In this thrilling episode of Celebrity MasterChef UK, Linda and Joe face intense challenges, aiming for a spot in the quarterfinals. Linda impresses with pheasant and a unique frangipane tart, while Joe delivers monkfish and a risky hot lemon sole. Join the judges as they critique each dish, ultimately leading to Joe’s victory. The kitchen heat is on, and only one contestant emerges as the winner in this fierce culinary battle!
——-
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?
——-
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.
——-
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
All content is distributed via Banijay Rights.
#MasterChef #MasterChefTV #CookingShow
It’s celebrity Master Chef right now verging towards Terror these celebrities are all passionate about food I just want to have fun and cook we’re looking for that exceptional cooking style someone who’s more than just a good home
Cook someone with that extra something special I’m just not a very good loser you know I want to Win last time these six celebrities didn’t quite make the grade now they’re back for one more shot at the celebrity Master Chef title but who will make it through this time to find out they must survive three rigorous tests first they have to invent two dishes from
Scratch out of a mystery box of ingredients with the juices of those fruits I think it is lovely then they must survive the pressure of cooking for paying customers we got to get this out much quicker come on they’re going cold yes chef and finally they have to wow
The judges with their best two course menu the combination of sweetness and citr bitterness from that lemon is in perfect balance but after all of that only two can make it through to the [Music] quarterfinal the first three celebrities now have to prove what
They’re made of show us the difference from what you were like before to where you are now as Cooks two dishes 50 minutes ladies and Gentlemen let’s cook the celebrities must design and cook two exceptional dishes from any of the ingredients which include turkey oine nectarines cherry tomatoes green chilies mozzarella cheese and
Yi we have Linda Barker back and we know Linda Barker as an interior designer I was gutted when I had to leave last time I kind of really want to I really want to do well this
Time you know I really want to kind of just go a little bit further if I can ironically Linda Barker did not understand the design of a plate of food and just kept on throwing ingredient after ingredient after ingredient I think the way you cook is brilliantly the way
You’re putting stuff together is bouldering on the ridiculous oh God let’s see how much Linda has listened let’s see how much she has improved second time round on MF I am going to give it my all I want to win Linda nice to see you again when you left us it was a
Pretty hard thing to take wasn’t it oh it was I was gutted I was really I was I was raving you know I I couldn’t sleep at night I was going I was so cross with myself so it’s really nice to
Come back how far in the competition can you go this time a well I want to go all the way don’t I you’ve got only 20 minutes left Joe McAn we know as an actor and an Entertainer nothing wrong with Joe M’s
Cooking he just got knocked out the competition by a very very good Andy Peters well John and Greg said some very nice things about my cooking last time and it’s fostered a kind of an ambitiousness in me that I haven’t felt for years that is a symphony delicious food
Joke let’s just hope he’s been practicing and his food has got better and better cuz it wasn’t far off before yeah I’d like to win I really would like to win I’d like to win with a smile on my face and get through all the pressure without kind of
Exploding Joe hello mate you were pipped to the post by Mr Andy Peters yes and his FR through desserts and he’s through through desserts um do you think though now that your food has got better well hopefully yeah I mean I’m going to kind of try I’m
Trying something way out of my comfort zone you know sort of like kind of I’m going to try a little bit of dessert thing and we see if we can’t get a result from that are you more determined this time much more determined yeah although the mystery box has
Thrown me a little bit I’ve got to tell you so I better get on with it really guys you got 10 [Music] minutes niia Benjamin we know as a comedian we know as a television personality
And the comedy value really came out oh last time couldn’t have gone any more wrong had I planned it it tastes basically of raw apple and then I get that lovely aftertaste of biting into the
Seed of an apple and the bitterness just fills my mouth n last time was a real novice I mean she struggled but there is promise she gave me a lovely lovely pudding no that’s lovely yeah will
She be a to focus today or will a m like a comedy go all over the place I’m so not nervous this time I nah come on now I’m just going to cook for me n yeah you’ve come the big smilees come with you I
Was so rubbish the last time so yeah you know the only way is up is it why have you decided to come back to mastership because I had so much fun and I just want to show that I can actually cook
You have just 2 minutes to get your food on your plate 2 minutes to [Music] go that’s it that’s it time’s up interior designer Linda hopes to impress with her first dish of turkey stuffed with basil and mozzarella served with roasted oines and tomatoes it’s well seasoned it’s well cooked and
