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C MC 2024 Episode 13
Transcript
00:00It's the Celebrity MasterChef semi-finals,
00:04and only the eight best cooks remain.
00:09This competition has taken over
00:11every single nook and cranny of my life.
00:16It's bananas. Bananas.
00:17Look, you see, I'm even talking food.
00:19I am in the semi-final of MasterChef.
00:22I still cannot believe it.
00:24Honestly, I'm buzzing.
00:26Tonight...
00:27..the battle intensifies.
00:30The Vikings are coming.
00:31Yeah! Get in there!
00:33Hurrah!
00:35Go on, then, have it.
00:37And one more celebrity will be sent home.
00:41The real talent is through now, so it's very tense.
00:46I'm a natural-born competitor.
00:47I flex my muscles and I'm here to make it work.
00:51I 110% think I can win this competition.
00:54The gloves are on, I'm ready.
00:55I'm ready for this competition.
00:57The gloves are off, I'm taking no prisoners.
01:01We are going to start to push them.
01:03They're about to discover pressure like never before.
01:08Let the semi-finals begin.
01:21It's early morning...
01:23..and the semi-finalists have been transported
01:26to South Downs National Park in Hampshire...
01:30..at the start of the 10th century.
01:37Hang on.
01:39It's a farm.
01:40Oh! It's a farm.
01:41I see tents in a field in the rain.
01:43This is not going to be fun.
01:45This is going to be horrible.
01:53APPLAUSE
02:01Welcome to the Celebrity MasterChef semi-finals.
02:04Congratulations, well done.
02:06And welcome to the incredible Butser Ancient Farm.
02:10This place is an open-air museum that tells the story
02:14of ancient Britain from the Stone Age
02:17all the way through to the Anglo-Saxons.
02:20There are 70 volunteers coming from all over the country here today
02:24to recreate a proper Anglo-Saxon village
02:28with a Viking invasion.
02:31Now...
02:32LAUGHTER
02:35..you have the honour of preparing lunch for those volunteers.
02:39This is about big and hearty.
02:41It's got to be good food.
02:44Richenda, Jake, H, Dom, you are the blue team.
02:49None of us can cook.
02:51LAUGHTER
02:52Craig, Vito, Tama, Harry, you are the red team.
02:57Shall we hug?
02:58Let's do it.
03:01Outside, there are two tents with your ingredients waiting for you.
03:05You need to choose a team leader and you need to make a plan.
03:09You have two and a half hours.
03:11Now, off you go.
03:20Woo!
03:22Right, here we go.
03:23Oh, yeah.
03:25Oh, yes!
03:28For me, now, to cook for so many people, not one, not two,
03:31but many people, I mean, I don't know how I'm going to do this.
03:35Time management is not the issue here, it's portion management.
03:38Because none of us have done this many before.
03:41You're a leader.
03:43Well... Yes, you are!
03:44But you're all leaders of your areas.
03:46Yes.
03:47So it's like, it's a democracy.
03:50Let's do it. Let's get it.
03:52Who are we going to go team leader?
03:54I'm happy to do it. Yeah? Yeah, yeah, yeah, yeah.
03:56I'm totally happy.
03:57You tell me to do something, I'll do it. Yes.
04:00With leaders chosen, each team now have two and a half hours
04:05to prepare a meat, fish and veg main and dessert
04:10from an array of ingredients,
04:12some of which were commonly used during the Anglo-Saxon period.
04:18We tried to make this challenge as authentic as we could.
04:21So, no tomatoes, no potatoes, no chillies. Why?
04:25Because they're from the Americas. They didn't exist in this era.
04:29They've got to make a plan and work hard.
04:32I mean hard.
04:34The blue team's selection includes pork loin, bacon, cider.
04:39So, the meat dish, what are we going to do?
04:42We're going to do roasted pork with a cider sauce.
04:45Trout, root veg, lentils.
04:49We can do lentils with fish.
04:51Butternut squash, spelt, an ancient whole grain, nettles.
04:57I'm happy to do a nettle risotto.
04:59All right, Nigella, go on.
05:00Nigella!
05:02We also give them a roasted butternut squash.
05:05Apple, figs and mead, fermented honey.
05:09The only thing that we haven't fully worked at is a dessert.
05:12We could do an apple pie with fig.
05:16OK, let's get on with it. We're ready, team.
05:18Let's do it.
05:19We're going in, we're going in, we're going in.
05:21Ooh!
05:23Who's your team leader? Team leader!
05:26What qualities do you think you have for this role?
05:29You can always hear me in a room.
05:31LAUGHTER
05:35Reshenda, as team leader, is a great choice.
05:37Not only is she a great cook, she's a presence.
05:40They will listen. She will make herself heard.
05:42Ben Hedgestein, feels like I'm in the right place.
05:45LAUGHTER
05:47We've got a great leader and we've got a plan.
05:50I think we're going to smash it.
05:53Let's just go from the top.
05:55The red team's options include venison...
05:58So I'm going to butcher that, I'm going to chop it all down,
06:00cover it with pastry and make a pie. Does that work?
06:02That's brilliant.
06:03..place...
06:04Fillet this place here. Keep it simple.
06:07..mushrooms, pearl barley...
06:09Vegetarian dish, we're going to make a mushroom rice.
06:13..pears and plums...
06:15Do you want to do a lovely, big, tasty, beefy crumble?
06:18Cool, cool, cool, cool.
06:20Who's team leader? Me, but as I said, it's a democracy.
06:23So, we've got a venison pie, is that right? Yes.
06:25You're making mushroom risotto? I will make it, yeah.
06:28What's being served with the fish?
06:29The fish is going to go with the, um...
06:33I don't know, I haven't checked yet.
06:34Why don't you do a little team meeting? All right. OK?
06:38There needs to be something with that fish
06:40and he doesn't know what it is just yet.
06:41Probably could be more adventurous,
06:43but lashing rain, hungry people, safety first.
06:48With firmer plans in place in the blue tent...
06:52You're absolutely smashing it, guys.
06:54..make-up artist Dom...
06:56Yesterday, it was fashion week.
06:58Today, I'm putting my hands on pork.
07:02..is preparing two whole pork loins for the team's meat main course.
07:07The plan is to roast the pork with loads of veg.
07:12They're roasting the pork, which is a nice idea.
07:15However, that is kilos and kilos of raw meat.
07:19Fingers crossed there, that could go right up to the wire.
07:22Hopefully, we're going to get some crackling.
07:24Going with the pork, they've got a mushroom cider sauce.
07:28Yeah, baby!
07:30Spelt, which is a type of grain, and nettle risotto.
07:34This is big, this is hearty, this will fill you up.
07:37You go back ninth century, you could be eating this.
07:40I think that's a lovely, lovely dish.
