• 3 months ago
C MC UK 2024 Episode 10

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TV
Transcript
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!
00:44It's the last week of Celebrity MasterChef heats.
00:49And the final five celebs about to put their cookery skills
00:53to the test are...
00:55..strictly-come-dancing professional Vito Coppola.
01:00If I hear Vito and MasterChef in the same kitchen,
01:04I think I'm going to cry.
01:06I'm going to cry.
01:08I'm going to cry.
01:10I'm going to cry.
01:12If I hear Vito and MasterChef in the same sentence,
01:15I still cannot believe.
01:17I am so ready to do this.
01:19Ah!
01:21I'm so happy.
01:23Late-night radio DJ OJ Borg...
01:26I've done a bit of cooking, everything's gone wrong,
01:28so you know what they say, never have a good rehearsal.
01:31..singer and sugar babe Mutia Buena...
01:35I love going on stage singing in front of thousands,
01:38but this is very intimidating right now.
01:41..breakout star Diane Carson...
01:44I asked my husband how he would consider me as a cook
01:47and he said it would be a bonus if the food landed on the plate.
01:51..and master make-up artist and TV judge Dominic Skinner.
01:57So you're going to see me running around with sweat on.
02:00I'll have a powdered centre, obviously,
02:02but other than that, sweaty Betty.
02:07They could well be great singers, great dancers,
02:10they may even know a couple of mind tricks, but can they cook?
02:14An exciting week to come, I feel.
02:21I hope you don't mind me saying, but you five look a little bit nervous.
02:28Welcome to Celebrity MasterChef.
02:31You are our last batch of five celebrities in this year's competition.
02:36I do have to warn you, we have had some real quality go through here.
02:40Well, that's pressure. No, no.
02:44This, your first challenge, we call Under The Cloche.
02:48There are five cloches here.
02:50Under each, there is a different ingredient.
02:53We're going to ask you to cook for us a dish with that ingredient.
02:57It must be the centrepiece of your dish.
03:02Dom, would you come up, please, and choose a cloche?
03:06Cooking for myself and cooking for friends is one thing.
03:10Cooking for John and Greg...
03:12Oh, I'm a little bit sick.
03:14Do you have lucky numbers, Dominic?
03:16Yeah, six.
03:18LAUGHTER
03:20I'm just hoping that one judge to another,
03:24they're going to be a little bit kind.
03:26Lucky lefty.
03:31What the hell is that?
03:34Is that from Doctor Who?
03:36It's called a celeriac.
03:38Oh!
03:39Have you eaten a celeriac before?
03:41Probably.
03:42Dominic, great. Thank you very much indeed.
03:44Thanks.
03:47Oh, my God.
03:49Diane, would you please come and choose?
03:52I've never been judged in my food.
03:54Well, I was actually once, because once I made a pavlova
03:57which only rose half a centimetre.
03:59My guests took it out into my garden and played frisbee with it.
04:06OK.
04:07Do you know what it is?
04:09It's a...
04:10Well, it's a small chicken of some description, anyway.
04:12Beauty! There you go.
04:14It's called a poussin. Yeah.
04:16That would have been my next guess.
04:18Thanks, Diane.
04:22Mutia, it's your turn.
04:24Oh, lucky me.
04:26I like to think I can pretty much pick up anything
04:29and be able to cook it, but that's what we all say.
04:32I'm going to go in the middle, I think. OK.
04:34There's a lot of pressure going on right now.
04:36I feel very discombobulated.
04:41Oh.
04:42Is that scallops?
04:44Hey!
04:45They look amazing. Well done, you.
04:47I've not really cooked it properly, but...
04:49But if you've eaten them, that's fine, that's not a problem.
04:52The problem is they're in their shell. Yes, I see that.
04:55Which means you've got to get them out.
04:57OK, I'll figure it out. OK.
04:59Good, you've got a smile on your face, I like this.
05:01Yeah, I'm happy with this one. Beautiful.
05:03Thank you. Thank you.
05:04We've got one happy customer, right?
05:09OJ, it's your turn.
05:13You see, I'm a lifelong vegetarian, a proper 80s vegetarian,
05:16so if I have to cook meat, I think they'll think I have no skills.
05:21If I cook them vegetarian stuff,
05:23I think they've got very few skills.
05:25Are you used to daylight, OJ? Nope.
05:27You're usually up at, like, midnight to three o'clock in the morning?
05:30Oh, yeah. Sleep is for losers. Is it?
05:32I wish I was a loser.
05:34I'm going to go this way.
05:38It's a pineapple.
05:40Yeah! You know what it is!
05:42Beautiful. OK.
05:44I'm not ecstatic, but I'm not upset.
05:46I'll save the tears for later. Wonderful.
05:49Mmm.
05:51OK, Vito, up you come.
05:53My turn. Hello.
05:55My plan is to always bring first my Italian roots.
06:00Yeah, I really feel that this is... Here, yeah.
06:03If the ingredient is something that I've never seen before,
06:07I will ask the energy of my grandparents to say with me,
06:11like, I will have my grandmother here, my granddad here.
06:14It's not a sausage roll.
06:19It's cheese.
06:21Ah, it's cheese.
06:24Do you know what animal it might come from?
06:28Goat.
06:30Clever. Yeah. Thanks very much.
06:32Thank you so much.
06:34HE LAUGHS
06:37It looks like a sausage roll, but it's cheese.
06:41Rightio. You'll have one hour.
06:44Alongside that ingredient,
06:46you can also use whatever you like from this larder behind us.
06:51Make us something truly delicious.
06:53Let's cook.
06:57Oh, OK.
07:03Fear, trepidation.
07:06I'll be fine.
07:08Ooh.
07:09Just, yeah, keep it simple but flavoured, I think.
07:14I feel a bit nervous.
07:16I have this anxiety, you know.
07:18I'm just fondling produce now.
07:20I'm going to take some potatoes as well.
07:22Now I feel like I'm just filling my pockets full of potatoes.
07:27Where do I take the flour?
07:29Where?
07:31Oh.
07:33Come on, you can do this. It's peeling.
07:35It's peeling, that's all it is.
07:37Make-up artist Dominic Skinner is best known as a judge on TV.
07:43What if I only peel it in the hour?
07:47He has 20 years' experience working with some of the world's
07:50most iconic fashion designers and beauty brands.
07:54I am very much about opening the fridge, staring at it
07:58and then just creating something.
08:00It's a bit like my make-up case.
08:02Bit of this, bit of that.
08:04What's the point of a recipe other than making you stay in a lane?
