Cooking Chaos in Yorkshire Moors | MasterChef UK Celebrity | S11 EP09

Join the culinary chaos in the Celebrity MasterChef UK semifinals as the remaining contestants face their toughest challenge yet. The aspiring chefs find themselves in the historic village of Haworth, preparing a special lunch to celebrate the 200th anniversary of Charlotte Bronte’s birth. Watch as the red and blue teams compete to deliver a Bronte-inspired feast for 70 guests, navigating through challenges, unexpected mishaps, and the pressure of the semifinals. Who will impress the judges, and who will face elimination? Find out in this intense and flavourful 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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It’s the celebrity Master Chef semifinals and the best nine cooks are left  it’s brilliant to be a semi-finalist and it   certainly confirms my belief in the miraculous I’m  loving it cuz I’m pushing myself like I’ve never   pushed myself before now they will face their  toughest challenges yet hoay joh something’s  

Burning disaster stations oh buddy I’m getting  fatter through this competition because I just   want to eat and try everything at this moment  in time I don’t know whether I’m coming to going   they’ve worked hard to get here we want more we  are going to bend them shape them now we want  

Them to deliver the key to all this is to turn  stress and worry into excitement and positivity   I’m definitely focused this is my game face H the  gloves are off three celebrities will be going Home it’s 8:00 a.m. and the  semifinalists are in the Yorkshire Moors we have no idea where we’re going we’re  all thinking are we going to a chicken are   we going to milk a cow all we know is we’ve  got to wear Wellies now I know what Wellies

Are ahead of them lies the village of howth famed  for its cobbled streets and oldw World charm 200   years ago this was also home to the greatest  literary family in the English language the brontes [Music] [Music] welcome to the celebrity Master Chef  semi-finals behind us here is the Bronte  

Parsonage where Charlotte Bronte wrote Jane air  and Emily wrote weing Heights that is a Big Slice   of History you can cut your own little slice of  Master Chef history here today this year marks   the 200th anniversary of the birth of the eldest  Bronte Sister Charlotte you are preparing lunch  

For 70 people Bronte enthusiasts and members of  the illustrious Bronte Society two teams the first   is Cherry Richard orle Sid and Tommy and the other  team Neil Louise Jimmy and Alexis and your team of  

Five you got an extra pair of hands so you got to  make sure it’s extra special right you guys we’ve   got a lot to do on lunches at 1:00 I suggest you  get a move [Music] on very excited to be in howth  

I’m a big fan of the brones also very excited to  see what sort of people live the world of Bronte   there’s going to be ladies with poke Bonnets  and gents with britches all for the better   the Brony sisters I mean that’s massive isn’t  it I’m excited to be cooking for 70 odd people  

Well they’re probably not odd but 70 people it’s  great to be here but I’m not going to be able to   take it in because I know that in a couple of  minutes all I’m going to be thinking about is  

Cooking and the Panic that is customary for me in  Master Chef Master Chef Panic that’s that’s just me wow that’s awesome the teams will each be  working from T in the parsonage me [Music] is   this us they will have 3 hours to prepare  their Bronte Feast for 70 guests which  

Must include a meat fish and vegetarian  Dish as well as a pudding what I want   them to do is draw inspiration from this  extraordinary landscape these beautiful   Hills the lovely valleys the greenness of  the fields the stone walls this landscape  

Inspired literary Classics what we go out  right now is somehow they get inspired   to cook a damn good lunch uh you do need a  team leader is anybody said yeah s your team leader the red team’s ingredients include saddle  of lamb hake wydale cheese parsnips Sprouts pears  

And rhubarb got wonderful Force rhubarb which  is a local ingredient with some pears and maybe   some ginger I make some C lovely the biggest  thing I think you got the challenge with is   the fish I think that’s a really really  difficult thing to Source out yes fish

Curry I think we’ll be all right I shall do  the skiing and uh you know let’s see how it   all works out it should be interesting  providing we can all keep to our jobs   and respects and listen to each other we  should be all right I’m feeling very com  

[Music] what do we want to do guys the blue  team’s ingredients include Quail salmon ciac   beetroot spelt plums and figs they are pan we  think they’re pan what s they could be pigeon   Quail I think they could be qua you could do  individual rot cils or you could do a massive  

Um like cooan with them F go really well with  Quail what look at the ingredients I want you   to look out there it’s freezing cold it’s got  to be warming and Hearty and delicious so fish  

P may be ar we better there you got lunch in  about 2 and 3/4 hours work is underway and in   The Red Tent team leader Sid has started soaring  the saddle of lamb to make barnesley chops for  

