Watch as 20 celebrities enter the high-stakes kitchen of Celebrity MasterChef! In this episode, they face the Mystery Box Challenge, creating one plate of food inspired by American diner cuisine. From chicken wings to beef steak, the contestants aim to impress the judges with their culinary skills in just one hour. Nerves run high as they navigate the pressure, unexpected twists, and unique ingredient combinations. Who will conquer the challenge and advance in the competition, and who will face elimination? Get ready for a rollercoaster of emotions and tantalising flavours in this intense cooking battle!
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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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Celebrity Master Chef we’ve got ourselves 20 celebrities who want to show us how good they are in the kitchen I’m relaxed at the moment I’m sure that’s all going to change many of them can sing dance act we don’t care about that what we care about is whether they can
Cook I am the boss in the kitchen I get a bit kind of precious about my cooking who’s not going to just be a flash in a pan light the oven set the stove sharpen your knives let’s [Music] go 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’m a scouser so I I can always think of my feet in any given situation I’m taking my chef very seriously I think people are going to see a very different side to me I’m
Going to have a good time and hopefully I can feed them with some of my magic I am really competitive if I let my competitive nature take over then I could end up in serious trouble cooking is not my speciality I’m a TR it I will give it a [Music]
[Music] go a warm welcome to this the master chef kitchen you’re here hopefully because you like to cook or all we would like right now is a plate of food that we don’t mind tasting your first test is a good oldfashioned Master Chef Mystery Box invention test one plate of food
And you’ll have just one hour to do it in so ladies and gentlemen Reveal Your ingredients oh it looks [Music] good today’s mystery box is inspired by American diner food it includes chicken wings beef steak bacon corn on the cob cheese avocado blueberries and
Marshmallows 1 hour one plate of food don’t poisonous let’s go swimmer Liz Johnson has won a medal at three consecutive paralympic games including taking home gold in Beijing 2008 obviously being a swimmer I’ve always cooked lots of food but
It’s been to fill me up I don’t mind eating my own food but I’m not sure anybody else want to eat it Liz you seem like you’re doing okay yeah I struggled initially but I thought I’d
Stick to what I know so I’m hoping to go for some kind of chicken wings with like a paprika and creamy sauce if my sweet potatoes come good I’m going to take out the filling mix
It with cheese put it back in but it might not work listen I like your ideas okay you seem quite comfortable yeah until you start shouting 10 minutes to go and then I’m going to panic this is an athlete and used to being under pressure
And you can see itz she’s properly in control paprika spice chicken wings lovely the addition of cream I’m a bit dubious about that TV personality Amy child’s found Fame on The Only Way is Essex I’ve gone toy blank and has only started
Cooking in the last few years [Music] potato so I had a date once he came in my house I cooked him a nice dinner it was terrible like literally I burnt everything but that’s going to change I’m going to be practicing every day and cooking every
Day Amy you look ridiculously nervous I’m so nervous I’m not the best cook I’m not that kind of person that see things and can put two and two together I just feel like really underpressure at
The minute and I don’t know why Amy take a breath I’ve got to point my can’t even cook like cut properly I think you’re under pressure cuz there’s not the stuff here to make what you normally make
Exactly if you came home and hungry and you had to cook from what was in the cupboard prco that’s what I’d [Music] like Amia successfully peeled a sweet potato chopped it up and put it in the oven
What’s going to happen after that I’m not quite sure but I feel I’m going to pass out because I just could know what I’m doing Amy just needs to calm down a bit what would I do stick stick
Chicken how do I do Sticky Chicken she can’t see the wood for the trees okay let’s just chicken just a few tomatoes for the plate journalist and newsreader Louise Minchin it’s going to do isn’t
It present BBC breakfast she has two daughters and is married to a keen cook I normally cook for my family but sometimes we do have people around they assume if it’s really delicious because
I’m not the chef in the house that my husband has cooked in and I’m like hold on a second actually I cook [Music] that how do you feel Under Pressure I’m doing what I always do in the kitchen which
Is probably be a little bit messy as you can see possibly a little bit over ambitious what are you making for us well you said American Diner didn’t you so I’ve kind of Taken on what
