C Mc UK 2024 Episode 6
Category
🦄
CreativityTranscript
00:00All this week...
00:02Well done, Rashenda, very good.
00:05..these three celebrities have been battling it out...
00:08We're a little bit behind, yeah.
00:10Feeling the heat now.
00:11..for a place in the Celebrity MasterChef quarter-final.
00:14Smashed it. Yes!
00:16Ha-ha!
00:19Now they're back to fight for a place in the semi-finals.
00:25MasterChef is taking over my life.
00:27It is in my dreams.
00:29Food is following me everywhere.
00:33I'm so nervous.
00:34Like, last night, I didn't sleep at all worried about this.
00:37We are back again.
00:39About to enter the kitchen that's my new arena.
00:41I can't wait to get my groove on.
00:43Let's bring some flavour, flavour, flavour.
00:46This is the point in the competition where the contestants
00:48really have to deliver something special.
00:50Who has the secret weapon to make sure they make it through?
00:53Guys, make our decision really tough.
01:00WHISTLE BLOWS
01:19Welcome to a Celebrity MasterChef quarter-final,
01:23and congratulations on getting this far.
01:26There are certain points of the competition
01:28we expect you to step up and deliver.
01:30This is one of those.
01:32It has got a sense of occasion about it,
01:34and because of that, we have invited three special guests
01:37into the dining room who know all about this competition
01:41because they were last year's final three.
01:45That's Luke Abish, Amy Walsh,
01:48and, of course, the winner from last year, Wyn Evans.
01:52We believe in you.
01:54Show them in the dining room how good you truly can be.
01:57But there are only two semi-final places up for grabs.
02:00That does mean one of you is going to go home.
02:02Two courses, one hour, 15 minutes. Let's cook.
02:12I'm not sure how much cookery experience Harry's got,
02:15but I do know he's learning fast.
02:18He flavours well.
02:19He makes good pancakes.
02:21He makes great shepherd's pie.
02:24He's got a natural touch.
02:25What he's going to do now is just gain a little bit of momentum
02:28and a bit of knowledge.
02:32I'm going to be cooking for past MasterChef finalists,
02:34so hopefully they'll remember where they started
02:37and hopefully they'll remember that this process is tough
02:39and they'll be nice to me.
02:41Otherwise, I'll find them in the car park later with the pugil stick.
02:48Harry, big day in the MasterChef kitchen.
02:50Right about now, I'm feeling the pressure.
02:52This means a lot to me, and I find that when you feel pressure,
02:55it's because you care.
02:56What are your two courses?
02:57Asian sticky chicken with some jasmine rice,
03:01a little bit of veg.
03:02And then for dessert, a maple syrup plantain cake,
03:06caramelised mango and ice cream.
03:09So my parents are from Ghana, proud Ghanaians, might I say.
03:13The plantain cake is me trying to bring a little bit
03:15of my heritage out in it.
03:17What's the inspiration for the main course?
03:19This is like a Friday night takeaway for me.
03:21It's me being a bit cheeky.
03:22So it's a bit naughty?
03:23Yes. Treat night in, but I'm going to make it a little bit bougie.
03:26Bougie? Some vibes.
03:28Get some vibes in there.
03:29They're beautiful.
03:31I'm getting down with the kids, mate. See ya.
03:33Eh?
03:37Who doesn't like fried chicken?
03:39As long as it's nice and crispy on the outside
03:41and those thighs are cooked all the way through,
03:43with sticky rice and a sweet and hot sauce, perfect.
03:48You want it on your fingers, you want it dripping down your sleeve,
03:50you want it all over your bush.
03:52The dessert sounds fantastic.
03:54He calls it a plantain cake.
03:57Look at me using the gums.
03:59The muscles are being worked.
04:00Who's going to win?
04:01The plantain or my biceps?
04:06Mash it up, mash it up.
04:08So the dessert was something of a brainchild of mine.
04:11I like eating plantain.
04:13I like bringing some form of spice.
04:16Plantain, it's like a banana.