07:42Having made a start on the mushroom and cider sauce for the pork...
07:47Mate, that's banging.
07:49..TV personality Jake...
07:51It's the first time I've ever filleted a trout in my life.
07:55..now has the tricky task of prepping 25 portions of trout...
08:00It's a bit weird. I used to have pet goldfish.
08:03..which will be served with lentils,
08:06and a creamy white wine dill sauce.
08:09I did that bit, which was looking absolutely peng, look.
08:12But it's harder to do it the other side, for some reason.
08:17What happened to this fish?
08:18Is there a reason it's sitting here like a trophy?
08:21Yeah, because I'm actually going to carry it out in my mouth
08:25when I give them their food, just to tell them that I am also Viking.
08:29Team leader and actor Roshenda...
08:32I'm really excited, actually.
08:33I've never done anything like this before.
08:35..is taking charge of the team's vegetarian course.
08:39She plans to roast butternut squash wedges with rosemary and garlic
08:44and serve them with the nettle-spelt risotto
08:47that's also going with the pork.
08:50Whoa-hey!
08:52I've spilt the spelt!
08:54Spilt it?
08:56I've spilt the spelt!
08:58Spelt's an interesting grain.
08:59It's got a lovely little sort of nutty flavour to it.
09:02Lots of seasoning is needed in that spelt,
09:03otherwise it's going to be really bland.
09:05And then in here, we're boiling off the nettles.
09:09Nettle is like a strong spinach-y flavour, and it's from this era.
09:13You know what to do.
09:14Pour boiling hot water across the top of them.
09:16That gets rid of the sting, which is going to fold that
09:18through the spelt at the last minute, which is fantastic.
09:21Fingers crossed it tastes delicious.
09:23With the pork in the oven, Dom has joined forces with Popstar H...
09:28You tell me when to stop peeling, all right?
09:30I'm just going to crack on. I think you're going to peel all those.
09:32OK, I'm a peeling machine.
09:33..to tackle an apple and fig pie dessert.
09:37Right, that's plenty.
09:38Wait! Oh, OK, I'll do it.
09:39That looks lovely!
09:40OK.
09:43Are you not cooking the apples at all?
09:45Cooking it all together.
09:46I would put something which is going to make it moist.
09:48Like mead?
09:49Oh, delicious!
09:50Yes, eh? Is that true?
09:51Yeah!
09:53Go H! Where has the mead gone?
09:55Mead is a fermented alcoholic drink.
09:57It's from this era.
09:59And it's fermented honey.
10:01Nice.
10:02Handle it with care.
10:03But to use that as a flavouring on the pie,
10:05I think it's a brilliant idea.
10:09Do you know what I love about this tent?
10:11It's really organised and you're working together as a team.
10:15In the red tent, teamwork is less apparent.
10:19Although Craig's team leader, he's being fairly quiet.
10:23And, actually, each person seems to be doing their own thing.
10:28Listen, you don't need a team leader,
10:30cos everyone's leading everyone else.
10:31It's awesome.
10:32Craig's taking the fish place, that flat fish,
10:35and he's going to roast it.
10:37It's a head-off, tail-off, trim fins.
10:39How am I going to do them like that?
10:41But I don't think Craig and that team know yet
10:44what's going with that fish.
10:46The plan is to get it in the oven and get it cooked.
10:48And then we'll figure it out.
10:50Actor Tamar...
10:52Let's cook.
10:53..is taking sole responsibility of preparing over three kilos
10:57of venison for the team's meat main course.
11:00Tamar's making venison pie.
11:02With the pie, there's going to be a celeriac and parsnip mash.
11:06Just going to take all this fat off, or whatever you call it,
11:08and try and get the best parts of the meat.
11:12He's got a lot of meat, and he's going to do three massive trays.
11:17But he's got to be able to get it all going,
11:19but he's got to be able to get it all cooked.
11:22Tamar. Yes? What makes a good pie?
11:25Cos you're a pie man. What makes a good pie?
11:27The gravy.
11:28Right, it's got to be. The gravy and the pastry.
11:30You're not scared of a bunch of Vikings, are you?
11:32Nah, can't make a war with them.
11:34And if they don't like it, they've got problems, I'm telling you.
11:38Professional dancer Vito...
11:40Boom!
11:42..is taking on the vegetarian dish.
11:45Vito wants to do a veg risotto.
11:48I have to make sure that, you know,
11:49it's going to be a good Italian mushroom risotto.
11:54But you haven't got risotto rice in there.
11:57You've got pulled barley in there.
12:00That barley will take a lot of cooking.
12:03Vito, I hope, will work it out.
12:06Gladiator Harry is underway peeling a mountain of pears.
12:11I'm not really comfortable making this dessert.
12:12I don't like pears.
12:13It's a little bit annoying, to be honest.
12:15For a pear, plum and blackcurrant crumble, served with custard.
12:19Harry, have you ever made crumble before?
12:21No, I'm a crumble virgin.
12:22And you're making a crumble for 40 people
12:25having never made a crumble before.
12:26Sounds exciting, doesn't it?
12:28Harry doesn't like pears, we know that from the first challenge.
12:30Custard is quite possibly one of the worst things to my palate.
12:36And he doesn't like custard.
12:37And he doesn't actually do desserts.
12:39Why is Harry doing the dessert?
12:42I'm making a mess.
12:46You've got an hour and a half left.
12:50Over on Roshenda's team...
12:52How are we all doing? You all right?
12:53Yes, Chef! Yes, Chef!
12:55HE LAUGHS
12:57..Jake's still hard at work prepping the trout for the fish course.
13:02I just need to make sure there's enough portions for everyone.
13:06Are you feeding Vikings or are you feeding children?
13:09OK, bigger bits. They're Vikings, mate. All right.
13:11They'll eat a whole side themselves raw.
13:15Roshenda's nettle-spelt risotto well underway.
13:20She's moved on to the lentils to go with the trout.
13:24Lentils and fish, lovely idea, as long as the lentils are moist.
13:29But if they're just dry, they're dry.
13:31And fish and dry doesn't work.
13:34What we've got in there, we've got, like, beer, mushrooms.
13:37It's really hearty, lots of butter.
13:39So, yeah, hopefully it should be all right.
13:42But the pressure is on.
13:46On dessert, Dom and H are making good progress.
13:49With the fruit filling for their pie in the oven,
13:53H makes a start on the pastry lid.
13:55I'm going to get creative.
13:57While Dom has the challenge of making enough custard...
14:00That's a lot of egg.
14:02It's making me gag a little.
14:04..for 40 portions.
14:07When I normally make custards, I make it for, like, four people.
14:10I'm multiplying it by ten.
14:11Am I making 80 portions or 40? Oh, no.
