C MC UK 2024 Episode 4
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00:00It's the ultimate culinary showdown.
00:04Come on!
00:0520 up for it celebrities...
00:07Hello!
00:08..with their eye on one prize.
00:10This is what we call it, yeah!
00:13The Celebrity MasterChef title.
00:16Each week...
00:17HE LAUGHS
00:18..five new celebs face off against each other...
00:21You need to dance.
00:22HE GIGGLES
00:25Oh, 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!
00:43It's week two of the Celebrity MasterChef competition.
01:02Taking on the challenge of the MasterChef kitchen,
01:06reality TV star Chloe Burrows.
01:10If I get past the first day, game on!
01:15Olympic athlete and gladiator Nitro,
01:18Harry Akins-Areti.
01:20I'm in it to win it, come on, I'm here.
01:23Hype me up, charge me up and let's go.
01:26Let's go do this together.
01:28Award-winning actor and former EastEnders favourite Danielle Harold.
01:33My friends and family think I'm crazy for doing MasterChef.
01:36Are you seriously going on that?
01:38You're going to like such an idiot?
01:40Probably will, but it's all fun.
01:43Stand-up comedian Ishan Akbar.
01:47I'm a cook at best and I'm a comedian at worst,
01:50so let's see what happens.
01:54And Reshenda Sandal,
01:56stage and screen sensation and line-of-duty breakout star.
02:00Breathe, don't be nervous and move forward and just try your best.
02:06We know what we want, we want great food,
02:09but we have no idea what these celebrities are like.
02:12No idea at all.
02:14Hello. I think we're going to have a great deal of fun
02:17and we are going to find some talent.
02:19Hello. Woo!
02:25Chefs, are you ready?
02:27Gladiators, are you ready?
02:29Are you ready?
02:33A very, very warm welcome to Celebrity MasterChef.
02:38This is your opportunity to show the whole nation your culinary talent.
02:45We call this first round Under The Cloche.
02:48In front of us here, there are five lovely shiny domes.
02:53Each one of you is going to come up and choose a cloche.
02:57Underneath that cloche, there is an ingredient.
02:59And with that ingredient, we would like you to make for us a dish
03:03where that ingredient is the centrepiece.
03:07Chloe, come on. OK. Come and choose a cloche.
03:11My friends laughed their head off when I said I was doing MasterChef.
03:17I'm just very nervous about this first bit,
03:19but after that, see you at the final, maybe.
03:23I'm going to go for the middle one. OK.
03:26What's that, then? What do you think that is?
03:29Is it fish?
03:31A steak?
03:33Some sort of meat? Yeah. Very good.
03:35What is it? OK, it goes quack.
03:38A duck?
03:43Good.
03:45Thank you, Matt.
03:47Thanks, Chloe. Thank you.
03:53OK.
03:55Roshenda, come on. Come and choose.
03:57I am quite passionate about food. I love cooking it.
04:01I love eating it even more.
04:03But I think I'm kind of a rustic, traditional cook, for sure.
04:06Make stuff that's yummy for people to eat, I hope. Fingers crossed.
04:11I'm being drawn to number two.
04:16Oh, great!
04:18I don't know the name of this, but I know it's in the cauliflower family.
04:23Perfect. Alien cauliflower, I like to call it.
04:26It's a Romanesco. Romanesco, that's it, that's it.
04:29Gorgeous. OK. You look comfortable.
04:31You come with me, Romanesco.
04:33Well, you'll have to be the judges of that.
04:36I don't like how confident you are.
04:38I know! You're making me unhappy.
04:42Ishan, there's a cloche up here with your name on it, I'm sure.
04:47Maybe I'm making a rod for my own back.
04:50I'm feeling quite calm. Please don't be something sweet.
04:53I don't want anything sweet.
04:55And that might be a problem?
04:57I don't know, you might hear me screaming in the kitchen,
04:59going, what have I done here?
05:01I'll go for the end.
05:06Kidneys?
05:08Clothes?
05:09Livers. OK.
05:11Livers? From which animal?
05:14They look quite beefy, so I'm going to say chicken.
05:17Well done. Is it chicken?
05:19OK. Livers. Well done. Thank you.
05:21Very well done. You filled me full of confidence, my friend.
05:24Am I?
05:29Danielle, if you wouldn't mind.
05:32I love MasterChef. I love watching it at home.
05:35But I never thought that I'd be sat here in the MasterChef kitchen.
05:39It's crazy. I wouldn't mind the other half of that chicken.
05:42My worst thing that could happen to me today would probably be a fish.
05:45To fillet a fish, like, to be the first thing that you do.
05:48I'm going to go this one, I think.
05:51Whoa! You are kidding.
05:54Do you know what fish that is?
05:56A flat one? It's a place.
05:58I've eaten place, I've not seen one like this.
06:02Have you cooked fish? Yes, I can cook fish.
06:04Brilliant. Well done. Thanks.
06:06It's the makings of a cooking, there.
06:08Oh, go on, mate.
06:10Why do you look so happy?
06:12Oh, no.
06:14Careful, Harry, cos this one might be heavy.
06:17I'm being called in. Yeah, go on, mate.
06:19OK. I'm going to put the other cooks in their place, yes.
06:22As a gladiator, when Nitro appears, everyone will know.
06:26Straight to it. There you go.
06:30Pears. Nice pear, Harry.
06:38Harry, you're through to the next round.
06:43I've never eaten a pear before. No way.
06:46You've never eaten a pear? I've never eaten a pear before.
06:48It's the first time for everything. I'll do what I can.
06:51Great. You smell nice, Harry. Thank you so much.
06:53It's a little something, I've been working on it.
06:56Thanks, Harry. Thank you.
06:58They didn't flirt with me that much.
07:00I mean, what's going on? I was working the pears.
07:06Yay!
07:09You'll have one hour, and you are also able to use
07:12whatever you like from this wonderful larder behind us.
07:16Off you go.
07:19Let's go, Mojo's.
07:24What am I looking for? I don't even know.
07:27Vanilla extract anywhere?
07:31Ooh, extract. Check me out.
