1 00:00:03,800 --> 00:00:06,120 Ah! This is the part where I cry. 2 00:00:06,120 --> 00:00:07,960 Four famous faces... 3 00:00:07,960 --> 00:00:09,160 Yah!!! 4 00:00:09,160 --> 00:00:10,640 ..have survived the heats... 5 00:00:10,640 --> 00:00:12,640 It's Frankenstein's Pie. ..and reached 6 00:00:12,640 --> 00:00:14,720 the Celebrity MasterChef quarterfinal. 7 00:00:14,720 --> 00:00:17,920 It's very dramatic, isn't it? Tonight, they're back... 8 00:00:17,920 --> 00:00:19,600 Welcome to absolute chaos. 9 00:00:19,600 --> 00:00:23,320 Back in the kitchen to fight for our place in the semis. 10 00:00:23,320 --> 00:00:26,440 ..and the competition is about to get tougher. 11 00:00:26,440 --> 00:00:29,200 Slap me if you need to. Whatever you need to do. Right? 12 00:00:29,200 --> 00:00:30,840 Oh, these eggs are a disaster. 13 00:00:30,840 --> 00:00:33,040 I still do believe it's anyone's game. 14 00:00:33,040 --> 00:00:35,600 I'm just going to give it a go and give it my all. 15 00:00:35,600 --> 00:00:37,720 WHISPERS: Oh, they're eating it. They're eating it. 16 00:00:37,720 --> 00:00:40,680 They'll face two intense challenges... 17 00:00:40,680 --> 00:00:43,600 Why can a garlic just not be, like, one big garlic? 18 00:00:43,600 --> 00:00:47,320 ..that will decide who deserves a place in the semifinals... 19 00:00:47,320 --> 00:00:49,360 This is ice cream. I've never made ice cream. 20 00:00:49,360 --> 00:00:51,520 It's like a love story, isn't it? 21 00:00:51,520 --> 00:00:53,800 ..as one of them will be going home. 22 00:00:53,800 --> 00:00:57,320 The Sheriff is fighting to get into the semis. 23 00:00:57,320 --> 00:00:59,720 Come on! Start to plating up, now! 24 00:00:59,720 --> 00:01:01,080 Absolutely stunning. 25 00:01:01,080 --> 00:01:03,800 You've seen me laughing, having a bit of fun. 26 00:01:03,800 --> 00:01:05,360 Now it's serious. 27 00:01:05,360 --> 00:01:07,200 J Mo is in it to win it. 28 00:01:07,200 --> 00:01:10,280 Oh, no. If it's not cooked, it's not cooked. 29 00:01:10,280 --> 00:01:11,680 That's terrible. 30 00:01:27,000 --> 00:01:30,360 Celebrities, welcome back to the kitchen. 31 00:01:30,360 --> 00:01:36,800 Till now, you've worked alone, so it's time for a teams challenge. 32 00:01:36,800 --> 00:01:40,600 We are going to create our own mini restaurant. 33 00:01:40,600 --> 00:01:43,040 Because if you stay in the competition, 34 00:01:43,040 --> 00:01:46,720 you'll end up cooking in a real-life kitchen. 35 00:01:47,720 --> 00:01:49,240 I like to think I work well with others. 36 00:01:49,240 --> 00:01:52,080 You know, my mum used to say that when I was at playgroup. 37 00:01:52,080 --> 00:01:54,960 So, yeah, it depends who the others are, you know? 38 00:01:54,960 --> 00:01:58,120 Joe, Shakira, you're on the Red team. Oh! Yes! 39 00:01:58,120 --> 00:02:02,160 Jason and Emily, the Green team. We got this. Come on, then. 40 00:02:02,160 --> 00:02:05,880 We're asking you to cook a three-course meal. 41 00:02:07,000 --> 00:02:10,600 Then you'll serve it up. The only two diners will be 42 00:02:10,600 --> 00:02:15,560 a Michelin-starred chef and a terrifying restaurant critic. 43 00:02:15,560 --> 00:02:18,680 I can work with absolutely anyone. That's a quality of mine. 44 00:02:18,680 --> 00:02:22,600 90 minutes in total for this challenge. 45 00:02:22,600 --> 00:02:27,160 We expect your starter to be served in 30 minutes. 46 00:02:27,160 --> 00:02:31,760 The main dish after 30 minutes, and the dessert after 30 minutes. 47 00:02:31,760 --> 00:02:33,880 OK? And, Joe... 48 00:02:33,880 --> 00:02:36,640 Yes, sir. ..there is no pie on the menu. 49 00:02:36,640 --> 00:02:38,560 LAUGHTER 50 00:02:38,560 --> 00:02:42,240 Head to your benches, where you'll find menus and recipes. 51 00:02:45,480 --> 00:02:47,680 This is scary, Joe. 52 00:02:47,680 --> 00:02:51,840 We are expecting excellence. 53 00:02:51,840 --> 00:02:54,960 Good luck. Let's cook. 54 00:02:54,960 --> 00:02:56,720 Menu. Right. 55 00:02:56,720 --> 00:02:58,600 Is this the menu? Here we go. Let's have a look at this, then. 56 00:02:58,600 --> 00:03:00,080 What we got here? 57 00:03:00,080 --> 00:03:04,040 Giorgio, I think this is the hardest challenge we've set them yet. 58 00:03:04,040 --> 00:03:07,480 Today we're going to find out who leads and who follows. 59 00:03:08,800 --> 00:03:10,520 I'm good at following a recipe. Great. 60 00:03:10,520 --> 00:03:12,760 OK. I'll be head chef. And you can shout at me. 61 00:03:12,760 --> 00:03:14,960 I can take it. OK. Slap me if you need to. 62 00:03:14,960 --> 00:03:17,360 Whatever you need to do. All right? Maybe not the slapping. 63 00:03:17,360 --> 00:03:19,840 Thank you. We're sportspeople, right? Well, this is it. 64 00:03:19,840 --> 00:03:21,720 We know how to work in a team. Teamwork. 65 00:03:21,720 --> 00:03:24,360 Match made in heaven. Let's crack on with it. 66 00:03:24,360 --> 00:03:27,160 These people have probably eaten in loads of restaurants, 67 00:03:27,160 --> 00:03:30,600 but they've never cooked and served at the table. 68 00:03:30,600 --> 00:03:34,400 And you are the guest as well. You're scary for chefs. 69 00:03:34,400 --> 00:03:35,760 Can you imagine for them? 70 00:03:38,080 --> 00:03:40,680 NARRATOR: Both teams have the same ingredients 71 00:03:40,680 --> 00:03:42,360 and will make the same dishes. 72 00:03:43,360 --> 00:03:47,400 Three courses. Very, very British. Not that complicated. 73 00:03:47,400 --> 00:03:48,880 Scotch egg. Oh, my God. 74 00:03:48,880 --> 00:03:50,960 I've never cooked a Scotch egg before, have you? 75 00:03:50,960 --> 00:03:52,880 Oh, like them things people have at buffets? 76 00:03:52,880 --> 00:03:55,600 Yeah. Yeah. I never, ever eat them. 77 00:03:55,600 --> 00:03:57,920 Deep-fried in panko breadcrumbs, 78 00:03:57,920 --> 00:04:00,960 the smoked mackerel Scotch egg will be accompanied by 79 00:04:00,960 --> 00:04:02,800 a strong mustard cream, 80 00:04:02,800 --> 00:04:07,280 and pickled cucumber to cut through the richness of the dish. 81 00:04:07,280 --> 00:04:09,720 And then... Pan-fried chicken breast. 82 00:04:09,720 --> 00:04:12,880 Fondant potato. I've never done... I thought fondant is sugar. 83 00:04:12,880 --> 00:04:16,360 The pan-fried chicken breast must be served with decadent, 84 00:04:16,360 --> 00:04:18,880 butter-enriched fondant potatoes, 85 00:04:18,880 --> 00:04:21,800 lightly braised leeks and a flavourful 86 00:04:21,800 --> 00:04:24,640 chicken jus made from the carcass. 87 00:04:24,640 --> 00:04:26,040 They like to call it a jus, 88 00:04:26,040 --> 00:04:28,680 even though you and I both know its juice. 89 00:04:28,680 --> 00:04:32,520 That chicken's got to be cut up. But, like, you are perfect for that. 90 00:04:32,520 --> 00:04:35,200 I've never made a sticky toffee pudding before, 91 00:04:35,200 --> 00:04:37,880 but I've tasted plenty. 92 00:04:37,880 --> 00:04:41,200 That's got to be in my, like, top three desserts. Yeah, same. 93 00:04:42,280 --> 00:04:44,920 The classic British sticky toffee pudding 94 00:04:44,920 --> 00:04:46,240 will be accompanied by 95 00:04:46,240 --> 00:04:49,440 a rich butterscotch sauce and vanilla cream. 96 00:04:50,880 --> 00:04:53,120 I would order that. Yeah, yeah, yeah. 97 00:04:54,680 --> 00:04:59,320 You know, Giorgio, I am so thankful that we're the ones eating it. 98 00:04:59,320 --> 00:05:01,040 I wouldn't want to be out there cooking it. 99 00:05:02,040 --> 00:05:05,080 Got to get the chicken on first. That's the biggest thing. 100 00:05:06,360 --> 00:05:08,640 NARRATOR: An essential part of the main course, 101 00:05:08,640 --> 00:05:12,600 the chicken jus needs to be started straight away. 102 00:05:12,600 --> 00:05:14,240 The carcass needs to go into roast 103 00:05:14,240 --> 00:05:16,720 for at least 30 minutes before you can even make the jus. 104 00:05:16,720 --> 00:05:18,000 OK, look. 105 00:05:18,000 --> 00:05:20,920 Emily and Jason are taking exactly the way that I saw. 106 00:05:20,920 --> 00:05:23,080 So the chicken would be going on straight away 107 00:05:23,080 --> 00:05:24,640 to make the jus. 108 00:05:24,640 --> 00:05:27,680 The chicken is the most important thing. 109 00:05:27,680 --> 00:05:31,080 The starter... Soft-boiled, five minutes. 110 00:05:31,080 --> 00:05:34,480 The Red team just concentrated too much on the starter already. 111 00:05:34,480 --> 00:05:37,000 We've got pickled cucumber, so that is what's happening 112 00:05:37,000 --> 00:05:38,840 first of all. 113 00:05:38,840 --> 00:05:40,960 They haven't even looked at the chicken. 114 00:05:40,960 --> 00:05:42,760 That could be a mistake at the end. 115 00:05:44,560 --> 00:05:47,120 It should flake, then, really nicely. Yeah, exactly. 116 00:05:47,120 --> 00:05:48,520 GRACE: For our starter, 117 00:05:48,520 --> 00:05:51,480 we have a warm smoked mackerel Scotch egg with 118 00:05:51,480 --> 00:05:54,160 a mustard cream and pickled cucumber. 119 00:05:54,160 --> 00:05:57,280 It is important to have an egg not completely runny, 120 00:05:57,280 --> 00:06:01,160 but nice and soft. I'm excited about the pickled cucumbers, though, 121 00:06:01,160 --> 00:06:03,720 because they'll cut through the mackerel mix. 122 00:06:03,720 --> 00:06:07,960 And the mustard sauce must have a really nice, sharp kick. 123 00:06:07,960 --> 00:06:09,720 Good, oily fish. 124 00:06:09,720 --> 00:06:13,320 NARRATOR: The teams must shred and mash 200g of mackerel 125 00:06:13,320 --> 00:06:15,280 with thinly sliced shallots, 126 00:06:15,280 --> 00:06:18,360 mustard, lemon zest and paprika. 127 00:06:18,360 --> 00:06:20,200 Smells nice anyway, to be fair. 128 00:06:20,200 --> 00:06:23,840 What is very important on the mackerel paste is the consistency. 129 00:06:23,840 --> 00:06:25,600 The mackerel needs to be mashed very well 130 00:06:25,600 --> 00:06:28,000 to make a paste. Otherwise it would be hard 131 00:06:28,000 --> 00:06:31,000 for them to get an even layer around the eggs. 132 00:06:31,000 --> 00:06:33,200 A minute left on the eggs, then. What's next on your list? 133 00:06:33,200 --> 00:06:36,840 Mustard cream. Giorgio, Emily and Jason see themselves as equals 134 00:06:36,840 --> 00:06:39,160 and they've stopped giving each other orders. 135 00:06:39,160 --> 00:06:42,000 We're going to start dressing these plates, OK? Yeah. Go on, then. 136 00:06:42,000 --> 00:06:43,360 Go for it. Yeah. 137 00:06:43,360 --> 00:06:45,160 So I need greaseproof on here, chicken bones. 138 00:06:45,160 --> 00:06:48,520 Really feels over on this bench like Shakira has taken charge. 139 00:06:48,520 --> 00:06:49,720 Olive oil on top. 140 00:06:49,720 --> 00:06:52,960 Drizzle. Yes, Chef. Salt, pepper. Let's go. 141 00:06:52,960 --> 00:06:55,600 Obey! 142 00:06:52,960 --> 00:06:55,600 GRACE LAUGHS 143 00:06:55,600 --> 00:06:58,560 Shakira, I'm seeing a whole new side of you now. 144 00:06:58,560 --> 00:07:00,320 I'm organised. Exactly. 145 00:07:00,320 --> 00:07:02,360 So the Scotch egg's the first thing that you've got to get out. 146 00:07:02,360 --> 00:07:04,520 Yes. So the mackerel mixture is chilling. 147 00:07:04,520 --> 00:07:07,520 I'm going to do my breadcrumbs, my eggs and my flour. 