14:15If you want to have more, then not enough.
14:17Great, OK, double portion, everyone.
14:19You are halfway through your prep time, blue team.
14:21I love your spirit. Love the spirit.
14:25In the red tent, the menu is still not complete.
14:29The ongoing issue, and it's not resolving itself, is the fish dish.
14:33The hard bit is trying to piece it all together.
14:35Nobody has any idea what it's going to be served with.
14:38Like, no idea. Somebody make a decision.
14:41So, lads, we're going to do a lemon butterfish sauce.
14:44It does need something else. Oh, I know what we've got.
14:46Look what we've got. Oh, finally.
14:48I'll do a creamed kind of caylea business to go with the fish.
14:52And then we can do a tray of roast vegetables.
14:54They can go with everything. There you go.
14:56Decisions finally made, Craig gets on with the veg sides.
15:01It's not fine dining, is it? It's medieval.
15:03While Tamar's battling to cook enough venison and mushroom
15:06pie filling to feed 40 people.
15:09We're searing it off with some onions and some oil.
15:12The pie is coming together.
15:14He's floured the meat, he's seasoned it really well.
15:16And then now we're adding the mushrooms.
15:19The problem is, when you're making a pie,
15:21is the filling should be cold before the pastry goes across the top,
15:24because otherwise the pastry can melt,
15:25and then it actually will become soggy.
15:28Your pies are going to take about 35, 40 minutes in the oven.
15:31Timing is everything here.
15:33Meanwhile, Vito's mushroom pearl barley risotto seems to be on track.
15:39It looks very good. It looks delicious.
15:41It smells good, it's going to taste good, I know.
15:44But team-mate Harry is still finding the dessert a challenge.
15:50Mm, so good, right?
15:51I hate pears.
15:52You've nailed that, buddy.
15:54You've nailed that.
15:57I've never eaten a pear before!
15:59She's got a pear in my mouth!
16:04I'm getting cramp. I'm getting cramp.
16:06Harry's stuck in a corner making his crumble.
16:09It's hard work, this.
16:10He's never made a crumble before in his life.
16:12Oh, my gosh. Let's see what happens.
16:16Let's make a bit of noise, rattle them up a bit.
16:18After three. One, two, three.
16:19Yeah! Get in there!
16:22I think they're, like, releasing their inner Viking.
16:24Yeah!
16:26Yeah! Get in there!
16:28Woo-hoo!
16:29That rattled them up, wouldn't it?
16:31I'm really happy that they're singing and dancing.
16:34Let's see if they're still singing and dancing
16:36in an hour's time, shall we?
16:38I somehow doubt it very much.
16:41While both teams battle on,
16:44the Anglo-Saxon village is a hive of activity.
16:53Today, we are setting up an example
16:55of what a West Saxon village would have looked like.
16:59With the trades and crafts that they would have been doing
17:01as part of their ordinary daily life,
17:03we are also going to show a snapshot of what might happen
17:07if a Viking raid occurred
17:09and how a Saxon village would defend itself.
17:13The kind of food that Saxons would be eating,
17:16you have a lot of grains, wheat,
17:18a fair amount of greens, stinging nettles,
17:20wild cabbage, mutton, lamb, beef and pork.
17:25We didn't have sugar, potatoes, tomatoes.
17:30So the contestants have got a bit of a job
17:32on trying to create something tasty for us.
17:38You are serving at one o'clock, it's ten past 12.
17:4150 minutes left.
17:43Lunch fast approaching, the blue team check in on their pork.
17:49Right then, let's have a look at this.
17:51You want to go from the middle?
17:52Do you reckon? Yeah, cos that'll be where it's...
17:55Cos that's coming in at 48, that's not cooked.
17:58Between you and me and a gang of Vikings,
18:00I'm a little bit concerned about that pork.
18:02That seems like that's cooked.
18:03Let's put that in the bottom. Put it in the bottom, put that in top.
18:06That's an enormous big piece of pork.
18:08If that is ready on time, I'd be surprised.
18:12Something's burning, there's something in the oven burning.
18:14It was the pork, but we've just moved them round.
18:17We're not worried, we're not panicked.
18:19Jake's finally prepped all of his trout.
18:22I've got 25 fillets of fish for you here, Chef Aruni.
18:25That will be pan-fried just before service.
18:29We're all right, we're happy, we're doing well, we're loving life.
18:34All the way over, all the way over, all the way over, there we go.
18:37With the complete apple and fig pies in the oven,
18:41H has come up with an extra element to serve alongside them.
18:46So we're going to do shields covering the apple and fig tart.
18:50We had some Saxons walk past and I stopped them
18:53and they let me take a picture.
18:55So I'm going to try and do something Saxony.
18:57But we do have 40 to do, so watch this space.
19:01I mean, if I'm honest...
19:03It looks like a nipple. I feel like that looks like something...
19:05A nipple. ..that neither you and I know much about.
19:09There's little bits of detail from the blue team.
19:12It's looking really, really good.
19:19But in the red tent, it's a different story,
19:22as they're running well behind.
19:25And Tamar...
19:26Good, all right, smells good.
19:28..is racing to get his venison pies assembled.
19:32Just getting the pastry on and then we're going to get it in the oven.
19:37Straight in the oven once you've got the pastry on. Go. In the oven, go.
19:41I've got some beef stock, got some red wine
19:43and hopefully there's a nice little gravy to go on top of the pie.
19:46Meanwhile...
19:48Do you think we're OK on three trays of vegetables?
19:51..Craig is struggling to get all the veg prepped,
19:54which will be roasted and served with both mains.
19:57There's a couple of things that are taking longer
19:59because of the scale of it.
20:00So, you make mashed parsnip at home, it takes 20 minutes.
20:03When you make it for all these people, it just seems to take forever.
20:06With Craig feeling the pressure...
20:09..Vito is having to step away from his risotto to help.
20:14Craig is busy, so I'm taking the place to look after the spinach.
20:18We're going to make cream spinach, which is going on the fish.
20:22Teamwork is massive here.
20:23You can't, for a minute, think that you've just got your dish
20:26and ignore what's going on around you.
20:28Jump in where it's needed.
20:30I'm confident, I'm positive.
20:32I like to see the glass half full, you know?
20:34It's going to be very good.
20:36On dessert, with his first ever attempt to crumble in the oven...
20:41..Harry now has to master the custard.
20:45Do you know what you're doing here?
20:47Milk, cream, egg yolks, sugar. Yeah, I should be good.
20:50I don't like custard.
20:51If you know me, custard's my worst nightmare.
20:55With 20 minutes to go, the singing's gone, the dancing's gone,
20:59the smiling's gone.
21:00Ooh!
21:02Replaced by stress.
21:03It's a minefield.