I imagine American Diner to be and what I would order an American Diner which is a hamburger yes you like hamburger yes I’m I’m really disappointed we’ve only got one also on the side we’re can have
Corn on the cob and also fingers crossed you’re going to have some chicken wings in uh maple syrup soy sauce are you going to win master show no if I get to it this round be really choed Louis’s got up to a flying start she was going to make a
Burger fantastic who doesn’t like a decent burger let’s just hope it is a decent burger you’ve got just 20 minutes left guys actor Tina Malone is best known for her role in TV drama Shameless and grew up in a large
Family in Liverpool well I’m an Irish Catholic from a family predominantly of women we always cooked you always had a pan of scous on you’re always clean minan used to say and you always fed
People SAA do you do a fa bit of cooking yeah who’ you cook for a Christmas 18 I cook for my husband my daughters my I’ve got a 2-year-old and a 35y old and uh about to be a granny
Soon and I cook for my mother and my sisters and my aunties loads of us you got a 35y old child and a 2-year-old child yeah pregnant at 17 and pregnant at 50 what are you making for
Us now beef in maybe a tomatoey type Str and offe sauce served with what FEG and a bit of pasta what we do have from Tina is a pan full of garlic what she’s going to do with that garlic I’m not quite sure I say adventurous Greg and John
Will probably say mad but the good thing is it’s going to keep Dracula away for the day ex extenders star Sid what else do I want to make lives for half a year in the southwest of
France and has written his own cookbook I can sort of you know sort of rustle things together quite easily but you know this is uh different Master Chef and uh you know let’s hope the uh the pressures don’t get to
Me how good are you Sid I’m all right um you know my presentation is not much to uh talk about what are you making right now keep it obviously American F we do a little bit of beef got chicken wings you don’t know how it’s going
To look on a plate I don’t know but it will taste good I can assure you that Sid’s making us a mixture of many many things but right now he doesn’t know how his dishes going to come together bung it all on a plate and hope they like it last 5
Minutes looking at everyone’s thinking they done well but the thing is though I cook basic food I I don’t cook fancy food I’ve got quite a few problems but presentation is is a thing for me 90 seconds
Left guys that’s all you got I’m happy with the taste but you know I’m not the expert am I last touches last touches that’s it stop [Music] stop oh dear I only cut my thumb once what was that and it was my good hand I wasn’t even did
You first up is actor Tina she’s made beef tomato and garlic stew with a creamy cheese pasta can’t eat that much garlic in one mouthful sorry I can can you yeah what you think you
Got a lot of garlic looking there oh my word oh yeah look at it that in most people’s opinion would be fall too much garlic yeah however the pasture is nice and it’s really cheesy and it’s really Tangy and your beef’s really soft and it’s fruity with tomatoes and it’s
Nicely seasoned just have one simple idea not two and cut down on the garlic okay yeah I think your food’s tasty I think what you got to do now is just do a little bit less as
More I’m not really happy about what I did today if I had to go back and do it again I would do it differently maybe do one dish instead of two Amy has served chicken wings roasted in chili and soy with sweet potato wedges and and a van Dy cut [Music]
Tomato what you’ve got are some tasty chicken wings with some sweet potato and it’s it’s tasty there’s nothing wrong with it it’s not a disaster but the fact is it probably just needs a sauce or something like that to make it a bit more special I think you got some decent ideas
I think what you’ve got to combat now aren’t cookery skills it’s your nerves yeah [Music] it wasn’t the best dish of course it wasn’t but he said they said it tasted good so I feel quite better that they’ve said that swimmer Liz has made chicken wings with bourbon maple syrup
Paprika and sour cream sauce sweet potato stuffed with cheese and a side of red onion your chicken wings could do with a bit more cooking your sauce is really unusual cuz it tastes of paprika sweet maple syrup and in a weird way it’s probably something quite
Weird i’ expect to find in an American Diner the sweet potatoes with the cheese are okay need a lot more seasoning okay I really like the sauce you made really sweet with heat as well do you got some nice ideas your touch is letting you down there a little bit
Okay I think the first challenge was surprisingly enjoyable could have been a lot worse I didn’t have any idea of how what the feedback was going to be like and I’m actually quite happy with it BBC breakfast presenter Louise has made a cheese and bacon burger with guacamole