148 00:07:07,520 --> 00:07:09,120 Do that mixture. Get them in the fryer 149 00:07:09,120 --> 00:07:10,320 right at the last minute. 150 00:07:10,320 --> 00:07:14,120 Remember one thing - presentation. Thank you, Chef. 151 00:07:14,120 --> 00:07:15,560 Cucumbers are done. 152 00:07:15,560 --> 00:07:18,160 Very nice ribbons. Very impressed with them. 153 00:07:18,160 --> 00:07:20,400 The cucumber are supposed to be 154 00:07:20,400 --> 00:07:23,920 in wide strip, in order to soak up the vinegar. 155 00:07:23,920 --> 00:07:25,440 Joe's looks good, 156 00:07:25,440 --> 00:07:29,720 but Jason's one looks like they've been through a pencil sharpener. 157 00:07:29,720 --> 00:07:32,080 Look at that. Absolutely stunning. 158 00:07:33,480 --> 00:07:35,360 You can peel the eggs. Peel the eggs. Peel the eggs. 159 00:07:35,360 --> 00:07:38,280 That's a good job for you. Nice and neat, please. 160 00:07:38,280 --> 00:07:40,760 Celebrities, 15 more minutes 161 00:07:40,760 --> 00:07:43,760 for your starter to be ready on the plate. 162 00:07:43,760 --> 00:07:46,840 Really, we need to be making the Scotch eggs now. Yeah. 163 00:07:46,840 --> 00:07:48,800 NARRATOR: With the mackerel mix now chilled, 164 00:07:48,800 --> 00:07:52,920 they need to wrap a thin layer around each soft-boiled egg. 165 00:07:52,920 --> 00:07:54,960 It's Scotch egg time. 166 00:07:54,960 --> 00:07:56,720 This is my first-ever Scotch egg. 167 00:07:58,080 --> 00:07:59,160 Very gently. 168 00:08:01,040 --> 00:08:02,920 Joe, look at this! 169 00:08:02,920 --> 00:08:04,800 Oh, fantastic. 170 00:08:05,960 --> 00:08:07,480 JASON: Let me know when you want your eggs in. 171 00:08:07,480 --> 00:08:09,520 Yeah. No dramas. 172 00:08:09,520 --> 00:08:11,320 Don't be heavy-handed today, Jason. 173 00:08:12,440 --> 00:08:15,480 Careful, careful, careful. I know, I know, I know. 174 00:08:15,480 --> 00:08:18,120 Jeez. Oh, these eggs are a disaster. 175 00:08:19,240 --> 00:08:21,480 Sorry, what's happened with the egg? 176 00:08:21,480 --> 00:08:23,520 When he peeled the eggs, he cracked the eggs. 177 00:08:23,520 --> 00:08:25,560 Ah, OK. One was broken. That's what I'm saying. 178 00:08:25,560 --> 00:08:29,000 ..cracking them, you see, because of my hands. OK. 179 00:08:29,000 --> 00:08:32,200 I can't work with this. But you need an egg that's a bit firmer. 180 00:08:32,200 --> 00:08:34,160 There's nothing I can really do. 181 00:08:35,800 --> 00:08:39,160 Yeah, so this is the mustard sauce, and this is the pickled cucumber. 182 00:08:39,160 --> 00:08:41,200 And hopefully, this can make up for the egg. 183 00:08:43,840 --> 00:08:47,920 I think I'm going to get this done. This is going to be good. 184 00:08:47,920 --> 00:08:49,560 NARRATOR: The mackerel-wrapped eggs need 185 00:08:49,560 --> 00:08:52,560 a thin breadcrumb coating before frying. 186 00:08:52,560 --> 00:08:54,680 I've got one. I've got one, I've got one. You're going to have 187 00:08:54,680 --> 00:08:57,440 to crack on with the other one. We haven't got time. 188 00:09:00,440 --> 00:09:02,800 I'm going to sit down now, and in two minutes I'm 189 00:09:02,800 --> 00:09:05,760 expecting my starter to be ready. Talk to me here. 190 00:09:05,760 --> 00:09:08,600 You've just got to keep, like, moulding it around. 191 00:09:08,600 --> 00:09:10,440 Joe, how are we looking on them Scotch eggs? 192 00:09:10,440 --> 00:09:13,120 Golden. Golden. That's what we're looking for. 193 00:09:14,200 --> 00:09:15,640 Get it on, get it on, get it on. Come on. 194 00:09:15,640 --> 00:09:18,320 We've got to move now. We are ready! 195 00:09:20,600 --> 00:09:22,760 JASON: Eggs are in. JOE: Eggs are done. 196 00:09:22,760 --> 00:09:25,200 Oh, perfect. Is that OK? 197 00:09:25,200 --> 00:09:29,520 You should be serving your food now! 198 00:09:29,520 --> 00:09:31,800 I thought I was scary in restaurants! 199 00:09:33,680 --> 00:09:36,480 Lift it up. Let me look at it. Yeah? Let's go. 200 00:09:38,080 --> 00:09:41,120 No. I need you to get out... Get out... You just tip them on. 201 00:09:47,000 --> 00:09:50,880 Shakira! Shakira, first down. 202 00:09:50,880 --> 00:09:54,200 Shakira, thank you very much. I know you've got a lot of work to do. 203 00:09:54,200 --> 00:09:55,680 Right. Take this plate, please. 204 00:09:55,680 --> 00:09:57,480 This one looks better. 205 00:09:57,480 --> 00:09:59,560 We've got ours up there first. 206 00:09:59,560 --> 00:10:01,360 # Nah, nah, nah, nah, nah! # 207 00:10:01,360 --> 00:10:04,720 Oh, Jason! Oh, Jason Mohammed. 208 00:10:04,720 --> 00:10:06,000 There you go, my friends. 209 00:10:07,160 --> 00:10:11,600 NARRATOR: Both teams have served smoked mackerel Scotch egg with 210 00:10:11,600 --> 00:10:14,160 mustard sauce and pickled cucumber. 211 00:10:14,160 --> 00:10:17,200 GRACE: I really like Green team's Scotch egg, visually. 212 00:10:17,200 --> 00:10:19,800 I think it's smaller. It's more delicate. 213 00:10:19,800 --> 00:10:22,800 I don't think that they've styled the cucumbers very prettily. 214 00:10:22,800 --> 00:10:24,680 OK, let's cut it. 215 00:10:24,680 --> 00:10:25,720 Oh! 216 00:10:26,720 --> 00:10:29,920 A little bit disappointed that the egg just seemed to come apart. 217 00:10:29,920 --> 00:10:32,600 The crust is a little bit too thick. 218 00:10:32,600 --> 00:10:33,920 Right, let's eat a bit. 219 00:10:37,400 --> 00:10:38,840 It's warm all the way through, 220 00:10:38,840 --> 00:10:42,840 but they should have worked the fish much more. 221 00:10:42,840 --> 00:10:44,040 Absolutely. 222 00:10:44,040 --> 00:10:47,120 The smoked mackerel mix needs to be almost pulpy. 223 00:10:49,840 --> 00:10:52,960 To me, this feels like it's more cucumber skin 224 00:10:52,960 --> 00:10:54,760 than actual cucumber, 225 00:10:54,760 --> 00:10:58,600 and it hasn't maybe taken on as much of the vinegar that it could have. 226 00:10:58,600 --> 00:11:02,720 I really feel like I'm tasting that panic that happened. 227 00:11:02,720 --> 00:11:04,080 Can you start peeling some potatoes? 228 00:11:04,080 --> 00:11:05,880 Yeah, yeah. Of course. That would be really lovely. 229 00:11:05,880 --> 00:11:07,440 Eggs. Who knew? 230 00:11:07,440 --> 00:11:10,600 The pressure is like nothing I've ever experienced. 231 00:11:12,240 --> 00:11:15,200 Boom. Red team's next, Giorgio. 232 00:11:15,200 --> 00:11:16,720 I like this presentation. 233 00:11:16,720 --> 00:11:19,240 I love what Joe's done with those cucumbers. 234 00:11:19,240 --> 00:11:21,280 Really, really beautiful ribbons of them. 235 00:11:21,280 --> 00:11:23,120 OK, let's cut it. 236 00:11:23,120 --> 00:11:24,640 The yolk is runny. 237 00:11:24,640 --> 00:11:26,960 Yeah. Which is very good news. 238 00:11:29,600 --> 00:11:31,840 WHISPERS: Oh, they look happy. They look happy. Do they, really? 239 00:11:33,920 --> 00:11:36,600 I don't know. I don't know what Grace's happy face is. 240 00:11:36,600 --> 00:11:39,320 The egg is much more intact. That mackerel, 241 00:11:39,320 --> 00:11:42,560 much more of a paste. It's clinging around the egg. 242 00:11:42,560 --> 00:11:45,240 The crust is a little bit too heavy, 243 00:11:45,240 --> 00:11:48,080 and I would have loved to have a little bit more mustard kick. 244 00:11:49,760 --> 00:11:51,560 Can't work out if they're enjoying our food. 245 00:11:51,560 --> 00:11:53,640 No, they're not eating our food. That's why they're smiling. 246 00:11:55,400 --> 00:11:57,320 Should we see what's happening with the main course? 247 00:11:57,320 --> 00:11:59,240 I'm worried about this. 248 00:11:59,240 --> 00:12:00,520 I don't like losing. 249 00:12:01,640 --> 00:12:03,000 I'm going to crack on 250 00:12:03,000 --> 00:12:05,880 with braising these leeks in some butter. 251 00:12:05,880 --> 00:12:09,160 Now I've got to start seasoning and getting chicken breasts ready. 252 00:12:09,160 --> 00:12:12,800 Once you've done that, let's get the potatoes on, please. OK. 253 00:12:12,800 --> 00:12:16,320 For the main course, they are pan-frying a chicken breast 254 00:12:16,320 --> 00:12:18,400 with a fondant potato, 255 00:12:18,400 --> 00:12:20,840 buttered leeks and chicken jus. 256 00:12:20,840 --> 00:12:23,600 I'm fascinated to see what the celebrities do 257 00:12:23,600 --> 00:12:25,080 with fondant potatoes, 258 00:12:25,080 --> 00:12:27,600 because it needs to be exactly the right shape. 259 00:12:27,600 --> 00:12:29,360 Crisp but full of butter. 260 00:12:29,360 --> 00:12:32,600 Fondant potato, there is only one rule. 261 00:12:32,600 --> 00:12:36,720 They have to melt in your mouth. If they are uncooked... 262 00:12:37,880 --> 00:12:40,840 ..that's the end of it. JOE: Uh, how many do you want to do? 263 00:12:40,840 --> 00:12:42,400 Do as many as you can get out of it, 264 00:12:42,400 --> 00:12:44,200 and we'll pick the best-looking ones. 265 00:12:44,200 --> 00:12:46,480 NARRATOR: For fondant potatoes to cook evenly, 266 00:12:46,480 --> 00:12:49,920 they must be cut to a small and identical size... 267 00:12:49,920 --> 00:12:52,040 Did you look at the potatoes? Yep. They're perfect. 268 00:12:52,040 --> 00:12:54,240 Are they OK? Amazing. Thank you. Thank you, Chef. 269 00:12:54,240 --> 00:12:58,200 ..before being braised in lots of butter and chicken stock. 270 00:12:58,200 --> 00:13:02,040 Oh. Who's cut this potato? This was my sous-chef, Joe. 271 00:13:02,040 --> 00:13:04,520 Wow. They're just a feast for the senses. 272 00:13:04,520 --> 00:13:08,040 And then just the gorgeous smell coming off them! 273 00:13:08,040 --> 00:13:09,880 They make me a happy woman already. 274 00:13:11,440 --> 00:13:13,840 These... Get these potatoes on. Yeah, yeah. 275 00:13:13,840 --> 00:13:16,360 Spuds on. Right, I need to get the chicken on. 276 00:13:18,360 --> 00:13:20,560 How are we doing? We're getting there, Chef. 277 00:13:20,560 --> 00:13:23,080 We're getting there. Do you want to see the potatoes? Yeah, love to. 278 00:13:25,600 --> 00:13:26,760 Oh, God. 279 00:13:26,760 --> 00:13:28,520 Yeah. I would get them out and cut them in half now. 280 00:13:28,520 --> 00:13:30,320 I think they're going to be cooked, aren't they? 281 00:13:30,320 --> 00:13:33,040 No. Let's do it. We should take these out. 282 00:13:33,040 --> 00:13:36,200 Jason's fondant potato, they look so thick. 283 00:13:36,200 --> 00:13:37,720 Chop them in half. 284 00:13:37,720 --> 00:13:40,080 They're like...Stonehenge! 285 00:13:41,120 --> 00:13:43,120 I don't know if they're going to cook through. 286 00:13:44,120 --> 00:13:47,200 I want the leeks cut... Half inch? ..about an inch. 287 00:13:47,200 --> 00:13:49,680 An inch? OK. NARRATOR: To braise them correctly, 288 00:13:49,680 --> 00:13:52,840 the teams must sear the chopped leeks in butter, 289 00:13:52,840 --> 00:13:54,880 only stirring occasionally. 290 00:13:54,880 --> 00:13:56,640 Don't forget about your leeks. 291 00:13:59,920 --> 00:14:02,880 What does it say? Mashed leeks? Braised. 292 00:14:02,880 --> 00:14:05,120 OK. Make them braised, then, not mashing. 293 00:14:08,400 --> 00:14:12,240 You have ten minutes until the main course needs to be served. 294 00:14:12,240 --> 00:14:15,120 Ten minutes. Thyme, butter, a lot of butter, 295 00:14:15,120 --> 00:14:17,200 and basting it now. 296 00:14:17,200 --> 00:14:19,360 Joe, I think we need to do the chicken breast, darling. 