21:05Pure and utter stress.
21:06Oh, God, please don't scramble. Please don't scramble.
21:09Do you know what's difficult is that everything takes a long time, right?
21:13The Vikings are coming!
21:18Rah!
21:22Oh, they're here, guys, look!
21:25What we're putting on today would be fairly typical
21:27of something that would have happened
21:29during what's called the Anglo-Dane Wars.
21:31Get rid of them!
21:33Oh!
21:34Where the Saxon settlements did occasionally get attacked
21:37by Viking raiders.
21:38Go on, then, have it!
21:39Who's milk, who's Chelsea?
21:41That's what we're going to show,
21:43how a Saxon village would defend itself.
21:45Make one.
21:46I believe our Saxon army is going to be victorious.
21:49After we've beaten back the Danes,
21:51everyone's going to be pretty hungry,
21:53and so we're hoping for something very tasty and a lot of it.
21:57CHEERING
22:03With service imminent...
22:05How, how, how?
22:07Ha-ha-ha!
22:08OK, well done, well done.
22:09..the blue team are completing their final jobs.
22:1364, you're allowed to do it, too.
22:15That says 56.
22:17This one's done, we can start carving up this one.
22:19This one, I'm going to whack it back in.
22:21Fine.
22:24We've got 25 pieces of fish to get through.
22:27I think it just needs a little bit longer,
22:28it needs to be a bit more... On the other side, yeah, yeah.
22:30If team leader ain't worried, I ain't worried,
22:33and she's not worried.
22:35In the red tent, things are far less under control.
22:39They're burning.
22:40They're burning.
22:43These ovens are notorious.
22:45They have different hot spots and cold spots.
22:47I don't think these vegetables are doing as well
22:49on the bottom of this oven,
22:50so I'm thinking of swapping them over, what do you think?
22:53And the more you look at it and the more you open the door,
22:56the more you're going to get rid of the heat.
22:59So, our fish is our issue.
23:01We have three trays of fish.
23:03Everyone's started cooking the fish,
23:05and that could be an issue.
23:08Fish is going to get in the oven!
23:09Fish in!
23:14Outside, hungry Saxons and Vikings
23:17have started to gather for lunch.
23:21It's interesting, different varieties on both.
23:23One's catching my eye more than the other.
23:25Don't want to say which one yet.
23:27Final push, come on, guys!
23:30Whoa, what's happening here?
23:31There's a sauce bubbling over, guys.
23:33It looks like hearty food, you know, on a cold, wet day.
23:36Risotto is ready!
23:37Going to fill me up and keep me warm.
23:41Five minutes, please, five minutes.
23:45I am starving.
23:46I haven't eaten all day,
23:47and I'm looking forward to whatever is put in front of me.
23:51They look hungry and angry, don't they?
23:53In the blue tent...
23:55Oh, honey! It looks amazing!
23:56Yeah, baby! Woo!
23:59..everything now rests on the pork being cooked.
24:10Is it cooked? Yeah, that's definitely cooked.
24:12Yee-haw!
24:13I'm so proud of this team!
24:18For the red team...
24:19Pie's done, vegetarian's done.
24:22I'm amazed.
24:24..it now all comes down to whether Craig's fish
24:26has had enough time to roast in the oven.
24:32Yes, here, I've got it.
24:33Yes, it's there.
24:35Mm! Stop it, right?
24:36Oh, mamma mia! Oh, my, my, my, my, my!
24:38Mamma mia!
24:39Honestly, it's amazing!
24:41We've done it.
24:45Lunch is finally ready to be served.
24:48That looks good.
24:50Hungry people, hungry people.
24:52And the crowd march straight towards the blue team.
24:55Hello! Welcome!
24:58What are we having, sir?
24:59Oh, I'd like to get the axe-cut pork.
25:02The axe-cut pork, of course you can.
25:03What can I get you, darling?
25:04And their meat main...
25:05You want the axe-cut pork? It's a Viking size.
25:08..served with a nettle-spelt risotto...
25:12And this is a mushroom and cider sauce.
25:17..is flying out the door.
25:19Have a good one.
25:21There you are, darling.
25:26I had the pork.
25:27It was cooked very well.
25:28It tasted amazing.
25:30I was surprised the risotto went so well with it,
25:33because, of course, potatoes weren't around in these days,
25:35so you had to have some rice.
25:37And it was, yeah, it was really perfect, yeah.
25:40The sauce is great.
25:41Yeah, it's really nice.
25:43Pork's cooked really, really well.
25:44Salty, crackly on the outside.
25:47That cider sauce, a little bit of sharp sweetness.
25:49I think that is a brilliant dish.
25:53Would anyone like any trout?
25:55Because we have got quite a bit and I cooked it and it is delicious.
25:57Oh, it's beautiful.
25:58You want trout?
25:59Do you know, for that, you can come to the front.
26:01Come on.
26:02Let's warm you up, shall we?
26:05Jake's powers of persuasion has got his trout served
26:09with mushroom lentils and a creamy dill sauce noticed.
26:14There you go.
26:15Tell me how it is.
26:18I feel like I've found what I'm good at in life.
26:21It's not necessarily cooking,
26:22but it's just talking pure waffle to people.
26:27Flavour of the fish was lovely.
26:29The texture was fine.
26:31And the sauce that they put on it as well, that was very flavoursome.
26:35This is a perfect Anglo-Saxon meal.
26:37Whoever made this one...
26:40Jake's done a brilliant job with that fish and a load of green veg.
26:44I'll tell you what, that is really good.
26:46Lentils are great and good dill sauce.
26:50Pie. Are we on to pie?
26:51Pie. Venison pie.
26:54Smells good.
26:55On the red section...
26:57I appreciate you guys coming to us.
26:59..Tammer's hearty venison pie,
27:02served with celeriac and parsnip mash,
27:05roasted root vegetables and a venison and red wine gravy...
27:09Tammer, Tammer sauce, this is.
27:11..is bringing in the crowds.
27:14You are going to die when you have that gravy, I'm telling you.
27:18I've got the venison pie here.
27:20The meat was cooked to perfection.
27:21Absolutely gorgeous.
27:23It's very, very, very tasty.
27:26Pastry was delicious.
27:28Nice gravy. Had lovely parsnip mash.
27:30So, yeah, it was a really lovely meal.
27:32It's really nice.
27:33It is, for the most part, accurate to the time period as well.
27:36Although carrot at the time was purple or white, not orange,
27:39but nonetheless, they were carrots and they are very, very tasty.
27:44I think that pie is really good.
27:46Pastry's flaky and the venison's cooked.
27:49He's done well here, Tammer, I think.
27:51But the carrots aren't cooked enough. They're really quite hard.