07:36I've got a bit of a plan going on, so we'll see if it works out.
07:41Wish me luck.
07:46Feeling OK so far, but I'm avoiding that fish.
07:50The rest of it, I'm all right, but him, looks miserable already.
07:57How hard can a potato be?
08:0228-year-old Love Island star Chloe Burrows
08:05has over three million followers online.
08:08She now hosts her own podcast,
08:10interviewing celebrities and sharing their gossip.
08:14Ew, I literally hate touching me.
08:16I hate it, I hate it, I hate it.
08:19What if I feed them something raw?
08:21What if they go home and feel like it's OK
08:23and then wake up tomorrow and they're violently unwell
08:26because of my cooking?
08:28There's a lot at stake here.
08:32Is this tougher than Love Island?
08:34Are you joking? This is solid!
08:38What are you making for us?
08:40I'm going to make you a duck steak dinner.
08:44We're going to have some chilli and garlic,
08:46tender stone broccoli and some roast potatoes.
08:49So how much cooking do you do?
08:51Probably once a month, if that.
08:53So why are you here?
08:55Because I want to learn to cook. I don't want to keep getting takeaways.
08:58I like cooking when I have a recipe.
09:00Like, I like it, but I don't have a recipe right now.
09:04So what's a great outcome for you now? What are you hoping for?
09:07That that's not raw.
09:09And you guys love it.
09:12My God, Chloe's cooking a duck!
09:14Check me out!
09:19In the perfect world, that duck should have lovely, crispy skin.
09:23The flesh should be nice and pink and when you cut into it,
09:26there should be no blood running from it.
09:28How do you know if it's burning?
09:31We're going to have two things she knows how to do.
09:34Crispy roast potatoes with garlic and rosemary.
09:36Lovely, as long as they're well-seasoned.
09:38And nice and crispy on the outside.
09:40And sprouting broccoli with butter and chilli. Fantastic.
09:44That dish needs a sauce. It needs something with it.
09:51Can you crack this for me, please?
09:56Not strong enough.
09:58It's not that strong, is he?
10:0439-year-old East Londoner Ishan Akbar
10:07is a rising star of the UK comedy scene.
10:11He loves to cook the food of his Pakistani-Bangladeshi heritage,
10:15inspired by his late mum.
10:20I'm not trying to overthink it,
10:22just follow my instincts and see if it all works.
10:26I reckon when it comes to making these dishes on the fly,
10:31I'll stay quite consistent with the flavour profile.
10:33I'm just saying words I've heard on MasterChef before, by the way.
10:36Like flavour profile. I've never said that.
10:42Ishan? Hello.
10:43Have you decided what you're going to make for us?
10:45Yes, I'm going to try and make a peri-peri chicken livers and onions
10:49served with a cumin flatbread.
10:52Have you cooked chicken livers before? No, I haven't.
10:55My mum was the cook in the house,
10:57and she sadly passed away ten years ago.
10:59About six weeks after she passed away,
11:01me, my dad and my brother looked in the kitchen and went,
11:03can anyone cook?
11:04So for the last ten years, out of necessity, we've had to learn to cook.
11:07Are you anywhere near as good as mum was?
11:09Absolutely not. No chance.
11:10But, you know, I try, and so far I've not poisoned anyone.
11:14Everyone seems to enjoy the food I make, so let's see.
11:23Ishan's going to take those chicken livers,
11:25he's going to pan-fry them with lots and lots of onions,
11:27and he's making what he's calling a peri-peri sauce.
11:30What he's actually doing is just making a sauce of anything which is hot and red.
11:34It's not peri-peri, it's just called Ishan's hot sauce.
11:38He's got peppers, two scotch bonnets, some yoghurt,
11:42some onions and some garlic, all in a blender,
11:44and he's turned it to a paste.
11:51But those chicken livers need to have a little bit of colour on the outside,
11:55and they should be nice and pink in the middle.
11:57If they're not pink in the middle and they go grey,
11:59they can go really dry and sandy.
12:02If you're in the middle of a stand-up routine now, where are you?
12:05The crowd are wanting their money back at this point.
12:1125 minutes have gone.
12:18Nearly attacked me.
12:20I can't believe I've got the apron and everything.
12:2339-year-old Grimsby-born actor Rochenda Sandal
12:27is best known for playing villain Lisa McQueen in Line Of Duty.
12:32She's also appeared in Black Mirror, Star Wars and Doctor Who.
12:37She regularly cooks at home for her partner and fellow actor, Mark Stanley.
12:44I'm dreaming about food.
12:46Last night, I had a dream that all these ingredients were just falling on top of me.
12:51Yeah, so... That's where I'm at.
12:57Rochenda, you seemed really happy when you got this.
13:00Oh, my God, I was so happy, because what I'm trying to do
13:03is I'm trying to do a journey myself in my personal life
13:06into kind of vegetarianism.
13:08Well, how much cooking do you do?
13:10I do quite a bit of cooking, because I've got a lovely friend
13:13down the road who runs an allotment,
13:15so we get loads of, like, amazing produce from her,
13:18and it would be a shame to waste it, so, yeah.
13:21You look happy and confident, and that fills me full of confidence.
13:24OK. Good luck, Chef. I hope you like it. Thank you, Chef.
13:30Rochenda seems to be going about this task in the right way.
13:33Taking that romanesco and turning it into a steak.
13:35She's cutting it into big, thick pieces, brushing it with paprika,
13:39which should go nice and smoky.
13:41She's serving the whole lot with champ potatoes,
13:44which are mashed potatoes with spring onions in them.
13:47Could be delicious, as long as there's no lumps in that mashed potato
13:50and it's really well-seasoned.
13:52And then she's making a chimichurri sauce.
13:54It's almost like a salsa verde.
13:56And she's taking lots of different herbs, a bit of vinegar, some chilli,
13:59mixing the whole thing together as a dressing.
14:02Well, that's great.
14:03I think it sounds like a great dish, and Rochenda is really confident.
14:08Can we have a fish pump? It's what kids do.
14:17You have 30 minutes, just 30 minutes left.
14:21Have you ever seen a gladiator sweat? That's the question.