297 00:14:19,360 --> 00:14:21,560 Oh, yes. I'm just trying... Do you want to do that? 298 00:14:21,560 --> 00:14:22,760 Yeah, I'll do that. 299 00:14:22,760 --> 00:14:25,920 The pressure has indeed ramped up now. 300 00:14:25,920 --> 00:14:29,080 I'm worried about that chicken. We need to get that chicken going. 301 00:14:30,160 --> 00:14:34,920 I'm fascinated by Shakira's decision to start the chicken so late. 302 00:14:34,920 --> 00:14:37,960 So, skin side down, six minutes. I don't like the sound of that. 303 00:14:39,040 --> 00:14:41,440 Now she's panicking. Right, let's get the pan in. 304 00:14:41,440 --> 00:14:42,720 Let's get the pan in. OK. 305 00:14:42,720 --> 00:14:45,600 Um, I need it on 180, please. 180. 306 00:14:45,600 --> 00:14:46,800 There you go. 180. 307 00:14:46,800 --> 00:14:48,160 We're going to start plating. 308 00:14:49,800 --> 00:14:51,840 EMILY: Need to get the potato. They're soft to the point, 309 00:14:51,840 --> 00:14:55,280 but...I'm not sure if they're all the way done. 310 00:14:55,280 --> 00:14:57,280 Time is up! 311 00:14:57,280 --> 00:14:59,600 Those leeks have got to go in. They're beautiful. 312 00:14:59,600 --> 00:15:01,080 SHAKIRA: Are them chickens done? 313 00:15:01,080 --> 00:15:03,320 Uh, no. I need to get them plated up. 314 00:15:03,320 --> 00:15:04,560 They're quite thick breasts. 315 00:15:04,560 --> 00:15:07,280 I think we actually leave them in until the last minute to plate them. 316 00:15:07,280 --> 00:15:09,160 Service! 317 00:15:09,160 --> 00:15:10,480 I say we go for that. 318 00:15:11,960 --> 00:15:13,440 SHAKIRA: Can you get them chickens out, please? 319 00:15:13,440 --> 00:15:16,240 Yes, Chef. The judges are waiting. Let's go. Come on. 320 00:15:17,720 --> 00:15:21,120 A little spoon, just on top of that chicken. Perfect. 321 00:15:22,480 --> 00:15:24,480 All right. Ready to serve. Let's go. OK. 322 00:15:26,480 --> 00:15:28,720 There's your mains. Sorry, Chefs. I will leave you to it. 323 00:15:28,720 --> 00:15:30,120 Thank you. 324 00:15:30,120 --> 00:15:31,480 Here we come. 325 00:15:33,120 --> 00:15:36,360 Thank you. Chefs, thank you. Thank you. 326 00:15:36,360 --> 00:15:38,080 WHISPERS: She's furious! 327 00:15:40,440 --> 00:15:41,840 I'm trying to get the sponge going. 328 00:15:41,840 --> 00:15:43,600 Try to stay ahead of the game. 329 00:15:43,600 --> 00:15:47,560 Do you know, I am so glad I am not Jason Mohammed right now! 330 00:15:47,560 --> 00:15:49,160 Right, where was I? Come on. 331 00:15:50,440 --> 00:15:53,440 NARRATOR: The teams have cooked pan-fried chicken breast 332 00:15:53,440 --> 00:15:58,160 with fondant potato, buttered leeks and a chicken jus. 333 00:15:58,160 --> 00:16:01,000 OK, the Green team. Let's taste it. 334 00:16:02,400 --> 00:16:03,840 It's cooked all the way through. 335 00:16:09,160 --> 00:16:11,240 I don't think the potatoes are cooked. 336 00:16:11,240 --> 00:16:12,920 Oh, no. This is raw. 337 00:16:14,880 --> 00:16:17,160 Chicken is actually really succulent. 338 00:16:17,160 --> 00:16:20,720 The chicken - seasoning is "a point". Perfect. 339 00:16:20,720 --> 00:16:22,720 The jus, it's got a bit of depth, 340 00:16:22,720 --> 00:16:25,680 but the leeks, they're oversalted. 341 00:16:25,680 --> 00:16:27,480 I would argue the fondant potatoes 342 00:16:27,480 --> 00:16:29,240 shouldn't have even been served. 343 00:16:29,240 --> 00:16:30,920 They're raw. 344 00:16:30,920 --> 00:16:35,160 I would call these Jason potato, Jason leeks. 345 00:16:36,160 --> 00:16:38,160 And I think the chicken was Emily. 346 00:16:38,160 --> 00:16:40,840 Now I know why she's fuming. 347 00:16:40,840 --> 00:16:43,080 I told you I don't like losing. 348 00:16:43,080 --> 00:16:44,400 We need to lock in. 349 00:16:46,440 --> 00:16:48,920 Here we are, the Red team. 350 00:16:48,920 --> 00:16:51,400 My mouth's watering! 351 00:16:51,400 --> 00:16:53,920 Oh, they're eating it. They're eating it. They're eating it. 352 00:16:53,920 --> 00:16:55,760 Oh... 353 00:16:55,760 --> 00:16:59,000 It isn't pink, but it's very close to. 354 00:17:04,160 --> 00:17:05,720 Please be cooked. 355 00:17:09,120 --> 00:17:10,400 Mm. 356 00:17:11,640 --> 00:17:15,040 Grace, those potatoes are perfect. 357 00:17:15,040 --> 00:17:17,400 Those are potatoes that you could serve at the Savoy. 358 00:17:17,400 --> 00:17:20,320 Yeah. I think the chicken is just slightly pink, 359 00:17:20,320 --> 00:17:22,720 but to me, that is absolutely fine. 360 00:17:22,720 --> 00:17:26,440 I think that the jus is really pretty good, 361 00:17:26,440 --> 00:17:28,640 and the leeks truly braised. 362 00:17:28,640 --> 00:17:30,160 This is a really good plate of food. 363 00:17:31,760 --> 00:17:33,120 I'm going to make the batter, yeah? 364 00:17:33,120 --> 00:17:34,680 Yeah, you make the batter. 365 00:17:34,680 --> 00:17:37,280 The Green team, looking at them, 366 00:17:37,280 --> 00:17:40,640 I see democracy falling on his knees. 367 00:17:40,640 --> 00:17:44,040 Where's...where's my notes gone? But in this side of the kitchen, 368 00:17:44,040 --> 00:17:47,320 we have, like, a benign dictatorship that works. 369 00:17:47,320 --> 00:17:49,480 I need a clean surface. Let's get this... 370 00:17:49,480 --> 00:17:51,640 OK. ..clean. Thank you, Joe. No problem, Chef. 371 00:17:51,640 --> 00:17:53,840 There you are! 372 00:17:51,640 --> 00:17:53,840 THEY LAUGH 373 00:17:53,840 --> 00:17:55,960 I'm going to start on the sponge. 374 00:17:55,960 --> 00:17:57,560 I've never made a sticky toffee before, 375 00:17:57,560 --> 00:17:59,520 but this should be easy-peasy for us. 376 00:18:01,400 --> 00:18:02,560 NARRATOR: On the Green team, 377 00:18:02,560 --> 00:18:05,480 Jason has raced ahead with dessert, already 378 00:18:05,480 --> 00:18:08,480 completing their sticky toffee sponge batter. 379 00:18:08,480 --> 00:18:10,800 Got to get these put into the oven. 380 00:18:10,800 --> 00:18:13,680 Get those bad boys in there... and pray. 381 00:18:14,920 --> 00:18:16,440 I love sticky toffee pudding. 382 00:18:16,440 --> 00:18:19,160 I order it whenever it's on the menu. 383 00:18:19,160 --> 00:18:23,080 I want it to be also a great feast for the eyes. 384 00:18:23,080 --> 00:18:25,560 Um, I'd like you to move on to the vanilla cream, please. 385 00:18:25,560 --> 00:18:27,880 Vanilla cream. OK. NARRATOR: To go with the pudding, 386 00:18:27,880 --> 00:18:30,600 the teams also need to make two garnishes. 387 00:18:30,600 --> 00:18:32,120 What were you on, Em? You're on the butterscotch... 388 00:18:32,120 --> 00:18:34,160 I'm doing butterscotch right now. 389 00:18:34,160 --> 00:18:38,080 GRACE: That butterscotch sauce needs to be sweet, but not overly sweet. 390 00:18:38,080 --> 00:18:39,320 And cream - 391 00:18:39,320 --> 00:18:42,720 cream needs the lightest touch, doesn't it? EMILY: There we go. 392 00:18:42,720 --> 00:18:44,320 One butterscotch sauce. 393 00:18:44,320 --> 00:18:46,240 Right. Is there anything I can be doing? 394 00:18:46,240 --> 00:18:47,600 The vanilla cream. Do you want to whip? 395 00:18:47,600 --> 00:18:49,800 Yeah, absolutely. 396 00:18:49,800 --> 00:18:52,280 Soft peaks. Are you happy? Or maybe a little bit more? 397 00:18:52,280 --> 00:18:55,080 Because I don't want to overwhip it. That's the problem, that you... 398 00:18:55,080 --> 00:18:57,760 ..you overwhip it. Honestly, I'm not really sure, 399 00:18:57,760 --> 00:19:00,120 like... Let's have a go. Let's see. All right, I'll take your lead. 400 00:19:00,120 --> 00:19:01,480 Hang on. I'm going to plug you in. 401 00:19:03,120 --> 00:19:04,560 What the hell?! 402 00:19:04,560 --> 00:19:06,000 Go on. Ready? 403 00:19:06,000 --> 00:19:08,640 You're in. Take your lead on this one. 404 00:19:08,640 --> 00:19:09,920 OK. 405 00:19:11,200 --> 00:19:13,800 Try that. See how we get on. 406 00:19:13,800 --> 00:19:15,760 We can always speed up a bit and see how we get on. 407 00:19:15,760 --> 00:19:16,920 I think it's a bit over-whipped now. 408 00:19:16,920 --> 00:19:18,400 I think you've got to start again. 409 00:19:18,400 --> 00:19:21,360 Bit more cream? I think we've gone too much. 410 00:19:21,360 --> 00:19:22,840 Starting to get like ricotta now. 411 00:19:22,840 --> 00:19:24,200 Just stir it out, start again. 412 00:19:25,880 --> 00:19:27,200 SHAKIRA: Whisk it. 413 00:19:28,240 --> 00:19:31,840 The Red team has only just started to make their sponge batter. 414 00:19:31,840 --> 00:19:34,960 The Green team got theirs in the oven ages ago. 415 00:19:34,960 --> 00:19:38,000 We've got 15 minutes. Let's get these sponges done. 416 00:19:38,000 --> 00:19:40,680 The Red team's sponge may not set properly. 417 00:19:41,960 --> 00:19:44,200 Okey doke. Butterscotch sauce. 418 00:19:45,760 --> 00:19:48,920 I'm on sponge watch. Usually I've got a timer going on. 419 00:19:48,920 --> 00:19:50,160 Did you not set a timer for the sponge? 420 00:19:50,160 --> 00:19:52,040 No, I missed the timing of the sponge. 421 00:19:52,040 --> 00:19:54,800 OK! I just thought I'd get them in. 422 00:19:54,800 --> 00:19:57,720 How's it going, Emily? We're just waiting on the pudding. 423 00:19:57,720 --> 00:20:00,160 Are we waiting and hoping, or are we waiting 424 00:20:00,160 --> 00:20:01,640 and we are sure it was going to come out? 425 00:20:01,640 --> 00:20:03,960 What we're doing here, we're waiting and we're praying. 426 00:20:03,960 --> 00:20:07,320 Ah, you're at that stage? Well... You needed a miracle. 427 00:20:07,320 --> 00:20:08,720 JASON SCOFFS 428 00:20:07,320 --> 00:20:08,720 We'll leave you to it. 429 00:20:08,720 --> 00:20:10,680 Thank you very much. OK. Come on. 430 00:20:12,840 --> 00:20:15,040 Six minutes. Is it any good? It's beautiful. 431 00:20:15,040 --> 00:20:17,880 Six minutes for your pudding. 432 00:20:17,880 --> 00:20:19,920 All right, let's get them out. Here we go. 433 00:20:19,920 --> 00:20:21,720 This is the moment of truth, isn't it? 434 00:20:23,720 --> 00:20:25,480 Oh! Come on. 435 00:20:25,480 --> 00:20:27,800 SHAKIRA GASPS 436 00:20:25,480 --> 00:20:27,800 Oh, no! 437 00:20:29,000 --> 00:20:30,880 Oh, no, no. Should have had longer. 438 00:20:30,880 --> 00:20:32,440 I'm going to scoop this one back in. 439 00:20:32,440 --> 00:20:35,320 OK. Let's get it back in. 440 00:20:35,320 --> 00:20:37,520 Don't look at that, Chef. 441 00:20:37,520 --> 00:20:39,240 Is it soft? Oh, really soft. 442 00:20:39,240 --> 00:20:41,560 Just going back in a little bit longer. Yeah? 443 00:20:42,800 --> 00:20:45,000 How's that looking? Oh, beautiful. Look at that! 444 00:20:45,000 --> 00:20:46,760 That's a lot better now. It's a lot smoother. 445 00:20:46,760 --> 00:20:49,440 Come on! Plate up now! 446 00:20:49,440 --> 00:20:51,640 WHISPERS: It's way too soft. 447 00:20:51,640 --> 00:20:55,520 They look beautiful. To be far to you... They look banging! 448 00:20:55,520 --> 00:20:56,720 Come on. ..you know how to make it. 449 00:20:58,240 --> 00:21:00,600 You're allowed to smile. We are, but we need to plate. 