1 00:00:03,040 --> 00:00:06,240 It's the Celebrity MasterChef semifinals. 2 00:00:06,280 --> 00:00:10,120 And only the eight best cooks remain. 3 00:00:10,160 --> 00:00:13,440 Every now and then, the thought of winning creeps in, 4 00:00:13,480 --> 00:00:16,640 {\an8}and then I'm like, "Humble yourself, Meesh. 5 00:00:16,680 --> 00:00:18,120 {\an8}"Relax your skin, girl." 6 00:00:19,560 --> 00:00:22,080 {\an8}I'm giving it everything. I'm at full tilt. 7 00:00:23,760 --> 00:00:26,760 Tonight...There's so much to do. 8 00:00:26,800 --> 00:00:29,160 ..the temperature rises. 9 00:00:29,200 --> 00:00:31,760 This is a shambles. These are all burnt. 10 00:00:31,800 --> 00:00:33,120 SHE LAUGHS 11 00:00:33,160 --> 00:00:35,880 No! Oh, my God. 12 00:00:35,920 --> 00:00:37,080 This is touch and go as to 13 00:00:37,120 --> 00:00:39,920 whether we get any food out of that tent or not. I'm going to cry. 14 00:00:39,960 --> 00:00:41,720 I'm going to cry very shortly. 15 00:00:41,760 --> 00:00:45,480 And one more celebrity is sent home. 16 00:00:45,520 --> 00:00:47,520 {\an8}I've spent more time in the kitchen than 17 00:00:47,560 --> 00:00:51,840 {\an8}I have in the bathroom or the bedroom since I started MasterChef. 18 00:00:51,880 --> 00:00:56,080 {\an8}My creative side is just in overdrive now. 19 00:00:56,120 --> 00:00:59,280 {\an8}When I'm at home, I think, "It would be sick to win it, wouldn't it?" 20 00:00:59,320 --> 00:01:01,560 Ah, it would be so cool. 21 00:01:01,600 --> 00:01:05,960 Time to turn up the heat, time to put them under serious pressure. 22 00:01:06,000 --> 00:01:09,080 What more have they got to show us? What else can they do? 23 00:01:09,120 --> 00:01:10,960 Who's going to be our champion? 24 00:01:20,760 --> 00:01:21,840 {\an8}It's early morning... 25 00:01:24,120 --> 00:01:28,160 ..and the semifinalists have been transported to County Durham... 26 00:01:28,200 --> 00:01:29,720 HORN HONKS 27 00:01:29,760 --> 00:01:32,000 ..at the start of the 20th century. 28 00:01:52,400 --> 00:01:56,400 Welcome to a Celebrity MasterChef semifinal. Woo! Yay! 29 00:01:56,440 --> 00:01:59,120 And welcome to Beamish in County Durham. 30 00:01:59,160 --> 00:02:02,360 This open-air museum brings the history of the north-east to 31 00:02:02,400 --> 00:02:06,760 life, and this is a replica of an early 20th-century pit village. 32 00:02:06,800 --> 00:02:07,400 life, and this is a replica of an early 20th-century pit village. 33 00:02:09,000 --> 00:02:12,680 Today, we want you to make a feast for the workers 34 00:02:12,720 --> 00:02:14,920 and inhabitants of this village. 35 00:02:16,680 --> 00:02:21,640 Between you, you are going to feed over 100 people. 36 00:02:21,680 --> 00:02:22,320 Between you, you are going to feed over 100 people. 37 00:02:22,360 --> 00:02:24,160 Marcus... Yes, sir? 38 00:02:24,200 --> 00:02:29,040 ..Jamelia, Shazia, Luca, you are the Blue team. 39 00:02:29,080 --> 00:02:29,640 ..Jamelia, Shazia, Luca, you are the Blue team. 40 00:02:29,680 --> 00:02:32,040 Yes! 41 00:02:32,080 --> 00:02:36,480 Mica, Max, Amy, Wynne, 42 00:02:36,560 --> 00:02:38,960 you're the Red team. Yay! 43 00:02:40,400 --> 00:02:43,200 As you can see, there are two tents set up, 44 00:02:43,240 --> 00:02:48,200 and we've provided for you the ingredients to make the feast. 45 00:02:48,240 --> 00:02:48,680 and we've provided for you the ingredients to make the feast. 46 00:02:48,720 --> 00:02:51,640 It's got to be delicious, it's got to be hearty, 47 00:02:51,680 --> 00:02:54,440 and it's got to reflect the food of the north-east. 48 00:02:55,600 --> 00:02:58,080 First thing you'll need to do is decide who's going to 49 00:02:58,120 --> 00:03:00,600 be your team leader. 50 00:03:00,640 --> 00:03:02,920 OK. Two and a half hours. Off you go. 51 00:03:02,960 --> 00:03:05,560 Let's get in, get in, get in, see what we've got. 52 00:03:07,480 --> 00:03:10,320 I've never cooked in bulk. 53 00:03:10,360 --> 00:03:14,760 I've only cooked for like six to ten people, so this is insane. 54 00:03:16,120 --> 00:03:19,920 {\an8}I'm worried about timings. Timings is not my strong suit. 55 00:03:19,960 --> 00:03:22,320 Yeah, I just hope we can pull it off. 56 00:03:22,360 --> 00:03:25,760 Who's going to be team leader? You don't want to do it? No. 57 00:03:25,800 --> 00:03:29,680 I kind of feel like Marcus is a natural leader. Just be the leader. 58 00:03:29,720 --> 00:03:32,400 Just because I'm posh. 59 00:03:32,440 --> 00:03:35,000 Fine. Amy, be in charge. Really? 60 00:03:35,040 --> 00:03:36,840 Yeah, you're going to be fantastic. 61 00:03:36,880 --> 00:03:41,000 You're diplomatic, you're wonderful. Fine. But it's a team. 62 00:03:41,040 --> 00:03:43,080 Yeah, totally. 63 00:03:43,120 --> 00:03:46,400 With leaders chosen, each team now has two and a half hours 64 00:03:46,440 --> 00:03:49,440 to prepare a meat, fish and veg main 65 00:03:49,480 --> 00:03:53,920 and dessert from ingredients that include some pit village staples. 66 00:03:53,960 --> 00:03:57,640 This has got to be quality, for big numbers, in a tent, 67 00:03:57,680 --> 00:03:59,040 in a short space of time. 68 00:03:59,080 --> 00:04:01,240 It's a massive challenge, and so it should be. 69 00:04:01,280 --> 00:04:03,600 This is a MasterChef semifinal. 70 00:04:04,720 --> 00:04:08,960 The Red team's selection includes beef, local ale... 71 00:04:09,000 --> 00:04:09,560 The Red team's selection includes beef, local ale... 72 00:04:09,600 --> 00:04:11,800 Do you want me to make a pie? Yeah. 73 00:04:11,840 --> 00:04:15,000 And I'll do a Newkie Brown gravy with it. 74 00:04:15,040 --> 00:04:18,440 ..mackerel...I'll do anything. I'll do the fish. 75 00:04:18,480 --> 00:04:22,240 Can you fillet the fish? I ain't filleted fish, but I'll crack on. 76 00:04:22,280 --> 00:04:23,640 ..root veg... 77 00:04:23,680 --> 00:04:27,880 What about for the veggie, a cauliflower cheese type vibe? 78 00:04:27,920 --> 00:04:31,600 But is that a bit boring? No, not at all. That sounds fit. 79 00:04:31,640 --> 00:04:33,720 ..dried fruit and nuts. 80 00:04:33,760 --> 00:04:35,920 Do you want me to make a sponge? Yeah. 81 00:04:35,960 --> 00:04:39,840 But flavour it with almond. Yeah, and a custard. Cool, right. 82 00:04:39,880 --> 00:04:41,720 Let's go, team. Yay! 83 00:04:44,760 --> 00:04:49,120 {\an8}I'm team leader, which means that if we fail, it'll be my fault, 84 00:04:49,160 --> 00:04:51,800 won't it? What an idiot. Why did I say yes to that? 85 00:04:53,800 --> 00:04:57,160 The Blue team's options include chicken... 86 00:04:57,200 --> 00:05:00,200 I can do a chicken curry because they've got turmeric, 87 00:05:00,240 --> 00:05:02,680 curry powder, ground coriander. 88 00:05:02,720 --> 00:05:05,120 ..plaice...Luca Bish is on the fish. 89 00:05:05,160 --> 00:05:06,960 So you're going to do, like, fish and chips? 90 00:05:07,000 --> 00:05:08,720 I think so, yeah. 91 00:05:08,760 --> 00:05:11,240 With mushy peas. Wicked. 92 00:05:11,280 --> 00:05:12,680 ..butternut squash... 93 00:05:12,720 --> 00:05:15,360 We need a vegetarian dish. 94 00:05:15,400 --> 00:05:17,760 ..and apples.Can I do dessert? 95 00:05:17,800 --> 00:05:20,600 I do this thing called an apple crumb cake, and I kind of feel 96 00:05:20,640 --> 00:05:22,000 like that would be really nice. 97 00:05:22,040 --> 00:05:24,720 It's kind of like a mixture between a cake and an apple crumble. 98 00:05:24,760 --> 00:05:26,000 What do you want to do? 99 00:05:26,040 --> 00:05:29,040 Well, I'm the team leader, so I'm just going to watch. 100 00:05:29,080 --> 00:05:30,880 THEY LAUGH 101 00:05:30,920 --> 00:05:33,400 {\an8}Obviously, having Marcus as team leader, it's good. 102 00:05:33,440 --> 00:05:36,880 {\an8}He's...posh, old and witty, 103 00:05:36,920 --> 00:05:38,160 so he's on the ball. 104 00:05:38,200 --> 00:05:41,160 We needed someone like him. 105 00:05:41,200 --> 00:05:45,280 Despite no plan for a veg option, and no rice in the larder to go 106 00:05:45,320 --> 00:05:46,480 with their curry, 107 00:05:46,520 --> 00:05:50,320 the Blue team have begun to prep their menu. 108 00:05:50,360 --> 00:05:55,200 I do feel like we're kind of winging it as we go along here, but I guess 109 00:05:55,240 --> 00:05:55,520 I do feel like we're kind of winging it as we go along here, but I guess 110 00:05:55,560 --> 00:06:00,160 I'll clarify as we go. 111 00:06:00,200 --> 00:06:03,960 More decisive plans are in place in the Red tent, as opera singer 112 00:06:04,000 --> 00:06:07,480 Wynne is under way, butchering three whole strip loins 113 00:06:07,520 --> 00:06:11,880 of beef for 30 portions of the team's meat main course. 114 00:06:11,920 --> 00:06:15,160 I'm making a beef and ale pie, basically. 115 00:06:15,200 --> 00:06:17,800 My gran will be proud because I'm using suet. 116 00:06:17,840 --> 00:06:20,520 And she used to say that was the secret to good pastry, 117 00:06:20,560 --> 00:06:24,720 but I've never used suet. So, I mean, how hard can it be, right? 118 00:06:24,760 --> 00:06:27,320 Wynne's taking charge of a meat pie. 119 00:06:27,360 --> 00:06:30,360 We've got celeriac and horseradish mash to go with it. 120 00:06:30,400 --> 00:06:32,960 There's a winter warmer. 121 00:06:33,000 --> 00:06:36,800 TV personality Mica has the painstaking task of prepping 122 00:06:36,840 --> 00:06:40,360 30 portions of mackerel for the team's fish course, 123 00:06:40,400 --> 00:06:43,320 which will also be served with a celeriac mash 124 00:06:43,360 --> 00:06:45,360 and braised fennel. 125 00:06:45,400 --> 00:06:50,440 I've never filleted a fish before, and I'm on fish - filleting fishes. 126 00:06:50,480 --> 00:06:50,600 I've never filleted a fish before, and I'm on fish - filleting fishes. 127 00:06:50,640 --> 00:06:54,000 I've just got loads to do, and I feel like the time 128 00:06:54,040 --> 00:06:55,360 is just going to run out. 129 00:06:55,400 --> 00:06:57,520 What have you learned about mackerel so far, Meesh? 130 00:06:57,560 --> 00:07:00,640 Don't opt for the fish. That's what I've learnt. Why? 131 00:07:00,680 --> 00:07:03,280 Because this is hard-going. 132 00:07:03,320 --> 00:07:05,480 I feel like I've stitched myself up. 133 00:07:05,520 --> 00:07:07,640 I was like, "Yeah, it's all right. I'll do the fish." 134 00:07:08,920 --> 00:07:13,520 As well as peeling and chopping 15 celeriacs for the mash... 135 00:07:13,560 --> 00:07:15,360 There's so much to do. 136 00:07:15,400 --> 00:07:20,200 ..Emmerdale star and team leader Amy is overseeing the veg main. 137 00:07:20,280 --> 00:07:24,040 What's veggie option? Cauliflower and leek gratin... 