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INDIA FISHER: It's finals week
on Celebrity MasterChef.
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00:00:06,040 --> 00:00:07,680
I don't like this already today.
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00:00:07,720 --> 00:00:10,320
Just the five best
celebrity cooks remain.
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00:00:10,360 --> 00:00:11,600
HE EXHALES
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00:00:11,640 --> 00:00:12,960
I'll tell you a secret, right?
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I saw the trophy earlier today,
and I picked it up,
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and I've had a selfie.
So, in my head, I've won MasterChef.
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00:00:18,280 --> 00:00:20,680
You can't go this far without
backing yourself,
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00:00:20,720 --> 00:00:22,200
but top-four finish?
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I'm a Tottenham fan,
so I'll take it.
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I never actually thought
about winning it.
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Yeah, I would be very,
very, very happy.
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I'd probably cry again,
obviously.
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I'm nearly crying now
at the thought of it!
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Tonight, the heat is on.
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SHE GASPS
This is burnt! This is burnt!
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Whoa!
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LAUGHTER
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I mean, that's a joke, innit?
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At the end of the week,
one of them will be crowned
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Celebrity MasterChef Champion.
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They have come such a long way.
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Watch this space, because there
are some very strong cooks emerging.
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I want to see them push themselves.
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This is no time to play it safe.
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It's early morning,
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and the finalists have arrived in
the heart of rural East Sussex...
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..where they will face
their toughest challenge yet.
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Today, they'll be responsible
for catering a very special lunch,
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Today, they'll be responsible
for catering a very special lunch,
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cooking from a kitchen
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like no other.
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Welcome to finals week, and welcome
to the beautiful South Downs
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here in Sussex.
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This is Hunter Gather Cook,
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and here they take
the best that nature has to offer
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and they turn it
into delicious dishes.
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It's actually here that
the nation's top chefs come to learn
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how to forage
and to cook over flame.
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And that's exactly what we want you
to do today.
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We want you to
cook a feast over flame
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for some specially invited guests.
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Out in those hills are 20
of the country's top Scouts,
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and they are completing
their Survival Badge.
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And when they get here,
as you could imagine,
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they are going to be very,
very hungry.
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You are going to learn
how to forage,
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you're going to master
fish and meat butchery,
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and you're going to have a lesson
in cooking over flame.
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Jamelia and Wynne,
you'll be on the fish course.
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Oh, my gosh!
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Luca and Max,
you're on the meat course.
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Superb.
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Amy, you're doing dessert.
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Dessert over fire.
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You five have a huge amount
of work to do.
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And remember, it is finals week.
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We will be watching.
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Ladies and gentlemen, off you go.
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Today is not a day for a sausage
which is burned
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on the outside
and raw in the middle.
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Today is about something
completely different.
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Fire, I believe, is the most
difficult thing to cook with
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because it's so hard to regulate.
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They're going to learn how to cook
amazing food in a wood-fired oven,
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over fire, on coal,
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or just simply by smoke.
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Guiding the chefs today
is Hunter Gather Cook founder
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and head chef Nick Weston.
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Nick traded in his career as a top
chef in London to go back to basics
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Nick traded in his career as a top
chef in London to go back to basics
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in the countryside.
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I lived in a treehouse
for six months.
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All the things - the hunting,
the fishing, the foraging,
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cooking over fire -
which was my daily life,
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I was like, "Let's put it together
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"and then people might want to come
and learn about it."
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Come on, guys, we need to
get ourselves some dry tinder.
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Before any cooking can start,
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Nick and his team will help
the celebs learn the basics
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of fire-building and foraging.
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This stuff is called
cramp ball fungus.
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So we are actually going to use
our fire steel on this mushroom,
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and it's going to take the spark
and turn it into an ember.
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I thought I was one with nature
when I was a kid, but now,
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I don't know, I've just gone soft,
I think.
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Being in a boyband and all that,
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it just doesn't do you good
for foraging.
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So what exactly are we looking for?
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Just going to go for some classic
nettles and we're going to try
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and find some ground-ivy as well.
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It's interesting to learn
about the plants, but also
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the flavours you don't get
in other places.
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There is an adventure
behind wild food.
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I mean, nettles, in my head,
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are just things that you're supposed
to stay away from.
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So to be picking them
to put into food...
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Yeah. Messes with your mind
a little bit.
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How cool, though, to do
a dinner party and say,
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"I've made some nettle soup that
I got from the hedge this morning."
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Today, the most important thing
that they do is get the fires lit
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and then manage them, because
unless they've got that fire,
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they have nothing to cook on.
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See how I've lit that there?
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Is that lit?
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Yes!
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Place it in there.
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Woo!
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So then you get fire.
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I'm an outdoorsman, but only if I
can get home very quickly.
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I don't know. I don't know if this
is a bit of me.
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That's good. That's good. Yo!
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BLOWING
Go, go! Yes!
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I'm weirdly excited, even
though it's really daunting.
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SHE INHALES DEEPLY
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I can't believe I'm on my own,
though. That just feels mean.
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I feel like I'm in labour!
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Big breath!
INHALES
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Oof!
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Yay!
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With ingredients foraged
and fires lit,
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the celebs have just three hours to
prep and cook their complex dishes,
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00:06:01,280 --> 00:06:01,360
the celebs have just three hours to
prep and cook their complex dishes,
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which will then be served
to the Scouts on sharing platters.
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Planked trout. Mm-hm.
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You've got to fillet and pin-bone
the trout.
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JAMELIA LAUGHS
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Place the trout flesh-side down
and nail it in five points.
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Oh, my gosh!
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Then wild garlic and ground-ivy
rosti cakes.
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Beetroot steaks!
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Then there's a wild garlic
and chilli dipping sauce,
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and a caper butter?!
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And there's more!
And a nettle tempura!
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There's loads to make.
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I thought it'd be a bit of fish
on a plank.
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Wynne and Jamelia's first job
is to carefully remove
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and debone the trout fillets.
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Feel like they've thrown us in the
deep end, Wynne. I ain't got a clue!
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Oh, this is horrific.
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How are we doing, guys?
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I have no clue what I'm doing,
and I just tried to do
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what I see you guys do on the telly
and... Right.
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..it's not easy, is it?
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OK.So it's actually your fault.
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It's my fault. Can you hold up
that skeleton for me?
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That's quite a lot of fish
left on there, isn't there?
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Yeah. Right. Okey doke.
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So our Scouts, I think,
are going to be...
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They call it slim pickings,
but now we are where we are,
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make sure there's no bones in it.
Yeah, do the best that I can.
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It's been filleted in such a way,
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there will be no bones in there
anyway, so that's OK.
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SHE LAUGHS
I'm actually a genius, John!
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You're a genius, that's right.
You're an absolute genius.
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That's it. Perfect.
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Where's the venison at?
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We're not hunting that, are we?
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Max and Luca have got
the meat course - plaited venison
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served with a burnt ash salsa,
wild garlic mayonnaise,
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flatbread, wedges,
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and aubergine steaks.
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It's a huge amount of work to do!
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INDIA: The boys' first job
is to fire-roast
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their five different vegetables
for the burnt ash salsa.
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Burnt ash salsa
is a wonderful thing.
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Flavour-wise,
you get a rich smokiness.
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Whack everything on there...
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..and after a while
it will be basically burnt,
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and then it'll be ready.
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You want to have that kind of
smoky flavour in it,
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and that's what you get
from the char.
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It's a bit hard on the eyes,
but apart from that, it's fine.
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HE LAUGHS
Oh, God!
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Whew!
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While Max battles with the smoke,
Luca is taking charge of making
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the flatbreads that will be served
with the venison.
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The dough needs to be carefully
measured and kneaded
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before being left to prove
for at least two hours.
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This is hard work.
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It's just very sticky!
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So I've just got to keep working it
till it's a shiny finish.
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I know I'm working hard because
my table seems to be sinking
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six feet under,
but I'm sure we'll be all right,
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me and Max, the dream team.
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I can't see!
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I think you've just got to work
a lot harder and smarter today.
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Mate, is that right? Because
they look as burnt as you like.
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I know, but it's an ash salsa,
innit?
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00:09:01,600 --> 00:09:03,560
So it's supposed to be burnt to ash,
almost,
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00:09:03,600 --> 00:09:05,640
and then all the good stuff's
behind it.
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00:09:05,680 --> 00:09:08,160
So what do you make of this,
honestly?
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00:09:08,200 --> 00:09:12,040
Honestly, apart from, like, the
smoke getting in your eyes, it's...
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I've actually really enjoyed
doing this.
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What about butchering the meat?
Are you...?Yeah, I was just saying,
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00:09:16,800 --> 00:09:19,840
like, I've never butchered anything
before. I don't know, I've heard you
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00:09:19,880 --> 00:09:22,360
sing a couple of times.
MAX LAUGHS
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00:09:22,400 --> 00:09:25,240
That's true. That's very good.
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00:09:25,280 --> 00:09:28,800
On the dessert section,
Amy has already peeled the pears
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00:09:28,840 --> 00:09:31,800
she needs to make three
tarte tatins...
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Five, six, seven, eight, nine.
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00:09:33,920 --> 00:09:37,160
..and her next task is to make
the puff-pastry base.
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00:09:37,200 --> 00:09:40,280
I've never made a ta-tan... Ta...
Tatin.
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00:09:40,320 --> 00:09:42,360
I've never made three tarte tatins.
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00:09:42,400 --> 00:09:44,160
I've never done it in the rain.
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And I've never cooked it
on an open flame.
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00:09:46,880 --> 00:09:49,400
So, yeah, that's all
a bit daunting.
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00:09:50,720 --> 00:09:52,720
Rough puff is a bit challenging.
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It's going to take around about
an hour and a half till it's ready,
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so they need to get on that
fairly quickly.
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00:09:59,200 --> 00:10:02,360
Looks all right to me.
It looks like pastry.
212
00:10:02,400 --> 00:10:06,240
To give the puff pastry its flaky
layers, it needs to be rolled,
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00:10:06,280 --> 00:10:10,040
folded and left to properly chill
before the whole process
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00:10:10,080 --> 00:10:11,880
is repeated once more.
215
00:10:11,920 --> 00:10:14,600
Right, I'm just going to
chill these now.
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00:10:14,640 --> 00:10:19,400
While the pastry rests, Amy can
make a start on the caramel base,
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00:10:19,480 --> 00:10:22,640
along with a roasted hazelnut
garnish, which needs to
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00:10:22,680 --> 00:10:27,240
begin cooking in cast-iron pans
over the heat of the fire pit.
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00:10:27,280 --> 00:10:29,440
Is that hot enough, do you think?
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00:10:29,480 --> 00:10:31,120
Look what it did to the veg.
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00:10:31,160 --> 00:10:33,320
I think it's hot enough!
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00:10:33,360 --> 00:10:37,280
It's difficult... Do you know what?
With sugar work and stuff,
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00:10:37,320 --> 00:10:40,800
you're literally seconds away from,
like, burning something.
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00:10:40,840 --> 00:10:42,680
And it's so hard with the fires,
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00:10:42,720 --> 00:10:45,000
because you don't know
how hot they are.
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00:10:45,040 --> 00:10:48,360
So you're constantly having to
move the pans around
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00:10:48,400 --> 00:10:51,880
because you don't know which bit's
getting caught by the fires or not.
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00:10:53,480 --> 00:10:57,240
But, yeah, it's exhausting.
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00:10:57,280 --> 00:10:59,600
Just so you know,
you've had an hour.
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Two hours,
and then we're serving lunch.
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00:11:02,480 --> 00:11:06,200
As the celebs get to grips with
their new cooking environment...
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00:11:06,240 --> 00:11:10,520
We're in the middle of nowhere,
freezing cold, grating potatoes,
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00:11:10,560 --> 00:11:12,760
and I might take my finger off,
and I don't think
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00:11:12,800 --> 00:11:15,160
I'd even feel it.
JAMELIA LAUGHS
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00:11:15,200 --> 00:11:19,560
..nearby, their lunchtime guests
are busy building up an appetite.
236
00:11:19,600 --> 00:11:21,360
There we go.
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00:11:21,400 --> 00:11:25,800
{\an8}Scouts is the largest mixed
youth organisation in the UK,
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00:11:25,840 --> 00:11:29,600
{\an8}and every week nearly half a million
young people attend sessions
239
00:11:29,640 --> 00:11:32,720
where they get to have really fun
adventures, meet new people
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00:11:32,760 --> 00:11:36,360
and make new friends, and also
learn skills for life.
