C MC UK 2024 Episode 7
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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, my 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!
00:57It's heat three and a new batch of celebrities arrive
01:01to take on the MasterChef kitchen.
01:04Hoping for a shot at the title are...
01:12I get nervous about cooking for me wife and kids,
01:15so the fact that I've got to cook for John and Greg
01:18is pretty nerve-wracking.
01:19Squeaky bum time.
01:21Model and TV personality Christine McGuinness...
01:25I don't know where half of the stuff is in my own kitchen,
01:28so I don't know how I'm going to get on in the MasterChef kitchen
01:32that I've never been in.
01:33I'm not going to be able to find anything.
01:36Actor and movie star Tamer Hassan...
01:40I can cook, but I'm not a chef.
01:43To have two professionals like John and Greg,
01:47you know, they sort the men out from the boys.
01:49I'm so out of my comfort zone.
01:52Stand-up comedian Jamie MacDonald...
01:56The challenge is that it's a blind cook.
01:58It's definitely going to be presentation.
02:00Say the first bite is with the eyes.
02:02I hope that's not true.
02:04And model and TV personality Emma Finn,
02:08the Martianess of Bath.
02:10Don't turn you back now.
02:12When in doubt, smile and put flowers on it.
02:15That's what I usually do.
02:18Five celebrity hopefuls,
02:20and let's just hope we uncover a culinary god or goddess.
02:24Ultimately, we are looking for a MasterChef champion.
02:27Good luck. Hello!
02:29Good luck.
02:31Oh, God.
02:45Welcome, a very warm welcome to Celebrity MasterChef.
02:48A special welcome to Max, who is Jamie's sighted guide.
02:53We are very much looking forward to getting to know you,
02:56but more importantly, we want to know
02:59not just how much cooking you do, but how good can you be?
03:03This, your first challenge, we like to call Under The Closh.
03:08And underneath each of these closhes is an ingredient.
03:12Five different ingredients.
03:15With that ingredient, we'd like you to cook for us a dish.
03:18But that ingredient needs to be the star of the show.
03:23Tama, you're first. Up you come, please.
03:26I love cooking. I do all the cooking at home.
03:30I've never worked with grams and weights and put one of this,
03:35two of that, because I'm always about just cooking with love.
03:39You got a plan? You know where you're going to go?
03:41Yeah, I'm going to go with number four,
03:43because that's my locker number.
03:45Oh, figs.
03:48Someone want to call me a taxi?
03:51All right, OK.
03:53Are you happy with that?
03:55No. Not at all, if I'm being honest.
03:58But we'll have a go. Let's see. Have a go. Let's see.
04:03Emma, it's your turn, please.
04:06I love sharing food.
04:08Big plates, sort of beautiful, sort of abundant platters.
04:11That's the best way of eating, in my opinion.
04:14But this is not that. This is precise and delicate.
04:17Where are you going to go, Emma?
04:19I'm indecisive, which is not great for MasterChef.
04:22So I really am juggling these. I'll go with that one.
04:25Which one? Shall I take it off? Yeah.
04:28Oh, my goodness. Is that cod?
04:31Almost. What is it?
04:33Hake. Who said you said that?
04:35I said hake. Jake!
04:37It's the only fish I know other than cod.
04:40Are you a fish cook? I am now, I suppose.
04:44We shall see. Let me know.
04:47Thanks, Emma. See you later. Bye!
04:50Who wants this?
04:52Want it?
04:56Christine, you ready? Come on.
04:59I was diagnosed as autistic a few years ago.
05:02I do have a lot of sensory issues around food.
05:05I'm just happy the fish is gone.
05:07The smells, the textures, not just cooking, but tasting,
05:12it is something that I avoid.
05:15I avoid an awful lot.
05:21SHE LAUGHS
05:25I think it's sausages. Two big, fat sausages.
05:30It's sausages, isn't it?
05:32It's actually a white sausage.
05:34OK, lovely.
05:36I don't even know where to start with that,
05:38but I'm going to give her a go.
05:41I'm going to try my best. Make a name for yourself.
05:44Jake, come on, please.
05:46What I make is what I just eat at home.
05:49So I've got, like, five meals up my sleeve.
05:52So if I go past those five meals, they're getting them again.
05:56I don't usually feel that much nerves,
05:59but if there's not a pot noodle in there, I'm struggling.
06:02SHE LAUGHS
06:05Halloumi.
06:07And hello to you too. Halloumi!
06:11All right, sweet. Thank you so much.
06:13You feeling better now? A little bit.
06:15I know what it is, so that's a good start, innit?
06:19Jamie, you have a vast array to choose from. Yeah.
06:22My senses do come in when I'm cooking.
06:25I can smell when something's burning
06:27and I can hear when the smoke alarm's going off.
06:29And I've got a way of checking a potato,
06:31which is taking it out of the pan and chucking it in my mouth.
06:34And if it burns me and it's soft, it's ready.
06:38And what is it?
06:41And what is it?
06:43Mushrooms. Absolutely brilliant.
06:46OK. Jamie, are you a mushroom fan?
06:49I like a mushroom, yeah.
06:56One dish, two portions of that dish in one hour.
06:59And you're able to use whatever you like from the larder behind us.
07:04Time to put a plan together.
07:06Do come up, choose your ingredients.
07:11MUSIC PLAYS
07:18They've got to take some time,
07:20think about what they're going to make and plan a dish.
07:25They've got to stay calm
07:27and build on whatever experience they've got.
07:30What's that?
07:32What is that?
07:34That's puff pastry.
07:36And then this one's thinner.
07:39I feel fine, then I feel like I'm going to collapse.
07:42And then I feel fine.
07:44Is that how I'm supposed to feel? I don't know.
07:47I didn't realise I'd have to make my own pasta,
07:50so I've had to totally rethink it,
07:52cos I have no idea how to make pasta.
07:55I don't know how it's going to go,
07:57but I've got a little bit of an idea in my head.
08:08It's like multiple layers of thin pastry rolled up.
08:12Scottish comedian Jamie MacDonald is a critically acclaimed stand-up.
08:18A favourite on the comedy scene for over a decade
08:21and winner of Best Presenter for his documentary Blind Ambition.
08:26My style of cooking would be methodical, I think.
08:29I need to know what's happening and when it's happening.
08:32I can't have stuff everywhere.
