From Mystery Box to Pro Chef Pressure! | MasterChef UK Celebrity | S11 EP01

Join the culinary adventure as celebrity contestants from MasterChef UK Celebrity face the intense challenge of cooking in professional kitchens. In this episode, watch as they tackle a mystery box with Mediterranean ingredients, create unique dishes, and then step into the fast-paced environment of renowned restaurants in London. From Bengal-style prawns to jungle chicken curry and more, celebrities navigate the pressure, surprises, and triumphs of the culinary world. Who will shine in the professional kitchen, and whose dishes will leave a lasting impression? Get ready for a rollercoaster of flavours and emotions in this exciting MasterChef episode!

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MasterChef UK Celebrity delivers a sizzling culinary spectacle as renowned celebrities step out of their comfort zones to compete in the high-pressure kitchen. Watch as these famous faces showcase their cooking prowess, face demanding challenges, and vie for the prestigious title of Celebrity MasterChef. With tantalising dishes, surprising twists, and the ever-watchful eyes of seasoned judges, this celebrity edition promises a delectable blend of drama and skill. Join the star-studded cast as they embark on a gastronomic journey, proving that even outside the limelight, their culinary talents shine bright. Who will triumph and claim the coveted culinary crown?

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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Want more delicious full episodes from MasterChef? Hit that subscribe button now and stay updated with the latest episodes and culinary showdowns. Don’t miss a bite! https://www.youtube.com/@MasterChefWorldTV

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Welcome back Mr Wallace celebrity Master Chef  and we’ve got ourselves 20 celebrities who want   to show us how good they are in the kitchen I’m  expecting to be put to the rack I think many of   them can sing dance act we don’t care about  that what we care about is whether they can  

Cook I have a terrible reputation as a chef  and I’m here to prove myself I’m in it to   win it you’re what they say don’t you cooking  doesn’t get tougher than this it does eating [Music] it these five celebrities are taking  on the challenge to become the next Master Chef  

Champion but at the end of today only the best  cooks will make it through I’ve always had a   clever plan up my sleeve but this is the first  time I’m going into a competition with nothing   I’m here I guess to have an experience that  I’ve never had before and not go out first  

But who knows that may well happen I know it’s  going to be fun and hopefully I’ll make at least   one good dish I’m just glad to be here enjoying  life nothing to lose life for living I’m going  

To go in and I’m going to just go for it I’m  going to pretend like I know what I’m [Music] doing all right I’m going to go  here you okay um I’ll go [Music] here welcome to celebrity Master Chef a  very warm welcome this is an incredible  

Opportunity to show everybody at home what a  great cook you are we’re not expecting great   Cuisine right now we would however appreciate  something that we don’t mind eating this is   your first test the mystery box under that box  there’s a set of ingredients all of you have  

Exactly the same ingredients and what we’d like  you to do for us is just took us one plate of food ladies and gentlemen Reveal  Your [Music] ingredients today’s   mystery box has a Mediterranean  theme it includes a whole squid   lamb mints feta cheese pomegranate  pistachios red peppers oine and puff

Pastry 1 hour one plate of food  show us how good you really are   let’s cook there pomegranate it is  a pomegranate good well done Marcus thanks this is butter not cheese that’s this stuff thata 77-year-old comedian  Tommy Cannon of Canon and ball Fame has been  

In Show Business for 54 years I’ve done a bit  of cooking my mom worked in a cotton mill all   her life and so from half 7 till half five she  wasn’t there and I was on my own and the most  

I think I ever did was a cube bit B on toast  how you doing Tommy this is a bit throaty like   you know suddenly you got all these ingredients  think wow wow what the heck do we want to do I  

Just think to myself job it all together hopefully  it’ll come out good what are you going to do now   minc meat I’ve got Peppers I’m going to put ginger  in it I’m going to put a bit of garlic in it and  

I’m just going to let it simmer nicely what’s  it going to become it might become hot pepper mint Tommy Cannon’s having a bow the problem  is right now everything’s gone into one pot   he’s got his land mints in a pan he’s put  some spinach in with it and then he’s just  

Adding more and more and more how he’s going  to present it he’s not sure how it’s going   to taste I’m not sure TV presenter and star  of the real hustle Alexis conran comes from   a Greek family and learned to cook watching his  mother and grandparents I’m good at thinking on  

My feet and not panicking I mean I’ve had to  do that a lot in my career drawing up a plan   and sticking to it right it’ll have to be that  it’s just coming up with a plan in the first

