c mc UK 2024 Episode 2
Category
🦄
CreativityTranscript
00:00This week, five celebrities have taken on the challenge
00:04to become MasterChef champion.
00:06Oh, my God!
00:08Last time, it was Radio 1 Extra DJ Snoochie Shy who went home.
00:13It's been really fun. Thank you.
00:15Well done, Snoochie.
00:16Now the remaining four are back to continue their quest.
00:22Tonight, they will experience the heat of a professional kitchen...
00:26Two acara, please.
00:29Yeah, yeah, I'm doing it.
00:31It's so busy, it's just unbelievable.
00:34..before cooking for a place in the quarter-final.
00:39They're moreish, they're delicious. I'd eat every mouthful.
00:42I can't believe I am back for another round.
00:46It's definitely a fluke that I've got this far.
00:49I never do anything by halves. I'm like a terrier.
00:52I'm like, once I want something, then you better watch out.
00:55Day one, you handed me lamb glands.
00:58Unless you're going to hand me the testicles,
01:00it can't get much worse, can it?
01:02I feel really nervous.
01:04I can't get my head round what the challenge could be today, so...
01:09I'm really excited.
01:10We've got four great cooks, all with very, very different skills.
01:14We are about to properly test them.
01:22Hiya. Hi.
01:24Hello. G'day.
01:26How are we all? Ooh! Uh-oh.
01:31Ooh.
01:37Oh, no.
01:40Welcome back.
01:43This next challenge is called the Pears Challenge,
01:46and it is going to be a test of your ability to work as a team.
01:50Teamwork and communication.
01:52Charlotte and Edith, you are the blue team.
01:55Hello, Edith. Hi!
01:57H, Craig, you're the red team.
02:01Lovely to meet you. Nice to meet you, handsome.
02:04So each team today is going to be tasked with cooking for Greg and I
02:08a dish, which is actually a little bit of pastry work.
02:12And each team will have to produce two portions of that dish.
02:17They have to look the same and they have to taste the same.
02:22The twist here is that only one member of each team
02:27will have the recipe.
02:29You're going to have to communicate with each other,
02:32otherwise you're not going to get the task done.
02:34HE LAUGHS
02:36You are kidding me!
02:39Blue team, could you please reveal your ingredients?
02:44Ooh!
02:45Eggs and lemon.
02:47Pancakes.
02:50TV and radio legend Edith is leader of the blue team.
02:54She and reality TV star Charlotte
02:57need to produce two identical plates of lemon meringue pie
03:01with a limoncello syrup.
03:05Edith, have you made lemon meringue pie before?
03:07Weirdly, my son, Rudy, loves making lemon meringue pie.
03:11I haven't got a clue.
03:13Charlotte, lemon meringue pie, one of your favourites?
03:16Never had it, never tasted it, never made it.
03:18This could be a problem.
03:20Red team, please reveal your ingredients.
03:24Oh! Ooh!
03:25Lemons.
03:27As leader of the red team,
03:29it's up to pop star and singer from Steps, H,
03:32to guide TV and radio presenter, Craig,
03:35through their recipe for cannoli,
03:38deep-fried pastry tubes filled with two types of ricotta cream,
03:43chocolate and pistachio.
03:46Do you know what a cannoli is?
03:48I love them.
03:50Have you had a cannoli before, Craig?
03:52Oh, have I had cannoli before?
03:54THEY LAUGH
03:55They're delicious.
03:57Ladies and gentlemen, you have just one hour.
04:00Two portions of your dish, please.
04:03Let's cook.
04:04Good luck! Good luck, everybody.
04:06We're all right, Charlotte, we've got instructions.
04:09All right, Craig, you ready? Yeah. Give me all the measurements.
04:12OK, so we are going to do this in stages.
04:15We're going to make dough first.
04:17Four tablespoons of butter.
04:19Next bit.
04:20300g of plain flour.
04:25They've got to add egg, sweetened flour.
04:28Basically, they've got to make a dough.
04:30OK, so mix all of that in your mixing bowl, please, Hanson.
04:33This is no time for flirting.
04:35Sweet!
04:36Is there more pressure on you because you've got the recipe?
04:39A little bit, yeah.
04:40I mean, when you're in a band, you're one of five people,
04:43so everybody takes the lead,
04:45but this is very different.
04:47The spotlight's on me now.
04:51So these, we need to line with greaseproof paper.
04:55Right. OK. Would you win that first? Yeah.
04:58On the blue team, Edith and Charlotte have made a start
05:01on the pastry cases for their lemon meringue pie.
05:04I think this lemon meringue is particularly tricky.
05:07You've got three disciplines here.
05:09One is the pastry work itself, which is the base of the tart.
05:12The other one, of course, is a lemon curd.
05:14And then, of course, a classic meringue.
05:16You know what you're doing, we've just got to roll out the pastry, yeah?
05:19Roll it with the rolling pin? Yeah.
05:21Edith has to take a little bit of responsibility for Charlotte here,
05:25so she's got to keep her eye on what Charlotte's doing.
05:28Did you decide how thick we're doing this pastry?
05:31How thick do you want to do it?
05:33Well, I just don't know, Edith, I'm just taking your lead.
05:3615 minutes gone, everybody, 15 minutes gone.
05:40The red team's cannoli dough is made and resting...
05:43Okey-dokey.
05:45..and they're under way with the first filling,
05:47a cream of pistachio and ricotta.
05:50Sift the icing sugar.
05:52How do you sift icing sugar?
05:54You get this yolk over it, ba-ba-ba-ba-ba.
05:57Well, Craig has a little bit more experience than me in this.
06:01Interesting dynamic here, because H has got the recipe,
06:05but Craig is obviously the more experienced cook.
06:08You're all right with H as your team leader?
06:10I'm a control freak, so there's a little part of me that is struggling.
06:14Yeah!
06:15H, how much ricotta? Two seconds, please.
06:18So, the ricotta...
06:20Right now, H hasn't actually read all the way through the recipe.
06:23He doesn't know what he's really doing.
06:26Let's start with ricotta.
06:29It's hard for that bowl, isn't it? I don't know.