14:2535-year-old Harry Akins-Oriti won gold,
14:29sprinting at European and Commonwealth championships.
14:32He now appears as the formidable Nitro in sports game show Gladiators.
14:38Faking under pressure.
14:40But we like pressure. Pressure makes diamonds.
14:44For you growing up, for me, is a whole family, wholesome day
14:48where, you know, the kitchen is a vibrant, loving space
14:52and my mum would obviously give us a lot of love with her cooking.
14:56Soul food.
15:01It feels really odd calling you Harry. Yes.
15:03Cos, to me, you're Nitro.
15:06Give it one of those, eh?
15:08So, listen, an athlete, a gladiator, how competitive are you?
15:12I'm too competitive. As much as I try to dumb it down,
15:15I want to win everything, I want to do everything well.
15:18But you've got to appreciate the competition,
15:20size them up and give them the respect and go from there.
15:23How much would I have to pay you for you to let me win
15:26an arm wrestle on camera?
15:28We can go whenever you want. Tell me later.
15:35He's taken the pears, peeled them, cut them into quarters.
15:38He's cooked them with some butter and brown sugar.
15:40Then he's turning the whole thing into a pie.
15:44He's made his own shortcrust pastry and he's going to make ice cream.
15:48Now, if he can get all that done in the amount of time, I'll be amazed.
15:53Guys, you have just 20 minutes left.
15:5931-year-old Danielle Harold won a British Soap Award
16:03playing Lola Pierce-Brown in EastEnders.
16:06She cooks with her grandad, who taught her from a young age.
16:11What's all that? What is that?
16:15Oh, that's disgusting.
16:19My mum is the worst cook in history.
16:24She will literally burn frozen smiley faces from the freezer.
16:28But my grandad is a great cook,
16:30so that's where I think I found my love for cooking, from my grandad.
16:34Not my mum, sorry.
16:39How did you feel when you got the fish?
16:41All day I've been saying to these guys I don't want a fish
16:43because I can't fillet it, and then here I am.
16:46I'm impressed at your courage. Really?
16:49But you've left it and left it. Yeah.
16:51You're finally tackling it, right? Yeah, I'm here now.
16:53OK. Once you get those fillets out and you're not doing a bad job...
16:57Yeah. ..what's the dish going to be, please?
16:59So I'm going to cook them in butter with some garlic,
17:03some chilli and some ginger and some asparagus and mash.
17:08And the secret to perfect mashed potato is what?
17:10Creamy. And no lumps. No lumps. Hey!
17:13My mum wouldn't say that, she loves a lump in a mash, but no lumps.
17:17Sorry, Mum.
17:18Did you ever do any cooking in EastEnders?
17:20No, never. I did work in a fish and chip shop for a bit with Ian Bill.
17:24But he didn't teach me how to do any of this,
17:26so it's all plastic fish in there.
17:28Is it? Yeah. Don't tell him.
17:30I'm sorry, give it away. Don't tell him.
17:37The world's smallest fish fillets ever.
17:40I hate fish.
17:42That fish is quite difficult to cook.
17:45In the pan, flesh side down, cooks for about a minute,
17:48goes brown around the outside, turn it over
17:51and let the heat continue to cook it all the way through.
17:54Otherwise it's going to be dry and it's going to be like cotton wool.
17:58She's going to serve that with mashed potatoes, some asparagus
18:01and some chilli butter with some ginger.
18:03Fantastic.
18:05Shouldn't look at this bit, really, wait for it to be plated.
18:13See that gladiator power.
18:15Whoosh.
18:17Whoosh.
18:18Harry's competitive and he is absolutely going for it.
18:22With only 20 minutes to go, his pastry wasn't in the oven yet.
18:27And pastry usually takes between 25 and 30 minutes to cook.
18:31Always against the clock.
18:33Always against the clock.
18:35I hope he's not being over-ambitious.
18:38Maybe if I can dance around my pastry, it might cook it quicker.
18:41Heat it up, heat it up.
18:45More drama here than there is in Albert Square.
18:48This is it. Come to me.
18:51Whatever you're doing, you have five minutes.
18:53That's all you have, five minutes.
18:57Oh!
18:59This suddenly doesn't look as appetising
19:01as I was hoping it was going to be.
19:03What does it look like? What have I done?
19:10Oh!
19:13Loads of them have started to bloody bang.
19:16You've got two minutes!
19:18Two more minutes.
19:20Two minutes, come on!
19:23Can we get that ice cream?
19:25Can we get that ice cream out into those little cups now, please?
19:29Yeah. Right now.
19:31Cook, cook, cook, cook, cook, cook.
19:34I don't know.
19:36I've just kicked them up.
19:38How can we make this look nicer?
19:42You've got about 20 seconds.
19:44All right, Harry, get that into a bowl and over on your bench, please.
19:48Get it in, get it in, get it in.
19:50I can't get the scoop. Just get that in.
19:52Oh, no.
19:54Yes. That's it. Take it over.
19:56That'll do. Take it over.
19:58You are done.
20:00CHEERING
20:04Time's up.
20:06You've done it.
20:08Smashed it.
20:10There's always a race against the clock.
20:12In the track, in the arena.
20:14And here, clearly.
20:16Christ.
20:18Danielle, please.
20:20Yes.
20:24Next up is former EastEnders star Danielle,
20:27who's served her ingredient of place
20:30pan-fried in butter, ginger and chilli,
20:33with mashed potato and roasted asparagus.
20:45Congratulations, because the main part of your dish was the fish,
20:48and the fish flesh is perfect.
20:51And I'm really impressed that you got those fillets off.
20:53Thanks.
20:55I don't know what you did to that asparagus.
20:57You've just stuck it on a tray, put it in the oven...
20:59I just forgot. ..and forgot all about it, because it's burnt.
21:01Look what happens. That one's got a bit of a flop.
21:06Love that you've taken inspiration from your mum
21:08and put those lumps inside your mashed potato.
21:10Your mum will be really proud of that.
21:12But everything tastes good. It's seasoned well.
21:15You've got the warmth in there of a little bit of ginger
21:17and a good amount of chilli.