241
00:11:37,680 --> 00:11:40,520
Today there are 20 Scouts,
and they're all here
242
00:11:40,560 --> 00:11:43,960
as part of their getting prepared
for the World Scout Jamboree.
243
00:11:44,000 --> 00:11:46,240
Putting up tents,
packing their backpacks,
244
00:11:46,280 --> 00:11:49,000
and doing some outdoor cooking
and preparation.
245
00:11:49,040 --> 00:11:51,360
When you're outdoors, you really do
build up an appetite.
246
00:11:51,400 --> 00:11:54,880
It doesn't matter what you're doing.
So, yes, I expect them to be hungry.
247
00:11:57,120 --> 00:11:59,480
Back in the outside kitchen...
248
00:11:59,520 --> 00:12:03,040
This is wild garlic and ivy
for the rosti.
249
00:12:03,080 --> 00:12:05,480
..Jamelia and Wynne
are racing to get through
250
00:12:05,520 --> 00:12:08,560
the long list of elements
for their trout dish.
251
00:12:08,600 --> 00:12:10,760
I'm making, like,
a little dipping sauce here.
252
00:12:10,800 --> 00:12:14,960
Spring onions, pickled ginger,
wild garlic.
253
00:12:15,000 --> 00:12:16,360
Well, that smells amazing.
254
00:12:16,400 --> 00:12:17,760
This is a bottle of fish sauce.
255
00:12:17,800 --> 00:12:20,160
It's going in here,
a whole bottle of fish sauce!
256
00:12:22,280 --> 00:12:26,320
Their next job is to prepare
the trout for cooking.
257
00:12:26,360 --> 00:12:29,800
The fillets need to be nailed
on to an oak board with fennel,
258
00:12:29,840 --> 00:12:31,160
nettles and lemon...
259
00:12:32,880 --> 00:12:35,000
..a technique known as planking.
260
00:12:36,400 --> 00:12:39,960
I never thought I'd be nailing
a fish to a board. Like, what?!
261
00:12:41,040 --> 00:12:43,000
Oh! Yeah.
262
00:12:43,040 --> 00:12:46,280
Planking fish is quite a kind of
old-school technique.
263
00:12:48,240 --> 00:12:49,400
Whoa!
264
00:12:49,440 --> 00:12:52,360
Got the aromatics that you're
kind of nailing it to,
265
00:12:52,400 --> 00:12:56,640
but you also, from your board,
get a certain amount of smokiness,
266
00:12:56,680 --> 00:12:56,960
but you also, from your board,
get a certain amount of smokiness,
267
00:12:57,000 --> 00:12:58,880
all kind of wafts up into it.
268
00:12:58,920 --> 00:13:01,560
How many nails have you put in
there?! Yeah, that's too many.
269
00:13:01,600 --> 00:13:03,440
I'm just taking mine over.
I'm not...
270
00:13:03,480 --> 00:13:06,160
I'm too embarrassed to take
the others. Is this one...?
271
00:13:06,200 --> 00:13:08,480
Look, she's broken the board! Oh!
272
00:13:08,520 --> 00:13:10,800
It's in that chopping board, is it?!
273
00:13:10,840 --> 00:13:13,800
You've actually... I'm so sorry!
LAUGHTER
274
00:13:13,840 --> 00:13:15,800
I'm so sorry! Look!
275
00:13:15,840 --> 00:13:18,320
LAUGHTER
Oh, my God!
276
00:13:18,360 --> 00:13:21,360
I'm so sorry!
Honestly, I'm so sorry!
277
00:13:21,400 --> 00:13:23,760
It's all right.
I'll send you an invoice.
278
00:13:23,800 --> 00:13:25,400
Please do.
279
00:13:25,440 --> 00:13:29,160
Wynne and Jamelia have now got to
put that in front of a fire
280
00:13:29,200 --> 00:13:31,400
and cook it really slowly,
281
00:13:31,440 --> 00:13:33,440
so the oils come out of the fish,
282
00:13:33,480 --> 00:13:36,360
the flavours of the herbs
go through into the fish,
283
00:13:36,400 --> 00:13:38,560
and the skin
becomes nice and crispy.
284
00:13:38,600 --> 00:13:40,600
Oh...!
285
00:13:40,640 --> 00:13:43,800
It may actually look
quite medieval as a dish -
286
00:13:43,840 --> 00:13:46,560
big nails hammered
into a piece of fish -
287
00:13:46,600 --> 00:13:49,080
but actually, it's just brilliant.
288
00:13:49,120 --> 00:13:51,240
It's really slow cooking.
289
00:13:51,280 --> 00:13:53,440
So I'm going to keep
kind of coming back and checking.
290
00:13:53,480 --> 00:13:55,640
But, yeah, it's incredible.
291
00:13:55,680 --> 00:13:57,000
I'm fascinated.
292
00:13:58,360 --> 00:14:02,160
Things are moving slowly
over on the venison dish.
293
00:14:02,200 --> 00:14:05,320
I mean, it's not too much longer.
294
00:14:05,360 --> 00:14:06,680
That's hot.
295
00:14:06,720 --> 00:14:09,920
Max is still focusing
on the vegetable garnishes,
296
00:14:09,960 --> 00:14:14,200
while Luca is only just making
a start on butchering the venison.
297
00:14:14,240 --> 00:14:15,520
while Luca is only just making
a start on butchering the venison.
298
00:14:15,560 --> 00:14:17,160
So not too far in,
299
00:14:17,200 --> 00:14:19,000
so more that line.
300
00:14:19,040 --> 00:14:21,400
So come further over here?
Yeah.
301
00:14:21,440 --> 00:14:23,920
I'd say it's a bit easier
than cutting fish because the bones
302
00:14:23,960 --> 00:14:26,760
are so thick and you can feel
where you are.
303
00:14:26,800 --> 00:14:31,200
Perfect. So run down that again, so
you can actually feel where you are.
304
00:14:31,240 --> 00:14:31,440
Perfect. So run down that again, so
you can actually feel where you are.
305
00:14:31,480 --> 00:14:34,480
I think me being a bit
used to the knife, it helped.
306
00:14:34,520 --> 00:14:36,800
So that's maybe why I came in
over Max.
307
00:14:36,840 --> 00:14:38,600
Luca, very good job.
308
00:14:38,640 --> 00:14:41,280
Yeah? That is a lovely fillet.
309
00:14:41,320 --> 00:14:43,000
Let's crack on. Let's go.
310
00:14:44,600 --> 00:14:47,520
What we're doing
is we are plaiting those.
311
00:14:47,560 --> 00:14:52,440
Sounds weird, but it's actually
a very clever way of cooking.
312
00:14:52,480 --> 00:14:53,000
Sounds weird, but it's actually
a very clever way of cooking.
313
00:14:53,040 --> 00:14:55,240
We break it into three strands.
314
00:14:55,280 --> 00:14:56,960
You then marinade that.
315
00:14:57,000 --> 00:14:58,600
You then plait it...
316
00:14:58,640 --> 00:15:01,440
Into the middle. Into the middle.
317
00:15:01,480 --> 00:15:05,360
..so then, when you cook it,
it cooks a bit more evenly.
318
00:15:05,400 --> 00:15:08,760
And then when it comes to actually
portioning up, you lay it down
319
00:15:08,800 --> 00:15:12,240
and just slice it, like that.
Perfect cube-size chunks.
320
00:15:13,840 --> 00:15:16,960
I'm going to say you need to redo
that plait. Why?
321
00:15:17,000 --> 00:15:19,200
Well, because, look,
you haven't even plaited that in.
322
00:15:19,240 --> 00:15:22,480
There needs to be a plait all the
way down from the top. Do it again.
323
00:15:23,480 --> 00:15:25,720
So I had to re-plait one.
324
00:15:25,760 --> 00:15:28,560
It was just a bit loose
for his liking.
325
00:15:28,600 --> 00:15:31,200
He wants it nice and tight,
like his plaits.
326
00:15:33,200 --> 00:15:34,680
HE CHUCKLES
327
00:15:34,720 --> 00:15:37,440
I think the guys are getting on
fairly well,
328
00:15:37,480 --> 00:15:40,440
but they've got quite a lot
of stuff to do.
329
00:15:40,480 --> 00:15:43,280
That's going everywhere, innit?
I need a bigger bowl!
330
00:15:43,320 --> 00:15:45,600
They really have to get on it.
331
00:15:45,640 --> 00:15:47,200
You got a bigger bowl?
332
00:15:47,240 --> 00:15:49,600
I'll put it in a bigger bowl.
333
00:15:49,640 --> 00:15:52,240
God, it's taking a while
on this flame, innit?
334
00:15:52,280 --> 00:15:53,800
Back on the dessert section,
335
00:15:53,840 --> 00:15:56,680
Amy is struggling with
cooking in the wild.
336
00:15:56,720 --> 00:15:59,960
I've just moved this because it was
taking a while to caramelise,
337
00:16:00,000 --> 00:16:01,640
so I've moved it directly
onto the heat.
338
00:16:01,680 --> 00:16:03,960
You can see it bubbling away now.
339
00:16:04,000 --> 00:16:06,840
What Amy has to get her head around
is the fact that whatever
340
00:16:06,880 --> 00:16:09,000
she cooks on today,
she hasn't got a dial
341
00:16:09,040 --> 00:16:12,640
to be able to adjust the temperature
of whatever it might be.
342
00:16:12,680 --> 00:16:15,080
SHE GASPS
This is burnt! This is burnt!
343
00:16:15,120 --> 00:16:16,080
Oh, no!
344
00:16:18,040 --> 00:16:20,400
It's burnt. And that's going to
burn. It's just caught.
345
00:16:20,440 --> 00:16:21,960
That's why we're doing it gradually.
346
00:16:22,000 --> 00:16:23,560
And then I got a bit eager to
347
00:16:23,600 --> 00:16:26,720
get it going and put it straight
on the coals,
348
00:16:26,760 --> 00:16:29,920
but you have to keep such
an eye on it if you do that.
349
00:16:29,960 --> 00:16:33,280
So we've got to start this again,
and it takes forever!
350
00:16:33,320 --> 00:16:37,360
While a new batch of caramel
has to be made from scratch,
351
00:16:37,400 --> 00:16:40,760
Amy is also juggling rolling
and folding her puff pastry
352
00:16:40,800 --> 00:16:42,480
for a second time...
353
00:16:42,520 --> 00:16:45,120
I don't know how many times I'm
meant to do it, so I'm just going
354
00:16:45,160 --> 00:16:46,400
and going again.
355
00:16:46,440 --> 00:16:48,960
It'll just create more layers,
surely.
356
00:16:49,000 --> 00:16:52,240
..while keeping her eye
on another garnish...
357
00:16:52,280 --> 00:16:54,000
I've got to get this out now.
358
00:16:54,040 --> 00:16:56,720
..a white chocolate crumb
that needs cooking in the heat
359
00:16:56,760 --> 00:16:58,320
of the wood-fire oven.
360
00:16:59,840 --> 00:17:02,840
I don't know what it's meant
to look like!
361
00:17:02,880 --> 00:17:04,800
It's not meant to brown,
I don't think,
362
00:17:04,840 --> 00:17:06,080
cos then it'll burn.
363
00:17:06,120 --> 00:17:07,360
Such a fine line.
364
00:17:07,400 --> 00:17:09,720
I'm going to just leave it
for two more minutes.
365
00:17:13,360 --> 00:17:15,800
We walked up here,
we came across.
366
00:17:15,840 --> 00:17:17,240
Top of barn. OK.
367
00:17:17,280 --> 00:17:20,760
It's just over an hour before
the Scouts are due back.
368
00:17:20,800 --> 00:17:23,760
# Kumbaya, my Lord
369
00:17:23,800 --> 00:17:26,640
# Kumbaya... #
370
00:17:26,680 --> 00:17:28,000
On the fish course,
371
00:17:28,040 --> 00:17:30,680
Wynne is attempting to cook
the sauce for the trout
372
00:17:30,720 --> 00:17:32,440
over the open fire...
373
00:17:32,480 --> 00:17:33,640
Caper butter.
374
00:17:33,680 --> 00:17:36,920
Loads and loads of capers
chopped up in butter,
375
00:17:36,960 --> 00:17:39,640
but cooked in a pan
over the flame.
376
00:17:39,680 --> 00:17:42,840
So as the butter starts to cook,
you get the flavour of the smoke
377
00:17:42,880 --> 00:17:44,320
going into that butter.
378
00:17:44,360 --> 00:17:46,560
# Ging gang, goolie goolie goolie
goolie, gling gling
379
00:17:46,600 --> 00:17:48,800
# Gling gling goo... #
My welly's just caught fire.