You have lots of flavors of Italy on one plate cool thank you there’s a real richness and intensity that’s coming from those baked o jeans the onions and the tomatoes your turkeyy is cooked really nicely and lovely and moist with that mozzarella sitting between it I think it’s a really well-cooked dish hey
Thank you will her nectarine crumble served with custard continue her good start it could be a little crunchier on the top the flavors I think are absolutely lovely it looks good it is what it is and it delivers in flavor very
Good actor Joe’s looking for a positive start with his pan Fred turkey with tomato oine and mozzarella I love that sweet tomato with the soft oine and the mozzarella and it doesn’t seem a place for the turkey with the chili right
Right when I’ve got the texture and the flavor of the oine and the turkey together with that mozzarella cheese it’s all becoming a bit rubbery and a bit hard can his nectarine flan and whip ripped cream win over the
[Music] judges not too sweet still some sharp flavors com in there whipped cream I’m happy lovely crisp buery puff pastry with the juices of those fruits just going out the side I think it is lovely comedian Nas’s first dish is baked oine with mozzarella tomato
And [Music] onion the tomato sauce with the onions and the basil of running through it and the mozzarella on top okay but the OB jein need more cooking you got onions in there that aren’t cooked the OB jein are still firm so there
Are lots of issues it look pretty though didn’t it no oh after a bad start can n I’s second course of turkey escalopes served with noi and tomatoes impress the judges I like the little turkey of scallet with the nuts on the Outside The Noy itself
Has been cooked well cuz simply all you do is drop it into boiling water take it out you put some butter and Pepper with that it’s hard for me to comment on the salad because the
Salad is one of tomatoes Basel and like lots and lots of sharp garlic but he might taste it and go the only flavor is garlic samic vinegar and tomato it’s not a success good to see you back not a bad start off your go we’ll see you back here
Soon I’ve got to say 2third of this kitchen did extremely well I thought that n was going to come in here and really make a smile with her food and she didn’t we had a bowl of undercooked
Oine undercooked onion and then we had turkey with nuts with NY with no sauce didn’t realize that it needed a sauce so silly I want to pick the positives from Joe cuz I know the guy’s a
Good cook but he lost his way with his first dish but his pudding was was very very good indeed I’d really like to get through I really really would like to get through I I think at the moment it looks like you know Linda’s the one to beat Linda nicely cooked turkey
Mozzarella and that that and a see touch of Basel in the center of it it was a good dish the flavors in that crumble were lovely sweet and sharp and toasty from the nuts very good I
Feel a bit like a teacher’s pet um yeah I think I came out vaguely on top professional kitchen tomorrow for our comeback contestants and I’m really interested to see how they’ve prepared themselves for that once again a professional kitchen is different John it brings a different
Set of pressures I’m ready looking forward to the restaurant kitchen because you know they tell you what to do show you how to do it and that’s how I learn you know I’m a a real practical
Learner hopefully it’ll be okay there’s a lot of pressure you are kind of living on the edge of your nerves it’s close to what I do it’s like when you’re on stage there’s no time for messing
About whatever it is I’m set to do I would like to do it as near to professional level as I possibly can it’s early morning and Linda Joe and nin arrive at Turkish restaurant Kazan In central London they’ll be cooking under the watchful eye of head chef Lev Hassan uh today we’ve
Got a very busy service okay so I don’t want no mucking abouts I want seriousness there’s no celebrity tants in here so let’s go for it okay thank you follow me during service ninia will be responsible for cooking the grilled monk fish and prawn kebabs when I came in
It I was just like oh no I just hoping it would be egg and chips Linda will be in charge of the lamb cofa cooked in a traditional tomato sauce which requires a delicate balance of spices if
Six orders come in we’re fine it’s when 20 ers just come in then you know then it starts to get tricky Joe is Manning the grill he’ll be in charge of cooking all the chicken and lamb kebabs
I like the whole pressure thing this is like a performance in here this is like theater once the clock’s starting you can’t stop you can’t go excuse me it’s midday and lunchtime service begins okay guys we got the first order in two mix Mees one chicken shish one lme Shish let’s go come
On the chicken obviously well done but the Lambs are medium okay make sure you keep an eye on them okay right we got two monk fish and two of the is C let’s go okay when I give you an order I want to hear yes chef yes chef
[Music] yes Linda’s first to get her food to the pass but will her lamb coffers meet Chef’s exacting standards let’s clean up the plate and go not bad for the first ones thank you Chef Joe’s up next his chicken and lamb kebabs must be cooked perfectly to order okay Joe we
Got to get this out much quicker come on they’re going cold get out as soon as possible come on guys I can’t hear you yes yes chef okay let’s go ready to go Chef Joe there’s no way you can
