1 00:00:03,400 --> 00:00:04,919 Ooh-hoo-hoo, hoo-hoo! 2 00:00:04,920 --> 00:00:07,719 All this week, these four celebrities... 3 00:00:07,720 --> 00:00:08,959 Bonsoir! 4 00:00:08,960 --> 00:00:10,039 ...have been battling... 5 00:00:10,040 --> 00:00:11,079 Pffft! 6 00:00:11,080 --> 00:00:12,920 ...to reach the quarterfinal. 7 00:00:14,280 --> 00:00:15,799 Going in. 8 00:00:15,800 --> 00:00:17,119 Now they're back... 9 00:00:17,120 --> 00:00:19,199 Look at the size of that gherkin! 10 00:00:19,200 --> 00:00:22,039 ...and the competition just got tougher. 11 00:00:22,040 --> 00:00:24,279 How's your Melba toast? Melba toast! 12 00:00:24,280 --> 00:00:26,159 I'm so excited about today, 13 00:00:26,160 --> 00:00:28,079 but the judges did say it's going to get harder, 14 00:00:28,080 --> 00:00:29,679 so what does that even mean? 15 00:00:29,680 --> 00:00:31,159 It's already hard for me. 16 00:00:31,160 --> 00:00:33,319 Juice de orange. 17 00:00:33,320 --> 00:00:36,399 I wouldn't expect anything less than a podium performance in triathlon, 18 00:00:36,400 --> 00:00:38,919 but when you put me into the world of cooking, 19 00:00:38,920 --> 00:00:42,119 I don't have very high expectations of myself. 20 00:00:42,120 --> 00:00:44,399 Tonight, two intense challenges... 21 00:00:44,400 --> 00:00:46,039 What's that? What is it? Curdled. 22 00:00:46,040 --> 00:00:49,079 ...will decide who deserves a place in the semifinals... 23 00:00:49,080 --> 00:00:51,439 Everything I touch turns to carbon. 24 00:00:51,440 --> 00:00:53,479 ...and who is going home. 25 00:00:53,480 --> 00:00:55,919 Another day in the MasterChef kitchen. I'm still here. 26 00:00:55,920 --> 00:00:56,959 Cooking! 27 00:00:56,960 --> 00:01:00,479 I've got a bit of pep, a bit of zim, a bit of vip. 28 00:01:00,480 --> 00:01:03,479 God, I'm going to need medication after this! 29 00:01:03,480 --> 00:01:07,799 I've been amazed at how important it's become to me, 30 00:01:07,800 --> 00:01:09,999 so I'd really like to stay in. 31 00:01:10,000 --> 00:01:11,879 It's three minutes left! 32 00:01:11,880 --> 00:01:13,599 We need serving. 33 00:01:13,600 --> 00:01:14,720 This is pressure. 34 00:01:24,200 --> 00:01:26,160 Oh, new layout! 35 00:01:35,320 --> 00:01:38,999 Celebrities, welcome back to the MasterChef kitchen. 36 00:01:39,000 --> 00:01:41,919 You are quarterfinalists. 37 00:01:41,920 --> 00:01:46,039 So far, we've seen what you're like as individual cooks. 38 00:01:46,040 --> 00:01:48,880 But now, we want to see how you work as a team. 39 00:01:50,440 --> 00:01:53,599 I'm a team player. I enjoy working as a team. 40 00:01:53,600 --> 00:01:56,879 If I know the most, I'll be the leader. 41 00:01:56,880 --> 00:01:59,480 This challenge is called Service Is Up. 42 00:02:01,760 --> 00:02:05,559 You will be cooking in our MasterChef restaurant, 43 00:02:05,560 --> 00:02:08,159 because if you stay in the competition, 44 00:02:08,160 --> 00:02:11,920 you will be cooking in a real-life kitchen. 45 00:02:13,160 --> 00:02:16,480 Max and Lauren, you will be the Red team. 46 00:02:17,880 --> 00:02:20,759 Paired up with Lauren, I mean, that is win-win for me. 47 00:02:20,760 --> 00:02:24,120 Sue and Melvin, you will be the Green team. 48 00:02:26,120 --> 00:02:30,999 Each team will be given an identical three-course menu 49 00:02:31,000 --> 00:02:32,519 to prepare and serve. 50 00:02:32,520 --> 00:02:33,799 Wow! 51 00:02:33,800 --> 00:02:37,839 You'll have 30 minutes to prepare your starter, 52 00:02:37,840 --> 00:02:40,759 30 minutes after that, your main, 53 00:02:40,760 --> 00:02:45,479 and 30 minutes after that, the dessert must be ready. 54 00:02:45,480 --> 00:02:48,879 We are looking for strong teamwork 55 00:02:48,880 --> 00:02:52,559 and perfectly executed plates of food. 56 00:02:52,560 --> 00:02:56,039 With only three places in the semifinals up for grabs, 57 00:02:56,040 --> 00:02:59,119 at the end of today, one of you will be going home. 58 00:02:59,120 --> 00:03:01,119 Let's cook! 59 00:03:01,120 --> 00:03:02,160 OK... 60 00:03:04,120 --> 00:03:06,359 All right, let's get going. Yeah. 61 00:03:06,360 --> 00:03:08,119 Team name, I think, should be Sue Sous, 62 00:03:08,120 --> 00:03:10,839 cos this is Sue and I'm the sous-chef. 63 00:03:10,840 --> 00:03:13,720 Lauren is the head chef. I am also here. 64 00:03:16,400 --> 00:03:19,839 This is a very important challenge because this is going to tell us 65 00:03:19,840 --> 00:03:21,839 who is going to be ruling the kitchen, 66 00:03:21,840 --> 00:03:24,560 and who is going to be just tagging along. 67 00:03:26,280 --> 00:03:30,720 Both teams have the same ingredients and will make the same dishes. 68 00:03:32,120 --> 00:03:36,159 We've given them a very classic French menu. 69 00:03:36,160 --> 00:03:40,439 For their starter, they'll be preparing steak tartare - 70 00:03:40,440 --> 00:03:42,359 raw beef, finely chopped, 71 00:03:42,360 --> 00:03:44,759 mixed with capers and shallots, 72 00:03:44,760 --> 00:03:48,119 then seasoned with mustard and Worcestershire sauce, 73 00:03:48,120 --> 00:03:52,879 topped with a raw egg yolk and served with crispy Melba toast. 74 00:03:52,880 --> 00:03:54,399 We've got to make our own Melba toast, 75 00:03:54,400 --> 00:03:56,439 so really, really thin and grill it. OK. 76 00:03:56,440 --> 00:03:58,840 How do you know all these? I don't know. Cos I cook. 77 00:04:00,000 --> 00:04:01,799 Duck a l'orange. 78 00:04:01,800 --> 00:04:05,039 Pan-fried, then seasoned with salt and pepper, 79 00:04:05,040 --> 00:04:09,159 the duck a l'orange will be served with a creamy pomme puree, 80 00:04:09,160 --> 00:04:13,199 green beans, and a decadent orange sauce. 81 00:04:13,200 --> 00:04:15,239 With green beans and a mashed potato. No! 82 00:04:15,240 --> 00:04:16,480 Mashed potato! 83 00:04:17,600 --> 00:04:21,679 For dessert, a French classic, Iles Flottantes - 84 00:04:21,680 --> 00:04:24,319 a French meringue poached in milk and vanilla, 85 00:04:24,320 --> 00:04:29,519 topped with caramel, floating on a creme anglaise, a thin custard. 86 00:04:29,520 --> 00:04:31,639 That is a floating island, but I don't know... 87 00:04:31,640 --> 00:04:33,400 It says it underneath in English. Yeah! 88 00:04:34,760 --> 00:04:36,760 I was hoping to be very impressive with my French! 89 00:04:38,560 --> 00:04:41,199 I'm starting with the beef tartare, 90 00:04:41,200 --> 00:04:43,520 which is going to take a lot of time. 91 00:04:44,720 --> 00:04:48,639 A perfect steak tartare is finely chopped beef 92 00:04:48,640 --> 00:04:51,279 mixed with capers and gherkins. 93 00:04:51,280 --> 00:04:53,439 Look at the size of that gherkin! 94 00:04:53,440 --> 00:04:56,119 You can chop the gherkin and everything together, Melvin. 95 00:04:56,120 --> 00:04:57,759 Finely, yeah? 96 00:04:57,760 --> 00:04:59,959 I've never cooked with half of these ingredients, 97 00:04:59,960 --> 00:05:01,800 but I'm positive out here, you know? 98 00:05:03,040 --> 00:05:04,519 I love steak tartare. 99 00:05:04,520 --> 00:05:07,719 You're taking essentially raw meat and a couple of ingredients... 100 00:05:07,720 --> 00:05:10,000 One gherkin, finely chopped. 101 00:05:11,080 --> 00:05:15,040 ...changing it into something that isn't just a raw beef burger. 102 00:05:16,280 --> 00:05:18,279 I've never in my life chopped these. 103 00:05:18,280 --> 00:05:19,519 It's just the flavour. 104 00:05:19,520 --> 00:05:22,399 Really? I love gherkins. Do you? Ooh. 105 00:05:22,400 --> 00:05:25,760 J'adore a gherk. I have changed my opinion about you. 106 00:05:28,400 --> 00:05:30,839 Hello, Red Ream. You seem very organised. 107 00:05:30,840 --> 00:05:33,959 This is Organisation Central Station, here we go, Grace. 108 00:05:33,960 --> 00:05:35,679 I've actually never had steak tartare. 109 00:05:35,680 --> 00:05:38,479 I normally like my food cooked. I mean, call me crazy. 110 00:05:38,480 --> 00:05:41,559 But we've got a good plan and I'm excited to execute that plan. 111 00:05:41,560 --> 00:05:44,399 Are you hoping to make Giorgio smile with this lunch? 112 00:05:44,400 --> 00:05:47,399 That's the reason I'm here, Grace. I just want to make him smile once. 113 00:05:47,400 --> 00:05:49,440 Cute little Italian sausage over there, look at him! 114 00:05:54,360 --> 00:05:55,959 I think that's chopped up, Sue. 115 00:05:55,960 --> 00:05:57,679 Great. Put that in the bowl. 116 00:05:57,680 --> 00:06:00,959 Then add those other ingredients in. 117 00:06:00,960 --> 00:06:03,840 Dijon mustard, one tablespoon. 118 00:06:05,680 --> 00:06:08,719 I want the tartare to be lightly seasoned 119 00:06:08,720 --> 00:06:10,840 with mustard and Worcester sauce. 120 00:06:11,880 --> 00:06:14,360 One teaspoon. OK. So I'm doing the Worcestershire sauce. 121 00:06:15,360 --> 00:06:17,800 Let's hope that can really balance it perfect. 122 00:06:20,120 --> 00:06:23,159 Jesus Christ. Like a lot of Dijon in there? 123 00:06:23,160 --> 00:06:26,520 One teaspoon of the Dijon, you used? Correct. 124 00:06:29,600 --> 00:06:32,640 Tabasco. OK. A few drops. Go on, then. Bung them in. 125 00:06:33,680 --> 00:06:35,799 Oh, that stinks! 126 00:06:35,800 --> 00:06:38,199 Celebrities, you have ten minutes left 127 00:06:38,200 --> 00:06:40,559 until your first course is served. 128 00:06:40,560 --> 00:06:42,359 Ready? Yeah. Then we're going to mix this up. 129 00:06:42,360 --> 00:06:44,999 Can you start on the melba toast? Yes, ma'am. 130 00:06:45,000 --> 00:06:48,199 Melba toast - it has to be thin toast 131 00:06:48,200 --> 00:06:52,359 that complements this lovely, juicy steak. 132 00:06:52,360 --> 00:06:55,720 Toast is very simple. You get a hot pan, you put your bread in it. 133 00:06:57,680 --> 00:06:59,279 Voila! Yeah! 134 00:06:59,280 --> 00:07:01,239 Cooking! 135 00:07:01,240 --> 00:07:03,239 To achieve the crispest toast, 136 00:07:03,240 --> 00:07:06,559 the ideal way to cook it is to put it under the grill 137 00:07:06,560 --> 00:07:10,040 or in the oven to really give it that crunch. 