C MC UK 2024 Episode 5

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C MC UK 2024 Episode 5
Transcript
00:00This week, five celebrities have taken on the challenge
00:05to become MasterChef champion.
00:07Wish me luck!
00:09Last time, reality TV star Chloe Burrows went home.
00:14Good luck, everyone!
00:17Now the remaining four are back to continue their quest.
00:23Tonight, they will experience the intense heat
00:26of a professional kitchen.
00:28Another pan, do I need another pan?
00:30Nice and fast, OK? Speed is becoming a real issue.
00:33Lunch finish it.
00:34Before cooking for a place in the quarterfinal.
00:39I would buy this from a street vendor.
00:43It feels amazing knowing that John and Greg like your food.
00:46It gives you kind of that pat on the back
00:48and it also gives you bragging rights.
00:50The competitive side of myself is starting to show.
00:53You've got to be in it to win it, but, you know, it's a tough crowd.
00:57I keep trying to hide, like, my burnt hands
00:58and they keep finding them behind me and seeing.
01:01It's not fair.
01:02I've got quite a discerning palate.
01:04You might look at me and think, he eats everything.
01:06No, I eat everything that's tasty.
01:09Now we're going to really test them.
01:11We need to find out just how good they can be.
01:15Bring it on.
01:21Oh! Hello.
01:23Hello. Hi.
01:27MUSIC PLAYS
01:36Welcome back.
01:37We call this challenge the Pears Challenge.
01:40It is all about teamwork and communication.
01:44We're going to split you into two teams.
01:46The red team, Ishan, Danielle.
01:49Say hello to each other.
01:50Hi. Hi.
01:52The blue team, Reshenda and Harry.
01:55There we go. Fantastic.
01:58Each team is going to be asked to cook for us a dish
02:02and we want two portions of that dish.
02:05Those two portions need to be identical.
02:08That means they've got to look the same
02:10and they've got to taste the same.
02:13The twist here is that only one person in each team
02:17will have the recipe.
02:21That means the only way for you to succeed
02:23is by teamwork and communication.
02:27Red team, reveal your ingredients.
02:31Ooh! Oh!
02:33As leader of the red team, it's up to comedian Ishan
02:37to guide actor Danielle to create two identical plates
02:41of shallot tot tatin, chicken scotch egg
02:45and coconut, ginger and green chilli chutney.
02:49I've never even heard of a chicken scotch egg.
02:50There you go. They normally lay the eggs, not in it.
02:54Ishan, have you made a tot tatin before?
02:56I have, actually.
02:57Whey!
02:59Yes!
03:00Yes!
03:02Did it end up looking like a pie? Maybe.
03:04But it was a tot tatin, yeah.
03:07Blue team, reveal your ingredients.
03:15Actor Reshenda is in charge of the blue team.
03:18Along with Olympic athlete and gladiator star Harry,
03:22they make curried lamb chops,
03:25a vegetable samosa, lentil dal and a mint yoghurt.
03:30Harry, have you made a vegetable samosa before?
03:32Um, no, I've seen my mum make a couple,
03:35but I've just been on the receiving end.
03:37Reshenda, we know that you're used to reading script.
03:40What are you like at directing?
03:41I don't know about directing, but communicating,
03:43you'll always be able to hear me, Harry. Yeah.
03:45Yeah, nobody's ever been in a room with Reshenda
03:47and not been able to hear her.
03:49You'll have just one hour.
03:52You can do this,
03:54but you're going to have to look after each other.
03:57Let's cook.
04:01Danielle, right. Hello.
04:02We're going to finely chop one garlic clove
04:04and the thyme leaves first.
04:06Let's do that.
04:09One person in each team will have a recipe.
04:11The other person is literally cooking blind.
04:15So the person with the recipe has to communicate
04:17with their team member timings, shapes, flavours, quantities,
04:22how that recipe is cooked and also presented.
04:26I've never heard of this dish before.
04:28I've never... I didn't know what a ta-ta-tan was.
04:30I can't even say it, so that's how much hope I had.
04:35They've got to make an onion marmalade.
04:37That'll be the sticky, treacly bit you get in the ta-ta-tan.
04:41When you get to the onion, just thinly slice them.
04:43Thinly? Yes, please.
04:45Oh, I thought you said chop.
04:48One challenge is going to be the fact that Danielle's in front of me.
04:52You have impaired hearing. Sorry, say that again.
04:55High-five me. I love you, I love you.
04:58Is it difficult communicating with impaired hearing?
05:01The communication bit, I'm fine. It's the listening.
05:04So if Danielle isn't facing me, we've got a problem.
05:07I'm not talking, I'm just listening.
05:09For once in my life.
05:11OK, so we're peeling the potatoes, Harry, yeah?
05:14Yeah.
05:15On the blue team, Roshenda and Harry have made a start
05:18on their vegetable samosa filling.
05:21And then we're going to cut them into one-centimetre chunks.
05:24Square? Rectangular?
05:26Small chunks like what you get in a samosa, yeah?
05:28You know what a samosa looks like? Yes, yes.
05:30You've eaten a few? I've eaten a few, but I've never folded one.
05:33And I'm looking at the instructions and it's not as detailed as it looks.
05:38Not as detailed as what you would hope.
05:40What about the pressure of not only doing the dish
05:42but being in charge of the pair of you?
05:44Well, yeah, I mean, it's tricky because if anything goes wrong,
05:47it's kind of down to me.
05:48I'm used to having a coach, so I like feedback.
05:51Tell me what to do and I'll get on with it.
05:53And then we'll get them on to boil, if that's OK?
05:56That's more than OK.
05:59They have to make sure that vegetable filling is firstly cooked
06:02and then cooled before it goes anywhere near the phyllo pastry
06:05because if it's hot, that phyllo pastry will melt
06:08and the whole thing won't be lovely and crispy.
06:11Then finely chop your coriander while that's going.
06:14How much did you go for? I just went for a handful.
06:17My hand's a bit bigger than yours.
06:21Have you checked your onions? They go a bit sticky.
06:23Yeah, yeah, I've put the balsamic in already.
06:26You've had ten minutes.
06:28The onion marmalade caramelising,
06:30Ishan and Danielle begin prepping the shallots
06:33for their ta-ta-tan topping.
06:37It's taken ages to peel these shallots.
06:39I know. There's so much paperwork with so many vegetables.
06:43The red team is having a very nice time,
06:45they're relaxed about the whole thing.
06:47However, timing is paramount.
06:49The onion marmalade is going to take a good amount of time to cook.
06:53And the ta-ta-tan is going to take at least 25 minutes.
06:56So you've worked backwards for how long the ta-ta-tan is going to take to cook?