138 00:07:24,080 --> 00:07:27,440 ..cheesy, cheesy cheesiness, with pease pudding 139 00:07:27,480 --> 00:07:30,080 crumble on top. Whose is the pease pudding crumble idea? 140 00:07:30,120 --> 00:07:32,880 Wynne's. Wynne, tell me about pease pudding crumble. 141 00:07:32,920 --> 00:07:36,480 Just split peas, onion, stock. 142 00:07:36,520 --> 00:07:40,080 Cook it off, crumble it over the top, whack it in the oven. 143 00:07:40,120 --> 00:07:41,680 Is it not a wet consistency? 144 00:07:41,720 --> 00:07:44,200 It might be, but it'll dry out by then. 145 00:07:44,240 --> 00:07:46,160 Does that sound good? 146 00:07:46,200 --> 00:07:48,200 It's going to be great! It's local. 147 00:07:49,920 --> 00:07:52,600 And how is it going in bakery corner? 148 00:07:52,640 --> 00:07:55,040 My feet are like blocks of ice. 149 00:07:55,080 --> 00:07:56,600 At the back of the tent, 150 00:07:56,640 --> 00:08:00,560 boyband singer Max is working on the cake mix for 60 portions 151 00:08:00,600 --> 00:08:04,040 of an almond sponge and glace cherry dessert. 152 00:08:04,080 --> 00:08:07,720 This sponge of yours with glace cherries. You may have hit 153 00:08:07,760 --> 00:08:09,960 on something. It's a Newcastle pudding. 154 00:08:10,000 --> 00:08:11,360 That's what I was picturing. 155 00:08:11,400 --> 00:08:13,440 So it's like an upside down, like a turn-out. 156 00:08:13,480 --> 00:08:16,040 So you put your cherries in the bottom, then the sponge. 157 00:08:16,080 --> 00:08:19,160 Then when you cook it, tip it out, and then we'll pour custard on top. 158 00:08:19,200 --> 00:08:20,840 Great. A sponge pudding, 159 00:08:20,880 --> 00:08:24,080 fruit and custard is much-loved across all of these beautiful, 160 00:08:24,120 --> 00:08:27,440 windswept islands. That is going to go down a storm. 161 00:08:27,480 --> 00:08:30,360 It's for so many people, though. 60. 162 00:08:31,480 --> 00:08:33,600 So it's a lot of cake. 163 00:08:33,640 --> 00:08:37,600 The enormity of the task is also a concern for the Blue team. 164 00:08:39,160 --> 00:08:43,040 So team leader Marcus has joined forces with fellow comedian Shazia 165 00:08:43,080 --> 00:08:45,880 to help with the prep for her chicken curry. 166 00:08:45,920 --> 00:08:49,200 Marcus, I'll chop the onions and all the spices and I'll start 167 00:08:49,240 --> 00:08:51,440 making the sauce. OK. 168 00:08:51,480 --> 00:08:53,560 Marcus, how many portions of chicken are you doing? 169 00:08:53,600 --> 00:08:56,360 I should have really done some maths. 170 00:08:56,400 --> 00:08:59,280 I would say people are going to want at least two each. 171 00:08:59,320 --> 00:09:01,040 So how many pieces have you done so far? 172 00:09:01,080 --> 00:09:03,040 I have no idea. That many. 173 00:09:03,080 --> 00:09:05,080 Five, maybe, I think. 174 00:09:05,120 --> 00:09:07,800 Not really the right way to be doing mass catering, 175 00:09:07,840 --> 00:09:09,600 to work out on that many. 176 00:09:09,640 --> 00:09:13,040 No. We've got a chicken curry under way, but they don't really know 177 00:09:13,080 --> 00:09:15,760 what they're going to serve with it. Curry and rice, you want. 178 00:09:15,800 --> 00:09:18,240 And if you haven't got the rice, maybe you shouldn't have made 179 00:09:18,280 --> 00:09:21,200 the curry. Fish main course? We're going to do fish and chips 180 00:09:21,240 --> 00:09:23,720 with mushy peas and tartare sauce. Nice. 181 00:09:23,760 --> 00:09:26,880 Luca, do you think battered or crumbed? 182 00:09:26,920 --> 00:09:29,800 I half only know how to fillet it, let alone cook it. 183 00:09:29,840 --> 00:09:31,240 OK. 184 00:09:31,280 --> 00:09:33,640 Vegetarian - anybody considered yet? 185 00:09:35,280 --> 00:09:38,640 Vegetarian option? Nothing. 186 00:09:38,680 --> 00:09:40,720 Nada. Zero. 187 00:09:40,760 --> 00:09:43,160 There is not a vegetarian option. 188 00:09:43,200 --> 00:09:47,360 At the moment, the proposal for the vegetarian needs some thought, 189 00:09:47,400 --> 00:09:49,720 and not just an apology note. 190 00:09:49,760 --> 00:09:52,080 How many fish are there, Luca? 191 00:09:52,120 --> 00:09:55,680 I'm just doing them and just hoping there's enough. 192 00:09:55,720 --> 00:09:57,760 In charge of the fish and chips main, 193 00:09:57,800 --> 00:10:01,680 reality TV star and former fishmonger Luca will need to remove 194 00:10:01,720 --> 00:10:04,200 the fillets from 30 whole plaice. 195 00:10:04,240 --> 00:10:08,560 I am actually remembering what you kind of do 196 00:10:08,600 --> 00:10:09,720 with a fish now. 197 00:10:09,760 --> 00:10:12,760 When the Love Island fame runs out and I need some money again, 198 00:10:12,800 --> 00:10:15,920 I'll get back on the block and go do some nice fillets like that. 199 00:10:18,200 --> 00:10:19,440 On dessert, 200 00:10:19,480 --> 00:10:23,560 the first job for pop singer Jamelia is to prep five kilos of apples 201 00:10:23,600 --> 00:10:26,120 for her crumble cake creation, which she plans 202 00:10:26,160 --> 00:10:27,480 to serve with custard. 203 00:10:27,520 --> 00:10:31,880 I've baked cakes loads of times before, but definitely not on this 204 00:10:31,920 --> 00:10:35,320 scale, so I'm just going to fake it till I make it. 205 00:10:37,000 --> 00:10:41,240 There are good ideas in this Blue team, but the devil is in the detail 206 00:10:41,280 --> 00:10:43,080 and no-one's working on detail. 207 00:10:43,120 --> 00:10:46,320 I definitely don't feel like we've kind of really solidly 208 00:10:46,360 --> 00:10:48,520 clarified exactly what we're doing yet. 209 00:10:48,560 --> 00:10:50,920 We don't know how the fish is going to be cooked. 210 00:10:50,960 --> 00:10:53,360 We don't actually know what's going to go with the curry. 211 00:10:53,400 --> 00:10:57,640 Nobody knows where the vegetarian dish is going to come from. 212 00:11:01,080 --> 00:11:03,640 Right, guys, you've had 45 minutes already. 213 00:11:03,680 --> 00:11:05,280 Already?! That's it. Yep. 214 00:11:05,320 --> 00:11:07,840 So that means you've only got an hour and 45 minutes left. 215 00:11:07,880 --> 00:11:09,800 AMY GASPS Go, go, go, go, go. 216 00:11:09,840 --> 00:11:13,680 Red team leader Amy is ploughing on with the mass of veg prep, 217 00:11:13,720 --> 00:11:17,560 which includes chopping cauliflower for the veggie main and the fennel 218 00:11:17,600 --> 00:11:19,880 to accompany Mica's fish. 219 00:11:19,920 --> 00:11:22,640 You can't go any faster than you can go. It's weird. 220 00:11:22,680 --> 00:11:26,600 So I've got fingers in a lot of pies at the moment. 221 00:11:26,640 --> 00:11:29,120 Did you stitch me up, Amy, putting me on fish? 222 00:11:29,160 --> 00:11:31,600 Babes, you know I would have done that for you. 223 00:11:31,640 --> 00:11:32,880 MICA CHUCKLES 224 00:11:32,920 --> 00:11:34,720 I'm the biggest Gogglebox fan going. 225 00:11:34,760 --> 00:11:36,320 MICA LAUGHS 226 00:11:36,360 --> 00:11:40,240 Mica's managed to remove the fillets from all 30 mackerel. 227 00:11:40,280 --> 00:11:42,480 That's it. 228 00:11:42,520 --> 00:11:45,680 Done. But her fish prep is far from over. 229 00:11:45,720 --> 00:11:48,360 Well, no, I'm not done. I still got to take the bones out. 230 00:11:48,400 --> 00:11:49,960 MICA LAUGHS 231 00:11:50,000 --> 00:11:51,520 God! 232 00:11:51,560 --> 00:11:55,880 On dessert, Max also has a mammoth task ahead, making enough sponge 233 00:11:55,920 --> 00:12:00,520 to fill eight individual pans, each layered with cherries. 234 00:12:00,560 --> 00:12:02,960 Messy over here, isn't it? 235 00:12:03,000 --> 00:12:05,320 Not cooking yet, but it's nearly there. 236 00:12:05,360 --> 00:12:07,560 I've got two more pans to fill. 237 00:12:09,960 --> 00:12:13,160 Cooking is already under way for the steak and ale pie. 238 00:12:13,200 --> 00:12:17,080 And with his beef and mushroom filling tenderising, Wynne can add 239 00:12:17,120 --> 00:12:19,240 the all-important local ale... 240 00:12:20,560 --> 00:12:23,240 Oh, my God. That is off the scale. I love that. 241 00:12:23,280 --> 00:12:25,280 ..and move on to the next challenge, 242 00:12:25,320 --> 00:12:28,960 his first attempt at a suet pastry lid. 243 00:12:29,000 --> 00:12:31,840 HUMMING:Dee, dee, dee, dee, dee, dee, dee, dee... 244 00:12:31,880 --> 00:12:34,560 # Food, glorious food 245 00:12:34,600 --> 00:12:36,400 # What is it about it? 246 00:12:37,400 --> 00:12:39,320 # Three banquets a day 247 00:12:40,840 --> 00:12:43,160 # Our favourite diet 248 00:12:43,200 --> 00:12:46,000 # Just picture a great big steak 249 00:12:46,040 --> 00:12:49,120 # Fried, roasted or stewed 250 00:12:49,160 --> 00:12:50,880 # Food Glorious 251 00:12:50,920 --> 00:12:52,280 # Food Wonderful 252 00:12:52,320 --> 00:12:53,520 # Food 253 00:12:53,560 --> 00:12:55,400 # Glorious food! # 254 00:12:55,440 --> 00:12:57,400 Hey, hey! 255 00:12:57,440 --> 00:12:59,000 This is helping. 256 00:13:01,720 --> 00:13:06,200 In the Blue tent, there's far less to sing about. 257 00:13:06,240 --> 00:13:09,880 Marcus has started to seal the first batch of chicken for the curry 258 00:13:09,920 --> 00:13:11,680 in Shazia's spice mix. 259 00:13:11,720 --> 00:13:15,400 But with no rice available, the team still haven't worked out 260 00:13:15,440 --> 00:13:17,480 what they plan to serve it with. 261 00:13:17,520 --> 00:13:19,680 I'm worried about curry with no rice. 262 00:13:19,720 --> 00:13:22,320 Do you know what, Marcus? I'm going to do chapatis. 263 00:13:22,360 --> 00:13:24,560 Chapatis! Nice. 264 00:13:24,600 --> 00:13:27,840 I'll have to get the dough made right now. 265 00:13:27,880 --> 00:13:31,240 What are we doing our goujons, battered or breaded? 266 00:13:31,280 --> 00:13:33,760 Look. They're breadcrumbs. 267 00:13:33,800 --> 00:13:35,720 That's it. There you go. 268 00:13:35,760 --> 00:13:39,120 Breaded goujons of fish. Delicious. 269 00:13:39,160 --> 00:13:42,560 Luca has been cleaning the fish, and he's doing very, very well. 270 00:13:42,600 --> 00:13:45,720 But the chips haven't even had a thought just yet. 271 00:13:45,760 --> 00:13:48,840 Unless they start to get chips done very, very soon, 272 00:13:48,880 --> 00:13:51,880 they're going to be in big trouble. 273 00:13:51,920 --> 00:13:56,320 On dessert, Jamelia's peeled, cored and sliced all her apples, 274 00:13:56,360 --> 00:13:59,400 but has only just started making the sponge for 60 portions 275 00:13:59,440 --> 00:14:01,480 of her crumble cake. 276 00:14:01,520 --> 00:14:04,360 The volume is horrific. 