08:08The world is a big enough place.
08:10Adventure. Go on, go out, see what's around.
08:13Dominic, you are an absolute magician... Thank you.
08:16..when it comes to make-up and makeovers. Yes.
08:19Does that mean that the appearance of your food
08:22is very important to you?
08:24The idea is yes, but I think with this case,
08:27I just want to get to the end and have something you can eat.
08:31Right, OK, so what are you going to make?
08:34I'm going to make a rushti. Nice idea.
08:36Because it's something I used to eat quite a lot, like as a teenager.
08:40What are you serving with it?
08:42I would normally have it as a breakfast thing. OK.
08:45So I'm going to have some bacon, some egg.
08:47Like, come on, I can do this. Of course you can. Yes.
08:50I think people with bald heads and glasses
08:52naturally fit into this kitchen.
08:54Well, you know what? We're similar.
08:56We have very similar looks.
08:58We get mistaken... Do you get mistaken for me?
09:00I've often got people coming up asking me to do their make-up.
09:03Oh, see, that's the thing, everyone's asked me to cook things,
09:06and I just, I'm like, no.
09:10Dom got the celeriac.
09:12He is making us a breakfast, which is a great idea.
09:15Celeriac, he's grated, and then he's going to mix it
09:17with a little bit of potato and turn it into a rushti.
09:20A rushti is a vegetable cake.
09:22You've just got to let it do its thing.
09:25You can't rush a rushti,
09:27and you can't say that when you've had a few drinks.
09:30He needs to make sure those rushti are cooked all the way through,
09:33otherwise the celeriac and the potato will be starchy and taste raw.
09:37I feel like I need to be looking busy.
09:41He's never used a celeriac before, and he's going for it.
09:44Do we at least get to keep the aprons?
09:46Yeah, I hope so.
09:47Cos otherwise I've come here for nothing.
09:53Retired schoolteacher Diane Carson
09:56shot to fame in the 2024 series of The Traitors,
10:00appearing alongside her son Ross.
10:03Over 7 million viewers watched as she met her demise
10:07sipping pink Prosecco from a poisoned chalice.
10:10The thing is, of course, don't forget that I have something to prove,
10:14because during my time in The Traitors,
10:16my son told the world my Sunday roasts were awful.
10:20And my Sunday roasts aren't awful.
10:22They're not amazing, but they're not awful.
10:25So I sort of want to vindicate myself in some way.
10:31Diane, look, we love you on The Traitors, right?
10:34So you can work things out really quickly.
10:37And successfully. It depends.
10:39Can you apply that same sort of logic to MasterChef and the cookery?
10:42I'm hoping to, yeah.
10:44Do you have a style with your cookery?
10:46Chaotic.
10:48You're in the right place. Yeah.
10:50You've got the poussin. Mm-hm.
10:52What are you going to do with it?
10:54It's going to be stuffed and roasted with chips.
10:56So chicken and chips.
10:58And I'm going to do a nice crispy chilli kale.
11:00Are you making a gravy of any sort?
11:02I do hope so, yeah. Chicken jus.
11:04What have you stuffed the poussin with?
11:06Just a shallot. But it's still stuffed, you know.
11:13Diane got the poussin. She's roasting the chicken whole.
11:16Diane's got to make sure that chicken is seasoned really,
11:19really well. Hopefully the skin on the outside will be nice and crispy,
11:23but it's going to be actually cutting it and presenting it.
11:26How will she do that?
11:28Whatever she does, it needs to look pretty.
11:34Come on, Vito, you're Italian.
11:36You should know how to make pasta. Come on.
11:38Born in southern Italy, professional dancer Vito Coppola
11:42joined the Strictly line-up in 2022.
11:46Just a year later, he won the competition
11:48with Coronation Street star Eli Leach.
11:52Because I'm a dancer, I don't dance on my own,
11:54I dance with a partner, so the kitchen will be my dance partner.
11:57Come on, why are you sticking on my finger now?
12:00I will spin, probably, you know, you will be flour,
12:03like, flying around and salt everywhere.
12:06I just have to connect with the ingredient I will have.
12:09I have no idea how to do this.
12:13Vito got goat's cheese. He's going to make a bowl of pasta.
12:17In a pan, he has got a little bit of the goat's cheese,
12:20which is in some flavoured oil,
12:22and that will come together like a creamy sauce.
12:24Then he's going to put more goat's cheese through the pasta
12:27right at the last minute, and maybe he's going to sprinkle
12:29pistachio nuts across the top.
12:31Is there a shape you call this?
12:33The shape? Yeah. The shape of pasta? Yeah.
12:35It's a pasta retangolare.
12:37I've never heard of retangolare, but I'll give it a go.
12:40Garlic, goat's cheese, olive oil and pasta together?
12:43It could be fantastic.
12:44He's got to make sure there's plenty of goat's cheese in there
12:47because goat's cheese needs to be the star, not the pasta.
12:51Vito, should I be surprised that a Southern Italian
12:54is making pasta or not?
12:56No, I mean, I've spent all my childhood with my grandma,
12:59my nana, my mum, you know, and I want to make them proud.
13:03For us, food is a big thing. It's very important.
13:05You cook and you talk like you dance.
13:07Lots of expression, lots of passion.
13:09Very expressive, yeah.
13:11That's why I have to try to be very focused.
13:13The thing is, always try to channel everything, you know,
13:16in the thing you do.
13:17Otherwise, it's too away, you know, up, down, diagonal.
13:20I'm exhausted.
13:22I know.
13:23You move around more in five minutes than I do all day.
13:30Guys, you're halfway.
13:33OK.
13:36Try not to rip them.
13:38Singer-songwriter Muccia Buena is best known
13:41for being a founding member of pop supergroup The Sugar Babes.
13:45I've never done this in my life.
13:47After three multi-platinum-selling albums,
13:50she left to pursue a successful solo career
13:53before the band reformed in 2022.
13:56I'm not a chef, you know,
13:58but I do know how to mix good flavours together.
14:02And I also don't measure, so I literally throw.
14:06I throw in and pray for the best.
14:08This is kind of what I'm going to be doing today.
14:11Muccia's got the scallop.
14:12She's never cleaned a scallop before in her life,
14:14but she's done very nicely with that.
14:18The scallop needs to have a nice little colour on the outside of it
14:22and it should be soft on the inside and slightly bouncy.
14:25Then she's making a dressing separately in a pan.
14:28Ginger, chilli, spring onions and soy sauce.