And corn on the cob and a side of chicken wings glazed in maple syrup and soy sword your flavoring on your wings is great but they need to be cooked a lot more right your burger however is delicious just delicious and what I really like about it
There’s a nice Patty inside which has been well seasoned and crispy it’s really really good your guacal is good your presentation’s a bit weird but otherwise I think it’s pretty good indeed for a round like this thank you that’s a good burger that’s not a
Bad invention test you got some nice ideas you got a good touch thank you very much [Music] indeed done they like my burger Y and it was and it was okay the chicken winds they weren’t so pleased with but I’m absolutely delighted last up is Sid he served chicken wings
Pan fried beef guacamole col slore sweet potato filled with bacon and cheese and a salad that piece of beef you’ve cooked so you’ve cooked really well it’s brown on the outside pink in the middle and it’s seasoned your chicken wings I think are delightful
That sweet potato with the bacon and cheese is highly unusual but tastes really good to me I’ve never made that no I’m not surprised I like your ideas I just didn’t expect to see 12
Of them on one plate right okay if I was sitting in somebody’s back garden with a cold beer after a Barbie and I got a plateful of food like that I’d be very very happy indeed because
I tell you what you may not be able to present food very well Sid but you can flavor it very [Music] well day job at first I was a little bit flustered nerves can get the better of you I don’t
Need to do too much so uh just take my time next time and think about it bit of a wobbly start for [Music] some but actually some decent food from some [Music] also they’re going to a professional Kitchen Next that’s going to be a wake up call for isn’t [Music]
[Music] it it’s day two and the five celebrities have been split into two groups and are on their way to a busy London restaurant well it’s going to be some fancy place over you know would they seriously scav in there though Liz Sid and Tina will be cooking at boundary a classic
French restaurant in London’s fashionable East End service will be run by head chef Harry fatty we got a very busy lunch ahead of us 40 plus today in the restaurant roasted in there and I’m not even doing anything yet so uh the temperature is definitely Rising
Each of you going to be cooking one dish for paying customers genuinely I hadn’t even noticed that the windows right there and everyone’s going to be able to see me I’ll be wetting myself but I’ll give it a g nothing ventured nothing gained let’s crack
On during today’s service Liz will be in charge of a starter seared scollops topped with Lardo with asparagus cheese and a wild garlic puree this is going to be a very popular dish it always is I’m ready so we only cook the scallop on one side really give it good
Caramelization it’s going to take nearly a minute to cook these scallop okay okay you’re going to add some butter we’re going to give it a little base okay right the peas and asparagus are first blanched then added to a butter in Emulsion and finished with wild garlic
And chives presentation is very important with this dish it doesn’t look good enough we start again mine’s not going to look that this is Lardo deata so it’s cured pork fat this we’re going to just drape over the hot scallop and then quickly blow
Torch it then just finish with a few peas shoots make it look pretty okay can you manage that I hope so me too the dish looks amazing I’m very conscious that there’s probably going to be high demand
For it today I’m nervous about the pressure of getting it out and just not getting it wrong Sid’s dish is pan roasted Cod brazed fennel cauliflower puree Monk’s beard and a blood orange butter sauce you’re going to have to be very careful here you don’t want to Scorch the
Cot very expensive piece of fish it’s going to take about 30 seconds then straight into the oven right so this is where you want to work quickly the brazed fennel and cauliflower puray are gently heated before starting the source take a knob of butter we want to take
This to burn wette right then we add a little drop of vinegar okay off the heat then you can go in with the capers juice from the blood orange into the pan now and we can add the monk beard as
Well fennel on next goes onto the plate underneath the fish next on is your lovely cod we’re going to addess the plate it doesn’t have to be the same every time but it wants to kind of fall
Naturally onto the plate okay that’s your dish looks very pretty think you’re up to it yeah I mean as long as I follow your instructions I I what should go wrong I’m sure you’ll be fine it seems simple enough hopefully I don’t crack Under Pressure I can create something
Just as beautiful as that Tina’s man is duck breast with salc puree rape greens cooked in anvy and garlic oil and a red wine Jew so you just want to gently render down the fat add
The butter and the herbs baste it and then we’re ready to go in the oven you make it look so easy whilst the duck breast Cooks the cerc puree is warmed through and sprouting greens from the rape seed plant are blanched this takes literally 30 seconds to cook wow it’s similar
