
00:10This is what we call it, yeah!
00:13The Celebrity MasterChef title.
00:16Each week...
00:17HE LAUGHS
00:18..five new celebs face off against each other...
00:21You need to dance.
00:22HE GIGGLES
00:25Oh, God!
00:27..in a quest for culinary stardom.
00:30It's been emotional.
00:32Nobody won MasterChef by playing it safe.
00:35They have shone in their careers.
00:37Can they shine in the kitchen?
00:39One of them's going to take the title.
00:41Let the fireworks begin!
00:43EXPLOSION
00:56It's day one and the first of this year's celebrities
00:59arrive in East London.
01:02Taking on the challenge of the MasterChef kitchen...
01:06..are Irish TV and radio presenter Craig Doyle...
01:11I've watched this show forever, so it's a dream to be on it,
01:14but also a nightmare to be on it.
01:16Because I care about it, you know? I care!
01:20..reality star and influencer Charlotte Crosby...
01:25Oh, my God, who would have thought it?
01:27Charlotte Crosby, now a chef?
01:29I am ready to blow everyone's minds.
01:33..Scottish TV and radio legend Edith Bowman...
01:38I've got that kind of growling in my stomach.
01:40You know at the start of a race on Sports Day, it's a bit like that.
01:43But I'm hoping that they might like the taste of my food.
01:46Who knows?
01:48..pop star and singer from Steps, H...
01:52I'm nervous!
01:54Because all I've ever known, please don't judge me,
01:57is a microwave and an air fryer.
01:59That's what I live by.
02:02I'm sorry!
02:05..and Radio 1 Extra DJ and music presenter Snoochie Shy.
02:10Cooking for John and Greg, I'm not going to lie,
02:12I know that I'm already going to be shaking.
02:14Imagine if they taste my food and they're like,
02:16what the hell is this?
02:17Like, yeah, that would be my worst nightmare.
02:21I woke up this morning, I had a good feeling.
02:23I reckon we've got an exciting batch about to walk in here.
02:26If you've got a good feeling, I say hold on tight,
02:28it's going to be a rough ride.
02:30Oh!
02:32Hi!
02:34No, don't fancy it.
02:37Vehicle reverser, oh, my God!
02:39Hi! Hi.
02:41Hi.
02:49Welcome to Celebrity MasterChef.
02:51The whole nation is about to find out how much cooking you do.
02:55This, your first round, we call Under The Cloche.
02:59Underneath those five cloches are five completely different ingredients.
03:04And each of you is going to come up and select one of those cloches.
03:09With that ingredient, we'd like you to cook for us a dish,
03:12and you have to make sure that ingredient is the star of the show.
03:17Snoochie, would you come up and... OK. ..choose a cloche, please?
03:21Oh, God, OK.
03:23I think I'm all right at thinking on my feet, yeah,
03:25but I just don't know where my brain's going to be at.
03:27Which one are you going for, Snoochie?
03:29OK, I don't know, something's calling me over there.
03:31I mean, I like an egg and marmite sandwich,
03:33so hopefully there's an egg under there.
03:38OK, some little baby aubergines. OK.
03:41Have you cooked an aubergine before, Snoochie?
03:43Erm, kind of, yeah. It didn't go right, though.
03:47But, you know, I feel like you can't get food poisoning from an aubergine.
03:52Craig, would you like to come up and choose a cloche, sir?
03:55It's a long walk, isn't it, lads?
03:57I'm scared now. I'd probably struggle with any kind of organs.
04:02That kind of thing puts the fear of God in me.
04:07I don't actually even... Can I touch it?
04:11Do you know what they are, Craig? No.
04:13Are they... Are they sweetbreads?
04:16Yeah. Well done. Wow.
04:18Oh, OK.
04:20Have you... You've never cooked sweetbreads?
04:22I've never cooked sweetbreads. Have you eaten them?
04:24I have. OK, good.
04:25If you've eaten them, you know what they should taste like,
04:27know what they should look like, you'll be all right.
04:29Well done. Thanks so much.
04:31Really kind of you. Anyone?
04:33Anyone? Mmm, yeah.
04:35Oh, my word, eh? I've never seen them.
04:37What is it? Sweetbreads.
04:39It's got gastroesophageal reflux because of this situation.
04:42I haven't even eaten anything yet.
04:47Charlotte, it's your turn, please.
04:50Oh, I'm not looking forward to this, mind.
04:53This, to me, is a death trap.
04:57I don't like not knowing. I just feel like it'll stress us out.
05:01One, two, three.
05:05HE GASPS
05:08I just don't know.
05:10Tiny duck? Chicken? Baby chicken?
05:13Almost. Have you been to Trafalgar Square?
05:16Oh, it's not a pigeon.
05:18Right, well, pigeon, then.
05:21Easy. I've got this.
05:23So you so have.
05:25Can I go now? Yeah, please.
05:30I've never seen one before.
05:32Age, abdicum.
05:35I don't like a lucky dip.
05:38I'm scared. I'm not going to lie.
05:41Which way are you going? I'm going to go here.
05:43I like things that you don't have to cook.
05:48Oh!
05:52Lobsters?
05:53No, lobsters have bigger claws.
05:56Prawns? Yes, sir. Big prawns? Big prawns.
05:59You cooked a prawn before, age?
06:01No. I've eaten one. You've eaten a prawn?
06:03Yeah. Fabulous.
06:04But I don't want to kill you with food poisoning.
06:06You won't do it. You won't. It's fine. You won't.
06:09Age, all yours.
06:11Diolch yn fawr.
06:13You've got a good one there, mind you. Have I?
06:16I'm jealous. OK. I wish I'd got a prawn.
06:20Edith, come on.
06:23I think my food knowledge is OK.
06:25Yeah, I think I know what something is by looking at it.
06:28To an extent.
06:33Apples.
06:35You all right? You've had an apple before?
06:38I've had a few apples in my time.
06:40OK, we'll give it a go.
06:42I shall take my apples and leave you. Thanks.
06:45There you go.
06:50You'll have one hour, ladies and gentlemen.
06:54You can also use whatever you like from this larder behind us.
06:59Make it delicious. Let's cook.
07:02Good luck, everyone. Good luck, all.
07:05Come on, Charlotte. I don't think I have a plan.
07:08You're good. You'll figure it out.
07:11Today's ingredients, I think, are quite tricky.
07:15They've just got to hold their nerve and make a plan.
07:19The key here is to not panic.
07:22This is like going into an aisle of a supermarket and I have no idea.
07:26But I'm just going to keep the food very basic
07:30because I don't know anything else.
07:34I'm so proud!
07:40I don't know whether I actually know my plan.
07:43I've got one of two things I could cook,
07:45but I don't know which one to go for.
07:47So I'm just going to take everything for the two things.
07:49Do you think that's a good idea?
07:53I can't tell you what I'm making because I don't know.
07:57I think the aubergine's throwing me off a bit, but it should be OK.