Place how did you feel when you saw feta obene  cette this screams grease but I don’t think I’m   going to do it Justice what are you making  well I’m making a sort of a musaka version  

So we’ve got the minc lam with some garlic  going on a bed of grilled oene and I’m hoping   to sort of top it all off with a bit of it  should be bashal sauce really right I don’t  

Know how to make that one so but I’m going to  top it off with a bit of uh mashed potato and   a bit of cheese so it’s hopefully it’ll be  nice do you know what I like Alexis I like  

It that you have an idea where you’re going I  have an end in mind whether I get there or not   that’s a completely different uh different  different [Music] matter so he’s do masaka   he doesn’t have a tomato and he doesn’t have  to make white sauce so what we’ve got now is  

Masak served with mashed potato and cheese  on top we’ve got a Greek style shepherd’s pie you’ve had 20 minutes actor and TV presenter  Donna a loves to eat out but at home Cooks simple   meals for her 12-year-old daughter I think  like most moms I’m always in a bit of a hurry  

So I cook quickly things could probably go off  pieced quite a bit think I’ve created something   completely new it’s all a bit of a fluke but  somehow I’m sure we’ll always get there in the end you look a little nervy I am I  honestly don’t know what I’m doing  

I’m just making it up you got minced  slam there I’m not sure what I’m going   to do with the minc lamb though well what  about a kebab Donna exactly I could make   a kebab and then maybe make a hummus Donna I  think the hummus is a lovely idea thank you

Relax she’s talking about making humus humus   is a wonderful thing but horse doesn’t  really make up a plate of food [Music] Sanita began her pop career at 16 and she  enjoys cooking at home for her two children  

My children think I’m an amazing cook this has  made me feel like I’ve never cooked before in   my life you know you get really nervous S is  doing a squid with chilies she hasn’t cleaned   the squid so it’s got the guts in and it’s got  the skin on she’s also got an extraordinary  

Ensemble of a stuffed oene filled with raw  oene raw mints and feta cheese and a balsamic vinegar interesting Sita you you you’re doing  the squid I didn’t even know what it was and I  

Just thought okay cuz I’m I’m going to I’m going  all out cuz I want to impress you I’ve also made   something with the meat it doesn’t look nice but  hopefully that means it tastes delicious [Music]   you’ve got just 15 minutes left 24-year-old  Marcus Butler produces and stars in videos he  

Posts on the internet I’m not the most inventive  cook and I’m also terrible at displaying your   food in a nice way mine’s kind of like thrown on  the plate and it’s like I promise it tastes nice  

Marcus you have a very serious look on your face  you okay I’ve never cooked lamb before literally   never cooked lamb before I’m kind of a little bit  out of my depth right now why did you choose the  

Lamb because I’ve also never cooked squid before  so I thought lamb would be the safer option you’re   a vlogger I am forgive me I’m old now what’s a  vlogger so basically I make YouTube videos comedy  

Sketch and based around my life post it online  and lots of people around the world watch it how   many people around the world I get 25 million  views a month wow is that right yeah oh my word Mar’s got lots of different things going on  he’s made some hes fantastic he’s got some  

Roast vegetables in the oven which he’s  put suac with and he’s got some mints on   the go Marcus has got some great ideas  it’s whether you can bring a plate of   food together that’s the thing all my food’s  cooked just don’t know what I’m doing with it

Yet last 5 minutes no time to F about now let’s   just serve it up it’s not gone to  PL no because I’ve had to make it Up 3 [Music] minutes you have 90 seconds you got got  90 seconds left please Donna get it on a plate now that’s it time’s up

Stop that looks good you get on  nerve you let’s see what it tastes like first up is TV presenter Alexis he’s  made layers of grilled oine lamb mints   fried with onions and Thyme all topped with  feta mashed potato and a garnish of griddle  

Cett and peppers you with Greek origin where you  would say you’re masaka type me with workingclass   London I would say you’ve made a shepher  pie yes you could you could put it that way yes it tastes of really good well seasoned  minced lamb your Mash is lovely and creamy  

And smooth on top I love the saltiness  of the feta your grilled vegetables are   cooked really really well I think  it’s a tasty little thing I like   it good your masaka shephard’s pie  is really nice good good I’m really

Pleased that was good good one I quite  want a taste now God that’s a relief I   tell you it’s a great great test I  wouldn’t do it for pleasure it was   the most most pressurized thing I’ve  ever done but you know it’s a good test tell me what you got I’ve got scallop