04:18It doesn't have a lot of flavour,
04:19but that should give the actual cake itself
04:21quite a good amount of body.
04:23He's going to serve it with a little bit of cayenne pepper inside.
04:26Fascinating.
04:27It's just something I played with.
04:28Yeah, I thought, why not?
04:29Let's just keep having fun with things.
04:32And then ice cream.
04:33And then on top of that as well, you've got dried, sugared mango.
04:37Mate, I'm concerned.
04:38It's going to be very, very sweet.
04:40We're going to be bouncing around the room like toddlers.
04:43Oh, my God, that chilli's just got in my cut, in my finger.
04:46Oh, that's not ideal.
04:49That is so not ideal. My finger's on fire.
04:52Danielle, in this competition, has shown me true tenacity.
04:55She is a fighter.
04:56However, she makes little mistakes.
04:58But I think she's got real promise.
05:00I think she's got a great eye for presentation.
05:02I'd like to see her grow with a little bit of confidence.
05:06John and Greg say that I need more confidence,
05:08so I'm going to go for it.
05:10John and Greg say that I need more confidence.
05:12They're the ones freaking me out.
05:13I can't deal with it.
05:14The chat's in between when you're cooking.
05:17I'm just thinking, please go away.
05:19Like, love them, but please go away because I need to cook.
05:24Danielle, is a MasterChef quarterfinal nerve-wracking?
05:26Yeah, I'm so nervous.
05:28I don't think I've ever been this nervous, ever.
05:31Not even walking out onto a skyscraper,
05:34100 foot off the ground for going to the jungle?
05:36No, I thought this would be really easy after that,
05:38but I'm more nervous now than I was there.
05:40What are you going to cook for us?
05:42I'm cooking a Thai green curry with rice,
05:44and for dessert I'm doing a caramelised pineapple
05:46with coconut ice cream.
05:48Because I used to work in a kitchen as a waitress,
05:50I loved being in a high-pressure environment,
05:52just realised I didn't like the high pressure
05:54actually cooking the food.
05:55Danielle, when were you a waitress?
05:56When I was trying to become an actor,
05:58so waitressing was my main job.
05:59What was the poshest establishment you ever waited at?
06:01It was a technology company, and we had the CEO come in for dinner,
06:04very, very, like, strict.
06:06My nan got me the job, and I remember going,
06:08Nan, you got the gravy?
06:09And she just went, oh, no.
06:11But I got better after that, and I actually did quite a good job.
06:18Danielle is proposing to cook for us a Thai green chicken curry.
06:22I used to cook it, like, years ago,
06:24but I haven't cooked it for ages,
06:25but it can go really wrong when you put the cream in,
06:27because it can, like, curd a bit.
06:28She's using chicken thighs.
06:30I heard the chicken's lovely and moist and not boiled and dried out.
06:33I want a sauce that's not too thick.
06:35I want to be able to taste the citrus and a lot of chilli heat as well,
06:38and I want it vibrant.
06:39I want a little bit of sharpness in there.
06:42I'm winging it. I'm going old school, like my granddad now.
06:44Just chuck it in and taste it.
06:48Danielle's dessert, caramelised pineapple,
06:50coconut ice cream and caramel sauce.
06:52Fantastic.
06:53I've never made ice cream before, but apparently I am today.
06:56I asked for a tub of coconut ice cream,
06:58and they asked me for the ingredients list,
07:00so I don't know how that's going to go.
07:02Might be ice cream, might just be coconut cream.
07:05I'm troubled by the ice cream with Danielle that she's never done it before.
07:09But, mate, listen, sugar, pineapple, coconut.
07:13If she gets that right, I'm going to put a grass skirt on,
07:16because that is beautiful tropical.
07:21I'm just rushing, rushing, rushing, because I think my problem is
07:25what I tend to do is I don't rush enough at the start.
07:29Reshenda is incredibly ambitious
07:32and showcases skill and knowledge every time she comes in here.
07:36She's cooked for us influencers from all around the world.