380
00:17:48,840 --> 00:17:51,200
..while Jamelia is shaping
the rostis,
381
00:17:51,240 --> 00:17:53,680
which have been flavoured with
the foraged nettles
382
00:17:53,720 --> 00:17:55,080
and ground-ivy.
383
00:17:55,120 --> 00:17:57,000
The flavour should be amazing.
384
00:17:57,040 --> 00:17:59,120
A lovely green, herby flavour.
385
00:17:59,160 --> 00:18:02,560
Those rostis shouldn't even
taste like they're doing you good.
386
00:18:02,600 --> 00:18:05,560
But the cooking of the trout
is a concern.
387
00:18:05,600 --> 00:18:07,280
I don't know how long
that takes to cook.
388
00:18:07,320 --> 00:18:09,800
I don't know if the wind's
blowing in the right direction.
389
00:18:09,840 --> 00:18:13,520
We might be screaming in 20 minutes,
"Get me to a cooker down the road."
390
00:18:13,560 --> 00:18:16,760
Time is certainly an issue
on the venison course.
391
00:18:16,800 --> 00:18:20,240
Max has finally finished
his burnt ash salsa...
392
00:18:20,280 --> 00:18:21,960
Smells unbelievable.
393
00:18:22,000 --> 00:18:24,840
..and, along with Luca,
has been prepping the potatoes
394
00:18:24,880 --> 00:18:26,640
for the wedge side.
395
00:18:26,680 --> 00:18:31,320
But there's still a mountain of work
to do and little sense of urgency.
396
00:18:31,360 --> 00:18:31,400
But there's still a mountain of work
to do and little sense of urgency.
397
00:18:31,440 --> 00:18:33,920
You all right there, mate?
Just so proud of how we're doing.
398
00:18:33,960 --> 00:18:35,960
THEY LAUGH
399
00:18:36,000 --> 00:18:37,800
Luca and Max are
having a great time,
400
00:18:37,840 --> 00:18:39,200
but too much of a great time,
401
00:18:39,240 --> 00:18:40,840
and they are now behind.
402
00:18:40,880 --> 00:18:42,120
Oh!
403
00:18:42,160 --> 00:18:44,760
The mayo's fell!
404
00:18:44,800 --> 00:18:46,440
They need to step it up.
405
00:18:46,480 --> 00:18:47,840
They need to show a bit of focus
406
00:18:47,880 --> 00:18:49,360
and they need to
get on with the job.
407
00:18:52,560 --> 00:18:55,320
Is it legal to work
in these circumstances?
408
00:18:55,360 --> 00:18:58,120
I'm confident that
it's going to taste good,
409
00:18:58,160 --> 00:19:00,720
but it might be tomorrow.
410
00:19:00,760 --> 00:19:02,480
That's the only problem!
411
00:19:02,520 --> 00:19:06,240
I don't mean to scare you guys,
but in 50 minutes,
412
00:19:06,280 --> 00:19:07,920
the Scouts will be here.
413
00:19:07,960 --> 00:19:09,720
Lunch in 50 minutes!
414
00:19:11,640 --> 00:19:15,720
Over on dessert, Amy is continuing
to battle singlehandedly
415
00:19:15,760 --> 00:19:18,760
through her own long list of jobs.
416
00:19:18,800 --> 00:19:21,880
The white chocolate is cooked,
cooled and crumbled,
417
00:19:21,920 --> 00:19:25,560
and her new batch of caramel
is ready to go.
418
00:19:25,600 --> 00:19:29,080
I've got quite a bit to do, but
they're starting to look remotely
419
00:19:29,120 --> 00:19:31,120
like a tarte tatin,
so I'm happy with that.
420
00:19:31,160 --> 00:19:33,520
The pastry is looking like
puff pastry.
421
00:19:33,560 --> 00:19:35,800
You can see the layers.
422
00:19:35,840 --> 00:19:37,120
Nice!
423
00:19:39,680 --> 00:19:40,880
Yeah.
424
00:19:40,920 --> 00:19:43,800
Her next challenge is to juggle
cooking all three tarts
425
00:19:43,840 --> 00:19:45,720
in the wood-fire oven.
426
00:19:45,760 --> 00:19:49,120
A wood oven actually has
a very, very hot floor,
427
00:19:49,160 --> 00:19:52,960
and she's got to be really careful
that caramel doesn't cook too much.
428
00:19:55,160 --> 00:19:56,840
SHE EXHALES
429
00:19:56,880 --> 00:20:00,840
I feel like I've been to the most
stressful Bonfire Night, ever!
430
00:20:00,880 --> 00:20:02,600
SHE LAUGHS
431
00:20:02,640 --> 00:20:05,440
Is your fish cooking? I don't know.
Jamelia is in charge of the fish.
432
00:20:05,480 --> 00:20:08,040
What?! Don't...! Can I ask you
how many times you've done this
433
00:20:08,080 --> 00:20:11,280
in your professional cooking career?
What, fish on a fire like this?
434
00:20:11,320 --> 00:20:14,240
Yeah. We learned at school when
I was a kid in Australia. Did you?!
435
00:20:14,280 --> 00:20:15,760
Mate, we learn all this stuff.
436
00:20:15,800 --> 00:20:19,720
No wonder you emigrated over here!
WYNNE LAUGHS
437
00:20:19,760 --> 00:20:22,000
Right, OK, you're doing
more potato stuff.
438
00:20:22,040 --> 00:20:24,000
What about the caper butter?
439
00:20:24,040 --> 00:20:26,760
Done. Done. The sauce?
Done. Done. Brilliant.
440
00:20:26,800 --> 00:20:29,720
Which is really good, because at the
moment, it looks like... MAX:Pffft!
441
00:20:29,760 --> 00:20:32,000
COUGHING
..Max and...
442
00:20:32,040 --> 00:20:34,760
LAUGHTER
Wow!
443
00:20:34,800 --> 00:20:37,200
I mean, that's a joke, innit?!
444
00:20:37,240 --> 00:20:39,720
Someone's having a gag!
445
00:20:39,760 --> 00:20:42,080
What's amazing
is the difference between
446
00:20:42,120 --> 00:20:43,920
how everybody's working
right now.
447
00:20:45,280 --> 00:20:48,600
Wynne and Jamelia are really working
very, very hard.
448
00:20:48,640 --> 00:20:51,480
The issue they've got is
whether the fish is actually cooked.
449
00:20:51,520 --> 00:20:53,560
Amy seems to be well on form.
450
00:20:53,600 --> 00:20:56,480
Her tarts are in the oven,
which is really good,
451
00:20:56,520 --> 00:21:01,120
because right now we have got
Luca and Max in big, big trouble.
452
00:21:01,160 --> 00:21:01,240
because right now we have got
Luca and Max in big, big trouble.
453
00:21:01,280 --> 00:21:03,600
They're making mayonnaise
for the second time.
454
00:21:03,640 --> 00:21:06,680
They spilled the first lot.
Their wedges are cooking right now.
455
00:21:06,720 --> 00:21:08,160
We good? No, no. Longer?
456
00:21:08,200 --> 00:21:10,680
Maybe not quite cooked
all the way through!
457
00:21:10,720 --> 00:21:13,320
The venison hasn't been cooked,
it's still marinating.
458
00:21:13,360 --> 00:21:16,000
And the flatbreads haven't even seen
the light of day.
459
00:21:17,080 --> 00:21:18,520
MAX SIGHS
460
00:21:22,440 --> 00:21:26,120
Whether you're sitting,
standing over smoke and fire,
461
00:21:26,160 --> 00:21:27,960
the Scouts are just arriving.
462
00:21:28,000 --> 00:21:30,840
You have just 30 minutes
to serve lunch.
463
00:21:30,880 --> 00:21:34,080
30 minutes?!
THEY LAUGH
464
00:21:34,120 --> 00:21:37,680
Ames, I want to go home!
I know, I know!
465
00:21:42,240 --> 00:21:44,160
Walking does stir up an appetite.
466
00:21:44,200 --> 00:21:46,840
I am definitely excited
for this meal.
467
00:21:51,200 --> 00:21:52,440
What do you reckon?
468
00:21:52,480 --> 00:21:54,280
I reckon it needs
more cooking, mate.
469
00:21:54,320 --> 00:21:56,880
Yeah, I think you might be right.
470
00:21:56,920 --> 00:22:00,200
With service fast approaching,
there's further concern
471
00:22:00,240 --> 00:22:02,120
with the cooking of the trout.
472
00:22:02,160 --> 00:22:04,680
Wouldn't you be tempted
to move that closer to the fire?
473
00:22:04,720 --> 00:22:07,720
I'm going to move the fire closer
to it. Yeah, yeah, yeah, yeah.
474
00:22:07,760 --> 00:22:09,160
Loving it. Loving it.
475
00:22:11,120 --> 00:22:13,600
Luca's also racing against
the clock.
476
00:22:13,640 --> 00:22:16,160
Having rolled out
the 20 flatbreads,
477
00:22:16,200 --> 00:22:19,360
he's only just started cooking them
in the pizza oven.
478
00:22:19,400 --> 00:22:20,880
You've got to keep an eye on it.
479
00:22:20,920 --> 00:22:24,280
And if you're slow, it can burn
very quickly.
480
00:22:24,320 --> 00:22:27,400
Meanwhile, Max is taking charge
of cooking the venison
481
00:22:27,440 --> 00:22:29,680
directly on top of hot coals.
482
00:22:29,720 --> 00:22:31,040
Dirty cooking.
483
00:22:31,080 --> 00:22:33,200
Got nice little charcoal bed here.
484
00:22:33,240 --> 00:22:35,200
Yeah. Give it a bit of waft.
485
00:22:35,240 --> 00:22:38,400
Get rid of as much
of the actual ash.
486
00:22:38,440 --> 00:22:41,040
Yeah. Straight on.
487
00:22:41,080 --> 00:22:43,880
This dirty cooking of the venison
might seem to many people
488
00:22:43,920 --> 00:22:46,920
like dropping your meat
into a sort of a bag of ash.
489
00:22:46,960 --> 00:22:49,160
But the flavour should be amazing.
490
00:22:49,200 --> 00:22:51,600
That lovely flavour of the coals
and the smoke
491
00:22:51,640 --> 00:22:53,440
going through the venison,
492
00:22:53,480 --> 00:22:55,760
all that seasoning, fantastic.
493
00:22:55,800 --> 00:22:56,920
Looks mega.
494
00:22:56,960 --> 00:22:58,480
Smells amazing as well.
495
00:23:00,240 --> 00:23:02,320
Service is just moments away.
496
00:23:05,040 --> 00:23:07,120
How are they doing?
What's going on with the fish?
497
00:23:07,160 --> 00:23:09,400
They're still about 15 degrees
under,
498
00:23:09,440 --> 00:23:13,160
so they could do with
probably another 15, 20 minutes.
499
00:23:13,200 --> 00:23:16,280
With the trout still not cooked
and service delayed,
500
00:23:16,320 --> 00:23:20,160
Wynne takes on the task of
breaking the news to the guests.
501
00:23:20,200 --> 00:23:22,400
Hello.
SCOUTS:Hi!
502
00:23:22,440 --> 00:23:24,320
My name's Wynne.
Hi!
503
00:23:24,360 --> 00:23:27,440
I'm usually on the TV with
a moustache stuck to my face, right?
504
00:23:27,480 --> 00:23:30,800
So...we're going to be
ten minutes late, I'm afraid.
505
00:23:30,840 --> 00:23:33,520
You're not very hungry, though,
are you?
506
00:23:33,560 --> 00:23:35,520
LAUGHTER
No? No, we are! Thank you.
507
00:23:37,400 --> 00:23:41,600
Back on the dessert, Amy
is tackling her final garnish -
508
00:23:41,640 --> 00:23:43,560
a burnt cream with a difference.
509
00:23:44,760 --> 00:23:47,000
This is so cool.
510
00:23:47,040 --> 00:23:51,240
You literally just put coals
into cream!
511
00:23:51,280 --> 00:23:52,600
It feels so wrong!
512
00:23:55,600 --> 00:23:57,760
How are you getting on, Wynne?
Yeah, OK.
513
00:23:57,800 --> 00:24:00,440
It's just the fish.
It's quite slow, innit?
514
00:24:00,480 --> 00:24:02,520
I'm just hearing a lot of Scouts
moaning about
515
00:24:02,560 --> 00:24:04,640
where their starter is.
Innit?
516
00:24:04,680 --> 00:24:06,360
At least they know who I am.
517
00:24:06,400 --> 00:24:09,600
Still relevant to them.
THEY LAUGH
518
00:24:14,320 --> 00:24:16,720
As the trout finishes off...