277 00:14:04,400 --> 00:14:06,880 I don't know how many eggs to start with. 278 00:14:06,920 --> 00:14:09,760 I see! Hang on. Hang on a minute. Hang on. Help me. 279 00:14:09,800 --> 00:14:11,720 So when you made the sponge before... Yes. 280 00:14:11,760 --> 00:14:14,680 ..how many portions was that? For four people, it was four eggs. 281 00:14:14,720 --> 00:14:18,000 All right, so you need an egg per person. OK. OK. 282 00:14:18,040 --> 00:14:19,520 I love you. 283 00:14:19,560 --> 00:14:22,200 Smells nice, whatever you're burning. 284 00:14:22,240 --> 00:14:25,280 This is a shambles. These are all burnt completely. 285 00:14:25,320 --> 00:14:26,920 That's all right. Don't worry. Are they? 286 00:14:26,960 --> 00:14:29,160 I lost control of two pans. 287 00:14:29,200 --> 00:14:32,320 Mercifully, they only had spices in at that stage and not chicken. 288 00:14:32,360 --> 00:14:34,480 So the chicken wasn't ruined. 289 00:14:34,520 --> 00:14:36,000 Very, very stressful. 290 00:14:38,480 --> 00:14:41,800 It's just an awful lot of balls to keep in the air at the same time. 291 00:14:41,840 --> 00:14:44,320 Don't forget about your vegetarian! 292 00:14:47,600 --> 00:14:52,400 While both teams battle on, the local village is a hive of activity. 293 00:14:55,000 --> 00:14:59,160 Beamish is one of the finest open-air museums in the world. 294 00:15:00,520 --> 00:15:02,360 Opened in 1970, 295 00:15:02,400 --> 00:15:06,520 the museum's goal was to create a time capsule to illustrate the way 296 00:15:06,560 --> 00:15:10,880 of life in a region that was rapidly losing its industrial heritage. 297 00:15:10,920 --> 00:15:11,360 of life in a region that was rapidly losing its industrial heritage. 298 00:15:12,960 --> 00:15:15,640 {\an8}It's a rich area, full of the mining history. 299 00:15:15,680 --> 00:15:18,440 {\an8}There are other pockets of history - the shipbuilding, the steel 300 00:15:18,480 --> 00:15:20,480 industry, salt as well. 301 00:15:20,520 --> 00:15:22,760 But coal mines are really the bedrock. 302 00:15:22,800 --> 00:15:24,680 They're the grounding for the north-east. 303 00:15:24,720 --> 00:15:27,600 A lot of the villages that you pass through when you come up to Beamish 304 00:15:27,640 --> 00:15:31,480 are the villages where miners have led their lives. 305 00:15:31,520 --> 00:15:34,360 Run by hundreds of staff and volunteers, 306 00:15:34,400 --> 00:15:38,560 the museum is also a celebration of community and includes a fully 307 00:15:38,600 --> 00:15:43,760 operational town centre with its own bakery, sweet shop, 308 00:15:43,800 --> 00:15:46,560 bank, pub, 309 00:15:46,600 --> 00:15:47,960 and fish and chip shop. 310 00:15:49,000 --> 00:15:51,360 We've got this wonderful feast that's going to take place 311 00:15:51,400 --> 00:15:54,280 in the pit village, which is the perfect setting. 312 00:15:54,320 --> 00:15:57,080 These folks were either down the pit or they're out in the field. 313 00:15:57,120 --> 00:15:59,600 So when they come in to eat, they're hungry and they want 314 00:15:59,640 --> 00:16:01,640 something that's going to fill them up. 315 00:16:02,760 --> 00:16:04,800 Really excited to see what the contestants 316 00:16:04,840 --> 00:16:06,520 are going to be cooking. 317 00:16:06,560 --> 00:16:09,080 But also, I'm wondering whether some of their ideas have come 318 00:16:09,120 --> 00:16:11,080 from the history of the food of the north-east, 319 00:16:11,120 --> 00:16:13,240 which will be interesting to see. 320 00:16:20,000 --> 00:16:22,480 There's just over an hour to go. 321 00:16:22,520 --> 00:16:25,320 JOHN:Amy, your milk's boiling over! 322 00:16:25,360 --> 00:16:28,320 Oh! Thanks. Sugar! 323 00:16:28,360 --> 00:16:31,960 And in the Red tent, Amy is simmering all her root veg in milk 324 00:16:32,000 --> 00:16:35,000 to add extra richness to the celeriac mash 325 00:16:35,040 --> 00:16:36,920 and cauliflower cheese. 326 00:16:36,960 --> 00:16:40,360 I didn't realise we had a limited amount of milk and I've used every 327 00:16:40,400 --> 00:16:42,800 single bottle on the mash. 328 00:16:42,840 --> 00:16:46,720 And she's left Max with a problem. With his eight trays of almond 329 00:16:46,760 --> 00:16:50,360 sponge in to bake, his next challenge is the custard. 330 00:16:51,680 --> 00:16:54,200 60 portions of custard with no milk. 331 00:16:55,640 --> 00:16:57,920 So I'm still trying to work that one out. 332 00:16:59,240 --> 00:17:02,200 The Red team have got to make custard for 60 people. 333 00:17:02,240 --> 00:17:04,520 I think presently they're going to be looking for a field 334 00:17:04,560 --> 00:17:06,800 and a couple of cows to be able to milk them. 335 00:17:06,840 --> 00:17:10,040 Keen to help, Wynne has a plan. 336 00:17:10,080 --> 00:17:13,320 What are you cooking? Looks great. Get out, Wynne! 337 00:17:13,360 --> 00:17:17,080 No, I'm just missing Jim-Jam. Oh, are you missing me? 338 00:17:17,120 --> 00:17:20,160 Yeah. Loads. Oh, you're such a liar! 339 00:17:20,200 --> 00:17:23,640 He's stealing! No, just one milk. Just one milk, that's all. 340 00:17:23,680 --> 00:17:25,840 I love you. Bye. 341 00:17:27,520 --> 00:17:30,600 Wynne may have helped kick-start the first batch of custard, 342 00:17:30,640 --> 00:17:33,400 but he still needs to race to get his beef and ale pies 343 00:17:33,440 --> 00:17:34,760 in the oven. 344 00:17:34,800 --> 00:17:36,280 Nice suet crust. 345 00:17:36,320 --> 00:17:39,760 Yeah. Will that still cook if that gets wet? 346 00:17:39,800 --> 00:17:42,880 Do you know? I don't know. 347 00:17:42,920 --> 00:17:45,520 It should do. It should do. OK. 348 00:17:45,560 --> 00:17:49,400 The beef pies have made it to the ovens, but on the fish 349 00:17:49,440 --> 00:17:52,040 section...Are we still doing fish, Meesh? Yeah. 350 00:17:52,080 --> 00:17:53,600 Can you believe this? 351 00:17:53,640 --> 00:17:56,840 ..Mica's still deboning the mackerel, which also needs to be 352 00:17:56,880 --> 00:17:59,440 baked with fennel before service. 353 00:17:59,480 --> 00:18:00,880 I just hope there ain't no bones. 354 00:18:00,920 --> 00:18:02,960 If anyone out there says they found a bone, 355 00:18:03,000 --> 00:18:05,280 they'd better keep it to themselves, you know? 356 00:18:07,800 --> 00:18:11,680 There's now just 40 minutes until service, and the Blue team's 357 00:18:11,720 --> 00:18:13,760 menu is still incomplete. 358 00:18:13,800 --> 00:18:15,240 We're very behind. 359 00:18:15,280 --> 00:18:17,440 Very, very behind. 360 00:18:17,480 --> 00:18:21,360 And we need to think hard about the vegetarian course 361 00:18:21,400 --> 00:18:24,440 and, like, what exactly we're doing with that. 362 00:18:24,480 --> 00:18:26,280 The Blue tent and their vegetarian dish. 363 00:18:26,320 --> 00:18:30,560 Marcus is cutting up butternut squash, but has no idea how that's 364 00:18:30,600 --> 00:18:32,000 going to become a dish. 365 00:18:32,040 --> 00:18:35,200 Honestly, that Blue team needed to make a plan. 366 00:18:35,240 --> 00:18:38,160 I need to get this roasting. 367 00:18:38,200 --> 00:18:40,840 And then after I've done that, I'll wing it. 368 00:18:40,880 --> 00:18:42,080 I don't know. 369 00:18:42,120 --> 00:18:45,600 I actually really don't know what's going to happen. 370 00:18:45,640 --> 00:18:48,800 And it's not just the veggie option that's been overlooked. 371 00:18:48,840 --> 00:18:52,120 Is anyone dealing with chips? Because we can't serve this fish 372 00:18:52,160 --> 00:18:53,920 without them. 373 00:18:53,960 --> 00:18:57,200 I'm kind of doing all this stuff, 374 00:18:57,240 --> 00:18:58,520 like bread-crumbing it. 375 00:18:59,880 --> 00:19:04,200 With his team busy on other tasks, Marcus has no choice but to abandon 376 00:19:04,240 --> 00:19:08,160 the vegetarian dish and start on the chips himself. 377 00:19:08,200 --> 00:19:11,640 There will not be enough time for me to peel all of these spuds 378 00:19:11,680 --> 00:19:14,560 on my own, but everyone's hands are full. 379 00:19:15,920 --> 00:19:20,560 Shazia's curry is simmering away, but she's also under the cosh. 380 00:19:20,640 --> 00:19:24,120 I'm making 30 chapatis by hand. 381 00:19:24,160 --> 00:19:28,640 I have never made 30 chapatis in any one go in my life. 382 00:19:29,640 --> 00:19:32,840 It's just a lot. It's just a lot. 383 00:19:32,880 --> 00:19:36,080 Full stop. And Jamelia is also swamped. 384 00:19:36,120 --> 00:19:39,400 She's still making the sponge mix for her cake and is yet 385 00:19:39,440 --> 00:19:41,680 to start her crumble topping. 386 00:19:41,720 --> 00:19:44,080 I have no idea how long it's going to take to bake 387 00:19:44,120 --> 00:19:46,880 and I really would have thought I'd have it in by now. 388 00:19:46,920 --> 00:19:48,080 And, um... 389 00:19:49,280 --> 00:19:51,600 ..yeah, I'm a bit panicky. 390 00:19:51,640 --> 00:19:55,200 Oh, gosh, I'm going to cry. I'm going to cry very shortly. 391 00:19:55,240 --> 00:19:57,440 Come back in ten minutes, I'll be crying. 392 00:19:57,480 --> 00:20:01,400 Oh, my word. The Blue team is in a state of virtual collapse. 393 00:20:01,440 --> 00:20:02,680 And I mean that. 394 00:20:02,720 --> 00:20:04,880 I mean, this is touch-and-go as to whether we get any food 395 00:20:04,920 --> 00:20:06,560 out of that tent or not. 396 00:20:09,120 --> 00:20:11,920 Look up the hill. There they are. Here they come. Look. 397 00:20:11,960 --> 00:20:13,320 Oh, my gosh! 398 00:20:13,360 --> 00:20:16,280 Which means you have half an hour to lunch, everybody. 399 00:20:16,320 --> 00:20:17,800 Just 30 minutes to lunch. 400 00:20:17,840 --> 00:20:19,280 Oh, my gosh! 401 00:20:19,320 --> 00:20:23,120 I hope these people want mackerel, you know? 402 00:20:23,160 --> 00:20:26,960 We're cooking on gas. We've got the desserts in the oven. 403 00:20:27,000 --> 00:20:30,000 We've got the fish almost filleted and deboned. 404 00:20:30,040 --> 00:20:33,040 We've got the pie in the oven, the pastry's done. 405 00:20:33,080 --> 00:20:35,560 This is our cauliflower and leek gratin. 406 00:20:35,600 --> 00:20:38,920 Nice, hearty, warming comfort food. 407 00:20:40,120 --> 00:20:43,680 It doesn't look that nice right now, but it will. 408 00:20:46,160 --> 00:20:50,560 In the Blue tent, Marcus has finally settled on a vegetarian option, 409 00:20:50,600 --> 00:20:52,800 using readymade puff pastry. 410 00:20:52,840 --> 00:20:57,000 I think onion and roasted butternut squash tart with a cheese top 411 00:20:57,040 --> 00:20:59,400 will be lovely - if we can do it in time. 412 00:20:59,440 --> 00:21:03,680 It may be that they just get roasted butternut squash. 413 00:21:03,720 --> 00:21:07,920 The heat is also on for Shazia, who is having to cook each of the 30 414 00:21:07,960 --> 00:21:09,760 chapatis individually. 