His roast dinner I hate a bit of Butchery  my hands are freezing I can’t feel my fing [Music] it’s you going to do roast potatoes  are you and roast vegetables yeah so big chunky   roasty bits chunky yeah fish main cause still  undecided about the fish what happened to the  

Idea of the fish curry I like the idea of a  fish curry but I if this is all the spices   we’ve got I won’t be able to make a curry out  of that said the oven is big enough to put the  

Fish in hold I know but what are we going to  do with the fish that’s what I’m saying what   are we going to accompany it with chips chips  fishing chips this just don’t worry about the   fish let’s just crack on and prepare everything  else right okay I’ll leave that for now then  

With the fish course on the back burner odley  and Tommy press on with the accompaniments to   Sid’s roast lamb peeling potatoes always takes  time it’s a job you give to the Newbie but I’m   going to get these out of the way and then jump  straight into the fish then jump straight into  

The custard so you’re doing past it and carrots  are you talking Y what else do you want Sid no   that’s that’s fine okay all right y people like  to eat fish and chips mushy peas curries well   that’s a Bradford Area really the curries land  of the curries they love good awesome food and  

That’s what we’re doing for them today for the  vegetarian the red team have decided on a kiche   which is not a bad idea at all Cherry’s doing it  and she’s just about to make the pastry for the KY I feeling the cold a lot but for pastry you  

Need cold hands which is great  so I’m going to use it to my advantage Richard’s taken over the dessert he  needs to peel and poach 35 portions of pear   which he’s going to serve with rhubarb  and custard the desserted my last Mas I  

Think was an offense against cookery  an offense against all that’s decent   in human conscious I’m really behind on  puddings so this is going to be my best   effort at that you need to sort out of fish  dish guys Sid Sid you need to sort out a  

Fish dish we’ll decide in a minute but they  don’t even need to go in yet we we got two hours the blue team has appointed ex  England rugby Captain Neil as team   leader who is tasked with butchering  20 Quail to be served with a salc mash  

The rest of the team looked at me and said  you’re team leader so I’m quite happy to do it Louise is in charge of the vegetarian  Maine and has opted for a beetroot risoto   but with no rice in the ladder she’s decided to  make it with spell I’m not massively accustomed  

To cooking veggie dishes um but I have I  have done OS before not with spelt there’s   a few knots aren’t there going on here I’m  making vegetable stock never made one of   those before either am I worrying you Neil  it’s all going to be scrumptious this is a  

Photo I’ve always wanted to pose for Alexis  is making a fish pie using fillets cut from   the whole salmon a little bit stressful but  I’m quite pleased with how this fets come out nice fillet there Alex ladies  and gentlemen Alexis is filled a

Salmon at the back of the tent Jimmy  is tackling the first of four pastry   cases for a dessert of Plum and raspberry  Tarts how do I know the quantity for this thing whose recipe are you following my own  in my brain I’m hopeful that everybody will  

Give me a bit of input because again  I’m kind of Flying Blind here the one   who looks the most nervous right now  is Jimmy Osman guess who’s never made   shortcrust Bas before Jimmy looks really  nervous I think it’s overwork to be quite  

Honest with you I think I’ve overdone  it I’m half more tempted to do another one throughout the village the Bronte Society  is gathering for the start of the bicentennial celebrations my love for Linton is like the  foliage in the woods time will change it I’m  

Well aware as winter changes the trees the  brontes came to howth parsonage in 1820 and   it remained their home for all of their lives  so the rooms are pretty much set out as they   would have been when the family lived here the  dining room room is probably the most important  

Of all the rooms in the house it also served  as a family sitting room and it is here that   the sisters did a lot of their writing to find  three writers of Genius in one family is unique  

In literary history and the sisters are ranked  today as some of the greatest novelists in the world have we decided what’s going on with the  fish an hour of cooking time has gone and Sid is   still soaring away at the lamb feel like I’ve  had a workout this is very time consuming I’m  

Not even thinking about the fish course at the  minute just trying to get this done there seem   to be a lot of Direction going on in The Red  Tent it really really doesn’t there a little  

Confusion in the red team about the fish dish I  don’t know what it is yet you don’t know what it   is yet in fact I don’t even think anybody in  The Red Tent knows what the fish dish is yet Cherry is on track with the vegetarian

Kiche my pastry is resting in the  fridge and in 15 minutes time I   will blind bake it I’m hoping they can  just go into the oven in the last 20 minutes how you do Richard doing all right I’m  just uh kind of find some power supplies I’m  