27:55Anyone for a place, a whole place? You're going for pie?
27:58Any fish eaters out there?
28:00Full place, roasted in the oven, very delicious.
28:04Craig's place, served with roasted root vegetables,
28:07creamed spinach and a lemon and dill sauce,
28:11is also proving popular.
28:14I think it's actually cooked perfect,
28:16because it scrapes off the bone like butter.
28:18It had a bit of a sweet taste to it as well, so it made it really nice.
28:23That fish is really well cooked and it's buttery.
28:26They had no plan whatsoever, but it's come out quite well.
28:29Out of the two teams' vegetarian options...
28:33Lovely. Enjoy, enjoy.
28:35..Rachenda's butternut squash,
28:38also served with the spelt nettle risotto, has plenty of takers.
28:44Butternut squash is a little bit on the hard side.
28:46But the risotto was beautiful, so...
28:50The risotto, the flavour in it was fantastic.
28:53Putting things like nettle and spelt in was a big tick for me,
28:57from an authenticity side of things, so, yeah, really, really enjoyed it.
29:01I like that risotto. I do. That's well seasoned.
29:03There's a nuttiness to it.
29:05I think it's a shame that butternut squash isn't cooked enough.
29:08With service in full swing,
29:10Vito's mushroom pearl barley risotto is yet to have a single order.
29:20Ladies and gentlemen, I've got a very upset Italian.
29:24There's plenty of risotto, it's really good.
29:26If you need more, make your way over. Enjoy.
29:33The risotto comes straight from the Strictly dance floor.
29:35It's got glitter ball in there.
29:37It'll make you tangle like you've never tangled before.
29:42I got just five or six risottos, you know what I mean?
29:47They love me so much.
29:50I really enjoyed the risotto.
29:52I wasn't expecting so many flavours.
29:53It's my first time of having risotto, so I'd explore it again.
29:59That is a nutty flavoured grain.
30:01He's seasoned it well.
30:02It's meaty with mushrooms.
30:04It tastes like it's got meat in it, but that's completely vegetarian.
30:07I'll see what the boy can cook.
30:10With mains over...
30:13..both teams need to race to get their desserts out.
30:17Yeah!
30:20So, we've got the Saxons and the Vikings.
30:23And also, served with a pastry shield.
30:28I'm chuffed!
30:30On the red team...
30:31Oh, beautiful!
30:34..Harry's first attempt at a crumble is also on track.
30:38Trust yourself, Harry. Come on!
30:40His last job is to make sure his custard is free of any lumps.
30:46How would I feel if there was a bunch of Vikings with lumpy custard?
30:49I'd probably have to fight them!
30:51LAUGHTER
30:53Harry's never made custard before, and miraculously, he's made it.
30:56Where the recipe came from, I have no idea.
30:59Cues very quickly form.
31:01You made shields? Yes!
31:03Viking shield by pastry!
31:06Yes!
31:07For H&Dom's apple, fig and honey mead pie, served with custard.
31:14That's brilliant. Honestly, I'm chuffed with it.
31:18Spiced apple and fig, it was fantastic.
31:21I like the way the mead was incorporated into the dish.
31:24Fruit was deliciously soft and beautiful custard.
31:27Really delicious custard.
31:29The shield pastry was a lovely accompaniment.
31:32So, ten out of ten, beautiful.
31:35I love the flavour.
31:36There's a little bit of sweetness in the background,
31:38and that's probably the honey mead.
31:39Crispy pastry across the top.
31:41Really good creamy custard.
31:42That's a really good dish.
31:45The crowds are also lining up.
31:47I'm giving the people what they want,
31:49and there clearly is a day for crumble.
31:51For Harry's pear, plum and blackcurrant crumble.
31:54May they taste good.
31:57The crumble had a good crunch.
31:58The flavours together worked really, really well.
32:02The texture of the pear, along with kind of a tang
32:05of the blackcurrant, just worked really nicely together.
32:07Super homely, super comforting.
32:09Exactly what we need when we've been soaked.
32:14Custard, I tell you, is absolutely divine.
32:16It's gorgeous.
32:19Sharp blackcurrant, sweet pears on top,
32:22lots and lots of oats and soft brown sugar.
32:24The custard's great.
32:26Harry has done an absolutely fantastic job here.
32:28Well done, guys.
32:30Well done.
32:31Well done, my boys.
32:33MasterChef winners!
32:34CHEERING
32:36Boof, boof, boof, boof, boof, boof, boof!
32:40When you consider the weather and the conditions
32:43they had to work in today,
32:44I think this is nothing short of remarkable.
32:48I can't believe four people who don't really know each other
32:51cooked for that number of people.
32:52I'll be honest with you, when we came in here,
32:54I just had no chance.
32:55I'm relieved it's over.
32:57I'm sweating and I'm tired and I'm hot
32:59and I need a cup of tea and a biscuit.
33:03My team did absolutely amazing.
33:06It was all go, go, go,
33:08but in the end, absolutely smashed it.
33:12There was a really good team spirit.
33:14You know what, if I did this, I feel like I can do anything.
33:17So, yeah, bring on the semifinals.
33:18Welcome back here to the dry and warm MasterChef kitchen,
33:21never a voice in your head.
33:24First of all, it's the best day of the week.
33:27Put your earphones on.
33:28Let's get into it.
33:30Thank you very much for being with us today.
33:33I'm going to kick things off with some wonderful news for you.
33:36We have a new show and we're quickly going to kick them off.
33:40Good news, we've got a new show.
33:42As I said, this week it's that one extra special,
33:45which will be on the air,
33:46Never have a bunch of wet, cold Anglo-Saxons and Vikings
33:51been so well-fed, let me tell you.
33:54Today, you're cooking to a brief, and that brief is to cook for Greg and I
33:57a dish with an ingredient that you do not like.
34:03Ladies and gentlemen, one hour, 30 minutes.
34:05At the end of this, one of you will be going home.
34:09Let's cook.
34:10This is tricky, to work with something that you don't particularly like,
34:14but they have got a job to do.
34:16Overcome your natural prejudices and deliver us something delicious.
34:23Today, I am a bit anxious.
34:25I'm not going to lie.
34:29I don't like spinach.
34:31My mum tried all the way possible to give me the spinach.
34:34When she just turned around, I just went out from the kitchen.
34:37I was like, I'm not going to eat this.
34:39She just turned around, I just went out from the balcony.
34:41I was like, whoop, out.
34:42And after two minutes, our neighbour came up with the white bedsheet,
34:46just clean, all green.
34:48She said, like, you threw the spinach from the balcony.
34:51You're a bad boy.
34:52My mum really told me off.
34:54But that was the last time that she offered me spinach as a meal.