Vegetables I don’t know why you’re laughing it’s a   it’s scallop vegetables what scallop  scallop yeah it’s very Northern it’s   a potato sliced fried that’s a scallop  you’ve almost got an upside down Lan ofer pot careful cuz some of these bits are

Burnt I like minted potatoes I think it’s  a lovely lovely thing but amongst that I’ve   got also got sweet peppers and onions and  this amazing amount of heat on the back of   my throat chil heat hot it’s slightly confused  it doesn’t know whether it wants to be an Asian  

Meal a British meal or a mediteranian meal  right now and that’s cuz its owner didn’t   know what right to be honest I’d finished the  dish in about 20 minutes the problem was of   course I tried to keep it hot and I burned  some of the minc but it wasn’t a disaster  

Actor Donna has served a trio of dishes a  lamb Min filo parcel with fried potato Po   oene and pepper hummus and a roast pepper dip  with toast and a fig pistachio and pomegranate yogurt these dips are lovely it’s lots  of garlic they’re sweet pepper they Smoky  

Oine your yogurt that is lovely really  not sure what roast potato mincing felo   pastry of peppers is agreed you’ve got  to focus on one thing I think you have   got a really good palette what we have to  do with you is get you to focus yeah this  

Is just the start of what could be a great  competition yeah thank you thank you thank you I should have taken more time just  to sit focus and work out what I was   actually doing with my meat I thought was  Dreadful no the dips theyt ding into the  

Dips really internet star Marcus has  fried the lamb mins and served it with   potato grilled oine and corette with  a chili and pomegranate garnish and humus humus is nice nicely seasoned I like that  the Lamb with the K and the pomegranate I like  

That but uncooked obene and then a potato  leaves it slightly muddled Marcus okay we   need a bit of refinement that’s for sure you  need to cook your oines more but you’ve got   some decent flavors don’t give yourself such  a hard time everybody in the room is the same  

As you their skill levels my skill levels  H well you haven’t Taste Their Food mate cheers I couldn’t have been more out of my comfort  zone if I wanted to be that is awful survived yeah   done well no finally it’s Sanita she’s made a  spicy squid salad as well as oine stuffed with  

Lamb mins feta and balsamic vinegar topped  with parsley you’re the only one in the room   to do squid I praise you for that when you do do  squid though I really appreciate if you can clean it

Well God help us what is that I’m worried about  that one you’re worried about it you don’t have   to eat it I don’t mind if you don’t want to eat  it well well I can’t eat that why because it’s

Raw your o ma is it’s not very nice and  the lamb tastes of just processed lamp   but that’s okay cuz I quite like the squid  I like your squid your Squid’s nicely cooked   you you’ve you’ve done well there yay  I also like the slightly sweet slightly  

Sharp dressing that you’ve put on it thank  you love the squid terrified of your oiji yeah I was the only one to use  squid which I think worked in my   favor because my lamb dish can can you  imagine if I’d only cook lamb bye-bye

Sanita interesting outcome few Ops  few [Music] TOS I think there’s a   bit of talent in the room I there’s some  promise if that wasn’t terrifying enough   for our five we are about to put  them into a professional [Music] kitchen The five celebrities have been split  into two groups and are on their way   to a busy London restaurant I hope  if we’re cooking with somebody as   a chef they’re not going to shout us  I may end up crying I’m nearly crying

Now Alexis Marcus and Tommy will  be cooking at Darbar in the city   a modern Indian restaurant serving dishes  inspired by the Banquets of the Indian Royal [Music] Court service will be run by Chef Abdul yasim welcome to thebar Jens the restaurant is  going to be quite busy we’ve got approximately  

Around 80 or 90 yard covers today how do you feel  about it nervous but with your help we’ll do it   my reputation and the restaurant’s reputation  is in your hands the pressure will be on so if   you can follow [Music] me during today’s service  Marcus will be in charge of the starter Bengal  

Style madagascan prawns people have got very  high expectations from this dish the dish is   Iconic here in Darbar because it’s a starter you  don’t have much time in 6 minutes it has to be   on the table from the time it’s been ordered  the dish includes two marinades the first is  

Made with turmeric chili and garlic you put the  prawn down it it is going to take a minute and a   half approximately on a medium to Hot Grill  these are madagascan prawns they’re quite  

Expensive I would be really annoyed and upset if  I lose a prawn and it goes to the bin okay this   is a matter marade of coconut milk and mustard  uhhuh you could just B the prawn with that just  