To broccoli but it doesn’t take anywhere near as long to cook into your pan you’re going to have a little bit of anvy drain off the excess and then into the water very simple presentation but I’m quite particular about how it goes down on the plate a good spoonful of the salaria
Puree so we’re going to have one piece of the duck like that and the other piece here so they can see the nice the cooking of the duck okay and then the last thing to do is a little bit of this sauce and that’s it
Okay I think it looks incred incredible what you’ve done but H I’ll give it a gap it is very simple dish it’s just all in the execution yeah that’s a problem I’m nervous I’ll be honest I do hope they order 35 of Sid’s dishes and just five of
Mine across town in the West End Amy and Louise are arriving at modern Italian restaurant bernardis running the pass is head chef Sabrina gidder hello hello ladies L welcome to B thank you we’ve got a very busy lunch today and lots of covers so it’s going to be a little bit of a
Push for you but if you come with me we can get started on pre and CRA thank you Louise will be cooking fillet of sea bream with brazed fennel wild garlic and a blood orange sauce V you’re
Going to go skinside down always a away okay and you got your hands right all the hot oil there get used to that while so what we’re going to do is add a little touch of our mandolin
Fennel to this so we’re going to let that work down a little bit lemon juice and wild garlic are added at the last moment and then we just finish with a little bit of parsley you want to make sure there’s enough lemon in there enough salt rumming excellent what you don’t want to
Do yeah is turn the fish too early because if if you do then you’re going to end up tearing the skin so now we’re ready to Plate let’s go this is the worst bit no this is the easy bit
Is it the easy bit so take a little of a softened fennel just onto the plate and then the piece of your fish the dish is finished with the blood orange sauce VI and fennel frons and that is
Our dish looks like a painting it’s beautiful I’m worried that I’m going to muck up the fish I’m worried that I you know ruin the fish I’m worried that lots of different things worry me
About it to be honest so Amy today you’re going to be cooking uh one of our signature dishes is a rabbit capetti with a little touch of black olive and it’s finished with a very light tomato sauce
With a little touch of rabbit’s dop it sounds so hard no it’s not too hard it’s it’s going to be great it’s going to be great the sauce starts with a Brun Wild of carrot celery and leak so
The sauce is very quick to assemble but it’s really important that you get the flavor right okay what we’re going to do is add a little touch of rabbit stock Saed Tomatoes okay you do not want
To over reduce it at this point the main flavor of the sauce should absolutely be the rabbit the capetti are filled with slow braised rabbit leg masap poni and fresh herbs olives are in sauce
Your pasta is now ready pasta goes in it’s really important that you cook out the pasta in the sauce just so all of the flavor gets in and then we are going to finish with just a little touch of fresh
Parsley we finished with a little touch of cpress lemon oil and then we have a few Tagan leaves just to garnish and that is a rabbit dish oh my God okay it’s fine me I’ll be fine you’re going to be fine do this it’s midday and across London lunch
Service is about to begin There’s real people we have real people real life people here now first check one scallops one tart while a monk fish and a duck the first order is in for Liz’s scalop dish not sure how that’s going to go but we’ll give it a whe L an next
Bit back oh no let’s start again you want to get the the puree little bit looser y give it a good stir thank you and go go for it again so you can see the difference between the two plates just take a little bit more time a little bit more attention to
Detail one there to turn the thing off and dress it with peas shoots there’s too many oh no that’s fine that looks good okay you want to try and calm down a little bit okay you’re doing everything
Right you’re just rushing a bit okay yep I’m doing it right I just need to slow down and stop panicking I think Sid one card yes chef is it just one yeah it was listen up table 24
Is away onlay monkfish duck and a [Music] lamb Cod looks great man Cod looks banging one Shak cut one scallops one egg one TARTA for onl mfish duck in a lamb dock is really popular I don’t know whether that’s a good thing for me or a bad thing more practice makes perfect
You hate it Sid let’s go with the Cod cooked Sid now has to Plate the four elements of the dish to Chef’s high [Music] standards that’s it let’s have a little bit on top of the fish yeah we’ll do that looks good yeah thank you a little bit tidier next time but
Otherwise very good thank you sure Tina one duck right now please yes yes Tina is next up with her du main course so you remember how we plated it [Music] yes be assertive with it yeah I’m messing this up it’s not perfect but it’s fine we need to move along [Music]