14:32Muccia's cooked some rice, free-flowing rice,
14:34which Muccia hopefully seasoned quite well
14:37so it doesn't get in any way hard or soggy or stuck together.
14:42Do you have a style of cookery, would you say?
14:44Well, I grew up on Filipino food.
14:46My dad's Filipino, so I pretty much eat meat and rice every day.
14:52But I've not done scallops before, unless it was out of a packet.
14:56Have you eaten scallops before?
14:58I have, in a nice restaurant.
15:00I like spice,
15:02so I thought I'd just try a bit of butter with a bit more spice,
15:05but it's taken over.
15:06So you've performed in front of tens of thousands of people?
15:09I have.
15:10And you're nervous of cooking a scallop for me and John?
15:12Yes.
15:13This sounds great.
15:20You know what they say? They say it's more speed.
15:23Well, I'm more speed.
15:25Lots of anxiety.
15:2744-year-old OJ Borg has hosted BBC Radio 2's
15:31midnight to 3am slot since 2018.
15:34By day, he lives in Manchester and cooks regularly for his family.
15:41Am I competitive? Yes, but in a really wholesome way.
15:44Like, I love a competition, I love competing,
15:47I love trying to win.
15:49And I never lose,
15:50I just sometimes haven't finished winning when the time runs out.
15:55OJ, I used to work through the night, all right?
15:57Yeah. You worked funny hours.
15:59Does that mess up your meal patterns?
16:01Mate, I have about 4,000 meals a day at all weird times.
16:04Like, I don't eat at the same time as anyone else.
16:06I try not to eat during my show,
16:08cos that is a shortcut to falling asleep during a long record.
16:11Put meatloaf on, my producer will be kicking me awake.
16:13OK, now, you got the pineapple. Yes.
16:15Which I don't think is easy.
16:17No, but had I got the poussin,
16:19I don't know what I'd have done with that,
16:21cos I'm a vegetarian, never cook meat.
16:23So I am going to attempt to blacken it,
16:25which is a good way of saying, if I burn it, I've meant to do it.
16:28I'm going to turn that into a salsa with mushrooms
16:31and then put it into a tortilla.
16:33Potatoes on the side with some paprika on it.
16:35Do you make tortillas at home? Never done it.
16:37OK, this is pretty ambitious, OJ.
16:40Listen, I like ambition, I like to go big and then normally go home.
16:46OJ got the pineapple and I would have thought he would go sweet,
16:50but he's not, he's going savoury.
16:52He's going to make us tortillas.
16:54He's going to have to make sure they get really thin,
16:56so he's going to put them in a pan, get some colour on the outside.
16:59That is...
17:01Look at this!
17:03With the pineapple, he's going to make a charred pineapple salsa.
17:06Well, that's great.
17:07Charred pineapple, chillies, tomatoes, coriander.
17:11As long as there's a nice amount of spice in there,
17:13I'll be really excited about it.
17:15The mushrooms he's doused in soy sauce.
17:17I hope they don't become too salty.
17:19Let's see if it works.
17:21That feels better. That feels better.
17:25Guys, I'm sorry, you have eight minutes left.
17:32Right, I suppose I should really start cutting that now, shouldn't I?
17:35I'm looking at everyone running around and I'm just sitting here
17:38waiting for two very small frying pans to cook.
17:42So I'm panicking that I'm not doing enough.
17:45I didn't expect this.
17:47They're becoming huge.
17:49They look like towels.
17:52Right, I'm going rogue.
17:54I'm going to make a mustard creme fraiche...
17:59..sauce.
18:01Do you know what? I'd like to point out I never carve meat.
18:05My husband does what she can say.
18:08Presentation, OJ.
18:12I smell burning.
18:1390 seconds. That's a minute and a half.
18:16Let's finish up now, please.
18:21Actually, that's not too bad.
18:25God, I cannot believe I'm even here doing this.
18:30Ooh! This is very cute.
18:34That's it, your time is up. Stop!
18:36Well done.
18:42I sweat everywhere in my body, yeah.
18:45I think more than when I dance.
18:48Mutia, are you ready? I am.
18:51Come on, we're ready for you. Nervous.
18:54First up is pop star Mutia. Hello.
18:58She's serving her main ingredient of scallops with chillies,
19:03rice and a pepper, chilli, ginger and soy sauce.
19:08My observation here, you've got the scallops out of the shell
19:11really well. Thank you.
19:18That may well be the first time you've ever cooked a scallop,
19:21but you've cooked it perfectly. Thank you.
19:23Oh, my God, I'm... OK.
19:25You've got colour on the outside.
19:27That is a perfect texture inside there.
19:29There's a little hint of chilli on it as well.
19:32Your rice is light and it's fluffy.
19:35I think your food's fantastic. Thank you.
19:40Great sauce. Those flavours, to me, are quite familiar
19:43as far as being really Filipino. Yeah.
19:45Lovely saltiness, sweetness of peppers,
19:47little bit of chilli heat coming through there as well.
19:50You were clever here. You stayed with things that you know
19:53and you paired it with something you didn't know.
19:56Good job. Thank you.
19:58I'm so proud. Thank you.
20:04I was so nervous this morning and now I just feel like,
20:07OK, I've got that out of the way and there's a chance.
20:12But I'm just over the moon.
20:14Like, they actually carried on eating it afterwards.
20:17So I'm still trying to come back to earth right now.
20:20I'm on a high. I'm on a high.
20:24Dancer Vito has cooked his ingredient of goat's cheese
20:28with butter and olive oil to make a sauce
20:31for his handmade pasta Rectangulares,
20:34garnished with chopped pistachios.
20:37Now, the shape of this pasta...
20:39Pasta Rectangulares.
20:41Is there such a thing or is it something you made up?
20:43It's something that I made up. Beautiful.
20:45I'm glad you're honest. Yeah.
20:54Firstly, can I say, I love your passion.
20:56Love that you've made pasta.
20:58You can definitely taste the goat's cheese.
21:00And I like the sweet pistachio nuts with it.
21:02I think that's wonderful, with the garlic coming through the background,
21:05salty parmesan, that's really good.
21:07But that sauce and the pasta hasn't become one,
21:10because you haven't used the pasta water.
21:12If you use the hot pasta water,
21:14you won't get these big lumps of cheese,
21:16it will become more like a sauce.
21:18It doesn't have that unity that you would want.
21:21With the dancer. That's right. Yeah.
21:24Your pasta is rolled out thin enough.
21:26You've got a lovely, lovely flavour of that goat's cheese.
21:29It's clear throughout. It's salty, a little bit tangy.