06:33Craig is getting more and more frustrated,
06:35because he's not quite sure
06:37that H is actually giving the clear instructions.
06:41H, H. Ah!
06:43Stick a bit on there. Go on, fill it back to me.
06:45How do you do that? Just drop.
06:50More lemon. More lemon.
06:54Put them in the oven, 20 minutes, and then we let them cool, yeah?
06:57Right, let's do it together, then. Go.
07:00Over on the blue team, the pastry tins are lined and in the oven,
07:04and they're tackling the lemon curd filling.
07:07How are you at separating eggs?
07:09Oh, great. Second nature.
07:13The lemon curd is made by taking egg yolks and lemon juice,
07:17putting the two together,
07:19making sure that that lemon mixture is first reduced to nice and hot,
07:23so it goes nice and thick, and then that's cooled down.
07:27Woo!
07:29What's happened? I've accidentally done something bad.
07:32What? I've separated all the eggs.
07:35Edith is following the recipe and doing it as the recipe says,
07:38and putting across proper instruction.
07:40Charlotte is being quite relaxed about the whole thing.
07:43I might have to go to the toilet quick.
07:45Take your thing off the heat.
07:47I just put it on the non-heated pan.
07:51How much responsibility is there, being the one with the recipe?
07:54A lot. It's like being mum.
07:57Which is something you're an expert at.
07:59I'm not an expert. I try my best.
08:03Charlotte and Edith, it's beginning to fall apart at the seams here.
08:07There's a lot of work to do, and they've got to up the pace.
08:12All yours.
08:15Teams, you are halfway.
08:1830 minutes gone, 30 minutes left. Halfway.
08:21We're good. Oh, my goodness.
08:23Are we on pistachio filling? Yeah.
08:25The red team still have a lot to do,
08:28but they've yet to finish the first ricotta filling.
08:31Measure out 50g of pistachios.
08:35Those boys are slow, really, really slow,
08:39and they're going to have to step up the pace.
08:42So finely chop all of that, Craig. I think this is how you do it.
08:45H, quick cheese. Yeah. Well done.
08:48Sorry, mate. I'll whack you then.
08:50I don't know. What about a rolling pin?
08:52Rolling pin, man. You got it.
08:55There. Do you know what? There's anger. Yeah.
08:57And also, it's making lots of noise to put them off.
09:00Oh, my God! How's it going over there?
09:07Oh, that's good. Oh, man, that is good.
09:10Spoon it all in, but make sure there's no air bubble.
09:15Right now, it's like a school's outing for Craig and H.
09:18They're going to have to knuckle down.
09:21Timing is paramount here.
09:22They need to think about rolling out that dough and getting it fried
09:25so it's going to be cool.
09:26I think we're in trouble, because we've got to get these rolled,
09:29we've got to get them fried, we've got to get them cooled,
09:31we've got to get them filled,
09:32we've got to get another mixture made, get that in the fridge.
09:35Because if those cannoli aren't cool,
09:37when they put that ricotta mixture through the centre,
09:39it's just going to melt.
09:40I've never used one of these things. Oh, no, it's cool, mate.
09:43Slowly roll it. It'll catch and let it happen.
09:45Don't stop moving.
09:47Oh, my gosh, that's really long. Is it supposed to look like that?
09:50But that's OK.
09:52Celebrities, you have just 20 minutes left.
09:56On the blue team, the tar cases are cooked.
10:00Got them out.
10:01And the lemon curd is ready, but they're also behind.
10:04Oh, my God, we've got to get the meringues made, Charlotte.
10:07Blue team, you need to move it.
10:11Edith and Charlotte haven't worked out their timings.
10:15They've got to get their meringue made
10:17and it's got to get in the oven and cook for 15 minutes.
10:19So, Charlotte, these go in the mixer, just whisk them,
10:22just get them on and whisk them.
10:24Whoa, whoa, whoa, whoa, go, go. Oh, my God, what about John?
10:27Well, you've got egg yolk in it and it won't whisk.
10:30Charlotte put the whole egg in,
10:32then had to stop and try to remove the egg yolk.
10:35Charlotte needs to just stay calm. Wow.
10:37And then just follow the instructions.
10:39So, fingers crossed.
10:41I think I'm doing quite well.
10:43Get your sugar and gradually start adding it to the egg whites.
10:47What am I adding to the egg whites?
10:49Start adding a little bit of sugar at a time and then mix it up.
10:54It looks like snow, doesn't it?
11:01We now need to trim these.
11:07How are you doing on the trimming?
11:09Oh, crap, honestly.
11:10I'm just carving away at it like a nice sculpture.
11:13In terms of communication, Charlotte, she's not really listening.
11:16She's just kind of trying to make up her own mind as she goes.
11:19This is not the way.
11:21And then I think we're almost ready to get the meringue in the oven
11:24because we're running out of time.
11:26Yeah!
11:32So, you're going to wrap the dough disc around the cannoli tube.
11:39So, these are like really small baby toilet rolls.
11:46Go, go, go. OK, OK.
11:52Hey, it's chocolate filling, what are we doing?
11:54Oh, we've got to melt dark chocolate.
11:57Craig, would you melt chocolate in a pan or a bowl?
12:00No, oh, put hot water in that pan, bigger pan.
12:02OK, I've never done that, OK.
12:04Bowl, chocolate in.
12:06It really throws me that I don't know all of these methods.
12:13Craig, that is our cannolis, mate.
12:21It's a bit, like, gnarly, but they've got to cool down,
12:24so I'm just going to take them out.
12:31You have just 15 minutes left and you're running out of time.
12:34I know.
12:35So, Charlotte, we've got to put the lemon curd in first.
12:37Yeah.
12:41Right, what's next?
12:43The meringue.
12:44Spoon it on top and then try and make some mountain peaks.
12:48I'm not quite sure I know what you mean by the mountains.
12:53Charlotte. Yeah?
12:54Look, just make them high.
12:56How on earth is your meringue like that?
12:58Just get it on and make it high. Use your spoon to pull it up.
13:01Jesus, these have gone terribly wrong.