07:00No, I haven't. Do you think it might be worthwhile?
07:02Yeah, it might be worthwhile. Good.
07:04So you may need to get a bit of a motor on. OK.
07:07Next, they need to grease their pastry tin with butter.
07:10Oh, we need to melt this butter.
07:12Melt it? How do you do that?
07:15Did you just ask how do I melt butter?
07:17I'm making a bain-marie. Yeah.
07:19To melt the butter quickly.
07:21There are some communication issues between Ishan and Danielle.
07:24If you don't understand something, Danielle, you have to say.
07:28Melt till it's almost. Hurry, hurry up.
07:33OK, now, get a tin, put the melted butter in it and put that in the fridge.
07:4220 minutes have gone, teams.
07:46Let's bang it in the fridge.
07:48The blue team, 20 minutes in, the filling for the samosas is actually done.
07:52That's it. There's still lamb to be marinated,
07:55there's still dal to be cooked and there's still the raita to be made.
07:59There's a lot to be done in the next 35 minutes.
08:03Two cloves of garlic, minced.
08:05The filling cooling, Reshenda and Harry can move on
08:08to the spicy coating for the lamb chops.
08:11So we're going to put all our spices, including the ginger,
08:15the garlic, into a bowl and then we'll put the meat in as well.
08:19We want two identical plates of food.
08:21Communicating exactly how much spice you are using is vital.
08:26Half a teaspoon of cumin, darling.
08:28Half a teaspoon? Yeah.
08:30I'm following blindly, so whatever Reshenda's doing, I'm doing.
08:34Half a teaspoon of chilli?
08:35Cos I haven't got the instructions, so I'm trusting her.
08:38I was very impressed with the blue team in that Harry wants instruction
08:42and Reshenda is more than happy to give it.
08:44Let's get that lamb chopped in that bowl.
08:46Four or two?
08:47Just put them all in for now, just in case anything goes wrong.
08:52You're halfway. Halfway, everybody.
08:54We're going to move on to the scotch egg now.
08:56Boil three eggs. Boil three eggs, cool.
08:59How many scotch eggs are you making?
09:02One.
09:03Just put one egg!
09:05OK.
09:07Get a bowl, put the chicken mince in there.
09:10One tablespoon of Dijon mustard.
09:14You've got chicken and your relationship with chicken
09:17in this kitchen hasn't been great so far.
09:20It hasn't been great so far, but I'm hoping, because it's minced,
09:23it's going to be much harder for me to undercook it, Greg.
09:26I worked really hard to try and get the chicken on the other team.
09:32Let's get that heat up nice and high.
09:34Number nine, actually.
09:36Their lamb coated in the spice mix,
09:38Harry and Reshenda are ready to cook their chops.
09:42It'll give it a good sear, yeah?
09:44The cookery of the lamb chop is vital.
09:47How do you crisp up the fat on the outside
09:49and still keep the eye of the meat pink?
09:52So far, we've got two chops on.
09:55Right, so your samosa filling's done,
09:57but you've got to wrap the samosas.
09:59Yes. So you haven't started your dal.
10:01No. And you haven't started your rice yet.
10:03No.
10:04The blue team of Reshenda and Harry have good communication,
10:07but they really need to up the pace right now.
10:09Teams, you have just 20 minutes left.
10:12Red team, you need to get your tartar in,
10:15you need to get your chutney done, you've got lots to do.
10:20To get our tartar tannin. Yeah.
10:22Let's do that now. Yeah? Yeah.
10:24Cut around from the puff pastry.
10:26We're not doing it with time at all,
10:28so we need to get, like...
10:30Right now, I can see that clock ticking away
10:33and them not finishing the whole thing.
10:35Now, add a single layer of shallots
10:39and then two tablespoons of the onion marmalade.
10:42I don't actually know what it's supposed to look like, so...
10:45Looks all right. It smells good.
10:47Reshenda hasn't even described the dishes to Danielle.
10:51He's assuming she knows what a tartar tannin looks like and tastes like.
10:54What goes on top of the caramelised stuff?
10:56The pastry.
10:58A tartar tannin is basically an upside-down pie.
11:01And then brush it with the egg wash.
11:03Yeah, egg yolk going on top.
11:06It's only a small disc of pastry,
11:08but it's still going to have to cook all the way through.
11:12Reshenda and Harry are also up against it,
11:15racing to get their spiced daal made.
11:19Right, so we need one green chilli, chopped.
11:23Daal across the world can either be very, very soupy or quite thick.
11:27Which way are they going to go?
11:29They're going to have to keep their eye on it,
11:31otherwise it's going to turn to a puree.
11:33We still want a bit of texture of those peas running through that daal.
11:38Chuck all the ingredients in.
11:40Get it on and then get your samosas folded.
11:44They still haven't rolled the samosas.
11:46I know Reshenda doesn't know how to fold them.
11:48They're leaving the thing that's the problem.
11:50No, no, no, no. The thing that's the problem,
11:52you need to tackle head on, straight away, in fact, now.
11:56OK.
11:57So not too much filling, I would say.
12:01And then we're going to go up, so just fold up like this.
12:04And then across again.
12:06OK, yeah, got it. Keep going, you got it?
12:08Yeah, got the knack.
12:09Just before the end... Yeah, butter.
12:11..butter.
12:13Boom. Yeah. Perfect.
12:15Bang that on the tray, let's get it in the oven.
12:19Harry has left his oven door open.
12:22Now, if there's anyone big and strong enough to shut an oven door,
12:24it's Harry.
12:25Now it's touch and go whether they cook or not.
12:28I don't want to scare you all, but you've got ten minutes left.
12:31I still haven't got the scotch eggs frying yet.
12:34Get the egg, just cover it in the flour a bit.
12:37That scotch egg should be well and truly made right now.
12:40Get the chicken mixture and mould it around.
12:43The chicken meat around the outside
12:45has got to be perfectly moulded and shaped.
12:47Make it look scotch-eggy.
12:49This is really hard.
12:51Don't make that too big.
12:52Too much chicken, that chicken won't cook.
12:54Yeah, yeah, yeah.
12:55The breadcrumbs have got to be brown, but not burnt.
12:58And the problem is, you can't see inside until you serve.
13:03I've not made a scotch egg before, but I've eaten many,
13:05so I know what to expect.
13:08Oh, my God. I'm frying mine.
13:11Just give it a little roll in it every couple of minutes.
13:14You've got just five minutes.
13:16Tartar tans are in, eggs are frying, we're getting there.
13:19How's your samosa going?
13:21Mine's a little bit pale.
13:23You had the oven door open, didn't you? Yeah.
13:25So I've switched the heat up.