08:34If there's too much clutter,
08:36I'm setting myself on fire by, you know, cutting my hands off and stuff.
08:41What the hell is that?
08:43I think I'll just chop it and fry it and hope for the best.
08:48Do you cook for the family? Yeah, I cook for my wife and my dog.
08:52Well, nicer stuff probably for my wife and the dog, but I enjoy it.
08:55When you got the mushrooms, did you feel relieved?
08:58I felt relieved, yeah. I know a mushroom.
09:00I've cooked with mushrooms before.
09:02I hope I've got a bit of an idea.
09:04I'm going to make a mushroom
09:07and kind of bacon-y, lard-on-y kind of little tart thing.
09:12Right, OK.
09:13But the nerves are starting to get a little bit...
09:17You do stand-up. Yeah.
09:19Radio, television. Yeah.
09:21Why nervous about MasterChef?
09:23Well, I think there's...
09:25When you go to other shows, it's just like comedy and that's what I do.
09:28You can be kind of prepared or it's kind of interaction.
09:31But this, this could just go spectacularly wrong
09:35and I could just get, you know,
09:37get the last train back to Sheffield tonight, you know?
09:42What he's going to do for us
09:44sounds almost like a samosa compasteer idea,
09:47sort of an envelope of filo pastry with a mixture in the centre.
09:51Eggs, cream, cheese, mushrooms.
09:54Bringing those together.
09:56I need to make sure that everyone gets a bit of the sweet oyster one.
10:00Mushrooms release a lot of water when they cook,
10:03but that little filo pastel needs to be crispy on the outside,
10:06lovely and soft on the inside,
10:08and we want to be able to taste the mushrooms.
10:14Done.
10:1735-year-old TV personality and singer Jake Quickendon
10:21found fame in 2012 on The X Factor
10:24before forging a successful TV and theatre career,
10:28most recently starring in the stage production of The Full Monty.
10:34This is massively out of my comfort zone.
10:36Like, yeah, I'd rather be on stage getting naked every night.
10:40Get this cutting action, though. Check this.
10:46You've got the halloumi. Yeah. What's the dish?
10:49A warm halloumi and peach salad.
10:53You need to get some peaches first. Are they not peaches?
10:56No, no. What are they? Plums. Oh, sugar.
10:59It's all right. We're going to have halloumi and peach,
11:02we're going to have halloumi and plum. Can you have plum? Yeah.
11:05All right, let's just do plum, then. I've never done it, why not?
11:08So what do you want from this competition?
11:10I want to have fun, I want to learn,
11:12I want to be able to sit down with my family at night and say,
11:14right, guys, I'm going to cook us a nice meal tonight,
11:16and then hopefully my kids go, I want to learn to cook a little bit,
11:19cos I wish that I did it when I was younger,
11:21I wish that I'd learnt more.
11:24Jake's got halloumi.
11:26Now, halloumi is usually served as a side dish,
11:29so I think, actually, Jake's got quite a big challenge on his hands.
11:34Heat up the halloumi. Yeah, yeah, yeah, I'm just going to fry it.
11:37Yeah, just drop it in and drop it out.
11:39He's trying to make a little chilli jam.
11:44That actually doesn't smell that bad.
11:47He's also making a salad out of peppers and tomatoes and onions.
11:51He's got some plums on his bench, which he thought were peaches,
11:54and he's also got some asparagus.
11:57Right now, this doesn't quite join together for me.
12:03Never used one of these before.
12:05So I decided to give it a bash.
12:08Guys, you are halfway.
12:13With a career spanning over two decades,
12:16actor Tamer Hassan has starred alongside some of the biggest names
12:20in Hollywood and British cinema.
12:23With a passion for food,
12:25Tamer inherited his love of cooking from his Turkish Cypriot parents.
12:31We come from an eating-cooking culture.
12:34You come to my mum's house, there's food everywhere.
12:37So I like to see colours, see flavours, different smells and tastes, you know.
12:43He's taking figs with honey and he's baking them in the oven,
12:46but he's going to serve them with lamb.
12:49Lamb and figs together with honey?
12:51Mm, maybe.
12:53The figs need to be lovely and soft and almost falling apart.
12:56Lamb cutlets, the fat rendered down really, really well
12:59and a river of pink running through that lamb.
13:03Is this a lamb dish or is this a fig dish?
13:08Did you have Turkish food growing up?
13:10When I was growing up, I was the only one that loved school dinners
13:13because my mum predominantly just cooked Turkish food.
13:16And when you're growing up in a British society,
13:18you sort of want to eat fish and chips and burgers and chips
13:21and all of that stuff.
13:23And then I'd go to school and I was the one that wanted seconds
13:26at Blancmange cold custard, I was up all the time.
13:29All of that sort of British food culture at school was amazing for me
13:33until I left home.
13:35And when I left home, boy, did I miss my mum's cooking.
13:38What do you want from this competition, Tam?
13:40I want to win, of course I do. I'm very competitive.
13:43I want to get to the end, you know, get to the final at least.
13:46But I want to learn how to be a chef.
13:48The career you've had, if you can't be a chef, can you axe one?
13:51Listen, I lie for a living, don't I?
13:53I'm an actor, I can be whatever you want,
13:55so I'm pretending to be one now.
14:07Model Emma Thin, the Martianess of Bath,
14:10divides her time between the fashion catwalk
14:13and living next door to the big cats at her home
14:16on the Longleat Estate in Wiltshire.
14:23When I cook, it's usually whole fish, whole chicken, big portions.
14:28I love spice, I love herbs, I love trying all different things.
14:33Yeah, I think it's exciting tasting different flavours.
14:37Emma, you actually are a Martianess, right? Is that right?
14:40Yeah. Do I call you Your Grace?
14:42No, sadly not. No, it's Emma.
14:45Your dad was from Nigeria. Yes.
14:47Did Dad cook Nigerian food when you were growing up?
14:50Yeah. My mother's English, my father's Nigerian,
14:52so I grew up cooking with my mum, making Victoria sponge
14:54and lovely things like that, and then my dad's influence
14:57comes through the spices and chicken, meat on the bone,
15:00lamb and big, massive prawns.
15:02They have incredible prawns in Nigeria and I love those.
15:05You've had a really exciting food upbringing.
15:08Yeah, I love food. I love food.
15:10I hope I can deliver you something that you like.