Drop it in the middle on the top like that to  finish it you would want to place it under the salamander you are not intending to  cook the praia it is only to treat the marinar the last thing that  goes on the dish is the tomato

Salsa this is your yeah are you happy yeah yeah  I’m happy I’m good I think I’m good I’m excited   good I’ve never cooked a prawn in my life let  alone an expensive Bengal Madagascar prawn so   let’s put a little bit of pressure on Alexis  is responsible for a main course his dish is  

A jungle chicken curry you grease the pan with oil  okay that’s already [Music] wa the first St stage   is to start the gravy garlic onion and peppers are  stir fried before a spiced tomato sauce is added  

At this stage you will keep this aside and you  will grab the chicken from the tandur [Music] okay   just make sure that you use a cloth okay and  this goes back into here the dish needs some  

Fear heat so to serve the dish yeah you need  to place it in this and the dish is ready to be served so that’s your dish Alexis how many can I cook at one time can still  have four or five in one time that scares me the  

The amount the volume I don’t know how I would  feel if I was on that side of the restaurant   as a paying customer and my signature dish  a chicken curry in an Indian restaurant it’s   been cooked by someone who’s never cooked Curry  before I think if it’s not up to what they’re  

Paying for they’re going to be sending stuff  back Tommy the dish that you will be cooking   today is mayari baked leg of rabbit Mayar is very  very immensely dominated by the Royals and their   hunting lifestyle rabbit yes rabbit hurry wow  I’ve never heard of that before accompanying  

The pre- braised rabbit leg is a chilly and  sweet corn sauce you will need to just take   a scoop of the sauce Y and allow it to stir fry  now you will take this sauce pour it on the hot  

Iron place the leg of rabbit here on top of it  now this rabbit has to go inside the wood fire oven the rabbit will stay there for 2 minutes  but just be very careful because sometimes the  

Oven gets really hot you have to take the  rabbit out and place it on a wood board   that is your finished dish yeah the oven’s a  bit frightening it’s quite hot I don’t know  

I’m going to deal with that yet it’s it’s got to  be one of those get in give it a go and see what happens across town in the West  End Donna and Sanita are arriving   at modern British restaurant Percy and founders

Running the pass is Chef Diego cardoo good to  see you welcome to Persian Founders we got a   busy lunch service ahead you each going to have  a main course to do today as long as you follow  

What I show you and how we want it done it’s  going to be great we want them to be right   we’re not going to serve them if they’re  not right okay let’s get going Sita will  

Be in charge of a fish main course cod with salc  puree salt Cod Crocket wild garlic and a hazelnut vinegarette great something I would love to  eat as well so when the pan is nice and hot  

Yes cut in uhhuh we just need to get a nice  golden color on it this dish from start to   finish to take about 6 minutes the whole  dish or just the fish the whole dish wow   once the Cod is colored it’s finished in the  oven done so you’ve got basically 3 minutes  

To finish everything else okay so otherwise  fish is going to CS the salt Cod Crocket is   deep fried whilst cubes of cerc are sauteed  so this bit here is very important you’re   going to get the wild garlic in the wild garlic  overcooks very very quickly so it basic needs  

To go in and out straight away got everything  ready okay so now we need to Plate it so cerc   pure make sure it’s nice and smooth and just  a little Spoonful on the side just enough to  

Hold the croad in place fish just in between and  this you want it almost falling off the fish and   onto the plate okay lovely a Hazen a vinegarette  just want to sprinkle around the plate a little

Bit you like it beautiful good you’re going to  be able to do it like this thank you so much I’m   going to do it exactly like that excellent there  we go remember you said that you know it’s quite   overwhelming and you think you know someone’s  going to eat something I prepare today that’s  

Crazy Donna’s dish is sirloin steak with King  oyster mushrooms a mushroom ketchup sugar snap   peas and spring onion and crispy shalots first  thing we want to do you see this a layer of fat  

Here we want to make sure it’s nicely caramelized  so you want to check it it’s a nice nice color and   now so clever on the side good steak you can  smell it straight away yeah it looks popular  

Col on one side col on the other side into a  tray yeah so it’s going to be 30 seconds in   the oven nothing else okay no more next is the  king oyster mushroom and the Saed sugar snap  

Peas and spring onion got a mix of red wine sauce  with Creme Fresh put a lad full in that looks so   good so we’re ready to Plate now great okay got a  mushroom purey here it’s like a mushroom ketchup  