08:04Reality star Charlotte Crosby...
08:06Oh, my God!
08:08..rose to fame on the hit TV show Geordie Shore.
08:13And is no stranger to the kitchen.
08:1716, first Saturday of job, washing the pots and pans in a kitchen
08:21and I even got promoted to flipping the burgers at one point.
08:25Watching me cook is like watching a magician cast a spell.
08:31Greg is not going to know what's hit him.
08:33If he had a hair on his head, I'd be blowing it off.
08:37That's how good I am.
08:39Ah, little sneaky devil.
08:41Charlotte, have you just prepped that pigeon?
08:43I certainly have. The pigeon has been prepped.
08:46Have you ever prepped a pigeon before? Never.
08:48I suppose it's just like a chicken, but a littler one.
08:51That is really well done. I know you as a reality star.
08:54Yes. And you've got millions of followers on social media.
08:57You do a bit of cooking on social media?
08:59A little bit here and there. Nothing, like, chef level.
09:02Yeah, but do you think your fans are going to expect you to do OK?
09:05Oh, no-one expects us to do everything, but I always blow them away.
09:08Are you competitive? Oh, so competitive, it hurts.
09:11When I used to play chess with my mum and dad on holiday,
09:14if I didn't win, over the balcony, everything.
09:17The chess board or your mum and dad? The board, the pieces.
09:19My mum and dad sometimes.
09:22What would you like from this, really?
09:24To win. Wow.
09:26Well, you've got to. You don't come in to lose, do you?
09:29I would like to win.
09:32Excuse me, Hitch, what's that laughing?
09:38Charlotte, she's going for it. Her attitude's absolutely great.
09:41Smile on her face and willing to give it a go.
09:43This is it, we've got it.
09:45She's going to pan-fry those pigeon breasts.
09:47She's never cooked a pigeon before,
09:49so I just hope it's going to be cooked all the way through.
09:52I'm very calm here, you know.
09:54She's going to do some mashed potato with that.
09:56I've got this all under control.
09:58She's going to attempt to make a red wine sauce.
10:00I've never made this before. I just guessed it.
10:03The red wine sauce right now I'm nervous about.
10:06I've got some red wine, brought it to the boil,
10:08and got some cornflour.
10:09That's not a red wine sauce, Charlotte.
10:11That's red wine and cornflour.
10:12Just tastes like red wine.
10:13I think I need to thicken that up a bit more, you know.
10:18Dublin-born presenter Craig Doyle...
10:20OK, think, think, think, think, think, think, think,
10:23think, think, think, think, think.
10:25..is best known for hosting the Premiership Rugby,
10:28Rugby World Cup...
10:30Just cook something.
10:31..and daytime chat show This Morning.
10:34I do a lot of live TV. Like, it's chaos.
10:36You don't know what's going to happen next,
10:38so you're having to react and stay calm.
10:40So I'm hoping that will help a little bit,
10:42but I'm terribly forgetful.
10:44I'm cooking and then there'll be a funny cat video
10:46and then I'm gone.
10:50You've got a good reputation as a TV presenter,
10:52but of course I know you for the sport, particularly for rugby.
10:55Yeah, your love of rugby, Greg.
10:56Do you have a reputation as a cook amongst the rugby boys?
10:59We're going to find out, aren't we?
11:00All the rugby boys think they're brilliant at everything,
11:02you know that, right?
11:03It's really competitive.
11:04If I don't do well here, I'll get a hard time for years.
11:06Pitch side, on air, they'll be talking about it.
11:09Also, you've stood beside John on telly while he cooks.
11:12I know, and asked him...
11:13We're turning the tables here, right?
11:15And I ask him really annoying questions
11:17and he's in the middle of doing something
11:18and I can see him going,
11:19I wish you'd just stop asking questions.
11:21So I'm now realising what it's like, you know?
11:24Do you cook?
11:25I do cook for the family, yeah.
11:26So I have four kids.
11:28Quinn's 21, Wern's 18, Milo's 16, Elsa's 13.
11:31I've got to name them all or I'll be in trouble.
11:32But, you know, that's family cooking,
11:34that's a bit different, isn't it?
11:35You've never cooked sweetbreads before?
11:36Never before.
11:37But you've eaten them before?
11:38I think I have, yeah.
11:39I think they're beautiful.
11:40It's one of my favourites.
11:41Really?
11:42Don't mess it up, Craig.
11:43That's pressure, Craig.
11:44Don't mess it up.
11:45That's pressure.
11:46Oh, my word.
11:50Craig, he's blanched his sweetbreads first,
11:52he's peeled them, got rid of the membrane,
11:54which is good because that can be tough.
11:57Then he's going to breadcrumb them.
11:58Panko saves everything.
12:00I'm going to fry them off in some oil.
12:02Those sweetbreads have to be cooked and be golden
12:04all the way around the outside and they can't be dry.
12:08These are a bit bigger, I'm hoping I cook them long enough.
12:11He's going to serve it with a slaw made of celeriac,
12:14fennel, carrot and lemon juice.
12:16Oh, man!
12:19Nice idea, but that means it's got to be really, really fine.
12:23Too big.
12:24And he's making a herb creme fraiche.
12:26I just hope that fatty creme fraiche with a deep-fried sweetbread,
12:30which is going to be a little bit oily, is not too rich.
12:36I'm finding it hard to peel the apples
12:38because my hands are shaking so much.
12:41Scottish broadcaster Edith Bowman...
12:45..grew up in a small fishing village in Fife
12:48and went on to become one of the nation's most prominent figures
12:52in British radio.
12:56I think, out of my professional life,
12:58the benefit I can use in the kitchen is talking my way out of something.
13:04So maybe I can disguise the lack of taste in my dishes
13:08by just chatting, but we'll see.
13:14Edith, you've spent a life in and around music.
13:16Is there any particular songs you like to play while cooking?
13:20Is there a vibe in the kitchen? Depends what you're cooking.
13:23I love having Joe Wiley on in the evening
13:25whilst I'm kind of getting tea ready.
13:27What was food like growing up?
13:28Well, I grew up in our little family-run hotel in Scotland,
13:31so I got fed by my mum and my five aunties,
13:33who cooked in the kitchen,
13:35and kind of got an introduction to food from them.
13:37You know what's happening now, don't you?
13:39Mine and John's expectations are going sky-high now.
13:41Please don't. You've set us down? Please don't, please don't.
13:43What are you going to do with the apple?
13:45A strudel, an apple strudel.
13:46Are we going to get the strudel kind of pastry?
13:49Yeah. We'll get a nice parcel.
13:53I'm not sure that's a strudel.
13:55It's my version of a strudel.
13:57I'm making it my own. It's a Scottish strudel.
13:59We'll go for the Scottish strudel, yeah?
14:04Edith got Granny Smith apples,
14:06and she's going to make what she calls a strudel.
14:09Just going to chuck some stuff in a bowl
14:11and wrap it up in a few little pastry and hope for the best.