21:20This is a really good start.
21:22Oh, thank you.
21:26I feel like I've impressed him a little bit
21:28with the filleting of the fish.
21:30Well done, girl.
21:32Oh, I was so tense over that. I was so tense.
21:36Can only be up from here, right?
21:38Oh, bloke.
21:42Comedian Ishan has cooked his ingredient of chicken livers
21:46in peri-peri sauce with onions,
21:49served with cumin flatbreads and lime.
21:59Oh, that's a little bit under. Is it? Oh.
22:02It's a terrible shame, because there are wonderful flavours
22:05on this plate.
22:07Marvellous flatbreads with smoky, bitter cumin.
22:10Absolutely fantastic.
22:13If you would have got the timing on these livers,
22:16I would have said a knockout dish.
22:19Because you're a couple of minutes away.
22:21OK. Thank you.
22:23There is a lovely, rich, smoky flavour of paprika,
22:26chilli heat running through it,
22:29and then a sharpness of yoghurt, which is all being cooked down.
22:32We're almost to the flavour of the tandoor.
22:35But I've got to say, this is a great start for me.
22:39I feel like John and Greg were impressed by my palate.
22:44Greg saying, this was just a few minutes away
22:46from being a knockout dish, I'm just going to keep that with me forever.
22:53Actor Reshenda's ingredient was Romanesco cauliflower.
22:57She's cooked it as a steak in paprika butter,
23:01topped with chimichurri sauce,
23:04served with spring onion mash, mushrooms and sunflower seeds.
23:16Honestly, I think it's a little messy and I think it tastes fantastic.
23:21Thank you. You've kept the shape of the Romanesco.
23:24It's a cauliflower flavour, it's quite mild and it almost feels creamy.
23:27Your mashed potato is really creamy,
23:29there's a little bite of spring onion in it as well.
23:32This is good flavours, this is good cookery.
23:36The sauce is herby with lots more chilli in there as well and tomatoes.
23:40Then you get nuttiness coming from the sunflower seeds
23:42around the outside, which I like.
23:44You don't have to chuck everything in a plate.
23:46Sometimes you can just go a little bit less.
23:48But I'm really pleased with what you've done and your ambition.
23:54Well, I mean, it feels absolutely amazing to hear
23:57that they think that you're a good cook and you've got good instincts,
24:00because that's the basis of any good cook,
24:03so it's definitely the beginning of a long journey, hopefully.
24:06Fingers crossed.
24:10Hello.
24:11Reality star Chloe has pan-fried her ingredient of duck breast
24:16and served it with crispy rosemary potatoes
24:19and tender stem broccoli in chilli and garlic.
24:23Is it raw?
24:25No, it's great.
24:27Yes!
24:28It's good, then.
24:30I'm pleased with myself.
24:38Duck breast is cooked well.
24:40The flesh is pink and it's juicy in there.
24:43You have never, ever cooked a duck before.
24:47You couldn't even recognise it.
24:49That's good.
24:50Did you hear that?
24:52Good.
24:53The whole thing probably needs a sauce.
24:55Yeah.
24:56Even if you just spoon some jam into a little bit of stock.
25:00Oh, OK.
25:01It's easier than you think.
25:03The potatoes are nice and crispy, lots of garlic in there,
25:06which are going slightly bitter.
25:08And the broccoli is cooked really, really well
25:10and a tiny amount of chilli on the outside.
25:12Maybe try a sauce.
25:13And even if it doesn't work, just give it a go.
25:15We want to call you Give It A Go Chloe.
25:17I like it.
25:18Yo, Chloe, give it a go.
25:20Yeah, bro.
25:21Can we stop now?
25:28That was a big, fat win for little Chloe.
25:34Chloe, give it a go.
25:36With my bro, John.
25:38Are you wrapped with John?
25:40What the?!
25:42OK.
25:44Judge me.
25:47Finally, it's athlete Harry.
25:50He was given pear and has made a pear pie.
25:54Shortcrust pastry filled with pears cooked in butter,
25:58brown sugar, vanilla and honey, served with vanilla ice cream.
26:11You've got a bitterness that's coming from that brown sugar,
26:14a little bit of butter, vanilla.
26:16Honey richness that comes from the pear as well.
26:18That's really good.
26:20But your pastry's not cooked enough.
26:23Look, the ambition's brilliant, but, you know, we're not quite there.
26:26Yeah.
26:28The ice cream tastes like sweetness, like condensed milk.
26:32Texture-wise, your ice cream, it isn't creamy and it's not firm.
26:36You couldn't make a ball out of that.
26:38It's too runny.
26:40And your pastry just isn't cooked long enough.
26:43There aren't many people that know how to make pastry
26:45and know how to make ice cream.
26:47Even if it hasn't worked, you're on your way.
26:52In track and field, in the arena as a gladiator,
26:55often I find that you need the worst things to happen,
26:58because once the worst thing has happened and you realise, I'm OK.
27:02And I live to fight another day, so I can take pride in that
27:05and I think it's going to help me in the next round.
27:07Let me tell you, as starts go, that was not bad at all.
27:15And we're going to ask you to step outside,
27:17because next time we see you, we're going to learn a little bit more.
27:21We will see you soon. Thank you.
27:26Harry's going first, because the door's a bit stiff.
27:30I'll tell you what, there's a couple of really good cooks in here.
27:32A couple of really, really good cooks.
27:34Oh, wow.
27:36Guys, that went really well!
27:38Oh, wow!
27:39You smashed it!
27:41Yeah! Yeah!
27:43We can cook, baby!
27:45I loved Reshenda's dish.
27:47I mean, it looked like a piece of modern art,
27:49but actually it tasted fantastic.
27:50None of our food was inedible.
27:52Well... Definitely not.
27:54I mean, it was a bit of a mess.
27:56But actually it tasted fantastic.
27:58None of our food was inedible. Well...
28:00So I feel like we're chefs now.
28:02I admire Daniel's courage.
28:04I think he did a really good job with that fish.
28:06The asparagus was a bit of a tragedy.
28:08You're talking about my asparagus? You're going to bring it up?
28:11His shame's got a really good palate.