21:33I think you must have spent a lot of time with Mama and Nonna
21:36at the kitchen table eating pasta, because that is really quite lovely.
21:40Thank you. Thank you.
21:44I mean, wow!
21:46I just have my heart inside, like, boom, boom, boom, boom.
21:51I feel, honestly, like, overwhelmed.
21:54I didn't expect all of this.
21:56It's like, my mind is blowing.
22:00Radio DJ OJ has used the pineapple to make a vegetarian main.
22:06Blackened pineapple salsa with tomatoes and chilli,
22:10served in a tortilla with soy mushrooms and sour cream.
22:14And paprika-spiced potatoes.
22:22I'm pleased to tell you the pineapple is the star of the show.
22:25Good. Well done, you.
22:27I believe that pineapple could be a little bit more spiced.
22:31Tortilla, lovely, nice and soft, not too crisp,
22:34but really thin.
22:36Mushrooms all meaty with a little bit of saltiness coming from soy.
22:39The red onions and the coriander running through the whole thing
22:42giving a bit of freshness. I'm really impressed.
22:44Give it a bit of chilli.
22:47That real heady, almost sharp sweetness of the pineapple is great.
22:52These potatoes that are smoky with paprika are absolutely lovely.
22:56If you've been a vegetarian all your life,
22:58you have to be creative in your cookery, and you can see that here.
23:01I think that's great. Thank you.
23:03Are you happy with that?
23:04I wish I'd got more chilli into it, cos I could taste the lack of chilli
23:07and I panicked at the end and thought,
23:09oh, it'll be fine, when it wasn't.
23:13Right now, I'm feeling like I've just run 94 marathons back-to-back.
23:19What their comments were were absolutely bang on
23:22and I want to make it right.
23:26TV personality Diane got the poussin.
23:30She's roasted it, stuffed with a shallot,
23:33and served it with crispy honey and chilli kale,
23:36chips and a chicken jus.
23:40I seem to have a breast and a leg.
23:42Greg seems to be missing an appendage.
23:44Yeah, I mean, to be fair, I don't do the carving at home,
23:47so I sort of just muddled my way through carving the chicken for you.
23:56Your chicken is glorious.
23:59It's really soft and moist.
24:02It looks like it's been hacked away from the bone.
24:05Yeah, it has, really.
24:06But it tastes fantastic.
24:09Now, am I telling the truth or am I a traitor?
24:13Well, in this case, you're telling the truth.
24:16Your chips, they're a bit soggy, they haven't quite worked out.
24:20The sauce could be thicker, but it's got the lovely chicken flavour.
24:24The kale itself, with a little bit of spice coming through it,
24:27and then the sweetness of honey, that's fab.
24:30I'm impressed with your palate, Diane.
24:32Your carving is atrocious.
24:35Thanks, Diane.
24:38I knew the carving was going to be a problem
24:40and I worried about it from probably the beginning.
24:43It was a bit of a hash, but it still tastes OK.
24:47Finally, it's make-up artist and TV judge Dominic,
24:51who has used his ingredient of celeriac to make a breakfast dish.
24:56Celeriac and potato rosti, fried egg, crispy bacon and roasted tomatoes,
25:03with a whole-grain mustard, soy and creme fraiche sauce.
25:16I love your rosti. I really do.
25:18I think it's a very, very clever idea.
25:20It's cooked all the way through, it's not burnt, it's not greasy.
25:23Fried egg across the top with the yolk running down onto it,
25:26crispy bits of bacon. I'm liking this a lot.
25:30Your splodge, it actually tastes all right,
25:33but, you know, a grey splodge just looks to me like grouting
25:37for the tiles in your kitchen.
25:39But the design and cookery of your rosti breakfast is wonderful.
25:45Brilliant.
25:47Dominic, I'm really impressed. You seasoned well, you cooked calmly.
25:51The celery, I can do what you did, I thought was very, very brave.
25:54Thank you. I think that's great.
25:57It's quite emotional up here, isn't it?
25:59This is probably more stressful than Fashion Week.
26:03I can handle 50 models, bring them on.
26:05This...
26:11I feel so sorry for all those make-up artists
26:14that I have judged over the years,
26:16because I now totally understand how they must feel.
26:20I feel like I need to phone each and every one of them and apologise,
26:23because it's just... It's horrifying.
26:28We got through this, didn't we? We got through this.
26:31But I did it. I made a rosti.
26:34I don't even know where that came from.
26:36Maybe I've got a little chef inside me that's just desperate
26:39to come out, a bit like Ratatouille,
26:41who's going to pull my hair, if I had some.
26:44From a very nervous start, these five have truly impressed.
26:49Oh! Well done, guys.
26:53That was quality.
26:55Mutia, with her scallops and that ginger-chilli soffa,
26:59was just outstanding.
27:00But Rosti's, perfectly cooked chicken.
27:03Making your own pasta, making your own tortillas.
27:05I mean, what's not to like about these five?
27:08The only problem now for them is our expectations just go flying.
27:12That was intense. It was. It was very.
27:15Because they said nice things. They did.
27:17That's, I think, setting us up, possibly, for a fall.
27:20What comes up next, of course, is going to be tough,
27:22and they're going to have to step it up.
27:24110% of commitment, effort, and we smash it.
27:27I agree. We've got this. Come on, all right, yeah.
27:29THEY LAUGH
27:31Yeah.
27:33Can I just have a nap first?
27:43MUSIC CONTINUES
27:59Welcome back, and congratulations.
28:01You have got off to an absolute flying start.
28:04This we call a dinner party challenge.
28:08It's your dinner party, and we are the guests.
28:12We want something with a bit of glamour, please,
28:14a bit of sophistication.
28:16You'll have one hour and 15 minutes, a main course and a dessert.
28:20At the end of this, one of you is going home.
28:24You know what you've got to do.
28:26Ladies and gentlemen, let's cook.
28:34Oh, no!
28:36Oh, no, I've got shell, I've got shell.
28:39I've got it, I've got it, I've got it, I've got it.
28:42Still nerve-wracking, but I've done this a lot more times
28:45than scallops.
28:49So I grew up in a Filipino household.
28:51My mum's English, but my dad was more of the chef.
28:54I never thought I'd be trying to be like him.
28:57And cook like him.
29:01Mutia, we now know that you like big, bold flavours.
29:05Are we getting those same sort of flavours again?
29:07Yeah, very similar.
29:08So I'm going to be cooking chicken adobo,
29:11served with rice and pak choy.
29:13Adobo, classically in the Philippines, basically means it's a stew.