Just creaming some sugar and some butter to  make some a sponge but I couldn’t find a plug   hole Anywhere But [Music] Here I’m sort of doing  a bit of everything if you like I’ve done the  

Carrots I’ve done the parsnips uh I’m now making  custard so I’m sort of Jack of all trades master no oh no come [Music] here with the clock ticking   order decided to make a start on  the fish cutting the hay cup into

Steaks how come you’ve taken charge of this big  fell we’re just um under the cost show it’s just   about you know all the moving parts so I said  let me just take the fish so that we just get  

It done let me ask you it’s round six right  now where are we six rounds to go it’s been   a tough battle but we’re still in there still  in there fighting keep your head son keep your headed finally SIDS portioned all his Barnsley chops  are you happier cooking the meat than you were  

Chopping it up yeah yeah I’m not I’m not a good  Chopper but with limited oven space he’s opting to   individually pan fry them at least they can’t moan  about the portion size hello Sid yeah is there any  

Space on there we’ll be in a sec all right bud  how long do you need give me a few minutes you   want to get the fish going yeah I’m not there  yet but I’m soon going to be the fish is going  

To be cooked really quick so I won’t worry about  that we’re going to pan fry it or bake it uh pan   fry it right well that won’t take long at all well  give me the signal give me the signal I’ll get it  

Ready give me the we don’t need to cook that until  15 20 minutes before yeah yeah give [Music] okay   the red team has no set plan for their hake but  the blue team salmon is poached and ready to go  

Into the fish pie this is going to be flaked and  put in the tray and then covered with [Music] mash how long the eggs been on been on for about  7 minutes do you want them black in the middle  

No then I get them off behind you your fish  pie how how’s it going it’s going all right   it’s fish Pine and Industrial scales a bit tricky  but I think we’re fine we’re good we’re okay and  

Sense occasion certification is great I remember  this takes me back to my a levels I did weaing   Heights so now being here I can see it you know  brings it all back brings the book back you can   see the harshness the greyness the Heathcliff  character I can imagine them all walking around  

Here so it’s great it’s great to be here another  step stamped on the flooring above and something   fell and there was silence uhoh are you okay  sorry I ser has had the nightmare that is all   she’s an excitable nervous person she construed  her dream into an apparition or something of that

Sort just finishing off and then they’re  going in the oven hopefully we’ve got time   to cook them before we need to serve them at  1:00 we started off pretty relaxed and it’s   hitting home that the the pressure’s on so  we just got to keep it together cuz if you  

Start worrying and panicking you won’t  get anything done so we’re just cracking on while Louise’s spelt risoto bubbles  away she lends Neil a hand making the salc mash that is actually quite [Music]  tasty who’s your weakest tea member  

Neil we haven’t got a weak member who  who would you have on the subs bench   the game’s changing sometimes you have your  match winner on the bench so the blue te is   in a good place the quals are in the oven  baking across the top the sauce for the  

Fish pies are made the spelts being cooked  for the beetro rato the beetro is almost there desserts my biggest concern right now it’s  a bit rough very rustic hey we’re out in the rough   here it’s all right sometimes don’t you love it  when pastries have a bit of a rough roughness you

Know pressed for time Jimmy gets his tar cases   on to Blind bake what is the  temperature I don’t understand cels something’s burning something  is it the paper what’s going on guys there a fire that’s a bit of a disaster what’s  happened Le uh I think we need to get it out y  

I’ll make some space oops oh my gosh Jimmy’s got  a bit of a problem because he blind baking his   Tarts put too much paper in his tart tins and  the paper caught fire so we now got scorched   tart tins trouble trouble trouble sorry gang  I spotted who would have thought that cooking  

Paper would start on fire but anyway You’  got it under control under control [Music] now in 1 hour’s time the Bronte revelers will  continue their celebrations in one of the most   treasured spaces of all the old school room it  was here that the Bronte children taught Sunday  

School and it also played host to Charlotte’s  wedding reception in 1854 today the scene is   set for the Sumptuous Feast expectations are very  high we’ve all very excited at the parsonage and I   think we’re we’re hoping that the contestants are  going to come up with something which is kind of  

Befitting the huge Legacy of the Bronte [Music]  Family Guys you got an hour We’re Going hour to   lunch woohoo we’re looking a bit behind by the  looks of it no we’re not Chef ay odley odley  

Odley sorry ay up I’m ready for the fish no give  me a hand here one sec these potatoes need to get in what’s bothering me right now with the red  tent is the amount of stuff that’s going in the  