138 00:07:11,240 --> 00:07:13,319 Still not brown. Turn it up? 139 00:07:13,320 --> 00:07:15,199 I've never made Melba toast before. 140 00:07:15,200 --> 00:07:18,279 Originates from Melbourne, which is where... 141 00:07:18,280 --> 00:07:20,999 Are you watching it? Are you watching it? Sorry. 142 00:07:21,000 --> 00:07:24,119 What is he doing down there? Just keeping an eye on the toast, Chef. 143 00:07:24,120 --> 00:07:27,519 Is it nearly done? Yes. Yeah, it's done now. 144 00:07:27,520 --> 00:07:29,999 You've got to cut those bits off and then go horizontal. 145 00:07:30,000 --> 00:07:32,519 Yeah. Is it like cooking with your mum? 146 00:07:32,520 --> 00:07:35,199 This is harder than cooking with my mum. Is she? Yeah. 147 00:07:35,200 --> 00:07:38,519 Oh, he's lovely to work with. He's just a bit slow. 148 00:07:38,520 --> 00:07:40,399 Sue... Yeah. ..in all honesty, 149 00:07:40,400 --> 00:07:43,639 you think you could cook this faster without Melvin? 150 00:07:43,640 --> 00:07:46,639 No, I'm not saying that! 151 00:07:46,640 --> 00:07:48,919 I am not saying that. 152 00:07:48,920 --> 00:07:51,080 Melba toast. How's your Melba toast? Melba toast! 153 00:07:53,520 --> 00:07:56,399 It's so scary, chopping the toast. 154 00:07:56,400 --> 00:08:00,279 Melba toast, they have to be wafer thin. 155 00:08:00,280 --> 00:08:04,119 Knife skills, knife skills, knife skills. 156 00:08:04,120 --> 00:08:05,480 Oh, wow, you got it in half! 157 00:08:07,880 --> 00:08:08,920 Great job. 158 00:08:10,120 --> 00:08:12,479 It's three minutes left! 159 00:08:12,480 --> 00:08:14,079 That looks good. 160 00:08:14,080 --> 00:08:15,959 Yes? No? 161 00:08:15,960 --> 00:08:17,640 Yes, Chef. Yes, Chef. 162 00:08:19,280 --> 00:08:22,359 Sue? Yes. It's not brown, but it looks nice. 163 00:08:22,360 --> 00:08:25,519 More? 30 seconds more. Yeah. 164 00:08:25,520 --> 00:08:29,999 Sue is definitely quietly calling the shots in that team. 165 00:08:30,000 --> 00:08:32,359 Red Team, Lauren's in control. 166 00:08:32,360 --> 00:08:34,080 All right, I'm going to plate these now. 167 00:08:35,200 --> 00:08:36,759 That looks great. 168 00:08:36,760 --> 00:08:40,000 One minute left! One minute! 169 00:08:45,240 --> 00:08:48,159 Beautiful. Beautiful. Right, that's enough, that's enough! No more. 170 00:08:48,160 --> 00:08:50,439 We are out of time. 171 00:08:50,440 --> 00:08:52,120 Coming, Chef. Coming, Chef. 172 00:08:53,600 --> 00:08:55,319 This is the top tartare. 173 00:08:55,320 --> 00:08:58,200 Like, the other one's rubbish, so this is the top one. Oh! 174 00:09:00,400 --> 00:09:01,800 Thank you. You're more than welcome. 175 00:09:02,920 --> 00:09:07,239 Both teams have prepared a steak tartare with Melba toast, 176 00:09:07,240 --> 00:09:09,799 topped with a raw egg yolk. 177 00:09:09,800 --> 00:09:12,160 Melvin, what did they say? They looked impressed. 178 00:09:13,280 --> 00:09:16,679 I'm really delighted by what our celebs have managed to do. 179 00:09:16,680 --> 00:09:19,119 I don't think this is an easy thing to pull off. 180 00:09:19,120 --> 00:09:21,559 They both look the part. 181 00:09:21,560 --> 00:09:23,800 Let's tuck in on the Green Team first. 182 00:09:29,120 --> 00:09:31,919 The Green team Melba toast is perfect, 183 00:09:31,920 --> 00:09:33,559 absolutely beautiful 184 00:09:33,560 --> 00:09:35,759 and a very good presentation. 185 00:09:35,760 --> 00:09:37,319 I'm a bit disappointed with the meat 186 00:09:37,320 --> 00:09:41,639 because I feel that they've ruined any complexity with so much mustard. 187 00:09:41,640 --> 00:09:46,319 It almost feels like Melvin's put three times the amount. 188 00:09:46,320 --> 00:09:49,439 It takes away the flavour from the actual meat. 189 00:09:49,440 --> 00:09:51,560 You don't taste the meat, you just taste the mustard. 190 00:09:52,720 --> 00:09:54,880 OK, let's taste the Red Team's. Yeah. 191 00:10:00,960 --> 00:10:03,399 I think that the knife skills displayed here 192 00:10:03,400 --> 00:10:06,679 are just a little bit more deft, a little bit more intricate. 193 00:10:06,680 --> 00:10:09,399 However, I don't think there's any mustard in there. 194 00:10:09,400 --> 00:10:10,879 What you have is just the meat, 195 00:10:10,880 --> 00:10:14,719 and then it starts to taste really like a raw beef burger. 196 00:10:14,720 --> 00:10:17,119 And unfortunately, this is not a Melba toast. 197 00:10:17,120 --> 00:10:20,399 This is a fried bread. It's greasy in your mouth. 198 00:10:20,400 --> 00:10:22,760 And that's not what you want from a Melba toast. 199 00:10:24,280 --> 00:10:26,999 Right, so now I'm on to the orange sauce. You're on duck. Correct? 200 00:10:27,000 --> 00:10:31,119 I'll do the duck. Mm-hm. So I might get you to peel some things. Mm-hm. 201 00:10:31,120 --> 00:10:34,360 For their main, they're cooking us duck a l'orange. 202 00:10:35,920 --> 00:10:39,080 They're going to serve that with pomme puree and green beans. 203 00:10:42,680 --> 00:10:46,439 Duck a l'orange, a very, very classic French dish. 204 00:10:46,440 --> 00:10:49,040 OK, pan time. Let's cook our duck. 205 00:10:50,640 --> 00:10:54,759 The difficulty is getting that breast cooked absolutely perfect. 206 00:10:54,760 --> 00:10:57,879 What they're looking for is rendered duck skin. 207 00:10:57,880 --> 00:10:59,360 Looking nice, OK. 208 00:11:01,560 --> 00:11:05,680 They need to keep the flesh blushing, moist, succulent. 209 00:11:09,720 --> 00:11:11,120 Juice de orange. 210 00:11:12,280 --> 00:11:15,279 The a l'orange comes from orange juice, 211 00:11:15,280 --> 00:11:18,239 orange liqueur and stock 212 00:11:18,240 --> 00:11:21,399 reduced down to make a silky, beautiful sauce. 213 00:11:21,400 --> 00:11:25,440 I'm just trying to do the orange sauce, just reducing it. 214 00:11:26,680 --> 00:11:30,159 You really need to obtain that sweet and sour flavour 215 00:11:30,160 --> 00:11:32,999 with vinegar and the orange juice. 216 00:11:33,000 --> 00:11:35,480 If it's unbalanced, it will show straight away. 217 00:11:36,480 --> 00:11:39,199 I mean, it smells a little bit like mulled wine 218 00:11:39,200 --> 00:11:40,480 and it reminds me of Christmas. 219 00:11:41,880 --> 00:11:43,959 There's a real sense of teamwork with the Reds, 220 00:11:43,960 --> 00:11:45,399 whereas the Greens? 221 00:11:45,400 --> 00:11:47,879 That just looks like a spectator sport. 222 00:11:47,880 --> 00:11:49,319 What would you like me to do? 223 00:11:49,320 --> 00:11:51,400 Um, top and tail the green beans. Yep. 224 00:11:52,800 --> 00:11:55,639 Can you put those on? Yeah, I'll do it. I'll do it, Sue. 225 00:11:55,640 --> 00:11:56,720 Thanks. 226 00:11:59,040 --> 00:12:01,079 Do you want me to flip them? Yes, please. 227 00:12:01,080 --> 00:12:03,040 Is it gold? Yeah. Happy? Yeah. 228 00:12:04,080 --> 00:12:06,639 I'm currently just plopping the potatoes in to boil 229 00:12:06,640 --> 00:12:08,999 so we can make those mashed patates. 230 00:12:09,000 --> 00:12:11,159 Pomme puree is mashed potato 231 00:12:11,160 --> 00:12:14,720 enriched with a lot of milk and a lot of butter. 232 00:12:16,960 --> 00:12:18,599 You've got the duck going down there. 233 00:12:18,600 --> 00:12:19,999 Got the duck going. OK. 234 00:12:20,000 --> 00:12:21,600 I need him to peel the potatoes. 235 00:12:22,840 --> 00:12:25,519 Oh, the potato for the puree? Yeah. 236 00:12:25,520 --> 00:12:27,319 That should be on and go, 237 00:12:27,320 --> 00:12:29,919 because, you know, the duck is on and the potatoes are not on. 238 00:12:29,920 --> 00:12:31,959 There is a problem here, then? Yes, chef. 239 00:12:31,960 --> 00:12:34,199 Come on, let's go. Go, go, go, go, go. 240 00:12:34,200 --> 00:12:37,280 They're not all the same size, but, God, it'll have to do. 241 00:12:39,960 --> 00:12:42,400 Let's do mashed potatoes with butter and milk. 242 00:12:44,160 --> 00:12:47,239 A knob. Tell me, what's a knob? This is my knob. 243 00:12:47,240 --> 00:12:49,360 But this is a MasterChef one. Let's do a MasterChef knob. 244 00:12:50,480 --> 00:12:52,519 I mean, that's a BIG knob! 245 00:12:52,520 --> 00:12:53,560 Sorry. 246 00:12:57,080 --> 00:13:00,759 OK, so that's nine minutes until your next course is served. 247 00:13:00,760 --> 00:13:01,960 This is pressure. 248 00:13:03,200 --> 00:13:04,399 SHE GASPS 249 00:13:04,400 --> 00:13:06,559 This is burning now. 250 00:13:06,560 --> 00:13:08,479 I've got no sauce left, look. 251 00:13:08,480 --> 00:13:10,199 Disaster. 252 00:13:10,200 --> 00:13:12,439 I think Sue's had a problem with the sauce. 253 00:13:12,440 --> 00:13:15,439 Messed it up. Can I make some more? 254 00:13:15,440 --> 00:13:16,999 When she is flustered, 255 00:13:17,000 --> 00:13:20,399 she just becomes very down on the things she's cooked. 256 00:13:20,400 --> 00:13:21,600 I may as well try. 257 00:13:22,920 --> 00:13:24,719 How are we doing with that orange sauce? 258 00:13:24,720 --> 00:13:26,399 I think it's getting there slowly. 259 00:13:26,400 --> 00:13:28,719 Red Team feel very ordered. 260 00:13:28,720 --> 00:13:30,839 Lauren seems to be calling the shots, 261 00:13:30,840 --> 00:13:33,800 and Max, he's very quiet, very compliant. 262 00:13:36,160 --> 00:13:38,039 Max, you're in charge of the duck breast. 263 00:13:38,040 --> 00:13:39,399 I'm in charge of the duck breast. 264 00:13:39,400 --> 00:13:41,399 What temperature are you looking for inside? 265 00:13:41,400 --> 00:13:44,159 Around the mid 60s. 266 00:13:44,160 --> 00:13:47,919 It's 56, so it's going to keep coming up, which is good. 267 00:13:47,920 --> 00:13:51,079 Lauren, he's leaving you the hardest job, isn't it? 268 00:13:51,080 --> 00:13:54,879 Well, you had his previous mashed potato, Giorgio. Yeah. 269 00:13:54,880 --> 00:13:57,639 The pomme puree is lumpy... 270 00:13:57,640 --> 00:14:00,719 Yeah. ..and absolutely unseasoned. 271 00:14:00,720 --> 00:14:03,399 Not ways you want your mash to be described, if I'm honest. 272 00:14:03,400 --> 00:14:05,480 No lumps. I really hope so. 273 00:14:08,480 --> 00:14:11,559 This is the second attempt at this sauce. 274 00:14:11,560 --> 00:14:13,319 Your sauce, what's happening with the sauce? 