13:26I thought I slammed it, I didn't slam it.
13:28Let's get this yoghurt done, yeah? Yeah.
13:30Just chop some mint.
13:31We're nearly there, Harry.
13:33Woo!
13:35Got to make a green onion chutney, quickly.
13:3850 grams of desiccated coconut.
13:40What's desiccated coconut look like?
13:42Oh, got it.
13:43Come on, we can do this.
13:45And then a handful each of coriander and mint, finely chopped.
13:48Do it the way my granddad does it.
13:50Chuck it in and taste it and hope for the best.
13:54How's it going, darling?
13:56It's cooked, I've got cooked.
13:58I think I'm good.
13:59You've got two minutes, things on plate.
14:02Things on plate, please.
14:06Cut the Scotch egg in half.
14:08I've got dal at number 12,
14:10I've got the leaf with the yoghurt in at number 15, quarter past,
14:15and I've got the lamb chops at quarter to.
14:19I think the tart tatin might be done.
14:23The samosa goes in between the yoghurt and the chop, yeah?
14:27Yeah, here. Perfect. OK.
14:29Right, let's get it out.
14:30I'm going to wait, literally.
14:32You're going to wait? Yeah, yeah.
14:34I need a 30-second countdown.
14:40I'm on my blocks, I'm ready to go.
14:42Final 30 seconds.
14:56That's it. Your time's up.
14:58Crying out loud. Let's all have a lay down, shall we?
15:04Was that all right? Yeah, well done.
15:09Blue team, come on, bring up your dishes.
15:21I think they look brilliant, I'm really impressed.
15:24You've done remarkably well here, they do look very similar.
15:28Rochenda, shall we start with you? Yeah, why not?
15:31Ooh, look at that.
15:40Your lamb meat is cooked beautifully, I love that,
15:42that's really, really good.
15:44Your samosa is lovely and crispy,
15:46you could probably do with a bit more filling,
15:48because you've got about three kilos of filling left in your pan.
15:52And you've got enough in there to actually feed
15:54the whole crew of MasterChef.
15:56I like your flavours, I think it's good.
15:58I'm loving the spicing.
16:00The dal is wet enough and juicy enough,
16:02still a little bit of texture to the lentils,
16:04but there's a smokiness, like a cumin smokiness to it.
16:07I think you've done really well.
16:09Oh, thank you very much, thank you.
16:11Right, Harry.
16:21Good spicing in your food, smokiness, sharpness.
16:24Slight overcooking on the lamb, it's losing its pinkness,
16:27it's going too dark on the top.
16:29Not enough cookery, of course, on your samosa.
16:31Didn't shut the oven door.
16:34There are things that could be a little bit more perfected.
16:37Your dal needed to be slightly wetter.
16:39The samosa could do with a little bit more filling,
16:41but if you've never cooked it before, you didn't have a recipe
16:44and all you're doing is taking instruction,
16:46I think you've done a pretty good job.
16:48The dal, you've used the same amount of spicing,
16:50they're the same colour.
16:52The samosas, they're folded perfectly.
16:54The lamb cutlets taste the same as each other,
16:57they're cooked slightly differently.
16:59But I've got to say, the similarities are quite extraordinary.
17:02Well done.
17:07Time was a big factor in the challenge today,
17:09but I kind of enjoyed the chaos of it.
17:11Yeah.
17:12And it's nice being a team for once,
17:14rather than being on your own in that hot, sweaty kitchen.
17:19And red team, please.
17:21That's pretty good, to be fair.
17:23Not bad, eh? I'm happy with that. Yeah?
17:29Do you know that you guys achieved more in the last 15 minutes
17:32than you did in the first 45?
17:33I've got to say, I'm really impressed.
17:35They look quite similar.
17:36Shall we start with you, Danielle?
17:44Your scotch egg's great.
17:46Lovely thin coating of breadcrumb, which has gone really crispy.
17:49Your tartar, the shallots themselves,
17:51cooked beautifully and quite buttery and soft.
17:54You've got a nice crispiness on top of your pastry.
17:56Considering that you motored towards the end, it's pretty good.
18:01Personally, I think this is a really yummy dish.
18:04The chicken meat itself is really nice, soft, perfectly seasoned.
18:09I love the coconut flavour through this chutney.
18:12I'm really pleasantly surprised. Well done, you.
18:20Mmm.
18:23Your onion marmalade, it's nice and sharp
18:26and it hasn't been cooked down too much.
18:28The issue is the amount of time that tartar tartan had in the oven.
18:32It needed more time. Yeah, yeah.
18:34Your scotch egg is a triumph.
18:36You've got runny yolk. Mate, this is skilful.
18:39The chicken sausage meat there is absolutely lovely, well seasoned.
18:43You can handle a chicken.
18:46Yes!
18:49Come on! Yes!
18:51That's a win.
18:53That's it, that's it, that's it!
18:57What is great is that you've both got scotch eggs,
19:00which are a similar size,
19:01tarts, which are round and been turned out.
19:04This is a pretty impressive job.
19:08I feel good about the judges' comments.
19:10Flavour is king, right?
19:11So they were happy with how it tasted and it tasted pretty similar.
19:14I'm glad I didn't have your job. Technically, you did my plate too.
19:17Actually, you're right, yeah, I did, yeah.
19:19You're right, she's right.
19:21Now, you've learnt the basics of communication and teamwork.
19:25We hope that that will hold you in good stead for what comes up next.
19:29Thank you very much indeed and we'll see you soon. Off you go.
19:35And the chicken, darling!
19:48It's early morning and still in their teams,
19:51the four celebrities are about to enter their first professional kitchen.
19:56Do you think we've got the whole lunch or just a little bit?
19:59I hope it's just a little bit.
20:01Ishan and Danielle are arriving at Allegra,
20:05a fine dining restaurant in East London.
20:09Headed up by executive chef Patrick Powell.
20:13Oh, my goodness. Hello.
20:15Hey, guys, how are we? We've got a busy lunch service today.
20:18A lot of work to be done, a lot of guests coming in. You ready?
20:22Yes, I suppose.
20:27Today's going to be quite difficult.
20:29The dishes we've chosen are quite complex.
20:33We've got some expensive produce,
20:35we've got a lot of things that need to be gotten right last minute.
20:38As long as they care more about getting the food right,
20:41then being a celebrity, they'll be fine.
20:45Ishan will be in charge of the restaurant's popular
20:48roasted scallop starter, flavoured with vadouvin, a French spice.
20:54One thing that will impress me is the cooking of the scallop.
20:57It's quite a hard thing to get right if you don't know what you're doing.
21:01Scallops are super delicate.
