C MC - Series 19 Episode 9
C MC - Series 19 Episode 9
Transcript
00:00All this week...
00:01Ah! Honestly, how did they do this?
00:04..these three celebrities have been battling it out
00:06for a place in the quarter-final.
00:09It's bad!
00:11It's relentless.
00:12If you can't take the eight, get out of the kitchen.
00:14Now they're back to fight for a place in the semi-finals.
00:19MasterChef has taken over my life to the point
00:21I'm getting a divorce, lost my job,
00:23but, my God, I can roast a potato.
00:27I never thought I was going to go to the semi-finals.
00:29I didn't think I was going to go through the first heat,
00:32so I'm actually really, really proud of myself.
00:35I have never worked so hard in my entire life.
00:39It's challenging, but it's satisfying.
00:43We are in for a ripper.
00:45Hold on tight, because this is going to be an absolute beauty.
00:49At this point, the gloves are off and this is a fierce competition.
00:59MUSIC PLAYS
01:14Welcome and congratulations, you three,
01:17Celebrity MasterChef quarter-finalists.
01:20And a warm welcome to Max, who is, of course, Jamie's sighted guide.
01:26You're not just cooking for John and I today.
01:27You have three great past Celebrity MasterChef contestants
01:31in that dining room.
01:32You have got semi-finalist Sue Pollard,
01:35Celebrity MasterChef finalist Vicky Patterson,
01:38and champion of Celebrity MasterChef, Angelica Bell.
01:46Two courses, one hour and 15 minutes.
01:49Two semi-final places up for grabs.
01:52That does mean that one of you is going home.
01:54Celebrities, let's cook.
01:58Let's do this.
02:05There we go. Look at that. Come on.
02:07Jake, by his own admission, walked into this competition a novice.
02:11However, he is pushing it.
02:13If he keeps on this trajectory, he's going to go a really long way.
02:16That's a man full of ambition.
02:18I've got probably 700 tomatoes to chop.
02:23Question is, can he keep the momentum going?
02:26My fingers are hurting from chopping, man.
02:30I definitely am enjoying it a lot more than I thought I would.
02:33And I kind of just don't want it to end now.
02:36Every time I'm just thinking,
02:37maybe I could go that one step further.
02:39So we'll see how it goes.
02:44What are you making us, Jake?
02:46A papa pomodoro soup.
02:48It's got bread in it.
02:49It's got cheese on top.
02:51It's got croutons, tomato base.
02:53It's going to be delicious.
02:55And then the next course?
02:56I'm going to do salmon, pan-fried, with chilli jam on top,
03:00some asparagus and some buttered new potatoes.
03:03Have you tried these out at home?
03:05I would love to practise, but after filming here,
03:07I go straight and do a show that I'm in,
03:09and then I get home at one o'clock and then I'm back here.
03:12The show you're doing at the moment, you're on tour, what is that?
03:14I'm doing the full Monty at the minute.
03:15Are you? Yeah.
03:16Do you get all your cacks off?
03:18Every last bit of them. Do you?
03:19I'll take them off now. You know what?
03:21Let's keep our meat and two veg to the actual plates,
03:23if you don't mind, Jake.
03:25I'll be all right.
03:28We have got ourselves, for a starter, polpo di pomodoro.
03:31He's taking garlic and olive oil, coming with fresh tomatoes.
03:35So it's sort of like this hearty soup.
03:38Come on, man.
03:39How could you quicker than that?
03:41He's got a creamy cheese on there as well.
03:43He's got smoky, salty bits of pancetta.
03:46I mean, that's a lovely mix of ingredients.
03:49All right, get that all sucking up.
03:51Come on, baby.
03:52Main course, seared salmon, asparagus,
03:55potatoes with butter and chilli jam.
03:57Let's hope it's nice and spicy.
03:59Yeah, baby!
04:01Chilli jam!
04:03The cookery of that salmon,
04:04I'd like to see the meat of the salmon itself
04:07coming away in slippery pink slices.
04:10If you can see white around the edges, it's overcooked.
04:13Have you got time to do just a couple of full Monty steps?
04:15So this is one of the dances.
