C MC UK 2024 Episode 14
Category
🦄
CreativityTranscript
00:00It's the Celebrity MasterChef semi-finals.
00:05And only the seven best cooks remain.
00:10Me and MasterChef, right now, we have a proper relationship.
00:13MasterChef has completely taken over every waking hour.
00:16I wake up at four in the morning now thinking,
00:18is it too early now to cook?
00:21In the kitchen, I mean, the sweat on the brow is real.
00:25Pressure is high. We're in the pressure cooker right now,
00:28but do you know what pressure makes?
00:29Diamonds.
00:31Tonight, the pressure ramps up...
00:35Whoo!
00:36..as the celebrities are challenged with cooking
00:39for one of the country's most iconic chefs.
00:43Go on, Tamma.
00:44Whoo! Whoo!
00:46..before battling it out...
00:48Oh, wow!
00:49..to secure their place in the final six.
00:52As this competition is going on,
00:54painting a supermodel is actually hella easy.
00:58Naomi Campbell, bring it on.
01:00Meatballs, pfft, never again.
01:03I am utterly consumed by MasterChef.
01:06Never in a million years did I think I would be here today.
01:11Semi-finalists doesn't ring right with me.
01:14Finalist sounds good.
01:16Winning sounds even better.
01:20It really is do it well or go home.
01:24They need to be ready, they need to be steady,
01:26and they've most certainly got to cook.
01:48Welcome back.
01:49This is a round where you're going to have to trust your instinct
01:53and use all the knowledge that you've picked up
01:56along the way in the competition.
01:59Listen, this is the semi-finals,
02:02and every now and again you've just got to roll out the big guns.
02:05And the cookery guns don't get a lot bigger than this.
02:09I now want to introduce you to somebody
02:11that has been tickling our taste buds
02:14and gracing our television screens for decades.
02:18Ladies and gentlemen, Ainsley Harriott.
02:21CHEERING AND APPLAUSE
02:29Why, hello, celebrities!
02:33Woo!
02:34LAUGHTER
02:38Yes!
02:40Ainsley Harriott captivated the nation
02:43with his fun, flamboyant approach in the kitchen.
02:46Ready, steady, let's get cooking.
02:49A British icon and best-selling author,
02:52he's celebrated a 30-year career on screen.
02:55He's also published 16 cookbooks, selling millions worldwide,
03:01and in 2020 was awarded an MBE
03:04for his services to broadcasting and the culinary arts.
03:08I think the love of cooking comes from home.
03:11My mother was a fantastic cook, and as a young kid,
03:14there were people from all parts of the world on our doorstep,
03:17and we went to their houses and experienced different flavours
03:22and food from around the world.
03:24It's all about learning the experience of all these wonderful
03:27global flavours and tastes and then bringing them together
03:30and cooking them, and I'd like to think
03:32that I've continued to do that now.
03:35Each of you have got one of my favourite recipes
03:38that I've written over the years.
03:40You know, I'm full of flair,
03:41I like to put my personality into the food.
03:44You can recreate that here today.
03:48At the end of this, we will choose a cook of the day,
03:52and that cook will go straight through to the next round.
03:55Whoa!
03:56The remaining six will need to cook off against each other
03:59to secure their place in the competition.
04:04Hour and 45 minutes to bring out your inner Ainsley.
04:08Good luck.
04:13Having Ainsley here is absolutely epic.
04:15British history walking into the room as a class act.
04:18Salute the guy.
04:22It's got to be flavoursome, it's got to be colourful,
04:25the textures have got to be right.
04:26Yes, it's a little bit difficult, yes, they're under pressure,
04:29but, yes, they've got an opportunity to do something really amazing.
04:33Rice and peas. What is rice and peas?
04:36Professional dancer Vito has been tasked with making
04:40one of Ainsley's childhood favourites from his Jamaican heritage.
04:45Vito is stepping out of Italy today
04:47and he's going straight to the Caribbean.
04:49Curry goat, rice and peas and Johnny Cain.
04:53Just saying that kind of takes me back to my mum
04:57cooking a wonderful meal on a Sunday.
05:01Never been in the Caribbean.
05:03I mean, I have no idea.
05:07Vito, what's troubling you the most?
05:09I've never eaten goat before, so I have no idea.
05:12It's important to get the flavour in there to marinate it, yeah?
05:15Yeah. And we've only got an hour and 45 minutes,
05:18so you really want to get it on cooking.
05:19Good luck. Thank you.
05:23Goat is quite a tough meat.
05:25What he's got to first do is get it marinated
05:27and got lots and lots of spices around the outside.
05:29Then all covered with stock, a lid put on and into the oven
05:34and cooked away for an hour and 25 minutes.
05:39Served with that goat curry, we've got rice and peas.
05:43He's taking rice, coconut cream, red kidney beans,
05:46Scotch bonnet chillies, into a pot and bringing it up to the boil
05:49so all the liquid disappears.
05:52That's it. Let it cook, let it cook.
05:54Put the lid on. You don't want to stir it.
05:56It's not like a risotto. OK.
05:59I want to treat it like a risotto.
06:00Is it like... It's not like a risotto.
06:06Harry's dish is classic chicken Kiev,
06:09a lovely breast of chicken filled with garlic,
06:11butter with crispy breadcrumbs on the outside,
06:14served with creamy mashed potatoes and beans flavoured with lemon.
06:18Chicken Kiev, it's been around since the 70s.
06:22Kiev is all about the revealing of that wonderful oozing
06:26garlic butter and those lovely familiar retro style...
06:30Yeah, boy! ..flavours. That's what you're talking about.
06:36Have you cooked a Kiev before? I haven't cooked a Kiev before.
06:38I'm going to add a little seasoning myself, if you don't mind.
06:41I can see you've got a few things there.
06:43Is that the way you grew up?
06:44A lot of lovely flavour going into your food at home?
06:46Yeah. West African, you know, Ghanaian of heart, so...
06:49Bit of jollof, right? A bit of jollof, a little bit of seasoning.
06:52Wind it up with the seasoning. Wind it up, wind it up.
06:55That's what the food makes you feel like.
07:00I think chicken, it's a lovely meat.
07:02Get the pan nice and hot.
07:04Just sear it a little bit, two or three minutes each side,
07:06then finish it off in the oven.
07:09Does it say put butter in to start?
07:11It didn't say, but I thought it would just help. No, no, no.
07:14No? Cos it will burn the pan? Yeah. Cool.
07:16I put butter in too early, so it started to burn on a high heat,
07:20but I don't know, I don't think it's that bad.
07:24This is truly, truly terrifying.
07:27Television presenter Craig is working on a dough for a dish
07:31celebrating Ainsley's love of a global staple.