Okay can’t remember whether it’s skin down or skin up skin up so you got that upside down down I thought so sorry should have take it off and do it again yeah oh skin side up yeah this just goes on
The end just on the end there we’ll get the next one absolutely bang on okay okay service please I think it’s just my presentation I’m I’m enjoying doing it a little bit frantic at the moment everyone’s just finding their feet but the food’s good we just need to work on the presentation and
The [Music] timings over in the West End hting a bit in my face right okay Amy and Louise are already swamped with orders one seab bream one set chicken one rat and straight up please uh did
We get that Louise yes sir Louise’s challenge is to get a perfect crispy skin on her seab bream oh my gosh while simultaneously cooking her fennel garnish good I got that’s too hot isn’t it
Can we get a push on this fish please one seab bream gosh it’s just so much do tiny touch less oil in the pan just be careful with that yeah too much oil yeah and be really careful with that oil it’s kind of really intense one bertina one fish Crudo follow two capetti
Large two rabbit capetti now and we’re up on two yeah the success of Amy’s dish depends on carefully balancing the sauce that for nice lovely and the precise cooking of the rabbit filed pasta I got too lot of rabbit to do you can imagine the nerves that I’m going for at the
Minute let’s go gosh you need about 10 hands lovely excellent brilliant we’ll start plating tidy plates now [Music] yeah perfect looks really nice got lot of nice color on it very pretty we just have to be a bit tidier when we placeing otherwise
We end up with monkey marks play Is Not Great lovely thank you service please beginning to understand what tidy plates means it’s really an amazing atmosphere to working kind of really fun is that right how long on two rabbit please 1 minute I’ll
Be hey Co let’s go amazing you’re going to have a nice little place up for us really nice shine on your sauce pasta looks great let’s finish the second bowl as well you got to work really quick
Here otherwise the food’s going to go cold but we also want to work really clean yeah really nice and tidy so I’ll get you another Bowl we’ll have a quick replate up so they’re nice and tidy
[Music] really good job we got to work really quickly and work a lot cleaner can we go play clean on these boys please okay right my next one okay Co I’m so a little bit sh
Out a little bit but I think it was all right I know what I’m doing okay come on let’s all get together and make the best dish ever little bit sort of ropey on the plating but that’s just practice but seasoning has been really B on so very impressed very impressed so
Far back in the East End service is in full swing check on one shakery one vegan special one scallops follow Paia onl L yes Che and orders for Liz’s scallop dish are racking up I want 25 up now yes then I want to go on seven scallops yeah
Seven scallops there’s not enough room for this [Music] many all right let’s get the scallops on the plate to move a little bit quicker now they going to start to go cold Chef how many uh cods was it straight away I need four Cod going into a pan going in now
Yes sure oh be careful be careful after a confident start Sid is beginning to make mistakes so when you take the Cod Out the Oven you really need to look half to it when you’re flipping it yeah you damaged it now so we need to put another one straighter one okay it fell
Apart I mean Oven broke up it’s very sensitive C meanwhile Tina is still struggling with her presentation that’s it leave it no let’s let’s do it again sorry Chef let’s get it right service is drawing to an end we’re out of schols and Liz is finishing the last of her many scallop
Orders last one pretty much every table’s had a scallop today and these are looking really good you nailed it okay thank you they’re good to go very well done okay yeah clean down I definitely calmed down I didn’t know what speed to work out but once I
Figured that out I think it went all right Chef wasn’t mad at me so good day at the office okay this is the last table one duck and two Cod that’s the last check guys yes chef yes chef let’s make it the best with the final check in it’s siden Tina’s last
Chance to impress we need in 30 seconds please I need a holiday that’s much better much better let’s make these ones the best ones [Music] okay see now that looks better you still want to have the dark the other way around little bit messy but we got there messy a little bit
Very good first attempt in a proper kitchen woo I’ve loved it it’s scary but like scary fun scary I’m not going to lie it’s not easy but i’ learned you know quite a bit today I’m really relieved that we all made it through and um I really
Enjoyed it on reflection back in London’s West End check on guys this is a bit where we turn it up a little some VIP guests have arrived check on three capetti small oh no follow SE bream