04:17We walk back.
04:18HE PANTS
04:19Then we flash the abs, jump round.
04:22HE LAUGHS
04:24Well done.
04:26Knives, knives. Where's my knife, now?
04:29Tamar knows good food.
04:31He was brought up with a Cypriot family.
04:33He knows the flavours, he knows the spicing.
04:36Whatever he cooks has great flavour.
04:39What I'd like from Tamar in this round
04:41is just a little bit more process.
04:44I do have a little bit of nerves.
04:46I've not got to panic.
04:47If I don't panic, I think I'll be OK.
04:50It is what it is, mate.
04:52HE SIGHS
04:55Quarter-final day, big day. What are you making?
04:57Well, I was told by you guys to push the boat out a little bit more,
05:00do more cooking.
05:02Today I'm going to make a grilled octopus
05:04with a parsnip puree for starters.
05:08And then for main, I'm going to do a fruit and mayo broth,
05:11shellfish in tomato sauce.
05:13And then I'm going to cook some razor clams.
05:15I've got some fresh lobsters I've got to boil, cook
05:18and get them into the stew as well.
05:19Sounds delicious. Yeah.
05:21You are going for it, aren't you? I am.
05:23I'm really into it, I'm passionate about it and I want it.
05:26It sounds to me like the MasterChef bite's got a hold of you.
05:29It has, and it ain't letting go.
05:30And I actually don't want it to let go,
05:32cos I'm enjoying the process and I want to take it with me
05:34for the rest of my life.
05:35You've got a lot of work to do, Tam. I have.
05:42Oh, that's not that lid. Where's the lid for that? That's it.
05:46Our first course, grilled octopus.
05:48Now, you've got to make sure there's a really nice char
05:51on the outside, it's warm all the way through,
05:53but it shouldn't be rubbery in any way.
05:55It should be lovely and soft.
05:57He's serving it with a parsnip puree, which is quite unusual.
06:01Where did that come from? Cos that is just crazy.
06:04A parsnip is thick and sweet.
06:07What you want with that octopus is something sharp,
06:10but a parsnip?
06:14Tam's main course is a cacophony, a cornucopia of seafood.
06:19We have got mussels, clams, lobster, razor clams,
06:24all together in a sweet tomato broth.
06:28As long as there's no grit in those clams and those mussels.
06:31Yep, they're cooking nicely.
06:33I hope he can pull it off.
06:35But, mate, that's a lot of work.
06:39This is good. This is good.
06:43Jamie has a great palate.
06:45In that last round, he gave us a blind fold,
06:47cos he wanted us to eat the food the way he understands it.
06:51And that was all about texture and flavour.
06:55Jamie, keep on going.
06:57Your food's great, it's food of the people and it tastes good.
07:01My biggest competition in the kitchen today is the clock.
07:05Physics starts to play a part as well,
07:06because you've got eight plates, 15 pans, loads of mixing bowls,
07:11and, yeah, I can't see any of them.
07:17I am making a fillet of beef with a peppercorn sauce
07:21and braised leeks and a nice mashed potato,
07:24followed by a chocolate mousse and a deep-fried chocolate bar.
07:29As a passionate Scotsman, how do you feel about the reputation
07:32for the deep-fried chocolate bar?
07:33It's like we've got a bad rep in Glasgow for it,
07:35but it's actually very nice, like a kind of salty chocolate pudding.
07:38But plenty can go wrong. Yes.
07:40And quite quickly and quite devastatingly so.
07:43If you were in the middle of your routine now, where are you?
07:46It's gone quiet and I'm sweating.
07:51Jamie obviously loves the classics,
07:53and we have got two classic dishes from him.
07:56We've got a fillet of beef.
07:57That's got a light brown sear on it.
07:59That's what we want, isn't it? Yeah.
08:01Which he's coloured in a fry pan first, then roasted it in the oven.
08:05Great. He can cook his beef any way he wants,
08:08from blue all the way through to well done.
08:10But if he hasn't rested it, as soon as he cuts into it,
08:13all the blood will come out and the beef will go dry.