07:39What's she got left up her sleeve?
07:42What I've loved about the MasterChef process so far
07:45is the learning of new skills.
07:47It's a real privilege to get to learn something new at this age, you know.
07:51So, yeah, it's been amazing.
07:53Today, we're going to South America,
07:55so we're going to have some scallop ceviche with an avocado puree.
08:01And then we are going to England, I guess, with chicken and mushroom
08:06with cavolo nero and pancetta and a sweet corn puree.
08:09And the ceviche, where have you picked that up?
08:11Ceviche is something that I would eat in a restaurant,
08:13and my partner's just been travelling all round
08:15and doing a movie in South America,
08:17and we're going to be having that.
08:19And my partner's just been travelling all round
08:21and doing a movie in South America,
08:23so he ate a lot of it while he was out there,
08:25and he said it was wonderful.
08:26We've had some great dishes from you. Thank you.
08:28And you always work with a messy bench.
08:30Today, your bench looks a bit clear. What are we going to take from that?
08:33I'm learning! I'm taking the hint.
08:36Stop being so messy, hopefully, but come see me at the end.
08:42Rochenda's going all out, and she's been quite daring here.
08:46We've got a scallop ceviche.
08:48She's got lots of scallops out. It's like three scallops per portion.
08:51I've just learnt how to do this this morning,
08:53so ready for action, mate. Ready for action.
08:57She's curing it with lime juice and salt.
09:00We're getting across the top of that some finger lime,
09:03then we're getting plantain covered in lime salt.
09:07I just hope there's not too much lime and too much salt
09:10and those scallops can survive.
09:12If they don't like raw fish!
09:15Yeah, we're up a creek with that paddle.
09:19The main course is troubling me slightly.
09:22I need chicken breast. It can be as dry as a camel's elbow.
09:28They're my special thermometers
09:30so that I can see how hot the chicken is inside.
09:33It's just a little gadget for the kitchen.
09:38Sweet corn puree makes sure that that is smooth and buttery.
09:43Wild mushrooms, cleaned properly, no grit.
09:46To be honest, I'm just not inspired by it,
09:49so it's going to have to be cooked really, really well.
09:55Harry, 15 minutes on your first course.
09:57You ready to go? Yeah, I will be.
10:09I think today's challenge is possibly the hardest challenge
10:12of the whole process of MasterChef.
10:14You're this close to being in MasterChef semi-final.
10:18You really have to go for it today.
10:22My journey on MasterChef had its ups and downs,
10:24but this particular round was quite a good one for me.
10:27I'm genuinely so excited
10:29and I really hope every dish is really lovely.
10:34I'm starving. I haven't eaten for about a week and a half
10:37because I had my wisdom tooth out, so the taste buds are ready.
10:41Good to be back.
10:43It's so good to be back in between you two.
10:46I've got really high expectations for today and I can't wait.
10:49I'm just glad the shoe's on the other foot.
10:52What's left to do for your main course?
10:54I've just got to dip my chicken in the sauce.
10:56Dip my chicken in the sauce? Dip my chicken in the sauce.
10:59Harry's main course is Asian-inspired sticky crispy chicken,
11:05jasmine rice and broccoli.
11:07The rice, obviously, could go very wrong.
11:11Fairly happy with the rice, thank you, sir.
11:14He says crispy chicken, right, so it's got to be really crispy.
11:17You want it to pack a punch, especially with a sticky sauce round it.
11:21That looks like it's coming straight out of a Chinese takeaway.
11:24Good on you, mate. Thank you.
11:26I absolutely love Asian-inspired flavours,
11:29so I'm looking forward to trying it.
11:32What else does it go on these plates?
11:34A little drizzle of the sauce.
11:38I think I'm done, yes. Go, go, go.
11:40It smells great, looks great. Go for it, Harry.
11:44I'm actually sweating. I've got a sweat bead on my head.
11:47Good job.
11:52Hi! Hello!
11:54I'm hot and I'm flustered, so, sorry, ladies first.