Serve that that’s that’s raw that would be too pink yes chef right in the middle you’re right a bit we can’t s that to the customers well it got it got kind of confusing in there there was like
Things flying around and I just I lost track of wit Lam was wit Lam okay this is ready we should have two monkfish kebab and two is on its way how’s it going there you’re looking a bit concerned there ain’t getting hot [ __ ] is it no it’s not n is struggling to master
The grill and she’s falling behind with her monkfish kebabs not ready yet Chef I’m afraid Chef why aren’t you keeping up um because I put them on late chef that’s why put them on
Late yeah you got to keep up with the others I do you’re right let’s BR him off on the grill okay my head was somewhere else and I don’t know and so now I’m going to be late so it’s
Terrible meanwhile on the cters Linda is coping with the pace but has she got the right balance of spices you need more queing in there and a bit more for chili your recipe is deviating a little bit from the original otoman recipe put Lo in can’t change a re chili oil was
Because you wanted I’m talking I’m talking Chef thank you very much you can’t change a recipe that has been around for 300 years okay let’s go I think there was a little lack of cumin you know they’re so precious about their spices with the restaurant now full
Lunchtime service is in full swing two chicken and one lamb shish are they ready Chef yes chef Joe and Linda seem to have found their feet how’s it going Joe one chicken sultan Kebab to go Chef thank you very much there we are sir well done it’s looking much better well done thank
You Chef okay Chef ready to go put the lid on it and let’s go but for ninia the struggle continues careful you’re burning that you’re burning yeah that’s cooked now Chef no you’ve been complaining about the grill all afternoon there’s nothing wrong with that whatsoever yeah chef [Music]
Chef one month fish okay ladies and gentlemen well done you survived thank you Chef thank you [Music] Chef Nina she just kept blaming the grill I could see nothing wrong with that Grill it’s
Been working fine for 10 years I don’t see what the problem is with it a slow and I didn’t get the fish out and it wouldn’t go brand and it was tough tough tough Joe was listening to the chef properly
It wasn’t too much joking around I wouldn’t mind him working for me he was uh you know was on the ball I enjoyed myself I really did you know I could I could stay here all afternoon yeah Linda
Was quite good on the stove uh she did try and deviate from the recipe a little bit and once once I put her straight she she corrected it and and it turned out not bad not bad you’ve got to keep your
Eye on the ball cuz it’s it’s a tough business really tough business if I had to choose somebody it would be It’s A Hard One to to pull because uh Joe was really quite good but Linda seemed to
Grasp getting five six orders at the same time that’s what it is all about in a professional kitchen now they’re straight back to master chefhq to show how their experience has improved their cooking this is the big one really this is the big one
It’s important to get this one right having been here before and Fallen at this hurdle I would like to get over this fence this time I really really would oh my go got cook again it’s just you know my only saving grace is that I know exactly what I’m going to
Cook welcome back there’s a quarterfinal place up for grabs these are your two dishes let’s cook after two strong rounds can Linda continue to impress with her technically demanding two course menu hello Linda hello what are you cooking for us you are going to have feasant with a
Wild mushroom sauce mashed potato like really good with cream and butter seavoy cabbage and then a pear tart franie pan these are classic dishes do you have the necessary skill and know how to really carry them off with a plum this tastes Divine Divine I I don’t
Think you could get it better in a restaurant now that’s setting myself up for a big fall I know I know it’s good though it’s good you got a hell of a lot of work I know I know you keep
Talking I think ly has got a wonderful menu I love pheasant Wild mushroom sauce and then a pair of franch pant for those dishes to be fantastic every single component part has to be right they’re Classics yesterday Joe wowed with his nectarine flan can he keep going and
Walk away the winner tell us what we got then mate I’m making a hot lemon curd sule why did I make a suet anyway which one of my favorites I love it and I’m making monkfish and Chito on
Herby lentils a sulle that’s pretty risky yes it is but at the same time it’s a great dish it’s a great dish full of flavor and if you get it right it’s a beautiful
Thing Joe is giving us big meaty Joe food then we got quite a pretty sou Flay to finish John a Soule is seriously risky that is highrisk food after a disappointing first couple of rounds ninia needs to pull out all the stops with her own two courses [Music] Nia these two dishes of
Yours are they going to propel you into the quarter final I don’t know if they’re going to propel I mean Propel is like a strong word you know what I mean can you tell us what your
Two dishes are coconut tart for Afters and um chicken wings with um sweet potato mash and a bit of gravy so this food is inspired by my belly this food is inspired by my belly you
Are actually going for it now aren’t you trust me I know what I’m doing I just know what I’m doing it’s really nice to see n relaxed and cooking the food she really likes to eat it’s just whether she can produce the food good enough