275 00:14:13,320 --> 00:14:14,759 My sauce, I've had to make it twice. 276 00:14:14,760 --> 00:14:18,119 And I'm trying so hard because of... Giorgio frightens me. 277 00:14:18,120 --> 00:14:20,319 He can be a grump, but he has a heart of gold. 278 00:14:20,320 --> 00:14:21,920 I know he has! 279 00:14:27,400 --> 00:14:30,720 It's three minutes left! We need serving. 280 00:14:32,280 --> 00:14:34,719 Yeah, got that skin lovely and crispy. 281 00:14:34,720 --> 00:14:36,279 Is this your duck ready? 282 00:14:36,280 --> 00:14:37,440 It needs to rest. 283 00:14:42,320 --> 00:14:44,119 Max was in charge of cooking the meat, 284 00:14:44,120 --> 00:14:46,120 and it looks a little bit undercooked. 285 00:14:47,960 --> 00:14:49,679 What's going on with the mashed potato? 286 00:14:49,680 --> 00:14:50,919 Pomme puree, sorry. 287 00:14:50,920 --> 00:14:53,760 Nice. It's smooth, I hope. No lumps. 288 00:14:55,800 --> 00:14:58,199 The sauce? Yes, we're getting there. 289 00:14:58,200 --> 00:14:59,479 Oh, it's very liquid. 290 00:14:59,480 --> 00:15:03,079 Come on, we have to reduce, reduce, reduce, reduce. Yes. Come on. 291 00:15:03,080 --> 00:15:05,519 The green beans. Is it al dente? 292 00:15:05,520 --> 00:15:08,879 Well, yeah. I mean, it's al dente but not raw. 293 00:15:08,880 --> 00:15:11,440 Yeah. And if you toss them in butter... Yes, ma'am. 294 00:15:13,000 --> 00:15:15,159 You need to get it on the plate. 295 00:15:15,160 --> 00:15:16,999 One minute left! 296 00:15:17,000 --> 00:15:18,520 One minute! 297 00:15:21,920 --> 00:15:23,839 That duck's worked out fine. 298 00:15:23,840 --> 00:15:26,159 That's lovely, Sue, that's beautiful. 299 00:15:26,160 --> 00:15:28,320 Sue's cooked up a storm here. 300 00:15:31,280 --> 00:15:34,159 This dish was made with love. Looks pretty good to me. 301 00:15:34,160 --> 00:15:36,199 Toss those over here. Just put them on there. Yes, ma'am. 302 00:15:36,200 --> 00:15:37,759 No, no, no. Just... just... 303 00:15:37,760 --> 00:15:39,359 THEY LAUGH Oh! 304 00:15:39,360 --> 00:15:41,399 S-Sorry. 305 00:15:41,400 --> 00:15:42,759 Red Team! 306 00:15:42,760 --> 00:15:44,279 Are you taking it? I'll take this. 307 00:15:44,280 --> 00:15:47,920 Green Team! That - here, now! 308 00:15:49,520 --> 00:15:53,799 I present to you... You're walk... ...the Sue Sous duck a l'orange. 309 00:15:53,800 --> 00:15:56,079 What do you mean, Sue duck a l'orange? The Sue Sous. 310 00:15:56,080 --> 00:15:57,679 Sue and sous-chef. 311 00:15:57,680 --> 00:15:59,680 Ah, Sue and sous-chef. Sue Sous. 312 00:16:01,640 --> 00:16:02,999 For the main course, 313 00:16:03,000 --> 00:16:05,239 they've cooked a duck a l'orange 314 00:16:05,240 --> 00:16:08,519 with pommes puree and green beans. 315 00:16:08,520 --> 00:16:10,279 Let's taste. Red one first. 316 00:16:10,280 --> 00:16:11,600 Come on. 317 00:16:17,520 --> 00:16:20,639 Giorgio, this is definitely a rare piece of duck. 318 00:16:20,640 --> 00:16:22,879 That'd be a lot to stomach for many diners. 319 00:16:22,880 --> 00:16:26,919 However, the sauce - silky, it's buttery. 320 00:16:26,920 --> 00:16:29,079 It's got citrus, sharp notes, 321 00:16:29,080 --> 00:16:30,839 but it's also got depth. 322 00:16:30,840 --> 00:16:33,599 Pommes puree is very nice. It's really, really light. 323 00:16:33,600 --> 00:16:37,359 I love the beans. Nice and snappy. A little bit crispy like that. 324 00:16:37,360 --> 00:16:38,840 Should we try the Green Team? 325 00:16:44,800 --> 00:16:47,159 I'm really enjoying this. Mm. 326 00:16:47,160 --> 00:16:49,439 The duck is very nicely done. 327 00:16:49,440 --> 00:16:51,119 It's got a gorgeous skin. 328 00:16:51,120 --> 00:16:53,479 It's medium rare. 329 00:16:53,480 --> 00:16:56,039 Pommes puree is nice and light, 330 00:16:56,040 --> 00:16:59,799 but it could be a bit richer with butter. You know? 331 00:16:59,800 --> 00:17:01,919 Sue made that sauce a couple of times. 332 00:17:01,920 --> 00:17:04,999 She wasn't going to serve something she wasn't happy with. 333 00:17:05,000 --> 00:17:10,559 It's got such a lovely pungent citrus... depth. 334 00:17:10,560 --> 00:17:13,759 I am sure that Sue has served 335 00:17:13,760 --> 00:17:17,559 more than one duck a l'orange in the '90s. 336 00:17:17,560 --> 00:17:20,919 Right. Just dessert to go. 337 00:17:20,920 --> 00:17:22,599 Next. Come on. Vamos. We're off. 338 00:17:22,600 --> 00:17:25,439 OK. I'm on meringue. You'll be then doing the creme anglaise. 339 00:17:25,440 --> 00:17:26,799 Two egg whites. 340 00:17:26,800 --> 00:17:30,559 We've given them a very classic French dessert. 341 00:17:30,560 --> 00:17:33,199 Iles flottantes is French meringue, 342 00:17:33,200 --> 00:17:35,679 poached in milk and vanilla, 343 00:17:35,680 --> 00:17:38,119 served on top of a creme anglaise, 344 00:17:38,120 --> 00:17:40,839 which is a slightly thinner custard. 345 00:17:40,840 --> 00:17:43,159 They are such an amazing dish. 346 00:17:43,160 --> 00:17:45,200 I'm looking forward to this dessert. 347 00:17:47,120 --> 00:17:49,119 The team's first task is to make 348 00:17:49,120 --> 00:17:52,639 the technically challenging French meringue mix... 349 00:17:52,640 --> 00:17:56,719 You are going to whisk this until it gives peaks. 350 00:17:56,720 --> 00:17:58,639 ...by blending egg whites... 351 00:17:58,640 --> 00:18:00,519 No peaks yet. 352 00:18:00,520 --> 00:18:02,079 Just keep going. 353 00:18:02,080 --> 00:18:03,119 Well done. 354 00:18:03,120 --> 00:18:04,799 ...and slowly adding sugar. 355 00:18:04,800 --> 00:18:06,959 That's it. Well done. Good job. 356 00:18:06,960 --> 00:18:08,920 So if it's done, it won't come out. 357 00:18:10,240 --> 00:18:11,559 Yes! 358 00:18:11,560 --> 00:18:13,479 Phew! 359 00:18:13,480 --> 00:18:14,599 Ah... 360 00:18:14,600 --> 00:18:16,759 So now I need to make the quenelles. Is that right? Yes. 361 00:18:16,760 --> 00:18:18,239 The next bit is really technical. 362 00:18:18,240 --> 00:18:21,559 So it's kind of a two-handed jobbie, so it's on Max. 363 00:18:21,560 --> 00:18:23,640 Cos you've got to do this, and bam. 364 00:18:24,720 --> 00:18:27,759 To make the floating islands, they must delicately 365 00:18:27,760 --> 00:18:30,719 scoop out the meringue mix to avoid it breaking 366 00:18:30,720 --> 00:18:33,239 and add it to the hot milk and vanilla. 367 00:18:33,240 --> 00:18:36,119 It's hard to get them off the spoons. 368 00:18:36,120 --> 00:18:39,319 You have to be really, really careful when you poach the meringue. 369 00:18:39,320 --> 00:18:41,199 Your milk should never boil. 370 00:18:41,200 --> 00:18:44,479 It has to float on top of that, and you have to turn it. 371 00:18:44,480 --> 00:18:47,439 So how it's cooked is very, very important. 372 00:18:47,440 --> 00:18:50,079 A raw one is not nice. 373 00:18:50,080 --> 00:18:52,919 I'm not going to win any prizes for my quenelles. 374 00:18:52,920 --> 00:18:54,799 Oh, that's a bit messy. 375 00:18:54,800 --> 00:18:57,199 Sue, are you enjoying yourself? Oh, I'm having a ball. 376 00:18:57,200 --> 00:18:58,479 CLATTERING 377 00:18:58,480 --> 00:19:00,120 THEY LAUGH 378 00:19:02,080 --> 00:19:04,639 The problem is, is that these quenelles 379 00:19:04,640 --> 00:19:08,920 are incredibly hard to keep a good structure. 380 00:19:11,960 --> 00:19:13,919 Would you like me to have a go? Yeah. 381 00:19:13,920 --> 00:19:16,440 OK. Well, then can you take over creme anglaise? Yeah. 382 00:19:18,440 --> 00:19:22,759 The Red Team, they've come up with some of the iles flottantes 383 00:19:22,760 --> 00:19:24,639 but they didn't look right. 384 00:19:24,640 --> 00:19:28,319 Lauren is making them again. Reshape them. 385 00:19:28,320 --> 00:19:30,760 I'm not sure how this is going to go with one hand. 386 00:19:35,040 --> 00:19:36,400 Is that how you do it? 387 00:19:42,920 --> 00:19:45,080 A turn over jobbie now? Yeah. 388 00:19:48,800 --> 00:19:50,639 You need to watch that like a hawk. Yeah. 389 00:19:50,640 --> 00:19:51,719 Till it boils? 390 00:19:51,720 --> 00:19:55,479 I don't want it to boil, but I want it to be almost boiling. 391 00:19:55,480 --> 00:19:58,800 OK, so that's nine minutes until your next course is served. 392 00:20:00,240 --> 00:20:01,919 This is the creme anglaise. 393 00:20:01,920 --> 00:20:04,959 I've made this before, but I haven't made floating islands before. 394 00:20:04,960 --> 00:20:07,639 So that's going to be a first. 395 00:20:07,640 --> 00:20:10,399 The creme anglaise, a light custard, 396 00:20:10,400 --> 00:20:13,599 is made by whisking egg yolks and sugar... 397 00:20:13,600 --> 00:20:15,000 OK, it's bubbling now. 398 00:20:16,080 --> 00:20:17,679 It's bubbling. Let's take it off for now. 399 00:20:17,680 --> 00:20:19,279 Thank you, that's great. Yeah. 400 00:20:19,280 --> 00:20:23,159 ...and then slowly adding hot milk infused with vanilla. 401 00:20:23,160 --> 00:20:24,759 Thank you. 402 00:20:24,760 --> 00:20:28,119 Just assisting Sue with her custard making. 403 00:20:28,120 --> 00:20:31,160 Holding the bowl. Yeah, but look at the way you're holding it. 404 00:20:34,960 --> 00:20:38,759 We need the creme anglaise to be silky and smooth. 405 00:20:38,760 --> 00:20:40,480 Definitely not scrambled egg. 406 00:20:41,800 --> 00:20:44,359 This is what you're going to stir. Until it curdles. 407 00:20:44,360 --> 00:20:46,999 No! Not curdles. I mean, like... 408 00:20:47,000 --> 00:20:50,039 ...thickens. Until it thickens. Yeah. 409 00:20:50,040 --> 00:20:52,559 It needs to be like the consistency of double cream. 410 00:20:52,560 --> 00:20:53,959 Not like custard. 411 00:20:53,960 --> 00:20:55,839 NOT like custard? Not like thick custard. 412 00:20:55,840 --> 00:20:57,879 Like double cream. 413 00:20:57,880 --> 00:20:59,199 And I'm bringing the energy. 414 00:20:59,200 --> 00:21:01,439 I'm keeping the positive vibes going. 415 00:21:01,440 --> 00:21:04,039 How's that? That's quite thick now. 416 00:21:04,040 --> 00:21:05,680 SHE GASPS Is that... 417 00:21:07,160 --> 00:21:09,120 What's that? What is it? It's curdled. 