14:16She's cooked her apples first in some brown sugar and some currants.
14:22That phyllo pastry needs to be nice and crisp,
14:24not too many layers and hopefully not greasy from too much butter.
14:28They're fine, but I just feel like I need to have something with it.
14:32She doesn't know what she's going to serve with it.
14:34There's vanilla beans out there, Edith.
14:36Some whipped cream and vanilla beans with some apple on that plate
14:39would be enough.
14:41You're halfway!
14:44I'm trying to keep it really simple. We'll see.
14:48Ian H Watkins began his career as a redcoat at Butlins,
14:53before launching to fame as a member of Britain's
14:5690s pop group sensation, Steps.
15:00I've done amazing things in my career.
15:03You know, we sell out the O2, and I don't get nervous.
15:06But this is a completely different ballgame.
15:10I'm hoping I can bribe the boys, maybe, with some Steps tickets.
15:17H, you've been in Steps and performing for how many years?
15:2025 years.
15:22Longer than me and John at MasterChef!
15:24How often are you on tour?
15:26We go on tour every three or four years now.
15:28Right. So you do have time at home that you could cook?
15:31I do, but my cooking is air fryer and microwave.
15:36You're a dad? Yeah, I've got twin boys.
15:38Do you cook for them?
15:40I buy chicken ready, sliced and cooked,
15:42and I'll put a microwave veg bag in.
15:45Don't judge me. I'm sorry, I'm sorry.
15:47Too late.
15:49What would you like from this experience?
15:51I would like my kids to be proud of me.
15:53There are things I can do that they're super proud of,
15:56but I want this next chapter in my family's life
16:00to be about family, about being together.
16:03Bring that singing and dancing talent into the kitchen.
16:06I will try. Watch this space.
16:09H has got beautiful, sweet red prawns.
16:13Oh, oh!
16:15My pepper's exploded.
16:17He's going to pan-fry those prawns but leave the shell on
16:21in butter, garlic and chilli.
16:27But he won't know if they're cooked all the way through
16:29unless he actually tests one.
16:31I don't know how that's going to work. We'll see.
16:33He's serving it on rice.
16:35He's making a dipping sauce from creme fraiche and some lime.
16:38If he can cook rice and he can make a dipping sauce
16:41out of these prawns really, really well,
16:43this could give him some confidence.
16:45Probably going to end up making a hell of a lot of mess.
16:48Southeast London-based DJ Snoochie Shy...
16:52Oh, that's it, one's on the floor, innit?
16:54..prides herself in cooking an English breakfast every morning...
16:58Oh, my God, there's a... That's it, another one bites the dust.
17:01..and is fast becoming one of Britain's leading
17:04music and entertainment broadcasters.
17:07What kind of cook am I? Organised chaos.
17:11One time I was making a roux and I actually ran out of flour,
17:14so I thought, do you know what, I've got breadsticks up there,
17:17so I actually crumbled the breadsticks, popped that in.
17:20It came out a little bit lumpy,
17:22but it doesn't matter because the roux was made.
17:28Snoochie, I know you as a DJ.
17:30Does that make you a party animal or is that work, work, work?
17:33Do you know what, I'm a night owl,
17:35so I can rave till about 11 o'clock in the morning.
17:37Does that leave any time for cooking at all?
17:39Yeah, I like to cook for a date night at home.
17:41Do you have someone in your life?
17:43Yes, I've been practising on him.
17:45So, yeah, he hasn't had food poisoning, so that's all right.
17:48He did have a situation, he was stuck in a toilet for a bit,
17:51but he wasn't vomiting, so that's OK.
17:54You've got the aubergines? Yes.
17:56I've had them once before when I was vegan for a bit,
17:59so I'm attempting to make an aubergine curry.
18:01As long as the flavours are right and you've used the aubergine,
18:04we're winning, right? Exactly, we're good to go, we're good to go.
18:09Snoochie got baby aubergines.
18:11She's pan-fried them first with lots and lots of garlic
18:14and a little bit of chilli,
18:16and she's making a sort of curry sauce affair.
18:18Chopped tomatoes and some coconut milk,
18:20and then she's going to put the aubergines in at the last minute.
18:23It's not as pink as it was.
18:25It's kind of going a little bit orangey now,
18:27so let's just hope it at least tastes a bit nice.
18:29The curry, to me, has spices.
18:31There's just a bit of chilli and garlic and onion in there.
18:34I hope that sauce has got some flavour.
18:36It's nice to me.
18:37She's got a little pot of rice on which she's boiling away.
18:39I hope we've got cooked rice.
18:40I don't actually know how long basmati rice takes.
18:42Normally, I'm a long grain girl. I've got no idea.
18:45It seems to me she's hoping for the best.
18:48You have ten minutes left, please.
18:50Ten minutes left.
18:54I can't get my way around this kitchen. It's weird.
18:57It's a little bit stressy.
19:00But we're OK, we're OK.
19:02You've got just three minutes, everybody.
19:04Finishing touches, please. Three minutes.
19:06Where the hell's my tongs?
19:08Oh, my God, I need a spoon. I don't have a spoon.
19:10I don't have a spoon.
19:12You've got 90 seconds.
19:14Good luck. Go for it, go for it. Go for it, go for it.
19:22Ooh. Better without the parchment paper.
19:27Couple of aubergines up in there like this.
19:29That's it. Your time is up.
19:34I don't think there's anything more I can do to this
19:37because it looks quite awful.
19:39You happy?
19:41I don't know.
19:43I've never cooked those before, so I don't know.
19:45I'm watching all these people.
19:48Charlotte, up you come, please.
19:50Whoa. Come on.
19:52I can't... God, I've got this, I've got this, everyone.
19:55First up is reality star Charlotte.
19:58Her main ingredient was pigeon.
20:01She's pan-fried the breast and served it with mash,
20:05asparagus and a red wine sauce.
20:17God, come on, yousies, they're really keeping us waiting here.
20:20We've got to eat things.
20:21I thought you'd just not show up.
20:23We've got to eat things.
20:24Well, I thought you'd just know straight away,
20:26as soon as it hits the taste buds.
20:27What you see on the telly ain't live, they edit it.
20:29Oh, right, OK, sorry.
20:31That pigeon breast is absolutely perfect.
20:33Woo!
20:37You've got colour on the outside, lots of seasoning,
20:40and it's still beautifully moist and pink in the middle.
20:43Your mashed potato has come with lumps.
20:46Texture.
20:47I knew you were going to say something like that.
20:49Texture, John.
20:50Today, I'll excuse you. Thank you.
20:52The red wine sauce, you put red wine in a pot,
20:54you boil it to the boil and you thicken it with cornflour.
20:56I thought that's what you did.
20:58It's a bit slimy, but the flavour's great.
21:00Huge amount of rosemary in the background of that lovely,
21:03herby-flavoured sauce.
21:05Charlotte, for somebody who looks like they're about to pass out
21:08when they've got a pigeon, you've done a pretty good job.