07:35Everywhere you go in the world,
07:36people have got their own bread, haven't they?
07:38Their own style of bread. Bread is king.
07:41He is cooking bao buns filled with tofu,
07:44hoisin sauce and a spicy Asian slaw.
07:48This is a food that people spend decades learning
07:52how to make properly.
07:53So that's going to be interesting, isn't it?
07:58How did this Asian stuff end up in your repertoire?
08:00Because I kind of do so much travelling now,
08:03and you start experiencing things, how do they do it?
08:06It's so tasty, so wonderful.
08:07Hoisin tofu buns, is that your style, Craig?
08:10It's my style of eating.
08:11They're just amazing, they're like no other food.
08:13And I have to try and create that, and it worries me.
08:16Craig's got to make a dough which has got yeast in it,
08:19and he's got to beat it enough so it goes nice and shiny,
08:22it becomes quite elastic.
08:24What's troubling you there, Ainsley?
08:26Shiny. How long did you leave that in the bowl for with the hook?
08:29Maybe it needs longer, you think.
08:30Bung it back in, get that hook working on it.
08:32Do you think shiny like our heads, as a point of reference?
08:35I think so.
08:36I'd say shiny like your smiles, lads.
08:38Come on, now. Come on.
08:44Actor Reshenda is also working on a dough
08:47for a technically challenging pasta.
08:51I'm such a massive fan of Ainsley Harrier.
08:54He's been with me since I was a kid.
08:55It's just really lovely to be able to cook something for him,
08:58by him. I hope he likes it.
09:00Reshenda has a dish called truffi.
09:03Truffi's a spiral pasta, and that's going to be served
09:06with a pistachio and mint pesto, and some little courgette fritti.
09:12I've made pasta by hand, but I've often just done it
09:15like spaghetti, tagliatelle.
09:17I've never actually made individual pieces of pasta before.
09:20It's a skill, it's learning how to use the whole of your hand,
09:23pushing it one way and pulling it back the other way,
09:26create that layer of texture.
09:27Push and come back like that.
09:29There you go.
09:30Even I have to go and practise it.
09:33That's quite difficult.
09:36Where did this dish come into your life?
09:38Sicily. I was down there on holiday, and it was handmade.
09:41Watching them do it, quite, quite beautifully.
09:44If there's going to be trouble, where are you expecting it?
09:46I would say probably the shape of the pasta,
09:48and the width of the pasta, so that it's not too chewy.
09:51So, if something's a little bit thicker,
09:53cook it a little bit longer.
09:54Last minute, though, eh? OK?
09:55Yeah, very, very last minute.
09:57You want to impress the judges. Last minute.
09:59You are one of the judges. Yeah, you are one.
10:09There's one thing cooking an Ainslie recipe in the comfort
10:11of your own home, where he's nowhere to be seen.
10:14He does these recipes all the time.
10:15He's going to know if it's wrong.
10:17Make-up artist Dominic is responsible for Ainslie's
10:21Mexican-style pasta.
10:23He's making his own taco shells, filled with scampi,
10:26a pea and avocado guacamole, a radish and tartare slaw,
10:31and that's going to be served with pickled onions.
10:33That's a lot of work to do.
10:35Kind of one of those old traditional dishes, isn't it?
10:37Scampi and chips, Friday night down at the old chippy.
10:40It's a modern take on fish and chips,
10:42but instead of having the chips, we're having tacos.
10:45So far, I'm just prepping everything.
10:47There's about five different types of fish and chips.
10:50So far, I'm just prepping everything.
10:51There's about five different things I've got to do.
10:54Once it's all done, it's the assembly.
10:56I've got to make a little factory and just make up these tacos.
11:00Pea and avocado guacamole, what a great idea.
11:03It's going to be sweet from peas,
11:05lovely and creamy from the avocado.
11:08When you're making up your guacamole,
11:10getting the texture right, that's important.
11:12So you can pick that up and that can go
11:14onto your beautiful tortilla.
11:17Ainsley, Dominic loves a bit of colour.
11:19Is there enough colour in this dish for you?
11:20We've got some chillies, we've got some peas.
11:23There's a lot of colour going on.
11:24I believe, looking at your beautiful shirt
11:27and my fantastic cuffs, I think we've got something going there.
11:30Too much, too much colour. Oh, get out of here.
11:32I don't want to put you under pressure,
11:34but this might be my favourite recipe.
11:36Really? Yeah. Oh, wonderful.
11:38Pop star H is working on a batter mix for a dish inspired
11:43by one of Ainsley's childhood dessert memories.
11:46He's got banana fritters, rum and raisin ice cream
11:49and chocolate sauce.
11:51Mum made quite a lot of banana fritters
11:53because she'd buy bananas and, of course,
11:56we all know what happens to bananas when they've been
11:59hanging around in your fruit bowl for three or four days.
12:02Ainsley's got a great sense of humour.
12:04She's got a great sense of humour.
12:05Ainsley's recipe is taking pureed bananas
12:08and then adding to that flour, baking powder, some sugar.
12:12That looks a little bit on the thin side.
12:14Oh, thin? Yeah.
12:16Let's put flour in there now, then. OK.
12:18This menu has elements I've never done before in my life.
12:23I'm eager to learn and I really want to impress John and Greg as well.
12:29Ooh!
12:32You are having a wonderful time here, aren't you?
12:34I get in this room and I get excited.
12:37I think it's because I'm proud of where I started and where I am now.
12:42Next Step's tour, he's got the catering truck.
12:44And we get free tickets.
12:46From Roe, from Roe, from Roe!
12:50My family are going to be so overwhelmed you're here.
12:53Yeah.
12:54They've been calling me Ainsley...
12:57..forever.
12:59Go on, then, give it a go. Let's go, let's go.
13:02Yeah!
13:05I don't know if I'm going to give Ainsley a run for his money
13:08because I've got to cook a dessert.
13:09Go on, Tama! Woo! Woo!
13:12So I'm already in panic mode.
13:14How am I going to do this?
13:17Actor Tama is racing to make a perfect meringue
13:20for Ainsley's peach and mascarpone pavlova
13:24with pomegranate caramel syrup.
13:27I was a young lad and my mum took me to her cake-baking evening class
13:32and I absolutely loved it.
13:35We made this pavlova and I just thought it was magnificent.
13:39A great pavlova.
13:41It's got a crispy outside with a marshmallow soft inside.
13:45It's the word pavlova, just says it.
13:47Eat me, eat me now!
13:52Tama, now, I know you're not a dessert man.
13:54No, that, for me, when I pulled it out,
13:56I was like, oh, God, panic set in.
13:59Well, do you know what? I had a quick look in your oven
14:01and I'm telling you, those meringue nests look really, really lovely.