418 00:21:11,240 --> 00:21:14,159 Why has it done that? Because it got too hot. 419 00:21:14,160 --> 00:21:16,519 Right. Um... Do you know what I'm going to do? 420 00:21:16,520 --> 00:21:19,439 Make sure... It's just curdled. Make sure he's not looking. 421 00:21:19,440 --> 00:21:21,639 Sue, Sue, Sue, Sue, Sue. 422 00:21:21,640 --> 00:21:22,760 Hello, Chef. 423 00:21:24,280 --> 00:21:25,959 Sue, don't keep running away from me. 424 00:21:25,960 --> 00:21:28,239 You look like one of my chefs. Turn around here. 425 00:21:28,240 --> 00:21:29,479 Show me what you got there. 426 00:21:29,480 --> 00:21:32,079 Got scrambled eggs, don't you? Yes, Chef. 427 00:21:32,080 --> 00:21:34,839 Come on, let's do another one. You got the time. I've got the time? 428 00:21:34,840 --> 00:21:36,559 I'm sure you've got the time. 429 00:21:36,560 --> 00:21:38,600 Right. OK. I need more eggs. 430 00:21:40,880 --> 00:21:42,959 Sue's just trying to remake the custard again. 431 00:21:42,960 --> 00:21:44,519 Creme anglaise. 432 00:21:44,520 --> 00:21:47,079 Right. Put that on the highest one and just watch it. 433 00:21:47,080 --> 00:21:49,039 Put it on nine. Yeah. 434 00:21:49,040 --> 00:21:52,039 But look - she seems to have come around with it. 435 00:21:52,040 --> 00:21:55,279 It's on its way. Sue's really taking the lead. 436 00:21:55,280 --> 00:21:58,000 God, I'm going to need medication after this. 437 00:21:59,440 --> 00:22:01,679 Three minutes left! 438 00:22:01,680 --> 00:22:03,360 Three minutes! 439 00:22:05,240 --> 00:22:07,079 I'm going to turn. I'm going to flip. 440 00:22:07,080 --> 00:22:09,799 These are not quenelles. They're puffed up. They're huge. 441 00:22:09,800 --> 00:22:12,160 Wow. I've never even seen this before. 442 00:22:14,320 --> 00:22:15,919 One minute left! 443 00:22:15,920 --> 00:22:17,240 One minute! 444 00:22:18,440 --> 00:22:20,160 Get those floating meringues. Yeah. 445 00:22:23,080 --> 00:22:26,320 Sue, are you ready? Um... Sorry, I couldn't hear you. 446 00:22:28,040 --> 00:22:29,519 Are you ready? 447 00:22:29,520 --> 00:22:30,600 What? 448 00:22:31,560 --> 00:22:33,080 Maybe. Nearly. 449 00:22:35,200 --> 00:22:37,559 You happy? Things in threes, no? 450 00:22:37,560 --> 00:22:39,360 I've got one if you want. Yeah, if you've got one, yeah. 451 00:22:40,440 --> 00:22:41,720 You can go. Go, go, go. 452 00:22:46,600 --> 00:22:49,920 Judges, we would like to present to you iles flottantes. 453 00:22:52,360 --> 00:22:55,359 This is Melvin and Sue's creme anglaise 454 00:22:55,360 --> 00:22:57,600 with a sprinkling of vanilla plods... pods. 455 00:23:00,480 --> 00:23:03,639 Celebrities, thank you for all of your hard work 456 00:23:03,640 --> 00:23:06,199 in the MasterChef restaurant. 457 00:23:06,200 --> 00:23:08,719 We're going to enjoy these desserts in peace. 458 00:23:08,720 --> 00:23:10,600 Please take a well-earned break. 459 00:23:15,800 --> 00:23:17,240 Oof! 460 00:23:19,320 --> 00:23:20,919 Ugh! 461 00:23:20,920 --> 00:23:24,000 I don't think I'm going to open a French restaurant any time soon. 462 00:23:25,040 --> 00:23:27,479 Dessert is iles flottantes - 463 00:23:27,480 --> 00:23:30,759 French meringue poached in milk and vanilla, 464 00:23:30,760 --> 00:23:33,319 floating on a creme anglaise. 465 00:23:33,320 --> 00:23:34,599 Red one first. 466 00:23:34,600 --> 00:23:36,199 Come on. 467 00:23:36,200 --> 00:23:37,600 Pudding. 468 00:23:38,600 --> 00:23:40,199 Ouch! Oh. 469 00:23:40,200 --> 00:23:43,599 This custard has got quite lumpy pieces of egg in it. 470 00:23:43,600 --> 00:23:45,559 Yeah, it's scrambled eggs. 471 00:23:45,560 --> 00:23:46,920 Sweet scrambled eggs. 472 00:23:52,600 --> 00:23:54,919 The only redeeming quality of this dish 473 00:23:54,920 --> 00:23:57,479 is that the meringue is properly cooked 474 00:23:57,480 --> 00:24:00,799 and so has the right consistency and the right flavour. 475 00:24:00,800 --> 00:24:02,880 The rest is all a bit of a disaster. 476 00:24:04,520 --> 00:24:06,599 This is the Green Team. 477 00:24:06,600 --> 00:24:10,279 You were very, very laid-back... I wished I could help you. 478 00:24:10,280 --> 00:24:12,160 ...to the point of horizontal. 479 00:24:13,800 --> 00:24:17,279 They had a terrible problem as well with the creme anglaise, 480 00:24:17,280 --> 00:24:19,079 but they did save it. 481 00:24:19,080 --> 00:24:20,320 Look. 482 00:24:22,800 --> 00:24:24,279 Mm. 483 00:24:24,280 --> 00:24:26,919 I think that the creme anglaise is really lovely. 484 00:24:26,920 --> 00:24:29,559 Hints of vanilla, it's sweet, it's creamy. 485 00:24:29,560 --> 00:24:34,159 What I found is that the iles flottantes are very eggy. 486 00:24:34,160 --> 00:24:36,000 It means hasn't cooked enough. 487 00:24:37,520 --> 00:24:41,679 The MasterChef restaurant was full of excitement today. 488 00:24:41,680 --> 00:24:46,759 Undeniably, there was some bumpy things happening behind the stoves. 489 00:24:46,760 --> 00:24:48,240 I like this "bumpy". 490 00:25:02,320 --> 00:25:03,959 Well done, everyone. 491 00:25:03,960 --> 00:25:07,520 There was huge effort going on behind those stoves. 492 00:25:09,960 --> 00:25:13,160 We had two steak tartare presented very nicely. 493 00:25:14,160 --> 00:25:16,479 The tartare of the Red Team 494 00:25:16,480 --> 00:25:20,679 really showed some unbelievable knife skills. 495 00:25:20,680 --> 00:25:22,439 But the Melba toast, 496 00:25:22,440 --> 00:25:25,759 Giorgio, your little Italian sausage, 497 00:25:25,760 --> 00:25:28,199 he was not happy. 498 00:25:28,200 --> 00:25:29,920 It was heavy, it was oily. 499 00:25:31,240 --> 00:25:34,879 You know, that Melba toast should bring that dish up. 500 00:25:34,880 --> 00:25:38,279 And that's exactly what happened with your Melba toast. 501 00:25:38,280 --> 00:25:41,159 A lot of elegance on the presentation. 502 00:25:41,160 --> 00:25:43,799 The only problem is the amount of mustard in that. 503 00:25:43,800 --> 00:25:46,119 You know, sometimes it's nice to have a bit of flavour. 504 00:25:46,120 --> 00:25:48,759 Sometimes no. Sometimes no. No. 505 00:25:48,760 --> 00:25:51,999 But because of that Melba toast, 506 00:25:52,000 --> 00:25:54,760 the Green Team is the best starter. 507 00:25:56,120 --> 00:25:58,199 Let's move on to the main. 508 00:25:58,200 --> 00:26:03,479 The Green Team produced a perfect cooking onto that breast. 509 00:26:03,480 --> 00:26:06,359 That sauce was brilliant. 510 00:26:06,360 --> 00:26:09,839 So the Green Team again 511 00:26:09,840 --> 00:26:11,440 made the best dish. 512 00:26:13,080 --> 00:26:16,959 Red Team, if you would have cooked that breast correctly, 513 00:26:16,960 --> 00:26:19,199 you would have done the best dish. 514 00:26:19,200 --> 00:26:21,439 So the two things that I was in charge of, 515 00:26:21,440 --> 00:26:23,839 which was the Melba toast and the duck... 516 00:26:23,840 --> 00:26:26,159 It's looking pretty good for old Maxie boy. 517 00:26:26,160 --> 00:26:27,679 Mm. 518 00:26:27,680 --> 00:26:29,960 Let's move on to dessert. 519 00:26:31,440 --> 00:26:34,879 Red Team, your iles flottantes 520 00:26:34,880 --> 00:26:37,280 was actually very, very good. 521 00:26:38,680 --> 00:26:42,279 But you cannot serve me that creme anglaise. 522 00:26:42,280 --> 00:26:44,640 It cancels the dish. 523 00:26:46,320 --> 00:26:49,159 Who was responsible of the creme anglaise? 524 00:26:49,160 --> 00:26:51,480 It will really actually surprise you that it was... it was me. 525 00:26:53,160 --> 00:26:54,800 Three out of three. 526 00:26:57,120 --> 00:27:00,840 The best iles flottantes, they were the one of the Green Team. 527 00:27:02,520 --> 00:27:04,879 But there is another observation. 528 00:27:04,880 --> 00:27:09,440 The Red Team did actually work like a team. 529 00:27:11,400 --> 00:27:12,479 At all points, 530 00:27:12,480 --> 00:27:16,239 it felt as if there was two of you working equally, 531 00:27:16,240 --> 00:27:17,879 sharing the roles. 532 00:27:17,880 --> 00:27:21,239 The Green Team worked more like a... 533 00:27:21,240 --> 00:27:23,800 ...benevolent dictatorship. 534 00:27:27,840 --> 00:27:32,839 Now, I would like you to go and have a very good rest, 535 00:27:32,840 --> 00:27:37,520 because the next challenge is going to be big. 536 00:27:38,880 --> 00:27:40,120 Big. 537 00:27:43,000 --> 00:27:44,399 Big challenge. 538 00:27:44,400 --> 00:27:46,559 THEY LAUGH 539 00:27:46,560 --> 00:27:48,279 After you, Mel. 540 00:27:48,280 --> 00:27:50,919 He definitely didn't enjoy you calling him a little sausage. 541 00:27:50,920 --> 00:27:52,840 I call him my little Italian sausage. 542 00:27:54,360 --> 00:27:56,839 We smashed it. We won every single round. 543 00:27:56,840 --> 00:28:00,519 Yeah, we did actually. Without you, I would have been so lost. 544 00:28:00,520 --> 00:28:04,039 We just needed a bit better toast, a bit more cooking on a duck. 545 00:28:04,040 --> 00:28:07,039 Yeah. And better creme anglaise. 546 00:28:07,040 --> 00:28:08,800 Mm. But that's for next time. 547 00:28:20,600 --> 00:28:22,799 Oh, I see a masher. 548 00:28:22,800 --> 00:28:24,520 Welcome back, celebrities. 549 00:28:26,120 --> 00:28:27,639 For your next challenge, 550 00:28:27,640 --> 00:28:32,120 we are pushing you to your culinary limits. 551 00:28:33,200 --> 00:28:37,679 To do that, we invited someone very, very special. 552 00:28:37,680 --> 00:28:39,879 His bold flavour makes him 553 00:28:39,880 --> 00:28:44,000 one of the most influential people in the UK food scene. 554 00:28:46,680 --> 00:28:47,760 Please welcome... 555 00:28:48,840 --> 00:28:49,919 ...Big Zuu. 556 00:28:49,920 --> 00:28:52,640 Yes! Yes! Yes! 557 00:28:54,680 --> 00:28:55,720 Good to see you. 558 00:28:57,440 --> 00:28:59,159 How are you doing? All right? Yes, Zuu. 559 00:28:59,160 --> 00:29:00,600 ZUU LAUGHS 560 00:29:02,480 --> 00:29:06,679 Rapper, TV personality and self-taught chef Big Zuu 561 00:29:06,680 --> 00:29:08,319 took the country by storm 562 00:29:08,320 --> 00:29:11,439 with his two-time Bafta-award-winning show, 563 00:29:11,440 --> 00:29:12,920 Big Zuu's Big Eats. 564 00:29:13,960 --> 00:29:15,039 Food is my life. 565 00:29:15,040 --> 00:29:17,839 Food is my job and it's what brings me most joy. 566 00:29:17,840 --> 00:29:19,440 Honestly, food is everything to me. 567 00:29:20,640 --> 00:29:22,759 My mum's from Sierra Leone. Dad's from Lebanon. 