21:10I'm really impressed.
21:14My first time in MasterChef Kitchen was actually pretty good.
21:19I knew what I was doing when I was cooking the pigeon, right,
21:21but the red wine, why did I decide to do that?
21:24I didn't have a clue what I was doing.
21:26I was flinging things in like it was a cauldron.
21:31Hi.
21:33Popstar H's ingredient was prawns,
21:36that he's pan-fried in garlic and chilli
21:39and served with a coriander and lime rice
21:42and a lemon and lime creme fraiche.
21:44I think it's a good-looking plate.
21:46It's just going to be really difficult to eat.
21:48The problem with cooking it in the shell like that
21:51is it needs deveining.
21:59Your prawns are cooked really, really nicely.
22:01I like the lovely zing of the garlic and the chilli around the outside,
22:04making my lips tingle, which is nice.
22:06A little dip you made is great, a nice little bit of lemon with it.
22:09I can't taste the lime in the rice, but your rice is cooked perfectly.
22:13What you need here is a sauce.
22:15The sauce that those prawns can go with
22:17and the rice can take up as well.
22:19But the flavours are good.
22:21You never cook the prawn.
22:24You've cooked it perfectly.
22:27Love the amount of chilli you've put on there.
22:30That is an impressive job.
22:33The good thing for you, H, is that it was a success
22:36and it wasn't a tragedy.
22:39Bring it on!
22:41I cannot believe that.
22:44I'm a little bit speechless, which never happens.
22:49I feel really proud.
22:51I'm so, so chuffed.
22:53Flabbergasted.
22:56Radio DJ Snoochie's ingredient was aubergine,
23:00that she's made into a creamy tomato and coconut curry
23:03with red peppers and spinach, spiced with chilli.
23:07And served with rice.
23:09It just looks a bit messy.
23:11I think the choice of plate, it sort of looks like a dog bowl
23:13rather than actually looking like a plate.
23:15I think it's because I was thinking about my dog.
23:17He's in doggy daycare at the moment.
23:19It's the first time he's gone, so I had Mally in my mind.
23:21Try and think about us rather than the dog.
23:23Yeah, OK, that's true, yeah.
23:28Those aubergines are cooked.
23:30It's sweet and there's lots of chilli heat in there.
23:33Your rice is perfectly cooked. Thank you.
23:35Oh, really? I thought I'd burnt it. No.
23:37It's not clagging together, it's got no water in it, it's perfect.
23:40You've got no eye for presentation, but the flavours are lovely.
23:44Sweet peppers, lovely, rich spinach in there.
23:47The creaminess coming from the coconut.
23:49Real lovely heat coming from the chilli.
23:51So much chilli heat, it's almost nuclear.
23:54Snoochie, believe in yourself.
23:56OK. Your palate's good. Yay.
23:58OK, thank you.
24:00I've never really had the creative, artistic flair,
24:03so they are right, it did look like something out of a dog bowl.
24:06But I got my flavours right, so I'm actually feeling really good.
24:12TV presenter Craig has deep-fried his ingredients,
24:15sweetbreads, in breadcrumbs
24:18and served them with an apple and fennel slaw
24:21and a garlic and herb creme fraiche.
24:24Those sweetbreads are perfect.
24:26You've got a crunchy outside that's not greasy.
24:29Inside there, you've got lovely, soft, perfectly cooked sweetbreads.
24:32There's a little bit of citrus across the top,
24:35which is just giving it a little zing.
24:37I think that's good cookery, Craig. Oh, thank you.
24:40Honestly, sweetbreads has got to be one of the scariest things
24:43I've ever made.
24:45I've never cooked a dessert before.
24:47I can't believe it.
24:49I don't know, I've never cooked anything before.
24:52one of the scariest things to find under a cloche.
24:54Really well done. Thank you.
24:56I love your slaw with fennel and apple in there.
24:59Great. Your sauce is herby.
25:01Good amount of garlic in there, sharp with lime.
25:04Really, really good job.
25:05Oh, thanks so much. I've got no criticism at all.
25:13I did not expect that.
25:16I loved what they said and I'm really buzzed about it.
25:20I'm just going to roll with it now and let's see what happens.
25:22Yeah.
25:24And win!
25:27Finally, it's broadcaster Edith.
25:30She was given apples and has made an apple strudel
25:33with currants soaked in port spiced with cinnamon,
25:37served with a creamy apple and vanilla sauce.
25:41That looks great.
25:42I love the lattice work that you've got across the top of that.
25:45Well done.
25:51It's not really a strudel.
25:52A strudel's got lots of different layers.
25:53This is sort of more like a filo parcel.
25:55But inside there are the sharp apples and little bits of currant
25:58and a good amount of cinnamon and nutmeg.
26:01It's this lovely flavour of Christmas spice and Christmas pudding.
26:06Your sauce is really sweet, which for me balances out
26:10the sharpness of the apple with the sweetness.
26:12It's really tasty. I like it a lot.
26:15Your pastry is lovely and crispy.
26:17It's not at all greasy.
26:18That is fabulous. Fabulous.
26:21I'm only supposed to be tasting it. I've eaten half of it.
26:23I think I'll probably take the rest up to my room
26:26and finish it with a cup of tea.
26:28That is really quite delicious.
26:33Standing in front of those two is the most terrifying thing ever.
26:36It's worse than being pulled up in front of the headmaster.
26:40But I'm really chuffed. Really chuffed.
26:44What you guys did today, I thought, was really, really impressive.
26:47Thank you very much for all your hard work.
26:49It was a fabulous start.
26:52This is incredibly encouraging.
26:54And right now we're excited. Off you go.
26:57Thank you very much for all your hard work.
26:58Go on. Thank you. Thanks, lads. Thank you.
27:12Oh!
27:13Well done, everyone!
27:14Whoa!
27:16Smashed it!
27:17Well done, everybody.
27:19What an absolutely fantastic start to the heat.
27:22We have got ourselves some really good cooks.
27:24I thought it was amazing to see so many plates without chips in them.
27:29Craig, with those sweetbreads, I'm amazed.
27:31They were like fried chicken.
27:33That slaw underneath with a good amount of citrus running through it
27:35and a little cream sauce on the side.
27:36I've got to say, I'm really, really impressed.
27:39Charlotte, with the pigeon, was just extraordinary
27:43in her preparation of that bird and the cookery of the breast.
27:46Mashed potato had a few lumps in it.
27:47Hopefully, from this, she'll learn how to make a sauce
27:50that'll hold her in great stead.
27:51Do you know, it feels like such validation
27:53when their smile breaks and their eyes light up
27:57and you're like, yes!
27:59It just feels good.
28:00H, I would have liked those prawns to be peeled.
28:02I would have liked the sauce,
28:04but it was actually a really tasty dish.
28:05It was like three minutes and then all of a sudden it was 60 seconds.
28:07I was like, what? How's it been that quick?