15:15Emma's got the hake, lovely piece of fish.
15:18Hake overcooked goes like cotton wool.
15:20Make sure that fish is cooked really nicely.
15:24She's got some roasted vegetables.
15:26She's also made sliced potatoes very, very thinly with chorizo.
15:30Chorizo and hake go together absolutely perfectly.
15:34It could be really delicious.
15:36That's what I would like to eat if I was at home.
15:43Right, is this cooking? Is that on?
15:47Blackpool-born Christine McGuinness is a successful model
15:51and became a household name after starring in reality show
15:55The Real Housewives Of Cheshire.
15:58I know that it's going to take a lot more energy for me
16:02to try and shut out the sensory issues of the smells,
16:06the noises, the textures of the food on my hands
16:11and try not to get too overwhelmed by it all.
16:19You actually are pushing yourself here right now.
16:22Yeah, the smell, the texture of everything is quite a lot,
16:26but I want to do it.
16:28Can you tell me why you want to do this?
16:31My children are autistic.
16:34I really, really struggled with the food.
16:36The only way to really overcome that is by facing your fears,
16:40is to, you know, touch food, to smell it, to taste it.
16:43So even now in my 30s, I'm autistic
16:46and I still eat a very plain, basic, beige diet.
16:51So for me to be able to come here, try,
16:54and just be a bit more comfortable with it
16:57in the most pressure place ever, in the kitchen,
17:01I think I've got to do more, I've got to try, and I want to.
17:07Christine got white pudding, a really lovely white sausage,
17:11very, very heavily seasoned.
17:13She's going to actually make us a breakfast, which is toast,
17:17which is beige, the white sausage, which is beige.
17:20I want it to be crispy, but I don't want it to be dry.
17:24Bacon?
17:25I'm cooking bacon for the very first time in my life.
17:29And she's going to make scrambled eggs,
17:31which she's cooking until they go slightly crispy.
17:34Breakfast is a really subjective thing,
17:36and we all like it differently,
17:38but she's cooking the food the way that she likes it, fantastic.
17:41Right, so I'm going to go eggs, bacon, sausages, tomatoes, like that.
17:49You have three minutes left, please.
17:51Ready to plate, let's go.
17:58A bit longer.
18:00Just making some croutons.
18:02They might be a bit oily, but...
18:06You have 90 seconds, that's all you have.
18:11We're good, just going to plate everything up.
18:13I'm going to place them to your right.
18:22That's it, your time is up.
18:25Well done, my boy, well done.
18:27You got there, didn't you? Just believe.
18:33First up is TV personality Christine.
18:37Her ingredient was white pudding,
18:39which she fried and made into a full English breakfast,
18:43along with bacon, scrambled egg, oven-roasted tomatoes
18:49and eggy bread.
18:51I think this is really proof that with a round like this,
18:55you've got to cook something you know,
18:57because I think it looks great.
18:59It looks really, really good.
19:08Bingo. Brilliant.
19:10You've got that spiciness coming from the white sausage,
19:13you've fried it so it's crispy on the outside,
19:16giving it a bit of texture, and bacon's smoky and crispy.
19:19The scrambled egg's really nice, nice and not too dry at all.
19:23Lovely big doorstop piece of bread,
19:26which is crispy on the outside and soft on the inside.
19:29And the tomatoes go across the top,
19:31almost like you're making your own tomato ketchup.
19:33It's really good. Thank you so much.
19:36That's breakfast.
19:37That's what you said you were going to do,
19:39and that's exactly what you've done.
19:41You've cooked everything really well, it tastes great.
19:44You've even brought presentation to it. Thank you.
19:47Better than you thought?
19:49I can't believe that I've cooked it,
19:51and I can't believe that you're eating it and that you've enjoyed it.
19:54I'm really, really happy.
19:57I think I played it safe then.
20:01I stuck to things that I recognised and that I knew,
20:04even though I haven't cooked it many times before.
20:07I'm proud, I'm proud of what I've done today.
20:11Model Emma's ingredient was hake,
20:14which she's roasted and served on a Mediterranean vegetable puree,
20:19alongside a crispy potato and chorizo bake and roasted vegetables.
20:25You've done a lot. Well done, you.
20:28It just kept evolving.
20:30It's just overwhelming having so many things to choose from, I think.
20:34Your fish itself, the flesh of the fish, is cooked really, really nicely.
20:37Some great textures, crispy chorizo, crispy potatoes,
20:40almost like fish and chips, but in a posh version.
20:43I think you've got some great flavours here, some great ideas.
20:46It tastes good.
20:48Everything you've cooked on there is cooked well,
20:52and you're demonstrating so much knowledge.
20:55You have made a sauce out of peppers, tomatoes,
20:58quite a bit of everything.
21:00You have made a sauce out of peppers, tomatoes,
21:03quite a bit of garlic, some spice.
21:05It's beautifully made, it's smooth.
21:07You could have done half of that amount and I'd have been impressed.
21:10That's some good cookery going on in there, Emma.
21:13Oh, thank you both so much. See you soon.
21:17Everything tasted nice individually.
21:19I definitely don't cook things like that at home, really.
21:22Honestly, I just wish I'd put less out.
21:25Actor Tama's ingredient was figs,
21:28which he's roasted and served two ways,
21:31with dried apricots and honey, as well as rendered lamb fat,
21:36along with lamb chops and oven-roasted tomatoes.
21:49The figs, which you've roasted with the honey, are really soft.
21:52I like that sort of sweet saltiness of the dried apricot.
21:56Sweet tomatoes on the side.
21:58This little fig with the lamb fat on it, I think it's great.
22:01The thing is, to bring this fig with the lamb together,
22:04you need spices.
22:06So if you should have made a sauce with those figs,
22:10then you would get a dish.
22:12You can tell you do a bit of cooking
22:14because the way you cooked that lamb cutlet,
22:16that's beautifully pink inside there, all right?
22:19I'm not sure you've pulled off a completely successful dish
22:22because I don't think you know how to combine figs with the lamb.
22:25You're sticking it on there and hoping it works.
22:27It was guesswork. Fig and lamb, I don't know.
22:31When I lifted the kosh and saw it was figs,
22:34my panic's just setting straight away.
22:36I've got to prove to them that I can put a dish together.