519
00:24:16,760 --> 00:24:19,120
Just another couple of seconds.
520
00:24:19,160 --> 00:24:22,480
..Jamelia gets on with
the last element of the dish -
521
00:24:22,520 --> 00:24:26,360
deep-frying the foraged nettles
in a tempura batter.
522
00:24:26,400 --> 00:24:31,200
I have been stung, but I do find
once you get stung, you learn
523
00:24:31,240 --> 00:24:34,760
that lesson pretty quickly
and realise why you're supposed
524
00:24:34,800 --> 00:24:36,760
to use the tweezers.
525
00:24:38,000 --> 00:24:40,520
First course, there's planked trout
served with
526
00:24:40,560 --> 00:24:43,600
a wild garlic and ground-ivy
rosti cakes,
527
00:24:43,640 --> 00:24:46,120
beetroot steaks, nettle tempura,
528
00:24:46,160 --> 00:24:49,840
and a wild garlic
and chilli dipping sauce.
529
00:24:49,880 --> 00:24:51,680
Oh, Go... Argh!
530
00:24:51,720 --> 00:24:53,800
I'm quite curious
on the planked trout
531
00:24:53,840 --> 00:24:56,840
because I've never really had
that kind of fish before.
532
00:24:56,880 --> 00:24:59,080
Incoming tempura!
533
00:24:59,120 --> 00:25:03,320
Look at this.Wow!
They look amazing, Jim-Jam!
534
00:25:03,360 --> 00:25:05,680
Never had nettle, and I've heard
people have it before
535
00:25:05,720 --> 00:25:08,600
and it tastes good. It's always
something I've wanted to try.
536
00:25:08,640 --> 00:25:12,040
Guys, we need to move.
You don't want it to be cold.
537
00:25:12,080 --> 00:25:15,240
Oh, that looks amazing, Wynne.
That's it. Go!
538
00:25:15,280 --> 00:25:17,960
Right, divide your labour now.
Who's doing nettles?
539
00:25:18,000 --> 00:25:20,760
Who's doing potatoes? Who's doing
sauces?I'm going to do nettles.
540
00:25:20,800 --> 00:25:23,200
Right.I'll do potatoes. Go, then.
Let's go, go, go, go.
541
00:25:23,240 --> 00:25:27,160
The ivy rosti cakes
seem quite out there.
542
00:25:27,200 --> 00:25:29,320
Quite curious as to how they taste.
543
00:25:30,680 --> 00:25:32,800
It looks and smells fantastic.
544
00:25:37,600 --> 00:25:40,680
There you go. You happy?
Yeah. Yeah. Good.
545
00:25:40,720 --> 00:25:42,640
Well done, guys. Brilliant.
546
00:25:44,520 --> 00:25:46,000
At last!
547
00:25:46,040 --> 00:25:47,680
SCOUTS CHEER
548
00:25:47,720 --> 00:25:49,560
Just for the grown-ups,
though, yeah?
549
00:25:49,600 --> 00:25:51,120
LAUGHTER
550
00:25:52,720 --> 00:25:54,520
Oh, thank you.
551
00:25:54,560 --> 00:25:56,800
Enjoy. Thank you!
552
00:25:56,840 --> 00:26:00,480
Jamelia and Wynne have made
smoked plank trout,
553
00:26:00,520 --> 00:26:04,040
cooked on a bed of fennel,
lemon and nettles,
554
00:26:04,080 --> 00:26:06,240
topped with a caper butter,
555
00:26:06,280 --> 00:26:09,720
served with foraged ivy-nettle
rosti cakes,
556
00:26:09,760 --> 00:26:11,120
tempura nettles,
557
00:26:11,160 --> 00:26:13,200
wood-fired beetroot steaks,
558
00:26:13,240 --> 00:26:16,200
and a wild garlic and chilli
dipping sauce.
559
00:26:18,880 --> 00:26:21,000
There were moments today
where I was like,
560
00:26:21,040 --> 00:26:23,800
"There is no way we are getting
anything on the table."
561
00:26:23,840 --> 00:26:26,840
And then at the end of the day,
just looking at the platter,
562
00:26:26,880 --> 00:26:29,200
I'm like, "Hold on, we did that!"
563
00:26:29,240 --> 00:26:30,960
SHE LAUGHS
564
00:26:33,800 --> 00:26:36,280
That was right up to the wire,
and beyond the wire, actually.
565
00:26:36,320 --> 00:26:39,400
But in fact
we got something edible out,
566
00:26:39,440 --> 00:26:41,920
even if it was 15 minutes late.
567
00:26:41,960 --> 00:26:46,000
I've never tried trout before,
but it did taste quite nice.
568
00:26:46,040 --> 00:26:48,680
It had that smoky
kind of sense to it,
569
00:26:48,720 --> 00:26:52,200
which I think brings it
a much more, like, better flavour.
570
00:26:52,240 --> 00:26:56,600
The rosti cake was crispy,
it was light, it had a good texture.
571
00:26:56,640 --> 00:26:58,200
The nettles were really surprising.
572
00:26:58,240 --> 00:27:00,080
I've never had nettles
like that before.
573
00:27:00,120 --> 00:27:02,320
I've been stung by them,
but I've never eaten them.
574
00:27:02,360 --> 00:27:04,520
It's very impressive
that they've managed to do that
575
00:27:04,560 --> 00:27:07,120
over an open fire, because obviously
we do that a lot at Scouts.
576
00:27:07,160 --> 00:27:09,600
But, yeah, some good inspiration.
577
00:27:11,200 --> 00:27:12,680
Fish is really nicely cooked.
578
00:27:12,720 --> 00:27:16,600
I love that. The saltiness of
the capers. That tempura is crispy.
579
00:27:16,640 --> 00:27:19,720
The sharpness coming from the fennel
underneath the fish is delicious.
580
00:27:19,760 --> 00:27:22,800
The rosti is cooked really, really
well, and a little faint flavour,
581
00:27:22,840 --> 00:27:24,560
almost spinach from those nettles.
582
00:27:24,600 --> 00:27:26,600
I think that's quite amazing,
actually.
583
00:27:26,640 --> 00:27:28,480
Well done, Jamelia and Wynne.
584
00:27:30,200 --> 00:27:33,280
So I'm looking for, like,
between 55 and 60.
585
00:27:33,320 --> 00:27:36,160
That's saying 56.6.
586
00:27:36,200 --> 00:27:37,360
Perfect.
587
00:27:37,400 --> 00:27:38,960
So that's good to go.
588
00:27:39,000 --> 00:27:43,440
Thanks to the delay with the fish
course, Luca and Max have caught up,
589
00:27:43,480 --> 00:27:46,280
and their venison dish
will go out on time.
590
00:27:46,320 --> 00:27:48,400
Literally, the last four
are in there.
591
00:27:48,440 --> 00:27:51,880
It was always going to come together
with me and Max.
592
00:27:53,560 --> 00:27:55,400
I've never had venison before,
593
00:27:55,440 --> 00:27:57,200
so I'm quite excited to try that.
594
00:27:57,240 --> 00:27:59,480
Right, fellas, how's that looking?
595
00:27:59,520 --> 00:28:03,160
Yeah, it's looking beautiful.
Happy with that?We're buzzing.
596
00:28:03,200 --> 00:28:06,040
And if you were a MasterChef judge,
how would you describe that?
597
00:28:06,080 --> 00:28:08,760
Restaurant quality.
There you go. There you go.
598
00:28:08,800 --> 00:28:13,160
We just need to make it
look pretty now when we serve it.
599
00:28:13,200 --> 00:28:14,720
Go on, Max.
600
00:28:14,760 --> 00:28:17,280
Across the boards with your
potatoes and your vegetables.
601
00:28:18,960 --> 00:28:24,080
I like my potato wedges
to be quite crunchy, crispy
602
00:28:24,120 --> 00:28:28,440
on the outside, but then steaming
hot and warm and soft on the inside.
603
00:28:28,480 --> 00:28:29,320
on the outside, but then steaming
hot and warm and soft on the inside.
604
00:28:29,360 --> 00:28:32,160
I'd be buzzing
if this was my lunch.
605
00:28:32,200 --> 00:28:34,000
I'm a bit gutted it isn't.
606
00:28:35,720 --> 00:28:38,760
Me and Luca are a really good team.
607
00:28:38,800 --> 00:28:42,920
That is a sumptuous feast
of a board.
608
00:28:42,960 --> 00:28:46,160
I think it looks unbelievable.
I'm really happy with how
609
00:28:46,200 --> 00:28:47,960
it's turned out, to be fair.
610
00:28:48,000 --> 00:28:50,400
Yeah, I'm just glad Max came, eh?
611
00:28:50,440 --> 00:28:52,640
Wahey!
THEY CHUCKLE
612
00:28:52,680 --> 00:28:55,720
Boys, it looks amazing. Lots of
hard work, but that looks fantastic.
613
00:28:55,760 --> 00:28:57,040
Let's feed them.
614
00:29:00,160 --> 00:29:02,400
All right, everyone?
SCOUTS:Hello!
615
00:29:02,440 --> 00:29:05,080
There you go.
Thank you.
616
00:29:05,120 --> 00:29:07,240
Enjoy.
Thank you.
617
00:29:07,280 --> 00:29:10,120
Wish I could have that!
LAUGHTER
618
00:29:10,160 --> 00:29:13,240
Max and Luca have made
dirty-cooked venison,
619
00:29:13,280 --> 00:29:16,080
served with flatbreads,
620
00:29:16,120 --> 00:29:18,240
burnt ash salsa,
621
00:29:18,280 --> 00:29:21,840
wild garlic
wood-fired potato wedges,
622
00:29:21,880 --> 00:29:24,040
aubergine steaks,
623
00:29:24,080 --> 00:29:25,720
red cabbage slaw
624
00:29:25,760 --> 00:29:27,880
and wild garlic mayo.
625
00:29:27,920 --> 00:29:30,600
INDISTINCT CHATTER
626
00:29:32,480 --> 00:29:34,480
Well done, mate. Well done.
627
00:29:34,520 --> 00:29:36,960
Couldn't have done it without you.
No, same, mate.
628
00:29:37,000 --> 00:29:39,480
Genuinely, I don't think
that could have gone any better.
629
00:29:39,520 --> 00:29:41,920
The hardest bit was just
being around that oven.
630
00:29:41,960 --> 00:29:43,360
It's grim, that thing.
631
00:29:43,400 --> 00:29:45,320
It's like hell.
632
00:29:45,360 --> 00:29:47,160
Having a team-mate in Max,
633
00:29:47,200 --> 00:29:49,600
I think it just topped it,
634
00:29:49,640 --> 00:29:52,920
was the icing on the cake,
and we worked so well together.
635
00:29:52,960 --> 00:29:54,920
So, yeah, I'm absolutely buzzing,
636
00:29:54,960 --> 00:29:58,280
and I'm hoping
they're enjoying it in there.
637
00:29:58,320 --> 00:30:01,000
The venison was so nice,
and it was really flavourful.
638
00:30:01,040 --> 00:30:02,680
I could definitely taste the smoke.
639
00:30:02,720 --> 00:30:04,160
It was quite peppery as well.
640
00:30:04,200 --> 00:30:05,800
The burnt ash salsa was really nice.
641
00:30:05,840 --> 00:30:09,360
The kick that it gave to the meal
was kind of really lovely.
642
00:30:09,400 --> 00:30:11,000
The bread was really good.
643
00:30:11,040 --> 00:30:14,200
It was, like, wood-fired and it's
got, like, a nice smoky taste.
644
00:30:14,240 --> 00:30:16,640
The aubergine steak could
have been a bit thinner and cooked
645
00:30:16,680 --> 00:30:19,640
for a little bit longer,
but, yeah, it was good, though.
646
00:30:19,680 --> 00:30:22,640
My favourite bit was probably
the potato wedges, especially
647
00:30:22,680 --> 00:30:26,360
with the garlic mayo. You have
wedges a lot, but with the mayo,
648
00:30:26,400 --> 00:30:27,800
it made them so much better.
649
00:30:27,840 --> 00:30:30,320
I think that all of the tastes
just really come together
650
00:30:30,360 --> 00:30:32,200
and they just really complement
each other.
651
00:30:32,240 --> 00:30:36,000
It was cooked perfectly,
and I just think it was lovely.
652
00:30:38,480 --> 00:30:40,560
That salsa is fantastic.
653
00:30:40,600 --> 00:30:42,840
Sweetness of peppers
and lots of chilli.
654
00:30:42,880 --> 00:30:45,320
Loads of rosemary in those potatoes.