13:04Right, I'm putting them in the oven. Brilliant.
13:0615 minutes. Go.
13:08Wish you all the best.
13:09So, what we're doing next, then?
13:11And we're just going to juice these four lemons.
13:14For the lemon cellosette.
13:16Right, OK, we've got this.
13:20Four minutes, everybody, please.
13:22Red team, boys, you're going to have to shift.
13:24You're going to have to get a wiggle on.
13:26Well, actually, they're OK.
13:28Hands, hands, hands.
13:30Oh, my God. Whoa!
13:32H, I'm just going in.
13:34Yeah, me too.
13:37Oh, I've just squished it.
13:39Oh, my God! This is a car crash.
13:42What's happened, bud?
13:44I held my cannoli and I've squished it.
13:47I'm gutted.
13:50Oh, no, what the hell's going on in here?
13:53Did they rise?
13:55Yeah, they were a bit.
13:56Mine's looking pretty flat, to be honest.
13:59No, don't look at mine, John, don't look.
14:01Don't look. Just look at Edith's.
14:04Whatever you've got, get it on a plate.
14:06Get it on a plate right now, please.
14:08Craig, dust them with icing sugar.
14:10Have you put the other goo in?
14:12I did put a bit of goo, but it's gooed out.
14:14Mine's got the trots.
14:18Come on, then, Edith, shall we do it?
14:20Yeah, let's do it, babe.
14:25I don't think that's right.
14:30That's it. Stop. Time's up.
14:36Well done, Edith.
14:38I'm so sorry. I liked it.
14:40I didn't know. I liked the chaos.
14:45Blue team, if you'd like to come up, please.
14:50Do this.
14:52Good luck, good luck.
15:00As a team, in communication, I don't think it's quite worked.
15:05As you can see, you've got two completely different meringues.
15:08Edith, your meringue has risen and it's in peaks,
15:11and yours, Charlotte, is flat.
15:14Charlotte, shall we start with you?
15:25Careful, that syrup.
15:30Charlotte, you've got lovely sharpness from your lemon curd.
15:34The pastry itself is nice and crisp and really nicely thin.
15:38Your syrup is not really a syrup, it's warmed-up limoncello.
15:42The meringue, although you've got a crisp on the outside of it,
15:46it's too soft in the middle. It's raw egg white.
15:51Edith, this is your one.
16:00That's absolutely yummy.
16:02Sharp lemon curd into a really well-made meringue.
16:06It's got that little bit of bounce in it.
16:08Your pastry just needs a little bit more cooking.
16:11Your syrup's delicious.
16:13Sweet, sharp from lemon, a little bit of limoncello in the background.
16:16Good.
16:18Detail for you, Charlotte, is what you can deal with.
16:21But good, we've got lemon meringue pies, don't we, Mr Wallace?
16:24Not bad at all. Thank you so much. Thank you. Well done.
16:30I don't think it's possible for two different people
16:34to create two identical dishes. I don't.
16:38But we got lots of good comments. Yeah.
16:45Red team, if you would.
16:48Come on, then, Mr. Shall we?
16:52Cheers.
16:55Ooh, literally...
17:02They are similar and yet different.
17:05Yours are slimmer and thinner, Craig.
17:08Yours are rounder and tubbier. All right.
17:13Right. H.
17:24They taste great. Really? No way.
17:27Your chocolate filling, because of timing, wasn't set
17:30and it started to pour out the outside.
17:32Now it's cooled down.
17:33The chocolate filling is lovely and creamy and rich.
17:36That's really, really good.
17:38The taste of the pistachio one is heavily citrusy.
17:41It's almost refreshing.
17:43In really, really well-made cannoli pastry.
17:47They're absolutely delicious. I feel like crying.
17:50Oh, my God! Well done. Thank you.
17:53These look really good, Craig.
18:04Lovely crispy dough on the outside.
18:06The pistachio filling with the lemon running through it
18:09is delicious. The chocolate is nice and rich.
18:11I think you've done a very, very good job.
18:14Really good work, Craig. Really good cannoli.
18:18Both your pastries, well done, boys,
18:20are perfectly dry and cooked all the way through.
18:23Love the communication. Love the teamwork.
18:26Each of you have got slightly different-looking plates.
18:30However, the flavours are so close to each other,
18:34it's uncanny.
18:37I'm going to say that I thought that was going to go disastrous,
18:41but I'm really chuffed.
18:43Never thought we'd have critics like that.
18:46It's a good laugh, isn't it?
18:51You've learned a lot about teamwork and communication. Good.
18:56Because what you're doing next, you're going to need it.
18:59Thank you very much indeed.
19:01You have got some big challenges coming up. Thank you.
19:04Oh.
19:07What are you up to?
19:16Do you feel like an imposter?
19:18I feel like we're in, like, the worst boy band ever.
19:21It's day two,
19:23and the four celebrities have been split into pairs once again.
19:28This is all a learning curve for me.
19:30Tell me about it.
19:31They're on their way to work a lunchtime service
19:34in a professional kitchen.
19:38Edith and Charlotte are heading to the acclaimed
19:40West African-inspired restaurant Akara,
19:44near London's Borough Market.
19:46Wow, this is fancy.
19:50To work under its executive chef, Ayo Adeyemi.
19:54Hi, Chef. Hi there, guys. Hi. Hi, Chef.
19:57This restaurant is all about showcasing the bold flavours
20:01of West African culture, heat, spice,
20:04and, you know, a touch of Afro-Brazilian culture as well.
20:07I'm looking forward to having celebrities in the kitchen,
20:10but it's very important that we keep the standards exactly the same,
20:13and any dishes that aren't to my liking, I'll have to do them again.
20:17During service, Charlotte will be in charge
20:20of one of the most popular dishes on the menu,
20:23a take on the West African street food
20:25the restaurant is named after, Akara.
20:28Deep-fried black-eyed bean fritters,
20:31served with barbecued tiger prawns.
20:35This is going to cook for about two to three minutes on each side.
20:39So it's really important that the Akaras are fried evenly.
20:43The tiger prawns are coated with a red pepper and scotch bonnet sauce
20:47and cooked over red-hot charcoal.