Actually nice big spoonful of this and then spoon  in and just drag it across then the steak right   next to it oh wow mushroom coming off it the  dish is finished with the beans and some crispy

Shalots are you going to be able to do this what  do you think I will give it my best shot should   be a yes it should be a yes absolutely okay yes  absolutely brilliant excellent it’s midday and   across the city lunch service is about to begin  actual people coming real people the problem  

With this kitchen is you feel so exposed look at  [Music] them I’m starting to really get nervous   the order one chicken Pasa one p Tika one Royal  prawn one Abdul splatter two people one harali   Samosa chefs yes chef Marcus is first in the  spotlight with his starter I’ve never done one  

Before but for me I want to nail it straight  from the beginning he needs to perfectly cook   the madagascan prawn over the Searing heat of  the Coal Fired Grill I would say based on my   limited knowledge that that looks pretty good  but let’s wait and see what chef [Music] says  

About 2 minutes can I have table number  16 is that me PR is your prawn ready yeah [Music] and leave be quick please one sec [Music] Ah that’s good good yes first one’s good new order one jungle  chicken one Karai paneer one black lentil  

One pillow rice one mixed breads please yes  chef this is my first order okay just trying   to get used to how hot the pan gets we’ve  got a fire is that good I don’t think so   there we go whilst keeping one eye on the  source Alexis must also Master the 400°  

Tandoor oven goes here I’ve got my tongs  haven’t I right it’s going to have to be hands [Music] oh right Alexis table number 19 table number 19 yes chef come on Chef relx  I’m Chicken Chef excellent well done thank you Tommy is getting to grips with  the Woodfired oven for his rabbit dish

Right out she [Music] comes it’s looking all right but  it looks a bit dry so I’m hoping   he says it’s okay no you got to take it  back take it back yeah no good try to  

Do it again I want the sauce a little bit  more moist more flowy I want the rabbit to   have nice nice and steering texture okay  right do it again please you still have time this is the trick now can I have one more rbit please there chefing in it there

BL that’s beautiful that’s beautiful very good  thank you Chef very very good thank you oh he   was over the moon he said very good so that’s  all right that’s all right Tom me buddy how’s  

That going beautiful let’s go is that the one you  messed up on yeah but it’s good can’t waste it can you over in the West End Donna already has two  orders on for her steak dish good let’s lift it  

Up again let’s have a look brilliant nice and  golden excellent there’s no oil under this one   you have so get the oil make sure it’s oil can you  see how sticking to it I’ve got this it’s all good  

Okay good okay bit more color so make sure you  get the color more no no put it down put it down   make sure you press the center yeah you see it’s  not straight completely I just about see but yeah  

Okay that’s looking good isn’t it good let’s go up  with everything right Donna ready this one first   the steak must be cooked a perfect medium rare  let’s have a look very nice really nice pink very  

Good will you play it you play with confidence  yeah yes one spoon yeah and then you go back yeah y okay now with the sauce you finish all  around the plate yeah little bit of crispy  

Shot okay good well done Donna service pick up  table one please it’s fun in a weird way I feel   like I’ve got it under control at the moment  it’s all good another guys main course three  

C and one sir so start cooking two crab one  B ghost cheese main C four Cod and two sirine   Sanita you’re getting lots of Cs through H  already losing my mind I’m having a nervous

Breakdown Sita now has seven orders on for her  d delicate Cod dish no no no what are you doing   you’re breaking it look you’re breaking trying I’m  trying to put it back but you cannot you cannot  

Just break the fish a p knife through the fish  be careful with this it breaks very easy the fish   yeah so let’s get a fresh piece in that’s not good  enough okay let’s get two pieces in now straight

Away well it was going fine and then he got  upset because the fish was a bit broken and   it’s like but he didn’t say that before Sita  struggling he’s really different now poking   the fish with a pet knife and cutting through it  so we to start over it’s like No More Mr Knife  

Die at the moment we got lots of checks coming  in and very little food coming out so I’m a bit worried back in the city Marcus  you’ve got five more Royal prawns   in the middle Co service is  reaching its peak just doesn’t stop the trickiest part is the timing it can’t be  

Left out too long can’t cook for too long  everything has to be like and not burning [Music] yourself okay there’s one going over Chef two prawns Marcus that looks a  little too dry when you plac it and give  

It just make sure you had a little bit of sh  to it on the butter on top of it so it’s yeah   it’s more a bit more moisture yeah thank you  perfect across the kitchen Tommy and Alexis  