14:05So if you actually do manage to smash a fantastic dessert,
14:08what would that do for you?
14:09If I get this right and if the critique's right from you guys,
14:12I'm going to be overwhelmed.
14:15You have an hour to go, Ainsley says. An hour to go.
14:23Vito and Ainsley are checking on the progress of the goat curry,
14:26which needs most of the cooking time.
14:30Yeah, you see there's not enough heat in there at the moment. Yeah.
14:32There's lots of lovely flavour going on there, look.
14:35It just needs to get it cooked.
14:36Put it on the top here and let it cook down, OK?
14:42Vito is also going to cook some Johnny cakes.
14:44120ml di latte.
14:46It's a hard dough cake, shaped and then deep-fried.
14:51Reminds me a bit of the little pizza...
14:53Little pizza, like pizzini, you know, the little pizzas?
14:55Pizzini a bit small. Yeah?
14:57My mum always used to do these amazing Johnny cakes.
15:00You've got that warm sort of spongy bread in the middle.
15:03Take a little bit and dip it in there.
15:05Wow, fantastic.
15:09Looks good. They were a disc and now they've become balls.
15:13I like the look of your balls.
15:14LAUGHTER
15:17Pa-pa-da-pa-pa. Woo!
15:21Harry has been working on the mashed potato
15:23to go with his chicken kiv.
15:25Mmm. Smooth.
15:28Despite there still being 45 minutes left,
15:31he's keen to get the kivs cooked.
15:33I'm just making sure I get these chickens in the oven
15:37to cook well enough.
15:39I need these chicken kiv.
15:41Needs to go into the oven only for 20 minutes.
15:46Seasoning up my beans now.
15:47Just hoping the chicken comes out well.
15:49Start of the show and it's in the oven.
15:51Come on, dough, be good.
15:54The all-important dough for Craig's bao buns has rested
15:58and he's prepping it for the steamer.
16:00One, two...
16:03The key thing is you've got to get the rise.
16:06You want them to puff up and you just see them kind of grow
16:09and become this lovely, spongy invitation
16:12to be filled with loveliness.
16:14LAUGHTER
16:17Listen to me. I need you to be gorgeous and fluffy like food clouds.
16:20Can you do that for me? Bye-bye. See you later.
16:24He's also got to cook some tofu.
16:25Pan-fried so it goes nice and crispy on the outside.
16:30Then he's going to make a hoisin sauce,
16:32which is salty and sweet, but also slightly sharp
16:35and the flavours of great Chinese food.
16:39It just is so inviting.
16:41And do you know what? We love a sandwich in this country.
16:44Look at my fingers. Look how old they are.
16:46Can you imagine your hoisin in there?
16:48Oh, yeah.
16:50Turn around.
16:52Does that mean I'm good at this or bad at this?
16:55I think... I think...
16:57I think you need an apron on your back and your front.
17:02You have 30 minutes to go.
17:07Reshenda has spent over an hour shaping her spiral pasta.
17:12Ooh!
17:14Reshenda is also going to make pistachio and mint pesto.
17:20There needs to be some texture to it.
17:24Her final element is courgette fritti.
17:27Courgette's cut into chip size,
17:29rolled in a seasoned flour and then fried.
17:32You want to get that oil nice and hot.
17:34It's getting them straight in there.
17:36They look like they're boiling in there.
17:38You don't want to be boiling them.
17:40You want to get them crispy.
17:43Ooh, fritti fritting!
17:47Dominic is now working on one of the most crucial elements
17:50of his scampi tacos.
17:54I didn't put the other...
17:57I didn't put the other bit of paper.
17:59So, rookie mistake.
18:03That in itself is a skill that you've got to know
18:06how to get that dough the right consistency,
18:08so it's not too thick,
18:11so you're able to roll and put all your lovely ingredients
18:14inside your beautiful tortilla wrap.
18:16Every day's a school day, Dominic.
18:18It really... I'm telling you, I'm getting myself one of these.
18:21Great, you're having a whale of a time, then, mate.
18:24Cut that in half.
18:26Give it a good old spank.
18:28Look at that.
18:30With his pavlova's baking,
18:32Tama's next pastry challenge
18:34is the pomegranate mascarpone filling.
18:36If he whips it too much, it turns to almost butter,
18:39or the water comes out and it looks like curdled cream.
18:42I think this has been over-whipped
18:44because it seems like it's separating,
18:46so I'm going to have to start again.
18:48On the other dessert, H now has the task
18:50of perfectly deep-frying
18:52the all-important banana fritters.
18:56Why do they look like they're floating?
18:58Is that right?
19:00How long were they in there for?
19:02A minute each side.
19:04OK, I think it needs three minutes each side
19:06because if you can look here now, see?
19:09That is still a bit raw.
19:11Brilliant. Thank you.
19:14You've got just ten minutes left.
19:16Kiev's come out of the oven.
19:18Pavlova's to decorate. Taco's to cook.
19:20Come on, guys. Pasta's not even in the pot yet.
19:22Stress.
19:24Oh, my gosh.
19:26Everybody is scrambling.
19:29Oh, they're so soft.
19:31Thank you, Bao. Thank you.
19:33We had that chat.
19:35So I've just got to boil my pasta
19:37for two minutes
19:39and salt these
19:41and then just put in the sauce together
19:43and that's about it, really.
19:47You have just five minutes.
19:49Angel's kitchen
19:51and five minutes left.
19:53Mamma mia, look at this.
19:55That looks so nice.
19:57Some of them are losing
19:59a bit of their batter now.
20:01I was just scared.
20:03I didn't want to undercook the chicken
20:05when I needed to.
20:07You have two minutes.
20:09Listen up. Finish up.
20:11Stuff on plates. Let's go.
20:27That's it.
20:29Stop. Time up. Well done.
20:31Yeah!
20:33Oh, Bao.
20:35This is so good. This is so good.
20:37Can I cry? Am I allowed to cry now?
20:41First up is gladiator Harry.
20:43How are we all?
20:45He has made
20:47Ainslie's chicken Kiev,
20:49adding his own twist of cayenne
20:51and allspice seasoning to the breadcrumbs.
20:53It's served with tarragon
20:55and lemony beans
20:57and creamy mashed potato.
20:59Is it going to ooze?
21:01Is it going to ooze?
21:03No.
21:05Where the butter gone, Harry?
21:07Where the butter?
21:11How long were those chickens in the oven for, Harry?
21:13For about 40 minutes.
21:15And the recipe says?
21:1718 to 20.
21:23The butter's not oozing,
21:25but the flavour is there.
21:27It seems to have seeped through the chicken
21:29and so you're getting that lovely garlicky taste.