20:50And this is only going to take no more than two minutes to cook.
20:53Right, so I've got to keep my eye out on that one.
20:55So you've got to keep your eye on that.
20:57This is a dish that comes together very last minute,
20:59and it's all about multitasking.
21:01Aside from cooking the Akara and prawns correctly,
21:04Charlotte's other challenge will be the delicate plating of the dish.
21:08We're going to cut this in half. Yeah.
21:10Fill this with our vatapa sauce.
21:13So vatapa is an Afro-Brazilian sauce
21:16which incorporates prawns, cashew and coconut.
21:20We're going to add these wonderful prawns.
21:22We're going to just stack them on top of each other.
21:24And then spring onion curls.
21:27And that's it.
21:28That looks gorgeous.
21:32Think you can nail this? It seems simple to me.
21:35Amazing.
21:36This is big.
21:38This is very professional.
21:40Listen, it's all added to my string of bows, whatever you call it.
21:48Butterfly.
21:50I am butterflying the prawns.
21:54I love it. I'm having the best time.
21:56Like, this is where I thrive in the environment.
21:59Bring it on like flames in hell.
22:02Across the kitchen, Edith is also trying a new cookery skill.
22:06Never worked with a piece of beef this size before.
22:09She'll be responsible for the restaurant's take
22:12on a Nigerian street food called suya,
22:15a sharing plate of grilled sirloin beef steaks which serves two,
22:19glazed with a suya spice rub made from peanuts and chilli
22:23with a sweet yellow pepper sauce.
22:25As soon as I call the check, it's really important for the beef
22:28to go straight into the grill.
22:30Put that on top of the fire.
22:33We're going to turn this every 20 to 30 seconds
22:36to ensure that it's evenly cooking, OK?
22:39Right, OK.
22:40It's very important for the beef to be cooked medium rare.
22:45As we are cooking this beef,
22:47you're going to brush it with beef fat just to add more flavour.
22:50It's also brushed with the suya spice rub before being left to rest.
22:54As long as that's rested to perfection,
22:56nothing can go wrong, OK?
23:00If it's not rested properly and we carve it,
23:03it's going to be a lot of juices
23:05and the quality is not going to be anywhere to my standard.
23:08While the beef rests, Edith will have just minutes
23:11to heat the yellow pepper sauce
23:13and get individual side plates of hispy cabbage grilled.
23:16That's what we're looking for. Yeah.
23:18Not too charred, OK? Yeah.
23:21First things first, it's the actual carving of the beef.
23:24Look at that cuisson. Wow.
23:27And that's it, OK?
23:31And we're just going to fan it nicely on here, OK? Yeah.
23:35So we're just going to add a little bit of crumb.
23:38We've added suya spice to accompany, just on top to garnish, OK?
23:42So we're just going to add a little bit of suya spice to accompany,
23:46just on top to garnish, OK?
23:48Just on top to garnish, OK?
23:57It's a thing of beauty. It's like a work of art.
24:00I'm slightly terrified. I'm not going to lie.
24:03There's a lot to remember.
24:07Craig and H are in London's Shoreditch.
24:10OK, now it feels very real.
24:14Cooking at renowned Andalusian chef Andy Garcia's restaurant Bebo.
24:21Serving classic Spanish cuisine,
24:23executive chef Mariella Ricci will be heading up service.
24:29It's very classic food, but very, very good quality ingredients.
24:34When you are under pressure and with a lot of tickets,
24:37this can easily go wrong.
24:41Craig will be cooking two of the restaurant's most popular tapas classics.
24:46Do you have faith in me? Of course.
24:50Deep-fried ham croquettes
24:52and a Spanish tortilla omelette served with chorizo,
24:56made from an egg mix which includes potato and crushed potato crisps.
25:02So you put all the mix inside.
25:04It's just one portion? Yes.
25:06Once you see that the egg is coagulated, we are ready to flip it.
25:11Well, I didn't sign up to any flipping of anything.
25:15But you need to try.
25:16The tricky part is to flip the tortilla so it won't break.
25:20You put the plate on top and then flip it like that.
25:25Oh, look how beautiful that looks.
25:27And then you put it back in.
25:29The colour of the tortilla, because it needs to be yellow
25:32and slightly golden.
25:34During service, timing and speed for Craig will be crucial.
25:38As well as managing cooking of the tortillas,
25:41he will have to juggle perfectly deep-frying ham croquettes.
25:45Croquetas are very popular.
25:47The contestant will be very busy with the croquettes, yes.
25:51And see, you need to be careful because they are about to explode.
25:55That's a burst. That's the danger.
25:58Yes, that's the danger.
26:00The croquetas, they are quite fragile,
26:02so they need to be very careful with the frying.
26:06The croquettes are served with a sherry mayonnaise
26:09and topped with Iberico ham.
26:12So, four tortillas, just with a little bit of help.
26:16And then, voila.
26:18Voila.
26:19And then on top of this, chorizo.
26:22Yum.
26:23And the peppers.
26:24Oh, that looks great.
26:27So, in service, you need to stay focused
26:30and just pay attention on what you are doing.
26:34It looks simple, doesn't it?
26:36They're the dangerous ones.
26:38They're the dangerous ones, because when it's simple,
26:41everything has to be perfect, because you can't hide it.
26:44A lunchtime bestseller, which need to be turned out quickly,
26:48Craig now has to prepare enough tortilla mix
26:51to help speed up service.
26:53I can't believe I'm doing it, actually. It's cool.
26:57I'm a bit nervous, I'm not going to lie,
26:59but very conveniently, there's a bar in the middle of the restaurant.
27:03Mariella, can I have a tequila?
27:05You can have one after.
27:07H will be taking on a main course,
27:10a classic Spanish sharing dish of grilled octopus paella.
27:14Have you ever cooked paella?
27:16Never, ever.
27:17I only cooked real rice yesterday.
27:20Before it was only in a microwave.
27:23First, a base of black squid ink is mixed with a Spanish pepper paste
27:27before the rice and stock is added and cooked for four minutes.