28:13I love the cumin in the bread.
28:15I'm going to destroy all of you.
28:20But the big chicken liver's not cooked all the way through.
28:22Bit of a shame.
28:24He's going down!
28:27Chloe didn't recognise the duck at all.
28:30She did a pretty good job.
28:32I think what she needs to do now is just go for it and not be timid.
28:35Survive and advance, that's what you do in track and field.
28:37You survive and advance to the next round.
28:39Oh, that's great. Yeah.
28:40I think Arik did a good job with the pears.
28:42I thought they tasted really good.
28:44He just got his timings wrong.
28:46But like Chloe said, everyone's going down now.
28:48Down!
28:49There's no friends in this game anymore, guys.
28:51I like these five.
28:53They've got the spirit of the competition, John.
28:55They're not scared to have a go.
28:57Next time they cook, they can't afford a mistake, though,
28:59cos one of them will be going home.
29:08Hello. Hi.
29:10Hi.
29:12We're back. Hello.
29:19You've now had a taste of the kitchen
29:21and this is your opportunity to really shine.
29:26What we want from you is two courses,
29:28a main course and dessert,
29:30that you would serve to your friends and family at a dinner party.
29:33Something to truly impress, something to show off a little bit.
29:37At the end of this,
29:39we will only take four of you through to the next round.
29:42That does mean that one of you will be going home.
29:46Ladies and gentlemen, one hour, 15 minutes.
29:49Let's cook.
29:51And we're off.
29:52What?
29:56I'm being really stupid.
29:59That's a leon, what's min a leon?
30:01I'm still good, I'm still here. I've got another chance to fight.
30:04I'm coming out to do better and be better.
30:06Tell you what, it's a brave cook who invites you and me round
30:09for a dinner party, but that's what they're doing.
30:11And it's their chance to show off. I hope so.
30:14And the fact is, we get five puddings. That'll keep you happy.
30:17You haven't tried these brownies yet, like, honestly.
30:21I'm going to win.
30:23I think I'm confident I can do it in the time.
30:25Hopefully. Fingers crossed. Wish me luck.
30:29I just want to showcase Bengali food a bit,
30:32so I feel like I've got the weight of the whole nation on me.
30:37So don't come at me if you're upset with my process.
30:41I'm celebrating me going into the MasterChef kitchen,
30:45being a great cook, being handsome, wearing a nice red shirt.
30:49So much to celebrate. Just vibes.
30:53What are you cooking, please, Eshan?
30:55So I'm making what is usually served at Bengali weddings.
30:58It's a palau rice that's cooked in milk and loads of spices.
31:03And a pan-fried chicken, basically a caramelised onion sauce.
31:07And I'm going to serve that for dessert
31:09with basically a South Asian bread and butter pudding.
31:13Have you always known these dishes,
31:15or have you dreamed them up for MasterChef?
31:17I've always eaten these dishes.
31:19Every week, people were in our house.
31:21You know, my mum would entertain food.
31:23Mum's tiny kitchen was like the hub of the family, the community.
31:30He's got a chicken leg in the thigh,
31:32which he's marinated really, really well
31:34with lots of spices on the outside.
31:36Pan-frying it first, then he's going to roast that in the oven.
31:39Served with a white palau rice.
31:41Ooh!
31:43Hello!
31:44Look, his flavours in that first round were great.
31:47We know he's got a great palate.
31:49He's just got to get the cooking right.
31:51His Bengali bread and butter pudding sounds fantastic.
31:55Rich with saffron, sugar, cream, milk, fried bread, lots of ghee.
32:01I mean, that makes it really opulent.
32:05So these are classic Bengali dishes?
32:08Classic Bengali celebratory dishes.
32:10Do you know anything about singing and dancing?
32:12I used to be a Bollywood dance choreographer.
32:14No way. Come on, show us some.
32:16I can't. Come on!
32:23Mate, I tell you... My knees are cracked.
32:25That's just brilliant. Mate, that's fabulous!
32:27That's wonderful. That's fabulous!
32:32I'm more excited than I'm nervous.
32:34It's just such a mad honour and privilege to be here.
32:37Watch this. It's going to be banging, bruv.
32:45Lot to do. Lot to do, mate.
32:50Do you do dinner parties?
32:51I do do the odd dinner party.
32:53I mean, mine normally just turns into chaos
32:55because my friends like a lot of wine.
32:57We don't get to the dessert a lot of the time,
32:59but we always do a main course.
33:03What are your two courses?
33:04My two courses is a risotto a la Milanese with fillet steak
33:08and a salsa verde with madeleines
33:11with a trio of dipping sauces.
33:13Wow.
33:14I used to work in a theatre called the Bridge Theatre,
33:17and this is the interval snack.
33:21Reshenda wants to show us everything she can do
33:24and she is really going for it.
33:27Risotto Milanese.
33:29Risotto flavoured with saffron and bone marrow.
33:34It should be rich and opulent.
33:36Saffron making it lovely and smoky
33:38and the bone marrow making it sticky and sweet.
33:42Whoa!
33:46We've got it with a fillet steak with a salsa verde.
33:51How do those things fit together?
33:56There we go.
33:59She's making madeleines.
34:01Madeleines are a classic, classic little sponge cake
34:05that you have with your coffee.
34:07Little bit of crust on the outside,
34:09slightly sweetened, very, very fluffy in the middle.
34:13Madeleines with butterscotch, madeleines with chocolate,
34:16madeleines with chantilly.
34:17I might pass out.
34:20I try to cook at least five to ten times a week.
34:23I cook for my ma.
34:25We've been together for 16 years this year,
34:27so he's tried everything from when I was a bad cook
34:30to hopefully a good cook now,
34:32so he's a lucky man.
34:3820 minutes have gone.
34:4020 minutes gone.
34:46Cor!
34:48Morning.
34:51The pressure's on to, like, get it right,
34:53so I'm a bit nervous.
34:58Are you a dinner-party person?
35:00Not a dinner-party per... I'm a bit chaotic in the kitchen.