415 00:21:09,800 --> 00:21:12,320 How are they coming along? I've got ten. 416 00:21:12,360 --> 00:21:15,160 Great. Well done. Brilliant. 417 00:21:15,200 --> 00:21:19,040 Has anyone got a spare hand to help with chips? 418 00:21:19,080 --> 00:21:21,840 I'm taking that silence as a no. 419 00:21:21,880 --> 00:21:25,200 With no volunteers, John steps in to help. 420 00:21:25,240 --> 00:21:29,640 But the long list of fish and chip jobs also includes the mushy peas 421 00:21:29,680 --> 00:21:31,560 and the tartare sauce. 422 00:21:31,600 --> 00:21:33,640 Luca, do you know how to make tartare sauce? 423 00:21:33,680 --> 00:21:34,720 No. 424 00:21:35,840 --> 00:21:37,640 What is it? 425 00:21:37,680 --> 00:21:39,800 Do we have mayonnaise? 426 00:21:39,840 --> 00:21:43,280 We had planned on doing tartare sauce, but we hadn't had time 427 00:21:43,320 --> 00:21:46,880 to check that there was mayonnaise. But it's OK. We adapt. 428 00:21:46,920 --> 00:21:48,400 I can do a salsa verde. 429 00:21:48,440 --> 00:21:51,720 Parsley, mustard, lemon juice and capers. 430 00:21:51,760 --> 00:21:53,920 Has anyone seen a plug socket? 431 00:21:57,200 --> 00:21:59,760 Jamelia's sponge is already made. 432 00:21:59,800 --> 00:22:01,800 This is the face of regrets. 433 00:22:02,920 --> 00:22:05,320 I should have just said I was making a cake. 434 00:22:05,360 --> 00:22:07,920 But the cake can't go into the oven until she's made 435 00:22:07,960 --> 00:22:09,360 the crumble topping. 436 00:22:09,400 --> 00:22:13,640 Not only am I worried about my own, I'm, like, looking at everything. 437 00:22:13,680 --> 00:22:15,960 I'm like, "Oh, this ain't going to work. 438 00:22:16,000 --> 00:22:18,640 "It ain't going to work. 439 00:22:18,680 --> 00:22:20,080 "We're not going to do it." 440 00:22:20,120 --> 00:22:22,680 Guys, you have just 15 minutes. 15 minutes. 441 00:22:22,720 --> 00:22:25,000 Right, we need to get those fish on, Meesh. 442 00:22:26,800 --> 00:22:30,640 Well done, babes. Well done, you. 443 00:22:30,680 --> 00:22:32,320 Outside the school hall, 444 00:22:32,360 --> 00:22:35,520 hungry villagers have started to gather for lunch. 445 00:22:35,560 --> 00:22:37,240 Good selection. Yes. 446 00:22:37,280 --> 00:22:41,200 Sounds quite good, the beef. Possibly a good choice so far. 447 00:22:41,240 --> 00:22:44,560 That looks insane. It does. It looks crispy! 448 00:22:44,600 --> 00:22:47,280 That would have been an absolute special, something like that. 449 00:22:47,320 --> 00:22:50,320 Any meat would have been a special treat. 450 00:22:50,360 --> 00:22:53,680 Veggie choices are more interesting than just a baked potato or something. 451 00:22:53,720 --> 00:22:56,440 I've never seen anybody make a crumble out of peas pudding. 452 00:22:56,480 --> 00:22:59,360 Yeah, well, today... Mate. ..is it. 453 00:23:00,560 --> 00:23:04,000 We've got salsa verde, we've got mushy peas, we've got chicken curry, 454 00:23:04,040 --> 00:23:06,040 we've got most of our chapatis. 455 00:23:06,080 --> 00:23:08,480 Luca's frying fish. 456 00:23:08,520 --> 00:23:10,200 It does look good, doesn't it? 457 00:23:10,240 --> 00:23:13,800 We do need, urgently, to get the chips on. 458 00:23:13,840 --> 00:23:18,240 With minutes to go, Jamelia's apple crumble cake is only just ready 459 00:23:18,280 --> 00:23:19,480 for the oven. 460 00:23:19,520 --> 00:23:21,760 Apple...apple... 461 00:23:21,800 --> 00:23:23,480 ..apple crumble! 462 00:23:25,280 --> 00:23:26,720 They've got apple crumble! 463 00:23:26,760 --> 00:23:29,720 And she's still not started her custard. 464 00:23:29,760 --> 00:23:33,080 Blue team, you are going from here in five minutes. 465 00:23:33,120 --> 00:23:35,080 OK? Everything needs to be ready to go. 466 00:23:35,120 --> 00:23:37,000 And Jamelia is staying behind, is she? 467 00:23:37,040 --> 00:23:38,760 Yeah, I'm going to stay behind. 468 00:23:40,000 --> 00:23:43,240 That looks so good. That looks wicked. 469 00:23:43,280 --> 00:23:46,320 Well done. Pie's in, your fish garnished, your vegetables. 470 00:23:46,360 --> 00:23:47,720 Where's your fennel? 471 00:23:53,400 --> 00:23:55,360 See you, guys. Ta-ra. 472 00:23:56,480 --> 00:23:57,920 Go on, Luca. 473 00:23:59,440 --> 00:24:01,440 The tarts are done, guys. 474 00:24:05,120 --> 00:24:07,160 Marcus! Yes, sir? Chips. 475 00:24:08,840 --> 00:24:11,600 Well done, guys. See you in a bit. 476 00:24:11,640 --> 00:24:13,640 How far is this dining room away?! 477 00:24:16,960 --> 00:24:21,040 With everything set, the pit villagers head in for lunch. 478 00:24:21,080 --> 00:24:22,640 They're on their way. 479 00:24:22,680 --> 00:24:25,520 The dining room is now open! 480 00:24:25,560 --> 00:24:28,680 # Pies, pies for sale. # 481 00:24:28,720 --> 00:24:32,200 And the crowds make a beeline for the Red team... 482 00:24:32,240 --> 00:24:36,200 You having the beef? Oh, well, you're a lucky lady. 483 00:24:36,240 --> 00:24:39,360 ..and Wynne's hearty steak and local ale pie... 484 00:24:39,400 --> 00:24:42,400 Some pie? Yes, please. Here we go, my darling. 485 00:24:42,440 --> 00:24:45,400 ..served with celeriac mash and beef gravy. 486 00:24:45,440 --> 00:24:47,360 Oh, lush. 487 00:24:47,400 --> 00:24:50,080 Are you going for the beef pie? OK. 488 00:24:50,120 --> 00:24:51,440 Everyone's loving his beef pie. 489 00:24:53,440 --> 00:24:56,800 Tasty. Yes. Lovely big chunks of meat as well. 490 00:24:56,840 --> 00:24:59,120 So, yes, very nice. 491 00:24:59,160 --> 00:25:01,000 The beef was lovely. It was really tender. 492 00:25:01,040 --> 00:25:04,160 And I like the celeriac mash. 493 00:25:04,200 --> 00:25:07,200 The pastry was a bit soggy, with all the gravy in it. 494 00:25:07,240 --> 00:25:09,480 But apart from that, it was really tasty. 495 00:25:11,480 --> 00:25:13,240 Wynne put a lot of work into this. 496 00:25:13,280 --> 00:25:15,840 Prepared all the meat, made a suet crust. 497 00:25:15,880 --> 00:25:19,920 Crispy pastry, big whole mushroom, gravy's nice. It's a good pie. 498 00:25:21,280 --> 00:25:25,080 Would you like to try some mackerel today? 499 00:25:25,120 --> 00:25:26,680 Lovely. 500 00:25:26,720 --> 00:25:30,920 The Red team's fish option of Mica's labour-intensive mackerel, 501 00:25:30,960 --> 00:25:35,400 served with braised fennel, celeriac mash and white wine sauce, 502 00:25:35,440 --> 00:25:36,920 is also trading well. 503 00:25:37,960 --> 00:25:40,960 Yeah, you're going to like that. 504 00:25:41,000 --> 00:25:42,920 The mackerel is just right. 505 00:25:45,040 --> 00:25:46,080 Perfect. 506 00:25:47,160 --> 00:25:49,880 It was very nice, and it was lovely having fennel. 507 00:25:49,920 --> 00:25:52,720 It's not a vegetable that you see very often. 508 00:25:54,000 --> 00:25:56,840 I think Mica should be happy if she never sees another mackerel 509 00:25:56,880 --> 00:25:59,200 as long as she lives. No, I think you're absolutely right. 510 00:25:59,240 --> 00:26:01,040 And you've got bones in yours. Look at that. 511 00:26:01,080 --> 00:26:04,200 That's a whopper. The mackerel's cooked OK. 512 00:26:04,240 --> 00:26:06,920 I love that celeriac mash. 513 00:26:06,960 --> 00:26:08,560 Nicely presented dish. 514 00:26:08,600 --> 00:26:11,440 The concept of fennel and mackerel together is a really good one. 515 00:26:12,640 --> 00:26:14,880 Hello. What can I get you? 516 00:26:14,920 --> 00:26:16,840 You're going to have some curry. All right. 517 00:26:16,880 --> 00:26:21,200 On the Blue section, Shazia's hearty chicken curry, 518 00:26:21,240 --> 00:26:24,720 served with home-made chapatis, is proving popular. 519 00:26:25,880 --> 00:26:28,040 Thank you very much. Thank you. 520 00:26:28,080 --> 00:26:30,520 What can I get you? Chicken curry. Chicken curry. 521 00:26:30,560 --> 00:26:32,960 Oh, my God, Marcus. It's going down a storm! 522 00:26:35,080 --> 00:26:36,320 It's absolutely lovely. 523 00:26:36,360 --> 00:26:38,840 I would say that the chicken's very tender, just falling 524 00:26:38,880 --> 00:26:41,680 off the bone. The chapati is slightly underdone, 525 00:26:41,720 --> 00:26:44,000 but other than that, it's been a lovely meal. 526 00:26:44,040 --> 00:26:47,040 It wasn't too hot. It was just nice. Loads of flavour. 527 00:26:47,080 --> 00:26:49,440 Yeah, I quite like the fact it was on the bone as well. 528 00:26:49,480 --> 00:26:51,920 It brings out the flavour in it, you know? I'd definitely 529 00:26:51,960 --> 00:26:54,680 have it again if I ever got the chance. 530 00:26:56,000 --> 00:26:59,520 I think it's difficult to serve a curry without any rice. 531 00:26:59,560 --> 00:27:02,440 But actually, it's nicely flavoured. 532 00:27:02,480 --> 00:27:04,880 You can taste coriander and you can also taste 533 00:27:04,920 --> 00:27:07,480 turmeric in there. I do...I do like it. 534 00:27:09,360 --> 00:27:12,960 If anybody would like fish and chips, please come to this side. 535 00:27:13,000 --> 00:27:14,360 Thank you very much. 536 00:27:17,080 --> 00:27:21,240 Luca is hoping his plaice and chips with mushy peas and salsa verde 537 00:27:21,280 --> 00:27:24,920 is good enough to compete with the local chippy. 538 00:27:24,960 --> 00:27:29,080 No problem. You've got enough chips? We have. There's loads more. 539 00:27:29,120 --> 00:27:31,400 Another tray? Another tray. Great. 540 00:27:33,000 --> 00:27:36,080 I've never had plaice before. I'm usually a haddock or cod man. 541 00:27:36,120 --> 00:27:37,320 But it was very nice. 542 00:27:37,360 --> 00:27:39,520 It had a nice colour, it was nice and crispy. 543 00:27:39,560 --> 00:27:42,560 The chips were nice. They're not as good as Beamish chips, mind, 544 00:27:42,600 --> 00:27:44,920 but they were still nice. 545 00:27:44,960 --> 00:27:48,120 I work in the fish and chip shop. Lovely flavour. 546 00:27:48,160 --> 00:27:51,320 The salsa verde was really nice. I've never tried it before. 547 00:27:51,360 --> 00:27:52,720 It was really good. 548 00:27:54,120 --> 00:27:56,760 Look at that. I mean, he's breaded that fish really nicely. 549 00:27:56,800 --> 00:28:00,400 It's good. Salsa verde is sharp, like vinegar. 550 00:28:00,440 --> 00:28:02,160 And we all love mushy peas. 551 00:28:02,200 --> 00:28:06,320 The chips are well done. So they should be - you did 'em. 552 00:28:08,080 --> 00:28:09,960 Would you like some vegetable gratin, sir? 553 00:28:10,000 --> 00:28:12,920 With a pease pudding topping. Thank you very much. 554 00:28:12,960 --> 00:28:17,760 Of the two veggie options, Red team leader Amy's cauliflower and leek 555 00:28:17,800 --> 00:28:22,400 gratin with a pease pudding crumble is a clear village favourite. 556 00:28:22,440 --> 00:28:22,640 gratin with a pease pudding crumble is a clear village favourite. 