28:10Yeah, no, it was mad.
28:11Snoochy's got a great palate.
28:12She's just got to sort out the presentation.
28:14But there was nothing wrong with her cookery.
28:15Rice was perfect, curry tasted great.
28:18They're good.
28:19I feel like I've learned loads today already.
28:21Edith, a really well-made strudel, beautifully flavoured.
28:24There's proper cooks out there, mate.
28:26Well, I've got to say, my expectations are sky high.
28:29I'm very excited about the next round.
28:31I'm just concerned that for the next challenge...
28:33We've peaked.
28:34Yeah.
28:43Sorry.
28:44Mark!
28:45Hi.
28:46HE LAUGHS
28:47Did you...?
28:48Hi.
28:55It's your time now to shine,
28:57because you are going to present us with dishes
28:59that you've had a chance to practise.
29:01We want from you your finest dinner party dishes.
29:05A main course and a dessert, one hour and 15 minutes.
29:08We are expecting absolute greatness.
29:13Wow!
29:15But at the end of this, one of you is going home.
29:20Let's cook.
29:24For me, a dinner party is a time to impress.
29:28You light the candles, you put out the best crockery and cutlery.
29:31It should have a bit of sparkle, it should have a bit of class.
29:34John, there is no reason why this shouldn't be fantastic.
29:38Now we're meant to know what we're doing
29:40and I've never felt less like I know what I'm doing.
29:45I can do it, I can do it. I've got this.
29:48How often do you have dinner parties, Charlotte?
29:50Because you seem to me like someone to be a really good entertainer.
29:53I'm a good entertainer, but I don't have dinner parties.
29:56I can't be bothered with a mess.
29:57What are you making? Paella!
29:59Paella?
30:00Paella!
30:01Why have you chosen to do a paella?
30:04I don't know, really.
30:05There's only a certain amount of things that I can make
30:07and this is one of them.
30:11A paella is a brave thing to do, but it's a good thing to do
30:14because they are universally loved.
30:16She's got chicken and chorizo and prawns.
30:19She's put them together with some spices.
30:21Let's hope for the best.
30:23She's put the rice in and then covered the whole lot with stock,
30:26which has been flavoured with saffron.
30:28Paellas are for families that share, you make them with love.
30:33I am so good at a paella, you would think I was Spanish.
30:39It's going to take a good 40 minutes.
30:41That rice needs to be slightly sticky, but can't have a bite to it.
30:44It can't be tough and hard.
30:46I'm going to really impress him this time.
30:48I think this is my moment.
30:50Honestly, I really do.
30:52What's your dessert?
30:53Melting chocolate lava cake.
30:55I'm no good at baking. I've had to practise this.
30:58I don't like dessert either, so I'm going to get this wrong
31:00and if you don't, go and speak to someone else.
31:02Right in the middle of it.
31:05She's got what she calls a lava cake.
31:07That is a fondant.
31:09She's got to make sure the sponge around the outside is firm
31:12and the inside has an oozy middle.
31:15The lava cake is going to be so lavery,
31:18you would think we're in a natural disaster.
31:20It's a really risky thing to do and I do applaud her courage.
31:26I'm kind of nervous that I've bigged myself up so much.
31:29I kind of have embarrassed myself.
31:32Yeah, it'll be all right, I think.
31:38I am feeling a bit more confident, but I don't know.
31:42We'll see where it goes, shall we?
31:46H, really good first round. Does that make you feel better?
31:49Yeah, I came out of here buzzing. Good. It felt really good.
31:52You've admitted that you're an air fryer, microwave-type person,
31:55but do you have dinner parties?
31:57I have gatherings where everybody brings a plate
32:00and we call it picky bits, so olives, cheese, fondue.
32:04So the answer is no, you don't do dinner parties.
32:07The answer is no. But we do love to eat.
32:12H is going all out and he's got himself a poussin, a small chicken.
32:16He's spatchcocked it, marinated with lots and lots of chilli and paprika.
32:21I learnt how to do that last week.
32:25Poussin, it's going to be cooked all the way through, simple as that.
32:29I can't get used to these hobs, they're burning things.
32:33Crushed potatoes from H, that's fine as long as they're really crispy.
32:38He's got asparagus wrapped in bacon.
32:41Then he's going to attempt to make a poussin sauce.
32:44I'm going to try and use all the juices and some herbs and some cream
32:50and then strain it.
32:52For dessert, you've got a margarita cheesecake.
32:57What's inspired the margarita cheesecake, or shouldn't I ask?
33:00Tequila's my tipple, it's my go-to.
33:02So what better than combining sweet things and booze?
33:08He's got a biscuit base, hopefully he's put a load of butter through that
33:11and it goes firm.
33:13He's mixing the tequila, the orange liqueur and the lime.
33:16I don't like these things because they're going to slice your fingers.
33:19With cream cheese and cream to make his mixture.
33:22Oh, that's good!
33:24Across the top of that cheesecake we've got a tequila and lime drizzle.
33:29I love tequila, but putting it with cream cheese,
33:32oh, I don't know about that.
33:34I've made the cheesecake without the booze for my kids.
33:39And one of my little boys said,
33:41Daddy, you're going to have to up your game if you want to win this thing.
33:4815 minutes gone!
33:51I'm even more petrified now, but I'm just trying to go with it.
33:57Snoochie, do you do dinner parties?
33:59I do snack parties.
34:01What's a snack party?
34:03You know, I've got a couple of oven food bits,
34:05got some potato smiley faces,
34:07and then there's a bar full of different types of alcohol.
34:10I do have disco lights, so it lights up the place, it's great.
34:13What are you going to make for us?
34:15I am making a red Thai prawn curry with jasmine rice.
34:18I just love red Thai curry and I feel like it's one of the first things
34:21that I, I'd say, learnt to cook, so hopefully it's all right
34:24and a lot of people like it when I make it.
34:28Snoochie concerns me a bit because in the first round
34:30we got an aubergine curry and in this round we're getting a prawn curry.
34:35So I just hope that Snoochie knows a little bit more
34:38than just making a curry.
34:40Oh, my God, I knew it, burnt.
34:43I burnt the actual curry paste.
34:46I'm going to try and make another one really quickly.
34:48However, a Thai red curry should be a rich red in colour,
34:52not too spicy, slightly sweet,
34:55but it needs to be slightly creamy as well, a good amount of sauce.
34:58I like a bit of flavour and I like a bit of spice,
35:01so I'm going to make it spicy.
35:03She's doing it with prawns.
35:05We want those prawns not to be chalky and overcooked.
35:08She's going to serve it with some rice, but how's she going to present it?
35:12This is the question.
35:13That last round presentation was a little bit off.
35:16We need something which looks really smart.
35:20For dessert, we've got a peach crumble. Fantastic.
35:24Why a crumble? What's the inspiration for a crumble?
35:26Crumble, just because I used to make crumbles with my nan,
35:28so I feel like I'm going to try and hopefully do it proud.