21:31You've got a lovely crispy
21:33outside with that breadcrumb
21:35and I love the bit of lemon that's running through your beans.
21:37Lovely seasoning on the breadcrumb
21:39on the outside.
21:41Your mashed potato's superb.
21:43Mate, we are an ooze away from a triumph.
21:47Imagine, an ooze away from a triumph.
21:49That was...
21:53Got to take it
21:55and we keep moving.
21:57Reshenda has served
21:59trophy pasta with pistachio,
22:01mint and chilli pesto sauce
22:03and courgette fritti.
22:09Your pasta,
22:11you've got the nice little bit of bite in there
22:13and that sauce is just fantastic.
22:15So strong with mint and you've added a fair bit of chilli
22:17in there as well, give it to me.
22:19That is a great dish of pasta.
22:21Oh, thank you very much.
22:23Funny thing about courgettes is if you cook them too long
22:25they go really limp.
22:27You need to cook them for less time. Hotter oil.
22:29OK.
22:31Pistachio nuts make it quite nutty.
22:33It's really delicious. I'd eat the whole bowl.
22:35Good bite to it.
22:37Bags of flavour going on in there.
22:39They're normally a little bit smaller
22:41but you've taken it to another level.
22:43You've created your own.
22:45I think we're going to call this the Reshenda Trophy.
22:47Trophy de Reshenda.
22:49As soon as I put the courgettes in the fryer
22:51I knew that they were going to be a little bit soggy
22:53but Ainsley really liked the taste of the dish.
22:57Craig made Ainsley's
22:59Chinese-inspired bao buns
23:01filled with fried tofu,
23:03hoisin sauce
23:05and a spring onion, cucumber,
23:07coriander, chilli
23:09and sesame slaw
23:11in a sriracha mayonnaise.
23:19You follow the recipe to the T there
23:21because of the way you've combined the hoisin
23:23with the oyster sauce
23:25and you've got the soy in there.
23:27It's all come together.
23:29The bao buns, spongy, pillowy.
23:31It's what I expect from a bao bun
23:33so I think you've done really well, Craig.
23:37It's an envelope of absolute brilliance.
23:39The tofu texture,
23:41it's like a piece of meat in there
23:43with all the great flavours
23:45of all the sauces.
23:47It's a really delicious thing.
23:51You've got the freshness of coriander,
23:53there's a lot of chilli.
23:55I'm picking up a bit of sesame as well.
23:57That is really quite yummy.
23:59I've really enjoyed that, thank you.
24:01Thrilled.
24:03I'm so giddy on the inside.
24:05I'm like a little bao bun,
24:07fluffy on the outside
24:09but inside all spicy and happy.
24:13Dominic has made Ainsley's
24:15take on classic scampi and chips.
24:19Deep-fried scampi in a corn taco,
24:21tartar radish slaw,
24:23pea and avocado guacamole
24:25and pickled onion.
24:33Your tortillas are a little too thick
24:35so they won't fold round
24:37their cracking
24:39but everything else is just fantastic.
24:41That scampi,
24:43you've got a lovely crunchy outside,
24:45your slaw,
24:47putting the radishes on there has made it peppery.
24:49I'm thoroughly enjoying it.
24:51I haven't had scampi for years
24:53and years and years.
24:55It really takes me back.
24:57Nice crispy fish.
24:59Still lovely and crunchy.
25:01Love the pea guacamole.
25:03Yeah, boy. Guacamole.
25:05Your pickled onions are lovely,
25:07they're sweet, they're sharp,
25:09you've still got nice bites of them.
25:11They just need to be thinner.
25:15I knew the tacos weren't right
25:17but I'm relieved, I'm proud
25:19and I'm really happy.
25:21Three things I never thought I'd say
25:23at the start of this competition.
25:25Hey, love.
25:27Vito has made Ainsley's curried goat
25:29with rice and peas
25:31and Johnny Cakes.
25:33Rice and peas,
25:35the rice is going
25:37claggy on the outside
25:39and sticky
25:41and it doesn't have that lovely freedom
25:43that good rice should have.
25:45Your curry has got
25:47a really good amount of spice,
25:49the cumin and the coriander
25:51and the cloves and the cinnamon,
25:53sharpness as well from that scotch bonnet.
25:55I really love Johnny Cakes
25:57and yours are very, very good indeed.
25:59They're cooked all the way through,
26:01you've got a nice crust on the outside.
26:03My mum would have been proud of those.
26:05She really, really would.
26:07Rice and peas, I saw you stirring it
26:09because you're so used to making risotto.
26:11You put the lid on and you leave it.
26:13The goat curry
26:15is really, really good
26:17and I think you've really captured it here.
26:19Lovely. Thank you.
26:21I was wondering what was going to happen
26:23if we took you out of Italy.
26:25You landed smack bang on a Caribbean island
26:27and you've done pretty well.
26:29Thank you so much. I feel overwhelmed.
26:33Honestly, when he told me that his mum would have been proud
26:35of that John's Cake,
26:37I was like, thank you so much.
26:41I feel good,
26:43very energetic, very positive.
26:45I cannot wait to go
26:47boom, forward again.
26:51H has made cinnamon banana fritters
26:53with chocolate sauce dip
26:55and rum and raisin ice cream.
26:59Cheers.
27:05Just by looking at my napkin there, H,
27:07you can see that I just wanted to get stuck into it.
27:09Banana is oozing out of this.
27:11Could be a little bit more spongy,
27:13just a tad bit,
27:15otherwise I think it's great.
27:17Your ice cream's set perfectly, which is amazing.
27:19Your donuts themselves,
27:21we've got one half which is cooked and crispy,
27:23the other half is quite spongy,
27:25but the flavours are fantastic.
27:27Your chocolate sauce is splitting,
27:29the oil's coming out,
27:31which is a shame, so it's not perfect,
27:33but banana fritters
27:35with cinnamon sugar and a rum and raisin ice cream
27:37is really working for me, H.
27:41Really chuffed.
27:45I literally followed that recipe
27:47to the T,
27:49but I took my eye off the chocolate sauce.
27:51Cheers.
27:55Tama has made pavlova,
27:57filled with pomegranate mascarpone cream,
27:59drizzled with a pomegranate caramel syrup
28:03and topped with fresh peaches
28:05and pomegranate seeds.
28:11I like that.
28:13I think the pavlova's great,
28:15slightly crunchy, slightly chewy.
28:17I love the beautiful pomegranate caramel sauce,
28:19it's just really, really lovely.
28:21The lovely freshness of the peach
28:23against the richness of that cream and mascarpone
28:25with the sharpness of those little pomegranate seeds,
28:27you've done a great job.
28:31You've turned the corner here, my friend.
28:33It's not a stew, it's not a pie, it's not a steak.