08:18He's serving it with a peppercorn sauce,
08:20a reduction of different stocks, peppercorns, some cream.
08:24With that, we've got mashed potato.
08:25Please, no lumps, Jamie.
08:26Nice and buttery and creamy.
08:28And some leeks.
08:30The danger point for Jamie, as far as I'm concerned,
08:32is that chocolate mousse being set.
08:35If that chocolate mousse is not set,
08:37we've got a chocolate milkshake in the fridge,
08:39and that's going to be a problem.
08:42Now, the deep-fried chocolate bar, I think, is one of those things
08:45that is iconically Scottish, and I think that's a little bit of fun.
08:49Gets a bad rep, but it is battered hot chocolate.
08:52It's pretty nice.
08:54How long have we got? You've got 20 minutes.
08:57Actually, you've got 19 minutes.
08:59What are you doing? Walking.
09:01Don't run in the kitchen. Good lad.
09:12Oh, crack it.
09:13Well, I'm really, really excited,
09:15because this is the first time I've been here in my capacity
09:19as a culinary connoisseur.
09:23The last couple of years I've been here, I've come and I've been fed,
09:27and I've loved it, but I do remember times when I've come and I'm like,
09:31I wish I'd eaten before.
09:34I think this round is super difficult.
09:36It's the one where the wheels come off if they're going to, you know?
09:41Today's a little bit like dining in the dark,
09:43and you just don't know what you're going to get.
09:47Cheers, ladies. Cheers, then.
09:49Oh, looking forward to this. I know. It'll be fabulous.
09:56Jake, we're going to be going in three minutes, my friend.
09:58Yeah, got you.
10:01Right, Jake's starter,
10:02pappa al pomodoro with crispy pancetta and burrata.
10:06In brackets, Italian bread and tomato soup.
10:09Where is my ladle? Maybe... Just there.
10:13Pomodoro, is that how you pronounce it? Pomodoro?
10:16Sounds like prima donna or something.
10:19Do you reckon it's better than my halloumi salad?
10:21There isn't very much that isn't.
10:23I mean, if I want honesty, I'd just come to you, didn't I?
10:26I think cos, like, the soup's quite simple,
10:28the key to it is getting the seasoning right, isn't it?
10:32And the burrata.
10:34Is it like mozzarella?
10:35That's it, yeah.
10:36Well, why didn't they just say mozzarella then?
10:39Because it's burrata. Oh, I see. Right, OK, then.
10:44Right, we're done.
10:46Looks great, Jake. Off you go. Thank you.
10:47Right. I hope they like it.
10:49Well done. Well done!
10:56Bonjour!
10:57Oh!
10:59How are you three?
11:00Really good. Great, thanks.
11:02Right, here we go. Thank you, babe.
11:04You've got in front of you pappa al pomodoro.
11:07It's tomato-based, we've got some crispy croutons in there,
11:10some crispy pancetta on top, some cheese, a bit of basil.
11:14Please enjoy. I hope it's nice. I've never done it before.
11:16Oh, thank you, darling. Thank you. Enjoy it.
11:26I really like this because he's not been mean with his tomatoes,
11:30cos I'm absolutely a lover of tomatoes.
11:32I think they enhance every dish.
11:34This is pure, rustic tomato soup.
11:37And if you eat the burrata with the basil and the pancetta,
11:40it really works well as a whole.
11:42It's quite chunky, quite rustic.
11:44I was expecting it to be a little bit smoother,
11:46but I do think it tastes great. I've enjoyed it.
11:51What he's done there is recreated the flavours and textures of a pizza.
11:55It's yummy.
11:56There's texture, there's flavour.
11:58It's got a little bit of aroma to it. It's fabulous.
12:04Jake, yo.
12:06Did you blind them with your lovely charm? Teeth.
12:08With your charm? I did.
12:10This is Jake's main course, pan-fried salmon
12:13with a homemade chilli jam,
12:15served with buttered, crushed potatoes and parmesan
12:18and lemon asparagus.
12:21Oh...
12:23I think I said that quite well.
12:27Go, go, go. Come on.
12:29There's quite a few components there,
12:31so I bet that is a sweaty chef,
12:32cos I would be sweating right now if I had to make that.