21:03If they're overcooked, it tightens up and it's really dry and chewy.
21:06We can't serve them, and that is criminal.
21:09OK, so no pressure then? A little bit of pressure.
21:13It's very important that we cook these the right way up.
21:16As they are here, kind of leaning forward,
21:19that's usually the presentation side.
21:21Before it comes out of the pan,
21:23we're going to add a little bit of our spice mix.
21:25It's a French spice mix, but it's essentially a masala.
21:29To be fair, I have always said that about French food,
21:31it needs more masala.
21:35As well as cooking the scallops to perfection,
21:38Ishan will also have to juggle three other components,
21:41which are all cooked to order.
21:44First thing going in the bowl is our Leonaise onions.
21:47There's a lot of layers to the garnish.
21:50Our pickles and our raisins.
21:52Working at speed, he'll need to ensure the dish is plated
21:56before the scallop goes cold.
21:59Celeriac, our blanche sauce.
22:01If it gets too hot, it won't froth.
22:04And all of those things need to come together
22:06at the last minute to make sure the dish is right.
22:08The dish is finished with a citrus curry oil
22:12before being topped with the scallop and fried curry leaves.
22:18And that's it. What an amazing-looking thing.
22:23I'm a bit nervous.
22:25The restaurant's reputation is staked on doing this well.
22:28If you see me crying in a corner, you know exactly why.
22:32Ishan has the delicate job of shucking six pounds of scallops
22:36without damaging them.
22:38It's really pinching down on me.
22:40Oh, yeah. They don't want to come out.
22:42Wow. Right.
22:45It's much harder than it looks.
22:47Ow, ow.
22:52Danielle will be responsible for a complex duck main.
22:57During service, her biggest challenge
22:59will be perfectly carving the breast off the whole duck.
23:04There's a lot of technique in preparing the duck.
23:07The crowns are aged in-house for about ten days,
23:11and if we mess them up, it's another ten days before the next ones are ready.
23:15I'm not going to lie, I don't eat duck,
23:17so, yeah, that means I've never cooked it before.
23:20You want to be really careful doing this,
23:22that you don't damage that skin.
23:24Danielle will also have seven garnishes to plate precisely.
23:28There's a lot of last-minute elements to it,
23:31so it can be quite intense service-wise to get everything up at the same time.
23:36Got some blackberries that we're going to give a very light pickling to.
23:41Then we're going to char our leaves.
23:43With these guys, you need to be careful.
23:45It's literally a minute on the plancher, that's it.
23:50Beetroot mole.
23:51Oh, look at what you're doing now.
23:53Yoghurt.
23:54Put our piece of duck.
23:57Bitter leaves.
23:59It's a lot of last-minute stuff on this, isn't there?
24:01Oh, yes.
24:02I feel like a bit of rabbit in the headlights at the moment.
24:05Beautiful, fruity duck sauce with it.
24:08And this is what you're going to be cooking and plating today.
24:11I'm hoping I'll be OK.
24:12Yeah, you do just do like eight arms, you do like 100 different things.
24:16The one thing we're looking for in this dish today is the cooking of the duck.
24:21It can be temperamental, but if you get it right, it's delicious.
24:24If you get it wrong, it's dry.
24:27Do you know what? I'm actually getting on all right.
24:29I've not burned myself yet.
24:30That's good.
24:31It's shocking for me.
24:33But it's the plating up bit for this, to be honest,
24:35because everything goes on last minute.
24:44In London's King's Cross,
24:46Reshenda and Harry will be taking on the busy kitchen
24:51at modern Italian restaurant Spagnoletti.
24:55In charge of the pass is head chef Denny Salvagnini.
25:02Good morning.
25:03Morning!
25:05There's a lot to do. Let's get going.
25:09Everything here is cooked to order,
25:11so the service gets a bit crazy sometimes, but that's the fun of it.
25:16I'm always on the pass.
25:18If the food doesn't look the way it's supposed to be,
25:21it doesn't look good, it's not going out to the table.
25:24It's simple as that.
25:26OK, Reshenda, that's the beautiful halibut.
25:31I asked them to catch this morning especially for you.
25:34Especially for me, Chef! Yes!
25:38Reshenda will be taking charge of a fish main.
25:42Pan-fried halibut served with brussel sprout and spinach puree
25:46and toasted hazelnuts.
25:48The tricky bits on this dish is the cooking of the fish.
25:51Yeah.
25:52That can really put us down when it comes to service.
25:56This dish might sound simple, but there's nothing simple about it.
25:59Make sure the fish is perfectly cooked,
26:01not overcooked, not undercooked.
26:03That can go really wrong.
26:05How many minutes would you say, preferably?
26:08This should take about four to five minutes.
26:10Four to five minutes.
26:11Your pan needs to be really hot.
26:13Yeah.
26:14If the temperature of the pan is not right,
26:16the fish can stick on it,
26:18so that is a bigger challenge for them.
26:21During the service, you're not going to have only one.
26:24So you can see every star is a heating spot.
26:28So you can have up to eight pans here.
26:34And you see the nice golden colour.
26:36Yeah, gorgeous.
26:37And we can plate it now.
26:39OK.
26:40Brussels sprouts with spinach.
26:43That goes right in the middle.
26:46Hazelnut in here.
26:48And then to finish it off,
26:50give a little bit of salad.
26:52Nice.
26:53Getting their pan at the right heat
26:55so that the fish doesn't fall apart
26:57and having ten pieces of fish all at the same time
27:00is the most nerve-wracking thing about it all, really.
27:04I think that's right.
27:10Very, very difficult.
27:12OK.
27:13First attempt.
27:14I must say, I have seen better, but...
27:19First attempt to fillet a fish ever.
27:21It's all about practice.
27:23Yes.
27:24Harry is responsible for the restaurant's most popular pasta dish.
27:28Literally, I need another arm for this process.
27:31Look at that.
27:35Yeah, buddy!
27:37Their take on a traditional carbonara.
27:40Agnolotti filled with pecorino cheese,
27:43served in a butter sauce with guanciale pork
27:47and a crispy pork topping.
27:49So the pasta will be cooking for around four minutes.
27:52Around or for four minutes?
27:54Four minutes.
27:55Four minutes.
27:56The pasta is a field pasta.
27:59If you get the cooking time wrong,
28:01it's going to open and then it's not going to be good.
28:04It will start everything again.
28:06As soon as that is done, that goes back in here.
28:12You're going to create your sauce now.
28:14You add guanciale.
28:17Harry's next challenge will be to get the right consistency
28:21on the butter emulsion that coats the pasta.
28:24The timing is essential.
28:26It has to be perfect.
28:28You can see it's no longer watery, it's almost creamy.