35:03So my kitchen at home is where all my friends will come and sit,
35:06and when you're trying to cook and you get there,
35:08how long, especially from the guys, my mates,
35:10they come round, how long, how long?
35:12Yeah, I'm like, get my kitchen, guys.
35:14Believe in yourself, Danielle, believe in yourself.
35:16Thank you. You took a fish apart. Yeah.
35:18You did really well. You should be fine.
35:20Fingers crossed, guys, eh?
35:22Danielle's really nervous,
35:24but I think her menu sounds really great.
35:26We're selling pan-fried lamb cutlets.
35:28To cook those well and make sure they're nice and pink and crispy,
35:31that's a bit of an art.
35:33Then we've got dauphinoise potatoes.
35:35Let go!
35:37She's made those, cooked them on the stove first.
35:40She's put them in the oven.
35:42With that, we've got honey-roasted carrots,
35:45a parsnip puree.
35:48It's got to be silky smooth.
35:53Dessert?
35:54Apple crumble and custard.
35:56I normally do the roast dinner,
35:57and my best friend Shana does the apple crumble.
35:59I don't get involved in dessert, so I thought I'd keep the tradition,
36:02but kind of first time trying a crumble, so...
36:05How much would you give us now for a tin of custard?
36:08A lot. That's what I put on in my email before.
36:10I said, tin of custard, and I emailed back,
36:12what's your ingredients? I went, oh, dear!
36:14A tin? A tin of custard.
36:16A tin? That's when I realised this really is cooking.
36:27I'm confident I can pull it off.
36:30Unless anyone's got some really fancy menus today,
36:33but I've got a puree, I've got a parsnip puree,
36:36so very masterchef-y, isn't it?
36:42Still in the race.
36:44Let's make it happen.
36:46Food for me is enjoyment, it's happiness, it's social, it's family.
36:50It makes me feel warm.
36:52It makes me who I am and I'm happy as a person when I have food.
37:00Harry, what are your dishes, please, sir?
37:03A jerked coconut curry with chicken and rice.
37:07And for dessert, we have fluffy pancakes with a strawberry compote
37:13and ice cream again.
37:15Do you do dinner parties at home?
37:17If people hang around long enough, they get fed.
37:20Right. So tell me, why these two dishes, then?
37:24So I would say this dish here, more so for my track
37:27and for my gladiatorial life, but the pancakes are for my daughter.
37:31She absolutely loves my pancakes, so this is for her.
37:37Trying to get my creative juices flowing.
37:41Harry's making a true fusion dish here.
37:44He's taking jerked chicken, which is usually cooked over a barbecue,
37:48and he's bringing that into a sort of Thai-flavoured coconut curry sauce.
37:52That's an interesting combination.
37:54Quick taste.
37:59Lovely.
38:01Test pancake number one.
38:05He needs proper big fluffy pancakes.
38:07I'd like to see a small stack of those.
38:09I want the colour. Give me the colour.
38:12Serve with a strawberry compote.
38:14Not too sweet, because you've already got sweet ice cream as well.
38:19Going to make it better.
38:21Harry's been ambitious in that first round.
38:23He shows that he really wants to go and do as much as he possibly can.
38:26I hope he's not over-ambitious. He needs to get his timings right.
38:30Oh, no hiding here, eh?
38:32We have 13 minutes to go, please.
38:39As a host, I am the hostess of the mostess.
38:42As a cook, no comment.
38:48Wish me luck.
38:52Two courses. What are you going to make for us?
38:54We're going to do, like, a teriyaki salmon with rice,
38:59broccoli again, because you loved it so much earlier,
39:02and pickled cucumber.
39:04Where did you come by this recipe?
39:06I just found it online, thought it'd be good, tried it, blew me away.
39:09But I use an air fryer.
39:11But we're going to use a hob today.
39:13And then I've got the best gooey brownie you've ever had in your life.
39:22That salmon can't dry out.
39:24That should fall away in nice, slippery, thick slices.
39:28Not dry.
39:30I burnt.
39:36I'm just going to take the skin off.
39:40Oh, no.
39:41The rice has been turned off.
39:43Oh, my God, it's all gone wrong.
39:46Oh, dear.
39:48For dessert, Chloe's doing a chocolate brownie.
39:51So we want that slightly sticky in the middle, but not wet.
39:58Oh!
40:01Can I serve it to them in this bowl?
40:04This needs at least another 20 minutes.
40:09Oh, that is a raw brownie.
40:12You have just seven minutes.
40:14Seven...
40:16Oh, no.
40:19God, are you kidding me?
40:22It's gone so fast.
40:27Oh, my God, I've put garlic and ginger paste in it.
40:31Sugar, that's why.
40:37I've forgotten to put my lemon zest in.
40:40That'll be the nerves, you know.
40:45That looks like good ice cream to me.
40:51Just two minutes, everybody, two minutes.
40:53Finishing touches, please. Two minutes left.
41:00Ooh, yeah, great.
41:04Them carrots are so done.
41:07It's spicier than I would like it, but maybe that's what they'd like.
41:14Oh, my God, this is so bad.
41:19There you go.
41:21Voila.
41:24That's it, time's up. All done.
41:26Well done. Yay!
41:29Look at my brownie, look at my... It's literally not cooked.
41:33Do you want a bit of my water custard to go with yours?
41:36No. Chicken is cooked, I'm confident chicken's cooked.
41:40We'll see. That looks good to me.
41:45Well done.
41:50I could actually cry.
41:52Rochenda, please.
41:59Mm.
42:01First up is actor Rochenda,
42:04whose dinner party starts with risotto,
42:08flavoured with saffron and bone marrow,
42:11topped with fillet steak and a salsa verde.
42:22Your risotto is beautiful.
42:24The rice has just got a little bit of give
42:27and it is rich with bone marrow and it's beautifully seasoned
42:31and beautifully flavoured with the saffron.
42:35The salsa verde is sharp, it's great with the steak, really good.
42:40The fillet steak cooked absolutely beautifully
42:42and you've got the flavour on the outside.
42:44You know how to make a risotto, you can cook a great steak,
42:47you can make a great salsa verde, that's fantastic.
42:50Thank you very much, that's so kind, thank you.