12:35Stop panicking. You can do this. You can do this.
12:39But what stands out for me is this homemade chilli jam.
12:42I love it.
12:44I mean, I'd tip the chef.
12:48And then crushed, buttered parmesan potatoes.
12:51Dreamy. Bring on the butter.
12:53Oh!
12:55Can't, really, my eye.
12:56Hot butter.
12:58And what we definitely want is crispy skin on that salmon.
13:02Yeah.
13:03It's so good.
13:07Oh. Yeah. You can always take the skin off, Jake.
13:09Yeah, I'm going to take the skin off.
13:11We've only got two minutes left, Jake. OK, that's fine.
13:20You've got 60 seconds.
13:21Stress, man.
13:28Look at that.
13:30You should be going now. Yeah, I'm going, I'm going.
13:33Done? Yep, done.
13:34Well done. Thank you. Well done. Thank you.
13:40Me again. Hey!
13:41There you go, Sue. Lovely.
13:43You look lovely, by the way. Oh, thank you, darling.
13:45So we've got buttered new potatoes, some parmesan asparagus,
13:49some salmon topped with a chilli jam.
13:52Just enjoy it. I'll catch you later. Bye-bye. See you.
13:56Oh!
13:58I've had a right laugh. I don't want to go home.
14:00I hope the girls like my food.
14:01I tried to charm them a bit. I don't know if it worked.
14:03I hope my wife doesn't watch. Flirted a bit with Sue.
14:13The potato is really divine.
14:16I think he's done a great job with the asparagus.
14:19The salmon is seasoned well.
14:21The chilli jam...
14:23Please, can I have a bottle of it to take home?
14:27I love the flavours on this plate.
14:30Great dish, brilliant flavours, amazing presentation.
14:34I think he smashed it. Mm.
14:38Mm. Mm.
14:39It's really nicely cooked salmon. Asparagus cooked very, very well.
14:43Nice flavour combinations.
14:44I think it could probably do with a sauce,
14:46but I'm really impressed with what Jake's done.
14:48And that chilli jam is a revelation.
14:50Slightly sweet, slightly hot, slightly sharp.
14:52Mate, I tell you what, the boy can cook.
14:57Tama, you've got six minutes. OK.
15:03Tama's starter is grilled octopus in a lemon, parsley
15:06and olive oil drizzle with a parsnip puree.
15:10That was a lot of peas in that. Yes. He did really well.
15:14I do like the idea of the puree. I think it's fantastic.
15:18OK, you've got three minutes, Tam.
15:20Smooth puree.
15:21All right. OK, look at that.
15:23Grilled octopus is quite adventurous to cook.
15:25Lovely.
15:27Because you've got to get it right, otherwise it's just chewy and...
15:30Do you know what? It's beginning to work like a bit of a pro here, Tama.
15:33I'm doing my absolute best for you, my friend.
15:36I mean, fair play to him.
15:38Like, you've got to be pretty brave to come in and cook grilled octopus.
15:42Go, Tam, go. Go, Tama.
15:45Look at you! Unrecognisable.
15:47Go. Well done, you. Thank you.
15:49Good job. Well done, you. Thanks, guys.
15:53He's changing.
15:55Oh, here it is!
15:58Let me put these down first.
16:00Oh, hello. There's a tentacle.
16:02Oh, yes, this is the octopus. Yeah.
16:05For your start, you've got a grilled octopus with a parsnip puree,
16:10and the dressing is parsley, lemon, olive oil,
16:15and a little bit of Dijon mustard to give it a little kick for you.
16:18I hope you enjoy it. Thank you so much. Thank you, Tama.
16:25This is very well presented.
16:27When I bit into this tentacle,
16:30I think it's been cooked extremely well.
16:32I love the texture of this parsnip.
16:35I just love the sweetness of it.
16:37Look, I would order octopus in a restaurant.
16:39I think the parsnip puree is really sweet, but not too overly done.
16:42I really like it. The puree is lovely.
16:45And that little dressing, really well flavoured.
16:47I think he's put those different ingredients together lovely there.