568 00:29:22,760 --> 00:29:25,719 I grew up in West London, where there's, like, heavy influences, 569 00:29:25,720 --> 00:29:27,319 from Jamaicans, North Africans. 570 00:29:27,320 --> 00:29:31,239 There's so many different sides of the world just in one little place. 571 00:29:31,240 --> 00:29:33,959 I would say I'm a global chef. 572 00:29:33,960 --> 00:29:36,000 I don't think, like, my food could be put in a box. 573 00:29:37,040 --> 00:29:39,759 Today's challenge is big on flavour. 574 00:29:39,760 --> 00:29:42,159 Each recipe has a different reason why it's special to me. 575 00:29:42,160 --> 00:29:45,239 Whether it's a family recipe, whether it's a recipe from a friend, 576 00:29:45,240 --> 00:29:48,039 or whether it's something I've cooked on telly before. 577 00:29:48,040 --> 00:29:49,679 What would impress me the most today 578 00:29:49,680 --> 00:29:51,479 is consistency throughout the dishes, 579 00:29:51,480 --> 00:29:54,159 not just one element of the dish being good, but everything. 580 00:29:54,160 --> 00:29:55,400 Well-roundedness. 581 00:29:57,520 --> 00:30:00,999 Zuu, that's the happiest we've seen these people for a long time. 582 00:30:01,000 --> 00:30:02,919 Love it, love it. 583 00:30:02,920 --> 00:30:06,279 Today you'll be making four of my dishes. 584 00:30:06,280 --> 00:30:08,999 These are recipes that I cherish and love. 585 00:30:09,000 --> 00:30:10,519 Please don't let me down. 586 00:30:10,520 --> 00:30:13,079 HE LAUGHS 587 00:30:13,080 --> 00:30:17,399 With only three places left for the semifinal, 588 00:30:17,400 --> 00:30:20,919 you're cooking for your survival in this competition. 589 00:30:20,920 --> 00:30:21,959 Right. 590 00:30:21,960 --> 00:30:26,760 Celebrities, you have 90 minutes to recreate Big Zuu's recipes. 591 00:30:27,920 --> 00:30:31,159 Zuu, do you want to do it? I'm going to do it. Go on. Ready? 592 00:30:31,160 --> 00:30:32,319 Let's cook. 593 00:30:32,320 --> 00:30:33,519 GRACE LAUGHS 594 00:30:33,520 --> 00:30:34,680 Yes! 595 00:30:38,160 --> 00:30:45,679 Lebanese lamb skewers with vermicelli rice and toum. 596 00:30:45,680 --> 00:30:49,520 Tofu laksa and Zuudle balls. 597 00:30:50,560 --> 00:30:53,559 Big drip chocolate cake. 598 00:30:53,560 --> 00:30:54,759 I've made chocolate cake. 599 00:30:54,760 --> 00:30:56,599 I don't know what the big drip is. 600 00:30:56,600 --> 00:30:58,479 Iranian chicken. 601 00:30:58,480 --> 00:30:59,879 "Kashk Benjamin"? 602 00:30:59,880 --> 00:31:01,439 "Bid..." 603 00:31:01,440 --> 00:31:03,039 Bademjan. 604 00:31:03,040 --> 00:31:05,879 I don't know what half these words mean. 605 00:31:05,880 --> 00:31:07,719 Ha-ha! 606 00:31:07,720 --> 00:31:10,999 I'm so excited to see what they're going to come out with. 607 00:31:11,000 --> 00:31:12,439 I think each one has got a dish 608 00:31:12,440 --> 00:31:14,479 that'll really challenge their capability. 609 00:31:14,480 --> 00:31:16,679 Isn't laska, like, spicy? 610 00:31:16,680 --> 00:31:19,039 I really like to get into the semifinals. 611 00:31:19,040 --> 00:31:20,399 It'd be an achievement for me, 612 00:31:20,400 --> 00:31:22,959 so I'm going to give it my best shot. 613 00:31:22,960 --> 00:31:26,479 Oh, there's so many things here I don't understand. 614 00:31:26,480 --> 00:31:30,319 Zuu, you have instilled joy and fear into the celebs. 615 00:31:30,320 --> 00:31:32,439 Never heard the kitchen so silent. 616 00:31:32,440 --> 00:31:36,119 Everyone is in serious cooking mode today, 617 00:31:36,120 --> 00:31:38,000 which is terrifying. 618 00:31:40,040 --> 00:31:42,999 These are called barberries going in here. 619 00:31:43,000 --> 00:31:46,319 And this is, again, something I've never cooked before, 620 00:31:46,320 --> 00:31:47,719 never seen before. 621 00:31:47,720 --> 00:31:50,000 So, it's going to be fun. 622 00:31:51,200 --> 00:31:52,719 Mine's smoking quite a lot. 623 00:31:52,720 --> 00:31:53,959 During his cookalong... 624 00:31:53,960 --> 00:31:55,319 Don't let it burn. 625 00:31:55,320 --> 00:31:58,639 ...the joke was on YouTube prankster Max Fosh... 626 00:31:58,640 --> 00:32:01,279 Max just needs to get that fish onto the plate. 627 00:32:01,280 --> 00:32:03,159 Before the fire brigade get here. 628 00:32:03,160 --> 00:32:06,679 ...and his mackerel didn't get any likes from the judges. 629 00:32:06,680 --> 00:32:10,559 When you get to that burnt bit, it's slightly bitter. 630 00:32:10,560 --> 00:32:14,119 But when he made fresh pasta in the invention test... 631 00:32:14,120 --> 00:32:16,359 I think I really need to go large or go home, 632 00:32:16,360 --> 00:32:17,759 and so I'm going large. 633 00:32:17,760 --> 00:32:19,519 ...he finally got the thumbs up. 634 00:32:19,520 --> 00:32:21,399 Pasta is cooked perfectly. 635 00:32:21,400 --> 00:32:23,159 It really has the right thickness. 636 00:32:23,160 --> 00:32:24,640 It's a nice dish. 637 00:32:25,960 --> 00:32:28,279 I've never cooked chicken thighs before. 638 00:32:28,280 --> 00:32:30,199 I normally always, like, just cook the breast 639 00:32:30,200 --> 00:32:32,399 or just done a whole chicken. 640 00:32:32,400 --> 00:32:36,399 Max has been tasked with one of Big Zuu's childhood favourites, 641 00:32:36,400 --> 00:32:38,439 Iranian chicken, 642 00:32:38,440 --> 00:32:41,719 accompanied by barberry-flavoured rice, 643 00:32:41,720 --> 00:32:45,119 a smoky aubergine dip called kashke bademjan, 644 00:32:45,120 --> 00:32:46,760 and flatbreads. 645 00:32:48,360 --> 00:32:50,959 This dish is from my friend, Ali, one of my best friends growing up. 646 00:32:50,960 --> 00:32:52,999 His mum used to make this for us for lunch. 647 00:32:53,000 --> 00:32:55,279 Now I have to ask a question. What makes chicken Iranian? 648 00:32:55,280 --> 00:32:57,159 Ha-ha! Well, Iranian chicken 649 00:32:57,160 --> 00:33:00,039 is just covered in Iranian spices and flavours. 650 00:33:00,040 --> 00:33:02,240 You've got the saffron element in there... 651 00:33:03,320 --> 00:33:06,399 ...and then the rice is filled with these lovely berries as well. 652 00:33:06,400 --> 00:33:08,559 Barberries. Yes, the barberries, which is quite different. 653 00:33:08,560 --> 00:33:09,999 People don't normally use that in rice, 654 00:33:10,000 --> 00:33:12,760 but they do and it's beautiful. Adds a little balance to the dish. 655 00:33:13,800 --> 00:33:17,199 Now we need the old spices. Cumin, cardamom. 656 00:33:17,200 --> 00:33:19,800 This is probably going to end in disaster. 657 00:33:21,320 --> 00:33:24,079 Max, Max, Max. Hello. How are you doing, Giorgio? 658 00:33:24,080 --> 00:33:27,199 Look who I brought with me. It's Zuu! How are you doing, bro? 659 00:33:27,200 --> 00:33:28,999 Hello, mate. Good to see you. 660 00:33:29,000 --> 00:33:30,399 Are you feeling confident? 661 00:33:30,400 --> 00:33:31,799 I've had a bit of bluster in this kitchen, 662 00:33:31,800 --> 00:33:33,239 but now I really don't know what I'm doing. 663 00:33:33,240 --> 00:33:35,079 What were we saying about the spices? The cardamom... 664 00:33:35,080 --> 00:33:37,799 Oh, I just, you know, you know, they said like one teaspoon, 665 00:33:37,800 --> 00:33:40,319 two teaspoon. Oh. It was just like, "Yeah, here we go." 666 00:33:40,320 --> 00:33:43,159 So... You can't put too much, cos it might overpower it. 667 00:33:43,160 --> 00:33:44,839 Hey, we'll see. We'll see. 668 00:33:44,840 --> 00:33:46,319 It's a lottery in this life, isn't it? 669 00:33:46,320 --> 00:33:48,480 Nice. Yeah, it is a life lottery, yes. Yeah. 670 00:33:50,520 --> 00:33:52,679 Max cooking Iranian food - 671 00:33:52,680 --> 00:33:55,119 I'm interested how he's going to deal with these flavours. 672 00:33:55,120 --> 00:33:58,399 Well, he told us straight away. He just threw all the spices in. 673 00:33:58,400 --> 00:34:01,119 If it's too overpowering, it will just take over the entire dish 674 00:34:01,120 --> 00:34:03,039 and you won't have any harmony. 675 00:34:03,040 --> 00:34:04,240 Chicken is in. 676 00:34:05,760 --> 00:34:08,239 Chicken. How do you like chicken to be? 677 00:34:08,240 --> 00:34:11,999 Can't be overcooked. Can't be dry. Need to get it just right. 678 00:34:12,000 --> 00:34:15,760 Oh, no. It's brown on the bottom of the pan. 679 00:34:18,400 --> 00:34:20,239 I don't think it's meant to look like that. 680 00:34:20,240 --> 00:34:22,159 I definitely think that this dish 681 00:34:22,160 --> 00:34:25,599 is going to put Max out of his comfort zone. 682 00:34:25,600 --> 00:34:27,559 I want to cry. 683 00:34:27,560 --> 00:34:29,560 Does anyone here know a good therapist? 684 00:34:31,200 --> 00:34:35,199 Celebrities, 30 minutes gone. 30 minutes. 685 00:34:35,200 --> 00:34:37,639 Yes, chef. Thank you, Sue. 686 00:34:37,640 --> 00:34:39,400 You're welcome, chef. 687 00:34:42,280 --> 00:34:44,479 Peanut butter cups. 688 00:34:44,480 --> 00:34:46,119 How much? 689 00:34:46,120 --> 00:34:47,480 150. 690 00:34:49,120 --> 00:34:51,919 I've heard said that baking is a science 691 00:34:51,920 --> 00:34:53,599 and I was rubbish at science, 692 00:34:53,600 --> 00:34:57,719 so I don't know whether this will have an impact or not. 693 00:34:57,720 --> 00:34:59,679 I can't even get this on. 694 00:34:59,680 --> 00:35:03,039 Oh, plaster. Already. Cut myself. 695 00:35:03,040 --> 00:35:04,399 Didn't take long, did it? 696 00:35:04,400 --> 00:35:05,879 Corrie legend Sue Cleaver... 697 00:35:05,880 --> 00:35:06,999 Great! 698 00:35:07,000 --> 00:35:09,439 ...had a nervous start to the competition 699 00:35:09,440 --> 00:35:11,559 but as her confidence grew... 700 00:35:11,560 --> 00:35:13,759 Congratulations, Sue, your dish was the best. 701 00:35:13,760 --> 00:35:14,959 SHE GASPS Oh. 702 00:35:14,960 --> 00:35:16,119 APPLAUSE 703 00:35:16,120 --> 00:35:19,119 I always wanted a Blue Peter badge, but this is better. 