450 00:21:02,480 --> 00:21:04,440 Come on! Come on! 451 00:21:05,720 --> 00:21:09,880 If it's not cooked, it's not cooked. Time is over! 452 00:21:09,880 --> 00:21:12,560 Shall we get that one out or not? Get 'em out. 453 00:21:12,560 --> 00:21:14,640 Looks beautiful. I just so want to eat that. 454 00:21:14,640 --> 00:21:16,040 Looks great! 455 00:21:18,480 --> 00:21:20,520 We can't serve that. 456 00:21:20,520 --> 00:21:22,320 I'll go, I'll go, I'll go. 457 00:21:22,320 --> 00:21:25,120 Jason the first one on the table! 458 00:21:25,120 --> 00:21:26,960 Et voila. Enjoy. 459 00:21:29,000 --> 00:21:31,320 JOE: We've got to serve it. 460 00:21:29,000 --> 00:21:31,320 SHAKIRA LAUGHS 461 00:21:31,320 --> 00:21:33,840 That's terrible. Oh... Oh! 462 00:21:36,000 --> 00:21:39,600 It wasn't a great reaction. It was, "Ohhhh..." 463 00:21:39,600 --> 00:21:40,960 Celebrities... 464 00:21:42,440 --> 00:21:44,120 ..why don't you take a little break 465 00:21:44,120 --> 00:21:47,160 and let us enjoy this dessert in peace? 466 00:21:50,160 --> 00:21:51,680 JOE: Whoa! 467 00:21:51,680 --> 00:21:53,320 JASON: Oh, my word! Yep. 468 00:21:55,200 --> 00:21:58,480 NARRATOR: For the judges' dessert, sticky toffee pudding 469 00:21:58,480 --> 00:22:01,600 with butterscotch sauce and a vanilla cream. 470 00:22:02,920 --> 00:22:06,640 The Green team, Jason and Emily's sticky toffee pudding 471 00:22:06,640 --> 00:22:09,000 really looks the part, doesn't it? 472 00:22:09,000 --> 00:22:11,680 It's very well presented. Here's your pudding. 473 00:22:11,680 --> 00:22:14,080 That's your sauce. That's your cream. 474 00:22:14,080 --> 00:22:15,800 Let's taste it. 475 00:22:15,800 --> 00:22:18,200 To be fair, our pudding went ten on ten. 476 00:22:18,200 --> 00:22:21,280 He made a fantastic batter mix. Yeah, it looked really good. 477 00:22:21,280 --> 00:22:23,880 He really did. And then obviously, I did the sauces. 478 00:22:29,920 --> 00:22:33,520 Perfectly cooked. Really moist. It's rich. It's decadent. Yeah. 479 00:22:33,520 --> 00:22:36,120 The butterscotch sauce really does help. 480 00:22:36,120 --> 00:22:38,880 The distribution of the cream, as well, is good. 481 00:22:38,880 --> 00:22:40,760 Servable in a restaurant, this one. 482 00:22:43,480 --> 00:22:44,600 How did you get on, then, guys? 483 00:22:44,600 --> 00:22:48,360 The only thing that we aren't happy with is our sticky toffee pudding. 484 00:22:48,360 --> 00:22:49,800 Aw! 485 00:22:49,800 --> 00:22:52,080 Joe and Shakira. 486 00:22:52,080 --> 00:22:54,720 They've got it out far too early. Yes. 487 00:23:00,600 --> 00:23:03,120 It's so good, isn't it? Mm. 488 00:23:03,120 --> 00:23:06,720 The sauce is absolutely outstanding. 489 00:23:06,720 --> 00:23:09,480 I'm heartbroken they didn't have five more minutes 490 00:23:09,480 --> 00:23:12,000 because it could have been really good. 491 00:23:12,000 --> 00:23:15,600 It makes me so happy, but it's also a bit of a disaster. 492 00:23:15,600 --> 00:23:18,360 Yeah. I think we learned a lot about them today. 493 00:23:18,360 --> 00:23:19,840 Absolutely. 494 00:23:34,480 --> 00:23:38,440 Celebrities, that was very illuminating. 495 00:23:39,600 --> 00:23:44,480 A task about teamwork, about timing. 496 00:23:44,480 --> 00:23:46,880 It was about setting you up for 497 00:23:46,880 --> 00:23:50,680 the realities of an actual restaurant. 498 00:23:51,960 --> 00:23:56,720 Right. I see two teams operating in a very different way. 499 00:23:57,960 --> 00:24:02,640 Red team worked very, very well, but the chicken... 500 00:24:02,640 --> 00:24:05,400 I think that a few people in the restaurant 501 00:24:05,400 --> 00:24:08,120 would have sent back that chicken, thinking it was 502 00:24:08,120 --> 00:24:09,160 a little bit pink. 503 00:24:09,160 --> 00:24:10,800 But I like it like that. 504 00:24:10,800 --> 00:24:15,320 It was juicy. But the work of art were those potatoes. 505 00:24:18,120 --> 00:24:22,080 The Green team, Emily and Jason, at the start 506 00:24:22,080 --> 00:24:24,200 I thought you were perfect. 507 00:24:24,200 --> 00:24:26,840 Chicken, straight away in the oven. 508 00:24:26,840 --> 00:24:28,880 Then suddenly, boof! 509 00:24:28,880 --> 00:24:31,760 The whole thing disintegrated and fell apart. 510 00:24:31,760 --> 00:24:35,080 The eggs wasn't very attractive. 511 00:24:35,080 --> 00:24:37,760 The cucumbers, they lost their integrity. 512 00:24:37,760 --> 00:24:40,080 But your sauce was delicious. 513 00:24:41,160 --> 00:24:43,800 The big problem, you serve me raw potato. 514 00:24:43,800 --> 00:24:46,840 And the leeks - a mush. 515 00:24:46,840 --> 00:24:48,040 But your dessert... 516 00:24:49,240 --> 00:24:53,400 ..that is a dessert that you could serve in any restaurant you want. 517 00:24:54,880 --> 00:24:59,480 So it comes down to a very important point. 518 00:24:59,480 --> 00:25:03,320 Who understands how a kitchen works? 519 00:25:03,320 --> 00:25:06,880 One brain, four hands. Perfect. 520 00:25:12,240 --> 00:25:15,240 Joe and Shakira, congratulations. 521 00:25:15,240 --> 00:25:17,960 You were the best team in this challenge. 522 00:25:20,920 --> 00:25:24,160 Shakira, you... you'll be a junior sous-chef. 523 00:25:26,960 --> 00:25:31,360 Jason, after I look at your potato, you'll be back in the washing-up. 524 00:25:33,160 --> 00:25:37,840 Red team, you were a joy to watch. And Emily and Jason, 525 00:25:37,840 --> 00:25:40,320 please don't walk out of here and think 526 00:25:40,320 --> 00:25:42,320 that was a complete disaster. 527 00:25:42,320 --> 00:25:44,800 Individually, there were wonderful moments. 528 00:25:46,560 --> 00:25:50,160 Thank you. And I'll see you back in the kitchen very soon. 529 00:25:52,240 --> 00:25:55,600 Telling Jason Mohammed that you'd have him as pot-washer...! 530 00:25:55,600 --> 00:25:56,960 Yeah. 531 00:26:01,240 --> 00:26:05,160 We won!!! Can you believe that? Can you believe we did that? 532 00:26:05,160 --> 00:26:07,840 Mind blown. Dub! You say "dub", do you? 533 00:26:07,840 --> 00:26:10,640 It's a "dub". It's "dub". It's "dub". It's a "dub"!!! 534 00:26:10,640 --> 00:26:12,240 Six, seven. Six, seven. 535 00:26:13,880 --> 00:26:15,720 You know, it is what it is, isn't it? 536 00:26:15,720 --> 00:26:18,280 Em's got a bit of a temper, so have I. But I am sassy. 537 00:26:18,280 --> 00:26:21,520 Sorry, I am. Listen, listen, I don't mind that. I'm your team-mate. 538 00:26:21,520 --> 00:26:23,840 I don't mind that at all. 539 00:26:23,840 --> 00:26:26,240 That was really, really hard. 540 00:26:26,240 --> 00:26:29,280 My coping strategy is to just get on with it. 541 00:26:29,280 --> 00:26:31,560 I went to a bit of shutdown mode, I think, halfway through it, 542 00:26:31,560 --> 00:26:33,720 because I just realised how much there was to do. 543 00:26:33,720 --> 00:26:36,080 The heats, the quarterfinals, it's definitely changed. 544 00:26:36,080 --> 00:26:38,760 Like, the heat's gone up, literally, in the kitchen - 545 00:26:38,760 --> 00:26:40,160 physically and mentally! 546 00:26:40,160 --> 00:26:44,440 But, yeah, next challenge I'm going to come in nice and refreshed. 547 00:26:44,440 --> 00:26:46,920 Look, would I be cooking that sort of food in my kitchen? 548 00:26:46,920 --> 00:26:48,560 Of course not. 549 00:26:48,560 --> 00:26:50,360 The fight will always be there. 550 00:26:50,360 --> 00:26:52,160 All I'm saying to you now is, bring it on. 551 00:26:53,440 --> 00:26:54,880 Glad that's over! 552 00:27:06,360 --> 00:27:10,280 Welcome back, celebrities. Hope you've recovered! 553 00:27:10,280 --> 00:27:12,920 Are you OK, Jason? Just about. 554 00:27:12,920 --> 00:27:14,920 To win this competition, 555 00:27:14,920 --> 00:27:17,480 you must be adaptable. 556 00:27:17,480 --> 00:27:21,280 This round is about cooking someone else's recipes. 557 00:27:21,280 --> 00:27:23,640 This is how you learn to cook. 558 00:27:23,640 --> 00:27:27,080 Today, we want to welcome a very special guest. 559 00:27:28,760 --> 00:27:32,720 Her culinary creations... Well, they've been viewed by millions. 560 00:27:32,720 --> 00:27:36,200 She's a storyteller and probably one of the most 561 00:27:36,200 --> 00:27:40,520 influential food creators online today. 562 00:27:41,680 --> 00:27:43,680 Please welcome... 563 00:27:43,680 --> 00:27:45,440 ..Seema Pankhania. 564 00:27:45,440 --> 00:27:47,040 CHEERING AND APPLAUSE 565 00:27:47,040 --> 00:27:49,280 JASON: Oh, my goodness! Hello! 566 00:27:49,280 --> 00:27:51,600 Seema, welcome. Hi! SHAKIRA: Seema! 567 00:27:51,600 --> 00:27:53,920 What an icon. She is a legend. 568 00:27:53,920 --> 00:27:56,360 I'm going to show you how to make fresh pasta. 569 00:27:57,520 --> 00:28:01,440 NARRATOR: Cookbook author and content creator Seema's recipes have 570 00:28:01,440 --> 00:28:05,120 inspired millions of home cooks globally. 571 00:28:05,120 --> 00:28:06,280 Wow! 572 00:28:06,280 --> 00:28:09,360 From a young age, her dream was to cook professionally, 573 00:28:09,360 --> 00:28:11,360 and after graduating university, 574 00:28:11,360 --> 00:28:15,800 she secured a job at Gordon Ramsay's Lucky Cat. 575 00:28:15,800 --> 00:28:18,080 I am absolutely obsessed with learning about food, 576 00:28:18,080 --> 00:28:22,080 and I think there's so much history and culture behind food, 577 00:28:22,080 --> 00:28:24,040 and I feel like we're just stuck in our ways, 578 00:28:24,040 --> 00:28:26,400 learning about the few cuisines that we know. 579 00:28:26,400 --> 00:28:28,600 Five years ago, Seema started posting 580 00:28:28,600 --> 00:28:31,160 videos online, and the clicks followed. 581 00:28:31,160 --> 00:28:34,720 This is how to make the best butter chicken you're ever going to have. 582 00:28:34,720 --> 00:28:37,640 She now boasts well over a million TikTok followers, 583 00:28:37,640 --> 00:28:42,720 and her recipe content, inspired by her travels, regularly goes viral. 584 00:28:42,720 --> 00:28:47,680 The cooking that I like is strong, spicy, intense. 585 00:28:47,680 --> 00:28:50,960 I don't want it to be mild. I don't want it to be timid. 586 00:28:50,960 --> 00:28:53,880 I want it to feel a bit like a slap in the face. 587 00:28:53,880 --> 00:28:55,800 Seema's videos have established her 588 00:28:55,800 --> 00:29:00,680 as one of the UK's best-known online food personalities. 589 00:29:00,680 --> 00:29:04,200 GRACE: OK, Seema, what are they going to be cooking today? 590 00:29:04,200 --> 00:29:07,680 So I've got four of my favourite recipes I've ever developed 591 00:29:07,680 --> 00:29:08,760 for you today. 592 00:29:08,760 --> 00:29:11,080 They are loved by millions around the world, 593 00:29:11,080 --> 00:29:14,200 so I'm very excited to see how well you do with them. 594 00:29:14,200 --> 00:29:18,880 You have 90 minutes to recreate Seema's recipes. 595 00:29:19,880 --> 00:29:21,360 And remember, 596 00:29:21,360 --> 00:29:24,320 there are only three place on the semifinal. 597 00:29:24,320 --> 00:29:27,800 So you are cooking for your survival in this kitchen. 598 00:29:28,960 --> 00:29:31,760 OK. Let's cook! 599 00:29:31,760 --> 00:29:33,720 Here we go. 600 00:29:33,720 --> 00:29:37,200 Oh, cabbage dumplings. I was hoping for something a bit spicier. 