557 00:28:22,680 --> 00:28:27,520 Our vegetable gratin is going pretty well, and I'm shocked. 558 00:28:27,560 --> 00:28:29,520 Because it's not my proudest dish. 559 00:28:31,080 --> 00:28:35,200 Cauliflower...very nice. The sauce on it is beautiful. 560 00:28:35,240 --> 00:28:38,080 You've got a pease pudding topping on it as well. 561 00:28:38,120 --> 00:28:39,360 It's really nice. 562 00:28:39,400 --> 00:28:41,800 The cheese sauce was nice and hot. Very filling. 563 00:28:41,840 --> 00:28:44,080 Just what we need on a cold day. 564 00:28:45,240 --> 00:28:47,800 The cheese and pease pudding's good, isn't it? Yeah. 565 00:28:47,840 --> 00:28:51,120 What you've got there is, like, creamy, nutty cauliflower, 566 00:28:51,160 --> 00:28:53,280 a cheesy, tangy top. 567 00:28:53,320 --> 00:28:56,600 And, of course, the sweetness and smoothness of that pease pudding. 568 00:28:56,640 --> 00:28:59,360 It looks shocking, but it tastes great. 569 00:29:00,680 --> 00:29:04,320 Not a single taker for the vegetarian tart yet. 570 00:29:04,360 --> 00:29:06,000 Literally no-one. 571 00:29:06,040 --> 00:29:08,840 Marcus's last-minute butternut squash tart 572 00:29:08,880 --> 00:29:10,640 has yet to entice a diner. 573 00:29:11,680 --> 00:29:14,080 Oh, a vegetarian at last! 574 00:29:14,120 --> 00:29:15,960 They exist. 575 00:29:16,000 --> 00:29:19,840 Sir, would you care for some chips and mushy peas with it? 576 00:29:21,920 --> 00:29:23,960 There you go, sir. Enjoy. Thank you. 577 00:29:25,320 --> 00:29:27,440 It was delicious. Yes, I must admit. 578 00:29:27,480 --> 00:29:29,600 Quite crispy, which I enjoyed. 579 00:29:32,040 --> 00:29:34,800 What's lovely about this, there's lovely sweet onions underneath 580 00:29:34,840 --> 00:29:37,480 that butternut squash. The butternut squash is slightly charred, 581 00:29:37,520 --> 00:29:39,080 which is going slightly bitter. 582 00:29:39,120 --> 00:29:43,240 No-one wants it, but actually it tastes pretty good. 583 00:29:43,280 --> 00:29:44,680 With mains over... 584 00:29:44,720 --> 00:29:47,160 Gang, I think we're done here, but we should definitely go 585 00:29:47,200 --> 00:29:48,720 and help Jamelia. 586 00:29:48,760 --> 00:29:53,240 ..both teams need to race to get their desserts out. 587 00:29:53,280 --> 00:29:54,840 What the hell?! 588 00:29:54,880 --> 00:29:56,200 But back in the tent... 589 00:29:57,480 --> 00:29:58,920 No! 590 00:29:58,960 --> 00:30:00,680 Oh, my God! 591 00:30:00,720 --> 00:30:03,600 Jamelia's crumble cake is in crisis. 592 00:30:03,640 --> 00:30:06,320 The Blue team had a bit of a disaster with their dessert because 593 00:30:06,360 --> 00:30:09,680 whilst Luca was frying the fish, he inadvertently turned the tap off 594 00:30:09,720 --> 00:30:12,000 for the gas to the ovens and the stoves. 595 00:30:12,040 --> 00:30:14,840 Now, that means the oven wasn't on any more. 596 00:30:14,880 --> 00:30:16,240 And she's in panicking mode. 597 00:30:16,280 --> 00:30:18,960 Oh, and it's still moving. Oh, my goodness! 598 00:30:20,520 --> 00:30:22,320 This is the worst day of my life. 599 00:30:22,360 --> 00:30:24,280 Blue and Red team, 600 00:30:24,320 --> 00:30:26,960 we are going with desserts in three minutes. 601 00:30:28,280 --> 00:30:32,120 On the Red team, having borrowed extra milk for his custard, 602 00:30:32,160 --> 00:30:35,760 Max's Newcastle sponge pudding is on track. 603 00:30:35,800 --> 00:30:38,720 I'm not going to lie... Have you smashed it? It's so good. 604 00:30:40,120 --> 00:30:41,760 It is so good. 605 00:30:41,800 --> 00:30:43,720 All right, let's get it up there. Come on, guys. 606 00:30:45,840 --> 00:30:49,000 See, it's still wobbly here. Yeah. There's not wobbling. 607 00:30:49,040 --> 00:30:51,480 So the edge is OK, you think? Yeah. 608 00:30:51,520 --> 00:30:54,560 The edges are cooked. See, that's cooked in there. 609 00:30:54,600 --> 00:30:57,400 So what I would do if I was you, I would take the three trays. 610 00:30:57,440 --> 00:31:00,080 I would do the sides as much you can and serve, and whatever's 611 00:31:00,120 --> 00:31:03,120 in the middle you can't serve. OK. That looks really firm. 612 00:31:03,160 --> 00:31:06,240 That one. That one's the best one. Go, go, go, Jamelia. Go, go, go. 613 00:31:06,280 --> 00:31:08,640 Use the sides. Serve what you can. 614 00:31:12,480 --> 00:31:15,640 # Pudding is served! # 615 00:31:15,680 --> 00:31:17,440 CHEERING AND APPLAUSE 616 00:31:21,280 --> 00:31:25,080 Queues quickly form for Max's Newcastle pudding... 617 00:31:25,120 --> 00:31:26,720 There you are, sir. 618 00:31:27,760 --> 00:31:31,360 ..an upside down almond sponge with glace cherries and custard. 619 00:31:33,400 --> 00:31:35,440 There you are, my love. Enjoy. 620 00:31:35,480 --> 00:31:37,720 Come on. You're going to love this. 621 00:31:40,680 --> 00:31:43,040 It was really nice. Very tasty. 622 00:31:43,080 --> 00:31:44,640 The sponge was quite light. 623 00:31:44,680 --> 00:31:46,920 You could taste the almonds. It was very nice. 624 00:31:46,960 --> 00:31:49,960 There was plenty of cherries in it. It was a nice consistency. 625 00:31:50,000 --> 00:31:52,600 It was very tasty. Did enjoy it. 626 00:31:54,960 --> 00:31:57,760 The sponge is a little dense, I've got to be fair. 627 00:31:57,800 --> 00:32:01,000 But the almonds and the cherries in there, he's going in 628 00:32:01,040 --> 00:32:03,800 the direction of a cherry Bakewell. It's really good. 629 00:32:03,840 --> 00:32:06,720 His custard is good. It doesn't have any lumps in it. 630 00:32:06,760 --> 00:32:09,360 It's actually a really tasty dessert. 631 00:32:09,400 --> 00:32:11,560 Hiya. Are you OK? 632 00:32:11,600 --> 00:32:13,120 Oh, look at that. 633 00:32:13,160 --> 00:32:16,560 In spite of the earlier saga, the villagers are also lapping 634 00:32:16,600 --> 00:32:19,680 up Jamelia's salvaged apple crumble cake... 635 00:32:19,720 --> 00:32:22,720 Is that enough? ..also served with custard. 636 00:32:22,760 --> 00:32:24,640 These look so good. 637 00:32:24,680 --> 00:32:25,960 They look so good. 638 00:32:30,000 --> 00:32:31,800 I'm a big apple crumble fan. 639 00:32:31,840 --> 00:32:34,480 The apples were a little bit hard. A smidge. 640 00:32:34,520 --> 00:32:36,840 But other than that - perfect. 641 00:32:36,880 --> 00:32:39,080 I think the dish speaks volumes, 642 00:32:39,120 --> 00:32:42,120 because I've cleared it. Really nice, lovely custard. 643 00:32:42,160 --> 00:32:44,320 You could tell it was all home-made and fresh. 644 00:32:46,560 --> 00:32:47,760 Mm! 645 00:32:48,720 --> 00:32:51,880 Cinnamon, apple, sugar. 646 00:32:51,920 --> 00:32:56,120 Kind of in between a crunch of a crumble top and a bit of a sponge. 647 00:32:56,160 --> 00:32:58,320 It's big, it's hearty. You've got lots of spice. 648 00:32:58,360 --> 00:33:01,480 I mean, there's nowt to complain about with that. 649 00:33:02,960 --> 00:33:06,080 Well done. Oh, my God. Well done, sweetie pie. 650 00:33:06,120 --> 00:33:10,360 You did really good! You did really good. Oh, bless you. 651 00:33:10,400 --> 00:33:10,440 You did really good! You did really good. Oh, bless you. 652 00:33:10,480 --> 00:33:12,800 We did so well. 653 00:33:12,840 --> 00:33:16,200 Ladies and gentlemen, I just want to say, on behalf of all of us, 654 00:33:16,240 --> 00:33:20,200 thank you so, so much. And I hope you enjoyed your meals. 655 00:33:22,480 --> 00:33:23,840 Thank you. 656 00:33:25,480 --> 00:33:28,120 A fantastic start to the semifinals. 657 00:33:28,160 --> 00:33:30,440 They all worked really, really hard, and I think 658 00:33:30,480 --> 00:33:33,440 for a mass challenge, I think the food's really good. 659 00:33:33,480 --> 00:33:36,280 I feel great that we were able to feed 100 people, 660 00:33:36,320 --> 00:33:37,960 and the people wanted more. 661 00:33:38,000 --> 00:33:41,920 And, you know, obviously that feels really great. 662 00:33:41,960 --> 00:33:43,520 Look, I'm not going to lie. 663 00:33:43,560 --> 00:33:48,440 I'm heartbroken by the wholesale rejection of my vegetarian tart. 664 00:33:48,480 --> 00:33:49,720 One slice. 665 00:33:51,120 --> 00:33:52,560 Shocking. 666 00:33:52,600 --> 00:33:54,360 Today was manic. 667 00:33:54,400 --> 00:33:56,760 Like, we've cooked for so many people. 668 00:33:56,800 --> 00:33:59,440 I'm very proud of myself because I hadn't filleted fish 669 00:33:59,480 --> 00:34:00,800 before like that. 670 00:34:00,840 --> 00:34:03,360 Do you know what I mean? The closest I've come to a fillet of fish 671 00:34:03,400 --> 00:34:05,520 is McDonald's. Do you know what I mean? 672 00:34:06,680 --> 00:34:08,600 I really loved it. I loved my team. 673 00:34:08,640 --> 00:34:11,080 But do you know what? It's a big competition now. 674 00:34:11,120 --> 00:34:14,440 You see the skills and the knowledge that people have and you're like, 675 00:34:14,480 --> 00:34:19,400 "OK, this is a small fish, big pond at the moment." 676 00:34:19,440 --> 00:34:19,520 "OK, this is a small fish, big pond at the moment." 677 00:34:19,560 --> 00:34:21,360 I need to be the big fish. 678 00:34:22,560 --> 00:34:24,080 Not a mackerel. 679 00:34:32,640 --> 00:34:34,040 Hi, guys. 680 00:34:34,080 --> 00:34:35,200 Hello. 681 00:34:45,400 --> 00:34:46,960 Great to see you back here. 682 00:34:47,000 --> 00:34:49,440 Now we have a brilliant challenge for you. 683 00:34:49,480 --> 00:34:52,080 A chance for you to showcase your skill, 684 00:34:52,120 --> 00:34:55,480 show us how you're developing. 685 00:34:55,520 --> 00:34:59,800 Today, you have a brief to cook for us your ultimate sandwich. 686 00:34:59,840 --> 00:35:00,480 Today, you have a brief to cook for us your ultimate sandwich. 687 00:35:00,520 --> 00:35:04,280 You could use any influence from all around the world. 688 00:35:04,320 --> 00:35:08,760 From a bao in China, all the way through to a burger in America. 689 00:35:08,800 --> 00:35:11,800 Even a ham and cheese toastie. 690 00:35:11,840 --> 00:35:13,840 The ultimate sandwich, please. 691 00:35:13,880 --> 00:35:17,640 And at the end of this, one of you is going home. 692 00:35:17,680 --> 00:35:19,960 One hour, 30 minutes. 693 00:35:20,000 --> 00:35:21,320 Let's cook. 694 00:35:24,800 --> 00:35:28,560 I love a good sandwich, you know? Especially after a night out. 695 00:35:29,760 --> 00:35:30,880 Do you know what I mean? 696 00:35:32,240 --> 00:35:35,720 It's got to be the most versatile meal, hasn't it? 697 00:35:35,760 --> 00:35:39,800 Whatever you can imagine, you can serve it in a sandwich. 698 00:35:40,960 --> 00:35:44,960 But a great sandwich has texture and flavour. 