704 00:35:19,120 --> 00:35:21,479 ...her experience shone through. 705 00:35:21,480 --> 00:35:25,200 I'm not sure if I can do filthy, but... give it my best shot. 706 00:35:27,080 --> 00:35:29,759 There's some brilliant, brilliant things here. 707 00:35:29,760 --> 00:35:31,000 Thank you. 708 00:35:32,280 --> 00:35:34,239 I'm just going to try not to panic 709 00:35:34,240 --> 00:35:37,079 and be a bit calmer than I normally am. 710 00:35:37,080 --> 00:35:40,039 Today she is making dessert. 711 00:35:40,040 --> 00:35:41,919 Big Zuu, big drip cake. 712 00:35:41,920 --> 00:35:45,159 A rich chocolate sponge covered in buttercream, 713 00:35:45,160 --> 00:35:49,119 dripping in ganache and topped with crushed honeycomb chocolate 714 00:35:49,120 --> 00:35:54,039 and pretzels, served with a moreish peanut butter ice cream. 715 00:35:54,040 --> 00:35:55,679 This cake represents who I am, 716 00:35:55,680 --> 00:35:58,079 and coming from West Africa, we love peanut butter, 717 00:35:58,080 --> 00:35:59,799 so I wanted to use that in the ice cream. 718 00:35:59,800 --> 00:36:01,559 So we've got peanut butter ice cream. 719 00:36:01,560 --> 00:36:03,159 Can't believe I'm making ice cream. 720 00:36:03,160 --> 00:36:06,559 If this works out, this might become... a thing. 721 00:36:06,560 --> 00:36:09,359 For me, getting the ice cream on point is the main thing. 722 00:36:09,360 --> 00:36:11,680 Timing for her is so important. 723 00:36:17,040 --> 00:36:19,079 Look, I'm going to let you into the secret, Sue. 724 00:36:19,080 --> 00:36:20,999 I love chocolate cake. Having a little dance? 725 00:36:21,000 --> 00:36:22,879 - That's how excited you are. - She's very happy today. 726 00:36:22,880 --> 00:36:25,919 Got little pots of chocolate. There's little pretzely things here. 727 00:36:25,920 --> 00:36:28,239 - Very dangerous bench. - Are you much of a baker? 728 00:36:28,240 --> 00:36:30,359 No. Not really. When my son was little, 729 00:36:30,360 --> 00:36:32,719 he always demanded a home-made cake, bless him. 730 00:36:32,720 --> 00:36:36,239 So I sort of... I made a cake probably once a year. 731 00:36:36,240 --> 00:36:37,359 Nice. 732 00:36:37,360 --> 00:36:39,679 So I'm no expert at cakes, but I'm determined. 733 00:36:39,680 --> 00:36:41,439 I want it to be nice for you. 734 00:36:41,440 --> 00:36:43,439 I know you'll be sad to see us go, but we're off. 735 00:36:43,440 --> 00:36:45,079 Yeah, devastated. Bye! 736 00:36:45,080 --> 00:36:46,240 Bye-bye. Bye. 737 00:36:48,400 --> 00:36:51,999 God! Is it meant to be like cement? 738 00:36:52,000 --> 00:36:54,239 I don't know whether that's too solid. 739 00:36:54,240 --> 00:36:57,679 I feel like it needs a bit more liquid. I don't know. 740 00:36:57,680 --> 00:37:00,679 Sue's cake batter is looking quite stiff. 741 00:37:00,680 --> 00:37:02,959 Even though this is quite a mighty looking cake, 742 00:37:02,960 --> 00:37:05,199 in the eating, it's light, it's fluffy. 743 00:37:05,200 --> 00:37:07,119 Yeah, you want your fork to go right through. 744 00:37:07,120 --> 00:37:10,159 You don't want to have any tense, stiff bit of cake. 745 00:37:10,160 --> 00:37:11,599 We're not going to enjoy that. 746 00:37:11,600 --> 00:37:14,719 Be nice. Don't let me down. 747 00:37:14,720 --> 00:37:15,999 You're going to make the sponge 748 00:37:16,000 --> 00:37:18,759 but then a very thick chocolate ganache, 749 00:37:18,760 --> 00:37:20,719 and the ganache does that, going right round... 750 00:37:20,720 --> 00:37:23,559 Goes around, and that's what makes the drip. Drip. 751 00:37:23,560 --> 00:37:25,119 It's a very technical dish, 752 00:37:25,120 --> 00:37:27,280 so she's going to be up against it today. 753 00:37:30,640 --> 00:37:35,919 I can't make any mistakes today after my Dijon situation. 754 00:37:35,920 --> 00:37:38,359 So I have to measure everything to a T, 755 00:37:38,360 --> 00:37:40,040 which is not how I like to work. 756 00:37:43,440 --> 00:37:46,079 Not too much. Don't want to overpower it. 757 00:37:46,080 --> 00:37:48,959 Radio DJ Melvin Odoom... 758 00:37:48,960 --> 00:37:51,839 This is my mum's dish. I can't mess around. 759 00:37:51,840 --> 00:37:54,799 ...had a subtle start to the competition... 760 00:37:54,800 --> 00:37:58,599 This whole dish just needs a little bit more welly. 761 00:37:58,600 --> 00:38:01,799 ...but he came back fighting. 762 00:38:01,800 --> 00:38:03,919 Oh-hoo-hoo-hoo! 763 00:38:03,920 --> 00:38:05,919 Melvin O-Boom. 764 00:38:05,920 --> 00:38:08,480 Yeah? I love it. Really? 765 00:38:11,640 --> 00:38:13,279 You can really taste the mint. 766 00:38:13,280 --> 00:38:15,159 It's not a shy burger. It's a big burger. 767 00:38:15,160 --> 00:38:16,799 It's willing to come out and say hello. 768 00:38:16,800 --> 00:38:18,520 And that's what I like in burgers. 769 00:38:21,920 --> 00:38:24,559 I'm terrible. I need to start on that meat. 770 00:38:24,560 --> 00:38:27,919 There's a million stages to this. So many different layers to it. 771 00:38:27,920 --> 00:38:31,879 I mean, I'm sure it'll be a lovely dish once it's done. 772 00:38:31,880 --> 00:38:34,359 Zuu's complex Lebanese classic 773 00:38:34,360 --> 00:38:37,519 requires Melvin to cook lamb two ways - 774 00:38:37,520 --> 00:38:42,839 minced as a spiced kofta and grilled leg meat on skewers. 775 00:38:42,840 --> 00:38:45,559 The lamb is served with vermicelli rice 776 00:38:45,560 --> 00:38:48,000 and a Lebanese dip called toum. 777 00:38:49,640 --> 00:38:53,159 My dad is Lebanese, so this dish is very close to my heart. 778 00:38:53,160 --> 00:38:54,719 In Lebanon, we love lamb, 779 00:38:54,720 --> 00:38:58,160 so the main thing is making sure that lamb is cooked right. 780 00:39:00,000 --> 00:39:04,759 And then the toum is a very, very punchy garlic sauce. 781 00:39:04,760 --> 00:39:08,799 Ingredients are garlic... Yes. ..oil... Yes. 782 00:39:08,800 --> 00:39:10,879 It's about the balance of how much garlic you use 783 00:39:10,880 --> 00:39:12,999 and how you get that consistency in the sauce. 784 00:39:13,000 --> 00:39:14,799 It's not a simple thing to do. 785 00:39:14,800 --> 00:39:16,760 We're going to toumland. 786 00:39:19,600 --> 00:39:22,119 Melvin, Zuu. Hello. 787 00:39:22,120 --> 00:39:23,799 How you doin', bro? What's going on, guys? You OK? 788 00:39:23,800 --> 00:39:26,039 Do you two know each other? Yeah. Used to work with Zuu. 789 00:39:26,040 --> 00:39:29,839 Doing what? Radio. DJ. And Zuu used to get everyone food, 790 00:39:29,840 --> 00:39:32,239 like, you used to get the chicken and stuff. I did, I did. 791 00:39:32,240 --> 00:39:35,319 But today it's you. Yeah, yeah. I've got you. 792 00:39:35,320 --> 00:39:37,999 The cooking of the lamb's super important. We want that smokiness. 793 00:39:38,000 --> 00:39:40,959 That's why the griddle pan helps. You want nice grill markings, 794 00:39:40,960 --> 00:39:42,719 but you want it cooked all the way through. 795 00:39:42,720 --> 00:39:45,239 Melvin, you're looking very worried. Yeah, I'm not worried. 796 00:39:45,240 --> 00:39:46,599 This is my excited face. 797 00:39:46,600 --> 00:39:48,480 Is it? THEY LAUGH 798 00:39:51,880 --> 00:39:55,079 Oh, that looks all right. That looks all right, baby. 799 00:39:55,080 --> 00:39:58,839 The rice I'm not too sure about. But rice is rice. Surely. 800 00:39:58,840 --> 00:40:00,519 Melvin's making vermicelli rice. 801 00:40:00,520 --> 00:40:03,239 Yes. So noodles and rice? Yes. 802 00:40:03,240 --> 00:40:07,359 This is a traditional way of crushing vermicelli - 803 00:40:07,360 --> 00:40:10,999 with your fingers. I just made it. I have no idea how you... 804 00:40:11,000 --> 00:40:12,919 Another alternative way of doing it. 805 00:40:12,920 --> 00:40:15,399 I'm guessing you must with your fingers, no? 806 00:40:15,400 --> 00:40:17,799 Getting that vermicelli right, you have to fry it off first 807 00:40:17,800 --> 00:40:19,519 and then get it steamed with the rice. 808 00:40:19,520 --> 00:40:21,199 So you don't want it to be too overcooked 809 00:40:21,200 --> 00:40:22,760 or otherwise it's going to be mushy. 810 00:40:24,200 --> 00:40:26,679 Cake, cake, cake. Dare I take them out? 811 00:40:26,680 --> 00:40:29,399 Dare I take them out? Dare I take them out? 812 00:40:29,400 --> 00:40:30,920 13 minutes left. 813 00:40:32,840 --> 00:40:34,319 OK. 814 00:40:34,320 --> 00:40:37,240 They need to cool in their tins for 30 minutes. 815 00:40:38,240 --> 00:40:40,920 Oh, I could put them in the blast chiller. 816 00:40:46,200 --> 00:40:47,640 Come on. 817 00:40:50,720 --> 00:40:53,080 Never made any sort of flatbread before. 818 00:40:55,280 --> 00:40:57,319 See how this does. 819 00:40:57,320 --> 00:40:59,040 Oh, that does not look good at all. 820 00:41:00,080 --> 00:41:03,040 Oh! Why are the barberries black? 821 00:41:07,960 --> 00:41:09,400 Oh, no. 822 00:41:10,400 --> 00:41:12,840 Everything I touch turns to carbon. 823 00:41:16,680 --> 00:41:17,920 Oh, my gosh. 824 00:41:19,000 --> 00:41:21,639 Tamarind. I know this stuff for making you poop. 825 00:41:21,640 --> 00:41:25,120 With the chillies and tamarind, we're going to be in trouble. 826 00:41:26,920 --> 00:41:30,559 Gold Medal-winning Paralympian Lauren Steadman... 827 00:41:30,560 --> 00:41:33,399 I wanted to present it like a podium. 828 00:41:33,400 --> 00:41:36,079 The dish looks really, really fantastic. 829 00:41:36,080 --> 00:41:39,519 ...was straight out of the blocks with her signature sushi trio... 830 00:41:39,520 --> 00:41:42,919 The precision that you use on your cutting and your making it, 831 00:41:42,920 --> 00:41:45,599 I really can't fault it. Thank you. 832 00:41:45,600 --> 00:41:49,119 ...and has showcased some impressive basic skills. 833 00:41:49,120 --> 00:41:52,400 You had a very nice pasta. The thickness is perfect. 834 00:41:53,920 --> 00:41:55,440 SHE COUGHS 835 00:41:59,120 --> 00:42:01,000 Christ almighty. 836 00:42:02,000 --> 00:42:04,759 Her dish is spicy tofu laksa, 837 00:42:04,760 --> 00:42:07,079 a fragrant noodle soup, 838 00:42:07,080 --> 00:42:10,880 served with Big Zuu's signature Zuudle balls. 