Oven the amount of oven space they’ve got  what’s happening with this caow let going   in the oven in a minute with what though  cheese for what for the lamb you got to   get the fish on yep yeah we need to get  the fish on you don’t want to uh have it  

Sitting around do you want to cook no but  it’s going to go in the oven as well isn’t   it so we want to get that on don’t we once  I’ve got this cauliflower then I will do the [Music] fish what’s in this oven don’t tell  me cauliflower cheese yes what’s in this one  

Potato roast potatoes so the key is on the  bottom so the KY ain’t going to be cooked   unless you actually sacrifice your cauliflower  cheese and put in with the potatoes swap the   cauliflower cheese with the kees please and  put the kees in the top shelf there just want  

Them in that top oven but they’re delicate so  okay anyone got some cover let’s stick this in   here okay they’re in with just 45 minutes until  service it’s the Moment of Truth for Jimmy’s tart cases little soft in the middle what do you  think what do you think I think that they’ve  

Not turned out brilliantly with that be a  fair assessment uh it would be more than a   fair assessment okay what are we going to do you  know I don’t know at this stage wow your T case  

Are going to be a construction job aren’t they  yeah yeah I’m thinking we should make a virtue   of it just crumble them up into one of these put  a nice cream on the top the fruit on the top of  

That you guys have got to work a plan together I  don’t see why not oh my gosh I still think we can   salvage it and sometimes tragedy plus time equals  humor and we’re all going to laugh about this

Someday the red team is also having a pastry  crisis it’s not crispy yeah it’s not cooked yet   should I put it back in yeah have you got oven  space s is my key shoving space still available  

Yes thank you you are up against it do I have have  time to re bake it well I wonder what’s going to   happen if you don’t come on come on you got to  work quickly odley can you open the oven for me  

Sweetheart okay and and again thank you brilliant  thank you so much you are going to have to serve   in 30 minutes and it’s got to be down there in  the school SIDS finally decided to fry off the  

Hake they don’t look too clever do they they look  all right we’ve done 10 extra they look all right who put it what’s what’s that Richard that’s  the cake Cake’s been there too long too high   the communication is the key lad how many  trays did you make of sponge one tray of  

Sponge so am I going to have time to make  another one how long did it take you to   make uh longer than I’m going to have time  to get this to service at right we don’t  

Worry about the sponge we don’t worry about the  sponge The Show Must Go On Show Must Go On very much this is what we in the church call a damnable  uh Inferno sponge and it’s not going to work I’m  

Afraid you got about 10 minutes yes sure guys  you need to think about your boxes and getting   your logistical stuff organized let’s get our  fish pies in a in a hot box this is [Music] hot I’m expecting brilliant flavors  incredible local produce and my taste  

Buds to sing they’re getting a little  brown thees go really they dead take them out oh got it burnt Spong burnt key get the qus out and put them in a hot box okay  I can do that the blue team’s almost ready come  

On and Jimmy decided to disguise his failed  pastry under fruit I think you have pulled   that out of the bag honestly we’re absolutely  famished we’re all re excited about the whole Affair roast slam with weing veg look at this  V oh he’s on it hey kala Rochester okay that

Stu it is now 1 minute before we need to leave here okay let’s get main courses down there  please right go come back to dessert later on   are you ready Jimmy I’m ready are you ready in  there red [Music] team you are a god luck Jimmy  

Yes sir you on fire mate yeah literally can I  tell you the other team have gone you need to move keep it going workout this is more than a  workout no pain no gain it looks lovely doesn’t it the Brony sisters will be very proud  of these menus I’m looking forward to RW  

Slam with wering veg the bicentennial Feast is  finally ready hello oh don’t you look terrific   hello there you go the red team’s menu includes  SIDS barnesley chops which are being served with   roast potatoes carrots parsnips brussel sprouts  cauliflower cheese and lamb gravy anyone for fish  

The Troublesome he has been served with mash  and a parsley sauce it’s a great [Music] heke   and cherri’s leak and Winsley Dale kiche is  accompanied by a carrot celery and raisin [Music] salad there you [Music] go huge chop would have fed twoo but it was  really lovely picked the right one this is  

What they call in Yorkshire a good big shop I  don’t think I’m going to be able to finish it   to be honest but I’ll do my best I’ll do my  best look at that that’s a very good that’s  

A brosaurus look at the size of that the  lamb I like because he’s crisp to Fat he’s   got rosemary and so across the top potatoes  are cooked well but I tell you what it was a   bit of a plava everybody was working towards the  roast dinner the H was excellent with the mashed  

Potatoes and the sauce that was with it it was  perfect I think the brones would be very happy   with this I’m not sure if they had shard in  those days I don’t know but we certainly know  