28:32Yeah.
28:33This is how I want it.
28:36When you hear Agnolotti, that's what I want to receive from you.
28:40Exactly like this. OK.
28:42Once service starts, I don't know how I'm going to cope.
28:45He said it's one of the most popular dishes,
28:47so I've got to get my juggling hands out.
28:49With even-sized pasta crucial to the success of the dish,
28:54Harry must add equal amounts of the pecorino cheese filling
28:58or he risks them cooking at different times.
29:01So, basically, all this, we're not going to use it.
29:04We have to make sure the prep, the filling, the pasta
29:08is all done to perfection.
29:10Half an hour to service. No.
29:12Quickly, quickly, quickly.
29:15I think today might be the day that I appreciate chefs.
29:20It's midday and service at both restaurants is about to begin.
29:28Check on, guys. Two scallop followed by two duck.
29:31Yes, Chef.
29:32Check on. Two more scallop followed by two more duck.
29:35Let's go four scallops together in six minutes, please.
29:38Yes, Chef. Let's get two more in the pan straight away.
29:40OK.
29:41Another pan? Do I need another pan?
29:43Same pan, same pan. Same pan.
29:45Quickly.
29:47Only moments into service
29:49and already Eshan has two different orders on the go.
29:52Do you want to get your butter in that pan?
29:54Butter in the pan first. Yes.
29:56Last minute.
29:57There's four pans that all need to come up at the same time.
30:01That's hot. OK.
30:03You don't want any more colour than that.
30:05And then baste, baste, baste. Yeah, let's go.
30:08OK, so we're coming up to the pass.
30:10OK, quickly.
30:12You need to be really on it to make sure
30:14everything comes up right.
30:18Is that OK, Chef?
30:19Just try and keep it in the centre, nice and neat.
30:22Speed, speed, speed. These scallops are going cold.
30:25They're over-resting, they're going to overcook.
30:27Quickly, quickly.
30:30Table 84.
30:32Next two, your frost's ready to go.
30:34Quickly, quickly.
30:35You need to have these ready by the time he comes back down.
30:39You're back quick.
30:41Oh, don't drop in there.
30:44Just get them out, OK? Yes, Chef.
30:47Table 15.
30:49Next time, let's work on the speed, OK? OK.
30:53That was fairly stressful.
30:56I've got to really, like, pick up the pace.
30:59Not for the faint-hearted.
31:01Anything like that.
31:03I've got to pick up the pace.
31:06Not for the faint-hearted. Anything like this.
31:10Danielle, mains away on table 15.
31:12That's our first two duck, OK? Yes, Chef.
31:16With the starters out, the pressure is now on Danielle
31:20to get the ten-day-age duck carved perfectly.
31:24Oh, no, no, no. Take it out then from here.
31:31And then you want to carve it and go all around the breast.
31:36OK. And the other one.
31:39There's a lot of damage there.
31:41Hopefully the next ones will be better.
31:43So stressful. I can't even carve a chicken.
31:45OK, so next thing we've got to do is char our leaves.
31:49All of my stuff is plating at the last minute,
31:51so I've got to pickle something and then char it,
31:54and it's all coming on over here.
31:57OK, quickly, quickly. You don't want them to burn.
31:59While that's pickling, we want to get our sauce on.
32:02I've worked as a waitress.
32:04I always thought it was more stressful on the other side.
32:06Now I'm in here.
32:09With her eight components ready,
32:11Danielle now needs to get them all plated.
32:15Speed is super important.
32:17The finesse is good, but it all needs to be hot.
32:22Oh, sorry.
32:25Quickly, quickly. Table 15, please.
32:29Carving of the duck and the speed next time needs to be much better.
32:32Speed, I'm on it now. Let's go.
32:34Two more ducks straight away.
32:37Yeah, it's really stressful.
32:39I'm not feeling as calm as I was before.
32:41Not at all.
32:44Across town, service is gaining pace
32:47and orders for both mains are coming in fast.
32:50Listen up. Direct order, no starter.
32:53One agnolotti, one halibut.
32:55Yes or no?
32:57Yes, Chef.
33:00First one in.
33:02With mains going to the same table,
33:04Reshenda and Harry need to deliver their dishes together.
33:08How long have I got?
33:09About two minutes, Chef.
33:11Three minutes.
33:14But there's a problem with Reshenda's first order.
33:17Do another one.
33:18You move your fish and you lost it.
33:20Leave too early, yeah? Exactly.
33:21Just get your point hot.
33:23Harry, hold the pasta, please. Just take it off.
33:26I'll let you know when to put it back in. OK.
33:29First fish wasn't so good.
33:31We had to start all over again, so that put us behind.
33:34One quite hot enough, I don't think, so I turned.
33:36I was moving it about too much,
33:38so now we're just going to go again.
33:42Harry, drop your pasta, please.
33:44Yes, Chef.
33:46OK, guys, mains away.
33:48One more halibut.
33:49That's it. Much better. Much better.
33:51Yes. Well done. Thank you.
33:54Nice.
33:56Yeah. Well done, Reshenda. Very good.
33:59Thank you, Chef.
34:01Managed to get them out.
34:02Let's try the prosciutto.
34:04As Reshenda tries to get to grips with cooking her halibut,
34:08orders for Harry's pasta dish are starting to build up.
34:12Two agnolotti, one agnolotti, and I need one more agnolotti.
34:17Let's go, let's go. Yes, Chef.
34:19But he's struggling with the consistency
34:21of his guanciale butter sauce.
34:24You lost your emotion.
34:26OK.
34:27So you're going to have to do another one.
34:29We're a little bit behind, yeah. Feeling the heat now.
34:33I'm waiting for you, Harry. Yep.
34:36It's not often Harry Adobole gets told he's too slow.
34:42Yeah.
34:43Just watch out your sauce.
34:45Yes, Chef. A little bit.
34:47Yes, Chef. OK, two next. Two agnolotti next.
34:53When you get the double orders,
34:54when you get the triple orders and making sure the emulsion's OK,
34:57that's when the struggle comes.
35:02Oh, no. That is the worst night ever.
35:06Check on, guys. We've got three scallops this time,
35:08followed by three duck. Yes, Chef.
35:11Back in East London,
35:14Eshan is still battling to plate his scallop starter quick enough.
35:18We need to come up on five more scallop in now 2.5 minutes.
35:22I do not think we're going to make that.
35:24Table 21, please. Speed. We need more speed, OK?
35:28If you have time to go and have scallops for lunch,
35:31why are you rushing me?
35:33You've cooked two of them upside down. Oh.
35:35So we're going to send to table three first, OK?
35:38OK, a bit more sauce in that one.