699 00:35:45,000 --> 00:35:47,360 It assaults your senses. 700 00:35:47,400 --> 00:35:49,560 You want to be able to taste every single layer, 701 00:35:49,600 --> 00:35:51,560 at the same time, be harmonious. 702 00:35:54,000 --> 00:35:56,400 Oh, my God, sandwiches are my favourite thing in the world. 703 00:35:56,440 --> 00:36:00,880 Like, when this brief came in, I was like, "This is made for me." 704 00:36:02,760 --> 00:36:04,680 What sandwich are you making, please, Amy? 705 00:36:04,720 --> 00:36:08,880 So, today, I'm making a Boxing Day brioche sandwich. 706 00:36:08,920 --> 00:36:14,000 It's come from the meal that my family cook for Boxing Day. 707 00:36:14,040 --> 00:36:17,840 And it means quite a lot to me because I went into labour 708 00:36:17,880 --> 00:36:21,680 on Boxing Day and I nearly missed out on this meal. And my wonderful 709 00:36:21,720 --> 00:36:25,440 family packed up a Tupperware for me and brought it to the hospital. 710 00:36:25,480 --> 00:36:28,840 So now I literally can't even think about this food without thinking 711 00:36:28,880 --> 00:36:30,480 about that amazing day. 712 00:36:33,000 --> 00:36:37,560 Amy's Boxing Day sandwich is really a ham, cheese and coleslaw 713 00:36:37,640 --> 00:36:41,360 sandwich, but with many different twists and turns. 714 00:36:41,400 --> 00:36:44,520 A piece of ham which is cooked with spices and cola, so it goes 715 00:36:44,560 --> 00:36:45,760 sweet and sticky. 716 00:36:45,800 --> 00:36:49,400 On top of that, the cheese bit of it is a macaroni cheese with some 717 00:36:49,440 --> 00:36:50,880 breadcrumbs around the outside, 718 00:36:50,920 --> 00:36:55,080 turned to a little patty and fried so it's crispy on the outside. 719 00:36:55,120 --> 00:36:58,800 The coleslaw bit of it is celeriac remoulade. 720 00:36:58,840 --> 00:37:02,800 You'd think I'd had enough of this after the bloomin' Beamish. 721 00:37:04,040 --> 00:37:07,360 Bits of celeriac shaved very, very thinly, mixed with a dressing 722 00:37:07,400 --> 00:37:09,760 of mustard and cream. 723 00:37:09,800 --> 00:37:13,080 The whole lot sandwiched between a brioche bun. 724 00:37:13,120 --> 00:37:15,880 It's an incredible sort of celebration of great food. 725 00:37:15,920 --> 00:37:17,640 I mean, it could be fun. 726 00:37:21,920 --> 00:37:24,320 Look at... You've got a dough over there. Yeah. 727 00:37:24,360 --> 00:37:25,480 What's that for? 728 00:37:25,520 --> 00:37:27,560 Italian flatbread that I'm trying to make. 729 00:37:27,600 --> 00:37:29,480 But you've also got a French stick there. 730 00:37:29,520 --> 00:37:32,240 What I wanted to do is half a sandwich in a baguette, 731 00:37:32,280 --> 00:37:34,840 which I prefer. But I also show that I can make some bread. 732 00:37:34,880 --> 00:37:36,280 What's your sandwich, please? 733 00:37:36,320 --> 00:37:38,880 So my sandwich is a steak sandwich. 734 00:37:38,920 --> 00:37:41,280 I've got a bit of English and a bit of Italian. 735 00:37:41,320 --> 00:37:45,040 So we got the steak from England, obviously. That's for Dad. 736 00:37:45,080 --> 00:37:47,840 Red onion chutney. English. 737 00:37:47,880 --> 00:37:52,960 And then the gorgonzola was my Italian nonna's favourite cheese. 738 00:37:53,000 --> 00:37:53,080 And then the gorgonzola was my Italian nonna's favourite cheese. 739 00:37:53,120 --> 00:37:55,920 And then you've got radicchio in there as well. 740 00:37:55,960 --> 00:37:58,760 It's the first dish that I've actually had a bite 741 00:37:58,800 --> 00:38:01,000 out of properly and enjoyed it. 742 00:38:03,280 --> 00:38:07,400 Luca's making us a celebration of both Britain and Italy. 743 00:38:07,440 --> 00:38:08,840 I think it's lovely, actually. 744 00:38:08,880 --> 00:38:11,440 I think there's quite a bit of emotion in this from Luca, 745 00:38:11,480 --> 00:38:13,840 and I think that will make a difference. 746 00:38:13,880 --> 00:38:16,240 This dish, I've put the most thought into, I'd say. 747 00:38:16,280 --> 00:38:19,320 I want it to look unbelievable as well as taste unbelievable. 748 00:38:19,360 --> 00:38:22,640 It's hard to do with a sandwich, but I've got to get this right. 749 00:38:25,080 --> 00:38:28,080 I'm putting absolutely everything into this competition 750 00:38:28,120 --> 00:38:30,360 right about now. Everything. 751 00:38:30,400 --> 00:38:32,600 I'm starting to feel like, you know, walk 752 00:38:32,640 --> 00:38:35,080 around with your back straight, Meesh. You know? 753 00:38:35,120 --> 00:38:36,720 You deserve to be here, girl. 754 00:38:39,800 --> 00:38:41,280 Meesh. Hello, babes. 755 00:38:41,320 --> 00:38:44,000 Today I'm going to be serving you... 756 00:38:44,040 --> 00:38:49,240 ..Meesh's Jamaican pepper steak and three-cheese stromboli. 757 00:38:49,280 --> 00:38:50,600 What's a stromboli? 758 00:38:50,640 --> 00:38:53,480 It's an Italian-American sandwich. 759 00:38:53,520 --> 00:38:56,240 So I'm going to combine that with Jamaican cuisine. 760 00:38:56,280 --> 00:38:59,520 So basically, you're getting pepper steak wrapped in pizza dough. 761 00:38:59,560 --> 00:39:02,640 Right. Fabulous. And why this? 762 00:39:02,680 --> 00:39:05,320 Because don't it just sound nice? It does. 763 00:39:05,360 --> 00:39:06,640 That's why. 764 00:39:08,920 --> 00:39:11,440 I'm getting hungry looking at this. 765 00:39:11,480 --> 00:39:14,000 Mica's timing is paramount. 766 00:39:14,040 --> 00:39:17,360 Stromboli needs to be baked for a good 20, 25 minutes, 767 00:39:17,400 --> 00:39:20,320 and then it needs to come out and rest so it can settle, so that 768 00:39:20,360 --> 00:39:23,680 cheese can actually bring the whole thing together, because otherwise, 769 00:39:23,720 --> 00:39:26,280 when she cuts it open, all the cheese and all the filling 770 00:39:26,320 --> 00:39:29,000 is going to fall out everywhere. 771 00:39:29,040 --> 00:39:30,960 35 minutes have gone. 772 00:39:31,000 --> 00:39:33,760 You've got 55 minutes left. 773 00:39:33,800 --> 00:39:37,760 I'm really worried about this because they've given us an hour 774 00:39:37,800 --> 00:39:39,960 and a half to make a sandwich. 775 00:39:41,160 --> 00:39:43,520 Wow. That's a long time for a sandwich. 776 00:39:43,560 --> 00:39:47,680 Which makes me think they want quite an elaborate sandwich. 777 00:39:48,960 --> 00:39:51,920 Shazia is promising us a chicken shawarma, 778 00:39:51,960 --> 00:39:54,280 served with home-made tahini sauce. 779 00:39:54,320 --> 00:39:57,880 A great chicken shawarma is a wonderful thing. 780 00:39:57,920 --> 00:40:00,520 It has a flatbread, first and foremost, which needs 781 00:40:00,560 --> 00:40:02,480 to be really lovely and thin. 782 00:40:02,520 --> 00:40:04,920 Nine inches. Not big enough. 783 00:40:04,960 --> 00:40:08,440 Inside it, it needs bits of chicken which are really moist, covered 784 00:40:08,480 --> 00:40:11,480 in a marinade with yoghurt and lots of spices. 785 00:40:11,520 --> 00:40:15,680 She's even smoking it so it tastes like it's been done over coals. 786 00:40:15,720 --> 00:40:17,840 It's really clever. 787 00:40:17,880 --> 00:40:20,520 Shazia, why this sandwich, please? 788 00:40:20,560 --> 00:40:24,920 When I first became a comedian, I toured the Middle East, 789 00:40:24,960 --> 00:40:25,680 When I first became a comedian, I toured the Middle East, 790 00:40:25,720 --> 00:40:30,160 and every street that I went down would smell of chicken shawarma. 791 00:40:30,200 --> 00:40:32,640 And that smell evokes memories. 792 00:40:32,680 --> 00:40:35,880 It reminds me of when I first started comedy. 793 00:40:37,320 --> 00:40:39,280 I'm talking more about food, 794 00:40:39,320 --> 00:40:42,280 like I know everything about it, which I don't. 795 00:40:42,320 --> 00:40:44,120 I think I'm like a full-blown chef now. 796 00:40:44,160 --> 00:40:46,720 At home, Maisie will be cooking or something and I'll be like, 797 00:40:46,760 --> 00:40:48,240 "No, no, no. Don't do that." 798 00:40:49,320 --> 00:40:52,440 Max, what are you doing? They look great big burgers there. 799 00:40:52,480 --> 00:40:56,160 What are you making? It's a Scotch egg. Why a Scotch egg? 800 00:40:56,200 --> 00:40:59,960 Literally, my brother said, "Mate, I was in a pub the other day," 801 00:41:00,000 --> 00:41:01,840 he said, "I had a Scotch egg sandwich." 802 00:41:01,880 --> 00:41:03,480 Said it was absolutely amazing. 803 00:41:03,520 --> 00:41:05,640 So I said, "Right, I'll give that a go." 804 00:41:05,680 --> 00:41:09,080 It goes in between a brioche bun. Right, right, right. 805 00:41:09,120 --> 00:41:11,800 Does it fit in a brioche? Just about. 806 00:41:11,840 --> 00:41:14,120 Are you sure? Yeah. 807 00:41:14,160 --> 00:41:17,320 On the side of Max's Scotch egg roll, we've got a hash brown 808 00:41:17,360 --> 00:41:19,000 and a mustard mayonnaise. 809 00:41:19,040 --> 00:41:20,560 Brilliant. 810 00:41:20,600 --> 00:41:22,280 Making mayo's hard work. 811 00:41:23,600 --> 00:41:24,840 It's well hard. 812 00:41:24,880 --> 00:41:27,400 It's the mustard mayonnaise for me which is key, 813 00:41:27,440 --> 00:41:28,640 because that sausage meat 814 00:41:28,680 --> 00:41:31,400 and black pudding will demand lots and lots of sauce 815 00:41:31,440 --> 00:41:34,840 with it to make it slippery. And that egg yolk has to be runny. 816 00:41:38,360 --> 00:41:40,080 So I'm going to tell you a secret. 817 00:41:40,120 --> 00:41:42,040 Just us. 818 00:41:42,080 --> 00:41:46,720 Yesterday, I made my sandwich for my daughters and I was like, 819 00:41:46,760 --> 00:41:47,320 Yesterday, I made my sandwich for my daughters and I was like, 820 00:41:47,360 --> 00:41:50,360 "I think I could win this competition." 821 00:41:50,400 --> 00:41:55,240 And it's the first time I'd even thought about myself as a winner. 822 00:41:55,280 --> 00:41:55,400 And it's the first time I'd even thought about myself as a winner. 823 00:41:57,080 --> 00:42:01,600 So I'm making a Jamaican-style breakfast in a sandwich. 824 00:42:01,640 --> 00:42:02,880 So I'm making a Jamaican-style breakfast in a sandwich. 825 00:42:02,920 --> 00:42:04,560 Brilliant. Take me through it. 826 00:42:04,600 --> 00:42:09,040 So I'm doing like a fish finger, beans, egg and plantain 827 00:42:09,080 --> 00:42:09,480 So I'm doing like a fish finger, beans, egg and plantain 828 00:42:09,520 --> 00:42:10,920 on hardo bread. 829 00:42:10,960 --> 00:42:13,200 Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa. 830 00:42:13,240 --> 00:42:15,120 Have you had fish and fried egg before? 831 00:42:15,160 --> 00:42:17,200 Yeah. OK. 832 00:42:22,320 --> 00:42:25,600 Celebrities, you have just 35 minutes left. 833 00:42:25,640 --> 00:42:27,200 What?! 834 00:42:27,240 --> 00:42:29,080 35 minutes. 