11:57Thank you. We know that feeling, don't worry. That looks amazing.
12:00Champions next. Thank you.
12:04I was going to do you favours today.
12:06And obviously to the most handsome man in the room.
12:12We have some jasmine rice with some sticky Asian chicken
12:15with broccoli and some pointed peppers.
12:17There we go. Looks unbelievable.
12:19Smells so good as well. Be kind, I'm sweating for you.
12:22I'm sweating for you. We know the feeling.
12:25Oh, I'm excited to try this.
12:27It smells fantastic. It does look nice.
12:29Doesn't it? It smells amazing.
12:34Mmm.
12:38That chicken is beautifully cooked.
12:40The skin is really crispy. I love the sauce.
12:43It's got that sweet and sour element to it.
12:46It's really, really beautifully done.
12:49Oh, I am loving this.
12:52The rice is cooked to perfection.
12:54I really like the vegetables.
12:56It's got sesame running through it, which I love.
12:58For me, the sauce is what does it.
13:00You can really taste the honey and the soy sauce in there.
13:03I love that dish. It ticked every box for me.
13:08Mmm. Mmm!
13:11Really crispy, crispy coating outside.
13:14The chicken inside is moist. He has smashed that chicken.
13:17He has nailed that chicken.
13:19That lovely sweet chilli sauce, the rice is free-flowing.
13:22Harry's got a crab pleaser, an absolute crab pleaser.
13:27Harry, you feeling good?
13:29I feel all right. One dish is out,
13:31so I want to be calm, but I can't just yet.
13:34Go for it. Keep it going.
13:36Harry's dessert, I'm really intrigued by the maple-spiced
13:40plantain cake. That sounds delicious.
13:43This is quite a complicated dessert.
13:45If you get the cake wrong, it's game over, isn't it?
13:48There's no reversing that at all.
13:50So far, it looks all right. That's the sort of shape I was going for.
13:53They're like muffins.
13:55Three minutes. Let's go on this plate, please.
13:57Mangoes, plantain and ice cream.
14:00Ice cream on this show is a nightmare.
14:03Getting it to set is really, really hard.
14:06Not as nice as I would like. I would have liked a bit more time.
14:09It's more like a soft serve.
14:11I'm really excited, though, cos it could be really, really delicious.
14:15Good-looking dish. Nearly as good-looking as the bloke carrying it.
14:18Let's go. Let's go.
14:21Yay!
14:23The concentration right now.
14:27Thank you so much.
14:29Here we have a plantain cake.
14:32You can see the plantain on the side,
14:34with some homemade ice cream, dried mango
14:37and some maple syrup to drizzle on top.
14:39Please enjoy. Thank you. Thank you so much.
14:42Thanks, Harry. Thank you so much.
14:44Hope you guys enjoy the day. We're loving it.
14:48We did it! We did it!
14:53What I presented, I think, looked really good.
14:55I hope that they enjoy it. I hope they think it's inventive.
14:58But is that the reality? I don't know.
15:06The cake, for me, I really like the texture.
15:09It's quite dense, but I kind of like that kind of pudding.
15:12The mango, I don't get it.
15:14It's like as sweet as raw sugar,
15:16and I just don't see why it goes with the rest of the dish.
15:19But I tell you what, I could eat that ice cream all day long.
15:22I didn't really understand the cayenne pepper in the cake,
15:25but it's a great start for Harry.
15:27I've finished nearly both of his dishes,
15:29and I would have finished it if I didn't have to eat another four.
15:32So, yeah, I'm really impressed.
15:35That plantain cake, it's warm,
15:38and it has the texture of banana bread.
15:41I think that's really good.
15:42The ice cream's not set properly, and it's too sweet.
15:45But he is really daring.
15:48Not many people would have stuck a load of cayenne
15:50in the middle of a pudding.
15:51That is properly peppery, but that works for me.
15:56Daniel, you've got ten.
15:57Perfect, thank you. OK, ten minutes, yep.
15:59Come on, Daniel!
16:00Oh, mate. Go on, have it.