28:35No, no.
28:37It's quite an elegant, delicate dessert.
28:39Appreciate this.
28:41Being scared was an understatement.
28:43I was petrified.
28:45But overall, I'm feeling great.
28:47I think I've got rid of the dessert demons, for sure.
28:49If I could win immunity
28:51out of the next challenge, that would be amazing.
28:57We're going to ask you to step outside,
28:59but before you do, would you please give
29:01Mr Ainsley Harry a round of applause,
29:03because I think it was amazing.
29:05All together!
29:11Yes!
29:13Oh, my God.
29:17Can you pick out three
29:19you think that are worthy of note?
29:21I've got to say that Tamar, to come up
29:23with a pavlova with that crunch,
29:25that softness, we were going,
29:27wow, certainly craves
29:29bauer buns. The texture of them,
29:31that pillowy-ness, loved that.
29:33And then after that, I think it's Vito
29:35and that goat curry, as far as those Johnnycakes
29:37were concerned.
29:39Mummy, dem kitties good!
29:41Brilliant.
29:43Cheers, guys. Group hug.
29:45Love you, boys.
29:49Fantastic. Great recipes.
29:51Our seven truly came alive.
29:53But we've got a decision to make.
29:55Who's cook of the day?
29:57I think one of these here
29:59was absolutely outstanding
30:01today.
30:09I think there was a lot of good,
30:11happy, angel-y
30:13energy in the MyChef kitchen today.
30:15What you did there was absolutely fantastic.
30:17Well done.
30:19There is, however, only one
30:21cook of the day.
30:23Craig.
30:25What?!
30:27Yes, sir!
30:29We deserved it.
30:31You step outside.
30:33See ya!
30:39Get in there! Get in there!
30:41Honestly,
30:43I'm blown away.
30:45I'm part of the final six. Wow.
30:47Oh, why, that's amazing.
30:53Right, now look.
30:55There's absolutely no need to be disappointed.
30:57Perk yourself up.
30:59We've got a fabulous challenge for you.
31:01In this round, you are cooking to a brief.
31:03And that brief
31:05is to cook for Greg and I
31:07a pizza.
31:09We want a pizza dough, a sauce
31:11to go across that dough,
31:13and then various toppings.
31:15But we're also going to ask you
31:17to fire your own
31:19wood-fired oven
31:21and maintain the temperature
31:23so that your pizza is cooked
31:25perfectly.
31:27At the end of this,
31:29five of you will go through to the next round
31:31and that does mean one of you
31:33will be going home.
31:35Two hours. Let's cook.
31:39This is a fantastic challenge.
31:41A pizza is an art
31:43and they're about to realise
31:45that it's not easy.
31:47You know, it's going to be a fine art
31:49of getting the timing right, but I'm an artist.
31:51I mean, what else am I going to do?
31:55Three component parts
31:57to the pizza. A dough, which is made
31:59from yeast, which needs to rise.
32:01It doesn't have enough water in it.
32:03The dough won't be elastic,
32:05it'll be tough.
32:07The sauce base of that pizza
32:09can be anything they want it to be.
32:11Some of them are doing tomato, some are doing
32:13pesto, some are just doing cheese.
32:15But whatever it is, it needs to be
32:17cooled down because you can't
32:19put a hot sauce on pizza dough.
32:21It starts to collapse
32:23and you end up with a really soggy pizza.
32:27The toppings need to be enough that you get flavour
32:29but not too much that it weighs down
32:31the dough.
32:35They have got to cook their pizza
32:37in a proper wood
32:39fired oven. OK, how do we light this?
32:41They're going to have to take wood
32:43and a match and make sure
32:45that comes together to make a great fire
32:47and the ovens have to heat up.
32:49It's lighting.
32:51I hate playing with fire.
32:53I'm not a fire starter.
32:55I go with the flow.
32:57The heat has to be
32:59really high, somewhere
33:01above 400.
33:03If the oven's not hot enough, the pizza
33:05won't cook all the way through.
33:07Lovely, lovely bit of fire there.
33:15Game face is on. Lots at stake
33:17in this round. Everyone's coming with their A game.
33:19Taking no prisoners.
33:23I absolutely love pizza.
33:25Once upon a time, a young
33:27Harry Akins, at 17
33:29years of age, had two meat feast
33:31pizzas before a race.
33:33I broke a record.
33:35I ran amazingly, so whenever I can,
33:37I always have two pizzas before a race.
33:41What's on your pizza?
33:43Spicy Ndua. Going to have some spicy beef,
33:45pepperoni on it, and some sweet peppers.
33:47That is a meat fest.
33:49It's a meat feast, basically, yeah.
33:51And how spicy do you want it?
33:53I want you to feel spice, because that's
33:55how I feel when I eat it. It makes me want to
33:57run faster. Yeah, it's always been a bit of a good luck
33:59meal. I'm delighted you love pizza, Harry.
34:01Let's hope it brings you luck today, mate.
34:03Thank you, I appreciate that.
34:07This is going to be
34:09spicy. He's got pepperoni,
34:11a spicy sausage. He's got minced
34:13beef, which he's going to cook with some chillies
34:15in it. And he's got Ndua,
34:17which is a spreadable salami from Italy,
34:19which has got lots of chilli running through it
34:21as well. My
34:23mince is done. Nice and spicy.
34:25Very spicy. That's the way I wanted it to be.
34:27Minced beef
34:29has got moisture in it. Mozzarella, moisture.
34:31Tomato sauce, moisture.
34:33Too much moisture on a pizza, and the dough
34:35doesn't cook all the way through.
34:37The fact that I get to cook something I want to eat
34:39is quite exciting. I had chicken earlier,
34:41which wasn't too bad. Just obviously lacked the ooze.
34:43Now, this is the one.
34:53My grandfather always said, like,
34:55the best way to do pizza is with your hands.
34:57So, let's try.
35:01I am a big pizza fan.
35:03I'm not going to lie, I feel a bit of pressure
35:05because pizza, Italian, you are Italian,
35:07there is an expectation. But
35:09I have never used a pizza oven
35:11before, and I feel very nervous about it.
35:15Vito, you are from
35:17the home of pizza. I know,
35:19this is the pressure, you know, because
35:21I just don't have you and John's pressure.
35:23I have my grandad's pressure, you know.
35:25I'm alright in thinking, so if you mess this up,
35:27you won't be able to show your face back
35:29home on the streets of Napoli. No, no. He said to me
35:31literally, don't come back.
35:33You know what I mean? So, if the pizza is raw
35:35or it's not enough cooked or something,
35:37just stay there. My pizza
35:39is salsiccia and friarelli.