835 00:42:29,120 --> 00:42:30,720 Oh, it's smelling good. 836 00:42:36,520 --> 00:42:38,560 Wynne, there are so many ingredients here. 837 00:42:38,600 --> 00:42:39,800 What are you doing? 838 00:42:39,840 --> 00:42:44,120 Well, for me, being a single dad, sometimes you don't get 839 00:42:44,160 --> 00:42:44,360 Well, for me, being a single dad, sometimes you don't get 840 00:42:44,400 --> 00:42:47,680 to see your children on Christmas Day, and that's quite sad. 841 00:42:47,720 --> 00:42:50,400 And so I want to make Boxing Day really special for them. 842 00:42:50,440 --> 00:42:54,240 So, today, I am making the ultimate Boxing Day sandwich. 843 00:42:54,280 --> 00:42:58,960 So, essentially, you will be served what looks like a Christmas cake, 844 00:42:59,000 --> 00:42:59,360 So, essentially, you will be served what looks like a Christmas cake, 845 00:42:59,400 --> 00:43:01,760 but it's actually a cake sandwich. 846 00:43:04,680 --> 00:43:06,480 This is going to be something we've never seen 847 00:43:06,520 --> 00:43:08,000 on MasterChef before. 848 00:43:08,040 --> 00:43:12,280 What we've got in there is turkey, Brussels sprouts, sage, potatoes 849 00:43:12,320 --> 00:43:13,520 and cranberry sauce. 850 00:43:13,560 --> 00:43:15,960 Then the whole thing covered up and draped in cream cheese 851 00:43:16,000 --> 00:43:19,080 and creme fraiche. He says it's going to look like a Christmas cake. 852 00:43:19,120 --> 00:43:22,560 Fantastic. I just hope it works. 853 00:43:22,600 --> 00:43:25,320 I'm totally pushing myself for this dish. Every time I've 854 00:43:25,360 --> 00:43:27,720 practised it, I've gone about ten minutes over, 855 00:43:27,760 --> 00:43:30,560 so I hope today will be the day 856 00:43:30,600 --> 00:43:32,720 that I absolutely nail it. 857 00:43:35,080 --> 00:43:37,040 I so want to stay in this competition. 858 00:43:37,080 --> 00:43:40,000 I don't want to go out on any round, but I don't want to have to tell 859 00:43:40,040 --> 00:43:44,600 people, "Yeah, I sort of fell over on a sandwich, to be honest." 860 00:43:46,320 --> 00:43:47,800 What are you making, my friend? 861 00:43:47,840 --> 00:43:52,040 I'm making a kind of tandoori chicken naan wrap 862 00:43:52,080 --> 00:43:55,440 with onion pakora and okra fries. 863 00:43:55,480 --> 00:43:58,600 So we eat Indian food loads of the time. 864 00:43:58,640 --> 00:44:02,480 And I haven't done anything Indian yet in a competition and I thought, 865 00:44:02,520 --> 00:44:04,240 "This is a perfect thing." 866 00:44:06,000 --> 00:44:08,400 That bread on the outside, it needs to be slightly chewy. 867 00:44:08,440 --> 00:44:11,760 The chicken itself needs to be well spiced, but also soft. 868 00:44:11,800 --> 00:44:16,320 We're also getting a sweet mango relish, coriander chutney, 869 00:44:16,360 --> 00:44:19,000 and then we've got a yoghurt and mint dip as well. 870 00:44:19,040 --> 00:44:21,120 There's a huge amount of work. 871 00:44:22,360 --> 00:44:24,560 The worry is time, always time. 872 00:44:25,680 --> 00:44:30,360 You have just ten minutes to complete your sarnie masterpiece. 873 00:44:30,400 --> 00:44:30,960 You have just ten minutes to complete your sarnie masterpiece. 874 00:44:31,000 --> 00:44:32,840 Ten minutes, please. 875 00:44:32,880 --> 00:44:35,720 I am literally just pulling the ham. 876 00:44:35,760 --> 00:44:38,360 I was a bit worried that it might not cook through in that time, 877 00:44:38,400 --> 00:44:40,280 but I'm really happy. 878 00:44:42,120 --> 00:44:43,160 Yeah, it's all right. 879 00:44:44,520 --> 00:44:46,080 OK, calm down, dear. 880 00:44:47,680 --> 00:44:50,240 I just got to get this covered now. 881 00:44:52,080 --> 00:44:53,520 Oh, yes. 882 00:44:54,520 --> 00:44:56,280 Oh, I'm happy with that. 883 00:44:56,320 --> 00:44:57,800 I am. 884 00:44:57,840 --> 00:45:00,080 We have just three minutes, please, people. 885 00:45:01,760 --> 00:45:03,000 Ah, here we go. 886 00:45:03,040 --> 00:45:04,840 It's better than the ones I did at home. 887 00:45:04,880 --> 00:45:05,920 I'd eat it. 888 00:45:08,160 --> 00:45:10,240 It's looking OK...ish. 889 00:45:13,040 --> 00:45:16,120 Final few seconds, please. Final few seconds. 890 00:45:21,560 --> 00:45:23,840 Right, done! Stop. Everybody stop. 891 00:45:23,880 --> 00:45:25,040 Boom! 892 00:45:26,680 --> 00:45:28,680 My goodness. 893 00:45:28,720 --> 00:45:30,120 QUIETLY:Come on! 894 00:45:32,560 --> 00:45:36,120 Wow! You want to eat that, don't you? That's mega! 895 00:45:36,160 --> 00:45:37,520 JOHN:Amy, come on. 896 00:45:38,840 --> 00:45:43,120 First up is Amy with her Boxing Day-inspired sandwich - 897 00:45:43,160 --> 00:45:46,200 a brioche bun filled with cola-glazed ham, 898 00:45:46,240 --> 00:45:51,120 a mac and cheese patty, celeriac remoulade and lettuce, 899 00:45:51,200 --> 00:45:55,560 served with roast potatoes, garlic mayo and barbecue sauce. 900 00:46:00,560 --> 00:46:03,680 Your ham, which, of course, is salty, you've cooked in cola, 901 00:46:03,720 --> 00:46:05,600 so that's giving it a sweet finish. 902 00:46:05,640 --> 00:46:08,480 Your mac and cheese, even though it's a patty, is not dry. 903 00:46:08,520 --> 00:46:10,160 It's still quite soft. 904 00:46:10,200 --> 00:46:12,920 And I think the whole thing is delicious. 905 00:46:12,960 --> 00:46:15,680 I think you've really captured the flavour of Boxing Day. 906 00:46:15,720 --> 00:46:18,400 I've got crispy roast potatoes on the side of my ham, 907 00:46:18,440 --> 00:46:20,960 and the celeriac giving a nuttiness to the whole dish. 908 00:46:21,000 --> 00:46:23,760 There's some really lovely stuff here. Thank you. 909 00:46:23,800 --> 00:46:27,560 It really is a nod to my gorgeous family at Christmas, 910 00:46:27,600 --> 00:46:30,960 and obviously my beautiful little girl. 911 00:46:31,000 --> 00:46:33,440 It means a lot to me. Thanks, Amy. 912 00:46:38,760 --> 00:46:40,040 QUIETLY:I'm relieved. 913 00:46:41,200 --> 00:46:43,480 Come on, Luca, please. 914 00:46:43,520 --> 00:46:45,320 As a nod to his heritage, 915 00:46:45,360 --> 00:46:50,000 Luca's serving home-made Italian flatbread along with a baguette, 916 00:46:50,040 --> 00:46:53,360 both filled with sirloin steak, mushrooms, 917 00:46:53,400 --> 00:46:57,720 gorgonzola, radicchio and red onion chutney, 918 00:46:57,760 --> 00:47:01,760 with cheddar-filled potato skins, mustard steak sauce 919 00:47:01,800 --> 00:47:03,240 and truffle mayo. 920 00:47:08,840 --> 00:47:12,080 This Italian flatbread sandwich of yours - 921 00:47:12,120 --> 00:47:14,840 I've got bread, which is slightly doughy, but I like it. 922 00:47:14,880 --> 00:47:17,560 It's got lashings of mustard from that steak sauce, 923 00:47:17,600 --> 00:47:20,320 the steak itself, which is soft and still pink, 924 00:47:20,360 --> 00:47:23,400 a crunch of that radicchio and the sweetness but sharpness 925 00:47:23,440 --> 00:47:25,920 from the onions at the same time, and I think it's great. 926 00:47:27,400 --> 00:47:30,680 I find that a really nice-tasting steak sandwich, 927 00:47:30,720 --> 00:47:34,600 but I think this is a sandwich that deserves to look a lot better. 928 00:47:35,760 --> 00:47:39,560 The presentation for me is usually such an important thing, 929 00:47:39,600 --> 00:47:42,640 so hopefully, next time, I can get that right. 930 00:47:42,680 --> 00:47:44,320 Thanks, Luca. No, thank you. 931 00:47:49,000 --> 00:47:52,440 Next up is Shazia's chicken shawarma wrap 932 00:47:52,480 --> 00:47:56,680 filled with smoked chicken cooked in yoghurt, turmeric and garlic 933 00:47:56,720 --> 00:47:59,480 with peppers, onions and lettuce, 934 00:47:59,520 --> 00:48:03,120 served with tahini sauce and pickled cucumbers. 935 00:48:08,440 --> 00:48:11,240 You cooked breast, which can dry out very, very quickly, 936 00:48:11,280 --> 00:48:13,880 but you kept a close eye on it. It's not dried out. 937 00:48:13,920 --> 00:48:16,960 There's a creaminess to that. There is a little bit of garlic. 938 00:48:17,000 --> 00:48:19,120 There is good seasoning. 939 00:48:19,160 --> 00:48:21,520 Your tahini is far too salty. 940 00:48:21,560 --> 00:48:23,680 Apart from that, I'm very much enjoying this. 941 00:48:24,920 --> 00:48:28,000 What's really nice about this dish - everything belongs on the plate. 942 00:48:28,040 --> 00:48:29,760 The pickles - lovely bit of sharpness 943 00:48:29,800 --> 00:48:32,400 going with all the sweetness and all the spice that's in there. 944 00:48:32,440 --> 00:48:35,600 The bread itself is slightly chewy, which is nice. 945 00:48:35,640 --> 00:48:36,800 I'm really impressed. 946 00:48:39,280 --> 00:48:41,720 I put a lot of effort into that and wanted it to go well, 947 00:48:41,760 --> 00:48:43,880 and I was really pleased that they liked it 948 00:48:43,920 --> 00:48:46,160 and that I've got a chance of still being here. 949 00:48:48,040 --> 00:48:50,840 Mica's stromboli pizza dough sandwich 950 00:48:50,880 --> 00:48:53,280 is filled with chilli peppered steak, 951 00:48:53,320 --> 00:48:58,120 onions, peppers and Cheddar, Red Leicester and mozzarella cheese, 952 00:48:58,160 --> 00:48:58,760 onions, peppers and Cheddar, Red Leicester and mozzarella cheese, 953 00:48:58,800 --> 00:49:02,360 served with plantain chips, spring onions 954 00:49:02,400 --> 00:49:04,720 and sweet jerk barbecue sauce. 955 00:49:06,680 --> 00:49:08,920 Hang on, Meesh. 956 00:49:08,960 --> 00:49:11,120 What's going on? It's the pastry, look. 957 00:49:11,160 --> 00:49:15,280 What's happened? It's not cooked. You're joking. No. 958 00:49:19,280 --> 00:49:21,320 You've got the steak, which is cooked very nicely. 959 00:49:21,360 --> 00:49:24,720 Lots of seasoning around the outside, including a bit of jerk. 960 00:49:24,760 --> 00:49:27,280 But unfortunately, that's raw dough. 961 00:49:27,320 --> 00:49:30,600 So I've taken all the centre out of my stromboli 962 00:49:30,640 --> 00:49:34,040 and I'm just left with boli, rather than strom. 963 00:49:34,080 --> 00:49:37,600 LAUGHING:And that's sort of... That's all that's left over. 964 00:49:37,640 --> 00:49:39,600 Love your crisps and your barbecue sauce, 965 00:49:39,640 --> 00:49:41,560 but you've got an issue with that pastry. 966 00:49:41,600 --> 00:49:43,640 What about my garnish? 967 00:49:43,680 --> 00:49:45,920 What, your spring onion? Yeah, I was so proud of that. 968 00:49:45,960 --> 00:49:47,200 It looks lovely. 969 00:49:52,320 --> 00:49:54,800 I can't believe I come on big, big MasterChef 970 00:49:54,840 --> 00:49:58,600 and gave John and Gregg raw food. Like, who does that? 971 00:50:01,320 --> 00:50:04,320 Wynne has made a Christmas cake sandwich. 