16:02Well stressed. I'm getting a bit nervous.
16:06Now Harry's gone, cos I'm on my own.
16:09Tigerine curry, it's all about, like, the creaminess,
16:12the depth of flavour.
16:14Are you happy with that? I think so, yeah.
16:17No-one wants to eat dry, rubbery chicken curry.
16:21Garnish, what's left to go on, chillies and lime?
16:24Yep.
16:25I like the colours.
16:27And rice is so easy to mess up.
16:30She's just been in the jungle, though,
16:32so she'll be used to cooking rice.
16:35Go get them.
16:36Well done. Thank you.
16:38Back for your dessert, please. Yep.
16:42Hey! Hey!
16:44Hello, hi! How are you? I'm so nervous for you.
16:48I'm so nervous, I'm shaking.
16:50So I've made you guys a tigerine curry with jasmine rice.
16:54Hope it's all right, guys. Thank you.
17:01Just enough spice in it,
17:03and the rice is cooked really nice.
17:05Chicken, a bit tough for me.
17:07It's not as soft as it could be.
17:09The paste that she's obviously made to start that sauce...
17:12Amazing. ..is bang on the money,
17:14cos you're getting all the fragrant flavours of Thailand.
17:17I think she's done amazing things with the spices.
17:20I've just got a problem with the chicken.
17:22The chicken is too chewy. Yeah.
17:26That curry paste she's made with green chilli is nice and vibrant.
17:30There is a little bit of ginger warmth in there as well
17:33and a bit of citrus sharpness. That's great.
17:36The chicken's gone dry. Chicken has gone dry.
17:39You all right? Yeah. How was your fellow soap star?
17:42That's my friend's wife. Amy's your friend's wife?
17:45Yeah, my friend Toby's wife.
17:46They just had a little bubby together,
17:48so I didn't know she was here, so that was a shock.
17:51Righty-o. Right, you've got what left to do.
17:53My pineapple.
17:55Danielle's dessert is caramelised pineapple
17:58served with coconut ice cream and caramel sauce.
18:01Caramelised pineapple, you want it to be soft.
18:04You're going to have that layer of caramelisation,
18:06but you want it to kind of melt in your mouth.
18:09I love a caramel sauce. I don't care what it's with,
18:11so I'm interested to see what that will come out like.
18:14I don't know if that's how it's meant to look, but...
18:18..it smells OK.
18:20Bit of coconut ice cream. Yummy.
18:22It's going to melt straight away, isn't it? Straight on top.
18:25You have to be really fast here.
18:26Those flavour combinations are really nice.
18:28It could be a really tasty dish.
18:30Are you going now? Yeah, can I go?
18:32Well done. Great combination of flavours there.
18:38Hi, guys. Hi.
18:40There you go, guys. Thank you.
18:43So, guys, I've done for you caramelised pineapple,
18:45coconut ice cream and caramelised cream sauce.
18:48Lovely. I hope you like it. Good luck.
18:50Thank you. Thank you. See you, guys.
18:52See you. Thanks. Thanks.
18:57I'm so glad it's finished.
18:59I've never been so happy to get dinner out of my life.
19:07Reminded me a bit of global warming.
19:10But I definitely want to eat it. Yeah.
19:17The ice cream's got that coconut flavour.
19:20I'm just really gutted for her that it didn't set.
19:23The sauce was incredible.
19:25It tasted like a sweet, a kind of thin custard.
19:28It was lovely.
19:29The letdown is the pineapple.
19:31It's too hard, it's not caramelised enough.
19:34It's such a shame.
19:35I like the flavour of the coconut and the pineapple,
19:38but actually this is a drink.
19:40The ice cream isn't firm enough.
19:42It's the makings of a pina colada.
19:46You've got about ten minutes on your first course, Richenda.
19:48Yeah, great.
19:49You know you said you're going to work cleanly? Yeah.
19:51What happened?
19:52Did somebody get married?
19:54Looks like you've got corn guberti everywhere.
19:56Imagine living with me.