601 00:29:37,200 --> 00:29:38,840 Butter chicken with naan. 602 00:29:38,840 --> 00:29:41,400 Shakira, have you got butter chicken? Butter chicken! 603 00:29:41,400 --> 00:29:45,000 K-Khao soi, it's called, with crispy chicken skin. 604 00:29:45,000 --> 00:29:48,960 Look at that. It's a caramel tart, but I'm looking at it as a pie. 605 00:29:50,880 --> 00:29:53,440 Now, these dishes are all very different and complex 606 00:29:53,440 --> 00:29:56,160 in their own way. I think there's definitely 607 00:29:56,160 --> 00:29:58,920 a few bits in each dish that people can be tripped over, 608 00:29:58,920 --> 00:30:00,320 but they've got enough time. 609 00:30:00,320 --> 00:30:02,760 I'm very excited to see what they do. 610 00:30:02,760 --> 00:30:04,160 Gorgeous. 611 00:30:04,160 --> 00:30:06,120 I want that semifinal place. 612 00:30:06,120 --> 00:30:09,560 OK. All right. Chicken is the first priority. 613 00:30:09,560 --> 00:30:13,520 We've got to get this skin off and then get the legs off. 614 00:30:13,520 --> 00:30:16,280 I've got to be careful with this skin. 615 00:30:18,120 --> 00:30:19,200 Mm. That's better. 616 00:30:19,200 --> 00:30:22,440 Olympic weightlifter Emily has had her ups and downs... 617 00:30:22,440 --> 00:30:23,920 My ice cream was a disaster, 618 00:30:23,920 --> 00:30:26,200 but we're going to just say it's cold custard. 619 00:30:26,200 --> 00:30:27,840 ..but her bold flavours... 620 00:30:27,840 --> 00:30:30,000 Jerk chicken taco with a mango salsa. 621 00:30:30,000 --> 00:30:31,800 Peach and cherry lattice pie. 622 00:30:31,800 --> 00:30:34,600 ..and her winning mentality... This is a very exciting opportunity. 623 00:30:34,600 --> 00:30:37,000 I'm thinking about how much people would pay to get this! 624 00:30:37,000 --> 00:30:38,840 ..made her a quarterfinalist. 625 00:30:38,840 --> 00:30:41,200 GRACE: Real rich, gorgeous consistency. 626 00:30:41,200 --> 00:30:43,480 Courageous, Emily. 627 00:30:43,480 --> 00:30:45,920 Listen, we all know I like collecting bling, 628 00:30:45,920 --> 00:30:48,040 so if we're going to add a MasterChef trophy to that, 629 00:30:48,040 --> 00:30:49,960 I'm not going to be mad at it. 630 00:30:49,960 --> 00:30:53,000 Emily's tasked with a northern Thai classic, 631 00:30:53,000 --> 00:30:56,360 khao Soi - a spicy noodle broth topped 632 00:30:56,360 --> 00:31:00,280 with crispy chicken skin, that's rooted in Seema's heritage. 633 00:31:01,480 --> 00:31:03,640 OK. I had it for the first time ever 634 00:31:03,640 --> 00:31:06,360 when I was in Thailand in this tiny little town. 635 00:31:06,360 --> 00:31:09,280 It tasted exactly like my mum's chicken curry. 636 00:31:09,280 --> 00:31:10,400 And I started doing some research. 637 00:31:10,400 --> 00:31:13,240 I found out that khao soi actually originated from 638 00:31:13,240 --> 00:31:16,680 the Pakistani community in Gujarat, where my mum is from. 639 00:31:16,680 --> 00:31:18,920 It's a really, really special dish to me. 640 00:31:20,440 --> 00:31:22,400 So you've got the skin off already? Yes. 641 00:31:22,400 --> 00:31:25,840 Skin's there, underneath. When it's in the title of the dish, 642 00:31:25,840 --> 00:31:28,120 you can't really mess that bit up. Keep checking it. 643 00:31:28,120 --> 00:31:30,440 If it cooks too much, it'll have a bit of a bitter taste. 644 00:31:30,440 --> 00:31:32,960 Needs baby-sitting. Yeah, absolutely. I got you, girl. 645 00:31:32,960 --> 00:31:36,640 I'm loving this new happy Emily that's come back into the kitchen. 646 00:31:36,640 --> 00:31:39,880 Yes, I've had a refresh. I feel a little better. 647 00:31:39,880 --> 00:31:42,040 Are you and Jason speaking now? We're good. We're good. 648 00:31:42,040 --> 00:31:44,800 He's my best friend again now. Good luck. Yes, ma'am. 649 00:31:44,800 --> 00:31:47,440 Make sure you taste as you go. See you soon. 650 00:31:49,120 --> 00:31:50,440 The trick to this is making sure 651 00:31:50,440 --> 00:31:53,160 that they cook the chicken skin in between two baking sheets 652 00:31:53,160 --> 00:31:54,520 so it's nice and crisp, 653 00:31:54,520 --> 00:31:57,120 so it looks beautiful on the top of the soup. 654 00:31:57,120 --> 00:32:01,240 What I'm worried about, this dish, is the mixture of spice. 655 00:32:01,240 --> 00:32:03,440 There's also the creaminess of the coconut milk, 656 00:32:03,440 --> 00:32:04,920 the saltiness of the fish sauce, 657 00:32:04,920 --> 00:32:07,920 and of course, all the Indian spices that are going to go into it. 658 00:32:07,920 --> 00:32:09,800 Does smell great, though. 659 00:32:09,800 --> 00:32:12,280 I've got my fingers, toes, everything crossed. 660 00:32:13,560 --> 00:32:16,240 The chicken skin - starting to get the... 661 00:32:16,240 --> 00:32:20,560 It's not tanned on holiday yet, so we know that it needs longer. 662 00:32:20,560 --> 00:32:23,240 That's 15 minutes that have passed already. 663 00:32:23,240 --> 00:32:24,800 What?! 664 00:32:24,800 --> 00:32:28,640 Last round wasn't fantastic. We've just got to get on with it. 665 00:32:28,640 --> 00:32:31,640 Can't wait for them to try this. Sports presenter Jason... 666 00:32:31,640 --> 00:32:34,600 Mm! GRACE: I mean, it does look like a child's drawing of the sun. 667 00:32:34,600 --> 00:32:36,400 NARRATOR: ..got off to a bumpy start... 668 00:32:36,400 --> 00:32:37,720 Jason, they have to be round. 669 00:32:37,720 --> 00:32:39,600 Just too much flour! Thank you, Chef. 670 00:32:39,600 --> 00:32:41,760 ..but made a determined comeback... 671 00:32:41,760 --> 00:32:44,560 I need to be braver with my flavour. Boom! 672 00:32:44,560 --> 00:32:47,160 ..wowing guest judge Paddy McGuinness. 673 00:32:47,160 --> 00:32:49,240 Oh-ho! Eh?! 674 00:32:49,240 --> 00:32:51,160 Paul Hollywood, who are ya?! 675 00:32:52,960 --> 00:32:55,400 Peel the larger leaves off the cabbage. 676 00:32:55,400 --> 00:32:57,360 These are going to be to roll. 677 00:32:57,360 --> 00:33:00,600 He's been given Seema's cabbage dumplings filled 678 00:33:00,600 --> 00:33:02,880 with ginger and Shaoxing wine-infused 679 00:33:02,880 --> 00:33:07,040 chicken mince, served with egg fried rice. 680 00:33:07,040 --> 00:33:10,640 Chicken's going in. Oh, my goodness. The smell is unbelievable. 681 00:33:10,640 --> 00:33:13,120 I absolutely love these cabbage dumplings. 682 00:33:13,120 --> 00:33:15,200 We're using a traditional Chinese filling, 683 00:33:15,200 --> 00:33:16,840 and you stuff it inside a cabbage. 684 00:33:16,840 --> 00:33:19,280 As you can probably tell, I don't eat a lot of cabbage. 685 00:33:19,280 --> 00:33:21,840 You want to make sure that you're blanching your cabbage correctly. 686 00:33:21,840 --> 00:33:23,040 You're going to make sure 687 00:33:23,040 --> 00:33:25,080 that your filling is properly seasoned. 688 00:33:25,080 --> 00:33:28,240 And then you want to steam it, just until the filling is cooked, 689 00:33:28,240 --> 00:33:29,880 and they still stay juicy and plump. 690 00:33:29,880 --> 00:33:31,240 JASON MUTTERS 691 00:33:31,240 --> 00:33:33,800 "One tablespoon of the filling." Cabbage dumpling, 692 00:33:33,800 --> 00:33:35,080 very, very difficult. 693 00:33:35,080 --> 00:33:38,080 I can see a lot going wrong on this dish. 694 00:33:38,080 --> 00:33:40,000 If they follow the recipe, they should be fine. 695 00:33:40,000 --> 00:33:41,560 Right. "Place one tablespoon of the filling 696 00:33:41,560 --> 00:33:43,880 "on a leaf and roll..." La, la, la, la, la, la... 697 00:33:43,880 --> 00:33:45,880 "Heat a little oil in a frying pan." 698 00:33:45,880 --> 00:33:48,560 Do you know what? Forget this. I'm going to riff. 699 00:33:48,560 --> 00:33:52,880 The recipe says one teaspoon. This is a J Mo riff now. 700 00:33:52,880 --> 00:33:55,560 We're going to start rolling like I would if I was doing it at home. 701 00:33:55,560 --> 00:33:57,560 Woohoo! 702 00:33:57,560 --> 00:34:00,040 Seema, I introduce you to Jason. Hello. Hello, Seema. 703 00:34:00,040 --> 00:34:02,000 Great to see you. I've done two already. 704 00:34:02,000 --> 00:34:04,080 What's going on?! The filling's cooked? 705 00:34:04,080 --> 00:34:06,920 Filling's cooked. Is that what the recipe says? 706 00:34:06,920 --> 00:34:10,000 I think it does, yeah. No, no, no, no. 707 00:34:10,000 --> 00:34:13,240 You cook off about a teaspoon to taste it for seasoning. 708 00:34:13,240 --> 00:34:14,960 And then the raw mix, 709 00:34:14,960 --> 00:34:17,000 you wrap into the dumpling. Yeah. Understood now. Understood. 710 00:34:17,000 --> 00:34:18,360 I might have misread that. 711 00:34:18,360 --> 00:34:21,120 No, you definitely misread it because that's how it's written! 712 00:34:21,120 --> 00:34:23,560 You've gone rogue. You've still got cabbage. 713 00:34:23,560 --> 00:34:25,120 You still might have filling. Good luck. 714 00:34:25,120 --> 00:34:27,200 Seema, God bless you. Thank you so much. 715 00:34:30,200 --> 00:34:32,360 So I need to get another pan on the go. 716 00:34:32,360 --> 00:34:34,480 Jason Mohammed, you can't knock his confidence. 717 00:34:34,480 --> 00:34:36,880 You can sometimes knock his cooking skills. 718 00:34:36,880 --> 00:34:38,400 I thought I was doing all right, actually. 719 00:34:38,400 --> 00:34:41,000 He decided to cook all the filling instead of putting the 720 00:34:41,000 --> 00:34:42,720 raw filling into the cabbage. 721 00:34:42,720 --> 00:34:45,120 That's what's going to keep the filling juicy. 722 00:34:45,120 --> 00:34:48,360 It's what's going to bind the cabbage leaves to the filling. 723 00:34:48,360 --> 00:34:50,760 So I think he's had to redo a little bit, 724 00:34:50,760 --> 00:34:52,840 and he looks quite stressed out. 725 00:34:52,840 --> 00:34:54,240 HE EXHALES 726 00:34:54,240 --> 00:34:55,680 Tough crowd. 727 00:34:55,680 --> 00:34:57,840 SHAKIRA: I'm really stressed about time. I've literally just 728 00:34:57,840 --> 00:35:01,160 started making this curry base, and that is not ideal. 729 00:35:02,240 --> 00:35:05,680 Celebrities, Seema has a special announcement! 730 00:35:05,680 --> 00:35:08,280 You are halfway through! 731 00:35:08,280 --> 00:35:11,760 EMILY: Oof! That is strong, isn't it? Fish sauce. 732 00:35:11,760 --> 00:35:13,000 GIORGIO: Very complex. Yeah. 733 00:35:13,000 --> 00:35:14,800 You have to really try to balance it well. 734 00:35:14,800 --> 00:35:17,320 Can't wait to taste it. 735 00:35:17,320 --> 00:35:19,800 JOE: Looks like a proper vanilla ice cream. 736 00:35:19,800 --> 00:35:22,080 I remember those ones with bubble gum in the bottom. 737 00:35:22,080 --> 00:35:23,800 They were called Screwballs. I loved them. 738 00:35:25,320 --> 00:35:27,000 I'm going to go for this one. 739 00:35:27,000 --> 00:35:29,080 NARRATOR: Legendary entertainer Joe... 740 00:35:29,080 --> 00:35:31,640 Brown sauce. Wholegrain mustard. Sriracha sauce. 741 00:35:31,640 --> 00:35:33,640 ..won the palate test. 742 00:35:33,640 --> 00:35:36,000 Correct! Yeah! 743 00:35:33,640 --> 00:35:36,000 CHEERING AND APPLAUSE 744 00:35:36,000 --> 00:35:37,840 You are the Sheriff of Taste. 745 00:35:37,840 --> 00:35:40,200 JOE BURPS 746 00:35:37,840 --> 00:35:40,200 Oh, I'm sorry! 747 00:35:40,200 --> 00:35:41,640 Get the meat in. 748 00:35:41,640 --> 00:35:44,600 His unconventional methods raised eyebrows... 