972 00:50:04,360 --> 00:50:07,200 I'm going to cut it in half, if that's all right? Please do. 973 00:50:10,080 --> 00:50:13,080 Oh, my word. Look at that. 974 00:50:13,120 --> 00:50:17,800 Layers of sliced bread with turkey breast and sage pesto, 975 00:50:17,840 --> 00:50:18,160 Layers of sliced bread with turkey breast and sage pesto, 976 00:50:18,200 --> 00:50:21,640 Brussels sprout coleslaw with maple syrup pecans, 977 00:50:21,680 --> 00:50:25,840 and crushed roast potatoes with cranberry sauce, 978 00:50:25,880 --> 00:50:29,280 coated in a cream cheese and creme fraiche frosting. 979 00:50:33,680 --> 00:50:35,440 Your imagination is quite incredible. 980 00:50:35,480 --> 00:50:38,440 Inside there are some really big, strong flavours - 981 00:50:38,480 --> 00:50:40,600 sweetness coming from the maple syrup 982 00:50:40,640 --> 00:50:43,040 and also nuttiness coming from pecan nuts. 983 00:50:43,080 --> 00:50:46,600 Really like the potatoes with the cranberries across the top. 984 00:50:46,640 --> 00:50:48,520 I think it tastes great. Good job. 985 00:50:50,040 --> 00:50:54,280 I couldn't be more impressed if it sung me a hymn. 986 00:50:54,320 --> 00:50:56,280 We've got the leftovers of Christmas dinner. 987 00:50:56,320 --> 00:50:58,200 We've got turkey with some sage. 988 00:50:58,240 --> 00:51:00,840 The bread's still holding up, it's not going soggy. 989 00:51:00,880 --> 00:51:02,880 That's really, really clever. 990 00:51:04,880 --> 00:51:06,520 I get so nervous. 991 00:51:06,560 --> 00:51:09,480 It's like going to the headmaster. I can't keep still. 992 00:51:09,520 --> 00:51:12,840 But, you know, they're nice headmasters sometimes. 993 00:51:14,720 --> 00:51:19,160 Jamelia's breakfast sandwich is Jamaican hardo bread 994 00:51:19,200 --> 00:51:23,240 filled with fish fingers, fried egg, plantain chips 995 00:51:23,280 --> 00:51:26,280 and jerk spiced barbecue beans, 996 00:51:26,320 --> 00:51:29,640 with plantain crisps and extra beans. 997 00:51:35,720 --> 00:51:39,640 The fish - nice coating on the outside, nicely seasoned. 998 00:51:39,680 --> 00:51:41,320 Your beans are very well made. 999 00:51:41,360 --> 00:51:44,560 You've got a slight sweetness there, and a lot of acidity. 1000 00:51:44,600 --> 00:51:47,800 But fish finger and egg isn't working for me. 1001 00:51:49,120 --> 00:51:51,520 The issue here is the egg yolk. 1002 00:51:51,560 --> 00:51:56,360 Because it is slippery and tastes tinny, doesn't work with the fish. 1003 00:51:56,400 --> 00:51:59,000 But I love your crispy plantain and I love your beans. 1004 00:51:59,040 --> 00:52:00,040 Thank you. 1005 00:52:02,040 --> 00:52:03,960 I think just disappointed. 1006 00:52:04,000 --> 00:52:05,880 I thought I was on to a winner. 1007 00:52:05,920 --> 00:52:08,520 But there weren't any issues with the cooking, 1008 00:52:08,560 --> 00:52:10,720 and I think that's a huge positive. 1009 00:52:12,320 --> 00:52:15,040 Inspired by his brother's visit to a pub, 1010 00:52:15,080 --> 00:52:18,680 Max has served a sausage meat and black pudding Scotch egg 1011 00:52:18,720 --> 00:52:23,160 in a brioche bun with a hash brown, pickled cucumber, 1012 00:52:23,200 --> 00:52:23,760 in a brioche bun with a hash brown, pickled cucumber, 1013 00:52:23,800 --> 00:52:26,480 rocket, and mustard mayo. 1014 00:52:29,800 --> 00:52:31,720 The flavour of the black pudding and the sausage 1015 00:52:31,760 --> 00:52:33,320 around the outside of that egg is good, 1016 00:52:33,360 --> 00:52:36,640 and your egg is cooked beautifully with that runny yolk. 1017 00:52:36,680 --> 00:52:38,440 Your hash brown's made really nicely. 1018 00:52:38,480 --> 00:52:40,720 It's got lovely soft potato, it's crispy on the outside - 1019 00:52:40,760 --> 00:52:41,800 that's great. 1020 00:52:41,840 --> 00:52:45,000 I think you can make them look a lot smarter. 1021 00:52:45,040 --> 00:52:47,400 Your mayonnaise mustard is really strong. 1022 00:52:47,440 --> 00:52:50,480 It tastes just like a slightly lighter Dijon, it's very good. 1023 00:52:50,520 --> 00:52:53,320 And well done for cooking a Scotch egg that big 1024 00:52:53,360 --> 00:52:56,360 and making the egg yolk runny. That's skilful. 1025 00:52:58,920 --> 00:53:00,800 I was really happy with the Scotch egg, 1026 00:53:00,840 --> 00:53:03,400 and that was the thing I was most worried about. 1027 00:53:03,440 --> 00:53:04,760 Pretty happy, yeah. 1028 00:53:06,520 --> 00:53:10,320 Last up is Marcus's tandoori chicken sandwich - 1029 00:53:10,360 --> 00:53:12,240 onion seed naan bread, 1030 00:53:12,280 --> 00:53:15,480 filled with chicken cooked in yoghurt and garam masala 1031 00:53:15,520 --> 00:53:17,280 and onion pakora, 1032 00:53:17,320 --> 00:53:21,600 served with okra fries, mango and coriander chutneys, 1033 00:53:21,640 --> 00:53:21,720 served with okra fries, mango and coriander chutneys, 1034 00:53:21,760 --> 00:53:23,320 and minted yoghurt. 1035 00:53:29,080 --> 00:53:32,640 Really lovely breads with some onion seeds running through it. 1036 00:53:32,680 --> 00:53:35,760 Your pieces of chicken thigh with yoghurt around them, 1037 00:53:35,800 --> 00:53:38,520 bits of the corners are going crispy, which is absolutely lovely. 1038 00:53:38,560 --> 00:53:41,200 The pakora on the outside is very, very herby, 1039 00:53:41,240 --> 00:53:45,040 but you've broken bits up through your sandwich, giving it a crunch. 1040 00:53:45,080 --> 00:53:46,240 I'm loving it. 1041 00:53:47,560 --> 00:53:50,040 Coriander dip - nice and ferocious and hot. 1042 00:53:50,080 --> 00:53:52,520 The mango - the mango itself is sweet. 1043 00:53:52,560 --> 00:53:54,800 The yoghurt - cooling and refreshing. 1044 00:53:54,840 --> 00:53:57,080 I like the flavours a lot, I like your boldness, 1045 00:53:57,120 --> 00:53:59,200 and I like the amount of work you've done. 1046 00:53:59,240 --> 00:54:00,840 Thank you very much. Thank you. 1047 00:54:03,240 --> 00:54:05,160 I'm absolutely over the moon. 1048 00:54:05,200 --> 00:54:08,360 You know, I am trying to fill every second that you've got 1049 00:54:08,400 --> 00:54:11,080 to try and impress them, and they really clocked that. 1050 00:54:13,560 --> 00:54:15,840 I love these eight. I think they're brilliant. 1051 00:54:15,880 --> 00:54:18,520 We really are putting them through their paces. 1052 00:54:18,560 --> 00:54:19,640 Good luck, gang. 1053 00:54:19,680 --> 00:54:21,440 ALL: Good luck. Yes, good luck. 1054 00:54:21,480 --> 00:54:23,080 You've got this. 1055 00:54:23,120 --> 00:54:26,280 We got three that really impressed us, going straight through. 1056 00:54:32,000 --> 00:54:33,680 Three that had a couple of issues, 1057 00:54:33,720 --> 00:54:36,200 but we think have done enough. More than enough. 1058 00:54:40,280 --> 00:54:43,080 And two where we actually did have some serious issues. 1059 00:54:45,240 --> 00:54:46,960 And one of those is leaving us. 1060 00:54:50,200 --> 00:54:52,080 At this stage in the game, you don't... 1061 00:54:52,120 --> 00:54:54,960 you don't want to put a foot wrong, and I've put a foot wrong. 1062 00:54:55,000 --> 00:54:58,560 So it's kind of like, "Yeah, OK. I'm on the... I'm on the list." 1063 00:55:00,000 --> 00:55:02,800 I want to phone home and say, "Yeah, I got through today." 1064 00:55:02,840 --> 00:55:06,720 I want to keep being able to say that. So, yeah... 1065 00:55:06,760 --> 00:55:08,280 ..I've got to stay today. 1066 00:55:18,160 --> 00:55:22,280 It's been a fantastic round, an incredibly tasty round. 1067 00:55:22,320 --> 00:55:26,720 But in a round like this, we have to make serious decisions. 1068 00:55:28,320 --> 00:55:29,960 One of you is leaving us. 1069 00:55:33,760 --> 00:55:36,920 The contestant leaving us is... 1070 00:55:44,680 --> 00:55:46,680 ..Meesh. 1071 00:55:46,720 --> 00:55:48,280 Meesh... It's all right. 1072 00:55:48,320 --> 00:55:51,320 Meesh, honestly, you have been a bundle of fun 1073 00:55:51,360 --> 00:55:53,720 and it was great to have met you. Thank you so much. 1074 00:55:53,760 --> 00:55:56,280 It's all right. Thank you, guys. 1075 00:55:56,320 --> 00:55:58,800 Mica, thank you so much for everything. Good luck. 1076 00:56:01,480 --> 00:56:03,360 I am gutted! 1077 00:56:03,400 --> 00:56:06,520 I came out on raw dough - imagine that! 1078 00:56:10,920 --> 00:56:13,320 But it's been a blast. It's been wicked. 1079 00:56:17,520 --> 00:56:21,920 Now you are our celebrity Magnificent Seven. 1080 00:56:21,960 --> 00:56:22,960 Well done. 1081 00:56:25,720 --> 00:56:27,440 It feels amazing to still be here. 1082 00:56:27,480 --> 00:56:30,160 So, yeah, onwards and upwards for sure. 1083 00:56:31,480 --> 00:56:34,320 The journey goes on for me, so that's fantastic. I'm thrilled. 1084 00:56:34,360 --> 00:56:37,280 I'm so enjoying the experience, I can't tell you. 1085 00:56:37,320 --> 00:56:38,360 Can't believe it, really. 1086 00:56:38,400 --> 00:56:42,720 I'm just in shock, to be honest, that I've got this far. 1087 00:56:42,760 --> 00:56:45,800 Yeah, I'm buzzing. Can't wait to ring my mum. 1088 00:56:45,840 --> 00:56:50,520 Oh, my gosh. I'm ecstatic to be in the final seven. 1089 00:56:51,720 --> 00:56:53,640 I feel like I'm doing really well, you know? 1090 00:56:53,680 --> 00:56:56,320 I feel like I'm...I'm swinging, I'm in there. 1091 00:56:56,360 --> 00:56:59,840 I wouldn't say I'm confident exactly, but I'm always hopeful. 1092 00:57:01,280 --> 00:57:03,000 As you go through each round, you think, 1093 00:57:03,040 --> 00:57:05,880 "Oh, I can't be that bad, otherwise I wouldn't have got this far." 1094 00:57:05,920 --> 00:57:09,440 It's quite exciting, actually, thinking about how great I could be. 1095 00:57:13,560 --> 00:57:14,800 Next time... 1096 00:57:14,840 --> 00:57:16,000 Whoo! 1097 00:57:16,040 --> 00:57:17,640 ..the pressure intensifies... 1098 00:57:17,680 --> 00:57:19,040 POP Ah! 1099 00:57:19,080 --> 00:57:21,920 ..as the celebrities take on the recipes.... 1100 00:57:21,960 --> 00:57:23,120 What is that?! 1101 00:57:23,160 --> 00:57:26,600 ..of rising culinary star Big Zuu... 1102 00:57:26,640 --> 00:57:28,280 No pressure. 1103 00:57:28,320 --> 00:57:30,000 Oh, God. 1104 00:57:30,040 --> 00:57:31,600 I don't know what half these things are. 1105 00:57:31,640 --> 00:57:33,520 ..before battling for a place... 1106 00:57:33,560 --> 00:57:35,520 CORK POPS Whoo! 1107 00:57:35,560 --> 00:57:37,520 ..in the final six. 1108 00:57:39,480 --> 00:57:42,440 That is a beautiful-looking bisque. 1109 00:57:42,480 --> 00:57:43,800 It tastes great.