22:41TV personality Jake's ingredient was halloumi,
22:44which he's fried and served with a pepper, tomato, onion
22:48and plum salad, with pecan nuts, parmesan croutons,
22:53asparagus and a chilli jam.
23:00We gave you the halloumi,
23:01which I think is really difficult to make into a dish.
23:04You've actually cooked the halloumi really well.
23:06You deep-fried it. It's perfect. It's not greasy.
23:09Absolutely perfect.
23:10It will go with those sweet tomatoes and the bite of the onion.
23:14I like it that you had a go at the chilli jam.
23:16It's not thick enough to be jam,
23:18but it tastes of, like, salty soy, it tastes of honey.
23:22I liked it. I like it.
23:24There's a lot of chilli in there
23:26and I keep on dipping bits of halloumi into there.
23:30You've got some croutons on here.
23:31I really like the way they've gone crisp and also soft at the same time.
23:35Then we've got the sort of oddities.
23:37We've got weird things like pecan nuts and plums in there as well.
23:41It doesn't work as a dish. Yeah. It just doesn't.
23:44But I admire your bravery. You're trying to give it a go.
23:48I've had a salad with peach and walnuts in before,
23:51but they didn't have that,
23:52so I went for the two closest things, which were plums and pecans.
24:00Last up, comedian Jamie has taken his ingredient of mushrooms
24:05and made a mushroom, bacon and parmesan filo parcel.
24:09Served with croutons, a tomato and spinach salad and a mint yoghurt.
24:21You've got this lovely filo pastry parcel,
24:24which is crispy on the outside and packed full of mushrooms.
24:27The egg and the cheese binding it together
24:29and the saltiness of the bacon adding flavour.
24:32What's good about this is that what's supposed to be crunchy is crunchy,
24:35what is supposed to be soft is soft,
24:37what's supposed to be vibrant is vibrant.
24:40Your croutons aren't necessary.
24:42However, everything's flavoured really well, it's cooked nicely,
24:45it's got great texture.
24:47It's a really nice plate of food.
24:49Thank you very much. Delighted.
24:52I'm very impressed that you can take those mushrooms
24:56and you know how to make that into a pie.
24:58I'm impressed. Oh, thank you very much.
25:00Because I think you'd have to do a fair amount of cooking to do it.
25:02And it tastes good. Well done, you. Thank you.
25:07I'm absolutely delighted.
25:09It was so surreal going up and having John and Greg judge my food.
25:13I was quite lucky.
25:14I think mushrooms was quite a good ingredient to get.
25:17I'm glad I didn't get those figs.
25:20Thank you very much indeed.
25:22We now know a little bit more about you.
25:24That was good fun.
25:26And we had some tasty things to nibble.
25:28Go on, go and take a break.
25:31Well done, well done.
25:37A couple here who are obviously novices,
25:39but I think you've got some strong contenders.
25:42I think there's some promise in the room, I really do.
25:45I mean, I'm just happy to be out the kitchen, to be honest.
25:48I don't think I belong in there.
25:50You did good. I seen your food. It was class.
25:52Christine actually made us maybe my favourite dish.
25:56Christine had a plan from the start and it paid dividends.
25:59It was delicious.
26:00I tell you who I think really is a cook, and that's Emma.
26:03Well-cooked fish, really nice sauce.
26:05All the process and all the techniques she was showing,
26:08it made for too much of a busy dish.
26:10However, there were some great flavours on there, some great textures.
26:14I thought I'm first up, going to be easy for me,
26:17I'm going to get the best one, figs.
26:19Tama had an idea.
26:21Instead of going sweet, which I think most of us would go,
26:24he decided to go savoury.
26:25Lamb chops cooked really, really nicely,
26:27tomatoes on the side and the figs with apricots,
26:29but it didn't come together as a dish.
26:31I'm really hoping that he's a bit of a cook,
26:33cos the lamb chops were great.
26:34Jake got halloumi, and that's a tricky thing,
26:36and he just kept on going and putting stuff with it,
26:38and it just became really confusing.
26:40Jake, I think it's obvious, he's a bit of a novice cook,
26:43but I do like his attitude.
26:45What we now know about Jamie is that he can cook pastry,
26:48he knows how to make a great filling,
26:50and understands texture and flavour.
26:53Next up, the pressure is truly on,
26:55cos it's their own food, and they're going to have to deliver.
26:58Next challenge coming up.
27:00Are you ready?
27:01Yeah, get ready, cos I've just played you all.
27:03Yeah, it's a dark horse, I know, I know.
27:06Get ready.
27:11MUSIC PLAYS
27:29Welcome back.
27:31You've had your first taste of MasterChef.
27:33Well, not really a taste, actually, just a nibble.
27:35Now we want to move on to the proper feast.
27:39Your chance to show off with two courses
27:42that you've had a chance to practise.
27:44These are your dinner party favourites.
27:46And me and John are coming as guests.
27:50A main course and dessert in one hour and 15 minutes.
27:54And it has to be great, because at the end of this,
27:58sadly, one of you will be going home.
28:02Ladies and gentlemen, make it delicious, make it wonderful.
28:06Let's cook.
28:09MUSIC PLAYS
28:12Is that milligrams? I don't know if that's enough.
28:17For me, it's about doing the right things first.
28:22What impresses me at a dinner party is when somebody does a dish,
28:25not out of a recipe book, but a dish they've done many, many times.
28:30That's a brambley, that's a brambley.
28:33We want to see them defining a style, the sort of food they truly love,
28:36the food they love to cook for their friends,
28:38and things they, too, would like to eat.
28:41When you're with your friends eating delicious food and having a nice time,
28:44that's the dream, isn't it?
28:48I mean, this is what we're supposed to know how to do.
28:52I've only ever made this once before.
28:55My social skills aren't great, so I avoid dinner parties.
28:59I don't attend them, I don't throw them.
29:01The only dinner parties I have are the ones at home with my three little children.
29:07Two courses. What are you going to cook for us?
29:10To be honest, I wanted something that was similar to what I make at home,
29:13my children's favourite food, of course, is chicken nuggets and chips,
29:16but I wanted to make a better version for you, with a tikka sauce,
29:21a dipping sauce, I want you to dunk your chicken in there,
29:25and then I'm doing a tiramisu for dessert.
29:28My mum has always made tiramisu,
29:30it's always been a favourite with the family, everybody loves it.