35:31Although the last time I made a peach crumble,
35:33I've tried it about five times,
35:34the last time the peach is actually disintegrated, so...
35:38A peach is a nice blend of sweet and sour.
35:40It's the ratio of how much fruit to how much of the crumble top.
35:46What you don't want is to make a hole in that crumble
35:48and find it's dry inside.
35:50If there's no peaches in that crumble, I'm gone.
35:54Serve with custard.
35:55As long as it's rich with vanilla and it tastes like good custard,
35:58I don't mind.
35:59Everything's burning.
36:00The creme anglaise is burnt, it's burnt.
36:02What the hell is actually going on here?
36:04I've just had to start again. I've just burnt two...
36:07No, you're lying. No, I've had to start again.
36:11This is so scary.
36:12I just don't know why did I do this?
36:14You're halfway.
36:19Weirdly, it feels more stressful this time round
36:22than it did the first time.
36:24This one is our dish, so we should be better at it,
36:27so it's kind of almost like more pressure.
36:31Edith, she's taken a headache.
36:33She's going to roll the whole thing up and poach it
36:35with some vegetables and bay leaves in it.
36:37Poached haddock, which is my favourite fish,
36:39because I grew up in a little fishing village
36:41and we have the best fish and chips in the world.
36:43It's got to be cooked all the way through
36:45without it going dry on the outside.
36:49Haddock, you don't want to over-poach so that it's still flaky,
36:52so it's quite about timings, really.
36:56Mornay sauce, like a cheesy sauce you get over a lobster.
36:59That is classic cookery.
37:01This was the first thing that I was taught to cook
37:04in my family hotel when I was little.
37:07She's serving it all with some spinach.
37:10Then a fondant potato.
37:12You want them to be crispy on the outside,
37:15fluffy on the inside.
37:17And then carrots, which she's doused in honey and vinegar.
37:22Cream cheese sauce with carrots and honey?
37:26That's a really odd one.
37:27But it'll be interesting to see what that adds to it.
37:29It could be really, really tasty.
37:32My dessert is the tiramisu.
37:34I spent quite a bit of time in Italy visiting friends out there
37:37in a place called Modena,
37:38and so that was one of the recipes that I came back with,
37:41and it tastes delicious.
37:43Tiramisu, layers of mascarpone,
37:46sponge fingers, coffee, coffee liqueur.
37:50It's got to be wet enough so it's soft,
37:52it'll come out with a spoon, but not too wet so it's sloppy.
37:57How boozy is this tiramisu?
37:59I think there's only about half of that kalua left,
38:01so every little helps, doesn't it?
38:07I'm starting to relax a bit,
38:08and that's when things go really badly wrong.
38:15Are you a dinner party person?
38:16Do you have people over for dinner parties, Frank?
38:18Yeah, I like dinner parties.
38:19I tend to like sharing stuff, and I like people tearing at stuff,
38:22and it's a bit of crack, isn't it?
38:23It's so delicate plating up, isn't it?
38:25Delicate plating up is not my thing.
38:26What are you going to cook for us?
38:27Some pan-fried hake on a prawn and samphire risotto
38:31with some crispy chilli kale, maybe.
38:33I'll see how that works out.
38:34And some dill oil.
38:36Why hake?
38:37I'm cooking what I cook at home for the kids.
38:39I've always done hake with them, you know.
38:41I like it. I like meaty fish.
38:45I think Craig wants to show off some skills.
38:47He wants to show he can cook a piece of fish and make a great risotto.
38:50Let's go.
38:52Hake, you've got to know how to cook that.
38:54If the skin's not crispy, the skin's got to come off.
38:57And then a risotto of samphire and prawn.
39:00As long as that rice is nicely cooked, not too much of a bite.
39:04And if he's relying upon that risotto to be the sauce for the fish,
39:07it needs to be quite wet.
39:09Come on, get creamy, man, get creamy, get creamy.
39:11Let's go, let's go.
39:12He's also doing crispy chilli kale.
39:14It's quite rubbery, takes quite a bit of cooking.
39:17Oh, I knew I'd forget about it.
39:21That is close.
39:25Dessert I'm going to attempt,
39:27and I don't know why I've done this to myself, a chocolate fondant.
39:30Are you aware of how many failed fondants we've had in this competition?
39:34Many, many.
39:35So why would you do that to yourself?
39:37Because somebody has to do one someday, right?
39:39Someone has to do it.
39:42Chocolate fondant, well, you know what we want,
39:44crispy, crunchy on the outside,
39:46oozy, gooey chocolate centre coming out of it.
39:49I've yet to make a successful chocolate fondant in my entire life.
39:53Is the whisky, in case it doesn't work out,
39:55you drink the whole lot really fast and you don't remember anything?
39:57That's just to make my life better.
39:59What's that for?
40:00To make the Irish whisky cream.
40:01It's one of the greatest things we have,
40:03and it works with everything.
40:06I do like Craig's idea of Irish-flavoured whisky cream.
40:10It's got to be you sparing me, otherwise that will split the cream.
40:16Suddenly I feel like the world's closing in on me.
40:18And, like, where's the time going? Where are we at?
40:21You've got just eight minutes left, everybody, eight minutes left.
40:25That should have went down more, that water.
40:28I am panicking a bit now.
40:31Oh, what did you do?
40:32Oh, Edith!
40:34I tried to get some of the extra...
40:36Cocoa off it?
40:37..cocoa off it and it just flipped out.
40:39Quick, quick, quick, quick, you've got five minutes.
40:41What are you going to do?
40:42Tom, you can rescue this.
40:49I don't think they're ready.
40:51I think they need another 30 seconds.
40:53It's all a bit stressful because it's, like,
40:56you need to be an octopus.
41:00Oh, my God, yes, John!
41:02This is what we call it, yeah!
41:05Get the other one up.
41:07And then you've got pie au lait to serve, yeah? Now hurry up.
41:09God, it's going too well for us.
41:11Just don't celebrate yet, mate, don't celebrate till it's over.
41:14I'm just dropping stuff constantly.
41:17I'm cooking like a child.
41:20How many minutes?
41:21Three minutes.
41:22No, you're lying.
41:26Please be good, please be good.
41:36That's it.
41:37Time is up.
41:40I'm done.
41:41I can't believe it.
41:42I can't believe it.
41:45That was a race against time.
41:47I think it went OK.
41:49I can't believe I burnt custard and curry paste.
41:53And I still managed to have something on the plate.
41:55That's crazy.
41:57It was going great until about two minutes before the end,
42:00when this happened.
42:06Charlotte, come on, please.
42:08Let's have a look.
42:12First up is reality star Charlotte.
42:15Her dinner party main is a chicken, prawn and chorizo paella
42:20served with peas and peppers and spiced with saffron.
42:24Because you have to boil it ferociously right at the last minute,
42:27it's just starting to stick to the bottom.
42:29Yeah. It's just a little bit charred.