To keep her in competition you have 6 minutes 6 [Music] minutes two minutes that’s it stop Linda is starting with roasted pheasant with wild mushroom sauce Cavo cabbage and mash her dessert is a pair frangie pan tart everything you cooked is cooked very
Very well the textures are perfect that mushroom sauce should deliver a bit more flavor the actual um bird itself is really well seasoned and really well cooked the issue we’ve got is the richness of that cream in those mushrooms it
Just needs a bit more oomph so close we will bring in the pear and franie pan you’ve got Sweet Orange then you’ve got the boozy heat of the amoretto then you’ve got pear then you’ve got chocolate then you’ve got Mazy pan that’s a lot of flavors to come out of one
Pudding the frangie pan is cooked and lovely on the outside and full of the flavor of almonds and chocolate the Orange is slightly displaced it really shouldn’t be there it’s just one flavor too many Joe’s first course is monkfish and chizo
On a bed of herbed lentils for dessert he’s made a hot lemon [Music] sule you get a Herby lighter feel that makes way for sweet fish and then you just get that paprika mellow heat very good Jer thank
You I think it’s all really well cooked but the whole thing is being kept together by the Torito sausage cuz there’s just not enough toito on there for the proportion of lentil that’s your Chito and monk fish look at that lemon sule that’s a lovely looking
Thing the combination of sweetness and citric bitterness in that lemon is a perfect balance it’s um it’s a very very nice Sul it’s full of that sort of spicy lemon flavor it’s sweet but I think it needs a couple more
Minutes just to finish off that egg white and just make sure that it’s cooked all the way through nin’s first course’s fried chicken wings sweet potato mash crackers broccoli and cheese with a carrot and tomato gravy followed by a coconut jam tart with piped cream I’ve never
Eaten brocc cheese and Rich cracker before no you haven’t uh I’m looking forward to it the big flavors in there are broccoli cheddar cheese and crackers I know that’s delicious it’s actually quite a nice flavor but it you you can’t then taste the spicy
Chicken I really like the actual chicken Wings cuz the meats lovely and soft they’re well cooked they’re sweet they’re vibrant and I think it’s a it’s a a tasty ensembl can’t say fur than that this is your [Music] tart that is really really good flavors fruity Jam mellow coconut that’s lovely lovely
Lovely I think it’s tasty I really do I still ask the question do we think that that that is enough to push you through to the quarterfinal I just think that lots of people eat [Music]
It Greg and I are going to sit on the sofa discuss you as cooked and your food off you [Music] go interesting day really because all of them I think have worked very very hard
It’s a very very good standard of food in this room in part ninia was not up to it in the first round she wasn’t as good as the other two in the professional round and her food isn’t as
Complex or as good in this round the idea of the spicy chicken wings I thought was really really good the idea of the cheese and the broccoli and those crackers was a little bit overpowering but
Then the idea of that that little Jam tart it’s nice oh just the plate just look so tempting as they were tasting I was like oh gosh I want to be tasting this but I think we going to be honest she
Doesn’t have the skill just yet to batt it out with the other two she’s got to go out this is a decision between Joe and Linda I like uh Joe style I do I think the monk fish and treat to
On top of lentil was absolutely right it’s a big big family dish it was sort of all out of proportion for me cuz there’s too many lentils on the plate if you had of eaten in the whole dish I
Think by the time you got to the end of it you would have been slightly disappointed sule very very good balance of flavors the sweetness and the sharpness of the lemon really in incredible thing to do on Master Chev that is a confident cook it’s a tough one to call so I’m feeling
Very very nervous I would hate to go home again Linda had two pretty good dishes pheasant mashed potato cabbage and mushroom sauce pheasant cooked beautifully good mashed potato nicely cooked cabbage but the whole thing was lacking in flavor because the mushroom sauce didn’t deliver
Chocolate freny pan tart with pear and amoretto cream what a great idea and again Linda’s worked really hard making a pastry making a frangie pan I doubt the wisdom of trying to mix orange chocolate Cream amoretto franie Pan and pear too many yeah I did overstretch myself cuz this competition’s hard
And I knew I had to pull something out of the bag to go through deis time who’s it going to Be our [Music] winner it’s Joe congratulations [Music] I’m so happy with my performance they can’t take the Michael out of me this time for saying what a load of rubbish it’s time they can go well it’s not restaurant type food but it’s edible it’s not
Good to to be out of a competition at an early stage so that’s it’s I’m gutted about it [Music] I am really really pleased I haven’t been Mis pleased in a long long time it’s great really really great I’m hungry for it now yeah Bring it on Bring it
On Joe will be back for the quarterfinal but up next three more celebrities battle to join him in a way it could could could be worse because I know exactly what’s coming so I know what the I know the pressure and I know how hard it is it’s a hard