839 00:42:12,600 --> 00:42:14,999 I'd never had a laksa before I made this dish. 840 00:42:15,000 --> 00:42:18,599 But once I made it, I realised how beautiful is that spicy paste, 841 00:42:18,600 --> 00:42:22,360 the coconut broth, all the noodles, the tofu, all coming together. 842 00:42:23,760 --> 00:42:26,999 God, the punch that one with your booming... 843 00:42:27,000 --> 00:42:28,320 Christ almighty. 844 00:42:29,760 --> 00:42:31,639 Mmm! 845 00:42:31,640 --> 00:42:33,759 What is that? What are you making? A laska. 846 00:42:33,760 --> 00:42:36,159 Oh, Christ. That's nice. I know you'd like it. 847 00:42:36,160 --> 00:42:38,199 It nearly blew my socks off. That's nice. 848 00:42:38,200 --> 00:42:39,920 I got the approval of "The Boom." 849 00:42:42,080 --> 00:42:44,799 "Fold noodles and mix until it becomes a sticky ball. 850 00:42:44,800 --> 00:42:47,559 "Roll into eight balls and then chill in the fridge." 851 00:42:47,560 --> 00:42:49,759 Then the Zuudle balls are a nice side 852 00:42:49,760 --> 00:42:53,040 where you make instant noodles become quite decadent. 853 00:42:54,160 --> 00:42:56,759 It's quite inventive, really, noodle balls. 854 00:42:56,760 --> 00:42:59,240 Like little noodle meatballs. 855 00:43:00,320 --> 00:43:02,239 Did you invent these? I did invent these, yes. 856 00:43:02,240 --> 00:43:05,399 Instead of making, like, arancini, getting the inspiration from that, 857 00:43:05,400 --> 00:43:06,839 but I used instant noodles, 858 00:43:06,840 --> 00:43:09,319 and we made these deep-fried Zuudle balls with a lovely sauce. 859 00:43:09,320 --> 00:43:11,480 They go well with the laksa. You dip them in the laksa. 860 00:43:13,920 --> 00:43:17,999 Lauren, if there is any bits of this recipe that, you know, scares you, 861 00:43:18,000 --> 00:43:20,879 what is it? I don't cook with heat or chillies. OK. 862 00:43:20,880 --> 00:43:25,159 Yeah, and tofu, I've fried before, but I don't really cook with tofu. 863 00:43:25,160 --> 00:43:27,959 And then you have those pasta balls. Yeah, the Zuudle balls. 864 00:43:27,960 --> 00:43:31,119 You want those Zuudle balls to be crispy, full of flavour. 865 00:43:31,120 --> 00:43:33,839 OK. Yeah? Yes. OK. I'm there for this. 866 00:43:33,840 --> 00:43:36,919 I'd be proud if I pull this off and you say you enjoy it, 867 00:43:36,920 --> 00:43:39,759 but I feel the pressure this time. My legs are a little jelly for this. 868 00:43:39,760 --> 00:43:41,400 HE LAUGHS 869 00:43:45,480 --> 00:43:47,919 Want nice and crispy tofu. There's the noodles, 870 00:43:47,920 --> 00:43:50,599 there's different elements that go into the soup on the top, 871 00:43:50,600 --> 00:43:53,639 so we want to make sure it's presented well. Has to look nice. 872 00:43:53,640 --> 00:43:56,040 A laksa, you almost eat it with your eyes first. 873 00:43:59,880 --> 00:44:03,599 Celebrities, ten minutes left! Ten minutes. 874 00:44:03,600 --> 00:44:04,919 Come on. 875 00:44:04,920 --> 00:44:07,000 You want to Big Zuu a very happy boy. 876 00:44:09,320 --> 00:44:11,479 Meat needs to get cooked, bro. What's going on? 877 00:44:11,480 --> 00:44:14,759 You waiting till the end? Yeah. You might have raw meat. 878 00:44:14,760 --> 00:44:17,199 Get on it. Get in it. Just cos I've never done this dish before. 879 00:44:17,200 --> 00:44:19,599 I don't know what I'm doing. And if I don't know what I'm doing... 880 00:44:19,600 --> 00:44:22,640 Well, you gotta do something. Yeah. Yeah? I'll see you in a bit, bro. 881 00:44:24,880 --> 00:44:28,639 Get the kofta in now. Otherwise it's never going to be cooked. 882 00:44:28,640 --> 00:44:31,999 It's on six... More? No, more, more, more. Nine. 883 00:44:32,000 --> 00:44:36,199 No, I'll burn it. I'll burn it. No, you're not burning, I'm telling you. 884 00:44:36,200 --> 00:44:37,640 I'm going to turn it down. 885 00:44:39,520 --> 00:44:42,159 Come on, Sue! Five minutes. 886 00:44:42,160 --> 00:44:44,000 Right, I'm going to check the cakes. 887 00:44:49,800 --> 00:44:52,280 Still hot in the middle. I'm going to risk it. 888 00:44:56,080 --> 00:44:57,600 Three minutes to go! 889 00:45:00,000 --> 00:45:01,279 It's falling apart. 890 00:45:01,280 --> 00:45:03,839 Come on! No time to give up now. 891 00:45:03,840 --> 00:45:06,560 Going to make some more lamb koftas. Cos I don't like those. 892 00:45:10,840 --> 00:45:13,399 It does not smell good. It doesn't look good. 893 00:45:13,400 --> 00:45:16,999 I think I'll going to have to make a personal apology to Zuu. 894 00:45:17,000 --> 00:45:19,199 30 seconds left. Oh! 895 00:45:19,200 --> 00:45:22,160 Get it on the plates now, please, chefs! 896 00:45:28,440 --> 00:45:32,920 Stop! I want to see those hands in the air now! 897 00:45:36,920 --> 00:45:38,360 Max, come. 898 00:45:44,160 --> 00:45:45,320 Oh, it's a letter. 899 00:45:46,400 --> 00:45:48,879 It's a letter. "Dear Mr Zuu, 900 00:45:48,880 --> 00:45:51,999 "I'm so sorry for what I did to your recipe. 901 00:45:52,000 --> 00:45:53,840 "Best, Max." 902 00:45:55,800 --> 00:45:58,399 Max has prepared Iranian chicken, 903 00:45:58,400 --> 00:46:02,639 seasoned with turmeric, cumin, cardamom and saffron, 904 00:46:02,640 --> 00:46:06,319 accompanied by a barberry flavoured rice 905 00:46:06,320 --> 00:46:10,719 and a yogurty aubergine dip called kashke bademjan, 906 00:46:10,720 --> 00:46:13,959 infused with garlic, onion and mint, 907 00:46:13,960 --> 00:46:16,000 with flatbreads on the side. 908 00:46:17,600 --> 00:46:19,839 It's been served like 909 00:46:19,840 --> 00:46:21,000 we're at a buffet... 910 00:46:22,480 --> 00:46:24,479 ...and you're trying to maximise the plate. 911 00:46:24,480 --> 00:46:26,240 There's not a lot of elegance. 912 00:46:33,160 --> 00:46:35,999 The chicken has overcooked a little bit 913 00:46:36,000 --> 00:46:39,159 and in some areas it is a bit burnt. 914 00:46:39,160 --> 00:46:40,839 I like the spicing. 915 00:46:40,840 --> 00:46:43,639 It could have done with a little bit more salt, for me. 916 00:46:43,640 --> 00:46:46,799 Your rice is fluffy. I think it's nicely seasoned. 917 00:46:46,800 --> 00:46:50,319 It's nice, buttery ghee flavours. 918 00:46:50,320 --> 00:46:53,999 The lack of barberries in your rice, why is there only one? 919 00:46:54,000 --> 00:46:56,079 Is it cos you burnt them? Yeah. 920 00:46:56,080 --> 00:46:59,319 Chicken, I feel like you went a bit heavy on the saffron, 921 00:46:59,320 --> 00:47:02,639 but it does have the flavours of Iranian chicken. 922 00:47:02,640 --> 00:47:06,479 The kashke bademjan - honestly, it tastes good to me. 923 00:47:06,480 --> 00:47:07,680 Thank you, judges. 924 00:47:12,240 --> 00:47:15,399 Not as bad as I was expecting. 925 00:47:15,400 --> 00:47:17,759 Mm-hm. Hmm. 926 00:47:17,760 --> 00:47:19,919 I don't know what the Iranian is for "gobsmacked" 927 00:47:19,920 --> 00:47:21,759 but that's what I was. 928 00:47:21,760 --> 00:47:23,280 Melvin, come on up. 929 00:47:26,440 --> 00:47:28,719 Judges, this is my Melvin O-Toum. 930 00:47:28,720 --> 00:47:30,560 ZUU LAUGHS 931 00:47:32,640 --> 00:47:34,159 Melvin has made a dish 932 00:47:34,160 --> 00:47:37,959 inspired by Big Zuu's Lebanese heritage - 933 00:47:37,960 --> 00:47:39,439 a grilled lamb skewer, 934 00:47:39,440 --> 00:47:43,119 seasoned with Baharat and pomegranate molasses, 935 00:47:43,120 --> 00:47:45,879 and a spiced lamb kofta, 936 00:47:45,880 --> 00:47:51,359 served with vermicelli rice containing pine nuts and parsley 937 00:47:51,360 --> 00:47:54,000 and a garlic sauce called toum. 938 00:47:57,200 --> 00:48:00,159 The plate looks a little bit bland. Mm-hm. 939 00:48:00,160 --> 00:48:02,919 But I'm here for the flavour. OK. 940 00:48:02,920 --> 00:48:04,559 I'm going to go for your kofta straight away. 941 00:48:04,560 --> 00:48:07,240 It does look... It might be raw in the middle. Yep. 942 00:48:08,560 --> 00:48:10,600 It's pink. Yeah. 943 00:48:15,760 --> 00:48:18,759 The lamb is cooked well. It's still soft. 944 00:48:18,760 --> 00:48:20,759 But I can't see the vermicelli in the rice. 945 00:48:20,760 --> 00:48:23,839 The rice does have a nice little buttery flavour. 946 00:48:23,840 --> 00:48:25,879 You've had garlic sauce. Yeah. 947 00:48:25,880 --> 00:48:27,959 I feel like you've maybe added too much oil, it split, 948 00:48:27,960 --> 00:48:30,439 you didn't get the consistency right. 949 00:48:30,440 --> 00:48:33,279 Your pine nuts aren't toasted. 950 00:48:33,280 --> 00:48:35,519 Toasting the pine nuts gives them the depth. 951 00:48:35,520 --> 00:48:38,839 When you don't toast them, they're just a bit spongy. Yeah. 952 00:48:38,840 --> 00:48:40,559 That sauce, calling it sauce 953 00:48:40,560 --> 00:48:43,720 would be an offence to every other sauce. It's a garlic oil. 954 00:48:45,640 --> 00:48:47,519 Overall, it's not amazing, bro. 955 00:48:47,520 --> 00:48:50,920 Oh, Zuu, I let you down. I've got your book at home as well. 956 00:48:53,080 --> 00:48:55,359 Have you ever opened it? 957 00:48:55,360 --> 00:48:58,199 I've had a look. I just haven't made this. 958 00:48:58,200 --> 00:49:00,839 Great effort. The result is not so great. 959 00:49:00,840 --> 00:49:02,040 Sorry, judges. 960 00:49:04,240 --> 00:49:06,759 I feel like I let myself down, to be honest. 961 00:49:06,760 --> 00:49:10,480 I feel like I let Zuu down. It's one of his family dishes. 962 00:49:14,000 --> 00:49:15,480 Lauren, come on up. 963 00:49:21,360 --> 00:49:24,239 Lauren has cooked Zuu's tofu laksa, 964 00:49:24,240 --> 00:49:29,040 with tamarind, lemongrass, ginger, garlic and packed with chilli... 965 00:49:30,640 --> 00:49:34,039 ...served with Big Zuu's signature Zuudle balls, 966 00:49:34,040 --> 00:49:37,919 deep-fried instant noodles combined with a spicy mixture 967 00:49:37,920 --> 00:49:41,400 containing curry powder, chilli and coriander. 968 00:49:42,480 --> 00:49:44,360 Presentation is wonderful. 969 00:49:45,560 --> 00:49:49,279 The Zuudle balls, I don't think I could make it look that good myself. 