27:31So, if I've got multiple orders of this,
27:34do I have lots of pans going?
27:36So, I have to do, like, four minutes, four minutes, four minutes,
27:39and then...
27:40And that's why you have several timers as well.
27:43I will be like an octopus!
27:46It is really important, the timing on this,
27:49because otherwise it can be either undercooked or overcooked.
27:53The paella is finished in the intense heat of a 400-degree Jasper oven.
27:58Oh, my gosh, that... Yes.
28:00This is where it could go wrong.
28:02So, we're going to put this in.
28:04And at the same time, H will have to warm up octopus
28:07that has been grilled in advance.
28:09How long? It's just one minute.
28:11OK.
28:13See? Done.
28:15Oh, it smells really good. I know.
28:18The paella is served in the pan with the grilled octopus
28:22and finished with aioli.
28:24Just in random spots.
28:26Not a smiling face? Not a smiling face.
28:32So, I'm going to put this in the oven.
28:34I'm going to put this in the oven.
28:36I'm going to put this in the oven.
28:38I'm going to put this in the oven.
28:41And here you have the octopus paella.
28:44Wow.
28:46It looks like a piece of art.
28:50I'm a little bit overwhelmed,
28:52but I'm going to try and keep a cool head,
28:55keep calm and be like an octopus.
29:02It's midday and in both restaurants,
29:05lunchtime service is about to begin.
29:10The paying public can see us,
29:12so you've got to maintain an element of composure.
29:15You're kind of, like, smiling on the outside,
29:18inside you're crying with the pressure.
29:24I'm feeling excited, I'm feeling nervous, but I'm feeling ready.
29:28OK, guys, check on two acara, followed by six suya.
29:32Yes, Chef! Yes, Chef!
29:35OK, Charlotte, I need you working two acara, please.
29:38Yeah, yeah, I'm doing it. Yes, Chef.
29:40Yes, Chef. Yes, Chef. Sure.
29:43I love doing this. I feel like I'm in an ice-cream van.
29:47I need two acara first, followed by four more, OK?
29:51Are you joking us? How's these orders coming in this fast?
29:56Just minutes into service,
29:58with six orders already on for her suya beef,
30:01the pressure is on for Edith to get the steaks done perfectly.
30:05How long are we looking on these suya? Two minutes, Chef.
30:08Two minutes? Yes, Chef.
30:10Charlotte's ready to plate her first two acara.
30:14Charlotte, unfortunately, that's not acceptable.
30:17OK, so can we cook two fresh ones, please?
30:19Yes, I'll eat this one. No, you're not going to eat it now.
30:22I need two straight up, and then you can eat afterwards, all right?
30:25OK. It was just a bit burnt, you know.
30:27These things happen, you know.
30:30With her suya beef orders cooked and resting,
30:34Edith now needs to get her hispy cabbage and shallot garnishes cooked
30:38while also warming the two sauces.
30:42So much to think about!
30:46That's a beautiful-looking steak. That's lovely.
30:51Lovely.
30:54Follow the charcoal oil. Let's go.
31:03They're looking great, Edith. Well done, well done.
31:07Service!
31:13Charlotte's finally got her first order recooked.
31:17Chef, are them prawns better? Beautiful prawns, Charlotte.
31:23Can I just check to make sure that that's cooked in? That's perfect.
31:26Oh, my God! Well done, Charlotte. Thank you.
31:33Service, please!
31:36Do I think Chef would have me working here full-time?
31:40Or maybe front of house, like an entertainer?
31:45Over in Shoreditch, service is also under way.
31:50One tortilla, no chorizo. One jamón croquetas.
31:54Yes, Chef. I love saying yes, Chef.
31:57With two tapas dishes to manage...
31:59Be good to me. You're my first one.
32:01Craig will also have his work cut out as the orders start piling in.
32:0590 seconds. Let's go.
32:08OK, I've got to flip it.
32:12Be good to me. Perfect.
32:18Craig, I need you to hurry up. We're getting late with the tables.
32:22Gotcha, gotcha.
32:24That looks great.
32:31I'm having, like, the greatest time.
32:35Can they go? Yes. Service!
32:41Did we do one? Yeah! Get in there.
32:46On the mains, H's paella is a popular choice.
32:51Chicken octopus paella. Woo!
32:56Apart from this, you have six more. What?! Yes.
33:02OK.
33:09I am properly multitasking now.
33:13This is where my octopus arms come into play.
33:23So far, you're doing great.
33:28It looks good now. Put it in there.
33:32How long for this one? One minute left. OK.
33:37There's no room to mess around. You've just got to get on and do it.
33:44Back in Borough Market, service is at full pelt.
33:49And Charlotte is ready to plate the next batch of six acaras.
33:53How are we looking? Can you show me?
33:55This one's a bit undercooked here, Chef,
33:57so we're going to need to get another one, please.
34:00It's just getting a bit too much, all the pressure.
34:02Everyone's standing around. I'm cracking.
34:04I'm cracking under the pressure.
34:06Edith is also under the cosh.
34:09How long do you need on six suya? Four minutes, Chef.
34:12I need it up in two minutes, please.
34:15The steaks are such a lottery in terms of if they're ready,
34:19if they're not. Oh, sauces.
34:22Really stressful.
34:24I've got not really any idea what's going on.
34:27I'm just kind of rolling with the punches.
34:30You've got some wonderful cooking on the steak here.
34:33That's really, really nice.
34:40Bit of crumb on top of there.
34:44Service!
34:47Back here, please.
34:50Back here, please. OK, there's a bit...
34:52Too much of the... Too much of the crumb,
34:54so just be careful here.
34:56While Edith attempts to plate neatly,
34:59Charlotte's remade the undercooked akara.
35:04Service, please!
35:06But her orders are backing up.
35:09So I need another six akara working, please.
35:11This is too much now. It is. Come on, let's go.
35:14Really? Yeah.
35:17Right, OK, we have got some bubbly-bubblies down here.
35:20That's... I don't like how that's not done,
35:22so I want to flip it again.
35:24OK, we need four prawns on the pass now, please, yeah?
35:29This one, we're going to do another one of that.