[Music] competition I feel just as nervous as last time you know than I uh when I did it before I try not to get stressed but you know this is an adrenaline business it’s a competition and you’ve got to be at the top of your Game you’ve had one go at this already you now realize how tough this competition is or you got to do is cook our two dishes 50 minutes make sure they’re beautiful let’s cook the celebrities must design and cook two exceptional dishes from any of the mystery ingredients which include rump steak potatoes
Green pepper corns red peppers shitake mushrooms chili and mixed Berries Jeff Green is back and we know him as a comedian who wouldn’t want to win Master Chef you know I’ve only ever won one award in my whole life and that was for 25 M breast stroke last
Time he had some really interesting ideas he could deliver some real flavor but he didn’t quite have the skill to carry him through the competition it’s probably not a dish right it’s two things on a plate I used to be experimental I called it experimental what it
Meant was ignorant and now it’s changed to a little bit of knowledge and so I sort of know where I’m going with things Jeff I got to say I was watching you use a knife yes it’s pretty obvious that you’ve been practicing those charges have been dropped what what is your
Preferred style of food now Jeff um I mean I’ve was trying to get out my comfort zone which is basically trying to get out of pastors and and just using the same ingredients um so it’s fairly it’s fairly Collective how far can you go this time je currently I don’t
Have the skills to win but I’m I’m going to be acquiring those skills and I think I can win it Wendy Peters we know as an actress and she’s been loved on Coronation Street for a very very
Long time I am quite a competitive person I don’t the point of doing something if you’re not going to do it to the best of your ability and want to get further Wendy has proed she can
Do sweet food I’ve been cooking for 25 years and you today taught me how to do a sticky tofe pudding proping but can she do Savory food as well just hopefully this time will have I think
Maybe hopefully sorted out my flavors a little bit Wendy we know you’re a very good Baker by the look to the bowl over there and a pot going on we’ve got ourselves a bit of a PUD I thought I’d have
A go at a pudding yeah how uh how good are you now then I I don’t I don’t know I’ve just been doing for the last year what I would do anyway at home I’ve been cooking every evening for the
Family so you know I obviously practice quite a lot but what makes you think you’re going to do better this time hopefully I’ll do better because I will be less nervous I was so so nervous and so worried about it one of the reasons for coming back was just to actually enjoy it
Cuz deep down I know I can do it so I’ve just got to [Music] relax so 6 minutes time [Music] travel Steven P is a Great British actor but is he a great cook actors always look as if they know what they’re doing but I want them to to actually see some results
This time what we saw last time was he kept on throwing ingredients at a dish hoping it’s going to get better what you have is two nicely flavored dishes both coming and crashing into in the middle it’s too much can he strip his food back and give
Us Purity it’s great to be back I want to show that uh there has been a marked improvement so what are you m Chef Ambitions this time around I think from last time I was surprised at how badly organized I was you know you gave me five out of
10 last time and this time you know I’m hoping for something like six 7 you’ve got two minutes stop that’s it time’s up please [Music] stop comedian Jeff hopes to show he’s developed with his first dish of shitake mushroom soup that’s one seriously concentrated very very
Strong beefy mushroom soup I do like it a lot thank you good meeting beefy flavor I question the texture because the shitake mushroom is quite rubbery there was a lot of trouble chopping those they bounced all over the kitchen can
He continue to impress with a beef pepper and sugar snap pea salad dressed with [Music] vinegret the textures are fantastic that really lovely Crispy Crunchy cabbage and the sweetness of the sugar snap peas the dressing itself it’s lacking a bit of
Oomph the crunch of fresh vegetables nice chew the meatiness of the rare beef I think it’s a fair fair combination you’ve come in there this time to cook haven’t you Coronation Street actress Wendy’s first dish is beef stroganof and [Music] rice
You’ve cooked your beef a little bit too much which is a cuz the flavors in there are absolutely superb the creaminess and meatiness of those mushrooms kept together with that lovely creamy sauce that’s really nice your flavors are absolutely right lovely cream with the rich rich mushroom
I think it’s a really good idea will her almond sponge pudding with berry compot and cream shows she’s still a master of desserts that’s just lovely that is just lovely there’s the sharpness of the fruit there’s the sweetness of the fruit truly lovely
Food I love the buies of the pudding and the fact that all that hot fruit and the juices started to seep through it you have set yourself a really high standard can you keep the high standard I hope so yes I can Brooks side actor
Steven hopes to impress with a beef stew with red peppers sugar snap peas and potatoes the beef is just soft just but I I love the fixed sauce I really like the depth of the seasoning it’s that red pepper I find a bit weird in