35:00Vito's making for us a raviolo,
35:03which has got a pasta made with spinach,
35:05filled with a ricotta filling with spinach.
35:08Come on, V.
35:10Oh, Jesus.
35:11Oh, my God, it's amazing. Ah, thank you.
35:13With an egg yolk in the centre.
35:16He needs to boil that so that the egg yolk itself still stays runny,
35:20but the pasta is cooked on the outside.
35:23Please, don't break. Come on, babies.
35:26We've also got a sauce made from spinach,
35:29served with guanciale, which is a cured pork cheek.
35:32I just hope it will taste good, because I'm not going to try that.
35:35Vito is so averse to spinach,
35:38he's asking Jake to taste his sauce for him.
35:40That tastes delicious. It's fine, I'm not eating anything.
35:43That's dangerous. It's a competition.
35:45You could stitch him up.
35:46Sabotage. It tasted horrible.
35:48No, it didn't.
35:53This is a real challenge, because I'm using an ingredient
35:56that I have literally tried to steer away from all my life.
36:03It's the aubergine. It's really boring, it's really dull.
36:05If you eat it raw, it's bitter.
36:06If you cook it up, it just goes bleh.
36:08So, yeah, it's not my favourite vegetable.
36:11But it's dome-like and shiny, very much like us.
36:14I know. It's got the perfect highlighter.
36:19My plan to make aubergine tasty is to actually just mix it
36:22with as many different things as possible.
36:25He's going to use it three different ways.
36:27We've got a meatball, half beef mince and half roasted aubergine,
36:31which has been pureed.
36:33He needs to seal the meatballs really well,
36:35so he gets a lovely crust on the outside of them.
36:37With that, we've also got an aubergine puree.
36:40But on the side, we've got this Japanese pickled aubergine mixture.
36:45And I just hope that these two different ideas of sort of
36:48Middle Eastern meatballs with a Japanese pickle aren't too unusual.
36:52I think I've got it. I think I know what I'm doing.
36:56Good energy, good energy.
37:00What are you making for us, Tama?
37:01I'm making you a truffle beef wellington.
37:03I can't stand truffle. I'm that bad.
37:06If truffle goes inside me, within three minutes, I'm throwing up.
37:09See that thing over there? It's my biggest nightmare.
37:12When you cut it, I start...
37:14And then, literally, it's that bad, Greg.
37:20Tama's taking a fillet of beef, which is going to be sealed
37:23very, very well, nice and dark on the outside.
37:26Then he's going to make pancakes.
37:28Then he's laying ham, spreading his mushroom duxelle
37:31across the top of that.
37:32So, here it is, the dreaded truffles going on.
37:40Oh, mate, that smells killing me.
37:42Then he's putting his beef fillet on top and then wrapping
37:45the whole thing up in puff pastry.
37:47Once I get this in the oven, I can relax.
37:50It will take between 30 and 35 minutes for that beef wellington to cook.
37:54But he's got to give it enough time to roast it,
37:56then rest it and then to serve it.
37:59Cook for me, baby, cook for me.
38:01You've had 35 minutes. 35 minutes have gone.
38:06Liver is the enemy.
38:08I cannot bear it.
38:10Brings back childhood horrors.
38:15My dad, God love him, God rest his soul,
38:17he passed away three years ago.
38:18He'd cook it to within an inch of its life
38:21and it'd be, like, kind of grainy and disgusting.
38:24But I thought, you know something, for the old fella?
38:27I'm going to learn to cook liver and like it.
38:31Craig's using lamb's liver,
38:33one of the strongest livers known to man.
38:36Look at it. Do you know what that does in the body?
38:39So disgusting. I actually...
38:41I just can't cope with it.
38:43It needs to be crispy on the outside, slightly pink on the inside,
38:46and if it's not cooked enough, it's really, really tough and chewy.
38:50And then he's making a sauce using onions and bacon.
38:53But he's also going to put some cranberries in there.
38:56Cranberries are sharp, but that sharpness actually makes it
38:59My ingredient today that I'm cooking, that I avoid slash hate,
39:03is fish.
39:07I've got a bit of trauma with fish.
39:09My dad and my brothers, we all used to go fishing every weekend.
39:13And we caught fish and my gran would always make a fish pie
39:17and I really disliked it.
39:20Just way too fishy.
39:21So I have challenged myself to make a fish pie.
39:26So I have challenged myself to make a pie with fish, with a twist.
39:32What's the twist? It's a fish and chip pie.
39:37We have got a classic fish pie base,
39:40cod poached in white wine.
39:42That's really good.
39:45He's thickening that sauce with a roux.
39:47The only roux I knew a week ago was a drag queen.
39:51On top of that, he's doing chips.
39:54So underneath, that sauce and potatoes are going to come together
39:57so you get the texture of a fish pie.
39:58Really very ingenious.
40:01Oh, hot.
40:02Carefully.
40:04With that, he's going to do his mushy peas.
40:06And we've got one of my boys' favourite things in the world,
40:09homemade ketchup.
40:13So weird having so many people in the kitchen.
40:16It's busy. Busy.
40:20Rochenda, what's the ingredient you don't like?
40:22Marmalades.
40:24My friend, Esther, is always trying to send me home
40:28with jars of marmalade and they're huge
40:30and I absolutely can't stand it.
40:32So when the brief came through, I rang her up straight away and went,
40:35I've got a job for your marmalade, you know, I'm going to take it in.
40:41Marmalade is definitely an acquired taste.
40:43Sweet orange, but also bitter rind together.
40:46So it's sweet and bitter.
40:49I got packed up to school with marmalade and jam sandwiches
40:53for many years and I think that was the beginning of the hatred.
40:58She's going to make us a marmalade cake.
41:02If she doesn't mix the cake batter properly,
41:04the almond meal could make it very short
41:06and it could be crumbly and fall apart.
41:07Alongside that, she's also making frozen marmalade yogurt.
41:11It should be delicious.
41:13I am the only person making a dessert this round.
41:17Gregor's got a very sweet tooth, so you know my thinking.
41:27I'm feeling about this challenge like I feel about every challenge.
41:29I'm going in the unknown.
41:33I ate gnocchi. It tastes like rubber Wellington boots.
41:36It might be because you haven't had good gnocchi.
41:38That's maybe what it is.
41:39I think it maybe was a bit overdone
41:41and that's why I've made quite a strong sauce.
41:43So I'm hoping if that's not cooked right,
41:46you won't be able to tell because the sauce is so strong.
41:48We'll be able to tell. You'll be able to tell.
41:54Gnocchi, a lovely, fluffy potato dumpling.
41:56I don't know what he's been eating.
41:58He said they're tough, like a Wellington boot.
42:00Whose idea was it to put fancy grooves on every single bit of gnocchi?
42:04What a turnip.