29:17Yes.
29:18Do you cook this adobo for your father?
29:20No, I don't. He cooks it for me.
29:22And are you making a cheesecake?
29:24I am making a cheesecake. It's the only dessert I can make.
29:27I'm not great at desserts, I'm so sorry.
29:30What makes for a great dinner party? What does it need?
29:33Great company, great foods and lots of alcohol.
29:36Have you got the alcohol? No, I wished.
29:38I think I need some right now, I'm nervous.
29:43Mutia, she's got an adobo chicken adobo.
29:45That is the chicken cooked down with a sauce with vegetables in it,
29:49ginger, garlic, soy, until it's nice and thick,
29:52like a real proper sticky stew.
29:54All the flavours go into the chicken
29:56to make the flesh itself full of flavour.
29:59The chicken in this sauce should just fall off the bone
30:02and still be lovely and moist.
30:04I don't really have a worry about the main, but the desserts...
30:08I have worries all round with that.
30:11OK, I don't know how to work this stuff.
30:13All I've been thinking about is, how am I going to make this cheesecake?
30:16Because I've only done it once.
30:18Oh, my God, this is going to go terribly wrong.
30:22A vanilla cheesecake from Mutia.
30:24We would like a nice buttery biscuit base, but not too thick,
30:28and on top of that, cream cheese with a good amount of vanilla.
30:31They're not massively challenging recipes,
30:33however, they do sound delicious.
30:35Oh, OK.
30:37If I can get both of them right,
30:39I'm hoping it could keep me in the competition,
30:41but, I mean, no-one wants to be out first.
30:43I don't want to be out first.
30:47You can practice as much as you want, can't you?
30:49You can do it a million times.
30:51But realistically, until you are here doing it...
30:55..it ain't real, is it?
30:57I am doing a roast cauliflower covered in harissa
31:00and a chamoula and tahini and lemon and pomegranate,
31:03and that will be served with flatbreads.
31:05And then I'm doing a tartare tellouz,
31:07which is a Maltese almond frangipane cake that my nanny used to make.
31:11So she owned a B&B in Malta.
31:13I remember having them, I remember loving them.
31:15They're super sweet, you know.
31:17And then I'm doing a whisky cream on top.
31:19Big, big flavours here, OJ, and quite a lot to do.
31:21Oh, tonnes to do. You only get one chance.
31:23If somebody's going home today, I'd rather have a B&B.
31:26I'd rather have left it all out there, gone as big as possible.
31:29Why not? OJ, good luck.
31:33OJ's main course is a roasted head of cauliflower.
31:36That's a massive risk.
31:38Cauliflower is quite bland.
31:40I think with both my dishes, I want to be able to show
31:43that I can create tasty vegetarian foods.
31:46The cauliflower I grew up thinking was rubbish.
31:48No-one liked cauliflower, so the fact that you can do it
31:51in an entertaining way, I quite like.
31:53Then he's going to cover it with harissa,
31:55which is a spice mix from North Africa,
31:57and then roast it till all the flavours of the spice comes out.
32:02Then chamola. Chamola is a herb mix.
32:05Then tahini, sesame seed paste.
32:07And then he's going to make his own flatbreads.
32:09I think it sounds delicious.
32:12Dessert is a Maltese tart I've never heard of before.
32:16Apparently it's pastry with jam in there.
32:19And then he puts frangipane across the top.
32:21Frangipane is an almond mixture,
32:23and then he's going to bake it and it's going to puff up.
32:26I've made six, just in case four go wrong.
32:31Belt, braces, and a helmet, and a safety line,
32:34and a stunt coordinator.
32:36The pastry has to be cooked really, really well,
32:38then the frangipane lovely and firm.
32:41I've got to trim them.
32:44Trying to do pastry under the powerful gaze of Greg and John,
32:48I don't know, it's a stupid thing to do.
32:50Some of them are a bit agricultural.
32:52So if I end up serving them something
32:54that looks like a tumbledown house,
32:56there'll be a lot of cream on it, let's put it like that.
32:58I'll try and hide it in cream.
33:02OK.
33:05Dinner parties, there's a time when people need to leave,
33:09and my friends don't know that time,
33:11so I won't necessarily have them around for a dinner party.
33:14But if they're around and it's dinner time, I will cook something.
33:20Dominic. Yes.
33:21How different is cooking for us than cooking in your own kitchen?
33:25Quite different, but the similarities are that I've got two cats
33:29who spend the whole time in amongst my feet,
33:32so I've actually nicknamed them John and Greg,
33:34as a little useful tool.
33:36I think we've been called a couple of things in our lives,
33:38but I don't think I've ever been called a cat.
33:40But thanks very much. Thank you.
33:42Two courses, what are you going to cook for us?
33:44I'm cooking chorizo chicken pasta.
33:48This was a meal that I forgot that I had friends coming over,
33:51and I was running late from work, opened the fridge,
33:54and it was like, bit of this, bit of this, put it together,
33:56and everyone liked it, so I'm kind of feeling like you may like it as well.
34:03I am making fresh pasta. I never make fresh pasta.
34:06Why would you make fresh pasta when you can get it in a bag?
34:09But you know why I'm doing it? Because this is MasterChef.
34:11They want to see it made with these two hands.
34:14They may regret that too.
34:17So he's making his own pasta,
34:19and then he's going to make a sauce mixture by taking chorizo,
34:22cooking it down so you get the oil that comes off,
34:25lovely sort of rich with paprika,
34:27cook the chicken in it with some onions,
34:29and then add to that some cream.
34:32Chicken and chorizo I have had before,
34:34in a cream sauce with pasta and lime juice at the end?
34:37I'm not quite sure.
34:40Dessert is?
34:42Dessert is, I'm thinking sort of barbecue,
34:44sit back in the sun,
34:46and then you just want something really refreshing,
34:48so it's a peach and raspberry cheesecake.
34:52I love cheesecake. Like, I love cheesecake.
34:56I will happily devour a whole cheesecake on my own,
34:59Sunday afternoon, bit of magic she wrote,
35:01blanket, cat, easy life.
35:04It's delicious.
35:06Peaches and raspberries together. I like the sound of this.
35:09Peach is not too sweet, raspberries bring in sharpness.
35:12That will be down to the quality of his palate
35:14to blend those two fruits together.
35:16And you get a little tiny jam jar that you can go outside
35:19and sit as the sun sets in his mind
35:21and while his party is going on.
35:2435 minutes gone.
35:28I haven't had a dinner party probably for about two or three years
35:31because we've had building work going on.