That they ate an awful lot of potatoes I’ve got  a creamy sauce smooth mash and I’ve got a nicely   fried fish steak now wrong with that without  odley this dish would not have happened at all leak and Wale were absolutely delicious  all of it was super technically I think the  

Pastry needs more cooking but I do however  like the flavors it was really lovely you   know when you’re vegetarian and you see the word  keich your heart just wilts but that was really   something special absolutely over the moon  that they enjoyed it came back for seconds  

All of them across the school room the blue team  is also drawing the crowds Neil’s Quail is being   served with an onion Gra gravy bacon salc mash  and cabbage I have some Quail please thank you   would you like Madame Fish pie fish pie also on  offer our Alexis’s salmon fish pie and Louise’s  

Beetroot spell risotto topped with blue cheese  Roto risoto oh my gosh I’m so delighted thank you   very much it’s a spelt risotto so it’s quite  a sort of hearty taste I think I would say never had qu before it’s lovely it was  really tasty and succulent but it’s just  

Really hard to eat and get into with a knife  and po I didn’t want to pick it up with my   fingers Quail with onion gravy and bacon  is wholesome and Hearty and warming not   something a lot of people have eaten before  and I think he’s done a good job on it

It was delicious perhaps a tiny bit more salt in  the fish pie a bit more seasoning but yeah look   really really nice I think the brontis would  have loved to have eaten it but I don’t think   they got such good food unfortunately poor things  yeah the sauce was nice inside and the potatoes  

Were nice and soft fabulous very decent creamy  hot steaming fish pie by Alexis good effort I   think he understood the task completely and  got this out with no trouble at all it went   down rather well I think it’s a very good fish  [Music] pie this is great three four nights a

Week very healthy Chey spell and  beat through it with lots and lots   of Rosemary and th I think it’s a  good idea I’m a Little uninspired by   it I think the spell needs more cooking  it’s a little bit bouncy and chewy for me

Forgot about the cauliflower Tre I think  there was probably enough on its own yeah   there was while everyone finishes their  Mains odley is racing to finish his custard   hi Oley we’ve just been completely  swamped by a rugby scrub of people in

Bonnets odley what are you doing  in there what you doing now there   I don’t know it’s freezing I’m going to  go try to re recover my pudding having   sized up the competition Jimmy decides to  embellish his TS the snow storm going on  

In the village of that’s perfect of the  plum [Music] people you’re going to love this okay desserts are ready branwell bronzy pudding people oh  yes please Richard burned his sponge so   has just served poached pears stewed rhubarb and  raspberries with audley’s custard oh look at this  

Did you see how smooth that rolled on there I  I hope it tastes as good it looks okay enjoy it and I went for repair but it was lovely  especially the custard beautiful roll up   roll up we still got custard yeah custard be  lovely I made this by hand with love made it  

Fantastic bronwell pudding with the most  beautiful custard made by odley with love   what more could you want really yeah he liked  it that pair with that lovely rhubarb across   the top is really really delicious and the  custard is wonderful we’re a sponge short  

Of a Triumph there to road we are you B you’re  supposed to going to have the Phoenix tart can   I have the Phoenix tart please yes lovely  I hope you like it Jimmy’s salvaged Plum   and raspberry Tarts have been topped with  figs chopped walnuts blackberries and icing sugar was gorgeous thank

You you clean your plate that’s a great sign Jimmy Osman made by ping the presentation is beautiful it was  really nice but the Fig was just the first   time we tried fig and it just was odd it had  a weird texture it wasn’t very nice without  

The Fig the tart would have been really nice  that’s a beautiful tasting thing pastry is   sweetened and it’s light it’s got beautiful fruit  across the top of it he rescued it and he did a   really good job it’s tart and it’s sweet and it’s  crumbly and it’s buttery and it’s very delicious

Indeed well done oh my god well done the start of our semi-finals and I have  to say a day like this has made me really   smile our nine have worked really hard varying  degrees of success a few mistakes made along the

Way but in all actually they fed  those people in that Hall and did us proud now back to the master chef kitchen  three of them will be leaving us it’s a bit   like a novel this you just don’t know  how it’s going to [Music] win [Music]

A warm welcome back to the master chef kitchen  I hope that you’ve recovered in front of you   is your favorite ingredient the ingredient  that you said to us that you love to cook with showcase it alongside anything else you  like from this extraordinary ladder behind us  

At the end of this three of you will be going  home ladies and gentlemen 90 minutes let’s go I want to do the best I can do and I  think I’m getting better each [Music] time if this show is about teaching people  how to cook and getting a passion for it  