42:06He's got to cook them well in boiling water
42:08and if they boil too ferociously,
42:09they smash into each other and turn back into mash.
42:12How long do you cook gnocchi for? Like five minutes, innit?
42:15Jake's sauce is made from olives, tomatoes and aubergines.
42:19But he's got to make sure that sauce is really strong
42:22and full of flavour because those gnocchi are bland.
42:26Oh, my God, they're so good. Good? Mm. Really?
42:29It's very rich. You know what I like? Yeah.
42:31I think they like rich.
42:33With that, we're getting prawns running through it.
42:36The textures could be a little bit unusual.
42:39I'm going to do everything in my power
42:41to make a really delicious gnocchi dish.
42:44Try saying that with these teeth.
42:49Carbs and carbs and carbs.
42:51All the carbs.
42:55What's the ingredient you don't like, Harry?
42:57Double cream is the look of it, is the taste of it, is the smell.
43:00So I'm making a sauce from double cream,
43:02with wine, which I wouldn't drink either,
43:04with cod, which I wouldn't eat either,
43:06with pasta, which I wouldn't eat out as well.
43:08We asked you for one ingredient you didn't like
43:10and you've given us five. Yes.
43:15Double cream just gives me the ick.
43:17If my wife was to drink it, I wouldn't kiss her for, like,
43:19some time after. I'm like, I'm sorry.
43:21He's going to make his own pasta and turn it into linguine.
43:24I learnt how to make pasta in the restaurant,
43:26so I'm quite excited to see what I can do with that, you know?
43:31He's then going to pan-fry a piece of cod
43:33and place that on top of his pasta.
43:36That cod needs to have a nice little brown colour on the outside
43:39and it should be slippery and falls apart
43:41when you put your fork into it.
43:44And then on the side of that,
43:45we're getting a flatbread filled with mozzarella.
43:49Does a piece of flatbread filled with mozzarella
43:52go with a piece of fish stuck on a piece of pasta?
43:55I'm not quite sure.
43:58Be confident, mate, be confident.
43:59How many minutes left?
44:01You've got just five minutes, please, everybody.
44:05Oh, my gosh, these things scare me.
44:09Three minutes, guys.
44:15Oh, my God.
44:18You have 90 seconds, please, everybody, 90 seconds.
44:22Oh, yeah, yeah, yeah.
44:27Oh, no. We haven't finished yet.
44:30Where's the...?
44:36That's it, time's up. Everybody stop.
44:40Vito, up you come, please.
44:42Go on, my boy.
44:43What?!
44:44First up is Vito.
44:48He doesn't like spinach
44:49and he's used it to make a ricotta, spinach and egg yolk ravioli,
44:54served with a creamy spinach sauce
44:57and guanciale pork cheek lardons.
45:01Inside here, we should have a runny egg yolk.
45:03Yes!
45:15That rich egg yolk against the iron richness of that spinach,
45:19that is very good.
45:20Guanciale is also salty, those little bits of pig cheek,
45:23but that's OK because you haven't particularly seasoned the puree,
45:26so that's absolutely fine.
45:28Well done.
45:30Very rich, it's very Moorish.
45:32The spinach is definitely the star of the show.
45:34Thank you so much.
45:38The egg yolk was runny.
45:44Yeah, I'm happy.
45:48Based on his disapproval of double cream,
45:51Harry has cooked cod fillet spiced with paprika,
45:55which is a mixture of herbs and spices.
45:58Cod fillet spiced with paprika,
46:01along with linguine in a creamy mushroom and white wine sauce,
46:05served with mozzarella-stuffed flatbreads.
46:13That fish is perfect.
46:15It is literally coming away in page-light flakes.
46:18Your pasta is well-cooked.
46:20I really like your bread with the creaminess and saltiness
46:23of mozzarella.
46:24I just don't think bread pasta with a big lump of cod on the top
46:27is well-designed.
46:30The sauce, which is creamy and thick,
46:32mushrooms, shallots, white wine, really, really nicely done.
46:37Doesn't work as a dish, but the cooking of everything is great.
46:43I'm feeling very proud. I'm just so relieved.
46:45Woo! Go on, Nigel! Nigel!
46:48At the end of the day, I made a dish that I didn't like.
46:50Although it didn't mix-match together,
46:52it ensured that I've got some skills.
46:57Inspired by his dislike of aubergines,
47:00Dom has cooked spicy aubergine and beef meatballs,
47:05aubergine and lemon puree,
47:07and a pickled aubergine, cucumber and radish salad
47:10in a miso vinaigrette, served with flatbreads.
47:19I like your meatballs. I think they're great.
47:21They stayed nice and moist and really, really well-seasoned.
47:24The aubergine puree, there's a lot of lemon in there.
47:26Yeah. And it's a bit too sharp.
47:29Really well-made breads.
47:31I like the flavour of your salad.
47:33There is a sweet pickling to it.
47:35It's just those pieces of aubergines, I think, need more cooking.
47:38The skin is very bitter.
47:44The only thing that I really feel annoyed about is the puree.
47:49I just wish I had thought about that lemon a bit more.
47:52Tamar's unloved ingredient was truffle,
47:56that he's used to flavour his beef and mushroom wellington,
48:00served with honey-roasted carrots and a sherry and red wine jus.
48:12There you go. Perfect.
48:13Wow! Look at that!
48:16Done. Really good.
48:18It looks great. Thank you.
48:20Looks really, really good. Good on you. Thank you.
48:27Your wellington is made really, really nicely.
48:29You've got crispy pastry on the top.
48:31You made a duck cell. You seared your beef really well.
48:33It's got good flavours to it.
48:35The flavour I don't really pick up is truffle.
48:38Truffle's so much in there as well.
48:41But I'm really impressed with your work today, Tamar.
48:44Thank you, John.
48:46Nice sweetened carrots.
48:47Your sauce has all the flavour.
48:49It's herby, it's always got rosemary.
48:51It needs more reducing.
48:53I never want to cook a beef wellington again as long as I live.
48:56It was brutal. Yes!
48:58Get in there!
48:59But I'm quietly confident.
49:05Craig's ingredient was lamb livers,
49:08that he's pan-fried and served in a cranberry,
49:11bacon and onion sauce with parsnip and ginger.
49:14It's a bit of a bit of both, isn't it?
49:16It's a bit of both.
49:17It's a bit of both, isn't it?
49:18It's a bit of both.
49:19It's a bit of both.
49:21It's onion sauce with parsnip and garlic puree
49:24and charred hispy cabbage,
49:26topped with chilli butter and roasted hazelnuts.
49:33Lamb's liver, a good amount of colour on the outside of it.
49:36You've cooked it really, really well.
49:37Onions and bacon together with a piece of liver,
49:40a combination made in heaven.