970 00:49:49,280 --> 00:49:50,440 OK. 971 00:49:56,200 --> 00:50:00,159 I like the flavour of the laksa. The tofu, cooked well. 972 00:50:00,160 --> 00:50:03,120 The noodles, lovely. They soak up all that laksa flavour. 973 00:50:04,480 --> 00:50:08,639 The noodle balls, so nice, I had to get in there twice. Yeah? 974 00:50:08,640 --> 00:50:11,479 You've added great little bits of spring onion 975 00:50:11,480 --> 00:50:13,279 with the kewpie mayo with the hot sauce. 976 00:50:13,280 --> 00:50:16,479 I feel like there's a lot of attention to detail and I love that. 977 00:50:16,480 --> 00:50:18,799 Thank you. Zuudle balls. Zuudle balls. 978 00:50:18,800 --> 00:50:24,679 Those Zuudle balls are absolutely a delight to look at and to eat. 979 00:50:24,680 --> 00:50:26,799 Very well done, Lauren. 980 00:50:26,800 --> 00:50:29,759 To get in there and get those layers 981 00:50:29,760 --> 00:50:34,319 of garlic, lemongrass and tamarind and coconut, 982 00:50:34,320 --> 00:50:36,919 gosh, it's hot. But I do like it. 983 00:50:36,920 --> 00:50:40,159 It's a really lovely version. I think you've done yourself proud. 984 00:50:40,160 --> 00:50:42,920 Thank you. Well done. Thank you. 985 00:50:47,120 --> 00:50:50,879 I feel pretty satisfied with that. Being able to stay calm, 986 00:50:50,880 --> 00:50:54,439 get the flavour in there, work a bit better on presentation. 987 00:50:54,440 --> 00:50:55,999 So spicy! 988 00:50:56,000 --> 00:50:57,439 I really did outdo myself 989 00:50:57,440 --> 00:50:59,999 and I was actually really proud of what I just produced. 990 00:51:00,000 --> 00:51:03,560 Big Sue, please get up here with your plate. 991 00:51:05,520 --> 00:51:09,519 Sue has baked Big Zuu's decadent big drip chocolate cake 992 00:51:09,520 --> 00:51:11,119 with chocolate buttercream 993 00:51:11,120 --> 00:51:15,119 topped with peanuts, pretzels and honeycomb chocolate. 994 00:51:15,120 --> 00:51:16,799 Do you also have an ice cream? 995 00:51:16,800 --> 00:51:20,079 I do have an ice cream, but I didn't have time to plate it. 996 00:51:20,080 --> 00:51:23,240 We'd love to see the ice cream. Go and get it. I'll be right back. 997 00:51:25,600 --> 00:51:29,079 I love ice cream. Let's get the entire tub. 998 00:51:29,080 --> 00:51:32,480 This is my peanut butter chocolate ice cream. 999 00:51:37,000 --> 00:51:39,839 There's no drip, which is upsetting, 1000 00:51:39,840 --> 00:51:42,319 but the cake, I enjoy it. 1001 00:51:42,320 --> 00:51:44,959 It's got a nice bit of chocolatiness in there. 1002 00:51:44,960 --> 00:51:48,280 It's balanced with the salty pretzel and the peanuts. 1003 00:51:49,920 --> 00:51:51,879 You present it very well. 1004 00:51:51,880 --> 00:51:55,040 Unfortunately, the cooking of the cake, it's a little bit dry. 1005 00:51:56,320 --> 00:51:58,039 Ice cream - fabulous. 1006 00:51:58,040 --> 00:52:03,439 So many different crunchy, silky, buttery bits to it. Creamy bits. 1007 00:52:03,440 --> 00:52:05,760 It's just a shame we didn't get it on the plate. 1008 00:52:08,200 --> 00:52:10,679 It could have been better. My cake was dry. 1009 00:52:10,680 --> 00:52:14,359 Big Zuu was calling me Big Sue, but I let him down. 1010 00:52:14,360 --> 00:52:17,440 I was kind of like Very Mediocre Sue today. 1011 00:52:21,720 --> 00:52:25,639 Celebrities, that was a very tough challenge. 1012 00:52:25,640 --> 00:52:27,439 Zuu, what are you thinking? 1013 00:52:27,440 --> 00:52:30,479 I'm proud of what you lot have done with my recipes. 1014 00:52:30,480 --> 00:52:34,679 Thank you, celebrities. I think now you need a little break 1015 00:52:34,680 --> 00:52:38,399 because we got a difficult decision to take, 1016 00:52:38,400 --> 00:52:41,879 as we only have three places on the semifinal. 1017 00:52:41,880 --> 00:52:43,360 Thank you very much. 1018 00:52:48,360 --> 00:52:50,000 Well done, you guys. 1019 00:52:53,440 --> 00:52:57,839 Giorgio, we're down to four. We've got to send someone home. 1020 00:52:57,840 --> 00:53:01,559 There's never a day where it's just, "This is nice." 1021 00:53:01,560 --> 00:53:06,040 Do a bit of cooking, jig about in your kitchen. 1022 00:53:07,760 --> 00:53:09,960 Lauren's first time making laksa. 1023 00:53:11,240 --> 00:53:12,999 This was a really good dish. 1024 00:53:13,000 --> 00:53:16,319 It was very spicy, but Big Zuu loved it. 1025 00:53:16,320 --> 00:53:19,639 I think that she absolutely nailed that brief. 1026 00:53:19,640 --> 00:53:21,039 We must keep her in. 1027 00:53:21,040 --> 00:53:24,119 Melvin struggled with so many parts of that dish. 1028 00:53:24,120 --> 00:53:26,479 I think that's probably the worst dish I've done. 1029 00:53:26,480 --> 00:53:28,719 It tasted lovely when I tasted it. 1030 00:53:28,720 --> 00:53:32,759 Uncooked food is never... the key on here. 1031 00:53:32,760 --> 00:53:35,799 That toum, it's just oil and garlic. 1032 00:53:35,800 --> 00:53:39,839 But it ended up having separated. I'm really sad and disappointed 1033 00:53:39,840 --> 00:53:42,839 because everyone in this kitchen loves Melvin. 1034 00:53:42,840 --> 00:53:44,960 The kofta was absolutely raw. 1035 00:53:46,400 --> 00:53:48,359 I thought I burnt every single item. 1036 00:53:48,360 --> 00:53:50,439 You were so surprised. 1037 00:53:50,440 --> 00:53:53,919 But tasting yours, yours tasted amazing. 1038 00:53:53,920 --> 00:53:56,639 Max was a shambles during the team challenge, 1039 00:53:56,640 --> 00:53:58,279 but in this round, 1040 00:53:58,280 --> 00:54:01,919 even though the chicken was maybe a little bit well done, 1041 00:54:01,920 --> 00:54:05,000 I thought there was some really nice moments on that plate. 1042 00:54:06,600 --> 00:54:10,439 The cake, I knew it was dry. I'd like to know what I did wrong. 1043 00:54:10,440 --> 00:54:13,959 It looked incredible, though. It looked so nice. 1044 00:54:13,960 --> 00:54:18,719 Sue. That cake was not perfectly baked, 1045 00:54:18,720 --> 00:54:21,679 and she presented the cake without the ice cream. 1046 00:54:21,680 --> 00:54:23,919 She had a stinking time in the kitchen during this round. 1047 00:54:23,920 --> 00:54:27,679 She was out of her comfort zone. That was a difficult cake. 1048 00:54:27,680 --> 00:54:30,279 Can we overlook that things were missing? 1049 00:54:30,280 --> 00:54:31,600 It's a big step, huh? 1050 00:54:33,800 --> 00:54:35,479 I would be sad to leave the competition 1051 00:54:35,480 --> 00:54:38,559 because I feel like I've worked really hard. Genuinely. 1052 00:54:38,560 --> 00:54:41,359 I'd be really gutted to go out. 1053 00:54:41,360 --> 00:54:43,879 My plan was always to get into the semifinals, 1054 00:54:43,880 --> 00:54:45,959 so I'd like to carry on. 1055 00:54:45,960 --> 00:54:48,639 I really do think I've done enough to get through to the semifinals, 1056 00:54:48,640 --> 00:54:53,359 and that's because Melvin didn't cook his kofta. 1057 00:54:53,360 --> 00:54:57,239 Well, it doesn't make me happy, but we've got to do it. 1058 00:54:57,240 --> 00:54:58,840 OK, bring them in. 1059 00:55:09,160 --> 00:55:15,039 We've seen bold choices and flashes of brilliance from you, 1060 00:55:15,040 --> 00:55:18,120 but we only have three places in the semifinals. 1061 00:55:19,640 --> 00:55:21,119 Lauren, 1062 00:55:21,120 --> 00:55:25,119 congratulations. You're the first semifinalist. 1063 00:55:25,120 --> 00:55:26,280 Thank you. 1064 00:55:30,120 --> 00:55:33,120 The rest of you have all had some highs and some lows. 1065 00:55:34,600 --> 00:55:37,680 The person leaving us today is... 1066 00:55:41,640 --> 00:55:42,680 ...Melvin. 1067 00:55:44,240 --> 00:55:47,919 To see you cooking is incredible. 1068 00:55:47,920 --> 00:55:51,440 Those Melba toast were memorable! 1069 00:55:52,800 --> 00:55:57,919 Melvin, thank you. Your time in the MasterChef kitchen is now over. 1070 00:55:57,920 --> 00:56:00,319 Thank you. Thank you. Good luck, guys. 1071 00:56:00,320 --> 00:56:02,120 You got this, you got this. I know. 1072 00:56:08,160 --> 00:56:09,440 Oh, that's sad. 1073 00:56:11,240 --> 00:56:13,239 I have had a great time. 1074 00:56:13,240 --> 00:56:16,120 I've learnt loads, I've laughed loads. 1075 00:56:17,600 --> 00:56:19,719 It has been an absolute blast. 1076 00:56:19,720 --> 00:56:21,360 Melvin O-Boom is out. 1077 00:56:26,040 --> 00:56:30,480 Congratulations, you are our semifinalists. 1078 00:56:32,720 --> 00:56:34,119 Well done, team. 1079 00:56:34,120 --> 00:56:37,479 I would like to remind you it's going to get tougher from here, 1080 00:56:37,480 --> 00:56:39,239 so prepare yourself. 1081 00:56:39,240 --> 00:56:41,479 LAUREN LAUGHS 1082 00:56:41,480 --> 00:56:44,319 Oh! Yeah. Well done, team. 1083 00:56:44,320 --> 00:56:46,919 Oh! Wowzers trousers! 1084 00:56:46,920 --> 00:56:51,319 I'm the most undeserved semifinalist in the history of this competition. 1085 00:56:51,320 --> 00:56:54,079 I've got through by the seat of my pants. 1086 00:56:54,080 --> 00:56:56,959 I'm going to miss Melvin so much. 1087 00:56:56,960 --> 00:56:59,439 Maybe not as a sous-chef. 1088 00:56:59,440 --> 00:57:02,999 I'm so excited. So happy. Pretty proud. 1089 00:57:03,000 --> 00:57:04,439 This is a good place to get to - 1090 00:57:04,440 --> 00:57:06,919 you feel proud of yourself being a semifinalist. 1091 00:57:06,920 --> 00:57:10,799 Semifinals. New faces, new cooks. New friends. 1092 00:57:10,800 --> 00:57:13,279 But you don't forget your old friends. No. 1093 00:57:13,280 --> 00:57:15,519 THEY LAUGH 1094 00:57:15,520 --> 00:57:17,119 Next time, 1095 00:57:17,120 --> 00:57:20,599 it's the Celebrity MasterChef semifinals. 1096 00:57:20,600 --> 00:57:25,119 Cooking for 120 people isn't what I expected to be doing this morning. 1097 00:57:25,120 --> 00:57:28,479 I am stressed right now. Phwoar! 1098 00:57:28,480 --> 00:57:30,839 We told them that the competition was going to get tougher. 1099 00:57:30,840 --> 00:57:32,559 It really has. 1100 00:57:32,560 --> 00:57:36,320 At the end of this, one of you will be leaving us. 1101 00:57:37,840 --> 00:57:38,960 That's not fair!