42:32I'm enjoying this.
42:34Sweet pea in there, a little bit of smokiness from the pepper as well.
42:38All I would say is your pieces of chorizo are too big,
42:43but I'm happy with that.
42:46The rice is cooked really nicely.
42:48It's still free-flowing.
42:49Bits of chicken are lovely and moist.
42:51Prawns are great, cooked really, really well.
42:53It's a good dish.
42:56For dessert, Charlotte has made a choice.
42:59For dessert, Charlotte has made a chocolate lava cake
43:02topped with raspberries with a vanilla cream.
43:06I love the presentation of this.
43:08You've got a really nice eye here.
43:17Your lava cake, the inside is all gooey as it should be,
43:20like a lava cake.
43:21I really like those raspberries with that chocolate,
43:23because the chocolate is really rich and dark and slightly bitter.
43:27It needs the cream to give you a bit of relief, so that's good.
43:30And it even needs the icing sugar on the plate
43:32to give it a bit of sweetness.
43:33Now, for somebody who doesn't cook puddings
43:35and somebody who doesn't like desserts, you've done a pretty good job.
43:39You'd probably want the centre to be a little bit runnier.
43:42You'd probably want the mix to be a little bit firmer.
43:45You've got some of the mix running into the liquid.
43:47You are not far off.
43:49I would eat all that and would not send it back.
43:52Thank God.
43:57That was hard.
44:01I don't think I realised how much that one meant to us.
44:06Ah, this has been a really long day.
44:10H, would you please?
44:12Pop star H has cooked a spatchcocked poussin,
44:16spiced with chilli, with crushed new potatoes,
44:19asparagus wrapped in smoky bacon,
44:22mint and cucumber yoghurt
44:24and a chicken and creme fraiche sauce.
44:28That is a really well-cooked poussin.
44:32It's really juicy. You've crisped up the skin.
44:35There is no doubting that potato is cooked and buttery.
44:38Really, really nicely done.
44:41Asparagus has gone really stewed.
44:43They've just been cooked so long.
44:45Besides that, I've got nothing else that's wrong with the dish.
44:48You've taken a poussin, really good amount of spice on the outside.
44:51The yoghurt I really like with the chicken
44:53because that does cool down a little bit.
44:55And actually, I even like your sauce,
44:57because you've got the flavour of the chicken
44:59with a little bit of creme fraiche.
45:01I'd be very happy if I came to your place and got that from a dinner party.
45:04I can't even believe that I've done that.
45:07H's dessert is a margarita cheesecake,
45:10topped with a tequila, lime and orange drizzle.
45:14Is a margarita green?
45:16Well, I went for a tequila drizzle,
45:18but it does look a little psychedelic, I know,
45:20but it tastes really good.
45:26We do have famously a buttery biscuit base.
45:29We do have a nice texture of creme, not too firm, not too wet.
45:33And we've got a smack of tequila.
45:36It could come with a poncho.
45:38It really could. That is so strong.
45:41But it's fun, it tastes good, not a bad start.
45:46I'll take that.
45:48Whoa! H, you love your tequila, don't you?
45:51I do.
45:52The flavour of tequila is really lovely, though.
45:54I like the lime in there,
45:55the little bit of orange liqueur running through the back,
45:58and it actually does taste like a margarita in dessert form.
46:02Fantastic. Good on you. Thank you.
46:05Keep that sense of humour, keep that sense of fun.
46:08Thank you very much indeed. Thank you, boys.
46:13I'm really chuffed, proud of myself.
46:16I feel like I have a fire in my belly.
46:19I want to do more, I want to go further.
46:24Broadcasting legend Edith... Hi.
46:27..has cooked haddock in a Mornay sauce,
46:30a creamy cheese sauce spiced with nutmeg and mustard,
46:34served with fondant potatoes,
46:36honey-roasted carrots in red wine vinegar
46:39and wilted spinach.
46:46That fish is slightly over. OK.
46:48It's a little bit too firm, due to being a bit softer. OK.
46:51But love your Mornay sauce.
46:53You can get the salty richness,
46:55mostly of cheddar with a hint of parmesan in there.
46:57I really, really like that.
46:59Your potatoes are ace. They're like brilliant chips.
47:02They're nice and crispy on the outside
47:04and buttery, flavour of rosemary through it.
47:07I was concerned those carrots with honey
47:09were going to be odd with the cheese sauce,
47:11but actually, because you've added the vinegar to it,
47:13you do get a sort of sweet and sourness.
47:15I quite like those carrots.
47:16Fish is going slightly over, but it's a good, tasty dish.
47:22For dessert, Edith has served a tiramisu,
47:25layers of vanilla and mascarpone cream
47:28with sponge cake soaked in a coffee liqueur,
47:31coated in cocoa powder.
47:35Now, on MasterChef, I've never had sink-rescued tiramisu.
47:40It's a shame you dropped it,
47:42but full points for you for giving the bad one to John.
47:46It's such a lovely flavour of that rich, dark cocoa across the top,
47:50that little sweetness coming from the mascarpone,
47:52which you've flavoured really, really well,
47:54and then a little bit of coffee giving a bitterness.
47:56How much booze do you put in there for your kids?
47:59I just put extra special in for you two.
48:01I think it tastes really good. My sink version is great.
48:06Your flavours are fantastic, but it could be wetter.
48:10It kind of wants to slide off your spoon.
48:12I reckon right now it would stick to it.
48:14But the flavours are very good.
48:20I'm feeling absolutely exhausted.
48:22For an hour and 15 minutes, you're just kind of like, aah!
48:26It's not a lot of time to do that, and to that level that they expect.
48:31So, yeah, really proud.
48:35Radio DJ Snoochie has made a red Thai prawn curry,
48:40flavoured with red and yellow peppers, green beans, garlic, chilli,
48:45ginger and bamboo shoots, served with rice.
48:49The second time for me we've had a curry.
48:51This one, to me, smells great.
48:57I am really enjoying the flavours here.
48:59It's coconut milk, creamy, there's lots of ginger in there,
49:03there's lots of chilli, there's lots of heat in there.
49:05I really, really like it.
49:06And I like the natural sweetness of the prawns.
49:08The peppers, I think, are a kind of European sweetness
49:10that maybe doesn't belong in there,
49:12but I really do like your curry sauce flavours.
49:16The bamboo shoots are great.
49:17They're almost nutty with the sweet prawns.
49:19That's really, really good.
49:20I don't mind the sweet peppers in there
49:22because there's so much chilli in there,
49:24it needs relief from all that chilli.
49:26Your food tastes good. OK, thank you.
49:30Snoochie's dessert is a peach crumble spiced with cinnamon,
49:34served with creme anglaise.
49:39Your crumble isn't wet enough under the crumble top.
49:43You need to pack it with more fruit because it's too dry in there.
49:47It's also very, very sweet, even too sweet for me.
49:51There's a lot of sugar in the top.
49:53There's even a lot of sugar in your custard.