Yes this is for the owners of the restaurant I’m a little bit like oh my God Amy I’m going to try and hold mine back a bit so that we’re on time together I’m stressing a little bit
Not going to lie to [Music] you God name are you okay careful fine right okay right okay cool okay I’m ready for the car Chef yeah let’s go ready Chef the pl’s really nice and clean the last few have been amazing so we want the same [Music]
Again well done for getting both plates up at the same time that’s perfect ready for that glass of wine next uh or not let’s go check on four capetti small follow four SE one pen chips one fridgy Chelly right let’s go that’s in cold just never stops I’m loving the B oh
I’m loving like the pressure I feel confident for once in my life good news Amy table eight love the capetti nice work woohoo hey top check today it’s the final check for Amy and Louise and after a busy service they found their stride oh my goodness if I had four at the
Start I think I might have left the kitchen can we go on four capetti small now please CH really nice sauce really nice [Music] sauce amazing so good so good with Amy’s final dish is gone for SE bream right now please coming Chef behind your backs
It’s up to Louise to finish service on a [Music] high gorgeous fish amazing really nice really [Music] nice so impressive really really good really good perfect perfect you exhausted going have a bath in a lie down really impressed I’m really lovely something an magic today was unbelievable
I do feel much more confident today and I’m so glad that I feel like that that was an amazing experience really proud and I feel much much more confident about what I I can Do [Music] this for me is a pivotal moment in the story of your competition CU it’s the first time we get to see your dishes if I were you I’d make sure they were very very good indeed the bad news
Is at the end of this one of you is going home 1 hour two courses ladies and Gentlemen let’s cook today I’m feeling nervous but I’m feeling determined what’s up Rosemary going to go in there today got come and name I’ve got an hour right who is this
Ros Pary right let me help come on a what is this I’ve done it 5 million times I can do it I was worried about you with your nerves going into a restaurant kitchen I was confident I was
Buzzing and I really really enjoyed it what are you making for us so I’m going to making a stuffed por Bell mushrooms with goat cheese and garlic and then for main course I’m going to do a pet
Ped riy beef with butternut squash and tender stem broccoli my favorite restaurant in Essex they do this recipe just so you know I bought some shz with my steak so we can have a little bit late
Light with the food just putting out there good to know thank you very much good to [Music] know Amy’s doing a stuffed mushrooms her main course a rib of beef it might not sound very complicated but considering a nerves in the first round if she can deliver these two courses I’ll be really
Impressed I am once again feeling really nervous which is sort of ridiculous because I’m going to be cooking my own two dishes but the pressure here is quite something I’m making you breakfast I eat at least two breakfast a day go on I wake up at 3:40 in the morning
And have one breakfast then and normally have a sort of granola with yogurt so I’m going to do that for you and then the second course is a pork snitel with a duck egg on top and a butter and lemon and Caper sauce looking forward to breakfast good at this time of
Day making granola is a good thing she going to serve that with some yogurt and some fresh fruit good nice but at the end of the day is a b gr up the thing I’m worried about is that
It’s a little bit simple 25 minutes of good gone which means you got 35 minutes left I’ve got to S of pull it out the bag because uh otherwise I could leave today and uh I’ve only just got here
I’m 98% confident I can na these dishes Sid doing this two quite different dishes a Thai beef salad SIDS mles classic fish pie I seed is going to have to push really really really hard
He’s going to make a he’s got to make mashed potato he’s got to cook the fish he’s got to assemble the pie and he’s got to get in the oven and he’s got to get it cooked all within the
Hour s you while running around this kitchen like a pro I know I need to get everything on so I can relax a little bit you know are you feeling yourself oh no not now baly yeah exactly I got no time for chat I’m a cook you want this
Competition mate don’t you I want to do well yeah I want to learn how much would you like me to go away there I would love you to go away see you later right where was I obviously today the timings are going to be tight but I spent my whole life working
To a strict schedule I’ve got a timeline and I’ll have to stick to it rumor as it that you were a bit of a Dynamo in that Pro Kitchen the more orders I got and there were a lot
I actually settled into a rhythm and was a lot calmer with more to do you enjoyed it did you yeah really enjoyed it yeah what are you making now for us a chicken fita stack I