749 00:35:44,600 --> 00:35:47,200 GRACE: I've never seen anyone cook beef like that. 750 00:35:47,200 --> 00:35:48,520 NARRATOR: ..but pie... 751 00:35:48,520 --> 00:35:51,800 Apple and banana. ..after pie... Chicken and chorizo. 752 00:35:51,800 --> 00:35:53,640 ..he proved himself. 753 00:35:53,640 --> 00:35:56,240 GRACE: Weirdly, there's a wonderful richness. 754 00:35:56,240 --> 00:35:57,440 Oh! 755 00:35:57,440 --> 00:35:59,520 Ice cream in the blast chiller now. 756 00:35:59,520 --> 00:36:01,520 Got to leave that in there for ten minutes. 757 00:36:02,720 --> 00:36:05,240 Mix the pretzels to a fine powder. 758 00:36:05,240 --> 00:36:08,760 He's working on a biscuit base for Seema's dessert, 759 00:36:08,760 --> 00:36:13,040 inspired by a well-known American shop-bought treat. 760 00:36:13,040 --> 00:36:14,160 Get that out of there. 761 00:36:14,160 --> 00:36:17,280 So I developed this big chocolate peanut butter tart with 762 00:36:17,280 --> 00:36:20,280 a peanut-y caramel filling and a chocolaty ganache on the top. 763 00:36:20,280 --> 00:36:22,280 I've given this recipe to so many people 764 00:36:22,280 --> 00:36:24,960 and they've absolutely loved it. 765 00:36:24,960 --> 00:36:26,760 Melt the butter and bind the mixture. 766 00:36:26,760 --> 00:36:29,960 I have added sponge, sugar and ice cream to go along with it, 767 00:36:29,960 --> 00:36:33,000 just to add a little bit more difficulty. 768 00:36:33,000 --> 00:36:35,720 Joe, Joe, Joe. Hello, Joe. How are you? 769 00:36:35,720 --> 00:36:38,720 You didn't get a pie this time. It's kind of a pie! 770 00:36:38,720 --> 00:36:41,640 Quite close. Don't tell him that! I think it's a pie without a top. 771 00:36:41,640 --> 00:36:45,200 Exactly! OK. So how are you doing with this? 772 00:36:45,200 --> 00:36:46,520 I'm OK at the moment, thank you, Chef. 773 00:36:46,520 --> 00:36:48,120 I've got the ice cream in the freezer... 774 00:36:48,120 --> 00:36:49,920 Perfect. ..and I'm just doing the base now at the moment. 775 00:36:49,920 --> 00:36:51,240 Make sure you press quite firmly 776 00:36:51,240 --> 00:36:53,040 so it doesn't crumble when you cut it. OK. 777 00:36:53,040 --> 00:36:54,680 Did you teach yourself this, or what? 778 00:36:54,680 --> 00:36:57,080 So this recipe I developed when I was at university. 779 00:36:57,080 --> 00:36:58,440 It was for Christmas, and one of 780 00:36:58,440 --> 00:37:01,840 my friends absolutely loves these peanut butter cups. Oh! 781 00:37:01,840 --> 00:37:04,440 So I wanted to make kind of like a bigger version of it. 782 00:37:04,440 --> 00:37:08,280 So the dish has been made for caring for somebody that loves that thing. 783 00:37:08,280 --> 00:37:10,880 OK. So that's the attitude that you have to have. 784 00:37:10,880 --> 00:37:14,360 I know we've only known each other for the past few days, 785 00:37:14,360 --> 00:37:17,800 but I do have a lot of affection for you, Giorgio. Aw, that's good. 786 00:37:17,800 --> 00:37:20,240 Let's hope it shows through the tart! 787 00:37:20,240 --> 00:37:22,320 Thank you, Chef. You know, the spun sugar... 788 00:37:22,320 --> 00:37:23,680 I love to see you doing it. 789 00:37:23,680 --> 00:37:27,480 Well, I'll try not to let you down, I promise, OK? I believe in you. 790 00:37:27,480 --> 00:37:29,360 15 minutes. 791 00:37:29,360 --> 00:37:31,400 Next, peanut butter filling. 792 00:37:31,400 --> 00:37:34,560 GRACE: Three pies in a row. Now he has the tart. 793 00:37:34,560 --> 00:37:37,000 He must be happy with that. I think he's happy, 794 00:37:37,000 --> 00:37:39,640 but I hope he's careful with the caramel peanut filling. 795 00:37:39,640 --> 00:37:42,440 If you have the temperature too high, it could cause it to split... 796 00:37:42,440 --> 00:37:44,680 It smells nice. ..so when we cut into it, 797 00:37:44,680 --> 00:37:47,360 we're not going to get that clean cut of caramel 798 00:37:47,360 --> 00:37:49,560 because it's separated a little bit. 799 00:37:49,560 --> 00:37:51,720 We don't want it to catch on the bottom. 800 00:37:51,720 --> 00:37:55,160 Celebrities, 30 minutes left. 801 00:37:55,160 --> 00:37:56,480 JASON PUFFS 802 00:37:56,480 --> 00:37:58,920 EMILY: Come on, Jase, keep fighting, mate. We never give up. 803 00:37:58,920 --> 00:38:00,280 Never give up. 804 00:38:02,640 --> 00:38:06,320 Ice cream, ice cream. I'm hoping it's going to set. 805 00:38:06,320 --> 00:38:08,080 OK. That's in. I've got to leave that now. 806 00:38:09,200 --> 00:38:14,000 SHAKIRA: These stupid little garlic things taking up all my time. 807 00:38:14,000 --> 00:38:16,720 Why can a garlic just not be, like, one big garlic? 808 00:38:17,720 --> 00:38:19,040 These look good. 809 00:38:19,040 --> 00:38:21,320 NARRATOR: Despite being a novice in the kitchen... 810 00:38:21,320 --> 00:38:24,960 GRACE: I think it's a really elegant plate of food. 811 00:38:24,960 --> 00:38:27,120 Thank you! ..reality star Shakira... 812 00:38:27,120 --> 00:38:28,400 Nyaaaw!!! 813 00:38:28,400 --> 00:38:31,560 ..has stood out with recipes she learnt online. 814 00:38:31,560 --> 00:38:33,440 A peach and burrata pie. 815 00:38:33,440 --> 00:38:35,680 It's absolutely gorgeous. 816 00:38:35,680 --> 00:38:38,080 Um, I don't have a lemon squeezer. 817 00:38:39,080 --> 00:38:42,000 Butter chicken is probably my most viral recipe. 818 00:38:42,000 --> 00:38:43,480 Happy Diwali. 819 00:38:43,480 --> 00:38:46,080 I'm going to show you how to make the best butter chicken. 820 00:38:46,080 --> 00:38:48,640 The butter chicken will be served with naan bread 821 00:38:48,640 --> 00:38:52,760 and a cucumber, tomato and pomegranate kachumber salad. 822 00:38:52,760 --> 00:38:53,840 There is no better way 823 00:38:53,840 --> 00:38:56,400 to celebrate than lots of delicious food. 824 00:38:56,400 --> 00:38:59,560 Right. One teaspoon of garam masala. 825 00:38:59,560 --> 00:39:00,840 I think when people think of Indian food, 826 00:39:00,840 --> 00:39:02,040 they think of butter chicken, 827 00:39:02,040 --> 00:39:04,040 and I am so excited to see how they perform 828 00:39:04,040 --> 00:39:06,240 because this is one of my favourite dishes. 829 00:39:06,240 --> 00:39:08,240 That is getting tastier and tastier. 830 00:39:09,400 --> 00:39:12,840 Hello. Shakira, meet Seema. Hi! Hi! 831 00:39:12,840 --> 00:39:14,080 Sorry. Big fan. 832 00:39:14,080 --> 00:39:15,800 Oh! Oh, my God. Amazing! 833 00:39:15,800 --> 00:39:17,520 Diva recognises diva, Grace. 834 00:39:17,520 --> 00:39:19,600 THEY LAUGH 835 00:39:19,600 --> 00:39:22,000 Seema, tell us about the twist here, 836 00:39:22,000 --> 00:39:25,160 because this isn't just a buttery butter chicken. It's got a kick. 837 00:39:25,160 --> 00:39:27,560 It's got a lot of spice, more than you would think, 838 00:39:27,560 --> 00:39:29,800 but because it's got a lot of cream to balance it out... 839 00:39:29,800 --> 00:39:31,760 You want colour in the chicken, though. 840 00:39:31,760 --> 00:39:33,080 Got to char it off. Exactly. 841 00:39:33,080 --> 00:39:35,320 So blast it in the grill, as high as it goes. 842 00:39:35,320 --> 00:39:38,320 Oh, OK. Make sure you cook out your curry base as well. 843 00:39:38,320 --> 00:39:40,640 The longer you cook out the curry base, the better it tastes. 844 00:39:40,640 --> 00:39:42,320 OK. Good advice. 845 00:39:42,320 --> 00:39:44,400 Shakira, there's only three places in the semifinal. 846 00:39:44,400 --> 00:39:47,600 I know, and I really want one, so I can't fail. 847 00:39:47,600 --> 00:39:49,480 Good luck! 848 00:39:49,480 --> 00:39:52,040 I need to get that chicken brown. 849 00:39:55,560 --> 00:39:58,720 GIORGIO: The recipe is quite complicated, 850 00:39:58,720 --> 00:40:02,360 and the amount of spice that is in there sometimes scares me. 851 00:40:02,360 --> 00:40:03,440 You've got a lot of spice, 852 00:40:03,440 --> 00:40:06,160 but you've also got a lot of butter and cream. The richness and 853 00:40:06,160 --> 00:40:07,840 the fattiness will balance that out. 854 00:40:07,840 --> 00:40:10,880 I'm mixing together my flatbread dough. 855 00:40:10,880 --> 00:40:14,120 I want to see the naan being fluffy and the kachumber being fresh. 856 00:40:14,120 --> 00:40:16,880 I think if she pulls it off, all together, it could be really great. 857 00:40:16,880 --> 00:40:18,360 I'm multitasking. 858 00:40:20,920 --> 00:40:25,600 Celebrities, you have 20 minutes to finish your dish. 859 00:40:25,600 --> 00:40:27,880 EMILY: Come on, guys, last push through. Let's do this. 860 00:40:27,880 --> 00:40:30,680 All right? JASON: Tablespoon of chilli powder?! Woof! 861 00:40:30,680 --> 00:40:33,880 NARRATOR: With cabbage dumplings steaming, Jason's working on 862 00:40:33,880 --> 00:40:38,240 a chilli dipping sauce to accompany a broccoli side... 863 00:40:38,240 --> 00:40:41,000 This is a vicious sauce. Look at that! 864 00:40:42,520 --> 00:40:44,080 I messed my noodles up. 865 00:40:44,080 --> 00:40:46,800 I'm going to go and try the last batch in the fryer. 866 00:40:46,800 --> 00:40:50,520 ..while Emily's khao soi recipe requires crispy noodles 867 00:40:50,520 --> 00:40:53,040 to top the broth. I'm hoping it's going 868 00:40:53,040 --> 00:40:55,880 to come out more uniform in the fryer. 869 00:40:55,880 --> 00:40:57,880 SHAKIRA GASPS 870 00:40:57,880 --> 00:40:59,880 This is looking great. How are you going? 871 00:40:59,880 --> 00:41:02,360 Thank you. I'm quite stressed for time. 872 00:41:02,360 --> 00:41:04,960 I've done my flatbread mixture and I need to start my salad. 873 00:41:04,960 --> 00:41:07,360 You need to crack on. Get those flatbreads rolled. 874 00:41:08,880 --> 00:41:10,320 Oh, my God! 875 00:41:12,760 --> 00:41:14,120 Go on, Joe! 876 00:41:15,360 --> 00:41:18,440 Joe! Your ice cream's looking great, mate. 877 00:41:19,880 --> 00:41:22,680 He's not listening to me. He's too in the mode. 878 00:41:24,320 --> 00:41:27,760 JOE: Now got to put the filling into the pie dish. 879 00:41:29,040 --> 00:41:31,960 I've stuck to the recipe religiously. 880 00:41:34,600 --> 00:41:35,720 OK. 881 00:41:36,680 --> 00:41:38,160 Spun sugar. 882 00:41:38,160 --> 00:41:41,080 It's five minutes left. 883 00:41:41,080 --> 00:41:42,440 Welcome to absolute chaos! 884 00:41:43,720 --> 00:41:47,600 That means I'm going to have to chop the fastest salad of my life! 885 00:41:48,960 --> 00:41:50,920 So, Joe, you're starting on the spun sugar. 886 00:41:50,920 --> 00:41:53,600 It's not that easy, is it? So, 150 to 165. 887 00:41:53,600 --> 00:41:54,680 Yep. And then 888 00:41:54,680 --> 00:41:56,480 when it gets a nice amber colour, you can start spinning it. 889 00:41:56,480 --> 00:41:58,720 You got this. Yes. I've got this now. 890 00:42:01,440 --> 00:42:02,600 OK. 891 00:42:06,760 --> 00:42:07,920 TIMER BEEPS 892 00:42:07,920 --> 00:42:09,440 That, baby, is the sound of rice. 893 00:42:10,600 --> 00:42:11,920 I'll tell you what, my guy... 894 00:42:13,360 --> 00:42:15,680 ..the fluffy rice is back, ladies and gentlemen! 895 00:42:15,680 --> 00:42:18,000 Celebrities, you have one minute left. 896 00:42:18,000 --> 00:42:20,200 Come on, start to plating up, now! 897 00:42:22,200 --> 00:42:24,560 Am I getting a pomegranate out in a minute? 