35:31That one's not good. This one's too small.
35:33So can you do one more of these, please?
35:35This one's got a hole in it, Charlotte.
35:37So we need to do a fresh one of those as well, OK? Yeah.
35:40I need three nice ones now, please.
35:42Three nice ones coming up, Chef!
35:44Charlotte's akara, and sometimes they come in on the darker side,
35:47so she really needs to take focus
35:49when it comes to the timings of cooking on each side.
35:54Look at that, that's beautiful. Is it? Yeah.
35:56I think I need a drink, if I'm honest.
35:58Service!
36:04In Shoreditch, service is in full swing.
36:08It's so busy, it's just unbelievable.
36:11And Craig's inundated with orders
36:13for his tortilla and croquette tapas plates.
36:16So, attention, check on one tortilla, one jamón croqueta.
36:20And he's struggling to keep up with demand.
36:23Check on one tortilla, one jamón croqueta.
36:27I'm just making them until someone says stop making them!
36:33And while Craig's orders flood in, H is also being kept busy.
36:38I am making four paellas at the same time.
36:46Now, hurry up! Yes, sir!
36:51So, you've finished this one? Mm-hm.
36:53And I've got two more. And you need to prepare those two.
36:56Got it.
37:00Thank you, Chef. You're welcome.
37:02Chef, that sounds good.
37:09Marks are ten, girls? Ten!
37:14While H is thriving, Craig has hit a problem with his next tortilla.
37:19Don't, don't, don't. Come on, you've been good all day.
37:21You've been good all day. I don't love that one.
37:24Make another one. Come on.
37:26I'm allowed one error, right?
37:28OK, let's hurry up. We need table 23, please.
37:31I just had a flip situation.
37:33Over in Borough Market, service is finally slowing down.
37:39Right, Charlotte, these are the final two. Let's go, please.
37:41Yes, final two. This is it.
37:43But Charlotte is still struggling to perfect the deep-fried acara.
37:49That one's slightly undercooked, Chef, so I need one more, please.
37:52Well, a good job. I've got loads here.
37:54I've got to sweat on now, Chef. It's been too much.
37:56Let's get the last ones plated. Come on.
38:04Service!
38:07Great job. Well done. You made it over the finish line.
38:10That was hard at the end. Let's have a hug.
38:12Let's hug it out. Well done. Well done.
38:14I'm going to have a hug.
38:16I'm going to have a hug.
38:18I'm going to have a hug.
38:20I'm going to have a hug.
38:22Let's hug it out. Well done. Well done.
38:26Over on the mains, despite being slammed with orders throughout,
38:30Edith's continuing to impress the chef with her cookery.
38:34It's a nice cuisson on the steak, Chef.
38:36Really well done with that, all right?
38:40Right, come on, Edith, you've got this.
38:46Service!
38:48Oh, my God.
38:50High five. That was amazing, Edith. Well done.
38:53I'm kind of sweating in places I didn't know I could sweat.
38:56Thank you so much. Thank you so much. Let's go.
39:01Well done. Thank you, Chef.
39:03Thank you, Chef. Thank you.
39:05Woo!
39:06I loved it. I loved it.
39:08So I'm not sure if I'll be back in the MasterChef kitchen.
39:11Yeah, but I happily hung out here, to be honest.
39:15I'm off shift now, so no more prawns for anyone else.
39:18We've ran out.
39:21I don't think, actually, I'm suited to a professional kitchen environment.
39:25I couldn't concentrate or stay quiet for longer than a minute,
39:28probably, so I think that would annoy the MasterChef
39:33after maybe half an hour, so no.
39:38In Shoreditch, Craig is catching up on his orders.
39:45Amazing. Look at that colour.
39:49Service.
39:52And the final checks are also in for the croquettes.
39:56I don't want to stop doing it.
39:58Like...
40:00I'm completely hooked on this vibe.
40:07That's the last bit.
40:10Service, please.
40:14You did very well.
40:15Good time. It's really exciting.
40:17How about tomorrow morning?
40:18Yeah, what time do you need me?
40:19Yeah, at 8am.
40:20Yeah, can we hug this out? I need to hug this out.
40:22I had a great time. Thank you so much.
40:24Thanks for letting us in here.
40:26On the paella main, it's now down to H to finish service on a high.
40:31I like that.
40:34Enjoy.
40:37I feel super proud of myself. Thank you for helping me.
40:40I'm proud of you too. Thank you.
40:42And in return, I will teach you some step songs.
40:50Never, ever will I whinge that my chicken is late in a restaurant.
40:56Because I have a whole new sympathy.
40:59Seriously. Wow.
41:02I've done, like, great things in my life and career and travel and all that,
41:06but just being in there in the heat of that was just so joyful and energetic.
41:11It felt like playing sport.
41:12Completely buzzing. Completely buzzing about it.
41:15Good?
41:16Exhausted, but happy.
41:18Yes.
41:22Edith, well done, not honest.
41:23Well done. You were amazing.
41:24No, yours was incredible.
41:38Hey.
41:39Hiya.
41:40Hello.
41:41Hi.
41:49Welcome back and welcome to the MasterChef Street Food Market.
41:55What would you serve if you had your own street food truck?
42:00You will have one hour and 15 minutes and it's got to be delicious,
42:05because ultimately we are looking for quarter-finalists.
42:08That does mean at the end of this one of you will be going home.
42:12One hour. Let's cook.
42:21I am celebrating all things Welsh with my food truck.
42:25Gyms and arias.
42:27Shall we dance?
42:28Land of my fathers.
42:32I love real Welsh produce, so I love Welsh beef.
42:37I am cooking Welsh chilli beef filled flatbread
42:42and also Welsh feta filled flatbread
42:46with a side of kimchi slaw and a cool mint yoghurt dip.
42:53That's a sentence I didn't even have a week ago.
42:59So, I got my kids involved with the idea of my food cart
43:04and there's an old song called Bread Of Heaven,
43:07which is a traditional Welsh hymn, so my kids have named my food truck
43:12Our Daddy's Flatbreads Of Heaven.
43:15You've made your own bread, though? I have today.