35:40We'll be sure changing them.
35:42To get consistency and, like, the speed is a fun challenge,
35:45so very much up my street, this.
35:47OK, let's go. Walking table 19.
35:50All right, two more scallops straight in the pan.
35:53Over on mains, Danielle is still trying to master the duck carvery.
35:58You're still leaving a lot of flesh on that bone.
36:00Tighter to the bone. Stay right to the bone.
36:03I want to get it right this time. It's getting on my nerves.
36:06Taking too much of that glaze off, Danielle, OK?
36:09OK. Just make sure it's neat.
36:11Nice and fast, OK? Speed is becoming a real issue.
36:15They collar so quick and they get stuck.
36:23OK, quickly, quickly.
36:25Don't forget your pickled blackberries.
36:27And we've got your sauce here. Come on, let's go.
36:32Table 10, please, guys. Thank you so much. Thank you, guys.
36:35Let's go four more, as quick as you can.
36:40Lunch finisher.
36:45Across town, Harry's pasta dish is still proving popular.
36:49Five agnolotti. Two Hollywood, one agnolotti.
36:57How long until the one agnolotti that will go with mine?
37:00A little bit behind on that one.
37:02It needs to be five minutes.
37:04While Harry tries to catch up,
37:06Reshenda is still struggling with the fish cookery.
37:10When it's soft, that means it's cooked.
37:12You think that's cooked?
37:13Yeah, on top it is. On the bottom, still a little bit.
37:18You put it on the side because you need to bear in mind
37:20you're not working alone.
37:22Getting the communication, that's the hardest bit of the whole thing.
37:26Reshenda, definitely on top of it.
37:28Harry needs a little bit of catch-up to do.
37:30I need to know how long.
37:31Two minutes, Chef.
37:32All right.
37:33Reshenda, start plating, please.
37:34OK.
37:38Nicely done. Well done, thank you.
37:41I only need the agnolotti now and I can go, Harry.
37:44Your saucy, thick enough this time?
37:46Making it thicker, yes, Chef.
37:47Yeah.
37:48I think it's OK.
37:50It's creamy, getting everything on.
37:54Yes, a lot better. That's it.
37:56Beautiful.
37:58In East London, service is almost over.
38:01This is the last table.
38:03You were only as good as your last table.
38:05Yes, Chef.
38:07And Eshan's finally finding his stride.
38:12Eshan is doing a great job.
38:13The cooking of the scallops is perfect.
38:15His garnishes are coming up on time.
38:18OK, let's go. Quickly.
38:20OK, let's go.
38:21I've got to wait before he's back!
38:23For the first time cooking scallops, that was quite impressive.
38:26Thank you for showing me such an amazing dish.
38:29With the final duck orders in,
38:31Danielle has one last chance to perfect her carving.
38:35Oh, Chef, that's got to be better.
38:37Is that better?
38:38That is almost perfect. I mean, look at it.
38:40It's just clean bone.
38:42I'm happy with them. They look good.
38:44I'm happy with them.
38:45I'm happy with them.
38:46I'm happy with them.
38:47I'm happy with them.
38:48I'm happy with them.
38:49I'm happy with them.
38:50They look good.
38:52So, last tables.
38:53They want to leave.
38:54And we need to make sure it's perfect.
38:57These look really good.
38:58This is day and night from your first ones.
39:03Thanks, guys, the last one!
39:05Yes!
39:07Yes!
39:10Thank you so much for today.
39:13Across town, service is also drawing to a close.
39:20Last two tables, let's make sure we get them spot on.
39:23Yes, Chef!
39:25Oh, absolutely loving it.
39:27I could go again, if Chef Danny would have me.
39:31Let's go.
39:34A little bit of a slow start, but you got the hang of it.
39:37I got there in the end.
39:38Well done, well done.
39:39Yes.
39:41On the pasta, Harry is finally catching up
39:44with his backed-up orders.
39:46Harry, can I have Danielotti, please?
39:48Yes, Chef.
39:49How long do I need?
39:50Now.
39:51Good.
39:52That felt good to say.
39:54I need this to be more quicker.
39:55Let's go.
39:59You sure you did this?
40:02Nice one.
40:03Thank you, Chef.
40:04Come on.
40:05Yes!
40:06Thanks, Chef.
40:07Service finished, but we're not finished yet.
40:09Let's clean up, please.
40:12That was fun.
40:13It was intense.
40:14There's a massive difference from a home kitchen
40:16to a professional kitchen.
40:17When I go to a restaurant, I'm going to salute every chef.
40:21I really, really enjoyed it.
40:23I'd like to think it would be something that I could do.
40:25He says he's got an opening, so who knows
40:27where it might be this time next year.
40:32I've loved it.
40:33I've loved every second of it.
40:34Every dish I served, I wanted to make it better and better.
40:37I am a little bit proud of myself, yeah.
40:40I can't believe how much I'm learning here just in one day.
40:43So much.
40:44I want to go home cooked up now.
40:45I don't even eat it.
40:47Oh!
40:48Well, that was an experience, wasn't it?
40:50That was so dumb.
40:51That was so good.
40:52That was so good.
40:53We surmised.
40:54You did it.
40:55Yeah?
40:56LAUGHTER
41:04MUSIC
41:22Welcome to the MasterChef Street Food Market.
41:26We want you to imagine you've got your own food truck
41:29and we want you to give us what you would serve from that truck.
41:33This is street food.
41:34It can be naughty, it can be messy, it can be colourful,
41:38but whatever it is, make sure it's gorgeous.
41:42You have one hour.
41:44At the end of this, three of you will be quarter-finalists
41:47and that does mean that one of you will be going home.
41:49Let's cook.
41:54I knew I'd have you around me, you know, today.
41:56Because of all the sweet stuff on your beach?
41:58Yeah, I thought I'd write.
42:00Great food from a great food truck, there is an identity to it.
42:04It's fun, it's exciting.
42:06It needs to be something you want to go back
42:08and eat over and over again.
42:11I'm a big fan of street food, yeah.
42:13I think it's a combination of many things,
42:15which is why I think people enjoy it,
42:17because you get a little insight into the person that's cooked the food.
42:22Rosenda, you've got a massive smile on your face. Yes.
42:25What sort of food truck is it?
42:26A cheese and onion pie food truck with baked beans,
42:29because I think that, you know, for me personally,
42:32that's what I would choose, being from the north.
42:34Why the cheese and onion pie?
42:36Well, it's inspired by my lovely friend Chris Lane, who's from Oldham,
42:40and he used to sell cheese and onion pies for 85p 17 years ago
42:45and you used to take them home warm and then you'd warm up your beans,
42:48bish-bash-bosh, it was something that a lot of people from Oldham used to do.