655
00:30:45,360 --> 00:30:48,360
The flavours are really, really
good. That venison has a lovely
656
00:30:48,400 --> 00:30:50,840
crust of coriander seeds
on the outside.
657
00:30:50,880 --> 00:30:53,720
It's been seared really, really well
over those coals, giving
658
00:30:53,760 --> 00:30:56,000
a smoky flavour. That's lovely.
659
00:30:56,040 --> 00:30:59,000
My only criticism, a little bit
more cookery on the aubergine,
660
00:30:59,040 --> 00:31:01,680
but this is
some good flavoured stuff.
661
00:31:02,880 --> 00:31:05,680
It looks puffy. I think,
with the sugar and stuff,
662
00:31:05,720 --> 00:31:07,640
it'll be a nice, just...
663
00:31:07,680 --> 00:31:10,040
..wood-oven-y, charry flavour
on the bottom.
664
00:31:11,520 --> 00:31:14,400
Pear tarte tatin
with coal-infused cream,
665
00:31:14,440 --> 00:31:17,600
a chocolate crumb
and fire-roasted hazelnuts.
666
00:31:18,840 --> 00:31:20,560
I'm very excited to try it.
667
00:31:20,600 --> 00:31:22,640
Dessert's the best part of the meal,
obviously.
668
00:31:22,680 --> 00:31:24,920
LAUGHTER
669
00:31:24,960 --> 00:31:27,640
Come on, lift it off.
Do you know what that is?What?
670
00:31:27,680 --> 00:31:30,880
That is a beautiful tarte tatin.
Oh!
671
00:31:30,920 --> 00:31:33,520
I think it sounds really nice.
It sounds quite fancy,
672
00:31:33,560 --> 00:31:35,160
I'm not going to lie.
673
00:31:36,320 --> 00:31:38,520
Oh!
AMY CHUCKLES
674
00:31:40,320 --> 00:31:43,160
I've never made anything
so perfect-looking in my life!
675
00:31:43,200 --> 00:31:46,320
Maybe I'm a pastry chef
in the making.
676
00:31:46,360 --> 00:31:48,440
Come on, Amy.
677
00:31:48,480 --> 00:31:49,960
You happy with the cooking?
678
00:31:50,000 --> 00:31:51,440
Yeah, I think so.
679
00:31:51,480 --> 00:31:53,600
I'm looking at the layers.
680
00:31:53,640 --> 00:31:56,560
That's cooked.Yay!
681
00:31:56,600 --> 00:31:59,320
Right. Soil, cream, nuts.
682
00:31:59,360 --> 00:32:01,600
Let's go!
683
00:32:01,640 --> 00:32:04,240
The, um, chocolate crumb
fire-roasted hazelnuts,
684
00:32:04,280 --> 00:32:06,520
I think those will be
quite intriguing to try.
685
00:32:06,560 --> 00:32:07,760
Wow!
686
00:32:07,800 --> 00:32:09,520
You do good dollops.
687
00:32:09,560 --> 00:32:12,720
"Coal-infused cream"
sounds very interesting to me.
688
00:32:12,760 --> 00:32:15,440
Never had it before, so who knows
what it tastes like?
689
00:32:15,480 --> 00:32:17,960
I'll tell you what, you've got
a good eye for presentation,
690
00:32:18,000 --> 00:32:20,040
because that is lovely.
691
00:32:20,080 --> 00:32:22,120
Service, please!
692
00:32:28,760 --> 00:32:31,200
Last six plates, they go,
you're done.
693
00:32:31,240 --> 00:32:33,720
And what a fantastic job, Amy!Oh!
694
00:32:38,080 --> 00:32:42,360
Last one. Amy!Yay! Call it!
Call them away.Service! Thank you.
695
00:32:42,400 --> 00:32:42,880
Last one. Amy!Yay! Call it!
Call them away.Service! Thank you.
696
00:32:42,920 --> 00:32:45,680
Seriously, my friend,
how do you feel now?
697
00:32:45,720 --> 00:32:48,360
Oh! So relieved and happy, and...
698
00:32:49,560 --> 00:32:51,400
..proud of myself, actually.
699
00:32:53,720 --> 00:32:55,040
GREGG LAUGHS
700
00:32:55,080 --> 00:32:58,080
Oh! Look at the layers!
Hang on, hang on.Mm.
701
00:33:01,320 --> 00:33:03,640
Mm, mm, mm!
702
00:33:08,080 --> 00:33:10,960
Amy has made wood-fired
pear tarte tatin,
703
00:33:11,000 --> 00:33:13,200
served with a white chocolate crumb,
704
00:33:13,240 --> 00:33:14,800
coal-infused cream
705
00:33:14,840 --> 00:33:16,440
and roasted hazelnuts.
706
00:33:20,400 --> 00:33:23,160
The pears were cooked really well
and they weren't, like, chewy
707
00:33:23,200 --> 00:33:25,400
or anything.
It all tasted really good.
708
00:33:25,440 --> 00:33:29,320
The pastry was really crispy -
not a soggy bottom!
709
00:33:29,360 --> 00:33:31,520
It was nice and flaky as well.
710
00:33:31,560 --> 00:33:35,040
It had a really good balance
of being sweet and it complemented
711
00:33:35,080 --> 00:33:37,000
the pastry really well
with the sauce.
712
00:33:37,040 --> 00:33:40,720
I especially liked the coal-infused
cream because, like, it sort of
713
00:33:40,760 --> 00:33:42,760
tastes like marshmallows in a way,
714
00:33:42,800 --> 00:33:45,280
and it went well with
the roasted hazelnuts.
715
00:33:45,320 --> 00:33:48,440
It tastes like something we'd cook
on camp, but much better.
716
00:33:48,480 --> 00:33:51,760
Overall, I had a really good day.
I thought the meals were amazing.
717
00:33:53,920 --> 00:33:56,480
I love that soil. Pears are juicy.
718
00:33:56,520 --> 00:33:57,640
Caramel sauce.
719
00:33:57,680 --> 00:34:00,600
And that cream with a little bit of
charcoal flavour,
720
00:34:00,640 --> 00:34:02,200
and just lightly whipped.
721
00:34:02,240 --> 00:34:04,520
I think it's a really good dish.
722
00:34:07,040 --> 00:34:09,560
Interesting day, I have to say.
723
00:34:09,600 --> 00:34:11,560
It's not easy, what we do.
724
00:34:13,080 --> 00:34:16,240
But, all in all, I think
they did really well.
725
00:34:21,240 --> 00:34:23,960
GREGG: I'm nothing short of amazed,
to be honest.
726
00:34:24,000 --> 00:34:27,120
I think this is one of the toughest
challenges they've faced.
727
00:34:27,160 --> 00:34:31,040
Cooking without gas, without
electricity, outside, on flame.
728
00:34:31,080 --> 00:34:34,280
And the results, I think, have been
nothing short of remarkable.
729
00:34:35,680 --> 00:34:38,320
Cook was like nothing
I've ever experienced.
730
00:34:38,360 --> 00:34:41,400
The amount of smoke
that's gone in my eyes is insane!
731
00:34:41,440 --> 00:34:42,880
But I really enjoyed it.
732
00:34:44,480 --> 00:34:47,240
I stink, so I need a shower!
I'm knackered!
733
00:34:47,280 --> 00:34:49,640
But, yeah, I feel great.
It's been a really good day.
734
00:34:49,680 --> 00:34:51,800
Yay! Yay! We did it!
CHEERING
735
00:34:51,840 --> 00:34:53,200
It's not going to get any easier,
736
00:34:53,240 --> 00:34:55,560
because next it's back
to the MasterChef Kitchen.
737
00:34:55,600 --> 00:34:57,920
LAUGHTER
I've been on my own all day!
738
00:34:57,960 --> 00:35:00,840
And at the end of that,
one of them's going home.
739
00:35:26,960 --> 00:35:30,080
Welcome back here to the MasterChef
Kitchen, you fabulous five.
740
00:35:30,120 --> 00:35:32,840
What a brilliant challenge,
the last challenge. Fantastic.
741
00:35:34,040 --> 00:35:37,320
Today your brief is to cook for us
a dish inspired
742
00:35:37,360 --> 00:35:39,680
by somebody you admire.
743
00:35:39,720 --> 00:35:43,440
It's got to demonstrate skill,
it's got to show knowledge,
744
00:35:43,480 --> 00:35:46,720
but it's also got to come
from the heart.
745
00:35:46,760 --> 00:35:50,240
You have one hour and 20 minutes,
and at the end of this,
746
00:35:50,280 --> 00:35:52,400
one of you will be going home.
747
00:35:53,560 --> 00:35:54,800
Let's cook.
748
00:36:01,480 --> 00:36:02,880
Chips are on.
749
00:36:02,920 --> 00:36:05,200
Wynne is impressive
because he's got two styles.
750
00:36:05,240 --> 00:36:07,560
He's got the hearty and the gutsy,
751
00:36:07,600 --> 00:36:10,480
but he's also got
the incredibly creative.
752
00:36:12,840 --> 00:36:17,960
The dish today is dedicated
to a lady called Hayley Parsons.
753
00:36:18,000 --> 00:36:20,360
We used to go to the rugby,
754
00:36:20,400 --> 00:36:22,360
drink pints of wine,
755
00:36:22,400 --> 00:36:25,200
then end up at the end of the night
in somewhere in Cardiff
756
00:36:25,240 --> 00:36:26,720
called Chippy Alley.
757
00:36:26,760 --> 00:36:29,200
And she'd be going,
"Well, let's get some chips."
758
00:36:29,240 --> 00:36:32,120
And I'd be saying,
"Let's get a curry."
759
00:36:32,160 --> 00:36:35,040
No longer will we have to have
this conversation because I'll say,
760
00:36:35,080 --> 00:36:38,320
"Let's just get a Cardiff curry."
761
00:36:39,880 --> 00:36:42,520
These spices, Wynne, all this stuff!
What are you making, Wynne?
762
00:36:42,560 --> 00:36:45,880
Like a chilli-infused batter
with fresh coriander in it,
763
00:36:45,920 --> 00:36:49,160
with a marinated fish inside
the batter.
764
00:36:49,200 --> 00:36:51,400
Chips with a madras salt,
765
00:36:51,440 --> 00:36:55,200
mushy peas, which are mixed in
with a dhal and coconut cream.
766
00:36:55,240 --> 00:36:57,480
We'll end up with a dish
that looks like fish and chips
767
00:36:57,520 --> 00:37:00,600
and tastes like a curry.
Yeah, exactly. Genius!
768
00:37:02,600 --> 00:37:06,920
We are getting an east-meets-west
fish-and-chip curry mixture.
769
00:37:06,960 --> 00:37:07,800
We are getting an east-meets-west
fish-and-chip curry mixture.
770
00:37:07,840 --> 00:37:10,400
We've got a piece of battered fish
which is going to be flavoured
771
00:37:10,440 --> 00:37:11,760
with curry spices.
772
00:37:11,800 --> 00:37:13,800
Crispy batter, please, Wynne.
773
00:37:13,840 --> 00:37:15,400
We've got chips.
774
00:37:15,440 --> 00:37:17,840
Then he's going to flavour that
with turmeric, cumin,
775
00:37:17,880 --> 00:37:20,120
coriander, garam masala.
776
00:37:20,160 --> 00:37:22,880
He's taking peas
to a completely different level.
777
00:37:22,920 --> 00:37:25,040
Mushy peas and split peas.
778
00:37:25,080 --> 00:37:27,160
More turmeric, ginger, garlic -
779
00:37:27,200 --> 00:37:29,040
the flavours inside a dhal.
780
00:37:29,080 --> 00:37:33,520
And then on the side of that,
he's got a mango and tomato ketchup.
781
00:37:33,560 --> 00:37:34,000
And then on the side of that,
he's got a mango and tomato ketchup.
782
00:37:34,040 --> 00:37:35,680
This is a big risk for Wynne.
783
00:37:35,720 --> 00:37:37,440
We've all had fish and chips,
784
00:37:37,480 --> 00:37:40,360
which means those points
have to be perfect,
785
00:37:40,400 --> 00:37:44,480
but with the flavours of India
on the plate as well.
786
00:37:44,520 --> 00:37:47,320
How on earth did that break?!
787
00:37:47,360 --> 00:37:49,320
Disaster number one.
788
00:37:49,360 --> 00:37:51,920
This is around about the heart
and about emotion,
789
00:37:51,960 --> 00:37:53,760
and that is our Jamelia.
790
00:37:53,800 --> 00:37:56,160
When she does the food
that she grew up with,
791
00:37:56,200 --> 00:37:57,960
it can be absolutely delicious.