43:19There's a shift in me and it's like a little fire that's started to burn
43:24and it's burning stronger.
43:29H has grown in this competition. I'm loving his confidence.
43:32And his food sounds brilliant. Stuffed flatbreads.
43:36Flatbreads are really easy to cook if they're just the breads
43:38because they're as thin as a pancake.
43:40You start stuffing things inside, that means your flatbreads have to be thicker.
43:44So you've got to make sure you can cook them all the way through
43:48without burning them on the top.
43:51With any stuffed bread, you don't know whether that's cooked all the way through
43:55until you slice into it. There's no way of knowing.
44:03Edith, you've been to Glastow a few times, haven't you?
44:06Glastonbury a couple of times.
44:08So you would have seen food trucks in abundance.
44:11Oh, my God, yeah. You can get so many great food varieties at festivals.
44:16So, I mean, you're hard-pushed to get me past the doughnut stall, to be honest.
44:23What are you serving from your food truck, Edith?
44:25Buttermilk chicken tacos.
44:29But you get the option to add your own toppings.
44:33So we've got citrusy slaw, guacamole,
44:36onions that are kind of marinated in some vinegars,
44:40and then we've got some cheese and sour cream.
44:44So, yeah, a few different things.
44:46And have you thought of the name of your truck?
44:49McTaco. I don't know. Very good.
44:51Is it? Of course, because it's Scottish. Yeah. Great. Yeah.
44:54Are you making your own tacos, Edith? No.
44:57Do you think you could have done?
44:59If I'd had an extra half hour, then I could have, Greg.
45:05Edith's making a serve-yourself taco with fried chicken.
45:09The chicken's got to be cooked all the way through.
45:12It should be really, really tasty.
45:15It is a winner, but if it comes down to the amount of skill
45:18and effort being shown,
45:20making her own tacos would have elevated it one stage further.
45:25The kids call it wraps. Can we have wraps tonight, Mum?
45:28And so it's a case of everybody's got different tastes.
45:31So we just kind of fill the dinner table
45:33with lots of different things.
45:35So I'm kind of doing something that's a bit tried and tested today.
45:4330 minutes gone.
45:45Guys, 30 minutes gone.
45:50Craig, do you frequent a food truck?
45:52Yeah, I like a food truck. Kids love food trucks.
45:54Cos, like, you know the way kids are annoying when it comes to food?
45:57You can go to, like, a food truck park,
45:59just, here's a tenner, feed yourselves.
46:01And they all get what they want. Great.
46:03What are you making? What are you serving from your truck?
46:05I'm going to make you Hasselback potatoes. Right. OK?
46:07There's a mousse of cheese and a bacon crumb on one,
46:10and the other one is going to have a slice of salsa verde,
46:13and then we're going to have some chive, a little bit of guac.
46:16Are you celebrating the potato here, Greg?
46:18I don't love potatoes. I'm very fussy about them.
46:20But these are probably the only potatoes I think I'd like.
46:27Now, a Hasselback potato is a small potato which is unpeeled,
46:31cut with little tiny slits all the way through it,
46:34and then they're roasted and they're served.
46:36How did you put a topping on those?
46:39Some of the filling might go inside the little slits,
46:42but most of it's going to fall off.
46:45Hasselback potatoes, I've never successfully made them, ever.
46:50Even my cardboard, the ones I've made, they're disgusting.
46:53Even the dog looks at me like, not me, pal.
46:56So, let's see what happens.
47:03I'm starting to feel a bit nervous.
47:05I'm not going to lie, because, like,
47:07I feel like my time's running out, and I just don't know.
47:14Charlotte, you must have eaten out of a couple of food trucks.
47:17Oh, loads.
47:18I'm actually going to make you a crispy fried gnocchi
47:21with smoked cheddar and lardons.
47:24Wow.
47:25Are you covering the gnocchi in the cheese and lardons?
47:28Is that the whole point? Yeah, yeah, it's, like, loaded.
47:31I am going to make you a honey chilli dip.
47:33What would you call your food truck?
47:35What if I don't want my actual food truck?
47:37Do we knock you off?
47:38Because I think I like the sound of Crosby's crisps.
47:41What about Crosby's crisps?
47:43Crosby gnocchi? It's got a ring to it.
47:50My dish definitely fits the brief.
47:52It's picky, it's small, it's nibbly.
47:56It is basically, if you looked up the brief in the dictionary,
47:59you'd see my gnocchi.
48:02Think about a load of fries,
48:04like, fries covered with cheese across the top of them.
48:07That works.
48:08But although the gnocchi is technical, there's not a lot else to it.
48:11Grating some cheese and making a dipping sauce.
48:14I'm not sure about a honey dip.
48:16Potatoes and honey, there's something unusual about that,
48:18but I'll withhold judgement.
48:20Just three minutes. Finishing touches, please.
48:23Three minutes left.
48:26I need that cheese to melt.
48:31OK, I think. Yeah.
48:34Ha-ha-ha!
48:37I don't know why I'm so quiet. I've never been so quiet in my life.
48:45What's this? I know, mate.
48:47It's terrible, isn't it?
48:50OK, 60 seconds, guys. Just 60 seconds. One minute, please.
49:04That's it. Your time's up. Well done, everybody.
49:09Oh!
49:10Well done. Well done, everybody.
49:14H, come on.
49:16HE SINGS
49:25We're going to dine in style.
49:27We've got a fire-breathing dragon.
49:29And my boys have been very much part of my journey here.
49:33Oh!
49:36H's Welsh-inspired food truck offering is stuffed flatbreads.
49:41One chilli-spiced Welsh beef,
49:44the other Welsh feta cheese and spinach,
49:48served with kimchi slaw and a mint yoghurt dip.
49:54Yeah!
49:56Ha-ha-ha!
50:06I really like them. They're Moorish, they're delicious.
50:09The flavour of spinach and feta, sort of like a Greek pastry.
50:12The outside bread having the texture of naan.
50:16And then spicy slaw on the side, sharp and slightly salty.
50:20Very, very clever.
50:23They're really, really good. They would sell.