49:41You get the chilli heat and the pepperness coming from your cabbage
49:44and the nuts are really good.
49:47I like the sweetness of the cranberry.
49:49That's got depth, that sauce.
49:51The sweetness of the parsnip puree on the side,
49:53I'm really into that.
49:58What was the deal today?
50:00Make liver taste nice.
50:01Did liver taste nice?
50:02Liver tastes nice.
50:03Job done.
50:07H, where is it?
50:08H!
50:09Oh!
50:10Oh, my...
50:14Oh!
50:18This is my little boy's idea.
50:21Oh!
50:23Fabulous.
50:24That may be the most creative ketchup I've ever had.
50:29H has served his dreaded fish pie with a twist.
50:33Creamed cod flavoured with cornichon and capers,
50:37topped with chips.
50:39Served with lemon and mint mushy peas,
50:42tartar sauce and homemade ketchup.
50:50I find the filling of the pie a little too thick
50:52and a little too sharp.
50:54However, really nice, thick, flaky bits of cod,
50:58really well-made chips, crispy on the outside and fluffy,
51:02and maybe the best homemade ketchup I've ever tasted.
51:05I'll tell you why.
51:06That tastes to me like it comes straight out of a well-known bottle.
51:11Great tartar sauce, you made wonderful mayonnaise,
51:14loads and loads of dill going through that,
51:16mushy peas and fantastic homemade ketchup.
51:20I'm really impressed.
51:27The feedback I've just had is immense.
51:31I made my own ketchup, my own tartar sauce,
51:34my own chips, my own fish pie, mushy peas.
51:37Who am I?
51:40Jake's not a fan of gnocchi,
51:42which he's served in an olive, tomato and aubergine sauce,
51:46topped with prawns.
51:52Your gnocchi, they are a bit tough, they are a little bit chewy.
51:55What you have got is a really lovely, rich sauce.
51:58Aubergines, olives, tomatoes.
52:00I like the little bits of prawns going through the tomato.
52:03It just needs more sauce. Yeah, I know.
52:05Because you've got a lot of gnocchi there.
52:09Really, really good flavours.
52:12There's big chunks of tomato in there, olives giving the saltiness.
52:15That's really good.
52:16However, your gnocchi are too dense. Yeah.
52:24I'm feeling all right, you know.
52:26I didn't cook the gnocchi too great, but they like my sauce.
52:31I did all right, I did quite a good job, I think.
52:34Last up is Reshenda.
52:36Her least favourite ingredient was marmalade,
52:39that she's used to make an almond and marmalade sponge cake
52:43with a blood orange marmalade glaze,
52:45topped with sponge sugar,
52:48and served with frozen marmalade yoghurt.
52:52You've definitely gone mad with the marmalade, haven't you? Yeah.
52:55I think it's a really good-looking plate. Thank you.
52:59The cake, throughout that, is the unmistakable flavour of marmalade,
53:03which is very sweet and then bitter.
53:05I'm really into that.
53:07That frozen yoghurt ice cream is fabulous.
53:09It's sour, with the sweet bitterness.
53:12There's nothing that would stop me with a pot of dark tea
53:14completely annihilating that dish.
53:16I think it's absolutely fabulous.
53:19The blood orange across the top of your cake is almost sour bitterness,
53:23then goes really nicely with the marmalade.
53:25And then the sweetness of the marmalade,
53:27which has a sort of sharp bitterness as well.
53:30And what's mad about this, you've taken the sugar to a stage
53:33where it's just about to go bitter.
53:36And you get another bitterness.
53:38I think it's great.
53:43Oh, my gosh, I feel absolutely amazing.
53:46The marmalade cake absolutely smashed it.
53:49Tasted a little bit of success. I can't believe it.
53:51I'm going to have a little bit more of that.
53:54A great start to the semi-finals, I have to say.
53:56These eight are inspiring, and I love how hard they're pushing themselves.
54:00I'm so chuffed. Yeah? About us all.
54:03We smashed that. Come on. Really good.
54:06For me, there are three who have been absolute superstars in this round.
54:16Then there's three who we feel have probably done enough.
54:19I think it's going to be a bit of a challenge.
54:22But there are two people here in the shadow of a very big question mark.
54:30We've got a decision to make. We're going to lose one of them.
54:35I'll be a little bit good if I go home. Of course I will.
54:39I don't think I've done enough, but I'm going to give it a go.
54:43I'm going to give it a go.
54:45I'm going to give it a go.
54:46I'm going to give it a go.
54:47I'm going to give it a go.
54:48I'm going to give it a go.
54:50I don't know if I've done enough, but we'll see what they think.
54:54I'm nervous. I am nervous.
54:57I just really hope John and Greg can see the potential that I've got.
55:12Sadly, one of you will be leaving us.
55:16The contestant leaving the competition...
55:21..is...
55:28..is Jake.
55:32I knew it. I knew it.
55:34Well done. I knew it.
55:35Jake, it's been an absolute delight to meet you, mate.
55:37You bring a ton of energy and a really lovely smile to the kitchen.
55:40Thank you very much indeed.
55:41Peace. Win it. Love yous.
55:43Love yous all. Thank you so much for everything. Appreciate it.
55:50It is disappointing that I'm leaving
55:52because I was having such a good time.
55:54It was much more challenging than I ever thought.
55:57But I got to cook in a restaurant,
56:00I got to feed some Vikings,
56:03I've had a right laugh, so I'm really happy.
56:08Congratulations, all seven of you. You are through to the next round.
56:13I think I got away with that one. I really did.
56:17There is no more room for fashion or make-up
56:19or even my cats don't even get a look in.
56:22Like, now, if it's not about food, I don't want to know.
56:27Honestly, I cannot even realise that it's true.
56:29My self-confidence is like, OK, so you're not that bad, actually.
56:32You know, your food can be eaten.
56:35You really do get the bug, it's true.
56:37There's a MasterChef bug, everybody's got it.
56:41I'm loving every minute.
56:43I've got the need to achieve,
56:44so as long as I can keep getting some positive praise, I'm happy.
56:47We're at a different level now, so it's going to be tough,
56:50but I'm loving it, you know? I'm loving it.
56:53I'm getting serious now. I'm holding no punches back.
56:56I'm going to let the fists flow and just keep moving forward
56:59and getting better and better.
57:01A magnificent seven.
57:03Come on! I'm over the moon.
57:09Next time...
57:11Ooh!
57:12..the pressure intensifies
57:14as the celebrities take on the recipes
57:17of one of the country's most iconic chefs...
57:20Go on, Tana!
57:22..before battling for a place...
57:25Oh, wow! ..in the final six.
57:28I love, love, love your flavours.
57:42I love, love, love your flavours.