42:53For dessert, Rochenda's cooked Madeleines,
42:56mini butter cakes with a trio of dipping sauces,
43:00whipped cream, butterscotch and chocolate.
43:11For a novice, not a pastry chef, I think you've done a pretty good job.
43:16This little baby here, this Madeleine, now looks like a spaceship,
43:20but this little hump on the top of it is the way a Madeleine should look.
43:24Your chocolate sauce is great, it's a really lovely dipping chocolate sauce,
43:28nice and light, almost like a sort of thick hot chocolate.
43:32Love the sweetened cream, love the chocolate dipping sauce.
43:36Madeleines, risotto, fillet steak, salsa verde,
43:40this is knowledgeable, brave cookery.
43:43And I can't help but admire your knowledge and your courage.
43:50Nobody won MasterChef by playing it safe.
43:53You go for it. Yes, boss.
43:58It was absolutely amazing to hear the positive feedback.
44:01How are you feeling overall? Absolutely exhausted!
44:06I'm ready for a nice cup of tea and a sip out of the fire
44:09and watching some TV.
44:13Inspired by Bengali weddings, comedian Ishan has made roast chicken
44:18cooked in onions, ginger, cashew and chilli,
44:23served with rice infused with cardamom and clove
44:26and a cucumber, carrot and red onion salad.
44:39We're a little bit pink in here.
44:41Such a shame because your flavours are magnificent.
44:44There is a creamy, buttery sauce that's got layers of spicing,
44:49some warm, some bitter.
44:51The onions have a sweetness and the ones that are deliberately caught
44:54have a bitterness.
44:56It's delicious. The sauce is fantastic.
44:59My chicken is cooked and I can eat it and it's really good.
45:03It's difficult because we've got two dishes we both love the flavour of.
45:07I can eat mine and Greg can't.
45:09Sorry about the chicken. I'm sorry for you.
45:15For his second course, Ishan is serving a Bengali bread and butter pudding,
45:20white bread fried in ghee,
45:22served in milk infused with saffron and rose water,
45:26topped with crushed almonds and pistachios.
45:39The bread, I think, is great because you fried it in all that ghee,
45:42it's given it a crusty outside.
45:45And then all of that saffron, which is summer,
45:48and then, of course, the rose water that actually smells
45:51and tastes like an old-fashioned Turkish delight.
45:54It's yummy.
45:56Never had anything like it before.
45:58Little crispy bits of almonds adding a little bit of a crunch.
46:02And this fried bread, it tastes almost like a cross between
46:05a biscuit and breakfast cereal.
46:07It's really tasty.
46:12I'm feeling all right.
46:13I'm trying to focus on the positives, which was they loved the flavours.
46:17I can't believe I gave Greg Wallace undercooked chicken twice in one day.
46:22That's going to haunt me forever.
46:27Danielle, if you're ready, please.
46:29Go on, girl. Go on!
46:33Actor Danielle's main course is pan-fried lamb cutlets
46:38with dauphinoise potatoes, honey-roasted carrots
46:42and a parsnip puree.
46:47Nice.
46:54Your lamb is cooked beautifully.
46:56Got a lovely crispness on the outside,
46:58nice and pink through the centre.
47:00That's great.
47:01Your dauphinoise is fantastic.
47:03Lovely and creamy, crispy across the top, nicely seasoned.
47:07The parsnip puree is smooth, there's no real lumps in there,
47:11it's quite sweet.
47:13Your carrots are an abomination.
47:15I mean, look at that.
47:17There's one way of getting colour on your carrots, that's to burn them.
47:21The carrots aren't great, but your dauphinoise, your puree
47:26and your lamb meat there is very, very good.
47:32For dessert, Danielle has made an apple crumble.
47:36Served with vanilla custard.
47:45You've got sharp-flavoured apple in there
47:47with a nice little bit of spice, a good amount of sugar,
47:50and then across the top of that, the biscuity, crumbly base
47:53is nice and solid, almost the texture of a shortbread.
47:57Your custard isn't thick enough, but it works with this dish.
48:01That combination of the sweet, creamy milk and the sharp apple
48:06is really, really working.
48:08And it's working almost by accident.
48:10I could eat all of that really happily.
48:13Thank you, guys, thank you so much.
48:15Thank you. Thank you.
48:21Yeah, I'm really happy.
48:23If they say it as well, I'm going to take that home now and be like,
48:26guys, this is a MasterChef dish, by the way,
48:28that was loved by two top chefs, I'm just saying.
48:30Happy with that, very happy with that.
48:33Harry, we are waiting for you, my friend.
48:39Gladiator Harry's main is jerk chicken legs,
48:43served with basmati rice, broccoli and a Thai coconut curry sauce.
48:48St Lucia meets Bangkok.
48:51Something like that, yeah.
49:00You've got some good cooking here.
49:02Your chicken legs, they're cooked all the way through,
49:04they're falling off the bone.
49:06You've got all that lovely jerk seasoning,
49:08nice and sweet but still quite savoury.
49:10That's really, really good.
49:12Your rice is nicely cooked.
49:14I'm not a huge fan of this sauce.
49:17The jerk kind of gets lost in there.
49:20It is thick and creamy.
49:22I actually think it's detracting from your lovely jerk flavours.
49:27For dessert, Harry has made his daughter's favourite,
49:31American-style pancakes topped with strawberry compote,
49:35served with vanilla ice cream and maple syrup.
49:47You've got light, very fluffy pancakes,
49:50natural sweetness through the strawberries,
49:53then your ice cream, cold, sweet,
49:56and then more sweetness with maple syrup.
49:58Mate, I love it. What can I say? I love it.
50:02The flavour of strawberries goes from a fresh strawberry
50:04to almost the childhood flavour of strawberry topping
50:07you get on top of your ice cream.
50:09I think it's really well made, I think it looks great,
50:11I think it's very, very smart. Good pancakes.
50:14I like a lot, Harry.
50:19Thank you. That's really nice of you to say.
50:23I'm on cloud nine purely because of the fact I didn't fail
50:26in the way that I thought I could fail.