There it is strong and it’s beefy you got the flavor right texture the meat’s not great yeah his second dish is a summer fruit pie served with cream what happened burnt the pastry John if it hadn’t have had that sort of bitter charred top on it it would have been really
Beautiful need some more sugar in that fruit cuz it’s just too sharp now you’ve come on here you’ve made your own pastry you couldn’t make pastry last time you were here no not a chance well done we’ll see you again soon off you [Music]
Go we have three celebrities who have come back for a second chance and I tell you what that was a great start today the turn around in Jeff is quite incredible mushroom soup really good love the flavor in there slightly rubbery the beef salad for me it didn’t have the deafness of that
Soup that I would have liked to have seen from Jeff and I say all that because I think Jeff’s going to become a really good cook I’m glad that they said that I’ve improved because I know I have
Wendy is a fabulous cook that strong off affair she had there that creamy sauce with the mushrooms the beefy mushrooms and that beef I mean lovely flavors the technical issue of course is the beef was overcooked the dessert all those berries piled on top of the sweet pudding with the almonds and
Lots of sugar extraordinary everything Wendy cooked today looked elegant looked concise but there are a couple of little tiny technical issues a little bit panicked about the beef thought oh heck what can I do with this and I could see that it was slightly overcooked Stevens moved on but as
He moved moved on enough I mean he did as a stew good flavorings nice and beefy and he seasoned it well but the meat was tough the pie itself I think the idea of that pastry on top was great
That is a skill he did not have last time he was here and then that pastry burnt it’s the mistakes that let him down that dish was going really well just took my eyes off it for a couple of
Minutes and that was the end gutted absolutely gutted so next next up we’re sending our three celebrities back to a professional kitchen this time I hope they learn from it and they use those lessons to come back in here and cook their own two dishes with real style looking forward to
The restaurant because I know I can do better than I did last time probably was the bit last year that I enjoyed the most I loved learning how it all works might just have to concentrate
On my own work rather than undermining my fellow contestants but if I can find find a way I will Do it’s early morning and Jeff Wendy and Steven arrive at the Italian restaurant Cantina del Ponte overlooking the river [Music] temps they’ll be cooking under the watchful eye of head chef Brian fanton we’re incredibly busy for lunch over 90 books this a typical lunch service so everyone’s
Going to come in all at same time we’re going to get slammed so you need to be on the ball so all the best each of them will be responsible for one dish during lunchtime service push it right
The way in brilliant yeah y Wendy will be cooking a starter of scallops with roast pumpkin risotto I’ve never ever cooked scallet before and it’s something I love but fingers crossed I can get
You know the dish out on time and cooked prop Jeff is cooking the pan fried sea bream with beans and cherry tomatoes I am apprehensive because there’s new skills being learned here on the job which is
Not really way you should be learning new skills and Steven is in charge of duck breast with bowls of seavoy cabbage spelt wheat and balsamic Jew so it’s up to you now to make it look like that every
Single dish must look the same what can go wrong what can go [Music] wrong service begins and as the restaurant fills Wendy is immediately swamped with her first orders first check four scallop
One bream one duck okay Wendy what you need to do is have your frying pan on get your olive oil in there because you’ve got 12 pieces of scallop to fry that’s it great now scallops them to
Overcook absolutely beautiful well done let’s get them on the hot plate let’s go oh I’ve SE a bit there I don’t like that she knows what to do the rice goes straight on she cooks the scull at the last minute let’s see if she can sustain it through service that’s a difficult thing
Thisway table 4 One Scarlet one bream one [Music] potato Jeff’s next to get an order for his SE bream I’m not the world’s greatest multitasker if someone gave me a chewing gum now my headed explode okay potatoes are up now we need to be ready that’s it more juice more juice in
The center that’s it but carefully okay right get another plate cuz you’ll have to replate it cuz you’ve got loads of dribbles all over the side of the plate I’m going to have to replate that am I that all back in there drop that back in there we start again clo cloth
Cloth thanks Jeff Jeff is very nervous and he wants to get it right so yeah we’ll get few more D you’ll get happier we get more confident and then we’ll be laughing big table ladies and gents six duck and one bream yes that’s the seller can Steven cook all six duck
Orders perfectly and plate up on time now okay what do we think is that how we did it before no take the duck off okay take the ball off and we’ll replay okay there’s a ratoo sitting there
2 minutes longer and we’ll have to replate the whole table right on the pass so off it goes it’s halfway through service and the restaurant is packed sway table 40 one bream one duck four scolars how long 2 minutes come cook cook cook cook I’m enjoying it yeah