Made a salsa with some tequila in it and uh what’s your other Co a bonny Kash so what a bonny Kash so I can’t really say it it is essentially yogurt green fruit oats that’s a cranic yes I like Mexican food so much oh no I’ve actually written a song about a fajita
Oh no okay well it’s more of a rrap really ah very good very good don’t have to laugh at your jokes does that help if I laugh at your jokes it give me a more chance of stay in in yeah
[Music] ha this is making for us penin a classic dessert from Scotland layers of cream oats whiskey and raspberries and what we’ve got from Liz is tequila maybe she’s trying to tequil us having to do both courses in an hour look at me as if I’ve got all day that’s where I
Will probably fall [Music] down what are you making today so I’ve got the finny Addie which is smoked hadock fillets in a cream sauce with cheesy mashed potato minted peas and then bopy pie anything going with the boffy pie well I add a little bit of a Tina’s kick
To it a little bit of a surprise what is it it’s just a little tiny bit of chili and chocolate interesting I think Tina seems quite confident she seems to know what she’s doing it’s just where the bopy pie will set because you’ve got to make sure that
You actually cut a decent wedge out of it and serve it up so it looks [Music] good you guys have got four minutes left need my steak to be done Sal on and I’ll be [Music] fine that is time myak ain’t done it’s really it’s yeah it’s
Better than being overdone Louise breakfast time up you up Louise’s first breakfast course is granola layered with Greek yogurt raspberries blueberries honey and creme deassis I like the toastiness of the oats and the nuts with the maple syrup puree
Of the fruit and the yogurt they set the whole thing a light I think it’s a good thing I just like that granola a bit more chunky I think that’s delicious toasty nuts sour yogurt absolutely delicious Louise has also made pork schnitzel with fried
Duck egg Panetta chero and a lemon butter sauce with parsley and [Music] capers you’re so much fried on there for me with the butter as well it’s getting a little bit like a heart attack on a plate but I like the way you’ve cooked a snitel the pork inside
Is really well cooked love the rich egg yolk all over it like the salty bacon I think you’ve had a very good round I think your food looks good and it tastes very good you can’t ask for a lot
More at this stage Louise thank you very much I myself like it there’s a lot of really big flavors on there the thing I don’t like is the fact that you burnt your schnitzel and the fact
Was you had three other nice bits on your bench which you feasted upon and gave us the burnt bit they both liked it most of it which was great they said it looked good as well I’m really really pleased Sid stter is strips of raw beef fillet
Marinated in vinegar chili lime juice sesame oil taragan and mint it’s nice and spicy with chili it’s nice and habous with all those herbs but for me it’s just a little bit too much vinegar and a bit too sharp okay I really like that I mean the
Beef is really tender you hardly have to chew I mean you get mint and it’s so sharp and then you get heat as well really good mate really good thanks for his Mane Sid has made fish pie smoked
Hadock prawns and scollops topped with mash and served with boiled carrots leaks and green [Music] beans that is an absolute Ripper Beauty you have got it bang on the money fish pie it’s lovely creamy mashed potato but a salty crust on top you can taste the salmon the
Smoked tet the prawns and the scallops I got to say I think that’s outstanding thank you that is a very good luxurious get elbow deep in it fish pie that I think is glorious it’s obviously nerve-wracking waiting for you know to be fatigued but
Um they really enjoyed it and you know I started getting Goosebumps so I can’t can’t complain Tina has served finny Addie a Scottish dish of smoked hadock in a leak sauce with cheesy mash and minted Peas I like your spoked fish with your very well-made smooth mashed potato I like it it’s a little dry it needs either more sauce or it needs an egg on it as well cooked as the fish is that
Sauce of yours could be a bit more creamy it could be a bit more opulent and that’s what it needs cuz the fish is great right thank you for dessert Tina has made boffi pie topped with chili [Music] chocolate your toffee your bananas and your cream and the chocolate across the
Top as lovely and just get a little tiny hint of the chili your biscuit base is buttery but it’s burnt sorry I really like the flavors on here that’s just a sticky Indulgence you know I love the sweet banana the cream the bit of chocolate
On I can get the salt however you’ve slightly Co it and slightly burnt it okay it’s terrifying I feel like I’ve just walked up the aisle and taken that big breath that you do and you get to them and they go it’s okay and you
Go thank you Amy’s starter is portella mushrooms stuffed with goats cheese served with a sparagis red onion and tomatoes I do like the combination of cheese red onion and tomato not a huge fan of the cheese and the mushroom I’m afraid okay not because of the flavors just got the