50:33They've installed a bit of confidence in me and I'm thankful for that.
50:36He feels like a walk of shame.
50:39Last up is reality star Chloe.
50:42She's serving teriyaki salmon with brown rice,
50:46pickled cucumber and steamed tender stem broccoli.
50:54Ooh.
50:56There is absolutely nothing wrong with that salmon.
50:59That salmon is perfectly cooked.
51:01You burnt the skin, but you took it off.
51:05The dish needs a sauce, it needs that teriyaki sauce,
51:08because rice is completely bland.
51:11Your rice is free-flowing and it's nutty, but it's brown rice,
51:15which means it's a little bit dry.
51:17Broccoli's cooked very, very well. Your cucumber pickle's lovely.
51:21I'd just like some more sauce with this.
51:25Chloe's dinner party dessert is a dark chocolate brownie
51:30topped with white chocolate drops.
51:41It's supposed to be a little bit gooey in the middle
51:44and sponge-like around the outside and maybe a crust at the top
51:47and what we've got is all gooey.
51:49That's not the dessert you wanted to give us, is it? No, it's not.
51:53You only had 30 minutes to cook your brownie.
51:55They take about 45 minutes to cook properly.
51:57The result is you've got a lovely crispy outside, rich cocoa flavour,
52:02but the inside is more like chocolate jam.
52:06Many people will really enjoy it.
52:08It's not what you set out to do, though.
52:10You're disappointed by it. I'm disappointed by it.
52:13It's timing for you. It is, yeah.
52:19That didn't go well for me and the brownie I have practised...
52:23Raw. Raw, raw, raw.
52:25It was literally like a mousse.
52:27Not even a mousse, it was like a yoghurt.
52:30So I just gave them that.
52:41I mean, the sad thing is the vibes are going to get broken up, aren't they?
52:45One of us is going to go home.
52:49I think there was great energy in here.
52:51We've got ourselves some cooks in the making.
52:54Two jobs done, an invention test, our own little dinner party,
52:58and now it's up to the judges. Yes.
53:01I've got one here who I think is an absolutely standout cook,
53:04and that is Roshenda.
53:06John, that risotto was beautifully made,
53:09rich with bone marrow and heady with saffron,
53:12fillet steak, well cooked.
53:14Who comes on here and does Madeleine?
53:16I mean, you know, John,
53:17Madeleine's is the work of a professional pastry chef.
53:22Harry has got something, John.
53:24He cooked the rice well, he cooked the chicken really well.
53:26Not sure about the sauce, but I tell you what I absolutely loved,
53:30and that was his pancakes.
53:32John, big fluffy pancakes, ice cream, strawberry compote, maple syrup.
53:37I'm with you. I think his food tastes good.
53:39The odd mistake here and there,
53:41but in the early rounds of MasterChef, I think great potential.
53:45I think somebody who's got real courage has been Danielle.
53:48Good lamb cutlets, parsnip puree on the side,
53:51great dauphinoise potatoes, the carrots she took her eye off.
53:56But her dessert, that apple crumble and the custard,
53:58although there was a couple of mistakes with it, it tasted great.
54:02I tell you what, that girl has got something.
54:04Now we've got a conversation about Eshan and Chloe.
54:09Eshan's proven himself to have a really good palate, great flavours.
54:12That sauce with the onions, John, it was buttery.
54:15It was absolutely stunning with those bits of burnt onions.
54:18But I've got a piece of chicken that was undercooked.
54:21Mine were great, yours weren't.
54:23For dessert, we had a Bengali-style bread and butter pudding.
54:26Fried bread in ghee, loads of rose water, loads of saffron.
54:30I thought that dessert was delicious.
54:33I think it's a shame, really, with Chloe,
54:35because I think she showed a good touch with the duck and the salmon,
54:38but both times, John, we didn't get a complete plate.
54:41With Chloe, you're a sauce away from actually making really good food,
54:45but it's a confidence and a knowledge thing,
54:47and that concerns me a little bit.
54:50That chocolate brownie just did not work.
54:52What we had there was a brownie mix.
54:54That wasn't cooked.
55:00I wouldn't be surprised if I had to leave today.
55:04I'd be disappointed, but realistically...
55:08..it would make sense.
55:12It means so much to stay in the competition,
55:14I think, because food is so important to me
55:16and my relationship with my mum and her legacy.
55:20I feel like I'm trying to represent the family as well,
55:23so there's a bit of that.
55:42As starts to competitions go, that's a pretty good one,
55:46so well done, all of you.
55:48We did say at the start of this that one of you was leaving us.
55:54The celebrity leaving us is...
56:01..is Chloe.
56:03That's OK. Thank you, guys.
56:07It would have been wrong if any of you not was going.
56:12Thank you very much. Thanks, Chloe.
56:14Thanks, Chloe, very much. See you later.
56:16Take care. Good luck, everyone!
56:20I'm sad. It was a really good group.
56:22I really enjoyed today. Like, I had such a good time.
56:27But if any of the others went, it wouldn't have been right, so...
56:31It is what it is. Thank you, MasterChef, for having me.
56:35Hey! Thank you, guys.
56:37Well done, Chloe.
56:39I'm happy that the flavouring of my food
56:42is the thing that got me through,
56:44but I've got to cook my chicken through,
56:46and that's the thing that I'm going to be dreaming about
56:49for the rest of my days, I think.
56:51I can't believe I'm still here.
56:53I'm going to go home and celebrate with a takeaway.
56:56I'm definitely not cooking dinner tonight, that's for sure.
57:01I'm massively enjoying myself.
57:03I'm taking on the feedback,
57:05and hopefully they give me the opportunity to go all the way.
57:08Relief, happiness.
57:10Onwards and upwards, always climb that hill of ambition.
57:14Yes! Come on!
57:20Next time, the remaining four celebrities are back...
57:25..and the heat is on...
57:27I'm on my blocks, I'm ready to go!
57:29Let's all have a lay-down, shall we?
57:31..as they cook for a place in the quarter-final.
57:34Another pan? Do I need another pan?
57:36Let's go, let's go. Yes, Chef.
57:38Not good. Panicking a little bit.
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