792
00:37:58,000 --> 00:38:02,720
It has the flavours of the Caribbean
and there's always lots of it.
793
00:38:03,880 --> 00:38:06,440
I'm doing so many things today
that I've never done before,
794
00:38:06,480 --> 00:38:09,400
but I'm like, "You've done it
all the other times.
795
00:38:09,440 --> 00:38:11,040
"You can do it today."
796
00:38:11,080 --> 00:38:12,320
A little self-pep-talk.
797
00:38:12,360 --> 00:38:14,640
But, yeah, I'm feeling good.
798
00:38:14,680 --> 00:38:16,880
I'm feeling very confident.
799
00:38:16,920 --> 00:38:19,280
Jamelia, you've got
so much stuff here!
800
00:38:19,320 --> 00:38:22,320
What are you making? I know!
Well, I'm making, like, a little
801
00:38:22,360 --> 00:38:23,880
princess party for you guys.
802
00:38:23,920 --> 00:38:26,400
So I have four princesses of my own.
803
00:38:26,440 --> 00:38:29,480
I've got four daughters,
and who better for inspiration?
804
00:38:29,520 --> 00:38:31,840
What's a princess party?
805
00:38:31,880 --> 00:38:34,200
It's kind of like a mix
of an afternoon tea,
806
00:38:34,240 --> 00:38:37,280
but what you'd imagine
a royal affair to be.
807
00:38:37,320 --> 00:38:40,040
Who would make the better princess?
Me or John?
808
00:38:40,080 --> 00:38:41,360
SHE LAUGHS
809
00:38:41,400 --> 00:38:43,160
I'm scared to answer that!
810
00:38:43,200 --> 00:38:46,400
I can't wait for you to serve
us little princesses.
811
00:38:46,440 --> 00:38:49,600
SHE LAUGHS
Me neither.
812
00:38:50,840 --> 00:38:53,440
Jamelia's doing
five different dishes.
813
00:38:53,480 --> 00:38:55,160
Our three savoury are
814
00:38:55,200 --> 00:38:59,000
a cream cheese, smoked salmon
and jerk tartlet,
815
00:38:59,040 --> 00:39:02,560
a scotch bonnet hummus
served with plantain crisps,
816
00:39:02,600 --> 00:39:05,880
and then we've got heavenly eggs
dyed in beetroot juice,
817
00:39:05,920 --> 00:39:07,640
so they will go bright pink.
818
00:39:07,680 --> 00:39:09,720
Two sweet dishes.
819
00:39:09,760 --> 00:39:11,640
One Jamelia calls a grater cake -
820
00:39:11,680 --> 00:39:14,680
a layer of pink grated coconut,
white grated coconut,
821
00:39:14,720 --> 00:39:19,760
sandwiched together, flavoured with
syrup and a tiny bit of ginger.
822
00:39:19,840 --> 00:39:23,320
Then the final sweet dish are
strawberries dipped in chocolate,
823
00:39:23,360 --> 00:39:26,680
covered with pink biscuits
across the top of them.
824
00:39:26,720 --> 00:39:30,960
The whole thing has to be dainty
and pretty but full of flavour,
825
00:39:31,000 --> 00:39:33,360
and it's got to also thrill.
826
00:39:33,400 --> 00:39:37,120
My biggest challenge is timing
and organisation.
827
00:39:37,160 --> 00:39:41,160
I've planned a party
and it needs to not be a flop.
828
00:39:41,200 --> 00:39:43,640
25 minutes have gone, everybody.
829
00:39:46,360 --> 00:39:49,240
Uh, what am I looking for?
What am I looking for?
830
00:39:49,280 --> 00:39:52,160
Max started this competition
as a novice, and actually his rise
831
00:39:52,200 --> 00:39:55,240
to the finals has been meteoric.
832
00:39:55,280 --> 00:39:59,720
I know where I'm at, standard-wise,
in comparison to some of the others,
833
00:39:59,760 --> 00:40:03,200
but my confidence in cooking
has grown loads.
834
00:40:03,240 --> 00:40:05,560
We'll even get a takeaway,
me and Mais, and I'll be like,
835
00:40:05,600 --> 00:40:08,200
"Could have done with a bit more
turmeric in that, actually."
836
00:40:08,240 --> 00:40:10,560
Like, who says that?
You know what I mean?
837
00:40:12,400 --> 00:40:14,200
Max, what's your dish, please?
838
00:40:14,240 --> 00:40:16,960
I'm making chicken and waffles
839
00:40:17,000 --> 00:40:19,160
with mango-glazed bacon
840
00:40:19,200 --> 00:40:21,040
and fried bananas.
841
00:40:21,080 --> 00:40:23,720
It sounds a very sweet dish.
842
00:40:23,760 --> 00:40:25,600
Tell me about this combination,
please.
843
00:40:25,640 --> 00:40:28,240
I met a man
when I first moved to LA.
844
00:40:28,280 --> 00:40:30,640
He was a hippie called Jim,
and I didn't have any mates,
845
00:40:30,680 --> 00:40:32,160
I didn't know anyone,
846
00:40:32,200 --> 00:40:35,000
and he was selling mangoes
and bananas on the street.
847
00:40:35,040 --> 00:40:38,080
And he became a really close friend
of mine, like, took me fishing
848
00:40:38,120 --> 00:40:41,760
and stuff. And Jim introduced me to
waffles with chicken.
849
00:40:41,800 --> 00:40:44,800
Just thought I'd try and incorporate
bananas in it somewhere
850
00:40:44,840 --> 00:40:47,400
because that's what he sold,
mangos and bananas.
851
00:40:49,040 --> 00:40:51,600
A waffle with banana and mango,
lovely.
852
00:40:51,640 --> 00:40:55,360
A waffle with maple syrup
and bacon and chicken, lovely.
853
00:40:55,400 --> 00:41:00,080
A waffle with bacon, chicken,
maple syrup, banana and mango?!
854
00:41:02,240 --> 00:41:05,400
Are they a dessert
and a main course together?
855
00:41:05,440 --> 00:41:07,040
I just hope it's not all too sweet.
856
00:41:09,120 --> 00:41:10,480
MAX EXHALES
857
00:41:12,840 --> 00:41:17,400
Amy is truly ambitious,
and she continues to impress.
858
00:41:17,440 --> 00:41:19,320
She's just got to hold her nerve.
859
00:41:19,360 --> 00:41:23,120
When the going gets tough,
she can't get herself in a flap.
860
00:41:23,160 --> 00:41:25,080
It's gone too wet already.
861
00:41:25,120 --> 00:41:27,480
SHE EXHALES
862
00:41:27,520 --> 00:41:30,800
I've pushed myself massively because
my biggest fear in this competition
863
00:41:30,840 --> 00:41:33,840
is the judges saying
that I've not really done enough.
864
00:41:33,880 --> 00:41:36,040
Only trouble is, if I don't
pull it off in the end,
865
00:41:36,080 --> 00:41:38,360
I'm just an idiot.
SHE LAUGHS
866
00:41:38,400 --> 00:41:40,320
It's very crumbly, that pastry!
I'm worried!
867
00:41:40,360 --> 00:41:42,720
Amy, you've got a dessert.
I didn't expect that from you.
868
00:41:42,760 --> 00:41:44,720
Neither did I,
and I'm regretting it now.
869
00:41:44,760 --> 00:41:45,960
What's the dish?
870
00:41:46,000 --> 00:41:50,120
A mint chocolate meringue pie
with a mint chocolate ice cream.
871
00:41:50,160 --> 00:41:52,400
Who's the person that inspired
this creation?
872
00:41:52,440 --> 00:41:53,800
My grandad.
873
00:41:53,840 --> 00:41:56,440
He used to take us to table tennis
lessons when we were kids,
874
00:41:56,480 --> 00:41:59,440
and our favourite time of the day
was break time, where we'd get to go
875
00:41:59,480 --> 00:42:02,560
to the vending machine with his
money and he'd always make us
876
00:42:02,600 --> 00:42:04,920
buy him a mint chocolate bar.
And it just...
877
00:42:04,960 --> 00:42:07,760
I can't look at one in the shops
without thinking of him.
878
00:42:07,800 --> 00:42:09,840
But you're stressing a little bit
at the moment.
879
00:42:09,880 --> 00:42:13,320
Yeah, I'm massively stressed. You're
going to be fine! Aw! Thank you.
880
00:42:14,800 --> 00:42:17,440
Amy's dish is in honour
of her grandfather.
881
00:42:17,480 --> 00:42:18,680
Fantastic,
882
00:42:18,720 --> 00:42:21,080
but so, so technical.
883
00:42:21,120 --> 00:42:23,360
It's just so short!
884
00:42:23,400 --> 00:42:25,240
Chocolate shortcrust pastry,
885
00:42:25,280 --> 00:42:27,680
first baked blind,
886
00:42:27,720 --> 00:42:30,880
filled with a chocolate custard,
887
00:42:30,920 --> 00:42:33,480
and then across the top of that,
an Italian meringue
888
00:42:33,520 --> 00:42:35,760
which has been glazed
and nice and dark.
889
00:42:35,800 --> 00:42:39,240
But with a dish like this,
this is about exact recipes.
890
00:42:39,280 --> 00:42:42,160
If the pastry is not measured out
properly, it goes wrong.
891
00:42:42,200 --> 00:42:44,440
If the custard doesn't set,
it's wrong.
892
00:42:44,480 --> 00:42:47,320
If the meringue doesn't
actually work, it's wrong.
893
00:42:47,360 --> 00:42:48,800
There's no leeway here.
894
00:42:48,840 --> 00:42:51,520
It's either going to be right
or it's wrong.
895
00:42:51,560 --> 00:42:52,920
Have peaks?
896
00:42:54,400 --> 00:42:57,080
You have just 20 minutes.
897
00:42:57,120 --> 00:42:58,680
Whoa!
898
00:42:58,720 --> 00:43:00,800
How good does that look?
899
00:43:00,840 --> 00:43:04,840
We shouldn't be surprised by Luca,
really. Look at his food heritage.
900
00:43:04,880 --> 00:43:06,560
His father's a fishmonger,
901
00:43:06,600 --> 00:43:08,720
and his mother and his grandmother
902
00:43:08,760 --> 00:43:10,320
both cook Italian food.
903
00:43:10,360 --> 00:43:12,480
He is born into a food family!
904
00:43:14,320 --> 00:43:18,320
I was shocked to get through
round one, let alone be here.
905
00:43:18,360 --> 00:43:22,680
But as we got into the competition,
my competitiveness grew.
906
00:43:22,720 --> 00:43:25,640
And, yeah, I've been really
putting in some hours now
907
00:43:25,680 --> 00:43:27,840
and trying to get that trophy.
908
00:43:29,560 --> 00:43:31,440
Who inspired this dish, Luca?
909
00:43:31,480 --> 00:43:34,080
My dad, I would say, inspired it.
910
00:43:34,120 --> 00:43:36,400
90% of the competition,
I've been cooking for my mum
911
00:43:36,440 --> 00:43:39,320
and nonna, so he's had to get
a little shout-out in there.
912
00:43:39,360 --> 00:43:42,360
He's not a lovey-dovey dad,
so he was proud that I got
913
00:43:42,400 --> 00:43:44,800
to the final,
and to hear that, it was rare.
914
00:43:44,840 --> 00:43:47,280
He wasn't pleased you got through to
the final on Love Island?
915
00:43:47,320 --> 00:43:49,720
Nah, I didn't hear much about
Love Island when I got home,
916
00:43:49,760 --> 00:43:52,720
to be honest. MasterChef, I think...
He's obsessed with the show.
917
00:43:52,760 --> 00:43:54,920
So you now know for sure
Dad's very proud of you?
918
00:43:54,960 --> 00:43:57,800
Yeah. He didn't say it,
my mum told me he said it.
919
00:43:57,840 --> 00:44:00,920
THEY LAUGH
920
00:44:00,960 --> 00:44:02,680
Dads, eh? Yeah.
921
00:44:04,040 --> 00:44:07,080
We are having what Luca
calls a fish stew.
922
00:44:07,120 --> 00:44:09,880
He has many different types
of seafood.
923
00:44:09,920 --> 00:44:12,200
He's got clams, scallops,
924
00:44:12,240 --> 00:44:14,480
razor clams, with mussels,
925
00:44:14,520 --> 00:44:18,880
and served in a broth made from
tomatoes and crab shells.
926
00:44:18,920 --> 00:44:21,920
On top of that, he's going
to have a piece of stone bass
927
00:44:21,960 --> 00:44:25,320
and a piece of cod, which are both
going to be pan-fried.