Having a really good time smells so fantastic 30 seconds Chef [Music] perfect SC on the pass Chef beautiful very much Chef okay and we go with a big taable with five scallop six duck one bream where for my bre where’s my bre on the fish section Jeff is still struggling with his
Nerves that going to be ready in time that’s good yeah that’ll be ready in um cuz you’ve got 3 minutes we’re lacking y we’re lacking the speed okay now Jeff you think the seab beam’s overcooked
Cuz it’s been in the oven for about four or 5 minutes it only takes 2 minutes take it off just do it do it again with the fish ruined he has to start again very impressed no one’s swearing
Chef are you happy with this very good nicely cooked wonderful it’s it’s this is in at the deep end there’s no denying it main course four ducks three bream one scolar yes sir as service
Draws to a close Steven’s duck is as popular as ever but he’s struggling to keep on top of big [Music] orders Steve um I think we’ve got a problem here this Duck’s cold it’s got to go back with a table waiting Steven’s holding up the whole service okay can you retake the scallops
Back yes chef we’ve had a bit of a balls up we just a little bit cool on the duck so we have to do a replate ladies and gentlemen one person goes down and produces a bad dish that affects
Everybody not just them and off for the three dock come on let’s go we’re going to call away two more tables in a minute you have to move yeah let’s go get the sauce on everyone else
Is waiting for you that’s it perfect beautiful just a little bit more and that’s ready to go very much thank you very much well done ladies and gentlemen brilliant service today thank you I thought they’d let themselves down but they didn’t Wendy a presentation was there her seasoning was
There the cooking of the scolars Fantastic was hard but I think by the end i’ sort of got the timings right and put the whole dish together it was really good fun Steven wanted to get things right he did until he served his cult old duck and that’s the biggest failing that
The kitchen can do but overall he did very very well with the tasks that he had to look after few mistakes but let’s be expected so uh I was quite happy with that in the end Jeff I think
He slightly lost concentration and unfortunately one or two fish had to be sent back because they were overcooked that was an amazing uh Adrenaline Rush it’s exciting in it for me and a terrifying way because I don’t like to get it wrong the one that’s was the most confident and the most
Active and service in the best Communicator was Wendy I would employ her she was free now they’re straight back to Master Chef HQ to show how their experience has improved their own cooking I always had A Punch’s chance this is the last round and I’m going to have to punch
Really hard I’m probably a bit off the pace so really I’d have to not make any more mistakes I’m just really looking forward to it I want to go on and I want to do better than I did last [Music]
Time what we want to see from you today is how good your own food really has become 1 hour let’s Cook after a standout performance in the Pro Kitchen Wendy is hoping to press home the advantage with her own two dishes I am doing um roast Cod on a chickp and shito stew and lemon cream with raspberries and puff pastry biscuits do you think now that your Savory notes match
Your sweet notes I’d like to think so cuz that is my aim is to become a better all round cook what is your aim now for master uh to get further than I did last year and hopefully go on and win
It well yes lemon cream with the raspberries lovely it’s the stew that concerns me is it raised high enough to get her through to the next real believe it or not you’re halfway there yesterday Jeff won praise for his mushroom soup and he now hopes he can impress with a
Demanding two course menu Jeff I don’t think I’ve yet seen a contestant Master Chef with one hand in one pan and one in the other what’s going on here um a man ever slightly on the verge of Panic it’s
A big ask but I am going to be cooking Rabbit Hash with a peacon sauce and a um lovely salmon with a olive crust what would it mean to you to make it to the quarterfinal I mate I would be absolutely
Chu to go through because it’s a good competition you know this is this is the nuts and bolts of living it’s food it’s different it’s exciting I’m really looking forward to him is whether he can
Pull it off can he get the timings right can he get the flavor right there’s just 5 minutes left people after burning his fruit pie yesterday Steven needs to prove he can cook two perfect classic
Dishes Steven I have no idea what your food is going to look like but it smells Divine what is going on we’re doing um brazed Brill in Tagan and right pudding you want to do better than last time obviously are these two dishes going to demonstrate you’ve done better and how definitely
Better choice they’re going to be better presented and hopefully they’re going to taste better at the moment it seems to be going all right for some strange reason I love classic food and Steven is doing classic food the difficulty is it has to be absolutely perfect can he get every single piece
Right 2 minutes left oh never mind got two more time’s up that’s it Coronation Street Actress Wendy has cooked roast Cod on a spicy tomato chickpea and chizo stew and a dessert of lemon cream with raspberry [ __ ] and puff pastry [Music] biscuits it’s Rich tomato then that lovely meaty