29:33I've never tried it, because the smell of the coffee, for me,
29:37is quite overpowering.
29:39Mum knows your relationship with food, right?
29:41Yeah, she does.
29:42What does she think about you coming on MasterChef?
29:45She told me not to do it, she was like,
29:47please don't, you're just going to embarrass us all.
29:51Christine is cooking food that is a reflection of the food
29:54that she eats at home.
29:56We've got her take on chicken nuggets.
29:58She's going to crush up some really highly flavoured corn chips.
30:02Now, they are really quite spicy.
30:04I think this is really, really bold.
30:06And then she's making what she calls a tikka dip,
30:09mainly with tomatoes and chilli,
30:11but flavours she doesn't know and flavours she doesn't eat.
30:14So how is she going to work out that taste, I'm not quite sure.
30:17I don't like cooking with onion, but it seems to add a lot of flavour,
30:21so I've had to use it, even though I didn't want to.
30:25Cooking things you don't like the smell of or feel of,
30:28that's a challenge.
30:30Chips, crunchy on the outside, fluffy in the middle,
30:33make sure you get some seasoning over there.
30:37Dessert is a tiramisu, a wonderful thing.
30:41Coffee, coffee liqueurs,
30:43and, of course, spongy fingers that should, this is the secret,
30:47not dissolve completely, just hold a little bit of texture,
30:51but not be dry.
30:53I'm definitely not a lover of being in the kitchen for too long.
30:57What am I doing here? It's MasterChef.
31:00I'm so far away from being a chef or a master of anything.
31:05Ah!
31:06Oh, well, God loves a trier.
31:10I host a lot, and I definitely host hard.
31:15We've had some pretty extraordinary dinner parties.
31:17There were, like, hippos watching us having dinner,
31:19which is casual, casual.
31:21You know, a casual night, a lot of meat, you're here,
31:23a lot of animals roaring,
31:25and you'll see some unusual things.
31:32I'm not a big fan of being in the kitchen for too long.
31:35It's one of those things.
31:41Emma, are you more comfortable now, second round?
31:43I'm trying to be.
31:44I think it's about precision and being decisive
31:47and executing something very cleanly.
31:50What makes a great dinner party?
31:52Variety. Variety is the spice of life.
31:54A good guest list and a good cocktail menu.
31:58What are you making to impress right now?
32:01So I love shellfish.
32:02I'm making ones with a shellfish medley and some crushed peas
32:05and a veloute sauce.
32:07Where did your love of shellfish come from?
32:09We go to Portland and we have a beach hut,
32:11and I love, you know, tasting that lovely English shellfish,
32:14which is so delicious.
32:15And for pudding, it's a flourless dark chocolate cake.
32:17Why flourless?
32:18I love it. I actually prefer it,
32:20and I think it's more sort of indulgent.
32:22It feels special.
32:23If people are coming to my house,
32:24I think it would show that I've made an effort.
32:27I love mussels and clams as long as they're nice and bouncy
32:30and they're not too chewy.
32:32The prawns, she's going to cook them in lots and lots of butter,
32:36plenty of seasoning.
32:38She's taking the liquid from the clams and the mussels
32:41with some fish stock into a roux and making a sauce
32:44that's going to go around the outside of the whole thing.
32:46That's going to be really quite strong and potent.
32:49I just hope it's not overpowering.
32:52Dessert is a flourless chocolate cake.
32:55Well, let's see what texture she ends up with.
32:58If that's too thick and sticky,
33:00that's just going to be like a firmed-up sauce.
33:02She's going to serve that with cream.
33:04That should mellow it down a bit, but that could be too rich.
33:0820 minutes gone, all right?
33:10Time just flies in this kitchen.
33:15How strict are they about the tea?
33:18Jamie's main course, crispy-skinned sea bass,
33:21a beurre blanc, fondant potatoes and cabbage.
33:27If he gets this crispy sea bass and a fondant potato,
33:30which is lovely and soft all the way through,
33:32and a creamy, rich beurre blanc,
33:34and he can't see what he's doing but just smell it and feel it,
33:38that is quite incredible.
33:41What extra challenges are there cooking when you are blind?
33:45Maybe speed and accuracy would probably be the ones that,
33:48you know, not knowing where things are.
33:51Separating eggs can be a bit tricky,
33:53but there's always workarounds.
33:55You can always figure out a way to do things.
33:57What do you want us to think of you as a cook, Jamie?
34:00Very good question.
34:01Not quite nice and good at cooking,
34:04but I think I'm a good cook.
34:06I'm a good cook.
34:07Very good question.
34:08Not...
34:09Quite nice flavours.
34:11I quite like...
34:12It might not look amazing, but it should taste good.
34:16Are you a dinner-party sort of fella?
34:18Yeah, yeah, we have people round all the time.
34:20Yeah, I love it.
34:21Come round, get some drinks in, get the cooking on.
34:25You know, vaguely remember pudding, that kind of good boozy night.
34:28So is that what makes for a good dinner party?
34:30It's terrible, but it does.
34:32A dry dinner party's not worth the paper it's printed on.
34:37Dessert.
34:38Jamie's doing an apple crumble and custard.
34:40Mate, classic beauty.
34:42Me and Jamie, we have got exactly the same idea
34:45about what makes a good pud.
34:47The filling needs to be wet.
34:49You need to go through that crumbled top
34:51and it should be dripping off your spoon,
34:53not dry chunks of fruit.
34:55The big thing for him is custard.
34:57You're watching it, watching it.
34:59When it starts to boil and you take it off really quickly,
35:02he doesn't have that luxury.
35:03He's going to have to do it by feel.
35:06My hope is to not have a howler.
35:09I've practised a lot of my dishes, I've cooked a lot of the stuff,
35:12but, yeah, it goes well most of the time.
35:18You are halfway.
35:20Halfway. Good luck.
35:24This is the most stressful thing I've ever done in my life.
35:27Why would anyone do this?
35:29If I'm honest, I've never cooked for my family and friends.
35:33Yeah, I haven't.
35:35We just get a takeaway.
35:39It's looking like great ingredients here, Jake.
35:41Yeah, I'm hoping it's going to be better than my first meal today.
35:46So I'm going to do fillet steak, dough from wild potatoes,
35:49and then a blue cheese sauce,
35:52and then I've got no-bake rice.