898 00:42:24,560 --> 00:42:26,000 That'll do. 899 00:42:26,000 --> 00:42:27,400 I didn't see the time. 900 00:42:27,400 --> 00:42:30,600 I've got to do the egg fried rice, and the broccoli is on the go. 901 00:42:30,600 --> 00:42:32,680 I don't know if it's up to her standards, 902 00:42:32,680 --> 00:42:34,440 but I do know that it tastes good. 903 00:42:35,960 --> 00:42:37,200 Come on, J Mo. 904 00:42:39,240 --> 00:42:41,320 OK, the ice cream looks like it's set nicely. 905 00:42:44,280 --> 00:42:46,400 I'm very proud of this one. 906 00:42:46,400 --> 00:42:49,000 I'm pleased with the sauce. 907 00:42:49,000 --> 00:42:50,840 Three... 908 00:42:50,840 --> 00:42:52,760 ..two... 909 00:42:52,760 --> 00:42:54,400 ..one. 910 00:42:54,400 --> 00:42:56,320 Stop! 911 00:42:58,360 --> 00:43:01,440 I want to see your arms up in the air. 912 00:43:01,440 --> 00:43:03,400 EMILY: I really, really enjoyed that. 913 00:43:05,960 --> 00:43:08,480 Didn't manage to do everything I needed to do. 914 00:43:08,480 --> 00:43:10,080 JASON: That was unbelievable. 915 00:43:13,480 --> 00:43:16,720 Never lose your dignity. That's what my mum always used to say. 916 00:43:26,240 --> 00:43:28,200 Emily, come on up. JASON: Good luck, Em! 917 00:43:30,120 --> 00:43:34,400 NARRATOR: Emily has made Seema's khao soi - chicken noodle broth 918 00:43:34,400 --> 00:43:38,200 flavoured with cumin, chilli, lemongrass and turmeric, 919 00:43:38,200 --> 00:43:40,520 with crispy chicken skin shards 920 00:43:40,520 --> 00:43:42,880 and topped with crispy noodles. 921 00:43:45,240 --> 00:43:47,320 SEEMA INHALES 922 00:43:47,320 --> 00:43:49,240 I think it looks beautiful. 923 00:43:49,240 --> 00:43:50,880 It's really inviting. 924 00:43:50,880 --> 00:43:52,920 We need to taste this. We need to taste it. 925 00:43:59,800 --> 00:44:02,240 OK, Seema, what's your taking on this dish? 926 00:44:02,240 --> 00:44:04,320 I think it tastes delicious. Thank you. 927 00:44:04,320 --> 00:44:05,720 It's really well balanced. 928 00:44:05,720 --> 00:44:08,240 I think it could have a little bit more fish sauce. 929 00:44:08,240 --> 00:44:09,360 There's so many rich flavours, 930 00:44:09,360 --> 00:44:11,320 especially the coconut milk and the spices. 931 00:44:11,320 --> 00:44:14,160 It helps to cut through it a little bit, create that balance. 932 00:44:14,160 --> 00:44:16,600 It's a very strong dish. Thank you. I mean, 933 00:44:16,600 --> 00:44:20,080 you could actually serve it in a restaurant very easily, this one. 934 00:44:20,080 --> 00:44:22,000 I think your red onion's a little bit rough and ready, 935 00:44:22,000 --> 00:44:26,240 but wow - I love this bright orange sunset. 936 00:44:26,240 --> 00:44:28,360 It's wonderful. 937 00:44:28,360 --> 00:44:31,080 Honestly, this is my favourite challenge so far. 938 00:44:31,080 --> 00:44:34,240 I loved every single minute of this. Very well done. 939 00:44:34,240 --> 00:44:36,480 Thank you. And thank you for letting me cook your recipe. 940 00:44:36,480 --> 00:44:37,960 You did a great job. 941 00:44:37,960 --> 00:44:39,840 I think the Olympian might be back in the game. 942 00:44:39,840 --> 00:44:41,200 SHAKIRA: Woo! 943 00:44:41,200 --> 00:44:42,520 Come on, Em! 944 00:44:42,520 --> 00:44:45,480 It was lush. It tasted incredible. 945 00:44:45,480 --> 00:44:47,320 Yeah. I feel like I was in my bag there. 946 00:44:47,320 --> 00:44:49,960 Shakira, come on up. 947 00:44:49,960 --> 00:44:51,880 Thank you. 948 00:44:51,880 --> 00:44:56,440 NARRATOR: Shakira's serving Seema's viral-hit recipe for butter chicken. 949 00:44:56,440 --> 00:45:00,480 Char-grilled chicken pieces in a creamy sauce spiced with cumin, 950 00:45:00,480 --> 00:45:05,480 garam masala and chilli, with naan and a kachumber salad. 951 00:45:05,480 --> 00:45:08,200 I think it looks fantastic. The butter chicken looks rich. 952 00:45:08,200 --> 00:45:09,400 It looks red. 953 00:45:09,400 --> 00:45:11,960 You can still see the char on the chicken. 954 00:45:11,960 --> 00:45:14,400 OK. Let's eat. Definitely! 955 00:45:21,560 --> 00:45:22,960 I'm really, really happy with that. 956 00:45:22,960 --> 00:45:24,560 You can taste the char on the chicken. 957 00:45:24,560 --> 00:45:26,640 The chicken is perfectly cooked. 958 00:45:26,640 --> 00:45:30,720 I also really love the naans. Fluffy and really soft. 959 00:45:30,720 --> 00:45:32,640 Your butter chicken... Wow! 960 00:45:33,760 --> 00:45:36,480 It's buttery, it's decadent, 961 00:45:36,480 --> 00:45:38,640 it's moreish. 962 00:45:38,640 --> 00:45:43,320 Sweetness and its deepness, and the perfect cooked chicken. 963 00:45:43,320 --> 00:45:47,800 This is a curry that I expect at this point of the competition. 964 00:45:50,680 --> 00:45:53,880 I feel like I've just about done enough. 965 00:45:53,880 --> 00:45:56,760 When I tasted the curry, I was like, "Pfff! 966 00:45:56,760 --> 00:45:59,080 "Game's done. Mic drop." 967 00:45:59,080 --> 00:46:00,720 Jason... 968 00:46:01,960 --> 00:46:03,240 ..come here. 969 00:46:03,240 --> 00:46:05,760 JASON LAUGHS 970 00:46:03,240 --> 00:46:05,760 Go on, Jason. 971 00:46:11,880 --> 00:46:14,840 Jason's made Seema's cabbage dumplings 972 00:46:14,840 --> 00:46:18,520 stuffed with ginger and Shaoxing wine minced chicken, 973 00:46:18,520 --> 00:46:20,800 served with egg fried rice, 974 00:46:20,800 --> 00:46:25,040 Tenderstem broccoli and a chilli dipping sauce. 975 00:46:25,040 --> 00:46:26,240 There's a lot of elements to here. 976 00:46:26,240 --> 00:46:29,160 I think you could have worked a little bit more for the plating. 977 00:46:29,160 --> 00:46:32,680 Yes. Um, and you want the dipping sauce to be more, 978 00:46:32,680 --> 00:46:34,120 I guess, a similar bowl to like this, 979 00:46:34,120 --> 00:46:37,360 so you can really dip the cabbages in them. 980 00:46:37,360 --> 00:46:38,680 Let's go for it. 981 00:46:47,160 --> 00:46:49,640 I think the dumplings taste delicious. 982 00:46:49,640 --> 00:46:53,480 I'm really glad that you reread the recipe and then did it again. 983 00:46:53,480 --> 00:46:56,120 I think they're plump and they're juicy. 984 00:46:56,120 --> 00:46:58,800 The rice is very good. It's fluffy. 985 00:46:58,800 --> 00:47:01,040 Could have done with a little bit more salt for me. 986 00:47:01,040 --> 00:47:04,760 And it was egg fried rice. Where's the eggs? 987 00:47:04,760 --> 00:47:08,520 And let's not talk about the naked broccoli, 988 00:47:08,520 --> 00:47:12,280 which was meant to have a gorgeous coconut topping. I'm so sorry. 989 00:47:12,280 --> 00:47:13,720 I just ran out of time and I thought, 990 00:47:13,720 --> 00:47:15,600 "I've got to get something on the plate." 991 00:47:15,600 --> 00:47:17,720 You had trouble in that round. 992 00:47:17,720 --> 00:47:20,120 I could see you beginning to become very stressed, 993 00:47:20,120 --> 00:47:21,920 and I think that the fact that you've delivered 994 00:47:21,920 --> 00:47:25,240 this entire plate is really to be commended. 995 00:47:25,240 --> 00:47:26,480 That's very kind of you. Thank you. 996 00:47:27,800 --> 00:47:30,240 That was a really tough one because I've never, 997 00:47:30,240 --> 00:47:33,080 ever made cabbage rolls. 998 00:47:33,080 --> 00:47:35,840 WHISPERS: Oh! That was clearly a really tough round for him. Yeah. 999 00:47:35,840 --> 00:47:37,080 So let's just hope and pray that 1000 00:47:37,080 --> 00:47:40,000 they've seen that, actually, I can cook and adapt. 1001 00:47:40,000 --> 00:47:41,560 Joe, come. 1002 00:47:41,560 --> 00:47:43,000 Thank you, Chef. 1003 00:47:45,240 --> 00:47:49,720 Today I have made a chocolate, peanut butter and caramel tart - 1004 00:47:49,720 --> 00:47:52,440 not a pie in sight - with vanilla ice cream 1005 00:47:52,440 --> 00:47:56,280 and a very small hummingbird nest of spun sugar. 1006 00:47:56,280 --> 00:47:57,400 Hmm. 1007 00:47:57,400 --> 00:47:59,800 Joe, has the tart been in a fight? 1008 00:47:59,800 --> 00:48:02,000 Yeah, it got a bit crumbly towards the end. 1009 00:48:02,000 --> 00:48:03,080 Sorry about that. 1010 00:48:03,080 --> 00:48:05,320 You definitely had some issues with the crust. 1011 00:48:05,320 --> 00:48:09,360 Yes. But I do really like how glossy the chocolate looks. 1012 00:48:09,360 --> 00:48:11,360 It's not separated. 1013 00:48:11,360 --> 00:48:14,960 Let's cut it. Oh, it's like taking somebody's spleen out... 1014 00:48:14,960 --> 00:48:17,760 Go, go, go. Oh! Wow! 1015 00:48:19,680 --> 00:48:21,440 I'm so proud of you 1016 00:48:21,440 --> 00:48:23,760 for getting even this much spun sugar. 1017 00:48:23,760 --> 00:48:25,160 And the ice cream looks really delicious, 1018 00:48:25,160 --> 00:48:26,480 so I'm ready to tuck in. 1019 00:48:26,480 --> 00:48:29,400 Right, I'm going in, guys. Can't wait any longer. 1020 00:48:34,200 --> 00:48:37,040 I think the chocolate on top is silky-smooth. 1021 00:48:37,040 --> 00:48:40,040 The spun sugar is perfectly crisp, 1022 00:48:40,040 --> 00:48:42,280 and the ice cream is absolutely delicious. 1023 00:48:42,280 --> 00:48:44,880 But the base is quite crumbly. 1024 00:48:44,880 --> 00:48:48,120 You need more butter to bind it together. Right. 1025 00:48:48,120 --> 00:48:50,440 And the caramel is slightly overcooked. 1026 00:48:50,440 --> 00:48:53,840 When you bite into it, it's very, very chewy, the caramel. 1027 00:48:53,840 --> 00:48:57,200 The tart looks as if it was decorated 1028 00:48:57,200 --> 00:48:59,160 in the dark... 1029 00:48:59,160 --> 00:49:01,160 ..and then kicked here. 1030 00:49:01,160 --> 00:49:06,240 However, it's rich and dark and naughty, 1031 00:49:06,240 --> 00:49:10,200 and I love that glossy top that you've got on there. 1032 00:49:10,200 --> 00:49:13,560 This shows me that you can follow a recipe with 1033 00:49:13,560 --> 00:49:17,680 a lot of little complicated bits and pieces. 1034 00:49:17,680 --> 00:49:19,520 I think you know which points to work on, 1035 00:49:19,520 --> 00:49:22,240 and I think you've done a really good job. Thank you, Seema. 1036 00:49:22,240 --> 00:49:25,640 Do you know what? That is my favourite thing I've done all week. 1037 00:49:25,640 --> 00:49:27,520 Thank you, Chefs. 1038 00:49:27,520 --> 00:49:30,360 He leaves backwards! 1039 00:49:27,520 --> 00:49:30,360 THEY LAUGH 1040 00:49:30,360 --> 00:49:31,680 SEEMA LAUGHS LOUDLY 1041 00:49:33,160 --> 00:49:35,200 I was getting very stressed with it, but I like the stress of it. 1042 00:49:35,200 --> 00:49:37,240 I like the, "Oh, yeah. Come on. Pressure. Pressure. 1043 00:49:37,240 --> 00:49:38,440 "Give it to me." 1044 00:49:39,880 --> 00:49:45,000 Celebrities, that was an absolutely enormous round. 1045 00:49:45,000 --> 00:49:46,720 Seema, how did that feel? 1046 00:49:46,720 --> 00:49:49,640 Fantastic job. Those recipes weren't easy, 1047 00:49:49,640 --> 00:49:50,920 and you brought out something to 1048 00:49:50,920 --> 00:49:53,120 the table that you should absolutely be proud of. 1049 00:49:53,120 --> 00:49:54,800 It's time for you to have a break 1050 00:49:54,800 --> 00:49:57,800 because we have quite a few things to discuss. 