928
00:44:25,360 --> 00:44:26,400
Is it a stew?
929
00:44:26,440 --> 00:44:28,360
I don't think it really is,
but it should have
930
00:44:28,400 --> 00:44:31,440
the flavours that a stew gives,
which means it should be robust,
931
00:44:31,480 --> 00:44:33,960
but at the same time
it needs to be elegant.
932
00:44:34,000 --> 00:44:36,520
What could go wrong, eh?
It's just the finals.
933
00:44:38,960 --> 00:44:41,560
You've got ten minutes left.
Ten minutes.
934
00:44:41,600 --> 00:44:42,840
I'm worried about time.
935
00:44:42,880 --> 00:44:45,440
I need to chill out and just...
936
00:44:45,480 --> 00:44:46,640
Oh, my goodness!
937
00:44:46,680 --> 00:44:50,240
I'm pretending to be calm
because I'm not.
938
00:44:50,280 --> 00:44:53,840
What do they say?
A watched tart never bakes?
939
00:44:55,880 --> 00:44:57,480
Cardiff curry is going good.
940
00:44:57,520 --> 00:45:00,880
I mean, what is not to love
about your mother's chips?
941
00:45:04,000 --> 00:45:05,840
They're set, just.
942
00:45:08,520 --> 00:45:09,720
Ah, no!
943
00:45:13,120 --> 00:45:16,560
We have just 60 seconds.
Finishing up now, please.
944
00:45:18,400 --> 00:45:20,600
What else is to go on there,
Jamelia, tarts?
945
00:45:20,640 --> 00:45:23,680
Yeah, but they've only just cooked,
so they'd melt the filling.
946
00:45:23,720 --> 00:45:25,880
So I've just put the filling
on there instead.
947
00:45:31,000 --> 00:45:32,920
And stop!
948
00:45:34,200 --> 00:45:36,880
That's it. Well done.
949
00:45:36,920 --> 00:45:39,080
One minute there was enough time
and then the next
950
00:45:39,120 --> 00:45:42,240
it was just kind of like,
"Oh, maybe there's not."
951
00:45:42,280 --> 00:45:43,880
Ohhh...
952
00:45:43,920 --> 00:45:46,600
Wynne, are you ready? Come on.
953
00:45:47,880 --> 00:45:49,680
As a tribute to his close friend,
954
00:45:49,720 --> 00:45:52,960
Wynne has made a Cardiff curry.
955
00:45:53,000 --> 00:45:55,000
Spiced battered hake,
956
00:45:55,040 --> 00:45:58,400
triple cooked chips
with a madras salt,
957
00:45:58,440 --> 00:46:00,640
spiced dhal mushy peas,
958
00:46:00,680 --> 00:46:03,640
served with a mango
and tomato ketchup,
959
00:46:03,680 --> 00:46:06,160
a coriander and lime vinegar
960
00:46:06,200 --> 00:46:08,600
and a rum and pickled egg cocktail.
961
00:46:09,800 --> 00:46:12,200
Wynne, I think it looks really
smart, it's good, it's fun.
962
00:46:12,240 --> 00:46:14,360
It's a classic fish and chips.
963
00:46:22,520 --> 00:46:23,760
Welcome to Wales!
964
00:46:26,080 --> 00:46:28,200
I love the crispy batter
on the outside of that hake.
965
00:46:28,240 --> 00:46:31,080
The hake inside is really lovely
and it flakes apart.
966
00:46:31,120 --> 00:46:32,520
Your chips are great.
967
00:46:32,560 --> 00:46:35,560
They are crispy on the outside,
fluffy on the inside.
968
00:46:35,600 --> 00:46:36,960
Your mushy peas are fab.
969
00:46:37,000 --> 00:46:40,040
The amount of chilli in there
is fantastic.
970
00:46:40,080 --> 00:46:42,200
And I love the garam masala
background.
971
00:46:42,240 --> 00:46:44,480
Almost smoky in there as well.
972
00:46:44,520 --> 00:46:48,840
I like the coriander and the lime
that you've got over this.
973
00:46:48,880 --> 00:46:52,400
I like the sweetness in the ketchup
that finishes with spice as well.
974
00:46:52,440 --> 00:46:54,080
I think you've done
brilliantly well.
975
00:46:54,120 --> 00:46:56,800
I like the concept
and I'm loving the spicy flavours.
976
00:46:59,440 --> 00:47:01,520
I'm feeling fantastic.
They liked the dish.
977
00:47:03,400 --> 00:47:07,200
It was probably one of
my best cooks, so, yeah, great.
978
00:47:07,240 --> 00:47:11,480
In honour of his father, Luca
has cooked a selection of seafood
979
00:47:11,520 --> 00:47:12,000
In honour of his father, Luca
has cooked a selection of seafood
980
00:47:12,040 --> 00:47:15,080
served in a crab and tomato sauce.
981
00:47:15,120 --> 00:47:19,640
Showcasing pan-fried stone bass
and cod,
982
00:47:19,680 --> 00:47:22,840
seared king prawns and scallops,
983
00:47:22,880 --> 00:47:26,440
mussels and razor clams
cooked in white wine
984
00:47:26,480 --> 00:47:28,920
accompanied by
a garlic and parsley crouton.
985
00:47:30,680 --> 00:47:32,200
I admire the work.
986
00:47:32,240 --> 00:47:34,200
That's a lot of fish in there, Chef.
987
00:47:40,360 --> 00:47:42,040
It's delicious.
988
00:47:42,080 --> 00:47:45,480
Each piece of fish
you have cooked individually,
989
00:47:45,520 --> 00:47:48,440
taking real care and attention,
and it shows.
990
00:47:48,480 --> 00:47:50,320
You have a rich tomato sauce,
991
00:47:50,360 --> 00:47:52,040
really nice, sweet prawns.
992
00:47:52,080 --> 00:47:53,720
I've got lovely scallops.
993
00:47:53,760 --> 00:47:55,040
That's a delight.
994
00:47:56,080 --> 00:47:57,480
Your cod's cooked beautifully.
995
00:47:57,520 --> 00:47:59,280
It flakes apart,
really nicely seasoned.
996
00:47:59,320 --> 00:48:01,640
I like your stone bass because
you crisped the skin.
997
00:48:01,680 --> 00:48:04,360
The razor clam cleaned beautifully,
no grit.
998
00:48:04,400 --> 00:48:06,040
The skills are really, really good.
999
00:48:08,920 --> 00:48:10,680
Yeah, I'm proud of
what I put out today.
1000
00:48:10,720 --> 00:48:12,760
And I'm sure, sure my dad and nonna
1001
00:48:12,800 --> 00:48:16,160
would get that down them
quite quickly.
1002
00:48:18,040 --> 00:48:20,440
As a tribute to
her late grandfather's love
1003
00:48:20,480 --> 00:48:21,880
of mint chocolate bars,
1004
00:48:21,920 --> 00:48:25,040
Amy has made a chocolate
shortcrust tart
1005
00:48:25,080 --> 00:48:27,760
filled with chocolate
ganache custard
1006
00:48:27,800 --> 00:48:30,640
and topped with mint
Italian meringue,
1007
00:48:30,680 --> 00:48:33,280
served with a mint
white chocolate crumb
1008
00:48:33,320 --> 00:48:35,280
and a mint choc-chip ice cream.
1009
00:48:36,480 --> 00:48:38,080
It didn't all go to plan, did it?
1010
00:48:38,120 --> 00:48:39,440
Absolutely not.
1011
00:48:39,480 --> 00:48:41,880
My tart's starting to
break apart here.
1012
00:48:41,920 --> 00:48:44,120
It could be a bit more elegant.
1013
00:48:48,600 --> 00:48:51,400
Amy, the tart.
It is really rich with mint.
1014
00:48:51,440 --> 00:48:54,200
In the middle of it that chocolate
ganache is a little bit richer,
1015
00:48:54,240 --> 00:48:56,400
a bit sort of milky chocolate sweet.
1016
00:48:56,440 --> 00:48:57,800
Your white chocolate on the side
1017
00:48:57,840 --> 00:49:00,560
giving a completely different
flavour, almost a nutty flavour,
1018
00:49:00,600 --> 00:49:02,280
cos you've roasted
the white chocolate.
1019
00:49:02,320 --> 00:49:03,640
The ice cream tastes of mint,
1020
00:49:03,680 --> 00:49:05,960
it's got little flecks of chocolate
running through it.
1021
00:49:06,000 --> 00:49:07,680
A nice bit of crunch.
1022
00:49:07,720 --> 00:49:09,600
If you were trying to
nail the flavours
1023
00:49:09,640 --> 00:49:11,640
of your grandad's favourite
chocolate bar,
1024
00:49:11,680 --> 00:49:13,160
well done, you have.
1025
00:49:13,200 --> 00:49:16,920
But textures throughout,
we've got an issue.
1026
00:49:16,960 --> 00:49:20,640
The chocolate pastry
is a little bit too crumbly.
1027
00:49:20,680 --> 00:49:24,040
Your meringue, that's still
a little bit too liquid.
1028
00:49:24,080 --> 00:49:26,840
The ice cream again needs to set.
1029
00:49:26,880 --> 00:49:28,760
I would eat it,
but it's not perfect.
1030
00:49:31,840 --> 00:49:35,880
I'm feeling a bit annoyed
at myself, actually.
1031
00:49:35,920 --> 00:49:38,040
I just got my heart set on that idea
1032
00:49:38,080 --> 00:49:41,720
and just thought it'd prove that
I could do loads of technical things
1033
00:49:41,760 --> 00:49:44,760
and all I've proven is that I can't!
1034
00:49:44,800 --> 00:49:46,560
As a tribute to her daughters...
1035
00:49:46,600 --> 00:49:47,640
JOHN: Shall we?
1036
00:49:47,680 --> 00:49:50,880
..Jamelia is serving
a princess party plate,
1037
00:49:50,920 --> 00:49:52,560
complete with party hat and bubbles.
1038
00:49:52,600 --> 00:49:55,240
GREGG LAUGHS
1039
00:49:55,280 --> 00:49:59,280
She's made beetroot dyed heavenly
eggs with a mustard mayonnaise,
1040
00:49:59,320 --> 00:50:03,600
a puff-pastry case with
a jerk salmon mousse on the side,
1041
00:50:03,640 --> 00:50:03,680
a puff-pastry case with
a jerk salmon mousse on the side,
1042
00:50:03,720 --> 00:50:06,800
coconut and ginger-infused
grater cake
1043
00:50:06,840 --> 00:50:09,480
and chocolate-covered strawberries.
1044
00:50:09,520 --> 00:50:11,080
What are we missing?
1045
00:50:11,120 --> 00:50:15,240
So we're missing my scotch bonnet
hummus and the plantain chips.
1046
00:50:15,280 --> 00:50:17,200
This is the smoked salmon
in the middle.Yes.
1047
00:50:17,240 --> 00:50:20,240
So it's deconstructed because,
yeah, my timing...
1048
00:50:27,360 --> 00:50:29,400
Your little salmon tart
is delicious.
1049
00:50:29,440 --> 00:50:31,960
The pastry works really nice,
crumbly.
1050
00:50:32,000 --> 00:50:33,920
I like the chocolate
around the strawberry.
1051
00:50:33,960 --> 00:50:35,720
The chocolate is a little too thick.
1052
00:50:35,760 --> 00:50:37,400
The coconut, I love.
1053
00:50:37,440 --> 00:50:40,080
You've managed to get the two
layers, the pink and the white.
1054
00:50:40,120 --> 00:50:42,680
But we're lacking a little bit
of presentation. Absolutely.
1055
00:50:42,720 --> 00:50:45,040
Your eggs are good because
they've got mustard in there,
1056
00:50:45,080 --> 00:50:46,520
a little bit of cayenne pepper.
1057
00:50:46,560 --> 00:50:49,640
But things didn't go to plan.
You ran out of time.
1058
00:50:49,680 --> 00:50:52,600
I'm sad we don't have all the bits
on the plate.Me too.
1059
00:50:54,480 --> 00:50:56,680
You know when you do something,
you just know, like,
1060
00:50:56,720 --> 00:50:58,920
"Oh, I could have done
so much better than that."
1061
00:50:58,960 --> 00:51:01,880
But I am proud of the fact that
I got something on the plate.
1062
00:51:01,920 --> 00:51:04,280
Because, honestly,
there was a moment where
1063
00:51:04,320 --> 00:51:06,080
there was going to be nothing.
1064
00:51:08,520 --> 00:51:10,920
Inspired by an old friend in LA,
1065
00:51:10,960 --> 00:51:13,560
Max has made chicken and waffles.