I think I’m a good horse to bet on Jimmy  you’re dressed like Jim Morrison it keeps   me awake what are you wearing and I can spill  Lo loads of things on me you never know right   Jimmy what’s your favorite ingredient well you  know I liked halit but I didn’t realize I was  

Going to cut the whole thing and I’m going to  prepare it a couple of different ways at home   we kind of put it in a batter so I’m going  to try and if that doesn’t work I’ll have  

A baked one as well you’re not sure right now  how your dish is going to end up I have a plan   but I have a plan A and A Plan B and I’m  going to go forward with both and see what works

Richard what is your favorite ingredient  my favorite ingredient is haggus you’re   not a Scotsman I’ve got some Scottish  Heritage but I’ve spent a lot of my life   in Scotland and a lot of my life has been  mixed up with Scottish people and I love  

Haggus so uh that’s why I’m cooking it  today I was describing it to Jimmy Osman   and he thought it was like something good  scrape off a Road in Utah but actually it’s delicious Richard’s idea I think is an  extraordinary one he’s going to encase  

Little bits of haggus which is making into a Mose  with straw potatoes around the outside and then   deep fry them like a lovely Chinese [Music]  dumpling I think maybe this will work and I   certainly hope I’ll get some brownie points for  originality although that can go horribly wrong of

Course 30 minutes have gone you got 1 hour left my absolute favorite ingredient is  scallops scallops whatever you want to   call them um but I don’t have them very often  because my husband’s allergic to them have  

You got a favorite plate of scallops you can  remember oh I mean just I so many um there’s   one particular one um that I’ve had in Cornwall  which I’m trying to sort of reenact I’m going  

To do it with a pesto Mash hopefully on a bed  of wild garlic as well so the mash the wild   garlic the scallops and hopefully some bacon  on the top is there too much going [Music] on what I have learned in the competition  is that I doubt myself I must try not  

To do that I must go with what I  think is right to not be a doubting Thomas I’m a bit worried about the fact  that somebody might be going home today   it could quite possibly be me Tommy’s  favorite ingredient is chicken it’s got  

Bacon paprika inside that stuffing  and on top of that chicken he’s put honey I love chicken that was about  the only thing that we could afford   when I were growing up so I’ve grown up  with it all my life you love chicken I  

Think we all love chicken do how are you  cooking yours today I’ve uh spiced it up   and at this moment in time it’s very near  to Perfection and it’s all looking pretty   good your chicken’s near to Perfection  if you say so yourself right Tom [Music]

Correct I absolutely love cooking with salmon  I cook with it all the time my kids love it   it’s healthy you can do it in so many ways  it’s just always in my fridge I’m going to   cook my socks off today I’m going to try and  make the flavors work together whilst also  

Not being too safe and boring [Music]  Cherry is putting with her salmon lots   of things that she likes to eat we have got  crushed potatoes we’ve got Tomatoes pine nuts   and bacon and we’ve got cauliflower puree  I’m sure she doesn’t like to eat them all

[Music] together what’s your favorite ingredient  Alexis it was chicken thighs what what is it   about it I think dark meat absorbs more flavor  I think chicken breast is dull really dull for   sure you look in control do you know what  I realized the whole Panic thing wasn’t  

Working for me I was forgetting stuff so made  a plan stick to the plan just hope it’s good enough he should to serve chicken thigh  with Scalia one of my favorite things in   the whole world it’s a mashed potato Flav with  lots and lots of of garlic and olive oil and  

It gives you a really big kick of flavor  I don’t want John and Greg to think that   I’m a onetick pony and you know oh he can only  cook Greek food but it’s the flavors I’m more  

Comfortable with I don’t think an invention test  is a time to go oh yeah I think I’m going to put   coconut with uh a bit of cucumber and lime  yeah I think that will work this is not the

Time so my my favorite ingredient is planting  it is a bit of a comfort food it does remind   me of my Jamaican parentage both M and  my dad were born in Jamaica they came to   England in the’ 60s so you know there was  always a planting floating around odle’s  

Dish is a sort of Thai curry of prawns  with coconut milk served on top of a   sweet potato and Plante Mash I hope it’s  got lots and lots of spice in that dish last time we put you through you did a lap of  Honor yeah how would you celebrate today maybe  

A lap of honor and the song and a little dance you  know if I go through we’re going to get a little crazy guys you got 20 minutes left what’s your favorite ingredients did um  I’ve chose mackerel why mackerel cuz I think  