35:34I used to do surprise parties for every member of my family.
35:38I love entertaining, but I sort of think more
35:41it's about having people round and the food slightly incidental.
35:45You said at the moment your kitchen is being redone.
35:47Are you looking forward to throwing dinner parties?
35:49I cannot wait. I miss it.
35:51I used to throw dinner parties for 30 to 40 people.
35:54I think it's time to relax, chill, chat to people,
35:57exchange recipes, exchange stories, have a drink.
36:00Two courses for a dinner party. What are you going to cook for us?
36:03Yeah, so I'm cooking a five-spice mango chicken
36:07and I'm cooking lemon pudding.
36:12My inspirations come from my mum's old school cookbook
36:15that she wrote in the 40s, so it's recipes that she had
36:19and in it was the lemon pudding
36:21and I just know she'll be looking down and smiling
36:24and going, oh, God, Diana, I hope that works!
36:29Dessert, a baked lemon pudding.
36:31She's made a lemon sponge mixture.
36:33It should puff up just a little bit and be lovely and soft
36:37and when you eat it, you get the pudding across the top
36:39and underneath, almost like a lemon marmalade,
36:41which keeps it lovely and moist.
36:45Diane, she's got a mango chicken that she's serving with rice.
36:50I hope it's not too sweet.
36:52You can't flood the dish with mango, but that could work,
36:55especially if she brings a little bit of spice into that mix.
37:00Obviously, you know, we've seen you on Traders.
37:03In a competition like this, does your competitive edge click in?
37:07Well, it would do if I thought I was amazing at cooking.
37:09At the minute, I'm just surviving, so I'm OK with that.
37:17I have to dance with the pasta.
37:19We make a dance together.
37:21You need to dance.
37:26Vito, do you do dinner parties or are you always out dancing?
37:30I've never done a dinner party, I always dance.
37:32This is my first dinner party, honestly.
37:34Your first ever dinner party? Yes.
37:36I've got to say that I feel honoured to be amongst the first...
37:39My guest. The first guest, yes. Wonderful.
37:42As your guest, what are we going to be eating tonight?
37:45We are going to eat truffle tagliatelle.
37:47And then what's your dessert?
37:49The dessert is the tiramisu,
37:51because the tiramisu was the dessert that my aunt used to make
37:54for all of us, you know, because tiramisu in Italian means
37:57pick me up, tiramisu, no?
37:59So we used to be a little, oh, come on, pick me up, auntie, pick me up.
38:02So she used to do all this tiramisu for all of us.
38:04What music do you play at the dinner party?
38:07Samba! We like samba.
38:09Yeah, we do this, we spin, and we make pasta.
38:14I dance all the time, so we dance all the time.
38:17Brilliant.
38:20Vito loves Italian food, he's really passionate about it.
38:23He's promising us tagliatelle with truffles.
38:25Strips of pasta, which he then is going to put into his sauce,
38:28with butter, olive oil and truffles all together,
38:31with a little bit of parmesan cheese.
38:33Not that dissimilar to the first thing he cooked for us
38:36with the goat's cheese, but I hope this time
38:39that pasta and sauce marry together and become one.
38:44He's got two whole truffles on his bench,
38:46so right now Greg and I are going to be completely indulged,
38:49and that's what dinner parties are all about.
38:51Go for it, Vito.
38:52In my family, when I do things, I'm very excited,
38:54I start to jump, they call me the cricket.
38:58Dessert from Vito, we've got tiramisu.
39:01Layers of sponge finger biscuits, flavoured with coffee,
39:04and one layer flavoured with some sort of alcohol,
39:06and with that a cream mixture with mascarpone.
39:09But he's not just making cream cheese and mascarpone,
39:12he's making a zabaglione first, which is quite technical.
39:15You take egg yolks and sugar, beat it till it fluffs up,
39:18then you fold in the mascarpone.
39:20It's very, very light and really, really creamy,
39:22and it'll make the mascarpone lovely and soft.
39:25I made once the tiramisu, and I gave my auntie to try,
39:30and she said, like, oh, it's OK.
39:32I mean, OK from my auntie is a lot for me,
39:35because my auntie is very critical,
39:38so I am confident, and I think hope is with me,
39:41and a bit of luck.
39:45You've got just ten minutes, everybody, ten minutes left.
39:48That ain't a lot of time.
39:51OK.
39:53Oh, God, no, wait.
39:56All the tin's at the bottom.
39:58I don't know how I'm going to get this off.
40:01Oh, my...
40:03OK.
40:05Gentle, Vito, gentle.
40:07We got this.
40:09They need to come and judge it just looking at it,
40:11cos it looks really good at the minute.
40:13I think they're OK. I think, I think they're OK.
40:17I'm not sure I'm going to put them back in.
40:19Decisions.
40:23Oh!
40:25That was very close. Let me do this.
40:27Whoa!
40:28Oh, my God!
40:29OK.
40:30Come on, stop that.
40:33You've got just five minutes left, everybody.
40:38You know what I do?
40:39No, I do this.
40:41No, I...
40:42Yeah.
40:49Oh, Jesus, please help me.
40:53OK.
40:55Oh, what's that?
40:56Oh, it's burnt.
40:57Oh, my God, why is that on?
40:59What's happened?
41:00Oh, that was on.
41:01Have you burnt your rice? Yeah.
41:03Can you save any of it?
41:05I don't know.
41:06We'll see what happens if you put some out into a bowl.
41:08You might be able to get away with it.
41:10Oh, my God.
41:17That's not OK.
41:18The paprika just came out way quicker than I thought.
41:21Try and scrape it off, I guess.
41:23Come on, OJ, 60 seconds.
41:27OK.
41:30Come on, come on, come on. Sorry.
41:37That's it, ladies and gentlemen, time is up.
41:39Well done.
41:42Hey! Hey!
41:44We did it.
41:45I think... Oh, my God.
41:50Boutier, please.
41:52Please.
41:53First to serve her dinner party menu is pop star Boutier.
41:57Her main course is the Filipino dish chicken adobo,
42:01a sweet and sour stew made with onions, vinegar, soy and peppers,
42:06served with rice and bok choy.
42:10Your rice started to stick to the pan.
42:12We could smell it was burnt.
42:14I just tried to save what I could.
42:22The secret to this adobo is getting that chicken to be cooked
42:25all the way through but still be moist and fall away from the bone.
42:28There's the bone, clean as a whistle.
42:30That's fantastic.
42:32Good.
42:33You've got away with the rice.