49:56It is sweet. There's no two ways about it, Snoochie.
49:58That is really, really sweet.
50:00I love the flavour of the cinnamon going through the whole thing.
50:02I like the flavour of the peaches, but it definitely needs more fruit.
50:08I don't know how I'm feeling, actually.
50:10I think I was just so scared in there that the pressure just got to me.
50:13Petrifying.
50:15But I managed to plate some stuff up, so I'm happy, so, yeah.
50:20Last up is TV presenter Craig.
50:23He's served pan-fried hake on a prawn and samphire risotto
50:28with crispy chilli kale and a chive and dill oil.
50:38Your fish is really nicely cooked.
50:40Your skin is slightly crispy on top.
50:42Your rice is cooked very well underneath.
50:44The samphire running through it adds saltiness to it, which is great.
50:47The dill oil actually adds great flavour.
50:50I think it's a good dish.
50:52Really like your kale, because kale can be rubbery.
50:55You've cooked that nicely. Like the hint of chilli.
50:57Love the texture of the risotto. Really, really good.
51:00And you've got sweet, crunchy prawns.
51:02A good touch throughout, my friend.
51:04Good touch. Thank you.
51:06Craig's dessert is a chocolate orange fondant
51:10served with an Irish whisky cream and crushed pecans.
51:17Be gooey. Oh!
51:19Oh! There we are.
51:22There we are.
51:28That's a triumph.
51:30An absolute triumph of a pudding.
51:32It's lovely chocolatey cocoa,
51:34but there's a real hint of orange in there as well.
51:37Very, very nice.
51:38There is a clear definition between where the sponge finishes
51:41and where the uzi scent begins.
51:43Love the cream with the whisky.
51:45I think that's really, really good cooking.
51:48Thank you. Thanks so much.
51:50It's a great dessert, Craig, and I've got to say,
51:52for a dinner party, a piece of hake and a risotto
51:55and a chocolate fondant and a whisky cream,
51:57you're going to get people wanting to come back.
52:03I feel really proud, actually.
52:07Craig said, a triumph.
52:09Could I have done any more?
52:11I don't think so.
52:16What a brilliant round.
52:18We've got a few novices who are absolutely going for it,
52:21and there's a couple with a few things that haven't quite worked out.
52:26The person who's impressed me the most
52:28is the person who says they put everything in a microwave in bags,
52:31and that's H.
52:33Perfectly cooked spatchcock, nice chilly heat around the outside of it.
52:36And his dessert, it was fun, exciting.
52:39I think that H might have a little bit of natural talent.
52:42I'm more than happy to put him through to the next round, more than happy.
52:45Best cook in the room, come on. Craig.
52:47He took a piece of hake, it was well done.
52:49He made a risotto, it was well done.
52:52He made a chocolate fondant, it was perfect.
52:54That guy is solid.
52:56H is through, Craig is through.
52:58We now have got two more places, and one person's going home.
53:03Edith.
53:04I was really impressed that she knew the techniques
53:07of rolling and poaching the fish.
53:10Really impressed that she knew how to make a classic Mornay sauce.
53:13However, the fish was slightly overcooked.
53:16Dessert, both of us agreed it could have been a little bit wetter,
53:19but it was a good tiramisu, a tasty tiramisu.
53:23Snoochy.
53:24She made a curry again.
53:25This time the curry was much better,
53:27but it was the second curry in two rounds,
53:30and they were very, very similar.
53:32Dessert, that crumble didn't quite work.
53:34The crumble was too dry, it needed more fruit.
53:36If there had been more fruit, it wouldn't have been as sweet.
53:40Charlotte, paella, she panicked right towards the end.
53:43It started to stick to the bottom of the pan
53:45and it got a little skin across the top.
53:47But that rice was cooked very, very well,
53:49chicken was still lovely and moist, and prawns across the top.
53:52It was cooked absolutely beautifully.
53:54The chocolate dessert, the presentation was beautiful.
53:57However, I felt like the sponge mix hadn't quite firmed up,
54:01and that's why we didn't get the contrast and a more liquidy centre.
54:05But she's definitely got talent.
54:10If I'm in this competition tomorrow, I will eat this apron.
54:15Just see how it goes, won't we?
54:19To be able to stay would just be great.
54:22Who knows? Who knows? I'm trying not to think about it.
54:26If I was to go home, I'd be gutted,
54:28but I think it's a really tough call, to be honest.
54:31So, yeah, who knows?
54:42Absolutely fabulous start to this competition.
54:45We want to tell all five of you that was quality.
54:49There was one person today who has admitted
54:53they are almost a complete novice,
54:56but actually produced fantastic food.
54:59H, congratulations, you're going straight through to the next round.
55:03Wow! Well done. Oh, my God.
55:06Honestly, well done. You've done amazing.
55:10There was somebody else today who really showed their skill
55:14and their worth in the kitchen.
55:16Craig, congratulations, you're through to the next round.
55:21Charlotte, Snoochie, Edith, one of you is leaving us.
55:26The celebrity leaving us...
55:37..is Snoochie.
55:40Thanks, guys. Thank you.
55:42Thank you so much. Snoochie, thanks for everything.
55:45We hope you've enjoyed it. It's been really fun.
55:47Thank you. Thanks, everyone.
55:49Take care, Snoochie. Well done, Snoochie.
55:58Obviously, it's a little bit sad to be going home,
56:00but, you know, a lot of disasters happened in that kitchen,
56:03so, to be fair, I was actually expecting it.
56:05I feel like I knew.
56:07I'm going to go home, put my feet up, have a glass of wine
56:10and go and pick up my dog from doggy daycare.
56:15Congratulations, you're through to the next round.
56:17Yay!
56:21I cannot believe I am through.
56:24It's lit a fire inside of us.
56:26I'm ready to go now.
56:28I'm ready to maybe even win.
56:31I'm going to throw it out there.
56:34This is not easy. I'm exhausted.
56:36I'm an emotional wreck and I smell of everything I've cooked.
56:40But I just want to keep going with it and destroy everyone in my path.
56:44Yeah.
56:46Flabbergasted, to be honest.
56:48I really thought my sink to the masseau had thrown it for me.
56:53But, yeah, over the moon. Really, really, really chuffed, yeah.
56:57I cooked with the microwave a week ago.
57:00I'm now making sauces. I know what a poussin is.
57:03I'm really chuffed. Proper feeling mosh.
57:06I'm really proud.
57:08Next time, the remaining four celebrities are back and the heat is on.
57:16Hans, Hans, Hans. Oh, my God.
57:18Whoa!
57:21Two Acara. Yeah, yeah, I'm doing it.
57:23Yes, Chef.
57:24As they cook for a place in the quarter-final.
57:28Ha-ha-ha!
57:29They're moreish, they're delicious.
57:31I'd eat every mouthful.
57:32They're moreish, they're delicious.
57:34I'd eat every mouthful.
58:02I'd eat every mouthful.