It’s a little bit underrated I like to cook  it it’s a breakfast thing lunch dinner it’s   uh multi-purpose and the competition tell me  about how you feel about the competition I’m   feeling good I mean obviously I don’t want  to go I love cooking and I feel that I want  

To learn more you know I want to step it up a  gear the mackerel has to be the center stage   he’s baking it and he’s going to serve it in a  broth almost like an Asian noodle [Music] soup  

I don’t want just a bowl of soup with a few  bits of mackerel Coss top I want to taste the Mackerel my favorite ingredient is fet steak I’m  cooking a traditional dish steak and chips but   obviously because it is simple to get through  I’ve got to do things a bit special with it   and if you did get through I’ll be on the phone  to my wife probably crying again that I’ve only  

Gone and done it which I’ve done at every stage  is emotional yeah he’s got a little pepper corn   sauce traditionally made with the meat juices and  then you Flame the pan to De glaze it with [Music]  

Brandy Neil’s going to use whiskey which is fine  as long as the Whiskey’s not too strong last 5 minutes amazing in a kitchen of nine Cooks  you could hear a pin drop it seems to be   this nervous silence going on everybody their  head down and they’re trying to make their best

[Music] dish final 60 seconds ladies and [Music] gentlemen that’s it stop please stop for his place in the final six  Jimmy has cooked halibut which he   served with mash cetes carrots  wild garlic and a dill yogurt sauce your fish is cooked really nicely  really and I really like the smoothness  

Of your mashed potato I think your vegetable  medley is just chopped up too small I think   you can afford to make it a bit bigger okay  that sauce you’ve made is absolutely lovely   and it shows a really good balance of sourness  sharpness from vinegar and it’s packed full a  

Deal Jimmy somehow try and tidy up these  plates cuz your touch and your pette are Sound Neil’s ingredient of choice was  fill it steak which he served with triple   cooked chips onion rings mushrooms  tomatoes and a whiskey pepper corn sauce that sauce looks very  liquid to me needs thickening up I’d like a crack of seasoning pepper  and salt across the top of that steak I  

Would want my steak cooked more than that  love those mushrooms little bit of butter   on there and they’re bursting full of flavor  but that sauce is an issue it needs to coat a   piece of beef doesn’t it it need it needs to  be a dip a chip in it your sauce isn’t just  

Thin I don’t like the whiskey nut I find that  pieciness of the whiskey with the chips really   quite weird it’s almost floral almost fruity  in its own way and I think that’s a misplaced  

With the steak the sticking boy is a SCE and  I knew it would be at the start of the dish   you know I didn’t get it quite as good as I I  hoped to Richard chose to use haggis which he   deep fried in spiralized potato accompanied  by spiralized turnip and a whiskey cream

Sauce I think it looks great The pey Whiskey sauce is delicious with  that haggus and then a little bit of sharpness   from your raw turnip with the vinegar I think is  great I really really like it but that’s just me  

Thank you I love the potatoes around that hag  is so much I’d like a lot more in saying that   I think that’s a very very good dish the whole  thing is really really clever I think it’s a   knockout thank you I think what I’m most  encouraged by is that they seem to plaud  

My efforts to make food a bit prettier cuz  I’m not a great person for that really and I   really did try on this one Louise’s dish was  designed around scolopes which she’s topped   with bacon and served in a curried cream sauce  alongside pesto Mash Wild Garlic carrots and

Corett your scallops are cooked really  nicely and with the bacon and that Curry   like sauce with the white wine I think  that’s lovely and then you throw a big   hun of mashed potato with that tininess  that comes with basil that just doesn’t  

Work okay I completely Nally agree but you  have got some really lovely color on the   top of those scallops and you’ve cooked them  well as well as a chef wood and that sauce is divine they said about the scallops and I’m  really really pleased because I don’t get to  

Cook scallops very often that I cook them as  if a chef would I can’t be more pleased than   that Tommy’s chicken breast has been filled  with Paprika spiced Greek yogurt wrapped in   bacon and coated in Honey and served  with new potatoes carrots and a cheese

Sauce the chicken itself is cooked nicely and I  like that filling with the yogurt and the spices   and for me I’m sitting somewhere in India and then  I start having the potatoes with the cheese sauce   and I think maybe it’s sort of French I don’t  really like the flavors very much Tommy I’m  

Sorry to say all right that sauce is a little  Rich for me MH little bit too much cheese okay   and I think you’re another one here that needs to  work on presentation sure thank you hopefully if  