42:35Because what happens is you've got that lovely sauce going
42:37in the rice and it's mopping the whole thing up.
42:39It's a good dish.
42:41I've got slippery, lovely, slightly sweet onions.
42:44There is a little bit of warming spice in there.
42:47There is saltiness from soy in there.
42:49And your bok choy as well just gives crunch
42:52and it gives a little bit of juice.
42:54Listen, I've never been to the Philippines,
42:56but I'm enjoying your food.
42:57Could you thank your dad for me?
42:59I shall.
43:00I will.
43:02Mutia's dessert is a strawberry and vanilla cheesecake.
43:08Size of your base.
43:09I know.
43:10If you don't eat it, you could use it as a doorstop.
43:19Lovely, sharp cream cheese.
43:21There's a lot of vanilla.
43:23Sweet strawberries left across the top.
43:25And then the caramel that comes from the butter and the biscuit.
43:28Your flavours are ace.
43:30There's nothing wrong with the flavour of the base.
43:32It's buttery, a little bit salty.
43:34That's great.
43:35It's just far too big.
43:36It's a buttery biscuit base, base, base.
43:42I never thought I would ever be able to make two dishes
43:46in that amount of time.
43:48So I'm very surprised at myself.
43:50Pat myself on the back, to be honest.
43:53Radio DJ OJ's dinner party main
43:56is cauliflower roasted in harissa chilli paste,
44:00topped with the herb and citrus sauce chamula,
44:03tahini, pomegranate seeds,
44:06feta cheese, paprika and almonds,
44:09served with flatbread.
44:12I think taking a whole cauliflower and making it the centrepiece
44:15and then flavouring it is a really, really difficult thing
44:18to get absolutely right.
44:19The actual marinades across the top are really lovely.
44:22Then on top of that, the nuttiness coming from tahini,
44:25saltiness of feta cheese,
44:27the sweetness that comes out of those pomegranate,
44:29what looks like quite a simple dish, a lot of hard work.
44:32Very daring, very bold, very tasty.
44:37That is just so good.
44:40That is just such good cookery
44:42without any expensive ingredients at all.
44:45Your flatbreads are really well made as well.
44:48Really yummy, really tasty, really, really well done.
44:53For his dessert, OJ has made the Maltese torta talus,
44:57a pastry case filled with strawberry jam and frangipane
45:01topped with whisky cream.
45:03You panicked here towards the end
45:05and the presentation is telling
45:07that tart needs to be trimmed around the edges.
45:16I think your pastry is absolutely great.
45:18Nice and thin, that's fantastic.
45:20I like the flavour of the whisky with it,
45:22but the frangipane is not firm enough for me,
45:24which is a real shame.
45:26It's a brave thing to do.
45:27The pastry certainly showcases skill.
45:29You're good on flavours, but that frangipane is too wet.
45:33If you've got the skill to make the pastry,
45:35you've got the skill to make the frangipane,
45:37just make sure you've got enough time. OK.
45:41It's just that weight as you watch them eat.
45:43That moment is just terrifying. It's awful.
45:45It's like a yawning chasm of sadness.
45:50Overall, I am very, very proud of the judges' comments,
45:52but I think there was loads of things I should have,
45:54should have, could have, would have done.
45:57Make-up artist Dominic's main course is his own pasta creation,
46:02handmade linguine with chicken, chorizo, peppers, chilli and cream,
46:07finished with lime juice.
46:15For me in here, I've got some really lovely
46:18what I would call Spanish flavours.
46:20We've got smoky chorizo sausage with chicken, peppers and chillies,
46:26but then I've got cream.
46:28The cream, because it's reduced so much,
46:31it's becoming a little bit cloying with the pasta.
46:35Pasta is really well made, really well made.
46:38You do have an interesting palate.
46:41Those flavours do work.
46:43We're somewhere in the Mediterranean.
46:45The lime isn't. The lime has just gate-crashed your party.
46:49Dominic's dessert is raspberry and peach cheesecake
46:53with a white chocolate biscuit base,
46:56topped with raspberry coulis and fresh peaches.
47:02Your flavours are magnificent.
47:05I really like the white chocolate through that biscuit.
47:08It's not too much sweetness.
47:10And then you get peaches, which are almost wine-like.
47:13It's like a dessert wine.
47:15And then, of course, the raspberry is the sharpness.
47:17And in between that, there's lots of cream.
47:20That's got a summer garden party written all over it.
47:23You've got this great imagination.
47:25I love the colours, I like the way you presented it.
47:27That's very, very good.
47:31I'm feeling positive.
47:36Yes, there was some criticisms,
47:38but I'm pretty tough with what I did.
47:43Traitors star Diane's dinner party main
47:46is chicken cooked in a five-spice and mango sauce,
47:50topped with pepper-jew peppers and served with rice.
47:55I think you can spend a bit more time on presentation with this chicken.
47:59Allow yourself the time.
48:06I like chicken and mango together,
48:09but it's too sweet, it's too fruity, the whole thing for me,
48:13and the chicken is now drying out.
48:16You do get the tang of five-spice, I like that.
48:18The rice is cooked well enough.
48:20But, I'm sorry, it's not quite working for me.
48:23Do you have a sweet tooth, Diane?
48:26I quite like sweet, savory meals, actually.
48:28Tell that. Yeah.
48:30And it's the sort of creaminess and the mango and the spice
48:32and everything coming together, it bombards your palate.
48:35There's no two ways about it.
48:37That will divide the crowd.
48:39My family will divide it as well, actually.
48:41There we go.
48:43Diane's dessert is her mum's baked lemon pudding,
48:47served with blueberries and cream.
48:57My grandmother used to cook that.
48:59And that just takes me back to being a kid.
49:02The crust across the top is almost like a baked sponge pudding,
49:06but in the bottom, then, you've got the jamminess,
49:08and then in the middle, you've got baked custard.
49:10So it is a sponge custard sauce all in one. It's great.
49:15We have a nice crusty top,
49:17and we have a nice, wet, sticky, lemony pudding underneath.
49:20I like that.
49:22Mum's done a good job.
49:25Thanks, Diane. Thank you.
49:29I think my main course is very personal choice,
49:31and it was a bit of a risk taking it, and my family did say
49:34it was probably far too sweet,
49:36and I won't be taking a risk like that again if I stay home!
49:42Last up is dancer Vito.
49:45He's starting his Italian-themed dinner party
49:48with tagliatelle in a truffle and parmesan sauce,
49:52topped with truffle cream and shaved truffle.
50:01Vito, this is the second time we've seen pasta from you.