16:51I was absolutely wrong about the parsnip.
16:53I actually find that delightful.
16:55The sharpness of that green, herby sauce
16:57actually blends quite nicely with the sweetness of the parsnip.
17:00And the octopus is well cooked. That's really nice.
17:03It's really good.
17:04He needs that sauce to go with the sweet parsnip, but it works.
17:08Right.
17:09Tama, main course. Yeah.
17:12Your sauce is done. Yeah.
17:14Your broth is done for your razor clams.
17:16You're ready to go.
17:17Your sauce is done. Yeah.
17:19Your broth is done for your razor clams.
17:22All you've got to do now is cook everything, don't you?
17:24You've just got to cook it.
17:27Tama's main, fruity de mer.
17:28Stew of clams, mussels, scallops, lobster and Alaskan king crab,
17:33and toasted sourdough.
17:35So we're going for a fish fest with this one. Yeah.
17:38Two minutes, you should be going. OK.
17:43I absolutely love all the ingredients here.
17:46Can you imagine?
17:48Tama, when was the last time you worked this hard?
17:50I think when I was a paint and decorator.
17:53I mean, five different types of shellfish.
17:55That's super adventurous.
17:57He's got to cook them all right,
17:58and I'm assuming they all have to be done differently.
18:00This is brave. I hope he gets it right.
18:03Whoa, look at that. Mate, what a treat.
18:07Looks good, smells good.
18:09Thank you, Chef.
18:10Let's hope it tastes good.
18:12I have a newfound respect for chefs.
18:15I will go to restaurants, I will never complain.
18:18I will say, Chef, even if the food's crap,
18:22thank you for your hard work.
18:26Fantastic.
18:27We've never ever cooked it before. Come on!
18:29Look at that! Come on, Tama! Go, Tama!
18:32Come on! There you go, Tama.
18:33Let's go, let's go. Beautiful.
18:35Beautiful work. Look at that.
18:39Oh!
18:41Oh, that looks fabulous.
18:42Wow.
18:43Ladies, what I've cooked for you for your main course
18:46is a fruit of the mare stew, which means fruit to the sea.
18:50So it contains clams, mussels, lobster, scallops,
18:56and that's a razor clam, and just a little bit of magic.
18:59Now, breathe. Breathe.
19:00Breathe. Bless you.
19:02I hope you enjoy it. Thank you.
19:03Thank you so much. I hope you enjoy it. Thank you.
19:05Look how fancy it looks. Yes, it does.
19:11Whatever happens after this,
19:12and I'm going to be completely honest here,
19:14I'm proud, overwhelmed, and happy.
19:21This is a theatrical fish fest.
19:23Ooh!
19:24Because every fish on the plate is doing something,
19:28and the broth has that kick,
19:30which just gives it something different.
19:32I really like it.
19:33Great mussels. I absolutely love a mussel.
19:36I adore this lobster.
19:38I think it's like a feast of fun, actually.
19:41I just think this is a really professional dish.
19:45A great big bowl of rich, lovely seafood
19:48with sweet tomato sauce, lashings of garlic.
19:51Absolutely fantastic.
19:53The razor clam is slightly under.
19:55He hasn't got it absolutely bang on, but I would eat it all.
20:00Who doesn't like butter?
20:04So, Jamie's main.
20:07Fillet or fillet of beef with braised leeks,
20:11creamy mashed potato and a peppercorn sauce.
20:14Oh, sex on a plate.
20:17You've got four minutes and you should be going.
20:19Got to carve the beef. I've got to carve the beef.
20:21Doing a bit of beef or a bit of steak right isn't easy.
20:25I remember when I did mine and I didn't leave it to rest
20:27for long enough and there was blood everywhere.
20:29Is that a usual technique,
20:30the cross over left hand, hold the other end? No.
20:36Creamy mashed potato has to be creamy and luscious and glorious.
20:41Lovely. Great job.
20:43And a peppercorn sauce has to be just right.
20:45Just a bit peppery, but not over the top.
20:47Is that a load of butter in with them leeks?
20:49Yeah, they're braised, yeah.
20:50Whoa, mate.