35:41So, friarelli is a kind of broccoli
35:43which is from Naples,
35:45and I give a little twist, so
35:47I want to do, you know, the border, the edge
35:49with the ricotta.
35:51This sounds fabulous, my friend.
35:53I tell you what, our expectation is high.
35:55Thank you. No pressure.
36:01Vito is making us a friarelli pizza.
36:03I think it sounds delicious.
36:05Very classic Italian. Fennel,
36:07sausage, this wonderful green
36:09vegetable chilies running through it.
36:11It's very tasty.
36:13I don't say spicy, but tasty.
36:15That's what I want. I just want to bring
36:17the fire, you know.
36:19Vito's not making a tomato sauce.
36:21He instead is making a pizza bianco.
36:23A white pizza.
36:25Mozzarella cheese on the base,
36:27then in the crust, he's going to make a filling
36:29of ricotta cheese and the
36:31stuffed crust is the most difficult part.
36:33The edge has to be very thin,
36:35otherwise it's going to be too much,
36:37you know, chewy.
36:41The inspiration behind my pizza
36:43is looking at all the kind of artisan
36:45pizza houses that are going on around
36:47London at the moment, and they're really
36:49experimenting with flavours.
36:51It's definitely not an authentic
36:53Italian pizza.
36:55Believe it or not,
36:57it's a pistachio pesto pizza
36:59with gorgonzola, some conference
37:01pears and some walnuts and
37:03that chilli honey over the top.
37:05Is this a pizza you've had before?
37:07I've had these combinations on pizzas
37:09before, yeah. It's a bit like a cheese
37:11board on a board of a pizza.
37:13Yeah, that's...
37:15Yeah, because I love cheese.
37:17We've got pears, we've got honey.
37:19You know you're going out on a limb here, right?
37:21It's just a risky combination, I guess,
37:23in terms of whether or not the individual
37:25likes it.
37:29Well, that is extraordinary.
37:31Pesto with pistachio nuts,
37:33pears,
37:35cheese and honey,
37:37cooked on a pizza? Let's see.
37:39This might be a dangerous combination,
37:41but I'm hoping it works.
37:43I've tasted it. I like it.
37:45If it didn't work out, it didn't work out, you know?
37:47It's just the way that it is.
37:53Just got to oil up my
37:55balls, and then
37:57we're good to go.
37:59I mean, I've eaten a pizza or two in my
38:01time, let's just say. So I would
38:03say, yeah, I'm a pizza connoisseur.
38:07You have got
38:09a very eclectic group of ingredients.
38:11What are you making? We're actually going to do
38:13a caramelised onion white sauce.
38:15Making a roux, adding in the cheese,
38:17then adding the onions at the end.
38:19So I'm going for roasted fig
38:21with bacon
38:23and goat's cheese over the top.
38:25I love salt and sweet, so
38:27for me, I love it. Never entered your brain
38:29to do something simple like a margarita, did it?
38:31No.
38:33I don't understand the word basics.
38:35What's the point? Life is about flavour, life is
38:37about adventure, so
38:39every day you've got to try something new.
38:43A nice thin pizza from Dominic,
38:45I hope, because there are really
38:47big flavours here.
38:49Oh, my God, it looks like my mum's knickers.
38:51It's like, it's really
38:53wrinkly.
38:55You're going to kill me for saying that.
38:57Dom is doing a bechamel sauce.
38:59From butter and flour and milk,
39:01that's quite a big risk.
39:03A white sauce is quite thick and heavy.
39:05I just hope that that doesn't make
39:07his pizza go too soggy.
39:13I'm currently multitasking.
39:15I have my red onion marmalade,
39:17I've got my kindling on the fire, my pizza base
39:19reducing. Who am I?!
39:21LAUGHTER
39:23I love pizza.
39:25My kids love pizza.
39:27We have, in my village,
39:29an amazing pizza restaurant
39:31that has proper wood-fired
39:33pizzas. I can tell you
39:35what I like to eat, but I don't know
39:37how to make them.
39:39H, are you as excited about this
39:41as you are every other round? Do you know what?
39:43Yeah, I am, even though I have
39:45no idea how to use a pizza
39:47oven, but life is about challenges,
39:49right? What's your pizza, please?
39:51So, when
39:53Steps shot our video
39:55for One for Sorrow,
39:57it was in Italy, and
39:59I had the most amazing pizza there.
40:01And it was blue cheese and
40:03steak. So I'm doing,
40:05if you're a Steps fan, you may know
40:07this reference, a deeper shade
40:09of blue cheese
40:11and steak pizza.
40:13LAUGHTER
40:17What H is attempting to do could be
40:19truly delicious. Classic
40:21tomatoes base.
40:23Oh, wow. That is good.
40:25Top of the pizza,
40:27blue cheese and steak.
40:29Steak has juice.
40:31That juice, if that runs
40:33into that pizza dough, will make the pizza
40:35really, really soggy.
40:37It's really good.
40:39Wow.
40:41Buy one, get one free. The pizzas here are
40:43free. The dough's stolen.
40:45The filling's nicked.
40:47I'll give you one for nothing if you buy one.
40:49So that means buy one, get one free.
40:51Buy one, get one free.
40:53I'm of
40:55Turkish Cypriot descent, and
40:57recently I found out that we have
40:59an Italian bloodline in our family.
41:01So I want to try and infuse the two together.
41:03Hopefully it works, and hopefully it tastes good
41:05for the judges.
41:07I'm going to do an Italian base,
41:09Italian cheeses, and then on top I'm going to do
41:11a Turkish beef topping.
41:13Smoked paprika, turmeric,
41:15chili flakes, sumac.
41:17Tim, are you enjoying this? I am, I am.
41:19Oh, do you know what? Even though
41:21Craig got the title today,
41:23so much of me going,
41:25I don't want to pass. I'm here to learn.
41:27I'm having a great time.
41:29This sounds fantastic.
41:31A nice, light
41:33tomato sauce, hopefully not too
41:35wet. And then on top of that
41:37is going to be minced beef.
41:39He's got turmeric, sumac, that
41:41lovely lemony spice from Turkey.
41:43The flavours of all those spices
41:45need to come alive.
41:47That's going to be a bold pizza.
41:49But you know what? We know Tamar.
41:51He likes it big, he likes it bold.
41:53He's pulled off before. Go for it, Tamar.
41:57We are at
41:594.10, which means we're almost ready to cook.
42:01It's nearly chef time.
42:05You have just 30 minutes. 30 minutes
42:07and there's not a single pizza in the oven.
42:09Ooh, nearly ready. Can't get too
42:11moist, though, so got to get it on the paddle.
42:19Oh, my God.
42:21I don't know what's gone wrong
42:23with my dough. H has turned out
42:25his dough, but he put quite a lot of oil in the
42:27bottom of his bowl. The problem is the oil has gone
42:29into the dough and made the dough fall apart.