1051 00:49:58,840 --> 00:50:02,720 So I remind you that at the end of this day, somebody's going home. 1052 00:50:05,080 --> 00:50:07,360 Please. Thank you. Thank you, Chef. 1053 00:50:10,200 --> 00:50:11,440 Thank you. 1054 00:50:12,480 --> 00:50:16,160 This is a massively tough round to judge. 1055 00:50:16,160 --> 00:50:18,720 You can't fault their effort. 1056 00:50:18,720 --> 00:50:21,120 Another crazy-ass round, isn't it? It was, wasn't it? 1057 00:50:21,120 --> 00:50:22,440 Oh! 1058 00:50:22,440 --> 00:50:25,160 I think the recipes were difficult enough as is, 1059 00:50:25,160 --> 00:50:28,200 let alone with the time pressure, and us watching them as well. 1060 00:50:28,200 --> 00:50:32,320 I'm really pleasantly surprised for the performance of all four of them. 1061 00:50:32,320 --> 00:50:34,560 They've all given 100%. 1062 00:50:34,560 --> 00:50:38,000 Seema, you have set a task that's left us with an incredibly 1063 00:50:38,000 --> 00:50:39,440 hard job here. 1064 00:50:39,440 --> 00:50:41,720 It was a great set of recipe that you brought. 1065 00:50:41,720 --> 00:50:43,440 Thank you very much for that. 1066 00:50:43,440 --> 00:50:46,160 And we have a difficult decision to take now. 1067 00:50:46,160 --> 00:50:49,360 I am not jealous of you guys having to make that decision. 1068 00:50:49,360 --> 00:50:52,240 I will leave you guys to it and wish you good luck. 1069 00:50:52,240 --> 00:50:53,320 Brilliant. Thank you. 1070 00:50:53,320 --> 00:50:55,880 Thank you for coming. Bye! Bye-bye. We appreciate you. 1071 00:50:58,240 --> 00:51:00,560 GRACE SIGHS 1072 00:50:58,240 --> 00:51:00,560 Don't start. 1073 00:51:00,560 --> 00:51:02,080 It is not a tragedy. 1074 00:51:02,080 --> 00:51:03,560 It's just an elimination. 1075 00:51:04,920 --> 00:51:06,080 The challenge today, 1076 00:51:06,080 --> 00:51:08,120 like, it's something we've all never done before. 1077 00:51:08,120 --> 00:51:10,600 It was hard. Like, I really struggled. 1078 00:51:10,600 --> 00:51:14,520 We have to choose three semifinalists. 1079 00:51:14,520 --> 00:51:17,520 All of them have had ups and downs. 1080 00:51:17,520 --> 00:51:20,720 I think that they all show growth, 1081 00:51:20,720 --> 00:51:23,160 but now one has to go home. 1082 00:51:23,160 --> 00:51:24,880 Shakira's butter chicken made me dance, 1083 00:51:24,880 --> 00:51:26,560 like, mm-mm! JASON: Yeah, yeah, it was. 1084 00:51:26,560 --> 00:51:29,640 Yours, I've never heard Giorgio sing higher praises. 1085 00:51:29,640 --> 00:51:31,160 Can we talk about Emily? 1086 00:51:31,160 --> 00:51:34,120 Because she's had a few rounds where nerves have got 1087 00:51:34,120 --> 00:51:35,360 the better of her. 1088 00:51:35,360 --> 00:51:38,000 But then she gets hold of Seema's recipe 1089 00:51:38,000 --> 00:51:40,640 and she absolutely flies. 1090 00:51:40,640 --> 00:51:44,720 She has that capacity to follow a recipe to the dots. 1091 00:51:44,720 --> 00:51:46,240 This is what we are looking for. 1092 00:51:46,240 --> 00:51:47,960 I'm going to make my own chilli oil. 1093 00:51:47,960 --> 00:51:50,720 It was delicious. I tried your chilli oil. Well, I mean, there's 1094 00:51:50,720 --> 00:51:52,960 a lot of oil in it! But what do you think chilli oil is?! 1095 00:51:54,200 --> 00:51:59,680 Shakira - her understanding of flavours, consistency, presentation, 1096 00:51:59,680 --> 00:52:01,200 always there. 1097 00:52:01,200 --> 00:52:05,120 And we cannot forget that she carried the team challenge 1098 00:52:05,120 --> 00:52:06,680 as a chef. 1099 00:52:06,680 --> 00:52:09,640 Her time management can be very poor, 1100 00:52:09,640 --> 00:52:12,800 but she has got a real tenacity 1101 00:52:12,800 --> 00:52:15,480 that I feel that we can work with. 1102 00:52:16,840 --> 00:52:20,000 Joe Pasquale, the cookbook. Sheriff of Taste. 1103 00:52:21,320 --> 00:52:23,040 Joe Pasquale, 1104 00:52:23,040 --> 00:52:26,720 he makes his mark, every time he comes in. 1105 00:52:26,720 --> 00:52:31,120 I thought that peanut butter tart was really, really good. 1106 00:52:31,120 --> 00:52:33,360 And then he styles the tart 1107 00:52:33,360 --> 00:52:37,640 by simply throwing pretzels and pieces of chocolate at the top! 1108 00:52:37,640 --> 00:52:40,000 It looked like a child had made it! Yeah. 1109 00:52:40,000 --> 00:52:42,480 We need a little bit more. 1110 00:52:42,480 --> 00:52:46,920 We need an understanding of how the presentation needs to be done. 1111 00:52:46,920 --> 00:52:49,760 Jason, I'd say your dish was really, really difficult. 1112 00:52:49,760 --> 00:52:51,360 That's why I served... It was very impressive. 1113 00:52:51,360 --> 00:52:53,880 ..naked broccoli. 1114 00:52:51,360 --> 00:52:53,880 THEY LAUGH 1115 00:52:53,880 --> 00:52:57,960 Jason. I think that was a very difficult recipe. 1116 00:52:57,960 --> 00:53:00,520 I liked the filling in his dumplings. 1117 00:53:00,520 --> 00:53:04,440 And there are definite moments of sparkle with Jason. 1118 00:53:04,440 --> 00:53:06,360 Some days you have to cook with your heart, 1119 00:53:06,360 --> 00:53:09,240 but some days you have to follow a recipe. 1120 00:53:09,240 --> 00:53:11,400 Confidence and instinct - 1121 00:53:11,400 --> 00:53:13,640 are these enough to take him to the next step? 1122 00:53:16,440 --> 00:53:19,600 This is between Jason and Joe, 1123 00:53:19,600 --> 00:53:23,360 both with skills and both with confidence, 1124 00:53:23,360 --> 00:53:25,400 but who has the potential? 1125 00:53:25,400 --> 00:53:27,240 Who can really keep up? 1126 00:53:29,280 --> 00:53:31,480 This is it, gang. The last time 1127 00:53:31,480 --> 00:53:33,520 all four of us are together. 1128 00:53:33,520 --> 00:53:35,480 JOE: Oh, my God. 1129 00:53:35,480 --> 00:53:37,040 Have we done enough? 1130 00:53:46,080 --> 00:53:47,440 Brilliant. Thank you. 1131 00:53:55,320 --> 00:53:58,760 Celebrities, we've been absolutely blown away by 1132 00:53:58,760 --> 00:54:01,800 the passion and the creativity and the effort 1133 00:54:01,800 --> 00:54:05,880 that you've brought to every single challenge so far. 1134 00:54:08,760 --> 00:54:12,000 But there are only three places 1135 00:54:12,000 --> 00:54:14,600 available in the semifinals. 1136 00:54:14,600 --> 00:54:17,160 There has been ups and downs, 1137 00:54:17,160 --> 00:54:22,920 but two of you have really proved to us you deserve to carry on. 1138 00:54:23,960 --> 00:54:25,200 Shakira... 1139 00:54:26,480 --> 00:54:28,480 ..Emily... 1140 00:54:28,480 --> 00:54:31,320 ..congratulations. You are the semifinalist. 1141 00:54:34,000 --> 00:54:38,400 Joe, you have brought so much joy, 1142 00:54:38,400 --> 00:54:42,400 but simple mistakes are still being made. 1143 00:54:42,400 --> 00:54:45,960 Jason, you've shown improvement along the way, 1144 00:54:45,960 --> 00:54:48,120 but we've seen you struggle. 1145 00:54:49,200 --> 00:54:52,040 But the person leaving us today is... 1146 00:54:54,160 --> 00:54:56,120 ..Jason. 1147 00:54:56,120 --> 00:54:59,160 I'm sorry. Your time on MasterChef has come to an end. 1148 00:54:59,160 --> 00:55:01,720 Thank you so much. It's been incredible. Thank you for having me. 1149 00:55:01,720 --> 00:55:03,640 Congratulations, you guys. Thank you so much, Jason. 1150 00:55:03,640 --> 00:55:06,200 Well done, guys. Well done, Joe. Well done. J Mo! 1151 00:55:06,200 --> 00:55:07,760 Well done, well done. 1152 00:55:07,760 --> 00:55:10,080 Well done, Shakira. Well deserved. 1153 00:55:10,080 --> 00:55:14,240 Jason, you are a very instinctive cook. 1154 00:55:14,240 --> 00:55:16,000 It won't be enough for this competition. 1155 00:55:16,000 --> 00:55:17,960 I'm really sorry. 1156 00:55:17,960 --> 00:55:20,680 We've loved every minute of having you here. 1157 00:55:20,680 --> 00:55:22,440 It's been the best thing I've ever done, 1158 00:55:22,440 --> 00:55:24,200 and I've learned so much as well. 1159 00:55:24,200 --> 00:55:27,280 I invite you back to come to my kitchen, if you want, one day. 1160 00:55:27,280 --> 00:55:30,440 As long as you don't have a go at me, that'd be great! Thank you. 1161 00:55:36,280 --> 00:55:39,760 Wow! The cabbages have killed me today. 1162 00:55:39,760 --> 00:55:44,000 It was too hard for me, and it was just too fancy. 1163 00:55:44,000 --> 00:55:47,920 But it's been an absolute privilege to have been 1164 00:55:47,920 --> 00:55:51,680 in that same studio with Grace, and Giorgio especially. 1165 00:55:51,680 --> 00:55:53,880 He's invited me into his kitchen. 1166 00:55:53,880 --> 00:55:57,200 Free, I'm there. If I've got to pay, you're OK. 1167 00:55:57,200 --> 00:55:59,000 I'll keep watching you on the telly instead. 1168 00:56:02,440 --> 00:56:05,360 Joe, that was a close call. 1169 00:56:05,360 --> 00:56:07,040 I know it was, Chef. 1170 00:56:07,040 --> 00:56:11,000 I really want to see you sharpen up, and... 1171 00:56:11,000 --> 00:56:12,560 ..no more pies. 1172 00:56:14,360 --> 00:56:17,120 So a bit of studying, a bit of reading while you are away. 1173 00:56:17,120 --> 00:56:20,760 Yeah, because we're really going to be asking a lot from you. 1174 00:56:21,960 --> 00:56:25,040 Congratulations. You are the semifinalists. 1175 00:56:25,040 --> 00:56:26,240 Yay! 1176 00:56:26,240 --> 00:56:27,640 THEY LAUGH 1177 00:56:28,800 --> 00:56:30,880 That's bonkers, innit?! 1178 00:56:30,880 --> 00:56:32,680 I love cooking, I love food, 1179 00:56:32,680 --> 00:56:35,560 so obviously to get this far, I'm very happy. 1180 00:56:35,560 --> 00:56:37,840 I'll have to bring what I channel into the old lifting 1181 00:56:37,840 --> 00:56:39,920 into the kitchen and see how far it gets me. 1182 00:56:39,920 --> 00:56:42,280 Sheriff of Taste! Sheriff of Taste! 1183 00:56:42,280 --> 00:56:44,520 JOE: I knew it'd be a shoot-out between me and Jase, 1184 00:56:44,520 --> 00:56:46,040 but do you know what? 1185 00:56:46,040 --> 00:56:48,640 The Sheriff of Taste, into the semis. 1186 00:56:48,640 --> 00:56:50,600 MIMICS GUNSHOTS 1187 00:56:50,600 --> 00:56:53,360 Poor Jason. I know. It was his time, though. 1188 00:56:53,360 --> 00:56:54,760 THEY LAUGH 1189 00:56:54,760 --> 00:56:57,480 I'll be honest, before coming into this competition, 1190 00:56:57,480 --> 00:56:59,560 I didn't do much preparation, 1191 00:56:59,560 --> 00:57:01,640 and now I really want to go away 1192 00:57:01,640 --> 00:57:04,920 and put the work in because I want to win this thing. 1193 00:57:04,920 --> 00:57:08,120 That's it now. And then the next time, we'll see other people. 1194 00:57:08,120 --> 00:57:10,200 Yeah. Yeah. I'm really scared now. 1195 00:57:12,880 --> 00:57:14,200 Next time... 1196 00:57:14,200 --> 00:57:17,560 It's a lot of chillies. ..five brand-new famous faces... 1197 00:57:17,560 --> 00:57:19,200 Oh! 1198 00:57:17,560 --> 00:57:19,200 HE LAUGHS 1199 00:57:19,200 --> 00:57:22,240 It's all right. ..head into the kitchen... Oh, my God, babe. 1200 00:57:22,240 --> 00:57:24,440 ..to take their shot... Did you see that?! 1201 00:57:24,440 --> 00:57:28,000 ..at becoming Celebrity MasterChef champion. 1202 00:57:28,000 --> 00:57:29,080 What is that?! 1203 00:57:30,560 --> 00:57:32,760 How come one of your eggs is outside?! 1204 00:57:32,760 --> 00:57:34,240 HE SPLUTTERS 1205 00:57:34,240 --> 00:57:35,760 Ugh! Argh!