35:55And then I've got no-bake raspberry and chocolate cheesecake.
35:58We've all had a cheesecake, what's the secret to a good cheesecake?
36:01A nice crunchy base, different flavours throughout,
36:04so I've crushed up some raspberries and put that in through the mix as well.
36:08And just, it has to look nice.
36:12I'm confident I can pull the dessert off.
36:15The steak will be all right, potatoes I'm a bit worried about.
36:18Someone said, you need a mandolin to cut them,
36:21and I thought a mandolin was a small guitar.
36:25MUSIC STOPS
36:29Why have you picked steak?
36:31I just, I love steak.
36:33Growing up, my dad used to say that what was for tea after school,
36:36he'd say steak, and we'd think it would be something like this,
36:39and it was just a steak, and blue cheese melted on top,
36:42not a blue cheese sauce, just banged it in the oven, blue cheese on top.
36:45Did you enjoy it, though? Loved it.
36:47I think my dad invented the carnivore diet, if I'm honest.
36:50And is this an ode to him, then? It's a little nod to my dad, yeah.
36:53I was 20, but they're the little things you remember, aren't they?
36:56Like, little stupid things.
37:00Jake, I think, has got one of the most crowd-pleasing menus
37:03of the whole room.
37:05Phillips steak, nice and crispy on the outside, cooked nice and pink.
37:09Blue cheese sauce is usually made with cream.
37:12Dauphinoise potatoes have got cream in them,
37:14so hopefully there's not too much cream in those dauphinoise.
37:19Let's hope those potatoes are soft all the way through
37:22and they're nice and crispy on the top.
37:26Dessert from Jake, we've got a chocolate cheesecake with raspberries.
37:30But the buttery biscuit base is made out of chocolate biscuits.
37:35He's got to be careful here that he gets the balance of sweetness
37:38just right, because a base of chocolate biscuits is ultra-sweet.
37:43We'll be all right.
37:44Cheesecake, you can't go wrong with cheesecake.
37:4730 minutes left, please. 30 minutes left.
37:51Are you joking?
37:57I'm probably not prepared for anything in my entire life
38:00as much as I've prepared for this.
38:02It's literally consumed my life.
38:06That's not going to work for me.
38:08The biggest test is the time.
38:11This is where the fear kicks in.
38:17Couldn't use that machine, so I've had to go old school on it.
38:23This is hard work, this is.
38:31Do you love a dinner party?
38:33Yeah, I love hosting. Not so much hosting, I'm...
38:36The rest of the family host, I just cook.
38:38There's nothing glamorous for me, I'm the one in the kitchen.
38:41The biggest pleasure I get out of cooking is seeing the empty plates.
38:44What's the two dishes that are going to impress?
38:46For the main, ricotta and prawn ravioli,
38:49and then I'm going to create a bisque,
38:51a prawn and fish-style bisque with some white wine sauce.
38:57We've got a prawn ravioli,
38:59prawn meat which is chopped up with some ricotta,
39:01but he's not using a pasta machine, he's just using a rolling pin.
39:04But that's great, but as long as that pasta is not too thick,
39:07otherwise it's more like a dumpling.
39:10It's ugly, mate.
39:12He's going to serve those ravioli in what he calls
39:14a bisque-cum-white-wine sauce.
39:18I'm glad he's using the shells, cos that's where all the flavour is.
39:23And the dessert? And for dessert we'll get forest fruit,
39:26mascarpone, mousse, cheesecake.
39:31I think. Brilliant!
39:37It seems to me that we've got mascarpone and some forest fruits
39:40all folded together with some biscuits in it.
39:43I'm not quite sure what it is, he's not quite sure what it is.
39:47I think time's going to tell.
39:52You've got five minutes, guys, just five minutes left.
39:57Did you set the timer for four minutes?
40:00Let's touch and go, bruv.
40:04It's a little dish. It's a big spoon.
40:07And it's not a lot of crumble.
40:09Do you see my problem?
40:19Ooh, look at that bath.
40:21It's a bit of a bath, isn't it?
40:24Ooh, look at that bath.
40:26Yeah. Jamie, looking good. Yeah.
40:34You've got just 90 seconds, guys. 90 seconds left.
40:40And you all right? Just doing pretty bits.
40:43Jamie, you all good? I'm good, man. Good lad.
40:46Cabbage. Cabbage. Yeah. Yeah.
40:50Yeah.
41:04That's it.
41:05Time's up. Step away from your benches, please. Time's up.
41:11No, I didn't think that was going to happen.
41:13I don't know if the chicken's got through,
41:15I don't know if I've put the right amount of space into it.
41:18I don't know if I've put the right amount of spaces into the sauce.
41:21Yeah, I'm happy, I think. Yeah.
41:24Emma. Hey. Up you come, please.
41:27God, Emma. Good.
41:29Everyone's so nice. Really? Yeah, they are.
41:33Emma's dinner party main is a seafood medley
41:37with king prawns, mussels and clams,
41:40along with crushed peas and a seafood veloute.
41:44You have a good eye for presentation.
41:54Prawns are cooked, mussels are cooked,
41:56everything's given a salty sweetness of the sea.
41:59There is sweetness in the pea, it's nicely seasoned.
42:02You know how to make a veloute
42:04and you've used the cooking liquid from the shellfish.
42:07That's a job well done. Thank you so much.
42:10The sweet pea's great, a little bit of rocket running through the whole thing,
42:13a bit of pepper in it. Tastes good, that's for sure.
42:16And it's great textures. It's really nicely cooked.
42:18Thank you. No two ways about it.
42:20OK. That's good.
42:23For dessert, Emma has made a flourless dark chocolate cake
42:27with chocolate ganache, raspberries and creme fraiche.
42:32Pretty.
42:39Lovely combination. Yeah.
42:41You obviously really love chocolate.
42:44It's well made, but that's a lot of rich chocolate.
42:47And I think you need half the amount
42:49and maybe a biscuit base underneath it or something,
42:52because that's a lot of chocolate.
42:54I couldn't consume that much. Yes. OK.
42:57Greg and I don't always agree.
43:00If your main course is subtle and, you know, dainty and pretty and light,
43:04your dessert is just banging your face
43:08as much chocolate as it possibly can give you.
43:11Rich, dark and opulent.
43:13I think it's really well made.
43:15It delivers huge amounts of flavour.