Cod you do have Spice in there it’ be nice to have some more spice I really like the flavors of the perfectly cooked cod with the sweet tomatoes and the sauce but as a dish I I I feel as all can probably pack a bit more of a punch from Cod to
Lemon wow what a mouthful it’s just fantastic oh thank you sharp first of all and your wife’s go and that quickly goes away and becomes sweet and ends with a trly biscuit that is delicious that is absolutely delicious comedian Jeff’s first course is Rabbit Hash with fig and rocket and
A pecon sauce followed by salmon with an olive crust on a tomato and red pepper compt the sauce is almost citrusy and then I get the slight pepper of Rocket but it’s hard to pick
Out the rabbit in the potato I I can admire the skill but there’s not enough flavor in that dish okay it’s almost there it’s just the fact that you don’t really get the Rabon let’s have the salmon that’s a lovely looking thing I love the smokiness of those Peppers matches
The sweetness of the salmon those flavors are delightful we have got sweet peppers and onions and tomatoes and this lovely little sauce sitting underneath and then the richness of that olive oil crust with its cheese and the bread with the salmon
Which is lovely and subtle in the middle of it I got to say Jeff the work you put into this today I think is extraordinary do you think you’ve done enough I have no idea Brookside actor Steven has cooked brazed Brill in caragan sauce with new
Potatoes and baby leaks followed by a rice pudding with summerberry [Music] compt there’s a really beautiful balance in that dish of the strong fish and the wonderful softness of the white wine sauce I think that is beautiful I think that’s super Ah that’s that’s a pro dish
Mate let’s have a look at this rice pudding the flavor of the rice pudding is almost like condensed milk it’s very very sweet with a hint of vanilla in it but the texture of it is rice which is uncooked and scrambled
Egg dry cooked it for too long and too much sugar on it it’s is killing it whoa that was a high and a low wasn’t it yeah one one end of the scale from the sublime to the ridiculous yeah your work is now done ours is about to begin off you
Go never mind we did [Music] it we have had free celebrities who’ve come back here for another go at Master Chef and they really mean it I think we’re in for a real tough judging Steven I mean
Quite amazing he gave me one of the best dishes I’ve ever tasted on Master cheef followed by one of the worst dishes I’ve ever tasted on Master cheef but that fish was delicious it was succulent and perfect but rice pudding to me it’s sticky it’s creamy it’s sweet and his
Was dry and scrambled eggs with undercooked rice and the issue with Steve even is that we have technical Brilliance with the fish dish and Technical inadequacies with his rice pudding they must be really confused with me because I’ve done really well with one dish and so spectacularly
Badly with the other one missed like two people coming in oh tell Wendy’s a great cook I thought her lemon and raspberry concoction was delightful I love the way you got such lemon sharpness and just when you thought it was too sharp it mellowed down into sweetness we’ve always said with Wendy
That her sweetness notes are absolutely right and the Improvement has to come on those Savory notes the Tomato chickpea and Chito stew with its pie of roast Cod beautifully cooked fish wonderfully made stew but for me it just didn’t marry together it wasn’t Perfect by any means but
It was along the right lines I tell you what that Jeff has really come on but I don’t quite get the rabbit what I got was rocket and a slightly acidic sweety sauce and I’ve got no rabbit at all but I
I really liked his salmon I I thought it was cooked well and to have the sweet salmon with those sweet but Smoky bell peppers I thought it was nice very very nice technically Jeff by far wins the race as far as flavor’s concerned I’m not quite sure yeah rabbit didn’t have enough
Flavor there’s no point at tasting beautiful tomorrow cuz today was when it was evaluated I don’t really know who I want Steven today delivered one of the best dishes I’ve tasted on M Chef Wendy it’s all round lovely cook does a lot of cooking cooks for the people she loves
A lot and it shows Jeff though the enthusiasm and the work fills with a what do we do who goes Through but we can only have one winner one quarter finalist that [Music] winner is Wendy conations well done Sor well [Music] done congratulations I’d have been more pleased that I won but I did so much better this time than I
Did last time not getting past the first round is rubbish but all the things I’ve learned will not go to [Music] waste I’m CBR right now as my daughter would do yes it’s brilliant and I think it’s even better this time around because as well as winning I’ve had an absolutely
Brilliant time it was a really tough competition and I’m just really thrilled thrilled I’ve got through Wendy will join Joe for the quarterfinals to battle against two other celebrity [Music] [Music] chefs
2 Comments
I wonder if the show pays for all of the wasted expensive protein that the candidates have to throw out during the restaurant segments. Does it come out of show production costs, or do the restaurants benefit from exposure during the airing. Hmmmm 🤔
😹 Laughing at the ‘cold duck’. They should keep the American sparkling wine beverage on hand for just those moments, and serve the dish up accompanied by a glass of the sparkling wine.