20:01This is my kind of dish. Scallops would be cheap.
20:03She's got to have let it marinate.
20:05I want it cut beautifully.
20:07I want it to look amazing on the plate.
20:09Nice presentation. Thank you very much.
20:11Very clean, very fresh, very colourful.
20:13I'm excited for the avocado puree.
20:15I can use the plantain chips
20:17and have a nice little dip for myself there.
20:20It's an exciting dish.
20:21An exciting dish definitely stands out
20:23and I just hope she delivers.
20:25Are we going to go now? Fantastic, yes. Let's go.
20:28Nice-looking dish. Go get them. Thank you.
20:35Hello. Hello.
20:37Hello. Lovely to meet you all.
20:39Hello.
20:43We've got a scallop ceviche with microgreens and plantain chips
20:48and some avocado puree and some dill oil.
20:50Thank you. See you later. Thank you.
20:55I think it's so beautifully presented
20:57and it just looks so different.
21:04The ceviche is perfect.
21:06It's beautifully seasoned.
21:08The avocado puree is so smooth.
21:11It's gorgeous. I have died and gone to heaven.
21:14You've got the crunch of the radish,
21:17the flavours of the chilli and the onions and the herbs
21:20and then the beautifully chopped and seasoned scallop.
21:24It's honestly gorgeous.
21:26Plantain chips, perfectly cooked, crispy.
21:29It's faultless.
21:31That's a dish you could put in the final.
21:35Mmm, yummy.
21:36Nice, cold, juicy bits of scallop.
21:39Enough sharpness to it,
21:41like someone's squeezed a lime onto your tongue.
21:44The plantain crisp, really crispy and lovely.
21:46Tahini across the top, that Mexican salt with chilli.
21:49I like that a lot.
21:51Don't run!
21:52It's like being at the swimming baths.
21:54You all right? Yeah, yeah, great.
21:5615 minutes for your chicken, yeah?
21:58Great. You going to be all right? Yeah.
22:00Well done, you.
22:02So, Richenda's main course, pan-fried chicken breast.
22:05I want my skin crispy, I want the chicken moist.
22:08The sweet corn puree, you don't want it to be bitty,
22:11you want it to be smooth.
22:13Love pancetta.
22:14I think that's really nice with green leafy vegetable
22:17like cavolo nero.
22:19What's to go on?
22:20So, I've just got the chicken breast to go on and mushrooms.
22:26I'm obsessed with mushroom and the flavour, really,
22:29packing a punch there.
22:31Smells good. Thank you.
22:33Well done, you. Good-looking plate.
22:35Shall we go?
22:40Yay!
22:42Bless you. Here we are, darling.
22:47So, we've got chicken breast with cavolo nero,
22:50sweet corn puree, pancetta and some wild mushrooms.
22:54Thank you. Thank you. Bye.
22:59It looks delicious, I can't wait to try it.
23:07You've got the chicken skin, which is crisp,
23:10the chicken is still really moist,
23:12garlic mushrooms, which taste really garlicky and really buttery.
23:17If I had this in a restaurant, I would be so, so happy.
23:20The sweet corn puree is smooth, like we wanted it.
23:24There's some tarragon, I think, in that that's really punchy,
23:28really aniseedy, and it complements the dish.
23:31I think if Rosenda was in my round, I would have really struggled.
23:34She smashed out the part.
23:35So rude, because I was in your round.
23:41The chicken itself is cooked really, really well.
23:44Seasoned on the outside and nice and crispy.
23:46I love the flavour of that sweet corn with all the tarragon.
23:49The cavolo nero is well-cooked and not chewy and rubbery.
23:52This is good cookery. Good cookery.
23:58I'm feeling great. I feel like I've done a day's work, actually.
24:01Yeah, I feel like I've done a day's work.
24:03I'm absolutely paggered. I need to go home and have a lay-down
24:07and watch some trash TV.
24:10I've got to say, I thought that was an absolutely brilliant quarter-final.
24:14If this is a taste of things to come, it's very exciting.