20:52They're done.
20:53Well done. Let's go. Let's take them.
20:56Let's send them.
20:57Thank you. Thank you.
20:58Very good job.
21:00Be careful of the door on your left so you don't smash the plate.
21:02HE LAUGHS
21:06Hiya, ladies.
21:07Oh, hello, honey. How are you doing?
21:11OK, ladies, your final main course of the day is a fillet of beef
21:14with a peppercorn sauce, braised leek and mashed potatoes.
21:17Enjoy. Thank you so much.
21:19Excellent. Cheers.
21:21I'm back with your pudding.
21:22No!
21:25OK, this is a bit of me.
21:32You would think, wouldn't you, that that would be really raw
21:37because it's quite sort of bloody,
21:38but I have to say, you cut into this and...
21:43No, I'm really, really nicely surprised.
21:46I get really nervous when I'm served steak
21:48because I know how I like it,
21:49but I lucked out because I got a piece that was just right for me.
21:53Went well with the mash and the sauce.
21:55I think he did a really good job.
21:57Tasty.
21:58I will say this, the sauce was a little bit thin.
22:00It was a little bit runny.
22:03It's got the flavour of the peppercorn sauce,
22:05it just needs to be reduced a little bit more.
22:07Very good, creamy, buttery mashed potato.
22:09Biggest issue is, of course, the beef hasn't rested for long enough.
22:13When he's cut into it, all the juice has come out and it's gone dry.
22:20You've got 15 minutes on your next course.
22:22Yeah. Your mousse is in the fridge, isn't it?
22:23It's in the fridge, yeah. So what have you got to do?
22:25I've just got to toast some walnuts, whip up some cream.
22:28Onwards and upwards. Let's go, Jamie, let's go.
22:31We have one dessert for today.
22:33Jamie is making chocolate mousse with toasted walnuts,
22:36deep-fried chocolate bar, something I've always wanted to try.
22:39Oh, they're brilliant. With whipped cream.
22:41Now, this sounds delicious.
22:47Chocolate mousse has got to be smooth.
22:48Mate, look at that.
22:51I quite like the idea of the toasted walnuts,
22:53because that will mix nicely with the mousse.
22:56Give it some texture. Yes.
22:57Have you ever had one of these loose about the hoose?
23:00I've had plenty of mousse loose about the hoose.
23:03Speaking as someone who sort of lives north-east on the Scottish border,
23:08deep-fried chocolate bars, so good.
23:12They look like honeycomb.
23:13This is an absolute experiment, gents.
23:20Right, there we go. Done.
23:22Beautiful. Back we go.
23:24Max and I will stroll and promenade with our mousses.
23:27Thank you very much. Thanks, Jamie. Good job.
23:29Cheers.
23:31Hey, guys. Oh, hello, darling.
23:33Oh, hey, that looks nice.
23:34It's your pudding.
23:35Yay.
23:37Very excited.
23:38Oh, thank you so much.
23:40Your final course of the day is a chocolate mousse
23:43with some toasted walnuts, a deep-fried chocolate bar...
23:46Yay. ..and some whipped cream.
23:49So, enjoy. Thank you.
23:50Pleasure. Thank you so much. Cheers.
23:54I want to eat this so much.
23:56I never thought I'd say I've cooked for Sue Pollard.
23:58They seem very friendly, but, you know,
24:00they could be in there ripping me apart.
24:05It seems to me that that should be a little bit thicker.
24:10I tried a little bit of the Backladd chocolate bar
24:13and it was gooey and chewy and sweet
24:16and all the things I wanted it to be.
24:18Cream was perfect.
24:19This, for me, was a really nice dessert.
24:21This is lovely. Chocolaty, it's got a nice crunch to it.
24:25It's lovely. Chocolaty, so many different elements.
24:27I love the touch of the deep-fried chocolate bar.
24:30But, you know, my one criticism could be it could have stayed
24:32in the fridge a tiny bit longer.
24:36It's not too sweet. Lovely chocolate flavour.
24:38I like the addition of the cream to it as well.
24:40Textures are all wrong.
24:41You can clearly see it's liquid in there, it hasn't set.