Are also swamped with orders I’ve got six in  total it’s full on I mean it’s this this is not mellow wow I’m hoping that that one there  now isn’t going to dry out otherwise I’ll  

Have to make another one oh he’s coming right  oh de Alexia is it hot not as hot as it could   be Che do you think I’ll serve this in the  restaurant no I’ll heat it up can you just  

Give me another portion please as soon as  possible I only have 1 minute now thank you   with the last tables in It’s the final chance  for the celebrities to impress so one of these  

Looks a bit dry so I’m going to add a bit of  butter on this one on the right one this is   the best one up until now this is really good  thank you thank you can we have it away please  

I’m really happy with how I’ve done consider  I’ve never cooked corns never in a kitchen I’m   honestly really enjoying this I’m learning so  much hoping this is piping hot back on Chicken Chef this is beautiful I feel that there’s a butt  coming this time it’s not coming okay thank you  

Chef thank you go on go on you got some more  working night I really really thought I was in   trouble thereo God it’s a it’s a rush can I have  that away please as soon as possible yeah Tommy’s  

Rabbit is the final order of the day yeah it’s  good it’s just that’s perfect see let’s get it done this dish looks perfect thank  you Chef right thanks a lot and   congratulations thank you very much  you were good today cheers thank you

Wo this has been an absolute inspiration for  me it’s just been a fabulous experience real   I loved every minute of this it was nonstop  nonstop I have no idea how the rest of these   guys do it I was pleased with that but  I had no idea how hectic it was going to

Get across town ni Sita well done service  is also drawing to a close last table let’s   make this the best table today yeah wo okay  it’s sita’s last chance to prove she’s up   to the task terrified of breaking this  card it’s got to be ready now huh nice  

And gentle is going to break I know just  try to turn this over look at that color beautiful don’t break it don’t break it are  away we need to go with this try not to break  

It you scared me now sorry okay how do we do  this both donor and sita’s final order are   on the same table so the dishes must go out  together it’s very [Music] good just tight   tight tight tight lovely good very good  very nice no heart attacks please we’re  

Almost done we’ve almost done this plating  is getting better every okay good really   nice looking good can’t believe it yeah that  makes two of us here we go you happy with them   amazing yeah yeah Service Place 28 so that’s  it we’ve done it Well Done hi five thanks guys

Wow that was so much fun that  was a lot of people fed makes   me a bit more confident about  having more than six round for dinner I would describe it as a bungee jump where  you’re just doing something that you know is crazy  

That you’ve never done before that’s really  scary but once you’ve done it you just feel [Music] elated [Music] 0:37:56.600,1193:02:47.295 [Music] welcome back this is the first time you get to  cook your own food one of you however will be  

Leaving the competition at the end of this  two courses and those two courses in just   1 hour ladies and Gentlemen let’s [Music]  cook shaking so much so much pressure I’m   definitely nervous today but I think it’s all  right the thing that I’m most worried about is

Presentation what are you making for us  Marcus so I’m very much into my healthy   foods the main course is a naked burger  with sweet potato wedges and Parmesan   broccoli and I wanted to kind of show you  guys that you still can make healthy food  

Still taste amazing what’s a naked burger is  it a burger without a bun yeah it is without   the bun and have we got a dessert or have  we got a another dish uh so my starter is   chickpeas cashew nuts Goji berries and  coconut in a kind of salad with spinach  

Marcus I’m enjoying your new found confidence  thank very much looking forward to it thank you Marx’s main course a naked burger  no bun now that could be a piece of   dry meat served with dry broccoli I  just feel we need a source of some

Type I don’t like the pressure I think you’re  under more pressure on this one because you   should be able to get this right I don’t think  there’s any room for failure here Alexis you   look a little stressed I am stressed I am  stressed I just need to kind of perform now  

Yeah I reckon you could take a breath here I  don’t no no no breath breath breath bad what   are you making Alexis so I’m making uh rack  of lamb uh rosty a bit of oine two sauces and  

An individual PE peir tatan it’s a big risk  cuz I I haven’t done the tatatan enough but   hey Alexis take a breath thank you if you get  it right I think we’re going to love it I hope so a pair tat sounds delicious the thing is I’ve  

Seen nearly as many F tataat tans in  this m kitchen as I’ve seen chocolate fondants when I’m cooking at home there’s no  way do I spend an hour making dinner but the   minute somebody says to you you’re being timed  it’s sort of like a natural reaction just to go  