43:17I think it's a pretty dish and I really like it.
43:22Greg said it was too much chocolate.
43:25John didn't fully agree.
43:29The flavours have been good and hopefully that matters a lot
43:33and the rest will come with practice.
43:35This is a crash course in cooking, isn't it?
43:38On telly.
43:40Not stressful at all!
43:45For her dinner party main, TV personality Christine
43:49is serving corn chip-coated chicken goujons,
43:52triple-cooked chips and a tikka dipping sauce.
43:58Yeah, they're cooked.
44:04Your chicken, the outside of it is crispy,
44:06those corn chips have gone nice and crispy and spicy all at the same time.
44:10The chicken is nice and moist because it's encased
44:13in that lovely coating around the outside.
44:15You don't need to season it because the corn chips are already seasoned.
44:18Thrice-cooked chips, crispy, they're cooked all the way through,
44:21that's really good. It's tasty.
44:25I don't really understand what this dip is.
44:27It's kind of almost a curry sauce but too sharp.
44:30It's almost like a ketchup but too spicy
44:33and I can't quite get on with it.
44:36For her second course, Christine is serving tiramisu,
44:40layers of mascarpone cream and coffee-soaked sponge fingers,
44:45finished with a dusting of chocolate.
44:49Is there any alcohol in here?
44:51No.
44:53Tiramisu, no booze?
44:55Chai-friendly dinner party.
45:02Your layers are absolutely perfect,
45:04your mascarpone cream is really good.
45:06You can probably go with a little bit more chocolate
45:09to make it a little bit more bitter and a bit richer
45:11and it definitely needs a warmth of alcohol in there
45:13just so that you've got another dimension.
45:16The textures are absolutely perfect.
45:18Enough thick cream and that biscuit soaked for long enough
45:22so it's soft, doesn't need chewing, but it still holds up as a layer.
45:26Christine, thank you very much.
45:28Thank you. Well done.
45:30Even though I was prepared with this menu,
45:33I don't think it was any easier.
45:36I still felt extremely nervous.
45:39I've pushed myself massively, but I'm also happy it's over.
45:46Comedian Jamie is serving pan-fried sea bass, fondant potatoes,
45:52savoy cabbage and a beurre blanc sauce.
46:00Your fish is nicely cooked.
46:02You've caught a little bit to the skin,
46:04but it certainly is crispy, nice soft flesh underneath.
46:07You know how to make a beurre blanc.
46:09Well made, as a split.
46:11Cabbage, I think, is a mistake because the cabbage is chewy,
46:15fish is such a soft flesh.
46:17If you put that in with the cabbage,
46:19it's just an unusual mouthfeel for me.
46:22But that's quite a bit of good classic cookery there, my friend.
46:26Your fondant potatoes are ace.
46:28I love them.
46:29That lovely richness of rosemary and thyme going through the whole thing.
46:32Fish, nice crispy skin.
46:34This is great.
46:36For his dessert, Jamie has made an apple and cinnamon crumble
46:40with vanilla custard.
46:49Your flavours are absolutely bang on.
46:51Absolutely bang on.
46:52Really nice, thick custard, not over-sweetened,
46:55really creamy, really rich.
46:57A buttery, like, oaty top.
46:59You can taste the cloves in there as well.
47:02Just a little bit of cinnamon and sharp, sweet apple.
47:06You've got quite a sweet tooth, Jamie.
47:08For God's sake, I'm from Glasgow.
47:10Every one of my teeth's got a filler in it.
47:13Look, you've got the flavour in here of apple and cinnamon,
47:16which are a marriage made in heaven.
47:18They're great together.
47:19The actual crumble itself is so dense, it's not like crumble.
47:23It's more like a cinnamon-oat biscuit.
47:25But this is quite extraordinary.
47:27Making a beurre blanc, making a custard without lumps,
47:30this is quite incredible work.
47:32Phew, that's intense, that, lads.
47:34Are you relieved or happy?
47:35Yeah, yeah, I'm absolutely... I'm over the moon.
47:37I've watched you guys judge fish for 20 years.
47:39It's like, oh, my God.
47:41Overall, I'm feeling very good but very tired.
47:44I'm a stand-up comedian.
47:45I work for 20 minutes on, like, a Friday and a Saturday
47:48and then I have the rest of the week off
47:50and I've been up since I don't know what time this morning.
47:56For his main, TV personality Jake is serving fillet steak,
48:01dauphinoise potatoes, buttered kale
48:04and a blue cheese and pepper sauce.
48:13The steak is cooked really, really nicely.
48:16I like the way in which you've coloured that on the outside,
48:19nice and pink on the inside, that's great.
48:21Your creamy sauce with blue cheese in there is nicely made.
48:25Jake, I think you've achieved pretty good stuff here.
48:29I think this is very good.
48:31My dauphinoise is perfect.
48:33It's really soft and it's lovely.
48:36Kale is really hard to cook.
48:38You've cooked it till it's soft and it will fall apart under the tooth.
48:43You are showing a very, very good touch
48:45and a nice eye for presentation.
48:47I like this. Thank you.
48:49For his second course,
48:51Jake has made a chocolate and raspberry cheesecake
48:54on a chocolate biscuit base.
49:07You've made a really good firm base that isn't too sweet
49:11and that chocolate-cheese-raspberry mix is just right.
49:15It is sour, sharp, sweet. It's really good.
49:19It tastes great, Jake. Yeah, come on.
49:21It tastes really good.
49:23Do you know how I know it tastes good?
49:25He's still going back for more.
49:27Sweet sharpness of raspberry, lovely flavour of milk chocolate
49:32and then underneath a sort of really rich, dark cocoa sweet
49:36but also bitter biscuit base.
49:38It's a really good dessert.
49:40What a difference between two rounds, Jake.
49:46I think I had a shock at first round.
49:48I think I came back fighting.
49:51I was literally grabbing hot material at the last minute.
49:55I haven't got any skin left on my thumbs just to plate it up.
50:02Last up is actor Tama.
50:04For his main, he's made prawn and ricotta ravioli,
50:08served with king prawns and a prawn bisque.
50:22That is a really hard pasta to do.
50:25You've done really well, especially if you haven't used a machine.
50:28The filling inside there is really nice, sweetness of prawns,
50:31a little bit of that salty, creamy ricotta to hold the prawns in there.