Textures cuz it’s very slippery I think the idea is good it’s t tast y it’s just it doesn’t all quite work together her main is beef ribey served with sauteed broccoli roasted butternut squash and garnished with chili and [Music]
Onions I would prefer that beef more cooked the fat at the end of it I can’t eat butternut squash and Sprout and broccoli together I don’t like but you have given a lot of thought to your presentation and you do look much happier cooking so you are definitely progressing
I really like your chili and your onions uh together with the flavor of the beef the beef itself cook it for a little bit longer let that fat just melt down a little bit don’t be frightened of heat turn it up a little [Music] bit the steak wasn’t done I knew
It straight away told you it was raw don’t worry I think I started really pan but look I did try my absolute best finally it’s Liz she served a chili fajita stack with tequila salsa and guacamole your flavors and textures are decent enough the chicken’s nicely cooked
I love that salsa but your ey for presentation is shocking you’re not wrong a tomato salsa with pineapple and Tequila it makes me smile because a bit of fun and it tastes pretty good I’d like that guacamole to be a bit more spicy oh
Okay a really good amount of spice in your guaco okay for dessert Liz has made her version of crakin toasted oats and cream and a raspberry compot flavored with [Music] tequila is that all tequila or is that raspberry juice raspberry juice I hope is it no it’s just tequila
Holy Cy if you can’t impress in the way it looks in way that tastes get them drunk is that your if I get you drunk that’ll look better any more of that and I’ll probably be singing and dancing I
Like I like the strength of the tequila I like the fact you’ve crushed up some nuts on the top the sharpness of The Raspberries going with that lovely sweet cream I love it your oats need more toasting okay they’re soft and they’re too soft they like they just come out of a
Packet I’m really pleased with how it went in with John and Greg they poisoned them poison them with aloh but they’re still Ling my wow sorry boys you slightly T you to I don’t have an artistic
Bone in my body but thankfully that is something that I can go away and practice and and learn and get better [Music] up thank you for today obviously it wasn’t completely perfect you realize now we’ve got to make a decision based on what we’ve seen thank you thank you so much off you
[Music] go oh we got some good Cooks in there mate I think we have got some good Cooks uh for me there’s two of them who are absolutely safe and I think three of them we got question marks over Louise
Looks like a good solid contestant she presented two very attractive very tasty plates I think Louise is a really strong Contender I think Sid could be a good cook that beef dish had extraordinary flavor I loved it I thought his fish pie was absolutely delicious listen he’s
Not there yet but he’s got the makings of a very very good Master Chef contestant I’m now undecided because I can see slight issues with Tina Liz and Amy I’m starting to really get my confidence with cooking that hopefully that’d be amazing if I do get through I’d love it you
Know I think my family would be really shocked I feel I’ve come really far in the short time that I’ve been here but if I do go I won’t have any regrets as the scousers would say I’d be a
Bit devoted if I don’t get through but nothing ventured nothing gain not a s loser they all had faults however one of them had a few more faults than the [Music] others worked hard I’ve enjoyed it I hope you’ve enjoyed it we’ve made a decision one of you unfortunately is leaving
Us the person leaving [Music] us is Amy thank you oh oh well done I am a little bit gutted I really am I’d have loved to stayed in the competition but look I’m really proud of myself and couldn’t have done anymore I’m just ecstatic I’ve got this far I’m
Chuffed I’m really relieved I didn’t realize how much I didn’t want to go until they didn’t call my name I’ve had a good day I’m just really daunted now about what’s coming next I’m feeling good yeah it’s a relief and uh bring on the next [Music]
Round next time the four celebrities are split into teams keep an eye on that whoa sit pack it in I’m up the creek I almost want to get drunk come this way jump jump keep [Music] moving I have arms like Ary by the time I finished doing this
You better move really really really really fast before cooking their best two courses to stay in the competition gosh this is a disaster what is it I have no idea hello [Music]
3 Comments
Amy Child’s intends on winning this by any means necessary, watch out Greg and John. She has the skills.
What a generous mystery box, probably required for this lot as we can see none of them can really cook to save their lives.
12:00 Amy Childs has had so much plastic surgery she can barely crack a smile. How sad.
Also needs to reduce the fake tan