50:04The last time, the sauce and the pasta didn't become one.
50:08This time, you've done it.
50:11Your tagliatelle is not too thin.
50:13It's got a nice bit of bounce to it.
50:15The sauce is so rich with truffle, really opulent.
50:18This is a dinner party dish. It's about celebration.
50:21It's not everyday food, and I like it a lot. Thank you.
50:25Perfectly made pasta. The sauce is magnificent.
50:28Salty parmesan making your tongue tingle.
50:31Pepper, when you get it, making your mouth tingle.
50:34And that truffle just completely filling your senses.
50:37I think you've done really, really well, and I think you do it
50:40because it's food that you understand,
50:42and I think it's actually food you're in love with,
50:44and I think it shows.
50:47For dessert, Vito has made his aunt's tiramisu.
50:59Magnifico. Ah, grazie. Thank you.
51:02Absolutely fantastic. Thank you.
51:04Tiramisu in this country, we find sometimes it's quite thick
51:08because people use mascarpone and cream.
51:10You made a zabaglione.
51:11Egg yolks, sugar, mixed together so it goes light and fluffy
51:14and fold it through the mascarpone.
51:16Ample amount of espresso and then a good amount of alcohol,
51:19giving you warmth. I could not eat a whole one.
51:22No, no. That's enormous. I know.
51:26There is so much coffee and the alcohol is just oozing
51:30out of those biscuits. It's really well made.
51:32It's too big, but its flavours and its textures are delightful.
51:36Thank you so, so much. Grazie mille.
51:39I'm overwhelmed, sorry. Thank you, thank you.
51:41Thank you. Thanks, Vito. Thank you.
51:45When they gave me the feedback, I was like, yeah!
51:48You know, I was keeping, like, very calm, like, yeah, thank you.
51:52But inside me, I was really, ah! I was screaming like a baby.
51:56I felt like, you know, like a child again.
51:58The little Vito was there.
52:04What a fantastic bunch of five.
52:07They were good in the first round, under the cloche.
52:09There were some wonderful dishes in this round.
52:13I feel drained.
52:15I feel like a plant without water.
52:18My rice was done and somehow it switched back on.
52:23So, yeah, it was burnt.
52:25You know what that means? I'm a who?
52:27We've got a traitor.
52:29Well, it wasn't me.
52:31No!
52:36I know that Vito has done his pasta in two rounds.
52:39However, his two dinner party dishes were fantastic.
52:43Beautiful pasta with the truffle.
52:45And that tiramisu was delightful.
52:47Fab. Vito goes through the next round.
52:50Oh, Mutia, I really liked her scallops in the first round.
52:54This round, the adobo, those Filipino flavours I love.
52:58Her cheesecake, yes, the base was too thick, but it was delicious.
53:02Her flavours are great.
53:04They're bold, they're exciting, but they're also crowd-pleasing.
53:08Mutia goes through two places left.
53:11Dominic, OJ, Diane.
53:14Actually, all three of them produced one really good course
53:17and one course which we had a bit of a question mark over.
53:21I was impressed with OJ in the first round.
53:23The pineapple and the taco, I thought that was good.
53:25Loved his cauliflower in the main course.
53:27The flavours with it was absolutely superb.
53:31The dessert from him, that Maltese tart, pastry, perfect.
53:35Frangipane was too wet.
53:37As a cook, OJ, I can see the positives.
53:39He's showing us good vegetarian food.
53:41I can also see he's rushing around
53:43and being very, very nervous about the competition.
53:46Diane did pretty good in the first round.
53:48She got a poussin, she cooked that really well.
53:50In this round, Diane's dessert was absolutely delicious.
53:53Lemon pudding, as I remember as a kid, fabulous.
53:56The main course, John, I didn't enjoy it at all.
53:59That mango chicken, chicken drying out, really, really sweet.
54:02Presentation was non-existent.
54:06Dominic made great pasta, tasted great,
54:09but he reduced the cream too much and it became cloying.
54:13The cheesecake, he really nailed the flavours.
54:16I think the peach and raspberry was really good.
54:20We've got a decision to make.
54:22Who stays and who's going home?
54:27I think I've tried the hardest I could try
54:29and things went wrong,
54:31but it depends on whether they see that I have room to grow.
54:36I don't want to go home the first day,
54:38but John and Greg have a tough decision to make
54:41and if I were to go home, I've enjoyed the challenge.
54:46Oh, if I was to go...
54:50..I'm not going to get upset.
54:52I've really enjoyed myself and I don't want to go.
54:56I don't want to go.
54:59It's...it's too much fun.
55:14What an absolutely fantastic start to this week's heat.
55:19Courageous, adventurous, exciting, some really delicious food.
55:23Thank you very much for all your hard work.
55:27As we said at the start of this,
55:29we only have four places in the next round.
55:32It's been a really tough decision.
55:36The celebrity contestant leaving us is...
55:46..Diane.
55:50Diane! Honestly, mate...
55:52That's fine.
55:54There's not a bad cook here.
55:56I really hope you enjoyed your time here.
55:58Yeah, I did. Thank you so, so much.
56:00It's no problem.
56:02Thanks, Diane.
56:07Disappointed, but, you know, somebody has to go home.
56:11This experience has definitely brought a bit of passion back
56:14for cooking, actually.
56:16I can't wait to have dinner parties again.
56:21Four of you, well done.
56:23I think this has got the makings of something pretty exciting.
56:26Oh, my God!
56:31Oh, my God!
56:33I love you lot.
56:36Well, the elation, the fact that I wasn't first out,
56:38it's going to last forever.
56:39It's literally like trying to get away from a shark, isn't it?
56:41You don't need to be the fastest swimmer, just not the slowest.
56:44I feel so excited.
56:46I mean, I pride myself on being stone cold and heartless,
56:50I don't know what this room is making me do,
56:52but I'm feeling all sense of emotions coming out.
56:56I'm loving every moment of it.
57:00I'm just out of... I'm lost for words.
57:02I still can't believe I'm still here.
57:04I can't wait to, like, brag about it.
57:08I am buzzing, buzzing.
57:11I feel happy and super, super grateful.
57:14Over the moon.
57:21Next time...
57:22Woo!
57:23..the remaining four celebrities are back...
57:25Oh, mate, that looks great.
57:27Hey!
57:28Oh, this is great!
57:30..and the heat is on...
57:31Oh, my God, they are absolutely rank.
57:34They are the worst chips ever.
57:36..as they cook for a place in the quarter-final.
57:39I think this is great.
57:40It just looks like a food truck takeaway.
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