42:53Rosenda's got a big task here.
42:55Shortcrust pastry, which is first baking blind.
43:00Potatoes and onions all mixed together
43:02with the cheese sauce binding the whole thing,
43:04and then she's going to turn it out of the pie mould
43:06without the whole thing collapsing.
43:09Homemade beans, I think, are always dangerous.
43:12Too much tomato, they become acidic and too sweet,
43:15and the beans she's using have to be cooked enough
43:18so they're actually nice and soft.
43:20You don't want a hard bean with your pie.
43:25What makes great street food is flavour, flavour, flavour.
43:29I'm all about that good feeling inside,
43:31making you want to move, making you want to dance.
43:33You know that moment when you put down your fork
43:35and you just do a little shimmy? That's what I'm about.
43:38Harry's street van is going to sell shepherd's pie and bread rolls.
43:42Minced lamb, rich gravy.
43:45He's going to add a little bit of jerk seasoning.
43:48I'm thinking about a gap in the market, you know?
43:50What's missing?
43:52What you want, of course, is fluffy mash on the top,
43:55and when it goes in the oven, hot enough at the top there
43:58to give it a little bit of crispiness.
44:02Do you think that your food truck would be a tourist attraction?
44:06Maybe for me and the guns, yeah, for the food.
44:09Once we taste it, you guys might have to sponsor me on that.
44:12I thought you might have a truck selling mussels.
44:15I missed a trick there. What am I doing?
44:17Harry, as an athlete, you've used food as fuel for a very, very long time.
44:21Are you falling in love with food a little bit more?
44:23Massively.
44:24Like, my mum would give us so much love and affection
44:27and care through her cooking,
44:29and now I can really see and appreciate as to why that process,
44:32cos you're putting a lot of love into it.
44:36Guys, you are halfway!
44:40If I was a food truck, it would definitely be called a food truck.
44:44It would definitely be called what my nickname was at school.
44:47My nickname was Snack Bar.
44:48So my food truck would be called Snack Bar,
44:50and on it I'd serve fun, fiery, flavourful foods.
44:53The triple threat.
44:55Eshen's making for us parathas and puris,
44:58which are really different types of bread,
45:00and he's going to fry them.
45:03So the round ones are stuffed with lentils, that's dal puri,
45:06and the square ones are mughlai paratha stuffed with mince and egg.
45:10They're quite similar to each other.
45:12I want to make sure that they actually taste quite different.
45:16And he's making this spicy ketchup.
45:18That spicy ketchup has to give a good amount of spice.
45:24Is there a reason why you're doing these dishes?
45:26Yes. Whenever I went to Bangladesh, I'd eat this with my mum,
45:29and my mum would never let me order the dal puri with it,
45:32because she was like, it's too many carbs.
45:34But too late, I ordered them secretly, so I'm giving you both.
45:38And, yeah, when we were in London and my mum was alive,
45:41this was the one street food I'd ask her to make for me regularly,
45:44so it's a good opportunity for me to share that with you.
45:4920 minutes left.
45:53I love a food truck. I love a dessert food truck,
45:56hence why I'm doing mine a dessert one.
45:59I feel like my dish might be a bit risky today,
46:01cos I've not done it before, and I haven't actually practised at home.
46:05But nobody's done dessert today, so I'm hoping it's somewhere else.
46:09I just thought, how can I make something that's a street food,
46:12different but still a street food?
46:14So I thought, like, kebab is quite a street food,
46:16so I thought, how can I change it a bit? And I went for a dessert one.
46:19So I've got sugar-dipped strawberries and grapes,
46:22pancakes and brownies.
46:24And some marshmallows. And then a little squirty chocolate as well.
46:27How do you make squirty chocolate? Ah, I've got this.
46:30Oh! Do you consider this to be brave? A little bit, yeah.
46:34But the brownie's in now, so that was my main stress,
46:36so the rest I'm hoping I can whizz through.
46:39Danielle's been quite creative here with this brief.
46:42She says everybody loves a kebab from a food van.
46:44Well, she's absolutely right.
46:46Taking a brownie, taking American pancakes and fruit
46:49and turning it into a kebab, great idea.
46:51I'm really hoping she's put a lot of attention into presentation here,
46:56cos that could be her trump card.
47:00Final three minutes. Three minutes left.
47:04It's such a go as to whether or not the pies are going to be ready.
47:08Ooh, they're looking good.
47:15Not good. Panicking a little bit.
47:19Come on, you beauties.
47:25I'm feeling a bit under pressure.
47:28You've got 60 seconds to finish off, everybody. 60 seconds.
47:33Ready to go.
47:34I've given it a taste test. I'm really happy.
47:38Ah!
47:42Oh!
47:47Oh, no, is that all I get?
47:49Final touches.
47:57That's it, time's up.
47:58Time's up.
48:02Done my best.
48:04Harry, come on, my friend.
48:07First up is Harry.
48:09He's serving a jerk-spiced shepherd's pie topped with garlic mashed potato,
48:15accompanied by a bread roll coated in garlic butter.
48:23Harry, I think you've done a pretty good job.
48:25I think you've got the proportion of potato to meat bang on.
48:30Your lamb itself is cooked really, really well.
48:32The gravy has the flavour of jerk.
48:34It's really interesting. I quite like it.
48:36I like the fact your bread roll's nice and hot
48:38with a bit of garlic butter around the outside of it,
48:40giving it something extra. I think it's a tasty dish.
48:42Thanks for that. I really appreciate that.
48:44Lump-free, buttery, smooth, seasoned mashed potato.
48:48Rich, lovely lamb.
48:51I would buy this from a street van.
48:55It's a good shepherd's pie. Thank you so much.
48:57Cheers, Harry.
49:02They liked my pie.
49:05Greg actually said he would buy it and that was a massive compliment.
49:11Inspired by his Bengali roots, Ishan is serving two Indian breads.
49:17Mughlai paratha, filled with beef mince and egg,
49:21along with a puri filled with spiced lentils.
49:24Served with a spicy tomato ketchup.
49:28They look remarkably similar. Are they the same bread?
49:31Pretty much. They're made with the same flour.
49:37I really like these breads.
49:39The outside has the flakiness of a really good pasty.
49:42The minced beef with the egg I particularly like.
49:45The dal puri, the lentils are quite mild.
49:48And I wonder if they could do with a little bit more spice.
49:51The spicy tomato ketchup, it's really quite strong and very, very acidic.
49:55I'd like to be able to dip it in a little bit more
49:57rather than it be spreadable. OK.
49:59The dal puris I've had before have been thinner and wetter inside.
50:04Yours is far drier.