24:43I've never been a fan of that deep-fried chocolate bar.
24:46When you cook it, it just goes to goo.
24:49What is obvious with these three is the ambition.
24:52They are really, really pushing.
24:56We know what sort of competition Jake has had.
24:59We loved that chunky tomato soup with the bread.
25:02The dining room loved the flavours.
25:04They were just expecting a smoother soup.
25:07Jake's salmon dish with the crushed potatoes and the asparagus, great.
25:11The chilli jam, everybody loved.
25:13We all enjoyed it.
25:14Jamie's two courses, both very, very classic.
25:17Lovely fillet of beef, creamy, buttery mashed potato,
25:21leeks, buttery too.
25:23But he hadn't let that fillet of beef rest enough,
25:25which meant the fillet was going slightly dry.
25:27And that sauce just was not reduced enough.
25:30The mousse, we all agreed, hadn't set enough.
25:34Flavours were good, but it wasn't set.
25:37Tamar really pushed that.
25:39I think it's a good thing that he's got a good sense of humour.
25:43Tamar really pushed in this round.
25:45I was dubious about the parsnip puree,
25:47but it worked with the dressing he made.
25:49Everybody rejoiced over that main course.
25:52John, it was just a glorious shellfish stew, wasn't it?
25:55I don't think he got the cookery absolutely right
25:57on every piece of fish, if I'm honest.
25:59But, mate, we all enjoyed it.
26:01We know that we got good dishes from all three,
26:04so this comes down to very, very fine margins.
26:08We've just got a taste of what it's going to be like
26:10if we get a little bit further and a little bit further,
26:12so hopefully I've done enough.
26:16Nobody wants to go home, and I hope it's not me.
26:19If it is, I want one of those two to win.
26:23There's no point getting to a semi or a quarterfinal
26:25if you don't win it.
26:26So I'm happy to get through, I want to get through,
26:28and if I get through this round, I think I'm going to win it.
26:32You can cook with one hand.
26:35And then spin round to your left.
26:39I would like to say thank you
26:41for an incredible MasterChef quarterfinal.
26:44Well done.
26:46Got the feedback from the ladies in the dining room.
26:48We have made a decision, and I want to tell all three of you,
26:52it came down to incredibly fine margins.
26:57The celebrity chef, the chef of the day,
27:00incredibly fine margins.
27:03The celebrity leaving us is...
27:10..is Jamie.
27:11Well done, boys.
27:12Jake, congratulations.
27:14You all right?
27:15Come here, big man.
27:17I couldn't have lost the two nicer guys.
27:19Well done, boy, boy.
27:20Jamie, it's been an absolute privilege.
27:22No worries at all.
27:23Well done, guys. Thank you very much.
27:25Thanks for the competition. Had a really good taste.
27:27Take care, Jamie. Well done, mate.
27:30What a man.
27:32It's a bit disappointing, of course, I'd like to stay on,
27:34but I am rooting for Jake and Tama.
27:36They're absolutely lovely guys,
27:38so I wish them all the luck in the world
27:40and sod the pity if we beat them.
27:42Celebrity MasterChef semifinalists, congratulations.
27:44Yay!
27:45Come on, boys.
27:47Come on, Jamie, well done.
27:51I don't know what's just happened.
27:53I honestly can't believe it.
27:55It's been pretty hard.
27:56I only imagine it's going to get harder, but I'm ready.
27:59Let's do it.
28:01So excited and grateful and so happy, to be honest.
28:05Semi-finalists in MasterChef.
28:07I mean, you're kidding me.
28:09Couldn't get better than that, could it?
28:11You deserve it. You deserve it.
28:13We're going through.
28:14I mean, we've got to do it for Jay now.
28:16Yeah, we've got to do it for Jay.
28:18And the hard work starts now, I think.
28:19Yeah, man. Yeah.
28:21Next time, the last five celebrities...
28:25Come on, you can do this.
28:26..take on the challenge...
28:28I've never done this in my life.
28:30..you need to dance...
28:31..to become Celebrity MasterChef champion.
28:35Oh!
28:37That's not OK.
28:39Oh!