Oh my goodness oh my [Music] goodness Donna’s  going very very classic mackerel served with   Beach FR and horse radish it’s really really  really good together and then a panacotta so   with some summer fruits and a summer fruit  cooling I haven’t tasted my panacotta so I  

Have no idea what it’s like I’m hoping it’s okay  with that panacotta it needs to be wobbly and the   fruits are go on top have to be lovely lovely  lovely Donna you have a serious expression on   your face you’ve got a fighting expression  a fighting expression I don’t know if it’s  

A fighting expression more panic how many  times have you made this panacotta um twice   uh-oh fingers crossed right fingers [Music]  crossed you’re halfway you got half an hour left I feel a lot more at ease cooking my own food   I suppose everything could go wrong  really but fing cross that nothing

Does I’m making um salmon with chili peppers  runny honey for a starter I’m going to do   Chito and scallop with chili and a little  bit of Ginger do you want to stay in the  

Competition or you had enough no no I mean I’m  here to win it mean 100% rock on Tommy rock on yourself I’m really surprised by Tommy because  what he’s going to cook are flavors which are   really bold and actually very exciting his main  cause is a big piece of salmon but salmon are  

Dangerous fish cuz overcooked salmon tastes  like cotton [Music] W I thought it was going   to feel a lot more like home and relaxed  but because today’s in thein day I’m like   all over the place Sita how are you very  good thank you what are you making today  

Green papaya and cod soup followed by beef  with a beef and spinach mousse in a pastry   beef and spinach mousse yes a mousse a moose  like a light fluffy thing that you pull up with   a spoon so not a Mose more like a burger Mose  burger burger Mose spinach Burger Mose spinach  

Burger Mose I’ve never had anything like  that yay best of luck thank you thank you yay Sita is right out there we’ve got  ourselves a hot and sour soup with card   and green papaya her main course we sort of  got a minc beef Wellington come Burger in  

Puff pastry that might be a bit dry this  is going to be fine it’s all going to be fine 5 minutes get it up get  it out let’s get it [Music] on don’t really know what I’m going for here where’s that thing that does like you got  

One minute to sort out whatever  it is you’re going to sort sort out that’s it stop it’s over that was crazy Marcus up you come Marcus’s starter is a chickpea cashew and  spinach salad with Goji berries and desicated

Coconut I like it I like the freshness of  it I like the fact that it’s robust I love   the cumin running through it the coconut  and the berries give it a little bit of   sweetness it’s good I like it it’s a healthy  nice colorful dish I like it because it’s all  

Nicely cooked and you seasoned it nicely  as well for the main course he’s served a   naked beef burger sweet potato fries and  broccoli topped with Parmesan and pine nuts there’s some uncooked  meat in the middle of there look happy with the salty parmesan across the  broccoli happy with that really happy about  

Your sweet potato chips I like that they’ve  got some real heat to them like your choice   of veg uninspired by your burger the good thing  is you’re sticking to your guns you’re doing food   that you believe in that’s great I think what  we can do now is get a little bit of refinement

Okay I think over overall the feedback was very positive both of them said really  good things about it so my little   heart was like yes I’m going to have a heart attack for his starter Tommy has  made Queen scallops with charer   though and salad leaves dressed in Honey and

Chili I like your scallops and the heat  from the cherito and the Smoky paprika I   love that I absolutely love that I think your  dressing is a little too sweet Tommy thank you   I completely agree with Greg however you’ve got  lovely crispy bits of spicy cherito toito and  

Scallops together is a great combination  thank you for his main Tommy has cooked   a salmon fillet with a rub made from chili  honey soy sauce and mustard it’s served on   a carrot onion mixed leaf and sesame seed  salad the amain co is massive not even a  

Bear could eat that much salmon I could eat  it you could without a doubt all right all right Tommy your Salmon’s cooked beautifully  it falls apart I expected it to be dry and not   very tasty at all but I was completely  wrong thank you it’s delicious it looks  

Horrible but it tastes great thanks that  dish deserves to look a lot better than   it does yeah I’m sorry yeah because it  tastes fantastic I could eat that all day long I’m shaking I am I’m shaking oh the remarks was  fantastic I feel 10 ft tall

Senita up you come mate please  oh steady steady oops all right sita’s first course is a tie inspired  cord and green papaya soup you left your   skin on your fish is that not good no  you don’t want to eat C skin you don’t