50:25That chilli beef is really, like, quite hot.
50:28The kimchi doesn't help at all because there's more chilli in there.
50:31You need the yoghurt dip.
50:32I'm not complaining. I'd eat every mouthful.
50:39I am Arbennabed.
50:41On top of the world.
50:43Chuffed!
50:46Edith's food truck dish is tortilla wraps with buttermilk-fried chicken,
50:53served with a choice of grated cheese, pickled onions,
50:57spicy coleslaw, guacamole and sour cream.
51:02It looks good. I think that's great.
51:09This is absolutely delicious.
51:11I mean, the chicken is absolutely wonderful.
51:13It's properly crispy and inside that crispy coating
51:16is beautifully moist chicken.
51:18So your timing, your touch is fantastic.
51:20Your chicken itself is great. It's nice and crispy.
51:23Nice, sweet but sharp pickled onions.
51:25Your slaw, which is slightly peppery from the red cabbage
51:28and the sweetness of the carrot.
51:30Your guac, which has got a nice mixture of acid in it
51:33and then your salty cheese.
51:35I would have loved to have seen you make some taco shells.
51:38But there's no two ways about it. It tastes really good.
51:44I'm feeling a bit annoyed at myself.
51:47I could have tried harder.
51:50That's what I said in all my school reports.
51:58Craig has dished up Hasselback potatoes two ways.
52:03One topped with smoked cheese and bacon crumble,
52:06the other with salsa verde and chive sour cream,
52:10both served with spicy guacamole and crisps.
52:17MUSIC PLAYS
52:23Hasselback potatoes are a favourite
52:25and yours are exactly how they should be.
52:27Really crispy on the outside and they are fluffy in the middle.
52:30You've got two sauces.
52:32One is cheesy and bacon. Lovely.
52:36The other one is properly sharp salsa verde.
52:39It tastes great. Thank you.
52:41The crisps are fantastic.
52:43Lovely and crispy, slightly salty,
52:45nice little bit of heat across the top.
52:47Salsa verde, really well balanced and lovely.
52:50And then the cheese in the bacon one,
52:52you put the cheese into the potatoes,
52:54bacon across the top and sour cream.
52:56I think they taste great.
53:00I am happy, but I am exhausted.
53:04The pressure, you have no idea what it's like in there.
53:09I don't know, but good. I feel really good. Yeah.
53:14Finally, it's Charlotte,
53:16who's serving a loaded gnocchi food truck dish.
53:20Potato gnocchi topped with cheese and bacon,
53:23served with a honey and chilli dipping sauce.
53:32Were they supposed to be smothered in cheese? Yeah.
53:36Where's the cheese? I needed more cheese.
53:39They are really well-made gnocchi.
53:41Really light and fluffy.
53:43When you do get the cheese,
53:45you get that real salty stickiness covering them
53:47with the saltiness of the bacon.
53:49That really, really works. Yeah.
53:50But you do need it covered.
53:52I'm not convinced at all about potato and honey.
53:55I just can't dip my gnocchi in honey.
53:59We've got a few things not quite work.
54:01Not enough cheese, honey and potatoes.
54:05I'm on the fence.
54:08I've had mixed feedback.
54:10I don't know whether I'm coming or going. I've got whiplash.
54:14I mean, am I good, am I not?
54:16At this point, I don't know.
54:24I love this round. Good quality food.
54:26And you and I now have a really tricky job on our hands.
54:30I really enjoyed H's flatbreads.
54:32He made his own bread, he cooked a spiced mince,
54:35he made a mixture from feta cheese and spinach and he did a slaw
54:38and it all tasted really good.
54:40Craig showed with that potato dish that he's a good cook
54:43because they were perfect Hasselback potatoes.
54:46Crisps, actually, I think were really good.
54:48Making his own chips, that showed a bit of skill.
54:51If H and Craig are true,
54:53we've got a conversation about Charlotte and Edith.
54:56I thought Edith's fried chicken was absolutely superb,
54:59no doubt about it.
55:00I'm disappointed, though, because I think Edith had enough time
55:03to make her own taco shells.
55:05Charlotte made for us good, nice, fluffy gnocchi.
55:08The problem was they weren't covered in cheese.
55:11I'm not convinced at all that a potato dumpling
55:14wants to be dipped in honey.
55:18I honestly don't know what else I could pull out of my sleeves
55:21for John and Greg.
55:22If I go through, like, what am I going to be doing next?
55:25Milking cows and making my own cheese?
55:28It's like...
55:31I don't know if I've done enough to stay in.
55:34I'm nervous about Jojo's decision, yeah.
55:39We've got a decision to make.
55:41Who stays and who goes?
55:52We have got three quarterfinal places.
55:55We simply can't take all of you through.
56:00One of you is leaving the competition.
56:04The contestant leaving the competition is...
56:13..Charlotte.
56:16Don't worry, I'm OK, guys.
56:18Charlotte, you've had a great competition.
56:20Sorry to see you go. Thank you very much.
56:23Thank you. See you. See you, Charlotte. Bye.
56:28This experience has definitely been one I'll remember
56:31till the day I die.
56:34I've met some really good people and I've learnt some new skills,
56:37so you can't really be sad or angry about that, can you?
56:48This is unbelievable.
56:50This is, like, better than getting a number one record.
56:54I'm over the moon.
56:56I can't believe it, to be honest.
56:58I didn't think I'd done enough. Totally dodged a bullet.
57:01I'm really thrilled, but I'm really surprised.
57:04I want more of this. Let's make it semifinals.
57:07That sounds even better than quarterfinal.
57:09I wish I wasn't like that.
57:11But let's see what happens. Bring it on.
57:14It's just nuts, you know?
57:19Next time...
57:21Oh, my God.
57:22That was 30 seconds away from disaster.
57:24..it's the quarterfinal...
57:26Edith, you OK? Yeah, I think so, yeah. Maybe.
57:29..and Craig, Edith and H are back...
57:33Boom! Happy judging.
57:35..to battle for their place...
57:37I'm lost for words. ..in the semifinals.
57:39Watch your sugar!
57:51END CREDITS