1066
00:51:13,600 --> 00:51:16,360
Hot and spicy deep-fried chicken
1067
00:51:16,400 --> 00:51:19,400
with mango and bourbon
glazed bacon,
1068
00:51:19,440 --> 00:51:22,640
waffles,
bananas cooked in cinnamon butter,
1069
00:51:22,680 --> 00:51:26,200
served with maple syrup
and a banana milkshake.
1070
00:51:33,280 --> 00:51:34,880
I really like your flavours.
1071
00:51:34,920 --> 00:51:36,960
Love the crisp outside
of that chicken.
1072
00:51:37,000 --> 00:51:38,400
You get the smokiness of paprika
1073
00:51:38,440 --> 00:51:40,800
then the heat of chilli
right in the middle of your tongue.
1074
00:51:40,840 --> 00:51:42,240
I think that's very, very good.
1075
00:51:42,280 --> 00:51:46,120
I was doubtful about banana,
mango, chicken and waffle.
1076
00:51:46,160 --> 00:51:48,040
I was concerned
we were going to have dessert
1077
00:51:48,080 --> 00:51:49,440
and a main course on one plate.
1078
00:51:49,480 --> 00:51:51,800
I actually think
it works really well together.
1079
00:51:51,840 --> 00:51:53,120
Thank you.
1080
00:51:53,160 --> 00:51:57,160
That contrast of spiciness,
sweetness, saltiness
1081
00:51:57,200 --> 00:51:58,880
is really working for me.
1082
00:51:58,920 --> 00:52:02,400
It's about a million calories
a lick, and it's delicious.
1083
00:52:02,440 --> 00:52:03,880
Thanks very much.
1084
00:52:05,200 --> 00:52:06,720
I'm a bit speechless, to be honest.
1085
00:52:06,760 --> 00:52:08,040
I don't know what to say.
1086
00:52:08,080 --> 00:52:10,000
Mad, innit?
1087
00:52:10,040 --> 00:52:11,960
Comments like that,
1088
00:52:12,000 --> 00:52:16,440
I haven't really had that so far,
so I'm buzzing with that.
1089
00:52:16,480 --> 00:52:16,560
I haven't really had that so far,
so I'm buzzing with that.
1090
00:52:16,600 --> 00:52:18,400
Cheers, mate.
1091
00:52:18,440 --> 00:52:19,760
Fingers crossed.
1092
00:52:23,360 --> 00:52:24,680
We had good food.
1093
00:52:24,720 --> 00:52:26,960
We had technically challenging food.
1094
00:52:27,000 --> 00:52:28,960
And we had the odd issue,
1095
00:52:29,000 --> 00:52:30,120
we had the odd error.
1096
00:52:30,160 --> 00:52:32,920
Look, I've got to say, though,
these five have really surprised me.
1097
00:52:32,960 --> 00:52:35,680
Every time they come in here,
they push themselves,
1098
00:52:35,720 --> 00:52:38,120
they do something new,
something exciting.
1099
00:52:38,160 --> 00:52:40,120
We've only got four places
in the next round.
1100
00:52:40,160 --> 00:52:42,640
That does mean that
one of them is leaving us.
1101
00:52:42,680 --> 00:52:44,720
Do I have a favourite dish
of the day? I think I do.
1102
00:52:44,760 --> 00:52:46,400
And I think it's young Max.
1103
00:52:46,440 --> 00:52:48,440
Chicken, bananas and waffles.
1104
00:52:48,480 --> 00:52:50,640
I wouldn't have imagined
that worked.
1105
00:52:50,680 --> 00:52:51,920
Maple syrup across the top,
1106
00:52:51,960 --> 00:52:53,840
that sweetness with the spiciness
as well,
1107
00:52:53,880 --> 00:52:56,400
good amount of chilli in there.
Max nailed it.
1108
00:52:56,440 --> 00:52:57,800
Who else would you like?
1109
00:52:57,840 --> 00:53:00,000
Well, I think that Wynne
is actually showing progress
1110
00:53:00,040 --> 00:53:01,320
through the competition.
1111
00:53:01,360 --> 00:53:04,320
We got really good quality
fish and chips,
1112
00:53:04,360 --> 00:53:07,560
but flavoured with spices
we associate with Indian food.
1113
00:53:07,600 --> 00:53:09,440
It was brilliant.
Put Wynne through.
1114
00:53:09,480 --> 00:53:12,680
Luca pushed himself
really, really hard today.
1115
00:53:12,720 --> 00:53:15,200
I really like the way in which
he handled all the seafood.
1116
00:53:15,240 --> 00:53:18,560
What impressed me was the amount
of fish cookery
1117
00:53:18,600 --> 00:53:20,680
and how good all of it was.
1118
00:53:20,720 --> 00:53:23,120
He's got a great touch.
1119
00:53:23,160 --> 00:53:27,160
Now we are talking about two people
that didn't have the best of days,
1120
00:53:27,200 --> 00:53:29,800
and that's Jamelia and Amy.
1121
00:53:29,840 --> 00:53:31,960
Jamelia, I did like
the egg she gave us.
1122
00:53:32,000 --> 00:53:33,800
I did like the salmon tart.
1123
00:53:33,840 --> 00:53:36,040
We didn't get that
scotch bonnet hummus.
1124
00:53:36,080 --> 00:53:38,880
And we also didn't get
the plantain crisps.
1125
00:53:38,920 --> 00:53:41,920
The chocolate around the strawberry
was a little bit too thick.
1126
00:53:41,960 --> 00:53:44,720
And we did have
a lack of presentation throughout.
1127
00:53:44,760 --> 00:53:46,000
Amy wanted to do the flavours
1128
00:53:46,040 --> 00:53:49,080
of her grandfather's favourite
chocolate bar and she captured that.
1129
00:53:49,120 --> 00:53:51,640
The thing was, there was things
that weren't quite right.
1130
00:53:51,680 --> 00:53:54,160
The pastry wasn't quite
holding together.
1131
00:53:54,200 --> 00:53:57,480
Italian meringue on the top
wasn't quite set enough.
1132
00:53:57,520 --> 00:53:59,960
Ice cream wasn't quite
set enough.
1133
00:54:00,000 --> 00:54:02,520
Saying that, I thought
the flavours were magnificent.
1134
00:54:02,560 --> 00:54:06,000
The fact is that Amy and Jamelia
have both been really ambitious,
1135
00:54:06,040 --> 00:54:07,920
and maybe a bit too ambitious.
1136
00:54:07,960 --> 00:54:10,240
Whose mistakes can you forgive?
1137
00:54:12,000 --> 00:54:15,120
If I went home,
I'd obviously be gutted.
1138
00:54:15,160 --> 00:54:19,560
But at the same time, I'm still so,
so proud to have made it this far.
1139
00:54:21,000 --> 00:54:23,600
I'd be annoyed to go home
on the back of this cook
1140
00:54:23,640 --> 00:54:25,640
because I can cook that dish well.
1141
00:54:25,680 --> 00:54:29,400
Equally, I would fully understand it
if I had to go today.
1142
00:54:29,440 --> 00:54:31,040
It's fair enough.
1143
00:54:48,960 --> 00:54:51,560
Guys, you're great.
You work so hard.
1144
00:54:51,600 --> 00:54:53,280
So, so hard.
1145
00:54:53,320 --> 00:54:55,480
We asked you to cook with skill,
1146
00:54:55,520 --> 00:54:59,200
but we also asked you to cook
with emotion and passion.
1147
00:54:59,240 --> 00:55:01,600
And boy, did you deliver.
1148
00:55:02,760 --> 00:55:04,120
At the start of this, we did say
1149
00:55:04,160 --> 00:55:05,960
we only have four places
in the next round.
1150
00:55:06,000 --> 00:55:08,880
That does mean that
one of you is leaving us.
1151
00:55:14,320 --> 00:55:15,760
The celebrity leaving us...
1152
00:55:19,360 --> 00:55:20,800
..is Jamelia.
1153
00:55:20,840 --> 00:55:22,680
Oh...
1154
00:55:24,440 --> 00:55:27,840
Jamelia, you have been
a bundle of joy.
1155
00:55:27,880 --> 00:55:29,760
Oh, honestly...
We've loved having you.
1156
00:55:29,800 --> 00:55:31,200
Loved the flavours.
1157
00:55:31,240 --> 00:55:33,080
Thank you. Loved your smile.
1158
00:55:33,120 --> 00:55:34,600
Loved your matching outfits.
1159
00:55:36,080 --> 00:55:38,160
Honestly,
thank you so much for having me.
1160
00:55:38,200 --> 00:55:40,360
This has literally been
a dream come true.
1161
00:55:40,400 --> 00:55:42,600
I'm so proud of you guys.
Friends for life!
1162
00:55:42,640 --> 00:55:44,080
I love you.
1163
00:55:44,120 --> 00:55:45,520
Whoo! Thank you.
1164
00:55:48,280 --> 00:55:52,000
Oh, I have to be honest and say
I'm absolutely gutted to be going.
1165
00:55:52,040 --> 00:55:53,480
I really am.
1166
00:55:54,720 --> 00:55:57,520
But at the same time,
I can't help but be proud of myself
1167
00:55:57,560 --> 00:55:59,160
for getting here.
1168
00:55:59,200 --> 00:56:03,120
Part of me definitely regrets
being so ambitious today.
1169
00:56:03,160 --> 00:56:06,120
But they do say go big or go home.
1170
00:56:06,160 --> 00:56:09,520
And obviously, you know,
like the overachiever I am,
1171
00:56:09,560 --> 00:56:11,240
I've managed to do both!
1172
00:56:18,000 --> 00:56:19,440
Congratulations, you guys.
1173
00:56:19,480 --> 00:56:21,200
You're in the final four!
1174
00:56:21,240 --> 00:56:23,160
CHEERING
1175
00:56:23,200 --> 00:56:26,160
It was very much squeaky bum time.
1176
00:56:26,200 --> 00:56:29,320
But I am so happy to be here.
1177
00:56:29,360 --> 00:56:31,440
I give myself a tap on the back,
1178
00:56:31,480 --> 00:56:32,720
not a pat.
1179
00:56:34,240 --> 00:56:36,920
When I got through the first week
I was thrilled, when I got into
1180
00:56:36,960 --> 00:56:39,160
the semifinal it was brilliant.
Now I'm in the last four.
1181
00:56:39,200 --> 00:56:43,320
I'm like, honestly,
I'm having the best dream ever.
1182
00:56:43,360 --> 00:56:44,440
It's fantastic.
1183
00:56:44,480 --> 00:56:46,320
I'm buzzing, though.
1184
00:56:46,360 --> 00:56:48,000
What is going on?!
1185
00:56:48,040 --> 00:56:52,680
Now I've got to put the work in
and make sure I'm taken seriously
1186
00:56:52,720 --> 00:56:52,960
Now I've got to put the work in
and make sure I'm taken seriously
1187
00:56:53,000 --> 00:56:54,560
to get to that final three.
1188
00:56:56,000 --> 00:56:58,520
It does mean a lot,
the more you go on.
1189
00:56:58,560 --> 00:57:01,160
I've learnt more from this show
than any other TV show
1190
00:57:01,200 --> 00:57:02,800
I've done before.
1191
00:57:02,840 --> 00:57:04,960
Like, I went into Strictly
an awful dancer
1192
00:57:05,000 --> 00:57:06,720
and I came out even worse.
1193
00:57:06,760 --> 00:57:10,200
But yeah, it's a brilliant,
brilliant day.
1194
00:57:15,680 --> 00:57:16,960
Next time...
1195
00:57:18,080 --> 00:57:19,640
Right!
1196
00:57:19,680 --> 00:57:21,360
Keep going.
1197
00:57:21,400 --> 00:57:24,400
The celebrities fight for a place
in the final three...
1198
00:57:25,880 --> 00:57:27,880
This is an extraordinary
piece of work.
1199
00:57:27,920 --> 00:57:30,800
..before facing
their biggest challenge yet -
1200
00:57:30,840 --> 00:57:32,360
Chef's Table.
1201
00:57:32,400 --> 00:57:33,440
Bon appetit.
1202
00:57:33,480 --> 00:57:37,160
Mentored by one of the UK's
most respected talents,
1203
00:57:37,200 --> 00:57:39,160
Robin Gill.
1204
00:57:39,200 --> 00:57:40,520
Whoohoo! I'm happy.
1205
00:57:41,920 --> 00:57:43,600
Great plate of food.
1206
00:57:43,640 --> 00:57:45,240
These are very good cooks.