I’m still here I will try twice as hard to get  the presentation right deep down I think that’s   what sort of spoiled it really Sid’s favorite  ingredient is mackerel which he shredded and   served with prawns in a Thai noodle soup made with  carrots corett coconut milk lemongrass chili and

Ginger every single part of your mouth  is full of this extraordinary flavor I   don’t believe it’s necessarily showcasing  the mackerel but it’s very very very tasty   indeed thank you he’s got a point s isn’t  it I don’t think anyone would describe that  

As a mackerel dish however it’s a very nice  tasty dish anybody would enjoy those flavors   said they are really good thank you where did  you learn stuff that just made it up as I went along they were were quite happy with the  actual end product the dish the flavors  

The taste so it should be enough Cherry  chose to work with salmon which she pan   fried and served with crushed new potatoes  cauliflower puree roast tomatoes and a garlic mayonnaise you crisps up the skin on the  salmon and then you turn it over so the  

Skin goes soggy again which is frustrating  cuz I really Tred to make the skin really crispy for me the salmon is cooked absolutely  perfectly your potatoes are really tasty with   your garlic mayonnaise however I don’t  like the cauliflower puree and the roast  

Carrots because fish is a lovely salty  flavor of the sea and I think that sweet   root vegetable doesn’t work not for  me I’m sorry I’m not convinced that   all works together you would lose that  fish with the garlic and a cauliflower

Puree it didn’t go brilliantly just together it  was too much and I can totally see what they’re   saying orley’s favorite ingredient is plantain  which he pan fried and added to a sweet potato   mash served with prawns cherry tomatoes  carrots corett and a coconut curry sauce

It does look a bit rough however the plantain  you’ve done in two different ways in the mash   with the sweet potato I think that’s great that  stopped up being really sweet become more mey   and I think that’s delicious and the way you  just fried the plant in the side they’re lovely  

I really like those vegetables in that sauce with  those sweet potatoes and I think we’ve got a very   colorful interestingly nicely flavored thing  but you got to smarten this thing up mate as   you’re moving towards the final everything has  to be right so I can’t let my presentation lag  

Behind the quality of my cooking and the  taste of the cooking so I really got to   focus on that if I get through Alexis’s favorite  ingredient is chicken thighs which he pan fried   and served with Scalia garlic mash topped  with beetroot with oene leaks and a garlic

Mayonnaise it’s not a plate it’s a collection  of things but those things taste damn fine let   me tell you that chicken is moist it’s lovely  the Obin are perfectly cooked they are soft   but they’ve got tons of seasoning on them  as well that SCA is a delight it’s citrusy  

But it’s packed full of garlic it’s almost  hot it’s got so much garlic in it I would   happily Munch The Living Daylights out out  of all of that thank you it’s robust it’s   gutsy it’s proper food every single thing on  that plate is absolutely delicious it went  

A lot better than I expected I’m hopeful  but I don’t want to feel too secure just yet mft semi-finals always going to be tough I think we’ve got to be realistic about  who can cope with the rest of the competition I  

Believe three of them have done more than enough  to March straight through to the next round Alexis Richard and Sid I totally agree  as for the rest of them I think it’s a   tough decision three Cooks will be going  [Music] home I cooked my heart out I just  

Don’t know if I’m going to go through with  that looking at all the other contestants I   think uh I better start packing I’m really  hoping that they remember that most things   they’ve liked so I really want them to let me  stay everything’s there for a reason everything  

Happens for a reason and if I a go the  reason is I wasn’t good [Music] enough I just hope that you look  back on this with a certain   amount of pride because all of you have been great we said we could only take the best cooks

Through the three Cooks leaving us [Music] are Tommy [Music] cherry and Neil thanks guys thank you thank you  thank you good luck oh my God good night it’s probably right that I went today  because I believe the the guys that are left  

In better knowledge of cooking than I have I I’d  would like to have um f on but it’s the way it   goes I don’t think I’m ever going to forget it God  so full off oh my God what an amazing experience  

Like there’s base jumping and there’s driving  force cars and then there’s Master Chef oh my God he’s doing the lap again make  it to last SE it’s a big surprise   hugely welcome I’m very happy right  now that’s unbelievable way to go   via I’m getting a little emotional  I already had the farewell speech

Prepared feel I’ve made it by the skin  of my teeth but I am going to focus now   I really need to focus and get on with  it properly we’re really close to the   final I’m really gunning now for that  final [Music] pleas next time it’s the  

Last of the semifinals and it’s a battle  for a place in the celebrity Master Chef   finals oh it’s going over the side don’t  worry it’s most of it’s going in hooray joh that is beautiful I think  this could convert me into rarer meat