42:31What you need to do is you need to dry that out.
42:33Put some flour on the bench.
42:35And you can save it.
42:37Sock up the oil. Keep on turning it
42:39Flour on it. More flour on it.
42:41First dough, it wasn't
42:43what I intended.
42:47Right now, H is quite upset.
42:49I hope he gets this done. He's really worried
42:51about it.
42:55Come on, come on, come on, come on.
42:57Let's go, go, go, go.
42:59Good luck on that.
43:01Come on.
43:03Oh, he's sexy.
43:05That is a manly pizza right there, man.
43:07Oh, man, in there, man.
43:09It's looking full. It's looking hearty.
43:11There's a lot on there. You want to try it? It's a man's pizza
43:13for sure. Are you ready? Because then I'll get
43:15mine going. Yes!
43:17Pizza maker!
43:21You've got just
43:2315 minutes, guys. Some of you got
43:25pizzas cooked. Some of you don't have any pizzas at all.
43:29Go, go, go. Go, go, go. Come on, come on, come on.
43:37It's looking
43:39wunderbar.
43:41We're doing good. We are doing good.
43:43Yeah, looking good, mate.
43:45Just doing the old turny, turny.
43:47The old turny, turny, mate.
43:49My God, I can't believe I've made a pizza.
43:51Try not to
43:53burn it. Come on, please.
43:55I'm excited, but I'm scared
43:57at the same time.
43:59Come on, come on, come on.
44:01Are they cooked?
44:03That's looking good.
44:05That's looking good.
44:11You've got
44:13just ten minutes left. You need to get
44:15a move on.
44:19Go, Danny!
44:25I'm really happy. Like, the dough
44:27is rising. It's going to be more of
44:29a deep pan, I think, but, you know,
44:31it's still a pizza. I'm taking
44:33it. I'm taking it. Right, we're done.
44:35We're done. Yes!
44:37Right, OK. Happy, happy, happy.
44:39H, you've got to move.
44:43Yeah!
44:49Yeah! I'm cooking a pizza.
44:53You've got 60 seconds
44:55to finish off. 60 seconds, please.
44:59That is really good.
45:01Is that cooked, or...? I don't know.
45:05I got a pizza!
45:13Right, that's it. Stop!
45:15Everybody stop. Thank you very much.
45:19Wow!
45:21Battered.
45:25Oh, my Lord.
45:27That looks so good.
45:29Oh, my gosh, I had so much fun.
45:31Might open a pizza shop. Who knows?
45:33Tama,
45:35come on up.
45:37Tama has made an Italian
45:39pizza with Turkish influence.
45:41An Italian base
45:43of mozzarella and burrata cheese
45:45and a tomato and oregano
45:47sauce,
45:49topped with a beef mince spiced with
45:51sumac, turmeric and chilli,
45:53Turkish green peppers
45:55and a honey chilli oil.
45:59My dough is perfect.
46:01It's dry, it's holding it all.
46:03Look.
46:05I love the sweet tomato
46:07and the sticky mozzarella.
46:09Then on the top I've got sumac
46:11and I've got minced beef.
46:13And it does taste like a mixture
46:15between the Italian and the Turkish.
46:17I love the smokiness coming off
46:19that beef and also the sweetness of the honey.
46:21Those sweet peppers across the top
46:23are delicious.
46:25It's big, it's bold, it's gutsy,
46:27it's got good flavour to it.
46:29I think that's very, very good indeed.
46:33Best critique was Italian and Turkish
46:35and they both said they feel the flavours
46:37in both, so I'm really happy.
46:41Next up is Dominic.
46:43He's made a fig,
46:45goat's cheese and bacon pizza
46:47with a caramelised onion bechamel
46:49sauce and a maple
46:51syrup and chilli drizzle.
46:57I was nervous
46:59of the ingredients but the flavours are great.
47:01Salty, smoky
47:03bacon with wine-like
47:05sweet figs and the tangy
47:07obvious saltiness of that goat's cheese
47:09really works together.
47:11But it's the white sauce
47:13on top of quite
47:15a thick pizza dough is
47:17making the whole texture very, very
47:19thick.
47:21The crust around the outside I like and the flavours
47:23I think are really good.
47:25Maple syrup, there's not a huge amount on there.
47:27I'm pleased about that.
47:29The issue here is the white sauce.
47:31That's a mistake. It needs to be a lighter sauce
47:33than that and that means in the middle
47:35it's not quite cooked all the way through.
47:37It's a bit doughy and a bit sticky.
47:41The white sauce was quite heavy
47:43so it is a learn
47:45but I'm still glad that I put all those flavours together.
47:47Oh!
47:49Fancy!
47:53Pizza disc.
47:55A deeper shade of blue
47:57cheese and steak pizza.
47:59That is fabulous.
48:05As well as the blue cheese
48:07and sirloin steak topping
48:09H's Pizza has a tomato
48:11and basil sauce
48:13with mozzarella and a red
48:15onion marmalade.
48:21H, you don't give up.
48:23You had literally 30 seconds
48:25to cook the pizza. It's not quite
48:27cooked all the way through.
48:29But your flavours are great.
48:31The steak nice and rich and lovely.
48:33Your tomato sauce is ace.
48:35Slightly chunky, a little bit rusty.
48:37Blue cheese, sticky saltiness,
48:39sweetness of the tomatoes,
48:41really sugary sweetness
48:43of those onions.
48:45I think your flavours are wonderful.
48:47We got an issue with your pizza dough.
48:55Oh! I'm
48:57a little bit deflated by that.
49:03And I have to remember
49:05to focus on the positives.
49:07Everything was great apart from the dough.
49:09Roshenda
49:11has made a pizza
49:13inspired by a cheese board
49:15topped with pear,
49:17blue cheese, caramelised onion
49:19and walnut with a
49:21pistachio pesto sauce
49:23and a honey and chilli drizzle.
49:29Rarely do you see
49:31pear on a pizza.
49:33But I love these flavours.
49:35Juicy pear, really strong blue cheese
49:37and walnuts, they have a bitterness.
49:39I love the onions around the outside.
49:41They give you a little bit of bitterness.
49:43The honey only comes in right at the last minute.
49:45With the pistachio nuts, it's great.
49:47I'm really impressed with your dough.
49:49Really lovely and thin.
49:51Crispy and bubbled up around the outside.
49:53Really nicely made.
49:55Love the invention.
49:57And that's very, very good.
49:59I'm quietly confident
50:01because they were very happy
50:03with the actual thinness of the pizza.
50:07I'm like this.
50:09Give yourself a little pat on the shoulder, mate.
50:11You know what I mean?