24:18It's only going to get better and better.
24:20The dining room loved Rosenda's two courses.
24:23Scallops, she took them all out of the shell herself,
24:26made a ceviche, plantain, crisps across the top of that.
24:29You loved it, I loved it, but it was a good-looking dish.
24:32It took us by surprise, John, because she told us what she was cooking
24:35and I wasn't overwhelmed.
24:37But the quality of that chicken breast was extraordinary.
24:40I tell you what, as good as a professional can cook.
24:42Are we agreed that Rosenda goes through to a semi-final?
24:44Yes, yes, why not indeed?
24:46That leaves us now with a conversation about Harry and Danielle.
24:50Me, you and the dining room absolutely loved the fried chicken from Harry.
24:53It was quality. I mean, properly crispy, soft chicken,
24:56nice, sweet chilli sauce. Rice was perfect, absolutely perfect.
24:59His dessert, the plantain cake, I thought was really, really good.
25:02However, ice cream wasn't quite as good.
25:05However, ice cream wasn't quite set.
25:08Those caramelised mangoes were a bit sticky and a little bit sweet.
25:12Danielle gave us a really nicely flavoured take on a Thai chicken curry.
25:17The sauce full of flavour, great rice.
25:19However, Danielle boiled her chicken in that curry sauce
25:22and it went hard, which was a real shame.
25:24Slight issues with the dessert.
25:26Like Harry, we've got an ice cream that doesn't work.
25:28We all loved that flavour.
25:30Coconut, pineapple, shaved coconut across the top,
25:33but the pineapple wasn't cooked enough.
25:37The semi-finals, literally, the finishing line's right there.
25:40I'd love to just cross it now and I've got this far.
25:42I don't want to stop.
25:44If I went home today, I think I'd be gutted at this point
25:46because it's so close to just being at a really, like,
25:49good bit of the competition.
25:50So, yeah, definitely would love to stay.
26:04I think you three are really impressive
26:06and I honestly admire all you've done.
26:09There is one person who the dining room absolutely loved
26:15and we were truly impressed with.
26:18Our first semi-finalist is Reshenda.
26:23Congratulations.
26:31Harry and Danielle.
26:33Who stays, who goes?
26:36Our second semi-finalist...
26:42..is Harry.
26:46Oh, darling, well done, well done.
26:49So well done.
26:51Well done.
26:52Danielle, I've never seen somebody going home smile quite so much.
26:55I just love these guys so much.
26:57I'm so proud of them and I'm rooting for you.
26:59One of you two better win this, yeah?
27:01Thank you very much indeed, you've been brilliant.
27:03Thank you for having me, guys.
27:04It's been such a love.
27:05Thank you, guys.
27:06I'm killing you.
27:08Thank you so much.
27:09Bye, guys.
27:12I'm gutted to go home, I really am,
27:14because it's been such a love.
27:15I've had the best time, I've learnt so much.
27:17But I am so happy for Harry and Reshenda
27:19and I am rooting for them to win now.
27:26Come on, Nigel!
27:29I'm shaky, man.
27:32Oh, I smashed you.
27:33Mate, yes!
27:38What does this mean to you?
27:39Oh, this means everything to me.
27:41I mean, I just can't believe that I'm through to the semi-finals.
27:45I'm a semi-finalist of MasterChef,
27:47no-one can ever take that away from me.
27:49I thought quarter-finals felt good, but semi-finals feels even better.
27:52But competition's not done yet
27:54and I've still got some things that I can improve on, so...
27:57Let's stay focused.
27:58Oh, oh, oh, oh, oh.
28:00I want to get there.
28:01Oh, oh.
28:07Yes!
28:09Next time, five new celebrities...
28:12What the hell is that?
28:13..take on the challenge...
28:15Get this cut in action, though, check this.
28:17Is this cooking? Is that on?
28:19..to become celebrity MasterChef champion.
28:22This is hard work, this is.
28:24This is the most stressful thing I've ever done in my life.
28:49Subtitling by SUBS Hamburg