Okay I don’t like that very much it’s very  watery yeah your first reaction when you   when you get a mouthful is it’s very very  insipid oh I understand what you’re trying   to do here you’re trying to make a hot and  sour soup the thing is it needs Flavors of  

Thailand it needs lemongrass it needs Lime  Leaf it needs galangal it needs Ginger I   think with a soup like this you got to really  make it powerful um and it doesn’t have those   flavors unfortunately sita’s main is her beef and  spinach moose Wellington with broccoli and roasted

Garlic it’s it’s that that’s that’s raw meat  sort of cross between a steak Tartar and a   bur it’s supposed to be cooked cooked it could  maybe could be quite nice because you’ve got   lots of spinach and lots of seasoning in there I  don’t know what to say cuz the the meat and the  

Pastry are raw and and it’s a meat and pastry  dish not good I’m afraid thanks sorry H thank you both dishes a complete disaster a big fat   that disaster I can’t stay away  from meat I know I forget meat

Seriously Donna has served panf fried mackerel on  a bed of spinach topped with pickle beetroot and radish I like the flavor of that very oily  fish a mackerel with the beetroot that you   made sharp through some sort of vinegar and  You’ put heat in there as well that’s nice  

I like that yeah there’s some good flavors  in there I really like your little pickled   radishes the fish is cooked really really nicely  it’s a pretty little plate nothing to winge about   oh few I can breathe Donna’s dessert is  vanilla panacotta with raspberry [ __ ]  

Passion fruit and edible flowers that hasn’t  set has it I know it’s a little bit wibbly w technically it’s not correct tastes  all right it’s probably good with a   straw rather than with a spoon  the biggest problem you’ve got   is your panacota hasn’t set but it  tastes good both your dishes taste

Good so disappointed with my panot  I just don’t know what happened last up is Alexis his main is roast rack of lamb   with a potato rosty fried oine  and tomatoes salsa verde and saiki the Majestic bit of the plate is that lovely  slippery Oozy bit of oine with that lovely creamy  

Yogurt and the lamb which has cooked beautifully  the rosty and the salsa ver don’t really love   each other as much as those other bits I love  the smack of that strong garlic yogurt coating   pink lamb there’s very little that would stop me  finishing that place thank you for dessert Alexis  

Has served pear t tatan with salted caramel  and chantilli cream mate I like the look at that the flavors there are just gorgeous pastry  holding together sticky caramel sauce with the   sweet juice of a pear is my idea of absolute  Heaven absolute Heaven it’s very very good Alexis  

Thank you very good it’s individual it shows  some skill but more importantly it it tastes [Music] great I fluked it and it  it went well so I think I did all right thank you very much indeed we’re going to  ask you to step outside while Greg and I have a  

Little chat because unfortunately one of you is  going to be leaving the competition thank you   very much off you go [Music] interesting round  I think really interesting round some very very   good food I have to say Alexis was superb today  I really liked his lamb loved Lov love that peir  

Tatan very very good indeed good job from Tommy  scol and toito a match made in heaven the salmon   as atrocious as it looked was fantastic now I’ve  got Marcus with an uncooked Burger I’ve got Donna  

With a pan of Cotter that didn’t sit and Sita with  a burger type of fair Mose pastry thing that was raw I want to stay and I want to learn more  but I think I’m going home today I’m still  

Very nervous and I’m still pretty sure I may  well go home first but I don’t know there’s   still Positive Vibes there I’d be sad if  I had to go home sort of looking forward   to cooking another dish but whether I  get the chance to or not that’s another  

Matter I think it’s quite obvious to  you and I who’s not going further in   this competition today’s decision is  not a difficult [Music] decision we   can’t unfortunately take all of you through to  the next round [Music] one of you has to leave

Us the person leaving [Music] us  it’s sen thanks s thank thank you   so much thank you [Music] hun [Music]  I’m feeling proud of myself that I took   on the challenge I’ve had an amazing  experience met new friends so good luck

[Music] everybody great day today as a lat as  I am now I’m already starting to worry about   the next one I’m excited that I got through  I’m going to have to raise my game a bit so   I can give these guys a run for their  money it’s fantastic to get through to  

The next round can’t tell you I am so happy  to be honest I feel really trough right now   cuz I honestly wasn’t expecting this celebrate  tonight and then focus on what I’m going to do   next [Music] time here we go next time I have  got no idea what this is the four celebrities  

Are split into teams he’s going to get the  hint do you want more M La Tommy don’t open   the oven before cooking their own two courses  to stay in the competition it’s not moving at all