50:13Harry has recreated
50:15his good luck charm meat feast pizza.
50:17It's topped with
50:19nduja, pepperoni,
50:21mozzarella, spicy
50:23beef mince and peppers
50:25with a tomato, oregano,
50:27garlic and basil sauce.
50:33Mate, you like it hot and spicy, don't you?
50:35Yeah.
50:37You've used nduja in there,
50:39peppers that are also tangy and hot.
50:41There's also pepperiness of salami.
50:43That's a proper
50:45fiery hot pizza.
50:47But we've got an issue
50:49with the dough as we get
50:51into the middle of the pizza.
50:53It's spongy and it's a little bit wet in part.
50:57Loads of garlic. God, do you love garlic?
50:59I do.
51:01But because your tomato sauce was hot
51:03it makes it go wet.
51:09A bit deflated.
51:11The confidence has gone down a bit.
51:13We live and learn.
51:15We live and learn.
51:17I'm processing at the moment.
51:19Keeping my fingers crossed.
51:21Last up is Vito.
51:23Hello.
51:25He's made a classic pizza from Naples,
51:27topped with fiorelli,
51:29an Italian green vegetable,
51:31seasonal sausage,
51:33sun-dried tomato and chilli,
51:35with a ricotta-stuffed crust.
51:43Great flavour of sweet sun-dried tomatoes,
51:45the salty, bouncy mozzarella.
51:47There's chilli in there as well.
51:49I like the fiorelli.
51:51It's very juicy, like a spinach.
51:53I love, love, love your flavours.
51:57Your pizza dough is very, very good indeed.
51:59It's thin enough that it's cooked all the way through,
52:01but it's thick enough that it's holding the filling of the ricotta.
52:03That's amazing.
52:05Fennel-rich sausage in there
52:07with a little bit of chilli as well.
52:09Salty sun-dried tomatoes,
52:11creaminess of cheese,
52:13and the richness of that green veg.
52:15Good pizza dough. Thank you so much.
52:17Thanks, Nonno. Thank you, Nonno.
52:21I am happy because
52:23my pizza was well cooked.
52:25I think and I hope
52:27that my Nonno will be proud.
52:31Thank you so much. I did it.
52:35These six
52:37are really inventive and adventurous.
52:39Some great-tasting pizzas.
52:41I absolutely loved it.
52:43Look, pizzas get your muscles,
52:45just believe that. I eat pizza all the time
52:47and my arms don't look like that.
52:49Get on!
52:51Yes!
52:53Craig's gone through,
52:55he's into the next round.
52:57We've only got five places from this cook-off.
52:59Who's MasterChef competition is over?
53:03Tamar gave us a type
53:05of pizza fusion.
53:07Italy, of course, and turkey.
53:09I thought that was great.
53:11Vito's pizza dough
53:13was very, very good.
53:15Ricotta stuffed inside the crust,
53:17the flavour of fennel sausage, smoked cheese,
53:19as well as that lovely vegetable.
53:21I loved his pizza.
53:23Rochenda, she had the thinnest
53:25of pizza bases, John.
53:27It was done beautifully.
53:29And those flavours did really work.
53:31Cheese, pear,
53:33bitter walnuts. I thought it was great,
53:35actually.
53:37Right, so we've got Tamar, we've got Vito,
53:39we've got Rochenda going through.
53:41Now we need to have a chat about Harry,
53:43Dominic and H,
53:45because we had dough
53:47issues.
53:49H's idea of a pizza was really good.
53:51Steak and blue cheese,
53:53a really good tomato sauce in there
53:55as well. I liked his pizza,
53:57but that dough wasn't right. It wasn't
53:59cooked enough.
54:01Dominic's pizza,
54:03the fig, the acidic goat
54:05cheese and the salty, smoky bacon
54:07really, really worked. However,
54:09bechamel on a pizza, it was
54:11always going to make that dough collapse,
54:13and it meant the dough couldn't cook properly.
54:15It wasn't good. It was design was an issue.
54:19Harry, I really like the spicy
54:21beef. I like the sweetness of
54:23tomatoes. I thought the whole thing was properly
54:25peppery, chilli hot. The hot
54:27tomato sauce went onto the pizza dough,
54:29which just made it slightly soggy in the middle.
54:31Harry, H,
54:33Dominic, one of them goes home.
54:35John, it's such a shame.
54:39I'd be absolutely buzzing to
54:41make it to the final six, purely because of the fact
54:43I feel like I've got so much more to give.
54:45I feel like I'm thriving.
54:47Just not right now, this second.
54:51I don't know if I've done enough.
54:53I am feeling a little nervous,
54:55but whatever happens, I'm
54:57really chuffed with the pizza that I've made today.
54:59I really want to stay.
55:01There's so much more I want to learn,
55:03and I'm not ready to go yet.
55:13Well,
55:15what a fantastic challenge.
55:17Some great flavours, real adventure,
55:19really exciting food.
55:21Thank you very much for your hard work.
55:23The
55:25contestant leaving us
55:27is...
55:31...is Dominic.
55:37Dom, really
55:39sorry to see you go. You
55:41have had a fabulous competition.
55:47This competition
55:49has totally inspired me to get more
55:51creative in the kitchen, and I think
55:53that might just leak over into my
55:55makeup. Fancy a bit of a bacon
55:57highlight? Sausage lips?
55:59Bit of egg in the eye? I mean, it's
56:01a full breakfast right there.
56:11Congratulations, you five.
56:13You are through to the next round.
56:19Oh, I was shaking
56:21in my boots. Gosh, that was
56:23not a nice feeling.
56:25I was very concerned.
56:27I am
56:29over the moon to be still in the
56:31competition, but that was very, very close.
56:33I'm happy to be here. I really am.
56:35I'm elated. I've got the MasterChef
56:37bug in a big way, and
56:39it's like you just don't want it to end.
56:41Let me tell you, today was the most
56:43under pressure challenge
56:45so far. I'm just very, very grateful
56:47and thankful. I want more.
56:49I want more, more, more.
56:51Who doesn't? Who doesn't, mate?
56:53Come on, we've got the bug now. We want to rip the meat
56:55off the bone and, you know, go for it.
56:57Go for it right till the end.
57:09Next time...
57:11It's the last of the semi-finals.
57:13And the
57:15six remaining cooks...
57:17This is stressful.
57:19..battle it out...
57:21No mistakes. ..for their place in
57:23finals week.
57:25Boom.
57:27Mate, that is
57:29an absolute treat. Thank you.
57:31It's been emotional.
57:33The celebrity debuts.
57:39...
57:41...
57:43...
57:45...
57:47...
57:49...
57:51...
57:53...
57:55...
57:57...
57:59...
58:01...
58:03...