50:34I like your bisque. You've got chilli flavour running through there as well.
50:38You've got seafood flavour. You've done really well.
50:40The creamy filling, I like. Prawns are cooked really nicely.
50:43Your sauce, I love the fact you've used the shell
50:46because the shells of a prawn are where the flavour truly is
50:49and that's great.
50:51For dessert, Tama is serving a forest fruit and vanilla
50:55mascarpone cheesecake on a crushed biscotti base
50:59topped with strawberries and edible glitter.
51:03You've made a sparkly splodge.
51:05It was a half moon when I came out of the freezer,
51:08but it kind of collapsed on me a little bit.
51:18It's a really nice-tasting splodge.
51:20Naturally sweet with lots of fruit
51:22and it's got that biscotti-oaty biscuit underneath.
51:26The flavours, the textures are there,
51:28but that is not the dessert you wanted to present.
51:31That's fallen apart. Yeah.
51:33It's a tasty splodge.
51:35You gave yourself a lot to do.
51:37Hand-rolling pasta, making ravioli, making sauces.
51:40Your main course, I think, has been successful. Thank you.
51:43The dessert, I don't know what's happened.
51:45It's almost as if it's slightly collapsed.
51:47It tastes good. I think in a glass, almost like a trifle,
51:50it would be great, but on a plate, it doesn't quite work.
51:56They're two very hard people to please,
51:59so for them to say about flavours,
52:01and for me, cooking is always about flavours,
52:03it's not always about presentation, you know.
52:08Let's bean, let's be fair, a couple of rounds of ups and downs.
52:12We have to make a decision,
52:13because one of these is going no further in this competition.
52:18I've got to say, I'm really impressed with Jamie.
52:21What he's producing, I think, is truly ambitious.
52:23Sea bass, a beurre blanc and fondant potatoes.
52:26I really like the fish.
52:27He crisped the skin up well.
52:29He made a beurre blanc, he made custard.
52:32Jamie obviously has a great deal of cookery experience.
52:36I'd like to see more of him.
52:38I'd like to see how he develops.
52:41I was really impressed with Jake
52:42in the progress he showed from one round to another.
52:45Really lovely creamy dauphinoise, perfectly cooked fillet steak.
52:48I like the blue cheese sauce.
52:50I was actually surprised and delighted
52:53by his raspberry chocolate cheesecake.
52:56And his food is crowd-pleasing.
52:58That is going to take him a long way.
53:01Emma, perfectly cooked mussels and clams.
53:04Prawns cooked very, very well.
53:06And then a shellfish veloute around the outside.
53:09There's lots of stuff to admire.
53:11And actually, in the whole room,
53:12it's probably the person who did the most process.
53:15The chocolate cake, I thought, was too rich,
53:17but I think she's got style and I think she's got a good touch.
53:20I'd like to see her go through.
53:22So that means we've got Jamie, Jake and Emma
53:26through to the next round.
53:28That gives us a conversation about Christine and Tama.
53:33Tama did a lot of process.
53:35Made the pasta dough, rolled it, shaped it,
53:39filled it, made ravioli.
53:41That's difficult to do.
53:43He's making a bisque and he's using prawn heads.
53:46That's difficult to do. He's actually managing to do it.
53:49The flavours of the ravioli were good.
53:51Dessert, we got forest fruits with mascarpone.
53:54It didn't look right, however, the flavours were really good.
53:58Christine cooked food that she would cook for her family,
54:01her children.
54:02Little bits of crispy chicken coated in corn chips.
54:05We got some chips, we got a dipping sauce.
54:07It wasn't your favourite.
54:08Dessert, a tiramisu.
54:10Tiramisu, but child-friendly.
54:12They look great.
54:13I think the dishes are quite simple, but decent.
54:17I honestly think this is one of the biggest challenges I've ever done.
54:21I'm not ready to leave just yet,
54:23but I'm really proud of myself for cooking in this competition.
54:29I'm really nervous about John and Greg's decision.
54:32I'm very competitive.
54:33I really want to win this show, that's where I want to stay.
54:36And I'm having a lot of fun.
54:47That was a great couple of rounds.
54:49Well done.
54:52We know what's coming up next.
54:54We know what it is we're looking for.
54:56We can't take you all through.
54:58One of you is leaving us.
55:01We have made a decision.
55:05The celebrity leaving us...
55:08..the celebrity leaving us...
55:17..is Christine.
55:19I'm relieved.
55:21I am!
55:23Thank you very much for all your courage, for your great food,
55:26for your big smile, and for being so brave.
55:28Thank you very much. Thank you for having me.
55:30Thank you so much. Good luck, everyone. Good luck.
55:33It's great to meet you, Christine. Thanks, Christine.
55:38I'm really, really proud of myself
55:40that I even went into a kitchen that I wasn't familiar with,
55:44that I tried to make food that I'd never made before,
55:47but I was well out of my comfort zone.
55:49That was too much of a stretch for me.
55:52I am going to carry on cooking at home,
55:54and I'm happy that I've done it,
55:56but I'm relieved that I don't need to keep practising
55:59in front of the nation.
56:08Well done, well done, well done, well done.
56:12I feel overwhelmed, and more than anything, relief.
56:15I've got loads left in the tank.
56:17Not tonight, though. Tonight, I'm done.
56:20Oh, my goodness, so happy.
56:22I love it, I love it, I love it.
56:24I can't say that enough.
56:26I'm going to get a MasterChef tattoo on my arm.
56:31I think I've got a more robust heart than I thought I did,
56:35cos it was slamming.
56:37So, delighted and really looking forward to the next challenge.
56:43I can't believe I'm still here.
56:45This is just the beginning.
56:46You wait when I pick up that spoon at the end
56:49and I've won the whole show.
56:51Probably not going to happen, but you can dream, can't you?
56:54Do you know what I mean?
57:00Next time...
57:02Let's go, let's go!
57:03Three more salmons going on, Cher.
57:05..the remaining four celebrities are back...
57:08We're not going to be done in time.
57:10..and the heat is on...
57:12It's bad!
57:14It's relentless.
57:15Agh!
57:16Honestly, how do they do this?
57:18..as they cook for a place in the quarter-final.
57:21If you can't take the heat, get out of the kitchen.
57:23Can I lie down?
57:33HEARTBEAT THUMPS