50:06The bread's quite thick. It's not in any way greasy, so well done.
50:10But they are incredibly similar.
50:12And where you folded over the paratha,
50:15I had a double layer of the fried bread. Right.
50:18And not a great amount of filling.
50:20Right, right, right.
50:23The only thing I was worried about was the undercooking of the pastry,
50:26and it wasn't.
50:28The spicy tomato ketchup was a 50-50, I think.
50:31It's just a case of seeing whether or not it's enough.
50:37Reshenda is serving a shortcrust cheese, onion and potato pie
50:42with homemade baked beans and a red onion pickle.
50:47Terribly clever to present a just-dropped pie.
50:51Yeah, it's called the Oldham dump.
50:53Yeah, so that's how they dump it on the plate
50:55and they mix it all together.
51:02Flavours are great.
51:04Soft potato, the bite of onion
51:07and the unmistakable salty tang of good cheddar.
51:11Pie and beans is a marriage made in heaven.
51:14You've chosen quite large beans, but in the sauce you've made,
51:17you've got about as close to a tin of beans as you could possibly get.
51:20It has the makings of a good pie.
51:22It does taste good.
51:24I have to declare, in the 58 years I've been alive,
51:27I've never had a pie with beans.
51:31However, the mixture of that sweet tomato sauce around the beans
51:34with your pie works very, very well indeed.
51:37Good flavours. I like the pickled onions on the side.
51:39That's a great idea. It's a pretty good job.
51:41And actually, to be fair, there's plenty of people out there
51:44in food trucks who serve their pies like that.
51:48I don't think I will open my own food truck
51:50because I can't be dealing with the stress.
51:54And not to mention the fact I can't drive,
51:56so I won't be able to get the food truck anywhere.
51:59So, no, I think I'm going to leave it to the professionals, actually.
52:04Last up is Danielle.
52:06She's serving a fruit kebab with sugar-glazed strawberries and grapes,
52:10bite-sized pancakes and brownies,
52:13as well as marshmallows dipped in chocolate and hundreds and thousands,
52:17served with a syringe of chocolate sauce.
52:30This is great.
52:32And what you've done is absolutely nailed the presentation.
52:35Absolutely nailed it. It's shiny, it's colourful.
52:38What you've done with the grape and the strawberry
52:40is you've turned them into toffee apples, and they are lovely.
52:43The brownie with the chocolate sauce, I really, really like it.
52:47Oh, thank you so much. Well done.
52:50I think it's a really clever idea.
52:52I think it would probably sell loads and loads and loads,
52:54but, you know, the only technical bit we're seeing here
52:56is pancake and a brownie.
52:57Do you feel like you've done enough?
53:00I hope so. I really hope so, yeah.
53:04When they said they were impressed but I could have done more,
53:07I was thinking, what more? Do it standing upside down?
53:10I just about got it on the plate. More?
53:13No, I think I just hit my limits.
53:17I think it's a very, very strong heap.
53:20We've only got three places in the quarterfinal.
53:22That does mean that we're going to lose one of them.
53:25The street food goes.
53:27I'm really liking Harry Shepherd's pie.
53:30Good texture throughout, mash without lumps in it,
53:33spiciness in the succulent lamb.
53:35It's cooked really well, gravy around the outside,
53:37and it tasted good.
53:39Harry sounds like he's going to become a quarterfinalist.
53:41And we've only got two more places left.
53:44Reshenda did us a pie, but a cheese, potato and onion pie.
53:48It collapsed when she turned it out, which was a real shame.
53:51But there's a lot of work in there.
53:53That was a good-tasting pie.
53:54Her attempt at beans out of a tin, I thought, was pretty good.
53:58Danielle was the only one in the room to do a sweet,
54:01and it had all the things that people want to eat.
54:03A bit of fruit, a bit of sugar, a marshmallow,
54:05a pancake and a chocolate cake.
54:07I look at the amount of cooking, that's the only thing.
54:10But she did make the pancake, she did make the brownies,
54:13she did make the chocolate sauce.
54:15Sometimes I think it's hard to argue with delicious.
54:19Ishan cooked us two things which he's traditionally from Bangladesh.
54:22We had a paratha and a puri.
54:24My paratha was a lot of bread.
54:26It was folded up at the end and I didn't have a great deal of filling.
54:29And the puri, the lentils inside, the dal, that was quite dry.
54:33I just felt the lentils needed some more flavour
54:36and that sauce wasn't right.
54:38Ishan, Reshenda and Danielle.
54:41Who stays, who goes?
54:45I'd love to stay in the competition.
54:47We all want to go through together.
54:49Mates.
54:51I put me through just for the vibes,
54:53because in the later stages you need vibes to get through the stress.
54:57And I'm nothing if not the king of vibes.
55:01I mean, it is a tough decision.
55:03These guys are all fantastic.
55:05So I'm really glad personally that I'm not the one that has to choose.
55:17I've got to say, I'm mighty impressed with all four of you.
55:20Loads of adventure, loads of courage and loads of really good food.
55:23And that's why this has been a really difficult decision.
55:28The celebrity leaving the competition is...
55:41..Ishan.
55:44That's all right. I had a great time.
55:46It was an absolute pleasure to meet you.
55:48Best of luck. See you later. Well done, everyone.
55:52Yay!
55:55I am feeling sad to be going home, genuinely, the truth.
55:58I've had such a great time here, and in such a short space of time,
56:01I've made great friendships with the guys,
56:03and I want one of the winners to come from those three.
56:06So I'll definitely be flying the flag for them, for sure.
56:12It's with real pleasure that I congratulate you
56:16on becoming Celebrity MasterChef quarter-finalists!
56:20Yeah!
56:22I feel like I've won! That's all I needed!
56:24That's all I needed!
56:31MasterChef quarter-finalists.
56:33Oh, my God, that is absolutely crazy.
56:36Do I want more of this? Definitely do.
56:40I actually can't believe it.
56:42I feel like, for me, I've won, because that's all I wanted to be.
56:45I go home and say, I made it to the quarter-finals of MasterChef,
56:48and it's the same thing.
56:51I'm absolutely buzzing.
56:53You get the bug and you want more and more and more.
56:55Once you pop, you can't stop.
56:57HE LAUGHS
57:05Next time, it's the quarter-final.
57:09And Roshenda, Danielle and Harry...
57:13Muscles are being worked. Mash it up, mash it up.
57:16I'm winging it. I'm going old school like my grandad now.
57:18Just chuck it in and taste it.
57:20..are back to fight for a place in the semi-finals.
57:23Mmm!
57:25I am loving this.
57:27I have died and gone to heaven.
57:46MUSIC CONTINUES